Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,000 --> 00:00:04,576
- Semi.
- Finals.
- Drama.
- Jeopardy.
- Excitement!
- Tension.
- Bakers!
2
00:00:04,576 --> 00:00:06,662
- Passion!
- Are.
- We.
- Going.
- To.
- Do.
3
00:00:06,662 --> 00:00:08,544
- This.
- Whole.
- Link.
- Like.
- This?
4
00:00:08,544 --> 00:00:09,975
- Yes.
- Good.
5
00:00:09,975 --> 00:00:12,022
- Welcome.
- To.
- The.
- Great.
- British.
- Bake.
- Off.
6
00:00:12,022 --> 00:00:13,249
Last time...
7
00:00:13,249 --> 00:00:17,667
- Oh, what?
- ..Bake Off turned back the clock to Tudor Week.
8
00:00:17,667 --> 00:00:20,654
Looks really healthy, doesn't it? Lovely lot of fat.
9
00:00:20,654 --> 00:00:23,313
- There was even a spot of jousting.
- The...um...
10
00:00:23,313 --> 00:00:24,867
Ahem...jousting pole...
11
00:00:24,867 --> 00:00:27,117
Really that should have gone on the hand(!)
12
00:00:27,117 --> 00:00:29,573
After getting lost in a marzipan maze...
13
00:00:29,573 --> 00:00:30,881
The cake feels quite doughy.
14
00:00:30,881 --> 00:00:33,991
..it was Benjamina who became the eighth baker to leave the tent...
15
00:00:33,991 --> 00:00:35,504
It's so much fun being in there,
16
00:00:35,504 --> 00:00:37,754
and it's so much fun baking with everyone.
17
00:00:37,754 --> 00:00:41,150
..and Candice was awarded Star Baker for the third time.
18
00:00:41,150 --> 00:00:42,214
BIRDSONG
19
00:00:42,214 --> 00:00:45,487
Now, it's the semifinal and only four bakers remain.
20
00:00:45,487 --> 00:00:47,247
We can do this, guys.
21
00:00:47,247 --> 00:00:48,678
We can really do this.
22
00:00:48,678 --> 00:00:51,338
We're so close, and to go home today would be
23
00:00:51,338 --> 00:00:53,506
really, really disappointing.
24
00:00:53,506 --> 00:00:56,165
You're nervous that any small thing that goes wrong
25
00:00:56,165 --> 00:00:57,924
could be your last day in the tent.
26
00:00:57,924 --> 00:01:02,301
It's scary, yeah - it's the last one that someone goes home...
27
00:01:02,301 --> 00:01:04,511
Because the next time, someone will be the winner.
28
00:01:04,511 --> 00:01:08,643
I had a dream I made it to the final and I baked in a dress.
29
00:01:08,643 --> 00:01:10,974
So, if I make it to the final this week,
30
00:01:10,974 --> 00:01:13,388
then it looks like I'm going to have to be baking in a dress!
31
00:01:13,388 --> 00:01:15,843
Just three patisserie challenges...
32
00:01:15,843 --> 00:01:17,930
- Bake, bake, bake!
- It's just not cooking!
33
00:01:17,930 --> 00:01:21,283
'..stand between THEM...' Selasi, are you scared for the first time?
34
00:01:21,283 --> 00:01:24,434
- Yeah...
- '..and a place in the final.'
35
00:01:24,434 --> 00:01:26,685
- The more we say it to ourselves, Jane...
- It will be...
36
00:01:26,685 --> 00:01:28,771
BOTH: ..absolutely fine.
37
00:01:48,040 --> 00:01:50,699
IN FRENCH:
38
00:02:04,690 --> 00:02:07,554
The Signature Bake awaits.
39
00:02:07,554 --> 00:02:08,905
Good luck, everybody.
40
00:02:10,581 --> 00:02:11,932
- ANDREW:
- (Good luck!)
41
00:02:17,250 --> 00:02:20,809
Bonjour, boulangers et boulangeres.
42
00:02:20,809 --> 00:02:23,265
Welcome to your semifinal.
43
00:02:23,265 --> 00:02:26,047
Huge congratulations for getting this far,
44
00:02:26,047 --> 00:02:28,500
but listen up - to get a place in the final,
45
00:02:28,500 --> 00:02:32,427
today you're going to have to embrace your French side.
46
00:02:32,427 --> 00:02:35,618
Paul and Mary would love you to make
47
00:02:35,618 --> 00:02:38,769
24 savoury Palmiers.
48
00:02:38,769 --> 00:02:42,287
So, we'd like you to make two different styles and flavours,
49
00:02:42,287 --> 00:02:44,006
so that's 12 of each,
50
00:02:44,006 --> 00:02:46,255
and we'd like FULL puff pastry.
51
00:02:46,255 --> 00:02:47,483
None of your rough-puff
52
00:02:47,483 --> 00:02:50,224
or your "ever so tough-puff" or "I've made it in the buff-puff".
53
00:02:50,224 --> 00:02:53,129
Now, bakers, you've got three hours - trois heures -
54
00:02:53,129 --> 00:02:55,951
- on your marks...
- Get set and... BOTH:
- Bake!
55
00:03:00,615 --> 00:03:02,170
Semifinal.
56
00:03:03,520 --> 00:03:05,853
It's just so empty in here.
57
00:03:05,853 --> 00:03:08,839
I don't think I've been quite as nervous as this, actually.
58
00:03:08,839 --> 00:03:10,188
I feel a bit queasy!
59
00:03:11,334 --> 00:03:13,422
I've never made Palmiers before,
60
00:03:13,422 --> 00:03:15,998
but it should be all right.
61
00:03:15,998 --> 00:03:19,312
A perfect Palmier, you should be able to see the layers of the
62
00:03:19,312 --> 00:03:21,480
puff pastry all the way through.
63
00:03:21,480 --> 00:03:22,872
Palmier tends to be quite flat.
64
00:03:22,872 --> 00:03:27,659
If it's too thick, then it becomes something else. It becomes a pastry.
65
00:03:27,659 --> 00:03:31,708
The skill is how they incorporate the flavour.
66
00:03:31,708 --> 00:03:33,958
No good putting great bulky things in the pastry,
67
00:03:33,958 --> 00:03:35,389
it'll ruin the layers.
68
00:03:35,389 --> 00:03:37,763
Whatever flavours you're going to add, add little,
69
00:03:37,763 --> 00:03:39,235
but it's got to pack a punch.
70
00:03:39,235 --> 00:03:41,323
The final is just down the road now,
71
00:03:41,323 --> 00:03:43,573
this is the time you've got to smash it.
72
00:03:43,573 --> 00:03:46,681
I do enjoy making pastry. It's just sometimes
73
00:03:46,681 --> 00:03:49,832
things in the tent go differently to how you expect.
74
00:03:49,832 --> 00:03:53,759
The key to Palmiers is a successful puff pastry, which first
75
00:03:53,759 --> 00:03:58,055
requires the bakers to create pliable dough from flour and water.
76
00:03:58,055 --> 00:04:02,556
I've used a mix of strong flour and ordinary plain flour.
77
00:04:02,556 --> 00:04:04,313
The strong plain flour,
78
00:04:04,313 --> 00:04:07,955
you've got more gluten in, so it gives you more flexibility.
79
00:04:07,955 --> 00:04:12,129
Paul I think uses all strong plain flour, I think, in his recipe.
80
00:04:13,233 --> 00:04:16,874
So I've kind of...hedged my bets and gone somewhere down the middle.
81
00:04:16,874 --> 00:04:19,328
I've just used plain flour, yeah?
82
00:04:19,328 --> 00:04:21,619
I'm just doing what I do at home!
83
00:04:21,619 --> 00:04:25,301
I'm just trying to work this to a nice smooth consistency,
84
00:04:25,301 --> 00:04:27,061
before bashing out my butter,
85
00:04:27,061 --> 00:04:29,925
which will then hopefully create the layers.
86
00:04:29,925 --> 00:04:32,501
- Morning, Candice.
- Good morning!
- Hello!
87
00:04:32,501 --> 00:04:36,879
- So, are you using strong flour?
- I'm using half strong, half plain flour.
88
00:04:36,879 --> 00:04:39,825
- Come on, is she...
- He's being very quiet, which always worries me.
89
00:04:39,825 --> 00:04:42,279
Here's the expert, come on - tell us. Is it a good idea?
90
00:04:42,279 --> 00:04:43,916
- Old perma-tan.
- I'll tell you later.
91
00:04:45,062 --> 00:04:47,435
For her two savoury flavours,
92
00:04:47,435 --> 00:04:50,830
last week's Star Baker Candice is combining garlic mushrooms
93
00:04:50,830 --> 00:04:54,102
with sweet cured bacon to fill heart-shaped Palmiers,
94
00:04:54,102 --> 00:04:56,067
and caramelised red onion chutney
95
00:04:56,067 --> 00:04:59,217
with walnuts and blue cheese for her second.
96
00:04:59,217 --> 00:05:01,385
You've got a lot of things going on inside the Palmier.
97
00:05:01,385 --> 00:05:02,817
Are you blitzing it or chopping it?
98
00:05:02,817 --> 00:05:05,844
Not blitzing it, just cutting all the ingredients up quite small.
99
00:05:05,844 --> 00:05:08,053
It just gives it a little bit of bite.
100
00:05:08,053 --> 00:05:10,957
- How thick are these going to be?
- Just over half an inch thick.
101
00:05:10,957 --> 00:05:13,209
- Quite thick, then.
- They've worked at home,
102
00:05:13,209 --> 00:05:16,276
so I'm getting a nice crisp and nice layers.
103
00:05:16,276 --> 00:05:18,935
- No-one wants soggy Palmiers.
- NO-ONE wants soggy Palmiers.
104
00:05:18,935 --> 00:05:22,618
- No!
- Look forward to it, then, Candice.
- Thank you very much.
105
00:05:24,091 --> 00:05:27,650
I'm not worried, actually. They've been all right at home.
106
00:05:27,650 --> 00:05:30,309
I think Candice and Jane are the ones to beat this week.
107
00:05:30,309 --> 00:05:32,599
I don't know if Selasi feels the same.
108
00:05:32,599 --> 00:05:34,278
The girls have been really, really,
109
00:05:34,278 --> 00:05:36,609
really, really, really, really, really, really strong.
110
00:05:38,614 --> 00:05:41,028
- Morning, Jane.
- Good morning.
111
00:05:41,028 --> 00:05:43,809
- What've you got? Is this the dough before the butter's gone in?
- Yes.
112
00:05:43,809 --> 00:05:46,836
I'm doing one with a sort of flower shape...
113
00:05:46,836 --> 00:05:50,601
So it's got a fold like that and then a fold like that, and then
114
00:05:50,601 --> 00:05:54,569
that's got pesto in it and that's got sun-dried tomato paste in.
115
00:05:54,569 --> 00:05:58,088
- A sort of puffy hand?
- Sort of a puffy flower, I like to think!
116
00:05:59,275 --> 00:06:03,324
To go with her pesto and sun-dried tomato flower-shaped Palmier,
117
00:06:03,324 --> 00:06:06,843
garden designer Jane is also making elephant ear-shaped Palmiers
118
00:06:06,843 --> 00:06:08,601
filled with black olive tapenade,
119
00:06:08,601 --> 00:06:11,137
with goat's cheese and Parma ham.
120
00:06:11,137 --> 00:06:13,593
The last batch I made this week
121
00:06:13,593 --> 00:06:16,292
failed spectacularly, really -
122
00:06:16,292 --> 00:06:19,483
all the butter leaked out and it was as tough as old boots.
123
00:06:19,483 --> 00:06:22,388
Feeling it here, today. Butterflies!
124
00:06:22,388 --> 00:06:25,048
The key to getting your puff right is chilling - I need
125
00:06:25,048 --> 00:06:29,671
to work really quickly, cos I want to have at least an hour for baking.
126
00:06:31,799 --> 00:06:34,458
It's more crumbly than it is at home.
127
00:06:34,458 --> 00:06:36,748
Hopefully it'll get better as I...
128
00:06:36,748 --> 00:06:38,181
combine the layers.
129
00:06:39,448 --> 00:06:42,640
The pastry will need a series of chills, rolls,
130
00:06:42,640 --> 00:06:45,995
turns and folds to create the lamination.
131
00:06:45,995 --> 00:06:49,063
Can't see any butter coming through, which is a bonus.
132
00:06:51,640 --> 00:06:52,745
This is...
133
00:06:54,053 --> 00:06:55,976
..not looking great.
134
00:06:55,976 --> 00:06:57,858
- Morning, Andrew.
