1
00:00:00,529 --> 00:00:01,409
Last Time...

2
00:00:01,429 --> 00:00:02,489
Sign of the Cross

3
00:00:02,849 --> 00:00:04,369
..Bakers were overstretched...

4
00:00:05,289 --> 00:00:07,568
..with bread. Paul's
prowling around like a bear.

5
00:00:07,609 --> 00:00:10,168
Whilst Dan came close
again... It's perfect.

6
00:00:10,209 --> 00:00:12,808
..it was Rahul... Oh, look at
that. You're a little genius.

7
00:00:12,849 --> 00:00:15,928
..who was crowned Star
Baker for the second time.

8
00:00:15,969 --> 00:00:17,288
I'm going to kill him.

9
00:00:17,329 --> 00:00:19,008
But for Antony, it was toast...

10
00:00:19,049 --> 00:00:20,768
Not your best, Antony.

11
00:00:20,809 --> 00:00:22,008
It's not my best.

12
00:00:22,049 --> 00:00:24,888
..as he became the third
baker to say goodbye.

13
00:00:24,929 --> 00:00:27,208
Come on, ladies. Come on.
Come on, let's bring it in.

14
00:00:27,249 --> 00:00:28,848
Now... Chop, chop.

15
00:00:28,889 --> 00:00:31,488
..the bakers take on
a trio of desserts...

16
00:00:31,529 --> 00:00:33,088
Going to put some cherries on top.

17
00:00:33,129 --> 00:00:35,568
..with a Signature that's
all about the swirl...

18
00:00:35,609 --> 00:00:37,128
Roll, baby, roll.

19
00:00:37,169 --> 00:00:38,368
No! It's cracking.

21
00:00:42,289 --> 00:00:43,608
Oh, what a mess.

22
00:00:43,649 --> 00:00:44,808
It's not looking good.

23
00:00:44,849 --> 00:00:48,648
..and attempt a mesmerising,
melting chocolate masterpiece...

24
00:00:48,689 --> 00:00:51,248
This is as nerve-racking
as giving birth.

25
00:00:51,289 --> 00:00:53,848
..that's never before
been witnessed on Bake Off.

26
00:00:53,889 --> 00:00:55,768
Ah, yes! Amazing.

27
00:00:55,809 --> 00:00:57,808
Oh, no, it's cracked.

28
00:00:57,849 --> 00:01:00,768
You've got to laugh about
these things, haven't you, eh?

29
00:01:00,809 --> 00:01:03,968
And cry a little bit.
I'm all right. I'm fine.

30
00:01:27,209 --> 00:01:29,368
Noel, what are you
doing? It's Dessert Week.

31
00:01:29,409 --> 00:01:32,248
I've made a custard pie. Are you
kidding me? Do you remember last year

32
00:01:32,289 --> 00:01:34,408
when Paul accidentally got
a custard pie in the face?

33
00:01:34,449 --> 00:01:36,888
We cannot risk having that
happen again. It was a disaster.

34
00:01:36,929 --> 00:01:39,328
Give me that. I'm going to
throw it... Sandi. Noel. Oh!

35
00:01:39,369 --> 00:01:40,728
Welcome to Dessert Week.

36
00:01:40,769 --> 00:01:42,288
What should we do? Run!

37
00:01:44,129 --> 00:01:46,608
I've definitely been
looking forward to this week,

38
00:01:46,649 --> 00:01:49,888
but that's probably my...signing
my death warrant right there.

39
00:01:49,929 --> 00:01:52,208
I think I've just about
managed to scrape through

40
00:01:52,249 --> 00:01:53,368
every single week,

41
00:01:53,409 --> 00:01:55,728
so let's go for nailing
a good Signature today.

42
00:01:55,769 --> 00:02:00,208
So far, I haven't had a big
baking disaster...so, hopefully,

43
00:02:00,249 --> 00:02:01,848
it's going to continue?

44
00:02:01,889 --> 00:02:05,168
Week four. It's getting quite
into the competition now.

45
00:02:05,209 --> 00:02:06,528
Dan's looking strong.

46
00:02:06,569 --> 00:02:07,928
Rahul definitely.

47
00:02:07,969 --> 00:02:11,008
He just seems to be, like, a
conjuring magician, or something.

48
00:02:11,049 --> 00:02:15,288
It's a mixture of everything,
really. Scary. Exciting. Nervous.

49
00:02:15,329 --> 00:02:19,368
But, in the morning, what better
way to start than a glass of milk?

50
00:02:19,409 --> 00:02:22,688
So, I just literally drink a
glass of milk in the morning.

51
00:02:24,929 --> 00:02:26,008
Hello, bakers.

52
00:02:26,049 --> 00:02:27,368
Welcome back to the tent.

53
00:02:27,409 --> 00:02:29,888
Now, as you all know, unfortunately
Terry is not with us today

54
00:02:29,929 --> 00:02:32,768
because he is poorly but with the
agreement of absolutely everybody,

55
00:02:32,809 --> 00:02:35,568
he is going to be allowed
to come back next week.

56
00:02:35,609 --> 00:02:37,848
Right, on with the challenge.

57
00:02:37,889 --> 00:02:43,888
Today the judges would love
you to make a meringue roulade.

58
00:02:43,929 --> 00:02:46,368
It must be made from
melt-in-the-mouth meringue.

59
00:02:46,409 --> 00:02:48,208
The choice of filling,
entirely up to you,

60
00:02:48,249 --> 00:02:50,248
but the filling must be
enclosed in the roulade,

61
00:02:50,289 --> 00:02:53,288
which - when cut - must
demonstrate a perfect swirl.

62
00:02:53,329 --> 00:02:56,408
You have one hour and 45 minutes.

63
00:02:56,449 --> 00:02:58,768
On your marks. Get set. Bake!

64
00:03:00,609 --> 00:03:03,528
It's too quiet. It's
making my nerves go weird.

65
00:03:03,569 --> 00:03:05,728
Everyone's separating eggs.

66
00:03:05,769 --> 00:03:08,008
It's the most bit that
you need to concentrate on.

67
00:03:08,049 --> 00:03:10,288
I've managed to get the
egg whites in the bowl

68
00:03:10,329 --> 00:03:13,368
without getting any egg yolk in.
That was the first hurdle passed.

69
00:03:13,409 --> 00:03:16,408
Oh, yeah, I messed it up. Oh.

70
00:03:16,449 --> 00:03:17,728
This is annoying.

71
00:03:17,769 --> 00:03:20,008
What we're looking for
in a great roulade -

72
00:03:20,049 --> 00:03:22,488
crack through the exterior,
soft on the inside,

73
00:03:22,529 --> 00:03:25,008
and beautiful spiral into the middle.

74
00:03:25,049 --> 00:03:27,608
One of the things the bakers
really need to think about

75
00:03:27,649 --> 00:03:30,768
is the balance of flavours.
You need a bit of acidity,

76
00:03:30,809 --> 00:03:35,088
either a curd, or nice sharp fruits,
because meringue is pure sugar.

77
00:03:35,129 --> 00:03:37,888
But the beauty of this challenge
is there's nowhere to hide.

78
00:03:37,929 --> 00:03:40,288
Make a mistake and it shows up.

79
00:03:43,289 --> 00:03:46,248
And there's four whites in there.
Meringue's the most important thing.

80
00:03:46,289 --> 00:03:48,568
Just got to get that in the
oven as quickly as possible.

81
00:03:48,609 --> 00:03:51,008
You want just a nice,
stiff, glossy meringue.

82
00:03:51,049 --> 00:03:52,968
Like, no undissolved sugar in it.

83
00:03:58,129 --> 00:04:00,608
So, how are you making your meringue?

84
00:04:00,649 --> 00:04:02,888
I heat the sugar in the oven.

85
00:04:02,929 --> 00:04:05,488
Basically, just dissolves
much quicker in the egg whites.

86
00:04:05,529 --> 00:04:07,088
With everything I'm doing,

87
00:04:07,129 --> 00:04:09,128
I'm hopefully guaranteeing
a good meringue.

88
00:04:09,169 --> 00:04:16,848
Manon's relying on her heated
sugar to perfect a meringue that

89
00:04:16,889 --> 00:04:18,528
and amarene cherries.

90
00:04:18,569 --> 00:04:20,648
Amarene, this is like, Italian, sweet,

91
00:04:20,689 --> 00:04:23,088
almondy cherries and it's
a flavour from my childhood.

92
00:04:23,129 --> 00:04:25,808
- Do you want to smell?
- Thought that was an urn.

93
00:04:25,849 --> 00:04:29,008
Fantastic. They smell like
almond kernels, don't they?

94
00:04:29,049 --> 00:04:31,008
And you've done this before?

95
00:04:31,049 --> 00:04:33,368
Uh, never made a
meringue roulade before.

96
00:04:35,049 --> 00:04:36,208
So...

97
00:04:38,289 --> 00:04:39,368
Slowly. Slowly.

98
00:04:39,409 --> 00:04:41,088
You don't want to dump it all in.

99
00:04:41,129 --> 00:04:43,288
You don't want the egg
whites to lose their air.

100
00:04:43,329 --> 00:04:45,408
My husband's favourite
dessert was treacle tart.

101
00:04:45,449 --> 00:04:48,208
Basically, it's the filling that
you would have in a treacle tart,

102
00:04:48,249 --> 00:04:49,728
but in a roulade.

103
00:04:49,769 --> 00:04:54,088
In addition, Briony will add a layer
of chopped fresh and dried pears

104
00:04:54,129 --> 00:04:56,568
and wrap it all up in a pecan meringue.

105
00:04:56,609 --> 00:04:58,928
How many pears you going to be using?

106
00:04:58,969 --> 00:05:00,368
Um, three.

107
00:05:00,409 --> 00:05:02,128
OK. You carry on.

108
00:05:02,169 --> 00:05:04,368
Love pears. I love pears.

109
00:05:04,409 --> 00:05:06,528
They're underrated. Yeah. Absolutely.

110
00:05:06,569 --> 00:05:08,728
Who's their press officer?
They're getting nothing.

111
00:05:08,769 --> 00:05:10,728
Yeah, that's the meringue nearly done.

112
00:05:10,769 --> 00:05:13,008
I'm just making sure that
it holds its own shape.

113
00:05:13,049 --> 00:05:16,088
That, um, if I wanted to risk
it over the top of my head,

114
00:05:16,129 --> 00:05:18,248
it wouldn't fall out off the bowl.

115
00:05:18,289 --> 00:05:19,608
Yeah, that's fine.

116
00:05:21,929 --> 00:05:23,008
Yeah, we're OK.

117
00:05:23,049 --> 00:05:24,848
So, I think it's there.

118
00:05:24,889 --> 00:05:27,568
Meringues are like clouds, aren't they?

119
00:05:27,609 --> 00:05:29,528
They make you think of dreams.

120
00:05:29,569 --> 00:05:31,728
So we're doing like a
dream-themed one of, like,

121
00:05:31,769 --> 00:05:35,008
moons and star biscuits on top.

122
00:05:35,049 --> 00:05:39,288
Kim-Joy's bedtime roulade will
be filled with whipped cream,

123
00:05:39,329 --> 00:05:40,528
fresh raspberries

124
00:05:40,569 --> 00:05:42,088
and a passion fruit curd.

125
00:05:42,129 --> 00:05:43,608
Love that you always have a theme.

126
00:05:43,649 --> 00:05:44,888
What do you dream about?

127
00:05:44,929 --> 00:05:51,568
Last night, I dreamt I woke
up at 11:00 and I missed...

128
00:05:51,609 --> 00:05:54,368
and I had like a serviette
and we were doing bullfighting.

129
00:05:56,529 --> 00:05:58,928
I'm just spreading my meringue.

130
00:05:58,969 --> 00:06:01,288
I prefer the sheet to using the tins.

131
00:06:01,329 --> 00:06:03,728
I find it's a more rustic edge to it.

132
00:06:03,769 --> 00:06:06,248
Use the word rustic, you
can get away with anything.

133
00:06:06,289 --> 00:06:09,848
Jon's exotic roulade will be
filled with passion fruit curd

134
00:06:09,889 --> 00:06:11,608
and white chocolate cream

135
00:06:11,649 --> 00:06:13,248
and topped with a decoration

136
00:06:13,289 --> 00:06:15,888
that requires scientific precision.

137
00:06:15,929 --> 00:06:19,848
Need some mango spheres on the
top. What do you mean mango spheres?

138
00:06:19,889 --> 00:06:22,568
Mango spheres,
spherification of mango juice.

139
00:06:22,609 --> 00:06:24,208
It's like an egg yolk. You burst 'em

140
00:06:24,249 --> 00:06:25,928
and then the sauce comes out of them.

141
00:06:25,969 --> 00:06:28,488
Cute little extra to put
on the top of your roulade.

142
00:06:28,529 --> 00:06:30,488
Good luck, then, Jon.
Thank you very much.

143
00:06:30,529 --> 00:06:32,008
Thank you.

144
00:06:32,049 --> 00:06:34,448
Some meringue. I think it's good.

145
00:06:34,489 --> 00:06:37,448
When baking a roulade,
there's no room for error.

146
00:06:37,489 --> 00:06:39,448
So that's going in the oven.

147
00:06:39,489 --> 00:06:44,288
Just a minute too long,

148
00:06:44,329 --> 00:06:47,608
I'm baking it for 160 for 30 minutes.

149
00:06:47,649 --> 00:06:52,008
Under baked and it'll be too soft
and the whole roulade will collapse.

150
00:06:52,049 --> 00:06:56,728
I am slightly going to under
bake it, only because I have

151
00:06:56,769 --> 00:06:59,808
past experiences of
meringues breaking open.

152
00:06:59,849 --> 00:07:02,728
I want it to be slightly rollable.

