- [Narrator] We are Sorted. A group of mates who have your back when it comes to all things food. From cooking battles to gadget review. - Ben it's not worth it. - [Narrator] And cookbook challenges to a mid-week meal packs app. - [Host] Crack your eggs, bake. - [Narrator] We uncover the tool that will help us all
cook and eat smarter. Join our community where
everything we do starts with you. - Welcome to FridgeCam. Now you may notice that today, Jamie and Barry have been
separated in the kitchen. That's because we've realised, every time they battle it
out, they copy each other. So today, using just
what's in your own head and my guidance, I want
you to think like a chef. Next time we do one of these, we're gonna have a proper expert in to guide you through something. Today you're stuck with me, and I want you to create one napoleon
pastry, a.k.a Mille Feuille. (upbeat music) (grunts) This Mille Feuille or thousand sheets or thousand leaves in French
is a classic dessert composed of three layers of light
as air puff pastry filled with creamy vanilla pastry cream and topped with feathered chocolate icing. I'm not expecting you to know this off the top of your head. I will be guiding you. You just have to keep up. So we want you to think like a chef. You've got limited space so
stay organised, tidy and clean. Use your equipment efficiently. You should have everything you need. Ingredients are weighed out. Attention to detail but
we will require speed and season and taste as you go along. - I'm not good at pastry. (laughs loudly) (upbeat music) - Buckle up. Here we go in three,
two, one, Mille Feuille. First of all, grab your bowl of flour and grate in your cold butter. The flour should be seasoned, of course. Puff pastry can be sweet or savoury. I'm not gonna ask you to
make traditional pastry with the beurrage and detrempe. We're gonna do rough puff. - All right, I have taken my
bowl of flour, I've seasoned it as instructed and then
I've grated in my butter. I was left salt and pepper on my tray so I've seasoned it. (laughs loudly) - Did you put pepper on your puff pastry? - [Ben] So Mike and I had
a conversation yesterday about whether we, if we did
things like leave black pepper, would anybody actually
out it into the dish. (laughs loudly) - Everything you need is in front of you. Season your flour. Great, I did. (laughs loudly) - Rub together and bind with ice water. - Pardon? Can you... repondé. (laughs loudly) - Rough puffs a really simple ratio. 250 flour, plain, 250 butter, some salt and 125 of ice cold water. - Don't forget the pepper Ebbers. That's gonna make all the difference. - I swear there's a tip by
keeping your hands really cold. So I'm using the knife
to get it together first to avoid the butter melting too much. - [Ben] Roll your dough out
on a lightly floured bowl. - Oh, crikey. Okay. I'm behind already. Okay. Let's add it bit by bit at a time. - Ebbers moved on
to the next instruction before I've done the last
one so I panic-poured all of the ice water into the bowl. - Roll or press it out onto a floured surface,
give it a book fold, rotate through 90 degrees and book fold again. - What? I'm not familiar with
baking, let alone books, Ben. - [Ben] A book fold's a really easy way if you're getting these layers in quick. They've both gone thirds
on their book folds which is A okay. You can fold both ends into the middle and then fold in half like a book. - Fold it, fold, I've got the last. Ben, can you repeat one more time? Sorry. - [Ben] Lightly floured surface. - Yeah.
- Book fold. - Yeah. - [Ben] Wrap and put it in the fridge. - Can I just point out, that's the fourth time
Barry's had that instruction. - [Ben] Next, we're gonna move on to creme patissiere or
creme pat, pastry cream. - Sure. - [Ben] Warm your milk in a
pan trying not to scald it. Prepare the custard
base in a bowl flavoured with vanilla and with
the flours for structure. - Ebbers, could you
repeat that last question? - You need to listen more, - I know, I know.
- because Jamie's memory is better than yours.
