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The signature challenge asked the bakers to produce a hearty family pie using either a rough puff or flaky pastry, in 2 + 1 ⁄ 2 hours. For the technical challenge, the bakers were asked to bake a batch of 6 miniature pork pies (using a hot water crust pastry ) in 2 + 1 ⁄ 2 hours, using Paul Hollywood's recipe.
For the signature bake, the bakers were given two hours to bake an American pie. On the technical bake, the bakers were required to bake a free-standing savory pie using Paul Hollywood's own recipe. The pie would be a hot water crust pastry and the bakers were given two hours. For the showstopper, the bakers needed to make 36 sweet tartlets ...
The signature bake was Wellington, which Paul specified should be at least 8 inches long and completely covered with pastry. The bakers were given 3 hours for the challenge. The technical challenge was to make a hand-raised pie in 2 1 ⁄ 4 hours. This was to be made with a hot water crust and moulded using a dolly. The pie was left to set ...
Yields: 2. Prep Time: 30 mins. Total Time: 2 hours 30 mins. Ingredients. 1 tsp. kosher salt. 3 c. all-purpose flour, plus more for the work surface. 1 c. plus 2 Tbsp. (2 1/4 sticks) cold salted ...
Fold both crusts up over the edge of the pie and pinch to seal. Cut four 3-inch-wide strips of foil and cover the edges of the pie. Cut a 8-inch piece of foil and loosely tent the top of the pie.
For the technical challenge, set by Paul, the bakers were tasked to produce twelve pastéis de nata using rough puff pastry in two hours. For the final showstopper challenge, the bakers were required to produce a family-sized hand-raised pie with a savoury filling using hot water crust pastry, topped with glazed fruits in four hours. [23]
Get the recipe: Paul Hollywood's Hot Cross Buns. ... Mix together the remaining flour and water, transfer the mixture to a piping bag or a Ziplock bag with the corner cut off. Pipe an x on the top ...
For the signature challenge, the bakers were required to produce twelve individual savoury picnic pies, made with hot water crust pastry, in two hours. The technical challenge, set by Paul, asked the bakers to bake a Dauphinoise Pithivier, using flaky "rough puff" pastry and accompanied by a blue cheese sauce, in two hours and forty-five ...