All language subtitles for The.Great.New.Year.Bake.Off.2023.1080p.HDTV.H264-DARKFLiX

All right, guys?

So the idea was we
all learn an instrument,

and then we could play
the opening song

to the New Year's episode. How did
we get on?

Well, obviously I chose
the Hammond organ.

Give us a quick demo.
Well, I left it at home.

I couldn't fit it in the car,
could I?

Paul, how did you get on
with your tiny piccolo?

Uh, not good mate.
I haven't got the lung capacity.

Prue, don't let me down.
Surely you mastered the triangle?

I can't get a sound out of it.

I think it's broken.

You're supposed to use one of these.

All right, don't worry,
guys, I've got this.

Looks like it's going to be
Solo Noel-io.

TRUMPET PLAYS

Noel! What? You ain't even playing!
Yeah.

Yeah, all right. Jurgen, that's
enough.

Welcome to The Great New
Year's Bake Off.

Do I still get my fiver, Noel?

We'll talk about it later.

What finer way to usher in 2024...

Enjoy. Have the best time.

...than with four talented bakers
coming back to the tent?

Jolly chilly, mind you, isn't it?

First to don the apron is Mark.

Happy New Year!

Terrifying to be back here.
I'm not sure why I said yes to this.

Back in 2020, he had
Star Baker highs...

Mark L. Oh, thank you.

...but went out with a bang
in Japanese Week.

It's cruel to say it's unedible,
but it's getting that way.

Paul Hollywood did use the word
inedible, so I'm here to make

something that's not inedible.

He'll be joined by a three-time
Star Baker, regular technical

dominator, and sometime
Hollywood hand-shaker...

Happy New Year.

...Jurgen.

Series 12 saw Jurgen create
astonishing bakes.

It looks beautiful.

That's delicious.

I think you've done well
there, Jurgen.

He made it to the semis...

Ganache is a bit bubbly.

...but missed out on the grand final.

I'm just not happy with
that biscuit.

Seeing the tent again,
creates quite a warm feeling.

So being back here is really great.

ALISON: Also returning from series
12 is former midwife Maggie.

I love New Year.

I think the atmosphere already
is terrifically good fun.

In 2021 she made it as far as
Dessert Week...

I love the tanginess coming
from the blackcurrant.

They are delicious.

...where a simple but fatal
error in the technical...

Did you forget to put the flour in?
Yes. Oh, bad luck.

...saw her heading home.

I just don't want to do anything
stupid this time, but who knows?

Last but not least is architectural
designer Maxy.

Happy New Year!

It feels amazing to be back,
but I am also feeling nervous.

In series 13...

Wow, look about that.

...she earned two handshakes
and two Star Bakers.

Maxy.

Yeah!

She made it to the quarterfinals,
but Pastry Week proved her undoing.

It's just raw down at the bottom
here.

Seeing as I went out on Pastry Week,
I've got to prove myself.

Hello, bakers.

Welcome back to the tent
and Happy New Year!

ALL: Happy New Year to you!

For your festive Signature
Challenge, the judges

would like you to make 12 highly
decorative, festive religieuses.

Which translates as nun,
because apparently

they look like a tiny nun.

Hey, shall we sing some songs
from The Sound Of Music?

Get us all in the mood?
I thought you'd kicked that habit?

The judges are looking for two filled
choux buns, neatly stacked

on top of each other, in the
traditional nun format.

They need to be flavoured
and decorated in a way

that represents the New Year.

Maybe a resolution.
Maybe a hangover.

You've got two hours.

On your marks... ..get set...

...bake.

How nice is it to be back, mate?

It's terrifying to be back.

It's wonderful being back
in the tent,

but the time pressure has started.

I feel all right making choux. I
make it a lot at home.

I've never made choux in the tent.

Seeing Jurgen puts a lot
of pressure on.

Our four amazing bakers

have to make a minimum of 12
festive religieuses.

In my mind, it's pronounced
"relig-eusey."

You can say "religieuse,” but say
choux buns,

because that's basically
what they are.

The whole point about choux
is the lightness and the air.

They must get the mixture right,
and you must get the oven hot

before you put the choux buns in
so that it will rise properly.

If the choux buns don't rise,
what will happen is the choux bun

will be too dense and you won't be
able to get any filling in it at all.

What I'm looking for in the fillings
is something luxurious,

satiny-smooth, quite heavy on the
cream, heavy on the booze.

This is not the minute for a diet.

I want to see four amazing New Year
religieuses with lots of flavour,

lots of colour and showing a little
bit of our bakers' character.

Hello, Jurgen. Hello. Hi, Paul.
Happy New Year.

Happy New Year to you.

Right, Jurgen, tell us all
about your religieuses.

What are you doing?
Yeah, the religieuses.

I make them in the shape
of a chimney sweep.

On German New Year there's loads of
luck symbols around.

And chimney sweep is one
that's present on everything.

Why is that, do you think?

I've learned that chimney
sweeps come to the house

and prevent disaster.
They clear out the chimney.

They prevent... Stop fires.
Stop fires.

In the head of the chimney sweep we
have a classic flavour for Germans

going out watching fireworks.
That's tea with rum.

And in the body we have coffee with
Kirsch.

Oh, you're gonna love this, Prue.
Loads of alcohol. Lots of booze.

ALISON: Jurgen's boozy chimney
sweeps will be filled

with two different creme diplomats,
and decorated with

broomsticks, ladders and
ganache-filled chocolate hats.

Good to be back? Yes, it's...

You seem very excited and animated!
Yeah.

What have you been doing?
You been playing your trombone?

You still in Brighton?

Yeah, still in Brighton, playing
trombone.

I tried... Staring at the sea.
Staring at the sea.

Nudist beach?

Well, in Brighton, the nudist
beach is pretty much...

Just the beach. ..the centre of town
is the beach. It has a...

What made you move to Brighton?

Um, love, of course.
Love. Yes. Perfect answer.

I think we're gonna have to go
out on that.

"What made you move
to Brighton?" "Love."

Whilst Jurgen's religieuses
require their own headgear...

So I'm making the top hats
for my chimney sweeps.

...Maxy's choux bun scene will need
an entire wardrobe.

I'm being a bit ambitious here.

I'm trying to make a nativity scene,
so I've got three wise men,

Mary, Joseph and some angels,
if we get through it all.

So... My goodness.

Wow, OK. It might not be as
detailed.

It just might be the baby Jesus.
Maybe!

