Mary Berry shows how to make lemon and raspberry éclairs using choux pastry on The Great British Bake Off 2014 Masterclass 4. Mary decorates her éclairs with lemon icing and drizzled with white and dark chocolate. The ingredients for the choux pastry are: 50g unsalted butter, 150ml water, ½ teaspoon fine salt, 1 tablespoon caster sugar, 65g plain white flour and 2 medium eggs. For the icing: 1 tsp raspberry puree and 1 tsp lemon puree, 400g icing sugar and juice of half a lemon. For the…
Schoolgirl Martha, 17, bids to be Queen of the Great British Bake Off
This delicious recipe is taken from Great British Bake Off 2014 Finalist, Luis Troyano’s recipe book; ‘Bake it Great’, published by Pavilion. “The Bakewell tart got me into baking. I live fairly close to Bakewell in the Peak District and would frequently take a visit there to stock up on the famous tarts, as well as the lesser-known Bakewell pudding.
Four and half years ago I was stepping into a freezing tent wondering what on earth I had signed myself up for, huddling next to an oven to keep warm - it didn’t initially seem like this was going to be brilliant TV.