{"id":111602,"date":"2016-10-19T19:45:11","date_gmt":"2016-10-19T18:45:11","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=111602"},"modified":"2016-10-19T21:30:46","modified_gmt":"2016-10-19T20:30:46","slug":"paul-hollywood-savarin-with-chantilly-cream-recipe-on-the-great-british-bake-off","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/111602\/paul-hollywood-savarin-with-chantilly-cream-recipe-on-the-great-british-bake-off\/","title":{"rendered":"Paul Hollywood Savarin with Chantilly cream recipe on The Great British Bake Off"},"content":{"rendered":"<p>Paul Hollywood showcased his delicious Savarin with Chantilly cream dessert for today&#8217;s technical challenge on The Great British Bake Off.<\/p>\n<p>The ingredients for the savarin are: 350g plain flour, 50g caster sugar, 10g instant yeast, \u00bd tsp salt, 3 tbsp milk, 6 free-range eggs, 180g unsalted butter, at room temperature, cubed, plus extra for greasing, 1 large orange, finely grated zest and segmented fruit and 1 large unwaxed lemon, finely grated zest only.<\/p>\n<p>For the syrup: 300g caster sugar, 1 large lemon, juice only and 100ml orange liqueur, preferably Grand Marnier.<\/p>\n<p>For the chocolate disc: 100g plain chocolate (70% cocoa solids), finely chopped, 50g white chocolate, melted.<\/p>\n<p>For the caramel chards: 150g caster sugar.<\/p>\n<p>For the Chantilly cream: 300ml double cream, 15g icing sugar and \u00bd tsp vanilla paste.<\/p>\n<p>To decorate: sliced mixed fruit (such as orange, mango, kiwi, strawberries) and pomegranate seeds, blueberries or raspberries.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/10\/savarin.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/10\/savarin.png\" alt=\"\" title=\"savarin\" width=\"550\" height=\"351\" class=\"aligncenter size-full wp-image-111613\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/10\/savarin.png 550w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/10\/savarin-300x191.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/10\/savarin-548x350.png 548w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Paul Hollywood showcased his delicious Savarin with Chantilly cream dessert for today&#8217;s technical challenge on The Great British Bake Off. The ingredients for \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/111602\/paul-hollywood-savarin-with-chantilly-cream-recipe-on-the-great-british-bake-off\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":111613,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[82,166,90],"class_list":["post-111602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-bakeoff","tag-food","tag-paul-hollywood"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2016\/10\/savarin.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/111602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=111602"}],"version-history":[{"count":5,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/111602\/revisions"}],"predecessor-version":[{"id":111609,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/111602\/revisions\/111609"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/111613"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=111602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=111602"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=111602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}