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1
00:00:00,260 --> 00:00:03,759
Wow, I love your new car!
Yeah, it's really fast.
2
00:00:03,760 --> 00:00:05,839
Driving down to the tent?
Soon as we've started the show.
3
00:00:05,840 --> 00:00:08,519
BOTH: Welcome to
The Great British Bake Off.
4
00:00:08,520 --> 00:00:09,879
See you, Paul!
5
00:00:09,880 --> 00:00:11,799
{\an1}ENGINE PURRS
6
00:00:11,800 --> 00:00:13,279
Do you want a lift?
7
00:00:13,280 --> 00:00:15,079
Uh, I, I think I'll walk.
8
00:00:15,080 --> 00:00:16,959
Wow, such an athlete.
9
00:00:16,960 --> 00:00:18,439
Got to get my steps in.
10
00:00:18,440 --> 00:00:19,839
{\an1}BIRDSONG
11
00:00:19,840 --> 00:00:24,119
Getting to the semifinal meant
surviving the trials of pastry week.
12
00:00:24,120 --> 00:00:25,439
No-one wants a soggy tart.
13
00:00:25,440 --> 00:00:26,799
And it was Steph...
14
00:00:26,800 --> 00:00:28,079
It's delicious.
15
00:00:28,080 --> 00:00:30,719
..who emerged victorious again...
16
00:00:30,720 --> 00:00:33,199
Just got Star
Baker for the fourth time.
17
00:00:33,200 --> 00:00:35,519
..while Rosie's performance
put her in the bottom two...
18
00:00:35,520 --> 00:00:37,239
Your filling is very dry.
It's very bitty.
19
00:00:37,240 --> 00:00:39,079
..in the end...
Quack!
20
00:00:39,080 --> 00:00:41,479
..it was another baker...
It just doesn't look good.
21
00:00:41,480 --> 00:00:43,159
..who proved to be...
Hot damn!
22
00:00:43,160 --> 00:00:44,639
..extra flaky...
Henry.
23
00:00:44,640 --> 00:00:46,159
..and their time in the tent was up.
24
00:00:46,160 --> 00:00:47,639
It's been a pleasure, darling.
25
00:00:47,640 --> 00:00:48,679
This time...
26
00:00:48,680 --> 00:00:50,759
Ooh, way too hot!
27
00:00:50,760 --> 00:00:53,039
..the bakers tackle high-end
patisserie...
28
00:00:53,040 --> 00:00:54,119
This is not good.
29
00:00:54,120 --> 00:00:55,279
..and geometry...
30
00:00:55,280 --> 00:00:57,719
Roll the pastry into a square.
31
00:00:57,720 --> 00:00:59,879
..with a domed signature...
Yes!
32
00:00:59,880 --> 00:01:01,359
..a symmetrical technical...
33
00:01:01,360 --> 00:01:02,639
Cut into two rectangles.
34
00:01:02,640 --> 00:01:04,239
I can kind of picture what
it looks like.
35
00:01:04,240 --> 00:01:06,279
..and a sugar cube showstopper.
36
00:01:06,280 --> 00:01:08,359
If you break it, gone.
37
00:01:08,360 --> 00:01:10,319
Excellence is expected...
38
00:01:10,320 --> 00:01:12,039
It's the semifinal,
it's the semifinal.
39
00:01:12,040 --> 00:01:13,919
..and the smallest of slip-ups...
40
00:01:13,920 --> 00:01:16,359
I need to chill out
because I'm getting stressed.
41
00:01:16,360 --> 00:01:17,799
..could dash their dreams...
42
00:01:17,800 --> 00:01:18,879
I never feel calm.
43
00:01:18,880 --> 00:01:20,799
..of competing in the final.
44
00:01:20,800 --> 00:01:21,999
I'm having a total disaster.
45
00:01:22,000 --> 00:01:23,999
They've definitely picked
a difficult one
46
00:01:24,000 --> 00:01:25,800
but then, you wouldn't
expect any less.
47
00:01:45,760 --> 00:01:47,319
{\an1}BIRDSONG
48
00:01:47,320 --> 00:01:49,559
It's the semifinal and
the four remaining bakers
49
00:01:49,560 --> 00:01:54,919
{\an5}must be cut down to a last lucky
three for next week's Grand Final.
50
00:01:54,920 --> 00:01:56,919
So special to be in the semifinals,
51
00:01:56,920 --> 00:01:59,079
regardless of what happens
this week.
52
00:01:59,080 --> 00:02:01,199
Yes, the semifinal!
53
00:02:01,200 --> 00:02:02,239
What?!
54
00:02:02,240 --> 00:02:03,959
It's not the week to drop the ball.
55
00:02:03,960 --> 00:02:06,199
I definitely would like to go
through to the final.
56
00:02:06,200 --> 00:02:07,479
I would be buzzing for that.
57
00:02:07,480 --> 00:02:09,159
No-one gets to the semifinal
and goes,
58
00:02:09,160 --> 00:02:10,959
"Don't really want to
do the final. Nah."
59
00:02:10,960 --> 00:02:13,959
If they are to triumph,
the bakers must succeed
60
00:02:13,960 --> 00:02:17,479
in three intense
and demanding patisserie challenges.
61
00:02:17,480 --> 00:02:20,119
I do not know
a lot about patisserie.
62
00:02:20,120 --> 00:02:23,359
Fancy pies and tarts? I've just
never been interested in doing them.
63
00:02:23,360 --> 00:02:25,879
This week's is blooming difficult
because everything's so fiddly.
64
00:02:25,880 --> 00:02:28,919
I think patisserie's gonna test
everything I've learnt so far.
65
00:02:28,920 --> 00:02:32,959
It needs to be kind of refined and
it needs to kind of look perfect.
66
00:02:32,960 --> 00:02:34,999
I'm a bit worried about that.
67
00:02:35,000 --> 00:02:38,080
Technically this is
one of the hardest things we'll do.
68
00:02:44,400 --> 00:02:46,519
Morning bakers,
welcome back to the tent
69
00:02:46,520 --> 00:02:48,799
and your very first
semifinal challenge.
70
00:02:48,800 --> 00:02:53,519
{\an5}Today the judges would like you to
make something that Sandi is
very passionate about.
71
00:02:53,520 --> 00:02:55,959
Yeah, honestly. These are like
the creme de la creme
72
00:02:55,960 --> 00:02:58,479
of the bakery world. Yeah, no, these
are domed tartlets, right?
73
00:02:58,480 --> 00:03:00,399
What's not to get excit...?
SHE HYPERVENTILATES
74
00:03:00,400 --> 00:03:02,999
It, uh, it's... You'll have to take
over. It's too much for me. OK!
75
00:03:03,000 --> 00:03:05,639
The judges would like you
to make eight...
76
00:03:05,640 --> 00:03:06,799
Eight!
SANDI CHUCKLES
77
00:03:06,800 --> 00:03:11,079
..elegant, beautifully
decorated, domed tartlets.
78
00:03:11,080 --> 00:03:15,839
They must have a sweet pastry case
and be exquisitely decorated.
79
00:03:15,840 --> 00:03:17,239
You've got two and a half hours.
80
00:03:17,240 --> 00:03:18,679
On your marks...
..Get set...
81
00:03:18,680 --> 00:03:19,680
..bake!
82
00:03:21,720 --> 00:03:23,119
I'm feeling quite nervous.
83
00:03:23,120 --> 00:03:26,759
It definitely hasn't sunk in that
I'm in the semifinal. That's crazy.
84
00:03:26,760 --> 00:03:30,679
I think in a couple of months' time
I'll be like, whoa!
85
00:03:30,680 --> 00:03:33,439
The Signature Challenge this
week is a domed tart.
86
00:03:33,440 --> 00:03:35,759
It's very much a French pastry,
this,
87
00:03:35,760 --> 00:03:39,999
so we expect that little
bit of... je ne sais quoi.
88
00:03:40,000 --> 00:03:42,199
They need to be absolutely
identical.
89
00:03:42,200 --> 00:03:44,200
They need to be as neat as pins.
90
00:03:45,960 --> 00:03:49,199
This challenge is all about timing,
it's about precision
91
00:03:49,200 --> 00:03:50,799
and it's about the setting.
92
00:03:50,800 --> 00:03:53,399
We want that flakiness
and butteriness
93
00:03:53,400 --> 00:03:55,239
that a good sweet pastry brings
94
00:03:55,240 --> 00:03:57,879
and then you want to pack a punch
with the top.
95
00:03:57,880 --> 00:04:01,359
It's definitely the hardest week
they've done so far
96
00:04:01,360 --> 00:04:02,999
but it's the semifinal
97
00:04:03,000 --> 00:04:06,079
and we have to find the three best
bakers to go through to the final.
98
00:04:06,080 --> 00:04:07,679
{\an1}SQUEEZY BOTTLE PARPS
99
00:04:07,680 --> 00:04:08,759
Pardon you!
100
00:04:08,760 --> 00:04:10,760
{\an1}DRAWN-OUT, BUBBLING PARP
101
00:04:12,280 --> 00:04:16,039
Wearing a tie for young Henry,
who we miss intensely.
102
00:04:16,040 --> 00:04:17,079
Henry left.
103
00:04:17,080 --> 00:04:19,919
He's living on in us this week
but it's quite hot in the tent
104
00:04:19,920 --> 00:04:21,480
so I think I'm gonna take it off.
105
00:04:23,640 --> 00:04:26,079
What's the key
to getting this bake right?
106
00:04:26,080 --> 00:04:29,759
{\an5}The riskiest thing is
just everything setting
and getting it done in time.
107
00:04:29,760 --> 00:04:33,639
{\an5}I'm gonna make my pastry
cases which is a chocolate, sweet
shortcrust pastry.
108
00:04:33,640 --> 00:04:34,959
And it's really delicate.
109
00:04:34,960 --> 00:04:36,639
Well, that's the aim anyway.
110
00:04:36,640 --> 00:04:38,399
Morning.
Alice. Hello, Alice.
111
00:04:38,400 --> 00:04:39,599
Happy semifinal!
112
00:04:39,600 --> 00:04:41,559
Thank you! Yeah.
113
00:04:41,560 --> 00:04:43,199
Tell us all about your domed tart.
114
00:04:43,200 --> 00:04:48,479
Uh, so I am doing a mocha orange
and hazelnut domed tart.
115
00:04:48,480 --> 00:04:51,079
Well, I think you've won.
I think that's it.
116
00:04:51,080 --> 00:04:54,279
Alice's domes will be filled with
a mocha mousse,
117
00:04:54,280 --> 00:04:56,479
an orange curd
and a hazelnut praline paste
118
00:04:56,480 --> 00:04:58,359
and topped off with
a chocolate mirror glaze.
119
00:04:58,360 --> 00:05:00,039
How big are these tartlets gonna
be?
120
00:05:00,040 --> 00:05:02,359
They're quite, uh,
they're quite big.
121
00:05:02,360 --> 00:05:05,119
Oh, wow, OK. That's quite a lot
of very rich stuff.
122
00:05:05,120 --> 00:05:07,079
You just get more, you know,
yumminess that way.
123
00:05:07,080 --> 00:05:09,199
I love the idea of chocolate
and hazelnut together.
124
00:05:09,200 --> 00:05:10,959
It's one of my favourite things.
Good luck.
125
00:05:10,960 --> 00:05:14,199
Thank you very much.
Thank you.
126
00:05:14,200 --> 00:05:15,519
I'm making a...
127
00:05:15,520 --> 00:05:20,239
I can't say it. Pa... pate sablee?
Something like that.
128
00:05:20,240 --> 00:05:23,399
It's quite a rich pastry.
It's almost like shortbread.
129
00:05:23,400 --> 00:05:24,479
Sounds French.
130
00:05:24,480 --> 00:05:29,039
Steph's domes will be covered in a
white chocolate glaze filled with
131
00:05:29,040 --> 00:05:32,159
a raspberry jelly and lemon mousse
perched on a pate sablee pastry.
132
00:05:32,160 --> 00:05:34,279
Do you not think "Pat Sablee"
sounds like a singer?
133
00:05:34,280 --> 00:05:35,999
"Welcome to the stage, Pat Sablee!"
134
00:05:36,000 --> 00:05:37,559
"Coming in at number two!" Yeah!
135
00:05:37,560 --> 00:05:39,039
{\an1}THEY LAUGH
136
00:05:39,040 --> 00:05:40,759
I mean, obviously
we're at semifinal stage.
137
00:05:40,760 --> 00:05:42,919
Well, you've won the most
Star Bakers this year.
138
00:05:42,920 --> 00:05:44,719
I know.
Do you see yourself in the final?
139
00:05:44,720 --> 00:05:48,719
I'm trying to just take each bake as
it comes and what will be will be.
140
00:05:48,720 --> 00:05:51,919
Good luck, Steph.
Thank you. Good luck, Steph.
141
00:05:51,920 --> 00:05:54,279
I'm just lining my pastry cases.
142
00:05:54,280 --> 00:05:57,279
I don't want any gaps
or any leaky filling.
143
00:05:57,280 --> 00:06:00,479
This is pate sablee pastry.
Things that come into your head
144
00:06:00,480 --> 00:06:04,039
when you think "patisserie" is just
super neat, super precise. Yes,
145
00:06:04,040 --> 00:06:06,799
she says, cobbling together random
bits of pastry, but, whatever.
146
00:06:06,800 --> 00:06:10,239
If you get through - final!
Did you think you were good?
147
00:06:10,240 --> 00:06:12,839
Well, my family think I'm good.
Family always think you're good.
148
00:06:12,840 --> 00:06:15,239
When I used to do stand-up gigs and
I'd absolutely die on my arse
149
00:06:15,240 --> 00:06:17,239
my mum and dad would go,
"We thought you were funny."
150
00:06:17,240 --> 00:06:19,599
I think you're funny!
I laugh at you all the time.
151
00:06:19,600 --> 00:06:21,439
That's what my mum says!
152
00:06:21,440 --> 00:06:22,919
"I think you're funny."
153
00:06:22,920 --> 00:06:24,919
I'm doing hazelnut
biscuit at the bottom.
154
00:06:24,920 --> 00:06:26,359
I didn't want to do a whole case.
155
00:06:26,360 --> 00:06:29,359
{\an5}That'll just go straight in the oven
and then I cut the circles
afterwards.
156
00:06:29,360 --> 00:06:35,399
So they are going in for
12-14 minutes at 175.
157
00:06:35,400 --> 00:06:37,319
With their bases in the oven,
158
00:06:37,320 --> 00:06:40,279
the bakers can start on the first
of their domes' multiple fillings.
159
00:06:40,280 --> 00:06:43,279
Right, what's next? Zest a lemon.
160
00:06:43,280 --> 00:06:44,799
This is the filling for my dome.
161
00:06:44,800 --> 00:06:48,759
It kind of, it all revolves
around the drink, a liqueur spritz.
162
00:06:48,760 --> 00:06:50,279
I think it's delicious.
