1
00:00:02,000 --> 00:00:04,080
{\an2}Now, before we get on
with Pastry Week, I just wanted
2
00:00:04,120 --> 00:00:07,960
{\an2}to say how this show has inspired me
to bake for myself. Look at that.
That's incredible, Alison.
3
00:00:08,000 --> 00:00:12,160
{\an2}Oh, it's nothing -
it's just a beautifully decorated
mouth-wateringly moist fruit cake.
4
00:00:12,200 --> 00:00:14,560
{\an2}It's so good, it looks like
one of Prue's cakes. Oh, thanks.
5
00:00:14,600 --> 00:00:16,400
{\an2}Hi, guys, couldn't do us
a favour, could you?
6
00:00:16,440 --> 00:00:18,880
{\an2}I'm looking for Prue's cake -
it's a beautifully decorated,
7
00:00:18,920 --> 00:00:21,240
{\an2}mouth-wateringly moist fruit cake.
8
00:00:21,280 --> 00:00:23,920
{\an2}No, no, not seen anything
like that at all,
9
00:00:23,960 --> 00:00:26,720
{\an2}not at all. Shall we crack
on with the show? Yeah.
10
00:00:26,760 --> 00:00:30,680
{\an2}Welcome to
the Great British Bake Off!
11
00:00:30,720 --> 00:00:33,160
{\an2}Hang on. I think I see Prue's cake.
12
00:00:34,400 --> 00:00:35,400
{\an2}Last time...
13
00:00:36,800 --> 00:00:38,960
{\an2}..things got messy
in Chocolate Week.
14
00:00:39,000 --> 00:00:40,000
{\an2}I want everyone
15
00:00:40,040 --> 00:00:42,520
{\an2}to clean after themselves -
it's an absolute disgrace.
16
00:00:42,560 --> 00:00:45,520
{\an2}And whilst Nicky's torte
made her a contender...
17
00:00:45,560 --> 00:00:47,120
{\an2}I think it's a little work of art.
18
00:00:47,160 --> 00:00:48,960
{\an2}..she was out-boxed by Matty...
19
00:00:49,000 --> 00:00:51,440
{\an2}I think your box is
beautifully engineered.
20
00:00:51,480 --> 00:00:53,680
{\an2}..who took the Star Baker title.
21
00:00:53,720 --> 00:00:55,080
{\an2}It's got no real flavour.
22
00:00:55,120 --> 00:00:58,160
{\an2}And while Cristy
and Saku struggled...
23
00:00:58,200 --> 00:01:00,120
{\an2}Melting! ..Tasha fell ill.
24
00:01:00,160 --> 00:01:02,240
{\an2}Go and rest, come on.
I'll walk you back.
25
00:01:02,280 --> 00:01:03,520
{\an2}And they were spared.
26
00:01:03,560 --> 00:01:05,480
{\an2}You're all staying.
27
00:01:05,520 --> 00:01:07,720
{\an2}Phew, such a relief!
28
00:01:09,200 --> 00:01:12,280
{\an2}This time...
I've got cramp in my hands.
29
00:01:12,320 --> 00:01:14,440
{\an2}..the bakers face Pastry Week.
30
00:01:14,480 --> 00:01:15,800
{\an2}I'm nervous.
31
00:01:15,840 --> 00:01:16,840
{\an2}And double jeopardy.
32
00:01:16,880 --> 00:01:19,080
{\an2}Two people are going home
this week. Oh, I know.
33
00:01:19,120 --> 00:01:21,720
{\an2}They'll need to keep their cool...
Oh, sugar!
34
00:01:21,760 --> 00:01:24,040
{\an2}..with a steamy signature...
35
00:01:24,080 --> 00:01:25,200
{\an2}Oh, no!
36
00:01:25,240 --> 00:01:26,680
{\an2}..avoid a faux pas...
37
00:01:26,720 --> 00:01:29,640
{\an2}I think that's done.
..while creating a French classic.
38
00:01:29,680 --> 00:01:32,240
{\an2}I know what dauphinoise is.
What's the other word?
39
00:01:32,280 --> 00:01:34,040
{\an2}Pith-th-thivier.
40
00:01:34,080 --> 00:01:36,600
{\an2}And demonstrate
pie-making artistry.
41
00:01:36,640 --> 00:01:37,960
{\an2}Argh!
42
00:01:38,000 --> 00:01:39,640
{\an2}So they're not among
the two bakers...
43
00:01:39,680 --> 00:01:42,200
{\an2}There's a bit of
a plumbing issue happening.
44
00:01:42,240 --> 00:01:43,840
{\an2}..who'll be leaving the competition.
45
00:01:43,880 --> 00:01:47,240
{\an2}Then we lift. Oh, no,
it's just... Look, it's broken.
46
00:01:47,280 --> 00:01:49,880
{\an2}Oh, God. Oh, no, what do I do?
47
00:02:14,840 --> 00:02:17,280
{\an2}They're letting you go.
Shall I lead the way?
48
00:02:17,320 --> 00:02:19,880
{\an2}I actually like pastry.
49
00:02:19,920 --> 00:02:21,960
{\an2}I find it quite therapeutic.
50
00:02:22,000 --> 00:02:24,360
{\an2}I love walking in. Do you? I do.
51
00:02:24,400 --> 00:02:26,480
{\an2}I never feel confident about
anything in my life,
52
00:02:26,520 --> 00:02:28,160
{\an2}and pastry's no exception.
53
00:02:28,200 --> 00:02:31,440
{\an2}So I'm just kind of going to roll
with it, as I do every week.
54
00:02:31,480 --> 00:02:33,680
{\an2}There's a lot that can go wrong
with pastry.
55
00:02:33,720 --> 00:02:35,200
{\an2}It will be interesting, especially
56
00:02:35,240 --> 00:02:36,920
{\an2}with two people going home
this week.
57
00:02:36,960 --> 00:02:38,720
{\an2}I would love to, like,
blow their minds
58
00:02:38,760 --> 00:02:41,160
{\an2}and to get Star Baker would
obviously be a dream.
59
00:02:41,200 --> 00:02:42,880
{\an2}I just don't know if it'll happen.
60
00:02:45,320 --> 00:02:47,320
{\an2}Bakers, you have made it
61
00:02:47,360 --> 00:02:51,640
{\an2}to Pastry Week, which means
you lot are the upper crust.
62
00:02:51,680 --> 00:02:53,400
{\an2}Now, for your Signature Challenge,
63
00:02:53,440 --> 00:02:54,800
{\an2}the judges would love you
64
00:02:54,840 --> 00:02:59,520
{\an2}to make 12 individual
savoury picnic pies.
65
00:02:59,560 --> 00:03:02,320
{\an2}The fillings and flavours
are entirely your choice,
66
00:03:02,360 --> 00:03:06,280
{\an2}but your pies must be made
from hot-water-crust pastry
67
00:03:06,320 --> 00:03:11,480
{\an2}and be attractive
and tempting to eat, just like me.
68
00:03:11,520 --> 00:03:13,720
{\an2}There's plenty of hot water,
so don't worry about that,
69
00:03:13,760 --> 00:03:17,000
{\an2}even though someone here had
a 90-minute shower this morning.
70
00:03:17,040 --> 00:03:19,480
{\an2}Paul! You have two hours.
71
00:03:19,520 --> 00:03:21,960
{\an2}Which is what Paul says
when he gets in the shower.
72
00:03:23,680 --> 00:03:26,040
{\an2}On your marks. Get set. Bake!
73
00:03:29,200 --> 00:03:31,960
{\an2}I know that I need to
get off to a rapid start.
74
00:03:32,000 --> 00:03:34,920
{\an2}This is the hot-water-crust pastry.
75
00:03:34,960 --> 00:03:38,280
{\an2}Hot-water-crust pastry is
traditionally made with lard.
76
00:03:38,320 --> 00:03:40,480
{\an2}Good for the hips, lard.
77
00:03:40,520 --> 00:03:43,160
{\an2}The other element is butter,
and that brings flavour.
78
00:03:43,200 --> 00:03:45,880
{\an2}You make it by pouring
almost boiling water
79
00:03:45,920 --> 00:03:49,000
{\an2}and melted fat into the flour.
80
00:03:49,040 --> 00:03:51,040
{\an2}I'm hot potato-ing right now.
81
00:03:51,080 --> 00:03:53,680
{\an2}This is my onion and spring onions.
82
00:03:53,720 --> 00:03:55,520
{\an2}Got to put stuff inside that's, A,
83
00:03:55,560 --> 00:03:58,000
{\an2}going to be moist
to the mouth and, B,
84
00:03:58,040 --> 00:04:00,480
{\an2}going to carry a lot
of punchy flavours.
85
00:04:00,520 --> 00:04:01,960
{\an2}Oh, I love a sausage.
86
00:04:02,000 --> 00:04:04,720
{\an2}The last thing is, you want a
beautiful bit of crimping on
87
00:04:04,760 --> 00:04:07,120
{\an2}the lid as well,
which seals in whatever
88
00:04:07,160 --> 00:04:08,840
{\an2}the bakers are going to put inside.
89
00:04:08,880 --> 00:04:12,160
{\an2}You need to drop the lid
into the pie.
90
00:04:12,200 --> 00:04:16,480
{\an2}The lid gets trapped in there
and it won't rise up and fall off.
91
00:04:16,520 --> 00:04:17,760
{\an2}As long as it's consistent
92
00:04:17,800 --> 00:04:21,160
{\an2}and seals the lid to
the side, that's good.
93
00:04:21,200 --> 00:04:22,200
{\an2}No pressure!
94
00:04:24,600 --> 00:04:26,280
{\an2}Morning, Star Baker.
95
00:04:26,320 --> 00:04:27,640
{\an2}Morning! Hello, Matty.
96
00:04:27,680 --> 00:04:28,760
{\an2}Hello. Morning.
97
00:04:28,800 --> 00:04:32,200
{\an2}So, Matty, tell us about your
hot-water-crust little pies.
98
00:04:32,240 --> 00:04:36,520
{\an2}So it's got ricotta and feta,
uh, a bit of garlic, some...
99
00:04:36,560 --> 00:04:38,320
{\an2}Spanakopita?
Yeah, I'm glad you said it.
100
00:04:38,360 --> 00:04:40,280
{\an2}I-I-I couldn't...
I can never pronounce it.
101
00:04:40,320 --> 00:04:41,920
{\an2}Pronounce what?
102
00:04:41,960 --> 00:04:42,960
{\an2}Don't be cruel, Paul!
103
00:04:43,000 --> 00:04:44,480
{\an2}Span-a-di-kopa-da? What?
104
00:04:48,080 --> 00:04:51,200
{\an8}Matty's take on Greek spanakopita
will be filled
105
00:04:51,240 --> 00:04:55,280
{\an8}with spinach, soft cheeses,
red peppers and herbs.
106
00:04:55,320 --> 00:04:57,280
{\an2}Well, good luck,
look forward to this one.
107
00:04:57,320 --> 00:04:59,400
{\an2}I feel like this is your week,
babes. It's your week.
108
00:04:59,440 --> 00:05:01,440
{\an2}You don't want to fall off
your throne.
109
00:05:01,480 --> 00:05:02,600
{\an2}Absolutely not. Yeah.
110
00:05:02,640 --> 00:05:05,000
{\an2}Yeah. You don't. That would hurt.
111
00:05:05,040 --> 00:05:06,360
{\an2}Looking good.
112
00:05:06,400 --> 00:05:08,760
{\an2}And Matty's not
the only baker uniting
113
00:05:08,800 --> 00:05:10,240
{\an2}a continental filling
114
00:05:10,280 --> 00:05:12,640
{\an2}with this quintessentially
British pastry.
115
00:05:12,680 --> 00:05:15,840
{\an2}So this is my potato dauphinoise.
116
00:05:15,880 --> 00:05:17,560
{\an2}Dauphinoise, I think,
is a bit classy,
117
00:05:17,600 --> 00:05:19,200
{\an2}a bit elegant,
it's a bit like myself.
118
00:05:19,240 --> 00:05:20,960
{\an2}That I think I am!
119
00:05:21,000 --> 00:05:22,760
{\an2}I'll bake that for a
good half an hour, just
120
00:05:22,800 --> 00:05:25,960
{\an2}so it gets nice
and crispy with all the cheese.
121
00:05:26,000 --> 00:05:29,000
{\an8}Dana's creamy dauphinoise
will sandwich fried onions
122
00:05:29,040 --> 00:05:33,040
{\an8}and melted Comte cheese, sealed
in rosemary-infused pastry,
123
00:05:33,080 --> 00:05:36,080
{\an8}a recipe which echoes
a popular French bake.
124
00:05:36,120 --> 00:05:37,440
{\an2}Sounds like a pithivier.
125
00:05:37,480 --> 00:05:38,480
{\an2}What's that?
126
00:05:39,960 --> 00:05:42,800
{\an2}Oh, interesting. Never mind.
Have you tested it?
127
00:05:42,840 --> 00:05:45,640
{\an2}I have tested it and it has worked.
In the time?
128
00:05:45,680 --> 00:05:48,960
{\an2}I'm literally, like, ten seconds
taking it out of the oven.
129
00:05:49,000 --> 00:05:51,240
{\an2}While Dana needs to
accommodate the baking
130
00:05:51,280 --> 00:05:53,600
{\an2}and cooling of her
dauphinoise filling...
131
00:05:53,640 --> 00:05:56,440
{\an2}So we've got sausage meat
and we've got some strong cheese.
132
00:05:56,480 --> 00:05:57,760
{\an2}..Josh and Tasha...
133
00:05:57,800 --> 00:06:00,000
{\an2}This is not pleasant.
134
00:06:00,040 --> 00:06:02,680
{\an2}..are making a traditional
raw pork filling that'll cook while
135
00:06:02,720 --> 00:06:04,320
{\an2}the rest of the pie bakes.
136
00:06:04,360 --> 00:06:08,480
{\an2}These are the same filling
as my Christmas stuffing.
137
00:06:11,040 --> 00:06:13,400
{\an8}Tasha's pies will get their
Christmassy flavour from
138
00:06:13,440 --> 00:06:16,680
{\an8}the chopped sage in the sausage
and nutmeg in the pastry.
139
00:06:16,720 --> 00:06:19,040
{\an8}The double Star Baker
will be hoping to make it
140
00:06:19,080 --> 00:06:22,160
{\an8}a hat-trick after being unable
to complete Chocolate Week.
141
00:06:22,200 --> 00:06:23,840
{\an2}I felt weird not being here,
to be honest.
142
00:06:23,880 --> 00:06:25,880
{\an2}Did you? Yeah, I had bad FOMO.
143
00:06:25,920 --> 00:06:29,160
{\an2}I bet you couldn't relax,
could you? You were thinking,
what are they up to now?
144
00:06:29,200 --> 00:06:32,440
{\an2}I know, it was weird.
It was like, what's it
called, Stockholm syndrome?
145
00:06:32,480 --> 00:06:35,200
{\an2}It's exactly that -
Stockholm syndrome.
146
00:06:35,240 --> 00:06:38,880
{\an2}And at the end of the series, if you
win you will get kidnapped by Paul.
147
00:06:38,920 --> 00:06:41,040
{\an2}He'll lock you in his basement.
148
00:06:41,080 --> 00:06:42,880
{\an2}But you'll like it,
so it'll be fine.
149
00:06:45,000 --> 00:06:47,160
{\an2}And while pork is
a popular choice...
150
00:06:47,200 --> 00:06:50,960
{\an2}These are Cumberland.
From a very reputable shop as well.
151
00:06:51,000 --> 00:06:52,840
{\an2}Right, how hot are these chillies?
152
00:06:52,880 --> 00:06:56,440
{\an2}..two bakers are planning
to spice things up.
153
00:06:56,480 --> 00:06:58,240
{\an2}Chuck it all in.
154
00:06:58,280 --> 00:07:00,960
{\an2}So I made these
for my kids when they were young
155
00:07:01,000 --> 00:07:05,200
{\an2}to go into their lunchboxes.
Not so much spice for me.
156
00:07:05,240 --> 00:07:07,840
{\an2}But I hope it will be
good enough for you.
157
00:07:10,680 --> 00:07:12,480
{\an8}Saku is making a milder version
158
00:07:12,520 --> 00:07:15,600
{\an8}of her Sri Lankan spiced
tuna pies, which will see
159
00:07:15,640 --> 00:07:19,680
{\an8}a spicy potato and tuna filling
surround a whole quail's egg.
160
00:07:19,720 --> 00:07:22,880
{\an2}Have you worked with,
uh, hot-water-crust pastry before?
161
00:07:22,920 --> 00:07:26,040
{\an2}Yes, when I was practising.
Right, OK.
162
00:07:26,080 --> 00:07:28,920
{\an2}Was that the first time you ever
made it? Never? Yes, yeah.
163
00:07:28,960 --> 00:07:30,280
{\an2}Crimping on the top?
