#GreatBloggersBakeOff2014 Week Nine: Patisserie

Monday 6 October 2014 by

Week Nine: Patisserie

Schichttorte

&

Raspberry Macarons

#GreatBloggersBakeOff2014

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

The semi-final has to be one of the hardest weeks so far on GBBO – with a choice of baklava, schichttorte or entremets, Patisserie week required a special kind of skill. As a gluten-free baker, there was no way I was going to try filo pastry, and although I initially thought I would try entremets, finding a simple recipe to follow with my limited time, I just couldn’t find one I would be happy with. There was no point in making a mess after my hugely successful week last week as Star Baker! Schichttorte it was.

In the meantime, the lovely Jenny (our dear host) mentioned that we could even put macarons forward this week. I couldn’t resist, and thought I would try both (and put forward the best one!) After all, I’ve been dying to try out macarons all series…

It does mean this will be rather a long post, but just skip to the one you’re interested in!

For the Macarons

You will need:

  • Sieve
  • Bowl
  • Whisk
  • Piping bag with 1cm nozzle
  • Silicon mat (or baking parchment with circles drawn on as a template)

Ingredients:

  • 100g icing sugar
  • 100g ground almonds
  • 2 medium egg whites
  • Small pinch salt
  • 55g caster sugar
  • Red food colouring

For the filling:

  • 150g unsalted butter, softened
  • 75g icing sugar
  • 150g fresh raspberries (washed)
  • 1 tsp of vanilla extract
  • Pinch of salt

For the Schichttorte

You will need:

  • Freestanding mixer (if you have one)
  • 2 bowls
  • Whisk
  • Ladle or large spoon
  • Grease proof cake tin

Ingredients:

For the cake:

  • 10 large free-range eggs, separated
  • 100g unsalted butter
  • 150g caster sugar
  • 1 large lemon, zest only
  • 1 tsp vanilla bean paste
  • 150g gluten free plain flour, sifted
  • 65g cornflour, sifted
  • Oil, for greasing
  • 6 tbsp apricot jam

For the chocolate glaze:

  • 50g unsalted butter
  • 1 tbsp golden syrup
  • 1 tbsp rum
  • 1 tsp vanilla bean paste
  • 75g plain chocolate, finely chopped

For the vanilla glaze:

  • 250g icing sugar
  • 1 tbsp rum
  • ½ tsp vanilla bean paste
  • 1-2 tbsp milk

How to make it:

Macarons

Preheat the oven to 130-140°C fan, with the shelf in the middle of the oven for best results.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Sieve the icing sugar and ground almonds in a mixing bowl and mix together.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

In a separate bowl whisk (use an electric whisk with this!) the egg whites and salt into soft peaks. Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (it has to be stiff enough to tip upside down without moving). Now add your food colouring, giving it one last quick whisk to put the colour all the way through.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Gently stir in the icing sugar and almond mix a spoonful at a time. The mixture will lose some air and become quite loose, but go cautiously as you will then keep some air to it.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Using a piping bag with a 1cm nozzle, fill with the mixture. Then pipe small blobs on to the sheet or silicon mat. Less is more here – the mix will settle in to the circles, so don’t fill to the edges. If you feel nervy about piping, try out a few practice runs first.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Tap the baking sheet on the work surface to help the mixture settle and break any stray air bubbles, then leave for 20 minutes to dry out to get the surface that smooth, shiny colour. When you touch the macaron, your finger should come away clean.

Bake in the oven for around 7-8 minutes with the door open to release any steam, then close the oven door and cook for another 7-8 minutes. They will be cooked when they are firm, slightly risen, and come away from the tray cleanly.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

For the filling, mix together your butter, icing sugar, vanilla extract and salt to get a thick cream. Then strain your raspberries to squeeze out all the juice (you can use the remaining pulp in a smoothie!) and mix in.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Once your macarons are dry, pair them up and spoon or pipe generous helpings of your filling onto one, and sandwich together.

Schichttorte

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Whisk the egg yolks until thick and creamy. In a separate bowl, beat the butter and sugar together until pale and creamy – it should resemble breadcrumbs. Add the lemon zest and vanilla paste and mix well, then add the whisked egg yolks and beat well. Finally, add the flour and cornflour and mix.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

In a clean, grease-free bowl, whisk the egg whites into soft peaks (once again, they need to be stiff enough to stay when turned upside down). Stir a third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the batter.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Preheat the grill to high and grease a 20cm round springform tin with oil and line the base with parchment paper.

Spoon some of the batter into the base of the cake tin and spread evenly across the bottom – shake the tin a bit to even it out. Place below the grill and cook for two minutes, or until light golden-brown (Paul Hollywood says the shelf should be 10cm below the grill, but use your best judgement).

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Remove from the grill, add another spoonful of batter, spread out with a pastry brush (or give it another shake), and place under the grill for three minutes, until dark golden-brown. Keep layering and grilling until you have 20 layers of alternating light and dark. Leave to cool in the tin for a few minutes, then turn it out on to a rack.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Melt the apricot jam in a small pan over a low heat, then sieve it and brush the top and sides of the cake with jam to make sure the glaze sticks to the cake.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Now, make your chocolate glaze… Melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, and cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool further – it should be runny enough to still run down the sides of the cake, but you want it to be firm enough to stick.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

Under the rack, put a piece of greaseproof paper, and then you can pour your glaze over the whole cake (as evenly as possible). Any glaze on the paper underneath can be reused to fill in any gaps on the cake! The vanilla glaze goes on last – sieve the icing sugar in to a bowl and add the rum, vanilla pasta and milk, then mix until smooth. Drizzle over the chocolate glaze in any pattern you wish!

The verdict:

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

The macarons were surprisingly harder than I imagined, the mixture not coming out as smooth as I had hoped (hence the uneven surface) and my piping probably still needs a bit more practice, but they tasted absolutely spot on. I was pleased with the rich raspberry filling, and the macaron itself was crisp on the outside with a chewy middle – perfect.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

As you can see from the schichttorte, I didn’t get anywhere near 20 layers! That’s because I only had a shallow tin, so decided to get a few decent layers rather than risking leftover batter. So I got 8 good layers! It was far easier than I envisioned, and my glaze might be a bit messy, but I’m so pleased with the results.

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

 

Macarons, Schichttorte, Gluten free, Baking, GBBO, Great Bloggers Bake Off 2014

As for the taste test? Spot on with both counts! I was so delighted with these (despite working like a mad thing to get them done in time and STILL missing the light for decent photos). I almost wish I had taken on the entremets so I could provide something truly impressive, I just ran out of time! I will certainly be attempting both again – perhaps with more time I can make them prettier…

Week Nine: Success

Want to bake along with GBBO and the Great Bloggers Bake Off? Head over to Mummy Mishap to find out more…

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2 Comments

  1. wow you have been very busy!!! i love the colour of the macarons and i think your schichttorte looks great – even of it only had 8 layers you would not know that from the outside!!
    thank you for all your had work and for entering x

    • Fran

      I was so pleased with the colour of the macarons! It’s a shame I didn’t get a good shape (I think I need to get one of those silicon trays), but they taste just as good as any shop bought ones 🙂

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