Sheldon dives into S3E10 - the first of 2 Masterclasses. But first, a little baking! I had a whole lot of extra coconut lying around… it’s a long story… and then remembered I had a loaf over pie crust in the freezer! Coconut cream pie it is. Had a little issue with my crust sagging down the sides of my pie plate… might have been that this crust was maybe the “runt” of my batch fro before so I had to roll it a bit thin. Overall, my count cream seems delightful and I got to use my homemade vanilla! Gonna get some whip cream later today and try this pie. FIVE bakes in this one, all were technical challenges in the season and lots of lessons. Rum Babas - this is a bake that I might try. A leavened dog - like cake and bread had a baby. Some good tips on making dough - don’t add the butter until you’ve let it get started with some milk first or the fat in the butter will stifle the growth.  Paul loves making stuff with his hands… but Mary asks the practical question os “CAN I use a machine?”.  Yes.  Yes you can. We also see Mary’s “eyeballing 3 tablespoons of rum …. That’s more like a cup hahaha. These look delightful and may give me a reason to buy a sprinkler for icing sugar. Next was the dreaded plaited braid loaf. Interesting discussion to start with Paul saying you can use cool water for the bread … and that it will have more flavor! I’ve always heard “warm” so that the yeast will rise faster - which is true - but Paul has added a new thing for me to research.  Paul uses a lot of oil in his work - as opposed to flour. He has a wooden work surface and it gets me all kinds of worried about what I would use as I don’t want to wreck my kitchen. I’ve decided that I need a “portable and sacrificial” work station for these things… Paul talks through kneading in this episode as well, so if you want some tips I highly recommend watching this one. Important to remember to not use a lot of flour when rolling out the strands either as you need these to STICK together! The process of braiding I’m not going to lie seems a little daunting, but man it’s pretty. Treacle tart was next. A British classic, but not something we really make here in the US. Tip #1 was the putting of the heavy baking sheet in the oven to create an even bake (I might use a pizza stone).  Labelling tins with a marker - tip 2. Egg washing lattice before putting on the tart - good idea. And letting the tin do the cutting were all good tips from this section. Bonus: Paul teaches us how to spin sugar… I fear this. Creme caramel is the one I fear the most. Caramel sends fear into me. Key tip - do NOT use a non-stick pan or it will crystalize! Stir a little at first to dissolve then Do NOT stir until it’s boiling and clear. Cleaning the pan after? Put some water in it and boil - boom. Learned about why water baths work so well (even and limited temp), and when a custard is done. When making this, do NOT butter the ramekins before putting in the caramel! Let it set up and then butter the REST of the ramekin. Finally - Hand raised pies. Won’t spend time on a lot of this as it’s very similar to pies from last episode. I do have a couple of ideas on how to prevent some of the failures that the bakers experienced!