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[birds chirping]
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[Matt] You excited for biscuit week?
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Of course I'm excited.
I mean, I'm a biscuit. I'm over the moon.
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Mmm, yeah.
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Hey, who's that fella over there?
He looks familiar.
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-[Matt] Oh.
-[Noel] Off the telly.
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Yeah, he's quite dishy in real life.
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Lovely blue eyes.
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Eh, what's he looking at us like that for?
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-[Matt] Ooh.
-[Noel] All salivating.
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He's getting a bit close, isn't he?
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[Matt] Ooh, what's going on?
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[screaming]
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Oh, I suppose I'll have to introduce
the show on me own now.
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Welcome to The Great Britishâ¦
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[screaming]
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[Noel] This time it's biscuit week.
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Good luck, my little pretties.
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[Noel] With a scorching signatureâ¦
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Ow, ow, ow, ow.
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â¦that's tight on time.
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[Lizzie] They're not bubbling
and I'm panicking about it.
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I'm never making brandy snaps again.
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[Noel] A troublesome technicalâ¦
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They're so soft I can't get it out.
It's like mashed potatoes.
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-â¦that's hard to handle.
-Why?
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[exclaims]
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Oh, my God. What's wrong with you?
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Don't panic.
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[Noel] And a Showstopperthat sees the bakers
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build childhood toysout of delicate biscuit.
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Oh, God, it's gonna fall.
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[Noel] Causing tantrums in the tent.
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[Amanda screams]
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Oh, it collapsed.
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What do they do with horses
that have broken legs?
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Shoot 'em. [chuckles]
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[opening theme music playing]
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[indistinct chatter]
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[Giuseppe] Week two, ready to go.
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I'm feeling strangely confident today
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{\an8}which could be a good signâ¦
[chuckling] or the beginning of the end.
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{\an8}[Jairzeno] I'm not pleased
with how the first week went.
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{\an8}It was just bad time management.
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Hopefully, today it'll be nice and smooth.
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-It'll be polished.
-[Rochica] Good luck, guys.
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{\an8}Biscuit week.
It's exciting. It's also terrifying.
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Biscuits are hard.
Sneaky little blighters.
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[Amanda] I bake biscuits at home.
They normally take me three days,
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{\an8}so not gonna
get away with that here. [chuckles]
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Good morning, bakers.
Welcome back to the tent for biscuit week.
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Oh, my God, I love biscuits.
I once ate 119 biscuits.
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-What, in one sitting?
-No, sporadically over 14 years.
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[all laughing]
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[Matt] For your signature challenge,
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the judges would like you
to bake a batch of 24 brandy snaps.
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The judges are looking
for perfectly baked lace biscuits.
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Have to be identical,
have to have a good snap.
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Your snaps can be any shape
but should be coated, dipped or filled.
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You have two hours.
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On your marks.
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-Get set.
-Bake.
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Got me fast shoes on today,
so moving like the speed of light.
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{\an8}I'm feeling calm.
Just anything can happen, right?
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{\an8}Brandy snaps,
they're not the easiest thing to make.
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[Maggie] Who can't make
a crispy identical lace biscuit?
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{\an8}Yes, easy peasy.
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[Prue] I make brandy snaps quite often,
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but they never last in my house
because they are just so delicious.
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What I'd like to see
is 24 identical, perfect brandy snaps.
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But lots of things can go wrong.
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This is all about batch baking.
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The key thing
is to get your brandy snap quite lacy.
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You want those holes in there to create
that traditional brandy snap look.
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It's all about textures for me.
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It's about a crispy brandy snap
and a beautifully soft interior.
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Whatever filling they choose,
there's going to be a danger
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of the moisture in the filling
sogging up the biscuit.
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It's not a brandy snap if it doesn't snap.
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-[Paul] Hello, Lizzie.
-Hello.
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So, Lizzie, brandy snaps.
Tell us about them.
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So my brandy snaps are based on
my favourite fast food chain apple pie.
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It's piping hot,
could burn your mouth, like, to the sun.
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Has it been deep fried by any chance?
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Yes, it has.
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-Erm⦠[chuckles]
-We know what you mean.
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And my dog likes a little, er, kids meal.
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[Lizzie] Come on, Prue.
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[Noel] Lizzie's terrier Prueis no ordinary pooch.
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A social media star,
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she's even acquired a tastefor eating out.
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[Lizzie] Oh, Prue.
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[Noel] Lizzie'sfast food-inspired brandy snaps
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will be filled with vanilla crème diplomat
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and topped with applescaramelised in calvados.
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Yesterday,
were you in the tent practising these?
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-Erm⦠[sighs]
-Oh.
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-[Lizzie] I showed up to practise.
-Yeah.
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And I put on
a famous film with a wizard in.
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-Oh, let me guess. Harry Potter?
-Oh, yeah.
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[Matt] So, you didn't do any baking?
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No. Just watched Harry Potter.
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-What a wonderful use of your time.
-[chuckles]
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[Crystelle] Right, apples.
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[Noel] But Lizzie's snapsface stiff competition.
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Battle of the apples.
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[Crystelle] This is apple cider vinegar.
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{\an8}It's quite sharp but I just think
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{\an8}it just gives it a bit of that
kind of non-sweetness, which I want.
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Erm, Prue said my mini rolls
were a bit sweet last week,
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so I'm trying to take on her feedback
like a good student. [chuckles]
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[Matt] With a degreein French and Spanish,
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-Crystelle's always been a high achiever.
-[Crystelle] Go. Whoo!
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[Matt] On hand to keep her grounded,are older sisters Chanelle and Corelle.
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-[man] Who's the messiest?
-[woman] Oh, Crystelle.
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Guys, I'm actually not the messiest.
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[Matt] Her crossbetween apple pie and crumble,
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Crystelle's brandy snapbaskets will be loaded
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with tart apple fillingand topped with a vanilla Chantilly cream.
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What do you do when you're not baking?
You a wrestler?
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-I do argue with my sisters.
-Turns into a wrestling match.
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-Basically. Ermâ¦
-You ever attacked them?
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No, but once
we were playing the trust game
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where you have to fall back.
And I said, "Guys catch me"
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and they just both walked past and I fell.
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-Awful, I know.
-Off a building.
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[chuckles] Fell off a building.
I'm a ghost.
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-[Matt] While Crystelle and Lizzie
-[cork pops]
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â¦reinvent the brandy snapâ¦
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So satisfying, wasn't it?
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Apple brandy, apple pie.
Makes sense, doesn't it? Logic.
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Right.
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â¦Maggie's keeping things classic.
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[Maggie] I'm a very traditional baker.
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So, my brandy snaps
are traditional brandy snaps.
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I think sometimes things
get so over-sophisticated
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that it's quite nice to see something
as it was meant to be a long time ago.
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[laughs]
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[Matt] Since retiring 12 years ago,
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Maggie's travelled the worldseeking adventure in her trusty campervan.
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Great. You're so much better now.
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[Matt] But it's a taste of the Englishsummer that's inspired her bake.
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She'll add crème de cassisand blackcurrants to her cream filling
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to help balancethe sweetness of her snaps.
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[Maggie] This is my brandy snap.
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It's just important the sugar melts
really evenly and that it doesn't boil.
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It's a matter of being patient.
Do not rush it at the end.
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[George] My sugar's not dissolving.
I've already had half an hour.
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Come on, dissolve.
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My flavours are gonna be
cinnamon brandy snap.
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I'm gonna try and infuse
some of the cream with mastic.
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Mastic is from a tree resin that grows
on the Greek island called Chios.
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And Chios is where my mum's mum's from.
So my yaya's from there.
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[Noel] George's yaya's love of baking
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has been passed downthrough the generations.
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And many of his favourite recipescome from mum, Spirula.
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-[George] Perfect weather for a barbeque.
-Lovely.
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{\an8}[Noel] His brandy snapsare a celebration of Cypriot flavours.
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{\an8}Chopped pistachios will decorate snaps
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filled with orange blossomand mastic cream.
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How much mastika?
Be careful with the amount you put in.
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It's quite a strong spice.
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I can't have enough.
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-It's about whether we can have enough.
-It's been fine in practice.
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-Good luck, George. Thank you.
-Thank you.
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It's just not dissolving.
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I'm gonna turn this baby up.
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[Noel] While George is feeling the heatâ¦
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This might be a bad decision.
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[Matt] Amanda's keeping her cool.
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[Amanda] I've tried
a few different brandy snaps
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and some of them you can cook on the hob,
melt the butter and the sugar together.
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Erm, but this one is just throwing it
all together in one and not cooking it.
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I have made them before.
They've come out really well.
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Probably beginner's luck,
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so I'm hoping today
I'll have beginner's luck again maybe.
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[Matt] She might be new to brandy snaps,but she's been baking since she was nine.
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And it's a passion she's determinedto hand on to her teenage daughter Sophia.
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I can't read your writin'.
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-Writing.
-[enunciating] Writing.
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{\an8}[Matt] For extra flavour, Amanda willadd sesame seeds to her brandy snaps,
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{\an8}which she'll fill with zestyorange curd and stem ginger cream.
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{\an8}-Paul Hollywood is a big fan of ginger.
-[Amanda] Is he?
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{\an8}-Yeah.
-Is he gonna say he hates ginger?
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No.
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-He might hate your ginger, but no.
-[chuckles]
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He's ginger nuts.
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[chuckling] Sorry, that's terrible.
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-[Paul] Morning, Freya.
-[Freya] Hello.
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{\an8}-[Paul] All right, brandy snaps.
-I'm doing sort of like a cappuccino.
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{\an8}-Okay.
-[Freya] They've got a coffee liqueur in.
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Then I've got
hazelnut praline layer on the top,
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'cause I always get
a shot of hazelnut in my cappuccino.
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And then I've got like froth on the top
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which looks like
the top of the cappuccino.
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Can you say cappuccino
one more time for me?
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[laughs]
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Good girl.
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[Noel] A competitiveshow jumper since she was 14,
200
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Scarborough-born Freyaloves to hit the beach with horse Winnie.
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You are beautiful.
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[Noel] Inspired by her favourite drink,
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{\an8}Freya's brandy snap basketswill combine hazelnut praline
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{\an8}with a coconut-based vegan coffee cream.
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So, this is espresso powder.
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I was worried that you were gonna think
the coffee was a bit strong,
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'cause I like it really strong.
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[Prue] I think
it sounds really interesting.
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One more cappuccino for the road.
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[chuckling] "Cappuccino."
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[all laughing]
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[Matt] Freya's not the only bakergiving their snaps a caffeine kick.
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00:10:04,000 --> 00:10:05,920
[Rochica] This is a coffee extract.
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00:10:06,000 --> 00:10:09,480
[Matt] But Rochica's comewith an extra shot of party vibes.
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{\an8}When I was a rep in Ibiza
I used to get a mocha with Irish cream.
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[Matt] HR advisor Rochicahas swapped the beaches of Ibiza
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for her sofa in Birminghamwhere she now works from home.
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Good morning, everyone.
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[Matt] Shaped like mini ice-cream cones,
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{\an8}her coffeeand Irish cream-filled brandy snaps
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{\an8}will be decoratedwith chocolate and crunchy hazelnuts.
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[Rochica] The snap
and the flavour are the most important
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and then uniformity
is a very close second.
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I'm just weighing out my brandy snap balls
225
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to make sure
they're exactly the same size.
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Fifteen grams each.
227
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[Matt] Another bakerkeeping a close eye on consistencyâ¦
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A heaped teaspoon is one.
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â¦Chigs' snapscome with a soupçon of sophistication.
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[Chigs] Mine are espresso
martini brandy snaps.
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{\an8}I do enjoy one now and again.
232
00:10:56,400 --> 00:10:59,280
[Matt] When 40-year-old Chigsisn't hitting the local cocktail bars,
233
00:10:59,360 --> 00:11:02,600
he enjoys a kick-aboutwith his nephews Mylan and Lukan.
234
00:11:02,680 --> 00:11:03,520
[Chigs] Oh, no!
235
00:11:03,600 --> 00:11:06,240
{\an8}[Matt] Flavouredwith coffee liqueur and espresso,
236
00:11:06,320 --> 00:11:10,400
{\an8}Chigs' boozy coffee cream will fill gingerand cinnamon-spiced brandy snaps.
237
00:11:10,480 --> 00:11:12,520
So that's the first batch going in now.
238
00:11:12,600 --> 00:11:14,240
The first batch is always touch-and-go,
239
00:11:14,320 --> 00:11:16,400
hence why I made
extra batter just in case.
240
00:11:16,480 --> 00:11:17,400
Yes.
241
00:11:17,480 --> 00:11:20,200
[Noel] Producing perfect,uniform batches of brandy snapsâ¦
242
00:11:20,280 --> 00:11:22,320
-[Crystelle] Good luck.
-[Maggie] Have fun in there.
243
00:11:22,400 --> 00:11:24,440
â¦will push our bakers to their limit.
244
00:11:24,520 --> 00:11:25,600
I'm sure talking to them helps.
245
00:11:25,680 --> 00:11:30,160
While I've got one batch in, I'll prepare
the next tray with another four.
246
00:11:30,240 --> 00:11:32,840
-You've gotta spin plates in this one.
-[Lizzie] I'm going in.
247
00:11:32,920 --> 00:11:34,640
[Noel] Oven time is critical.
248
00:11:34,720 --> 00:11:36,080
Ten minutes I'm going with.
249
00:11:36,160 --> 00:11:40,040
I'm going in for nine minutes.
I will check them after eight.
250
00:11:40,120 --> 00:11:42,080
[Noel] Made almost entirely from sugar,
251
00:11:42,160 --> 00:11:44,840
the snaps can turnfrom underbaked and chewyâ¦
252
00:11:44,920 --> 00:11:46,440
I see these are too blond.
253
00:11:46,520 --> 00:11:49,000
â¦to burnt and bitterin a matter of seconds.
254
00:11:49,080 --> 00:11:52,400
They've got to be just right,
like the three bears and the porridge.
255
00:11:52,480 --> 00:11:54,000
[Freya] I'm happy with how they look.
256
00:11:54,080 --> 00:11:55,840
They go lacy from the heat,
257
00:11:55,920 --> 00:11:57,680
'cause they bubble up
then the bubbles pop.
258
00:11:57,760 --> 00:12:00,680
[Lizzie] They're not bubbling
and I'm panicking about it.
259
00:12:01,760 --> 00:12:03,320
[Noel] Once out of the oven,
260
00:12:03,400 --> 00:12:06,040
it's a race against the clockto shape the snaps.
261
00:12:06,120 --> 00:12:08,800
You've got to work really quickly
and they're really hot.
262
00:12:08,880 --> 00:12:10,960
[gasps] Ow, ow, ow, ow.
263
00:12:11,040 --> 00:12:13,840
[Noel] If that wasn't enoughto keep the bakers busyâ¦
264
00:12:13,920 --> 00:12:16,040
[exclaims] I'm making chocolate ganache.
265
00:12:16,120 --> 00:12:18,320
â¦there's the small matterof their fillings.
266
00:12:18,400 --> 00:12:22,360
I need to make sure I get everything
done properly and within time.
267
00:12:24,480 --> 00:12:25,440
Oops.
268
00:12:25,520 --> 00:12:26,440
Come on.
269
00:12:26,520 --> 00:12:28,920
[Matt] After hittingthe trails with dog Maxie,
270
00:12:29,000 --> 00:12:32,560
Jairzeno likes nothing morethan putting his feet up with a good book.
271
00:12:33,840 --> 00:12:36,240
Having failed to finishhis Showstopper last week,
272
00:12:36,320 --> 00:12:39,120
{\an8}he's looking to bounce backwith ambitious brandy snaps
273
00:12:39,200 --> 00:12:41,120
{\an8}filled with dark chocolateand lime ganache,
274
00:12:41,200 --> 00:12:44,440
{\an8}passion fruit curd and decoratedwith chunks of spiced pineapple.
