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00:00:02,000 --> 00:00:04,760
{\an2}Hey, it's chocolate week here on
The Great British Bake Off.
2
00:00:04,800 --> 00:00:06,280
{\an2}My mum always used to say...
3
00:00:06,320 --> 00:00:08,760
{\an2}IMITATES FORREST GUMP:
Life is like a box of chocolates.
4
00:00:08,800 --> 00:00:10,680
{\an2}She was from Bristol, I think.
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00:00:10,720 --> 00:00:14,600
{\an2}But the thing is
life is meant to be enjoyed.
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00:00:14,640 --> 00:00:16,920
{\an2}But all the better if you share it
with someone else.
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00:00:16,960 --> 00:00:19,360
{\an2}Noel, I'm not ready to share my life
with anyone.
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00:00:19,400 --> 00:00:23,120
{\an2}Just a little bit? Welcome to
The Great British Bake Off.
9
00:00:23,160 --> 00:00:24,680
{\an2}Come on, give me of those life
nuggets.
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00:00:24,720 --> 00:00:26,560
{\an2}Get your own life,
you little shrimp.
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{\an1}THEY LAUGH
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{\an2}Last time...
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{\an1}CLATTERING AND GASPING
14
00:00:35,280 --> 00:00:38,200
{\an2}..the bakers battled on
Hollywood's home turf.
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00:00:38,240 --> 00:00:40,160
{\an2}Chuffing heck, this is a bit high
pressure.
16
00:00:40,200 --> 00:00:42,440
{\an2}And while Tasha's
stunning Showstopper...
17
00:00:42,480 --> 00:00:44,920
{\an2}You understand bread
and I like that. Wow.
18
00:00:44,960 --> 00:00:46,760
{\an2}..secured her second Star Baker...
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00:00:46,800 --> 00:00:48,080
{\an2}I think that's a bit under.
20
00:00:48,120 --> 00:00:49,760
{\an2}..Dan's was a disaster.
21
00:00:49,800 --> 00:00:51,960
{\an2}Absolute shocker. It's a bit flat,
innit.
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00:00:52,000 --> 00:00:53,680
{\an2}But Abbi's stodgy Showstopper...
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00:00:53,720 --> 00:00:54,760
{\an2}It's a bit dense.
24
00:00:54,800 --> 00:00:58,240
{\an2}..sealed her fate and she became
the third baker to leave the tent.
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00:00:58,280 --> 00:01:00,440
{\an2}I'm going to remember it every day
for the rest of my life.
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00:01:00,480 --> 00:01:01,600
{\an2}This time...
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{\an2}..it's chocolate week.
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{\an2}I hate white chocolate,
it's the bane of my existence.
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{\an2}The bakers take on a torte in
the signature...
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00:01:09,520 --> 00:01:10,720
{\an2}This looks horrible, don't it?
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00:01:10,760 --> 00:01:12,720
{\an2}..tackle a high temperature
technical...
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{\an2}Melting, melting, melting.
33
00:01:14,640 --> 00:01:16,560
{\an2}..and are pushed to their breaking
points...
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{\an2}Oh, dearie me.
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{\an2}..in a chocolate box Showstopper.
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{\an2}My heart is breaking right now.
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{\an2}Oh, God.
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{\an2}I am stressing now.
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{\an2}Is Tash all right?
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{\an2}Take as much time as you need,
all right? OK.
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{\an2}The hottest day of the year
so far for chocolate,
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{\an2}and every year when they do
Bake Off it always happens.
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{\an2}There will be a lot
of fridge freezer trips.
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{\an2}You'll probably just end up seeing
me in the fridge, I can guarantee.
45
00:02:02,840 --> 00:02:05,240
{\an2}Chocolate's the thing that I reach
for when I'm...
46
00:02:05,280 --> 00:02:06,960
{\an2}When I'm stressed or upset.
47
00:02:07,000 --> 00:02:09,920
{\an2}The things that you love the most
hurt you the most.
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00:02:09,960 --> 00:02:11,400
{\an2}I absolutely love eating chocolate,
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{\an2}but to work with it is horrible.
It's so messy,
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{\an2}it's so temperamental.
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{\an2}I don't know about chocolate.
I will have a meltdown.
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{\an2}Hello, kids, welcome back to
the tent. And this week, it is...
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{\an2}I can't remember. What is it
this week?
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{\an2}# You're sweet like chocolate
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{\an2}# Boy! #
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{\an2}That's right. It's chocolate
week, kids.
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{\an2}So for your chocolate week
signature, Paul
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{\an2}and Prue would like you to make
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{\an2}a luxurious chocolate torte made
without wheat flour.
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{\an2}Now they say some things can't be
torte, but this one must be.
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{\an2}You've got two and a half hours.
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{\an2}On your marks. Get set.
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{\an2}# Bake! #
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{\an2}My children, they love chocolate,
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{\an2}they love eating chocolate torte,
so I am making for them.
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00:02:56,360 --> 00:02:58,920
{\an2}What is the difference between torte
and a cake?
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{\an2}You're asking the wrong person.
I'm going to go and find Prue.
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00:03:01,400 --> 00:03:02,720
{\an2}Yeah, find Prue.
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{\an2}When we think of a torte
it's usually quite a rich cake,
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{\an2}a bit more dense and luxurious.
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00:03:08,160 --> 00:03:10,360
{\an2}And that is what we want
the bakers to think of,
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00:03:10,400 --> 00:03:13,760
{\an2}but it must not have any wheat
flour in it.
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00:03:13,800 --> 00:03:17,240
{\an2}So they could use chestnut,
they can use ground almonds,
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{\an2}whatever they wish,
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00:03:18,520 --> 00:03:20,560
{\an2}but it tends to make
the cake quite heavy.
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00:03:20,600 --> 00:03:22,560
{\an2}And so the bakers have got to be
really careful on
77
00:03:22,600 --> 00:03:26,680
{\an2}the fillings. Something light,
raspberries, strawberries, fruits.
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00:03:26,720 --> 00:03:28,440
{\an2}It's an opportunity for the bakers
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00:03:28,480 --> 00:03:31,280
{\an2}to show off their piping skills,
their spinning skills,
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00:03:31,320 --> 00:03:32,800
{\an2}their moulding skills.
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00:03:32,840 --> 00:03:35,000
{\an2}They can show off a bit.
And they should.
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00:03:37,080 --> 00:03:40,160
{\an2}Morning, Saku. Good morning.
Hello, Saku. Good morning.
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00:03:40,200 --> 00:03:42,080
{\an2}Saku, tell us all about your
chocolate torte.
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00:03:42,120 --> 00:03:43,960
{\an2}I am making a Saku torte.
85
00:03:44,000 --> 00:03:45,480
{\an2}A Saku torte? Yes.
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00:03:45,520 --> 00:03:47,480
{\an2}Of course you are. So what's in
that?
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00:03:47,520 --> 00:03:49,160
{\an2}It's like sachertorte,
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00:03:49,200 --> 00:03:52,800
{\an2}but instead of apricot jam
I am using a raspberry jam.
89
00:03:52,840 --> 00:03:56,120
{\an2}Instead of writing "sacher"
I am going to...
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00:03:56,160 --> 00:03:57,680
{\an2}Write "Saku". "Saku!"
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00:03:59,080 --> 00:04:00,840
{\an2}Saku's personalised twist on
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00:04:00,880 --> 00:04:02,800
{\an2}the classic sachertorte will see
93
00:04:02,840 --> 00:04:04,320
{\an2}raspberry jam sandwiched between
94
00:04:04,360 --> 00:04:05,840
{\an2}cakes of dark chocolate
95
00:04:05,880 --> 00:04:07,360
{\an2}and ground almond, finished
96
00:04:07,400 --> 00:04:09,000
{\an2}with her own name hand-piped
97
00:04:09,040 --> 00:04:10,720
{\an2}onto dark chocolate ganache.
98
00:04:10,760 --> 00:04:12,440
{\an2}I practised three times.
99
00:04:12,480 --> 00:04:15,600
{\an2}The first time the writing went
horribly wrong. Right.
100
00:04:15,640 --> 00:04:17,960
{\an2}Where do you practise?
At your house? Yes.
101
00:04:18,000 --> 00:04:20,120
{\an2}In the middle of the night?
Around half one,
102
00:04:20,160 --> 00:04:22,440
{\an2}two o'clock. Yeah, early hours.
103
00:04:22,480 --> 00:04:25,120
{\an2}At one in the morning you're
baking... Yeah. That's fine.
104
00:04:25,160 --> 00:04:26,160
{\an2}..Saku torte?
105
00:04:26,200 --> 00:04:28,000
{\an1}LAUGHTER
106
00:04:28,040 --> 00:04:32,880
{\an2}I'm popping my ground almonds into
my chocolate and egg yolks.
107
00:04:32,920 --> 00:04:36,440
{\an2}Whichever wheat flour alternative
the bakers have chosen
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00:04:36,480 --> 00:04:39,760
{\an2}will change the flavour and texture
of the chocolate torte.
109
00:04:39,800 --> 00:04:42,080
{\an2}I'm using ground hazelnuts
and I'm also putting some cornmeal
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00:04:42,120 --> 00:04:45,880
{\an2}in it as well. It just adds a bit of
a denser texture to the torte.
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00:04:45,920 --> 00:04:47,120
{\an2}And while ground almonds are
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00:04:47,160 --> 00:04:49,240
{\an2}the most popular choice in
the tent...
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00:04:49,280 --> 00:04:50,800
{\an2}I think that's quite typical for
a torte.
114
00:04:50,840 --> 00:04:52,720
{\an2}If it's not broken, don't try
and fix it.
115
00:04:52,760 --> 00:04:55,080
{\an2}..not all the bakers are playing
it safe.
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00:04:55,120 --> 00:04:58,760
{\an2}For the torte itself I'm using
ground pecans. Ground pecans?
117
00:04:58,800 --> 00:05:00,520
{\an2}They obviously let out
a little bit of oil.
118
00:05:00,560 --> 00:05:03,120
{\an2}I grind them, actually, one to one
with icing sugar, and that way I get
119
00:05:03,160 --> 00:05:05,400
{\an2}a nice crumb mixture that's very
similar to ground almonds.
120
00:05:05,440 --> 00:05:06,640
{\an2}That's really interesting.
121
00:05:06,680 --> 00:05:09,240
{\an2}If you're grinding your own nuts,
it's always difficult.
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{\an2}And painful.
123
00:05:12,080 --> 00:05:14,200
{\an2}Grind them up quick.
Less pain that way.
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{\an2}PRUE: You boys are just disgusting.
125
00:05:17,640 --> 00:05:20,800
{\an8}Josh's pecan-based torte will layer
chocolate cremeux,
126
00:05:20,840 --> 00:05:23,560
{\an8}raspberry Chantilly cream
and fresh raspberries from his
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00:05:23,600 --> 00:05:27,560
{\an8}garden, surrounded by delicately
piped chocolate leaves.
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00:05:27,600 --> 00:05:29,320
{\an2}Chocolate and pecans and raspberry,
they are
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{\an2}a very classic combination.
I've not seen
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{\an2}the pecans get used in the sponge
before, so I hope they like it.
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{\an2}This looks horrible, don't it?
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{\an2}Josh isn't the only baker taking
a risk.
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{\an2}What are you using in there instead
of flour?
134
00:05:41,440 --> 00:05:44,040
{\an2}Uh, egg whites, it's just relying on
egg whites, no flour.
135
00:05:44,080 --> 00:05:47,360
{\an2}Well, that's my favourite to mix,
I love that. It's so light.
136
00:05:47,400 --> 00:05:49,720
{\an2}But it's difficult not for it
to squash down.
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{\an2}If you pull it off, it'll
be perfect.
138
00:05:52,000 --> 00:05:54,920
{\an2}Hoping to perfect a flawless
flourless sponge,
139
00:05:54,960 --> 00:05:57,800
{\an2}Rowan's adding espresso
and cocoa powder,
140
00:05:57,840 --> 00:06:00,440
{\an2}and he's giving his torte
an extra caffeine kick with
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00:06:00,480 --> 00:06:03,120
{\an2}a coffee Swiss meringue
buttercream filling.
142
00:06:03,160 --> 00:06:04,520
{\an2}I'm a coffee fiend.
143
00:06:04,560 --> 00:06:07,560
{\an2}I can't function as an adult without
my four espressos.
144
00:06:07,600 --> 00:06:10,200
{\an2}Honestly, my heart's going to
explode just from the coffee alone.
145
00:06:10,240 --> 00:06:12,320
{\an2}Whilst Rowan's getting his
daily fix...
146
00:06:12,360 --> 00:06:13,640
{\an2}Pour an extra bit in for Prue.
147
00:06:13,680 --> 00:06:15,360
{\an2}..Dan's starting chocolate week...
148
00:06:15,400 --> 00:06:16,440
{\an2}Tickety-boo!
149
00:06:16,480 --> 00:06:18,360
{\an2}..with something a little stronger.
150
00:06:18,400 --> 00:06:21,240
{\an2}So I'm going for
a Mexican torte this week.
151
00:06:21,280 --> 00:06:23,560
{\an2}I'm putting a Mexican liqueur in
there which is
152
00:06:23,600 --> 00:06:24,880
{\an2}a guanabana fruit.
153
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{\an2}And you can have a little taste if
you'd like to?
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00:06:26,840 --> 00:06:29,520
{\an2}I think it's a bit too early,
even for me.
155
00:06:29,560 --> 00:06:32,680
{\an2}Dan's boozy Mexican torte will
combine hazelnuts,
156
00:06:32,720 --> 00:06:35,040
{\an2}dark chocolate
and guanabana liqueur,
157
00:06:35,080 --> 00:06:37,520
{\an2}topped with fresh fruit
and chilli chocolate truffles,
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00:06:37,560 --> 00:06:40,600
{\an2}he's hoping to tickle
the judges' taste buds.
159
00:06:40,640 --> 00:06:43,760
{\an2}I think after last week I'd like
to see the old Dan come back.
160
00:06:43,800 --> 00:06:46,040
{\an2}I have sort of reset after
last week.
161
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{\an2}What did you do? Got naked,
looked in a mirror,
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{\an2}top of the mountain, tai chi? Yeah.
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00:06:50,640 --> 00:06:53,400
{\an2}Thanks, Dan. Head band. Bantz.
Thank you very much. Cheers.
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{\an2}While it might be too early
for Prue,
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00:06:55,400 --> 00:06:57,840
{\an2}Dan's found another drinking buddy.
166
00:06:57,880 --> 00:07:02,520
{\an2}I'm doing a ginger torte with
a good amount of booze.
167
00:07:02,560 --> 00:07:06,920
{\an2}So I've got amaretto and ginger wine
inside the torte.
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{\an2}Weird combination on its own,
but in cake it works really well.
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00:07:14,600 --> 00:07:17,320
{\an2}Tasha's unusual ginger cocktail
will be combined
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{\an2}with dark chocolate
and ground almonds.
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00:07:19,520 --> 00:07:22,160
{\an2}And for an even stronger spice kick,
she'll decorate
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{\an2}the torte with piped praline ganache
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{\an2}and ginger mascarpone kisses.
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00:07:27,080 --> 00:07:29,480
{\an2}Twice Star Baker.
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00:07:31,040 --> 00:07:33,360
{\an2}I mean, that's a big thing.
Yeah.
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00:07:33,400 --> 00:07:35,880
{\an2}And what I like about this is you're
really pushing
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{\an2}the boat out, cos to put ginger with
chocolate is clever.
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{\an2}A little bit risky as well.
And to get that balance.
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00:07:41,600 --> 00:07:44,120
{\an2}You're just piling on
the pressure, Paul. Yeah.
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00:07:44,160 --> 00:07:45,160
{\an2}Oh, my goodness.
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00:07:47,080 --> 00:07:49,960
{\an2}So I'm just now folding in
the French meringue.
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00:07:50,000 --> 00:07:52,840
{\an2}To avoid serving
a flat dense torte...
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00:07:52,880 --> 00:07:54,680
{\an2}This is quite a crucial stage.
184
00:07:54,720 --> 00:07:58,320
{\an2}Cos it's flourless, you're relying
on the egg whites, really.
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00:07:58,360 --> 00:08:02,160
{\an2}The bakers must fully incorporate
all of the whisked egg whites.
186
00:08:02,200 --> 00:08:06,320
{\an2}To try and combat that density which
is just inherent to a torte.
187
00:08:06,360 --> 00:08:09,880
{\an2}But overmix and the torte won't
rise when baked.
188
00:08:09,920 --> 00:08:12,880
{\an2}I have practised this.
The first time it went great.
189
00:08:12,920 --> 00:08:17,760
{\an2}The second time it collapsed.
So now we're on to the third time.