153
00:07:02,769 --> 00:07:05,848
I hope. I wish. I don't know.

154
00:07:05,889 --> 00:07:07,208
Oh.

155
00:07:07,249 --> 00:07:09,928
Right, next step, next step, next step.

156
00:07:09,969 --> 00:07:12,208
Making a roulade now gets even harder.

157
00:07:12,249 --> 00:07:14,488
I'm just doing so many
things at the same time.

158
00:07:14,529 --> 00:07:16,288
I feel a little bit running around.

159
00:07:16,329 --> 00:07:19,808
The bakers need to use every minute
their meringue is in the oven...

160
00:07:19,849 --> 00:07:22,848
I've actually just poured in way
too much booze into that. Whoops.

161
00:07:22,889 --> 00:07:25,248
..to perfect their
all-important fillings.

162
00:07:25,289 --> 00:07:27,088
Did you learn knife skills?

163
00:07:27,129 --> 00:07:29,888
No, I just literally watch
and learn from TV. Oh!

164
00:07:29,929 --> 00:07:32,168
Or like YouTube and things
like that. Life hacks.

165
00:07:32,209 --> 00:07:34,528
The texture of the filling is critical

166
00:07:34,569 --> 00:07:35,728
Passion fruit curd.

167
00:07:35,769 --> 00:07:38,968
Just waiting for it to
thicken a little bit more.

168
00:07:39,009 --> 00:07:41,808
Too thick, it will be
impossible to roll the meringue

169
00:07:41,849 --> 00:07:43,448
and create the perfect swirl.

170
00:07:43,489 --> 00:07:45,448
This is the treacle tart filling.

171
00:07:45,489 --> 00:07:48,088
It's just dried
breadcrumbs in golden syrup.

172
00:07:48,129 --> 00:07:49,488
Too runny... Oops!

173
00:07:50,849 --> 00:07:55,488
..the filling will spill out,
resulting in a soggy roulade.

174
00:07:55,529 --> 00:07:58,648
You don't want liquid because then
it just like...meh! It's not nice.

175
00:07:58,689 --> 00:08:02,008
And they need to get the
balance of flavours just right.

176
00:08:02,049 --> 00:08:04,288
Meringue is, like, really
sweet. It's all sugar.

177
00:08:04,329 --> 00:08:05,968
And I think you need something sharp.

178
00:08:06,009 --> 00:08:08,128
I spent quite a lot of
time in the Florida Keys

179
00:08:08,169 --> 00:08:10,728
and started thinking about
the flavours that I've enjoyed.

180
00:08:10,769 --> 00:08:13,248
Mainly cocktails, if I'm being
completely honest with you.

181
00:08:13,289 --> 00:08:16,568
Dan's fruity roulade will be
filled with a coconut cream,

182
00:08:16,609 --> 00:08:20,928
topped with fresh mango,
strawberries and lime curd.

183
00:08:20,969 --> 00:08:22,808
The lime is really the star of this one.

184
00:08:22,849 --> 00:08:26,088
I think I've got the balance of the
sweetness and the sharpness right.

185
00:08:26,129 --> 00:08:27,368
Let's all cross our fingers.

186
00:08:27,409 --> 00:08:30,928
Dan's not the only baker to
be studying the cocktail menu.

187
00:08:30,969 --> 00:08:35,448
My roulade today is inspired by
the years that I lived in Liverpool.

188
00:08:35,489 --> 00:08:38,128
Had a lot of good times
with my friends going out.

189
00:08:38,169 --> 00:08:39,808
So I'm doing a pina colada.

190
00:08:39,849 --> 00:08:41,368
That classic Liverpool cocktail.

191
00:08:41,409 --> 00:08:43,928
Paul actually bought me a
pina colada the other day.

192
00:08:43,969 --> 00:08:45,088
True story.

193
00:08:45,129 --> 00:08:48,888
Ruby's girls' night out roulade will
have a boozy coconut cream filling,

194
00:08:48,929 --> 00:08:50,648
layered with roasted pineapple,

195
00:08:50,689 --> 00:08:53,008
all rolled up in a coconut meringue.

196
00:08:53,049 --> 00:08:55,768
I'm making a pina colada
on the side, as well.

197
00:08:55,809 --> 00:08:58,648
Can you make four? Three
for Prue and one for me.

198
00:08:58,689 --> 00:08:59,728
All right, thank you.

199
00:08:59,769 --> 00:09:01,088
Thank you very much.

200
00:09:02,129 --> 00:09:04,728
I was introduced to rhubarb
when I first came here.

201
00:09:04,769 --> 00:09:07,248
I hated it because it's just so sharp.

202
00:09:07,289 --> 00:09:09,368
But then I had rhubarb and custard.

203
00:09:09,409 --> 00:09:11,608
So this is like one of
the first British flavours

204
00:09:11,649 --> 00:09:13,928
that I've grown into liking.

205
00:09:13,969 --> 00:09:17,888
Last week's Star Baker will
roll a classic rich cream custard

206
00:09:17,929 --> 00:09:21,608
and rhubarb compote in a flaked
almond decorated meringue.

207
00:09:21,649 --> 00:09:24,488
Did you not win Star
Baker twice in a row?

208
00:09:24,529 --> 00:09:26,448
Oh, my God. Do you have to say that?

209
00:09:26,489 --> 00:09:29,208
I think you can get three in a row.
I'm not thinking that, you know.

210
00:09:29,249 --> 00:09:31,728
If you get three in a row, I'm
going to get on your shoulders

211
00:09:31,769 --> 00:09:33,728
and you carry me around the tent, yeah?

212
00:09:33,769 --> 00:09:36,688
Well, that's definitely not going
to happen after you said that.

213
00:09:40,049 --> 00:09:43,128
When you get a box of chocolates
at Christmas and the family...

214
00:09:43,169 --> 00:09:47,128
Coffee creams and hazelnut pralines
always go first in our house.

215
00:09:47,169 --> 00:09:50,048
So I've tried to base the
flavours on that, really.

216
00:09:51,129 --> 00:09:54,848
Karen's festive roulade will be
flavoured with a hazelnut praline,

217
00:09:54,889 --> 00:09:56,128
coffee caramel,

218
00:09:56,169 --> 00:09:57,888
and a rich, creamy whisky filling.

219
00:09:57,929 --> 00:09:59,808
This is a very thick custard.

220
00:09:59,849 --> 00:10:02,608
If it's sloppy, it'll
just ooze out. That's fine.

221
00:10:02,649 --> 00:10:03,728
Curd's done.

222
00:10:03,769 --> 00:10:05,848
It's just going to go in the fridge.

223
00:10:09,769 --> 00:10:13,488
Bakers, you are halfway through
your Signature Challenge.

224
00:10:13,529 --> 00:10:17,008
You have 52 and a half minutes left.

225
00:10:17,049 --> 00:10:18,208
That's oddly specific.

226
00:10:20,129 --> 00:10:23,368
I'm looking for a crispy coating
with a nice creamy centre.

227
00:10:23,409 --> 00:10:25,888
He's rising!

228
00:10:25,929 --> 00:10:28,928
Two or three minutes till the
meringue comes out the oven.

229
00:10:28,969 --> 00:10:30,848
I think I'm taking it out now.

230
00:10:35,129 --> 00:10:36,488
Coming out in four minutes.

231
00:10:36,529 --> 00:10:39,768
I just hope it's not
going to crack too much.

232
00:10:39,809 --> 00:10:42,208
I'm going to go for two minutes
more and then he's coming out.

233
00:10:42,249 --> 00:10:43,488
OK.

234
00:10:43,529 --> 00:10:44,808
Are we ready?

235
00:10:44,849 --> 00:10:47,368
The whole tray's coming
out. I can't get that out.

236
00:10:47,409 --> 00:10:50,168
Pretty good. Quite pleased with it.

237
00:10:50,209 --> 00:10:51,368
Definitely a meringue.

238
00:10:51,409 --> 00:10:52,728
Look how lovely that looks.

239
00:10:52,769 --> 00:10:55,088
What can I say? It's called talent.

240
00:10:55,129 --> 00:10:57,368
There's a few holes, and
that, but it's a roulade.

241
00:10:57,409 --> 00:10:58,928
It'll roll up.

242
00:10:58,969 --> 00:11:01,368
We're going to let this
bad boy cool a little bit.

243
00:11:01,409 --> 00:11:02,728
How are you? I'm all right.

244
00:11:02,769 --> 00:11:04,288
But no Star Baker yet?

245
00:11:04,329 --> 00:11:06,368
Yeah, all right, don't rub it in.

246
00:11:06,409 --> 00:11:07,888
But you must be...

247
00:11:07,929 --> 00:11:09,728
Oh, no. So close.

248
00:11:09,769 --> 00:11:12,568
I'm... Yeah, well, I'm not
getting excited about it any more.

249
00:11:12,609 --> 00:11:14,368
Yeah, I know. That little guy. I know.

250
00:11:14,409 --> 00:11:16,808
He stands before you and a Star Baker.

251
00:11:16,849 --> 00:11:19,208
But I think when people
think of who's doing well,

252
00:11:19,249 --> 00:11:21,328
they think of you... Do
they? And they think of me.

253
00:11:21,369 --> 00:11:22,848
Right!

254
00:11:26,209 --> 00:11:27,568
Bakers, you have...

255
00:11:27,609 --> 00:11:28,848
..half an hour left.

256
00:11:28,889 --> 00:11:29,888
Half an hour.

257
00:11:29,929 --> 00:11:32,088
I'm just going to spread my custard.

258
00:11:32,129 --> 00:11:33,728
Just got to be careful.

259
00:11:33,769 --> 00:11:35,168
I don't want to overload it.

260
00:11:35,209 --> 00:11:38,888
Just leaving a gap at the top cos
it, inevitably, like, squidges out.

261
00:11:38,929 --> 00:11:40,688
I like to use a lot of cream.

262
00:11:41,769 --> 00:11:43,368
I want them to taste rhubarb.

263
00:11:43,409 --> 00:11:44,728
Not too thick, though.

264
00:11:44,769 --> 00:11:47,808
I want each bite to have
some kirsch and some amarene.

265
00:11:47,849 --> 00:11:49,208
Just got to do the dreaded roll.

266
00:11:49,249 --> 00:11:52,008
Ah, that's the moment, isn't
it? Where it suddenly might go...

267
00:11:52,049 --> 00:11:54,088
That's the big... Ugh! Yeah, urgh. Urgh.

268
00:11:54,129 --> 00:11:55,808
You want a nice, tight swirl.

269
00:11:55,849 --> 00:11:58,088
Just like a little cut here,
just to get things rolling.

270
00:11:58,129 --> 00:12:00,248
I use the technique called hope.

271
00:12:02,129 --> 00:12:03,648
Right, let's go for it.

272
00:12:08,489 --> 00:12:10,848
This is the crucial
moment to get it right.

273
00:12:10,889 --> 00:12:12,168
It's so delicate.

274
00:12:12,209 --> 00:12:14,168
Oh, my God, it's so important.

275
00:12:17,849 --> 00:12:19,128
It's just not good.

276
00:12:20,529 --> 00:12:21,888
I hope that's tight enough.

277
00:12:21,929 --> 00:12:23,648
Roll, baby, roll.

278
00:12:24,649 --> 00:12:25,928
It's cracking.

279
00:12:33,049 --> 00:12:35,008
OK.

280
00:12:35,049 --> 00:12:36,928
Boom.

281
00:12:36,969 --> 00:12:39,248
Ooh. Nice little roll.

282
00:12:40,489 --> 00:12:42,288
Come on, you little beaut.

283
00:12:43,889 --> 00:12:45,088
And breathe.

284
00:12:46,889 --> 00:12:50,368
No.

285
00:12:50,409 --> 00:12:51,928
It cracked.

286
00:12:51,969 --> 00:12:53,248
Stop moving.

287
00:12:55,769 --> 00:12:57,368
Bakers, you have ten minutes.

288
00:12:57,409 --> 00:12:59,168
Just ten minutes.

289
00:12:59,209 --> 00:13:01,728
Got a bit of leakage at the side
but neaten it up a little bit

290
00:13:01,769 --> 00:13:03,288
with some nice pretty piping.

291
00:13:03,329 --> 00:13:04,888
I'm terrible at piping.

292
00:13:04,929 --> 00:13:07,368
Just cover up... Yes.
..the crack. OK. Cool.

293
00:13:07,409 --> 00:13:09,728
We're going to put some cherries on top.

294
00:13:09,769 --> 00:13:11,528
This is total improvisation.

295
00:13:11,569 --> 00:13:13,248
I just need to decorate it.

296
00:13:13,289 --> 00:13:14,448
Ah, really shaky.

297
00:13:14,489 --> 00:13:16,368
Finally, baking at my level.

298
00:13:17,409 --> 00:13:19,008
It's the rhubarb compote.

299
00:13:19,049 --> 00:13:20,848
Why are you down here? It's easier.

300
00:13:20,889 --> 00:13:22,488
I've found that my whole life.

301
00:13:22,529 --> 00:13:24,528
It's the runniest toffee sauce.

302
00:13:24,569 --> 00:13:25,968
A few more for good luck.

303
00:13:26,009 --> 00:13:28,048
Don't take this the wrong
way... Oh, for God's sake.

304
00:13:28,089 --> 00:13:31,088
I saw a caterpillar in
the zoo, an exotic one.

305
00:13:31,129 --> 00:13:32,808
OK.

306
00:13:32,849 --> 00:13:34,328
Looked a bit like that.

307
00:13:34,369 --> 00:13:36,088
Think it was poisonous.

308
00:13:36,129 --> 00:13:37,288
Good luck. Thanks.

