All language subtitles for The.Great.British.Bake.Off.S15E05.1080p.ALL4.WEB-DL.AAC2.0.H.264-RAWR (1)

What week is it? This should give
you a clue. My first is pudding

but never in flan. My second
in Battenberg, also in jam.

No, I meant, you're the clue.
You're a pastry.

You don't have to get involved
in some sort of elaborate riddle.

Oh, I'm sorry. Yeah, well,
we'll talk about it later.

Welcome to the Great...
BOTH: British Bake Off.

You doing? That's Pat,
he's a character actor!

Put him back!

Last time it was Caramel Week.

Ah.

Georgie stuck it out
over the three challenges.

Joking. Oh, you're so mean!

..to win her first Star Baker crown.

Yes! Shut up.

Uh-oh.

And while Sumayah found herself
in a sticky situation...

I see a problem. ..it was Mike
who came unstuck...

It's really bad. ..and became
the fourth baker to leave the tent.

Mike. Sorry.

This time...
You look like a proper pizza chef.

..it's Pastry Week.
If only we were making pizza!

The bakers take on tarts
in the Signature...

Nelly's got a blowtorch!
Tssh!

..tackle filo in the Technical...

Big sausage roll,
think big sausage roll.

..and then a choux-stopping
Showstopper. Stinks of burning.

Who will stand tall? This is where
usually things go wrong.

And who will fall down?
So fragile.

Oi.

Straight in the bin.

I started so well.

It's going to be a good week.

I think some nerves is good,
I was getting a bit too relaxed.

Week five - pastry.

I'm a northern girl, you know,
there'll not be a week goes by

that I don't make
some form of pastry.

INDISTINCT CHATTER

I'm good in pastry. I says
about biscuits as well I'm good

and I wasn't.
So I'm going to be quiet.

I want to, like, show Paul and Prue

that I deserve
to be in the competition.

I mean, they obviously saw something
in me and gave me another chance.

Pastry on a short timescale
is very tricky.

So I'll have to cut a few corners.

Hopefully it just comes out banging.

Hello, bakers, welcome back
to the tent. It's Pastry Week.

Now, Alison, you've been with us
for a while. I'm going to give you

a little test now.
See if you've learnt anything. OK.

Can you name the five
main pastries?

Uh, you've got yummy, scrummy,
you've got gorgeous,

lovely and delicious.

Boom. You nailed it.

So for your Pastry Week Signature

the judges would like you to make
12 frangipane tarts.

You can opt for the classic
Bakewell tart flavours

or you can come up
with your own creation.

Now, the judges are looking for
buttery shortcrust pastry,

beautifully baked frangipane
with at least one added filling.

You've got two hours
to get your tart on.

On your marks. Get set. Bake!

Frangi-peen. Frangi-pain.
Is it a pain?

Bakewell tarts, I've made quite
a few. Not within two hours but.

Just need to get it all done ASAP.
So, straight in with the pastry. Ah!

When you think of a classic
frangipane tart you think of those

classic Bakewell flavours
which are shortcrust,

you've got raspberry
and then almond.

Before I moved here
I'd never had one.

So I started getting them
on my lunch break.

And at first I got, like, a two-pack

and then it was a 6-pack
and then it was a 12-pack.

And then literally...
And do you smash 'em all yourself?

Oh, honestly. Like, literally two,
three a day.

Important thing about shortcrust
pastry is that it should be short.

That it'll crumble and break really
easily. That it won't be tough.

So rub this into a breadcrumb.
Then the egg yolks,

give it a bit of a rub, knead.
And then chill.

I want the flavour, the crispness,
the frangipane coming through

but I also want them to look great.
And thin pastry, please.

And that can go in the fridge now.

Morning, Andy. Good morning, Paul.
Hello, Andy. Good morning, Prue.

Hello, Noel. Right, what are you
doing for your frangipane tart?

This is based on nan's sweets,
very close to my nan.

And when I used to go round there
she'd always have a bowl of sweets

and I'd always go for the lime
chocolates. Yes. Used to love them.

ALISON: Andy will combine his
favourite childhood favours

of lime and chocolate with an almond
and pistachio frangipane.

Are you baking the frangipane
and the pastry together?

I'm going to blind bake
for ten minutes

then come out and then frangipane'll
go in, 20 minutes, 22 minutes.

That comes out. The curd should go
on top. That goes in the fridge.

You have practised this.
A few times.

Your pencil fell out
from behind your ear.

You want to see the sharpener!

LAUGHTER

While Andy's paying tribute
to his nan with his tarts,

Gill is also keeping family
in mind.

The only nuts that my husband likes
is pistachio

so to be able to persuade him to try
this I've had to use pistachios.

Gill's bitesize pistachio tarts

will be topped with
a blueberry compote

and piped delicately
with creme diplomat.

And tart shells, what are you using?
Tart rings. Oh, they are diddy.

Well, I keep getting told off
for the big ones

so we're going delicate.
They're really diddy.

No Northern portions today.
You can have two.

So you're going for real finesse
now, aren't you? Yeah, pretty.

Gill is reimagining
the classic Bakewell flavours

with her dinky tarts.

But Georgie is taking
a more traditional approach.

I am making raspberry
and almond frangipane tarts.

Classic flavours,
again nowhere to hide with it.

Georgie's almond frangipane tarts
will be topped with mascarpone

and Chantilly cream
and raspberry gel.

Has anything changed
since you've been Star Baker?

What do you mean? Have you snubbed
all the rest of the bakers? Oh!

"Have you won Star Baker? Don't talk
to me unless you've won Star Baker.

"Dylan, you can talk to me.
Everyone else, sh. Star Baker.

"Just getting some rest."

Georgie is relying on
classic flavours

to retain her Star Baker status.

Oh. Blood is everywhere.

But Nelly is adding a cheeky twist.

It's bloody oranges.
Because I can say it, can I?

Nelly's blood orange tarts
will be filled with hazelnut

and almond frangipane
and topped with Italian meringue.

How good does she look today?
I know. I love it.

You look like someone off
the Guess Who board.

