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1
00:00:01,800 --> 00:00:04,720
Hello, comedian and artist Noel Fielding.
2
00:00:04,800 --> 00:00:06,680
Are you excited for Dessert Week?
3
00:00:06,760 --> 00:00:09,680
Not especially.
I've never even had a dessert before.
4
00:00:09,760 --> 00:00:11,040
Eh? How come?
5
00:00:11,120 --> 00:00:13,840
I can't eat. Tragically,
I was born without a mouth.
6
00:00:13,920 --> 00:00:16,160
-Really?
-Yeah. It's very sad.
7
00:00:16,240 --> 00:00:18,040
Well, what are you talking out of now?
8
00:00:18,120 --> 00:00:19,120
This is my butt.
9
00:00:19,880 --> 00:00:21,360
Well, that explains a lot.
10
00:00:21,440 --> 00:00:24,280
[both] Welcome to
The Great British Baking Show.
11
00:00:24,360 --> 00:00:26,080
[mimics passing wind] Sorry.
12
00:00:26,920 --> 00:00:28,800
-[Matt] Ugh.
-Matthew.
13
00:00:29,400 --> 00:00:32,080
Don't be like that. Matthew!
14
00:00:32,160 --> 00:00:33,920
[Matt] No, you've let us both down.
15
00:00:34,000 --> 00:00:36,640
-You wrote this.
-[Matt] Yeah, well, you said it.
16
00:01:06,120 --> 00:01:07,920
-[Noel]
Nowâ¦
-[both exclaim]
17
00:01:08,000 --> 00:01:10,200
â¦the bakers indulge in Dessert Weekâ¦
18
00:01:10,280 --> 00:01:11,720
[both] Mmm!
19
00:01:11,800 --> 00:01:13,040
â¦with a cracking Signatureâ¦
20
00:01:13,120 --> 00:01:15,440
Come on, man. Don't do this to me.
21
00:01:15,520 --> 00:01:17,640
â¦and tricky toffee Technical.
22
00:01:17,720 --> 00:01:18,800
Mash it up!
23
00:01:18,880 --> 00:01:22,960
[Noel]
But they must save room for
a spectacular, multilayered Showstopperâ¦
24
00:01:23,040 --> 00:01:25,920
Everybody's terrified
about collapsing cakes.
25
00:01:26,000 --> 00:01:27,560
â¦which will leave the bakersâ¦
26
00:01:27,640 --> 00:01:28,920
[Maggie] This is gonna go splodge.
27
00:01:29,000 --> 00:01:29,920
â¦ready to burst.
28
00:01:34,320 --> 00:01:35,200
Whoopsie-daisies.
29
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[opening theme playing]
30
00:02:00,720 --> 00:02:02,080
[Amanda] It's Dessert Week!
31
00:02:02,160 --> 00:02:03,280
So excited.
32
00:02:03,360 --> 00:02:04,600
Who wouldn't be?
33
00:02:04,680 --> 00:02:06,720
[Chigs] First thing I look at
in a restaurant is the dessert menu.
34
00:02:06,800 --> 00:02:07,800
I got proper sweetâ¦
35
00:02:07,880 --> 00:02:10,520
I've got sweet
teeth,
not a sweet tooth. [chuckles]
36
00:02:10,600 --> 00:02:13,640
I am really nervous of a vegan
substitute for this week.
37
00:02:13,720 --> 00:02:15,760
Definitely not as easy to use.
38
00:02:15,840 --> 00:02:17,920
People were like,
"Why don't you just bail out?"
39
00:02:18,000 --> 00:02:20,520
I was like,
"No, stick by your morals." [chuckles]
40
00:02:20,600 --> 00:02:23,640
My friends will probably say,
"What does Maggie know about desserts?"
41
00:02:23,720 --> 00:02:24,800
"She never eats them."
42
00:02:24,880 --> 00:02:28,200
The truth of that
will be in the eating later on.
43
00:02:30,040 --> 00:02:34,280
Good morning, bakers, and welcome back
to the tent for Dessert Week.
44
00:02:34,360 --> 00:02:37,080
For your Signature challenge,
the judges would love you
45
00:02:37,160 --> 00:02:40,440
to make a beautifully decorated pavlova.
46
00:02:40,520 --> 00:02:43,440
[Matt] Your pavlova
can be any flavour you like,
47
00:02:43,520 --> 00:02:46,440
but it should be perfectly baked
with a crisp outer shell
48
00:02:46,520 --> 00:02:48,640
and have a soft, pillowy centre.
49
00:02:48,720 --> 00:02:50,320
[both] Mmm!
50
00:02:51,120 --> 00:02:53,680
You have two hours and 45 minutes.
51
00:02:53,760 --> 00:02:55,320
-On your marks.
-Get set.
52
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Bake!
53
00:02:58,240 --> 00:02:59,680
[Lizzie] I don't really eat pavlovas.
54
00:02:59,760 --> 00:03:01,440
Sticky toffee pudding I'm about.
55
00:03:01,520 --> 00:03:03,240
You've got to feel
like you've ate something.
56
00:03:03,320 --> 00:03:05,720
Egg whites, innit, and sugar? [laughs]
57
00:03:05,800 --> 00:03:06,800
What can go wrong?
58
00:03:07,360 --> 00:03:11,040
[Paul] What we're looking for
in a pavlova is a crispy exterior
59
00:03:11,120 --> 00:03:13,760
and a little chewy
marshmallow texture inside,
60
00:03:13,840 --> 00:03:15,400
filled with whatever they wish.
61
00:03:15,480 --> 00:03:18,720
To get the texture right,
you need to bake it for an hour,
62
00:03:18,800 --> 00:03:22,560
turn the oven off and leave it cooling
for as long as possible.
63
00:03:22,640 --> 00:03:25,120
The hard part of this is getting
the bake right in the meringue.
64
00:03:25,200 --> 00:03:27,440
They could crack, they could bead, melt,
65
00:03:27,520 --> 00:03:30,040
allow water to come out
or, indeed, collapse.
66
00:03:30,120 --> 00:03:31,360
The middle is always the most difficult.
67
00:03:31,440 --> 00:03:34,880
The bottom needs to be firm enough
to support the fillings
68
00:03:34,960 --> 00:03:36,480
without becoming squishy.
69
00:03:36,560 --> 00:03:38,040
It's a pretty tricky challenge.
70
00:03:38,120 --> 00:03:41,600
There's 101 different reasons
why meringues will fail.
71
00:03:41,680 --> 00:03:44,680
And to do it in two hours 45
makes it even harder.
72
00:03:46,000 --> 00:03:47,520
-Hi, Giuseppe.
-[Giuseppe] Good morning.
73
00:03:47,600 --> 00:03:49,200
Tell us about your pavlova.
74
00:03:49,280 --> 00:03:53,120
It's called "Every Day at the Beach,"
inspired by one of my childhood memories.
75
00:03:53,200 --> 00:03:54,760
So it's going to be peaches and coconut.
76
00:03:54,840 --> 00:03:56,320
Peaches, what my mum used to bring
77
00:03:56,400 --> 00:04:00,040
and coconut is what this guy
used to sell and still does nowadays
78
00:04:00,120 --> 00:04:03,360
shouting,
"coco bello"
around the beach every day.
79
00:04:03,440 --> 00:04:06,400
-So delicious.
-I liked everything you said. [chuckles]
80
00:04:07,240 --> 00:04:09,840
[Matt]
To bring those hazy days
on the beach to life,
81
00:04:09,920 --> 00:04:13,920
reigning Star Baker Giuseppe
will make a coconut Chantilly cream,
82
00:04:14,000 --> 00:04:17,960
peach crémeux and coulis
encased in a piped French meringue.
83
00:04:18,320 --> 00:04:19,480
It's a basic meringue.
84
00:04:19,560 --> 00:04:22,760
I had problems in the past. I was baking
it at too high temperature and it cracked.
85
00:04:22,840 --> 00:04:25,920
So I'm going at 120 degrees
for 75 minutes first
86
00:04:26,000 --> 00:04:28,640
and then at least half an hour
with the oven off.
87
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-[Paul] Good luck. Thank you.
-Thank you.
88
00:04:30,080 --> 00:04:31,560
-Cheers.
-Have a good one.
89
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[Matt]
While Giuseppe's celebrating
peachy times with Mama,
90
00:04:35,880 --> 00:04:38,280
it's extended family on Crystelle's mind.
91
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[Crystelle] My godmother Pamela,
92
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we call her "Pamlova"
because she is amazing at pavlovas
93
00:04:44,440 --> 00:04:46,480
and brings one to every family event.
94
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But she didn't give me
the recipe. [laughs]
95
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I'm still doing this in honour of her
even though I do slightly resent her.
96
00:04:52,680 --> 00:04:53,720
[laughs]
97
00:04:54,920 --> 00:04:57,960
{\an8}[Noel]
Pamela's secret might be safe,
but Crystelle has a plan
98
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{\an8}
involving coconut crumble,
lime curd and kiwi slices
99
00:05:01,440 --> 00:05:03,400
{\an8}
to create a twist on a dessert classic
100
00:05:03,480 --> 00:05:06,200
{\an8}
and a favourite of a certain
steely-eyed judge.
101
00:05:06,280 --> 00:05:08,440
Paul Hollywood loves key lime pie.
102
00:05:08,520 --> 00:05:10,280
-Now I'm so panicked.
-[Matt] Why?
103
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He's going to eat it and be like,
"This isn't a key lime pie."
104
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I just find key lime,
105
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the key is always a bit metallic.
106
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-I'm a walking dad joke.
-[laughs]
107
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[George] This is just a basic meringue.
108
00:05:23,040 --> 00:05:25,240
So, it's just about whipping
the eggs and sugar together.
109
00:05:26,240 --> 00:05:28,800
[Noel]
Producing stable,
perfectly pillowy meringue
110
00:05:28,880 --> 00:05:31,440
is a delicate, time-consuming process.
111
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I'm adding in caster sugar
just one tablespoon at a time.
112
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If you add lots, you then deflate
all the air you're trying to build up.
113
00:05:39,160 --> 00:05:41,960
[Matt]
While some are enhancing
their meringues with flavoursâ¦
114
00:05:42,040 --> 00:05:45,160
[Freya] Half a teaspoon
of orange blossom extract.
115
00:05:45,240 --> 00:05:46,240
â¦and coloursâ¦
116
00:05:46,320 --> 00:05:50,040
I'm putting in some food colouring to mine
so it's a purple pavlova.
117
00:05:50,120 --> 00:05:52,400
â¦Maggie's going back to basics.
118
00:05:52,480 --> 00:05:54,440
[Maggie] I'm making
quite a simple meringue.
119
00:05:54,520 --> 00:05:55,880
There's nothing fancy at all.
120
00:05:55,960 --> 00:05:59,800
But the problem with doing it like that
is the meringue has to be really good.
121
00:06:00,720 --> 00:06:03,440
[Matt]
Her classic meringue,
coupled with raspberry syrup,
122
00:06:03,520 --> 00:06:06,400
passion fruit cream
and a medley of frozen fruits,
123
00:06:06,480 --> 00:06:08,560
will be as traditional as it comes.
124
00:06:08,640 --> 00:06:11,480
-So, pretty classic. Yeah.
-Very classic. Yes.
125
00:06:11,560 --> 00:06:15,200
I feel there's no real need
to enhance things.
126
00:06:17,600 --> 00:06:19,240
[laughing] It's that look.
127
00:06:20,640 --> 00:06:22,320
-[Paul] Well, good luck.
-[laughs]
128
00:06:22,400 --> 00:06:24,200
Well, that was fun, wasn't it?
129
00:06:24,280 --> 00:06:25,640
[both laugh]
130
00:06:26,200 --> 00:06:27,880
Just making sure
the sugar's all dissolved.
131
00:06:27,960 --> 00:06:30,080
It's ready. It's very stiff
and it's very glossy.
132
00:06:30,920 --> 00:06:32,760
[Amanda] I'm gonna start shaping it.
133
00:06:32,840 --> 00:06:35,400
My pavlova's called "Pav-love"
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because I have a lovely,
heart-shaped chopping board.
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It looks nice on there.
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00:06:41,000 --> 00:06:42,280
If it doesn't collapse.
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{\an8}[Matt]
Assuming her heart
is up to the job,
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00:06:46,200 --> 00:06:49,560
{\an8}
Amanda will fill it
with a rich chocolate mascarpone
139
00:06:49,640 --> 00:06:52,080
{\an8}
offset with a tangy raspberry curd.
140
00:06:52,160 --> 00:06:53,800
[Amanda] It's looking
quite stiff, isn't it?
141
00:06:53,880 --> 00:06:55,320
And hopefully it will keep its shape.
142
00:06:55,400 --> 00:06:58,280
Otherwise, it won't be a heart,
it will just be a splodge.
143
00:06:58,720 --> 00:07:00,440
[Noel]
Whether shaped by handâ¦
144
00:07:00,520 --> 00:07:02,520
I mean, this is meant to be a circle.
145
00:07:02,600 --> 00:07:03,960
â¦or pipedâ¦
146
00:07:04,040 --> 00:07:05,720
[Crystelle] I'm not going
for a very tall pavlova.
147
00:07:05,800 --> 00:07:07,600
I'm going for a fancy flat one.
148
00:07:07,680 --> 00:07:10,560
â¦the bakers must mould
their sticky meringueâ¦
149
00:07:10,640 --> 00:07:14,040
Gonna attempt to kind of do
some sort of pattern. We'll see.
150
00:07:14,120 --> 00:07:15,880
â¦into fabulous forms.
151
00:07:15,960 --> 00:07:17,800
[Giuseppe] I've gone for
a bit of a crown shape.
152
00:07:17,880 --> 00:07:19,120
[Noel]
But for vegan Freyaâ¦
153
00:07:19,200 --> 00:07:20,760
[Freya] She's getting there.
154
00:07:20,840 --> 00:07:23,120
â¦it's even more of a challenge.
155
00:07:23,200 --> 00:07:26,880
This is using aquafaba
instead of the egg whites.
156
00:07:26,960 --> 00:07:28,360
It's a bit less stable.
157
00:07:28,440 --> 00:07:29,920
It doesn't hold at all.
158
00:07:30,000 --> 00:07:31,440
That's going to be good
for this competition.
159
00:07:31,520 --> 00:07:33,920
Yeah, that's going to be great,
in this heat as well, yeah.
160
00:07:34,000 --> 00:07:35,880
-This is a solid start.
-Yikes.
161
00:07:36,800 --> 00:07:39,560
[Matt]
While Freya's hoping
her meringue stands up,
162
00:07:39,640 --> 00:07:43,440
{\an8}
she's adding orange blossom to make
her peach Melba flavours stand out.
163
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[Freya] I'm gonna caramelise these peaches
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and they go all, like, toasted and golden.
165
00:07:48,280 --> 00:07:51,960
So, at least if the pavlova collapses,
at least we'll have some nice peaches.
166
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Piping skills are ridiculous.
167
00:07:54,120 --> 00:07:55,800
-Ah, thank you.
