How to Make Paul Hollywood Lime Paste, Chandeliers, and Chocolate Brownies

Paul Hollywood’s new book, Bake’s Great British Bake Off Star, is in its first five years and combines his wealth of experience with a big feast on “classic” baking.

He describes the recipe as “classic.” Because, especially during the lockouts, we refined, refined and updated our classic recipes, from fresh bread to Alaska, cherry pies, ciabatta, pasta and meringue, to great results that most people can achieve. .. achieve. Private house.

These latest recipes are designed for home cooks and Paul created a way to use them at home.

Here, I have selected three of them and tried them out. Paul thinks you can’t taste a better chocolate brownie than him, what’s stopping you? Towards the kitchen…

lime paste recipe

Pablo said: “Lime is one of my favorite flavors and I think almonds go really well with this paste, but you can use any filling like apricot purée, cream or cherry jam. Lime and orange peel. Or lemon juice.

material

it will be 30

pasta dough

• 3 large egg whites
• ground almonds 275g
• 275 grams of sugar

Swiss meringue

• 3 large egg whites
• 240 grams of sugar
• A few drops of green food coloring.

lime filling

• 175g unsalted butter, softened
• 475 grams sugar, sifted
• 1 piece of finely grated celery

Method

1. Fold in 3 baking trays with baking paper. Using the pastry cutter as a guide, draw a circle about 4.5cm in diameter on the paper, leaving a 2cm gap between them. Flip the paper over and place it on the top plate.

2. For the pasta dough, put the egg whites in a large bowl, add the ground almonds and squeeze out the powdered sugar. Mix to make a thick paste.

3. For Swiss meringues, place the egg whites and sugar in an ovenproof container and boiling water so that the bottom of the container does not come into direct contact with the water. Beat with a whisk until the sugar melts and the mixture reaches 65°C (use a kitchen thermometer to test).

4. Then transfer the mixture to a stand mixer fitted with a whisk, or use an electric hand mixer to beat the mixture until chilled to a thick, shiny meringue. This will take at least 5 minutes. Gradually add the meringue to the pasta dough one at a time until completely mixed. Add food coloring and mix until smooth.

5. Spoon the mixture into a paper piping bag and remove the last piping bag to create an opening 1 cm long (or use a piping bag with a single tip of this size). .. Spread the mixture evenly in the marked circles on the baking paper.

6. Keep the paste closed for at least 30 minutes or until the skin forms. This will prevent the surface from cracking.

7. Preheat the oven from 150°C/fan to 130°C/gas. 2. Bake for 15 minutes until the pasta boils and hardens. Let cool completely on pan before assembling.

8. To make the filling, use an electric hand mixer to cream the butter until tender, then add 1 tablespoon of the powdered sugar to the mixer. Add the lime peel and juice and beat again with a whisk. Put the paper in a pipe bag and remove the last piece of paper. To assemble, put a little bit of file in the center of the middle of the pasta disc, leaving a narrow end at the end. Pour this into the remaining pasta discs.

Classic Scone Recipe

Paul adds:

“This recipe has been tried and tested for years and I have made no claims. The Queen of Mothers even said these were the best skunks she had ever tasted. There are a few things to keep in mind. Don’t over treat the dough. .Don’t turn the cutter upside down when you pick it up as you want the dough to be beautiful and light, otherwise the dough won’t come out properly..oven”.

material

they will be 11

• 500g strong white breadcrumbs, extra powder
• Baking powder 25g
• 80g unsalted butter, sliced
• 2 medium eggs
• 250ml of milk
• Impalpable sugar 80g

enamel

• Hit a large egg with salt

Მ Service

• Powdered sugar, powder
• jam and condensed cream

Method

1. Place the parchment paper on the two baking trays.

2. In a large bowl, mix the flour and baking powder. Add the butter and knead with your fingers for a few minutes until it has a crumb texture.

3. In another bowl, beat the eggs with the milk and sugar. Add the grated mixture and stir until the lumps are combined into balls. Roll the dough out onto a lightly dusted surface and fold over several times to allow air to circulate, but do not knead. I want a loose and soft fabric.

4. Using a rolling pin, gently roll it up to a thickness of 3 cm to prevent the flour from sticking to the bottom.

5. Using a cutting board about 2.5 inches in diameter, press down firmly (without cutting the curling iron), cut into round pieces, leaving a gap in the middle, and place on a lined baking sheet. Put the beaten egg in a bucket and place it in the refrigerator to sit for 20 minutes.

6. Meanwhile, preheat oven to 220°C / fan 200°C / gas 7.

7. Remove the spoon from the refrigerator and rub the yolk again.
Bake for 15 minutes until boiling and golden.

8. Transfer the spoon to a wire rack and let it cool completely. Then sprinkle lightly with powdered sugar and add plenty of jam and condensed cream.

Chocolate Brown Recipe:

Paul continues. “As much as I tell myself, this is the best brownie you’ve ever had. It mixes milk and dark chocolate slices to make it even thicker, with a bit of cocoa cake sprinkled on top of the nuts. It gives it a nice texture.

“Great for tea, but a scoop of ice cream in a slightly warm oven is just as delicious.”

material

Do 12-15

• regular chocolate 225g
• (35-45% cocoa solids), finely ground
• 225g unsalted butter, sliced
• 3 large eggs
• sugar 225g
• 75 grams of flour, homemade
• 1/2 teaspoon fine salt
• 100g dark chocolate
• Milk chocolate 100g
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa cake

Method

1. Preheat the oven from 180°C/fan to 160°C/gas. four Arrange the baking paper in a 29×22 cm brown shape.

2. Stand over boiling water and butter a baking dish to melt the chocolate and keep the bottom of the bowl out of the water. Stir until smooth and let cool.

3. In a large bowl, mix the eggs and sugar in your electric mixer with a whisk until thin and thick. Add the melted chocolate and butter and mix well. Sprinkle with flour, salt, chocolate chips, and vanilla extract.

4. Pour the resulting mass into the prepared form and place it on a cocoa cake. Bake for 25-30 minutes until cracked on top and flaky. Insert a skewer into the center to make sure it’s done. When removing, some of the mixture should still stick to the skewers.

5. Let the brown foam cool completely, and then press into separate parts. Store in a closed jar.

BAKE by Paul Hollywood, Bloomsbury Publishing (£26 RRP, hardcover)