1 00:00:00,600 --> 00:00:03,120 - Semi. - Finals. - Drama. - Jeopardy. - Excitement! - Tension. - Bakers! 2 00:00:04,520 --> 00:00:06,560 - Passion! - Are. - We. - Going. - To. - Do. 3 00:00:06,560 --> 00:00:08,400 - This. - Whole. - Link. - Like. - This? 4 00:00:08,400 --> 00:00:09,800 - Yes. - Good. 5 00:00:09,800 --> 00:00:11,800 - Welcome. - To. - The. - Great. - British. - Bake. - Off. 6 00:00:11,800 --> 00:00:13,000 Last time... 7 00:00:13,000 --> 00:00:17,320 - Oh, what? - ..Bake Off turned back the clock to Tudor Week. 8 00:00:17,320 --> 00:00:20,240 Looks really healthy, doesn't it? Lovely lot of fat. 9 00:00:20,240 --> 00:00:22,840 - There was even a spot of jousting. - The...um... 10 00:00:22,840 --> 00:00:24,360 Ahem...jousting pole... 11 00:00:24,360 --> 00:00:26,560 Really that should have gone on the hand(!) 12 00:00:26,560 --> 00:00:28,960 After getting lost in a marzipan maze... 13 00:00:28,960 --> 00:00:30,240 The cake feels quite doughy. 14 00:00:30,240 --> 00:00:33,280 ..it was Benjamina who became the eighth baker to leave the tent... 15 00:00:33,280 --> 00:00:34,760 It's so much fun being in there, 16 00:00:34,760 --> 00:00:36,960 and it's so much fun baking with everyone. 17 00:00:36,960 --> 00:00:40,280 ..and Candice was awarded Star Baker for the third time. 18 00:00:41,320 --> 00:00:44,520 Now, it's the semifinal and only four bakers remain. 19 00:00:44,520 --> 00:00:46,240 We can do this, guys. 20 00:00:46,240 --> 00:00:47,640 We can really do this. 21 00:00:47,640 --> 00:00:50,240 We're so close, and to go home today would be 22 00:00:50,240 --> 00:00:52,360 really, really disappointing. 23 00:00:52,360 --> 00:00:54,960 You're nervous that any small thing that goes wrong 24 00:00:54,960 --> 00:00:56,680 could be your last day in the tent. 25 00:00:56,680 --> 00:01:00,960 It's scary, yeah - it's the last one that someone goes home... 26 00:01:00,960 --> 00:01:03,120 Because the next time, someone will be the winner. 27 00:01:03,120 --> 00:01:07,160 I had a dream I made it to the final and I baked in a dress. 28 00:01:07,160 --> 00:01:09,440 So, if I make it to the final this week, 29 00:01:09,440 --> 00:01:11,800 then it looks like I'm going to have to be baking in a dress! 30 00:01:11,800 --> 00:01:14,200 Just three patisserie challenges... 31 00:01:14,200 --> 00:01:16,240 - Bake, bake, bake! - It's just not cooking! 32 00:01:16,240 --> 00:01:19,520 '..stand between THEM...' Selasi, are you scared for the first time? 33 00:01:19,520 --> 00:01:22,600 - Yeah... - '..and a place in the final.' 34 00:01:22,600 --> 00:01:24,800 - The more we say it to ourselves, Jane... - It will be... 35 00:01:24,800 --> 00:01:26,840 BOTH: ..absolutely fine. 36 00:02:01,960 --> 00:02:04,760 The Signature Bake awaits. 37 00:02:04,760 --> 00:02:06,080 Good luck, everybody. 38 00:02:07,720 --> 00:02:09,040 (Good luck!) 39 00:02:14,240 --> 00:02:17,720 Bonjour, boulangers et boulangeres. 40 00:02:17,720 --> 00:02:20,120 Welcome to your semifinal. 41 00:02:20,120 --> 00:02:22,840 Huge congratulations for getting this far, 42 00:02:22,840 --> 00:02:25,240 but listen up - to get a place in the final, 43 00:02:25,240 --> 00:02:29,080 today you're going to have to embrace your French side. 44 00:02:29,080 --> 00:02:32,200 Paul and Mary would love you to make 45 00:02:32,200 --> 00:02:35,280 24 savoury Palmiers. 46 00:02:35,280 --> 00:02:38,720 So, we'd like you to make two different styles and flavours, 47 00:02:38,720 --> 00:02:40,400 so that's 12 of each, 48 00:02:40,400 --> 00:02:42,600 and we'd like FULL puff pastry. 49 00:02:42,600 --> 00:02:43,800 None of your rough-puff 50 00:02:43,800 --> 00:02:46,480 or your "ever so tough-puff" or "I've made it in the buff-puff". 51 00:02:46,480 --> 00:02:49,320 Now, bakers, you've got three hours - trois heures - 52 00:02:49,320 --> 00:02:52,080 - on your marks... - Get set and... BOTH: - Bake! 53 00:02:56,640 --> 00:02:58,160 Semifinal. 54 00:02:59,480 --> 00:03:01,760 It's just so empty in here. 55 00:03:01,760 --> 00:03:04,680 I don't think I've been quite as nervous as this, actually. 56 00:03:04,680 --> 00:03:06,000 I feel a bit queasy! 57 00:03:07,120 --> 00:03:09,160 I've never made Palmiers before, 58 00:03:09,160 --> 00:03:11,680 but it should be all right. 59 00:03:11,680 --> 00:03:14,920 A perfect Palmier, you should be able to see the layers of the 60 00:03:14,920 --> 00:03:17,040 puff pastry all the way through. 61 00:03:17,040 --> 00:03:18,400 Palmier tends to be quite flat. 62 00:03:18,400 --> 00:03:23,080 If it's too thick, then it becomes something else. It becomes a pastry. 63 00:03:23,080 --> 00:03:27,040 The skill is how they incorporate the flavour. 64 00:03:27,040 --> 00:03:29,240 No good putting great bulky things in the pastry, 65 00:03:29,240 --> 00:03:30,640 it'll ruin the layers. 66 00:03:30,640 --> 00:03:32,960 Whatever flavours you're going to add, add little, 67 00:03:32,960 --> 00:03:34,400 but it's got to pack a punch. 68 00:03:34,400 --> 00:03:36,440 The final is just down the road now, 69 00:03:36,440 --> 00:03:38,640 this is the time you've got to smash it. 70 00:03:38,640 --> 00:03:41,680 I do enjoy making pastry. It's just sometimes 71 00:03:41,680 --> 00:03:44,760 things in the tent go differently to how you expect. 72 00:03:44,760 --> 00:03:48,600 The key to Palmiers is a successful puff pastry, which first 73 00:03:48,600 --> 00:03:52,800 requires the bakers to create pliable dough from flour and water. 74 00:03:52,800 --> 00:03:57,200 I've used a mix of strong flour and ordinary plain flour. 75 00:03:57,200 --> 00:03:58,920 The strong plain flour, 76 00:03:58,920 --> 00:04:02,480 you've got more gluten in, so it gives you more flexibility. 77 00:04:02,480 --> 00:04:06,560 Paul I think uses all strong plain flour, I think, in his recipe. 78 00:04:07,640 --> 00:04:11,200 So I've kind of...hedged my bets and gone somewhere down the middle. 79 00:04:11,200 --> 00:04:13,600 I've just used plain flour, yeah? 80 00:04:13,600 --> 00:04:15,840 I'm just doing what I do at home! 81 00:04:15,840 --> 00:04:19,440 I'm just trying to work this to a nice smooth consistency, 82 00:04:19,440 --> 00:04:21,160 before bashing out my butter, 83 00:04:21,160 --> 00:04:23,960 which will then hopefully create the layers. 84 00:04:23,960 --> 00:04:26,480 - Morning, Candice. - Good morning! - Hello! 85 00:04:26,480 --> 00:04:30,760 - So, are you using strong flour? - I'm using half strong, half plain flour. 86 00:04:30,760 --> 00:04:33,640 - Come on, is she... - He's being very quiet, which always worries me. 87 00:04:33,640 --> 00:04:36,040 Here's the expert, come on - tell us. Is it a good idea? 88 00:04:36,040 --> 00:04:37,640 - Old perma-tan. - I'll tell you later. 89 00:04:38,760 --> 00:04:41,080 For her two savoury flavours, 90 00:04:41,080 --> 00:04:44,400 last week's Star Baker Candice is combining garlic mushrooms 91 00:04:44,400 --> 00:04:47,600 with sweet cured bacon to fill heart-shaped Palmiers, 92 00:04:47,600 --> 00:04:49,520 and caramelised red onion chutney 93 00:04:49,520 --> 00:04:52,600 with walnuts and blue cheese for her second. 94 00:04:52,600 --> 00:04:54,720 You've got a lot of things going on inside the Palmier. 95 00:04:54,720 --> 00:04:56,120 Are you blitzing it or chopping it? 96 00:04:56,120 --> 00:04:59,080 Not blitzing it, just cutting all the ingredients up quite small. 97 00:04:59,080 --> 00:05:01,240 It just gives it a little bit of bite. 98 00:05:01,240 --> 00:05:04,080 - How thick are these going to be? - Just over half an inch thick. 99 00:05:04,080 --> 00:05:06,280 - Quite thick, then. - They've worked at home, 100 00:05:06,280 --> 00:05:09,280 so I'm getting a nice crisp and nice layers. 101 00:05:09,280 --> 00:05:11,880 - No-one wants soggy Palmiers. - NO-ONE wants soggy Palmiers. 102 00:05:11,880 --> 00:05:15,480 - No! - Look forward to it, then, Candice. - Thank you very much. 103 00:05:16,920 --> 00:05:20,400 I'm not worried, actually. They've been all right at home. 104 00:05:20,400 --> 00:05:23,000 I think Candice and Jane are the ones to beat this week. 105 00:05:23,000 --> 00:05:25,240 I don't know if Selasi feels the same. 106 00:05:25,240 --> 00:05:26,880 The girls have been really, really, 107 00:05:26,880 --> 00:05:29,160 really, really, really, really, really, really strong. 108 00:05:31,120 --> 00:05:33,480 - Morning, Jane. - Good morning. 109 00:05:33,480 --> 00:05:36,200 - What've you got? Is this the dough before the butter's gone in? - Yes. 110 00:05:36,200 --> 00:05:39,160 I'm doing one with a sort of flower shape... 111 00:05:39,160 --> 00:05:42,840 So it's got a fold like that and then a fold like that, and then 112 00:05:42,840 --> 00:05:46,720 that's got pesto in it and that's got sun-dried tomato paste in. 113 00:05:46,720 --> 00:05:50,160 - A sort of puffy hand? - Sort of a puffy flower, I like to think! 114 00:05:51,320 --> 00:05:55,280 To go with her pesto and sun-dried tomato flower-shaped Palmier, 115 00:05:55,280 --> 00:05:58,720 garden designer Jane is also making elephant ear-shaped Palmiers 116 00:05:58,720 --> 00:06:00,440 filled with black olive tapenade, 117 00:06:00,440 --> 00:06:02,920 with goat's cheese and Parma ham. 118 00:06:02,920 --> 00:06:05,320 The last batch I made this week 119 00:06:05,320 --> 00:06:07,960 failed spectacularly, really - 120 00:06:07,960 --> 00:06:11,080 all the butter leaked out and it was as tough as old boots. 121 00:06:11,080 --> 00:06:13,920 Feeling it here, today. Butterflies! 122 00:06:13,920 --> 00:06:16,520 The key to getting your puff right is chilling - I need 123 00:06:16,520 --> 00:06:21,040 to work really quickly, cos I want to have at least an hour for baking. 124 00:06:23,120 --> 00:06:25,720 It's more crumbly than it is at home. 125 00:06:25,720 --> 00:06:27,960 Hopefully it'll get better as I... 126 00:06:27,960 --> 00:06:29,360 combine the layers. 127 00:06:30,600 --> 00:06:33,720 The pastry will need a series of chills, rolls, 128 00:06:33,720 --> 00:06:37,000 turns and folds to create the lamination. 129 00:06:37,000 --> 00:06:40,000 Can't see any butter coming through, which is a bonus. 130 00:06:42,520 --> 00:06:43,600 This is... 131 00:06:44,880 --> 00:06:46,760 ..not looking great. 