190
00:08:17,800 --> 00:08:21,120
{\an8}Dana's towering three-layered
almond-based torte will be filled
191
00:08:21,160 --> 00:08:24,360
{\an8}with cherry compote, white chocolate
mascarpone buttercream
192
00:08:24,400 --> 00:08:26,160
{\an8}and candied almonds.
193
00:08:26,200 --> 00:08:28,880
{\an2}Is it going to taste
of cherry chocolate?
194
00:08:28,920 --> 00:08:31,320
{\an2}I hope so, there's a cherry compote
in the middle. You paused.
195
00:08:31,360 --> 00:08:33,280
{\an2}Why did you pause?
Cos I don't like tortes.
196
00:08:33,320 --> 00:08:35,560
{\an2}I haven't actually tasted
it myself.
197
00:08:35,600 --> 00:08:38,120
{\an2}Good luck. Thanks.
Good luck with this one. I know!
198
00:08:39,560 --> 00:08:41,960
{\an2}In on 160. It's in.
199
00:08:42,000 --> 00:08:43,760
{\an2}Bake well, be good.
200
00:08:43,800 --> 00:08:46,000
{\an2}Because it's nuts, it's
a bit dense.
201
00:08:46,040 --> 00:08:48,160
{\an2}It takes ages to bake, like 50
minutes.
202
00:08:48,200 --> 00:08:50,880
{\an2}While their chocolate tortes may be
slow to bake...
203
00:08:50,920 --> 00:08:52,840
{\an2}Till then I will make the jam.
204
00:08:54,200 --> 00:08:55,720
{\an2}The bakers have no time to lose
205
00:08:55,760 --> 00:08:58,760
{\an2}making their light flavourful
fillings.
206
00:08:58,800 --> 00:09:02,040
{\an2}So I'm making a cherry brandy
cream filling.
207
00:09:02,080 --> 00:09:05,000
{\an2}When I was younger my mum,
after Sunday lunch, used
208
00:09:05,040 --> 00:09:07,320
{\an2}to always buy a black forest
gateaux,
209
00:09:07,360 --> 00:09:09,360
{\an2}so I sort of got the inspiration
from that.
210
00:09:09,400 --> 00:09:11,920
{\an8}Recreating her favourite childhood
flavours,
211
00:09:11,960 --> 00:09:15,360
{\an8}Cristy's almond, chocolate and
cherry torte will be updated with
212
00:09:15,400 --> 00:09:17,280
{\an8}a cherry brandy Chantilly cream,
213
00:09:17,320 --> 00:09:21,120
{\an8}and finished with a white chocolate
collar and intricate decorations.
214
00:09:21,160 --> 00:09:23,480
{\an2}I've got a mould,
it's just getting them out.
215
00:09:23,520 --> 00:09:25,360
{\an2}I had a bit of a
nightmare at home. Yeah,
216
00:09:25,400 --> 00:09:26,960
{\an2}I just hope it works in the tent.
217
00:09:28,000 --> 00:09:29,160
{\an2}Yeah, I know.
218
00:09:29,200 --> 00:09:31,240
{\an2}Quite tricky. I'm going to make
a few.
219
00:09:31,280 --> 00:09:32,680
{\an2}Right, OK. A selection.
220
00:09:34,280 --> 00:09:35,960
{\an2}So we're making mousse with
221
00:09:36,000 --> 00:09:37,640
{\an2}a little bit of praline going
through it,
222
00:09:37,680 --> 00:09:40,000
{\an2}and then a chocolate cremeux
and a glaze.
223
00:09:40,040 --> 00:09:41,880
{\an2}Hopefully I'm not doing too much.
224
00:09:41,920 --> 00:09:44,560
{\an2}Matty's ambitious torte will be
topped with a chocolate
225
00:09:44,600 --> 00:09:47,600
{\an2}and hazelnut praline mousse
and chocolate cremeux,
226
00:09:47,640 --> 00:09:49,760
{\an2}all coated in a chocolate
mirror glaze.
227
00:09:49,800 --> 00:09:51,880
{\an2}He's hopeful a crown of carefully
tempered
228
00:09:51,920 --> 00:09:54,080
{\an2}chocolate shards will give him
the edge.
229
00:09:54,120 --> 00:09:55,720
{\an2}So now we're on to the cremeux.
230
00:09:55,760 --> 00:09:57,560
{\an2}Are you on time? I think so.
231
00:09:57,600 --> 00:09:59,480
{\an2}Check you out. You're like
a proper professional.
232
00:09:59,520 --> 00:10:01,720
{\an2}This is your week, innit, this week?
Stop saying that.
233
00:10:01,760 --> 00:10:04,120
{\an2}You said that last week
and it was an absolute calamity.
234
00:10:06,000 --> 00:10:09,120
{\an2}Praline white chocolate ganache.
That can start setting.
235
00:10:09,160 --> 00:10:11,560
{\an2}Unless each element is
set completely...
236
00:10:11,600 --> 00:10:13,800
{\an2}Have to make my ganache and get it
cool in time,
237
00:10:13,840 --> 00:10:15,840
{\an2}ready for when I do the assembly.
238
00:10:15,880 --> 00:10:19,000
{\an2}..once assembled the tortes will
slump and sag.
239
00:10:19,040 --> 00:10:21,200
{\an2}It's all about chilling it,
that's the main thing.
240
00:10:21,240 --> 00:10:25,160
{\an2}But for Nicky, getting her mousse
right is make or break.
241
00:10:25,200 --> 00:10:28,600
{\an2}It's going to have a chocolate
almond torte on top and it's got...
242
00:10:28,640 --> 00:10:30,560
{\an2}On the top? On the top.
That's brave, isn't it?
243
00:10:30,600 --> 00:10:33,120
{\an2}It is brave.
This is a wild and crazy time.
244
00:10:33,160 --> 00:10:35,520
{\an2}Have you tested this, Nicky?
I have.
245
00:10:35,560 --> 00:10:38,640
{\an2}A couple of times and it's set.
246
00:10:38,680 --> 00:10:42,040
{\an2}Nicky's topsy-turvy torte is
flavoured with vanilla rum
247
00:10:42,080 --> 00:10:44,320
{\an2}and will perch upon her
chocolate mousse.
248
00:10:44,360 --> 00:10:47,600
{\an2}Piped ganache and tempered chocolate
shards will complete
249
00:10:47,640 --> 00:10:48,880
{\an2}her precarious bake.
250
00:10:48,920 --> 00:10:51,560
{\an2}I love it when they call you brave.
Nicky the Braveheart.
251
00:10:51,600 --> 00:10:53,960
{\an2}You've just got to hope it all holds
together. Uh-huh.
252
00:10:54,000 --> 00:10:57,840
{\an2}You'll be on your horse, at that
point, painted blue.
253
00:10:57,880 --> 00:10:59,480
{\an2}Off I go!
254
00:10:59,520 --> 00:11:00,720
{\an2}Freedom!
255
00:11:03,200 --> 00:11:07,560
{\an2}Bakers, you are halfway through.
Keep baking.
256
00:11:07,600 --> 00:11:10,000
{\an2}I can work with halfway through.
I feel good.
257
00:11:10,040 --> 00:11:11,400
{\an2}Just having a little look.
258
00:11:11,440 --> 00:11:12,720
{\an2}Underbake their tortes
259
00:11:12,760 --> 00:11:15,200
{\an2}and they'll remain too dense
and claggy.
260
00:11:15,240 --> 00:11:17,800
{\an2}They're about done.
I will give them 30 more seconds.
261
00:11:17,840 --> 00:11:21,400
{\an2}Overbake and they'll become dry
and crumble apart.
262
00:11:21,440 --> 00:11:23,240
{\an2}I think I'm going to come out.
263
00:11:23,280 --> 00:11:25,000
{\an2}We're coming out the oven.
264
00:11:25,040 --> 00:11:26,840
{\an2}Call it a day. That's looking good,
265
00:11:26,880 --> 00:11:29,360
{\an2}it's got a nice crunchy top which is
what we wanted.
266
00:11:29,400 --> 00:11:30,720
{\an2}No major cracks.
267
00:11:33,600 --> 00:11:36,160
{\an2}Put my bloody tray in wrong.
Now it's got a tilt on it.
268
00:11:37,720 --> 00:11:38,960
{\an2}That is really annoying.
269
00:11:39,000 --> 00:11:40,760
{\an2}What's happened? I had a bit of
a mishap.
270
00:11:40,800 --> 00:11:42,600
{\an2}As you can see,
it's slightly slanted.
271
00:11:42,640 --> 00:11:44,600
{\an2}I don't think it looks that bad.
272
00:11:44,640 --> 00:11:47,440
{\an2}You could ski down it, couldn't you?
Or sledge down it or something.
273
00:11:47,480 --> 00:11:49,400
{\an2}A little slope. Yeah, that's it.
274
00:11:49,440 --> 00:11:51,600
{\an2}Can't use that one. All my truffles
are going to roll off.
275
00:11:51,640 --> 00:11:53,600
{\an2}Always something
to test you, isn't there?
276
00:11:53,640 --> 00:11:55,960
{\an2}Get them in the freezer,
so they're nice and solid.
277
00:11:56,000 --> 00:11:59,280
{\an2}While Dan's starting his chocolate
torte once again...
278
00:11:59,320 --> 00:12:02,080
{\an2}My kind of baking now.
Chuck it all in, hope for the best.
279
00:12:02,120 --> 00:12:04,800
{\an2}..the rest of the bakers are leaving
theirs to cool...
280
00:12:04,840 --> 00:12:06,800
{\an2}But that's the main thing. If that
doesn't cool down,
281
00:12:06,840 --> 00:12:08,480
{\an2}then we're pretty much screwed.
282
00:12:08,520 --> 00:12:10,360
{\an2}Can I say that?
283
00:12:10,400 --> 00:12:13,520
{\an2}..and can begin making their
exquisite decorations.
284
00:12:13,560 --> 00:12:15,920
{\an2}Guess what? More chocolate.
285
00:12:15,960 --> 00:12:18,400
{\an2}I'm tempering my chocolate.
And the better the temper,
286
00:12:18,440 --> 00:12:21,360
{\an2}the quicker the set, the nicer
the snap, the brighter it is.
287
00:12:21,400 --> 00:12:23,880
{\an2}They do like a bit of tempering.
It's like showing off in the baking
288
00:12:23,920 --> 00:12:26,720
{\an2}world. It is a little bit, isn't it?
Just tempered these shapes,
289
00:12:26,760 --> 00:12:29,200
{\an2}everyone. Check this out.
290
00:12:29,240 --> 00:12:30,680
{\an2}Prue and Paul are expecting
291
00:12:30,720 --> 00:12:33,280
{\an2}beautiful elaborate
chocolate decorations.
292
00:12:33,320 --> 00:12:34,960
{\an2}Oh, God. Act busy.
293
00:12:35,000 --> 00:12:36,720
{\an2}But the more intricate the design...
294
00:12:36,760 --> 00:12:39,040
{\an2}These are for the chocolate nest.
295
00:12:39,080 --> 00:12:41,200
{\an2}..the greater the chance they
could crack.
296
00:12:41,240 --> 00:12:44,000
{\an2}Oh! OK, they're all cracking.
297
00:12:44,040 --> 00:12:47,120
{\an2}I shouldn't have chose this mould.
What is wrong with me?
298
00:12:47,160 --> 00:12:48,640
{\an2}I need to redo them.
299
00:12:48,680 --> 00:12:51,200
{\an2}How are you going, Josh? A bit of
a nozzle issue at the moment.
300
00:12:51,240 --> 00:12:53,520
{\an2}A nozzle issue? Yes, it's setting in
the nozzle.
301
00:12:53,560 --> 00:12:55,000
{\an2}What if I hold you like a baby?
302
00:12:55,040 --> 00:12:56,880
{\an2}You hold him and I'll hold you.
303
00:12:58,440 --> 00:13:00,240
{\an2}Did that work? Not really, no.
304
00:13:00,280 --> 00:13:02,200
{\an2}Surely that's not supposed
to happen?
305
00:13:02,240 --> 00:13:04,080
{\an1}LAUGHTER
306
00:13:04,120 --> 00:13:06,000
{\an2}GASPING
I should go.
307
00:13:06,040 --> 00:13:07,520
{\an2}Bye-bye. Let's just go.
308
00:13:07,560 --> 00:13:10,840
{\an2}Right, are you flat and balanced?
309
00:13:10,880 --> 00:13:12,240
{\an2}Yes, you are.
310
00:13:12,280 --> 00:13:13,960
{\an2}It's going to be really tight now.
311
00:13:15,520 --> 00:13:19,600
{\an2}Bakers, I don't want to bother you,
but you've got half an hour left.
312
00:13:19,640 --> 00:13:21,000
{\an2}You've just bothered them.
313
00:13:22,560 --> 00:13:24,840
{\an2}Like a baking pirate.
314
00:13:24,880 --> 00:13:26,840
{\an2}With their chocolate
sponges cooled...
315
00:13:26,880 --> 00:13:28,720
{\an2}If it's hot it's going to melt.
316
00:13:28,760 --> 00:13:30,280
{\an2}..and fillings set...
317
00:13:30,320 --> 00:13:33,240
{\an2}This is my mousse, it will be fine.
318
00:13:33,280 --> 00:13:34,680
{\an2}..assembly can begin.
319
00:13:35,800 --> 00:13:38,760
{\an2}I'm alternating praline ganache
with the mascarpone cream.
320
00:13:38,800 --> 00:13:40,320
{\an2}But the taller the torte...
321
00:13:40,360 --> 00:13:41,640
{\an2}I've got many layers going on.
322
00:13:41,680 --> 00:13:43,080
{\an2}..the tougher the task.
323
00:13:43,120 --> 00:13:44,400
{\an2}So I'm making three layers.
324
00:13:44,440 --> 00:13:46,520
{\an2}Making sure I get a nice straight
cake rather than
325
00:13:46,560 --> 00:13:49,080
{\an2}a wonky one. No collapses.
326
00:13:49,120 --> 00:13:53,240
{\an2}I hope the glaze is cool, otherwise
it will just melt everything else.
327
00:13:53,280 --> 00:13:54,840
{\an2}It's actually working.
328
00:13:54,880 --> 00:13:56,960
{\an2}Ey, I love it when a plan
comes together.
329
00:13:57,000 --> 00:14:00,320
{\an2}It is a big gamble because the cake
sits on the top,
330
00:14:00,360 --> 00:14:02,280
{\an2}but we'll go large or go home.
331
00:14:02,320 --> 00:14:05,440
{\an2}A bit of unmelted chocolate.
Oh, it's just such a mess.
332
00:14:05,480 --> 00:14:06,880
{\an2}It looks like a mess, isn't it?
333
00:14:06,920 --> 00:14:08,320
{\an2}Is it supposed to look like that?
334
00:14:08,360 --> 00:14:10,480
{\an2}Yeah, it is rough and ready.
335
00:14:10,520 --> 00:14:12,160
{\an2}No, then just own it. Yeah.
336
00:14:12,200 --> 00:14:15,080
{\an2}I'm going to conceal the messy edge
with the collar.
337
00:14:15,120 --> 00:14:16,880
{\an2}Get my cake out, take two.
338
00:14:19,280 --> 00:14:21,320
{\an2}That looks a bit more like it.
339
00:14:23,680 --> 00:14:26,120
{\an2}Bakers, you've got 15 minutes left.
340
00:14:27,200 --> 00:14:30,120
{\an2}Bang it straight in the freezer.
Let's do this.
341
00:14:30,160 --> 00:14:34,920
{\an2}Now, the piping.
This is really difficult.
342
00:14:34,960 --> 00:14:36,640
{\an2}My hand's shaking.
343
00:14:36,680 --> 00:14:38,280
{\an1}SHE GASPS
344
00:14:38,320 --> 00:14:40,760
{\an2}I messed that!
345
00:14:40,800 --> 00:14:42,200
{\an2}It's not worked.
346
00:14:46,080 --> 00:14:47,720
{\an2}It's magic!
347
00:14:47,760 --> 00:14:51,120
{\an2}Need to do some decorations.
My leaves haven't worked.
348
00:14:51,160 --> 00:14:52,960
{\an2}I'm going to put some of this
on here.
349
00:14:53,000 --> 00:14:55,280
{\an2}Tickety-boo, I've just took that out
of the freezer.
350
00:14:55,320 --> 00:14:56,800
{\an2}Right. So here we go, glazing.
351
00:14:58,600 --> 00:15:00,920
{\an2}Bakers, you have only one
minute left.
352
00:15:00,960 --> 00:15:04,400
{\an2}Do we, really?
Gosh, Paul is going to hate it.
353
00:15:04,440 --> 00:15:06,880
{\an2}Popping some tempered chocolate on.
354
00:15:06,920 --> 00:15:09,120
{\an2}I'm finished. I want to eat that.
355
00:15:09,160 --> 00:15:11,120
{\an2}White chocolate first.
Then truffles.