I take it as a compliment.
Who chose this lovely outfit, then?

My sunshine. Ah...
Your sunshine.

He love Paris. And he says,
"Mum, you have to wear my hat."

Aw. That's his hat. That's his hat?
Yeah, so that's my lucky hat.

So cool. So I'd better go through,
yeah?

You know I'm half French,
don't you? Are you? Yeah.

When we going on holiday?
Let's all go together. Yeah.

Why don't we all set up a life
for ourselves in France?

Can I get a bike? Yeah.

While all the other bakers
are going for fruity fillings,

Dylan is taking another route.
Mine is coffee and chocolate.

This is going to be a welcome, like,
break, though, having chocolate

cos this is the only one I've seen
with chocolate. Really?

None of them are chocolate. Yeah.
But mine's a fruity chocolate

so that chocolate tastes
like berries.

Dylan's fruity chocolate ganache
will be paired with coffee gel

sitting on top
of a blackberry frangipane.

Can I try it? Yeah.

What do you think?
Delicious. Killed it.

Can you just judge us? Honestly,
like... No, I'll be the worst judge.

I just like everything.

Right, frangipane.

To make perfect frangipane
the bakers need to mix nuts,

butter, eggs and sugar
into a spreadable paste.

It's almost like a sponge
with nuts in.

It looks weird and then it gets
weirder and then it gets better.

And Illiyin is adding
a tropical twist to her frangipane.

I am making a toasted coconut
frangipane.

I want it to taste like sunshine

and to hopefully look like sunshine
as well.

Illiyin's ambitious coconut
frangipane tarts will be topped

with a passion fruit mousse dome,

mango gel and decorated
with Chantilly cream.

Sounds absolutely wonderful. Good.
But have you got enough time? I do.

You've practised it? Yeah.
And you finished in time? I have.

And they were delicious?
And they looked perfect?

Yes, actually. Yes, they did. OK.
Well, just do it all again. OK, OK.

Just like that.

With their frangipane finished...

Hopefully comes through
nice and light.

..the bakers can focus
on their pastry.

The star of the show.

For the perfect ratio of frangipane
and filling,

the judges are looking
for thin tart cases.

My bases are a bit thicker
than I would like

but I'm not going to spend time
thinning them out.

It's quite fiddly. It takes a while.

It's very delicate touch, yeah.

That's gone a bit skewwhiff.
Paul said I needed more finesse

so I'm just trimming them up
a little bit.

Tarts going in. Goodbye.

They need to be in the oven for
about 13 minutes to blind bake them.

Easy peasy.

Even though the bake's only
just begun... Illiyin. What?

..there are already some problems.

Don't freak, but your tarts
in the oven, the wall's coming off.

BLEEP.

Yeah, this is not good.

I'm going home.
Oh, this is supposed to be my week.

Bakers, you are halfway through.
You've got one hour left.

I'm just remaking the pastry.
They were falling

where they start to sink
because I've overstretched it

and it's like, nah.
And I started so well.

But Illiyin isn't the only one
to have a problem...

Yeah, these aren't right.
..with their blind baking.

They're awful. They're like cake.
Why has this happened?

I've literally had to do mine again.
How are you going to have time?

I don't know, like,
I'm just going to try.

This is so bad.

They've puffed up a lot,
which is not right at all.

I think I had the wrong flour.

I just need to remake my things
real quick.

While Dylan and Illiyin need to
start their pastries from scratch...

Oh! ..the others are ready
to bake their frangipanes.

So we're just going to
get these out.

So you can see they are quite
pre-baked. Perfect.

So, frangipanes going in.

So this is the pistachio.
Green is beautiful, isn't it?

Obviously the proof is going to be
in the frangipane.

They're in.

This is my coconut frangipane.
The texture is slightly different

than a regular frangipane,
it's really nice.

It's less, like, fine, though,
cos of the coconut

but it's still yummy, I hope.

Topping her tarts
with coconut creme patisserie,

meringue and raspberry gel,
Sumayah is hoping to make up

for last week's
disappointing performance.

You've made it halfway through.

That must have been
such a relief for you. Yeah.

Is it quite stressful
doing this show?

It's stressful when you guys come.
Who do you prefer, me or Noel?

SHE LAUGHS
He's going to kill me!

He's going to kill me.
He knows that.

Just making the curd now.

To balance their frangipane,
the bakers have been asked

to make at least
one additional element.

This is going to be the gel
and the jam. It's quite sharp.

But if the flavour's too strong...
There you go, wallop. We're in.

..it will overpower the frangipane.

Jam, jam, jam.
This is going to be my apricot jam.

And Christiaan is balancing
sweet and savoury.

My frangipane tartlets are a cashew
and black sesame frangipane.

Christiaan's cashew and black sesame
frangipane tarts

will be topped with apricot jam
and apricot royal icing.

Congratulations on getting
to the halfway mark.

I'm just happy that I've made it
this far.

Well, most people have got
a Star Baker

so I'm feeling this week
is your week.

Let's manifest it together, like,
you know, send these positive waves.

Let's do it. BOTH: Star Baker,
Star Baker, Star Baker, Star Baker.

I'm going mad now. We're putting it
out there. I think it's done.

It's out there. I think it's done
now. It's done. I can chill now.

Bakers, you have half an hour left.

I need to bake these.
That's going to take ten minutes,

then bake them again with the
frangipane. I assume it's good

but, I mean, honestly,
it looks the same as last time.

Dylan and Illiyin
are playing catch up.

Yeah, like, 30 seconds.

But it's crunch time
for the other bakers' tarts.

On the frangipane you want to get
a nice rise to it to make it airy.

Three minutes, just in case.
I'm going to come out.

Oh, hello! Oh, they are very
delicate, aren't they?

Are you happy with those? I think
so. They're looking a nice colour.

They are going to be
slightly more golden

because of the toasted coconut.

Oh...did I?

Oh, fudge. It's overbaked.

No!

Don't hear the bloody alarm again.
You're going to taste that.

How long we got left? Tell me.

