All language subtitles for The.Great.British.Bake.Off.S16E09.Patisserie.Week.1080p.ALL4.WEB-DL.AAC2.0.H.264-RAWR

Last time...

..it was dessert week. Ah!

And whilst Jasmine's
stunning Showstopper...

Take it away before I eat any more.

..secured her fourth Star Baker,

disaster struck for Toby.
Oh, no.

But Iain's trifle... It tastes like
water. Does it actually?

..meant his time in the tent...

Short king! No.

Oh! ..came to an end.

This time...
You need to hop the fence.

..it's the tightest semifinal.

You know what's happening,
don't you?

..ever. So close.

But who will
perfect patisserie...

This is about intricacy...

It all burst. ..and delicacy.

..and who will fall...

Squeaky bum time!
..at the final hurdle?

Oh! No!

I cannot believe
I'm in the semifinals.

Good luck. Have fun.

I've had it in my head
that the final is gonna be Jasmine,

Aaron and Tom, so I'm feeling
a little bit nervous this week.

Patisserie is a very
accurate discipline.

That's what I'm going to be trying
to focus on today

is a little bit of that refinement
that maybe sometimes I don't have.

Jasmine excels at the neat
and the precise.

Tom is good creatively,
and Toby's a great technical baker.

And really, for patisserie,
you need all three of those things.

I'm also not someone to go
down without a fight,

so I will be
fighting to the bitter end.

Hello, bakers.

Welcome back to the tent
and congratulations

for getting through to
the semifinal.

Yeah. Well done.
And whatever happens,

just know Noel, myself and
the judges adore you, don't they?

Probably not Paul,
but the rest of us.

OK, for your semifinal signature,

the judges would like
you to bake two batches

of six elegantly decorated
cream horns.

Your horns should consist
of a laminated pastry cone

filled with a delectable,
creamy filling.

Each batch should have
at least two complementary fillings.

You have two hours
and 45 minutes to give us the horn.

On your marks...

Get set. You are so childish.

Bake!

So many opportunities
for innuendos today.

Feeling horny. What gives me the
horn is completing this challenge!

Today, it's all about speed.

When I finished it at home,
I had two minutes left.

It's the semifinal
and it's patisserie week.

We're looking for finesse, delicacy,
great flavours

and this signature challenge
is cream horns.

This is a really difficult
challenge.

We want
to see perfect rough puff pastry.

It's going to get hot in here.
It's annoyingly warm in here.

One of the problems with the heat
is keeping that butter cold.

If they don't, it will infuse into
the dough and you'll end

up pouring butter
all over the baking tray,

and none will go
in the pastry itself.

And it's the steam from the melting
butter

that creates these beautiful
layers.

That is ice cold water.

For me, patisserie week is all
about perfection.

It is baking nirvana.

It's all about finding out who has
got what it takes

to get to the final.

Good morning, Star Baker. Hello.

So tell us all about
your cream horns.

What are you doing?

One of them's going to be coffee
with a dark chocolate ganache.

And then the other one
is going to be a raspberry,

pistachio and white chocolate.

Pistachio again. I love pistachio.

I can see that. Yeah.

Jasmine's pistachio and white
chocolate ganache

will join raspberry cream diplomat,

whilst her mocha
cream horns will combine

a coffee cream diplomat

and dark chocolate
ganache.

When you've practised this,
do you manage to do it all on time?

It's really tight getting
the lamination

and getting the fillings done.

Being a semifinal, we are going to
be particularly brutal

with the judging.

What, because you've been really
kind for all the other weeks?

Mr Bad Guy comes out today.

Paul, there's Dr Jekyll and Mr Hyde,

and there's also Dr Hyde
and Mr Hyde. That's you!

Changes from a monster into
a monster.

So I'm literally just doing
first batch here of folds.

We used a similar pastry recipe,

I think all of us,
for the sausage roll.

The bakers have already
tackled laminated pastry

once before in the tent.

They really did like my pastry
week.

This pastry recipe isn't
too different,

so I'll just repurpose it
to make it sweet.

On that week, my one was a bit on
the thick side.

I'd love not to do that this week.

After I did proper puff last time,
Paul absolutely slated me for it.

Told me it's not possible,
stupid idea,

so rough puff this time.

This week, Toby's gone back to
the drawing board.

I'd never made rough puff.

First time I tried it...
Yeah. ..didn't go that well.

Don't tell Paul - used his rough
puff recipe.

Didn't work very well,
so I had to switch to Gordon Ramsay.

If he likes it, say it's his recipe.
See what he says.

Toby and Gordon's rough puff will
be filled with

a chocolate coffee ganache
and coffee liqueur cream.

His second batch will see lemon curd
and thyme mousseline

topped with meringue.

How much do you want to be
in the final?

Do you know, at the start I was
thinking,

"I'm just happy to be here,"
but, no. Now you want it.

I desperately want to.

As Jon Bon Jovi once said,
go down in a blaze of glory.

That's it.
Take everyone else out with you.

Good luck, Toby. Cheers.

It feels cold, which is good.

Reaching the final requires mastery
of lamination.

Every time I'm rolling it out,

I'm just making sure
that we're getting

a nice layer of pastry around
the butter.

I put it in the freezer,

so then you get the butter
and the flour separate,

and that's
what gives you the layers.

But if the butter isn't kept
cold...

Roll it, fold it,
back in the fridge.

..every carefully crafted layer...

Temperatures are climbing.
..will be lost.

Just checked the temperature
of the butter in the pastry,

just to make sure that it's not
so warm

that it could be integrating.

Hello, Tom. Hey, guys.
How are we doing?

Can I just see your fingernails?

Yes. All right,
they are still there.

Because you've been hanging on
by them for a while now.

HE GASPS
Wow!

Tom hopes to claw his way back into
contention with cream horns

combining lemon cream cheese
diplomat and raspberry gel

alongside a second batch filled

with dark chocolate
salted mousse

and clementine curd.

It's quite conventional,
not your usual twists and turns.

Yes, I know. A wise man once
said to me,

"Go back to the drawing board
and focus on your flavours."

So that is what I've done this
week. Well, good luck.

Thank you.
I can't believe you called

Paul a wise man.

Wait.
I'll call him a queen tomorrow.

So I'm making my fillings
in between the folds of the pastry.