164
00:07:30,320 --> 00:07:31,480
{\an2}Crimpling? Crimpling!
165
00:07:31,520 --> 00:07:33,600
{\an2}Crimpling. Crimpling, yes. Crimping.
166
00:07:33,640 --> 00:07:36,520
{\an2}But don't know how,
uh, beautiful it will be.
167
00:07:36,560 --> 00:07:40,080
{\an2}All right, good luck.
Good luck, Saku. Thank you
very much, Saku. Thank you.
168
00:07:40,120 --> 00:07:44,120
{\an2}Bakers, unbelievably, you are
halfway through already.
169
00:07:44,160 --> 00:07:45,160
{\an2}Oh, God!
170
00:07:45,200 --> 00:07:48,080
{\an2}I just looked at my watch
and there was nothing there.
171
00:07:48,120 --> 00:07:49,440
{\an2}I literally went...
172
00:07:49,480 --> 00:07:51,920
{\an2}That's cos I stole it.
Oh, someone stole it off me.
173
00:07:54,040 --> 00:07:55,120
{\an2}With fillings made,
174
00:07:55,160 --> 00:07:58,160
{\an2}attention turns to
the lining in the pie tins.
175
00:07:58,200 --> 00:08:00,200
{\an2}I'm eye-balling
the pastry thickness.
176
00:08:00,240 --> 00:08:02,400
{\an2}Too thin and they could
split in the oven,
177
00:08:02,440 --> 00:08:05,280
{\an2}but going too thick
also carries risk.
178
00:08:05,320 --> 00:08:06,400
{\an2}Because hot-water-pastry,
179
00:08:06,440 --> 00:08:09,800
{\an2}it's a bit thick as well, it can
be a bit stodgy, can't it, so...
180
00:08:09,840 --> 00:08:11,080
{\an8}Dan's added turmeric
181
00:08:11,120 --> 00:08:13,320
{\an8}and cumin to his pastry to augment
182
00:08:13,360 --> 00:08:16,960
{\an8}a lamb keema filling flavoured
with his home-made spice mix.
183
00:08:17,000 --> 00:08:18,440
{\an8}Quite excited about this.
184
00:08:18,480 --> 00:08:21,760
{\an2}Yeah, fingers crossed,
it's a bit greasy, but...
185
00:08:21,800 --> 00:08:24,680
{\an2}You're not going to say that
to them, are you? No, no, no!
186
00:08:24,720 --> 00:08:27,360
{\an2}Little bit greasy!
Yeah. It's not that good.
187
00:08:27,400 --> 00:08:29,880
{\an2}I don't mind a little bit
of grease. I don't either.
188
00:08:29,920 --> 00:08:32,520
{\an2}Well, good luck. Nice one,
Noel. Greasy Dan.
189
00:08:32,560 --> 00:08:35,320
{\an2}Ah, do you know what? I just
forgot to put the mustard in.
190
00:08:35,360 --> 00:08:37,480
{\an2}We're off to a really good start.
191
00:08:37,520 --> 00:08:39,840
{\an2}Filling also needs to be tackled
with care.
192
00:08:39,880 --> 00:08:43,440
{\an2}I am just filling up
to sort of around this mark here.
193
00:08:43,480 --> 00:08:46,800
{\an2}Too little and the pies will
form an air pocket. Egg?
194
00:08:46,840 --> 00:08:49,560
{\an2}Too much and the filling
could ooze out during baking.
195
00:08:49,600 --> 00:08:50,600
{\an2}They look really good.
196
00:08:50,640 --> 00:08:52,600
{\an2}I just want to make sure
I've got them in.
197
00:08:52,640 --> 00:08:54,440
{\an2}They're going to take about
40 minutes or so.
198
00:08:54,480 --> 00:08:56,960
{\an2}But Nicky's nowhere
near ready to bake.
199
00:08:57,000 --> 00:08:58,360
{\an2}It's cooked the egg a little bit.
200
00:08:58,400 --> 00:09:00,920
{\an2}I don't know whether
to do it again.
201
00:09:00,960 --> 00:09:03,760
{\an2}Her hot water mix has scrambled
the egg she added
202
00:09:03,800 --> 00:09:05,600
{\an2}to enrich her first dough.
203
00:09:05,640 --> 00:09:09,440
{\an2}I'd rather just start again
and just
204
00:09:09,480 --> 00:09:13,200
{\an2}be done with it. It's fine,
it's fine, we've got this.
205
00:09:13,240 --> 00:09:14,840
{\an2}Nicky's blending sausage,
206
00:09:14,880 --> 00:09:16,080
{\an2}ham and saucisson
207
00:09:16,120 --> 00:09:18,440
{\an8}with five different cheeses
including Cheddar
208
00:09:18,480 --> 00:09:21,600
{\an8}and Reblochon, packed into
a classic pie tin.
209
00:09:21,640 --> 00:09:23,880
{\an2}I love that shape. It's old school.
210
00:09:23,920 --> 00:09:25,040
{\an2}It's really lovely, that.
211
00:09:25,080 --> 00:09:26,680
{\an2}Just like me!
212
00:09:26,720 --> 00:09:29,240
{\an2}And me.
And have you practised this, Nicky?
213
00:09:29,280 --> 00:09:30,280
{\an2}I've practised them.
214
00:09:30,320 --> 00:09:32,160
{\an2}I've got pies coming
out the front door.
215
00:09:32,200 --> 00:09:33,880
{\an2}Have ya? Yeah. Have you
been selling them?
216
00:09:33,920 --> 00:09:36,200
{\an2}Oh. It's just too many pies.
217
00:09:36,240 --> 00:09:38,560
{\an2}OK, we'll leave you to it,
Nicky. It sounds great.
218
00:09:38,600 --> 00:09:40,680
{\an2}Fingers crossed.
219
00:09:40,720 --> 00:09:43,400
{\an2}I've got to get these in
the oven tout de suite.
220
00:09:43,440 --> 00:09:45,080
{\an2}While Nicky lines her tins...
221
00:09:45,120 --> 00:09:46,600
{\an2}Pop the lids on,
bang 'em in the oven.
222
00:09:46,640 --> 00:09:48,960
{\an2}..everyone else has
moved on to the lids.
223
00:09:49,000 --> 00:09:51,440
{\an2}Easy as pie. I'm here all week.
224
00:09:51,480 --> 00:09:53,840
{\an2}But two bakers are planning
something that requires
225
00:09:53,880 --> 00:09:55,560
{\an2}a more refined touch.
226
00:09:55,600 --> 00:09:57,720
{\an2}This is the latticing
of the pie top.
227
00:09:57,760 --> 00:09:59,560
{\an2}Providing the execution is good,
228
00:09:59,600 --> 00:10:01,520
{\an2}it can make the world of difference.
229
00:10:01,560 --> 00:10:03,440
{\an2}It is fiddly.
230
00:10:03,480 --> 00:10:06,920
{\an2}I've just got to relax
cos I feel so stressed.
231
00:10:06,960 --> 00:10:10,000
{\an2}I just don't want to
let myself down.
232
00:10:10,040 --> 00:10:13,120
{\an8}Cristy's lattice lids will
conceal a filling of cream,
233
00:10:13,160 --> 00:10:15,720
{\an8}leek and garlic mushroom.
234
00:10:15,760 --> 00:10:17,680
{\an2}I think this should be
such a good flavour.
235
00:10:17,720 --> 00:10:20,320
{\an2}You struggled a little last week
with flavour, didn't you?
236
00:10:20,360 --> 00:10:22,440
{\an2}We were complaining there
wasn't enough. Yeah.
237
00:10:22,480 --> 00:10:26,400
{\an2}And you know what? It's amazing how
much garlic mushrooms can take.
238
00:10:26,440 --> 00:10:27,680
{\an2}OK, that's good, then.
239
00:10:27,720 --> 00:10:30,320
{\an2}Good luck, thank you, Cristy. OK.
Thank you. Good luck, darling.
240
00:10:30,360 --> 00:10:32,280
{\an2}To hold the fillings inside...
241
00:10:32,320 --> 00:10:34,400
{\an2}Hopefully, it will all go right.
242
00:10:34,440 --> 00:10:37,440
{\an2}I learned the right word
today - crimping.
243
00:10:37,480 --> 00:10:40,440
{\an2}..Paul is expecting the bakers
to form a neat seal.
244
00:10:40,480 --> 00:10:42,240
{\an2}Maybe not that.
245
00:10:42,280 --> 00:10:44,320
{\an2}It's always that.
246
00:10:44,360 --> 00:10:46,560
{\an2}I've got a little tool in my pocket.
Aye-aye!
247
00:10:50,080 --> 00:10:52,920
{\an2}Think pig in blanket -
that was the vibe.
248
00:10:52,960 --> 00:10:54,600
{\an2}I'm quietly confident.
249
00:10:54,640 --> 00:10:56,920
{\an2}I think as soon as I say
I'm confident, it goes wrong,
250
00:10:56,960 --> 00:10:59,040
{\an2}so I don't want to say that.
251
00:10:59,080 --> 00:11:01,800
{\an8}Before crimping his lids in place,
Rowan's adding
252
00:11:01,840 --> 00:11:04,320
{\an8}an extra topping
of smoked streaky bacon
253
00:11:04,360 --> 00:11:07,520
{\an8}to his Cumberland sausage
and sweet potato filling.
254
00:11:07,560 --> 00:11:10,080
{\an2}Have you got a hole in the lid?
No, there's no hole in the lid.
255
00:11:10,120 --> 00:11:12,600
{\an2}When it steams,
where's it going to go?
256
00:11:12,640 --> 00:11:14,440
{\an2}On the bacon,
the bacon's raw inside,
257
00:11:14,480 --> 00:11:16,200
{\an2}so that steam is there
to help poach.
258
00:11:16,240 --> 00:11:18,440
{\an2}Oh, right, OK. Got you. Good luck.
Thank you. Thank you.
259
00:11:18,480 --> 00:11:19,840
{\an2}Good luck, mate.
260
00:11:19,880 --> 00:11:21,680
{\an2}Do you think that's a bit
of a clue, maybe put
261
00:11:21,720 --> 00:11:24,400
{\an2}a hole in it, do you think?
I feel like that's a clue.
262
00:11:24,440 --> 00:11:26,040
{\an2}I might do little pricks around it.
263
00:11:26,080 --> 00:11:28,960
{\an2}Get a little prick in there.
I will. Sorted. Thanks, love.
264
00:11:30,720 --> 00:11:32,640
{\an2}Once suitably ventilated...
265
00:11:32,680 --> 00:11:35,520
{\an2}I'm just egg-washing the top
to give it a lovely colour.
266
00:11:35,560 --> 00:11:38,680
{\an2}..applying an egg wash should
brown up the pies when baked.
267
00:11:38,720 --> 00:11:40,200
{\an2}Is it a bit thick?
268
00:11:40,240 --> 00:11:41,880
{\an2}Are you asking me? Yeah.
269
00:11:43,440 --> 00:11:44,520
{\an2}Whatever. In.
270
00:11:46,960 --> 00:11:48,320
{\an2}Oh, I didn't do egg wash.
271
00:11:48,360 --> 00:11:51,320
{\an2}OK, bakers,
you've got half an hour left.
272
00:11:51,360 --> 00:11:55,120
{\an2}This is speed-pie-making.
Come on, Nicky!
273
00:11:55,160 --> 00:11:56,160
{\an2}Oven's not on.
274
00:11:57,480 --> 00:11:59,320
{\an2}Not conventional.
275
00:11:59,360 --> 00:12:01,360
{\an2}Should've gone in ages ago,
shouldn't they?
276
00:12:01,400 --> 00:12:03,240
{\an2}What? No, what you saying?
277
00:12:03,280 --> 00:12:05,360
{\an2}I didn't realise you were
the baker.
278
00:12:05,400 --> 00:12:08,720
{\an2}How dare you? Oh, that's hot.
Do you think that's too hot?
279
00:12:08,760 --> 00:12:11,120
{\an2}Possibly, but I don't
have the time now.
280
00:12:11,160 --> 00:12:12,560
{\an2}They're in.
281
00:12:12,600 --> 00:12:14,680
{\an2}How are you? I'm all right-ish.
282
00:12:14,720 --> 00:12:16,720
{\an2}Why, what's happened? Oh, time.
283
00:12:16,760 --> 00:12:17,920
{\an2}Time.
284
00:12:17,960 --> 00:12:21,480
{\an2}Time. I can be up two hours
before we've got to be anywhere,
285
00:12:21,520 --> 00:12:22,960
{\an2}and I'm still never ready.
286
00:12:23,000 --> 00:12:26,120
{\an2}What you talking about?
We're talking about what time
we get up in the morning.
287
00:12:26,160 --> 00:12:29,520
{\an2}Yeah, what time do you get up?
I go to bed quite late.
Get up really early.
288
00:12:29,560 --> 00:12:31,560
{\an2}It's weird. I texted you
last night at 11. I know.
289
00:12:31,600 --> 00:12:33,280
{\an2}You texted me back,
so you were quite late.
290
00:12:33,320 --> 00:12:36,120
{\an2}That's right, kids,
we're texting each other at night.
291
00:12:36,160 --> 00:12:38,760
{\an2}Just stop sending me them pictures -
I don't like it.
292
00:12:38,800 --> 00:12:41,320
{\an2}That's not what you
said last night!
293
00:12:41,360 --> 00:12:44,400
{\an2}While some bakers have
time to wait and watch...
294
00:12:44,440 --> 00:12:45,440
{\an2}Cranberry sauce.
295
00:12:45,480 --> 00:12:47,360
{\an2}..others are making
their condiments.
296
00:12:47,400 --> 00:12:49,240
{\an2}I'll probably just pipe it
on right at the end.
297
00:12:49,280 --> 00:12:50,960
{\an2}I call them post-match picnic pies.
298
00:12:51,000 --> 00:12:54,040
{\an2}They're the flavours I do
for my rugby lads after either
299
00:12:54,080 --> 00:12:55,840
{\an2}a training session or a match day.
300
00:12:55,880 --> 00:13:00,600
{\an2}Hopefully, in hot-water-crust
pastry, they taste as good
in those as well.
301
00:13:00,640 --> 00:13:02,680
{\an2}Josh is hoping the pickle
will bring moisture
302
00:13:02,720 --> 00:13:04,320
{\an2}to his pork and apple pies,
303
00:13:04,360 --> 00:13:07,120
{\an8}while a layer of Cheddar will
be melted on top when
304
00:13:07,160 --> 00:13:10,960
{\an2}the pies are removed from their tins
and returned to the oven to brown.
305
00:13:11,000 --> 00:13:14,760
{\an2}The pastry is done now
so it won't collapse.
306
00:13:14,800 --> 00:13:16,920
{\an2}Bakers, you've got ten minutes left.
307
00:13:16,960 --> 00:13:20,160
{\an2}I'm going to have to get these out
now, aren't I? They're oozing a bit.
308
00:13:20,200 --> 00:13:22,960
{\an2}But do you know what it is,
did you put the hole in or not?
309
00:13:23,000 --> 00:13:24,960
{\an2}I did. Three.
Oh. And they opened up?
310
00:13:25,000 --> 00:13:26,720
{\an2}Three pricks. Yeah.
311
00:13:26,760 --> 00:13:30,160
{\an2}Oh, so overfilled.
I don't like the look of 'em.
312
00:13:30,200 --> 00:13:33,160
{\an2}There's a whole mushroom
coming out here.
313
00:13:33,200 --> 00:13:34,360
{\an2}Look at these.
314
00:13:34,400 --> 00:13:37,480
{\an2}You're using some special
finger protectors.
315
00:13:37,520 --> 00:13:40,280
{\an2}That is it.
To poke the pies out the bottom.
316
00:13:40,320 --> 00:13:43,000
{\an2}I've got a picture
of Paul wearing nothing but those.
317
00:13:43,040 --> 00:13:44,760
{\an2}On his fingers?
318
00:13:44,800 --> 00:13:46,280
{\an2}Yeah, on his... OK.
319
00:13:47,960 --> 00:13:50,200
{\an2}Just glaze them up.
320
00:13:50,240 --> 00:13:53,240
{\an2}Get all round my sides as
crispy as possible now.
321
00:13:53,280 --> 00:13:55,520
{\an2}Oh, they look bad, Noel.
They look good.
322
00:13:55,560 --> 00:13:59,200
{\an2}No, they're overfilled. I don't
know why I'm getting like this.
323
00:13:59,240 --> 00:14:01,640
{\an2}I told myself I don't care.
But you really do care, don't you?
324
00:14:01,680 --> 00:14:03,280
{\an2}Oh, my gosh, I need to get a life.
325
00:14:04,840 --> 00:14:05,920
{\an2}It is coming out now.
326
00:14:08,480 --> 00:14:10,280
{\an2}Oh, no!
