Belgiums Master Biscuit Maker | Paul Hollywood's City Bakes | Tonic

i'm visiting the baking capitals of the world uncovering the tastes traditions and the recipes are the world's best baking cities i love coming into bakeries from the historic streets of palermo to the multicultural city of san francisco welcome to city based [Music] [Applause] [Music] this time on city bakes i discover a hidden gem of a baking city a place i knew nothing about but where i find that everything i love is at the highest quality imaginable proper chocolate i uncover some historic bakes it's fantastic and i go behind the scenes at the world famous diamond industry oh i can see it yeah i tried traditional dishes with a michelin star twist these look like pana chocola no whoa whoa whoa whoa whoa and i show you how to bake my chocolate layer cake [Music] you have the waffle mixture and you have the belgian chocolate on the top welcome to city bakes in antwerp [Music] the classic way for travellers to come into antwerp is by train what an incredible way to arrive this is the prettiest station i think i've ever been to antwerp station actually is over 400 meters in length from the beginning over there right to the end and every single square meter is decorated so this is the first thing you see when you arrive in antwerp statement piece isn't it if this is their station i wonder what their baking will be like [Music] i can't believe i've never even been to belgium before they've created some of my favorite foods here it's one of the top foodie destinations in europe so i want to find out why it produces some of the best products and what makes them so special my first protocol isn't going to be a bake but they are one of the most popular things here to eat chips you can't come to belgium without trying the belgian frit or to you and me chips now they were made famously in the 1700s this is where the chip was invented we know him as the french fry but that is wrong it's the belgian fry for a country of just 10 million people there are more than 5 000 fritz stores like this one uh could i have some fritz please small portion make it a big one please thank you chips american soldiers came here in world war one and because the belgian people were speaking french they call it the french fry so that was the problem you imagine a whole nation being upset because actually it's the belgian fry not the french fry they don't normally put vinegar on the chips you serve it with a sauce it's all about the sauces here it's dead posh i've asked for curry sauce simple mayo and a retro cocktail [Music] the cocktail one i don't like i don't know it's too bitter corey one's quite nice but there's more to antwerp than its fantastic freaks the city is dwarfed by its port it's the second biggest in europe and dates back to the middle ages today it's the size of nearly twenty thousand football pictures antwerp was a very industrial city the spanish who conquered belgium were on little trots down to south america bringing back the cacao beans bringing back coffee and ultimately sugar where you have trade you have money this became a very very wealthy city [Music] you can see this in the stunning architecture but i wonder if you can see the wealth reflected in their bakes i've arranged to meet food writer luke hornay he reviews and researches antwerp gastronomy luke paul nice to meet you buddy one of his favorite places is goosens the oldest bakery in antwerp the history of a city for me lies in two things pubs and bakeries i'm after my own heart yeah since it's too early to go to a pub yeah break me is a second choice making's always my first choice i tell you what it's crowded isn't it it's always crowded this place is always grounded that's a good sign though it is a good sign it means that the stuff in here is pretty good this delightful place has been in the same family since 1884. along with their more modern european bakes there are a few unusual ones i've never seen before one of the things here that they do is an alcazar which is in fact an ancient recipe based on french japan and pineapple in those days it's quite quite a thing to get pineapples over here so this is due to the port and all the all the trades that's what's going on you've got pastry it could be a jam and it looks like frangipane it's afrojam and then you have pineapples in there as well this is this is a pastry which has been made for centuries it's delicious the almonds in there the fancy pan is fantastic i like that a lot it was decent for the rich at that days to show off and there's another fancy loaf that's caught my eye what is this the little little translation is red for the damned because people who were damned or were poor they got slices of this from the rich but you're gonna going to order one of those breads right it's called rocco can i order vadukalan well i think you mean this that's the one yeah in the 17th century the wealthy was so rich they could afford to give away expensive