1
00:00:02,000 --> 00:00:03,000
{\an2}Last time...
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00:00:03,040 --> 00:00:04,720
{\an2}..it was Party Week.
Go, go, go.
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00:00:04,760 --> 00:00:06,240
{\an2}# Woo-woo-woo, boop-boop,
boop-boo... #
4
00:00:06,280 --> 00:00:08,680
{\an2}While Matty celebrated with
a handshake...
5
00:00:08,720 --> 00:00:10,120
{\an2}HE GASPS
Aww!
6
00:00:10,160 --> 00:00:11,280
{\an2}Thanks very much.
7
00:00:11,320 --> 00:00:12,320
{\an2}..and Star Baker...
8
00:00:12,360 --> 00:00:14,000
{\an2}This is the party I want to be at.
9
00:00:14,040 --> 00:00:15,240
{\an2}..Dan was in danger...
10
00:00:15,280 --> 00:00:17,600
{\an2}This is outrageous.
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00:00:17,640 --> 00:00:18,800
{\an2}..of heading home early.
12
00:00:18,840 --> 00:00:20,440
{\an2}Cover it in chocolate
and hope for the best.
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00:00:20,480 --> 00:00:21,520
{\an2}But it was Cristy...
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{\an2}I've done it wrong.
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{\an2}It's a bit rough and ready.
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00:00:24,040 --> 00:00:25,560
{\an2}..whose time in the tent was up.
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00:00:25,600 --> 00:00:28,360
{\an2}Cristy, you've done so well.
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00:00:28,400 --> 00:00:30,040
{\an2}Now, it's Patisserie Week.
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00:00:30,080 --> 00:00:31,520
{\an2}So much going on.
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00:00:31,560 --> 00:00:32,960
{\an2}Oh, my days.
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00:00:33,000 --> 00:00:36,240
{\an2}..as our semifinalists face
a fancy French signature...
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00:00:36,280 --> 00:00:38,200
{\an2}Has to look like it's from a
Parisian shop, don't it?
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{\an2}Which isn't easy.
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00:00:39,320 --> 00:00:41,000
{\an2}Oh, it's so curdled.
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{\an2}Certainly not for me!
26
00:00:42,600 --> 00:00:45,240
{\an2}..elevate the humble apple tart
in the technical...
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00:00:45,280 --> 00:00:46,400
{\an2}Oh, my God, I can't watch.
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00:00:46,440 --> 00:00:49,080
{\an2}..and create stunning
puff pastry showstoppers.
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{\an2}Coming out.
Who will rise to the occasion?
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{\an2}I'm really, really pleased.
Just get Paul in now.
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00:00:53,920 --> 00:00:55,680
{\an2}And who will fold under the
pressure?
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00:00:55,720 --> 00:00:57,520
{\an2}Oh, my God.
33
00:00:57,560 --> 00:01:00,600
{\an2}This is the first time I might
not actually finish a challenge.
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{\an2}Oh, man.
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{\an2}Just want to go to the pub.
36
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{\an2}Just three patisserie challenges
37
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{\an2}stand between our four remaining
bakers and a place in the final.
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{\an2}I'm absolutely over the moon
to be here.
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00:01:35,240 --> 00:01:37,840
{\an2}Worst case scenario,
you've made it to the semifinals.
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{\an2}Best case, I go to the finals.
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{\an2}All the best, dudes.
Let's do it today.
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{\an2}Boom!
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{\an2}I'm so proud of how far I've come.
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{\an2}The confidence it's given me
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{\an2}to believe in myself in such
a short space of time is...
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00:01:52,840 --> 00:01:54,400
{\an2}Yeah, it's amazing.
47
00:01:54,440 --> 00:01:56,040
{\an2}The nerves are really big.
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{\an2}I never in a million years would've
imagined I could get this far,
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{\an2}so a place in the final would be
absolutely amazing.
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00:02:01,720 --> 00:02:03,560
{\an2}Week Nine, it's so bizarre.
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00:02:03,600 --> 00:02:06,920
{\an2}I mean, I'm looking around at
the other three and I'm thinking,
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00:02:06,960 --> 00:02:09,120
{\an2}"What am I doing here?"
53
00:02:09,160 --> 00:02:11,320
{\an2}I've not labelled it semifinal,
I've just kind of thought
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00:02:11,360 --> 00:02:12,920
{\an2}about what I need to do.
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{\an2}Hello, bakers,
welcome back to the tent.
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00:02:18,200 --> 00:02:20,840
{\an2}Unfortunately today,
Alison's a little bit poorly
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00:02:20,880 --> 00:02:23,480
{\an2}and she won't be joining us,
but she'll be back soon.
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00:02:23,520 --> 00:02:27,960
{\an2}Now, the good news is you've
all made it to the semifinal.
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{\an2}The bad news is it's Patisserie
Week.
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00:02:31,240 --> 00:02:33,360
{\an2}Now, the judges
would love you to make
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{\an2}two batches of 12 financiers.
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{\an2}Your financiers should be worthy of
a Parisian patisserie window,
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00:02:40,360 --> 00:02:42,560
{\an2}and they can be any flavour
you like.
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{\an2}You have two hours
to complete this challenge.
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00:02:45,240 --> 00:02:48,840
{\an2}On your marks, get set, bake!
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00:02:52,840 --> 00:02:54,560
{\an2}It is very quiet in the tent.
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{\an2}Everyone's got game faces on,
everyone's very serious.
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{\an2}Time is so important this week.
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{\an2}I need it to make it look decent.
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{\an2}SHE SIGHS
Patisserie, patisserie, patisserie.
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{\an2}I'm ready,
I'm ready for the challenge.
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{\an2}Our signature bake is a financier.
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00:03:13,680 --> 00:03:16,640
{\an2}A classic financier is
a little sponge cake
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00:03:16,680 --> 00:03:19,000
{\an2}that looks like a little gold bar.
75
00:03:19,040 --> 00:03:23,120
{\an2}They always have ground nuts in
there, usually ground almonds,
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00:03:23,160 --> 00:03:25,320
{\an2}and they usually have brown
butter in there,
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{\an2}and brown butter is just
butter that is heated
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{\an2}until it's on the point of burning.
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{\an2}Burn, my beauty, burn.
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{\an2}It gives the sponge
a really nutty, very rich flavour.
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00:03:35,680 --> 00:03:38,680
{\an2}Financiers should be quite
moist inside
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00:03:38,720 --> 00:03:40,320
{\an2}but light at the same time.
83
00:03:40,360 --> 00:03:43,240
{\an2}It's quite tricky
to get them absolutely spot on.
84
00:03:43,280 --> 00:03:45,520
{\an2}We're asking them to
highly decorate their financiers.
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00:03:45,560 --> 00:03:46,880
{\an2}Normally it's just a sponge,
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00:03:46,920 --> 00:03:50,400
{\an2}but we want them to really take the
financier to another level.
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00:03:50,440 --> 00:03:51,640
{\an2}It's a semifinal,
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{\an2}we're looking for perfection,
elegance, and beautiful flavours.
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{\an2}Hello, Dan. Good morning.
Hello, Dan.
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00:03:59,480 --> 00:04:02,520
{\an2}So, Dan, tell us all about
your financiers.
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00:04:02,560 --> 00:04:05,480
{\an2}So, for my first batch,
I am doing pistachio with
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{\an2}matcha and pink peppercorn.
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00:04:07,880 --> 00:04:10,920
{\an2}Matcha? There's only one teaspoon
of matcha going in it.
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00:04:10,960 --> 00:04:13,320
{\an2}OK. So, it's...
So why are you putting it in at all?
95
00:04:13,360 --> 00:04:15,520
{\an2}Because it does lend a little bit
of flavour to the pistachio.
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00:04:15,560 --> 00:04:18,120
{\an2}Paul absolutely loves matcha.
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{\an2}Oh, do you? No.
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{\an8}Dan's financiers,
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{\an8}delicately flavoured with
matcha green tea powder,
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00:04:23,440 --> 00:04:26,520
{\an8}will be decorated with yuzu gel
and tonka bean mousse.
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00:04:26,560 --> 00:04:29,400
{\an8}He'll serve these alongside
orange and vanilla financiers
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{\an8}topped with macerated peach
and fresh raspberries.
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{\an2}Hello, matcha boy. Hello, matcha...
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00:04:34,560 --> 00:04:36,200
{\an2}Have you worn a matcha T-shirt?
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{\an2}Yes, yeah, I have actually, yeah.
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{\an2}Paul looked massively enthusiastic
about this one, didn't he?
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{\an2}The question is, will he ever admit
that he likes something
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{\an2}if it's matcha?
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{\an2}Well, today might be the day.
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{\an2}Yeah, you never know, do you?
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{\an2}So, not only are you trying
to win this,
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{\an2}but you're trying
to break Paul Hollywood.
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{\an2}Yes, well, he's...
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{\an2}He's done a good job of breaking me,
so I'm trying to fight back.
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00:04:55,120 --> 00:04:57,240
{\an2}Whilst Dan gambles with matcha...
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{\an2}Looks like something out of
a horror movie, doesn't it?
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{\an2}Bleurgh!
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00:05:00,800 --> 00:05:03,320
{\an2}..Josh is sticking
to some classic flavours.
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00:05:03,360 --> 00:05:04,960
{\an2}They're inspired by puddings
that I like,
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00:05:05,000 --> 00:05:06,920
{\an2}so one of them's gonna be
a Bakewell-flavoured one.
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{\an2}It's got ground almonds in
the batter, some almond extract,
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00:05:09,600 --> 00:05:13,840
{\an2}and the other one is going to be
chocolate, hazelnut and orange.
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00:05:13,880 --> 00:05:17,040
{\an2}Delicious. How many Star Bakers
have you had, Josh?
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{\an2}One.
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{\an2}So, today is your day to catch up
with the others.
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{\an2}Um, yeah.
Cause they've all had two. Possibly.
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{\an8}In a bid to even the score,
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{\an8}Josh will embellish his
Bakewell-inspired financiers with
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{\an8}a vanilla custard buttercream,
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{\an8}fresh raspberries,
and flaked almonds.
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{\an8}Whilst his chocolate
and orange offering will be topped
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{\an8}with rich chocolate buttercream,
and a wafer-thin chocolate shard.
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{\an2}Semifinal. It is, yeah.
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00:05:39,840 --> 00:05:41,760
{\an2}Would you have taken semis at
the beginning?
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00:05:41,800 --> 00:05:43,080
{\an2}Yeah, definitely. Would you?
136
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{\an2}I'd have taken Week Two.
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{\an2}Week Two?
You were never a Week Two person.
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{\an2}Well, I just wanted
to get through one week.
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{\an2}We'll see what happens.
We'll see what happens.
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{\an2}You're quietly confident
though, right?
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{\an2}Erm...
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{\an2}Just quiet.
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00:06:00,960 --> 00:06:04,960
{\an2}This is for my hazelnut
coffee financiers.
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00:06:05,000 --> 00:06:07,440
{\an2}Oh, Tasha's doing coffee?
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00:06:07,480 --> 00:06:09,520
{\an2}Bloody hell.
That's not what you need, is it?
146
00:06:09,560 --> 00:06:12,440
{\an2}So, we've gone for
a coffee-flavoured one,
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{\an2}so almost like a tiramisu,
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{\an2}and then mango, lime and coconut.
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00:06:16,680 --> 00:06:19,000
{\an2}There's a big emphasis not just on
flavour this week,
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00:06:19,040 --> 00:06:21,440
{\an2}but it has to look like it's from
a Parisian shop, don't it?
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00:06:21,480 --> 00:06:24,760
{\an2}Which isn't easy,
certainly not for me!
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00:06:24,800 --> 00:06:27,840
{\an8}Running through the centre of
Matty's coffee-flavoured financiers
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{\an8}is a generous channel of
chocolate ganache topped
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00:06:30,480 --> 00:06:32,080
{\an8}with vanilla mascarpone cream.
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00:06:32,120 --> 00:06:34,560
{\an8}He'll contrast these rich flavours
with mango,
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00:06:34,600 --> 00:06:37,720
{\an8}lime and coconut financiers
decorated with mango puree
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00:06:37,760 --> 00:06:40,120
{\an8}and a white chocolate
coconut ganache.
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00:06:40,160 --> 00:06:43,360
{\an2}Oh, wow. You know, I think those
are two really great flavours.
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00:06:43,400 --> 00:06:46,760
{\an2}Yeah, and Star Baker as well,
eh, Matty? Yeah!
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00:06:46,800 --> 00:06:49,640
{\an2}So you're brimming with confidence.
Yeah, I think it was a nice
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{\an2}confidence-booster in kind of
preparation for this week.
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{\an2}Well, I think you've got two very
contrasting flavours here
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00:06:54,720 --> 00:06:56,920
{\an2}which sound good if you
get it spot on and baked well
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00:06:56,960 --> 00:06:59,480
{\an2}and neat and piped and decorated.
Exactly that, yeah.
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00:06:59,520 --> 00:07:02,720
{\an2}I know what I'm doing and it's
written down, as is my schedule.
166
00:07:02,760 --> 00:07:04,880
{\an2}As your famous plan. Oh, you've got
your schedule as well?
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00:07:04,920 --> 00:07:07,680
{\an2}Always helpful. Always got a plan.
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00:07:07,720 --> 00:07:10,080
{\an2}I'm looking forward to it, mate.
Good luck. Cheers, thank you.
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00:07:10,120 --> 00:07:12,760
{\an2}While Matty hopes
to replicate last week's win...
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00:07:12,800 --> 00:07:15,640
{\an2}Full-on feel like
I'm a kid at school.
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00:07:15,680 --> 00:07:17,880
{\an2}..Tasha's looking to bounce back.
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00:07:17,920 --> 00:07:22,120
{\an2}I am trying to redeem myself from
last week's Viennese whirl disaster,
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00:07:22,160 --> 00:07:24,120
{\an2}cos the flavours were good.
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00:07:24,160 --> 00:07:28,120
{\an2}Textures and presentation
left something to be desired,
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00:07:28,160 --> 00:07:30,680
{\an2}so I'm making raspberry
and pistachio financiers.
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00:07:30,720 --> 00:07:35,720
{\an2}Tasha's redemptive financiers will
see her pistachio sponges decorated
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00:07:35,760 --> 00:07:37,640
{\an2}with raspberry Swiss
meringue buttercream
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00:07:37,680 --> 00:07:38,960
{\an2}and fresh raspberries.
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00:07:39,000 --> 00:07:41,760
{\an8}While hazelnut and coffee financiers
topped with coffee,
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00:07:41,800 --> 00:07:43,880
{\an8}chocolate ganache and
caramelised hazelnuts,
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00:07:43,920 --> 00:07:46,520
{\an8}complete her opening bid for
a place in the final.
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00:07:46,560 --> 00:07:47,840
{\an2}So, how far have you got?
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00:07:47,880 --> 00:07:50,240
{\an2}Batter's chilling in the fridge,
and my piping bags,
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00:07:50,280 --> 00:07:52,320
{\an2}and I'm going to pipe it into
my tins
185
00:07:52,360 --> 00:07:54,720
{\an2}and pop it in the oven in about
ten minutes. Perfect.
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00:07:54,760 --> 00:07:57,880
{\an2}I do love these moulds.
They look like miniature coffins.
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00:07:57,920 --> 00:08:00,840
{\an2}The sort of thing Noel would lie in.
188
00:08:00,880 --> 00:08:02,720
{\an2}Right, what am I doing now?
189
00:08:02,760 --> 00:08:05,840
{\an2}I'm about to start piping
the financiers.
190
00:08:05,880 --> 00:08:08,640
{\an2}These bite-sized cakes are
traditionally baked in small,
191
00:08:08,680 --> 00:08:10,040
{\an2}rectangular moulds.
192
00:08:10,080 --> 00:08:12,440
{\an2}DAN: So, we have in here
orange financier.
193
00:08:12,480 --> 00:08:15,280
{\an8}The shallow depth allows
the batter to bake perfectly
194
00:08:15,320 --> 00:08:16,560
{\an8}in a matter of minutes.
195
00:08:16,600 --> 00:08:18,600
{\an2}You just need to get them as even
as possible.
196
00:08:18,640 --> 00:08:21,480
{\an2}If they've got different quantities
in, they're gonna look different.
197
00:08:21,520 --> 00:08:23,960
{\an2}I'm just gonna put some
fresh raspberries
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00:08:24,000 --> 00:08:25,480
{\an2}on top of the almond one.
199
00:08:25,520 --> 00:08:27,280
{\an2}But having chosen deeper moulds,
200
00:08:27,320 --> 00:08:30,560
{\an2}Josh and Matty must take care not
to underbake their financiers.