163
00:06:50,280 --> 00:06:54,199
{\an8}David's aperitif jelly will be
encased in a leche flan dome
164
00:06:54,200 --> 00:06:56,319
{\an8}perched on an orange pastry disc
165
00:06:56,320 --> 00:06:58,119
{\an8}topped with a mirror glaze
166
00:06:58,120 --> 00:07:00,519
{\an8}flavoured with more
of the botanical Italian spirit.
167
00:07:00,520 --> 00:07:02,759
How do you feel about the
possibility of being in the final?
168
00:07:02,760 --> 00:07:03,959
It's quite scary, actually.
169
00:07:03,960 --> 00:07:06,559
And we're gonna keep coming round
and reminding you of that though.
170
00:07:06,560 --> 00:07:08,359
"It's the semifinal,
it's the semifinal!"
171
00:07:08,360 --> 00:07:09,599
Good luck, David. Thanks.
172
00:07:09,600 --> 00:07:10,639
{\an1}SHE HUFFS
173
00:07:10,640 --> 00:07:15,559
David's not the only baker
opting for an alcoholic flavour.
174
00:07:15,560 --> 00:07:19,359
My tarts are lemon, raspberry
and mint with a hint of gin
175
00:07:19,360 --> 00:07:21,439
with some pulled sugar strands
and some silver leaf.
176
00:07:21,440 --> 00:07:23,119
I was gonna have another
element in there
177
00:07:23,120 --> 00:07:25,199
and I cut it out cos I'm, I'm being,
I'm being sensible.
178
00:07:25,200 --> 00:07:27,719
Yeah, I know. I don't think I'm
gonna get it done, am I?
179
00:07:27,720 --> 00:07:29,639
But... you know.
180
00:07:29,640 --> 00:07:31,319
{\an8}Rosie's pate sablee pastry case
181
00:07:31,320 --> 00:07:33,719
{\an8}will have a raspberry gin and
mint creme pat,
182
00:07:33,720 --> 00:07:35,639
{\an8}a lemon Bavarian cream dome,
183
00:07:35,640 --> 00:07:38,159
{\an8}finished with a lemon mirror glaze.
184
00:07:38,160 --> 00:07:41,959
I can't believe you made this far.
Oh, thanks(!) Cheers.
185
00:07:41,960 --> 00:07:43,159
Joking, joking.
186
00:07:43,160 --> 00:07:45,399
Semifinal's pretty good.
Semifinal is good enough.
187
00:07:45,400 --> 00:07:48,399
{\an5}Yeah, but you want to go,
"I got to the final," don't you,
cos you're a vet.
188
00:07:48,400 --> 00:07:49,799
If you only get to the semifinal,
189
00:07:49,800 --> 00:07:53,119
you'll be operating on like a pony
or something that'll come to
190
00:07:53,120 --> 00:07:58,799
and go, "semifinal? Jesus, not
even the final!" I know!
191
00:07:58,800 --> 00:08:00,799
I don't think I like you any more!
192
00:08:00,800 --> 00:08:04,719
I'm joking. Meanie! You've done
amazingly well.
193
00:08:04,720 --> 00:08:07,239
This is the lemon mousse.
194
00:08:07,240 --> 00:08:09,439
I hope it's gonna be really lemony.
195
00:08:09,440 --> 00:08:13,679
They never tell you that you need
biceps of steel in this competition.
196
00:08:13,680 --> 00:08:16,119
Oh, yeah, my arms are aching.
197
00:08:16,120 --> 00:08:18,639
This is my chocolate mocha mousse.
198
00:08:18,640 --> 00:08:21,359
I need the mousse to freeze.
199
00:08:21,360 --> 00:08:23,919
These need to
be in the freezer ASAP.
200
00:08:23,920 --> 00:08:27,759
You need to turn them out
when they're absolutely frozen.
201
00:08:27,760 --> 00:08:30,999
The bakers are using moulds to
achieve the all-important dome.
202
00:08:31,000 --> 00:08:34,399
But if their soft, sloppy fillings
are to take shape
203
00:08:34,400 --> 00:08:36,440
it's vital they freeze solid.
204
00:08:38,320 --> 00:08:41,399
Hopefully they'll pop out nicely.
205
00:08:41,400 --> 00:08:43,479
Blooming 'eck. Let's hope so, eh?
206
00:08:43,480 --> 00:08:47,279
I mean, it's the domed tart so
I need, I need these domes to work.
207
00:08:47,280 --> 00:08:48,719
Go straight into the freezer.
208
00:08:48,720 --> 00:08:50,719
So we're going in for as long
as possible.
209
00:08:50,720 --> 00:08:54,759
And get in the freezer and hopefully
set as quick as they can.
210
00:08:54,760 --> 00:08:56,799
{\an1}BIRDSONG
211
00:08:56,800 --> 00:09:00,319
Right we got to do a time call.
Has anyone seen Sandi?
212
00:09:00,320 --> 00:09:01,519
Oh, there she is.
213
00:09:01,520 --> 00:09:04,399
OK. Bakers, you are halfway through!
214
00:09:04,400 --> 00:09:05,599
Halfway through.
215
00:09:05,600 --> 00:09:07,759
Don't worry, I got this.
216
00:09:07,760 --> 00:09:11,399
Right I think I'll get
the tarts out.
217
00:09:11,400 --> 00:09:13,599
That is ready now actually, yeah.
That's what I want.
218
00:09:13,600 --> 00:09:14,999
Just go with that.
219
00:09:15,000 --> 00:09:17,399
Got to cut my circles out now
while it's still warm.
220
00:09:17,400 --> 00:09:20,119
I'm happy with the colour.
The tops are a bit scrappy.
221
00:09:20,120 --> 00:09:23,239
I don't really know why the tops are
scrappy but in the grand scheme of
222
00:09:23,240 --> 00:09:26,599
things if the pastry's cooked,
who really cares? Pfft, you know.
223
00:09:26,600 --> 00:09:28,559
They've spread a bit
but it is what it is.
224
00:09:28,560 --> 00:09:30,760
Yeah, that's done, phew.
225
00:09:32,600 --> 00:09:35,119
To sandwich their tart cases
and domes
226
00:09:35,120 --> 00:09:38,639
the bakers are creating something
that packs in more flavour...
227
00:09:38,640 --> 00:09:41,599
Right,
next I'm gonna do my liqueur jelly.
228
00:09:41,600 --> 00:09:43,959
..but they must
get the balance right
229
00:09:43,960 --> 00:09:46,199
or risk overpowering
the rest of the bake.
230
00:09:46,200 --> 00:09:49,079
This is my yuzu jelly.
231
00:09:49,080 --> 00:09:51,599
Yuzu is citrus but it's really,
really, really strong.
232
00:09:51,600 --> 00:09:53,439
That's why
it's only very, very small jelly.
233
00:09:53,440 --> 00:09:55,399
This is for my raspberry jelly.
234
00:09:55,400 --> 00:09:58,399
I do love a bit of fruit in pretty
much everything I do.
235
00:09:58,400 --> 00:09:59,799
This is my orange curd.
236
00:09:59,800 --> 00:10:02,759
I want it fairly thick cos it's got
to support the dome.
237
00:10:02,760 --> 00:10:04,999
Have you ever fixed a gorilla? No.
238
00:10:05,000 --> 00:10:07,399
A chimp?
No, no, monkeys just no monkeys.
239
00:10:07,400 --> 00:10:09,119
No primates? I'm sorry.
240
00:10:09,120 --> 00:10:10,519
Just sort of farm animals?
241
00:10:10,520 --> 00:10:12,999
Yeah, I've treated pigs,
castrated many pigs.
242
00:10:13,000 --> 00:10:16,279
Castra... wow!
243
00:10:16,280 --> 00:10:17,319
Wow!
244
00:10:17,320 --> 00:10:19,399
Castrated pigs!
245
00:10:19,400 --> 00:10:21,559
What's the biggest animal
you've castrated?
246
00:10:21,560 --> 00:10:22,599
A giant bull.
247
00:10:22,600 --> 00:10:25,079
A bull?
Bulls are quite angry anyway.
248
00:10:25,080 --> 00:10:27,599
I bet when he woke up he was fuming.
249
00:10:27,600 --> 00:10:30,719
Right, double cream,
double cream, double cream.
250
00:10:30,720 --> 00:10:34,359
The bakers' domes will be built
up of seven separate elements,
251
00:10:34,360 --> 00:10:38,239
each one giving them a chance to
showcase their flair for flavour.
252
00:10:38,240 --> 00:10:41,559
I'm just making the espresso
buttercream.
253
00:10:41,560 --> 00:10:43,599
Rhubarb!
So these'll be roasted in the oven.
254
00:10:43,600 --> 00:10:46,639
One of my favourite flavours.
I just don't like things too sweet.
255
00:10:46,640 --> 00:10:49,479
I'm doing the creme pat raspberry
mix. I hate eating it.
256
00:10:49,480 --> 00:10:51,999
I think it's horrible.
I hate anything that's custardy
257
00:10:52,000 --> 00:10:54,879
but it is useful
as a base for things.
258
00:10:54,880 --> 00:10:58,679
Getting there. It's the last half
an hour that really stresses me out.
259
00:10:58,680 --> 00:11:01,319
It's like, "Yeah, everything's
fine," and then it's like,
260
00:11:01,320 --> 00:11:03,679
"Oh, God! What if NOT
everything is fine?"
261
00:11:03,680 --> 00:11:05,399
You all right, Noel?
You look a bit tired.
262
00:11:05,400 --> 00:11:06,439
I'm fine, I'm fine. OK.
263
00:11:06,440 --> 00:11:08,879
Bakers, you got half an hour left,
half an hour.
264
00:11:08,880 --> 00:11:10,279
Oh, dear!
265
00:11:10,280 --> 00:11:12,120
Oh!
266
00:11:13,280 --> 00:11:14,399
I never feel calm.
267
00:11:14,400 --> 00:11:17,120
I think even
when I'm done I don't feel calm.
268
00:11:18,640 --> 00:11:20,039
I do sometimes flap.
269
00:11:20,040 --> 00:11:21,519
Right, mirror glaze.
270
00:11:21,520 --> 00:11:25,079
To hide any kind of dodgy
bits of mirror glaze.
271
00:11:25,080 --> 00:11:27,519
It's a white chocolate mirror glaze.
272
00:11:27,520 --> 00:11:29,879
Bit of sweetness in there, cos
it's quite tart, the rest of it.
273
00:11:29,880 --> 00:11:31,639
This is white
chocolate for my mirror glaze.
274
00:11:31,640 --> 00:11:33,599
I want this to be about 32.
275
00:11:33,600 --> 00:11:35,799
Ooooh! Way too hot.
276
00:11:35,800 --> 00:11:37,159
Just a little bit too hot, still.
277
00:11:37,160 --> 00:11:39,999
I'm just gonna leave it completely
alone for two minutes then it's
278
00:11:40,000 --> 00:11:42,920
just gonna have to go cos I haven't
got any time to do anything else.
279
00:11:44,280 --> 00:11:46,719
The rhubarb you
want to be JUST cooked.
280
00:11:46,720 --> 00:11:48,479
It looks good. So, construct.
281
00:11:48,480 --> 00:11:51,079
I need to assemble it all.
282
00:11:51,080 --> 00:11:53,279
My creme pate's too thin.
283
00:11:53,280 --> 00:11:54,799
Eejit, eejit, eejit.
284
00:11:54,800 --> 00:11:58,559
This is hazelnut praline paste.
285
00:11:58,560 --> 00:11:59,839
It's not spreading.
286
00:11:59,840 --> 00:12:01,799
Come on, you.
Oh, this is so annoying.
287
00:12:01,800 --> 00:12:03,759
I'm just gonna use my fingers.
Don't judge.
288
00:12:03,760 --> 00:12:06,639
The one thing that's a shame is
that you don't see the rhubarb.
289
00:12:06,640 --> 00:12:09,319
One time I did make a larger base
so you could still see it.
290
00:12:09,320 --> 00:12:11,559
But then it just didn't
really look very good.
291
00:12:11,560 --> 00:12:14,119
This is for my chocolate drizzle.
How long have I got to go?
292
00:12:14,120 --> 00:12:15,839
Bakers, you have ten minutes left,
293
00:12:15,840 --> 00:12:17,959
just ten minutes for your domed
tartlets.
294
00:12:17,960 --> 00:12:21,039
Yes! Domed tartlets!
295
00:12:21,040 --> 00:12:22,199
OK!
296
00:12:22,200 --> 00:12:25,519
I need to get my domes out
297
00:12:25,520 --> 00:12:27,879
and hope that they are... frozen.
298
00:12:27,880 --> 00:12:30,359
If the bakers'
domes aren't set solid
299
00:12:30,360 --> 00:12:34,359
they'll be impossible to get
out of the mould without damaging.
300
00:12:34,360 --> 00:12:37,119
OK. Come on. Looks like they're OK.
301
00:12:37,120 --> 00:12:38,759
Pure mocha mousse.
302
00:12:38,760 --> 00:12:40,399
That's where the jelly's gonna go.
303
00:12:40,400 --> 00:12:41,999
I'm really scared.
304
00:12:42,000 --> 00:12:43,919
A lot softer than it was at home.
305
00:12:43,920 --> 00:12:46,079
I feel like this is all
gonna go wrong.
306
00:12:46,080 --> 00:12:47,199
Like so.
307
00:12:47,200 --> 00:12:49,679
They're like little
sort of sweet Scotch eggs.
308
00:12:49,680 --> 00:12:50,839
Yeah. But with no egg.
309
00:12:50,840 --> 00:12:54,999
In my mind, domed tartlets
were like, you know, Center Parcs.
310
00:12:55,000 --> 00:12:57,079
I like little domes.
I like little domes.
311
00:12:57,080 --> 00:12:59,319
Scotch eggs. They look good!
They're fine.
312
00:12:59,320 --> 00:13:00,999
They look like very small implants.
313
00:13:01,000 --> 00:13:02,680
Massively freaking out.
314
00:13:04,600 --> 00:13:07,080
It's definitely way more
set at home.
315
00:13:09,760 --> 00:13:12,959
To coat the domes properly
and create the desired shine
316
00:13:12,960 --> 00:13:15,880
the mirror glaze must be
the perfect consistency.
317
00:13:18,680 --> 00:13:21,519
Yes, too thin really. But, yeah,
I'll use up all the glaze I've got.
318
00:13:21,520 --> 00:13:27,119
They'll still be shiny - they'll
just be a bit rubbish looking.
319
00:13:27,120 --> 00:13:29,639
I'm not happy with it in general.
It's all a bit of a mess.
320
00:13:29,640 --> 00:13:32,199
Bakers, you have five minutes. Oh!
321
00:13:32,200 --> 00:13:34,999
On you go.
322
00:13:35,000 --> 00:13:36,479
Yes!
323
00:13:36,480 --> 00:13:39,999
This is supposed to be beautifully
set before, you know, whatever.