132 00:06:46,760 --> 00:06:48,600 - Morning, Andrew. - Morning. - Morning. - So? 133 00:06:51,200 --> 00:06:54,200 Er, so my puff pastry isn't going quite to plan. 134 00:06:54,200 --> 00:06:56,960 - What's happened, do you think? - I think it might be a little dry. 135 00:06:56,960 --> 00:07:00,160 - What flour are you using? - I'm using plain flour. 136 00:07:00,160 --> 00:07:03,680 Andrew's making elephant ear-shaped Palmiers, filled with roasted 137 00:07:03,680 --> 00:07:05,360 red peppers and goat's cheese. 138 00:07:05,360 --> 00:07:07,360 And, as a nod to his love of music, 139 00:07:07,360 --> 00:07:10,280 he'll shape his second Palmiers into treble clefs, which will be 140 00:07:10,280 --> 00:07:12,880 flavoured with a blend of fresh herbs and breadcrumbs. 141 00:07:12,880 --> 00:07:15,600 When you say breadcrumbs, they're fresh white breadcrumb? 142 00:07:15,600 --> 00:07:19,160 - Yes, there's the breadcrumbs. - No, those are raspings. Those are dried. 143 00:07:19,160 --> 00:07:21,000 So you're saying your pastry might be a bit dry, 144 00:07:21,000 --> 00:07:23,120 - and then you've got breadcrumbs. - DRIED breadcrumbs. 145 00:07:23,120 --> 00:07:25,720 - Dried... I'm not going to argue with you, Mary! - Good luck, Andrew. 146 00:07:25,720 --> 00:07:27,080 Cheers, thank you. 147 00:07:28,200 --> 00:07:30,440 I'm losing confidence by the second in this, 148 00:07:30,440 --> 00:07:32,880 but trying to remain optimistic. 149 00:07:33,840 --> 00:07:35,680 I'm just failing at the moment. 150 00:07:37,400 --> 00:07:38,960 With their dough chilling, 151 00:07:38,960 --> 00:07:41,200 the bakers turn their attention to their fillings. 152 00:07:42,640 --> 00:07:45,520 She's very quiet over there today, isn't she? 153 00:07:46,960 --> 00:07:48,360 Bit focused. 154 00:07:48,360 --> 00:07:49,920 I can hear you whispering! 155 00:07:49,920 --> 00:07:52,640 Just a bit of rivalry going on here! 156 00:07:52,640 --> 00:07:54,760 This is going to be my salmon fillet. 157 00:07:54,760 --> 00:07:58,000 I'm going to cook it first just to get the liquid out of it. 158 00:08:00,200 --> 00:08:04,520 - Morning, Selasi. - Morning. - Tell us all about your... - Palmiers. Um... 159 00:08:04,520 --> 00:08:07,840 - I'm making... - He's finishing my sentences for me! 160 00:08:07,840 --> 00:08:09,560 Getting ahead of himself! 161 00:08:09,560 --> 00:08:12,560 That's what I was going to ask you, but go on! 162 00:08:12,560 --> 00:08:15,760 I'm doing a classic Palmier, which will be about 1 cm thickness 163 00:08:15,760 --> 00:08:18,840 and then the second one will be a butterfly. 164 00:08:18,840 --> 00:08:21,520 Selasi is hoping his butterfly-shaped Palmiers 165 00:08:21,520 --> 00:08:24,800 filled with piccante peppers, red onion and sun-dried tomatoes, 166 00:08:24,800 --> 00:08:28,320 and elephant ear-shaped Palmiers crammed with chilli-infused salmon, 167 00:08:28,320 --> 00:08:31,720 pesto and creme fraiche will whet the judges' appetites enough 168 00:08:31,720 --> 00:08:33,600 to book his place in the final. 169 00:08:33,600 --> 00:08:36,600 I'm just wondering whether it's all going to stay crisp. 170 00:08:36,600 --> 00:08:39,240 - It should be all right. - Look at the great grin on his face! 171 00:08:39,240 --> 00:08:42,000 You're obviously very confident, I'm just waiting for the result. 172 00:08:42,000 --> 00:08:44,920 - He's winging it! - Dude, you are winging it! 173 00:08:48,840 --> 00:08:52,160 It just doesn't look like puff pastry. I can't use it. 174 00:08:52,160 --> 00:08:53,920 Ruddy disaster. 175 00:08:55,520 --> 00:08:56,840 What can I do? 176 00:08:59,120 --> 00:09:04,360 An hour gone. Bakers, two hours left. It's two hours. 177 00:09:04,360 --> 00:09:06,840 Are you doing me out of a job, mate?! 178 00:09:06,840 --> 00:09:09,360 - This is all I had! - Sorry! 179 00:09:09,360 --> 00:09:12,720 I was like the speaking clock, but with puns, that's all we had! 180 00:09:12,720 --> 00:09:14,960 Do you want us to come and bake for you? 181 00:09:14,960 --> 00:09:16,400 Is that what you want, Selasi?! 182 00:09:16,400 --> 00:09:19,080 - Want a quarter turn, want a book turn, mate? - Yeah, we can do that. 183 00:09:19,080 --> 00:09:22,320 It's over. I'm absolutely furious with you. 184 00:09:22,320 --> 00:09:26,040 An hour into the bake, and Andrew's decided to take the gamble - 185 00:09:26,040 --> 00:09:28,640 to restart his pastry from scratch. 186 00:09:28,640 --> 00:09:30,720 I'm just going to have to work quickly, 187 00:09:30,720 --> 00:09:33,080 try and take a couple of short cuts. 188 00:09:33,080 --> 00:09:34,760 I'm not going to give up. 189 00:09:34,760 --> 00:09:36,720 - Are these your secret notes? - Yeah. 190 00:09:38,320 --> 00:09:40,840 Mm, interesting. Week seven... 191 00:09:40,840 --> 00:09:42,160 Wear mulberry lip... 192 00:09:42,160 --> 00:09:44,600 - Where's your lipstick, by the way? - It's all come off! 193 00:09:44,600 --> 00:09:47,920 - Candice, that's a worry. Can I help you, please? Come on. - Gosh, OK. 194 00:09:47,920 --> 00:09:51,000 Because you without lipstick is not right. I'm sorry. 195 00:09:51,000 --> 00:09:53,760 - It's semifinal, you can't let yourself down. - I can't. 196 00:09:53,760 --> 00:09:56,560 - OK, there? - Yeah. It'll be rushed, but I'll get there. 197 00:09:56,560 --> 00:09:58,360 So I did the first one uber-quick, 198 00:09:58,360 --> 00:10:00,120 and then I did two and three together. 199 00:10:00,120 --> 00:10:01,800 I might skip the last one, actually. 200 00:10:01,800 --> 00:10:04,280 - Make sure you chill it before you bake it, though. - Yeah, yeah. 201 00:10:04,280 --> 00:10:07,800 It's going to go in the freezer. I'm going to try and pull it back. 202 00:10:09,080 --> 00:10:10,680 OK, bakers - one hour left. 203 00:10:10,680 --> 00:10:13,240 Which reminds me, it's time for my next turn. 204 00:10:16,720 --> 00:10:18,720 Again, you don't want too much filling, 205 00:10:18,720 --> 00:10:21,560 just enough so the judges can 206 00:10:21,560 --> 00:10:23,720 actually taste the filling. 207 00:10:23,720 --> 00:10:26,360 I do think you have to be fairly generous with the filling. 208 00:10:26,360 --> 00:10:29,040 Otherwise you don't get all the flavours. 209 00:10:29,040 --> 00:10:30,280 So this is an egg wash, 210 00:10:30,280 --> 00:10:34,040 which is going to stick my breadcrumbs to my pastry. 211 00:10:34,040 --> 00:10:37,480 Let's get the folds right. It's a complicated folding process. 212 00:10:39,120 --> 00:10:40,680 So then you go that way... 213 00:10:43,760 --> 00:10:45,920 ..and then...that way. 214 00:10:45,920 --> 00:10:49,640 In hindsight, I wouldn't have picked such a complicated shape. 215 00:10:49,640 --> 00:10:52,680 In hindsight, I would have done a lot of things differently! 216 00:10:52,680 --> 00:10:56,520 But we'll just keep calm and carry on, 217 00:10:56,520 --> 00:10:57,960 cos that's the British thing to do. 218 00:11:00,680 --> 00:11:03,840 I'll cut it in just under centimetre slices. 219 00:11:05,120 --> 00:11:08,360 I don't want it too thin, cos then I'd lose the filling. 220 00:11:08,360 --> 00:11:12,160 - So, um, do you want to win, Selasi? - I really want to win. 221 00:11:12,160 --> 00:11:13,680 I really want to get to the final. 222 00:11:13,680 --> 00:11:18,120 - Are you feeling pressure from your family, as well? - Yeah. 223 00:11:18,120 --> 00:11:20,600 I need to make them proud. I can't let them down. 224 00:11:20,600 --> 00:11:23,760 - Are you about to cry, Selasi? - Nah! 225 00:11:23,760 --> 00:11:26,680 We'll leave the crying to Andrew. 226 00:11:26,680 --> 00:11:29,920 He was looking a little bit teary earlier, I have to say. 227 00:11:29,920 --> 00:11:33,160 - I'm glad he's sorted it out now. So that's good. - Yeah. He's good. 228 00:11:33,160 --> 00:11:36,040 Although, you don't want him to sort it out TOO well, 229 00:11:36,040 --> 00:11:38,080 I'm just putting that in there. 230 00:11:39,160 --> 00:11:41,400 I'm relieved I redid the pastry. 231 00:11:41,400 --> 00:11:44,640 Cos at least I think this is laminated. 232 00:11:44,640 --> 00:11:47,960 This is my second set, I'm just rolling in my nuts. 233 00:11:47,960 --> 00:11:49,400 As it's getting closer to baking, 234 00:11:49,400 --> 00:11:51,560 I'm beginning to feel a bit worried about it again. 235 00:11:51,560 --> 00:11:54,600 I'm just making them into a butterfly. 236 00:11:54,600 --> 00:11:58,280 The sooner the bakers get their Palmiers into the oven, the sooner 237 00:11:58,280 --> 00:12:02,360 they can tell how successful their pastry lamination has been. 238 00:12:02,360 --> 00:12:04,360 I'm just going to do my first batch. 239 00:12:05,880 --> 00:12:09,280 She's always ahead of the game, isn't she? Always! 240 00:12:09,280 --> 00:12:11,960 Set the timer for about 8 minutes. 241 00:12:13,840 --> 00:12:16,240 - OK... - All good in the oven? - I think so, they're in. 242 00:12:16,240 --> 00:12:18,920 - Yeah? - Nothing I can do now. 243 00:12:18,920 --> 00:12:20,840 They're all in. 244 00:12:23,000 --> 00:12:25,280 Have you got a second batch to go in? Another batch to go in? 245 00:12:25,280 --> 00:12:28,920 No, I've basically got four trays in! 246 00:12:28,920 --> 00:12:31,200 - Do you think you'll be last boy standing? - Too early to say. 247 00:12:31,200 --> 00:12:33,440 He's hard to beat, Selasi. I mean, if you think... 248 00:12:33,440 --> 00:12:35,960 You want to be the only cock in the hen coop, mate. 249 00:12:35,960 --> 00:12:38,120 I mean, on a pure Darwinian level. 250 00:12:38,120 --> 00:12:40,920 If it had to come to that, I'm afraid... 251 00:12:40,920 --> 00:12:42,920 Sorry, Selasi! 252 00:12:42,920 --> 00:12:44,320 Oh! 253 00:12:44,320 --> 00:12:47,240 The face of an angel - underneath it, he's vicious! 254 00:12:50,760 --> 00:12:53,680 - These smell good, don't they? - Mm, they smell nice. 255 00:12:53,680 --> 00:12:55,440 Yeah, they're looking all right. 256 00:12:55,440 --> 00:12:58,240 That was almost a DVD workout video we did, then. 257 00:12:58,240 --> 00:12:59,680 A-a-nd... 258 00:13:02,600 --> 00:13:05,040 Come on, little Palmiers. 259 00:13:05,040 --> 00:13:07,720 - The next few minutes... - Bake, bake, bake. 260 00:13:07,720 --> 00:13:11,360 ..will reveal if the bakers have achieved the required lamination. 261 00:13:11,360 --> 00:13:12,880 I just haven't been sleeping. 262 00:13:12,880 --> 00:13:16,520 I lie awake, tossing and turning, worried about my bakes. 