- Morning.
- Morning.
- So?
135
00:07:00,518 --> 00:07:03,586
Er, so my puff pastry isn't going quite to plan.
136
00:07:03,586 --> 00:07:06,409
- What's happened, do you think?
- I think it might be a little dry.
137
00:07:06,409 --> 00:07:09,681
- What flour are you using?
- I'm using plain flour.
138
00:07:09,681 --> 00:07:13,282
Andrew's making elephant ear-shaped Palmiers, filled with roasted
139
00:07:13,282 --> 00:07:14,999
red peppers and goat's cheese.
140
00:07:14,999 --> 00:07:17,046
And, as a nod to his love of music,
141
00:07:17,046 --> 00:07:20,032
he'll shape his second Palmiers into treble clefs, which will be
142
00:07:20,032 --> 00:07:22,691
flavoured with a blend of fresh herbs and breadcrumbs.
143
00:07:22,691 --> 00:07:25,473
When you say breadcrumbs, they're fresh white breadcrumb?
144
00:07:25,473 --> 00:07:29,114
- Yes, there's the breadcrumbs.
- No, those are raspings. Those are dried.
145
00:07:29,114 --> 00:07:30,997
So you're saying your pastry might be a bit dry,
146
00:07:30,997 --> 00:07:33,164
- and then you've got breadcrumbs.
- DRIED breadcrumbs.
147
00:07:33,164 --> 00:07:35,824
- Dried... I'm not going to argue with you, Mary!
- Good luck, Andrew.
148
00:07:35,824 --> 00:07:37,215
Cheers, thank you.
149
00:07:38,360 --> 00:07:40,651
I'm losing confidence by the second in this,
150
00:07:40,651 --> 00:07:43,147
but trying to remain optimistic.
151
00:07:44,129 --> 00:07:46,011
I'm just failing at the moment.
152
00:07:47,769 --> 00:07:49,365
With their dough chilling,
153
00:07:49,365 --> 00:07:51,656
the bakers turn their attention to their fillings.
154
00:07:53,129 --> 00:07:56,075
She's very quiet over there today, isn't she?
155
00:07:57,547 --> 00:07:58,979
Bit focused.
156
00:07:58,979 --> 00:08:00,575
I can hear you whispering!
157
00:08:00,575 --> 00:08:03,357
Just a bit of rivalry going on here!
158
00:08:03,357 --> 00:08:05,525
This is going to be my salmon fillet.
159
00:08:05,525 --> 00:08:08,839
I'm going to cook it first just to get the liquid out of it.
160
00:08:11,090 --> 00:08:15,506
- Morning, Selasi.
- Morning.
- Tell us all about your...
- Palmiers. Um...
161
00:08:15,506 --> 00:08:18,903
- I'm making...
- He's finishing my sentences for me!
162
00:08:18,903 --> 00:08:20,663
Getting ahead of himself!
163
00:08:20,663 --> 00:08:23,731
That's what I was going to ask you, but go on!
164
00:08:23,731 --> 00:08:27,003
I'm doing a classic Palmier, which will be about 1 cm thickness
165
00:08:27,003 --> 00:08:30,153
and then the second one will be a butterfly.
166
00:08:30,153 --> 00:08:32,895
Selasi is hoping his butterfly-shaped Palmiers
167
00:08:32,895 --> 00:08:36,249
filled with piccante peppers, red onion and sun-dried tomatoes,
168
00:08:36,249 --> 00:08:39,850
and elephant ear-shaped Palmiers crammed with chilli-infused salmon,
169
00:08:39,850 --> 00:08:43,327
pesto and creme fraiche will whet the judges' appetites enough
170
00:08:43,327 --> 00:08:45,249
to book his place in the final.
171
00:08:45,249 --> 00:08:48,317
I'm just wondering whether it's all going to stay crisp.
172
00:08:48,317 --> 00:08:51,018
- It should be all right.
- Look at the great grin on his face!
173
00:08:51,018 --> 00:08:53,842
You're obviously very confident, I'm just waiting for the result.
174
00:08:53,842 --> 00:08:56,827
- He's winging it!
- Dude, you are winging it!
175
00:09:00,837 --> 00:09:04,232
It just doesn't look like puff pastry. I can't use it.
176
00:09:04,232 --> 00:09:06,032
Ruddy disaster.
177
00:09:07,670 --> 00:09:09,018
What can I do?
178
00:09:11,351 --> 00:09:16,711
An hour gone. Bakers, two hours left. It's two hours.
179
00:09:16,711 --> 00:09:19,246
Are you doing me out of a job, mate?!
180
00:09:19,246 --> 00:09:21,824
- This is all I had!
- Sorry!
181
00:09:21,824 --> 00:09:25,261
I was like the speaking clock, but with puns, that's all we had!
182
00:09:25,261 --> 00:09:27,552
Do you want us to come and bake for you?
183
00:09:27,552 --> 00:09:29,025
Is that what you want, Selasi?!
184
00:09:29,025 --> 00:09:31,765
- Want a quarter turn, want a book turn, mate?
- Yeah, we can do that.
185
00:09:31,765 --> 00:09:35,079
It's over. I'm absolutely furious with you.
186
00:09:35,079 --> 00:09:38,885
An hour into the bake, and Andrew's decided to take the gamble -
187
00:09:38,885 --> 00:09:41,542
to restart his pastry from scratch.
188
00:09:41,542 --> 00:09:43,670
I'm just going to have to work quickly,
189
00:09:43,670 --> 00:09:46,084
try and take a couple of short cuts.
190
00:09:46,084 --> 00:09:47,802
I'm not going to give up.
191
00:09:47,802 --> 00:09:49,807
- Are these your secret notes?
- Yeah.
192
00:09:51,443 --> 00:09:54,021
Mm, interesting. Week seven...
193
00:09:54,021 --> 00:09:55,370
Wear mulberry lip...
194
00:09:55,370 --> 00:09:57,868
- Where's your lipstick, by the way?
- It's all come off!
195
00:09:57,868 --> 00:10:01,263
- Candice, that's a worry. Can I help you, please? Come on.
- Gosh, OK.
196
00:10:01,263 --> 00:10:04,412
Because you without lipstick is not right. I'm sorry.
197
00:10:04,412 --> 00:10:07,235
- It's semifinal, you can't let yourself down.
- I can't.
198
00:10:07,235 --> 00:10:10,098
- OK, there?
- Yeah. It'll be rushed, but I'll get there.
199
00:10:10,098 --> 00:10:11,941
So I did the first one uber-quick,
200
00:10:11,941 --> 00:10:13,740
and then I did two and three together.
201
00:10:13,740 --> 00:10:15,459
I might skip the last one, actually.
202
00:10:15,459 --> 00:10:17,995
- Make sure you chill it before you bake it, though.
- Yeah, yeah.
203
00:10:17,995 --> 00:10:21,595
It's going to go in the freezer. I'm going to try and pull it back.
204
00:10:22,904 --> 00:10:24,541
OK, bakers - one hour left.
205
00:10:24,541 --> 00:10:27,159
Which reminds me, it's time for my next turn.
206
00:10:30,718 --> 00:10:32,764
Again, you don't want too much filling,
207
00:10:32,764 --> 00:10:35,669
just enough so the judges can
208
00:10:35,669 --> 00:10:37,877
actually taste the filling.
209
00:10:37,877 --> 00:10:40,578
I do think you have to be fairly generous with the filling.
210
00:10:40,578 --> 00:10:43,319
Otherwise you don't get all the flavours.
211
00:10:43,319 --> 00:10:44,587
So this is an egg wash,
212
00:10:44,587 --> 00:10:48,433
which is going to stick my breadcrumbs to my pastry.
213
00:10:48,433 --> 00:10:51,950
Let's get the folds right. It's a complicated folding process.
214
00:10:53,629 --> 00:10:55,224
So then you go that way...
215
00:10:58,374 --> 00:11:00,583
..and then...that way.
216
00:11:00,583 --> 00:11:04,389
In hindsight, I wouldn't have picked such a complicated shape.
217
00:11:04,389 --> 00:11:07,497
In hindsight, I would have done a lot of things differently!
218
00:11:07,497 --> 00:11:11,425
But we'll just keep calm and carry on,
219
00:11:11,425 --> 00:11:12,896
cos that's the British thing to do.
220
00:11:15,679 --> 00:11:18,911
I'll cut it in just under centimetre slices.
221
00:11:20,220 --> 00:11:23,533
I don't want it too thin, cos then I'd lose the filling.
222
00:11:23,533 --> 00:11:27,420
- So, um, do you want to win, Selasi?
- I really want to win.
223
00:11:27,420 --> 00:11:28,975
I really want to get to the final.
224
00:11:28,975 --> 00:11:33,517
- Are you feeling pressure from your family, as well?
- Yeah.
225
00:11:33,517 --> 00:11:36,053
I need to make them proud. I can't let them down.
226
00:11:36,053 --> 00:11:39,285
- Are you about to cry, Selasi?
- Nah!
227
00:11:39,285 --> 00:11:42,271
We'll leave the crying to Andrew.
228
00:11:42,271 --> 00:11:45,585
He was looking a little bit teary earlier, I have to say.
229
00:11:45,585 --> 00:11:48,898
- I'm glad he's sorted it out now. So that's good.
- Yeah. He's good.
230
00:11:48,898 --> 00:11:51,844
Although, you don't want him to sort it out TOO well,
231
00:11:51,844 --> 00:11:53,931
I'm just putting that in there.
232
00:11:55,036 --> 00:11:57,327
I'm relieved I redid the pastry.
233
00:11:57,327 --> 00:12:00,641
Cos at least I think this is laminated.
234
00:12:00,641 --> 00:12:04,036
This is my second set, I'm just rolling in my nuts.
235
00:12:04,036 --> 00:12:05,509
As it's getting closer to baking,
236
00:12:05,509 --> 00:12:07,719
I'm beginning to feel a bit worried about it again.
237
00:12:07,719 --> 00:12:10,827
I'm just making them into a butterfly.
238
00:12:10,827 --> 00:12:14,591
The sooner the bakers get their Palmiers into the oven, the sooner
239
00:12:14,591 --> 00:12:18,764
they can tell how successful their pastry lamination has been.
240
00:12:18,764 --> 00:12:20,809
I'm just going to do my first batch.
241
00:12:22,364 --> 00:12:25,842
She's always ahead of the game, isn't she? Always!
242
00:12:25,842 --> 00:12:28,582
Set the timer for about 8 minutes.
243
00:12:30,506 --> 00:12:32,960
- OK...
- All good in the oven?
- I think so, they're in.
244
00:12:32,960 --> 00:12:35,701
- Yeah?
- Nothing I can do now.
245
00:12:35,701 --> 00:12:37,665
They're all in.
246
00:12:39,874 --> 00:12:42,206
Have you got a second batch to go in? Another batch to go in?
247
00:12:42,206 --> 00:12:45,929
No, I've basically got four trays in!
248
00:12:45,929 --> 00:12:48,261
- Do you think you'll be last boy standing?
- Too early to say.
249
00:12:48,261 --> 00:12:50,552
He's hard to beat, Selasi. I mean, if you think...
250
00:12:50,552 --> 00:12:53,128
You want to be the only cock in the hen coop, mate.
251
00:12:53,128 --> 00:12:55,339
I mean, on a pure Darwinian level.
252
00:12:55,339 --> 00:12:58,202
If it had to come to that, I'm afraid...
253
00:12:58,202 --> 00:13:00,248
Sorry, Selasi!
254
00:13:00,248 --> 00:13:01,680
Oh!
255
00:13:01,680 --> 00:13:04,667
The face of an angel - underneath it, he's vicious!
256
00:13:08,266 --> 00:13:11,253
- These smell good, don't they?
- Mm, they smell nice.
257
00:13:11,253 --> 00:13:13,053
Yeah, they're looking all right.
258
00:13:13,053 --> 00:13:15,917
That was almost a DVD workout video we did, then.
259
00:13:15,917 --> 00:13:17,389
A-a-nd...
260
00:13:20,375 --> 00:13:22,871
Come on, little Palmiers.
261
00:13:22,871 --> 00:13:25,613
- The next few minutes...
- Bake, bake, bake.
262
00:13:25,613 --> 00:13:29,336
..will reveal if the bakers have achieved the required lamination.
263
00:13:29,336 --> 00:13:30,890
I just haven't been sleeping.
264
00:13:30,890 --> 00:13:34,612
I lie awake, tossing and turning, worried about my bakes.
265
00:13:34,612 --> 00:13:37,272
It's ridiculous.