309
00:13:37,329 --> 00:13:38,808
These are my mango spheres.

310
00:13:39,849 --> 00:13:41,728
Calcium lactate and sodium alginate.

311
00:13:41,769 --> 00:13:45,049
And, when they go in, they
basically make, like, a jelly sweet.

312
00:13:45,489 --> 00:13:47,248
It's called reverse spherification.

313
00:13:47,289 --> 00:13:49,048
Try saying that when you've had a few.

314
00:13:49,089 --> 00:13:50,248
One minute left.

315
00:13:50,289 --> 00:13:51,688
60 seconds.

316
00:13:51,729 --> 00:13:53,328
Uh-oh. Are you all right, Rahul?

317
00:13:53,369 --> 00:13:55,448
I'm going to be terribly
running out of time.

318
00:13:55,489 --> 00:13:56,688
You're shaking.

319
00:13:56,729 --> 00:13:58,608
If you're going to do tacky, go all in.

320
00:13:58,649 --> 00:13:59,648
A bit of gold leaf.

321
00:13:59,689 --> 00:14:01,728
I mean, that's my motto,
too much is almost enough.

322
00:14:01,769 --> 00:14:03,968
I'll just go and quickly
stick my white chocolate on.

323
00:14:04,009 --> 00:14:05,968
Have you still got stuff in the fridge?

324
00:14:06,009 --> 00:14:07,768
My hand is really shaking.

325
00:14:07,809 --> 00:14:09,168
Voila. Quick.

326
00:14:09,209 --> 00:14:10,808
Bakers, your time is up.

327
00:14:13,649 --> 00:14:15,248
Thank you. That looks great.

328
00:14:15,289 --> 00:14:18,048
Bakers, roll your roulades

329
00:14:18,089 --> 00:14:19,248
to the end of your stations.

330
00:14:20,649 --> 00:14:22,768
Oh, my, my thingy.

331
00:14:34,329 --> 00:14:38,328
The bakers' roulades will now
face the judgment of Paul and Prue.

332
00:14:42,529 --> 00:14:43,968
Hello, Ruby. Hello.

333
00:14:48,129 --> 00:14:49,568
It's really cylindrical.

334
00:14:49,609 --> 00:14:52,608
The shape of it's even
all the way down. Pray.

335
00:14:52,649 --> 00:14:54,248
I'm praying!

336
00:14:56,809 --> 00:14:59,408
You've sort of got a
fold rather than a swirl.

337
00:14:59,449 --> 00:15:01,728
Perhaps it should be
just a bit tighter. OK.

338
00:15:05,289 --> 00:15:07,008
It's beautiful and light.

339
00:15:07,049 --> 00:15:09,248
The flavours are stunning.
It is a pina colada.

340
00:15:09,289 --> 00:15:11,568
The coconut and the
pineapple is just there.

341
00:15:11,609 --> 00:15:15,248
It's a fantastic roulade. Your
drink's good. Nice as well. Good.

342
00:15:15,289 --> 00:15:17,128
Thank you. Thank you very much.

343
00:15:18,209 --> 00:15:21,808
The theme is dreams, but also passion.

344
00:15:21,849 --> 00:15:25,048
So you go to sleep, wake
up, and passion follows?

345
00:15:26,449 --> 00:15:28,728
Wow. I have to go now, um...

346
00:15:28,769 --> 00:15:32,208
It's a real mixture of
absolutely exquisite piping

347
00:15:32,249 --> 00:15:34,608
and then really quite clumsy roulade.

348
00:15:34,649 --> 00:15:35,888
It's very thick.

349
00:15:35,929 --> 00:15:38,768
There is no spiral
in there at all. Yeah.

350
00:15:40,369 --> 00:15:42,648
Flavours are lovely, and
I'm really impressed with

351
00:15:42,689 --> 00:15:45,088
the passion fruit curd.
But I think the answer is

352
00:15:45,129 --> 00:15:48,048
to have a thinner meringue...
Right. ..and a tighter swirl.

353
00:15:49,929 --> 00:15:51,928
Looks very busy. It looks very neat.

354
00:15:51,969 --> 00:15:54,328
Can't wait to see
what the spiral's like.

355
00:15:55,809 --> 00:15:57,208
It's broken up a lot.

356
00:15:57,249 --> 00:15:58,728
That's a shame.

357
00:15:58,769 --> 00:16:00,568
That's delicious.

358
00:16:00,609 --> 00:16:03,768
I think your two types of
cherries are a really good idea

359
00:16:03,809 --> 00:16:05,568
and you got a beautiful balance -

360
00:16:05,609 --> 00:16:08,888
tastes lovely, my mouth's
still watering. Ah, thank you.

361
00:16:12,409 --> 00:16:14,008
It looks absolutely lovely.

362
00:16:14,049 --> 00:16:15,648
Nice and even all the way down.

363
00:16:15,689 --> 00:16:17,808
The kisses look amazing. Thank you.

364
00:16:19,449 --> 00:16:22,288
What you've got is a massive
meringue with a little fold.

365
00:16:22,329 --> 00:16:23,968
There is no spiral there.

366
00:16:27,089 --> 00:16:28,608
Meringue's quite chewy.

367
00:16:28,649 --> 00:16:31,208
You haven't baked it long enough.
It needed a little bit longer.

368
00:16:31,249 --> 00:16:33,328
However, your interior is delicious.

369
00:16:33,369 --> 00:16:35,928
Smooth, sharpness
coming from the rhubarb.

370
00:16:35,969 --> 00:16:38,248
It tastes lovely. Thank you. Thank you.

371
00:16:42,929 --> 00:16:44,848
I think your roulade looks pretty sad.

372
00:16:44,889 --> 00:16:46,968
It's flat. Yeah.

373
00:16:47,009 --> 00:16:49,248
Let's have a look at this, shall we?

374
00:16:49,289 --> 00:16:50,928
The actual swirl is there

375
00:16:50,969 --> 00:16:58,688
but the inside is so soft
that it's all collapsed.

376
00:16:58,729 --> 00:17:01,168
I think your meringue's
slightly underdone. Mmm.

377
00:17:01,209 --> 00:17:03,248
Your outside is the
only crispy bit in there.

378
00:17:03,289 --> 00:17:06,688
Everything else in there
is soft and marshmallowy.

379
00:17:12,849 --> 00:17:14,008
I love the decoration.

380
00:17:14,049 --> 00:17:16,808
It's so delicate and it
does look as neat as a pin.

381
00:17:18,129 --> 00:17:19,808
You do have a spiral!

382
00:17:19,849 --> 00:17:21,808
You have a really good one, too.

383
00:17:24,689 --> 00:17:26,728
I think those flavours are wonderful.

384
00:17:26,769 --> 00:17:30,448
Really fresh, lots of different
fruit, the lime cuts right through

385
00:17:30,489 --> 00:17:33,768
the sweetness of the meringue, and
you've got the balance perfectly.

386
00:17:33,809 --> 00:17:35,328
Good.

387
00:17:36,649 --> 00:17:38,648
Yes! Well, there you are.

388
00:17:38,689 --> 00:17:40,968
The meringue is very, very good.

389
00:17:41,009 --> 00:17:43,968
You need one hero and then
everything else works around it.

390
00:17:44,009 --> 00:17:46,568
Lime's the one in that, and
I think it looks exquisite.

391
00:17:46,609 --> 00:17:49,368
Well done, Dan. No way.
Thank you very much.

392
00:17:49,409 --> 00:17:52,408
Well done! Thank you.

393
00:17:58,849 --> 00:18:02,088
What you've got is cylindrical.
You've just lost that spiral.

394
00:18:02,129 --> 00:18:04,808
OK, sure. Maybe less meringue. OK.

395
00:18:04,849 --> 00:18:07,448
What's all that?
That's the golden syrup.

396
00:18:07,489 --> 00:18:09,048
There's a little bit of seepage.

397
00:18:12,009 --> 00:18:14,568
Mmm. Certainly tastes like treacle tart.

398
00:18:14,609 --> 00:18:15,728
You do get the pear.

399
00:18:15,769 --> 00:18:17,808
It sits on your tongue
and then just melts away.

400
00:18:17,849 --> 00:18:19,688
You've ticked every
box on your flavours,

401
00:18:19,729 --> 00:18:22,768
but the meringue's slightly too
thick and you've lost the spiral.

402
00:18:26,489 --> 00:18:29,088
It looks great. I like
the egg yolks on the top.

403
00:18:29,129 --> 00:18:31,728
There is a bit of a
spiral going on there.

404
00:18:31,769 --> 00:18:35,928
I'm longing to see how
the spherification works.

405
00:18:35,969 --> 00:18:38,608
Wow. Perfect. It's a
nice little touch, that.

406
00:18:41,649 --> 00:18:42,848
I think it's delicious.

407
00:18:42,889 --> 00:18:45,688
The passion fruit, you've really
got that flavour coming through

408
00:18:45,729 --> 00:18:47,168
and it's about the sharpness,

409
00:18:47,209 --> 00:18:49,408
it's about celebrating
the fruit, you know.

410
00:18:49,449 --> 00:18:51,048
Wow.

411
00:18:51,089 --> 00:18:52,608
Thank you so much. Cheers.

412
00:18:54,769 --> 00:18:56,768
Cheers, Manon.

413
00:18:59,209 --> 00:19:01,368
I couldn't believe it
- a handshake!

414
00:19:01,409 --> 00:19:04,488
And I was so, so pleased cos that
is one of my most favourite desserts.

415
00:19:04,529 --> 00:19:06,368
Couldn't really have gone much better.

416
00:19:06,409 --> 00:19:08,688
I'm kinda nailing the
Signatures right now.

417
00:19:08,729 --> 00:19:09,848
Uh, not very happy.

418
00:19:09,889 --> 00:19:13,368
I just need to take it
on the chin and move on.

419
00:19:13,409 --> 00:19:16,728
Probably five minutes
more in the oven. Ohh.

420
00:19:16,769 --> 00:19:18,528
Still bottom of the class.

421
00:19:18,569 --> 00:19:21,608
I need to do OK in this
Technical Challenge.

422
00:19:21,649 --> 00:19:26,048
If I perform like that again, then,
as my dad would say, it's curtains.

423
00:19:33,529 --> 00:19:36,408
Dessert Week isn't
going to get any easier.

424
00:19:37,649 --> 00:19:40,288
All right, bakers, time for
your Technical Challenge,

425
00:19:40,329 --> 00:19:43,848
which today has been set for you
by Prue, and it is a '70s classic.

426
00:19:43,889 --> 00:19:45,768
Are they making Starsky and Hutch?

427
00:19:45,809 --> 00:19:47,528
No, no, they're still baking. Oh.

428
00:19:47,569 --> 00:19:51,488
But normally this would come in
packet form, so Prue, any top tips?

429
00:19:51,529 --> 00:19:54,728
Follow the recipe
really, really carefully.

430
00:19:54,769 --> 00:19:59,128
Yeah, so that's helpful,
right? Off you two go.

431
00:19:59,169 --> 00:20:04,448
OK, Prue would love you to make
that retro classic, the blancmange.

432
00:20:04,489 --> 00:20:06,448
Oh, my God.

433
00:20:06,489 --> 00:20:11,168
A raspberry blancmange,
and must have a wobble.

434
00:20:11,209 --> 00:20:13,528
And if that isn't
enough to contend with,

435
00:20:13,569 --> 00:20:17,568
it also needs to be served with 12
identical langues de chat biscuits.

436
00:20:17,609 --> 00:20:18,768
You have two and a half hours.

437
00:20:18,809 --> 00:20:20,248
On your marks. Get set. Bake.

438
00:20:21,489 --> 00:20:24,008
I've not got the
foggiest about blancmange.

439
00:20:24,049 --> 00:20:26,008
The bakers have the same ingredients...

440
00:20:26,049 --> 00:20:29,848
Jelly tins. ..and Prue's pared-down
recipe for the blancmange...

441
00:20:29,889 --> 00:20:32,568
It's that retro, I've
forgotten about it, you know?

442
00:20:32,609 --> 00:20:33,928
..and langues de chat,

443
00:20:33,969 --> 00:20:37,488
a light crunchy biscuit often
served with creamy desserts.

444
00:20:37,529 --> 00:20:38,888
It's my era, this.

445
00:20:38,929 --> 00:20:40,568
I mean, I was a child in the '70s.

446
00:20:40,609 --> 00:20:42,968
Now, when I used to have this at school,

447
00:20:43,009 --> 00:20:45,648
I thought it was absolutely disgusting.

448
00:20:45,689 --> 00:20:48,248
Yes, it's blancmange, but it's
not blancmange out of a packet.

449
00:20:48,289 --> 00:20:50,288
This is more like a panna cotta.

450
00:20:50,329 --> 00:20:54,528
All the colour and the flavour
comes from fresh raspberry puree.

451
00:20:54,569 --> 00:20:57,248
You are gonna love it.
I'll take a little scoop.

452
00:20:57,289 --> 00:20:58,488
Whoa.

453
00:21:00,169 --> 00:21:03,328
Mmm! That raspberry flavour
is just bang, it hits you.

454
00:21:03,369 --> 00:21:04,848
It's lovely. That's nice.

455
00:21:04,889 --> 00:21:08,448
They're using gelatine to set this
so they really are under pressure

456
00:21:08,489 --> 00:21:11,088
because they've only got two
and a half hours and they need

457
00:21:11,129 --> 00:21:13,808
at least two hours of freezing
first and then chilling.

458
00:21:13,849 --> 00:21:15,288
Now, you're going for langues de chat,

459
00:21:15,329 --> 00:21:17,128
the typical butter biscuits from France.

460
00:21:17,169 --> 00:21:19,248
They'll be great with the blancmange

461
00:21:19,289 --> 00:21:21,808
because the biscuits
will provide the crunch.