263 00:13:16,520 --> 00:13:19,120 It's ridiculous. 264 00:13:21,720 --> 00:13:25,440 If this goes wrong, it's going to be the thing that sends me home. 265 00:13:25,440 --> 00:13:30,760 We're all right. The butter's not leaking out, like it did midweek. 266 00:13:30,760 --> 00:13:32,920 I've got the lamination, which is good. 267 00:13:32,920 --> 00:13:34,800 I just want them to be cooked! 268 00:13:34,800 --> 00:13:36,520 Want to get the next batch in. 269 00:13:40,640 --> 00:13:41,880 Aaah! 270 00:13:41,880 --> 00:13:44,280 - I've just lost three of my Palmiers! - Oh, Jane! 271 00:13:44,280 --> 00:13:45,520 Five-second rule. 272 00:13:47,480 --> 00:13:51,640 Semifinalist bakers, you have 15 minutes left. 273 00:13:54,720 --> 00:13:56,880 Come on, hold together. 274 00:13:56,880 --> 00:14:00,720 I'm a bit worried about my second batch. 275 00:14:02,360 --> 00:14:04,200 Oh! 276 00:14:04,200 --> 00:14:05,720 Are you OK? 277 00:14:08,800 --> 00:14:10,600 - You all right? - Yeah. 278 00:14:10,600 --> 00:14:12,120 I'll be all right. 279 00:14:14,680 --> 00:14:18,040 I'm amazed they've laminated with that time. Absolutely gobsmacked. 280 00:14:18,040 --> 00:14:19,640 These are raw. 281 00:14:22,160 --> 00:14:24,760 Just don't want to dish up raw pastry. 282 00:14:29,680 --> 00:14:33,120 - You OK, you manage to save them? - They need to COOK. 283 00:14:34,760 --> 00:14:35,840 Just not cooking. 284 00:14:37,560 --> 00:14:38,760 I'm pleased with them. 285 00:14:38,760 --> 00:14:41,640 I have got a little bit of onion spillage, but I'm OK with that. 286 00:14:41,640 --> 00:14:44,240 Just cook, little Palmiers. Cook! 287 00:14:44,240 --> 00:14:48,120 They're fine, they'll be absolutely fine. They will be. Completely. 288 00:14:48,120 --> 00:14:51,040 - The more we say it to ourselves, Jane... - It will be... 289 00:14:51,040 --> 00:14:52,920 It'll be absolutely fine. 290 00:14:55,920 --> 00:14:59,960 - Selasi, is this is the first time you've been less than calm? - Yeah. 291 00:14:59,960 --> 00:15:03,720 - There's a lot of patrolling from you today. - Very! - Yeah? - Yeah. 292 00:15:04,680 --> 00:15:07,120 - Are you scared for the first time? - Yeah. 293 00:15:08,120 --> 00:15:11,360 - So I'll probably be taking them out 30 seconds... - Really? 294 00:15:11,360 --> 00:15:13,040 - So right to the wire? - Yeah. 295 00:15:14,000 --> 00:15:16,240 Two minutes on the clock, bakers. 296 00:15:16,240 --> 00:15:17,640 Two minutes. 297 00:15:17,640 --> 00:15:19,480 Come on, oven - do your stuff. 298 00:15:21,240 --> 00:15:22,280 Another minute. 299 00:15:27,680 --> 00:15:29,760 One minute, out - in the basket. 300 00:15:30,720 --> 00:15:32,440 No problem. Hm! 301 00:15:32,440 --> 00:15:34,320 Really pleased with the pastry. 302 00:15:37,280 --> 00:15:40,920 Fire those off. I think they're just about done. Just about. 303 00:15:43,240 --> 00:15:44,720 30 seconds. 304 00:15:49,560 --> 00:15:52,880 They're going to have to come out, aren't they? There's nothing for it. 305 00:15:52,880 --> 00:15:54,680 They're not crisp enough at all. 306 00:15:54,680 --> 00:15:56,760 Definitely undercooked. 307 00:15:56,760 --> 00:15:59,520 Look at that poor little one. He's going to spot that, isn't he? 308 00:15:59,520 --> 00:16:02,280 - Ten... - Neuf... - Huit. 309 00:16:02,280 --> 00:16:04,880 - Sept. - Six. - Cinq. 310 00:16:04,880 --> 00:16:08,320 - Quatre. - Trois. - Deux. 311 00:16:08,320 --> 00:16:09,600 C'est fini. 312 00:16:11,000 --> 00:16:14,960 Right, gang - move your baskets to the ends of your benches, please. 313 00:16:17,520 --> 00:16:20,920 Mary and Paul have asked for 24 Palmiers with two different 314 00:16:20,920 --> 00:16:22,680 savoury flavours and shapes, 315 00:16:22,680 --> 00:16:26,400 both with clearly defined layers and perfectly cooked pastry. 316 00:16:35,040 --> 00:16:39,240 - They look like frogs. They're lovely! - Right, there you go, Mary. 317 00:16:39,240 --> 00:16:40,880 Let's try one of these. 318 00:16:40,880 --> 00:16:42,600 I'll get the pesto bit. 319 00:16:44,080 --> 00:16:47,080 They're not quite done, but very good flavour. 320 00:16:47,080 --> 00:16:50,360 When you use pesto and sun-dried tomatoes, 321 00:16:50,360 --> 00:16:54,840 they are steeped in oil, which is likely to go into the pastry. 322 00:16:54,840 --> 00:16:56,840 Right. And this is the tapenade. 323 00:16:59,960 --> 00:17:03,360 I think the flavour is perfect, um, REALLY good, but again, 324 00:17:03,360 --> 00:17:06,040 same problem - they're a little bit soggy when you get inside. 325 00:17:16,160 --> 00:17:19,720 The mushroom one, great shape, great colour - quite thick. 326 00:17:22,040 --> 00:17:23,600 Oh, good sound! 327 00:17:23,600 --> 00:17:26,280 It's something I'd like for breakfast, 328 00:17:26,280 --> 00:17:28,680 with bacon - they taste good, 329 00:17:28,680 --> 00:17:31,200 they're a good colour and they're beautifully crispy. 330 00:17:31,200 --> 00:17:33,920 Let's move on to the caramelised onion - there's so much filling 331 00:17:33,920 --> 00:17:35,360 in there, it's bursting out. 332 00:17:35,360 --> 00:17:36,880 Is that a pastry or is it a Palmier? 333 00:17:36,880 --> 00:17:39,720 I can't really tell because there's so much filling in there. 334 00:17:39,720 --> 00:17:41,760 - You've lost the definition. - Mm. 335 00:17:45,320 --> 00:17:49,240 The pastry is beautifully flaky, they're a nice flavour, 336 00:17:49,240 --> 00:17:52,080 but I cannot see the shape of the Palmier. 337 00:17:52,080 --> 00:17:55,800 I think it tastes... One of the best things I've had for a long time. 338 00:17:55,800 --> 00:17:59,160 - But unfortunately, I wouldn't class it as a Palmier. - Oh, OK. 339 00:18:08,000 --> 00:18:11,680 - It needed longer in the oven, for sure. - Yeah. 340 00:18:15,360 --> 00:18:18,480 I was a little worried your salmon flavour wouldn't come through, 341 00:18:18,480 --> 00:18:23,560 in fact it has. But it's only the outside that's crisp. 342 00:18:23,560 --> 00:18:26,400 It's a bit untidy cos you're dealing with something that's quite rough, 343 00:18:26,400 --> 00:18:28,680 coarse. You're going to lose the shape of the Palmier, 344 00:18:28,680 --> 00:18:31,560 which is what's happened on a few of these, such as that one. 345 00:18:31,560 --> 00:18:34,000 - And they are underbaked. - Yeah. 346 00:18:34,000 --> 00:18:38,040 I rather like this shape. It's a bit different. What's happened there? 347 00:18:38,040 --> 00:18:39,960 It's not good, it's very soggy. 348 00:18:40,960 --> 00:18:42,400 These are very... 349 00:18:42,400 --> 00:18:44,760 As I look inside, they're very raw. 350 00:18:44,760 --> 00:18:46,440 Not just underbaked - 351 00:18:46,440 --> 00:18:49,680 that is raw in the middle, there. Not baked at all. 352 00:18:50,880 --> 00:18:53,280 - Flavour's great, though. - Thank you. - Flavour's good. 353 00:19:00,440 --> 00:19:01,800 They're beautifully displayed. 354 00:19:01,800 --> 00:19:05,840 Underwear drawer, socks and then... bras underneath, probably. 355 00:19:05,840 --> 00:19:07,920 Did you have a second go at your pastry? 356 00:19:07,920 --> 00:19:11,120 Yes, I started my second batch of puff about an hour in, 357 00:19:11,120 --> 00:19:14,080 - so I was quite pushed for time. - But you've managed it! 358 00:19:14,080 --> 00:19:16,280 Yeah, just about pulled it off, hopefully. 359 00:19:16,280 --> 00:19:19,480 - OK, this is the herb one with the breadcrumb, yeah? - Yes. 360 00:19:19,480 --> 00:19:23,640 You've got a good colour of bake there. We've got quite a few layers. 361 00:19:23,640 --> 00:19:25,560 Mm! 362 00:19:25,560 --> 00:19:27,640 I like the flavour. 363 00:19:27,640 --> 00:19:29,880 It's not very buttery, though. 364 00:19:29,880 --> 00:19:32,840 Nice and crisp, though, especially the crumb outside, 365 00:19:32,840 --> 00:19:35,640 which you thought was going to dry... It hasn't dried it out, 366 00:19:35,640 --> 00:19:38,320 it's given a nice original finish to it. 367 00:19:38,320 --> 00:19:42,200 - Right, this is the goat's cheese one, wasn't it? - Yes. - This is crispy. 368 00:19:43,440 --> 00:19:45,680 Now, that's much crispier than this one. 369 00:19:45,680 --> 00:19:47,000 You can see all the layers, 370 00:19:47,000 --> 00:19:50,560 see the crispness, and then you get the intense flavour in the middle. 371 00:19:50,560 --> 00:19:53,880 I love these, these are very, very good. You've got away with this. 372 00:19:53,880 --> 00:19:56,240 - Well done. - Thank you. - Well done, Andrew. 373 00:19:58,200 --> 00:20:00,360 I'm just chuffed and relieved... 374 00:20:00,360 --> 00:20:04,040 I mean, Paul saying, "Yeah, you got away with that" - I really did! 375 00:20:04,040 --> 00:20:05,760 I've been in that tent long enough 376 00:20:05,760 --> 00:20:09,400 to know that those ovens don't cook as fast as mine do at home. 377 00:20:09,400 --> 00:20:11,160 Why don't I learn? 378 00:20:11,160 --> 00:20:13,760 She did say the pastry was beautifully flaky - that's 379 00:20:13,760 --> 00:20:16,480 a nice comment coming from Mary Berry. I hope it's enough. 380 00:20:16,480 --> 00:20:18,480 I just need to kill it in the Technical. 381 00:20:18,480 --> 00:20:20,360 One semifinal bake down, 382 00:20:20,360 --> 00:20:23,080 two to go, and it's a lot to play for. 383 00:20:23,080 --> 00:20:25,240 Got to do it. 384 00:20:25,240 --> 00:20:27,840 Let's do it, Selasi - talk to yourself! 385 00:20:32,920 --> 00:20:35,880 One challenge down, two to go... 386 00:20:38,040 --> 00:20:41,240 ..before Paul and Mary decide which baker is heading home 387 00:20:41,240 --> 00:20:43,680 and which three will make it to the final. 388 00:20:45,640 --> 00:20:48,440 Bakers, for your Patisserie Week challenge, 389 00:20:48,440 --> 00:20:51,080 we have a little something set by Monsieur Paul. 390 00:20:51,080 --> 00:20:53,160 Before we ask you to leave, Paul, any words of advice? 391 00:20:53,160 --> 00:20:55,360 Remember it's the semifinals, 392 00:20:55,360 --> 00:20:58,720 so it's not only got to taste good, it's got to look good, too. 393 00:20:58,720 --> 00:21:02,040 Paul, I think you've got an appointment at Banalities'R'Us, 394 00:21:02,040 --> 00:21:04,360 just over there! If you'd like to pop off... 395 00:21:04,360 --> 00:21:05,800 Mary, we'll see you later. 396 00:21:05,800 --> 00:21:08,320 Now, for your Technical Challenge, Paul and Mary would like you 397 00:21:08,320 --> 00:21:11,800 to make, please, one high-end Savarin. 