327
00:14:10,320 --> 00:14:13,000
{\an2}It's a bit soggy on t'bottom.
They've never been soggy before.
328
00:14:15,960 --> 00:14:18,600
{\an2}Bakers, you only have
one minute left.
329
00:14:18,640 --> 00:14:21,320
{\an2}They've got to come out,
haven't they?
330
00:14:21,360 --> 00:14:23,280
{\an2}That one looks peng, actually.
331
00:14:23,320 --> 00:14:26,400
{\an2}Not as crispy as I'd like them.
332
00:14:26,440 --> 00:14:29,440
{\an2}Yeah, really pleased with those.
333
00:14:29,480 --> 00:14:30,680
{\an2}It was going so well.
334
00:14:31,960 --> 00:14:34,120
{\an2}They're not great. Gutted!
335
00:14:37,440 --> 00:14:39,960
{\an2}Oh, I can't wait for his beady eyes
to look at these.
336
00:14:45,440 --> 00:14:51,400
{\an2}Bakers, that is your time up,
please step away from your bakes.
337
00:14:51,440 --> 00:14:55,080
{\an2}One of 'em hasn't got a bottom,
they're stuck in the tin.
Do they normally stick in the tin?
338
00:14:55,120 --> 00:14:56,960
{\an2}Never. Never stuck ever.
339
00:14:57,000 --> 00:14:58,720
{\an2}God! So I'm really upset, actually.
340
00:15:07,440 --> 00:15:11,440
{\an2}The bakers' hot-water-crust
picnic pies will now be judged
341
00:15:11,480 --> 00:15:12,680
{\an2}by Prue and Paul.
342
00:15:14,560 --> 00:15:16,040
{\an2}Hello, Matty. Hiya, Matty. Hiya.
343
00:15:16,080 --> 00:15:18,320
{\an2}Tell us all about your picnic pies.
344
00:15:18,360 --> 00:15:21,760
{\an2}They are based on spanakopita.
345
00:15:21,800 --> 00:15:23,120
{\an2}OK. They're based on them.
346
00:15:28,120 --> 00:15:29,120
{\an8}Bit messy.
347
00:15:29,160 --> 00:15:33,120
{\an2}It's very tricky to get that lattice
looking good on such a small pie.
348
00:15:33,160 --> 00:15:35,680
{\an2}So there's some feta,
ricotta, spinach,
349
00:15:35,720 --> 00:15:38,440
{\an2}roasted red peppers
and some sundried tomatoes.
350
00:15:38,480 --> 00:15:40,640
{\an2}Good strong flavours. Lovely.
351
00:15:40,680 --> 00:15:43,680
{\an2}I think your lid is
a bit too thick.
352
00:15:43,720 --> 00:15:46,200
{\an2}OK. Cos that takes up
maybe a third of it.
353
00:15:46,240 --> 00:15:48,560
{\an2}Yeah. Thank you. Thank you.
Cheers. Well done.
354
00:15:53,680 --> 00:15:55,360
{\an8}It's a beautiful
golden-brown colour.
355
00:15:55,400 --> 00:15:56,640
{\an2}So we've got sausage meat,
356
00:15:56,680 --> 00:15:59,880
{\an2}bacon and cranberry with apple
357
00:15:59,920 --> 00:16:01,760
{\an2}and some cranberry sauce
on the side.
358
00:16:03,360 --> 00:16:04,560
{\an2}Good pastry.
359
00:16:04,600 --> 00:16:07,640
{\an2}Your mustard bottom,
which I'd never have thought of,
360
00:16:07,680 --> 00:16:11,040
{\an2}and I think it's a little
mark of genius, it's beautiful.
361
00:16:11,080 --> 00:16:12,680
{\an2}I think it's filled beautifully,
362
00:16:12,720 --> 00:16:15,360
{\an2}it's nice and thin
round the outside. Thank you.
363
00:16:15,400 --> 00:16:16,400
{\an2}Cheers.
364
00:16:22,000 --> 00:16:25,240
{\an2}The pastry's a little pale on top.
Could've been a little browner.
365
00:16:25,280 --> 00:16:26,760
{\an2}Bit of a soggy bottom.
366
00:16:26,800 --> 00:16:28,720
{\an2}Really? Yeah.
367
00:16:28,760 --> 00:16:32,760
{\an2}Heart-breaking. Inside,
it's tuna, potatoes,
368
00:16:32,800 --> 00:16:37,880
{\an2}leeks, carrot and onion,
and there is a quail egg as well.
369
00:16:37,920 --> 00:16:39,800
{\an2}I love the flavours.
370
00:16:39,840 --> 00:16:42,880
{\an2}And actually the filling inside
is quite nice and moist.
371
00:16:42,920 --> 00:16:44,680
{\an2}The pastry needs to be much,
much thinner.
372
00:16:44,720 --> 00:16:45,840
{\an2}And less soggy.
373
00:16:45,880 --> 00:16:49,160
{\an2}You can see right down
the bottom how wet that is there.
374
00:16:56,000 --> 00:16:57,000
{\an2}It's a bit ripped
375
00:16:57,040 --> 00:16:59,120
{\an2}and all over the place
at the sides, innit?
376
00:17:01,600 --> 00:17:04,120
{\an2}Your flavours are beautiful.
Your pastry's nice and flaky.
377
00:17:04,160 --> 00:17:06,680
{\an2}It's nice and thin around the
outside and it's well-filled.
378
00:17:06,720 --> 00:17:08,640
{\an2}It's just a little bit dry
on the mouth. Ah, OK.
379
00:17:08,680 --> 00:17:11,800
{\an2}I love the flavour,
but it's going to be hard work
to eat that whole pie
380
00:17:11,840 --> 00:17:13,480
{\an2}because it's very dense.
381
00:17:13,520 --> 00:17:14,520
{\an2}OK.
382
00:17:18,840 --> 00:17:21,240
{\an8}I think they look really appetising
383
00:17:21,280 --> 00:17:23,240
{\an2}and if they were in
a shop window I'd buy them.
384
00:17:23,280 --> 00:17:25,240
{\an2}This is potato dauphinoise
385
00:17:25,280 --> 00:17:28,480
{\an2}with caramelised onions
and Comte cheese.
386
00:17:28,520 --> 00:17:31,640
{\an2}Your sides are a little bit thick
on one side, thin on another.
387
00:17:31,680 --> 00:17:33,760
{\an2}Your roof is a little
bit too thick. Yeah.
388
00:17:33,800 --> 00:17:35,760
{\an2}But I like the flavour.
Thank you very much.
389
00:17:35,800 --> 00:17:36,800
{\an2}Thank you, guys.
390
00:17:42,720 --> 00:17:44,360
{\an2}My, um, pies...
391
00:17:47,120 --> 00:17:48,120
{\an2}I'm sorry but...
392
00:17:48,160 --> 00:17:49,880
{\an2}No, it's, um, that's good.
393
00:17:49,920 --> 00:17:52,960
{\an2}Uh, my pies are kind
of Christmas stuffing pies
394
00:17:53,000 --> 00:17:55,960
{\an2}with chestnut, cranberry sauce,
sweet potato,
395
00:17:56,000 --> 00:17:57,840
{\an2}bit of bacon, and a loose top.
396
00:17:59,560 --> 00:18:01,440
{\an2}Lovely pastry. Thank you.
397
00:18:01,480 --> 00:18:04,280
{\an2}It's got such a beautiful aroma
as well as flavour.
398
00:18:04,320 --> 00:18:05,880
{\an2}You know what? If it had just looked
399
00:18:05,920 --> 00:18:08,840
{\an2}a bit better, you'd have had
an absolute triumph there. Mm.
400
00:18:14,680 --> 00:18:16,000
{\an8}It's bled quite a bit.
401
00:18:16,040 --> 00:18:18,200
{\an2}That's the bleed in there
from the interior.
402
00:18:18,240 --> 00:18:19,600
{\an2}I think they're quite sweet.
403
00:18:19,640 --> 00:18:23,000
{\an2}So that's sausage meat in there
with some strong Cheddar cheese
404
00:18:23,040 --> 00:18:24,680
{\an2}and thyme and a bit of apple on top.
405
00:18:24,720 --> 00:18:28,400
{\an2}That's the problem
with sausage mix - it'll all shrink
406
00:18:28,440 --> 00:18:30,040
{\an2}and you get gaps round the edge.
407
00:18:30,080 --> 00:18:32,720
{\an2}If you'd had time, you could've put
a jelly in there or something.
408
00:18:32,760 --> 00:18:36,040
{\an2}Yeah, OK. But otherwise I think your
flavours are good. Thank you.
409
00:18:40,680 --> 00:18:42,440
{\an8}They're a little pale,
but I love the shape.
410
00:18:42,480 --> 00:18:43,880
{\an2}The mould has worked nicely
411
00:18:43,920 --> 00:18:46,040
{\an2}and you have got a good colour
underneath, just not on
412
00:18:46,080 --> 00:18:48,880
{\an2}the side. Your pastry's a bit thick.
413
00:18:48,920 --> 00:18:50,760
{\an2}And you end up with
a big hole in it as well.
414
00:18:50,800 --> 00:18:53,160
{\an2}Yeah, and it's a little
undercooked too. Yeah, it is.
415
00:18:53,200 --> 00:18:56,040
{\an2}So what you've got is
quite a gloopy mixture
416
00:18:56,080 --> 00:18:58,760
{\an2}with your pastry being too thick
and it's a difficult thing to eat.
417
00:18:58,800 --> 00:18:59,960
{\an2}It's a disaster.
418
00:19:00,000 --> 00:19:01,600
{\an2}It's quite sort of...
It's not your best.
419
00:19:01,640 --> 00:19:04,120
{\an2}No, it's not.
No, it's a bit gluey. Yeah.
420
00:19:04,160 --> 00:19:05,960
{\an2}Thank you very much, Nicky.
Thank you.
421
00:19:06,000 --> 00:19:08,440
{\an2}Don't worry about those people.
That's all right.
422
00:19:08,480 --> 00:19:10,080
{\an2}Not bakers, those people.
423
00:19:16,920 --> 00:19:18,480
{\an8}They look even. Thank you.
424
00:19:18,520 --> 00:19:22,240
{\an2}They're nice and brown.
They're really tiny. Quite elegant.
425
00:19:22,280 --> 00:19:25,800
{\an2}I've made creamy
leek and mushroom pies.
426
00:19:25,840 --> 00:19:28,360
{\an2}You know you're so clever.
Yeah. You made a creamy sauce
427
00:19:28,400 --> 00:19:30,400
{\an2}and it just holds
the whole thing together.
428
00:19:30,440 --> 00:19:31,440
{\an2}Aw, thank you.
429
00:19:31,480 --> 00:19:34,200
{\an2}It's beautifully moist inside
and crispy.
430
00:19:34,240 --> 00:19:36,720
{\an2}Hmm. So what I will do...
431
00:19:36,760 --> 00:19:38,280
{\an2}You're joking.
432
00:19:38,320 --> 00:19:39,360
{\an1}APPLAUSE
433
00:19:39,400 --> 00:19:40,600
{\an2}Well done. Well done.
434
00:19:40,640 --> 00:19:42,960
{\an2}It's because you've managed
to achieve the moistness
435
00:19:43,000 --> 00:19:44,880
{\an2}and the flavour in a small area
436
00:19:44,920 --> 00:19:47,680
{\an2}and have that lattice top
looking so nice.
437
00:19:47,720 --> 00:19:49,640
{\an2}I feel like I'm in a dream,
thank you.
438
00:19:49,680 --> 00:19:51,320
{\an2}Well done.
439
00:19:51,360 --> 00:19:52,520
{\an2}Oh, my God.
440
00:19:52,560 --> 00:19:54,960
{\an2}It's so easy to feel impostor
syndrome of like,
441
00:19:55,000 --> 00:19:56,400
{\an2}I'm not good enough and stuff,
442
00:19:56,440 --> 00:19:58,480
{\an2}and then Paul goes and gives you
a handshake
443
00:19:58,520 --> 00:20:01,480
{\an2}and you're just like, "What?"
444
00:20:01,520 --> 00:20:04,040
{\an2}I'm so happy they like how it tasted
445
00:20:04,080 --> 00:20:06,360
{\an2}because, you know,
looks is one thing,
446
00:20:06,400 --> 00:20:08,400
{\an2}what's inside is what matters.
447
00:20:08,440 --> 00:20:13,200
{\an2}Oh, dear. Soggy bottom -
why it happened to me today?
448
00:20:14,280 --> 00:20:16,800
{\an2}Absolute bag of pants.
449
00:20:16,840 --> 00:20:20,480
{\an2}I've just gotta scoop myself off
the floor and get on with it.
450
00:20:25,560 --> 00:20:27,960
{\an2}For the next challenge
the ingredients
451
00:20:28,000 --> 00:20:30,720
{\an2}and recipe are a
gingham-guarded secret.
452
00:20:30,760 --> 00:20:33,040
{\an2}Hello, bakers, welcome
back to the tent.
453
00:20:33,080 --> 00:20:35,360
{\an2}It's time
for your technical challenge.
454
00:20:35,400 --> 00:20:36,680
{\an2}And this week it's been set
455
00:20:36,720 --> 00:20:39,760
{\an2}for you by P Hollywood,
the pastry king.
456
00:20:39,800 --> 00:20:42,440
{\an2}Now, as always, this challenge is
judged blind
457
00:20:42,480 --> 00:20:44,080
{\an2}so our judges will be leaving.
458
00:20:44,120 --> 00:20:46,480
{\an2}But before you go, have you got any
words of advice
459
00:20:46,520 --> 00:20:49,760
{\an2}for our bakers? I'm thinking
Mel Gibson in Braveheart.
460
00:20:49,800 --> 00:20:51,360
{\an2}Yeah. Go for it, Paul.
461
00:20:51,400 --> 00:20:55,760
{\an2}The textures on the inside
and the outside must be perfect.
462
00:20:55,800 --> 00:20:58,480
{\an2}Not as stirring as I thought.
No. If I'm honest with ya.
463
00:20:58,520 --> 00:21:02,240
{\an2}Maybe he should've done it on
a horse. Maybe.
464
00:21:02,280 --> 00:21:04,240
{\an2}OK, judges,
you can go, thank you.
465
00:21:06,120 --> 00:21:10,720
{\an2}Paul would like you to make
a decadent dauphinoise pithivier.
466
00:21:10,760 --> 00:21:14,000
{\an2}Now, the judges will be looking
for a buttery,
467
00:21:14,040 --> 00:21:16,560
{\an2}crisp rough-puff pastry encasing
468
00:21:16,600 --> 00:21:19,520
{\an2}creamy potato
and caramelised onion.
469
00:21:19,560 --> 00:21:22,480
{\an2}And alongside that
a blue cheese sauce.
470
00:21:22,520 --> 00:21:25,240
{\an2}You have two hours and 45 minutes.
471
00:21:25,280 --> 00:21:26,640
{\an2}On your marks.
472
00:21:26,680 --> 00:21:28,320
{\an2}Get set.
473
00:21:28,360 --> 00:21:31,040
{\an2}Bake!
474
00:21:31,080 --> 00:21:33,240
{\an2}Oh, goodness gracious,
what is this?
475
00:21:33,280 --> 00:21:35,160
{\an2}What are the chances that was
gonna happen?
476
00:21:35,200 --> 00:21:37,960
{\an2}I know what dauphinoise is,
what's the other word?
477
00:21:38,000 --> 00:21:41,600
{\an2}Pithivi... Pervivi... Perviv...
How do you say it?
478
00:21:43,720 --> 00:21:45,240
{\an2}So Paul, pithivier?
479
00:21:45,280 --> 00:21:47,800
{\an2}It's a classic sort of French pie.
480
00:21:47,840 --> 00:21:51,520
{\an2}Now, this particular one, it's got
the dauphinoise potatoes inside.
481
00:21:51,560 --> 00:21:55,080
{\an2}What we're really testing the bakers
on is the pastry itself.
482
00:21:55,120 --> 00:21:58,000
{\an2}By now, our bakers should know about
rough-puff pastry.
483
00:21:58,040 --> 00:22:00,560
{\an2}Yeah. The key thing when you're
making a rough puff is
484
00:22:00,600 --> 00:22:04,160
{\an2}to add some frozen butter
in between each turn.
485
00:22:04,200 --> 00:22:08,840
{\an2}Dough, butter, dough, butter,
creates these flaky layers.
486
00:22:10,880 --> 00:22:13,040
{\an2}That's a bit of a feast, isn't it?
487
00:22:13,080 --> 00:22:14,760
{\an2}Help yourself to the sauce.
488
00:22:14,800 --> 00:22:19,120
{\an2}Roquefort's such a salty blue
cheese, adds a lot of flavour.
489
00:22:19,160 --> 00:22:20,640
{\an2}It's really heaven.
490
00:22:20,680 --> 00:22:23,480
{\an2}This is carbs on carbs served
with cream.
