Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,043 --> 00:00:05,683
GERMAN ACCENT: # Welcome to the
baking show, baking show,
baking show
2
00:00:05,723 --> 00:00:10,043
GERMAN ACCENT: # This week it is
German week, German week,
German week
3
00:00:10,083 --> 00:00:13,963
♪ Thank you for explaining me,
explaining me, explaining me
4
00:00:14,003 --> 00:00:17,923
♪ We are baking in the tent,
in the tent, in the tent
5
00:00:17,963 --> 00:00:23,523
♪ Welcome to the baking show,
baking show, baking... ♪
6
00:00:23,563 --> 00:00:25,523
♪ It seems we have been unplugged
7
00:00:25,563 --> 00:00:27,923
♪ Been unplugged
Been unplugged. ♪
8
00:00:27,963 --> 00:00:31,563
BOTH, IN GERMAN ACCENTS: Welcome to
the Great British German Bake Off.
9
00:00:31,603 --> 00:00:32,883
Ja!
10
00:00:32,923 --> 00:00:37,323
Last time... Whoopsy daisies.
..the bakers duelled with desserts.
11
00:00:37,363 --> 00:00:40,243
Everybody's terrified
about collapsing cakes.
12
00:00:40,283 --> 00:00:42,603
And while Chigs
cruised to victory...
13
00:00:42,643 --> 00:00:44,923
It's amazing. Wow. Well done.
14
00:00:44,963 --> 00:00:48,523
..Freya floundered.
Oh, no, today's just not my day.
15
00:00:48,563 --> 00:00:51,243
But a traumatic Technical...
You've gotta laugh.
16
00:00:51,283 --> 00:00:54,283
..and a shocking Showstopper...
It's going to completely collapse.
17
00:00:54,323 --> 00:00:57,843
..saw Maggie become the latest baker
to leave the tent.
18
00:00:57,883 --> 00:01:00,243
We might as well
go out with a bang.
19
00:01:00,283 --> 00:01:03,723
Now... I can hear the Bake Off
rushing music in my head.
20
00:01:03,763 --> 00:01:07,603
..it's German week.
It's time to get fingers dirty.
21
00:01:07,643 --> 00:01:10,443
A Bavarian biscuit Signature...
Come on.
22
00:01:10,483 --> 00:01:13,443
..an uber-tricky technical...
Oh, my God, they're all going.
23
00:01:13,483 --> 00:01:16,603
This is getting stressful now, huh?
..and a yeast leavened Showstopper
24
00:01:16,643 --> 00:01:19,163
will determine who will rise
to the occasion...
25
00:01:19,203 --> 00:01:22,123
That's beautiful. I've never had
anything quite like that before.
26
00:01:22,163 --> 00:01:25,363
..and who will get...
Oh, no! ..das boot.
27
00:01:25,403 --> 00:01:27,803
Come on. Yeah.
You've got this. I hope so.
28
00:01:27,843 --> 00:01:30,203
It's not as much as Jurgen
but you have got it.
29
00:01:51,003 --> 00:01:53,683
I'm so excited to
be, like, halfway through.
30
00:01:53,723 --> 00:01:56,603
I'm feeling good, yeah.
The weather's really nice.
31
00:01:56,643 --> 00:02:00,523
I'm feeling positive.
For now anyway.
32
00:02:00,563 --> 00:02:03,563
German week this week. What is
German week? I've got no idea.
33
00:02:03,603 --> 00:02:06,483
I've never baked any German
stuff in my life. Jurgen's week.
34
00:02:06,523 --> 00:02:08,403
Just another one of Jurgen's weeks.
35
00:02:08,443 --> 00:02:10,683
We're just here for the ride,
aren't we?
36
00:02:10,723 --> 00:02:14,083
How do you say "good luck" in
German? Viel Gluck. Viel Gluck.
37
00:02:14,123 --> 00:02:16,603
But if you go on a show
like this you would say...
38
00:02:16,643 --> 00:02:18,203
HE SPEAKS GERMAN
39
00:02:18,243 --> 00:02:21,123
..which means break a leg and break
your neck. Oh, good God.
40
00:02:21,163 --> 00:02:23,723
That's brutal.
LAUGHTER
41
00:02:23,763 --> 00:02:25,963
There's certainly a bit of pressure
42
00:02:26,003 --> 00:02:29,123
being here in German week
as a German.
43
00:02:29,163 --> 00:02:31,603
You might argue that Jurgen
is in a favourable position
44
00:02:31,643 --> 00:02:34,803
because of his, you know, heritage
but, uh, it's still a competition
45
00:02:34,843 --> 00:02:37,643
at the end of the day so I'm going
to give it my best shot.
46
00:02:37,683 --> 00:02:39,963
German week, yeah,
I don't usually bake German stuff
47
00:02:40,003 --> 00:02:43,203
but we'll see how it goes. If it
goes anything like my GCSE German
48
00:02:43,243 --> 00:02:44,923
then... I'm outta here.
49
00:02:46,203 --> 00:02:48,483
Good morning, bakers,
welcome back to the tent.
50
00:02:48,523 --> 00:02:51,483
Now, this week is a Bake Off first.
51
00:02:51,523 --> 00:02:56,123
It is German week and we can reveal
the Star Baker is Jurgen.
52
00:02:56,163 --> 00:02:57,723
LAUGHTER
53
00:02:57,763 --> 00:03:00,403
It is German week and it's
your Signature Challenge
54
00:03:00,443 --> 00:03:02,403
and the judges would love you
to make
55
00:03:02,443 --> 00:03:06,003
two batches of 12 German biscuits.
56
00:03:06,043 --> 00:03:09,363
Your two batches should be
exquisitely finished
57
00:03:09,403 --> 00:03:11,763
and dipped, coated or decorated.
58
00:03:11,803 --> 00:03:14,723
You have 2 hours 15 minutes.
59
00:03:14,763 --> 00:03:17,523
On your marks. Get set. Backen!
60
00:03:17,563 --> 00:03:19,483
Right, let's go.
61
00:03:19,523 --> 00:03:23,883
Doing 24 biscuits in just over
two hours is quite difficult.
62
00:03:23,923 --> 00:03:26,483
I don't really know what I'm doing
I'm just kind of baking
63
00:03:26,523 --> 00:03:30,683
a biscuit that I think is relatively
German. But we'll see.
64
00:03:30,723 --> 00:03:33,563
I think one of the really important
things about German biscuits
65
00:03:33,603 --> 00:03:35,563
is that they're usually produced
for Christmas
66
00:03:35,603 --> 00:03:38,403
so people take a lot of trouble
about the decoration,
67
00:03:38,443 --> 00:03:40,723
so they are intricately iced.
68
00:03:40,763 --> 00:03:43,323
What we want are two different
types of biscuit,
69
00:03:43,363 --> 00:03:47,603
one with butter, shortbread-type
biscuit which are very crumbly,
70
00:03:47,643 --> 00:03:49,363
and then one with ground almonds.
71
00:03:49,403 --> 00:03:52,163
That creates a macaron-style
of biscuit which is crispy
72
00:03:52,203 --> 00:03:54,963
on the outside and slightly chewy
on the inside.
73
00:03:55,003 --> 00:03:58,203
I wouldn't like them to step
too far away from the original.
74
00:03:58,243 --> 00:04:01,483
They might change the flavour,
they might change the icing
75
00:04:01,523 --> 00:04:05,043
but they should still be
recognisable as German biscuits.
76
00:04:05,083 --> 00:04:08,083
I think a lot of the bakers are
going to be watching Jurgen to see
77
00:04:08,123 --> 00:04:11,603
what he does but I think they need
to concentrate on their own game.
78
00:04:13,083 --> 00:04:15,843
Now, it's time to get fingers dirty.
79
00:04:15,883 --> 00:04:18,923
For their first batch,
most of the bakers have chosen
80
00:04:18,963 --> 00:04:22,763
a shortbread-style biscuit. So,
shortbread should be quite crumbly.
81
00:04:22,803 --> 00:04:26,043
Um, and I think the key is basically
not to overwork it.
82
00:04:26,083 --> 00:04:28,803
If you overwork the dough,
the biscuit becomes really tough
83
00:04:28,843 --> 00:04:30,163
and not short.
84
00:04:30,203 --> 00:04:34,923
And whilst the technique may be
familiar, the language is not.
85
00:04:34,963 --> 00:04:39,643
Spring-le? Sprin-gle?
Haus...freu...den? Hausfreuden?
86
00:04:39,683 --> 00:04:41,563
And that means house of friends.
87
00:04:41,603 --> 00:04:45,723
I'm making gluwein platzchen.
88
00:04:45,763 --> 00:04:49,763
Gluwein platzchen.
Gluwein platzchen. Platzchen.
89
00:04:49,803 --> 00:04:53,803
Very good. There is a bonus to him
being here apart from the fact
90
00:04:53,843 --> 00:04:55,243
that he's going to get Star Baker.
91
00:04:55,283 --> 00:04:59,283
Star baker already before starting,
that's harsh, yes.
92
00:04:59,323 --> 00:05:00,843
Got two days to get through.
93
00:05:00,883 --> 00:05:03,923
For his shortbread batch,
Jurgen is recreating his brother's
94
00:05:03,963 --> 00:05:05,843
favourite almond horns
95
00:05:05,883 --> 00:05:07,483
but giving them a caffeinated kick
96
00:05:07,523 --> 00:05:09,083
with espresso powder.
97
00:05:09,123 --> 00:05:12,403
He'll decorate both sets of biscuits
with white and dark chocolate
98
00:05:12,443 --> 00:05:15,403
in his bid to claim German week's
Star Baker crown.
99
00:05:15,443 --> 00:05:18,283
I mean, this is weird for you,
isn't it, cos you have to do well
100
00:05:18,323 --> 00:05:21,843
this week. Cos everyone's expecting
you to do really well.
101
00:05:21,883 --> 00:05:24,243
I have to do well
because I like this bunch of people
102
00:05:24,283 --> 00:05:28,843
and want to stay in. And also you
want to be able to go home again?
103
00:05:28,883 --> 00:05:31,883
No-one watches this show
in Germany, do they?
104
00:05:31,923 --> 00:05:33,603
Uh, they have their own version.
105
00:05:33,643 --> 00:05:36,523
Do they have their own German
version of me? Uh, no.
106
00:05:36,563 --> 00:05:40,283
They have one host. One host.
So efficient. Very efficient.
107
00:05:40,323 --> 00:05:43,003
I've been here longer than Matt,
just remember that. Yeah, yeah.
108
00:05:43,043 --> 00:05:46,323
If they cut it down to one host,
just saying.
109
00:05:46,363 --> 00:05:49,923
Jurgen may have the home advantage
this week but one baker...
110
00:05:49,963 --> 00:05:52,083
Giuseppe, good morning.
Good morning.
111
00:05:52,123 --> 00:05:55,683
..is hoping to spice up his German
biscuits the Italian way.
112
00:05:55,723 --> 00:06:01,483
I will be flavouring the dough
with pisto which is a... Gravy?!
113
00:06:01,523 --> 00:06:04,923
With gravy? That's going to give it
a very savoury taste. Pisto, pisto.
114
00:06:04,963 --> 00:06:06,363
Oh, pisto. Oh.
115
00:06:06,403 --> 00:06:09,923
Giuseppe's pisto spice mix
contains cinnamon, aniseed,
116
00:06:09,963 --> 00:06:11,603
black pepper and cloves.
117
00:06:11,643 --> 00:06:14,243
He's hoping it will complement
the strawberry jam filling
118
00:06:14,283 --> 00:06:18,163
of his Linzer Augen which he'll
decorate with candied orange stars.
119
00:06:18,203 --> 00:06:21,083
You would think that
biscuits are relatively easy
120
00:06:21,123 --> 00:06:24,323
but we've got two batches to make.
They have to be highly decorated
121
00:06:24,363 --> 00:06:27,883
so time, as usual,
is not working in our favour.
122
00:06:27,923 --> 00:06:32,563
Paul and Prue will also be expecting
consistency across both batches.
123
00:06:32,603 --> 00:06:34,523
I'm just weighing each of them out
124
00:06:34,563 --> 00:06:36,883
so they're sort of somewhat
the same.
125
00:06:36,923 --> 00:06:39,323
To be honest with you,
I am kind of just winging this.
126
00:06:39,363 --> 00:06:43,203
It's quite a sticky dough so I just
found it easier just to use, like,
127
00:06:43,243 --> 00:06:45,843
a cheesecake thing
and it's all weighed out
128
00:06:45,883 --> 00:06:47,683
and then just flatten it.
129
00:06:47,723 --> 00:06:51,283
Hello, Lizzie. Hello. Lizzie, tell
us all about your German biscuits.
130
00:06:51,323 --> 00:06:56,163
Um, my first ones are... Is it even
worth me pronouncing these?
131
00:06:56,203 --> 00:06:59,523
Honestly. I think the Liverpool
accent, Paul do you agree...
132
00:06:59,563 --> 00:07:02,643
Lends itself. ..helps it
cos you've got the yeutch sound.
133
00:07:02,683 --> 00:07:08,763
Yeutch. It's called Spitzbuben and
that means cheeky boys, apparently.
134
00:07:08,803 --> 00:07:11,803
Said to resemble the face
of a mischievous child,
135
00:07:11,843 --> 00:07:14,483
Lizzie's cheeky boys will be made
even cheekier
136
00:07:14,523 --> 00:07:17,843
with the addition of mixed spice
and an apple and cardamom jam.
137
00:07:17,883 --> 00:07:20,603
I don't know whether to pipe on
eyelashes and lips
138
00:07:20,643 --> 00:07:23,083
or whether that's going to be
too wacky for them
139
00:07:23,123 --> 00:07:27,283
because they don't seem to like my,
like, colourful wackiness.
140
00:07:27,323 --> 00:07:29,723
It's getting hot in here.
141
00:07:29,763 --> 00:07:33,003
Working with a butter rich
shortbread dough in a hot tent...
142
00:07:33,043 --> 00:07:35,283
The fact that I'm shaking
doesn't really help.
143
00:07:35,323 --> 00:07:38,403
..means the bakers will need to
factor in extra resting time
144
00:07:38,443 --> 00:07:40,203
in the fridge before baking.