398 00:21:11,800 --> 00:21:14,800 It is all-singing, all-dancing, we've got chocolate and syrup 399 00:21:14,800 --> 00:21:18,200 and caramel and yeast - yes, yeast. 400 00:21:18,200 --> 00:21:20,640 - You've got 2½ hours on this challenge. - On your marks... 401 00:21:20,640 --> 00:21:22,040 Get set. Bake. 402 00:21:24,040 --> 00:21:25,920 This is kind of unknown territory. 403 00:21:27,080 --> 00:21:29,160 I've heard of a Savarin. 404 00:21:29,160 --> 00:21:31,520 I'm just trying to picture it in my head. 405 00:21:31,520 --> 00:21:36,400 Savarin is a round, yeasty cake thing that you then soak with syrup. 406 00:21:36,400 --> 00:21:38,040 I'm not sure. 407 00:21:38,040 --> 00:21:41,120 I've heard of it before, but I don't think I've made it. 408 00:21:43,920 --> 00:21:46,440 Paul, why did you choose the Savarin? 409 00:21:46,440 --> 00:21:49,960 Savarin's quite a tricky thing to do. It's basically a yeasted cake. 410 00:21:49,960 --> 00:21:51,920 Now, it's all down to the proving - 411 00:21:51,920 --> 00:21:54,800 if they take it too early, it won't reach the top of the mould. 412 00:21:54,800 --> 00:21:58,680 If they take it too late, it'll balloon and mushroom over the side. 413 00:21:58,680 --> 00:22:00,720 You'll note from this one, it's perfect. 414 00:22:00,720 --> 00:22:03,840 - You see all the little marks from the top of the tin? - Yeah. 415 00:22:03,840 --> 00:22:06,880 That's the level it should be at and that's what we'll be looking for. 416 00:22:06,880 --> 00:22:08,240 And then it's about the liquor. 417 00:22:08,240 --> 00:22:12,240 When we cut into this, we want to see it moist all the way through. 418 00:22:13,400 --> 00:22:15,040 Look at that, Mary! 419 00:22:15,040 --> 00:22:17,600 What a beautiful, even texture. 420 00:22:17,600 --> 00:22:20,800 You see the way the moisture's dropped all the way down the cake? 421 00:22:20,800 --> 00:22:23,440 Absolutely evenly from the top to the bottom. 422 00:22:23,440 --> 00:22:25,200 The Chantilly cream... 423 00:22:25,200 --> 00:22:29,400 The vanilla complements the bit of orange booze in it, it's lovely. 424 00:22:29,400 --> 00:22:32,280 Do you know, I think our bakers have been very lucky today. 425 00:22:32,280 --> 00:22:35,640 Here they are having a rich dough to rise - 426 00:22:35,640 --> 00:22:38,040 it'll rise beautifully in this gorgeous weather. 427 00:22:41,280 --> 00:22:45,600 10 g of yeast, half a teaspoon of salt... 428 00:22:45,600 --> 00:22:48,320 Never put the yeast and salt together, 429 00:22:48,320 --> 00:22:50,480 cos the salt kills the yeast. 430 00:22:50,480 --> 00:22:52,080 At least I know that one! 431 00:22:52,080 --> 00:22:55,720 I'm going to treat it like I would an enriched dough. 432 00:22:55,720 --> 00:22:59,160 So I've got my flour, sugar, 433 00:22:59,160 --> 00:23:01,760 yeast, salt, eggs... 434 00:23:03,800 --> 00:23:06,440 I'm hoping that an all-in-one method will be fine. 435 00:23:06,440 --> 00:23:08,440 Just melted my butter slightly down, 436 00:23:08,440 --> 00:23:10,040 just to make a batter, 437 00:23:10,040 --> 00:23:13,640 and when I make a batter, I always melt my butter. 438 00:23:14,640 --> 00:23:19,040 Totally making this up! Just trying to think how I'll combine these. 439 00:23:19,040 --> 00:23:20,520 I thought maybe I'd whip it, 440 00:23:20,520 --> 00:23:23,520 but I think I'm going to go with my dough hook. 441 00:23:23,520 --> 00:23:27,600 - Because that's what I would use for dough. - Using a whisk attachment. 442 00:23:27,600 --> 00:23:29,560 I want it to be quite smooth. 443 00:23:30,800 --> 00:23:33,320 I'm using a mixer and I'm folding the ingredients in, 444 00:23:33,320 --> 00:23:34,920 I'm not beating it too much. 445 00:23:36,240 --> 00:23:39,360 It's a cake. So you don't want to over-beat the mix or the cake mix 446 00:23:39,360 --> 00:23:41,240 or it goes a bit rubbery. 447 00:23:43,000 --> 00:23:44,920 I've changed my attachment. 448 00:23:44,920 --> 00:23:48,440 The dough hook just wasn't working out in terms of mixing. 449 00:23:48,440 --> 00:23:52,960 So I think we're going to leave that. Let the yeast do its thing. 450 00:23:52,960 --> 00:23:55,960 Probably leave it out for 40 minutes...? 451 00:23:55,960 --> 00:23:58,360 45 minutes...? 452 00:23:58,360 --> 00:24:00,920 In this heat, half an hour. With luck. 453 00:24:00,920 --> 00:24:02,720 Just says, "Leave to rise". 454 00:24:02,720 --> 00:24:04,080 "Make the syrup." 455 00:24:06,400 --> 00:24:08,000 Full stop. 456 00:24:08,000 --> 00:24:11,640 300 g of caster sugar. Juice of a lemon. 457 00:24:11,640 --> 00:24:16,120 150 mill of water, and 100 mill of orange liqueur. 458 00:24:16,120 --> 00:24:18,120 Funnily enough, 459 00:24:18,120 --> 00:24:21,360 the recipe doesn't say anything about how thick it should be. 460 00:24:21,360 --> 00:24:24,040 I want it so that it's going to absorb in. 461 00:24:24,040 --> 00:24:28,880 I think it should be fairly thin, so that it penetrates through. 462 00:24:28,880 --> 00:24:30,720 And then the next thing is... 463 00:24:30,720 --> 00:24:33,520 Make a 7 cm oval disc with the plain chocolate. 464 00:24:33,520 --> 00:24:37,280 How on earth do you draw a 7 cm oval? 465 00:24:38,360 --> 00:24:39,720 Is that right? 466 00:24:40,800 --> 00:24:43,000 I think it's almost like a label. 467 00:24:43,000 --> 00:24:47,280 Do not use sticky labels! We use "chocolat"! 468 00:24:48,680 --> 00:24:52,040 - It's really, really warm in here. - It's quite intense, isn't it? 469 00:24:53,360 --> 00:24:57,400 I think it's going to be hard for the chocolate to set properly. 470 00:24:57,400 --> 00:25:00,440 That's good. Thank you. 471 00:25:00,440 --> 00:25:02,160 (Keep that.) 472 00:25:04,400 --> 00:25:07,200 It's not as neat as I would like. 473 00:25:07,200 --> 00:25:10,480 "Fill the Savarin tin with butter and leave for a second rise." 474 00:25:12,000 --> 00:25:14,160 I'm going to pour this in. 475 00:25:14,160 --> 00:25:18,640 My second prove's about 20 minutes, and I'm trusting it to then 476 00:25:18,640 --> 00:25:20,960 puff up a bit more in the oven. 477 00:25:20,960 --> 00:25:22,640 "Make caramel shards." 478 00:25:22,640 --> 00:25:24,040 Going to try a bit of caramel, then, 479 00:25:24,040 --> 00:25:26,600 because you know how good I am at caramel! 480 00:25:27,760 --> 00:25:30,240 Last time I made caramel it didn't go too well, but I've been 481 00:25:30,240 --> 00:25:34,440 very careful to sift my sugar and clean the pan beforehand. 482 00:25:34,440 --> 00:25:37,320 I've got my dreaded caramel to make. 483 00:25:38,320 --> 00:25:39,520 That's not good. 484 00:25:40,720 --> 00:25:42,240 It's crystallised. 485 00:25:42,240 --> 00:25:44,600 Is that going to turn? Is it? Is it? 486 00:25:44,600 --> 00:25:47,640 I think I'm going to have to make another lot of caramel. 487 00:25:47,640 --> 00:25:51,680 You take your eye off it for a second and...it burns. 488 00:25:54,800 --> 00:25:57,880 It's done it again! So, let's try it AGAIN. 489 00:25:57,880 --> 00:26:00,400 One, two... 490 00:26:00,400 --> 00:26:03,800 Pour, and then I'll shard afterwards. 491 00:26:03,800 --> 00:26:05,800 - Andrew's caramel... - Andrew's done it, I know. 492 00:26:05,800 --> 00:26:08,800 - Look at Andrew's caramel. - I know, I know. Don't get obsessed with him. 493 00:26:08,800 --> 00:26:10,600 (He's obsessed with you, Jane. 494 00:26:10,600 --> 00:26:13,440 (He is. You're all he talks about.) 495 00:26:15,360 --> 00:26:17,240 Pop this in the tin now. 496 00:26:17,240 --> 00:26:21,720 That's been proving for 50 minutes, and it has easily doubled in size. 497 00:26:23,080 --> 00:26:27,040 Just going to try and level it a little bit. 498 00:26:27,040 --> 00:26:29,920 I'm going to see how that gets on with 30 minutes. 499 00:26:33,080 --> 00:26:35,200 - What's going in there? - White chocolate. - Good. 500 00:26:35,200 --> 00:26:38,480 - And this is for piping the word "Savarin"? - Yes. 501 00:26:39,640 --> 00:26:41,960 Which kind of makes me a bit nervous. 502 00:26:41,960 --> 00:26:45,560 You only get one chance at piping, so it's kind of do or die. 503 00:26:48,600 --> 00:26:51,160 Oh, this is very, very delicate stuff. 504 00:26:56,360 --> 00:26:58,720 You've got a squashed N. 505 00:26:58,720 --> 00:27:00,360 No-one wants a squashed N. 506 00:27:04,400 --> 00:27:07,440 - Yes, my friend. - We're getting there, aren't we? - Yes, my friend. 507 00:27:07,440 --> 00:27:09,200 Aw, thanks. 508 00:27:09,200 --> 00:27:11,960 I may have just got chocolate on you, and I'm so sorry. 509 00:27:11,960 --> 00:27:13,760 I really hope you haven't. 510 00:27:13,760 --> 00:27:14,880 No, we're good. 511 00:27:16,080 --> 00:27:17,560 If I don't go in now... 512 00:27:17,560 --> 00:27:19,360 Otherwise it'll never, 513 00:27:19,360 --> 00:27:21,480 ever get cooked and cooled. 514 00:27:21,480 --> 00:27:24,760 How long do we go for, do we go for 20 minutes? 515 00:27:24,760 --> 00:27:28,040 I'm going to give it 25 minutes, but I'll check it before then. 516 00:27:29,360 --> 00:27:31,960 "Prepare the fruit. 517 00:27:31,960 --> 00:27:34,680 "Orange segments, mango, kiwi, strawberries, pomegranate, 518 00:27:34,680 --> 00:27:36,280 "blueberries and raspberries." 519 00:27:36,280 --> 00:27:40,560 I'm going to cut my fruit in various shapes and sizes... 520 00:27:40,560 --> 00:27:42,720 select the best... 521 00:27:44,760 --> 00:27:47,400 I'm just cutting out segments of orange, 522 00:27:47,400 --> 00:27:51,040 attempting to do it much more neatly than I would at home. 523 00:27:51,040 --> 00:27:54,000 Bakers, halfway through on your Sava... 524 00:27:55,480 --> 00:27:57,880 The first proof was an hour, the second is 15 minutes, 525 00:27:57,880 --> 00:28:00,280 but it's rather large. And it will grow more. 526 00:28:00,280 --> 00:28:01,720 I think I'm going to go in. 527 00:28:03,800 --> 00:28:07,920 I'll just look at 25 minutes and then keep an eye out. 528 00:28:07,920 --> 00:28:09,600 20 minutes to start with. 529 00:28:13,800 --> 00:28:16,280 It's looking absolutely huge. 530 00:28:16,280 --> 00:28:18,080 I'm glad I put it in the oven early. 531 00:28:18,080 --> 00:28:20,200 Cos it means hopefully I can at least get it cool. 532 00:28:23,640 --> 00:28:27,600 - Go. - She's always on time! 533 00:28:28,920 --> 00:28:31,160 Major concern is getting this Savarin cooked, 534 00:28:31,160 --> 00:28:34,760 cos it is taking slightly longer than anticipated. 