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保罗的城市烘焙课
In New York, Paul finds doughnuts with fresh, innovative flavors and learns a new, simple way to bake bread at home.
Paul Hollywood visits Paris for the first time and sees croissants and baguettes baked in their origin city. He also turns the classic eclair into a 'Choux Eiffel Tower' to create a stunning special occasion bake.
At London's historic Cliveden House Hotel, Paul recreates his idea of heavenly baked perfection, the Classic Afternoon Tea. His spread includes feather-light scones and beautiful miniature cakes.
Paul Hollywood braves sub-zero temps in St. Petersburg to sample layered Honey Cake and Russian pies with intricate pastry patterns over sweet and savory fillings.
In Naples, Italy, Paul discovers the Neapolitan rum baba and the multi-layered sfogliatelle filled with fruit and cream. Later he bakes a classic dark chocolate Caprese Cake.
Paul Hollywood makes his way to Copenhagen, Denmark, and learns to make Kranskake, a traditional tower of almond cookies, from a well-known local baker.
Paul meets up with his friend and Madrid native Omar to explore all the best places to eat in the city, including a bakery that supplies traditional cream-filled choux pastry to the Spanish Royal Family.
Paul Hollywood is in Warsaw, Poland, discovering an impressive cafe scene and putting his own spin on the Polish babka, a sponge cake flavored with citrus, honey and coconut.
In seaside Miami, Paul creates his own version of the classic Florida key lime pie using a delicious but deceptively simple recipe.
Paul Hollywood is in Munich, Germany, where he learns the secret of its famous pretzels, tries the multi-layered baumkuchen and makes a delicious beer hall favorite, a Dampfnudel dessert.
Paul looks back at his incredible journey into the baking heritage of some of the world's most famous cities.
Paul looks back over his incredible journey into the baking of the world's cities and the people he has met.
Paul looks back over his incredible journey into the baking of the world's cities and the people he has met.