462
00:21:21,849 --> 00:21:23,568
Crispy and buttery.

463
00:21:23,609 --> 00:21:25,128
Very sweet. That's a great biscuit.

464
00:21:25,169 --> 00:21:27,688
What can go wrong with these?
They have to be quick in the oven.

465
00:21:27,729 --> 00:21:30,288
They burn in a flash because
they've got a lot of sugar in them.

466
00:21:30,329 --> 00:21:32,968
I think it's a great challenge. If
that's what it was like in school,

467
00:21:33,009 --> 00:21:35,448
I would have had that every day.

468
00:21:35,489 --> 00:21:38,848
Quite a lot going on in this
recipe, and it's not entirely clear.

469
00:21:38,889 --> 00:21:40,848
Blitz the raspberries to a fine puree.

470
00:21:40,889 --> 00:21:42,888
Pass through a sieve into a bowl.

471
00:21:42,929 --> 00:21:44,448
Nice and smooth.

472
00:21:44,489 --> 00:21:47,688
Getting all that flavour
out of the fruit. Oh, God.

473
00:21:47,729 --> 00:21:49,208
Remember the bit at the bottom,

474
00:21:49,249 --> 00:21:51,208
that's where you get a lot of the puree.

475
00:21:51,249 --> 00:21:53,888
I think I'll just leave this to
drip and move on to the next element.

476
00:21:53,929 --> 00:21:55,848
Stir in the raspberry liqueur.

477
00:21:55,889 --> 00:21:57,928
Ooh, she likes it boozy.

478
00:21:57,969 --> 00:22:00,288
Then we've got to make a custard.

479
00:22:00,329 --> 00:22:01,848
Simmer until the mixture thickens.

480
00:22:01,889 --> 00:22:04,048
It should start
thickening any minute now.

481
00:22:04,089 --> 00:22:07,008
It just has a moment when it's
like, "Yeah, I'm gonna thicken now."

482
00:22:07,049 --> 00:22:09,048
I have to soak gelatine leaves.

483
00:22:09,089 --> 00:22:12,008
We let them soak and it sort of
activates it. It's called blooming.

484
00:22:12,049 --> 00:22:15,008
The gelatine is in there so
got high hopes of it setting.

485
00:22:15,049 --> 00:22:16,928
Almond extract is next.

486
00:22:16,969 --> 00:22:19,288
Stir in 300mls of the double cream.

487
00:22:19,329 --> 00:22:21,208
Here goes the raspberry puree.

488
00:22:21,249 --> 00:22:23,008
It's lovely. It's really bright.

489
00:22:23,049 --> 00:22:25,088
Mmm, that smells so good.

490
00:22:25,129 --> 00:22:27,728
Do you like blancmange?
I've never tried it.

491
00:22:27,769 --> 00:22:29,648
The only thing I know about it, Sandi,

492
00:22:29,689 --> 00:22:31,528
is that it looks like a brain. Oh, OK.

493
00:22:31,569 --> 00:22:34,088
That's quite interesting. This
is all I've got, I'm afraid.

494
00:22:34,129 --> 00:22:36,648
Is that the look you're going
for? A bit of cerebral cortex?

495
00:22:36,689 --> 00:22:38,928
Then pour into the mould. Easy as that.

496
00:22:38,969 --> 00:22:41,528
The concern is, how does
it come out of the mould?

497
00:22:41,569 --> 00:22:44,248
But I'll worry about that
later. Here we go. I'm scared.

498
00:22:46,169 --> 00:22:47,488
Ah!

499
00:22:47,529 --> 00:22:49,968
Right, I need to get this
bad boy in the freezer.

500
00:22:50,009 --> 00:22:51,448
Where is my freezer?

501
00:22:52,409 --> 00:22:54,528
Do your thing. One hour.

502
00:22:54,569 --> 00:22:56,848
We've got to freeze the
blancmange for an hour

503
00:22:56,889 --> 00:22:59,808
and then we've got to put it
in the fridge for another hour

504
00:22:59,849 --> 00:23:02,688
before we turn it out. Really
cutting that fine for time.

505
00:23:02,729 --> 00:23:07,568
Um...make the langues de chat.

506
00:23:07,609 --> 00:23:10,528
I don't know what langues
de chat means. Manon.

507
00:23:10,569 --> 00:23:11,768
Uh, it's a cat's tongue.

508
00:23:11,809 --> 00:23:15,848
Do you know what a langues de
chat is? Yeah, it's a cat's tongue.

509
00:23:15,889 --> 00:23:18,528
Is it really? I've made
langues de chat before.

510
00:23:18,569 --> 00:23:21,088
I know what they're supposed
to look like. Tongues.

511
00:23:21,129 --> 00:23:23,128
Why does everyone know what these are?

512
00:23:23,169 --> 00:23:25,248
It just says make the
langues de chat mixture.

513
00:23:25,289 --> 00:23:27,048
No method. Just a list of ingredients.

514
00:23:27,089 --> 00:23:30,368
Icing sugar, plain flour,
salt, extract, egg whites. Boom.

515
00:23:30,409 --> 00:23:33,248
Just got to pipe it and bake it now.
I'm quite happy with this batter.

516
00:23:33,289 --> 00:23:35,248
It's what I remember
the batter looking like.

517
00:23:35,289 --> 00:23:37,488
Don't look at me, Rubes. No cheating.

518
00:23:37,529 --> 00:23:40,448
You're such a little
tell-tale. No-one likes that.

519
00:23:40,489 --> 00:23:42,888
Pipe 12 identical fingers.

520
00:23:42,929 --> 00:23:44,648
I'm going five centimetres.

521
00:23:44,689 --> 00:23:45,728
Ooh!

522
00:23:45,769 --> 00:23:48,088
I just want them to all be identical.

523
00:23:48,129 --> 00:23:50,368
So does it say how long?

524
00:23:50,409 --> 00:23:52,648
No. Just says bake. All right, go.

525
00:23:52,689 --> 00:23:56,728
Bake till Christmas? Bake till
tomorrow morning? Thanks, Prue.

526
00:23:56,769 --> 00:23:59,048
I think they're probably
only gonna need a few minutes.

527
00:24:00,289 --> 00:24:03,928
160. I'll give about ten minutes.

528
00:24:03,969 --> 00:24:05,488
Haven't got a clue.

529
00:24:05,529 --> 00:24:08,368
Oh, that's the cat's tongue.
Yeah, that's the cat's tongue.

530
00:24:08,409 --> 00:24:11,368
That's all you eat in France,
isn't it? Cat's tongues and coffee.

531
00:24:11,409 --> 00:24:12,928
Yeah.

532
00:24:12,969 --> 00:24:14,768
So the next step, melt
the white chocolate.

533
00:24:14,809 --> 00:24:17,768
Add enough green cocoa butter
to colour it mint green. Mmm.

534
00:24:17,809 --> 00:24:19,168
Do you like the colour? No.

535
00:24:19,209 --> 00:24:21,728
I don't think food should be
that colour. It shouldn't, really.

536
00:24:21,769 --> 00:24:25,328
Bakers, you are halfway through
your Technical Challenge.

537
00:24:25,369 --> 00:24:26,688
It's an important moment.

538
00:24:26,729 --> 00:24:29,608
It's really hard to tell how
the blancmange is looking.

539
00:24:29,649 --> 00:24:31,848
The bakers need to
choose the perfect moment

540
00:24:31,889 --> 00:24:34,608
to move the blancmange from
the freezer to the fridge.

541
00:24:34,649 --> 00:24:37,128
If they leave it too
long in the freezer,

542
00:24:37,169 --> 00:24:40,408
then the binding agents in the
gelatine won't set properly.

543
00:24:40,449 --> 00:24:43,688
I think gelatine doesn't respond
very well to being frozen, actually.

544
00:24:43,729 --> 00:24:45,368
It tends to go sloppy.

545
00:24:45,409 --> 00:24:49,288
My blancmange is still in the
freezer because I don't think

546
00:24:49,329 --> 00:24:53,288
it's that set, and I'm just worried
that when I'm gonna turn it over,

547
00:24:53,329 --> 00:24:56,368
it's gonna... So I want it to be frozen.

548
00:24:56,409 --> 00:24:58,288
So we're nearly there.

549
00:24:58,329 --> 00:25:02,008
Just getting the
biscuits out of the oven.

550
00:25:02,049 --> 00:25:03,448
They're huge.

551
00:25:03,489 --> 00:25:05,728
Yep. That's about right.

552
00:25:05,769 --> 00:25:09,008
Some of them are a bit pale but
they're gonna be decorated as well.

553
00:25:09,049 --> 00:25:10,368
Hide a multitude of sins.

554
00:25:10,409 --> 00:25:12,368
So what do the instructions say again?

555
00:25:12,409 --> 00:25:15,328
Dip the cooled langues de chat
into the chocolate lengthways

556
00:25:15,369 --> 00:25:18,248
on the diagonal. It's not very
diagonal. It's more curved.

557
00:25:18,289 --> 00:25:21,168
That's lengthways on the
diagonal, innit? Innit?!

558
00:25:21,209 --> 00:25:23,128
That's not right. It's like a banana.

559
00:25:23,169 --> 00:25:25,528
Drizzle the white chocolate in lines,

560
00:25:25,569 --> 00:25:28,568
midways, from side to side,
across the langoustines de chat.

561
00:25:28,609 --> 00:25:30,168
I think maybe it's all right.

562
00:25:30,209 --> 00:25:31,648
How much time gone?

563
00:25:31,689 --> 00:25:34,848
Bakers! 15 minutes till blancmange time.

564
00:25:36,089 --> 00:25:37,408
Ah!

565
00:25:37,449 --> 00:25:40,128
I'm gonna take the thing out now.

566
00:25:40,169 --> 00:25:43,008
Seems all right. Seems
how I want it to be.

567
00:25:43,049 --> 00:25:46,408
Remove the mould from the fridge
and dip it into a bowl of hot water.

568
00:25:46,449 --> 00:25:50,128
Got some water, warm, there
for a quick slip and slide out.

569
00:25:50,169 --> 00:25:52,008
Three, two, one...

570
00:25:52,049 --> 00:25:56,048
Ah! I don't really know how long.

571
00:25:56,089 --> 00:25:58,368
Well, it's obviously
softening around the edges.

572
00:25:58,409 --> 00:25:59,928
I'm so scared to turn it out.

573
00:25:59,969 --> 00:26:02,208
I really don't want to
be the first one to do it.

574
00:26:04,969 --> 00:26:07,888
This is awful to watch.

575
00:26:11,929 --> 00:26:13,768
Yes!

576
00:26:13,809 --> 00:26:15,968
This is stressful, isn't it?

577
00:26:18,449 --> 00:26:20,128
It's coming.

578
00:26:21,689 --> 00:26:24,008
OK, I'm going at three, two, one.

579
00:26:24,049 --> 00:26:26,408
All right, is this gonna lift or not?

580
00:26:30,329 --> 00:26:31,968
Yikes.

581
00:26:33,929 --> 00:26:35,248
Oh...

582
00:26:36,609 --> 00:26:37,928
This isn't great.

583
00:26:39,529 --> 00:26:41,448
It's out, but it's too soft.

584
00:26:41,489 --> 00:26:44,488
Oh, no, he is melty as.

585
00:26:44,529 --> 00:26:46,288
Come on, baby.

586
00:26:46,329 --> 00:26:47,448
Aah!

587
00:26:47,489 --> 00:26:49,608
OK, fridge.

588
00:26:49,649 --> 00:26:51,328
Oh, what a mess.

589
00:26:53,129 --> 00:26:54,968
Briony's got hers out fine.

590
00:26:55,009 --> 00:26:56,688
Karen's not got hers out fine.

591
00:26:59,049 --> 00:27:01,128
Bakers, you have five minutes left.

592
00:27:01,169 --> 00:27:03,048
It's not looking good.

593
00:27:03,089 --> 00:27:05,008
It's not gonna be good, this.

594
00:27:05,049 --> 00:27:07,088
OK. Let's try to make this pretty.

595
00:27:07,129 --> 00:27:09,968
Oh, God. It's just trying
to escape off the plate.

596
00:27:10,009 --> 00:27:11,328
This is so rubbish.

597
00:27:17,569 --> 00:27:19,528
Where did you slide down from?!

598
00:27:21,689 --> 00:27:23,088
Looks like a blancmange.

599
00:27:23,129 --> 00:27:24,408
Oh, well.

600
00:27:27,529 --> 00:27:30,328
Bakers, that is it. Your time is up.

601
00:27:30,369 --> 00:27:32,968
Ohhh. Dear, dear, dear.

602
00:27:33,009 --> 00:27:38,768
Please bring your
blancmange and your biscuits

603
00:27:40,369 --> 00:27:42,288
Paul and Prue are expecting

604
00:27:42,329 --> 00:27:44,808
a raspberry blancmange full of flavour,

605
00:27:44,849 --> 00:27:48,768
with a perfect wobble, as well
as 12 langues de chat biscuits.

606
00:27:48,809 --> 00:27:51,048
But they don't know whose is whose.

607
00:27:52,769 --> 00:27:55,128
Shall we start with that
one? Bit of a wobble.

608
00:27:55,169 --> 00:27:57,848
The definition has been lost
a little bit on this. Yeah.

609
00:27:57,889 --> 00:27:59,608
But the colour's good.

610
00:27:59,649 --> 00:28:01,448
Great consistency.

611
00:28:01,489 --> 00:28:03,848
That blancmange is
good. Very good biscuit.

612
00:28:03,889 --> 00:28:07,448
Not quite langues de chat shape,
should be a little bit thinner.

613
00:28:07,489 --> 00:28:10,208
We've lost a lot of colour
on this one. And definition.

