Heel Holland Bakt Talk #5

Here we go again: every Sunday, we get to watch amateur bakers stumble and flourish during Heel Holland Bakt. From over-the-top signature challenges to the complicated technical challenge: I’m glued to the screen from the very first minute. What exactly goes through my head during an episode like that? I write it all down for you every week.

There’s no escaping it: this week’s theme is savory. It’s never really my favorite episode, since the bakers specialize in sweet baking after all. And I think the person who comes up with the challenges and the judges do too. Let’s just hope it leads to lots of funny situations. We start the signature challenge with six mini burgers.

Over the top

Well, look at that, this is exactly what I was afraid of: a burger with pancetta and cheddar mixed in. Everyone is now going to try very hard with extra tricks, while the best burger is simply made of meat, some garnish and a killer sauce, and that’s it. Oh, and the bun, of course. As long as it isn’t hard. Is Vincent putting furikake in his Vietnamese burger? That’s Japanese, you know.

Yes, do you think so?

Vincent (while pulling a hole in his dough): “It’s beautiful, you can pull a membrane from it.” Robert: “Yes, do you think so?” Keep kneading for a little while longer, Vincent. Cas is my best friend again. He’s simply grinding his own meat with an amazing old-school meat grinder. Not even using an attachment on his KitchenAid, but turning it by hand. And he’s adding extra fat to the meat too. Guys, Cas gets it. By the way, am I the only one who finds it really weird that he’s serving his burgers on a laptop?

Unfair

For the technical challenge, the bakers are making a savory tarte tatin. A little unfair, because that technique is of course the same as with a sweet tarte tatin. But okay, it should be tasty with shallots. Kim’s dough is falling apart because she forgot the water, and her burgers weren’t very good either, with their “dead” buns. I think she’s going home this week; secretly, I’m even hoping for it a little. If you don’t put water in your dough, you really don’t belong on this show. That’s truly baking for beginners. “Technical challenges really aren’t my thing.” Then what exactly is your thing, Kim? I can’t think of it right now.

Huh, a savory croquembouche as the showstopper? I just want whipped cream or custard in my choux, so what are they going to fill them with now? Luncheon meat? Very curious. It also seems as though Kim gets grayer after every challenge. Meanwhile, Cas is making his own puff pastry, even though they only have three hours for the entire tower. Boss.

Chicken curry with caramel

I honestly don’t know what to make of this. Surinamese chicken curry, spicy shrimp: put it on a bun with pepper and pickles, but why put it in a choux pastry? And then you have to hold those choux pastries together with sweet caramel. Chicken curry with caramel? Um, no thanks.

Maroeska is master baker yet again, amazingly. Can’t they just let her win right away? Her tower really was beautiful too. And sure enough, bye-bye Kim. It was getting to be time. Next week’s theme is winter sports, so will we be getting lots of powdered sugar? Can’t wait!