491
00:22:23,520 --> 00:22:26,880
{\an2}Can't wait to get back in the tent
and have nine versions of this?
492
00:22:28,800 --> 00:22:32,640
{\an2}It says make the rough-puff pastry.
493
00:22:32,680 --> 00:22:35,760
{\an2}I'm just gonna add some water,
try and get a dough.
494
00:22:35,800 --> 00:22:37,920
{\an2}It's just to bind
the dough together.
495
00:22:37,960 --> 00:22:40,400
{\an2}And then I can wrap it up
and chill it.
496
00:22:40,440 --> 00:22:42,760
{\an2}You've done one
of these before right? Um, no.
497
00:22:42,800 --> 00:22:45,720
{\an2}Oh. But I've made dauphinoise.
And I've made rough puff.
498
00:22:45,760 --> 00:22:47,480
{\an2}So we're sort of there, aren't we?
499
00:22:47,520 --> 00:22:50,040
{\an2}There you go, yeah. Put it together
and what have you got?
500
00:22:50,080 --> 00:22:51,640
{\an2}Um... Dauphinoise...
501
00:22:51,680 --> 00:22:53,400
{\an2}..pithivier.
NICKY LAUGHS
502
00:22:54,440 --> 00:22:57,200
{\an2}I'm just gonna get it rolled out
to a rough rectangle.
503
00:22:57,240 --> 00:22:59,240
{\an2}And then I can put my grated butter
in between.
504
00:22:59,280 --> 00:23:02,360
{\an2}So I'm gonna grate the, uh,
frozen butter onto that.
505
00:23:02,400 --> 00:23:05,000
{\an2}So the butter gives you
that puffy rise.
506
00:23:05,040 --> 00:23:06,720
{\an2}But a few of the bakers...
507
00:23:06,760 --> 00:23:09,760
{\an2}I'm just kind of incorporating
the grated butter.
508
00:23:09,800 --> 00:23:11,440
{\an2}..are taking a different approach.
509
00:23:11,480 --> 00:23:15,160
{\an2}Rub the butter in the flour,
knead it, roll it out.
510
00:23:15,200 --> 00:23:16,880
{\an2}If they wanted me to laminate it,
511
00:23:16,920 --> 00:23:18,960
{\an2}you'd have put it out as a slab of
butter
512
00:23:19,000 --> 00:23:21,320
{\an2}so if it's grated maybe
it has to be mixed in.
513
00:23:21,360 --> 00:23:25,160
{\an2}Now, I'm gonna start to fold.
I'm nervous.
514
00:23:26,360 --> 00:23:30,200
{\an2}So it's fold third down,
third up, turn, roll, chill.
515
00:23:30,240 --> 00:23:33,760
{\an2}You know when you look around and
you see what everybody else is doing
516
00:23:33,800 --> 00:23:36,080
{\an2}and you think, "Oh, have I done
the same?"
517
00:23:36,120 --> 00:23:38,040
{\an2}It's a bit unnerving, isn't it?
518
00:23:38,080 --> 00:23:40,120
{\an2}I've grated all
of my butter in at once
519
00:23:40,160 --> 00:23:42,280
{\an2}and everyone else is
laminating it in.
520
00:23:42,320 --> 00:23:45,880
{\an2}I think I've worked
the butter in too much.
521
00:23:45,920 --> 00:23:48,440
{\an2}You washed your hand yet?
I know, I didn't want to.
522
00:23:48,480 --> 00:23:51,040
{\an2}Did he lift you off
the ground slightly? No.
523
00:23:51,080 --> 00:23:54,200
{\an2}What was it like,
grabbing a big bunch of sausages?
524
00:23:54,240 --> 00:23:55,800
{\an2}Stop.
525
00:23:55,840 --> 00:23:58,560
{\an2}I feel like the rule here is cold.
526
00:23:58,600 --> 00:24:00,520
{\an2}Cos puff pastry does not like heat.
527
00:24:00,560 --> 00:24:02,840
{\an2}As soon as it gets too warm then it
just kind of all melts
528
00:24:02,880 --> 00:24:04,120
{\an2}and you won't get the layers.
529
00:24:06,000 --> 00:24:08,080
{\an2}I'm just starting with
the filling which is simmering
530
00:24:08,120 --> 00:24:10,320
{\an2}the potatoes in cream, milk,
garlic and seasoning.
531
00:24:10,360 --> 00:24:13,400
{\an2}I have never made dauphinoise
potatoes in my life.
532
00:24:13,440 --> 00:24:15,720
{\an2}I know someone who has - Dana.
533
00:24:15,760 --> 00:24:17,640
{\an2}Babes. I feel like there's
a bit more pressure now.
534
00:24:17,680 --> 00:24:19,040
{\an2}I love the fact that you've made it
535
00:24:19,080 --> 00:24:21,920
{\an2}and you didn't even know what
it was. I know!
536
00:24:21,960 --> 00:24:25,320
{\an2}You want it just to sort
of simmer away nicely.
537
00:24:25,360 --> 00:24:28,000
{\an2}Checking for tenderness.
I'm a tender little thing.
538
00:24:28,040 --> 00:24:31,160
{\an2}That's simmering away,
onions are caramelising.
539
00:24:31,200 --> 00:24:33,080
{\an2}I'm worried about my pastry.
540
00:24:33,120 --> 00:24:37,080
{\an2}This is the second turn.
So I'm doing two turns.
541
00:24:37,120 --> 00:24:38,680
{\an2}Which I think will be enough.
542
00:24:38,720 --> 00:24:40,160
{\an2}Just doing another turn.
543
00:24:40,200 --> 00:24:42,920
{\an2}Try and get as many as I can in
the time.
544
00:24:42,960 --> 00:24:45,200
{\an2}More folds.
545
00:24:45,240 --> 00:24:47,520
{\an2}I'll give that five minutes.
546
00:24:47,560 --> 00:24:49,320
{\an2}Argh!
547
00:24:49,360 --> 00:24:51,520
{\an2}Need another plaster.
548
00:24:51,560 --> 00:24:53,320
{\an2}Just grated my knuckles.
549
00:24:54,600 --> 00:24:57,600
{\an2}I got blood in my pastry.
So I've had to redo it.
550
00:24:57,640 --> 00:24:59,760
{\an2}Just need to get a bit of
a shimmy on now
551
00:24:59,800 --> 00:25:01,920
{\an2}and just chuck it all in
and go for it.
552
00:25:03,000 --> 00:25:05,840
{\an2}Bakers, you are halfway through.
553
00:25:05,880 --> 00:25:08,000
{\an2}# Halfway through
554
00:25:08,040 --> 00:25:10,000
{\an2}# Halfway through
555
00:25:10,040 --> 00:25:12,680
{\an2}# Halfway through this nightmare. #
556
00:25:12,720 --> 00:25:14,120
{\an2}Ha, ha, ha!
557
00:25:15,640 --> 00:25:18,400
{\an2}I'm just getting these potatoes out.
Spot on, that.
558
00:25:18,440 --> 00:25:19,720
{\an2}Still got a bit of bite to it.
559
00:25:19,760 --> 00:25:22,680
{\an2}I think I overcooked my potatoes
in the middle cos I've just tried
560
00:25:22,720 --> 00:25:26,120
{\an2}them, they're a bit soft.
It's so annoying.
561
00:25:26,160 --> 00:25:29,080
{\an2}Right, so I've finally made
my pastry.
562
00:25:29,120 --> 00:25:30,240
{\an2}Done one turn.
563
00:25:30,280 --> 00:25:32,320
{\an2}I'll do that again and then
I can start assembling
564
00:25:32,360 --> 00:25:33,600
{\an2}and I'll try and get it baked.
565
00:25:33,640 --> 00:25:35,240
{\an2}While Dan performs a final turn,
566
00:25:35,280 --> 00:25:37,840
{\an2}everyone else is starting
to shape their pithivier.
567
00:25:37,880 --> 00:25:40,640
{\an2}I've no idea how thick to get it,
to be honest.
568
00:25:40,680 --> 00:25:43,040
{\an2}Who do you fear in this tent?
Do you fear Saku?
569
00:25:43,080 --> 00:25:44,480
{\an2}Yeah. I fear Saku.
570
00:25:44,520 --> 00:25:46,760
{\an2}I wouldn't like get on't wrong
side of her, would you?
571
00:25:46,800 --> 00:25:48,600
{\an2}I dunno, shall we go and have
a rolling pin fight?
572
00:25:48,640 --> 00:25:51,960
{\an2}Saku. Yeah. Dan said do you wanna
have a rolling pin fight?
573
00:25:52,000 --> 00:25:53,240
{\an2}Ooh!
574
00:25:53,280 --> 00:25:54,760
{\an2}You're a Jedi, Saku.
575
00:25:54,800 --> 00:25:56,520
{\an2}I know, yeah.
576
00:25:56,560 --> 00:26:00,240
{\an2}Cut a 20 centimetre round using
the smaller plate.
577
00:26:00,280 --> 00:26:01,600
{\an2}Layer the potatoes,
578
00:26:01,640 --> 00:26:04,400
{\an2}onions with salt and pepper
and nutmeg in between each layer.
579
00:26:04,440 --> 00:26:07,720
{\an2}Well, I've just chucked mine on
and now I've seen people do it
proper neat.
580
00:26:07,760 --> 00:26:09,960
{\an2}I'm looking at Cristy's
581
00:26:10,000 --> 00:26:12,840
{\an2}and it actually looks like
a French person has trained
582
00:26:12,880 --> 00:26:16,680
{\an2}for 70 years at the Cordon Bleu.
And then produced that.
583
00:26:16,720 --> 00:26:18,760
{\an2}Right, so let's move very,
584
00:26:18,800 --> 00:26:21,680
{\an2}very quickly.
I'm just panicking a bit now.
585
00:26:21,720 --> 00:26:24,240
{\an2}What are you putting in there?
This is nutmeg.
586
00:26:24,280 --> 00:26:27,880
{\an2}When I was a kid, there was
a rumour that if you smoked nutmeg
you'd go crazy.
587
00:26:29,280 --> 00:26:30,680
{\an2}Did you try? No.
588
00:26:30,720 --> 00:26:33,280
{\an2}Oh. It sounded ridiculous to me.
589
00:26:34,840 --> 00:26:37,240
{\an2}I'm just gonna overload it
with all the onions basically.
590
00:26:37,280 --> 00:26:39,760
{\an2}I think the onions give it such
a nice sweetness.
591
00:26:41,240 --> 00:26:44,760
{\an2}It says scallop the edges. Now, I
ain't got a clue what that means.
592
00:26:44,800 --> 00:26:48,160
{\an2}Is this scalloping, cos I just
know it as, like, crimping?
593
00:26:48,200 --> 00:26:51,640
{\an2}Scalloping? Crimping, scalloping,
it's all the same to me.
594
00:26:51,680 --> 00:26:54,680
{\an2}Knock up the edges
and then glaze and chill.
595
00:26:54,720 --> 00:26:57,440
{\an2}What is this knock up thing?
596
00:26:57,480 --> 00:27:00,760
{\an2}Different connotations
to knock up, isn't there?
597
00:27:00,800 --> 00:27:02,520
{\an2}Ah, like that?
598
00:27:02,560 --> 00:27:05,640
{\an2}Well, this is the dirtiest knock up
I've ever seen.
599
00:27:05,680 --> 00:27:07,880
{\an2}I'm just gonna score it now.
600
00:27:07,920 --> 00:27:10,880
{\an2}Carefully - not going through
the pastry. And then bake it.
601
00:27:10,920 --> 00:27:12,040
{\an2}We're going in.
602
00:27:13,160 --> 00:27:14,840
{\an2}Don't know how it's gonna take.
603
00:27:14,880 --> 00:27:17,280
{\an2}How long have we got left?
604
00:27:18,920 --> 00:27:21,640
{\an2}Bakers, you have half an hour left.
605
00:27:21,680 --> 00:27:23,920
{\an2}I'd better get a move on as well
that'd be nice, wouldn't it?
606
00:27:23,960 --> 00:27:25,520
{\an2}It's going quick, in't it?
607
00:27:28,200 --> 00:27:32,000
{\an2}So in the meantime I can make my
blue cheese sauce.
608
00:27:32,040 --> 00:27:35,120
{\an2}Just smelt that cheese and
it is absolutely revolting.
609
00:27:35,160 --> 00:27:36,360
{\an2}It's really pungent.
610
00:27:36,400 --> 00:27:38,040
{\an2}I don't like blue cheese.
611
00:27:38,080 --> 00:27:40,720
{\an2}You know what? You've gotta try it
though, cos it's gotta taste good.
612
00:27:40,760 --> 00:27:43,520
{\an2}No. I say it all the time. But look
how mouldy it is. Look at it.
613
00:27:43,560 --> 00:27:46,320
{\an2}Yours is so mouldy there's nearly no
cheese there. I know.
614
00:27:46,360 --> 00:27:49,240
{\an2}It's Roquefort, isn't it?
I love Roquefort.
615
00:27:49,280 --> 00:27:50,960
{\an2}Super cheesy, baby.
616
00:27:52,000 --> 00:27:55,400
{\an2}Oh, well done, Dan, yours is rising.
It's got a nice colour on yours.
617
00:27:55,440 --> 00:27:56,680
{\an2}Looks all right, don't it? Yeah.
618
00:27:56,720 --> 00:28:00,040
{\an2}It looks pale so I've upped
the temp by ten degrees.
619
00:28:00,080 --> 00:28:01,480
{\an2}Scared.
620
00:28:01,520 --> 00:28:03,440
{\an2}Bakers, you've got five minutes.
621
00:28:03,480 --> 00:28:05,720
{\an2}Didn't use all my potatoes.
Look at it,
622
00:28:05,760 --> 00:28:09,120
{\an2}it's flat like a pancake.
Oh, he's gonna hate it.
623
00:28:09,160 --> 00:28:11,200
{\an2}Oh, it's so bad.
624
00:28:11,240 --> 00:28:14,920
{\an2}It's not risen, has it?
It's like a frisbee.
625
00:28:14,960 --> 00:28:17,200
{\an2}So gutted, I've just had a crap day.
626
00:28:17,240 --> 00:28:18,960
{\an2}Hello, Josh, you all right?
627
00:28:19,000 --> 00:28:21,720
{\an2}Um, OK. Are you worried it's not
gonna puff?
628
00:28:21,760 --> 00:28:25,040
{\an2}Yeah. Do you want me to burn
the tent down so that he won't see?
629
00:28:25,080 --> 00:28:26,680
{\an2}Oh, that'd be good.
630
00:28:26,720 --> 00:28:29,360
{\an2}I want to give it as long as
humanly possible.
631
00:28:30,720 --> 00:28:32,680
{\an2}I might take it out.
632
00:28:32,720 --> 00:28:34,880
{\an2}Cornish pasty, anyone?
633
00:28:34,920 --> 00:28:38,320
{\an2}If you like shortcrust pastry, it's
all right.
634
00:28:38,360 --> 00:28:40,440
{\an2}Bakers, you have one minute left.
635
00:28:40,480 --> 00:28:41,960
{\an2}OK she's gonna have to come out.
636
00:28:43,280 --> 00:28:45,000
{\an2}I'm gonna have a little gander.
637
00:28:45,040 --> 00:28:46,600
{\an2}It's definitely not as puffy as it
should be.
638
00:28:46,640 --> 00:28:48,080
{\an2}I'm happy with that.
639
00:28:48,120 --> 00:28:49,800
{\an2}Look at it, it's so ugly.
640
00:28:49,840 --> 00:28:52,360
{\an2}I've seen neater poos,
to be honest with you.
641
00:28:53,440 --> 00:28:55,880
{\an2}Oh, I quite like the look of that.
642
00:28:55,920 --> 00:28:57,480
{\an2}I don't think that's done.
643
00:28:58,960 --> 00:29:01,200
{\an2}God, this is revolting.
644
00:29:03,240 --> 00:29:06,640
{\an2}Bakers, that is your time up.
Well done.
645
00:29:06,680 --> 00:29:08,560
{\an2}Tough, that.
646
00:29:08,600 --> 00:29:10,240
{\an2}Please bring your pithiviers,
647
00:29:10,280 --> 00:29:13,400
{\an2}place on the table behind
your photos.
648
00:29:13,440 --> 00:29:16,600
{\an2}Look at the size of Dan's.
It's like he's got a body in there.
649
00:29:17,640 --> 00:29:20,720
{\an2}Don't, yours is right next to
the frisbee.
650
00:29:26,240 --> 00:29:27,480
{\an2}Prue and Paul are looking for
651
00:29:27,520 --> 00:29:30,440
{\an2}a perfectly domed dauphinoise
pithivier with
652
00:29:30,480 --> 00:29:33,360
{\an2}a flaky laminated
rough-puff pastry.