201
00:08:31,840 --> 00:08:34,200
{\an2}I feel like everyone's quiet.
Quiet in here, isn't it?
202
00:08:34,240 --> 00:08:36,840
{\an2}It's eerie a bit, isn't it?
Yeah, a little bit.
203
00:08:36,880 --> 00:08:39,560
{\an2}I don't really like silence either.
204
00:08:39,600 --> 00:08:41,760
{\an2}I know, it feels
a little bit serious.
205
00:08:41,800 --> 00:08:43,600
{\an2}It is, isn't it?
Little bit grown up.
206
00:08:43,640 --> 00:08:45,160
{\an2}Yeah, it's not a bit of me.
207
00:08:45,200 --> 00:08:48,080
{\an2}LAUGHTER
No, me neither.
208
00:08:50,200 --> 00:08:53,480
{\an2}Bakers, you are halfway through.
209
00:08:53,520 --> 00:08:55,320
{\an2}TASHA: OK, these are going in now.
210
00:08:55,360 --> 00:08:58,480
{\an2}As the first bake of
the semifinal gets under way...
211
00:08:58,520 --> 00:08:59,760
{\an2}15 minutes.
212
00:08:59,800 --> 00:09:01,320
{\an2}They'll probably need
a little bit longer.
213
00:09:01,360 --> 00:09:02,400
{\an2}15 minutes.
214
00:09:02,440 --> 00:09:05,040
{\an2}Might need another five for
the pistachio ones.
215
00:09:05,080 --> 00:09:06,800
{\an2}Oh, I ain't started the timer.
216
00:09:08,520 --> 00:09:10,680
{\an2}Call it 16 minutes.
217
00:09:10,720 --> 00:09:13,360
{\an2}..attention turns to toppings
and decorations.
218
00:09:13,400 --> 00:09:15,080
{\an2}Italian meringue buttercream,
219
00:09:15,120 --> 00:09:17,120
{\an2}which is the crucial bit
cos it's what's gonna flavour
220
00:09:17,160 --> 00:09:19,880
{\an2}both of my things, so the big
thing to do is being able to
221
00:09:19,920 --> 00:09:22,400
{\an2}get them in, out, cool and be
able to do the decoration.
222
00:09:22,440 --> 00:09:26,720
{\an2}And while Prue and Paul are
expecting exquisitely presented
patisserie...
223
00:09:26,760 --> 00:09:29,320
{\an2}They want Parisian windows-type
stuff, don't they?
224
00:09:29,360 --> 00:09:32,440
{\an2}So, you know, it's gonna be
finesse, a bit of precision...
225
00:09:32,480 --> 00:09:35,800
{\an2}..it's also a chance to add extra
flavour to their financiers.
226
00:09:35,840 --> 00:09:37,880
{\an2}That's my Swiss
meringue buttercream.
227
00:09:37,920 --> 00:09:39,920
{\an2}Raspberry puree,
that will go in there.
228
00:09:39,960 --> 00:09:45,120
{\an2}It splits, and it looks quite scary,
but secret is to just be patient.
229
00:09:45,160 --> 00:09:47,000
{\an2}Are you happy to be in
the semifinal?
230
00:09:47,040 --> 00:09:49,440
{\an2}Yeah, I never thought I'd be here,
it's bizarre.
231
00:09:49,480 --> 00:09:51,280
{\an2}You only have to beat one
of these people
232
00:09:51,320 --> 00:09:52,640
{\an2}and you're in the final. I know.
233
00:09:52,680 --> 00:09:54,240
{\an2}Who do you think you could take out?
234
00:09:54,280 --> 00:09:57,160
{\an2}I thought you said last week you was
gonna turn some ovens off for me.
235
00:09:57,200 --> 00:09:59,680
{\an2}Whose do you want me to turn off?
Josh?
236
00:09:59,720 --> 00:10:00,840
{\an2}He's very clever, though.
237
00:10:00,880 --> 00:10:02,640
{\an2}He probably checks his oven,
unlike me.
238
00:10:02,680 --> 00:10:06,040
{\an1}Dan won't notice till it's too late.
LAUGHTER
239
00:10:06,080 --> 00:10:07,680
{\an2}What about Tash?
240
00:10:09,120 --> 00:10:12,560
{\an2}Fridge and oven, she's very good.
LAUGHTER
241
00:10:12,600 --> 00:10:15,520
{\an2}This would be more fun than
the actual show if we did this.
242
00:10:16,800 --> 00:10:19,000
{\an2}Bakers, you have half an hour left.
243
00:10:19,040 --> 00:10:20,160
{\an2}Oh, good.
244
00:10:20,200 --> 00:10:23,200
{\an2}It's the semifinals, guys.
Let's dig deep.
245
00:10:26,840 --> 00:10:32,240
{\an2}A perfectly-baked financier has
a crisp, eggshell-like exterior.
246
00:10:32,280 --> 00:10:34,120
{\an2}Yeah, I'm really, really,
really pleased with them.
247
00:10:34,160 --> 00:10:38,000
{\an2}Good.
Skewer comes out nice and clean.
248
00:10:38,040 --> 00:10:40,720
{\an2}Coffee and hazelnut sponges
I think are done.
249
00:10:40,760 --> 00:10:44,520
{\an2}The pistachio ones are in
for another five minutes-ish.
250
00:10:44,560 --> 00:10:46,200
{\an2}..but spend too long in the oven
251
00:10:46,240 --> 00:10:48,320
{\an2}and they'll lose their moist centre.
252
00:10:48,360 --> 00:10:50,480
{\an2}Problem is, you don't wanna
overbake these batches
253
00:10:50,520 --> 00:10:53,760
{\an2}because they'll be tough as old
boots, as Paul likes to say.
254
00:10:53,800 --> 00:10:56,320
{\an2}I'm just going to give them another
minute or two.
255
00:10:57,920 --> 00:11:00,280
{\an2}Pistachio sponges,
these ones are really deceptive.
256
00:11:00,320 --> 00:11:01,440
{\an2}They look like they're done
257
00:11:01,480 --> 00:11:04,400
{\an2}but they're sometimes quite stodgy
in the middle.
258
00:11:04,440 --> 00:11:08,120
{\an2}I don't think I've overbaked
so far in practice,
259
00:11:08,160 --> 00:11:11,200
{\an2}so there's still time, I guess.
260
00:11:11,240 --> 00:11:12,640
{\an2}Oh, God.
261
00:11:12,680 --> 00:11:14,720
{\an2}You good? Multitasking.
262
00:11:14,760 --> 00:11:16,440
{\an2}Whew. Lot going on here.
263
00:11:16,480 --> 00:11:18,440
{\an2}Yeah, there's a fair bit.
I've skewered some hazelnuts.
264
00:11:18,480 --> 00:11:21,080
{\an2}Are they quite hard to skewer?
Surprisingly soft.
265
00:11:21,120 --> 00:11:23,200
{\an2}Oh, they're soft.
Would you like to try? No. No.
266
00:11:23,240 --> 00:11:24,920
{\an2}It's too much for me.
267
00:11:24,960 --> 00:11:27,040
{\an2}Imagine if I'm good at it.
268
00:11:27,080 --> 00:11:30,000
{\an2}I'll have to start baking,
no-one wants that.
269
00:11:31,680 --> 00:11:33,520
{\an2}Right, I think we're ready to go.
270
00:11:33,560 --> 00:11:35,360
{\an2}We can begin with the decoration.
271
00:11:35,400 --> 00:11:36,720
{\an2}Come on.
272
00:11:36,760 --> 00:11:38,440
{\an2}What you putting on there, mango?
273
00:11:38,480 --> 00:11:41,720
{\an2}Peach. Peach. Slipping and sliding.
I know, I know.
274
00:11:41,760 --> 00:11:43,960
{\an2}This is like The Krypton Factor.
It is.
275
00:11:44,000 --> 00:11:48,400
{\an2}"If you can put tiny slices of
slipping and sliding peach
276
00:11:48,440 --> 00:11:50,360
{\an2}"onto these oblong sponges..."
277
00:11:50,400 --> 00:11:52,440
{\an2}Yes, "You go onto the next stage."
278
00:11:54,240 --> 00:11:55,880
{\an2}Right, they're coming out.
279
00:11:57,200 --> 00:11:58,360
{\an2}That's dark enough for me.
280
00:11:58,400 --> 00:12:00,160
{\an2}I think they look all right.
281
00:12:02,480 --> 00:12:03,920
{\an2}Oh, I don't know.
282
00:12:03,960 --> 00:12:05,440
{\an2}I don't know if that's
baked enough.
283
00:12:05,480 --> 00:12:09,240
{\an2}How long have we got?
OK, bakers, ten minutes left.
284
00:12:10,280 --> 00:12:11,600
{\an2}So, this is the tonka bean mousse.
285
00:12:11,640 --> 00:12:15,120
{\an2}It's gonna be extremely,
extremely close, this.
286
00:12:16,200 --> 00:12:19,520
{\an2}I just wanna cut out
a little wedge for the ganache.
287
00:12:19,560 --> 00:12:21,160
{\an2}Oh, I hope that's cooked.
288
00:12:22,320 --> 00:12:25,400
{\an2}I'm just gonna get this yuzu gel
on here.
289
00:12:25,440 --> 00:12:28,440
{\an2}This is my chocolate coffee ganache.
290
00:12:28,480 --> 00:12:30,400
{\an2}I'll put the chocolate in the middle
291
00:12:30,440 --> 00:12:32,360
{\an2}and then pipe over the top.
292
00:12:32,400 --> 00:12:35,320
{\an2}Do you think your pipework's come on
since you've been in this show?
293
00:12:35,360 --> 00:12:36,480
{\an2}Yeah, probably.
294
00:12:36,520 --> 00:12:38,440
{\an2}I mean, I was no good at it before,
295
00:12:38,480 --> 00:12:41,360
{\an2}and now I'm, like, not as no-good.
296
00:12:43,480 --> 00:12:45,680
{\an2}JOSH: It's not too bad.
297
00:12:45,720 --> 00:12:47,160
{\an2}Buttercream's curdled.
298
00:12:47,200 --> 00:12:50,400
{\an2}Don't have any other choice
but to pipe. Got no time.
299
00:12:50,440 --> 00:12:52,960
{\an2}Chocolate over the top,
just to give it a nice finish.
300
00:12:53,000 --> 00:12:55,280
{\an2}DAN: Just put these mint leaves on.
301
00:12:55,320 --> 00:12:56,880
{\an2}Oh, it's so curdled.
302
00:12:58,120 --> 00:13:00,160
{\an2}I really wish I had time
to re-whip this buttercream.
303
00:13:00,200 --> 00:13:03,120
{\an2}DAN: Got a bit of colour on my,
uh, raspberries.
304
00:13:04,520 --> 00:13:08,880
{\an2}Bakers, your time is up.
305
00:13:08,920 --> 00:13:11,440
{\an2}Please step away from your bakes.
306
00:13:13,040 --> 00:13:14,520
{\an2}I think mine are underbaked.
307
00:13:14,560 --> 00:13:17,360
{\an2}Oh, look at these little beauties.
308
00:13:17,400 --> 00:13:18,880
{\an2}Curdled my buttercream.
309
00:13:18,920 --> 00:13:22,120
{\an2}It's all right, my mousse is lumpy,
so don't worry.
310
00:13:26,080 --> 00:13:31,000
{\an8}The bakers' financiers now face
the judgment of Prue and Paul.
311
00:13:31,040 --> 00:13:33,120
{\an8}Hello, Matty. Hiya. Hiya, Matty.
312
00:13:36,040 --> 00:13:38,040
{\an8}Well, straight off the bat,
they look very good.
313
00:13:38,080 --> 00:13:40,760
{\an8}Both look uniform, cos you've
used a similar pattern on both.
314
00:13:40,800 --> 00:13:42,520
{\an2}All right, let's start with coffee.
315
00:13:42,560 --> 00:13:44,120
{\an2}So, there's a chocolate ganache,
316
00:13:44,160 --> 00:13:47,960
{\an2}coffee liqueur, and vanilla cream
with some walnuts.
317
00:13:49,120 --> 00:13:50,680
{\an2}I like it. Pretty strong.
318
00:13:50,720 --> 00:13:52,000
{\an2}I really like your flavours.
319
00:13:52,040 --> 00:13:53,800
{\an2}I do think it's overbaked.
320
00:13:53,840 --> 00:13:55,600
{\an2}Overbaked? OK.
Yeah, it's a little bit dry,
321
00:13:55,640 --> 00:13:57,600
{\an2}and I expect a little bit of
moisture there,
322
00:13:57,640 --> 00:13:58,840
{\an2}and there just isn't.
323
00:13:58,880 --> 00:14:00,480
{\an2}Let's have a look at the...
This is the...?
324
00:14:00,520 --> 00:14:02,480
{\an2}Mango, lime and coconut.
325
00:14:04,200 --> 00:14:06,400
{\an2}Your flavours are so good, Matty.
326
00:14:07,640 --> 00:14:09,920
{\an2}That is better.
Do you know what it is?
327
00:14:09,960 --> 00:14:11,640
{\an2}You didn't have to make them
so thick.
328
00:14:11,680 --> 00:14:14,040
{\an2}You could have almost halved
the sponge. I think that's right.
329
00:14:14,080 --> 00:14:16,360
{\an2}It's actually too much cake
versus topping.
330
00:14:16,400 --> 00:14:18,280
{\an2}But I think you've got real
grown-up flavours.
331
00:14:18,320 --> 00:14:20,600
{\an2}HE LAUGHS
No, they are.
332
00:14:21,680 --> 00:14:23,040
{\an2}"Grown-up flavours."
333
00:14:23,080 --> 00:14:24,080
{\an2}Well done.
334
00:14:24,120 --> 00:14:25,400
{\an2}Thank you.
335
00:14:30,640 --> 00:14:33,520
{\an2}On first glance, they look
absolutely lovely.
336
00:14:33,560 --> 00:14:36,320
{\an2}Second glance, you look as if you've
dropped one or two of them.
337
00:14:36,360 --> 00:14:37,920
{\an2}Yeah, they look, uh, rough.
338
00:14:37,960 --> 00:14:39,560
{\an2}These look beautiful, though.
339
00:14:39,600 --> 00:14:41,880
{\an2}So this is a coffee
and hazelnut financier
340
00:14:41,920 --> 00:14:45,080
{\an2}and then the ganache is
chocolate and coffee.
341
00:14:46,200 --> 00:14:47,240
{\an2}Mm.
342
00:14:47,280 --> 00:14:49,800
{\an2}I think that is absolutely
delicious, Tasha.
343
00:14:49,840 --> 00:14:51,280
{\an2}Thank you.
Melts in the mouth.
344
00:14:51,320 --> 00:14:54,440
{\an2}The ganache is really
luxurious and decadent.
345
00:14:54,480 --> 00:14:57,160
{\an2}I think the flavours,
they're spot on,
346
00:14:57,200 --> 00:14:58,880
{\an2}and more importantly,
the bake is perfect.
347
00:14:58,920 --> 00:15:00,960
{\an2}You've got a little bit of
moisture in there as well,
348
00:15:01,000 --> 00:15:02,400
{\an2}which holds on the tongue.
349
00:15:02,440 --> 00:15:03,880
{\an2}Delicious. OK. Really good.
350
00:15:03,920 --> 00:15:05,400
{\an2}This is pistachio, isn't it?
351
00:15:05,440 --> 00:15:08,600
{\an2}Pistachio sponge with raspberry
Swiss meringue buttercream.
352
00:15:11,440 --> 00:15:14,160
{\an2}I love raspberry
and pistachio together.
353
00:15:14,200 --> 00:15:17,720
{\an2}The sponge has just that little bit
of resistance.
354
00:15:17,760 --> 00:15:19,960
{\an2}Do you think it's just
slightly overbaked?
355
00:15:20,000 --> 00:15:22,040
{\an2}It has gone slightly over,
unfortunately.
356
00:15:22,080 --> 00:15:24,400
{\an2}And actually, it could've been
much neater on that one.
357
00:15:24,440 --> 00:15:26,400
{\an2}Yeah. Thank you. Thank you.
Well done, Tasha.
358
00:15:28,480 --> 00:15:29,760
{\an2}Thank you.
359
00:15:33,840 --> 00:15:35,400
{\an8}I do think they look very good.
360
00:15:35,440 --> 00:15:37,800
{\an2}I think your size might be
a little bit tall.
361
00:15:37,840 --> 00:15:38,960
{\an2}Just a little bit.
362
00:15:39,000 --> 00:15:41,240
{\an2}This one's a
Bakewell-inspired financier
363
00:15:41,280 --> 00:15:43,840
{\an2}with custard flavoured Italian
meringue buttercream on top.
