Famous Chefs’ Dishes

Nadiya Hussain

Nadiya Hussain, a renowned British chef and television personality, has captured the hearts of many with her culinary talent and charismatic presence. Born in Luton, England, in 1984, Nadiya's journey to fame began when she won the sixth season of "The Great British Bake Off" in 2015, a turning point that catapulted her into the spotlight.

What sets Nadiya apart is her ability to infuse her creations with a fusion of British and South Asian flavours, reflecting her Bengali roots. Her passion for baking and cooking is evident in her delightful desserts, savoury dishes, and the way she brings diverse cultures together through food.

Beyond her TV career, Nadiya has authored several cookbooks, becoming a bestselling author and an advocate for mental health awareness. Nadiya Hussain is not just a chef but a symbol of diversity, resilience, and the joy of sharing one's culture through the universal language of food.

Nadiya Hussain’s Éclair Roll

Ingredients:

For the choux pastry:

• 200ml water
• 85g unsalted butter, plus extra for greasing
• 1 tbsp caster sugar
• A pinch of salt
• 115g plain flour, sifted
• 3 medium eggs, beaten

For the filling:

• 300ml whipping cream
• 2 tbsp icing sugar
• 1 tsp vanilla bean paste
• 4 tbsp salted caramel

For the ganache:

• 200g dark chocolate
• 100ml double cream
• 100g milk chocolate, shaved

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat the oven to 200 degrees Celsius. Lightly grease a baking tray and line it with baking paper.

2. Pour the water, batter, sugar, and salt into a pan on medium to high heat, and just barely bring it to a boil so the sugar and butter dissolve.

3. Reduce the heat and add the flour, stirring straight away to avoid forming lumps.

4. Remove the pan from the heat and add the eggs, mixing after each one. Keep mixing until the dough forms smoothly.

5. Pour the mixture into the prepared tray and spread into a rectangle shape, roughly 20 x 30cm. Wet your fingers and pat down any peaks, then place it in the oven for 30 minutes.

6. Take the pastry out of the oven and turn it out onto a clean tea towel. Roll up the pastry from the shorter end, rolling up the tea towel inside the pastry too to help. Leave to cool for 20 minutes.

7. To make the filling, whip the cream with the icing sugar and vanilla bean paste until it starts forming soft peaks.

8. For the ganache, chop the dark chocolate and place it into a bowl. Warm the cream in a small pan without letting it boil. Remove from the heat and pour it onto the chocolate. Mix until the chocolate has melted completely.

9. Unroll the pastry and spread the cream all over. Drizzle over the salted caramel.

10. Re-roll the pastry, starting from the shorter end once again, but without the tea towel this time. Place the roll on a serving plate and spread the ganache on top. Sprinkle with shavings of milk chocolate.

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