THINK LIKE A CHEF: PASTRY BATTLE

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s to gadget reviews and cookbook challenges to a weeknight meal pack app, crack your eggs, we've discovered the tools that help us. They will help everyone cook and eat smarter. join our community where everything we do starts with you, welcome to the fridge, now you can notice that today jamie and barry have separated in the kitchen because we have realized that every time they fight they copy each other, so today use only what in your own head and in my guide I want you to

think

like a

chef

next time we make one of these we are going to have a proper expert to guide you through something today you are stuck with me and I want you to create a napoleon cake , also known as milkwey, this milfuy or thousand leaves or thousand leaves in French is a classic dessert made up of three layers of lighter puff

pastry

filled with creamy vanilla custard and topped with feathered chocolate icing.

I don't expect you to know. The top of your head I'll guide you, you just have to keep up, so we want you to

think

like a

chef

. You have limited space so stay organized, tidy and clean, use your equipment efficiently, you should have everything you need, ingredients are weighed. Pay attention to the details, but we'll need speed, seasoning and tasting as you go. I'm not going to buckle up my baking belt. Here we go in three, two, one, first of all, take your bowl of flour and grate the flour with cold butter. You have to season it, of course, the puff

pastry

can be sweet or savory.

I'm not going to ask you to make the traditional puff pastry with the bombardment and the triumph. We're going to make rough puff pastry. I've taken my plate of flour. I've seasoned it. I did it according to the instructions and then I grated with butter. They left salt and pepper on my tray, so I seasoned it. Did you even put salt on your puff pastry? So Mike and I had a conversation yesterday about if we would do things like leave black pepper, could someone put it on the plate? everything you need is in front of you season your cool flower, I rubbed it and combined it with ice water, I gave a pond rough puffs a really simple ratio 250 plain flour 250 butter a little salt and 125 ice water don't forget of the peppers, this will make all the difference.

I swear there is advice. I keep your hands very cold, so I'm using the paring knife first to prevent the butter from melting too much. Spread the dough. into a lightly floured bowl, oh dear, okay, I'm already behind, okay, let's add a little at a time, ebba moved on to the next instruction before I had even done the last one, so I panicked and poured all ice water in the bowl. Lay the presser foot out on a floured surface, fold it like a book, turn it 90 degrees, and fold it again. What I'm not familiar with in baking, let alone books, is a really easy way to get these layers quickly.

They both came to thirds in their book fails, which is fine, you can fold both ends into the middle and then fold them in half like a book. I have the boss. Ben can repeat one more time. I'm sorry. Lightly floured surface. Yes. Book fold. Yes. wrap it and put it in the refrigerator. May I point out that this is the fourth time Barry has received that instruction? Next, we'll move on to the custard or pastry cream. Be sure to heat the milk in a pan, try not to burn it, prepare the custard base in a vanilla-flavored bowl with flowers for structure.

Could you repeat that last question? You need to listen more. I know I don't have Jamie. I've done it twice. Otherwise, I don't listen to myself. I hear him say. Chef watch, move on, custard is just egg, here go flowers, so we're not looking for cream over frosting that you can pour, we want custard that has structure and body. What I'm doing, this is corn. flour, I'm going to put it in my eggs, it's all about trust, right, I instantly regret what I did. Whisk the milk into the base, then return to the pan and cook while stirring, pass and cool.

Don't peek. You almost look there. I knew you weren't sure. You almost look. I have my cauliflower and flour in this mixture in the bowl. I'm pouring my hot milk. I'm not sure this doesn't sound like familiar territory. Why does he do this? don't feel like familiar territory bags because you've made custard before not like that no not like that you said pour the milk ahead, take a look please prepare your custard base in a vanilla flavored bowl with the flowers to give it structure. measured no, the vanilla was not measured, oh no, everything was breaking down, I said it, season and taste as you go, salt and vanilla to your preference, it just has a kick because it definitely has cloves, I'll add a little pepper . in mine just to balance it out, so I think what's really interesting here is that without being able to copy each other, you have to rely on what you know and you both know this, it's just about recording what parts, what are the main ingredients of the custard egg. eggs and when the eggs come in baz you said eggs you didn't say eggs prepare your custard base oh what am I doing interesting oh no oh how the tables have turned in the copy debate what a sweet custard really sweet yes oh no oh no This and this could be saved .

All you've done is just added an extra step, but I actually think you'll end up with something that will work. Why can't I smell toasted bats? What are you cooking? I'm not cooking anything. oh no, maybe it's me, oh no, I turned up the heat quite high and then I surprised myself that I did something right and in that minute of going, oh my gosh, I did it right, I did it really wrong and now there might be scrambled eggs. cook the pan, transfer and cool in a bowl, wipe the film on top to prevent the skin from falling off in the next step, roll out the cooled dough, fold it, turn it 90 degrees, roll it out, fold it into a book, wrap it, cool it .

Chef, he is small with me. In fact, I've realized that I need Barry a lot less than he thinks. They are both achieving a homemade puff pastry. Take a 20 minute break while the dough rests. Unlike a professional kitchen, they have time to sit down, re-roll your dough, cut six four-by-five-inch rectangles, and place so many numbers on a tray, Barry won't know what to do. This is great, six ten by five triangles, it's interesting to see the thought process here on how to do it and how quickly you work because every moment the butter melts, can you go back to the numbers please?

So my thought process was the part I'm not very good at is consistency so I want to try to be as consistent as possible in my very impressive shapes and sizes baz math may not be my strong point but presentation definitely isn't is yours so you might have an advantage here, I have nothing to disagree with, naturally there will be some leftovers, keep them flat, we can bake them as they are and they are perfect to put on top as a fish cake mix for the dinner, in fact yours would be ideal jay, with salt and pepper, yes man, always thinking ahead, I was so focused on cutting them out and not ruining the maps.

