1 00:00:02,000 --> 00:00:04,280 Week five, halfway through, and the tension is mounting. 2 00:00:04,280 --> 00:00:06,240 - Time to do some yoga. - Oh, what's that move? 3 00:00:06,240 --> 00:00:09,840 - It's a Battenberg in repose. - Gosh. I always like the downward baguette. 4 00:00:09,840 --> 00:00:12,040 BOTH: Welcome to The Great British Bake Off. 5 00:00:12,040 --> 00:00:13,880 - Last time... - They're humongous! 6 00:00:13,880 --> 00:00:15,440 - ..batter. - Don't look at these. 7 00:00:15,440 --> 00:00:17,880 These are not the Yorkshires you're looking for. 8 00:00:17,880 --> 00:00:20,480 An epic tale of the rise and fall of puddings. 9 00:00:20,480 --> 00:00:23,680 - They're going in the bin. - But after over-frying her bunnies... 10 00:00:23,680 --> 00:00:25,480 Oh! I might have mucked them up. 11 00:00:25,480 --> 00:00:28,400 ..Kate became the fourth baker to leave the tent. 12 00:00:28,400 --> 00:00:31,800 - I feel really guilty. - No, it's fine. I had a shocking week. 13 00:00:31,800 --> 00:00:35,440 - Tossing the perfect pancake... - They are very nice, aren't they? - Yes. 14 00:00:35,440 --> 00:00:39,120 - ..and standout churros... - Thank you, Benjamina. - You've cracked it. 15 00:00:39,120 --> 00:00:41,680 ..gave Benjamina her first Star Baker crown. 16 00:00:42,800 --> 00:00:45,280 - This time... - 17 00:00:45,280 --> 00:00:46,600 ..it's pastry. 18 00:00:46,600 --> 00:00:50,680 - One down, a million processes to go. - A Danish classic... 19 00:00:50,680 --> 00:00:54,920 - Time is running out. - ..a technical tart... - This is a disaster. 20 00:00:54,920 --> 00:00:59,080 - ..and an amusing... - Like a pizza. - ..filo Showstopper. 21 00:00:59,080 --> 00:01:03,080 - I was so calm earlier. - Oh, my word, the oven wasn't on. 22 00:01:25,480 --> 00:01:27,640 Great to have reached week five. 23 00:01:27,640 --> 00:01:29,240 Having got this far, 24 00:01:29,240 --> 00:01:31,920 I really want to get to the end now. 25 00:01:31,920 --> 00:01:34,040 I'm a friendly kind of competitive. 26 00:01:34,040 --> 00:01:36,520 I would love to get Star Baker before I leave the tent, 27 00:01:36,520 --> 00:01:38,480 which hopefully won't be for a while. 28 00:01:38,480 --> 00:01:39,960 'Having won Star Baker last week,' 29 00:01:39,960 --> 00:01:42,600 I think it does add a little bit of pressure because you don't 30 00:01:42,600 --> 00:01:46,280 want to go from the top and then just crash all the way down. 31 00:01:46,280 --> 00:01:49,400 'Last week was such a disaster that sometimes I just think,' 32 00:01:49,400 --> 00:01:51,200 "Am I worthy of being here?" 33 00:01:51,200 --> 00:01:52,600 'When you see the tent,' 34 00:01:52,600 --> 00:01:56,160 just occasionally you think of turning around and going home. 35 00:01:56,160 --> 00:01:59,360 And then you think, "No! You've got so much to do and share, 36 00:01:59,360 --> 00:02:01,080 "get on in, get it done." 37 00:02:02,800 --> 00:02:05,360 Morning, bakers. It is pastry week. 38 00:02:05,360 --> 00:02:07,400 Paul and Mary would love you, please, 39 00:02:07,400 --> 00:02:12,080 for this Signature Challenge, to make 24 breakfast pastries. 40 00:02:12,080 --> 00:02:16,640 We would like you to make two different types, that's 12 of each, and they must be Danish pastries. 41 00:02:16,640 --> 00:02:21,080 Fill them, glaze them, make them look as dainty and beautiful 42 00:02:21,080 --> 00:02:23,880 as Paul's weekend alter ego. 43 00:02:23,880 --> 00:02:26,200 You've got three and a half hours on this challenge. 44 00:02:26,200 --> 00:02:28,600 - On your marks... - Get set... BOTH: - Bake. 45 00:02:32,640 --> 00:02:36,800 Breakfast pastries, we all love them, but they mustn't forget 46 00:02:36,800 --> 00:02:39,840 the actual dough has a high proportion of butter 47 00:02:39,840 --> 00:02:44,000 and, if it melts out, the breakfast pastry is as dry as old boots. 48 00:02:44,000 --> 00:02:45,800 It's all about time management. 49 00:02:45,800 --> 00:02:48,640 They've got to get that dough ready as quickly as possible. 50 00:02:48,640 --> 00:02:51,080 Then the filling's prepared while the dough's resting 51 00:02:51,080 --> 00:02:55,440 and then, finally, prove the pastry once they've shaped it. 52 00:02:55,440 --> 00:02:58,480 Speed in the early stages of their Signature Bake is crucial. 53 00:02:58,480 --> 00:03:01,000 I've got half of my dough on my foot. 54 00:03:01,000 --> 00:03:03,880 The bakers need their basic Danish pastry dough to begin its 55 00:03:03,880 --> 00:03:05,960 first proving as soon as possible. 56 00:03:05,960 --> 00:03:08,720 It's related to puff pastry but it's much more enriched, 57 00:03:08,720 --> 00:03:11,920 so it's got eggs and sugar and, importantly, yeast. 58 00:03:11,920 --> 00:03:14,240 The pastry is kind of in-between strength and weakness, 59 00:03:14,240 --> 00:03:16,760 it's not one of the best things I do. 60 00:03:16,760 --> 00:03:20,440 For speed, last week's Star Baker, Benjamina, is making one large 61 00:03:20,440 --> 00:03:23,800 batch of dough for both her breakfast pastries. 62 00:03:23,800 --> 00:03:26,200 A peanut butter and banana pinwheel 63 00:03:26,200 --> 00:03:29,720 and a pecan swirl with maple syrup and candied bacon. 64 00:03:29,720 --> 00:03:32,360 I've actually just made up the enriched dough and it's now 65 00:03:32,360 --> 00:03:34,400 in the fridge chilling and proving. 66 00:03:34,400 --> 00:03:37,800 I really need to be good with my time on this one. 67 00:03:37,800 --> 00:03:40,840 While the rest of the bakers race to start their first prove... 68 00:03:40,840 --> 00:03:43,360 It's a little bit wetter than I usually make it, 69 00:03:43,360 --> 00:03:45,800 but it's better to be wetter than it is to be dry. 70 00:03:45,800 --> 00:03:48,040 ..one baker has decided to make the start 71 00:03:48,040 --> 00:03:50,120 of this Signature Bake twice as hard. 72 00:03:50,120 --> 00:03:51,720 You're making two separate doughs, 73 00:03:51,720 --> 00:03:53,560 you're making double work for yourself. 74 00:03:53,560 --> 00:03:57,320 Jane's first dough is for her orange and cardamom pain au raisins. 75 00:03:57,320 --> 00:04:00,360 She's also making chocolate and almond Danish pastries 76 00:04:00,360 --> 00:04:02,440 with a dough flavoured with cinnamon. 77 00:04:02,440 --> 00:04:05,480 I did start making one type with just the orange and then thought, 78 00:04:05,480 --> 00:04:07,840 "Well, if I'm going to do it in two different lots, 79 00:04:07,840 --> 00:04:09,680 "I might as well do two different doughs." 80 00:04:09,680 --> 00:04:10,880 With their dough proving, 81 00:04:10,880 --> 00:04:13,240 the bakers need to quickly prepare the breakfast pastries' 82 00:04:13,240 --> 00:04:15,640 other crucial components - 83 00:04:15,640 --> 00:04:18,080 huge quantities of butter. 84 00:04:18,080 --> 00:04:20,920 The butter needs to be flat, so that it can be folded into the dough. 85 00:04:24,880 --> 00:04:27,800 My neck and my shoulders are quite sore this week. 86 00:04:27,800 --> 00:04:31,280 I'm not sure whether it's pastry-induced... 87 00:04:31,280 --> 00:04:33,720 As well as an apple and cinnamon Danish, 88 00:04:33,720 --> 00:04:36,760 Candice's love of French food has meant she's the only baker 89 00:04:36,760 --> 00:04:39,920 attempting a savoury breakfast pastry based on a croque-monsieur, 90 00:04:39,920 --> 00:04:42,160 with mushrooms and pancetta. 91 00:04:42,160 --> 00:04:44,080 You've got a bunch of thyme there, what's that? 92 00:04:44,080 --> 00:04:45,920 The thyme's going with the mushrooms, 93 00:04:45,920 --> 00:04:47,200 white sauce and a Gruyere. 94 00:04:47,200 --> 00:04:50,400 Gruyere's a good choice for cheese in the way it bakes in a pastry. 95 00:04:50,400 --> 00:04:52,000 Now, the butter that you're putting in, 96 00:04:52,000 --> 00:04:53,840 what's the proportion of butter to the dough? 97 00:04:53,840 --> 00:04:56,200 Half the amount of butter to the pastry. 98 00:04:56,200 --> 00:04:59,040 How are you going to stop the butter from bleeding out while it's baking? 99 00:04:59,040 --> 00:05:00,720 I'm trying to keep the butter really cool, 100 00:05:00,720 --> 00:05:03,320 so I'm bashing it out now while my dough rests 101 00:05:03,320 --> 00:05:06,480 and then, when it's thin and bashed out, I'm putting it in the fridge. 102 00:05:06,480 --> 00:05:09,600 - Thank you very much, Candice. - We'll leave you to bash your butter. 103 00:05:09,600 --> 00:05:11,880 Thank you very much. 104 00:05:11,880 --> 00:05:15,120 Andrew is going a little further than just bashing. 105 00:05:15,120 --> 00:05:16,720 Of course I'm measuring my butter. 106 00:05:16,720 --> 00:05:21,040 I've got to maintain a reputation as a reputable engineer. 107 00:05:21,040 --> 00:05:24,560 Andrew is precisely engineering pastries featuring his mum 108 00:05:24,560 --> 00:05:26,280 and dad's favourite fillings - 109 00:05:26,280 --> 00:05:28,640 pear and chocolate pinwheel for Mum 110 00:05:28,640 --> 00:05:31,320 and spiced date swirls for his dad. 111 00:05:31,320 --> 00:05:34,960 My dad always used to have dates in the glove box of the car when 112 00:05:34,960 --> 00:05:38,200 we were kids - I remember we used to snack away on them. 113 00:05:38,200 --> 00:05:40,320 I like to get nice, neat corners on the butter - 114 00:05:40,320 --> 00:05:43,960 if that means a little bit of hand fudging, that's fine with me. 115 00:05:43,960 --> 00:05:46,640 So, I'm going to get that in the fridge. 116 00:05:46,640 --> 00:05:49,880 Every minute the butter chills and the dough proves... 117 00:05:49,880 --> 00:05:53,000 - Five minutes. - ..should be used to prepare the Danish pastries' 118 00:05:53,000 --> 00:05:57,440 - signature fillings. - OK, now time to chop some fruits. 119 00:05:57,440 --> 00:06:00,760 I grew up in Ghana, we had lots of mangoes, pineapple 120 00:06:00,760 --> 00:06:04,640 and coconuts, so, yeah, let's call it a Ghanaian pastry. 121 00:06:06,480 --> 00:06:09,760 Selasi's transporting himself back to his childhood 122 00:06:09,760 --> 00:06:11,600 with a pineapple and coconut lattice 123 00:06:11,600 --> 00:06:15,120 and a pinwheel filled with mango, ginger and rhubarb. 124 00:06:15,120 --> 00:06:17,040 - It's an unusual combination. - Yes. 125 00:06:17,040 --> 00:06:18,960 What sort of glazes are you having? 126 00:06:18,960 --> 00:06:21,840 So the ginger and mango will have the orange and ginger glaze, 127 00:06:21,840 --> 00:06:24,240 coconut and pineapple will have a pineapple glaze, 128 00:06:24,240 --> 00:06:26,680 and then they'll have a lemon and lime drizzle. 129 00:06:26,680 --> 00:06:29,280 These sound amazing in flavours. Be careful of the texture of the 130 00:06:29,280 --> 00:06:31,080 coconut though, that it doesn't destroy it. 131 00:06:31,080 --> 00:06:33,800 - We'll love you and leave you. - That's to go. 132 00:06:36,000 --> 00:06:37,920 - Thanks, buddy. - That's all right. 