Ep 5. Excellent European Sweets

Unique Sweets season 5 episode 5, titled "Excellent European Sweets," is a delicious journey through Europe's best and most unique sweet treats. Hosted by Pastry Chef Zac Young, this episode brings viewers on an irresistible adventure to sample the most extraordinary sweets from across the continent.

First stop of the show is at New York's the Good Batch, where Chef Anna Gordon whips up a batch of mouth-watering Dutch Stroopwafels. This delightful breakfast treat, which consists of thin waffles filled with caramel-like syrup, is a favorite among locals and tourists alike. Anna shares the secrets of how to achieve the perfect texture and flavor in this classic Dutch pastry, making viewers crave for more.

Next, viewers are transported to Austin, Texas, where they visit Good Flow Honey & Juice. This cozy juice bar is known for its signature French-style Beignets which, according to Chef Tim Cole, are made with a unique strawberry ricotta filling that perfectly complements the fluffy pastry. Chef Cole also shares his secret for making a dough that's both crispy and light, and viewers can't help but drool over the footage of the beignets being freshly fried to perfection.

Moving on to Brooklyn, New York, viewers are introduced to Chef Nadine Kerstan of Bien Cuit bakery. Nadine shares her passion for traditional European bread-making techniques, which she uses to create her delicate and buttery Kouign Amann, a Breton pastry that's similar to a croissant but with a rich caramel flavor. Nadine's version of this classic pastry is made with a hint of sea salt, and viewers witness every step of how this delicate pastry is carefully crafted.

Onward to Maryland, where Chef Rabii Saber of La Patisserie Poupon gives us a glimpse inside his authentic French bakery. Chef Saber puts a new spin on the classic macaron, by creating an airy and fluffy raspberry mousse filling encased within a delicate French macaron shell. Chef Saber walks viewers through the process of creating the light and fluffy mousse filling, a process that requires precision and skill to achieve the perfect balance of sweetness and tartness.

The final destination of the show is in Wales, where viewers are introduced to a traditional Welsh dessert known as a Bara Brith. This fruity, spicy bread is made with dried fruit soaked overnight in tea, then baked with a soft and crusty exterior. Chef Cenwen Jones of the Penlan Goch Bakery tells the story of how this sweet treat was traditionally enjoyed in Wales, and how it has come to be a beloved staple of Welsh cuisine.

Throughout this captivating episode of Unique Sweets, viewers are treated to an exciting journey across Europe's most exceptional sweets, tasting all of the unique flavors and tastes that make each individual pastry so special. From classic Dutch Stroopwafels to savory Welsh Bara Brith, "Excellent European Sweets" is a feast for the eyes and the taste buds that's sure to satisfy any sweet tooth.