- I have to take it in twice otherwise I don't listen to myself. - Hear it, say "Oui
chef," clock it, move on. - Now custard, is that just egg yolk? Just egg yolks? Just egg yolks. - [Barry] Flours are going in. - So we're not looking for creme anglaise which you can pour. We want creme patissiere
which is, has structure to it and body. (laughs loudly) - I don't know what I'm doing. This is cornflour. I'm gonna put it into my eggs. It's all about the confidence, right? (upbeat music) I instantly regret what I've done. (laughs loudly) - [Ben] Whisk the milk into the base then return to the pan
and cook out as you stir. Pass and chill. Baz, no peeking. You nearly looked there.
- I nearly peeked. I nearly peeked.
- You we're unsure, you nearly looked. - I've got my cornflour and flour in this mix in the bowl. I'm pouring in my scalding hot milk. I am not confident. This does not feel like
familiar territory. - [Ben] Why is it not
familiar territory Baz, because you've made custard before? - Not like this. - [Ben] No, not like that. (laughs loudly) - You said pour the milk in. Go on, can you repeat please? - [Bne] Prepare your custard
base in a bowl flavoured with vanilla and with
the flours for structure. - It's measured out? Oh, (beep). - No, the vanilla wasn't measured out. - Oh no!
- What? I thought everything was
measured out Ebbers? - I said season and taste as you go. Salt and vanilla to your preference. - Has yours got a kick because
mine definitely has now. - I'm gonna put pepper in
mine just to balance it out. (laughs loudly) - So I think what's
really interesting here is without being able to
copy each other, you have to rely on what you do know
and you both do know this. It's just recalling which bits. What are the main ingredients
in custard, Baz? - Egg, it needs eggs. - [Ben] And where did
the eggs go in Baz? - You haven't said eggs. You didn't say eggs. - [Ben] Prepare your custard base. - Oh. What am I making? Interesting. Oh no. - Oh, how the tables have
turned in the copying debate. - [Ben] How sweet's custard? - Really sweet.
- Yeah. - Oh no. Oh no. This might be savable. - [Ben] All you've done
is just add an extra step but actually, I think you're gonna end up with something that will work. - Why can I smell toast Baz, What are you cooking? - I'm not cooking anything. - Oh no, maybe it's me. Oh no. I turn my heat up quite high, and I was amazed that
I got something right, and in that minute of going
"Oh my god, I got it right." I got it really wrong and now
I might have scrambled egg. - Return to the pan,
cook out, pass and chill. - Into a bowl, cling film on
top, stop it getting a skin. - Come on Ebbers, next step. - Roll out your chilled dough. Give it a book fold, give it a 90 degree turn, roll it out,
book fold, wrap it, chill it. - Oui chef. - He is little, isn't he? (laughs loudly) - I've actually realised
that I need Barry far less than he thinks I do. - He needs me. - You're both nailing
homemade rough puff pastry. Take yourself a 20 minute break. (upbeat music) While your dough is resting, unlike a professional kitchen,
you had time to sit down. We're back in. Roll your dough, cut six 10
by five centimetre rectangles and tray up. - So many numbers. Barry's not gonna know what to do. This is great. - [Barry] Six 10 by five triangles. - [Ben] Interesting to
see thought processed here on how you do it and how quickly you work because every moment
that butter is melting. - [Barry] Can you go again
with the numbers please, Ben? (sighs) (laughs loudly) - So my thought process was the bit that I'm not very good at, is consistency so I want to try to be
as consistent as possible in my shapes and sizes. - [Ben] Very impressive, Baz. - Maths might not be my strong suit but presentation definitely isn't his, so I might have an advantage here. - I have nothing to disagree with there. (laughs loudly) - There will naturally be a few scraps. Keep them flat, we can
bake them as they are and they are perfect to just put on top of like a fish pie mix for dinner. In fact, yours will be ideal, Jamie with salt and pepper in it. - Yeah, mate. Always thinking ahead. - I was so focused on cutting them out and not screwing the maths
out, I wasn't listening to any of the steps. - Baz, just listen to the
step for the first time. - I know, I know. I've got a bloody brain like a sieve. - [Ben] Then chill. - Just chill, cool. - Make a batch of creme diplomat by loosening your creme
pat with Chantilly cream and loading it into a piping bag, and you are so focused
and listening that time. So focused.