My first one will be caramel.

Now we're into the multitask phase.

I love a mocha,
coffee and chocolate.

I feel
like they're just classic flavours.

Clementine curd. Like it? Yeah.

Oh, that made me go weak
at the knees.

My cream horn's exploded. Yeah!

Lemon and thyme is like a classic
timeless combination...

THYMEless!

But while most are sticking
to familiar flavours...

Things stand the test of time
for a reason.

I'm not the guy to mess with that.

Yeah,
don't mess with it. I'm not Aaron.

..once again, Aaron's daring to be
different.

I put a bay leaf in my lemon jam.

I mean, it wouldn't be me if
I wasn't putting something floral

or botanical in there.

My cream horns are inspired
by puddings,

one with the flavours
of a treacle tart,

and the other will be
vanilla, nectarine and cherry.

Aaron's matching nectarine
and cherry compote

with vanilla Chantilly
cream in one horn,

and chocolate
and caramel ganache

with lemon and
bay leaf jam in the other.

I'm glad you've done
original flavours, though.

I feel like everyone's playing
it safe apart from you.

I could die on that hill.
What a hill to die on.

Maverick Hill. I died on
that hill many years ago.

Now we need to do more pastry.
Folds three and four incoming!

I'm just doing envelope folds.

The more folds the bakers make...

Four book folds in total.
..the flakier the pastry.

How many folds have
I actually even done?

But more layers means
more chilling...

I've done two turns.

I might attempt a double one.

I like to just feel how the pastry
is before I make that decision.

..and less time
for their horns to bake and cool.

If you put anything in a hot horn,
it's gonna go soft.

I've got the layers of pastry.

Not as many as Aaron will get

because he's just a pastry king.

In practice, my puff pastry's
actually been quite good.

Aaron sent us a photo this week
of his lamination,

while I was holding one of
my cream puffs

that I could have hammered a nail
in with.

So that was a lovely moment.

I feel like that was a sick joke.

AARON LAUGHS

The lamination was absolutely
insane.

Bakers, you are halfway through!

Agh!

One last chill.
It feels like a race.

It's getting so warm in here.

The heat and my stress are rising
exponentially.

Do one last half fold.

Hopefully, I've got time.

While Aaron's aiming
for the flakiest possible pastry...

You can see the layers.

..the rest of the bakers
have finished laminating theirs.

Oh, look at that.
It's nice and thin.

But the challenge
to now shape their cream horns...

I am so sweaty.

Oh, my gosh!
..is reaching boiling point.

I'm so hot. Let's hope that it's not
turned into shortcrust.

It feels like the butter's melting
as I look at it.

Ooh. That's nice. Nice and melty.

It's just so hot in here already.

Pastry's got to stay cool,

so I've got to work super fast.

A few minutes behind old Jas,
who's somehow, like, flying through.

Go, go, go, go, go, go, go.

That girl works fast.

Oh, this is taking longer
than I want it to.

Ah. OK. I need to start rolling.

Look at this.
Like, it's just wet butter.

Look at you doing it
freehand, no measurements.

I saw Toby rolling, and I realised
I needed to roll.

OK. Top four best bakers.

How do you feel?
Paul's in there as well, obviously.

He's 149.

He hasn't baked for many,
many moons.

Doesn't need to. He's got people to
do that for him now.

Into the freezer.

It's cos you're watching!

Bakers, you have one hour left.

I want to get these in the oven.
Ten minutes at 200.

I just want to get that...that
rise.

So I'm baking it at 190
and then take it down

so we don't get too much colour.

Butter is not meant to leak out.

I've done everything
that I can to make it not leak.

It was literally frozen going in.

How you getting on for time, mate?
A little bit behind,

but this butter is a little
bit melty.

Wow. That's a lot of butter coming
out of those, isn't it?

I put mine in the oven.
The butter just went...bleugh.

I can see layers, so hopefully

they don't do me dirty today.

I've gone for 190.

14 minutes.

May be good, may be bad.

HE GROANS

Should have got them
in the oven sooner.

At home they've taken 30 minutes.
So, decoration.

Are we pushing for the final?
Please say you are.

Would love to be in the final.
It'd be incredible.

But I've got three very,
very talented people up against me.

There's four.
There's you as well, bab.

Oh. There's you as well.

Bakers,
you've got half an hour left.

That's not great.

Need to get my cream
horns out pretty soon.

Checking out my horn?

I've got the puff.

There's lamination.

Coming out the oven.

OK, I'm coming out.

You know,
it's not like big laminated layers.

We can't all be Aaron, so why try?

I can see layers. I think
there's too much butter leakage,

but we'll find out.

I got the puff
which is literally all I wanted.

Your horns are out on display.
My horns are out.

Oh, my God,
look at how puffy your pastry is.

Um, they're not neat. Yeah.
Mine is more like shortcrust.

Oh, God. Oh, God. Oh, God. Oh, God.

It's just gonna have to come out,
isn't it?

Mm. They're not as perfect
as they could look.

Ooh!

Pastry doesn't look anywhere near
as good as normal.

I'm gonna swap them around.

I think I'm gonna take them out
in five minutes.

I know that Paul likes good colour,

so I'm gonna take it as far
as I dare.

It does look a bit underbaked.

I've been slagging off
Paul's puff pastry recipe,

and this one's not worked as well.

Once I've dipped these,
then I'll fill them.

I just love these colours.

Oh! They've, like,
stuck to the tray.

Oh, I hate this so much.

I think I'm happy.

I just really need them
to cool down a bit.

Don't want hot horns and cold
cream.

Ugh!

This technique is working.

Can I get a time call?
Just five minutes left.

A little dunk.

Toby's not filled his yet,

so I think I'm safe
for a little while.

This is my dark chocolate

and clementine curd.

Raspberry creme diplomat.

It's soft, but I hope it will hold.

Vanilla meringue on top.

Uncontrollably shaking.

Cherry and nectarine.

That one could be better.

Bakers, you have one minute left.

Ah!

Come on, Jas.

That's not good.

# I wish I had more time. #

They're really messy.

I'm not completely happy
with these.

Bakers, your time is up.

That was such a rapid end.

Oh!

So tight!

Oh, my goodness.

They all just
look absolutely gorgeous.

And I feel like mine are, like,
a little rough.

Cheers, babe. Mate.