133 00:06:37,920 --> 00:06:41,040 The bakers now face the toughest bit of multitasking 134 00:06:41,040 --> 00:06:43,080 that they've experienced so far. 135 00:06:43,080 --> 00:06:46,600 - Get a good banana flavour. - Whilst making their fillings... 136 00:06:46,600 --> 00:06:48,080 Get it nice and crispy. 137 00:06:48,080 --> 00:06:51,600 ..they also have to begin the vital process of pastry lamination... 138 00:06:51,600 --> 00:06:53,960 Oh, you're on your folds already? 139 00:06:53,960 --> 00:06:58,840 - Oh, my God. - ..layering their chilled butter between their proved dough. 140 00:06:58,840 --> 00:07:02,880 Maybe I'm rushing. This is my second dough. 141 00:07:02,880 --> 00:07:04,320 If I've measured this right, 142 00:07:04,320 --> 00:07:06,720 this should cover two thirds of my pastry. 143 00:07:08,120 --> 00:07:10,280 It's not how it should be, but, oh, well. 144 00:07:10,280 --> 00:07:12,400 It's important that no butter comes through, 145 00:07:12,400 --> 00:07:15,680 - so I'm just going to pinch it together. - Seal the edges. 146 00:07:18,240 --> 00:07:20,960 So, I've just done a standard envelope fold, 147 00:07:20,960 --> 00:07:23,480 so like you would fold a letter. 148 00:07:23,480 --> 00:07:26,680 I'm doing a book turn, which is probably different to what 149 00:07:26,680 --> 00:07:30,000 a lot of the other bakers are doing, but I get more layers quicker. 150 00:07:30,000 --> 00:07:31,600 There. 151 00:07:31,600 --> 00:07:34,160 One down, a million processes to go. 152 00:07:35,560 --> 00:07:39,360 I'm going to cook the apple and I'm using oranges and lemons, 153 00:07:39,360 --> 00:07:41,640 and it absolutely lifts the apple. 154 00:07:41,640 --> 00:07:46,160 Val needs to find the time to perfect her pecan and maple syrup 155 00:07:46,160 --> 00:07:50,520 pinwheels, as well as her apple and sultana-topped cinnamon swirls. 156 00:07:50,520 --> 00:07:53,920 You're doing a cinnamon swirl and you're going to top it with apple, 157 00:07:53,920 --> 00:07:55,120 so it's not in it then? 158 00:07:55,120 --> 00:07:58,760 It's on it. So I use a spoon and make a little well in it, 159 00:07:58,760 --> 00:08:01,280 - so the apple sits in the middle. - Does it not fall off? 160 00:08:01,280 --> 00:08:04,600 - No, it doesn't. - Well, it's sort of in it as well as on it. 161 00:08:04,600 --> 00:08:07,960 - In it and on it. And I have my secret weapon with me. - Oh, hello. 162 00:08:07,960 --> 00:08:10,480 - Dental floss. - What on earth are you going to do with that? 163 00:08:10,480 --> 00:08:14,680 You have your dough, and then you make a loop and you pull it. 164 00:08:14,680 --> 00:08:16,280 You get a nice, clean cut. 165 00:08:16,280 --> 00:08:19,440 - You're the first person we've had who's flossed her pastry. - Yes. 166 00:08:19,440 --> 00:08:22,840 I want the judges to be able to taste each element. 167 00:08:22,840 --> 00:08:25,400 There's some ground ginger, cinnamon and some nutmeg in there 168 00:08:25,400 --> 00:08:27,520 and I don't want it to kind of overwhelm the Danish, 169 00:08:27,520 --> 00:08:30,120 because that's happened in the past with my bread and Mary didn't 170 00:08:30,120 --> 00:08:32,880 appreciate the amount of chilli that I put in there. 171 00:08:32,880 --> 00:08:36,160 Rav's banking on a classic pecan, walnut and maple plait 172 00:08:36,160 --> 00:08:39,360 and cinnamon swirls with simple lemon icing. 173 00:08:39,360 --> 00:08:41,800 I hope they're not too disappointed that I haven't been too 174 00:08:41,800 --> 00:08:43,400 creative with my flavours. 175 00:08:46,920 --> 00:08:48,440 This is my second turn, 176 00:08:48,440 --> 00:08:51,760 so I'm getting this out to 50 by 20 centimetres. 177 00:08:51,760 --> 00:08:55,360 The butter has broken up a little bit, which is interesting. 178 00:08:55,360 --> 00:08:56,720 We'll go with it. 179 00:08:59,320 --> 00:09:02,040 Oh, we've got butter. Put some flour on there 180 00:09:02,040 --> 00:09:05,440 cos you do not want your butter leaking out or it's going to 181 00:09:05,440 --> 00:09:06,760 ruin your layers. 182 00:09:06,760 --> 00:09:10,120 There should be 27 layers, so I think three turns, 183 00:09:10,120 --> 00:09:11,520 but I get confused. 184 00:09:11,520 --> 00:09:14,560 There is a formula to work out how many layers you'll get. 185 00:09:14,560 --> 00:09:16,240 Layers of lamination equals F, 186 00:09:16,240 --> 00:09:18,760 which I think is the number of folds, 187 00:09:18,760 --> 00:09:21,880 plus one to the power of how many times you turn. 188 00:09:21,880 --> 00:09:24,080 That'll give you the layers. 189 00:09:24,080 --> 00:09:25,720 I've got three at the moment, 190 00:09:25,720 --> 00:09:30,080 so, when I fold it again, I'll have nine. I can do three times three. 191 00:09:30,080 --> 00:09:32,760 Third one will be 27. 192 00:09:32,760 --> 00:09:34,000 I've done another book turn, 193 00:09:34,000 --> 00:09:37,560 which is where I'll get four times that many layers. 194 00:09:37,560 --> 00:09:39,880 Benjamina, that's two. How's your bacon? 195 00:09:39,880 --> 00:09:43,760 Oh, no. I need some more bacon. 196 00:09:43,760 --> 00:09:46,240 Little bit annoyed. I was ahead when I put it in. 197 00:09:46,240 --> 00:09:49,000 Just putting in my pancetta, 198 00:09:49,000 --> 00:09:51,640 can't really beat bacon and mushroom for breakfast. 199 00:09:51,640 --> 00:09:54,880 But the flavours could be good and the pastry could be rubbish. 200 00:09:54,880 --> 00:09:58,680 - HE SINGS: - Da-da-da. - Tom's breakfast choices are a little healthier. 201 00:09:58,680 --> 00:10:00,000 I want this quite crisp 202 00:10:00,000 --> 00:10:02,120 because it's going to get some moisture 203 00:10:02,120 --> 00:10:03,840 from the cooking pastry anyway. 204 00:10:03,840 --> 00:10:06,920 Tom's granola will be rolled into his spirals and he's making 205 00:10:06,920 --> 00:10:09,800 square turnovers filled with creme patissiere, 206 00:10:09,800 --> 00:10:12,600 blended with another almost-healthy option. 207 00:10:12,600 --> 00:10:14,960 Wheat biscuits with creme pat? 208 00:10:14,960 --> 00:10:17,280 Now, that's going to be very different. 209 00:10:17,280 --> 00:10:19,840 The flavour's quite similar to when you get to the end of your 210 00:10:19,840 --> 00:10:22,400 bowl of cereal and you drink the milk, but I've added a bit of 211 00:10:22,400 --> 00:10:25,680 vanilla to this, just to make it a little bit more classic as well. 212 00:10:25,680 --> 00:10:27,000 OK, sounds interesting. 213 00:10:27,000 --> 00:10:29,680 As you say in the breakfast cereal world, Cheerio. 214 00:10:29,680 --> 00:10:32,560 I'm leaving the tent guys, it's been really great. 215 00:10:34,160 --> 00:10:35,640 This is my final turn. 216 00:10:38,600 --> 00:10:42,240 I'm just squashing down to try and get the butter a bit even. 217 00:10:42,240 --> 00:10:46,160 Going to do another book turn now, so I should get even more layers. 218 00:10:46,160 --> 00:10:50,160 One hour remaining to make 24 Danish pastries. 219 00:10:50,160 --> 00:10:52,240 220 00:10:52,240 --> 00:10:55,360 In order to give the pastry the maximum time to rest... 221 00:10:55,360 --> 00:10:57,680 I've only got two minutes till something happens, so... 222 00:10:57,680 --> 00:10:59,840 You've got two minutes and 24 seconds, actually. 223 00:10:59,840 --> 00:11:02,200 ..the bakers should leave shaping and filling 224 00:11:02,200 --> 00:11:03,720 until the last possible minute. 225 00:11:03,720 --> 00:11:06,560 So, these will be my apple roses. 226 00:11:06,560 --> 00:11:08,920 But every minute they aren't shaping and filling... 227 00:11:08,920 --> 00:11:11,760 Now, dough, just make sure that's all right. 228 00:11:11,760 --> 00:11:13,960 ..is a minute they won't have for baking. 229 00:11:13,960 --> 00:11:18,080 - 50 minutes. - How many? - 5-0. - 5-0, OK. 230 00:11:18,080 --> 00:11:21,600 I'm pretty pleased with how the pastry's come out. 231 00:11:21,600 --> 00:11:25,480 I'm making the pinwheels. You get a beautiful, crisp point, 232 00:11:25,480 --> 00:11:27,840 but the middle will be nice and soft. 233 00:11:27,840 --> 00:11:29,720 Success second time round. 234 00:11:29,720 --> 00:11:32,560 I kept an eye on it, I watched it like a hawk. 235 00:11:32,560 --> 00:11:34,240 Somehow, time has escaped me. 236 00:11:34,240 --> 00:11:36,800 - It looks like origami. - It does look like origami. 237 00:11:36,800 --> 00:11:39,360 You fold it over, so you end up with a little... 238 00:11:39,360 --> 00:11:42,000 Hang on, you've totally lost me there already. 239 00:11:42,000 --> 00:11:46,200 Just take one side over underneath, the other side over the top and 240 00:11:46,200 --> 00:11:50,280 then I'm just going to put the bechamel on top in the gap. 241 00:11:50,280 --> 00:11:52,560 Would you call that a little lattice or a...? 242 00:11:52,560 --> 00:11:54,960 I have no idea what you'd call it, really. 243 00:11:54,960 --> 00:11:57,600 - Jane's open pocket. Jane's... - Yeah, my kids have discovered that. 244 00:11:57,600 --> 00:11:59,800 - MEL LAUGHS - Yeah, I bet they have. 245 00:12:03,480 --> 00:12:05,240 Should have an hour of proving. 246 00:12:05,240 --> 00:12:07,880 Bless them, they're going to have ten minutes. 247 00:12:07,880 --> 00:12:10,200 I don't actually know if Paul likes peanut butter, 248 00:12:10,200 --> 00:12:11,920 he didn't say he disliked it. 249 00:12:11,920 --> 00:12:14,160 I just want to make sure I get it edge to edge 250 00:12:14,160 --> 00:12:15,560 cos I don't want any gaps. 251 00:12:19,120 --> 00:12:21,200 Want to make sure I don't coil it too tight 252 00:12:21,200 --> 00:12:23,080 cos I want to give it room to grow. 253 00:12:27,320 --> 00:12:31,160 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12. 254 00:12:31,160 --> 00:12:34,520 - Might even get a bonus one out. - How's the pastry flossing going? 255 00:12:34,520 --> 00:12:37,480 - Immensely clean. - Have you found any cavities or... 256 00:12:37,480 --> 00:12:40,760 - Um... - ..all clear? - All clear. 257 00:12:40,760 --> 00:12:42,400 Oh, it does work, doesn't it? 258 00:12:42,400 --> 00:12:45,000 It's not too badly compressing the layers together, 259 00:12:45,000 --> 00:12:47,200 so hopefully I'll still get that lamination. 260 00:12:47,200 --> 00:12:49,920 Can you have too much chocolate filling? Possibly not. 261 00:12:58,000 --> 00:13:02,040 I'm just going to have to do the other ones really quickly. 262 00:13:02,040 --> 00:13:05,920 Bakers, just 30 minutes left for grievous BUTTERLY harm. 263 00:13:05,920 --> 00:13:09,160 - Just 30 minutes. - Time is running out. 264 00:13:09,160 --> 00:13:12,080 You're not going to plait all those bits, are you? 265 00:13:12,080 --> 00:13:15,080 - This is what I do, I fold it over like this. - I know what it is - 266 00:13:15,080 --> 00:13:16,680 it's a plattice. 267 00:13:16,680 --> 00:13:18,520 It's a half plait, half lattice. 268 00:13:18,520 --> 00:13:20,960 It's a little bit like a pastry cigar, isn't it? 269 00:13:23,400 --> 00:13:24,920 That'll do. 270 00:13:30,840 --> 00:13:32,400 Cool, next one. 271 00:13:34,400 --> 00:13:36,680 My frangipane's melting and escaping. 