266
00:13:37,272 --> 00:13:38,909
TIMER BEEPS
267
00:13:39,931 --> 00:13:43,736
If this goes wrong, it's going to be the thing that sends me home.
268
00:13:43,736 --> 00:13:49,176
We're all right. The butter's not leaking out, like it did midweek.
269
00:13:49,176 --> 00:13:51,387
I've got the lamination, which is good.
270
00:13:51,387 --> 00:13:53,309
I just want them to be cooked!
271
00:13:53,309 --> 00:13:55,069
Want to get the next batch in.
272
00:13:59,282 --> 00:14:00,551
Aaah!
273
00:14:00,551 --> 00:14:03,004
- I've just lost three of my Palmiers!
- Oh, Jane!
274
00:14:03,004 --> 00:14:04,274
Five-second rule.
275
00:14:06,279 --> 00:14:10,532
Semifinalist bakers, you have 15 minutes left.
276
00:14:13,683 --> 00:14:15,892
Come on, hold together.
277
00:14:15,892 --> 00:14:19,820
I'm a bit worried about my second batch.
278
00:14:21,497 --> 00:14:23,379
Oh!
279
00:14:23,379 --> 00:14:24,933
Are you OK?
280
00:14:28,083 --> 00:14:29,924
- You all right?
- Yeah.
281
00:14:29,924 --> 00:14:31,479
I'll be all right.
282
00:14:34,098 --> 00:14:37,534
I'm amazed they've laminated with that time. Absolutely gobsmacked.
283
00:14:37,534 --> 00:14:39,170
These are raw.
284
00:14:41,748 --> 00:14:44,407
Just don't want to dish up raw pastry.
285
00:14:49,438 --> 00:14:52,957
- You OK, you manage to save them?
- They need to COOK.
286
00:14:54,634 --> 00:14:55,740
Just not cooking.
287
00:14:57,499 --> 00:14:58,727
I'm pleased with them.
288
00:14:58,727 --> 00:15:01,671
I have got a little bit of onion spillage, but I'm OK with that.
289
00:15:01,671 --> 00:15:04,330
Just cook, little Palmiers. Cook!
290
00:15:04,330 --> 00:15:08,298
They're fine, they'll be absolutely fine. They will be. Completely.
291
00:15:08,298 --> 00:15:11,285
- The more we say it to ourselves, Jane...
- It will be...
292
00:15:11,285 --> 00:15:13,208
- BOTH:
- It'll be absolutely fine.
293
00:15:16,276 --> 00:15:20,409
- Selasi, is this is the first time you've been less than calm?
- Yeah.
294
00:15:20,409 --> 00:15:24,254
- There's a lot of patrolling from you today.
- Very!
- Yeah?
- Yeah.
295
00:15:25,236 --> 00:15:27,732
- Are you scared for the first time?
- Yeah.
296
00:15:28,754 --> 00:15:32,067
- So I'll probably be taking them out 30 seconds...
- Really?
297
00:15:32,067 --> 00:15:33,786
- So right to the wire?
- Yeah.
298
00:15:34,769 --> 00:15:37,060
Two minutes on the clock, bakers.
299
00:15:37,060 --> 00:15:38,492
Two minutes.
300
00:15:38,492 --> 00:15:40,373
Come on, oven - do your stuff.
301
00:15:42,173 --> 00:15:43,236
Another minute.
302
00:15:48,761 --> 00:15:50,888
One minute, out - in the basket.
303
00:15:51,869 --> 00:15:53,628
No problem. Hm!
304
00:15:53,628 --> 00:15:55,552
Really pleased with the pastry.
305
00:15:58,579 --> 00:16:02,302
Fire those off. I think they're just about done. Just about.
306
00:16:04,674 --> 00:16:06,188
30 seconds.
307
00:16:11,138 --> 00:16:14,534
They're going to have to come out, aren't they? There's nothing for it.
308
00:16:14,534 --> 00:16:16,375
They're not crisp enough at all.
309
00:16:16,375 --> 00:16:18,502
Definitely undercooked.
310
00:16:18,502 --> 00:16:21,324
Look at that poor little one. He's going to spot that, isn't he?
311
00:16:21,324 --> 00:16:24,148
- Ten...
- Neuf...
- Huit.
312
00:16:24,148 --> 00:16:26,807
- Sept.
- Six.
- Cinq.
313
00:16:26,807 --> 00:16:30,326
- Quatre.
- Trois.
- Deux.
314
00:16:30,326 --> 00:16:31,635
BOTH: C'est fini.
315
00:16:33,066 --> 00:16:37,116
Right, gang - move your baskets to the ends of your benches, please.
316
00:16:39,735 --> 00:16:43,213
Mary and Paul have asked for 24 Palmiers with two different
317
00:16:43,213 --> 00:16:45,013
savoury flavours and shapes,
318
00:16:45,013 --> 00:16:48,817
both with clearly defined layers and perfectly cooked pastry.
319
00:16:57,654 --> 00:17:01,949
- MEL:
- They look like frogs. They're lovely!
- Right, there you go, Mary.
320
00:17:01,949 --> 00:17:03,628
Let's try one of these.
321
00:17:03,628 --> 00:17:05,387
I'll get the pesto bit.
322
00:17:06,900 --> 00:17:09,968
They're not quite done, but very good flavour.
323
00:17:09,968 --> 00:17:13,323
When you use pesto and sun-dried tomatoes,
324
00:17:13,323 --> 00:17:17,905
they are steeped in oil, which is likely to go into the pastry.
325
00:17:17,905 --> 00:17:19,951
Right. And this is the tapenade.
326
00:17:23,142 --> 00:17:26,619
I think the flavour is perfect, um, REALLY good, but again,
327
00:17:26,619 --> 00:17:29,360
same problem - they're a little bit soggy when you get inside.
328
00:17:39,710 --> 00:17:43,352
The mushroom one, great shape, great colour - quite thick.
329
00:17:44,456 --> 00:17:45,725
PASTRY CRUNCHES
330
00:17:45,725 --> 00:17:47,320
Oh, good sound!
331
00:17:47,320 --> 00:17:50,060
It's something I'd like for breakfast,
332
00:17:50,060 --> 00:17:52,516
with bacon - they taste good,
333
00:17:52,516 --> 00:17:55,093
they're a good colour and they're beautifully crispy.
334
00:17:55,093 --> 00:17:57,874
Let's move on to the caramelised onion - there's so much filling
335
00:17:57,874 --> 00:17:59,348
in there, it's bursting out.
336
00:17:59,348 --> 00:18:00,901
Is that a pastry or is it a Palmier?
337
00:18:00,901 --> 00:18:03,808
I can't really tell because there's so much filling in there.
338
00:18:03,808 --> 00:18:05,894
- You've lost the definition.
- Mm.
339
00:18:09,534 --> 00:18:13,544
The pastry is beautifully flaky, they're a nice flavour,
340
00:18:13,544 --> 00:18:16,448
but I cannot see the shape of the Palmier.
341
00:18:16,448 --> 00:18:20,254
I think it tastes... One of the best things I've had for a long time.
342
00:18:20,254 --> 00:18:23,690
- But unfortunately, I wouldn't class it as a Palmier.
- Oh, OK.
343
00:18:32,731 --> 00:18:36,494
- It needed longer in the oven, for sure.
- Yeah.
344
00:18:40,258 --> 00:18:43,449
I was a little worried your salmon flavour wouldn't come through,
345
00:18:43,449 --> 00:18:48,646
in fact it has. But it's only the outside that's crisp.
346
00:18:48,646 --> 00:18:51,550
It's a bit untidy cos you're dealing with something that's quite rough,
347
00:18:51,550 --> 00:18:53,881
coarse. You're going to lose the shape of the Palmier,
348
00:18:53,881 --> 00:18:56,828
which is what's happened on a few of these, such as that one.
349
00:18:56,828 --> 00:18:59,323
- And they are underbaked.
- Yeah.
350
00:18:59,323 --> 00:19:03,455
I rather like this shape. It's a bit different. What's happened there?
351
00:19:03,455 --> 00:19:05,418
It's not good, it's very soggy.
352
00:19:06,442 --> 00:19:07,915
These are very...
353
00:19:07,915 --> 00:19:10,328
As I look inside, they're very raw.
354
00:19:10,328 --> 00:19:12,047
Not just underbaked -
355
00:19:12,047 --> 00:19:15,360
that is raw in the middle, there. Not baked at all.
356
00:19:16,587 --> 00:19:19,042
- Flavour's great, though.
- Thank you.
- Flavour's good.
357
00:19:26,365 --> 00:19:27,756
They're beautifully displayed.
358
00:19:27,756 --> 00:19:31,888
Underwear drawer, socks and then... bras underneath, probably.
359
00:19:31,888 --> 00:19:34,015
Did you have a second go at your pastry?
360
00:19:34,015 --> 00:19:37,288
Yes, I started my second batch of puff about an hour in,
361
00:19:37,288 --> 00:19:40,316
- so I was quite pushed for time.
- But you've managed it!
362
00:19:40,316 --> 00:19:42,567
Yeah, just about pulled it off, hopefully.
363
00:19:42,567 --> 00:19:45,839
- OK, this is the herb one with the breadcrumb, yeah?
- Yes.
364
00:19:45,839 --> 00:19:50,094
You've got a good colour of bake there. We've got quite a few layers.
365
00:19:50,094 --> 00:19:52,057
Mm!
366
00:19:52,057 --> 00:19:54,184
I like the flavour.
367
00:19:54,184 --> 00:19:56,476
It's not very buttery, though.
368
00:19:56,476 --> 00:19:59,503
Nice and crisp, though, especially the crumb outside,
369
00:19:59,503 --> 00:20:02,367
which you thought was going to dry... It hasn't dried it out,
370
00:20:02,367 --> 00:20:05,108
it's given a nice original finish to it.
371
00:20:05,108 --> 00:20:09,076
- Right, this is the goat's cheese one, wasn't it?
- Yes.
- This is crispy.
372
00:20:09,076 --> 00:20:10,344
PASTRY CRUNCHES
373
00:20:10,344 --> 00:20:12,635
Now, that's much crispier than this one.
374
00:20:12,635 --> 00:20:13,986
You can see all the layers,
375
00:20:13,986 --> 00:20:17,627
see the crispness, and then you get the intense flavour in the middle.
376
00:20:17,627 --> 00:20:21,022
I love these, these are very, very good. You've got away with this.
377
00:20:21,022 --> 00:20:23,436
- Well done.
- Thank you.
- Well done, Andrew.
378
00:20:25,441 --> 00:20:27,650
I'm just chuffed and relieved...
379
00:20:27,650 --> 00:20:31,414
I mean, Paul saying, "Yeah, you got away with that" - I really did!
380
00:20:31,414 --> 00:20:33,173
I've been in that tent long enough
381
00:20:33,173 --> 00:20:36,895
to know that those ovens don't cook as fast as mine do at home.
382
00:20:36,895 --> 00:20:38,696
Why don't I learn?
383
00:20:38,696 --> 00:20:41,355
She did say the pastry was beautifully flaky - that's
384
00:20:41,355 --> 00:20:44,137
a nice comment coming from Mary Berry. I hope it's enough.
385
00:20:44,137 --> 00:20:46,183
I just need to kill it in the Technical.
386
00:20:46,183 --> 00:20:48,105
One semifinal bake down,
387
00:20:48,105 --> 00:20:50,887
two to go, and it's a lot to play for.
388
00:20:50,887 --> 00:20:53,096
Got to do it.
389
00:20:53,096 --> 00:20:55,755
Let's do it, Selasi - talk to yourself!
390
00:20:55,755 --> 00:20:57,679
SHEEP BLEAT
391
00:21:00,951 --> 00:21:03,978
One challenge down, two to go...
392
00:21:06,188 --> 00:21:09,460
..before Paul and Mary decide which baker is heading home
393
00:21:09,460 --> 00:21:11,956
and which three will make it to the final.
394
00:21:13,961 --> 00:21:16,825
Bakers, for your Patisserie Week challenge,
395
00:21:16,825 --> 00:21:19,524
we have a little something set by Monsieur Paul.
396
00:21:19,524 --> 00:21:21,652
Before we ask you to leave, Paul, any words of advice?
397
00:21:21,652 --> 00:21:23,902
Remember it's the semifinals,
398
00:21:23,902 --> 00:21:27,339
so it's not only got to taste good, it's got to look good, too.
399
00:21:27,339 --> 00:21:30,734
Paul, I think you've got an appointment at Banalities'R'Us,
400
00:21:30,734 --> 00:21:33,108
just over there! If you'd like to pop off...
