It’s not often we go for the showstopper when we’re baking along with The Great British Bake Off, but Ant really wanted to try his hand at Mille-feuille, Chou and Pâté Sucrée pastries on patisserie week and I have to say, he did brilliantly.
I loved the mille-feuille and the chou buns and eclairs were delicious but the strawberry tarts were my absolute favourite.
Ant used Ruby’s Mille-feuille recipe for the pastry.
He made the Chantilly cream by whisking 600ml Double Cream, 50g Caster Sugar and 1 1/2 Tsp Vanilla Extract together until stiff.
For the Chou Buns / Eclairs, he used Kim-Joy’s Recipe, filled them with Chantilly Cream and dipped them in melted Milk Chocolate.
So next week it’s the final and I have to say, I’m going to be a bit sad to say goodbye to GBBO for another year!
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