Original subtitles

Hello. Guess what? It's pastry week. Are you excited for pastry week, Noel?

I am. Prue's made us all these fabulous pastries

to get us in the mood.

Try one of these. They're delish delosh. I certainly will.

Don't eat me. I'm nice.

Did you hear something? No. Oh!

Murderer.

Welcome... to The Great British Bake Off.

Last time... Ready, steady...

..the bakers faced chocolate week... They're a bit raw.

..and collectively ballsed up the basics.

This looks like they've been dropped. Yeah.

They fought back with stunning celebration cakes...

The overall appearance, I think, is spectacular.

..but Lottie still found herself in the firing line.

It's overbaked. Although in the end

it was Sura.. You have raw dough.

..who bit the bullet.

Now, midway through the competition...

Halfway to paradise.

..the bakers face the perils of pastry week.

It's bonkers.

Taking on some of the most intricate challenges...

There's so many steps in this.

..ever set. This is definitely the hardest so far.

Making architecture edible,

but the wrong kind of flaky...

Just really baffled.

This is a joke... can see the best of plans...

This is what this entire bake hinges on.

This is horrendous.

..come crashing down.

It's pastry week!

This is the week that I wanted to get to because I know that I can make pastry.

You know, lots of us mums can make pastry.

I can finally say that I am looking forward to pastry week.

It is my week!

Halfway has suddenly crept up on us, hasn't it?

It feels bizarre that we're already at this point, yeah.

We're so far through, um, exciting though.

I do like making pastry, but I have to say this is definitely

one of the weeks where a lot could go wrong.

Nobody wants a soggy bottom.

Got a crisp bottom.

I feel apprehensive, actually, about pastry.

The judges are saying they want to see a bit more refinement from me.

So, I want to show them that I can do elegant. Yeah.

Good morning, bakers. Welcome back to the tent

for pastry week.

And it's time for your Signature Challenge.

Today, Paul and Prue would like you each to make your version

of the Cornish national dish - the pasty.

You need to make eight identical pasties.

You can use any pastry or filling you choose,

but feel free to personalise them with a decorative finish.

They need to be at least 15cm long, but they can be any shape you like.

Noel, what shape would yours be?

Mine would be in the shape of Paul Hollywood's powerful buttocks.

Mmm, delish delosh.

You have two hours. On your marks.. Get set... bake!

Hello, hello, pasties.

Puff pastry will make a good pasty.

Nice and buttery.

Packed with filling.

Why did they have to say it's the Cornish national dish?

Just to give me more pressure?

It's pastry week. Most of our challenges are pure baking challenges.

This time, the bakers have to be good cooks too

because what's going inside the pasty takes real cooking.

The trick is choosing your pastry and your filling wisely.

You don't want it to be too dry.

As you bite into the pasty, the buttery layer from the shell must be nice and thin, crispy.

And then inside, as you hit that filling, you want a bit of moisture in there as well.

It doesn't have to be a Cornish pasty shape,

it can be any shape they like, but we want crimping.

Halfway through now, and I expect the bakers really to start pushing themselves

and coming up with some ingenious ways to really impress the judges.

I want to eat the best pasties I've ever had.

Hello, Laura. Morning. Hello, Laura. Making a mess again, I see. Yep.

Tell us about your pasty.

So, I'm going quite traditional. I'm doing a cheese and onion pasty.

Paul just said to me, not 30 seconds ago, that he likes a cheese and onion pasty. Oh, really?

Laura's pimping her traditional cheese and onion filling

with leeks, cream and fresh thyme,

and she's aiming to impress with her choice of pastry too.

I'm doing a cheats puff pastry learnt from a book from a very famous baker called Paul Hollywood.

I think you'll do well on this challenge. You reckon?

Well, if it all falls to bits, it's his fault, isn't it? Yeah.

I'm not taking the blame. Good luck, Laura.

Thank you, thanks. Thank you.

I just can't mess it up.

But she's not the only baker taking a risk making rough puff.

Flaky pastry. It doesn't matter how you get there, right?

Lottie, Peter and Linda are all using it to reimagine the traditional pasty.

You're meant to see streaks of butter in your pastry.

I'm doing an envelope fold. An envelope fold, letter fold. I don't know.

Whilst rivals Marc, Mark, and Dave are making a sturdy short crust.

You could overwork it. You don't want it to turn tough.

But Hermine is creating a pastry that is entirely her own.

It's not quite a puff pastry, but it's not a short pastry either.

I kind of wanted best of both worlds.

Hermine's hybrid pastry will be packed with a

tangy Moroccan spiced lamb tagine

and chickpea filling.

I think it sounds absolutely delicious. As long as the pastry doesn't fall to bits.

Thank you.

How much chilli have I got? I haven't got too much.

Planning to pack a punch with his pasties is Mark.

So, I am doing aloo gobi and paneer pasties, which will be spiced with lots of turmeric, cumin,

coriander, lots of ginger and garlic.

So, a lot going on in this.

Mark's Indian inspired cauliflower and paneer pasties

will even come with spiced pastry,

as he tries to CURRY favour with Paul and Prue again.

Last week - Star Baker. How do you feel today?

It feels great coming into this week, but definitely the nerves don't go away.

That's the sad thing. Star Baker doesn't guarantee anything.

No. Look at them trying to take it away from you already. I know, already, yeah.

You know you have to prove yourself every time.

Exactly, yeah. Absolutely.

Really, really grateful for the smell of fish this early in the morning. Is that you?

That's going crazy.

Getting the pasty fillings right...

Oh, that's gorgeous.

..is just as crucial as producing flawless pastry...

You can never have too much cheese. A bit more?

Just work it all in.

..incredible flavours..

Not sure I can fit any more spices in these.

..must be complimented with a perfectly balanced texture.

I'm happy with that.

I am making toad in the hole pasties.

