Paul Hollywood's City Bakes Season 1 Episode 9 Munich

In episode 9, Paul Hollywood takes us on a tour of Munich, the capital of Bavaria, to explore the city's most iconic bakes. Known for its rich culture, stunning architecture, and delicious food, Munich has a lot to offer, and Paul is determined to discover its sweetest secrets.

The first stop on Paul's tour is the Viktualienmarkt, Munich's oldest open-air market, where he meets local pastry chef, Annette, who shows him how to make a classic Bavarian dish - the apple strudel. Annette teaches Paul how to prepare the perfect dough and filling for this iconic dessert while sharing the story of its origin and importance in Bavarian cuisine.

Next, Paul visits Dallmayr Delicatessen, a high-end food store that has been serving Munich's elite for over 300 years. Here, he meets pastry chef, Denise, who teaches him how to make a traditional Bavarian buttercream cake called Prinzregententorte. This multi-layered cake is made with chocolate sponge cake, buttercream, and apricot jam and is named after Bavaria's Prince Regent Luitpold.

As he continues his tour, Paul stops at Café Frischhut to try the famous Bavarian doughnut called a "Krapfen" - a sweet and fluffy pastry filled with jam or vanilla cream. Here, Paul chats with the head chef, Caroline, about the history of this popular treat and learns about the café's unique method for deep-frying the doughnuts to achieve the perfect texture.

Moving on, Paul pays a visit to the Schneider Bräuhaus, one of Munich's most famous breweries, to try their signature dessert - the Schneider Weisse cake. This creamy and refreshing cake is made from Schneider Weisse beer, mixed with yogurt, quark, and cream. The pastry chef, Sarah, takes Paul through the steps of making this unusual but delicious dessert.

Finally, Paul visits the Nymphenburg Palace, one of Germany's most stunning and historic landmarks. Here, he makes a royal dessert fit for a king - Bavarian-style cream puffs. These light and airy pastries are filled with a creamy custard and topped with caramel glaze. To perfect this dessert, Paul seeks the help of pastry chef, Barbara, who takes him through the delicate process of making the choux pastry and filling.

Join Paul Hollywood as he indulges in Munich's most delicious and iconic bakes, uncovering the history and culture behind each dessert along the way. Whether you have a sweet tooth or an appreciation for Bavarian culture, this episode is sure to satisfy.