Look at the size of that!

Aaron's got a big horn!

It's judgment time
for the semifinalists' cream horns.

Hi, Toby. Hello.

I love the look of them,
the fillings.

I like the way they spill out.

It's like the old-fashioned
cream horn

you used to get in the bakeries.
A bit concerned about the colour.

Think it needed longer.

Just get your chops around that.

That's how you eat a horn.

You can see the lamination,

but you can also see
where it hasn't baked enough.

It's got a little bit of rawness
down at the bottom. Oh, yeah.

Your lamination is there a little
bit,

but you've lost a lot of butter.

Hmm. But the flavour of the lemon
is delicious

with the meringue on top,
works beautifully well. OK.

The flavour of the coffee
is delicious.

It's nice and punchy,
married with the chocolate.

Flavour is lovely,
but the texture's...

Yeah, sure. ..too hard.

It is Gordon Ramsay's recipe.
He didn't go for your recipe.

Do you think it could be
that reason why? Absolutely.

LAUGHTER

Never listen to a chef.

Thank you, Toby.

I quite like the look of these.

I quite like the blend of
the colours.

I'm just wondering whether your
horns needed longer in the oven.

OK.

If you get both the fillings,
it's absolutely delicious.

The clementine brings a bit
of acidity and cuts the chocolate.

I do like the fillings.

I think the pastry,

you haven't got a lot
of lamination on that.

You can see
it's almost like a shortcrust.

It's not flaking. Yeah.
Yes, it's a bit cakey.

Yeah. Let's have a look at your...

So this one is raspberry gel

with a lemon cream cheese
creme diplomat.

Mm. That's delicious.

Flavour of that creme diplomat
and the gel,

beautifully balanced together.

But, again, the horns
are a bit too dry

because you've lost all the butter.

Thank you, Tom. Thanks, Tom.
Thank you so much, guys.

Quite like the look of them.
They look really interesting.

I'm more interested in looking
at them than eating them.

OK. And I think that's
because they're all melting.

But I do think
that the pastry looks good.

These ones are Dulce chocolate
whipped ganache with lemon jam.

Filling tastes delicious.

The caramel works really well
with the citrus.

That's really good rough puff.
Thanks. It's really nice.

Lamination is there.
And it's baked right through. Yeah.

I think you've done a great job
with that one.

Right. This is a nectarine
and cherry compote

with vanilla mascarpone cream.

Both of those flavours
are absolutely delicious,

but I don't
think they go very well together.

OK. Nectarine sits in the back note
against the cherry,

so that sort of works for me.

The pastry's lovely.

And kept that lamination,
which is decent.

So well done.
Cheers. Thank you very much.

Well done, Aaron. Thank you.
Thank you.

They look lovely.
They look interesting and neat.

We'll see what they're like
when we cut into it.

These ones are a coffee
creme diplomat

with a dark chocolate centre.

Nice flake! Really flaky.

Really lovely,
strong coffee flavour.

Simply delicious.

You have a lovely lamination
on that

and it tastes great.

Those ones are a raspberry
creme diplomat

with white chocolate
pistachio centre.

Well done, Jasmine.

That is a really good balance
of flavours.

The raspberry's great.
Pistachio's terrific.

And I think the pastry
is nicely baked.

I think you've done a really
good job.

Thank you. And they look pretty.

And created a nice horn there.

Well done. Well done, Jasmine.

I have to have another bit.

You're loving it!

I'm feeling really good.

He cut into them and I heard
the flake and I was happy.

That's all that I can ask for!

Me and Jasmine had good pastry.

Was Jasmine's better than mine?
I hope not.

There was a clear divide
in the room.

Jasmine and Aaron
did exceptionally well.

Me and Tom not quite as good.

Pastry was definitely
the worst out of the four.

Full stop. Move on. Next challenge.

For one of our semifinalists,

this will be their
last technical challenge.

Hello, bakers.
Welcome back to the tent.

It's time
for your technical challenge

set for you by someone called
Paul Hollywood.

Paul, have you got any words
of advice for our semifinalists?

This is about intricacy and delicacy
and you can make a mistake very,

very easily.

As ever, this task
will be judged blind,

so we're going to ask these two
poppets to fly out of the tent.

We miss you already.

So for your technical challenge,
Paul Hollywood

would love you to make his take on
the exquisite French framboisier

inspired by his many trips to
Paris.

Now, the judges are looking for
a light genoise sponge

filled with a pistachio cream
mousseline and fresh raspberries.

But that's not it.

Paul would also like you to make
an exquisite

sugar glass dome
to house your dessert,

inspired by his many trips to
Centre Parcs.

He loves a water slide.

You have 2.5 hours.

On your marks... Get set. ..bake!

Paul's framboisier.

It sounds erotic.

I feel really scared and stressed.

This is the most complicated
technical of the competition so far.

I've never heard of a framboisier.
And Paul has left few instructions.

I feel so serious today.
I don't like feeling this serious.

Paul, I know it's semifinal week,
but this

is perfect French patisserie,
isn't it?

What could possibly go wrong?

The issue is going to be
the mousseline.

Basically, it's a custard.

The blending together
of the custard and the butter,

that's what makes the mousseline.

If you try and add the butter to
a warm custard, it will collapse.

It will not set at all.

I think that dome
is going to be a problem too.

One of the big issues with
the sugar, if you don't take it

to a hard crack, which is 150,
it will never set.

We are pushing our bakers to
the limit.

That's the point.

Take a slice.

The mousseline's holding its shape,
but only just.

Ah!

Such a perfect summer dessert.

Quite moreish, isn't it?

I'm actually looking forward to when
we go and eat another four of these.

I'm not stopping, I don't care.

Step one says
make the genoise sponge.

Yeah, I can make a genoise,
I think.

HE GROANS

So, I'm heating eggs and sugar,

and then I'll whisk them up
and then sieve in the flour.

What's so great
about this technical is

that I don't know how
to do step one.

So instead,
I'm just doing the cheat's version,

which is just whipping up egg whites
and egg yolks separately.

So this is a terrifying start.

Have you ever made a genoise
sponge before?

Last time I made one,
Paul said it was unpleasant to eat

and it was well overbaked.

You used to be the technical king.
I can try. I know.

Let's replace the crown.

Technical king!
It's a bit big.

