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Raspberry Cream Croquembouche
As seen on TV
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Who made this dish?
Raspberry Cream Croquembouche with Freeze-Dried Raspberries, Spun Sugar and Gold Leaf
Shakira Khan: "This dish is a celebration of me going through to the next round."
Giorgio Locatelli: "Shakira."
Shakira Khan: "Hello, Giorgio."
Giorgio Locatelli: "What are you going to make us today?"
Shakira Khan: "I'm making a croquembouche."
Giorgio Locatelli: "And the stuffing of your croquembouche?"
Shakira Khan: "I'm going to do a raspberry filling."
Giorgio Locatelli: "What is the inspiration for this dish?"
Shakira Khan: "The Kardashians. Every year, the mom, Kris, gets a croquembouche at Christmas, and my family's not rich enough to have that at Christmas. So I want to make it."
Giorgio Locatelli: "You chose a very difficult dish. Very technical one."
Shakira Khan: "Been a bit of an idiot really, haven't I?"
Shakira Khan: "I've never made a croquembouche before, but no pressure."
Grace Dent: "Are they supposed to be bigger than that?"
Shakira Khan: "They deflate."
Shakira Khan: "So I'm not happy with that bottom batch. I'm just gonna do another. I'm feeling really scared now because Emily over there copycatted. Joking. She's also making a croquembouche, which isn't great because now I've got a direct croquembouche comparison. Nozzling out my profiteroles."
{Shakira Khan}: "It would have been fine if it had just gone right the first time, but, you know, these things just don't."
Giorgio Locatelli: "Have you filled them all up?"
Shakira Khan: "No."
Giorgio Locatelli: "What do you mean, no?"
Shakira Khan: "I filled some of them up. I had to put the thing together. Do you know what I mean?"
Shakira Khan: "It was a bit ambitious. I just think if I'd had 10 minutes not wasted on disasters, it would have been a beautiful croquembouche."
Shakira Khan: "I am feeling pretty nervous, but I don't think it was the worst dish out there today."
{Shakira Khan}: "I feel like a very lucky lady. Feel like I might pop to the shop and put the lottery on after this, because I've just passed through by the skin of my teeth."
Grace Dent: "A croquembouche is a very classic celebratory dish in France. It is literally a tower. It should be an absolute feast for the eyes when you see it."
Grace Dent: "The filling needs to be this gorgeous raspberry treat. But a croquembouche lives and dies by the standard of the choux that you have created."
Giorgio Locatelli: "A perfect choux has to be like clouds."
Giorgio Locatelli: "She's actually made a big mistake, because she opened the oven with the first lot and they just went flat."
Giorgio Locatelli: "It's kind of missing the elegance of the croquembouche. It's a little bit squashed and low. I can see there are different batches, and some of them are a little bit flatter."
Giorgio Locatelli: "Oh, I found the filled one."
Grace Dent: "Shakira, when you do find one of these little choux buns filled with this raspberry cream, it's an absolute delight. It's creamy. This really gorgeous raspberry acidity. I think you've piped them beautifully. If they'd all been filled, you'd have been onto an absolute winner with this."
Giorgio Locatelli: "The profiteroles are really well cooked. They're really nice and crispy on the outside. Love the cream. And I think you've done a very good job with the spun sugar. It's a shame that you could not fill them all up."
Grace Dent: "Shakira, your raspberry cream was very tasty, but you still delivered half a dish."
Result: "Through to the next round (in the bottom three)."
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