Bake Off: The Professionals – Benoit Blin’s top tips for successful baking

As head pastry chef at Raymond Blanc and a judge and host of Channel 4’s Bake Off: The Professionals, Benoit Blin knows a thing or two about baking beautiful cakes.

He has worked at Oxfordshire restaurant Le Manoir aux Quat’Saisons since 1995 and his Instagram is full of photos of his immaculate macarons, glossy croissants and exquisite desserts.

Blin has trained for years to make his intricate creations look beautiful – but there are a few things you can do at home to make your baked goods look a little more professional.

His first tip is to “invest in good quality basic equipment” such as a brush, a flat non-stick baking tray, a thermometer probe and a non-stick cake tin, adding: “This always pays off in the form of a tidier and more consistent kitchen work, which makes your life easier too.”

Blin also advises getting to know your oven: “Many ovens bake slightly differently than others and may require a few minutes more or less, so set your timer for half the total baking time and see what happens, then set further checks based on that.”

Other tips are simple but effective – for example, take your time to prepare a recipe, read it carefully before you start cooking, and make sure you have all the ingredients, equipment, and space necessary for success.

And if you really want to finish your dessert in a professional way, Blin recommends, “Spread a little jam over the fruit on the tart or pastry—it adds a touch of sweetness and extra shine.”

If you want to test your baking skills, try Blin’s recipe for madeleines, which he describes as “a typically French, scallop-shaped afternoon cookie.”

madeleines

Ingredients:
(Outputs 18-20)

For forms:
30g unsalted butter, softened
30g wheat flour

To cake:
115g wheat flour
5g baking powder
Zest of ½ lemon
80g powdered sugar
2 eggs, beaten
2g salt
2g vanilla extract
5g honey
80g unsalted butter, melted
Warm chocolate sauce to serve (optional)

Method:

1. Prepare the molds: Lightly grease the inside of the molds evenly with butter. Sprinkle everything with flour and shake off the excess. Refrigerate to set until needed.

2. To make the madeleines: In a bowl, sift together the flour and baking powder and set aside. In another bowl, mix together the lemon zest and sugar, then add the beaten eggs and salt and beat. Add the vanilla extract and honey, then the sifted flour mixture. Gradually add the lukewarm melted butter and mix until smooth.

3. Cover the mixture with plastic wrap and leave in the fridge to cool and set for at least a few hours.

4. Bake: Preheat the oven to 180°C (fan assisted) and place a baking stone or heavy baking tray in the oven.

5. Using a piping bag and a 1-inch straight tip, pipe the madeleine mixture into the cavities of the tins, filling each one three-quarters full. Place the tins on a hot baking sheet or stone and bake for six to eight minutes, until nicely golden, depending on the power of your oven. Remove from the oven and, with a small, pointed knife, quickly tip the madeleines on their side to cool and harden. They are best eaten warm… but they will keep for up to three days in an airtight container.

Bake With Benoit Blin by Benoit Blin is published by Hardie Grant, price £26. Photos: Sam Folan. Available now.