-[Prue] You really know what you're doing.
168
00:07:55,880 --> 00:07:57,880
-Thank you, Freya. Good luck.
-[Freya] Thank you so much.
169
00:07:58,440 --> 00:07:59,760
She's going in.
170
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[Matt]
When it comes to pavlovaâ¦
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Going in.
172
00:08:02,480 --> 00:08:05,080
â¦oven time is literally make-or-break.
173
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The secret to this
is to go slow and steady
174
00:08:07,920 --> 00:08:10,600
at a much lower temperature
and a much longer bake.
175
00:08:10,680 --> 00:08:14,720
[Matt]
Underbake and the inside will
end up sloppy or, worse still, collapse.
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00:08:14,800 --> 00:08:16,040
Be good to me.
177
00:08:16,120 --> 00:08:20,800
[Matt]
Overbake and the outside
could crack or break off completely.
178
00:08:20,880 --> 00:08:24,480
[Amanda] Right, I'm going to bake it
on 140 for 25 minutes,
179
00:08:24,560 --> 00:08:29,160
and then I'm going to turn it down to 120,
leave it for about another 35 minutes.
180
00:08:29,240 --> 00:08:30,080
[sighs]
181
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Good luck, pav.
182
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Dear sir, I'll wager a shepherd's guinea
that the good gentlemen of this tent
183
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are halfway through
completion of the challenge.
184
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What about the ladies?
185
00:08:42,440 --> 00:08:44,520
Ladies must never appear in the kitchen
186
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for fear of coarsening
their delicate fingers.
187
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Exactly.
188
00:08:48,160 --> 00:08:49,840
I'll just start on the fillings now.
189
00:08:49,920 --> 00:08:53,800
[Noel]
The bakers must now perfect
fillings that elevate sugary meringuesâ¦
190
00:08:53,879 --> 00:08:56,160
[Crystelle] There are
15 nutritious pavlova.
191
00:08:56,239 --> 00:08:58,480
â¦to beautifully balanced pavlovas.
192
00:08:59,360 --> 00:09:01,920
[Chigs] Uglier they look, riper they are,
my gran used to tell me.
193
00:09:01,999 --> 00:09:04,400
It needs to be a nice contrast
to the sweet meringue.
194
00:09:04,480 --> 00:09:05,720
It should be a party on your tongue.
195
00:09:06,560 --> 00:09:08,920
[Matt]
Guests at Chigs' tongue party
196
00:09:09,000 --> 00:09:11,560
include a Chantilly cream,
chocolate shards,
197
00:09:11,640 --> 00:09:15,560
fresh mango, passion fruit,
and a blast of tropical mango coulis.
198
00:09:15,640 --> 00:09:17,520
-[Noel] How's it going?
-[Chigs] Another day in the office.
199
00:09:17,600 --> 00:09:19,280
-And you're enjoying it?
-Yeah. Loving it.
200
00:09:19,360 --> 00:09:23,160
-You're just getting better and better.
-I think I'm just starting. Starting.
201
00:09:23,240 --> 00:09:25,000
I know. You're like Luke Skywalker.
202
00:09:25,080 --> 00:09:27,200
-Yeah.
-And I feel like Paul's Obi-Wan.
203
00:09:27,280 --> 00:09:29,240
-[Chigs chuckles]
-He knows the Force is strong in you.
204
00:09:29,320 --> 00:09:30,400
Does that make you Yoda?
205
00:09:30,480 --> 00:09:32,320
-I'm Yoda, yeah. Thanks.
-[laughs]
206
00:09:32,400 --> 00:09:34,520
-I'm probably Chewbacca.
-[both laugh]
207
00:09:37,520 --> 00:09:40,120
Bakers, you have one hour left!
208
00:09:40,200 --> 00:09:41,040
Sorry about that.
209
00:09:42,200 --> 00:09:44,480
Two tiny cracks,
which I am not fussed about.
210
00:09:44,560 --> 00:09:46,360
As long as they're not Grand Canyons,
you'll be all right.
211
00:09:46,440 --> 00:09:49,200
[Giuseppe] I'm turning the oven off
and let it go for another half an hour.
212
00:09:49,280 --> 00:09:51,920
I'll leave the pavlova in there
to cool down.
213
00:09:52,000 --> 00:09:54,400
[Matt]
Take their meringues out
before they're coldâ¦
214
00:09:54,480 --> 00:09:56,400
So, I think I'm just gonna
pop this open now.
215
00:09:56,480 --> 00:09:58,760
â¦and all their hard work
could be for nothing.
216
00:09:58,840 --> 00:10:01,320
[Crystelle] If this warm pavlova
hits cold air,
217
00:10:01,400 --> 00:10:04,000
the inside basically shrinks,
and then your meringue cracks.
218
00:10:04,080 --> 00:10:07,720
So, this, in theory, should
gradually bring down the temperature
219
00:10:07,800 --> 00:10:08,960
so you don't get that shock.
220
00:10:09,920 --> 00:10:12,920
[Noel]
But with just one oven
and two bakes to completeâ¦
221
00:10:13,000 --> 00:10:15,200
[George] I need that oven
to bake biscuits.
222
00:10:15,280 --> 00:10:18,000
â¦it's a risk George is willing to take.
223
00:10:18,080 --> 00:10:21,760
I'm gonna transfer my meringue
over to my proving drawer
224
00:10:21,840 --> 00:10:23,680
without dropping it. [exhales]
225
00:10:25,440 --> 00:10:28,320
Hope it's worth it.
All right, these are going in, 12 minutes.
226
00:10:30,800 --> 00:10:32,960
[Noel]
As well as spiced
speculoos biscuits
227
00:10:33,040 --> 00:10:35,440
to counterbalance
the sweetness of his meringue,
228
00:10:35,520 --> 00:10:38,760
he's also incorporating
a potent citrus flavour.
229
00:10:38,840 --> 00:10:41,080
I'm just starting my lemon curd now.
230
00:10:41,160 --> 00:10:44,400
I love raw lemon, lemon on everything,
like lemon overload.
231
00:10:44,480 --> 00:10:45,560
I'm going for it.
232
00:10:45,640 --> 00:10:49,760
[Noel]
Like George, Jürgen's recipe
also requires some extra baking.
233
00:10:49,840 --> 00:10:52,720
[Jürgen] For decoration,
I'm using matza, unleavened bread.
234
00:10:52,800 --> 00:10:54,240
My wife is Jewish,
235
00:10:54,320 --> 00:10:57,840
and we started to celebrate
the Jewish festivals along the year.
236
00:10:57,920 --> 00:11:02,360
So, I'm making a pavlova
inspired by the flavours of Passover.
237
00:11:03,960 --> 00:11:06,640
{\an8}[Noel]
As well as matza shards
coated in chocolate,
238
00:11:06,720 --> 00:11:11,640
{\an8}
Jürgen's pavlova will feature vanilla
cream and a symbolic charoset paste.
239
00:11:12,000 --> 00:11:13,240
[Prue] So, what's in there?
240
00:11:13,320 --> 00:11:16,720
It's dates, it's a whole orange
with pith and peel,
241
00:11:16,800 --> 00:11:18,600
a bit of cinnamon, bit of cardamom.
242
00:11:18,680 --> 00:11:20,200
Dates are gonna be interesting in this.
243
00:11:20,880 --> 00:11:23,720
Dates are so sweet
and meringue is very sweet.
244
00:11:23,800 --> 00:11:26,160
It's the mortar used by the juice
245
00:11:26,240 --> 00:11:30,160
to stick the pyramids
and the Pharaoh's cities together.
246
00:11:30,240 --> 00:11:32,120
It's carrying a lot, this little pavlova.
247
00:11:32,200 --> 00:11:33,880
-It is. It is.
-[Paul chuckles]
248
00:11:33,960 --> 00:11:36,280
-You're an artist, Jürgen.
-[Jürgen] Thank you.
249
00:11:37,520 --> 00:11:41,240
[Matt]
A religious holiday
has also inspired Lizzie's pavlova.
250
00:11:41,320 --> 00:11:44,480
-[Lizzie] It's an Easter pavlova.
-[Matt] What are the ingredients?
251
00:11:44,560 --> 00:11:46,960
So, when you think Easter,
you think of baby lambs.
252
00:11:47,040 --> 00:11:49,000
You put rosemary on lambs.
253
00:11:49,880 --> 00:11:52,000
So, yeah, that's how I came up with it.
254
00:11:52,840 --> 00:11:56,480
-So, will it taste of lamb?
-That's a bit too far, isn't it?
255
00:11:57,680 --> 00:11:59,600
[Matt]
With a purple blueberry meringue,
256
00:11:59,680 --> 00:12:03,360
lemon curd and a bright green
rosemary crème diplomat,
257
00:12:03,440 --> 00:12:06,160
her Easter pavlova
doesn't pull any punches.
258
00:12:06,240 --> 00:12:08,680
As long as the rosemary
isn't too powerful.
259
00:12:08,760 --> 00:12:10,480
Yeah, it is quite subtle.
260
00:12:10,560 --> 00:12:12,040
[Noel] I love the way you say "subtle"
261
00:12:12,120 --> 00:12:14,760
given what you're wearing
and your hair today.
262
00:12:14,840 --> 00:12:17,520
-[Noel and Prue laugh]
-I'm so under the radar.
263
00:12:17,600 --> 00:12:19,000
It's unbelievable.
264
00:12:20,880 --> 00:12:23,120
Bakers, you have half an hour left.
265
00:12:23,680 --> 00:12:24,800
[Crystelle] I think I might take it out.
266
00:12:24,880 --> 00:12:26,520
There's a bit of crackage,
a bit of weeping.
267
00:12:26,600 --> 00:12:28,920
That's the side to look at.
Ignore that side.
268
00:12:29,000 --> 00:12:30,920
[gasps] Maggie's got hers out.
269
00:12:31,000 --> 00:12:33,880
-Oh, has everyone got theirs out?
-Don't follow the pressure.
270
00:12:33,960 --> 00:12:35,200
[hyperventilating]
271
00:12:35,280 --> 00:12:38,480
Here we are. It's cracked around the top,
but I expected that.
272
00:12:38,560 --> 00:12:39,760
[Chigs] That's nice and high.
273
00:12:39,840 --> 00:12:41,680
[Amanda] It's still a heart shape.
274
00:12:42,680 --> 00:12:45,080
[George] I'm going to try
and take it out of the proving drawer.
275
00:12:45,160 --> 00:12:48,280
[Matt]
But for George,
his proving drawer techniqueâ¦
276
00:12:48,360 --> 00:12:50,560
[George] It's cracked a lot more
than what I would've liked.
277
00:12:50,640 --> 00:12:52,760
â¦hasn't proved to be a success.
278
00:12:52,840 --> 00:12:55,320
But I'm gonna try and disguise it.
279
00:12:55,400 --> 00:12:58,400
I've been criticised for my presentation
over the last few weeks,
280
00:12:58,480 --> 00:13:00,880
so I want to try and have
something nice to present.
281
00:13:00,960 --> 00:13:04,200
-[gasps] Oh, my God, that looks beautiful.
-[Freya] It looks good.
282
00:13:04,280 --> 00:13:06,640
It's when you try and move it,
'cause it's gonna crack a little bit.
283
00:13:06,720 --> 00:13:08,440
Gonna have to be very careful.
284
00:13:08,520 --> 00:13:09,960
Very slow and delicate.
285
00:13:10,720 --> 00:13:14,120
-[Freya] I just daren't do it.
-I just need to do it confidently.
286
00:13:14,200 --> 00:13:15,240
No messing about.
287
00:13:17,120 --> 00:13:18,680
Cracking on now.
288
00:13:18,760 --> 00:13:20,920
Come on, man, don't do this to me.
289
00:13:21,000 --> 00:13:23,240
[Crystelle] I'm trying to find a bit
that doesn't look fragile.
290
00:13:23,320 --> 00:13:24,440
[Chigs] Slowly.
291
00:13:24,520 --> 00:13:25,920
-Got it?
-Yeah.
292
00:13:26,760 --> 00:13:27,800
So far, so good.
293
00:13:27,880 --> 00:13:29,720
[George] Oh, don't put
your fat finger in it.
294
00:13:29,800 --> 00:13:31,240
It's very collapse-y.
295
00:13:31,320 --> 00:13:33,640
Oh, my God, it's moving,
it's moving, it's moving.
296
00:13:33,720 --> 00:13:34,680
Oh, my God.
297
00:13:36,600 --> 00:13:37,600
Oh, my God.
298
00:13:37,680 --> 00:13:38,920
[exhales heavily]
299
00:13:39,000 --> 00:13:41,680
Bakers, you have ten minutes left!
300
00:13:41,760 --> 00:13:42,920
If you're lucky.
301
00:13:43,000 --> 00:13:45,520
Right, I need to get a move on.
I really need to get a move on.
302
00:13:45,600 --> 00:13:48,560
[Jürgen] I'm going to cook
the matza for five minutes.
303
00:13:48,640 --> 00:13:50,440
[Amanda] I've gotta get it decorated.
304
00:13:51,480 --> 00:13:53,480
[Maggie] I made
some little meringue kisses.
305
00:13:53,560 --> 00:13:55,520
It's not meant to be a candle. [laughs]
306
00:13:55,600 --> 00:13:57,880
I'm putting charoset on.
307
00:13:57,960 --> 00:13:59,520
[George] These are spice biscuits.
308
00:13:59,600 --> 00:14:02,040
I'll blitz them up, whip up some cream,
309
00:14:02,120 --> 00:14:03,840
fold it in and then pipe.
310
00:14:03,920 --> 00:14:06,480
[Amanda] This is my chocolate mascarpone.
311
00:14:06,560 --> 00:14:07,480
Raspberry coulis.
312
00:14:07,560 --> 00:14:09,840
Hopefully it don't make it all mushy.
313
00:14:11,400 --> 00:14:15,240
[George] I think Paul and Prue might have
something to say about this presentation.
314
00:14:15,320 --> 00:14:16,920
Always going on about presentation,
aren't they?
315
00:14:17,000 --> 00:14:18,760
I'd love it if one day you just wentâ¦
316
00:14:20,080 --> 00:14:21,640
-Yeah.
-[both laugh]
317
00:14:21,720 --> 00:14:24,240
And then walked out like that,
"See you later, guys."
318
00:14:24,320 --> 00:14:27,240
[Lizzie] I think the colour's lovely,
I don't know if it's appetising.
319
00:14:27,320 --> 00:14:29,040
Looks like some swamp creature.
320
00:14:29,120 --> 00:14:30,760
Bakers, you have one minute left.
321
00:14:30,840 --> 00:14:31,720
Ah!
322
00:14:32,400 --> 00:14:33,800
[Chigs] Come on. Nearly there.
323
00:14:33,880 --> 00:14:35,600
I'm just painting my matza.
324
00:14:36,120 --> 00:14:39,200
[Maggie] I'm putting frozen fruit on top.
Hopefully, it won't leak out.