Maxy's individually decorated
choux will be flavoured to taste

like her favourite festive drink -

A cinnamon caramel latte.

Maxy, I'm hoping that this time
you're not going to be nervous.

I am nervous.

Choux pastry is not my thing,
or pastry in general.

It never works out. You know
you're such a good baker!

Thank you. That means a lot to me.

Maxy's not the only baker hoping
the judges like a festive drink.

So I'm making a boozy relig-eusey.

So sort of got, like, chocolate
orange vibes.

Some orange liqueur in there,
decorated to look

like mini Christmas puddings.

Mark's chocolate choux will be filled
with an orange liqueur

creme patissiere, and topped
with chocolate craquelin

and festive decorations.

How have you got on baking
since you left the tent?

Good. Yeah, I've been doing plenty
of baking.

Yeah, I've got a son now,
as well, since I last seen you guys.

Wow. Yeah. You've had a baby,
haven't you? I have, yeah.

What does he think of your baking?
He loves it. Yeah.

I mean, one of his first words
was cake, and, uh, he's obviously

learned it from me because he says
it in

quite a strong Northern Irish
accent. Cake! Cake!

Good lad!

I'm making the choux now. That's
going to be butter, milk and water.

A little bit of sugar...

I'm waiting for this just to come
to a bubble.

So all of the butter is melted.
As soon as it starts bubbling,

that's when I add my flour
and cocoa powder in.

You can't let it boil too much
because you

evaporate too much water.

Hello. Hello. How are you?

Is this something you do?
No-one makes this, do they,

outside of baking shows?
Of course not!

Prue just said to me, "It's basically
two profiteroles stacked."

Is that true? Yeah, to look like
nuns.

I'd look quite good as a nun.

Whenever I dress up as a nun, it sort
of works, weirdly.

Have you ever dressed up as a nun?
Yeah, a few times. Have you really?

I would imagine you completely took
everybody in, actually.

Yeah, it's weird.

Oh, no, it's a bit of action.

There we go. In with the flour.

Look at that!
Flour goes into a Maggie bake.

I'm always, at this stage,

like, "How does this turn
out to be choux pastry?”

Because it just looks awful.

I need to remove as much water
as is in there without burning it.

Really happy with it.

So I want to get this as cool
as quickly as possible.

If the bakers don't cool the dough
after it's cooked out...

I'll give that a second.

...the choux could split when the
eggs are added.

Going funny...

I don't know what's happened with
it, but we'll just have to see.

Maggie might be unsure about choux,

but she knows a thing
or two about nuns.

I'm a convent girl, and so the nuns
used to teach me never, ever

to throw anything away.

So you have all these little
leftovers.

So I'm representing those Christmas
flavours as New Year's flavours.

So it's sweetened chestnut puree,
sweetened cranberry puree.

I'm going to cover some
with sparkles.

Not gonna look like nuns, then?
They are going to look like nuns.

Some are going to be red,
so they're going to be naughty nuns.

Not that there were any naughty
nuns at my school, I can assure you.

Filled with cranberry and port cream
and chestnut and brandy cream,

Maggie's nuns will be dressed
for the party with

piped collars and sparkles.

Can I carry on with this?
Of course you can. You carry on.

It's gone a bit weird, actually.
Split slightly.

Yeah, it is splitting. It has split
slightly, actually, really.

I don't know why it's split.

Looks like butter's pouring out.

Very tempted to start again,
but I haven't got time.

Well, good luck, Maggie.
I'm sure they'll turn out beautiful.

You didn't say that with any
hope at all!

OK, bakers, just to let you know,
you are halfway through. Good luck.

That was beautiful. I thought I'd
give them a bit of encouragement.

I loved it. You know, with the good
luck.

Beautiful. They didn't even look
round.

They weren't even bothered.
Gave us nothing.

We're like wallpaper!

Bakers! You're halfway through.
Nothing. Look, nothing.

Guys, don't leave us hanging.

I need to get this in the oven
as soon as possible.

As well as piping their 24
choux buns...

Really happy with the dough.

...all of our bakers have chosen
to add a craquelin layer.

They just form a little crispy
biscuit over the profiterole.

Oh, they look great.

Now, you are the flavour king.

Can I have a little taste of
anything? Yes, the craquelin.

Chocolate, butter and flour
and sugar.

Oh, yes! I'm feeling this.
If you want to take this...

Yes, yes, yes. I'll have it all.
I'm done with it.

Thank you, darling. All right.
Thank you, sweetie.

You're welcome. Bye. Bye.

Oh, my God, it's so nice!

I can't get my breath.

Bon voyage, as they say.

It's critical choux goes into a
piping hot oven...

I'm hoping they rise and stay
and hold their shape.

...as the buns must create plenty
of steam in order to rise.

The choux bakes for 25 minutes.

In the lap of the Gods.

I've got to make my creme
patisserie now.

With their buns in the oven,
the bakers can turn their attention

to their fillings.

The plan is now to make
sweetened chestnut puree.

A little bit of brandy.

I'm doing it to taste.

I bet you wish you could try that!

Maggie, Mark and Jurgen
are flavouring with dashes

of their favourite winter booze...

Just fond memories of having a cup
of tea and rum in the middle

of nowhere at -30 degrees.

...whilst Maxy's chosen a caffeinated
festive pick-me-up.

I'm making a cinnamon caramel,

which I'll be mixing in with coffee
creme pat.

You're quite good, so you could
win this.

Gosh. Jurgi's quite good as
well, isn't he? He is.

Whatever the outcome is today,
I'm just glad to see

you and everyone else. Ahh!

Happy New year.
Good luck. Happy New Year.

Bye! Let's take Jurgen down!

Bakers, just so you know, you've
got half an hour left.

God... You all all right?

No. What's wrong?
Oh, it's not enough time.

How long do you want?
I need another hour.

Bakers, you've got an hour and a half
left.

No, seriously, you've got
half an hour.

You can do this, kids.

So these have had a real
great burst.

The judges are expecting
perfectly puffed-up choux...

I think they're rising.
They're rising.

...as the buns must have room inside
for plenty of delicious filling.

They're not very good, actually.
They haven't risen.

That's as much as they're gonna rise.

Yeah, they won't do any more now.
Are you slightly disappointed?

I'm hugely disappointed
because |I've made them

lots of times and they always just
go pop.

The curse of the tent.
It's the gremlins.

But Maggie isn't the only baker
bugged by festive bad luck.

