1 00:00:02,000 --> 00:00:04,080 Four bakers remain, two boys, two girls, 2 00:00:04,080 --> 00:00:05,880 all ready to tackle the semifinal. 3 00:00:05,880 --> 00:00:09,080 - I'm semi-hysterical. - I'm semi-excited. - Let's get the semis on. 4 00:00:09,080 --> 00:00:12,480 - Welcome... BOTH: - ..to the Great British Bake Off. 5 00:00:12,480 --> 00:00:16,840 - Last week, the bakers tackled patisserie. - Why won't it pipe? 6 00:00:16,840 --> 00:00:20,240 Nadiya was awarded Star Baker for the second time. 7 00:00:20,240 --> 00:00:22,320 Well done. 8 00:00:22,320 --> 00:00:26,560 And despite Flora's underwhelming overembellishments... 9 00:00:26,560 --> 00:00:29,680 - I think you attempt too many things. - Sorry. 10 00:00:29,680 --> 00:00:31,840 ..it was Paul whose problematic patisserie 11 00:00:31,840 --> 00:00:34,160 saw him leave the tent in the quarterfinals. 12 00:00:34,160 --> 00:00:36,000 - Unlucky, buddy. - Cheers, Paul. 13 00:00:36,000 --> 00:00:37,840 Now the four remaining bakers 14 00:00:37,840 --> 00:00:41,680 face a semifinal dedicated to the trickiest of ingredients. 15 00:00:41,680 --> 00:00:45,000 - Chocolate. - Nothing good coming out of that oven this afternoon. 16 00:00:45,000 --> 00:00:47,240 - And they're in for a shocking... - What?! 17 00:00:47,240 --> 00:00:51,120 - ...Bake Off first. - Will you remind me to breathe? - Never bake again. 18 00:00:52,280 --> 00:00:56,280 But who will prove they're worthy of a place in the final? 19 00:00:56,280 --> 00:00:57,920 Oh, God, they're really burnt. 20 00:01:00,240 --> 00:01:03,000 That was stressful. I'd sooner have another baby. 21 00:01:03,000 --> 00:01:04,360 I really would. 22 00:01:24,240 --> 00:01:26,960 AS FORREST GUMP: Life is like a box of chocolate. 23 00:01:26,960 --> 00:01:29,280 NORMAL VOICE: You never know what you're going to get. 24 00:01:29,280 --> 00:01:30,800 Chocolate? 25 00:01:30,800 --> 00:01:32,240 It's chocolate week. 26 00:01:33,760 --> 00:01:37,080 It's week nine, and out of the 12 bakers who started, 27 00:01:37,080 --> 00:01:40,080 only four have made it this far. 28 00:01:40,080 --> 00:01:42,360 With one Star Baker title to his name, 29 00:01:42,360 --> 00:01:46,080 Tamal has impressed with his creativity and stunning flavours... 30 00:01:46,080 --> 00:01:49,240 - That's fantastic. - Thank you. - Oh, the handshake! - Thank you. 31 00:01:49,240 --> 00:01:51,400 ..but has struggled with his timings. 32 00:01:51,400 --> 00:01:54,960 - Tamal... - What? - Less than a minute now. Come along. - Grr! 33 00:01:54,960 --> 00:01:57,880 It would be amazing if I managed to complete a bake on time 34 00:01:57,880 --> 00:01:59,400 without the stress. 35 00:01:59,400 --> 00:02:01,640 It's not really my style, is it? 36 00:02:01,640 --> 00:02:03,480 Flora's bakes are always beautiful, 37 00:02:03,480 --> 00:02:06,480 but she has a tendency to stray from the brief 38 00:02:06,480 --> 00:02:08,760 and place style over substance. 39 00:02:08,760 --> 00:02:12,560 Just forget about the amaretti. It doesn't add anything to it. 40 00:02:12,560 --> 00:02:13,880 I've been criticised a lot 41 00:02:13,880 --> 00:02:16,080 for things that take away from the brief. 42 00:02:16,080 --> 00:02:20,680 I'm trying not to distract too much this week, but improve. 43 00:02:20,680 --> 00:02:23,920 Nadiya overcame her troubles with Technicals... 44 00:02:23,920 --> 00:02:26,520 Last place... Whose is this? 45 00:02:26,520 --> 00:02:28,240 ..and has grown in confidence, 46 00:02:28,240 --> 00:02:32,560 impressing with her artistic flair and bold use of flavours. 47 00:02:32,560 --> 00:02:34,960 The flavour is quite something. 48 00:02:34,960 --> 00:02:38,000 If I go back nine weeks, I didn't think that I would be here now. 49 00:02:38,000 --> 00:02:40,040 I just have to remember and think back 50 00:02:40,040 --> 00:02:43,000 how I got through those nerves and being at the bottom, 51 00:02:43,000 --> 00:02:45,160 and I just have to remember that and say, 52 00:02:45,160 --> 00:02:48,120 "Look, you're here. Look how far you've come." 53 00:02:48,120 --> 00:02:50,480 Ian's precision, ingenuity 54 00:02:50,480 --> 00:02:53,720 and unusual and exquisite home-grown flavourings... 55 00:02:53,720 --> 00:02:56,320 Interesting that you're using rosemary. 56 00:02:56,320 --> 00:02:59,040 ..have earned him three Star Baker titles. 57 00:03:00,480 --> 00:03:01,840 Well done. 58 00:03:01,840 --> 00:03:03,440 So, my daughter said, 59 00:03:03,440 --> 00:03:06,320 "I don't think you're good enough to win it or anything." 60 00:03:06,320 --> 00:03:09,560 But it's like, well, you know, we're down to the last four. 61 00:03:09,560 --> 00:03:11,680 You know, playing the numbers game, 62 00:03:11,680 --> 00:03:14,280 things are looking pretty reasonable. 63 00:03:14,280 --> 00:03:17,200 But, unfortunately, there's some pretty talented people in there. 64 00:03:17,200 --> 00:03:19,760 So, you know, don't want to get ahead of myself. 65 00:03:24,120 --> 00:03:25,480 Good morning, bakers. 66 00:03:25,480 --> 00:03:29,400 Or should I say... semifinalists? Well done. 67 00:03:29,400 --> 00:03:34,480 Now, today, very exciting. It's the thing I love most in the world. 68 00:03:34,480 --> 00:03:37,360 - Guinea pigs? - No. Chocolate. 69 00:03:37,360 --> 00:03:41,200 We'd very much like you to make a chocolate tart this week. 70 00:03:41,200 --> 00:03:44,040 Now, the pastry can be any kind of pastry you want, 71 00:03:44,040 --> 00:03:45,840 as long as it's chocolate-flavoured. 72 00:03:45,840 --> 00:03:49,120 The filling can be anything you want, as long as it's chocolate-flavoured. 73 00:03:49,120 --> 00:03:51,160 And you can use any decoration you want, 74 00:03:51,160 --> 00:03:53,440 although my betting is that you'll use chocolate. 75 00:03:53,440 --> 00:03:57,120 You've got two-and-a-half hours to go cocoa-loco. 76 00:03:57,120 --> 00:03:58,880 - On your marks. - Get set. - Bake! 77 00:04:03,880 --> 00:04:07,400 Let's not say semifinals. Just easier not to say it. 78 00:04:07,400 --> 00:04:10,360 Just another day, it's just another chocolate tart. 79 00:04:10,360 --> 00:04:14,560 It's only slightly horribly tense. I think everyone's quite nervous. 80 00:04:18,800 --> 00:04:22,440 This is the semifinal now. There is no room for error. 81 00:04:22,440 --> 00:04:25,960 If they make an error in making the chocolate tart at this point, 82 00:04:25,960 --> 00:04:28,200 it can prove fatal going into the final. 83 00:04:28,200 --> 00:04:29,640 You have to be on it. 84 00:04:29,640 --> 00:04:31,880 Chocolate tart. Sound very simple. 85 00:04:31,880 --> 00:04:36,560 But it's got to be immaculate, it's got to be a superb flavour. 86 00:04:36,560 --> 00:04:40,280 It's got to taste brilliant. It's not as easy as it sounds. 87 00:04:43,320 --> 00:04:45,760 I'm just making a sweet shortcrust, 88 00:04:45,760 --> 00:04:50,120 but basically swapping some of the flour for cocoa. 89 00:04:50,120 --> 00:04:53,280 I think the addition of cocoa to pastry is a bit of a nightmare. 90 00:04:53,280 --> 00:04:57,000 You'd think adding a dry ingredient into a fairly dry mixture 91 00:04:57,000 --> 00:04:58,320 would be fine. 92 00:04:58,320 --> 00:05:02,680 But, unfortunately, it's not as plain sailing as it appears. 93 00:05:02,680 --> 00:05:04,720 I think when you add the cocoa powder, 94 00:05:04,720 --> 00:05:07,280 it does become a little bit more brittle. 95 00:05:07,280 --> 00:05:09,080 So, I think that's the worry. 96 00:05:10,160 --> 00:05:12,840 The trick to making perfect chocolate pastry 97 00:05:12,840 --> 00:05:16,760 is adding just enough liquid to counteract the dryness of the cocoa 98 00:05:16,760 --> 00:05:19,160 and bind all of the ingredients together. 99 00:05:21,160 --> 00:05:24,360 The little white flecks in this are ground oats. 100 00:05:25,840 --> 00:05:27,400 - Morning, Tamal. - Hiya. Morning. 101 00:05:27,400 --> 00:05:29,480 Right, tell us all about your chocolate tart. 102 00:05:29,480 --> 00:05:32,040 The basis for my chocolate tart was an American recipe. 103 00:05:32,040 --> 00:05:33,640 You've got the chocolate filling 104 00:05:33,640 --> 00:05:36,120 which is quite a dense chocolaty filling, quite rich. 105 00:05:36,120 --> 00:05:38,440 And then on top of that is a layer of raspberry coulis, 106 00:05:38,440 --> 00:05:40,160 just a thin layer. 107 00:05:40,160 --> 00:05:42,400 After struggling with time last week, 108 00:05:42,400 --> 00:05:45,520 Tamal has opted for a minimalist chocolate tart. 109 00:05:45,520 --> 00:05:48,600 He'll decorate it modestly with a layer of crushed pecan praline, 110 00:05:48,600 --> 00:05:51,520 and he's making just the one filling. 111 00:05:51,520 --> 00:05:55,280 It's always very difficult with chocolate to know when it's done, 112 00:05:55,280 --> 00:05:56,960 because it's dark already. 113 00:05:56,960 --> 00:05:59,360 - Yeah. - You've been practising? - I have been practising. 114 00:05:59,360 --> 00:06:02,680 I'm going to do exactly the same as I've done at home and hope for the best. 115 00:06:02,680 --> 00:06:04,440 - Good luck. - Thank you. 116 00:06:04,440 --> 00:06:06,600 I hope it's not too simple. 