Great British Bake Off Pastry Recipes

Are you a Great British Baking Show (or Bake Off) super fan? Bring the lovely vibes of the Berkshire, UK countryside and the famed white tent into your own kitchen with a collection of inspiring British bakes!

These recipes take us through cake week, biscuit week, chocolate week, pudding week, pastry week and patisserie week for a beautiful collection of show stopping desserts. As Mary Berry would put it, these are simply scrumptious and not a soggy bottom in sight!

This cake has the bright, fresh flavors you’ll want this summer: a fluffy sponge cake base with a layer of strawberry champagne mousse. It is gorgeously wrapped in dipped lady fingers and topped with fresh strawberries.

Paul Hollywood's Baklava (22cm)

This show-stopping citrusy cake is infused with orange flavor and cranberries, then layered with orange frosting and topped with sugared cranberries. What a festive holiday cake!

This sticky, scrumptious cake has apples baked right in. Then it is topped with caramel sauce and walnuts, and finished with fleur de sel.

It’s a cheesecake in a layer cake! Check out those light, fruity layers of lemon cake and blueberry cheesecake, that’s topped with cream cheese frosting. A luscious and sweet summer cake!

A Savory Picnic Pie

This rolled cake is stuffed with whipped cream and fresh strawberries to give you the delicate flavors of a strawberry shortcake. Just slice and serve!

The macaron is a tricky biscuit, but Marcellina says they’re easier to make than you might think! Check out these lemon macarons – they have a lemon shell and a lemon white chocolate ganache filling.

These crispy, flaky biscuits are made from puff pastry. With layers of cinnamon, sugar and pumpkin spice, each bite is sugary, but not too sweet, and buttery.

Great British Bake Off

The Ischler is vintage Austrian treat- it’s an almond shortbread biscuit with an apricot filling, topped with melted chocolate and almonds. A holiday classic!

Super chocolatey with cocoa and chocolate chips, these biscuits are finished with a roll in the oats. These chocolate biscuits melt in your mouth – it’s right in the name!

Luscious, dense, chocolaty and positively dripping with sweetness! These chocolate brownies have a cheesecake layer, then they’re topped with caramel sauce, pecans (or walnuts) and mini chocolate chips.

The Ultimate Chocolate Raspberry Fudge Cake

Is it a pudding or a pastry? It’s a pudding IN a pastry! These puff pastry cups are filled with chocolate pudding and topped with whipped cream, strawberries, and a chocolate drizzle.

Layers upon layers of brownies, strawberries, chocolate pudding and cream. With a classic combination of flavors, this one is a total crowd pleaser.

These mini pies are a delicious way to savor the flavor of summer after a day of blackberry picking! They’re filled with blackberry curd and topped with meringue.

Peter's Bonkers Bake Off Bubble Cake

This tart has a graham cracker base, an orange and champagne mousse filling, and it’s topped with gorgeous candied oranges. A citrusy delight!

This colorful tart has a pastry crust, rich pastry cream filling and lots of vibrant, glazed fruit. A gorgeous spring and summer dessert to brighten your kitchen!

This classic recipe is for a delicate french pastry – it’s filled with pastry cream and topped with chocolate ganache, maraschino cherries and powdered sugar.

The Great British Bake Off

This pie has a graham cracker crust, a custard base, and a mixed berry compote for topping. The dollop of whipped cream and sprig of fresh mint really ties it all together. Perfect for an afternoon of beautiful british bakes!

Check out this peach and pistachio tart – it’s a perfect dessert for those hot summer days spent in the British Bake Off tent. It starts with a pastry base, then soft, sweet peaches and a pistachio frangipane.The ultimate test of patisserie skills. Delicate flaky pastry layered with a silky crème diplomat and raspberry jam, topped off with a classic feathered fondant top.

To make the rough puff pastry, place the butter, salt and plain flour in a bowl and then gradually mix through the water, you may not need all of it. You want to have a soft, not sticky dough. Knead extremely lightly to bring together and then wrap in cling film and freeze for 5 minutes.

Puff Pastry — O&o Eats

Once the dough has chilled, flour the surface and roll out the dough with sharp taps up and down the dough, rather than rolling, flouring the surface more if necessary. Continue to tap the dough up and down until it measures 30cm by 10cm.