614
00:28:10,249 --> 00:28:13,008
I think it could have
been a bit better set.

615
00:28:13,049 --> 00:28:15,248
The biscuits... They
look as if they could have

616
00:28:15,289 --> 00:28:17,608
spent a little longer
in the oven. In the oven.

617
00:28:17,649 --> 00:28:20,568
They could have spent a
little longer in the oven. Mmm.

618
00:28:20,609 --> 00:28:23,488
The colour of this is
really nice, actually.

619
00:28:23,529 --> 00:28:25,048
Nice wobble.

620
00:28:26,489 --> 00:28:28,088
Delicious. Delicious.

621
00:28:28,129 --> 00:28:29,808
The tartness that comes
from the raspberry.

622
00:28:29,849 --> 00:28:31,128
Onto the biscuits.

623
00:28:32,329 --> 00:28:34,088
Bit under-baked. actually.

624
00:28:34,129 --> 00:28:36,968
This has lost a bit of
height and a bit of colour.

625
00:28:37,009 --> 00:28:38,688
It's not quite set, is it?

626
00:28:40,649 --> 00:28:42,688
Lovely and crisp.

627
00:28:42,729 --> 00:28:44,888
Moving onto this, um, pool.

628
00:28:46,249 --> 00:28:47,808
But that's soup.

629
00:28:47,849 --> 00:28:49,448
It's not set. Not set.

630
00:28:49,489 --> 00:28:51,208
What a pity. Great flavour, though.

631
00:28:52,729 --> 00:28:54,488
Biscuits are very good.

632
00:28:54,529 --> 00:28:56,528
This one's actually got a decent colour.

633
00:28:56,569 --> 00:28:58,768
Just lost a bit of definition there.

634
00:29:00,369 --> 00:29:02,648
Lovely. Biscuits look
pretty good as well.

635
00:29:02,689 --> 00:29:05,568
That is a beautiful biscuit
from a baking point of view.

636
00:29:05,609 --> 00:29:09,328
Moving on, let's have a quick look
inside, cos the colour's not bad.

637
00:29:11,369 --> 00:29:12,928
It's a nice blancmange, that.

638
00:29:12,969 --> 00:29:16,008
These biscuits do look
good. Beautifully piped.

639
00:29:16,049 --> 00:29:17,288
They're great biscuits.

640
00:29:17,329 --> 00:29:18,928
OK, last one.

641
00:29:18,969 --> 00:29:20,208
Nice wobble on this one.

642
00:29:20,249 --> 00:29:22,248
The colour is great. Very nice.

643
00:29:23,969 --> 00:29:26,448
Beautiful blancmange.
It's sharp. It's smooth.

644
00:29:26,489 --> 00:29:28,408
Biscuits are very skinny...

645
00:29:28,449 --> 00:29:30,448
..but very good.

646
00:29:30,489 --> 00:29:32,528
Very nice.

647
00:29:32,569 --> 00:29:36,368
Paul and Prue must now decide whose
blancmange and biscuits are best.

648
00:29:36,409 --> 00:29:38,848
In eighth place is...

649
00:29:38,889 --> 00:29:41,048
this one. Manon, it's not set.

650
00:29:42,929 --> 00:29:45,128
Right, in seventh
place, we have this one.

651
00:29:45,169 --> 00:29:48,168
That's me. You didn't get the
raspberries through well enough

652
00:29:48,209 --> 00:29:51,288
and the langues de chat are undercooked.

653
00:29:51,329 --> 00:29:53,368
Kim-Joy is in sixth,

654
00:29:53,409 --> 00:29:57,488
Briony's in fifth and
Rahul is in fourth.

655
00:29:57,529 --> 00:29:59,688
In third place, Jon.

656
00:29:59,729 --> 00:30:01,968
The flavour was absolutely delicious.

657
00:30:02,009 --> 00:30:05,288
Spoilt by rather uneven cat's tongues.

658
00:30:05,329 --> 00:30:08,008
In second place is this one.

659
00:30:08,049 --> 00:30:09,888
Pretty good. You had a nice tartness,

660
00:30:09,929 --> 00:30:11,968
and the biscuits were
nice too. Thank you.

661
00:30:12,009 --> 00:30:14,888
Which means this one in number one.

662
00:30:14,929 --> 00:30:18,368
Dan, it really was the
most delicious thing.

663
00:30:18,409 --> 00:30:21,208
Well done. Welcome to the club. Shut up!

664
00:30:21,249 --> 00:30:23,928
It was one of my goals
to get first in Technical.

665
00:30:23,969 --> 00:30:26,008
Couldn't really have
gone any better, could it?

666
00:30:26,049 --> 00:30:29,288
Never making a blancmange again. Puddle.

667
00:30:29,329 --> 00:30:31,408
I'm really disappointed with the result.

668
00:30:32,929 --> 00:30:34,848
Do you want me to elaborate?

669
00:30:34,889 --> 00:30:37,128
Not a great day. Plan for tonight?

670
00:30:37,169 --> 00:30:41,488
Go and have a few glasses of
wine, early night...on it tomorrow.

671
00:30:41,529 --> 00:30:44,088
I feel like the
competition's getting tougher.

672
00:30:44,129 --> 00:30:47,408
A big part of me just has
this sense I'm going home.

673
00:30:56,520 --> 00:30:57,679
Good luck, everybody.

674
00:30:57,720 --> 00:30:58,799
Good luck!

675
00:30:58,840 --> 00:31:01,359
One more chance to
be crowned Star Baker,

676
00:31:01,400 --> 00:31:03,599
and to avoid leaving the competition.

677
00:31:03,640 --> 00:31:06,879
What's so interesting is
that the sort of top four,

678
00:31:06,920 --> 00:31:09,199
which is, sort of, Rahul,
Ruby, Jon and Dan...

679
00:31:09,240 --> 00:31:10,319
Dan the Man.

680
00:31:10,360 --> 00:31:12,719
..those four have been really good,

681
00:31:12,760 --> 00:31:15,239
and the other four have
all been in trouble.

682
00:31:15,280 --> 00:31:17,199
Briony possibly. Yes, for sure.

683
00:31:17,240 --> 00:31:18,599
Manon is down there as well.

684
00:31:18,640 --> 00:31:20,999
Something very depressing
about Manon's blancmange.

685
00:31:21,040 --> 00:31:22,279
I know. Could have done well.

686
00:31:22,320 --> 00:31:25,039
All Kim-Joy's flavours are very subtle.

687
00:31:25,080 --> 00:31:27,199
But neither Paul nor I are very subtle.

688
00:31:27,240 --> 00:31:29,039
We just like big wallops of flavour!

689
00:31:29,080 --> 00:31:30,639
I would hesitate to comment.

690
00:31:30,680 --> 00:31:32,119
Karen's in big trouble.

691
00:31:32,160 --> 00:31:33,519
That roulade was not good.

692
00:31:33,560 --> 00:31:36,159
I think, coming into the last
challenge, there's a lot of people

693
00:31:36,200 --> 00:31:37,559
who've got to raise their game.

694
00:31:46,720 --> 00:31:49,359
Hello, bakers! For your
Showstopper Challenge today,

695
00:31:49,400 --> 00:31:53,119
the lovely Paul and Prue would
love you to make a spectacular,

696
00:31:53,160 --> 00:31:56,999
mesmerising, melting
chocolate ball dessert.

697
00:31:57,040 --> 00:31:58,359
Sounds like a magic trick.

698
00:31:58,400 --> 00:31:59,719
Well, in a way it is!

699
00:31:59,760 --> 00:32:02,599
So, the dessert of your choosing
must be concealed and encased

700
00:32:02,640 --> 00:32:05,999
within a chocolate sphere, which,
when topped with a hot sauce

701
00:32:06,040 --> 00:32:09,199
melts away to reveal the dessert within.

702
00:32:09,240 --> 00:32:12,799
It can be any dessert, any
chocolate, but the textures

703
00:32:12,840 --> 00:32:15,479
and the flavours must
compliment each other.

704
00:32:15,520 --> 00:32:16,519
You've got three hours.

705
00:32:16,560 --> 00:32:18,559
On your marks... Get set... ..bake!

706
00:32:20,200 --> 00:32:22,999
Pressure's on because it's
such a complicated dessert.

707
00:32:23,040 --> 00:32:25,519
Not feeling too thrilled
about all of this.

708
00:32:25,560 --> 00:32:28,879
I just need to do a lot to save
myself, and I'm just worried.

709
00:32:28,920 --> 00:32:30,519
And it's really hot.

710
00:32:30,560 --> 00:32:31,679
Again.

711
00:32:31,720 --> 00:32:32,839
With chocolate.

712
00:32:32,880 --> 00:32:34,239
Oh, my word.

713
00:32:34,280 --> 00:32:37,199
I'm working really quick
because I want it in the fridge

714
00:32:37,240 --> 00:32:39,559
as soon as possible.
Thank you very much.

715
00:32:39,600 --> 00:32:43,559
What we're asking for
is the most delicious,

716
00:32:43,600 --> 00:32:47,719
original dessert inside
a chocolate globe.

717
00:32:47,760 --> 00:32:50,519
When you pour the sauce on top,

718
00:32:50,560 --> 00:32:53,399
you want the chocolate to melt away

719
00:32:53,440 --> 00:32:56,559
to show the perfect dessert underneath.

720
00:32:56,600 --> 00:32:57,679
There lies the problem.

721
00:32:57,720 --> 00:33:00,359
If it's too thick, it's not
going to melt all the way through.

722
00:33:00,400 --> 00:33:03,519
If it's too thin, the chances are
it'll crack and fall apart anyway.

723
00:33:03,560 --> 00:33:05,959
We'll be judging their dessert, yes,

724
00:33:06,000 --> 00:33:08,479
but it's got to blend well with
the chocolate and the sauce.

725
00:33:08,520 --> 00:33:10,399
So you've got to think on two levels.

726
00:33:10,440 --> 00:33:12,239
One, the dessert's got to be fantastic.

727
00:33:12,280 --> 00:33:14,679
But also, you've got
to think of the flavours

728
00:33:14,720 --> 00:33:17,799
when that chocolate and sauce is
added to it, that still has to work.

729
00:33:17,840 --> 00:33:20,319
There's a few bakers in the
tent in a bit of trouble.

730
00:33:20,360 --> 00:33:23,719
This could be their last bake
in The Great British Bake Off.

731
00:33:24,840 --> 00:33:28,719
So, Briony, your chocolate
ball dessert. Yes.

732
00:33:28,760 --> 00:33:31,919
So, I am doing a white chocolate ball.

733
00:33:31,960 --> 00:33:34,359
The dessert encased is going to be

734
00:33:34,400 --> 00:33:37,239
an amaretto and blood orange
sticky toffee pudding tart.

735
00:33:37,280 --> 00:33:39,679
Oh, that sounds heaven!

736
00:33:39,720 --> 00:33:41,719
You've done treacle tart,
and now sticky toffee?

737
00:33:41,760 --> 00:33:43,599
Yeah, they're my husband's favourites!

738
00:33:43,640 --> 00:33:46,879
And mine actually. Yeah? Oh, good!

739
00:33:46,920 --> 00:33:49,999
Briony's tart will be
enclosed inside an imposing

740
00:33:50,040 --> 00:33:52,279
marbled white chocolate sphere,

741
00:33:52,320 --> 00:33:56,559
which will be melted with a
blood orange sticky toffee sauce.

742
00:33:56,600 --> 00:33:58,719
Your choice of white
chocolate as the dome,

743
00:33:58,760 --> 00:34:01,359
is that the right choice?
Yeah, I think it works well

744
00:34:01,400 --> 00:34:04,079
because the dark chocolate,
didn't compliment the flavours,

745
00:34:04,120 --> 00:34:05,959
it just completely... Dominated? Yeah.

746
00:34:06,000 --> 00:34:07,399
OK, thank you very much.

747
00:34:07,440 --> 00:34:09,799
It's a pleasure. Thank you.
Look forward to it. Thank you!

748
00:34:10,920 --> 00:34:13,919
I know that Paul makes a
sticky toffee pudding tart,

749
00:34:13,960 --> 00:34:15,199
so...

750
00:34:18,760 --> 00:34:22,679
Briony's not the only baker
putting her trust in a hidden tart.

751
00:34:22,720 --> 00:34:26,399
I am doing basically a golden
egg sitting in a bird's nest.

752
00:34:26,440 --> 00:34:29,519
Inside you'll have sweet
shortcrust pastry base,

753
00:34:29,560 --> 00:34:32,039
and then you'll have a pistachio crumb,

754
00:34:32,080 --> 00:34:33,839
a white chocolate coconut ganache,

755
00:34:33,880 --> 00:34:37,599
and a tart passion fruit curd,
with a mango meringue on top.

756
00:34:37,640 --> 00:34:41,399
Very sweet. So, quite a complicated
little tart in there. Yes.

757
00:34:41,440 --> 00:34:43,639
To reveal her tropical tart,

758
00:34:43,680 --> 00:34:47,439
Ruby will make a hot coconut
and white chocolate sauce.

759
00:34:47,480 --> 00:34:50,079
I go out for dinner with
my girlfriends quite a lot.

760
00:34:50,120 --> 00:34:51,919
this is something we'd definitely order.

761
00:34:51,960 --> 00:34:54,639
You've seen a surprise,
melting chocolate ball

762
00:34:54,680 --> 00:34:56,759
when you go out for
a meal with the girls?

763
00:34:56,800 --> 00:34:59,719
Yes. Yes. Have you?! Yeah.
They're in restaurants now, Paul!

764
00:34:59,760 --> 00:35:02,079
Yeah, you spend too
long in drive-throughs.