145
00:07:40,243 --> 00:07:42,883
SHE GASPS
146
00:07:42,923 --> 00:07:46,323
If you put it in the oven and it's
at room temperature it'll just...
147
00:07:46,363 --> 00:07:48,843
The cookie'll just spread out
so if you put it in the freezer,
148
00:07:48,883 --> 00:07:51,003
get it really cold,
it'll hold its shape.
149
00:07:51,043 --> 00:07:54,403
But Crystelle has a different
strategy for ensuring her biscuits
150
00:07:54,443 --> 00:07:56,363
will retain their shape in the oven.
151
00:07:56,403 --> 00:07:58,803
So these are brown butter
shortbread. That's just going to
152
00:07:58,843 --> 00:07:59,963
chill for 15 minutes
153
00:08:00,003 --> 00:08:02,563
and then I'm going to just bake
them like this and cut out rounds.
154
00:08:02,603 --> 00:08:04,603
I find it's the best way to get them
more uniform.
155
00:08:04,643 --> 00:08:07,403
How do you ensure that it's all
equal in there? In height.
156
00:08:07,443 --> 00:08:09,803
So you're going to get a thick
biscuit and a thin biscuit.
157
00:08:09,843 --> 00:08:12,683
Um, I'm, I'm using a little cake
scraper just to kind of scrape
158
00:08:12,723 --> 00:08:15,323
that across. And then I will just
say a little prayer
159
00:08:15,363 --> 00:08:17,763
and hope that they're
all the same height.
160
00:08:17,803 --> 00:08:21,043
Crystelle is aiming for 12 perfectly
round shortbreads
161
00:08:21,083 --> 00:08:23,843
which she's flavouring with cardamom
and pistachio
162
00:08:23,883 --> 00:08:25,883
and decorating with
spun white chocolate.
163
00:08:25,923 --> 00:08:29,203
Small state of panic now because
there is not a lot of time left.
164
00:08:29,243 --> 00:08:31,683
These should be
in the freezer already.
165
00:08:31,723 --> 00:08:34,843
And Crystelle isn't the only one
racing to rest their biscuits.
166
00:08:34,883 --> 00:08:36,323
I've got to get my skates on.
167
00:08:36,363 --> 00:08:39,683
George's biscuits have an intricate
embossed design which could
168
00:08:39,723 --> 00:08:42,803
lose definition in the oven
if not chilled for long enough.
169
00:08:42,843 --> 00:08:47,603
Really, you need to let them rest
for, like, ages, like 24 hours.
170
00:08:47,643 --> 00:08:48,883
I don't have that time.
171
00:08:48,923 --> 00:08:51,883
Not only do George's embossed
aniseed biscuits require
172
00:08:51,923 --> 00:08:55,323
a lot of resting time, once baked,
they're traditionally left
173
00:08:55,363 --> 00:08:58,923
to mature to achieve their
characteristic honeycomb texture.
174
00:08:58,963 --> 00:09:02,123
So it might be a bit softer
than it would be in two days' time.
175
00:09:02,163 --> 00:09:07,003
Yeah. Maybe not the best biscuit
choice in the tent but I like 'em.
176
00:09:07,043 --> 00:09:11,003
We'll see. Thank you very much,
George. Yeah, thanks, guys, thanks.
177
00:09:11,043 --> 00:09:12,683
So you can speak German? Yeah.
178
00:09:12,723 --> 00:09:15,843
Why don't you do the time call in
German? Oh, OK, all right I will.
179
00:09:15,883 --> 00:09:20,763
Here we go. GERMAN ACCENT:
Bakers, you're halfway through.
180
00:09:20,803 --> 00:09:22,483
And that's German, is it? Yeah.
181
00:09:22,523 --> 00:09:26,043
The first set of biscuits
might be resting... Right, next.
182
00:09:26,083 --> 00:09:28,163
..but there's no respite
for the bakers.
183
00:09:28,203 --> 00:09:30,723
When one biscuit dough's chilling,
you move onto your other
184
00:09:30,763 --> 00:09:34,483
biscuit dough and then whilst that's
baking you do something else
and it's all a bit non stop.
185
00:09:34,523 --> 00:09:36,603
Need to keep moving.
For their second batch,
186
00:09:36,643 --> 00:09:39,443
the bakers have all chosen
almond-based biscuits.
187
00:09:39,483 --> 00:09:41,483
This is actually very simple to make
188
00:09:41,523 --> 00:09:45,163
because it's just a paste
of almonds, sugar and egg white.
189
00:09:45,203 --> 00:09:48,603
It's grim, innit?
It's sticky dough.
190
00:09:48,643 --> 00:09:52,203
This one's pretty much pure
marzipan. They call it almond horns.
191
00:09:52,243 --> 00:09:54,923
I'm going to infuse this with
orange. I always get the feedback
192
00:09:54,963 --> 00:09:57,683
they can never taste enough of my
flavours hence why I'm going to
193
00:09:57,723 --> 00:09:59,203
ramp it up a little bit more.
194
00:09:59,243 --> 00:10:02,483
With the zest of three oranges,
Chigs is hoping to pack a punch
195
00:10:02,523 --> 00:10:05,603
with his marzipan horns which he'll
decorate with spun chocolate
196
00:10:05,643 --> 00:10:07,043
and flaked almonds.
197
00:10:07,083 --> 00:10:10,323
So, I've never, ever tried these
biscuits ever before but I know
198
00:10:10,363 --> 00:10:13,163
it's supposed to be crunchy on the
outside with a very chewy interior.
199
00:10:13,203 --> 00:10:15,883
Want to make sure you can taste
that orange in there as well...
200
00:10:15,923 --> 00:10:19,323
The amount of zest you're putting
in, I've no doubt we will.
201
00:10:19,363 --> 00:10:22,963
Also giving her almond biscuits
a fruity twist is Freya.
202
00:10:23,003 --> 00:10:25,883
I've added in some glace cherries,
you know, a bit like, erm,
203
00:10:25,923 --> 00:10:30,083
a cherry bakewell. So it's kind of
like a British version.
204
00:10:30,123 --> 00:10:33,403
Inspired by the Christmas classic
cinnamon stars,
205
00:10:33,443 --> 00:10:35,363
Freya's cherry laden version
206
00:10:35,403 --> 00:10:36,843
will be topped with a thin layer
207
00:10:36,883 --> 00:10:39,323
of intricately decorated
vegan meringue.
208
00:10:39,363 --> 00:10:43,203
These are going in for 15 minutes.
209
00:10:43,243 --> 00:10:45,163
Right, let's go.
210
00:10:45,203 --> 00:10:47,043
With such a short bake time...
211
00:10:47,083 --> 00:10:50,523
I'm putting them on for ten minutes
to start with. That should be OK.
212
00:10:50,563 --> 00:10:54,123
..the bakers have a small window of
opportunity to prepare any jams
213
00:10:54,163 --> 00:10:55,843
or fillings for their biscuits.
214
00:10:55,883 --> 00:10:58,643
What you doing now? Well, I'm just
going to measure out some jam
215
00:10:58,683 --> 00:11:00,683
and then mix it in
with the marzipan.
216
00:11:00,723 --> 00:11:03,763
That sounds like baking to me. Yeah.
That sounds like German baking.
217
00:11:03,803 --> 00:11:07,003
Yeah, proper German baking, man.
Come on. Yeah. You've got this.
218
00:11:07,043 --> 00:11:09,283
Not as much as Jurgen,
but you have got it.
219
00:11:10,843 --> 00:11:13,283
That's going to be
the mulled wine jam.
220
00:11:13,323 --> 00:11:16,323
Mulled wine is my favourite drink
when I go skiing.
221
00:11:16,363 --> 00:11:18,963
And that sounds like I go skiing
all the time, I'm really good,
222
00:11:19,003 --> 00:11:21,283
but I'm the worst skier on the
planet so I normally drown
223
00:11:21,323 --> 00:11:23,763
my sorrows with a couple of glasses
of gluhwein.
224
00:11:23,803 --> 00:11:27,483
Amanda's apres ski-inspired jam
will be bursting with Christmas
225
00:11:27,523 --> 00:11:31,323
flavours and will sandwich
her iced vanilla shortbread hearts.
226
00:11:31,363 --> 00:11:34,163
That jam sounds delicious.
It is delicious.
227
00:11:34,203 --> 00:11:36,683
If nothing else,
you'll like the jam.
228
00:11:36,723 --> 00:11:40,083
No we're planning on liking
everything, Amanda.
229
00:11:40,123 --> 00:11:42,083
Thank you, Amanda.
I'll do my best.
230
00:11:42,123 --> 00:11:43,963
Hopefully, they'll come out OK.
231
00:11:44,003 --> 00:11:48,003
In fact, I'm hoping for better than
that I hope they come out perfect.
232
00:11:48,043 --> 00:11:50,723
But every minute in the oven...
Come on.
233
00:11:50,763 --> 00:11:52,603
Going to give 'em
another two minutes.
234
00:11:52,643 --> 00:11:56,323
..means less baking and cooling time
for their second batch of biscuits.
235
00:11:56,363 --> 00:11:58,203
This is getting stressful now, uh?
236
00:11:58,243 --> 00:11:59,803
Are you excited for German week?
237
00:11:59,843 --> 00:12:02,403
No, why would you be excited
for German week?
238
00:12:02,403 --> 00:12:04,123
I'd be excited for German week
239
00:12:04,163 --> 00:12:07,483
because I was raised by a German
family. Was you? Yeah.
240
00:12:07,523 --> 00:12:09,603
In a forest in Munich. In a forest?
241
00:12:09,643 --> 00:12:12,163
I say family - it was
a family of wolves.
242
00:12:14,243 --> 00:12:16,003
That's it, taking them out.
243
00:12:16,043 --> 00:12:17,843
As the first batch of biscuits...
244
00:12:17,883 --> 00:12:19,483
My coffee horns are ready.
245
00:12:19,523 --> 00:12:20,843
Perfect.
246
00:12:20,883 --> 00:12:25,123
I feel like these are definitely not
gonna come off of the paper. Oh.
247
00:12:25,163 --> 00:12:26,603
..make way for the second.
248
00:12:26,643 --> 00:12:28,003
Two, four, six, eight.
249
00:12:28,043 --> 00:12:29,643
Who do we appreciate?
250
00:12:29,683 --> 00:12:31,163
German biscuits.
251
00:12:31,203 --> 00:12:32,563
These go in.
252
00:12:32,603 --> 00:12:34,323
Multi-tasking to the max.
253
00:12:34,363 --> 00:12:37,723
The bakers must now juggle preparing
their decorative elements...
254
00:12:37,763 --> 00:12:41,883
I'm...creating some little
decorations for the Linzer Augen.
255
00:12:41,923 --> 00:12:44,283
I'm going to temper some
white chocolate...
256
00:12:44,323 --> 00:12:46,083
HE GASPS
..in this weather.
257
00:12:46,123 --> 00:12:47,963
..with keeping a watchful eye...
258
00:12:48,003 --> 00:12:49,323
One more minute.
259
00:12:49,363 --> 00:12:52,363
..on the biscuits still in the oven.
260
00:12:52,403 --> 00:12:55,323
They're spreading out,
but what can you do?
261
00:12:57,443 --> 00:12:59,523
It's fine.
262
00:12:59,563 --> 00:13:02,123
IN GERMAN ACCENT: Bakers, you have
15 minutes left.
263
00:13:02,163 --> 00:13:03,683
That is not actual German.
264
00:13:03,723 --> 00:13:05,843
It is, I've seen it on 'Allo 'Allo!
265
00:13:05,883 --> 00:13:09,283
I'm just gonna highlight
some of the design.
266
00:13:09,323 --> 00:13:10,843
They look German, ya?
267
00:13:11,963 --> 00:13:15,883
Er, I'm gonna pipe some eyelashes
onto these and some lips.
268
00:13:15,923 --> 00:13:17,763
Like cheeky girls they can be.
269
00:13:17,803 --> 00:13:20,603
I believe the temper is OK.
270
00:13:20,643 --> 00:13:22,963
They all look like the same height,
don't they?
271
00:13:25,443 --> 00:13:26,923
I think these are ready.
272
00:13:26,963 --> 00:13:29,043
Coming out.
273
00:13:29,083 --> 00:13:30,683
Nice, uniformly baked.
274
00:13:30,723 --> 00:13:33,243
They look OK.
Some of them have cracked.
275
00:13:34,883 --> 00:13:37,683
I think they look all right.
I might just peel the burnt
276
00:13:37,723 --> 00:13:39,963
raisins off cos Paul's not
gonna love that.
277
00:13:40,003 --> 00:13:42,883
Just gotta quickly get those
decorations on.
278
00:13:42,923 --> 00:13:45,083
Now, it's time to put them together.
279
00:13:45,123 --> 00:13:47,163
Glue, glue together, baby.
280
00:13:47,203 --> 00:13:48,963
This is just my jam.
281
00:13:49,003 --> 00:13:50,043
It's nice and thick -
282
00:13:50,083 --> 00:13:52,643
it would dribble out of the biscuits
if it wasn't.
283
00:13:52,683 --> 00:13:54,963
Oh, dammit. I need to get a move on.
284
00:13:55,003 --> 00:13:58,683
I'll just put the icing on the
more burnt bits, that's fine.
285
00:13:58,723 --> 00:14:00,203
How long have we got now?
286
00:14:00,243 --> 00:14:02,523
Bakers, you have one minute left.
287
00:14:02,563 --> 00:14:04,323
Oh, God.
288
00:14:06,243 --> 00:14:07,563
Oh, gosh.
289
00:14:08,523 --> 00:14:12,403
I can hear the Bake Off rushing
music in my head.
290
00:14:12,443 --> 00:14:13,883
Wonderful.
291
00:14:13,923 --> 00:14:15,643
They're cheeky and they've just
292
00:14:15,683 --> 00:14:18,123
been found out doing something,
aren't they?
293
00:14:18,163 --> 00:14:19,723
It is Christmas, it's snowing.
294
00:14:22,603 --> 00:14:24,563
Messy, messy, messy.
295
00:14:29,123 --> 00:14:30,883
Bakers, your time is up.
296
00:14:33,043 --> 00:14:37,323
Chocolate isn't setting, but that's
not a surprise in this heat.
