1 00:00:02,000 --> 00:00:04,960 - That cloud's shaped like a bagel. - That one's like a Schichttorte. 2 00:00:04,960 --> 00:00:07,760 - There's a baguette. - Couple of cobs. - Mate, we're obsessed. 3 00:00:07,760 --> 00:00:10,480 - Welcome... BOTH: - To The Great British Bake Off. 4 00:00:10,480 --> 00:00:12,640 - BOTH: - Brioche. 5 00:00:12,640 --> 00:00:15,200 Last time, a tennis cake tantrum... 6 00:00:17,160 --> 00:00:20,040 ..and a cracked Charlotte Russe... 7 00:00:20,040 --> 00:00:21,960 - It's split. - Split, is it? 8 00:00:21,960 --> 00:00:24,680 ..meant a fond farewell to Mat. 9 00:00:24,680 --> 00:00:27,120 Ohh! I'm going to miss you. 10 00:00:27,120 --> 00:00:30,360 - But Tamal's game-changing game pie... - Really well done. 11 00:00:30,360 --> 00:00:31,920 Oh, the handshake! 12 00:00:31,920 --> 00:00:35,760 ..and barnstorming Bavarois made him a first-time Star Baker. 13 00:00:38,400 --> 00:00:40,440 Now, it's the quarterfinal... 14 00:00:40,440 --> 00:00:42,920 I can only taste fear in my mouth right now. 15 00:00:42,920 --> 00:00:47,040 - ..and only five bakers remain. - I feel like we're a herd of gazelles. 16 00:00:47,040 --> 00:00:50,040 Mary and Paul are the lions. And they're hungry - for bakers! 17 00:00:50,040 --> 00:00:51,080 To survive the cull, 18 00:00:51,080 --> 00:00:53,320 they'll have to give it their all in the Signature... 19 00:00:53,320 --> 00:00:55,200 Ahhh! 20 00:00:56,400 --> 00:00:58,440 ..strive for Technical perfection... 21 00:00:58,440 --> 00:01:01,000 I did actually see this in Mary Berry's recipe book. 22 00:01:01,000 --> 00:01:03,920 I thought, well, I'm not going to make that - that's really fiddly! 23 00:01:03,920 --> 00:01:07,640 ..and build a Showstopper of a choux pastry tower. 24 00:01:07,640 --> 00:01:08,760 Ow! 25 00:01:08,760 --> 00:01:12,640 - Who will stand strong? - I think you've done a cracking job on that. 26 00:01:12,640 --> 00:01:15,840 And who will topple under the pressure? 27 00:01:15,840 --> 00:01:18,040 Oh, I'm too nervous for construction! 28 00:01:45,000 --> 00:01:47,080 - I've got a real treat for you. - Oh, great! 29 00:01:47,080 --> 00:01:50,600 - Tasty, beautiful, unmistakably French. - Is it Thierry Henri? 30 00:01:50,600 --> 00:01:52,200 No! He's still safe in my basement. 31 00:01:52,200 --> 00:01:54,160 - No, it's Patisserie Week. - Oh. 32 00:01:57,360 --> 00:01:59,520 Star Baker, that felt pretty good, 33 00:01:59,520 --> 00:02:02,040 but we're back again and the nerves are back. 34 00:02:04,600 --> 00:02:06,560 Quarterfinals - big deal! Yeah. 35 00:02:06,560 --> 00:02:08,640 Anything with the word final in it 36 00:02:08,640 --> 00:02:11,320 is a bit daunting, isn't it? 37 00:02:11,320 --> 00:02:13,720 Five of us left. There's a lot less places to hide 38 00:02:13,720 --> 00:02:15,960 now and a lot less room for error. 39 00:02:15,960 --> 00:02:18,600 I feel very fallible, oh, yeah. 40 00:02:19,920 --> 00:02:21,480 I think it's all or nothing, now. 41 00:02:21,480 --> 00:02:23,600 You have to deliver or you're out. 42 00:02:29,360 --> 00:02:30,680 Good morning, bakers. 43 00:02:30,680 --> 00:02:33,120 The following Signature Challenge has been assessed 44 00:02:33,120 --> 00:02:35,840 by the double entendre police and I'm delighted to inform you 45 00:02:35,840 --> 00:02:39,560 that this morning, Paul and Mary would love you to make cream horns. 46 00:02:39,560 --> 00:02:42,280 And there's nothing fun to say about that whatsoever. 47 00:02:42,280 --> 00:02:44,360 A cream horn is very simply a spiral of pastry 48 00:02:44,360 --> 00:02:45,800 with some cream in the middle. 49 00:02:45,800 --> 00:02:48,760 Mary and Paul would like you to make two different flavours, 50 00:02:48,760 --> 00:02:50,320 12 of each flavour, 51 00:02:50,320 --> 00:02:53,480 equalling 24 horns in total. 52 00:02:53,480 --> 00:02:56,440 You can use rough, puff or flaky pastry. 53 00:02:56,440 --> 00:02:59,800 You've got three and a half hours, bakers - on your marks... 54 00:02:59,800 --> 00:03:02,440 - Horn away. - BOTH: - Bake. 55 00:03:07,120 --> 00:03:10,200 I feel like I'm getting flashbacks from all of last week. 56 00:03:11,600 --> 00:03:15,440 I, um... I have to get some puff pastry out, whatever kind it is! 57 00:03:17,120 --> 00:03:21,120 Compared to the vol-au-vents, these cream horns are relatively easy. 58 00:03:21,120 --> 00:03:24,120 You know, there's not much that can go wrong with them. 59 00:03:29,000 --> 00:03:31,960 - PAUL: - I actually think a cream horn is quite difficult to do. 60 00:03:31,960 --> 00:03:35,640 I prefer to go down the full puff pastry route, and that'll create 61 00:03:35,640 --> 00:03:38,200 great layers of dough, butter, dough, butter, dough, 62 00:03:38,200 --> 00:03:39,640 so when you bake it, 63 00:03:39,640 --> 00:03:43,160 the moisture from the butter infuses into the dough, it pulls away 64 00:03:43,160 --> 00:03:46,120 to create steam and that's where you get the flakes in the puff pastry. 65 00:03:47,080 --> 00:03:52,320 It's very important that you fill the horn right to the bottom 66 00:03:52,320 --> 00:03:55,320 so that you enjoy it to the last mouthful. 67 00:03:55,320 --> 00:03:58,280 To get perfect ones, it does need great skill. 68 00:03:59,760 --> 00:04:01,640 I'm making rough puff pastry. 69 00:04:01,640 --> 00:04:03,960 It's very tasty, you still get that buttery texture 70 00:04:03,960 --> 00:04:05,400 and lightness of the puff pastry, 71 00:04:05,400 --> 00:04:08,080 it's just a quicker method of doing it. 72 00:04:08,080 --> 00:04:12,240 Kind of as the name suggests, you just roughly throw it together. 73 00:04:12,240 --> 00:04:15,600 The rough puff, it controls the shape a little bit better. 74 00:04:15,600 --> 00:04:17,600 That's the only reason why I chose it. 75 00:04:20,360 --> 00:04:23,080 Flora is... She's doing full puff pastry. 76 00:04:23,080 --> 00:04:24,520 She's quite clever like that. 77 00:04:24,520 --> 00:04:25,920 You haven't seen it yet, Ian. 78 00:04:25,920 --> 00:04:27,960 You really haven't seen it yet! 79 00:04:27,960 --> 00:04:31,320 Flora's not alone in opting to make full puff. 80 00:04:31,320 --> 00:04:33,800 - Good morning, Tamal. - Hiya. - Your puff pastry, 81 00:04:33,800 --> 00:04:36,000 what're you doing for that one - rough puff or full? 82 00:04:36,000 --> 00:04:38,120 - I'm doing full puff. - What flours are you using? 83 00:04:38,120 --> 00:04:40,400 - Just using plain flour. - JUST plain? - Yes. 84 00:04:42,440 --> 00:04:46,480 - What would you have done, Paul? - Mixed it with strong. - OK. 85 00:04:46,480 --> 00:04:49,320 It's worked out all right for me. 86 00:04:49,320 --> 00:04:52,360 Tamal's use of plain flour may not have impressed Paul, 87 00:04:52,360 --> 00:04:55,120 but he's hoping his fillings of lime mascarpone 88 00:04:55,120 --> 00:04:58,160 and malt and honeycomb cream will deliver on taste. 89 00:04:58,160 --> 00:05:00,920 It'll be good to see what yours turn out like. 90 00:05:00,920 --> 00:05:03,280 You're getting him full of confidence. 91 00:05:03,280 --> 00:05:04,920 We all have our preferences. 92 00:05:04,920 --> 00:05:07,160 Stop, listen - just... 93 00:05:07,160 --> 00:05:08,800 - Eyes down. - Block it out. 94 00:05:08,800 --> 00:05:11,800 You're like a racehorse - blinkers. Yeah? 95 00:05:11,800 --> 00:05:14,920 Ian is not content with doing one flavour of rough puff - 96 00:05:14,920 --> 00:05:16,560 he's making two. 97 00:05:16,560 --> 00:05:20,720 Apparently, using cocoa and pastry, things can go wrong. 98 00:05:20,720 --> 00:05:23,240 I don't know what those problems are. 99 00:05:23,240 --> 00:05:26,720 I've cooked this a couple of times at home now and it's been fine. 100 00:05:27,960 --> 00:05:30,040 Inspired by classic cake flavours, 101 00:05:30,040 --> 00:05:32,800 Ian's creating a Mont Blanc horn with a chestnut cream filling 102 00:05:32,800 --> 00:05:36,200 and a Black Forest Gateau horn containing cherries 103 00:05:36,200 --> 00:05:38,040 and kirsch, a kind of fruit brandy. 104 00:05:39,160 --> 00:05:42,840 The Black Forest Gateau one, it's going to be sort of stripy, 105 00:05:42,840 --> 00:05:44,240 both normal and chocolate. 106 00:05:44,240 --> 00:05:48,920 - Did you find it was more subdued, the chocolate one? For rise? - Um... 107 00:05:48,920 --> 00:05:51,720 - It seemed to be about the same. - OK. 108 00:05:51,720 --> 00:05:55,320 I am going to put this in the fridge for 15 minutes. 109 00:05:57,360 --> 00:06:02,280 I'm just starting my lemon curd. I'm just conscious I need to get on with 110 00:06:02,280 --> 00:06:06,680 as much stuff in between doing the laminations of the dough as possible. 111 00:06:08,880 --> 00:06:11,680 One of them is coffee and vanilla swirl 112 00:06:11,680 --> 00:06:15,880 and the other one is a brulee banana mixed in with the cream. 113 00:06:15,880 --> 00:06:19,680 - Bananas and custard... - Go lovely! - It's just... - Heaven! 114 00:06:19,680 --> 00:06:22,160 That was like a big treat for me on a Sunday. 115 00:06:22,160 --> 00:06:24,800 The flavours are going to be perfect. 116 00:06:24,800 --> 00:06:27,000 Paul's bananas seem to have the seal of approval. 117 00:06:27,000 --> 00:06:31,400 He's confident his coffee creme pat horn will also be a winner. 118 00:06:31,400 --> 00:06:33,640 Anything that you think could go wrong? 119 00:06:33,640 --> 00:06:36,200 Maybe the consistency of the creme patisserie - 120 00:06:36,200 --> 00:06:37,800 I need a lot more firmer to pipe, 121 00:06:37,800 --> 00:06:39,640 because I'll pipe them as a swirl. 