loaves like this one okay so that's a cross section of it chill raisins in it that tight structure is a real indication that it's a rye bread when you've got raisins in a loaf like that the flavor and the moisture that it carries to the bread is fantastic it's a great loaf i'd have that everyday taste of a little bit of butter and what's this one this is this is even richer it's um contains more yeast it's lighter oh yeah but it's full of candied food candy again and this is called uh tender soccer ball it's like a panettone meets a brioche that's what it's like it's got a really soft dough the flavor of the citrus comes through it's rich it's sugary but it's also got a little bit of a bite to it as well that little bit of bitterness that comes from the the fruit the citrus in there there's nothing cheap in that nope the celebration breads that are from antwerp they're the ones that are expensive they're the ones that got huge amounts of buttery huge amounts of eggs huge amounts of fruit that is a massive indication that there was a lot of money here anybody from outside belgium came here looked at them and went wow people who live in antwerp who are born and born and raised in antwerp we adore our city we love our city and people who are not from the city sometimes consider that as showing off but we're just very proud of what we are and where we come from oh boy i get a strong feeling that this might be a city i'm going to enjoy exploring [Music] one of the country's most famous products is of course the chocolate now i've been baking with belgian chocolate for years so why this connection with chocolate and belgium and belgian chocolate rolls off the tongue but where did that come from you must see antwerp in the 17th century one of the richest cities 40 of the european economy went through this city and cacao beans was one of their major products to to to sell so we tried we made a drink out of it hot chocolate was a drink of choice for the wealthy who were trying to impress their friends cafes all over the city still make it fresh every morning [Music] that flavor is it's very moorish it's got a nice consistency to it nice and thick proper chocolate it is and this thing made chocolate famous but how did this drinking chocolate then move into the bars of chocolate that we know now yeah we needed some help that help was a very clever dutchman conrad johannes van hooten in 1828 he made a discovery but then he invented the machine which could like crush the cacao beans and get out the the butter and leave the powder because then we had solid matter in fact to make to turn this drink into a chocolate bar to something solid the next big step in chocolate production was the filled chocolate and if we look here this guy invented it this guy yeah this guy is called no house so you know the small bite size things filled with ganache filled with yeah whatever john new house got the idea for the filled chocolate from his pharmacist grandfather who had covered his medicines in chocolate to make them palatable this is the heart of something we all take for granted that box of chocolates we get for christmas is all down to him so let's let's try some my first experience of a belgian chocolate shop bring it on so here we are really at the beginning of belgian chocolates this guy invented it in 1912. this is a praline he made for the world exposition in 1958 which is still unchanged since then so let's try that the belgians even have a certain way to actually eat chocolate if you if you taste the chocolate you must i mean you really do appreciate the the filling so bite half of it like this all the layers together it tastes amazing quite chewy as well yeah it's probably rude just to try one i particularly like white chocolate so thank you very much very nice one now this enjoy it sir thank you very much now the thing is about these are fill chocolates this is the thing that made the difference once the praline went inside or the ganache then that was owned by this guy that started yeah yeah the chocolate movement yep correct he actually changed how the world looks at chocolate thank you bye-bye the original filled chocolate another reason to adore antwerp but it's not just chocolate they do exceptionally well luke's pointed me in a direction of a chef who's known for his unique bake this restaurant has held a michelin star for over 30 years and the chef joanne segas produces some of the best food in antwerp here at tiffany's johan takes traditional belgium dishes and transforms them into extraordinary plates of food but it's his famous bake i want to say these look like pano chocolate no whoa whoa whoa whoa whoa that's a big difference there certainly is these are believe it or not michelin-starred sausage rolls why are you making sausage rolls in a michelin star responsible i have a better name warston broad yeah that's flemish yes wasn't always served in a fancy restaurant its roots go back to the 1920s when antwerp's dock workers used