- It's pastry week in the tent and the bakers are feeling the pressure. Judges ask them to make vol-au-vents in the signature, challenge them in the technical, and want them to wow with pies in the showstopper.
- It's Pastry Week. First and foremost regardless of what they are asked to make, the bakers have to ensure that the pastry is of exceptional quality. They are each to make twelve vol-au-vents for the signature, they needing to rely on rough puff pastry instead of full puff due to the time constraints. The other twist is that while vol-au-vents are generally savory in nature, the judges have asked for a sweet filling of their choice instead. The bakers have to be careful in their choice of filling so as not to make the puff pastry, which they will have worked so hard to make flaky and crispy, soggy. Prue states in introducing the technical that there are twenty-nine ingredients which have to be balanced properly. While they do have to do so, they have to worry more about the pastry in making eight spring rolls apiece, as too much water in the dough will result in excessive bubbling in the pastry as the water tries to escape while deep frying. And for the showstopper, the bakers will have to make a three dimensional representation of a favorite childhood fairy tale which must be easily recognizable as such. The structure of each creation must contain at least eight pies of their choice.—Huggo
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