I do like this kind of baking. Yes!

Things that look like
an actual cake,

rather than a cake
that looks like a football.

Or a cake that looks like,
I don't know, Paul's head.

Exactly. Who's got time for that?

He's like,
"Can you please make me a cake

"the shape of one of my many cars?"

I'm like, "Can I just make a cake?"

I'm trying to keep as much air
in the sponge as possible.

Definitely most worried
about this sponge

because it's the base of the entire
thing

and I don't know how to make it.

I'm not pleased with that.

But hate making genoise sponges.

Going in.

Check it in 15 minutes.

The next step is make
pistachio paste

and then it's make
creme mousseline,

and incorporate the pistachio
paste.

HE SPEAKS GIBBERISH

I have never made a mousseline
in my life.

Essentially, what you're making
is a creme pat base.

This is cornflour.
This will be the thickening agent

for the creme patissiere.

I'll mix this with the butter
and the pistachio paste.

And then once the creme pat cools
a little

I'll add softened butter through.

Um, what do I do with the butter?

I have no idea if there's a knack
to adding the butter.

I'm just adding it in lumps.

If their custard isn't cool
when they add the butter...

How am I supposed to cool it?

..the bakers' mousseline could
split and fail to set.

I'm going to put it into
a bowl to cool down a bit.

I've done hot custard.
Put the butter in,

but I'm just...I'm getting
in my head about

whether or not it should be slightly
cooled first, but...

It tastes really nice.

Bakers, you are halfway through.

Going to check my cake.

Certainly baked, so I don't
want to bake it much longer.

Oh, BLEEP me!

I've made a genoise.

Eight weeks ago, I didn't even know
what a genoise was.

Oh! Now, how does one assemble
a classic framboisier?

I need to cut that cake in half.

I do feel quite strongly that it
will be just one big base of cake,

rather than having it with
a lid on.

But now that I'm saying
that everyone else has

cut their cake in half.

I'm just gonna stick to my guns.

It's very vague.
It just says "assemble".

Oh, OK. Come on.

Assemble the framboisier.

Do you feel stressed? Yeah.
It's a flipping stressful situation.

And it's only flip-a-dee-doo-dah,
flip-a-dee-day.

It's not that stressful,
though, is it? No, it's not.

It's just putting fruit into
a sort of creamy green substance.

Exactly.

It's actually
a really nice consistency.

Five minutes in the freezer.
Then I'll put it in the fridge.

Even if they've assembled
their cake...

There we go. ..Paul's recipe demands
a delicate fondant flower...

I think this is the best
one I've ever made.

..and an even more delicate
sugar dome.

Number eight says,
"For the sugar dome,

"make the syrup
and heat to hard crack stage."

They've taken away our
jam thermometers.

Our jam thermometers say what hard
crack is.

That is sick.

Sugar syrup reaches the hard crack
stage at 150 degrees.

Anything less
and the bakers' domes won't set.

I would assume that that would be

shortly before it would start
to caramelise,

which would be about 130 degrees.

And then once it's at 150,

I will pour it on here
once it's cooled slightly.

I've seen those videos
where people put clingfilm

over something, you pour it on

and, like, the heat of the caramel
forces the clingfilm up, I think.

Going to drizzle quite slowly.

I don't know how to do this.

This is so tricky.
I just have no idea.

Maybe
I should have put more on.

Yeah. It's hot through the gloves.

Oh, I can get more of a dome on it.

Why has it gone frosted?

I don't think I can move.

You want me to help you out?

Actually,
I'm starting to get cramp.

Am I even helping you?

What do you want me to do?
Do you want me to hold you there?

Well,
I'm trying to put pressure down.

It's like the film Ghost. Oh, gosh!

Nope.
I'm gonna have to do this again.

It needs to be more liquid,
I think.

I don't have enough
of the syrup.

Oh, God. Get out.

OK, let's do one more.

I hate this.

Whoa! There it goes.
And I've cracked it.

We are gonna go again
with the sugar dome.

Bakers, you've got 15 minutes left.

Oh, my goodness me.

I don't know if this is even gonna
set in that time.

It's literally losing air.
Why is it losing air?

This is horrible.

Oh,
it's like all my hopes deflating.

I think it's a bit too domey.

Can someone open my freezer?
Oh, I can do it.

DOME CRACKS
Oh, no!

I smashed it. As I put it in,
it hit the shelf.

That's absolutely gutting.

Almost felt like
that was gonna work.

How much time do we have?

Bakers,
you only have five minutes left.

Do you know what?
I need to stay here for,

like, another few minutes, I think.

But I just don't have time.

The dome is just going
to have to go.

Tried it twice.

Don't think I'm gonna have time
to do this.

The mousseline
doesn't look very set.

Ohh.

Oh... No!

No!

Oh, God.

Can I save it?

It's awful.

It looks like the mousseline's
split,

so there's nothing I can really do.

HE EXHALES SHARPLY

I'm just not meant to do
technicals.

It's not quite what I wanted it
to look like, but it's all right.

Jasmine's is perfect.

I just have
to get it right this time.

Bakers, you've got one minute left.

Oh, my God.
Oh, my God.

It's literally not going to set.
I don't think it's going to.

No.

Tom, has your mousseline set? Yes.

Has yours? I don't think so.

Oh, it's bursting the seams
already.

It's falling.
It's gonna be a puddle.

Oh, it's completely falling apart.

Ha-ha-ha! How funny. How funny.

Your time is up.

Look at this.

Oh, my God, how is that so set?

Guys, what the flip! Oh!
That was awful.

It's judgment time for
the semifinalists' framboisiers.

Time to welcome back our judges.

Paul and Prue are looking for
a perfectly set pistachio mousseline,

filled with fresh raspberries

and sandwiched between
two delicate genoise sponges,

all topped with a fondant
flower and crystal-clear sugar dome.

OK, this is quite neat, actually.

Yeah. Mousseline looks decent.
Sponges look OK.

And that looks as if
the mousseline's held.

Where's the sugar dome?
It's so thin you can't see it.

There it is, crack!

That looks really good.
It does look nice.

Mm. It's well baked, isn't it? Mm.
The mousseline's nice.

That is delicious.

There's nothing wrong with the cake,
except it's missing its dome.

We go from the sublime...

..to the slime. What is this?

There is a sponge there.