I'm actually calling it toad-in-the-hole-less pasty

cos I wasn't really sure what was the toad and what was the hole.

Lottie's take on this old favourite will see mashed potato,

onion, sage and fennel gravy, and Lincolnshire sausage

packed into her pasty.

Oh, Lottie. I am not totally convinced by this.

One, I think it could be really stodgy

or soggy - mash and gravy and...

I think it sounds delicious. It does, yeah.

Lottie... Love toad-in-the-hole. ..you're always original. Thank you.

I'll take that. I have hope, if not faith.

Thanks, Prue, that's all I need.

Do you know what? I'm going to take that with me - home probably - but still I am going to take it.

Bakers, weirdly we are already halfway through.

Wow! Where does the time go?

Into a small bum bag that Paul Hollywood wears.

That's where time goes, kids.

I'm just worried about time now, to be honest. It really is disappearing.

I think this is my third turn. Can't go too many.

More turns, more lamination.

If making perfect pastry isn't time consuming enough,

Pete is planning on sculpting a whole school of fish pasties.

I'm saying these pasties are in the shape of a haddock cos I've got smoked haddock in it.

But it's more shaped like just generic fish.

His carefully crafted pasties will be filled with

the haddock and kedgeree rice

and have a boiled egg centre.

And come complete with puff pastry scales.

Do you even slightly think about getting to the final? Yeah.

You want to do the best you can.

So much. It's burning you up inside.

It's why I love you because you're really competitive.

I'd be like that.

Peter's not the only baker hoping to secure victory by giving pasties a whole new look.

They're going to be in the shape of a samosa.

We've been to Goa a couple of times.

I used to walk quite a way in the morning

just to get these samosas that were absolutely beautiful.

Linda's Goan inspired pasties will be filled with spiced chicken,

coriander and potato,

with a design flourish that is not leaving anything to fate.

I'm going to attempt to put a little karma symbol...

Oh, OK, nice ..in Nigella seeds.

Also, I am hoping that it does stay there.

If you don't mark this highly, it's gonna come back at you. Yeah.

Dave's also taking inspiration from his travels.

My filling's based on a meal that I had out in Thailand.

So, this is a Thai chilli basil chicken pasty.

Dave's chicken and jasmine rice filling

will come with a sweet chilli dipping sauce on the side.

And his pasties will be decorated with chilli motifs.

They're not too hot. They're bird's eye chillies.

It gives the pasty a kick rather than an over-powering chilli taste.

So, now I am on to rolling out my pastry and cutting out the shapes for my pasties.

Hopefully that's rested.

With 45 minutes of the bake left...

I'm not being too precise about it.

..the bakers must carefully manage every remaining second.

I want to get them nice and thin, but taking me absolute ages to get these right.

The more time spent on building their pasties...

I've got to make sure the filling is completely cold before I add it into the pastry,

else it's just going to melt the pastry completely.

..the less time they'll get in the oven.

A fairly generous amount of filling goes in there.

That is quite tasty, actually, I must admit.

I've got to be mindful not to put too much on,

which is what I normally do, and then struggle to crimp it.

Having set up home in the south-west,

Marc's got a lot riding on his reinterpretation of the iconic pasty.

You are from Cornwall, aren't you? I know. No pressure there, is there?

Technically, though, I'm from up north. So, that's my get-out clause if they go wrong.

No, you are representing Cornwall. You won't be able to go back. No, they won't let me back in.

Marc's paying homage to the Cornish coast with a monkfish, samphire creamy lemon sauce filling

encased in a shortcrust shell, sealed with traditional pleated crimps.

How many pleats are you doing?

I don't know. As many as I can.

OK. Should there be a set...? There is a set number, yeah. Is there really? Yeah.

I'm not going to tell you now.

It's down to the bakers how many crimps they use to seal their pasties.

Apparently, the perfect Cornish pastry's got 20 crimps.

We don't want none of that on it, really.

It's just typically samosa style.

My technique is press the pastry over itself using your fingers,

and hope it looks like a crimp.

Yeah, it's a bit messy.

This is now melting because it's been out of the freezer too long.

That's the last one.

I'm just giving it an eggwash. It gives a really nice sort of glaze and shine on the pasties.

I like to imagine that when Paul has a bath, he has a bath of eggwash.

That's how he gets that nice bronze look.

I am adding on some wee scales quite slapdash.

I know that they're supposed to be really nicely neat, but I'd rather they were cooked.

Right, going in.

I'm going to put them in for 35 minutes and check them.

How long do we have left?

Bakers, you've got minutes left. Don't make a bet.

I won't have time for highly decorated.

This is for the chillies on the top.

Don't have time so they're going to go in as they are.

I was going to put a little... Karma sign on them... yeah, but I can just get the seeds on.

At least get some in the oven, you know?

Let's not have that speak. No, that's true. You're going to get them all out.

Do you know why? Because you're Linda -

the inventor of the karma pasty.

What will be, will be on that lot.

I'm going to give them 20 minutes at 200 and then I'll reduce the temperature.

Let's hope they cook.

Bakers, you've got 15 minutes.

Well, 15 minutes left and I need another 20 minutes, so...

..that doesn't really add up, does it?

It is cooked inside, but you also need the nice brown colour.

Oh, God. I'm going to need a miracle.

I just put another eggwash on because they aren't very golden.

I don't know whether to turn them off, or if that's a bad idea. I've got it on 250!

It's like a pizza oven in there.

How's it going? All right. Any leakage? Yeah, all the leakage.

The butter is literally melting out and they're not crimped properly. Good sign? No, not great.

This is a Thai sweet chilli dipping sauce.

Bring that to a boil, come on.

Still a little bit pale. I want them to be a bit darker.

Bakers, you have five minutes left!

All right. I'm coming out.

I think these bad boys are done.