535 00:28:35,920 --> 00:28:37,440 Wow-ee. 536 00:28:41,520 --> 00:28:43,120 Still not dark enough. 537 00:28:47,640 --> 00:28:50,560 I think it's cooked. 538 00:28:50,560 --> 00:28:53,320 Everyone is like, apart from me at the moment. 539 00:28:53,320 --> 00:28:57,640 "And then use all the syrup - soak the warm Savarin". I read it. 540 00:28:57,640 --> 00:29:00,680 I am going to...brush the top... 541 00:29:01,880 --> 00:29:03,720 It hopefully melts and goes into it. 542 00:29:03,720 --> 00:29:07,280 Then I'm going to turn it out, do this around the sides... 543 00:29:08,800 --> 00:29:10,680 Oh, Jane, that looks good! 544 00:29:17,840 --> 00:29:20,240 This is going to be one sticky Savarin. 545 00:29:23,000 --> 00:29:24,280 Wow-ee! 546 00:29:25,360 --> 00:29:26,960 Smells amazing! 547 00:29:28,560 --> 00:29:30,400 Yeah, I think that's cooked. 548 00:29:34,400 --> 00:29:36,560 I'm going to try turning this out. 549 00:29:44,800 --> 00:29:47,640 It's not quite taken the top of the rim... 550 00:29:49,320 --> 00:29:52,120 15 minutes, bakers. 15 minutes. 551 00:29:54,480 --> 00:29:57,600 Gives me enough time to just... towel down Selasi. 552 00:30:02,880 --> 00:30:04,400 Thank you. 553 00:30:06,600 --> 00:30:09,640 It will come as no surprise to anybody 554 00:30:09,640 --> 00:30:12,000 that I'm having another go at caramel! 555 00:30:13,560 --> 00:30:16,080 A lot of it is coming out the bottom. 556 00:30:18,680 --> 00:30:20,280 I'm waiting for my cake to cool. 557 00:30:20,280 --> 00:30:23,920 It felt a bit warm. I can't risk it with the cream, I really can't. 558 00:30:25,200 --> 00:30:26,760 Unfortunately that is still warm. 559 00:30:26,760 --> 00:30:28,800 Going to put this in the freezer for two minutes. 560 00:30:33,720 --> 00:30:35,880 Come along, caramel, do me a favour. 561 00:30:35,880 --> 00:30:39,360 Bakers, it never Sava-rins, it always Sava-pours. 562 00:30:39,360 --> 00:30:41,000 Five minutes left. 563 00:30:41,000 --> 00:30:43,160 Actually, no, I need to fill it. 564 00:30:44,240 --> 00:30:46,400 I think I could be shard-less. 565 00:30:50,360 --> 00:30:52,120 That's crystallised. 566 00:30:52,120 --> 00:30:54,880 How is it everybody can make caramel and I can't? 567 00:30:56,640 --> 00:30:58,760 Going to go for some sort of star arrangement, 568 00:30:58,760 --> 00:31:00,680 and I'll do mango radially coming outwards, 569 00:31:00,680 --> 00:31:02,760 fill the gaps with strawberries and raspberries, 570 00:31:02,760 --> 00:31:04,440 caramel shards go in... 571 00:31:04,440 --> 00:31:07,600 Still trying to think how I'm going to decorate it, actually. 572 00:31:11,440 --> 00:31:14,080 The cream's melting, it's so hot. 573 00:31:14,080 --> 00:31:16,320 Keep the cream as cold as possible... 574 00:31:23,280 --> 00:31:24,600 How long have we got? 575 00:31:24,600 --> 00:31:25,960 A minute now, bakers, one minute. 576 00:31:33,240 --> 00:31:34,320 Five seconds... 577 00:31:37,680 --> 00:31:41,240 OK, bakers, time's up for the yeasted ring of doom. 578 00:31:41,240 --> 00:31:42,360 Step away. 579 00:31:42,360 --> 00:31:44,680 Bring them up, please, and put them behind your photos 580 00:31:44,680 --> 00:31:47,840 for the judging to commence. 581 00:31:47,840 --> 00:31:51,440 Mary and Paul are looking for a well proved and baked Savarin, 582 00:31:51,440 --> 00:31:54,240 perfectly penetrated with orange syrup, 583 00:31:54,240 --> 00:31:57,960 decorated with fresh fruit and a handwritten chocolate label. 584 00:32:03,320 --> 00:32:05,280 We've got a bit of melting going on with the cream, 585 00:32:05,280 --> 00:32:06,920 but I think we can allow that, Mary. 586 00:32:06,920 --> 00:32:08,320 Did you really say that? 587 00:32:08,320 --> 00:32:09,920 Are you starting to be really nice? 588 00:32:09,920 --> 00:32:11,240 Right. 589 00:32:11,240 --> 00:32:13,320 Start with this one. The decoration isn't bad, 590 00:32:13,320 --> 00:32:15,200 there's a bit of sugar work in there. 591 00:32:15,200 --> 00:32:17,400 The problem with this, for me, it's the colour, 592 00:32:17,400 --> 00:32:19,600 it's overdone. And it's under-proved. 593 00:32:19,600 --> 00:32:23,120 You don't get a lot of definition. If you prove it correctly, 594 00:32:23,120 --> 00:32:27,400 it fills the mould, and therefore you get a better shape. 595 00:32:27,400 --> 00:32:29,160 - But let's get inside and see. - OK. 596 00:32:34,760 --> 00:32:36,480 It's quite close-structured. 597 00:32:36,480 --> 00:32:38,680 And therefore, to penetrate that far down 598 00:32:38,680 --> 00:32:40,640 the liquor's going to find it difficult cos it's 599 00:32:40,640 --> 00:32:43,120 so tight at the top. But - what does it taste like? 600 00:32:46,480 --> 00:32:48,200 Actually, it HAS got down there. 601 00:32:48,200 --> 00:32:49,520 It's got a little bit down there. 602 00:32:49,520 --> 00:32:52,000 - They've written "Savarin" beautifully... - Yep. 603 00:32:52,000 --> 00:32:54,960 ..and that's difficult in this heat, isn't it? 604 00:32:54,960 --> 00:32:56,720 OK, move on. 605 00:32:56,720 --> 00:32:58,320 We have a very similar problem here, 606 00:32:58,320 --> 00:33:01,520 it's under-proved, and again the bake is too strong. 607 00:33:01,520 --> 00:33:03,920 It's slightly overdone, probably by five minutes. 608 00:33:03,920 --> 00:33:06,080 Now, the decoration, I think, is good 609 00:33:06,080 --> 00:33:10,400 and they've bothered to take the membrane off the orange, 610 00:33:10,400 --> 00:33:14,800 - which gives a nice finesse to it. - Let's see what it's like inside. 611 00:33:23,480 --> 00:33:25,400 That bit was soaked beautifully. 612 00:33:25,400 --> 00:33:27,400 It's gone in the bottom where they've soaked it, 613 00:33:27,400 --> 00:33:30,120 poured it down, and it's drawn into the bottom of the cake, 614 00:33:30,120 --> 00:33:32,520 but actually, bang in the middle, there's nothing. 615 00:33:32,520 --> 00:33:34,480 Right. Moving on to the next one. 616 00:33:34,480 --> 00:33:37,200 Now, it's inconsistent in colour. 617 00:33:37,200 --> 00:33:39,440 It's almost like it wasn't mixed properly, 618 00:33:39,440 --> 00:33:41,200 so you've got a light bit and a dark bit. 619 00:33:41,200 --> 00:33:45,080 But the decoration, they've got the "Savarin" on the top, 620 00:33:45,080 --> 00:33:46,960 but for me they've just chopped up an orange 621 00:33:46,960 --> 00:33:49,360 and dumped it on the top. They haven't even segmented it. 622 00:33:49,360 --> 00:33:51,640 No, the membrane's all round the orange, isn't it? 623 00:33:56,120 --> 00:33:59,320 You can see the top there where it's gone down to about here. 624 00:33:59,320 --> 00:34:02,360 That's very visible that it's only soaked in the top. 625 00:34:05,480 --> 00:34:07,680 There's nothing in the middle. 626 00:34:07,680 --> 00:34:09,920 OK. Move on to the last one. 627 00:34:09,920 --> 00:34:12,000 Now, actually, I love the colour of this. 628 00:34:12,000 --> 00:34:14,960 It's slightly under-proved, and you can see where it hasn't 629 00:34:14,960 --> 00:34:16,720 shaped into the moulds at the bottom. 630 00:34:16,720 --> 00:34:18,560 But the colour is perfect. 631 00:34:18,560 --> 00:34:20,440 - Mind you, the shards... - But... 632 00:34:20,440 --> 00:34:23,440 - ..have crystallised. - Yes. 633 00:34:23,440 --> 00:34:25,800 The "Savarin"'s been written well, it's neat, it's tidy, 634 00:34:25,800 --> 00:34:28,720 it's uniform, but I think we need to look into it as well. 635 00:34:28,720 --> 00:34:30,240 Let's have a look. 636 00:34:33,160 --> 00:34:36,560 It looks as though it hasn't quite gone through to the middle again. 637 00:34:36,560 --> 00:34:38,160 Mm. 638 00:34:40,760 --> 00:34:42,440 - Plenty on the outside. - Mm. 639 00:34:45,200 --> 00:34:47,320 There is a little bit in the middle. 640 00:34:47,320 --> 00:34:48,600 OK... 641 00:34:50,160 --> 00:34:53,800 But which of our semifinalists has baked the perfect Savarin? 642 00:34:54,840 --> 00:34:57,120 So, in fourth place... 643 00:34:57,120 --> 00:35:00,240 It's a little bit overbaked, and the orange has not had 644 00:35:00,240 --> 00:35:03,000 its membrane removed. 645 00:35:03,000 --> 00:35:05,200 In third place is this one. 646 00:35:05,200 --> 00:35:08,560 Too dark, just overbaked. Again, quite tight inside as well. 647 00:35:08,560 --> 00:35:10,800 It just needed more proving. 648 00:35:10,800 --> 00:35:11,920 In second place... 649 00:35:13,040 --> 00:35:14,440 ..this one. 650 00:35:14,440 --> 00:35:18,120 Good caramel, a little bit overbaked still. 651 00:35:18,120 --> 00:35:20,720 And in first place is this one. 652 00:35:20,720 --> 00:35:22,600 - Well done, Jane. - Well done, Jane. 653 00:35:22,600 --> 00:35:25,480 The colour on this is perfect. That's exactly the colour 654 00:35:25,480 --> 00:35:28,720 it should be. Decoration was very good. 655 00:35:28,720 --> 00:35:29,960 Oh, wow! 656 00:35:31,320 --> 00:35:33,520 How did I do that? How did I do that? 657 00:35:33,520 --> 00:35:35,480 That's disappointing. 658 00:35:35,480 --> 00:35:37,200 I nailed it as well. 659 00:35:37,200 --> 00:35:40,200 Had I done well in this Technical, I think I'd be all right, 660 00:35:40,200 --> 00:35:42,680 but coming last is very risky. 661 00:35:42,680 --> 00:35:46,760 Today, from the depths of despair, I feel like I'm soaring 662 00:35:46,760 --> 00:35:49,000 on a bit of a high. Today's actually been quite a good one. 663 00:35:49,000 --> 00:35:51,840 I did my best, I really did my best in that. 664 00:35:51,840 --> 00:35:53,280 It's still all to play for tomorrow. 665 00:35:53,280 --> 00:35:56,240 It's a long challenge, a lot to do, a lot to prove tomorrow. 666 00:36:01,600 --> 00:36:03,560 (We can really do this.) 667 00:36:03,560 --> 00:36:06,000 So, two quite fiendish challenges. Who did well? 668 00:36:06,000 --> 00:36:10,280 Andrew and Jane were above the others. And surprise, surprise, 669 00:36:10,280 --> 00:36:13,200 because he made his puff pastry again. 670 00:36:13,200 --> 00:36:14,720 - I know. - But it worked. 671 00:36:14,720 --> 00:36:18,400 Jane and Candice, I'd put them actually equal in the Signature, 672 00:36:18,400 --> 00:36:21,480 and the reason for that is Jane's were not baked. 