Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,043 --> 00:00:04,083
Hello, Matthew Lucas.
It's Pastry Week!
2
00:00:04,123 --> 00:00:05,923
Are you excited? Yes, I am excited.
3
00:00:05,963 --> 00:00:08,003
For I have here a shoe pastry.
4
00:00:08,043 --> 00:00:12,643
But I very much hope I don't
get the laces stuck in my teeth.
5
00:00:15,123 --> 00:00:18,283
Welcome to
The Great British Bake Off.
6
00:00:18,323 --> 00:00:20,123
Mmm, nice.
7
00:00:20,163 --> 00:00:23,003
Last time...
Why is it falling?
8
00:00:23,043 --> 00:00:25,803
..the bakers battled
Bavarian delicacies.
9
00:00:25,843 --> 00:00:27,323
Oh, no!
10
00:00:27,363 --> 00:00:29,163
While Jurgen got off to
a strong start...
11
00:00:29,203 --> 00:00:30,643
You've done well there, Jurgen.
12
00:00:30,683 --> 00:00:33,363
..it was Giuseppe
who claimed the German crown.
13
00:00:33,403 --> 00:00:35,683
It's delicious. I think
you've done an amazing job.
14
00:00:35,723 --> 00:00:39,083
And with a soggy Showstopper...
Wonder if I overdid the wine.
15
00:00:39,123 --> 00:00:42,403
..Freya became the latest baker
to leave the tent.
16
00:00:42,443 --> 00:00:44,723
It's only vegan chocolate cake!
17
00:00:46,763 --> 00:00:49,443
Now...
Just wanna give it a little love.
18
00:00:49,483 --> 00:00:51,443
..the bakers tackle pastry.
19
00:00:51,483 --> 00:00:54,483
Can I just say I think you've
invented like a new dance move here?
20
00:00:54,523 --> 00:00:56,563
Do you think?
..as it's fried...
21
00:00:56,603 --> 00:00:58,963
I feel like I'm having
heart palpitations.
22
00:00:59,003 --> 00:01:01,763
..folded... Filo pastry.
Never made it in my life.
23
00:01:01,803 --> 00:01:04,683
..and filled.
Can't tell what's sausage
24
00:01:04,723 --> 00:01:07,163
and what's hands,
to be honest with you.
25
00:01:07,203 --> 00:01:08,803
Who will perfect pastry?
26
00:01:08,843 --> 00:01:10,083
Oh, it collapsed.
27
00:01:10,123 --> 00:01:12,523
I can't watch.
I know. it's too stressful.
28
00:01:12,563 --> 00:01:14,203
And who has baked their last?
29
00:01:14,243 --> 00:01:16,443
Have you seen this here?
30
00:01:41,323 --> 00:01:44,323
This is week six.
The second half of the journey.
31
00:01:44,363 --> 00:01:47,123
I'm performing much better
than I expected.
32
00:01:47,163 --> 00:01:49,443
In fact,
I have to keep buying shirts
33
00:01:49,483 --> 00:01:51,643
cos I didn't bring enough
with me.
34
00:01:51,683 --> 00:01:54,523
I've managed to worm my way through
cos there's been loads of people,
35
00:01:54,563 --> 00:01:57,083
but now it's getting less,
it's harder.
36
00:01:57,123 --> 00:02:00,003
I spoke to Lizzie and I was like,
"Come on, Lizzie, we cannot back
down.
37
00:02:00,043 --> 00:02:01,203
"We've got to do it for Freya,
38
00:02:01,243 --> 00:02:03,243
"like, come on, like,
the women have got to do it."
39
00:02:03,283 --> 00:02:05,403
I think Amanda might be able
to pull it out of the bag.
40
00:02:05,443 --> 00:02:06,723
I think pastry week's her week.
41
00:02:06,763 --> 00:02:09,483
No-one's given up in there.
I'm certainly not giving up.
42
00:02:12,043 --> 00:02:14,323
Hello, bakers,
welcome back to the tent.
43
00:02:14,363 --> 00:02:15,643
It's Pastry Week.
44
00:02:15,683 --> 00:02:17,803
It's time for your
Signature Challenge.
45
00:02:17,843 --> 00:02:20,283
Paul and Prue
would like you each to make
46
00:02:20,323 --> 00:02:23,563
two batches of decorated chouxnuts.
47
00:02:23,603 --> 00:02:26,443
Did you know that
Paul Hollywood invented
48
00:02:26,483 --> 00:02:28,123
the chouxnut pouch?
49
00:02:28,163 --> 00:02:30,723
He had some spare leather
and nowhere to put his nuts.
50
00:02:30,763 --> 00:02:33,083
No, you're thinking of
the jock strap, Noel. Oh, yeah.
51
00:02:33,123 --> 00:02:36,043
Now, your chouxnuts
need to be perfectly fried.
52
00:02:36,083 --> 00:02:38,123
Six filled, six not filled.
53
00:02:38,163 --> 00:02:40,403
And either glazed or iced.
54
00:02:40,443 --> 00:02:41,803
You have two hours.
55
00:02:41,843 --> 00:02:44,123
On your marks.
Get set.
56
00:02:45,443 --> 00:02:48,563
Uh, uh, uh, wait, Chigs.
Cos I haven't said it yet.
57
00:02:48,603 --> 00:02:50,323
LAUGHTER
58
00:02:50,363 --> 00:02:53,083
Not my time you're wasting.
59
00:02:53,123 --> 00:02:54,443
Bake!
60
00:02:57,443 --> 00:03:00,603
A chouxnut is much lighter
than a doughnut.
61
00:03:00,643 --> 00:03:02,843
It's almost like a fried eclair.
62
00:03:02,883 --> 00:03:05,443
I actually prefer the chouxnut
to doughnuts.
63
00:03:05,483 --> 00:03:06,883
Yeah. I like eating them.
64
00:03:06,923 --> 00:03:09,403
I'm not a choux-nutter, at all.
65
00:03:09,443 --> 00:03:13,043
I mean, if I went to hell, I feel
like this is what my hell would be.
66
00:03:13,083 --> 00:03:15,283
If you've never heard of
a chouxnut before,
67
00:03:15,323 --> 00:03:20,843
basically it's choux pastry
piped into a doughnut shape,
68
00:03:20,883 --> 00:03:23,643
deep-fried.
We want two batches.
69
00:03:23,683 --> 00:03:25,923
One of them has
to have filling inside
70
00:03:25,963 --> 00:03:27,683
and one of them has to have
71
00:03:27,723 --> 00:03:30,283
a really interesting icing
or glaze.
72
00:03:30,323 --> 00:03:32,963
The chouxnuts themselves
are quite aerated.
73
00:03:33,003 --> 00:03:36,123
You want that beautiful aeration
inside the chouxnut.
74
00:03:36,163 --> 00:03:38,643
Choux has to be exactly
the right consistency.
75
00:03:38,683 --> 00:03:41,563
So getting the paste right
is most important.
76
00:03:41,603 --> 00:03:44,163
If it's too wet,
it's going to sink.
77
00:03:45,643 --> 00:03:47,123
Morning, Lizzie. Morning.
78
00:03:47,163 --> 00:03:49,483
Right, Lizzie, chouxnuts.
Chouxnuts.
79
00:03:49,523 --> 00:03:51,123
Oh, the devil's doughnuts.
80
00:03:51,163 --> 00:03:53,643
They have me shook already.
I'm like shaken.
81
00:03:53,683 --> 00:03:55,923
What she's saying is
she's quite upset about it.
82
00:03:55,963 --> 00:03:57,323
LAUGHTER
83
00:03:57,363 --> 00:03:59,123
So tell us about your flavours.
84
00:03:59,163 --> 00:04:02,283
So I'm doing raspberry liqueur
and hibiscus
85
00:04:02,323 --> 00:04:03,723
for the filled one.
86
00:04:03,763 --> 00:04:06,283
OK. Oh, lovely. OK. That sounds
absolutely delicious.
87
00:04:06,323 --> 00:04:09,123
Lizzie's raspberry liqueur
and hibiscus-filled chouxnuts
88
00:04:09,163 --> 00:04:12,603
will be paired with
a caramel-glazed unfilled batch.
89
00:04:12,643 --> 00:04:15,203
But she's more confident with
her flavours than with the fryer.
90
00:04:15,243 --> 00:04:17,643
So why have you found this
to be a problem?
91
00:04:17,683 --> 00:04:19,643
I just hate choux pastry
and I just feel like
92
00:04:19,683 --> 00:04:21,643
the fryer's gonna like hit me
and I'm gonna burn.
93
00:04:21,683 --> 00:04:23,883
Feels like you're in a chippy,
doesn't it? God, yeah.
94
00:04:23,923 --> 00:04:26,683
The pressure is just unbelievable.
Even my elbows are sweating.
95
00:04:26,723 --> 00:04:28,643
Your elbows are sweating? Yeah.
96
00:04:28,683 --> 00:04:30,243
Never heard about sweaty elbows.
97
00:04:30,283 --> 00:04:33,083
Good name for a punk band,
that, the Sweaty Elbows.
98
00:04:33,123 --> 00:04:36,003
It's going to be fine.
Oh, hopefully.
99
00:04:37,163 --> 00:04:39,323
Lizzie might be dreading
the fryer,
100
00:04:39,363 --> 00:04:41,723
but one baker
couldn't be more excited.
101
00:04:41,763 --> 00:04:44,803
Gorgeous. Can you smell
that frying oil?
102
00:04:44,843 --> 00:04:46,843
Can't wait to make this. Yummy.
103
00:04:48,283 --> 00:04:51,123
OK, so one I'm doing
a classic sticky toffee.
104
00:04:51,163 --> 00:04:52,643
I'm making a really easy toffee
105
00:04:52,683 --> 00:04:54,563
just because of
the time pressure in here.
106
00:04:54,603 --> 00:04:56,963
And it's also all about
my pastry today.
107
00:04:57,003 --> 00:04:59,483
George is keeping
his flavours simple
108
00:04:59,523 --> 00:05:01,123
with one toffee-glazed choux batch
109
00:05:01,163 --> 00:05:02,923
and another filled with
jam and cream.
110
00:05:02,963 --> 00:05:06,763
Today he's focusing on his flavours
to impress Paul and Prue.
111
00:05:06,803 --> 00:05:09,083
Tell us about the pastry.
112
00:05:09,123 --> 00:05:12,923
Um, I, I just wanted to get
a nice airy dough.
113
00:05:14,723 --> 00:05:16,083
Poker face.
114
00:05:16,123 --> 00:05:18,683
Look at George's
questioning eyes,
115
00:05:18,723 --> 00:05:21,123
"Is that OK?" Getting nothing.
116
00:05:21,163 --> 00:05:22,643
You're not doing this to me,
Paul.
117
00:05:25,523 --> 00:05:27,523
Perfect choux is light and airy,
118
00:05:27,563 --> 00:05:30,403
characterised by large holes
on the inside.
119
00:05:30,443 --> 00:05:34,603
We fold air in and then just
give it a really good mix.
120
00:05:36,243 --> 00:05:38,283
Egg is vital
to bind the ingredients,
121
00:05:38,323 --> 00:05:40,123
helping it to puff up when fried.
122
00:05:40,163 --> 00:05:42,203
This is the bit that
can go wrong the most
123
00:05:42,243 --> 00:05:44,883
out of the whole process
cos if you add too many eggs,
124
00:05:44,923 --> 00:05:47,923
the batter becomes runny and you
will not be able to shape it.
125
00:05:47,963 --> 00:05:50,643
It's a fine line.
More egg means more liquid
126
00:05:50,683 --> 00:05:54,043
which could lead to chouxnuts
that are as flat as a pancake.
127
00:05:54,083 --> 00:05:56,203
You kind of have to do this by eye.
128
00:05:56,243 --> 00:05:59,283
Um, and obviously baking
is all about precision.
129
00:05:59,323 --> 00:06:03,003
You should be able to pick it up
and it drips into a V.
130
00:06:03,043 --> 00:06:04,643
Yeah. Done.
131
00:06:04,683 --> 00:06:06,523
But Chigs' dough isn't done.
132
00:06:06,563 --> 00:06:08,003
I'm making a chocolate dough.
133
00:06:08,043 --> 00:06:10,963
That one will be a little bit
tougher because of the cocoa powder.
134
00:06:11,003 --> 00:06:15,203
So I will add a bit more egg in.
I just need to be careful with it.
135
00:06:15,243 --> 00:06:18,163
His chocolate pastry
will form his unfilled chouxnut,
136
00:06:18,203 --> 00:06:19,923
topped with a lime glaze.
137
00:06:19,963 --> 00:06:23,043
But Chigs is the only baker
braving two different pastries.
138
00:06:23,083 --> 00:06:25,923
His plain batch will be filled
with hazelnut praline,
139
00:06:25,963 --> 00:06:28,363
evoking the French classic
the Paris-Brest.
140
00:06:28,403 --> 00:06:32,123
Right, I'm gonna start making pastry
for the Paris-Brest flavour.