Bakers, you have 15 minutes left.

Ah. Except for you, Nelly,
cos you're wearing a beret.

You've got an hour.
I want an hour.

This is taking much longer
than it needs to.

Almost done and then
I can get them out and cool them.

OK, I'm going to start decorating.

Just getting some glaze on.

There's the lime.
I'm just disappointed it's burnt.

These are done.

That pastry just wasn't right.

Some of the tart cases
are a bit thick

but hopefully they just pick one
that's thin.

Now, the fun will start, yeah.

Nelly with a blowtorch everyone.
Nelly's got a blowtorch!

Oh, my God, I've lost my eyebrows.
Tssh.

These are the domes on the top.

It's done.

I've just got to put my ganache on.

Oh! Such a shame.
I know I've done them way better.

Oh, now look,
it's all come out clumsy.

Bakers, your time is up.

Please step away from your
frangipane tarts.

What a miracle. Add some more.

Oh, yours are so cute!

Very sexy. They're amazing.

Is what it is.
Just glad I got them done.

Lime's there.

Chocolate's there. But burnt.

Aren't they pretty?

It's why it's so sad
that the pastry just wasn't right.

The bakers' frangipane tarts will
now be judged by Prue and Paul.

Hello, Illiyin. Hello, Illiyin.

I do quite like the decoration,
it's quite cute.

But the shells look terrible. Yeah,
I needed to make the pastry again.

They all started to collapse.
Oh, right.

So it's a shortcrust pastry
with a coconut frangipane,

a mango and lime gel topped with
a passion fruit mousse dome.

I would've concentrated on one,
you know, mango or passion fruit,

because that would've come out
stronger.

Pastry's a little underbaked,
I think. Yeah.

Pastry's underbaked,
quite soggy, actually. Thank you.

They look really scrumptious,
nice and shiny.

So, mine are chocolate and coffee,

almond frangipane
with some blackberries.

Pastry's nice and short.
And it's baked well

but it is chocolate and coffee. I'm
not getting much of the frangipane.

And I really want to celebrate
a frangipane.

I couldn't taste frangipane at all.
No.

They look like you want to eat them.
Yes, they do.

The tarts have a raspberry jam,

almond frangipane with Chantilly
and mascarpone cream

and raspberry gel.

That's a classic Bakewell tart
in its flavour.

And it's really crisp.
I think you've done a good job.

It's lovely. Well done.
Thank you. Thank you.

Your Italian meringue is slightly
all over the place.

It's a Willy Wonka
chocolate factory.

It's a Willy Wonka chocolate
factory.

But what do they taste like?

I have hazelnuts and almond
frangipane with blood oranges.

The blood orange is absolutely
beautiful. I like the frangipane.

I did get the blood orange.
Sweetness coming from the meringue.

But your pastry's quite thick.

It overwhelms some of the tart,
to be honest.

I think they look beautiful.
Thank you.

Although...burnt. OK.

It's a vanilla pat brisse with
a toasted coconut frangipane.

A coconut milk creme pat,

a raspberry jelly,
a toasted meringue.

You've managed to get the coconut
to come through really well.

Your textures are good,
it's just that it's overbaked. Yeah.

I think they look all very even
and I like the design.

But the frangipane top, honestly,
it looks like fried mushrooms

or something.

But let's have a look.
The frangipane is filled with

a little layer of apricot jam
and then on top of that we've got

a black sesame
and cashew frangipane.

The sesame's sort of not really
bringing anything to the party.

The cashew's sort of lost
but, I mean, the flavour's OK.

And the pasty is nice and crisp.

I just think it looks
a bit like sardine pate.

Yeah, no, fair enough.

When you're piping like this,
you have to be really precise.

They're definitely wiggly.

I thought that sort of might give
my personality across,

a bit wonky and a bit like sort
of... I've heard some waffle, mate.

But let's have a look. So, my tarts
are a pistachio frangipane

with a lime curd
and a chocolate ganache.

Mm. Lime curd is delicious.
Isn't it?

The pistachio frangipane, delicious.
Your pastry's burnt.

It is overbaked.
But I love the flavour

and I could definitely eat a whole
one. Thank you, thanks, guys.

I think they look great.

They're very dinky. I love that.

Could just pop one of those
in your mouth in once.

Just do it in a oner, yeah.

So they are a pistachio frangipane,
a blueberry compo

with a creme diplomat
and a pistachio crumb.

It's really good. The first thing
you taste is the fruit.

The frangipane nutty taste
comes in. They're delicious.

The pastry's good, frangipane's
good, blueberry's good.

I think you've done a great job
with that. They taste amazing.

Thank you.

I'm feeling really happy, smiley
and big cheesy grins.

But my husband said that's the best
bake that I do for this tent,

so just to warn you,
it's all downhill from here.

It kind of hurt.

Cos normally I can always
fall back on my flavours.

To have let myself down in that
pastry is just like, dammit.

Lesson learned,
I just have to try and move on now.

Technical, who knows?
Yeah, I hope it's not filo

cos I've never made that before.

The bakers could practice
their frangipane tarts

but their Technical Challenge
is a mystery, shrouded in gingham.

Hello there, bakers. Now,
for your Technical Challenge

this has been set by the prince
of pastry, Mr Paul Hollywood.

Hello, prince of pastry,
have you got any words of wisdom?

Don't underestimate
the resting time.

The wrestling time?
The resting time. Ha!

Now, as always, this challenge
is judged blind - so, judges,

I'm going to ask you to leave
the tent now, thank you so much.

Do you know where they're going?
I've no idea.

Prue's going to teach Paul
how to do joined up handwriting.

Paul would like you to bake
his take on the classic Greek pie.

A spanakopita. He would like you
to make a spiral-shaped pie

with home-made filo pastry,

packed with fragrant filling
consisting of feta and spinach.

You have 2 hours and 30 minutes.

On your marks. Get set. Bake!

Never made one,
never eaten one, no idea.

Spanakopita... Sounds like something
you go to the doctors for.

So, Paul. Spanakopita.

It's basically spinach and feta
in a filo parcel.