275
00:12:44,800 --> 00:12:46,160
That is quite complicated.
276
00:12:46,240 --> 00:12:47,600
-Anything else?
-[Prue] Any more layers?
277
00:12:47,680 --> 00:12:49,440
-No.
-What about getting it done on time?
278
00:12:49,520 --> 00:12:51,480
The plan is to get it done on time. Yes.
279
00:12:51,560 --> 00:12:54,840
What I'm thinking about you
is you're quite a laid-back character.
280
00:12:54,920 --> 00:12:56,960
-I am laid-back, so I'llâ¦
-[chuckles]
281
00:12:57,040 --> 00:12:59,960
So my getting going might not be
the equivalent of other people.
282
00:13:00,040 --> 00:13:02,520
Don't encourage him.
He wants to get on with it.
283
00:13:02,600 --> 00:13:03,440
[laughs]
284
00:13:04,440 --> 00:13:08,080
-Bakers, you have one hour lefâ¦
-â¦t.
285
00:13:08,160 --> 00:13:09,400
[exclaims softly]
286
00:13:09,480 --> 00:13:12,400
-I'm not sure that was divided up fairly.
-Oh, it was fine.
287
00:13:12,480 --> 00:13:15,440
-That first hour went quick.
-I am running out of time.
288
00:13:15,520 --> 00:13:18,160
I do need to get a wiggle on,
get my curd made.
289
00:13:18,240 --> 00:13:21,480
[Noel] No matter what the bakers chooseto fill their brandy snaps withâ¦
290
00:13:21,560 --> 00:13:24,960
[Chigs] So that's the cream,
coffee liqueur and espresso shot.
291
00:13:25,040 --> 00:13:27,800
â¦care must be takento not only balance their flavoursâ¦
292
00:13:27,880 --> 00:13:29,600
[Maggie] A bit of crème de cassis.
293
00:13:31,080 --> 00:13:32,480
[Chigs] I need to taste the alcohol.
294
00:13:32,560 --> 00:13:36,240
I'm just putting the syrup from
the stem ginger into the Chantilly cream.
295
00:13:36,320 --> 00:13:37,880
â¦but textures too.
296
00:13:37,960 --> 00:13:40,480
-[Amanda] And chopped-up ginger.
-[Jairzeno] This is ganache.
297
00:13:40,560 --> 00:13:43,560
Put in more chocolate,
hopefully helps to thicken it up.
298
00:13:43,640 --> 00:13:45,080
[Crystelle] This is my crumble.
299
00:13:45,160 --> 00:13:47,240
It'll have the bite from the crumble,
300
00:13:47,320 --> 00:13:49,880
and then the apples, I want them
to cook down to not like a mush.
301
00:13:49,960 --> 00:13:52,920
Crystelle's got this lovely little
crumble texture going on.
302
00:13:53,000 --> 00:13:55,000
Whereas mine's soft baby mush.
303
00:13:55,080 --> 00:13:57,600
Like one congealed mess.
304
00:13:57,680 --> 00:14:01,080
[Rochica] I'm making
a chocolate Irish cream filling.
305
00:14:01,160 --> 00:14:05,680
I've just added the Irish cream.
There is plenty in here.
306
00:14:05,760 --> 00:14:09,640
I'm measuring out
the spices for my chai crème pat.
307
00:14:09,720 --> 00:14:12,360
{\an8}Erm, I did a few experiments
308
00:14:13,400 --> 00:14:15,360
{\an8}to get chai flavour into crème pat.
309
00:14:15,440 --> 00:14:17,320
I'm using insane amounts.
310
00:14:17,400 --> 00:14:20,080
About 50 grams of cinnamon.
Almost two jars.
311
00:14:20,440 --> 00:14:22,800
[Noel] Jürgen wentto university in Germany
312
00:14:22,880 --> 00:14:24,880
and with a master's degree in physics,
313
00:14:24,960 --> 00:14:27,480
makes good use of his scientific trainingin his baking.
314
00:14:27,840 --> 00:14:29,320
Last week's Star Baker,
315
00:14:29,400 --> 00:14:32,520
Jürgen's chai spices,cinnamon, cardamom and clove,
316
00:14:32,600 --> 00:14:36,400
will flavour both his brandy snap basketsand crème patisserie filling.
317
00:14:36,480 --> 00:14:39,200
[Jürgen] This is my crème pat.
I've got starch.
318
00:14:39,280 --> 00:14:42,400
Starch wraps around
protein strands of the egg yolk,
319
00:14:43,080 --> 00:14:45,000
and, er, prevents it from curdling.
320
00:14:45,720 --> 00:14:49,480
I'm a physicist by training.
The curious scientific mind is there.
321
00:14:50,160 --> 00:14:53,040
Now I'm at the critical stage
where the crème pat is thickening.
322
00:14:53,120 --> 00:14:57,160
I have just added hazelnut butter
to chocolate crème pat.
323
00:14:57,240 --> 00:14:59,440
Hopefully, I got the ratio right.
324
00:14:59,520 --> 00:15:00,840
These are gianduja snaps.
325
00:15:00,920 --> 00:15:04,360
One of my favourite
ice cream flavours as a kid.
326
00:15:04,720 --> 00:15:06,760
[Matt] From a familyof professional chefs,
327
00:15:06,840 --> 00:15:10,440
it was growing up in Italythat Giuseppe discovered his love of food.
328
00:15:10,520 --> 00:15:11,400
[Giuseppe] Is it good?
329
00:15:11,480 --> 00:15:15,400
[Matt] A passion his children Alberto,Ricardo and Georgio also share.
330
00:15:15,480 --> 00:15:16,720
Victory!
331
00:15:17,720 --> 00:15:20,920
{\an8}[Matt] Giuseppe will pipeswirls of gianduja crème pâtissière
332
00:15:21,000 --> 00:15:22,680
{\an8}into brandy snap baskets
333
00:15:22,760 --> 00:15:25,280
{\an8}which he'll also flavourwith chopped roasted hazelnuts.
334
00:15:25,680 --> 00:15:28,280
You've started your batches
of the brandy snaps already.
335
00:15:28,360 --> 00:15:31,560
The crème pat is cooling down.
It's done. Now I'm starting offâ¦
336
00:15:31,640 --> 00:15:33,320
-[Prue] First batch of snaps.
-[Giuseppe] Exactly.
337
00:15:33,400 --> 00:15:35,800
Can you get it all out in time,
cool and ready?
338
00:15:35,880 --> 00:15:38,440
It's a very odd way
of starting with your crème pat.
339
00:15:38,520 --> 00:15:40,160
But I needed that to be the case
340
00:15:40,240 --> 00:15:43,080
because if it doesn't
cool down sufficiently, it'll melt.
341
00:15:43,160 --> 00:15:45,360
But you won't get the brandy snap
which is the key part.
342
00:15:45,440 --> 00:15:46,480
[Giuseppe] Hopefully.
343
00:15:46,560 --> 00:15:49,040
I don't think
we should stop you doing anything.
344
00:15:49,120 --> 00:15:51,080
We should go away and let you get on.
345
00:15:51,160 --> 00:15:52,800
-Thank you, guys.
-Thank you.
346
00:15:52,880 --> 00:15:54,280
-Good luck.
-Thank you.
347
00:15:55,160 --> 00:15:57,760
You've worked your timings out,
don't listen to those two.
348
00:15:57,840 --> 00:15:58,680
Sure.
349
00:15:59,280 --> 00:16:02,600
Yeah, it's risky, admittedly,
but this is the Bake Off after all.
350
00:16:02,680 --> 00:16:06,400
Uh, it needs to be ambitious,
otherwise there would be no point.
351
00:16:07,800 --> 00:16:10,400
Bakers, you haveâ¦
[sing-song] half an hour.
352
00:16:10,480 --> 00:16:12,400
[both] ⪠Half an hour, half an hour âª
353
00:16:12,480 --> 00:16:13,440
[sighs]
354
00:16:14,920 --> 00:16:17,280
First batch in,
now we play the waiting game.
355
00:16:18,200 --> 00:16:21,080
These are my last four.
I'm happy with how they look.
356
00:16:21,160 --> 00:16:24,000
-Finally we've got some cones going on.
-These have just stuck.
357
00:16:24,080 --> 00:16:26,560
Come on, little brandy snaps,
you can do this.
358
00:16:26,640 --> 00:16:29,600
I had loads of oil and they came off
perfect the first time.
359
00:16:30,080 --> 00:16:32,080
[Jürgen] Last batch,
I'm very happy with them.
360
00:16:32,160 --> 00:16:35,200
They have the lacy appearance
like stained-glass windows.
361
00:16:35,280 --> 00:16:37,600
[Jairzeno] Hopefully,
I get a nice tart shape.
362
00:16:37,680 --> 00:16:40,120
It's quite fiddly,
'cause you need to use your hands a lot.
363
00:16:40,200 --> 00:16:43,000
-That's okay, just keep going.
-[Giuseppe] Next in.
364
00:16:44,120 --> 00:16:45,320
[gasps]
365
00:16:47,080 --> 00:16:48,120
Shush!
366
00:16:48,960 --> 00:16:51,040
These look like Paul Hollywood's fingers.
367
00:16:51,120 --> 00:16:52,320
[both laugh]
368
00:16:52,400 --> 00:16:55,960
That's why he doesn't make brandy snaps,
'cause when he picks them up,
369
00:16:56,040 --> 00:16:57,880
he can't tell what's what.
370
00:16:57,960 --> 00:17:00,920
-[Maggie] Hang on, look at these hands.
-[Noel] You've got baker's hands.
371
00:17:01,000 --> 00:17:04,520
-I've got builder's hands. Yes.
-Builder's⦠[laughs]
372
00:17:04,600 --> 00:17:07,800
I'm dipping the ends into the chocolate.
Now I'm gonna fill 'em.
373
00:17:08,560 --> 00:17:10,520
[Rochica] I might need to do this again.
374
00:17:10,600 --> 00:17:12,600
I am just making my filling again.
375
00:17:12,680 --> 00:17:16,280
I think I over-whipped the last one.
I need to just chill.
376
00:17:16,360 --> 00:17:19,240
And stop rushing. Stressing.
377
00:17:19,320 --> 00:17:22,280
[Matt] Rochica's not the only onestarting from scratch.
378
00:17:22,360 --> 00:17:24,680
It's like butter. I don't wanna
use the cream I've made
379
00:17:24,760 --> 00:17:27,000
'cause it's a bit over-whipped.
Time's against me.
380
00:17:27,080 --> 00:17:29,039
I was hoping to be piping
everything by now.
381
00:17:29,799 --> 00:17:31,640
[Giuseppe] I've got
my last batch in the oven.
382
00:17:31,720 --> 00:17:33,880
If I make it, it's gonna be by a second.
383
00:17:33,960 --> 00:17:36,200
-[Chigs] George!
-I ain't got enough time, man.
384
00:17:36,279 --> 00:17:37,920
You have. You've got this, bruv.
385
00:17:38,999 --> 00:17:42,240
-Bakers, you have 15 minutes.
-Do we? [guffaws]
386
00:17:42,320 --> 00:17:43,320
Brilliant.
387
00:17:43,400 --> 00:17:46,519
[laughs] Gotta laugh, haven't you?
388
00:17:46,600 --> 00:17:49,680
I'm never making brandy snaps again.
389
00:17:50,799 --> 00:17:54,600
-This is looking a lot better.
-[Freya] This looks really nice.
390
00:17:54,680 --> 00:17:57,400
The praline is exactly how I hoped.
391
00:17:58,280 --> 00:18:01,760
Check this out, this gun here.
Is that purely from baking?
392
00:18:01,840 --> 00:18:03,720
Well, what my colleague used to say,
393
00:18:03,800 --> 00:18:06,360
I've got it not only here,
I've got it here as well.
394
00:18:06,440 --> 00:18:07,720
[laughs boisterously]
395
00:18:09,360 --> 00:18:11,240
[Maggie] Ooh, got the shakes.
396
00:18:11,320 --> 00:18:14,680
This is just melted chocolate
and it's just to seal the bottom.
397
00:18:14,760 --> 00:18:18,160
The moisture of the cream would melt
the sugar of the basket,
398
00:18:18,240 --> 00:18:20,920
so the chocolate is there
mainly to prevent that.
399
00:18:21,000 --> 00:18:23,520
With the added bonus
of an additional flavour.
400
00:18:24,080 --> 00:18:26,800
I'm putting a layer of the ganache
into each tart case,
401
00:18:26,880 --> 00:18:29,040
then I'll put a layer
of passion fruit curd.
402
00:18:29,120 --> 00:18:32,320
Oh, no, this is disaster.
It's got a bit of ginger in there.
403
00:18:32,400 --> 00:18:33,720
It's blocking the cream.
404
00:18:35,200 --> 00:18:36,960
Oh, man, move it.
405
00:18:37,040 --> 00:18:40,560
-Right, come on, come on, come on.
-How long do I have?
406
00:18:40,640 --> 00:18:43,560
-Bakers, you have one minute left.
-[gasps]
407
00:18:43,640 --> 00:18:46,880
-[George] Oh, get out of the way.
-Come on, George. You can do it.
408
00:18:47,560 --> 00:18:49,480
Oh, sugar. This is terrible.
409
00:18:52,560 --> 00:18:56,240
[Jürgen] Mango brings a freshness
balancing against the rich spices.
410
00:18:57,600 --> 00:19:01,080
I weighed them all out
and they're still different sizes.
411
00:19:02,440 --> 00:19:04,760
[Crystelle] I'm trying to do
the ugliest ones at the back.
412
00:19:04,840 --> 00:19:06,160
I'm done.
413
00:19:06,240 --> 00:19:08,640
[George] Oh, God,
this cream's going everywhere.
414
00:19:08,720 --> 00:19:10,000
How many have I got now?
415
00:19:10,600 --> 00:19:13,360
-[Giuseppe] There's one, two, threeâ¦
-[exhales]
416
00:19:13,440 --> 00:19:16,600
Bakers, your time is up.
417
00:19:18,320 --> 00:19:22,360
-Oh, done.
-Please step away from your bakes.
418
00:19:23,520 --> 00:19:25,480
-[Chigs] Done it?
-Done it.
419
00:19:26,560 --> 00:19:29,160
-[Freya] Do they look like a cappuccino?
-Yeah, lovely.
420
00:19:29,240 --> 00:19:31,560
-I just hope it's tasty enough.
-Yeah.
421
00:19:31,640 --> 00:19:33,720
-That's all it's all about.
-Yeah.
422
00:19:38,280 --> 00:19:39,640
[Noel] The bakers' brandy snaps
423
00:19:40,020 --> 00:19:43,220
will now facethe judgement of Paul and Prue.
424
00:19:44,940 --> 00:19:46,540
-[Prue] Hello, Freya.
-Hi.
425
00:19:49,700 --> 00:19:52,060
{\an8}I think they look absolutely scrumptious.
426
00:19:52,140 --> 00:19:53,460
Oh, thank you.
427
00:19:53,540 --> 00:19:56,780
[Paul] They do look quite dark.
Have you got coffee in the snaps?
428
00:19:56,860 --> 00:19:58,260
Yeah, little bit of coffee liqueur.
429
00:19:58,340 --> 00:20:01,060
-[Paul] Nice lace on it though.
-[Prue] A good snap on top.
430
00:20:02,020 --> 00:20:03,740
Hmm, nice flavour.
431
00:20:03,820 --> 00:20:07,140
Quite strong coffee,
maybe even a tiny bit too strong.
432
00:20:07,220 --> 00:20:09,380
How many espressos did you put in there?
433
00:20:09,460 --> 00:20:11,700
-Eight tablespoons.
-Sorry?