141
00:06:32,163 --> 00:06:34,283
The what, sorry? Paris-Brest.
142
00:06:34,323 --> 00:06:36,563
Parry Brea...what?
Yes, that's right.
143
00:06:36,603 --> 00:06:39,323
It's got breasts in it?
Too much for my head.
144
00:06:42,123 --> 00:06:44,363
Bakers, you are halfway through.
145
00:06:44,403 --> 00:06:45,763
EXHALES
146
00:06:45,803 --> 00:06:47,243
Look at Jurgen's stance.
147
00:06:47,283 --> 00:06:49,523
Yes, action stance.
148
00:06:50,683 --> 00:06:52,963
There's a lot to do.
Come on, come on.
149
00:06:53,003 --> 00:06:55,843
While Chigs races to finish
his second batch of pastry,
150
00:06:55,883 --> 00:06:58,003
the rest of the bakers
have bagged theirs up...
151
00:06:58,043 --> 00:07:02,403
Done. Right, I'm just gonna make
my glaze.
152
00:07:02,443 --> 00:07:05,203
..and are pushing on with
their toppings and fillings.
153
00:07:05,243 --> 00:07:07,243
Time for Italian alcohol.
154
00:07:07,283 --> 00:07:09,803
Er, I thought it would have been
unacceptable
155
00:07:09,843 --> 00:07:11,643
for an Italian
to come on Bake Off
156
00:07:11,683 --> 00:07:14,283
and not use limoncello somewhere,
and this seemed to be
157
00:07:14,323 --> 00:07:17,003
the right excuse to get some in
the ingredients list.
158
00:07:17,043 --> 00:07:20,403
Giuseppe's bringing the taste of
Italy to his chouxnuts
159
00:07:20,443 --> 00:07:22,963
with a filled batch packed
with limoncello liqueur
160
00:07:23,003 --> 00:07:25,083
and the other topped
with almond nougatine.
161
00:07:25,123 --> 00:07:27,803
I'm making both batches
with standard flavours
162
00:07:27,843 --> 00:07:30,443
I'm most familiar with, you know,
to play it safe and to do,
163
00:07:30,483 --> 00:07:32,483
to go with something
that I knew already.
164
00:07:32,523 --> 00:07:35,483
But one baker who isn't
playing it safe is Crystelle.
165
00:07:35,523 --> 00:07:37,443
I wanted something
completely different
166
00:07:37,483 --> 00:07:40,963
so I've gone for miso caramel,
salty sweet chouxnut.
167
00:07:41,003 --> 00:07:42,563
Hopefully it works.
168
00:07:42,603 --> 00:07:45,483
Er, it shouldn't taste
of miso soup, I hope.
169
00:07:45,523 --> 00:07:48,003
A passion fruit
and mango-filled choux
170
00:07:48,043 --> 00:07:51,283
will sit alongside another
glazed in a novel miso caramel.
171
00:07:51,323 --> 00:07:52,843
Tell me about the miso.
172
00:07:52,883 --> 00:07:55,523
I feel like miso caramel's
kind of like just a step up
173
00:07:55,563 --> 00:07:57,843
from salted caramel.
So miso's quite umami.
174
00:07:57,883 --> 00:08:00,603
You kind of get this salty
umami undertone.
175
00:08:00,643 --> 00:08:02,683
"Lovely umami undertone."
176
00:08:02,723 --> 00:08:04,043
LAUGHTER
177
00:08:04,083 --> 00:08:07,563
No more middle class-sentence
has ever been uttered.
178
00:08:07,603 --> 00:08:09,723
That's not something
you'd hear every day.
179
00:08:09,763 --> 00:08:11,323
Right, thanks, Noel.
180
00:08:11,363 --> 00:08:15,163
But Crystelle isn't the only baker
riding the sweet and savoury trend.
181
00:08:15,203 --> 00:08:18,723
This one's going to be glazed
with maple syrup
182
00:08:18,763 --> 00:08:21,763
with some bacon on the top.
It's delicious.
183
00:08:21,803 --> 00:08:26,083
Amanda's planning to pair
her maple and bacon glazed chouxnut
184
00:08:26,123 --> 00:08:28,803
with another batch
filled with pistachio and rose.
185
00:08:28,843 --> 00:08:31,363
What sweet and savoury mixes
could we invent?
186
00:08:31,403 --> 00:08:33,923
Jam and sausage?
Jam sausage?
187
00:08:33,963 --> 00:08:35,923
what about chocolate onion?
188
00:08:35,963 --> 00:08:39,963
Probably not. No, I'm not liking
the sound of that one.
189
00:08:40,003 --> 00:08:43,043
No. Sweet and savoury's a terrible
idea. Yeah, whose idea was that?
190
00:08:43,083 --> 00:08:45,683
When it comes to
weird and wonderful flavours,
191
00:08:45,723 --> 00:08:48,243
Jurgen's pushing the boat out
even further.
192
00:08:48,283 --> 00:08:52,203
This is ube extract
from a purple Filipine yam
193
00:08:52,243 --> 00:08:55,363
which has a vanilla-y,
quite unique flavour.
194
00:08:55,403 --> 00:08:57,603
Also the colour
should be stunning.
195
00:08:57,643 --> 00:09:00,723
He's making a yuzu
and sake glazed choux
196
00:09:00,763 --> 00:09:03,403
to pair with his ube-filled batch,
197
00:09:03,443 --> 00:09:05,643
the bright colours
mimicking pastries
198
00:09:05,683 --> 00:09:07,243
he ate as a child in the '70s.
199
00:09:07,283 --> 00:09:09,683
Well, that's an amazing colour.
200
00:09:09,723 --> 00:09:11,363
On top of the purple colour
201
00:09:11,403 --> 00:09:13,643
the glaze will be orange
as well.
202
00:09:13,683 --> 00:09:16,083
LAUGHTER All right, Jurgen,
203
00:09:16,123 --> 00:09:18,923
we'll look forward to
your '70s psychedelic dyes.
204
00:09:18,963 --> 00:09:21,803
You've already won for me.
That colour's so strong.
205
00:09:21,843 --> 00:09:24,683
Right, I'm just trying to completely
make sure they're fried.
206
00:09:24,723 --> 00:09:26,043
Do you fry a lot?
207
00:09:26,083 --> 00:09:28,563
No, no. No.
I don't own one of them at home.
208
00:09:28,603 --> 00:09:30,723
No, I don't. I own two.
209
00:09:30,763 --> 00:09:32,003
Ha-ha.
210
00:09:36,683 --> 00:09:38,483
Bakers, you have half an hour.
211
00:09:38,523 --> 00:09:40,483
No pressure.
212
00:09:41,643 --> 00:09:43,283
I'm sure it'll be fine.
213
00:09:43,323 --> 00:09:47,603
Just piping my choux dough
nicely and gently.
214
00:09:47,643 --> 00:09:50,403
Paul and Prue are expecting
uniform chouxnuts...
215
00:09:50,443 --> 00:09:53,283
I'm making sure the shape
is as consistent as possible.
216
00:09:53,323 --> 00:09:54,883
..fried to perfection.
217
00:09:54,923 --> 00:09:57,923
Fryers scare me.
I'm literally shaking.
218
00:09:57,963 --> 00:10:01,123
Lizzie? Yeah.
Don't worry. Have confidence.
219
00:10:05,843 --> 00:10:07,603
Let's go, let's go.
220
00:10:07,643 --> 00:10:11,363
Each fried chouxnut needs to be
crunchy on the outside,
221
00:10:11,403 --> 00:10:12,843
light and fluffy in the middle.
222
00:10:12,883 --> 00:10:14,723
You don't know
when chouxnuts are done.
223
00:10:14,763 --> 00:10:16,243
No-one knows.
224
00:10:17,643 --> 00:10:19,203
I'm sure one of these knows.
225
00:10:19,243 --> 00:10:21,003
They need at least five minutes
226
00:10:21,043 --> 00:10:23,323
otherwise they will then
collapse afterwards.
227
00:10:23,363 --> 00:10:25,363
Not only is the frying time
critical,
228
00:10:25,403 --> 00:10:27,603
the oil temperature
must also be correct.
229
00:10:27,643 --> 00:10:29,883
I'm aiming for 175.
Nice and hot.
230
00:10:29,923 --> 00:10:31,883
Just want a little bit of brown
on the edge.
231
00:10:31,923 --> 00:10:34,323
Achieving the perfect chouxnut
is no mean feat
232
00:10:34,363 --> 00:10:36,723
when the bakers still have
toppings to prepare.
233
00:10:36,763 --> 00:10:39,443
Ridiculous - still making the glaze
for the chocolate ones.
234
00:10:39,483 --> 00:10:40,883
So many elements.
235
00:10:40,923 --> 00:10:43,443
I feel like I'm having
heart palpitations.
236
00:10:43,483 --> 00:10:46,523
Multi-tasking is a bit of
a challenge. Right...
237
00:10:46,563 --> 00:10:49,283
Oh, see, look, I didn't start
the bloody timer.
238
00:10:50,643 --> 00:10:52,323
My last... It's fine, it's fine.
239
00:10:52,363 --> 00:10:55,443
I'll, I'll just hope and pray.
Maybe I'll do two minutes.
240
00:10:55,483 --> 00:10:57,403
These tongs are hot.
241
00:10:57,443 --> 00:10:59,163
Ooh!
242
00:10:59,203 --> 00:11:00,523
How do you open this thing?
243
00:11:00,563 --> 00:11:01,723
Hmm?
244
00:11:06,283 --> 00:11:07,603
Push it in.
245
00:11:09,443 --> 00:11:10,443
OK.
246
00:11:12,923 --> 00:11:16,563
Bakers, you have 15 minutes left.
247
00:11:17,683 --> 00:11:18,883
Come on.
248
00:11:18,923 --> 00:11:21,363
That's exactly what I wanted
to get.
249
00:11:21,403 --> 00:11:23,643
Seems to be a good golden colour.
250
00:11:23,683 --> 00:11:25,883
Shame about the light colour.
251
00:11:25,923 --> 00:11:27,323
But never mind.
252
00:11:28,723 --> 00:11:31,683
I can't even look at you,
you're making me sweat more.
253
00:11:31,723 --> 00:11:33,403
What, in the elbows?
254
00:11:33,443 --> 00:11:35,643
Yeah. Maybe I've got issues.
255
00:11:37,123 --> 00:11:40,563
Right, filling.
# You've got to pump it up... ♪
256
00:11:40,603 --> 00:11:43,243
The filled chouxnuts
must be crammed full of cream.
257
00:11:43,283 --> 00:11:44,523
Crucial moment.
258
00:11:44,563 --> 00:11:47,403
But the more they inject,
the more chance of an explosion.
259
00:11:47,443 --> 00:11:49,443
Oh, my God, it's all coming out.
What?
260
00:11:53,203 --> 00:11:55,123
Jeez.
261
00:11:55,163 --> 00:11:57,683
So this is the last
filled chouxnut.
262
00:12:00,723 --> 00:12:02,443
Why is so much coming out?
Oops.
263
00:12:02,483 --> 00:12:04,763
OK, passion juice
in the crinkly ball.
264
00:12:04,803 --> 00:12:07,803
The crinkly ball, the passion juice
comes out. Yeah, it's quite nice.
265
00:12:07,843 --> 00:12:09,763
I like that. It is nice.
266
00:12:11,123 --> 00:12:13,723
Limoncello. This is gonna be
a very, very close call.
267
00:12:15,683 --> 00:12:17,363
How long we got left now?
268
00:12:17,403 --> 00:12:18,923
One minute left.
269
00:12:18,963 --> 00:12:21,723
Oh, no, oh, no.
Rush at the end.
270
00:12:21,763 --> 00:12:23,203
They're nearly done.
271
00:12:24,723 --> 00:12:27,163
Come on. There's no time
to waste!
272
00:12:29,323 --> 00:12:31,683
Bakers, your time is up.
273
00:12:33,003 --> 00:12:35,363
Can you stop touching your nuts,
please?
274
00:12:35,403 --> 00:12:37,523
George! I'm eating it.
275
00:12:37,563 --> 00:12:39,603
Don't touch any of your nuts.
I'm not touching.
276
00:12:39,643 --> 00:12:41,483
Lizzie, will you try
any of your nuts?
277
00:12:41,523 --> 00:12:43,283
Absolutely not.
278
00:12:43,323 --> 00:12:45,203
They are horrible.
279
00:12:45,243 --> 00:12:48,123
I think they're a bit soggy.
They're just underfried.
280
00:12:48,163 --> 00:12:51,083
A rookie error in this competition,
just not setting the timer.
281
00:12:58,963 --> 00:13:03,443
The bakers' chouxnuts will now face
the judgment of Paul and Prue.
282
00:13:03,483 --> 00:13:05,363
Hello, George.
Hello, George. Hi, hiya.
283
00:13:08,963 --> 00:13:11,083
You've got a
nice robust mixture there
284
00:13:11,123 --> 00:13:12,603
which has given you that pop.