Brush off any excess flour and fold the bottom third up and the top third down and turn so the dough looks like a closed book. Roll out again to the same size and repeat the fold before freezing again for 10 minutes.

Meanwhile, start making the crème diplomat by making a crème patisserie. Whisk together the egg yolks, sugar and flours until well combined and then heat the milk until just before simmering. Add 5 tbsp of milk to the egg mixture and whisk together to combine. Gradually add in the remaining milk and whisk until smooth. Place back in the pan and then bring the mixture to a boil, whisking constantly until thickened. Once thickened, remove from the heat and then transfer into a bowl and allow to cool completely.

Bake Off Bake Along: Week 7

Continue with the pastry and do two more rolls and folds, rolling and folding once more if the butter is still a little streaked. Rewrap in the clingfilm and allow to freeze for 10 more minutes. Preheat oven to 220°C/200°C fan/425°F/Gas 7.

Once the pastry has chilled, divide in half and roll each piece out carefully to 26 x 26 cm and place on the lined baking trays. Top with another piece of greaseproof and top with two other baking trays.

Bake for 25 - 30 minutes or until golden and fully cooked through. Once cooked, remove the top baking tray and allow to cool on the tray.

Great British Bake Off” S9e6 Recap: Pastry Week

For the jam, add the raspberries, sugar and lemon juice to a large saucepan. Breakdown slightly with a potato masher, then heat over low until the sugar has melted.

Meanwhile, whisk the crème pat in a stand mixer until smooth. In a separate bowl, whisk the double cream to soft peaks, then use a little of this whipped cream to slacken the crème pat. Fold through the remaining whipped cream. Transfer into a piping bag with a large round nozzle and then chill until required.

Once the pastry is cool, trim each square to 24 x 24cm. Divide each square into 8 rectangles that measure 12 x 6 cm. You should have 16 rectangles.

Inspired By Gbbo? Tips And Tricks For Perfect Pastry, Plus Some Delicious Recipes

Sieve a quarter of your jam into a bowl, removing the seeds. Transfer the sieved jam to a piping bag and leave to one side until needed.

Combine the egg white powder and water to create a smooth paste. Break the block of fondant into small pieces and add to the bowl of a stand mixer fitted with a paddle.

Beat the fondant to break it down, then gradually add the egg white liquid. Continue to beat until you have a smooth, spreadable consistency.

Gbbo Technical Challenge S4e7

Coat the top of 4 pastry rectangles with the fondant and smooth. Using the sieved jam, create a feathered pattern on each of the fondant topped rectangles.

Spread the remaining pastry rectangles with a small amount of jam, then pipe 3 long rows of crème diplomat blobs to cover.

To build the millefeuille, stack three crème diplomat topped rectangles on top of each other, then top with a feathered fondant rectangle.Well! What to say about last week’s episode? Just when you thought the ice cream couldn’t get any runnier, Iain had a complete meltdown. It’s a real shame, because in our office he was one of our favourites – being based in east London means we automatically support contestants with giant beards.

Perfect Pastry Archives

I doubt this week is going to be any less tense, as the bakers take on the tricky task of pies and tarts week. It may sound easy, but pastry, particularly once you’re talking puff, is a devilishly hard to get right. Luckily, Jamie’s got loads of great recipes to make sure you nail it, and – without laying it on too thick – they’re full of damned tasty flavour combinations too.

Pies and tarts are a very British institution, so lots of these recipes come from Jamie’s Great Britain. This pie is about as British as it gets. It’s named after royalty, and is made with local veg and herbs, English mustard, British stout, Worcestershire sauce and even West Country Cheddar. That’s got my stomach rumbling before we even talk about the slow-cooked shin of beef. I’m pretty sure that Paul, given the chance, would eat the whole thing.

So many wonderful discoveries have been made by accident. Apparently this dessert was invented when one of the Tatin sisters slightly burnt an apple tart, so she turned it upside down to hide her shame. In doing so she discovered the world’s most famous tart and a dish bound to go down well in front of any judge or ravenous dinner party.

Great British Bake Off: Pastry

Sure it’s got no pastry, but this vegan delight is so good I try to get it into every list. It’s not really the shepherd’s, because I doubt he would have been vegan given his job, but the filling is