401
00:21:33,108 --> 00:21:34,580
Mary, we'll see you later.
402
00:21:34,580 --> 00:21:37,158
Now, for your Technical Challenge, Paul and Mary would like you
403
00:21:37,158 --> 00:21:40,717
to make, please, one high-end Savarin.
404
00:21:40,717 --> 00:21:43,786
It is all-singing, all-dancing, we've got chocolate and syrup
405
00:21:43,786 --> 00:21:47,262
and caramel and yeast - yes, yeast.
406
00:21:47,262 --> 00:21:49,759
- You've got 2½ hours on this challenge.
- On your marks...
407
00:21:49,759 --> 00:21:51,190
Get set. BOTH: Bake.
408
00:21:53,235 --> 00:21:55,158
This is kind of unknown territory.
409
00:21:56,345 --> 00:21:58,472
I've heard of a Savarin.
410
00:21:58,472 --> 00:22:00,886
I'm just trying to picture it in my head.
411
00:22:00,886 --> 00:22:05,876
Savarin is a round, yeasty cake thing that you then soak with syrup.
412
00:22:05,876 --> 00:22:07,555
I'm not sure.
413
00:22:07,555 --> 00:22:10,705
I've heard of it before, but I don't think I've made it.
414
00:22:13,568 --> 00:22:16,145
Paul, why did you choose the Savarin?
415
00:22:16,145 --> 00:22:19,746
Savarin's quite a tricky thing to do. It's basically a yeasted cake.
416
00:22:19,746 --> 00:22:21,751
Now, it's all down to the proving -
417
00:22:21,751 --> 00:22:24,697
if they take it too early, it won't reach the top of the mould.
418
00:22:24,697 --> 00:22:28,665
If they take it too late, it'll balloon and mushroom over the side.
419
00:22:28,665 --> 00:22:30,751
You'll note from this one, it's perfect.
420
00:22:30,751 --> 00:22:33,942
- You see all the little marks from the top of the tin?
- Yeah.
421
00:22:33,942 --> 00:22:37,051
That's the level it should be at and that's what we'll be looking for.
422
00:22:37,051 --> 00:22:38,442
And then it's about the liquor.
423
00:22:38,442 --> 00:22:42,533
When we cut into this, we want to see it moist all the way through.
424
00:22:43,720 --> 00:22:45,397
Look at that, Mary!
425
00:22:45,397 --> 00:22:48,015
What a beautiful, even texture.
426
00:22:48,015 --> 00:22:51,288
You see the way the moisture's dropped all the way down the cake?
427
00:22:51,288 --> 00:22:53,989
Absolutely evenly from the top to the bottom.
428
00:22:53,989 --> 00:22:55,788
The Chantilly cream...
429
00:22:55,788 --> 00:23:00,084
The vanilla complements the bit of orange booze in it, it's lovely.
430
00:23:00,084 --> 00:23:03,030
Do you know, I think our bakers have been very lucky today.
431
00:23:03,030 --> 00:23:06,466
Here they are having a rich dough to rise -
432
00:23:06,466 --> 00:23:08,921
it'll rise beautifully in this gorgeous weather.
433
00:23:12,234 --> 00:23:16,652
10 g of yeast, half a teaspoon of salt...
434
00:23:16,652 --> 00:23:19,435
Never put the yeast and salt together,
435
00:23:19,435 --> 00:23:21,645
cos the salt kills the yeast.
436
00:23:21,645 --> 00:23:23,281
At least I know that one!
437
00:23:23,281 --> 00:23:27,003
I'm going to treat it like I would an enriched dough.
438
00:23:27,003 --> 00:23:30,522
So I've got my flour, sugar,
439
00:23:30,522 --> 00:23:33,182
yeast, salt, eggs...
440
00:23:35,267 --> 00:23:37,968
I'm hoping that an all-in-one method will be fine.
441
00:23:37,968 --> 00:23:40,013
Just melted my butter slightly down,
442
00:23:40,013 --> 00:23:41,649
just to make a batter,
443
00:23:41,649 --> 00:23:45,331
and when I make a batter, I always melt my butter.
444
00:23:46,355 --> 00:23:50,855
Totally making this up! Just trying to think how I'll combine these.
445
00:23:50,855 --> 00:23:52,368
I thought maybe I'd whip it,
446
00:23:52,368 --> 00:23:55,436
but I think I'm going to go with my dough hook.
447
00:23:55,436 --> 00:23:59,610
- Because that's what I would use for dough.
- Using a whisk attachment.
448
00:23:59,610 --> 00:24:01,615
I want it to be quite smooth.
449
00:24:02,882 --> 00:24:05,461
I'm using a mixer and I'm folding the ingredients in,
450
00:24:05,461 --> 00:24:07,096
I'm not beating it too much.
451
00:24:08,446 --> 00:24:11,637
It's a cake. So you don't want to over-beat the mix or the cake mix
452
00:24:11,637 --> 00:24:13,560
or it goes a bit rubbery.
453
00:24:15,360 --> 00:24:17,323
I've changed my attachment.
454
00:24:17,323 --> 00:24:20,924
The dough hook just wasn't working out in terms of mixing.
455
00:24:20,924 --> 00:24:25,547
So I think we're going to leave that. Let the yeast do its thing.
456
00:24:25,547 --> 00:24:28,615
Probably leave it out for 40 minutes...?
457
00:24:28,615 --> 00:24:31,070
45 minutes...?
458
00:24:31,070 --> 00:24:33,689
In this heat, half an hour. With luck.
459
00:24:33,689 --> 00:24:35,529
Just says, "Leave to rise".
460
00:24:35,529 --> 00:24:36,921
"Make the syrup."
461
00:24:39,293 --> 00:24:40,929
Full stop.
462
00:24:40,929 --> 00:24:44,652
300 g of caster sugar. Juice of a lemon.
463
00:24:44,652 --> 00:24:49,234
150 mill of water, and 100 mill of orange liqueur.
464
00:24:49,234 --> 00:24:51,280
Funnily enough,
465
00:24:51,280 --> 00:24:54,595
the recipe doesn't say anything about how thick it should be.
466
00:24:54,595 --> 00:24:57,335
I want it so that it's going to absorb in.
467
00:24:57,335 --> 00:25:02,286
I think it should be fairly thin, so that it penetrates through.
468
00:25:02,286 --> 00:25:04,166
And then the next thing is...
469
00:25:04,166 --> 00:25:07,031
Make a 7 cm oval disc with the plain chocolate.
470
00:25:07,031 --> 00:25:10,876
How on earth do you draw a 7 cm oval?
471
00:25:11,982 --> 00:25:13,372
Is that right?
472
00:25:14,477 --> 00:25:16,727
I think it's almost like a label.
473
00:25:16,727 --> 00:25:21,104
- FRENCH ACCENT:
- Do not use sticky labels! We use "chocolat"!
474
00:25:22,536 --> 00:25:25,972
- It's really, really warm in here.
- It's quite intense, isn't it?
475
00:25:25,972 --> 00:25:27,323
HE PANTS
476
00:25:27,323 --> 00:25:31,454
I think it's going to be hard for the chocolate to set properly.
477
00:25:31,454 --> 00:25:34,564
That's good. Thank you.
478
00:25:34,564 --> 00:25:36,323
(Keep that.)
479
00:25:38,614 --> 00:25:41,478
It's not as neat as I would like.
480
00:25:41,478 --> 00:25:44,833
"Fill the Savarin tin with butter and leave for a second rise."
481
00:25:46,386 --> 00:25:48,597
I'm going to pour this in.
482
00:25:48,597 --> 00:25:53,178
My second prove's about 20 minutes, and I'm trusting it to then
483
00:25:53,178 --> 00:25:55,551
puff up a bit more in the oven.
484
00:25:55,551 --> 00:25:57,269
"Make caramel shards."
485
00:25:57,269 --> 00:25:58,702
Going to try a bit of caramel, then,
486
00:25:58,702 --> 00:26:01,320
because you know how good I am at caramel!
487
00:26:02,506 --> 00:26:05,043
Last time I made caramel it didn't go too well, but I've been
488
00:26:05,043 --> 00:26:09,339
very careful to sift my sugar and clean the pan beforehand.
489
00:26:09,339 --> 00:26:12,283
I've got my dreaded caramel to make.
490
00:26:13,307 --> 00:26:14,533
That's not good.
491
00:26:15,761 --> 00:26:17,315
It's crystallised.
492
00:26:17,315 --> 00:26:19,729
Is that going to turn? Is it? Is it?
493
00:26:19,729 --> 00:26:22,839
I think I'm going to have to make another lot of caramel.
494
00:26:22,839 --> 00:26:26,971
You take your eye off it for a second and...it burns.
495
00:26:30,162 --> 00:26:33,312
It's done it again! So, let's try it AGAIN.
496
00:26:33,312 --> 00:26:35,890
One, two...
497
00:26:35,890 --> 00:26:39,366
Pour, and then I'll shard afterwards.
498
00:26:39,366 --> 00:26:41,413
- Andrew's caramel...
- Andrew's done it, I know.
499
00:26:41,413 --> 00:26:44,481
- Look at Andrew's caramel.
- I know, I know. Don't get obsessed with him.
500
00:26:44,481 --> 00:26:46,321
(He's obsessed with you, Jane.
501
00:26:46,321 --> 00:26:49,226
(He is. You're all he talks about.)
502
00:26:49,226 --> 00:26:51,190
SHE LAUGHS
503
00:26:51,190 --> 00:26:53,113
Pop this in the tin now.
504
00:26:53,113 --> 00:26:57,694
That's been proving for 50 minutes, and it has easily doubled in size.
505
00:26:59,086 --> 00:27:03,136
Just going to try and level it a little bit.
506
00:27:03,136 --> 00:27:06,082
I'm going to see how that gets on with 30 minutes.
507
00:27:06,082 --> 00:27:08,209
SHEEP BLEAT
508
00:27:09,314 --> 00:27:11,482
- What's going in there?
- White chocolate.
- Good.
509
00:27:11,482 --> 00:27:14,836
- And this is for piping the word "Savarin"?
- Yes.
510
00:27:16,023 --> 00:27:18,395
Which kind of makes me a bit nervous.
511
00:27:18,395 --> 00:27:22,078
You only get one chance at piping, so it's kind of do or die.
512
00:27:25,186 --> 00:27:27,806
Oh, this is very, very delicate stuff.
513
00:27:33,124 --> 00:27:35,537
You've got a squashed N.
514
00:27:35,537 --> 00:27:37,215
No-one wants a squashed N.
515
00:27:41,348 --> 00:27:44,456
- Yes, my friend.
- We're getting there, aren't we?
- Yes, my friend.
516
00:27:44,456 --> 00:27:46,256
Aw, thanks.
517
00:27:46,256 --> 00:27:49,079
I may have just got chocolate on you, and I'm so sorry.
518
00:27:49,079 --> 00:27:50,919
I really hope you haven't.
519
00:27:50,919 --> 00:27:52,066
No, we're good.
520
00:27:53,293 --> 00:27:54,806
If I don't go in now...
521
00:27:54,806 --> 00:27:56,647
Otherwise it'll never,
522
00:27:56,647 --> 00:27:58,816
ever get cooked and cooled.
523
00:27:58,816 --> 00:28:02,171
How long do we go for, do we go for 20 minutes?
524
00:28:02,171 --> 00:28:05,525
I'm going to give it 25 minutes, but I'll check it before then.
525
00:28:06,875 --> 00:28:09,534
"Prepare the fruit.
526
00:28:09,534 --> 00:28:12,316
"Orange segments, mango, kiwi, strawberries, pomegranate,
527
00:28:12,316 --> 00:28:13,953
"blueberries and raspberries."
528
00:28:13,953 --> 00:28:18,330
I'm going to cut my fruit in various shapes and sizes...
529
00:28:18,330 --> 00:28:20,539
select the best...
530
00:28:22,626 --> 00:28:25,325
I'm just cutting out segments of orange,
531
00:28:25,325 --> 00:28:29,048
attempting to do it much more neatly than I would at home.
532
00:28:29,048 --> 00:28:32,076
Bakers, halfway through on your Sava...
533
00:28:33,590 --> 00:28:36,045
The first proof was an hour, the second is 15 minutes,
534
00:28:36,045 --> 00:28:38,500
but it's rather large. And it will grow more.
535
00:28:38,500 --> 00:28:39,972
I think I'm going to go in.
536
00:28:42,100 --> 00:28:46,313
I'll just look at 25 minutes and then keep an eye out.
537
00:28:46,313 --> 00:28:48,031
20 minutes to start with.