Crispy underneath. They look like fish and they're pasties.

I'm going to swap them around.

Oh, God.

Bakers, you have one minute.

OK, I'm coming out.

Please tell me when there's 30 seconds.

I'll take them out at the very last second.

My cousin made these toads for toad-in-the-hole.

Right, here we come.

Ugh. Bakers, your time is up.

Stop what you're doing, place your pasties at the end of your work stations.

Ooh!

Rustic is good for pasties, right?

That's as fine as you can be with a pasty.

I'm thinking it's a shame there's no crimp.

The bakers' signature pasties are about to face

Pastry Week's first judging.

Hey, Prue, Paul. Hello, Marc. Hey, Marc. Hello.

You have the weight of the whole of Cornwall on your shoulders.

I certainly have, which is making me a bit nervous.

You are lacking on the number of pleats.

How many should there be?

I think it's 20 or 21. I was getting close.

I think you are about seven or eight short. Yeah. Yeah.

The biggest one for me is the colour, cos they look a bit pale.

Especially this one here, you haven't brushed it properly.

Flavour is good, but it's bone dry.

You had cream in that as well. Yeah.

Probably a little bit more cream.

That would have really given you more moisture in the mouthful.

It is a little bit too dry for me. OK. Lovely pastry.

I think if you'd done it faster and hotter,

you might have kept a little more of the colour.

OK.

The overall look of this one is fantastic. It is like a flatfish.

It looks great.

I was a bit worried it would be stodgy,

but, in fact, it's certainly not.

If anything, it's a bit dry.

There's a nice kick of flavour there,

but, unfortunately, you've got rice sitting on a pastry,

which is very good, but, essentially, quite dry.

I think they are a little bit messy.

You've lost the definition in the pleats across the top.

But I like the colour of them. I think it's very witty.

Very flaky, which is good.

Nice.

They taste amazing. The mash works really well.

Do you remember I said it won't work?

I was wrong. It is very, very good.

It doesn't look good, but the textures,

the flavours are all spot on. They taste amazing.

Yeah, can you book me one for lunch? Yeah, I'll book you one, no worries.

I'm serious. Yeah, yeah. I want one. That one. Yeah.

They are very nice indeed.

They're nicely glazed, they are well baked,

they are the right colour

and there are the little chillies on top. Yes.

They are very impressive. Thank you.

I think your flavour is OK.

I think it's a little bit dry, though,

I think you put too much rice in there. OK.

Because the rice is going to dry everything out, soak everything in.

You have lost the flavour of the chicken, but, otherwise,

I mean, the pastry is good.

It's all right to eat, it just doesn't, you know, wow me.

OK, that's fair enough. Can I just taste it with your sauce? Yes, yes.

Do you know, that would have made a huge difference?

Because it has that sweetness and the chilli and a little bit of kick.

Thank you.

Do you know, that is really what a pasty should look like.

It is full, the pastry looks beautiful, soft and tender,

but firm enough to, if not hurl over a hedge,

at least hold in your hand. It tastes beautiful.

The spices in there, the chilli in there was just the right amount.

It's got a nice kick of heat in there. The textures are spot on.

It's gorgeous. Very good.

Heaven. You do realise a handshake from me is valueless?

It's a lot of value to me. Yeah.

There you are, Mark. Phew!

It was all right. You were a bit worried, weren't you? I was.

Well done.

Another couple of minutes, perhaps, in the oven? I was running behind.

So you were rushing...? Yeah.

Nice and full. That's beautiful. The lamb is cooked beautifully.

Thank you. The flavours, the spices...

Just the right amount of veg to meat.

It's beautiful.

That is a lovely pasty.

Because you've got a good pastry on the outside, quite buttery.

It's really delicious. Thank you. Thank you very much indeed.

Well done, Hermine. Thank you.

Sorry they didn't like it.

Well, you did read the stuff about we were going to want them crimped?

Oh. Did you miss that? I missed that on the brief. Sorry.

OK, so we have a samosa, essentially. Yes.

I'd like the colour of them...

They are a little bit white in places and broken up slightly,

a bit longer in the oven, perhaps? Yes, absolutely.

Your stencilling didn't work. No. You know what? It looks very nice.

The flavours are fantastic.

I think you've got the idea of the samosa right in there.

I'd like to have seen the crimping which you didn't do,

but what I do like is the combination of the butteriness

with the samosa filling.

A delicious lunch. Well done. Thank you.

Nice colour. You've got a beautiful sort of golden brown colour.

You have got a little bit of crimping on the edge.

A little bit irregular in size.

I like the fact they're nice and fat.

There is going to be a good lot of filling in there. Nice flaky pastry.

The filling in there, as well, going right to the sides.

Heaven. I love that.

It's flaky, the pastry is holding together,

its moist in the middle but not wet. I could gobble it up.

Thank you. I think you've got the perfect blend there of ingredients.

The texture and flavour are spot on. Oh, thank you. Well done. Well done.

Thank you. Thanks.

Well done, Laura. I'll take that.

Oh, my God, that was amazing.

To impress Paul with the pastry and Prue with the filling,

like, double whammy.

They liked it. What more?

I knew the flavours were going to be good. I could smell them.

I am worried about the Technical because, with pastry,

they can do literally anything.

If I could just not be bottom in Technical again,

that would be great.

As usual, the bakers can practise their signatures.

But what they will bake in the Technical

is only now about to be revealed.

Bakers, it's now time for your Technical Challenge,

which, today, has been set by Prue.

Prue, thanks for joining us in the tent.

Do you have any words of advice?

This is all about refinement,

so the inside must be as perfect as the outside.

As ever, this technical challenge will be judged blind,

so could you two please leave the tent?

We will see you later on.

Prue would like you to make three raspberry

and three salted caramel eclairs.

Prue is looking for precision, perfect piping,

baked until golden brown. You have two hours and 15 minutes.