325
00:14:39,280 --> 00:14:41,200
This here is the mango
and the blueberries.
326
00:14:41,880 --> 00:14:42,960
[Freya] That's cute.
327
00:14:43,520 --> 00:14:46,200
[gasps] Kiwis flying everywhere.
328
00:14:47,840 --> 00:14:50,480
Bakers, your time is up.
329
00:14:51,000 --> 00:14:52,000
Oh, that's it.
330
00:14:52,080 --> 00:14:54,600
[Noel] Please step away
from your pavlovas.
331
00:14:55,440 --> 00:14:57,840
Actually, I believe
the plural is "pavlovi."
332
00:14:58,600 --> 00:15:00,160
-[Matt] Happy?
-Yeah, chuffed to bits.
333
00:15:01,560 --> 00:15:04,920
It sunk and there's some cracks.
It's a pavlova.
334
00:15:11,920 --> 00:15:16,520
[Noel]
Nine Signature pavlovas
baked in just two hours 45 minutes
335
00:15:16,600 --> 00:15:19,400
now face the judgment of Paul and Prue.
336
00:15:19,480 --> 00:15:20,920
-[Prue] Hi, Crystelle.
-Hello.
337
00:15:21,000 --> 00:15:22,240
-Hi.
-Hi, Crystelle.
338
00:15:27,480 --> 00:15:30,800
-[Paul] Looks great.
-Those little egg shapes are lovely.
339
00:15:32,360 --> 00:15:36,520
So, I've got a coconut streusel base,
a lime curd, and then fresh Kiwis.
340
00:15:38,760 --> 00:15:39,840
[Prue] Delicious.
341
00:15:39,920 --> 00:15:43,320
Really strong lime
which goes beautifully with the meringue.
342
00:15:43,400 --> 00:15:45,040
The sides are too thick.
343
00:15:45,120 --> 00:15:48,440
You've got, like, an impenetrable wall
you've gotta get through.
344
00:15:48,520 --> 00:15:50,920
-But flavours are great though.
-[sighs] I'll take that.
345
00:15:55,520 --> 00:15:57,480
We have the pyramids in matza.
346
00:15:57,560 --> 00:16:00,680
-So, just the basic pavlova, then.
-[Jürgen] Just the basic pavlova.
347
00:16:00,760 --> 00:16:05,080
[Paul] The idea is very good.
It's a little untidy. It's cracked a bit.
348
00:16:06,440 --> 00:16:07,800
[Prue] That is so unusual.
349
00:16:07,880 --> 00:16:09,640
You get the dates first
and then the orange.
350
00:16:09,720 --> 00:16:13,280
It's a great blend of flavours,
and it works in that pavlova.
351
00:16:13,360 --> 00:16:15,960
I would have thought it wouldn't have
enough acidity, but it does.
352
00:16:16,040 --> 00:16:17,400
Jürgen's back.
353
00:16:17,480 --> 00:16:19,000
-Thank you.
-[Prue laughs]
354
00:16:19,080 --> 00:16:20,120
Mazel tov.
355
00:16:20,200 --> 00:16:21,440
[laughing] Thank you.
356
00:16:23,200 --> 00:16:25,880
{\an8}[Paul] I mean, it's not the most
attractive looking pavlova.
357
00:16:25,960 --> 00:16:29,160
-'Cause that green is⦠[laughs]
-[Prue] It looksâ¦
358
00:16:29,240 --> 00:16:32,880
[Lizzie] It is blueberry, rosemary,
and lemon curd.
359
00:16:32,960 --> 00:16:34,960
It's like something
out of a Willy Wonka Factory.
360
00:16:35,040 --> 00:16:36,000
[Matt] Yeah.
361
00:16:36,080 --> 00:16:38,200
I like the rosemary. Very good lemon curd.
362
00:16:38,280 --> 00:16:41,360
The flavours are spot-on.
I just think it's a bit stodgy.
363
00:16:45,000 --> 00:16:47,280
Love the appearance.
Has cracked a little bit.
364
00:16:51,200 --> 00:16:53,960
I would have put more raspberry,
less chocolate.
365
00:16:54,040 --> 00:16:56,280
-[Prue] The chocolate is so dominant.
-Okay.
366
00:16:59,920 --> 00:17:02,240
-[Prue] George, I think it looks awful.
-Okay.
367
00:17:02,320 --> 00:17:03,640
[Paul] The baking hasn't worked either.
368
00:17:03,720 --> 00:17:07,520
That idea of putting it in the proving
drawer to get that sort of crack in there.
369
00:17:08,840 --> 00:17:12,280
It's all marshmallow, isn't it?
You need to hollow it out more.
370
00:17:12,360 --> 00:17:14,120
-The flavours are great.
-[George] Okay.
371
00:17:14,200 --> 00:17:16,720
-The speculoos with the lemon.
-Absolutely delicious.
372
00:17:16,800 --> 00:17:18,000
It's not all bad news. Thank you.
373
00:17:19,960 --> 00:17:22,920
{\an8}-I think "informal" is a good word to use.
-Exactly.
374
00:17:23,000 --> 00:17:24,280
[Prue] Higgledy-piggledy.
375
00:17:25,240 --> 00:17:27,120
[Paul] Structurally, it's lost its way.
376
00:17:27,199 --> 00:17:29,159
-It's collapsed a little bit on the side.
-[Maggie] Yes.
377
00:17:29,240 --> 00:17:32,720
The flavours are lovely.
I think it does look a bit of a mess.
378
00:17:35,280 --> 00:17:37,679
It looks really summery and delicious.
379
00:17:37,760 --> 00:17:40,000
[Paul] I think you could've baked it
a little bit longer.
380
00:17:40,080 --> 00:17:41,880
-Because of that.
-[Giuseppe] Yes.
381
00:17:41,960 --> 00:17:43,080
[Paul] It's broken away.
382
00:17:44,320 --> 00:17:47,439
Mmm. Flavours are so fresh and summery.
383
00:17:47,520 --> 00:17:49,680
The peachy cream is just delicious.
384
00:17:49,760 --> 00:17:51,520
-Yeah. Thank you.
-[Prue] Well done.
385
00:17:54,040 --> 00:17:56,080
{\an8}-[Prue] Looks fantastic.
-Decoration looks very good.
386
00:17:56,160 --> 00:17:58,160
-Butâ¦
-Oh, gosh.
387
00:17:58,240 --> 00:18:00,920
The proof is literally in the pudding.
388
00:18:02,240 --> 00:18:04,000
[Paul] Wow, it's like an Eton mess.
389
00:18:04,080 --> 00:18:06,800
The aquafaba doesn't hold up well at all.
390
00:18:07,960 --> 00:18:09,240
[Paul] They're not very strong flavours.
391
00:18:09,320 --> 00:18:11,320
-They're not tangy or tart enough.
-[Freya] Okay.
392
00:18:11,400 --> 00:18:14,640
If you get a slice
of the candied peach, it's good.
393
00:18:14,720 --> 00:18:17,960
But the, sort of, sloppy bit
in the middle, that's not very nice.
394
00:18:23,440 --> 00:18:25,560
-[Paul] That looks amazing.
-[Prue] I love the edge.
395
00:18:25,640 --> 00:18:28,520
Just so casually, but elegantly swirled.
396
00:18:28,600 --> 00:18:30,760
Beautiful. All right, let's have a look.
397
00:18:30,840 --> 00:18:32,760
That just falls through.
398
00:18:32,840 --> 00:18:34,160
-Are you excited?
-I am.
399
00:18:34,240 --> 00:18:36,240
-That's for you.
-[Prue] Oh, look at that.
400
00:18:36,320 --> 00:18:39,000
It's filled with Chantilly cream
and a mango and passion fruit coulis.
401
00:18:39,080 --> 00:18:42,160
[Prue] It's lovely, soft,
but stable in the middle.
402
00:18:42,240 --> 00:18:43,680
And crunchy outside.
403
00:18:46,160 --> 00:18:47,360
I think it's wonderful.
404
00:18:47,440 --> 00:18:49,840
The acidity and the cream is just lovely.
405
00:18:49,920 --> 00:18:52,760
[Paul] There's a nice marshmallow
in there, its stable enough to hold it.
406
00:18:52,840 --> 00:18:55,000
It's quite difficult to get that balance.
407
00:18:55,080 --> 00:18:57,840
But the way you've done the top
and the chocolate, I can't, you knowâ¦
408
00:18:57,920 --> 00:18:58,920
-[laughing]
-[Lizzie] Wow.
409
00:18:59,000 --> 00:19:02,160
-[Paul] Well done.
-[Chigs] Thank you both. Thank you.
410
00:19:02,240 --> 00:19:03,480
[Matt] Whoo!
411
00:19:04,120 --> 00:19:05,600
-[exclaims]
-[Matt] Wow.
412
00:19:05,680 --> 00:19:08,320
-Were you expecting that?
-No, no, not at all.
413
00:19:08,400 --> 00:19:10,280
[Chigs] I can't believe it.
Hollywood handshake.
414
00:19:10,360 --> 00:19:12,240
My work here is done now. [chuckles]
415
00:19:12,320 --> 00:19:15,680
Paul said, "Jürgen is back,"
so I take that comment.
416
00:19:15,760 --> 00:19:16,640
It's great.
417
00:19:16,720 --> 00:19:18,720
I need to do well
in Technicals, definitely.
418
00:19:18,800 --> 00:19:22,240
Going to go in with a positive attitude
and do my best.
419
00:19:22,320 --> 00:19:24,360
All still to play for in Dessert Week.
420
00:19:28,200 --> 00:19:30,760
[Noel]
The bakers
could practice their pavlovas,
421
00:19:30,840 --> 00:19:33,280
but their next challenge
is a complete mystery.
422
00:19:35,920 --> 00:19:39,080
Bakers, welcome back to the tent
for your Technical challenge,
423
00:19:39,160 --> 00:19:42,720
which, today, has been set
by the evil Prue-Ella De Vil.
424
00:19:43,240 --> 00:19:47,560
This recipe requires
some serious multitasking,
425
00:19:47,640 --> 00:19:49,120
so get organised.
426
00:19:49,200 --> 00:19:51,600
[grunts] Shivers up my spine.
427
00:19:52,400 --> 00:19:56,600
As ever, this task is judged blind,
so we ask the judges to leave the tent.
428
00:19:57,720 --> 00:20:01,800
For your Technical challenge,
Evil Prue would like you each to make
429
00:20:01,880 --> 00:20:05,040
four individual sticky toffee puddings.
430
00:20:05,600 --> 00:20:08,680
Your sticky toffee puddings
need to be perfectly baked
431
00:20:08,760 --> 00:20:11,480
and served with sticky toffee sauce.
432
00:20:11,560 --> 00:20:14,000
-Would've thought that was obvious.
-You would've thought so.
433
00:20:14,080 --> 00:20:17,840
Your sticky toffee pudding
should be decorated with tuile triangles
434
00:20:17,920 --> 00:20:21,080
and served alongside
a smooth crème anglaise.
435
00:20:21,160 --> 00:20:22,400
[both] Mmmâ¦
436
00:20:22,480 --> 00:20:24,600
[Matt] You have 90 minutes.
437
00:20:24,680 --> 00:20:26,320
-[Noel] On your marksâ¦
-Get setâ¦
438
00:20:26,400 --> 00:20:28,400
-Bake!
-[Crystelle sighs]
439
00:20:28,480 --> 00:20:30,680
[chuckling] Why?
440
00:20:30,760 --> 00:20:32,440
[exhales heavily]
441
00:20:32,520 --> 00:20:35,040
I love sticky toffee pudding.
It's great, isn't it?
442
00:20:35,120 --> 00:20:37,120
[Amanda] My husband makes
the sticky toffee pudding at home.
443
00:20:37,200 --> 00:20:38,120
That's his thing.
444
00:20:38,200 --> 00:20:40,960
So I never have to make it.
Now I wish I had.
445
00:20:41,040 --> 00:20:43,720
I've never, ever made one. [chuckles]
446
00:20:43,800 --> 00:20:45,320
We'll see how it goes.
447
00:20:45,400 --> 00:20:48,440
This may be⦠I never have before,
maybe never, ever again.
448
00:20:50,080 --> 00:20:53,840
-[Paul] So, sticky toffee pudding.
-Who doesn't like a sticky toffee pudding?
449
00:20:53,920 --> 00:20:55,800
It's quite a complicated challenge.
450
00:20:55,880 --> 00:20:58,840
They have to make the pudding,
they have to make caramel sauce,
451
00:20:58,920 --> 00:21:01,400
the crème anglaise
and they have to make tuile.
452
00:21:01,480 --> 00:21:03,960
Of course, the sponge
is the most important thing.
453
00:21:04,040 --> 00:21:07,160
The problem might be that they'll think
it's cooked when it's not.
454
00:21:07,240 --> 00:21:09,360
So the danger is slightly undercooking.
455
00:21:10,000 --> 00:21:12,880
Mmm, that is a lovely light sponge.
456
00:21:12,960 --> 00:21:16,800
You can see it's baked all the way through
with that beautiful caramel on the top.
457
00:21:16,880 --> 00:21:20,360
Crème anglaise is beautifully smooth,
and it's that blend between the two.
458
00:21:20,440 --> 00:21:22,000
The whole lot is lovely together.
459
00:21:22,080 --> 00:21:24,160
I'm sure a couple of 'em
will get it spot-on.
460
00:21:24,240 --> 00:21:26,240
I don't think we'll have any disasters.
461
00:21:28,240 --> 00:21:31,360
This recipe
seems quite brief and complicated.
462
00:21:31,440 --> 00:21:33,560
[Chigs] I'll make the tuile first,
which I've never done before.
463
00:21:33,640 --> 00:21:35,560
I think it's a really thin,
skinny biscuit.
464
00:21:35,640 --> 00:21:37,960
"Tuile"? Tuile? Tules?
465
00:21:38,040 --> 00:21:40,720
"Cook the butter,
lemon juice and liquid glucoseâ¦"
466
00:21:40,800 --> 00:21:43,320
"Remove from the heat
and stir in the dry ingredientsâ¦"
467
00:21:43,960 --> 00:21:47,440
[George] Right. Hazelnuts,
sesame seeds, flour, butterâ¦
468
00:21:47,520 --> 00:21:48,720
Is this right?
469
00:21:49,400 --> 00:21:50,240
Okay.
470
00:21:50,320 --> 00:21:53,400
I've got to let it rest.
I am now on⦠Make toffee sauce.
471
00:21:53,480 --> 00:21:55,560
The sauce is the best part, hands down.
472
00:21:55,640 --> 00:21:59,040
"Make a wet caramel,
then add the cream, butter and vanilla."
473
00:21:59,120 --> 00:22:00,480
To make a wet caramelâ¦
474
00:22:00,560 --> 00:22:03,200
Does that mean
that you put water in the caramel?
475
00:22:03,280 --> 00:22:04,640
[nervously] I don't know.
476
00:22:04,720 --> 00:22:06,920
[Jürgen] Hot water
speeds up absorption of liquid.