272 00:13:36,680 --> 00:13:38,760 They're looking a bit messy in there. 273 00:13:38,760 --> 00:13:42,320 - Candice, I don't in any way want to alarm you... - Hmm? 274 00:13:42,320 --> 00:13:43,520 23 minutes to go. 275 00:13:43,520 --> 00:13:47,560 - Thank very much. - OK? Just to put that into perspective. 276 00:13:50,720 --> 00:13:53,520 One more minute, pushing it. 277 00:13:53,520 --> 00:13:56,040 - How long do they need in the oven? - 20 minutes. 278 00:13:56,040 --> 00:13:57,720 20 minutes. OK, you're fine. 279 00:13:57,720 --> 00:14:00,240 That gives you three minutes to play with. 280 00:14:05,520 --> 00:14:08,680 - Hello, darling. - Hello. - How many have you got to do? 281 00:14:08,680 --> 00:14:12,360 A lot. I've still got 12 that are raw, I've got 12 in the oven. 282 00:14:12,360 --> 00:14:14,520 - 12 that are raw?! - 12 that aren't cooked yet. 283 00:14:14,520 --> 00:14:16,800 - OK, and how long do they need? - About 20 minutes. 284 00:14:16,800 --> 00:14:19,400 - OK, you've got about 20 minutes. - Yeah. 285 00:14:19,400 --> 00:14:22,360 They're going in...I think... 286 00:14:22,360 --> 00:14:24,600 although I have no space. 287 00:14:24,600 --> 00:14:26,560 Upper bunk looking good. 288 00:14:27,640 --> 00:14:31,000 Lower bunk also looking good. 289 00:14:31,000 --> 00:14:33,800 I'm going to put three trays in, just so I get something. 290 00:14:37,640 --> 00:14:40,080 I just spilt cheese everywhere. 291 00:14:40,080 --> 00:14:41,920 They are in. 292 00:14:41,920 --> 00:14:45,320 It's the usual position, sat in front of the oven, praying. 293 00:14:45,320 --> 00:14:47,600 Cook faster, please. 294 00:14:47,600 --> 00:14:50,320 - How's it going, Candice? - Well, they're in. 295 00:14:50,320 --> 00:14:53,840 Overdone. The others aren't cooked though, that's the problem. 296 00:14:57,920 --> 00:14:59,240 How much longer have we got? 297 00:14:59,240 --> 00:15:03,720 OK, bakers, you've got five minutes for your Danish to make a killing. 298 00:15:03,720 --> 00:15:05,640 Oh, we're going to be tight on this. 299 00:15:05,640 --> 00:15:08,920 They're not going to be cooked. They're not going to be cooked. 300 00:15:09,920 --> 00:15:14,160 I've only got 11 in there, I've just realised. That's left over. 301 00:15:14,160 --> 00:15:16,320 So...fun times ahead. 302 00:15:18,000 --> 00:15:19,240 Coming out. 303 00:15:33,320 --> 00:15:34,840 Have not got time. 304 00:15:34,840 --> 00:15:38,880 Oh, the butter is not even for real right now. Leaking everywhere. 305 00:15:38,880 --> 00:15:40,240 Oh, dear. 306 00:15:46,280 --> 00:15:51,120 - OK, bakers, this Danish saga is over. - There you go, 12. 307 00:15:52,680 --> 00:15:55,760 - I'm shaking. - Oh, please, God. 308 00:15:59,440 --> 00:16:01,280 Fire! 309 00:16:01,280 --> 00:16:04,600 I think someone put some butter in the bottom of my oven. 310 00:16:16,400 --> 00:16:19,920 - So, Val, have we got 12? - Yes, 12 of each. 311 00:16:27,880 --> 00:16:30,440 What we'll do is we'll start with the pinwheel. 312 00:16:30,440 --> 00:16:34,120 The bake underneath looks a bit pale. Let's have a quick look. 313 00:16:34,120 --> 00:16:36,880 You've got a little bit of a flake, it's gone a bit doughy there 314 00:16:36,880 --> 00:16:38,920 where you put the filling, but that's quite normal. 315 00:16:38,920 --> 00:16:41,040 They're a very good buttery flavour, 316 00:16:41,040 --> 00:16:43,800 but they're a little bit underdone underneath. 317 00:16:43,800 --> 00:16:46,920 I actually like them a little bit softer in the middle. 318 00:16:46,920 --> 00:16:49,080 - Really? - Yes, it's how our family like them, 319 00:16:49,080 --> 00:16:51,400 they like them a bit softer in the middle. 320 00:16:52,680 --> 00:16:55,880 The problem is, when you push a hole in the middle, it falls through. 321 00:16:55,880 --> 00:16:57,960 I was too energetic today, I thought, 322 00:16:57,960 --> 00:17:00,040 "Oh, bother, I pushed right through." 323 00:17:02,040 --> 00:17:05,520 That apple, you've just got the right amount of spice, 324 00:17:05,520 --> 00:17:07,600 but sad that it all falls apart. 325 00:17:11,800 --> 00:17:14,720 They're a lovely inviting colour, but, if you look in here, 326 00:17:14,720 --> 00:17:16,720 it's not quite done. 327 00:17:18,520 --> 00:17:21,800 I don't know that the rhubarb adds to the mango. 328 00:17:21,800 --> 00:17:23,920 I'm not really getting a lot of ginger coming through, 329 00:17:23,920 --> 00:17:25,800 but I'm certainly not getting the almond. 330 00:17:25,800 --> 00:17:29,280 Well done for using fresh pineapple and fresh coconut, 331 00:17:29,280 --> 00:17:31,680 - the flavours really come through. - Thank you. 332 00:17:35,880 --> 00:17:37,760 This is going to be fascinating. 333 00:17:40,840 --> 00:17:45,560 Dry as a bone. With granola on top of that, wow. 334 00:17:45,560 --> 00:17:48,640 A pastry should be buttery when you taste it 335 00:17:48,640 --> 00:17:53,360 and the butter's gone. Absolutely raw layers all the way through. 336 00:17:53,360 --> 00:17:56,040 - Do you know what? I'm not going to. - It's fine. 337 00:17:56,040 --> 00:17:57,200 It's such a shame. 338 00:18:08,400 --> 00:18:10,040 I think the overall plaiting looks good. 339 00:18:10,040 --> 00:18:12,960 I think the colour's OK. How many have you got of these? 340 00:18:12,960 --> 00:18:17,720 - Um, 12 of the cinnamon swirls. - Yeah. 341 00:18:17,720 --> 00:18:21,520 - 11 of the... - 11 plaits. - There's 11 plaits. 342 00:18:23,960 --> 00:18:25,320 They're bone dry, 343 00:18:25,320 --> 00:18:28,080 so what you're left with is a bread with some bits in it. 344 00:18:28,080 --> 00:18:30,640 Can't get any flavour from them. 345 00:18:31,760 --> 00:18:33,360 The nut filling in there... 346 00:18:35,600 --> 00:18:37,720 - ..is delicious. - OK. 347 00:18:41,360 --> 00:18:42,600 If my dad had kept 348 00:18:42,600 --> 00:18:45,120 dates in our glove box, there would have been uproar. 349 00:18:45,120 --> 00:18:47,320 In 1970s Leatherhead, there would have been uproar. 350 00:18:47,320 --> 00:18:49,240 Good lamination all the way through, 351 00:18:49,240 --> 00:18:51,000 you can't see any gaps in there at all. 352 00:18:51,000 --> 00:18:53,640 Immensely tempting, beautiful colour. 353 00:18:53,640 --> 00:18:56,520 These look more biscuit-y because they've been cut very thinly. 354 00:18:56,520 --> 00:18:59,560 Hm. You'd want a bit of height in the Danish itself. 355 00:19:05,680 --> 00:19:06,960 Unbearable silence. 356 00:19:06,960 --> 00:19:12,080 For me, the flavour is very good, but it's just all too close. 357 00:19:12,080 --> 00:19:14,520 If it was thicker, you would have had a proper Danish pastry. 358 00:19:14,520 --> 00:19:18,480 You got away with it. Right, it's a lovely colour on the top. 359 00:19:20,840 --> 00:19:24,560 That pear and the creme patissiere, absolutely delicious. 360 00:19:24,560 --> 00:19:27,320 Pear and creme pat are beautiful together, the chocolate's just 361 00:19:27,320 --> 00:19:31,400 overwhelmed it for me. And it is too thin - you need to have it thicker. 362 00:19:31,400 --> 00:19:32,840 Apart from that, perfect. 363 00:19:32,840 --> 00:19:35,120 - Thank you. - Absolutely perfect. - Thanks. 364 00:19:45,440 --> 00:19:46,480 Did you prove these 365 00:19:46,480 --> 00:19:47,880 before they went in the oven? 366 00:19:47,880 --> 00:19:49,680 I actually didn't have time to prove them. 367 00:19:49,680 --> 00:19:51,920 That's why they've ended up like that. It hasn't grown, 368 00:19:51,920 --> 00:19:54,560 you pop them into a hot oven, the yeast will explode and then throw 369 00:19:54,560 --> 00:19:56,760 all the butter out, which is exactly what's happened. 370 00:19:56,760 --> 00:19:59,040 Did you notice that, on the tray, there was butter? 371 00:19:59,040 --> 00:20:02,640 - Oh, yeah, there was lots. - Sadly, it is raw in the middle. 372 00:20:02,640 --> 00:20:06,280 - Didn't give yourself enough time and it was all rushed. - Hm. 373 00:20:06,280 --> 00:20:07,840 Ha. 374 00:20:07,840 --> 00:20:11,680 The banana and the peanut is just mad. 375 00:20:12,720 --> 00:20:15,000 - Mad - good? - I do like it. - OK. 376 00:20:15,000 --> 00:20:17,840 I've just never had anything like it before. It's bizarre. 377 00:20:17,840 --> 00:20:20,880 I think it works in a Danish, if it was baked properly. 378 00:20:20,880 --> 00:20:23,440 - Maple and the bacon. - And the bacon. 379 00:20:23,440 --> 00:20:26,520 Again, quite raw. All the butter's just left. 380 00:20:26,520 --> 00:20:29,160 Lovely colour around the outside, you've got a nice bit of depth. 381 00:20:29,160 --> 00:20:31,160 Great flavour, really is beautiful. 382 00:20:31,160 --> 00:20:33,720 That's a shame. I think both your fillings are beautiful, 383 00:20:33,720 --> 00:20:35,320 but your pastry needs a lot of work. 384 00:20:35,320 --> 00:20:38,160 - Yeah. - Who was Star Baker last week? - Benjamina. 385 00:20:38,160 --> 00:20:39,440 I don't know, was it? 386 00:20:46,400 --> 00:20:49,880 - That's the ideal pastry right there. - Can you eat that one then, please? 387 00:20:49,880 --> 00:20:54,040 Um... All of these, love the colour and, actually the lamination looks 388 00:20:54,040 --> 00:20:56,480 pretty good as well, but you've overfilled them. 389 00:20:56,480 --> 00:20:58,080 Yes, I did. 390 00:20:58,080 --> 00:21:00,200 That is how I'd expect it to look inside. 391 00:21:00,200 --> 00:21:02,720 Quite irregular, you can see the lamination, 392 00:21:02,720 --> 00:21:04,520 it's baked all the way through. 393 00:21:07,640 --> 00:21:10,040 Gosh, you've got the flavour right, it's delicious. 394 00:21:10,040 --> 00:21:12,360 You've got very good distribution of the fruit - 395 00:21:12,360 --> 00:21:14,600 orange is definitely coming through beautifully. 396 00:21:14,600 --> 00:21:16,080 Let's have a look at this. 397 00:21:16,080 --> 00:21:19,280 Good bake, nice and brown underneath, crispy as well. 398 00:21:22,200 --> 00:21:24,520 - I think the flavour is delicious. - Oh, thank you, thank you. 399 00:21:24,520 --> 00:21:28,040 - You've shown us that you can make a very good pastry. - Thank you. 400 00:21:42,720 --> 00:21:45,000 The savoury ones look pretty good - nice shape. 401 00:21:45,000 --> 00:21:47,200 You've lost a little bit of butter out of there 402 00:21:47,200 --> 00:21:50,160 but, actually, it's well-baked all the way through. 403 00:21:52,360 --> 00:21:55,200 - I think the flavour of the filling's delicious. - Thank you. 404 00:21:55,200 --> 00:21:57,560 However, the pastry itself is very dry... 405 00:21:57,560 --> 00:22:00,840 - OK. - ..and that's because you rushed it and the butter's poured out. 406 00:22:00,840 --> 00:22:02,800 Right, let's try these sweet ones. 407 00:22:02,800 --> 00:22:07,280 How pretty these are, a very original formation of the apple. 408 00:22:10,120 --> 00:22:12,960 These are absolutely delicious. 