On your marks... Get set. Bake.

There is a lot of steps in this recipe.

I just grabbed out all the saucepans.

I've not made eclairs before.

I have made choux before, but not eclairs.

Eclairs themselves will be easy, but it's not just eclairs,

there's a lot going on.

I'm not sure about this one.

Prue, eclairs is the Technical Challenge.

Personally, I think it's a good one.

Most people think eclairs are very easy.

But if you want really high-end, elegant, special ones,

then you have to do a lot of work.

There is one choux pastry for all of these.

Well, I should think they've all made choux pastry,

they should all be able to make it well.

Then you have to make creme pat to fill them all with.

Half of that creme pat needs to be flavoured with salted caramel,

and the other half, seedless raspberry puree.

The little kick from the salted caramel blended with the sweetness

of the raspberry, you've got a nice balance between the two.

You have set them a very difficult Technical Challenge.

We are halfway through.

The bakers that are left are really good.

You can talk, I'm eating, go on...

So it says... Make the choux.

So just make the choux.

Put the sugar, the milk, the water and the butter into a pan

and heat it over a low heat.

Chuck the flour in.

Mix, mix, mix, mix, mix, so it forms a paste.

It's just not thick enough.

It's just not what I expected at all.

Oh, it's a long time since I made it,

so I'm not 100% sure about this.

Do all right on the eclairs.

I'm all right on eclairs, but there's so many steps in this.

It's a lot of reading, that, isn't it? She writes books.

There's quite a racy scene between two farm hands there.

Yes, bit by bit until you get the right consistency.

I think it's meant to, like, stick to the spoon,

like, not want to come off from it very well.

It has to be dropping consistency.

You are looking for a V-shape off a spatula or spoon.

Reluctant to drop. That's what you want. There you go, there is your V.

I'm going to pipe the choux out onto the baking tray.

I need to pipe carefully.

I'm happy with them.

Yeah, they'll do, they'll do. These are going in the oven.

It does not give us any instructions on how long to bake these for.

I'm going to start off with 15, see how they're going,

and then just take it from there.

No, I'm not certain that's right. I'm not certain that's right at all.

I'm making my creme pat. Creme patissiere is just custard.

It's just a posh word for custard.

Don't want it to be lumpy,

so I'll make sure that I keep stirring it whilst it's heating up.

Absolutely no idea what I'm doing.

Just finding new ways to make scrambled egg.

It's a bit grainier than I'd like it to be.

It's too wet. There's too many elements that can go wrong on this.

Are you left-handed? I am left-handed.

You know a left-handed person has never won the Bake Off.

Good boost of confidence.

You know someone who has ever worn a yellow T-shirt

has never won the Bake Off.

Oh, no!

They are not rising at all.

I would have expected to see some movement in it.

They are looking a bit oily.

I think they are cooked, you know.

Oh, dear, they have, like, risen quite a lot, haven't they?

They are looking nice and crisp on the outside.

They could be slightly fatter.

I don't know how I'm going to fill them.

They're not lovely golden brown. They'll have to do.

They've kind of already deflated a little bit.

No, that's not happening.

Right, let's have another think.

Bakers, you have roughly one hour, seven minutes and 30 seconds left.

You are halfway through. You can put it like that if you want.

I'm going to do the choux again. Hopefully, I've got time to bake it.

Make the caramel with 100g of sugar.

In we go.

Every time I make caramel in this tent, it goes wrong.

I'm going to keep it on a low heat

and then I'm just not going to touch it ever.

Got to keep my eye on that caramel.

This is taking forever. Doesn't look right, does it?

Is it harder to cook on television? Yeah.

Would you go on any other shows? Would you go on Naked Attraction?

I wouldn't go on Naked Attraction

because my body is my own business.

I'm really not sure what to do if that doesn't work.

I'm just going to try and give her the elements as much as I can.

I'm going to mash them up a bit.

Make a seedless raspberry puree.

I'm leaving the seeds in there and once it's pureed down,

I'll sieve it, get rid of the seeds.

Just a little bit thin. I don't know if that will set.

So now, I'm making the salted caramel sauce.

This is going to be mixed with the creme pat

to make a nice salted caramel custard.

It says one teaspoon of salt. It's quite dark.

But I just need to get it chilled now

so I can fold it into the creme pat.

I'm just really baffled.

Mine don't look like they're going to do anything different.

I don't know why I'm making all the additional bits

if I've got nothing to put them in.

Do you want me to...

..go to the supermarket and buy some eclairs?

I think you'd better.

Just split my creme pat into two

and now I'm folding it through the raspberry

and the salted caramel.

I think I am kind of feeling in my comfort zone right now. It's good.

It looks beautiful indeed.

Yeah, it's a little bit lumpy.

I think it'll be OK.

I know I'm going to be really out of time,

but I'm going to have one more go.

I'm going to re-make the choux.

Bakers, you have half an hour left.

Now what? Fill three of the eclairs with raspberry filling.

I'm doing this so cack-handedly.

I thought, rather than doing creme patissiere,

I'll make a raspberry yoghurt to go inside. So here it goes.

It's just all totally dripping out of it.

I'm not really sure why that's happened.

I just think my puree wasn't thick enough

when I added it to the creme pat.

The choux are collapsed,

so it's really difficult to get the stuff in.

We'll just have to go with it, I think, today.

It tastes all right. It looks split, though.

Oh, my God!

The creme pat is too wet.

Terrible. My creme pat is just flat.

The salted caramel icing is going to be piped over the top.

That's not my finest work.

Ooh!

Nearly didn't have those, then.

Third time lucky.

Bakers, you have five minutes left.

Crikey!

I'm really not sure what to do with them.

Winging it!

This is not my usual highly decorated standard.

Yes, there's a lot going on at once.

Just going to...