538
00:28:52,328 --> 00:28:54,864
It's looking absolutely huge.
539
00:28:54,864 --> 00:28:56,705
I'm glad I put it in the oven early.
540
00:28:56,705 --> 00:28:58,874
Cos it means hopefully I can at least get it cool.
541
00:29:02,391 --> 00:29:06,442
- Go.
- She's always on time!
542
00:29:07,791 --> 00:29:10,083
Major concern is getting this Savarin cooked,
543
00:29:10,083 --> 00:29:13,766
cos it is taking slightly longer than anticipated.
544
00:29:14,951 --> 00:29:16,506
Wow-ee.
545
00:29:20,678 --> 00:29:22,315
Still not dark enough.
546
00:29:26,938 --> 00:29:29,925
I think it's cooked.
547
00:29:29,925 --> 00:29:32,748
Everyone is like, apart from me at the moment.
548
00:29:32,748 --> 00:29:37,165
"And then use all the syrup - soak the warm Savarin". I read it.
549
00:29:37,165 --> 00:29:40,275
I am going to...brush the top...
550
00:29:41,503 --> 00:29:43,383
It hopefully melts and goes into it.
551
00:29:43,383 --> 00:29:47,025
Then I'm going to turn it out, do this around the sides...
552
00:29:48,580 --> 00:29:50,503
Oh, Jane, that looks good!
553
00:29:57,826 --> 00:30:00,281
This is going to be one sticky Savarin.
554
00:30:03,104 --> 00:30:04,412
Wow-ee!
555
00:30:05,517 --> 00:30:07,153
Smells amazing!
556
00:30:08,790 --> 00:30:10,672
Yeah, I think that's cooked.
557
00:30:14,763 --> 00:30:16,972
I'm going to try turning this out.
558
00:30:25,400 --> 00:30:28,305
It's not quite taken the top of the rim...
559
00:30:30,022 --> 00:30:32,887
15 minutes, bakers. 15 minutes.
560
00:30:35,300 --> 00:30:38,491
Gives me enough time to just... towel down Selasi.
561
00:30:43,892 --> 00:30:45,446
Thank you.
562
00:30:47,696 --> 00:30:50,806
It will come as no surprise to anybody
563
00:30:50,806 --> 00:30:53,219
that I'm having another go at caramel!
564
00:30:54,814 --> 00:30:57,393
A lot of it is coming out the bottom.
565
00:31:00,052 --> 00:31:01,688
I'm waiting for my cake to cool.
566
00:31:01,688 --> 00:31:05,411
It felt a bit warm. I can't risk it with the cream, I really can't.
567
00:31:06,720 --> 00:31:08,315
Unfortunately that is still warm.
568
00:31:08,315 --> 00:31:10,402
Going to put this in the freezer for two minutes.
569
00:31:15,433 --> 00:31:17,643
Come along, caramel, do me a favour.
570
00:31:17,643 --> 00:31:21,203
Bakers, it never Sava-rins, it always Sava-pours.
571
00:31:21,203 --> 00:31:22,879
Five minutes left.
572
00:31:22,879 --> 00:31:25,089
Actually, no, I need to fill it.
573
00:31:26,193 --> 00:31:28,402
I think I could be shard-less.
574
00:31:32,453 --> 00:31:34,252
That's crystallised.
575
00:31:34,252 --> 00:31:37,075
How is it everybody can make caramel and I can't?
576
00:31:38,877 --> 00:31:41,044
Going to go for some sort of star arrangement,
577
00:31:41,044 --> 00:31:43,008
and I'll do mango radially coming outwards,
578
00:31:43,008 --> 00:31:45,135
fill the gaps with strawberries and raspberries,
579
00:31:45,135 --> 00:31:46,853
caramel shards go in...
580
00:31:46,853 --> 00:31:50,086
Still trying to think how I'm going to decorate it, actually.
581
00:31:54,014 --> 00:31:56,713
The cream's melting, it's so hot.
582
00:31:56,713 --> 00:31:59,004
Keep the cream as cold as possible...
583
00:32:06,122 --> 00:32:07,473
How long have we got?
584
00:32:07,473 --> 00:32:08,864
A minute now, bakers, one minute.
585
00:32:16,310 --> 00:32:17,414
Five seconds...
586
00:32:20,850 --> 00:32:24,492
OK, bakers, time's up for the yeasted ring of doom.
587
00:32:24,492 --> 00:32:25,637
Step away.
588
00:32:25,637 --> 00:32:28,009
Bring them up, please, and put them behind your photos
589
00:32:28,009 --> 00:32:31,242
for the judging to commence.
590
00:32:31,242 --> 00:32:34,923
Mary and Paul are looking for a well proved and baked Savarin,
591
00:32:34,923 --> 00:32:37,788
perfectly penetrated with orange syrup,
592
00:32:37,788 --> 00:32:41,592
decorated with fresh fruit and a handwritten chocolate label.
593
00:32:47,075 --> 00:32:49,079
We've got a bit of melting going on with the cream,
594
00:32:49,079 --> 00:32:50,757
but I think we can allow that, Mary.
595
00:32:50,757 --> 00:32:52,188
Did you really say that?
596
00:32:52,188 --> 00:32:53,825
Are you starting to be really nice?
597
00:32:53,825 --> 00:32:55,175
Right.
598
00:32:55,175 --> 00:32:57,303
Start with this one. The decoration isn't bad,
599
00:32:57,303 --> 00:32:59,224
there's a bit of sugar work in there.
600
00:32:59,224 --> 00:33:01,475
The problem with this, for me, it's the colour,
601
00:33:01,475 --> 00:33:03,725
it's overdone. And it's under-proved.
602
00:33:03,725 --> 00:33:07,325
You don't get a lot of definition. If you prove it correctly,
603
00:33:07,325 --> 00:33:11,703
it fills the mould, and therefore you get a better shape.
604
00:33:11,703 --> 00:33:13,503
- But let's get inside and see.
- OK.
605
00:33:19,231 --> 00:33:20,989
It's quite close-structured.
606
00:33:20,989 --> 00:33:23,240
And therefore, to penetrate that far down
607
00:33:23,240 --> 00:33:25,244
the liquor's going to find it difficult cos it's
608
00:33:25,244 --> 00:33:27,780
so tight at the top. But - what does it taste like?
609
00:33:31,217 --> 00:33:32,977
Actually, it HAS got down there.
610
00:33:32,977 --> 00:33:34,326
It's got a little bit down there.
611
00:33:34,326 --> 00:33:36,864
- They've written "Savarin" beautifully...
- Yep.
612
00:33:36,864 --> 00:33:39,891
..and that's difficult in this heat, isn't it?
613
00:33:39,891 --> 00:33:41,691
OK, move on.
614
00:33:41,691 --> 00:33:43,327
We have a very similar problem here,
615
00:33:43,327 --> 00:33:46,601
it's under-proved, and again the bake is too strong.
616
00:33:46,601 --> 00:33:49,054
It's slightly overdone, probably by five minutes.
617
00:33:49,054 --> 00:33:51,264
Now, the decoration, I think, is good
618
00:33:51,264 --> 00:33:55,682
and they've bothered to take the membrane off the orange,
619
00:33:55,682 --> 00:34:00,182
- which gives a nice finesse to it.
- Let's see what it's like inside.
620
00:34:09,060 --> 00:34:11,024
That bit was soaked beautifully.
621
00:34:11,024 --> 00:34:13,069
It's gone in the bottom where they've soaked it,
622
00:34:13,069 --> 00:34:15,851
poured it down, and it's drawn into the bottom of the cake,
623
00:34:15,851 --> 00:34:18,306
but actually, bang in the middle, there's nothing.
624
00:34:18,306 --> 00:34:20,311
Right. Moving on to the next one.
625
00:34:20,311 --> 00:34:23,093
Now, it's inconsistent in colour.
626
00:34:23,093 --> 00:34:25,383
It's almost like it wasn't mixed properly,
627
00:34:25,383 --> 00:34:27,183
so you've got a light bit and a dark bit.
628
00:34:27,183 --> 00:34:31,152
But the decoration, they've got the "Savarin" on the top,
629
00:34:31,152 --> 00:34:33,076
but for me they've just chopped up an orange
630
00:34:33,076 --> 00:34:35,529
and dumped it on the top. They haven't even segmented it.
631
00:34:35,529 --> 00:34:37,860
No, the membrane's all round the orange, isn't it?
632
00:34:42,443 --> 00:34:45,716
You can see the top there where it's gone down to about here.
633
00:34:45,716 --> 00:34:48,825
That's very visible that it's only soaked in the top.
634
00:34:52,016 --> 00:34:54,267
There's nothing in the middle.
635
00:34:54,267 --> 00:34:56,558
OK. Move on to the last one.
636
00:34:56,558 --> 00:34:58,686
Now, actually, I love the colour of this.
637
00:34:58,686 --> 00:35:01,713
It's slightly under-proved, and you can see where it hasn't
638
00:35:01,713 --> 00:35:03,512
shaped into the moulds at the bottom.
639
00:35:03,512 --> 00:35:05,395
But the colour is perfect.
640
00:35:05,395 --> 00:35:07,318
- Mind you, the shards...
- But...
641
00:35:07,318 --> 00:35:10,386
- ..have crystallised.
- Yes.
642
00:35:10,386 --> 00:35:12,799
The "Savarin"'s been written well, it's neat, it's tidy,
643
00:35:12,799 --> 00:35:15,786
it's uniform, but I think we need to look into it as well.
644
00:35:15,786 --> 00:35:17,340
Let's have a look.
645
00:35:20,327 --> 00:35:23,803
It looks as though it hasn't quite gone through to the middle again.
646
00:35:23,803 --> 00:35:25,441
Mm.
647
00:35:28,100 --> 00:35:29,818
- Plenty on the outside.
- Mm.
648
00:35:32,641 --> 00:35:34,810
There is a little bit in the middle.
649
00:35:34,810 --> 00:35:36,119
OK...
650
00:35:37,715 --> 00:35:41,437
But which of our semifinalists has baked the perfect Savarin?
651
00:35:42,501 --> 00:35:44,833
So, in fourth place...
652
00:35:44,833 --> 00:35:48,024
It's a little bit overbaked, and the orange has not had
653
00:35:48,024 --> 00:35:50,847
its membrane removed.
654
00:35:50,847 --> 00:35:53,097
In third place is this one.
655
00:35:53,097 --> 00:35:56,533
Too dark, just overbaked. Again, quite tight inside as well.
656
00:35:56,533 --> 00:35:58,825
It just needed more proving.
657
00:35:58,825 --> 00:35:59,969
In second place...
658
00:36:01,115 --> 00:36:02,548
..this one.
659
00:36:02,548 --> 00:36:06,310
Good caramel, a little bit overbaked still.
660
00:36:06,310 --> 00:36:08,970
And in first place is this one.
661
00:36:08,970 --> 00:36:10,893
- Well done, Jane.
- Well done, Jane.
662
00:36:10,893 --> 00:36:13,839
The colour on this is perfect. That's exactly the colour
663
00:36:13,839 --> 00:36:17,152
it should be. Decoration was very good.
664
00:36:17,152 --> 00:36:18,420
Oh, wow!
665
00:36:19,812 --> 00:36:22,062
How did I do that? How did I do that?
666
00:36:22,062 --> 00:36:24,066
That's disappointing.
667
00:36:24,066 --> 00:36:25,825
I nailed it as well.
668
00:36:25,825 --> 00:36:28,893
Had I done well in this Technical, I think I'd be all right,
669
00:36:28,893 --> 00:36:31,430
but coming last is very risky.
670
00:36:31,430 --> 00:36:35,603
Today, from the depths of despair, I feel like I'm soaring
671
00:36:35,603 --> 00:36:37,894
on a bit of a high. Today's actually been quite a good one.
672
00:36:37,894 --> 00:36:40,800
I did my best, I really did my best in that.
673
00:36:40,800 --> 00:36:42,271
It's still all to play for tomorrow.
674
00:36:42,271 --> 00:36:45,299
It's a long challenge, a lot to do, a lot to prove tomorrow.
675
00:36:50,781 --> 00:36:52,785
(We can really do this.)
676
00:36:52,785 --> 00:36:55,281
So, two quite fiendish challenges. Who did well?
677
00:36:55,281 --> 00:36:59,658
Andrew and Jane were above the others. And surprise, surprise,
678
00:36:59,658 --> 00:37:02,646
because he made his puff pastry again.
679
00:37:02,646 --> 00:37:04,199
- I know.
- But it worked.
