1 00:00:02,480 --> 00:00:04,800 I'm so glad we get to film the show in the summer. 2 00:00:04,800 --> 00:00:06,880 Well, at least we've got these big sun visors 3 00:00:06,880 --> 00:00:09,400 - to protect us from all this sun. - Yeah. 4 00:00:09,400 --> 00:00:11,560 Oh, hang on. You've got a bit of summer on you. 5 00:00:11,560 --> 00:00:12,680 Thank you. 6 00:00:12,680 --> 00:00:15,560 - Welcome... - BOTH: To The Great British Bake Off. 7 00:00:15,560 --> 00:00:18,120 - Last time... - They're looking like monsters. 8 00:00:18,120 --> 00:00:22,040 ..Paul's bread week proved too much of a challenge for Dorret... 9 00:00:22,040 --> 00:00:23,880 It's raw. 10 00:00:23,880 --> 00:00:25,320 ..and Ian triumphed. 11 00:00:25,320 --> 00:00:26,840 Nice little work of magic there. 12 00:00:26,840 --> 00:00:29,600 ..to win Star Baker for the second time in a row. 13 00:00:29,600 --> 00:00:31,480 This is getting weird now. 14 00:00:31,480 --> 00:00:32,560 Now... 15 00:00:32,560 --> 00:00:34,280 - HE MIMICS TRUMPET - Oh, yes. 16 00:00:34,280 --> 00:00:35,880 ..it's time for dessert... 17 00:00:35,880 --> 00:00:37,120 The cake stand's hot. 18 00:00:38,120 --> 00:00:41,320 ..with a signature that sends everyone into a wobble... 19 00:00:41,320 --> 00:00:44,120 The right wobble would be...that. 20 00:00:44,120 --> 00:00:47,320 ..a technical challenge of crumbling construction... 21 00:00:47,320 --> 00:00:51,120 It's the most feminine version of plastering you could imagine. 22 00:00:51,120 --> 00:00:52,880 ..and a stackable Showstopper... 23 00:00:52,880 --> 00:00:54,520 That's going to be a bit of a pain. 24 00:00:54,520 --> 00:00:55,720 ..that might just... 25 00:00:55,720 --> 00:00:57,320 The challenge was souffles, yeah? 26 00:00:57,320 --> 00:00:59,400 ..end in tears 27 00:00:59,400 --> 00:01:01,040 What have I done? 28 00:01:21,160 --> 00:01:24,040 THUNDER RUMBLES AND RAIN LASHES 29 00:01:24,040 --> 00:01:25,440 - I'm cold.. - I'm wet 30 00:01:25,440 --> 00:01:26,680 ..and soggy. 31 00:01:26,680 --> 00:01:27,880 We're alone again. 32 00:01:27,880 --> 00:01:29,440 I guess we've got our... 33 00:01:29,440 --> 00:01:30,800 BOTH: Just desserts. 34 00:01:33,200 --> 00:01:34,560 Over the next two days, 35 00:01:34,560 --> 00:01:35,840 the nine remaining bakers 36 00:01:35,840 --> 00:01:40,480 will have to make a staggering 144 desserts. 37 00:01:40,480 --> 00:01:43,400 After which, if they can still stand, 38 00:01:43,400 --> 00:01:45,640 Mary and Paul will announce the next Star Baker 39 00:01:45,640 --> 00:01:48,600 and who will have to leave the tent. 40 00:01:48,600 --> 00:01:51,800 Morning, bakers. Lovely to see you all here. 41 00:01:51,800 --> 00:01:53,640 Now, Signature Bake this morning. 42 00:01:53,640 --> 00:01:55,640 Mary and Paul would love you, please, 43 00:01:55,640 --> 00:01:59,280 to make 12 identical creme brulee. 44 00:01:59,280 --> 00:02:00,920 Mm, finally a Signature Challenge 45 00:02:00,920 --> 00:02:03,360 where it's OK to burn the living hell out of everything. 46 00:02:03,360 --> 00:02:05,320 Now, this can be ANY flavour that you like, 47 00:02:05,320 --> 00:02:07,280 but Mary and Paul would like you to brulee them 48 00:02:07,280 --> 00:02:08,600 in the traditional manor. 49 00:02:08,600 --> 00:02:10,040 None of your fancy blowtorches, 50 00:02:10,040 --> 00:02:12,600 these have to be bruleed under a grill. 51 00:02:12,600 --> 00:02:15,240 So, you've got two hours on your Signature Challenge, bakers. 52 00:02:15,240 --> 00:02:18,040 - On you marks... - Get set... - BOTH: Bake. 53 00:02:25,000 --> 00:02:26,320 I'd rather not be at the front. 54 00:02:26,320 --> 00:02:28,480 I'd like to hide a bit more, do you know what I mean? 55 00:02:28,480 --> 00:02:31,000 It's like being at school. If you can hide at the back, fine. 56 00:02:31,000 --> 00:02:32,520 Get away with a lot more at the back. 57 00:02:32,520 --> 00:02:36,440 To make a brulee, it's a very deceptively difficult challenge. 58 00:02:36,440 --> 00:02:39,240 For me, a brulee has to be just set. 59 00:02:39,240 --> 00:02:41,960 If it's over set, it's probably going to split, 60 00:02:41,960 --> 00:02:44,640 if it's under, then it pours out like soup - 61 00:02:44,640 --> 00:02:47,640 so, you're looking for that delicate little wobble. 62 00:02:47,640 --> 00:02:52,920 The texture of the cooked creme should be beautifully smooth, 63 00:02:52,920 --> 00:02:55,960 then you put that caramel topping and that sugar on top. 64 00:02:55,960 --> 00:02:59,000 There weren't such things as blowtorches when I was young 65 00:02:59,000 --> 00:03:01,640 and you did it under a grill and that was it. 66 00:03:01,640 --> 00:03:02,680 It's tricky. 67 00:03:03,880 --> 00:03:07,000 The bakers' first task is to make a basic custard, 68 00:03:07,000 --> 00:03:11,840 by heating cream and adding it to a beaten mix of egg yolks and sugar. 69 00:03:11,840 --> 00:03:13,040 - Good morning. - Morning. 70 00:03:13,040 --> 00:03:15,160 - Good morning. - Morning, Mat. - Good morning. 71 00:03:15,160 --> 00:03:17,400 So, what kind of creme brulee are you going to make? 72 00:03:17,400 --> 00:03:20,560 OK, so I'm making coconut and lime creme brulee - 73 00:03:20,560 --> 00:03:21,880 but it's quite refreshing. 74 00:03:21,880 --> 00:03:24,400 I've tried a few and they were quite sweet and a bit sickly. 75 00:03:24,400 --> 00:03:26,400 but I found this a bit lighter, really. 76 00:03:26,400 --> 00:03:30,000 - Do you not think coconut's sweet, then? - It is sweet, yeah, but... 77 00:03:30,000 --> 00:03:31,920 I just found it quite light. 78 00:03:31,920 --> 00:03:33,640 The custard for Mat's creme brulee 79 00:03:33,640 --> 00:03:35,680 will be garnished with candied lime peel 80 00:03:35,680 --> 00:03:37,560 and topped with desiccated coconut. 81 00:03:37,560 --> 00:03:40,800 What do you think's going to be the tricky part of this? 82 00:03:40,800 --> 00:03:43,360 I think, cos I've got reasonably large ramekins, 83 00:03:43,360 --> 00:03:45,960 getting them cooked and cooled down in time - 84 00:03:45,960 --> 00:03:47,240 because they're quite deep. 85 00:03:47,240 --> 00:03:48,520 It's not so much the depth, 86 00:03:48,520 --> 00:03:51,160 it's all about the distance for the heat to penetrate to cook. 87 00:03:51,160 --> 00:03:52,640 Yeah, I had a couple of issues 88 00:03:52,640 --> 00:03:56,000 where they weren't as set as I would like them to have been so... 89 00:03:56,000 --> 00:03:58,240 Yeah, obviously, leave them in the oven long enough, 90 00:03:58,240 --> 00:04:02,400 - so that I can get them cool again. I think that's my main issue. - OK. 91 00:04:02,400 --> 00:04:04,200 The flavours for Sandy's custard 92 00:04:04,200 --> 00:04:06,280 are even less traditional than Mat's. 93 00:04:06,280 --> 00:04:08,640 I'm using Pontefract cakes and lemon. 94 00:04:08,640 --> 00:04:12,480 Well, a Pontefract cake is a little... It's a liquorice... 95 00:04:12,480 --> 00:04:16,400 It's a little piece of liquorice like that. 96 00:04:16,400 --> 00:04:19,640 It's really nice, I'm making them into a syrup. 97 00:04:19,640 --> 00:04:21,640 Sandy's Pontefract cake syrup 98 00:04:21,640 --> 00:04:24,320 will sit beneath her fresh lemon custard. 99 00:04:24,320 --> 00:04:26,240 Why have you chosen those flavours? 100 00:04:26,240 --> 00:04:27,840 I've grown up with liquorice 101 00:04:27,840 --> 00:04:29,520 and, actually, the combination 102 00:04:29,520 --> 00:04:32,040 and the subtleness of liquorice 103 00:04:32,040 --> 00:04:36,000 against the milkiness of the cream is absolutely sublime. 104 00:04:36,000 --> 00:04:38,240 - Good luck. - Thanks. 105 00:04:40,920 --> 00:04:44,120 Adding hot milk or cream to cold eggs 106 00:04:44,120 --> 00:04:45,680 should be done slowly, 107 00:04:45,680 --> 00:04:47,360 otherwise they may cook. 108 00:04:47,360 --> 00:04:48,680 That's the ultimate danger, 109 00:04:48,680 --> 00:04:51,160 is not getting scrambled eggs from what you do. 110 00:04:51,160 --> 00:04:53,280 It hasn't happened to me yet. 111 00:04:53,280 --> 00:04:56,760 To get the perfect custard, you have to reach 80 degrees Celsius. 112 00:04:56,760 --> 00:04:59,840 When you're eggs are cool and you put hot cream into it, 113 00:04:59,840 --> 00:05:03,400 temperatures from boiling goes down to a perfect 80. 114 00:05:04,600 --> 00:05:07,040 Hopefully, it's not going to fail now. 115 00:05:07,040 --> 00:05:09,720 You know what it is like, it's always better at home, 116 00:05:09,720 --> 00:05:11,520 but it always goes wrong in the tent. 117 00:05:13,320 --> 00:05:15,280 Ugne's precisely heated custard 118 00:05:15,280 --> 00:05:17,200 will be combined with a fruit flavour 119 00:05:17,200 --> 00:05:19,160 that's a long way from home. 120 00:05:19,160 --> 00:05:22,960 I'm putting marula fruit liqueur to flavour them. 121 00:05:22,960 --> 00:05:24,560 Show us this unusual fruit. 122 00:05:24,560 --> 00:05:26,920 It's marula fruit liqueur 123 00:05:26,920 --> 00:05:30,240 which comes from marula fruit in Africa. 124 00:05:30,240 --> 00:05:35,800 When it gets ripened on the tree, it gets... Drunken fruit, literally. 125 00:05:35,800 --> 00:05:38,200 - It's fairly... - Ooh, that's very nice. 126 00:05:38,200 --> 00:05:40,040 MARY: It smells like an Irish liqueur. 127 00:05:40,040 --> 00:05:41,680 It's very similar to an Irish liqueur, 128 00:05:41,680 --> 00:05:45,080 but it has this little flavour which is a bit different. 129 00:05:45,080 --> 00:05:47,440 Share the love, Paulie. Shall we all have a little...? 130 00:05:47,440 --> 00:05:49,800 - Do you want some milk? - Yes, please. Isn't that nice? 131 00:05:49,800 --> 00:05:52,800 Nice? It's absolutely delicious. 132 00:05:53,840 --> 00:05:56,920 Alvin has also put his ingredients through a taste test. 133 00:05:56,920 --> 00:06:00,560 My consultant in the hospital is one of my official tasters. 134 00:06:00,560 --> 00:06:04,040 She tasted them and she said to me I could step back a bit with the cream 135 00:06:04,040 --> 00:06:06,560 cos it did taste like a baked double cream, 136 00:06:06,560 --> 00:06:08,520 which you don't want really. 137 00:06:08,520 --> 00:06:09,960 Alvin's hospital colleagues 138 00:06:09,960 --> 00:06:12,600 have given his vanilla and blackberry creme brulee 139 00:06:12,600 --> 00:06:14,320 a clean bill of health. 140 00:06:14,320 --> 00:06:16,600 Now, you're putting the blackberries in the base 141 00:06:16,600 --> 00:06:18,200 and then the brulee mix on top of that. 142 00:06:18,200 --> 00:06:21,680 Do you ever get any bleeding coming from the fruit into the brulee? 143 00:06:21,680 --> 00:06:23,960 No, sir, that's why I did not cut them. 144 00:06:23,960 --> 00:06:26,440 You're putting the brulee onto a plate... 145 00:06:26,440 --> 00:06:29,280 Decorating with some fresh berries on top. 146 00:06:29,280 --> 00:06:31,600 I'm still waiting for the edible pansies to come, 147 00:06:31,600 --> 00:06:33,560 but if it doesn't, it will work, I'm sure. 148 00:06:33,560 --> 00:06:34,760 Edible pants? 149 00:06:34,760 --> 00:06:35,840 Edible pansies. 150 00:06:35,840 --> 00:06:38,600 Oh, pansies. Sorry, I thought you said edible pants. 151 00:06:38,600 --> 00:06:41,400 They are little pieces, but I left them on the train yesterday. 