All language subtitles for The.Great.Australian.Bake.Off.S02E03.720p.WEB.DL.Nemo-CEsubs

We're two weeks down, two bakers down.
And two hosts down for some more home

-baked delights.

Welcome to the Great Australian Bake
Off.

Well, this is the first.

Last week, it was crunch time with
biscuits.

It'll be interesting to see what
actually ends up on the plate at the end

of this.

To me, the biscuit is perfect.

It's really good. The judges went cuckoo
over Sian's showstopper.

That is gobsmacking. It really is.
Winning her Star Baker.

But for others, it was a different
story.

I'm just feeling really emotional.

And Mariana became the second baker to
hang up her apron.

This week, our ten remaining put their
best foot forward for shoe.

There's a lot of things that can go
wrong. With a cream-packed signature.

They're bloody good.

They're technically demanding Paris
breath.

My cream has to live.

Pop the kettle on. We're going to need a
cup of tea with these breasts.

And a fancy French showstopper. A
stunning gâteau Saint-Honoré

centrepiece. Whose baking will be a
shoe-in? It is a showstopper. And who

will fail to make the grade?

Right down there. It is very raw.

It's the sound made by our French train.

Shoo, shoo!

You know, profiteroles, eclairs,
croquembouche. It's time for Shoe

Pastry.

Good morning, bakers. Welcome back to
the Bake Off Shed.

This week we are keeping it light and
fluffy, but unfortunately I'm not

talking about our judges.

Matt and Maggie want Shoe from you.

They would like you to make 12
individual sweet eclairs.

So one eclair for each of Angelina
Jolie's kids.

They must be filled, iced, made of choux
pastry and eclair shaped.

Well bakers, you have two hours to bring
us your signature eclair.

On your marks, get set, bake!

There's a lot of things that can go
wrong with eclairs. They can split, they

can rise too much, they can flop.
They're a bit temperamental, so no

wrecking. Look, there's no question I
want to eat a divine eclair, but it is

all about the choux pastry.

Choux pastry, I love eating.

Can't say I've made it that much until
recently.

Unlike other pastry, choux is cooked in
a pan first before being placed in the

oven.

Once in the oven, the initial boost of
heat evaporates the moisture in the mix.

The steam, along with the egg, helps
create the perfect puff.

Choux means cabbage in French.

Because of its appearance, not its
taste.

What I'm looking for in today's
signature eclair is the icing to be

sweet, but I want that cream patisserie
to be the balance of flavour, and I want

it to just melt.

Hey, Ginge.

Hey, Al.

How are you going? Nathan, how are you?
I'm a little bit worried that they're

not going to puff up enough.

Look, that's the most important thing
when you're making choux pastry is you

actually have that really high heat.
Yeah. Boom, and then turn it down and

get that nice crust. Now, what are you
going to put in the middle of it? I'm

doing a mandarin and yuzu eclair.

Nathan is going for a double whammy and
flavouring his icing and filling with

mandarin and yuzu juices.

What's a yuzu?

Yuzu is a Japanese citrus fruit.

Sour but aromatic.

It is aromatic, and you have to balance
that sourness, won't you? Yeah. I'm

looking forward to it, Nathan. Can't
wait.

I really need to get this into the oven
because it takes a while to cook and

then an even longer time to cool, and
there's no way I can pipe my eclairs if

they're hot.

The filling for Janice's eclairs will be
whipped cream with a homemade blueberry

jam, daringly topped with a lavender
icing.

I'm hoping that it actually comes out
with just a hint of lavender.

My clothes are going to taste like soap.

We don't like soap.

Morning, Jasmine.

Morning, Jasmine.

How are you, Jasmine? I'm well, thanks.

I drew lines.

Oh, you did too. I never normally, but
it's like I want precision. And what

flavour are you going to give it? I'm
doing chocolate and salted caramel.

Jasmine has plumped for a traditional
vanilla filling.

Complementing this will be a topping of
chocolate ganache, salted caramel sauce

and a slice of tempered chocolate
adorned with gold leaf.

There are so many variables on what
makes a good choux pastry.

Yeah. And I'd love to be able to tell
you.

Go on then. But I'm not.

We're going to keep that a secret.

I'm doing a coffee-filled eclair using
Maggie Beer's lovely coffee vino cotto

syrup.

Angela will then ice her eclairs with
dark chocolate, a coffee bean and

crystallised edible violet flowers.

Where are your eclairs? In the oven.

Already? Yeah. Wow. I don't know what
you're going to do with the rest of your

time. I don't know, have a read.

You want a Maggie or Matt? Oh,

you are a stuck up.

You're really good, Maggie.

The eclairs I'm making today are a bit
of a mystery eclair.

The eclair can be either cinnamon or
vanilla.

Ben's flavours will be carried in creme
patissiere and glazed with dark

chocolate.

I just saw you piping it. It looked a
little fatty.

It does look a little bit fatty when it
comes out, but it seems to cook out

lovely. And the putting of the icing
sugar on top.