356
00:15:12,600 --> 00:15:14,840
{\an2}It is really messy.
357
00:15:14,880 --> 00:15:16,600
{\an2}I'm so embarrassed.
358
00:15:18,720 --> 00:15:20,120
{\an2}Finished!
359
00:15:20,160 --> 00:15:23,120
{\an2}OK, bakers, that is your time up.
360
00:15:23,160 --> 00:15:26,040
{\an2}Please step away from your bakes.
Well done.
361
00:15:26,080 --> 00:15:27,920
{\an2}Where did that time go? Well done.
362
00:15:30,480 --> 00:15:31,600
{\an2}Go on, Saku.
363
00:15:31,640 --> 00:15:34,120
{\an2}Did you just put 40 raspberries
in your mouth?
364
00:15:36,200 --> 00:15:37,520
{\an8}That was massive.
365
00:15:42,000 --> 00:15:45,000
{\an8}The bakers' flourless chocolate
tortes will now face
366
00:15:45,040 --> 00:15:47,160
{\an8}the judgment of Paul and Prue.
367
00:15:47,200 --> 00:15:49,160
{\an2}Hello, Nicky. Hi, Nicky.
Hello. Hi, Nicky.
368
00:15:53,360 --> 00:15:55,120
{\an8}Straight off I think it
looks amazing.
369
00:15:55,160 --> 00:15:57,560
{\an2}Nicky, I agree. I think it's
a little work of art.
370
00:15:57,600 --> 00:16:00,560
{\an2}It's elegant, it's classy and cool.
371
00:16:00,600 --> 00:16:02,120
{\an2}And the shine is amazing.
372
00:16:02,160 --> 00:16:03,960
{\an2}Let's see what it tastes like.
373
00:16:04,000 --> 00:16:06,280
{\an2}Oh, don't.
The proof is in the pudding.
374
00:16:06,320 --> 00:16:07,720
{\an2}It is.
375
00:16:07,760 --> 00:16:10,200
{\an2}The mousse is holding its shape,
which is great.
376
00:16:13,760 --> 00:16:16,360
{\an2}Mm, the flavours are great,
really strong chocolate.
377
00:16:16,400 --> 00:16:18,480
{\an2}It probably needed a fruit in there,
like a raspberry or
378
00:16:18,520 --> 00:16:19,920
{\an2}a strawberry or something tart
379
00:16:19,960 --> 00:16:22,040
{\an2}to break down that chocolate
a little bit.
380
00:16:22,080 --> 00:16:24,720
{\an2}But I think you've done
a decent job. Thank you. Thank you.
381
00:16:24,760 --> 00:16:25,840
{\an2}WHISPERING: Very good.
382
00:16:29,880 --> 00:16:32,320
{\an8}The outside doesn't look so good.
A bit wobbly.
383
00:16:32,360 --> 00:16:33,560
{\an2}I think if you take the sides off
384
00:16:33,600 --> 00:16:35,200
{\an2}and look at the top, it looks
really nice.
385
00:16:35,240 --> 00:16:38,040
{\an2}Let's have a look at it
and see what it's like inside.
386
00:16:38,080 --> 00:16:39,480
{\an2}Is this ground almonds in here?
387
00:16:39,520 --> 00:16:41,320
{\an2}Ground almonds, ground hazelnuts.
388
00:16:44,680 --> 00:16:46,280
{\an2}The flavour of the cake
and the flavour of
389
00:16:46,320 --> 00:16:48,560
{\an2}the praline mousse work beautifully
well together
390
00:16:48,600 --> 00:16:50,600
{\an2}with that chocolate top.
It's lovely.
391
00:16:54,400 --> 00:16:57,600
{\an8}I love the height, it looks very
spectacular.
392
00:16:57,640 --> 00:16:59,360
{\an2}Oh, drop through.
393
00:16:59,400 --> 00:17:02,160
{\an2}Oh! Ooh, look at that.
394
00:17:05,600 --> 00:17:08,560
{\an2}The flavour is fantastic.
The cherry flavour's beautiful.
395
00:17:08,600 --> 00:17:11,680
{\an2}But the cherry and the mascarpone
filling that you've got
396
00:17:11,720 --> 00:17:14,560
{\an2}is a bit weak. If you'd had
overnight to set it,
397
00:17:14,600 --> 00:17:15,920
{\an2}it would have been better.
398
00:17:19,160 --> 00:17:20,840
{\an8}I like the colour, I like the shine.
399
00:17:20,880 --> 00:17:24,440
{\an2}The sides, however, are not
particularly good. Oh, dear.
400
00:17:24,480 --> 00:17:26,920
{\an2}This is definitely dessert
rather than cake.
401
00:17:28,320 --> 00:17:29,920
{\an2}It is absolutely delicious.
402
00:17:29,960 --> 00:17:31,960
{\an2}The tartness of the raspberries
come through.
403
00:17:32,000 --> 00:17:33,280
{\an2}You really get the chocolate.
404
00:17:33,320 --> 00:17:36,440
{\an2}I mean, it tastes amazing, but it's
almost like a pudding, isn't it?
405
00:17:38,800 --> 00:17:41,680
{\an8}Where are the leaves?
406
00:17:41,720 --> 00:17:45,280
{\an2}I hate that mould so much.
It's in the bin. OK.
407
00:17:45,320 --> 00:17:47,120
{\an2}It's a little bit messy where
the collar joins
408
00:17:47,160 --> 00:17:49,080
{\an2}the cake, cos you want that nice
and smooth.
409
00:17:49,120 --> 00:17:52,000
{\an2}Well, do you know what, it still
looks extremely inviting.
410
00:17:52,040 --> 00:17:53,160
{\an2}OK. Thank you, Prue.
411
00:17:57,040 --> 00:17:59,240
{\an2}The cake is a little bit dry.
OK.
412
00:17:59,280 --> 00:18:00,600
{\an2}And very crumbly.
413
00:18:00,640 --> 00:18:03,520
{\an2}I do think you need more cherries,
more cherry brandy.
414
00:18:03,560 --> 00:18:06,040
{\an2}More chocolate.
It's got no real flavour.
415
00:18:06,080 --> 00:18:08,760
{\an2}Bloody hell. Um... Does that mean
it's got no calories in it?
416
00:18:08,800 --> 00:18:11,640
{\an2}Yeah. No flavour, no calories.
417
00:18:14,240 --> 00:18:17,640
{\an8}Well, I must say I think it looks
very neat and quite original.
418
00:18:17,680 --> 00:18:19,480
{\an2}A little bit more height would have
been nicer.
419
00:18:19,520 --> 00:18:21,240
{\an2}Don't forget to try your
chilli truffle.
420
00:18:21,280 --> 00:18:23,920
{\an2}Is this going to blow my head
off, Dan? Hopefully not.
421
00:18:26,240 --> 00:18:29,640
{\an2}I don't mind the chilli.
I think the texture's too gluey.
422
00:18:29,680 --> 00:18:31,680
{\an2}It reminds me a little bit of
Mexico, but I think it's
423
00:18:31,720 --> 00:18:33,480
{\an2}a little bit overwhelming on
the alcohol.
424
00:18:33,520 --> 00:18:35,000
{\an2}Yeah, I would agree with that.
425
00:18:37,600 --> 00:18:41,240
{\an8}I'm not sure that finish looks as
good as it could.
426
00:18:41,280 --> 00:18:43,440
{\an2}Come on, I'm dying for
a bite of ginger.
427
00:18:46,680 --> 00:18:48,000
{\an2}The ginger's lovely and strong,
428
00:18:48,040 --> 00:18:49,880
{\an2}I like it. But the texture of
429
00:18:49,920 --> 00:18:52,800
{\an2}the cake is very puddingy,
too moist.
430
00:18:52,840 --> 00:18:54,480
{\an2}The ginger brings the heat,
431
00:18:54,520 --> 00:18:56,160
{\an2}but what I do get is
432
00:18:56,200 --> 00:18:59,160
{\an2}a ton of amaretto.
For me, it's drowned it.
433
00:19:02,080 --> 00:19:03,280
{\an8}It's a bit messy.
434
00:19:03,320 --> 00:19:07,000
{\an8}And the "Saku" written, it probably
needed to be little bit more stark.
435
00:19:07,040 --> 00:19:09,600
{\an2}If you'd done that in white
chocolate it would have stood
out better.
436
00:19:13,840 --> 00:19:15,560
{\an2}That's very chocolaty.
437
00:19:15,600 --> 00:19:16,920
{\an2}The raspberry's coming through.
438
00:19:16,960 --> 00:19:18,440
{\an2}The chocolate's beautiful
and strong.
439
00:19:18,480 --> 00:19:21,480
{\an2}But it's a little bit too gooey in
the middle.
440
00:19:21,520 --> 00:19:24,000
{\an2}It's quite heavy,
and so you can't eat a lot of it.
441
00:19:28,080 --> 00:19:30,120
{\an8}Very elegant.
It is very elegant.
442
00:19:30,160 --> 00:19:32,640
{\an2}It's beautifully smooth,
you've got a lovely shine to it.
443
00:19:32,680 --> 00:19:35,040
{\an2}The chocolate decorations are good,
the pipework is good.
444
00:19:35,080 --> 00:19:37,680
{\an2}So let's see if it's as good inside
as it is outside.
445
00:19:39,040 --> 00:19:40,600
{\an2}That looks amazing.
446
00:19:40,640 --> 00:19:41,960
{\an2}Doesn't that look pretty?
447
00:19:44,520 --> 00:19:47,560
{\an2}I love it, it's very strong on
the coffee. Yeah.
448
00:19:47,600 --> 00:19:49,200
{\an2}I think it's beautiful. Oh, my gosh.
449
00:19:49,240 --> 00:19:51,120
{\an2}You've got a Swiss meringue
buttercream in there
450
00:19:51,160 --> 00:19:54,480
{\an2}which is like silk. And the level of
coffee is spot-on.
451
00:19:54,520 --> 00:19:56,680
{\an2}I think the sponges have
compressed a little.
452
00:19:56,720 --> 00:19:59,440
{\an2}Your cake was completely flourless,
wasn't it? Yeah.
453
00:19:59,480 --> 00:20:01,080
{\an2}That's why it's compressed a bit.
454
00:20:01,120 --> 00:20:03,840
{\an2}But overall you've done
a very good job. Oh, thank you.
455
00:20:03,880 --> 00:20:06,560
{\an2}Well done. Thank you very much. Oh!
456
00:20:06,600 --> 00:20:08,160
{\an2}What the hell?
457
00:20:08,200 --> 00:20:10,000
{\an2}That couldn't have gone
better, really.
458
00:20:10,040 --> 00:20:11,360
{\an2}It didn't go great.
459
00:20:11,400 --> 00:20:13,720
{\an2}Yeah, chocolate week,
I'm not loving all this.
460
00:20:15,640 --> 00:20:19,360
{\an2}They said it is not elegant.
I accept that.
461
00:20:19,400 --> 00:20:22,160
{\an2}Just like myself - simple.
462
00:20:23,240 --> 00:20:24,760
{\an2}That's how I like everything.
463
00:20:24,800 --> 00:20:29,160
{\an2}Prue called it elegant,
classy and cool.
464
00:20:29,200 --> 00:20:31,800
{\an2}I can go off skipping into
the meadows
465
00:20:31,840 --> 00:20:33,480
{\an2}ready for my technical.
466
00:20:33,520 --> 00:20:36,240
{\an2}Yes. Bye!
467
00:20:40,560 --> 00:20:43,320
{\an2}The bakers could practise their
Signature Bake,
468
00:20:43,360 --> 00:20:45,840
{\an2}but they have no idea what awaits
them in their chocolaty
469
00:20:45,880 --> 00:20:47,000
{\an2}Technical Challenge.
470
00:20:48,680 --> 00:20:49,920
{\an2}Welcome back, bakers.
471
00:20:49,960 --> 00:20:52,280
{\an2}It's time for your
Technical Challenge.
472
00:20:52,320 --> 00:20:54,320
{\an2}Now this challenge has been set by
473
00:20:54,360 --> 00:20:57,000
{\an2}the princess of puddings,
Prue Leith.
474
00:20:57,040 --> 00:20:59,080
{\an2}Do you have any words of wisdom?
475
00:20:59,120 --> 00:21:00,800
{\an2}Yes. When working with
476
00:21:00,840 --> 00:21:04,800
{\an2}the chocolate you need
perseverance and patience.
477
00:21:04,840 --> 00:21:07,680
{\an2}As always this challenge is
judged blind,
478
00:21:07,720 --> 00:21:11,000
{\an2}so, Prue and Paul, you may now leave
the tent, thank you.
479
00:21:11,040 --> 00:21:13,080
{\an2}They're going to do some
gymnastics.
480
00:21:13,120 --> 00:21:16,360
{\an2}Prue's got a pommel horse.
Paul's going to get in his leotard.
481
00:21:16,400 --> 00:21:18,040
{\an2}OK, so Prue would like you
482
00:21:18,080 --> 00:21:23,200
{\an2}to make six perfectly baked
individual cheesecakes.
483
00:21:23,240 --> 00:21:25,520
{\an2}Your cheesecakes must comprise of
484
00:21:25,560 --> 00:21:27,200
{\an2}a caramelised white chocolate
485
00:21:27,240 --> 00:21:30,720
{\an2}filling, on top of an oaty
biscuit base.
486
00:21:30,760 --> 00:21:34,960
{\an2}Topped with a blackcurrant jelly
and white chocolate decoration.
487
00:21:35,000 --> 00:21:37,880
{\an2}You have two hours. On your marks.
Get set.
488
00:21:37,920 --> 00:21:41,400
{\an2}B to the A to the K to the E.
Let's bake, let's bake!
489
00:21:41,440 --> 00:21:43,760
{\an1}LAUGHTER
490
00:21:43,800 --> 00:21:46,080
{\an2}I don't think that's a lot of
time, though. Two hours to make
491
00:21:46,120 --> 00:21:49,120
{\an2}a set, baked cheesecake. So there's
a lot of pressure to this.
492
00:21:49,160 --> 00:21:50,760
{\an2}Never made caramelised
white chocolate,
493
00:21:50,800 --> 00:21:53,880
{\an2}never made a cheesecake.
So basically I'm in the dark here.
494
00:21:55,760 --> 00:21:59,520
{\an2}Prue, this looks quite a complicated
technical, is it?
495
00:21:59,560 --> 00:22:02,000
{\an2}There are a few hurdles to get over.
496
00:22:02,040 --> 00:22:05,600
{\an2}The really tricky thing is
caramelising the chocolate.
497
00:22:05,640 --> 00:22:07,680
{\an2}They need to stick it in
the microwave
498
00:22:07,720 --> 00:22:10,560
{\an2}and every 30 seconds give it a stir.
499
00:22:10,600 --> 00:22:12,480
{\an2}Another 30 seconds, give it a stir,
500
00:22:12,520 --> 00:22:16,080
{\an2}until it gets this straw colour.
But don't overdo it.
501
00:22:16,120 --> 00:22:18,440
{\an2}So they could burn it? Yeah.
502
00:22:18,480 --> 00:22:21,920
{\an2}Mm, the fact that you've caramelised
the white chocolate - it's silky,
503
00:22:21,960 --> 00:22:23,760
{\an2}it's lovely, luxurious.
504
00:22:23,800 --> 00:22:26,240
{\an2}And I'm curious to see how they're
going to deal
505
00:22:26,280 --> 00:22:27,560
{\an2}with this white chocolate.
506
00:22:27,600 --> 00:22:29,920
{\an2}That could catch the bakers out,
which in turn
507
00:22:29,960 --> 00:22:32,280
{\an2}throws their timings out,
which in turn ends
508
00:22:32,320 --> 00:22:35,560
{\an2}in melting messes all over
the top.
509
00:22:35,600 --> 00:22:36,920
{\an2}You're a gloomy fellow.
510
00:22:36,960 --> 00:22:38,560
{\an1}THEY LAUGH
511
00:22:40,960 --> 00:22:42,480
{\an2}Instruction number one,
512
00:22:42,520 --> 00:22:45,720
{\an2}make the biscuit base using
the rubbing in method.
513
00:22:45,760 --> 00:22:49,080
{\an2}So I've just combined the flour
and butter.
514
00:22:49,120 --> 00:22:50,960
{\an2}Then add the oats. Number two,
515
00:22:51,000 --> 00:22:53,080
{\an2}spread the mixture out on a tray
and bake.
516
00:22:53,120 --> 00:22:55,560
{\an2}I want those oats to get
a nice bit of colour on them.
517
00:22:55,600 --> 00:22:57,560
{\an2}I don't think it's going to need
very much,
518
00:22:57,600 --> 00:22:59,560
{\an2}just get it a wee bit crisp.
519
00:22:59,600 --> 00:23:03,520
{\an2}Five minutes and then check.
Blooming hell, it's hot, innit?