Filo's all about being thin.
It's about the layers.

The longer they rest it,
the easier it is to work with.

It allows it to be rolled out
very, very thin.

I imagine they have to get
the moisture levels right inside.

You need to pat dry the spinach

just to take out
some of that excess water.

If you don't, then the whole
thing'll be soggy underneath.

And the bake is critical.

Now, 45 minutes minimum
till it's nice and brown.

Look at all those layers.
Isn't that wonderful?

Feta, spinach, it's just beautiful.
Mmm.

Now, although that goes
beautifully together,

the crispiness that comes from
the filo is the real test.

We don't want a soggy bottom.
No, we do not.

I mean, the instructions
are quite detailed.

"Make the pastry dough and knead."

Making filo's like a lost art.
Nobody does it any more.

Have you ever made filo pastry
before? No, never.

God, Andy, we're in trouble,
ain't we? I know.

Taxi for one! Taxi. All right,
I'll sling myself out.

You want to kind of, like,
build up the gluten a little bit.

So I am giving it a good knead.

If you don't, you're not going to
get it to stretch, it'll just tear.

Don't, uh, underestimate the
wrestling time. Resting time. Sorry!

It's only a filo pastry.
What can go wrong?

"While the dough is resting make
the filling. Seasoning to taste."

So, what, I'm just sauteing the,
uh, onions, the garlic.

I mean, I would put in four cloves
but it says two.

And I don't want, like, Noel
to kind of, like, fly away

because it's too garlicky.

900g of spinach leaf?
Are they mad?

It's like a Cypress Hill
video over here.

LAUGHTER

I assume they obviously want it
wilted cos they want

as little moisture in the dough
as possible.

So I've blanched mine first.

So much water.
It'll just soak the pie.

Yeah, that's actually really dry now
cos it's starting to crisp up.

I going to add the feta cheese.

What do you feel like in that beret?
A bit sexy? Is it? I don't know.

Strong? No, no, no. Powerful?
Oui, oui, oui. Oui, oui, oui.

Very French, you know. I'm trying to
but that's just a game, you know,

that's just a cover.
Are you working undercover?

You're not even in this competition,
are you? No, I'm not.

I'm just, you know. An undercover
cop. I'm watching you.

I'm watching you.
They're getting close again,

I'm going to have to go
to a new show.

They nearly got me in Taskmaster.

Bakers, you are halfway through.

Oh, God. If I push it,

doesn't come back
so it's rested for long enough.

I'm just going to divide it
into five equal amounts.

"Take one ball and flatten it into
a rough rectangle

"using the rolling pin."

"Pass the pastry through
the pasta machine to give a long,

"thin length of pastry."

I'm so scared.

Oh, wait, it's actually really fun.

It's pretty cool. I want this.

But I already says to my husband
I want ice cream maker.

My birthday going to be expensive
for him this year.

I'm not sure if this is right,
you know. It's really thin.

Careful handling of this super-thin
pastry is key.

It says it wants to be 90 by 18.
So I'm just stretching it.

Too many holes... Whoops-a-daisy.
..and the filling will leak out.

I have never done this before.
Are you joking?

You look like a proper pizza chef.
If only we were making pizza!

I'm going to start that again.
Oh, no.

If the bakers spend too long
rolling and rerolling...

I'm not happy with that. ..they risk
running out of baking time.

What is going on? It's cos
you're rushing the process. Right.

While Andy and Gill struggle
with layering up their filo...

It's just very thin and fiddly
and it doesn't like me.

..the rest of the bakers can move on
to adding their filling.

It's the right length
but it's not the right width.

Gently bring
all of the pastry over.

Don't know what I'm doing
so I'm completely winging this.

You look so tense. I am, I haven't
got a clue what I'm doing, Noel!

I think the secret is nobody knows
what's going on. No. Nobody.

Correction. Nobody apart from Paul
knows what's going on. Yeah, yeah.

As you roll, you pull.

Slide it in, but I think
you just go like this.

Just sprinkle it
with the sesame seeds.

Probably bake it for, I think,
half an hour to 45 minutes.

So it says bake at 180
but I put the oven on 190.

I'm a daredevil like that.

I'm just all fingers and arms,
ain't I?

I can't afford to do this again.

Ooh, and I've just done that wrong.

We'll get it through
and then we'll do it again.

Bakers, you've got
half an hour left.

Oh, my gee. Half an hour.

Big sausage roll,
think big sausage roll.

I feel for him.

If he can get in there, it won't be
nearly as bad... He'll be fine,

he'll be fine. He just needs
to actually do it.

I am proper pooping this.

I hate ya.

It'll come out at the very last
minute, I think. I'll keep an eye

on it. But I think it's going to
need every minute it's got

and probably a few more
that it hasn't.

It's lost a bit of definition.

You can see it but it's kind of,
like, moulded into one.

Mine is, like, really small,
like, it should be wider.

I'm a bit concerned
about some people.

Cos they just put it in.

I have it 20 minutes and it's white.
It's not even gold yet.

Oh! I love it!

We're ready.

Are you two re-enacting Barbie?

# I am Barbie Girl
in a Barbie world

# Na na nah. #

Only people in pink over here.
Yeah.

I don't think I've got enough time

so I've just cranked up the oven
a little bit.

Banging it up just to get
a bit of colour on there.

That definitely needs to go higher.
Turned the oven up again

because I just want it to be nice
and crisp on the top.

So I really don't want it to be wet.
210.

Ah! It's going in till the end.

It's coming out
with 30 seconds left. I mean...

How long do we have left?
Bakers, you've got one minute left.

Ah! Let's do this.

Ah.

Well, it's got more colour
than I thought it would have.

It looks nice. I just want to see
the bottom. Voila.

Not golden enough,
not cooked enough.

Oh, mate, that bottom looks
scrump-diddily-umptious.

Bakers, your time is...up.

Please bring your spanakopitas
down to the table

and place them
behind your photographs.

It looks amazing. Cheers, thanks.

Love for it to get
a tiny bit more colour.