653
00:29:33,400 --> 00:29:36,720
{\an2}Eclectic mix. Yeah, some of them are
domed, some are not.
654
00:29:36,760 --> 00:29:40,640
{\an2}Yes. And they have no idea whose
is whose.
655
00:29:40,680 --> 00:29:43,400
{\an2}We'll start with this one.
That's a recognisable pithivier.
656
00:29:43,440 --> 00:29:45,760
{\an2}Yes. It's got a dome, the actual
design is pretty good. Yeah.
657
00:29:45,800 --> 00:29:47,960
{\an2}It's nice and crispy.
And it's a nice colour.
658
00:29:48,000 --> 00:29:50,400
{\an2}Yeah, it is a nice colour.
It's certainly got a bit of flake.
659
00:29:52,120 --> 00:29:54,120
{\an2}Hmm, the Roquefort's certainly
salty.
660
00:29:54,160 --> 00:29:55,800
{\an2}And it does make
the balance beautiful.
661
00:29:55,840 --> 00:29:57,000
{\an2}Yeah... Yeah.
662
00:29:57,040 --> 00:29:59,600
{\an2}Now, moving on to this flat pizza.
663
00:29:59,640 --> 00:30:01,520
{\an2}This is definitely not
domed enough.
664
00:30:01,560 --> 00:30:04,120
{\an2}It needs to be much higher.
It's a bit pale though, isn't it?
665
00:30:04,160 --> 00:30:05,840
{\an2}Yeah. Bit uneven too.
666
00:30:07,320 --> 00:30:08,720
{\an2}Needed a stronger colour.
667
00:30:08,760 --> 00:30:10,920
{\an2}I like the colour, it's nice
and strong golden brown.
668
00:30:10,960 --> 00:30:12,320
{\an2}Yeah, the colour's very good.
669
00:30:12,360 --> 00:30:15,240
{\an2}Do you know, this pastry is
delicious but it's not quite cooked?
670
00:30:15,280 --> 00:30:16,400
{\an2}No... No, it's not.
671
00:30:16,440 --> 00:30:18,960
{\an2}It needed a little bit longer,
doesn't it?
672
00:30:19,000 --> 00:30:20,920
{\an2}I love the scallop work on this.
673
00:30:20,960 --> 00:30:22,160
{\an2}And it's got a dome.
674
00:30:22,200 --> 00:30:24,400
{\an2}Looks good underneath,
it's got a strong colour.
675
00:30:27,040 --> 00:30:29,920
{\an2}Hmm, pastry's not bad, actually.
It's flaky enough.
676
00:30:29,960 --> 00:30:31,200
{\an2}It's a nice one, that.
677
00:30:31,240 --> 00:30:33,200
{\an2}OK, moving on, this is a bit flat.
678
00:30:33,240 --> 00:30:35,520
{\an2}And a bit underbaked I think.
679
00:30:35,560 --> 00:30:37,880
{\an2}Lamination looks more bread like
than flaky.
680
00:30:37,920 --> 00:30:40,600
{\an2}I think the potato's a bit raw too.
681
00:30:40,640 --> 00:30:42,640
{\an2}Hmm, potatoes need
a little bit longer.
682
00:30:42,680 --> 00:30:45,040
{\an2}There's an attempt to get
a bit of height here.
683
00:30:45,080 --> 00:30:48,400
{\an2}I'm not mad about the look of it.
It's a bit rough. Yeah.
684
00:30:48,440 --> 00:30:51,360
{\an2}Potato's raw. Yeah, needs longer.
685
00:30:51,400 --> 00:30:53,160
{\an2}The flake's not bad.
686
00:30:54,440 --> 00:30:57,080
{\an2}This one, Paul, has a lovely colour.
687
00:30:57,120 --> 00:30:59,280
{\an2}Bit of height to it as well.
688
00:30:59,320 --> 00:31:00,800
{\an2}Nice strong bake.
689
00:31:00,840 --> 00:31:03,640
{\an2}Raw potato. Hmm, it is, isn't it?
It's quite raw.
690
00:31:03,680 --> 00:31:06,920
{\an2}This looks like a very interesting
pie but it's not a pithivier.
691
00:31:06,960 --> 00:31:09,600
{\an2}No...Not a dome in sight.
692
00:31:09,640 --> 00:31:12,080
{\an2}There's a bit of flake to that.
693
00:31:14,080 --> 00:31:16,080
{\an2}The pastry's good.
But it needed more of a dome,
694
00:31:16,120 --> 00:31:18,640
{\an2}I'm not quite sure what happened
to the rest of the potatoes.
695
00:31:18,680 --> 00:31:21,040
{\an2}It seems to be a bit uneven on
this one. Not very neat.
696
00:31:21,080 --> 00:31:23,200
{\an2}But it's got flake to it.
697
00:31:25,280 --> 00:31:27,120
{\an2}Hmm, spuds are all right.
698
00:31:27,160 --> 00:31:29,000
{\an2}Sauce is very tarragon-y, I love it.
699
00:31:29,040 --> 00:31:32,040
{\an2}It is. Blended with the blue cheese,
it works beautifully.
700
00:31:32,080 --> 00:31:36,160
{\an2}The pithiviers will now be ranked
from last to first.
701
00:31:36,200 --> 00:31:40,040
{\an2}OK, in ninth spot we have this one,
whose is this?
702
00:31:40,080 --> 00:31:43,560
{\an2}Nicky. It's too flat,
there is no crumble in there.
703
00:31:43,600 --> 00:31:45,840
{\an2}In eighth place we have this one.
704
00:31:45,880 --> 00:31:49,000
{\an2}Josh, too pale, too flat.
705
00:31:49,040 --> 00:31:50,040
{\an2}OK.
706
00:31:50,080 --> 00:31:52,760
{\an2}Matty is seventh, Saku sixth,
707
00:31:52,800 --> 00:31:54,360
{\an2}Cristy fifth,
708
00:31:54,400 --> 00:31:57,320
{\an2}Rowan fourth and Tasha is third.
709
00:31:57,360 --> 00:31:59,920
{\an2}In second place,
710
00:31:59,960 --> 00:32:01,080
{\an2}we have this one...
711
00:32:03,400 --> 00:32:06,200
{\an2}Dana, it looks very pretty,
the pastry's good,
712
00:32:06,240 --> 00:32:08,280
{\an2}tastes good,
it's a really good pithivier.
713
00:32:08,320 --> 00:32:10,040
{\an2}Thank you. Well done.
714
00:32:10,080 --> 00:32:12,960
{\an2}So in first place we have this
one, Dan.
715
00:32:13,000 --> 00:32:14,880
{\an2}Good old Dan.
716
00:32:16,800 --> 00:32:19,160
{\an2}That's a lovely pithivier.
I love the scallop work on there,
717
00:32:19,200 --> 00:32:21,560
{\an2}you've ended up
with something that tastes delicious
718
00:32:21,600 --> 00:32:23,440
{\an2}and looks very professional.
Well done.
719
00:32:23,480 --> 00:32:24,440
{\an2}Thank you very much. Thanks.
720
00:32:24,480 --> 00:32:25,600
{\an2}Well done. Well done, Dan.
721
00:32:25,640 --> 00:32:27,360
{\an2}Great feeling, yeah, pretty
good, can't believe it.
722
00:32:27,400 --> 00:32:28,400
{\an2}Again it's, uh, yeah.
723
00:32:28,440 --> 00:32:30,760
{\an2}Every time it happens I'm
like, "I can't believe it."
724
00:32:30,800 --> 00:32:32,600
{\an2}First time I've been second.
725
00:32:32,640 --> 00:32:34,960
{\an2}I'm beyond happy,
I'm over the moon.
726
00:32:35,000 --> 00:32:36,880
{\an2}I'll try and take positives
out of today
727
00:32:36,920 --> 00:32:39,160
{\an2}and just hope I have
a really good day tomorrow.
728
00:32:39,200 --> 00:32:41,840
{\an2}Oh, babes, come here. Aw.
729
00:32:41,880 --> 00:32:44,160
{\an2}Oh, dearie me.
730
00:32:44,200 --> 00:32:47,600
{\an2}I'll have to do an awful lot
to pull it back from today.
731
00:32:54,400 --> 00:32:57,440
{\an2}I don't think I've ever seen you
both eat as much as what
732
00:32:57,480 --> 00:32:59,080
{\an2}I've seen in Pastry Week.
733
00:32:59,120 --> 00:33:01,400
{\an2}Gotta come to my house,
every day is exactly the same.
734
00:33:01,440 --> 00:33:04,320
{\an2}I think, overall, Pastry Week's been
a step up from Chocolate Week.
735
00:33:04,360 --> 00:33:06,120
{\an2}And Cristy got a handshake.
736
00:33:06,160 --> 00:33:07,440
{\an2}They were great pies.
737
00:33:07,480 --> 00:33:10,680
{\an2}For Star Baker, I think she's in
line. Dan won the technical.
738
00:33:10,720 --> 00:33:13,160
{\an2}And Tasha's come back with a bang.
And Tasha's come back as well.
739
00:33:13,200 --> 00:33:15,560
{\an2}You haven't forgotten, guys, that
we're sending two people home
740
00:33:15,600 --> 00:33:17,560
{\an2}this week. Oh, yes!
Well, I was thinking that.
741
00:33:17,600 --> 00:33:19,680
{\an2}So who, roughly, is in danger, then?
Nicky.
742
00:33:19,720 --> 00:33:21,600
{\an2}Yeah. Oh. Oh, no.
743
00:33:21,640 --> 00:33:23,440
{\an2}She is so cheerful.
But she is not doing well.
744
00:33:23,480 --> 00:33:24,880
{\an2}Saku's in trouble as well. Is she?
745
00:33:24,920 --> 00:33:27,320
{\an2}Oh! I think she struggled in the sig
and she was sixth in the technical.
746
00:33:27,360 --> 00:33:28,840
{\an2}I love Saku. Saku can't go.
747
00:33:28,880 --> 00:33:31,960
{\an2}Rowan could drop down.
Those picnic pies were awful.
748
00:33:32,000 --> 00:33:34,840
{\an2}Do you know what I think's
disappointing? Is Josh.
749
00:33:34,880 --> 00:33:38,000
{\an2}I can't believe Josh would be in
danger. He's been consistent.
750
00:33:38,040 --> 00:33:39,160
{\an2}Well, not this week.
751
00:33:39,200 --> 00:33:41,440
{\an2}I'm in love with all of them.
I want them all to do well.
752
00:33:41,480 --> 00:33:43,680
{\an2}They're becoming quite a tight
little gang as well.
753
00:33:43,720 --> 00:33:45,840
{\an2}They are, yeah, they are.
They've got a WhatsApp group.
754
00:33:45,880 --> 00:33:48,000
{\an2}Have they? Yeah, they have.
I was just wondering, when are
755
00:33:48,040 --> 00:33:50,040
{\an2}we gonna have a WhatsApp group?
Are we gonna do that?
756
00:33:50,080 --> 00:33:52,560
{\an2}Oh, we haven't told her. Well, we
have one without you, Alison.
757
00:33:58,120 --> 00:34:01,080
{\an2}Welcome back to the tent
for your Showstopper challenge.
758
00:34:01,120 --> 00:34:04,600
{\an2}Today, the judges would love you
to make something out of pastry.
759
00:34:04,640 --> 00:34:06,320
{\an2}I mean, who would've thought it?
760
00:34:06,360 --> 00:34:08,360
{\an2}How do they come up with this stuff?
Wild.
761
00:34:08,400 --> 00:34:10,040
{\an2}The judges would like you to make
762
00:34:10,080 --> 00:34:13,560
{\an2}a stunning display
of decorative sweet pies.
763
00:34:13,600 --> 00:34:17,120
{\an2}Your display should include at least
three ornate pies
764
00:34:17,160 --> 00:34:21,520
{\an2}and be made of a rich sweet
pastry case.
765
00:34:21,560 --> 00:34:23,080
{\an2}You have four hours.
766
00:34:23,120 --> 00:34:24,640
{\an2}On your marks. Get set.
767
00:34:24,680 --> 00:34:25,840
{\an2}Bake.
768
00:34:29,200 --> 00:34:33,640
{\an2}They tasted great in practice
but practice took six hours.
769
00:34:34,920 --> 00:34:39,000
{\an2}I am starting with making
the sweet shortcrust pastry.
770
00:34:39,040 --> 00:34:41,360
{\an2}We're asking the bakers
771
00:34:41,400 --> 00:34:45,640
{\an2}to produce at least three
highly decorated pies made
772
00:34:45,680 --> 00:34:48,600
{\an2}with a rich sweet pastry.
773
00:34:48,640 --> 00:34:52,360
{\an2}I'm just using
the traditional rub-it-in method.
774
00:34:52,400 --> 00:34:54,920
{\an2}Ideally, I think it would be nice if
at least two
775
00:34:54,960 --> 00:34:57,240
{\an2}of them had different fillings.
776
00:34:57,280 --> 00:34:58,720
{\an2}I'm starting with my raspberry jam.
777
00:34:58,760 --> 00:35:01,480
{\an2}That's the sort
of food I grew up on.
778
00:35:01,520 --> 00:35:03,880
{\an2}We want it highly decorated,
so we're expecting
779
00:35:03,920 --> 00:35:07,200
{\an2}a little bit of lattice work,
little bit of plaiting on the top.
780
00:35:07,240 --> 00:35:11,000
{\an2}I think it's perfectly legitimate
to dye some of the pastry.
781
00:35:11,040 --> 00:35:14,200
{\an2}We wanna see also something that
links the three pies together.
782
00:35:14,240 --> 00:35:16,720
{\an2}I'm making sweet pies based on
my favourite
783
00:35:16,760 --> 00:35:19,040
{\an2}British sitcom,
Absolutely Fabulous.
784
00:35:19,080 --> 00:35:20,920
{\an2}You can't just leave
a sweet pie in the mould or
785
00:35:20,960 --> 00:35:22,600
{\an2}the foil, they need to bring it out,
786
00:35:22,640 --> 00:35:24,640
{\an2}expose it and show us what
they've baked.
787
00:35:24,680 --> 00:35:29,800
{\an2}I've got cramp in my hands.
It's really sore.
788
00:35:29,840 --> 00:35:32,240
{\an2}It needs to taste amazing...
789
00:35:32,280 --> 00:35:33,720
{\an2}This is a vanilla pastry.
790
00:35:33,760 --> 00:35:34,800
{\an2}..hold together
791
00:35:34,840 --> 00:35:37,560
{\an2}and create that beautiful crumble
when you bite into it
792
00:35:37,600 --> 00:35:40,400
{\an2}with whatever sweet filling
is inside.
793
00:35:40,440 --> 00:35:43,440
{\an2}I've got the vision, it's just
whether I can execute it well.
794
00:35:43,480 --> 00:35:45,400
{\an2}What have I done to this?
795
00:35:47,440 --> 00:35:48,680
{\an2}Hi, Cristy. Hello, you OK?
796
00:35:48,720 --> 00:35:51,400
{\an2}Hello. Right Cristy, tell us all
about your decorative pies.
797
00:35:51,440 --> 00:35:55,280
{\an2}So I'm gonna try and do like a
woodland sort of display of pies.
798
00:35:55,320 --> 00:35:57,240
{\an2}I'm gonna do a spiced apple pie
799
00:35:57,280 --> 00:36:00,960
{\an2}and then I've got a blueberry
pie and then a raspberry
800
00:36:01,000 --> 00:36:02,800
{\an2}and frangipane pie.
801
00:36:02,840 --> 00:36:04,840
{\an2}Lovely,
I love all of those flavours.
802
00:36:04,880 --> 00:36:06,760
{\an2}OK, good.
803
00:36:06,800 --> 00:36:08,200
{\an2}After a handshake-worthy signature,
804
00:36:08,240 --> 00:36:11,360
{\an2}Cristy will be hoping her autumnal
Showstopper featuring raspberry
805
00:36:11,400 --> 00:36:15,560
{\an2}frangipane and intricate lattice
work will earn her
806
00:36:15,600 --> 00:36:17,600
{\an2}top honours again today.
807
00:36:17,640 --> 00:36:19,880
{\an2}When you practised, did you time it?
808
00:36:19,920 --> 00:36:22,480
{\an2}Yeah, it's really hard
to practise for four hours around
809
00:36:22,520 --> 00:36:25,000
{\an2}the children so I've been doing like
really late nights and...
810
00:36:25,040 --> 00:36:26,120
{\an2}Middle of the night.
811
00:36:26,160 --> 00:36:28,640
{\an2}..middle of... Yeah, literally.
Hope I deliver.
812
00:36:28,680 --> 00:36:33,880
{\an2}Cristy's not the only baker who
found practice a little fraught.
813
00:36:33,920 --> 00:36:35,760
{\an2}In practice, the bottom fell
out of my pie.