117 00:06:06,600 --> 00:06:10,800 I think if it's tasty, that's what they'll be looking for the most. 118 00:06:10,800 --> 00:06:12,600 - Good morning. - Morning. 119 00:06:12,600 --> 00:06:15,200 Right, can you tell us all about your chocolate tart? 120 00:06:15,200 --> 00:06:17,800 So, I'm going to have... It's a dark chocolate pastry, 121 00:06:17,800 --> 00:06:20,720 and then I have the passion fruit layer, it'll be like a custard, 122 00:06:20,720 --> 00:06:22,760 and then I'll have a milk chocolate mousse 123 00:06:22,760 --> 00:06:24,440 and then a dark chocolate ganache. 124 00:06:24,440 --> 00:06:26,600 What are we expecting when we look at it? 125 00:06:26,600 --> 00:06:29,120 There'll be quite a lot of decoration on top. 126 00:06:29,120 --> 00:06:32,080 There'll be some jellies and some chocolate work. 127 00:06:32,080 --> 00:06:36,000 True to form, Flora is going all out on the decoration. 128 00:06:36,000 --> 00:06:39,200 She'll top her triple-layered tart with macarons. 129 00:06:40,280 --> 00:06:42,480 Semifinals! 130 00:06:42,480 --> 00:06:46,040 And I've probably given myself too much to do already, but, oh... 131 00:06:55,800 --> 00:06:58,800 Just want to get this pastry as thin as possible 132 00:06:58,800 --> 00:07:01,280 without it completely breaking apart. 133 00:07:04,200 --> 00:07:06,160 This is for the macaroons. 134 00:07:06,160 --> 00:07:10,480 I'm just going to get them piped, and once they're out and drying, 135 00:07:10,480 --> 00:07:12,520 I'm going to roll out my pastry. 136 00:07:12,520 --> 00:07:15,160 - Good morning. - Good morning, good morning. - Morning, Ian. 137 00:07:15,160 --> 00:07:17,280 What have you got up your sleeve for us today? 138 00:07:17,280 --> 00:07:22,440 So, I'm doing a bay-infused salted caramel sauce on chocolate pastry. 139 00:07:22,440 --> 00:07:26,080 Bay-infused caramel? What do you think that brings to the table? 140 00:07:26,080 --> 00:07:29,080 It just sort of brings a slight sort of, I don't know, 141 00:07:29,080 --> 00:07:31,800 sweetness and floral element to it. 142 00:07:31,800 --> 00:07:35,120 Once again, Ian's relying on his home-grown herbs 143 00:07:35,120 --> 00:07:37,160 to set his tart above the rest. 144 00:07:37,160 --> 00:07:40,920 - I think you're going to have to get a move on. - Of course. Definitely. 145 00:07:40,920 --> 00:07:42,560 Thank you. 146 00:07:42,560 --> 00:07:46,600 The pastry's feeling quite good, actually. It's about as it should be. 147 00:07:51,800 --> 00:07:54,960 I've had issues with the pastry just not being very pretty. 148 00:07:54,960 --> 00:07:57,760 So, I make sure that it's one whole piece 149 00:07:57,760 --> 00:08:00,200 when I'm laying the pastry into the tray. 150 00:08:01,800 --> 00:08:04,640 There may need to be a bit of patchwork, but that's fine. 151 00:08:04,640 --> 00:08:06,960 Shortcrust was made for patchwork. 152 00:08:06,960 --> 00:08:10,680 - Good morning, Nadiya. - Morning. - Nadiya, tell us all about your tart. 153 00:08:10,680 --> 00:08:13,560 So, I'm doing a chocolate tart with chocolate pastry 154 00:08:13,560 --> 00:08:16,440 and then it's going to have a layer of salted caramel and peanut, 155 00:08:16,440 --> 00:08:20,560 and then a layer of chocolate mousse and peanut. 156 00:08:20,560 --> 00:08:22,840 Nadiya will make her own peanut butter 157 00:08:22,840 --> 00:08:24,480 to flavour her chocolate mousse 158 00:08:24,480 --> 00:08:27,320 and she's covering it with a chocolate ganache. 159 00:08:27,320 --> 00:08:31,960 I'm going to decorate it with some truffles covered in peanut powder. 160 00:08:31,960 --> 00:08:33,800 Peanut powder - that's interesting. 161 00:08:33,800 --> 00:08:36,920 I'm going to use something called tapioca maltodextrin, 162 00:08:36,920 --> 00:08:41,000 which is a starch, which, essentially, it can take on fats. 163 00:08:41,000 --> 00:08:43,760 What I do is, at home, anything that I buy that's a fat, 164 00:08:43,760 --> 00:08:45,200 I always put a bit of that in 165 00:08:45,200 --> 00:08:47,320 just to make it into a powder and see how it tastes. 166 00:08:47,320 --> 00:08:49,520 - You're a bit of a scientist. - You're in the wrong job. 167 00:08:49,520 --> 00:08:52,320 - Could you make that into a powder? - We don't want Mary into a powder. 168 00:08:52,320 --> 00:08:53,600 Thank you very much. 169 00:08:53,600 --> 00:08:56,560 - Everyone needs a sprinkle of Mary. - Have you finished? - Yes. 170 00:08:56,560 --> 00:08:59,920 - She's furious now. - You just get on with that. 171 00:08:59,920 --> 00:09:02,480 God! Can you imagine? That's what she suggested! 172 00:09:02,480 --> 00:09:05,080 No, let's not turn Mary into a powder. 173 00:09:10,800 --> 00:09:15,280 With her pastry in the oven, Flora moves on to her first layer. 174 00:09:15,280 --> 00:09:19,280 I have the passion fruit layer, which will be a bit like a custard. 175 00:09:19,280 --> 00:09:22,240 If it's overbaked, it'll go like scrambled eggs. 176 00:09:23,920 --> 00:09:26,520 Ian, Nadiya and Tamal are using caramel 177 00:09:26,520 --> 00:09:29,200 to bring sweetness to their tarts. 178 00:09:29,200 --> 00:09:32,040 I'm just making the caramel now for the pecan praline. 179 00:09:32,040 --> 00:09:33,520 That worked fine twice at home 180 00:09:33,520 --> 00:09:35,840 and then I had one batch that just crystallised. 181 00:09:35,840 --> 00:09:37,880 Just like eating caster sugar, basically. 182 00:09:37,880 --> 00:09:42,640 Because what I'm doing is so simple, everything has to be done properly. 183 00:09:42,640 --> 00:09:45,520 Tamal will use his praline to make a pecan brittle 184 00:09:45,520 --> 00:09:48,440 which will add texture to the top of his tart. 185 00:09:48,440 --> 00:09:52,440 Nadiya's salted caramel will cover her pastry base. 186 00:09:52,440 --> 00:09:55,960 I'm using rock salt for my salted caramel so that it's not all salt, 187 00:09:55,960 --> 00:09:58,680 you get bursts of saltiness when you bite into it. 188 00:09:58,680 --> 00:10:01,440 I really like salted caramel, but I've done it before 189 00:10:01,440 --> 00:10:04,720 where it's really salty and it's kind of been... 190 00:10:04,720 --> 00:10:07,000 It just becomes savoury. 191 00:10:07,000 --> 00:10:10,560 She's also adding ground peanuts for extra crunch. 192 00:10:10,560 --> 00:10:12,600 So far, so good. 193 00:10:12,600 --> 00:10:15,600 Like Nadiya, Ian's flavouring his caramel with salt, 194 00:10:15,600 --> 00:10:18,840 but he's using fine salt rather than rock salt. 195 00:10:18,840 --> 00:10:21,640 It's just trying to get the balance right with the salt. 196 00:10:21,640 --> 00:10:25,240 Because it can easily be overwhelmingly sweet, this tart. 197 00:10:27,320 --> 00:10:29,160 Oh, that's a lovely colour. 198 00:10:29,160 --> 00:10:31,760 See, pray and the praline will happen. Perfect. 199 00:10:37,200 --> 00:10:39,960 I can't really tell when it's baked when you're blind baking. 200 00:10:39,960 --> 00:10:42,720 I'm just going from the fact that it's kind of had ten minutes 201 00:10:42,720 --> 00:10:45,120 and that's what I've always done at home. 202 00:10:45,120 --> 00:10:48,160 Looks about right. It's not burnt. 203 00:10:49,600 --> 00:10:51,480 The bakers are halfway through. 204 00:10:52,600 --> 00:10:54,640 That's the passion fruit custard. 205 00:10:56,680 --> 00:10:58,840 Got the caramel sauce here. 206 00:11:01,120 --> 00:11:04,760 This is my salted caramel and peanut layer. 207 00:11:04,760 --> 00:11:07,640 I'm going to stick it in the freezer for about ten minutes. 208 00:11:07,640 --> 00:11:10,360 It does look slightly dense. 209 00:11:10,360 --> 00:11:12,680 Now you see why it needs the raspberry 210 00:11:12,680 --> 00:11:14,520 to lighten it up a little bit. 211 00:11:14,520 --> 00:11:16,360 With their first layers complete, 212 00:11:16,360 --> 00:11:19,440 Nadiya and Flora get to work on their decoration. 213 00:11:26,760 --> 00:11:29,840 I'm just starting on the chocolate filling. 214 00:11:35,480 --> 00:11:38,880 I'm just aware that everyone else looks much busier than me. 215 00:11:38,880 --> 00:11:41,280 Maybe I should have done a tiered chocolate tart. 216 00:11:41,280 --> 00:11:43,320 I think it's because I've got Flora behind me 217 00:11:43,320 --> 00:11:46,080 and she's making about six billion different elements to hers. 218 00:11:46,080 --> 00:11:47,280 So, it's like, oh... 219 00:11:47,280 --> 00:11:49,560 I should probably be just concentrating on a tart 220 00:11:49,560 --> 00:11:53,920 and that's it, not venturing into other minefields. 221 00:11:53,920 --> 00:11:56,600 But I always do. 222 00:12:02,080 --> 00:12:03,600 Sorry. 223 00:12:09,400 --> 00:12:12,400 Maybe slightly over-set it. 224 00:12:12,400 --> 00:12:17,280 But, hopefully, the freezer will prevent any further cooking. 225 00:12:17,280 --> 00:12:19,080 I'm praying. 226 00:12:30,920 --> 00:12:35,960 I'm so aware of how good it has to be that it's just painful now. 227 00:12:47,440 --> 00:12:49,720 That's that done. 228 00:12:49,720 --> 00:12:51,680 - Ohh. - No snooping. 229 00:12:56,280 --> 00:12:58,360 Bakers, half an hour. That was tart. 230 00:13:05,040 --> 00:13:07,600 I think the raspberry balances it out nicely, 231 00:13:07,600 --> 00:13:09,720 so hopefully they'll like it as well. 232 00:13:12,200 --> 00:13:15,600 No, no, I never look forward to facing Paul. Never. 