I think the mousseline's
been the issue.

Aren't there meant to be two layers
of sponge?

Let's not beat around the bush,
shall we?

If you put that all into a bowl...
It's a trifle.

Very good trifle. Similar issue,
but it hasn't gone quite as bad.

Well, this one's split.
So, it's curdled.

But there is a sugar dome.

There is a sugar dome. Not a very
good one. Not the best sugar dome.

Nice flavour. That mousseline's had
the big problem.

Moving on to number four.
That's pretty decent.

Yeah. Sponge is there.
Mousseline looks good.

Sponge is nice and thick.

It tastes lovely. Very nice cake.
Mousseline's good.

The flower's nice.
Where's the dome?

The framboisiers will now be ranked
from fourth to first.

You won't be surprised to hear
that in fourth place,

we have this one.
Toby, it's a bit of a disaster.

In third place, we have this one.
Whose is this?

Aaron, a bit of a problem
with the mousseline.

But you did have a sugar dome.
Well done.

Thanks. In second place,
we've got this one.

Who is this?

Tom. This is a really nice cake.

I'd say it's pretty well faultless,
but there's no dome.

In first place...

APPLAUSE

Excellent. Loads of raspberries.

Really neat on the outside.

Mousseline was nice and shaped.

What happened to the sugar dome?

I tried it three times
and then I gave up.

I can't believe I came first without
a sugar dome!

Wow.

I'm honestly not even that gutted
that mine smashed

because I don't know how
I was ever going

to get it out of the...
out of the mould.

That was a shambles, wasn't it?
It looked like a pond.

It's down to the Showstopper.

Hate being in this position.

Just one challenge remains
before we crown this year's last

Star Baker and discover who will
miss out

on a place in the grand final.

All right. Good luck, guys.

What did you make
of their bakes yesterday?

The technical was a bit of
a surprise.

I mean, we had a couple
of real disasters there.

You know what? Tom did make a really
good sugar dome,

and it shattered like a windscreen.

Jasmine's the only one
that's in a fairly safe position.

I think the one that's
in the most trouble is Toby.

Toby's technical.
If he'd have done a dome,

he could have poured the liquid
into it and...

Turned it upside down,
had a trifle.

Whereas Aaron's was split.

It was like scrambled egg.

The final is just in sight.

The pressure today is palpable.
You're going to feel it.

Makes your job really difficult,

because the last thing
they want to do is chatter to you.

Cheers, Prue. They want to
concentrate on winning

Great British Bake Off.
Yeah, get your coat.

Great.

Welcome back to the tent, bakers.

This is your last chance
to win a place in this year's final.

For your Showstopper challenge,
the judges would love you to make

a macaron centrepiece, depicting
something meaningful to you.

It needs to be bold and impactful.

And there need to be
at least 30 filled macarons.

You can do this.
We believe in all of you.

We do.
You've got 4.5 hours for this.

On your marks... Get set. ..bake!

I'm trying to remain as positive
as possible,

but inside, thinking it'll be
an absolute miracle

if I get this done.

Macarons are notoriously finicky.

Yeah. Semifinals, so,
you know, can't make it easy.

I wing it, trust my instincts.

Hope for the best
and drink some coffee.

Today's Showstopper challenge is
a macaron centrepiece,

using, possibly, a biscuit to
create the frame

to hang the macarons on
or stick them on.

It has to be 45cm high

and everything must be edible.

In this weather,
I wouldn't suggest using chocolate.

It could be anything,
but predominantly

it needs to be macaron.

It is all about getting
the right bake.

If it's underbaked, it goes soggy.

If you overbake it, it can crack
and you can taste that it's burnt.

It's a very specific thing,
a perfect macaron,

and it's very difficult
to achieve.

I want colour,
I want great flavours.

Above all,
I want a beautiful macaron.

Three of our finalists are in there,
so we want to see baking perfection.

Good morning, Toby.
Good morning.

Right, Toby, tell us
all about your macaron centrepiece.

So I'm doing a crate stack
filled with lemons

like
you would find at a fruit market.

When I went to Colombia,
we went into a supermarket

and it was just filled with the most
colourful fruits I've ever seen.

Toby's only chance to reach
the final involves perfecting

lemon and poppy seed macarons,

filled with white chocolate ganache
and lemon curd,

and constructing
gingerbread crates

covered in
chocolate macaron,

filled with
a dark chocolate

and hazelnut
ganache.

It wasn't your best day yesterday.
Yeah.

You have to produce today.
Yeah.

Just saying this, I did work
in a macaron factory for a day,

so if anyone needs any tips.

For a day? For one day, yeah.

Oh, for a day?
You were on day release.

To support their macaron
centrepiece,

most of the bakers are
using biscuit.

So this gingerbread
was actually inspired by Pui Man.

So shout out to Pui Man
for helping me out.

And whilst Toby hopes to reach
the final with the help

of some absent friends...

Honestly, I already feel
ridiculous.

..Tom's Showstopper...

Tom, that is...

Oh, my! ..is all Tom.

Tom's turned into a chocolatier.

Go on, Tom!

My macaron centrepiece is a beehive.

This is the dark chocolate which
is going to be the beehive itself.

How much chocolate have
you got there?

Just about 12 kilos of chocolate
in there.

Oh, my God! What are you doing?
I know.

Tom's love of bees has inspired

a giant chocolate hive,

home to two swarms
of bee-shaped macarons,

one filled with mango ganache

and a lemon
and mango sauce,

and the other
with

salted dark
chocolate ganache

and a sour
cherry gel.

I'm glad you're using loads
of chocolate.

I want to see a spectacle.

I want you to cover Paul Hollywood,

produce his entire head and body
in chocolate.

I do... Which part would I need
12.5 kilos for?

Morning, Jasmine. Morning, hello.
Hello, Jasmine.

Tell us about your sculpture.

I am going to make a macaron
Christmas tree.

Very festive.
Because it's the season!

Jasmine will celebrate
her favourite time of the year

with a gingerbread
Christmas tree,

decorated with
macaron baubles

filled with raspberry

and dark chocolate
ganache.

And that's not all.

The sides of the tree are

all covered in green macarons,
if that makes sense.

And I hope that the macarons
all kind of blend in

and it's just a green background.

So you've definitely
got no pistachio in there today?