814
00:36:35,800 --> 00:36:38,480
{\an2}So it was just a crust around
the edge
815
00:36:38,520 --> 00:36:41,280
{\an2}and then a dropped pie.
Which is why I've got parchment.
816
00:36:41,320 --> 00:36:42,360
{\an2}It might not be as crisp
817
00:36:42,400 --> 00:36:44,160
{\an2}but I'd rather have
a not crisp edge than
818
00:36:44,200 --> 00:36:46,560
{\an2}a no edge at all, do
you know what I mean?
819
00:36:47,600 --> 00:36:50,280
{\an2}Rowan's pate sablee pies will be
filled with lemon
820
00:36:50,320 --> 00:36:53,840
{\an2}and blueberry and frangipane
with flaked almonds and chocolate.
821
00:36:53,880 --> 00:36:55,160
{\an2}Patsy and Eddie will appear in
822
00:36:55,200 --> 00:36:59,520
{\an2}pastry relief silhouette leaving
Rowan to paint their faces by hand.
823
00:36:59,560 --> 00:37:01,160
{\an2}Oh, it's Patsy.
824
00:37:01,200 --> 00:37:03,080
{\an2}And what about timing,
have you got a plan?
825
00:37:03,120 --> 00:37:04,360
{\an2}Um, no.
826
00:37:04,400 --> 00:37:06,600
{\an2}The thing about you is you just
go with the flow, don't ya?
827
00:37:06,640 --> 00:37:08,800
{\an2}Yeah. It might look rubbish
but it tastes great.
828
00:37:08,840 --> 00:37:11,040
{\an2}No, but this doesn't. It's like...
I'm actually quite impressed.
829
00:37:11,080 --> 00:37:12,320
{\an2}I'm quite surprised.
830
00:37:12,360 --> 00:37:15,560
{\an2}Rowan's not alone in celebrating
the matriarchy.
831
00:37:15,600 --> 00:37:17,920
{\an2}My nan, she was always pushing me
to enter the Bake Off.
832
00:37:17,960 --> 00:37:19,760
{\an2}I said I would do
and then after she was ill
833
00:37:19,800 --> 00:37:22,560
{\an2}and passed away I wasn't quite ready
so I waited another year.
834
00:37:22,600 --> 00:37:26,280
{\an2}Josh's Showstopper is for his
late grandmother, Frieda.
835
00:37:26,320 --> 00:37:28,440
{\an2}I used to do quite
a bit of baking at her house.
836
00:37:28,480 --> 00:37:31,680
{\an2}Used to go out on Tuesday,
Wednesday, Thursday, after school
837
00:37:31,720 --> 00:37:34,240
{\an2}and I did this from the age of
about five or six through to...
838
00:37:34,280 --> 00:37:36,760
{\an2}I was still doing it when
I was doing my PhD.
839
00:37:36,800 --> 00:37:37,920
{\an2}That's the reason why I know
840
00:37:37,960 --> 00:37:39,840
{\an2}a lot about all the flowers
that are around here,
841
00:37:39,880 --> 00:37:42,760
{\an2}because she taught me all about
flowers.
842
00:37:42,800 --> 00:37:45,320
{\an2}Josh is making a sunflower
with two pineapple
843
00:37:45,360 --> 00:37:47,680
{\an2}and apricot flower heads
and three apple,
844
00:37:47,720 --> 00:37:49,720
{\an2}blackberry
and coconut leaves,
845
00:37:49,760 --> 00:37:52,960
{\an2}all complete with coloured pastry
and syrup glaze.
846
00:37:53,000 --> 00:37:55,600
{\an2}You seem pretty calm about this
challenge. I am.
847
00:37:55,640 --> 00:37:58,600
{\an2}You weren't very happy yesterday.
Are you much calmer now doing this?
848
00:37:58,640 --> 00:38:01,960
{\an2}Yeah, no, I would've liked to have
done a bit better on
the technical yesterday but...
849
00:38:02,000 --> 00:38:04,080
{\an2}You've got high standards
for yourself, haven't you?
850
00:38:04,120 --> 00:38:05,920
{\an2}I put too much pressure on myself,
I know.
851
00:38:05,960 --> 00:38:07,720
{\an2}But hopefully this is
all right today. Yes.
852
00:38:07,760 --> 00:38:09,280
{\an2}Look forward to it. Sounds really
good.
853
00:38:09,320 --> 00:38:10,880
{\an2}Nice and floral. That's all
that done.
854
00:38:10,920 --> 00:38:13,160
{\an2}And Josh's grandmother
isn't the only one to get
855
00:38:13,200 --> 00:38:14,680
{\an2}the Showstopper treatment.
856
00:38:14,720 --> 00:38:19,440
{\an2}They're all flavours from my gran's
garden, cos she had apple trees,
857
00:38:19,480 --> 00:38:23,360
{\an2}she had a plum tree,
there was always rhubarb.
858
00:38:23,400 --> 00:38:26,040
{\an2}Her baking was like
a pair of comfy old slippers.
859
00:38:26,080 --> 00:38:29,960
{\an8}Nicky's comforting pies will be
filled with apple and pear,
860
00:38:30,000 --> 00:38:32,760
{\an8}plum and frangipane and rhubarb
and custard with
861
00:38:32,800 --> 00:38:35,440
{\an8}a smidge of ginger, while colourful
lattice work
862
00:38:35,480 --> 00:38:38,280
{\an8}and flowers should prove a feast
for the eyes.
863
00:38:38,320 --> 00:38:41,320
{\an2}I know you didn't have
a particularly decent day yesterday
864
00:38:41,360 --> 00:38:43,320
{\an2}but today is your day, Nicky.
865
00:38:43,360 --> 00:38:45,880
{\an2}And you seem very calm.
So it all looks good.
866
00:38:45,920 --> 00:38:47,320
{\an2}Calm on the surface.
867
00:38:47,360 --> 00:38:49,440
{\an2}You should see what's going on
under here.
868
00:38:49,480 --> 00:38:50,880
{\an2}Are the little duck legs going?
869
00:38:50,920 --> 00:38:53,360
{\an2}Let's do it. You can do it. You'll
be all right. Good luck, Nicky.
870
00:38:53,400 --> 00:38:57,920
{\an2}I'm just gonna toast the nuts.
I am doing a honey baklava pie.
871
00:38:57,960 --> 00:38:59,680
{\an2}It's got pistachios and hazelnuts
872
00:38:59,720 --> 00:39:02,560
{\an2}and walnuts in an orange syrup
on the bottom base with
873
00:39:02,600 --> 00:39:04,680
{\an2}an almond frangipane on top.
But, yeah...
874
00:39:04,720 --> 00:39:07,320
{\an2}Oh, you had me at marzipan.
875
00:39:07,360 --> 00:39:09,040
{\an2}I didn't say marzipan!
876
00:39:09,080 --> 00:39:10,560
{\an1}THEY LAUGH
877
00:39:10,600 --> 00:39:11,880
{\an2}Almonds - close enough.
878
00:39:11,920 --> 00:39:13,400
{\an2}You had me at almond!
879
00:39:13,440 --> 00:39:17,800
{\an8}Her frangipane and baklava main pie
will be paired with mulled wine
880
00:39:17,840 --> 00:39:19,560
{\an8}and apple miniature pies
881
00:39:19,600 --> 00:39:23,520
{\an8}and decorated with
a sturdy shortcrust tree.
882
00:39:23,560 --> 00:39:26,760
{\an2}I like a good chunky pastry
so that's what I'm hoping for,
883
00:39:26,800 --> 00:39:28,600
{\an2}but we shall see if that works.
884
00:39:28,640 --> 00:39:30,880
{\an2}When the bakers are happy
with their pastry...
885
00:39:30,920 --> 00:39:33,120
{\an2}This looks like it's rested well.
886
00:39:33,160 --> 00:39:34,920
{\an2}..it's time to roll...
887
00:39:34,960 --> 00:39:39,600
{\an2}Tell you what, this jumper'll
be coming off soon.
888
00:39:39,640 --> 00:39:42,080
{\an2}About two or three millimetres is
what I'm looking for.
889
00:39:42,120 --> 00:39:47,040
{\an2}..before lining the pie tins to
a standard expected by the judges...
890
00:39:47,080 --> 00:39:48,960
{\an2}Oh! Hello.
891
00:39:49,000 --> 00:39:51,600
{\an2}Press it in.
You've just made a hole.
892
00:39:51,640 --> 00:39:54,640
{\an1}SHE LAUGHS
893
00:39:54,680 --> 00:39:58,920
{\an2}Ten minutes in the freezer
firms it up, then we can blind bake.
894
00:39:58,960 --> 00:40:04,200
{\an2}I'm making a pineapple,
cherry and rum pie and apple pie.
895
00:40:04,240 --> 00:40:07,240
{\an2}Apple from Herefordshire,
where I live.
896
00:40:07,280 --> 00:40:11,160
{\an2}And pineapple from my birth country
Sri Lanka,
897
00:40:11,200 --> 00:40:14,720
{\an2}representing a bit of both worlds.
898
00:40:14,760 --> 00:40:17,040
{\an8}Intelligence analyst Saku is making
899
00:40:17,080 --> 00:40:18,640
{\an8}an infographic-inspired pie display,
900
00:40:18,680 --> 00:40:19,760
{\an8}built from
901
00:40:19,800 --> 00:40:21,720
{\an8}a sweet shortcrust pastry made by
902
00:40:21,760 --> 00:40:23,120
{\an8}replacing some of
903
00:40:23,160 --> 00:40:25,280
{\an8}the butter with cream cheese.
904
00:40:25,320 --> 00:40:27,480
{\an2}I have never made pastry
with cream cheese before.
905
00:40:27,520 --> 00:40:29,200
{\an2}Cream cheese. Very interesting.
906
00:40:29,240 --> 00:40:30,280
{\an2}It tastes better.
907
00:40:30,320 --> 00:40:32,480
{\an2}Is it quite a flaky pastry?
908
00:40:32,520 --> 00:40:35,080
{\an2}It is kind of
melt-in-the-mouth kind of pastry.
909
00:40:35,120 --> 00:40:38,040
{\an2}Oh, OK. Right, I look forward
to this one, Saku.
910
00:40:38,080 --> 00:40:41,200
{\an2}I'm gonna get my pastry in now
cos I need to get blind-baking.
911
00:40:41,240 --> 00:40:43,160
{\an2}It's only gonna go in
for about ten minutes,
912
00:40:43,200 --> 00:40:45,200
{\an2}just so it's like partially baked
for the filling.
913
00:40:45,240 --> 00:40:47,600
{\an2}I'm not blind-baking.
Everybody else is.
914
00:40:47,640 --> 00:40:49,760
{\an2}It's going in, come on.
915
00:40:49,800 --> 00:40:52,240
{\an2}Ooh, actually it's not going in.
916
00:40:52,280 --> 00:40:54,120
{\an2}It needs to go on a tray.
917
00:40:54,160 --> 00:40:56,480
{\an2}Silly sausage that I am.
918
00:40:56,520 --> 00:40:57,800
{\an2}You will fit in there,
919
00:40:57,840 --> 00:41:00,080
{\an2}you will fit in there,
you won't fit in there.
920
00:41:00,120 --> 00:41:01,640
{\an2}How long do we have?
921
00:41:04,000 --> 00:41:07,200
{\an2}I am the genie of the kettle.
You have three wishes, my child.
922
00:41:07,240 --> 00:41:08,720
{\an2}Amazing. First wish -
923
00:41:08,760 --> 00:41:10,760
{\an2}can you do the time call?
I'm a little bit busy.
924
00:41:10,800 --> 00:41:12,040
{\an2}No problem.
925
00:41:12,080 --> 00:41:15,480
{\an2}Bakers, you are halfway through!
926
00:41:15,520 --> 00:41:16,680
{\an2}That's ages, that is.
927
00:41:16,720 --> 00:41:18,920
{\an2}I'm ready to start getting all
the decoration ready.
928
00:41:18,960 --> 00:41:22,600
{\an2}Prue and Paul are expecting that
decoration to be highly detailed.
929
00:41:22,640 --> 00:41:24,640
{\an2}So I'm just doing the leaves.
930
00:41:24,680 --> 00:41:26,840
{\an2}But while the bakers prepare
these...
931
00:41:26,880 --> 00:41:29,040
{\an2}I'm now making my chocolate
genoise sponge.
932
00:41:29,080 --> 00:41:30,280
{\an2}..and their other fillings...
933
00:41:30,320 --> 00:41:33,600
{\an2}For my frangipane I've whizzed some
raspberries through there.
934
00:41:33,640 --> 00:41:36,760
{\an2}..they need to keep a watchful eye
on their blind-baked pastry.
935
00:41:36,800 --> 00:41:38,240
{\an2}Yeah, they're looking good.
936
00:41:38,280 --> 00:41:40,280
{\an2}Hopefully. Well, we'll see when
I lift these off.
937
00:41:40,320 --> 00:41:44,440
{\an2}The pastry just doesn't look right.
I can't do nothing now. OK.
938
00:41:44,480 --> 00:41:45,640
{\an2}I just need it partially baked
939
00:41:45,680 --> 00:41:47,600
{\an2}cos it's gonna go back in
with all the fillings,
940
00:41:47,640 --> 00:41:50,160
{\an2}so I don't want to get it too kind
of golden and burnt.
941
00:41:50,200 --> 00:41:52,800
{\an2}ALISON: Baked too long and
the pastry might become too dry
942
00:41:52,840 --> 00:41:56,760
{\an2}and crumbly to attach
the decorative lid to later on.
943
00:41:56,800 --> 00:41:59,280
{\an2}Dan, what an absolute mess.
I know, I'm really sorry.
944
00:41:59,320 --> 00:42:01,720
{\an2}What's going on?
What's the matter? What happened?
945
00:42:01,760 --> 00:42:03,600
{\an2}It's just... Well, it's a good sign,
to be fair.
946
00:42:03,640 --> 00:42:06,840
{\an2}It means that my pastry
is extremely crumbly and yummy.
947
00:42:06,880 --> 00:42:09,360
{\an8}Inspired by his travels in
South America
948
00:42:09,400 --> 00:42:12,240
{\an8}Dan's making a pie for his favourite
destinations.
949
00:42:12,280 --> 00:42:14,680
{\an8}Cherry for Peru, grape for Argentina
950
00:42:14,720 --> 00:42:17,640
{\an8}and tropical fruits for Brazil.
951
00:42:17,680 --> 00:42:19,440
{\an2}So I've just started
my decorations now.
952
00:42:19,480 --> 00:42:21,360
{\an2}How many elements have you got
going on?
953
00:42:21,400 --> 00:42:23,640
{\an2}About 14,600 at the moment.
954
00:42:23,680 --> 00:42:26,360
{\an2}It's really intricate, isn't it?
It's still a bit of a mess
but go on.
955
00:42:26,400 --> 00:42:28,600
{\an2}I know it is but I'll hoover up when
I'm done.
956
00:42:28,640 --> 00:42:32,760
{\an2}And Dan is not the only baker taking
the judges on their travels.
957
00:42:32,800 --> 00:42:36,640
{\an2}The theme is like my two favourite
places, cos I like skiing
958
00:42:36,680 --> 00:42:39,760
{\an2}and I also like...
I just like the...the sea.
959
00:42:39,800 --> 00:42:41,520
{\an2}Um, so the central pie is like
960
00:42:41,560 --> 00:42:44,400
{\an2}a signpost
going to those two places.
961
00:42:44,440 --> 00:42:46,760
{\an8}Tasha's sea pie will contain
a filling of apricot
962
00:42:46,800 --> 00:42:48,200
{\an8}and ricotta,
963
00:42:48,240 --> 00:42:50,200
{\an8}the mountains, chestnut
and blueberries,
964
00:42:50,240 --> 00:42:52,160
{\an8}while her pecan pie signpost
965
00:42:52,200 --> 00:42:56,440
{\an8}will spell out her favourite places
in British sign language.
966
00:42:56,480 --> 00:42:59,080
{\an2}It's almost like
a teaching moment for
967
00:42:59,120 --> 00:43:00,920
{\an2}a little bit of finger spelling.
968
00:43:00,960 --> 00:43:03,720
{\an2}It's really difficult
to do in pastry.
969
00:43:03,760 --> 00:43:05,200
{\an2}It's a bit thinner than I wanted.
970
00:43:05,240 --> 00:43:07,120
{\an2}I made a bit of a mistake
but it's OK.
971
00:43:07,160 --> 00:43:09,320
{\an2}And Matty's also heading
to the slopes.
972
00:43:09,360 --> 00:43:13,400
{\an2}I've been Andorra,
Sestriere and Leger in France.
973
00:43:13,440 --> 00:43:15,560
{\an2}Yeah, I love it there,
it's quality.
974
00:43:17,080 --> 00:43:18,320
{\an8}Matty's pies will make
975
00:43:18,360 --> 00:43:21,000
{\an8}the ideal apres-ski comfort food,
filled with rhubarb
976
00:43:21,040 --> 00:43:23,840
{\an8}and custard,
apple and cinnamon and plums.
