The highlight of yesterday, was of course, watching; ‘The Great British Bake Off’. My new drug of choice.
Yesterday’s episode was all about pastry.
We were talking about it at dinner. After I had finished all my jobs and being a taxi driver we didn’t get home until late. Consequently dinner was also late. I plonked it on the table at 7.15 p.m. and said: ‘If you’re not finished by 8.00 p.m. I’m leaving you all here. Nothing stands between me and Sue Perkins.’ There’s nothing like being brutally honest. I am from the Gordon Ramsay school of charm.
The children, as we ate at record speed, recommended that I audition for the Great British Bake Off for next year. I pointed out that my forte is edible, not beautiful, and that although I make a passable cake, the other areas of bakery are hit and miss. More miss than hit.
Particularly pastry.
When I was a lass, back in the olden days, we had real cookery lessons instead of the exercise in arranging fruit salad that counts for cookery these days. This meant that we learned about cuts of meat, and how to make a Roux sauce, and we also learned forty seven different types of pastry making.
I was uniformly shocking at all of them.
Until I did pastry classes, the family myth was that I would be an excellent pastry maker. The reason for such misplaced confidence was the fact that my hands are always freezing, due to the fact that I have a knackered circulatory system.
When you are working with pastry, it needs to be cold or it all goes to hell in a hand cart. The colder your hands, the easier the pastry is to work with, and the better the pastry.
It turns out that when I even touch pastry my hands immediately heat up to boiling point and everything I handle turns to molten lava.
This is an extremely useful skill were I to be freezing to death in the Arctic with only the ingredients to make short crust pastry with me. Or even, in these days of modern conveniences, stuck with a roll of ready made sheets of filo pastry from the freezer section in my back pack. I could just encase myself like a giant choux bun and wait until Ray Mears came to rescue me.
It is not extremely useful if you’re trying to make quiche under pressure and a fierce Irish woman who is gunning for you is leering over your shoulder as another pool of pastry dissolves before your eyes.
So pastry and I have a traumatic history.
It seems pastry and some of the bakers yesterday also have a traumatic history.
The first challenge was to make a ‘signature quiche’. This quiche was supposed to sum up your personality in quiche form, whilst also being original and having complementary flavours of pastry and filling.
They don’t want much do they?
The lady who did so well last week, and who weighed all her cup cakes before she baked them, made a pesto tart for which she bought a small forest of basil plants so she could harvest the leaves by hand. You could hardly see her for a sea of green. The quiche also turned out to be a virulent green colour, and Mary and Paul were not terribly impressed. It sort of looked like Kermit turned into a quiche. I wondered what this said about her personality.
It got quite Freudian for me at this point.
Ian, who wears pink and white candy striped shirts and never gets a speck of cake mix on him, and who is also as gay as ninepence, was trying to create what he called a ‘manly’ quiche. This seemed, as Sue Perkins so wonderfully put it, ‘a contradiction in terms.’ I could not disagree.
Ian does a blinding line in pastry though I have to say. He is a pastry ninja.
I wondered what my signature quiche would be, were I ever to be forced at piping nozzle point to make one.
I decided it would be ground glass and chilli pastry with a valium filling.
The technical challenge this week was Tarte Au Citron.
Nom. Nom. Nom.
It was another one of Mary Berry’s recipes and required super thin pastry and a lightness of touch.
That was me finished before I’d even started.
I did feel for one poor woman, Jo. She did brilliantly last week at cakes, but pastry and her were just not getting on. She ended up having to patch her tart and shore up the ruins.
It reminded me of one of our cookery exams (yes, we had cookery exams, practical and theory), in which we had to make pastry. I was making something sweet, which totally escapes me now, but I can almost guarantee turned out to be inedible and which my mum would have thrown to the birds when I got home. My friend Denise was making a savoury quiche at the table next to me.
We had to work in silence, under exam conditions. It was supposed to be super tense and stressful. By this point in the cookery proceedings, three years in, we had given up on our table of four miscreants. We knew we were never going to be the next Delia, and that we could drop cookery the next year. We didn’t care. There was a lot of giggling in our corner, which didn’t go down well.
Denise got to the bit where she had to lay her perfectly rolled pastry into the pie dish, which she did.
It promptly turned into a string vest, as giant holes appeared.
She had no more pastry made.
She managed to communicate this to me in a series of muffled squeaks and with much waving of a palette knife. I passed this on to the other two girls at our table. We all stared and giggled, giggled and stared.
Then we worked out via a series of elaborate mimes that between us we had enough different sorts of off cut pastry to patch Denise’s quiche. So we did, and she made a piebald quiche of many colours and flavours.
The weird thing was that not once did our cookery teacher actually try any of our dishes. She would only mark us on our method and presentation, so she never found out that half of Denise’s quiche was made with sweet pastry.
Hooray!
Sadly for Jo, Paul Hollywood and Mary Berry have eagle eyes and are sticklers, so she didn’t get away with her pastry fortifications at all.
The final round involved making twenty four sweet, miniature tarts, the sort you see waiters twirling around on trays at important events where you mustn’t spit caviar into your napkin or stand on people’s hems.
Up to this point, Rob, the Genoese sponge disaster boy from last week, had been going great guns, despite cutting everything a little fine with the timing. The success had clearly gone to his head, and everything that could go wrong with his miniature tarts that were supposed to look like jewels in the crown of pastry baking, did go wrong.
He over cooked his pastry in the blind bake. Then a whole tray of tarts wouldn’t come out of the tray and just fragmented as he tried to chisel them out onto the work surface. At this point he should have given up completely and decided to go off piste and make a pastry jigsaw, but he manfully soldiered on.
Then his creme patissiere went tits up and he lost the plot completely.
What he handed to Paul and Mary at the end looked like something Derek would have made with a blindfold round her little furry face and oven gloves on. Even I, mistress of pastry doom, could probably have made something slightly more appealing (only slightly).
Paul was not best pleased. He started to look a bit Rumpelstiltskinish. I swear I saw sparks coming off of his beard at one point. It looked like Rob, the rock ‘n’ roll baker, was for the chop for sure.
Then Mary Berry stepped in. As Paul was hopping about shouting things like: ‘Unacceptable’ and ‘Disastrous’ and even ‘Insulting’, and clenching his fists while a vein popped in his forehead, she turned into ice woman and led Paul off to the mediation tent for a pot of tea and a stern talking to.
When they got back, some other poor blighter got the chop and Rock ‘n’ Roll Rob lived to fight another day.
I don’t know what Mary said, but Paul was not a happy master baker. I think she has the dirt on him. I envisage her saying to him: ‘If you don’t let Rob through I will tell everyone about that time you put too much bicarb in your Victoria Sponge and gave Elton John the hiccups just as he was getting to the chorus of Candle in the Wind. Suck it up, Hollywood!’
That’s almost certainly what it was.
Next week it’s bread, which will be interesting, as this is Paul’s speciality.
Gawdelpus.