285
00:13:12,643 --> 00:13:15,683
This is a toffee and hazelnut
chouxnut. These are not filled.
286
00:13:19,483 --> 00:13:21,483
Mm.
287
00:13:21,523 --> 00:13:23,923
Toffee-ish, really nutty.
288
00:13:23,963 --> 00:13:27,763
Goes nicely with the soft choux.
Delicious. Lovely.
289
00:13:27,803 --> 00:13:29,963
Let's have a
look at your filled one.
290
00:13:30,003 --> 00:13:32,923
It's got a Chantilly cream with
raspberry jam rippled through.
291
00:13:32,963 --> 00:13:35,163
You've given me an empty bit.
292
00:13:35,203 --> 00:13:37,723
It's important you get the filling
right the way round. Yeah.
293
00:13:37,763 --> 00:13:41,963
Quite often I need two holes
so that I can squirt.
294
00:13:44,443 --> 00:13:46,683
You squeeze the bag. Yeah.
295
00:13:46,723 --> 00:13:49,283
When you meet that
little bit of resistance,
296
00:13:49,323 --> 00:13:50,963
it usually means it's full.
297
00:13:51,003 --> 00:13:52,283
STIFLED LAUGHTER
298
00:13:53,683 --> 00:13:55,563
Why are you laughing?
299
00:13:55,603 --> 00:13:57,443
We're just children.
300
00:13:58,723 --> 00:14:00,243
You're grown up.
301
00:14:00,283 --> 00:14:02,683
Sorry, Dame Prue.
Exactly. Stop this nonsense.
302
00:14:02,723 --> 00:14:03,883
Tell him it's lovely.
303
00:14:03,923 --> 00:14:06,723
I think when you do... Sorry.
304
00:14:10,083 --> 00:14:13,003
I think when you do get the cream
filling and the jam, it's delicious.
305
00:14:13,043 --> 00:14:14,323
Thank you.
306
00:14:16,923 --> 00:14:20,203
The filled ones
have an ube creme pat.
307
00:14:20,243 --> 00:14:24,643
That ube colour is just
extraordinary, isn't it?
308
00:14:28,123 --> 00:14:33,843
That slightly vanillary ube
taste is...unusual,
309
00:14:33,883 --> 00:14:35,523
but sort of vaguely familiar.
310
00:14:35,563 --> 00:14:38,003
I think the, the structure on that
is very good.
311
00:14:38,043 --> 00:14:42,003
It's nice and open. It's very light.
It's so delicate it's lovely. OK.
312
00:14:42,043 --> 00:14:45,883
These are the unfilled ones.
They have a yuzu and sake glaze.
313
00:14:45,923 --> 00:14:48,643
It has that little bit of acidity
which yuzu gives it.
314
00:14:48,683 --> 00:14:50,803
They're both delicious. Thank you.
315
00:14:54,483 --> 00:14:57,523
The filled ones,
they are Paris-Brest inspired.
316
00:14:57,563 --> 00:14:59,283
I've got a praline
cream in the middle.
317
00:14:59,323 --> 00:15:02,683
Can't really see the structure,
cos there's so much of the filling!
318
00:15:04,643 --> 00:15:07,803
I think Paris-Brest should have
lots of filling.
319
00:15:07,843 --> 00:15:09,443
That's delicious. Mm.
320
00:15:09,483 --> 00:15:11,403
This is my chocolate lime chouxnut.
321
00:15:11,443 --> 00:15:13,963
The cocoa, that's just enough
to marry with the lime. Yeah.
322
00:15:14,003 --> 00:15:15,363
It's unusual, but it does work.
323
00:15:15,403 --> 00:15:17,283
It's a nice chouxnut, that one.
Thank you.
324
00:15:17,323 --> 00:15:18,763
It's delicate.
325
00:15:21,483 --> 00:15:25,763
So, those are the empty chouxnuts
with an almond praline.
326
00:15:25,803 --> 00:15:27,123
Good frying.
327
00:15:27,163 --> 00:15:28,523
Colour's nice, isn't it?
328
00:15:32,963 --> 00:15:35,883
The contrast of the praline crunch
329
00:15:35,923 --> 00:15:39,683
and the softness of the choux
is just lovely.
330
00:15:39,723 --> 00:15:44,483
OK. Let's have a look at your filled
one. Creme pat and limoncello.
331
00:15:46,123 --> 00:15:48,083
It's definitely creme pat
with limoncello!
332
00:15:48,123 --> 00:15:51,243
There is too much limoncello -
and I can't resist another mouthful.
333
00:15:51,283 --> 00:15:52,923
Aha! Mm.
334
00:15:58,083 --> 00:16:01,523
This is the miso...caramel.
And white chocolate, yeah.
335
00:16:03,043 --> 00:16:05,203
It is exactly how you said.
It's umami.
336
00:16:06,723 --> 00:16:10,843
It's got...you know it has got
that bitterness to it. Mm-hm.
337
00:16:10,883 --> 00:16:14,923
And the tropical passion fruit
choux is just beautiful.
338
00:16:14,963 --> 00:16:18,323
But the choux itself... Mm.
..is very tight.
339
00:16:18,363 --> 00:16:19,523
Yeah. It's not open enough.
340
00:16:19,563 --> 00:16:22,203
It should be, "pff".
You've lost a lot of the definition.
341
00:16:22,243 --> 00:16:25,923
Do you think you lost some of the
definition in the frying? Yeah.
342
00:16:25,963 --> 00:16:28,163
You need to give it a bit of a...
Yeah. ..hit.
343
00:16:28,203 --> 00:16:31,123
The choux's let you down
a little bit. OK, thank you.
344
00:16:35,443 --> 00:16:37,843
OK. The maple bacon.
345
00:16:42,043 --> 00:16:45,843
It needs the bacon.
Could've done with a tiny bit more.
346
00:16:45,883 --> 00:16:48,283
Yeah - that's a shame,
cos I had so much left over. Yeah.
347
00:16:48,323 --> 00:16:51,123
Well, let's have a
look at your filled one.
348
00:16:51,163 --> 00:16:55,403
It's pistachio creme pat
with a rose glaze.
349
00:16:55,443 --> 00:17:03,123
The, uh, rose, it's like, artificial
cordial. Too rosy and too sweet. OK.
350
00:17:08,363 --> 00:17:09,483
Quite attractive.
351
00:17:09,523 --> 00:17:11,083
The frying colour looks good.
352
00:17:13,203 --> 00:17:14,563
Mm.
353
00:17:14,603 --> 00:17:16,283
Hibiscus and what?
354
00:17:16,323 --> 00:17:17,563
Raspberry liqueur.
355
00:17:17,603 --> 00:17:20,083
The hibiscus flavour's quite nice
and so's the raspberry.
356
00:17:20,123 --> 00:17:22,443
Overall it's got a nice
structure to it.
357
00:17:22,483 --> 00:17:26,803
It's delicate, and the
toffee is delicious, as well.
358
00:17:26,843 --> 00:17:29,083
I would buy these in a shop.
That's for sure.
359
00:17:29,123 --> 00:17:32,163
Thank you, I've been in panic.
360
00:17:32,203 --> 00:17:34,123
You're ruining my lifetime's theory
361
00:17:34,163 --> 00:17:36,283
that you cannot cook
if you don't love it.
362
00:17:36,323 --> 00:17:39,483
Well done. Thank you. Anyway,
well done. Ta. Well done. Ta.
363
00:17:40,843 --> 00:17:43,203
Feel so sick.
364
00:17:43,243 --> 00:17:45,203
Great stuff, well done.
365
00:17:45,243 --> 00:17:47,523
That was my best Signature feedback.
366
00:17:47,563 --> 00:17:50,203
I thought I was gonna, like, pass
out when they were speaking to me.
367
00:17:50,243 --> 00:17:52,123
I just couldn't believe what
they were saying.
368
00:17:52,163 --> 00:17:54,723
I don't think they were overly
enamoured with the rose flavour,
369
00:17:54,763 --> 00:17:55,923
but that's OK.
370
00:17:55,963 --> 00:17:58,083
Gotta try these things, haven't you?
371
00:17:58,123 --> 00:18:00,843
My choux pastry wasn't up to
scratch, and it's Pastry Week -
372
00:18:00,883 --> 00:18:03,563
but I'm gonna have to try and pull
it out of the bag in the Technical.
373
00:18:03,603 --> 00:18:06,323
I just need to tell myself I have a
functioning brain
374
00:18:06,363 --> 00:18:07,963
and hopefully my brain'll function
375
00:18:08,003 --> 00:18:10,243
and I will do a Technical Challenge
successfully.
376
00:18:12,603 --> 00:18:15,203
The bakers were able to
practise their chouxnuts,
377
00:18:15,243 --> 00:18:18,763
but have no idea what awaits them
in the Technical Challenge.
378
00:18:20,003 --> 00:18:23,123
Bakers, welcome back to the tent
for your Technical Challenge,
379
00:18:23,163 --> 00:18:26,563
which today has been
set by Holly Paulwood.
380
00:18:26,603 --> 00:18:28,323
Holly, any words of advice?
381
00:18:28,363 --> 00:18:32,483
This particular recipe
will push you to your limits.
382
00:18:32,523 --> 00:18:34,403
Don't waste any time.
383
00:18:34,443 --> 00:18:38,123
Thank you, Holly, and may I say
you're looking gorgeous tonight?!
384
00:18:39,403 --> 00:18:42,043
Now, as ever, the Technical
Challenge will be judged blind,
385
00:18:42,083 --> 00:18:44,643
so we're gonna have to ask Holly
and Prue to leave the tent.
386
00:18:44,683 --> 00:18:46,083
Off you pop.
387
00:18:46,123 --> 00:18:51,603
The judges would love you to make
a large baklava with filo pastry.
388
00:18:51,643 --> 00:18:55,083
Oh, no! Oh, man.
389
00:18:55,123 --> 00:18:57,283
Your filo pastry should be made
390
00:18:57,323 --> 00:19:00,123
using a traditional
laminating technique
391
00:19:00,163 --> 00:19:03,323
layered with a pistachio
and walnut filling
392
00:19:03,363 --> 00:19:05,723
and cut into a star design.
393
00:19:05,763 --> 00:19:11,363
You have 2 hours and 45 minutes.
On your marks. Get set. Bake!
394
00:19:13,483 --> 00:19:14,723
Oh, Jesus.
395
00:19:14,763 --> 00:19:17,283
Filo pastry is
notoriously complicated.
396
00:19:17,323 --> 00:19:20,123
Filo pastry?
Never made it in my life.
397
00:19:20,163 --> 00:19:22,443
Who makes their own filo pastry?
398
00:19:22,483 --> 00:19:23,723
No-one.
399
00:19:23,763 --> 00:19:26,563
This is the first time ever the
bakers have been asked to make it
400
00:19:26,603 --> 00:19:27,843
for a Technical Challenge.
401
00:19:27,883 --> 00:19:30,963
I've never attempted filo.
Or baklava.
402
00:19:31,003 --> 00:19:33,763
I really wish that
I had spent more time in the kitchen
403
00:19:33,803 --> 00:19:35,723
with my Greek grandmother.
404
00:19:35,763 --> 00:19:37,563
Let's just be confident
that it's in my DNA.
405
00:19:37,603 --> 00:19:39,483
You thought, you've got two Greeks
in the tent,
406
00:19:39,523 --> 00:19:41,003
they're bound to know
how to make it.
407
00:19:43,603 --> 00:19:48,003
Paul, I think this must be the most
difficult Technical I've ever seen.
408
00:19:48,043 --> 00:19:51,643
Yeah. Baklava.
The hardest part is the lamination.
409
00:19:51,683 --> 00:19:53,403
Above all you've gotta get
that flake.
410
00:19:53,443 --> 00:19:55,523
There's three layers
and then you have the nut layer
411
00:19:55,563 --> 00:19:56,763
and then three layers again.
412
00:19:56,803 --> 00:19:58,963
You've gotta make your dough
and divide it into six.
413
00:19:59,003 --> 00:20:00,683
Three for the bottom,
three for the top.
414
00:20:00,723 --> 00:20:02,723
Then fold it, fold it,
fold it, fold it.
415
00:20:02,763 --> 00:20:05,683
You've gotta do that six times.
Times six.
416
00:20:05,723 --> 00:20:09,283
So, there's a lot of layers
by the time we've finished. Yeah.
417
00:20:09,323 --> 00:20:12,123
If they haven't laminated it, you're
gonna get a solid piece of dough.
418
00:20:12,163 --> 00:20:14,803
You're not gonna get that
beautiful filo pastry. Layered.
419
00:20:14,843 --> 00:20:17,603
Which is what we're gonna be
looking for. OK, let's cut a slice.
420
00:20:20,443 --> 00:20:23,163
Well, that looks beautiful,
thank you.
421
00:20:23,203 --> 00:20:25,283
Who is really gonna come up
trumps in the tent?
422
00:20:25,323 --> 00:20:28,683
I have no idea,
cos this is complicated.