Yeah, it's going to give it a nice
crunch. Mate, I think you've got this

one wrapped up today, huh?

Don't bet on it, mate. They've still got
to come up nice and puffy, yeah.

I'm scooping out a million passion
fruits.

They're delicious.

Susie will make a relatively simple
passion fruit creme patissiere filling

for her eclairs, but as usual, she will
push the boundaries with her

decorations.

My decoration plan is passion fruit
jelly hearts, dipped in glitter, of

course, and just a white icing and
whatever else I can conjure up in the

time that we have.

James is also using passion fruit today.

I've made eclairs a few times before,
but I usually do a more sort of classic

tart filling.

James's eclairs will have their insides
filled with passion fruit juice and

cream set with gelatin, and their
outsides coated in sweet white

chocolate.

A lot of passion fruit that we get in
Australia isn't quite as sweet as some

of the other ones that you can get
overseas.

So the white chocolate just helps bring
it back to that slightly more dirty kind

of flavour.

I'm so waiting here for you to actually
start piping.

I'm scared to pipe in front of you.

We'll leave you to pipe in peace. I can
see your hand is starting to shake. I

don't want to do it in front of Matt.

With flavours like passion fruit,
mandarin, blueberry and lemon in the

mix, true to form, Brendan isn't playing
it safe using pumpkin for his flavour.

His eclairs will be patched with a
pumpkin pie flavoured mousse and pepita

praline. They'll be glazed with caramel
chocolate.

Very different to the normal creme
brissure and chocolate on top. We're

looking for creativity and you've got
it. Bernard, when I have your eclair,

that is going to count as one serving of
vegetables for me today, so thank you so

much.

Bakers, one hour left, one hour down and
one hour to go.

How did the hour go so far?

So I'm in a mad rush to get everything
done and into the oven.

I love being in the kitchen. I do love
making soup pastry.

It doesn't really mean I'm good at it.
Hopefully, if all things are going my

way today.

Eclair means flash of lightning. And
that's how quickly the bakers will need

to get their bakes in so they have time
to cook and cool before filling.

If they're a little bit untidy, if you
just dip your finger in a little bit of

water, you can pat them into shape.

The ones in the oven aren't rising.
They're pretty much staying the same

size they are on the tray, which is,
yeah, shit, to be honest.

Hello. Hi, Meg. How are you? Good, thank
you. What have we got there?

Here I've got my salted caramel coming
along for my icing.

Adding to Meg's caramel punch will be a
caramel creme patissiere filling made

with golden syrup, and her eclairs will
be topped with salt flakes.

Have you ever thought about tidying up?

No.

I'm young, I'm naive.

I'll learn. Are you?

Yes, yes, yes.

Well, what we might do, Meg, is keep you
back, and you can clean your bench and

everyone else's bench.

Tough love is my style.

We'll get the love eventually.

How are you doing?

I think I'm good.

You good? You can come and sip some ice
cream sugar for me, please.

I hate sifting this thing.

Good morning, Sian.

Good morning, Sian.

Sian, how are you? I'm good, thank you.
Now, what are we doing? So I'm doing a

lemon meringue eclair, but I'm infusing
my curd with the lemon thyme.

Sian's luscious lemon layers will
include the infused lemon curd, Italian

meringue and candied lemon, crammed with
fresh lemon thyme for decoration.

Lemon thyme, love lemon thyme. Yeah, it
smells beautiful.

Just be careful it doesn't overpower
your lemon curd.

Okay, fine.

Well, that was not terrible.

No.

Creme patissiere, or pastry cream, is a
custard made of milk, egg yolk and

thickened with starch.

Almost any flavour can be added to it.

Just making the coffee creme patissiere.
I'm just whipping it now to get any

lumps out of it. Then we'll put it in
the fridge and let it cool.

It needs to reach boiling point to
thicken, but cannot be piped until cold.

Yum. My contact's still hot.

Yeah, mine is too.

I don't know what I'm going to do.

Maybe I'll put it at the top.

Bakers, 15 minutes to put your icing on
your eclair and bring it to me directly.

Or the judges. Whatever.

Looks all right to me.

I see three that look very similar and
one that looks really different.

Brendan, quick, I'm taking it down to
34, 32.

Add it at 34.

Nothing to see here.

Every time you're seeing it clear,
they're nice and puffy, they're light

and fluffy.

Mine looks like a glorified breadstick.

Yeah, I'm definitely not a
perfectionist.

I'm kind of just like, yeah, that looks
okay.

Are you worried about not finishing?
Yes, absolutely. I'm worried about not

finishing. Why are you so behind? Is it
because you made 100 eclairs instead of

12?

I'm very impressed at how perky your
points are.

Um, thank you.

I hope this damn thing stops moving in
the opposite direction that I want it

to. One minute left.

Bakers, make it a magical minute.

I should have piped this icing, but I
haven't got time to do it.

Yeah, I'm on the home run now, just
doing my final decorations, and then

we'll plate them up.

All right, Babs.

Oh, my, that's quite a mess.