434
00:20:11,780 --> 00:20:14,500
-Eight tablespoons?
-I like a lot of coffee.
435
00:20:14,580 --> 00:20:17,500
You needed waking up.
You were steaming drunk last night.
436
00:20:17,580 --> 00:20:19,500
It's not that bad. I love it.
437
00:20:19,580 --> 00:20:21,380
For me, it's just
a little bit too much coffee,
438
00:20:21,460 --> 00:20:23,420
but overall, I think
you've done a decent job.
439
00:20:23,500 --> 00:20:25,540
-Thank you very much.
-Thank you.
440
00:20:30,340 --> 00:20:32,900
{\an8}You made your brandy snaps
with the cold method?
441
00:20:32,980 --> 00:20:33,820
[Amanda] I did.
442
00:20:33,900 --> 00:20:36,700
[Paul] They're very thin
so therefore they're very delicate.
443
00:20:36,780 --> 00:20:39,060
The whole shape of it is falling apart.
444
00:20:39,140 --> 00:20:41,780
But the flavour is absolutely delicious.
445
00:20:41,860 --> 00:20:42,700
Thank you.
446
00:20:42,780 --> 00:20:45,180
[Paul] Stem ginger with the sesame seedâ¦
447
00:20:45,260 --> 00:20:46,580
-Mmm.
-[Prue] It's really lovely.
448
00:20:46,660 --> 00:20:49,700
I would like to just squinch that up,
'cause it doesn't look very good,
449
00:20:49,780 --> 00:20:51,100
and have it for pudding.
450
00:20:51,180 --> 00:20:52,860
-You would, wouldn't you?
-Oh, I would.
451
00:20:52,940 --> 00:20:54,140
Thank you.
452
00:20:54,660 --> 00:20:55,900
Told you he liked ginger, didn't I?
453
00:20:55,980 --> 00:20:57,140
-You did.
-[Matt] Yeah.
454
00:21:00,460 --> 00:21:01,860
{\an8}[Paul] They're a little bit messy.
455
00:21:01,940 --> 00:21:05,220
The laid-back thing, I'm beginning
to see this in some of your work.
456
00:21:05,300 --> 00:21:07,980
[Jairzeno] There was a bit of rushing
in the last 15 minutes, soâ¦
457
00:21:08,060 --> 00:21:10,740
-[Paul] We've had that before, haven't we?
-We have.
458
00:21:10,820 --> 00:21:14,060
I didn't think the chocolate would go
with those fruit flavours, but it does.
459
00:21:14,140 --> 00:21:16,540
I just think that
the flavours are too strong.
460
00:21:16,620 --> 00:21:19,100
-Oh.
-I mean, I couldn't eat a whole one.
461
00:21:19,180 --> 00:21:21,220
The idea was sound, but not well-executed.
462
00:21:21,300 --> 00:21:22,140
Hmm.
463
00:21:24,660 --> 00:21:28,500
{\an8}-[Paul] Massive variety in size.
-I did weigh them out so I'm not sure.
464
00:21:28,580 --> 00:21:31,420
[Prue] Some of them
are longer than the others.
465
00:21:33,060 --> 00:21:36,340
[Paul] You've got the Irish cream, coffee,
chocolate and hazelnut.
466
00:21:36,420 --> 00:21:38,540
-I think it's delicious.
-[Prue] And some booze.
467
00:21:38,620 --> 00:21:41,860
Yeah, I added an extra tablespoon.
Thought you might like that.
468
00:21:41,940 --> 00:21:45,020
You're right. You've got me in one.
Well done, Rochica.
469
00:21:50,300 --> 00:21:51,980
{\an8}-[Prue] Hello, George.
-Hello.
470
00:21:52,860 --> 00:21:56,020
Bit irregular in size. Every one of them.
471
00:21:59,620 --> 00:22:01,260
[crunching]
472
00:22:01,340 --> 00:22:02,300
Mmm.
473
00:22:03,260 --> 00:22:06,260
-That's mastika.
-[Paul] Orange blossom and mastika.
474
00:22:06,340 --> 00:22:08,580
The flavours together work very well.
475
00:22:08,660 --> 00:22:11,260
My issue is they just look a mess.
476
00:22:11,340 --> 00:22:14,020
I'm a perfectionist,
and I really dislike serving that up.
477
00:22:14,100 --> 00:22:15,140
-Wellâ¦
-Yeah.
478
00:22:15,660 --> 00:22:19,740
You should take comfort in the fact
that they are original and sensational.
479
00:22:19,820 --> 00:22:21,860
-[Paul] Thanks, George.
-Yeah, thank you.
480
00:22:21,940 --> 00:22:23,740
-Sensational. Oh, God.
-[Matt] Yeah.
481
00:22:23,820 --> 00:22:25,060
-There you go.
-I nearly fell over.
482
00:22:25,140 --> 00:22:26,460
-[Matt] Well done.
-Cheers.
483
00:22:30,780 --> 00:22:32,300
-[Prue] Hello, Crystelle.
-Hello.
484
00:22:32,380 --> 00:22:33,740
I saw you saying a little prayer then.
485
00:22:33,820 --> 00:22:36,740
Yeah, I was absolutely panicking. [laughs]
486
00:22:38,060 --> 00:22:40,620
-Lovely snap.
-The flavour combination's beautiful.
487
00:22:40,700 --> 00:22:43,100
That lovely crunch
from the crumble and the apples
488
00:22:43,180 --> 00:22:44,380
with that little hint of cinnamon.
489
00:22:44,460 --> 00:22:47,260
-You've done well with the flavours.
-[Prue] And the textures.
490
00:22:47,340 --> 00:22:48,780
Thank you so much. Thanks.
491
00:22:51,980 --> 00:22:53,060
{\an8}[Paul] What's that on the top?
492
00:22:53,140 --> 00:22:55,340
{\an8}That's the fast food
clagginess that you get.
493
00:22:55,420 --> 00:22:56,540
The congealed stuff.
494
00:22:56,620 --> 00:22:57,620
Oh, delicious.
495
00:22:57,700 --> 00:23:00,500
Well, I don't know
how to make it sound nice.
496
00:23:00,580 --> 00:23:03,660
-Well, don't say "congealed."
-They're the words that come to me head.
497
00:23:03,740 --> 00:23:06,220
-[Paul] There's very little lace in there.
-Yeah.
498
00:23:06,300 --> 00:23:09,660
But it is delicious. That does
taste of apple. It tastes of brandy.
499
00:23:09,740 --> 00:23:13,100
-[Paul] The crème diplomat's nice.
-Altogether it's a lovely mouthful.
500
00:23:13,180 --> 00:23:15,060
-[Paul] Thank you very much.
-Ta.
501
00:23:17,660 --> 00:23:19,060
{\an8}[Prue] That's really pretty.
502
00:23:19,620 --> 00:23:22,460
I think they look very elegant,
pretty uniform in colour,
503
00:23:22,540 --> 00:23:24,980
nice lace as well in the brandy snap.
504
00:23:25,060 --> 00:23:26,980
Let's see what it tastes like.
505
00:23:28,580 --> 00:23:31,180
The brandy snap is delicious,
crisp, nicely flavoured.
506
00:23:31,260 --> 00:23:33,380
[Paul] Chocolate doesn't
come through massively strong.
507
00:23:33,460 --> 00:23:35,700
So what's happened is
it's sort of lost its way.
508
00:23:35,780 --> 00:23:39,220
You do get this blast of hazelnut,
but otherwise, you've done very well.
509
00:23:39,860 --> 00:23:41,500
-Cheers, guys.
-[Prue] Well done.
510
00:23:48,980 --> 00:23:50,020
{\an8}[Prue] They're nice and lacy.
511
00:23:52,980 --> 00:23:55,820
[Paul] The chocolate comes through,
the brandy snap's got a lovely snap.
512
00:23:55,900 --> 00:23:57,620
Just the right amount of sweetness
in there as well.
513
00:23:57,700 --> 00:24:00,900
The cream's okay, but you've lost
a little bit of the coffee flavour.
514
00:24:00,980 --> 00:24:03,100
-It's just a little bit weak.
-Fair enough.
515
00:24:03,180 --> 00:24:04,980
-Very good.
-Thank you very much.
516
00:24:07,340 --> 00:24:08,700
{\an8}[Prue] They're very small
517
00:24:08,780 --> 00:24:11,260
{\an8}and they could have had
a more colour on them.
518
00:24:11,340 --> 00:24:12,460
I'm really quite disappointed.
519
00:24:12,540 --> 00:24:14,300
[Prue] Because you've done a traditionalâ¦
520
00:24:14,380 --> 00:24:15,860
-[Maggie] Yes.
-â¦filled brandy snap.
521
00:24:15,940 --> 00:24:19,060
-The cream has sogged up the brandy snap.
-Yes.
522
00:24:19,140 --> 00:24:22,540
Which weren't quite baked enough anyway
so they're really chewy.
523
00:24:22,620 --> 00:24:24,780
-Right.
-But they are delicious.
524
00:24:24,860 --> 00:24:27,060
[Paul] I love the tanginess
from the blackcurrant,
525
00:24:27,140 --> 00:24:31,100
but, um, the practicalities really
haven't worked out very well.
526
00:24:31,180 --> 00:24:32,980
No indeed,
and that's what's disappointing.
527
00:24:33,060 --> 00:24:34,700
-Onwards and upwards.
-[laughs]
528
00:24:34,780 --> 00:24:36,140
Thank you very much.
529
00:24:37,900 --> 00:24:39,820
{\an8}[Paul] Overall, they look pretty good.
530
00:24:39,900 --> 00:24:42,900
[Prue] Nice and even.
They are lovely and thin.
531
00:24:42,980 --> 00:24:44,380
-[crunches]
-[Matt] I hear a crunch.
532
00:24:44,460 --> 00:24:46,420
-[Prue] Mmm-hmm.
-I can.
533
00:24:46,500 --> 00:24:47,620
The blend of the spices,
534
00:24:47,700 --> 00:24:50,300
the cardamom and the cinnamon
work beautifully well.
535
00:24:50,380 --> 00:24:52,820
It's so easy to get it wrong
by putting too much in,
536
00:24:52,900 --> 00:24:55,620
it overwhelms either the brandy snap
or the cream.
537
00:24:55,700 --> 00:24:58,780
But it just doesn't. I think
texture-wise, you've done well as well.
538
00:24:58,860 --> 00:25:01,220
The crème pat's perfect.
It's not too stodgy.
539
00:25:01,300 --> 00:25:03,700
-I think you've done well on that. Yeah.
-[Prue] Mmm.
540
00:25:03,780 --> 00:25:04,780
[Paul] Thank you, Jürgen.
541
00:25:04,860 --> 00:25:07,380
-I'm just gonna try a bit myself.
-[Jürgen] Yes.
542
00:25:10,980 --> 00:25:14,460
-It means nothing from me.
-It means a lot for me.
543
00:25:14,540 --> 00:25:17,020
-Oh, you can come back. Thank you.
-Welcome.
544
00:25:18,580 --> 00:25:19,660
[Jürgen] Couldn't have gone better.
545
00:25:19,740 --> 00:25:23,100
It was definitely worth
developing the spice chai crème pat.
546
00:25:23,180 --> 00:25:26,580
Which took a lot of time, was amazing.
547
00:25:26,660 --> 00:25:30,700
Flavour's good. They liked the clagginess,
which is what I was after.
548
00:25:30,780 --> 00:25:33,340
Maybe I should⦠I need a vocabulary.
549
00:25:33,420 --> 00:25:35,860
So I can⦠Is it, not a vocabularâ¦
550
00:25:35,940 --> 00:25:39,500
What's a diction⦠Like the dictionâ¦
Thesaurus, I need a thesaurus.
551
00:25:39,580 --> 00:25:42,740
We won't just expand on baking,
we'll expand my mind.
552
00:25:42,820 --> 00:25:45,820
[Giuseppe] The comments were very positive
and, uh, very constructive.
553
00:25:45,900 --> 00:25:48,620
This is a good step
in the right direction.
554
00:25:48,700 --> 00:25:50,100
Prue used the word "sensational."
555
00:25:50,180 --> 00:25:53,060
In my head all I've got is,
uh, "they didn't look right."
556
00:25:53,140 --> 00:25:54,420
But she really liked it.
557
00:25:54,500 --> 00:25:57,580
[Jairzeno] The finish was rushed
because I was rushing at the end,
558
00:25:57,660 --> 00:26:01,220
so if I was judging, I would agree
with them about the messiness.
559
00:26:01,300 --> 00:26:03,900
Well, it was a bit of a disaster, really.
560
00:26:03,980 --> 00:26:05,620
In the technical this afternoon.
561
00:26:05,700 --> 00:26:09,300
I can only go up from here,
there is no going down.
562
00:26:14,180 --> 00:26:17,940
[Matt] Biscuit week isn't about to getany easier for our 11 bakers
563
00:26:18,020 --> 00:26:20,900
who now face a mysteryshrouded in gingham.
564
00:26:23,740 --> 00:26:26,820
Bakers, it's time
for your technical challenge
565
00:26:26,900 --> 00:26:29,500
which today has been set by Paul.
566
00:26:30,260 --> 00:26:32,700
-Paul, any words of advice?
-[all chuckle]
567
00:26:32,780 --> 00:26:36,100
This is pretty straightforward,
but read your recipe.
568
00:26:36,180 --> 00:26:37,620
We want perfection.
569
00:26:37,700 --> 00:26:40,020
[Matt] As ever, this task is judged blind,
570
00:26:40,100 --> 00:26:43,140
so we will ask Paul and Prue
to leave the tent.
571
00:26:43,700 --> 00:26:44,580
[Noel] Bye-bye.
572
00:26:45,180 --> 00:26:46,060
What I don't understand
573
00:26:46,140 --> 00:26:48,660
is Paul's standing there,
scowling at everyone.
574
00:26:48,740 --> 00:26:51,700
-Why doesn't he just tell 'em what to do?
-He's got a lot on his mind.
575
00:26:51,780 --> 00:26:52,700
Like what?
576
00:26:52,780 --> 00:26:56,500
He's deciding whether to watch
Fast & Furious 6 or The Expendables 3.
577
00:26:56,580 --> 00:26:57,580
[all laugh]
578
00:26:58,500 --> 00:27:00,740
Bakers, for your technical challenge,
579
00:27:00,820 --> 00:27:04,300
Paul would like you
to make that childhood favourite,
580
00:27:04,380 --> 00:27:06,900
the sandwiched jammy biscuit.
581
00:27:06,980 --> 00:27:11,260
Made up of two perfectly-baked
short and tender biscuits,
582
00:27:11,340 --> 00:27:14,900
perfectly set jam and smooth buttercream.
583
00:27:14,980 --> 00:27:17,180
We would like you to make 12 biscuits.
584
00:27:17,260 --> 00:27:20,460
You have one hour and 45 minutes.
585
00:27:20,540 --> 00:27:22,700
-[Noel] On your marksâ¦
-Get setâ¦
586
00:27:22,780 --> 00:27:24,020
[Noel] Bake.
587
00:27:25,580 --> 00:27:28,020
[Chigs] I've had jam biscuits,
the sandwich ones.
588
00:27:28,100 --> 00:27:31,500
I think I know what I'm doing.
Just need to make sure they're perfect.
589
00:27:31,620 --> 00:27:35,260
[Rochica] I've never made jammy biscuits,
but I have eaten them.
590
00:27:35,340 --> 00:27:37,580
I kind of know what I'm looking for.
591
00:27:38,300 --> 00:27:40,860
[Amanda] Who makes biscuits
you can buy in the shop?
592
00:27:40,940 --> 00:27:42,540
You can get a tub for 11p, can't you?
593
00:27:43,660 --> 00:27:45,820
Paul, jammy biscuits, why?