765
00:35:03,360 --> 00:35:05,079
You need to get with the times a bit!

766
00:35:06,920 --> 00:35:08,279
Rather than a tart...

767
00:35:08,320 --> 00:35:10,119
It's really good to
get that in, actually.

768
00:35:10,160 --> 00:35:14,199
..some bakers are banking
on a more layered approach.

769
00:35:14,240 --> 00:35:15,919
I'm making a joconde.

770
00:35:15,960 --> 00:35:17,519
This is a toasted hazelnut version

771
00:35:17,560 --> 00:35:19,839
because it pairs quite
well with the peach.

772
00:35:19,880 --> 00:35:23,759
Basically, it's a peach and
hazelnut layered mousse cake.

773
00:35:23,800 --> 00:35:26,639
With alternating peach mousse layers,

774
00:35:26,680 --> 00:35:30,519
Dan's joconde will sit in a
peach-shaped dark chocolate sphere,

775
00:35:30,560 --> 00:35:34,439
inspired by his daughter
Constance's favourite bedtime story.

776
00:35:34,480 --> 00:35:36,519
Why peach? I was
struggling for inspiration,

777
00:35:36,560 --> 00:35:39,119
and then I saw James and the
Giant Peach on the book shelf

778
00:35:39,160 --> 00:35:41,799
and I was like, "I'll do a peach"!
That's basically the reason.

779
00:35:41,840 --> 00:35:44,319
You have a little imp that
speaks to you? Yeah, yeah!

780
00:35:44,360 --> 00:35:46,279
Have you made this before? I have.

781
00:35:46,320 --> 00:35:48,119
Has it worked? Yeah...

782
00:35:48,160 --> 00:35:50,399
Your voice is getting higher, Dan.

783
00:35:50,440 --> 00:35:51,879
"Yeah!" I don't know.

784
00:35:54,240 --> 00:35:57,839
Don't know why I'm doing this,
but I've seen people do it.

785
00:35:57,880 --> 00:36:01,639
The layered dessert that will be
hidden inside Jon's chocolate ball

786
00:36:01,680 --> 00:36:03,559
is also inspired by his kids.

787
00:36:03,600 --> 00:36:06,919
Making a version of an opera
cake by calling it a ballet cake.

788
00:36:06,960 --> 00:36:10,599
My three daughters did ballet and
my two youngest still do ballet,

789
00:36:10,640 --> 00:36:12,959
this is my Lucy and Hannah ballet cake.

790
00:36:13,000 --> 00:36:15,599
Ringed with white chocolate ballerinas,

791
00:36:15,640 --> 00:36:18,799
Jon's sphere will hide
an 11-layered ballet cake,

792
00:36:18,840 --> 00:36:21,919
which he'll reveal with a hot
raspberry and kirsch syrup.

793
00:36:21,960 --> 00:36:24,079
I love the look of that. Goth juice.

794
00:36:24,120 --> 00:36:27,159
That's what I do for work, I
deliver blood. Oh, you do, don't you?

795
00:36:27,200 --> 00:36:29,599
I suck it out of peoples'
veins and you deliver it.

796
00:36:29,640 --> 00:36:31,599
I'm getting hungry. Is it lunch yet?

797
00:36:31,640 --> 00:36:34,119
These pistachios will make my crumb.

798
00:36:34,160 --> 00:36:37,959
Most of the bakers are making a
single dessert designed for sharing.

799
00:36:38,000 --> 00:36:40,839
The problem with peach is,
either they're beautifully ripe,

800
00:36:40,880 --> 00:36:42,439
or they're a bit bland.

801
00:36:42,480 --> 00:36:46,079
But, with 20 individual
desserts to perfect...

802
00:36:46,120 --> 00:36:48,799
And that will be their legs...

803
00:36:48,840 --> 00:36:52,519
..Kim-Joy's boldly going
where no baker has gone before.

804
00:36:52,560 --> 00:36:56,119
I am doing a galaxy
themed chocolate ball,

805
00:36:56,160 --> 00:36:58,479
filled with choux turtles.

806
00:36:58,520 --> 00:37:00,919
Turtles? Yes, turtles. Because?

807
00:37:00,960 --> 00:37:02,359
Because why not?

808
00:37:02,400 --> 00:37:04,319
No, that's exactly right. Why not?

809
00:37:04,360 --> 00:37:06,519
Yes. It's space turtles.

810
00:37:06,560 --> 00:37:09,279
Space turtles, yeah. Where do
you come up with this stuff?

811
00:37:09,320 --> 00:37:10,599
I don't know!

812
00:37:12,240 --> 00:37:14,719
Featuring chocolate
orange craquelin shells

813
00:37:14,760 --> 00:37:16,799
and orange liqueur cream filling,

814
00:37:16,840 --> 00:37:19,879
the turtles will sit inside
a dark chocolate galaxy

815
00:37:19,920 --> 00:37:23,039
until they're revealed
with a salted caramel sauce.

816
00:37:23,080 --> 00:37:26,599
The choux, the caramel, the chocolate
together should be amazing. It's a great blend.

817
00:37:26,640 --> 00:37:30,159
I really hope so. Plus, turtles in
space, what's not to love, right?

818
00:37:30,200 --> 00:37:32,079
And with little cocktail
umbrellas as well.

819
00:37:32,120 --> 00:37:33,999
Oh! Of course. Of course! Obviously!

820
00:37:34,040 --> 00:37:37,199
Obviously. Silly me. Thank
you very much indeed, Kim-Joy.

821
00:37:37,240 --> 00:37:38,719
Oh, she's mad.

822
00:37:40,920 --> 00:37:42,639
Oh, joconde!

823
00:37:44,200 --> 00:37:47,959
Preparing a delicious dessert is
the least of the bakers' worries.

824
00:37:48,000 --> 00:37:49,359
I'll give that another minute.

825
00:37:49,400 --> 00:37:52,439
The judges have demanded
that each one is hidden inside

826
00:37:52,480 --> 00:37:52,679
a highly decorative chocolate sphere.

827
00:37:52,720 --> 00:37:54,959
So, this is going to be like the galaxy.

828
00:37:56,840 --> 00:38:00,159
I've got a glove for my cocoa butter.

829
00:38:00,200 --> 00:38:01,999
I usually use it to dye my hair.

830
00:38:02,040 --> 00:38:04,679
Just seeing if there's any
thin bits through the light.

831
00:38:04,720 --> 00:38:07,039
If the walls of the
sphere are too thin...

832
00:38:07,080 --> 00:38:09,439
You've got to try and
give it a fairly firm edge.

833
00:38:09,480 --> 00:38:11,639
..it will crack and collapse.

834
00:38:11,680 --> 00:38:13,399
Bit of back and forth. Oh!

835
00:38:13,440 --> 00:38:15,559
Too thick, the chocolate won't melt,

836
00:38:15,600 --> 00:38:19,439
and the theatrical reveal of the
dessert inside will be ruined.

837
00:38:19,480 --> 00:38:22,239
Rather it be a bit too
thick, than too thin.

838
00:38:22,280 --> 00:38:25,359
Then the next thing
on my list is to pray.

839
00:38:25,400 --> 00:38:28,159
It's a challenge Ruby, Manon and Briony

840
00:38:28,200 --> 00:38:31,559
have made even harder for themselves.

841
00:38:32,920 --> 00:38:36,479
With a lower melting point, white
chocolate is less stable than dark.

842
00:38:36,520 --> 00:38:38,199
I'm trying to work very quickly

843
00:38:38,240 --> 00:38:40,359
because this was just
at the right temperature.

844
00:38:40,400 --> 00:38:42,959
To produce a sphere
that doesn't collapse...

845
00:38:43,000 --> 00:38:44,759
Here comes the technical shaking part.

846
00:38:44,800 --> 00:38:46,599
..they'll need thicker walls.

847
00:38:46,640 --> 00:38:48,479
It's very graceful.

848
00:38:48,520 --> 00:38:50,239
The technique is shake it out.

849
00:38:50,280 --> 00:38:52,599
Oh, we have the same technique! Yeah!

850
00:38:53,760 --> 00:38:57,759
Manon's white chocolate ball will
hide a French entremet dessert

851
00:38:57,800 --> 00:39:00,359
featuring layers of
white chocolate mousse,

852
00:39:00,400 --> 00:39:03,919
raspberry curd, and a crunchy
dark chocolate praline base.

853
00:39:03,960 --> 00:39:05,319
Oh, I'm really hot.

854
00:39:05,360 --> 00:39:07,519
I put quite a lot inside.

855
00:39:07,560 --> 00:39:10,479
Whilst most of the
bakers are using moulds...

856
00:39:10,520 --> 00:39:11,799
Get off, get off. Come on!

857
00:39:11,840 --> 00:39:13,439
..Rahul and Karen...

858
00:39:13,480 --> 00:39:14,639
Chocolate festival.

859
00:39:14,680 --> 00:39:16,999
..are gambling on a less rigid approach.

860
00:39:17,040 --> 00:39:21,119
Too many cigarettes
when I was a young lass.

861
00:39:21,160 --> 00:39:23,639
My children's party
days are long since gone.

862
00:39:23,680 --> 00:39:25,719
Karen's pinning her future in the tent

863
00:39:25,760 --> 00:39:28,159
on a balloon-moulded
dark chocolate sphere,

864
00:39:28,200 --> 00:39:30,879
concealing a raspberry
liqueur chocolate brownie,

865
00:39:30,920 --> 00:39:33,919
layered with mascarpone
and raspberry syllabub.

866
00:39:33,960 --> 00:39:36,519
It's really important that
this works for me today

867
00:39:36,560 --> 00:39:38,479
because I'm on the edge of the rankings.

868
00:39:38,520 --> 00:39:40,999
I mean, I know in life
it's only a chocolate ball,

869
00:39:41,040 --> 00:39:42,759
but today's it's important.

870
00:39:44,400 --> 00:39:47,959
Rahul's taking his
Showstopper so seriously,

871
00:39:48,000 --> 00:39:49,519
he needs more than one balloon.

872
00:39:49,560 --> 00:39:51,959
Well, this one, the practice
was different because

873
00:39:52,000 --> 00:39:54,719
when I was making the balloons
this was not very successful,

874
00:39:54,760 --> 00:39:58,159
the balloons keep popping on my
face. It's a very tricky process.

875
00:39:59,520 --> 00:40:02,599
He'll use his spheres to
craft an ornate kalash,

876
00:40:02,640 --> 00:40:06,559
a Hindu symbol of abundance, said
to contain the elixir of life,

877
00:40:06,600 --> 00:40:10,079
or, in this case, a seven-layered
coffee and chocolate opera cake.

878
00:40:10,120 --> 00:40:12,759
I'm five minutes behind
the schedule already, so...

879
00:40:12,800 --> 00:40:16,399
I've got to tell the bakers the time
but I don't know where Noel's gone.

880
00:40:16,440 --> 00:40:17,839
Um, I'll just get on with it.

881
00:40:17,880 --> 00:40:22,399
Bakers! You are exactly halfway
through your Showstopper Challenge.

882
00:40:24,600 --> 00:40:27,999
My peach mousse needs quite a while
to set. I've got to get a hustle on!

883
00:40:28,040 --> 00:40:29,999
This is raspberry curd.

884
00:40:30,040 --> 00:40:32,999
And then I'm going to
make my chocolate collar.

885
00:40:33,040 --> 00:40:36,479
This is the topping for my dome.
It's a pair of ballet shoes.

886
00:40:36,520 --> 00:40:41,239
This is basically some traditional
Indian pattern called madukani.

887
00:40:41,280 --> 00:40:44,279
I'm making a syllabub. I
wanted a bit of booze in here.

888
00:40:44,320 --> 00:40:46,679
I've put loads in. Probably too much!

889
00:40:48,520 --> 00:40:50,359
Going for strong flavours today,

890
00:40:50,400 --> 00:40:53,359
just because the dark
chocolate is so strong.

891
00:40:53,400 --> 00:40:54,999
Orange will be the main thing.

892
00:40:55,040 --> 00:40:57,999
Oh, he looks good. That's
going to go in for 20 minutes.

893
00:40:58,040 --> 00:41:00,519
My pastry's definitely looked
better. They won't see it.

894
00:41:00,560 --> 00:41:01,959
It'll be drenched in chocolate.

895
00:41:02,000 --> 00:41:04,759
I'm just going to start building
the layers for the opera cake.

896
00:41:04,800 --> 00:41:06,879
This is a layer of coffee buttercream.

897
00:41:06,920 --> 00:41:10,239
There'll be three layers of
sponge, four layers of ganache,

898
00:41:10,280 --> 00:41:12,359
two layers of raspberry buttercream.

899
00:41:14,360 --> 00:41:16,399
It's like precision work.

900
00:41:18,240 --> 00:41:19,439
Yes!

901
00:41:19,480 --> 00:41:21,479
I'm making my dessert directly into it.

902
00:41:21,520 --> 00:41:24,119
I just think if it works,
it's more impressive.

903
00:41:24,160 --> 00:41:25,719
If it works.

904
00:41:25,760 --> 00:41:27,399
I think they look good.

905
00:41:27,440 --> 00:41:28,879
That's lush.

906
00:41:28,920 --> 00:41:30,319
I'm pleased with that.

907
00:41:30,360 --> 00:41:33,119
I just need to get on with
the decoration of that ball.

908
00:41:33,160 --> 00:41:36,119
Just going to get my chocolate
sphere out the freezer.

909
00:41:36,160 --> 00:41:37,599
Bakers, you have half an hour left!

910
00:41:37,640 --> 00:41:38,639
Sorry.

911
00:41:44,960 --> 00:41:47,039
This is as nerve-racking
as giving birth!

912
00:41:47,080 --> 00:41:48,639
Oh no, it's cracked!