409 00:22:12,960 --> 00:22:16,200 Beautifully crispy, it's so pretty on the top. 410 00:22:16,200 --> 00:22:18,800 I'm dying to have it, but it's a pity it's not quite done. 411 00:22:18,800 --> 00:22:20,800 Yeah, I just needed a little bit longer. 412 00:22:20,800 --> 00:22:23,360 Could you explain to me why you have a pile of six? 413 00:22:23,360 --> 00:22:25,040 I'm just taking them home for my family. 414 00:22:25,040 --> 00:22:27,400 - That is absolutely fine. - The family... 415 00:22:27,400 --> 00:22:28,880 Do you not get fed at home? 416 00:22:28,880 --> 00:22:32,240 - Well, they'll love these. Is that all right? - Of course it is. 417 00:22:32,240 --> 00:22:34,440 - I've depleted your basket, sorry. - Thank you, Candice. 418 00:22:34,440 --> 00:22:36,800 - You're very welcome. Thank you. - Will you please leave? 419 00:22:36,800 --> 00:22:38,360 They love a savoury puff, I'm sorry. 420 00:22:40,040 --> 00:22:43,240 'I'm really glad I took that gamble with the savoury.' 421 00:22:43,240 --> 00:22:45,800 A little bit weird paid off, maybe. 422 00:22:45,800 --> 00:22:48,520 'Better than I dared to hope for.' 423 00:22:48,520 --> 00:22:53,960 Mary's comments were lovely, Paul's comments were...astounding. 424 00:22:53,960 --> 00:22:56,360 Slightly disappointed, if I'm honest, 425 00:22:56,360 --> 00:22:59,320 especially at something that would have been really easy to change if 426 00:22:59,320 --> 00:23:01,640 I'd have known about the thickness of them. 427 00:23:04,480 --> 00:23:05,840 'Saying that the pastry's raw' 428 00:23:05,840 --> 00:23:07,800 probably is the worst thing they could say, 429 00:23:07,800 --> 00:23:09,320 that it's not even cooked. 430 00:23:09,320 --> 00:23:11,600 But they did eat it, so it wasn't that raw. 431 00:23:11,600 --> 00:23:13,760 I'd like to pretend that I can draw a line under it - 432 00:23:13,760 --> 00:23:16,560 I probably won't. I'll probably go away and brood for a little while. 433 00:23:16,560 --> 00:23:18,680 I'm not looking forward to the technical. 434 00:23:18,680 --> 00:23:22,840 I can't be last in the technical for a third week in a row. 435 00:23:22,840 --> 00:23:25,800 After a morning filled with breakfast pastries, 436 00:23:25,800 --> 00:23:30,120 the bakers now face an afternoon baking an ultimate tea-time classic. 437 00:23:33,600 --> 00:23:38,120 OK, bakers, welcome to your pastry Technical Challenge. 438 00:23:38,120 --> 00:23:40,600 Now, Mary has set this challenge for you today. 439 00:23:40,600 --> 00:23:41,920 Any words of advice, Mary? 440 00:23:41,920 --> 00:23:46,520 I want sheer perfection, so please keep your cool. 441 00:23:46,520 --> 00:23:49,120 - Right, off you pop, my darlings. - See you back for judging. 442 00:23:49,120 --> 00:23:50,960 The things I could tell you about them. 443 00:23:50,960 --> 00:23:57,160 Right, Paul and Mary would very much like you to make a Bakewell tart. 444 00:23:57,160 --> 00:23:59,320 And the clue is in the title. 445 00:23:59,320 --> 00:24:01,360 You've got to bake WELL, 446 00:24:01,360 --> 00:24:04,200 - not bake badly... - No. - ..bake well a tart. 447 00:24:04,200 --> 00:24:07,160 You've got two and a half hours on this Bakewell tart challenge. 448 00:24:07,160 --> 00:24:09,200 - On your marks. - Get set. - BOTH: - Bake. 449 00:24:13,000 --> 00:24:14,440 I've never made a Bakewell tart. 450 00:24:14,440 --> 00:24:16,760 I kind of know what it should look like. 451 00:24:16,760 --> 00:24:20,000 It was my nan's favourite thing to make, really. 452 00:24:20,000 --> 00:24:22,000 I have made Bakewell tarts before. 453 00:24:22,000 --> 00:24:23,640 I quite like Bakewell tarts. 454 00:24:26,000 --> 00:24:29,160 It is a Great British classic. 455 00:24:29,160 --> 00:24:31,880 Some of them have struggled in technical challenges in the past, 456 00:24:31,880 --> 00:24:34,200 but I think everybody should know what a Bakewell tart 457 00:24:34,200 --> 00:24:35,280 should look like. 458 00:24:35,280 --> 00:24:38,680 They really should and, I mean, they know about baking blind. 459 00:24:38,680 --> 00:24:42,280 Most of them will have made frangipane in some form before, 460 00:24:42,280 --> 00:24:45,200 they'll have done cakes with feather icing before, 461 00:24:45,200 --> 00:24:48,520 it's putting all those skills together in one item. 462 00:24:48,520 --> 00:24:50,040 Well, obviously, yours looks great. 463 00:24:50,040 --> 00:24:53,880 So you've got a beautiful layer of icing, great frangipane... 464 00:24:53,880 --> 00:24:57,280 - No soggy bottom. Let's have a look. - No soggy bottom there, Mary. 465 00:24:57,280 --> 00:24:59,760 And a really thin layer of pastry. 466 00:24:59,760 --> 00:25:01,840 It's beautiful, the almond flavour, 467 00:25:01,840 --> 00:25:03,480 tartness coming from the jam, 468 00:25:03,480 --> 00:25:07,400 - crispiness from the base underneath. - Hmm. Oh, so good. 469 00:25:07,400 --> 00:25:10,120 - Well done, Bezza. - What was that about your diet? 470 00:25:14,240 --> 00:25:17,400 Oh, yeah, there's not very many instructions here. 471 00:25:17,400 --> 00:25:19,240 First step is - "Make a jam." 472 00:25:19,240 --> 00:25:22,120 I'm just softening the raspberries first. 473 00:25:22,120 --> 00:25:25,360 Second instruction - "Make a sweet shortcrust pastry." 474 00:25:25,360 --> 00:25:27,560 I think there are people in the room who know how to make 475 00:25:27,560 --> 00:25:29,240 a Bakewell tart, who have made it before. 476 00:25:29,240 --> 00:25:33,240 I think the winners would be the...aged. 477 00:25:33,240 --> 00:25:36,000 I'm sure someone like Val has made a Bakewell tart before. 478 00:25:36,000 --> 00:25:38,200 Looking over, she seems quite determined. 479 00:25:38,200 --> 00:25:39,440 That's the pastry made. 480 00:25:39,440 --> 00:25:41,640 It's just going into the fridge for half an hour now. 481 00:25:41,640 --> 00:25:44,720 The instructions say, "Make a frangipane." 482 00:25:44,720 --> 00:25:47,720 - MUTTERS: - How do you make a frangipane? 483 00:25:47,720 --> 00:25:49,320 I've never made a frangipane before. 484 00:25:49,320 --> 00:25:51,680 I'm just doing it in the order that it is in the recipe. 485 00:25:51,680 --> 00:25:54,520 It's a bit creative, I'm going to just kind of go with my gut. 486 00:25:54,520 --> 00:25:57,440 But one baker has been going with their gut since the technical 487 00:25:57,440 --> 00:25:59,240 challenge started. 488 00:25:59,240 --> 00:26:01,760 SHE GASPS 489 00:26:01,760 --> 00:26:04,600 I only thought there was one sheet and I've baked for the 490 00:26:04,600 --> 00:26:08,320 first 15, 20 minutes with that sheet. 491 00:26:08,320 --> 00:26:11,120 - Gosh. - Everything I've done, I've guessed. 492 00:26:11,120 --> 00:26:13,920 So, rhetorical question - have you ever made a Bakewell tart before? 493 00:26:13,920 --> 00:26:17,440 Yes. I make a different one and I make it every week. 494 00:26:17,440 --> 00:26:19,520 - You make a Bakewell tart every week? - Yeah. 495 00:26:19,520 --> 00:26:24,120 It feels really old-school, yeah. It's, like, retro kind of baking. 496 00:26:24,120 --> 00:26:28,680 - It's just classic and classy... - Yeah. - ..not old. 497 00:26:28,680 --> 00:26:30,240 Classic and classy. 498 00:26:30,240 --> 00:26:32,240 - Classic and classy. - There we go. 499 00:26:34,200 --> 00:26:37,960 - You're only allowed one teaspoon of almond. - Ta-da! 500 00:26:37,960 --> 00:26:40,080 - I'd have put two in. - Of course you would, Val. 501 00:26:40,080 --> 00:26:43,800 - What's a recipe for if not to just totally ignore? - Yeah. 502 00:26:43,800 --> 00:26:45,240 Good pastry, I think. 503 00:26:45,240 --> 00:26:48,280 What do they say? "Line the tin with pastry." 504 00:26:48,280 --> 00:26:50,400 I think Bakewell tarts have a thin pastry. 505 00:26:50,400 --> 00:26:52,960 We're looking for about pound coin sickness. 506 00:26:52,960 --> 00:26:56,560 I made it a bit thicker because I wanted to be able to get it 507 00:26:56,560 --> 00:26:58,000 out of the flan dish. 508 00:26:58,000 --> 00:27:01,360 Don't want a soggy bottom, so I'm just trying to make sure there are 509 00:27:01,360 --> 00:27:02,760 no gaps, there are no holes. 510 00:27:02,760 --> 00:27:05,560 I think, when Mary said she was looking for perfection, 511 00:27:05,560 --> 00:27:08,400 the pastry case is going to be the thing that you see around the side. 512 00:27:08,400 --> 00:27:10,120 She said, "Keep it cool," 513 00:27:10,120 --> 00:27:14,400 so, I'm going to, literally, get this back in the fridge. 514 00:27:14,400 --> 00:27:16,280 I'm going to chill it down again. 515 00:27:17,880 --> 00:27:21,880 "Make an icing, colour a small amount of icing pink, ice the top, 516 00:27:21,880 --> 00:27:24,080 "decorate with traditional feather design." 517 00:27:24,080 --> 00:27:26,440 I don't think Mary wants the pink icing neon. 518 00:27:26,440 --> 00:27:28,560 - Is that pink or red? - BENJAMINA LAUGHS 519 00:27:32,440 --> 00:27:35,560 So, next it says - "Bake." 520 00:27:35,560 --> 00:27:37,440 So, I'm going to blind bake it. 521 00:27:37,440 --> 00:27:39,120 I wouldn't normally bake it blind. 522 00:27:39,120 --> 00:27:42,680 I'm just going to bake it a short while blind - five minutes. 523 00:27:46,240 --> 00:27:48,160 90 minutes remaining. 524 00:27:48,160 --> 00:27:51,840 It's not cooked yet, but I want to just take that off now. 525 00:27:51,840 --> 00:27:56,160 This may be a bit on the thick side and a bit on the chewy side. 526 00:27:56,160 --> 00:27:57,320 Coming out. 527 00:27:57,320 --> 00:28:00,160 I'm happy with it, it's got a nice colour to it. 528 00:28:00,160 --> 00:28:01,840 Edges have come away a little bit. 529 00:28:01,840 --> 00:28:03,080 Well, that's not ideal. 530 00:28:03,080 --> 00:28:05,720 I perhaps didn't pierce it quite enough. 531 00:28:05,720 --> 00:28:08,120 "Fill the pastry case." 532 00:28:08,120 --> 00:28:10,680 It doesn't say what with. 533 00:28:10,680 --> 00:28:13,360 I know it's raspberry jam on the bottom and then the frangipane 534 00:28:13,360 --> 00:28:15,560 on top, and then the icing. 535 00:28:15,560 --> 00:28:18,400 Yeah, yeah. Yeah? 536 00:28:18,400 --> 00:28:19,880 Quite nostalgic for me, this. 537 00:28:19,880 --> 00:28:22,120 Have I not shown you my picture? Me and my nanny. 538 00:28:22,120 --> 00:28:24,840 - Oh, you've got your nan's glasses on. - Yeah. 539 00:28:24,840 --> 00:28:27,800 - What about her Bakewell? - It was a really, really good Bakewell. 540 00:28:27,800 --> 00:28:30,240 It was weird cos mum texted me this morning saying, 541 00:28:30,240 --> 00:28:31,600 "Your nan would be really proud." 542 00:28:31,600 --> 00:28:35,080 - I feel... - Ohh. - Yeah, so... - Ohh. 543 00:28:35,080 --> 00:28:38,720 - We'll channel the nan. - I am. - Channel the spirit of the nan. 544 00:28:38,720 --> 00:28:40,120 Go on, Margaret. 545 00:28:40,120 --> 00:28:42,400 Bakers, I don't want to put you in a frangi-panic, 546 00:28:42,400 --> 00:28:44,200 but you've only got an hour left. 547 00:28:44,200 --> 00:28:45,920 I don't think I've rushed it. 548 00:28:45,920 --> 00:28:49,200 I'm now going to pipe on my frangipane mix. 549 00:28:49,200 --> 00:28:50,720 I'm not going to hit you, honestly. 