594
00:27:46,340 --> 00:27:49,380
I think jammy biscuits should
be a very familiar biscuit to the bakers
595
00:27:49,460 --> 00:27:50,580
and I thought it'd be a great challenge.
596
00:27:50,660 --> 00:27:52,340
The recipe is pretty straightforward,
597
00:27:52,420 --> 00:27:54,780
but you gotta get
all the elements spot-on.
598
00:27:54,860 --> 00:27:58,860
We've given the bakers stamps to get
that definition in those lines and swirls.
599
00:27:58,940 --> 00:28:01,980
And how you get the definition
is chilling the biscuit dough down.
600
00:28:02,060 --> 00:28:04,980
If it's soft when you press it,
you're going to lose that ridge.
601
00:28:05,060 --> 00:28:07,620
And obviously we're looking
for the same thickness.
602
00:28:07,700 --> 00:28:09,500
You don't want a thin top and a fat base.
603
00:28:09,580 --> 00:28:11,620
And what about texture?
Is it a shortbread?
604
00:28:11,700 --> 00:28:15,380
It is. When you bite in,
you have that gorgeous biscuit
605
00:28:15,460 --> 00:28:18,220
that snaps in the mouth
and that buttery flavour inside.
606
00:28:18,300 --> 00:28:20,420
See, the jam cuts the sweetness a bit.
607
00:28:20,500 --> 00:28:24,020
That's really lovely.
I thought this was a simple biscuit.
608
00:28:24,100 --> 00:28:27,020
It's deceptively difficult.
It's quite a warm day.
609
00:28:27,100 --> 00:28:29,180
It's all to do
with the temperature of the dough.
610
00:28:29,260 --> 00:28:31,140
-They've gotta use the fridge.
-It's not that hot.
611
00:28:31,220 --> 00:28:33,500
Well, for you. You're South African.
612
00:28:35,140 --> 00:28:37,540
Paul said,
"Read the recipe very carefully."
613
00:28:37,620 --> 00:28:40,060
So I'm trying to ponder
on every single word.
614
00:28:40,140 --> 00:28:44,460
I think he's taking the mickey when
he said read your instructions. That's it.
615
00:28:44,540 --> 00:28:47,540
They want you to be in the know-know,
but you don't know.
616
00:28:47,620 --> 00:28:51,500
The first thing to do is make
a smooth raspberry jam.
617
00:28:51,580 --> 00:28:54,300
Put the jam, sugar in there,
and all the raspberries.
618
00:28:54,380 --> 00:28:58,340
I'm not a jam maker. I'm a jam eater.
I don't even eat that much jam, either.
619
00:28:58,420 --> 00:29:01,780
I'll leave that to heat up
and get all mushy.
620
00:29:01,860 --> 00:29:05,220
So I'm now just on to me biscuits
while me jam heats up.
621
00:29:05,300 --> 00:29:07,500
Next thing says, "Make the biscuit dough."
622
00:29:09,020 --> 00:29:10,180
Easy peasy.
623
00:29:10,260 --> 00:29:13,700
Given the order
the ingredients are listed,
624
00:29:14,180 --> 00:29:16,780
I think the creaming method
will work best for this one.
625
00:29:16,860 --> 00:29:18,580
[Freya] Ooh, bit fast.
626
00:29:18,660 --> 00:29:21,260
And the creaming
of the butter incorporates air.
627
00:29:22,140 --> 00:29:26,300
Soon as that's light and fluffy
I'm gonna add the egg vanilla extract
628
00:29:26,380 --> 00:29:28,660
and then I'm gonna sift the cornflour
629
00:29:28,740 --> 00:29:31,420
and the flour together
and then I'll put that in last.
630
00:29:31,500 --> 00:29:34,420
What does a tender biscuit mean?
I've heard of a short biscuit.
631
00:29:34,500 --> 00:29:35,660
But a tender biscuit?
632
00:29:35,740 --> 00:29:37,620
Yeah, I don't know what he's on about.
633
00:29:37,700 --> 00:29:40,820
-Sensitive biscuit. Sensitive, tenderâ¦
-Yeah. Yeah.
634
00:29:40,900 --> 00:29:42,860
-Emotional.
-Bit like me.
635
00:29:44,140 --> 00:29:46,740
I'm just concerned.
This batter's literally wet.
636
00:29:46,820 --> 00:29:48,140
I want it to be a lot firmer.
637
00:29:48,220 --> 00:29:50,020
Because it's hot in here
the butter's really soft.
638
00:29:50,100 --> 00:29:51,220
I'm gonna chill it down for a bit.
639
00:29:51,300 --> 00:29:54,780
You've got to rest it for a while
before it gets workable
640
00:29:54,860 --> 00:29:57,100
to get the butter solid again.
641
00:29:57,740 --> 00:29:59,020
It's in there.
642
00:29:59,100 --> 00:30:02,220
Jam is almost at jam temperature.
I'm just gonna let that bubble.
643
00:30:02,300 --> 00:30:05,340
The setting point is about
105 degrees Celsius.
644
00:30:05,420 --> 00:30:07,700
So I reached that
and I did a setting test.
645
00:30:07,780 --> 00:30:11,500
If you put a drop of jam
onto the bowl, you nudge the drop,
646
00:30:11,580 --> 00:30:14,980
you get this kind of skin ripple,
that should be perfect.
647
00:30:15,700 --> 00:30:20,060
[Rochica] Oh, no. I just burnt it.
I wasn't paying attention.
648
00:30:20,140 --> 00:30:21,220
I can't use that.
649
00:30:21,820 --> 00:30:25,700
I'm just gonna start again.
And hopefully I won't burn this one.
650
00:30:25,780 --> 00:30:29,900
They want a smooth
raspberry jam, so no bits.
651
00:30:29,980 --> 00:30:31,940
[Jürgen] The jam should set,
fingers crossed.
652
00:30:32,020 --> 00:30:35,020
[Crystelle] That is the amount
of jam I have. What?
653
00:30:35,100 --> 00:30:39,220
I cooked it to the jam temperature.
I think. Not very much, is it?
654
00:30:41,620 --> 00:30:44,140
[Matt] Bakers, you are halfway through.
655
00:30:44,220 --> 00:30:47,460
[Freya] It says roll out the doughâ¦
[Lizzie] Using the "flutteredâ¦"
656
00:30:47,540 --> 00:30:48,860
I think that's how you pronounce it.
657
00:30:48,940 --> 00:30:53,420
"Use the fluted cutter
to create 24 rounds."
658
00:30:53,500 --> 00:30:56,220
Fluted. Oh, okay. Fluted cutter.
659
00:30:56,300 --> 00:30:57,340
[George] Is that fluted?
660
00:30:57,420 --> 00:30:59,580
That must be fluted,
'cause that's just round.
661
00:30:59,660 --> 00:31:01,060
[Lizzie] Learn a new word every day.
662
00:31:01,820 --> 00:31:06,100
I think I can just about
get 12 biscuits on one sheet.
663
00:31:06,180 --> 00:31:07,540
[Crystelle] It's such a soft dough.
664
00:31:07,620 --> 00:31:10,860
I have no idea
how I'm gonna cut out circles of this.
665
00:31:10,940 --> 00:31:14,860
[Freya] It's so hot in here.
The butter's just completely melting.
666
00:31:14,940 --> 00:31:17,900
I'm just gonna throw them
back in the freezer again.
667
00:31:18,620 --> 00:31:21,820
I'm chilling the dough
to get it stiff enough to work with.
668
00:31:21,900 --> 00:31:24,660
[Amanda] I'd like the dough to be harder.
It's still quite soft.
669
00:31:24,740 --> 00:31:28,380
Just need to keep an eye on that jam
because I don't want to burn it again.
670
00:31:28,460 --> 00:31:30,020
Gonna start rolling the dough out.
671
00:31:30,100 --> 00:31:34,380
Okay, "Make the buttercream."
Lots of detail, as always.
672
00:31:34,460 --> 00:31:39,060
He's emphasised in the recipe, "smooth."
He's in smooth mode.
673
00:31:39,140 --> 00:31:41,900
[Jürgen] The longer you beat it,
the smoother it will become.
674
00:31:41,980 --> 00:31:43,940
I'm gonna beat this
until the cows come home.
675
00:31:45,100 --> 00:31:47,540
[Rochica gasps] Fluted. Oh, no.
676
00:31:47,620 --> 00:31:49,700
I've cut them round and not fluted.
677
00:31:51,020 --> 00:31:53,660
-Bakers, you have--
-Whoa, what are you doing?
678
00:31:53,740 --> 00:31:55,340
I'm gonna tell 'em
how long they've got left.
679
00:31:55,420 --> 00:31:57,940
No, don't do that.
No spoilers, I'm watching the show.
680
00:31:58,020 --> 00:31:59,580
-[Noel] I've gotta tell--
-[Matt] No, don'tâ¦
681
00:31:59,660 --> 00:32:00,860
Okay, cover your ears.
682
00:32:01,620 --> 00:32:03,740
Bakers, you have half an hour left.
683
00:32:03,820 --> 00:32:05,420
Yeah. No spoilers, please.
684
00:32:06,060 --> 00:32:08,020
Okay. I've got to go back to the biscuits.
685
00:32:08,100 --> 00:32:09,900
-[Amanda] It's quite cold.
-[Giuseppe] Set enough.
686
00:32:09,980 --> 00:32:12,820
[Jürgen] "Using the biscuit stamp,
emboss the biscuits."
687
00:32:13,580 --> 00:32:15,820
-Ah, yes.
-[Lizzie] It is quite cool, isn't it?
688
00:32:15,900 --> 00:32:19,100
The biscuit dough was sticking
to the stamp, so I've floured it.
689
00:32:19,180 --> 00:32:20,020
Why?
690
00:32:20,100 --> 00:32:23,100
With a heart-shaped cutter,
stamp a single heart shape
691
00:32:23,180 --> 00:32:26,140
out of the centre
of 12 of your stamped rounds.
692
00:32:26,220 --> 00:32:28,980
They're so soft I can't get it out.
It's like mashed potato.
693
00:32:29,060 --> 00:32:32,420
[Noel] Turning out biscuits withperfectly-defined hearts and swirlsâ¦
694
00:32:32,500 --> 00:32:34,460
[George] What is this? What is this?
695
00:32:34,540 --> 00:32:35,900
...will be nigh on impossible.
696
00:32:35,980 --> 00:32:38,940
[Crystelle] It's very soft, but I should
get them in the oven.
697
00:32:39,020 --> 00:32:42,740
[Noel] Unless their dough is chilledto a firm texture before it's baked.
698
00:32:42,820 --> 00:32:44,060
[Giuseppe]
There is so much butter in there.
699
00:32:44,140 --> 00:32:46,500
If you put it straight in the oven
the whole dough will collapse.
700
00:32:46,580 --> 00:32:48,060
I'll stick these in the freezer.
701
00:32:48,140 --> 00:32:52,140
[Giuseppe] This is the trickiest part.
If I rush this, I will ruin it.
702
00:32:52,220 --> 00:32:53,420
Although if I look around the room
703
00:32:53,500 --> 00:32:55,620
I can see people
sticking stuff in the oven
704
00:32:55,700 --> 00:32:57,220
and that's getting me anxious.
705
00:32:57,300 --> 00:32:58,260
[George] I'm going in the oven.
706
00:32:58,340 --> 00:33:01,780
[Maggie] I would like to have them
in the freezer before I cook them.
707
00:33:01,860 --> 00:33:03,780
But I don't want to run out of time.
708
00:33:03,860 --> 00:33:07,340
And I'm going to bake them
for six minutes.
709
00:33:08,020 --> 00:33:10,660
I feel like these biscuits
can't catch any colour.
710
00:33:10,740 --> 00:33:13,180
They're very pale, aren't they?
Anaemic biscuits?
711
00:33:13,260 --> 00:33:15,580
I just have to wait. This is killing me.
712
00:33:15,660 --> 00:33:17,340
[Freya] I'm doing the same as you--
713
00:33:17,420 --> 00:33:20,460
Let's not open it,
let's wait for two minutes.
714
00:33:20,540 --> 00:33:23,140
{\an8}[Noel] You've written
your own notes on Paul's recipe?
715
00:33:23,220 --> 00:33:26,060
{\an8}-Are you just writing bottom?
-[Maggie] Went in at bottom at three.
716
00:33:26,140 --> 00:33:30,060
Paul Hollywood's bottom.
I've seen it. It's like two beige moons.
717
00:33:31,260 --> 00:33:32,660
Dancing in the sky.
718
00:33:34,900 --> 00:33:36,300
Take this man away.
719
00:33:38,740 --> 00:33:40,820
I'm far too old to cope with that.
720
00:33:41,780 --> 00:33:44,460
-Although the thought is rather nice.
-[both laughing]
721
00:33:45,140 --> 00:33:48,460
This biscuit dough is so soft. Oh, no.
722
00:33:48,540 --> 00:33:51,900
I might have to try stamping them
afterwards and see what happens.
723
00:33:51,980 --> 00:33:56,500
I need to cut a heart out.
This challenge is so deceitful.
724
00:33:57,900 --> 00:33:59,220
It's nice and cold in that freezer.
725
00:33:59,300 --> 00:34:02,460
[Jürgen] I'll put them in the oven.
It should keep definition.
726
00:34:02,540 --> 00:34:04,540
I'm gonna have a go.
727
00:34:04,620 --> 00:34:07,100
[Jürgen] It's 150 degrees
so it's not too hot.
728
00:34:07,180 --> 00:34:08,860
I'll check in five minutes.
729
00:34:08,940 --> 00:34:10,780
[timer beeping]
730
00:34:10,860 --> 00:34:13,540
-You having a daydream then?
-No, I'm just waiting for the biscuits.
731
00:34:13,620 --> 00:34:14,820
[Noel] I thought you were thinking,
732
00:34:14,900 --> 00:34:18,100
"if I pull this tent down
and push Giuseppe over,
733
00:34:18,180 --> 00:34:22,820
I'll go down in history
as the most disruptive baker."
734
00:34:25,660 --> 00:34:29,140
Bakers, you have 15 minutes left.
735
00:34:29,740 --> 00:34:30,620
[Lizzie] Oh, no.
736
00:34:31,300 --> 00:34:35,900
I'm going in for eight minutes.
And I've bumped it up to 160.
737
00:34:35,980 --> 00:34:37,980
Come on, come on, come on, come on.
738
00:34:39,059 --> 00:34:41,619
-[Lizzie] This is awful, George.
-It's a horrible challenge.
739
00:34:41,700 --> 00:34:43,420
-Matt, come here.
-[Matt] Yeah?
740
00:34:43,500 --> 00:34:45,579
-Look how tidy this is.
-[Matt] Wow.
741
00:34:45,660 --> 00:34:46,900
And look, shambles.
742
00:34:46,980 --> 00:34:48,539
-It's a mess.
-[Crystelle] What are you saying about me?
743
00:34:48,619 --> 00:34:51,380
That your whole work area
is an absolute shambles.
744
00:34:51,460 --> 00:34:55,019
-It's devastating. Look at this bench.
-She's not allowed to look.
745
00:34:55,099 --> 00:34:58,140
-Yeah, you're not allowed to look.
-[Jürgen] She's not allowed to look.
746
00:34:59,099 --> 00:35:01,740
[Lizzie] Coming out,
they haven't really got a swirl.
747
00:35:01,820 --> 00:35:04,500
They are coming out now
whether they like it or not.
748
00:35:04,579 --> 00:35:06,500
I think they're done. [exclaims]
749
00:35:07,099 --> 00:35:09,220
Oh, my God. What's wrong with you?
Don't panic.
750
00:35:09,300 --> 00:35:11,260
-[Crystelle] I'm not panicking.
-[Noel] You only lost one.
751
00:35:11,340 --> 00:35:12,700
[Crystelle] And I've got a few spares.