I'm so stressed.

They can have a dip of the creme patissiere and the coulis.

You know? I've done what I can.

This is horrendous!

Bakers, your time is up.

Disappointed.

Please, bring your eclairs down to the front and place them

behind your photographs.

Look at this, at least it gets mine out of the way first. Well done.

Prue and Paul are looking for six elegant eclairs.

Three filled with a salted caramel creme pat

and three with a raspberry creme pat.

OK, shall we start with this one?

The toppings are sort of there or thereabouts.

And they are more or less the right colour.

Yeah. OK, let's see what the creme pat's like.

Oh, this one is empty.

And that one is runny.

It's completely liquid. Mm. Nice flavour.

The flavours are right,

but it's too thick and the consistency on the eclair

and the creme pat is not right.

Moving on to number two. These look quite neat.

All the same size. This icing has set all right.

Look at that. It's split.

The raspberry flavour is there, but the consistency is all wrong inside.

What? Those weren't finished.

Oh, it's a dip one. Oh, I see.

I get it. I see.

There is no rise in that.

It obviously hasn't got any flour in it.

I can't understand that.

That's terrible.

All right. Moving on.

These are rather fat.

But having said that, they look like eclairs.

The raspberry one actually tastes OK. And the eclair is baked well.

Yes, not bad effort.

Moving on. A bit skinny. Yeah. I mean, they look neat enough.

The pastry is just not baked enough. The flavours of both are OK.

It's the textures that are wrong.

This is an original take on the icing.

Looks like a giant caterpillar.

Needed longer in the oven.

There's a lot wrong with this eclair.

The creme pat is scrambled, the pastry is really soft

and under baked.

OK, I'm cheering up a little here because these are more or less OK.

That's empty. That's empty. This one's got some...

The caramel in there is OK.

Oh, it is, but there's very little creme pat in the middle.

There's nothing in there.

Moving on to the last one. Now, these are all the same. Quite neat.

The right consistency with the creme pat.

Good flavour as well. Mm. Not bad at all. No. Very good.

The judges will now rank the eclairs from worst to best.

In eighth spot, comes as no surprise, this one, whose is this?

Linda?

A few issues with the choux,

your caramel should go on the top

and there's no creme pat inside.

In seventh place, we have this one.

Mine. They're a bit long and thin and a bit under-baked. Yeah.

Laura takes sixth. Dave is fifth. And Lottie gets fourth.

In third place, we had this one. Mark.

You were redeemed by the fact that the pastry was well-cooked

and that they tasted delicious, but they were really messy.

In second spot, we have this one.

These are pretty good. They could just have been a little bit thinner.

They're just a little bit too fat.

Which means, the winner is this one.

Peter, they were delicious.

My only quarrel was they were probably a little bit fat,

but I thought they were lovely.

We both thought they were lovely. Well done.

That is the first time I've won the Technical,

so tick it off the bucket list, the Bake Off bucket list.

Really happy. Earned it well.

It wasn't my finest hour, that one.

Two hours trying to make choux pastry, disgusting.

But tomorrow is another day.

There's just one challenge left

before Paul and Prue decide who will be Star Baker

and who will be leaving the tent today.

Bakers, welcome back to the tent.

It's time for your Showstopper challenge.

Paul and Prue would like you each to make

a caged tart.

An exquisite, sweet tart

contained within an intricately-latticed pastry cage.

You can work with any type of pastry you like,

but it must be self-supporting and highly decorative.

And remember, this is your Showstopper,

so it needs to look and taste superb!

Matthew, did you know the caged tart

was actually invented by actor Nicolas Cage?

Yes, Noel. I did know that.

Did you know that Nicolas Cage is a big fan of this show? Really?

Yes, he watches this and Homes Under The Hammer.

You have three hours, 45 minutes to complete your caged tarts.

On your marks... Get set...

Bake!

The sun is shining, yeah.

And I'm smiling.

I am at the moment.

Till we're dishing up.

This is a really tough challenge.

You know, anyone can bake a tart,

but making a caged tart...

The biggest issue is the cage, no doubt.

I've never managed to make this caged tart in its entirety.

Why would you make a caged tart? It's bonkers.

It looks beautiful.

You're supposed to showcase it, not cage it.

We've gone all out here.

We want the most elegant latticed cage

made of pastry.

The cage can't be too solid

that you can't see the tart

and it's gotta be structurally sound,

so it's actually quite a difficult challenge.

This has to be a really special tart.

It has to be luscious.

The kind of tart that you really want to eat a huge amount of,

but you shouldn't, because it's very rich.

What I'm looking for is a very thin, crispy base.

Lots of filling, punching with flavour

and a beautifully-decorated top.

They're good bakers.

I have every confidence.

First hour really is all about me getting my doughs ready.

The bakers are free to use whatever pastry they choose...

I'm making a sweet pastry for the tart itself

and then I'm doing a different pastry for the cage.

..but must keep in mind each dough has a different job to do.

This is the sweet crust pastry for the tart case.

The tart must be crisp and delicious...

I'm just making my hazelnut pastry now.

..while the cage must be strong and sturdy.

I'm gonna have to say it's a French sweet pastry,

because I can't pronounce...

This is my pate sucree tart base.

It's a crumbly pastry,

but it's not so crumbly that I can't work with it.

I'm making three different types of pastry.

It is, after all, Pastry Week.

Lottie's bake will be housed in an ambitious choux pastry pyramid cage.

Unusually for a tart,

it will have pastry layers with pureed, caramelised and raw apple

sandwiched in between.

I question whether it would be a tart without sides.

I did look up the definition of the word tart.

It's from an old French word that means flat pastry.

Right.

Are you confident?

I'm confident in all but the cage.

But there's more than one pyramid under construction today.

The cage is inspired by the Louvre.

I don't know if it's Showstopper incredible,

but we'll wait and see.