to get drunk in the bars the owners would give them free sausage rolls to sober them up so they could keep spending their money on drink it's a bar snack there you have it yep antoinette bar snack sausage roll yeah can i try my own place yeah yeah yeah yeah they smell amazing so what's in these what have you got that's a mix from veal and pork it's beautifully crispy on the outside soft and buttery on the inside the darker i eat okay absolutely pastry is more like a bread it's very light it's like a brilliant a little bit but inside you have this gorgeous pork and veal that runs all the way through it that's very very good my dad made sausage rolls in his bakery when i grew up but scouse ones were never this posh i'm intrigued to find out how joanne makes his so that's the meat this is this is very top end so you have a good quality pork yeah and good quality vanilla absolutely that's for me very important what we do we put three eggs inside great yeah a little bit of milk a little bit of milk okay breadcrumb bread corn also inside that's quite good make it a little bit light yes a bit of seasoning let's uh we taste a little bit more pepper you taste the real meat absolutely each to their own it's not even mixed the filling is combined then it's wrapped in a sweet butter enriched dough and left to prove i've never seen a sausage oil made with a croissant dough before so that that is different to me this is a specialty right yeah absolutely yeah it's the food of the common man but this is the posh version okay that's a time then it's into the oven for 15 minutes sausage roll is such a basic thing but what johann's done is giving it the michelin style effect and created something that is simply divine [Music] coming up i get a sneaky peek into the world of the diamond dealer and each stone you will see it has its own charm not every stone is the same and johan and i joined forces and put a twist on a famous flemish stew i love the crunch on those potatoes [Music] i'm exploring antwerp and i'm heading away from the city center to the old jewish district this community has been here for over 800 years and many of the jewish people work in antwerp's famous diamond industry now i've heard just around the corner is the del rey patisserie where bernard pruitt produces some of the finest cakes in the city me pastries oh yes lovely to meet you i'm paul nice to meet you now looking down here they're beautiful it's it's mooses it's brulee's bearnut has created over 30 designs which change seasonally and getting this level of precise finish on each one is a testament to his perfectionist character each cake is like a little diamond what you've got here is absolutely stunning how long have you been doing this i'm here already for more than 30 years quite a long time wow [Music] quality baking like this takes time and doesn't come cheap but bayern has customers who can afford the best we have the locals we have the jewish community we have also the international public from the diamonds businesses just in our back every cake is made in the bakery beneath the shop this is where it all happens then yes and it looks like he's got all manner of gadgets to make his fancy cakes including a spray gun yes so you've got on a compressor as well yes it's like in the garage you have as well yeah [Music] yeah that's right yeah it's like being in willy wonka's factory and then some i mean the compressor with the spray gun so we're basically going to spray a car now in a booth but we must spray a cake instead bernard's decorating one of his most popular cakes the vanilla and passion fruit he's spraying raspberry chocolate on a butterfly stencil his attention to detail is incredible what do you see yeah you want to do it yeah of course it's easy [Music] if you fancy doing this at home i suggest you take your cake to the local garage i need one of these in my life oh yes it's too much on there isn't it sorry i messed up no problem i went to art school too clearly not up to scratch but i better leave it to the expert for extra wow factor bernard creates a 3d effect using tempered chocolate when the chocolate is temperature we put it on the transfer we it's like you have this one but then the other side this isn't just a cake it's a work of art and then we put uh input like that and so we have the 3d but the idea of spray painting and giving it a 3d effect with the tempered chocolate on the outside the raspberry holding up it's so delicate and beautiful that when you look at it as a whole cake it is absolutely divine thanks chef your kitchen is amazing by the way thank you very much today thank you there are more treasures just around the corner because antwerp's diamond district is right on his doorstep so i'm hooking up with elizabeth morellis an official from the diamond industry here in antwerp you're in a diamond square mile but don't be mistaken it's not all glitter and glamour here as you can see because it's business to business i did expect it to