423
00:20:31,963 --> 00:20:34,803
I'm gonna tell myself I can do it,
because I have to,
424
00:20:34,843 --> 00:20:37,203
because otherwise I'm going home -
and I refuse to go home.
425
00:20:37,243 --> 00:20:39,443
First step is for the filo pastry.
426
00:20:39,483 --> 00:20:43,323
Put the dry ingredients into a bowl,
then combine with wet ingredients.
427
00:20:43,363 --> 00:20:47,123
Two eggs, vegetable oil, some butter
and some white wine vinegar.
428
00:20:47,163 --> 00:20:48,763
Full fat Greek yoghurt, as well.
429
00:20:48,803 --> 00:20:50,403
Greek yoghurt.
430
00:20:50,443 --> 00:20:52,003
There you go.
431
00:20:52,043 --> 00:20:54,643
I suppose the yoghurt is in there
because it's a Greek recipe!
432
00:20:54,683 --> 00:20:57,843
Hello. Hey, Matt.
So, have you made baklava before?
433
00:20:57,883 --> 00:21:00,723
I've never made baklava before.
I've never made filo pastry before.
434
00:21:00,763 --> 00:21:04,603
You haven't? It's a massive hassle.
Why would you? Just buy it.
435
00:21:04,643 --> 00:21:10,323
It's a what? A massive...? Hassle.
Oh, "hass". Hassle. Hassle. Hassle.
436
00:21:10,363 --> 00:21:13,323
Oh, my word! I genuinely thought you
said something else there.
437
00:21:13,363 --> 00:21:19,083
A massive hassle. Please don't
write in to complain. Hassle.
438
00:21:19,123 --> 00:21:21,243
Right, let's get my hands in there.
439
00:21:21,283 --> 00:21:23,523
Right, gonna knead the hell
out of this.
440
00:21:23,563 --> 00:21:26,203
I don't want to have too
much gluten in here.
441
00:21:26,243 --> 00:21:28,203
Just enough that it holds together.
442
00:21:28,243 --> 00:21:29,683
And now I'm out of breath.
443
00:21:29,723 --> 00:21:32,363
I think you've invented, like,
a new dance move here. Do you think?
444
00:21:32,403 --> 00:21:34,803
Any other moves? So there's this
one which is kind of. Yeah.
445
00:21:34,843 --> 00:21:36,203
It's called the side shuffle. OK.
446
00:21:36,243 --> 00:21:37,963
And then you've got, like,
the little...
447
00:21:38,003 --> 00:21:39,363
The slam. The slam. Yeah.
448
00:21:39,403 --> 00:21:41,483
I've got a good one, which is...
Go on. ..the taste.
449
00:21:41,523 --> 00:21:42,643
Where you go like this.
450
00:21:44,643 --> 00:21:45,963
It's underproved.
451
00:21:47,723 --> 00:21:49,843
I'm just doing it
cos other people are doing it!
452
00:21:49,883 --> 00:21:51,123
Don't know what it does.
453
00:21:51,163 --> 00:21:53,203
Right, it's gotta go six
equal balls now.
454
00:21:54,723 --> 00:21:57,483
Dough feels very soft.
It's pretty good.
455
00:21:57,523 --> 00:22:01,243
Roll out the balls of dough to a
square approximately 30 centimetres.
456
00:22:01,283 --> 00:22:02,523
The key part of baklava
457
00:22:02,563 --> 00:22:05,203
is having the layers,
really thin, crispy pastry.
458
00:22:05,243 --> 00:22:08,323
Fold the top and bottom into the
centre creating a rough square.
459
00:22:08,363 --> 00:22:11,363
Take each corner and fold into
the middle. Dust with cornflour.
460
00:22:11,403 --> 00:22:13,803
This is laminating to create
layers in filo.
461
00:22:13,843 --> 00:22:18,083
To create the multi layers of flaky
pastry baklava is famous for...
462
00:22:18,123 --> 00:22:19,923
Corner to corner.
463
00:22:19,963 --> 00:22:22,643
..the bakers must intricately fold
and roll the dough
464
00:22:22,683 --> 00:22:24,323
in a process called lamination.
465
00:22:24,363 --> 00:22:26,963
So I'm taking the edges
to the centre.
466
00:22:27,003 --> 00:22:29,643
Usually you create layers using fat
467
00:22:29,683 --> 00:22:32,643
but in this instance
we're using cornflour.
468
00:22:32,683 --> 00:22:35,523
Hmm, I don't know if this is right.
Like that?
469
00:22:35,563 --> 00:22:37,243
Great, I've gotta do that
six times now.
470
00:22:38,923 --> 00:22:42,203
One, two, three, four.
471
00:22:42,243 --> 00:22:44,883
Folding the edges. Dust.
Now we're talking!
472
00:22:44,923 --> 00:22:45,923
Last one.
473
00:22:45,963 --> 00:22:49,403
Cover and rest,
so I'm covering it and resting it.
474
00:22:49,443 --> 00:22:51,563
I'm measuring out
my pistachio kernels.
475
00:22:51,603 --> 00:22:54,683
The filling needs to provide
that crunchy texture.
476
00:22:54,723 --> 00:22:56,443
I might give them a haircut.
477
00:22:58,243 --> 00:23:00,523
Are you gonna mess this one up like
you did this morning?
478
00:23:00,563 --> 00:23:02,003
I... What? Ohh!
479
00:23:02,043 --> 00:23:03,883
Oh-ee! You're so bloody rude.
480
00:23:06,363 --> 00:23:08,523
Hello, this is the talking cupcake
481
00:23:08,563 --> 00:23:11,523
saying you are halfway
through the challenge.
482
00:23:11,563 --> 00:23:14,003
I glued that there while
you were asleep. Oh, no. Did you?
483
00:23:15,563 --> 00:23:19,163
To assemble, roll the dough
into six 30 centimetre circles,
484
00:23:19,203 --> 00:23:20,923
stack in the tin.
485
00:23:20,963 --> 00:23:23,403
Rolling it back out. Again.
486
00:23:23,443 --> 00:23:24,923
Right that's layer one.
487
00:23:26,003 --> 00:23:27,443
Right, two of six.
488
00:23:27,483 --> 00:23:29,563
This is a bit of a dodgy layer.
489
00:23:29,603 --> 00:23:31,243
Next is the filling.
490
00:23:31,283 --> 00:23:33,923
You want a fair bit of filling -
don't want a stingy baklava, do you?
491
00:23:33,963 --> 00:23:36,563
Now I'm gonna be rolling out
the other three discs.
492
00:23:36,603 --> 00:23:38,723
Cover it up and then proceed
with the next steps.
493
00:23:38,763 --> 00:23:40,963
Don't panic, and follow the recipe.
494
00:23:41,003 --> 00:23:42,523
That's done, everything's done.
495
00:23:42,563 --> 00:23:47,483
Using the diagram provided,
cut the pastry into a star design.
496
00:23:47,523 --> 00:23:50,123
Of course the diagram is smaller.
497
00:23:50,163 --> 00:23:51,883
How are you meant to do this?
498
00:23:51,923 --> 00:23:54,243
There must be an easier way
than this.
499
00:23:54,283 --> 00:23:56,403
Pretty clear, isn't it?
500
00:23:56,443 --> 00:24:00,483
It's actually scaled up.
This one is 20 centimetres wide.
501
00:24:00,523 --> 00:24:04,403
This is 30 centimetres wide.
Oh, he's just showing off.
502
00:24:05,483 --> 00:24:08,163
Do I cut all the way through
or do I just put it on the top?
503
00:24:08,203 --> 00:24:10,683
Who are you talking to?
Are you talking to me? I'm...
504
00:24:10,723 --> 00:24:12,603
You're talking to God!
Noel, do you think I...
505
00:24:12,643 --> 00:24:15,163
Do I cut all the way through it?
Do I cut this all the way through?
506
00:24:15,203 --> 00:24:17,043
I'm gonna cut all the way through.
507
00:24:17,083 --> 00:24:21,003
Go through the worktop into hell
where Paul Hollywood lives.
508
00:24:22,483 --> 00:24:25,043
Me pattern's gone mental.
Don't know what I'm doing any more.
509
00:24:25,083 --> 00:24:27,723
It's hurting my eyes to look at it
so I'm just free styling.
510
00:24:28,803 --> 00:24:31,483
What is that? There's too many
lines for me.
511
00:24:31,523 --> 00:24:34,043
Right, have I done it?
Yeah, I've done it.
512
00:24:34,083 --> 00:24:36,923
Go, go, go, go, go, go, go, go, go.
513
00:24:38,523 --> 00:24:40,483
Ugh, I'll have to eyeball it, innit?
514
00:24:40,523 --> 00:24:42,123
I don't know how long pastry takes.
515
00:24:42,163 --> 00:24:43,803
40 minutes baking.
516
00:24:49,203 --> 00:24:53,443
This train is due to arrive at the
end of the challenge in 30 minutes.
517
00:24:54,603 --> 00:24:57,203
I think I'm just
going to rotate this.
518
00:24:58,683 --> 00:24:59,763
Bit more butter.
519
00:24:59,803 --> 00:25:01,523
It looks like it's drying out
a little bit.
520
00:25:01,563 --> 00:25:02,883
Just wanna give it a little love.
521
00:25:02,923 --> 00:25:04,003
Oh, come on.
522
00:25:04,043 --> 00:25:05,443
I don't suppose this is one of those
523
00:25:05,483 --> 00:25:07,203
that you can test
with a toothpick, is it?
524
00:25:07,243 --> 00:25:09,563
I think me timer
was set for, like...
525
00:25:09,603 --> 00:25:11,003
Oh, my God.
526
00:25:11,043 --> 00:25:13,443
I didn't put the timer on.
527
00:25:13,483 --> 00:25:15,723
Can't remember how long
it's been in the oven.
528
00:25:15,763 --> 00:25:17,443
How long have we got left?
529
00:25:17,483 --> 00:25:19,323
You have ten minutes left.
530
00:25:21,083 --> 00:25:22,523
It looks done to me.
531
00:25:24,203 --> 00:25:26,403
Ah. What do I do?
532
00:25:26,443 --> 00:25:27,803
I'm gonna go for it now.
533
00:25:29,603 --> 00:25:31,803
I'm taking it out, I'm taking
it out, I'm taking it out.
534
00:25:33,043 --> 00:25:34,083
Agh.
535
00:25:34,123 --> 00:25:36,003
It's a little bit anaemic.
536
00:25:36,043 --> 00:25:38,563
It has pretty much the right colour.
537
00:25:38,603 --> 00:25:41,163
Right, baklava is soaked in syrup.
538
00:25:41,203 --> 00:25:44,203
Syrupy. There we go.
539
00:25:44,243 --> 00:25:46,123
Syrup's gone on. Yum!
540
00:25:47,203 --> 00:25:49,163
Ground pistachios.
541
00:25:49,203 --> 00:25:50,403
So, there's a diamond.
542
00:25:50,443 --> 00:25:52,003
I'm gonna freehand it.
543
00:25:52,043 --> 00:25:54,683
Oh, I'm not sure about this.
544
00:25:54,723 --> 00:25:56,563
The patterns are not
making sense to me.
545
00:25:56,603 --> 00:25:59,363
It's just too much for my mind to
think of a template, to be honest.
546
00:25:59,403 --> 00:26:01,443
Bakers, you have one minute left.
547
00:26:02,763 --> 00:26:03,763
Come on!
548
00:26:03,803 --> 00:26:05,803
It's not coming off.
549
00:26:05,843 --> 00:26:07,003
Ooh.
550
00:26:07,043 --> 00:26:09,723
Last little bit, rose petals.
551
00:26:09,763 --> 00:26:11,643
Shaking like there was no tomorrow.
552
00:26:11,683 --> 00:26:13,083
Come on.
553
00:26:13,123 --> 00:26:14,563
Come on!
554
00:26:16,643 --> 00:26:18,443
Oh, it's so hot.
555
00:26:18,483 --> 00:26:19,843
Almost.
556
00:26:19,883 --> 00:26:21,883
Bakers, your time is up.
557
00:26:23,523 --> 00:26:24,603
That was not pleasant.
558
00:26:24,643 --> 00:26:26,803
That seems really soggy.
559
00:26:29,123 --> 00:26:30,403
Terrified.
560
00:26:34,403 --> 00:26:37,563
Paul and Prue are looking
for seven beautiful baklava
561
00:26:37,603 --> 00:26:41,243
with striking layers of laminated
filo pastry -
562
00:26:41,283 --> 00:26:44,283
but they have no idea
whose is whose.
563
00:26:44,323 --> 00:26:46,163
Shall we start over here,
then, Prue?
564
00:26:46,203 --> 00:26:47,403
The colour's quite nice.
565
00:26:47,443 --> 00:26:49,283
I quite like the colour.
The colour's lovely.
566
00:26:49,323 --> 00:26:50,563
Let's see what it's like.
567
00:26:53,483 --> 00:26:55,083
It's not that bad.
568
00:26:55,123 --> 00:26:58,323
You can see a bit of lamination
there. Yeah. A little bit there.