477
00:22:07,000 --> 00:22:09,680
[Chigs] Gotta wait for this now
to go to a nice golden colour.
478
00:22:10,360 --> 00:22:11,520
[Jürgen] It is starting to brown.
479
00:22:12,200 --> 00:22:14,560
[Giuseppe] Now is the fun part,
pouring the cream.
480
00:22:15,120 --> 00:22:17,800
It's coming, but there's some
lumps of crystals in there.
481
00:22:18,560 --> 00:22:20,440
[George] This is gonna burn.
482
00:22:20,520 --> 00:22:23,480
I need to add some vanilla
to take out the burning smell.
483
00:22:25,040 --> 00:22:26,800
[Amanda] Doesn't look
very caramelly, does it?
484
00:22:26,880 --> 00:22:28,800
[exclaiming] Ah! Oh, no.
485
00:22:29,680 --> 00:22:30,640
[sighs]
486
00:22:32,040 --> 00:22:33,200
[Jürgen] Should bake my tuile,
487
00:22:33,280 --> 00:22:35,480
because I'll need
the oven for the pudding.
488
00:22:35,560 --> 00:22:38,480
Spread the tuile mixture into a rectangle.
489
00:22:38,560 --> 00:22:40,320
It's not really a rectangle, is it?
490
00:22:40,400 --> 00:22:42,160
-[beeps]
-[Jürgen] Tuile is in.
491
00:22:42,240 --> 00:22:45,800
There is no guidance whatsoever.
The point there is, "Bake."
492
00:22:45,880 --> 00:22:46,840
Oh!
493
00:22:47,440 --> 00:22:49,520
Oh, no, she died.
Do you think I can just use it?
494
00:22:50,520 --> 00:22:52,280
It's fine. They won't know. [chuckles]
495
00:22:52,360 --> 00:22:54,600
Oh, no. Today's just not my day.
496
00:22:55,600 --> 00:22:56,440
Right.
497
00:22:57,640 --> 00:23:01,400
Bakers, half of you are halfway through.
498
00:23:01,480 --> 00:23:04,960
The other half have half a challenge left.
499
00:23:05,040 --> 00:23:06,360
You're halfway through.
500
00:23:06,440 --> 00:23:07,920
Well, this is coming out.
501
00:23:08,600 --> 00:23:10,200
[Maggie] Come on.
502
00:23:10,280 --> 00:23:13,240
So, we let this cool a little bit
and then I'll cut it.
503
00:23:13,320 --> 00:23:16,680
And the next step
is to make the pudding batter.
504
00:23:16,760 --> 00:23:18,720
I've got the chopped dates,
the self-raising flour,
505
00:23:18,800 --> 00:23:20,280
butter, dark muscovado sugarâ¦
506
00:23:20,360 --> 00:23:23,280
And butter. I said butter already.
And chopped dates.
507
00:23:24,200 --> 00:23:29,080
I've got some butter and sugar in here.
I'm not sure if I need the flour.
508
00:23:29,160 --> 00:23:30,880
I have my doubts, somehow.
509
00:23:30,960 --> 00:23:32,360
I'll just read the recipe again.
510
00:23:32,440 --> 00:23:33,880
-[Noel] Maggie.
-[Maggie] Hello.
511
00:23:33,960 --> 00:23:35,200
[Noel] I'm gonna write number 11.
512
00:23:35,280 --> 00:23:36,440
Anything will help.
513
00:23:36,520 --> 00:23:40,040
-[laughs]
-"Push Paul into a ditch."
514
00:23:40,120 --> 00:23:41,000
[both laughing]
515
00:23:41,080 --> 00:23:44,280
Number 12,
"Maggie gets taken away by the police."
516
00:23:44,360 --> 00:23:47,920
Now, when they ask you about the recipe,
go, "What are these?"
517
00:23:48,000 --> 00:23:49,480
-[Maggie laughing]
-[George] What's next?
518
00:23:49,560 --> 00:23:50,720
I've got butter on my face.
519
00:23:50,800 --> 00:23:53,120
"Spoon some of the toffee sauce
into the pudding mould."
520
00:23:53,200 --> 00:23:55,880
It's always gutting when you turn them out
and there's no sauce.
521
00:23:55,960 --> 00:23:58,320
[Chigs] Divide the batter up
equally into the moulds.
522
00:23:58,880 --> 00:24:00,080
[Jürgen] Looks good.
523
00:24:00,160 --> 00:24:02,560
It's looking runny.
Let's stay with it, Mag.
524
00:24:02,640 --> 00:24:04,520
Don't change anything now.
525
00:24:04,600 --> 00:24:07,280
[Jürgen] Going in.
I'll check in 20 minutes.
526
00:24:07,360 --> 00:24:10,360
I'll go for 15 minutes to start with,
and see how it goes.
527
00:24:10,440 --> 00:24:11,480
[Chigs] Don't know how long for.
528
00:24:11,560 --> 00:24:14,680
I'm going for 15 minutes initially
and see what happens.
529
00:24:14,760 --> 00:24:15,880
[Matt] Now you got a handshake,
530
00:24:15,960 --> 00:24:18,440
I was wondering if you would
get a tattoo to commemorateâ¦
531
00:24:18,520 --> 00:24:20,240
[laughs] What would it look like?
532
00:24:20,320 --> 00:24:24,880
A sort of greasy, chubby-fingered hand
on a part of your body.
533
00:24:24,960 --> 00:24:26,200
Whereabouts?
534
00:24:26,280 --> 00:24:28,440
-Well, I daren't sayâ¦
-[laughs]
535
00:24:30,040 --> 00:24:32,840
Bakers, you have half an hour left.
What you doing with that?
536
00:24:32,920 --> 00:24:35,320
I just get upset
when one of the bakers leaves,
537
00:24:35,400 --> 00:24:37,000
so this week I'm gonna go instead.
538
00:24:37,080 --> 00:24:38,280
Good idea.
539
00:24:38,360 --> 00:24:41,320
I'm making the crème anglaise.
It's just thin custard.
540
00:24:41,400 --> 00:24:44,600
I've never made
a real custard with eggs before.
541
00:24:44,680 --> 00:24:45,920
Not a good start. [chuckles]
542
00:24:46,000 --> 00:24:48,320
[Chigs] I'm warming the milk,
cream and vanilla.
543
00:24:48,400 --> 00:24:50,880
Then I'll start adding
a little milk at a time.
544
00:24:50,960 --> 00:24:53,000
I can always do with a workout.
545
00:24:53,080 --> 00:24:56,440
It's very fine balance
where it goes from custard to fried egg.
546
00:24:56,520 --> 00:24:58,720
[Maggie] This is probably
the only thing that's right.
547
00:24:58,800 --> 00:25:01,360
And if I burn this,
then I'm really stuffed.
548
00:25:01,440 --> 00:25:02,560
[Jürgen] That's nice.
549
00:25:02,640 --> 00:25:04,440
Oh, no! There's lumps in it.
550
00:25:05,240 --> 00:25:06,520
Hot!
551
00:25:06,600 --> 00:25:08,760
Feel like it definitely is scrambled.
552
00:25:08,840 --> 00:25:11,000
Bakers, you have 15 minutes.
553
00:25:11,080 --> 00:25:13,520
-[gasps]
-I was gonna say that.
554
00:25:13,600 --> 00:25:14,960
The crème anglaise is done.
555
00:25:15,040 --> 00:25:17,560
All I have to wait
is for the puddings to cook.
556
00:25:17,640 --> 00:25:20,680
-[Jürgen] They haven't collapsed.
-Nope.
557
00:25:20,760 --> 00:25:23,680
Skewer's wet,
but that wet could be the caramel sauce.
558
00:25:23,760 --> 00:25:25,200
I just don't want them to be raw.
559
00:25:25,280 --> 00:25:26,120
[Amanda] They're rising.
560
00:25:26,200 --> 00:25:28,080
I'll do them for two more minutes,
'cause they're soggy.
561
00:25:28,720 --> 00:25:31,120
-You all right?
-[Maggie] I just looked in the oven.
562
00:25:31,200 --> 00:25:34,440
I've got little splodgy messes
in the bottom of the pudding basins.
563
00:25:34,520 --> 00:25:36,520
It's just sunken to a gluey mess.
564
00:25:37,960 --> 00:25:41,000
I must have left something out.
But it's all ticked off.
565
00:25:41,080 --> 00:25:43,280
-[Giuseppe] The other page is?
-[Maggie] No flour.
566
00:25:43,360 --> 00:25:45,840
No, there is flour. There you go. Yeah.
567
00:25:45,920 --> 00:25:50,560
Oh, right. That's what I didn't do.
I knew there was something.
568
00:25:50,640 --> 00:25:52,560
-Bakers, you have five minutesâ¦
-[both] Left.
569
00:25:53,640 --> 00:25:55,360
-Time to get them out.
-[timer beeps]
570
00:25:55,440 --> 00:25:58,840
-Shaky.
-There's sticky toffee pudding. [chuckles]
571
00:26:00,880 --> 00:26:03,720
I think I should turn them out
while they're still warm.
572
00:26:03,800 --> 00:26:05,160
Are you doing a magic trick?
573
00:26:05,240 --> 00:26:07,840
I will need three of those
and a little ball with that one.
574
00:26:07,920 --> 00:26:09,960
-[Noel laughs]
-[Crystelle] How on earth?
575
00:26:10,040 --> 00:26:11,240
Do I just⦠[gasps]
576
00:26:12,480 --> 00:26:13,840
Come on.
577
00:26:15,160 --> 00:26:16,920
I'll take that. Boom. [giggles]
578
00:26:18,960 --> 00:26:20,920
[Jürgen] I think it looks puddingy.
579
00:26:21,000 --> 00:26:25,760
[Amanda] Ah!
Oh, disaster. They're all raw.
580
00:26:25,840 --> 00:26:28,280
[sighs] It's all over. [chuckles]
581
00:26:28,360 --> 00:26:29,960
Let's go for it.
582
00:26:34,640 --> 00:26:36,600
You've gotta laugh, I'll say.
583
00:26:39,040 --> 00:26:42,320
Anybody watching
will feel very sorry for me. [chuckling]
584
00:26:42,400 --> 00:26:43,960
Bakers, you have one minute left.
585
00:26:45,000 --> 00:26:46,480
[Freya]
Ay caramba!
586
00:26:46,560 --> 00:26:48,360
Right. Best-looking tuiles.
587
00:26:48,440 --> 00:26:51,080
They're breaking!
Should've done it while it was hot.
588
00:26:51,160 --> 00:26:54,000
-How many have I done so far?
-I feel like this might be your third.
589
00:26:54,080 --> 00:26:56,560
-I'll have to mash that back up.
-Mash it up.
590
00:26:57,120 --> 00:26:58,160
[Jürgen] Either side.
591
00:26:58,240 --> 00:27:00,680
[Amanda] Do you think they'll notice
if I squash them in?
592
00:27:00,760 --> 00:27:02,280
The sauces go on the side.
593
00:27:02,360 --> 00:27:04,920
-[Chigs] Toffee sauce, it's not the best.
-[Freya] True nightmare.
594
00:27:05,000 --> 00:27:07,320
-I suppose that's it.
-[Maggie]
Et voilà .
595
00:27:08,280 --> 00:27:11,240
Bakers, your time is up.
596
00:27:11,320 --> 00:27:13,480
Jeez, phew, that was close, eh?
597
00:27:13,560 --> 00:27:17,760
Place your sticky toffee puddings
behind your photographs.
598
00:27:17,840 --> 00:27:19,480
I didn't put the flour in. [laughs]
599
00:27:19,560 --> 00:27:22,120
-It was just one lineâ¦
-[both] On the next page.
600
00:27:22,200 --> 00:27:23,720
-Didn't see it.
-Didn't see it, did I?
601
00:27:23,800 --> 00:27:27,280
[Matt]
Paul and Prue are looking
for four rich, sticky toffee puddings,
602
00:27:27,360 --> 00:27:30,000
silky toffee sauce, smooth crème anglaise
603
00:27:30,080 --> 00:27:32,440
and eight perfectly crispy tuiles.
604
00:27:32,520 --> 00:27:36,200
-And they'll have no idea whose is whose.
-Nice.
605
00:27:37,360 --> 00:27:39,560
-We got eight tuilesâ¦
-[Prue] Mmm-hmm.
606
00:27:39,640 --> 00:27:40,800
â¦with a bit of a snap.
607
00:27:40,880 --> 00:27:43,320
The pudding looks pretty solid.
608
00:27:43,400 --> 00:27:46,560
-The crumb's good.
-The sauce is a little bit stiff.
609
00:27:46,640 --> 00:27:48,400
Let's see what the anglaise is like.
610
00:27:48,480 --> 00:27:49,760
[Prue] That's very good.
611
00:27:51,480 --> 00:27:54,680
-[Paul] That's not bad, that.
-I must say, that is delicious.
612
00:27:54,760 --> 00:27:55,760
[Paul] Okay, moving on.
613
00:27:55,840 --> 00:27:58,240
We have eight tuiles, all pretty uniform.
614
00:27:58,320 --> 00:27:59,800
[Prue] Really nice and thin.
615
00:27:59,880 --> 00:28:01,520
-[Paul] This looks--
-[Prue] Stodgy.
616
00:28:01,600 --> 00:28:02,720
[Paul] Quite raw.
617
00:28:04,760 --> 00:28:07,240
-[Paul] Yeah.
-[Prue] It's very, very underbaked.
618
00:28:07,320 --> 00:28:09,520
-[Paul] Eight nice tuiles.
-[Prue] Very nice tuile.
619
00:28:09,600 --> 00:28:12,080
-[Paul] Nice shape.
-I'm impressed with the custards.
620
00:28:12,160 --> 00:28:13,280
-Yeah.
-Perfect.
621
00:28:13,360 --> 00:28:15,280
Looks a little stodgy and underbaked.
622
00:28:15,360 --> 00:28:19,040
It's a pity, because I had a bit
of the cooked bit and it's delicious.
623
00:28:19,120 --> 00:28:20,120
[Paul] Hmm.
624
00:28:20,200 --> 00:28:23,160
-Few issues. Wow.
-[Prue] This looks like a disaster.
625
00:28:23,240 --> 00:28:26,160
The sticky toffee puddings
obviously came out too early.
626
00:28:26,240 --> 00:28:27,840
They've managed to bake on the outside,
627
00:28:27,920 --> 00:28:29,360
-but the inside's just raw.
-[Prue] Yes.
628
00:28:29,440 --> 00:28:31,880
[Paul] Not bad.
Just a little bit longer on the caramel.
629
00:28:31,960 --> 00:28:34,880
-This is just on the turn.
-[Paul] Yeah, it's curdled.
630
00:28:36,200 --> 00:28:38,600
We have eight fairly even tuiles.
631
00:28:38,680 --> 00:28:40,600
[Prue] And rather nice-looking puddings.
632
00:28:40,680 --> 00:28:42,640
[Paul] Oh, that's well-baked. It's nice.