680
00:37:04,199 --> 00:37:07,964
Jane and Candice, I'd put them actually equal in the Signature,
681
00:37:07,964 --> 00:37:11,113
and the reason for that is Jane's were not baked.
682
00:37:11,113 --> 00:37:13,364
Mary doesn't entirely agree with you by the looks of it.
683
00:37:13,364 --> 00:37:15,451
Well, I was going to say that Candice,
684
00:37:15,451 --> 00:37:18,765
when you actually looked at them, you couldn't see the
685
00:37:18,765 --> 00:37:22,856
definition of the layers of Palmier because she had so much filling.
686
00:37:22,856 --> 00:37:25,924
It's fair to say that Selasi's butterflies were raw.
687
00:37:25,924 --> 00:37:30,056
Selasi is really going to have to pull up his socks.
688
00:37:30,056 --> 00:37:33,942
One show-stopping bake now stands between these four bakers
689
00:37:33,942 --> 00:37:35,373
and a place in the final.
690
00:37:38,033 --> 00:37:42,247
Good morning, semifinalist bakers and welcome to your semifinal
691
00:37:42,247 --> 00:37:46,257
Showstopper Day. Now, listen up. Today, Paul and Mary
692
00:37:46,257 --> 00:37:49,978
would love for you to make 36 fondant fancies.
693
00:37:49,978 --> 00:37:52,312
Two different types of fondant fancy -
694
00:37:52,312 --> 00:37:55,748
genoise sponge, buttercream and fondant, all made from scratch.
695
00:37:55,748 --> 00:37:59,020
You have four and a half hours on this challenge.
696
00:37:59,020 --> 00:38:02,785
- FRENCH ACCENT: On your mark...
- Get set...
- And bake.
697
00:38:06,508 --> 00:38:10,312
36 individual fondant fancies, four and a half hours.
698
00:38:10,312 --> 00:38:11,784
Yeah - walk in the park.
699
00:38:11,784 --> 00:38:13,953
Time really is a challenge today.
700
00:38:13,953 --> 00:38:16,858
It's very important for me to nail this Showstopper.
701
00:38:16,858 --> 00:38:19,108
I have to nail it.
702
00:38:19,108 --> 00:38:24,263
I want to see shop-standard fondant fancies.
703
00:38:24,263 --> 00:38:27,618
It may look easy, cos you think it's just a sponge and fondant,
704
00:38:27,618 --> 00:38:30,645
but each component part has to be perfect.
705
00:38:30,645 --> 00:38:33,590
I want to see flat sides, I want to see them beautifully smooth,
706
00:38:33,590 --> 00:38:35,963
I want to see them glossy.
707
00:38:35,963 --> 00:38:40,014
The real difficulty is the genoise sponge, because
708
00:38:40,014 --> 00:38:42,631
in the real world you'd make them the day before
709
00:38:42,631 --> 00:38:45,127
so the sponge is firmed up.
710
00:38:45,127 --> 00:38:47,868
Their sponge is coming out of the oven, cooled
711
00:38:47,868 --> 00:38:49,178
and then cut.
712
00:38:49,178 --> 00:38:54,619
It'll be so difficult to get neat, sharp shapes.
713
00:38:54,619 --> 00:38:56,174
We want sheer perfection.
714
00:38:58,219 --> 00:39:01,246
Genoise isn't my sponge of choice, for sure.
715
00:39:01,246 --> 00:39:02,965
I do have to get this right.
716
00:39:02,965 --> 00:39:05,992
If it doesn't go right, I'll make it again.
717
00:39:05,992 --> 00:39:10,656
I've just chosen flavours, really, that the kids love.
718
00:39:10,656 --> 00:39:15,197
So I'm doing a pistachio sponge with a raspberry curd
719
00:39:15,197 --> 00:39:16,997
and a raspberry buttercream.
720
00:39:16,997 --> 00:39:19,779
Jane will cut her pistachio sponge into heart shapes,
721
00:39:19,779 --> 00:39:23,338
before filling with a raspberry curd and covering with raspberry fondant.
722
00:39:23,338 --> 00:39:27,553
Her second fancies will use lemon curd to add zest to her sponge.
723
00:39:27,553 --> 00:39:29,680
- Hello, Jane.
- Good morning, Jane.
- Morning.
724
00:39:29,680 --> 00:39:32,665
Tell us a little bit about how you're doing the fondant.
725
00:39:32,665 --> 00:39:35,898
- I dip using my potato masher.
- Nice.
726
00:39:35,898 --> 00:39:38,066
Are you a pourer? You're a dipper then, not a pourer.
727
00:39:38,066 --> 00:39:39,251
I'm a dipper.
728
00:39:39,251 --> 00:39:42,034
Are you a dipper, dunker or pourer, Mary?
729
00:39:42,034 --> 00:39:46,657
- I think I'm a pourer.
- Pourer.
- But I think that's quite a clever idea.
730
00:39:46,657 --> 00:39:50,952
You've got to do well on the last Showstopper.
731
00:39:50,952 --> 00:39:54,103
Good advice from Paul. Do well, don't do badly.
732
00:39:54,103 --> 00:39:55,862
Do well.
733
00:39:56,885 --> 00:40:00,444
This is the final challenge, to get to the final, so...
734
00:40:00,444 --> 00:40:04,003
everyone's sort of ready to bring their A-game.
735
00:40:04,003 --> 00:40:08,994
This one is going to be kind of Victoria sponge-inspired...
736
00:40:08,994 --> 00:40:10,837
So it's going to be a vanilla genoise,
737
00:40:10,837 --> 00:40:13,741
raspberry jam and a vanilla buttercream.
738
00:40:13,741 --> 00:40:16,645
Andrew's Victoria sandwich fancies may be simple,
739
00:40:16,645 --> 00:40:19,099
but together with his chocolate and coffee fancies,
740
00:40:19,099 --> 00:40:22,373
he's hoping to create a philharmonic fondant orchestra of cakes,
741
00:40:22,373 --> 00:40:24,991
decorating each of his 36 fondant fancies
742
00:40:24,991 --> 00:40:27,282
with sheet music and bow ties.
743
00:40:27,282 --> 00:40:28,795
There is a musical theme to this,
744
00:40:28,795 --> 00:40:31,087
I'm calling these my philharmonic fondants.
745
00:40:31,087 --> 00:40:33,459
I'm going to do orchestra players and then a choir,
746
00:40:33,459 --> 00:40:35,710
with sheet music behind.
747
00:40:35,710 --> 00:40:37,755
I've not done this to time at home.
748
00:40:37,755 --> 00:40:41,560
A lot of elements, so the quicker I can get this sponge done...
749
00:40:41,560 --> 00:40:46,143
The shallower the cake tins, the quicker the sponges will bake...
750
00:40:46,143 --> 00:40:49,047
So all I'm going to do with this is just gently tilt it.
751
00:40:49,047 --> 00:40:50,642
..allowing more time for cooling,
752
00:40:50,642 --> 00:40:53,383
coating and then covering with fondant icing.
753
00:40:54,405 --> 00:40:56,329
It's fine. It's just going in.
754
00:41:05,206 --> 00:41:07,824
I think some of the other bakers are using Swiss roll tins,
755
00:41:07,824 --> 00:41:11,016
so theirs are going to cook and cool quicker than mine.
756
00:41:11,016 --> 00:41:12,816
I didn't even consider doing that,
757
00:41:12,816 --> 00:41:16,743
I got this idea of making a couple of big ones in my head,
758
00:41:16,743 --> 00:41:18,870
and I haven't wavered from that path.
759
00:41:18,870 --> 00:41:22,429
First batch in the oven, ten minutes. That's it.
760
00:41:22,429 --> 00:41:24,598
And I need to do my second batch.
761
00:41:30,490 --> 00:41:31,799
- Hi, Candice.
- Hello.
762
00:41:31,799 --> 00:41:35,726
Your two genoise, are they exactly the same recipe?
763
00:41:35,726 --> 00:41:37,853
No, one of them is a chocolate genoise,
764
00:41:37,853 --> 00:41:41,453
and the other one is an almond-flavoured genoise.
765
00:41:41,453 --> 00:41:44,031
Candice is hoping to book HER place in the final
766
00:41:44,031 --> 00:41:46,691
with a chocolate praline fondant fancy,
767
00:41:46,691 --> 00:41:50,536
and a cherry Bakewell-inspired fancy, decorated with lilac-coloured
768
00:41:50,536 --> 00:41:54,585
icing, and a liqueur-soaked cherry surprise in the middle.
769
00:41:54,585 --> 00:41:56,387
- This are your cherries.
- Yep.
770
00:41:56,387 --> 00:41:58,390
How are you going to thicken that?
771
00:41:58,390 --> 00:42:00,436
I didn't want it any thicker than that.
772
00:42:00,436 --> 00:42:02,809
Because what I do is actually put the cherries in whole
773
00:42:02,809 --> 00:42:04,936
into the middle, with a little bit of the juice,
774
00:42:04,936 --> 00:42:06,614
and the juice soaks into the sponge.
775
00:42:06,614 --> 00:42:08,823
So this will go into that hole...
776
00:42:08,823 --> 00:42:11,850
- Yeah.
- ..and the juice will go down like a drizzle?
777
00:42:11,850 --> 00:42:15,286
- Yes. But not a huge amount, so it doesn't saturate the sponge.
- Right.
778
00:42:15,286 --> 00:42:17,987
- The thing is, you've got to get it finished on time.
- Yeah.
779
00:42:17,987 --> 00:42:19,828
- Bonne chance.
- Merci beaucoup!
780
00:42:23,100 --> 00:42:27,315
They're always telling me I do too much, but, yeah, semifinal!
781
00:42:29,646 --> 00:42:30,710
That looks good.
782
00:42:32,510 --> 00:42:33,778
Not ready yet.
783
00:42:36,724 --> 00:42:38,811
- Hello, Selasi.
- Good morning.
784
00:42:38,811 --> 00:42:41,551
Now, you've never had a great Technical Challenge.
785
00:42:41,551 --> 00:42:43,147
Yeah. I know it!
786
00:42:43,147 --> 00:42:45,725
- Now, coming into the Showstopper...
- Yeah.
787
00:42:48,056 --> 00:42:50,470
- ..I want you to do well, mate.
- Cheers.
- I really do.
788
00:42:50,470 --> 00:42:54,970
Selasi's hoping to do well by going small and delicate
789
00:42:54,970 --> 00:42:57,426
with his lime and ginger-flavoured fancies,
790
00:42:57,426 --> 00:43:00,821
and vanilla and raspberry Prosecco velvet fancies,
791
00:43:00,821 --> 00:43:02,989
with a bright pink sponge.
792
00:43:02,989 --> 00:43:05,689
Fascinating colour. Little bit of...
793
00:43:05,689 --> 00:43:08,839
- Oh, no, I just did that, just to check that.
- Oh, right, you did that.
794
00:43:08,839 --> 00:43:10,762
It's a bit of a split.
795
00:43:10,762 --> 00:43:12,398
Did you sieve your flour?
796
00:43:12,398 --> 00:43:15,426
I never really sieve my flour, even at home.
797
00:43:15,426 --> 00:43:16,653
If you don't sieve your flour,
798
00:43:16,653 --> 00:43:21,195
- sometimes you get pockets of flour...
- Yeah.
- ..in the genoise.
799
00:43:24,590 --> 00:43:26,839
- Thanks, Selasi.
- Thank you.
- Thank you.
800
00:43:31,013 --> 00:43:34,408
I'm making my sponge again, cos...
801
00:43:34,408 --> 00:43:36,004
Mary made a comment.
802
00:43:36,004 --> 00:43:39,727
"You didn't sieve your flour." That means she's going to be looking
803
00:43:39,727 --> 00:43:42,469
for air pockets, so that's why I'm doing it again.
804
00:43:42,469 --> 00:43:45,741
I've lost a little time, but that's a risk I'm willing to take.
805
00:43:46,969 --> 00:43:49,545
An hour of the bake has already gone.
806
00:43:50,651 --> 00:43:52,410
I'm going to leave that for five minutes
807
00:43:52,410 --> 00:43:53,719
then whack it in the freezer.
808
00:43:53,719 --> 00:43:56,050
It's about getting everything chilled down in time.
809
00:43:56,050 --> 00:43:58,137
This looks so much better.
810
00:44:00,141 --> 00:44:03,292
I'm a bit behind, cos I had to make my sponge again.
811
00:44:11,597 --> 00:44:12,905
Right, going in.
812
00:44:16,628 --> 00:44:19,492
Now, this is a good moment, this is like an '80s pop video, isn't it?