- Hey, I was looking, doesn't mean I was listening. Chantilly, is that all you're giving us? - I know what Chantilly Lace is because it's a banger
but I'm not sure I know what Chantilly cream is. So that's got to go to here. - [Barry] Oh, that is... that is... That is solid. Loosened with your cream, and there's some vanilla stuff here so we'll put some vanilla
stuff in it as well. You putting vanilla in, Jamie? - Oi, not allowed to look. You're not allowed to
talk and help each other that way either. (upbeat music) - Oh, it's not gonna hold itself, not too much. - [Ben] I mean, what's
Chantilly cream, Barry? - Hell. Holy hell. (beep) - The penny has dropped for Barry on the definition of Chantilly cream. - This might give it away. - For those of you at
home, Chantilly cream is lightly whipped cream,
sweetened, with a hint of vanilla. - I poured cream into my creme pat. This is now my cream pat. So I'm now lightly whipping my cream and I'm going to fold
that into the cream pat that I now have. - [Ben] Melt your chocolate, - Oh hell.
- and create a confectioners icing. - Was there an instruction
to chill what we've just made? - Jamie, you heard it once. Deal with it.
(laughs loudly) - No. - [Ben] Jamie, there wasn't but as a chef, how might you think? (upbeat music) - Ben, I'm ready for
the next step, I think. - [Ben] I've already given it to you. - [Barry] Oh, confectioner icing. - Confectioners love sweet stuff so I'm gonna add icing sugar
into my melted chocolate. (upbeat music) - I on the other hand
have just made icing sugar with a bit of vanilla in
it and chocolate sauce. (laughs loudly) - My god, this looks amazing, Baz. (laughs loudly) - On thing to remember is that chocolate and water rarely like each other. - [Jamie] I'm sure that'll be great. - Preheat your oven, dock your
pastry and bake 'til golden. - I preheated the oven as soon
as I got into the kitchen. I think this is docking. - I'm not too familiar with the term but I believe, one of the definitions is to prick your pastry so that
it stops it rising too much. Ben, do you mind putting this
in the other oven for me? - [Ben] What temperature and how long? - 190, not very long. Probably like, I don't know, 20 minutes? You know when you're making an Ikea kit and you find a few bits and pieces at the end, you go "They
didn't tell me to use that." And you realise it was quite
integral to the entire thing. I don't know why I've still
got spare one of these. - So my pastry's had
15 minutes in the oven. I just wanna check it
because when I put it into the oven, it had lid on
it which stops it from rising but I don't know whether that
needs to stay on all the time or whether it needs to be on there at all. Oh wow, look at that. - Ben, do you mind getting
mine in the oven please? - Whoa, these look great. - Please be done, please
be done, please be done, please be done, please be done, please be done. Okay. - As puff pastry goes
Baz, that has puffed. - Oh have they? Is that where you're off to, mate? - That's bang on. - Once they're cooled, all
that's left to do is construct. Okay, only one instruction left. Please construct one
Mille Feuille complete with feathered icing and you
have five minutes to do it. - It's actually quite delicious. Cream layer. So at this stage, I'm
just having to go on feel rather than any sort of expertise. I have constructed what I
believe to be the right way of making a Mille Feuille
but I have absolutely no idea and now comes my confectioners icing which is gonna go on the
top and get feathered. - [Ben] It all comes to presentation now. - [Barry] This hasn't
worked out as I expected but I have to embrace it. - [Ben] Very nice, Barry. - [Barry] Thank you, thank you chef. (suspense music) Oh my god. - [Jamie] Timber! (laughs loudly) - Last 10 seconds, nine
seconds, eight, seven, six-- - Oh my god. - Five, four, three, two, one. Step away from the Mille Feuille. Well done boys. - It'll be what it'll be. - Plan A didn't work and
plan B isn't much better. (laughs loudly) (upbeat music) - Before any reveals, can I just say, you both thought like a chef on many occasions during the last couple of hours. - Maybe the challenge
wasn't hard enough, Ben. - This is--
- Mate, come on. - This is what you're aiming for. - Oh, that's really good at this. - I should also say, still not perfect but that's what we're looking for. - Oh dear.