364
00:15:45,160 --> 00:15:48,040
{\an2}Did you add almond essence as well?
Just a fraction, yeah.
365
00:15:48,080 --> 00:15:49,600
{\an2}I think a tiny bit too much. Hmm.
366
00:15:49,640 --> 00:15:52,280
{\an2}It should be a hint,
and it's quite overwhelming.
367
00:15:52,320 --> 00:15:53,600
{\an2}It still tastes delicious,
368
00:15:53,640 --> 00:15:56,200
{\an2}and it's got that thing that I love,
which is the slight chewiness.
369
00:15:56,240 --> 00:15:59,600
{\an2}Hmm. And nice and moist
and soft in the middle. Yeah.
370
00:15:59,640 --> 00:16:02,000
{\an2}Let's have a look at your chocolate.
371
00:16:02,040 --> 00:16:03,920
{\an2}It's hazelnut chocolate and orange
372
00:16:03,960 --> 00:16:06,080
{\an2}with a chocolate Italian meringue
buttercream on top.
373
00:16:08,840 --> 00:16:10,120
{\an2}Flavour is delicious.
374
00:16:10,160 --> 00:16:13,080
{\an2}However, the financier itself is
slightly dry.
375
00:16:14,240 --> 00:16:17,200
{\an2}A financier should almost melt in
the mouth. It's great flavour.
376
00:16:17,240 --> 00:16:19,440
{\an2}Ah, can't complain about your
flavour. Flavour's good.
377
00:16:19,480 --> 00:16:20,720
{\an2}Thank you very much.
378
00:16:29,760 --> 00:16:30,920
{\an2}They do look beautiful.
379
00:16:30,960 --> 00:16:32,600
{\an2}They're very neat, Dan.
Thank you.
380
00:16:32,640 --> 00:16:34,720
{\an2}You were worrying about finesse,
and they look beautiful.
381
00:16:34,760 --> 00:16:36,400
{\an2}Ah, thank you.
They do look very, very good.
382
00:16:36,440 --> 00:16:40,280
{\an2}I think we'll have a look at the
Japanese-inspired one first.
383
00:16:40,320 --> 00:16:42,680
{\an2}This is the tonka bean with
the pink peppercorn
384
00:16:42,720 --> 00:16:45,600
{\an2}and pistachio and matcha and...
Everything else.
385
00:16:48,360 --> 00:16:51,160
{\an2}That's beautiful. Is...is it?
Clever, yeah.
386
00:16:51,200 --> 00:16:53,960
{\an2}Matcha hits right at the end.
Tonka bean's there.
387
00:16:54,000 --> 00:16:56,120
{\an2}The choice of fruit I like on there
as well.
388
00:16:56,160 --> 00:16:58,280
{\an2}That is delicious.
All of it's delicious.
389
00:16:58,320 --> 00:16:59,800
{\an2}Oh, thank you. Phew.
390
00:16:59,840 --> 00:17:03,880
{\an2}Let's look at the peach, orange...
And raspberry. Yeah.
391
00:17:09,800 --> 00:17:10,920
{\an2}Mm.
392
00:17:12,040 --> 00:17:13,320
{\an2}That's beautiful. Oh...
393
00:17:13,360 --> 00:17:14,920
{\an2}Really nice.
394
00:17:14,960 --> 00:17:17,360
{\an2}It's like a celebration of citrus,
and it pops,
395
00:17:17,400 --> 00:17:18,640
{\an2}and it's beautifully baked.
396
00:17:18,680 --> 00:17:19,800
{\an2}It's got moisture there.
397
00:17:19,840 --> 00:17:22,120
{\an2}That's the perfect financier
for me. Very good.
398
00:17:22,160 --> 00:17:23,920
{\an2}I think it's a triumph.
Well done, Dan.
399
00:17:23,960 --> 00:17:25,760
{\an2}That's great, thank you very much.
400
00:17:25,800 --> 00:17:27,920
{\an2}What a time to get a handshake.
401
00:17:29,160 --> 00:17:31,040
{\an2}That went a bit better than
expected, didn't it?
402
00:17:32,200 --> 00:17:34,760
{\an2}There's a lot of chat about getting
a handshake off Paul.
403
00:17:34,800 --> 00:17:36,960
{\an2}I mean, I'd like a fist bump off
Prue, personally, but...
404
00:17:37,000 --> 00:17:39,400
{\an2}You know, I might see if we can
get one off her tomorrow.
405
00:17:39,440 --> 00:17:40,840
{\an2}Dan's done amazing.
406
00:17:40,880 --> 00:17:43,200
{\an2}We've known for weeks that
patisserie is his week.
407
00:17:43,240 --> 00:17:45,240
{\an2}It's the one that he's been really
looking forward to,
408
00:17:45,280 --> 00:17:47,200
{\an2}and he's shown that straight away,
hasn't he, today?
409
00:17:47,240 --> 00:17:50,040
{\an2}No redemption, but that's OK.
410
00:17:50,080 --> 00:17:52,480
{\an2}Every week, I feel like
I learn a little bit more,
411
00:17:52,520 --> 00:17:54,960
{\an2}and every week I'm reminded that
I know absolutely nothing.
412
00:17:55,000 --> 00:17:56,720
{\an2}I thought they was underbaked.
413
00:17:57,920 --> 00:17:59,880
{\an2}Nope, over!
414
00:18:01,560 --> 00:18:03,200
{\an2}One bake down, two to go,
415
00:18:03,240 --> 00:18:05,840
{\an2}and the pressure in
the tent is about to rise
416
00:18:05,880 --> 00:18:10,160
{\an2}as the bakers face another
gingham-wrapped unknown.
417
00:18:10,200 --> 00:18:12,040
{\an2}Hello, kids.
Welcome back to the tent.
418
00:18:12,080 --> 00:18:15,080
{\an2}Today, your technical challenge
has been set for you
419
00:18:15,120 --> 00:18:16,400
{\an2}by the wonderful Prue.
420
00:18:16,440 --> 00:18:18,040
{\an2}Prue, any words of advice?
421
00:18:18,080 --> 00:18:22,400
{\an2}This recipe is so delicious, you can
hardly go wrong with the flavour.
422
00:18:22,440 --> 00:18:24,720
{\an2}So, what Paul and I
are going to be looking for
423
00:18:24,760 --> 00:18:28,120
{\an2}is exquisite presentation.
424
00:18:28,160 --> 00:18:30,840
{\an2}As ever, this technical challenge
will be judged blind,
425
00:18:30,880 --> 00:18:34,440
{\an2}so we're gonna have to ask
these two joyous poppets...
426
00:18:34,480 --> 00:18:38,360
{\an2}Thank you...to leave the tent.
NOEL CHUCKLES
427
00:18:38,400 --> 00:18:41,400
{\an2}For your technical challenge,
Prue would love you to make
428
00:18:41,440 --> 00:18:43,480
{\an2}a tarte aux pommes.
429
00:18:43,520 --> 00:18:47,480
{\an2}If you didn't do GCSE French,
that is an apple tart.
430
00:18:47,520 --> 00:18:49,160
{\an2}Your apple tart should consist of
431
00:18:49,200 --> 00:18:51,000
{\an2}a short, buttery pastry case,
432
00:18:51,040 --> 00:18:55,960
{\an2}filled with a smooth almond
frangipane and apple puree,
433
00:18:56,000 --> 00:18:59,960
{\an2}topped with glazed apple slices
arranged in a way
434
00:19:00,000 --> 00:19:01,840
{\an2}that's very pleasing to the eye.
435
00:19:01,880 --> 00:19:03,920
{\an2}You have two-and-a-half hours.
436
00:19:03,960 --> 00:19:06,440
{\an2}On your marks, get set...
437
00:19:06,480 --> 00:19:07,920
{\an2}..bake!
438
00:19:09,680 --> 00:19:11,840
{\an2}I had a feeling it was gonna be
something like this.
439
00:19:11,880 --> 00:19:14,160
{\an2}I can't remember how to do it,
though.
440
00:19:14,200 --> 00:19:17,120
{\an2}This is giving me strong memories
of Pie Week, actually.
441
00:19:17,160 --> 00:19:19,200
{\an2}Blind baking went wrong in Pie Week.
442
00:19:19,240 --> 00:19:20,320
{\an2}Pie Week? Pastry Week.
443
00:19:20,360 --> 00:19:23,000
{\an2}Really don't wanna cock this one up
like I did last week, to be honest.
444
00:19:23,040 --> 00:19:24,520
{\an2}Four weeks ago,
you could finish fourth
445
00:19:24,560 --> 00:19:26,040
{\an2}and you'd be like, "Get in there."
446
00:19:26,080 --> 00:19:28,400
{\an2}Now, like, you finish fourth,
it's like doomsday, isn't it?
447
00:19:29,680 --> 00:19:32,640
{\an2}Tarte aux pommes, I think this is a
great challenge for the semifinal.
448
00:19:32,680 --> 00:19:35,840
{\an2}It's my favourite dessert.
I absolutely love it.
449
00:19:35,880 --> 00:19:38,200
{\an2}I mean, to get a perfect
apple tart like this,
450
00:19:38,240 --> 00:19:40,440
{\an2}it actually has to go in
the oven three times.
451
00:19:40,480 --> 00:19:42,160
{\an2}The first time's for the blind bake,
452
00:19:42,200 --> 00:19:43,760
{\an2}and that's probably
the most important one,
453
00:19:43,800 --> 00:19:45,560
{\an2}because otherwise you'll get
a soggy bottom.
454
00:19:45,600 --> 00:19:47,480
{\an2}And actually, that's
the thing that really starts
455
00:19:47,520 --> 00:19:49,120
{\an2}to achieve the correct colour.
456
00:19:49,160 --> 00:19:53,560
{\an2}They then bake again a layer of
frangipane, just to set it a bit,
457
00:19:53,600 --> 00:19:56,920
{\an2}and then they add the apple puree
and the apples to bake.
458
00:19:56,960 --> 00:19:58,720
{\an2}I think it's about the finesse.
459
00:19:58,760 --> 00:20:01,360
{\an2}The apples have to be really,
really thin,
460
00:20:01,400 --> 00:20:03,640
{\an2}otherwise, A,
they don't get baked enough,
461
00:20:03,680 --> 00:20:05,520
{\an2}and secondly, they look all clumsy.
462
00:20:07,120 --> 00:20:08,800
{\an2}It's gorgeous, isn't it? Mm.
463
00:20:08,840 --> 00:20:11,040
{\an2}Frangipane is absolutely delicious.
It is.
464
00:20:11,080 --> 00:20:12,800
{\an2}And that could easily be because
465
00:20:12,840 --> 00:20:15,200
{\an2}it has three tablespoons
of Calvados in it,
466
00:20:15,240 --> 00:20:17,160
{\an2}but I haven't told them
how much to do,
467
00:20:17,200 --> 00:20:19,600
{\an2}so it'll be interesting
to see how cautious they are.
468
00:20:19,640 --> 00:20:22,120
{\an2}That's a real celebration
of apples right there.
469
00:20:22,160 --> 00:20:23,920
{\an2}It's beautiful. Yeah.
470
00:20:25,240 --> 00:20:27,480
{\an2}"Make, and blind bake,
a pastry case."
471
00:20:27,520 --> 00:20:29,280
{\an2}Very informative.
472
00:20:29,320 --> 00:20:32,000
{\an2}I'm just mixing flour with
the butter.
473
00:20:32,040 --> 00:20:34,360
{\an8}There's two methods. This one...
474
00:20:34,400 --> 00:20:35,880
{\an8}..and this one.
475
00:20:35,920 --> 00:20:38,400
{\an2}Maybe I should do this one.
476
00:20:38,440 --> 00:20:39,840
{\an2}My hands are quite warm, so...
477
00:20:41,360 --> 00:20:44,200
{\an2}That's a poor excuse
for being lazy, ain't it?
478
00:20:44,240 --> 00:20:46,920
{\an2}But you want to keep it short,
so you don't want to overwork it.
479
00:20:46,960 --> 00:20:48,600
{\an2}That's why I've done it all by hand.
480
00:20:48,640 --> 00:20:52,040
{\an2}Who makes the best apple tart,
northerners or southerners?
481
00:20:52,080 --> 00:20:54,720
{\an2}Definitely... French people.
482
00:20:54,760 --> 00:20:56,280
{\an2}I've got some French in me.
483
00:20:56,320 --> 00:20:57,320
{\an2}Have you? Oh...
484
00:20:57,360 --> 00:21:00,160
{\an2}I'm quite moody. I've got a big
nose. I've got a big nose.
485
00:21:00,200 --> 00:21:01,920
{\an2}Me and you have got some schnozzers,
haven't we?
486
00:21:01,960 --> 00:21:03,720
{\an2}We have, haven't we, mate? Yeah.
Strong leaders.
487
00:21:03,760 --> 00:21:05,040
{\an2}Strong leaders, yeah.
Gods.
488
00:21:05,080 --> 00:21:06,560
{\an2}Caesar, Zeus.
489
00:21:06,600 --> 00:21:07,880
{\an2}See you later.
490
00:21:07,920 --> 00:21:10,200
{\an2}Turn that into a dough,
wrap it in clingfilm,
491
00:21:10,240 --> 00:21:12,480
{\an2}stick it in the freezer,
and then I'm gonna roll it out.
492
00:21:12,520 --> 00:21:14,480
{\an2}Five to ten minutes.
493
00:21:14,520 --> 00:21:17,280
{\an2}Get that gluten to chill out, man.
494
00:21:17,320 --> 00:21:19,320
{\an2}"Make a textured apple puree."
495
00:21:19,360 --> 00:21:21,880
{\an2}I'm very aware that they might
cook down,
496
00:21:21,920 --> 00:21:24,440
{\an2}but also I don't want to have
to cook them forever,
497
00:21:24,480 --> 00:21:26,840
{\an2}and I have previous
of undercooking fruit.
498
00:21:26,880 --> 00:21:29,080
{\an2}I don't want it to be mushy.
499
00:21:29,120 --> 00:21:31,600
{\an2}Anyone in your family got
a nose as big as mine?
500
00:21:31,640 --> 00:21:34,400
{\an2}Play rugby, so I've seen people
with far worse noses.
501
00:21:34,440 --> 00:21:36,040
{\an2}What's your worst rugby injury?
502
00:21:36,080 --> 00:21:37,880
{\an2}Um, fractured my skull.
503
00:21:37,920 --> 00:21:40,000
{\an2}I've got a titanium mesh
just under there, yeah.
504
00:21:40,040 --> 00:21:41,960
{\an2}Have you got a titanium skull?
505
00:21:42,000 --> 00:21:43,720
{\an2}When I came out of the
operating theatre,
506
00:21:43,760 --> 00:21:44,880
{\an2}someone had written in Sharpie,
507
00:21:44,920 --> 00:21:46,760
{\an2}"Do not press," on my head.
508
00:21:46,800 --> 00:21:48,880
{\an2}If you see a sign saying,
"Do not press,"
509
00:21:48,920 --> 00:21:50,160
{\an2}what are you gonna do?
510
00:21:50,200 --> 00:21:51,760
{\an2}Well... You're gonna press, right?
511
00:21:51,800 --> 00:21:53,360
{\an2}Well, good job you weren't there,
then.
512
00:21:55,840 --> 00:21:58,560
{\an2}Apples are softened,
I'm quite liking the look of them.
513
00:21:58,600 --> 00:22:00,960
{\an2}Is it pureeing down?
It's mushing down.
514
00:22:01,000 --> 00:22:03,120
{\an2}Oh, I think we'll leave it at that.
515
00:22:03,160 --> 00:22:05,320
{\an2}Probably roll out my pastry now.
516
00:22:06,600 --> 00:22:08,640
{\an2}I think this will definitely
be important.
517
00:22:08,680 --> 00:22:10,960
{\an2}I want to get it to
maybe about three mil.
518
00:22:11,000 --> 00:22:13,280
{\an2}I'm saying that like
I know what three mil looks like.
519
00:22:13,320 --> 00:22:14,960
{\an2}It's about a pound thickness.
520
00:22:15,000 --> 00:22:20,120
{\an2}It's a crumbly pastry.
That's not good. Very crumbly.
521
00:22:20,160 --> 00:22:23,600
{\an2}You don't want cracks, either,
so you've gotta be quite delicate.
522
00:22:23,640 --> 00:22:26,720
{\an2}Take a bit off this,
do a bit of DIY work down here...
523
00:22:26,760 --> 00:22:28,560
{\an2}OK, I'm gonna use
all of these beans,
524
00:22:28,600 --> 00:22:30,200
{\an2}try and get them right
into the corners.
525
00:22:30,240 --> 00:22:32,200
{\an2}It doesn't tell you how long
to bake it for,
526
00:22:32,240 --> 00:22:34,160
{\an2}it just tells you to bake it at 170.