550 00:28:50,720 --> 00:28:54,280 It doesn't matter. At this stage, it would almost come as a blessing. 551 00:28:57,280 --> 00:28:59,120 I knew there was going to be an issue. 552 00:28:59,120 --> 00:29:01,840 See, what I didn't want was for the jam to mix with the frangipane 553 00:29:01,840 --> 00:29:03,880 and that's exactly what's happened here. 554 00:29:03,880 --> 00:29:05,680 OK, it's time to bake. 555 00:29:05,680 --> 00:29:09,400 I'm going to start off with about 15 minutes. 556 00:29:09,400 --> 00:29:12,760 I'm glad I got it in early - it's taking ages to cook. 557 00:29:14,800 --> 00:29:16,840 RAV SIGHS 558 00:29:16,840 --> 00:29:20,120 It's not looking very baked, but I'm not actually sure what the 559 00:29:20,120 --> 00:29:22,640 top of it's meant to look like when it's baked. 560 00:29:22,640 --> 00:29:23,760 Not enough time. 561 00:29:24,880 --> 00:29:26,040 It's not cooking as... 562 00:29:28,040 --> 00:29:30,280 Oh, my word, the oven wasn't on. 563 00:29:30,280 --> 00:29:33,440 - Ohh. - What happened? - The oven's not on. 564 00:29:33,440 --> 00:29:35,560 - CANDICE: - What have you done? - My oven's off. - No. 565 00:29:35,560 --> 00:29:37,520 - What?! - RAV: - Oh, no. 566 00:29:37,520 --> 00:29:40,960 That's unfortunate. I've been sat here for 15 minutes doing nothing. 567 00:29:44,360 --> 00:29:47,040 Just 20 minutes remaining. 568 00:29:47,040 --> 00:29:48,160 It's rising. 569 00:29:48,160 --> 00:29:50,880 I like it gooey. It's just about cooked, 570 00:29:50,880 --> 00:29:52,720 so I'm going to start fanning it. 571 00:29:52,720 --> 00:29:54,160 Is mine the only one out? 572 00:29:54,160 --> 00:29:56,400 I think she knows exactly what she's doing. 573 00:29:56,400 --> 00:29:58,720 I'll be surprised if she doesn't come first. 574 00:29:58,720 --> 00:30:00,840 It's coming out. It needs to cool down. 575 00:30:00,840 --> 00:30:02,600 I don't have time. 576 00:30:02,600 --> 00:30:05,840 - There we go. - I'm kind of assuming it'll now firm up. 577 00:30:05,840 --> 00:30:07,440 We're going to go with that. 578 00:30:08,760 --> 00:30:09,800 Hm... 579 00:30:09,800 --> 00:30:12,280 A quick waft. It's never going to be cool! 580 00:30:12,280 --> 00:30:14,480 We only need it to be cool enough to get the icing on. 581 00:30:14,480 --> 00:30:16,880 We don't need it to be fully cooled down yet. 582 00:30:16,880 --> 00:30:19,160 Just going to have to go for it, I'm afraid. 583 00:30:19,160 --> 00:30:22,160 Benjamina, my love, time very much of the essence now. 584 00:30:22,160 --> 00:30:23,480 Oh, come on. 585 00:30:26,080 --> 00:30:28,200 Ooh, there she blows. 586 00:30:28,200 --> 00:30:30,240 My hands are shaking. 587 00:30:30,240 --> 00:30:31,760 - Jane, cover your ears. - Why? 588 00:30:31,760 --> 00:30:34,520 OK, bakers, that's five minutes! 589 00:30:34,520 --> 00:30:36,960 - It's not working. - Far too hot to be putting it on. 590 00:30:39,440 --> 00:30:41,080 Gosh! It's all falling apart! 591 00:30:41,080 --> 00:30:44,360 Bakewell tart is still hot. It's setting the icing. 592 00:30:44,360 --> 00:30:46,120 Right, it's coming out. 593 00:30:46,120 --> 00:30:47,520 It's definitely melting. 594 00:30:48,680 --> 00:30:50,400 It's going to have to go on hot. 595 00:30:52,880 --> 00:30:54,720 It's kind of collapsing. 596 00:30:54,720 --> 00:30:56,000 Urgh! 597 00:30:57,400 --> 00:30:59,080 What a state! 598 00:30:59,080 --> 00:31:00,840 Stop. Just stop, Tom. 599 00:31:00,840 --> 00:31:02,480 This is a disaster. 600 00:31:02,480 --> 00:31:04,800 This couldn't have gone much more wrong. 601 00:31:07,120 --> 00:31:08,640 OK, bakers. Time's up. 602 00:31:08,640 --> 00:31:10,120 Oh, my God! 603 00:31:10,120 --> 00:31:11,680 I'm missing a whole side! 604 00:31:11,680 --> 00:31:16,320 Time to bring your Bakewells up to the chequered altar, please. 605 00:31:16,320 --> 00:31:17,600 It's awful! 606 00:31:17,600 --> 00:31:19,240 Pop them behind the photo of yourselves. 607 00:31:19,240 --> 00:31:20,720 You know the drill. 608 00:31:23,120 --> 00:31:26,320 'Paul and Mary are looking for a crispy pastry case, 609 00:31:26,320 --> 00:31:30,360 'clearly defined layers of jam, frangipane, and feathered icing.' 610 00:31:33,120 --> 00:31:36,000 - Right, shall we start with this one then, Mary? - Mm. 611 00:31:36,000 --> 00:31:38,720 Ooh, it cuts well. It's a nice crispy bottom. 612 00:31:38,720 --> 00:31:40,000 There's a layer of jam. 613 00:31:40,000 --> 00:31:43,440 There is a layer of frangipane, which has risen up at the side. 614 00:31:44,480 --> 00:31:46,560 It's a good flavour, too. 615 00:31:46,560 --> 00:31:48,480 Moving on, there is feathering on the top. 616 00:31:48,480 --> 00:31:51,080 - Good colour on the pastry. - Base is done OK. 617 00:31:51,080 --> 00:31:53,920 And also, the pastry is the same thickness 618 00:31:53,920 --> 00:31:56,120 on the bottom and up the sides. 619 00:31:56,120 --> 00:31:59,360 It's neat enough, but the frangipane isn't quite done 620 00:31:59,360 --> 00:32:01,200 and too much jam for me. 621 00:32:01,200 --> 00:32:03,840 We've got a good colour in the pastry here. 622 00:32:03,840 --> 00:32:06,600 The feathering is very, very close together, 623 00:32:06,600 --> 00:32:08,440 so you don't get quite the effect 624 00:32:08,440 --> 00:32:11,000 when you pull the cocktail stick through. 625 00:32:11,000 --> 00:32:14,200 Pastry's good underneath. Nice and strong, Mary. 626 00:32:14,200 --> 00:32:16,160 - Good flavour. - Tastes OK. 627 00:32:16,160 --> 00:32:19,280 But the icing was put on while it was still warm. 628 00:32:19,280 --> 00:32:21,080 Right, let's move on to number four. 629 00:32:21,080 --> 00:32:24,640 Oh, dear. It's still on the base as well. Collapsed. 630 00:32:24,640 --> 00:32:26,080 This is just goo. 631 00:32:27,520 --> 00:32:31,080 - There's a little bit too much jam, but it's a beautiful jam. - Mm. 632 00:32:31,080 --> 00:32:35,800 Moving on, it is baked, it is whole, looks quite thick. 633 00:32:35,800 --> 00:32:38,800 A layer of jam, frangipane. You've got all the elements there. 634 00:32:38,800 --> 00:32:40,920 It's still very warm, isn't it? 635 00:32:40,920 --> 00:32:43,000 And of course, if you put that on warm, 636 00:32:43,000 --> 00:32:45,880 you've had to put quite a lot of icing on there 637 00:32:45,880 --> 00:32:48,000 in order to cover the whole thing. 638 00:32:48,000 --> 00:32:50,120 This one hasn't got finished on the icing. 639 00:32:50,120 --> 00:32:51,440 Probably cos they thought, 640 00:32:51,440 --> 00:32:53,240 "I'm not putting it on cos it's too hot." 641 00:32:53,240 --> 00:32:55,840 If I cut there, you look at that and go, 642 00:32:55,840 --> 00:32:58,320 "Actually, that's not too bad." Nicely baked underneath. 643 00:32:58,320 --> 00:33:00,320 Yeah. Taste is very good, 644 00:33:00,320 --> 00:33:01,960 but we haven't got any icing on the top. 645 00:33:01,960 --> 00:33:03,160 It's not on the top. 646 00:33:03,160 --> 00:33:06,880 Right, moving on to this one. At least the icing's nice and level. 647 00:33:08,120 --> 00:33:09,440 No feathering. 648 00:33:09,440 --> 00:33:12,800 But we have a very good example of lovely, thin pastry, 649 00:33:12,800 --> 00:33:14,040 beautifully baked. 650 00:33:14,040 --> 00:33:15,840 Moving on to the last one - 651 00:33:15,840 --> 00:33:18,560 I reckon you could stand on that, Mary, and it wouldn't break. 652 00:33:18,560 --> 00:33:21,240 - It's holding its own, as you would say. - It is. 653 00:33:21,240 --> 00:33:24,640 Right. There's your soggy bottom, Mary. 654 00:33:24,640 --> 00:33:26,680 We had to wait a while for it. 655 00:33:26,680 --> 00:33:29,240 The last one, yeah. And that pastry is raw. 656 00:33:31,360 --> 00:33:34,120 Mary and Paul will now rate the Bakewell tarts 657 00:33:34,120 --> 00:33:36,440 from the worst to the best. 658 00:33:36,440 --> 00:33:38,640 In eighth place is this one. 659 00:33:38,640 --> 00:33:40,120 That's me again. 660 00:33:40,120 --> 00:33:43,360 Tasted OK, but looking like that, you just can't present it. 661 00:33:43,360 --> 00:33:45,880 In seventh place, whose is this? 662 00:33:45,880 --> 00:33:48,040 Your frangipane is running off the plate 663 00:33:48,040 --> 00:33:50,720 and the pastry is rather thick. 664 00:33:50,720 --> 00:33:52,680 MEL: In sixth place is Andrew, 665 00:33:52,680 --> 00:33:54,480 fifth, Benjamina, 666 00:33:54,480 --> 00:33:56,120 and fourth place, Tom. 667 00:33:56,120 --> 00:33:57,760 And in third place... 668 00:33:58,920 --> 00:34:01,960 We had a good pastry here. It was holding together. 669 00:34:01,960 --> 00:34:03,680 In second place is this one. 670 00:34:03,680 --> 00:34:05,240 Whose is this? 671 00:34:06,240 --> 00:34:09,280 - The pastry's OK. Watch the jam and the layers. - Yeah. 672 00:34:09,280 --> 00:34:12,720 But there is distinctive feathering in there and it is fairly level. 673 00:34:12,720 --> 00:34:15,360 - And in first place... - THEY APPLAUD 674 00:34:15,360 --> 00:34:17,520 Beautiful crust, good feathering, 675 00:34:17,520 --> 00:34:21,320 the right proportion frangipane to raspberry jam 676 00:34:21,320 --> 00:34:23,400 and when we cut it, it held together. 677 00:34:23,400 --> 00:34:25,120 - Well done. - Thank you. 678 00:34:25,120 --> 00:34:28,480 'I would love to have made a Bakewell tart as good as my nan. 679 00:34:28,480 --> 00:34:29,840 'She's probably having' 680 00:34:29,840 --> 00:34:32,800 a little bit of a laugh, going, "What are you doing, Candice?!" 681 00:34:32,800 --> 00:34:35,080 First place - that extra experience carries you through 682 00:34:35,080 --> 00:34:36,680 with some of these things. 683 00:34:36,680 --> 00:34:40,000 I don't feel very good about it. I took mine out a bit too soon. 684 00:34:40,000 --> 00:34:42,200 Really got to work hard tomorrow 685 00:34:42,200 --> 00:34:45,920 and hope that will compensate for a soggy bottom. 686 00:34:45,920 --> 00:34:47,920 Last for the third week in a row. 687 00:34:47,920 --> 00:34:50,200 It's not a good place to be, really. 688 00:34:50,200 --> 00:34:53,240 A miracle has to happen tomorrow for me to get through! 689 00:34:53,240 --> 00:34:55,200 Tomorrow, I'll be checking my oven. 690 00:35:01,240 --> 00:35:05,040 Pastry week seems to have divided the pack yet again. 691 00:35:05,040 --> 00:35:08,720 It's the girls at the top. Jane has been right up there. 692 00:35:08,720 --> 00:35:10,560 Candice, she's done well. 693 00:35:10,560 --> 00:35:13,520 I think those two have pulled away and are in line for Star Baker. 694 00:35:13,520 --> 00:35:15,760 I think the people in trouble are Benjamina... 695 00:35:15,760 --> 00:35:17,720 Who, of course, was Star Baker last week 696 00:35:17,720 --> 00:35:19,280 and has had a bit of a nightmare. 697 00:35:19,280 --> 00:35:21,520 I think she got flustered and she got behind. 