I used to think that hasty, tasty pastry only came in a packet, but this week's episode of Great British Bake Off proves that it's so much more. If you're thinking of flexing some filo or shortcrust skills, here's everything you need to know.
I don't know about you, but there was something about the shine on the fruit tarts, the satisfying sheets of filo, and that beautiful choux that had be itching to bake. I've already found the stand mixer that they use on Bake Off, but I wanted to do a deep dive into how to recreate each challenge.
Whether you want to finesse your filo skills, test out a tart, or show off your choux, here are the pastry essentials that you need to shop, including Mary Berry's cookbook. Yes, I still miss her. On your marks. Get set, Bake!
Filo pastry essentials
The beauty of filo pastry is that it can be sweet or savoury. I always assumed that because this is so flaky and fine, that it would be impossible to make, but it's actually not. Whilst pasta rollers can lend you a helping hand, plenty of recipes say that a good rolling pin will do the job.
When you invest in this kitchen gadget, you get a hard-working accessory. One of the best ways to achieve fine filo is with a pasta maker, as the bakers have demonstrated.
In the absence of a pasta maker, you'll need a good rolling pin and a sharp dough cutter. These will help you to get even sheets of filo. Again, an essential.
It's handy to have some bowls to hand and these are some of my favourites. They're enameled, beautiful, and very chic. I couldn't think of a better collection.
Fruit tart essentials
As chance would have it, I used to work with a baker who has now moved to France. Thanks to the hour time difference and horrendously early work schedule all bakers abide by, I knew I could call him this morning to ask for some advice.
My friend, Tom, told me “the trick to making a good fruit tart is all in the pastry. Keep it cool, don't overwork it, and then you should get something that will melt in the mouth. If you choose your fruit and filling carefully, you'll impress the neighbours too."
If you want delicate, single servings of tartlets, this set of four is perfect. The delicate fluting produces really effective results, whether you opt for sweet or savoury.
Officially, this is a flan dish. Unofficially, it's a dish for large tarts, pretty fruit displays, nut selections and even a place to collect your chocolate nibbles. Nobody does it better than Le Creuset, of course.
Whether you're glazing pastry or fruits, you'll want a pastry brush to hand. I've always preferred silicone ones like this, because they're easier to clean.
Choux pastry essentials
Choux always used to intimidate me, but the bakers make it look so delicious that I've decided that it's time to give it a try. The key here is in the piping. Some people use icing nozzles, but I think it's worth investing in something a little more precise.
Whether you're piping or filling your eclairs, profiteroles, and doughnuts, you'll want a set that offers precision and versatility like this. You could even do some icing with them.
I like to have a large piping bag on hand for my pastry, not a small one that you'd use for icing. There are plenty of substitutes, but this is my baker's choice.
If you're making lots of choux, you'll probably want a nice, flat tray. This non-stick option is a failsafe for most bakes, so you can't blame your tools!
The essential from last week (caramel)
I'm still in a sugar coma from testing out all the caramel treats from last week. If you missed out, don't worry. Here are the essentials that I included from the caramel episode.
You'll have seen some of the bakers using a sugar thermometer in the tent and it's a useful piece of kit to have. I use this one for making jam, fudge, and chocolate. It works just as well for caramel too. In fact, it's an essential.
I'm still not over the bakers' tarte tatins and I'm also still coveting this enamelware. I even heard the experts on the Great British Bake Off recap podcast (The Bake Down) recommend this, so it must be good.
Last week, the bakers made caramel walnut ice cream and it looked gorgeous. The closest machine that I can find to the one the bakers use is this. It doesn't need any prep beforehand and makes incredible ice cream. I should know, I've tested it.
FAQs
What tin do I need for a tarte tatin?
In an ideal world, you'll have a special tarte tatin tin or a shallow, enamelled cast iron tin. However, if you don't have one of those to hand, you could use a shallow cake tin that isn't lined with non-stick.
Is pastry hard to make?
It's actually really easy to make your own pastry at home, even if you don't have all the special accessories. As long as you have your hands and a good teacher, you'll be able to give it a good go!
I'll be back next week to update you with all the essentials for the next set of challenges. Watch this space.