233 00:13:15,600 --> 00:13:17,640 He scares me witless. 234 00:13:19,240 --> 00:13:24,320 I'm looking for a beautifully smooth mirrored surface 235 00:13:24,320 --> 00:13:27,880 that you can kind of see your own reflection in. 236 00:13:27,880 --> 00:13:29,560 Ohh. 237 00:13:29,560 --> 00:13:31,520 It's just not coming together. 238 00:13:32,720 --> 00:13:36,400 It's on now and there's very little I can do about it. 239 00:13:38,840 --> 00:13:41,880 OK, bakers, 15 minutes till your ganache hits my gnashers. 240 00:13:41,880 --> 00:13:43,280 15 minutes. 241 00:13:53,360 --> 00:13:56,600 I'm going to coat my truffles in a peanut butter powder. 242 00:13:56,600 --> 00:14:00,880 Will turn Paul into powder if he doesn't put me through to the final. 243 00:14:03,880 --> 00:14:06,400 I could be finished before the time is up. 244 00:14:09,320 --> 00:14:11,480 It's rather delicate work, this bit. 245 00:14:13,440 --> 00:14:15,960 Ian's is really classy. I wish I'd done a mirror glaze. 246 00:14:22,960 --> 00:14:25,240 Hard. Could be my last Signature. 247 00:14:27,800 --> 00:14:29,800 Why am I shaking? 248 00:14:33,800 --> 00:14:36,880 OK, bakers, tart time is up. 249 00:15:04,920 --> 00:15:07,920 - You've gone for a simple finish. - Mm-hm. 250 00:15:07,920 --> 00:15:11,400 And providing that everything else is right, it'll be good. 251 00:15:11,400 --> 00:15:12,960 The pastry on the outside is lovely. 252 00:15:12,960 --> 00:15:15,000 You've got it right into all the corners. 253 00:15:15,000 --> 00:15:19,360 But I think we need to have a look inside to see how this holds. 254 00:15:20,920 --> 00:15:23,400 Lovely thin pastry, I can see. 255 00:15:23,400 --> 00:15:26,400 And a good layer of your chocolate mixture. 256 00:15:35,880 --> 00:15:41,280 I love the contrast of textures, because we've got crisp pastry, 257 00:15:41,280 --> 00:15:44,880 we've got a crunchy top and we've got a smooth middle. 258 00:15:47,000 --> 00:15:50,160 I'm trying to debate whether I like it or not. Um... 259 00:15:54,200 --> 00:15:57,120 No, I do like it. If you hadn't put that coulis on the top, 260 00:15:57,120 --> 00:15:59,320 it'd be too much, I couldn't eat it. 261 00:15:59,320 --> 00:16:02,760 - But the fact that that's on the top makes it a great tart. - Well done. 262 00:16:02,760 --> 00:16:04,400 - Thank you. - Thank you, Tamal. 263 00:16:13,120 --> 00:16:16,320 Quite attractive. You've got a lovely mirror on there. 264 00:16:16,320 --> 00:16:20,680 You've got a nice thin crust. It looks good. I love that shine. 265 00:16:20,680 --> 00:16:22,000 Oh, it cuts well. 266 00:16:29,640 --> 00:16:32,520 It's rich, it's creamy. 267 00:16:32,520 --> 00:16:36,960 Once this is all assembled, you really can't taste the bay leaf. 268 00:16:36,960 --> 00:16:39,640 - I don't like the caramel underneath. - OK. Mm-hm. 269 00:16:39,640 --> 00:16:41,760 I think if you'd left it pure caramel, 270 00:16:41,760 --> 00:16:43,840 - you would have been better off. - Right. 271 00:16:43,840 --> 00:16:46,400 You're king of flavours and I think you missed a trick there. 272 00:16:46,400 --> 00:16:47,640 - OK. - Thank you. 273 00:16:58,640 --> 00:17:01,800 Well, the appearance is very attractive. 274 00:17:01,800 --> 00:17:03,640 I love your twirls on the top. 275 00:17:03,640 --> 00:17:06,400 I'm a little bit concerned about the thickness of the pastry. 276 00:17:06,400 --> 00:17:09,160 But let's have a look at it and see what it's like. 277 00:17:13,160 --> 00:17:15,360 It's holding together really well. 278 00:17:21,240 --> 00:17:23,040 I like it. 279 00:17:23,040 --> 00:17:25,480 I like it and I'm not a peanut fan. 280 00:17:30,120 --> 00:17:31,400 Ohh! 281 00:17:33,160 --> 00:17:35,360 Well done, Nadiya. That is fantastic. 282 00:17:35,360 --> 00:17:38,200 The peanut butter coming through is not overwhelming, 283 00:17:38,200 --> 00:17:40,880 it's not stodgy, which it could be. 284 00:17:40,880 --> 00:17:44,720 I love the crunch at the bottom as well from the salted caramel. 285 00:17:44,720 --> 00:17:47,400 - Spot-on. Well done. - Thank you. 286 00:17:50,120 --> 00:17:53,000 Handshake! I got a handshake! That's cool. 287 00:18:00,560 --> 00:18:03,400 I think the overall decoration does look very attractive. 288 00:18:03,400 --> 00:18:06,400 I just hope it tastes as good as it looks. 289 00:18:06,400 --> 00:18:09,200 You haven't got much of a shine on your ganache. 290 00:18:09,200 --> 00:18:11,560 Maybe you got it a little bit warm. 291 00:18:11,560 --> 00:18:14,760 - Cuts well, though. - It does cut well. Great layers. 292 00:18:14,760 --> 00:18:18,440 Really distinctive colours which you see. Very well done. 293 00:18:26,680 --> 00:18:30,040 It has split, your passion fruit base, hasn't it? 294 00:18:30,040 --> 00:18:32,040 - I thought it had, yeah. - Quite badly. 295 00:18:32,040 --> 00:18:33,520 But it's light 296 00:18:33,520 --> 00:18:37,120 and the kick of tartness that comes from the passion fruit is fantastic. 297 00:18:37,120 --> 00:18:39,960 You've gone to the trouble of making macarons as well. 298 00:18:43,000 --> 00:18:45,520 If you're going to do a macaron, do it properly. 299 00:18:45,520 --> 00:18:46,760 MEL GASPS 300 00:18:46,760 --> 00:18:50,560 - Not good. - No? - It's overbaked. Dry as a bone. 301 00:18:50,560 --> 00:18:54,440 But the overall appearance and the flavours are good 302 00:18:54,440 --> 00:18:55,960 and your pastry is crisp. 303 00:18:55,960 --> 00:18:58,240 - Thank you, Flora. - Thank you. - Thank you. 304 00:19:02,120 --> 00:19:04,560 I mean, it wasn't a complete disaster, 305 00:19:04,560 --> 00:19:08,600 but for a semifinal Signature, it was pretty catastrophic. 306 00:19:08,600 --> 00:19:10,760 I mean, Nadiya got a handshake. 307 00:19:10,760 --> 00:19:12,480 They liked it! 308 00:19:12,480 --> 00:19:14,440 Paul and Mary liked it, so... 309 00:19:14,440 --> 00:19:18,040 And I got a lingering handshake. Happy days! 310 00:19:18,040 --> 00:19:20,640 Mary liked it. Paul did his... 311 00:19:20,640 --> 00:19:23,520 "Oooh, I'm not sure. Do I like it? 312 00:19:23,520 --> 00:19:25,320 "Yeah, it's all right." 313 00:19:25,320 --> 00:19:28,400 I do feel a bit deflated. Paul didn't like that caramel. 314 00:19:28,400 --> 00:19:32,560 I mean, it's the semifinals. Everything has to be tickety-boo. 315 00:19:32,560 --> 00:19:36,200 But that wasn't. So, yeah, that's a bit of a worry. 316 00:19:43,960 --> 00:19:47,600 Bakers, welcome to the Technical Challenge. 317 00:19:47,600 --> 00:19:49,400 Now, as it's semifinal week, 318 00:19:49,400 --> 00:19:52,680 Paul and Mary have something rather special up their sleeves. 319 00:19:52,680 --> 00:19:54,080 It's a Mary recipe. 320 00:19:54,080 --> 00:19:55,440 Now, Paul and Mary, as you know, 321 00:19:55,440 --> 00:19:58,000 we ask you to leave the tent during the Technical Challenge, 322 00:19:58,000 --> 00:19:59,400 so off you pop. 323 00:19:59,400 --> 00:20:00,840 Bye-bye. 324 00:20:00,840 --> 00:20:04,440 Now, bakers, because this Technical Challenge is so quick, 325 00:20:04,440 --> 00:20:07,160 we're going to stagger your start times. 326 00:20:07,160 --> 00:20:11,120 So, I'm going to be asking three of you to leave the tent. 327 00:20:11,120 --> 00:20:13,760 As you all get called in one by one, 328 00:20:13,760 --> 00:20:16,440 we'll let you know what that challenge is. 329 00:20:16,440 --> 00:20:19,240 So, Tamal, Ian and Nadiya, could you please leave the tent? 330 00:20:19,240 --> 00:20:21,360 - What?! - Off you pop. - Thanking you. 331 00:20:21,360 --> 00:20:23,720 Don't go! 332 00:20:23,720 --> 00:20:26,200 It's all gone a little bit Lord Of The Flies, hasn't it? 333 00:20:26,200 --> 00:20:29,040 - See you shortly. - Oh, my God. 334 00:20:29,040 --> 00:20:32,040 OK, Flora, Mary and Paul, please, 335 00:20:32,040 --> 00:20:34,960 would like you to make a chocolate souffle. 336 00:20:34,960 --> 00:20:37,560 You've got 1 hour and 15 minutes on the clock. 337 00:20:37,560 --> 00:20:40,040 - On your marks. - Get set. - BOTH: - Bake! 338 00:20:56,080 --> 00:21:01,480 This is the least funny thing I've ever done in my entire life. 339 00:21:01,480 --> 00:21:03,720 Oh, goodness. 340 00:21:03,720 --> 00:21:07,600 It says absolutely nothing in front of me. There is nothing helpful. 341 00:21:07,600 --> 00:21:11,000 Number one, make a chocolate creme patissiere. OK. 342 00:21:11,000 --> 00:21:14,000 Number two, make a meringue. Number three, make a souffle. 343 00:21:14,000 --> 00:21:16,560 I have never made a souffle in my life before. 344 00:21:20,200 --> 00:21:22,280 That looks amazing. 345 00:21:22,280 --> 00:21:25,920 So, why have you picked a chocolate souffle as a Technical Challenge? 346 00:21:25,920 --> 00:21:29,280 Because I reckoned it was one of the most difficult things to make 347 00:21:29,280 --> 00:21:33,720 and they were at the stage that we've really got to challenge them hard. 348 00:21:33,720 --> 00:21:37,920 We're looking for a well risen, level souffle. 349 00:21:37,920 --> 00:21:40,280 Now, it should be a little bit softer in the middle. 