Time is up. Please move your eclairs to
the end of your bench for judging.

Done.

You look at the top of that filling, it
looks like a pizza.

When you bite into the pumpkin, it's
sweet and not sickly at all.

It's a little bit messy to eat.

But I love those flavours. I really do.
It's pretty damn good.

Creativity. Thank you very much.

Oh, wow. It's really filled.

The flavour is nicely balanced without
packing a punch.

The filling is really good and the icing
is really good. The big mistake is

overdoing it. A little bit less and you
would have had it perfect.

Ah, thanks.

These ones here look really undercooked.
Yeah. I have to say the flavour is

fantastic.

The icing's really good. If only you had
of baked it more.

Better luck next time.

Thanks.

They have a great golden colour.

Wow. So that's the blueberry inside
there with the cream.

Good flavour.

I'm missing the lavender, but the icing
is very good. Yeah, it is. Very good

icing.

What are you thinking of your eclairs?

They're not quite uniform.

Maybe if you sort of worked in a little
bit of orderly fashion, you might be

able to do it. Yeah, a little bit
neater, yeah. That probably would help.

The caramel is really sweet, but the
salt on the top takes the sweetness

away. It is great flavour.

Bit rough looking, are they? Yeah, they
just puffed up a bit more than I

thought. You know, the choux pastry
itself is actually pretty good.

It actually looks like you had the
temperature right at the right time to

get that lovely colour. But the cream is
overtaking the frequency of the passion

fruit, which is such a shame because
it's such a great flavour. Thank you.

That icing looks really good. You know,
you've got a beautiful shine on that

chocolate. That looks good.

You know, I love the flavour of the
icing, but is it too strong for the

cream pat? Yeah. Especially when you're
matching it up against chocolate, you

know, they're two strong flavours. Yeah.
And you need to sort of, you know,

balance them out. I really appreciate
your feedback.

I'll take it all on board and process
it.

Bit claggy. Oh, yeah.

It's terrible.

They should be sitting in that black bin
behind me. Oh, man.

It's got a shine on the bottom of it,
and what that is is that the oil has got

hot, and it's started to fry your choux
pastry rather than bake it. Yeah, okay.

Jasmine, they're looking really good.
Almost identical. I can't believe

Maggie's giving you a hard time. To me,
they look all identical.

Really good choux pastry. It's nice and
firm on the outside.

The salty caramel, and that chocolate
slab on top, it's really unctuous.

Two bites.

Matt Moran went back for another bite.

That's double thumbs up, isn't it?

It is. Thank you.

Oh. Good.

Really?

Sian, what I love is this building of
the lemon curd, the lemon pat, the lemon

thyme, and then the lemon confit. I
mean, it is the symphony of lemons.

Definitely for a lemon lover.

They're bloody good. Oh, yes.

Yeah, they're really, that's really
good.

Thank you so much.

Well done. Congratulations.

I'm a little bit surprised at how well I
did because I was not expecting that.

I'm going to call my mum and tell her
she's just going to be over the moon

because I was on the phone for last
night stressing that I don't know if my

choux pastry is good or not.

So she's going to be screaming probably
now that I'll tell her that I nailed it.

The bakers now face the technical
challenge.

A timed bake of a recipe they'd never
seen before, designed to test their shoe

skills. Bakers, welcome to your shoe
technical bake.

This week, it's Matt's turn to share a
recipe with us. Matt, what would you

like the bakers to make?

A Paris breast.

Now, Paris Breast is a French dessert
made of choux pastry and creme

patissiere. The creator, a guy called
Louis Durant, came from the town of

Brest in 1910 and he made it to
celebrate the famous Paris to Brest,

back to Paris bicycle race.

Well, Matt and Maggie are off down the
potting shed to get on their cycling

lycras. They will return in them to
blind taste your bake. Thank you, Maggie

and Matt. Good luck, guys.

Good luck.

Bakers, you have two hours.

On your marks, get set, bite!

Presenting Matt his own recipe is
absolutely terrifying.

The first part of the recipe is make the
choux pastry. So I shall make the choux.

as I did this morning, and hopefully it
will be a good shift.

The recipe is essentially a big eclair
with a praline creme pat in the middle

of it, so it's my chance to redeem
myself from this morning's car crash.

It's all good so far.

As a young apprentice chef, I used to
churn these out every day, and I know

I'm back the front.

Can you hear that crunch?

Yeah. That's really important.

I have to say, that's a pretty good one.

And that cream, the praline, that has
been taken to a paste and then added to

the cream patisserie. Yeah, you've got
to bring that sugar to a dark colour.

You don't want to burn it, but if it's
too light, it'll be too sweet in the

buttercream. And you've got to be
careful. If the butter is a different

temperature to the cream patisserie, it
will split and it'll become grainy, and

that's what you don't want.

It is absolutely fantastic.

I'm wondering why everyone isn't making
them all the time.

Because they're hard.

As the race was started to encourage
people to get on their bikes, the shoe

is piped in a wheel shape.

