Richard stayed traditional with a Pistachio & Rose Baklava, and a Walnut & Almond Baklava. While Chetna experimented with a Chocolate Orange Baklava, and a Masala Chai Baklava. I was intruigued to see how they all shaped their Baklavas differently. Only Nancy made the traditional square shaped ones. Everyone also had their own way of pronouncing this pastry dessert’s name!
The bakers all made their own filo, which has to be stretched out into a giant thin layer. As Chetna said, it’s impossible to get it as thin as the store bought kind, because that is done by a machine. However, the bakers filos all looked pretty good! Luis flower shaped Baklava’s were criticised by the judges as they were not ‘proper’ Baklava. Nancy also shoved aside tradition by filling her Baklava’s with muesli, and got great results.
The technical challenge this week was a ‘Schichttorte’, which is simpler horizontally layered version of the German cake Baumkuchen. The cake the bakers were given to bake had 20 layers and each one was cooked under the grill. This challenge was to test the bakers consistency as the recipe itself was fairly simple, it was the technique that was the hard part. The layers of batter were extremely thin which left the bakers quite
confused as it just didn’t look like enough batter. Some of them ended up with less than 20 layers (of course Paul counted them during judging…).
They weren’t provided with a grill temperature or a time to grill for, some bakers timed the layers and some just judged it by eye. I thought that all this grilling would make the cake quite dry and on Extra Slice they confirmed that it was a very dry cake. The enternal Bake Off problem of not having enough time for things to cool caused problems with the chocolate glazes. Why can’t they give them enough time?! I cry every time I watch the show. Luis came first, Richard second, Nancy third and Chetna fourth.
The bakers were really tested this week with the showstopper challenge. They were asked to make two different types of Entremets, 12 of each. Entremets are the small fancy cakes you see in the window of high end patisseries. Mary wanted to see polished works of art, and Paul wanted precision, beauty and elegance in miniature form.
The bakers layered sponges, mousses, creams and jellys to make these tiny treats. Some of the bakers left their layers visible like Richard with his Hazlenut Mocha Entremets, whereas Nancy covered her Raspberry Nonnettes in a chocolate glaze so that the layers were revealed on cutting. She did very well in judging for flavour, but was marked down for apperance.
Chetna’s Chocolate, Orange and Nut Entremets looked stunning, but the judges though they lacked in orange flavour, they also thought her Cappucino ones were untidy and the coffee was too strong. Paul called Richard’s entremets “extremely good”. Luis also did very well.
Chetna left us this week. It was very sad to see her go as she is an amazing baker, but based on this week’s bakes I think it was the right decision. Richard smashed his own record and received Star Baker again!! Next week it’s the final! I personally cannot wait.
I had thoughts of making an Entremet this week, but the whole idea of it made me quite stressed! And being stressed before I bake something is not what I want. I bake for enjoyment and I need to be excited about what I’m making. As I am not a fan of traditional Baklava, I decided to change the flavours to things I do like and make Salted Caramel & Pecan Baklava!
I started the night before by making the syrup as it needs to cool overnight in the fridge and thicken up. If you can’t do it the night before, make sure it has at least 2 hours cooling time in the fridge before using. On a low heat in a pan I heated brown sugar, sea salt, water and honey (you can replace the honey with golden syrup if you like). Once the sugar is dissolved, let it boil for 10 minutes, stirring constantly. Pour into a bowl and cool in the fridge.
For the filling I roughly chopped up pecans.
I added the pecans, light brown sugar, cinnamon, nutmeg and salt into a food processor and pulsed them until they looked like a coarse crumb.
Before layering the Baklava I melted butter in a pan and stirred in light brown sugar until it dissolved.
In a deep sided baking tray I starting layering up the filo sheets, brushing butter between each layer. I did 10 sheets of filo per layer. I didn’t make my own filo, I bought 2 packs of Jus Roll.
After doing 10 filo layers, I added a layer of the pecan filling. Then I did 10 more filo layers again brushing butter in between, then another layer of pecan filling, then 10 more filo layers. Reserve some of the filling for topping the Baklava after baking, about 2 tbsp should do.
I sliced the Salted Caramel & Pecan Baklava up into pieces before baking.
They baked on 180C/350F/Gas Mark 5 for 30 minutes. It was quite golden brown by then so I covered it in foil to avoid it catching. I turned the heat down to 150C/300F/Gas Mark 2 and baked for another 25 minutes. When it was done I immediately poured the syrup all over, then sprinkled the remaining filling in the centre of each square along with a sprinkle of sea salt.
The pastry of the Salted Caramel & Pecan Baklava was beautifully crispy and made a great sound when I bit into it. The syrup made it sticky and sweet. I loved the contrast between the saltyness and the sweetness, much better than the traditional Baklava I reckon. My boyfriend demanded that ‘not all of these are being taken into your work!’ So the Salted Caramel & Pecan Baklava must have been good!
Products from Amazon.co.uk
Price: Out of stock
Salted Caramel & Pecan Baklava
For the syrup
- 45 g Light brown sugar
- 1/2 tsp Sea salt
- 170 g Honey or golden syrup
- 235 ml Water
For the filling
- 45 g Light brown sugar
- 1/2 tsp Sea salt
- 150 g Pecans
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
For the pastry
- 200 g Butter
- 45 g Light brown sugar
- 2 Packs of Jus Roll Filo Pastry
Start by making the syrup. In a pan on a low heat melt the brown sugar, sea salt, water and honey. Once the sugar is dissolved, let it boil for 10 minutes while stirring constantly. Pour into a bowl and cool in the fridge overnight or for at least 2 hours
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
For the filling chop up the pecans, add them along with the light brown sugar, the cinnamon, nutmeg and salt into a food processor and pulse them until they look like a coarse crumb
For the pastry, melt the butter in a pan on a low heat and stir in the light brown sugar until it dissolves
In a deep sided baking tray layer up the filo sheets, brushing butter between each layer. Start with 10 sheets of filo, then a layer of the pecan filling, then 10 more filo sheets, another layer of the filling, then a final layer of 10 filo sheets. Reserve a small amount of the filling for topping the Baklava after baking, about 2 tbsp
Slice the baklava in the tin, into the pieces desired before baking. Bake for 30 minutes. Cover with foil if browning too much and turn the heat down to 150C/300F/Gas Mark 2 and bake for another 25 minutes. When it is done, immediately pour the syrup all over, then sprinkle the remaining filling in the centre of each square along with a sprinkle of sea salt