Introduction
If you’re a fan of The Great British Bake Off, you’re in for a treat with season 13 episode 9. The bakers are tasked with creating sweet treats with a twist, and they don’t disappoint. From savory ingredients to unexpected flavor combinations, this episode has it all. In this blog post, we’ll be sharing two recipes inspired by the episode, along with all the details you need to recreate them at home. So, put on your apron and let’s get baking!
Recipe 1: Savory Cheese and Onion Eclairs
Ingredients
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- In a saucepan, combine the water, milk, and butter. Heat over medium heat until the butter is melted.
- Add the flour and stir until the mixture forms a ball.
- Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the Parmesan cheese, green onions, salt, and pepper.
- Transfer the mixture to a piping bag fitted with a large round tip.
- Pipe the mixture onto a baking sheet lined with parchment paper, forming 2-inch long strips.
- Bake at 400°F for 20-25 minutes, or until golden brown.
Nutritional Information
- Serving size: 1 éclair
- Calories: 140
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 95mg
- Sodium: 140mg
- Total Carbohydrates: 6g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 5g
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment
- Saucepan
- Baking sheet
- Parchment paper
- Piping bag
- Large round tip
Serving Suggestions
These savory éclairs make a great appetizer or snack. Serve them warm or at room temperature with a side of your favorite dipping sauce.
Variations
Feel free to experiment with different types of cheese and herbs to customize the flavor of these éclairs. You could also add diced bacon or ham for a heartier twist.
Substitutions
If you don’t have green onions on hand, you could substitute with chives or shallots. You could also use a different type of cheese if you prefer.
Storage
These éclairs are best served fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm them in the oven at 350°F for 5-10 minutes.
Tips
Be sure to let the mixture cool slightly before adding the eggs, as you don’t want them to cook too quickly. When piping the mixture onto the baking sheet, make sure to leave enough space between each éclair to allow for expansion.
Frequently Asked Questions
Can I freeze these éclairs? Yes, you can freeze these éclairs for up to 2 months. To reheat, let them thaw at room temperature and then warm them in the oven at 350°F for 5-10 minutes.
Recipe 2: Raspberry and Lemon Drizzle Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup fresh raspberries
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk.
- Stir in the lemon juice and zest.
- Gently fold in the raspberries.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice to make a glaze.
- Drizzle the glaze over the cooled cake.
Nutritional Information
- Serving size: 1 slice
- Calories: 250
- Total fat: 10g
- Saturated fat: 6g
- Cholesterol: 60mg
- Sodium: 130mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 3g
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Equipment
- 9-inch cake pan
- Wire rack
- Small bowl
- Whisk
Serving Suggestions
This cake is delicious on its own, but you could also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
Try swapping the raspberries for another type of berry, such as blueberries or strawberries. You could also add a teaspoon of vanilla extract to the batter for extra flavor.
Substitutions
If you don’t have fresh raspberries, you could use frozen raspberries instead. Just be sure to thaw them and drain any excess liquid before adding them to the batter.
Storage
This cake will keep well in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week.
Tips
Be sure to gently fold in the raspberries at the end to avoid crushing them. When making the glaze, adjust the amount of lemon juice to achieve your desired consistency.
Frequently Asked Questions
Can I use a different type of fruit? Yes, you can substitute the raspberries with any type of fruit you like. Just be sure to adjust the amount of sugar in the recipe accordingly.
Summary and Conclusion
The Great British Bake Off season 13 episode 9 was full of sweet treats with a twist, and we hope these two recipes inspire you to get creative in the kitchen. Whether you’re a fan of savory éclairs or fruity cakes, these recipes are sure to satisfy your cravings. Remember to have fun and experiment with different flavors and ingredients to create your own twist on these classic treats