152 00:06:41,400 --> 00:06:43,640 Don't leave your edible pansies on the train, Alvin. 153 00:06:43,640 --> 00:06:44,800 Never do that. 154 00:06:44,800 --> 00:06:46,080 Good luck, Alvin. 155 00:06:46,080 --> 00:06:48,160 - Thank you. - See you. 156 00:06:48,160 --> 00:06:50,040 The bakers who have chosen to add fruit, 157 00:06:50,040 --> 00:06:52,920 caramel or liquorice to the base of their brulees 158 00:06:52,920 --> 00:06:56,080 need to make sure it's cooled before adding the custard. 159 00:06:57,280 --> 00:07:01,200 I've tried this recipe on the family and my neighbours 160 00:07:01,200 --> 00:07:02,840 and it got a thumbs up from them, 161 00:07:02,840 --> 00:07:05,720 so let's hope they agree with Paul and Mary. 162 00:07:07,720 --> 00:07:10,200 Ian's pomegranate two ways creme brulees 163 00:07:10,200 --> 00:07:12,200 feature seeds in his custard 164 00:07:12,200 --> 00:07:14,000 and molasses in his base. 165 00:07:14,000 --> 00:07:15,640 Pomegranate molasses, 166 00:07:15,640 --> 00:07:16,920 I've never had that before. 167 00:07:16,920 --> 00:07:20,360 It's quite a sharp taste, so it goes nicely against the caramel. 168 00:07:20,360 --> 00:07:22,800 I think they literally just get the pomegranate juice 169 00:07:22,800 --> 00:07:24,920 and boil it and boil it, and boil it, 170 00:07:24,920 --> 00:07:26,960 - until you get a thick syrup. - MEL: Amazing. 171 00:07:26,960 --> 00:07:29,120 - Interesting. - It's going to be fascinating to see 172 00:07:29,120 --> 00:07:30,960 how those pomegranates work at the bottom. 173 00:07:30,960 --> 00:07:33,080 Yeah. Just a little bit of fruitiness 174 00:07:33,080 --> 00:07:34,600 to offset all the custard. 175 00:07:35,920 --> 00:07:38,640 Nadiya's also putting fruit at the bottom. 176 00:07:38,640 --> 00:07:41,080 It's something I have made before without success 177 00:07:41,080 --> 00:07:42,520 and then not tried it again. 178 00:07:42,520 --> 00:07:43,640 Once I practised it, 179 00:07:43,640 --> 00:07:45,800 it was actually quite fun to do 180 00:07:45,800 --> 00:07:48,760 and I realised the kids quite liked it, so that was good. 181 00:07:49,800 --> 00:07:51,360 Her creme brulee is a blend of 182 00:07:51,360 --> 00:07:53,720 English breakfast tea flavoured custard 183 00:07:53,720 --> 00:07:56,320 on top of a traditional English jam. 184 00:07:56,320 --> 00:07:59,960 That's just a blackberry jam and it's got fresh mint chopped into it. 185 00:07:59,960 --> 00:08:01,840 Did it set when it got in the bottom? 186 00:08:01,840 --> 00:08:05,400 Well, I got it up to 105 degrees and it did... 187 00:08:05,400 --> 00:08:07,960 - Wrinkle? - It did wrinkle on the plate, so, yeah. 188 00:08:07,960 --> 00:08:09,960 And the brulee - what are you using? What sugar? 189 00:08:09,960 --> 00:08:11,120 Caster sugar. 190 00:08:11,120 --> 00:08:13,560 But it'll be interesting to see what its like in the grill, 191 00:08:13,560 --> 00:08:16,560 cos I'm used to the blowtorch method. 192 00:08:16,560 --> 00:08:19,360 Well, not everybody's got a blowtorch. 193 00:08:19,360 --> 00:08:22,160 Tamal's putting more than just fruit at the bottom. 194 00:08:22,160 --> 00:08:25,320 A rhubarb compote and then little bits of stem ginger in there as well 195 00:08:25,320 --> 00:08:26,880 and then maybe some rhubarb crisps - 196 00:08:26,880 --> 00:08:28,520 but they haven't really worked out, 197 00:08:28,520 --> 00:08:30,960 so I might not put them in, so don't tell anyone. 198 00:08:30,960 --> 00:08:33,800 Tamal's doing everything to ensure his custard 199 00:08:33,800 --> 00:08:36,840 complements his rhubarb and ginger base perfectly. 200 00:08:36,840 --> 00:08:39,320 Now, tell us about your actual custard. 201 00:08:39,320 --> 00:08:40,600 What's different about it? 202 00:08:40,600 --> 00:08:43,320 The actual custard mix is a two-to-one mix 203 00:08:43,320 --> 00:08:45,240 of double cream and creme fraiche 204 00:08:45,240 --> 00:08:49,200 with some ginger syrup from the stem ginger, in there, as a sweetener. 205 00:08:49,200 --> 00:08:50,440 I like the idea. 206 00:08:50,440 --> 00:08:52,120 I think the blend of the stem ginger 207 00:08:52,120 --> 00:08:54,000 with the rhubarb should be beautiful, 208 00:08:54,000 --> 00:08:56,520 but it's all down to the poaching, really. 209 00:08:56,520 --> 00:08:57,880 It is down to the poaching. 210 00:08:57,880 --> 00:09:00,280 - I want you to have brulees, not scrambled egg. - Good luck. 211 00:09:00,280 --> 00:09:03,040 - Cheers. - See you. - See you later. 212 00:09:03,040 --> 00:09:05,200 I've practised a fair amount this week. 213 00:09:05,200 --> 00:09:07,320 I was happy with the brulees from the beginning 214 00:09:07,320 --> 00:09:09,840 and I did them another time, just to reassure myself, 215 00:09:09,840 --> 00:09:11,520 so it shouldn't be too bad actually. 216 00:09:11,520 --> 00:09:14,000 As confident an exterior as I can give. 217 00:09:15,640 --> 00:09:18,440 Paul is scattering flaked almonds on the top of his custard 218 00:09:18,440 --> 00:09:21,320 and flavouring it with an almond liqueur. 219 00:09:21,320 --> 00:09:22,840 Knock it back in one, Mary. 220 00:09:24,880 --> 00:09:27,960 It's very strong, but it's definitely strong of almonds. 221 00:09:27,960 --> 00:09:31,240 - It's lovely. - I wanted the brulee to be more of an adult-themed brulee 222 00:09:31,240 --> 00:09:33,960 with the almond liqueur in it, it was nice and subtle - 223 00:09:33,960 --> 00:09:36,160 and it was something you could eat the whole pot 224 00:09:36,160 --> 00:09:38,960 - without feeling it was too much, too rich. - Right. 225 00:09:38,960 --> 00:09:41,280 - We look forward to it. - OK, thank you. 226 00:09:45,600 --> 00:09:49,000 Before the bakers can top their brulees with a layer of caramel, 227 00:09:49,000 --> 00:09:51,040 they need to cook the custard. 228 00:09:51,040 --> 00:09:54,000 The traditional way is with a bain-marie. 229 00:09:54,000 --> 00:09:56,200 Basically, it's a more gentle way of cooking them, 230 00:09:56,200 --> 00:09:58,360 because the water can only get to 100 degrees, 231 00:09:58,360 --> 00:09:59,760 so it means the ramekins 232 00:09:59,760 --> 00:10:02,200 are surrounded by a bath that's at 100 degrees - 233 00:10:02,200 --> 00:10:04,000 so they can't get any hotter than that. 234 00:10:04,000 --> 00:10:07,560 The time between it being undercooked and overcooked... 235 00:10:07,560 --> 00:10:09,440 The window is really small. 236 00:10:16,800 --> 00:10:19,320 The trick of gauging if the custard is cooked, 237 00:10:19,320 --> 00:10:20,520 is to give it a shake. 238 00:10:22,640 --> 00:10:24,880 The wobble should be like my backside. 239 00:10:24,880 --> 00:10:27,640 Too little time in the oven and it won't have set. 240 00:10:27,640 --> 00:10:30,960 I got that wobble in the centre, which I'm looking for. 241 00:10:30,960 --> 00:10:33,760 Too much time and it will turn into scrambled egg. 242 00:10:33,760 --> 00:10:34,920 Definitely not set. 243 00:10:36,360 --> 00:10:37,960 They're a bit over-wobbly. 244 00:10:38,960 --> 00:10:41,400 I've got to chill them right down now. 245 00:10:41,400 --> 00:10:44,160 - HE MIMICS TRUMPET - Oh, yes. 246 00:10:44,160 --> 00:10:46,120 - How is your wobble? - Hot, hot, hot. 247 00:10:46,120 --> 00:10:48,000 Your brulees that is. 248 00:10:48,000 --> 00:10:49,040 That's perfect. 249 00:10:50,560 --> 00:10:52,280 Where are your brulees? Where are they? 250 00:10:52,280 --> 00:10:55,480 - In the freezer, because I had to take drastic action. - Why? 251 00:10:55,480 --> 00:10:57,120 Because they were still wobbling. 252 00:10:57,120 --> 00:11:00,000 Cos I was testing the wobble as to whether the wobble was like that. 253 00:11:00,000 --> 00:11:01,240 What wobble you looking for? 254 00:11:01,240 --> 00:11:03,280 Are you looking for a Kim Kardashian? 255 00:11:03,280 --> 00:11:05,080 Are you looking for a Jessica Rabbit? 256 00:11:05,080 --> 00:11:07,200 - What are you looking for? - I was going for... 257 00:11:07,200 --> 00:11:08,960 The right wobble would be... 258 00:11:08,960 --> 00:11:10,480 that. 259 00:11:10,480 --> 00:11:12,720 That's a brief wobble. 260 00:11:12,720 --> 00:11:14,440 These have got to come out. 261 00:11:15,960 --> 00:11:18,040 Not looking good, not looking good. 262 00:11:20,280 --> 00:11:21,480 They've not worked. 263 00:11:24,000 --> 00:11:26,080 Did you put them in there longer, then? 264 00:11:26,080 --> 00:11:29,960 No, same time as I always do at home, but they've not done it. 265 00:11:29,960 --> 00:11:31,880 Are you going to put them in for longer, then? 266 00:11:31,880 --> 00:11:34,880 No, because it's just going to burn, then, isn't it? 267 00:11:34,880 --> 00:11:36,440 Are they supposed to crack? 268 00:11:36,440 --> 00:11:38,400 No. You can see that, the way they've gone, 269 00:11:38,400 --> 00:11:40,800 they've just not set at all. 270 00:11:40,800 --> 00:11:41,840 Damn. 271 00:11:43,880 --> 00:11:47,720 In Flora's oven, there's more than just custard to worry about. 272 00:11:49,240 --> 00:11:51,080 I'm tuilling. 273 00:11:51,080 --> 00:11:52,920 I'm just about on track. 274 00:11:52,920 --> 00:11:55,280 As long as these can cook 275 00:11:55,280 --> 00:11:58,120 and dry out in time. 276 00:11:58,120 --> 00:11:59,680 Flora's tuille biscuits 277 00:11:59,680 --> 00:12:02,880 will accompany her rhubarb and custard creme brulees. 278 00:12:02,880 --> 00:12:05,200 You do know this is a creme brulee challenge? 279 00:12:05,200 --> 00:12:07,720 I'm doing tuilles as a creme brulee challenge 280 00:12:07,720 --> 00:12:10,800 and I'm doing rhubarb crisps as the creme brulee challenge. 281 00:12:10,800 --> 00:12:12,280 What are these, Flora? 282 00:12:12,280 --> 00:12:14,360 Those are a very fine pair of spectacles. 283 00:12:14,360 --> 00:12:15,920 Or cuffs? 284 00:12:15,920 --> 00:12:18,800 - I like my food to have multiple... - Just a minute, you may break them. 285 00:12:18,800 --> 00:12:21,480 - If you break them, Mel... - Are these being used for your thing? 286 00:12:21,480 --> 00:12:24,080 - Yes! - They weren't, maybe, going to be, but... - I'm so sorry! 287 00:12:24,080 --> 00:12:26,000 I thought they were just trial runs. 288 00:12:26,000 --> 00:12:28,120 I'm so sorry, Flora. 289 00:12:28,120 --> 00:12:30,520 Bakers, you've got 15 minutes. 290 00:12:30,520 --> 00:12:33,280 15 minutes, you un-brulee lot. 291 00:12:34,720 --> 00:12:35,960 This is the bruleeing bit. 292 00:12:35,960 --> 00:12:38,000 This makes them what they are, 293 00:12:38,000 --> 00:12:40,200 otherwise they're just pots of creme. 294 00:12:41,240 --> 00:12:43,480 I'm trying to evenly spread the sugar, really, 295 00:12:43,480 --> 00:12:46,680 so it caramelises properly. 296 00:12:46,680 --> 00:12:48,800 I'm doing it, I think, quite a different way - 297 00:12:48,800 --> 00:12:50,840 which I think is to caramelise the sugar, 298 00:12:50,840 --> 00:12:53,520 let it cool down and then whizz it back up into sugar 299 00:12:53,520 --> 00:12:54,920 and then put that on top. 300 00:12:54,920 --> 00:12:57,360 Then it just needs a short amount of time under the grill. 