122 00:06:39,640 --> 00:06:41,760 How are you going to obtain a thicker creme pat? 123 00:06:41,760 --> 00:06:45,960 - I've added a bit more cornstarch and put a bit more egg yolk in it. - OK. 124 00:06:45,960 --> 00:06:48,680 Nice banana-coloured shirt, as well, Paul. You look good. 125 00:06:48,680 --> 00:06:50,040 It's all in the mix. 126 00:06:50,040 --> 00:06:52,840 Paul is using classic, tried-and-tested flavours. 127 00:06:54,040 --> 00:06:56,920 As ever, Flora is going a little more avant-garde. 128 00:06:56,920 --> 00:07:02,240 I am making peach, lemon and thyme cream horns and butterscotch 129 00:07:02,240 --> 00:07:06,000 - and smoked almond. - You've chosen unusual flavours, haven't you? 130 00:07:07,160 --> 00:07:09,720 Flora is also getting arty with her toppings, 131 00:07:09,720 --> 00:07:12,960 which include caramel wafers and tuile cigars. 132 00:07:12,960 --> 00:07:14,800 I'm going for the ice cream look, 133 00:07:14,800 --> 00:07:18,360 - so they'll all sit upright on top. - Oh, right. 134 00:07:18,360 --> 00:07:21,880 I used ice cream cones covered in tinfoil at home. 135 00:07:21,880 --> 00:07:25,600 - When Madonna makes cream horns, she simply uses her bra. - Why not? 136 00:07:25,600 --> 00:07:29,160 - If you've got one of those conical bras... - You go for it. 137 00:07:29,160 --> 00:07:33,040 'Flora's not the only one taking a risk with her flavours.' 138 00:07:33,040 --> 00:07:36,560 So I'm doing rose, pistachio and white chocolate cream horns. 139 00:07:36,560 --> 00:07:39,360 It's interesting. It's such a dangerous flavour, rose. 140 00:07:39,360 --> 00:07:40,760 You can overdo it so easily. 141 00:07:41,800 --> 00:07:45,120 Nadiya's hoping that rose syrup mixed with mascarpone and whipped cream 142 00:07:45,120 --> 00:07:49,680 will provide the perfect balance for her floral-flavoured horn. 143 00:07:49,680 --> 00:07:52,480 I don't want to do another week and not produce pastry. 144 00:07:52,480 --> 00:07:54,640 It would be nice to have some puff pastry. 145 00:07:54,640 --> 00:07:58,040 - Now, if things DO go wrong, don't lose your rag. - No. 146 00:07:58,040 --> 00:08:01,400 - Bear with it and just show us what you've got. - (Quarterfinal, Nadiya.) 147 00:08:01,400 --> 00:08:04,760 - It is. - No pressure. - No pressure at all. Thank you. 148 00:08:10,360 --> 00:08:12,440 It's weird how quiet it is. 149 00:08:12,440 --> 00:08:15,000 I feel like we're a herd of gazelles that's being 150 00:08:15,000 --> 00:08:17,080 picked off one by one by lions. 151 00:08:17,080 --> 00:08:19,200 Mary and Paul are the lions. 152 00:08:19,200 --> 00:08:21,840 And they're hungry - for bakers! 153 00:08:21,840 --> 00:08:25,520 It's important not to overwork the pastry. 154 00:08:25,520 --> 00:08:28,000 So I'm doing four turns in my pastry. 155 00:08:29,040 --> 00:08:31,760 Doing too many turns will weigh down the layers, 156 00:08:31,760 --> 00:08:35,320 resulting in a closer texture and create a dense pastry. 157 00:08:35,320 --> 00:08:38,920 So I think I'm going to try and do six, maybe nine. 158 00:08:39,920 --> 00:08:42,760 Paul was saying he would have used a bit of strong flour, 159 00:08:42,760 --> 00:08:46,000 because it holds its shape a bit better. 160 00:08:46,000 --> 00:08:48,120 But I'm not having any breakages so far, 161 00:08:48,120 --> 00:08:49,840 so I think mine is working OK. 162 00:08:57,840 --> 00:09:00,640 Starting is the pain. 163 00:09:00,640 --> 00:09:02,360 No, no, no, no, no. 164 00:09:03,560 --> 00:09:06,560 The bakers must get the correct amount of overlap 165 00:09:06,560 --> 00:09:08,160 on their pastry spirals. 166 00:09:08,160 --> 00:09:11,520 Too much, and the pastry will be thick and won't cook through. 167 00:09:11,520 --> 00:09:14,400 Not enough and the horns will separate when baked. 168 00:09:15,520 --> 00:09:17,760 The biggest problem is inconsistency between them - 169 00:09:17,760 --> 00:09:20,400 I roll them up on the cones, they all look identical, to the point 170 00:09:20,400 --> 00:09:23,000 where I was taking pictures of them before they go in the oven. 171 00:09:23,000 --> 00:09:25,480 They come out and they look like they're different sizes, 172 00:09:25,480 --> 00:09:27,520 some have unravelled, some haven't... 173 00:09:27,520 --> 00:09:29,680 Which is really frustrating. 174 00:09:29,680 --> 00:09:32,280 Flora has decided not to shape her horns. 175 00:09:32,280 --> 00:09:36,200 Instead, she's preparing a wafer dough for her tuile decorations. 176 00:09:36,200 --> 00:09:38,360 I just thought I'd get the tuiles done first. 177 00:09:38,360 --> 00:09:40,000 I'm trying to do as many toppings 178 00:09:40,000 --> 00:09:42,080 that looked like ice cream as possible. 179 00:09:45,080 --> 00:09:47,160 I'm hunting for the perfect almond. 180 00:09:49,000 --> 00:09:51,840 We're getting there. Finally a few really lovely flaked almonds. 181 00:09:58,680 --> 00:10:01,720 I am a bit concerned, just because I'm just watching everybody 182 00:10:01,720 --> 00:10:03,480 do what we're supposed to be doing, 183 00:10:03,480 --> 00:10:07,080 ie cream horns and I don't want to start doing the pastry when I've 184 00:10:07,080 --> 00:10:10,000 still got these in the oven, because they'll just go over instantly. 185 00:10:12,480 --> 00:10:15,320 One tiny little tray of flaked almonds(!) 186 00:10:17,480 --> 00:10:18,920 One, two, three, four, five, six, 187 00:10:18,920 --> 00:10:21,880 seven, eight, nine, ten, eleven, twelve. Fine. 188 00:10:21,880 --> 00:10:25,920 Whether rough or full puff, the pastry must be kept cold. 189 00:10:25,920 --> 00:10:29,840 If not, the butter will melt and it won't produce its classic flake. 190 00:10:29,840 --> 00:10:32,600 - What's going on here, what're you making? - Some tuile cigars. 191 00:10:32,600 --> 00:10:35,040 You know the bit when we asked you to do the Challenge? 192 00:10:35,040 --> 00:10:37,960 The Challenge bit, the main bit? Like, the THING, the horn bit. 193 00:10:37,960 --> 00:10:40,240 - The cream horns? - Have you started that? - Yes. 194 00:10:40,240 --> 00:10:43,360 My pastry's ready, I just need to shape it, which... 195 00:10:43,360 --> 00:10:46,080 You could shape that instead of shaping the cigars. 196 00:10:46,080 --> 00:10:47,440 I could, couldn't I? 197 00:10:47,440 --> 00:10:51,080 I didn't do that and I'm not quite sure why at this moment in time. 198 00:10:52,280 --> 00:10:55,040 I've just put the cream horns in for 12 minutes. 199 00:10:55,040 --> 00:10:58,360 I will only really know when they bake whether they are OK. 200 00:11:11,720 --> 00:11:13,760 They are leaking a little bit. 201 00:11:15,960 --> 00:11:17,560 I am panicking a little bit. 202 00:11:19,000 --> 00:11:22,280 Paul said don't lose your rag, so that's what I'm going to do. 203 00:11:22,280 --> 00:11:24,200 I'm going to not lose my rag. 204 00:11:33,800 --> 00:11:37,480 You have one hour on your rough puff pastry protuberances. 205 00:11:37,480 --> 00:11:40,200 They're puffing up. They look OK. 206 00:11:40,200 --> 00:11:43,960 A little bit of butter always melts from the puff pastry anyway. 207 00:11:47,000 --> 00:11:49,080 They're not...perfect. 208 00:11:52,120 --> 00:11:54,880 Once the cream's in it, it'll hold them together. 209 00:11:56,760 --> 00:12:00,360 - Cream horns! - Are we horns up, Nadiya? - Is that what we're doing? 210 00:12:00,360 --> 00:12:01,600 We're horns up. 211 00:12:02,880 --> 00:12:04,040 They look all right. 212 00:12:05,600 --> 00:12:09,840 With 24 horns to make, they're being baked in batches. 213 00:12:09,840 --> 00:12:11,320 I'll just get these in. 214 00:12:12,920 --> 00:12:16,000 A bit behind scheduling, it's probably fair to say. 215 00:12:17,080 --> 00:12:18,560 Really thick creme pat. 216 00:12:18,560 --> 00:12:21,280 That's what I'm looking for and it'll cool down 217 00:12:21,280 --> 00:12:23,920 and thicken up more in the fridge. 218 00:12:23,920 --> 00:12:27,720 Not exactly a perfect creation, unfortunately. 219 00:12:30,440 --> 00:12:33,920 I'm not using the rose water, I'm just using rose syrup. 220 00:12:35,000 --> 00:12:36,880 I don't want them to be too strong. 221 00:12:41,920 --> 00:12:45,320 OK, bakers - just 15 minutes till you give Paul the horn. 222 00:12:45,320 --> 00:12:47,760 So let's say you've got... 223 00:12:47,760 --> 00:12:50,360 30 seconds per horn? 224 00:12:50,360 --> 00:12:51,840 - Yeah. - For fill-age. 225 00:12:51,840 --> 00:12:54,480 - Is that going to be all right? - That'll have to be, won't it? 226 00:12:54,480 --> 00:12:58,560 - Still one set in. - They need to cool. - Got to get out and cool them, yeah. 227 00:13:00,520 --> 00:13:02,600 They look like a right dog's dinner. 228 00:13:03,680 --> 00:13:06,080 I've probably made about 200 cream horns. 229 00:13:07,160 --> 00:13:09,600 If you ask me, do I like cream horns... 230 00:13:11,160 --> 00:13:12,560 ..I will tell you no. 231 00:13:13,800 --> 00:13:16,680 We're going to have a little bit of kirsch in there. 232 00:13:17,840 --> 00:13:21,080 No, I can only taste fear in my mouth right now! 233 00:13:21,080 --> 00:13:22,800 Just a bit more kirsch. 234 00:13:23,920 --> 00:13:28,040 It's maybe not quite as set. It was given another two hours. 235 00:13:29,360 --> 00:13:31,600 Ahhh! 236 00:13:34,000 --> 00:13:35,320 It's thick, all right. 237 00:13:39,600 --> 00:13:42,840 I think I just need to accept that they may not be perfect. 238 00:13:52,840 --> 00:13:54,200 Oh, no! 239 00:14:00,760 --> 00:14:04,040 I think I'm going to freeze this, just to stop them... 240 00:14:05,400 --> 00:14:06,440 Ah! 241 00:14:06,440 --> 00:14:07,880 I need another freezer. 242 00:14:09,680 --> 00:14:11,080 Ah! 243 00:14:12,680 --> 00:14:15,440 - Paul? Are you needing it? - No. Go, go. 244 00:14:28,920 --> 00:14:31,600 - Ian, are you all right, mate? - No! 245 00:14:35,000 --> 00:14:39,320 OK, bakers - mourn the horn, in a minute, it's gawn! One minute. 