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Great British Bake Off - Bake It Better: Pastry & Patisserie No FREE GREAT BRITISH BAKE OFF - BAKE IT BETTER: PASTRY & PATISSERIE NO. 8 PDF Unknown | 192 pages | 04 Apr 2017 | Hodder & Stoughton General Division | 9781473615465 | English | London, United Kingdom Great British Bake Off contestant eliminated in Pastry Week Use one of the services below to sign in to PBS:. You've just tried to add this video to My List. But first, we need you to sign in to PBS using one of the services below. You've just tried to add this show to My List. By creating an account, you acknowledge that PBS may share your information with our member stations and our respective service providers, and that you have read and understand the Privacy Policy and Terms of Great British Bake Off - Bake it Better: Pastry & Patisserie No. 8. Check to see. We can remove the first video in the list to add this one. We can remove the first show in the list to add this one. A place in the semifinal will be hard earned, as the final challenge tests not only the quality of the Great British Bake Off - Bake it Better: Pastry & Patisserie No. 8, but how well it works as a building material. Problems Playing Video? Report a Problem Closed Captioning. Before you submit an error, please consult our Troubleshooting Guide. Your report has been successfully submitted. Thank you for helping us improve PBS Video. Think you can hang with the contestants on the show? Try the technical challenge recipes from the judges at home and see how well you can do. Your continuing support helps make WTIU possible. Thank you! Become a WTIU member to enjoy. You have the maximum of videos in My List. You have the maximum of shows in My List. Report a Problem. Cancel Submit Report. Sponsored By:. Recipes Take the Technical Challenge Think you can hang with the contestants on the show? External Link Get Recipes. More Food Shows Right Left. The Great British Baking Show Season 10 Episode 9 Recap No series of Bake Off would be complete without testing the bakers on patisserie, and what better time to do it than the quarter-finals? The five remaining bakers must work their way through childhood favourites and delicate french fancies to a mountainous choux pastry masterpiece. They start with a brief to create 24 cream horns for the signature challenge. Creating two different flavoured cream horns isn't enough for one ambitious baker, who also makes two different types of pastry, while another hopes to appeal to Paul's inner child by making a banana and custard filling. Mary sets mokatines as the technical challenge, delicate squares of light genoise sponge filled with coffee buttercream and then decorated with two types of icing. It's a fiddly challenge, and Mary and Paul want perfection, but which of our bakers Great British Bake Off - Bake it Better: Pastry & Patisserie No. 8 create cakes worthy of their praise? If ever there was a challenge to define the word show-stopper, then this episode's brief to create a religieuse a l'ancienne is it. Three tiers of choux pastry eclairs filled with creme patissiere, beautifully iced and decorated with buttercream, the religieuse is a marvel to behold, yet leaves the bakers in fear. Time and gravity are against them as they to try create something that looks Great British Bake Off - Bake it Better: Pastry & Patisserie No. 8 tastes amazing and, crucially, stays standing. Recipes from this episode Lime cream horns by Tamal Ray. Mocha hazelnut cream horns by Nadiya Hussain. Peach and lemon thyme cream horns by Flora Shedden. Related chefs. Tamal Ray. Nadiya Hussain. Flora Shedden. The Great British Baking Show | Biscuits | Season 5 | Episode 8 | WTIU In France and Belgium, only those who train hard and pass various examinations can claim the title for themselves and their business. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. Related recipe collections. French dessert. Chocolate profiteroles. Chocolate framboisier. Strawberry and elderflower fraisiers. Classic Paris-Brest. Strawberry mille-feuille. Financiers with salted angel delight and Limoncello syrup. Raspberry and custard cruffin. Blueberry financiers. Salted caramel tart with praline macarons, praline cream and ginger and vanilla ice cream. Espresso custard tart with sugared pistachios. Honey-baked madeleines. Clementine tart with Italian meringue and caramelised macadamias. Raspberry meringue pies. Rhubarb, ginger and custard tart. Roasted plum and almond financiers. Strawberry and elderflower choux buns. Amedei chocolate tart. Caramel mille-feuille, mango and gold leaf press and crystalised chilli. Great British Bake Off - Bake it Better: Pastry & Patisserie No. 8 choux buns. Raspberry and vanilla macarons with vanilla ice cream. Easy profiteroles. Mango and cardamom filled macarons. Crunchie macarons. Hazelnut macarons with raspberry sorbet and rose opaline. Dark chocolate delice with coffee ice cream. Raspberry and chocolate rose delice. Love Heart macarons. Rhubarb semifreddo and pistachio cream with a honey madeleine. Profiteroles with passion fruit cream and chocolate sauce. Passion fruit macarons. Chocolate and caraway tart. Blood orange and chocolate tart. Honey macaroons with special French cream. Wild mushroom choux buns. Cherry blossom macaron. Strawberries and cream. Jaffa Cake macarons. Ginger madeleines. Chocolate ganache cake with Amarena cherries. Meyer lemon meringue tart. Blueberry and lemon macarons. Christmas glitter macarons. Peach clafoutis. English mustard and cauliflower macarons. Lavender and honey macarons. Chocolate mousse cake with raspberries. Whisky truffle, dark chocolate-chikki delice, orange mousse and cranberry kulfi. No items. You may also like. Simon Jenkins: the life of a pastry consultant. 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