977
00:43:23,880 --> 00:43:26,040
{\an8}How are you using your plums in
the, uh, pie?
978
00:43:26,080 --> 00:43:29,240
{\an2}So I'm gonna stew these
down slightly.
979
00:43:29,280 --> 00:43:31,480
{\an2}THEY LAUGH
Stew down your plums?
980
00:43:31,520 --> 00:43:33,480
{\an2}Indeed. Um...
981
00:43:33,520 --> 00:43:36,040
{\an2}With the stem ginger,
some of the orange juice as well.
982
00:43:36,080 --> 00:43:38,240
{\an2}I love ginger and plums. It works...
983
00:43:38,280 --> 00:43:39,520
{\an1}THEY LAUGH
984
00:43:39,560 --> 00:43:41,600
{\an2}SHE SIGHS
Stop it, boys.
985
00:43:41,640 --> 00:43:44,080
{\an2}Sorry, Prue. Enough!
986
00:43:44,120 --> 00:43:46,280
{\an2}With pastry cases prepared...
987
00:43:46,320 --> 00:43:49,320
{\an2}So this is the lemon
and blueberry kind of curd.
988
00:43:49,360 --> 00:43:50,960
{\an2}..it's time to assemble.
989
00:43:51,000 --> 00:43:53,400
{\an2}Today is two years to
the day since she passed away.
990
00:43:53,440 --> 00:43:56,000
{\an2}I hope I can do these flavours
justice today.
991
00:43:57,560 --> 00:43:59,760
{\an2}It's fine, isn't it? Yeah.
992
00:43:59,800 --> 00:44:02,560
{\an2}Come on, Nick.
Stick everything else on.
993
00:44:02,600 --> 00:44:05,400
{\an2}I just want to get this one in
ASAP Rocky.
994
00:44:05,440 --> 00:44:07,880
{\an2}I'm gonna have to, like, move like
no-one's business.
995
00:44:07,920 --> 00:44:09,560
{\an2}What you doing there, egg wash?
996
00:44:09,600 --> 00:44:12,040
{\an2}Yeah, bit more egg wash.
I used to egg-wash my legs.
997
00:44:12,080 --> 00:44:15,160
{\an2}Did ya? Yeah. They come up nice
actually. Quite glossy.
998
00:44:15,200 --> 00:44:16,320
{\an2}You have great skin, though,
999
00:44:16,360 --> 00:44:18,400
{\an2}I must say.
We always talk about it.
1000
00:44:18,440 --> 00:44:20,200
{\an2}Like a dolphin.
1001
00:44:21,320 --> 00:44:25,000
{\an2}They will go in
for about 30 minutes, I think.
1002
00:44:25,040 --> 00:44:28,040
{\an2}Everything's in the oven.
Just see what happens.
1003
00:44:28,080 --> 00:44:29,480
{\an2}I'm feeling so confident.
1004
00:44:29,520 --> 00:44:31,600
{\an2}Watch it all crumble at
the last second.
1005
00:44:31,640 --> 00:44:32,840
{\an2}How long's left?
1006
00:44:32,880 --> 00:44:35,560
{\an2}Bakers, you have half an hour left.
1007
00:44:35,600 --> 00:44:38,080
{\an2}Oh, you're joking.
Just running out of time, aren't I?
1008
00:44:38,120 --> 00:44:39,360
{\an2}Dan, you OK?
1009
00:44:39,400 --> 00:44:40,760
{\an2}Running late like usual.
1010
00:44:40,800 --> 00:44:42,520
{\an2}It's all right, don't worry.
1011
00:44:42,560 --> 00:44:43,600
{\an2}Cheerio.
1012
00:44:43,640 --> 00:44:48,000
{\an2}I've got one flan in.
I am elated, let me tell you.
1013
00:44:48,040 --> 00:44:49,520
{\an2}There's a lot of spillage.
1014
00:44:49,560 --> 00:44:52,240
{\an2}There's a bit of
a PLUMBING issue happening.
1015
00:44:52,280 --> 00:44:55,840
{\an2}And Dana's not the only one
who's sprung a leak.
1016
00:44:55,880 --> 00:44:57,200
{\an2}I'm having a spillage. Spillage.
1017
00:44:57,240 --> 00:44:59,960
{\an2}The top's kind of separated from
the bottom on that one. Oh.
1018
00:45:00,000 --> 00:45:02,600
{\an2}It's quite severe. It's getting more
severe every time I look at it.
1019
00:45:02,640 --> 00:45:04,160
{\an2}There's been a spillage in
the village.
1020
00:45:04,200 --> 00:45:06,720
{\an2}Come on, you can do this, Nick.
1021
00:45:06,760 --> 00:45:08,840
{\an2}Crank it up again, 200.
1022
00:45:08,880 --> 00:45:10,200
{\an2}Look at it.
1023
00:45:10,240 --> 00:45:12,400
{\an2}How the hell is that gonna
come out?
1024
00:45:13,840 --> 00:45:15,960
{\an2}I've just put the BSL
finger spelling on,
1025
00:45:16,000 --> 00:45:17,640
{\an2}so it's going back in the oven.
1026
00:45:17,680 --> 00:45:20,680
{\an2}I'm just hoping it doesn't
melt completely.
1027
00:45:20,720 --> 00:45:24,200
{\an2}Bakers, you have 15 minutes left.
1028
00:45:24,240 --> 00:45:28,080
{\an2}Come on, you can do this.
Just shove that in as it is.
1029
00:45:28,120 --> 00:45:31,400
{\an2}As Nicky gets her final pie
in the oven,
1030
00:45:31,440 --> 00:45:34,760
{\an2}the other bakers are beginning
to take theirs out.
1031
00:45:34,800 --> 00:45:35,880
{\an2}I'm happy with that.
1032
00:45:35,920 --> 00:45:37,800
{\an2}That's a nice really golden
brown colour.
1033
00:45:40,160 --> 00:45:41,800
{\an2}Where have the mountains gone?
1034
00:45:41,840 --> 00:45:46,160
{\an2}This is genuinely traumatising.
I need another pair of hands.
1035
00:45:46,200 --> 00:45:47,760
{\an2}It's a bit stuck.
1036
00:45:50,840 --> 00:45:53,760
{\an2}No soggy bottom. Yes!
1037
00:45:53,800 --> 00:45:56,080
{\an2}What do we need to do? Could you
grab these two ends? Yeah.
1038
00:45:56,120 --> 00:45:58,920
{\an2}And I grab this and we lift.
Oh, it's just cracked.
1039
00:45:58,960 --> 00:46:00,800
{\an2}What's the matter? It just broke.
No, it hasn't.
1040
00:46:00,840 --> 00:46:02,880
{\an2}It's just snapped, yeah.
Try one more time.
1041
00:46:02,920 --> 00:46:04,960
{\an2}We'll see what happens.
Really carefully.
1042
00:46:05,000 --> 00:46:06,600
{\an2}Three, two, one. That's gone,
1043
00:46:06,640 --> 00:46:08,440
{\an2}Yeah, no, that's split.
1044
00:46:08,480 --> 00:46:10,320
{\an2}Oh, no, what do I do?
1045
00:46:13,640 --> 00:46:16,360
{\an2}Oh, serve it in the tin.
There's nothing else you can do.
Shall I?
1046
00:46:16,400 --> 00:46:20,160
{\an2}Yeah, and if they say anything just
say that Noel said to serve it
in a tin.
1047
00:46:20,200 --> 00:46:22,200
{\an1}THEY LAUGH
1048
00:46:23,800 --> 00:46:25,720
{\an2}Oh, this is not happening today.
1049
00:46:28,280 --> 00:46:30,880
{\an2}Bakers, you have one minute left.
1050
00:46:30,920 --> 00:46:33,480
{\an2}Argh! Disaster.
1051
00:46:35,120 --> 00:46:37,560
{\an2}Oh, wow,
I've got a bit of a leak.
1052
00:46:37,600 --> 00:46:39,080
{\an2}Ooh!
1053
00:46:43,200 --> 00:46:45,200
{\an2}Why has this never happened?
1054
00:46:47,520 --> 00:46:49,840
{\an2}Bakers, that is your time up.
1055
00:46:49,880 --> 00:46:51,280
{\an2}Flipping heck.
1056
00:46:51,320 --> 00:46:54,800
{\an2}Please step away from your
pastry Showstoppers.
1057
00:46:54,840 --> 00:46:57,200
{\an2}Do you know what, guys?
I've tried my best.
1058
00:46:57,240 --> 00:46:58,480
{\an2}This is terrible.
1059
00:46:58,520 --> 00:47:00,400
{\an2}Do you want a hug? Hug.
1060
00:47:00,440 --> 00:47:02,880
{\an2}A nice, sweaty hug.
THEY LAUGH
1061
00:47:02,920 --> 00:47:04,440
{\an2}Oh, Nicky.
1062
00:47:11,560 --> 00:47:14,520
{\an2}The bakers' sweet decorative pie
Showstoppers
1063
00:47:14,560 --> 00:47:17,800
{\an2}will now be judged by Paul and Prue.
1064
00:47:21,320 --> 00:47:23,720
{\an2}It's a sensational display
and I love the way
1065
00:47:23,760 --> 00:47:26,160
{\an2}you've decorated them. Thank you.
1066
00:47:26,200 --> 00:47:28,040
{\an2}Let's try the bottom one first.
1067
00:47:28,080 --> 00:47:29,640
{\an2}This is apple, cinnamon...
1068
00:47:29,680 --> 00:47:31,600
{\an2}And sultanas.
1069
00:47:31,640 --> 00:47:33,000
{\an2}That's held together.
1070
00:47:36,640 --> 00:47:38,000
{\an2}The flavour of that is spot on.
1071
00:47:38,040 --> 00:47:39,640
{\an2}SHE SIGHS
OK.
1072
00:47:39,680 --> 00:47:42,440
{\an2}Um, it's beautifully cooked.
It's soft. This is the...
1073
00:47:42,480 --> 00:47:44,360
{\an2}Raspberry and frangipane.
1074
00:47:45,800 --> 00:47:48,680
{\an2}I've never had frangipane
with raspberry in it before.
1075
00:47:48,720 --> 00:47:51,880
{\an2}But that's amazing,
I love that. This is blueberry.
1076
00:47:51,920 --> 00:47:53,360
{\an2}Yeah.
1077
00:47:55,080 --> 00:47:57,760
{\an2}I like the blueberry.
It's intense, very American.
1078
00:47:57,800 --> 00:47:59,880
{\an2}I think they're three very
good pies.
1079
00:47:59,920 --> 00:48:03,000
{\an2}OK, great. Well done, Cristy.
Thank you. Well done, Cristy.
1080
00:48:07,640 --> 00:48:10,520
{\an2}I would be tempted to put
a glaze on this, you know.
1081
00:48:10,560 --> 00:48:13,160
{\an2}Just looks a bit rough and ready.
Especially this one.
1082
00:48:13,200 --> 00:48:15,040
{\an2}This is the pecan pie.
1083
00:48:15,080 --> 00:48:16,920
{\an2}There's a bit of, uh,
whisky in there as well so
1084
00:48:16,960 --> 00:48:18,920
{\an2}a bit like an American pecan pie.
1085
00:48:18,960 --> 00:48:21,360
{\an2}I really like that.
It's beautifully crispy.
1086
00:48:21,400 --> 00:48:22,880
{\an2}Hmm.
1087
00:48:22,920 --> 00:48:24,040
{\an2}The mountain pie has
1088
00:48:24,080 --> 00:48:26,680
{\an2}a blueberry sweet pastry
with a chestnut layer.
1089
00:48:26,720 --> 00:48:28,040
{\an2}Goodness.
1090
00:48:28,080 --> 00:48:29,960
{\an2}Wow, that's, uh, vibrant.
1091
00:48:31,520 --> 00:48:35,000
{\an2}It's quite wet inside.
The pastry is like cake.
1092
00:48:35,040 --> 00:48:36,200
{\an2}Hmm. OK.
1093
00:48:36,240 --> 00:48:38,520
{\an2}The sunburst pie is an apricot
and ricotta pie
1094
00:48:38,560 --> 00:48:40,600
{\an2}with a sweet pastry.
1095
00:48:40,640 --> 00:48:43,040
{\an2}It's a lovely texture.
Tastes delicious.
1096
00:48:43,080 --> 00:48:45,040
{\an2}Mm, I love the tartness from
the apricot.
1097
00:48:45,080 --> 00:48:46,160
{\an2}Thank you.
1098
00:48:49,680 --> 00:48:53,040
{\an2}The bottom pie is a cherry
and kirsch
1099
00:48:53,080 --> 00:48:54,880
{\an2}with
a chocolate sweet shortcrust.
1100
00:48:54,920 --> 00:48:56,960
{\an2}I quite like the compote
inside there.
1101
00:48:57,000 --> 00:48:59,400
{\an2}But I don't think
the chocolate crust really works
1102
00:48:59,440 --> 00:49:02,000
{\an2}with it. It's a bit sandy and dry.
1103
00:49:02,040 --> 00:49:03,160
{\an2}Next one.
1104
00:49:03,200 --> 00:49:05,040
{\an2}Grape and strawberry.
1105
00:49:05,080 --> 00:49:09,560
{\an2}But grapes on their own are very
subtle in flavour, so it's lost.
1106
00:49:09,600 --> 00:49:11,440
{\an2}And the top pie is mango,
1107
00:49:11,480 --> 00:49:15,280
{\an2}papaya and pineapple with
a lemon and lime sweet shortcrust.
1108
00:49:15,320 --> 00:49:16,800
{\an2}The textures on the base are lovely.
1109
00:49:16,840 --> 00:49:18,920
{\an2}I'm not quite sure of the textures
of some of the fruit,
1110
00:49:18,960 --> 00:49:21,840
{\an2}cos they're not quite right. OK.
They needed a little bit more
cooking.
1111
00:49:21,880 --> 00:49:23,080
{\an2}Just not hitting my heights.
1112
00:49:28,640 --> 00:49:32,120
{\an2}So this is my tree. You've got
a baklava pie, so we've got
pistachios,
1113
00:49:32,160 --> 00:49:34,800
{\an2}hazelnuts and walnuts mixed
with an orange syrup
1114
00:49:34,840 --> 00:49:37,120
{\an2}and there's a frangipane filling
on top.
1115
00:49:37,160 --> 00:49:39,480
{\an2}That is delicious
but it's very rich.
1116
00:49:39,520 --> 00:49:41,160
{\an2}Mm-hm. And it's very sweet.
1117
00:49:41,200 --> 00:49:44,080
{\an2}I think the frangipane's too thick.
Means now it's underbaked.
1118
00:49:44,120 --> 00:49:45,520
{\an2}So what is this one?
1119
00:49:45,560 --> 00:49:47,720
{\an2}This is my mulled wine apple pie.
1120
00:49:47,760 --> 00:49:52,320
{\an2}It's got some blackcurrants as well
running through it.
1121
00:49:52,360 --> 00:49:55,080
{\an2}Too sour.
It hits you right there.
1122
00:49:55,120 --> 00:49:57,720
{\an2}I think it is perhaps too powerful.
Mm-hm.
1123
00:50:03,640 --> 00:50:06,640
{\an2}They're a little bit... Broken.
Just a little bit rustic.
1124
00:50:06,680 --> 00:50:09,920
{\an2}Apple and blackberry
with some cinnamon.
1125
00:50:09,960 --> 00:50:12,320
{\an2}Some of the top is actually raw.
OK.
1126
00:50:12,360 --> 00:50:14,600
{\an2}The flavour is not bad.
Rhubarb and custard.
1127
00:50:14,640 --> 00:50:16,600
{\an2}Yeah.
1128
00:50:16,640 --> 00:50:18,720
{\an2}The rhubarb comes through
well there. Mm.
1129
00:50:18,760 --> 00:50:20,600
{\an2}It's a very good pie.
1130
00:50:20,640 --> 00:50:21,720
{\an2}Reticent to try this one.
1131
00:50:21,760 --> 00:50:23,240
{\an2}It's collapsed a bit.
1132
00:50:23,280 --> 00:50:24,880
{\an2}Plum and some ginger.
1133
00:50:24,920 --> 00:50:26,360
{\an2}The fruit is undercooked.
1134
00:50:26,400 --> 00:50:29,120
{\an2}Best one there is the rhubarb
and custard by quite a margin. Yeah.
1135
00:50:29,160 --> 00:50:30,520
{\an2}Thank you.
1136
00:50:33,440 --> 00:50:38,920
{\an2}Saku, what I really love about this
is it looks so simple and fresh.
1137
00:50:38,960 --> 00:50:42,240
{\an2}The big pie is pineapple,
cherry and rum.