The three shoe circles fill with air as
they're cooked in a hot oven, and the

egg wash acts as a glue to hold the
pastry rings together.

How's your second attempt today with Shu
going?

It's going okay.

Yeah? Well, I don't really know yet.

My problems this morning were more
revolving around, I think, oven

temperature. Okay. Mine was quite low
compared to what Matt's given us. So it

is going to be different, whether it
works better or not. It's definitely

going to be different.

Okay, going in.

How are yours looking? Can I come in?
Yeah.

It's important when making choux pastry
because you need the oven really hot to

get the brown crispness and the puff,
but then you need to reduce it really

low so it dries out the inside
completely.

What would happen if I opened your oven?
Would you punch me? Do you want to punch

me? Yeah, I could.

You know what? I drive a truck for a
living, so I think I'll beat you any

day.

Bakers, one hour to go.

Keep it...

I'm finished on the pastry and now I'm
just going to get on to the filling.

The velvety filling has a creme
patissiere base.

The bakers must cool this rich custard
before it's whipped with the butter and

praline. Otherwise, it'll split and be
grainy rather than silky.

Everyone else is making creme pat this
morning other than me, so I actually

think it looks OK.

You're burning sugar there. Is that on
purpose?

Yeah, you are meant to do it. I'm
caramelising it. I'm not sure if I'm

doing it correctly.

Hopefully all of this sugar will
dissolve.

My first lot of toffee was too dark.

The darker the sugar, the punchier the
caramel tastes, but only up to a point.

Too dark and it will taste burnt. Get
the bitter.

The almonds are stirred into the molten
sugar to create praline.

The bakers then leave their sticky nuts
to cool and harden.

This is my praline.

You have to make it into a paste and
then pop it into the cream pat.

The almond paste looks a little bit
different to everyone else because I

took my toffee a little bit further than
everyone else has.

I think they all got a little bit scared
it was going to burn on them.

Nice and smooth and thick, almost like
peanut butter.

Then I'll fold it through my creme pat.

Half an hour left.

Who will be the creme of the crop?

I'm really happy with that one, so
hopefully it cools down in time.

Not too bad.

A little wonky.

My bread's just ready. It's cut in half.
It's cool.

And so I'm going to pipe my filling in.

But I haven't really done this before,
so we'll see what happens.

Crème patissière.

Needs to be nice and creamy, nice and
smooth, not split.

My cream has split, so I'm going to try
making the whole thing again.

Let's try.

All right, here we go again.

Thank you.

You're going to have to get more butter.

No, I'm giving it.

I'm not having a good day in the kitchen
today.

I just put the two halves back in the
oven to try and dry it in the centre

just a little bit more so it gets that
bit more crispness into the pastry.

Yay, second one's good.

Can you do this, Will?

Well, I'll try. I haven't.

I have no idea how much I'm going to put
in. I'm just assuming you'd want a

decent amount.

That could have been really bad.

Bakers, you have one minute left. Pop
the kettle on. We're going to need a cup

of tea with these breasts.

That's not a sentence I thought I'd ever
hear in my career.

Come on.

It's not going to happen, I think.

I'm going to put glitter on this whether
Matt likes it or not.

He'd probably quite like it.

I think I've put this on ever so
slightly crooked.

I've just put a little sugar string, I
guess you could call it.

The decoration isn't in the recipe. It
just looks a bit plain on the plate for

me.

Do I put almonds on top?

Very happy. Compared to this morning's
effort, that's a thousand times better.

I thought I was going to make another
creme patissiere, but I don't think it

would have cooled in time. So we've gone
with my slightly overweight cream.

Stop me, I don't want to do any more to
it.

Stop.

Stand back.

Done, I'm done.

Sit.

Bakers, your time is up!

Please bring your Paris breasts up to
the tasting table.

The judges will blind taste the bait.

They're hunting for a perfectly round
Paris breast.

Chew with a crunch and a smooth almond
cream with a big heap of nutty caramel

flavour.

Well, guys, that wasn't difficult, was
it?

I'm very excited to start eating. What
do you think, Maggie?

Well, I think we should.

First one.

Oh, nice crunch.

The choux is really good. The choux is
really good.

With the compétitie, it doesn't have a
lot of punch.

If the caramel's not taken to a certain
point, you don't get that beautiful

nutty flavour.

Now that looks good.

That's a great crunch.

Totally different flavour.

And that's from that caramel being taken
that extra little bit. You like this

one, don't you?

While you've been talking, I've been
eating.

This one hasn't piped evenly all the way
around.

Yeah, look, the shoe's good. It's just
not very well piped. Now, this one has a

lot of ice in it.

It does. Which kind of worries me that
something is being hidden.

It looks a little doughy here.

Is that undercooked?

Oh. Is that what it is? It's really soft
and doughy on the bottom.

That one looks absolutely divine.

Perfect shape. It's got a bit of crunch.

It's a bit soft on the bottom, but it
seems okay on the top.

Next one.

It's nothing like any of the others.