(laughs loudly) - On the count of three,
can yo both reveal yours? Three, two, one. (laughs loudly) - Why have you only
got two massive layers? - Well mine felt like two
profiteroles stacked on top of each other. - Have you done a skewer
or your thumb draw that? (laughs loudly) Never easy to eat but
they should be delicious, and I think even mine could've had a little bit more structure
in that creme diplomat. - Pretty damn perfect in my eyes. That's creamy, rich, buttery, sweet. No, there's nothing to hate about that. That is brilliant. - I don't know much about
Mille Feuille, obviously, but I like that. My Ebbers fork, my Spaff fork. - [Ben] All right. It's how it cuts I'm interested in. - Oh, like a dream. Scary, scary dream. (laughs loudly) - [Barry] You see the layers
like they're kind of here. - [Ben] It is flaky. The pastry is more buttery but I think that's because it's not
quite cooked through. - A bit more caky. - Yep. You're missing the glaze on top but you're still getting
butter, vanilla and cream which is always gonna be delicious. The pastry could've
done with a bit longer. - Looking at it, my pastry
was not rolled thin enough. I didn't cook it for long enough and I obviously didn't
know what to do on the top. - And if I'm being honest, I think you've got one too many layers there. - Right. Well that's just because
you can't count to three. Do you know what, that pepper just provides
a really nice warmth. - You can see a few flecks, can't you? - You're lucky I didn't bite
into a bit of cracked pepper because that would've
changed the experience. - No mate, what it is is depth. - Would you like a semi Mille Feuille? (laughs loudly) - What I like about your puff pastry is that it's puffed and
you can see the layers and that is a good thing. Your icing chocolate feathering,
you had the right idea. I think your creme pat to
pastry ratio isn't quite right even though you haven't got enough pastry. - Except for like a croissant base. - I know.
- Flavour-wise, that is excellent because the
puff pastry's really light and you've got the buttery creamy vanilla and the feathering. That is delicious. - I really like that. - I'm a bit divided here. In terms of thinking like
a chef, I think you thought like a chef more. In terms of end results,
I think I prefer Barry's. My winner today is Barry. (upbeat music) You're a layer short and
you're a bit more messy in the kitchen, - Okay.
- but it taste great, and you know which to
improve the next time. - Whatever, I wasn't that
bothered by it, you know. - I'm gutted by that. - Losing is one thing but
losing to that is quite bad. (laughs loudly) - Also, losing on flavour
is something I really hate. - I think it's fair to
say, we've probably all got little things we can improve on. So it's over to you guys. Which did you think was
best and comment down below which expert chef would you love to see on the show teaching us a thing or two. - [Narrator] We've also
built the Sorted Club where you can get tonnes of foodie inspo using the packs
mid-week meal app, discover and share restaurant recommendations using the eat app, listen and contribute to our Feast Your Ears podcast, and send us ideas for the
new cookbooks you will see throughout the year. Check it all out by
heading to sorted.club. (upbeat music) And now our blooper. - I hear you've got a problem, Baz? - I've got many issues, mate. - Mommy, why didn't you make
me take extra maths classes? - Should I? No, I won't.
So that's how you pronounce her name. I've been pronouncing it wrong in my head this entire time.
SortedFood! Great food channel if you're into that kind of stuff!