633
00:28:42,720 --> 00:28:44,440
-The anglaise is good.
-Mmm.
634
00:28:44,520 --> 00:28:46,200
-[Paul] Neat tuiles.
-[Prue] Very nice.
635
00:28:46,280 --> 00:28:49,080
[Paul] Sponge is good.
Overall, that's pretty decent actually.
636
00:28:49,160 --> 00:28:50,520
Moving on.
637
00:28:50,600 --> 00:28:53,840
-[Prue] Well, they're underdone.
-[Paul] A bit raw in the middle.
638
00:28:53,920 --> 00:28:55,520
Let's have a look at the sauces.
639
00:28:58,160 --> 00:29:00,920
They've gone slightly over the edge.
It's gone almost treacle.
640
00:29:01,000 --> 00:29:02,600
-[Prue] Right.
-[Paul] Burnt tuiles.
641
00:29:02,680 --> 00:29:04,520
-Burnt to a cinder--
-[Prue] Rather funny shape.
642
00:29:05,160 --> 00:29:06,720
-[Paul] Scrambled eggs.
-[Prue] Scrambled.
643
00:29:06,800 --> 00:29:08,600
And underdone caramel.
644
00:29:09,400 --> 00:29:10,440
Oh, dear.
645
00:29:11,720 --> 00:29:14,440
Mmm. And that is raw. That's a shame.
646
00:29:14,520 --> 00:29:16,720
-[Prue] Oh, dear.
-[Paul chuckles] What is that?
647
00:29:16,800 --> 00:29:18,560
[Prue] Those tuiles look really good.
648
00:29:18,640 --> 00:29:20,920
-Don't they!
-[Prue chuckles]
649
00:29:21,000 --> 00:29:23,400
It looks like caramelised onion chutney.
650
00:29:23,480 --> 00:29:25,720
[Prue chuckles] That's exactly
what it looks like.
651
00:29:25,800 --> 00:29:26,920
[Paul] Burnt to a cinder.
652
00:29:27,000 --> 00:29:29,600
-[Noel] You're not gonna try?
-[Paul] I'll leave it. Thanks.
653
00:29:30,560 --> 00:29:31,840
-Moving on.
-[Prue] Last one.
654
00:29:31,920 --> 00:29:33,960
[Paul] These tuiles aren't too bad,
I like the colour.
655
00:29:34,040 --> 00:29:36,200
-We have a baked sponge.
-[Prue] Hmm.
656
00:29:36,280 --> 00:29:37,640
[Paul] Let's have a look at the caramel.
657
00:29:38,640 --> 00:29:40,040
[all laughing]
658
00:29:42,280 --> 00:29:43,720
-[Noel] We'll spill it out.
-[Paul] Come on.
659
00:29:43,800 --> 00:29:45,920
-Do it like a bottle of ketchup, maybe.
-Come on.
660
00:29:46,760 --> 00:29:47,760
[grunts]
661
00:29:48,840 --> 00:29:51,920
[Paul] Ah! We have fully-fledged toffee.
662
00:29:52,000 --> 00:29:53,640
-Wow.
-[Matt] Yeah, I'm in.
663
00:29:53,720 --> 00:29:54,960
This is gonna be interesting.
664
00:29:55,680 --> 00:29:56,720
[Noel]
Paul and Prue
665
00:29:56,800 --> 00:29:59,800
will now rank the sticky toffee puddings
from worst to best.
666
00:29:59,880 --> 00:30:02,280
In ninth place, this one.
667
00:30:02,840 --> 00:30:05,280
Oh, Maggie.
This was a fair old disaster, wasn't it?
668
00:30:05,360 --> 00:30:07,560
I made for you a gluten-freeâ¦
669
00:30:07,640 --> 00:30:09,520
-[all laughing]
-â¦sticky toffee pudding.
670
00:30:09,600 --> 00:30:11,560
-You forget to put the flour in?
-[Maggie] Yes.
671
00:30:11,640 --> 00:30:12,680
[Prue] Oh, bad luck.
672
00:30:12,760 --> 00:30:14,800
In eighth spot, we have this one.
673
00:30:14,880 --> 00:30:17,040
Amanda. Raw, you burnt the tuiles,
674
00:30:17,120 --> 00:30:20,800
you scrambled the crème anglaise
and caramel's not caramelised enough.
675
00:30:20,880 --> 00:30:22,680
-But besides that, brilliant.
-[all chuckle]
676
00:30:22,760 --> 00:30:23,880
[mouthing] Thank you.
677
00:30:23,960 --> 00:30:25,920
In seventh place, we have this one.
678
00:30:26,000 --> 00:30:30,120
George. Very raw puddings, sadly.
679
00:30:30,200 --> 00:30:31,680
[Matt]
Freya is sixth.
680
00:30:31,760 --> 00:30:32,760
Crystelle is fifth.
681
00:30:32,840 --> 00:30:35,520
Giuseppe, fourth and Chigs, third.
682
00:30:35,600 --> 00:30:37,120
So in second spot, we haveâ¦
683
00:30:39,360 --> 00:30:40,440
this one. Whose is this?
684
00:30:41,120 --> 00:30:41,960
Lizzie.
685
00:30:42,040 --> 00:30:43,360
Your sponge is pretty good,
686
00:30:43,440 --> 00:30:46,680
crème anglaise is good
and your caramel sauce is good. Well done.
687
00:30:46,760 --> 00:30:49,680
[Prue] Which means we have Jürgen.
688
00:30:49,760 --> 00:30:51,680
[all cheering]
689
00:30:53,680 --> 00:30:54,600
Thank you.
690
00:30:54,680 --> 00:30:56,360
Really nice sticky toffee puddings.
691
00:30:56,440 --> 00:30:57,960
Very good tuile.
692
00:30:58,040 --> 00:30:59,520
Excellent crème anglaise.
693
00:30:59,600 --> 00:31:00,680
Perfect sauce.
694
00:31:00,760 --> 00:31:02,320
-Very good.
-Thank you.
695
00:31:02,400 --> 00:31:03,400
[Jürgen] It's wonderful.
696
00:31:03,480 --> 00:31:06,800
I hardly can believe it.
Winning the Technical in Dessert Week.
697
00:31:06,880 --> 00:31:09,760
One I was afraid of,
but it seems I have to be afraid ofâ¦
698
00:31:09,840 --> 00:31:10,840
[chuckles]
699
00:31:10,920 --> 00:31:13,160
â¦to be on the spot and concentrated.
700
00:31:13,240 --> 00:31:14,680
[Lizzie] Who knows what happened?
701
00:31:14,760 --> 00:31:17,280
Came second, so thanks, everyone else,
for undercooking.
702
00:31:17,360 --> 00:31:22,320
I will never, ever, ever, ever,
bake a sticky toffee pudding again.
703
00:31:22,400 --> 00:31:24,160
My husband's the expert, I don't need to.
704
00:31:24,240 --> 00:31:25,760
He's gotta be good at something.
705
00:31:25,840 --> 00:31:28,560
I knew there had to be flour
and I just couldn't see it.
706
00:31:28,640 --> 00:31:31,480
Nothing you can do
when you've made a very silly mistake.
707
00:31:31,560 --> 00:31:34,200
I love making it really hard for myself.
708
00:31:34,280 --> 00:31:37,480
So tomorrow I'll just
have to do amazingly. [chuckles]
709
00:31:43,580 --> 00:31:46,060
[Noel]
Just one more challenge remains
710
00:31:46,140 --> 00:31:49,540
before Prue and Paul decide
Dessert Week's Star Baker.
711
00:31:50,540 --> 00:31:52,820
And who will be asked to leave the tent.
712
00:31:55,740 --> 00:32:00,300
Bakers, I hope you are rested and ready
for your Showstopper challenge.
713
00:32:00,380 --> 00:32:01,980
[Noel] Today, Paul and Prue
714
00:32:02,060 --> 00:32:06,940
would love you to make
a celebratory joconde imprime dessert.
715
00:32:07,020 --> 00:32:11,060
An impressive, multi-layered dessert
wrapped in a joconde collar.
716
00:32:11,140 --> 00:32:15,140
Now the collar is a key element
and must be highly decorative.
717
00:32:15,220 --> 00:32:19,780
Classically, a joconde
is a whisked sponge with ground almonds.
718
00:32:20,420 --> 00:32:22,180
You have four and a half hours.
719
00:32:22,260 --> 00:32:24,580
Unfortunately, we've used four hours
720
00:32:24,660 --> 00:32:26,980
explaining to you what this challenge is.
You got half an hour.
721
00:32:27,060 --> 00:32:28,060
[Matt] Good luck.
722
00:32:28,140 --> 00:32:29,780
-[Noel] On your marksâ¦
-[Matt] Get setâ¦
723
00:32:29,860 --> 00:32:31,020
[Noel chuckles] Bake.
724
00:32:33,620 --> 00:32:37,740
[Matt]
Taken from the French nickname
for the Mona Lisa,
the "joconde,"
725
00:32:37,820 --> 00:32:40,820
the judges are expecting
highly decorative designs
726
00:32:40,900 --> 00:32:44,660
to be baked into the baker's own
joconde collared masterpieces.
727
00:32:44,740 --> 00:32:49,020
The idea is that our jocondes need to be
as decorative as the
Mona Lisa.
728
00:32:49,100 --> 00:32:50,140
So, no pressure.
729
00:32:50,220 --> 00:32:53,420
I've been to see the
Mona Lisa.
I didn't really like it that much.
730
00:32:53,500 --> 00:32:55,540
I was like, "Is this it?" [chuckles]
731
00:32:55,620 --> 00:32:59,860
What we're asking for
is a collar made of joconde sponge,
732
00:32:59,940 --> 00:33:03,180
which has been imprinted with a design.
733
00:33:03,260 --> 00:33:05,180
They can do anything they like
by way of dessert
734
00:33:05,260 --> 00:33:07,900
inside this imprime collar.
735
00:33:07,980 --> 00:33:09,660
[Paul] Now, they could be mousse,
736
00:33:09,740 --> 00:33:11,740
they could be bavarois,
they could be crème pat,
737
00:33:11,820 --> 00:33:14,420
they could be jelly dacquoise,
anything they want.
738
00:33:14,500 --> 00:33:16,580
But it's about getting it all set.
739
00:33:16,660 --> 00:33:18,340
Timing has to be right.
740
00:33:18,420 --> 00:33:20,180
-We're over a third of the way through.
-[timer beeping]
741
00:33:20,260 --> 00:33:22,820
[Paul] And we're left
with nine fantastic bakers.
742
00:33:22,900 --> 00:33:25,740
So I'm expecting the best of the best.
743
00:33:27,300 --> 00:33:28,300
-Hi, Lizzie.
-Hello.
744
00:33:28,380 --> 00:33:29,220
-Hello, Lizzie.
-Hello.
745
00:33:29,300 --> 00:33:32,420
Lizzie, we want to hear
about your joconde imprime.
746
00:33:32,500 --> 00:33:34,020
It's a Liverpool version.
747
00:33:34,100 --> 00:33:37,620
So I'm doing the Liverpool skyscape
on a hazelnut joconde.
748
00:33:37,700 --> 00:33:40,180
Gonna pipe it all in red and blue
for the two football clubs.
749
00:33:40,260 --> 00:33:41,500
Lovely.
750
00:33:41,860 --> 00:33:45,820
{\an8}[Noel]
Liverpool's iconic skyline
will surround Lizzie's layered dessert
751
00:33:45,900 --> 00:33:47,740
{\an8}
of chocolate genoise sponge,
752
00:33:47,820 --> 00:33:51,700
hazelnut and pecan dacquoise
and pecan parfait,
753
00:33:51,780 --> 00:33:54,660
topped with a dark chocolate
and moonshine ganache.
754
00:33:54,740 --> 00:33:58,580
I think it's wonderfully ambitious.
All you have to do is produce it.
755
00:33:58,660 --> 00:34:01,060
You have the people
of Liverpool behind you.
756
00:34:01,140 --> 00:34:02,100
Especially this one.
757
00:34:04,100 --> 00:34:07,860
So, this is the design paste.
Basically, it's just a cake batter.
758
00:34:07,940 --> 00:34:10,140
[Noel]
To create their joconde imprime,
759
00:34:10,220 --> 00:34:13,820
the bakers must begin
by piping their intricate designs.
760
00:34:13,900 --> 00:34:16,300
[George] I drew out the template myself.
Just thought, "Make it look nice."
761
00:34:16,380 --> 00:34:19,660
[Noel]
But Jürgen's the only baker
making sure his joconde collar
762
00:34:19,740 --> 00:34:21,380
not only looks the partâ¦
763
00:34:21,460 --> 00:34:26,260
[humming "Pastime With Good Company"]
764
00:34:26,340 --> 00:34:28,219
â¦but sounds the part too.
765
00:34:28,300 --> 00:34:31,420
[Jürgen] The piece of music
is called "Pastime With Good Company."
766
00:34:31,500 --> 00:34:34,659
It has been composed by Henry VIII himself
767
00:34:34,740 --> 00:34:38,659
as a love song to Catherine of Aragon
from the 16th century.
768
00:34:39,020 --> 00:34:43,659
{\an8}[Matt]
Jürgen's historical joconde imprime
will see classic Tudor flavours
769
00:34:43,740 --> 00:34:47,219
{\an8}
in layers of English white wine jelly
with fresh strawberries, mint,
770
00:34:47,300 --> 00:34:49,860
{\an8}
and black pepper
and white chocolate bavarois
771
00:34:49,940 --> 00:34:52,380
{\an8}
wrapped in his
intricately-piped love song.
772
00:34:52,740 --> 00:34:53,980
This is quite tricky.
773
00:34:54,060 --> 00:34:56,020
Is this something you'd make at home?
774
00:34:56,100 --> 00:34:59,219
Yes, I did a
Star Trek one
as a wedding cake for a former--
775
00:34:59,300 --> 00:35:00,740
Star Trek? [chuckling]
776
00:35:00,820 --> 00:35:03,940
Two Spaceship Enterprises
kissing on the joconde.
777
00:35:04,020 --> 00:35:05,740
-Wow.
-[chuckles]
778
00:35:06,820 --> 00:35:09,580
[Matt]
While Jürgen's
recreating the sixteenth centuryâ¦
779
00:35:09,659 --> 00:35:10,900
[Amanda] I need to get a wriggle on.
780
00:35:10,980 --> 00:35:13,659
â¦Amanda's heading
even further back in time.
781
00:35:13,740 --> 00:35:15,300
[Amanda] It's called Adam's Temptation,
782
00:35:15,380 --> 00:35:17,980
'cause I thought
I'd go with an Adam and Eve theme.
783
00:35:18,060 --> 00:35:21,340
That's why I've got the serpent
climbing around the apple tree.
784
00:35:21,700 --> 00:35:24,820
{\an8}[Noel]
Amanda's dessert
will be of biblical proportions,
785
00:35:24,900 --> 00:35:27,100
{\an8}
containing sinfully indulgent layers
786
00:35:27,180 --> 00:35:31,020
of caramelised apple jelly
and boozy Calvados bavarois.