913
00:41:48,680 --> 00:41:51,119
There. Everywhere.

914
00:41:51,160 --> 00:41:53,479
God, this is so, so delicate.

915
00:41:54,600 --> 00:41:55,999
Just really hard to open.

916
00:41:59,520 --> 00:42:00,879
It's good, yeah.

917
00:42:03,080 --> 00:42:05,599
Phew! It's not cracked.

918
00:42:05,640 --> 00:42:07,359
Ah! Yes! Amazing!

919
00:42:11,280 --> 00:42:12,439
OK...

920
00:42:12,480 --> 00:42:14,839
I'm just going to punch
some little peepholes.

921
00:42:16,600 --> 00:42:18,119
Oh, it's cracked!

922
00:42:19,400 --> 00:42:21,199
Come on, please!

923
00:42:21,240 --> 00:42:22,479
That's one.

924
00:42:23,760 --> 00:42:26,119
Oh, this is going to be
a disaster, I can feel it.

925
00:42:26,160 --> 00:42:27,599
It's going, it's going!

926
00:42:30,680 --> 00:42:31,879
It's going!

927
00:42:33,440 --> 00:42:35,159
Oh, no!

928
00:42:35,200 --> 00:42:36,839
It's just cracked.

929
00:42:36,880 --> 00:42:38,999
Ah, you're joking?! Yeah.

930
00:42:39,040 --> 00:42:41,999
It's died, it's died. Too hot?

931
00:42:42,040 --> 00:42:46,239
Once it starts going underneath,
it just goes. Nothing you can do?

932
00:42:46,280 --> 00:42:50,319
No, not really. It's all right,
I'll put it on. It might taste nice.

933
00:42:51,840 --> 00:42:53,439
Don't worry. No, I'm fine.

934
00:42:53,480 --> 00:42:55,639
You've got to laugh about
these things, haven't you?

935
00:42:55,680 --> 00:42:57,039
And cry a little bit.

936
00:42:57,080 --> 00:42:58,519
I'm all right. I'm fine.

937
00:42:58,560 --> 00:43:00,319
Oh, no!

938
00:43:01,480 --> 00:43:03,839
Take your time. I've got
to make my chocolate sauce.

939
00:43:03,880 --> 00:43:06,439
Ah! Tell me what to do
with the chocolate sauce.

940
00:43:06,480 --> 00:43:07,999
Ah! You got it?

941
00:43:08,040 --> 00:43:10,359
"Place cream into a heavy bottom pan."

942
00:43:10,400 --> 00:43:11,519
Jon, thank you.

943
00:43:11,560 --> 00:43:13,679
Don't even say thanks,
you haven't got time.

944
00:43:14,800 --> 00:43:15,959
Angry.

945
00:43:17,360 --> 00:43:18,479
Uh-oh. That looks good.

946
00:43:18,520 --> 00:43:20,999
It needs a bit of trimming.
Like some sort of Russian hat.

947
00:43:21,040 --> 00:43:24,279
Jon's, I don't know what it
tastes like, but his looks amazing.

948
00:43:24,320 --> 00:43:25,919
So, um, yeah...

949
00:43:25,960 --> 00:43:29,479
Unless you've got a chocolate
sphere that I can put on my cake,

950
00:43:29,520 --> 00:43:31,839
I'm not sure I can give my attention.

951
00:43:31,880 --> 00:43:33,919
Uh-oh, see? This is what happened.

952
00:43:35,680 --> 00:43:38,279
OK... Can you fix that?

953
00:43:38,320 --> 00:43:40,479
I will try if I can.

954
00:43:40,520 --> 00:43:44,239
This looks like it's very
precarious so I'll leave. Good luck.

955
00:43:46,920 --> 00:43:48,719
You know what? We're
going to go with a dome.

956
00:43:50,400 --> 00:43:51,759
That was close.

957
00:43:51,800 --> 00:43:52,759
OK.

958
00:43:54,240 --> 00:43:56,039
See what we can salvage.

959
00:43:57,240 --> 00:44:00,399
It's just melting as we're
watching. It's carnage.

960
00:44:00,440 --> 00:44:01,919
Panic, panic, panic.

961
00:44:01,960 --> 00:44:04,199
You call it. One minute.
Give them one minute.

962
00:44:04,240 --> 00:44:08,119
Bakers, you have one minute left.

963
00:44:08,160 --> 00:44:09,439
Come on!

964
00:44:17,040 --> 00:44:19,239
You know what? Where
is that shimmer spray?

965
00:44:21,480 --> 00:44:24,159
Oh, no! My nozzle's clogged.

966
00:44:24,200 --> 00:44:25,919
It's going to be a very yellow peach.

967
00:44:28,200 --> 00:44:30,599
I'm just adding a splash of gold leaf.

968
00:44:36,080 --> 00:44:37,799
Argh, don't break now, don't break now!

969
00:44:37,840 --> 00:44:40,439
Bakers, time is up.

970
00:44:42,200 --> 00:44:43,599
Oh, what a shocker!

971
00:44:43,640 --> 00:44:47,279
Please place your Showstoppers
at the end of your benches.

972
00:44:50,600 --> 00:44:52,199
That looks great.

973
00:44:53,680 --> 00:44:55,359
Babe!

974
00:44:55,400 --> 00:44:57,319
Don't worry. Did it melt away?

975
00:44:57,360 --> 00:44:59,839
Disaster. Ohhh!

976
00:45:08,061 --> 00:45:10,740
It's judgment time for
the Showstopping melting

977
00:45:10,781 --> 00:45:12,420
chocolate ball desserts.

978
00:45:12,461 --> 00:45:14,500
Jon, please bring up your Showstopper.

979
00:45:15,941 --> 00:45:17,540
Oh, yes.

980
00:45:17,581 --> 00:45:19,900
Come on, people, give
it up for the tutu.

981
00:45:25,141 --> 00:45:27,860
The attention to detail, I'm
in first position, as well.

982
00:45:30,901 --> 00:45:32,380
I think the dome is spectacular.

983
00:45:32,421 --> 00:45:34,820
The shine you've got on it,
the tempering of the chocolate,

984
00:45:34,861 --> 00:45:36,100
the colour works, as well.

985
00:45:36,141 --> 00:45:38,980
I think the design at the bottom
scares the living daylights

986
00:45:39,021 --> 00:45:40,380
out of me.

987
00:45:40,421 --> 00:45:41,860
It's a thing of beauty.

988
00:45:41,901 --> 00:45:43,220
No, it is not.

989
00:45:45,301 --> 00:45:47,780
Can we get your hot sauce,
please? Here it goes.

990
00:45:54,421 --> 00:45:58,220
Wow. I think we need to get in there.

991
00:45:59,861 --> 00:46:02,500
Clear and distinct layers.
Beautiful texture, too.

992
00:46:06,581 --> 00:46:07,820
It's really rich.

993
00:46:07,861 --> 00:46:09,020
It's delicious.

994
00:46:09,061 --> 00:46:10,500
I think you've done a great job

995
00:46:10,541 --> 00:46:12,380
cos the flavour
combinations really work,

996
00:46:12,421 --> 00:46:14,940
the raspberry and the chocolate
together with the opera cake.

997
00:46:14,981 --> 00:46:17,380
Thank you, Jon. And extra
points for the outfit.

998
00:46:17,421 --> 00:46:18,660
Cheers.

999
00:46:21,061 --> 00:46:23,100
Do you understand the word sphere?

1000
00:46:23,141 --> 00:46:26,220
What happened was, it had shattered
into so many pieces so I had

1001
00:46:26,261 --> 00:46:28,580
to do a bit of a jigsaw
to try and have something.

1002
00:46:34,621 --> 00:46:37,220
Nice reveal. These are
all my favourite flavours.

1003
00:46:37,261 --> 00:46:38,660
Pistachio, passion fruit.

1004
00:46:39,741 --> 00:46:42,220
It's very thick, the walls
of that tart. Too thick.

1005
00:46:44,021 --> 00:46:45,380
It's quite sickly.

1006
00:46:45,421 --> 00:46:47,900
There's too much pistachio,
which dries everything out.

1007
00:46:47,941 --> 00:46:50,420
It's very difficult to eat,
if I'm honest. Right, OK.

1008
00:46:52,501 --> 00:46:55,620
We only wanted one, you've
done two, and it's very elegant.

1009
00:46:55,661 --> 00:46:57,940
It's very Rahul.

1010
00:46:57,981 --> 00:46:59,380
Thank you. It's beautiful.

1011
00:46:59,421 --> 00:47:00,980
Remind me what's in the sauce?

1012
00:47:01,021 --> 00:47:02,620
Oh, it's coffee creme anglaise.

1013
00:47:03,701 --> 00:47:06,260
So you first put it on the top
and then it's slowly going to

1014
00:47:06,301 --> 00:47:07,780
melt the rest.

1015
00:47:07,821 --> 00:47:09,100
I hope.

1016
00:47:10,501 --> 00:47:11,900
I'm so sorry.

1017
00:47:11,941 --> 00:47:13,500
Probably needed more sauce.

1018
00:47:15,821 --> 00:47:18,020
It's quite strong, isn't it?

1019
00:47:18,061 --> 00:47:20,180
You should have, like,
seven-layer opera cake.

1020
00:47:20,221 --> 00:47:22,860
Oh, beautiful. Yeah. Wow.
Look at that. Very neat.

1021
00:47:26,781 --> 00:47:28,220
I love that flavour.

1022
00:47:31,421 --> 00:47:32,740
Come on, Paul.

1023
00:47:34,501 --> 00:47:36,540
It's fantastic flavour.

1024
00:47:36,581 --> 00:47:39,420
The coffee chocolate that you
put on the top works so well with

1025
00:47:39,461 --> 00:47:41,380
the opera cake and the
creme au beurre as well

1026
00:47:41,421 --> 00:47:44,100
with the coffee in it, it's
silky smooth, it's delicious.

1027
00:47:44,141 --> 00:47:46,300
You did a great job there, Rahul.

1028
00:47:46,341 --> 00:47:48,380
Thank you. Again.

1029
00:47:48,421 --> 00:47:50,300
Thank you very much. Thank you.

1030
00:47:50,341 --> 00:47:52,460
You don't have to go
backwards. I'll do three steps

1031
00:47:52,501 --> 00:47:54,940
and then I'll turn around.
You can turn around. Thank you.

1032
00:47:54,981 --> 00:47:57,060
Thank you. Thank you. Thank you.

1033
00:48:02,901 --> 00:48:04,460
No excuses
- it melted.

1034
00:48:04,501 --> 00:48:06,020
It looks like it was too thin.

1035
00:48:06,061 --> 00:48:08,380
Particularly white chocolate,
it has to be quite robust.

1036
00:48:08,421 --> 00:48:09,500
OK.

1037
00:48:14,341 --> 00:48:16,140
It's like a creature.

1038
00:48:16,181 --> 00:48:17,580
Elegant it's not.

1039
00:48:17,621 --> 00:48:21,740
But it is lovely,
robust, family flavours.

1040
00:48:21,781 --> 00:48:23,500
Blood orange is just so great.

1041
00:48:23,541 --> 00:48:25,100
And the texture of it is beautiful.

1042
00:48:25,141 --> 00:48:27,460
The outside is a bit of a mess.

1043
00:48:27,501 --> 00:48:28,620
Yeah. I'll take that.

1044
00:48:32,261 --> 00:48:34,580
I think I might be going home.
Let's not think about it now.

1045
00:48:34,621 --> 00:48:36,100
No, but it's OK. I'm OK.

1046
00:48:36,141 --> 00:48:37,420
It's not finished.

1047
00:48:41,501 --> 00:48:43,500
It was supposed to look like a peach.

1048
00:48:43,541 --> 00:48:45,020
It looks like a planet.

1049
00:48:45,061 --> 00:48:48,980
It's a planet, then.

1050
00:48:49,021 --> 00:48:50,100
Go, Dan.

1051
00:48:50,141 --> 00:48:52,340
Nothing for it now. Come on.

1052
00:48:53,981 --> 00:48:55,300
Come on.

1053
00:48:57,421 --> 00:48:59,100
I'm out of sauce.

1054
00:49:07,301 --> 00:49:08,580
It's going, it's going. Oh.

1055
00:49:10,341 --> 00:49:11,980
It's going to go in... Oh! Bravo.

1056
00:49:13,981 --> 00:49:15,740
Let's take a big scoop.

1057
00:49:15,781 --> 00:49:17,780
Oh, it is layered, I see. Very good.

1058
00:49:22,061 --> 00:49:23,500
It's absolutely delicious.

1059
00:49:25,181 --> 00:49:28,020
The tang from the fresh peach
married up with the sweetness

1060
00:49:28,061 --> 00:49:30,660
of the mousse is very, very good.

1061
00:49:30,701 --> 00:49:32,740
And the caramel works
well with it, as well.

1062
00:49:32,781 --> 00:49:34,460
Planet Delicious. Yeah.

1063
00:49:34,501 --> 00:49:35,620
Thank you very much.

1064
00:49:44,021 --> 00:49:46,900
Very neat and pretty
and I love the piping.

1065
00:49:46,941 --> 00:49:49,860
It's a beautiful thing. I think
what you've done is lovely.

1066
00:49:51,861 --> 00:49:53,300
Oh, God, this is not good.

1067
00:49:58,501 --> 00:50:00,380
Voila!

1068
00:50:00,421 --> 00:50:01,660
Look at that.

1069
00:50:01,701 --> 00:50:02,780
That looks amazing.

1070
00:50:07,141 --> 00:50:11,260
The collar is so lovely and
thin and the flavour's lovely.