297
00:14:37,363 --> 00:14:40,083
But they taste delicious. Yeah.
Exactly. Don't worry about that.
298
00:14:44,123 --> 00:14:45,723
Oh, I've got one missing.
299
00:14:52,003 --> 00:14:55,723
The bakers' two batches of German
biscuits now face
300
00:14:55,763 --> 00:14:57,643
the judgment of Paul and Prue.
301
00:15:04,323 --> 00:15:05,963
They all look lovely.
302
00:15:06,003 --> 00:15:08,923
Let's start with the orange
and strawberry, shall we?
303
00:15:09,963 --> 00:15:11,803
That is beautifully done.
304
00:15:11,843 --> 00:15:13,283
Really beautiful.
305
00:15:15,003 --> 00:15:17,123
The orange in the shortbread's
delicious.
306
00:15:17,163 --> 00:15:19,323
It blends beautifully with
the strawberry
307
00:15:19,363 --> 00:15:22,243
and the spice that you've
got in there, it's just perfect.
308
00:15:22,283 --> 00:15:25,323
Right, coffee and pecan, hey?
309
00:15:25,363 --> 00:15:27,083
They're gonna be lovely, I'm sure.
310
00:15:28,803 --> 00:15:30,363
Unusual and delicious.
311
00:15:30,403 --> 00:15:33,323
And the pecan, that nuttiness that
it brings to the coffee -
312
00:15:33,363 --> 00:15:35,403
it's perfect. Really lovely.
313
00:15:35,443 --> 00:15:37,883
Thank you. Thank you.
314
00:15:43,123 --> 00:15:44,563
They do look very nice.
315
00:15:44,603 --> 00:15:46,763
Let's see if they taste
half as good as they look.
316
00:15:46,803 --> 00:15:49,923
So I have done brown butter
shortbread with pistachios
317
00:15:49,963 --> 00:15:51,923
and cardamom. I love the flavour.
318
00:15:51,963 --> 00:15:53,883
It's quite unusual, too.
319
00:15:53,923 --> 00:15:55,523
And the second biscuits are hazelnut
320
00:15:55,563 --> 00:15:57,803
and orange zest with a chocolate
hazelnut filling.
321
00:15:57,843 --> 00:15:59,843
They're so delicate,
the orange is just right,
322
00:15:59,883 --> 00:16:02,003
and the amount of chocolate
in there is perfect,
323
00:16:02,043 --> 00:16:04,003
and you have got that
chew in the middle.
324
00:16:04,043 --> 00:16:06,483
They're really interesting,
they're beautifully made.
325
00:16:06,523 --> 00:16:09,043
I think they're a triumph.
Well done. Thank you so much.
326
00:16:15,083 --> 00:16:18,283
So that's a vanilla shortbread
with raspberry jam, then
327
00:16:18,323 --> 00:16:19,403
a disc of marzipan,
328
00:16:19,443 --> 00:16:22,243
and the bottom ones are purely
marzipan based with some orange.
329
00:16:22,283 --> 00:16:24,723
I think your textures all the way
through are beautiful
330
00:16:24,763 --> 00:16:27,283
and the marzipan you get,
but you can't taste it. OK.
331
00:16:27,323 --> 00:16:29,363
This one is nice
and chewy in the middle,
332
00:16:29,403 --> 00:16:31,163
crisp on the outside.
333
00:16:31,203 --> 00:16:32,443
Very good orange.
334
00:16:32,483 --> 00:16:33,963
Overall, your flavours are good,
335
00:16:34,003 --> 00:16:37,163
but it's a shame we didn't get that
marzipan coming through. OK.
336
00:16:37,203 --> 00:16:39,203
But good job. Thank you.
337
00:16:43,003 --> 00:16:44,883
I just love your cheeky girls.
338
00:16:44,923 --> 00:16:47,443
I mean, their little astonished
mouths and,
339
00:16:47,483 --> 00:16:50,843
and eyelashes going out the side
is just beautiful.
340
00:16:50,883 --> 00:16:52,883
I think it needed slightly
longer in the oven
341
00:16:52,923 --> 00:16:54,763
cos it looks like raw paste.
342
00:16:56,123 --> 00:16:57,963
The flavour of that, with
the cinnamon,
343
00:16:58,003 --> 00:16:59,403
with the apple, is delicious.
344
00:16:59,443 --> 00:17:01,163
The jam is spectacular.
345
00:17:01,203 --> 00:17:03,643
I like the colour of these,
but they are all over the place
346
00:17:03,683 --> 00:17:05,643
and I think they're
a little bit too big.
347
00:17:07,523 --> 00:17:09,443
Lizzie, for me,
there's too much chocolate.
348
00:17:09,483 --> 00:17:11,163
If you managed to avoid
the chocolate,
349
00:17:11,203 --> 00:17:13,003
the almond flavour is delicious.
350
00:17:13,043 --> 00:17:15,603
If you'd made them
half size, baked them properly,
351
00:17:15,643 --> 00:17:17,843
you'd have been for sure getting a
handshake.
352
00:17:17,883 --> 00:17:21,123
So if I'd just done it
completely different. Yeah.
353
00:17:25,443 --> 00:17:29,523
I think the mulled wine
biscuits are nice, all 11 of them.
354
00:17:29,563 --> 00:17:32,363
The orange and chocolate one, it's
lost its definition.
355
00:17:35,203 --> 00:17:38,043
The biscuit itself tastes beautiful.
356
00:17:38,083 --> 00:17:40,083
It's such a delicate, buttery
biscuit.
357
00:17:40,123 --> 00:17:41,483
Let's have a look at these.
358
00:17:41,523 --> 00:17:44,963
These are called hearts, Paul,
most normal people have them.
359
00:17:45,003 --> 00:17:46,763
Never seen one before.
360
00:17:49,763 --> 00:17:53,123
This is an astonishingly
good biscuit. Thank you.
361
00:17:53,163 --> 00:17:56,483
The biscuit is very short
and buttery and delicious.
362
00:17:56,523 --> 00:17:58,243
The jam is sensational.
363
00:17:58,283 --> 00:18:00,243
I mean, it really is worth
every calorie.
364
00:18:00,283 --> 00:18:02,683
Yeah. Thank you so much.
Thank you very much.
365
00:18:08,123 --> 00:18:09,643
I think that's lovely.
366
00:18:09,683 --> 00:18:14,363
What's so good is that the kirsch
and the cherry acidity makes the
367
00:18:14,403 --> 00:18:17,003
whole thing lighter and these ones
368
00:18:17,043 --> 00:18:19,883
should be quite crisp,
is that right?
369
00:18:19,923 --> 00:18:21,723
They should be crispy
on the outside...
370
00:18:21,763 --> 00:18:24,243
..and, as they age,
they get crispy on the inside, too.
371
00:18:24,283 --> 00:18:26,323
I mean, it's tough. Yeah.
372
00:18:26,363 --> 00:18:29,163
You know, so tough it's
offering me out for a fight.
373
00:18:29,203 --> 00:18:32,043
But... I love the flavours of both.
I think you've done really well.
374
00:18:32,083 --> 00:18:34,763
I just question whether that was
the right choice to use on this
375
00:18:34,803 --> 00:18:37,163
particular challenge.
I completely agree.
376
00:18:37,203 --> 00:18:40,043
Erm...but well done.
Thank you. Thanks.
377
00:18:46,243 --> 00:18:48,283
It's not supposed to
obviously be like that.
378
00:18:48,323 --> 00:18:50,243
The whole bottom of the biscuit
stuck.
379
00:18:51,403 --> 00:18:54,483
Well, they're certainly chewy,
Freya, and they're delicious.
380
00:18:54,523 --> 00:18:56,483
Let's try this Christmas pud,
shall we?
381
00:18:58,123 --> 00:19:01,883
I love the flavours,
but it is certainly over baked.
382
00:19:01,923 --> 00:19:05,923
Yeah, yeah. It is over baked and the
fruit has got a bit burnt,
383
00:19:05,963 --> 00:19:09,003
but the flavour is absolutely
lovely - especially the lemon.
384
00:19:15,523 --> 00:19:17,203
I think they look lovely.
385
00:19:17,243 --> 00:19:20,683
You've got some uniformity here,
which I like to see.
386
00:19:20,723 --> 00:19:22,043
I think they do look very nice.
387
00:19:22,083 --> 00:19:25,403
I can't add anything to that. I
think they look absolutely perfect.
388
00:19:25,443 --> 00:19:27,483
Let's try the star one first.
Yeah.
389
00:19:27,523 --> 00:19:30,163
I flavoured them with Earl Grey tea.
The tea... Hmm.
390
00:19:30,203 --> 00:19:33,403
..it really comes through nice
and strong. Yeah.
391
00:19:33,443 --> 00:19:36,523
Really like it. Right...
392
00:19:36,563 --> 00:19:38,123
The horns, shall we do the horns?
393
00:19:38,163 --> 00:19:41,443
The coffee, you can smell the
coffee, can't you?
394
00:19:41,483 --> 00:19:45,563
That is the crumbliest, butteriest
biscuit I think I've ever eaten.
395
00:19:45,603 --> 00:19:47,683
Hmm. It is just perfect.
396
00:19:47,723 --> 00:19:50,963
Thank you. That's delicious. I think
you've done well there, Jurgen.
397
00:19:55,763 --> 00:19:57,603
Good job. Wow.
398
00:19:57,643 --> 00:20:00,203
It was pretty overwhelming, judging.
399
00:20:00,243 --> 00:20:03,803
And a handshake,
I nearly started to cry right there.
400
00:20:05,163 --> 00:20:07,163
Under baked, I don't know.
401
00:20:07,203 --> 00:20:09,323
Should I really trust Paul?
402
00:20:09,363 --> 00:20:12,123
Because I done them
for 15 minutes yesterday and Jurgen
403
00:20:12,163 --> 00:20:14,963
said they were over baked,
so I done them for 12 minutes today
404
00:20:15,003 --> 00:20:16,883
and Paul's saying they're
under baked.
405
00:20:16,923 --> 00:20:18,923
I think Jurgen's right...
406
00:20:18,963 --> 00:20:19,963
..just saying.
407
00:20:21,603 --> 00:20:24,363
While the bakers could
practise their Signature Bakes,
408
00:20:24,403 --> 00:20:27,963
they have no idea what they'll be
asked to make in today's
409
00:20:28,003 --> 00:20:30,363
Teutonic Technical Challenge.
410
00:20:30,403 --> 00:20:32,683
Hello, bakers,
welcome back to the tent.
411
00:20:32,723 --> 00:20:35,683
It's time for your Technical
Challenge, which today has been
412
00:20:35,723 --> 00:20:37,483
set for you by the lovely Prue.
413
00:20:37,523 --> 00:20:38,763
Any words of wisdom?
414
00:20:38,803 --> 00:20:42,203
Don't panic
and try to be methodical.
415
00:20:42,243 --> 00:20:44,843
As ever, the technical
challenge will be judged blind,
416
00:20:44,883 --> 00:20:48,963
so we're gonna have to ask these
two to sling their hooks. Off you
pop.
417
00:20:49,003 --> 00:20:52,043
Yeah, you go and put your feet up.
Don't worry about us.
418
00:20:52,083 --> 00:20:54,763
Oh, you must be exhausted,
coming here for 30 seconds,
419
00:20:54,803 --> 00:20:58,123
eating a load of biscuits.
I don't know how you do it.
420
00:20:58,163 --> 00:21:02,323
Now, for your Technical Challenge,
Prue would love you to make
421
00:21:02,363 --> 00:21:06,483
Prinzregententorte, which is
basically Prince Regent cake.
422
00:21:06,523 --> 00:21:10,283
Your cake should be comprised
of eight thin layers
423
00:21:10,323 --> 00:21:12,203
of light German genoise.
424
00:21:12,243 --> 00:21:14,683
Sandwiched with a smooth
chocolate cream
425
00:21:14,723 --> 00:21:17,763
and coated with a shiny
chocolate ganache.
426
00:21:17,803 --> 00:21:20,843
Your torte should be regally
decorated with rosettes
427
00:21:20,883 --> 00:21:22,203
and tempered chocolate crowns.
428
00:21:22,243 --> 00:21:24,883
It's very regal. Have you ever met
anyone from the royal family?
429
00:21:24,923 --> 00:21:27,043
Yeah, Ralf Little.
430
00:21:27,083 --> 00:21:29,803
You have two hours, 45 minutes.
431
00:21:29,843 --> 00:21:31,723
On your marks. Get set.
432
00:21:31,763 --> 00:21:33,243
Bake.
433
00:21:35,243 --> 00:21:38,563
I ain't got a scooby doo. I've
never heard of this cake before.
434
00:21:38,603 --> 00:21:41,923
I'm making something that
I can't even pronounce.
435
00:21:41,963 --> 00:21:44,883
Prinze-genten-torte.
436
00:21:44,923 --> 00:21:48,723
Pruz gen... Ask Jurgen.
437
00:21:48,763 --> 00:21:52,763
Prinzregententorte.
438
00:21:52,803 --> 00:21:55,203
So, Prue, Prinzregententorte.
439
00:21:55,243 --> 00:21:58,923
Basically, it's eight layers
of genoise sandwiched together
440
00:21:58,963 --> 00:22:02,243
with the chocolate custard, covered
with really smooth, shiny ganache.
441
00:22:02,283 --> 00:22:04,803
Well, I think it looks great
and it's highly effective,
442
00:22:04,843 --> 00:22:07,923
and I think the temperature, I
think, today being quite warm will
443
00:22:07,963 --> 00:22:10,083
only be really affecting
the tempered chocolate.
444
00:22:10,123 --> 00:22:12,123
They should be all right with
everything else,
445
00:22:12,163 --> 00:22:14,923
as long as they chill
things down a little bit in stages.
446
00:22:14,963 --> 00:22:17,643
But they ought to be able to get it
perfectly straight on the sides
447
00:22:17,683 --> 00:22:20,843
because they're putting
it into a tin to layer it up.
448
00:22:20,883 --> 00:22:23,363
Let's have a look inside, shall we?
Yeah, let's have a look.
449
00:22:23,403 --> 00:22:24,883
I always love these layered cakes
450
00:22:24,923 --> 00:22:26,763
cos they're so exciting
when you see inside.