787
00:35:31,100 --> 00:35:32,740
So, are we allowed to eat this?
788
00:35:32,820 --> 00:35:35,140
Will you be tempted to eat it? I hope so.
789
00:35:35,220 --> 00:35:36,460
I've got this done now.
790
00:35:36,540 --> 00:35:39,980
[Noel]
To preserve the definition
of their detailed designsâ¦
791
00:35:40,060 --> 00:35:41,180
[whimpers]
792
00:35:41,260 --> 00:35:43,820
â¦the decorative paste must be firmly set
793
00:35:43,900 --> 00:35:46,580
before it can be covered
with the second part of the collarâ¦
794
00:35:46,660 --> 00:35:49,700
-[Jürgen] No damage.
-â¦the joconde sponge.
795
00:35:49,780 --> 00:35:52,740
So, I've got almond flour.
I'm gonna fold this in gently,
796
00:35:52,820 --> 00:35:54,700
you basically don't wanna
knock out the air.
797
00:35:54,780 --> 00:35:56,940
It's very pliable,
so you can bend it, fold it.
798
00:35:57,020 --> 00:35:58,820
Hence why you use it to make the collar.
799
00:35:58,900 --> 00:36:01,580
[Matt]
And after
yesterday's Technical travestyâ¦
800
00:36:01,660 --> 00:36:04,140
To get this wrong is a disaster.
801
00:36:04,220 --> 00:36:07,420
â¦Maggie's under even more pressure
to get her joconde right.
802
00:36:08,140 --> 00:36:10,260
Just to let you know, this is plain flour.
803
00:36:10,340 --> 00:36:13,140
-Really? And what do you do with that?
-You often put in sponges.
804
00:36:13,220 --> 00:36:15,820
-[Maggie] Really?
-[both] It gives it a body. Yeah.
805
00:36:15,900 --> 00:36:18,020
It's a bit late for this advice,
if I may say soâ¦
806
00:36:18,100 --> 00:36:19,340
[Paul laughing]
807
00:36:19,700 --> 00:36:23,380
[Matt]
To avoid any more mistakes,
Maggie's keeping things simple.
808
00:36:23,460 --> 00:36:25,340
Her strawberry patent joconde collar
809
00:36:25,420 --> 00:36:28,580
will hold layers of strawberry bavarois
and strawberry coulis.
810
00:36:28,900 --> 00:36:30,900
-[laughing]
-[Paul] Just to let you know.
811
00:36:30,980 --> 00:36:32,820
{\an8}[Maggie] Thank you.
Got a ring around the plain flour.
812
00:36:32,900 --> 00:36:34,780
{\an8}[Prue] He'll tease you forever.
813
00:36:34,860 --> 00:36:36,980
Just think about today.
It's going to be great.
814
00:36:37,060 --> 00:36:39,380
-Yes. [laughs]
-[Lizzie gasps]
815
00:36:39,460 --> 00:36:40,420
Oh, cold.
816
00:36:40,500 --> 00:36:43,420
[Noel]
To ensure their designs
stick to the joconde spongeâ¦
817
00:36:43,500 --> 00:36:44,620
It's nice and frozen.
818
00:36:45,740 --> 00:36:46,900
Here it goes.
819
00:36:46,980 --> 00:36:48,500
â¦speed is of the essence.
820
00:36:48,580 --> 00:36:49,420
I'll have to work quickly,
821
00:36:49,500 --> 00:36:52,220
otherwise the decoration will melt
and get smudged.
822
00:36:52,300 --> 00:36:55,700
[Noel]
But Chigs
is gonna have to work twice as fast.
823
00:36:55,780 --> 00:36:58,780
A lot of people are doing one tier,
but I'm going for two.
824
00:36:58,860 --> 00:36:59,860
Go big or go home.
825
00:37:00,220 --> 00:37:03,060
[Matt]
Based on his sister's
new bathroom tiles,
826
00:37:03,140 --> 00:37:05,740
{\an8}
Chigs' geometric patterned joconde collars
827
00:37:05,820 --> 00:37:08,180
will wrap around
black forest-flavoured layers
828
00:37:08,260 --> 00:37:11,060
of cherry mousse, cherry jelly
and chocolate bavarois
829
00:37:11,140 --> 00:37:13,500
for his ambitious two-tiered dessert.
830
00:37:13,580 --> 00:37:15,140
[Noel] How do you motivate yourself?
831
00:37:15,220 --> 00:37:17,740
[Chigs] I compete against myself.
I want to be better.
832
00:37:17,820 --> 00:37:19,740
That's what my comedy agent used to say.
833
00:37:19,820 --> 00:37:21,860
"Don't look at others,
just concentrate on yourself."
834
00:37:21,940 --> 00:37:23,340
Exactly. And look how far you've got.
835
00:37:23,420 --> 00:37:24,460
-Ahâ¦
-You're doing well.
836
00:37:24,540 --> 00:37:27,460
-Now I'm in a baking show.
-[both chuckle]
837
00:37:28,540 --> 00:37:30,620
[Matt]
And Chigs isn't the only baker
838
00:37:30,700 --> 00:37:33,380
taking his joconde imprime
to the next level.
839
00:37:33,460 --> 00:37:34,980
[George] I'm going for two tiers.
840
00:37:35,060 --> 00:37:37,380
Just feel like I haven't
impressed Paul and Prue much
841
00:37:37,460 --> 00:37:39,300
and I just want to
show them what I can do.
842
00:37:39,660 --> 00:37:41,220
[Noel]
George's joconde imprime
843
00:37:41,300 --> 00:37:45,420
{\an8}
will be decorated with a flower design
inspired by his mum's garden.
844
00:37:45,500 --> 00:37:48,220
Inside, there'll be layers
of caramel chocolate mousse,
845
00:37:48,300 --> 00:37:52,020
dark chocolate-coated peanuts
and peanut butter bavarois.
846
00:37:52,100 --> 00:37:53,660
Can you spell bavarois?
847
00:37:53,740 --> 00:37:56,700
-B-A-V-O-I-R?
-No.
848
00:37:56,780 --> 00:37:59,620
-Have you asked anyone else?
-No. Should we ask Amanda?
849
00:37:59,700 --> 00:38:01,700
-Amanda, spell bavarois.
-Yes.
850
00:38:02,980 --> 00:38:06,540
B-A-V-A-R-O-I-S?
851
00:38:06,620 --> 00:38:08,540
Well done, madam. Well done.
852
00:38:08,620 --> 00:38:10,420
The verdict is in, not guilty.
853
00:38:10,500 --> 00:38:12,340
So, joconde goes in.
854
00:38:12,420 --> 00:38:14,460
[Amanda] I'm gonna go
with ten minutes first.
855
00:38:14,540 --> 00:38:16,780
They don't take long,
'cause they're so thin.
856
00:38:16,860 --> 00:38:19,620
[Noel]
When baking thin
and delicate spongesâ¦
857
00:38:19,700 --> 00:38:21,540
Setting timer to seven.
858
00:38:21,620 --> 00:38:24,780
â¦timings and temperatures
are more crucial than ever.
859
00:38:26,060 --> 00:38:28,580
[Crystelle] Both my sponges have gone in
for eight minutes at 200 degrees.
860
00:38:28,660 --> 00:38:29,540
Fingers crossed.
861
00:38:30,500 --> 00:38:33,260
[Noel]
Underbaked joconde
will be too soft to stand up,
862
00:38:33,340 --> 00:38:35,140
resulting in saggy collars.
863
00:38:35,220 --> 00:38:37,900
[sighs] I'll just have to hope it bakes.
864
00:38:37,980 --> 00:38:39,500
That's never happened before.
865
00:38:39,580 --> 00:38:41,860
[Noel]
Overbaked
and it will become too dry
866
00:38:41,940 --> 00:38:44,220
and crack when wrapped
around their desserts.
867
00:38:45,220 --> 00:38:46,340
[timer beeping]
868
00:38:46,420 --> 00:38:47,900
[Freya] I'm gonna test them.
869
00:38:48,780 --> 00:38:49,940
She can come out.
870
00:38:50,740 --> 00:38:53,340
-[Lizzie] I'm out.
-[Maggie] Is it actually cooked enough?
871
00:38:53,420 --> 00:38:54,820
I don't want to overdo it.
872
00:38:54,900 --> 00:38:57,620
I don't know if the pattern
is still gonna be there.
873
00:38:57,700 --> 00:38:58,940
We'll see.
874
00:38:59,820 --> 00:39:01,180
[Chigs] Why's it gone so quiet?
875
00:39:01,260 --> 00:39:04,420
Oh, it's sticking. I need a knife.
876
00:39:05,620 --> 00:39:07,020
[Lizzie] I'm happy with how it's came out.
877
00:39:07,780 --> 00:39:08,820
[Jürgen] It looks great.
878
00:39:10,380 --> 00:39:12,940
[Freya] Oh, my God.
The pattern's come off.
879
00:39:13,020 --> 00:39:15,740
-Should I just stick with it?
-Will you make it again?
880
00:39:15,820 --> 00:39:17,220
You ain't got time.
881
00:39:19,180 --> 00:39:20,460
[Maggie] It isn't quite cooked.
882
00:39:21,020 --> 00:39:23,060
I didn't cook it long enough. I panicked.
883
00:39:24,340 --> 00:39:28,540
I just don't want to make a mess of this,
so I am actually going to do it again.
884
00:39:30,900 --> 00:39:33,460
Bakers, you're halfway through.
885
00:39:34,260 --> 00:39:37,180
[Maggie] I did this
so precisely the first time.
886
00:39:37,260 --> 00:39:39,860
He wants such a high finish,
doesn't he? [laughing]
887
00:39:39,940 --> 00:39:44,140
I know. But you know, I want
a high finish when I deliver a baby.
888
00:39:44,220 --> 00:39:45,980
-[both chuckle]
-Soâ¦
889
00:39:46,060 --> 00:39:47,420
[Noel] How many babies have you delivered?
890
00:39:47,500 --> 00:39:50,780
No idea, but every single one
was like the first one.
891
00:39:50,860 --> 00:39:54,660
[Noel] Just remember, making a joconde
collar isn't a profound experience.
892
00:39:54,740 --> 00:39:56,260
Delivering a baby is.
893
00:39:56,340 --> 00:39:58,900
-That's so true.
-Stick that in your pipe, Paul Hollywood.
894
00:39:58,980 --> 00:40:00,420
Take that with me.
895
00:40:00,500 --> 00:40:02,860
[Matt]
While Maggie
remakes her joconde collarâ¦
896
00:40:02,940 --> 00:40:05,260
[Maggie] This is the difference
between going home and staying.
897
00:40:05,340 --> 00:40:10,260
â¦the rest of the bakers
can begin the monumental taskâ¦
898
00:40:10,340 --> 00:40:11,340
-Whoopsie-daisies.
-Whoops.
899
00:40:11,420 --> 00:40:12,940
[George] The pressure is mounting.
900
00:40:13,020 --> 00:40:16,780
â¦of creating the multiple mousses,
jellies and sponges.
901
00:40:16,860 --> 00:40:20,380
This is the most complicated thing
I have ever made in my entire life.
902
00:40:20,460 --> 00:40:22,180
[Matt]
But that's not stopping Giuseppe
903
00:40:22,260 --> 00:40:25,380
from following
in his father's revered footsteps.
904
00:40:25,460 --> 00:40:29,020
My dad was a professional chef
and a passionate baker.
905
00:40:29,100 --> 00:40:31,860
I took inspiration from one of the most
beautiful wedding cakes
906
00:40:31,940 --> 00:40:33,900
that he made for a family friend.
907
00:40:33,980 --> 00:40:36,260
Mine is not gonna be as grand as my dad's.
908
00:40:36,340 --> 00:40:39,020
I can only try to be as fractionally
good as he's ever been.
909
00:40:39,380 --> 00:40:43,780
[Matt]
Giuseppe's joconde imprime dessert
will see layers of Genoise Sponge
910
00:40:43,860 --> 00:40:47,740
with pistachio and red fruit bavarois,
decorated with fresh fruits
911
00:40:47,820 --> 00:40:50,860
in an epic recreation
of his dad's wedding cake.
912
00:40:50,940 --> 00:40:53,220
You have, by any chance, a spare bench?
'Cause I--
913
00:40:53,300 --> 00:40:57,180
-[Noel giggling]
-I've clearly run out of space here.
914
00:40:57,260 --> 00:40:59,300
Look how clean his bench is.
915
00:40:59,380 --> 00:41:01,500
-It's weird isn't it?
-That's German engineering.
916
00:41:01,580 --> 00:41:02,980
-So freakish.
-German engineering.
917
00:41:03,060 --> 00:41:05,980
You don't expect the Italian engineering
to be, you knowâ¦
918
00:41:06,060 --> 00:41:08,300
Not quite as good.
It's a little haphazard.
919
00:41:08,380 --> 00:41:10,980
-But, you know, the results are good.
-Yeah, we get the job done.
920
00:41:11,060 --> 00:41:12,540
-You get the job done.
-Yeah.
921
00:41:12,620 --> 00:41:13,940
[sighs]
922
00:41:14,020 --> 00:41:15,820
[Noel]
With so many
different layers to makeâ¦
923
00:41:15,900 --> 00:41:18,020
[Amanda] Trouble is,
it's only one arm, isn't it?
924
00:41:18,100 --> 00:41:21,700
â¦the bakers must ensure
that every element is perfectly set.
925
00:41:21,780 --> 00:41:23,420
[Jürgen] I'll start with the wine
926
00:41:23,500 --> 00:41:25,260
because the alcohol works
against the setting.
927
00:41:25,340 --> 00:41:27,420
So, a bowl of some alcohol.
928
00:41:27,500 --> 00:41:29,540
[Noel]
And Jürgen's not the only oneâ¦
929
00:41:29,620 --> 00:41:32,460
Five, six⦠Oh! Seven.
930
00:41:32,540 --> 00:41:34,780
â¦risking hitting the bottle.
931
00:41:34,860 --> 00:41:36,140
[Crystelle] This is coconut rum.
932
00:41:36,220 --> 00:41:39,780
It's called, "Una Piña Colada, Por Favor."
[giggles]
933
00:41:39,860 --> 00:41:41,300
It's just holiday in a drink.
934
00:41:41,660 --> 00:41:45,620
{\an8}[Noel]
To bring back distant memories
of sipping cocktails in the sun,
935
00:41:45,700 --> 00:41:48,380
{\an8}
Crystelle's dessert
will resemble a pineapple
936
00:41:48,460 --> 00:41:51,700
{\an8}
and hold layers of pineapple
and coconut rum compote,
937
00:41:51,780 --> 00:41:53,820
{\an8}
lime jelly and coconut bavarois.
938
00:41:53,900 --> 00:41:56,420
How many leaves of gelatin
are you putting in there?
939
00:41:56,500 --> 00:42:00,260
-Six, seven?
-Uh, so in the bavarois, there's 13.
940
00:42:00,340 --> 00:42:01,260
[Paul] Wow.
