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- Welcome to FridgeCam.
Now you may notice that today, Jamie
and Barry have been separated in the kitchen.
That's because we've realised,
every time they battle it out, they copy each other.
So today, using just what's in your own head
and my guidance, I want you to think like a chef.
Next time we do one of these, we're
gonna have a proper expert in
to guide you through something.
Today you're stuck with me, and I want you
to create one napoleon pastry, a.k.a Mille Feuille.
(upbeat music)
(grunts)
This Mille Feuille or thousand sheets
or thousand leaves in French is a classic dessert composed
of three layers of light as air puff pastry filled
with creamy vanilla pastry cream
and topped with feathered chocolate icing.
I'm not expecting you to know this
off the top of your head.
I will be guiding you.
You just have to keep up.
So we want you to think like a chef.
You've got limited space so stay organised, tidy and clean.
Use your equipment efficiently.
You should have everything you need.
Ingredients are weighed out.
Attention to detail but we will require speed
and season and taste as you go along.
- I'm not good at pastry.
(laughs loudly)
(upbeat music)
- Buckle up.
Here we go in three, two, one, Mille Feuille.
First of all, grab your bowl of flour
and grate in your cold butter.
The flour should be seasoned, of course.
Puff pastry can be sweet or savoury.
I'm not gonna ask you to make traditional pastry
with the beurrage and detrempe.
We're gonna do rough puff.
- All right, I have taken my bowl of flour, I've seasoned it
as instructed and then I've grated in my butter.
I was left salt and pepper on my tray
so I've seasoned it.
(laughs loudly)
- Did you put pepper on your puff pastry?
- [Ben] So Mike and I had a conversation yesterday
about whether we, if we did things like leave black pepper,
would anybody actually out it into the dish.
(laughs loudly)
- Everything you need is in front of you.
Season your flour.
Great, I did.
(laughs loudly)
- Rub together and bind with ice water.
- Pardon?
Can you... repondé.
(laughs loudly)
- Rough puffs a really simple ratio.
250 flour, plain, 250 butter, some salt
and 125 of ice cold water.
- Don't forget the pepper Ebbers.
That's gonna make all the difference.
- I swear there's a tip by keeping your hands really cold.
So I'm using the knife to get it together first
to avoid the butter melting too much.
- [Ben] Roll your dough out on a lightly floured bowl.
- Oh, crikey.
Okay.
I'm behind already.
Okay.
Let's add it bit by bit at a time.
- Ebbers moved on to the next instruction
before I've done the last one so I panic-poured all
of the ice water into the bowl.
- Roll or press it out
onto a floured surface, give it a book fold, rotate
through 90 degrees and book fold again.
- What?
I'm not familiar with baking, let alone books, Ben.
- [Ben] A book fold's a really easy way
if you're getting these layers in quick.
They've both gone thirds on their book folds
which is A okay.
You can fold both ends into the middle
and then fold in half like a book.
- Fold it, fold, I've got the last.
Ben, can you repeat one more time?
Sorry.
- [Ben] Lightly floured surface.
- Yeah. - Book fold.
- Yeah.
- [Ben] Wrap and put it in the fridge.
- Can I just point out,
that's the fourth time Barry's had that instruction.
- [Ben] Next, we're gonna move on
to creme patissiere or creme pat, pastry cream.
- Sure.
- [Ben] Warm your milk in a pan trying not to scald it.
Prepare the custard base in a bowl flavoured
with vanilla and with the flours for structure.
- Ebbers, could you repeat that last question?
- You need to listen more,
- I know, I know. - because Jamie's memory
is better than yours. - I have to take it in twice
otherwise I don't listen to myself.
- Hear it, say "Oui chef," clock it, move on.
- Now custard, is that just egg yolk?
Just egg yolks?
Just egg yolks.
- [Barry] Flours are going in.
- So we're not looking for creme anglaise
which you can pour.
We want creme patissiere which is, has structure
to it and body.
(laughs loudly)
- I don't know what I'm doing.
