CREME BRULEE - GREAT IRISH BAKE OFF - WEEK 6 - A LITTLE MORE CAKE PLEASE
Hello there, Hi, oh yes that's right I am still in the Great Irish Bake Off. I am in the semi finals of the funniest thing I have ever done in my entire life. My god never did I think I would reach the auditions let alone the actual semi finals. I am so happy that I have reached this point even sitting here now this evening. This week was tough doing patisserie but I enjoyed it. We had the mille feuille which for me I was pretty crap at, the pastry was still warm when I was feathering it, it was a big ol mess but hey these things happen. I am also not a big puff pastry maker I have no trouble telling everyone I happily buy pre bought puff pastry, like everyone else, I have no time in my daily life to be making puff. Next up Croquembouche, one of my truly favourite challenges of the whole show, it was so fun and challenging, I loved every bit. Even the practice was intensely hard but worth it. I tried to resemble a windmill or well that was the goal, I was happy with it and I think it saw me through. I thoroughly enjoyed this week.
I was delighted for Steve to pick up star baker as he had a great CBouche bake but on the other hand I was gutted for Aoife and Barbara leaving. Another two great bakers leave the marquee, I especially loved the honeycomb CBouche Aoife did and Bab's red velvet roulade 2 weeks ago was gorgeous. So that leaves us with 4, Me, Oonagh, Stephen and Maryanne, tune in next week to see who reaches the final 9pm Thursday TV3.
Today's recipe is Creme Brulee. I bring you this as I had an overdose of egg yolks left from separating out egg whites for this Saturday's big event down in Meubles Kilkenny where I get the chance to share a kitchen again with Oonagh, Jerry, and Tom. I will baking Macaron both sweet and savoury in the form of Toffee Apple macarons, and Blackberry with Goats Cheese Mousse macarons.
You can find all the details here:
Creme Brulee topped with toasted ground almonds. (serves 6)
2 vanilla pod
8 egg yolks
80g caster sugar
80g demerara sugar
50g of ground almonds
- Cut the vanilla pods down the middle and scrape out the insides. Add to the milk in a saucepan bring to the boil then simmer for 5 mins.
- Preheat oven to 140c/275f/gas mark 1.
- Whisk the egg yolks and sugar in a bowl until light in complexion resembling straw colour. With a wooden spoon slowly stir in the milk and strain back in to a clean bowl. Evenly distribute amongst glass jars.
- In a roasting tray line with 3 sheets of kitchen roll and sit the jars on top this will allow for the heat to be evenly distrubuted. Top up the roasting tray to about 3/4 ways up each jar with boiling water. Bake for 30 mins.
- Meanwhile toast the almonds until golden brown.
- Remove the jars from the oven and allow to cool. Once cooled chill for 1 hour.
- Top each with ground almonds and further top with demerara sugar.
- Now take a blow torch caramelizing the top of each creme brulee, alternatively grill for 2-3 minutes.
- Allow to cool and caramel to set for 5 mins before serving.
There you have it easy Creme Brulee