This week’s signature bake was a real challenge. Soufflés are always considered a little tricky, even in the comfort of your own kitchen they can flop and not go the way you would like.
The key is to have the eggs at room temperature and not fridge cold, beat the whites just enough, not too much. I usually rub the inside of my spotlessly clean bowl with a little lemon juice, just to ensure it’s squeaky clean.
Be gentle folding the whipped egg whites into the base mixture and level off the top of the souffle with a knife. Timing is everything so bake just before serving. the judging of this challenge had to be staggered to give each baker an equal chance.
It was so tense but worked really well. The flavours of Emer’s and Cathy’s in particular worked for me. Even though Paul loves having an individual serving jug for each portion I prefer it more family style with one jug of sauce for everyone to pass around and chat about. It makes dessert more interactive and sociable.
The technical challenge was very difficult but fitting for the semi final. Rough puff pastry and choux are two enjoyable things to bake but together they are a lot of work. It resulted in a delicious cake though.
The Gateau Saint Honore is the perfect cake for the “patron saint of baking”. Emer’s bake proved that an extra pinch of salt can ruin a cake, it did look good though.
It was exciting to finally decide on our three finalists but sad to have the lovely James and Fionnadh leave, two talented bakers that did really well in the competition.
Cream Buns Makes eight
These buns are simply a vehicle for cream and fruit. Loads of fresh berries make them really special, also lovely with strawberries, drizzled with chocolate or maple syrup and slices of banana.
140g (5oz) plain flour 100ml milk mixed with 70ml water 100g (3 1/2oz) butter Four eggs
Whipped cream, berries and icing sugar to serve Preheat the oven to 200C. Line two baking trays with baking parchment. Put the water, milk and butter into a medium saucepan. Heat until the butter melts. Sift the flour.
Remove the pan from the heat, beat in the flour really well with a wooden spoon until the mixture becomes smooth and pulls away from the side of the saucepan.
Leave to cool for a minute and beat the eggs in a bowl. Gradually add to the dough whilst beating all the time with the wooden spoon. Beat until shiny and glossy.
Spoon mounds of the mixture onto the tray, well spaced apart.
Bake at 200C for the first 15 minutes and lower the temperature to 180C for the remaining 15 minutes. Make a hole in the side of each bun for the steam to escape and return to the oven for 5 minutes to dry out.
Once cooled, fill with whipped cream and berries. Dust with sugar.
See Lilly Higgins on The Great Irish Bake Off on TV3, every Sunday at 9pm.