There's no pistachio.
Oh, that's nice.

Thought I'd change things up a bit,
you see.

So this is going to be a sloth
because I call my boyfriend sloth

because he ambles around
like a sloth.

AARON LAUGHS

Aaron's boyfriend Anthony inspired
a sugar cookie and macaron sloth.

He's the only
semifinalist attempting

three ganache fillings

with grapefruit and mint,
yuzu and pear,

and salted popcorn.

Your boyfriend's a sloth? Yes.

Does society frown
on that relationship?

I suppose it depends
where you live.

We live in different times now.
If it's quite a woke area,

it's fine. East London.

It's this guy's
right to date a sloth.

Leave him alone.

I'm just doing this for fun.
To torture myself for an hour

before I get to do anything else
in the challenge.

Whilst Tom's structure
is still a work in progress...

Say a little prayer.

..everyone else can move on to
the main event.

I'll just put these in the fridge
and then I'm doing my macaron.

The key to getting macarons right?
That is a great question.

People spend years
trying to perfect them.

Perfect macaron begins with
a precisely whipped meringue...

It's the fear of failing

and the missing out on the final
that terrifies me.

..which then has to be carefully
folded with ground almonds.

This is not yet macaronage.

This delicate mixture is one
of the most volatile in all baking.

So the process of macaronage
does actually happen

while you're folding this in.

So I want to get out some
of the air, but not so much

they're flat.

If it holds too much air in
the oven, it will just explode out.

It's a fickle process...

We're tempered. ..that Tom has yet
to worry about.

Ooh. BLEEP!

That's so heavy.

It's very Tom. Need to move fast.

Go on, Tom.

Oh, my God! Oh, God.

The tape has torn.

We did not want a ripped bucket.

As Tom makes emergency repairs

to his chances of reaching
the final...

Nervous about time now.

..everyone else is
already planning for the worst.

How many are you doing?
As many as I can do.

Prue and Paul have demanded
that each centrepiece...

It's just chocolate marks
everywhere.

I'll just leave footprints
everywhere.

..is covered
with at least 30 filled macarons.

One macaron,
there's actually two shells,

plus the fillings.

You're having to make in excess
of 60.

Oh, hello.

Gonna end up making, like,
over 100 macarons.

I'm just gonna do some "just ins" -

just in case
the other ones don't work.

But there could be another way
of securing a place in the final.

Let me grab a brick.

I don't know if you've ever watched
this show before,

but there's a character called
Mr Spoon.

Unfortunately, he's been in a fire.
He's in hospital.

This is his second cousin, Mick.

He fixes the photocopier.

So you know the rules.
What are the rules?

If you kiss Mick,
you get in the final.

# Dee-dee-dee-dee-dee. #

Yes!

God, I really, really
need to be moving.

Don't worry, I'll literally take
30 seconds of your time.

Yeah. What do I have to do to get
an extra 45 minutes?

To get into the final, you just
have to give him a respectful kiss.

Oh. Wait. I'll take...

I'll take all the luck I can.

Three for three. There you go.

You know what's happening,
don't you?

Respectfully.

That felt quite respectfully.

He said it was quite sensual.

Where else can I kiss him?

Where else can you kiss him?
I don't know.

It's not that kind of show, Jasmine.
It's not that kind of show.

- Bakers, you're halfway through.
- Yippee!

And then the pain stops.
ALISON LAUGHS

Now macarons become even
more temperamental.

They have to be left to form a skin
in about 20 minutes

so that the air doesn't pop out
the top.

Basically, you should be able
to really gently rub

your finger along
the top without it sticking.

I'm gonna get on and make another
batch straight away,

because I can't wait to see
if these ones fail

to then make another batch.

Then I'm going
to get onto my fillings.

Paul and Prue are expecting two
separate fillings.

Hazelnut and peanut praline,

and I'm going
to start making lemon curd.

I'm doing a dark chocolate ganache

and a raspberry
white chocolate ganache.

But with a place
in the final at stake...

So, grapefruit and mint,
yuzu with a bit of pear...

..Aaron's sloth will have three.

..and salted popcorn.

Actually, I think they're all based
on cocktails.

Some of my best work
has been whilst I've been drunk.

Mm. One more minute.

It's going to go in now, actually.

The semifinalists now
face the toughest juggling act

of the competition so far.

TIMER BEEPS
Not only will they have to precisely

time the bake on multiple
batches of macarons...

OK. ..there's still fillings
to perfect...

First batch of macarons.

..and fragile,
intricate centrepieces to construct.

Squeaky bum time.

Whilst Tom's hive may
finally be getting some bees...

There was no chance I was waiting,
I'm afraid.

It all burst.

Every single one.

The macarons for Aaron's sloth...

Um...
..may have hit the oven too soon.

Those, I can't use.

I'm gonna have to do them all again.
This is not ideal.

I'll just do
what I was going to do before.

Just carry on with
the ones I was already going to do.

How's it going, bab?

I can slowly feel my place
in the final slipping away.

Why are you saying that?

I think I might not
have left them long enough to dry.

Have we got enough time
to do them as well?

Um, maybe.

Whilst Aaron faces remaking
an entire batch...

Whoa!

They are massive.

..Toby and Jasmine
seem to have struck macaron gold.

They've got massive feet.

You see how it rises and has, like,
a gap?

That's the feet of the macaron.

You don't have them,
it's not a macaron.

Let me just look at them.

Oh, my God, the feet aren't great.

But now Tom's macarons...

The feet are spreading out.

..don't seem to be faring
much better than Aaron's.

Just gotta keep moving.
The second batch is in.

Yeah, baby.

Yeah. Don't love this batch.

As Aaron tries to get back on
track...

I don't like giving up.

..Jasmine is already constructing.

The supports are going to
interlock,

and then I'll put stars on top
to make the tree.

BLEEP!

That was less than ideal.

I'm not an engineer, I'm a medic.

I'm just piping my lemon sign,
so I'm making a giant macaron

that'll say "lemons".

Love that sign. Yeah.
Look at the sign.

It looks all right,
doesn't it? Looks perfect.

Happy? He's not going out
without a fight.

He likes to fight.
He likes to fight.

Should we have a fight?

Yeah, but it's not me
that likes to fight!

Get off me!

Oh, my God! Is there anything
we can do to help?

Yeah, exit, I think.