The choux are not baking.

It's not heating up.

I didn't press play, so the oven
didn't heat up.

I thought it was 185,
but obviously not.

They won't work.

But I'll turn up the heat.

We have to present something.

Coming out.

I was hoping for more of a dome,
but I'm glad that they're OK-ish.

I'm really happy with them.

They're really nice and crisp.

I'm not very pleased with my choux.

These are supposed to be large.

I am making the decorations
as these cool,

but time is ticking away.

OK, bakers, you've got
ten minutes left.

Just ten minutes.

Did I stress there was ten minutes?

Why don't they listen to us?

Making the hats for my chimney
sweeps with a cinnamon ganache.

These are meant to be like scarves
that go over

the three wise men's heads.

Oh, no. This is what happens
when you stress.

I've just got to fill these.

Put the white chocolate on and the
decoration.

But there's quite a lot of creme
pat because they're huge.

It's really hard to fill things

that haven't got a hole in the
middle.

As long as you've got sprinkles...
Yeah, literally.

We've got to cover up the mess,
haven't we?

No need to put it quite
so bluntly! Sorry. But yes.

I'm going to decorate with some

little holly leaves and some
berries.

So I'm just going to get
that sorted now.

OK, bakers, we've got
five minutes left.

Five minutes. God.

Oh, they pop up, actually.

It's not absolutely over.

So I've just got to put
the white chocolate on.

I need to start filling these.

Texture is not
right, but I'WL finish one

in the way I intended.

That went all the way through!

It's a bit hard to fill
when you're stressed.

They're big nuns.

How much time do we have left?

Bakers, you've got one minute.

Do I have time for tweezers?

Probably not.

I will present something.

This is awful.

Oops. These two nuns have lost
their heads.

Time is up.

My angels have fallen.

Hooh!

Yours look amazing.

I'm really upset.

Oh, don't be upset, darling.
You've smashed it.

Jurgen, what's happened?

Something went wrong with the oven.

Well, I mean, it's only pastry.

The New Years bakers' religieuse now
face the judgment of Paul and Prue.

Hello, Maggie. Hello, Maggie.

The idea was to have the little nuns
with the collars and, uh,

not my finest hour, I would say.

Yeah, they look a bit sad. I think
it does come down to the mixing.

Cos I remember when we saw these,
it looked like it'd split.

What's odd is
they don't even taste nice.

No, I absolutely accept that.

Terrible.
I know they're inedible.

They are! They're not a tragedy,
they're certainly not a triumph.

No, I think you said to me once
last year, "Onwards and upwards."

There's only one way to go.

Thank you, Maggie.
THEY LAUGH

Take him away.

Some of these nuns
have turned into angels. Yeah.

Well, it's meant to be
a nativity scene

but I never got a chance
to complete my decoration.

Well, they're nicely risen.
The shapes are all pretty similar

but then it's all over the place
with the decoration.

Some have got some on,
some have got a little bit on.

Some have got none on.
So this is coffee, isn't it?

It's coffee and cinnamon caramel.

I think the flavour's very delicate.

Nice and cinnnamony,
but not overpowering.

The flavour combinations work
beautiful together.

You were always good at decoration.

And I think this is where you let
yourself down because... Yeah.

...the choux with the interior
with the craquelin

are absolutely beautiful.
Yum-yum.

Well done. Thank you. Thank you.

It's, uh, lacking the chimney sweeps

and could say that someone
fell down the chimney.

Uh, the one thing that didn't go
to plan was the oven.

So I didn't fill these ones.

They look a bit sad,
look a bit deflated.

It's such a pity
because the heads are good.

OK. Well, let's have a look.

Beautiful flavours,
really alcoholic.

It's a shame about the choux bun
because it's not quite baked. Yeah.

It's such a pity

because the balance
of flavours are so good.

Thank you, Jurgen. It's early days.
We've still got time.

Straight off the bat,
they look great, don't they?

They look so neat and jolly.

They're all uniform, which is good.

The craquelin's worked quite nicely.

They look like very fat nuns.

Yeah, they're big.
They're well-filled nuns.

Mm!

That orange liqueur,
absolutely delicious.

The blend of chocolate with the
orange liqueur works really nicely.

I think you've done a great job.
They look good and taste amazing.

Edible. That's all good.
Edible. well done. Edible nuns.

Looked good, tasted amazing.
What more could you want, really?

I came in to this
with grand aspirations

of making something edible

and they were more than edible,
so we're happy about that.

It went really well.
I'm actually quite pleased.

That's the only thing that let
me down was the decorations,

but other than that,
smashed the choux.

Well, they were as positive
in the judgment as they could be.

Paul thought that the
flavours were actually spectacular

so that's wonderful.

Not the greatest start
to my baking year.

The only way is up.

Onwards and upwards

and it'll all be fine.
SHE LAUGHS

The bakers were able to practise
their festive religieuse

but for their next challenge

they have no idea
what lies beneath the gingham cloth.

Hello, bakers. It's time
for your Technical Challenge.

Today your Technical Challenge

has been set by old husky eyes
himself,

the beautiful Paul Hollywood.

Paul Hollywood, any words of advice?

I'm looking forward
to finding your feves.

Poetry.

Now, as always, this challenge
is going to be judged blind

so Paul and Prue
are going to leave the tent,

which gives them
a little bit of time to relax

and us a little bit of time
to have a little gossip about them.

OK, guys, thank you so much.
Off you go. Promise we'll be nice.

So Paul would like you to make

a perfectly baked Galette des Rois

which is French for King's cake.

This French classic celebrates
Epiphany,

the French word for Epiphany.

Now the judges are looking for a
crisp, buttery rough puff pastry

encasing a creamy
almond frangipane filling

which is fit for a king.

It's totally up to you which king.

It could be King Charles.
Could be King Mufasa.

Could be the Kings Of Leon.

Or it could be Paul Hollywood,
the King of Crumpets.

Now you've got
two and a half hours for this.

On your marks. Get set. Bake.

MAXY: Oh, I can't believe it!

I'm making a rough puff.
I know.

And it's just bringing me back
to my vol au vents...

SHE LAUGHS

...which failed terribly.

Galette des Rois
translates as King's cake...

Well, I've eaten it but doesn't mean
to say I can make one, I can eat it.

...and is baked in France

for the Christian feast day
of Epiphany on January the 6th.

We have a French patisserie
round the corner

so we have galette royale
every year.

I haven't made it myself.