451
00:22:26,803 --> 00:22:29,283
The layers look beautiful
and they're stark and you can see
452
00:22:29,323 --> 00:22:31,883
the chocolate custard in there,
can't you, all the way through.
453
00:22:31,923 --> 00:22:35,043
And it's the right proportion
of custard to cake, isn't it?
454
00:22:35,083 --> 00:22:38,883
They're about equal.
Let's see what it tastes like.
455
00:22:41,123 --> 00:22:43,163
It's delicious,
but it almost melts on the mouth,
456
00:22:43,203 --> 00:22:45,723
but then you get that light
chocolate coming from the inside
457
00:22:45,763 --> 00:22:48,603
and then that little bit of dark
chocolate ganache on the outside.
458
00:22:48,643 --> 00:22:51,883
I think it's a great cake to
make on German Week
459
00:22:51,923 --> 00:22:55,723
and I can't wait to see how
Jurgen deals with this.
460
00:22:55,763 --> 00:22:59,083
Hello, Jurgen, so I'm working
on the assumption here that you're
461
00:22:59,123 --> 00:23:01,723
probably the only person to have
made one of these before?
462
00:23:01,763 --> 00:23:04,123
I haven't made one.
I haven't eaten one.
463
00:23:04,163 --> 00:23:06,603
I can loosely remember
what it looks like.
464
00:23:06,643 --> 00:23:08,483
Oh, you haven't even eaten one?
465
00:23:08,523 --> 00:23:11,603
Well, that's a waste of being
German. Yeah, it's terrible.
466
00:23:11,643 --> 00:23:15,283
The first step in Prue's recipe is
to make the genoise sponge batter.
467
00:23:15,323 --> 00:23:18,283
So we have to make
a meringue first, it says.
468
00:23:18,323 --> 00:23:20,923
I don't want the egg whites to
be like overly whipped,
469
00:23:20,963 --> 00:23:23,883
so I'm thinking just
sort of like soft, stiff peaks.
470
00:23:23,923 --> 00:23:26,323
I'm folding the meringue
into the egg yolk mixture.
471
00:23:26,363 --> 00:23:29,283
You've gotta be gentle when you're
folding because you knock all
472
00:23:29,323 --> 00:23:31,803
the air out, the sponge is not
gonna rise when you bake it.
473
00:23:31,843 --> 00:23:33,803
Wow, I actually seriously sound like
I know
474
00:23:33,843 --> 00:23:35,523
what I'm talking about, don't I?
475
00:23:35,563 --> 00:23:38,403
Spoon the batter into circles
on prepared baking sheets.
476
00:23:38,443 --> 00:23:40,923
If the bakers are to achieve
the consistent thin
477
00:23:40,963 --> 00:23:42,883
layers of sponge that Prue is
expecting...
478
00:23:42,923 --> 00:23:44,043
Ah, don't do that, Freya.
479
00:23:44,083 --> 00:23:47,603
..then the batter must be portioned
out with precision.
480
00:23:47,643 --> 00:23:50,603
Want to have all the eight
sheets in front of me,
481
00:23:50,643 --> 00:23:54,283
give a bit of consistency so that
the layers are all the same height.
482
00:23:54,323 --> 00:23:57,803
I want it to be no thicker
than five millimetres.
483
00:23:57,843 --> 00:24:00,523
Cos if there's eight, they're gonna
be what about a centimetre
484
00:24:00,563 --> 00:24:02,163
thick each, I think.
485
00:24:02,203 --> 00:24:05,883
I probably shouldn't be wasting
precious mixture to
486
00:24:05,923 --> 00:24:09,643
glue my things down,
but I think they'll be all right.
487
00:24:09,683 --> 00:24:11,603
Batch bake
until you have eight sponges.
488
00:24:11,643 --> 00:24:13,283
They are three shelves in the oven.
489
00:24:13,323 --> 00:24:15,323
I guess we can bake three
layers at a time.
490
00:24:15,363 --> 00:24:18,523
See, up there for thinking,
down there for dancing.
491
00:24:18,563 --> 00:24:20,043
They're in.
492
00:24:20,083 --> 00:24:21,163
Go.
493
00:24:21,203 --> 00:24:22,403
Where's the timer? Quick.
494
00:24:22,443 --> 00:24:24,323
Right, there's no
timing in there or anything,
495
00:24:24,363 --> 00:24:27,003
so I'm gonna go in for ten
to 15 minutes.
496
00:24:27,043 --> 00:24:29,523
Seven minutes, then I'll swap the
top and the bottom
497
00:24:29,563 --> 00:24:31,403
and another three minutes
after that.
498
00:24:31,443 --> 00:24:33,403
I'm just gonna bake one to
gauge the time.
499
00:24:33,443 --> 00:24:36,523
Don't know if that's right,
but I'm just going with it.
500
00:24:36,563 --> 00:24:38,603
A sort of look
of Frank Zappa about you.
501
00:24:38,643 --> 00:24:42,443
Yeah, a bit of F...Frank, Frank
Zappa slash, uh, Einstein.
502
00:24:42,483 --> 00:24:45,763
I can see the sort of Einstein
thing, definitely.
503
00:24:45,803 --> 00:24:48,003
Fair enough. Yeah. I do.
Yeah, there you go.
504
00:24:48,043 --> 00:24:50,963
Well, you've been a bit
of an Einstein in this tent so far.
505
00:24:51,003 --> 00:24:52,763
Have I? Oh...
That was a beautiful segue.
506
00:24:52,803 --> 00:24:55,083
Come on, come on. Indeed, indeed.
507
00:24:55,123 --> 00:24:56,563
I hope you're applauding at home.
508
00:24:56,603 --> 00:25:00,323
With such thin layers of delicate
genoise sponge...
509
00:25:00,363 --> 00:25:02,123
Uh, no, not yet.
510
00:25:02,163 --> 00:25:05,283
..a perfect bake demands
absolute precision.
511
00:25:05,323 --> 00:25:08,843
I'm just popping a skewer in to see
if it comes out clean.
512
00:25:08,883 --> 00:25:10,883
Under bake even slightly and the
sponges
513
00:25:10,923 --> 00:25:13,243
won't hold their shape
when assembled.
514
00:25:13,283 --> 00:25:16,083
Right, let's take out this bad boy.
Let's see how he's doing.
515
00:25:16,123 --> 00:25:17,603
It kind of looks like a pancake.
516
00:25:17,643 --> 00:25:19,763
But over bake
and they'll be dry and brittle.
517
00:25:19,803 --> 00:25:21,683
I'm gonna give them one more
minute.
518
00:25:21,723 --> 00:25:23,803
I think I'm ready to take
these out now.
519
00:25:23,843 --> 00:25:25,203
Let's take that one out.
520
00:25:25,243 --> 00:25:27,003
My first three are just
coming out now.
521
00:25:27,043 --> 00:25:29,323
It's a little bit rubbery.
It might be OK.
522
00:25:30,843 --> 00:25:33,563
With two more batches to bake
and cool...
523
00:25:33,603 --> 00:25:35,203
Second batch in.
524
00:25:35,243 --> 00:25:38,083
..the genoise production line
continues in earnest.
525
00:25:39,403 --> 00:25:41,283
Oh, golly, gosh.
526
00:25:41,323 --> 00:25:43,283
That's not what we wanna see, is
it?
527
00:25:43,323 --> 00:25:46,363
Three sponges have come out
and three sponges have gone in.
528
00:25:46,403 --> 00:25:50,523
Erm...two more to spread out.
529
00:25:50,563 --> 00:25:52,363
I'd say I'm a little bit
short on batter.
530
00:25:52,403 --> 00:25:55,243
I'm still hopefully gonna have
enough to make do.
531
00:25:57,363 --> 00:25:59,163
Maybe someone on the radio
can tell me
532
00:25:59,203 --> 00:26:00,883
how long the bakers have got left.
533
00:26:00,923 --> 00:26:03,523
RADIO FEEDBACK
534
00:26:03,563 --> 00:26:07,963
Radio 1, Ed Sheeran, The Shape Of
You, and coming up next we've got...
535
00:26:08,003 --> 00:26:11,883
Hang on, hang on.
RADIO FEEDBACK
536
00:26:11,923 --> 00:26:14,443
And the bakers are halfway through
the task,
537
00:26:14,483 --> 00:26:16,443
and we wish them
all the very best.
538
00:26:16,483 --> 00:26:18,403
Let's see what else is on.
539
00:26:18,443 --> 00:26:20,723
I was watching that baking
show the other day,
540
00:26:20,763 --> 00:26:24,643
Noel Fielding is an absolute...
That's enough of that.
541
00:26:24,683 --> 00:26:26,563
Gonna take my last two sponges out.
542
00:26:26,603 --> 00:26:29,003
Sponges done. Look at that.
543
00:26:29,043 --> 00:26:32,083
That's so thin that could almost
pass for a poppadum.
544
00:26:32,123 --> 00:26:35,323
I mean, there's a bit of a variation
here. Oh. I take it back.
545
00:26:35,363 --> 00:26:37,483
I used more mix initially
and then I run out.
546
00:26:37,523 --> 00:26:40,043
Well, that's a happy accident,
then, in that case. Yeah.
547
00:26:40,083 --> 00:26:42,763
So now I need to make
the chocolate cream filling.
548
00:26:42,803 --> 00:26:45,443
"For the chocolate cream, make
the chocolate custard."
549
00:26:45,483 --> 00:26:47,963
Hey. Lots of detail in there.
550
00:26:48,003 --> 00:26:50,363
I can pretty much make
a custard, sort of.
551
00:26:50,403 --> 00:26:53,883
Same thing as vanilla custard -
just add a bit of cocoa.
552
00:26:53,923 --> 00:26:56,523
It's a bit dark, but it's fine.
It's thick.
553
00:26:56,563 --> 00:26:57,763
So that's done now.
554
00:26:57,803 --> 00:27:01,603
Bakers, you have one hour remaining,
one hour.
555
00:27:01,643 --> 00:27:03,963
So these are relatively cool now.
556
00:27:04,003 --> 00:27:08,163
Think we are going to
sort of start assembling, maybe.
557
00:27:08,203 --> 00:27:10,283
The cooler their sponges, the more
chance
558
00:27:10,323 --> 00:27:12,363
they'll hold their shape
when stacked.
559
00:27:12,403 --> 00:27:14,883
I feel like my layers surely
would've cooled by now.
560
00:27:14,923 --> 00:27:17,883
But the longer the bakers wait,
the less time they'll have to
561
00:27:17,923 --> 00:27:19,923
achieve a flawless
decorative finish.
562
00:27:19,963 --> 00:27:23,043
I started a bit slower because
I just wanted to just make sure
563
00:27:23,083 --> 00:27:25,083
that one baked
well before I did the rest.
564
00:27:25,123 --> 00:27:26,803
I'm just gonna hope for the best
565
00:27:26,843 --> 00:27:28,843
because I don't think
I've got time.
566
00:27:28,883 --> 00:27:31,683
So...have I made these small enough?
567
00:27:31,723 --> 00:27:34,203
I'm picking, uh,
a better cooked one for the bottom
568
00:27:34,243 --> 00:27:35,803
so that it doesn't stick.
569
00:27:35,843 --> 00:27:37,483
Sponge, cream, sponge, cream.
570
00:27:39,043 --> 00:27:41,363
It should be a silky smooth filling.
571
00:27:41,403 --> 00:27:42,723
It's not anywhere near it.
572
00:27:45,643 --> 00:27:47,123
It's very hard to spread this flat
573
00:27:47,163 --> 00:27:48,763
cos there is a bit of a dome
forming,
574
00:27:48,803 --> 00:27:50,163
which is probably not ideal.
575
00:27:50,203 --> 00:27:52,123
Sponge, cream, sponge, cream.
576
00:27:52,163 --> 00:27:53,763
Keep it equal all the way.
577
00:27:53,803 --> 00:27:55,563
This is the last layer now.
578
00:27:56,803 --> 00:27:58,563
And chill.
579
00:27:58,603 --> 00:28:02,723
Right, I'm gonna put
that in there as long as I can.
580
00:28:04,603 --> 00:28:08,203
So we're now onto the decoration,
which is the scariest part for me.
581
00:28:08,243 --> 00:28:10,363
Pipe 12 chocolate crown shapes.
582
00:28:10,403 --> 00:28:12,923
It's the little crosses that are
so hard to pipe.
583
00:28:12,963 --> 00:28:16,083
Giuseppe, how wide is your stance,
right now, do you reckon?
584
00:28:16,123 --> 00:28:19,923
That's what giraffes do, isn't it,
when they bake?
585
00:28:19,963 --> 00:28:22,043
Right, ganache, ganache,
ganache, ganache.
586
00:28:22,083 --> 00:28:24,283
Does it just say to make
the ganache? Of course it does.
587
00:28:24,323 --> 00:28:26,643
I know you're not supposed to,
but do you ever cast your eyes
588
00:28:26,683 --> 00:28:28,883
around the tent and see what
everyone else is doing?
589
00:28:28,923 --> 00:28:32,003
Yeah, I do like to because sometimes
Chigs is very irrational and starts
590
00:28:32,043 --> 00:28:35,603
jumping around like a maniac and
Crystelle starts talking to herself.
591
00:28:35,643 --> 00:28:37,283
Oh, wait, am I doing this right?
592
00:28:37,323 --> 00:28:40,603
There's no point even, uh, looking
over at Jurgen, is there, because...
593
00:28:40,643 --> 00:28:42,323
He's just cool as a cucumber.
594
00:28:42,363 --> 00:28:44,723
Just an average day for him,
isn't it? Yeah.
595
00:28:44,763 --> 00:28:46,843
That looks like ganache.
596
00:28:48,003 --> 00:28:49,683
That is what we call
a good ganache.
597
00:28:49,723 --> 00:28:53,763
Bakers, you have 15 minutes left.
598
00:28:53,803 --> 00:28:55,083
Turning out.
599
00:28:56,923 --> 00:28:58,843
Oh, God.
600
00:28:58,883 --> 00:29:01,243
This is getting stressful.
I'm sweating.
601
00:29:03,163 --> 00:29:04,643
Oh, why is it so wonky?
602
00:29:05,843 --> 00:29:07,723
The ganache will cover the whole
cake -
603
00:29:07,763 --> 00:29:09,843
it's like pouring a mirror glaze.