520
00:23:03,560 --> 00:23:05,680
{\an2}I'll be honest with you, every time
I come to this area
521
00:23:05,720 --> 00:23:08,320
{\an2}my temperature actually goes up.
522
00:23:08,360 --> 00:23:10,320
{\an2}I do have that effect.
523
00:23:10,360 --> 00:23:12,920
{\an2}Next is move on to
the blackcurrant jelly.
524
00:23:12,960 --> 00:23:16,200
{\an2}Which very helpfully says,
"Make blackcurrant jelly".
525
00:23:16,240 --> 00:23:19,000
{\an2}Feeling jelly, jelly!
SHE LAUGHS
526
00:23:19,040 --> 00:23:21,000
{\an2}I've left some of
the blackcurrants whole for
527
00:23:21,040 --> 00:23:22,280
{\an2}a bit of texture, to be honest.
528
00:23:22,320 --> 00:23:24,560
{\an2}It's more civilised, innit,
to sieve your jelly.
529
00:23:24,600 --> 00:23:26,320
{\an2}Hello. Hello. How are you?
530
00:23:26,360 --> 00:23:28,320
{\an2}I'm good. I'm just going to squeeze
my gelatine.
531
00:23:28,360 --> 00:23:30,960
{\an2}Do you like gelatine?
No, this is a pig's trotter.
532
00:23:31,000 --> 00:23:32,760
{\an2}Oh, is that what it is?
Basically.
533
00:23:32,800 --> 00:23:34,880
{\an2}We should all be just vegan at this
point, shouldn't we?
534
00:23:34,920 --> 00:23:37,320
{\an2}Yeah, are you a vegan? No.
535
00:23:37,360 --> 00:23:38,680
{\an2}Well, there you are.
536
00:23:38,720 --> 00:23:41,880
{\an2}So now pour into the lined tray
to set.
537
00:23:41,920 --> 00:23:44,120
{\an2}That's got to go in
the fridge surely.
538
00:23:44,160 --> 00:23:45,360
{\an2}I'm getting them out.
539
00:23:45,400 --> 00:23:46,640
{\an2}Happy with the biscuit.
540
00:23:46,680 --> 00:23:48,240
{\an2}Then give it a good old blitz.
541
00:23:49,280 --> 00:23:52,320
{\an2}So I'm just going to get the biscuit
base into the mould.
542
00:23:52,360 --> 00:23:54,200
{\an2}Equal amounts.
543
00:23:54,240 --> 00:23:56,040
{\an2}The right amount in each one
544
00:23:56,080 --> 00:23:59,360
{\an2}didn't end up the way I thought it
would. That's OK.
545
00:23:59,400 --> 00:24:01,920
{\an2}Patted it down, so it's gone nice
and set. Right.
546
00:24:01,960 --> 00:24:04,840
{\an2}Next on the agenda, caramelising
some white chocolate.
547
00:24:04,880 --> 00:24:08,760
{\an2}Caramelised white chocolate.
I don't know what it is.
548
00:24:08,800 --> 00:24:11,200
{\an2}I've done a caramelised white
chocolate before. Can't remember
549
00:24:11,240 --> 00:24:13,240
{\an2}when I did it and what it was for,
but I have done one.
550
00:24:13,280 --> 00:24:14,880
{\an2}Caramelising white chocolate will
551
00:24:14,920 --> 00:24:17,280
{\an2}test the bakers' knowledge
and nerve.
552
00:24:17,320 --> 00:24:18,680
{\an2}Heat the chocolate in bursts in
553
00:24:18,720 --> 00:24:21,120
{\an2}the microwave, stirring between each
burst.
554
00:24:21,160 --> 00:24:22,400
{\an2}What's a burst?
555
00:24:22,440 --> 00:24:23,840
{\an2}Kind of like ten seconds.
556
00:24:23,880 --> 00:24:25,360
{\an2}Not long enough in the microwave
557
00:24:25,400 --> 00:24:27,400
{\an2}and it could be grainy
and unpleasant.
558
00:24:27,440 --> 00:24:29,880
{\an2}I'm literally just going to do,
like, 30 seconds bursts.
559
00:24:29,920 --> 00:24:32,600
{\an2}But white chocolate's high sugar
content means even
560
00:24:32,640 --> 00:24:35,520
{\an2}a few seconds too long could
mean disaster.
561
00:24:35,560 --> 00:24:38,080
{\an2}But I'm not going to do any more
than 20 second bursts, just cos you
562
00:24:38,120 --> 00:24:39,760
{\an2}never know, it might start burning.
563
00:24:39,800 --> 00:24:42,720
{\an2}My burst is 1 minute 30 seconds on
a medium.
564
00:24:44,640 --> 00:24:46,000
{\an2}Nothing's happening.
565
00:24:46,040 --> 00:24:49,640
{\an2}Oh! Prue did say perseverance
and patience.
566
00:24:49,680 --> 00:24:51,920
{\an2}It should go a browny colour.
567
00:24:51,960 --> 00:24:54,960
{\an2}Nothing happens. Still looks white.
568
00:24:55,000 --> 00:24:56,840
{\an2}It's starting to change texture.
569
00:24:59,360 --> 00:25:01,480
{\an2}I've burnt it. I've burnt my
chocolate.
570
00:25:03,320 --> 00:25:04,880
{\an2}Right, I'm starting again.
571
00:25:04,920 --> 00:25:06,480
{\an2}Has anyone actually managed it yet?
572
00:25:06,520 --> 00:25:07,840
{\an2}Yeah, that's me, that is.
573
00:25:07,880 --> 00:25:09,840
{\an2}I just don't want to push it
any further.
574
00:25:09,880 --> 00:25:11,160
{\an2}Yes. I think we're about there,
575
00:25:11,200 --> 00:25:12,760
{\an2}so I think I'm going to leave it
at that.
576
00:25:12,800 --> 00:25:16,040
{\an2}Looks good. I don't know if it is
the right consistency.
577
00:25:16,080 --> 00:25:18,040
{\an2}I'm going to leave it now.
578
00:25:18,080 --> 00:25:19,440
{\an1}MICROWAVE BEEPS
579
00:25:19,480 --> 00:25:21,960
{\an2}Oh, no. No!
580
00:25:23,320 --> 00:25:26,600
{\an2}It's burnt, I hate white chocolate.
It's the bane of my existence.
581
00:25:26,640 --> 00:25:28,560
{\an2}I feel like I'm going to set up
a charity
582
00:25:28,600 --> 00:25:31,280
{\an2}for everybody who's ever worked
with caramelised white chocolate.
583
00:25:31,320 --> 00:25:34,360
{\an2}Right, it's fine, we're not going to
stress too much about it.
584
00:25:35,600 --> 00:25:38,960
{\an2}Bakers, you are halfway through!
585
00:25:39,000 --> 00:25:41,640
{\an2}Right, so now I'm going to beat
the cream cheese, add the egg,
586
00:25:41,680 --> 00:25:43,920
{\an2}mix in my caramelised chocolate,
cornflour and cream.
587
00:25:43,960 --> 00:25:46,200
{\an2}While most of the bakers move onto
their filling...
588
00:25:46,240 --> 00:25:48,400
{\an2}I'm not sure at all what consistency
I'm looking for.
589
00:25:48,440 --> 00:25:50,920
{\an2}..Rowan...
I beg of you, please work.
590
00:25:50,960 --> 00:25:52,720
{\an2}..Tasha...
I need to get a wriggle on.
591
00:25:52,760 --> 00:25:54,080
{\an2}..and Dana are still struggling
592
00:25:54,120 --> 00:25:55,880
{\an2}to caramelise their
white chocolate.
593
00:25:55,920 --> 00:25:57,800
{\an2}I think there'll come a point where
I just give up
594
00:25:57,840 --> 00:25:59,400
{\an2}and just use white chocolate.
595
00:26:00,640 --> 00:26:02,680
{\an2}So pour my filling over
the biscuits and bake.
596
00:26:02,720 --> 00:26:03,800
{\an2}They're going in.
597
00:26:03,840 --> 00:26:07,840
{\an2}Now, obviously there's no bake time.
I'm going to start with 30 minutes.
598
00:26:07,880 --> 00:26:09,320
{\an2}15, and then check.
599
00:26:09,360 --> 00:26:13,720
{\an2}20. Between 15 and 25 minutes.
600
00:26:13,760 --> 00:26:15,120
{\an2}So it's a fairly big window.
601
00:26:16,680 --> 00:26:18,200
{\an2}It's just getting hotter.
602
00:26:18,240 --> 00:26:20,840
{\an2}You OK? Uh, not great.
603
00:26:20,880 --> 00:26:22,000
{\an2}I'm very hot.
604
00:26:22,040 --> 00:26:25,400
{\an2}I'm sweating! I'll fan you down
if you want?
605
00:26:25,440 --> 00:26:26,640
{\an2}It's working wonders, that.
606
00:26:26,680 --> 00:26:28,720
{\an2}How long we got left of the
challenge? 45 minutes.
607
00:26:28,760 --> 00:26:31,120
{\an2}Do you reckon you've got it in you
to do another 45 minutes of that?
608
00:26:31,160 --> 00:26:32,640
{\an2}Yeah, of course I could.
609
00:26:36,040 --> 00:26:37,520
{\an2}My chocolate's caramelised
610
00:26:37,560 --> 00:26:39,680
{\an2}after chuffing half an hour of
sodding about
611
00:26:39,720 --> 00:26:41,080
{\an2}with white chuffing chocolate.
612
00:26:41,120 --> 00:26:44,000
{\an2}My chocolate's not great,
but I'll make them anyway.
613
00:26:44,040 --> 00:26:46,520
{\an2}My chocolate's been caramelised,
so I'm happy.
614
00:26:46,560 --> 00:26:49,400
{\an2}I've literally just put it in
the oven. It's mental.
615
00:26:49,440 --> 00:26:51,200
{\an2}God, it will be fine.
616
00:26:51,240 --> 00:26:52,520
{\an2}Sod them.
617
00:26:52,560 --> 00:26:55,840
{\an2}OK, bakers, you've got 30
minutes left.
618
00:26:55,880 --> 00:26:57,280
{\an2}My God.
619
00:26:57,320 --> 00:26:59,040
{\an2}Right, let's have a nosy.
620
00:26:59,080 --> 00:27:00,760
{\an2}I'm going to give them five
more minutes.
621
00:27:00,800 --> 00:27:03,200
{\an2}They're out, I've no idea if they're
cooked or not.
622
00:27:03,240 --> 00:27:05,080
{\an2}I'm worried about, like,
the chilling time.
623
00:27:05,120 --> 00:27:07,080
{\an2}Get the jelly on, so my jelly
doesn't melt.
624
00:27:07,120 --> 00:27:09,160
{\an2}And then the cream on, so
my cream doesn't melt.
625
00:27:09,200 --> 00:27:11,240
{\an2}I would say they're coming out.
626
00:27:11,280 --> 00:27:14,240
{\an2}They've sunk. Could be good,
could be bad.
627
00:27:14,280 --> 00:27:16,160
{\an2}I'm just going to wang them in
the freezer.
628
00:27:16,200 --> 00:27:18,520
{\an2}A couple of kids have opted
to wear jumpers today on
629
00:27:18,560 --> 00:27:19,880
{\an2}the hottest day of the year.
630
00:27:19,920 --> 00:27:24,040
{\an2}I'm sweating at the moment.
Literally. It's very hot. So am I!
631
00:27:24,080 --> 00:27:27,120
{\an2}I match my shirt. My rouge, don't I?
632
00:27:27,160 --> 00:27:28,400
{\an2}It's hot.
633
00:27:28,440 --> 00:27:30,120
{\an2}I'm really dizzy.
634
00:27:30,160 --> 00:27:31,640
{\an2}Is Tash all right?
635
00:27:31,680 --> 00:27:34,160
{\an2}It's so hot, I think I need
some air.
636
00:27:34,200 --> 00:27:36,320
{\an2}You can take as much time as you
need, all right? OK.
637
00:27:36,360 --> 00:27:37,960
{\an2}Nice and slowly, get up for me.
638
00:27:38,000 --> 00:27:41,840
{\an2}Unfortunately the heat is taking its
toll on Tasha.
639
00:27:41,880 --> 00:27:44,640
{\an2}Make sure you take nice
and slow breathing, OK?
640
00:27:44,680 --> 00:27:47,320
{\an2}And she's been advised to take
a break from the tent.
641
00:27:47,360 --> 00:27:48,880
{\an2}Is she all right?
642
00:27:48,920 --> 00:27:51,080
{\an2}Just give yourself
a couple of minutes, OK?
643
00:27:53,720 --> 00:27:55,840
{\an2}There's still a bit of
a wobble in the middle.
644
00:27:55,880 --> 00:27:58,120
{\an2}So I'm going to give it another
five minutes.
645
00:27:58,160 --> 00:27:59,600
{\an2}Two more minutes.
646
00:27:59,640 --> 00:28:01,320
{\an2}Oh, I don't know.
647
00:28:01,360 --> 00:28:04,760
{\an2}Bakers, you have 15 minutes left.
648
00:28:04,800 --> 00:28:06,520
{\an2}Right, I'm getting these things out.
649
00:28:06,560 --> 00:28:08,280
{\an2}They've got the jiggle which
I wanted.
650
00:28:08,320 --> 00:28:10,560
{\an2}They just need to set fully,
but we haven't got long.
651
00:28:10,600 --> 00:28:12,520
{\an2}Getting them out could be
a bit tricky.
652
00:28:13,720 --> 00:28:15,960
{\an2}Oh, what do I do?
653
00:28:17,080 --> 00:28:18,400
{\an2}I think they're all right.
654
00:28:18,440 --> 00:28:20,480
{\an2}Got a slight bit of a wobble
on them,
655
00:28:20,520 --> 00:28:23,800
{\an2}so I think we're potentially
looking OK with that.
656
00:28:23,840 --> 00:28:26,760
{\an2}Hi, darling, how are you?
I'm gutted.
657
00:28:26,800 --> 00:28:29,680
{\an2}Tasha hasn't recovered enough
to finish the challenge.
658
00:28:29,720 --> 00:28:31,280
{\an2}I had a massive migraine last night.
659
00:28:31,320 --> 00:28:34,000
{\an2}I thought I would feel
better this morning, but...
660
00:28:34,040 --> 00:28:36,280
{\an2}I can see you're not well.
Go home, sweetheart.
661
00:28:36,320 --> 00:28:38,400
{\an2}Go and rest.
Come on, I'll walk you back.
662
00:28:39,720 --> 00:28:41,320
{\an2}Oh. Come on.
663
00:28:43,880 --> 00:28:47,680
{\an2}Right, so now place set jelly on top
of each of the cheesecakes.
664
00:28:47,720 --> 00:28:50,240
{\an2}Still it is hot,
I am really worried.
665
00:28:50,280 --> 00:28:52,000
{\an2}Oh, my gosh. It's just so stressful.
666
00:28:52,040 --> 00:28:54,720
{\an2}While they're still in the freezer,
I was putting these on top.
667
00:28:54,760 --> 00:28:56,600
{\an2}It just needs maximum time in
the freezer.
668
00:28:56,640 --> 00:28:59,960
{\an2}Oh, how am I going to do this?
It will melt.
669
00:29:00,000 --> 00:29:01,840
{\an2}Right, pipe a wavy line
of Chantilly cream down
670
00:29:01,880 --> 00:29:03,840
{\an2}the middle of each of
the cheesecakes.
671
00:29:03,880 --> 00:29:06,880
{\an2}Bakers you've got one minute left,
one minute.
672
00:29:06,920 --> 00:29:08,640
{\an2}Yeah, I'm really happy.
673
00:29:08,680 --> 00:29:10,480
{\an2}Ah, it's melting.
674
00:29:10,520 --> 00:29:11,840
{\an2}They're so hot.
675
00:29:11,880 --> 00:29:13,880
{\an2}Don't know what I'm doing.
676
00:29:13,920 --> 00:29:15,640
{\an2}NOEL: Bakers...
677
00:29:15,680 --> 00:29:17,480
{\an2}Melting, melting, melting.
678
00:29:17,520 --> 00:29:18,800
{\an2}..your time...
679
00:29:18,840 --> 00:29:20,600
{\an2}Oh, my God.
680
00:29:20,640 --> 00:29:21,640
{\an2}..is...
681
00:29:25,640 --> 00:29:27,080
{\an2}..up.
682
00:29:27,120 --> 00:29:28,440
{\an1}SIGHS
683
00:29:28,480 --> 00:29:31,880
{\an2}Please bring your cheesecakes
down to the gingham table
684
00:29:31,920 --> 00:29:34,560
{\an2}and place them behind
your photographs.
685
00:29:39,400 --> 00:29:43,560
{\an2}Prue and Paul are expecting six
identical elegantly decorated
686
00:29:43,600 --> 00:29:47,640
{\an2}cheesecakes with a silky,
caramelised white chocolate filling.
