Whisk 1/4 cup hot half-and-half into egg mixture; add egg mixture to remaining hot half-and-half, whisking constantly.
If I have a free Sunday afternoon I would make macarons, so I can chill and relax while baking with some music on, that’s my idea of good time.
Not so much. FINALLY! This week’s Signature Bake was a Raised Game Pie, a Victorian middle class status symbol (because they had no sneakers or handbags). I was not amused, but somehow I managed to carry on. People generally don’t notice me, but everyone was staring at Charlotte (visible through the clear dome of my cake carrier). Some have been in our family for generations, some are new favorites. The recipe I went for looked great also, and looked like it’d be slightly lighter than the traditional (using half the cream in the bavarois) – Nadiya’s raspberry and mango charlotte russe. Flora made an error in her choice of fruit and ended up getting pomegranate aversion therapy from Paul Hollywood. Nadiya won the challenge with Paul 2nd, Tamal 3rd, Flora 4th and Ian 5th. Sadly there were no Victoria Sponge challenges. I actually liked the idea of everyone’s bakes – Tamal’s ended up looking amazing (he even made additional macarons! All the team at the hospital have been very excited about the show and keep asking me to bring in bakes but I have been full on with revision for exams since the show started. She may have even gotten a few wolf whistles.
In season three, the fate of characters turned on its’ very success, and it even inspired Cora and daughters to stand up to Robert’s heavy-handed demands of propriety. His gorgeous and fantastic pie was pronounced ‘most attractive’ by Mary, and was awarded The Handshake, Paul Hollywood’s highest honor. I had to start by making the lady fingers that surround and support the bavarois cream (AKA Bavarian cream). I was now at the end of my rope (and time), so I decided to employ the Rosie Ruiz Method; I just went out and bought the damn lady fingers (Shar’s Gluten Free Lady Fingers) at the supermarket.
Image Source This week's showstopper challenge was a Charlotte Russe, which is a mousse called bavarois and a jelly layer surrounded by ladyfingers. For this I found a Martha Stewart recipe. ... Mrs. Cargile's Tamale Loaf This tamale loaf recipe is a prize winning one found in the San Francisco Chronicle.
Another really lovely moment for me was when we were sitting outside the tent in the sunshine with Mel & Sue making daisy chains, it doesn’t really get better than that. Nadiya had better results. This week’s Showstopper Challenge was a Charlotte Russe. It looked like everyone went no jelly (except for Ian who served pig foot Jell-O on the side). Unfortunately Flora’s pigeon was deemed tough (though not tough enough to outrun Bird Girl, apparently).
(Can I blame it on Michael Phelps?) When the judges are critiquing his bakes he always looks like Aly Raisman’s parents watching her on the uneven bars. And Ian pulled out of his slump this week with a crowning achievement that was deemed spectacular, magical and silky smooth. Can you imagine how stressed out our bakers would be if that background music was playing in the tent while they were baking? Poor Mat was having some technical issues with the food dye and almost ended up with a Grinch-colored cake.
When the jelly is set, carefully remove the charlotte russe from the tin and place on a serving plate. Mat came last. This will be perfect, I thought. This week’s oven drama was delivered by Flora, though she pulled it out in the end, literally, with seconds to spare. In addition to the pigeons, meat choices included venison, pheasant, guinea fowl, and wild boar. It was one big clump all in the whisk attachment. During the actual challenges you don’t get a moment to realize where you are.
His Blackberry, Raspberry, Ginger, Apple & Cardamom Charlotte Russe was judged to be lovely, perfectly balanced, melt-in-your-mouth brilliant – and his mom agreed! A structural nightmare to say the least! Pretty cool. He got a second wind then baked his icing (even I know that’s wacky!). As soon as I heard that I got a little excited because after all these years of watching British TV I’ve developed a bit of an obsession with the Victoria Sponge, a mysterious cake given its name because Her Madge reportedly enjoyed it with her tea. The judges thought his filling was exceptional and the real thing, but they were looking for something more ornate. Then it was onto the bavarois cream. One of my best moments was when I got Star Baker for the first time in Episode 7 – Victorian week, I did pretty well with game pie and Charlotte Russe. Yes, I had accidentally churned butter. If you’d like to bake any of the recipes from the show, Tamal’s gorgeous Spiced Blackberry, Raspberry & Cardamom Charlotte Russe, or Ian’s Victoria’s Crown Charlotte Russe, or … It all started off innocently enough; I chose Charlotte Russe because of its Downton connection. Paul also ran into problems and was told that his crust was underdone, but his filling was overdone.
Last week Mat was the star; this week his Charlotte collapsed, he fell through a trap door, and the demon judges of Fleet Street baked him into a meat pie.
Easy, right?
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