• 300 mill double cream
• 300 mill milk
• wide pan
• vanilla bean paste
• put in milk and cream into wide pan
• can use vanilla extract, but put bean paste in pan.
• VERY hot temp
• separate 6 eggs, setting aside yolks for creme anglaise
• whip egg whites to stiff peaks
• add 150 grams caster sugar
• put egg meringues on hot almost simmering cream and milk
• shape with two wet spoons
• put lid on top, cook them in the steam
• they should puff up, takes about 9 minutes
• put them on parchment paper
• whisk six egg yolks with 100 grams caster sugar
• when pale and creamy, add still warm poaching milk, whisk continuously, don't let them cook.
• pour into the pan,remove IMMEDIATELY after its thickened
• should be somewhat thinner than a custard, runny, just coat back of the spoon

Paul Hollywood's Baguette Recipe

• 500 grams strong white flour
• 10 grams salt
• 10 grams fast action yeast
• opposite sides of bowl
• 1/2 sec of olive oil
• roughtly add 370 mil cool water, add half first, then mixer mix on medium for a long time
• needs high water content
• stretch it out to build the gluten once it's halfway mixed in mixer
• put it in container with olive oil on the sides
• put in container for hour, hour and a half, Not LESS than an hour
• take all the air out of it, slam it on the table!! once.
• cut into 4
• take a towel
• taper each of the 4 into a long skinny strip (1.5 inches wide?) make sure to flatten each piece and roll it up, flatten the air bubbles and place in a fold of the towel
• put another towel on top
• leave for an hour, double in size
• two on each tray, allow the heat to circulate
• cut four times slash into it, quite deep into it
• 220 fan
• 25 minutes bake
• use steam in the oven, pour water into a basin at the bottom