301 00:13:04,080 --> 00:13:06,120 I want to put these on top of my caramels, 302 00:13:06,120 --> 00:13:08,680 it's very cold in here, so it sets quite quick. 303 00:13:14,880 --> 00:13:16,520 Please fit. 304 00:13:17,840 --> 00:13:20,560 Yes! Oh, come on. 305 00:13:20,560 --> 00:13:23,200 Under the grill, just seconds could be the difference 306 00:13:23,200 --> 00:13:25,160 between a crisp caramel topping... 307 00:13:25,160 --> 00:13:26,600 Burning flesh. 308 00:13:26,600 --> 00:13:28,000 ..and one that's burnt. 309 00:13:34,680 --> 00:13:36,000 Watch them like a hawk. 310 00:13:40,960 --> 00:13:43,760 I feel like I'm sat here like David Attenborough. 311 00:13:43,760 --> 00:13:46,240 "If we just sit very quietly here, 312 00:13:46,240 --> 00:13:48,640 "we'll soon see the brulees coming out." 313 00:13:49,640 --> 00:13:52,600 Oh, nearly, nearly, nearly. 314 00:13:52,600 --> 00:13:54,840 All cooked through nicely. 315 00:13:54,840 --> 00:13:56,560 Nice colour, so I'm happy with that. 316 00:13:56,560 --> 00:13:58,280 I did not caramelise them. 317 00:13:58,280 --> 00:14:00,960 I forgot to hit the grill. 318 00:14:00,960 --> 00:14:02,760 - You what? - I forgot to hit the grill. 319 00:14:05,680 --> 00:14:09,280 Bakers, you've got two minutes left on your Signature Challenge. 320 00:14:09,280 --> 00:14:10,760 Two minutes? 321 00:14:10,760 --> 00:14:12,000 Don't be ridiculous. 322 00:14:14,800 --> 00:14:15,960 Bit more. 323 00:14:20,600 --> 00:14:24,480 All right, I've got to bring them out anyway. 324 00:14:26,920 --> 00:14:28,280 Ah! Where am I going? 325 00:14:28,280 --> 00:14:30,120 Where am I going? 326 00:14:32,440 --> 00:14:33,640 Be careful. 327 00:14:40,720 --> 00:14:43,200 OK, bakers, that's it. Time is up. 328 00:14:43,200 --> 00:14:45,720 Please stop tinkering with your brulees now 329 00:14:45,720 --> 00:14:48,000 and move them to the end of your benches. 330 00:15:03,120 --> 00:15:04,880 They've got a nice snap on the top. 331 00:15:04,880 --> 00:15:07,200 - Looks a bit grainy inside with the sugar. - Yeah. 332 00:15:09,160 --> 00:15:10,840 The combination of flavours 333 00:15:10,840 --> 00:15:12,080 is very good indeed 334 00:15:12,080 --> 00:15:13,800 and you should be delighted that 335 00:15:13,800 --> 00:15:16,200 that fruit at the bottom is totally separate, 336 00:15:16,200 --> 00:15:20,160 but the one fault is that it is a little bit separated, the custard. 337 00:15:20,160 --> 00:15:22,720 The flavour's fantastic with the cinnamon. 338 00:15:27,320 --> 00:15:31,200 HOLLOW TAPPING That is the right amount on top. 339 00:15:31,200 --> 00:15:33,160 - Scrambled egg. - As I suspected. 340 00:15:33,160 --> 00:15:34,800 Boozy scrambled egg, but tasty. 341 00:15:34,800 --> 00:15:35,920 PAUL COUGHS 342 00:15:35,920 --> 00:15:39,600 - Too strong. - Wow, that's probably been part of the problem. 343 00:15:39,600 --> 00:15:40,920 The alcohol. 344 00:15:40,920 --> 00:15:43,360 It's the first brulee that's ever given me a hangover. 345 00:15:43,360 --> 00:15:45,200 For that, I commend you, sir. 346 00:15:49,320 --> 00:15:51,560 How pretty they look. 347 00:15:51,560 --> 00:15:53,920 The actual caramel on the top... 348 00:15:53,920 --> 00:15:56,240 HOLLOW TAPPING ..sounds good. 349 00:15:56,240 --> 00:15:57,960 And the rhubarb is down at the bottom. 350 00:15:57,960 --> 00:15:59,680 Rhubarb's at the bottom. 351 00:15:59,680 --> 00:16:01,120 I didn't think it had set. 352 00:16:02,120 --> 00:16:04,680 It needed another... five minutes, perhaps? 353 00:16:04,680 --> 00:16:07,520 When you got it out, did you give it a shake? 354 00:16:07,520 --> 00:16:10,000 A bit too much of a wobble going on. 355 00:16:18,840 --> 00:16:20,840 That's just about the right thickness. 356 00:16:20,840 --> 00:16:22,880 That is just set 357 00:16:22,880 --> 00:16:25,000 and there's not a bubble in sight. 358 00:16:25,000 --> 00:16:27,640 I think the custard is absolutely perfect. 359 00:16:27,640 --> 00:16:28,880 Good. 360 00:16:28,880 --> 00:16:32,000 I think the caramel is perfect. 361 00:16:32,000 --> 00:16:33,280 However... 362 00:16:33,280 --> 00:16:36,800 I do have issues with the pomegranate. 363 00:16:36,800 --> 00:16:39,160 You almost ruined it by putting them down at the bottom. 364 00:16:39,160 --> 00:16:41,960 - Right, OK. - Ian should stick to pomegranate one way. 365 00:16:41,960 --> 00:16:45,880 - Yes. - Or no way. - No way. - HE LAUGHS 366 00:16:53,280 --> 00:16:56,120 I can't see the gloss and shine 367 00:16:56,120 --> 00:16:57,880 from the caramel on top. 368 00:16:57,880 --> 00:16:59,240 Did you put the caramel on top? 369 00:16:59,240 --> 00:17:01,880 - I did, I tell you, I ran out of time. - It needed longer in the oven. 370 00:17:01,880 --> 00:17:04,120 - Yeah, I just ran out of time. - And you have a liquid too. 371 00:17:04,120 --> 00:17:06,480 - I do, yeah. I thought that would be the case. - Bru-lake! 372 00:17:06,480 --> 00:17:08,360 I think it's a huge mistake 373 00:17:08,360 --> 00:17:09,760 to put desiccated coconut 374 00:17:09,760 --> 00:17:11,240 on top of the caramel. 375 00:17:11,240 --> 00:17:13,240 It all comes down to the bake for me, 376 00:17:13,240 --> 00:17:16,280 - and it's just not good enough. - No. Absolutely. All right. 377 00:17:23,080 --> 00:17:26,240 I think, overall, you have an issue with the graining of the caramel. 378 00:17:26,240 --> 00:17:29,360 There's no caramel. It's just sugar on top of custard. 379 00:17:29,360 --> 00:17:31,720 That is a set custard 380 00:17:31,720 --> 00:17:33,800 and that is what we've been wanting. 381 00:17:33,800 --> 00:17:35,600 Now, that holds its shape. 382 00:17:35,600 --> 00:17:37,480 I think the flavour is delicious. 383 00:17:37,480 --> 00:17:39,280 The custard is fantastic too. 384 00:17:44,720 --> 00:17:47,120 I think my biggest issue, when you look at all of these, 385 00:17:47,120 --> 00:17:49,360 - is the caramel... - Yes. - ..needed longer. 386 00:17:49,360 --> 00:17:50,840 I can see the blackberries. 387 00:17:50,840 --> 00:17:53,160 One or two have, perhaps, bled a little. 388 00:17:53,160 --> 00:17:56,520 What's actually happened is it's the water coming from the fruit 389 00:17:56,520 --> 00:17:58,760 that breaks up the custard... 390 00:17:58,760 --> 00:18:01,640 - Right. - ..and that's why it looks, in parts, like scrambled egg. 391 00:18:06,160 --> 00:18:07,200 I can see... 392 00:18:08,200 --> 00:18:12,480 I might be wrong, but the actual custard is... 393 00:18:12,480 --> 00:18:15,000 - Oh, dear. - ..hasn't set. - Yep. 394 00:18:15,000 --> 00:18:17,960 - That's soup. - Bru-lake again. 395 00:18:17,960 --> 00:18:19,960 How did you do that? 396 00:18:19,960 --> 00:18:22,800 Well, they were in the oven for half an hour. 397 00:18:22,800 --> 00:18:25,000 - Was it on? - SHE LAUGHS 398 00:18:25,000 --> 00:18:26,560 - Half an hour? - Yeah. 399 00:18:26,560 --> 00:18:28,280 When you stir a custard 400 00:18:28,280 --> 00:18:29,880 with the liquorice, 401 00:18:29,880 --> 00:18:31,240 it over powers it for me. 402 00:18:31,240 --> 00:18:33,480 I like the flavour, I like liquorice - 403 00:18:33,480 --> 00:18:35,880 but it's a shame you didn't turn the oven on. 404 00:18:43,640 --> 00:18:46,720 I think the rhubarb is delicious, 405 00:18:46,720 --> 00:18:48,680 it's quite sharp. 406 00:18:48,680 --> 00:18:50,880 Blends really well with the ginger, 407 00:18:50,880 --> 00:18:53,640 so, overall, your flavour combinations are spot on. 408 00:18:53,640 --> 00:18:56,040 The custard - it's kept its shape. 409 00:18:56,040 --> 00:18:58,000 It's like velvet all the way through. 410 00:18:58,000 --> 00:18:59,600 I think that's pretty good. 411 00:18:59,600 --> 00:19:01,080 Lovely flavours. 412 00:19:01,080 --> 00:19:03,240 HE LAUGHS 413 00:19:03,240 --> 00:19:05,040 - Thank you very much. - Thank you. 414 00:19:11,600 --> 00:19:13,240 They really liked the flavours, 415 00:19:13,240 --> 00:19:16,640 the custard was set just right - so, yeah, really pleased. 416 00:19:16,640 --> 00:19:18,280 I've done 20 or 30 at home, 417 00:19:18,280 --> 00:19:21,160 they didn't blow up like they did in the oven at home. 418 00:19:21,160 --> 00:19:23,720 They were creamy and smooth and the flavour was fine. 419 00:19:23,720 --> 00:19:26,520 So, what went wrong? I don't know. 420 00:19:26,520 --> 00:19:29,000 It was on. The oven was on. 421 00:19:29,000 --> 00:19:30,480 SHEEP BLEATS 422 00:19:33,160 --> 00:19:36,320 The second dessert challenge is a mystery from Spain... 423 00:19:36,320 --> 00:19:37,720 via Austria. 424 00:19:37,720 --> 00:19:40,080 Welcome, bakers, to your fourth technical challenge. 425 00:19:40,080 --> 00:19:42,640 A fiendish challenge set by Mary, no less. 426 00:19:42,640 --> 00:19:44,000 Any words of advice? 427 00:19:45,000 --> 00:19:47,200 Read the recipe thoroughly... 428 00:19:48,200 --> 00:19:53,200 ..and then try and visualise EXACTLY what it should look like at the end. 429 00:19:53,200 --> 00:19:55,080 She's gone very New Age, hasn't she? 430 00:19:55,080 --> 00:19:56,440 I'm going to ask you to leave now 431 00:19:56,440 --> 00:19:58,920 and attend that intergenerational foam party in Woking 432 00:19:58,920 --> 00:20:00,680 I know you're gagging on going to. 433 00:20:00,680 --> 00:20:03,200 - Have a good time, guys. - Take it easy! - Foam up! 434 00:20:03,200 --> 00:20:05,440 Remember - loads of bubble, lots of trouble. 435 00:20:05,440 --> 00:20:08,720 So, what they would like you to do today 436 00:20:08,720 --> 00:20:11,160 is make Mary's version 437 00:20:11,160 --> 00:20:13,240 of Spanische Windtorte. 438 00:20:13,240 --> 00:20:14,560 That's right. 439 00:20:14,560 --> 00:20:16,560 Sounds like something I went to the doctors for 440 00:20:16,560 --> 00:20:18,440 when I was on holiday in Majorca. 441 00:20:18,440 --> 00:20:20,440 Now, this is the mother ship 442 00:20:20,440 --> 00:20:21,920 of the meringue cake. 443 00:20:21,920 --> 00:20:23,960 Two types of meringue, cream, 444 00:20:23,960 --> 00:20:26,360 strawberries and raspberries. 445 00:20:26,360 --> 00:20:29,480 The other thing you need to know about this Spanische Windtorte is 446 00:20:29,480 --> 00:20:30,800 it's Austrian. 447 00:20:30,800 --> 00:20:32,400 You've got four hours on your bake. 448 00:20:32,400 --> 00:20:34,880 - On your marks... - Get set.. - Bake! 449 00:20:40,560 --> 00:20:42,400 Never heard of this before at all. 450 00:20:42,400 --> 00:20:44,840 It's just because I don't know how it looks like, really, 451 00:20:44,840 --> 00:20:47,200 and how it's supposed to look like. I can only imagine. 452 00:20:47,200 --> 00:20:49,000 The instructions are very vague. 453 00:20:49,000 --> 00:20:51,080 Sort of, "make this," and "make that." 454 00:20:51,080 --> 00:20:53,000 So, you have to know how to make it. 455 00:20:55,120 --> 00:20:58,960 Mary, what were you thinking setting this as a technical challenge? 456 00:20:58,960 --> 00:21:00,560 Those poor bakers. 457 00:21:00,560 --> 00:21:03,280 We are testing them on their meringue skills. 458 00:21:03,280 --> 00:21:06,320 Cos they have to make the French meringue and the Swiss meringue 459 00:21:06,320 --> 00:21:09,400 and be able to build this construction, 460 00:21:09,400 --> 00:21:11,280 so it supports itself 461 00:21:11,280 --> 00:21:12,960 and looks elegant, 462 00:21:12,960 --> 00:21:15,560 and beautifully decorated with violets. 