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The Great British Baking Show ™
Baker:
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Challenge Type:
Gooseberry and Cloudberry Vol-au-Vents
Experimental square-shaped vol-au-vents filled with Chantilly cream and laced with gooseberry and cloudberry jam. Made using strong bread flour and room temperature butter broken into pieces, going against conventional wisdom of using cold butter.
Paul Hollywood: 'Bit irregular in size, a bit irregular on height, a bit irregular on color. Not very appealing to look at. A bit dry and quite fat. I expected them to be much higher squares, actually. Quite difcult to do. Round is easier, which is why most roll of ones around. I think they needed longer bake. Time for sure. It's just raw down at the bottom here. Really thick band of raw. Really under baked, isn't it?' Prue Leith: 'I had a terrible time making them. So oddly, I didn't think both jams would work, but they do. The gooseberry and the clad are delicious. Unfortunately, you do give that overriding favor of raw pastry sitting down the bottom.'
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