Dave's aiming to serve a set mango and lime filling,

on a cocoa and sweet pastry base,

presented in a Parisian museum-inspired cage.

Interesting flavours. I like the idea of mango and lime.

You're gonna stick it together with caramel?

Yeah, it's stuck together with caramel. That's very difficult.

Very difficult to glue it together with caramel. Well, good luck.

This is my tart case.

I'm just trying to not overstretch it.

I'm pricking the base of the tart.

Erm...

That's gonna allow any steam to escape

and stop it from getting all bumpy and uneven,

and then this pastry's gonna blind bake. In it goes.

That's going in.

That's going in now, this one.

This is the cage pastry.

Can I just say, I love it when you beat the butter up.

Are you thinking it's Paul?

I couldn't possibly say.

Hi, Laura. Hello! Hi, Laura. Hello!

Laura, tell us all about your caged tart.

I'm doing a Key lime pie inspired tart. Ooh!

I'm going with a bit of a botanical theme,

so I'll hopefully show you I can do delicate and fine today.

Laura's limey filling will sit on a crunchy ginger pastry,

accented with Italian meringue.

It'll be caged in a domed puff pastry lattice,

adorned with pastry snails and elegant butterflies.

This one's for my dad. He absolutely loves this.

He devours it every time I make it for family gatherings.

Key lime pie's one of my favourite things. Is it? I love it.

You know, you're on a winner there.

Now, I'm gonna make the pastry for my cage.

I certainly did not make a pastry cage before this challenge.

A true test of pastry prowess,

the bakers must hit the sweet spot

with dough strong enough not to collapse,

but tender enough for eating.

I'm literally doing the exact same again.

My cage sable. Pate sable.

Yeah, cocoa pate sable.

This choux isn't very robust. Yeah, it's a hell of a risk.

I've gone for that, because if I can nail it, it looks good.

It's the same pastry recipe as the pastry case.

I've adapted the recipe so that it doesn't fall apart

when it's moulded.

Rough puff isn't probably something you would use to build a cage in.

It's quite a risky one.

I just really hope it works.

What's the cage about? The cage is weird.

I'd never seen a caged tart before. I don't know if I have.

No, but they do look quite cool when they turn out well. I'll take your word for it.

Peter's tart will have a hazelnut pastry base,

a baked lemon filling and blackberry curd

and it will shelter under a domed shortcrust cage,

decorated with edible flowers.

I love a lemon tart.

It's... I think it's my favourite.

I like this one a lot.

But he's not the only baker tweaking the classic tarte au citron.

I'm making a lemon tart,

so hopefully I will manage that.

Hermine's tangy lemon and lime filling

will be topped with sweet Italian meringue.

She'll box her bake in with an ornate pastry cage.

You had such a great day yesterday. Can you do it again?

I am hoping, cos I kept saying, "Bread Week wasn't mine.

"Biscuit Week wasn't mine."

And I feel Pastry Week is the area where I excel.

Good. More of the same, please.

I'm gonna start making the panels to make the cage.

These are my stencils that I'm gonna pipe my choux onto

and then cook it and then assemble it.

Sounds easy, doesn't it?

No.

I've rolled out my rough puff

and I'm just using some circle cutters

and then I'll pull that over the mould.

This is just a lattice cutter.

It cuts out all the lattices for you.

These are my strands to make the cage.

Put them in the oven and then they come off the bowl. That's the plan.

There's no particular pattern that I'm going for here.

It's just kind of make some nice, wavy lines, hope it looks good

and make sure that enough of them cross over, so it gives it a bit of structure.

When it goes in the oven,

hopefully it will gel together.

I'm cutting out rhomboid shapes in it now, inspired by the Louvre.

It is a pyramid. This is me trying to be creative, all right?

Is that a cage or is that a helmet?

Who in this room would you put in your cage, if you could?

Oh, I think, like, a really little mini Peter would be quite cute.

Yeah.

Oi, Peter!

Laura wants to put you in a cage.

Poor kid. He looks terrified.

What would you do with him if he was in a cage? Feed him cheese.

Noel, after this time call, would you like to play table tennis?

Yeah! Bakers, you're halfway through.

Hm, halfway to paradise.

I'm gonna get my tart case out now.

Ooh.

Naughty.

Yeah, I'm happy with the way they look.

It's cracked a little bit, but it's gonna have a filling in it,

so that'll be hidden. A little bit darker than I wanted in parts,

but I'll be trimming all that off. It's fine, but it's not phenomenal.

With their cages moulded, cut out or piped,

it's now the bakers can get them in the oven.

I'll give it 25 minutes, then check it.

This is going in for 20 minutes.

Two at a time.

Fingers crossed.

Good luck, my beautiful little helmet!

Please! Pray that this works.

Fingers crossed.

How's it going? It's going all right.

It's a tough one, this one. Why?

It's just a lot to do. A lot to think about.

A lot can go wrong. What has gone wrong so far?

Nothing's gone wrong so far.

Well, then, you just lied to me.

All being well, Mark will put together a pear and sage tart

with layers of pear jam, a pear and sage mousse

that will sit inside a rough puff pastry bottle cage,

resting on shortbread biscuit sand.

Goodness, this is an ambitious business.

I love the idea of the sage. I'm confident that it's gonna work.

I have to be positive. Thank you, Mark. Fingers crossed.

Thank you very much. You've got them excited about the flavours.

It just has to look good now as well. It will. Good luck. Thank you.

OK, what now?

While the pastry cage demonstrates design,

the filling for their tart is a chance for the bakers to showcase

a flair for flavour.

This is the chocolate cremeux.

It's just like a really thick chocolate cream.

It's toffee popcorn creme diplomate.

It tastes like popcorn at a push.

Yesterday was yesterday and yesterday was a different creme pat.

I'm just making the gypsy tart.