604
00:29:09,883 --> 00:29:11,523
I might do the edges first.
605
00:29:15,563 --> 00:29:17,883
It's not bad at all.
606
00:29:17,923 --> 00:29:20,123
It's just a bit bubbly - not
perfect.
607
00:29:21,843 --> 00:29:25,603
Oh, this is so messy. My wife would
kill me if I was at home.
608
00:29:25,643 --> 00:29:28,443
Bakers, you only have five
minutes left.
609
00:29:28,483 --> 00:29:31,123
"Using the remaining chocolate
cream, pipe 12 rosettes."
610
00:29:31,163 --> 00:29:33,483
I've over-whipped it.
I can't pipe that on there.
611
00:29:33,523 --> 00:29:35,523
How many are we at? 12.
612
00:29:39,363 --> 00:29:41,003
I'm just whipping up some
plain cream,
613
00:29:41,043 --> 00:29:42,923
just so I've got
something to put on the top.
614
00:29:44,323 --> 00:29:47,203
Gonna have to do this... No!
615
00:29:47,243 --> 00:29:51,043
What the hell? How long do I have?
Oh, no.
616
00:29:51,083 --> 00:29:52,923
Bakers, you have one minute left.
617
00:29:52,963 --> 00:29:54,763
Ah.
618
00:29:54,803 --> 00:29:56,803
Oh, my God, they're all going.
619
00:29:56,843 --> 00:29:59,363
At least I've got something to
put the crowns into.
620
00:30:00,883 --> 00:30:03,203
The chocolate is
melting at the speed of light.
621
00:30:04,603 --> 00:30:05,803
Ah!
622
00:30:05,843 --> 00:30:07,163
The crowns have melted.
623
00:30:07,203 --> 00:30:09,043
The chocolate is melting in my
hands.
624
00:30:15,683 --> 00:30:17,883
Well, done what I can.
625
00:30:19,723 --> 00:30:21,363
Bakers, your time is up.
626
00:30:22,723 --> 00:30:25,123
Very naughty of Prue, that was.
627
00:30:25,163 --> 00:30:29,403
Please place your Prince Regent
cake behind your photograph
628
00:30:29,443 --> 00:30:31,083
on the gingham table.
629
00:30:31,123 --> 00:30:33,883
Why have we all put different
cream on top of our cakes?
630
00:30:33,923 --> 00:30:36,603
It's supposed to be white cream,
you've all done it wrong.
631
00:30:36,643 --> 00:30:40,363
Prue and Paul are looking
for majestic Prinzregententorte,
632
00:30:40,403 --> 00:30:43,803
with even layers of German genoise
and chocolate cream,
633
00:30:43,843 --> 00:30:47,843
shiny ganache and perfectly piped
rosettes and chocolate crowns.
634
00:30:49,123 --> 00:30:51,043
OK. Shall we start over here?
635
00:30:52,563 --> 00:30:55,163
The rosettes look as
if they've melted a little bit,
636
00:30:55,203 --> 00:30:57,043
but it's a lovely, shiny ganache.
637
00:30:57,083 --> 00:30:58,363
Let's have a look.
638
00:31:01,643 --> 00:31:04,523
The layers look
thicker in the middle.
639
00:31:04,563 --> 00:31:07,083
They're certainly a bit compressed
towards the edge.
640
00:31:07,123 --> 00:31:09,243
They are. It's domed rather than
flat. Yeah.
641
00:31:12,203 --> 00:31:13,923
It does taste good
though, doesn't it?
642
00:31:13,963 --> 00:31:16,163
It's pretty good though.
It does, yeah, it does.
643
00:31:16,203 --> 00:31:19,603
Um, this is more like it, actually.
It's also flat on top. Nice sides.
644
00:31:23,723 --> 00:31:26,763
It's got a nice all-round chocolate
flavour, hasn't it? Excellent.
645
00:31:26,803 --> 00:31:28,283
OK. I like this - it's quite neat.
646
00:31:28,323 --> 00:31:30,963
The effect is quite nice, but you
could've just run a palette knife
647
00:31:31,003 --> 00:31:33,763
round there and just straightened
that off a little bit.
648
00:31:33,803 --> 00:31:35,523
Let's have a look inside, shall we?
649
00:31:38,243 --> 00:31:41,603
It's very nice
and moussey, the chocolate filling.
650
00:31:44,963 --> 00:31:46,603
Nice texture to that sponge. Hmm.
651
00:31:46,643 --> 00:31:48,283
Chocolate comes through well.
652
00:31:48,323 --> 00:31:50,483
Ganache is lovely. Hmm.
653
00:31:50,523 --> 00:31:51,763
Moving onto number four.
654
00:31:51,803 --> 00:31:54,403
You have a nice shine on this,
nice straight sides,
655
00:31:54,443 --> 00:31:57,123
although what happened to the...the
rosettes?
656
00:32:00,443 --> 00:32:02,883
Mm-hm. It's nice sponge, that.
It's well baked.
657
00:32:02,923 --> 00:32:06,163
It's nice and fluffy,
but it's got a bit of bite to it.
658
00:32:06,203 --> 00:32:08,083
OK, moving on again.
659
00:32:08,123 --> 00:32:10,043
Um, quite small, this one.
660
00:32:10,083 --> 00:32:13,563
Yeah, it's either very compressed or
the layers were very thin. Yeah.
661
00:32:14,963 --> 00:32:18,363
You have a hugely thick layer,
very thin, thin, thin, thin, thin,
662
00:32:18,403 --> 00:32:19,923
big and then erratic on the...
663
00:32:19,963 --> 00:32:22,363
Yeah. ..chocolate.
Tastes great though.
664
00:32:22,403 --> 00:32:25,923
It just doesn't look as consistent
as some of the others.
665
00:32:25,963 --> 00:32:27,203
Why is there cream on the top?
666
00:32:27,243 --> 00:32:29,483
And there's something really
seriously wrong with
667
00:32:29,523 --> 00:32:33,763
the ganache - it's not quite smooth.
All the filling is split. Oh, yeah.
668
00:32:33,803 --> 00:32:36,323
Probably why they've
gone for the cream on the top.
669
00:32:36,363 --> 00:32:39,043
It's a bit tough as well.
Very tough. This one's a bit wobbly.
670
00:32:39,083 --> 00:32:41,323
Instead of straight sides, it is
domed, isn't it?
671
00:32:41,363 --> 00:32:44,963
It's domed and the outside is a bit
uneven. Yeah.
672
00:32:48,243 --> 00:32:50,483
Hmm. Nice flavour.
673
00:32:50,523 --> 00:32:53,043
It's a shame it looks
the way it does. Yeah.
674
00:32:53,083 --> 00:32:54,363
And, finally, the last one.
675
00:32:54,403 --> 00:32:56,083
Ganache is a bit bubbly.
676
00:32:56,123 --> 00:32:57,883
But the sides are quite neat.
677
00:32:57,923 --> 00:33:01,723
And we're missing a few...crowns.
Very equal sponge.
678
00:33:01,763 --> 00:33:03,003
Yeah, nice sponge.
679
00:33:06,003 --> 00:33:08,803
That's delicious. Yeah.
Beautiful.
680
00:33:08,843 --> 00:33:10,683
Um, interesting. OK.
681
00:33:10,723 --> 00:33:13,923
Prue and Paul will now rank
the Prinzregententorte
682
00:33:13,963 --> 00:33:15,883
from worst to best.
683
00:33:15,923 --> 00:33:19,563
OK, in 8th spot, we have this one.
Whose is this?
684
00:33:19,603 --> 00:33:21,563
Amanda,
you had a lot of bubbles on the top
685
00:33:21,603 --> 00:33:25,523
and, actually, the inside was all
split. And cream? Sorry.
686
00:33:25,563 --> 00:33:27,963
In 7th spot, we have this one.
687
00:33:28,003 --> 00:33:31,323
Crystelle, the top has melted
a little bit and it's pretty messy.
688
00:33:31,363 --> 00:33:37,683
George is 6th, Freya 5th, Jurgen's
4th and Lizzie comes third.
689
00:33:37,723 --> 00:33:40,483
In second spot, we have this one.
Whose is this?
690
00:33:40,523 --> 00:33:41,803
Pretty good, Chigs.
691
00:33:41,843 --> 00:33:44,763
The layers are beautifully soft
and I think it looks pretty good.
692
00:33:44,803 --> 00:33:46,723
Thank you. Which means...
693
00:33:46,763 --> 00:33:51,443
CHEERING
694
00:33:51,483 --> 00:33:54,923
Giuseppe,
the ganache is absolutely beautiful.
695
00:33:54,963 --> 00:33:56,323
The sponge is lovely.
696
00:33:56,363 --> 00:33:58,283
The layers are absolutely even.
697
00:33:58,323 --> 00:34:00,483
Takes an Italian to make
a German cake.
698
00:34:04,643 --> 00:34:06,283
I was really, really surprised.
699
00:34:06,323 --> 00:34:08,883
I was not expecting
that - first place.
700
00:34:08,923 --> 00:34:11,163
I'm not
so much into chocolate cakes.
701
00:34:11,203 --> 00:34:16,403
When I go to German cafes, I usually
have cream cakes or black forest.
702
00:34:16,443 --> 00:34:19,203
Because everyone's signature was
so good this morning,
703
00:34:19,243 --> 00:34:22,603
I feel like I'm kind of treading on
thin ice now, which is quite scary.
704
00:34:22,643 --> 00:34:24,043
There's still tomorrow.
705
00:34:24,083 --> 00:34:26,683
Hopefully I'll pull it out the bag
on the day
706
00:34:26,723 --> 00:34:28,363
and everything will be OK.
707
00:34:35,563 --> 00:34:37,723
One challenge remains -
708
00:34:37,763 --> 00:34:40,603
one last chance to secure
a place in the tent.
709
00:34:43,843 --> 00:34:47,643
Hello, bakers, welcome back to the
tent for your Showstopper challenge.
710
00:34:47,683 --> 00:34:50,603
Today the judges
would love you to make
711
00:34:50,643 --> 00:34:53,403
a spectacular yeast leavened cake.
712
00:34:53,443 --> 00:34:56,963
Now your cake should be a minimum of
two tiers and should be inspired
713
00:34:57,003 --> 00:35:01,363
by one of the many yeasted cakes
that are so popular in Germany.
714
00:35:01,403 --> 00:35:04,443
Have you ever been to Germany, Noel?
I have, actually - lots of times.
715
00:35:04,483 --> 00:35:06,123
I'm actually German. Really?
716
00:35:06,163 --> 00:35:08,723
Yeah, my dad invented
the Kinder egg. Did he?!
717
00:35:08,763 --> 00:35:11,443
No, course he didn't.
If he did I wouldn't be here -
718
00:35:11,483 --> 00:35:14,083
I'd be on my luxury private
yacht as we speak.
719
00:35:14,123 --> 00:35:16,563
You'd have to build it yourself
first, though, wouldn't you?
720
00:35:16,603 --> 00:35:18,483
Get all the little pieces
and then put the stickers on.
721
00:35:18,523 --> 00:35:20,843
You have four and a half hours.
On your marks.
722
00:35:20,883 --> 00:35:23,883
♪ Get set. #
Bake.
723
00:35:23,923 --> 00:35:25,083
Right.
724
00:35:25,123 --> 00:35:27,803
This is a first for me. I've never
done a yeast leavened cake.
725
00:35:27,843 --> 00:35:30,603
I genuinely don't know what
it's supposed to be like.
726
00:35:30,643 --> 00:35:32,003
It's a bit like bread.
727
00:35:32,043 --> 00:35:34,883
It's all about rising
times and proving.
728
00:35:34,923 --> 00:35:36,483
It's a bit of a faff, isn't it?
729
00:35:36,523 --> 00:35:38,883
If you want to make a Victoria
sponge - an hour, it's done.
730
00:35:38,923 --> 00:35:41,843
This could take all day.
Or four and a half hours.
731
00:35:41,883 --> 00:35:45,923
Traditionally, cakes as we think of
them, are raised with baking powder.
732
00:35:45,963 --> 00:35:49,563
Now, in Germany, you do
make cakes using yeast.
733
00:35:49,603 --> 00:35:53,243
The perfect yeasted cake has
the stretchiness of bread
734
00:35:53,283 --> 00:35:56,763
and it's still rich and cake-like.
It's quite difficult to get.
735
00:35:56,803 --> 00:35:58,723
They've got four and a half
hours on the clock.
736
00:35:58,763 --> 00:36:01,283
A lot of that time'll be down to
actually proving the dough.
737
00:36:01,323 --> 00:36:03,163
It's not like a cake where you
just produce it,
738
00:36:03,203 --> 00:36:04,563
put it in the oven, bake it off.
739
00:36:04,603 --> 00:36:08,323
But they've got to allow time to
produce a highly decorative cake.
740
00:36:08,363 --> 00:36:10,683
What we're asking them
to do is to zizz it up,
741
00:36:10,723 --> 00:36:13,603
make it something really
festive or funny.
742
00:36:13,643 --> 00:36:16,723
Just generally over the top.
We want something amazing.
743
00:36:19,483 --> 00:36:21,523
Morning, Jurgen. Morning, Paul.
744
00:36:21,563 --> 00:36:22,923
Hello, Jurgen. Morning, Prue.
745
00:36:22,963 --> 00:36:26,443
Jurgen, will you tell us
about your yeast cake, please?
746
00:36:26,483 --> 00:36:30,803
Yes, so, uh, in Germany you wouldn't
do a tiered yeasted cake.
747
00:36:30,843 --> 00:36:33,843
No - we've Anglicised it.
Yes. Which I apologise for.
748
00:36:33,883 --> 00:36:37,523
Yes, it's like being asked to make
a three-tier apple crumble
749
00:36:37,563 --> 00:36:39,403
or a three-tier trifle.
750
00:36:39,443 --> 00:36:42,603
The three braided tiers of Jurgen's
yeasted cake will be packed
751
00:36:42,643 --> 00:36:45,043
with chocolate raisins
and apricot jam
752
00:36:45,083 --> 00:36:48,443
and he's flavouring his dough with
a healthy dose of Bavarian booze.
753
00:36:48,483 --> 00:36:52,483
Now I've made dough with stout,
and it tends to slow it up a bit.
