Recipes from Paul Hollywood: three pastries from his new cookbook

A hybrid between choux pastry and beignet, these are fried like a donut then crammed with lemon cream and whipped cream and glazed with a lemony glaze,” explains Paul Hollywood.

“An ideal mixture of crispy batter and tangy citrus flavors.”


Makes: 8


For the choux pastry:

150ml water

60g of butter

60g plain flour

60g sturdy white bread flour

3 massive eggs

To prepare dinner:

Sunflower oil, for frying

For the lemon curd filling:

Finely grated zest and juice of 4 lemons

190g caster sugar

100 g butter, at room temperature, in items

3 medium eggs

1 further egg yolk

100ml contemporary whipped cream

For the icing:

100g sifted icing sugar

Finely grated zest of 1 lemon

About 25ml of water


1. First, put together the lemon curd filling. Put the lemon zest and juice, sugar and butter in a heavy saucepan over low warmth and stir till the butter is totally melted, then take away from the warmth. In one other bowl, beat collectively the eggs and additional yolk, then stir into the lemon combination. Return the pan to low warmth and stir effectively for 10-Quarter-hour till thickened. Move the lemon curd by way of a sieve right into a clear bowl and permit to chill earlier than incorporating the whipped cream.

2. To make the choux pastry, put the water and butter in a medium saucepan over medium warmth to soften the butter. As soon as the butter has melted, flip up the warmth and convey to a boil, then take away from the warmth. Instantly add the 2 flours and beat effectively to include them into the liquid. Proceed beating till the combination kinds a ball that pulls away from the perimeters of the pan. Let cool barely, for 5 minutes.

3. Switch the combination to an electrical mixer fitted with the paddle beater. With the mixer on low velocity, slowly add the overwhelmed eggs. As soon as all of the egg has been included, improve the velocity to medium and beat till shiny and thick. The combination ought to roughly match on the tip of a spoon and be silky easy.

4. Reduce 8 squares of 12 cm parchment paper. Put the choux pastry in a piping bag fitted with a 1 cm star nozzle and pipe a circle 10 cm in diameter on every sq. of paper. (Or, as a information, you possibly can draw a circle on the paper after which flip it over.)

5. Warmth the oil in a deep fryer or different heavy skillet over medium warmth to 180°C (verify with a thermometer). You have to to fry your cabbage rings, two or three at a time: gently dip within the oil, paper facet up, then take away the paper with tongs. Fry the rings for 3 to 4 minutes. Drain and place on a wire rack. Reduce a small gap within the facet of every ring to let the steam escape and funky.

6. When cooled, enlarge the outlet within the facet of every ring so you possibly can insert a small piping nozzle. Spoon the lemon curd filling right into a piping bag fitted with a plain 5mm tip and pipe into the choux rings to be crammed, till you meet resistance.

7. For the frosting, combine the icing sugar with the lemon zest and sufficient water to make a shiny frosting with a thick, flowing consistency. Brush the highest of every choux to coat and let set earlier than serving. Take pleasure in!

Victoria Sandwich

If you’re new to baking, a Victoria sponge needs to be your very first cake.

(Haarala Hamilton / Pennsylvania)

“If you’re new to baking, this needs to be your very first cake. For those who do it proper, every thing else might be simple,” says Hollywood.

“You can also make a Victoria sandwich utilizing the all-in-one technique, the place you combine every thing collectively in a single bowl on the similar time, however I encourage you to cream the fat and sugar collectively earlier than including the eggs, flour and yeast, since you’ll study quite a bit about baking that manner.

“Pastry is a science. That is why on this recipe we weigh the eggs first, then modify the quantities of the opposite substances to attain the proper steadiness.

“Historically it is crammed with simply jam, however should you’re feeling indulgent, be happy so as to add whipped cream or buttercream.”

Makes: 8-10 slices


4 massive eggs (of their shells)

About 270 g caster sugar

About 270g of self-rising flour

About 135 g unsalted butter, softened, plus further for greasing the molds

About 135g of soppy margarine

To complete:

125 g raspberry jam (good high quality)

A bit of caster sugar, for sprinkling


1. Warmth your oven to 180C/Fan 160C/Gasoline 4. Grease two 20cm sandwich tins and line the bottoms with parchment paper. First weigh the eggs (of their shells), then weigh the identical quantity of sugar and flour. For butter and margarine, half the load of eggs is required.

2. In a big bowl, cream the butter, margarine and sugar with an electrical whisk till the combination is pale, mild and fluffy. Scrape down sides of bowl and beat once more.