350 00:21:40,280 --> 00:21:43,040 It's like a mousse in the middle. It's perfect. 351 00:21:43,040 --> 00:21:45,840 - They've got to make a creme pat, a chocolate creme pat... - Exactly. 352 00:21:45,840 --> 00:21:48,280 ..and then on the other hand, whisk up some egg whites, 353 00:21:48,280 --> 00:21:51,240 and they've got to be both exactly the right consistency to come 354 00:21:51,240 --> 00:21:54,960 - together to allow for this souffle to rise. - Exactly. 355 00:21:54,960 --> 00:21:58,360 They can go wrong by not mixing it right from the first place. 356 00:21:58,360 --> 00:22:01,800 If they fold it in too much, it won't rise. 357 00:22:01,800 --> 00:22:04,800 If they fold it in too little, you'll have big flecks 358 00:22:04,800 --> 00:22:08,560 of beaten egg white, like little pieces of uncooked meringue in it. 359 00:22:08,560 --> 00:22:09,920 Not good. 360 00:22:09,920 --> 00:22:12,280 That's delicious. It melts in the mouth. 361 00:22:12,280 --> 00:22:14,480 All the little bubbles in there, all the chocolate, 362 00:22:14,480 --> 00:22:15,960 just bursts in your mouth. 363 00:22:15,960 --> 00:22:18,560 Let's just hope we get some beautiful souffles, 364 00:22:18,560 --> 00:22:20,880 - just like this one. - We shall see. 365 00:22:27,320 --> 00:22:32,520 It says, "Bake for 40 to 50 minutes," so I need it to go in the oven... 366 00:22:34,280 --> 00:22:35,760 Well, with 40 to 50 minutes left, 367 00:22:35,760 --> 00:22:38,560 cos you need to serve it pretty much immediately, don't you? 368 00:22:38,560 --> 00:22:41,480 It has to come out then. Oh, my God! 369 00:22:41,480 --> 00:22:44,040 Will you remind me to breathe? 370 00:22:48,120 --> 00:22:52,760 - I tell you, I've never been so happy to see you. - Lovely to be here! 371 00:22:52,760 --> 00:22:55,800 Ian - Paul and Mary would very much like you to make 372 00:22:55,800 --> 00:22:59,520 a chocolate souffle. You've got one hour and 15 minutes. 373 00:22:59,520 --> 00:23:01,240 - On your mark. - Get set. - And bake. 374 00:23:01,240 --> 00:23:03,640 HE INHALES SHARPLY 375 00:23:03,640 --> 00:23:05,200 Right. 376 00:23:05,200 --> 00:23:10,160 I kind of thought this one might rumble my lack of knowledge, but... 377 00:23:10,160 --> 00:23:12,440 This is just to get the meringue started, 378 00:23:12,440 --> 00:23:16,040 so six large egg whites and 40g of caster sugar, which I'll put in. 379 00:23:16,040 --> 00:23:19,080 MEL: In order for the meringue and creme patissiere to combine 380 00:23:19,080 --> 00:23:20,400 at the exact point, 381 00:23:20,400 --> 00:23:24,040 the bakers will have to make both elements simultaneously. 382 00:23:28,040 --> 00:23:29,120 My mind's gone blank. 383 00:23:29,120 --> 00:23:31,840 I'm just trying to remember how to even make a creme pat. 384 00:23:33,680 --> 00:23:35,520 HE SIGHS 385 00:23:35,520 --> 00:23:37,600 Which I'm... 386 00:23:37,600 --> 00:23:39,640 I just can't remember anything. 387 00:23:39,640 --> 00:23:41,680 I'm... I'm going to... 388 00:23:46,240 --> 00:23:47,800 I think I know what I'm... 389 00:23:52,160 --> 00:23:55,800 This is for the creme pat. Creme pat is a posh way of saying "custard". 390 00:23:55,800 --> 00:23:58,040 I've never made a chocolate creme pat. 391 00:24:05,640 --> 00:24:09,400 - Ian, how goes it? - I can't even remember how to make a creme pat. 392 00:24:09,400 --> 00:24:11,840 - You've made one on Bake Off before. - Yeah, exactly. I know. 393 00:24:11,840 --> 00:24:15,680 - I've just got to get a grip and remember how to do it. - OK. 394 00:24:15,680 --> 00:24:18,800 Do I put the cocoa in there now? I just don't know. 395 00:24:32,880 --> 00:24:36,480 OK, Nadiya - Paul and Mary would love you, please, 396 00:24:36,480 --> 00:24:39,120 to make a chocolate souffle. 397 00:24:39,120 --> 00:24:41,920 You've got one hour and 15 minutes on the clock. 398 00:24:41,920 --> 00:24:44,480 - On your marks. - Get set. - BOTH: Bake. 399 00:24:48,240 --> 00:24:51,240 I've never made one. I have never made one. 400 00:24:51,240 --> 00:24:53,480 Why have I never made a souffle? Oh, wait. 401 00:24:53,480 --> 00:24:55,600 Because they're a pain to make. 402 00:25:00,680 --> 00:25:04,040 I'm just trying to cool the creme pat down. 403 00:25:04,040 --> 00:25:06,360 I just think if I add it to the egg whites 404 00:25:06,360 --> 00:25:09,840 when it's still really hot, it's just going to do something dodgy. 405 00:25:09,840 --> 00:25:13,120 I've no idea if it's correct. I'm just going to... 406 00:25:13,120 --> 00:25:16,760 Instinct is telling me, "Don't add this when it's really, really hot." 407 00:25:16,760 --> 00:25:19,480 Trying to make the creme pat. 408 00:25:19,480 --> 00:25:22,560 If it's too hot, it'll cook the egg whites. 409 00:25:22,560 --> 00:25:24,200 But if it's not hot enough... 410 00:25:27,040 --> 00:25:29,360 I'll take it to as long as it cooks the flour out 411 00:25:29,360 --> 00:25:33,680 and then I'm thinking I'm going to make my meringues. 412 00:25:33,680 --> 00:25:36,920 But that's really hot, so why would I put hot with meringues? 413 00:25:36,920 --> 00:25:38,640 It'd just melt everything. 414 00:25:38,640 --> 00:25:43,720 So I think I'm going to whisk this until it's light...I think. 415 00:25:49,040 --> 00:25:54,080 - Tamal - Paul and Mary would love you to make a chocolate souffle. - OK. 416 00:25:54,080 --> 00:25:55,640 You've got an hour and 15 minutes. 417 00:25:55,640 --> 00:25:58,000 - On your marks. - Get set. - BOTH: Bake. 418 00:26:03,080 --> 00:26:04,480 Never made a souffle before. 419 00:26:04,480 --> 00:26:06,960 Definitely never made a chocolate one, so... 420 00:26:06,960 --> 00:26:08,080 awesome! 421 00:26:08,080 --> 00:26:10,240 You know what? I'm always the last one, 422 00:26:10,240 --> 00:26:13,040 so it's kind of fitting that I'm the last one to come into the tent. 423 00:26:13,040 --> 00:26:15,520 I'll be the last one to finish as well, so... 424 00:26:17,040 --> 00:26:18,960 - SUE: - The trick to a good souffle 425 00:26:18,960 --> 00:26:21,960 is getting the consistency of the creme patissiere correct. 426 00:26:21,960 --> 00:26:26,280 Too thin and it will sink, too thick and it won't rise. 427 00:26:26,280 --> 00:26:28,920 FLORA: I really don't know how thick it has to be. 428 00:26:30,080 --> 00:26:33,000 It's not massively thick for a creme pat. 429 00:26:33,000 --> 00:26:36,240 Maybe if the creme pat's too thick, it won't rise up. 430 00:26:39,320 --> 00:26:41,040 A creamy consistency here. 431 00:26:42,400 --> 00:26:45,680 I'm going to strain it through a sieve. 432 00:26:58,040 --> 00:27:00,800 You know what? It's not going to sieve, it's so thick. 433 00:27:07,320 --> 00:27:10,200 So there's baking parchment and string for a collar 434 00:27:10,200 --> 00:27:13,840 and I think what that does is it stops the outside cooking 435 00:27:13,840 --> 00:27:17,360 too quick, so it cooks it more evenly throughout. 436 00:27:17,360 --> 00:27:19,040 I think that's what happens. 437 00:27:19,040 --> 00:27:21,760 - Do you need these paperclips? - I don't know why they're in there. 438 00:27:21,760 --> 00:27:24,880 - Did they give you those? - They gave those. - Paperclips? - They're in there. 439 00:27:24,880 --> 00:27:26,360 I don't quite know why. 440 00:27:26,360 --> 00:27:28,160 What, for filing your souffle? 441 00:27:28,160 --> 00:27:32,440 Yeah, for filing it away in the folder that says, 442 00:27:32,440 --> 00:27:33,680 "Never bake again." 443 00:27:35,080 --> 00:27:38,120 Sorry. That was just... Jekyll and Hyde moment. 444 00:27:38,120 --> 00:27:40,120 Sorry. I'm OK. It's all fine. 445 00:27:43,680 --> 00:27:46,280 Stiff enough not to fall out of the jug thing. 446 00:27:46,280 --> 00:27:47,720 That looks about right. 447 00:27:49,320 --> 00:27:50,880 MEL: The souffle will only rise 448 00:27:50,880 --> 00:27:54,480 if the egg whites are stiff enough to trap the air, and they must be gently 449 00:27:54,480 --> 00:27:58,320 folded in - just enough to fully combine with the creme patissiere. 450 00:27:59,320 --> 00:28:02,960 Persevere. It's fine. It'll be OK. 451 00:28:04,600 --> 00:28:07,400 So, the meringue's going to be a lot looser than the creme pat, 452 00:28:07,400 --> 00:28:11,120 which is where the skill of the folding comes in, how you do it. 453 00:28:12,600 --> 00:28:15,880 If that makes a souffle, I think I'll eat my hat. 454 00:28:20,040 --> 00:28:22,960 Oh, my God. It really is going to rise a lot, isn't it? 455 00:28:22,960 --> 00:28:24,720 Look, that's... Oh! 456 00:28:26,960 --> 00:28:28,520 I don't know. It just... 457 00:28:28,520 --> 00:28:31,560 It just looks way too sloppy. I don't think it's going to rise. 458 00:28:36,200 --> 00:28:38,680 It's got white specks in it, which it shouldn't really, 459 00:28:38,680 --> 00:28:42,360 but I'm running out of time so I'm going to just get it in. 460 00:29:03,480 --> 00:29:06,240 I'm not even going to look in the oven. 461 00:29:06,240 --> 00:29:09,360 There's nothing good coming out of that of this afternoon. 462 00:29:16,040 --> 00:29:17,400 That was stressful. 463 00:29:18,800 --> 00:29:20,880 Oh, my God! I would sooner... 