941
00:42:02,420 --> 00:42:04,220
[Prue] Oh, my goodness,
you are a brave girl.
942
00:42:04,300 --> 00:42:06,460
-[Matt] Good luck.
-Thank you, will need it.
943
00:42:07,420 --> 00:42:10,020
[Matt]
While the rest of the bakers
are relying on their gelatinâ¦
944
00:42:10,100 --> 00:42:13,420
The tofu gives, like,
a really smooth, like, mousse.
945
00:42:13,500 --> 00:42:16,900
â¦vegan Freya
is having to get creative once again.
946
00:42:16,980 --> 00:42:19,300
You don't really
have problems with it setting
947
00:42:19,380 --> 00:42:21,900
because it just, like,
resets back like tofu.
948
00:42:22,740 --> 00:42:25,100
[Matt]
In a rectangular joconde imprime,
949
00:42:25,180 --> 00:42:28,740
Freya's chocolate and orange mousse
will be accompanied by orange jelly,
950
00:42:28,820 --> 00:42:31,100
as well as layers of hazelnut dacquoise
951
00:42:31,180 --> 00:42:33,340
and Italian meringue buttercream.
952
00:42:33,420 --> 00:42:36,580
Made once again
with her vegan egg white substitute.
953
00:42:36,660 --> 00:42:40,220
You're using Swiss Meringue
and dacquoise as well.
954
00:42:40,300 --> 00:42:41,900
A lot of aquafaba going in this.
955
00:42:41,980 --> 00:42:43,580
It seems like a lot.
956
00:42:43,660 --> 00:42:45,220
-[Paul] Right.
-But it's actually not that much.
957
00:42:45,300 --> 00:42:46,540
I hope it's gonna be one of those things
958
00:42:46,620 --> 00:42:49,100
that you just, like,
would never know that it's vegan.
959
00:42:49,180 --> 00:42:50,420
That's my goal, anyway.
960
00:42:52,740 --> 00:42:54,740
-Bakers--
-Bakers, you've--
961
00:42:54,820 --> 00:42:57,180
-[both laughing]
-Have an hour left.
962
00:42:57,260 --> 00:42:58,540
[yelling in exasperation]
963
00:42:59,180 --> 00:43:01,220
We're going in for eight right now.
964
00:43:01,300 --> 00:43:04,420
[Matt]
While Maggie is back
to baking her joconde collarâ¦
965
00:43:04,500 --> 00:43:06,460
[Maggie] Live dangerously,
that's what I like to do.
966
00:43:06,540 --> 00:43:08,140
â¦for the rest of the bakersâ¦
967
00:43:08,220 --> 00:43:09,900
[Crystelle] Oh, this is so tense.
968
00:43:09,980 --> 00:43:12,500
â¦cake construction can commence.
969
00:43:12,580 --> 00:43:15,060
Time is key now.
So everything sets in time.
970
00:43:15,620 --> 00:43:18,500
Everybody's terrified
about collapsing cakes.
971
00:43:18,580 --> 00:43:20,820
[Matt]
But it's a process
that can't be rushedâ¦
972
00:43:20,900 --> 00:43:22,140
I'm gonna put the base layer in first.
973
00:43:22,700 --> 00:43:24,860
It's important that it's nice
and tight and snug.
974
00:43:24,940 --> 00:43:27,500
â¦as any gaps or cracks in the collarâ¦
975
00:43:27,580 --> 00:43:28,780
Oh, careful, George.
976
00:43:28,860 --> 00:43:32,020
â¦and the fillings will ooze out
before they can set.
977
00:43:32,100 --> 00:43:34,180
I'll just block up the holes.
978
00:43:34,260 --> 00:43:35,860
Thank goodness for extras.
979
00:43:36,700 --> 00:43:38,660
[Chigs] Cherry mousse, going in first.
980
00:43:40,740 --> 00:43:42,220
[Prue] Almost all the of the bakers
981
00:43:42,300 --> 00:43:45,460
are doing quite complicated constructions,
aren't they?
982
00:43:45,540 --> 00:43:47,820
[Paul] It's a really tricky challenge.
983
00:43:47,900 --> 00:43:50,700
[Freya] It doesn't look like tofu now,
does it?
984
00:43:50,780 --> 00:43:52,860
-Freya, that's the hardest job.
-[Prue] Yeah.
985
00:43:52,940 --> 00:43:56,660
Doing a vegan joconde and vegan fillings
986
00:43:56,740 --> 00:43:58,220
and vegan bavarois.
987
00:43:58,300 --> 00:44:00,260
[Matt] So you're doing not a round collar?
988
00:44:00,340 --> 00:44:03,620
A bit of tactics because the vegan sponge
is not very bendy.
989
00:44:03,700 --> 00:44:05,540
Actually, I'm more worried
about Crystelle.
990
00:44:05,620 --> 00:44:08,860
Because she has that piña colada bavarois.
991
00:44:08,940 --> 00:44:11,500
[Crystelle] It's so risky,
because if that bavarois is not set,
992
00:44:11,580 --> 00:44:12,980
the whole thing just collapses.
993
00:44:13,060 --> 00:44:15,220
I've just got to go for it now.
994
00:44:15,300 --> 00:44:17,540
[Prue] I'm worried about Maggie.
995
00:44:17,620 --> 00:44:21,460
-Their main challenge is going to be time.
-[Paul] It's gonna be hard, Prue.
996
00:44:21,540 --> 00:44:24,100
It's brownish. What more can I do?
997
00:44:24,180 --> 00:44:25,940
[Amanda] This is apple jelly.
998
00:44:27,420 --> 00:44:29,060
[gasps]
999
00:44:29,140 --> 00:44:30,140
No!
1000
00:44:30,940 --> 00:44:32,540
And we're winging it.
1001
00:44:32,620 --> 00:44:34,460
[sighs]
1002
00:44:34,540 --> 00:44:38,060
Making sure that it's all level and now,
this can finally go in the freezer.
1003
00:44:38,140 --> 00:44:39,700
-[thuds]
-Oh, my God.
1004
00:44:39,780 --> 00:44:42,700
-[Noel] Gently does it.
-[Crystelle laughs]
1005
00:44:42,780 --> 00:44:45,900
-Did the puppet walk.
-I did. I know. Mortifying.
1006
00:44:45,980 --> 00:44:47,620
[Amanda] It just needs to set.
1007
00:44:53,060 --> 00:44:54,980
Bakers, you have half an hour left.
1008
00:44:55,060 --> 00:44:56,700
Sort it out!
1009
00:44:56,780 --> 00:44:58,780
I can't believe people
get paid for doing that.
1010
00:44:58,860 --> 00:45:00,700
Amanda, neither can we.
1011
00:45:01,260 --> 00:45:05,020
I am confident it's going to set.
Set! [chuckles]
1012
00:45:05,100 --> 00:45:06,500
[Matt]
While their cakes coolâ¦
1013
00:45:06,580 --> 00:45:08,100
[George] Hopefully,
it's doing its thing in there.
1014
00:45:08,180 --> 00:45:09,900
â¦things are heating up for the bakersâ¦
1015
00:45:09,980 --> 00:45:11,420
It's all go, go, go.
1016
00:45:11,500 --> 00:45:14,820
â¦as they still have their final
layers and decorations to make.
1017
00:45:14,900 --> 00:45:17,660
I'm preparing the final element
of my cake which is the mirror glaze.
1018
00:45:17,740 --> 00:45:20,220
[Crystelle] I'm making my lime jelly,
which will go on the top.
1019
00:45:20,300 --> 00:45:24,500
My bavarois, which is setting and should
be set in 16 seconds, apparently.
1020
00:45:24,580 --> 00:45:25,580
[both cheering]
1021
00:45:28,420 --> 00:45:29,260
[timer beeping]
1022
00:45:29,940 --> 00:45:31,660
[Jürgen] I'll check on the bavarois.
1023
00:45:32,220 --> 00:45:33,300
Yeah, it's good enough.
1024
00:45:33,380 --> 00:45:36,500
This is so tense,
because if that bavarois has not set,
1025
00:45:36,580 --> 00:45:39,620
then you'll watch me crumble
and burn, like my joconde.
1026
00:45:39,700 --> 00:45:42,460
Oh, tension!
1027
00:45:42,540 --> 00:45:46,860
Mirror glaze, still quite warm,
but it should be okay. Gonna put it on.
1028
00:45:47,860 --> 00:45:49,860
[Maggie] That's the strawberry coulis.
1029
00:45:49,940 --> 00:45:53,300
Hoping that it doesn't leak out
when I take it out of the mould.
1030
00:45:53,380 --> 00:45:55,020
[Maggie] This is gonna go splodge.
1031
00:45:55,100 --> 00:45:57,540
[Jürgen] I'm going to pour
the jelly in the freezer.
1032
00:45:57,620 --> 00:46:00,060
[Chigs] No more layers,
this is all decoration now.
1033
00:46:00,140 --> 00:46:01,860
Chigs, you're shaking the entire ground.
1034
00:46:01,940 --> 00:46:04,620
-Don't wobble this piece of floor.
-[Chigs] Soz.
1035
00:46:08,220 --> 00:46:10,980
Bakers, you have ten minutes left.
1036
00:46:11,060 --> 00:46:12,180
Shall I take it out?
1037
00:46:13,380 --> 00:46:14,580
Coming out.
1038
00:46:14,660 --> 00:46:17,460
[Crystelle] Right.
Come on, jelly. Please be set.
1039
00:46:17,980 --> 00:46:20,420
Life has never felt more tense.
1040
00:46:20,500 --> 00:46:23,140
It's still quite liquid, but I'm gonna
go in. I can't wait any longer.
1041
00:46:23,980 --> 00:46:25,620
[Freya] Is that just gonna fall apart?
1042
00:46:27,540 --> 00:46:29,460
It's standing still, so I'm all right.
1043
00:46:31,060 --> 00:46:34,180
There we go.
It looks like the jelly didn't leak.
1044
00:46:34,260 --> 00:46:35,700
[Amanda gasps]
1045
00:46:35,780 --> 00:46:38,780
Ah! It's all coming out!
1046
00:46:40,060 --> 00:46:41,980
My thing's leaked a little bit.
1047
00:46:42,060 --> 00:46:44,820
[breathing heavily]
1048
00:46:44,900 --> 00:46:46,300
It's not set properly.
1049
00:46:46,380 --> 00:46:49,540
I can't take the collar off
'cause it's going to completely collapse.
1050
00:46:49,620 --> 00:46:52,260
[George] I think it's getting stuck
on the peanut layer.
1051
00:46:53,100 --> 00:46:54,540
I'm a happy man now, yeah.
1052
00:46:54,620 --> 00:46:56,140
Get in there.
1053
00:46:56,220 --> 00:46:58,260
Bakers, you have one minute left.
1054
00:46:58,340 --> 00:47:02,180
Shall we go for it now?
I can hold it till they say, "walk away."
1055
00:47:02,260 --> 00:47:04,820
It's beastly unfair
that it hasn't behaved.
1056
00:47:04,900 --> 00:47:06,100
[exhales deeply]
1057
00:47:06,180 --> 00:47:07,940
[Crystelle] Shaking.
1058
00:47:14,500 --> 00:47:17,220
Bakers, your time is up.
1059
00:47:17,300 --> 00:47:19,540
[Noel] Please step away from your bakes.
1060
00:47:22,020 --> 00:47:26,020
[Maggie chuckling] There we go.
The avalanche has started.
1061
00:47:28,540 --> 00:47:30,020
We might as well go out with a bang.
1062
00:47:37,660 --> 00:47:41,380
[Noel]
It's judgement time
for our bakers' joconde imprimes.
1063
00:47:41,800 --> 00:47:44,880
Jürgen, would you like to bring
your Showstopper up, please?
1064
00:47:53,680 --> 00:47:56,040
Well, I think it looks absolutely amazing.
1065
00:47:56,120 --> 00:47:59,000
[Paul] The wine jelly.
You've got a few little bubbles in there.
1066
00:47:59,080 --> 00:48:01,960
But I like the way it's set.
That view looks lovely.
1067
00:48:02,520 --> 00:48:04,600
That cut through beautifully.
1068
00:48:05,120 --> 00:48:07,720
-Wow.
-[Jürgen] It's topped by wine jelly.
1069
00:48:07,800 --> 00:48:10,800
Then white chocolate Bavarian
with black pepper.
1070
00:48:10,880 --> 00:48:14,480
Then a genoise and then at the bottom
there's a hazelnut dacquoise.
1071
00:48:15,560 --> 00:48:19,600
That is such a luxurious, creamy,
boozy mouthful.
1072
00:48:19,680 --> 00:48:21,600
Your textures of everything are gorgeous.
1073
00:48:21,680 --> 00:48:23,760
-I can't get the black pepper.
-No, I'm looking for the pepper.
1074
00:48:23,840 --> 00:48:25,680
Usually it comes a bit later.
1075
00:48:25,760 --> 00:48:28,080
-Okay, let's just wait for a minute.
-[all chuckling]
1076
00:48:28,160 --> 00:48:29,640
[Paul] If you'd like to sing.
1077
00:48:29,720 --> 00:48:32,360
[humming "Pastime With Good Company"]
1078
00:48:37,160 --> 00:48:38,920
-[clapping]
-That's very familiar.
1079
00:48:40,480 --> 00:48:42,120
-Got the pepper.
-[Jürgen] Got the pepper?
1080
00:48:42,200 --> 00:48:43,480
[all laughing]
1081
00:48:45,000 --> 00:48:45,880
Excellent.
1082
00:48:51,360 --> 00:48:53,720
This is inspired
by a crime scene that I went to.
1083
00:48:53,800 --> 00:48:55,480
[all laughing]
1084
00:48:55,560 --> 00:48:57,280
When I was very young in service.
1085
00:48:57,360 --> 00:48:59,800
So I think you struggled with the joconde.
1086
00:48:59,880 --> 00:49:02,720
And the dam has broken
when it was still trying to set.
1087
00:49:02,800 --> 00:49:06,600
[Amanda] It's genoise sponge
with Calvados Bavarian cream,
1088
00:49:06,680 --> 00:49:09,120
with caramelised apple jelly.
1089
00:49:09,200 --> 00:49:12,000
And the top is a maple syrup glaze.
1090
00:49:12,080 --> 00:49:14,720
They look like very beautiful layers. Mmm.
1091
00:49:17,240 --> 00:49:20,760
You know, it tastes absolutely delicious,
but it does not taste a lot of apple.
1092
00:49:20,840 --> 00:49:22,800
You're getting more
of an alcoholic flavour.
1093
00:49:22,880 --> 00:49:24,560
The texture of everything is great.
1094
00:49:24,640 --> 00:49:27,800
But unfortunately you drowned
everything out with that Calvados.
1095
00:49:31,760 --> 00:49:34,160
You've lost some of the definition,
but it's pretty.
1096
00:49:34,240 --> 00:49:36,560
I think overall,
it's quite a professional-looking piece.