I'm not sure about the caramel all over
it.

It's got great crunch, great flavour.

It's just the look of it is not right.

Well, Maggie, that one's got fantastic
height. The cream has been beautifully

done. Great, Patricia.

That caramel being taken that much
further, it's a huge, huge difference.

All right. Next one.

It's got some sparkles on it. Who did
that one?

Looking down, you can't see any of the
piping. So it's not as luxurious as the

others.

Next one.

Oh, that looks good. Looks really well
piped. Plenty of flavour.

The only thing looking at it... Split.
Yeah, that's split the butter. The fat

has come out of it and separated.

Nice one.

The actual shoe is really good.

It's got good flavour.

It's a bit grainy. It's just started to
split.

Matt and Maggie now have to score the
dishes, from the not-so-great to the

great. Which baker should get on their
bike, and who's getting a yellow jersey?

Intense place.

Whose is it? Mine.

Angela.

Undercooked, and that car will not take
them far enough.

No, it was bad.

Number nine.

Who's this one?

How many layers did you go around?

One and a half.

Right, meant to be three.

Number eight.

The split cream pat.

Such a shame.

Number seven.

Ah, Brendan.

Six. James.

Five. Let me guess.

Susie sparkles everywhere.

Fourth place.

Nathan. Number three is this one.

I have to say, a very, very good Paris
bread.

Just lack that little bit of caramel.
Otherwise, you'd be sitting pretty.

Thanks. Well, number two.

Ben, fantastic.

Beautiful height, great piping.

The smallest little bit undercooked at
the bottom.

Well done, Ben. Thank you. So that means
our winner is you, Sian.

Absolutely perfect.

Great flavour, great baking and you're
having a very good week, aren't you?

Thank you.

Well done, Sian.

Well done.

I'm feeling relieved.

I was honestly really terrified about
the choux pastry. It's just something I

haven't had a lot of experience in. So
I'm feeling proud and just like I'll

sleep easy tonight.

Honestly, my whole life I've probably
overweight creamy maybe twice.

So for it to happen here is very
disappointing.

Feeling a whole lot better now after
that.

Once again, I've had to pull it out of
the bag and retain myself, but, yeah,

I'm super happy I did.

Coming ninth is always a bit of a
bummer, but at least it wasn't last.

I had a kitchen nightmare today.

I will hopefully rise from the ashes,
but I can't go any further down, so...

Well, it's week three, and we are
already starting to see the personality

of the bakers emerging through their
bakes, aren't we? You look at Susie. She

has a lot of talent, but there is a lot
of over-decorating on everything.

The question is, can she pull herself
back? It's so much part of her.

Now, what's nice is I think there's some
bakers who've shown real improvement

this week.

Yes, and Ben sticks out.

Straight away.

Yesterday, he really failed in his
eclair. Yeah. And then in the afternoon,

he comes second in the technical.

Yeah. And Brendan, he's really showing
some promise. You know, he's struggling

a little bit in the technical, but,
geez, he did really well on that

signature eclair.

And we really genuinely have some quite
impressive bakers, don't we?

We certainly do.

Jasmine, there's something very special
about her. She's quietly wonderful.

And Sian, star baker for last week.

Absolutely shining again.

Would I be right in assuming that we've
had a few disappointments this week from

some of our outstanding bakers? You look
at Janice, you know, quite a few

disappointments this time. I'm sure
she'll be back up there at some point.

She'll come through. But Angela, our
star baker in the first week, just

seemed to lose her mojo. And it was such
a surprise.

To the bottom.

And of course there's Meg. She's always
been on the bottom or a little bit in

the middle. But, you know, we really
need to see something that wows us.

You never know what's going to happen in
the showstopper. From the bottom to the

bottom.

Good morning, bakers.

Welcome to your showstopper bake.

For this challenge, Matt and Maggie
would like to see you create a stunning

gâteau Saint-Honoré centrepiece.

You need to stick as close as possible
to the original elements of the recipe.

Pace your base.

A choux pastry, a cream and sugar work.
But flavour and decorate in your own

unique style.

You have four hours to complete your
gâteau Saint-Honoré centrepiece.

On your marks, get set, bake!

The cake begins with a puff pastry base,
then choux is piped at the edges. The

centre is piled high with cream, topped
with profiteroles and finally decorated

with sugar work.

So nothing too hard then.

Today I'm just hoping to show the judges
that my creativity can actually work and

it's not always a complete disaster.

Today's a good day.

Well, it's going to be a good day, if
possible.

Now they've had two bakes.

I'm using choux pastry.

So I'm looking for choux pastry, puff
pastry, creme patissiere that will

really pop.

And it's got to taste amazing.

In today's showstopper, I want those
profiteroles to be as light as a

feather, the pastry to be dry.

I want them to get everything perfect.

It's a bit stale. That's all right.

Morning, Meg.

Morning. So what are we doing today,
Meg?

Today I'm doing a gâteau Saint-Zenude.

Sorry?

It's a cross between, obviously, the
honorary and Lebanese dessert called

Zanoud El Set.