464 00:29:20,880 --> 00:29:24,040 I would sooner have another baby. I really would. 465 00:29:34,320 --> 00:29:37,280 - SUE: - In 45 minutes, the bakers must open the door 466 00:29:37,280 --> 00:29:41,360 and present the souffle for the second semifinal judging. 467 00:29:51,680 --> 00:29:53,840 MEL: As always on the Technical Challenge, 468 00:29:53,840 --> 00:29:56,600 Mary and Paul will blind-taste the bakes. 469 00:29:56,600 --> 00:30:01,000 OK, baker one, your souffle time is over. I'm coming to get it. 470 00:30:07,480 --> 00:30:09,720 MARY WHISPERS 471 00:30:15,160 --> 00:30:17,480 This looks interesting. It's not very flat, though, 472 00:30:17,480 --> 00:30:21,040 and this comes down to the texture of the creme pat with the meringue. 473 00:30:21,040 --> 00:30:23,280 - It's holding up well. - It is holding up well. 474 00:30:23,280 --> 00:30:27,040 It's got a good colour on it. Now, that's lovely. It's well baked. 475 00:30:27,040 --> 00:30:28,800 - It does look good, doesn't it? - It does. 476 00:30:33,720 --> 00:30:36,200 - Nice flavour. - Very good flavour. 477 00:30:36,200 --> 00:30:39,960 I don't think it's been mixed enough but it is baked beautifully. 478 00:30:39,960 --> 00:30:42,680 - Good result. - Yeah. - Good rise. - Mm. 479 00:31:00,320 --> 00:31:02,600 - Thank you very much indeed. - MEL: Good luck. Enjoy. 480 00:31:02,600 --> 00:31:08,160 This hasn't got much rise on it, because that should be up here. 481 00:31:08,160 --> 00:31:10,920 Not as much height as the first one. 482 00:31:10,920 --> 00:31:14,800 But they have incorporated every bit of the meringue. 483 00:31:14,800 --> 00:31:16,720 - Good consistency. - It's a good consistency. 484 00:31:19,240 --> 00:31:21,120 It's a lovely flavour and texture. 485 00:31:23,160 --> 00:31:27,440 - It's just over-folded, which means you lose volume. - Yeah. 486 00:31:41,080 --> 00:31:44,240 - Lots of meringue in this. You see the white meringue? - Mm. 487 00:31:44,240 --> 00:31:47,400 All the way through it. Look at all that meringue in there. 488 00:31:47,400 --> 00:31:50,680 - There's loads of it. See? - Not quite mixed in. 489 00:31:52,000 --> 00:31:53,240 It's quite bad, that. 490 00:31:55,200 --> 00:31:58,120 - It tastes absolutely fine. - Mm. 491 00:31:58,120 --> 00:32:00,280 OK. 492 00:32:00,280 --> 00:32:03,360 - It looked horrible. - You think so? - Yeah. 493 00:32:19,720 --> 00:32:23,040 - We've got a good rise there. - The height is not bad. 494 00:32:23,040 --> 00:32:27,520 - It's badly split, though. - And there are some flecks. - Let's have a look. 495 00:32:27,520 --> 00:32:30,360 - It's holding up well. - It is, yeah. 496 00:32:33,920 --> 00:32:38,000 There are a few flecks on the top but it isn't... It's all right inside. 497 00:32:42,560 --> 00:32:46,320 It's a good flavour. The texture's very sponge-like, isn't it? 498 00:32:46,320 --> 00:32:49,680 - It's very light. - It's beautifully light. 499 00:32:49,680 --> 00:32:50,720 OK. 500 00:32:58,200 --> 00:33:02,560 MEL: Whose souffle rose highest in Mary and Paul's expectations? 501 00:33:07,080 --> 00:33:09,720 OK. In fourth place... 502 00:33:09,720 --> 00:33:13,600 is this one. Whose is this? Nadiya. 503 00:33:13,600 --> 00:33:15,560 What we can see is the lumps of meringue. 504 00:33:15,560 --> 00:33:17,240 I think this comes down to 505 00:33:17,240 --> 00:33:20,360 the actual way you've introduced the meringue into the mixture. 506 00:33:20,360 --> 00:33:22,560 A little bit first, to slacken down the creme pat, 507 00:33:22,560 --> 00:33:24,960 and then you fold the rest of it in. 508 00:33:24,960 --> 00:33:27,640 So, in third place... 509 00:33:27,640 --> 00:33:31,480 This was less risen than the rest. 510 00:33:31,480 --> 00:33:34,440 The flavour was there but what had happened is, 511 00:33:34,440 --> 00:33:39,200 you had over-mixed it and therefore we didn't get the rise. 512 00:33:39,200 --> 00:33:41,840 In second place is this one. 513 00:33:41,840 --> 00:33:43,360 A lot of flecks, though, still, 514 00:33:43,360 --> 00:33:45,760 but you managed to get the height in your meringue 515 00:33:45,760 --> 00:33:49,720 and you can tell that because it's still sitting on the top. Well done. 516 00:33:50,840 --> 00:33:53,280 So all that remains is first here. 517 00:33:53,280 --> 00:33:57,360 Flora, we had a good rise and when we delved inside, 518 00:33:57,360 --> 00:34:01,600 it was a lovely texture and a lovely flavour. 519 00:34:01,600 --> 00:34:03,240 You've done well. Well done. 520 00:34:05,160 --> 00:34:08,960 Number one! And in the semifinals. 521 00:34:08,960 --> 00:34:13,320 I will take that very nicely, thank you very much. 522 00:34:13,320 --> 00:34:15,400 I felt well out of my comfort zone in that 523 00:34:15,400 --> 00:34:17,440 but I got something that was edible. 524 00:34:17,440 --> 00:34:20,400 I wasn't last, so I'm pleasantly surprised. 525 00:34:20,400 --> 00:34:24,440 I just thought, "Oh, if I can just not come last, that would be nice." 526 00:34:24,440 --> 00:34:26,080 So, yeah, to come second... 527 00:34:26,080 --> 00:34:28,280 Pat myself on the back today. 528 00:34:29,360 --> 00:34:30,760 SHE SIGHS 529 00:34:39,240 --> 00:34:41,440 Just didn't want to come last. Er... 530 00:34:45,320 --> 00:34:48,280 It's just standing out for the wrong reasons. 531 00:34:48,280 --> 00:34:50,160 I know I'm going to go home. 532 00:34:50,160 --> 00:34:53,560 I'm going to do the best Showstopper I can, but... 533 00:34:53,560 --> 00:34:55,120 I don't think I'm going to... 534 00:34:55,120 --> 00:34:57,520 I think it's going to be... 535 00:35:02,720 --> 00:35:05,840 Would you say, Paul, that it's quite difficult to call who 536 00:35:05,840 --> 00:35:09,520 - the three finalists are going to be this year? - I think yes. 537 00:35:09,520 --> 00:35:13,040 I think over the two challenges, Ian is in the weakest position. 538 00:35:13,040 --> 00:35:15,520 He didn't do particularly well in the Signature 539 00:35:15,520 --> 00:35:17,000 and he was third in the Technical. 540 00:35:17,000 --> 00:35:19,640 When you look at the other three, they've all moved around. 541 00:35:19,640 --> 00:35:21,920 I mean, Nadiya was last in the Technical but, for me, 542 00:35:21,920 --> 00:35:24,320 she was right up there in the Signature. 543 00:35:24,320 --> 00:35:26,520 I think Tamal and Flora are sort of in the middle. 544 00:35:26,520 --> 00:35:28,760 I think a lot of it depends on the Showstopper. 545 00:35:28,760 --> 00:35:32,320 Mary, this is inconceivable - that Ian, who won Star Baker 546 00:35:32,320 --> 00:35:36,200 three times in a row could be in the trouble in the semifinals. 547 00:35:36,200 --> 00:35:39,800 Well, Ian's got to do well but, indeed, so has everybody else. 548 00:35:47,200 --> 00:35:51,800 Morning, bakers. Welcome to your semifinal Showstopper day. 549 00:35:51,800 --> 00:35:55,480 Now, I don't know about you - I have not eaten enough chocolate... 550 00:35:55,480 --> 00:35:57,880 - Oh, no. - ..this weekend, OK? 551 00:35:57,880 --> 00:36:01,280 Today, Paul and Mary would like you all to create 552 00:36:01,280 --> 00:36:05,000 a stunning and delicious chocolate centrepiece. 553 00:36:05,000 --> 00:36:08,000 Now, this centrepiece has got to be three-dimensional. 554 00:36:08,000 --> 00:36:10,320 You have to make your own moulds and your own stencils. 555 00:36:10,320 --> 00:36:13,360 It needs to have a biscuit element and use any chocolate you like, 556 00:36:13,360 --> 00:36:16,640 as long as you feature white chocolate. 557 00:36:16,640 --> 00:36:20,680 This is your last bake before three of you hit the finals. 558 00:36:20,680 --> 00:36:23,000 We wish you the very, very, very best of luck. 559 00:36:23,000 --> 00:36:24,960 You've got four hours on your challenge. 560 00:36:24,960 --> 00:36:27,440 - On your marks. - Get set. BOTH: Bake. 561 00:36:31,360 --> 00:36:34,240 I'll be honest - not done it to time at home. 562 00:36:34,240 --> 00:36:35,760 That's why I'm nervous. 563 00:36:38,760 --> 00:36:41,440 I'm just here, I'm just going to do another bake. 564 00:36:41,440 --> 00:36:43,320 And I'm just going to concentrate on that. 565 00:36:44,640 --> 00:36:49,560 I think this needs to go brilliantly, otherwise I am in... 566 00:36:49,560 --> 00:36:51,400 a lot of trouble. 567 00:36:52,640 --> 00:36:55,960 My hands are already shaking. I'm feeling really nervous. 568 00:36:55,960 --> 00:36:57,040 Really nervous. 569 00:37:01,280 --> 00:37:04,520 This is their last chance to get into the final next week. 570 00:37:04,520 --> 00:37:07,320 What we're looking for is detail, precision, 571 00:37:07,320 --> 00:37:10,040 exquisite artistry, using chocolate. 572 00:37:10,040 --> 00:37:14,080 There's no doubt about it that chocolate is tricky to work with. 573 00:37:14,080 --> 00:37:18,120 But there's no excuse - we still want a very spectacular 574 00:37:18,120 --> 00:37:21,480 centrepiece at the end of it, so they're going to have to work at it. 575 00:37:24,880 --> 00:37:26,480 - Good morning. - Morning. 576 00:37:26,480 --> 00:37:29,720 Tamal, tell me what you've chosen as your chocolate centrepiece. 577 00:37:29,720 --> 00:37:31,640 So, I'm making a bell tower. 