This is cornflour.
I'm gonna put it into my eggs.
It's all about the confidence, right?
(upbeat music)
I instantly regret what I've done.
(laughs loudly)
- [Ben] Whisk the milk into the base
then return to the pan and cook out as you stir.
Pass and chill.
Baz, no peeking.
You nearly looked there. - I nearly peeked.
I nearly peeked. - You we're unsure,
you nearly looked.
- I've got my cornflour and flour
in this mix in the bowl.
I'm pouring in my scalding hot milk.
I am not confident.
This does not feel like familiar territory.
- [Ben] Why is it not familiar territory Baz,
because you've made custard before?
- Not like this.
- [Ben] No, not like that.
(laughs loudly)
- You said pour the milk in.
Go on, can you repeat please?
- [Bne] Prepare your custard base in a bowl flavoured
with vanilla and with the flours for structure.
- It's measured out?
Oh, (beep).
- No, the vanilla wasn't measured out.
- Oh no! - What?
I thought everything was measured out Ebbers?
- I said season and taste as you go.
Salt and vanilla to your preference.
- Has yours got a kick because mine definitely has now.
- I'm gonna put pepper in mine just to balance it out.
(laughs loudly)
- So I think what's really interesting here is
without being able to copy each other, you have
to rely on what you do know and you both do know this.
It's just recalling which bits.
What are the main ingredients in custard, Baz?
- Egg, it needs eggs.
- [Ben] And where did the eggs go in Baz?
- You haven't said eggs.
You didn't say eggs.
- [Ben] Prepare your custard base.
- Oh.
What am I making?
Interesting.
Oh no.
- Oh, how the tables have turned in the copying debate.
- [Ben] How sweet's custard?
- Really sweet. - Yeah.
- Oh no.
Oh no.
This might be savable.
- [Ben] All you've done is just add an extra step
but actually, I think you're gonna end up
with something that will work.
- Why can I smell toast Baz,
What are you cooking?
- I'm not cooking anything.
- Oh no, maybe it's me.
Oh no.
I turn my heat up quite high,
and I was amazed that I got something right,
and in that minute of going "Oh my god, I got it right."
I got it really wrong and now I might have scrambled egg.
- Return to the pan, cook out, pass and chill.
- Into a bowl, cling film on top, stop it getting a skin.
- Come on Ebbers, next step.
- Roll out your chilled dough.
Give it a book fold, give it
a 90 degree turn, roll it out, book fold, wrap it, chill it.
- Oui chef.
- He is little, isn't he?
(laughs loudly)
- I've actually realised that I need Barry far less
than he thinks I do.
- He needs me.
- You're both nailing homemade rough puff pastry.
Take yourself a 20 minute break.
(upbeat music)
While your dough is resting,
unlike a professional kitchen, you had time to sit down.
We're back in.
Roll your dough, cut six 10 by five centimetre rectangles
and tray up.
- So many numbers.
Barry's not gonna know what to do.
This is great.
- [Barry] Six 10 by five triangles.
- [Ben] Interesting to see thought processed here
on how you do it and how quickly you work
because every moment that butter is melting.
- [Barry] Can you go again with the numbers please, Ben?
(sighs)
(laughs loudly)
- So my thought process was the bit
that I'm not very good at, is consistency
so I want to try to be as consistent as possible
in my shapes and sizes.
- [Ben] Very impressive, Baz.
- Maths might not be my strong suit
but presentation definitely isn't his,
so I might have an advantage here.
- I have nothing to disagree with there.
(laughs loudly)
- There will naturally be a few scraps.
Keep them flat, we can bake them as they are
and they are perfect to just put on top
of like a fish pie mix for dinner.
In fact, yours will be ideal, Jamie
with salt and pepper in it.
- Yeah, mate.
Always thinking ahead.
- I was so focused on cutting them out
and not screwing the maths out, I wasn't listening
to any of the steps.
- Baz, just listen to the step for the first time.