246 00:14:50,320 --> 00:14:52,960 OK, bakers - that's it, time's up. 247 00:14:52,960 --> 00:14:57,240 Please move your horns to the ends of your benches. 248 00:15:03,360 --> 00:15:08,120 Paul and Mary are expecting 24 perfectly baked cream horns, 249 00:15:08,120 --> 00:15:11,400 with a filling that reaches all the way down to the bottom. 250 00:15:16,320 --> 00:15:18,200 I think they look very, very good. 251 00:15:18,200 --> 00:15:21,160 They're all the same size, you've finished them nicely. 252 00:15:21,160 --> 00:15:24,480 - Which pastry did you use? - I used a rough puff. 253 00:15:24,480 --> 00:15:26,840 Start on the top one, which is the rose. 254 00:15:29,280 --> 00:15:31,240 Nice flake. 255 00:15:31,240 --> 00:15:33,160 It's nicely baked all the way through - 256 00:15:33,160 --> 00:15:35,120 you can see all the layers in it, as well. 257 00:15:35,120 --> 00:15:38,200 To get that flake on the rough puff pastry - excellent. 258 00:15:38,200 --> 00:15:42,360 You've got the mixture right down to the bottom, and that's tricky. 259 00:15:44,760 --> 00:15:49,680 Beautiful, buttery pastry, with that hint of rose inside, as well - 260 00:15:49,680 --> 00:15:52,360 which works, but it's quite delicate. 261 00:15:52,360 --> 00:15:53,840 This is the mocha, isn't it? 262 00:15:53,840 --> 00:15:54,880 That is, yeah. 263 00:15:57,720 --> 00:16:01,160 The flavour is quite something. It's a cracker, well done. 264 00:16:01,160 --> 00:16:02,560 It's an exemplary horn. 265 00:16:10,440 --> 00:16:15,520 You've got the actual twisting of the pastry so even on every single one. 266 00:16:15,520 --> 00:16:19,680 - Mm. - The pastry looks baked, the filling looks attractive. 267 00:16:19,680 --> 00:16:21,400 I'm dying to taste it, really. 268 00:16:21,400 --> 00:16:24,000 I think I will try it with the banana one first. 269 00:16:28,480 --> 00:16:31,280 - Pastry's good. - The banana's not strong enough! 270 00:16:31,280 --> 00:16:32,520 - Really? - No! 271 00:16:32,520 --> 00:16:34,320 Angry baby Paul. 272 00:16:34,320 --> 00:16:37,320 It's so light - it needs to be pungent, you know? 273 00:16:37,320 --> 00:16:38,600 Real kick to it. 274 00:16:38,600 --> 00:16:39,640 Quite annoying. 275 00:16:39,640 --> 00:16:42,480 - I really wanted that banana and custard thing, you know? - Oh, right. 276 00:16:42,480 --> 00:16:44,200 So, what's in here? Creme patissiere. 277 00:16:44,200 --> 00:16:46,960 Creme patisserie, and it's coffee and vanilla. 278 00:16:46,960 --> 00:16:48,440 Where is it? 279 00:16:48,440 --> 00:16:50,080 No filling in the bottom of that one. 280 00:16:50,080 --> 00:16:51,680 - Did you pipe that in? - I did, yeah. 281 00:16:51,680 --> 00:16:53,840 You didn't need to thicken it up as much as that. 282 00:16:53,840 --> 00:16:55,320 Better have a banana for lunch. 283 00:16:55,320 --> 00:16:58,520 You've built me up, then, Paul, and just kicked me back. 284 00:17:04,880 --> 00:17:07,080 They're very difficult to do with a full puff. 285 00:17:07,080 --> 00:17:09,680 You can see this is puff pastry. 286 00:17:09,680 --> 00:17:13,120 You've managed to get that flakiness without strong flour. 287 00:17:13,120 --> 00:17:16,240 They're a beautiful even colour, and that's good. 288 00:17:16,240 --> 00:17:19,120 - So, this is the lime and mascarpone. - Yep. 289 00:17:21,440 --> 00:17:25,200 You can see all the layers of the puff pastry going down - 290 00:17:25,200 --> 00:17:26,440 and crispy. 291 00:17:29,600 --> 00:17:32,200 Not too complicated, and a good flavour. 292 00:17:34,720 --> 00:17:37,120 I can taste the malt. 293 00:17:37,120 --> 00:17:39,880 Very unusual to choose these, and they go. 294 00:17:39,880 --> 00:17:42,480 I think you've done a cracking job on that. 295 00:17:42,480 --> 00:17:43,520 Really have. 296 00:17:52,880 --> 00:17:56,240 There is an issue at the bottom, where it's been pouring out. 297 00:17:56,240 --> 00:17:57,760 I think they're great fun. 298 00:17:57,760 --> 00:18:00,320 It's a very nice idea to stand them all up, 299 00:18:00,320 --> 00:18:01,960 but it hasn't done you any good. 300 00:18:01,960 --> 00:18:03,320 We'll start with the peach. 301 00:18:03,320 --> 00:18:04,760 Which pastry did you choose? 302 00:18:04,760 --> 00:18:07,000 I did full puff. 303 00:18:07,000 --> 00:18:10,120 It's not flaky enough. It's almost shortcrust-like. 304 00:18:10,120 --> 00:18:12,240 - Do you understand? - I rolled it really fine. 305 00:18:12,240 --> 00:18:14,400 I thought that was what I was supposed to do! 306 00:18:17,360 --> 00:18:20,560 Could do with a little bit more peach - or have I missed it? 307 00:18:20,560 --> 00:18:22,200 I'm going to pinch over here. 308 00:18:23,280 --> 00:18:27,120 That's absolutely delicious, but it's run straight to the bottom. 309 00:18:29,520 --> 00:18:32,200 I think you attempt too many things. 310 00:18:32,200 --> 00:18:35,760 One should remember, it's cream horns, 311 00:18:35,760 --> 00:18:38,680 - and not spend too much time on the extras. - Sorry. 312 00:18:49,360 --> 00:18:51,320 You were being very ambitious - 313 00:18:51,320 --> 00:18:55,680 but very difficult to get two different pastries two bind. 314 00:18:55,680 --> 00:18:58,320 The plain rough puff and the chocolate just haven't bonded. 315 00:18:58,320 --> 00:19:00,200 There's lots of issues with the chocolate. 316 00:19:00,200 --> 00:19:02,280 Right, we'll take one, a decent one. 317 00:19:05,960 --> 00:19:09,520 This is not cutting through like crisp pastry. 318 00:19:11,400 --> 00:19:12,640 That's raw inside, 319 00:19:12,640 --> 00:19:15,680 and the chocolate one looks quite raw, as well. 320 00:19:15,680 --> 00:19:16,880 Yeah. 321 00:19:20,680 --> 00:19:22,720 - The cherry liqueur... - Yeah, mm-hm. 322 00:19:22,720 --> 00:19:25,960 - Far too much. It dominates everything. - Mm. 323 00:19:25,960 --> 00:19:27,440 The flavour is strong. 324 00:19:30,880 --> 00:19:32,680 - FLORA: - I'm completely gutted. 325 00:19:32,680 --> 00:19:35,880 You can't make rookie mistakes in the quarterfinal. 326 00:19:35,880 --> 00:19:37,200 Tick. 327 00:19:37,200 --> 00:19:40,040 I really needed to get some pastry out. 328 00:19:40,040 --> 00:19:42,520 I'm so pleased, I can't tell you how pleased I am 329 00:19:42,520 --> 00:19:44,360 to have been able to do that today. 330 00:19:44,360 --> 00:19:47,720 The pastry was much more tricky than I thought it would be. 331 00:19:47,720 --> 00:19:49,440 I really got it wrong. 332 00:19:54,040 --> 00:19:56,200 The work of a patissiere, or pastry chef, 333 00:19:56,200 --> 00:19:58,960 is seen by many to be the pinnacle of the baking profession - 334 00:19:58,960 --> 00:20:02,720 and yet, some of their delicacies have extremely humble origins. 335 00:20:03,800 --> 00:20:06,720 In late 18th-century France in the city of Nancy, 336 00:20:06,720 --> 00:20:10,600 a group of nuns sought to profit from their patisserie prowess 337 00:20:10,600 --> 00:20:13,840 by selling small almond biscuits known as macarons. 338 00:20:13,840 --> 00:20:15,840 They were dubbed the Macaron Sisters, 339 00:20:15,840 --> 00:20:17,840 and their bakes became legendary. 340 00:20:18,960 --> 00:20:21,640 Patissiere Nicolas Genot makes his macarons 341 00:20:21,640 --> 00:20:24,080 to the nuns' original recipe. 342 00:20:24,080 --> 00:20:26,000 This is the first time in 30 years 343 00:20:26,000 --> 00:20:28,680 that I'm actually going to use my modern languages degree. 344 00:20:28,680 --> 00:20:30,800 Please don't judge me - ne me jugez pas. 345 00:20:30,800 --> 00:20:31,920 IN FRENCH: 346 00:20:41,720 --> 00:20:45,800 The exact formula for the nuns' recipe is a closely-guarded secret, 347 00:20:45,800 --> 00:20:49,120 and Nicolas is the only baker on the planet who knows it. 348 00:21:05,520 --> 00:21:07,360 The macarons' popularity grew, 349 00:21:07,360 --> 00:21:11,600 and in 1930, an enterprising Parisian baker named Pierre Desfontaines 350 00:21:11,600 --> 00:21:14,120 spotted their potential. 351 00:21:14,120 --> 00:21:19,400 Smothering the bottom biscuit in glorious ganache, he then took... 352 00:21:19,400 --> 00:21:21,400 SHE GASPS ..another biscuit, 353 00:21:21,400 --> 00:21:24,400 added it on top, double-decker stylee, 354 00:21:24,400 --> 00:21:27,480 and there, the filled macaron as we know and love it, 355 00:21:27,480 --> 00:21:28,760 was born. 356 00:21:28,760 --> 00:21:31,480 Sounds like my kind of baker. 357 00:21:31,480 --> 00:21:32,840 Mm! 358 00:21:34,040 --> 00:21:35,520 Bit too small, though. 359 00:21:35,520 --> 00:21:38,440 I think we might need just to try another one. 360 00:21:41,040 --> 00:21:43,440 For Patisserie Week's Technical Challenge, 361 00:21:43,440 --> 00:21:46,400 the bakers will have to tackle another French classic. 362 00:21:47,560 --> 00:21:51,520 Quarterfinalists, what lies beneath the gingham? 363 00:21:51,520 --> 00:21:55,680 As usual, Mary and Paul, you won't be in the tent for this little bit. 364 00:21:55,680 --> 00:21:59,640 It is one of Mary's recipes, however - Mary, any pearls of wisdom? 365 00:21:59,640 --> 00:22:02,840 They should be sheer perfection. 366 00:22:02,840 --> 00:22:06,240 The sort of thing that you would find in a patisserie window. 367 00:22:06,240 --> 00:22:07,720 MEL: Off you go, Mary and Paul. 368 00:22:07,720 --> 00:22:09,400 See you in a little while. 369 00:22:09,400 --> 00:22:16,200 So, we would like you to make nine identical mokatines, OK? 370 00:22:16,200 --> 00:22:19,200 These are delicate squares of sponge, 371 00:22:19,200 --> 00:22:22,160 and they're covered in buttercream and a coffee icing. 