It's actually just sugar and evaporated milk.

It's been a favourite of mine when I was at school.

That's why I'm making it.

Linda's gypsy tart has a sweet pastry base,

topped with a coffee and brandy-soaked sponge.

It will nestle in a colourful rosewater-flavoured pastry dome.

Word on the street is you're doing a gypsy tart.

I'm doing a gypsy tart, yes. What?

Cos when I was at primary school, we used to have gypsy tart

and it was my favourite... Yeah.

..and I've never seen it since. Yeah.

And you're making it today? Yeah.

I mean, very simple ingredients. Come on.

I don't care how simple it is. Come on! Come on, yes.

Come on! Good luck. Thank you.

After a tough time in the technical,

Marc's also banking on a much-loved bake.

My favourite pudding in the whole wide world

is a blackberry and apple pie.

So, this is kind of like a posh apple and blackberry pie.

Marc's upmarket tart will have a sable Breton base,

blackberry jam, caramelised apples

and a chocolate cremeux.

His full puff pastry cage will be decorated with shortcrust flowers

and vine leaves.

If it turns out how I want it, I'll be really pleased.

I am sweating today.

There's just a lot to do. I feel... I'm feeling behind already.

How long do we have left?

Bakers... You have one hour left.

I thought we were good in that. Yeah, I think it worked very well.

I'm gonna get my cage out now.

It is very fragile.

It's a nice golden-brown colour.

All going well.

Looks quite good.

I was hoping they'd glue together a bit more.

Let these cool down,

cos they're too delicate at the moment.

I'm gonna shove it straight in the freezer

to try and cool it down.

As cages cool,

the blind-baked tarts can be moved on to the next stage.

Put it in the oven for 15 minutes. Then we'll have a lemon tart.

While some fillings are baked, others must be cooled to firm up.

I'm putting the jam in and then build up the cremeux from that

and chill for 15 minutes.

With tarts left to set,

the bakers can crack on, preparing finishing touches.

At last, some pear action, hey? I'm using conference pears.

You need to stop making me say that word in my accent.

Pear.

I'm gonna put my macaroons in.

This is a little lacy template

that I'm gonna slide onto the top of the tart.

You know like you get a doily and it's all da-de-da!

This is my caramel and then we're gonna add the apples.

And that'll be one of my layers. Let's just hope that works.

Look at this little fruit selection. A cute lunch for a rabbit.

# I'm preparing lunch for a rabbit. #

You look quite calm today.

# Star Baker is looming in the distance. #

And you're making lunch for a rabbit.

Come on, man.

Hello, lattice head.

Are you ready for a time call? Yeah.

Bakers, you have half an hour left.

What? Is that real? Half an hour? It's gonna be tight.

Is this is the lockdown look? That's right, kids.

If you can't get out there on the high street,

then pastry is your answer.

Yeah, it's done.

Oh, look at that, though. Yeah.

It's a good set.

Wonderful.

Very happy.

This is the cage.

Oh, God. This is terrifying.

The cage is pretty delicate,

so it's all about getting it off.

This is what this entire bake hinges on right now.

It's a little scary.

Oh, I'm panicking now. I'm rushing.

If it works, I'm laughing.

This is the tricky bit, cos I need to glue all the sides.

I would say they're brittle.

Oh!

Let's see if this comes off, shall we?

I've never felt so stressed.

This is isomalt.

It's like sugar, but more predictable.

Glue the hell out of that lot.

I'm trying to stay nice and calm. I don't know what to do.

It's just breaking as I'm trying to get it off.

I don't think I'm going to get it off in one piece.

It will look messy.

Is that stuck?

Damn it.

Oh, I'm so pleased.

Oh! Oh!

Eurgh!

It's still too hot.

Bakers, you have 15 minutes.

This is now assembly, yeah.

Here we go.

It's gonna be like a flower piece on the top of the tart.

That is the Italian meringue.

The meringue's gonna go around the outside of the tart.

Then the fruits just sit pretty in the middle.

This is my blackberry curd on top.

Tastes good. Perfect.

It's just a case of laying the apples on,

arranging the blackberries and then run.

This is not the way I want to finish this off,

but it's gonna have to do.

Not quite what it should be.

It might be a bit sticky.

I'm happy with the tart.

Hopefully I can cage it.

Just feel the tension in the room!

It's broken now.

Bakers, you have one minute left.

I don't know what to do. It just all collapsed.

I'll see if I can get it off. I've got about five seconds.

Eurgh!

OK, bakers. Your time is up.

I just wanted to get a little bit of colour on it.

It better taste good.

I will take that.

Oh, that was touch and go, I'll be honest.

I don't think I've been as proud of anything in my entire life

as I am of that.

It's judgment time for the bakers' cage tart Showstoppers.

Dave, would you like to bring up your Showstopper, please?

I think it looks great.

I do like the look you've managed to achieve with the mango.

I think it's wonderful.

All it has to do now is taste great. Fingers crossed.

It's nice and neat.

The flavour is absolutely lovely. Love the mango.

The base is just about the right thickness.

It marries up beautifully with the mango.

I think you've done a great job,

because you've given an impact to the top of the tart, as well.

The overall look is so harmonious.

Very good job. Well done.

Cheers, thank you. Really good.

It looks highly effective.

The colour looks very, very good.

I like the way the tart looks.

Yeah. Looks great.

Lovely and rich, the chocolate.

I do have a problem with the base.

It's a bit big for the chocolate. Yeah.

But I think your decoration is very beautiful.

I'd liked to have seen this chocolate

to the edge of a very rich chocolate pastry

which was really thin.

That would've been spot-on. OK.

Cos that base looks awkward. Yeah.

So it doesn't belong... Yeah.

..with that delicate chocolate in the middle. OK, sure.

I think it looks beautiful.