- I know, I know.
I've got a bloody brain like a sieve.
- [Ben] Then chill.
- Just chill, cool.
- Make a batch of creme diplomat
by loosening your creme pat with Chantilly cream
and loading it into a piping bag,
and you are so focused and listening that time.
So focused. - Hey, I was looking,
doesn't mean I was listening.
Chantilly, is that all you're giving us?
- I know what Chantilly Lace is
because it's a banger but I'm not sure I know
what Chantilly cream is.
So that's got to go to here.
- [Barry] Oh, that is... that is...
That is solid.
Loosened with your cream,
and there's some vanilla stuff here
so we'll put some vanilla stuff in it as well.
You putting vanilla in, Jamie?
- Oi, not allowed to look.
You're not allowed to talk and help each other
that way either.
(upbeat music)
- Oh, it's not gonna hold itself, not too much.
- [Ben] I mean, what's Chantilly cream, Barry?
- Hell.
Holy hell.
(beep)
- The penny has dropped for Barry
on the definition of Chantilly cream.
- This might give it away.
- For those of you at home, Chantilly cream
is lightly whipped cream, sweetened, with a hint of vanilla.
- I poured cream into my creme pat.
This is now my cream pat.
So I'm now lightly whipping my cream
and I'm going to fold that into the cream pat
that I now have.
- [Ben] Melt your chocolate,
- Oh hell. - and create
a confectioners icing.
- Was there an instruction to chill what we've just made?
- Jamie, you heard it once.
Deal with it. (laughs loudly)
- No.
- [Ben] Jamie, there wasn't
but as a chef, how might you think?
(upbeat music)
- Ben, I'm ready for the next step, I think.
- [Ben] I've already given it to you.
- [Barry] Oh, confectioner icing.
- Confectioners love sweet stuff
so I'm gonna add icing sugar into my melted chocolate.
(upbeat music)
- I on the other hand have just made icing sugar
with a bit of vanilla in it and chocolate sauce.
(laughs loudly)
- My god, this looks amazing, Baz.
(laughs loudly)
- On thing to remember is that chocolate
and water rarely like each other.
- [Jamie] I'm sure that'll be great.
- Preheat your oven, dock your pastry and bake 'til golden.
- I preheated the oven as soon as I got into the kitchen.
I think this is docking.
- I'm not too familiar with the term
but I believe, one of the definitions is
to prick your pastry so that it stops it rising too much.
Ben, do you mind putting this in the other oven for me?
- [Ben] What temperature and how long?
- 190, not very long.
Probably like, I don't know, 20 minutes?
You know when you're making an Ikea kit
and you find a few bits and pieces
at the end, you go "They didn't tell me to use that."
And you realise it was quite integral to the entire thing.
I don't know why I've still got spare one of these.
- So my pastry's had 15 minutes in the oven.
I just wanna check it because when I put it
into the oven, it had lid on it which stops it from rising
but I don't know whether that needs to stay on all the time
or whether it needs to be on there at all.
Oh wow, look at that.
- Ben, do you mind getting mine in the oven please?
- Whoa, these look great.
- Please be done, please be done, please be done,
please be done, please be done, please be done.
Okay.
- As puff pastry goes Baz, that has puffed.
- Oh have they?
Is that where you're off to, mate?
- That's bang on.
- Once they're cooled, all that's left to do is construct.
Okay, only one instruction left.
Please construct one Mille Feuille complete
with feathered icing and you have five minutes to do it.
- It's actually quite delicious.
Cream layer.
So at this stage, I'm just having to go on feel
rather than any sort of expertise.
I have constructed what I believe to be the right way
of making a Mille Feuille but I have absolutely no idea
and now comes my confectioners icing
which is gonna go on the top and get feathered.
- [Ben] It all comes to presentation now.
- [Barry] This hasn't worked out as I expected
but I have to embrace it.
- [Ben] Very nice, Barry.
- [Barry] Thank you, thank you chef.
(suspense music)
Oh my god.