324
00:13:40,000 --> 00:13:42,679
There you go.
Just piping my buttercream.
325
00:13:42,680 --> 00:13:45,960
I need to chill out
because I'm getting stressed.
326
00:13:51,040 --> 00:13:52,559
My hands are getting clammy.
327
00:13:52,560 --> 00:13:55,479
I literally can't grip
this blimmin' piping bag.
328
00:13:55,480 --> 00:13:57,359
Bakers, you have one minute left.
329
00:13:57,360 --> 00:13:58,639
Just one minute.
330
00:13:58,640 --> 00:14:00,000
To get my layer of crunch on.
331
00:14:13,760 --> 00:14:15,919
Bakers, your time is up!
332
00:14:15,920 --> 00:14:17,839
Done.
333
00:14:17,840 --> 00:14:21,999
Please place your domed tartlets
at the end of your work stations.
334
00:14:22,000 --> 00:14:24,199
David, please place one of those
drinks in my hand.
335
00:14:24,200 --> 00:14:26,079
I'll have the bottle.
336
00:14:26,080 --> 00:14:27,359
My creme pat isn't set.
337
00:14:27,360 --> 00:14:29,799
It's sort of oozing out the top
and when they cut it that one is
338
00:14:29,800 --> 00:14:31,879
gonna splodge out
so they're not gonna like that.
339
00:14:31,880 --> 00:14:33,920
{\an5}I've got some domed tarts at least.
340
00:14:35,080 --> 00:14:36,599
{\an5}They look like boobs.
341
00:14:36,600 --> 00:14:38,000
Never mind!
342
00:14:47,000 --> 00:14:48,599
{\an8}SANDI: The bakers' domed tarts
343
00:14:48,600 --> 00:14:49,999
{\an8}will now face the judgment
344
00:14:50,000 --> 00:14:51,479
{\an8}of Paul and Prue.
345
00:14:51,480 --> 00:14:53,000
Hello, David. Hiya.
346
00:15:01,000 --> 00:15:03,399
I love them. They look so unusual.
347
00:15:03,400 --> 00:15:04,679
{\an5}I've never seen anything
348
00:15:04,680 --> 00:15:05,999
like that in a pastry shop
349
00:15:06,000 --> 00:15:07,559
and I would want to buy one.
350
00:15:07,560 --> 00:15:09,039
Colour's nice, it's all uniform.
351
00:15:09,040 --> 00:15:10,999
If you're going to put nuts
around the outside
352
00:15:11,000 --> 00:15:12,519
blitz them down even smaller.
353
00:15:12,520 --> 00:15:15,280
The smaller they are, the more
professional it'll look.
354
00:15:21,720 --> 00:15:22,759
I love the flavour.
355
00:15:22,760 --> 00:15:25,319
The bitterness that comes through
is from the aperitif,
356
00:15:25,320 --> 00:15:27,759
which you've got in the jelly form.
It's delicious.
357
00:15:27,760 --> 00:15:31,399
I don't think it looks particularly
good, but I do like the flavours.
358
00:15:31,400 --> 00:15:33,199
Particularly the rhubarb.
Hmm.
359
00:15:33,200 --> 00:15:36,359
Because the rhubarb cuts through
the general richness of it all.
360
00:15:36,360 --> 00:15:37,759
Can I have a slug of that?
361
00:15:37,760 --> 00:15:39,279
That's for you!
362
00:15:39,280 --> 00:15:41,879
The excuse is it's a good palate
clearer for the next one.
363
00:15:41,880 --> 00:15:43,959
True. Thanks you very much, David.
Thanks, David.
364
00:15:43,960 --> 00:15:45,159
Thanks, guys.
Thank you.
365
00:15:45,160 --> 00:15:46,720
WHISPERING: OK, see you later.
366
00:15:59,200 --> 00:16:00,839
I absolutely love the colour.
367
00:16:00,840 --> 00:16:02,879
I think the size of them is perfect.
368
00:16:02,880 --> 00:16:04,999
The base... don't look too bad.
369
00:16:05,000 --> 00:16:07,280
Nice little bits of pulled sugar,
I like that.
370
00:16:09,640 --> 00:16:11,119
It's a shame about the creme pat.
371
00:16:11,120 --> 00:16:12,999
It needs cooking out
that little bit more.
372
00:16:13,000 --> 00:16:14,640
It's just a little bit too soft.
373
00:16:18,080 --> 00:16:19,519
The jelly is perfect.
374
00:16:19,520 --> 00:16:21,680
It's a shame about the creme pat.
375
00:16:31,920 --> 00:16:34,239
It's not very neat down
at the bottom... Yeah.
376
00:16:34,240 --> 00:16:35,399
..on any one of them.
377
00:16:35,400 --> 00:16:37,679
I like the design, I love that.
378
00:16:37,680 --> 00:16:38,800
And the colours.
379
00:16:48,360 --> 00:16:50,919
It's akin to a lemon meringue pie.
OK.
380
00:16:50,920 --> 00:16:54,719
The sharpness is there, the flavours
are there, but it's a bit too soft.
381
00:16:54,720 --> 00:16:56,959
I agree it's a bit soft...
Yeah, it is. ..but if you were
382
00:16:56,960 --> 00:16:59,359
eating it as a pudding, with a
spoon, you'd be fine. Yeah.
383
00:16:59,360 --> 00:17:01,440
Nearly perfect.
Thanks, thank you.
384
00:17:12,000 --> 00:17:14,839
The dome - the shine you've achieved
on that is fantastic.
385
00:17:14,840 --> 00:17:16,999
The pipework is not
particularly good.
386
00:17:17,000 --> 00:17:20,439
It's such a pity, Alice, because,
I mean, that one is near perfect
387
00:17:20,440 --> 00:17:23,759
and some of the others are
really all over the place. Yeah.
388
00:17:23,760 --> 00:17:26,480
But the overall look is
pretty professional.
389
00:17:29,360 --> 00:17:30,879
Oh, my goodness.
390
00:17:30,880 --> 00:17:32,560
{\an1}It's held together quite nicely.
391
00:17:36,720 --> 00:17:39,759
The pastry's lovely and crisp,
nice flavour.
392
00:17:39,760 --> 00:17:42,519
You've got a lovely buttery feel
to it cos it crumbles in your mouth
393
00:17:42,520 --> 00:17:43,759
and it melts beautifully.
394
00:17:43,760 --> 00:17:44,999
The orange comes through.
395
00:17:45,000 --> 00:17:47,279
It's quite a big tartlet...
Yeah.
396
00:17:47,280 --> 00:17:48,479
..but they are really good.
397
00:17:48,480 --> 00:17:50,999
The only thing that let you down
was the piping. Yeah.
398
00:17:51,000 --> 00:17:53,959
But I think your flavours and your
textures and actual base
399
00:17:53,960 --> 00:17:56,639
are stunning. I think your flavours
are gorgeous, well done.
400
00:17:56,640 --> 00:17:58,159
Thank you very much.
401
00:17:58,160 --> 00:17:59,999
I am SO happy with that.
402
00:18:00,000 --> 00:18:02,399
I will take that. I'll take
my rubbish piping any day.
403
00:18:02,400 --> 00:18:04,999
They liked the flavours and
that's the most important thing.
404
00:18:05,000 --> 00:18:06,839
They're judging quite harshly today.
405
00:18:06,840 --> 00:18:09,759
It seems like they're picking people
up on lots of little issues.
406
00:18:09,760 --> 00:18:12,839
Their only negative was that
my creme pat wasn't set.
407
00:18:12,840 --> 00:18:14,999
And I did know that.
408
00:18:15,000 --> 00:18:18,159
I knew that mousse hadn't set
properly. I have no idea why.
409
00:18:18,160 --> 00:18:20,439
I feel like the Technical
might really matter this week
410
00:18:20,440 --> 00:18:21,599
with only four of us.
411
00:18:21,600 --> 00:18:24,439
The Technical for patisserie is
quite terrifying, I think.
412
00:18:24,440 --> 00:18:27,600
Yeah, patisserie Technical, that's
not going to be easy, is it?
413
00:18:29,240 --> 00:18:32,959
SANDI: As usual, the bakers may have
practised their signature bakes,
414
00:18:32,960 --> 00:18:35,519
but, when it comes to the Technical,
what they will be making
415
00:18:35,520 --> 00:18:37,999
is a complete mystery.
416
00:18:38,000 --> 00:18:40,639
Hello, lovelies, it's time for your
Technical Challenge,
417
00:18:40,640 --> 00:18:43,519
which today has been set for you by
the lovely Prue.
418
00:18:43,520 --> 00:18:45,159
Prue, any words of wisdom?
419
00:18:45,160 --> 00:18:47,959
This is very difficult to make look
good.
420
00:18:47,960 --> 00:18:49,039
Oh, God.
421
00:18:49,040 --> 00:18:51,439
Good luck.
NOEL LAUGHS
422
00:18:51,440 --> 00:18:52,519
OK.
423
00:18:52,520 --> 00:18:54,759
As ever, this Technical Challenge
will be judged blind
424
00:18:54,760 --> 00:18:57,319
so we're going to have to ask these
two cuties to leave the tent.
425
00:18:57,320 --> 00:18:59,079
Bye. Off you pop.
426
00:18:59,080 --> 00:19:00,199
Where are they going?
427
00:19:00,200 --> 00:19:03,319
I believe Prue is respraying
Paul's tan. OK.
428
00:19:03,320 --> 00:19:07,679
Prue would like you to make
gateau St Honore,
429
00:19:07,680 --> 00:19:08,879
named after...
430
00:19:08,880 --> 00:19:11,639
Obviously Saint Honore, you knew
that, right? Yeah? Absolutely.
431
00:19:11,640 --> 00:19:14,079
The French patron saint of
bakers and pastry chefs.
432
00:19:14,080 --> 00:19:15,759
He was like a kind of Prue Leith of
his day,
433
00:19:15,760 --> 00:19:18,679
but without the challenging
necklaces. Wow.
434
00:19:18,680 --> 00:19:22,119
Hmm, yeah, so unlike
the classic round gateau shape
435
00:19:22,120 --> 00:19:24,599
you may be familiar with, Prue
would like your gateau St Honore
436
00:19:24,600 --> 00:19:27,639
to be rectangular and
comprised of two layers.
437
00:19:27,640 --> 00:19:29,959
The first layer must be puff pastry,
438
00:19:29,960 --> 00:19:34,599
followed by choux buns dipped in
sweet caramel and then filled
439
00:19:34,600 --> 00:19:36,999
with a silky creme chiboust.
440
00:19:37,000 --> 00:19:38,999
You've no idea what you just said,
have you? No.
441
00:19:39,000 --> 00:19:42,119
Repeat that for the second layer and
finish with piped Chantilly cream.
442
00:19:42,120 --> 00:19:43,479
You have three and a half hours.
443
00:19:43,480 --> 00:19:45,080
On your marks. Get set. Bake!
444
00:19:48,280 --> 00:19:50,999
Oh, there's a lot of writing here.
445
00:19:51,000 --> 00:19:52,999
I feel like I have heard of it
446
00:19:53,000 --> 00:19:54,919
and I can kind of picture what
it looks like.
447
00:19:54,920 --> 00:19:56,840
I'm just going to try and not
stress.
448
00:19:58,000 --> 00:19:59,639
I don't know what I'm doing.
449
00:19:59,640 --> 00:20:01,999
I've made this a long time ago and
it went wrong.
450
00:20:02,000 --> 00:20:03,719
And I never made it again.
451
00:20:03,720 --> 00:20:05,599
They've definitely picked
a difficult one,
452
00:20:05,600 --> 00:20:07,480
but then we wouldn't expect
any less.
453
00:20:09,240 --> 00:20:11,439
This looks pretty complicated.
454
00:20:11,440 --> 00:20:13,359
SHE LAUGHS
This is the Semifinal!
455
00:20:13,360 --> 00:20:14,919
It's not meant to be easy.
456
00:20:14,920 --> 00:20:16,519
It's a gateau St Honore.
457
00:20:16,520 --> 00:20:18,999
It's really difficult to
make it not look a mess.
458
00:20:19,000 --> 00:20:20,639
EVERYTHING has to be right.
459
00:20:20,640 --> 00:20:22,879
The choux buns have to be
the right size,
460
00:20:22,880 --> 00:20:24,639
the creams have to be
the right texture,
461
00:20:24,640 --> 00:20:27,359
the pastry has to be thin
and neatly trimmed.
462
00:20:27,360 --> 00:20:30,639
They have to do puff pastry, which
is going to be quite difficult.
463
00:20:30,640 --> 00:20:32,279
I think it's a great challenge.
464
00:20:32,280 --> 00:20:35,359
It's one of the most wonderful
French patisseries.
465
00:20:35,360 --> 00:20:36,999
I mean, that looks beautiful.
466
00:20:37,000 --> 00:20:38,799
Nice crisp caramel.
467
00:20:38,800 --> 00:20:43,279
Mmm! The choux pastry is filled with
really satiny creme chiboust,
468
00:20:43,280 --> 00:20:45,719
which is basically creme patissiere
469
00:20:45,720 --> 00:20:48,199
but with some egg whites
to lighten it.
470
00:20:48,200 --> 00:20:51,639
It's crispy puff,
nicely set choux buns,
471
00:20:51,640 --> 00:20:54,759
and you've got that softness
coming from the chiboust
472
00:20:54,760 --> 00:20:56,439
and from the Chantilly.
473
00:20:56,440 --> 00:20:58,079
The combination is fantastic.
474
00:20:58,080 --> 00:21:00,119
Diabetes on a plate.
SHE LAUGHS
475
00:21:00,120 --> 00:21:02,840
This is worth every
single calorie, Paul.
476
00:21:06,120 --> 00:21:07,959
Right, I'm just going to
get on with it.
477
00:21:07,960 --> 00:21:09,719
Er, we're making puff pastry.
478
00:21:09,720 --> 00:21:12,159
Full puff. We're making full puff?
479
00:21:12,160 --> 00:21:13,439
Yeah, we're doing full puff.
480
00:21:13,440 --> 00:21:15,759
Right, let's go in!
481
00:21:15,760 --> 00:21:18,319
So, I've not done puff pastry
for a long, long time.
482
00:21:18,320 --> 00:21:20,239
I'm definitely a rough puff
kind of guy.
483
00:21:20,240 --> 00:21:23,999
There's a lot to do. And there's a
lot to think about and not mess up.
484
00:21:24,000 --> 00:21:26,599
I don't want to overwork this.
485
00:21:26,600 --> 00:21:28,560
OK, I just need to roll it out
quite thin.
486
00:21:30,520 --> 00:21:33,359
"Put the butter on the dough so
it covers the bottom two thirds
487
00:21:33,360 --> 00:21:35,519
"and do a single turn and chill."
488
00:21:35,520 --> 00:21:37,919
A single turn and chill.
489
00:21:37,920 --> 00:21:39,559
Oh, God.