687
00:29:48,720 --> 00:29:51,480
{\an2}PAUL: OK shall we start over here
then?
688
00:29:51,520 --> 00:29:53,600
{\an2}These look relatively neat.
689
00:29:53,640 --> 00:29:55,640
{\an2}PRUE: And they all look identical.
690
00:29:55,680 --> 00:29:57,120
{\an2}Little bit dark, I think.
691
00:29:57,160 --> 00:29:59,240
{\an2}Yeah, little overbaked.
692
00:30:00,680 --> 00:30:02,560
{\an2}The cheesecake filling,
it is delicious
693
00:30:02,600 --> 00:30:04,960
{\an2}but it is a little bit
too caramelised.
694
00:30:05,000 --> 00:30:07,040
{\an2}From the sublime...
PRUE CHUCKLES
695
00:30:07,080 --> 00:30:09,040
{\an2}Well, this one is not very
good-looking.
696
00:30:09,080 --> 00:30:11,200
{\an2}Everything's been piled on top while
they're still hot
697
00:30:11,240 --> 00:30:13,480
{\an2}and everything's just pouring off.
698
00:30:13,520 --> 00:30:15,040
{\an2}The biscuit base is very good.
699
00:30:15,080 --> 00:30:17,160
{\an2}It's a bit grainy,
the actual filling as well.
700
00:30:17,200 --> 00:30:18,520
{\an2}The custard filling.
701
00:30:18,560 --> 00:30:21,560
{\an2}But they all look right size,
if I'm looking for a positive.
702
00:30:21,600 --> 00:30:23,040
{\an2}Now these look quite nice,
703
00:30:23,080 --> 00:30:25,560
{\an2}although there's a big dip
in the middle.
704
00:30:25,600 --> 00:30:28,120
{\an2}This is down to bringing them
out just a little bit too early.
705
00:30:28,160 --> 00:30:29,400
{\an2}But the jelly looks good,
706
00:30:29,440 --> 00:30:31,960
{\an2}the decoration,
the pipework looks nice as well.
707
00:30:32,000 --> 00:30:33,920
{\an2}Hmm. The flavour is good.
708
00:30:33,960 --> 00:30:36,040
{\an2}The caramelisation is correct.
Yeah, it is.
709
00:30:36,080 --> 00:30:37,720
{\an2}Again rushed. It's overbaked.
710
00:30:37,760 --> 00:30:39,720
{\an2}You can see how dark
the white chocolate has gone.
711
00:30:39,760 --> 00:30:41,760
{\an2}Look at the colour on that.
Yeah, it's a bit too far.
712
00:30:41,800 --> 00:30:43,160
{\an2}Again, they were rushed for time.
713
00:30:43,200 --> 00:30:45,360
{\an2}It's a shame that they've
overbaked it.
714
00:30:45,400 --> 00:30:46,880
{\an2}These are very neat.
715
00:30:46,920 --> 00:30:48,880
{\an2}These are very neat.
DESSERT SNAPS
716
00:30:48,920 --> 00:30:51,360
{\an2}Nice snap. Decent colour.
717
00:30:51,400 --> 00:30:54,040
{\an2}All the layers
are very even and neat.
718
00:30:54,080 --> 00:30:55,200
{\an2}Hmm...
719
00:30:56,560 --> 00:30:58,080
{\an2}Hmm, smooth filling.
720
00:30:58,120 --> 00:30:59,240
{\an2}I think that's delicious.
721
00:30:59,280 --> 00:31:01,280
{\an2}Yeah, it's very good.
OK, moving on.
722
00:31:01,320 --> 00:31:02,720
{\an2}Again it's overbaked.
723
00:31:02,760 --> 00:31:05,800
{\an2}And the jelly doesn't look
as if it's smooth.
724
00:31:05,840 --> 00:31:08,680
{\an2}It's a bit rough, that.
Let's have a look inside this.
725
00:31:08,720 --> 00:31:10,560
{\an2}It is overbaked,
that white chocolate,
726
00:31:10,600 --> 00:31:12,680
{\an2}it's a little bit grainy on the
mouth. Hmm.
727
00:31:12,720 --> 00:31:14,520
{\an2}It's not as smooth as it could be.
728
00:31:14,560 --> 00:31:16,080
{\an2}This looks as if it got dropped.
729
00:31:16,120 --> 00:31:18,120
{\an2}And again, there's been a problem
with the heat
730
00:31:18,160 --> 00:31:20,560
{\an2}and everything thrown on at
the last minute.
731
00:31:20,600 --> 00:31:23,600
{\an2}The actual colour's not bad.
It's good, the filling's good.
732
00:31:23,640 --> 00:31:26,040
{\an2}The base is good.
It's nice and smooth inside.
733
00:31:26,080 --> 00:31:28,680
{\an2}It's a pity cos if this bake had
had more time,
734
00:31:28,720 --> 00:31:30,800
{\an2}I think it would've been
a really good one.
735
00:31:30,840 --> 00:31:33,400
{\an2}The oaty base is not very even.
736
00:31:33,440 --> 00:31:35,600
{\an2}This side is very thick
and that side's very thin.
737
00:31:35,640 --> 00:31:37,760
{\an2}It is.
738
00:31:37,800 --> 00:31:39,960
{\an2}Actually,
I think the filling's all right.
739
00:31:40,000 --> 00:31:42,960
{\an2}Yeah, I must say that blackcurrant
is delicious, isn't it? Hmm.
740
00:31:43,000 --> 00:31:46,040
{\an2}NOEL: Paul and Prue will now rank
the cheesecakes from least
741
00:31:46,080 --> 00:31:47,560
{\an2}to most successful.
742
00:31:47,600 --> 00:31:51,320
{\an2}OK, in eighth spot we have this
one. Saku.
743
00:31:51,360 --> 00:31:54,520
{\an2}They look terrible and overbaked.
I think you ran out of time.
744
00:31:54,560 --> 00:31:57,160
{\an2}In seventh place we have this one.
745
00:31:57,200 --> 00:31:59,600
{\an2}Cristy, it's a bit of a mess.
746
00:31:59,640 --> 00:32:00,800
{\an2}But tasted good.
747
00:32:00,840 --> 00:32:01,960
{\an2}Thank you.
748
00:32:02,000 --> 00:32:04,040
{\an2}In sixth we have this one.
749
00:32:04,080 --> 00:32:07,000
{\an2}Josh, just far too dark in
the caramel and the bake.
750
00:32:07,040 --> 00:32:09,000
{\an2}ALISON: Dana is in fifth place,
751
00:32:09,040 --> 00:32:11,080
{\an2}Nicky's fourth and Rowan comes
third.
752
00:32:11,120 --> 00:32:12,200
{\an2}Wow.
753
00:32:12,240 --> 00:32:14,520
{\an2}In second spot we have this one,
whose is this?
754
00:32:17,000 --> 00:32:20,160
{\an2}Matty, these aren't too bad.
Bit of a dip in the middle.
755
00:32:20,200 --> 00:32:23,000
{\an2}Which means Dan.
756
00:32:23,040 --> 00:32:25,800
{\an2}Well, Dan, that is amazing.
757
00:32:27,480 --> 00:32:28,640
{\an2}Well done.
758
00:32:28,680 --> 00:32:32,680
{\an2}It's the only one which is perfect,
well done. Thank you.
759
00:32:32,720 --> 00:32:35,000
{\an2}Sun's shining, first in my
technical,
760
00:32:35,040 --> 00:32:36,840
{\an2}yeah it's a good end to the day.
761
00:32:36,880 --> 00:32:39,120
{\an2}Best I've done so far
and I do love cheesecake.
762
00:32:39,160 --> 00:32:42,880
{\an2}I tasted everyone's about two times
over. I feel a bit sick now.
763
00:32:42,920 --> 00:32:47,320
{\an2}That was awful.
Absolutely excruciating.
764
00:32:47,360 --> 00:32:49,320
{\an1}SHE LAUGHS
765
00:32:51,200 --> 00:32:54,280
{\an2}SAKU: Why am I laughing?
I should cry.
766
00:32:54,320 --> 00:32:57,200
{\an2}Still there. It's a little hope for
tomorrow.
767
00:32:57,240 --> 00:32:59,520
{\an2}It's a new day, new bake.
768
00:32:59,560 --> 00:33:03,400
{\an2}Still old me, we'll see.
769
00:33:03,440 --> 00:33:06,000
{\an1}SHE CHUCKLES
770
00:33:09,440 --> 00:33:12,080
{\an2}ALISON: Are you happy with how
everything's going?
771
00:33:12,120 --> 00:33:13,600
{\an2}Overall, with chocolate week,
772
00:33:13,640 --> 00:33:15,840
{\an2}I've been
a little bit underwhelmed.
773
00:33:15,880 --> 00:33:17,480
{\an2}It was difficult yesterday.
774
00:33:17,520 --> 00:33:19,880
{\an2}Tasha was so upset
that she wasn't very well.
775
00:33:19,920 --> 00:33:22,840
{\an2}Tasha unfortunately had to go.
She will be with us next week.
776
00:33:22,880 --> 00:33:25,120
{\an2}Could someone leave
because someone's dropped out?
777
00:33:25,160 --> 00:33:27,040
{\an2}Yeah, someone still can leave.
778
00:33:27,080 --> 00:33:29,280
{\an2}Who needs to be worried today?
779
00:33:29,320 --> 00:33:30,520
{\an2}I think two people,
780
00:33:30,560 --> 00:33:34,160
{\an2}Cristy and I think Saku are in
a lot of trouble.
781
00:33:34,200 --> 00:33:37,120
{\an2}Depending on the show stopper,
I think someone may be going today.
782
00:33:37,160 --> 00:33:38,520
{\an2}Wow.
783
00:33:43,680 --> 00:33:45,480
{\an2}Good to see you, bakers,
784
00:33:45,520 --> 00:33:49,000
{\an2}welcome back it's time
for your show stopper challenge.
785
00:33:49,040 --> 00:33:51,360
{\an2}Today the judges would love you
786
00:33:51,400 --> 00:33:55,680
{\an2}to make a spectacular
edible chocolate box.
787
00:33:55,720 --> 00:33:58,120
{\an2}Now I don't know about you
but when I get a box of chocolates,
788
00:33:58,160 --> 00:34:00,880
{\an2}I throw the chocolates in
the bin and eat the box.
789
00:34:00,920 --> 00:34:03,280
{\an2}Now your edible chocolate box,
790
00:34:03,320 --> 00:34:06,120
{\an2}alongside some filled moulded
chocolates,
791
00:34:06,160 --> 00:34:10,120
{\an2}should contain an exquisite
perfectly baked chocolate cake.
792
00:34:10,160 --> 00:34:14,240
{\an2}You have four chocolaty hours.
On your marks... Get set...
793
00:34:14,280 --> 00:34:15,680
{\an2}Bake.
794
00:34:18,640 --> 00:34:21,480
{\an2}There's a lot to do in four hours.
795
00:34:21,520 --> 00:34:25,200
{\an2}I just want to get
started and do it.
796
00:34:25,240 --> 00:34:28,560
{\an2}The show stopper this week is
a chocolate box cake.
797
00:34:28,600 --> 00:34:32,600
{\an2}What we're after is to
try to find out how skilful
798
00:34:32,640 --> 00:34:34,200
{\an2}the bakers are with chocolate.
799
00:34:34,240 --> 00:34:35,800
{\an2}My biggest fear is the box.
800
00:34:35,840 --> 00:34:38,640
{\an2}If you don't get the temper right
you're making everything else
harder.
801
00:34:38,680 --> 00:34:41,480
{\an2}The tempering of the chocolate is
all about rising the temperature,
802
00:34:41,520 --> 00:34:43,760
{\an2}cooling it down sufficiently,
before they start putting
803
00:34:43,800 --> 00:34:46,600
{\an2}all the components together or
the whole thing will collapse.
804
00:34:46,640 --> 00:34:49,760
{\an2}PRUE: The chocolate box is more
about precision.
805
00:34:49,800 --> 00:34:53,080
{\an2}The cake, on the other hand,
is about flavour.
806
00:34:53,120 --> 00:34:56,360
{\an2}But the wonderful thing about
chocolate is it goes with so many
things.
807
00:34:56,400 --> 00:34:59,600
{\an2}PAUL: They could do whatever they
want. This is their chance to shine.
808
00:34:59,640 --> 00:35:01,720
{\an2}And there are a few bakers in
a little bit of trouble at
809
00:35:01,760 --> 00:35:06,080
{\an2}the moment and they need to create a
little bit of chocolate magic.
810
00:35:06,120 --> 00:35:07,880
{\an2}Hi, Josh. Hello.
811
00:35:07,920 --> 00:35:11,640
{\an2}So, Josh, we need to know all
about your chocolate box.
812
00:35:11,680 --> 00:35:14,680
{\an2}My chocolate box. Yes, so I shall be
doing a chemistry chocolate box.
813
00:35:14,720 --> 00:35:16,240
{\an2}What you doing, the periodic table?
814
00:35:16,280 --> 00:35:18,440
{\an2}So there's going to be a periodic
table around the edge and...
815
00:35:18,480 --> 00:35:21,400
{\an2}You are doing a periodic table.
I'm doing different elements
around the edge.
816
00:35:21,440 --> 00:35:24,920
{\an2}The box is going to have chemistry
shaped cut outs all the way round
it.
817
00:35:24,960 --> 00:35:27,480
{\an8}NOEL: Josh's formula for chocolate
box success includes
818
00:35:27,520 --> 00:35:30,240
{\an8}a chocolate sponge cake layered
with caramel buttercream
819
00:35:30,280 --> 00:35:33,480
{\an8}and roasted hazelnuts, topped with
salted caramel and vanilla
820
00:35:33,520 --> 00:35:35,000
{\an8}and white chocolate truffles.
821
00:35:35,040 --> 00:35:37,960
{\an2}And he's hoping his hand-piped
decorations will spark
822
00:35:38,000 --> 00:35:39,280
{\an2}a positive reaction.
823
00:35:39,320 --> 00:35:41,800
{\an2}I'm going to use the chemical
elements to write different words
824
00:35:41,840 --> 00:35:44,560
{\an2}So I'll do, like, phenethylamine,
which is like a neurotransmitter.
825
00:35:44,600 --> 00:35:46,640
{\an2}So we're going to have vanilla in
as well for your...
826
00:35:46,680 --> 00:35:48,120
{\an2}so you've got in vanilla,
827
00:35:48,160 --> 00:35:50,320
{\an2}butyric acid, which is what you've
got in milk chocolate.
828
00:35:50,360 --> 00:35:52,240
{\an2}I'm going to have a oleic acid as
well hopefully...
829
00:35:52,280 --> 00:35:54,120
{\an2}Josh, Josh, stop, stop, stop.
Sorry, sorry.
830
00:35:54,160 --> 00:35:56,560
{\an2}Enough now, enough now.
You lost me at the last roundabout.
831
00:35:56,600 --> 00:35:57,840
{\an1}LAUGHTER
832
00:35:57,880 --> 00:35:59,600
{\an2}Oh, still tempering.
833
00:35:59,640 --> 00:36:03,320
{\an2}ALISON: Whether the bakers are using
dark or trickier white chocolate...
834
00:36:03,360 --> 00:36:05,560
{\an2}Wanted the white cos I wanted
to introduce colour.
835
00:36:05,600 --> 00:36:08,000
{\an2}You can't really do that with
the darker chocolates.
836
00:36:08,040 --> 00:36:11,120
{\an2}NOEL: It needs to be well tempered
in order to build their boxes.
837
00:36:11,160 --> 00:36:13,600
{\an2}The chocolate's got to be
tempered perfectly.
838
00:36:13,640 --> 00:36:16,000
{\an2}If it isn't it'll just bend,
it'll crack, it'll snap.
839
00:36:16,040 --> 00:36:18,560
{\an2}ALISON: But with Rowan using both
dark and white...
840
00:36:18,600 --> 00:36:21,160
{\an2}We don't have perfectly tempered
chocolate, I don't think,
841
00:36:21,200 --> 00:36:22,560
{\an2}but I'm just going with it.
842
00:36:22,600 --> 00:36:24,120
{\an2}NOEL: Speed is of the essence.
843
00:36:24,160 --> 00:36:27,000
{\an2}So I'm doing a paint box
for my grandad.
844
00:36:27,040 --> 00:36:28,440
{\an2}He's an artist.
845
00:36:28,480 --> 00:36:30,520
{\an2}So I'm just creating
the woodgrain now
846
00:36:30,560 --> 00:36:34,480
{\an2}and then go over it again with white
chocolate and fill in the gaps.
847
00:36:34,520 --> 00:36:38,280
{\an2}Inside Rowan's nostalgic paint box
will be a dark chocolate sponge
848
00:36:38,320 --> 00:36:40,360
{\an2}filled with multiple chocolate
orange layers,
849
00:36:40,400 --> 00:36:44,400
{\an2}including a Swiss meringue
buttercream, mousse and orange curd.