I didn't get it in quick enough.

Paul and Prue are looking for crisp,
golden filo pastry

and a perfectly seasoned
spinach and feta filling.

Let's start with this one.

Looks a bit soggy. You know you
really have to squeeze the spinach

to get all the moisture out of it
otherwise it'll sog up the pastry.

The length of that's not bad.

It's lost a little bit
of definition on it.

It is quite wet inside there.
Yeah, and the trouble is

the bottom pastry doesn't cook then.
Yeah.

Mm, but it's very delicious. Mm.
It's not bad, that, for a filling.

It's just the pastry is very, very
wet. It tastes lovely.

Moving on to this one,
you've got some definition here

which is good but it's not
quite long enough.

It's got a good colour on it,
though. Yeah, and it's crunchy.

That is delicious.
Nicely balanced seasoning.

It's good, that, cos it's got a nice
flake on it and it's not wet.

I like that one.

This one's a bit pale,
it needed longer in the oven.

The definition is there.
See it's still wet inside.

But that is delicious.

Moving on, this is very small.

Colour's very uneven.

Needed longer in the oven, this.
That is really soggy, isn't it? Hmm.

And the trouble is that the layers
then all stick together.

It actually tastes quite nice but
it's not what we're looking for.

OK, moving on.
It's just started colouring.

And I think they've ran out of time,
just pulled it out the oven.

Rolling wasn't very good.

That's a big fat bit,
that's a very thin bit.

Needs much longer in the oven.
It's still wet inside.

The lemon levels are quite high.
Moving on.

This isn't too bad,
there's a bit of definition here.

Yeah, a little bit longer
in the oven. Nice flakes. Mm.

The flavour's not bad.

It's a nice colour, that one.
Yeah, that's a good colour.

Little bit wet.
It could be down to the spinach.

Nice flavour.
Yeah, lovely. Excellent flavour.

Needed to be another loop
on the outside of that, really.

Struggled with the length
of that one. The colour's not bad.

It has got a nice flavour. Bit soggy
underneath but very nice.

Right. The judges will now
rank the spanakopitas...

I think we both loved the flavour.
..from worst to best.

So, in eighth place,
we have this one. Who is this?

Gill, it's underbaked
so it's pretty wet underneath.

In seventh spot, we have this one.
Andy, too small.

It needed to be much bigger.

In sixth place is Georgie,

fifth place is Illiyin,

Sumayah is fourth

and Nelly is third.

And then in second place...

..who is that?

Christiaan. It could've stayed
in the oven a little longer

but the pie, delicious.
Thank you.

And in first place,
we have this one.

Dylan, not exactly perfect

but you did have great flavours
and great textures, so well done.

Well done.

When Prue ate it and was just like,
"That's delicious,"

that was the best reaction in the
world for me

when people eat my food. Always
the bridesmaid, never the bride.

This is my third time
coming second.

That didn't go well, did it?
From hero to zero.

I think tomorrow I'm going to have
to bribe 'em with a lot of money.

Although, looking at Paul's cars,
I don't think he needs it.

Here we go!

OK, so, we've had the Signature
and we've had the Technical.

But I'm no clearer as to who's doing
well and who's doing badly.

I know it's really
extraordinary, isn't it?

You've got Gill who did really well
in the Signature

and didn't do so well
in the Tech. She was last.

You have Dylan that
did OK-ish on the Signature,

but won the Technical,
so there's a bit of that going on.

Right. Yeah. And then you
have Andy and Illiyin,

they're the ones who are in trouble.

I mean, you've got Christiaan,
as well, who didn't do too well in

the Signature, and yet,
came second in the Technical.

So what we've ended up is
a big pool of people in the middle.

What you're trying to say is it's
all down to the Showstopper again.

It's all down to the Showstopper.

It's exciting, but we say
this every week!

Why do we bother with the Signature
and Technical any more?

ALL LAUGH

Hello, bakers,
welcome back to the tent.

It's time for your
Showstopper Challenge.

The judges would like you to produce

a Paris-Brest centrepiece
complete with edible stand.

Paul and Prue would love you to make
a highly decorated gateau

consisting of large
choux pastry ring

and at least one
custard-based filling.

This will be a challenge
of all of us.

For you guys,
it'll be to make the thing.

And for Noel and I,
it will be not to giggle

every time we hear
the word "Brest".

I don't think Paul's gonna make it.

We've lost.

You have four hours.

On your marks.

Get set.

Bake!

I have made Paris-Brest quite
a few times before this actually,

which is surprising.

I've made choux pastry, I've made
eclairs and I've made profiteroles

and things like that, but I've never
made the big choux rings.

The Paris-Brest is
a choux pastry ring filled

with praline creme mousseline...

Just about the Brests.

..and was created
in 1910 to celebrate

a famous cycle race
between Paris and Brest.

So, what I can make out
is, at the end of it

the bakers would bring out
this Paris-Brest

and depict it to look like
a cycle wheel.

I know I could be quite easily
mistaken for a French geezer, but...

..I don't speak the lingo.

The choux itself is all about that
crispiness on the outside.

And you want that slight fluffiness
on the inside, but not too soft,

because you're gonna fill that
with a mousseline,

a praline, a cream.

It must be a very light creamy
filling inside

because what you don't want
is a stodgy creme patisserie.

They have to make
a stand which is also edible.

Now, they could use a biscuit,

so it'd be nice and strong.

They could use chocolate.
They can use anything they want,

but it's about celebrating
the Paris-Brest.

The last thing we want
are these stands to collapse

and the Paris-Brest to
just fall all over the floor.

That would be a disaster.

Hello, Gill.
Hello, there. Hello.

So, Gill, tell us all about your
Paris-Brest.

This one is finally for my dad.

So, he made a fantastic lemon
meringue pie.

It's one of the first things
I remember baking with him,

so this one's for him.
I love the idea,

cos I'm a big
fan of lemon meringue pie.

Choux pastry with cream and lemon!

I mean, what more could you want?

Gill's Paris-Brest will be filled

with lemon creme mousseline
and lemon curd

and topped with Italian meringue.