490
00:21:39,560 --> 00:21:41,080
Just not nailing this.
491
00:21:42,920 --> 00:21:44,319
My dough is quite sticky though.
492
00:21:44,320 --> 00:21:46,879
I don't know if I should be worried
about that. I don't know why.
493
00:21:46,880 --> 00:21:48,960
OK, I'm going to put it
in the fridge.
494
00:21:53,560 --> 00:21:56,759
I think I should probably
make my choux.
495
00:21:56,760 --> 00:21:59,199
Do you remember The Shoe People?
496
00:21:59,200 --> 00:22:00,759
I loved that programme.
497
00:22:00,760 --> 00:22:03,159
# The Shoe, Shoe, Shoe, Shoe
Shoe People.
498
00:22:03,160 --> 00:22:04,999
# Do-do-do-do-do, do. #
499
00:22:05,000 --> 00:22:06,999
I've heated up the water and batter,
500
00:22:07,000 --> 00:22:09,800
so I'm just going to shoot my flour
in there.
501
00:22:11,440 --> 00:22:13,239
Does this look like choux pastry to
you?
502
00:22:13,240 --> 00:22:15,959
I think it's meant to form
a V-shape.
503
00:22:15,960 --> 00:22:18,119
So like this - a V.
504
00:22:18,120 --> 00:22:19,999
Is this for the choux?
505
00:22:20,000 --> 00:22:22,799
It's q-quite firm.
Yeah.
506
00:22:22,800 --> 00:22:26,319
Look at that! Excalibur.
# Ahh. #
507
00:22:26,320 --> 00:22:27,519
Chosen one.
508
00:22:27,520 --> 00:22:29,559
Apparently it's something to do with
a triangle.
509
00:22:29,560 --> 00:22:31,479
I'm not getting any triangles.
A triangle?
510
00:22:31,480 --> 00:22:32,679
That's what Michael told me.
511
00:22:32,680 --> 00:22:35,839
Michael?! He's not here any more.
512
00:22:35,840 --> 00:22:37,880
Don't listen to him, he's gone!
513
00:22:40,240 --> 00:22:42,399
It's actually really slack.
514
00:22:42,400 --> 00:22:44,679
I don't know why it's so thin.
515
00:22:44,680 --> 00:22:46,359
I might try it and see.
516
00:22:46,360 --> 00:22:48,519
It says to make 28 circles.
517
00:22:48,520 --> 00:22:52,159
I don't know if they're completely
even, but there we go.
518
00:22:52,160 --> 00:22:54,399
They're not all the right size.
519
00:22:54,400 --> 00:22:56,239
It's not a beautiful choux, is it?
520
00:22:56,240 --> 00:22:58,599
I'm putting these in.
521
00:22:58,600 --> 00:23:00,159
I'm thinking maybe 10 minutes.
522
00:23:00,160 --> 00:23:01,759
I'm going to give them 10 minutes,
523
00:23:01,760 --> 00:23:03,719
but if they're not puffing up
in those 10 minutes
524
00:23:03,720 --> 00:23:05,119
they get pulled and I start again.
525
00:23:05,120 --> 00:23:07,999
Bakers, you are halfway through
your Technical Challenge,
526
00:23:08,000 --> 00:23:11,319
halfway through.
527
00:23:11,320 --> 00:23:13,239
OK, kids? Halfway through.
528
00:23:13,240 --> 00:23:14,600
Kids?
529
00:23:15,880 --> 00:23:18,199
Don't leave me hanging. Steph?
530
00:23:18,200 --> 00:23:19,559
TOGETHER: Halfway through.
531
00:23:19,560 --> 00:23:20,799
Alice, how long we got left?
532
00:23:20,800 --> 00:23:21,999
Halfway through.
533
00:23:22,000 --> 00:23:23,319
They are listening.
534
00:23:23,320 --> 00:23:24,999
Er, right. Puff pastry.
535
00:23:25,000 --> 00:23:27,759
That was resting for ages,
wasn't it?
536
00:23:27,760 --> 00:23:30,559
Right, so let's see where we're
going with this now.
537
00:23:30,560 --> 00:23:32,199
Yeah, the next ones a book turn.
538
00:23:32,200 --> 00:23:36,519
{\an5}So, a book turn, we go like this
and like this...
539
00:23:36,520 --> 00:23:38,960
{\an5}..I think. And then in half again.
540
00:23:40,240 --> 00:23:43,519
I don't really know how many times
I'm meant to turn this.
541
00:23:43,520 --> 00:23:45,959
Looking for nice lamination
cos if the butter comes through
542
00:23:45,960 --> 00:23:47,079
then you're going to mess up
543
00:23:47,080 --> 00:23:49,159
your nice little layers
that you're trying to get.
544
00:23:49,160 --> 00:23:50,519
Put you back in the freezer.
545
00:23:50,520 --> 00:23:52,280
Right, shall I see the choux?
546
00:23:53,320 --> 00:23:55,199
My chouxs are puffing up OK.
547
00:23:55,200 --> 00:23:56,439
They're looking nice.
Nice.
548
00:23:56,440 --> 00:23:58,679
I think you're a choux-in.
549
00:23:58,680 --> 00:24:00,480
Those are puffing,
but not very well.
550
00:24:02,280 --> 00:24:03,439
They're done.
551
00:24:03,440 --> 00:24:04,999
I have some choux buns.
552
00:24:05,000 --> 00:24:06,159
They're OK.
553
00:24:06,160 --> 00:24:08,839
They're all very different in size,
but whatevs.
554
00:24:08,840 --> 00:24:11,359
They're like little bricks.
555
00:24:11,360 --> 00:24:13,399
I might just start again.
556
00:24:13,400 --> 00:24:14,879
I'm starting again.
557
00:24:14,880 --> 00:24:16,719
{\an1}SHE SIGHS
558
00:24:16,720 --> 00:24:19,639
Right, let's roll this thing.
559
00:24:19,640 --> 00:24:25,119
So, "Roll the pastry
into a 28cm square."
560
00:24:25,120 --> 00:24:27,679
But it's meant to be kind of
in sheets of laminated butter.
561
00:24:27,680 --> 00:24:29,559
This seems like it's more in chunks.
562
00:24:29,560 --> 00:24:31,119
Chunky monkey.
563
00:24:31,120 --> 00:24:33,519
I'm trying to work out why they
haven't given us many folds.
564
00:24:33,520 --> 00:24:35,759
Probably because if the individual
layers are too thin
565
00:24:35,760 --> 00:24:37,319
then the butter will burst through.
566
00:24:37,320 --> 00:24:39,959
I think we're getting some butter
seepage. Nothing to see here.
567
00:24:39,960 --> 00:24:41,679
I'm just going to leave it
to chill again.
568
00:24:41,680 --> 00:24:44,239
Chilling just sorts everything out.
569
00:24:44,240 --> 00:24:46,199
It's happened again.
My choux pastry is liquid
570
00:24:46,200 --> 00:24:47,599
and I don't know why.
571
00:24:47,600 --> 00:24:50,279
I don't understand.
I just don't understand.
572
00:24:50,280 --> 00:24:52,999
Oh, for goodness' sake,
this is not going to work.
573
00:24:53,000 --> 00:24:54,200
It's failed.
574
00:24:56,440 --> 00:24:58,120
Go to the graveyard of choux buns.
575
00:25:02,000 --> 00:25:03,679
Um, my pastry's failed as well.
576
00:25:03,680 --> 00:25:05,399
All the butter's burst
through my pastry.
577
00:25:05,400 --> 00:25:06,919
You can see all the butter
at the top.
578
00:25:06,920 --> 00:25:08,360
I've got to remake everything.
579
00:25:10,160 --> 00:25:11,879
Bakers, you have one ho..
580
00:25:11,880 --> 00:25:13,039
Excuse me? Hello?
581
00:25:13,040 --> 00:25:15,280
Bakers, you have one hour.
Just one hour.
582
00:25:16,800 --> 00:25:19,559
Um, I might just go home now.
Oh, my God.
583
00:25:19,560 --> 00:25:21,959
We'll put that puff pastry in.
584
00:25:21,960 --> 00:25:24,599
We are in the oven.
585
00:25:24,600 --> 00:25:27,639
"Place a large baking tray
on top and bake."
586
00:25:27,640 --> 00:25:29,680
Otherwise it goes, "Bwoosh!"
587
00:25:31,760 --> 00:25:33,159
Darling, that's not a good face.
588
00:25:33,160 --> 00:25:34,719
No, everything's gone wrong, Sandi.
589
00:25:34,720 --> 00:25:36,639
I'm remaking my pastry,
I'm remaking my choux,
590
00:25:36,640 --> 00:25:38,559
but the second choux
hasn't worked either. OK.
591
00:25:38,560 --> 00:25:40,319
I make choux all the time.
What's the p...?
592
00:25:40,320 --> 00:25:41,999
Well, slow down.
593
00:25:42,000 --> 00:25:43,119
What's the problem?
594
00:25:43,120 --> 00:25:45,519
My choux was too thin, I couldn't
pipe it. It was just blobs.
595
00:25:45,520 --> 00:25:48,079
ROSIE SIGHS
Take a breath. You've got this, OK?
596
00:25:48,080 --> 00:25:51,399
I don't think I do have this, but
you're very lovely. Yes, you do.
597
00:25:51,400 --> 00:25:53,199
So, what's next?
598
00:25:53,200 --> 00:25:54,599
"Make the creme chiboust."
599
00:25:54,600 --> 00:25:57,319
Chibouse? Chibouss? Chiboust?
Chiboo?
600
00:25:57,320 --> 00:25:58,359
Chiboo.
601
00:25:58,360 --> 00:25:59,759
So, this is the creme pat,
602
00:25:59,760 --> 00:26:02,119
but I need to make it into
a creme chiboust.
603
00:26:02,120 --> 00:26:04,719
If only I'd concentrated more
in French lessons
604
00:26:04,720 --> 00:26:06,719
and then I might know
what chiboust means.
605
00:26:06,720 --> 00:26:09,879
Je ne sais pas. I don't know.
606
00:26:09,880 --> 00:26:11,799
My creme pat's thickening very fast.
607
00:26:11,800 --> 00:26:14,119
To the point where it's
slightly splitting.
608
00:26:14,120 --> 00:26:17,199
I think if I get a whisk
I can just sort it out.
609
00:26:17,200 --> 00:26:18,559
Oh!
610
00:26:18,560 --> 00:26:20,759
I've made a creme patisserie before.
611
00:26:20,760 --> 00:26:23,799
I've just read about the stiff
egg whites, so I'm assuming
612
00:26:23,800 --> 00:26:25,720
it's more, like, mousse-like, maybe?
613
00:26:27,760 --> 00:26:30,000
So, three leaves... gelatine.
614
00:26:31,440 --> 00:26:35,119
Um, I have decided...
615
00:26:35,120 --> 00:26:37,159
..just to stick with
my original pastry
616
00:26:37,160 --> 00:26:38,599
because I've got so much to remake.
617
00:26:38,600 --> 00:26:39,799
Come on, Rosie, you can do it.
618
00:26:39,800 --> 00:26:41,520
If anyone can do that,
you can do it.
619
00:26:43,040 --> 00:26:46,159
These egg whites look
a bit ropey, shall we say?
620
00:26:46,160 --> 00:26:47,439
So I'm just folding this in.
621
00:26:47,440 --> 00:26:48,999
That's lovely, isn't it? Pillowy.
622
00:26:49,000 --> 00:26:54,000
I want it to be smooth but thick
cos it's going inside my choux.
623
00:26:56,000 --> 00:26:58,719
That's my third attempt at the choux
and it's still pretty slack.
624
00:26:58,720 --> 00:27:00,239
But whatever, we're piping this.
625
00:27:00,240 --> 00:27:01,520
This is being piped.
626
00:27:03,720 --> 00:27:05,880
I'm just having a quick look
at this bad boy.
627
00:27:07,480 --> 00:27:12,199
I mean, it's pretty terrible as far
as how much butter's come out of it.
628
00:27:12,200 --> 00:27:13,879
No idea what this is like,
629
00:27:13,880 --> 00:27:16,239
but I can see it browning
quite a lot on the edge.
630
00:27:16,240 --> 00:27:18,079
I think that might be done.
631
00:27:18,080 --> 00:27:20,959
OOh, ya BLEEP.
632
00:27:20,960 --> 00:27:24,719
Didn't really lift up at the edges,
did it? It's not a great puff.
633
00:27:24,720 --> 00:27:26,719
Um, I'm making my creme pat again.
634
00:27:26,720 --> 00:27:30,879
I forgot to add the gelatine because
I am a massive, massive idiot.
635
00:27:30,880 --> 00:27:33,599
I've done everything either
twice or three times.
636
00:27:33,600 --> 00:27:34,919
How long have we got left?
637
00:27:34,920 --> 00:27:36,599
Bakers, you've got half an hour.
638
00:27:36,600 --> 00:27:38,159
Cooked through? I don't know?
639
00:27:38,160 --> 00:27:40,559
I-I'm going with it, I'm going
with it, I'm going with it.
640
00:27:40,560 --> 00:27:42,999
The choux is in. Who knows what
it's going to do, but it's in.
641
00:27:43,000 --> 00:27:45,159
It's not over. It's not over.
642
00:27:45,160 --> 00:27:49,360
Next is making a caramel
and then dipping these in it.
643
00:27:50,400 --> 00:27:52,519
It is starting to colour.
It should do.
644
00:27:52,520 --> 00:27:53,879
I just don't want it to burn.
645
00:27:53,880 --> 00:27:56,679
Lots can go wrong in caramel.
646
00:27:56,680 --> 00:27:58,559
Oh, yeah!
647
00:27:58,560 --> 00:28:00,879
I hope that that's not burnt.
648
00:28:00,880 --> 00:28:03,399
SHE SIGHS
I worry that that's too dark.
649
00:28:03,400 --> 00:28:04,479
Too late now.
650
00:28:04,480 --> 00:28:07,359
I might just make the top ones
a little lighter, maybe?
651
00:28:07,360 --> 00:28:09,439
OK, right, so let's try that again.
652
00:28:09,440 --> 00:28:12,159
The choux buns are actually
puffing up. The chouxs are puffing.
653
00:28:12,160 --> 00:28:13,359
Thank God.
654
00:28:13,360 --> 00:28:14,519
15 minutes.
655
00:28:14,520 --> 00:28:16,759
How do we assemble this bad boy?
656
00:28:16,760 --> 00:28:20,039
"Trim the sheet of puff pastry and
cut into two rectangles."
657
00:28:20,040 --> 00:28:21,200
Sawing wood.
658
00:28:22,760 --> 00:28:25,959
Everything's ready to go,
apart from obviously the caramel.
659
00:28:25,960 --> 00:28:27,279
Please work.
660
00:28:27,280 --> 00:28:31,399
Pipe a wide ribbon of creme
chiboust down the middle.
