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Post by crowblack on Nov 24, 2021 9:54:14 GMT
I was happy with the result although I was secretly hoping Chigs would win as every week he has got better and better and turned I to a great baker. I am not a fan of Crystelle as the way I judge is by saying to myself "would I like to eat that?" and its usually No with her recipes. I don't really like all the spices she uses and some of her ingredients. As for the Belgium buns I was surprised none of them had heard of them. They are a standard product in most bakeries. Also I think they had extra help as the instructions were very vague like "make the buns" but they all seemed to know straight away that they needed to make a dough rather than a cake mix. We used to call them Chelsea buns, I think - maybe they were renamed to sound more exotic and less football partisan! |
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Post by samuelwhiskers on Nov 24, 2021 10:42:15 GMT
In my head a Chelsea Bun has currents and rock sugar or light icing on top, and a Belgian Bun has thick white icing and a glacé cherry on top.
However, I am very much not a baking expert so that might be nonsense.
(Am willing to conduct scrupulous research on the matter if it will serve the greater good of this thread.)
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634 posts
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Post by jaqs on Nov 24, 2021 12:26:57 GMT
Agreed chelsea buns have sugar on top, a bit of spice in the mix with the fruit, and are generally taller than Belgian buns.
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Post by karloscar on Nov 24, 2021 14:24:09 GMT
Interesting that what won it for Guiseppe was his Panna cotta which involves no baking at all.
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Post by BurlyBeaR on Nov 24, 2021 14:47:47 GMT
Chelsey Bunn - great name for a drag act.
“Ladies abd Gentlemen welcome to the stage CHELSEEEEE BUNNNNNN!!!”
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Post by alece10 on Nov 24, 2021 16:44:15 GMT
I was happy with the result although I was secretly hoping Chigs would win as every week he has got better and better and turned I to a great baker. I am not a fan of Crystelle as the way I judge is by saying to myself "would I like to eat that?" and its usually No with her recipes. I don't really like all the spices she uses and some of her ingredients. As for the Belgium buns I was surprised none of them had heard of them. They are a standard product in most bakeries. Also I think they had extra help as the instructions were very vague like "make the buns" but they all seemed to know straight away that they needed to make a dough rather than a cake mix. We used to call them Chelsea buns, I think - maybe they were renamed to sound more exotic and less football partisan! Very similar indeed. |
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