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Post by SeaDragon on Oct 6, 2016 19:24:25 GMT 10
Anyone watching? I'm currently enjoying Spring Baking Championship. Looking at the schedule, they are showing 2 seasons worth of episodes in one week! Basically 2 episodes per day starting at 6:30pm. After the disaster that was Zumbo's Just Dessert, it is nice to see back to basic baking, instead of over-the-top creations that's just irrelevant to home bakers. Although not as good as GBBO, it is still worth watching.
Also looking forward to Paul Hollywood's City Bakes starting next Tuesday (Oct 11) at 6:30pm.
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Post by SeaDragon on Oct 11, 2016 19:03:05 GMT 10
Just finished watching the first two episodes of City Bakes, New York and Paris! Really enjoyed the show, great to see Paul Hollywood visiting some of the best/well known bakeries around the world and showing us their delicious bakes, and going behind the scene in the kitchens... There's even a recipe from each episode: Paul Hollywood City Bakes |
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Post by SeaDragon on Oct 11, 2016 19:50:16 GMT 10
Haha, finally found an answer that's always puzzled me for years. In most older recipes of choux pastry, only water is used, but in the past decade or so, suddenly recipes with addition of milk has appeared. I've never found an explanation as to why the need to add milk. Well, just went and had a look at Paul's recipes from City Bakes and there it is, the answer to my question! The addition of milk produces a softer choux! However if making choux for construction such as a croquembouche tower, use water only so the choux is firmer.
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