372 00:22:22,160 --> 00:22:24,680 - You know, mokatines. You've got two hours. - Thank you. 373 00:22:24,680 --> 00:22:26,040 - On your marks... - Get set... 374 00:22:26,040 --> 00:22:28,360 - BOTH: - ..and bake! 375 00:22:32,000 --> 00:22:33,720 What?! 376 00:22:33,720 --> 00:22:36,080 The bakers have been given just the ingredients, 377 00:22:36,080 --> 00:22:39,080 and a pared-down version of the recipe. 378 00:22:39,080 --> 00:22:42,800 I did actually see this in Mary Berry's recipe book. 379 00:22:42,800 --> 00:22:44,000 Did I read it? No. 380 00:22:44,000 --> 00:22:46,920 I thought, "Well, I'm not going to make that. That's really fiddly." 381 00:22:46,920 --> 00:22:47,960 Didn't read it. 382 00:22:47,960 --> 00:22:50,560 No, I haven't heard of mokatines before, no. 383 00:22:50,560 --> 00:22:52,680 So, a bit at a loss with this, really. 384 00:22:54,080 --> 00:22:57,360 First of all, they've got to make a true genoise, 385 00:22:57,360 --> 00:23:00,600 and the raising agents are purely the eggs, that are whisked. 386 00:23:00,600 --> 00:23:02,480 Got buttercream in the middle, hasn't it? 387 00:23:02,480 --> 00:23:04,080 - So, if I cut this down there... - It has. 388 00:23:04,080 --> 00:23:06,520 ..each layer's exactly the same. 389 00:23:06,520 --> 00:23:08,360 It's all about precision. 390 00:23:08,360 --> 00:23:12,800 The fondant icing has got to be just the right consistency 391 00:23:12,800 --> 00:23:14,400 to make a pool in the middle. 392 00:23:14,400 --> 00:23:16,480 Too much, it'll run down the side. 393 00:23:16,480 --> 00:23:18,840 Too little and it won't reach the edges. 394 00:23:18,840 --> 00:23:22,080 I think we've brought the patisserie into the Bake Off tent, 395 00:23:22,080 --> 00:23:23,800 and I think that's a great challenge. 396 00:23:23,800 --> 00:23:26,680 Let's hope that they do something as perfect as those. 397 00:23:30,200 --> 00:23:33,720 So, the first line is, make a genoise sponge. 398 00:23:33,720 --> 00:23:34,960 Helpful(!) 399 00:23:34,960 --> 00:23:38,400 The genoise is a light, delicate sponge that's tricky to get right, 400 00:23:38,400 --> 00:23:41,240 as it contains no chemical raising agent. 401 00:23:41,240 --> 00:23:44,880 So, the rise in it comes from whisking the eggs and the sugar 402 00:23:44,880 --> 00:23:48,000 until they've increased in volume. 403 00:23:50,120 --> 00:23:52,240 No, I haven't made genoise before, actually. 404 00:23:52,240 --> 00:23:54,120 That's one thing I haven't made. 405 00:23:54,120 --> 00:23:56,040 Should have done, but I haven't. 406 00:23:56,040 --> 00:23:59,080 So whipping up the eggs, putting some air into it. 407 00:23:59,080 --> 00:24:01,120 Hopefully that's how it's meant to be done, 408 00:24:01,120 --> 00:24:02,440 but, again, I'm not too sure. 409 00:24:02,440 --> 00:24:04,640 I made a genoise last week. 410 00:24:04,640 --> 00:24:06,720 So I know how to make a genoise sponge. 411 00:24:06,720 --> 00:24:09,240 It's really important to get the egg really light. 412 00:24:09,240 --> 00:24:10,600 Really not too sure. 413 00:24:10,600 --> 00:24:13,360 It is a bit of guesswork on this, really. 414 00:24:13,360 --> 00:24:15,840 I don't think this is going to go well for me, I think. 415 00:24:15,840 --> 00:24:18,440 I don't feel like I'm very good at making cake. 416 00:24:18,440 --> 00:24:22,360 It's like - well, that's a bit of a fundamental flaw, I would say, 417 00:24:22,360 --> 00:24:25,880 but, you know - somehow I've managed to get away with it so far. 418 00:24:26,960 --> 00:24:28,960 You do the number eight in the eggs, 419 00:24:28,960 --> 00:24:33,280 and then if it sits there for more than three seconds then it's ready. 420 00:24:35,560 --> 00:24:38,560 Really don't know what I'm doing here. 421 00:24:38,560 --> 00:24:41,680 Everyone seems to be warming their butter up. 422 00:24:41,680 --> 00:24:45,560 Of all the sponges not to have made, it would be genoise, wouldn't it? 423 00:24:45,560 --> 00:24:48,680 I'm just folding the flour into my eggs, 424 00:24:48,680 --> 00:24:52,080 and trying not to lose too much of the air. 425 00:24:55,360 --> 00:24:56,760 I'm just going to make a sponge - 426 00:24:56,760 --> 00:24:59,920 I mean, whether it's the right one, I really don't know. 427 00:25:09,080 --> 00:25:10,760 I think that's OK. 428 00:25:13,200 --> 00:25:15,280 Completely wrong. I know it is. 429 00:25:15,280 --> 00:25:16,920 Cos it's not proper genoise. 430 00:25:19,480 --> 00:25:23,160 They've not specified a baking time. Predictable of them. 431 00:25:23,160 --> 00:25:26,600 I think it's going to need a good half an hour, at least. 432 00:25:30,840 --> 00:25:33,560 Good - so, hopefully nothing goes wrong with the sponge. 433 00:25:33,560 --> 00:25:37,040 Definitely going to jinx it with that, aren't I? 434 00:25:37,040 --> 00:25:40,720 The heat from the oven will cause the air in the cake mix to expand, 435 00:25:40,720 --> 00:25:42,880 giving the genoise its rise. 436 00:25:42,880 --> 00:25:44,640 Just bake at 160 degrees. 437 00:25:45,840 --> 00:25:48,600 If the bakers haven't incorporated enough air, 438 00:25:48,600 --> 00:25:51,840 their sponge won't get the perfect height that Mary's looking for. 439 00:25:54,720 --> 00:25:57,360 - A sponge is in. - Does it look genoise? 440 00:25:57,360 --> 00:25:58,400 Er... 441 00:25:58,400 --> 00:25:59,440 No. 442 00:25:59,440 --> 00:26:02,040 No, it's going to be a sponge of some description, 443 00:26:02,040 --> 00:26:04,320 but it's not going to be what I want it to be, 444 00:26:04,320 --> 00:26:06,880 which is gutting. But never mind. 445 00:26:06,880 --> 00:26:08,040 You never know. 446 00:26:08,040 --> 00:26:11,480 We've had some pretty interesting turnarounds on Bake Off before, 447 00:26:11,480 --> 00:26:13,240 and this might be one of them. 448 00:26:14,440 --> 00:26:16,920 There's an hour and 20 minutes remaining. 449 00:26:22,120 --> 00:26:24,680 It's a guessing game today. 450 00:26:24,680 --> 00:26:26,000 A few minutes more. 451 00:26:29,080 --> 00:26:30,400 I think that's OK. 452 00:26:30,400 --> 00:26:32,760 Damn it, Ian, yours looks good. 453 00:26:32,760 --> 00:26:34,000 Dare I say it, 454 00:26:34,000 --> 00:26:35,920 I think I've cooked a cake. 455 00:26:35,920 --> 00:26:37,400 I think it's all right. 456 00:26:48,600 --> 00:26:51,280 Mine is looking not very good. 457 00:26:51,280 --> 00:26:55,240 I'm glad it's getting lots of decoration and things on top, 458 00:26:55,240 --> 00:26:56,840 to sort of neaten it up a bit. 459 00:26:59,800 --> 00:27:03,080 Which is the nearest exit out of the room? That's what I'm thinking! 460 00:27:16,880 --> 00:27:18,080 It's raw. 461 00:27:23,320 --> 00:27:24,360 HE SIGHS 462 00:27:26,680 --> 00:27:28,480 Don't know what I'm going to do. 463 00:27:30,440 --> 00:27:33,760 Mary's mokatines require three different types of icing - 464 00:27:33,760 --> 00:27:36,880 a fondant topping, a piped creme au beurre mocha 465 00:27:36,880 --> 00:27:39,080 and a coffee buttercream for the centre. 466 00:27:39,080 --> 00:27:42,600 Very light sponge - this is tough. 467 00:27:43,720 --> 00:27:45,200 We'll do that again. 468 00:27:45,200 --> 00:27:49,040 With an hour to go, Paul's having to make another cake from scratch. 469 00:27:50,520 --> 00:27:53,600 Is it geno-easy? Or geno-difficult? 470 00:27:53,600 --> 00:27:55,200 FLORA LAUGHS 471 00:27:55,200 --> 00:27:57,560 - Very good strained laugh. - Good, strong. 472 00:27:59,000 --> 00:28:01,120 IAN: I've been weighing out the icing, 473 00:28:01,120 --> 00:28:04,120 making sure there's exactly the same amount in each square. 474 00:28:04,120 --> 00:28:07,240 I'm going all out to win the Technical. 475 00:28:13,440 --> 00:28:15,120 - TAMAL: - My sponge is so under-risen. 476 00:28:15,120 --> 00:28:18,280 Maybe mine will go in the window of a French patisserie 477 00:28:18,280 --> 00:28:19,800 that's maybe a bit down on its luck - 478 00:28:19,800 --> 00:28:22,000 they've been through some tough times, but... 479 00:28:22,000 --> 00:28:24,280 plucky little guys, they keep on going. 480 00:28:27,880 --> 00:28:30,280 - So, the other one's in? - The other one's in, it's... 481 00:28:30,280 --> 00:28:32,800 - At this stage of the game, it's very difficult. - It is, yeah. 482 00:28:32,800 --> 00:28:34,440 Sometimes the Technical Challenges 483 00:28:34,440 --> 00:28:36,560 do just say really glib things like "make a cake". 484 00:28:36,560 --> 00:28:38,840 I've always said, it's one of those - you mess it up, 485 00:28:38,840 --> 00:28:42,080 it's so close to the end, now, that's game over, really. 486 00:28:44,720 --> 00:28:47,760 Coating the sides of the cakes with buttercream, 487 00:28:47,760 --> 00:28:49,800 and dipping them in the nuts. 488 00:28:49,800 --> 00:28:52,800 This is so fiddly, it's unbelievable. 489 00:29:02,320 --> 00:29:04,560 Flat, that's how it's looking. 490 00:29:04,560 --> 00:29:06,040 Same as before. 491 00:29:11,440 --> 00:29:14,520 - That's it. - It's cooked, it's cooked, mate - come on, let's be positive. 492 00:29:14,520 --> 00:29:16,840 It's hardly light and fluffy! 493 00:29:18,840 --> 00:29:22,760 (Just put a lot of icing on it, and a lot of nuts.) 494 00:29:24,640 --> 00:29:29,160 Bakers, time to start your screams - just 15 minutes on your mokatines! 495 00:29:30,160 --> 00:29:31,360 Nowhere near enough. 496 00:29:31,360 --> 00:29:32,640 Um.... 497 00:29:32,640 --> 00:29:34,200 Cutting it fine. 498 00:29:34,200 --> 00:29:36,520 Pipe tiny rosettes, yeah. 499 00:29:38,160 --> 00:29:41,320 It is looking like the picture that I saw in the book, 500 00:29:41,320 --> 00:29:42,640 which is bizarre! 501 00:29:43,920 --> 00:29:46,480 It could all rest on the placing of the icing. 502 00:29:48,400 --> 00:29:50,640 - FLORA: - God, they're such a mess. 503 00:29:54,040 --> 00:29:56,040 Coat them in the almond nibs. 504 00:29:58,160 --> 00:30:00,760 Flood the icing across the top of each cake. 505 00:30:00,760 --> 00:30:02,320 HE SIGHS 506 00:30:02,320 --> 00:30:03,880 - TAMAL: - Never made a fondant icing. 