be a little bit more fancy you can see it this whole area is completely dedicated to diamonds 84 of every rough diamond passes through antwerp wow we have the labs to certify the diamonds we will sort the diamonds because every type of company needs to know what type of diamond they need diamonds have been trading here for 500 years and the city turns over an incredible wait for it 57 billion dollars a year to go to security elizabeth has agreed to take me behind the scenes to show me where the really big deals take place [Music] this is the boss where traditionally traders buy and sell it's not quite what i was expecting a trading floor to look like everything is based on trust if we have a deal we say masala masala may this deal bring you good luck when we've shaken the deal stands there'll be no handshakes from me today but i'm keen to see some rough diamonds trader david has agreed to show me a selection how can i help you for me i'm i'm fascinated with the whole world of diamonds uh these are not cut diamonds these are rough diamonds is that right right so you look at that they don't look very special i have um low quality diamonds yeah but you can see that still there's life in it and there's a mark inside there of course you want to check please do you will see it now i can see it yeah then each stone you will see it has its own charm can you tell a vivid color at the roof diamond stage of course yeah that's all the this is all about the business this is the game that we play so if i get a stone like this one and let's say you see it's off color and another guy sees and he checks it and he sees listen i think i can make a fancy color out of it and that's the beauty of the rough diamond fancy colored diamonds have a natural color caused by the presence of other elements like nitrogen or boron and the way that the diamonds is cut and polished affects the intensity of the colour and therefore the price so what sort of value do you think you're looking at there until the whole value don't know you have a together no no but let's say this is 337 carats so the price for this is around the 350 dollars per carat that's nearly 118 000 right there incredible but there's no deal for me today with my hands firmly in my pockets it's time to get back to what i know best food whilst i'm in a city i like to create a bake and my pal johan has invited me back to taste the fantastic seasonal stew he has on his menu this time of year how are you doing yours inside nice to see you my friend as a northerner i'm partial to a good stew and i can't wait to collaborate with this michelin-starred chef and add my twist to his dish okay tell me about this it's a flemish stew isn't it really yes that's carbonate flamanda okay um that's a good meat onions beer very simple i'd love to see the way you do it okay first thing you want to do that's maybe for you i need one onion okay okay that's that's okay for you yeah that's fine [Laughter] so chief that's the meat the wubble beef unbelievable antwerp pulls it out again it's wagyu beef wagyu is one of the most expensive beefs you can buy in the world these are specifically reared and massaged so you get a fat lining all the way through and the fat is where the flavor is in the meat other cuts like shin and brisket will work just fine johan sautes onions in oil and butter then seasons some meat before browning in a pan we need no a nice baked color yeah you're looking for that wrong size yeah yeah [Music] if you've got thyme in there you've got a bay leaf in there in goes that amazing wagyu just plain flour this is going to thicken the sauce yeah yeah but a little bit okay and here's the secret touch belgium beer rich dark and full of caramel flavors at home i would use stock cubes but of course johan makes his own jew in all the big hotels five stars when i was at the dorchester my job was skimming the top of the stock and it's all done with the bones yeah so you have all the vegetables in it yeah you have all the beef bones in there big stock pots like this absolutely and it reduces reduces reduce and it sets like a jelly johan's also adding mustard but in a way i've never seen before that's a lot of mustard the bread will dissolve and help thicken the stew it's finished the job is finished the rich flemish stew has been cooked for an hour this recipe couldn't be any simpler i can't wait to try it [Music] it's absolutely drop dead gorgeous there this is that's this is too much no it's not no seriously [Music] with the wago it breaks down it melts and the beer with that beautiful beef shoe together that is one of the best stews i've ever had in my life i love you chef wow it's nice wow but i've come round here to bake the problem i've got now is i want to try and put my little touch to it to make it a little bit different that's a potato yeah i know but what can you make a couple of chips from that for me please chips chips yep chips i've decided to go simple and you know what sometimes that's just