661
00:28:31,400 --> 00:28:33,039
This looked so nice when
I was making it,
662
00:28:33,040 --> 00:28:34,599
now it just looks congealed.
663
00:28:34,600 --> 00:28:37,479
Fill each choux bun with
creme chiboust. Ooh.
664
00:28:37,480 --> 00:28:38,919
You can... Ooh.
665
00:28:38,920 --> 00:28:40,399
You can feel it going in.
666
00:28:40,400 --> 00:28:43,199
I don't really know if this is
going in or not.
667
00:28:43,200 --> 00:28:45,679
I'm trying to see which ones
look vaguely reasonable.
668
00:28:45,680 --> 00:28:47,839
I feel like...
OK, let me tell you. OK.
669
00:28:47,840 --> 00:28:49,079
That guy, good.
670
00:28:49,080 --> 00:28:50,319
That guy, good.
671
00:28:50,320 --> 00:28:51,680
That guy's an idiot.
672
00:28:52,880 --> 00:28:54,839
ALICE: I don't know how I'm going to
fit these on.
673
00:28:54,840 --> 00:28:57,599
What I'm going to have to do here is
make mine kind of come off the edge
674
00:28:57,600 --> 00:28:59,239
as much as I can.
675
00:28:59,240 --> 00:29:01,039
Ow-ee! They're really hot.
676
00:29:01,040 --> 00:29:03,159
They look like choux buns.
677
00:29:03,160 --> 00:29:05,919
Not beautiful choux buns, but they
are recognisably buns of choux.
678
00:29:05,920 --> 00:29:07,159
STEPH: How long have we got?
679
00:29:07,160 --> 00:29:09,359
You have five minutes left, bakers.
680
00:29:09,360 --> 00:29:10,999
ALICE: Do you like my two-tone
caramel?
681
00:29:11,000 --> 00:29:12,719
This looks really terrible.
682
00:29:12,720 --> 00:29:14,839
Don't fall off now.
683
00:29:14,840 --> 00:29:16,639
It just says decorate and, like,
684
00:29:16,640 --> 00:29:18,279
I don't really know what else
I could do.
685
00:29:18,280 --> 00:29:20,599
I've lost count. I don't even
know if I've done enough
686
00:29:20,600 --> 00:29:23,080
or too many or anything.
Lost track of everything.
687
00:29:24,360 --> 00:29:26,879
I think that's going to be
as good as it gets.
688
00:29:26,880 --> 00:29:28,999
I've got a two-tone
caramel thing going on.
689
00:29:29,000 --> 00:29:31,639
Just got to make sure I've got
the prettiest ones sitting on top.
690
00:29:31,640 --> 00:29:32,799
I think she's got a lot less
691
00:29:32,800 --> 00:29:34,639
to worry about
than she's worrying about.
692
00:29:34,640 --> 00:29:37,399
I have something. It really looked
like I was going to have nothing.
693
00:29:37,400 --> 00:29:38,719
SANDI: Bakers, your time is up.
694
00:29:38,720 --> 00:29:39,760
DAVID: Whoo!
695
00:29:41,320 --> 00:29:44,999
Please do what you're
automatically doing.
696
00:29:45,000 --> 00:29:46,439
Our babies are all grown up.
697
00:29:46,440 --> 00:29:47,759
They don't need us.
698
00:29:47,760 --> 00:29:48,959
They don't need us any more.
699
00:29:48,960 --> 00:29:50,240
Just as well.
700
00:29:52,120 --> 00:29:54,560
Oh, my God. I can't believe
I nearly dropped that.
701
00:29:59,200 --> 00:30:03,199
Prue and Paul are looking for
a beautiful gateau St Honore
702
00:30:03,200 --> 00:30:06,639
with crisp puff pastry and perfect
choux buns filled with
703
00:30:06,640 --> 00:30:11,359
silky smooth chiboust, finished with
caramel and Chantilly cream.
704
00:30:11,360 --> 00:30:12,719
Shall we start with this one?
705
00:30:12,720 --> 00:30:15,479
The colour of the choux buns
doesn't look too bad.
706
00:30:15,480 --> 00:30:17,999
Yeah, they're all pretty much
the same size.
707
00:30:18,000 --> 00:30:19,479
{\an5}The pastry looks a bit soggy. Yeah.
708
00:30:19,480 --> 00:30:20,920
Butter's poured out.
709
00:30:24,560 --> 00:30:27,239
I'm just trying to get down
to the chiboust down here.
710
00:30:27,240 --> 00:30:29,439
Well, that's split.
711
00:30:29,440 --> 00:30:31,479
Good caramel.
712
00:30:31,480 --> 00:30:33,519
Nice and crackly and thin.
713
00:30:33,520 --> 00:30:35,039
It's a very nice pastry.
714
00:30:35,040 --> 00:30:36,599
It's not perfect,
715
00:30:36,600 --> 00:30:37,999
but it's OK.
716
00:30:38,000 --> 00:30:41,799
Moving on to number two. You know
when you get the big holes here?
717
00:30:41,800 --> 00:30:44,479
Normally an indication that you
have lost a little bit of butter,
718
00:30:44,480 --> 00:30:46,639
but you can see the flake anyway
and it is thin.
719
00:30:46,640 --> 00:30:49,079
Choux buns look a bit irregular
in colour, don't they? Hmm.
720
00:30:49,080 --> 00:30:50,640
Some are dark, some are light. Yeah.
721
00:30:53,640 --> 00:30:57,679
The chiboust is a little bit like
scrambled egg...
722
00:30:57,680 --> 00:30:58,879
..but it tastes OK.
723
00:30:58,880 --> 00:31:01,839
I love the size of those choux buns.
They're not too big.
724
00:31:01,840 --> 00:31:04,479
And, moving on to this one, the
Chantilly cream's over-whipped.
725
00:31:04,480 --> 00:31:06,079
The pastry looks good.
726
00:31:06,080 --> 00:31:07,640
Feels good, it's quite solid.
727
00:31:12,680 --> 00:31:13,879
I'd say that
728
00:31:13,880 --> 00:31:15,759
{\an5}caramel is overdone. It is overdone.
729
00:31:15,760 --> 00:31:18,119
Yeah, you can taste can't you,
the burnt caramel as well.
730
00:31:18,120 --> 00:31:19,399
It's too strong.
731
00:31:19,400 --> 00:31:20,959
This looks quite delicate, this one.
732
00:31:20,960 --> 00:31:23,239
Except that the choux buns
are all upside down.
733
00:31:23,240 --> 00:31:26,479
It's got a nice flake,
it's nice and thin.
734
00:31:26,480 --> 00:31:28,519
Nice crisp pastry.
735
00:31:28,520 --> 00:31:30,520
Mmm, how's the chiboust?
736
00:31:32,040 --> 00:31:35,599
It's pretty smooth, isn't it?
Hmm, good.
737
00:31:35,600 --> 00:31:36,999
The puff's good as well.
738
00:31:37,000 --> 00:31:40,599
I don't complain about this at all
except that the choux buns
739
00:31:40,600 --> 00:31:42,999
are definitely upside down.
They are for sure.
740
00:31:43,000 --> 00:31:45,759
OK, this'll be an interesting
judging.
741
00:31:45,760 --> 00:31:50,440
Prue and Paul will now rank the
gateau St Honore from worst to best.
742
00:31:55,080 --> 00:31:58,399
{\an5}OK, in fourth position is this one.
743
00:31:58,400 --> 00:31:59,599
Whose is this?
744
00:31:59,600 --> 00:32:02,039
Alice, you had a few issues
with the puff.
745
00:32:02,040 --> 00:32:04,559
There is problems with the Chantilly
and the chiboust as well
746
00:32:04,560 --> 00:32:06,520
and you burnt the caramel
on the bottom.
747
00:32:07,840 --> 00:32:10,279
In third place is this one.
748
00:32:10,280 --> 00:32:12,639
Steph, a little untidy,
749
00:32:12,640 --> 00:32:14,359
too much caramel,
750
00:32:14,360 --> 00:32:16,920
so it's become a bit lumpy.
But delicious.
751
00:32:21,320 --> 00:32:24,159
In second place is this one.
752
00:32:24,160 --> 00:32:26,000
Whose is this?
753
00:32:28,000 --> 00:32:29,399
Actually, not bad at all.
754
00:32:29,400 --> 00:32:31,599
It looks like scrambled egg though,
the chiboust,
755
00:32:31,600 --> 00:32:34,279
and there's a little bit of
sogginess running through
756
00:32:34,280 --> 00:32:36,919
the puff pastry as well.
757
00:32:36,920 --> 00:32:39,999
Which leaves this one.
Yeah!
758
00:32:40,000 --> 00:32:42,799
Rosie! Well done, Rosie.
759
00:32:42,800 --> 00:32:46,999
It's absolutely perfect, except
the profiteroles are upside down.
760
00:32:47,000 --> 00:32:49,479
Otherwise, it's delicious.
761
00:32:49,480 --> 00:32:50,760
I'm sorry.
762
00:32:53,280 --> 00:32:54,800
Sorry, sorry.
763
00:32:58,160 --> 00:32:59,479
I-I can't believe it.
764
00:32:59,480 --> 00:33:02,199
That was my most stressful bake...
765
00:33:02,200 --> 00:33:03,559
..and I won it.
766
00:33:03,560 --> 00:33:06,079
Another second.
The sixth second in a Technical.
767
00:33:06,080 --> 00:33:08,359
Second will get you
all the way to the Final.
768
00:33:08,360 --> 00:33:11,199
Might not make you win the Final,
but it'll get you all the way there.
769
00:33:11,200 --> 00:33:14,079
They're going to be picky - it's the
Semifinal - they're not going to
770
00:33:14,080 --> 00:33:15,439
just let anything go.
771
00:33:15,440 --> 00:33:18,039
I've just got to try and
pick it up again tomorrow.
772
00:33:18,040 --> 00:33:19,799
{\an5}There's not as many left now,
is there?
773
00:33:19,800 --> 00:33:21,600
{\an5}So your chances get less and less.
774
00:33:28,800 --> 00:33:31,559
{\an5}So, yesterday, everybody chugging
along, then I thought, Rosie,
775
00:33:31,560 --> 00:33:32,679
{\an5}going to crash and burn.
776
00:33:32,680 --> 00:33:35,359
She came first in the Technical.
I mean, I don't know where we are.
777
00:33:35,360 --> 00:33:38,439
Now, Steph who's won Star Baker
more than anybody else,
778
00:33:38,440 --> 00:33:39,519
struggled a little bit.
779
00:33:39,520 --> 00:33:42,519
Her Signature tasted delicious,
but the texture was all wrong.
780
00:33:42,520 --> 00:33:44,999
What about David? I think
he struggled in his Signature.
781
00:33:45,000 --> 00:33:46,639
And it came down to the look of it.
782
00:33:46,640 --> 00:33:50,799
So I think the steady dark horse
in this race is Alice.
783
00:33:50,800 --> 00:33:54,679
Alice is steady, usually, but she
did do a pretty poor Technical.
784
00:33:54,680 --> 00:33:57,599
Knowing it's the final next week,
there is no room for error now.
785
00:33:57,600 --> 00:34:00,559
So it may be the person who fails,
rather than the person who triumphs?
786
00:34:00,560 --> 00:34:03,279
I think putting Patisserie Week
in a semifinal is pretty cruel.
787
00:34:03,280 --> 00:34:05,399
Was that your idea?
That your idea?
788
00:34:05,400 --> 00:34:07,999
Masterstroke.
EVIL LAUGHTER
789
00:34:08,000 --> 00:34:09,600
Get that man a white cat.
790
00:34:16,560 --> 00:34:20,759
Morning, bakers, welcome to your
semifinal Showstopper Challenge.
791
00:34:20,760 --> 00:34:23,959
Today, the judges would like you
to create a spectacular
792
00:34:23,960 --> 00:34:27,359
sugar glass display case,
completely transparent,
793
00:34:27,360 --> 00:34:31,119
and inside, there needs to be
an edible depiction of something
794
00:34:31,120 --> 00:34:33,279
that you hold precious to you
in your life.
795
00:34:33,280 --> 00:34:35,679
Now, I know we all love him,
but it can't be Noel, OK?
796
00:34:35,680 --> 00:34:38,599
Could be me, I could totally
fit in a glass case? Totally.
797
00:34:38,600 --> 00:34:41,879
Er, your glass case can be any
shape that you like,
798
00:34:41,880 --> 00:34:45,119
but the object inside must contain
at least one baked element.
799
00:34:45,120 --> 00:34:47,839
You know what I'm talking about,
cakes, biscuits, that kind of thing.
800
00:34:47,840 --> 00:34:50,239
You have four and a half hours.
On your marks. Get set.
801
00:34:50,240 --> 00:34:51,240
Bake.
802
00:34:53,040 --> 00:34:55,359
I'm trying to tell myself
I'm calm, and then if I keep
803
00:34:55,360 --> 00:34:57,279
telling myself,
then, it might happen.
804
00:34:57,280 --> 00:35:00,399
It is a bit surreal that this is
the bake that could get us
805
00:35:00,400 --> 00:35:03,039
into the final, but I'm not really
thinking about that,
806
00:35:03,040 --> 00:35:05,119
I'm thinking about
whether I can do it.
807
00:35:05,120 --> 00:35:06,599
So, yeah, I'm scared.
808
00:35:06,600 --> 00:35:10,039
PRUE: What we want is a real
celebration of patisserie.
809
00:35:10,040 --> 00:35:14,759
Showcasing it in a sugar glass
cabinet emphasises that.
810
00:35:14,760 --> 00:35:17,199
Patisserie Week is all about
precision,
811
00:35:17,200 --> 00:35:19,879
so trying not to wing it.
like I normally do.
812
00:35:19,880 --> 00:35:23,719
This sugar glass cabinet
has to be crystal clear.
813
00:35:23,720 --> 00:35:26,719
We want to see through it,
just like through a pane of glass.
814
00:35:26,720 --> 00:35:29,239
PAUL: And then, you've got to think
of what they're going to put
815
00:35:29,240 --> 00:35:30,279
in the middle.
816
00:35:30,280 --> 00:35:34,599
It has to be really high-class,
exquisite pastries.
817
00:35:34,600 --> 00:35:37,479
Flavours, they can use
anything they wish.
818
00:35:37,480 --> 00:35:39,519
Anything from a banana,
to a raspberry, to a coffee.
819
00:35:39,520 --> 00:35:42,999
We want lots of different textures.
Jellies, mousses,
820
00:35:43,000 --> 00:35:46,519
ganache, maybe sponge cake,
but it has to work together
821
00:35:46,520 --> 00:35:50,079
so that it feels as if it's married,
and that's how it should be.
822
00:35:50,080 --> 00:35:51,999
This is going to be quite
a tricky challenge.
823
00:35:52,000 --> 00:35:55,479
We're looking, really, for
an artist, an architect, a baker.
