PUBLISHED: 14:59 16 Could 2019
Mark Bourdillon (Channel Four photographs should not be altered or manipulated in any method) CHANNEL Four PICTURE PUBLICITY 124 HORSEFERRY ROA
This 12 months’s gifted groups are hoping to impress the judges with their beautiful muffins and pastries
Skilled pastry cooks who work at among the nation’s prime motels and eating places are being put to the check in a brand new collection of Bake Off: The Professionals.
The present, a spin-off from The Nice British Bake Off, places pairs of pastry cooks from across the UK throught their paces with a collection of gruelling baking challenges together with designing showpieces comprised of delicately sculptured sugar and chocolate.
The 2 vital judges on the present are govt pastry chef Cherish Finden and chef pâtissier and Frenchman Benoit Blin.
The place does Benoit work?
Benoit is chef pâtissier at Oxfordshire’s Belmond Le Manoir aux Quat’Saisons, the place he works carefully with Raymond Blanc. Main a workforce of 15 pastry cooks, Benoit creates a spread of contemporary breads, Viennoiseries, sweets, ice lotions, pastries and plated desserts that are intrinsic to the lodge’s two Michelin-starred menus.
The place is he from?
Benoit grew up in a small city in Normandy, France. From an early age he used to attend across the two bakeries on the top of the road the place he lived with the bakers’ sons, hoping to be given some tasty pastries on the finish of the day. He quickly developed a candy tooth and ended up taking an apprenticeship at one among them.
What was the very first thing he discovered to bake?
Chouquettes, a sort of choux pastry lined with nibbed sugar. He nonetheless serves them as a part of the petit fours choice at Le Manoir aux Quat’Saisons.
The place has his profession taken him?
Benoit took in a second apprenticeship as a chef pâtissier, a 12 months’s nationwide service as a naval chef working on the Normandy Lodge in Deauville, earlier than touchdown the place of senior sous chef, pastry, on the world-renowned Lodge Ritz in Paris in 1991 the place he labored with most of the greatest cooks in France.
In 1995 Raymond Blanc persuaded him to come back to the UK to work at Belmond Le Manoir. He achieved the title of MCA (Grasp of Culinary Arts) in 2005, the best accolade within the trade, awarded solely each 4 years to one of the best pastry cooks within the UK.
What’s his function on Bake Off: The Professionals?
Benoit has been a decide because the first collection of the present was launched on BBC2, beforehand referred to as Bake Off: Crème de la Crème, which was offered by Tom Kerridge.
This 12 months’s collection, the second on Channel 4, is hosted by former Nice British Bake Off contestant Liam Charles and comic Tom Allen.
It options groups from the Kimpton Fitzroy London, together with its French head pastry chef Thibault Marchand in addition to 4 Seasons at Ten Trinity Sq.’s Jake Lovelace who accomplished a diploma in culinary arts at Ferrandi Paris earlier than working at a number of Michelin-starred eating places together with Epicure.
Benoit stated: “The groups we have chosen for you guys this 12 months are superb.
“The usual is anticipated to rise.”
He added: “After all in each competitors there may be the ingredient of time, time is tight and is one of the best ways to see if they’ve a method and work nicely as a workforce.”
Up to now the groups have tackled Linzer tortes, Bakewell tarts, purple velvet cake, layered fruit cake slices, lemon-shaped desserts and an éclair tower, with three groups already eradicated for not assembly the judges’ excessive requirements.
Bake Off: The Professionals is on Channel Four on Tuesdays at 8pm. Meet up with the collection to date on All4.
Have a go your self at a full-day patisserie masterclass or chocolate heaven led by Benoit Blin on the Raymond Blanc Cookery School.
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