463 00:21:15,560 --> 00:21:18,680 Oh, yes. Let's see what sort of cut I get in this. 464 00:21:18,680 --> 00:21:21,320 You've got that lovely crunch as you put the knife through 465 00:21:21,320 --> 00:21:24,480 and then the lovely softness of the cream in the middle. 466 00:21:26,720 --> 00:21:28,600 It's just a meringue fest, isn't it? 467 00:21:28,600 --> 00:21:29,840 Two different textures, 468 00:21:29,840 --> 00:21:31,800 that soft marshmallowy 469 00:21:31,800 --> 00:21:34,120 with the outer crust coming from the Swiss meringue 470 00:21:34,120 --> 00:21:37,360 and that beautiful crunchy French meringue. 471 00:21:37,360 --> 00:21:38,640 It's very rewarding. 472 00:21:38,640 --> 00:21:41,560 I just hope they have read the recipe thoroughly. 473 00:21:44,520 --> 00:21:46,920 I haven't done many Austrian desserts. 474 00:21:46,920 --> 00:21:48,360 Is Angel Delight Austrian? 475 00:21:48,360 --> 00:21:51,200 What's familiar is the meringue... 476 00:21:51,200 --> 00:21:52,840 so I'm going to start from there. 477 00:21:52,840 --> 00:21:55,080 Mary's recipe asks for the French meringue 478 00:21:55,080 --> 00:21:57,480 to form the structure of the Windtorte. 479 00:21:57,480 --> 00:22:00,200 I've just got to get this whisked up so it's pipeable - 480 00:22:00,200 --> 00:22:02,560 so at least I know it's got to be pretty thick. 481 00:22:02,560 --> 00:22:06,880 A classic mix of egg whites and sugar whisked up until stiff. 482 00:22:06,880 --> 00:22:11,080 So, we've got to make two meringue discs to start with. 483 00:22:11,080 --> 00:22:13,520 The caster sugar should be added a spoon at a time 484 00:22:13,520 --> 00:22:16,280 to form a thick, glossy structure. 485 00:22:16,280 --> 00:22:17,320 HE WHISTLES 486 00:22:19,560 --> 00:22:23,200 The layers must be evenly piped if they're to stack neatly. 487 00:22:23,200 --> 00:22:24,800 It doesn't say anything about 488 00:22:24,800 --> 00:22:26,800 how tall your rings should be, 489 00:22:26,800 --> 00:22:28,640 which is a bit worrying, 490 00:22:28,640 --> 00:22:30,560 but I want them to be fairly tall. 491 00:22:32,080 --> 00:22:34,400 Timing and temperature are critical. 492 00:22:34,400 --> 00:22:38,640 Overbaked meringue will crack and lose its white sheen. 493 00:22:38,640 --> 00:22:41,080 I'm totally praying every time I put something in. 494 00:22:41,080 --> 00:22:43,880 Every time I put something in, I'm fully praying. 495 00:22:45,960 --> 00:22:48,520 It just says, "make violets." 13 violets. 496 00:22:49,600 --> 00:22:51,280 Violet, violet, violet... 497 00:22:52,520 --> 00:22:55,080 I'm trying to remember what a violet looks like. 498 00:22:55,080 --> 00:22:57,800 The last couple of days, I've been looking into edible flowers. 499 00:22:57,800 --> 00:22:59,320 Not a violet, unfortunately. 500 00:22:59,320 --> 00:23:00,760 Have you ever seen a violet? 501 00:23:00,760 --> 00:23:02,000 I think it's a flower. 502 00:23:11,640 --> 00:23:12,760 They're crumbling. 503 00:23:12,760 --> 00:23:15,600 It's probably cracked a bit more than I thought. It just gets messy. 504 00:23:17,320 --> 00:23:22,320 Put two meringue rings, one by one, on top of this. 505 00:23:22,320 --> 00:23:26,280 So, these have got to stack on top of that with extra meringue on it. 506 00:23:26,280 --> 00:23:28,160 That's going to be a bit of a pain. 507 00:23:30,400 --> 00:23:32,640 The Windtorte's fragile foundations 508 00:23:32,640 --> 00:23:34,480 should be cemented and coated 509 00:23:34,480 --> 00:23:36,760 with the remaining French meringue. 510 00:23:36,760 --> 00:23:38,960 It's the most feminine version of plastering 511 00:23:38,960 --> 00:23:40,880 you could imagine, isn't it? 512 00:23:43,280 --> 00:23:47,640 "Bake the shell and the REMAINING meringue disc AGAIN." 513 00:23:49,320 --> 00:23:52,840 It doesn't say, "Take it off the cake stand." 514 00:23:56,680 --> 00:23:58,200 Each time it goes in the oven, 515 00:23:58,200 --> 00:24:01,600 the risk of a ruined meringue is increased. 516 00:24:01,600 --> 00:24:04,160 Following the instructions, I'm making... 517 00:24:05,400 --> 00:24:07,720 ..Swiss meringue for the decoration 518 00:24:07,720 --> 00:24:09,880 and I just whisk it over the hot water. 519 00:24:11,120 --> 00:24:14,360 Swiss meringue must be heated gently as it's mixed 520 00:24:14,360 --> 00:24:17,960 to give it its distinctive marshmallowy middle. 521 00:24:17,960 --> 00:24:21,320 Well, I've whisked up the egg whites and the sugar over a bain-marie. 522 00:24:21,320 --> 00:24:23,240 It's got to reach 70 degrees centigrade. 523 00:24:23,240 --> 00:24:24,920 You've got to have a good consistency, 524 00:24:24,920 --> 00:24:27,080 but you've got to make sure the sugar's dissolved. 525 00:24:27,080 --> 00:24:29,240 Once it's got to 70 degrees, you take it off and then, 526 00:24:29,240 --> 00:24:30,680 I think, as far as I know, 527 00:24:30,680 --> 00:24:33,640 you keep whisking it until it's really cooled down quite a lot. 528 00:24:33,640 --> 00:24:36,560 I'm trying to get it quite thick and glossy, I guess. 529 00:24:36,560 --> 00:24:38,160 Just like a Labrador. 530 00:24:38,160 --> 00:24:41,240 Bakers, you've got one hour left on the clock. 531 00:24:51,480 --> 00:24:52,720 The cake stand's hot. 532 00:24:52,720 --> 00:24:55,160 SHE LAUGHS 533 00:24:55,160 --> 00:24:58,000 "Pipe a decorative border about the base, middle 534 00:24:58,000 --> 00:25:00,080 "and top of the meringue shell 535 00:25:00,080 --> 00:25:04,160 "and around the edge and middle of the remaining disc." 536 00:25:05,560 --> 00:25:06,640 Right. 537 00:25:08,200 --> 00:25:11,520 When it comes to piping, it's all about precision. 538 00:25:11,520 --> 00:25:15,480 Mary and Paul will be looking for a neat, ornate finish. 539 00:25:15,480 --> 00:25:17,360 I'm making the lid. 540 00:25:17,360 --> 00:25:19,000 If I decorate that up, 541 00:25:19,000 --> 00:25:20,160 then I just lift it up 542 00:25:20,160 --> 00:25:22,040 and it should be slightly... 543 00:25:22,040 --> 00:25:24,600 SHE EXHALES SHARPLY 544 00:25:36,000 --> 00:25:38,080 OK, bakers, gale force warning. 545 00:25:38,080 --> 00:25:40,560 Windtorte in 30 minutes, thank you. 546 00:25:40,560 --> 00:25:42,000 Windtorte in 30. 547 00:25:42,000 --> 00:25:43,400 SHE MIMICS TRUMPET NOTE 548 00:25:43,400 --> 00:25:44,840 OK, it's soft... 549 00:25:47,680 --> 00:25:50,920 - Still... - OK. Keep it shut, keep it shut. Let's leave it in there. 550 00:25:50,920 --> 00:25:53,320 I want to see happy Alvin. 551 00:25:53,320 --> 00:25:55,160 I'm going to bring it up to 150. 552 00:25:55,160 --> 00:25:56,640 Is that wise? 553 00:25:56,640 --> 00:25:58,600 Let's be brave. 554 00:26:02,040 --> 00:26:03,280 Look at that. 555 00:26:10,120 --> 00:26:13,720 Setting aside their meringues to cool... 556 00:26:13,720 --> 00:26:16,280 - These are piddly little strawberries, aren't they? - Yeah. 557 00:26:16,280 --> 00:26:19,400 ..the bakers have to whip up a cream and fruit filling, 558 00:26:19,400 --> 00:26:21,720 being careful not to let it curdle. 559 00:26:21,720 --> 00:26:23,960 So, now I've gone and over-beaten the cream. 560 00:26:23,960 --> 00:26:26,040 A pretty simple step in the process. 561 00:26:33,240 --> 00:26:36,840 Burned it a little bit, but there you go. 562 00:26:36,840 --> 00:26:39,480 SHE MIMICS BELL RINGING Meringue, my lord? 563 00:26:39,480 --> 00:26:41,920 You've got two minutes to go, bakers. 564 00:26:41,920 --> 00:26:43,160 Two minutes to go. 565 00:26:49,840 --> 00:26:51,240 Does it say "V?" 566 00:26:51,240 --> 00:26:54,440 No, it says, "Fill the meringue case with a shell, 567 00:26:54,440 --> 00:26:57,280 "top with the meringue disc." 568 00:26:57,280 --> 00:26:59,360 It doesn't say HOW. 569 00:26:59,360 --> 00:27:01,360 Well, a disc tends to be a flat disc. 570 00:27:15,240 --> 00:27:16,560 Very shaky. 571 00:27:28,480 --> 00:27:33,120 - IN FAUX AUSTRIAN ACCENT: - The Spanische Windtorte challenge is over, my darlings. 572 00:27:33,120 --> 00:27:35,520 Please bring up your delicious meringues 573 00:27:35,520 --> 00:27:37,800 and pop them behind the photos of yourself. Well done. 574 00:27:37,800 --> 00:27:39,240 Well done, guys. 575 00:27:39,240 --> 00:27:40,920 Mary and Paul are looking for 576 00:27:40,920 --> 00:27:43,720 crisp rings of French meringue stacked high, 577 00:27:43,720 --> 00:27:46,280 neatly piped Swiss meringue decoration 578 00:27:46,280 --> 00:27:48,120 and delicate fondant violets. 579 00:27:49,920 --> 00:27:55,520 These Windtortes should be an extravaganza of beautiful meringue, 580 00:27:55,520 --> 00:27:59,000 decorated with delicate little violets. 581 00:27:59,000 --> 00:28:01,240 OK, shall we start from this side, Mary? 582 00:28:01,240 --> 00:28:02,680 Interesting lid. 583 00:28:02,680 --> 00:28:04,400 Not that easy to cut into this. 584 00:28:08,600 --> 00:28:10,120 It tastes very good 585 00:28:10,120 --> 00:28:14,040 and there are very good, crisp layers of the French meringue. 586 00:28:14,040 --> 00:28:16,680 - The Swiss meringue is a little bit too sticky... - It's tacky. 587 00:28:16,680 --> 00:28:18,640 ..but it's got a great shine to it, though. 588 00:28:18,640 --> 00:28:22,280 The violets are a little bit clumsy. 589 00:28:22,280 --> 00:28:25,240 This one looks quite neat, doesn't it? Uniform. Very pretty. 590 00:28:25,240 --> 00:28:28,800 I would say the violets were different, but they're all even. 591 00:28:28,800 --> 00:28:30,840 - It does taste very, very good. - It tastes lovely. 592 00:28:30,840 --> 00:28:32,400 I do like the French meringue. 593 00:28:32,400 --> 00:28:33,640 That's delicious. 594 00:28:33,640 --> 00:28:35,640 Now, this is a real giant 595 00:28:35,640 --> 00:28:40,200 and this is the first one that we've got slightly more delicate violets. 596 00:28:40,200 --> 00:28:42,720 There's a lot of layers in this as well. 597 00:28:44,240 --> 00:28:45,680 Tastes great. 598 00:28:45,680 --> 00:28:48,240 The French meringue is beautifully crisp. 599 00:28:48,240 --> 00:28:49,760 Both meringues are delicious. 600 00:28:49,760 --> 00:28:53,080 Moving on...a bit of contemporary art there, Mary. 601 00:28:53,080 --> 00:28:55,480 It's got a good height to it as well and it is fairly even. 602 00:28:57,640 --> 00:29:00,520 Both meringues are very, very good. They taste great. 603 00:29:00,520 --> 00:29:01,880 It looks the part. 604 00:29:01,880 --> 00:29:04,560 Now, this one looks more like something my nan makes. 605 00:29:04,560 --> 00:29:07,280 It's been in the oven a little bit too long and turned it ivory. 606 00:29:07,280 --> 00:29:10,240 And the little violets are a little bit different. 607 00:29:10,240 --> 00:29:12,560 They are almost indistinguishable 608 00:29:12,560 --> 00:29:14,880 between the French and Swiss meringues. 609 00:29:17,000 --> 00:29:19,040 You don't really notice a difference, do you? 610 00:29:19,040 --> 00:29:21,560 It's been dried out a little too much. 611 00:29:21,560 --> 00:29:23,520 This is very neat, isn't it? 612 00:29:23,520 --> 00:29:25,080 It's a very good height 613 00:29:25,080 --> 00:29:29,360 and a very good attempt of the little flowers. 