Always the rebel.

In Meg's dessert mash-up, her
profiteroles will be filled with the

cream made from bread and rose water
will flavour the piped cream and sugar

work.

What's that?

That's the bread cream there.

It's bread milk that's been soaked and
blitzed. Any spices in it? No, it's got

a little bit of vanilla, but apart from
that, it's very simple and basic.

Looking forward to it. Something
different. Good luck with it. Thank you

very much. Have a good day.

I'll be French today, shall I?

Bonjour. Je m'appelle Jasmine.

Qu'est-ce que vous préférez aujourd'hui?

Jasmine will fill her profiteroles with
a coffee creme patissiere and decorate

her gâteau with chantilly cream and
sugar spirals.

So rough puff pastry is almost like the
cheating version of a puff pastry.

There's just little bits of butter
chopped up inside the pastry, whereas a

puff pastry, you actually fold a slab
into it over and over again. And it's

also going to be square, not the normal
round.

Good morning, Nathan.

Morning. What are you doing for us today
in the way of flavours? Something

special. I'm doing raspberry and
pistachio today.

A raspberry coulis will complement the
raspberry and pistachio creme patissiere

and Nathan will encrust his shoe with
caramel, freeze-dried raspberries and

crushed pistachios.

Are you worried about the rough puff? A
little bit worried. I don't work with

rough puff a lot. I'm terrible and I buy
store-bought.

Oh, not now. No, I should be making my
own really.

A lot of people think rough puff is
going to be rough.

It actually shouldn't be rough. No. So
why do you call it rough puff then?

It's just a quick way of making puff
pastry.

Well, why don't you always use it? Why
would anyone ever pick the slow way?

The more layers you have, the better it
is. And with a rough puff, you don't

tend to have those layers.

It's my rough puff pastry base. It's a
rectangle.

And then I've used a banana crème pâte.

Banana is something that we use a lot in
our dessert back home in Malaysia.

So I thought I would use that as my
little spin on a very classic French

dish.

Janice will build her flavour with rum
bananas, a rum whipped cream and a

chocolate ganache before topping her
creation with a sugar dome.

I feel OK. I'm going to make it.

I'm going to try really well. I'm going
to try hard. I'm going to give it my

all.

The weather's actually good for making
pastry.

You need nice cold weather or at least a
cold environment to keep the butter nice

and hard in a puff pastry.

Otherwise it'll melt, so you'll have a
big kind of hot mess of dough, really.

I need to whack this butter down to get
it nice, like a pancake shape, and you

put it inside the pastry so your pastry
can be laminated, and that creates the

puff.

I'm just mixing the butter and the Dutch
processed cocoa, creating a chocolate

rough puff pastry bake. This is a
gloriously messy job. Pretty cool, isn't

it? Susie?

You've beat me hands down today. I'm
competing with you today.

I think you might win.

Today I'm making mandarin, ginger and
cardamom flavours. The flavours are not

traditional of a Saint Honoré cake, but
the mandarin and ginger both work for

some reason. They taste great.

Cardamom will flavour the caramel-topped
profiteroles, whilst the piped creme

patissiere will contain mandarin juice
and grated ginger.

I'm just hoping the judges can see past
the non-traditional elements and

appreciate the flavours for what they
are.

Also stomping on the toes of tradition
is Brendan.

Morning, Brendan.

Hi, Maggie. Are you going to excite us
like you did yesterday with your flavour

combination? I'm hoping so. I'm adding
some raspberry, a bit of chocolate and

some fresh strawberries.

Brendan will use raspberry, chocolate
and vanilla creme chabu. His

profiteroles will be filled with
chocolate then dipped into a dark

caramel. Can someone explain to me what
a chabu is? A creme chabu is you

actually make an Italian meringue and
you fold the meringue through the creme

patissiere. And is that on your puff
base? I'm not doing puff. I'm doing a

pâté sablé.

Ooh.

You know what happens when you mention
the sablé and not doing a rough puff?

The thunder. My old references have it
as a sablé. Interesting.

I'm looking forward to seeing the one
and only sablé.

I hope I don't disappoint you. So do we.

Good luck, Brendan. Sounds good. Thanks,
guys.

Sublay is a rich shortcrust pastry made
with ground nuts and enriched with extra

egg yolk.

Only one layer needs to be rolled out,
while puff pastry is folded, rolled and

rested up to three times before baking.

Traditionally, the base is round, but
this is the showstopper, so anything

goes.

Ooh, you're taking a risk, aren't you?

Doing a class. Yeah. Looks good, though.
Have you got your filling all done?

No, because I don't want to do it too
early.

Yeah, that's a fine balance.

This is the perfect cooking weather, and
I love it, so I'm in my zone. Well, I

know you've so got it in you to do
something spectacular, and by the looks

of the number of shoe you're... 59, yes.
This is an insurance scheme, Maggie. Is

that insurance? This is an insurance
scheme.

