Great British Bake Off Beignet Souffles recipe – How to make French doughnuts as seen on this week’s technical challenge
THIS week on Bake Off it's time to celebrate the Roaring Twenties and they have a tricky technical challenge to nail.
The bakers are tasked with making 18 Beignet Souffles with sabayon, but how can you do your own version at home?
What is the recipe for Beignet Souffles?
- Set your deep fat fryer for 190C
- For the beignet batter, make pate a choux
- Make the raspberry jam
- Working in batches and piping directly onto an oiled dessert spoons, pipe the balls of choux and carefully drop into the oil and fry
- Place a small amount of jam into the beignet souffles
- Make the sabayon
- Dust the beignet souffles with icing sugar and serve alongside the sabayon
What did the Bake Off judges say about the technical challenge?
Bake Off host Prue Leith set tonight's technical challenge as she said it is a test of "four basic skills".
Sandi delivers the news to the contestants and says: "You need make 18 Beignets Souffles.
"Basically, a fried choux balls that needs to be crispy on the outside and light and fluffy on the inside.
"They need to uniform in size and shape, served with a sabayon."
What is the theme for episode five of Bake Off?
This week the nine remaining bakers will be cooking in celebration of the Roaring Twenties.
Noel Fielding and Sandi Toksvig introduce the bakers to a special round in which they must create confectionery inspired that particular theme.
The signature challenge, in particular, will involve a decorative twist on custard pies, while the technical task will see how well this year’s bakers are with their timing and consistency.
Lastly, for the Showstopper challenge, they will work on creating a three-tiered knockout inspired by an alcoholic beverage of their own choosing.
It will then be up to Paul and Prue to decide which baker is deserving of the Star Baker title, while another contestant will ultimately face the boot from the cooking show.
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