3. Beat the eggs collectively in a bowl, then regularly add to the combination, beating effectively after every addition. Scrape down the perimeters of the bowl and blend once more. Sift the flour over the floor of the combination and gently fold in utilizing a big steel spoon.

4. Divide the combination between the ready molds. To ensure the muffins are precisely the identical dimension, you possibly can weigh the cake combine in every pan. Gently easy the floor with the again of the spoon to stage it.

5. Bake in middle of oven for 25 minutes till puffed, golden and muffins spring again in middle when frivolously touched with fingertips. They need to be tapered barely away from the sides of the tin. Depart the muffins within the molds for 5 minutes, then take away them to a wire rack. Let cool fully.

6. When chilly, enclose the muffins with the raspberry jam and sprinkle the highest with a little bit caster sugar.

Final sausage roll

Including Stilton Provides These Sausage Rolls Some Spice

(Haarala Hamilton / Pennsylvania)

“I like to recommend utilizing your favourite sausages to make this final sausage roll, which you serve sliced ​​with chutney and pickles,” says Hollywood.

“Including Stilton provides it a little bit zest, however should you want you should utilize much less Stilton and prepare dinner one other onion as an alternative – sprinkle the additional caramelized onion instantly on the batter for further sweetness earlier than baking. roll it up.”

Serves: 6


For the coarse puff pastry:

225g plain flour, plus further for dusting

½ teaspoon superb salt

200 g chilly unsalted butter, diced

Juice of ½ lemon

180-200ml chilly water

For filling:

1 tablespoon oil

1 small onion, finely chopped

400 g sausage meat (or your favourite sausages, with out pores and skin)

125g Stilton, crumbled

1 tbsp thyme leaves

A pinch of white pepper

To complete:

2 egg yolks overwhelmed to glaze

2 tsp nigella seeds

2 tsp sesame seeds


1. To make the dough, put the flour, salt and butter in a bowl. Combine the lemon juice with the water and add three quarters of the liquid to the bowl. Stir gently till combination comes collectively to kind a lumpy paste, including remaining liquid as wanted. Do not knead or overwork – you need chunks of butter all through the dough.

2. Flip the dough out onto a floured floor and flatten it right into a rectangle. Utilizing a rolling pin, roll out right into a slender rectangle about 2.5 cm thick. Fold one third of the dough over itself, then the other third over it, as should you have been folding a enterprise letter. Wrap the dough in cling movie and refrigerate for no less than 20 minutes.

3. Unwrap the dough and begin once more by rolling the dough at 90°C as much as the unique roll, right into a 40cm x 15cm rectangle, then folding as earlier than. Movie and refrigerate for 20 minutes. Repeat the method two extra occasions, chilling the dough for no less than 20 minutes between folds.

4. Warmth your oven to 200C/Vent 180C/Gasoline 6 and line a big baking sheet with parchment paper.

5. For the filling, warmth the oil in a small skillet over medium warmth, add the onion and prepare dinner for seven to 10 minutes till softened and simply golden brown. Let cool.

6. In a bowl, mix the sausage meat with the cooled onion, crumbled Stilton, thyme and white pepper. With floured fingers, roll the filling right into a sausage 20 cm lengthy and wrap it effectively in cling movie. Refrigerate for half-hour.

7. Roll out the dough right into a 30cm x 20cm rectangle and trim the sides to suit. Place on the baking sheet and refrigerate for 20 minutes. Unwrap the sausage and lay it alongside the rectangle of dough 6 cm from one edge.

8. Brush the uncovered pastry with the overwhelmed egg yolk, leaving the 6cm border uncovered. Fold the egg-washed pastry over the sausage filling till it meets the border and enclose the sausage filling. Press the sides firmly. Press firmly with a floured fork alongside all the size of the sealed edge. (You might have to proceed dipping the fork in flour to maintain it from sticking.)

9. Brush the sausage roll with extra egg and rating the pastry on the diagonal. Refrigerate for Quarter-hour. Warmth your oven to 210C/air flow 190C/gasoline 6½. Brush the dough once more with egg, over all the floor, then sprinkle with nigella and sesame seeds. Bake for half-hour or till pastry is golden brown and crispy and sausage meat is cooked by way of.

10. Let cool on wire rack for 10 minutes earlier than slicing. Serve along with your favourite pickles and chutney.

‘Bake: My Greatest Ever Recipes For The Classics’ by Paul Hollywood (revealed by Bloomsbury Publishing, £26; pictures by Haarala Hamilton), accessible now.