673 00:36:21,480 --> 00:36:23,680 Mary doesn't entirely agree with you by the looks of it. 674 00:36:23,680 --> 00:36:25,720 Well, I was going to say that Candice, 675 00:36:25,720 --> 00:36:28,960 when you actually looked at them, you couldn't see the 676 00:36:28,960 --> 00:36:32,960 definition of the layers of Palmier because she had so much filling. 677 00:36:32,960 --> 00:36:35,960 It's fair to say that Selasi's butterflies were raw. 678 00:36:35,960 --> 00:36:40,000 Selasi is really going to have to pull up his socks. 679 00:36:40,000 --> 00:36:43,800 One show-stopping bake now stands between these four bakers 680 00:36:43,800 --> 00:36:45,200 and a place in the final. 681 00:36:47,800 --> 00:36:51,920 Good morning, semifinalist bakers and welcome to your semifinal 682 00:36:51,920 --> 00:36:55,840 Showstopper Day. Now, listen up. Today, Paul and Mary 683 00:36:55,840 --> 00:36:59,480 would love for you to make 36 fondant fancies. 684 00:36:59,480 --> 00:37:01,760 Two different types of fondant fancy - 685 00:37:01,760 --> 00:37:05,120 genoise sponge, buttercream and fondant, all made from scratch. 686 00:37:05,120 --> 00:37:08,320 You have four and a half hours on this challenge. 687 00:37:08,320 --> 00:37:12,000 - On your mark... - Get set... - And bake. 688 00:37:15,640 --> 00:37:19,360 36 individual fondant fancies, four and a half hours. 689 00:37:19,360 --> 00:37:20,800 Yeah - walk in the park. 690 00:37:20,800 --> 00:37:22,920 Time really is a challenge today. 691 00:37:22,920 --> 00:37:25,760 It's very important for me to nail this Showstopper. 692 00:37:25,760 --> 00:37:27,960 I have to nail it. 693 00:37:27,960 --> 00:37:33,000 I want to see shop-standard fondant fancies. 694 00:37:33,000 --> 00:37:36,280 It may look easy, cos you think it's just a sponge and fondant, 695 00:37:36,280 --> 00:37:39,240 but each component part has to be perfect. 696 00:37:39,240 --> 00:37:42,120 I want to see flat sides, I want to see them beautifully smooth, 697 00:37:42,120 --> 00:37:44,440 I want to see them glossy. 698 00:37:44,440 --> 00:37:48,400 The real difficulty is the genoise sponge, because 699 00:37:48,400 --> 00:37:50,960 in the real world you'd make them the day before 700 00:37:50,960 --> 00:37:53,400 so the sponge is firmed up. 701 00:37:53,400 --> 00:37:56,080 Their sponge is coming out of the oven, cooled 702 00:37:56,080 --> 00:37:57,360 and then cut. 703 00:37:57,360 --> 00:38:02,680 It'll be so difficult to get neat, sharp shapes. 704 00:38:02,680 --> 00:38:04,200 We want sheer perfection. 705 00:38:06,200 --> 00:38:09,160 Genoise isn't my sponge of choice, for sure. 706 00:38:09,160 --> 00:38:10,840 I do have to get this right. 707 00:38:10,840 --> 00:38:13,800 If it doesn't go right, I'll make it again. 708 00:38:13,800 --> 00:38:18,360 I've just chosen flavours, really, that the kids love. 709 00:38:18,360 --> 00:38:22,800 So I'm doing a pistachio sponge with a raspberry curd 710 00:38:22,800 --> 00:38:24,560 and a raspberry buttercream. 711 00:38:24,560 --> 00:38:27,280 Jane will cut her pistachio sponge into heart shapes, 712 00:38:27,280 --> 00:38:30,760 before filling with a raspberry curd and covering with raspberry fondant. 713 00:38:30,760 --> 00:38:34,880 Her second fancies will use lemon curd to add zest to her sponge. 714 00:38:34,880 --> 00:38:36,960 - Hello, Jane. - Good morning, Jane. - Morning. 715 00:38:36,960 --> 00:38:39,880 Tell us a little bit about how you're doing the fondant. 716 00:38:39,880 --> 00:38:43,040 - I dip using my potato masher. - Nice. 717 00:38:43,040 --> 00:38:45,160 Are you a pourer? You're a dipper then, not a pourer. 718 00:38:45,160 --> 00:38:46,320 I'm a dipper. 719 00:38:46,320 --> 00:38:49,040 Are you a dipper, dunker or pourer, Mary? 720 00:38:49,040 --> 00:38:53,560 - I think I'm a pourer. - Pourer. - But I think that's quite a clever idea. 721 00:38:53,560 --> 00:38:57,760 You've got to do well on the last Showstopper. 722 00:38:57,760 --> 00:39:00,840 Good advice from Paul. Do well, don't do badly. 723 00:39:00,840 --> 00:39:02,560 Do well. 724 00:39:03,560 --> 00:39:07,040 This is the final challenge, to get to the final, so... 725 00:39:07,040 --> 00:39:10,520 everyone's sort of ready to bring their A-game. 726 00:39:10,520 --> 00:39:15,400 This one is going to be kind of Victoria sponge-inspired... 727 00:39:15,400 --> 00:39:17,200 So it's going to be a vanilla genoise, 728 00:39:17,200 --> 00:39:20,040 raspberry jam and a vanilla buttercream. 729 00:39:20,040 --> 00:39:22,880 Andrew's Victoria sandwich fancies may be simple, 730 00:39:22,880 --> 00:39:25,280 but together with his chocolate and coffee fancies, 731 00:39:25,280 --> 00:39:28,480 he's hoping to create a philharmonic fondant orchestra of cakes, 732 00:39:28,480 --> 00:39:31,040 decorating each of his 36 fondant fancies 733 00:39:31,040 --> 00:39:33,280 with sheet music and bow ties. 734 00:39:33,280 --> 00:39:34,760 There is a musical theme to this, 735 00:39:34,760 --> 00:39:37,000 I'm calling these my philharmonic fondants. 736 00:39:37,000 --> 00:39:39,320 I'm going to do orchestra players and then a choir, 737 00:39:39,320 --> 00:39:41,520 with sheet music behind. 738 00:39:41,520 --> 00:39:43,520 I've not done this to time at home. 739 00:39:43,520 --> 00:39:47,240 A lot of elements, so the quicker I can get this sponge done... 740 00:39:47,240 --> 00:39:51,720 The shallower the cake tins, the quicker the sponges will bake... 741 00:39:51,720 --> 00:39:54,560 So all I'm going to do with this is just gently tilt it. 742 00:39:54,560 --> 00:39:56,120 ..allowing more time for cooling, 743 00:39:56,120 --> 00:39:58,800 coating and then covering with fondant icing. 744 00:39:59,800 --> 00:40:01,680 It's fine. It's just going in. 745 00:40:10,360 --> 00:40:12,920 I think some of the other bakers are using Swiss roll tins, 746 00:40:12,920 --> 00:40:16,040 so theirs are going to cook and cool quicker than mine. 747 00:40:16,040 --> 00:40:17,800 I didn't even consider doing that, 748 00:40:17,800 --> 00:40:21,640 I got this idea of making a couple of big ones in my head, 749 00:40:21,640 --> 00:40:23,720 and I haven't wavered from that path. 750 00:40:23,720 --> 00:40:27,200 First batch in the oven, ten minutes. That's it. 751 00:40:27,200 --> 00:40:29,320 And I need to do my second batch. 752 00:40:35,080 --> 00:40:36,360 - Hi, Candice. - Hello. 753 00:40:36,360 --> 00:40:40,200 Your two genoise, are they exactly the same recipe? 754 00:40:40,200 --> 00:40:42,280 No, one of them is a chocolate genoise, 755 00:40:42,280 --> 00:40:45,800 and the other one is an almond-flavoured genoise. 756 00:40:45,800 --> 00:40:48,320 Candice is hoping to book HER place in the final 757 00:40:48,320 --> 00:40:50,920 with a chocolate praline fondant fancy, 758 00:40:50,920 --> 00:40:54,680 and a cherry Bakewell-inspired fancy, decorated with lilac-coloured 759 00:40:54,680 --> 00:40:58,640 icing, and a liqueur-soaked cherry surprise in the middle. 760 00:40:58,640 --> 00:41:00,400 - This are your cherries. - Yep. 761 00:41:00,400 --> 00:41:02,360 How are you going to thicken that? 762 00:41:02,360 --> 00:41:04,360 I didn't want it any thicker than that. 763 00:41:04,360 --> 00:41:06,680 Because what I do is actually put the cherries in whole 764 00:41:06,680 --> 00:41:08,760 into the middle, with a little bit of the juice, 765 00:41:08,760 --> 00:41:10,400 and the juice soaks into the sponge. 766 00:41:10,400 --> 00:41:12,560 So this will go into that hole... 767 00:41:12,560 --> 00:41:15,520 - Yeah. - ..and the juice will go down like a drizzle? 768 00:41:15,520 --> 00:41:18,880 - Yes. But not a huge amount, so it doesn't saturate the sponge. - Right. 769 00:41:18,880 --> 00:41:21,520 - The thing is, you've got to get it finished on time. - Yeah. 770 00:41:21,520 --> 00:41:23,320 - Bonne chance. - Merci beaucoup! 771 00:41:26,520 --> 00:41:30,640 They're always telling me I do too much, but, yeah, semifinal! 772 00:41:32,920 --> 00:41:33,960 That looks good. 773 00:41:35,720 --> 00:41:36,960 Not ready yet. 774 00:41:39,840 --> 00:41:41,880 - Hello, Selasi. - Good morning. 775 00:41:41,880 --> 00:41:44,560 Now, you've never had a great Technical Challenge. 776 00:41:44,560 --> 00:41:46,120 Yeah. I know it! 777 00:41:46,120 --> 00:41:48,640 - Now, coming into the Showstopper... - Yeah. 778 00:41:50,920 --> 00:41:53,280 - ..I want you to do well, mate. - Cheers. - I really do. 779 00:41:53,280 --> 00:41:57,680 Selasi's hoping to do well by going small and delicate 780 00:41:57,680 --> 00:42:00,080 with his lime and ginger-flavoured fancies, 781 00:42:00,080 --> 00:42:03,400 and vanilla and raspberry Prosecco velvet fancies, 782 00:42:03,400 --> 00:42:05,520 with a bright pink sponge. 783 00:42:05,520 --> 00:42:08,160 Fascinating colour. Little bit of... 784 00:42:08,160 --> 00:42:11,240 - Oh, no, I just did that, just to check that. - Oh, right, you did that. 785 00:42:11,240 --> 00:42:13,120 It's a bit of a split. 786 00:42:13,120 --> 00:42:14,720 Did you sieve your flour? 787 00:42:14,720 --> 00:42:17,680 I never really sieve my flour, even at home. 788 00:42:17,680 --> 00:42:18,880 If you don't sieve your flour, 789 00:42:18,880 --> 00:42:23,320 - sometimes you get pockets of flour... - Yeah. - ..in the genoise. 790 00:42:26,640 --> 00:42:28,840 - Thanks, Selasi. - Thank you. - Thank you. 791 00:42:32,920 --> 00:42:36,240 I'm making my sponge again, cos... 792 00:42:36,240 --> 00:42:37,800 Mary made a comment. 793 00:42:37,800 --> 00:42:41,440 "You didn't sieve your flour." That means she's going to be looking 794 00:42:41,440 --> 00:42:44,120 for air pockets, so that's why I'm doing it again. 795 00:42:44,120 --> 00:42:47,320 I've lost a little time, but that's a risk I'm willing to take. 796 00:42:48,520 --> 00:42:51,040 An hour of the bake has already gone. 797 00:42:52,120 --> 00:42:53,840 I'm going to leave that for five minutes 798 00:42:53,840 --> 00:42:55,120 then whack it in the freezer. 799 00:42:55,120 --> 00:42:57,400 It's about getting everything chilled down in time. 800 00:42:57,400 --> 00:42:59,440 This looks so much better. 801 00:43:01,400 --> 00:43:04,480 I'm a bit behind, cos I had to make my sponge again. 802 00:43:12,600 --> 00:43:13,880 Right, going in. 803 00:43:17,520 --> 00:43:20,320 Now, this is a good moment, this is like an '80s pop video, isn't it? 804 00:43:20,320 --> 00:43:22,320 Suddenly it's all very, very Ultravox. 