All sitting on an orange
biscuit stand.

It's strong, it's stable,

it's worked every time
I've practised it.

While Gill is going for
a traditional biscuit base stand,

Sumayah is going for
a more intricate design.

So, my stand's gonna be made
out of krokan

and it's gonna be inspired by
like the tree of life

and like Art Nouveau.

This is gonna be fascinating.

Sumayah's almond biscuit stand

will hold a Paris-Brest

filled with passion fruit
mousseline,

topped with
dark chocolate ganache.

I've got a bone to pick with you.

All right.
I don't know what you're saying.

Alison, basically, said to me

that you said to her
she was your favourite.

Yeah, I did.

Urgh! Really? Yeah.

Why what's Alison do? I thought
it was obvious. Brutal!

It's fine cos
Dylan's my favourite, so... OK.

We've all got our favourites,
haven't we? Yeah.

But we have to learn to get on
with each other. If you want.

HE LAUGHS

Previously,
in favour for his flavours...

That looks really grim at the
moment. Just looks like a swamp.

Dylan might have his work cut out
to impress the judges today...

So mine has like got tea in it.

So, it's got matcha.

Paul's favourite thing, yeah.

What don't you actually like
about matcha?

It's quite dry on the mouth. Cos
they make grades of matcha, as well.

So there's ceremonial grade
and then the...

Are you using the ceremonial grade?
Yeah, I am using ceremonial grade.

OK. I like your extra-ness.

Thank you.

Dylan will serve
a matcha creme diplomat

and a roasted green tea mousseline

and will construct
a black sesame nougatine stand.

Right,
can I just tell you something?

Sumayah reckons that she likes
Alison better than me, yeah? Yeah.

And I said, yeah, but Dylan likes me
better than Alison. Yeah.

Is that true? Uh... I feel like...
That was too long, that pause.

Well, the thing is... That was too
long, that pause. Oh, was it?

While Dylan is going high-end
with his flavours...

So, I'm doing a pecan mousseline.

..Christiaan has got grand ambitions
for the humble pecan nut.

I wanna be the next Nigella
and you know

how she says "mic-roh-wah-vey",

so I've got "pecaan".

HE LAUGHS

Christiaan's pecan and orange
Paris-Brest

will sit on
an almond nougatine stand

and be filled
with orange creme mousseline

and pecan praline mousseline.

The pecan praline.

The PP.
Oh, no that sounds weird.

No, let's not say that.
Let's stop what I'm doing. Sorry.

Now I gonna do the choux pastry
for the Brest.

The first stage
of making choux pastry

is to combine milk, water,
butter and flour.

Should come together as like
a smooth paste.

It's like mashed potato.

This means that this is good.
That means it's good.

Yeah, the film.
Yeah, do you want some?

OK.

Hmm, tasty.

If the bakers are happy that their
choux batter has been cooked out...

There we go.

..it's critical that they add
the right amount of eggs.

Basically, when it's done, it
will hang in like a V shape.

I'm the only one doing it by hand.

Prefer it, cos
I know the texture.

If it's too dry,
it'll crack when baked.

"Do I?" or "Don't I?"
sort of moment.

If it's too wet, it won't rise.

That's pretty good, actually.

So, maybe it's a bit thinner
than I'd like,

but there's nothing I can do now,
so it's fine.

There's three rings. One'll go just
inside and then, one on top.

And we're gonna dust it
with some nuts.

Now it's in.

Ah! Oh!

It's about to go in the oven.

I've just got to cover it
with my hazelnuts and almonds.

Illiyin's going for a regal look
with her nut-packed Paris-Brest.

The idea is that it's quite
a like a chaotic crown.

Illiyin's Paris-Brest crown
will be filled

with hazelnut creme diplomat

and a dark chocolate ganache
and hazelnut praline.

Sitting upon a golden chocolate
stand, the design is

a nod to her favourite TV series.

It's like a crown of nuttiness,

like it's supposed to be
for the mad queen from...

WHISPERS: ..Game Of Thrones.
Ohhh. Yeah.

Are you not allowed to say that?
Well, I don't know. There we go.

I've said it loads of times.

Watch this. Game Of Thrones.

Nothing happens. Nothing happens.
Nothing. Oh, my God!

My beautiful bakers,
you are halfway through.

Aaaaaah...!

It's risen, it's risen lovely.

All I'm doing is just
drying this out now,

to allow the steam
to come out of it.

If the bakers take their choux
out of the oven too quickly

it will cause it to collapse.

It had a lot of rise and then
something's happened. Oh, dear.

Just have to go with it.
The thing is, they won't notice

the rise too much on that cos it's
gonna be filled with cream. Yeah.

But leaving it in too long...

I think it's slightly catching.

..will cause the Paris-Brest
to overbake.

Stinks of burning.
I'm gonna have to do another one.

Yeah, I'm definitely gonna do
that again.

I don't know what happened
but it's not a circle.

But Christiaan's Paris-Brest
has given him a unique problem.

I don't think I'm gonna be
using this.

Gonna get rid of this.

Straight in the bin.

I'm gonna do two choux rings
and I'll pick the best one.

Three of the bakers

need to pipe their Paris-Brest
mixture again.

It's a bit thicker this time.
Not doing anything to it.

Get in. Goodbye.

But Nelly has got more choux pastry
to pipe than anyone else.

Now we gonna do it for this tent.

Just a little dot.

And she's taking inspiration

for her choux stand from not
so far away.

I'm inspired by the day,
how I feel and what I feel.

So, I'm inspired by this tree.

So, it's gonna be look
like a tree trunk

with flowers around.

I never put it together, you know.

So it's the first time.
Look forward to it. Me too! Me too!

If Nelly can work it all out her
Paris-Brest will be filled

with pistachio praline cream
and raspberry jam.

And her entire stand will be made
of profiteroles

packed with coconut cream.

Look, this scale is cuckoolala.

Cuckoolala? Look.
What's cuckoolala mean?

Is that a Slovakian...? Me! Whoo!