698 00:35:21,520 --> 00:35:23,640 I worry about, I think, Val. 699 00:35:23,640 --> 00:35:25,840 Tom in the Signature, it wasn't good at all. 700 00:35:25,840 --> 00:35:28,680 We know that Rav's capable of delivering really good flavours. 701 00:35:28,680 --> 00:35:31,320 Pastry has not, so far, been his forte. 702 00:35:31,320 --> 00:35:33,280 I think Rav is really in trouble. 703 00:35:33,280 --> 00:35:36,120 I think he's struggled for the last couple of weeks now. 704 00:35:43,760 --> 00:35:47,120 Morning, bakers. Hearty welcome to Showstopper day. 705 00:35:47,120 --> 00:35:49,640 Paul and Mary would very much like you to make 706 00:35:49,640 --> 00:35:53,480 48 filo pastry amuse-bouches. 707 00:35:53,480 --> 00:35:58,040 One savour batch, please. One sweet batch. 24 in each. 708 00:35:58,040 --> 00:36:01,040 - But the fillings must be delicious. - Of course! 709 00:36:01,040 --> 00:36:03,600 Who'd make an un-delicious filling on a Bake Off?! 710 00:36:03,600 --> 00:36:05,320 - Exactly! - You've got four hours. 711 00:36:05,320 --> 00:36:07,640 - On your marks... - Get set... Bake! - Bake! 712 00:36:10,840 --> 00:36:14,280 Filo pastry is notoriously difficult to make. 713 00:36:14,280 --> 00:36:16,080 I've made it a couple of times in the past 714 00:36:16,080 --> 00:36:17,960 and it hasn't always turned out right. 715 00:36:17,960 --> 00:36:21,560 First time I made filo pastry was about 35 years ago. 716 00:36:21,560 --> 00:36:25,600 And I thought, "This is no joke!" And I never made it again! 717 00:36:25,600 --> 00:36:28,400 Filo pastry is difficult, but it's not impossible. 718 00:36:28,400 --> 00:36:30,080 It's about stretching that dough. 719 00:36:30,080 --> 00:36:33,040 The trick is to get it wafer, wafer-thin, 720 00:36:33,040 --> 00:36:36,400 so that when you hold it up, you can almost see through it. 721 00:36:36,400 --> 00:36:37,840 Now, that's just the filo. 722 00:36:37,840 --> 00:36:40,600 This isn't a main course - this is amuse-bouche. 723 00:36:40,600 --> 00:36:43,120 We've got to be bite-size and I know I've got a big mouth, 724 00:36:43,120 --> 00:36:45,680 but I'm talking inch and a half max. 725 00:36:45,680 --> 00:36:48,640 It's actually quite a basic dough recipe. 726 00:36:48,640 --> 00:36:50,480 But it's all in the way that you work it 727 00:36:50,480 --> 00:36:52,600 and the amount of time that you allow it to rest. 728 00:36:52,600 --> 00:36:54,800 Rav's planning to find a whole hour 729 00:36:54,800 --> 00:36:57,320 to rest the dough for his Chinese prawn tartlets 730 00:36:57,320 --> 00:36:59,640 and his spiced white chocolate samosas. 731 00:37:00,840 --> 00:37:02,480 I still think I am going home. 732 00:37:02,480 --> 00:37:05,160 It would be nice if I can somehow survive. 733 00:37:05,160 --> 00:37:07,960 - Good morning, Val. - Good morning, Paul. 734 00:37:07,960 --> 00:37:10,240 Tell us all about your filo amuse-bouches. 735 00:37:10,240 --> 00:37:13,040 I'm going into the Christmas season a bit early. 736 00:37:13,040 --> 00:37:16,320 Val's making goat's cheese and caramelised onion tartlets, 737 00:37:16,320 --> 00:37:17,480 which will be delivered 738 00:37:17,480 --> 00:37:20,920 along with Santa's sacks filled with boozy mincemeat. 739 00:37:20,920 --> 00:37:24,000 How are you going to be doing this? As a cup? As a parcel? 740 00:37:24,000 --> 00:37:26,440 The savoury is going to be as a cup. 741 00:37:26,440 --> 00:37:29,160 It will be two mouthfuls. I'm hoping that will be OK. 742 00:37:29,160 --> 00:37:32,600 When you say two mouthfuls, Val, what size are we talking? 743 00:37:32,600 --> 00:37:35,120 - Not Yorkshire gobfuls. - OK. 744 00:37:36,960 --> 00:37:41,120 Jane's also aiming for something a little more refined than a gobful. 745 00:37:41,120 --> 00:37:43,640 I'm wrapping filo around these. 746 00:37:43,640 --> 00:37:46,440 They've got to be neat, so they mustn't unravel 747 00:37:46,440 --> 00:37:49,480 and they mustn't look raggedy round the top and the bottom. 748 00:37:49,480 --> 00:37:53,120 Jane's making Roquefort, walnut and fig parcels 749 00:37:53,120 --> 00:37:56,320 and morello cherry and chocolate truffle-filled filo cones. 750 00:37:56,320 --> 00:37:58,640 Her dough will need to be the perfect consistency 751 00:37:58,640 --> 00:38:00,320 to wrap around her moulds. 752 00:38:00,320 --> 00:38:04,240 If it's too sloppy, it shrinks and then it looks horrible. 753 00:38:04,240 --> 00:38:06,320 It's all about getting the texture of this right 754 00:38:06,320 --> 00:38:08,240 to get the finish of these right. 755 00:38:08,240 --> 00:38:10,320 Whilst Jane and most of the other bakers 756 00:38:10,320 --> 00:38:12,200 are hoping to keep their dough firm... 757 00:38:12,200 --> 00:38:13,840 It feels amazing. 758 00:38:13,840 --> 00:38:16,440 ..Tom and Andrew prefer things a little...wetter. 759 00:38:16,440 --> 00:38:19,720 My filo is quite a slack mix, I find it easier to stretch. 760 00:38:19,720 --> 00:38:22,520 It comes with its downfalls, but I prefer it. 761 00:38:22,520 --> 00:38:26,560 Andrew's slack dough will encase spicy squash and chorizo 762 00:38:26,560 --> 00:38:29,880 and will also be the foundation of his take on a classic baklava. 763 00:38:29,880 --> 00:38:31,880 When it cools, it does firm up. 764 00:38:31,880 --> 00:38:34,520 It's not quite this liquidy when it comes to stretching it. 765 00:38:35,800 --> 00:38:39,360 Baklava is the very reason that the tricky filo pastry exists... 766 00:38:40,400 --> 00:38:43,960 ..and perfecting it is a 700-year-old royal calling. 767 00:38:43,960 --> 00:38:47,640 It's was in the 13th century in the Ottoman sultan's kitchens 768 00:38:47,640 --> 00:38:50,120 that the royal chefs developed filo 769 00:38:50,120 --> 00:38:52,080 and in this bakery in north London, 770 00:38:52,080 --> 00:38:54,280 they're still making it the very same way. 771 00:38:54,280 --> 00:38:56,360 This is amazing. 772 00:38:56,360 --> 00:39:00,400 It's like a sort of hospital, in a good way. 773 00:39:00,400 --> 00:39:01,720 How are you doing, Ahmet? 774 00:39:01,720 --> 00:39:04,160 - Very good. - Nice to meet you. - Nice to meet you too. - I'm Mel. 775 00:39:04,160 --> 00:39:06,440 - Listen, can I get stuck in? - Sure. 776 00:39:06,440 --> 00:39:08,880 Following a traditional recipe called yufka, 777 00:39:08,880 --> 00:39:10,920 which in Turkish means "fragile", 778 00:39:10,920 --> 00:39:14,320 multiple sheets of pastry are wrapped onto a long rolling pin 779 00:39:14,320 --> 00:39:18,840 and stretched out before being separated, floured and rolled again. 780 00:39:18,840 --> 00:39:22,840 - It's like muslin, isn't it? - It is not ready yet. - Really? 781 00:39:22,840 --> 00:39:26,200 - When it is ready, I can see through. - Oh, really? - Yeah. 782 00:39:26,200 --> 00:39:29,000 - How do I start? - Just try. 783 00:39:29,000 --> 00:39:30,840 SHE CHORTLES 784 00:39:30,840 --> 00:39:33,200 You're getting there, don't worry. 785 00:39:33,200 --> 00:39:34,960 Well done. 786 00:39:34,960 --> 00:39:36,720 It's gone wrinkly. 787 00:39:36,720 --> 00:39:39,560 - That's OK. - No, it's not good. 788 00:39:39,560 --> 00:39:42,080 The process of creating filo was such a skill 789 00:39:42,080 --> 00:39:44,920 that the number of sheets became a sign of wealth, 790 00:39:44,920 --> 00:39:48,840 with grand households demanding a minimum of 100 layers. 791 00:39:48,840 --> 00:39:52,000 Looking for exciting ways to serve the pastry, 792 00:39:52,000 --> 00:39:54,520 baklava was created by the sultan's kitchen, 793 00:39:54,520 --> 00:39:57,000 sandwiching pistachio between the filo 794 00:39:57,000 --> 00:39:58,880 before sprinkling it with butter. 795 00:39:58,880 --> 00:40:01,200 The baklava is sliced and baked. 796 00:40:01,200 --> 00:40:05,200 This process now, you're putting this amazing syrup on the top... 797 00:40:05,200 --> 00:40:07,120 - Yeah. - ..to create the baklava disco 798 00:40:07,120 --> 00:40:09,360 and is that just sugar and water in there? 799 00:40:09,360 --> 00:40:13,080 - Yes. - How much sugar do you actually get through a month? - Two tonnes. 800 00:40:13,080 --> 00:40:14,680 That's a lot of sugar, Ahmet. 801 00:40:14,680 --> 00:40:17,120 As the Ottoman Empire grew, 802 00:40:17,120 --> 00:40:20,520 the sultan captured slaves to become part of his army. 803 00:40:20,520 --> 00:40:21,640 Every Ramadan, 804 00:40:21,640 --> 00:40:24,920 the royal kitchen prepared hundreds of trays of baklava 805 00:40:24,920 --> 00:40:26,880 carried on poles with knotted clothes 806 00:40:26,880 --> 00:40:29,320 in what was known as the Baklava Procession. 807 00:40:29,320 --> 00:40:32,440 This sweet delicacy was a gift for their service 808 00:40:32,440 --> 00:40:36,320 and by accepting this tribute, they pledged loyalty to the sultan 809 00:40:36,320 --> 00:40:37,920 and to their taste buds. 810 00:40:37,920 --> 00:40:40,680 The Ottoman Empire crumbled in 1922. 811 00:40:40,680 --> 00:40:43,760 Luckily, the baklava didn't and can still be found 812 00:40:43,760 --> 00:40:46,560 wherever the sultan's influence had spread. 813 00:40:46,560 --> 00:40:48,920 Talking of which, this is quite a spread, guys. 814 00:40:48,920 --> 00:40:50,440 I ordered ten trays? 815 00:40:50,440 --> 00:40:52,520 Lovely, thanks. One, two, three, four. 816 00:40:52,520 --> 00:40:54,640 Yeah, just put the others down there. That's great. 817 00:40:57,080 --> 00:40:59,720 Having chosen to make a wet filo dough... 818 00:40:59,720 --> 00:41:02,080 It's going to rest for at least half an hour. 819 00:41:02,080 --> 00:41:05,160 ..Tom is also taking a gamble with his fillings. 820 00:41:05,160 --> 00:41:07,800 My flavours are risky, especially the savoury one, 821 00:41:07,800 --> 00:41:09,640 but I always want to just push it. 822 00:41:09,640 --> 00:41:12,920 In his filo cups, Tom will combine strips of sirloin steak 823 00:41:12,920 --> 00:41:15,360 with a spicy chocolate mousse 824 00:41:15,360 --> 00:41:17,920 and wine-poached pears with ginger. 825 00:41:17,920 --> 00:41:20,200 - That's meat? - That's meat in cocoa powder 826 00:41:20,200 --> 00:41:21,760 with a little bit of chilli powder. 827 00:41:21,760 --> 00:41:23,480 I thought those were very flat brownies. 828 00:41:23,480 --> 00:41:25,600 When it comes out, what are you going to do with it? 829 00:41:25,600 --> 00:41:27,240 It'll be very thinly sliced, 830 00:41:27,240 --> 00:41:29,360 so you should get the nice char on the outside 831 00:41:29,360 --> 00:41:31,080 and the beautiful pink middle. 832 00:41:31,080 --> 00:41:34,080 - Yeah. - You've really thought this all through. - Yeah. 833 00:41:34,080 --> 00:41:37,840 Just giving it a good squeeze together to make sure I can kind of 834 00:41:37,840 --> 00:41:40,480 see the distribution and see if I need a bit more sausage. 835 00:41:40,480 --> 00:41:43,400 It's good to get your hands in and give your sausages a good squeeze. 836 00:41:43,400 --> 00:41:46,160 Candice is aiming for a taste of Scotland 837 00:41:46,160 --> 00:41:48,360 with her sausage and black pudding apples, 838 00:41:48,360 --> 00:41:50,960 paired with banoffee and whisky cups. 839 00:41:50,960 --> 00:41:52,680 How have you got on with your filo pastries? 