824
00:35:55,480 --> 00:35:57,119
This is semifinal.
825
00:35:57,120 --> 00:35:58,920
It has to be just amazing.
826
00:36:02,600 --> 00:36:05,439
I've got keep on top of things
today, because timing
827
00:36:05,440 --> 00:36:08,719
is an issue, and I've got
a glass case to make.
828
00:36:08,720 --> 00:36:12,879
NOEL: What the bakers present inside
their case is entirely up to them,
829
00:36:12,880 --> 00:36:14,919
but it must have one baked element.
830
00:36:14,920 --> 00:36:16,479
I'm starting with my cake dough.
831
00:36:16,480 --> 00:36:19,399
Butter, flour, flour, eggs, done.
832
00:36:19,400 --> 00:36:22,919
This is a joconde sponge.
Yes, that's what we're doing.
833
00:36:22,920 --> 00:36:25,399
I'm making my genoise sponge.
834
00:36:25,400 --> 00:36:26,919
Yeah, I'm in the zone.
835
00:36:26,920 --> 00:36:29,079
SANDI: The bakers have
four and a half hours to complete
836
00:36:29,080 --> 00:36:31,399
this monster challenge,
and time is something
837
00:36:31,400 --> 00:36:33,559
that is very much
on Rosie's mind.
838
00:36:33,560 --> 00:36:35,759
This is my brioche dough
that I'm making at the moment.
839
00:36:35,760 --> 00:36:38,079
Mine is about the concept of time,
spending time with family,
840
00:36:38,080 --> 00:36:40,039
but lately, I've spent a lot less
time with family
841
00:36:40,040 --> 00:36:41,319
than I would have liked.
842
00:36:41,320 --> 00:36:43,399
I mean, I haven't really
seen my husband, to be honest,
843
00:36:43,400 --> 00:36:44,639
since I started this.
844
00:36:44,640 --> 00:36:47,119
He's in my house and he sometimes
clears the kitchen up for me.
845
00:36:47,120 --> 00:36:50,079
Inside Rosie's sugar glass case
will be a range
846
00:36:50,080 --> 00:36:51,999
of classic patisserie, including
847
00:36:52,000 --> 00:36:53,999
miniature choux bun religieuses,
848
00:36:54,000 --> 00:36:55,839
brioche Tartes Tropeziennes,
849
00:36:55,840 --> 00:36:57,319
and a chocolate tartlet,
850
00:36:57,320 --> 00:37:00,839
all resting on an orange sable
Breton clock face.
851
00:37:00,840 --> 00:37:03,239
We've given you four and a half
hours to complete this challenge.
852
00:37:03,240 --> 00:37:05,959
Yeah. When does your baking stop
and your actual construction start?
853
00:37:05,960 --> 00:37:08,679
I'm getting the baked elements
completed and the fillings
854
00:37:08,680 --> 00:37:10,239
in their components, ready to go,
855
00:37:10,240 --> 00:37:12,319
and then stop all of that
and focus on the box.
856
00:37:12,320 --> 00:37:14,479
Well, you had a great day
yesterday, Rosie.
857
00:37:14,480 --> 00:37:16,879
With luck, you will have
another one today.
858
00:37:16,880 --> 00:37:18,719
Er...
SHE LAUGHS
859
00:37:18,720 --> 00:37:20,639
This is definitely going
to be a sweet cake.
860
00:37:20,640 --> 00:37:22,599
It's going to have quite
a substantial amount
861
00:37:22,600 --> 00:37:25,239
of grated beetroot in one,
and grated parsnip in another.
862
00:37:25,240 --> 00:37:28,159
These root vegetables have a lot
of natural sugars in them.
863
00:37:28,160 --> 00:37:29,839
We're going for six layers.
864
00:37:29,840 --> 00:37:32,439
They're not thick layers, though,
you've got to remember that.
865
00:37:32,440 --> 00:37:34,519
Got to remember, not thick,
not thick layers.
866
00:37:34,520 --> 00:37:37,759
I am just putting my brioche dough
into the little moulds.
867
00:37:37,760 --> 00:37:39,839
That's the genoise sponge.
868
00:37:39,840 --> 00:37:42,239
I'm doing a representation
of a coral reef.
869
00:37:42,240 --> 00:37:45,319
The glass case kind of symbolises
how fragile the oceans are,
870
00:37:45,320 --> 00:37:47,679
so I'm going to try
and represent that in a cake.
871
00:37:47,680 --> 00:37:50,439
Yeah. We'll see how it goes.
You never know.
872
00:37:50,440 --> 00:37:53,959
NOEL: Inside Alice's sugar glass
case will be a mirror glazed
873
00:37:53,960 --> 00:37:56,959
entremets cake, built up of five
separately set
874
00:37:56,960 --> 00:37:58,359
{\an8}and then layered elements.
875
00:37:58,360 --> 00:38:00,159
{\an8}It will be adorned with vibrant
876
00:38:00,160 --> 00:38:02,279
isomalt corals and chocolate shells.
877
00:38:02,280 --> 00:38:04,439
Wow, there's a lot going
on with this. Yes.
878
00:38:04,440 --> 00:38:06,999
It does sound amazing, the flavours
that you've got going on as well.
879
00:38:07,000 --> 00:38:09,439
I mean there's so many layers
to this. Yeah. It's about getting
880
00:38:09,440 --> 00:38:12,159
the timing right for every single
layer to build it up. Yeah. Good.
881
00:38:12,160 --> 00:38:14,119
Fantastic, good luck, Alice.
We'll leave you to it.
882
00:38:14,120 --> 00:38:15,799
Thank you very much.
You look a bit hassled.
883
00:38:15,800 --> 00:38:17,319
SHE LAUGHS
Thank you.
884
00:38:17,320 --> 00:38:19,199
DAVID: Right, I'm going to put
this cake in now.
885
00:38:19,200 --> 00:38:21,879
It's going in at 180 degrees,
50 minutes and then check.
886
00:38:21,880 --> 00:38:24,039
Let's do it, all in together.
887
00:38:24,040 --> 00:38:26,399
I'm blind baking my little
tartlet cases
888
00:38:26,400 --> 00:38:28,439
and cooking my brioche
at the same time.
889
00:38:28,440 --> 00:38:30,399
That's the genoise sponge.
890
00:38:30,400 --> 00:38:32,039
About 15 minutes probably.
891
00:38:32,040 --> 00:38:34,999
Right, so, that's one element done.
892
00:38:35,000 --> 00:38:36,399
Next, ganache.
893
00:38:36,400 --> 00:38:38,879
Right, I'm going to make
the maple syrup buttercream.
894
00:38:38,880 --> 00:38:42,039
It goes really well with these,
kind of, spicy cakes,
895
00:38:42,040 --> 00:38:43,359
it's very creamy.
896
00:38:43,360 --> 00:38:44,999
I'm going to make choux pastry.
897
00:38:45,000 --> 00:38:49,039
Yeah, after yesterday,
I am absolutely terrified.
898
00:38:49,040 --> 00:38:50,959
I'm making my entremets mousse.
899
00:38:50,960 --> 00:38:53,799
I didn't think it was that
ambitious, and now I'm starting
900
00:38:53,800 --> 00:38:56,239
to think, maybe it was.
But it's the semifinal,
901
00:38:56,240 --> 00:38:58,520
so I wasn't going to try
and play it safe.
902
00:39:00,560 --> 00:39:02,599
SANDI: But not all the bakers
are employing
903
00:39:02,600 --> 00:39:04,359
the same strategy as Alice.
904
00:39:04,360 --> 00:39:06,719
I definitely haven't planned this,
so it's kind of, like,
905
00:39:06,720 --> 00:39:08,079
right to the wire.
906
00:39:08,080 --> 00:39:11,039
It's important to not have
given yourself so much to do
907
00:39:11,040 --> 00:39:13,279
that you don't have time
to make things look good.
908
00:39:13,280 --> 00:39:14,919
I think that would be a disaster.
909
00:39:14,920 --> 00:39:18,159
David's ambitions do stretch
to a sugar glass terrarium,
910
00:39:18,160 --> 00:39:20,039
home to a tower of sponges,
911
00:39:20,040 --> 00:39:21,719
{\an8}made with beetroot and prunes,
912
00:39:21,720 --> 00:39:23,359
{\an8}parsnips and apricots
913
00:39:23,360 --> 00:39:25,159
{\an8}and topped off with elegantly-piped
914
00:39:25,160 --> 00:39:27,479
{\an8}buttercream cacti and succulents.
915
00:39:27,480 --> 00:39:30,239
So, you've got a cake, essentially?
Yes.
916
00:39:30,240 --> 00:39:32,799
I don't want a door wedge of sponge
with a load of buttercream in it.
917
00:39:32,800 --> 00:39:34,519
I'm trying to do it neatly... Yeah.
918
00:39:34,520 --> 00:39:36,519
..and make it patisserie-like.
919
00:39:36,520 --> 00:39:39,999
This is my craquelin.
It's just flour, sugar and butter.
920
00:39:40,000 --> 00:39:42,159
You put a little disc
on the top of each choux bun.
921
00:39:42,160 --> 00:39:44,479
It makes them slightly
more crunchy on top,
922
00:39:44,480 --> 00:39:46,759
and my choux looks OK... maybe.
923
00:39:46,760 --> 00:39:48,719
Once they've puffed up in the oven,
we'll decide.
924
00:39:48,720 --> 00:39:51,239
With the entremets, all the layers
have to be set,
925
00:39:51,240 --> 00:39:54,959
so I'm setting the lemon
and the raspberry first.
926
00:39:54,960 --> 00:39:57,439
This is going to be for my ganache.
927
00:39:57,440 --> 00:39:59,559
You don't want it to boil.
928
00:39:59,560 --> 00:40:01,559
I get scared when I'm doing
this one.
929
00:40:01,560 --> 00:40:03,879
I am making an opera cake,
930
00:40:03,880 --> 00:40:07,119
an ode to my amazing grandpa.
931
00:40:07,120 --> 00:40:09,479
He's called Derek.
Derek Percival George.
932
00:40:09,480 --> 00:40:12,039
That's a good name.
Strong name, eh?
933
00:40:12,040 --> 00:40:14,879
SANDI: Sitting inside her seamless
glass sugar case,
934
00:40:14,880 --> 00:40:16,719
Steph's opera cake will alternate
935
00:40:16,720 --> 00:40:18,279
layers of joconde sponge
936
00:40:18,280 --> 00:40:19,599
with chocolate ganache
937
00:40:19,600 --> 00:40:21,239
{\an8}and orange creme au beurre.
938
00:40:21,240 --> 00:40:23,839
Have you practised this at home?
Yeah, few times.
939
00:40:23,840 --> 00:40:26,639
You've done OK in the time?
Yeah, I just... I'm always worried
940
00:40:26,640 --> 00:40:29,079
that something's going to go wrong,
but that's just me.
941
00:40:29,080 --> 00:40:30,679
You'll be fine, Steph. Thank you.
942
00:40:30,680 --> 00:40:32,719
I'm allergic to opera, sorry.
Oh, God.
943
00:40:32,720 --> 00:40:34,200
Let's have a look at this cake.
944
00:40:35,360 --> 00:40:37,319
These are the Tartes Tropeziennes.
945
00:40:37,320 --> 00:40:39,399
Do not quote my pronunciation.
946
00:40:39,400 --> 00:40:42,399
If we're shoddy on a few,
then it's just going to have to be
947
00:40:42,400 --> 00:40:45,319
what it is, because
it's as good as it gets.
948
00:40:45,320 --> 00:40:47,119
Sugar glass cabinet challenge,
949
00:40:47,120 --> 00:40:49,359
I think this plays to the strengths
of most of them.
950
00:40:49,360 --> 00:40:51,359
That's the genoise sponge.
951
00:40:51,360 --> 00:40:53,599
Alice is the one that's
surprised me.
952
00:40:53,600 --> 00:40:55,679
She's really going for it now.
953
00:40:55,680 --> 00:40:59,599
She's got curd, she's got bavarois,
she's got genoise sponge.
954
00:40:59,600 --> 00:41:02,039
This one's fine,
the raspberry one is set,
955
00:41:02,040 --> 00:41:04,879
it's just more moussey
than I would've liked.
956
00:41:04,880 --> 00:41:07,319
Next, we're doing the creme
au beurre.
957
00:41:07,320 --> 00:41:09,599
It's basically a buttercream,
super rich.
958
00:41:09,600 --> 00:41:11,839
PRUE: Steph's doing
a straightforward opera cake,
959
00:41:11,840 --> 00:41:13,399
really, with a few macarons.
960
00:41:13,400 --> 00:41:14,919
This is for my macarons.
961
00:41:14,920 --> 00:41:16,839
No, I've not made macarons
in the competition.
962
00:41:16,840 --> 00:41:18,000
I've barely made them in life.
963
00:41:19,520 --> 00:41:21,039
I have put the choux in the oven.
964
00:41:21,040 --> 00:41:23,879
Rosie's got quite a lot to do,
cos she's making the religieuses
965
00:41:23,880 --> 00:41:25,719
and the Tropeziennes.
966
00:41:25,720 --> 00:41:28,399
All my stuff is patisserie, because
I thought, it's Patisserie Week,
967
00:41:28,400 --> 00:41:30,279
so I'm trying to do a celebration
of patisserie,
968
00:41:30,280 --> 00:41:31,559
so, yeah, much patisserie.
969
00:41:31,560 --> 00:41:34,839
This is a fancy piece of equipment.
Cuts your cake perfect.
970
00:41:34,840 --> 00:41:36,479
David's doing a lot of sponges.
971
00:41:36,480 --> 00:41:38,439
Is that delicate enough?
972
00:41:38,440 --> 00:41:41,199
Yeah, David's might just give us
a great big cake.
973
00:41:41,200 --> 00:41:43,359
I think I'm a little bit
ahead of time. How long's it been?
974
00:41:43,360 --> 00:41:45,239
Yeah, don't spin that too fast,
cos I'll take off.
975
00:41:45,240 --> 00:41:47,439
Is this it? I asked for
an air conditioning unit.
976
00:41:47,440 --> 00:41:48,679
I'm going to complain.
977
00:41:48,680 --> 00:41:50,639
Bakers, you've got three hours left.
978
00:41:50,640 --> 00:41:52,399
There's a bit of a breeze.
979
00:41:52,400 --> 00:41:53,759
Right, just don't panic.
980
00:41:53,760 --> 00:41:55,159
Right.
981
00:41:55,160 --> 00:41:57,319
Everything needs to be
in the freezer in five minutes.
982
00:41:57,320 --> 00:41:59,599
I need to pour my bavarois in.
983
00:41:59,600 --> 00:42:01,759
I'm going in with these macarons.
984
00:42:01,760 --> 00:42:03,599
My choux looks OK.
985
00:42:03,600 --> 00:42:06,559
I'm going to set this
for as long as possible.
986
00:42:06,560 --> 00:42:08,279
How are you?