507 00:30:03,880 --> 00:30:05,040 Oh... 508 00:30:05,040 --> 00:30:06,360 Is it meant to look...? 509 00:30:07,640 --> 00:30:11,000 Mary's recipe doesn't say how to make the fondant icing, 510 00:30:11,000 --> 00:30:13,440 but it needs to be just the right consistency 511 00:30:13,440 --> 00:30:15,760 to pour on top of the sponge and set in time. 512 00:30:18,160 --> 00:30:20,000 Ooh... 513 00:30:24,080 --> 00:30:26,920 Wow, why is it so stringy? 514 00:30:26,920 --> 00:30:28,800 I need to freeze that, pronto. 515 00:30:31,680 --> 00:30:36,280 I think this is probably the worst day of baking to date. 516 00:30:39,680 --> 00:30:41,560 I'll never give up, I never give up. 517 00:30:41,560 --> 00:30:43,480 Throw my dolly out the pram a couple of times, 518 00:30:43,480 --> 00:30:44,600 but I never give up! 519 00:30:52,760 --> 00:30:55,280 Right, bakers, one minute. 520 00:30:55,280 --> 00:30:59,800 - Tamal! - What? - Less than a minute, now - come along. - OK. 521 00:30:59,800 --> 00:31:02,480 - Can you give me a second? - No, Tamal. 522 00:31:02,480 --> 00:31:03,640 Argh! 523 00:31:03,640 --> 00:31:05,800 It's now 40-something seconds. 524 00:31:05,800 --> 00:31:06,840 Why won't it pipe?! 525 00:31:14,320 --> 00:31:15,360 Oh, that's so bad. 526 00:31:17,200 --> 00:31:18,600 OK, bakers, that's time, 527 00:31:18,600 --> 00:31:21,320 so if you'd like to bring your bakes up to the gingham altar 528 00:31:21,320 --> 00:31:23,840 and pop them behind the photo of yourself, thank you. 529 00:31:36,240 --> 00:31:39,080 MARY: So, bakers, what are looking for? 530 00:31:39,080 --> 00:31:44,160 Well-risen genoise, creme au beurre piped beautifully, 531 00:31:44,160 --> 00:31:46,600 and a good flow of icing in the middle. 532 00:31:46,600 --> 00:31:48,520 - PAUL: - Start on this one. 533 00:31:48,520 --> 00:31:50,680 - The fondant icing should be shiny... - Yeah. 534 00:31:50,680 --> 00:31:52,800 ..and a little bit more runny. 535 00:31:52,800 --> 00:31:54,640 The piping is not good. 536 00:31:55,720 --> 00:31:57,960 We have got filling in the middle, yeah. 537 00:31:57,960 --> 00:32:00,520 It's about equal to the sponge. 538 00:32:00,520 --> 00:32:02,960 Yes - it's a well-risen sponge. 539 00:32:04,480 --> 00:32:07,520 - It's a very good flavour. - OK. 540 00:32:07,520 --> 00:32:10,720 Moving on to the next one - these look all round much, much neater. 541 00:32:10,720 --> 00:32:12,160 The pipe work is very good. 542 00:32:12,160 --> 00:32:13,800 Good bit of height, don't you think? 543 00:32:13,800 --> 00:32:15,040 Yep, very good. 544 00:32:15,040 --> 00:32:16,480 Let's have a look. 545 00:32:16,480 --> 00:32:18,480 Good layer, as well, in the middle. 546 00:32:23,960 --> 00:32:26,880 - Really very nice indeed. - Yeah. - Good genoise. 547 00:32:26,880 --> 00:32:28,960 - Well done, that's good. - Yeah, nice and light. 548 00:32:28,960 --> 00:32:33,280 - Right. - Here we have a genoise that hasn't risen very well. 549 00:32:33,280 --> 00:32:36,320 - Yeah, it's quite flat, that, isn't it? - It's flat. 550 00:32:36,320 --> 00:32:37,920 Let's have a look. 551 00:32:37,920 --> 00:32:40,280 Oh, dear, it's solid when you cut into it. 552 00:32:40,280 --> 00:32:41,800 Icing hasn't set. 553 00:32:42,960 --> 00:32:44,000 It's almost raw. 554 00:32:47,920 --> 00:32:49,880 It's like rubber. 555 00:32:49,880 --> 00:32:52,680 Good flavour of coffee from the icings. 556 00:32:52,680 --> 00:32:54,200 And that's it, really. 557 00:32:55,560 --> 00:32:57,840 What happened with the icing here? 558 00:32:59,520 --> 00:33:04,480 - On... - There's been icing halfway up - nothing on the bottom, there. 559 00:33:04,480 --> 00:33:06,640 The fondant icing is too runny. 560 00:33:06,640 --> 00:33:08,480 The way that they've cut the sponge, 561 00:33:08,480 --> 00:33:10,840 you've got a really thick layer at the bottom, 562 00:33:10,840 --> 00:33:12,480 and a very thin layer at the top. 563 00:33:12,480 --> 00:33:16,280 - But the bottom layer looks as though it's a good genoise. - Mm. 564 00:33:17,560 --> 00:33:19,560 Mm, it is a good genoise. 565 00:33:19,560 --> 00:33:21,000 Right. 566 00:33:21,000 --> 00:33:24,680 The creme au beurre has been done in a shell pattern, 567 00:33:24,680 --> 00:33:28,160 and perhaps sometimes we've got a few little rosettes - 568 00:33:28,160 --> 00:33:29,920 but we did ask for rosettes. 569 00:33:29,920 --> 00:33:31,840 The resistance on that sponge... 570 00:33:33,400 --> 00:33:36,560 Even though the icing on this one hasn't set, 571 00:33:36,560 --> 00:33:40,320 it has not soaked too much into the genoise. 572 00:33:40,320 --> 00:33:43,160 I think the genoise was slightly over-baked, as well, actually, 573 00:33:43,160 --> 00:33:45,880 which is why you've got that tension breaking into it. 574 00:33:48,040 --> 00:33:49,640 Mary and Paul must now decide 575 00:33:49,640 --> 00:33:52,440 which baker has achieved the perfect mokatine. 576 00:33:57,200 --> 00:33:58,800 In fifth place... 577 00:34:00,560 --> 00:34:07,160 This genoise is very thin, and the icing has run off the top. 578 00:34:07,160 --> 00:34:09,320 In fourth place is this one. 579 00:34:09,320 --> 00:34:10,880 Tamal. 580 00:34:10,880 --> 00:34:14,160 It was the overall bleeding of the icing on top of the top sponge. 581 00:34:14,160 --> 00:34:15,960 And in third place... 582 00:34:15,960 --> 00:34:21,520 The top is very runny. We asked for rosettes and we got shells. 583 00:34:21,520 --> 00:34:24,080 In second place is this one. 584 00:34:24,080 --> 00:34:27,160 The genoise was fantastic. Well done. 585 00:34:27,160 --> 00:34:29,240 And in first place... 586 00:34:29,240 --> 00:34:30,680 What a joy! 587 00:34:30,680 --> 00:34:32,160 APPLAUSE 588 00:34:33,760 --> 00:34:37,840 Very neat piping, good icing, 589 00:34:37,840 --> 00:34:40,040 good height to your sponge - well done. 590 00:34:40,040 --> 00:34:41,080 Thank you. 591 00:34:43,400 --> 00:34:45,720 Technicals don't feel like my Achilles heel any more. 592 00:34:45,720 --> 00:34:48,680 It's almost like - I feel like I'm having an out of body experience - 593 00:34:48,680 --> 00:34:50,480 I feel like I didn't even do any of that, 594 00:34:50,480 --> 00:34:53,160 I feel like, "I didn't do that - who gave you that first?" 595 00:34:54,360 --> 00:34:58,360 I'm pretty nervous about tomorrow, because today's been so average. 596 00:34:58,360 --> 00:35:01,880 I was really hoping that I could sort of up the ante. 597 00:35:01,880 --> 00:35:03,440 I thought that went very well. 598 00:35:03,440 --> 00:35:05,480 HE LAUGHS 599 00:35:05,480 --> 00:35:07,360 Weren't expecting that, were you?! 600 00:35:10,200 --> 00:35:12,400 No, that was a complete disaster. 601 00:35:12,400 --> 00:35:15,360 Still got one more to go tomorrow. Better just bake your heart out, 602 00:35:15,360 --> 00:35:17,080 and see what you can come up with. 603 00:35:22,960 --> 00:35:27,280 Just one challenge stands in the way of the bakers and the semifinal. 604 00:35:27,280 --> 00:35:29,000 Going into Showstopper day, 605 00:35:29,000 --> 00:35:32,480 there is certainly one person who's looking very, very strong. 606 00:35:32,480 --> 00:35:33,520 Nadiya. 607 00:35:33,520 --> 00:35:37,120 MARY: I mean, she was top in both of the challenges. 608 00:35:37,120 --> 00:35:39,800 And to dominate it in the quarterfinals the way she has done, 609 00:35:39,800 --> 00:35:42,400 first and first, that's never happened before. 610 00:35:42,400 --> 00:35:44,920 But on the other hand, the unflappable Paul - 611 00:35:44,920 --> 00:35:46,400 he's a good baker... 612 00:35:46,400 --> 00:35:49,600 And yet unable to make a genoise. 613 00:35:49,600 --> 00:35:51,760 He hadn't got that knowledge - and I'm amazed, 614 00:35:51,760 --> 00:35:53,400 because he has such skill. 615 00:35:53,400 --> 00:35:55,600 Flora, she's in a very precarious position 616 00:35:55,600 --> 00:35:56,920 if she has a bad day today. 617 00:35:56,920 --> 00:35:59,400 You can slip down coming into the quarterfinals, 618 00:35:59,400 --> 00:36:01,400 - I think the pressure gets to them. - Yeah. - Yes. 619 00:36:01,400 --> 00:36:02,520 I think they do struggle. 620 00:36:02,520 --> 00:36:05,960 We'll see what happens. Showstopper day - let it commence. 621 00:36:09,280 --> 00:36:13,000 Morning, all. Now, so far, your bakes have been dainty and petite - 622 00:36:13,000 --> 00:36:15,600 now we would like you to go large. 623 00:36:15,600 --> 00:36:20,680 Paul and Mary would like you to create a religieuse a l'ancienne. 624 00:36:20,680 --> 00:36:24,480 - Mm! - Now, this is a choux mountain 625 00:36:24,480 --> 00:36:26,920 in the shape of a nun. 626 00:36:26,920 --> 00:36:30,240 We want her to be at least three tiers of eclairs - 627 00:36:30,240 --> 00:36:33,280 we also would love her to be freestanding. 628 00:36:33,280 --> 00:36:37,600 - No dowelling, please... - No. - ..and decorated with buttercream. 629 00:36:37,600 --> 00:36:41,440 - You've got four hours on the clock - on your marks... - Get set... 630 00:36:41,440 --> 00:36:42,640 - BOTH: - ..bake! 631 00:36:45,400 --> 00:36:46,600 - PAUL: - I do need it to go well. 632 00:36:46,600 --> 00:36:48,760 It's a construction - that's what it comes down to, 633 00:36:48,760 --> 00:36:50,680 and obviously the flavour in there, as well, 634 00:36:50,680 --> 00:36:53,280 so there's a lot of elements to get right, on this. Not easy. 635 00:36:53,280 --> 00:36:56,360 The religieuse a l'ancienne is a tower of eclairs 636 00:36:56,360 --> 00:36:58,080 stacked on top of one another, 637 00:36:58,080 --> 00:37:01,560 each tier supported by a shortcrust pastry disc. 638 00:37:01,560 --> 00:37:03,360 I'm absolutely dreading this one. 639 00:37:03,360 --> 00:37:05,000 It's designed to be an eye-catching 640 00:37:05,000 --> 00:37:07,160 and impressive centrepiece to a party, 641 00:37:07,160 --> 00:37:11,280 which means it needs to stand for a number of hours without collapsing. 