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