1097
00:49:36,640 --> 00:49:38,680
Very, very elegant.
1098
00:49:38,760 --> 00:49:44,080
The filling is two types of bavarois,
pistachio and raspberry and strawberry.
1099
00:49:44,160 --> 00:49:46,240
[Paul] Mmm, great layers.
1100
00:49:47,480 --> 00:49:49,560
Oh, look at that, soft as anything.
1101
00:49:51,400 --> 00:49:53,280
-Beautiful.
-Oh.
1102
00:49:53,360 --> 00:49:55,160
Great flavours. Great acidity.
1103
00:49:55,240 --> 00:49:58,080
The genoise has been baked beautifully.
It's lovely and soft.
1104
00:49:58,160 --> 00:50:00,120
I mean, you'd serve that
at a decent hotel.
1105
00:50:00,200 --> 00:50:02,400
-How many stars?
-Oh, a good five.
1106
00:50:03,720 --> 00:50:05,160
-[Prue] Excellent.
-Thank you very much.
1107
00:50:05,240 --> 00:50:06,400
[Matt and Noel] Well done.
1108
00:50:09,880 --> 00:50:11,160
The bin's for you.
1109
00:50:11,240 --> 00:50:14,200
-"I'm wheelie born in Liverpool."
-[Paul] Oh, right, yeah.
1110
00:50:14,280 --> 00:50:15,760
-[all laughing]
-I love it.
1111
00:50:15,840 --> 00:50:18,760
You got the Liverpool skyline,
which is pretty cool.
1112
00:50:18,840 --> 00:50:21,000
It's a bit rudimentary.
1113
00:50:21,080 --> 00:50:23,240
[chuckling] Dacquoise is
a little bit tough.
1114
00:50:23,320 --> 00:50:24,640
[Prue] It's hard work, Lizzie.
1115
00:50:24,720 --> 00:50:27,720
[Paul] I think your texture's all wrong,
but your flavours are beautiful.
1116
00:50:27,800 --> 00:50:29,560
-It's wheelie good.
-There you go.
1117
00:50:29,640 --> 00:50:30,880
[all laughing]
1118
00:50:33,440 --> 00:50:37,560
{\an8}[Paul] Well, I think it looks beautiful.
The pipework is particularly good.
1119
00:50:37,640 --> 00:50:39,600
Simple, but effective. [clicks tongue]
1120
00:50:39,680 --> 00:50:41,640
[Prue] Those layers are really lovely.
1121
00:50:44,200 --> 00:50:46,080
They're very powerful flavours.
1122
00:50:46,160 --> 00:50:49,760
The coconut and lime
is just beautiful. Mmm.
1123
00:50:49,840 --> 00:50:53,320
The lime, it's so powerful.
I would've pulled that back a little bit.
1124
00:50:53,400 --> 00:50:55,600
But everything else I'm happy with.
Thank you.
1125
00:50:59,120 --> 00:51:00,960
[Prue] I like the flower patterns.
1126
00:51:01,040 --> 00:51:04,680
But where the joins are,
it's a bit clumsy. It's sort of lopsided.
1127
00:51:07,360 --> 00:51:09,080
-Well, what am I--
-The peanut layer.
1128
00:51:10,120 --> 00:51:12,840
Oh, literally you've got
a layer of peanuts.
1129
00:51:12,920 --> 00:51:14,120
[crunching]
1130
00:51:15,400 --> 00:51:18,720
You certainly get the peanut flavour
and the peanut crunch.
1131
00:51:18,800 --> 00:51:21,040
[Paul] That peanut layer is ridiculous.
Can't get through it.
1132
00:51:21,120 --> 00:51:23,320
I think you've just gone overkill
with the peanuts.
1133
00:51:23,400 --> 00:51:25,880
-I quite like peanuts.
-[all laughing]
1134
00:51:30,320 --> 00:51:32,080
[Paul] It looks amazing.
The joconde's well done.
1135
00:51:32,160 --> 00:51:34,600
-I mean, this was taken from a
tile.
-[Chigs chuckles] Yeah.
1136
00:51:34,680 --> 00:51:37,400
And it's so original
and it looks startling.
1137
00:51:37,480 --> 00:51:39,080
-Thank you.
-[Paul] And two tiers.
1138
00:51:39,160 --> 00:51:41,120
Looks like a delicious bathroom.
1139
00:51:41,200 --> 00:51:42,120
[chuckles]
1140
00:51:45,320 --> 00:51:48,320
The bavarois are perfection.
They are perfection.
1141
00:51:48,400 --> 00:51:50,560
Your flavours
and your textures are superb.
1142
00:51:50,640 --> 00:51:53,360
They're just firm enough to stay up.
1143
00:51:53,440 --> 00:51:54,840
I mean, it's really clever.
1144
00:51:54,920 --> 00:51:57,880
I don't even like Black Forest gateau
and I love that.
1145
00:51:57,960 --> 00:51:59,200
Thank you.
1146
00:52:03,120 --> 00:52:05,200
[Prue] You've lost some of the imprime.
1147
00:52:05,280 --> 00:52:07,720
It's a bit messy,
but let's have a look inside, shall we?
1148
00:52:07,800 --> 00:52:10,440
[Freya] The joconde is chocolate hazelnut.
1149
00:52:10,520 --> 00:52:12,800
Then there's a hazelnut dacquoise
1150
00:52:12,880 --> 00:52:15,920
and then a layer
of Italian meringue buttercream,
1151
00:52:16,000 --> 00:52:17,840
then a chocolate orange mousse
1152
00:52:17,920 --> 00:52:19,920
and then on top, it's orange jelly.
1153
00:52:22,040 --> 00:52:24,560
[Paul] It's set quite hard.
It's more like a ganache.
1154
00:52:24,640 --> 00:52:25,640
-Yeah, yeah.
-[Paul] The mousse.
1155
00:52:25,720 --> 00:52:28,400
-I think the orange is too strong.
-[Paul] So strong.
1156
00:52:28,480 --> 00:52:31,160
[Prue] But I actually think
your joconde is really good.
1157
00:52:31,240 --> 00:52:32,480
Thank you.
1158
00:52:32,560 --> 00:52:36,280
It needed a cream, it needed something
in there to hold everything together.
1159
00:52:36,360 --> 00:52:38,200
I've had some beautiful vegan cakes.
1160
00:52:38,280 --> 00:52:40,200
It's not one of the better ones.
1161
00:52:48,560 --> 00:52:50,280
See the Dam Busters have been in.
1162
00:52:50,360 --> 00:52:51,480
[laughing]
1163
00:52:51,560 --> 00:52:52,920
Let's have a look at it.
1164
00:52:56,440 --> 00:52:58,600
[Prue] Well, it's a very pretty colour.
1165
00:53:02,280 --> 00:53:03,280
Mmm.
1166
00:53:03,360 --> 00:53:06,400
Maggie, the flavour is lovely.
It's the essence of summer.
1167
00:53:06,480 --> 00:53:08,120
The strawberries are just beautiful.
1168
00:53:08,200 --> 00:53:10,000
[Paul] Where's your second
element in this?
1169
00:53:10,080 --> 00:53:11,440
The bavarois and the coulis.
1170
00:53:11,520 --> 00:53:12,800
[Paul] Ah, that's the second element.
1171
00:53:12,880 --> 00:53:14,800
What have you been doing
for four and a half hours?
1172
00:53:15,640 --> 00:53:18,200
-Doing it twice.
-[Paul] Ah, did you do it twice?
1173
00:53:18,280 --> 00:53:20,360
-Flavours are lovely.
-[Prue] And the joconde is good.
1174
00:53:20,440 --> 00:53:21,800
-Thank you so much.
-[Paul] Thank you.
1175
00:53:21,880 --> 00:53:23,720
You've been more than kind.
1176
00:53:25,480 --> 00:53:27,240
[Maggie chuckling] It was what it was.
1177
00:53:27,320 --> 00:53:30,600
They did say it tasted lovely,
but I think they were just being kind.
1178
00:53:30,680 --> 00:53:31,920
Really happy with what I delivered.
1179
00:53:32,000 --> 00:53:34,120
Think I might be up for consideration
for Star Baker.
1180
00:53:34,200 --> 00:53:36,680
But Giuseppe's and Jürgen's,
theirs is just another level.
1181
00:53:36,760 --> 00:53:38,680
[Freya] I feel like
that was pretty brutal,
1182
00:53:38,760 --> 00:53:40,040
to be honest with you.
1183
00:53:40,120 --> 00:53:41,600
It's not that I don't agree.
1184
00:53:41,680 --> 00:53:43,680
But, like, I kinda just don't agree.
1185
00:53:43,760 --> 00:53:44,760
[laughs]
1186
00:53:52,400 --> 00:53:55,560
Well, that Showstopper
ran the gamut, didn't it?
1187
00:53:55,640 --> 00:53:58,240
[Paul] Giuseppe, Jürgen, Chigs.
1188
00:53:58,320 --> 00:54:00,080
I think they've all done
quite well out of this.
1189
00:54:00,160 --> 00:54:03,200
-Jürgen's was an amazing concept.
-I think Jürgen's was beautiful.
1190
00:54:03,280 --> 00:54:06,640
But if you have another look
at Chigs', it's still holding well.
1191
00:54:06,720 --> 00:54:10,000
All the layers were there.
The taste was delicious.
1192
00:54:10,080 --> 00:54:12,720
-Fantastic flavour.
-[Paul] Some of them did collapse.
1193
00:54:12,800 --> 00:54:16,000
There was a couple of people that messed
up a bit with textures and flavours.
1194
00:54:16,080 --> 00:54:19,680
You look at Maggie, she classed the puree
on top as a second element.
1195
00:54:19,760 --> 00:54:20,880
That's not the case.
1196
00:54:20,960 --> 00:54:22,840
-You're not buying it.
-[Paul] I'm not buying it.
1197
00:54:22,920 --> 00:54:25,560
It split as well.
I mean, it poured out all over the place.
1198
00:54:25,640 --> 00:54:28,480
But also
I was really disappointed in Freya.
1199
00:54:28,560 --> 00:54:31,360
Because although she did better
with the dacquoise in this,
1200
00:54:31,440 --> 00:54:32,640
it was far too thick.
1201
00:54:32,720 --> 00:54:33,880
[Paul] That was very dry.
1202
00:54:33,960 --> 00:54:35,080
But then you look at Amanda's,
1203
00:54:35,160 --> 00:54:38,320
the Calvados in that bavarois
was the only thing you could taste.
1204
00:54:38,400 --> 00:54:40,520
-And it split.
-But it tasted nice.
1205
00:54:40,600 --> 00:54:42,560
You gotta look back
on the two challenges as well.
1206
00:54:42,640 --> 00:54:44,880
We'll have another cup of tea
and another slice of cake,
1207
00:54:44,960 --> 00:54:47,120
-and then we'll make a decision.
-Slice of cake.
1208
00:54:47,200 --> 00:54:49,800
[mimics Worzel Gummidge] Cup of tea
and a slice of cake, Aunt Sally.
1209
00:55:01,360 --> 00:55:04,920
Well, bakers,
thank you for another great week.
1210
00:55:05,000 --> 00:55:08,800
It falls to me to announce
who the Star Baker is.
1211
00:55:08,880 --> 00:55:10,960
And that person isâ¦
1212
00:55:12,960 --> 00:55:14,200
Chigs.
1213
00:55:14,720 --> 00:55:16,760
-[Matt] Congratulations!
-[cheering]
1214
00:55:21,960 --> 00:55:25,880
Okay, bakers, that means
that I've got the horrible job this week
1215
00:55:25,960 --> 00:55:29,280
of announcing the person who's leaving us,
1216
00:55:29,360 --> 00:55:30,760
and we're really gonna miss them.
1217
00:55:30,840 --> 00:55:34,760
The person who's leaving us this week isâ¦
1218
00:55:42,840 --> 00:55:44,560
Maggie.
1219
00:55:46,240 --> 00:55:49,320
It's been such good fun.
[chuckling] It's been suchâ¦
1220
00:55:49,400 --> 00:55:51,880
[Prue] Maggie, honestly,
you've done so well.
1221
00:55:51,960 --> 00:55:54,880
[Maggie] The whole thing
has been such fun, really.
1222
00:55:54,960 --> 00:55:58,320
And just to have been part of it
is just a complete joy.
1223
00:55:58,400 --> 00:56:00,040
[Matt] We're going to miss you so much.
1224
00:56:00,120 --> 00:56:03,360
To have stayed for four weeks.
I think it comes pretty high, really.
1225
00:56:03,440 --> 00:56:07,280
On a personal level,
nothing can beat delivering a baby.
1226
00:56:08,120 --> 00:56:10,320
And bringing a new life into the world.
1227
00:56:10,400 --> 00:56:12,520
But it comes quite second.
1228
00:56:12,600 --> 00:56:14,080
Just having a bad week.
1229
00:56:14,160 --> 00:56:16,480
-You'll have a good week next week.
-Thank you, I will.
1230
00:56:16,560 --> 00:56:19,160
Ah, God. Nightmare. [laughs]
1231
00:56:19,240 --> 00:56:22,160
I feel like
I definitely scraped through that.
1232
00:56:22,240 --> 00:56:25,480
Glad to be here,
but I'm really sad to see Maggie go.
1233
00:56:25,560 --> 00:56:27,560
-[Paul] Well done, Chigs.
-Thank you very much, Paul.
1234
00:56:27,640 --> 00:56:29,680
[sighs in relief]
1235
00:56:29,760 --> 00:56:31,400
[Chigs]
What the hell just happened?
1236
00:56:31,480 --> 00:56:32,360
Thank you.
1237
00:56:32,440 --> 00:56:34,720
Get a handshake
and Star Baker in the same week.
1238
00:56:34,800 --> 00:56:36,800
[Crystelle] Oh, you bloody smashed it.
1239
00:56:36,880 --> 00:56:40,480
Can't believe it. I'm honestlyâ¦
I am so speechless right now.
1240
00:56:40,560 --> 00:56:43,280
It never happens. But I'm lost for words.
1241
00:56:43,360 --> 00:56:45,360
[Paul] I think Chigs
smashed it out the park.
1242
00:56:45,440 --> 00:56:48,400
I think all three challenges,
he was exceptionally good.
1243
00:56:48,480 --> 00:56:51,240
I mean, for a guy who said
he'd been baking up to 12 months ago,
1244
00:56:51,320 --> 00:56:52,840
he's done an amazing job.
1245
00:56:52,920 --> 00:56:54,840
I got Star Baker, Mum.
1246
00:56:54,920 --> 00:56:57,440
-[Chigs' mother]
Am I on TV?
-Yeah!
1247
00:56:57,520 --> 00:56:58,680
[Chigs' mother laughing]
1248
00:56:58,760 --> 00:57:01,320
-Congratulations, I'm so proud of you!
-Thank you, Mum.
1249
00:57:01,400 --> 00:57:04,720
-So proud of you. I love you.
-Thank you. I love you too!
1250
00:57:04,800 --> 00:57:06,720
[uplifting music playing]
99254