578 00:37:31,640 --> 00:37:33,160 So there are three tiers to it 579 00:37:33,160 --> 00:37:35,160 and I'm making two different types of biscuit. 580 00:37:35,160 --> 00:37:37,720 The sides are made of a vanilla shortbread, 581 00:37:37,720 --> 00:37:41,000 coated in chocolate with piped chocolate on it as well, 582 00:37:41,000 --> 00:37:43,560 and then the other four sides are made out of 583 00:37:43,560 --> 00:37:45,400 just pure tempered chocolate panels 584 00:37:45,400 --> 00:37:47,240 with some piping on those as well. 585 00:37:47,240 --> 00:37:51,680 Tamal will top his tower with chocolate pillars and a bell. 586 00:37:51,680 --> 00:37:53,720 They'll sit on a star anise biscuit 587 00:37:53,720 --> 00:37:56,920 and he'll use white chocolate to adorn the walls. 588 00:37:56,920 --> 00:37:59,360 I know what I think's going to be the trouble with it. 589 00:37:59,360 --> 00:38:02,480 Which is going to be the tricky bit that we'll have to watch out for? 590 00:38:02,480 --> 00:38:04,560 It's all been tricky getting it done in the time, 591 00:38:04,560 --> 00:38:05,640 cos there's quite a lot. 592 00:38:05,640 --> 00:38:07,960 I want to get the biscuits done as quickly as possible, 593 00:38:07,960 --> 00:38:09,880 then get on to doing all the chocolate work. 594 00:38:09,880 --> 00:38:11,280 - Good luck, mate. - Thank you. 595 00:38:15,200 --> 00:38:18,960 Like Tamal, Flora has decided that biscuit will play a key role 596 00:38:18,960 --> 00:38:20,840 in her centrepiece. 597 00:38:20,840 --> 00:38:22,400 - Morning, Flora. - Morning. 598 00:38:22,400 --> 00:38:25,520 - Morning, Flora. - Can you tell us all about your chocolate creation? 599 00:38:25,520 --> 00:38:28,560 I am making the cocoa carousel. 600 00:38:28,560 --> 00:38:31,920 So I've got a hexagonal pecan shortbread, 601 00:38:31,920 --> 00:38:34,920 - chocolate and pecan shortbread, that I'm doing... - That sounds good. 602 00:38:34,920 --> 00:38:38,720 ..for the centre of the carousel, and then the roof is going to be 603 00:38:38,720 --> 00:38:41,480 a chocolate-and-puffed-rice mixture that I'm going to put 604 00:38:41,480 --> 00:38:45,280 into a cone and that will shape the roof, just cos it's much lighter. 605 00:38:45,280 --> 00:38:47,240 So the base will be a chocolate cake as well. 606 00:38:47,240 --> 00:38:50,320 I think it's a bit of a challenge - you're making a cake and a biscuit. 607 00:38:50,320 --> 00:38:52,600 To complete her centrepiece, Flora will make 608 00:38:52,600 --> 00:38:56,400 white chocolate ganache horses to sit inside the carousel. 609 00:38:56,400 --> 00:38:59,400 You've got a horse mould, so they're all going to go round the outside? 610 00:38:59,400 --> 00:39:02,080 - They'll be stuck into sticks. - You bought that? - I made it. 611 00:39:02,080 --> 00:39:05,600 - You made that? - I made it. I know. - How did you make that, Flora? 612 00:39:05,600 --> 00:39:09,840 - A lot of time spent... - Is that a dog? - Oh, come on! - It's not a dog. 613 00:39:09,840 --> 00:39:11,560 - Oh, come on. I mean, look at it. - It's not. 614 00:39:11,560 --> 00:39:13,960 - Look at the legs - that's not dog's legs. - Look at the head! 615 00:39:13,960 --> 00:39:15,280 It's a "dorse". 616 00:39:15,280 --> 00:39:18,280 She's a clever girl - she's going to make it look like a horse. Come on. 617 00:39:18,280 --> 00:39:19,960 - Good luck, Flora. - Thank you. 618 00:39:23,600 --> 00:39:25,560 Oh, I'm nervous! 619 00:39:25,560 --> 00:39:28,520 Nadiya's gone for a different interpretation of the brief - 620 00:39:28,520 --> 00:39:30,400 focusing on a sculptural element, 621 00:39:30,400 --> 00:39:32,880 with the biscuits playing a supporting role. 622 00:39:32,880 --> 00:39:35,320 - This looks fascinating. - Yeah, what's going on? 623 00:39:35,320 --> 00:39:37,680 Tell us all about your chocolate creation. 624 00:39:37,680 --> 00:39:42,280 So, I am making a chocolate peacock with marshmallow, like, 625 00:39:42,280 --> 00:39:44,120 puffed rice crispy biscuit base. 626 00:39:44,120 --> 00:39:46,040 The peacock will be sitting on a log 627 00:39:46,040 --> 00:39:49,040 and so I'm going to temper some chocolate and make, 628 00:39:49,040 --> 00:39:50,560 sort of, edible chocolate bits, 629 00:39:50,560 --> 00:39:53,080 and I'm going to make individual tail feathers that will go 630 00:39:53,080 --> 00:39:54,480 all the way up here, 631 00:39:54,480 --> 00:39:58,560 and I'm going to put little cinder eggs inside the nest. 632 00:39:58,560 --> 00:40:01,760 - A bit like honeycomb? - Yeah, a little bit. - Ah, nice. 633 00:40:01,760 --> 00:40:03,280 Nadiya's peacock will be covered 634 00:40:03,280 --> 00:40:05,720 in a form of edible blue modelling chocolate, 635 00:40:05,720 --> 00:40:07,960 made from melted candy and glucose. 636 00:40:07,960 --> 00:40:10,720 Her cinder biscuits will be covered in white chocolate 637 00:40:10,720 --> 00:40:13,240 and sit in a tempered chocolate nest. 638 00:40:13,240 --> 00:40:15,680 - I'm going to be fascinated to see how it turns out. - Yeah. 639 00:40:15,680 --> 00:40:18,120 - Are you going to be able to do this in the time? - I do hope so. 640 00:40:20,080 --> 00:40:22,560 - Good morning, Ian. - Good morning. - Good morning. 641 00:40:22,560 --> 00:40:25,520 Ian, tell me what you've chosen as your chocolate centrepiece. 642 00:40:25,520 --> 00:40:28,240 It's one of the more complicated ones, this one. 643 00:40:28,240 --> 00:40:30,120 We're making a chocolate well today. 644 00:40:30,120 --> 00:40:32,640 It's going to be cast in here out of chocolate. 645 00:40:32,640 --> 00:40:35,360 Then this is going to make a handle 646 00:40:35,360 --> 00:40:38,680 on the end of which is going to be a little bucket, 647 00:40:38,680 --> 00:40:41,120 which is going to go down into the well. 648 00:40:41,120 --> 00:40:43,000 What's the water going to be made of? 649 00:40:43,000 --> 00:40:45,040 A mixture of white chocolate, a bit of milk, 650 00:40:45,040 --> 00:40:47,400 bit of cream and a bit of lemon flavour as well. 651 00:40:47,400 --> 00:40:50,640 - It will be melted chocolate at the bottom? - A cold chocolate drink. 652 00:40:50,640 --> 00:40:54,440 Ian's well will be surrounded by a circle of shortbread biscuits. 653 00:40:54,440 --> 00:40:57,280 - Have you made this before, Ian? - I have, yes. - Did it go well? 654 00:40:57,280 --> 00:40:59,000 The first attempt took me four days, 655 00:40:59,000 --> 00:41:01,400 but that included making all the moulds. 656 00:41:01,400 --> 00:41:04,440 - Will it work when you turn the handle? - It should do. 657 00:41:04,440 --> 00:41:05,800 Good luck, mate. 658 00:41:10,920 --> 00:41:13,040 God, they're really burnt. 659 00:41:13,040 --> 00:41:16,240 I worried about it being underdone and being too weak, 660 00:41:16,240 --> 00:41:18,480 but I've overcompensated a bit. 661 00:41:18,480 --> 00:41:21,680 It is a pecan and chocolate shortbread. 662 00:41:23,400 --> 00:41:26,360 It's going to be the sort of support for the roof, 663 00:41:26,360 --> 00:41:27,840 so it's pretty fragile, 664 00:41:27,840 --> 00:41:30,720 which is why I'm an idiot, I bet it's going to break. 665 00:41:30,720 --> 00:41:33,840 While Tamal and Flora concentrate on their biscuits, 666 00:41:33,840 --> 00:41:37,040 Nadiya prepares her candy and glucose modelling chocolate. 667 00:41:37,040 --> 00:41:39,400 She'll use a melted version of the same mixture 668 00:41:39,400 --> 00:41:41,640 in blue and green to pipe her tail feathers. 669 00:41:41,640 --> 00:41:44,240 It gets brittle as it cools down, 670 00:41:44,240 --> 00:41:47,760 so it's just trying to work with it quite quickly. 671 00:41:47,760 --> 00:41:50,120 With so many elements to each centrepiece, 672 00:41:50,120 --> 00:41:52,800 speed is of the essence for all the bakers. 673 00:41:52,800 --> 00:41:56,280 I'm making two different biscuits. This is one of them. 674 00:41:56,280 --> 00:42:00,400 It's my shortbread. Obviously I want something that tastes nice. 675 00:42:01,400 --> 00:42:05,680 This is the base of the carousel, it's just quite a tall cake. 676 00:42:05,680 --> 00:42:10,760 I've done two full assemblies and they've been OK. 677 00:42:10,760 --> 00:42:14,640 You know, it could always change, that's the worrying thing. 678 00:42:14,640 --> 00:42:17,640 With the bakers all interpreting the brief in different ways, 679 00:42:17,640 --> 00:42:20,120 the one unifying factor is chocolate. 680 00:42:20,120 --> 00:42:23,200 To create a shiny and glossy finish, 681 00:42:23,200 --> 00:42:25,920 the bakers will have to temper their chocolate. 682 00:42:27,240 --> 00:42:29,280 This is how I temper my chocolate. 683 00:42:29,280 --> 00:42:30,720 I melt it over a bain-marie, 684 00:42:30,720 --> 00:42:33,400 get it to a temperature where everything is melted, 685 00:42:33,400 --> 00:42:36,280 then you put in ready-made tempered blocks of chocolate in 686 00:42:36,280 --> 00:42:39,440 and keep stirring it until you get it down to the temperature 687 00:42:39,440 --> 00:42:40,800 that you can work with it. 688 00:42:40,800 --> 00:42:43,960 The right temperature is between 30 and 32 degrees, 689 00:42:43,960 --> 00:42:46,680 depending on whether it's dark or milk chocolate. 