I've heard of it. Seen them.

Don't know how to make them.

MAXY: Oh, why are we doing pastry?
Why?!

I just don't understand.
SHE LAUGHS

Paul, what have we here?

This is a Galette des Rois.

Now in here we have
what's called a feve

which used to be a bean but now it's
a little sort of ceramic trinket.

Think of it like a sixpence piece.

If you win it, you become
king or queen for the day.

So that's why it's Galette des Rois.
Yeah.

We're asking them to make a
cheat's puff pastry,

which can be a little bit tricky.

It's all about building up
those layers.

They need to chill it properly.

You want the pastry to be nice
and cold when it hits the oven

because you want that spring.

You want the butter to melt,
steam to produce

and then push apart those layers.

I'd like to see a bit of height.

Obviously we've got
high decoration on this.

I don't want something that's plain

cos otherwise
it's like a steak and ale pie.

All right, Prue. I'll cut you a
slice.

Oh, that's lovely and crispy.

Over here. There you go, Prue.

Oh, my goodness.

If you look at the lamination,
you see that flake in there.

You've got that gorgeous line
of the frangipane.

It's spectacular.
It's good, huh.

I particularly like this

because the almond flavour
is so strong

but it's the pastry,
it's the flakiness.

It...it melts in the mouth.
And it's buttery.

What a way to bring
the New Year in, Prue.

Guess what, Paul,
I've got your feve here.

You've moved up from a Dame
to a queen now. Yes.

My first decree as queen

is that we should get
a decent cup of tea.

Agreed.

So the method
for the cheat's rough puff -

rub the chilled butter
into the dry ingredients.

And then I'm going to add some
water in to form a dough

but I'm not too sure how much water.

Just want to keep adding enough
until it comes together.

I'll stop there.

Roll out the dough
and then grate over the butter.

Fold this to get a nice rectangle.

Coarsely grate half of the frozen
butter over two thirds of the dough.

Make a letter fold
and then turn and repeat.

Lovely way to start the New Year,

grating frozen butter
in a freezing cold tent.

It's like cheese now.

Hello. Oh!
SHE LAUGHS.

Hello.

Are you grating butter?
Yeah. Wow.

So that's one layer right there.

Yeah, but I've got to get all this
butter in. More butter in.

What I love about you is

you weren't happy, were you,
with your signature. You just...

This morning? You're all positive
and smiling again.

Well, could've gone better.
A remark from the judges,

"It's inedible, Maggie."

How close do you think you were
to a handshake?

So I'm doing a letter fold
but I'm not sure if I'm doing it

exactly the way
it's meant to be done,

but I am just going to guess. OK.
SHE LAUGHS

To create the crisp flaky pastry
Paul is expecting...

That gives you the lamination,
the flakiness.

...the bakers need to carefully
fold together

layers of butter and dough...

That's not terribly well-grated
but it's going to be fine.

...before the first chill.

I've got to make sure
the butter stays chilled

cos we don't want
the butter leaking.

Oh, my hands are freezing!

Voila! And chill.

Marky Mark. Hello.
How you doing? I'm all right.

So if you was treated
like a king for the day... Hmm.

...what would you want me
to do for ya?

Um, bake for me probably.

You'd want me to do what?

B...
HE LAUGHS

Beg?

Bake. Bake.
Beg?

Bake. B-A-K-E.

Bake. Bake. What?

Oh, bake!
SHE LAUGHS

It's your accent. It's a
lovely accent. It's my accent.

It's the word bake, which is
weird for a show like this

that I can't really say it
properly, isn't it?

You do say it properly! Sorry.

Next is to make the frangipane.

It doesn't really give us
any instructions on how to do it.

It says, "Make the frangipane, then
add the almonds, liqueur and chill."

I'll cream together
the sugar and butter,

just like regular cake sponge,
then add the eggs.

This is the almondy bit.
This is the equivalent of flour.

I don't know if know what a
frangipane is. Is it like marzipan?

Baked marzipan if you wanted.

I feel like you've made
one of these before, right?

I haven't. So I'm inferring
from the order of the ingredients.

One... One tablespoon.
..of almond liqueur.

Yeah, I have...

Surely that should be a pint
of almond liqueur for Prue?

One tablespoon of almond liqueur.

Oh.

That's the frangipane.

Ooh.

Let's start cutting.

Step eight, roll out the pastry
and cut out two rounds.

To assemble their King's cakes,

the bakers must add
their frangipane filling...

I think it's nicer if you can get it
a little bit more in the middle

just to give it
a little bit of height.

...and hide the all-important feve.

So now this is
going to go...here, I guess.

What's that? Tiny little croissant.

I think that's what Paul
was talking about, the feve.

The smallest croissant in the world.

Maxy, have you got a tiny croissant?

No, I've got a little cake.

Jurgen, you got a tiny croissant
over there?

I've got some fossilised pizza.

MAGGIE: I've got a little cakey
thing.

And does that go inside the thing?
Yes. Oh, I see.

And then person who gets that slice

gets to wear the crown...
Breaks their teeth.

...for the day. Oh! They're the king.
And breaks their teeth.

I'm sealing the edges.
They look like little waves.

Glaze the top and then score

with an intricately designed
pattern of your choice.

So there's a very traditional
way of doing it,

which is something like that.

I'm freestyling. Maybe a star?

It says you can do anything you like

so this is a little crown.

Just sort of scoring it
in like a circular-ish pattern

and then chill again.

It's going in the freezer.

I want it to chill for as long
as possible

cos if I take it out too soon

that pattern will just
be totally lost in the oven.

But not all of the bakers
are following the instructions.

Jurgen's already baking his. Huh?

Did you chill yours in between or
no?

I didn't chill it. You didn't?

I didn't chill it.

Oh, Jurgen!

It says to glaze
before the chilling. Ah.

You'll be fine.

OK, bakers,
you are halfway through. Halfway.

I don't know why I always want to
repeat myself. I just want to...

It's cos they don't listen.
HE LAUGHS

It's going in.

Halfway? Halfway through.

Bakers. Bakers?

Going in.

Bon voyage.

Does it say how long we bake for?
My goodness... "Bake."

How long do you think? I don't know.

You guys are throwing me off

by giving me
these pastry challenges.

Pastry's not your favourite, is it?
No, no. I left on Pastry Week.

God, you've got to come back
and exorcise the demons. I know.

I think it probably needs to
be baked for about 40 to 45 minutes,

I would say.