SANDI LAUGHS
987
00:42:08,280 --> 00:42:11,079
Choux was not your friend yesterday.
988
00:42:11,080 --> 00:42:13,359
Ah, see look. Already perfection.
989
00:42:13,360 --> 00:42:15,319
Functional choux. Functional choux.
990
00:42:15,320 --> 00:42:17,039
Like a, sort of, lace-up brogue.
991
00:42:17,040 --> 00:42:19,839
Right, now I need to get on
with some biscuits.
992
00:42:19,840 --> 00:42:23,279
The glass box is going to be
supported by a biscuit edge,
993
00:42:23,280 --> 00:42:26,319
so I'm making six biscuit frames.
994
00:42:26,320 --> 00:42:29,479
These are my windows. Sort of
an old-style Parisian window.
995
00:42:29,480 --> 00:42:31,319
It's just spiced biscuit dough.
996
00:42:31,320 --> 00:42:33,039
Yeah, I want to get these baked.
997
00:42:33,040 --> 00:42:35,079
I'm just going to
go in the oven with this.
998
00:42:35,080 --> 00:42:36,959
About 15 minutes.
999
00:42:36,960 --> 00:42:39,359
All right,
I need to pull myself together.
1000
00:42:39,360 --> 00:42:40,999
Can you tell that
I'm starting to panic?
1001
00:42:41,000 --> 00:42:42,400
It's gonna be really tight.
1002
00:42:44,320 --> 00:42:47,199
NOEL: Bakers,
you are halfway through.
1003
00:42:47,200 --> 00:42:49,919
This is in preparation
for some isomalt.
1004
00:42:49,920 --> 00:42:53,079
SANDI: Isomalt is a sugar substitute
that doesn't caramelise
1005
00:42:53,080 --> 00:42:54,599
and will remain clear.
1006
00:42:54,600 --> 00:42:56,319
Isomalt is just a sugar.
1007
00:42:56,320 --> 00:42:57,639
It is just sugar.
1008
00:42:57,640 --> 00:43:00,319
"Inverted sugar"
is what isomalt is.
1009
00:43:00,320 --> 00:43:02,799
This stuff gets so hot.
1010
00:43:02,800 --> 00:43:05,919
I think it's about 300 degrees
or something when it's melted.
1011
00:43:05,920 --> 00:43:07,479
Are these gloves from work?
1012
00:43:07,480 --> 00:43:09,319
Yeah. Are they?
NOEL LAUGHS
1013
00:43:09,320 --> 00:43:11,399
Do you wear two?
For this, cos it's hot.
1014
00:43:11,400 --> 00:43:13,239
Or for anything really stinky.
Stinky?
1015
00:43:13,240 --> 00:43:15,959
HE LAUGHS
What would be stinky?
1016
00:43:15,960 --> 00:43:18,319
I'm not talking about smelly things.
Come on. No.
1017
00:43:18,320 --> 00:43:20,599
Whisper. What's the smelliest thing
you've come across?
1018
00:43:20,600 --> 00:43:23,239
There are many things that smell.
Anything's that gone a bit horrible.
1019
00:43:23,240 --> 00:43:25,479
Nasty abscesses can smell bad,
lots of things can smell bad.
1020
00:43:25,480 --> 00:43:26,639
Mm. Mm.
1021
00:43:26,640 --> 00:43:28,399
This is more interesting
than the show.
1022
00:43:28,400 --> 00:43:29,600
We should do a spin-off.
1023
00:43:31,640 --> 00:43:33,759
Got all my panes.
1024
00:43:33,760 --> 00:43:35,799
So they're ready to fill
with isomalt.
1025
00:43:35,800 --> 00:43:37,199
Yeah, that's fine.
1026
00:43:37,200 --> 00:43:39,759
The strength of the biscuit is such
an integral part to the bake.
1027
00:43:39,760 --> 00:43:41,399
It's gingerbread, very delicate.
1028
00:43:41,400 --> 00:43:43,760
The glass is going to go in there.
That is the aim.
1029
00:43:45,360 --> 00:43:48,119
SANDI: Although most bakers
are using biscuit to reinforce
1030
00:43:48,120 --> 00:43:52,319
their sugar glass, Steph is making
panes she'll risk glueing together.
1031
00:43:52,320 --> 00:43:54,239
How hot is that right now?
Really hot. Finger?
1032
00:43:54,240 --> 00:43:56,279
Don't put your finger in there.
Finger? No, no, no, no.
1033
00:43:56,280 --> 00:43:57,399
Burn it? OK.
1034
00:43:57,400 --> 00:43:59,239
It's kind of the exact shade
I wanted.
1035
00:43:59,240 --> 00:44:01,279
My glass is going to be kind of
wavy, like the ocean.
1036
00:44:01,280 --> 00:44:04,559
Fingers crossed I don't drop it
somewhere, or it doesn't break.
1037
00:44:04,560 --> 00:44:06,439
Ideally, you want this to be
glass clear.
1038
00:44:06,440 --> 00:44:08,599
So the blowtorch,
it gets rid of surface bubbles.
1039
00:44:08,600 --> 00:44:10,439
I've had mixed results this week.
1040
00:44:10,440 --> 00:44:13,079
If it's murky, I'm just going
to say, "Well, just a reflection
1041
00:44:13,080 --> 00:44:14,599
"of our oceans, isn't it?"
1042
00:44:14,600 --> 00:44:16,599
I don't know how transparent
mine's going to be.
1043
00:44:16,600 --> 00:44:18,039
I'll just do what I can.
1044
00:44:18,040 --> 00:44:19,999
Yeah, I mean, I was supposed
to be blowtorching
1045
00:44:20,000 --> 00:44:22,239
the bubbles off the back,
but I don't have time for that now.
1046
00:44:22,240 --> 00:44:24,559
And that is frankly the least
of my worries.
1047
00:44:24,560 --> 00:44:26,119
It's basically already set.
1048
00:44:26,120 --> 00:44:27,279
Doesn't take long.
1049
00:44:27,280 --> 00:44:29,359
Not doing very well with being
delicate with this.
1050
00:44:29,360 --> 00:44:30,879
Can you tell it's not really my bag?
1051
00:44:30,880 --> 00:44:33,079
Yeah, they're OK.
It's not that clear though.
1052
00:44:33,080 --> 00:44:34,239
Can you see my face?
1053
00:44:34,240 --> 00:44:36,040
Well, that's quite clear, isn't it?
1054
00:44:37,680 --> 00:44:39,999
You all right? Yeah, all this
baking's making me feel
1055
00:44:40,000 --> 00:44:42,159
a bit peckish.
Ah, that's why I got you these,
1056
00:44:42,160 --> 00:44:43,639
Delicious Crisps. Delicious Crisps?
1057
00:44:43,640 --> 00:44:45,679
I've never heard of those.
Oh, they're really good.
1058
00:44:45,680 --> 00:44:47,879
This is not one of your tricks
again? Don't be ridiculous.
1059
00:44:47,880 --> 00:44:49,719
Go for it. Sure?
Cos we're a double act.
1060
00:44:49,720 --> 00:44:51,599
I know and I love you.
And it's all about trust.
1061
00:44:51,600 --> 00:44:52,600
Yes, go for it.
1062
00:44:55,960 --> 00:44:58,239
{\an1}SHE CHUCKLES
1063
00:44:58,240 --> 00:45:01,199
Bakers, you have one hour.
1064
00:45:01,200 --> 00:45:03,839
I've gotta have eye surgery now,
I hope you're happy with yourself.
1065
00:45:03,840 --> 00:45:05,399
{\an1}SANDI LAUGHS
1066
00:45:05,400 --> 00:45:07,999
I'm quite behind,
but I don't really know...
1067
00:45:08,000 --> 00:45:10,399
SHE LAUGHS
Erm...
1068
00:45:10,400 --> 00:45:13,039
I'm going to try one of these
macarons.
1069
00:45:13,040 --> 00:45:15,279
I think they're meant to be
more chewy than that.
1070
00:45:15,280 --> 00:45:17,439
Right, just don't panic.
This is my mirror glaze.
1071
00:45:17,440 --> 00:45:19,200
I'm just getting my cake
out of the freezer.
1072
00:45:20,520 --> 00:45:23,519
There's less than an hour now,
so I'm feeling very stressy.
1073
00:45:23,520 --> 00:45:25,399
It's been in the freezer
for quite a while.
1074
00:45:25,400 --> 00:45:27,279
I'm starting to panic,
cos I've got an hour left.
1075
00:45:27,280 --> 00:45:29,119
I just need this to work.
Can you make it work?
1076
00:45:29,120 --> 00:45:31,679
You're not normally this stressed.
What do you mean I'm not normally
1077
00:45:31,680 --> 00:45:33,399
this stressed?
I'm always this stressed.
1078
00:45:33,400 --> 00:45:35,719
I don't normally have to calm you
down. I have to calm down Rosie
1079
00:45:35,720 --> 00:45:37,199
or I have to calm down Steph.
1080
00:45:37,200 --> 00:45:40,199
I have to get David a bit more
agitated, that's really my main job.
1081
00:45:40,200 --> 00:45:41,599
Woo!
1082
00:45:41,600 --> 00:45:43,239
Assembly time for the cake.
1083
00:45:43,240 --> 00:45:45,199
I've got a beetroot prune cake
on the bottom,
1084
00:45:45,200 --> 00:45:47,079
and then I'm going to have
a layer of parsnip,
1085
00:45:47,080 --> 00:45:49,439
maple syrup with cream cheese icing
to go in between those.
1086
00:45:49,440 --> 00:45:51,319
These are my little
Tartes Tropeziennes.
1087
00:45:51,320 --> 00:45:53,919
They are bit dry, but they're
getting a massive bit of cream
1088
00:45:53,920 --> 00:45:56,839
in there, so cream
fixes everything, right?
1089
00:45:56,840 --> 00:45:57,840
STEPH: Think we're done.
1090
00:45:59,080 --> 00:46:02,479
Right, I need to make isomalt coral.
1091
00:46:02,480 --> 00:46:04,959
This is my buttercream
for the succulents. Happy?
1092
00:46:04,960 --> 00:46:07,279
Yeah, it's just, everything's a bit
busy today, isn't it?
1093
00:46:07,280 --> 00:46:09,519
{\an1}I don't know. I've been lying down.
THEY LAUGH
1094
00:46:09,520 --> 00:46:12,119
Is it a busy one?
Oh, yeah, definitely.
1095
00:46:12,120 --> 00:46:13,879
Look how quick you are
with that business.
1096
00:46:13,880 --> 00:46:16,319
Yeah, but we've gotta be quick.
If you were doing this on your own.
1097
00:46:16,320 --> 00:46:17,879
I wouldn't do this on my own.
1098
00:46:17,880 --> 00:46:19,799
No, why, would you?
It'd be too weird.
1099
00:46:19,800 --> 00:46:22,319
Breathe, breathe, breathe,
breathe, breathe, breathe, breathe.
1100
00:46:22,320 --> 00:46:23,679
I'm really, really behind.
1101
00:46:23,680 --> 00:46:25,879
Once I've done this,
it's time to start thinking about
1102
00:46:25,880 --> 00:46:28,639
the glass display box.
That's the next bit of fun.
1103
00:46:28,640 --> 00:46:31,279
Bakers, you have half an hour,
just half an hour.
1104
00:46:31,280 --> 00:46:33,679
You can do a lot in half an hour.
I'm in panic mode now.
1105
00:46:33,680 --> 00:46:35,639
The construction bit will be
the difficult bit.
1106
00:46:35,640 --> 00:46:38,279
This is the stage where you've got
to start being very, very delicate.
1107
00:46:38,280 --> 00:46:40,359
If you break it, gone.
1108
00:46:40,360 --> 00:46:42,919
It's a challenge, so we all like
challenges, don't we?
1109
00:46:42,920 --> 00:46:46,159
But it's likely to be my downfall,
shall we say.
1110
00:46:46,160 --> 00:46:47,799
OK.
1111
00:46:47,800 --> 00:46:49,159
Yeah, I'm assembling.
1112
00:46:49,160 --> 00:46:50,679
I just need to have a glass case.
1113
00:46:50,680 --> 00:46:52,280
How will I do this bit, guys?
1114
00:46:53,840 --> 00:46:55,760
I'm glueing it with the isomalt.
1115
00:47:05,360 --> 00:47:08,199
Probably isn't the best way
to do this,
1116
00:47:08,200 --> 00:47:09,960
but needs must.
1117
00:47:12,280 --> 00:47:15,199
I am not confident about it
in the slightest.
1118
00:47:15,200 --> 00:47:17,319
It's quite Art Deco, this design.
1119
00:47:17,320 --> 00:47:18,759
I'm going for rustic.
1120
00:47:18,760 --> 00:47:21,599
You know, if I'm really honest,
it is me.
1121
00:47:21,600 --> 00:47:22,879
I'm not perfect.
1122
00:47:22,880 --> 00:47:25,159
How long have we got?
Bakers, you have...
1123
00:47:25,160 --> 00:47:27,239
..15 minutes left, 15 minutes.
1124
00:47:27,240 --> 00:47:28,759
He's lying, isn't he?
1125
00:47:28,760 --> 00:47:31,719
Oh, got to make chocolate soil.
1126
00:47:31,720 --> 00:47:34,079
This is creme pat.
This is going in my little tarte.
1127
00:47:34,080 --> 00:47:36,479
I'm really, really, really stressed.
1128
00:47:36,480 --> 00:47:38,799
I'm just making a chocolate
starfish.
1129
00:47:38,800 --> 00:47:41,639
Literally just moulding it with
some coloured white chocolate.
1130
00:47:41,640 --> 00:47:45,199
We'll just freestyle a little bit
with the decoration.
1131
00:47:45,200 --> 00:47:46,799
All the elements are there.
1132
00:47:46,800 --> 00:47:48,439
It's wonky.
1133
00:47:48,440 --> 00:47:49,879
Right, which is the front?
1134
00:47:49,880 --> 00:47:51,439
The box goes over the cake.
1135
00:47:51,440 --> 00:47:53,520
Bakers, you have one minute,
just one minute.
1136
00:47:54,800 --> 00:47:56,160
OK, I don't know what to do.
1137
00:48:02,600 --> 00:48:05,839
Just going to hold this in place
and hope the caramel sets.
1138
00:48:05,840 --> 00:48:09,159
Probably a bit clumsy,
but nearly there.
1139
00:48:09,160 --> 00:48:10,800
I don't know if I can glue that.
1140
00:48:17,960 --> 00:48:19,560
Right, bakers, your time is up.
1141
00:48:22,160 --> 00:48:23,400
{\an4}HE EXHALES
1142
00:48:24,440 --> 00:48:26,079
{\an4}SHE SIGHS
1143
00:48:26,080 --> 00:48:28,280
It's a bit of a mess,
but it is done.
1144
00:48:35,360 --> 00:48:40,119
It's judgment time for the bakers'
show stopping sugar cabinets.