754
00:36:52,523 --> 00:36:54,123
How are you combating that?
755
00:36:54,163 --> 00:36:56,603
I didn't have a problem with that.
You're all right.
756
00:36:56,643 --> 00:37:00,443
Hopefully it will pack a punch.
Look forward to it. Thank you.
757
00:37:00,483 --> 00:37:03,763
Jurgen might be taking his
dough for a quiet pint -
758
00:37:03,803 --> 00:37:05,723
but Lizzie's hitting the hard stuff.
759
00:37:05,763 --> 00:37:09,763
So, I'm soaking my raisins in
orange blossom and mandarin gin
760
00:37:09,803 --> 00:37:12,443
and it's got a gin syrup, as well.
761
00:37:12,483 --> 00:37:15,283
They'll be just off their faces.
762
00:37:15,323 --> 00:37:17,723
Lizzie's gin-soaked raisins will be
763
00:37:17,763 --> 00:37:20,363
folded into her
cinnamon yeasted cake.
764
00:37:20,403 --> 00:37:23,883
Cream cheese frosting and pineapple
flowers will complete a three-tiered
765
00:37:23,923 --> 00:37:25,803
rendering of Hansel and Gretel.
766
00:37:25,843 --> 00:37:28,643
Your flavours have been getting
really good recently, so... Oh, ta.
767
00:37:28,683 --> 00:37:31,243
It's about decoration. It's about
that little bit of finesse.
768
00:37:31,283 --> 00:37:33,723
Uh... Yeah, which I lack.
It's about...
769
00:37:33,763 --> 00:37:36,323
Well, I've...
Look at all these colours.
770
00:37:36,363 --> 00:37:37,843
It's going to be a colour explosion.
771
00:37:37,883 --> 00:37:40,923
You're quite lucky cos Paul's
just told us he's colour-blind!
772
00:37:40,963 --> 00:37:42,523
LAUGHTER
773
00:37:42,563 --> 00:37:45,643
Lizzie's not the only baker using
boozy berries
774
00:37:45,683 --> 00:37:47,163
to give her cake a kick.
775
00:37:47,203 --> 00:37:52,083
You do need to keep it moist,
so I have been forced to use
776
00:37:52,123 --> 00:37:55,363
a whole kilo of raisins
777
00:37:55,403 --> 00:38:00,443
soaked in a litre of very good rum.
778
00:38:00,483 --> 00:38:02,883
Amanda's rum-soaked
raisin cake will be
779
00:38:02,923 --> 00:38:06,123
enhanced by a layer of
caramelised spiced plums
780
00:38:06,163 --> 00:38:08,963
and decorated with ornate
Edelweiss flowers.
781
00:38:09,003 --> 00:38:11,723
Edelweiss - there's a song about it
in The Sound Of Music.
782
00:38:11,763 --> 00:38:14,243
George knows all the words.
George. Yeah. Isn't that right -
783
00:38:14,283 --> 00:38:16,883
you know all the words to
Edelweiss from The Sound Of Music?
784
00:38:16,923 --> 00:38:19,123
Well, yeah - you've been playing it
since we got here!
785
00:38:19,163 --> 00:38:22,083
SHE LAUGHS
786
00:38:22,123 --> 00:38:23,843
He's such a liar.
787
00:38:25,203 --> 00:38:29,163
It's going to get noisy. I have
quite a powerful kneading method,
788
00:38:29,203 --> 00:38:31,243
which is called the French slap.
789
00:38:36,083 --> 00:38:39,843
I think I'm going to have to take a
victim statement from that dough.
790
00:38:39,883 --> 00:38:41,323
Violent!
791
00:38:41,363 --> 00:38:44,723
However vigorously the bakers
choose to handle their dough,
792
00:38:44,763 --> 00:38:46,563
kneading it is crucial.
793
00:38:46,603 --> 00:38:50,403
I want it to be, like, tacky and,
like, relatively sort of smooth.
794
00:38:50,443 --> 00:38:52,003
But it's a tricky balance.
795
00:38:52,043 --> 00:38:53,603
Some doughy goodness.
796
00:38:53,643 --> 00:38:55,363
Knead too forcefully
797
00:38:55,403 --> 00:38:57,003
and they risk a texture
798
00:38:57,043 --> 00:38:59,083
that's more bread-like than cake.
799
00:38:59,123 --> 00:39:00,723
If you do this reasonably
800
00:39:00,763 --> 00:39:02,883
it helps creating that structure
801
00:39:02,923 --> 00:39:05,443
within the dough that holds the air.
802
00:39:05,483 --> 00:39:09,043
But too delicate, and their dough
will collapse as it proves.
803
00:39:09,083 --> 00:39:11,003
Mine - it's kind of
like a brioche dough.
804
00:39:11,043 --> 00:39:13,603
I find that I don't really
over-knead this stuff
805
00:39:13,643 --> 00:39:15,723
because it ends up being
really sticky.
806
00:39:15,763 --> 00:39:18,683
But, again, I just don't know what
the texture's supposed to be like
807
00:39:18,723 --> 00:39:21,483
so...maybe I should be
working it a bit more.
808
00:39:21,523 --> 00:39:25,963
Layers of caramelised apple and
vanilla and chocolate creme diplomat
809
00:39:26,003 --> 00:39:29,963
will separate the three tiers
of Crystelle's brioche-style bake.
810
00:39:30,003 --> 00:39:33,963
It's the bread we're judging, and I
do think brioche is the best bread.
811
00:39:34,003 --> 00:39:36,083
It is that hybrid
between bread and cake.
812
00:39:36,123 --> 00:39:37,243
Yeah, it's very difficult
813
00:39:37,283 --> 00:39:39,443
and I've never had one before
so I'm like, I don't know
814
00:39:39,483 --> 00:39:42,603
if it's just a dry cake or weird
bread, but...hopefully you like it.
815
00:39:42,643 --> 00:39:45,323
Well, good luck, thank you.
Thank you very much. Thanks.
816
00:39:45,363 --> 00:39:47,203
While Crystelle's hoping
to give her cake
817
00:39:47,243 --> 00:39:48,723
the texture of a French classic,
818
00:39:48,763 --> 00:39:52,483
Giuseppe's attempting to
mimic an Italian favourite.
819
00:39:52,523 --> 00:39:56,923
The closest Italian relative to
the yeasted cake is the pandoro
820
00:39:56,963 --> 00:39:58,643
so I've used that as a baseline.
821
00:39:58,683 --> 00:40:01,883
I'm trying to get as close as
possible to the pandoro texture.
822
00:40:01,923 --> 00:40:05,803
Piped with amarena-soaked cherries,
Giuseppe's yeast-loving cake
823
00:40:05,843 --> 00:40:09,283
will be soaked in honey and filled
with a vanilla creme patissiere.
824
00:40:09,323 --> 00:40:12,403
Imagine if you get Star Baker
this week - in German Week.
825
00:40:12,443 --> 00:40:14,363
Jurgen's going to be fuming.
826
00:40:14,403 --> 00:40:16,523
How will that manifest itself?
827
00:40:16,563 --> 00:40:18,803
Very disappointed Giuseppe.
828
00:40:18,843 --> 00:40:20,563
He's a really lovely guy.
829
00:40:20,603 --> 00:40:23,843
He gave us all private tutoring
sessions for German names.
830
00:40:23,883 --> 00:40:26,363
Wow. And how to pronounce them.
That's really nice, isn't it?
831
00:40:26,403 --> 00:40:29,123
Because he could've just gone,
"Oh, this is to my advantage."
832
00:40:29,163 --> 00:40:32,083
If they have Italian Week, will you
be doing that for everyone?
833
00:40:32,123 --> 00:40:34,763
No way. Of course -
yeah, of course I would - why not?
834
00:40:34,803 --> 00:40:36,483
Cut them dead!
835
00:40:39,083 --> 00:40:40,243
MATT WHISTLES
836
00:40:40,283 --> 00:40:42,643
Matthew, hold this, the next
time call's in that jar.
837
00:40:42,683 --> 00:40:45,523
Whatever you do, don't open the lid.
I'll be back in a minute. OK.
838
00:40:48,123 --> 00:40:50,483
Bakers.
839
00:40:50,523 --> 00:40:52,603
You are halfway through.
840
00:40:52,643 --> 00:40:54,283
HE CHUCKLES
841
00:40:54,323 --> 00:40:56,563
Matthew, I will kill thee!
842
00:40:59,363 --> 00:41:01,163
Right, next.
843
00:41:01,203 --> 00:41:03,683
While the bakers'
dough will demonstrate
844
00:41:03,723 --> 00:41:07,763
a mastery of texture, the fillings
are a chance to show off flavours.
845
00:41:07,803 --> 00:41:09,523
Chocolate filling done.
846
00:41:09,563 --> 00:41:11,403
This is going to be messy.
847
00:41:11,443 --> 00:41:14,203
I want a nice equal distribution
of the filling.
848
00:41:14,243 --> 00:41:16,243
And it's always a little
bit of a gamble.
849
00:41:16,283 --> 00:41:18,203
This is one of my wife's
favourite flavours.
850
00:41:18,243 --> 00:41:19,563
She's obsessed with chocolate,
851
00:41:19,603 --> 00:41:23,083
so I'm going to fill it one layer
with, like, full chocolate.
852
00:41:23,123 --> 00:41:26,043
The next one is going to be
tahini because she loves tahini.
853
00:41:26,083 --> 00:41:28,203
And then on the top I'm just going
to do a chocolate
854
00:41:28,243 --> 00:41:30,683
and tahini combo just to
kind of mix them together.
855
00:41:30,723 --> 00:41:33,883
George's three-tier chocolate
and tahini cake will be
856
00:41:33,923 --> 00:41:37,323
glazed in a vanilla icing and
decorated with sugar-paste roses
857
00:41:37,363 --> 00:41:41,163
as a belated wedding anniversary
gift for his wife Ozlin.
858
00:41:41,203 --> 00:41:43,843
This is really nice. Yeah.
How long have you been married?
859
00:41:43,883 --> 00:41:47,123
Um, fif... 14 years?
860
00:41:47,163 --> 00:41:48,403
Shall we ask you that again?
861
00:41:48,443 --> 00:41:50,883
Fourt... I got married in 2008.
862
00:41:50,923 --> 00:41:52,923
Why are you doing this to
me on camera, Paul?
863
00:41:52,963 --> 00:41:55,523
I'm not. Why, Paul?
I'm just trying to get you...
864
00:41:55,563 --> 00:41:56,763
My wife watches this, right?
865
00:41:56,803 --> 00:41:58,843
OK, shall we do it again?
Pretend it didn't happen.
866
00:41:58,883 --> 00:42:01,323
Yeah, I need to know this stuff.
She'll... So... So, George,
867
00:42:01,363 --> 00:42:03,083
uh, how long have you been married?
868
00:42:04,483 --> 00:42:06,803
I've just asked you that question.
I know - is it 14?
869
00:42:06,843 --> 00:42:09,643
I'm not feeling well.
870
00:42:09,683 --> 00:42:10,923
13.
871
00:42:10,963 --> 00:42:13,643
While George's focus
is fillings,
872
00:42:13,683 --> 00:42:16,283
Chigs' attention has
turned to toppings.
873
00:42:16,323 --> 00:42:18,403
So this is going to be
the mixed-nut topping.
874
00:42:18,443 --> 00:42:20,203
So that's honey and butter.
875
00:42:20,243 --> 00:42:22,843
Um, and crushed almonds,
pecans and walnuts.
876
00:42:22,883 --> 00:42:25,603
And that will sit on each level
so it'll have a crunch on the top.
877
00:42:25,643 --> 00:42:28,403
Chigs' crunchy topping
will give way to a honey
878
00:42:28,443 --> 00:42:31,683
and mixed peel cake filled
with lemon creme diplomat
879
00:42:31,723 --> 00:42:34,363
and decorated with
white chocolate honeycomb
880
00:42:34,403 --> 00:42:35,723
and marzipan flowers.
881
00:42:35,763 --> 00:42:38,043
So this will go on top and have a
nice soft pillowy dough
882
00:42:38,083 --> 00:42:41,003
in the middle filled with fruit.
Hmm. Soft pillowy dough. Yes.
883
00:42:41,043 --> 00:42:43,723
You're talking like this show talks.
884
00:42:43,763 --> 00:42:46,043
We would like a soft pillowy dough.
885
00:42:47,203 --> 00:42:50,603
I think, really, do you really want
it to taste of pillows? Um...
886
00:42:50,643 --> 00:42:51,723
Quite dry.
887
00:42:51,763 --> 00:42:53,403
Quite clothy.
888
00:42:53,443 --> 00:42:54,803
I won't be trying your bake.
889
00:42:54,843 --> 00:42:56,723
OK. Sorry.
890
00:42:56,763 --> 00:43:00,283
Chigs might be planning a nutty
crunch for the top of his bake,
891
00:43:00,323 --> 00:43:03,443
but Freya's gambling with
an intentional soggy bottom.
892
00:43:03,483 --> 00:43:06,643
I'm kind of making it like
an upside-down plum cake.
893
00:43:06,683 --> 00:43:10,443
So I'm pouring
the red wine in the bottom.
894
00:43:10,483 --> 00:43:13,563
I'm not a wine connoisseur,
to be honest with you.
895
00:43:13,603 --> 00:43:16,643
But cos it's German red wine,
896
00:43:16,683 --> 00:43:19,083
I feel like that probably
means that it's fancy.
897
00:43:19,123 --> 00:43:22,883
The three tiers of Freya's yeasted
cake will be topped with
898
00:43:22,923 --> 00:43:26,483
poached plums and soaked
in a spiced wine syrup.
899
00:43:26,523 --> 00:43:28,883
The goal is kind of
to, like, stretch it out
900
00:43:28,923 --> 00:43:33,083
on top of the red wine, so they
should soak it up, hopefully.
901
00:43:33,123 --> 00:43:35,483
Otherwise it could all just
run everywhere.
902
00:43:35,523 --> 00:43:36,963
Right, that's...all ready.
903
00:43:38,443 --> 00:43:40,683
With yeasted cake batter plaited,
904
00:43:40,723 --> 00:43:43,003
packed with fillings,
or soaked in alcohol,
905
00:43:43,043 --> 00:43:44,883
the proving can begin.