527
00:22:34,200 --> 00:22:35,640
{\an2}Be good to me.
528
00:22:35,680 --> 00:22:38,040
{\an2}Maybe 12 minutes for a blind bake?
529
00:22:38,080 --> 00:22:39,480
{\an2}I don't bloody know.
530
00:22:39,520 --> 00:22:40,800
{\an2}Key to the perfect tart,
531
00:22:40,840 --> 00:22:43,960
{\an2}the pastry case needs to bake
for 25 minutes.
532
00:22:44,000 --> 00:22:47,280
{\an2}Start with ten minutes,
see how it's doing, check again.
533
00:22:47,320 --> 00:22:49,520
{\an2}Anything less,
and the bakers risk ending up
534
00:22:49,560 --> 00:22:51,440
{\an2}with the dreaded soggy bottom.
535
00:22:51,480 --> 00:22:52,720
{\an2}20 minutes.
536
00:22:52,760 --> 00:22:54,680
{\an2}It's a very, very big tart case,
537
00:22:54,720 --> 00:22:57,720
{\an2}so if the pastry isn't baked when
the filling goes in,
538
00:22:57,760 --> 00:22:59,160
{\an2}I don't think it'll ever bake.
539
00:22:59,200 --> 00:23:01,640
{\an2}So, I'm gonna get started on
my frangipani.
540
00:23:01,680 --> 00:23:03,920
{\an2}Frangipani? Frangipane? Frangipane.
541
00:23:03,960 --> 00:23:05,720
{\an2}I have never made
frangipane before.
542
00:23:05,760 --> 00:23:07,160
{\an2}It's just cream, butter and sugar,
543
00:23:07,200 --> 00:23:09,160
{\an2}and then mix in your egg and
almonds.
544
00:23:09,200 --> 00:23:10,440
{\an2}Beat that baby in.
545
00:23:10,480 --> 00:23:13,200
{\an2}Flavouring it with apple brandy,
Calvados.
546
00:23:13,240 --> 00:23:15,120
{\an2}I'm thinking a tablespoon.
547
00:23:15,160 --> 00:23:17,720
{\an2}I want to get the flavour but
I don't want to affect the mixture
548
00:23:17,760 --> 00:23:19,400
{\an2}because it might get a bit runny.
549
00:23:19,440 --> 00:23:21,840
{\an2}I'm gonna go half a tablespoon.
550
00:23:21,880 --> 00:23:24,040
{\an2}Prue likes a drink, don't she,
so maybe 50 mil?
551
00:23:24,080 --> 00:23:26,520
{\an2}Screw it, two tablespoons.
552
00:23:26,560 --> 00:23:28,000
{\an2}Done it.
553
00:23:30,000 --> 00:23:32,280
{\an2}Could be good, could be bad?
554
00:23:32,320 --> 00:23:35,120
{\an2}OK, that's ready to come out.
555
00:23:35,160 --> 00:23:37,120
{\an2}Now, I want to give it
a little minute or two.
556
00:23:38,280 --> 00:23:40,760
{\an2}Still not dried out yet.
557
00:23:40,800 --> 00:23:42,840
{\an2}Yeah, another five minutes,
yeah, I think.
558
00:23:45,200 --> 00:23:48,280
{\an2}I maybe should've gone longer
but I don't want it to be dried out
559
00:23:48,320 --> 00:23:51,120
{\an2}and I don't want it to burn,
cos it has to go in again twice.
560
00:23:51,160 --> 00:23:53,240
{\an1}SHE SIGHS
561
00:23:53,280 --> 00:23:56,480
{\an2}Bakers, you are halfway through,
562
00:23:56,520 --> 00:23:58,760
{\an2}halfway through your
technical challenge,
563
00:23:58,800 --> 00:24:02,040
{\an2}or technical sha-longe,
as Paul Hollywood calls it
564
00:24:02,080 --> 00:24:03,800
{\an2}when he's trying to impress.
565
00:24:05,040 --> 00:24:06,480
{\an2}Looks quite a nice colour.
566
00:24:06,520 --> 00:24:08,520
{\an2}Not too much shrinkage on it either.
567
00:24:08,560 --> 00:24:09,960
{\an2}Got a crack.
568
00:24:10,000 --> 00:24:11,840
{\an2}Oh, bloody hell.
569
00:24:11,880 --> 00:24:14,120
{\an2}Any cracks in the pastry,
and there's a danger
570
00:24:14,160 --> 00:24:17,200
{\an2}the filling could leak out,
and the case collapse.
571
00:24:17,240 --> 00:24:18,360
{\an2}Happy with it?
572
00:24:18,400 --> 00:24:19,680
{\an2}Not really, no.
573
00:24:19,720 --> 00:24:24,240
{\an2}A few cracks, so I've got a funny
feeling I might be coming fourth.
574
00:24:24,280 --> 00:24:26,960
{\an2}Have you ever won a technical?
I beg your pardon? I've won three.
575
00:24:27,000 --> 00:24:28,280
{\an2}Oops.
576
00:24:29,560 --> 00:24:30,600
{\an2}Yeah, I'm really pleased.
577
00:24:30,640 --> 00:24:33,000
{\an2}You can just see it beginning
to have a little bit of colour
578
00:24:33,040 --> 00:24:34,080
{\an2}on the bottom there.
579
00:24:34,120 --> 00:24:37,320
{\an2}I need to get a shimmy on, really,
so I'm gonna slap this in, like so.
580
00:24:37,360 --> 00:24:39,080
{\an2}"Bake the frangipane
and the pastry case."
581
00:24:39,120 --> 00:24:41,160
{\an2}Whack it back in the oven.
How long for?
582
00:24:41,200 --> 00:24:43,320
{\an2}Probably until Josh takes his out.
583
00:24:45,080 --> 00:24:47,360
{\an2}"For the topping,
core and halve the red apples.
584
00:24:47,400 --> 00:24:50,040
{\an2}"Slice thinly into two to three
millimetre slices."
585
00:24:51,280 --> 00:24:52,840
{\an8}They want it looking really good,
don't they?
586
00:24:52,880 --> 00:24:55,440
{\an8}That's obviously the whole
point of patisserie.
587
00:24:55,480 --> 00:24:57,320
{\an8}They're miles too thick.
588
00:24:57,360 --> 00:25:00,640
{\an8}My chopping isn't exactly
the most even.
589
00:25:00,680 --> 00:25:02,200
{\an8}How long's that cook for?
590
00:25:02,240 --> 00:25:04,840
{\an8}Does anybody know?
Can anybody tell me?
591
00:25:04,880 --> 00:25:07,680
{\an8}Absolutely no idea what I'm
looking for.
592
00:25:07,720 --> 00:25:09,440
{\an8}Maybe a bit longer? No, no.
593
00:25:09,480 --> 00:25:11,240
{\an2}I don't want them so it's overdone.
594
00:25:11,280 --> 00:25:14,040
{\an2}It's firm to the touch
and spongy, and it should be.
595
00:25:14,080 --> 00:25:16,400
{\an2}He's a bit rough.
Looks like a dog's dinner, don't it?
596
00:25:16,440 --> 00:25:19,400
{\an2}"Spread the apple puree
over the frangipane."
597
00:25:19,440 --> 00:25:21,840
{\an2}No idea if I'm meant to wait
for it to cool.
598
00:25:21,880 --> 00:25:23,000
{\an2}I'm gonna go with no.
599
00:25:23,040 --> 00:25:26,680
{\an2}"Working from the outside edge of
the tart, arrange the apple slices
600
00:25:26,720 --> 00:25:30,360
{\an2}"skin side up in a
concentric overlapping circle."
601
00:25:30,400 --> 00:25:32,240
{\an2}I'm baffled by those instructions.
602
00:25:32,280 --> 00:25:34,240
{\an2}What's a concentric circle
when it's at home?
603
00:25:35,440 --> 00:25:37,360
{\an2}How do I do this?
604
00:25:37,400 --> 00:25:39,280
{\an2}It's just losing its way slightly.
605
00:25:40,360 --> 00:25:42,480
{\an2}SHE SIGHS
Not easy.
606
00:25:42,520 --> 00:25:45,440
{\an2}I feel like this is more your thing
than mine, artistic.
607
00:25:45,480 --> 00:25:47,160
{\an2}I like these with the kink in them.
608
00:25:47,200 --> 00:25:48,400
{\an2}You like a kinky apple?
609
00:25:48,440 --> 00:25:50,600
{\an2}Is that nature or was that you?
610
00:25:50,640 --> 00:25:53,040
{\an2}Kinky apples.
Shall we start a band?
611
00:25:53,080 --> 00:25:55,240
{\an2}"I'm gonna see the
Kinky Apples tonight."
612
00:25:55,280 --> 00:25:57,040
{\an2}Don't forget to bring
silver wellies, yeah?
613
00:25:57,080 --> 00:25:59,400
{\an2}And some sort of hat.
See you on the Pyramid Stage.
614
00:26:05,560 --> 00:26:07,480
{\an2}Josh's looks absolutely top,
don't it?
615
00:26:07,520 --> 00:26:09,000
{\an2}Oh, that's how he's... Yeah, yeah.
616
00:26:09,040 --> 00:26:11,120
{\an2}Oh, man, his is dead good.
617
00:26:11,160 --> 00:26:12,760
{\an2}Needs to look really, really pretty.
618
00:26:12,800 --> 00:26:14,120
{\an2}Oh, it's awful.
619
00:26:16,560 --> 00:26:18,720
{\an2}That's what I should've done.
620
00:26:18,760 --> 00:26:20,720
{\an2}Yeah, doesn't look too bad.
621
00:26:23,320 --> 00:26:25,560
{\an2}Bakers,
you only have half an hour left.
622
00:26:25,600 --> 00:26:26,800
{\an2}Oh, no!
623
00:26:26,840 --> 00:26:28,720
{\an2}Going in.
624
00:26:28,760 --> 00:26:31,200
{\an8}Right, 25 minutes.
625
00:26:31,240 --> 00:26:33,840
{\an2}I think that's going to be in there
as long as we've got left.
626
00:26:33,880 --> 00:26:35,440
{\an2}SHE SIGHS
Right.
627
00:26:35,480 --> 00:26:37,880
{\an2}"Glaze the tart with
apricot nappage."
628
00:26:37,920 --> 00:26:39,400
{\an2}Do you know what a nappage is?
629
00:26:39,440 --> 00:26:40,840
{\an2}No, nor do I.
630
00:26:40,880 --> 00:26:42,480
{\an2}It's probably nap-ahge.
631
00:26:42,520 --> 00:26:44,880
{\an2}Depends where you grew up, I guess.
632
00:26:44,920 --> 00:26:46,720
{\an2}Or we could just say,
"Apricot glaze."
633
00:26:46,760 --> 00:26:47,800
{\an2}It's jam sugar.
634
00:26:47,840 --> 00:26:49,560
{\an2}I've just chopped up the apricots.
635
00:26:49,600 --> 00:26:52,680
{\an2}And then a few tablespoons
of water, gonna reduce.
636
00:26:52,720 --> 00:26:56,120
{\an2}So, I think it's gonna be
quite thin, but also sticky.
637
00:26:56,160 --> 00:26:58,720
{\an2}Shiny, but brushable.
638
00:26:58,760 --> 00:27:00,720
{\an2}JOSH: There we are, one nappage.
639
00:27:01,880 --> 00:27:04,360
{\an2}Bakers,
you only have five minutes left.
640
00:27:05,600 --> 00:27:07,440
{\an2}Oh, I don't want to take it out.
641
00:27:07,480 --> 00:27:09,680
{\an2}I'm just gonna give it maybe
another minute.
642
00:27:14,520 --> 00:27:16,280
{\an2}Let's whack her up.
643
00:27:16,320 --> 00:27:18,520
{\an2}Yeah, I'm gonna take it out.
644
00:27:18,560 --> 00:27:19,880
{\an2}It's gonna have to come out.
645
00:27:19,920 --> 00:27:23,040
{\an8}I'm just giving the old
nap-ahge a go.
646
00:27:23,080 --> 00:27:24,920
{\an2}Looks a bit rough, doesn't it, but?
647
00:27:24,960 --> 00:27:26,360
{\an2}It's really soggy.
648
00:27:27,720 --> 00:27:29,200
{\an2}I'm really happy with that.
649
00:27:29,240 --> 00:27:31,840
{\an2}I'm not so happy with having to
take it out whilst it's piping hot,
650
00:27:31,880 --> 00:27:33,440
{\an2}but there we go.
651
00:27:33,480 --> 00:27:37,240
{\an2}Bakers, you only have one
minute left.
652
00:27:37,280 --> 00:27:38,800
{\an2}I don't know if that's
baked enough.
653
00:27:40,040 --> 00:27:41,440
{\an8}Oh!
654
00:27:41,480 --> 00:27:43,000
{\an8}Popped straight off.
655
00:27:45,360 --> 00:27:46,640
{\an8}That was horrible.
656
00:27:50,040 --> 00:27:51,840
{\an8}Oh, my God, I can't watch.
657
00:27:53,800 --> 00:27:56,080
{\an2}No, no, no, no, no, no, no, no...
658
00:27:56,120 --> 00:27:58,920
{\an2}Oh, my God.
It's just falling apart.
659
00:27:58,960 --> 00:28:00,560
{\an2}Can I help?
660
00:28:00,600 --> 00:28:03,880
{\an2}OK, bakers, your time is up.
661
00:28:06,680 --> 00:28:08,200
{\an2}Oh, man.
662
00:28:09,960 --> 00:28:11,320
{\an2}Just want to go to the pub.
663
00:28:11,360 --> 00:28:13,560
{\an2}Please bring your tartes aux pommes
664
00:28:13,600 --> 00:28:15,880
{\an2}down to the gingham tablecloth
665
00:28:15,920 --> 00:28:18,880
{\an2}and place them behind
your photographs.
666
00:28:18,920 --> 00:28:20,360
{\an2}Oh, that looks amazing.
667
00:28:20,400 --> 00:28:21,880
{\an2}How did you do that?
668
00:28:21,920 --> 00:28:24,160
{\an2}I don't know, mate.
669
00:28:24,200 --> 00:28:26,000
{\an2}Prue and Paul are expecting
670
00:28:26,040 --> 00:28:29,000
{\an2}four beautifully decorated
tartes aux pommes,
671
00:28:29,040 --> 00:28:31,080
{\an2}pretty enough to grace any
Parisian patisserie,
672
00:28:31,120 --> 00:28:33,360
{\an2}with a short, buttery pastry case,
673
00:28:33,400 --> 00:28:36,640
{\an2}a flavourful frangipane
and apple puree filling,
674
00:28:36,680 --> 00:28:39,880
{\an2}topped with beautifully arranged
slices of apple.
675
00:28:39,920 --> 00:28:43,120
{\an2}We start with this one,
Prue, uh, bit of a split here.
676
00:28:43,160 --> 00:28:45,280
{\an2}It's a bit clumsy.
Yeah, it's sort of lost it.
677
00:28:45,320 --> 00:28:47,240
{\an2}Yeah, clumsy's a good word
for this.
678
00:28:47,280 --> 00:28:50,920
{\an2}Hmm. The pastry may be cracked,
but it's very nice,
679
00:28:50,960 --> 00:28:52,440
{\an2}and it's properly baked.
680
00:28:52,480 --> 00:28:54,560
{\an2}Frangipane's not very strong.
681
00:28:54,600 --> 00:28:56,040
{\an2}Could be stronger. Yeah.
682
00:28:56,080 --> 00:28:58,320
{\an2}Right.
This one's quite neat, isn't it?
683
00:28:58,360 --> 00:29:01,320
{\an2}Very neat, and the apples are
beautifully arranged.
684
00:29:01,360 --> 00:29:04,280
{\an2}Pastry, I would say possibly
could have had a little bit longer
685
00:29:04,320 --> 00:29:07,480
{\an2}in the oven, just to put
a bit more of a flash of colour.
686
00:29:07,520 --> 00:29:10,200
{\an2}The pastry's actually crisp
on the bottom... Yeah.
687
00:29:10,240 --> 00:29:11,480
{\an2}..but a bit soggy there.
688
00:29:11,520 --> 00:29:14,920
{\an2}Right.
Now, moving on to this...disaster.
689
00:29:14,960 --> 00:29:17,120
{\an2}This struggled to come out of
the tin, didn't it?
690
00:29:17,160 --> 00:29:19,040
{\an2}And it looks very messy.
691
00:29:19,080 --> 00:29:22,200
{\an2}I think this perhaps wasn't
baked blind enough.
692
00:29:22,240 --> 00:29:24,880
{\an2}There's no colour on that at all.