840 00:41:52,680 --> 00:41:55,400 I'm actually using a pasta machine to roll it through. 841 00:41:55,400 --> 00:41:58,400 A girl after my own heart, you see. Not too much work. 842 00:41:58,400 --> 00:42:00,440 Have you got enough black pudding? 843 00:42:00,440 --> 00:42:03,240 You know what, I'm not sure, actually. What do you think? 844 00:42:03,240 --> 00:42:04,960 Feel the weight of that, Mary. 845 00:42:06,800 --> 00:42:08,600 You're only making 24, you know. 846 00:42:08,600 --> 00:42:12,440 This is my plantain, so it will be quite sweet 847 00:42:12,440 --> 00:42:15,400 and that will balance out with the chilli and the saltiness. 848 00:42:15,400 --> 00:42:18,680 Benjamina's fried plantain will be blended with spinach 849 00:42:18,680 --> 00:42:22,120 for her filo samosas to go with her pear cups with creme patissiere 850 00:42:22,120 --> 00:42:23,400 flavoured with chai tea. 851 00:42:23,400 --> 00:42:25,800 - Where does the influence come from? - I'm Nigerian. 852 00:42:25,800 --> 00:42:28,080 - We eat this with everything. - Do you? 853 00:42:28,080 --> 00:42:30,360 I thought, make it a bit more sophisticated, 854 00:42:30,360 --> 00:42:32,440 an amuse-bouche, so, yeah. 855 00:42:32,440 --> 00:42:35,200 - SHE LAUGHS - My mum will be happy to see it. 856 00:42:36,280 --> 00:42:41,400 I'm making my coffee creme pat, so it's got egg yolks, sugar, 857 00:42:41,400 --> 00:42:43,200 milk, vanilla... 858 00:42:44,280 --> 00:42:45,480 ..coffee. 859 00:42:45,480 --> 00:42:49,280 Selasi's coffee cream cups will be topped with a single praline 860 00:42:49,280 --> 00:42:52,400 and his savoury will have individual spears of asparagus 861 00:42:52,400 --> 00:42:54,480 wrapped in Parma ham and filo. 862 00:42:54,480 --> 00:42:56,160 Simplicity is good. 863 00:42:56,160 --> 00:42:58,080 Simplicity is very good. 864 00:42:58,080 --> 00:43:00,800 But once the fillings have been prepared... 865 00:43:00,800 --> 00:43:02,600 I know this is saying it a bit too early, 866 00:43:02,600 --> 00:43:04,800 but I might actually have some time to spare. 867 00:43:04,800 --> 00:43:07,400 ..this Showstopper gets rather complicated. 868 00:43:08,920 --> 00:43:11,600 To deliver the filo's classic crispiness... 869 00:43:11,600 --> 00:43:12,920 ..from the middle. 870 00:43:12,920 --> 00:43:15,880 ..the bakers will have to stretch their delicate rested dough 871 00:43:15,880 --> 00:43:17,320 as thinly as possible. 872 00:43:17,320 --> 00:43:19,160 That's got some little lumps of flour in it, 873 00:43:19,160 --> 00:43:20,640 which is a bit annoying. 874 00:43:20,640 --> 00:43:22,600 And they can use any technique they like. 875 00:43:22,600 --> 00:43:25,280 My method of stretching is to just put it over my knuckles. 876 00:43:25,280 --> 00:43:27,360 Probably change halfway through. 877 00:43:27,360 --> 00:43:30,400 I'm going to roll it out as thin as I can using the rolling pin 878 00:43:30,400 --> 00:43:32,760 and when I can't roll it out any more with the rolling pin, 879 00:43:32,760 --> 00:43:34,600 I'll start stretching it with my hands. 880 00:43:34,600 --> 00:43:36,280 Like a pizza. 881 00:43:36,280 --> 00:43:38,240 The thing is, it tears quite easily. 882 00:43:38,240 --> 00:43:41,040 This is an idea I got off of the internet. 883 00:43:41,040 --> 00:43:43,000 It's just a piece of broom handle. 884 00:43:43,000 --> 00:43:45,040 Clean, brand-new. 885 00:43:45,040 --> 00:43:46,600 If you pull it and stretch it 886 00:43:46,600 --> 00:43:48,880 and then stretch it onto the rolling pin, 887 00:43:48,880 --> 00:43:50,960 it helps to stretch it, apparently. 888 00:43:50,960 --> 00:43:53,760 I'll try anything to get this stuff thin. 889 00:43:59,280 --> 00:44:00,960 That's not thin enough. 890 00:44:00,960 --> 00:44:04,320 It was hurting my shoulder to roll out so much, 891 00:44:04,320 --> 00:44:06,000 so I thought I'd give it a go 892 00:44:06,000 --> 00:44:09,080 and I was actually really pleased with how it turned out. 893 00:44:09,080 --> 00:44:11,120 It is almost the right thickness. 894 00:44:11,120 --> 00:44:14,400 Let's see if you can read a bottle of alcohol through it. 895 00:44:14,400 --> 00:44:17,480 - Yeah, you can almost, can't you? - It is time-consuming. 896 00:44:17,480 --> 00:44:20,280 - MEL: - But once the bakers think their filo is thin enough... 897 00:44:20,280 --> 00:44:21,600 Nice and thin. 898 00:44:22,720 --> 00:44:25,400 ..the Showstopper gets even harder to handle. 899 00:44:26,840 --> 00:44:28,000 It's awful. 900 00:44:29,560 --> 00:44:31,680 It's fiddly and foldy. 901 00:44:31,680 --> 00:44:33,280 The bakers need to create 902 00:44:33,280 --> 00:44:36,280 tiny, bite-sized, identical amuse-bouches... 903 00:44:36,280 --> 00:44:38,200 That still seems a bit wide. 904 00:44:38,200 --> 00:44:41,000 ..with the most delicate pastry there is... 905 00:44:41,000 --> 00:44:44,600 It is being uncooperative at the moment. 906 00:44:44,600 --> 00:44:46,120 ..48 times. 907 00:44:46,120 --> 00:44:49,320 I am putting butter in-between each layer 908 00:44:49,320 --> 00:44:52,040 so that the layers crisp up and stay separate. 909 00:45:08,440 --> 00:45:10,320 I've never heard the tent this quiet. 910 00:45:10,320 --> 00:45:12,040 Everyone's just on it, 911 00:45:12,040 --> 00:45:15,760 cos we know time has not been our friend in this tent. 912 00:45:16,880 --> 00:45:18,920 45 minutes remaining. 913 00:45:18,920 --> 00:45:20,720 - I'm very jealous of that pastry. - Why's that? 914 00:45:20,720 --> 00:45:23,960 - It's a lot better than my pastry. That's beautiful. - Thanks. 915 00:45:23,960 --> 00:45:29,520 My savoury - rolling them into sort of ball shapes. 916 00:45:31,400 --> 00:45:32,600 There is a bit of a danger, 917 00:45:32,600 --> 00:45:34,280 filling it with a slightly wet filling, 918 00:45:34,280 --> 00:45:35,480 that it can come through. 919 00:45:35,480 --> 00:45:37,480 As you can see on some of the earlier ones, 920 00:45:37,480 --> 00:45:40,440 they've fallen victim to that, but I'm going to bake them anyway. 921 00:45:41,960 --> 00:45:43,240 A wing and a prayer. 922 00:45:45,680 --> 00:45:49,240 Or not, as the case may be. 923 00:45:49,240 --> 00:45:51,880 For six minutes, they are there, then I will check it. 924 00:45:53,000 --> 00:45:54,600 Sorry! 925 00:45:58,080 --> 00:45:59,680 Oh! Argh! 926 00:46:01,040 --> 00:46:03,800 OK, bakers, you've got half an hour left on this. 927 00:46:03,800 --> 00:46:05,240 They look done. 928 00:46:06,360 --> 00:46:07,600 Got a nice colour to them. 929 00:46:07,600 --> 00:46:09,520 I think they're done. Nice. 930 00:46:13,640 --> 00:46:15,600 That was meant to happen. 931 00:46:15,600 --> 00:46:17,960 I'm looking for it to be medium rare/rare. 932 00:46:17,960 --> 00:46:21,000 - Val, how's it going, my lovely? - Awful! 933 00:46:21,000 --> 00:46:25,800 - No, why? - Yes! Because look at that disaster. 934 00:46:25,800 --> 00:46:29,240 - Ooh. - It's so fine. I didn't put enough cornflour between it. 935 00:46:29,240 --> 00:46:31,680 Have you seen any John Carpenter films? 936 00:46:35,800 --> 00:46:37,760 Damn! 937 00:46:37,760 --> 00:46:40,240 Right, I'm just going to take these out now. 938 00:46:41,240 --> 00:46:45,040 I left my cherry jam in there to cool and I've actually frozen it. 939 00:46:45,040 --> 00:46:47,680 I was so calm earlier. 940 00:46:47,680 --> 00:46:50,280 Bakers, five minutes left on your mighty bouches. 941 00:46:50,280 --> 00:46:52,640 - Five minutes left. - I'm going to put these in. 942 00:46:52,640 --> 00:46:56,080 These are better baked than not baked. In. 943 00:46:56,080 --> 00:46:57,240 It's gone medium rare. 944 00:46:57,240 --> 00:46:59,120 This is a medium rare, but that'll be fine. 945 00:46:59,120 --> 00:47:01,080 No-one's going to spit that out, put it that way. 946 00:47:01,080 --> 00:47:05,000 They're looking really nice. I'm quite pleased with them. 947 00:47:05,000 --> 00:47:09,720 This is the final push. I've got my final samosas in the oven. 948 00:47:09,720 --> 00:47:13,120 Look, it's just going like that. 949 00:47:13,120 --> 00:47:14,640 This is messy. 950 00:47:18,080 --> 00:47:20,080 Better get these on a board. 951 00:47:20,080 --> 00:47:22,000 There, I'm actually done. 952 00:47:22,000 --> 00:47:23,880 Still got a few minutes to spare. 953 00:47:25,440 --> 00:47:28,480 - Do you need a hand, Jane? - Could you? Thank you so much, Selasi. 954 00:47:37,480 --> 00:47:38,560 Nope, not ready. 955 00:47:43,600 --> 00:47:45,840 OK, bakers, that's it, time's up. 956 00:47:45,840 --> 00:47:49,320 - Candice, stop fiddling. - Leave your balls alone. 957 00:47:49,320 --> 00:47:51,440 - There you go. - It felt crisp. 958 00:47:51,440 --> 00:47:53,560 I left it in there a lot longer than I would have. 959 00:47:53,560 --> 00:47:54,680 Oh, what a mess. 960 00:47:55,880 --> 00:47:57,320 Wow, I'm going home. 961 00:47:58,440 --> 00:47:59,560 Oh, well. 962 00:48:06,000 --> 00:48:08,680 It's judgment time for the filo amuse-bouches. 963 00:48:16,160 --> 00:48:19,320 They're the right size. They look appetising. 964 00:48:19,320 --> 00:48:20,920 Let's try one of these, then. 965 00:48:25,640 --> 00:48:28,200 The plantain, such a nice flavour inside. 966 00:48:28,200 --> 00:48:29,720 It tastes delicious. 967 00:48:29,720 --> 00:48:32,080 - That little bit of heat in there as well. - Bit of chilli. 968 00:48:32,080 --> 00:48:33,560 It's just enough. 969 00:48:37,520 --> 00:48:39,440 That's good. Lovely combination. 970 00:48:39,440 --> 00:48:42,120 The flavours of the chai come through beautifully with the pear. 971 00:48:42,120 --> 00:48:45,360 - Nice and crispy on the shell. I like them. - Thank you. 972 00:48:45,360 --> 00:48:47,280 - MEL: - Are you all right there? - Yeah. 973 00:48:47,280 --> 00:48:48,680 Whoo-whoo! 974 00:48:57,280 --> 00:49:00,200 It's got the asparagus and the meat and that's pretty much it, really. 975 00:49:00,200 --> 00:49:01,560 It's quite dry. 976 00:49:05,280 --> 00:49:07,720 All those flavours - a beautiful marriage. 977 00:49:07,720 --> 00:49:09,960 The cases should have a bit more butter, 978 00:49:09,960 --> 00:49:12,680 just to make it that gorgeous golden-brown colour. 979 00:49:19,880 --> 00:49:21,440 Because they're so tiny, 980 00:49:21,440 --> 00:49:24,800 you've got to get some very piquant flavour in there 981 00:49:24,800 --> 00:49:26,440 and you've got it. 982 00:49:26,440 --> 00:49:28,080 Move on to these. 983 00:49:30,920 --> 00:49:34,280 A deconstructed baklava is what you have there. It tastes beautiful. 984 00:49:34,280 --> 00:49:35,600 Oh, thank you. 985 00:49:42,880 --> 00:49:45,400 It just looks a bit, in Mary's words... 986 00:49:45,400 --> 00:49:46,640 ALL: "Informal." 987 00:49:46,640 --> 00:49:48,120 It's gone on a night out, I think. 988 00:49:48,120 --> 00:49:49,480 Yeah. 989 00:49:49,480 --> 00:49:51,240 Secondly, they're too big. 990 00:49:51,240 --> 00:49:53,440 A 50p piece is what you need to be looking at. 991 00:49:57,440 --> 00:49:59,440 The meat is a lovely flavour. 