Our Patisserie Week Star Baker is a dab hand at baking! We caught up with Dan to get the low down on week six in the Shed.
Scientist and social influencer, Dan Pasquali has been creating some amazing bakes during his time in the Shed.
He paticularly shined in Patisserie Week, where his cream horns were flaky and delicious and his apple, date and Dulce de Leche tart won the judges over completely.
Here, Dan opens up about how it felt to earn the Star Baker title as well as his best advice for pastry success.
How did it feel to get the star baker title?
"I was so excited! I felt like a kid at Christmas. I just wanted to jump and do my happy, silly dance!"
Are you usually confident using pastry within baking?
"Actually, I haven’t baked many pastries in my life. When I have, it was so much fun! I prefer having a basket full of fresh French pastries in front on me instead of making them."
Do you have a tip or advice about pastry you can share?
1. Keep the dough cool so it will behave
"The fat in the dough should be cold, and if it’s too soft, you won’t get the nice lamination and the delicious texture. My kitchen, hands and work bench are always pretty cold."
2. Hands off
"When I make pastry, from shortcrust to puff pastry, I don’t want to 'stress' the dough too much, otherwise it will be hard to roll and it could be tough. I don’t like to make my dough too 'naughty'!"
3. Go naked
"I don’t grease the pie or tart tins; the dough is already nice and contains fat, so it won’t stick to the tin. I always handle my dough with care."
Watch The Great Australian Bake Off, Thursdays, 8.30pm EST on LifeStyle or On Demand