690 00:42:46,680 --> 00:42:49,840 The slightest error in temperature control and the chocolate will 691 00:42:49,840 --> 00:42:53,320 not be shiny and could end up with a grainy texture. 692 00:42:53,320 --> 00:42:57,320 Yes, it's still rising too quickly. I'll let them sit for a wee minute. 693 00:42:57,320 --> 00:43:00,680 It's such a narrow margin for things to go well. 694 00:43:00,680 --> 00:43:03,960 It feels a little bit daunting at times. 695 00:43:03,960 --> 00:43:06,480 I've brought my own thermometer from home, 696 00:43:06,480 --> 00:43:09,120 so I've got two of them, just to double check. 697 00:43:09,120 --> 00:43:12,280 I won't really know for sure until it's set 698 00:43:12,280 --> 00:43:14,920 whether it was tempered properly. 699 00:43:14,920 --> 00:43:18,080 Ian, there's chocolate in the microwave, chocolate on the hob, 700 00:43:18,080 --> 00:43:20,600 chocolate in the proving drawer, I am surrounded. 701 00:43:20,600 --> 00:43:24,200 There's chocolate everywhere. So now it's the big pour. 702 00:43:24,200 --> 00:43:28,000 - That looks beautifully shiny. - Yes, it looks good at the moment. 703 00:43:28,000 --> 00:43:32,000 Yeah, I'm a little bit worried. I need about 60. 704 00:43:32,000 --> 00:43:33,400 Each tail feather is made of 705 00:43:33,400 --> 00:43:37,080 two different colours of modelling chocolate and topped with a dragee. 706 00:43:37,080 --> 00:43:40,280 They'll be set on a layer of tempered dark chocolate. 707 00:43:40,280 --> 00:43:43,200 Does the semifinal feel different to all the other...? 708 00:43:43,200 --> 00:43:45,760 Well, nobody is really talking to each other, 709 00:43:45,760 --> 00:43:47,840 there's lots of occasional glances, 710 00:43:47,840 --> 00:43:50,480 like, "Oh, no, they're doing that!" and things. 711 00:43:50,480 --> 00:43:53,000 Which is unsettling me somewhat. 712 00:43:53,000 --> 00:43:54,320 I keep changing nozzles 713 00:43:54,320 --> 00:43:57,280 because the chocolate's setting and blocking it off. 714 00:43:57,280 --> 00:44:00,120 This doesn't look like a rushed job at all(!) 715 00:44:04,840 --> 00:44:10,920 I'm just making the white chocolate truffle mixture for the horses. 716 00:44:10,920 --> 00:44:12,680 I'm just adding a bit of brandy. 717 00:44:12,680 --> 00:44:15,560 I always think booze and white chocolate are good. 718 00:44:18,440 --> 00:44:20,840 I'm running short on time, to be honest. 719 00:44:20,840 --> 00:44:22,320 These are my little eggs. 720 00:44:26,240 --> 00:44:28,800 I've totally forgotten how to do a shortbread. 721 00:44:32,280 --> 00:44:35,800 They've chilled and I'm just coating them now. 722 00:44:35,800 --> 00:44:37,400 They're not bad. 723 00:44:39,040 --> 00:44:41,480 That's the beginnings of the peacock's tail. 724 00:44:41,480 --> 00:44:44,680 I had to pick something where you have to do 500 feathers(!) 725 00:44:44,680 --> 00:44:48,840 Bakers, the next hour of your life is going to be chocca. 726 00:44:48,840 --> 00:44:50,720 - I can do this. - One hour. 727 00:44:57,160 --> 00:45:00,320 I'm just trying to rush and it's just not working. 728 00:45:00,320 --> 00:45:03,240 I've just got to take my time. God, chill out! 729 00:45:03,240 --> 00:45:05,680 This is pretty much it in terms of detail 730 00:45:05,680 --> 00:45:08,360 and now I'm going to start the assembly. 731 00:45:08,360 --> 00:45:12,200 I'm a bit cautious of the fact that everything just looks all right. 732 00:45:12,200 --> 00:45:16,080 I think maybe, for a semifinal, 733 00:45:16,080 --> 00:45:18,640 things should be looking pretty good, should they not? 734 00:45:21,440 --> 00:45:25,400 OK, I need to relax because my hands are shaking and I need to just stop. 735 00:45:30,640 --> 00:45:33,920 I want a nice glassy finish which, to my pleasant surprise, 736 00:45:33,920 --> 00:45:35,360 it appears to be. 737 00:45:40,240 --> 00:45:44,520 This is just tempered chocolate, ice-cold sugar syrup. 738 00:45:44,520 --> 00:45:49,320 This looks more like a bit of a nest, a bit twiggy, a bit messy. 739 00:45:49,320 --> 00:45:51,480 I am pretty worried about the time, 740 00:45:51,480 --> 00:45:54,120 I'm about an hour behind where I want to be. 741 00:45:54,120 --> 00:45:59,640 Yeah, not great. I just need to push and push and push until the end. 742 00:45:59,640 --> 00:46:03,360 The bakers have 30 minutes to complete their centrepieces. 743 00:46:04,880 --> 00:46:07,320 I do need to get a shift on, definitely. 744 00:46:07,320 --> 00:46:09,760 Oh, come on, that's not funny. 745 00:46:09,760 --> 00:46:12,520 Not even remotely entertaining. 746 00:46:14,720 --> 00:46:16,480 I think that's precarious enough. 747 00:46:18,600 --> 00:46:20,600 Oh, please, don't, not now. 748 00:46:22,120 --> 00:46:23,680 I think this is probably 749 00:46:23,680 --> 00:46:26,680 the messiest piping I've ever done in my life. 750 00:46:26,680 --> 00:46:29,720 Oh, this is the end of me right here. 751 00:46:31,440 --> 00:46:34,640 Perhaps I was a little bit too ambitious on this one. 752 00:46:38,320 --> 00:46:39,920 Anybody got any free hands? 753 00:46:41,080 --> 00:46:44,040 Right, if you can just hold those two there, please. 754 00:47:13,960 --> 00:47:18,920 OK, bakers, the chocolate factory is closed. Down tools, please. 755 00:47:33,400 --> 00:47:36,960 - Tamal, if you'd like to bring yours up now. - Thank you. 756 00:47:52,680 --> 00:47:56,600 This is very impressive... as I walked into the tent. 757 00:47:56,600 --> 00:47:58,960 When you're close up, it doesn't look as good as 758 00:47:58,960 --> 00:48:02,960 when you're standing back here, but the whole thing is very effective. 759 00:48:02,960 --> 00:48:06,560 I think the idea was sound enough. 760 00:48:06,560 --> 00:48:10,080 If you're going to pipe, make sure the lines are straight. 761 00:48:10,080 --> 00:48:14,080 - The darkness coming around the edge of the biscuit. - They were overdone. 762 00:48:14,080 --> 00:48:16,720 But I just think the attention to detail, 763 00:48:16,720 --> 00:48:19,320 some of this work down here, the joining together, 764 00:48:19,320 --> 00:48:22,320 the whole thing, I'm not convinced that it's neat enough. 765 00:48:23,720 --> 00:48:26,000 The tempering of the chocolate is very good. 766 00:48:26,000 --> 00:48:27,640 It's got a lovely shine on it. 767 00:48:35,520 --> 00:48:37,200 A good bake on the shortbread. 768 00:48:37,200 --> 00:48:40,080 It's got a good crumble on it, it melts in the mouth. 769 00:48:40,080 --> 00:48:43,560 The star anise is tasting well, it's beautifully crisp, 770 00:48:43,560 --> 00:48:45,640 it's holding up and it's well baked. 771 00:48:45,640 --> 00:48:48,360 The flavours you've got coming through are excellent, 772 00:48:48,360 --> 00:48:51,240 but at the end of the day, it could have been neater. 773 00:48:58,320 --> 00:49:00,240 Ian, can you manage your well? 774 00:49:21,760 --> 00:49:25,160 Very contemporary. I like what you've done with the well, 775 00:49:25,160 --> 00:49:27,320 to build the well, it's quite solid. 776 00:49:27,320 --> 00:49:29,480 I think you get full marks for originality. 777 00:49:29,480 --> 00:49:32,160 I don't think I'll ever see a well like this again. 778 00:49:32,160 --> 00:49:34,040 We asked for something spectacular, 779 00:49:34,040 --> 00:49:36,360 we've certainly got something spectacular. 780 00:49:36,360 --> 00:49:39,640 I think I'm going to go down for some white chocolate. 781 00:49:39,640 --> 00:49:40,880 Oh! 782 00:49:41,960 --> 00:49:46,480 - It's going in. - Oh, that is amazing! 783 00:49:46,480 --> 00:49:48,240 The bucket goes... 784 00:49:49,320 --> 00:49:52,800 Oh, come on, everyone can sort the crankshaft. 785 00:49:56,480 --> 00:50:00,680 I think we'll try one of these biscuits in the white chocolate. 786 00:50:02,560 --> 00:50:06,320 I think the biscuits are lovely, crumbly. Lots of flavour. 787 00:50:06,320 --> 00:50:08,720 That is beautiful shortbread. 788 00:50:08,720 --> 00:50:11,960 Shortbread should taste buttery. 789 00:50:11,960 --> 00:50:13,920 It does. It's a first-rate one. 790 00:50:13,920 --> 00:50:16,520 I could go on dipping it in there, but I'm not going to. 791 00:50:16,520 --> 00:50:17,760 The lemon oil, 792 00:50:17,760 --> 00:50:20,640 who's thought of putting lemon oil in chocolate before? 793 00:50:20,640 --> 00:50:22,400 But I wanted to see more piping, 794 00:50:22,400 --> 00:50:25,160 a little bit of fretwork around the outside. 795 00:50:25,160 --> 00:50:29,720 We needed to see more skills of your chocolate work. 796 00:50:29,720 --> 00:50:31,320 - Yeah, hm. - You know, don't you? 797 00:50:31,320 --> 00:50:33,280 As ever, timing was an issue for me. 798 00:50:33,280 --> 00:50:36,040 Where all your time is spent up was tempering the chocolate 799 00:50:36,040 --> 00:50:38,800 and pouring it into the mould and waiting for these things to set. 800 00:50:38,800 --> 00:50:41,920 - Yeah. - Your flavours are good, and that's what we're after as well. 801 00:50:41,920 --> 00:50:43,800 - Good, thank you. - Your flavours are good. 802 00:50:43,800 --> 00:50:46,280 My question is, is there enough work in there? 