569
00:26:59,803 --> 00:27:01,363
Mm, really nice -
570
00:27:01,403 --> 00:27:04,163
and if you saw that in a pastry shop
you'd buy a bit, wouldn't you? Mm.
571
00:27:05,243 --> 00:27:06,243
Moving on.
572
00:27:06,283 --> 00:27:08,563
Quite a lot of...
Bit too much pistachio. ..pistachio.
573
00:27:08,603 --> 00:27:10,403
Little bit too much.
Very clumsy at the edge.
574
00:27:10,443 --> 00:27:11,963
It is - you want it to be
more delicate.
575
00:27:12,003 --> 00:27:14,243
It's sort of, yeah, oh, that'll do.
576
00:27:14,283 --> 00:27:16,483
You can see the lamination
on the top. Yeah.
577
00:27:16,523 --> 00:27:19,123
But you want it a little
darker in colour.
578
00:27:19,163 --> 00:27:20,723
It needed longer in the oven.
579
00:27:22,083 --> 00:27:24,123
Mm, that's lovely flavour.
580
00:27:24,163 --> 00:27:26,323
OK. This is nice and shiny.
581
00:27:27,523 --> 00:27:29,363
I do like the colour of this one.
582
00:27:29,403 --> 00:27:30,963
And the cut is nice.
583
00:27:31,003 --> 00:27:33,003
You have lamination there, see.
584
00:27:33,043 --> 00:27:37,163
Yeah, it's nice and crisp on the
bottom. Mm. The flavour's good.
585
00:27:37,203 --> 00:27:40,123
Moving on. The design's quite
nice on this. Yeah. Neat.
586
00:27:42,163 --> 00:27:44,963
But it's a little undercooked.
It needs longer.
587
00:27:45,003 --> 00:27:48,923
And it's such a pity, cos there's
lots and lots of layers in there.
588
00:27:48,963 --> 00:27:50,643
Yeah, OK.
589
00:27:50,683 --> 00:27:52,323
You can't really see the diamonds.
590
00:27:52,363 --> 00:27:54,163
You've lost all the shape
and all the cut.
591
00:27:54,203 --> 00:27:55,723
It's mess, the top of that's a mess.
592
00:27:55,763 --> 00:27:58,123
This is deliberately to... Mask it.
593
00:27:58,163 --> 00:28:01,683
..to mask the fact that the pattern
has been lost.
594
00:28:05,323 --> 00:28:06,443
The syrup's nice.
595
00:28:06,483 --> 00:28:09,683
There is lamination, it's just
quite doughy. Needed longer.
596
00:28:09,723 --> 00:28:11,003
Moving on.
597
00:28:11,043 --> 00:28:13,483
This is beautiful.
It's a nice design. Very nice.
598
00:28:13,523 --> 00:28:14,883
All the way around.
599
00:28:14,923 --> 00:28:16,603
Yeah, it's got good
lamination there.
600
00:28:16,643 --> 00:28:19,363
It's got a nice colour. Yeah,
it's got good lamination on the top.
601
00:28:19,403 --> 00:28:23,163
Mm, that is lovely crisp,
really good. Mm.
602
00:28:23,203 --> 00:28:25,603
Last. A little bit
higgledy-piggledy, these.
603
00:28:25,643 --> 00:28:27,203
It is a bit all over the place,
innit?
604
00:28:27,243 --> 00:28:29,243
Where are the nuts?
605
00:28:29,283 --> 00:28:32,003
Ah, I had to cut in
to see where they were.
606
00:28:32,043 --> 00:28:34,683
The layers are quite thick.
607
00:28:34,723 --> 00:28:36,603
But the flavour's nice. Delicious.
608
00:28:36,643 --> 00:28:38,603
OK, this is gonna be very
difficult judging.
609
00:28:39,683 --> 00:28:44,363
Paul and Prue will now rank the
baklava from last to first place.
610
00:28:44,403 --> 00:28:46,403
In seventh spot we have this one.
611
00:28:46,443 --> 00:28:50,323
Lizzie, comes down to that little
bit of finesse that you need.
612
00:28:50,363 --> 00:28:52,363
I just haven't got finesse.
You have.
613
00:28:52,403 --> 00:28:53,763
PRUE CHUCKLES
614
00:28:53,803 --> 00:28:55,923
In sixth spot we have this one.
615
00:28:55,963 --> 00:28:58,443
George, just a little bit clumsy.
616
00:28:58,483 --> 00:29:02,723
Amanda is fifth,
Giuseppe fourth, and Chigs is third.
617
00:29:02,763 --> 00:29:07,443
In second place...we have this one.
618
00:29:08,523 --> 00:29:09,923
Oh, my God!
619
00:29:11,083 --> 00:29:13,963
Well, it looks absolutely beautiful.
Well done.
620
00:29:14,003 --> 00:29:16,003
In first we have...
621
00:29:16,043 --> 00:29:17,043
APPLAUSE
622
00:29:18,243 --> 00:29:19,563
Can't believe it!
623
00:29:19,603 --> 00:29:21,603
The diamond pattern
on the top is very good.
624
00:29:21,643 --> 00:29:24,603
You've got a beautiful colour all
the way through. Well done, Jurgen.
625
00:29:24,643 --> 00:29:27,563
Thank you. Smashed it again, mate.
Well done.
626
00:29:29,123 --> 00:29:31,243
What a day. Incredible.
627
00:29:31,283 --> 00:29:33,243
Jurgenator seems to be back!
628
00:29:34,843 --> 00:29:36,123
Oh, my God!
629
00:29:37,363 --> 00:29:39,763
I'm in so much shock -
and do you know what?
630
00:29:39,803 --> 00:29:41,243
I really needed that today.
631
00:29:41,283 --> 00:29:45,763
I've never been up there in
the Technical, so, feels quite wild.
632
00:29:45,803 --> 00:29:49,283
I could've done a lot better
but I had a pretty good Signature -
633
00:29:49,323 --> 00:29:51,803
but I'm not gonna kind of write
myself off just yet.
634
00:29:51,843 --> 00:29:56,123
This rain pretty much symbolises
how my Technical went.
635
00:29:56,163 --> 00:29:57,403
It was a disaster.
636
00:29:57,443 --> 00:29:59,563
Tomorrow I've just got to
do the best I can.
637
00:30:07,443 --> 00:30:10,203
Just one challenge remains
in pastry week.
638
00:30:10,243 --> 00:30:12,123
It's quite wet out there.
639
00:30:12,163 --> 00:30:14,723
The rain is pretty deafening
but we're going to carry on.
640
00:30:14,763 --> 00:30:17,603
Of course. So far,
they're pretty good, actually.
641
00:30:17,643 --> 00:30:21,923
You got Chigs, Giuseppe, you got
Jurgen and you got Crystelle,
642
00:30:21,963 --> 00:30:24,243
you know in the sort of top four
of this week overall.
643
00:30:24,283 --> 00:30:27,083
I think when it comes to the people
that have struggled over
644
00:30:27,123 --> 00:30:30,483
the two challenges, Amanda
and Lizzie, those two...
645
00:30:30,523 --> 00:30:32,043
Where's George, is he in the middle?
646
00:30:32,083 --> 00:30:34,443
I think he's in the middle again,
yeah. A remake of
647
00:30:34,483 --> 00:30:37,003
Malcolm In The Middle over here...
You know what, though?
648
00:30:37,043 --> 00:30:40,203
It's not a bad place to be. But I've
been on Bake Off five years now
649
00:30:40,243 --> 00:30:42,883
and occasionally someone does
something and you almost cry
650
00:30:42,923 --> 00:30:46,203
because it's overwhelmingly good.
You're almost moved. Yes.
651
00:30:46,243 --> 00:30:50,163
Yeah, OK, we want one of those,
guys. We want one of those today.
That's what we're after.
652
00:30:55,923 --> 00:30:58,123
Hello, bakers,
welcome back to the tent.
653
00:30:58,163 --> 00:31:00,203
It's time for your
Showstopper Challenge.
654
00:31:00,243 --> 00:31:05,123
Today the judges would love you
to make an intricate terrine pie.
655
00:31:05,163 --> 00:31:08,283
In the grand old tradition
of French pate en croute,
656
00:31:08,323 --> 00:31:11,483
the judges would like your
showstopping terrine pies
657
00:31:11,523 --> 00:31:15,003
to have an ornate pastry
decoration on the outside.
658
00:31:15,043 --> 00:31:20,083
And to reveal a neat pattern
or design when the pie is cut open.
659
00:31:20,123 --> 00:31:23,163
The fillings and flavours
are up to you.
660
00:31:23,203 --> 00:31:25,123
Noel, what flavours would you use?
661
00:31:25,163 --> 00:31:27,443
I think I'd make a hip-hop
terrine pie.
662
00:31:27,483 --> 00:31:30,483
It'd probably be Flava Flav flavour.
663
00:31:30,523 --> 00:31:33,083
I've just seen Flava Flav's
big clock, actually,
664
00:31:33,123 --> 00:31:35,683
and it seems you've got
four and a half hours
665
00:31:35,723 --> 00:31:37,803
to complete your
Showstopper Challenge.
666
00:31:37,843 --> 00:31:39,363
On your marks. Get set.
667
00:31:39,403 --> 00:31:40,963
♪ Don't believe the hype! ♪
668
00:31:41,003 --> 00:31:42,243
And bake.
669
00:31:43,963 --> 00:31:46,563
The terrine pie originated in France
670
00:31:46,603 --> 00:31:48,923
and is typically packed
with a meat pate.
671
00:31:48,963 --> 00:31:51,963
This is the perfect weather
for a warm pie.
672
00:31:52,003 --> 00:31:56,323
All we need now is a nice glass
of port and a fireplace.
673
00:31:56,363 --> 00:31:59,363
I think this is one of my favourite
challenges because I get to cook.
674
00:31:59,403 --> 00:32:03,043
I'm excited to make it.
I have got thyme on my hands.
675
00:32:03,083 --> 00:32:05,683
We're looking for a highly
decorative terrine.
676
00:32:05,723 --> 00:32:08,123
Now, we're looking for
a decoration on the top
677
00:32:08,163 --> 00:32:10,123
and a beautiful pattern inside.
678
00:32:10,163 --> 00:32:13,443
And I've a little pattern.
Do need finesse today.
679
00:32:13,483 --> 00:32:17,163
The most obvious thing that could go
wrong is they run out of time.
680
00:32:17,203 --> 00:32:21,803
Cos when you bake it, you then need
a decent length of time
681
00:32:21,843 --> 00:32:23,643
to cool it enough to cut it.
682
00:32:23,683 --> 00:32:25,763
This is going to be a very, very
close call
683
00:32:25,803 --> 00:32:27,603
to get it cooled down and set.
684
00:32:27,643 --> 00:32:31,203
Leaking and collapsing
are my biggest fears.
685
00:32:31,243 --> 00:32:32,643
You've got to set everything.
686
00:32:32,683 --> 00:32:36,243
If it's cooler, whatever filling
they've got in will tend to congeal
687
00:32:36,283 --> 00:32:40,643
and solidify and allow that slice
to fall without falling to pieces.
688
00:32:43,003 --> 00:32:45,723
Hi, Jurgen. What are you doing
for your terrine?
689
00:32:45,763 --> 00:32:49,603
Uh, I'm making Lunch in Freiburg.
Freiburg, my hometown,
690
00:32:49,643 --> 00:32:55,003
has a famous dish which it's topside
of beef with horseradish
691
00:32:55,043 --> 00:32:58,443
and sauerkraut. Oh, lovely. Wow, OK.
And all of that goes into my pie.
692
00:32:58,483 --> 00:33:00,883
You can't go wrong with horseradish
and a bit of beef. No.
693
00:33:00,923 --> 00:33:04,003
Jurgen's transforming Freiburg's
famous beef dish
694
00:33:04,043 --> 00:33:05,563
into an ornate pie,
695
00:33:05,603 --> 00:33:08,123
featuring a colourful square
running through the centre
696
00:33:08,163 --> 00:33:10,123
and a border of plaited pastry.
697
00:33:10,163 --> 00:33:12,963
I must say, it sounds absolutely
delicious. Does sound good.
698
00:33:13,003 --> 00:33:15,563
Can you get some German beer ready
for me as well, please?
699
00:33:15,603 --> 00:33:17,883
Ah, unfortunately,
I didn't bring any.
700
00:33:17,923 --> 00:33:19,923
THEY LAUGH
701
00:33:21,883 --> 00:33:24,883
Starting to make my hot water crust.
It's a lot of lard.
702
00:33:24,923 --> 00:33:26,683
No lard before Marbs.
703
00:33:26,723 --> 00:33:30,643
Hot water crust is a go-to pastry
when making savoury pies.
704
00:33:30,683 --> 00:33:34,523
You add hot water into the fat
and flour to gelatinize it.
705
00:33:34,563 --> 00:33:37,763
The addition of hot water
gives the dough elasticity.
706
00:33:37,803 --> 00:33:40,123
There's no danger of it...