992 00:49:59,440 --> 00:50:02,400 I don't know that I recognise it's chocolate, but it's good. 993 00:50:02,400 --> 00:50:05,280 For me, it doesn't go. It's too bitter. 994 00:50:05,280 --> 00:50:06,560 This is the sweet one. 995 00:50:10,800 --> 00:50:13,440 Even though it's so pale, it's beautifully crisp. 996 00:50:13,440 --> 00:50:15,520 You can feel the pears, the texture, 997 00:50:15,520 --> 00:50:18,080 but the ginger just overwhelms everything. 998 00:50:18,080 --> 00:50:20,480 A little bit disappointed, if I'm honest. 999 00:50:30,000 --> 00:50:31,800 These look fantastic. 1000 00:50:31,800 --> 00:50:35,400 You were very brave to do something totally different with filo pastry. 1001 00:50:35,400 --> 00:50:37,400 However, that's not an amuse-bouche. 1002 00:50:37,400 --> 00:50:39,200 - It's too big. - Oh, OK. 1003 00:50:39,200 --> 00:50:42,680 I do like the look of these. The size is good, they feel crispy. 1004 00:50:48,640 --> 00:50:50,360 It's absolutely delicious. 1005 00:50:50,360 --> 00:50:52,440 The overwhelming flavour is the Roquefort, 1006 00:50:52,440 --> 00:50:53,680 which is not a bad thing. 1007 00:50:53,680 --> 00:50:55,520 You do get the cured meat in there as well. 1008 00:50:55,520 --> 00:50:57,440 Right, choose your weapon, Mary. 1009 00:51:02,640 --> 00:51:04,760 - They taste amazing. - OK. - I don't need to eat that. 1010 00:51:04,760 --> 00:51:07,480 All the flavour was in my mouthful, that's it. That is wasted. 1011 00:51:07,480 --> 00:51:09,080 I'm getting the chocolate, 1012 00:51:09,080 --> 00:51:10,880 I'm getting the cream, getting the cherry. 1013 00:51:10,880 --> 00:51:12,320 It's all in that one mouthful. 1014 00:51:12,320 --> 00:51:14,880 It's absolutely beautiful, but just too much of it. 1015 00:51:14,880 --> 00:51:16,120 Oh, OK, thank you. 1016 00:51:28,480 --> 00:51:31,720 Sadly, there are only 12 mincemeat parcels. 1017 00:51:31,720 --> 00:51:33,560 The rest were still in the oven. 1018 00:51:33,560 --> 00:51:35,400 Time management was probably an issue. 1019 00:51:35,400 --> 00:51:37,160 Overall, they're too big. 1020 00:51:43,200 --> 00:51:44,560 No. 1021 00:51:44,560 --> 00:51:45,720 They're underdone. 1022 00:51:45,720 --> 00:51:49,640 The onion has seeped into the pastry and not cooked. 1023 00:51:49,640 --> 00:51:52,160 OK, let's have a look at the sweet one. 1024 00:51:52,160 --> 00:51:54,960 It's very thick. Straight away, you can feel that. 1025 00:51:54,960 --> 00:51:57,040 - Wow, OK. - I know. 1026 00:51:57,040 --> 00:51:59,680 This really does look more like shortcrust pastry 1027 00:51:59,680 --> 00:52:01,320 than filo, I'm afraid. 1028 00:52:01,320 --> 00:52:03,920 - Filling's good. - The only decent thing to eat on it. 1029 00:52:03,920 --> 00:52:05,120 I think I agree. 1030 00:52:05,120 --> 00:52:07,560 Excellent filling, but the pastry's too thick. 1031 00:52:20,400 --> 00:52:23,160 First of all, I think they look fantastic. 1032 00:52:23,160 --> 00:52:24,440 They're all the same size, 1033 00:52:24,440 --> 00:52:27,000 the way it's been displayed, ten out of ten. 1034 00:52:27,000 --> 00:52:29,520 - Thank you very much. - Let's get tasting. 1035 00:52:29,520 --> 00:52:32,200 Sausage meat, black pudding and apple. 1036 00:52:36,440 --> 00:52:38,640 You've managed to carry through flavours in there 1037 00:52:38,640 --> 00:52:40,560 and in the shape that you were trying to create 1038 00:52:40,560 --> 00:52:43,080 and get it crispy as well is extremely difficult. 1039 00:52:43,080 --> 00:52:45,000 That's spot-on, that. That's really nice. 1040 00:52:45,000 --> 00:52:46,440 Thank you very much. 1041 00:52:46,440 --> 00:52:47,760 Right, banoffee. 1042 00:52:50,960 --> 00:52:53,960 That's scrumptious. It really is lovely. 1043 00:52:55,280 --> 00:52:57,040 Again, thank you very much. 1044 00:52:57,040 --> 00:52:59,840 - That is delicious. - Thank you. 1045 00:52:59,840 --> 00:53:01,480 (Star Baker!) 1046 00:53:03,520 --> 00:53:05,080 (Well done!) 1047 00:53:05,080 --> 00:53:06,440 (Brilliant!) 1048 00:53:21,200 --> 00:53:24,840 They look beautifully proportioned, good colour. 1049 00:53:24,840 --> 00:53:27,360 All they've got to do now is taste good. 1050 00:53:27,360 --> 00:53:30,040 I hope they taste good, mate, cos they do look good. 1051 00:53:30,040 --> 00:53:32,680 - This is the prawn Chinese-style, isn't it? - Yes. 1052 00:53:32,680 --> 00:53:34,360 Straight in. 1053 00:53:40,400 --> 00:53:44,600 That's just the sort of surprise I like before a meal. 1054 00:53:44,600 --> 00:53:45,920 They taste beautiful. 1055 00:53:47,000 --> 00:53:50,840 For my sweet, I've got spiced white chocolate and hazelnut samosas. 1056 00:53:53,320 --> 00:53:55,920 Those, too, beautifully proportioned, 1057 00:53:55,920 --> 00:53:58,120 good flavour, lovely. 1058 00:53:58,120 --> 00:54:00,000 - Thanks. - Well done, Rav. - Thanks. 1059 00:54:08,800 --> 00:54:13,440 We started with Jane and Candice ahead of the pack. Still the case? 1060 00:54:13,440 --> 00:54:16,440 Candice, those banoffees, they were to die for 1061 00:54:16,440 --> 00:54:18,400 and, of course, Jane's done very well. 1062 00:54:18,400 --> 00:54:20,000 Her flavours were so good. 1063 00:54:20,000 --> 00:54:22,920 Rav came into the last challenge in a bit of trouble, 1064 00:54:22,920 --> 00:54:24,800 but these are beautiful. 1065 00:54:24,800 --> 00:54:27,440 Has he done enough? He was way down, wasn't he? 1066 00:54:27,440 --> 00:54:31,560 To be honest, I think both Benjamina and Rav have both done enough. 1067 00:54:31,560 --> 00:54:33,680 The two people left are Val and Tom. 1068 00:54:33,680 --> 00:54:35,800 Val's were far too big. 1069 00:54:35,800 --> 00:54:38,840 But the worst thing is we only had half of what we asked for 1070 00:54:38,840 --> 00:54:40,240 and they're raw. 1071 00:54:40,240 --> 00:54:43,960 Tom, there's no shape to them, but the flavour's just way off base. 1072 00:54:43,960 --> 00:54:45,680 Are you thinking along the same lines? 1073 00:54:45,680 --> 00:54:49,160 - We're agreeing totally. - Are you? - Mm-hm. - That's a first. 1074 00:54:49,160 --> 00:54:51,960 And I'm going to race you to one of Benjamina's triangles. 1075 00:54:53,840 --> 00:54:56,400 - I thought you were taking those home. - Not any more. 1076 00:55:04,760 --> 00:55:06,880 Bakers, what a weekend. 1077 00:55:06,880 --> 00:55:10,200 I get the great job - I get to announce Star Baker. 1078 00:55:11,680 --> 00:55:14,120 Star Baker this week took the high road 1079 00:55:14,120 --> 00:55:16,880 while others perhaps took the lower road. 1080 00:55:16,880 --> 00:55:20,160 Goodness, gracious, great balls of pig - 1081 00:55:20,160 --> 00:55:22,960 - Candice, you're our Star Baker. MEL: - Whoo! 1082 00:55:22,960 --> 00:55:24,760 APPLAUSE 1083 00:55:26,760 --> 00:55:29,200 Now, my job gets harder every week, 1084 00:55:29,200 --> 00:55:32,240 but as you know, we can't take everyone into next week, 1085 00:55:32,240 --> 00:55:36,040 so the person not coming with us is... 1086 00:55:43,440 --> 00:55:44,480 ..Val. 1087 00:55:45,680 --> 00:55:48,080 Come on, Val. 1088 00:55:48,080 --> 00:55:49,640 I've reached my limit. 1089 00:55:49,640 --> 00:55:52,960 I love Val, her character was fantastic in the tent. 1090 00:55:52,960 --> 00:55:55,360 She really buoyed everybody up every week. 1091 00:55:55,360 --> 00:55:57,160 'A great baker, without a shadow of a doubt, 1092 00:55:57,160 --> 00:55:58,960 'but this was not her week.' 1093 00:55:58,960 --> 00:56:01,720 Who are you going to have to torment you now? 1094 00:56:01,720 --> 00:56:03,320 - LAUGHING: - You did well, though. 1095 00:56:03,320 --> 00:56:05,880 When I chatted to her afterwards, she said, 1096 00:56:05,880 --> 00:56:09,920 "I've so enjoyed being here, but that's as far as I can go." 1097 00:56:09,920 --> 00:56:14,840 When you bake, you always bake for a reason 1098 00:56:14,840 --> 00:56:16,560 and you're giving it to people, 1099 00:56:16,560 --> 00:56:20,160 so you make it the best you can and you make it with love. 1100 00:56:20,160 --> 00:56:23,480 Whenever I make anything, I stir love into it, 1101 00:56:23,480 --> 00:56:25,520 I knead love into it, 1102 00:56:25,520 --> 00:56:28,960 so when I present it, it's special. 1103 00:56:30,960 --> 00:56:34,520 I'm not unhappy. I've had a great time with some great people. 1104 00:56:34,520 --> 00:56:38,480 And - phew! - I didn't expect it. 1105 00:56:38,480 --> 00:56:42,080 I didn't expect to ever get here, 1106 00:56:42,080 --> 00:56:45,080 never mind be on it. 1107 00:56:45,080 --> 00:56:47,840 Val was just a really positive presence in the tent. 1108 00:56:47,840 --> 00:56:50,680 She'd come up with little games for us to play in-between bakes. 1109 00:56:50,680 --> 00:56:53,680 Today, she was reading a 1977 shopping receipt 1110 00:56:53,680 --> 00:56:55,600 and having us guess the prices. 1111 00:56:55,600 --> 00:56:59,040 I think if Val had got all 48 out, I think it'd be me going. 1112 00:56:59,040 --> 00:57:01,840 Got a little bit of survivor syndrome, I think, this week. 1113 00:57:01,840 --> 00:57:03,680 I'm like the comeback kid, it seems. 1114 00:57:03,680 --> 00:57:05,040 Whenever something goes wrong, 1115 00:57:05,040 --> 00:57:07,320 there's always something that goes right. 1116 00:57:07,320 --> 00:57:09,440 I wasn't surprised that Candice won Star Baker. 1117 00:57:09,440 --> 00:57:12,040 I'd have put my life savings on it. 1118 00:57:12,040 --> 00:57:13,320 I haven't got any. 1119 00:57:13,320 --> 00:57:15,040 Ah! Well done! 1120 00:57:15,040 --> 00:57:16,880 I thought it was Jane's, I really did. 1121 00:57:16,880 --> 00:57:20,440 That's amazing. It means a lot, it really, really does. 1122 00:57:20,440 --> 00:57:22,120 - Next time... - Grr! 1123 00:57:22,120 --> 00:57:23,960 ..the bakers get green-fingered... 1124 00:57:23,960 --> 00:57:25,840 I wish I'd chosen fresh flowers now. 1125 00:57:25,840 --> 00:57:27,960 ..in the first-ever botanical week. 1126 00:57:27,960 --> 00:57:30,120 - Tastes like elderflowers. - I just can't tell any more. 1127 00:57:30,120 --> 00:57:31,760 But will their meringue pies... 1128 00:57:31,760 --> 00:57:32,880 Good, makes you go... 1129 00:57:32,880 --> 00:57:34,200 ..leave a bitter taste? 1130 00:57:34,200 --> 00:57:36,160 That's a little bit too soft. 1131 00:57:36,160 --> 00:57:39,200 Will anyone bake a technically perfect herby bread? 1132 00:57:39,200 --> 00:57:40,360 That is not cooked. 1133 00:57:40,360 --> 00:57:42,840 - And who will blossom... - I've got no chance. 1134 00:57:42,840 --> 00:57:44,680 ..in the floral cake Showstopper... 1135 00:57:44,680 --> 00:57:46,600 - It's beautiful. - Absolutely cracked it. 1136 00:57:46,600 --> 00:57:49,360 - ..in the closest... - It's not cooked, man. 1137 00:57:49,360 --> 00:57:50,800 ..Bake Off yet? 1138 00:57:50,800 --> 00:57:53,680 I've never been so stressed about dough in my life.