1138
00:50:42,280 --> 00:50:45,000
{\an2}Um, the fruit's quite raw.
1139
00:50:45,040 --> 00:50:47,240
{\an2}I wouldn't go back for
a second piece.
1140
00:50:47,280 --> 00:50:49,000
{\an2}Let's have a look at the apple
and...
1141
00:50:49,040 --> 00:50:50,760
{\an2}Apple and cinnamon.
1142
00:50:50,800 --> 00:50:52,440
{\an2}I really like the apple.
Thank you.
1143
00:50:52,480 --> 00:50:53,920
{\an2}Cinnamon level's just about right.
1144
00:50:53,960 --> 00:50:55,800
{\an2}The pastry's nice and delicate
and buttery.
1145
00:50:55,840 --> 00:50:58,080
{\an2}I think that's delicious. Well done.
1146
00:50:58,120 --> 00:50:59,200
{\an2}Thank you very much.
1147
00:51:03,920 --> 00:51:05,720
{\an2}I mean, that is a work of art.
1148
00:51:05,760 --> 00:51:08,880
{\an2}You've got a very simple theme,
but it pulls all
1149
00:51:08,920 --> 00:51:11,200
{\an2}the pies together most excellently.
1150
00:51:11,240 --> 00:51:14,320
{\an2}It's a pineapple and apricot pie,
spiced with cinnamon stick,
1151
00:51:14,360 --> 00:51:16,680
{\an2}star anise and it's got some vanilla
in there.
1152
00:51:18,920 --> 00:51:21,680
{\an2}That's really good.
It's tart, it's sweet,
1153
00:51:21,720 --> 00:51:23,080
{\an2}it's crunchy,
1154
00:51:23,120 --> 00:51:25,000
{\an2}it's got depth to it.
It's delicious.
1155
00:51:25,040 --> 00:51:27,040
{\an2}Well, I can't fault that.
1156
00:51:27,080 --> 00:51:29,800
{\an2}Thank you.
The leaves are made with a coconut,
1157
00:51:29,840 --> 00:51:31,640
{\an2}apple and blackberry pie.
1158
00:51:32,960 --> 00:51:34,440
{\an2}That's delicious.
1159
00:51:34,480 --> 00:51:35,880
{\an2}And the right texture. Yeah.
1160
00:51:35,920 --> 00:51:37,880
{\an2}It holds together, but it's moist.
1161
00:51:37,920 --> 00:51:39,680
{\an2}This is what we've been
looking for.
1162
00:51:39,720 --> 00:51:43,480
{\an2}It's wonderful. Well done, Josh.
Well done, Josh. Thank you.
Yes, Josh!
1163
00:51:48,280 --> 00:51:50,560
{\an2}You've got Patsy pretty
well perfectly.
1164
00:51:50,600 --> 00:51:52,360
{\an2}Eddie's less successful, I think.
1165
00:51:52,400 --> 00:51:54,520
{\an2}Eddie is filled with cherry
and vanilla.
1166
00:51:56,840 --> 00:51:59,840
{\an2}I can't really... It's so difficult.
1167
00:51:59,880 --> 00:52:01,520
{\an1}THEY SNIGGER
1168
00:52:01,560 --> 00:52:03,400
{\an2}This didn't happen at home,
believe me.
1169
00:52:03,440 --> 00:52:05,880
{\an2}It's just pouring out.
It's not... Nothing's set.
1170
00:52:05,920 --> 00:52:08,240
{\an2}The pastry's very good. Thank you.
1171
00:52:08,280 --> 00:52:10,200
{\an2}Crisp, very short,
1172
00:52:10,240 --> 00:52:11,680
{\an2}but it looks awful.
1173
00:52:11,720 --> 00:52:13,600
{\an2}It's very clumsy. Yeah.
1174
00:52:13,640 --> 00:52:14,920
{\an2}You can't get it out of the tin.
1175
00:52:14,960 --> 00:52:18,800
{\an2}No. Patsy is filled with lemon
and blueberry.
1176
00:52:18,840 --> 00:52:21,720
{\an2}Very clumsy. And you say they were
all right at home?
1177
00:52:21,760 --> 00:52:23,400
{\an2}Honestly, lovely, yeah.
1178
00:52:23,440 --> 00:52:25,520
{\an2}Well, this one has got
the opposite problem.
1179
00:52:25,560 --> 00:52:27,000
{\an2}So this is a chocolate frangipane
1180
00:52:27,040 --> 00:52:30,280
{\an2}and just a standard almond
frangipane with flaked almonds.
1181
00:52:30,320 --> 00:52:32,400
{\an2}It's very solid. Too dry.
1182
00:52:32,440 --> 00:52:34,920
{\an2}Besides that...
LAUGHTER
1183
00:52:34,960 --> 00:52:36,760
{\an2}..it's pretty good. Success.
1184
00:52:41,680 --> 00:52:43,760
{\an2}I think they're all very pretty.
1185
00:52:43,800 --> 00:52:45,080
{\an2}You've made a real effort
1186
00:52:45,120 --> 00:52:47,320
{\an2}to jolly it up and I love that,
of course.
1187
00:52:47,360 --> 00:52:52,400
{\an2}The first one is an apple,
pear and hazelnut pie.
1188
00:52:52,440 --> 00:52:54,240
{\an2}I've never had a dry apple
pie before.
1189
00:52:54,280 --> 00:52:57,360
{\an2}Oh, don't! Oh, well, there's a first
for everything, isn't there?
1190
00:52:57,400 --> 00:53:00,320
{\an2}I think partially
it's because it's so exposed.
1191
00:53:00,360 --> 00:53:02,360
{\an2}All the moisture that was in
that pie... Gone, tssh!
1192
00:53:02,400 --> 00:53:03,840
{\an2}..has just evaporated off.
1193
00:53:03,880 --> 00:53:05,840
{\an2}The second one is rhubarb,
1194
00:53:05,880 --> 00:53:08,520
{\an2}custard and a wee bit
of ginger in there.
1195
00:53:08,560 --> 00:53:10,240
{\an2}The custard works really well.
1196
00:53:10,280 --> 00:53:12,640
{\an2}It's pretty thick
but it's absolutely set.
1197
00:53:12,680 --> 00:53:14,240
{\an2}The pastry's too thick for
the filling
1198
00:53:14,280 --> 00:53:15,920
{\an2}so there's hardly any filling
in there.
1199
00:53:15,960 --> 00:53:17,080
{\an2}Deeper pie.
1200
00:53:17,120 --> 00:53:21,720
{\an2}Yeah. And then the third one is
frangipane and plum.
1201
00:53:21,760 --> 00:53:24,320
{\an2}It's a punchy flavour
and it's thin, so you've got that,
1202
00:53:24,360 --> 00:53:27,000
{\an2}and then the sort of plum on top,
it's about right as well.
1203
00:53:27,040 --> 00:53:29,480
{\an2}So actually it's quite a nice
flavour. That is delicious. Yeah.
1204
00:53:29,520 --> 00:53:30,800
{\an2}Thank you.
1205
00:53:30,840 --> 00:53:33,960
{\an2}Oh, I've got take a positive that it
was sort of really short
1206
00:53:34,000 --> 00:53:35,400
{\an2}and nice pastry,
1207
00:53:35,440 --> 00:53:38,520
{\an2}and actually she did say that
the flavours were good.
1208
00:53:38,560 --> 00:53:40,120
{\an2}I was just trying
to hold it all back,
1209
00:53:40,160 --> 00:53:42,280
{\an2}I was like, "Oh,
my goodness, this is incredible."
1210
00:53:42,320 --> 00:53:43,920
{\an2}Oh, they loved it. I'm so pleased.
1211
00:53:43,960 --> 00:53:46,480
{\an2}If Josh got Star Baker, I'd be over
the moon for him.
1212
00:53:46,520 --> 00:53:50,800
{\an2}But to even be in the mix
for Star Baker's, like, amazing.
1213
00:53:50,840 --> 00:53:53,280
{\an2}I thought their comments were
probably quite polite
1214
00:53:53,320 --> 00:53:55,720
{\an2}for what they could've said.
What a disaster!
1215
00:54:03,680 --> 00:54:05,200
{\an2}Do you know what? I am nervous
for today.
1216
00:54:05,240 --> 00:54:07,680
{\an2}Are ya? A double whammy.
I know.
1217
00:54:07,720 --> 00:54:11,080
{\an2}Who's it gonna be? Painful.
We know them all so well now.
1218
00:54:11,120 --> 00:54:13,840
{\an2}I thought Rowan's pies were
so awful.
1219
00:54:13,880 --> 00:54:16,120
{\an2}I thought it looked
a little bit like soup as well.
1220
00:54:16,160 --> 00:54:17,480
{\an2}To be honest, we needed a straw.
1221
00:54:17,520 --> 00:54:19,560
{\an2}I was a bit surprised
with Dana's efforts.
1222
00:54:19,600 --> 00:54:22,520
{\an2}I think she lost her edge
a little bit on the Showstopper.
1223
00:54:22,560 --> 00:54:24,560
{\an2}There's an argument for Saku
to be there as well
1224
00:54:24,600 --> 00:54:26,880
{\an2}but has she done enough on
her Showstopper
1225
00:54:26,920 --> 00:54:27,960
{\an2}to save herself?
1226
00:54:28,000 --> 00:54:29,400
{\an2}And Nicky's down there as well.
1227
00:54:29,440 --> 00:54:30,520
{\an2}I feel bad for Nicky. Yeah.
1228
00:54:30,560 --> 00:54:32,680
{\an2}But I think she's had
a tough week, hasn't she?
1229
00:54:32,720 --> 00:54:35,440
{\an2}I think Star Baker's between
a couple of people as well.
1230
00:54:35,480 --> 00:54:37,520
{\an2}I think Cristy, Josh.
1231
00:54:37,560 --> 00:54:40,520
{\an2}I think Josh's sunflower was
as perfect
1232
00:54:40,560 --> 00:54:42,760
{\an2}a piece of pastry as you could hope
for.
1233
00:54:42,800 --> 00:54:44,600
{\an2}And Cristy, I think she's had...
Yeah, yeah.
1234
00:54:44,640 --> 00:54:46,720
{\an2}Yeah. ..A much better week
generally. Yeah, she has.
1235
00:54:46,760 --> 00:54:49,920
{\an2}What happens now? You go and eat all
of the rest of the pies?
I'm not eating any more.
1236
00:54:49,960 --> 00:54:51,200
{\an2}If I expand any more
1237
00:54:51,240 --> 00:54:53,760
{\an2}I'm gonna take someone's eye
out with that button.
1238
00:54:53,800 --> 00:54:55,720
{\an1}THEY LAUGH
1239
00:54:57,600 --> 00:55:00,960
{\an2}Prue and Paul have decided who
will be this week's Star Baker,
1240
00:55:01,000 --> 00:55:04,840
{\an2}and which two bakers will be
leaving the competition.
1241
00:55:04,880 --> 00:55:08,320
{\an2}Now, I've got the great job
of announcing
1242
00:55:08,360 --> 00:55:10,040
{\an2}this week's Star Baker,
1243
00:55:10,080 --> 00:55:12,520
{\an2}and this is someone who
the judges thought
1244
00:55:12,560 --> 00:55:14,160
{\an2}was consistent throughout.
1245
00:55:14,200 --> 00:55:17,080
{\an2}So, this week's Star Baker is...
1246
00:55:19,920 --> 00:55:21,640
{\an2}..Cristy.
1247
00:55:21,680 --> 00:55:23,520
{\an2}CHEERING AND APPLAUSE
Well done!
1248
00:55:23,560 --> 00:55:26,080
{\an2}Thank you, thank you.
1249
00:55:26,120 --> 00:55:27,880
{\an2}I knew that was coming.
1250
00:55:27,920 --> 00:55:30,920
{\an2}Oh, that means I've got
the horrible job
1251
00:55:30,960 --> 00:55:33,240
{\an2}of announcing who's leaving us.
1252
00:55:33,280 --> 00:55:35,240
{\an2}And, as you know, two people
1253
00:55:35,280 --> 00:55:37,800
{\an2}will be going this week.
1254
00:55:37,840 --> 00:55:41,440
{\an2}And the people that are
leaving us this week are...
1255
00:55:46,440 --> 00:55:49,200
{\an2}..Nicky and Rowan.
1256
00:55:49,240 --> 00:55:52,360
{\an2}Come here. Come here!
1257
00:55:52,400 --> 00:55:54,040
{\an2}It's been a blast.
1258
00:55:54,080 --> 00:55:55,360
{\an2}That wasn't your week, was it?
1259
00:55:55,400 --> 00:55:58,120
{\an2}What did I say? It was like a
bag of pants this week.
1260
00:55:58,160 --> 00:55:59,600
{\an2}So...
1261
00:55:59,640 --> 00:56:01,800
{\an2}I shall miss you so much.
I had a lovely time.
1262
00:56:01,840 --> 00:56:04,280
{\an2}I can't stay in after a
bag of pants.
1263
00:56:04,320 --> 00:56:06,160
{\an2}There's no way!
1264
00:56:06,200 --> 00:56:07,720
{\an2}Can I have a hug?
1265
00:56:07,760 --> 00:56:09,560
{\an2}Aww. I'm absolutely gutted.
1266
00:56:09,600 --> 00:56:10,960
{\an2}Everyone has just been fab.
1267
00:56:11,000 --> 00:56:13,080
{\an2}I mean, saying goodbye is
the worst part about this,
1268
00:56:13,120 --> 00:56:16,120
{\an2}not the absolute roast I got
at the Showstopper.
1269
00:56:16,160 --> 00:56:18,760
{\an2}I promise I can bake.
Oh, come here, Paul!
1270
00:56:18,800 --> 00:56:21,480
{\an2}I think Rowan went because
of that Showstopper.
1271
00:56:21,520 --> 00:56:23,960
{\an2}Oh, we've had a blast, haven't we?
We've had an absolutely...
1272
00:56:24,000 --> 00:56:26,600
{\an2}And the other person who's had a
really bad week is Nicky.
1273
00:56:26,640 --> 00:56:28,240
{\an2}It's been really sad to
let two of them go.
1274
00:56:28,280 --> 00:56:30,840
{\an2}Another one? Thank you so much.
1275
00:56:30,880 --> 00:56:33,240
{\an2}I've got this boost, which
I've probably needed,
1276
00:56:33,280 --> 00:56:36,240
{\an2}cos I think sometimes,
when you're a mum,
1277
00:56:36,280 --> 00:56:38,360
{\an2}everything's for everyone else
1278
00:56:38,400 --> 00:56:40,640
{\an2}and you sort of put your
dreams on hold.
1279
00:56:40,680 --> 00:56:44,360
{\an2}Star Baker and a handshake. That's
more than most people get.
1280
00:56:44,400 --> 00:56:48,520
{\an2}And it means than Paul and Prue
maybe even could imagine.
1281
00:56:48,560 --> 00:56:50,080
{\an2}Next week...
1282
00:56:50,120 --> 00:56:53,000
{\an2}I'm very pleased that
I can come back.
1283
00:56:53,040 --> 00:56:56,440
{\an2}Having said that, I need
to up my game...
1284
00:56:56,480 --> 00:56:58,000
{\an2}..to survive.
1285
00:56:59,240 --> 00:57:00,600
{\an2}Next time...
1286
00:57:00,640 --> 00:57:01,920
{\an2}Go, girl!
1287
00:57:01,960 --> 00:57:03,040
{\an2}..it's Botanicals Week...
1288
00:57:03,080 --> 00:57:04,880
{\an2}It's recognisable. Like cat pee.
1289
00:57:04,920 --> 00:57:06,960
{\an2}..and things get spicy in
the Signature...
1290
00:57:07,000 --> 00:57:09,240
{\an2}In life I'd say I'm quite spicy.
Probably not in baking.
1291
00:57:09,280 --> 00:57:11,520
{\an2}There's a race against time in
the Technical.
1292
00:57:11,560 --> 00:57:13,520
{\an2}What the hell is this?
I've got no recipe.
1293
00:57:13,560 --> 00:57:16,480
{\an2}..and the bakers take on
a blooming marvellous Showstopper.
1294
00:57:16,520 --> 00:57:17,800
{\an2}Dandelion syrup.
1295
00:57:17,840 --> 00:57:19,160
{\an2}This is crazy.
1296
00:57:19,200 --> 00:57:20,960
{\an2}Who will come up smelling of roses?
1297
00:57:21,000 --> 00:57:22,600
{\an2}Absolutely heavenly.
1298
00:57:22,640 --> 00:57:25,160
{\an2}And who will be weeded out of
the competition?
1299
00:57:25,200 --> 00:57:27,000
{\an2}It's broken!
1300
00:57:27,040 --> 00:57:29,080
{\an2}That was the wrong thing
to do, wasn't it?
1301
00:57:49,240 --> 00:57:53,240
{\an2}Subtitles by Red Bee Media