813
00:44:19,492 --> 00:44:21,538
Suddenly it's all very, very Ultravox.
814
00:44:21,538 --> 00:44:24,238
- Who needs a smoke machine?
- I know.
815
00:44:24,238 --> 00:44:27,470
- And I've just breathed most of that in, thanks for that(!)
- Yeah, me too!
816
00:44:27,470 --> 00:44:28,738
Sorry!
817
00:44:28,738 --> 00:44:30,579
This is going to be my buttercream
818
00:44:30,579 --> 00:44:32,707
that's going in the vanilla fondants...
819
00:44:32,707 --> 00:44:36,143
I'm going to divide this in between two, and oomph up the lemon in one
820
00:44:36,143 --> 00:44:38,107
and add some raspberry to the other.
821
00:44:38,107 --> 00:44:41,748
The second batch is going to be lime and ginger genoise sponge.
822
00:44:43,302 --> 00:44:45,184
Mary's watching. Make sure...
823
00:44:47,312 --> 00:44:48,703
..I'm doing it right.
824
00:44:48,703 --> 00:44:52,017
So now, hopefully, she won't be looking for air pockets.
825
00:44:52,017 --> 00:44:54,103
This is the semifinal.
826
00:44:54,103 --> 00:44:59,340
You know, there's a certain look of dedication on everybody's faces.
827
00:44:59,340 --> 00:45:04,003
I think fondant fancies is a fantastic challenge for a semifinal.
828
00:45:04,003 --> 00:45:05,395
These are very, very flimsy.
829
00:45:05,395 --> 00:45:09,117
You can see just they're very fiddly little items.
830
00:45:09,117 --> 00:45:11,736
I mean, the heart-shaped one can be quite tricky.
831
00:45:11,736 --> 00:45:14,477
Because of the bend on the top of the heart, where it comes in,
832
00:45:14,477 --> 00:45:17,463
creates a crease, if you're not straight,
833
00:45:17,463 --> 00:45:20,327
that shows up a huge amount of problems.
834
00:45:20,327 --> 00:45:22,946
So I'll be looking to see how neat those hearts are going to be.
835
00:45:27,281 --> 00:45:29,287
Second one is good, I'm happy with that.
836
00:45:30,514 --> 00:45:34,441
As the other bakers' final sponges are ready to come OUT of the oven...
837
00:45:34,441 --> 00:45:36,487
- Sponge has actually risen!
- SHE LAUGHS
838
00:45:37,877 --> 00:45:40,169
..Selasi's is only just going in.
839
00:45:44,628 --> 00:45:47,534
I'm really, really behind. But I'll be all right.
840
00:45:47,534 --> 00:45:51,788
Bakers, as I said to Idris Elba last weekend,
841
00:45:51,788 --> 00:45:55,020
you have two and a quarter hours to tickle my fancy.
842
00:45:55,020 --> 00:45:56,737
Halfway through, bakers.
843
00:45:56,737 --> 00:45:59,560
The ones you buy in the shop don't have anything in the middle.
844
00:45:59,560 --> 00:46:02,016
So these are like a nice little hidden surprise.
845
00:46:02,016 --> 00:46:05,166
To achieve a perfect finish on their fondant icing, the bakers
846
00:46:05,166 --> 00:46:09,093
must first cover their sponges with an even crumb coat of buttercream.
847
00:46:09,093 --> 00:46:11,261
It's fiddly. I don't like this bit.
848
00:46:11,261 --> 00:46:12,693
The first two are fun,
849
00:46:12,693 --> 00:46:17,438
and the remaining 34 are an exercise in endurance.
850
00:46:17,438 --> 00:46:20,834
My buttercream is going to go in the hole in the middle,
851
00:46:20,834 --> 00:46:23,453
and not on the outside or on the top.
852
00:46:23,453 --> 00:46:26,276
Because I found that just so time-consuming.
853
00:46:26,276 --> 00:46:30,448
They may be mini cakes, but this is a massive job.
854
00:46:30,448 --> 00:46:33,149
I'm giving them a reasonable bit of individual attention,
855
00:46:33,149 --> 00:46:35,194
until I'm roughly happy with their appearance.
856
00:46:35,194 --> 00:46:39,040
But if I perfected each one, I could spend double the time on each one.
857
00:46:39,040 --> 00:46:40,840
Which I don't have.
858
00:46:40,840 --> 00:46:44,112
Say you spent five minutes on each one,
859
00:46:44,112 --> 00:46:45,954
that's three hours.
860
00:46:45,954 --> 00:46:47,673
There's a lot to get done.
861
00:46:47,673 --> 00:46:50,045
I don't think I'll ever make these again.
862
00:46:53,359 --> 00:46:56,304
Can I just say, I'm loving your fondant straddle.
863
00:46:56,304 --> 00:46:58,718
You're going to end up with thighs of steel.
864
00:46:58,718 --> 00:47:00,559
You are anchoring in there, mate.
865
00:47:03,341 --> 00:47:04,405
Come on, CB.
866
00:47:05,714 --> 00:47:10,582
This is not a comfortable position or activity.
867
00:47:10,582 --> 00:47:13,446
I've got a bit of stamina.
868
00:47:13,446 --> 00:47:15,123
I'm the baking athlete.
869
00:47:16,106 --> 00:47:18,232
Bakers, you'll find out
870
00:47:18,232 --> 00:47:20,687
if your fondant fancies are fantastic enough for the final
871
00:47:20,687 --> 00:47:22,160
in half an hour.
872
00:47:22,160 --> 00:47:23,388
Always time for a cup of tea.
873
00:47:23,388 --> 00:47:25,023
Half an hour, bakers.
874
00:47:26,456 --> 00:47:29,155
I'm going to start dipping them in...
875
00:47:29,155 --> 00:47:31,118
This is a critical part of the bake.
876
00:47:31,118 --> 00:47:32,592
And pour...
877
00:47:32,592 --> 00:47:35,620
Pouring the fondant will reveal who has achieved the smooth sides
878
00:47:35,620 --> 00:47:37,993
that Mary and Paul are looking for.
879
00:47:37,993 --> 00:47:41,430
My coating technique is trying to make sure that the whole thing
880
00:47:41,430 --> 00:47:45,478
is covered, and then it travels nicely down the sides.
881
00:47:45,478 --> 00:47:47,034
Hi, Mary. You all right?
882
00:47:50,511 --> 00:47:53,252
Did you ever think, when you were growing up, that one day you
883
00:47:53,252 --> 00:47:57,998
would be making tiny, pastel pink sponge cubes to entertain people?
884
00:47:57,998 --> 00:47:59,797
To entertain people!
885
00:47:59,797 --> 00:48:02,376
There is a danger that you might end up with little bits of sponge
886
00:48:02,376 --> 00:48:06,794
in your fondant, but it's a risk worth taking, to be honest.
887
00:48:06,794 --> 00:48:08,307
Phew!
888
00:48:08,307 --> 00:48:10,843
I'm feeling the pressure, I am feeling the pressure.
889
00:48:12,931 --> 00:48:17,799
This is the pale green that's going over my lemon fondants.
890
00:48:17,799 --> 00:48:20,336
There we go. Round two.
891
00:48:20,336 --> 00:48:21,971
These are my lime ones.
892
00:48:21,971 --> 00:48:26,473
They're better than the vanilla ones, I think. So much better.
893
00:48:26,473 --> 00:48:28,436
But there's nothing I can do now.
894
00:48:30,645 --> 00:48:33,917
This definitely gets very repetitive.
895
00:48:33,917 --> 00:48:35,554
They're all covered.
896
00:48:35,554 --> 00:48:40,095
So I've got all my elements, it's just the decorating.
897
00:48:40,095 --> 00:48:41,159
Oopsie.
898
00:48:42,345 --> 00:48:44,268
I'm not happy with them.
899
00:48:44,268 --> 00:48:46,232
They're definitely not perfect!
900
00:48:47,951 --> 00:48:50,078
But...I will finish it.
901
00:48:53,146 --> 00:48:56,460
Bakers, that's 15 minutes on your resplendent fondants.
902
00:48:56,460 --> 00:48:58,424
I haven't got my decorations done.
903
00:48:58,424 --> 00:49:02,473
Still doesn't give me enough time, but...we can try it.
904
00:49:02,473 --> 00:49:04,764
But - let's get all with some decoration on.
905
00:49:04,764 --> 00:49:06,688
This is the almond buttercream.
906
00:49:15,401 --> 00:49:17,365
- Breathe.
- Breathing, breathing, breathing!
907
00:49:17,365 --> 00:49:19,166
- And...breathe...
- This is a speed thing.
908
00:49:19,166 --> 00:49:20,230
Three, six, nine, ten.
909
00:49:20,230 --> 00:49:21,293
11, 12, 13, 14...
910
00:49:21,293 --> 00:49:23,830
Two, four, six, eight, ten, 12...
911
00:49:23,830 --> 00:49:25,793
This is actual insanity.
912
00:49:29,147 --> 00:49:31,724
Semifinalists, five on your fondant fancies.
913
00:49:31,724 --> 00:49:34,466
Five minutes on your fondant fancies.
914
00:49:34,466 --> 00:49:36,430
(So messy! They're so messy!)
915
00:49:36,430 --> 00:49:40,438
I'm still going to present something. We don't give up.
916
00:49:40,438 --> 00:49:42,361
In my household.
917
00:49:42,361 --> 00:49:43,712
SHE GASPS
918
00:49:49,889 --> 00:49:51,362
It's OK. It's OK.
919
00:49:55,945 --> 00:49:57,253
Think, CB, think.
920
00:50:02,122 --> 00:50:04,535
I can't do any more now, so...
921
00:50:04,535 --> 00:50:06,990
that is how it will have to be.
922
00:50:06,990 --> 00:50:08,954
This is manic. Absolutely manic.
923
00:50:17,095 --> 00:50:21,594
Fondant and fanciable semifinalists...
924
00:50:21,594 --> 00:50:23,886
the bake's over. Step away from your bakes, please.
925
00:50:26,504 --> 00:50:28,100
My fondant is just oozing.
926
00:50:36,446 --> 00:50:39,391
Candice, do you want to bring your Showstopper up?
927
00:50:44,670 --> 00:50:47,329
- MARY:
- It's a very nice display.
928
00:50:47,329 --> 00:50:49,579
You chose to do an awful lot of work,
929
00:50:49,579 --> 00:50:51,052
and looks as though it's worked out.
930
00:50:51,052 --> 00:50:54,651
I think the praline ones, with the nuts on the end, look quite nice.
931
00:50:54,651 --> 00:50:56,001
A little bit messy at the bottom,
932
00:50:56,001 --> 00:50:57,719
they could have done with tidying up.
933
00:50:57,719 --> 00:50:59,315
It was just time at the end, yeah.
934
00:50:59,315 --> 00:51:01,606
So let's try the praline ones first.
935
00:51:06,516 --> 00:51:09,871
Now, that DOES look exciting when you cut inside.
936
00:51:09,871 --> 00:51:12,407
A lovely surprise there in the middle.
937
00:51:12,407 --> 00:51:14,861
A beautiful, textured sponge,
938
00:51:14,861 --> 00:51:17,603
and the right amount of fondant round the outside.
939
00:51:23,371 --> 00:51:25,498
There's nowt wrong with that!
940
00:51:25,498 --> 00:51:29,262
- The flavours all go well together.
- Thank you.
- It's beautiful.
941
00:51:29,262 --> 00:51:31,717
- I think your textures are spot on.
- Thank you very much.
942
00:51:31,717 --> 00:51:33,353
Looks pretty good. Right...
943
00:51:34,826 --> 00:51:36,299
- Well, that's soft.
- Ooh!
944
00:51:38,467 --> 00:51:40,308
It's neat...
945
00:51:40,308 --> 00:51:43,007
I was really worried, when you were putting that sponge in,
946
00:51:43,007 --> 00:51:46,853
with all the runny liquid round the outside. But you clever girl,
947
00:51:46,853 --> 00:51:51,068
it has not bled into the genoise sponge.
948
00:51:51,068 --> 00:51:52,909
Let's see what it tastes like.
949
00:51:52,909 --> 00:51:55,895
It's a beautiful genoise, actually. The flavours are fantastic.
950
00:51:55,895 --> 00:51:59,454
You've made two cracking fondant fancies.
951
00:51:59,454 --> 00:52:03,218
They don't LOOK so brilliant, but they're stunning.
952
00:52:03,218 --> 00:52:04,936
- Thank you.
- Thank you.
953
00:52:04,936 --> 00:52:06,123
Thank you very much.