614 00:29:31,440 --> 00:29:33,640 Both meringues are good. 615 00:29:33,640 --> 00:29:36,120 I'm not convinced about the French meringue. 616 00:29:36,120 --> 00:29:37,960 I think it's a little on the chewy side, 617 00:29:37,960 --> 00:29:39,880 but the whole effect is very good. 618 00:29:39,880 --> 00:29:41,400 It's very skilfully done. 619 00:29:41,400 --> 00:29:43,480 Right, I like this one. Quite neat. 620 00:29:43,480 --> 00:29:45,000 Very elegant too. 621 00:29:45,000 --> 00:29:47,600 It's only showing us one style of piping. 622 00:29:50,400 --> 00:29:52,600 The French meringue is firm 623 00:29:52,600 --> 00:29:55,920 and the Swiss meringue is a little bit soft. 624 00:29:55,920 --> 00:29:58,440 Mm. Yeah, they are. 625 00:29:58,440 --> 00:29:59,800 This is a little bit of a mess. 626 00:29:59,800 --> 00:30:01,880 The French meringue is crisp, 627 00:30:01,880 --> 00:30:04,000 but it's a little bit chewy in the middle. 628 00:30:04,000 --> 00:30:07,760 The Swiss meringue is very, very sticky. 629 00:30:07,760 --> 00:30:09,240 It needed longer in the oven. 630 00:30:09,240 --> 00:30:11,440 The thing that let it down is the Swiss meringue. 631 00:30:11,440 --> 00:30:14,280 It's the mixing of it and the piping of it. It doesn't look very good. 632 00:30:14,280 --> 00:30:15,360 The last one. 633 00:30:15,360 --> 00:30:16,760 Nice and straight. 634 00:30:16,760 --> 00:30:18,360 The flowers are all different sizes. 635 00:30:18,360 --> 00:30:20,400 They've had a problem with the Swiss meringue. 636 00:30:20,400 --> 00:30:22,720 See the way it's mixed and split again? It looks rough. 637 00:30:22,720 --> 00:30:24,000 It is dry. 638 00:30:25,720 --> 00:30:27,840 The French meringue is marshmallowy 639 00:30:27,840 --> 00:30:29,880 in the middle like a pavlova. 640 00:30:29,880 --> 00:30:31,520 Not quite dried out enough 641 00:30:31,520 --> 00:30:34,000 and the Swiss meringue is done beautifully - 642 00:30:34,000 --> 00:30:37,080 apart from maybe a little bit over-mixed. 643 00:30:39,160 --> 00:30:42,760 But whose Windtorte has blown Mary and Paul away? 644 00:30:42,760 --> 00:30:44,960 In ninth place is this one. 645 00:30:44,960 --> 00:30:47,560 A little overbaked and too dried out. 646 00:30:47,560 --> 00:30:49,800 Eighth place is this one. 647 00:30:49,800 --> 00:30:51,200 It needed longer in the oven. 648 00:30:51,200 --> 00:30:54,120 It's very, very sticky inside. Cream was slightly over whipped. 649 00:30:54,120 --> 00:30:55,480 Mat is seventh, 650 00:30:55,480 --> 00:30:56,720 Sandy - sixth, 651 00:30:56,720 --> 00:30:57,960 Tamal - fifth 652 00:30:57,960 --> 00:30:59,840 and Ian is fourth. 653 00:30:59,840 --> 00:31:02,400 And in third place, this one. 654 00:31:02,400 --> 00:31:06,200 Very good height here and we had lovely flowers. 655 00:31:06,200 --> 00:31:07,720 In second place is... 656 00:31:08,920 --> 00:31:10,560 ..this one, well done. 657 00:31:10,560 --> 00:31:13,320 The French meringue is good, the Swiss meringue's not bad at all. 658 00:31:13,320 --> 00:31:15,160 And in first place... 659 00:31:15,160 --> 00:31:17,480 APPLAUSE Well done. 660 00:31:18,520 --> 00:31:20,920 This was a good height, 661 00:31:20,920 --> 00:31:23,640 you made a good attempt at the flowers, 662 00:31:23,640 --> 00:31:25,040 there's a good flavour. 663 00:31:25,040 --> 00:31:26,400 We enjoyed it. Well done. 664 00:31:26,400 --> 00:31:27,760 Thank you. 665 00:31:27,760 --> 00:31:30,000 First. Complete shock. 666 00:31:30,000 --> 00:31:32,040 Stroke of luck. 667 00:31:33,480 --> 00:31:36,120 Technicals have been really good so far, actually. 668 00:31:36,120 --> 00:31:38,760 I've had two seconds and a third, so that's... 669 00:31:38,760 --> 00:31:41,560 And a sixth, but we won't talk about that. 670 00:31:41,560 --> 00:31:44,160 I produced what they wanted, just the ugly version. 671 00:31:44,160 --> 00:31:46,760 The pressure gets to you in there and you kind of forget... 672 00:31:46,760 --> 00:31:49,040 "Slow down" and it still has to look pretty. 673 00:31:49,040 --> 00:31:50,640 So, yeah, I'm learning every week. 674 00:31:53,200 --> 00:31:56,160 I've got one more challenge for tomorrow, 675 00:31:56,160 --> 00:31:58,680 but it needs to be absolutely perfect, 676 00:31:58,680 --> 00:32:00,760 I think, tomorrow for me not to exit. 677 00:32:06,200 --> 00:32:08,520 One dessert challenge remaining. 678 00:32:08,520 --> 00:32:10,160 At the end of two challenges, 679 00:32:10,160 --> 00:32:11,680 who do you think's looking good? 680 00:32:11,680 --> 00:32:13,240 I think Ian is having a strong week. 681 00:32:13,240 --> 00:32:14,920 Off the back of being Star Baker twice, 682 00:32:14,920 --> 00:32:16,680 he's doing really well this week too. 683 00:32:16,680 --> 00:32:18,320 He doesn't get fazed, it seems. 684 00:32:18,320 --> 00:32:20,120 I think Tamal had a good day. 685 00:32:20,120 --> 00:32:21,480 His Signature was very good. 686 00:32:21,480 --> 00:32:23,760 Ugne, I think she did very well. 687 00:32:23,760 --> 00:32:25,760 - Who is in trouble? - Mat. 688 00:32:25,760 --> 00:32:28,640 Although his custard was different with the coconut, 689 00:32:28,640 --> 00:32:31,000 I didn't like the coconut on top. 690 00:32:31,000 --> 00:32:32,360 And Sandy... 691 00:32:32,360 --> 00:32:35,000 Well, you could pour her custard. It was pouring custard. 692 00:32:35,000 --> 00:32:37,760 - I did. I poured it into my mouth. - It certainly hadn't set so... 693 00:32:37,760 --> 00:32:40,160 Alvin was ninth in the technical. 694 00:32:40,160 --> 00:32:42,280 Bit of a shock, because Alvin's normally on it 695 00:32:42,280 --> 00:32:45,080 and he didn't bake very well on his Signature, his brulee. 696 00:32:45,080 --> 00:32:47,880 Nadiya really did go from top to bottom and bottom to top. 697 00:32:47,880 --> 00:32:50,200 Nadiya, in her Signature, the bake was pretty good 698 00:32:50,200 --> 00:32:52,160 and then, in the technical, she came eighth. 699 00:32:52,160 --> 00:32:54,560 Paul and his brulee, scrambled egg inside - 700 00:32:54,560 --> 00:32:56,480 and yet, in the technical, he came first. 701 00:32:56,480 --> 00:32:57,880 It all seems a bit muddly. 702 00:32:57,880 --> 00:33:01,640 - As if anything could happen to anyone, is that right? - Yes. 703 00:33:05,560 --> 00:33:07,480 For today's Showstopper challenge, 704 00:33:07,480 --> 00:33:09,720 Paul and Mary would very much like you 705 00:33:09,720 --> 00:33:13,320 to bake a towering tin-ferno of baked cheesecakes. 706 00:33:13,320 --> 00:33:16,040 Now, they are expecting at least three tiers, 707 00:33:16,040 --> 00:33:17,840 decorate them any which way you like, 708 00:33:17,840 --> 00:33:19,320 they can be any shape you want, 709 00:33:19,320 --> 00:33:21,480 but they should be sweet, not savoury, please. 710 00:33:21,480 --> 00:33:24,080 And you've got four-and-a-half hours, so on your marks... 711 00:33:24,080 --> 00:33:26,160 - Get set... - Bake. 712 00:33:29,560 --> 00:33:32,040 With cheesecakes, lots of things can go wrong. 713 00:33:32,040 --> 00:33:35,000 I like cheesecakes but baked ones, I've never really dabbled into. 714 00:33:35,000 --> 00:33:37,640 There's a lot more processes to do with a baked cheesecake. 715 00:33:37,640 --> 00:33:40,000 You have a lot more watching in the oven, a lot more time, 716 00:33:40,000 --> 00:33:42,040 whereas a cold set one is in the fridge overnight 717 00:33:42,040 --> 00:33:44,520 and ready the next day whenever you need it. 718 00:33:44,520 --> 00:33:46,560 I don't think I put down on my list 719 00:33:46,560 --> 00:33:48,840 of what temperature to put the oven on. 720 00:33:51,040 --> 00:33:53,560 Most of the bakers are making a biscuit base 721 00:33:53,560 --> 00:33:56,600 by mixing flour, butter and sugar. 722 00:33:56,600 --> 00:33:58,040 There's different types of bases 723 00:33:58,040 --> 00:33:59,800 they can choose on a cheesecake, really. 724 00:33:59,800 --> 00:34:01,640 You've got pastry and you've got biscuit. 725 00:34:01,640 --> 00:34:05,920 I don't mind any of them as long as it's good and even, and consistent. 726 00:34:05,920 --> 00:34:08,800 So, we're really throwing it at them this time. 727 00:34:08,800 --> 00:34:10,560 Three different cheesecakes, 728 00:34:10,560 --> 00:34:12,040 three different sizes, 729 00:34:12,040 --> 00:34:14,040 three different baking times. 730 00:34:14,040 --> 00:34:16,120 Quite difficult. 731 00:34:16,120 --> 00:34:21,840 Today, I'm making a trio of spicy and herby cheesecakes. 732 00:34:21,840 --> 00:34:26,320 So, some... I don't know, maybe some slightly risque flavours. 733 00:34:26,320 --> 00:34:28,400 Ian's trio of cheesecakes will include 734 00:34:28,400 --> 00:34:31,760 Sichuan peppercorns, rosemary and tarragon. 735 00:34:31,760 --> 00:34:33,640 - Good morning, Ian. - Morning, morning. 736 00:34:33,640 --> 00:34:35,680 Interesting. Apple and tarragon? 737 00:34:37,080 --> 00:34:39,160 It's one that surprised me. 738 00:34:39,160 --> 00:34:42,080 I mean bananas and basil go quite well together. 739 00:34:42,080 --> 00:34:45,880 - OK. - There are a few things which can go, fruits and herbs, 740 00:34:45,880 --> 00:34:49,520 but it's a bit of alchemy going on for me today in these three bakes. 741 00:34:49,520 --> 00:34:51,800 That's quite adventurous. 742 00:34:51,800 --> 00:34:53,720 Yeah. 743 00:34:53,720 --> 00:34:56,760 Ian isn't alone in his adventure with herbs. 744 00:34:56,760 --> 00:34:59,200 I'm doing honey and rosemary. I can't remember what he... 745 00:34:59,200 --> 00:35:02,320 He's not doing just plain rosemary, it's with something else. 746 00:35:02,320 --> 00:35:04,200 So, hopefully they'll be different enough 747 00:35:04,200 --> 00:35:07,000 that they won't be making direct comparisons. 748 00:35:07,000 --> 00:35:09,040 Tamal's rosemary and honey cheesecake 749 00:35:09,040 --> 00:35:12,280 will be stacked under layers of hazelnut praline and mango - 750 00:35:12,280 --> 00:35:14,440 but it's not a challenge he's particularly 751 00:35:14,440 --> 00:35:15,760 been looking forward to. 752 00:35:15,760 --> 00:35:18,520 For you, what is the most difficult part of this? 753 00:35:18,520 --> 00:35:21,720 The bake on the mango cheesecake has been quite tricky. 754 00:35:21,720 --> 00:35:24,080 The mix has got quite a lot of egg in it, 755 00:35:24,080 --> 00:35:26,840 but getting the set just right has been a little bit tricky, 756 00:35:26,840 --> 00:35:29,280 - so that's the one I'm... - So, we'll watch out for that one. 757 00:35:29,280 --> 00:35:31,600 - Shouldn't have told you that, should I? - Shouldn't. 758 00:35:31,600 --> 00:35:34,160 - Eagle eyes. - Damn. - Thank you very much, indeed. 759 00:35:34,160 --> 00:35:35,960 So, with this one, what I'm aiming for... 760 00:35:35,960 --> 00:35:38,000 Why I'm doing everything by hand is... 761 00:35:38,000 --> 00:35:39,920 When I hold it together, 762 00:35:39,920 --> 00:35:42,080 if I prod, it should, sort of, collapse. 763 00:35:42,080 --> 00:35:44,880 If it's too loose, it means I need to add some more butter. 764 00:35:44,880 --> 00:35:46,560 On top of Alvin's crumbly bases 765 00:35:46,560 --> 00:35:48,400 will be blueberry, mixed berry 766 00:35:48,400 --> 00:35:50,040 and lemon meringue cheese. 