Paul Hollywood's What Went Wrong: Pastry

[@UKFlourMillers]

For more help and suggestions for baking in the classroom visit www.grainchain.com

[@maylien]

Genius on leaving the extra pastry hanging during baking so it wont droop in ! Must try on my next one.

[@ksmith7058]

Great acvice! Now I know what went wrong with my pastry. Will definitively try this again, the right way. Gracias! (from across the pond... USA)

[@jhart3983]

You're the cutest show off. Glad I just discovered your channel.

[@michellebee2422]

I never realized how deep my daddy issues were until I started watching GBBO. 😂

[@harrybond007]

What a tart... and the pie looks good as well

[@vic82ism]

Learning quite a bit here😉

[@ladyt3579]

2:48 You're such a joker! 😊 After watching this, I feel more confident about making my first shortcrust pastry. This will definitely be my go-to method for the perfect crust.👍

[@meleikbilly9507]

I like your cooking

[@starlinguk]

For fruit tarts, I just sprinkle the bottom with some gelatin or agar agar, which soaks up the juices. I've never had a soggy bottom in my life.

[@DiannaAtherton]

Agar? What is agar?

[@patriciaf.v.8889]

@@DiannaAtherton It has the same effect as gelatin, but is suitable for vegans. It's common in India cuisine or so an Indian guy told me so. It's also used in laboratories to 'grow' bacterias.

[@monicas2269]

When I make a tart it's with a top not open. The top cooks fine but the underneath middle is more often than not uncooked. I tried part baking the bottom first then putting the filling in and the top on but didn't work properly either. I've tried baking in glass and enamel. The only tart I cook open is a baked egg custard and this tends to have uncooked pastry in the middle as well. I've come the the conclusion that I just can't cook tarts.

[@merylsmadness]

I’m sure that’s not true. Don’t give up on yourself. Perhaps it’s your oven letting you down Try again. Perhaps have less weight on the centre. Maybe blind bake it for longer . Egg yolk the bottom once it’s looking evenly Cooked and give it a further 5-7 minutes to get it golden brown.

[@monicas2269]

@@merylsmadness Thanks for that encouragement.

[@kaygee301]

If you put it at a lower temperature for a bit longer it might help stop it from overcooking at the sides before the middle is done. Or you may be rolling your pastry too thick so it’s still claggy in the middle. You can also put it lower down in the oven to help the bottom cook more. Pinprick all over the bottom of the tart. If you misjudge the cooking time and the sides are getting too brown, you can put tinfoil on the top to help stop it browning too much. Write down the different variables and results to see what you could change for next time if you want to get nitpicky. If the sides are getting too brown and your oven has the function of just having the bottom elements working, try putting it on that for a while until you get the bottom cooked.

[@monicas2269]

@@kaygee301 Thank you for the info. I'm just not a very good cook and I'm now 69 so I can't see me getting any better. I'll check the bit about bottom elements, I'm still getting used to using an electric oven, I'm used to gas.

[@kah22a]

I know the feeling re soggy bottom. I've tried the egg white a few times and I'm still getting the soggy bottom. I think I'll just pop the tart with the egg wash into the oven for three or four minutes just to insure the egg wash has dried

[@zzukiyaki7521]

@2:48! love it! love it! super cute!

[@monicahall1625]

Zzukiyaki 75 PH definitely knows about tarts, except the kind he knows the most about have two legs.

[@royksk]

Isn’t that a quiche with its predominance of egg custard. To me a flan or tart has less custard and more solids. With any pastries like these I use belt and braces; I spread some semolina flour over the bottom before adding the filling.

[@ericgeorge5483]

Absolutely hillarious at 2:48 lol

[@notion14]

Thanks for the video.. Can you tell me why I got better results in a gas oven but my electric oven is making the pastry hard..

[@andrewmorgan1802]

When gas burns it produces water vapour, giving you a softer pastry. Obviously not the case with electric ovens - will be even drier if it's a fan oven.

[@livstar93]

surely its a quiche?

[@mikeyh1111]

Same as a quiche right?

[@Kittyjam04]

Is there any special techniques to trim off the pastry after baked?

[@jorgecaranti1655]

The special tecnique is: grab a kitchen knife and trim. jajajaja.

[@epistte]

A rolling pin also works.

[@getin3949]

I've tried a rolling pin and it cracks, works with soft pastry but not baked pastry so well.

[@gianmarcorusso1713]

What a daddy

[@mcsmama]

Thank you for the helpful vid... hearing you say "soggy bottom" makes me laugh! Two Qs please... what do you mean by "sweated down" re the onions & shallots? Also, how did you get the tart out of the pan while still maintaining that edge? I was looking forward to seeing that but you blew by it!!! Thanks for any input.

[@tina-mariehennessy5878]

mcsmama Sweating the onions down is to cook them slowly until just done and translucent and slightly golden. Not fried. The tin he used has a loose base. He would have put the tin on something a tin of beans maybe and pushed the ring of tin off the base. I hope that makes sense. X

[@mcsmama]

Thank you!

[@normaspande3141]

The tart pan is probably 2pieces and the bottom drops out. Works great.

[@Martinalabudova-q9v]

❤milujem ťa Paul

[@samjburns07]

Try not to laugh on the first ten seconds

[@elizabethbennett7166]

i think that tart lacked salt!

[@bellyanchor138]

wait. You skipped the part where you make the pastry dough!

[@hellowhitepeople]

everything i can imagine doing but the pastry dough so yes id love to know too!

[@or-ren]

Seriously hot looking guy..sexy eyes..

[@monicahall1625]

NORREN cutee Sexy eyes, but a total heartless cad!

[@getin3949]

Love him and leave him, who cares but I wouldn't marry him LOL.

[@estherwilliams6666]

@@monicahall1625 Really? How disappointing.

[@monicahall1625]

Ebony Eyes Not really nor shocking! If you knew him, you would say, "Of course, it's PH, so what's new"! Are you not keeping up with UK entertainment news?

[@oldcowbb]

creepy

[@cathydoherty1616]

U have never heard of this with onions.

[@meganpopple9100]

*two eggs at once* ...showoff...

[@annholmes9650]

Paul, what are you doing on your day off? x x x x x x x x

[@monicahall1625]

Ann Holmes Womanizing!!!

[@DiannaAtherton]

@@monicahall1625 leave him alone. He is not the 1st guy to get divorced or have an affair. Men wonder for all kinds of reasons.

[@monicahall1625]

Dianna A Sorry, won't happen. As of 09/19, he is self destroying his own career. Want to be in the public arena, especially in the world of food, one needs to behave properly. Divorce is not the issue. It's all the despicable things done in the public arena without regard for others, even a youngster. However, give him one pass, he can't help being a narcissist, but as an adult he can seek help.

[@zacjefferiss6069]

Ello Ello ello

[@D.E.L.T.A]

POV: you're here because of school

[@lovelyybyredroseb1456]

I love to be with u in the kitchen.

[@applesrun3519]

Show off

[@michealculleton1159]

Don't think you even touched cracking pastry actually a quick run-through of making a pie there was no what goes wrong wich is why we watch your videos to be able to get over pastry mistakes I still think you are good Baker just not a teacher