I reckon I might have a look at it
at 20.

The waiting game now.

I'm staring pensively at my oven.

I'll judge it by the colour.

It needs to be golden brown
and crisp.

MAGGIE: I can see laminations
but my little crown collapsed.

It's got a little bit flat

so it hasn't risen as much
as I was expecting.

I might have rolled my pastry
a little bit too thin.

Yes, you see, that's a better crown,
isn't it?

I'm loving it. What would you do
if you were king for the day?

I'd fire my personal trainer.
THEY LAUGH

It puffs up.

Yours smells really nice,
I can smell it.

It does, yes, but I feel I've
rushed.

It needs to chill the last bit.
The pattern now has disappeared.

Bakers, you've got 15 minutes.

It might be over baked. I don't know.

MAXY: It's looking good.

Just don't know when to take it out
exactly.

Giving it longer.

How's it going?
Is it goldening up nice?

It's a little flat but we'll live
with that. NOEL WHISTLES

You know who likes flat?
Paul Hollywood.

He loves it when stuff
doesn't rise properly. Really?

HE GIGGLES

Right, Margaret, I'm coming out.

OK, bakers, so that's five minutes.

Yeah.

Right, we're coming out.

We've got golden pastry,
which looks baked.

Happy with the pattern on the top.
It's a little flat.

My crown collapsed,
so I've put another one in.

Do not break.

Maggie, this could be the difference
between you winning and not winning.

THEY LAUGH

Look at that!
You've got a crown. Brilliant.

What we all waiting on?
Yours still cooling? Yeah.

You going to wait until the end?
Yeah.

Just admire your amazing work

cos obviously
you've got nothing to do.

Uh, just have a cup of tea.
Chill out.

Bakers, you have one minute left.

Make it count, guys.

Yeah, we're ready to move.

Let's do it all together.

Ready, let's do it.

Three, two, one... Two, one.

Move. Ooh. Ooh!

THEY GIGGLE

OK, bakers, time's up.

Please bring your bakes
down to the gingham table

and place them
behind your photographs.

Cheers. Cheers.
MAXY LAUGHS

No, don't...don't risk it.
Don't risk it.

Paul and Prue are looking for
a smooth almond frangipane

encased by a crisp, flaky
puff pastry,

scalloped at the edges
and highly decorated.

Slightly abstract around here. Yeah.

ALISON: And, as always, they don't
know whose bake is whose.

OK, shall we start with this one,
Prue?

I do like this one.

It's got a nice height to it.
PRUE: Lovely colour.

There's an attempt at a scallop.
Nice design.

Let's have a look, shall we?

Ah, there you are. There you are.

There's the feve.
You can rule for a day.

Mm. Pastry's good.

It's flaky, it's crispy,
it's buttery.

The almond flavour's coming through
beautifully. Tastes fantastic.

It does. OK, moving on.

This has got very little
or no design at all.

No scallop.
Let's have a look inside.

This has lost some of the butter.
Hmm. It's about the resting.

That means the pastry tastes dry.
Mm.

The frangipane is lovely. Yeah.

Moving on to this one,
interesting crown.

I quite like the decoration.

It's quirky.
But let's have a look inside.

It feels a little bit heavy
on the knife.

Lost a bit of butter. Yeah.

Lost that rise.

The pastry isn't flaky enough.
The frangipane is fantastic.

This is the neatest one we've seen.

It looks a little smaller
than the others.

It's lost a lot of the flakiness
and height.

Hmm, but the pastry's
crisp and buttery

and the frangipane
is nice and almondy. It is.

It just is not quite as high
as it should be.

Yeah, interesting.

OK.

Paul and Prue will now rank
the Galette des Rois...

ALISON: ..from worst to best.

So, bakers, in fourth place
we have this one.

Jurgen. I don't think you quite
decorated it right

and it's a bit heavy.

In third spot we have this one.

Whose is this? Maggie, not bad.

I just think you lost
some of that butter. Thank you.

And in second place...

...we have this one.

Mark! This was a really
delicious galette.

But it's slightly smaller than
everyone else's.

Which means...

...Many.

THEY APPLAUD

Good height to it,
good colour, nice decoration.

The butteriness and flakiness
were all spot on.

Fantastic. Well done.

Thank you. Thanks.
Well done to you, too.

SHE LAUGHS

Do you know how much
I've hated pastry?

Ever since I got booted out
on Pastry Week,

I've just hated it so much.

This is a win for me.

I'm happy with second place.

And they all tasted amazing! Like,
I've just scoffed the lot of them.

MAGGIE: I think there's too much
emphasis on the gold medal,

I'd give anything to have got a
bronze medal in anything and here I go.

Jurgi, what's happening?
JURGEN: I should read the recipe.

It wasn't such a glorious day for me
but I'm not a baking god,

I'm just another
human being...baking.

It's funny...funny walking down
these steps thinking...

Yeah, for the last time.

Well, here we are again. And we've
got a nice bunch of bakers.

To be honest, the one that's really
shocked me was Jurgen. I know.

Jurgen, what's happening?

PRUE: He would've been
the last person

I would've thought was going to
mess up... Yeah.

...turning on his oven.

He didn't do particularly well
in the technical.

But Mark's doing really well,
isn't he?

It is split into two.
You have Mark and Maxy,

who are the top two at the moment,

and then you have Jurgen
and Maggie down at the bottom.

Maggie's interesting
because she is a good baker.

She did really terrible signature
and then quite a good technical.

She's having a lovely time though.
Yeah.

Maggie always has a great time.
Yeah.

Jurgen hasn't had a great start. No.

If he makes an amazing Showstopper,
can he still...?

I mean, he could, but obviously

that comes down to Mark and Maxy...
Right. ..not doing as well.

I do think going into today
the challenge is pretty tricky.

And any one of them could do well.

Well, we've got four legends.
One tent.

Who knows what's going to happen.

Happy New Year, guys.

Happy New Year. Is that gin?

ALL LAUGH

Good to see you back, bakers,
looking refreshed and lovely.

Now this is the big one.

For the first Showstopper
of the New Year,

the judges would like you to create

a spectacular
New Years-inspired smash cake.

Now a smash cake
is not what I thought,

a cake made of instant mash.

PLAYS TROMBONE

ALL LAUGH

Now the judges
are looking for an exquisite cake

that's topped or encased
within a smash able chocolate shell.

The flavours and the decorations
are entirely up to you

but it must be New Years themed.