850
00:36:44,440 --> 00:36:46,280
{\an2}Raspberry and orange fondant
chocolates
851
00:36:46,320 --> 00:36:48,400
{\an2}will represent his grandad's
oil colours.
852
00:36:48,440 --> 00:36:51,280
{\an2}When you practised, have you managed
to do it well in the time?
853
00:36:51,320 --> 00:36:54,200
{\an2}It's funny you say that, Paul.
I've not quite practised this.
854
00:36:54,240 --> 00:36:56,240
{\an2}He's been doing his dissertation
remember as well.
855
00:36:56,280 --> 00:36:58,760
{\an2}I have. I've just finished
university this week.
856
00:36:58,800 --> 00:37:00,800
{\an2}Oh, my goodness. Congratulations.
So thank you. Wow.
857
00:37:00,840 --> 00:37:03,120
{\an2}It's kind of get it done as
fast as possible
858
00:37:03,160 --> 00:37:04,960
{\an2}and cover up the cracks afterwards.
859
00:37:05,000 --> 00:37:07,920
{\an2}I just want to make sure that my
panel is as thin as possible.
860
00:37:07,960 --> 00:37:09,840
{\an2}I want a nice thin delicate
box, really.
861
00:37:09,880 --> 00:37:13,920
{\an2}NOEL: While one half of the bakers
are building their boxes out of
chocolate panels...
862
00:37:13,960 --> 00:37:16,480
{\an2}ROWAN: It's meant to be rustic.
It's meant to do this.
863
00:37:16,520 --> 00:37:21,520
{\an2}NOEL: ..Cristy, Dana, Saku and Dan
are using moulds to shape theirs.
864
00:37:21,560 --> 00:37:23,480
{\an2}Putting the chocolate into my moulds
865
00:37:23,520 --> 00:37:26,160
{\an2}is the most crucial part
of the whole thing.
866
00:37:26,200 --> 00:37:31,120
{\an2}I am doing today an edible
treasure chest filled with
867
00:37:31,160 --> 00:37:33,440
{\an2}the flavours of the Caribbean.
868
00:37:33,480 --> 00:37:36,720
{\an8}NOEL: Dan's pirate booty will see
his moulded chocolate chest
869
00:37:36,760 --> 00:37:39,200
{\an8}filled with layers of white
chocolate mousse,
870
00:37:39,240 --> 00:37:41,760
{\an2}tropical fruit jellies,
coconut dacquoise
871
00:37:41,800 --> 00:37:44,000
{\an2}and a white chocolate
genoise sponge.
872
00:37:44,040 --> 00:37:46,080
{\an2}His chocolates will be filled
with caramel
873
00:37:46,120 --> 00:37:48,680
{\an2}and rum-soaked raisins
and shaped like sea shells.
874
00:37:48,720 --> 00:37:51,080
{\an2}I love making this
because it's like dedicated
875
00:37:51,120 --> 00:37:53,000
{\an2}to my kids and stuff on the beach
and...
876
00:37:53,040 --> 00:37:54,640
{\an2}My kids are on the beach today.
877
00:37:54,680 --> 00:37:57,200
{\an2}Mine are as well, yeah. Are they?
What are we doing in a tent?
878
00:37:57,240 --> 00:37:59,040
{\an2}Why are we here?
879
00:37:59,080 --> 00:38:02,440
{\an2}ALISON: Dan's not the only baker
celebrating their inner child.
880
00:38:02,480 --> 00:38:05,840
{\an2}So I am doing a princess carriage.
881
00:38:05,880 --> 00:38:08,960
{\an2}Living my childhood dream
of wanting to be a princess,
882
00:38:09,000 --> 00:38:10,760
{\an2}which never came to life. Aw!
883
00:38:10,800 --> 00:38:13,000
{\an2}Listen, it's still early days.
It's still early days.
884
00:38:13,040 --> 00:38:14,560
{\an2}It's still early days.
You never know.
885
00:38:14,600 --> 00:38:17,240
{\an2}Dana's bringing her childhood
princess dreams to life
886
00:38:17,280 --> 00:38:19,280
{\an2}with a delicate white chocolate
carriage
887
00:38:19,320 --> 00:38:21,320
{\an2}filled with layers of chocolate
sponge,
888
00:38:21,360 --> 00:38:24,600
{\an2}salted peanut caramel and peanut
butter and cream cheese mousse.
889
00:38:24,640 --> 00:38:27,240
{\an2}Her fantasy will be complete
with a cookie dough
890
00:38:27,280 --> 00:38:30,720
{\an2}and Irish cream liqueur chocolates
alongside carefully moulded
891
00:38:30,760 --> 00:38:32,360
{\an2}chocolate decorations.
892
00:38:32,400 --> 00:38:34,040
{\an2}So I made these.
893
00:38:34,080 --> 00:38:36,560
{\an2}But the only trouble is trying
to get the leg out of the mould.
894
00:38:36,600 --> 00:38:39,480
{\an2}So far I've been unsuccessful. So
we'll see. Handy. Oh, my goodness.
895
00:38:39,520 --> 00:38:41,440
{\an2}Do you know what? It's because
it's almost midnight,
896
00:38:41,480 --> 00:38:43,920
{\an2}they're turning back into mice.
So that's the whole. Ah.
897
00:38:43,960 --> 00:38:46,080
{\an2}That's the whole situation.
Are you Cinderella?
898
00:38:46,120 --> 00:38:47,360
{\an2}I'm Cinderella today, I am.
899
00:38:47,400 --> 00:38:50,720
{\an2}NOEL: While Dana's hoping her
horses don't turn back into mice...
900
00:38:50,760 --> 00:38:53,720
{\an2}I need it out the way
so I can breathe again.
901
00:38:53,760 --> 00:38:56,360
{\an2}..Cristy's trying to avoid
a broken heart.
902
00:38:56,400 --> 00:38:58,960
{\an2}I'm doing a heart chocolate box.
903
00:38:59,000 --> 00:39:02,080
{\an2}I'm dedicating it to my husband,
my little soulmate.
904
00:39:03,920 --> 00:39:07,160
{\an8}Cristy's romantic white chocolate
box will be loaded
905
00:39:07,200 --> 00:39:09,480
{\an8}with layers of hazelnut
mascarpone filling
906
00:39:09,520 --> 00:39:11,440
{\an8}and chocolate and hazelnut sponge -
907
00:39:11,480 --> 00:39:13,520
{\an8}her husband Ryan's
favourite flavours.
908
00:39:13,560 --> 00:39:16,520
{\an8}Her heart shaped chocolates will
contain hazelnut praline
909
00:39:16,560 --> 00:39:17,760
{\an8}and chocolate ganache.
910
00:39:17,800 --> 00:39:20,400
{\an2}You need to have a good one,
don't you? I do. No pressure.
911
00:39:20,440 --> 00:39:24,080
{\an2}I think if I had like something
to relax me, like a drink.
912
00:39:24,120 --> 00:39:25,880
{\an1}THEY CHUCKLE
913
00:39:25,920 --> 00:39:27,760
{\an2}If I could have a team of...
Floatation tank.
914
00:39:27,800 --> 00:39:29,640
{\an2}All right,
I can organise that. Don't worry.
915
00:39:29,680 --> 00:39:32,560
{\an2}No, I definitely can't. Yeah.
I'll get on it now. All right.
916
00:39:32,600 --> 00:39:35,200
{\an2}NOEL: After her own disappointing
first day.
917
00:39:35,240 --> 00:39:37,480
{\an2}This is the cricket bat.
918
00:39:37,520 --> 00:39:40,600
{\an2}..Saku's hoping not to be BOWLED
out of the competition.
919
00:39:40,640 --> 00:39:43,720
{\an2}This box is for my daughter.
She loves cricket.
920
00:39:43,760 --> 00:39:46,760
{\an8}Saku's cylindrical chocolate
box will contain
921
00:39:46,800 --> 00:39:50,160
{\an8}a pistachio sponge filled
with chocolate cream cheese icing.
922
00:39:50,200 --> 00:39:51,800
{\an8}She's hoping her ambitious plans
923
00:39:51,840 --> 00:39:53,880
{\an8}to make three different
moulded chocolates,
924
00:39:53,920 --> 00:39:57,160
{\an8}flavoured with pistachio, raspberry
and coffee, won't leave her STUMPED.
925
00:39:57,200 --> 00:39:59,240
{\an2}What's she good at,
batting or bowling?
926
00:39:59,280 --> 00:40:00,600
{\an2}She's a spin bowler.
927
00:40:00,640 --> 00:40:03,360
{\an2}A spin bowler? That's what I used
to do when I was at school.
928
00:40:03,400 --> 00:40:04,880
{\an2}Ah. I was a spin bowler.
929
00:40:04,920 --> 00:40:06,880
{\an2}So why don't you do it now?
930
00:40:06,920 --> 00:40:08,840
{\an2}Bit old. Legs are like breadsticks.
931
00:40:08,880 --> 00:40:11,120
{\an1}THEY CHUCKLE
932
00:40:11,160 --> 00:40:12,680
{\an2}Chocolate is tempered.
933
00:40:12,720 --> 00:40:15,360
{\an2}But I'm just moulding it
round these.
934
00:40:15,400 --> 00:40:17,120
{\an2}While their box elements set...
935
00:40:17,160 --> 00:40:19,920
{\an2}NOEL: This looks like someone who
knows what they're doing.
936
00:40:19,960 --> 00:40:21,920
{\an2}SHE LAUGHS
Shock horror.
937
00:40:21,960 --> 00:40:23,680
{\an2}..the bakers can now focus on
938
00:40:23,720 --> 00:40:26,320
{\an2}the chocolate cake that will go
inside.
939
00:40:26,360 --> 00:40:29,920
{\an2}We're going for
a chocolate genoise sponge.
940
00:40:29,960 --> 00:40:32,000
{\an2}Hopefully it's nice,
hopefully it's moist.
941
00:40:32,040 --> 00:40:35,800
{\an8}Genoise sponge will form the base of
Matty's cake which will be layered
942
00:40:35,840 --> 00:40:37,880
{\an8}with raspberry coulis,
creme mousseline
943
00:40:37,920 --> 00:40:39,880
{\an8}and covered in a chocolate
mirror glaze.
944
00:40:39,920 --> 00:40:42,000
{\an8}He's hoping the flavours
of his pistachio
945
00:40:42,040 --> 00:40:45,040
{\an8}and lemon chocolates will keep him
in favour with the judges.
946
00:40:45,080 --> 00:40:48,360
{\an2}Now I think you are on the rise.
You have to keep going up.
947
00:40:48,400 --> 00:40:49,920
{\an2}Yeah, fingers crossed, yeah.
948
00:40:49,960 --> 00:40:52,040
{\an2}On the RISE.
Don't leave me hanging.
949
00:40:52,080 --> 00:40:53,360
{\an2}Sorry.
950
00:40:53,400 --> 00:40:55,080
{\an1}THEY LAUGH WHEEZILY
951
00:40:55,120 --> 00:40:57,800
{\an2}To RISE above this
chocolate challenge...
952
00:40:57,840 --> 00:41:01,120
{\an2}That's going in for 25 minutes.
953
00:41:01,160 --> 00:41:05,240
{\an2}..as well as producing a box,
cake and multiple fillings...
954
00:41:05,280 --> 00:41:08,520
{\an2}I've never made an orange curd,
I'm not worried, are you?
955
00:41:08,560 --> 00:41:12,680
{\an2}NOEL: The bakers also have at least
one set of moulded chocolates to
make.
956
00:41:12,720 --> 00:41:14,480
{\an2}This is the pistachio chocolate.
957
00:41:14,520 --> 00:41:16,360
{\an2}But while some are managing
the workload...
958
00:41:16,400 --> 00:41:19,000
{\an2}We've done that, we've done that,
we've done that, we've done that.
959
00:41:19,040 --> 00:41:20,600
{\an2}Oh, my days.
960
00:41:20,640 --> 00:41:22,440
{\an2}..Nicky's hit a snag.
961
00:41:22,480 --> 00:41:25,120
{\an2}I am trying to make myself
salted caramel
962
00:41:25,160 --> 00:41:29,320
{\an2}and I am trying to bring it back
from the brink. It will work.
963
00:41:29,360 --> 00:41:31,720
{\an2}Nicky's tricky caramel will form
964
00:41:31,760 --> 00:41:33,720
{\an2}the centre of one
of her moulded chocolates,
965
00:41:33,760 --> 00:41:36,720
{\an2}while the other will be filled
with lemongrass and coconut.
966
00:41:36,760 --> 00:41:40,120
{\an8}They'll sit on top of her chai
and orange liqueur cake,
967
00:41:40,160 --> 00:41:43,480
{\an8}decked with layers of chocolate
ganache and hazelnut meringue.
968
00:41:43,520 --> 00:41:46,280
{\an2}No, it's gone over.
It'll be like toffee.
969
00:41:46,320 --> 00:41:50,160
{\an2}I'm going to be mucking about
with this for a bit, I think.
970
00:41:50,200 --> 00:41:53,480
{\an2}Bakers, you're halfway through.
971
00:41:53,520 --> 00:41:56,720
{\an2}Oh...
Oh, I'm panicking like mad now.
972
00:41:56,760 --> 00:41:58,280
{\an2}Chocolate week is my week.
973
00:41:58,320 --> 00:42:00,200
{\an2}I've had a little bit
of Rowan's chocolate,
974
00:42:00,240 --> 00:42:02,000
{\an2}I've had a little bit
of Dan's chocolate,
975
00:42:02,040 --> 00:42:03,920
{\an2}I've had a little bit
of Cristy's chocolate.
976
00:42:03,960 --> 00:42:07,960
{\an1}All I want now is your chocolate.
HE LAUGHS HEARTILY
977
00:42:09,280 --> 00:42:11,280
{\an2}I'll wait for it to melt.
978
00:42:11,320 --> 00:42:13,120
{\an2}Oh, my word.
979
00:42:13,160 --> 00:42:16,600
{\an2}It's not baked in the middle,
but I have to start the cake.
980
00:42:16,640 --> 00:42:19,320
{\an2}In practice they was, like,
double one of those sponges.
981
00:42:19,360 --> 00:42:21,080
{\an2}Yeah, I'm just going to redo it.
982
00:42:21,120 --> 00:42:24,280
{\an2}NOEL: While Matty and Saku remake
their chocolate sponges...
983
00:42:24,320 --> 00:42:25,840
{\an2}I am stressing now.
984
00:42:25,880 --> 00:42:27,360
{\an2}..Rowan...
985
00:42:27,400 --> 00:42:29,080
{\an2}I'm so behind I could scream.
986
00:42:29,120 --> 00:42:30,800
{\an2}..and Nicky...
987
00:42:30,840 --> 00:42:32,800
{\an2}Take three on the caramel.
988
00:42:32,840 --> 00:42:36,040
{\an2}And I haven't even done
the lemongrass bit yet.
989
00:42:36,080 --> 00:42:38,520
{\an2}..are having to scale back
their plans.
990
00:42:38,560 --> 00:42:41,680
{\an2}I've gone rogue. I'm just doing the
one. I'm going to stick to orange.
991
00:42:41,720 --> 00:42:43,000
{\an2}Do you know what?
992
00:42:43,040 --> 00:42:46,920
{\an2}Even if I got just one set
of chocolates out, I'd be happy.
993
00:42:46,960 --> 00:42:50,000
{\an2}But no matter how many chocolates
the bakers are making...
994
00:42:50,040 --> 00:42:52,680
{\an2}I'm doing a couple in silver,
couple in gold.
995
00:42:52,720 --> 00:42:55,400
{\an2}So these go inside
the treasure chest.
996
00:42:55,440 --> 00:43:00,800
{\an2}..Paul and Prue are expecting a
thin, shiny, tempered chocolate
shell.
997
00:43:00,840 --> 00:43:03,840
{\an2}Don't you just love this bit?
I love this bit.
998
00:43:03,880 --> 00:43:05,880
{\an2}It is quite fun it's just
a messy job.
999
00:43:05,920 --> 00:43:08,000
{\an2}And I'm,
I'm not a fan of cleaning so.
1000
00:43:08,040 --> 00:43:10,760
{\an2}DAN: Absolute outrageous
amount of mess I'm making today.
1001
00:43:10,800 --> 00:43:12,440
{\an2}NICKY: It's like a bomb's hit it.
1002
00:43:12,480 --> 00:43:13,760
{\an2}This is ridiculous.
1003
00:43:13,800 --> 00:43:16,760
{\an2}Oh, my God, it's really messy here
as well, isn't it? I know.
1004
00:43:16,800 --> 00:43:18,920
{\an2}What are you...?
Rowan's a mess, you're a mess.
