5 Of The Best Eric Lanlard Recipes As Featured On Channel 4’s Baking Mad
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Channel 4’s Baking Mad with Eric Lanlard gives amateurs and pros the chance to bake incredible recipes that give the taste buds something to remember. Eric’s recipe ideas are simple to follow and look fantastic. Beginners will appear as if they have been baking for years, while pros can experiment and show off the best of their skills. All of the award-winning baker’s recipes are unique and delicious but five of his recipes which featured on Baking Mad with Eric Lanlard really stand out from the crowd.
The Choux Parisien is a recipe that will leave pastry fans desperate for more. After buying the necessary ingredients, you will need to make the mouisseline and pastry separately. For the mouisseline, bring milk to the boil in a pan whilst combining the egg yolks, sugar and flour in a separate bowl. Whisk the two together before heating and adding the butter. Once the mixture has cooled you will be able to beat in the hazelnut paste and pipe it onto the choux pastry, the method for which can be found through the link above.
Cream Cheese Brownies are the perfect way to indulge in a treat that is worth writing home about. The extravagant ingredients make for a perfect dessert; just try not to think about how many miles you will need to walk afterwards. The brownie base is made simply by melting chocolate and butter into a mixture to which the sugar, vanilla, salt, eggs, flour and coffee are added.
This brownie base mixture can be spooned into a lined tin and topped with the marble topping made from cream cheese, sugar, vanilla and egg. The smell of these brownies in the oven will bring in all of your neighbours.
Eric’s Chocolate Honeycomb Squares make the perfect snack for your lunch box, although that depends on whether they last that long. A chocoholic’s heaven, these sweet tooth satisfactions are Eric Lanlard’s own version of the tiffin and are packed with chocolate honeycomb balls, digestive biscuits, golden syrup, milk chocolate and butter. Simply melting the ingredients together is sufficient to make the mixture; the difficult part is waiting for it to set in the fridge before you can eat it!
Now and again it’s nice to have a change from your staple banana cake recipes and sample leftover fruit in a different dessert. The Baking Mad with Eric Lanlard Eton Mess recipe does just this. The ultimate in British puddings, the Eton Mess combines raspberries with sugar, mascarpone cheese and cream to make an intensely rich dessert that is well balanced with the sharpness of the fruit. For a Lanlard twist, add some popping candy to give guests a fun surprise at the bottom of their bowl.
Finally, Eric Lanlard’s Rhubarb Fool with Rhubarb Caviar can make an ordinary dessert look Michelin star worthy. Served in shot glasses, this pudding looks glamorous, elegant and intricate but is actually quite easy to make. By stewing the rhubarb with sugar and water you can make a compote that should be strained and set aside. Whisking cream with vanilla powder and vanilla seeds will make a soft peaked mixture that can be spooned on top of the stewed rhubarb in the glass. Now for the clever bit; the strained liquid from the rhubarb should be reheated with agar flakes and rhubarb flavouring.
This liquid can then be used to fill a syringe and dropped into a jar of cooled sunflower oil. As the liquid hits the oil it will form small rhubarb ‘pearls’. These pearls can then be removed and used to decorate the rhubarb fool that has been assembled within the shot glass.