954
00:52:12,914 --> 00:52:14,306
It's very dainty.
955
00:52:14,306 --> 00:52:16,064
They're quite small as well,
956
00:52:16,064 --> 00:52:18,683
- if I'm honest.
- I didn't want to do a big one,
957
00:52:18,683 --> 00:52:21,792
because I've had a problem with big bakes in the past.
958
00:52:21,792 --> 00:52:24,615
You've got a lovely shine on the butterflies.
959
00:52:24,615 --> 00:52:27,847
But it's a bit of a matt finish with the flowers.
960
00:52:27,847 --> 00:52:33,369
And the genoise is peeking through where the icing isn't even.
961
00:52:33,369 --> 00:52:35,948
OK. Let's try this top one.
962
00:52:35,948 --> 00:52:37,011
This is the...?
963
00:52:37,011 --> 00:52:39,874
Vanilla pink velvet with white chocolate icing.
964
00:52:45,438 --> 00:52:48,588
I'm not madly excited by the flavour.
965
00:52:48,588 --> 00:52:49,897
I know it's white chocolate,
966
00:52:49,897 --> 00:52:54,521
but it's not really coming through to me. It's just very, very sweet.
967
00:52:54,521 --> 00:52:55,953
It's VERY sweet.
968
00:52:55,953 --> 00:52:57,916
I think the sponge is baked to perfection,
969
00:52:57,916 --> 00:53:00,208
- if I'm honest, I think the sponge is fantastic.
- Cheers.
970
00:53:00,208 --> 00:53:01,967
It's not particularly good fondant,
971
00:53:01,967 --> 00:53:04,462
it's just sweetness with a great sponge inside.
972
00:53:06,058 --> 00:53:08,594
Right. Let's try the butterfly.
973
00:53:08,594 --> 00:53:10,026
Can you remind us of this one again?
974
00:53:10,026 --> 00:53:14,772
- And that's lime and ginger.
- Lime and ginger.
- Maybe don't try the icing.
975
00:53:14,772 --> 00:53:18,044
- Don't try the icing!
- It's too sweet.
- It's too sweet.
976
00:53:19,722 --> 00:53:22,585
- They're quite thin, aren't they?
- Yeah.
977
00:53:22,585 --> 00:53:24,631
There's very little sponge here...
978
00:53:24,631 --> 00:53:26,962
The sweetness is there.
979
00:53:26,962 --> 00:53:30,072
But then the tang coming in is beautiful.
980
00:53:30,072 --> 00:53:31,627
That's a potent lime, that.
981
00:53:31,627 --> 00:53:33,918
It's lovely, it's not as sweet as the last one.
982
00:53:33,918 --> 00:53:34,982
Thanks, Selasi.
983
00:53:41,977 --> 00:53:44,800
The biggest fault is obviously all the crumb has come on the outside,
984
00:53:44,800 --> 00:53:47,050
so when you poured the fondant on, it's going to crumble,
985
00:53:47,050 --> 00:53:50,078
it's gone to the side, and you can see every single crumb.
986
00:53:50,078 --> 00:53:51,509
I know.
987
00:53:51,509 --> 00:53:55,314
But it's important for them to look very smart and tempting.
988
00:53:55,314 --> 00:53:57,809
All right, we'll start with the hearts.
989
00:53:59,200 --> 00:54:00,796
Let's have a look.
990
00:54:00,796 --> 00:54:01,983
- MEL:
- Lovely.
991
00:54:01,983 --> 00:54:03,455
SHE SIGHS WITH RELIEF
992
00:54:03,455 --> 00:54:06,155
Very neat. Sponge looks good.
993
00:54:06,155 --> 00:54:09,714
Marzipan, buttercream, and then that's the raspberry...?
994
00:54:09,714 --> 00:54:11,924
That's the curd, yeah, the raspberry curd.
995
00:54:17,243 --> 00:54:20,719
Very good rise on your genoise as well.
996
00:54:20,719 --> 00:54:22,561
The flavours go well together,
997
00:54:22,561 --> 00:54:27,347
- but it's just so sad you didn't put something on the outside.
- Yes.
998
00:54:27,347 --> 00:54:29,638
Now, lemon should win.
999
00:54:29,638 --> 00:54:33,075
- Cos it's bit of a favourite of both Mary's and mine, actually.
- Hope so!
1000
00:54:36,757 --> 00:54:38,966
Now, the lemon's coming through.
1001
00:54:38,966 --> 00:54:41,297
But, you see, it needs something sharp,
1002
00:54:41,297 --> 00:54:44,203
because a fondant fancy is so sweet.
1003
00:54:44,203 --> 00:54:47,679
So if you have something sharp, it just brings it all together.
1004
00:54:47,679 --> 00:54:49,767
It's a shame. The top looks good,
1005
00:54:49,767 --> 00:54:51,730
just the side's let you down a little bit.
1006
00:54:51,730 --> 00:54:54,226
- Yeah.
- But the flavours are good, the flavours are good.
- Sorry.
1007
00:55:00,035 --> 00:55:02,039
The presentation is stunning.
1008
00:55:02,039 --> 00:55:06,745
Both of them, you've gone simple, which, in a way, is a good idea.
1009
00:55:06,745 --> 00:55:11,204
You're got a good finish on the fondant of the coffee ones.
1010
00:55:11,204 --> 00:55:15,990
As we come down, the jam is pouring out of the lower ones.
1011
00:55:17,463 --> 00:55:21,186
Have you got buttercream on the outside before you put
1012
00:55:21,186 --> 00:55:22,945
- the fondant on?
- Yes, I did.
1013
00:55:22,945 --> 00:55:24,541
It was maybe a little thin in places,
1014
00:55:24,541 --> 00:55:26,382
which is probably why you can see the jam.
1015
00:55:26,382 --> 00:55:29,491
I think what we'll do is we'll start with the vanilla...
1016
00:55:35,750 --> 00:55:38,245
Good jam, good sponge, good flavour.
1017
00:55:38,245 --> 00:55:39,883
Sharp and to the point.
1018
00:55:39,883 --> 00:55:41,600
Textures are excellent.
1019
00:55:41,600 --> 00:55:43,728
Let's try this mocha one.
1020
00:55:43,728 --> 00:55:44,791
Cuts well.
1021
00:55:49,292 --> 00:55:52,196
There's a little bit too much buttercream for me.
1022
00:55:52,196 --> 00:55:54,529
In a way, wise, to get that lovely finish,
1023
00:55:54,529 --> 00:55:58,088
but when you come to eat it, it's a little bit too buttery.
1024
00:55:58,088 --> 00:55:59,519
Textures are good.
1025
00:55:59,519 --> 00:56:02,301
The mocha coming through works really well, actually.
1026
00:56:05,289 --> 00:56:07,171
Which one took your fondant fancy, Mary,
1027
00:56:07,171 --> 00:56:08,603
which was your favourite today?
1028
00:56:08,603 --> 00:56:12,611
Well, Candice, I have never tasted better flavours.
1029
00:56:12,611 --> 00:56:14,289
She really pushed the boat out.
1030
00:56:14,289 --> 00:56:16,293
If it was tidier around the side,
1031
00:56:16,293 --> 00:56:18,994
she would have done much better on appearance.
1032
00:56:18,994 --> 00:56:21,693
Andrew did incredibly well on the first day.
1033
00:56:21,693 --> 00:56:24,394
Has this challenge lived up to expectations?
1034
00:56:24,394 --> 00:56:28,443
He's done very well with this challenge. Because he went simple.
1035
00:56:28,443 --> 00:56:29,549
He's up for Star Baker,
1036
00:56:29,549 --> 00:56:33,313
I think Candice has to be up there as well. Selasi...
1037
00:56:33,313 --> 00:56:34,703
What can you say about Selasi?
1038
00:56:34,703 --> 00:56:37,484
Those are a little bit basic.
1039
00:56:37,484 --> 00:56:41,494
And of course, they are just a little bit clumsy.
1040
00:56:41,494 --> 00:56:45,668
Jane had a bit of an issue with her tidiness, didn't she, Mary?
1041
00:56:45,668 --> 00:56:48,859
She didn't coat the outsides with buttercream.
1042
00:56:48,859 --> 00:56:50,864
And really, when you look at them,
1043
00:56:50,864 --> 00:56:53,440
they're very, very lumpy round the outside.
1044
00:57:03,341 --> 00:57:05,918
Bakers, I've got the great job.
1045
00:57:05,918 --> 00:57:10,786
I get to announce which one of you is to be Star Baker this week.
1046
00:57:10,786 --> 00:57:14,918
I may not be Mystic Meg, but I read your Palmier,
1047
00:57:14,918 --> 00:57:19,869
and I saw that your Savarin was going to be incroyable,
1048
00:57:19,869 --> 00:57:22,692
and your fondant fancies were going to be fantastique.
1049
00:57:22,692 --> 00:57:26,538
Mystery Star Baker, mystery no more, you are...
1050
00:57:29,320 --> 00:57:32,633
- ..Andrew.
- Yeah!
- Well done.
- Well done!
1051
00:57:32,633 --> 00:57:35,087
- Well done, Andrew.
- THEY APPLAUD
1052
00:57:35,087 --> 00:57:37,134
I have the less pleasant task this week.
1053
00:57:37,134 --> 00:57:40,857
And I know that this is a really hard week for anyone to leave.
1054
00:57:40,857 --> 00:57:45,397
And so it's with real, incredible sadness that this week...
1055
00:57:45,397 --> 00:57:46,748
we say goodbye to...
1056
00:57:48,588 --> 00:57:50,634
..Selasi.
1057
00:57:50,634 --> 00:57:53,498
- Who we just love!
- We love.
1058
00:57:53,498 --> 00:57:56,116
I'm using this as an excuse to get very, very close to you, Selasi.
1059
00:57:56,116 --> 00:57:58,979
- I want to get closer..
- Get off, get off him!
1060
00:57:58,979 --> 00:58:01,393
- Aw!
- Selasi!
1061
00:58:01,393 --> 00:58:04,052
It's a massively great achievement, personally and for my family
1062
00:58:04,052 --> 00:58:05,690
for getting this far in the semifinals.
1063
00:58:05,690 --> 00:58:07,449
Come on, bring it in again. He's mine.
1064
00:58:07,449 --> 00:58:10,640
It's been absolutely... yeah, amazing, splendid.
1065
00:58:10,640 --> 00:58:12,113
Splendid. Loved it all.
1066
00:58:12,113 --> 00:58:15,508
No-one's more sad than me to say goodbye to Selasi.
1067
00:58:15,508 --> 00:58:17,963
What a character, what a baker.
1068
00:58:17,963 --> 00:58:20,745
I'm very proud of Selasi, I think he's a great baker.
1069
00:58:20,745 --> 00:58:22,831
And he'll carry on doing it, you know.
1070
00:58:22,831 --> 00:58:26,513
I don't have words, I really don't. I could cry, actually!
1071
00:58:26,513 --> 00:58:29,295
And I haven't being close to crying all day!
1072
00:58:29,295 --> 00:58:32,322
- Welcome to the final.
- Thank you so much.
1073
00:58:32,322 --> 00:58:35,513
I'm so proud of myself. So happy!
1074
00:58:35,513 --> 00:58:37,763
Feels absolutely incredible to be in the final.
1075
00:58:37,763 --> 00:58:40,422
And to get Star Baker as well, I really wasn't expecting that.
1076
00:58:40,422 --> 00:58:41,977
Yes!
1077
00:58:43,327 --> 00:58:46,110
Ten weeks ago, 12 bakers entered the tent.
1078
00:58:47,091 --> 00:58:48,931
Come into the Mel/Sue sandwich.
1079
00:58:48,931 --> 00:58:50,078
One by one...
1080
00:58:50,078 --> 00:58:52,573
- Michael.
- ..we bid them farewell.
1081
00:58:52,573 --> 00:58:54,946
- I reached my limit.
- I knew it was coming.
1082
00:58:54,946 --> 00:58:56,787
- Tom.
- Benjamina.
1083
00:58:56,787 --> 00:58:59,323
I'd have loved to be in the final, but we can't all go.
1084
00:58:59,323 --> 00:59:01,042
Now, just three remain.
1085
00:59:01,042 --> 00:59:02,311
Right, calm down now.
1086
00:59:02,311 --> 00:59:05,583
But who will be crowned the winner
1087
00:59:05,583 --> 00:59:08,324
of The Great British Bake Off 2016?
1088
00:59:08,324 --> 00:59:09,880
The winner is...
1089
00:59:09,880 --> 00:59:11,065
SHEEP BLEAT
84654
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.