I think it's a really clever design,

and I think you've managed to get it to work...

..until Paul Hollywood wrecked it.

Thunder fingers.

However, that shows that the pastry will be delicious.

The flavour's lovely.

Mm. But you could have gone a little bit thinner with that base. OK.

But I have to say, the pastry is beautiful.

It is, really good.

However, this is a really big, hefty,

Paul Hollywood...

..cage, with a delicate, tiny, feminine middle.

It's a Prue Leith tart...

And a Paul Hollywood cage. ..with a Paul Hollywood base.

Overall, though, I think all your flavours are absolutely spot-on.

I'm very impressed with your cage.

Thank you. I think it looks lovely.

I think it's highly impressive.

The tart underneath looks very, very nice.

Mm.

I love...

..the Key lime flavour.

The lime, you can feel it at the back of your...

Mm... cheeks. It's like, oof.

And I like that from lime.

That's how a lime should taste. You know, give you a nice kick.

I think your decoration's beautiful.

Overall, I think your taste's amazing, looks good.

Excellent.

I think you've excelled yourself. Mm.

You really have.

Wow, thank you. That means a lot to me. Thank you.

What happened to the cage?

It usually lifts up, but today it stayed on the bowl.

Yeah, I love the gypsy colours. That's right, yeah. Are great.

OK, let's taste it.

Mm.

I love the flavour.

It's a bit thick, that gypsy tart, actually.

It could have been a little bit thinner.

Um... I quite like the flavour, it's very traditional.

It's quite frustrating that you don't see the full impact.

The way it looks doesn't look good.

Well, I have to say,

your cage is sensational.

Really beautiful.

The artistry in there is exceptional.

The tart itself...

..I question whether it would be a tart without sides.

Very squidgy.

Very.

Mm.

That tastes absolutely beautiful.

But it does look a right mess.

All the independent flavours are very, very good.

All the textures are good.

What you've made is very good,

but "Is it the brief?" is my question.

I like the rather random way you've done the cage.

I think it's really beautiful.

It's quite solid, it almost looks like it's made of bread.

I'm just happy it's held up.

Lovely and tart.

Mm. Mm.

That's delicious. Puts a smile on your face, doesn't it? Very nice.

I think partly because the back of your cheeks are going...

..and so it sort of forces a smile.

It's called a happy tart, that one. That's lovely.

So, the cage didn't work.

It's not a good one.

Not compared with what you were achieving recently.

That's not... Yeah.

..Mark. Mm.

Your piping's all irregular, as well.

The poached pears don't look appetising.

It's delicious. It's unusual,

but I really like it.

The pastry's far too thick.

I think you missed something on this one. Mm.

At a core level, not just at the fact that you never got a chance

to finish it with a cage.

Didn't go well, did it?

I'm obviously in a very precarious position now.

Pastry Week!

It was supposed to be my week.

Hey-ho. Fair comments.

I think that's probably the nicest bit of feedback that I've got,

that line of it being a happy tart.

Paul said my pastry was amazing.

"Amazing."

I mean, what more...

That's definitely the best feedback that I've had yet.

I got a bit choked, actually.

I've... I'm absolutely made up.

I thought they did quite well after the eclairs.

The cages were astonishing,

except for Mark L.

And Linda's. And Linda's.

I think, in spite of her exploding cage,

Hermine must be in line for Star Baker.

I thought the flavours of her lemon tarte au citron was fantastic.

You did quite like Dave's.

I thought his cage was incredible.

What about Peter? Cos you liked his, as well.

I did like his. And he came first in Technical.

Is he not in line for Star Baker?

He struggled in his Signature quite badly. Right.

But I think Laura's Showstopper was amazing.

Laura's had a good week, hasn't she?

She's really come up. So, who is in danger of going home?

Mark L. His cage fell apart.

He could be in a little bit of trouble. And Marc E.

He struggled in the Technical and he struggled in the Signature.

I think Linda's in trouble.

She struggled across the first two challenges.

She didn't finish her cage.

Close, then. It is.

It's painfully close.

Well done, bakers. You must be exhausted.

I'm sure you want to know who Star Baker is,

so I'll tell you.

Star Baker this week is...

..Laura.

Well done!

Congratulations, Laura. Bloody hell.

That leaves me with the rotten job

of announcing the person that is leaving us this week.

It does get harder every week, cos there's less of you

and we get to know you more.

The person who's leaving us this week is...

..Linda. I'm sorry.

No, that's good.

I can't really be sad.

I've been like a child at Disneyland, really.

Well done, you. I'm so sorry.

It's been amazing. One of the highlights of my life.

How dare they! Thank you so much. You've been brilliant.

She is a very good baker,

but she had a terrible week.

I know I can bake. I just haven't done enough.

I am so proud of myself, yeah.

I am.

Well done, Laura. Oh, thank you. You did well there. Thank you.

I'm still a bit in shock.

I think I'm a bit, like, did that actually just happen?

When it came to the Showstopper,

I thought Laura smashed it out the park.

A well-deserved Star Baker.

I'm just gonna try and get through

for as long as I can. Hashtag winging it.

I'm looking forward to next week. Japanese Week.

Yeah, one more. Let's do one more week.

It's getting tougher and tougher now

and I cannot mess up like that again.

Yeah, I'm gonna be better next week.

Next time... The adrenaline has kicked in.

..it's a Bake Off first, with Japanese Week.

I just like it being a bit different. Yeah. Cakes are boring.

Who will run out of steam in the Signature? Whoa. Good God.

The bakers are spread thin and turned over in a tense technical...

Flip, go on! Yes!

The winner right here.

..and a spectacularly sweet Showstopper...

Cute ..that will leave one of the bakers with a sour taste.

It's tearing a bit, isn't it?

Oh, God. BLEEP mess. I don't know why you're so upset.

I think that looks pretty neat.

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