enough it says yes no no no no no no that's not a good deal that's not a good deal i work and now i'm basing this on like a lancashire hot pot now a lancashire hot pot traditionally has potatoes on top of it so what i'm going to do is actually layer them onto the top one layer and then cross them across the top so basically you have your beautiful stew underneath yeah you have the potatoes on the top which have been seasoned got a little bit of clarified butter on it that will have to go back in the oven now the chips should cook on top yeah so we're gonna have fritz with your beautiful stew underneath it thank you after 20 minutes in the oven our flemish stew collaboration is complete you eat it together oh yeah meat and the chips together absolutely yeah yeah try this on a cold evening using a quality waxy potato and your leftover stew it's just perfect i love the crunch on those potatoes that's fantastic with the sauce together these are crispy lots of flavor well seasoned and with that stew underneath wow i think it's delicious thank you very much eddie chef i know i think you you've got to try this at home ah antwerp i'm learning to love you [Music] coming up i head out to sea in search of another of my favorite foods that is what you call a very special mussel and i visit a jewish bakery that stood the test of time i've worked a lot of bakeries around the world but they've never worked in a bakery that has a heart i'm in antwerp a small belgium city that i've discovered is big on surprises from the best sausage roll i've ever eaten that's very very good two incredible fruits last night i dined out on a famous belgian delicacy mussels look at that for a muscle but to discover why they taste so amazing in antwerp i was told i had to get up early it's 6 00 am in the morning and no i'm not on my way to a bakery i'm actually on my way to check out where antwerp gets all their mule or their muscles which they're so famous for happy days mussels are one of my favorite foods and i'm not alone belgians consume 60 000 tons of them a year the muscles i ate last night were harvested just 30 minutes outside the city on the border of belgium and the netherlands good morning good morning fisherman martin has agreed to take me out on a ship to collect some i don't often get out to see what a great way to start the day same sea same tidal thing yeah we're heading out to an arm of the north sea where most of belgium mussels come from [Music] what is it about this particular waters that produce the best mussels in the world it's a combination you've got like very nutritious water also the movement of the tide lets the muscles work and they have to hold on against the elements against predators against everything and that just makes them sturdy and meatier they plump up yeah no they're going to be strong and firm meats the mussels are grown and harvested further out to sea then they're brought closer to shore and stored here that's actually where we're going now to pick them up to pick them up [Music] this area produces a massive 65 million kilos of mussels a year that's incredible huge chainmail nets scoop the living muscles up from the shallow seabed below us look over here look at that muscles wow right front i could almost smell the frit yeah they're lovely there you can't get them any fresher than this no you can't they are actually a decent size they're a nice size muscle once the mussels are harvested they go back to the shore to be clean then delivered straight to the restaurant in antwerp but i can't wait that long [Music] nice and clean though perfect there okay thankfully the wheel house has somewhere to prepare breakfast cheers oh it's a bit warmer in here so heat up the stove so within five minutes and then coming out the sea they're in the pot gonna be cooked we're gonna eat them nice so let's look inside look at that roll open so that means they're ready no they smell lovely it's the smell of the sea at eight o'clock in the morning it's a mighty sight right should we have a go it tastes good which is really good yeah saltiness to it yeah and a firm taste it's plump it's delicious and too little [Music] a little taste of the sea they're really really good this is the real thing that is what you call a very special muscle with a belly full of muscles it's time i headed back to land now antwerp is a pretty compact city and fairly easy to get around using the tram i'm going back to the jewish neighborhood i was in yesterday to visit one of the city's most popular bakeries [Music] klein blatt has been baking bread in antwerp since the 1920s it's at the heart of the jewish community with third generation baker henry at the helm hello henry hi this bakery is unlike the ones i grew up with it adheres strictly to jewish law and a rabbi visits daily to ensure everything is certified kosher what do you do then to make sure that the the rules are followed well it's quite simple the first thing is the products that are used here there's