The Winner
Matty Edgell, from Peterborough in the English Midlands, was crowned winner of the 2023 (Season 14) Great British Baking Show ™ (heralded as The Great British Bake Off ™ in the UK).
Matty is King of Sausage Rolls after his Hollywood Handshake. (Recipe)
This page is dedicated to Matty and particularly the dishes that he baked on his way to his success. Congratulations to all twelve bakers, who entertained us hugely in 2023, and particularly to Matty for his win.
Matty's dishes
Many apologies for the time where the images don't do credit to the originals.
Week 1 - Cake Week
.
Tiramisu Layer Cake
(Signature Dish)
GBBO Chocolate Cake
(Technical Challenge - 7th)
Marty, Cocker Spaniel
(ShowStopper)
Week 2 - Biscuit Week
.
Marshmallow biscuits
(Signature Dish)
Custard Creams
(Technical Challenge - 5th)
Cheeseboard Illusion
(ShowStopper)
Week 3 - Bread Week
.
Cottage Loaf
(Signature Dish)
Devonshire Splits
(Technical Challenge 7th)
"The Hammers" bread
(ShowStopper)
Week 4 - Chocolate
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Hazelnut & Choc Torte
(Signature Dish)
White Choc Cheesecake
(Technical Challenge - 2nd)
Chocolate Box Cake
(ShowStopper)
Week 5 - Pastry Week
.
Spanakopita Pie
(Signature Dish)
Dauphinoise Pithiviers
(Technical Challenge - 7th )
Trio of Pies (Ski Trip)
(ShowStopper)
Week 6 - Botanicals
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Rum Drunk Spiced Buns
(Signature Dish)
Lemon Drizzle Cake
(Technical Challenge - 4th)
Blackberry & Elderflower
(ShowStopper)
Week 7 - Dessert Week
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Chai Crème Caramel
(Signature Dish)
Treacle Steamed Puds
(Technical Challenge - 6th)
English Italian Summer
(ShowStopper)
Week 8 - Party Week
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Classic Sausage Rolls
(Signature Dish - Handshake)
Caterpillar Cake
(Technical Challenge - 3rd )
Sports Buffet
(ShowStopper)
Week 9 - Patisserie
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Pick me Up Financiers
(Signature Dish)
Tarte aux Pommes
(Technical Challenge - 2nd )
Taste of Italy
(ShowStopper)
Week 10 - Final Week
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Black Forest/Banoffee
(Signature Dish)
Lardy Cake
(Technical Challenge - 3rd)
3-tier Chocolate
(ShowStopper)
Technical Challenge
The final technical challenge of Season 14 of The Great British Baking Show ™ was set by Paul Hollywood. When asked for a hint for the bakers he said "For perfection, you're going to need patience."
The technical challenge was to bake 9 Lardy Cake Slices. The bakers had 3 hours.
Paul Hollywood said of Lardy Cakes - These are a cross between Danish pastry and bread. This technical challenge is all about getting the timing right. The bakers need to get the dough ready as quickly as possible so that it can prove without rushing. After the first proving the dough gets layered with sugar and fruit. The second prove is critical and the longer it proves, the better. If the bakers have been slow in getting to that second proving, they risk EITHER under-proving or under-baking.
The Winner of The Great British Baking Show 2023!
Matty Edgell
Culinary lessons from The Great British Baking Show Season 14
Choux pastry Dough
We learned that it is possible to know when choux pastry batter is ready because it drops off the whisk in less than 3 seconds.
Also, choux pastry needs to be dusted with icing sugar (powdered sugar) before baking to give it the lovely crisp shell for which eclairs are famous.
Eclairs with Craquelin
Josh added a chocolate craquelin topping to his coffee eclairs, very successfully. He was hugely disciplined in measuring a depth of craquelin to 2 millimeters.
The craquelin not only shows off a skill, but it also adds flavor and texture to the eclairs.
Eclairs - how long?
There was a question in the tent - for how long should eclairs be baked and at what temperature?
Josh decided 40 mins (he didn't name the temperature)
Dan decided 30 minutes at 350°F.
Matty was most detailed - he baked his eclairs for 15 minutes at 400°F and then lowered the oven to 350°F for 'as long as it takes for them to be completely dry'. He said - could be anything from 15 - 25 more minutes. Matty ALSO made small puncture holes into his baked eclairs (to let out the steam) and then popped them back into the oven for 5 minutes. Paul Hollywood said of Matty's eclairs "thank heavens, someone has given me properly dry choux pastry".
Macarons take time
The Showstopper challenge allowed 4.5 hours. Dan needed to make lemon drizzle cake, lemon curd, limoncello mousseline, mint raspberry compote, torched meringue, white chocolate collars and lemon macarons.
If macarons aren't left to dry out before baking, they are very likely to crack. Dan most likely saw the threat of this and therefore underbaked them, doubling up on the problem.
Most recipes say to let macarons rest for at least one hour but always until they are too dry to stick to your finger. In my kitchen, it has been known to take over two hours before my macarons are completely dry.