1071
00:50:11,301 --> 00:50:14,380
You've got this smooth white
chocolate that sits in the mousse,

1072
00:50:14,421 --> 00:50:16,940
and the kick from the
raspberries, it is stunning to eat.

1073
00:50:16,981 --> 00:50:20,220
I mean, really delicate, sophisticated.

1074
00:50:20,261 --> 00:50:22,380
I think that's a triumph. Yeah.

1075
00:50:22,421 --> 00:50:24,300
Well done. Thank you. Thank you.

1076
00:50:38,221 --> 00:50:40,820
Well, I think it's wonderful.

1077
00:50:40,861 --> 00:50:41,980
Thank you very much.

1078
00:50:42,021 --> 00:50:43,580
I think the design is very good.

1079
00:50:43,621 --> 00:50:45,140
I think it's highly effective.

1080
00:50:49,941 --> 00:50:51,340
Come on, baby.

1081
00:50:56,261 --> 00:50:58,500
What's going to happen
now is... There we go.

1082
00:50:58,541 --> 00:50:59,940
Very good.

1083
00:50:59,981 --> 00:51:01,580
Let's have a look inside here.

1084
00:51:01,621 --> 00:51:02,940
We've got chocolate brownie,

1085
00:51:02,981 --> 00:51:06,340
mascarpone cream with raspberry
liqueur and raspberry syllabub.

1086
00:51:10,661 --> 00:51:12,140
It's absolutely delicious.

1087
00:51:12,181 --> 00:51:13,500
I wouldn't say it's elegant.

1088
00:51:13,541 --> 00:51:15,220
I think it's hugely decadent.

1089
00:51:15,261 --> 00:51:16,660
I do like the flavours.

1090
00:51:16,701 --> 00:51:19,020
Just a shame you've missed
some of the key ones for me.

1091
00:51:19,061 --> 00:51:21,380
I'm not getting too much
of the raspberry liqueur.

1092
00:51:21,421 --> 00:51:23,500
It could have been a bit
stronger. Well, never mind.

1093
00:51:23,541 --> 00:51:25,580
Thank you very much.
Thank you very much.

1094
00:51:38,021 --> 00:51:39,940
The whole universe
concept you've got here,

1095
00:51:39,981 --> 00:51:41,460
I think it's fantastic.

1096
00:51:41,501 --> 00:51:43,140
You've got a lovely shine, as well.

1097
00:51:43,181 --> 00:51:44,500
I think it's wonderful.

1098
00:51:45,581 --> 00:51:47,860
This is the moment, Kim-Joy.

1099
00:51:53,541 --> 00:51:54,860
Come on now.

1100
00:51:54,901 --> 00:51:56,380
She talks to it, as well.

1101
00:51:56,421 --> 00:51:57,700
There we go.

1102
00:51:57,741 --> 00:51:59,860
Oh, look at that.

1103
00:51:59,901 --> 00:52:01,780
Oh, the umbrella inside.

1104
00:52:03,941 --> 00:52:06,100
Those turtles are just perfect.

1105
00:52:06,141 --> 00:52:07,460
I think it looks amazing.

1106
00:52:07,501 --> 00:52:08,900
What's the flavour inside these?

1107
00:52:08,941 --> 00:52:10,660
Orange and orange liqueur.

1108
00:52:16,141 --> 00:52:18,460
That is very delicious.

1109
00:52:18,501 --> 00:52:21,300
And what's lovely is you thought
about how the sauce was going

1110
00:52:21,341 --> 00:52:22,660
to blend with the chocolate,

1111
00:52:22,701 --> 00:52:25,460
which goes with the choux as well
and the whole thing works together.

1112
00:52:25,501 --> 00:52:27,980
You've got the slight alcoholic
kick at the back of it, as well,

1113
00:52:28,021 --> 00:52:30,380
and I think the design is
flawless. Thank you so much.

1114
00:52:30,421 --> 00:52:33,300
I think you've done a great job. Well
done, Kim-Joy. Well done, Kim-Joy.

1115
00:52:33,341 --> 00:52:34,660
Ah, thank you. Well done.

1116
00:52:42,941 --> 00:52:46,380
The comments are, like, the
best comments I've ever received.

1117
00:52:46,421 --> 00:52:49,100
I think Prue and Paul are
sold on today's turtles.

1118
00:52:51,821 --> 00:52:53,260
It's rich, isn't it?

1119
00:52:53,301 --> 00:52:55,780
It was a good one, and had
I had a good day yesterday,

1120
00:52:55,821 --> 00:52:57,380
I would have been confident.

1121
00:52:57,421 --> 00:53:00,740
I feel OK now, but now isn't
when we're sitting on those stools

1122
00:53:00,781 --> 00:53:04,100
and waiting, and I would
be absolutely crushed.

1123
00:53:05,341 --> 00:53:07,820
Over the two days, I
think I'm at the bottom

1124
00:53:07,861 --> 00:53:10,380
but I'm quite of the opinion
sometimes it's better to expect

1125
00:53:10,421 --> 00:53:13,100
the worst because then if it happens,

1126
00:53:13,141 --> 00:53:17,580
you're not as surprised and then if
it doesn't happen, winner, you know.

1127
00:53:23,742 --> 00:53:27,301
Prue and Paul must now decide
who will be our fourth Star Baker,

1128
00:53:27,342 --> 00:53:29,581
and who will be leaving the competition.

1129
00:53:29,622 --> 00:53:32,581
I have to tell you, I never
want to eat chocolate again.

1130
00:53:33,902 --> 00:53:35,501
Paul's fine, aren't you?

1131
00:53:35,542 --> 00:53:39,061
Well, I don't know. I think today,
with the weather, was a bit tricky.

1132
00:53:39,102 --> 00:53:41,581
But what happened was, when they
were pouring the hot sauce on,

1133
00:53:41,622 --> 00:53:43,701
I think it worked,
especially Kim-Joy's.

1134
00:53:43,742 --> 00:53:45,621
Kim-Joy, I think, saved herself.

1135
00:53:45,662 --> 00:53:46,861
She needed to.

1136
00:53:46,902 --> 00:53:48,821
Dan and Jon have got
to be hovering up there.

1137
00:53:48,862 --> 00:53:50,701
I mean, the outside
didn't look great for Dan.

1138
00:53:50,742 --> 00:53:53,541
But the interior was delicious
with those peaches. I know.

1139
00:53:53,582 --> 00:53:54,901
Dan's had a good week.

1140
00:53:54,942 --> 00:53:56,141
I've got to say, Rahul as well.

1141
00:53:56,182 --> 00:53:57,541
Yeah, again.

1142
00:53:57,582 --> 00:53:59,141
Rahul's there again.

1143
00:53:59,182 --> 00:54:01,941
The truth is it's Dan, Rahul and Jon.

1144
00:54:01,982 --> 00:54:04,421
And I want Jon to win on costume alone.

1145
00:54:04,462 --> 00:54:07,301
The person who went into
the Showstopper with tears

1146
00:54:07,342 --> 00:54:08,621
and tension was Karen.

1147
00:54:08,662 --> 00:54:10,701
She did a very good Showstopper.

1148
00:54:10,742 --> 00:54:13,501
But, frankly, I don't think
she's necessarily saved herself.

1149
00:54:13,542 --> 00:54:15,301
Briony's looked the saddest.

1150
00:54:15,342 --> 00:54:17,861
Basically, what she spent three
hours doing was making a tart.

1151
00:54:17,902 --> 00:54:20,421
But we have to say, this
week is very unusual.

1152
00:54:20,462 --> 00:54:21,621
Terry is not here.

1153
00:54:21,662 --> 00:54:24,181
If Terry were here... He might
have been the one to go home.

1154
00:54:24,222 --> 00:54:25,781
..he might've been the one to go home.

1155
00:54:25,822 --> 00:54:28,141
Obviously Prue and I need to
discuss this a little further.

1156
00:54:28,182 --> 00:54:30,301
Do you know what's the best
thing about all of this?

1157
00:54:30,342 --> 00:54:32,901
Noel and I have got no
decision to make whatsoever.

1158
00:54:32,942 --> 00:54:35,621
We'll just go and play
Frisbee, right? Shall we? Yeah.

1159
00:54:43,822 --> 00:54:45,421
My hand's getting clammy. I'm sorry.

1160
00:54:45,462 --> 00:54:47,101
Don't worry. Go for it.

1161
00:54:49,902 --> 00:54:53,061
Well done, bakers. Another
lovely week with you in the tent.

1162
00:54:53,102 --> 00:54:58,141
Now, I get the joy of
announcing who is the Star Baker,

1163
00:54:58,182 --> 00:55:01,421
and if I tell you that
this week's Star Baker

1164
00:55:01,462 --> 00:55:03,061
did a peach of a Showstopper,

1165
00:55:03,102 --> 00:55:07,181
I don't think you'll be surprised
to learn that the Star Baker is...

1166
00:55:07,222 --> 00:55:09,061
Well done!

1167
00:55:09,102 --> 00:55:10,301
..Dan.

1168
00:55:10,342 --> 00:55:11,341
Well done!

1169
00:55:14,622 --> 00:55:15,941
Planet Delicious.

1170
00:55:17,102 --> 00:55:19,781
Ah, that means I've got the horrible job

1171
00:55:19,822 --> 00:55:22,181
of sending someone home.

1172
00:55:24,942 --> 00:55:30,381
The person who's going
home this week is...

1173
00:55:39,102 --> 00:55:40,141
..nobody.

1174
00:55:40,182 --> 00:55:41,301
Ah!

1175
00:55:41,342 --> 00:55:42,541
You...

1176
00:55:44,822 --> 00:55:45,981
Oh, man!

1177
00:55:47,382 --> 00:55:51,501
The judges felt it wouldn't
be fair to send someone home

1178
00:55:51,542 --> 00:55:53,861
with Terry not being here, so...

1179
00:55:53,902 --> 00:55:57,221
But the downside to that
means that next week,

1180
00:55:57,262 --> 00:56:01,421
there is a strong possibility that
two people might be going home.

1181
00:56:01,462 --> 00:56:03,301
OK. Thank you.

1182
00:56:03,342 --> 00:56:06,781
And, on that note... It feels
weird sending no-one home

1183
00:56:06,822 --> 00:56:08,541
so I'm gonna go. See you later, guys.

1184
00:56:08,582 --> 00:56:10,701
Bye, Noel. Take care.
It's been great, yeah.

1185
00:56:10,742 --> 00:56:12,061
Such a big fan. Loving your work!

1186
00:56:12,102 --> 00:56:13,541
Bye, Noel. See you, mate. Take care.

1187
00:56:15,462 --> 00:56:16,781
Thank you!

1188
00:56:18,822 --> 00:56:20,461
I'll be better, I promise. OK.

1189
00:56:24,102 --> 00:56:25,541
Oh, that's so good, isn't it?

1190
00:56:25,582 --> 00:56:27,861
Do you know what the great
thing about Bake Off is?

1191
00:56:27,902 --> 00:56:30,941
It's that at the end of each
show, you get a clean slate.

1192
00:56:30,982 --> 00:56:32,981
We're freed from the
gallows. Oh, my God!

1193
00:56:33,022 --> 00:56:35,701
I'm so pleased I'm not going home.

1194
00:56:35,742 --> 00:56:38,261
My family, they will
be giddier than I am.

1195
00:56:38,302 --> 00:56:40,181
They're so excited, my two girls.

1196
00:56:41,902 --> 00:56:43,661
The dog's not too keen.

1197
00:56:43,702 --> 00:56:45,981
Mate, you must have been close.
Eh? It must have been close.

1198
00:56:46,022 --> 00:56:48,781
If I was, all right, but well
done. You have to win it next week.

1199
00:56:48,822 --> 00:56:51,261
Debbie will be really happy
I'm through to another week.

1200
00:56:51,302 --> 00:56:53,581
A lot more stress in the house again.

1201
00:56:53,622 --> 00:56:55,701
But, yeah, I know
she'll be really pleased.

1202
00:56:55,742 --> 00:56:56,861
Hello, Daddy.

1203
00:56:56,902 --> 00:56:58,701
Hello, Constance. How are you?

1204
00:56:58,742 --> 00:56:59,781
Good.

1205
00:56:59,822 --> 00:57:00,861
Hey, guess what?

1206
00:57:01,982 --> 00:57:03,541
I was Star Baker.

1207
00:57:08,982 --> 00:57:10,901
Because I made a cake.

1208
00:57:14,622 --> 00:57:16,661
Yeah, very good and very tasty.

1209
00:57:19,382 --> 00:57:20,661
Oh, I love you too!

1210
00:57:21,742 --> 00:57:22,781
Next time...

1211
00:57:22,822 --> 00:57:24,181
Come on, come on, come on, come on.

1212
00:57:24,222 --> 00:57:26,581
..a Bake Off first with Spice Week.

1213
00:57:26,622 --> 00:57:27,901
It smells really good.

1214
00:57:27,942 --> 00:57:30,221
The remaining eight
bakers start gingerly...

1215
00:57:30,262 --> 00:57:32,061
You always feel better
after a bit of ginger.

1216
00:57:32,102 --> 00:57:33,661
..go east for the Technical...

1217
00:57:33,702 --> 00:57:34,581
It's a guessing game.

1218
00:57:34,622 --> 00:57:35,741
What the hell are they?

1219
00:57:35,782 --> 00:57:37,821
..and hang their
gravity-defying Showstoppers...

1220
00:57:37,862 --> 00:57:38,861
Oh, God, I'm shaking.

1221
00:57:38,902 --> 00:57:40,941
..as at least one baker... Jesus.

1222
00:57:40,982 --> 00:57:42,421
..will leave the tent.

1223
00:57:42,462 --> 00:57:44,261
Ha! Uh-oh...

1224
00:57:44,302 --> 00:57:45,541
Unbelievable!