..a Slovakian thing? No, it's
what I made up, you know?

Guys, I've got an announcement
to make.

Nelly is cuckooolala.

SHE CHUCKLES

They already knew. They knew!

Lemon pastry cream next.

Paul and Prue have asked for
the Paris-Brests

to be filled with at least one
custard-based filling.

I'm making a passion fruit
creme mousseline.

So, I'm just whipping some cream,

and then I'll add the matcha
to this.

This is the pistachio butter.

It's just going into
the creme diplomat. Lush.

Georgie's drawing inspiration
from her Italian heritage.

When I was in Italy once,
I had a pistachio cannoli.

Obsessed.

Just the creaminess
of the pistachio.

Absolutely love it.

Georgie's pistachio
and raspberry Paris-Brest

will be filled
with creme diplomat

and sit on stacked sponge cakes

wrapped with a chocolate collar.

So this is the sponge.

Need to get it in,
get it cooled.

Let's get going!

This is gold, this stuff.

This is the governor.

So I'm just adding in my
pecan paste.

Andy's pecan-flavoured Paris-Brest
is a tribute to his glory days.

My Paris-Brest is based on

a bar of chocolate
my partner Nicky used to get me

when we first started going out.

And then we're gonna have
a pecan mousselini inside.

A what? Mousseline.

Pecan mousseli... Mousseline.
Mousseline.

Mousseline.
I thought he was a dictator!

You know what I mean.

With a Lenin cream!

Andy's pecan and date mousseline
Paris-Brest

will sit on
a stand made of toffee.

So, one sheet of
this'll be wrapped round

and we'll be moulding it by hand.
Right. With toffee?

Sounds precarious, but if it's thick
enough it'll be all right.

I'm gonna make it to one side,

and no-one's allowed to look at it,
touch it,

poke it, cos it is so brittle.

Bakers,
you only have one hour left.

Don't wanna know! Don't wanna know!

I mean, if not amazing,

this is more what I'd look
like at home, as well.

That one looks a lot better.

I don't know.
This shape is probably better.

I'll just see which one,
I've got options.

Now I'm just literally making
my stand.

So, that's nice toffee.
Gotta work so quick

with it, cos
it can get quite brittle.

More choux, then?

Yeah, more choux,
more choux, and more is coming.

Oh, you've got more choux here.
Yeah.

Oh, it's very precarious.
I'm gonna do another one.

I'm doing another one.

Right, the cake needs
to be stacked now.

So, I have to work really fast here.

So it's supposed to look like
a flower.

These need to be straight.

Please...stay.

Does it look like
a tree trunk? Not yet.

It's great, but it's not
structurally strong enough.

And then, it's moment of truth
for me.

Mould on.

I don't think this is gonna work.

Just gotta wait and see.

So fragile.

Just get it on.

This is where usually things
go wrong.

Way...

Ah, I've put too much chocolate
on it.

CRACKING
Ah, fudge!

Oh...

I've had it. I'm done.

You just need to take a breath.

No, that ain't gonna work.

How long have we got?

Bakers, you have ten minutes left.

HE EXHALES
I need to just go-go-go-go-go.

Right, forget about that. We've
gotta get this done. Don't give up.

So, I just need to assemble
my Paris-Brest.

It looked all right at one
point in the oven

and now it's out
and it just looks awful.

Just gonna pipe this up
with pistachio cream.

And between gonna go raspberries.

Gonna try and get as much
as possible

to look like it has a lot of height.

This isn't as set as I wanted it.

It's gonna just splodge down.

QUIETLY: Please, God, stay.

Done.

Bakers, you've got one minute left.

Finish with style, right.

Seriously concerned that these
are gonna break,

as soon as I put this on.

How are you?

This is not a good time
to be speaking. Please move.

OK, that's gonna last like all
of ten seconds.

I'm not gonna move it now.

Can't put any touches on it.

It's just gonna go bang.

Bakers, your time is up.

It's definitely gonna snap
the legs

and it's gonna squish
the things underneath.

It's all right, come on.

Yeah, I'm all right, pet.

Well done.

Slightly precariously placed.

Paul and Prue have asked for
a choux pastry ring

with a creamy filling

and an edible stand which must
support the Paris-Brest.

Illiyin, would you like
to bring up your Showstopper?

Only if you help me.

No pressure.

I'm taking this off. OK.

Hello, what you should have is
like that

but between all of the standing,

and the time, I've got like
a crack there, you can see.

Oh, yeah. So I'll put it
directly on there for you.

I think it looks country baking shop

and very sophisticated
at the same time. Thank you.

It's a shame it didn't hold up

but let's have a look inside,
shall we?

You've got a choux pastry

filled with
a hazelnut creme diplomat,

white chocolate and vanilla praline,

and then, just a little bit
of dark chocolate ganache.

Beautiful.

Oh... Oh.

And when you get a bit of praline in
there, it's wonderful.

And that with, actually,
a well-baked choux ring,

it is very, very good.
Well done, thank you. Thank you.

That stand looks amazing,
doesn't it?!

The stand is amazing from
a construction point of view.

The actual Paris-Brest
looks quite small

for the amount of filling it's got.
Did it rise properly?

It was a pain with the rise.

I wish it'd risen better.

Will this take a little bit of
weight, will it, if I cut onto it?

HE WHIMPERS

Look at him panicking.

Have the matcha creme diplomat
and some pecan praline.

It's not strong. No.

Even though I'm not a huge fan of
matcha, it works for me.

I just think there needs
to be more choux to balance it.

The stand is exceptional.
The detail on it is incredible.

I do think it looks lovely,

and I saw it before
it had begun to...

Yeah, it has leaked out, yeah.
Yeah.

The Paris-Brest
is creme diplomat with pistachio,

raspberry gel, white chocolate
ganache with pistachio.

I like the pistachio in there, it
blends well with the raspberry.

Your choux is slightly overbaked.
It's just a little bit dry.

I want to taste the cake.

There's raspberry cream
inside, as well.

Wow, that's better than the top!

The chocolate tastes delicious
with it, too. Really good.