805 00:43:22,320 --> 00:43:24,960 - Who needs a smoke machine? - I know. 806 00:43:24,960 --> 00:43:28,120 - And I've just breathed most of that in, thanks for that(!) - Yeah, me too! 807 00:43:28,120 --> 00:43:29,360 Sorry! 808 00:43:29,360 --> 00:43:31,160 This is going to be my buttercream 809 00:43:31,160 --> 00:43:33,240 that's going in the vanilla fondants... 810 00:43:33,240 --> 00:43:36,600 I'm going to divide this in between two, and oomph up the lemon in one 811 00:43:36,600 --> 00:43:38,520 and add some raspberry to the other. 812 00:43:38,520 --> 00:43:42,080 The second batch is going to be lime and ginger genoise sponge. 813 00:43:43,600 --> 00:43:45,440 Mary's watching. Make sure... 814 00:43:47,520 --> 00:43:48,880 ..I'm doing it right. 815 00:43:48,880 --> 00:43:52,120 So now, hopefully, she won't be looking for air pockets. 816 00:43:52,120 --> 00:43:54,160 This is the semifinal. 817 00:43:54,160 --> 00:43:59,280 You know, there's a certain look of dedication on everybody's faces. 818 00:43:59,280 --> 00:44:03,840 I think fondant fancies is a fantastic challenge for a semifinal. 819 00:44:03,840 --> 00:44:05,200 These are very, very flimsy. 820 00:44:05,200 --> 00:44:08,840 You can see just they're very fiddly little items. 821 00:44:08,840 --> 00:44:11,400 I mean, the heart-shaped one can be quite tricky. 822 00:44:11,400 --> 00:44:14,080 Because of the bend on the top of the heart, where it comes in, 823 00:44:14,080 --> 00:44:17,000 creates a crease, if you're not straight, 824 00:44:17,000 --> 00:44:19,800 that shows up a huge amount of problems. 825 00:44:19,800 --> 00:44:22,360 So I'll be looking to see how neat those hearts are going to be. 826 00:44:26,600 --> 00:44:28,560 Second one is good, I'm happy with that. 827 00:44:29,760 --> 00:44:33,600 As the other bakers' final sponges are ready to come OUT of the oven... 828 00:44:33,600 --> 00:44:35,600 - Sponge has actually risen! - SHE LAUGHS 829 00:44:36,960 --> 00:44:39,200 ..Selasi's is only just going in. 830 00:44:43,560 --> 00:44:46,400 I'm really, really behind. But I'll be all right. 831 00:44:46,400 --> 00:44:50,560 Bakers, as I said to Idris Elba last weekend, 832 00:44:50,560 --> 00:44:53,720 you have two and a quarter hours to tickle my fancy. 833 00:44:53,720 --> 00:44:55,400 Halfway through, bakers. 834 00:44:55,400 --> 00:44:58,160 The ones you buy in the shop don't have anything in the middle. 835 00:44:58,160 --> 00:45:00,560 So these are like a nice little hidden surprise. 836 00:45:00,560 --> 00:45:03,640 To achieve a perfect finish on their fondant icing, the bakers 837 00:45:03,640 --> 00:45:07,480 must first cover their sponges with an even crumb coat of buttercream. 838 00:45:07,480 --> 00:45:09,600 It's fiddly. I don't like this bit. 839 00:45:09,600 --> 00:45:11,000 The first two are fun, 840 00:45:11,000 --> 00:45:15,640 and the remaining 34 are an exercise in endurance. 841 00:45:15,640 --> 00:45:18,960 My buttercream is going to go in the hole in the middle, 842 00:45:18,960 --> 00:45:21,520 and not on the outside or on the top. 843 00:45:21,520 --> 00:45:24,280 Because I found that just so time-consuming. 844 00:45:24,280 --> 00:45:28,360 They may be mini cakes, but this is a massive job. 845 00:45:28,360 --> 00:45:31,000 I'm giving them a reasonable bit of individual attention, 846 00:45:31,000 --> 00:45:33,000 until I'm roughly happy with their appearance. 847 00:45:33,000 --> 00:45:36,760 But if I perfected each one, I could spend double the time on each one. 848 00:45:36,760 --> 00:45:38,520 Which I don't have. 849 00:45:38,520 --> 00:45:41,720 Say you spent five minutes on each one, 850 00:45:41,720 --> 00:45:43,520 that's three hours. 851 00:45:43,520 --> 00:45:45,200 There's a lot to get done. 852 00:45:45,200 --> 00:45:47,520 I don't think I'll ever make these again. 853 00:45:50,760 --> 00:45:53,640 Can I just say, I'm loving your fondant straddle. 854 00:45:53,640 --> 00:45:56,000 You're going to end up with thighs of steel. 855 00:45:56,000 --> 00:45:57,800 You are anchoring in there, mate. 856 00:46:00,520 --> 00:46:01,560 Come on, CB. 857 00:46:02,840 --> 00:46:07,600 This is not a comfortable position or activity. 858 00:46:07,600 --> 00:46:10,400 I've got a bit of stamina. 859 00:46:10,400 --> 00:46:12,040 I'm the baking athlete. 860 00:46:13,000 --> 00:46:15,080 Bakers, you'll find out 861 00:46:15,080 --> 00:46:17,480 if your fondant fancies are fantastic enough for the final 862 00:46:17,480 --> 00:46:18,920 in half an hour. 863 00:46:18,920 --> 00:46:20,120 Always time for a cup of tea. 864 00:46:20,120 --> 00:46:21,720 Half an hour, bakers. 865 00:46:23,120 --> 00:46:25,760 I'm going to start dipping them in... 866 00:46:25,760 --> 00:46:27,680 This is a critical part of the bake. 867 00:46:27,680 --> 00:46:29,120 And pour... 868 00:46:29,120 --> 00:46:32,080 Pouring the fondant will reveal who has achieved the smooth sides 869 00:46:32,080 --> 00:46:34,400 that Mary and Paul are looking for. 870 00:46:34,400 --> 00:46:37,760 My coating technique is trying to make sure that the whole thing 871 00:46:37,760 --> 00:46:41,720 is covered, and then it travels nicely down the sides. 872 00:46:41,720 --> 00:46:43,240 Hi, Mary. You all right? 873 00:46:46,640 --> 00:46:49,320 Did you ever think, when you were growing up, that one day you 874 00:46:49,320 --> 00:46:53,960 would be making tiny, pastel pink sponge cubes to entertain people? 875 00:46:53,960 --> 00:46:55,720 To entertain people! 876 00:46:55,720 --> 00:46:58,240 There is a danger that you might end up with little bits of sponge 877 00:46:58,240 --> 00:47:02,560 in your fondant, but it's a risk worth taking, to be honest. 878 00:47:02,560 --> 00:47:04,040 Phew! 879 00:47:04,040 --> 00:47:06,520 I'm feeling the pressure, I am feeling the pressure. 880 00:47:08,560 --> 00:47:13,320 This is the pale green that's going over my lemon fondants. 881 00:47:13,320 --> 00:47:15,800 There we go. Round two. 882 00:47:15,800 --> 00:47:17,400 These are my lime ones. 883 00:47:17,400 --> 00:47:21,800 They're better than the vanilla ones, I think. So much better. 884 00:47:21,800 --> 00:47:23,720 But there's nothing I can do now. 885 00:47:25,880 --> 00:47:29,080 This definitely gets very repetitive. 886 00:47:29,080 --> 00:47:30,680 They're all covered. 887 00:47:30,680 --> 00:47:35,120 So I've got all my elements, it's just the decorating. 888 00:47:35,120 --> 00:47:36,160 Oopsie. 889 00:47:37,320 --> 00:47:39,200 I'm not happy with them. 890 00:47:39,200 --> 00:47:41,120 They're definitely not perfect! 891 00:47:42,800 --> 00:47:44,880 But...I will finish it. 892 00:47:47,880 --> 00:47:51,120 Bakers, that's 15 minutes on your resplendent fondants. 893 00:47:51,120 --> 00:47:53,040 I haven't got my decorations done. 894 00:47:53,040 --> 00:47:57,000 Still doesn't give me enough time, but...we can try it. 895 00:47:57,000 --> 00:47:59,240 But - let's get all with some decoration on. 896 00:47:59,240 --> 00:48:01,120 This is the almond buttercream. 897 00:48:09,640 --> 00:48:11,560 - Breathe. - Breathing, breathing, breathing! 898 00:48:11,560 --> 00:48:13,320 - And...breathe... - This is a speed thing. 899 00:48:13,320 --> 00:48:14,360 Three, six, nine, ten. 900 00:48:14,360 --> 00:48:15,400 11, 12, 13, 14... 901 00:48:15,400 --> 00:48:17,880 Two, four, six, eight, ten, 12... 902 00:48:17,880 --> 00:48:19,800 This is actual insanity. 903 00:48:23,080 --> 00:48:25,600 Semifinalists, five on your fondant fancies. 904 00:48:25,600 --> 00:48:28,280 Five minutes on your fondant fancies. 905 00:48:28,280 --> 00:48:30,200 (So messy! They're so messy!) 906 00:48:30,200 --> 00:48:34,120 I'm still going to present something. We don't give up. 907 00:48:34,120 --> 00:48:36,000 In my household. 908 00:48:43,360 --> 00:48:44,800 It's OK. It's OK. 909 00:48:49,280 --> 00:48:50,560 Think, CB, think. 910 00:48:55,320 --> 00:48:57,680 I can't do any more now, so... 911 00:48:57,680 --> 00:49:00,080 that is how it will have to be. 912 00:49:00,080 --> 00:49:02,000 This is manic. Absolutely manic. 913 00:49:09,960 --> 00:49:14,360 Fondant and fanciable semifinalists... 914 00:49:14,360 --> 00:49:16,600 the bake's over. Step away from your bakes, please. 915 00:49:19,160 --> 00:49:20,720 My fondant is just oozing. 916 00:49:28,880 --> 00:49:31,760 Candice, do you want to bring your Showstopper up? 917 00:49:36,920 --> 00:49:39,520 It's a very nice display. 918 00:49:39,520 --> 00:49:41,720 You chose to do an awful lot of work, 919 00:49:41,720 --> 00:49:43,160 and looks as though it's worked out. 920 00:49:43,160 --> 00:49:46,680 I think the praline ones, with the nuts on the end, look quite nice. 921 00:49:46,680 --> 00:49:48,000 A little bit messy at the bottom, 922 00:49:48,000 --> 00:49:49,680 they could have done with tidying up. 923 00:49:49,680 --> 00:49:51,240 It was just time at the end, yeah. 924 00:49:51,240 --> 00:49:53,480 So let's try the praline ones first. 925 00:49:58,280 --> 00:50:01,560 Now, that DOES look exciting when you cut inside. 926 00:50:01,560 --> 00:50:04,040 A lovely surprise there in the middle. 927 00:50:04,040 --> 00:50:06,440 A beautiful, textured sponge, 928 00:50:06,440 --> 00:50:09,120 and the right amount of fondant round the outside. 929 00:50:14,760 --> 00:50:16,840 There's nowt wrong with that! 930 00:50:16,840 --> 00:50:20,520 - The flavours all go well together. - Thank you. - It's beautiful. 931 00:50:20,520 --> 00:50:22,920 - I think your textures are spot on. - Thank you very much. 932 00:50:22,920 --> 00:50:24,520 Looks pretty good. Right... 933 00:50:25,960 --> 00:50:27,400 - Well, that's soft. - Ooh! 934 00:50:29,520 --> 00:50:31,320 It's neat... 935 00:50:31,320 --> 00:50:33,960 I was really worried, when you were putting that sponge in, 936 00:50:33,960 --> 00:50:37,720 with all the runny liquid round the outside. But you clever girl, 937 00:50:37,720 --> 00:50:41,840 it has not bled into the genoise sponge. 938 00:50:41,840 --> 00:50:43,640 Let's see what it tastes like. 939 00:50:43,640 --> 00:50:46,560 It's a beautiful genoise, actually. The flavours are fantastic. 940 00:50:46,560 --> 00:50:50,040 You've made two cracking fondant fancies. 941 00:50:50,040 --> 00:50:53,720 They don't LOOK so brilliant, but they're stunning. 