Bash vs. Blanchard: Something on a Stick

Bash vs. Blanchard

This week dynamic Dormy duo, Kathyrn Bash and Matthieu Blanchard, are back with another head (Chef) to head (Chef) challenge, making your tastebuds tingle and mouths water with their delicious recipes.

For this challenge they’re celebrating Something on a Stick Day with bite sized balls of bliss. Bash has opted for luscious lemon cake pops, dipped in wonderful white chocolate and decorated with sprinkles of goodness, whereas Matt has gone for a savoury salute with his perfect Parmesan mac and cheese pops served with a tasty truffle mayo.

But who will be Top of the Pops? Head over to our Instagram (@DormyHouse) to cast your vote.


Bash’s Lemon and White Chocolate Cake Pops

For this week’s challenge Bash will be showing you how to make her luscious lemon cake pops, coated in delicious white chocolate with a beautiful citrus centre of lemon curd.

These bite sized bakes are the zest of the zest but will it be enough to beat Blanchard? Remember to head over to our Instagram to get involved with voting.

Creating your cake…

  • Firstly, cream together your butter, sugar and lemon zest.
  • Next beat in your eggs.
  • Then gradually fold in your flour.
  • Place your mixture in a lined cake tin and bake for around 30 minutes on 150 degrees.
  • Make sure your cake is cooked all the way through before removing from the oven. 
  • Then leave to cool before moulding them into your cake pops. 

When life gives you lemons…make curd. 

  • Firstly melt your butter, sugar, lemon juice and zest in a large pan.
  • Next add your eggs and whisk.
  • Then cook out your mixture on a low heat until it becomes thick and you can coat the back of a spoon, just like you’re making a custard.
  • Finally pour your lemon curd into a tub and cool in the fridge until it’s set and ready to use.
  • Crumble up your sponge cake into a large mixing bowl.
  • Then add a couple of spoonfuls of your lemon curd to bind the cake together.
  • Bash makes more curd than needed, as it also makes the perfect lemon meringue pie. However, to save time you can always use shop brought curd (we promise we won’t tell!)
  • Then ball up your mixture and leave in the fridge to chill for at least an hour.
  • Once cool, it’s time to pop your beautiful balls of cake onto your sticks!
  • Next melt your white chocolate and allow to cool (only slightly!)
  • Then it’s time to dip your cake into the white chocolate, make sure you get a real nice, even covering. Bash recommends using a cup as it is deeper to cover the whole cake.
  • Then it’s time for the fun bit, decorating your pops. You can add whatever you like, from sprinkles to freeze-dried fruit, the more the tastier we think!
  • Once you have added all your sprinkles and sparkles, pop then back in the fridge to let the chocolate set. Then it’s time to tuck in, enjoy!

Mathieu’s Mac and Cheese Pops with Truffle Mayo

For this week’s head to head Matt has opted to go with a savoury salute to Something on a Stick Day with his dreamy and oh-so cheesy Parmesan mac and cheese pops.

Lightly dusted with golden brown breadcrumbs and served with a delicious dollop of homemade truffle mayo, this pop is full of fantastic flavour.

But will it be enough to challenge Bash’s sweet treats? Only one way to find out, head over to our Instagram to vote for your fave pop-star!

For your terrific truffle mayo, you will need:

  • 1 egg yolk
  • 25g Dijon mustard
  • 250ml oil
  • 10ml vinegar
  • 25ml truffle oil
  • 1 pinch salt
  • 1 pinch cayenne pepper

To make your mayo you will need to:

  •  Whisk your egg yolk, Dijon mustard, vinegar, salt and cayenne pepper together in a bowl.
  • Then slowly pour your 250ml oil into the mixture and whisk until combined.
  • Add your truffle oil at the very end to add flavour to the mayonnaise.

To make your Parmesan sauce you will need:

  • 50g butter
  • 50g flour
  • 350ml milk
  • 150g grated Parmesan
  • 1 pinch garlic powder
  • 1 pinch onion powder

To make your perfect Parmesan sauce here is what you have to do:

  • In a pan melt your butter and add your flour, garlic powder and onion powder to make a roux.
  • Slowly add your milk while boiling the mix until it becomes a nice and smooth béchamel.
  •  Remove from the heat, and add your cheese. Keep mixing until all your cheese has melted into the mixture.
  • Then voila your sauce is ready to use! 

For your brilliantly braised shallots, you will need:

  • 3 shallots dice thinly
  • 20g butter
  • 80ml white wine

For sensational shallots you will need to: 

  • Slowly cook the diced shallots in butter until translucent.
  • Then add your white wine and reduce until nearly dry.

Popping it all together…

  • Cook your macaroni in boiling water.
  • When cooked, drain and add your shallots and Parmesan sauce and stir.
  • Once mixed and seasoned, put it in the fridge to cool before creating your balls.
  •  Once your mixture has cooled, round your macaroni and cheese into small balls, roughly weighing 20g.
  • Then roll your balls into your flour, followed by your egg and then finally into your breadcrumbs.
  • Once covered, pop your ball of goodness onto your stick.
  • Deep fry your macaroni and cheese balls at 160 degrees for 3 minutes each.
  • Then viola, they’re ready to serve with your truffle mayo.



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