767 00:35:50,040 --> 00:35:51,960 What was your inspiration for all of this? 768 00:35:51,960 --> 00:35:54,200 They are cheesecakes that my family love. 769 00:35:54,200 --> 00:35:55,480 This one is for my son - 770 00:35:55,480 --> 00:35:56,920 the blueberry one, he loves. 771 00:35:56,920 --> 00:35:59,000 He'll take a slice, he'll have a go at it. 772 00:35:59,000 --> 00:36:01,200 The lemon has got to be for my wife, 773 00:36:01,200 --> 00:36:03,200 because she loves anything with lemon, 774 00:36:03,200 --> 00:36:05,960 and the middle one is for my daughter, who is fond of berries. 775 00:36:05,960 --> 00:36:07,800 Are you going to be all right for time? 776 00:36:07,800 --> 00:36:10,680 I'm hoping so, that's why I really want to go in now and go in there. 777 00:36:10,680 --> 00:36:13,320 OK, because it's all about getting the toppings on cool and... 778 00:36:13,320 --> 00:36:16,120 Yes, absolutely, and I'm having trouble with times lately, so... 779 00:36:16,120 --> 00:36:18,320 OK. Yes, you have. 780 00:36:18,320 --> 00:36:20,640 Paul, Ugne, Sandy and Nadiya 781 00:36:20,640 --> 00:36:23,040 are all baking pastry bases. 782 00:36:23,040 --> 00:36:24,840 I tried a biscuit base, 783 00:36:24,840 --> 00:36:27,280 where you make the biscuits, crush them and stick them in. 784 00:36:27,280 --> 00:36:29,120 In terms of flavour, I think they took away 785 00:36:29,120 --> 00:36:31,040 from the actual cheesecakes themselves. 786 00:36:31,040 --> 00:36:33,960 Nadiya has taken inspiration from her kids' parties 787 00:36:33,960 --> 00:36:36,720 in the creation of her fizzy pop cheesecakes, 788 00:36:36,720 --> 00:36:38,320 flavouring them with ginger beer, 789 00:36:38,320 --> 00:36:40,600 lemonade and cream soda. 790 00:36:40,600 --> 00:36:43,480 Cream soda cheesecake - how are you achieving that flavour? 791 00:36:43,480 --> 00:36:47,720 I've got some syrups that I've taken litres of pop 792 00:36:47,720 --> 00:36:51,840 and reduced them down for about ten hours, 12 hours. 793 00:36:51,840 --> 00:36:54,920 You boiled down these three fizzy pops to create syrups? 794 00:36:54,920 --> 00:36:57,360 Yep, and so I'm going to use the syrups on top. 795 00:36:57,360 --> 00:36:59,480 - Can I smell one? - Yeah, go ahead. 796 00:36:59,480 --> 00:37:01,440 Clever. Very, very clever. 797 00:37:01,440 --> 00:37:03,200 What made you think of this idea? 798 00:37:03,200 --> 00:37:05,240 I just wanted to do something a little bit fun. 799 00:37:05,240 --> 00:37:07,480 And then I'm going to create the illusion of 800 00:37:07,480 --> 00:37:10,600 a can of pop levitating above it 801 00:37:10,600 --> 00:37:13,160 with Italian meringue pop that will kind of fizz down, 802 00:37:13,160 --> 00:37:14,960 and then it will have... 803 00:37:16,080 --> 00:37:20,600 ..crystallised ginger and lemon, and white chocolate... 804 00:37:20,600 --> 00:37:23,280 You do know this is only a four-and-a-half hour challenge. 805 00:37:23,280 --> 00:37:25,840 - I know. - You've got to go and work. 806 00:37:25,840 --> 00:37:28,400 - Good luck. - Thank you. - Thank you. 807 00:37:28,400 --> 00:37:30,240 I do like making pastry, yeah. 808 00:37:30,240 --> 00:37:31,720 It's very therapeutic. 809 00:37:31,720 --> 00:37:33,760 You can sit here and watch the world go by. 810 00:37:33,760 --> 00:37:35,000 You don't have to look at it, 811 00:37:35,000 --> 00:37:37,560 you just keep rubbing away until you get your breadcrumbs. 812 00:37:37,560 --> 00:37:40,040 Paul's filling the short crust pastry bases 813 00:37:40,040 --> 00:37:42,000 of his berry cheesecake tower 814 00:37:42,000 --> 00:37:43,720 with blackberries, blueberries 815 00:37:43,720 --> 00:37:45,280 and raspberries. 816 00:37:45,280 --> 00:37:46,760 He's also adding a nip of his 817 00:37:46,760 --> 00:37:49,480 home-made blackberry liqueur. 818 00:37:49,480 --> 00:37:52,840 I like the idea of your liqueur going into it. 819 00:37:52,840 --> 00:37:56,760 Did you make that like sloe gin with a bit less sugar? 820 00:37:56,760 --> 00:37:59,600 It's just blackberries condensed down with sugar. 821 00:37:59,600 --> 00:38:01,040 So, you cooked the blackberries? 822 00:38:01,040 --> 00:38:03,040 Cooked the blackberries with the sugar 823 00:38:03,040 --> 00:38:05,320 to get some of the bitterness out of it, 824 00:38:05,320 --> 00:38:07,440 then mix in brandy and vodka... 825 00:38:07,440 --> 00:38:09,280 Party time. 826 00:38:09,280 --> 00:38:10,600 I'm out on the lash now. 827 00:38:11,920 --> 00:38:14,000 When I make cheesecakes, for me, 828 00:38:14,000 --> 00:38:17,720 to keep cheesecake shape is better when they have... 829 00:38:17,720 --> 00:38:19,760 sides as well as a bottom. 830 00:38:19,760 --> 00:38:21,440 In true Ugne style, 831 00:38:21,440 --> 00:38:24,600 she's covering her lime, coconut and hazelnut cheesecakes 832 00:38:24,600 --> 00:38:26,320 with an adventurous 833 00:38:26,320 --> 00:38:28,760 multicoloured cream cheese frosting. 834 00:38:28,760 --> 00:38:31,080 I don't want to go over the top with the decoration. 835 00:38:31,080 --> 00:38:33,280 - I have something in mind... - Right. 836 00:38:33,280 --> 00:38:37,520 I want to do ombre-style frosting. 837 00:38:37,520 --> 00:38:40,640 - A what, sorry? - Ombre? Is that, sort of, Mexican? 838 00:38:40,640 --> 00:38:42,640 I've never heard of ombre, have you? 839 00:38:42,640 --> 00:38:45,480 I think women have more heard of ombre hair dye, 840 00:38:45,480 --> 00:38:49,400 which goes shades lighter on the hair, so it's kind of... 841 00:38:49,400 --> 00:38:51,160 Yeah, you know that one, Mary. 842 00:38:51,160 --> 00:38:55,600 - Careful. - How dare you! That's all real. 843 00:38:55,600 --> 00:38:57,560 Every bit. 844 00:38:57,560 --> 00:38:59,080 - Thank you. - Thank you. 845 00:39:00,320 --> 00:39:02,320 Blind baking the bases first 846 00:39:02,320 --> 00:39:05,360 should help prevent the cheese mix leaking later. 847 00:39:05,360 --> 00:39:07,520 When you're at competition level, 848 00:39:07,520 --> 00:39:09,440 you've got to get it right. 849 00:39:09,440 --> 00:39:12,560 I don't want Mary and Paul saying I haven't tried. 850 00:39:12,560 --> 00:39:16,400 I want them to say, "This base is so beautifully crisp and buttery." 851 00:39:17,600 --> 00:39:20,800 Sandy's making two different shortbread pastry bases 852 00:39:20,800 --> 00:39:24,040 and three individually flavoured cheesecake fillings. 853 00:39:24,040 --> 00:39:26,800 All the cheesecakes are a different... 854 00:39:26,800 --> 00:39:31,120 recipe. There is ricotta in the cassata for authenticity, 855 00:39:31,120 --> 00:39:34,160 there is sour cream in the apple pie one 856 00:39:34,160 --> 00:39:35,400 and there is double cream... 857 00:39:35,400 --> 00:39:37,840 You don't think... You're going for different bases, 858 00:39:37,840 --> 00:39:40,280 - different fillings, different toppings. - I have a theme. 859 00:39:40,280 --> 00:39:41,440 Do you? What's the theme - 860 00:39:41,440 --> 00:39:43,880 how to make things really complicated for yourself? 861 00:39:43,880 --> 00:39:46,000 It's a take on New York 862 00:39:46,000 --> 00:39:47,800 and the Italians and Irishmen... 863 00:39:47,800 --> 00:39:50,320 So, this is a meditation on immigration? 864 00:39:50,320 --> 00:39:52,000 I like that. 865 00:39:52,000 --> 00:39:53,640 - I'll eat it. - Good. 866 00:39:53,640 --> 00:39:57,800 A basic cheesecake mix is made of cheese, sugar and eggs. 867 00:39:57,800 --> 00:39:59,360 I'm adding one egg at a time 868 00:39:59,360 --> 00:40:02,520 and making sure that everything is incorporated properly. 869 00:40:02,520 --> 00:40:05,360 While Sandy is making life complicated, 870 00:40:05,360 --> 00:40:07,480 Flora is keeping things simple. 871 00:40:07,480 --> 00:40:11,480 Today, I am making elderflower cheesecake, 872 00:40:11,480 --> 00:40:13,120 which I'm a bit concerned about, 873 00:40:13,120 --> 00:40:17,600 because I'm the only one that's only doing one flavour. 874 00:40:17,600 --> 00:40:19,200 All three of Flora's cheesecakes 875 00:40:19,200 --> 00:40:20,720 will have the same base 876 00:40:20,720 --> 00:40:24,160 and will all be flavoured with her home-made elderflower cordial. 877 00:40:24,160 --> 00:40:26,400 - Can I confirm something? - Yeah. 878 00:40:26,400 --> 00:40:28,520 You've done all your cheesecakes. 879 00:40:28,520 --> 00:40:30,120 I have done all my cheesecakes. 880 00:40:30,120 --> 00:40:32,080 I sense you're feeling a bit deflated? 881 00:40:32,080 --> 00:40:34,400 Are you now worried you're just doing one flavour? 882 00:40:34,400 --> 00:40:37,840 I am very concerned that everybody's going all out, so... 883 00:40:37,840 --> 00:40:39,160 It's down to a good bake, 884 00:40:39,160 --> 00:40:40,240 a good cheesecake, 885 00:40:40,240 --> 00:40:41,640 good density, 886 00:40:41,640 --> 00:40:43,680 - good finish. - Yeah, not a lot really(!) 887 00:40:43,680 --> 00:40:45,600 That's fine, yeah, that's easy(!) 888 00:40:49,400 --> 00:40:52,360 Whilst Flora's cheesecakes are already in the oven, 889 00:40:52,360 --> 00:40:55,720 everyone else's bases are only just coming out. 890 00:40:58,680 --> 00:41:00,280 Couple of minutes more. 891 00:41:00,280 --> 00:41:03,160 I'm trying to think if I can make it any more exciting or... 892 00:41:04,200 --> 00:41:06,480 ..jazz it up a bit. I don't know if I can. 893 00:41:09,520 --> 00:41:10,880 It is a bit simple. 894 00:41:13,480 --> 00:41:16,480 I wonder if I could do any white chocolate work or... 895 00:41:16,480 --> 00:41:18,280 do anything to go on the top. 896 00:41:18,280 --> 00:41:21,520 I don't really know. I feel like there should be something else. 897 00:41:25,280 --> 00:41:27,080 My mixes are ready to go into their base. 898 00:41:27,080 --> 00:41:30,080 I've just got to make sure I get the right mix in the wrong... Right base. 899 00:41:30,080 --> 00:41:31,440 "Right mix in the wrong base." 900 00:41:31,440 --> 00:41:34,080 Mat is using flavours of his favourite chocolate bars 901 00:41:34,080 --> 00:41:35,640 to create his cheesecake stack, 902 00:41:35,640 --> 00:41:38,720 including peanut butter, coconut and honeycomb. 903 00:41:38,720 --> 00:41:40,920 So, I've got a peanut butter and chocolate, 904 00:41:40,920 --> 00:41:42,200 a coconut 905 00:41:42,200 --> 00:41:44,560 and the end one is a honeycomb. 906 00:41:44,560 --> 00:41:46,560 This is your honeycomb. It looks very good too. 907 00:41:46,560 --> 00:41:48,960 And you've made that, and what are you going to do with it? 908 00:41:48,960 --> 00:41:51,040 Some of that's going to go through this one. 909 00:41:51,040 --> 00:41:52,480 So, I'll chop it quite finely. 910 00:41:52,480 --> 00:41:55,320 It's quite weird when it bakes, it almost explodes a little bit 911 00:41:55,320 --> 00:41:57,360 as you bake it, but you still get the flavour. 912 00:41:57,360 --> 00:41:59,520 Now, Mary, she's a bit nervous about coconut. 913 00:41:59,520 --> 00:42:01,400 I love coconut. I think coconut's amazing. 914 00:42:01,400 --> 00:42:03,160 There's nothing to be scared of, Mary. 915 00:42:03,160 --> 00:42:04,920 I've grown to like coconut. 