certain items well according to the bible you must not use let's say fat from an animal yeah then i have to crack open every every egg that comes in i've cracked it in millions of eggs okay and we have to check that there's no blood inside why no blood because by us personal bible says a person may not eat blood the second part is that every morning i come in i bless all the those that have been done with her okay that's that with the dough now blessed we can start making the special hollow bread [Music] getting limbered up holla is a jewish platted loaf that's served traditionally on the sabbath it's the centerpiece of the religious shabbat dinner as today's friday head baker adolf has to plat 1500 of these i reckon i can help are you wondering first how he does it [Music] look at the speed [Music] i need to have a go at this yeah right this is hard push enough then you have them longer how can you land this in two seconds that is really difficult to do what the biggest problem is when you're doing this which i hugely respect them for is getting them all the same i could normally do an eight strand plug dead easy too i was a bit of a hindrance but there's some bread just come out the oven tasting i can definitely do just freshly baked yeah it's good it's good bro yeah it's very good bro henry's family have been saving the community for more than 80 years the only time the bakery is had to shut down is during world war ii the germans came and they took the ovens because they weren't made from messing special metal they used to make them tanks so they took everything out that's incredible then after the war when they reopened the bakery many people were without jobs so my grandmother she gave them a job and i hear from people that they had a grandfather working for us and a grandmother working for us it was quite interesting to see the social impact it had during those days but there's one thing that we see that is that people have and the nostalgia of the bakery here i can appreciate the love that they've put into each of their loaves from the rabbi to the bakers it's actually quite touching so i've worked in a lot of bakeries around the world but they've never worked in a bakery that has a heart this bakery has a big heart coming up i'm in biscuit heaven and this one and i show you how to bake my indulgent chocolate layer cake you have the waffle mixture and you have the belgian chocolate on the top i'm discovering the antwerp is rather a hidden gem and i've just found a baker that makes nothing but thousands of handmade biscuits ah hello hello philip de court has been making biscuits for 28 years he's following in the footsteps of this city's biscuit baking tradition about 150 years ago there were more than 20 big factories in the center of antwerp the people of antwerp clearly discerning demanding 30 varieties with their morning coffee what makes a good biscuit to you a good biscuit starts the right sugar because it's the sugar which gives the structure on your cookie i can let you taste the difference please this one is with a a rougher a bigger sugar yeah more like a caster sugar more granulated yeah this is with melt sugar i boil boil them a little bit ah that's bulk sugar this man really knows his biscuit baking you see the different in the structure the big difference for me and that is the melting quality yeah it melts much much quicker with the the one with the caster and this one oh more i'm gonna struggle leaving this shop [Music] this one for midwinter festivals phillip also makes the biggest biscuit i've ever seen i'll break up a little bit of the foot where's the take [Music] that's nice to put in your coffee that is a great bunker the passion that he puts into his biscuits really come through when you actually come to taste it it's all about the freshness and believe me it makes a huge difference to be honest every single one of those biscuits tasted unbelievable [Music] you may have spotted one belgian bait missing from my visit so far well don't worry before i leave antwerp i'm stopping off for belgium waffles tomorrow atomic has invited me to her family's shop and in the city of waffle shops everywhere she is sure of her position i am the best you want to know yes please i'll show you bizarrely they don't call them belgian waffles here that was the name made up to sell them to the americans in the 1960s here they're known as the brussels waffle i thought i'd come here to taste them but tamara has other ideas so every morning we make the butter full fat milk yeah and then you can add 10 eggs please it's an eggs shells and all no thank you i'm adding plain flour vanilla salt and yeast to make the batter you're doing it very well how much you pay you're just learning still but you can eat waffles oh yeah yeah okay i'll get any waffles yeah get paid in waffles and beer wait until you try them you're gonna be happy that you're gonna be painting waffles let's go make waffles okay upstairs all the waffles are