- [Jamie] Timber!
(laughs loudly)
- Last 10 seconds, nine seconds, eight, seven, six--
- Oh my god.
- Five, four, three, two, one.
Step away from the Mille Feuille.
Well done boys.
- It'll be what it'll be.
- Plan A didn't work and plan B isn't much better.
(laughs loudly)
(upbeat music)
- Before any reveals, can I just say, you
both thought like a chef on many occasions
during the last couple of hours.
- Maybe the challenge wasn't hard enough, Ben.
- This is-- - Mate, come on.
- This is what you're aiming for.
- Oh, that's really good at this.
- I should also say, still not perfect
but that's what we're looking for.
- Oh dear. (laughs loudly)
- On the count of three, can yo both reveal yours?
Three, two, one.
(laughs loudly)
- Why have you only got two massive layers?
- Well mine felt like two profiteroles stacked on top of each other.
- Have you done a skewer or your thumb draw that?
(laughs loudly)
Never easy to eat but they should be delicious,
and I think even mine could've
had a little bit more structure in that creme diplomat.
- Pretty damn perfect in my eyes.
That's creamy, rich, buttery, sweet.
No, there's nothing to hate about that.
That is brilliant.
- I don't know much about Mille Feuille, obviously,
but I like that.
My Ebbers fork, my Spaff fork.
- [Ben] All right.
It's how it cuts I'm interested in.
- Oh, like a dream.
Scary, scary dream.
(laughs loudly)
- [Barry] You see the layers like they're kind of here.
- [Ben] It is flaky.
The pastry is more buttery but I think
that's because it's not quite cooked through.
- A bit more caky.
- Yep.
You're missing the glaze on top
but you're still getting butter, vanilla and cream
which is always gonna be delicious.
The pastry could've done with a bit longer.
- Looking at it, my pastry was not rolled thin enough.
I didn't cook it for long enough
and I obviously didn't know what to do on the top.
- And if I'm being honest, I think you've
got one too many layers there.
- Right.
Well that's just because you can't count to three.
Do you know what,
that pepper just provides a really nice warmth.
- You can see a few flecks, can't you?
- You're lucky I didn't bite into a bit of cracked pepper
because that would've changed the experience.
- No mate, what it is is depth.
- Would you like a semi Mille Feuille?
(laughs loudly)
- What I like about your puff pastry is
that it's puffed and you can see the layers
and that is a good thing.
Your icing chocolate feathering, you had the right idea.
I think your creme pat to pastry ratio isn't quite right
even though you haven't got enough pastry.
- Except for like a croissant base.
- I know. - Flavour-wise,
that is excellent because the puff pastry's really light
and you've got the buttery creamy vanilla
and the feathering.
That is delicious.
- I really like that.
- I'm a bit divided here.
In terms of thinking like a chef, I think you thought
like a chef more.
In terms of end results, I think I prefer Barry's.
My winner today is Barry.
(upbeat music)
You're a layer short and you're a bit more messy
in the kitchen,
- Okay. - but it taste great,
and you know which to improve the next time.
- Whatever, I wasn't that bothered by it, you know.
- I'm gutted by that.
- Losing is one thing but losing to that is quite bad.
(laughs loudly)
- Also, losing on flavour is something I really hate.
- I think it's fair to say, we've probably all
got little things we can improve on.
So it's over to you guys.
Which did you think was best and comment down below
which expert chef would you love to see
on the show teaching us a thing or two.
- [Narrator] We've also built the Sorted Club
where you can get tonnes
of foodie inspo using the packs mid-week meal app, discover
and share restaurant recommendations
using the eat app, listen and contribute
to our Feast Your Ears podcast,
and send us ideas for the new cookbooks you will see
throughout the year.
Check it all out by heading to sorted.club.
(upbeat music)
And now our blooper.
- I hear you've got a problem, Baz?
- I've got many issues, mate.
- Mommy, why didn't you make me take extra maths classes?
- Should I?
No, I won't.