906
00:43:44,923 --> 00:43:47,363
So this is where the timing
becomes critical
907
00:43:47,403 --> 00:43:48,723
because it's going to be...
908
00:43:48,763 --> 00:43:50,723
I'm going to be more
than halfway through
909
00:43:50,763 --> 00:43:52,083
the challenge and I haven't
910
00:43:52,123 --> 00:43:53,723
even started baking yet.
911
00:43:53,763 --> 00:43:56,803
Right, they're going in
for half an hour.
912
00:43:56,843 --> 00:43:59,243
While the dough rests,
the bakers must labour on.
913
00:43:59,283 --> 00:44:01,203
I'm now going to start
to make my flower.
914
00:44:01,243 --> 00:44:05,923
Making decorations that'll elevate
their cakes to Showstopper status.
915
00:44:05,963 --> 00:44:07,683
I'm doing pineapple flowers.
916
00:44:07,723 --> 00:44:11,563
Put the pineapples on
and then heat them low
917
00:44:11,603 --> 00:44:13,363
and they should turn into flowers.
918
00:44:13,403 --> 00:44:16,763
I have never made
flowers in my life.
919
00:44:16,803 --> 00:44:19,843
It's a little bit fiddly for me.
Oh, I absolutely love doing this.
920
00:44:19,883 --> 00:44:22,443
To be honest with you,
I kind of just make it up as I go.
921
00:44:22,483 --> 00:44:25,083
You know, we're nearly halfway
through this competition.
922
00:44:25,123 --> 00:44:27,083
I know - how crazy is that.
And you're still here.
923
00:44:27,123 --> 00:44:28,843
Yeah, I said that to my
mum and she was like
924
00:44:28,883 --> 00:44:32,163
"Oh, don't worry, Freya. Your dad
can come and get you on Tuesday!"
925
00:44:33,203 --> 00:44:34,883
I've never heard a cuter sentence.
926
00:44:37,683 --> 00:44:40,083
SHOUTS, SLURRED: Bakers, you've
got one hour left!
927
00:44:40,123 --> 00:44:42,643
NOEL LAUGHS
928
00:44:42,683 --> 00:44:45,323
Hey, we have dough!
929
00:44:45,363 --> 00:44:47,883
So my dough has risen,
which is great.
930
00:44:47,923 --> 00:44:49,563
Just arranging my caramelised plums.
931
00:44:49,603 --> 00:44:52,843
I'm going to sprinkle some more
sugar and cinnamon on the top
932
00:44:52,883 --> 00:44:55,403
so it caramelises
a little bit in the oven.
933
00:44:55,443 --> 00:44:58,843
All that needs to be done is egg
washing before it goes in the oven.
934
00:44:58,883 --> 00:45:01,203
Multiple cakes of varying sizes
935
00:45:01,243 --> 00:45:04,403
means managing individual
bake times is tricky...
936
00:45:04,443 --> 00:45:06,243
This is going to overflow.
937
00:45:06,283 --> 00:45:07,923
..and requires precision planning...
938
00:45:07,963 --> 00:45:10,243
So the first one I'm going to
take out after 20 minutes,
939
00:45:10,283 --> 00:45:11,323
which is the smallest one
940
00:45:11,363 --> 00:45:13,763
and then the next one I'm going
to leave in there for a further
941
00:45:13,803 --> 00:45:16,483
five minutes and the other one in
for another further five minutes.
942
00:45:16,523 --> 00:45:17,963
..but Freya's got other ideas.
943
00:45:18,003 --> 00:45:19,883
There we go.
944
00:45:19,923 --> 00:45:24,003
To be honest with you, they do
actually bake, like, pretty similar
945
00:45:24,043 --> 00:45:26,563
because, uh, like, the little one is
so small
946
00:45:26,603 --> 00:45:28,243
but, like, it's a bit deeper.
947
00:45:28,283 --> 00:45:30,963
So, yeah, they're not, like,
that much different at all.
948
00:45:34,523 --> 00:45:37,043
Just, uh, nice little break,
isn't it?
949
00:45:37,083 --> 00:45:39,483
Yeah, yeah,
the very first we have in this tent.
950
00:45:39,523 --> 00:45:43,963
Yeah, this bit's kind of, like,
chilled at the moment but we'll see.
951
00:45:44,003 --> 00:45:47,163
Listen, I think the secret to a good
yeasted cake, yeah,
952
00:45:47,203 --> 00:45:48,923
is being patient.
953
00:45:51,043 --> 00:45:53,203
I'm just saying that to make
myself feel better.
954
00:45:53,243 --> 00:45:54,523
What did you just say to me?
955
00:45:54,563 --> 00:45:57,203
"Don't bring your erratic
behaviour in here."
956
00:45:57,243 --> 00:45:59,203
Yeah, over here. In this zone.
957
00:45:59,243 --> 00:46:01,963
Yeah, I'm quite chilled.
You've created a little calm zone.
958
00:46:02,003 --> 00:46:03,923
I can be calm! Can you? Yeah.
959
00:46:03,963 --> 00:46:06,403
I feel like your mum and dad used
to play that competition
960
00:46:06,443 --> 00:46:09,283
a lot, you know, like, "Ah, who can
be the quietest the longest?
961
00:46:09,323 --> 00:46:10,923
"Let's go."
962
00:46:10,963 --> 00:46:15,243
And you'd just be sat there, like,
shaking, bottling it up.
963
00:46:15,283 --> 00:46:18,123
How very dare you?!
964
00:46:20,243 --> 00:46:21,603
So I'm just checking on it.
965
00:46:21,643 --> 00:46:23,803
It should be coming
out in two minutes.
966
00:46:23,843 --> 00:46:27,243
While most of the bakers
are managing to hold their nerve...
967
00:46:27,283 --> 00:46:29,323
Right, let's take these
babies out, then.
968
00:46:29,363 --> 00:46:31,483
..George can't wait any longer.
969
00:46:31,523 --> 00:46:32,923
Are they baked?
970
00:46:32,963 --> 00:46:35,563
I don't know, but I need to start
decorating.
971
00:46:35,603 --> 00:46:38,603
Bakers, you have half an hour left.
972
00:46:38,643 --> 00:46:40,963
I'm going to give it another
couple more minutes.
973
00:46:41,003 --> 00:46:45,043
In 40 seconds, I'm going to be
taking the large one out.
974
00:46:45,083 --> 00:46:48,043
I keep questioning this big one
cos it's so big.
975
00:46:48,083 --> 00:46:51,803
The last thing you want is him
saying it's raw.
976
00:46:51,843 --> 00:46:53,163
Yeah, looks fine on top.
977
00:46:53,203 --> 00:46:55,683
Got to make sure they're done
all the way through.
978
00:46:55,723 --> 00:46:57,963
Paul said, "Show finesse."
979
00:46:58,003 --> 00:47:01,523
Oh, no. Finesse.
980
00:47:03,483 --> 00:47:06,243
Can you have much finesse with
a broken cake?
981
00:47:06,283 --> 00:47:08,883
Bakers, you have ten minutes left.
982
00:47:08,923 --> 00:47:11,283
Amanda, you've got nine.
983
00:47:11,323 --> 00:47:14,043
Wonder if I overdid the wine?
984
00:47:14,083 --> 00:47:16,483
So long as the middle is cooked.
985
00:47:16,523 --> 00:47:19,843
I think we're going to try
and assemble this.
986
00:47:21,723 --> 00:47:23,963
Let's do it, let's do it,
let's do it.
987
00:47:24,003 --> 00:47:28,723
Needs more time.
I'll give it another five.
988
00:47:28,763 --> 00:47:30,883
So this is going to be the chocolate
honeycomb.
989
00:47:30,923 --> 00:47:32,283
Melted already - I can feel it.
990
00:47:35,163 --> 00:47:37,843
Done. Right.
991
00:47:37,883 --> 00:47:41,403
Just worries it's too hot to put the
butter icing on.
992
00:47:43,523 --> 00:47:46,403
This is the cream in the middle.
993
00:47:46,443 --> 00:47:49,043
Come on, come on, come on.
I'm shaking.
994
00:47:49,083 --> 00:47:51,403
Oh, it's all... It's too hot.
995
00:47:52,883 --> 00:47:54,563
This is my pineapple flowers.
996
00:47:54,603 --> 00:47:58,003
OK roses, roses, roses.
997
00:47:58,043 --> 00:47:59,483
Done.
998
00:48:01,083 --> 00:48:04,123
I thought for once
I'd have a tidy bench.
999
00:48:04,163 --> 00:48:05,883
Why is it falling?
1000
00:48:05,923 --> 00:48:07,283
Oh, golly gosh.
1001
00:48:07,323 --> 00:48:10,323
Bakers, your time is up.
1002
00:48:10,363 --> 00:48:13,163
Please step away from your bakes.
1003
00:48:13,203 --> 00:48:15,443
Oh, look at that.
1004
00:48:15,483 --> 00:48:17,403
Wow.
1005
00:48:17,443 --> 00:48:20,643
I think I went... You know when we
were like, "Oh, do more wine"?
1006
00:48:20,683 --> 00:48:22,083
Yeah. Should see it.
1007
00:48:22,123 --> 00:48:24,443
It's all dripping in wine,
but I think that's better.
1008
00:48:30,243 --> 00:48:35,523
The bakers' yeast-leavened cakes now
face the judgment of Paul and Prue.
1009
00:48:35,563 --> 00:48:39,603
OK, bakers, Noel is feeling a little
under the weather
1010
00:48:39,643 --> 00:48:42,683
but we're going to carry on and
invite Lizzie
1011
00:48:42,723 --> 00:48:44,603
up to the front with your
Showstopper, please.
1012
00:48:50,483 --> 00:48:53,923
I like it. I think you've made
a real attempt
1013
00:48:53,963 --> 00:48:56,523
to create that finesse that we were
looking for.
1014
00:48:56,563 --> 00:48:58,283
Right. Let's have a look.
1015
00:49:02,283 --> 00:49:05,243
I think you've ended up with
something that's very, very nice.
1016
00:49:05,283 --> 00:49:08,003
So you don't get that chew, you get
a cake-like quality.
1017
00:49:08,043 --> 00:49:10,243
I think it needs a little more
sweetness
1018
00:49:10,283 --> 00:49:11,923
either in a glaze or an icing.
1019
00:49:11,963 --> 00:49:14,883
But it's very
nice and very pleasant, well done.
1020
00:49:14,923 --> 00:49:16,523
Ta. Thank you, Lizzie.
1021
00:49:23,323 --> 00:49:24,643
I like the look of that.
1022
00:49:24,683 --> 00:49:26,723
The roses coming all the way down.
1023
00:49:26,763 --> 00:49:28,083
I like the uniformity of it.
1024
00:49:28,123 --> 00:49:29,523
As a package, it works together.
1025
00:49:29,563 --> 00:49:31,883
This is the apple one.
1026
00:49:31,923 --> 00:49:34,003
Yeah, so the cinnamon apples are in
the centre
1027
00:49:34,043 --> 00:49:36,043
and then the cream is
piped round the outside.
1028
00:49:36,083 --> 00:49:38,963
This is about as fattening a
mouthful as you could get.
1029
00:49:39,003 --> 00:49:41,883
The cream, the apple and the
cinnamon work beautifully together.
1030
00:49:41,923 --> 00:49:45,483
I love the structure as well cos
it's quite light on the mouth.
1031
00:49:45,523 --> 00:49:47,283
Delicious.
1032
00:49:47,323 --> 00:49:48,723
Good job, Crystelle.
1033
00:49:48,763 --> 00:49:50,323
Very good job.
1034
00:49:54,723 --> 00:49:56,803
It's quite pretty. It's a bit dark.
1035
00:49:56,843 --> 00:49:58,443
It's been over baked. OK.
1036
00:49:58,483 --> 00:50:00,763
You can see how dark
that is in places,
1037
00:50:00,803 --> 00:50:03,523
but I like the design, though -
it's clever.
1038
00:50:03,563 --> 00:50:06,283
I like the crystallised candied peel
- it's really good.
1039
00:50:06,323 --> 00:50:09,203
But it is, it's quite a
tough eat, isn't it? Hmm.
1040
00:50:09,243 --> 00:50:10,763
It's dry. Flavours are good.
1041
00:50:10,803 --> 00:50:13,243
Idea's good but it's the over baking
that's done it for me. OK.
1042
00:50:13,283 --> 00:50:16,043
Thank you, Chigs. Thank you, guys.
Thank you very much.
1043
00:50:22,163 --> 00:50:23,643
I think it's quite effective.
1044
00:50:23,683 --> 00:50:26,363
It's not very neat down at the
bottom but you can cover up
1045
00:50:26,403 --> 00:50:28,363
a world of problems
with almonds on the outside.
1046
00:50:28,403 --> 00:50:30,363
But it's dependent on the flavour.
1047
00:50:30,403 --> 00:50:32,163
That's a lot of fruit.
1048
00:50:35,763 --> 00:50:39,043
Hmm, flavour's fantastic.
That's beautiful.
1049
00:50:39,083 --> 00:50:41,403
The structure is perfect.
The bite is perfect.
1050
00:50:41,443 --> 00:50:43,443
The bake is spot on.
1051
00:50:43,483 --> 00:50:46,403
I've never had anything
quite like that before. Thank you.
1052
00:50:46,443 --> 00:50:48,483
I mean, it's not the best looking
thing I've seen.
1053
00:50:48,523 --> 00:50:50,123
But it's one of the best tasting
things
1054
00:50:50,163 --> 00:50:52,323
I've had for a long time, yeah.
Thank you so much.
1055
00:50:58,843 --> 00:51:01,643
There's so much bleeding coming from
the plums.
1056
00:51:01,683 --> 00:51:03,803
It is a bit messy looking.
1057
00:51:03,843 --> 00:51:05,923
If you had water icing
round the outside of each one,
1058
00:51:05,963 --> 00:51:08,283
it'd look neater. Shall we taste it?
1059
00:51:08,323 --> 00:51:10,203
Let's have a look.
1060
00:51:13,043 --> 00:51:16,123
The syrupy topping is delicious.
1061
00:51:16,163 --> 00:51:21,243
Unusual and lovely, but there's
an awful lot of dough to topping.