803 00:50:53,960 --> 00:50:56,160 Flora, do you need a hand with your carousel? 804 00:50:56,160 --> 00:50:58,040 No, it's all right, thank you. 805 00:51:14,440 --> 00:51:18,000 I like it. I do like it. I just think it's a bit... 806 00:51:18,000 --> 00:51:19,360 wonky. 807 00:51:20,600 --> 00:51:23,880 All your chocolate has a sort of bloom on it. 808 00:51:23,880 --> 00:51:28,640 We haven't got a nice, glossy shine. It's a very flat finish. 809 00:51:28,640 --> 00:51:30,240 Shall we try lifting that? 810 00:51:30,240 --> 00:51:33,960 - Does that come off? - Yeah. It'll cut through. 811 00:51:38,720 --> 00:51:40,480 Very good. 812 00:51:40,480 --> 00:51:42,800 Very good! Let's have a look at this. 813 00:51:44,360 --> 00:51:47,240 - (They're great, aren't they?) - How much cocoa did you put in there? 814 00:51:47,240 --> 00:51:50,800 Four teaspoons of cocoa and 200g of dark chocolate. 815 00:51:52,440 --> 00:51:54,000 I mean, I can taste the cocoa, 816 00:51:54,000 --> 00:51:57,560 but I can also taste a bit of rising agent as well. 817 00:51:57,560 --> 00:52:02,200 Ahem-hem, we can taste the raising agent a little bit too much. 818 00:52:02,200 --> 00:52:05,000 - Underneath this roof, you have puff rice. - Yeah. 819 00:52:07,880 --> 00:52:10,120 The fairground is closed for the day. 820 00:52:10,120 --> 00:52:13,440 - Oh, no! - Wow. - I'm sorry. Sorry. 821 00:52:13,440 --> 00:52:16,040 Sorry. SNIGGERING 822 00:52:16,040 --> 00:52:19,720 - It's a bit crumbly! - Yeah! - It's all right, we've caught it and eaten it. 823 00:52:19,720 --> 00:52:23,240 Normally when you do something like this, it binds together. 824 00:52:23,240 --> 00:52:26,000 - That ain't binding together, that's just... - No. 825 00:52:26,000 --> 00:52:27,640 It was more for the shape. 826 00:52:27,640 --> 00:52:29,160 Right. 827 00:52:29,160 --> 00:52:33,040 - Erm, it's crumbly, it's quite bitter... - It is. 828 00:52:33,040 --> 00:52:36,080 ..but on the other hand, it's very impressive when we look at it. 829 00:52:36,080 --> 00:52:38,320 It looks very exciting, it looks fun, 830 00:52:38,320 --> 00:52:41,120 but it doesn't taste as good as it looks. 831 00:52:41,120 --> 00:52:42,640 Sorry. 832 00:52:47,240 --> 00:52:50,600 - Nadiya, do you want a hand with your peacock? - I should be OK. 833 00:53:05,760 --> 00:53:09,080 The overall effect is really very beautiful. 834 00:53:09,080 --> 00:53:12,320 It has a lovely, flowing, feathered tail. 835 00:53:12,320 --> 00:53:17,160 It shows a lot of skill and I think you've done it very well. 836 00:53:18,560 --> 00:53:22,160 I think it's, erm, it's a great piece of art. 837 00:53:22,160 --> 00:53:25,160 It looks in proportion and neat. 838 00:53:25,160 --> 00:53:28,720 There's not one piece you haven't thought of and made it look good. 839 00:53:28,720 --> 00:53:32,160 The nest is very clever. The detail on this thing is very good as well. 840 00:53:32,160 --> 00:53:34,640 I want to see if it tastes as good as it looks. 841 00:53:38,120 --> 00:53:40,400 It's still got it's crunch. It's good. 842 00:53:42,640 --> 00:53:44,680 It's effective and it tastes good, too. 843 00:53:44,680 --> 00:53:46,760 And what about the biscuit element? 844 00:53:50,720 --> 00:53:55,200 It's fun. It tastes good, it's sweet, it's firm, it's holding together. 845 00:53:55,200 --> 00:53:57,120 I think the whole thing is very effective. 846 00:53:57,120 --> 00:54:00,240 It looks good and it tastes good. Thank you, Nadiya. 847 00:54:00,240 --> 00:54:01,720 Thank you. 848 00:54:07,320 --> 00:54:10,640 So, the semifinalists have completed their three challenges. 849 00:54:10,640 --> 00:54:14,560 There's an awful lot riding on this for them. What do you think? 850 00:54:14,560 --> 00:54:16,560 When you look at Tamal, for instance, 851 00:54:16,560 --> 00:54:18,440 one of his biscuits was slightly burnt. 852 00:54:18,440 --> 00:54:20,440 The others were fine, the shortbread was fine. 853 00:54:20,440 --> 00:54:22,520 Tempering the chocolate was exceptional. 854 00:54:22,520 --> 00:54:24,400 - It was just a little bit messy. - Yeah. 855 00:54:24,400 --> 00:54:27,280 But I think he's in a very safe area. 856 00:54:27,280 --> 00:54:31,400 I think Tamal's done really well. I think Nadiya's done really well. 857 00:54:31,400 --> 00:54:33,840 Although she was last in the Technical, she dominated 858 00:54:33,840 --> 00:54:37,000 in the Signature, I felt, and she dominated again on the Showstopper. 859 00:54:37,000 --> 00:54:40,720 I thought the design was good, very clever, very artistic, 860 00:54:40,720 --> 00:54:43,680 and the textures and flavours, in each one of the criteria, 861 00:54:43,680 --> 00:54:45,880 the biscuits and white chocolate was very good. 862 00:54:45,880 --> 00:54:51,040 Ian had a lot to do today to, kind of, claw back some of what he needed. 863 00:54:51,040 --> 00:54:55,080 He did something very, very spectacular. It worked. 864 00:54:55,080 --> 00:54:57,760 Ian was very neat... 865 00:54:57,760 --> 00:55:00,720 but was there enough work in it? Four hours' work? 866 00:55:00,720 --> 00:55:04,640 I think there was a lot of templates involved, a lot of moulds involved. 867 00:55:04,640 --> 00:55:07,400 He took a lot of the chocolate up to temperature, poured it in, 868 00:55:07,400 --> 00:55:08,760 left it to set. 869 00:55:08,760 --> 00:55:11,480 He could have shown us a little bit more skill and a bit more 870 00:55:11,480 --> 00:55:14,440 variation with the white chocolate, 871 00:55:14,440 --> 00:55:17,520 but what he did, he did very, very well. 872 00:55:17,520 --> 00:55:22,400 Now, you see, Flora, she worked very hard on all the parts of it, but 873 00:55:22,400 --> 00:55:26,360 when you break it down and you taste it, it is a huge disappointment. 874 00:55:26,360 --> 00:55:29,320 The only thing that tasted all right was the horse. 875 00:55:29,320 --> 00:55:32,280 I think we're looking at Ian and Flora 876 00:55:32,280 --> 00:55:34,360 - for leaving the Bake Off at this stage. - Hm. 877 00:55:34,360 --> 00:55:35,880 It's tricky. 878 00:55:48,360 --> 00:55:50,920 Bakers, I've got the good job. 879 00:55:50,920 --> 00:55:56,680 I'm going to announce who this semifinal Star Baker is. 880 00:55:56,680 --> 00:55:59,480 It's a majestic Star Baker who has 881 00:55:59,480 --> 00:56:03,640 dominated in two of the challenges particularly, 882 00:56:03,640 --> 00:56:06,800 using a common theme of the pea - 883 00:56:06,800 --> 00:56:10,320 peanut, and then we had a peacock. 884 00:56:10,320 --> 00:56:14,320 Nadiya, you're the semifinal Star Baker. Well done. Well done. 885 00:56:14,320 --> 00:56:16,160 APPLAUSE 886 00:56:18,840 --> 00:56:20,160 SHE SIGHS 887 00:56:20,160 --> 00:56:22,720 I have the more onerous task this week. 888 00:56:22,720 --> 00:56:25,960 It's always very, very difficult to do this on semifinal week. 889 00:56:25,960 --> 00:56:29,160 As Mel said, you've all worked incredibly hard 890 00:56:29,160 --> 00:56:33,840 and this was an extremely close call. 891 00:56:33,840 --> 00:56:37,640 It's with real sadness and regret I have to announce that the person 892 00:56:37,640 --> 00:56:39,440 not joining us for the final... 893 00:56:40,880 --> 00:56:43,040 ..is Flora. 894 00:56:43,040 --> 00:56:44,880 I'm so sorry, darling. 895 00:56:44,880 --> 00:56:47,200 Come and do hugs. Deep hugs. 896 00:56:48,440 --> 00:56:52,120 I am gutted, of course I am, but in the same respect, 897 00:56:52,120 --> 00:56:54,880 I feel so, so honoured. 898 00:56:54,880 --> 00:56:57,560 I feel very privileged to have got this far, 899 00:56:57,560 --> 00:57:02,520 so... What a fantastic nine weeks. 900 00:57:02,520 --> 00:57:04,040 Amazing. 901 00:57:04,040 --> 00:57:09,600 'Flora's time has come because she always wants the extra twirl' 902 00:57:09,600 --> 00:57:14,760 on the top, but she really needed to concentrate on her flavours. 903 00:57:14,760 --> 00:57:16,880 To get through to the semifinal, it's a big thing, 904 00:57:16,880 --> 00:57:19,880 and I think she's done as much as she can. 905 00:57:20,920 --> 00:57:24,400 Nadiya deserves to be in the final and she deserves to be Star Baker. 906 00:57:24,400 --> 00:57:27,400 She's really picked two bakes that are quite tricky to do, 907 00:57:27,400 --> 00:57:30,240 and got it spot-on at the right time. 908 00:57:30,240 --> 00:57:32,640 I made it to the finals. 909 00:57:32,640 --> 00:57:35,680 CHEERING ON PHONE 910 00:57:35,680 --> 00:57:37,080 PHONE: They just heard you! 911 00:57:37,080 --> 00:57:39,840 - That's the kids! - Oh, my God. Well done, Nadiya. 912 00:57:39,840 --> 00:57:41,840 Sorry. It should have been me. 913 00:57:41,840 --> 00:57:44,520 - Don't weep, you big soft...! 914 00:57:44,520 --> 00:57:46,360 CHATTER 915 00:57:48,040 --> 00:57:51,480 I feel like I've got through on the skin of my teeth today. 916 00:57:51,480 --> 00:57:56,000 I really thought that was it, I'm, erm... You know, I'm going home. 917 00:57:57,680 --> 00:58:00,360 I can't really believe it. I'm an actual finalist. 918 00:58:00,360 --> 00:58:02,760 I kind of want to start working now! 919 00:58:02,760 --> 00:58:04,920 I kind of don't want to go to bed. 920 00:58:07,560 --> 00:58:10,240 Next time, it's the final.