Upstairs, I wasn't hearing any other humming of footsteps, I just heard the step for the first time. I know, I know I have a damn brain like a sieve, then relax, make a batch of diplomatic cream by loosening your cream with chantilly. cream and load it into a pastry bag and you were so concentrated and listening to that moment so concentrated does not mean that I was listening to chantilly is that all you are giving us I know what chantilly laces are because it is a success, but I don't Surely I know what Chuck Tilly cream is, so I have to explain it here, oh, how it turns out, if it's solid, it loosens with your cream and there's some vanilla in here, so I'll put some vanilla in it and you'll put vanilla in it too.

Jake, it's not okay, look, you're not allowed to talk and help each other like that, or it won't last long, I mean, look at the chantilly cream, Barry, holy hell, the penny just dropped for Barry in the definition of chantilly might. give cream for those of you who are at home. Chantilly cream is lightly whipped cream sweetened with a touch of vanilla. I poured cream on my cream cake. This is now a cream pie, so now I'm lightly whipping my cream and I'm going to fold it in. in the creamy part that I now have, melt your chocolate, I will create a pastry glaze, what are our instructions for chilling what we just made?

Jamie, you heard it once, no Jamie, there wasn't, but as a chef, how could you think then? I'm ready for the next step, I think I've already given it to you, oh confession. Confectioners love sweet things, so I'm going to add powdered sugar to my melted chocolate. On the other hand, I just made icing sugar with some. vanilla and chocolate sauce oh my gosh this looks amazing guys one thing to remember is that chocolate and water like each other a lot I'm sure it will be great preheat the oven add the dough and bake until that it is golden.

I preheated the oven. As soon as we get to the kitchen, I think this is a mugging. I'm not very familiar with the term, but I think one of the definitions is rubbing the dough to prevent it from rising too much. Would you mind putting this in the oven for me what temperature and how long 190 not long probably well not 20 minutes you know when you're making an ikea kit and you find some bits at the end and they didn't tell me to use that and you realize that it is an integral part of everything. I don't know why I still have one of these left over, so my cakes spent 15 minutes in the oven.

I just want to check it because when I put them in the oven it had a lid on it that keeps it from rising but I don't know if it needs to stay on all the time if it needs to be in there oh wow look at that Ben would you mind put mine in the oven please? these look great if you're done, please, please come, please don't try them. Okay, since the puff pastry becomes low and has puffed up, oh, is that what you're looking for, buddy, that it pops once it cools? what's left to do is build, okay just one instruction left, please build a MILF shape complete with feather icing and you have five minutes to do it, it's actually pretty decent so at this stage I just have to follow feeling rather than any kind of experience.

I have built what I think is the correct way to make a MILF shape, but I have no idea and now comes my pastry icing, which will go to the top and feather, it all comes to the presentation, now this has not worked. It came out as expected but I have to accept it very nice barry thank you thank you chef oh my God wood last ten seconds nine seconds eight seven six oh my God five four three two one step away from the milf's way wait guys, it will Whatever it will be, plan A didn't work and plan B isn't much better before any revelation.

Can I just say that you both thought like a chef on many occasions over the last few hours, maybe the challenge wasn't hard enough? so this is right, come on, this is what you're aiming for, oh, that's really good, I should also say it's still not perfect, but that's what we're looking for on the count of three. Can you both reveal yours? Three two one Do you have? I only have two huge layers, mine for two more suitable muffins. Did you pass them with a skewer or your thumb? They're never easy to eat, but they should be delicious and I think even mine could have had a little more structure in that cream sauce map. perfect in my eyes that's creamy rich buttery sweet there's nothing to hate that's brilliant i don't know much about the milf way obviously but i like that my ebber fork my spatula right that's how it cuts i'm interested in oh like a dream It's scary, it's scary you see the layers, although you can't, it's flaky, the dough is more buttery, but I think that's because it's not fully cooked, a little more doughy, yes, you're missing the glaze on the part superior, but still get butter, vanilla and cream, which will always be delicious.

Your dough would have benefited from looking at it a little longer. My dough was not thin enough. I didn't cook it long enough and obviously didn't know what was left. the top and I'll be honest, I think you have too many layers there, well it's just because you can't counter three, you know what that pepper provides a really nice heat? You can see some specks. You're lucky I didn't bite into some cracked pepper because that would have changed the experience, no dude, what it is is depth, a semi-milf way. What I like about your puff pastry is that it is puffed and you can look at the layers and that's good, your chocolate glaze spreads, you had the right idea, I think the proportion of cream and dough is not quite right, although you don't have enough dough, it's more like a croissant in terms of flavor. that's great because the puff pastry is very light and you have the creamy, buttery vanilla and the plumage that is delicious.

I really like that I'm a little divided here in terms of thinking like a chef. I think you thought like a chef. More in terms of final results, I think I prefer berries. MyToday's winner is Barry, you're missing layers and you're a little messier in the kitchen, okay, but it tastes great and you know what to improve for next time, whatever it is not. that it doesn't bother me anymore, I'm gutted about it, losing is one thing, but losing to that is quite, it's quite bad, also losing in flavor is something I really hate, I think it's fair to say that we probably all have little things.

We can improve, so that's up to you, which one did you think was better? Comment below which expert chef you would love to see on the show.Teaching us a thing or two, we've also created the tidy club where you can get tons of food inspiration using the weekday eating app pax discover and share restaurant recommendations using the eat app listen and contribute to our feast of your ears podcast and send us ideas for new cookbooks that you will receive throughout the year, check it all out by heading to the tidy points club and now a mistake, okay, here's a problem, I have a lot of problems, Dude, mom, why didn't you make me take more? math classes should no, I won't