1062
00:51:21,283 --> 00:51:24,883
And I think it could have done with
a little more baking.
1063
00:51:24,923 --> 00:51:27,323
Yeah, it's too doughy.
1064
00:51:27,363 --> 00:51:30,403
Yeah, it is under baked, isn't it?
Yeah, it is. Got it.
1065
00:51:30,443 --> 00:51:33,963
Thank you. Thank you. Oh, thank you.
Well done.
1066
00:51:38,483 --> 00:51:39,843
I think it's very pretty.
1067
00:51:39,883 --> 00:51:42,083
It does look like
an anniversary cake.
1068
00:51:42,123 --> 00:51:44,803
You need a stronger colour on that.
Yeah.
1069
00:51:44,843 --> 00:51:47,163
You see the colour you managed to
achieve down here? Yeah.
1070
00:51:47,203 --> 00:51:48,443
You want the same up there.
1071
00:51:48,483 --> 00:51:50,163
Look you can see how light that is.
Yeah.
1072
00:51:50,203 --> 00:51:52,163
It's almost been
treated like a soft roll. Yeah.
1073
00:51:52,203 --> 00:51:53,563
Right. Let's have a look.
1074
00:51:58,163 --> 00:52:01,163
I love the flavour.
Chocolate-tahini balance is perfect.
1075
00:52:01,203 --> 00:52:05,683
That's... That's a raw dough.
Oh, is it?
1076
00:07:23,709 --> 00:07:25,501
I should have tried it out!
1077
00:07:40,501 --> 00:07:41,918
I'm Philippe Abrams.
1078
00:07:42,126 --> 00:07:46,293
Name's Lebic. Just a few questions
about your transfer request.
1079
00:07:46,501 --> 00:07:47,709
Of course.
1080
00:07:53,334 --> 00:07:54,793
Those brats.
1081
00:07:55,084 --> 00:07:59,084
School kids slashed my tires.
I won't miss them.
1082
00:07:59,459 --> 00:08:01,751
- Need help?
- I must do it myself.
1083
00:08:03,084 --> 00:08:05,959
Sit down. I already am.
1084
00:08:08,251 --> 00:08:09,501
What can I do for you?
1085
00:08:09,709 --> 00:08:12,959
How long have you been
handicapped, Mr. Abrams?
1086
00:08:14,251 --> 00:08:16,751
It's hard for me to remember.
1087
00:08:17,543 --> 00:08:19,918
I was little. It's all a blur.
1088
00:08:20,793 --> 00:08:23,293
Reliving it is traumatic.
1089
00:08:26,584 --> 00:08:27,543
Sorry.
1090
00:08:27,751 --> 00:08:29,709
Muscle spasms.
1091
00:08:33,959 --> 00:08:35,501
It's over. I'm fine.
1092
00:08:39,751 --> 00:08:42,876
Mr. Abrams. I have
two transfer requests in your name.
1093
00:08:43,168 --> 00:08:46,376
One, recently,
for a limited-mobility person,
1094
00:08:46,543 --> 00:08:47,709
for the Sanary spot.
1095
00:08:47,876 --> 00:08:51,084
The other, for Cassis,
6 months ago. No handicap.
1096
00:08:51,293 --> 00:08:54,001
Did you make both requests?
1097
00:08:59,126 --> 00:09:01,418
I made both requests.
1098
00:09:01,793 --> 00:09:03,209
Yes.
1099
00:09:04,084 --> 00:09:05,459
The first,
1100
00:09:05,626 --> 00:09:07,418
as non-handicapped,
1101
00:09:07,668 --> 00:09:10,334
because I wanted to be
treated as normal.
1102
00:09:10,793 --> 00:09:12,084
Like anyone else.
1103
00:09:12,584 --> 00:09:13,709
It's important to us,
1104
00:09:13,876 --> 00:09:15,418
the handicapped,
1105
00:09:16,418 --> 00:09:21,001
to be seen by people like you
as deserving more than pity.
1106
00:09:22,126 --> 00:09:23,959
That's very laudable.
1107
00:09:24,834 --> 00:09:27,793
Of course,
if my transfer depends on it …
1108
00:09:28,001 --> 00:09:29,126
No, not at all.
1109
00:09:29,293 --> 00:09:32,293
This is just
an obligatory verification.
1110
00:09:33,209 --> 00:09:36,001
You know, I often
get false declarations
1111
00:09:36,168 --> 00:09:39,084
in requests for sought-after posts,
like the Riviera.
1112
00:09:39,334 --> 00:09:41,001
- No!
- It's rampant.
1113
00:09:42,293 --> 00:09:43,376
How shameful!
1114
00:09:43,584 --> 00:09:45,418
You can say that again.
1115
00:09:46,543 --> 00:09:48,584
You'll love Sanary.
1116
00:09:50,376 --> 00:09:52,168
I won't bother you anymore.
1117
00:09:52,376 --> 00:09:54,126
Not at all.
Goodbye, Mr. Lebic.
1118
00:09:56,751 --> 00:09:58,293
How shameful.
1119
00:10:02,418 --> 00:10:03,543
Nut job.
1120
00:10:04,043 --> 00:10:05,501
You're a total nut job.
1121
00:10:07,334 --> 00:10:10,126
You're my friend.
You'll fix this.
1122
00:10:10,334 --> 00:10:11,918
I'll fix nothing.
1123
00:10:12,293 --> 00:10:15,168
Don't you dare say we're friends.
Not here.
1124
00:10:15,459 --> 00:10:18,209
Not a handicap imposter.
1125
00:10:19,126 --> 00:10:22,668
I only did it for Julie.
I'm terribly sorry.
1126
00:10:25,209 --> 00:10:26,084
All right.
1127
00:10:27,501 --> 00:10:28,751
Good news and bad news.
1128
00:10:29,126 --> 00:10:30,209
I've been suspended?
1129
00:10:31,293 --> 00:10:31,959
Worse.
1130
00:10:32,376 --> 00:10:33,334
Fired?
1131
00:10:33,709 --> 00:10:34,376
Worse.
1132
00:10:34,626 --> 00:10:37,084
- Worse than fired?
- Transferred up north.
1133
00:10:37,293 --> 00:10:38,876
North? Not Lyons!
1134
00:10:39,168 --> 00:10:41,709
No, not Lyons. The north north.
1135
00:10:41,918 --> 00:10:43,918
Not Paris. Don't tell me.
1136
00:10:44,501 --> 00:10:45,709
Not Paris.
1137
00:10:46,334 --> 00:10:47,168
Farther north.
1138
00:10:47,376 --> 00:10:48,251
Belgium?
1139
00:10:48,709 --> 00:10:50,834
No. Before Belgium, there's …
1140
00:10:51,001 --> 00:10:52,751
The North region. Near Lille.
1141
00:10:52,959 --> 00:10:54,334
Little what?
1142
00:10:54,543 --> 00:10:56,501
No! The city of Lille.
1143
00:10:56,709 --> 00:10:57,918
Lille? That's horrible.
1144
00:10:58,459 --> 00:10:59,918
Starts next Monday.
1145
00:11:00,293 --> 00:11:01,418
This coming Monday?
1146
00:11:01,584 --> 00:11:05,584
I can't. I have no warm clothes.
No place to live.
1147
00:11:06,084 --> 00:11:09,168
There's an apartment
for the local manager.
1148
00:11:09,959 --> 00:11:11,459
What's the place?
1149
00:11:12,043 --> 00:11:12,876
Bergues.
1150
00:11:16,043 --> 00:11:17,084
I'll refuse it.
1151
00:11:17,293 --> 00:11:18,751
Can't. It's disciplinary.
1152
00:11:20,834 --> 00:11:21,959
What's the good news?
1153
00:11:23,001 --> 00:11:23,709
That was it.
1154
00:11:25,084 --> 00:11:26,376
What's the bad news?
1155
00:11:26,543 --> 00:11:27,584
You stay there 2 years.
1156
00:11:30,084 --> 00:11:32,126
- Two years?
- Minimum.
1157
00:11:32,334 --> 00:11:33,959
Two years in the north. No!
1158
00:11:34,668 --> 00:11:37,251
It's the north or you're fired. Sorry.
1159
00:11:37,459 --> 00:11:40,084
How can I tell Julie?
She thinks it's Sanary.
1160
00:11:41,501 --> 00:11:43,876
You leave when the coast is clear.
1161
00:11:50,876 --> 00:11:51,959
Now!
1162
00:11:59,334 --> 00:12:00,668
Hi, honey.
1163
00:12:04,334 --> 00:12:07,126
I'm looking at apartments
in Sanary. Great.
1164
00:12:07,459 --> 00:12:08,668
We must hurry.
1165
00:12:08,876 --> 00:12:10,043
Don't worry, it's off.
1166
00:12:10,418 --> 00:12:11,501
It fell through.
1167
00:12:11,709 --> 00:12:13,209
Another handicapped guy?
1168
00:12:13,959 --> 00:12:15,084
Sort of.
1169
00:12:15,251 --> 00:12:17,084
- I can't believe it.
- Hang on.
1170
00:12:17,293 --> 00:12:19,293
They offered better.
1171
00:12:20,251 --> 00:12:22,168
You scared me. Where?
1172
00:12:23,834 --> 00:12:25,334
- Bergues.
- Where?
1173
00:12:26,209 --> 00:12:27,376
Beautiful Bergues.
1174
00:12:29,459 --> 00:12:31,376
In the north.
Isn't that wonderful?
1175
00:12:32,334 --> 00:12:33,418
What did you do?
1176
00:12:33,626 --> 00:12:34,668
Me? Nothing.
1177
00:12:34,876 --> 00:12:36,126
I'm not an idiot.
1178
00:12:36,459 --> 00:12:39,793
If you do well, you stay south.
You must've screwed up big-time.
1179
00:12:40,293 --> 00:12:42,168
No, it's just the opposite.
1180
00:12:42,334 --> 00:12:44,959
They offered me 2 years up north.
I earn points,
1181
00:12:45,126 --> 00:12:47,626
get priority
for all the Riviera jobs.
1182
00:12:47,793 --> 00:12:51,001
In terms of index,
after 2 years in the north,
1183
00:12:51,168 --> 00:12:52,709
it's like I'm handicapped!
1184
00:12:52,918 --> 00:12:55,084
Turn it down. I won't freeze.
1185
00:12:55,459 --> 00:12:58,501
Who's going to freeze?
We're not living outdoors up there.
1186
00:12:58,668 --> 00:12:59,459
Dad,
1187
00:12:59,668 --> 00:13:00,793
I'll lose my toes.
1188
00:13:01,001 --> 00:13:02,126
Why would you?
1189
00:13:02,334 --> 00:13:03,501
Not the North Pole.
1190
00:13:04,043 --> 00:13:06,168
Not the North Pole. The north!
1191
00:13:06,376 --> 00:13:08,293
The truth. What did you do?
1192
00:13:08,501 --> 00:13:11,084
I got a great promotion.
I don't get this.
1193
00:13:12,084 --> 00:13:13,168
I'll call Jean.
1194
00:13:16,793 --> 00:13:19,418
To get the Sanary job,
I said I was handicapped.
1195
00:13:19,626 --> 00:13:21,334
You pretended you were handicapped?
1196
00:13:21,543 --> 00:13:22,501
I'm sorry.
1197
00:13:22,709 --> 00:13:24,626
Go to the North Pole alone!
1198
00:14:01,334 --> 00:14:02,209
What is it?
1199
00:14:04,543 --> 00:14:07,168
Recognize me?
I married Julie, your niece.
1200
00:14:08,459 --> 00:14:12,501
Right, she said you'd come bug me.
What do you want?
1201
00:14:16,876 --> 00:14:19,584
I have to go to the North region.
1202
00:14:19,751 --> 00:14:20,793
A transfer.
1203
00:14:20,959 --> 00:14:23,168
Julie said you know
the area near Lille.
1204
00:14:24,376 --> 00:14:28,834
In 1934, my mother
slept with a Sheutemi.
1205
00:14:29,376 --> 00:14:30,376
What?
1206
00:14:30,543 --> 00:14:32,709
I said, in 1934,
1207
00:14:33,043 --> 00:14:35,751
my mother slept with a Sheutemi.
1208
00:14:36,084 --> 00:14:36,918
A shut-in?
1209
00:14:37,126 --> 00:14:38,918
Not a shut-in!
1210
00:14:39,084 --> 00:14:40,459
A Sheutemi.
1211
00:14:40,626 --> 00:14:45,501
That's what they call people up there.
Men, women, children! Sheutemi!
1212
00:14:46,001 --> 00:14:47,084
Shutemies?
1213
00:14:47,293 --> 00:14:50,751
Even animals are Sheutemi! Dogs …
1214
00:14:51,126 --> 00:14:54,084
Cats are sheutemi.
1215
00:14:54,543 --> 00:14:57,584
Cows, chickens, calves
are all sheutemi.
1216
00:14:57,959 --> 00:14:59,376
And the language is sheutemi, too.
1217
00:14:59,793 --> 00:15:02,043
They say O instead of A,
1218
00:15:02,501 --> 00:15:05,418
SHKA instead of SH,
and they say SH …
1219
00:15:05,668 --> 00:15:08,126
but instead of S.
They're crackpots!
1220
00:15:10,043 --> 00:15:11,543
Just when you think you got it,
1221
00:15:11,709 --> 00:15:15,584
they tell you a "mop"
is a wassingue!
1222
00:15:19,168 --> 00:15:21,459
And what's life like there?
1223
00:15:21,751 --> 00:15:22,793
Pretty easy?
1224
00:15:23,001 --> 00:15:25,626
Rough! Very rough!
1225
00:15:26,168 --> 00:15:28,876
Only the ones in coal
live well.
1226
00:15:29,876 --> 00:15:31,668
The others are just …
1227
00:15:32,043 --> 00:15:33,918
miserable.
1228
00:15:34,168 --> 00:15:36,834
They die very young there.
1229
00:15:37,001 --> 00:15:39,751
Good thing my mother
came back south.
1230
00:15:40,084 --> 00:15:43,626
I was ten.
I couldn't stand the cold.
1231
00:15:44,209 --> 00:15:45,584
It's cold up there?
1232
00:15:47,584 --> 00:15:50,209
Summer's all right.
About thirty degrees.
100735
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.