No, it's very raw.
693
00:29:24,920 --> 00:29:26,080
{\an2}Mm.
694
00:29:26,120 --> 00:29:27,680
{\an2}The flavour's OK,
695
00:29:27,720 --> 00:29:30,160
{\an2}I just think the pastry's let it
down a little bit.
696
00:29:30,200 --> 00:29:31,520
{\an2}Right. OK, this is quite neat.
697
00:29:31,560 --> 00:29:33,080
{\an2}You've got a bit of a split there.
698
00:29:33,120 --> 00:29:35,600
{\an2}All the worst bit's been
put that way, which is...
699
00:29:35,640 --> 00:29:38,600
{\an2}Obviously, I'd do exactly
the same if it was me.
700
00:29:38,640 --> 00:29:40,600
{\an2}That melts in the mouth,
that pastry.
701
00:29:40,640 --> 00:29:41,800
{\an2}It's delicious.
702
00:29:41,840 --> 00:29:46,120
{\an2}The apples are very nicely, thinly
sliced, they're nicely arranged...
703
00:29:46,160 --> 00:29:48,920
{\an2}Oh, it's lovely.
704
00:29:48,960 --> 00:29:53,240
{\an2}Prue and Paul will now rank the
apple tarts from worst to first.
705
00:29:53,280 --> 00:29:55,800
{\an2}In fourth place, we have this one.
706
00:29:55,840 --> 00:29:58,160
{\an2}Tash, big problem with the pastry.
707
00:29:58,200 --> 00:30:01,520
{\an2}It just fell apart, and the shape
wasn't as good as I expected.
708
00:30:01,560 --> 00:30:04,000
{\an2}And in third place,
we have this one.
709
00:30:04,040 --> 00:30:05,640
{\an2}Dan, it looked a bit clumsy
710
00:30:05,680 --> 00:30:07,440
{\an2}and the pastry had cracked a little,
711
00:30:07,480 --> 00:30:09,200
{\an2}but it was delicious.
712
00:30:09,240 --> 00:30:12,480
{\an2}In second place, we have this one.
Whose is this?
713
00:30:12,520 --> 00:30:16,000
{\an2}Matty, pretty good actually.
Very, very neat.
714
00:30:16,040 --> 00:30:19,120
{\an2}It just needed a little bit longer
in the oven. Very, very good.
715
00:30:19,160 --> 00:30:20,960
{\an2}Which means, Josh,
716
00:30:21,000 --> 00:30:23,800
{\an2}this is the best one.
It was absolutely lovely.
717
00:30:25,360 --> 00:30:26,360
{\an2}First in a technical,
718
00:30:26,400 --> 00:30:29,080
{\an2}it's taken nine weeks,
but got one now,
719
00:30:29,120 --> 00:30:30,360
{\an2}so I'm over the moon.
720
00:30:30,400 --> 00:30:31,960
{\an2}I'm really pleased with that.
721
00:30:32,000 --> 00:30:33,440
{\an2}I saw Josh's, to be fair,
722
00:30:33,480 --> 00:30:36,040
{\an2}and I thought, "Yeah, that's good."
723
00:30:36,080 --> 00:30:37,800
{\an2}Yeah, third, I'm happy with that,
724
00:30:37,840 --> 00:30:40,160
{\an2}because there was absolutely
nothing between them.
725
00:30:40,200 --> 00:30:41,840
{\an2}It was like splitting hairs,
to be honest,
726
00:30:41,880 --> 00:30:44,080
{\an2}and the financiers couldn't have
gone any better, could they?
727
00:30:44,120 --> 00:30:46,520
{\an2}So I've had such an ace day,
it's been brilliant.
728
00:30:46,560 --> 00:30:47,760
{\an2}What a disaster.
729
00:30:47,800 --> 00:30:50,200
{\an2}Last place,
so tomorrow I need to try
730
00:30:50,240 --> 00:30:52,560
{\an2}and not let the stress get
to my head.
731
00:30:52,600 --> 00:30:54,280
{\an2}I could very easily go home.
732
00:30:58,920 --> 00:31:01,680
{\an8}Just one challenge remains
for our bakers to secure
733
00:31:01,720 --> 00:31:03,560
{\an8}a place in the final.
734
00:31:03,600 --> 00:31:05,360
{\an8}So, obviously Alison's
still not with us.
735
00:31:05,400 --> 00:31:07,160
{\an8}She's still poorly, unfortunately,
736
00:31:07,200 --> 00:31:09,000
{\an8}but it was a great start to
the semifinals.
737
00:31:09,040 --> 00:31:10,240
{\an2}It certainly was.
738
00:31:10,280 --> 00:31:11,440
{\an2}Dan got a handshake.
739
00:31:11,480 --> 00:31:12,680
{\an2}I think he came back yesterday.
740
00:31:12,720 --> 00:31:14,680
{\an2}I think he's been on
a bit of a sabbatical,
741
00:31:14,720 --> 00:31:16,680
{\an2}and he's popped back
to see what's going on.
742
00:31:16,720 --> 00:31:19,480
{\an2}Well, it's a good time to pop back,
semifinal. Yeah, semifinal.
743
00:31:19,520 --> 00:31:22,320
{\an2}But the other three are right there
biting his heels.
744
00:31:22,360 --> 00:31:24,960
{\an2}I mean, looking at the technical,
we had Josh in first,
745
00:31:25,000 --> 00:31:26,800
{\an2}but in the signature,
the Bakewell tart,
746
00:31:26,840 --> 00:31:28,800
{\an2}I do think it was
a little bit artificial. Yeah.
747
00:31:28,840 --> 00:31:30,760
{\an2}Technical, Matty came second.
748
00:31:30,800 --> 00:31:32,880
{\an2}He did, and then we look at
the signature bake,
749
00:31:32,920 --> 00:31:33,920
{\an2}great flavours in both.
750
00:31:33,960 --> 00:31:36,040
{\an2}His sponge was a little bit dry.
751
00:31:36,080 --> 00:31:37,880
{\an2}And then you had Tash in last place.
752
00:31:37,920 --> 00:31:41,200
{\an2}I would never have said Tasha
could make such a mess
753
00:31:41,240 --> 00:31:44,080
{\an2}of such a simple thing as
an apple tart.
754
00:31:44,120 --> 00:31:46,280
{\an2}Tasha needs to pull it back in
the showstopper today.
755
00:31:46,320 --> 00:31:47,640
{\an2}It's very tight this week.
756
00:31:47,680 --> 00:31:49,280
{\an2}You just can't call it
at the moment.
757
00:31:49,320 --> 00:31:51,280
{\an2}It is all down to this
last challenge.
758
00:31:51,320 --> 00:31:52,640
{\an2}So exciting!
759
00:31:58,520 --> 00:32:00,840
{\an2}Hello, bakers.
Welcome back to the tent.
760
00:32:00,880 --> 00:32:04,480
{\an2}It's time for your
showstopper challenge.
761
00:32:04,520 --> 00:32:07,080
{\an2}Today, the judges would
love you to bake
762
00:32:07,120 --> 00:32:09,840
{\an2}an exquisite millefoglie,
763
00:32:09,880 --> 00:32:12,760
{\an2}which is the Italian equivalent of
the French mille-feuille.
764
00:32:12,800 --> 00:32:14,960
{\an2}Now, I know how to say it
in Italian and French,
765
00:32:15,000 --> 00:32:16,600
{\an2}but I don't know what it is. Paul?
766
00:32:16,640 --> 00:32:22,320
{\an2}It's a highly decorated pastry
with buttery, flaky layers.
767
00:32:22,360 --> 00:32:24,160
{\an2}Amazing. You have four hours.
768
00:32:24,200 --> 00:32:27,360
{\an2}On your marks, get set, bake!
769
00:32:28,520 --> 00:32:30,320
{\an2}Let's do it, everybody.
770
00:32:30,360 --> 00:32:32,920
{\an2}There's so many elements that have
got to go right today, isn't there?
771
00:32:32,960 --> 00:32:34,400
{\an2}The pastry's, like,
first and foremost.
772
00:32:34,440 --> 00:32:36,720
{\an2}Lamination's just about holding
your nerve, making sure that you
773
00:32:36,760 --> 00:32:38,840
{\an2}give yourself enough time to do
what you need to do.
774
00:32:38,880 --> 00:32:41,080
{\an2}Puff pastry, if I was
doing it normally at home,
775
00:32:41,120 --> 00:32:42,600
{\an2}I'd do this over a couple of days,
776
00:32:42,640 --> 00:32:44,960
{\an2}I wouldn't be ramming
it in to four hours.
777
00:32:45,000 --> 00:32:47,080
{\an2}It's gonna be a manic one.
778
00:32:47,120 --> 00:32:48,680
{\an2}It's actually my birthday today.
779
00:32:48,720 --> 00:32:50,560
{\an2}It's a memorable one, for sure.
780
00:32:50,600 --> 00:32:52,400
{\an2}I've not had a birthday like it,
781
00:32:52,440 --> 00:32:54,040
{\an2}and probably never will again.
782
00:32:55,320 --> 00:32:59,120
{\an2}The showstopper challenge in
the semifinal is a millefoglie.
783
00:32:59,160 --> 00:33:02,120
{\an2}This, traditionally,
is an Italian celebration cake.
784
00:33:02,160 --> 00:33:05,240
{\an2}These things are highly decorated
and taste incredible.
785
00:33:05,280 --> 00:33:09,160
{\an2}What we want is at least
four layers of puff pastry,
786
00:33:09,200 --> 00:33:13,800
{\an2}real puff pastry, not rough puff or
cheat's puff, proper puff pastry.
787
00:33:13,840 --> 00:33:15,360
{\an2}This is all about timing.
788
00:33:15,400 --> 00:33:19,680
{\an2}It's about producing those gorgeous
laminations that we want inside.
789
00:33:19,720 --> 00:33:22,560
{\an2}I am just rolling out my butter.
790
00:33:22,600 --> 00:33:24,160
{\an2}Once my dough's rested
in the fridge,
791
00:33:24,200 --> 00:33:26,240
{\an2}I'll then start doing
the laminating.
792
00:33:26,280 --> 00:33:29,320
{\an2}The trick is to keep
chilling the pastry,
793
00:33:29,360 --> 00:33:33,000
{\an2}because, of course, all this rolling
and folding warms the pastry up.
794
00:33:33,040 --> 00:33:35,520
{\an2}If it gets too warm,
the layers disappear.
795
00:33:35,560 --> 00:33:38,920
{\an2}So, I'm alternating all day between
the fridge and the freezer.
796
00:33:38,960 --> 00:33:40,760
{\an2}Fingers crossed it'll all
be all right.
797
00:33:40,800 --> 00:33:42,000
{\an2}It's very difficult.
798
00:33:42,040 --> 00:33:43,160
{\an2}There's nowhere to hide on this,
799
00:33:43,200 --> 00:33:45,920
{\an2}because all the layers are there,
stark, and everyone can see it,
800
00:33:45,960 --> 00:33:49,000
{\an2}so any problems,
they will show up straight away.
801
00:33:49,040 --> 00:33:51,920
{\an2}This has to be perfection.
802
00:33:52,920 --> 00:33:55,120
{\an2}Morning, Dan. Good morning.
Hello, there. Hello.
803
00:33:55,160 --> 00:33:57,000
{\an2}It's handshake Dan! Hello!
804
00:33:57,040 --> 00:33:59,680
{\an2}Dan, tell us about your millefoglie.
805
00:33:59,720 --> 00:34:02,840
{\an2}So, I am doing my take on
a tiramisu... Oh, lovely.
806
00:34:02,880 --> 00:34:05,000
{\an2}..and it's gonna be in the shape
of an electric guitar.
807
00:34:05,040 --> 00:34:08,720
{\an2}Why like a guitar? This is
for a gig I missed last week,
808
00:34:08,760 --> 00:34:10,480
{\an2}Sam Fender.
I bought my tickets thinking,
809
00:34:10,520 --> 00:34:12,960
{\an2}"Oh, you know, I'll never
get this far, I'll be all right,"
810
00:34:13,000 --> 00:34:14,920
{\an2}and here I am, so...
811
00:34:14,960 --> 00:34:16,880
{\an8}Hoping to strike a chord
with the judges,
812
00:34:16,920 --> 00:34:20,080
{\an8}Dan's tiramisu-inspired
showstopper will contain layers
813
00:34:20,120 --> 00:34:22,080
{\an8}of coffee and chocolate
creme diplomat
814
00:34:22,120 --> 00:34:23,280
{\an8}and amaretto mousse,
815
00:34:23,320 --> 00:34:25,160
{\an8}topped with a
bright blue mirror glaze
816
00:34:25,200 --> 00:34:27,880
{\an8}to recreate
the guitar of his musical hero.
817
00:34:27,920 --> 00:34:29,160
{\an2}The flavours sound great.
818
00:34:29,200 --> 00:34:31,160
{\an2}Now, this is a showstopper
in the semifinal,
819
00:34:31,200 --> 00:34:32,640
{\an2}and you want to get into the final.
820
00:34:32,680 --> 00:34:35,800
{\an2}Is this gonna be the one
that'll push you over the edge
to get you in?
821
00:34:35,840 --> 00:34:37,560
{\an2}I think it's the best one
I've done so far,
822
00:34:37,600 --> 00:34:39,880
{\an2}but it's all on the pastry today.
I really want it to be good.
823
00:34:39,920 --> 00:34:41,360
{\an2}Good luck.
Thank you very much, cheers.
824
00:34:41,400 --> 00:34:43,160
{\an2}Thank you, see you later.
Good luck, Dan.
825
00:34:43,200 --> 00:34:45,920
{\an2}Might get a first turn done,
actually.
826
00:34:45,960 --> 00:34:48,880
{\an2}With their dough rested
and butter blocks chilled firm,
827
00:34:48,920 --> 00:34:51,680
{\an2}the bakers can begin
the lamination process,
828
00:34:51,720 --> 00:34:55,440
{\an2}key to producing puff pastry's
signature crisp, flaky layers.
829
00:34:55,480 --> 00:34:57,080
{\an2}Put the butter block in,
830
00:34:57,120 --> 00:35:01,000
{\an2}completely encasing,
so it's got no avenue to escape.
831
00:35:01,040 --> 00:35:03,000
{\an2}Working quickly is crucial.
832
00:35:03,040 --> 00:35:05,160
{\an2}It's a stubborn old mule to roll.
833
00:35:05,200 --> 00:35:06,560
{\an2}The longer they take...
834
00:35:06,600 --> 00:35:08,200
{\an2}God, there's so much of this stuff.
835
00:35:08,240 --> 00:35:11,000
{\an2}..the warmer their butter
and dough will become.
836
00:35:11,040 --> 00:35:13,040
{\an2}Temperature can be your worst enemy.
837
00:35:13,080 --> 00:35:16,120
{\an2}If it's too hot, the butter,
it'll, like, seep out,
838
00:35:16,160 --> 00:35:17,360
{\an2}so you don't get that puff.
839
00:35:17,400 --> 00:35:20,840
{\an2}If it's too cold, it will crack,
and then the butter seeps out.
840
00:35:20,880 --> 00:35:23,200
{\an2}While most of the bakers have
opted for the traditional method
841
00:35:23,240 --> 00:35:26,160
{\an2}of encasing the butter
inside the dough...
842
00:35:26,200 --> 00:35:27,560
{\an2}This is my butter packet.
843
00:35:27,600 --> 00:35:30,560
{\an2}..in the pursuit of an even
flakier pastry...
844
00:35:30,600 --> 00:35:31,840
{\an2}That'll go in the freezer.
845
00:35:31,880 --> 00:35:33,720
{\an2}..Tasha's treading a different path.
846
00:35:33,760 --> 00:35:35,360
{\an2}I'm doing inverse puff pastry.
847
00:35:35,400 --> 00:35:37,560
{\an2}That's the one where
the butter goes on the outside?
848
00:35:37,600 --> 00:35:41,280
{\an2}That's right. It's supposed
to be much more difficult.
849
00:35:41,320 --> 00:35:43,160
{\an2}Yeah, I like making my
life difficult.
850
00:35:43,200 --> 00:35:46,640
{\an8}Tasha's tricky puff pastry will
sandwich layers of lime
851
00:35:46,680 --> 00:35:49,480
{\an8}and mint mojito mousse
and mango curd,
852
00:35:49,520 --> 00:35:52,240
{\an2}elegantly decorated with
a white chocolate cup
853
00:35:52,280 --> 00:35:54,480
{\an2}containing a delicate mango rose.
854
00:35:54,520 --> 00:35:55,720
{\an2}Wow.
855
00:35:55,760 --> 00:35:57,520
{\an2}Well, your flavours are
always great,
856
00:35:57,560 --> 00:35:59,000
{\an2}your textures are spot on.