What if we just hang out here?
Further.

You need to hop the fence.

Ow!

Oh!

SHE LAUGHS
I'm stuck.

Cover me up.

Come here, stand there.

SHE SCREAMS

Here - is this better?

A bit further?
No, that's all right, to be fair.

Noel, if you can join her,
that'd be great.

I can't get over that fence
in these trousers.

Bakers, you've got one hour left.

Not great. They're doming on
the bottom.

Great feet.

Put them on FeetFinder.

They're terrible.

Aaron is in danger of presenting
a naked sloth.

I hate macarons!

I think the first batch were
a little underdone.

And Tom's bees
are currently homeless.

Just got to get the chocolate
out now. All right, come on.

God.

I'm gonna pull
this big one out.

Big feet on the lemon sign.
Look at that. It's sick.

Yeah! Second bucket out.

There could be some cracks

because of that leak coming
through.

Can create a weakness in it.

We have a beehive!

There are so many
elements here.

Got so much gingerbread
still to bake and everything.

I might quad shelf.
I think I'm gonna have to.

Oh, this is gonna be so tight!

Look at Tom's - it's impressive.
I'm not gonna lie.

What's more impressive
is Iain's inside that.

I'm just painting
the whole thing now and then

I need to get on
to decorating my macarons

because my bloody macarons
are nothing.

Every batch is just as rubbish
as the others.

I'm thinking maybe
under-macaronage.

Maybe I've left them too long?

That's good. I want as much time
as possible to assemble it.

Just got to keep slowly plodding.

Bakers, you have half an hour left.

These are terrible as well.

What if we just added half an hour
for everyone?

Start assembling!
This needs to go in.

Whoa!

Ah! I'm putting the
macarons on the side of the tree.

So there's one more batch to go
in the oven.

I don't think I've got 30.
One, two, three,

four, five, six, seven,
eight, nine, ten.

I think I'll just...just do it.
Go on, Aaron!

Oh, my God, that is so heavy.

Go on, Tom. Deep squat.
You got it, mate.

Wow. That is insane!

Is it falling over? Oh, no.

It's never fallen over before.

I need to get 30 macarons on that.

I need to fill all
of my many macarons.

This is the raspberry
and white chocolate one.

If I manage to pull this back
to something looking half decent,

I will be shocked.

Whoa! Look at Jasmine's.

That looks amazing.

When you're
under this much pressure,

your hands just shake
because you're in a rush so much.

Oh, these look good!
They're not burnt.

No, they look good. They're burnt?
They look GOOD!

Oh, thank God for that.

Yeah, these are good.

I can bake, you know?

It's not a total write-off.

I've made filling them easier
by just doing one.

It was going to be ganache
and lemon curd.

And now it's just lemon curd
ganache.

Time, time, time, time, time.

This is my yuzu.

That's the dark chocolate ganache
with some salt.

Then we'll have cherry sauce
in there as well.

Just gotta keep moving.

Tom, your caramel smells like
it's going.

Oh, BLEEP! Thanks.

This is the grapefruit.

Now we move on to the mango
ones. Do you know what?

I think I'm going to be
so close.

One more time.

I think I might just be able
to get it fully finished.

I need to work on my caramel drip.

So, the popcorn.
How long do I have left?

Ten minutes left.

Ten minutes left.
Ten minutes is insane.

It's so hot,
the ganache is starting to melt.

Get this googly eye.

It's starting to look more like
a sloth.

Gotta get the big lemon sign on.

Tom,
have you got any spare freeze spray?

There you go.
Thank you.

It's snowing.

What's it all for,
if I don't get the lemon sign?

Merry Christmas, Jasmine.
And a happy new year.

What's the time check, please?
Five minutes left.

It's definitely not going
to be covered.

There's nothing else I can do now.
It's gonna be precarious.

And that is 30 macarons.

That's an ugly sloth,
but it is what it is.

Please don't shatter. Please!

Oh, my God.

That was a really pretty one.
Come on.

Is it possible
for me to get to the back of this?

Oh! That is BLEEP annoying.

That is so annoying. How much time?
One minute left.

Ten seconds per one.
One, two, three, four.

This is tense, this is.

Feel for them.

I don't think I'm gonna get enough
coverage

and I think they're going
to complain. 30 seconds.

Freeze spray, freeze spray,
freeze spray!

Bakers, your time is up.

Please step away
from your Showstoppers.

Can I just...?

You've done it, bakers.

Oh, she looks great.

I had to redo my macarons
so many times.

You did it! I'm so happy you did it.

Aaron, you did it!

Just about! Yes!

He's like a sad monkey!

It's judgment time for the
semifinalists' Showstoppers.

Jasmine, would you like to
bring up your Showstopper, please?

So this is my macaron
Christmas tree.

It's neat as a pin.
You have a lovely dome on these.

The pink ones, not so much,
but the lighter ones, you do.

But they are smooth
and extremely neat.

And when you look at it in detail,
you realise you've covered almost

every inch of the biscuit
with macaron.

They look lovely. So all they have
to do now is taste great.

There's raspberry ones
which are the pink ones,

and then the white ones are filled
with a dark chocolate ganache.

If you like dark chocolate,
which I do,

that's perfect. Lovely flavour.

Makes it heavy, but nevertheless
it is a dark chocolate macaron.

That's what it tastes like.

The raspberry one's not as delicious
as the chocolate one.

Should have put pistachio
in them. Thank you, Jasmine.

Just for you!

Well done, baby girl.
Well done, Jazzy.

Nice one, Jazzy Jay.

SHE SIGHS

Aaron, would you like to bring
up your macaron Showstopper?

This is my sloth. I'm impressed
with the amount of macaron.

They completely cover
your structure.

I don't know if he looks much
like your boyfriend, but he's...

There are a few smashed
macarons here, which is a pity.

The filled ones don't look too bad.

A bit flat, you've lost
a bit of the dome on there.

The yellow ones down the front,

you've lost all of the dome.
A lot of the dome.

There are three flavours
of macarons.

One which is a white chocolate
ganache with grapefruit jelly,

salted popcorn,
and yuzu with some pear.

It tastes delicious.
Quite chewy. Mm.

Grapefruit is delicious.

But they're not your best macarons.

I like the flavours, actually,

but the standard of the macaron
is not as good as I expected.