It is neat.
There's elegance to that,

but I do think it looks
quite short.

It's just a small mushroom.

The small profiteroles
are with coconut cream

and the Paris-Brest
is with pistachio praline cream,

raspberry jam and cream.

And that is a very
lovely collection of fillings,

but the underside
of your choux is perfectly baked,

and inside there's
a whole layer of doughy underbaked.

Coconut choux buns are delicious.

Your flavours are great.
The choux is not so great. OK.

I think the stand is so elegant.

You know, it looks like
Baroque wrought iron.

Thank you.
Let's have a look, shall we?

So, inside, we've got
a little layer of pecan praline,

uh, orange liqueur
for our mousseline,

the praline cream mousseline.

I think the flavours are fantastic.
The choux's OK,

but that main orange mousseline
running through it,

it's just not right.
It's too thick,

But that one is absolutely perfect.

The praline's nice, yeah.
Thank you.

I think it looks amazing.

I mean, the detail
on there is incredible.

That's a very clever idea.

It's a passion fruit mousseline
and a dark chocolate ganache.

That filling is just
absolutely perfect. Thank you.

And it's very, very strong
passion fruit, I love it.

I do think the choux is overbaked...
Yeah.

..but because of that, it's managed
to keep

its rigidity, as well. Yeah.

Overall, I think you've done
a great job with the design

and the flavours are great.
OK. Thank you.

What happened with the base?

My first batch went.

It just shattered.

It was always gonna be a little bit
tricky with, essentially, sugar.

So my Paris-Brest is date caramel,

a pecan mousselini...mousseline,

and it's toffee with pecans
and chocolate.

The bake on that ring is very good.
Really?

I'm not getting enough punch from
the flavour. I like the flavour.

I do think the mousseli-ni
is a little too soft. Right, yeah.

I love the simplicity of this.
Yeah.

Cos you're celebrating what's on
the top,

and, actually, what is on the top

is one of the best-looking
Paris Brests in here.

Yeah, beautiful.

So, now, it just has to taste great.

Mmm!

The Paris-Brest has
a lemon creme mousseline,

a lemon and thyme curd

and topped with
an Italian meringue.

APPLAUSE

It tastes absolutely divine.

The filling is very lemony
and sharp.

Of course, the meringue whirls
on top are very sweet.

Combination is lovely.
Think the biscuits look great.

Can I...?

SHE CRUNCHES

Lovely? Well done.

The choux is delicious,
filling's delicious.

Love the piping on the top.

Think you've done a great job.
Well done. Thank you.

Thank you, Gill.

I'm pleased with the choux,

but using toffee wasn't
the best of ideas.

I don't what to do.

Can't bribe 'em any more.
Run out of money.

I felt I was kind of precariously
placed pre-Showstopper.

And now, there's a chance
that you kind

of could've clawed it all
the way back.

I didn't get the handshake in
the Signature,

but I've got a Paul clap.

I feel pretty safe. I don't take it
for granted any more.

I remember, at the start,
I was like,

"Oh, I didn't get Star Baker!"

Now, I'm like, "I just wanna stay!"

Well, it looked to me

that you two thoroughly enjoyed
those Showstoppers.

I loved this challenge

and I thought they did really,
really well.

For me, Gill, I rated her one of
the top ones

in the Showstopper today
and, obviously, she was, for me,

the top one in the Signature,

although she came last in the
Technical,

for me she's dominated two of
the three.

And that naturally puts her
in line for Star Baker.

And what is so interesting is,
Sumayah,

who, last week, was so close to
going home,

is now in line for Star
Baker. Isn't that wonderful?

It's unbelievable. I mean, that's
the glory of Bake Off.

It looked incredible. As always,
her flavours were fantastic.

Yeah.
Let's talk about Andy,

because when it came
to you, it was incomplete.

It was a bad design.

And you can actually say
the same about Illiyin,

because she couldn't actually bring
us with the Paris-Brest on the top.

Both of the people whose stands
fell apart,

Illiyin and Andy, are both in line
for going home, yeah.

Oh, dear. All I'm gonna say, guys,
is I'm so glad

that none of us were laughing at

the word "Brest" throughout
the whole of that.

Well done, bakers,
you survived Pastry Week,

and I've got the great job
this week of announcing

which one of you will be Star Baker.

And the person who's Star Baker this
week is...

..Gill.

APPLAUSE

Nice one!

ALL LAUGH AND APPLAUD

Well done.

Now, unfortunately,
I've got the terrible job

of announcing who's going to be
leaving the tent today, so...

..the baker leaving
the tent today is...

..Andy.

Sorry.

It wasn't your day, mate.

Sorry, buddy.

Just sad, you know?
I've had such a fantastic time.

I've had so many laughs,

but that's the standard.

Come to Mama!

ALL LAUGH
Come to Mama!

C'est la vie.

So proud of you.
Are you proud of yourself?

You should be.

Oh, it's so sad to see Andy go.

I mean, I adore the guy,

but he just didn't have a good week.

Well done, Gill. Thank you.

Gill's always remained in a very
safe position the last few weeks,

and today, she sort of stepped out
from the pack

and I expect better things from her
going forward.

Star Baker!

SHE MOUTHS

I'm going to have to phone Steve.

Hello!
# Sta-a-a-ar Ba-a-a-ake-e-er! #

Absolute legend!

SHE GIGGLES

Oh, I'm so proud of you!

ALL CHATTER
Ah, giddy.

"Giddy Kipper",
as my mother would say right now.

Next week...
Damn...

..it's autumn-time in the tent...

That's how we're going to do it.

I don't know what to say.

..with a warming Signature...

Whoa! It's all steamy.

..an obscure Technical...
Do people like this, Gill?

Yes, the people do like this, Dylan.

..and a stunning Showstopper...

One hell of a baker.

APPLAUSE
That's amazing.

..will have them all
fearing the fall.

Whoa! Oh, good God. Are you OK?

Are you a Star Baker in the making?

If you'd like to apply for the next
series of Bake Off, visit...

Subtitles by Red Bee Media