857
00:35:59,040 --> 00:36:01,040
{\an2}It's the finishing we're
worrying about.
858
00:36:01,080 --> 00:36:02,320
{\an2}Me too.
859
00:36:02,360 --> 00:36:05,080
{\an2}OK, so concentrate today on
getting that little bit of finesse.
860
00:36:05,120 --> 00:36:06,480
{\an2}This is Patisserie Week.
861
00:36:06,520 --> 00:36:09,840
{\an2}Also, you're one bake away
from the final.
862
00:36:09,880 --> 00:36:11,200
{\an2}No pressure. Oh, don't....
863
00:36:11,240 --> 00:36:12,440
{\an2}Oh...
864
00:36:12,480 --> 00:36:15,720
{\an8}Just doing my first envelope turn.
865
00:36:15,760 --> 00:36:17,200
{\an8}One third down.
866
00:36:17,240 --> 00:36:18,520
{\an8}Then another third up.
867
00:36:18,560 --> 00:36:20,960
{\an2}So, I'm quite happy with that
so far, actually that's pretty good.
868
00:36:21,000 --> 00:36:23,320
{\an2}I'm gonna pop that in
the freezer for a bit.
869
00:36:23,360 --> 00:36:25,920
{\an2}As Dan, Josh, and Matty's pastry
hits the fridge
870
00:36:25,960 --> 00:36:27,600
{\an2}to firm up ahead of the next turn,
871
00:36:27,640 --> 00:36:31,880
{\an2}Tasha's is ready
for its first inverse fold.
872
00:36:31,920 --> 00:36:33,360
{\an2}It's really cold.
873
00:36:36,000 --> 00:36:37,960
{\an2}Oh, God.
874
00:36:38,000 --> 00:36:39,080
{\an2}Have to crack...
875
00:36:42,520 --> 00:36:44,680
{\an2}I'm so glad he saw that crack.
876
00:36:44,720 --> 00:36:46,280
{\an2}The butter's too hard,
877
00:36:46,320 --> 00:36:47,480
{\an2}so it's really hard to roll.
878
00:36:47,520 --> 00:36:49,160
{\an2}So, I'm gonna zest my limes,
879
00:36:49,200 --> 00:36:50,880
{\an2}and then I'm gonna go back to
the pastry.
880
00:36:50,920 --> 00:36:52,440
{\an1}SHE SIGHS
881
00:36:52,480 --> 00:36:54,240
{\an2}Right, so, I'm gonna make
the various fillings.
882
00:36:54,280 --> 00:36:56,000
{\an2}I need to get cracking on
with this now
883
00:36:56,040 --> 00:36:57,920
{\an2}so that I can get it all
chilled in time.
884
00:36:57,960 --> 00:37:02,240
{\an2}To reach the heights of patisserie
perfection demanded by Prue and
Paul,
885
00:37:02,280 --> 00:37:04,760
{\an2}not only must every one of
the bakers' flavours sing...
886
00:37:04,800 --> 00:37:07,280
{\an2}I put the coffee in there
just to infuse.
887
00:37:07,320 --> 00:37:09,600
{\an2}..they must work in harmony
with one another, too.
888
00:37:09,640 --> 00:37:11,480
{\an2}And not too overpowering,
889
00:37:11,520 --> 00:37:15,160
{\an2}just a nice coffee flavour
to complement me amaretto mousse.
890
00:37:15,200 --> 00:37:18,840
{\an2}I'm doing mango curd,
and I'm also making a mojito curd,
891
00:37:18,880 --> 00:37:21,280
{\an2}so we've got lots of
lime juice and zest,
892
00:37:21,320 --> 00:37:22,880
{\an2}mint and rum.
893
00:37:22,920 --> 00:37:25,920
{\an2}It's not REALLY rummy,
it's just a hint.
894
00:37:25,960 --> 00:37:29,360
{\an2}While Tasha and Dan strive
to balance their boozy fillings...
895
00:37:29,400 --> 00:37:31,200
{\an2}Lovely, lovely amaretto.
896
00:37:31,240 --> 00:37:33,400
{\an2}..Matty's decided to go all in.
897
00:37:33,440 --> 00:37:36,160
{\an2}It's three tiers, all alcohol.
898
00:37:36,200 --> 00:37:39,600
{\an2}Limoncello, Marsala and amaretto.
899
00:37:39,640 --> 00:37:42,760
{\an2}The flavours are from
an Italian dessert.
900
00:37:42,800 --> 00:37:44,520
{\an2}Zabaione?
901
00:37:44,560 --> 00:37:46,400
{\an2}Maybe?
902
00:37:46,440 --> 00:37:50,200
{\an8}Matty's Italian tipples will flavour
three creme diplomat fillings,
903
00:37:50,240 --> 00:37:51,920
{\an8}drizzled with lemon and plum curds,
904
00:37:51,960 --> 00:37:54,520
{\an2}and piped between layers
of puff pastry discs
905
00:37:54,560 --> 00:37:59,640
{\an2}to create a three-tiered Italian
wedding-cake-inspired millefoglie.
906
00:37:59,680 --> 00:38:00,920
{\an2}I look forward to this.
907
00:38:00,960 --> 00:38:03,560
{\an2}This is a play on alcohol levels,
not getting them too much.
908
00:38:03,600 --> 00:38:05,520
{\an2}Yeah, for sure.
And that's tricky with three.
909
00:38:05,560 --> 00:38:08,040
{\an2}Also finding the right levels
for Prue and Paul,
910
00:38:08,080 --> 00:38:10,040
{\an2}cos they've got different levels.
911
00:38:10,080 --> 00:38:12,000
{\an2}No, you shouldn't worry
about the booze,
912
00:38:12,040 --> 00:38:13,720
{\an2}it's just how it tastes, you know?
913
00:38:13,760 --> 00:38:15,760
{\an2}That's been Prue's mantra
for years.
914
00:38:15,800 --> 00:38:17,920
{\an2}NOEL LAUGHS
"Don't worry about the booze."
915
00:38:17,960 --> 00:38:19,920
{\an2}One day, I'll punch him.
916
00:38:19,960 --> 00:38:21,600
{\an2}Thank you, Matty. Thank you.
917
00:38:22,960 --> 00:38:25,600
{\an2}Uh, I'm a bit behind already.
918
00:38:25,640 --> 00:38:27,240
{\an2}Pastry, it wants another turn,
919
00:38:27,280 --> 00:38:30,520
{\an2}but hopefully this one's
a bit smoother than the last one.
920
00:38:30,560 --> 00:38:33,440
{\an2}This will be fold four.
Two from being done.
921
00:38:33,480 --> 00:38:35,720
{\an2}This is looking really good,
I'm really pleased with it.
922
00:38:35,760 --> 00:38:36,840
{\an2}It's blended really well.
923
00:38:36,880 --> 00:38:39,000
{\an2}You can see all of the layers
all the way through that,
924
00:38:39,040 --> 00:38:40,760
{\an2}so I'm really, really pleased
with the pastry.
925
00:38:40,800 --> 00:38:42,880
{\an2}It's better even than when
I did it in my last practice.
926
00:38:42,920 --> 00:38:45,560
{\an2}I'll do a final turn,
and then I'll start rolling it out.
927
00:38:46,760 --> 00:38:48,240
{\an2}Something's so wrong
with this pastry.
928
00:38:49,440 --> 00:38:50,800
{\an2}Oh, God.
929
00:38:52,080 --> 00:38:53,280
{\an2}Bakers...
930
00:38:53,320 --> 00:38:55,160
{\an2}Don't tell me I'm halfway through,
whatever you do.
931
00:38:55,200 --> 00:38:57,160
{\an2}Bakers, you are halfway through.
932
00:38:57,200 --> 00:38:58,760
{\an2}Holy mackerel.
933
00:38:58,800 --> 00:39:00,400
{\an2}Wish I had another hour.
934
00:39:00,440 --> 00:39:03,400
{\an8}As Tasha struggles on
with her pastry...
935
00:39:03,440 --> 00:39:05,080
{\an8}Why did I do inverse?
936
00:39:05,120 --> 00:39:07,040
{\an8}That was a really stupid
thing to do.
937
00:39:07,080 --> 00:39:10,680
{\an2}..the rest of the bakers have
finished their final folds.
938
00:39:10,720 --> 00:39:13,160
{\an2}I'm gonna start shaping it
and getting it in the oven now.
939
00:39:13,200 --> 00:39:15,600
{\an2}Whatever the shape
the bakers have chosen...
940
00:39:15,640 --> 00:39:17,720
{\an2}So, I had a look at
Sam's guitar online.
941
00:39:17,760 --> 00:39:20,800
{\an2}It's like a blue Fender
Stratocaster, I think it is.
942
00:39:20,840 --> 00:39:22,640
{\an2}..sharp, clean cuts are a must
943
00:39:22,680 --> 00:39:26,000
{\an2}to ensure their pastry puffs up
perfectly in the oven.
944
00:39:26,040 --> 00:39:27,960
{\an2}I'd say you can see layers.
945
00:39:28,000 --> 00:39:30,200
{\an2}They might say different.
946
00:39:30,240 --> 00:39:33,000
{\an2}But while Paul and Prue
will expect beautifully risen
947
00:39:33,040 --> 00:39:35,120
{\an2}baked sheets of puff pastry...
948
00:39:35,160 --> 00:39:36,800
{\an2}Conscious where we're at
with the time now,
949
00:39:36,840 --> 00:39:39,000
{\an2}so I want to make sure
we can get all these in.
950
00:39:39,040 --> 00:39:42,080
{\an2}..when it comes to patisserie,
precision is paramount.
951
00:39:42,120 --> 00:39:43,560
{\an2}You don't want them to be too thick,
952
00:39:43,600 --> 00:39:45,880
{\an2}cos when you have a mille-feuille,
they're quite thin layers.
953
00:39:45,920 --> 00:39:47,480
{\an2}That's why you've got
the sheet on there,
954
00:39:47,520 --> 00:39:48,760
{\an2}to sort of weigh them down.
955
00:39:48,800 --> 00:39:50,480
{\an2}Right, time to bake.
956
00:39:52,600 --> 00:39:54,400
{\an2}Oh, it's not on!
957
00:39:54,440 --> 00:39:56,120
{\an2}Ahh!
958
00:39:57,440 --> 00:39:59,960
{\an2}Josh's sheets of puff pastry
will contain layers
959
00:40:00,000 --> 00:40:01,480
{\an2}of lemon creme diplomat,
960
00:40:01,520 --> 00:40:03,240
{\an2}blackberry curd and blackcurrant
jam,
961
00:40:03,280 --> 00:40:05,160
{\an2}decorated with home-grown berries
962
00:40:05,200 --> 00:40:06,920
{\an2}and piped buttercream peonies,
963
00:40:06,960 --> 00:40:08,720
{\an2}dedicated to the woman responsible
964
00:40:08,760 --> 00:40:10,840
{\an2}for him entering this year's
Bake Off.
965
00:40:10,880 --> 00:40:12,560
{\an2}This was the celebration
for a person in mind,
966
00:40:12,600 --> 00:40:14,640
{\an2}so I've done it for my nan,
and I've gone for
967
00:40:14,680 --> 00:40:16,400
{\an2}the colours that I associated
with her a lot,
968
00:40:16,440 --> 00:40:17,960
{\an2}yellows, purples and pinks.
969
00:40:18,000 --> 00:40:20,680
{\an2}So far, showstoppers have been your
strong point.
970
00:40:20,720 --> 00:40:22,280
{\an2}I've really enjoyed putting
them together.
971
00:40:22,320 --> 00:40:24,880
{\an2}Well, you've thought about it,
and you are good at showstoppers.
972
00:40:24,920 --> 00:40:26,360
{\an2}You've only got one problem,
973
00:40:26,400 --> 00:40:28,960
{\an2}and that's there are three other
bakers who are damn good too.
974
00:40:29,000 --> 00:40:30,400
{\an2}Yeah, they're incredible, yeah.
975
00:40:30,440 --> 00:40:34,240
{\an2}Good luck, Josh.
Thank you very much. Good luck.
976
00:40:34,280 --> 00:40:36,720
{\an2}Just 90 minutes remain.
977
00:40:36,760 --> 00:40:39,240
{\an2}So, I've got two in, and then I'm
gonna get these two prepared,
978
00:40:39,280 --> 00:40:42,000
{\an2}bang them in the fridge, ready
to go in as soon as they come out.
979
00:40:42,040 --> 00:40:44,480
{\an2}I start with about 15 minutes,
and then I sort of check them
980
00:40:44,520 --> 00:40:45,800
{\an2}every five minutes after that.
981
00:40:45,840 --> 00:40:48,080
{\an2}At least until they're lovely,
golden and crisp.
982
00:40:48,120 --> 00:40:50,400
{\an2}Two of the layers are in
the oven at the moment.
983
00:40:50,440 --> 00:40:52,600
{\an2}This is plum curd, which is,
984
00:40:52,640 --> 00:40:54,120
{\an2}it's quite nice, it's a bit tart.
985
00:40:55,720 --> 00:40:57,320
{\an2}Right, cut this in half.
986
00:40:59,920 --> 00:41:01,840
{\an2}Oh, my God.
987
00:41:01,880 --> 00:41:03,440
{\an2}Tash, you all right?
988
00:41:03,480 --> 00:41:05,680
{\an2}There's no layers in my pastry.
989
00:41:07,200 --> 00:41:10,120
{\an2}My puff pastry is a disaster.
990
00:41:10,160 --> 00:41:12,160
{\an2}No, don't say that.
991
00:41:12,200 --> 00:41:14,040
{\an2}I cut into it,
and there aren't any layers...
992
00:41:14,080 --> 00:41:15,280
{\an2}Oh, no.
993
00:41:15,320 --> 00:41:17,200
{\an2}..which is like the most
important thing, so...
994
00:41:17,240 --> 00:41:19,840
{\an2}Might something miraculous
happen in the oven?
995
00:41:21,200 --> 00:41:22,360
{\an2}We can pray.
996
00:41:24,320 --> 00:41:26,280
{\an2}PAUL: Millefoglie.
I think this is a great challenge.
997
00:41:26,320 --> 00:41:29,040
{\an2}Yes, there are one or two things
that worry me a little.
998
00:41:29,080 --> 00:41:31,480
{\an2}I mean, Tasha,
I'm worried about her pastry,
999
00:41:31,520 --> 00:41:34,200
{\an2}because I've never done pastry
the way she's doing it. Hmm.
1000
00:41:34,240 --> 00:41:36,880
{\an2}Tasha's some amazing flavours,
1001
00:41:36,920 --> 00:41:39,360
{\an2}but she struggled
a little bit with timing,
1002
00:41:39,400 --> 00:41:40,920
{\an2}and she's got to get this one right.
1003
00:41:40,960 --> 00:41:42,680
{\an2}She's got to finish it.
1004
00:41:42,720 --> 00:41:44,880
{\an2}It's got to look
and taste incredible.
1005
00:41:44,920 --> 00:41:46,600
{\an2}Gotta keep going.
1006
00:41:46,640 --> 00:41:48,400
{\an2}It's the Bake Off tent.
1007
00:41:48,440 --> 00:41:49,720
{\an2}Things happen.
1008
00:41:49,760 --> 00:41:51,240
{\an2}DAN: Keep going, keep going,
keep going.
1009
00:41:51,280 --> 00:41:52,640
{\an2}Just put everything into it.
1010
00:41:52,680 --> 00:41:56,480
{\an2}What I like about Dan's is that
he's actually shaping the pastry,
1011
00:41:56,520 --> 00:42:00,000
{\an2}but are you not worried about
the idea of a mirror glaze on top?
1012
00:42:00,040 --> 00:42:01,960
{\an2}I like the idea of a mirror glaze,
1013
00:42:02,000 --> 00:42:04,120
{\an2}but it's about the texture
of it sometimes.
1014
00:42:04,160 --> 00:42:05,640
{\an2}It can be a bit rubbery.
1015
00:42:05,680 --> 00:42:07,800
{\an2}If you check out his guitar,
it's a pretty similar colour.
1016
00:42:07,840 --> 00:42:11,000
{\an2}A bit like Josh with blackberry
and blackcurrant and lemon,
1017
00:42:11,040 --> 00:42:12,560
{\an2}the flavours sound great,
1018
00:42:12,600 --> 00:42:14,560
{\an2}but for me it's about
the setting on those things.
1019
00:42:14,600 --> 00:42:17,480
{\an2}I imagine he's going to have
to put a bit of gelatine
1020
00:42:17,520 --> 00:42:21,160
{\an2}into each of his layers,
because the curd won't stand up
1021
00:42:21,200 --> 00:42:23,080
{\an2}to the weight of other layers
on top.