Cheers, guys.

Toby, it's time
for your macaron centrepiece.

This is my
Crate of Lemons sculpture.

The structure itself is
gingerbread. It's very clever.

There is a lot of gingerbread.
Yeah.

I like what you've done
with the design on the macaron.

I think it's worked out really
well. Thank you.

So, we have lemon and poppy seed
macarons on the top with lemon curd,

white chocolate ganache,
and the macarons on the front

have dark chocolate ganache
and hazelnut and peanut praline.

They are so chocolaty.
They're delicious!

Got a proper little foot.
They're very good.

Love the chocolate ones.
Not too dry on the mouth.

It's delicate, which I really like.

The lemon ones are a bit dry
for me. Oh, OK.

Probably needed a little bit of gel
or something in the middle

just to lighten it. Cos that would
have made a big difference.

Yeah. I think that, obviously,
if you've eaten that first,

I mean, that is extremely flavoured

and that's mildly flavoured,
so it suffers a bit.

Is this label all macaron? Yes.

Yeah, that is. Well done.
That's nice, that, yeah.

I think you showed good pipework
with the macarons there,

which I'm quite impressed with.

And I do love the chocolate one.

And the construction's excellent.
It's very neat.

I think you've done a good job.

Well done, Toby. Well done, mate.
Well done, mate.

Cheers. The sign is...

I'd just never even try a sign
like that.

It's also so big. Like macaron
at that size. Honestly.

Tom, are you ready
for your centrepiece?

Can I get a bit of help?

I'll carry a brick.

Yeah, if I give you a brick.

You all right?

We might get there.

Well, I have to say,
it looks absolutely astonishing.

It's so dramatic.

I think it really looks like a swarm
of bees coming around.

What do you think? I'm going
to be a little bit more critical.

If it was chocolate week,
I'd accept it.

I can't accept that
when it's a macaron challenge.

The macarons look fairly flat,
the painting's rudimentary.

But the main thing I'm looking at
is that.

And this.

It's very Tom.
I understand that.

You should have made that smaller
and then covered all of it.

It's two flavours. We have mango
and white chocolate ganache in one.

And then we have a dark chocolate
salted ganache with a sour cherry.

I get the chocolate and the cherry.

Bit longer in the oven.

Too soft. Hm.

Very good strong mango.

Beautiful flavour.
Again, they're very pleasant.

But again it needed longer
in the oven.

Thank you, Tom.

I feel chopped down like a tree.

BLEEP!

It's so lame,
I can't believe I'm crying.

Oh, I just worked
so hard this week on that.

Oh.

I feel like the judges
were quite pernickety today.

Like, any element that wasn't
perfect, they really picked apart.

Jasmine got a piece of criticism.
Never heard it before.

Do you know what? I really don't
know where I stand,

but I'm so proud

that I've pulled it back to a place
where I'm just not quite sure.

With the other two lads,

I think there's a possibility
any one of us could go home.

So the Showstopper,
did anyone blow you away?

No. Oh, that's a shame.

But I think we can
talk about Jasmine.

We can take her out
of the equation.

She's through. What's more
important is which two

are going through to
the final with Jasmine.

This is
where it gets a little bit sticky.

I really didn't think the design
of Aaron's was particularly good.

But you actually said
that you liked it.

No, they tasted good.

Tom hasn't been doing well
for a few weeks.

We saved him last week.

Do you think we could
save him again?

What he did was a chocolate
sculpture.

But it's not a chocolate challenge.

Toby was doing the worst
when we came into the Showstopper.

However, his chocolate macaroons
were delicious.

I like the shell for the lemon,
but I didn't like the flavour.

Obviously, next week is the final.

You've got a really big decision
to make.

All I can say is good luck, guys.

It's really impossible, this.

We could ask for a volunteer
to go home.

Well done, bakers.
I've got the great job this week

of announcing the Star Baker.

And this week's Star Baker

has already won the Star Baker
four times.

This is your fifth Star Baker,
Jasmine.

That is a joint record,
isn't it, Paul? It is.

With just one other person. Well
done. You're through to the final.

Sadly,

I've got the job of announcing
who is going to be leaving today.

But before I do that,
I've got to say

this has probably been
the toughest decision across

the whole of the series so far.

But the person who's going to be

leaving the Bake Off
tent today is...

..Toby.

Fair enough.

Well done, mate. Well done.

Guys... Thanks, bro.
I'm so sorry.

No. No worries, no worries.
Thank you.

Oh.

It's tough to come back from serving
a puddle of mousseline, isn't it?

I had a good comeback today.

The fact that I made it a tough
decision today,

I think was...was great.

We looked back on it
when we were looking back at it,

and all of a sudden I remembered
your framboisier, and I went...

Yeah. It was pretty memorable,
wasn't it? Yeah.

Yeah.

Oh, it's the good bits I find hard
to talk about.

The best thing about being in
the tent is definitely the people.

The handshake was good,
the Star Baker was good,

but, yeah,
people was definitely the best bit.

So sorry, man. It's all good.
Did so well. Yeah.

It took a while for Prue
and I to discuss everything.

It goes to show how tight things
are on Bake Off.

It came down to that one mistake
on the framboisier,

and that, unfortunately,
was the downfall of Toby.

I think Toby, in a way,

was our least confident baker
when we started.

He has learnt so much.
He's a really talented baker.

Well done. Thank you so much.
Well done.

Obviously, like, I know
it's coming. It just sucks.

Yeah, it sucks that Toby's gone.

It's just sad that I didn't
get to do the final with him.

I thought that was it.
Getting a spot in the final,

I just, I feel so blessed.

I'm just...
I'm glad I really persevered.

I'm glad I didn't give up.

Can we have one more Polaroid?

Do you want me to do it of you all?

To be able to get here and have
the opportunity to try and win,

that's what I'm here for.

Toby said this really sweet
and sad thing

in there where he was like,

"You just think it's never going
to end."

Oh, I'm so lucky
that it gets to go on.

It's just baking.

Next time...

What a final it has been.
This feels completely impossible.

Don't know if I've ever worked this
fast in my whole life.

Very, very quickly.

The winner...

..of The Great British Bake Off....

It's gonna be so tight.

..is...

Wait! Oh, my God, oh, my God.

There's an issue somewhere.

Are you a Star Baker in the making?

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