752
00:35:13,260 --> 00:35:15,500
Yeah. They look all right.
753
00:35:15,579 --> 00:35:18,099
They're a bit pale,
but if I wait any longer,
754
00:35:18,180 --> 00:35:19,940
I probably won't be able to finish them.
755
00:35:20,019 --> 00:35:21,860
[Chigs] I'm gonna have to
sacrifice the swirl.
756
00:35:21,940 --> 00:35:23,540
[Maggie] They've just got to be cold.
757
00:35:23,620 --> 00:35:26,340
If they're hot, the buttercream
is just gonna go bleurgh.
758
00:35:27,820 --> 00:35:29,780
[Rochica] They're not baking that well.
759
00:35:31,460 --> 00:35:33,260
-[Jürgen] Happy.
-[Giuseppe] That'll do.
760
00:35:34,780 --> 00:35:37,500
[Amanda] They won't take long to cool,
they're really thin.
761
00:35:39,220 --> 00:35:41,620
[Rochica] Hmm. Gonna cut it fine.
762
00:35:42,540 --> 00:35:44,060
How long have we got left?
763
00:35:44,140 --> 00:35:46,860
Bakers, you have five minutes left.
764
00:35:47,740 --> 00:35:51,140
Yeah, I'm gonna go back in.
I'd rather have a baked biscuit.
765
00:35:51,220 --> 00:35:52,180
"To serve, sandwich the biscuits
766
00:35:52,260 --> 00:35:54,220
with a layer of buttercream
and a layer of jam."
767
00:35:54,300 --> 00:35:56,900
Putting the buttercream on atom by atom.
768
00:35:56,980 --> 00:35:59,300
Look at the colour of this jam.
It's beautiful.
769
00:35:59,380 --> 00:36:01,700
[Crystelle] Man, I can't believe
this happened to my jam.
770
00:36:01,780 --> 00:36:04,740
I've never handled jam like this
in my life.
771
00:36:04,820 --> 00:36:07,100
Bakers, you have one minute left.
772
00:36:07,180 --> 00:36:10,460
Dust with icing sugar,
leaving the heart visible.
773
00:36:11,180 --> 00:36:13,740
-[Freya] I just need to dust.
-Come on, come on, come on.
774
00:36:14,500 --> 00:36:16,100
[Jürgen] Yeah, good, I think.
775
00:36:16,180 --> 00:36:19,780
These are so dodgy.
And I'm never, ever making these again.
776
00:36:19,860 --> 00:36:22,380
[Rochica] Ah! Terrible.
777
00:36:22,460 --> 00:36:24,780
Size is a bit different, but they're here.
778
00:36:26,420 --> 00:36:29,020
[Rochica] Yeah,
they're still a bit doughy.
779
00:36:29,100 --> 00:36:33,540
Bakers, your time is up.
780
00:36:35,460 --> 00:36:37,020
Step away from your bakes.
781
00:36:38,620 --> 00:36:40,300
-Cheers.
-[Crystelle] Cheers.
782
00:36:41,020 --> 00:36:42,500
Oh. Jürgen's tucking in.
783
00:36:42,580 --> 00:36:45,700
-[Noel] Good?
-They're awful, but they're done.
784
00:36:50,780 --> 00:36:55,260
Please bring your biscuits
down to the gingham table.
785
00:36:56,020 --> 00:36:59,660
-That be a lot of biscuits.
-[Noel] A lot of biscos.
786
00:37:00,460 --> 00:37:04,100
[Matt] Paul and Prue are expecting12 uniform short jammy biscuits
787
00:37:04,180 --> 00:37:06,300
with clearly-defined swirls and hearts,
788
00:37:06,380 --> 00:37:10,460
deliciously tart raspberry jamand ultra-smooth buttercream.
789
00:37:10,540 --> 00:37:13,580
And they have no idea whose is whose.
790
00:37:13,660 --> 00:37:16,500
Right, shall we start over here?
791
00:37:16,580 --> 00:37:20,180
-[Prue] They've lost a lot of definition.
-[Paul] And they're different sizes.
792
00:37:20,260 --> 00:37:24,980
The top ones aren't so well baked
which is why the bottom ones are smaller.
793
00:37:25,060 --> 00:37:26,900
The texture's there, it's crumbly.
794
00:37:26,980 --> 00:37:29,140
And you have the set jam and buttercream.
795
00:37:29,220 --> 00:37:31,020
It's just an issue with the look.
796
00:37:31,100 --> 00:37:34,260
Okay, moving on to number two,
it's lost some of its shape.
797
00:37:34,340 --> 00:37:37,460
Quite flat, aren't they? See the
difference with the top and the bottom?
798
00:37:37,540 --> 00:37:40,940
-[Prue] That's been rolled too thinly.
-[Paul] Mmm-hmm. It's about consistency.
799
00:37:42,220 --> 00:37:44,620
It's a little hard. It's not buttery.
800
00:37:44,700 --> 00:37:48,500
-[Paul] But when you look at theseâ¦
-[Prue] Colour and definition are good.
801
00:37:48,580 --> 00:37:51,580
[Paul] There's a couple where the top
is much smaller than the bottom.
802
00:37:53,180 --> 00:37:55,180
-It's nice and delicate, crumbly.
-[Prue] Mmm.
803
00:37:55,260 --> 00:37:57,980
-It's got a good flavour.
-It's a proper shortbread.
804
00:37:58,660 --> 00:38:02,740
[Paul] Moving on, you want the icing sugar
to highlight stuff, not hide stuff.
805
00:38:02,820 --> 00:38:03,940
We will find it.
806
00:38:04,020 --> 00:38:05,540
[all chuckling]
807
00:38:06,820 --> 00:38:10,100
-Thick at the bottom, thin at the top.
-They are slightly underbaked.
808
00:38:10,700 --> 00:38:11,940
[Paul] Okay, moving on.
809
00:38:12,020 --> 00:38:13,900
-[Prue] Very small.
-[Paul] Yeah, they are.
810
00:38:13,980 --> 00:38:16,220
But they're pretty consistent
all the way down, yeah.
811
00:38:16,300 --> 00:38:18,900
But there's no definition in there at all.
812
00:38:18,980 --> 00:38:20,380
-Or underneath.
-[Prue] No.
813
00:38:21,140 --> 00:38:22,060
Mmm.
814
00:38:22,820 --> 00:38:25,180
But the biscuit is lovely.
As it should be.
815
00:38:25,260 --> 00:38:27,140
[Paul] Yeah. Now these look good.
816
00:38:27,620 --> 00:38:29,140
The hearts are quite defined.
817
00:38:29,220 --> 00:38:31,660
There's a bit of definition
on there from the lines.
818
00:38:31,740 --> 00:38:32,580
[Prue] Yeah.
819
00:38:33,260 --> 00:38:34,260
Hmm.
820
00:38:34,340 --> 00:38:37,220
-[Paul] It's got a good consistency.
-[Prue] They're very nice.
821
00:38:37,300 --> 00:38:39,780
[Paul] There's a bit of definition
but there's inconsistencies.
822
00:38:39,860 --> 00:38:41,620
It's quite thick, that buttercream.
823
00:38:43,380 --> 00:38:46,100
I like the biscuit.
But it's a bit too much jam.
824
00:38:46,180 --> 00:38:47,220
[Paul] It's too sweet.
825
00:38:47,900 --> 00:38:50,060
Erm, moving on,
a lot of icing sugar again.
826
00:38:50,140 --> 00:38:51,420
[Prue] This is very dark jam.
827
00:38:51,500 --> 00:38:54,260
I reckon I could paste
a poster on the wall with that.
828
00:38:54,340 --> 00:38:55,540
It's been over-boiled.
829
00:38:55,620 --> 00:38:58,020
The jam ruins that
'cause it alters all the textures.
830
00:38:58,620 --> 00:39:00,580
This has lost a lot of its shape.
831
00:39:00,660 --> 00:39:02,060
[Prue] Those are very uneven.
832
00:39:02,140 --> 00:39:03,980
[Paul] You've got to
cut and chill the biscuit.
833
00:39:04,060 --> 00:39:07,340
That's how you get the definition
and stop it from shrinking in the oven.
834
00:39:07,420 --> 00:39:09,780
The jam looks great,
but that buttercream, it's justâ¦
835
00:39:09,860 --> 00:39:12,980
-[Prue] Hardly any.
-â¦a thin smear. Slightly underdone.
836
00:39:13,540 --> 00:39:14,860
Talking of underdone.
837
00:39:14,940 --> 00:39:17,340
[Prue] That's got
no stamp on it at all, has it?
838
00:39:17,420 --> 00:39:20,140
-This is raw actually.
-Probably hasn't even hit the fridge.
839
00:39:20,220 --> 00:39:22,900
Hasn't hit the oven either.
At least not for long enough.
840
00:39:22,980 --> 00:39:24,980
[Paul] There's a bit of definition here.
841
00:39:25,060 --> 00:39:27,660
-They're a bit thin.
-[Prue] I quite like them thin.
842
00:39:29,180 --> 00:39:30,580
Cream's good, shape's good.
843
00:39:30,660 --> 00:39:32,820
-I think the jam flavour is good.
-[Paul] Jam's good.
844
00:39:33,460 --> 00:39:37,220
[Matt] Paul and Prue will now rankthe jammy biscuits from worst to best.
845
00:39:37,300 --> 00:39:40,060
In 11th spot is this one.
846
00:39:40,140 --> 00:39:42,780
-Rochica, did it actually go in the oven?
-It did.
847
00:39:42,860 --> 00:39:44,700
It needed longer, there's no definition.
848
00:39:44,780 --> 00:39:48,620
In tenth place, we have this one.
Jam ruined it, I'm afraid.
849
00:39:48,700 --> 00:39:51,020
In ninth spot we have this one.
850
00:39:52,180 --> 00:39:54,780
Very little definition, very, very thin.
851
00:39:54,860 --> 00:39:59,780
[Matt] George is eighth, Chigs seventh,Lizzie sixth, Maggie fifth
852
00:39:59,860 --> 00:40:01,660
and Amanda is fourth.
853
00:40:01,740 --> 00:40:03,740
In third spot we have this one.
854
00:40:04,580 --> 00:40:05,660
-Whose is this?
-That's me.
855
00:40:05,740 --> 00:40:07,780
Freya, these weren't too bad.
You've lost a little bit of definition
856
00:40:07,860 --> 00:40:10,260
but you were nearly there.
Little bit longer in the oven.
857
00:40:10,340 --> 00:40:13,380
In second place, this one.
858
00:40:14,900 --> 00:40:17,300
Giuseppe, I thought
these were absolutely lovely.
859
00:40:17,380 --> 00:40:19,700
But you could've put
a bit more filling in them.
860
00:40:20,460 --> 00:40:22,260
So in first spot we have this one.
861
00:40:23,180 --> 00:40:24,700
-[cheering]
-Crazy.
862
00:40:27,220 --> 00:40:29,980
You did have the definition
and the biscuit tasted lovely.
863
00:40:30,060 --> 00:40:30,980
Thank you.
864
00:40:31,060 --> 00:40:32,300
[Jürgen] It's almost unreal.
865
00:40:32,380 --> 00:40:35,700
It's an unbelievable day
and I'm truly exhausted now.
866
00:40:35,780 --> 00:40:38,060
Jürgen has been renamed
"The Baking Terminator."
867
00:40:38,140 --> 00:40:39,380
Nothing stops him.
868
00:40:39,460 --> 00:40:41,180
He doesn't have the Austrian accent,
869
00:40:41,260 --> 00:40:43,340
but he's German,
so it's close enough. [laughs]
870
00:40:43,420 --> 00:40:46,740
[Rochica] Definitely the hardest moment
in the tent for me. I'm still optimistic.
871
00:40:46,820 --> 00:40:48,660
It all rests on tomorrow.
872
00:40:48,740 --> 00:40:50,060
[Jairzeno] It could've gone better today.
873
00:40:50,140 --> 00:40:54,220
Even though you plan so much,
the time just seems to⦠yeah.
874
00:40:54,300 --> 00:40:59,860
A bad morning and I needed a little higher
to bring me out of the depths.
875
00:40:59,940 --> 00:41:02,220
I feel I'm under
a lot of pressure tomorrow.
876
00:41:07,560 --> 00:41:11,440
[Noel] There's just the Showstopperchallenge left before Prue and Paul decide
877
00:41:11,520 --> 00:41:15,040
who'll be leaving the tentand who's destined for Star Baker.
878
00:41:15,760 --> 00:41:18,360
Hello and welcome to the Matt Lucas Show
879
00:41:18,440 --> 00:41:20,960
with my special guests,
the Beverley Sisters.
880
00:41:21,040 --> 00:41:21,880
[Noel chuckles]
881
00:41:21,960 --> 00:41:24,520
[Matt] For your Showstopper challenge,
882
00:41:24,600 --> 00:41:26,360
Prue and Paul want you to make
883
00:41:26,440 --> 00:41:30,840
a 3D biscuit replica
of your favourite childhood toy.
884
00:41:30,920 --> 00:41:33,280
[Noel] Your biscuit toy
needs to be delicious,
885
00:41:33,360 --> 00:41:36,680
but also there needs
to be an interactive element.
886
00:41:36,760 --> 00:41:39,440
[Matt] It could be wheels
that turn on a car,
887
00:41:39,520 --> 00:41:41,040
or lighting in a doll's house
888
00:41:41,120 --> 00:41:44,440
or Internet in case they wanna get
some work emails out of the way
889
00:41:44,520 --> 00:41:46,800
before the weekend or hop on a Zoom.
890
00:41:46,880 --> 00:41:48,680
[Noel] I had a Zoom
with a doll the other week.
891
00:41:48,760 --> 00:41:50,040
It was Chucky the killer doll.
892
00:41:51,400 --> 00:41:52,640
Nice guy, actually, off camera.
893
00:41:52,720 --> 00:41:55,000
[Matt] I actually facetimed Action Man
the other day.
894
00:41:55,080 --> 00:41:58,840
Great body but, uh, took his trousers offâ¦
[whispering] nothing there.
895
00:41:59,360 --> 00:42:02,640
-[Noel] You have four hours.
-[normally] On your marks.
896
00:42:02,720 --> 00:42:04,600
-Get set.
-Bake.
897
00:42:08,040 --> 00:42:10,400
[Rochica] I really need to do well today.
898
00:42:11,240 --> 00:42:12,720
Just wanna keep a cool head.
899
00:42:12,800 --> 00:42:14,600
[Maggie] I'm feeling
absolutely fine this morning.
900
00:42:14,680 --> 00:42:17,120
There's only one place to go
today and that's up.
901
00:42:17,200 --> 00:42:20,200
[Lizzie] This bake brings back
loads of kid memories.
902
00:42:20,280 --> 00:42:22,640
Yeah, just fills me with joy
just looking at it.
903
00:42:22,720 --> 00:42:25,840
[Prue] This week's Showstopper
is a childhood toy
904
00:42:25,920 --> 00:42:27,760
and we want them to be interactive.
905
00:42:27,840 --> 00:42:30,600
Children's toys are not much fun
if they don't do something,
906
00:42:30,680 --> 00:42:33,880
but it's quite difficult
to do out of biscuit.
907
00:42:33,960 --> 00:42:36,800
The bakers have to be
engineers as well as bakers,
908
00:42:36,880 --> 00:42:39,680
because they need to think
about how they're gonna bring
909
00:42:39,760 --> 00:42:42,640
this three-dimensional
biscuit scene together.
910
00:42:42,720 --> 00:42:45,560
I think they're gonna use
something like a gingerbread,
911
00:42:45,640 --> 00:42:47,520
because it's robust, it's strong.
912
00:42:47,600 --> 00:42:49,840
If it's too soft it could just collapse.