Filling his profiteroles will be a creme
chibou flavoured by orange zest, which

will be sitting on top of a chocolate
rough puff pastry.

When you actually add a cocoa to a rough
puff, it does react differently to

normal flour. Be aware of that. Yeah,
thank you. Good tip.

That was sort of given advice, but if
anything, you look more shaken. I know.

You have a lot of question marks now. So
many question marks.

Good luck.

Hi, Susie. Good morning. Hey, Susie.

Now, what are we doing today?

Took a bit of advice and cut back a few
things. So I'm doing raspberry

petissiere and just a plain cream.

Nestled beside the raspberry cream will
be a vanilla creme petissiere and fresh

raspberries.

Topping each profiterole will be nut
brittle and Susie's sugar work will be

dyed a vibrant red.

So no sparkle? No sparkle for you today,
Matt. Am I disappointing you? I can't

answer. I just kind of thought that they
would just come naturally.

Matt would feel terrible if you took it
to heart and we never saw another love

heart. Maybe I can add one tiny bit of
sparkle just for Matt.

Bakers, that is shoe hours gone. You
have shoe hours left.

The profiteroles must be cooked first,
allowing them plenty of time to crisp up

and cool before they're filled.

Yeah, I'm really happy with these.

They seem quite dry in the middle
already, which is nice, but I'm just

going to pierce them and let them sit
for five minutes so I can just make sure

they're nice and dry on the inside.

I'm doing an opera Saint Honoré.

So these are the fillings for in between
my three layers of puff.

One is almond and vanilla and then the
other is coffee.

Inspired by the iconic opera cake, Sian
will bake three layers of chocolate puff

pastry layered with stripes of coffee
and almond creme patissiere before

topping with profiteroles.

My profiteroles will be chocolate
ganache with coffee in the middle and

then an almond praline and then
chocolate cream down the middle and then

sugar work and then...

Gold leaf.

And then a breakdown.

Angela. Hello.

Hi, Angela.

So what are we doing? We've got a lovely
lemon creme patissiere with all natural

flavouring. Topping Angela's gâteau will
be fresh raspberries and strawberries, a

bird's nest of caramel and edible
violets.

That is a very good profiterole.

That's my, the true me.

Feel how light that is. It's like very
soft.

Don't break it, Claire, or you might get
a rolling pin again. I don't want to

touch it. I don't want to touch it. Now,
Angela, be a little bit careful with

that caramel.

Yep. You know, on a day like today.
Yeah, it's going to be hard today. I

just might do it on top of the cream
puff.

Any reserve?

Oh, yeah, there might be a couple of
spears.

Bakers, you have one hour left.

One hour, one cake.

One baker.

Actually, there's ten.

With the pastry base laminated and cut
to shape, the bakers then pipe a shoe

edge to complete the base.

Once in the oven, they must time the
bake perfectly.

Too long will dry it out, but too little
will leave the pastry undercooked and

raw.

I think I've got cream in my hair,
though.

I'm a little bit worried about my bread
cream.

Things have concerns that it won't have
any flavour, but it's not supposed to

have a lot of flavour.

Italian meringue is made by pouring hot
sugar syrup into egg whites whilst

they're whisked into soft peaks.

Isn't it right?

Yeah. OK.

The meringue is then cooled and gently
folded through creme patissiere to

create creme chibout.

That is just nasty.

Yeah, no, I'm not using that. That's
burnt caramel.

With only 30 minutes left, it's time for
the bakers to start their notoriously

difficult sugar work.

Probably the main thing you need to be
careful when doing sugar work is you

need to work really quickly. Once toffee
goes hard, it's stuck.

While some bakers are going classic and
dipping their profiteroles in caramel to

represent the saint's halo, others are
seriously stretching their sugar skills.

I think I learned to do the sugar curls
possibly on YouTube.

You do have to get the exact temperature
of the sugar or it will just go too hard

too fast or it will just run straight
off it. So you really only have a quick

period to make about three or four and
then, you know, re-melt it.

How do you know if it's cooked inside?

Bakers, five minutes.

Five minutes until we stop the show on
your showstoppers.

I've underestimated the amount of shabu
that I needed, so I'm going to top it

off with some whipped cream and
strawberries.

Thinking on my feet.

I don't get a wire again.

Bakers! There's new business like shoe
business!

One...

I've got

a

little bit of gold leaf and I might do
some decoration on the side.

I think I'm

happy with everything.

From looking at it, I've tasted
everything, like, separately but not all

together, so hopefully all the flavours
really come through.

Do you want to go ahead? I'll be right.

Do you want some ice cream?

That'd be great.

Time's up, bakers!

Time's up, hands off your bake, for St
Honoré's sake.

Oh, my God.

Why do I do that? Why do I do this?

Susie, can you bring the showstopper up,
please?

Well, Susie, really a statement of you
without the glitter. Just a little tiny

bit of sparkle.

I can tell you right now, that puff
pastry, it's perfectly cooked.

Mmm, beautiful and buttery.

That's good.

The first bit of toffee and the
profiterole is really good.