916 00:42:04,920 --> 00:42:07,600 I think refreshing is the wrong thing to say for a cheesecake, 917 00:42:07,600 --> 00:42:09,200 but it's quite light, it's not heavy. 918 00:42:09,200 --> 00:42:11,560 Like, the peanut butter one is quite dense, obviously, 919 00:42:11,560 --> 00:42:14,640 cos that's what I've went for but, yeah, the coconut lifts it up. 920 00:42:17,040 --> 00:42:18,400 Now we're going in the oven. 921 00:42:18,400 --> 00:42:20,120 Once these are baked and cooled, 922 00:42:20,120 --> 00:42:21,560 I will slice the tops off. 923 00:42:21,560 --> 00:42:23,760 That will hopefully neaten the edges, 924 00:42:23,760 --> 00:42:26,600 making them a little bit prettier. 925 00:42:26,600 --> 00:42:28,640 I think I'm the only one doing this, but... 926 00:42:28,640 --> 00:42:32,400 I've just always made cheesecakes in a bain-marie. 927 00:42:32,400 --> 00:42:34,640 It's doing it for the same reason really 928 00:42:34,640 --> 00:42:36,360 that I did it with the creme brulee, 929 00:42:36,360 --> 00:42:38,400 is you're supposed to get a gentler cook. 930 00:42:40,160 --> 00:42:41,880 With cheesecakes in the ovens, 931 00:42:41,880 --> 00:42:43,360 the bakers can concentrate 932 00:42:43,360 --> 00:42:45,440 on show stopping decorations. 933 00:42:45,440 --> 00:42:47,520 I am showing off a little bit with the leaves. 934 00:42:47,520 --> 00:42:50,480 Just a finishing touch on the top with the berries. Nice combination. 935 00:42:50,480 --> 00:42:52,480 This is Italian meringue. 936 00:42:52,480 --> 00:42:56,040 I'm trying to create the fizz that comes out of the pop can. 937 00:42:56,040 --> 00:42:59,600 That's going to be the main decoration on my tier cheesecakes. 938 00:42:59,600 --> 00:43:02,680 I'm skewering these hazelnuts 939 00:43:02,680 --> 00:43:05,160 and then they're going to be dipped in caramel 940 00:43:05,160 --> 00:43:08,360 and left to hang, so the caramel drips off in shards. 941 00:43:08,360 --> 00:43:10,440 These are going to be my crystallised 942 00:43:10,440 --> 00:43:12,680 ginger and lemon bubbles. 943 00:43:12,680 --> 00:43:15,320 I'm going to have them cascading down the side 944 00:43:15,320 --> 00:43:19,400 of my Italian meringue foam out of my levitating... 945 00:43:19,400 --> 00:43:21,560 - SHE LAUGHS - ..candy. 946 00:43:21,560 --> 00:43:23,640 Oh, my God. What have I done?! 947 00:43:23,640 --> 00:43:27,120 Flora is still worried she hasn't quite done enough. 948 00:43:27,120 --> 00:43:30,840 I was just a bit scared to give myself too much to do. 949 00:43:30,840 --> 00:43:33,760 She's decided to decorate her simple elderflower cheesecakes 950 00:43:33,760 --> 00:43:35,320 with macarons. 951 00:43:35,320 --> 00:43:36,720 I've never done this to time, 952 00:43:36,720 --> 00:43:40,440 so I think I, maybe, overestimated how long it would take. 953 00:43:45,440 --> 00:43:46,920 I'm worried they are going to say, 954 00:43:46,920 --> 00:43:49,080 "What have you done with four-and-a-half hours?" 955 00:43:55,800 --> 00:43:58,800 Bakers, you've got one hour left on the clock 956 00:43:58,800 --> 00:44:01,480 until we want to see 27 tiers. 957 00:44:01,480 --> 00:44:02,840 On the benches, 958 00:44:02,840 --> 00:44:05,680 not rolling down your cheeks, please. 959 00:44:05,680 --> 00:44:08,360 I think the consistency's gotta be just like a slight wobble 960 00:44:08,360 --> 00:44:10,040 when you're bringing it out the oven, 961 00:44:10,040 --> 00:44:12,720 but then it sets down in the fridge. That's the plan anyway. 962 00:44:17,880 --> 00:44:20,520 Yep, definitely needs longer. 963 00:44:20,520 --> 00:44:22,200 I think that looks pretty good. 964 00:44:22,200 --> 00:44:24,800 I think it has a nice little wobble in the middle. 965 00:44:24,800 --> 00:44:26,280 We're back to wobbles. 966 00:44:26,280 --> 00:44:29,920 If it's not that...it's that. 967 00:44:29,920 --> 00:44:31,480 We're all right with that. 968 00:44:33,080 --> 00:44:35,080 So, one souffle. 969 00:44:35,080 --> 00:44:36,160 That's what it was? 970 00:44:36,160 --> 00:44:37,920 The challenge was souffles, yeah? 971 00:44:37,920 --> 00:44:41,240 I'd like to leave them in there with the door open, but I can't. 972 00:44:41,240 --> 00:44:43,800 The ideal situation is turn the oven off, have the door open 973 00:44:43,800 --> 00:44:45,560 and leave them for at least another hour. 974 00:44:45,560 --> 00:44:46,920 We haven't got that luxury. 975 00:44:46,920 --> 00:44:48,480 But you are in danger of, obviously, 976 00:44:48,480 --> 00:44:51,280 cooling them down too quick and getting the cracks on the top... 977 00:44:51,280 --> 00:44:52,400 which I don't want. 978 00:44:53,760 --> 00:44:55,680 If they are warm, I can't stack them. 979 00:44:55,680 --> 00:44:57,560 If they are warm, the ganache won't set. 980 00:44:57,560 --> 00:45:00,200 It's a bit tricky, cos I don't want to put the chocolate on 981 00:45:00,200 --> 00:45:01,720 until they are all stacked, 982 00:45:01,720 --> 00:45:04,080 but I don't want to stack them until they are cold. 983 00:45:04,080 --> 00:45:07,040 So, it's a bit of a sort of catch 22, really. 984 00:45:18,840 --> 00:45:20,320 OK. 985 00:45:21,880 --> 00:45:24,960 It's all right so far. I like the look of them all right. 986 00:45:28,720 --> 00:45:29,800 Oh! 987 00:45:32,760 --> 00:45:35,520 I might just leave it to cool a little bit longer. 988 00:45:39,200 --> 00:45:40,840 This is about to get tech. 989 00:45:52,440 --> 00:45:53,840 It's just breaking. 990 00:45:53,840 --> 00:45:57,080 What if you, like, go without and just splodge out? 991 00:45:57,080 --> 00:45:58,800 Er... Pretty possibly. 992 00:46:06,120 --> 00:46:08,160 SHE GROANS 993 00:46:20,200 --> 00:46:21,760 Five minutes, bakers. 994 00:46:21,760 --> 00:46:23,400 Just five minutes. 995 00:46:37,440 --> 00:46:39,200 I think it's OK. 996 00:46:39,200 --> 00:46:41,400 SHE LAUGHS 997 00:46:41,400 --> 00:46:45,000 Time is up. Step away from your bakes, please. 998 00:46:45,000 --> 00:46:46,640 - This ain't going to do it. - Hmm? 999 00:46:46,640 --> 00:46:48,480 - This isn't going to do it. - Why not? 1000 00:46:48,480 --> 00:46:50,720 It's just going to... No. 1001 00:46:50,720 --> 00:46:51,960 - OK. - That's it. 1002 00:46:51,960 --> 00:46:53,640 INDISTINCT WHISPERING 1003 00:47:02,960 --> 00:47:05,240 It's judgment time. 1004 00:47:05,240 --> 00:47:07,840 - Ian, do you need a hand or are you OK? - I should be OK. 1005 00:47:16,400 --> 00:47:19,280 It looks absolutely stunning. 1006 00:47:19,280 --> 00:47:22,080 It would be a centrepiece of the table. 1007 00:47:22,080 --> 00:47:25,840 You've got a very nice line round the outside here. 1008 00:47:25,840 --> 00:47:27,800 Just a gentle browning. 1009 00:47:30,200 --> 00:47:32,320 It's a beautiful flavour, it's lovely. 1010 00:47:32,320 --> 00:47:35,520 When have I ever had tarragon and apple? 1011 00:47:35,520 --> 00:47:36,880 And I like it. 1012 00:47:36,880 --> 00:47:39,160 The flavour of the pecan salted caramel 1013 00:47:39,160 --> 00:47:41,880 with the rosemary... is exceptional. 1014 00:47:41,880 --> 00:47:43,720 That is sheer heaven on a plate. 1015 00:47:43,720 --> 00:47:45,000 Fantastic flavour. 1016 00:47:45,000 --> 00:47:47,400 I'm not getting the peppercorns, though. 1017 00:47:51,480 --> 00:47:53,280 These chocolate leaves are lovely. 1018 00:47:53,280 --> 00:47:54,800 Well done. Is that pastry or...? 1019 00:47:54,800 --> 00:47:56,840 It's pastry base all the way through, yes. 1020 00:47:56,840 --> 00:48:00,480 It's overbaked. The consistency is not creamy, it's quite dry. 1021 00:48:00,480 --> 00:48:03,040 All the moisture's been taken out of it during the baking. 1022 00:48:03,040 --> 00:48:05,760 You could have brought it out five or ten minutes earlier. 1023 00:48:05,760 --> 00:48:08,240 Is this the same or a totally different mixture? 1024 00:48:08,240 --> 00:48:09,760 It's the same cheese mixture. 1025 00:48:09,760 --> 00:48:12,880 It's always very difficult to put things like blackberries 1026 00:48:12,880 --> 00:48:15,600 into a mixture because this, 1027 00:48:15,600 --> 00:48:17,080 having had a long bake, 1028 00:48:17,080 --> 00:48:20,720 it is beginning to bleed into the actual cheesecake. 1029 00:48:20,720 --> 00:48:23,400 Right, let's get into the bottom. Same mixture again. 1030 00:48:24,560 --> 00:48:27,080 It's a shame, it's overbaked and quite dry. 1031 00:48:32,440 --> 00:48:34,760 Now, you've made the same one on each one, haven't you? 1032 00:48:34,760 --> 00:48:36,880 So, I might just go straight for the middle one. 1033 00:48:36,880 --> 00:48:39,520 It looks slightly overbaked. 1034 00:48:39,520 --> 00:48:41,440 It's quite dark on the outside. 1035 00:48:41,440 --> 00:48:43,720 Your base is very thick. 1036 00:48:43,720 --> 00:48:44,840 Yeah. 1037 00:48:44,840 --> 00:48:48,200 The elderflower comes through, it's quite delicate, but it's a bit.. 1038 00:48:48,200 --> 00:48:51,240 That had just a little bit too long cooking 1039 00:48:51,240 --> 00:48:53,520 and it hasn't got that creamy texture. 1040 00:48:53,520 --> 00:48:56,000 I don't think you utilised the time properly and, 1041 00:48:56,000 --> 00:48:58,000 when you did, you burnt it. 1042 00:49:02,920 --> 00:49:04,880 It is a bit of a mess, was it still hot? 1043 00:49:04,880 --> 00:49:06,440 Warm, I think, but yes. 1044 00:49:06,440 --> 00:49:08,000 Which wouldn't help the meringue. 1045 00:49:08,000 --> 00:49:10,120 Your base has turned out a bit like bird seed. 1046 00:49:10,120 --> 00:49:13,720 It just all falls apart - it's very, very crumbly. 1047 00:49:13,720 --> 00:49:15,960 That is beautifully creamy. 1048 00:49:15,960 --> 00:49:18,640 It could have done with just a few more minutes in the oven. 1049 00:49:18,640 --> 00:49:20,400 Right in the middle, 1050 00:49:20,400 --> 00:49:22,440 it's a little bit soft. 1051 00:49:22,440 --> 00:49:23,960 A little bit clumpy, I think. 1052 00:49:23,960 --> 00:49:26,720 - Bad time management, we'd put that down to. - Yeah. 1053 00:49:31,560 --> 00:49:33,880 I love to see your caramel work 1054 00:49:33,880 --> 00:49:37,680 and the hazelnuts with the lovely little tails going up. 1055 00:49:37,680 --> 00:49:38,960 Look at that. 1056 00:49:38,960 --> 00:49:41,160 That texture looks great. 1057 00:49:41,160 --> 00:49:42,200 The flavour is lovely. 1058 00:49:42,200 --> 00:49:44,840 The rosemary's coming through, the honey's coming through. 1059 00:49:44,840 --> 00:49:47,240 Love the rosemary, it's so delicate. 1060 00:49:47,240 --> 00:49:48,840 Right, next layer. 1061 00:49:50,000 --> 00:49:52,560 Hazelnut's hit me straight away and I love it. 1062 00:49:52,560 --> 00:49:54,200 You've got the texture right there. 1063 00:49:54,200 --> 00:49:56,600 It's a very nice flavour, a very nice consistency. 1064 00:49:56,600 --> 00:49:58,760 The last one. 1065 00:49:58,760 --> 00:50:00,280 That is fantastic. 1066 00:50:00,280 --> 00:50:01,480 I mean, really good. 1067 00:50:01,480 --> 00:50:03,440 Mango is such a mellow flavour, 1068 00:50:03,440 --> 00:50:06,120 but that, in there, is beautiful. 1069 00:50:06,120 --> 00:50:07,720 Absolutely spot on. 1070 00:50:07,720 --> 00:50:09,000 The texture's great 1071 00:50:09,000 --> 00:50:12,440 and then you've got the beautiful sugar work on the outside. 