My New Year is usually themed
around me getting smashed.

And when I say smashed,

I mean stripping down to pants
and covering myself in instant mash.

ALISON CACKLES

OK, you've got four hours until Noel
and I start singing Auld Lang Syne.

On your marks. Get set. Bake.

I really like these.

It's just tough to do it
in the time.

When I do the dome, you'll be
the first one to hear me scream

and say, "Ah."

The actual sponge element
would not be a problem.

It's more the chocolate
I'm worried about.

The New Year's Day
Showstopper Challenge

is a New Years smash cake.

Basically, it's a cake
covered by a dome of chocolate.

PRUE: A smash cake is always
an event

and a special occasion cake

so I'm expecting something
that says,

"This is the New Year
and a new start.”

The big problem with this challenge

is trying not to get
the chocolate too thick.

And we don't want it thick.

Because then when you break it,
you'll break everything.

So the trick is to make that dome
very light and so you can just...

CLICKS TONGUE .touch
it like that and it'll crack.

During Halloween Week,
we had to make a smash able lantern

and mine was falling apart
before it got smashed

so I'm hoping not to have a repeat
of that again.

SHE LAUGHS

Now the cake is entirely up to them.

It could be genoise,
it could be madeira,

it could be Victoria sandwich,

but the cake can't just be layers
of sponge with some flavours.

It's got to have an impact.

So, if you take that dome off,

that cake would stand on its own
and look amazing.

This is New Year. We want something
special and something spectacular.

Maggie, hello. Good morning.

Maggie, tell us about
your smash cake.

Well, what I'm hoping to make
is a winter scene

cos, actually, I love winter sports
and winter snow

so it's going to have snowmen
and snowballs

and trees with snow on.

Gotta get it done in time obviously.
I have got to get it done in time.

And then... It took me 15 hours
the first time I did it.

Wow, OK.
THEY LAUGH

15 hours?!

Maggie's Winter Fun smash cake

will be packed with a powerful
mix of chocolate, orange and chilli

surrounded by a chocolate collar

and topped
with a dark chocolate dome.

And how are you going to make
the dome?

With a balloon.

Have you done it before?
Yes, actually.

I've made about
five or six or seven of them

and I have never broken one.

What a silly thing to say.
SHE LAUGHS

Oh, dear.

Mark is also going with
a winter theme.

I'm making bit of a boozy
snowman today.

And he's hoping to warm
the judges' hearts

with some holiday-inspired flavours.

It's going to be a sort of
tropical-inspired sponge cake. OK.

Tropical snowmen?
Tropical snowman, yeah. Yeah.

One of my favourite New Years
was spent on my honeymoon in Cuba.

So, you know, drinking rum...
OK. ..on the streets of Havana.

So flavours are inspired quite
a lot by that. Quite a bit of rum.

A nod to Prue. Prue the pirate.
PRUE: A nod to me, yeah.

Yes. Ahar!

Ahar, Prue!

ALISON: Mark's rum and ginger cake

will be laced
with a lime butter cream

and topped with
a white chocolate snowman,

suitably melted by life
in the Tropics.

How's it going? Yeah, I'm happy.
I'm having a good time. Yeah.

That's all that matters,
I guess, isn't it?

No, it's not all that matters.
It's about competition.

It's about time you started taking
out some of the other bakers.

Oh who should I take out first,
do you think?

Jurgen. Jurgen?

Yeah, I think Jurgen's
probably quite handy.

I think Maggie's probably
quite strong.

She could take both of us.

Yeah!
THEY LAUGH

It's going to have to be Maxy.

I'm starting with my sponges.

The bakers can make
any type of sponge they like.

I am making a lemon-flavoured
joconde sponge.

I'm going to make a
chilli, chocolate, orange cake.

Cos Paul Hollywood was really
quite nice yesterday,

I'm not going to actually
put too much chilli in it.

Whilst three of the bakers are
making just one kind of sponge...

Quite a lot of milk in it,
so it needs quite a long bake time.

...after a poor performance
in the previous challenges,

Jurgen is doubling up.

I'm doing two sponges.
A genoise and a joconde.

And in an effort to impress,

his New Year theme
gives him a mountain to climb.

At Japanese New Year, families watch
the sunrise over the mountains

so I'm doing Mount Fuji
in chocolate.

And Mount Fuji
will cover a New Year's luck symbol.

It's the face of a monk.

That's very intricate.

And it's typical of Jurgen -
complicated, carefully researched.

Using multiple techniques,

Jurgen's complex Mount Fuji
smash cake will be made

from three types of chocolate.

His monk face cake
will have two different sponges,

two flavours of bavarois,

and if that wasn't enough,

he's making match a biscuits.

This is the moment where you can
pull it all back, isn't it?

This is... This Showstopper
needs to be big.

It's an all-out Showstopper.

I... You've warmed up for this now.
Yes.

Do you need a massage or anything?

Can always do with a massage.

All right, well, you continue.

Just ignore me
as if I'm not here, all right?

No, I'll concentrate
on my custard here. How's that?

Pressure OK?
Ah, that's wonderful. Perfect.

We don't want you
to mess this up today...

No, I...I won't.

...because, ultimately,
this is your big moment

and you know last time
everyone wanted you to do well.

Yeah. And that's exactly what
I want.

Is that too hard?

No, no, not at all.

SHE LAUGHS

OK, taste test.

Is there enough chilli in this?

No.

Whoo. Yes.
SHE LAUGHS

Going in.

With their sponges going
in to the oven...

Right. Good luck.

Yeah I'm going to give that...
HE INHALES

...50 minutes.

...the bakers can focus
on their fillings.

So I'm on to making my butter cream.
I'm flavouring it with limes

so it should be nice and tasty.

MAGGIE: This is orange curd.

It's going to be butter cream, orange
curd, butter cream, orange curd.

The filling of the cake
is strawberry bavarois.

And yuzu bavarois.
So very Japanese flavours.

I'm not sure if it's limey enough,
but we've got to go with it.

We don't have enough time
to mess about too much.

ALISON: But Mark's got competition
in the tropical flavour department.

Making a mango
and passion fruit sauce.

When you think of passion fruit,
you should think of me

cos I love it.

Maxy's mango and passion fruit
coulis

will be laced between layers
of lemon joconde sponge

and covered with a white chocolate
dome adorned with a mythical bird -

a brightly-coloured phoenix.

So, Maxy, why the phoenix?