1005
00:43:18,960 --> 00:43:21,400
{\an2}I'm going to have to do some
cleaning lessons with you lot.
1006
00:43:21,440 --> 00:43:24,120
{\an2}This is popping candy. Cos obviously
every carriage ride,
1007
00:43:24,160 --> 00:43:26,120
{\an2}there would be
fireworks somewhere.
1008
00:43:26,160 --> 00:43:29,360
{\an2}So I've got my rum
and raisins which have been
1009
00:43:29,400 --> 00:43:31,640
{\an2}macerating at home for a couple of
months.
1010
00:43:31,680 --> 00:43:33,280
{\an2}CO is copper.
1011
00:43:33,320 --> 00:43:35,400
{\an2}No, it's cobalt.
1012
00:43:35,440 --> 00:43:38,200
{\an2}You can tell I got
a D in chemistry, can't ya?
1013
00:43:38,240 --> 00:43:39,760
{\an2}NOEL: You all right, Saku?
1014
00:43:39,800 --> 00:43:40,800
{\an2}Not really.
1015
00:43:40,840 --> 00:43:43,840
{\an2}I don't think I've ever seen anyone
put anything in the oven that fast.
1016
00:43:43,880 --> 00:43:46,000
{\an2}12 minutes, go.
1017
00:43:46,040 --> 00:43:47,560
{\an2}Just breathe.
1018
00:43:47,600 --> 00:43:49,160
{\an2}SHE EXHALES
That's it, breathe.
1019
00:43:49,200 --> 00:43:50,880
{\an1}EXHALES
1020
00:43:50,920 --> 00:43:52,720
{\an1}THEY CHUCKLE
1021
00:43:53,760 --> 00:43:56,600
{\an2}Bakers, you have one hour left.
1022
00:43:56,640 --> 00:44:01,000
{\an2}Shiver me timbers and help me,
I've got an hour left.
1023
00:44:01,040 --> 00:44:02,440
{\an2}I'm going to start assembling.
1024
00:44:02,480 --> 00:44:05,000
{\an2}NOEL: For the bakers with moulded
chocolate boxes...
1025
00:44:05,040 --> 00:44:06,600
{\an2}CRISTY: Let's hope this goes well.
1026
00:44:06,640 --> 00:44:08,480
{\an2}..it's the moment of truth.
1027
00:44:08,520 --> 00:44:10,440
{\an2}SAKU: Oh, I'm really scared now.
1028
00:44:15,640 --> 00:44:17,320
{\an2}It's always come out of
1029
00:44:17,360 --> 00:44:20,280
{\an2}the mould and for some reason, oh,
now it's not.
1030
00:44:20,320 --> 00:44:23,880
{\an2}I'm just going to cut it out
you know. It's got to work.
1031
00:44:23,920 --> 00:44:26,120
{\an2}My heart is breaking right now.
1032
00:44:26,160 --> 00:44:27,960
{\an2}So far all right.
1033
00:44:28,000 --> 00:44:29,520
{\an2}Perfect timing, Noel, thank you.
1034
00:44:29,560 --> 00:44:32,240
{\an2}I don't want to watch you do that
again, it was too stressful.
1035
00:44:32,280 --> 00:44:33,480
{\an2}I'm shaking.
1036
00:44:38,640 --> 00:44:41,120
{\an2}I can breathe again.
1037
00:44:41,160 --> 00:44:43,640
{\an2}There we go.
1038
00:44:43,680 --> 00:44:45,400
{\an2}My life's depending on this.
1039
00:44:45,440 --> 00:44:48,400
{\an2}Whilst half the tent can now begin
constructing their cakes...
1040
00:44:48,440 --> 00:44:49,760
{\an2}DAN: Fruit in.
1041
00:44:49,800 --> 00:44:52,840
{\an2}..the other half still have
to hand build their boxes.
1042
00:44:52,880 --> 00:44:55,440
{\an2}Sweating now. This is the moment.
1043
00:44:55,480 --> 00:44:58,160
{\an2}NOEL: But if the chocolate panels
haven't been properly tempered...
1044
00:44:58,200 --> 00:45:00,360
{\an2}I'm just a bit worried these
aren't tempered right.
1045
00:45:00,400 --> 00:45:02,520
{\an2}Let's see if we can actually
assemble it.
1046
00:45:02,560 --> 00:45:04,800
{\an2}..they'll be too soft
and the box will collapse.
1047
00:45:04,840 --> 00:45:06,880
{\an2}It's not set properly.
1048
00:45:06,920 --> 00:45:09,360
{\an2}It's fine. It is what it is.
1049
00:45:09,400 --> 00:45:10,760
{\an2}Oh...
1050
00:45:10,800 --> 00:45:13,400
{\an2}Oh, dearie me.
I've got such shaky hands.
1051
00:45:13,440 --> 00:45:15,240
{\an2}Feels like it's doing its stuff.
1052
00:45:15,280 --> 00:45:17,360
{\an2}I've only done it once though.
100% record.
1053
00:45:17,400 --> 00:45:19,360
{\an1}HE LAUGHS
1054
00:45:19,400 --> 00:45:22,240
{\an2}Oh, this isn't tempered right.
Oh, God.
1055
00:45:24,360 --> 00:45:25,960
{\an2}I don't know what to do.
1056
00:45:28,040 --> 00:45:30,240
{\an2}Think I'm going to have
to do some more tempered chocolate.
1057
00:45:30,280 --> 00:45:32,400
{\an2}I'm just praying that
I've got enough time.
1058
00:45:32,440 --> 00:45:34,360
{\an2}My cake and my truffles are there.
I just haven't got a box.
1059
00:45:34,400 --> 00:45:36,240
{\an2}How long have we got?
1060
00:45:36,280 --> 00:45:38,960
{\an2}Bakers,
you only have half an hour left.
1061
00:45:39,000 --> 00:45:40,720
{\an2}I hope it's done.
1062
00:45:40,760 --> 00:45:43,560
{\an2}While Saku and Matty's remade
sponges are baked...
1063
00:45:43,600 --> 00:45:45,200
{\an2}How to cool this down?
1064
00:45:45,240 --> 00:45:47,080
{\an2}..as well as finishing the cakes...
1065
00:45:47,120 --> 00:45:49,560
{\an2}Nothing brown and log-like looks
pleasant, does it?
1066
00:45:49,600 --> 00:45:52,760
{\an2}NOEL: Saku's still got three sets
of moulded chocolates to make.
1067
00:45:52,800 --> 00:45:54,720
{\an2}I don't know if I can finish this.
1068
00:45:54,760 --> 00:45:57,240
{\an2}Come here, you can do this.
I know you can. Oh. No.
1069
00:45:57,280 --> 00:45:59,360
{\an2}You've got this. Thank you.
You've got this.
1070
00:45:59,400 --> 00:46:00,480
{\an2}This is diabolical.
1071
00:46:00,520 --> 00:46:02,600
{\an2}Wow, you've made a sofa.
A small sofa.
1072
00:46:02,640 --> 00:46:04,040
{\an2}What's happening here?
1073
00:46:04,080 --> 00:46:05,560
{\an2}Oh, what a mare.
1074
00:46:05,600 --> 00:46:07,560
{\an2}DANA: They're lying down horses.
1075
00:46:07,600 --> 00:46:09,440
{\an2}I'll have to get
the legs out separately.
1076
00:46:09,480 --> 00:46:11,480
{\an2}Right we can do this, can't we?
1077
00:46:11,520 --> 00:46:14,280
{\an2}These chocolates have got
to come out.
1078
00:46:14,320 --> 00:46:17,200
{\an2}They are not coming out,
1079
00:46:17,240 --> 00:46:23,160
{\an2}they're not tempered right.
One out.
1080
00:46:23,200 --> 00:46:25,000
{\an2}JOSH: I've got some panels now at
least,
1081
00:46:25,040 --> 00:46:27,520
{\an2}it's better but I'm just short on
time now, aren't I?
1082
00:46:27,560 --> 00:46:28,920
{\an2}Two out.
1083
00:46:28,960 --> 00:46:30,560
{\an2}What can I make out of this?
1084
00:46:30,600 --> 00:46:32,240
{\an2}Boom town.
1085
00:46:33,720 --> 00:46:36,160
{\an2}Hello.
How you doing?
1086
00:46:36,200 --> 00:46:37,440
{\an2}I'm all right, yeah.
1087
00:46:37,480 --> 00:46:38,680
{\an2}They look amazing.
1088
00:46:38,720 --> 00:46:41,080
{\an2}You're smashing it today.
See you later.
1089
00:46:41,120 --> 00:46:42,520
{\an2}Take it easy, go for it.
1090
00:46:42,560 --> 00:46:44,840
{\an1}SHE LAUGHS
1091
00:46:44,880 --> 00:46:46,960
{\an2}I do not know how on earth
1092
00:46:47,000 --> 00:46:48,760
{\an2}I have managed to put
a box together.
1093
00:46:48,800 --> 00:46:50,280
{\an2}How much time we got left?
1094
00:46:50,320 --> 00:46:53,160
{\an2}Bakers,
you've just got one minute left.
1095
00:46:53,200 --> 00:46:55,840
{\an2}I've got to get Alison's name piped
on the side somewhere.
1096
00:46:55,880 --> 00:46:57,920
{\an2}ROWAN: It looks like my
grandad sat on it,
1097
00:46:57,960 --> 00:47:00,000
{\an2}instead of opened it to paint.
1098
00:47:00,040 --> 00:47:02,520
{\an2}CRISTY: Feeling happy.
I've not had a disaster.
1099
00:47:02,560 --> 00:47:04,600
{\an2}DAN: Saku, do you need a hand
with anything?
1100
00:47:04,640 --> 00:47:07,240
{\an2}Yes, take these, out of the...
Turn these out. Yeah.
1101
00:47:07,280 --> 00:47:09,000
{\an2}Go on,
you get cracking I'll do this.
1102
00:47:10,080 --> 00:47:12,360
{\an2}I can't get it off the board.
1103
00:47:12,400 --> 00:47:13,840
{\an2}Sod it mate, get it in.
1104
00:47:15,120 --> 00:47:18,040
{\an2}OK, bakers, your time...
1105
00:47:18,080 --> 00:47:20,240
{\an2}Come on, Nick.
1106
00:47:20,280 --> 00:47:21,760
{\an2}..is...
1107
00:47:21,800 --> 00:47:23,400
{\an2}It's in, it's in.
1108
00:47:23,440 --> 00:47:25,560
{\an2}..up.
1109
00:47:25,600 --> 00:47:29,880
{\an2}Please step away from your
edible chocolate box cakes.
1110
00:47:29,920 --> 00:47:31,720
{\an8}This is the worst
thing I've ever made.
1111
00:47:31,760 --> 00:47:33,240
{\an1}LAUGHS
1112
00:47:33,280 --> 00:47:35,200
{\an8}Oh, my God.
1113
00:47:38,840 --> 00:47:42,840
{\an2}NOEL: It's judgment time for
the bakers' chocolate box cakes.
1114
00:47:42,880 --> 00:47:45,600
{\an2}Matty, it's time
for your show stopper.
1115
00:47:49,160 --> 00:47:52,840
{\an2}I think your box is beautifully
engineered, but lost all its shine.
1116
00:47:52,880 --> 00:47:54,800
{\an2}Hmm. Right, let's get the top off.
1117
00:47:54,840 --> 00:47:57,040
{\an2}Well, now this is nice and shiny.
1118
00:47:57,080 --> 00:47:59,880
{\an2}Moulded chocolates are
perfectly tempered.
1119
00:47:59,920 --> 00:48:02,520
{\an2}Inside it's got
a chocolate genoise sponge,
1120
00:48:02,560 --> 00:48:05,320
{\an2}with a chocolate creme mousseline,
raspberry coulis.
1121
00:48:08,520 --> 00:48:12,240
{\an2}The raspberry's delicious.
And the textures are spot on.
1122
00:48:12,280 --> 00:48:15,280
{\an2}To put raw raspberries in often will
make it too wet,
1123
00:48:15,320 --> 00:48:17,520
{\an2}and you've done it very well.
Thank you. Well done.
1124
00:48:17,560 --> 00:48:19,880
{\an2}What's in the white chocolate?
That's like a lemon mousse
1125
00:48:19,920 --> 00:48:22,480
{\an2}and the dark chocolate's
pistachio cream.
1126
00:48:24,040 --> 00:48:26,080
{\an2}I'd pay a lot of money for
a box of those.
1127
00:48:26,120 --> 00:48:27,960
{\an2}Thank you. Good job.
1128
00:48:28,000 --> 00:48:29,360
{\an2}Well done. Thank you.
1129
00:48:30,960 --> 00:48:32,400
{\an2}Well done, you.
1130
00:48:36,560 --> 00:48:38,640
{\an8}PRUE: It's so neat and
it's so beautiful.
1131
00:48:40,360 --> 00:48:42,480
{\an2}Wow.
Oh, that looks amazing.
1132
00:48:42,520 --> 00:48:44,280
{\an2}The passion fruit is such a good
idea
1133
00:48:44,320 --> 00:48:47,240
{\an2}because it's glittery,
it looks like jewels.
1134
00:48:47,280 --> 00:48:51,920
{\an2}So this is my tropical entremets,
consisting of genoise sponge,
1135
00:48:51,960 --> 00:48:54,880
{\an2}a coconut dacquoise,
white chocolate mousse,
1136
00:48:54,920 --> 00:48:56,120
{\an2}passion fruit jelly,
1137
00:48:56,160 --> 00:48:58,720
{\an2}with salted caramel
and rum and raisin chocolates.
1138
00:49:01,080 --> 00:49:02,960
{\an2}Hmm, flavours are wonderful.
1139
00:49:03,000 --> 00:49:06,400
{\an2}They are. Really fresh, but it's not
carrying a lot of baking in there.
1140
00:49:06,440 --> 00:49:08,160
{\an2}It's really a dessert, isn't it?
1141
00:49:08,200 --> 00:49:10,960
{\an2}Your salted caramel chocolate
is delicious.
1142
00:49:11,000 --> 00:49:12,640
{\an2}Got a lovely shine on it as well.
1143
00:49:17,360 --> 00:49:19,120
{\an8}I think it's really impressive.
1144
00:49:19,160 --> 00:49:21,320
{\an2}It's more impressive from
a distance... Yeah.
1145
00:49:21,360 --> 00:49:23,720
{\an2}..because you can't see
the lack of the details. I agree.
1146
00:49:23,760 --> 00:49:26,680
{\an2}It's a shame you couldn't put
the legs on. They've had a long day.
1147
00:49:26,720 --> 00:49:29,120
{\an2}There's not much of
a shine on that cake, is there?
1148
00:49:31,560 --> 00:49:33,240
{\an2}The cake is delicious,
1149
00:49:33,280 --> 00:49:35,960
{\an2}but the nuts and
the caramel far too pale.
1150
00:49:36,000 --> 00:49:39,320
{\an2}It needs to be much richer in colour
and that brings more flavour.
1151
00:49:39,360 --> 00:49:41,040
{\an2}Have a look at one of these, Prue.
1152
00:49:41,080 --> 00:49:42,720
{\an2}So we've got cookie dough
and pretzel
1153
00:49:42,760 --> 00:49:45,280
{\an2}and an Irish liqueur cream filling.
1154
00:49:45,320 --> 00:49:47,760
{\an2}What is that?
Is it the popping candy?
1155
00:49:47,800 --> 00:49:50,160
{\an2}Oh.
ALISON: Yeah, I can hear it.
1156
00:49:50,200 --> 00:49:51,600
{\an2}It's just very sweet.
1157
00:49:56,520 --> 00:49:58,680
{\an8}It's not the neatest work that
you've ever done.
1158
00:49:58,720 --> 00:50:00,280
{\an2}No. I've had a mare.
1159
00:50:00,320 --> 00:50:02,920
{\an2}They're a bit weird in colour,
aren't they?
1160
00:50:02,960 --> 00:50:05,360
{\an2}Hmm.
What's in the blue one?
1161
00:50:05,400 --> 00:50:07,600
{\an2}That's an orange fondant.
1162
00:50:07,640 --> 00:50:09,720
{\an2}Ish. There's a hint.
1163
00:50:09,760 --> 00:50:10,880
{\an2}OK.
1164
00:50:10,920 --> 00:50:12,520
{\an2}It's a chocolate cake,
1165
00:50:12,560 --> 00:50:14,760
{\an2}with a chocolate orange Swiss
meringue buttercream
1166
00:50:14,800 --> 00:50:16,040
{\an2}and an orange curd.
1167
00:50:16,080 --> 00:50:17,320
{\an2}Ooh, that's delicious.
1168
00:50:17,360 --> 00:50:20,280
{\an2}The flavour's great,
but it's a bit of a mess. Yeah.
1169
00:50:20,320 --> 00:50:22,600
{\an2}Do you know what?