made on six gas-fired waffle lines the waffle is really the best waffle because when you put it in the heat is coming immediately into the iron and making the waffle uh crusty on the outside and really soft in the inside you want to try one come on you do in the middle and you turn left you can do it with the oh okay yeah oh no they save around 500 waffles on a busy day that's some going it's not as easy as it looks you know oh no this one is for me and this one is for you i'm making the right pig's ear this one it's okay just leave it a little leave it alone get it back in i'll hide that one this one it's really difficult i think ah there you go i think when you're doing this sort of thing it's about a technique you want to try one i should really shouldn't i yeah you can try yours you like it i think it's probably the best waffle i've ever had in my life it's so light these are little clouds but with the cream as well blended together sorry i've got to get back to my waffles it looks amazing thank you you're turning around what's happened there you were too slow to turn it was already worth a men can't do two things at the same time i'm nearly at the end of my time here in antwerp and before i leave i want to make something that reminds me of the city so i've decided to create my own dessert using summer tomorrow's waffle batter mixture i'm going to show you how to make my indulgent chocolate layer cake [Music] so to start with i need the waffle mixture can i take some of this waffle mixture thank you this is very similar to a pancake batter but there's yeast in here for extra rice so i'm going to add a little bit of sugar to this a little bit of sugar to this i'll also in one of them i'm going to add some cocoa powder straight in this is where your chocolate layers come from this is an eight inch tin all i've done is put a little bit of greaseproof down the bottom and i'm gonna put a layer of batter in here so take one scoop of the mixture pour it in take that down to the side then stick your tin under the grill for about a minute [Music] happy with that so the first layer's in you've got that browning on the top which just indicates that this mix is actually cooked already the next layer will be a chocolate one again this will give you a great distinction between the white and the chocolate the white and chocolate we're going to do 10 layers five of each swirl the mixture evenly around the tin then it's under the grill again [Music] lovely second layer of chocolate you can see that it's cooked see that it's cracked around the side okay so that is the chocolate keep going like this building up your alternating layers until you're near the top of your tin then let your layer cake cool now i've done the last one so i'm just going to release the cake which it now is and you can see all those beautiful layers azam in antwerp a cake can't have enough belgian chocolate this is chocolate this is basically ganache too it's equal amount of chocolate to cream you want a pouring consistency not too thick because what we're gonna do now is basically pour it over the top of the cake carefully cover all the cake with chocolate making sure it's nice and smooth then delicately pipe lines of melted white chocolate on top let's get the back of a blade and just draw your blade through it one way and then another and that is the finishing touches to something which actually is a little bit special this is my indulgent chocolate layer cake it's light and the smooth chocolate adds richness what you've got is a celebration of belgium you have the waffle mixture and you have the belgian chocolate on the top look at the layers all the way through [Music] i like it but what does my waffle boss think be good almost as good as my waffle those antwerpians so sure of themselves i can't quite believe i have never explored the sensational baking of this quiet little city before everything i've encountered here in antwerp is so simple but so special you can see the city's wealth and richness reflected in their amazing food i've tried historical bakes and tasted the best mussels ever that is what you call a very special muscle i've met locals that are keeping food traditions alive and seen simple dishes transformed into something quite remarkable that is one of the best stews i've ever had in my life we brush over antwerp thinking oh it's just a little city in belgium it's not it's a foodie capital it's the foodie capital i would say in northern europe [Music]

Channel: Tonic

Views: 1,155,518

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, city bakes paul hollywood, full episodes, season 2, tonic, tonic channel, best of, best of city bakes, city bakes best moments, paul hollywood best moments, city bakes compilation, city bakes paul, paul city bakes, antwerp, antwerp diamonds, belgian chocolate, candy bread, antwerp food, what to eat in antwerp, what to eat in belgium

Id: Y7vM8yM25cc

Length: 46min 34sec (2794 seconds)

Published: Sat Aug 29 2020