I don't really want to say this.
707
00:33:40,163 --> 00:33:42,683
..of it cracking.
But speed is of the essence.
708
00:33:42,723 --> 00:33:45,123
You have to work
with it while it's warm.
709
00:33:45,163 --> 00:33:47,643
So it's kind of race against time.
710
00:33:47,683 --> 00:33:50,403
The faster they work,
the more pliable the pastry.
711
00:33:50,443 --> 00:33:53,363
Need to do this quick enough
to help it stay like Play-Doh
712
00:33:53,403 --> 00:33:56,523
so I don't tear it. And if they can
rush out the rip-free shell...
713
00:33:56,563 --> 00:34:00,003
Fridge. ..they'll have more time
to work on the filling.
714
00:34:00,043 --> 00:34:03,683
And George isn't wasting any time
cracking on with his.
715
00:34:03,723 --> 00:34:06,043
This is pretty much like
a Christmas dinner in a pie.
716
00:34:06,083 --> 00:34:09,723
We've got sausage meat,
need to roll it bacon,
717
00:34:09,763 --> 00:34:11,843
and then I've got to do...
I've got a lot to do.
718
00:34:11,883 --> 00:34:13,483
We should stop talking. One second.
719
00:34:13,523 --> 00:34:15,923
He's going all out
with his Christmas dinner pie.
720
00:34:15,963 --> 00:34:18,883
The exterior will feature
a decorative pastry print,
721
00:34:18,923 --> 00:34:21,043
the interior a duck
and turkey stuffing
722
00:34:21,083 --> 00:34:23,483
and a giant bacon
and carrot wrapped sausage.
723
00:34:23,523 --> 00:34:25,683
All right, getting there,
getting there.
724
00:34:25,723 --> 00:34:28,963
This is my big massive sausage.
725
00:34:29,003 --> 00:34:33,003
Can't tell what's sausage and what's
hands, to be honest with you.
726
00:34:33,043 --> 00:34:36,203
HE LAUGHS
727
00:34:36,243 --> 00:34:38,563
That's why I love you.
You're out of order.
728
00:34:38,603 --> 00:34:40,723
Amanda's also shaping a sausage.
729
00:34:40,763 --> 00:34:44,523
I do love to make my food with love.
730
00:34:44,563 --> 00:34:49,043
So my sausage is beautifully
presented with bacon,
731
00:34:49,083 --> 00:34:50,603
cherries and pistachios.
732
00:34:50,643 --> 00:34:53,243
She aims to showcase her love
of gourmet food
733
00:34:53,283 --> 00:34:54,883
with a pretty pate pie,
734
00:34:54,923 --> 00:34:57,723
featuring her striking
chicken pate sausage,
735
00:34:57,763 --> 00:35:00,083
a floral decoration and pork pigs.
736
00:35:00,123 --> 00:35:02,163
My sausage is done
737
00:35:02,203 --> 00:35:04,763
so I'm making my little piggies.
738
00:35:06,683 --> 00:35:07,963
There's one.
739
00:35:09,323 --> 00:35:13,003
Lizzie's also aiming
to serve a feast for the eyes.
740
00:35:13,043 --> 00:35:17,483
I am making potato fishes.
It's gonna be unusual.
741
00:35:17,523 --> 00:35:20,323
I want to be the Heston Blumenthal
of the tent.
742
00:35:20,363 --> 00:35:23,523
She hopes to banish the memory
of her messy Technical
743
00:35:23,563 --> 00:35:25,723
with a jaw-dropping Neptune Pie.
744
00:35:25,763 --> 00:35:28,483
The top features a flamboyant
mermaid tail
745
00:35:28,523 --> 00:35:31,083
and the centre,
her novel potato fish.
746
00:35:31,123 --> 00:35:33,283
You're not panicking today?
You seem a bit calmer.
747
00:35:33,323 --> 00:35:37,283
No, I'm a lot calmer today.
Like, I've practised this a couple
of times. It was quite funny
748
00:35:37,323 --> 00:35:41,403
at home. It was like Where's Wally
but with the fish. Everyone was
like, "Have I found the fish yet?"
749
00:35:41,443 --> 00:35:43,723
And I was like, you're just meant
to be able to see it!
750
00:35:43,763 --> 00:35:46,043
THEY LAUGH
751
00:35:46,083 --> 00:35:49,883
Animal designs are proving
a popular choice in the tent.
752
00:35:49,923 --> 00:35:53,403
I've decided to decorate it as
an owl cos it's my wife's
favourite animal.
753
00:35:53,443 --> 00:35:57,763
Um, and she's been incredibly
supportive in all of this.
754
00:35:57,803 --> 00:36:01,043
And she's a much better baker
than I am.
755
00:36:01,083 --> 00:36:04,203
Giuseppe hopes his wife
Laura love both the owl
756
00:36:04,243 --> 00:36:07,323
and the interior which will include
three colourful fillings -
757
00:36:07,363 --> 00:36:10,403
a circle of beef, spinach
and smoked mozzarella.
758
00:36:10,443 --> 00:36:12,963
Lovely finger action you've got.
759
00:36:13,003 --> 00:36:14,603
I know.
760
00:36:14,643 --> 00:36:19,723
Do you think this is good enough for
my wife? Yeah, perfect. Thank you.
761
00:36:19,763 --> 00:36:21,963
Giuseppe might want to wow his wife
762
00:36:22,003 --> 00:36:24,803
but Crystelle's out to impress
her entire family.
763
00:36:24,843 --> 00:36:27,923
Today's bake is dedicated
to my late, great grandmother
764
00:36:27,963 --> 00:36:32,163
called Lila Nana. It's a curry. I
learnt how to make it from my mum.
765
00:36:32,203 --> 00:36:35,483
Do you know what? This is, for me,
I think, my most sentimental bake.
766
00:36:35,523 --> 00:36:38,083
Um, it's a family thing so, for me,
767
00:36:38,123 --> 00:36:41,603
it's just... I really want to do
my family proud with this recipe.
768
00:36:41,643 --> 00:36:43,883
An ode to her late,
great grandmother,
769
00:36:43,923 --> 00:36:47,443
the pie will be shaped to mimic
Lily Nana's Kenyan cottage
770
00:36:47,483 --> 00:36:49,843
and layered with two
of her home recipes -
771
00:36:49,883 --> 00:36:53,003
potato curry and a Goan chicken
pickle curry.
772
00:36:53,043 --> 00:36:57,163
But with a high liquid content,
Crystelle's risking a runny pie.
773
00:36:57,203 --> 00:36:59,923
Getting a curry which is
usually just dumped on a plate
774
00:36:59,963 --> 00:37:03,643
in a rectangular pie was tricky.
Is it going to remain fairly stable?
775
00:37:03,683 --> 00:37:05,723
We don't want to cut in
and it just floods out.
776
00:37:05,763 --> 00:37:09,123
But if it's a really good curry,
as it cools it'll get solid.
777
00:37:09,163 --> 00:37:11,083
It should set slightly.
Exactly that.
778
00:37:11,123 --> 00:37:13,363
Well, good luck,
this sounds amazing. Oh, thank you.
779
00:37:13,403 --> 00:37:14,763
I'd quite like to move in.
780
00:37:14,803 --> 00:37:16,843
Yeah, I would, yeah,
I'd move straight into that.
781
00:37:16,883 --> 00:37:18,603
I hope it turns out OK. Thank you.
782
00:37:18,643 --> 00:37:20,883
Don't want chicken curry
splashing all over you.
783
00:37:20,923 --> 00:37:23,403
Crystelle might be concerned
her curry's too moist...
784
00:37:23,443 --> 00:37:26,003
Oh, BLEEP.
785
00:37:26,043 --> 00:37:27,643
Why's it so stiff?
786
00:37:27,683 --> 00:37:31,403
..but George's giant sausage
is rock hard. Guys.
787
00:37:31,443 --> 00:37:37,563
It's a bit frozen. Put it in
the freezer, I forgot about it.
788
00:37:38,963 --> 00:37:41,243
God, I can't give Prue and Paul
food poisoning.
789
00:37:47,283 --> 00:37:50,683
Bakers, you have three hours left!
You know when I said,
quick, let's do a time call?
790
00:37:50,723 --> 00:37:53,323
I didn't mean let's do a time call
really quickly. But I liked it.
791
00:37:53,363 --> 00:37:57,163
Feeling a bit overwhelmed. I think
I'm going to leave it five minutes.
792
00:37:57,203 --> 00:38:00,323
While George worries about his
sausage, the rest of the bakers
793
00:38:00,363 --> 00:38:02,163
can begin the build.
794
00:38:02,203 --> 00:38:06,163
The last thing you want is
a soggy bottom so I'm using ham.
795
00:38:06,203 --> 00:38:07,763
To stop any liquid.
796
00:38:07,803 --> 00:38:10,443
Stopping a soggy bottom
is just the start.
797
00:38:10,483 --> 00:38:13,283
Paul and Prue are expecting
a beautiful interior...
798
00:38:13,323 --> 00:38:15,163
OK. Potato fishes.
799
00:38:15,203 --> 00:38:18,163
So the fish is going to be, like,
floating in the pattern.
800
00:38:18,203 --> 00:38:20,963
..each slice crammed with
mouthwatering ingredients.
801
00:38:21,003 --> 00:38:24,643
Right, do it for Lily Nana.
Goan cuisine is going in.
802
00:38:24,683 --> 00:38:26,363
Lots of different flavours.
803
00:38:26,403 --> 00:38:28,763
But Chigs has just
one thing on his mind.
804
00:38:28,803 --> 00:38:31,203
Me, I've got some pork
shoulder, pork neck.
805
00:38:31,243 --> 00:38:34,803
This is a pork fest.
Chigs' Leicester Pork Pie.
806
00:38:34,843 --> 00:38:36,483
HE LAUGHS
807
00:38:36,523 --> 00:38:39,003
He's honouring his home county
Leicestershire,
808
00:38:39,043 --> 00:38:41,443
famed for the Melton Mowbray
pork pie.
809
00:38:41,483 --> 00:38:43,843
The centre will be enhanced
with a smattering of colour,
810
00:38:43,883 --> 00:38:45,963
the top a lattice decoration.
811
00:38:46,003 --> 00:38:51,363
Leicestershire is renowned for pork
pies so I hope I do 'em proud.
812
00:38:51,403 --> 00:38:54,923
OK, decoration. This is the fastest
I'm ever going to work.
813
00:38:54,963 --> 00:38:57,603
I'm hoping to bake soon.
814
00:38:57,643 --> 00:39:02,043
I've made chimneys for the steam.
Now crucial moment.
815
00:39:02,083 --> 00:39:04,403
OK. Come on, Crystelle.
816
00:39:04,443 --> 00:39:06,203
Please work.
817
00:39:07,763 --> 00:39:10,483
Trying to figure out how long
to bake cos got to give enough time
818
00:39:10,523 --> 00:39:12,003
to basically cool it down as well.
819
00:39:12,043 --> 00:39:13,923
Now timing is critical.
820
00:39:13,963 --> 00:39:18,243
On top of baking, the bakers must
factor in chilling.
821
00:39:18,283 --> 00:39:21,483
It's all a balancing act because
I want the whole thing fully cooked.
822
00:39:21,523 --> 00:39:26,043
Also I'm going to need a long
cooling time after the baking
823
00:39:26,083 --> 00:39:30,123
because I need to make sure
that the inside is set and
it doesn't collapse.
824
00:39:30,163 --> 00:39:33,323
A good bake will count for nothing
if the pie falls apart.
825
00:39:33,363 --> 00:39:35,083
I've got two hours left.
826
00:39:35,123 --> 00:39:37,323
I need 40 minutes
to whack it in the fridge
827
00:39:37,363 --> 00:39:39,883
so hopefully it'll be done
in 80 minutes.
828
00:39:39,923 --> 00:39:41,963
Oh, fingers crossed.
829
00:39:42,003 --> 00:39:45,603
But George needs more than luck
to fix his time keeping.
830
00:39:45,643 --> 00:39:49,803
The sausage is in but I'm late.
831
00:39:49,843 --> 00:39:54,003
Just rolling decorations on top.
832
00:39:54,043 --> 00:39:56,083
Come on, come on, come on.
Freaking out.
833
00:39:56,123 --> 00:39:59,123
And he isn't the only baker
who's fallen behind.
834
00:39:59,163 --> 00:40:02,283
I've probably spent a bit more time
on decorating than I do normally.
835
00:40:02,323 --> 00:40:05,003
It's my favourite bit, decorating.
836
00:40:05,043 --> 00:40:07,523
I like to make things look nice.
837
00:40:07,563 --> 00:40:10,243
Do you know what? My husband
gets a bit impatient
838
00:40:10,283 --> 00:40:13,643
because I want to decorate 'em.
He just wants to eat the pie.
839
00:40:13,683 --> 00:40:16,523
Just says,
"Get the pie in the oven."
840
00:40:16,563 --> 00:40:18,883
Jesus, now what have I done?