942 00:50:53,720 --> 00:50:55,400 - Thank you. - Thank you. 943 00:50:55,400 --> 00:50:56,560 Thank you very much. 944 00:51:03,200 --> 00:51:04,560 It's very dainty. 945 00:51:04,560 --> 00:51:06,280 They're quite small as well, 946 00:51:06,280 --> 00:51:08,840 - if I'm honest. - I didn't want to do a big one, 947 00:51:08,840 --> 00:51:11,880 because I've had a problem with big bakes in the past. 948 00:51:11,880 --> 00:51:14,640 You've got a lovely shine on the butterflies. 949 00:51:14,640 --> 00:51:17,800 But it's a bit of a matt finish with the flowers. 950 00:51:17,800 --> 00:51:23,200 And the genoise is peeking through where the icing isn't even. 951 00:51:23,200 --> 00:51:25,720 OK. Let's try this top one. 952 00:51:25,720 --> 00:51:26,760 This is the...? 953 00:51:26,760 --> 00:51:29,560 Vanilla pink velvet with white chocolate icing. 954 00:51:35,000 --> 00:51:38,080 I'm not madly excited by the flavour. 955 00:51:38,080 --> 00:51:39,360 I know it's white chocolate, 956 00:51:39,360 --> 00:51:43,880 but it's not really coming through to me. It's just very, very sweet. 957 00:51:43,880 --> 00:51:45,280 It's VERY sweet. 958 00:51:45,280 --> 00:51:47,200 I think the sponge is baked to perfection, 959 00:51:47,200 --> 00:51:49,440 - if I'm honest, I think the sponge is fantastic. - Cheers. 960 00:51:49,440 --> 00:51:51,160 It's not particularly good fondant, 961 00:51:51,160 --> 00:51:53,600 it's just sweetness with a great sponge inside. 962 00:51:55,160 --> 00:51:57,640 Right. Let's try the butterfly. 963 00:51:57,640 --> 00:51:59,040 Can you remind us of this one again? 964 00:51:59,040 --> 00:52:03,680 - And that's lime and ginger. - Lime and ginger. - Maybe don't try the icing. 965 00:52:03,680 --> 00:52:06,880 - Don't try the icing! - It's too sweet. - It's too sweet. 966 00:52:08,520 --> 00:52:11,320 - They're quite thin, aren't they? - Yeah. 967 00:52:11,320 --> 00:52:13,320 There's very little sponge here... 968 00:52:13,320 --> 00:52:15,600 The sweetness is there. 969 00:52:15,600 --> 00:52:18,640 But then the tang coming in is beautiful. 970 00:52:18,640 --> 00:52:20,160 That's a potent lime, that. 971 00:52:20,160 --> 00:52:22,400 It's lovely, it's not as sweet as the last one. 972 00:52:22,400 --> 00:52:23,440 Thanks, Selasi. 973 00:52:30,280 --> 00:52:33,040 The biggest fault is obviously all the crumb has come on the outside, 974 00:52:33,040 --> 00:52:35,240 so when you poured the fondant on, it's going to crumble, 975 00:52:35,240 --> 00:52:38,200 it's gone to the side, and you can see every single crumb. 976 00:52:38,200 --> 00:52:39,600 I know. 977 00:52:39,600 --> 00:52:43,320 But it's important for them to look very smart and tempting. 978 00:52:43,320 --> 00:52:45,760 All right, we'll start with the hearts. 979 00:52:47,120 --> 00:52:48,680 Let's have a look. 980 00:52:48,680 --> 00:52:49,840 Lovely. 981 00:52:51,280 --> 00:52:53,920 Very neat. Sponge looks good. 982 00:52:53,920 --> 00:52:57,400 Marzipan, buttercream, and then that's the raspberry...? 983 00:52:57,400 --> 00:52:59,560 That's the curd, yeah, the raspberry curd. 984 00:53:04,760 --> 00:53:08,160 Very good rise on your genoise as well. 985 00:53:08,160 --> 00:53:09,960 The flavours go well together, 986 00:53:09,960 --> 00:53:14,640 - but it's just so sad you didn't put something on the outside. - Yes. 987 00:53:14,640 --> 00:53:16,880 Now, lemon should win. 988 00:53:16,880 --> 00:53:20,240 - Cos it's bit of a favourite of both Mary's and mine, actually. - Hope so! 989 00:53:23,840 --> 00:53:26,000 Now, the lemon's coming through. 990 00:53:26,000 --> 00:53:28,280 But, you see, it needs something sharp, 991 00:53:28,280 --> 00:53:31,120 because a fondant fancy is so sweet. 992 00:53:31,120 --> 00:53:34,520 So if you have something sharp, it just brings it all together. 993 00:53:34,520 --> 00:53:36,560 It's a shame. The top looks good, 994 00:53:36,560 --> 00:53:38,480 just the side's let you down a little bit. 995 00:53:38,480 --> 00:53:40,920 - Yeah. - But the flavours are good, the flavours are good. - Sorry. 996 00:53:46,600 --> 00:53:48,560 The presentation is stunning. 997 00:53:48,560 --> 00:53:53,160 Both of them, you've gone simple, which, in a way, is a good idea. 998 00:53:53,160 --> 00:53:57,520 You're got a good finish on the fondant of the coffee ones. 999 00:53:57,520 --> 00:54:02,200 As we come down, the jam is pouring out of the lower ones. 1000 00:54:03,640 --> 00:54:07,280 Have you got buttercream on the outside before you put 1001 00:54:07,280 --> 00:54:09,000 - the fondant on? - Yes, I did. 1002 00:54:09,000 --> 00:54:10,560 It was maybe a little thin in places, 1003 00:54:10,560 --> 00:54:12,360 which is probably why you can see the jam. 1004 00:54:12,360 --> 00:54:15,400 I think what we'll do is we'll start with the vanilla... 1005 00:54:21,520 --> 00:54:23,960 Good jam, good sponge, good flavour. 1006 00:54:23,960 --> 00:54:25,560 Sharp and to the point. 1007 00:54:25,560 --> 00:54:27,240 Textures are excellent. 1008 00:54:27,240 --> 00:54:29,320 Let's try this mocha one. 1009 00:54:29,320 --> 00:54:30,360 Cuts well. 1010 00:54:34,760 --> 00:54:37,600 There's a little bit too much buttercream for me. 1011 00:54:37,600 --> 00:54:39,880 In a way, wise, to get that lovely finish, 1012 00:54:39,880 --> 00:54:43,360 but when you come to eat it, it's a little bit too buttery. 1013 00:54:43,360 --> 00:54:44,760 Textures are good. 1014 00:54:44,760 --> 00:54:47,480 The mocha coming through works really well, actually. 1015 00:54:50,400 --> 00:54:52,240 Which one took your fondant fancy, Mary, 1016 00:54:52,240 --> 00:54:53,640 which was your favourite today? 1017 00:54:53,640 --> 00:54:57,560 Well, Candice, I have never tasted better flavours. 1018 00:54:57,560 --> 00:54:59,200 She really pushed the boat out. 1019 00:54:59,200 --> 00:55:01,160 If it was tidier around the side, 1020 00:55:01,160 --> 00:55:03,800 she would have done much better on appearance. 1021 00:55:03,800 --> 00:55:06,440 Andrew did incredibly well on the first day. 1022 00:55:06,440 --> 00:55:09,080 Has this challenge lived up to expectations? 1023 00:55:09,080 --> 00:55:13,040 He's done very well with this challenge. Because he went simple. 1024 00:55:13,040 --> 00:55:14,120 He's up for Star Baker, 1025 00:55:14,120 --> 00:55:17,800 I think Candice has to be up there as well. Selasi... 1026 00:55:17,800 --> 00:55:19,160 What can you say about Selasi? 1027 00:55:19,160 --> 00:55:21,880 Those are a little bit basic. 1028 00:55:21,880 --> 00:55:25,800 And of course, they are just a little bit clumsy. 1029 00:55:25,800 --> 00:55:29,880 Jane had a bit of an issue with her tidiness, didn't she, Mary? 1030 00:55:29,880 --> 00:55:33,000 She didn't coat the outsides with buttercream. 1031 00:55:33,000 --> 00:55:34,960 And really, when you look at them, 1032 00:55:34,960 --> 00:55:37,480 they're very, very lumpy round the outside. 1033 00:55:47,160 --> 00:55:49,680 Bakers, I've got the great job. 1034 00:55:49,680 --> 00:55:54,440 I get to announce which one of you is to be Star Baker this week. 1035 00:55:54,440 --> 00:55:58,480 I may not be Mystic Meg, but I read your Palmier, 1036 00:55:58,480 --> 00:56:03,320 and I saw that your Savarin was going to be incroyable, 1037 00:56:03,320 --> 00:56:06,080 and your fondant fancies were going to be fantastique. 1038 00:56:06,080 --> 00:56:09,840 Mystery Star Baker, mystery no more, you are... 1039 00:56:12,560 --> 00:56:15,800 - ..Andrew. - Yeah! - Well done. - Well done! 1040 00:56:15,800 --> 00:56:18,200 Well done, Andrew. 1041 00:56:18,200 --> 00:56:20,200 I have the less pleasant task this week. 1042 00:56:20,200 --> 00:56:23,840 And I know that this is a really hard week for anyone to leave. 1043 00:56:23,840 --> 00:56:28,280 And so it's with real, incredible sadness that this week... 1044 00:56:28,280 --> 00:56:29,600 we say goodbye to... 1045 00:56:31,400 --> 00:56:33,400 ..Selasi. 1046 00:56:33,400 --> 00:56:36,200 - Who we just love! - We love. 1047 00:56:36,200 --> 00:56:38,760 I'm using this as an excuse to get very, very close to you, Selasi. 1048 00:56:38,760 --> 00:56:41,560 - I want to get closer.. - Get off, get off him! 1049 00:56:41,560 --> 00:56:43,920 - Aw! - Selasi! 1050 00:56:43,920 --> 00:56:46,520 It's a massively great achievement, personally and for my family 1051 00:56:46,520 --> 00:56:48,120 for getting this far in the semifinals. 1052 00:56:48,120 --> 00:56:49,840 Come on, bring it in again. He's mine. 1053 00:56:49,840 --> 00:56:52,960 It's been absolutely... yeah, amazing, splendid. 1054 00:56:52,960 --> 00:56:54,400 Splendid. Loved it all. 1055 00:56:54,400 --> 00:56:57,720 No-one's more sad than me to say goodbye to Selasi. 1056 00:56:57,720 --> 00:57:00,120 What a character, what a baker. 1057 00:57:00,120 --> 00:57:02,840 I'm very proud of Selasi, I think he's a great baker. 1058 00:57:02,840 --> 00:57:04,880 And he'll carry on doing it, you know. 1059 00:57:04,880 --> 00:57:08,480 I don't have words, I really don't. I could cry, actually! 1060 00:57:08,480 --> 00:57:11,200 And I haven't being close to crying all day! 1061 00:57:11,200 --> 00:57:14,160 - Welcome to the final. - Thank you so much. 1062 00:57:14,160 --> 00:57:17,280 I'm so proud of myself. So happy! 1063 00:57:17,280 --> 00:57:19,480 Feels absolutely incredible to be in the final. 1064 00:57:19,480 --> 00:57:22,080 And to get Star Baker as well, I really wasn't expecting that. 1065 00:57:22,080 --> 00:57:23,600 Yes! 1066 00:57:24,920 --> 00:57:27,640 Ten weeks ago, 12 bakers entered the tent. 1067 00:57:28,600 --> 00:57:30,400 Come into the Mel/Sue sandwich. 1068 00:57:30,400 --> 00:57:31,520 One by one... 1069 00:57:31,520 --> 00:57:33,960 - Michael. - ..we bid them farewell. 1070 00:57:33,960 --> 00:57:36,280 - I reached my limit. - I knew it was coming. 1071 00:57:36,280 --> 00:57:38,080 - Tom. - Benjamina. 1072 00:57:38,080 --> 00:57:40,560 I'd have loved to be in the final, but we can't all go. 1073 00:57:40,560 --> 00:57:42,240 Now, just three remain. 1074 00:57:42,240 --> 00:57:43,480 Right, calm down now. 1075 00:57:43,480 --> 00:57:46,680 But who will be crowned the winner 1076 00:57:46,680 --> 00:57:49,360 of The Great British Bake Off 2016? 1077 00:57:49,360 --> 00:57:50,880 The winner is...