642 00:37:12,720 --> 00:37:15,160 The last practice I did for the whole thing 643 00:37:15,160 --> 00:37:17,680 looked beautiful for about five minutes, 644 00:37:17,680 --> 00:37:20,440 and then just made a gentle topple down. 645 00:37:21,960 --> 00:37:24,640 What we're looking for is a structural marvel 646 00:37:24,640 --> 00:37:26,240 being baked to perfection. 647 00:37:26,240 --> 00:37:29,280 Inside must be filled beautifully with the flavour of their choice - 648 00:37:29,280 --> 00:37:31,880 the flavour must come through. 649 00:37:31,880 --> 00:37:35,080 The eclairs have to be strong and crisp. 650 00:37:35,080 --> 00:37:39,240 If they're underbaked, haven't been dried out, they'll bend, 651 00:37:39,240 --> 00:37:41,320 which would be ghastly. 652 00:37:41,320 --> 00:37:44,360 It's the last chance for them to impress us 653 00:37:44,360 --> 00:37:46,560 to get through to the semifinals. 654 00:37:46,560 --> 00:37:49,120 All eclairs start with a choux pastry, 655 00:37:49,120 --> 00:37:52,120 which produces a light and airy bun. 656 00:37:52,120 --> 00:37:53,640 To succeed in this challenge, 657 00:37:53,640 --> 00:37:57,840 the bakers must find a way to reinforce their eclairs. 658 00:37:57,840 --> 00:37:59,720 - Morning, Tamal. - Hello, morning. 659 00:37:59,720 --> 00:38:02,280 What sort of flour have you used in your eclairs? 660 00:38:02,280 --> 00:38:06,120 - I'm using strong bread flour for my... - Do you approve of that? - Yeah. 661 00:38:06,120 --> 00:38:08,200 - So, it's structurally pretty sound. - Yeah. 662 00:38:08,200 --> 00:38:09,880 And what flavours are you having? 663 00:38:09,880 --> 00:38:11,960 I'm doing a mango and passion fruit creme pat. 664 00:38:11,960 --> 00:38:13,200 - A classic. - Yeah. 665 00:38:13,200 --> 00:38:14,440 You're playing safe! 666 00:38:15,720 --> 00:38:19,640 Tamal's also gone for a pistachio creme pat and raspberry filling. 667 00:38:19,640 --> 00:38:21,280 He's hoping his strong flour 668 00:38:21,280 --> 00:38:24,720 is another safe bet to keep his choux tower upright. 669 00:38:24,720 --> 00:38:27,640 I've done one full timed run, which was like a beginning thing, 670 00:38:27,640 --> 00:38:29,920 and I didn't do it in the time, but it all stood up. 671 00:38:29,920 --> 00:38:33,960 I've rewritten my method, and hopefully that will work. 672 00:38:33,960 --> 00:38:38,880 Like Tamal, Ian's also using passion fruit as one of his flavours. 673 00:38:38,880 --> 00:38:42,360 I'm calling it a nun with hidden passions. 674 00:38:42,360 --> 00:38:44,600 It'd be great if I could tell some exciting story 675 00:38:44,600 --> 00:38:47,520 about a nun with hidden passion I met on my travels somewhere, 676 00:38:47,520 --> 00:38:50,560 but, um... no, nothing as exotic as that. 677 00:38:51,600 --> 00:38:53,840 Ian's nun, on the other hand, IS exotic, 678 00:38:53,840 --> 00:38:57,680 with fillings of cardamom and coffee, and pistachio with vanilla. 679 00:38:57,680 --> 00:38:59,000 Hidden among these 680 00:38:59,000 --> 00:39:02,680 are eclairs containing a passion fruit creme pat. 681 00:39:02,680 --> 00:39:03,920 What flour are you using? 682 00:39:03,920 --> 00:39:06,160 I'm using very strong flour. 683 00:39:06,160 --> 00:39:09,200 - Very strong flour. - Very strong flour. I just need that rigidity. 684 00:39:09,200 --> 00:39:11,960 It's quite a rough thing - it can make it quite brittle 685 00:39:11,960 --> 00:39:13,840 at the same time as making it strong. 686 00:39:13,840 --> 00:39:15,720 - Mm-hm. - It depends how you bake it, really. 687 00:39:15,720 --> 00:39:17,400 You're quite a scientist, aren't you? 688 00:39:17,400 --> 00:39:19,240 - This is my kind of challenge. - I can see that! 689 00:39:19,240 --> 00:39:21,800 Kind of thinking through all the various elements of it. 690 00:39:21,800 --> 00:39:23,280 The ruler's out, it's all good. 691 00:39:23,280 --> 00:39:24,800 - Good luck, mate. - Thank you. 692 00:39:27,560 --> 00:39:29,720 I read somewhere, if, when you lift the choux, 693 00:39:29,720 --> 00:39:32,640 you get a good V on the spatula, like that, 694 00:39:32,640 --> 00:39:34,800 you've got enough egg in it. 695 00:39:34,800 --> 00:39:37,920 If it's too runny, then it'll make it balloon too much, 696 00:39:37,920 --> 00:39:39,720 so... And we don't want that. 697 00:39:41,480 --> 00:39:42,520 That's good. 698 00:39:43,640 --> 00:39:45,680 I'm using half plain and half strong flour. 699 00:39:45,680 --> 00:39:48,320 I've always found that just a little bit of strong flour 700 00:39:48,320 --> 00:39:50,440 helps to strengthen it a touch. 701 00:39:51,440 --> 00:39:52,600 For her fillings, 702 00:39:52,600 --> 00:39:55,280 Flora's chosen a coconut creme pat for one eclair. 703 00:39:55,280 --> 00:39:59,200 The other will contain vanilla creme pat with a lime and basil curd. 704 00:40:00,720 --> 00:40:02,200 How high do you think this will be? 705 00:40:02,200 --> 00:40:04,640 It's been around about there when I've done it at home. 706 00:40:04,640 --> 00:40:08,120 - A Dalek, essentially. - A Dallick? - Yes! - Yes, a Davros. 707 00:40:08,120 --> 00:40:09,440 - What's a Dallick? - A Dalek. 708 00:40:09,440 --> 00:40:11,080 - Oh, a Dalek! - From Doctor Who, a Dalek. 709 00:40:11,080 --> 00:40:13,400 - You're saying it in Gaelic. - Gaelic? A Gaelic Dalek? 710 00:40:13,400 --> 00:40:14,920 A Daelic. 711 00:40:17,000 --> 00:40:18,480 Unlike the others, 712 00:40:18,480 --> 00:40:22,200 Nadiya and Paul have chosen not to go with strong flour. 713 00:40:22,200 --> 00:40:24,760 - Morning! - Morning, Paul, morning, Mary. 714 00:40:24,760 --> 00:40:27,880 The flavours are going to be vanilla banana. 715 00:40:27,880 --> 00:40:29,560 - Banana? - Banana again! - Banana again. 716 00:40:29,560 --> 00:40:31,240 Is it going to be mega banana-ey? 717 00:40:31,240 --> 00:40:34,160 This is going to be banana-tasting, I guarantee. 718 00:40:34,160 --> 00:40:37,800 Paul's banana eclairs will be topped with a red cherry glaze. 719 00:40:37,800 --> 00:40:41,040 He's making a raspberry and basil filling for his other eclair, 720 00:40:41,040 --> 00:40:43,080 iced with a chocolate fondant. 721 00:40:43,080 --> 00:40:44,280 Everything under control - 722 00:40:44,280 --> 00:40:46,120 let's just hope we get that banana flavour. 723 00:40:46,120 --> 00:40:47,960 And make sure the creme pat doesn't curdle, 724 00:40:47,960 --> 00:40:50,560 - otherwise we'll have banana splits. - HE CHUCKLES 725 00:40:53,600 --> 00:40:56,000 I'm using a star nozzle to pipe, 726 00:40:56,000 --> 00:40:59,160 just to help with the construction of them. 727 00:40:59,160 --> 00:41:02,760 - IAN: - It's the corrugation that gives strength to the structure. 728 00:41:02,760 --> 00:41:06,360 I'm hoping that that principle extends to the eclair. 729 00:41:10,080 --> 00:41:12,600 - Morning, Nadiya. - Morning. - What flavours are you doing? 730 00:41:12,600 --> 00:41:15,160 I'm doing bubble gum and peppermint cream. 731 00:41:15,160 --> 00:41:17,280 How are you getting that bubble gum flavour? 732 00:41:17,280 --> 00:41:19,840 - Bubble gum essence. - Oh, this is going to take me right back. 733 00:41:19,840 --> 00:41:21,760 I absolutely love candy and sweets, 734 00:41:21,760 --> 00:41:23,960 and these are my two favourite flavours. 735 00:41:23,960 --> 00:41:25,280 It puts a smile on your face! 736 00:41:25,280 --> 00:41:28,320 - Yeah, it's quite nostalgic. - It puts a smile on your face. 737 00:41:28,320 --> 00:41:31,240 Nadiya's the only baker not using a fruit flavour 738 00:41:31,240 --> 00:41:35,080 in any of her fillings - instead, her candy-inspired choux buns 739 00:41:35,080 --> 00:41:39,440 will be topped with bubble gum icing and a peppermint fondant glaze. 740 00:41:39,440 --> 00:41:42,000 - Can't wait to try that bubble gum. - Thank you! 741 00:41:49,160 --> 00:41:52,560 All of the bakes today, they have to be slightly overdone, than under, 742 00:41:52,560 --> 00:41:56,920 because if they're under, you just run the risk of them becoming soft. 743 00:41:56,920 --> 00:41:59,600 Soft, in terms of construction, it's a no-go. 744 00:41:59,600 --> 00:42:00,640 Right... 745 00:42:00,640 --> 00:42:02,680 - IAN: - It's quite a juggling act. 746 00:42:02,680 --> 00:42:04,720 There's sort of the taste, the texture 747 00:42:04,720 --> 00:42:06,640 and the strength and the structure. 748 00:42:06,640 --> 00:42:08,560 And I don't want to have a pile of eclairs, 749 00:42:08,560 --> 00:42:11,080 I want to have tower of them. 750 00:42:20,640 --> 00:42:24,280 - FLORA: - I'm a bit concerned about the flavours and the fillings. 751 00:42:24,280 --> 00:42:28,400 The lime curd is probably what I would say I'm most concerned about. 752 00:42:28,400 --> 00:42:30,800 I haven't practised it with the creme pat. 753 00:42:35,200 --> 00:42:37,480 They will taste bananas today. 754 00:42:37,480 --> 00:42:40,320 A few extra for luck, going in there. 755 00:42:40,320 --> 00:42:44,160 Definitely going to give you a stronger flavour, blitzing it. 756 00:42:44,160 --> 00:42:46,480 Might even put banana essence in. 757 00:42:46,480 --> 00:42:48,160 Is that a risk? 758 00:42:48,160 --> 00:42:50,640 This is strong stuff, it really is. 759 00:42:51,720 --> 00:42:54,240 Having the fresh stuff's probably always better. 760 00:42:54,240 --> 00:42:56,440 Some quite nice, juicy passion fruit. 