913
00:42:50,880 --> 00:42:51,880
-[Paul] Hi, George.
-Hi.
914
00:42:51,960 --> 00:42:54,320
Tell us all about your toy biscuit design.
915
00:42:54,400 --> 00:42:55,880
So I'm doing an aeroplane.
916
00:42:55,960 --> 00:42:59,240
My aeroplane used to stick on my ceiling
917
00:42:59,320 --> 00:43:01,560
and it had a propeller that turned.
918
00:43:01,640 --> 00:43:04,960
You'd throw it and it'd go round the room.
I was fascinated by it.
919
00:43:05,320 --> 00:43:07,800
[Matt] Whizzing highabove Greek biscuit clouds,
920
00:43:07,880 --> 00:43:11,400
George's gingerbread aeroplanewill be crafted from ten separate pieces
921
00:43:11,480 --> 00:43:13,040
and has a special feature.
922
00:43:13,120 --> 00:43:15,360
It's got a motor
that takes the plane round.
923
00:43:15,840 --> 00:43:17,640
-You've got a motor?
-Yes.
924
00:43:17,720 --> 00:43:18,560
Wow.
925
00:43:18,640 --> 00:43:19,520
Have you got enough time?
926
00:43:19,600 --> 00:43:22,040
'Cause it sounds
like you'd need about two years.
927
00:43:22,120 --> 00:43:24,120
I know. I've got an awful lot to do.
928
00:43:24,200 --> 00:43:25,480
-Keep working.
-I will.
929
00:43:25,560 --> 00:43:27,280
-Good luck, mate.
-Yeah. Thanks.
930
00:43:29,080 --> 00:43:32,240
[Noel] While George plays planes,Lizzie's off on the road.
931
00:43:32,320 --> 00:43:35,760
[Lizzie] I am making a chocolate
and ginger toy truck.
932
00:43:35,840 --> 00:43:39,880
I should know how to build cars.
I do work in a car factory.
933
00:43:39,960 --> 00:43:42,880
[Noel] Her chocolate gingerbread truckwill feature moving wheels
934
00:43:42,960 --> 00:43:47,240
{\an8}and for extra interactive fun, she'll adda paint palette so it can be coloured in.
935
00:43:47,320 --> 00:43:49,880
[Noel] Making a little Brum-Brum car.
Paul's favourite.
936
00:43:49,960 --> 00:43:52,040
Your favourite, too.
There's an art palette.
937
00:43:52,880 --> 00:43:55,840
I don't have anything to do
with the judging, you know that, right?
938
00:43:55,920 --> 00:43:58,920
-You're bribing the wrong cat.
-That's fine. [laughs]
939
00:43:59,000 --> 00:44:02,560
[Matt] Jairzeno's hoping to bribethe judges with a toy vehicle of his own.
940
00:44:02,640 --> 00:44:04,400
[Jairzeno] I'm making a sailing ship,
941
00:44:04,480 --> 00:44:07,840
I've always been interested
in all those ships and all those sails.
942
00:44:08,200 --> 00:44:12,720
{\an8}[Matt] After capsizing in his signature,today he needs to stay afloat.
943
00:44:12,800 --> 00:44:16,600
{\an8}But the ship has a heavy load,biscuit treasure, battery-powered lights,
944
00:44:16,680 --> 00:44:18,960
{\an8}two masts and colossal rice paper sails.
945
00:44:19,320 --> 00:44:20,880
[Jairzeno] The sails are kind of big
946
00:44:20,960 --> 00:44:26,120
so if my sailing ship could just stand up,
you know, I'll be happy.
947
00:44:27,000 --> 00:44:29,000
[Noel] Maggie's also off to sea.
948
00:44:29,080 --> 00:44:32,360
[Maggie] As a post-war child,
there weren't many toys around.
949
00:44:32,440 --> 00:44:35,320
But we always went to the beach,
'cause it was a cheap day out.
950
00:44:35,400 --> 00:44:37,440
We had access to people with beach huts.
951
00:44:37,520 --> 00:44:41,440
So skim boards, bodyboards,
that kind of thing were part of our life.
952
00:44:41,800 --> 00:44:44,080
[Noel] With childhood toysin short supply,
953
00:44:44,160 --> 00:44:45,840
{\an8}she's making the beach her toy,
954
00:44:45,920 --> 00:44:48,840
{\an8}featuring a gingerbread surferwho can be pulled through the waves.
955
00:44:48,920 --> 00:44:52,040
I mean my first thought
was this is not a toy.
956
00:44:52,120 --> 00:44:54,680
-[Maggie] No.
-[Prue] But you can play with models.
957
00:44:54,760 --> 00:44:57,320
[Maggie] With all honesty,
I can't remember a favourite toy.
958
00:44:57,400 --> 00:45:00,080
-Bucket and spade, that was a toy.
-Bucket and spade.
959
00:45:01,680 --> 00:45:04,760
[Matt] Toys were also a luxuryin Jürgen's childhood days.
960
00:45:04,840 --> 00:45:07,440
[Jürgen] My brother and myself
didn't have many toys
961
00:45:07,520 --> 00:45:09,640
because we grew up very poor.
962
00:45:10,320 --> 00:45:12,760
And so my grandpa made some windmills.
963
00:45:12,840 --> 00:45:16,720
So we had a mini Dutch windmill
on a pole in the garden.
964
00:45:17,080 --> 00:45:20,600
[Matt] Jürgen's gingerbread windmillis the tallest toy in the tent.
965
00:45:20,680 --> 00:45:22,680
Engineered with a hidden wooden axle,
966
00:45:22,760 --> 00:45:25,360
the top turnsand tuile biscuit sails spin.
967
00:45:25,440 --> 00:45:26,760
So that's the interactive bit.
968
00:45:26,840 --> 00:45:28,800
-It actually moves.
-Clever.
969
00:45:28,880 --> 00:45:31,920
-[Jürgen] I hope to have no breakages.
-[Paul] Good luck, Jürgen.
970
00:45:32,000 --> 00:45:34,000
-Thank you very much.
-You don't need luck.
971
00:45:35,360 --> 00:45:37,320
[Noel] To help keep lady luck on side,
972
00:45:37,400 --> 00:45:40,280
most of the bakers are workingwith sturdy gingerbread.
973
00:45:40,360 --> 00:45:44,560
Very few biscuits are strong enough
to support a 3D structure,
974
00:45:44,640 --> 00:45:47,000
other than ginger biscuits or gingerbread.
975
00:45:47,080 --> 00:45:49,640
[Noel] But just how stabletheir 3D toys are
976
00:45:49,720 --> 00:45:51,240
depends on how thin they roll.
977
00:45:51,320 --> 00:45:53,080
[Rochica] I've done it as thin as I could.
978
00:45:53,160 --> 00:45:56,600
I don't want the biscuits to be too thin,
'cause then they won't hold up.
979
00:45:56,680 --> 00:45:59,320
-[Noel] And the bake.
-Good luck, my little pretties.
980
00:45:59,400 --> 00:46:02,080
Toy truck. Fifteen minutes.
981
00:46:02,160 --> 00:46:05,320
[Noel] Perfectly baked gingerbreadshould be crisp on the outside
982
00:46:05,400 --> 00:46:07,000
with a tender centre.
983
00:46:07,600 --> 00:46:11,000
And while delicious to eat,could be too weak to build with.
984
00:46:11,080 --> 00:46:14,600
It's all a balancing act,
because if you bake them nice and soft
985
00:46:14,680 --> 00:46:16,440
it might fall under its own weight.
986
00:46:17,200 --> 00:46:19,720
[Noel] A risk Freya isn't willing to take.
987
00:46:19,800 --> 00:46:23,640
I want them like quite dark.
Overly done, you know?
988
00:46:24,480 --> 00:46:26,560
[Noel] Named afterher beloved horse Winnie,
989
00:46:26,640 --> 00:46:29,600
{\an8}she aims to stay in the saddlewith a vegan rocking horse
990
00:46:29,680 --> 00:46:31,760
{\an8}and Freya's hopingher well-baked gingerbread
991
00:46:31,840 --> 00:46:33,600
{\an8}will give her the edgeduring construction.
992
00:46:33,680 --> 00:46:36,120
I think it is quite a test
of people's ability
993
00:46:36,200 --> 00:46:38,320
to structurally build things.
994
00:46:38,400 --> 00:46:41,160
We are hoping for the best with Winnie.
995
00:46:42,000 --> 00:46:45,240
[Matt] But Winnie isn't the only horsePrue and Paul will get to play with.
996
00:46:45,320 --> 00:46:48,000
[Amanda] I am doing a rocking horse.
997
00:46:48,080 --> 00:46:49,720
I'm not the only one doing
a rocking horse, no.
998
00:46:49,800 --> 00:46:50,640
[giggles]
999
00:46:50,720 --> 00:46:52,680
The lovely Freya's doing
a rocking horse as well.
1000
00:46:53,400 --> 00:46:55,520
They're different.
Mine's American sugar cookie.
1001
00:46:55,880 --> 00:46:59,280
{\an8}[Matt] Amanda's the only bakerto reject sturdy gingerbread,
1002
00:46:59,360 --> 00:47:01,920
{\an8}risking a soft-baked sugar cookie instead.
1003
00:47:02,400 --> 00:47:03,960
{\an8}Flavoured with lemon and cardamom,
1004
00:47:04,040 --> 00:47:06,360
{\an8}she'll assemble piecesof her delicate biscuit
1005
00:47:06,440 --> 00:47:08,200
{\an8}to create a working rocking horse.
1006
00:47:08,560 --> 00:47:10,240
I think it's very ambitious.
1007
00:47:10,320 --> 00:47:12,680
I was gonna go for
the gingerbread as an easier option,
1008
00:47:12,760 --> 00:47:17,400
but I can't stand a hard biscuit.
I like the bite in it a bit more buttery.
1009
00:47:17,480 --> 00:47:19,960
-Have you practised this?
-I have, yeah.
1010
00:47:20,040 --> 00:47:21,640
Okay. Well, good luck.
1011
00:47:22,800 --> 00:47:23,840
I'm coming out.
1012
00:47:23,920 --> 00:47:26,160
I'm starting to think
that I've over-baked it.
1013
00:47:26,240 --> 00:47:30,480
But it's better very hard.
At least it's not gonna fall down.
1014
00:47:30,560 --> 00:47:31,960
[Matt] While the gingerbread bakers
1015
00:47:32,040 --> 00:47:34,120
have made their biscuitsas hard as they dareâ¦
1016
00:47:34,200 --> 00:47:36,520
Are these supposed to be
quite as brown as they are?
1017
00:47:36,600 --> 00:47:39,600
-Yes. They have a suntan.
-Ah, they do.
1018
00:47:40,160 --> 00:47:43,800
â¦Amanda's soft-bakedsugar cookie rocker has already cooled.
1019
00:47:44,480 --> 00:47:46,040
[Amanda] Just gonna go for it.
1020
00:47:46,120 --> 00:47:48,440
[Matt] And she's readyto start constructing.
1021
00:47:49,800 --> 00:47:52,920
[Amanda] I've got horrible visions
of this thing just cracking open.
1022
00:47:53,960 --> 00:47:58,840
I just can't risk the biscuit breaking,
'cause it's holding the whole body up.
1023
00:48:00,080 --> 00:48:01,200
[yelling]
1024
00:48:02,840 --> 00:48:04,080
Oh, it collapsed.
1025
00:48:06,400 --> 00:48:09,280
Quick. Repair, repair, repair.
1026
00:48:18,320 --> 00:48:19,520
God.
1027
00:48:20,200 --> 00:48:21,080
It's not good.
1028
00:48:24,000 --> 00:48:27,240
Bakers, you are halfway "througe".
1029
00:48:27,320 --> 00:48:30,440
-It's pronounced "through."
-Is it?
1030
00:48:30,520 --> 00:48:34,400
Also you've been saying
her name wrong. It's Pruge, not Prue.
1031
00:48:34,480 --> 00:48:36,440
-Oh.
-[Amanda] God.
1032
00:48:36,520 --> 00:48:40,640
I've just glued it back together again
with some sugar. I'm panicking.
1033
00:48:41,120 --> 00:48:42,360
[Noel] How are you?
1034
00:48:42,440 --> 00:48:44,680
-I'm okay, thank you.
-Yeah?
1035
00:48:44,760 --> 00:48:45,880
-Yeah.
-Really?
1036
00:48:45,960 --> 00:48:47,480
You've done something wrong, haven't you?
1037
00:48:47,560 --> 00:48:51,880
There was a tiny little breakage.
My horse is not rocking.
1038
00:48:51,960 --> 00:48:53,440
[Noel] Bet you were naughty at school.
1039
00:48:53,520 --> 00:48:56,000
-I was a bit naughty at school, yeah.
-How can I tell?
1040
00:48:56,080 --> 00:48:58,440
-[Amanda] But I didn't smash stuff.
-[Noel] No.
1041
00:48:58,520 --> 00:49:00,360
[Amanda] Oh, I did break a window.
1042
00:49:00,440 --> 00:49:03,880
Well, look, don't break any windows,
tear any flaps.
1043
00:49:04,680 --> 00:49:07,880
-[chuckles] Okay. I know what you mean.
-Tent. You know.
1044
00:49:07,960 --> 00:49:09,320
Tent flaps. I got it, it's fine.
1045
00:49:09,400 --> 00:49:12,800
This has gone somewhere.
I can't even pull this out of the gutter.
1046
00:49:12,880 --> 00:49:13,720
[chuckling]
1047
00:49:13,800 --> 00:49:16,480
[Noel] While Amanda worriesabout her rocking horseâ¦
1048
00:49:16,560 --> 00:49:18,440
[Amanda] If I move it,
it'll probably break,
1049
00:49:18,520 --> 00:49:21,440
but don't forget,
this rocking horse is really old.
1050
00:49:21,520 --> 00:49:24,240
â¦the rest of the bakerspress on with decoration.
1051
00:49:24,320 --> 00:49:26,960
That bikini looks like
Elton John's glasses.
1052
00:49:27,040 --> 00:49:28,760
[Maggie laughs]
1053
00:49:28,840 --> 00:49:30,200
I don't want them to say, "That's a mess."
1054
00:49:30,280 --> 00:49:31,960
It's Paul and Prue airlines, man.
1055
00:49:32,040 --> 00:49:35,280
[Chigs] I'm just trying to get my balls
prepped now, ready to go.
1056
00:49:35,360 --> 00:49:37,160
Mine is gonna be a snooker table.
1057
00:49:37,240 --> 00:49:39,400
Playing snooker
was a big part of my childhood.
1058
00:49:39,480 --> 00:49:40,880
Brings back fond memories.
1059
00:49:41,240 --> 00:49:44,840
{\an8}[Matt] Chigs' spiced gingerbreadsnooker table will be fully functional
1060
00:49:44,920 --> 00:49:47,800
{\an8}with balls made from fondant icingand biscuit cues.
1061
00:49:48,160 --> 00:49:50,480
-[Matt] Are you a good snooker player?
-I used to be okay.
1062
00:49:50,560 --> 00:49:51,560
-[Matt] Really?
-Yes.
1063
00:49:51,640 --> 00:49:56,000
⪠Snooker loopy nuts are weMe and him and them and me âª
1064
00:49:56,080 --> 00:50:00,400
⪠We'll show you what you can doWith a load of balls and a snooker cue âª
1065
00:50:00,480 --> 00:50:02,280
Yay, get in there.
1066
00:50:03,040 --> 00:50:05,840
[Noel] Games are provinga popular toy in the tent.
1067
00:50:05,920 --> 00:50:08,920
So I'm making a game called reversi.
1068
00:50:09,000 --> 00:50:12,480
I found out recently
that it's actually a very old game.
1069
00:50:12,560 --> 00:50:14,240
It dates back from the 19th century.