841
00:40:18,923 --> 00:40:21,723
Think I was a bit heavy
with the egg wash.
842
00:40:21,763 --> 00:40:24,003
Don't have time for this.
I need to move now.
843
00:40:25,443 --> 00:40:26,563
Done.
844
00:40:26,603 --> 00:40:29,083
Why is it already leaking?
It hasn't even gone in the oven.
845
00:40:29,123 --> 00:40:30,803
Leaking or not...
846
00:40:30,843 --> 00:40:34,323
Just making all my decoration.
I am worried about the pie, though.
847
00:40:34,363 --> 00:40:36,883
..all the bakers can do now is wait.
848
00:40:36,923 --> 00:40:38,203
Yours is leaking.
849
00:40:38,243 --> 00:40:41,523
Your dough's not leaking.
It is leaking. Can't you smell it?
850
00:40:42,843 --> 00:40:46,243
This is getting stressful.
I should've brought a book.
851
00:40:46,283 --> 00:40:48,043
George, what do you normally do
852
00:40:48,083 --> 00:40:51,443
while you're waiting for something
to bake? What about your dancing?
853
00:40:51,483 --> 00:40:53,683
What dancing? Tell Matt.
854
00:40:53,723 --> 00:40:55,603
Oh, do you do Greek dancing?
855
00:40:55,643 --> 00:40:57,883
No. Amanda.
856
00:40:57,923 --> 00:41:00,563
We'll do it with you. I'm not doing
it. Quick, quick, quick.
857
00:41:00,603 --> 00:41:02,643
Just a bit worried about my pie.
Come on, George.
858
00:41:02,683 --> 00:41:06,963
She's the teacher. She knows it.
Well, go on, what is it? Go on,
then, Amanda. Right, teach Matt.
859
00:41:07,003 --> 00:41:08,443
Left first. So we... Yeah.
860
00:41:08,483 --> 00:41:12,443
THEY HUM
861
00:41:18,723 --> 00:41:22,603
Stop. I'm going to do a wee in a
minute. Flipping heck. It's broke.
862
00:41:24,283 --> 00:41:27,803
It's because I was a bit heavy with
the egg wash and it's just kind of
weighed it down.
863
00:41:27,843 --> 00:41:30,083
George now has a huge decision
to make.
864
00:41:30,123 --> 00:41:33,883
Should I fix the pie?
What the hell do I do?
865
00:41:33,923 --> 00:41:36,243
Shut the door, shut the door,
shut the door, shut the door.
866
00:41:36,283 --> 00:41:39,643
If he leaves his pie in the oven,
the top could fall apart.
867
00:41:39,683 --> 00:41:43,403
But if he takes it out to repair it,
he'll lose vital baking time.
868
00:41:43,443 --> 00:41:47,483
What...to...do.
869
00:41:47,523 --> 00:41:49,363
Right, taking it out.
870
00:41:52,123 --> 00:41:54,523
Feeling out of my depth.
871
00:41:54,563 --> 00:41:58,403
This is pressure, man.
Come on, George.
872
00:41:58,443 --> 00:42:00,683
Come on, man. Come on.
873
00:42:00,723 --> 00:42:02,723
Need some leafage,
874
00:42:02,763 --> 00:42:06,163
cover up the areas
that look messed up.
875
00:42:06,203 --> 00:42:10,483
While George's pie heads back
into the oven, the others...
876
00:42:12,563 --> 00:42:15,603
Come on, come on, come on.
..are coming out.
877
00:42:15,643 --> 00:42:17,203
Go, go, go.
878
00:42:17,243 --> 00:42:20,043
But the wait to unmould
isn't over just yet.
879
00:42:20,083 --> 00:42:22,883
The pies must head to the freezer
to cool down.
880
00:42:22,923 --> 00:42:27,043
Done. Now the filling needs to set
to avoid collapse.
881
00:42:27,083 --> 00:42:29,483
It needs to chill
very, very quickly.
882
00:42:29,523 --> 00:42:31,803
Now I'm nervous.
HE LAUGHS
883
00:42:31,843 --> 00:42:34,483
George and Amanda have
a lot more to worry about.
884
00:42:34,523 --> 00:42:38,523
Mine's got ages. Never going to get
that cool enough to turn out.
885
00:42:38,563 --> 00:42:41,003
They will have no choice
but to unmould molten pies
886
00:42:41,043 --> 00:42:43,083
at risk of a full scale collapse.
887
00:42:43,123 --> 00:42:47,243
Do you know what I wanna do?
I'm going to do this. That's better.
888
00:42:47,283 --> 00:42:50,883
Is that so they can't film it?
No, it's so I can't see it. Oh.
889
00:42:50,923 --> 00:42:53,323
Do you know what? Once I take it out
the tin
890
00:42:53,363 --> 00:42:55,763
I'm sure it'll be a leaking mess
in there.
891
00:43:00,963 --> 00:43:04,003
Quick announcement from
Paul Hollywood in balloon form.
892
00:43:04,043 --> 00:43:06,883
Bakers, you've got half hour left.
893
00:43:08,203 --> 00:43:09,763
Getting it out.
894
00:43:09,803 --> 00:43:12,603
Good god, why is this
so bloody tense?
895
00:43:12,643 --> 00:43:15,323
The cooled pies are finally
ready to unmould.
896
00:43:15,363 --> 00:43:18,643
Let's go, let's go.
Let's get it done.
897
00:43:18,683 --> 00:43:22,883
But for George and Amanda,
the agonising wait continues.
898
00:43:22,923 --> 00:43:27,603
I think I'm going to give it
a little bit longer.
Couple more minutes.
899
00:43:27,643 --> 00:43:31,203
Right, demoulding it.
Hopefully, no soggy bottoms.
900
00:43:31,243 --> 00:43:33,963
And hopefully no collapsing
terrines, either.
901
00:43:35,203 --> 00:43:36,763
Crunch time.
902
00:43:38,763 --> 00:43:40,523
Yes. Phew!
903
00:43:42,563 --> 00:43:44,963
Good. Amazing.
904
00:43:47,963 --> 00:43:50,403
SHE SIGHS
Come on.
905
00:43:50,443 --> 00:43:52,083
Oh, no, no, no.
906
00:43:52,123 --> 00:43:54,323
There is a bit of a crack
on the back.
907
00:43:54,363 --> 00:43:58,123
Mine's cracked as well.
There's cracking everywhere.
908
00:44:00,723 --> 00:44:04,803
Oh, look, it's leaked.
That's some serious leakage.
909
00:44:04,843 --> 00:44:07,523
Right, taking it out.
910
00:44:12,683 --> 00:44:15,203
Come on, George. I'm getting it
straight in that freezer.
911
00:44:15,243 --> 00:44:18,163
Amanda, mine's leaking a hell of a
lot. Look. It's fine. What's wrong
912
00:44:18,203 --> 00:44:21,323
with you? It looks perfect.
Yeah, but look at the leak. So?
913
00:44:21,363 --> 00:44:23,483
Bakers, ten minutes left.
914
00:44:25,443 --> 00:44:29,883
Monumental leak there, man.
This needs a bloody dam.
915
00:44:34,043 --> 00:44:37,923
Because the juice is still very hot,
it might just all pour out.
916
00:44:37,963 --> 00:44:41,403
I feel like everybody's waiting
for my pie to fall apart.
917
00:44:41,443 --> 00:44:46,083
How do you get this thing off?
It's still hot. This is dangerous.
918
00:44:50,083 --> 00:44:52,203
Jesus. Leaking.
919
00:44:54,483 --> 00:44:56,043
Soggy bottom.
920
00:44:57,203 --> 00:44:58,963
Praying it's OK.
921
00:45:04,723 --> 00:45:06,483
Fingers crossed.
922
00:45:07,883 --> 00:45:09,443
No pressure.
923
00:45:10,883 --> 00:45:13,843
Oh, it collapsed. Oh, no.
924
00:45:13,883 --> 00:45:16,043
Oh, no. Want a hand, Amanda?
925
00:45:16,083 --> 00:45:18,683
Yes, please. It's gone.
926
00:45:18,723 --> 00:45:21,323
It's come off. Oh!
927
00:45:21,363 --> 00:45:24,163
It's not good.
The pie's stuck on the top.
928
00:45:24,203 --> 00:45:26,723
Oh, mate.
Tell me what you want me to do.
929
00:45:26,763 --> 00:45:28,803
Uh, push that back in.
930
00:45:28,843 --> 00:45:31,403
Just stick the knife under there
so I can get the thing back on.
931
00:45:31,443 --> 00:45:33,403
This is hot, Amanda. Sorry.
932
00:45:33,443 --> 00:45:35,963
Go on, there you go.
Ooh, ooh, ooh, ooh, ooh.
933
00:45:36,003 --> 00:45:38,963
They can fix that. I can't watch.
I know. It's too stressful.
934
00:45:39,003 --> 00:45:42,923
Quick. Don't move it, don't move it,
don't move it, don't move it.
You're going to tear it all up.
935
00:45:42,963 --> 00:45:45,963
Do it slowly. That's it,
that's it, that's it.
936
00:45:46,003 --> 00:45:47,683
Hold fire.
937
00:45:47,723 --> 00:45:50,883
All right, I'm not going to attempt
to take it out of the bottom tray.
938
00:45:50,923 --> 00:45:52,923
Risking the whole thing to collapse.
939
00:45:52,963 --> 00:45:55,643
Do you know what? That's better.
940
00:45:55,683 --> 00:45:58,923
It's all kind of breaking apart,
which is really sad.
941
00:45:58,963 --> 00:46:01,763
Um, but I'm just hoping
if I could just cover all
942
00:46:01,803 --> 00:46:04,843
the cracks I might be safe.
I'm going to lift it.
943
00:46:04,883 --> 00:46:07,683
Ah. Ouch, ouch, ouch.
944
00:46:07,723 --> 00:46:09,083
Slide it underneath. One, two.
945
00:46:09,123 --> 00:46:11,083
Oh. It's collapsing.
946
00:46:12,683 --> 00:46:14,683
Got to get this off.
947
00:46:14,723 --> 00:46:20,243
Oh, no. No, it's proper broken.
Panicking now. It's a mess.
948
00:46:20,283 --> 00:46:22,283
I can't watch.
949
00:46:22,323 --> 00:46:24,843
All right, let's lift it off
the bottom tin. Quick.
950
00:46:24,883 --> 00:46:28,923
Oh, no, no, there's a lip there,
babe, you're going to tear it.
Guys, be careful. I've left mine on.
951
00:46:28,963 --> 00:46:31,883
You've left it on? Yeah. I don't
think it makes any difference now.
952
00:46:31,923 --> 00:46:33,603
Ahhh!
953
00:46:33,643 --> 00:46:35,363
Juice everywhere, isn't there?
954
00:46:36,923 --> 00:46:39,283
Bakers, you have one minute left.
955
00:46:39,323 --> 00:46:42,803
Oh, got a minute.
Repair, repair, repair.
956
00:46:42,843 --> 00:46:46,123
It's like watching
open heart surgery. It is.
957
00:46:48,963 --> 00:46:51,683
Which side shall I put the pigs on?
LAUGHING: This side!
958
00:46:51,723 --> 00:46:53,603
This side, the good side.
959
00:46:56,483 --> 00:46:58,803
Quick, quick, pigs,
pigs, pigs, pigs.
960
00:47:00,763 --> 00:47:02,683
It's gonna hold my pie.
961
00:47:04,843 --> 00:47:07,643
Bakers, your time is up.
962
00:47:09,603 --> 00:47:12,283
Oh. Well done.
963
00:47:14,083 --> 00:47:17,243
Well done for getting it out.
What a disaster.
964
00:47:17,283 --> 00:47:19,363
Sorry, babe. Sorry, sorry, sorry.
It's OK.
965
00:47:19,403 --> 00:47:22,523
I couldn't do anything else.
It's fine, it's not your fault.
966
00:47:22,563 --> 00:47:25,363
I feel your pain, Amanda.
This is messed up.
967
00:47:39,363 --> 00:47:42,883
It's judgement time for
the decorative terrine pies.
968
00:47:44,603 --> 00:47:48,003
Lizzie, would you like to bring up
your Showstopper?
969
00:48:00,163 --> 00:48:02,203
Well, it's certainly
unusual-looking.
970
00:48:02,243 --> 00:48:04,363
It's very bold. I love the design.
971
00:48:04,403 --> 00:48:06,683
I like the fish.
I think the scales look great.
972
00:48:06,723 --> 00:48:09,003
Let's have a look inside, shall we?
973
00:48:13,603 --> 00:48:16,243
Held together nicely and the
fish going through there. Yeah.
974
00:48:16,283 --> 00:48:17,283
Little fish.
975
00:48:21,203 --> 00:48:24,683
You've nearly got that spot on,
Lizzie. I love that.
976
00:48:24,723 --> 00:48:27,443
Your pastry's too thick.
But I quite like the flavour.
977
00:48:27,483 --> 00:48:28,883
I think it's remarkable.