Because the bird
represents resurrection, rebirth.

I just thought it tied in well with the
New Year's theme. SHE LAUGHS

Have you got a drawing of it
or is it in your head?

It's in my head. It's an artistic,
abstract-looking thing.

SHE LAUGHS
Good luck, Maxy.

Thank you. You're the phoenix.
SHE LAUGHS

Cheers.

Sorry, I'm not very good
at making cocktails.

Bakers, you are halfway through.

Uh-oh.

Uh-oh, that's me.

Can tell without a skewer
that it needs longer.

I'm going to give it another ten.

This is the genoise.
Really good, really good.

I'm quite happy with the sponges,
they're nice and moist.

MAGGIE: Now I'm going to make
the chocolate dome.

ALISON: Oh, Maggie,
that is a sexy shot.

Look at that. I mean,
that's every person's dream, innit?

That poured on your body. Get off.
THEY LAUGH

If the bakers' domes are to smash
in the way the judges expect...

What we want when you smash
the chocolate is for it to crack.

...the chocolate shell
must be wafer thin.

I'm using a silicone mould.

It makes it really easy to get
the white chocolate out at the end.

ALISON: So choice of mould is
critical.

So you're going to wrap that
around that.

I am. That's crazy.

Any reason that's pink?

THEY LAUGH

Sorry, my powers are strong.

I could not find a chocolate mould
big enough.

Ended up using a bowl,
which is quite risky.

I don't know if it's
going to release or not.

I'm casting the snow-covered tip
of Mount Fuji.

Jurgen has once again
gone the extra mile,

engineering his own gigantic mould.

I've used foamboard.

There will be more layers
of different colours.

It's crucial the bakers make
their domes thin enough to smash...

I just want to get the white
chocolate the whole way round.

...but strong enough
not to crack when demoulded.

I'm just layering up the edges
cos I don't want them to snap.

I find the easiest thing is just

holding this in my hands
until it sets.

HE LAUGHS

I really love this bit,

the control you can have over
this strange substance.

White chocolate dome is done

and that's setting
and it's looking really good.

This is nice,
looks like a Tudor ruff.

It isn't really.
It's like an upside down volcano.

It's an upside down volcano.
I love it. Yeah.

I feel like I'm in Japan right now.
Yeah, wonderful.

It's going to be amazing.
I'll come back in a bit,

when we've got no time
and everyone's crying and panicking.

Yeah of course.

OK, snowmen time.

There's my trees.
And they're gonna have some snow on.

I've got some match a tea leaves.
I'm using it in some small biscuits.

I'm making tuile feathers and
they're just really thin biscuits.

Is the phoenix happening? It is.

Don't they have scales, phoenix?
They're like dragons, no?

It's just feathers. They real?
I don't know.

Search it up. In some parts of
Essex...

SHE GIGGLES
..you can spot a phoenix.

Right, I'm gonna check that.

Putting in the biscuits.

Quite happy with them.

So, uh, I stole Jurgen's trombone
and I took it to a lab

and had it shrunk down.

You should sell it on eBay.

What, to a mouse?

How long they got left?
An hour.

Bakers, you've got one hour left.

I need to get a move on.

So I'm going to assemble.

We're going to add the butter cream.
I think it tastes of lime.

This is the bit I like,
when you do this.

So confident, bold, love it. Boom!
Just like that, Jurgi pops.

MAGGIE: Voila! That is a cake.

Just need to get the dome on top.

I'm about to turn out my dome.

ALISON: It's the moment of truth
for the bakers' domes.

I'm worried about my chocolate
not releasing from my bowl.

The judges are looking
for perfectly delicate structures

that crack with only a tap.

You can see the chocolate
has shrunk. It's perfect.

But the thinner the chocolate...

Please, please, please.

...the more fragile the dome.

It's coming away from the sides.

It's moving around,
which is a good sign.

Oh...yes.

Yeah, there we go.

Just don't break on me, please.

Let's have a look.
Oh, my gosh, that's great.

It's come out, it's come out...
Look at that.

Ah, there we go. Yeah.

Well done to that. High five.

Cheers, thank you very much.
Smashed it.

SQUEAKILY: Ah, we got it!

So it is cracked,
which is interesting.

It's not going to pop.

POP!

Popped.

Do not fret, Margaret.

What time is it?

15, babes... 15, OK.

Bakers, you have 15 minutes left.

Well, I could fret a little bit,
couldn't I?

I would've spent like
an hour piping.

I've got 15 minutes.

Don't think I should try
and repair it.

These look sort of like penguins
rather than snowmen.

They're basic but you know what,
it's not like it's Bake Off.

I need to make my collar.
Never going to get this done.

It's not the best I did,
but it's nearly done.

We have our snowman's hat
partially done.

Why is it always a last-minute rush?

It doesn't matter if it breaks.

It's OK, we can fix that
when it's on.

Ooh.

SOFTLY: Oh thank God for that.

This is what I meant by abstract.

Look at that face.

MAGGIE: Piece by piece.
Just like tiling a bathroom, really.

JURGEN: I just need to finish
the biscuits.

That ganache is very hot.

I'm a bit worried about it
going on that cake.

Shall I just leave the lights out?
It adds to it.

If I put it on now,
it'll just melt the dome.

Bakers, you only have
one minute left.

Just try it at the back.

Even though it's hot,
it's very thick.

They're going
all sorts of directions.

What else can I put on there?
Few small snowballs.

Oh, it's really thick.

Bakers, that is your time up.

Please step away from the cake.

I mean, they might see this
and think a child has done it.

I mean, Maxy's looks incredible.

It's a lot better than my practice.

SHE LAUGHS

Jurgen. My word!
That's unbelievable.

Like, honestly. Thank you.

MAGGIE: Bits of the collar broke
and bits of the dome broke

but, you know, must not fret.

The bakers' show stopping
smash cakes

now face the judgment
of Paul and Prue.

Mark, bring your Showstopper
smash cake to the table.

Oh, yes.

Mark, I'm smiling already.

So I've got a ginger sponge

with a lime Italian meringue
butter cream

with a white chocolate ganache drip.

It's a great-looking cake.
Simple but effective.

Don't know where to get into it now.
Uh. Give him a whack on the cheek.

Oh, no.

Oh!

There's the snowmen inside,
the meringues.

Very cute.

Oh.

Not enough lime in the butter cream.
Yeah.

Because ginger's real big hitter,

it's so subtle that you can't even
taste it at all.