1070
00:50:14,600 --> 00:50:17,600
{\an8}[Noel] Giuseppe will harnesshis skills as an aircraft engineer
1071
00:50:17,680 --> 00:50:20,640
{\an8}to build his ancient game completewith curved counter grooves
1072
00:50:20,720 --> 00:50:23,320
{\an8}and 30 chocolate orange sable counters.
1073
00:50:23,680 --> 00:50:26,680
There are some engineering aspects
into doing this,
1074
00:50:26,760 --> 00:50:28,160
especially for the assembly.
1075
00:50:28,840 --> 00:50:30,640
[Matt] Rochica also fancies a game.
1076
00:50:30,720 --> 00:50:32,680
[Rochica] I'm making
a pinball Showstopper.
1077
00:50:32,760 --> 00:50:35,560
[Matt] And hers has even more complexparts to engineer.
1078
00:50:35,640 --> 00:50:38,640
You'll be able to use the flickers
as well, to flick the ball.
1079
00:50:38,720 --> 00:50:41,160
The ball rolls down the ramp, so yeah.
1080
00:50:42,000 --> 00:50:43,840
[Matt] Having come lastin the technical challenge,
1081
00:50:43,920 --> 00:50:46,520
{\an8}she hopes her dynamicpinball game will be a winner.
1082
00:50:46,600 --> 00:50:50,760
{\an8}It features a lemon shortbread ramp,multiple wheels and marshmallow balls.
1083
00:50:51,120 --> 00:50:53,920
[Rochica] So this will be
the marshmallow pinball.
1084
00:50:54,000 --> 00:50:57,160
Oh, my gosh, what a mess. I'm stressed.
1085
00:50:57,240 --> 00:51:00,680
Oh. [chuckling] Stuck myself together.
1086
00:51:01,880 --> 00:51:05,280
[Noel] Crystelle also needs to betterher poor technical performance
1087
00:51:05,360 --> 00:51:07,360
and she's going all outwith her toy today.
1088
00:51:07,440 --> 00:51:09,720
[Crystelle] This is a little vanity unit.
1089
00:51:09,800 --> 00:51:13,040
So I am making
poppy seed biscuit lipsticks,
1090
00:51:13,120 --> 00:51:16,280
my makeup brushes and a sugar mirror.
1091
00:51:16,360 --> 00:51:21,360
I'm quite tight on time today. Come on.
Right, I'm moving⦠[gasps]
1092
00:51:21,440 --> 00:51:23,400
My mum⦠Right, we're fine.
1093
00:51:23,760 --> 00:51:27,280
{\an8}[Noel] Made from over 50 parts,her vanity playset features
1094
00:51:27,360 --> 00:51:31,520
{\an8}lemon and poppyseed lipsticks and agingerbread drawer with jewellery inside.
1095
00:51:31,600 --> 00:51:32,920
{\an8}Sweet lights surround the mirror.
1096
00:51:33,280 --> 00:51:35,440
-[Noel] I fell through a mirror once.
-[Crystelle] Through it?
1097
00:51:35,520 --> 00:51:38,800
And ended up in this tent and I haven't
managed to get out since I've been here.
1098
00:51:38,880 --> 00:51:40,400
-Oh.
-And later on--
1099
00:51:40,480 --> 00:51:42,680
-You're gonna jump in there.
-I'm gonna jump through that.
1100
00:51:42,760 --> 00:51:45,400
-God, it sounds like a film.
-It does sound like a film.
1101
00:51:45,480 --> 00:51:47,640
-Or an A-ha video.
-[Crystelle laughs]
1102
00:51:48,880 --> 00:51:52,000
Bakers, you have one hour left.
1103
00:51:52,080 --> 00:51:54,200
You know it's pronounced "our," right?
1104
00:51:54,280 --> 00:51:57,480
-What school did you go to?
-I didn't go to school. I'm a feral child.
1105
00:51:58,000 --> 00:51:59,520
I was raised by pangolins.
1106
00:52:00,240 --> 00:52:02,520
[Amanda] Okay, I wanna
get the body on the slats.
1107
00:52:02,600 --> 00:52:05,000
[exhales] I need to build myself up to it.
1108
00:52:06,920 --> 00:52:12,320
Construction, that's the hardest bit,
fitting pieces of gingerbread together.
1109
00:52:15,400 --> 00:52:17,520
[Rochica] I'm using isomalt,
which is sugar,
1110
00:52:17,600 --> 00:52:19,520
to keep everything in place.
1111
00:52:19,600 --> 00:52:23,360
I need to make sure I'm careful,
and I've got on my gloves as well.
1112
00:52:26,040 --> 00:52:28,480
Hopefully, the whole thing
doesn't collapse under its weight.
1113
00:52:28,560 --> 00:52:31,520
-I can't even breathe now.
-Please don't let this fall.
1114
00:52:32,280 --> 00:52:33,120
[whimpers]
1115
00:52:33,200 --> 00:52:35,720
If that could just stay up.
Yeah, I'm rolling.
1116
00:52:35,800 --> 00:52:39,760
If you finish today, Paul's gonna do
a small dance in your honour.
1117
00:52:41,280 --> 00:52:42,800
In a skimpy dress.
1118
00:52:42,880 --> 00:52:44,720
[George] No pressure. Come on.
1119
00:52:45,880 --> 00:52:46,960
How long have we got?
1120
00:52:47,040 --> 00:52:50,680
[Matt] Bakers, you have half an hour left.
1121
00:52:51,720 --> 00:52:53,160
Guys, I'm freaking out.
1122
00:52:53,880 --> 00:52:56,080
[Freya] So stressful doing this in a rush.
1123
00:52:56,160 --> 00:52:59,240
[Lizzie] I'm assembling a car
with great difficulty.
1124
00:52:59,320 --> 00:53:02,640
I hope the windmill spins.
They're quite important.
1125
00:53:02,720 --> 00:53:04,280
[Amanda] Okay, I have to do it.
1126
00:53:06,120 --> 00:53:07,720
Oh, God, it's gonna fall.
1127
00:53:07,800 --> 00:53:10,080
This is the bit where
it all goes wrong, isn't it?
1128
00:53:10,160 --> 00:53:13,760
The snooker table. It's behaving
at the moment. [laughs nervously]
1129
00:53:13,840 --> 00:53:15,960
There's several in it, so that's good.
1130
00:53:17,040 --> 00:53:17,920
[Crystelle] Come on.
1131
00:53:18,000 --> 00:53:20,280
Hold the top, just don't let them
slip out your hands, please.
1132
00:53:20,360 --> 00:53:21,200
Okay.
1133
00:53:21,280 --> 00:53:24,520
Just wanna keep a cool head, keep going.
1134
00:53:25,440 --> 00:53:28,040
-[Giuseppe] It's very tense, definitely.
-[George] Come on, man.
1135
00:53:28,120 --> 00:53:29,400
Please don't fall.
1136
00:53:29,480 --> 00:53:31,960
Oh, my God, what did you just do?
1137
00:53:32,040 --> 00:53:34,560
Bakers, you have 15 minutes left.
1138
00:53:36,160 --> 00:53:37,080
It's gonna go.
1139
00:53:39,680 --> 00:53:41,120
Something's going.
1140
00:53:41,200 --> 00:53:42,040
[yelling]
1141
00:53:43,320 --> 00:53:44,320
Breakage.
1142
00:53:45,280 --> 00:53:46,520
Don't know what I'm doing.
1143
00:53:46,600 --> 00:53:48,480
Quick, repair.
1144
00:53:48,560 --> 00:53:49,560
[George] Shall we see if it goes 'round?
1145
00:53:52,720 --> 00:53:53,560
Oh, dear.
1146
00:53:54,720 --> 00:53:57,640
Yeah, I mean,
there's an element of movement.
1147
00:53:57,720 --> 00:53:59,960
No, it should be moving.
1148
00:54:00,040 --> 00:54:02,760
If it collapses it collapses. [sighs]
1149
00:54:04,000 --> 00:54:05,680
[Amanda] Mine's proper broken already.
1150
00:54:07,320 --> 00:54:08,600
Ooh.
1151
00:54:08,680 --> 00:54:12,760
The beach huts are a little bit messy.
But I've got the shakes.
1152
00:54:12,840 --> 00:54:13,680
[George] Motor broke.
1153
00:54:14,400 --> 00:54:16,440
Oh, for God's sake.
1154
00:54:16,520 --> 00:54:18,000
Can't work out what's wrong.
1155
00:54:18,080 --> 00:54:19,880
You know what's wrong? British technology.
1156
00:54:23,400 --> 00:54:24,720
[laughs]
1157
00:54:27,280 --> 00:54:28,200
Typical.
1158
00:54:29,240 --> 00:54:30,080
It broke.
1159
00:54:30,160 --> 00:54:33,000
[Amanda] Oh, no, my legs are falling off.
1160
00:54:33,080 --> 00:54:33,960
Can I help?
1161
00:54:34,440 --> 00:54:36,120
[Amanda] I might try
and stick some more glue on it.
1162
00:54:36,200 --> 00:54:38,720
-[Freya] Right, well, I've got it.
-Thank you, darling.
1163
00:54:39,440 --> 00:54:41,520
What do they do with horses
that have broken legs?
1164
00:54:41,600 --> 00:54:42,720
-Shoot 'em.
-[chuckling] I know.
1165
00:54:44,480 --> 00:54:46,120
[Crystelle] Hearts.
1166
00:54:47,800 --> 00:54:48,960
[Chigs] Snooker balls.
1167
00:54:50,480 --> 00:54:53,040
-[Giuseppe] Counters.
-[George] Yes.
1168
00:54:54,280 --> 00:54:55,400
[exclaiming]
1169
00:54:56,400 --> 00:54:59,160
I can stick that through the ship.
1170
00:54:59,720 --> 00:55:01,400
[Amanda] Thank you, darling.
1171
00:55:02,440 --> 00:55:03,480
[Freya] Right.
1172
00:55:04,160 --> 00:55:05,640
[Maggie] It's not very neat.
1173
00:55:06,920 --> 00:55:08,520
[Jairzeno] Scary putting this together.
1174
00:55:10,920 --> 00:55:12,920
Nearly there, nearly there.
1175
00:55:13,760 --> 00:55:15,920
[George] Candyfloss. Form the clouds.
1176
00:55:17,760 --> 00:55:19,680
[Chigs] Making it look as good as I can.
1177
00:55:23,480 --> 00:55:24,960
[motor whirring noisily]
1178
00:55:26,560 --> 00:55:28,640
[Amanda] Just gonna go for it. [yelling]
1179
00:55:30,560 --> 00:55:32,280
Oh, no. Oh, no.
1180
00:55:32,800 --> 00:55:34,840
-Disaster strikes.
-[both chuckle]
1181
00:55:34,920 --> 00:55:36,000
[Amanda] It's gone.
1182
00:55:36,080 --> 00:55:38,280
Bakers, your time is up.
1183
00:55:38,960 --> 00:55:42,680
Please step away from your biscuity bakes.
1184
00:55:42,760 --> 00:55:45,440
[Jairzeno] Oh, no. It's more like
a shipwreck than a ship.
1185
00:55:47,200 --> 00:55:49,080
[Maggie] It's just messy.
1186
00:55:49,160 --> 00:55:51,200
-[Chigs] Come on, don't cry.
-I know.
1187
00:55:51,280 --> 00:55:53,120
[Amanda yelling]
1188
00:55:53,200 --> 00:55:55,040
Mine's just completely collapsed.
1189
00:55:55,120 --> 00:55:57,440
-[Freya] No, no, no.
-[Amanda] The head's come off.
1190
00:55:57,520 --> 00:55:58,480
[Chigs] Oh, babe.
1191
00:55:59,160 --> 00:56:00,440
Disaster.
1192
00:56:00,520 --> 00:56:02,160
That was so pretty though, Amanda.
1193
00:56:02,240 --> 00:56:04,480
Yeah. Compared to my ship.
1194
00:56:05,240 --> 00:56:07,040
What do you want, some buttercream?
1195
00:56:07,120 --> 00:56:08,800
I need some comfort.
1196
00:56:09,520 --> 00:56:10,720
Thank you.
1197
00:56:15,540 --> 00:56:19,020
[Matt] It's judgement timefor the bakers' interactive toys.
1198
00:56:19,100 --> 00:56:22,100
George, would you like to fly on down?
1199
00:56:29,020 --> 00:56:31,620
-[motor whirring]
-[all cheering]
1200
00:56:35,380 --> 00:56:37,100
That is really wonderful.
1201
00:56:37,980 --> 00:56:39,660
That is definitely interactive.
1202
00:56:39,740 --> 00:56:41,660
-That's amazing.
-Even sounds like a plane.
1203
00:56:43,700 --> 00:56:46,300
It's a pretty basic plane,
but it does go round.
1204
00:56:46,380 --> 00:56:48,100
The design on this is great.
1205
00:56:48,180 --> 00:56:49,620
[Noel groans]
1206
00:56:50,500 --> 00:56:52,540
-That can be repaired.
-[laughs]
1207
00:56:55,980 --> 00:56:56,900
Nice wing.
1208
00:56:56,980 --> 00:56:59,820
It's not too hard. But it's very crisp.
1209
00:57:00,740 --> 00:57:03,660
-Shall we taste both?
-[Paul] They work well as a sort of cloud.
1210
00:57:03,740 --> 00:57:04,900
[Prue] What are the flavours in there?
1211
00:57:04,980 --> 00:57:07,460
-Pistachios, brandy.
-What's not to like?
1212
00:57:07,540 --> 00:57:09,700
-Well done, George. Thank you.
-Thanks.
1213
00:57:12,340 --> 00:57:14,660
That's so good. So good.
1214
00:57:19,100 --> 00:57:21,420
{\an8}[Paul] Ingenious.
You have a lot of moving parts.
1215
00:57:21,500 --> 00:57:23,100
You can play with it. Look.
1216
00:57:23,180 --> 00:57:25,380
-[exclaims]
-Oh, no. [laughs]
1217
00:57:26,100 --> 00:57:28,020
You've broken it on the first go.
1218
00:57:28,100 --> 00:57:30,500
[Prue] I did. But we can do it like that.
1219
00:57:30,580 --> 00:57:31,460
[Paul] Yes.
1220
00:57:35,540 --> 00:57:37,300
It's so delicate, it's so thin.
1221
00:57:37,380 --> 00:57:39,220
-The texture's spot-on.
-[Prue] Very good.
1222
00:57:39,300 --> 00:57:40,780
{\an8}-Thank you.
-[Paul] Thank you, Rochica.
1223
00:57:44,220 --> 00:57:45,620
Properly engineered.
1224
00:57:45,700 --> 00:57:50,100
The way that the counters sit in
the little recess here. It looks amazing.
1225
00:57:54,060 --> 00:57:56,900
It's a very classic ginger biscuit.
I quite like that.
1226
00:57:56,980 --> 00:57:58,780
It's the cardamom
and the cloves coming through.
1227
00:57:58,860 --> 00:58:01,220
-[Prue] Well done, Giuseppe.
-Thank you.
1228
00:58:06,540 --> 00:58:09,100
-[all cheering]
-[Paul] Oh, nearly!
1229
00:58:09,180 --> 00:58:10,380
That's very clever.
1230
00:58:10,460 --> 00:58:12,540
-[Prue] Now it just has to taste wonderful
-I know.
1231
00:58:13,380 --> 00:58:15,620
[Prue] And it's a little bit cakey.
1232
00:58:15,700 --> 00:58:19,060
But I like that, especially if it's thick,
you don't want it to be too hard.
1233
00:58:19,140 --> 00:58:20,020
[Paul] It's perfect.
1234
00:58:20,100 --> 00:58:22,420
-But you're missing a row of red balls.
-[Chigs] I know.
1235
00:58:22,500 --> 00:58:24,940
-Trust you to count them.