761 00:42:58,200 --> 00:42:59,840 This tastes like bubble gum. 762 00:43:01,960 --> 00:43:03,120 Oh, yeah. 763 00:43:05,120 --> 00:43:07,240 They're looking good. Yeah, I'm happy with that. 764 00:43:07,240 --> 00:43:09,480 Just going to turn the temperature right down now, 765 00:43:09,480 --> 00:43:12,080 and then put the spoon in the door, 766 00:43:12,080 --> 00:43:14,360 just to try and get all the moisture out. 767 00:43:17,640 --> 00:43:18,920 OK, bakers, 768 00:43:18,920 --> 00:43:20,960 the abbey bell is tolling, 769 00:43:20,960 --> 00:43:25,240 and it's saying two hours till your Sister Mary Eclairs 770 00:43:25,240 --> 00:43:27,520 needs to be back in the abbey. 771 00:43:30,320 --> 00:43:31,800 Pleased with them so far. 772 00:43:31,800 --> 00:43:34,760 They should make for quite sturdy construction. 773 00:43:34,760 --> 00:43:36,400 They're fine. 774 00:43:37,560 --> 00:43:39,880 I tap them, just to make sure that they're hollow, 775 00:43:39,880 --> 00:43:42,320 and to make sure that they're cooked all the way through, 776 00:43:42,320 --> 00:43:44,760 and they're not going to collapse. 777 00:43:44,760 --> 00:43:47,480 They feel strong, but light at the same time. 778 00:43:47,480 --> 00:43:50,680 - Well done, Paul! - So, it's... - It's gone well, hasn't it? 779 00:43:50,680 --> 00:43:53,440 - It's not over till it's over. - I know it's not over yet. 780 00:43:53,440 --> 00:43:57,040 - It's not over till it's over. - It's not over till the big nun sings. 781 00:43:57,040 --> 00:43:59,280 - TAMAL: - So, this is the shortcrust pastry 782 00:43:59,280 --> 00:44:02,880 that's going to make up the discs that go between the tiers for this. 783 00:44:02,880 --> 00:44:06,120 They've got a lot to carry on their little pastry shoulders. 784 00:44:06,120 --> 00:44:08,920 Big responsibility, guys! 785 00:44:18,680 --> 00:44:19,840 This your first nun? 786 00:44:19,840 --> 00:44:22,880 - No, she's my eighth nun. - Gosh, you get through 'em. 787 00:44:22,880 --> 00:44:26,840 - I've had a few nun disasters, some nun landslides. - OK. 788 00:44:26,840 --> 00:44:28,520 Some nun explosions. 789 00:44:28,520 --> 00:44:30,600 I'm just dreading construction. 790 00:44:33,360 --> 00:44:35,920 Is it bonne, or are we bricking it? ALARM BEEPS 791 00:44:35,920 --> 00:44:38,240 - Bricking it - yeah, exactly. - Bricking it. 792 00:44:38,240 --> 00:44:40,840 - I might put them on the back here. - OK. - Can you excuse me? 793 00:44:40,840 --> 00:44:43,200 - Yeah, no, absolutely fine. - Mm-hm. 794 00:44:43,200 --> 00:44:44,240 (Bricking it.) 795 00:44:47,520 --> 00:44:49,800 He bigger ones are starting to get soft. 796 00:44:49,800 --> 00:44:52,000 It's not what I wanted. 797 00:44:52,000 --> 00:44:53,800 Soft is not good. 798 00:44:56,320 --> 00:44:58,640 I can't taste which one's which of mine. 799 00:44:59,840 --> 00:45:01,520 That's coconut... 800 00:45:01,520 --> 00:45:03,200 I think. 801 00:45:03,200 --> 00:45:04,640 In just 40 minutes, 802 00:45:04,640 --> 00:45:08,960 Mary and Paul are expecting to see five choux pastry masterpieces... 803 00:45:08,960 --> 00:45:11,080 Agh! Time, time, time. 804 00:45:11,080 --> 00:45:12,960 ..and with all the components now made, 805 00:45:12,960 --> 00:45:18,360 everything rests, quite literally, on the strength of the eclairs. 806 00:45:18,360 --> 00:45:21,160 Oh, I'm too nervous for construction! 807 00:45:22,600 --> 00:45:26,720 - NADIYA: - This is my glue, yeah. Sugar water and glucose. 808 00:45:26,720 --> 00:45:28,440 SHE SIGHS 809 00:45:28,440 --> 00:45:30,960 This one, it's just... Ooh! 810 00:45:30,960 --> 00:45:33,000 I'm not looking forward to this bit. 811 00:45:33,000 --> 00:45:34,320 I'm trying to avoid it! 812 00:45:49,200 --> 00:45:50,560 It's a serious nun. 813 00:45:52,320 --> 00:45:54,800 Oh, my hands are shaking now! 814 00:45:54,800 --> 00:45:56,440 Stop shaking, stop shaking. 815 00:45:57,680 --> 00:45:59,320 (Please hold, please hold.) 816 00:46:06,880 --> 00:46:07,920 Hey! Get back. 817 00:46:21,640 --> 00:46:23,880 Ow! 818 00:46:23,880 --> 00:46:25,960 So hot, it's unreal. 819 00:46:36,920 --> 00:46:38,200 Ooh! 820 00:46:38,200 --> 00:46:39,560 Come on. 821 00:46:40,840 --> 00:46:44,680 The sugar syrup is really crystallising. 822 00:46:44,680 --> 00:46:46,160 20 minutes to go. 823 00:46:47,720 --> 00:46:49,240 Keep going, keep going. 824 00:46:54,160 --> 00:46:56,040 - TAMAL: - This is my second batch of caramel. 825 00:46:56,040 --> 00:46:58,840 It's really frustrating, cos I was nearly there. 826 00:46:59,960 --> 00:47:01,320 Come on! 827 00:47:18,040 --> 00:47:21,680 - TAMAL: - I'm going to be so glad when this stupid nun thing is done! 828 00:47:30,000 --> 00:47:32,080 - PAUL: - Piping's not brilliant. 829 00:47:32,080 --> 00:47:34,680 How can I change that? How can I change that? 830 00:47:37,880 --> 00:47:39,120 Oh! 831 00:47:41,200 --> 00:47:42,640 Icing sugar everywhere! 832 00:47:49,240 --> 00:47:51,200 It'll stiffen up the icing sugar. 833 00:47:51,200 --> 00:47:52,640 Hopefully it's worked. 834 00:47:53,840 --> 00:47:55,880 Right, I don't want to make a HABIT of this, guys, 835 00:47:55,880 --> 00:47:58,120 but you've got one minute left. One minute. 836 00:48:04,240 --> 00:48:05,360 I'm nearly there. 837 00:48:10,480 --> 00:48:12,680 - PAUL: - No, no, don't do this to me. 838 00:48:18,960 --> 00:48:21,480 Please put your constructions at the end of your benches. 839 00:48:21,480 --> 00:48:23,160 Time is up. 840 00:48:23,160 --> 00:48:25,280 (That was so stressful!) 841 00:48:26,400 --> 00:48:28,440 It's up, and it's standing. 842 00:48:28,440 --> 00:48:32,280 The bakers have a two-hour lunch break before they're judged. 843 00:48:32,280 --> 00:48:34,280 Light steps, light steps. 844 00:48:34,280 --> 00:48:37,840 Their creations, if made correctly, should remain standing. 845 00:48:37,840 --> 00:48:40,240 But, with a place in the semifinal at steak, 846 00:48:40,240 --> 00:48:42,760 any collapse could be disastrous. 847 00:49:07,080 --> 00:49:08,960 Tamal, please bring up your nun. 848 00:49:21,160 --> 00:49:23,040 MARY: Well done, it's holding up. 849 00:49:23,040 --> 00:49:25,520 The piping is a little bit haphazard, 850 00:49:25,520 --> 00:49:28,800 but it's beautifully detailed. 851 00:49:28,800 --> 00:49:31,000 OK, we have raspberry and pistachio. 852 00:49:32,880 --> 00:49:34,760 I hope it's not overbaked. 853 00:49:37,200 --> 00:49:38,880 No, it's fine. 854 00:49:38,880 --> 00:49:40,480 The flavours are lovely. Sharp. 855 00:49:40,480 --> 00:49:42,640 In these sort of things, you really want something 856 00:49:42,640 --> 00:49:45,320 that's going to punch you between the teeth, and it does. 857 00:49:45,320 --> 00:49:47,000 Mango and passion fruit - hello. 858 00:49:47,000 --> 00:49:48,040 This SHOULD work. 859 00:49:49,440 --> 00:49:50,480 And it does. 860 00:49:50,480 --> 00:49:52,920 Quite difficult for these things to stand up, you know - 861 00:49:52,920 --> 00:49:55,480 - and you used strong flour, didn't you? - Yeah, strong flour, 862 00:49:55,480 --> 00:49:58,960 and I baked the eclairs longer than I would do normally. 863 00:49:58,960 --> 00:50:00,920 - I like it. - Well thought through. 864 00:50:00,920 --> 00:50:02,520 - Well done, Tamal. - Thank you. 865 00:50:12,120 --> 00:50:13,440 Here you go, Paul. 866 00:50:13,440 --> 00:50:15,680 Erm... It has collapsed, though. 867 00:50:15,680 --> 00:50:17,960 It's meant to stand up for some time. 868 00:50:17,960 --> 00:50:20,160 At the end of the day, something like this, 869 00:50:20,160 --> 00:50:22,280 would normally last three or four hours 870 00:50:22,280 --> 00:50:25,320 before it even went to a party to be broken into, you know? 871 00:50:25,320 --> 00:50:28,960 - The colours are fascinating. - You've got good piping on it. 872 00:50:28,960 --> 00:50:31,040 Trying the bubble gum, Mary? 873 00:50:31,040 --> 00:50:32,800 I will be brave. 874 00:50:32,800 --> 00:50:35,200 The choux pastry is actually nice and soft. 875 00:50:35,200 --> 00:50:38,920 It's got a lovely bake on it, actually, when you look underneath. 876 00:50:41,640 --> 00:50:43,640 That's bubble gum, isn't it?! 877 00:50:43,640 --> 00:50:46,200 That is potent and the icing's very good. 878 00:50:46,200 --> 00:50:48,560 I'm afraid it's not quite my favourite. 879 00:50:48,560 --> 00:50:50,920 Now, the green one is obviously the peppermint, OK. 880 00:50:56,320 --> 00:50:58,960 The actual cream inside's fine, and the choux bun is OK, 881 00:50:58,960 --> 00:51:01,840 but I just think the flavourings are slightly over the top. 882 00:51:01,840 --> 00:51:06,040 Good creme patissiere, good choux buns, almost stayed up - 883 00:51:06,040 --> 00:51:08,560 the two flavourings, both too strong for me. 884 00:51:18,040 --> 00:51:19,600 Paul, can I give you a hand? 885 00:51:19,600 --> 00:51:20,800 Yes, please, yeah. 886 00:51:31,440 --> 00:51:35,680 So, we know you had a problem, and it didn't hold up. 887 00:51:35,680 --> 00:51:38,120 - Obviously we can see they've collapsed. - Mm. 888 00:51:38,120 --> 00:51:40,000 The colour of the choux pastry looks good, 889 00:51:40,000 --> 00:51:41,800 but I think that's part of the problem. 890 00:51:41,800 --> 00:51:44,560 - It's so light... - Right. - ..that it can't support it. 891 00:51:44,560 --> 00:51:48,880 - The actual piping is a little bit haphazard. - Mm. 892 00:51:48,880 --> 00:51:50,560 But everything else I think's good. 893 00:51:50,560 --> 00:51:51,840 Very good, in fact. 894 00:51:51,840 --> 00:51:54,120 I think you've done the icing particularly well. 895 00:51:54,120 --> 00:51:56,000 You've got a high shine on it. 896 00:51:56,000 --> 00:51:58,120 This is a banana one, isn't it? 897 00:52:04,400 --> 00:52:08,840 - You put some banana extract in there. - I did put three extra drops in. 898 00:52:08,840 --> 00:52:11,080 Bit artificial, but the banana's coming through. 