1022
00:42:23,120 --> 00:42:25,800
{\an2}He's got to keep
the level really flat.
1023
00:42:25,840 --> 00:42:28,360
{\an2}15 sheets of gelatine.
That's gonna go into here,
1024
00:42:28,400 --> 00:42:30,280
{\an2}which seems a lot, but then again,
1025
00:42:30,320 --> 00:42:32,920
{\an2}I'm making a very,
very large batch of it.
1026
00:42:32,960 --> 00:42:34,440
{\an2}But then you've got Matty.
1027
00:42:34,480 --> 00:42:35,520
{\an2}Whoa.
1028
00:42:35,560 --> 00:42:38,840
{\an2}Matty is my biggest concern
when it comes to flavour.
1029
00:42:38,880 --> 00:42:41,040
{\an2}He's using all the alcohols
you can think of.
1030
00:42:41,080 --> 00:42:42,400
{\an2}It's a dangerous thing to do.
1031
00:42:42,440 --> 00:42:43,640
{\an2}Some amaretto.
1032
00:42:43,680 --> 00:42:46,560
{\an2}Need to be cautious with quantity.
1033
00:42:46,600 --> 00:42:50,440
{\an2}The thing about cooking with alcohol
is you should never be able to feel,
1034
00:42:50,480 --> 00:42:52,360
{\an2}"My God, that's full of booze."
1035
00:42:52,400 --> 00:42:54,880
{\an2}Hmm. You should just think
it tastes wonderful.
1036
00:42:54,920 --> 00:42:59,360
{\an2}I don't want to eat his millefoglie
and think, "I can't drive now."
1037
00:43:02,920 --> 00:43:05,800
{\an2}IN MYSTERIOUS VOICE:
Bakers, you have an hour left.
1038
00:43:05,840 --> 00:43:06,960
{\an2}One hour.
1039
00:43:07,000 --> 00:43:08,760
{\an2}NORMALLY:
That was the spirit of bread.
1040
00:43:10,160 --> 00:43:11,680
{\an2}I'm so behind.
1041
00:43:11,720 --> 00:43:14,000
{\an2}Pastry needs to bake.
1042
00:43:14,040 --> 00:43:16,760
{\an2}Still got mango curd to make.
1043
00:43:16,800 --> 00:43:19,120
{\an2}This is the first time
1044
00:43:19,160 --> 00:43:21,680
{\an2}I might not actually finish
a challenge.
1045
00:43:21,720 --> 00:43:23,240
{\an2}Everything is now in the oven.
1046
00:43:23,280 --> 00:43:26,640
{\an2}I need it to be cool before
I assemble anything.
1047
00:43:26,680 --> 00:43:28,840
{\an2}So much going on.
Sorting out my curd,
1048
00:43:28,880 --> 00:43:30,720
{\an2}whipping that cream,
getting them out of the oven,
1049
00:43:30,760 --> 00:43:31,760
{\an2}getting more in the oven.
1050
00:43:31,800 --> 00:43:33,240
{\an2}I'm just making my amaretto mousse.
1051
00:43:33,280 --> 00:43:35,120
{\an2}That's a gelatine mix gone in
with the amaretto.
1052
00:43:35,160 --> 00:43:37,760
{\an2}Gives it a nice bit of body
and hopefully a bit of strength
1053
00:43:37,800 --> 00:43:40,800
{\an2}to withstand the leaning tower
of electric guitars.
1054
00:43:40,840 --> 00:43:43,040
{\an2}This is the limoncello diplomat.
1055
00:43:43,080 --> 00:43:44,760
{\an2}It's a bit soft, but I'm hoping...
1056
00:43:44,800 --> 00:43:46,320
{\an2}Should be all right.
1057
00:43:47,720 --> 00:43:50,440
{\an2}Looking very good.
I think I might...
1058
00:43:50,480 --> 00:43:52,480
{\an2}I think I might give it another
couple of minutes.
1059
00:43:52,520 --> 00:43:54,360
{\an2}Then it's gonna be done,
but it looks really nice.
1060
00:43:54,400 --> 00:43:55,680
{\an2}Nice and golden, nice and puffy.
1061
00:43:55,720 --> 00:43:57,800
{\an2}DAN: Happy with that.
1062
00:43:59,840 --> 00:44:01,680
{\an2}These look nice. Happy?
1063
00:44:01,720 --> 00:44:03,520
{\an2}I'm looking at the colour
of Dan and Josh's,
1064
00:44:03,560 --> 00:44:04,800
{\an2}and theirs are dark!
1065
00:44:04,840 --> 00:44:07,840
{\an2}Maybe I'll put them back in.
You want them to be crisp.
1066
00:44:07,880 --> 00:44:10,040
{\an2}Look how dark theirs are
compared to mine.
1067
00:44:10,080 --> 00:44:12,160
{\an2}Yeah, I know but what if Paul goes,
"Theirs are too dark"?
1068
00:44:12,200 --> 00:44:13,320
{\an2}You'd be kicking yourself.
1069
00:44:13,360 --> 00:44:15,920
{\an2}What are your baker's
instincts telling you?
1070
00:44:15,960 --> 00:44:17,480
{\an2}Copy them.
1071
00:44:18,680 --> 00:44:21,880
{\an2}Ah, if that's the right colour
you're gonna hurt yourself.
I've lost my bottle.
1072
00:44:21,920 --> 00:44:26,360
{\an2}As Matty's pastry
goes back in to bake,
1073
00:44:26,400 --> 00:44:29,120
{\an2}Tasha's is finally ready
for the oven.
1074
00:44:29,160 --> 00:44:31,120
{\an2}I can do it. I can do it.
1075
00:44:31,160 --> 00:44:34,600
{\an2}So, now what I need to do is
I need to make the mango curd,
1076
00:44:34,640 --> 00:44:36,800
{\an2}so I'm going to do that
as quickly as I can.
1077
00:44:36,840 --> 00:44:38,880
{\an2}I want to start assembling,
so I'm gonna try and
1078
00:44:38,920 --> 00:44:40,600
{\an2}trim these ones down to size.
1079
00:44:40,640 --> 00:44:41,880
{\an2}I like to trim it down,
1080
00:44:41,920 --> 00:44:44,680
{\an2}cos it sort of, like, shows off
your flakiness underneath.
1081
00:44:44,720 --> 00:44:46,640
{\an2}This is the mirror glaze.
1082
00:44:46,680 --> 00:44:48,360
{\an2}See me barnet in that.
1083
00:44:48,400 --> 00:44:49,880
{\an2}Oh, yes!
1084
00:44:49,920 --> 00:44:51,520
{\an2}It's like the Brothers In Arms
album.
1085
00:44:51,560 --> 00:44:53,000
{\an2}Yeah!
1086
00:44:53,040 --> 00:44:54,960
{\an2}Plum curd just kind
of heating away now.
1087
00:44:55,000 --> 00:44:57,600
{\an2}Need to do it at a speed that
doesn't cook the egg, though.
1088
00:44:57,640 --> 00:44:59,800
{\an2}Hurry up, hurry up and thicken.
1089
00:44:59,840 --> 00:45:02,640
{\an2}This is the tuile for
the top of the guitar.
1090
00:45:02,680 --> 00:45:03,880
{\an2}It's a wood effect.
1091
00:45:03,920 --> 00:45:05,440
{\an2}Got the four sheets now.
1092
00:45:05,480 --> 00:45:07,560
{\an2}Just need to do a bit of assembly,
don't we?
1093
00:45:07,600 --> 00:45:09,560
{\an2}Right, I'm gonna start building up
my bottom layer now.
1094
00:45:09,600 --> 00:45:11,880
{\an2}Amaretto mousse on here,
full layer of.
1095
00:45:11,920 --> 00:45:15,640
{\an2}As the rest of the bakers'
millefoglies start to take shape,
1096
00:45:15,680 --> 00:45:17,520
{\an2}Tasha's oven...
1097
00:45:17,560 --> 00:45:20,560
{\an2}It's a miracle!
..contains a surprise.
1098
00:45:20,600 --> 00:45:21,840
{\an2}I see layers.
1099
00:45:21,880 --> 00:45:23,560
{\an2}You see layers? I see layers.
1100
00:45:23,600 --> 00:45:26,400
{\an2}Told you, weird stuff
happens in the oven.
1101
00:45:26,440 --> 00:45:28,640
{\an2}We don't know
what's going on in there.
1102
00:45:28,680 --> 00:45:30,240
{\an2}It's a box of heat.
1103
00:45:30,280 --> 00:45:33,520
{\an2}So, there's a lot of butter
in there, but there are layers.
1104
00:45:33,560 --> 00:45:35,000
{\an2}Back in the game!
1105
00:45:36,920 --> 00:45:40,120
{\an2}Bakers,
you only have half an hour left.
1106
00:45:40,160 --> 00:45:41,160
{\an2}Oh, my days.
1107
00:45:41,200 --> 00:45:42,880
{\an2}Right, they're coming out.
1108
00:45:45,720 --> 00:45:47,360
{\an2}Pastry's looking good.
1109
00:45:47,400 --> 00:45:50,440
{\an2}My concern now is getting it cool.
1110
00:45:50,480 --> 00:45:53,200
{\an2}Middle layer, limoncello diplomat,
1111
00:45:53,240 --> 00:45:55,360
{\an2}plum curd, chopped walnuts.
1112
00:45:55,400 --> 00:45:58,280
{\an2}Amaretto mousse on here.
It's a wee bit loose.
1113
00:45:58,320 --> 00:46:00,120
{\an2}I'd like it to be
a little bit more set
1114
00:46:00,160 --> 00:46:03,400
{\an2}but I'm just happy that I'm at the
stage to decorate at this moment.
1115
00:46:03,440 --> 00:46:05,200
{\an2}This is the blackcurrant jam.
1116
00:46:05,240 --> 00:46:07,160
{\an2}Need to cool.
1117
00:46:07,200 --> 00:46:08,840
{\an2}This is the coffee and chocolate.
1118
00:46:08,880 --> 00:46:10,040
{\an2}It's a bit more stable, this,
1119
00:46:10,080 --> 00:46:12,480
{\an2}so in hindsight, should've put this
one on the bottom, shouldn't I?
1120
00:46:12,520 --> 00:46:14,640
{\an2}I'm not too happy with this.
1121
00:46:14,680 --> 00:46:16,960
{\an2}There's bit of oozing,
but I have a plan.
1122
00:46:17,000 --> 00:46:18,880
{\an2}Hide with fruit.
1123
00:46:18,920 --> 00:46:21,360
{\an2}I'm quite pleased
with how it's all coming together.
1124
00:46:21,400 --> 00:46:23,200
{\an2}I've just got to do that last leg
1125
00:46:23,240 --> 00:46:25,040
{\an2}and then I can just quickly move on
1126
00:46:25,080 --> 00:46:27,440
{\an2}to doing buttercream flowers on top.
1127
00:46:27,480 --> 00:46:29,400
{\an2}That mousse isn't set.
1128
00:46:29,440 --> 00:46:30,960
{\an2}Just melting.
1129
00:46:31,000 --> 00:46:32,280
{\an2}Bakers...
1130
00:46:32,320 --> 00:46:34,840
{\an2}15 minutes left.
1131
00:46:34,880 --> 00:46:36,560
{\an2}Whoa!
1132
00:46:36,600 --> 00:46:38,120
{\an2}What am I doing now? Fondant.
1133
00:46:38,160 --> 00:46:39,600
{\an2}Just gotta assemble that.
1134
00:46:39,640 --> 00:46:42,080
{\an2}Let's have a lovely day,
relaxing baking.
1135
00:46:42,120 --> 00:46:44,480
{\an2}Yeah, why not?
1136
00:46:44,520 --> 00:46:46,240
{\an2}This is madness.
1137
00:46:55,720 --> 00:46:57,600
{\an2}Oh, ya beauty!
1138
00:46:59,680 --> 00:47:02,040
{\an2}Other weeks, you've been able
to get by with maybe being
1139
00:47:02,080 --> 00:47:03,320
{\an2}a little bit sloppy.
1140
00:47:03,360 --> 00:47:04,840
{\an2}Oh, it's a bit big.
1141
00:47:04,880 --> 00:47:07,000
{\an2}This week, if they say
that it looks a bit messy,
1142
00:47:07,040 --> 00:47:08,720
{\an2}it's a dagger to the heart,
1143
00:47:08,760 --> 00:47:10,400
{\an2}and it's making me nervous.
1144
00:47:10,440 --> 00:47:12,880
{\an2}Bakers, you have five minutes left.
1145
00:47:14,600 --> 00:47:16,000
{\an2}No rush.
1146
00:47:20,840 --> 00:47:23,160
{\an2}Job done. Not doing any more to it.
1147
00:47:24,680 --> 00:47:26,000
{\an2}Ah, it's not set.
1148
00:47:27,520 --> 00:47:28,720
{\an2}Anybody need a hand?
1149
00:47:28,760 --> 00:47:30,040
{\an2}Need a hand?
1150
00:47:30,080 --> 00:47:31,640
{\an2}Paper over the cracks.
1151
00:47:31,680 --> 00:47:33,040
{\an2}My balloons aren't set,
1152
00:47:33,080 --> 00:47:35,160
{\an2}so I'm trying to get
the chocolate out of the balloons.
1153
00:47:35,200 --> 00:47:36,920
{\an2}Oh, right, OK.
Do you want to have a go?
1154
00:47:36,960 --> 00:47:38,160
{\an2}I like a challenge.
1155
00:47:38,200 --> 00:47:41,000
{\an2}Bakers, you have one minute left.
1156
00:47:41,040 --> 00:47:43,760
{\an2}A peony is the look I'm going for.
1157
00:47:43,800 --> 00:47:45,480
{\an2}BALLOON POPS
Oh...!
1158
00:47:45,520 --> 00:47:46,920
{\an2}Right, that'll do.
1159
00:47:50,360 --> 00:47:52,080
{\an2}Worst layers ever, but...
1160
00:47:52,120 --> 00:47:53,280
{\an2}I'm all done.
1161
00:47:53,320 --> 00:47:55,040
{\an2}I'm really, really pleased.
1162
00:47:55,080 --> 00:47:56,240
{\an2}It's not dipping, is it?
1163
00:47:56,280 --> 00:47:57,920
{\an2}Just get Paul in now.
1164
00:48:00,840 --> 00:48:02,640
{\an2}Yeah, steady hands, steady hands...
1165
00:48:02,680 --> 00:48:03,680
{\an2}Oh!
1166
00:48:03,720 --> 00:48:07,400
{\an2}OK, bakers, your time is up.
1167
00:48:08,840 --> 00:48:12,200
{\an2}Please step away from your bakes.
1168
00:48:12,240 --> 00:48:14,040
{\an2}You did it, babies.
SHE SIGHS
1169
00:48:14,080 --> 00:48:15,320
{\an2}You did it.
1170
00:48:18,400 --> 00:48:20,800
{\an2}Well done, everybody.
1171
00:48:20,840 --> 00:48:22,000
{\an2}Awesome.
1172
00:48:22,040 --> 00:48:25,440
{\an2}Oh, Josh, that's incredible.
1173
00:48:25,480 --> 00:48:27,080
{\an2}DAN: Yours looks lovely, Matty.
1174
00:48:27,120 --> 00:48:29,200
{\an2}Just wish that cream was set
a little bit more.
1175
00:48:33,400 --> 00:48:36,880
{\an8}It's time to judge
the bakers' millefoglies.
1176
00:48:36,920 --> 00:48:39,720
{\an2}Josh, would you like to bring up
your showstopper, please?
1177
00:48:48,080 --> 00:48:50,280
{\an2}Josh, it is a thing of beauty.
1178
00:48:50,320 --> 00:48:53,320
{\an2}The lamination that you've achieved
is exceptional.
1179
00:48:53,360 --> 00:48:55,000
{\an2}It flakes, and it's flat.
1180
00:48:55,040 --> 00:48:57,400
{\an2}It's not dipping, and I like that.
Like you said.
1181
00:48:57,440 --> 00:48:58,800
{\an2}Let's have a look inside, shall we?
1182
00:49:00,080 --> 00:49:01,280
{\an2}Beautiful.
1183
00:49:01,320 --> 00:49:02,360
{\an2}Phew.
1184
00:49:02,400 --> 00:49:05,720
{\an2}Look at that.
I want to clap. It's so perfect.
1185
00:49:08,640 --> 00:49:11,840
{\an1}JOSH GIGGLES
1186
00:49:11,880 --> 00:49:14,800
{\an2}I think you've done
an amazing job with the pastry.
1187
00:49:14,840 --> 00:49:17,200
{\an2}Thank you.
It literally crumbles in your mouth.