If we came to your house
1170
00:50:22,640 --> 00:50:25,000
{\an2}and had a slice
of that you'd think it was perfect.
1171
00:50:25,040 --> 00:50:26,880
{\an2}Ah, hmm, I'd kick off.
1172
00:50:26,920 --> 00:50:28,480
{\an1}LAUGHTER
1173
00:50:29,640 --> 00:50:32,240
{\an2}But you're not invited, Paul.
Thank you very much.
1174
00:50:32,280 --> 00:50:33,640
{\an2}Thank you.
1175
00:50:36,560 --> 00:50:38,600
{\an8}You've got a box that's not
tempered properly... Yeah.
1176
00:50:38,640 --> 00:50:40,560
{\an2}..which is why it's lost all
its shine.
1177
00:50:40,600 --> 00:50:43,040
{\an2}When you're doing piping like
this you have to be
1178
00:50:43,080 --> 00:50:46,320
{\an2}so precise and that's not
precise enough.
1179
00:50:46,360 --> 00:50:49,280
{\an2}I think the piping on this side's
really good, it says "Alison".
1180
00:50:49,320 --> 00:50:50,560
{\an2}I think it's fantastic.
1181
00:50:52,640 --> 00:50:54,720
{\an2}I think the sponge is baked
beautifully well.
1182
00:50:54,760 --> 00:50:56,720
{\an2}Not carrying a huge amount
of flavour.
1183
00:50:56,760 --> 00:50:59,320
{\an2}That's because the
hazelnuts are so strong.
1184
00:50:59,360 --> 00:51:01,880
{\an2}I would complain that
I've got too many nuts in my mouth.
1185
00:51:01,920 --> 00:51:04,040
{\an1}LAUGHTER
1186
00:51:04,080 --> 00:51:06,720
{\an2}Let's try this white one
which is again?
1187
00:51:06,760 --> 00:51:08,080
{\an2}White chocolate and vanilla
1188
00:51:08,120 --> 00:51:10,560
{\an2}and this one's got
the caramel chocolate and hazelnut.
1189
00:51:10,600 --> 00:51:11,880
{\an2}Very nice. Hmm.
1190
00:51:11,920 --> 00:51:13,040
{\an2}Oh, that's delicious.
1191
00:51:13,080 --> 00:51:15,040
{\an2}Well, I think this
is a little triumph.
1192
00:51:19,520 --> 00:51:22,480
{\an2}I think the box looks amazing.
The tempering is really impressive.
1193
00:51:22,520 --> 00:51:24,440
{\an2}The shine.
The shine is fantastic.
1194
00:51:24,480 --> 00:51:25,560
{\an2}Thank you.
1195
00:51:25,600 --> 00:51:28,040
{\an2}Where are all your truffles?
There's just three of them.
1196
00:51:28,080 --> 00:51:29,280
{\an2}Yes.
1197
00:51:29,320 --> 00:51:31,120
{\an2}They weren't quite all capped,
1198
00:51:31,160 --> 00:51:33,640
{\an2}so I thought I'll
give you three nice ones.
1199
00:51:33,680 --> 00:51:35,360
{\an1}CHUCKLES
1200
00:51:36,840 --> 00:51:39,680
{\an2}The cake, the meringue,
the nuts in there. Hmm.
1201
00:51:39,720 --> 00:51:41,400
{\an2}It is an extremely rich cake.
1202
00:51:41,440 --> 00:51:45,200
{\an2}Hmm. Do you know, I love the
richness and I love the flavours.
1203
00:51:45,240 --> 00:51:47,400
{\an2}Delicious. What is in here?
1204
00:51:47,440 --> 00:51:49,000
{\an2}Salted caramel.
1205
00:51:49,040 --> 00:51:50,680
{\an2}Certainly is.
1206
00:51:50,720 --> 00:51:51,800
{\an2}Really nice.
1207
00:51:51,840 --> 00:51:53,280
{\an2}Who's the third one for?
1208
00:51:53,320 --> 00:51:55,360
{\an2}Do you want it?
1209
00:51:55,400 --> 00:51:58,680
{\an2}Well caught. I like it.
1210
00:51:58,720 --> 00:52:00,200
{\an2}Thanks, Nicky.
1211
00:52:04,040 --> 00:52:06,360
{\an8}I love the box.
It's perfect, isn't it?
1212
00:52:06,400 --> 00:52:07,760
{\an2}Beautiful, really beautiful.
1213
00:52:07,800 --> 00:52:12,080
{\an2}Did you manage to get it out without
a crack or anything? Very good.
1214
00:52:12,120 --> 00:52:14,440
{\an2}Thank you.
Right, let's have a look at this.
1215
00:52:14,480 --> 00:52:18,400
{\an2}It's a chocolate cake with
a chocolate and mascarpone filling.
1216
00:52:21,920 --> 00:52:23,800
{\an2}Well, it's very chocolaty.
1217
00:52:23,840 --> 00:52:26,320
{\an2}I just think the texture is a bit
solid.
1218
00:52:26,360 --> 00:52:28,480
{\an2}It is, it's a bit dry in the mouth.
1219
00:52:28,520 --> 00:52:30,960
{\an2}OK.
But these are nice and shiny.
1220
00:52:34,560 --> 00:52:36,760
{\an2}The praline's nice.
Oh, good.
1221
00:52:36,800 --> 00:52:38,120
{\an2}That's nice chocolate, yeah.
1222
00:52:38,160 --> 00:52:40,000
{\an2}Hmm, coffee's lovely.
Both very good.
1223
00:52:45,520 --> 00:52:47,240
{\an2}I think the box structurally is
very good.
1224
00:52:47,280 --> 00:52:48,400
{\an2}It's a nice looking box.
1225
00:52:48,440 --> 00:52:50,120
{\an2}It's a shame the shine's not there
1226
00:52:50,160 --> 00:52:51,880
{\an2}cos that would've
looked really good.
1227
00:52:51,920 --> 00:52:54,600
{\an2}Ah, there's the cricket bat.
Isn't that a perfect cricket bat?
1228
00:52:54,640 --> 00:52:57,320
{\an2}You've struggled a little bit
with the chocolates, haven't you?
1229
00:52:57,360 --> 00:53:00,880
{\an2}Yeah. Maybe you should've just done
one type, rather than three.
1230
00:53:00,920 --> 00:53:03,160
{\an2}See what the cake's like.
1231
00:53:03,200 --> 00:53:05,960
{\an2}Cake is milk chocolate
and a pistachio.
1232
00:53:09,560 --> 00:53:11,440
{\an2}I love the pistachio flavour.
1233
00:53:11,480 --> 00:53:13,160
{\an2}It is a bit dry.
1234
00:53:13,200 --> 00:53:15,880
{\an2}I think the flavour,
however, is beautiful.
1235
00:53:15,920 --> 00:53:17,800
{\an2}Is this one...? Coffee.
1236
00:53:17,840 --> 00:53:21,200
{\an2}Coffee. Hmm, certainly is.
I like that one.
1237
00:53:21,240 --> 00:53:24,360
{\an2}But the chocolate is a bit soft.
Still pretty delicious.
1238
00:53:24,400 --> 00:53:26,760
{\an2}Well done, Saku.
Thank you very much.
1239
00:53:26,800 --> 00:53:28,320
{\an2}Thank you. Thank you.
1240
00:53:28,360 --> 00:53:30,480
{\an2}It was far better than
what I thought,
1241
00:53:30,520 --> 00:53:32,880
{\an2}but I'm done with chocolate.
1242
00:53:32,920 --> 00:53:36,080
{\an2}No more chocolate. In my life. Ever.
1243
00:53:36,120 --> 00:53:39,120
{\an2}That was a nice way to finish
the day off,
1244
00:53:39,160 --> 00:53:42,600
{\an2}sun's out, got a result like that.
1245
00:53:42,640 --> 00:53:45,000
{\an2}I'm happy with that.
I don't know about Star Baker.
1246
00:53:45,040 --> 00:53:47,160
{\an2}But definitely as close
to getting it as I have been.
1247
00:53:47,200 --> 00:53:49,560
{\an2}I feel proud of what I presented.
1248
00:53:49,600 --> 00:53:51,880
{\an2}But I think off the back of
yesterday,
1249
00:53:51,920 --> 00:53:53,840
{\an2}I could possibly be going home.
1250
00:53:53,880 --> 00:53:55,600
{\an2}The stress ride continues.
1251
00:54:00,560 --> 00:54:04,600
{\an2}So Paul, Prue, how impressed were
you with the show stoppers?
1252
00:54:04,640 --> 00:54:07,640
{\an2}Matt's cake was one of the best
because it was light.
1253
00:54:07,680 --> 00:54:09,840
{\an2}It still tasted chocolaty
and delicious.
1254
00:54:09,880 --> 00:54:13,160
{\an2}We wanted the chocolate to be in
the cake as well as the box. Yeah.
1255
00:54:13,200 --> 00:54:16,440
{\an2}And when we did get a chocolate like
Nicky, it was really punchy.
1256
00:54:16,480 --> 00:54:17,760
{\an2}I don't know about you guys,
1257
00:54:17,800 --> 00:54:20,480
{\an2}but I was quite happy
seeing Dan come back.
1258
00:54:20,520 --> 00:54:22,040
{\an2}Well, thank goodness for that.
1259
00:54:22,080 --> 00:54:23,760
{\an2}This was utterly delicious.
1260
00:54:23,800 --> 00:54:25,800
{\an2}But there was hardly any cake in it.
1261
00:54:25,840 --> 00:54:28,240
{\an2}The one I was so
disappointed about was Rowan.
1262
00:54:28,280 --> 00:54:30,160
{\an2}His box was a complete mess.
1263
00:54:30,200 --> 00:54:31,720
{\an2}He was in line for Star Baker.
1264
00:54:31,760 --> 00:54:34,440
{\an2}So I think it ended up with
for me between Nicky and Matty.
1265
00:54:34,480 --> 00:54:36,600
{\an2}So who needs to be worried today?
1266
00:54:36,640 --> 00:54:38,840
{\an2}Definitely Cristy, definitely Saku.
1267
00:54:38,880 --> 00:54:41,440
{\an2}Coming into today,
they weren't doing particularly well
1268
00:54:41,480 --> 00:54:43,680
{\an2}and, actually, both of them
are much of a muchness.
1269
00:54:43,720 --> 00:54:46,440
{\an2}Saku's was quite dry
but the flavour was good.
1270
00:54:46,480 --> 00:54:48,960
{\an2}And Cristy's quite dry
but the flavour was good.
1271
00:54:49,000 --> 00:54:50,680
{\an2}So they're almost identical.
1272
00:54:50,720 --> 00:54:52,480
{\an2}But the fact that Tasha's not
here...
1273
00:54:52,520 --> 00:54:54,960
{\an2}We have to decide
whether someone should go,
1274
00:54:55,000 --> 00:54:56,720
{\an2}or we leave it for another week.
1275
00:54:56,760 --> 00:54:59,200
{\an2}And that's what Prue and I have to
sit and go through again
1276
00:54:59,240 --> 00:55:00,960
{\an2}and have a chat
and see where we are.
1277
00:55:01,000 --> 00:55:02,560
{\an2}I'll be honest with you, Josh,
1278
00:55:02,600 --> 00:55:05,000
{\an2}the fact that he used my name,
for me, is the winner.
1279
00:55:05,040 --> 00:55:06,520
{\an2}You need to try that,
1280
00:55:06,560 --> 00:55:08,680
{\an2}cos I guarantee you'll have
a problem with his nuts.
1281
00:55:08,720 --> 00:55:10,640
{\an1}ALISON CHUCKLES
1282
00:55:17,480 --> 00:55:18,960
{\an2}Hello, bakers.
1283
00:55:19,000 --> 00:55:22,680
{\an2}I've got a lovely job of announcing
this week's Star Baker.
1284
00:55:22,720 --> 00:55:27,040
{\an2}And the person who is Star Baker
this week is...
1285
00:55:32,440 --> 00:55:33,840
{\an2}..Matty.
1286
00:55:33,880 --> 00:55:37,160
{\an1}OVERLAPPING CONGRATULATIONS
1287
00:55:38,880 --> 00:55:39,920
{\an2}Unfortunately,
1288
00:55:39,960 --> 00:55:42,560
{\an2}I've got the awful job of announcing
who is leaving today.
1289
00:55:42,600 --> 00:55:46,800
{\an2}So, the baker leaving
the tent today is...
1290
00:55:55,240 --> 00:55:56,800
{\an2}..none of you.
1291
00:55:56,840 --> 00:55:59,240
{\an2}You're all staying.
1292
00:55:59,280 --> 00:56:03,400
{\an2}However, next week, two bakers
will leave the tent.
1293
00:56:03,440 --> 00:56:04,640
{\an2}Thank you, guys.
1294
00:56:04,680 --> 00:56:07,080
{\an1}OVERLAPPING CHATTER
1295
00:56:07,120 --> 00:56:08,720
{\an2}I'm so happy.
1296
00:56:08,760 --> 00:56:10,400
{\an2}I am buzzing, yeah.
1297
00:56:10,440 --> 00:56:12,760
{\an2}Also a little bit of a confidence
boost as well.
1298
00:56:12,800 --> 00:56:14,440
{\an2}You were right.
1299
00:56:14,480 --> 00:56:15,960
{\an2}You have this week.
1300
00:56:16,000 --> 00:56:19,440
{\an2}Matty has been getting better and
better.
1301
00:56:19,480 --> 00:56:21,800
{\an2}I think he really
deserves Star Baker.
1302
00:56:21,840 --> 00:56:23,680
{\an2}A bit better next week,
please, Saku.
1303
00:56:23,720 --> 00:56:25,640
{\an2}I will try my best.
1304
00:56:25,680 --> 00:56:28,000
{\an2}Phew! Such a relief.
1305
00:56:28,040 --> 00:56:31,000
{\an2}Goodness gracious,
I can't remember why I'm here.
1306
00:56:31,040 --> 00:56:34,440
{\an2}I'm just so over the moon to have
got halfway, it's just mad.
1307
00:56:34,480 --> 00:56:37,360
{\an2}It was between Saku and Cristy
that was going to go,
1308
00:56:37,400 --> 00:56:39,120
{\an2}and I think with the fact that Tasha
1309
00:56:39,160 --> 00:56:41,200
{\an2}didn't do too well in
their first challenge,
1310
00:56:41,240 --> 00:56:43,240
{\an2}it wasn't fair that someone left.
1311
00:56:43,280 --> 00:56:46,640
{\an2}It's pastry week next week and the
pressure will be on all the bakers
1312
00:56:46,680 --> 00:56:48,080
{\an2}because two will be leaving.
1313
00:56:48,120 --> 00:56:50,960
{\an2}ON PHONE: Hello.
Bab, I won Star Baker.
1314
00:56:51,000 --> 00:56:54,080
{\an2}Oh, my God. Oh, I'm so proud of you.
Thank you.
1315
00:56:54,120 --> 00:56:56,640
{\an2}On the week where we thought
you were going out.
1316
00:56:56,680 --> 00:56:58,400
{\an2}We?
1317
00:56:58,440 --> 00:57:00,560
{\an1}LAUGHTER
1318
00:57:00,600 --> 00:57:02,360
{\an2}Next time..
1319
00:57:02,400 --> 00:57:04,440
{\an2}I've got cramp in my hands.
1320
00:57:04,480 --> 00:57:06,120
{\an2}..it's pastry week.
1321
00:57:06,160 --> 00:57:07,800
{\an2}Two people are going home this week.
1322
00:57:07,840 --> 00:57:09,800
{\an2}Oh, I know. It's so, so scary.
1323
00:57:09,840 --> 00:57:13,360
{\an2}They'll need to keep their cool
with a steamy Signature...
1324
00:57:13,400 --> 00:57:14,800
{\an2}Oh, no.
1325
00:57:14,840 --> 00:57:18,120
{\an2}..avoid faux pas while
recreating a French classic...
1326
00:57:18,160 --> 00:57:20,400
{\an2}Look at it,
it's flat like a pancake.
1327
00:57:20,440 --> 00:57:22,280
{\an2}Oh, she's going to hate it.
1328
00:57:22,320 --> 00:57:25,320
{\an2}..and demonstrate
pie-making artistry.
1329
00:57:25,360 --> 00:57:27,920
{\an2}There's a bit of a
planning issue happening.
1330
00:57:27,960 --> 00:57:29,600
{\an2}Could you grab these two ends? Yeah.
1331
00:57:29,640 --> 00:57:31,200
{\an2}And I'll grab this and we left.
1332
00:57:31,240 --> 00:57:33,400
{\an2}Oh, it's just... Look, it's broken.
Oh, God.
1333
00:57:33,440 --> 00:57:34,640
{\an2}What are we going to do?
1334
00:57:58,000 --> 00:58:00,640
{\an2}Subtitles by Red Bee Media