899 00:52:11,080 --> 00:52:14,520 It's OK. It's not going to blow your mind, but I think it's OK. 900 00:52:25,240 --> 00:52:27,240 I saw it going, and I lifted it - 901 00:52:27,240 --> 00:52:30,040 I was not confident in it staying any longer. 902 00:52:30,040 --> 00:52:31,560 The bake on them looks OK. 903 00:52:31,560 --> 00:52:35,240 You've got reasonable piping, they're all the same length. 904 00:52:37,440 --> 00:52:39,480 Is this one lime and basil? 905 00:52:39,480 --> 00:52:41,000 Not getting either. 906 00:52:42,440 --> 00:52:43,840 Are you sure you put it in? 907 00:52:43,840 --> 00:52:46,440 Yeah, I did about seven limes. 908 00:52:46,440 --> 00:52:48,920 Not coming through. Let's try this one. 909 00:52:51,160 --> 00:52:54,160 I get the creaminess of the white chocolate in that, but that's it. 910 00:52:54,160 --> 00:52:55,880 - No coconut either? - No. 911 00:52:57,600 --> 00:52:59,440 - Sorry. - Thank you very much, Flora. - Sorry. 912 00:53:07,600 --> 00:53:08,840 It's holding up. 913 00:53:08,840 --> 00:53:12,160 It would look fine for a celebration. 914 00:53:14,000 --> 00:53:17,240 The coffee is really lovely. 915 00:53:17,240 --> 00:53:19,120 - Coffee and cardamom. - Mm. 916 00:53:19,120 --> 00:53:20,240 - Really good. - Good! 917 00:53:20,240 --> 00:53:23,400 They enhance each other quite well. I never thought of that before. 918 00:53:23,400 --> 00:53:26,520 - Spot on. Nice and tart passion fruit. - Mm-hm. 919 00:53:26,520 --> 00:53:28,760 I was a bit worried, initially, about the choux buns, 920 00:53:28,760 --> 00:53:31,120 - but I don't think there's any other way around this. - No. 921 00:53:31,120 --> 00:53:33,600 You had to create something that was going to be stable... 922 00:53:33,600 --> 00:53:35,000 - Yeah. - ..and hold flavour. 923 00:53:36,160 --> 00:53:37,400 Very good. 924 00:53:43,640 --> 00:53:45,640 You pair of fiends. 925 00:53:45,640 --> 00:53:48,120 - This was a really difficult challenge, wasn't it? - Yeah. 926 00:53:48,120 --> 00:53:49,680 I think coming into this challenge 927 00:53:49,680 --> 00:53:52,320 we had four people that were potentially in trouble. 928 00:53:52,320 --> 00:53:54,360 - Tamal, Flora, Paul and Ian. - Yeah. 929 00:53:54,360 --> 00:53:56,760 Overall, Ian and Tamal have actually saved themselves. 930 00:53:56,760 --> 00:53:59,320 I think strong flour was always going to be the way forward, 931 00:53:59,320 --> 00:54:01,920 because it had more rigidity to hold up the weight that it did. 932 00:54:01,920 --> 00:54:04,280 And the flavours on both of those guys' were very good. 933 00:54:04,280 --> 00:54:06,400 - We had a bit of a flavour explosion... - Oh, dear. 934 00:54:06,400 --> 00:54:07,600 ..in this corner here. 935 00:54:07,600 --> 00:54:10,000 Those two flavours - big mistake. 936 00:54:10,000 --> 00:54:13,800 Nadiya's bake was very good, the choux pastry was very good. 937 00:54:13,800 --> 00:54:15,320 Bearing in mind she'd raced ahead, 938 00:54:15,320 --> 00:54:18,920 and was all set for Star Baker, does this slightly change things? 939 00:54:18,920 --> 00:54:23,800 It doesn't really change it so much, because she's shown us other skills. 940 00:54:23,800 --> 00:54:25,760 It's a really difficult position for us, 941 00:54:25,760 --> 00:54:28,480 because what we've actually got to do is move someone 942 00:54:28,480 --> 00:54:31,200 we thought originally was going to be in trouble today, 943 00:54:31,200 --> 00:54:32,240 which was Tamal, 944 00:54:32,240 --> 00:54:35,240 into the possibility of being the Star Baker, along with Nadiya - 945 00:54:35,240 --> 00:54:38,000 and then Ian, I think, saved himself, 946 00:54:38,000 --> 00:54:39,640 so I think he's moved middle ground. 947 00:54:39,640 --> 00:54:42,480 On the other side of the coin, there, you've got Flora and Paul, 948 00:54:42,480 --> 00:54:44,040 who are in a bit of trouble. 949 00:54:44,040 --> 00:54:48,320 I was really disappointed in Flora's, because it should taste of lime. 950 00:54:48,320 --> 00:54:50,360 Paul's flavours are in abundance - 951 00:54:50,360 --> 00:54:52,760 but you only liked 50% of them, it's fair to say. 952 00:54:52,760 --> 00:54:55,360 You got the banana flavour, but it was a bit artificial. 953 00:54:55,360 --> 00:54:57,120 We're going to get together in a minute 954 00:54:57,120 --> 00:54:59,240 and have a full discussion about everything. 955 00:54:59,240 --> 00:55:01,440 - Let's put the kettle on, then. - We should, probably. 956 00:55:01,440 --> 00:55:04,320 - You might need something stronger. - Hip flask, Mary? Same as usual? 957 00:55:04,320 --> 00:55:05,360 Let's get on to that. 958 00:55:11,560 --> 00:55:14,080 Quarterfinalists, I'm as pleased as punch - 959 00:55:14,080 --> 00:55:16,440 I've got the really nice job, this week, 960 00:55:16,440 --> 00:55:18,880 of telling you who Star Baker is. 961 00:55:18,880 --> 00:55:25,360 Now, this person absolutely nailed it yesterday, 962 00:55:25,360 --> 00:55:27,160 and they provided us today 963 00:55:27,160 --> 00:55:32,240 with the most vivid, Day-Glo nun I've ever experienced in my life. 964 00:55:32,240 --> 00:55:34,960 This week's Star Baker goes to Miss Nadiya. 965 00:55:34,960 --> 00:55:36,240 APPLAUSE 966 00:55:36,240 --> 00:55:37,560 Well done. 967 00:55:41,880 --> 00:55:47,080 I'd like everybody to stay in this tent every single week... 968 00:55:47,080 --> 00:55:49,560 and it's with total personal sadness... 969 00:55:51,560 --> 00:55:55,200 ..that I have to announce that leaving us today... 970 00:55:55,200 --> 00:55:56,920 is Paul. 971 00:55:56,920 --> 00:55:59,880 - That's fine. - What a champion dude you are, sir. 972 00:55:59,880 --> 00:56:01,120 Come on, guv'nor. 973 00:56:01,120 --> 00:56:03,320 That's OK. 974 00:56:03,320 --> 00:56:04,720 Ohh! 975 00:56:04,720 --> 00:56:06,840 Right from the beginning, I was in this to win it. 976 00:56:06,840 --> 00:56:08,480 I've had some real fantastic highs - 977 00:56:08,480 --> 00:56:10,840 - I've had some really bad lows! - HE CHUCKLES 978 00:56:10,840 --> 00:56:13,440 I've had some really bad bakes - but that's the nature of it, 979 00:56:13,440 --> 00:56:16,880 you're not going to come in here and just bake everything to perfection. 980 00:56:16,880 --> 00:56:18,040 Really gutted, mate. 981 00:56:18,040 --> 00:56:19,120 I knew it was me. 982 00:56:19,120 --> 00:56:21,960 That bullet had my name written on it - 983 00:56:21,960 --> 00:56:24,640 it was so, so not fair that Paul went. 984 00:56:24,640 --> 00:56:26,880 - Unlucky, buddy. - Cheers, Paul. - Unlucky, mate. 985 00:56:26,880 --> 00:56:29,920 MARY: This really wasn't Paul's weekend. 986 00:56:29,920 --> 00:56:33,200 His genoise didn't go too well - he should have known that. 987 00:56:33,200 --> 00:56:34,840 Paul was in a very difficult position 988 00:56:34,840 --> 00:56:37,880 coming into the Showstopper - he really had to blow our minds, 989 00:56:37,880 --> 00:56:39,800 and, unfortunately, he didn't do that, 990 00:56:39,800 --> 00:56:41,200 and that's why Paul had to go. 991 00:56:41,200 --> 00:56:44,360 I hope your taste buds recover. I'm so sorry! 992 00:56:44,360 --> 00:56:49,200 That means that I am coming back to participate in the semifinals! 993 00:56:49,200 --> 00:56:50,840 Yes! 994 00:56:50,840 --> 00:56:53,720 Nadiya won the first two challenges coming into today. 995 00:56:53,720 --> 00:56:56,520 She did let herself down on that Showstopper, 996 00:56:56,520 --> 00:56:59,560 but when we looked at the choux bun and the filling, 997 00:56:59,560 --> 00:57:00,920 they actually tasted fine. 998 00:57:00,920 --> 00:57:05,160 Nadiya was Star Baker because yesterday she had a fantastic day - 999 00:57:05,160 --> 00:57:07,080 top of both challenges. 1000 00:57:07,080 --> 00:57:11,520 Today she made good eclairs, but, oh, those flavours weren't so good. 1001 00:57:11,520 --> 00:57:13,520 I've had good fun, it's been brilliant. 1002 00:57:13,520 --> 00:57:14,600 OK? You owe me a pint. 1003 00:57:14,600 --> 00:57:16,320 I owe you such a big pint! 1004 00:57:16,320 --> 00:57:18,000 Yeah, I'm going to make genoise again, 1005 00:57:18,000 --> 00:57:20,240 and I'll make sure I know how to make the damn thing. 1006 00:57:21,480 --> 00:57:23,240 Live to fight another day! 1007 00:57:23,240 --> 00:57:24,360 Yay! 1008 00:57:24,360 --> 00:57:26,320 I really didn't think that was going to happen 1009 00:57:26,320 --> 00:57:28,200 after yesterday morning's dog's dinner. 1010 00:57:28,200 --> 00:57:30,880 I'm so excited, I could streak down this river. 1011 00:57:30,880 --> 00:57:32,600 Yeah, that's how excited I am. 1012 00:57:34,800 --> 00:57:36,800 SHE SIGHS 1013 00:57:36,800 --> 00:57:39,600 Next time, it's the semifinals... 1014 00:57:39,600 --> 00:57:41,000 My hands are shaking. 1015 00:57:41,000 --> 00:57:44,000 This is the least funny thing I've ever done. 1016 00:57:44,000 --> 00:57:46,240 ..and the bakers must get to grips with chocolate... 1017 00:57:46,240 --> 00:57:48,040 Ian, there's chocolate in the microwave, 1018 00:57:48,040 --> 00:57:50,400 chocolate on the hob, chocolate in the proving drawer. 1019 00:57:50,400 --> 00:57:53,280 'They face a technical challenge that's out of the ordinary...' 1020 00:57:53,280 --> 00:57:55,840 We're going to stagger your start times. 1021 00:57:55,840 --> 00:57:58,480 '..and then show off with a centrepiece 1022 00:57:58,480 --> 00:58:00,840 'that will earn them a place in the final.' 1023 00:58:00,840 --> 00:58:03,480 Perhaps I was a little bit too ambitious on this one. 1024 00:58:03,480 --> 00:58:05,120 Anyone got any free hands? 1025 00:58:09,400 --> 00:58:12,000 There's nothing good coming out of that oven this afternoon.