-[all laugh]
1236
00:58:27,700 --> 00:58:29,420
{\an8}There's a show, "Paint Along with Prue."
1237
00:58:30,500 --> 00:58:32,500
[Paul] Getting out of jail free
by adding that palette
1238
00:58:32,580 --> 00:58:34,700
and saying "paint it yourself"
is interesting.
1239
00:58:36,060 --> 00:58:39,300
The ginger and the chocolate together,
it is probably too strong.
1240
00:58:39,380 --> 00:58:40,580
-Okay.
-[Prue] You know what?
1241
00:58:40,660 --> 00:58:43,620
If you have it with a bit of icing,
it tones it down and it's delicious.
1242
00:58:43,700 --> 00:58:44,860
-Well done.
-Ta.
1243
00:58:44,940 --> 00:58:45,780
[Matt] Well done.
1244
00:58:45,860 --> 00:58:49,780
With that painting skills, you could get
a job in our factory if this goes wrong.
1245
00:58:51,380 --> 00:58:52,420
{\an8}Done.
1246
00:58:57,540 --> 00:58:58,540
[Prue] Look at that.
1247
00:58:59,260 --> 00:59:00,380
[Prue chuckles]
1248
00:59:00,460 --> 00:59:03,140
You've created quite a high structure,
1249
00:59:03,220 --> 00:59:05,140
but having said that, it is so thin.
1250
00:59:05,220 --> 00:59:06,820
[Prue] Well I agree, it's sehr gut.
1251
00:59:06,900 --> 00:59:07,940
-It really is.
-Danke schön.
1252
00:59:08,020 --> 00:59:09,060
It looks beautiful.
1253
00:59:09,860 --> 00:59:10,860
[Paul grunts]
1254
00:59:13,300 --> 00:59:15,140
It's not overly sweet at all.
1255
00:59:15,740 --> 00:59:17,660
But it's got
a lovely flavour in the mouth.
1256
00:59:17,740 --> 00:59:19,780
-[Prue] Very nice.
-[Paul] You've done a great job.
1257
00:59:19,860 --> 00:59:22,060
Again. Konditor meister.
1258
00:59:22,140 --> 00:59:23,660
-Thank you.
-[Matt] Well done.
1259
00:59:27,900 --> 00:59:32,180
Oh, God. Gonna be sick. I can't do this.
1260
00:59:37,980 --> 00:59:39,380
[Noel] Paul would look good with them on.
1261
00:59:41,780 --> 00:59:42,620
[all laughing]
1262
00:59:45,460 --> 00:59:47,460
No one's ever looked more like a pirate.
1263
00:59:48,460 --> 00:59:49,540
[Prue] I'll taste the brush.
1264
00:59:53,100 --> 00:59:55,140
Lovely. Lemon and poppy.
1265
00:59:55,220 --> 00:59:56,220
Yeah.
1266
00:59:56,300 --> 00:59:58,900
-[Prue] Beautiful.
-I think the design's very clever.
1267
00:59:58,980 --> 01:00:01,140
And I think you've got
your flavours spot on too.
1268
01:00:01,220 --> 01:00:02,980
-[sighs in relief]
-[Prue] Well done.
1269
01:00:07,660 --> 01:00:10,620
I think that's beautiful.
And I love the painting.
1270
01:00:16,140 --> 01:00:17,620
Do you think it could be a bit softer?
1271
01:00:17,700 --> 01:00:21,060
I think it's okay, considering
what it's doing. It's not overly hard.
1272
01:00:21,140 --> 01:00:22,940
Structurally she's pretty sound as well.
1273
01:00:23,020 --> 01:00:24,620
Thank you so much.
1274
01:00:33,820 --> 01:00:34,700
[Prue sighs]
1275
01:00:34,780 --> 01:00:37,860
The saddle is beautiful,
the tail, the head.
1276
01:00:37,940 --> 01:00:39,900
Must have been heartbreaking
to see the thing collapse.
1277
01:00:39,980 --> 01:00:41,740
It was a little bit, yeah.
1278
01:00:41,820 --> 01:00:43,340
[Prue] Let's see what it tastes like.
1279
01:00:46,020 --> 01:00:48,300
It's a sugar biscuit
and that's, erm, honey buttercream.
1280
01:00:48,380 --> 01:00:51,100
-It's brave not to do gingerbread.
-Thank you.
1281
01:00:51,180 --> 01:00:54,300
I would never in a million years
have chosen that biscuit to build this.
1282
01:00:54,860 --> 01:00:56,460
-It's so delicate.
-[Prue] Mmm.
1283
01:00:56,540 --> 01:00:57,420
But you managed to--
1284
01:00:57,500 --> 01:00:59,740
I've made it three times before
and it stayed up.
1285
01:00:59,820 --> 01:01:01,300
[Paul] Just a shame
it looks the way it does.
1286
01:01:02,660 --> 01:01:04,220
It would've been right up there.
1287
01:01:04,300 --> 01:01:06,660
Would admit that's some of the best
biscuit things that we'd have ever had.
1288
01:01:07,620 --> 01:01:08,620
Thank you.
1289
01:01:08,700 --> 01:01:10,420
I'll get in the TARDIS
and we'll go back in time.
1290
01:01:10,500 --> 01:01:11,980
-Yeah, I've flown it before.
-[mouthing]
1291
01:01:16,780 --> 01:01:18,140
{\an8}[Paul] For me, it's a bit basic.
1292
01:01:18,820 --> 01:01:22,740
I think, as a decoration,
it needs to be a lot more elaborate.
1293
01:01:24,020 --> 01:01:26,140
[Prue] But I think we need
to taste the gingerbread.
1294
01:01:30,300 --> 01:01:33,180
[Paul] I would've made that a little bit
thinner to allow a nice snap.
1295
01:01:33,260 --> 01:01:35,500
-Yes.
-It's a little bit thick and heavy.
1296
01:01:35,580 --> 01:01:37,860
I think if you were looking
at a traditional school report,
1297
01:01:37,940 --> 01:01:39,900
it'd say, "Needs to try harder."
1298
01:01:41,580 --> 01:01:44,140
-[Matt] Well done.
-[Noel] Well done, Maggie.
1299
01:01:52,500 --> 01:01:54,140
Looks a bit rough and ready.
1300
01:01:54,980 --> 01:01:57,300
The rough-and-ready look
of the painting was deliberate.
1301
01:01:57,380 --> 01:01:59,100
And there were two sails.
1302
01:01:59,180 --> 01:02:01,540
There was a tall sail at the back,
but the mast broke.
1303
01:02:01,620 --> 01:02:03,580
-'Cause of the water, the waves.
-[Matt laughing]
1304
01:02:03,660 --> 01:02:06,020
It's the way the cargo was loaded,
that was the problem.
1305
01:02:06,100 --> 01:02:07,740
-And that too, yeah.
-[Prue chuckling]
1306
01:02:07,820 --> 01:02:09,380
Don't give me that waffle.
1307
01:02:10,460 --> 01:02:11,660
Let's have a go at the biscuit.
1308
01:02:14,500 --> 01:02:16,700
Mmm, the cardamom
comes through well in that.
1309
01:02:16,780 --> 01:02:17,940
It's a lovely blend.
1310
01:02:18,020 --> 01:02:21,340
[Prue] It tastes delicious,
but it's a bit rough and ready.
1311
01:02:21,420 --> 01:02:23,220
-[Paul] Thank you.
-[Matt] Well done.
1312
01:02:23,300 --> 01:02:24,140
Well done.
1313
01:02:25,460 --> 01:02:29,900
I still feel in danger, because they both
said it was rough and ready, the finish.
1314
01:02:29,980 --> 01:02:32,180
Yes it was,
but it was finished nonetheless.
1315
01:02:32,900 --> 01:02:33,980
[Amanda] It's a mess.
1316
01:02:34,060 --> 01:02:36,580
Mine's the only one that's collapsed,
1317
01:02:36,660 --> 01:02:41,300
so I think the chances
of staying are slim.
1318
01:02:41,380 --> 01:02:44,260
[Maggie] I would give anything
to be here another week.
1319
01:02:44,340 --> 01:02:45,780
It's quite silly, really,
1320
01:02:45,860 --> 01:02:48,220
but when I've watched people
on Bake Off before, crying,
1321
01:02:48,300 --> 01:02:51,580
I've thought, "For goodness sake.
[chuckling] You know, it's only cake."
1322
01:02:51,660 --> 01:02:53,900
And suddenly it's all changed.
1323
01:02:54,420 --> 01:02:57,220
[chuckling] But everybody's
so much more skilful.
1324
01:02:57,300 --> 01:03:00,380
So, um, so we'll see, we'll see.
1325
01:03:03,420 --> 01:03:05,460
[Matt] It's decision timefor Prue and Paul.
1326
01:03:05,540 --> 01:03:07,820
Who will be named Star Baker
1327
01:03:07,900 --> 01:03:10,180
and whose time in the tentwill come to an end?
1328
01:03:10,780 --> 01:03:14,540
Week two, that was a pretty high
standard of Showstopper, wasn't it?
1329
01:03:14,620 --> 01:03:15,860
-That was great.
-[Prue] It really was.
1330
01:03:15,940 --> 01:03:17,460
I felt so sorry for Amanda.
1331
01:03:17,540 --> 01:03:19,460
If that rocking horse had held together,
1332
01:03:19,540 --> 01:03:22,500
it would've been right up there
because it tasted beautiful.
1333
01:03:22,580 --> 01:03:23,660
It was so delicate.
1334
01:03:23,740 --> 01:03:26,460
The one I'm most
worried about is Jairzeno.
1335
01:03:26,540 --> 01:03:29,780
You were looking at that going,
"It's kind of a ship."
1336
01:03:31,180 --> 01:03:34,020
Or a barge. He had a very leaky stern.
1337
01:03:34,100 --> 01:03:36,180
All his bakes have been rough and ready.
1338
01:03:36,260 --> 01:03:38,460
I think Jairzeno is in
a little bit of trouble, I agree.
1339
01:03:38,540 --> 01:03:41,180
And I would even put Maggie down there.
1340
01:03:41,260 --> 01:03:42,660
She struggled in the signature
1341
01:03:42,740 --> 01:03:46,220
and I wasn't convinced that that beach hut
was strong enough.
1342
01:03:46,300 --> 01:03:48,780
But I think, for me,
in line for Star Baker, Jürgen.
1343
01:03:48,860 --> 01:03:51,780
-[Prue] Yes, certainly.
-[Paul] Giuseppe's up there as well.
1344
01:03:51,860 --> 01:03:54,540
-[Prue] What about Chigs?
-I think Chigs has to be up there
1345
01:03:54,620 --> 01:03:56,380
because that snooker table is fantastic.
1346
01:03:56,460 --> 01:03:59,780
One of the names you didn't mention there
who did really well, I think, was George.
1347
01:03:59,860 --> 01:04:01,820
[Paul] George, I think,
sort of jumped up a bit.
1348
01:04:01,900 --> 01:04:05,180
[Prue] I love George
because I think he has real imagination,
1349
01:04:05,260 --> 01:04:07,100
and his concepts are always great.
1350
01:04:07,180 --> 01:04:09,380
-Yeah, they're really good.
-They're just sort ofâ¦
1351
01:04:09,460 --> 01:04:12,100
-[Noel] He's not very neat.
-â¦tatty at the edges.
1352
01:04:12,180 --> 01:04:14,220
I just had this thoughtâ¦
1353
01:04:14,300 --> 01:04:17,820
I mean, George grew up in Cyprus.
You were in Cyprus for a while.
1354
01:04:17,900 --> 01:04:21,020
You're probably, what, about 25 years
older than George?
1355
01:04:21,100 --> 01:04:24,820
You like the ladies. Do you feel
a sort of paternal sense towards him?
1356
01:04:26,780 --> 01:04:30,500
-Matt, this is going nowhere.
-Yeah. It's finished, don't worry.
1357
01:04:40,180 --> 01:04:45,660
Well, bakers, it falls to me to announce
who is the smartest cookie.
1358
01:04:46,300 --> 01:04:48,620
Do you see what I did there?
That was really good, wasn't it?
1359
01:04:49,180 --> 01:04:51,420
This week's Star Baker isâ¦
1360
01:04:55,260 --> 01:04:56,540
Jürgen.
1361
01:04:56,620 --> 01:04:57,740
[all applauding]
1362
01:05:00,780 --> 01:05:05,060
That means I've got the horrible job
of announcing who's going home.
1363
01:05:05,140 --> 01:05:07,660
This only gets harder
as we get to know you all,
1364
01:05:07,740 --> 01:05:12,020
but the person who's leaving us
this week isâ¦
1365
01:05:18,940 --> 01:05:20,180
Jairzeno.
1366
01:05:20,860 --> 01:05:21,700
Sorry, bro.
1367
01:05:25,660 --> 01:05:28,260
-You don't deserve to go, oh, God.
-Thank you.
1368
01:05:29,740 --> 01:05:31,780
-[Paul] Loved the idea, mate.
-Thank you.
1369
01:05:32,460 --> 01:05:34,940
I was half-expecting that result
1370
01:05:35,020 --> 01:05:38,380
because if you look at the Showstopper,
compared to everybody else's,
1371
01:05:38,460 --> 01:05:39,980
mine was quite basic.
1372
01:05:40,060 --> 01:05:42,060
-Oh, I'm so sad.
-[chuckles]
1373
01:05:42,140 --> 01:05:44,060
[sighs] I'm really relieved,
1374
01:05:44,140 --> 01:05:46,900
but I am absolutely gutted
that Jairzeno's gone.
1375
01:05:46,980 --> 01:05:50,700
We sit and talk all the time.
He's so lovely. He's so laid-back.
1376
01:05:50,780 --> 01:05:53,620
And his flavours are amazing.
I don't understand, wellâ¦
1377
01:05:54,780 --> 01:05:55,900
Someone has to go.
1378
01:05:55,980 --> 01:05:57,940
[Maggie] Amazing, I meanâ¦
1379
01:05:58,020 --> 01:05:59,620
But I think, this afternoon,
1380
01:05:59,700 --> 01:06:03,780
I learned the real meaning
of the little expression,
1381
01:06:03,860 --> 01:06:05,780
"The skin of your teeth."
1382
01:06:05,860 --> 01:06:08,460
[Prue] Well done, Giuseppe.
You really did good.
1383
01:06:08,540 --> 01:06:09,460
Thank you very much.
1384
01:06:09,540 --> 01:06:13,300
I've had a very, very good couple of days.
I'm very happy with how it went.
1385
01:06:13,860 --> 01:06:16,660
Jürgen deserved it entirely.
It's very stiff competition.
1386
01:06:17,220 --> 01:06:18,460
[Rochica] I'm so proud of you.
1387
01:06:18,940 --> 01:06:20,260
[line ringing]
1388
01:06:23,420 --> 01:06:25,740
I've got no plans
for stopping The Baking Terminator.
1389
01:06:25,820 --> 01:06:26,900
[Giuseppe laughs]
1390
01:06:28,940 --> 01:06:31,460
-Hello?
-Hi, Benjamin. This is Jürgen.
1391
01:06:31,540 --> 01:06:33,100
I'm Star Baker again.
1392
01:06:33,180 --> 01:06:35,780
-[Benjamin laughs] No way.
-Yes.
1393
01:06:35,860 --> 01:06:37,220
-[woman] Jürgen.
-[Jürgen] Yes.
1394
01:06:37,300 --> 01:06:39,180
-[woman] Is it true?
-It is true.
1395
01:06:39,260 --> 01:06:41,620
-[woman] My goodness.
-[chuckles]
1396
01:06:41,700 --> 01:06:44,220
-[woman laughs]
-Yeah, crazy, isn't it?
1397
01:06:44,300 --> 01:06:46,300
[closing theme playing]
113401
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