It's a shame
cos the cake is lovely.

Delicious cake.

Could've done with another flavour,
the lime or orange. Thank you, Mark.

No, thank you very much.

Well done.

I have made you
a chocolate orange cake

with a little kick of chilli in it

and my dome is slightly smaller
than it was supposed to be.

The overall cake looks OK.

The dome itself
is quite rough and ready.

I think it's really imaginative.

It's very modern. It looks like
a sort of creepy forest.

Let's have a look at what's inside.
I don't want to crack the dome.

There isn't much there, you see.

This is my winter scene. Scary.
SHE LAUGHS

Oh, that looks good.
Looks good, dunnit?

Yeah, I think...
It's New Year remember.

OK! The flavour's OK.
I think the cake is very dry.

Maggie, I absolutely love
the flavours.

I think the chilli
is absolutely right.

I think the buttercream's right.

If it wasn't for the cake
being a bit dry,

I think it's a very good effort.

Thank you very much indeed.
Thank you, Maggie.

MARK: Well done, Maggie.

I have made a lemon joconde
with mango and passion fruit sauce.

The phoenix is abstract,
as you said.

It does look like
it's hit a windscreen.

But I love the colours.

It's just so imaginative
and I love the way the phoenix

and the flames
all merge into each other.

I've never seen anything like it.
I'm gonna try and go in this way.

Wow,

Very good.
APPLAUSE

That's so cool.

Beautiful, isn't it?

The passion fruit and the mango
have stayed quite liquid.

And it's soaked into the sponge

and it reminds me very much
of a trifle.

And yet it's not so sloppy
that you can't cut it.

It's very, very clever. I can't
fault it, I think it's wonderful.

Thank you so much.

SOFTLY: Well done.

So it's sunrise over Mount Fuji.

And underneath is a cake

with one bavarois cream
flavoured with yuzu

and the other with strawberry.

It looks so good
and the layers of dark chocolate,

light chocolate and white
are just beautifully done.

The tiny crack here,
that must have made you cross.

It is a volcano.
Volcanoes crack.

I've gotta be really careful
when I'm smashing this

so I don't destroy
the face underneath.

ALISON: Wow! Oh, isn't that
amazing?!

Ah. Wow.
APPLAUSE

Such a delicate cake
with that joconde round it.

I love the vibrancy of the sponge.
Isn't that beautiful?!

That's beautiful.
Really nice and light.

The strawberry works beautifully

and the yuzu works really nicely.

This is vintage Jurgen coming back.
Thank you.

It's so perfectly executed,
so delicious.

And, as you say, so Jurgen.

Well done, Jurgen.
Thank you very much.

MOUTHS: Well done.

Want some.

Good feedback on how it looked, not
so good feedback on the butter cream.

Yeah, should've put bucket loads
of lime in that.

Overall it wasn't that brilliant
but Prue said some wonderful things.

So bits of it were fantastic.

I'm so happy. I'm over the moon.
Honestly, like,

the best feedback I've ever had.

I blanked out at one point I
was just like, um... SHE LAUGHS

I think it couldn't go much better.
I just had to warm up.

Whether I can get Star Baker,
only the judges know that.

What a way to start the New Year,
four incredible smash cakes.

Well, I was so pleased.

Look at the variety and the
imagination and the difference.

Just fantastic. Yeah.
Came into this Showstopper

with Jurgen and Maggie
struggling a little bit.

And, actually, I think what's
happened is

Jurgen has come
bounding through again.

That was the star bake of the week.

Agreed, yeah. But has he done enough
against the powerhouse that is Maxy,

who also did very, very well?

You did say Maxy's bird
looked like it had hit a windscreen.

She said it was gonna be abstract
and it was.

I think she did a great job.

When you looked at Mark,
I loved his design, I thought

the snowman head was really good.
It was clever.

Dome was impeccable, wasn't it?
Yeah.

Mark did well all the way through.
Yeah, he did, didn't he?

Except the lime. Would that one
element of lime

cause him not to win?

That's a mistake. But, I mean,

he's in very strong position
to take Star Baker. Yeah.

Talking about mistakes,

that wasn't a good day for Maggie,
unfortunately.

You see, the cake
was a little bit unorthodox.

What do you mean by that, like?

A mess. He means clumsy.
He's being rude. Oh, OK.

So I think there's three people
who could possibly do it.

I think Mark, Jurgen and Maxy.

I think they're all great
smash cakes.

I'm just glad that we don't
have to choose.

I like choosing,
you get to eat them all.

THEY LAUGH

Bakers, thank you so much
for spending New Year with us.

We have absolutely adored
having you with us.

Unfortunately, there can only be
one winner,

and the winner of the
Great New Year's Bake Off is...

...Maxy.

CHEERING AND APPLAUSE

INDISTINCT CHATTER

Thank you.

Congratulations, Maxy. Well done.

Oh, my God, I actually got it.
I won!

Congratulations.

Well done.

This is definitely an amazing ending
to my Bake Off story.

I came in here and I didn't think
I was going to win,

and I was so nervous
about all of my bakes.

Maxy does appear to lack confidence,
but I hope this helps

because she really did
hit it out of the park.

Unfortunately, we've only got one,
so we'll have to take that back.

Do you know, Maxy had to win.

I mean, that phoenix,
it was a little bit of modern art.

Well done. You're so good.

That was a cracking Showstopper.

It's nice to see Jurgen
do well at the end.

He really showed his true colours

because that was
a fantastic Showstopper.

Fuji was the star of the show,
no question.

Thank you. It was fantastic.

I'm very pleased I came back

and I think I got it
to a smashing end.

My work in the tent isn't done yet.

I'm going to be performing a bit.

BRASS BAND PLAYS

What a great way to start 2024.
They all did a great job.

You can tell they all feel
very comfortable in the tent.

I mean, amazing to be back here.

It's as magical as it always was.

I mean, at no point
were words inedible uttered.

I've just had the
most wonderful, wonderful weekend.

What a way to start the new year.

JURGEN: Well, it's great to see
Paul and Prue again

and see them in a slightly
less competitive environment.

Happy New Year!

This is a brilliant start
to a new year.

It's going to be a great one.

PRUE: I think it's been a wonderful
start to the new year.

It was freezing cold,
but they did really, really well.

THEY LAUGH

HE PLAYS LOUD NOTES

Happy New Year.

Happy New Year.

CHEERING

Happy New Year.

Subtitles by Red Bee Media