1145
00:48:40,120 --> 00:48:43,080
Steph, please bring up
your sugar glass case.
1146
00:48:53,840 --> 00:48:55,159
It's pretty clear.
1147
00:48:55,160 --> 00:48:58,319
It's quite like old antique glass.
1148
00:48:58,320 --> 00:48:59,999
I think you've done
a good job there.
1149
00:49:00,000 --> 00:49:02,479
Let's have a look, shall we?
1150
00:49:02,480 --> 00:49:03,720
It's very neat.
1151
00:49:05,960 --> 00:49:07,400
Very dark chocolate.
1152
00:49:11,080 --> 00:49:13,080
That looks very pretty.
1153
00:49:23,600 --> 00:49:25,599
You're a very good baker, Stephanie.
1154
00:49:25,600 --> 00:49:28,319
Oh.
You really are.
1155
00:49:28,320 --> 00:49:31,439
The sponge is a little more dense
than I'd have liked
1156
00:49:31,440 --> 00:49:33,679
but on the other hand,
you've got so many layers.
1157
00:49:33,680 --> 00:49:35,759
If it had been very light,
it would've been difficult.
1158
00:49:35,760 --> 00:49:39,199
It's very patisserie in its style
by the use of the macarons.
1159
00:49:39,200 --> 00:49:41,639
Everything you've done is very neat,
very tidy,
1160
00:49:41,640 --> 00:49:43,679
very Steph and the box is good too.
1161
00:49:43,680 --> 00:49:46,120
Yeah, I think you've done
a good job, thank you.
1162
00:49:59,520 --> 00:50:01,399
It's very neat.
1163
00:50:01,400 --> 00:50:03,199
And I love the coloured glass.
1164
00:50:03,200 --> 00:50:04,519
It's quite clear.
1165
00:50:04,520 --> 00:50:06,119
You can see through it.
1166
00:50:06,120 --> 00:50:07,799
It's a bit mottled in places.
1167
00:50:07,800 --> 00:50:10,079
That's very neat too.
It is very neat.
1168
00:50:10,080 --> 00:50:12,439
I, I, uh, it has to be absolutely
level and it's not because it...
1169
00:50:12,440 --> 00:50:14,440
it bends down.
1170
00:50:22,800 --> 00:50:25,319
It's wonderfully light.
1171
00:50:25,320 --> 00:50:27,199
Like a very good carrot cake.
1172
00:50:27,200 --> 00:50:29,679
Quite spicy,
as always with you.
1173
00:50:29,680 --> 00:50:31,999
Blindfolded, I'd
know that was yours.
1174
00:50:32,000 --> 00:50:36,079
Patisserie week is
all about delicacy, finesse,
1175
00:50:36,080 --> 00:50:39,119
intricate detail and I think
by putting sponge on sponge
1176
00:50:39,120 --> 00:50:42,799
on sponge on sponge on sponge,
I think it's slightly wayward.
1177
00:50:42,800 --> 00:50:45,799
You need something more delicate,
more finesse.
1178
00:50:45,800 --> 00:50:48,119
I absolutely agree,
it would've been better
1179
00:50:48,120 --> 00:50:52,040
if there'd been a bit more
showing off of patisserie work.
1180
00:51:05,360 --> 00:51:07,279
I like the look of it.
1181
00:51:07,280 --> 00:51:08,799
Does look like old glass.
1182
00:51:08,800 --> 00:51:10,559
It's a good concept.
1183
00:51:10,560 --> 00:51:13,719
It's a bit simplistic
considering it's a showpiece,
1184
00:51:13,720 --> 00:51:15,559
it's a centrepiece,
it's a show stopper. Yeah.
1185
00:51:15,560 --> 00:51:18,119
What's difficult is,
it's the same colour... Hmm.
1186
00:51:18,120 --> 00:51:19,719
..all the way around.
1187
00:51:19,720 --> 00:51:22,599
What you've done is really
interesting because you've taken
1188
00:51:22,600 --> 00:51:26,039
a concept like time and family,
but it's the concept that
1189
00:51:26,040 --> 00:51:30,160
pulls them all together,
not the gastronomic dish.
1190
00:51:33,000 --> 00:51:35,839
These are a bit boring, a bit dry.
1191
00:51:35,840 --> 00:51:37,919
Dry and...
Yeah, there's no flavour to it.
1192
00:51:37,920 --> 00:51:38,960
Dry and floury.
1193
00:51:43,360 --> 00:51:46,079
The little tarte in the middle's
delicious. Thanks.
1194
00:51:46,080 --> 00:51:49,439
The religieuse are a little
bit off the mark as well.
1195
00:51:49,440 --> 00:51:50,999
Because they're so small... OK.
1196
00:51:51,000 --> 00:51:54,119
..you need to pack more of a punch
but making that a centrepiece,
1197
00:51:54,120 --> 00:51:55,479
hmm, it's a tricky one that one.
1198
00:51:55,480 --> 00:51:57,920
It's just the mix
that doesn't quite work.
1199
00:52:11,720 --> 00:52:14,999
You can't really see much of it,
to be honest.
1200
00:52:15,000 --> 00:52:17,799
If it'd had been clear,
it would be astonishing.
1201
00:52:17,800 --> 00:52:19,799
That is really lovely
1202
00:52:19,800 --> 00:52:23,000
and I like the boldness that
you've done a really big one.
1203
00:52:35,960 --> 00:52:37,520
Hmm, lovely flavour.
1204
00:52:39,240 --> 00:52:42,599
Very nice, the whole fresh
raspberries in there.
1205
00:52:42,600 --> 00:52:44,279
There is flavour in there.
1206
00:52:44,280 --> 00:52:45,959
It's not particularly strong.
1207
00:52:45,960 --> 00:52:47,959
The strong part of it
is the raspberry.
1208
00:52:47,960 --> 00:52:49,799
The raspberry comes through
beautifully.
1209
00:52:49,800 --> 00:52:51,679
The weakness is the mousse
down at the bottom. OK.
1210
00:52:51,680 --> 00:52:53,279
It's not very mousse-like.
1211
00:52:53,280 --> 00:52:55,119
I think your display is very good
1212
00:52:55,120 --> 00:52:57,039
and it really shows off
what your theme was.
1213
00:52:57,040 --> 00:53:00,919
If you'd have asked me about an hour
ago, I think I would've said
1214
00:53:00,920 --> 00:53:04,879
I was going home but
I hope I've turned it around.
1215
00:53:04,880 --> 00:53:06,839
Yeah, it wasn't great.
1216
00:53:06,840 --> 00:53:10,559
I'm just a bit gutted to be honest,
just a bit gutted. Yeah.
1217
00:53:10,560 --> 00:53:14,079
This is patisserie week
and I didn't really do a patisserie.
1218
00:53:14,080 --> 00:53:16,479
They said it was more cake
and that's what I was dreading.
1219
00:53:16,480 --> 00:53:19,720
Am I going to be penalised because
that's not very patisserie?
1220
00:53:30,320 --> 00:53:32,599
It was pretty tight,
coming into the Showstopper.
1221
00:53:32,600 --> 00:53:33,879
How do we feel they did?
1222
00:53:33,880 --> 00:53:36,199
It's moved round a bit.
Alice has done a great job.
1223
00:53:36,200 --> 00:53:38,519
That's a decent looking entremets.
1224
00:53:38,520 --> 00:53:39,719
I think Steph did a great job.
1225
00:53:39,720 --> 00:53:42,039
She really bounced back,
actually, in the Showstopper.
1226
00:53:42,040 --> 00:53:44,439
She showed us a lot of
patisserie skills.
1227
00:53:44,440 --> 00:53:47,239
The ones who you were
not impressed by...
1228
00:53:47,240 --> 00:53:48,719
..the one that looks like a...
1229
00:53:48,720 --> 00:53:50,919
..well, looks like a sort
of sandwich, doesn't it?
1230
00:53:50,920 --> 00:53:53,199
It's basically a stack
of sponge cakes,
1231
00:53:53,200 --> 00:53:55,599
and although that's
technically patisserie,
1232
00:53:55,600 --> 00:53:57,279
it's not what we were asking for.
1233
00:53:57,280 --> 00:53:59,399
His cabinet, though,
was very, very good.
1234
00:53:59,400 --> 00:54:01,079
So if we have to tick
the elegant column,
1235
00:54:01,080 --> 00:54:03,519
that's not going to happen
with Rosie's? No... I have...
1236
00:54:03,520 --> 00:54:05,079
I have serious issues with this.
1237
00:54:05,080 --> 00:54:08,119
Because the little cakes
that she made are so dry,
1238
00:54:08,120 --> 00:54:10,199
no flavour in them whatsoever.
1239
00:54:10,200 --> 00:54:13,279
I don't think picking Star Baker's
going to be that difficult.
1240
00:54:13,280 --> 00:54:16,919
I think the hard one is, who's going
to leave us at this late stage?
1241
00:54:16,920 --> 00:54:18,559
It's the worst time to go out,
right?
1242
00:54:18,560 --> 00:54:21,399
It is, because you're just,
you're nearly there.
1243
00:54:21,400 --> 00:54:24,439
I trust you two, and we're going
to go away for five hours
1244
00:54:24,440 --> 00:54:27,360
while you talk about it. Yes,
I think so. We could be a while.
1245
00:54:36,880 --> 00:54:39,959
Hello, bakers.
Well done for all your hard work.
1246
00:54:39,960 --> 00:54:43,039
I've got the great job this week
of announcing the Star Baker
1247
00:54:43,040 --> 00:54:46,079
and the person that will be going
straight through to the final.
1248
00:54:46,080 --> 00:54:50,800
So, the Star Baker this week is...
1249
00:54:56,640 --> 00:54:58,599
..Alice.
1250
00:54:58,600 --> 00:55:00,199
Well done.
1251
00:55:00,200 --> 00:55:03,319
You're in the final.
Congratulations.
1252
00:55:03,320 --> 00:55:07,239
So that means I have the horrible
job, it gets so difficult.
1253
00:55:07,240 --> 00:55:10,319
One of you will not be going
through to the final.
1254
00:55:10,320 --> 00:55:14,639
Can I just say, very well done to
everybody before I announce it.
1255
00:55:14,640 --> 00:55:19,000
But I'm afraid the person who will
not be joining us next week is...
1256
00:55:29,680 --> 00:55:32,919
..Rosie. I'm so sorry.
1257
00:55:32,920 --> 00:55:35,240
You did so well.
1258
00:55:36,600 --> 00:55:38,159
You did an amazing job. Amazing.
1259
00:55:38,160 --> 00:55:39,959
You pulled it back together.
1260
00:55:39,960 --> 00:55:41,399
Yesterday you were incredible.
1261
00:55:41,400 --> 00:55:43,240
Well done, sweetheart. I'm so sorry.
1262
00:55:44,440 --> 00:55:46,079
ROSIE: I'm gutted. I am gutted.
1263
00:55:46,080 --> 00:55:48,519
I just have to be happy with
everything that I've done so far.
1264
00:55:48,520 --> 00:55:50,879
Oh, Rosie. You did so well.
1265
00:55:50,880 --> 00:55:53,839
{\an5}Paul came up to me and said that it
was just that one part of that last
bake.
1266
00:55:53,840 --> 00:55:56,279
Rosie tried to show a lot of skills,
1267
00:55:56,280 --> 00:55:58,959
but they weren't a good
collection together
1268
00:55:58,960 --> 00:56:00,879
and she didn't do them
particularly well.
1269
00:56:00,880 --> 00:56:02,239
PAUL: Rosie slipped up.
1270
00:56:02,240 --> 00:56:03,479
Sorry, Rosie.
1271
00:56:03,480 --> 00:56:05,599
Which is the saddest part about it.
1272
00:56:05,600 --> 00:56:08,159
But you are a bloody good baker.
Thanks.
1273
00:56:08,160 --> 00:56:11,599
Likewise, David, who was
also in line for possibly going.
1274
00:56:11,600 --> 00:56:13,559
He basically made a cake.
1275
00:56:13,560 --> 00:56:15,079
PRUE: There's no doubt about it.
1276
00:56:15,080 --> 00:56:18,359
If Rosie had had a good day,
it would be David who was going.
1277
00:56:18,360 --> 00:56:20,439
I feel like I could've
just dodged a bullet, yeah.
1278
00:56:20,440 --> 00:56:23,119
Paul wasn't impressed,
and it just wasn't patisserie.
1279
00:56:23,120 --> 00:56:25,239
On the other hand,
Alice winning Star Baker...
1280
00:56:25,240 --> 00:56:26,439
Thank you!
1281
00:56:26,440 --> 00:56:28,959
..Alice is one to watch.
She's got stronger and stronger.
1282
00:56:28,960 --> 00:56:32,319
{\an5}I'm probably going to have a
mini-meltdown this week from the
pressure!
1283
00:56:32,320 --> 00:56:34,319
What a great way to
go into the final. I know.
1284
00:56:34,320 --> 00:56:35,879
Isn't that wonderful?
1285
00:56:35,880 --> 00:56:38,159
We've got three very
talented bakers in there.
1286
00:56:38,160 --> 00:56:39,759
Oh, my God!
1287
00:56:39,760 --> 00:56:41,879
Well done, Steph. Thank you.
1288
00:56:41,880 --> 00:56:43,719
Three bakes to go!
1289
00:56:43,720 --> 00:56:46,679
And they're very artistic bakers.
They're very imaginative.
1290
00:56:46,680 --> 00:56:50,119
If they all bring their A-game,
next week's final
1291
00:56:50,120 --> 00:56:52,559
will be one of the best
finals we've ever had.
1292
00:56:52,560 --> 00:56:53,959
That feels good!
1293
00:56:53,960 --> 00:56:55,320
I'm in the final.
1294
00:56:56,800 --> 00:56:58,679
Next time...
1295
00:56:58,680 --> 00:57:02,319
I am delighted to tell you,
after ten weeks
1296
00:57:02,320 --> 00:57:04,719
of intense competition...
1297
00:57:04,720 --> 00:57:05,839
Ah!
1298
00:57:05,840 --> 00:57:06,999
Pff.
1299
00:57:07,000 --> 00:57:08,079
Whew.
1300
00:57:08,080 --> 00:57:09,439
..the winner...
1301
00:57:09,440 --> 00:57:10,799
Oh, my God I'm shaking.
1302
00:57:10,800 --> 00:57:13,679
Trying to stay calm, but my heart
is like, "dum-dum-dum-dum-dum."
1303
00:57:13,680 --> 00:57:18,160
..of the 2019 Great
British Bake Off is...
1304
00:57:20,400 --> 00:57:22,599
Are you a Star Baker in the making?
1305
00:57:22,600 --> 00:57:25,359
If you'd like to apply for
the next series of Bake Off,
1306
00:57:25,360 --> 00:57:28,840
go to channel4.com/takepart.
1307
00:57:53,400 --> 00:57:56,720
Subtitles by Red Bee Media
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