1072 00:50:16,760 --> 00:50:18,400 I think, overall, 1073 00:50:18,400 --> 00:50:21,640 the piping's a little bit of a mess. 1074 00:50:21,640 --> 00:50:23,160 I know. 1075 00:50:23,160 --> 00:50:25,040 It's beautifully creamy, 1076 00:50:25,040 --> 00:50:26,360 it's a lovely texture. 1077 00:50:28,160 --> 00:50:29,480 Delicious. 1078 00:50:29,480 --> 00:50:32,000 But let's check out the next layer. 1079 00:50:33,400 --> 00:50:35,520 I think the texture's OK, 1080 00:50:35,520 --> 00:50:37,520 but, for me, it's over sweet. 1081 00:50:37,520 --> 00:50:39,080 We'll try the last one, 1082 00:50:39,080 --> 00:50:40,400 we'll leave that where it is. 1083 00:50:40,400 --> 00:50:42,160 It's an absolutely beautiful texture, 1084 00:50:42,160 --> 00:50:44,960 it cuts like a knife, it holds its shape. 1085 00:50:44,960 --> 00:50:46,360 It's beautiful. 1086 00:50:46,360 --> 00:50:49,680 Lovely flavour. You must have rushed to get all of these three together. 1087 00:50:49,680 --> 00:50:52,480 You almost ruined it by putting the bits on the outside. 1088 00:50:57,880 --> 00:50:59,560 Sandy, my love, do you need a hand? 1089 00:50:59,560 --> 00:51:03,520 Yes, please the third tier is just not on top. 1090 00:51:03,520 --> 00:51:06,840 - Thank you. - There we go. - Well done, Sandy, my love. - Thanks. 1091 00:51:08,040 --> 00:51:10,080 - There we go. - Well done, my love. 1092 00:51:10,080 --> 00:51:11,480 Safe passage, Sandra. 1093 00:51:11,480 --> 00:51:14,040 You didn't manage to get this one on the top. 1094 00:51:14,040 --> 00:51:15,960 I tried, but there was either 1095 00:51:15,960 --> 00:51:18,560 going to be a splodge of three 1096 00:51:18,560 --> 00:51:20,360 or just slide. 1097 00:51:20,360 --> 00:51:23,640 You've got that silky smooth, beautifully soft cheesecake 1098 00:51:23,640 --> 00:51:27,080 with these quite big clumps of the... 1099 00:51:27,080 --> 00:51:29,520 candied fruit - for want of a better word. 1100 00:51:29,520 --> 00:51:31,160 - It's raw underneath. - Oh, dear. 1101 00:51:31,160 --> 00:51:33,600 - In the middle, it's not done and it's runny. - Yeah. 1102 00:51:33,600 --> 00:51:36,280 And the last one has a raw base. 1103 00:51:36,280 --> 00:51:38,480 And it's not cooked in the middle. 1104 00:51:39,600 --> 00:51:40,800 MEL AND SUE: Nadiya. 1105 00:51:48,880 --> 00:51:50,680 THEY WHIMPER 1106 00:51:58,200 --> 00:51:59,720 That looks amazing. 1107 00:51:59,720 --> 00:52:02,600 - Very clever. Is that Italian meringue you've used? - Yes. 1108 00:52:02,600 --> 00:52:03,840 Well, one thing's for sure. 1109 00:52:03,840 --> 00:52:05,560 If you've done it in a crust like this, 1110 00:52:05,560 --> 00:52:08,640 you know that your cheesecake isn't going to leek out, don't you? 1111 00:52:08,640 --> 00:52:10,760 It actually tastes like cream soda. 1112 00:52:10,760 --> 00:52:12,600 It is quite creamy, it's just a bit too dry, 1113 00:52:12,600 --> 00:52:15,400 because it's been overbaked. The flavour you've got from it... 1114 00:52:15,400 --> 00:52:17,680 I didn't think you could get a flavour like cream soda 1115 00:52:17,680 --> 00:52:19,640 in a cheesecake before, that's a new one on me. 1116 00:52:19,640 --> 00:52:22,880 - What's the bright yellow one on top? - That's the lemon ganache. 1117 00:52:22,880 --> 00:52:24,120 - It's great fun. - Well done. 1118 00:52:24,120 --> 00:52:25,520 Great fun on the flavour. 1119 00:52:25,520 --> 00:52:27,880 The base on the bottom tier is nice and thin, 1120 00:52:27,880 --> 00:52:30,160 and a lovely ginger flavour is coming through. 1121 00:52:30,160 --> 00:52:32,440 - That's ingenious. - Well done. 1122 00:52:32,440 --> 00:52:33,480 Well done. 1123 00:52:40,400 --> 00:52:42,480 I would be proud if I'd made that one. 1124 00:52:42,480 --> 00:52:44,480 Perfect texture throughout 1125 00:52:44,480 --> 00:52:47,720 and just the right amount of colour on the outside. 1126 00:52:48,840 --> 00:52:50,800 That tastes very, very good. 1127 00:52:50,800 --> 00:52:52,840 I can taste the honeycomb... 1128 00:52:52,840 --> 00:52:53,960 and I like it. 1129 00:52:53,960 --> 00:52:55,920 Let's try the next one. 1130 00:52:55,920 --> 00:52:58,000 The coconut going through there is delicious, 1131 00:52:58,000 --> 00:53:00,440 the consistency with the first and second are spot on. 1132 00:53:00,440 --> 00:53:03,200 I just hope we get it near in the third one. 1133 00:53:03,200 --> 00:53:06,000 Well, you've jolly well got to like peanut butter to have this one 1134 00:53:06,000 --> 00:53:07,280 and it's a very good flavour. 1135 00:53:07,280 --> 00:53:09,440 It's much more dense than the other one. 1136 00:53:09,440 --> 00:53:11,800 That is a fantastic trio of cheesecakes. 1137 00:53:11,800 --> 00:53:14,760 Texture, appearance and taste. 1138 00:53:23,600 --> 00:53:25,880 It's been an amazing Showstopper day, hasn't it? 1139 00:53:25,880 --> 00:53:27,840 We've seen real ingenuity, 1140 00:53:27,840 --> 00:53:30,840 both in flavours and also style, 1141 00:53:30,840 --> 00:53:31,960 would you say? 1142 00:53:31,960 --> 00:53:34,200 Some people have saved themselves and some people 1143 00:53:34,200 --> 00:53:36,080 have put themselves into a bit of trouble. 1144 00:53:36,080 --> 00:53:38,560 Let's talk about school swot, Ian, 1145 00:53:38,560 --> 00:53:41,960 who has been Star Baker for the last two weeks. 1146 00:53:41,960 --> 00:53:44,360 His flavour combinations were pretty extraordinary. 1147 00:53:44,360 --> 00:53:47,560 They were extraordinary, but blow me if they didn't work. 1148 00:53:47,560 --> 00:53:49,920 And of course, when you actually looked at his, 1149 00:53:49,920 --> 00:53:53,680 he had three separate cheesecakes - they looked magnificent. 1150 00:53:53,680 --> 00:53:56,440 Who would think that tarragon and apple would go well together. 1151 00:53:56,440 --> 00:53:57,680 - Marvellous. - They did. 1152 00:53:57,680 --> 00:54:00,720 MEL: So, Ian possibly in contention for Star Baker again, I'm guessing? 1153 00:54:00,720 --> 00:54:02,280 I think Ian, I think Tamal 1154 00:54:02,280 --> 00:54:05,520 and Nadiya's Showstopper was very unusual. 1155 00:54:05,520 --> 00:54:08,160 So, I mean, I think there are a few people up there, 1156 00:54:08,160 --> 00:54:10,320 but I think certainly in a bit of trouble, 1157 00:54:10,320 --> 00:54:13,560 you have Sandy, Paul, Alvin... 1158 00:54:13,560 --> 00:54:15,560 and I think Mat saved himself. 1159 00:54:15,560 --> 00:54:17,160 Well, news in, 1160 00:54:17,160 --> 00:54:20,000 the cows of the UK are now empty. 1161 00:54:20,000 --> 00:54:21,640 The entire dairy production of the UK 1162 00:54:21,640 --> 00:54:23,600 has just gone into Paul and Mary's stomach. 1163 00:54:23,600 --> 00:54:25,600 But the good news is you have four slices each, 1164 00:54:25,600 --> 00:54:27,600 - so you can take those away. - There you go. 1165 00:54:27,600 --> 00:54:29,120 In fact, shall they have them now? 1166 00:54:29,120 --> 00:54:31,080 I think they should tuck in now. Get a spoon. 1167 00:54:31,080 --> 00:54:32,600 Stop being silly. Come on. 1168 00:54:44,920 --> 00:54:48,600 Bakers, who'd like a slice of baked cheesecake? 1169 00:54:48,600 --> 00:54:50,480 I've got 27 of them backstage. 1170 00:54:53,000 --> 00:54:54,880 I've got the lovely job, this time, 1171 00:54:54,880 --> 00:54:57,480 of telling you who Paul and Mary have decided 1172 00:54:57,480 --> 00:54:59,360 is this week's Star Baker. 1173 00:54:59,360 --> 00:55:02,120 Now, I like to think of this person... 1174 00:55:02,120 --> 00:55:05,320 tinkering away, experimenting, 1175 00:55:05,320 --> 00:55:07,600 in a, sort of, professor type way - 1176 00:55:07,600 --> 00:55:09,360 possibly in their pantry - 1177 00:55:09,360 --> 00:55:13,240 creating all sorts of awesome flavour combinations. 1178 00:55:13,240 --> 00:55:16,760 This person is the Bake Off's very own 1179 00:55:16,760 --> 00:55:18,960 Ian-genuity self. 1180 00:55:18,960 --> 00:55:21,480 Ian, for the third time running, you are Star Baker. 1181 00:55:21,480 --> 00:55:23,600 APPLAUSE 1182 00:55:23,600 --> 00:55:25,080 Well done. 1183 00:55:27,080 --> 00:55:30,000 Well done, Ian. 1184 00:55:30,000 --> 00:55:31,880 So, Mel and I alternate this job 1185 00:55:31,880 --> 00:55:35,640 and this week, sadly, I have to deliver the bad news and... 1186 00:55:37,800 --> 00:55:39,320 ..with real sadness, 1187 00:55:39,320 --> 00:55:41,640 the person who is leaving us this week... 1188 00:55:43,040 --> 00:55:45,000 ..is Sandy. 1189 00:55:45,000 --> 00:55:47,000 We're sorry to see you go, Sandy. 1190 00:55:47,000 --> 00:55:48,680 No, that's OK. 1191 00:55:48,680 --> 00:55:51,040 - Come on, let's cover her. - Bring it in. 1192 00:55:53,080 --> 00:55:55,240 I do feel proud of what I have achieved 1193 00:55:55,240 --> 00:55:57,560 and I'm going to keep baking, yeah. 1194 00:55:59,000 --> 00:56:01,200 I might even improve. 1195 00:56:01,200 --> 00:56:03,560 SHE LAUGHS 1196 00:56:03,560 --> 00:56:06,000 I might even get better. 1197 00:56:07,200 --> 00:56:08,720 Sandy is a great baker. 1198 00:56:08,720 --> 00:56:11,280 You don't get in this tent by being a poor baker at all. 1199 00:56:11,280 --> 00:56:13,640 I think Sandy really stretched herself this week 1200 00:56:13,640 --> 00:56:15,480 and it just didn't quite work 1201 00:56:15,480 --> 00:56:17,600 and I know she'll be kicking herself. 1202 00:56:17,600 --> 00:56:20,040 INDISTINCT CHAT AND LAUGHTER 1203 00:56:20,040 --> 00:56:23,000 There you have it, the train of Ian ploughs on. 1204 00:56:23,000 --> 00:56:24,560 Three Star Bakers on the bounce. 1205 00:56:24,560 --> 00:56:26,600 It's going to be fascinating to see what happens 1206 00:56:26,600 --> 00:56:30,120 with the other guys now - how they consider Ian in the future. 1207 00:56:30,120 --> 00:56:31,640 Is he the threat? 1208 00:56:31,640 --> 00:56:34,840 It's really irritating. Three weeks in a row - what? 1209 00:56:34,840 --> 00:56:38,480 I mean, Ian's a teacher's pet really, so... 1210 00:56:38,480 --> 00:56:39,880 He's totally a teacher's pet. 1211 00:56:39,880 --> 00:56:43,440 He's inventive, he's fantastic on his flavours 1212 00:56:43,440 --> 00:56:45,520 and he certainly has panache. 1213 00:56:45,520 --> 00:56:47,680 I want to dance on the train and go, 1214 00:56:47,680 --> 00:56:52,720 "Yes, me! Humble me has suddenly done something rather amazing." 1215 00:56:52,720 --> 00:56:54,400 Next time, 1216 00:56:54,400 --> 00:56:56,840 the bakers wrestle with free-from baking. 1217 00:56:56,840 --> 00:56:59,160 - Look away. - This is not a technical. I can look. 1218 00:56:59,160 --> 00:57:00,800 I'm doing whatever you're doing. 1219 00:57:00,800 --> 00:57:03,400 They flex their muscles with sugarless cakes... 1220 00:57:03,400 --> 00:57:05,720 That is one ugly looking cake. 1221 00:57:05,720 --> 00:57:07,600 ..grapple with non-gluten bread... 1222 00:57:07,600 --> 00:57:09,600 It's really soft and it's really wet. 1223 00:57:09,600 --> 00:57:12,360 ..and fight with dairy-free ice cream rolls. 1224 00:57:12,360 --> 00:57:14,200 There's another desert island. 1225 00:57:14,200 --> 00:57:15,240 Well... 1226 00:57:16,360 --> 00:57:17,680 He hasn't got that.