It's cooked right. The puff pastry's
cooked perfectly.

The brittle might be just a bit too
thick. I really like it.

Okay.

It's a little bit doughy.

See that there? It's quite raw there.
Okay.

Let's try the profiterole.

You know, it's got great flavour. I like
the raspberry crunch on top with the

pistachio.

Just not cooked enough.

Thanks, Nathan.

Thank you.

The exterior is just fantastic.

You've got the rice and the puff on a
rough puff that you don't always expect.

The profiterole itself is really good
and the caramel's great.

The actual creme patissiere is not
fantastic.

And it's quite dense.

Fair enough.

As you can see right down there, it is
very raw.

Yeah. The pastry of the profiterole is
really good, but it's a bit loose on the

cream pat.

OK.

A petit gâteau sonore.

Was it meant to be that small?

It was. I didn't realise what size
everyone else was doing. It's kind of

the size that I'm used to them.

The flavour. Mmm, chocolate and orange.

I love that chocolate.

You know, a match in heaven.

And the puff pastry is fabulous.

Thank you. If only we could blow it up a
little bit.

You haven't played it safe, so let's
have a look at it.

Cut that in half.

The puff has just been dried out a
little bit too long. It's become a

little bit tough.

Yeah. It's really hard to eat. Is this
the bread cream? Yeah, that's the bread

cream there.

It has a very interesting texture, but
it doesn't have a flavour coming

through.

You don't have to worry about raw puff,
actually. No, that's right. No puff.

You've done the sabbi underneath.

The vanilla, the strawberries,
raspberry, the chocolate.

It's a great flavour.

And a good difference in texture against
the soft lusciousness of the chabut.

Look, it's a great ghetto. I just
question whether it's a ghetto or a

nunnery. Okay. Thanks, mate. Cheers.

The caramel looks really good.

Chocolate's got a nice shine to it.

Not the neatest I've seen you do.

So did you roll it quite thinly? Really
thin, yes.

I tell you what, that's a really good
looking mousse inside.

You can see that it's nice and firm.

It's quite messy eating, but I don't
mind.

I thought it could be helpful.

That flavour of bitter almond with the
chocolate.

You can see that pastry there.

Beautiful and flaky. Like bark.

That's what it should be, like a paper
bark.

Thank you, Sarah.

Wow, look at that.

Pastry looks amazing.

The puff and the shoe was so fantastic.

The tissue is great, nice and creamy.

Great flavour.

But the caramel, it's burnt.

It's this acrid taste on the end palate.

Such a shame.

No, I knew what I'd done wrong. Burnt my
finger and lost my caramel, so.

If you knew the caramel was burnt, why
did you continue?

No, I should have made a new lot, so.

Yeah. Mmm.

Yeah.

Well, Jasmine, it is a showstopper. Look
at the way the cream has been piped.

Really beautiful.

Love the sugar work. Really creative to
get that beautiful spiral.

And that's what you want to see.

Mmm.

Really nice, buttery, flaky puff pastry.

Love that coffee.

Perfect for foot roll.

The cream's sweet without being overly
sweet, and that vanilla really comes

through. To me, that's a real
showstopper. Thank you. Great.

So who did well today and delivered on
the brief?

Look, I think Susie, Sian and Jasmine
really stood out. Look at Sian's, for

instance, the double layers of chocolate
pastry and fantastic almond flavour.

Jasmine's just got a knife for detail.

Everything is really precise in anything
that she does.

And Susie, you know, there's still a
little bit of Susie in it, but she

listened to the brief.

So if that's the good, what about the
not so good?

Well, I have to say, Angela's been
incredibly disappointing.

It was really good profiteroles and good
puff, but that sugar was burnt.

And then there's Meg.

Now, Meg has always tried to be the
rebel, tried to be just out there, but

she just couldn't pull it off today.

Very difficult choice.

Well, Maggie and Matt, good luck making
your decision.

Bakers, well done on your gatos and
honorees. Well, I have the delightful

job of announcing today's star baker.

Now, she has consistently delivered well
and has really

come into her own this week with shoe.

And today's star baker is Jasmine.

Which leaves me with the rather nasty
job announcing who will be leaving the

back-off shed today.

I'm so sorry to say that we have to say
goodbye to Meg.

A really good experience.

Come on, bring it in. Thank you.

The main thing that's disappointing is
just leaving all the other bakers. Even

though we've only been together for a
few weeks, it's like we've become a

little family. You keep baking.

Yeah, no, I will. Fabulous. I'm sad
seeing Meg go.

She was so creative, always pushing that
boundary, but just not always pulling it

off. Well done, Jasmine. Well done.

Jasmine was a world-deserved star baker
today.

She's been very consistent for the whole
three weeks, but that gallows and

honoree today was just heaven.

I kept saying, if I go home, it'll be
too weak. I can't believe it.

Members are happy.

No, I'm not going to do a happy dance,
but it's inside my head.

Maybe when I get home, I'll do a happy
dance and sing, maybe, just around my

kitchen.