978
00:48:28,923 --> 00:48:31,883
The spinach and the fish,
they're not overcooked
979
00:48:31,923 --> 00:48:34,963
because they've been in there
quite a long time. Thanks.
980
00:48:39,923 --> 00:48:41,763
It's a really perfect owl,
isn't it?
981
00:48:41,803 --> 00:48:44,603
"Ow, don't hurt me."
982
00:48:46,843 --> 00:48:48,963
The design is fantastic.
983
00:48:51,883 --> 00:48:56,043
Good pastry. It's firm enough,
but it's crumblier.
984
00:48:56,083 --> 00:48:59,323
The cheese and all the flavours
blends well with the beef.
985
00:48:59,363 --> 00:49:03,243
It looks very professional.
It's very Giuseppe.
986
00:49:03,283 --> 00:49:05,243
It's excellent, Giuseppe.
987
00:49:08,483 --> 00:49:10,883
I think the pastry,
you've sort of cracked it slightly
988
00:49:10,923 --> 00:49:14,403
handling it out of the tin.
Juice was leaking out of there.
989
00:49:14,443 --> 00:49:15,963
It looks lovely.
990
00:49:19,123 --> 00:49:23,563
You get apricot, you get gherkin.
I think all the flavours work well.
991
00:49:23,603 --> 00:49:26,243
But the design
is pretty uninspiring.
992
00:49:28,003 --> 00:49:30,563
That was a big deal for me,
that was!
993
00:49:36,283 --> 00:49:40,803
I love the vine leaves. Oh, look
at that. I think that's beautiful.
994
00:49:40,843 --> 00:49:42,803
Really beautifully done.
995
00:49:46,203 --> 00:49:49,443
I think the pastry tastes delicious.
But the beef has gone very, very
996
00:49:49,483 --> 00:49:53,203
dry. It is a bit too dry,
but I do think you get away with it,
997
00:49:53,243 --> 00:49:56,763
because you've got the horseradish.
Thank you, Jurgen.
998
00:50:04,043 --> 00:50:06,923
What happened? I should have really
got it in the oven earlier
999
00:50:06,963 --> 00:50:08,283
so it had time to cool down.
1000
00:50:08,323 --> 00:50:13,003
But when I took it, the side of it,
one side came away. Ah, right, OK.
1001
00:50:17,003 --> 00:50:18,963
It's very good-looking.
1002
00:50:20,683 --> 00:50:22,763
It's very pretty.
1003
00:50:26,323 --> 00:50:30,963
It's bone-dry. I think
your seasoning is pretty strong,
1004
00:50:31,003 --> 00:50:33,723
cos there's so many things going on
in your mouth. And you try to
1005
00:50:33,763 --> 00:50:37,443
identify it, but there's just
a mix of a lot of different things.
1006
00:50:37,483 --> 00:50:41,723
But I do like the pate. For me,
the pate is the one thing that is
1007
00:50:41,763 --> 00:50:43,403
a bit too strong.
1008
00:50:44,523 --> 00:50:46,203
Thank you, Amanda.
1009
00:50:50,403 --> 00:50:54,483
It's quite dramatic.
I like the two-tone pastry.
1010
00:50:54,523 --> 00:50:57,483
But it's underbaked,
and it's collapsed down. Yeah, yeah.
1011
00:50:57,523 --> 00:51:00,203
I got it in the oven late,
which was unfortunate.
1012
00:51:02,963 --> 00:51:06,523
My tray's under there, Paul.
It was too hot to handle!
1013
00:51:10,243 --> 00:51:12,043
Nice interior.
1014
00:51:13,883 --> 00:51:15,323
Mm.
1015
00:51:15,363 --> 00:51:16,843
Mm!
1016
00:51:19,243 --> 00:51:20,363
That sausage meat...
1017
00:51:21,723 --> 00:51:26,003
..I question whether it's cooked.
I probed it three times, Paul.
1018
00:51:26,043 --> 00:51:29,443
You did? 92 in the centre.
Right, OK.
1019
00:51:29,483 --> 00:51:32,123
It is a bit mushy.
It's very mushy, yeah.
1020
00:51:32,163 --> 00:51:34,883
It's a pity, because the bacon,
that is delicious.
1021
00:51:34,923 --> 00:51:38,603
That's a shame, that,
George. Thank you.
1022
00:51:45,083 --> 00:51:47,363
Such a beautiful cottage.
1023
00:51:47,403 --> 00:51:48,803
And I love all the little flowers
1024
00:51:48,843 --> 00:51:50,323
and the way you've decorated them
1025
00:51:50,363 --> 00:51:53,803
and had time to paint them.
Oh, look at that.
1026
00:51:53,843 --> 00:51:57,243
Wow! That's SO cool!
The colour layers are lovely.
1027
00:51:57,283 --> 00:52:00,683
And you've separated them
with sweet potato. Yeah.
1028
00:52:05,523 --> 00:52:06,963
Have you seen this here?
1029
00:52:08,363 --> 00:52:09,843
No...
1030
00:52:14,483 --> 00:52:15,843
Well done.
1031
00:52:18,763 --> 00:52:24,643
That curry, the way you've broken it
down into sections, and each one,
1032
00:52:24,683 --> 00:52:28,323
for me - the spice blend, the hot
water crust pastry, the design...
1033
00:52:29,643 --> 00:52:34,243
I absolutely agree, Crystelle.
It's brave to make curry pie.
1034
00:52:34,283 --> 00:52:37,643
It's witty, it's charming.
And often, things that are witty
1035
00:52:37,683 --> 00:52:40,483
and charming are not also
absolutely delicious.
1036
00:52:40,523 --> 00:52:44,803
And you've got the pastry perfectly.
Spot-on. Really, really good.
1037
00:52:44,843 --> 00:52:47,803
Well done.
Thank you so much!
1038
00:52:50,443 --> 00:52:53,283
A handshake on the Showstopper,
that's very rare!
1039
00:52:54,523 --> 00:52:58,203
I'm just in so much shock. I was
like, "Something's gone wrong."
1040
00:52:58,243 --> 00:53:02,723
And then out came his hand,
and I just died. I literally died.
1041
00:53:02,763 --> 00:53:05,723
So maybe I'm a ghost.
Maybe that's why I feel weird.
1042
00:53:05,763 --> 00:53:08,363
They complimented the design,
which was good.
1043
00:53:08,403 --> 00:53:10,403
So I'm tying to focus
on the positive,
1044
00:53:10,443 --> 00:53:14,123
but, yeah, I do feel like I'm in
danger. It is what it is, isn't it?
1045
00:53:14,163 --> 00:53:16,803
Someone has to go home,
and if it's my time to go,
1046
00:53:16,843 --> 00:53:19,083
then it's my time to go.
1047
00:53:28,283 --> 00:53:30,483
We should pay tribute
to these bakers,
1048
00:53:30,523 --> 00:53:33,923
because the standard has been
so good this week.
1049
00:53:33,963 --> 00:53:38,003
I think, coming into today, we were
talking about Amanda in a little bit
1050
00:53:38,043 --> 00:53:40,563
of trouble, we were talking about
Lizzie being in trouble.
1051
00:53:40,603 --> 00:53:43,243
But the person who did well
out of this was Lizzie,
1052
00:53:43,283 --> 00:53:46,763
because I think she saved herself,
to the detriment of George.
1053
00:53:46,803 --> 00:53:50,083
I think George and Amanda
are in a little bit of trouble.
1054
00:53:50,123 --> 00:53:54,643
George today, I wasn't happy at all
with that. So, Star Baker is...?
1055
00:53:54,683 --> 00:53:58,443
I think Star Baker is
either Giuseppe or Crystelle.
1056
00:53:58,483 --> 00:54:00,843
She really smashed it.
You gave her a handshake.
1057
00:54:00,883 --> 00:54:02,603
I know. I don't like
giving handshakes.
1058
00:54:02,643 --> 00:54:05,403
It hurts you, doesn't it?
It does, yeah!
1059
00:54:05,443 --> 00:54:07,323
But I think, ultimately,
that deserved it.
1060
00:54:07,363 --> 00:54:10,403
It was a bit of magic, that one.
It was. Very clever.
1061
00:54:10,443 --> 00:54:14,123
But I think Giuseppe's done really
well, as well. It looked amazing.
1062
00:54:14,163 --> 00:54:16,403
I loved his meat, though.
1063
00:54:19,723 --> 00:54:22,723
Are you talking about
Giuseppe's meat? I looked down at it
1064
00:54:22,763 --> 00:54:26,283
just as I said it. That's what it
was. We're all friends here. I know.
1065
00:54:36,123 --> 00:54:41,643
Well done, bakers, on another week.
It's not easy to find a Star Baker,
1066
00:54:41,683 --> 00:54:46,243
but the judges have done it.
This week's Star Baker is...
1067
00:54:49,883 --> 00:54:52,843
..Crystelle!
APPLAUSE
1068
00:54:56,403 --> 00:54:58,403
Thank you. God!
1069
00:54:58,443 --> 00:55:02,763
Oh, that means I've got the horrible
job of announcing the person
1070
00:55:02,803 --> 00:55:04,883
who's leaving us. This gets tougher.
1071
00:55:04,923 --> 00:55:08,523
It does get tougher every week,
and this has been an amazing week.
1072
00:55:08,563 --> 00:55:13,603
But the person who is leaving us
this week is...
1073
00:55:17,923 --> 00:55:20,003
..Amanda.
1074
00:55:20,043 --> 00:55:21,763
Thank you.
1075
00:55:25,443 --> 00:55:27,123
It's OK. I'm all right.
1076
00:55:28,123 --> 00:55:31,363
Is it all right? I knew it
cos you kept looking at me.
1077
00:55:31,403 --> 00:55:34,123
I mean, you've got to go
sometime, haven't you?
1078
00:55:34,163 --> 00:55:37,883
I didn't think when I got here
I'd get that far after seeing all
1079
00:55:37,923 --> 00:55:40,843
the other bakers,
but I've had such a good time.
1080
00:55:40,883 --> 00:55:43,043
Going to miss you.
You'll be all right, guys.
1081
00:55:43,083 --> 00:55:45,243
I'll see you in a few weeks.
1082
00:55:45,283 --> 00:55:48,643
Do you know what? I came here
to have a good time.
1083
00:55:48,683 --> 00:55:52,163
It's a little bit stressful here,
but it's a kind of fun stress.
1084
00:55:52,203 --> 00:55:55,843
Perhaps if I didn't talk so much,
I might have got a bit further.
1085
00:55:55,883 --> 00:55:59,203
But I enjoyed it,
so I'm glad I did what I did.
1086
00:55:59,243 --> 00:56:00,723
Oh, God!
1087
00:56:00,763 --> 00:56:04,323
I mean, that's a shock. My name
was going over and over in my head.
1088
00:56:04,363 --> 00:56:08,683
I was preparing myself. I was just
saying, "George. George. George."
1089
00:56:08,723 --> 00:56:11,763
And then they called Amanda,
and I could not believe it.
1090
00:56:11,803 --> 00:56:14,883
This has given me a big push
to fight for my place.
1091
00:56:14,923 --> 00:56:16,403
That pie!
1092
00:56:17,803 --> 00:56:20,963
I don't often give out handshakes
in Showstoppers,
1093
00:56:21,003 --> 00:56:25,323
but Crystelle deserved it.
It was perfection, in my eyes.
1094
00:56:26,643 --> 00:56:32,363
ON PHONE: Hello? Hi. Is everyone
there? Yeah. I got Star Baker!
1095
00:56:32,403 --> 00:56:34,363
SHRIEKING ON PHONE
1096
00:56:42,963 --> 00:56:45,483
And, guys?
1097
00:56:45,523 --> 00:56:48,363
Guys, guys, Paul gave me a handshake
in the Showstopper.
1098
00:56:48,403 --> 00:56:50,563
SHRIEKING
1099
00:56:57,523 --> 00:57:01,763
Oh, God! And people
wonder why I'm loud!
1100
00:57:01,803 --> 00:57:05,163
Next time: It's like a little
science experiment, isn't it?
1101
00:57:05,203 --> 00:57:07,563
..caramel week...
Nasty little thing, caramel.
1102
00:57:07,603 --> 00:57:11,123
..sees the bakers in sticky
situations with the Signature...
1103
00:57:11,163 --> 00:57:14,563
This isn't right. ..take on
a ten-fingered Technical...
1104
00:57:14,603 --> 00:57:17,083
Paul is demanding perfection.
1105
00:57:17,123 --> 00:57:21,363
..and struggle with an architectural
sugar Showstopper.
1106
00:57:21,403 --> 00:57:25,243
There's a crack. Who will
make it to the quarterfinal?
1107
00:57:25,283 --> 00:57:27,283
Hands up who's having
a heart attack.
1108
00:57:27,323 --> 00:57:29,643
And who... Where's me balls?
..will come unstuck?
1109
00:57:29,683 --> 00:57:31,723
Group heart attacks, everyone?
1110
00:57:55,483 --> 00:57:57,483
Subtitles by Red Bee Media
90714
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.