1188
00:49:17,240 --> 00:49:21,280
{\an2}However, I think you've slightly
overbaked it by minutes. OK.
1189
00:49:21,320 --> 00:49:25,000
{\an2}You've been really clever about
the amount of gelatine you've used
1190
00:49:25,040 --> 00:49:27,280
{\an2}because it could
so easily have been rubbery.
1191
00:49:27,320 --> 00:49:29,360
{\an2}And it could've oozed out as well
with the weight, so...
1192
00:49:29,400 --> 00:49:31,240
{\an2}You've done it beautifully.
1193
00:49:31,280 --> 00:49:33,440
{\an2}And I very seldom disagree
with Mr Hollywood,
1194
00:49:33,480 --> 00:49:36,320
{\an2}but I don't think
the pastry's overbaked.
1195
00:49:36,360 --> 00:49:38,840
{\an2}Thank you very much.
Lovely, thank you. Thank you, Josh.
1196
00:49:38,880 --> 00:49:40,560
{\an2}Well done.
1197
00:49:40,600 --> 00:49:42,400
{\an2}Well done, Joshy.
1198
00:49:50,000 --> 00:49:51,960
{\an2}You've had a bit of
a squeeze on that,
1199
00:49:52,000 --> 00:49:54,960
{\an2}and the reason is your chocolate
is heavier than your cream.
1200
00:49:55,000 --> 00:49:56,920
{\an2}If you'd flipped it round,
that wouldn't have happened.
1201
00:49:56,960 --> 00:49:58,640
{\an2}As soon as I put it on, I thought,
1202
00:49:58,680 --> 00:50:00,160
{\an2}"I should've put that
on the bottom."
1203
00:50:00,200 --> 00:50:02,560
{\an2}Yeah. Exceptional decoration
on there, though.
1204
00:50:02,600 --> 00:50:05,680
{\an2}I think it's so imaginative,
and I love the shape,
1205
00:50:05,720 --> 00:50:07,480
{\an2}and you can see the lamination.
1206
00:50:07,520 --> 00:50:08,800
{\an2}The flake's good.
1207
00:50:11,320 --> 00:50:13,200
{\an2}Cream is delicious.
1208
00:50:13,240 --> 00:50:14,800
{\an2}The flavours are fantastic.
1209
00:50:14,840 --> 00:50:16,480
{\an2}There is a tiramisu feel to it.
1210
00:50:16,520 --> 00:50:18,400
{\an2}The coffee is just the right level.
1211
00:50:18,440 --> 00:50:20,800
{\an2}But I don't think
the mirror glaze works.
1212
00:50:20,840 --> 00:50:23,600
{\an2}It looks beautiful,
but it's very rubbery.
1213
00:50:23,640 --> 00:50:24,680
{\an2}Oh, is it? OK.
1214
00:50:24,720 --> 00:50:26,360
{\an2}Thank you, Dan.
Cheers, thank you very much.
1215
00:50:26,400 --> 00:50:28,440
{\an2}Well done, Dan.
Thanks.
1216
00:50:28,480 --> 00:50:30,120
{\an2}Well done, mate.
1217
00:50:30,160 --> 00:50:31,600
{\an2}Well done.
1218
00:50:39,800 --> 00:50:41,600
{\an2}It does look like a celebration.
1219
00:50:41,640 --> 00:50:42,640
{\an2}Centrepiece, isn't it?
1220
00:50:42,680 --> 00:50:45,560
{\an2}Yeah, but I think you made
a little mistake here.
1221
00:50:45,600 --> 00:50:48,760
{\an2}Did you use a cake tin
to cut the pastry? Yeah.
1222
00:50:48,800 --> 00:50:52,560
{\an2}The trouble is that the cake ring
will squash the pastry.
1223
00:50:52,600 --> 00:50:54,760
{\an2}It squashes and seals. It'll grow...
1224
00:50:54,800 --> 00:50:56,240
{\an2}Yeah.
..but it won't grow at the edges.
1225
00:50:56,280 --> 00:50:59,240
{\an2}But you can see that
the pastry is laminated.
1226
00:50:59,280 --> 00:51:01,320
{\an2}It is splitting into layers.
1227
00:51:06,800 --> 00:51:08,640
{\an2}I don't like your puff pastry.
1228
00:51:08,680 --> 00:51:10,120
{\an2}It's a bit too rubbery.
1229
00:51:10,160 --> 00:51:12,160
{\an2}If it was baked right through,
it would be better.
1230
00:51:12,200 --> 00:51:13,440
{\an2}It should be flakier than that. OK.
1231
00:51:13,480 --> 00:51:16,240
{\an2}I think you've shied off from
giving it a little bit of colour.
1232
00:51:16,280 --> 00:51:18,600
{\an2}Now, this one is the Marsala.
That one's Marsala, yeah.
1233
00:51:20,000 --> 00:51:21,200
{\an2}That's delicious.
1234
00:51:21,240 --> 00:51:24,000
{\an2}I love the flavours.
You're spot on with that.
1235
00:51:24,040 --> 00:51:26,200
{\an2}Puff pastry,
I'm not convinced about.
1236
00:51:26,240 --> 00:51:28,320
{\an2}Thanks, Matty. Thank you.
1237
00:51:28,360 --> 00:51:29,360
{\an2}Well done, Matty. Thank you.
1238
00:51:31,560 --> 00:51:33,480
{\an2}Good flavour. We'll see.
1239
00:51:41,920 --> 00:51:44,480
{\an2}I like the pipework,
I like the decoration,
1240
00:51:44,520 --> 00:51:46,800
{\an2}but it's not particularly square.
1241
00:51:46,840 --> 00:51:49,440
{\an2}No, I had to rush at the end,
I had some problems.
1242
00:51:49,480 --> 00:51:50,960
{\an2}You never had a chance to cut it?
1243
00:51:51,000 --> 00:51:53,560
{\an2}No, I was trying to get them cool
as quickly as I could. Right.
1244
00:51:53,600 --> 00:51:55,360
{\an2}I didn't want the fillings to melt.
1245
00:51:55,400 --> 00:51:57,320
{\an2}You've got a great lamination all
the way through.
1246
00:51:57,360 --> 00:51:58,960
{\an2}That lamination is incredible.
1247
00:51:59,000 --> 00:52:00,360
{\an2}It's flaking beautifully.
1248
00:52:00,400 --> 00:52:02,800
{\an2}Let's have a look inside, shall we?
1249
00:52:02,840 --> 00:52:06,280
{\an2}I mean that really does look
delicious, doesn't it?
1250
00:52:08,480 --> 00:52:09,720
{\an2}What's this?
1251
00:52:09,760 --> 00:52:10,920
{\an2}The mango curd.
1252
00:52:12,760 --> 00:52:14,000
{\an2}It's very grainy.
1253
00:52:15,320 --> 00:52:20,080
{\an2}Tastes lovely, but it's not quite as
silky smooth as the other two.
1254
00:52:20,120 --> 00:52:21,960
{\an2}I think you've done well
with your lamination
1255
00:52:22,000 --> 00:52:23,800
{\an2}and your flavours are good,
1256
00:52:23,840 --> 00:52:26,760
{\an2}but that mango curd isn't right.
1257
00:52:26,800 --> 00:52:28,840
{\an2}Thank you. Sorry.
Well done, Tasha.
1258
00:52:37,200 --> 00:52:38,440
{\an2}Yeah.
1259
00:52:39,440 --> 00:52:40,680
{\an2}Not ideal.
1260
00:52:42,680 --> 00:52:44,760
{\an2}I'm disappointed in myself
1261
00:52:44,800 --> 00:52:46,520
{\an2}because I know I could do better.
1262
00:52:48,080 --> 00:52:51,160
{\an2}But...gotta keep your chin up, so...
1263
00:52:52,800 --> 00:52:54,800
{\an2}The flavours, they liked.
1264
00:52:54,840 --> 00:52:56,720
{\an2}Ah, it's just the pastry.
1265
00:52:56,760 --> 00:53:01,120
{\an2}Not enough colour,
and the way that I cut it.
1266
00:53:01,160 --> 00:53:03,360
{\an2}All makes perfect sense
now, doesn't it?
1267
00:53:03,400 --> 00:53:04,680
{\an2}Once you know, you know.
1268
00:53:04,720 --> 00:53:05,920
{\an2}That could be the issue.
1269
00:53:05,960 --> 00:53:07,600
{\an2}That could be a problem.
1270
00:53:08,840 --> 00:53:10,160
{\an2}Yeah.
1271
00:53:11,960 --> 00:53:14,200
{\an8}Well, that was an interesting
showstopper.
1272
00:53:14,240 --> 00:53:16,040
{\an8}I really enjoyed them. Josh's one...
1273
00:53:16,080 --> 00:53:17,840
{\an8}Epic. I think his flavours
were really good.
1274
00:53:17,880 --> 00:53:20,480
{\an8}The look of it was perfect,
and beautifully laminated.
1275
00:53:20,520 --> 00:53:23,000
{\an2}So, overall, in line for Star Baker.
1276
00:53:23,040 --> 00:53:24,240
{\an2}Dan has done well, too.
1277
00:53:24,280 --> 00:53:26,800
{\an2}I loved this,
cos it was so original.
1278
00:53:26,840 --> 00:53:28,480
{\an2}Slight rubbery mirror,
but it's so thin.
1279
00:53:28,520 --> 00:53:29,880
{\an2}And it's so thin you can't even...
1280
00:53:29,920 --> 00:53:31,960
{\an2}But it was worth it for
the effect of that guitar.
1281
00:53:32,000 --> 00:53:33,280
{\an2}Yeah. It was beautiful, wasn't it?
1282
00:53:33,320 --> 00:53:35,840
{\an2}So, I think it is between
Josh and Dan.
1283
00:53:35,880 --> 00:53:40,200
{\an2}I think Tasha and Matty are in
a more precarious position.
I agree, I agree.
1284
00:53:40,240 --> 00:53:41,600
{\an2}What I liked most about Matty's,
1285
00:53:41,640 --> 00:53:44,800
{\an2}I loved the flavours,
I loved the way he made it look.
1286
00:53:44,840 --> 00:53:46,720
{\an2}I just had a big problem with
the puff pastry.
1287
00:53:46,760 --> 00:53:47,960
{\an2}It needed longer in the oven.
1288
00:53:48,000 --> 00:53:50,400
{\an2}But let's look a little bit closer
at Tasha's.
1289
00:53:50,440 --> 00:53:51,920
{\an2}The lamination is really nice,
1290
00:53:51,960 --> 00:53:53,280
{\an2}that flake and crumbliness.
1291
00:53:53,320 --> 00:53:54,800
{\an2}The biggest issue was the curd.
1292
00:53:54,840 --> 00:53:57,600
{\an2}It didn't have that satiny
smoothness, that's for sure.
1293
00:53:57,640 --> 00:53:59,200
{\an2}So it's very close between them,
1294
00:53:59,240 --> 00:54:00,800
{\an2}but we've got to pick
the three best bakers
1295
00:54:00,840 --> 00:54:01,960
{\an2}to go through to the final.
1296
00:54:02,000 --> 00:54:04,560
{\an2}Get a fork, and we'll have a go.
Yeah, let's try again, shall we?
1297
00:54:04,600 --> 00:54:05,840
{\an2}You're going back in?
1298
00:54:05,880 --> 00:54:08,120
{\an2}We are nothing if not devoted
to duty.
1299
00:54:09,480 --> 00:54:12,120
{\an2}We've got the tea.
Bring on the cakes.
1300
00:54:16,520 --> 00:54:19,040
{\an2}Bakers, well done.
1301
00:54:19,080 --> 00:54:21,440
{\an2}That was a particularly tough week.
1302
00:54:21,480 --> 00:54:22,960
{\an2}Patisserie's not easy,
1303
00:54:23,000 --> 00:54:24,760
{\an2}but you all did amazingly.
1304
00:54:24,800 --> 00:54:27,160
{\an2}There can only be one
Star Baker, though,
1305
00:54:27,200 --> 00:54:30,480
{\an2}and this week's Star Baker is...
1306
00:54:34,520 --> 00:54:35,640
{\an2}..Josh.
1307
00:54:35,680 --> 00:54:38,080
{\an1}APPLAUSE
1308
00:54:40,600 --> 00:54:43,040
{\an2}Ah, onto the hard bit.
1309
00:54:43,080 --> 00:54:45,480
{\an2}We'd love to take you all
through to the final,
1310
00:54:45,520 --> 00:54:49,720
{\an2}but we can't do that,
so this is really heartbreaking.
1311
00:54:49,760 --> 00:54:53,560
{\an2}The person who's leaving us is...
1312
00:54:59,600 --> 00:55:01,200
{\an2}..Tasha.
1313
00:55:05,520 --> 00:55:06,760
{\an2}Come here.
1314
00:55:11,040 --> 00:55:12,680
{\an1}SHE SIGHS
1315
00:55:12,720 --> 00:55:14,160
{\an2}It's OK.
1316
00:55:14,200 --> 00:55:15,560
{\an2}Sorry, Tash.
1317
00:55:15,600 --> 00:55:17,880
{\an2}You did really well. Really well.
I knew it was me.
1318
00:55:17,920 --> 00:55:19,280
{\an2}Thank you.
1319
00:55:19,320 --> 00:55:21,040
{\an2}I'm just emotional.
1320
00:55:21,080 --> 00:55:22,800
{\an2}Just starting to say
goodbye to people,
1321
00:55:22,840 --> 00:55:24,600
{\an2}and that's when it just really hit,
1322
00:55:24,640 --> 00:55:26,080
{\an2}and...
1323
00:55:27,480 --> 00:55:29,520
{\an2}You done amazing, Tash. Oh, thanks.
1324
00:55:29,560 --> 00:55:32,200
{\an2}They're amazing people.
They really are friends for life.
1325
00:55:32,240 --> 00:55:34,160
{\an2}That's a really special thing
about Bake Off,
1326
00:55:34,200 --> 00:55:37,120
{\an2}it is the most supportive
and loving environment.
1327
00:55:37,160 --> 00:55:40,320
{\an2}It's changed me,
realising I can do so much more
1328
00:55:40,360 --> 00:55:42,920
{\an2}than I realised that
I was capable of.
1329
00:55:44,520 --> 00:55:45,960
{\an2}Yeah, it's a special place.
1330
00:55:48,560 --> 00:55:50,600
{\an2}I'm very lucky to be part of it.
1331
00:55:50,640 --> 00:55:53,720
{\an2}Well done, come here.
Well done, mate.
1332
00:55:53,760 --> 00:55:55,840
{\an2}Oh, my goodness.
I can't believe that at all.
1333
00:55:55,880 --> 00:55:58,160
{\an2}Star Baker, semifinal, that is...
1334
00:55:58,200 --> 00:56:00,040
{\an2}That is...incredible.
1335
00:56:00,080 --> 00:56:01,320
{\an2}PAUL: Welcome to the final.
1336
00:56:01,360 --> 00:56:04,160
{\an2}The final? My nan would be so happy.
1337
00:56:04,200 --> 00:56:06,760
{\an2}She'd have come down next week
as well, so...
1338
00:56:06,800 --> 00:56:08,440
{\an2}Yeah, really chuffed.
1339
00:56:08,480 --> 00:56:10,640
{\an2}Thanks, Paul. Come here.
Welcome to the final, eh?
1340
00:56:10,680 --> 00:56:11,680
{\an2}Thank you very much.
1341
00:56:11,720 --> 00:56:14,680
{\an2}It's so exc... I mean, obviously,
I can't get the smile off my face,
can I?
1342
00:56:14,720 --> 00:56:16,680
{\an2}So exciting. Walking out next week,
1343
00:56:16,720 --> 00:56:18,800
{\an2}and everyone, like, you know,
all the bakers'll be there,
1344
00:56:18,840 --> 00:56:20,880
{\an2}their families,
my family's going to be here.
1345
00:56:20,920 --> 00:56:23,120
{\an2}Hopefully make them
proud as well, really,
1346
00:56:23,160 --> 00:56:25,160
{\an2}with what I've done on the quiet!
1347
00:56:26,400 --> 00:56:28,080
{\an2}Hey, Matty. Well done, pal.
1348
00:56:32,800 --> 00:56:34,240
{\an2}Who'd have thought it?
1349
00:56:34,280 --> 00:56:36,400
{\an2}My mind is doing backflips.
1350
00:56:36,440 --> 00:56:39,880
{\an2}I don't know, I've never told anyone
that I feel like I'm a good baker,
1351
00:56:39,920 --> 00:56:42,840
{\an2}but I definitely am growing
in confidence.
1352
00:56:42,880 --> 00:56:45,000
{\an2}Just want to give a good account
of myself, you know?
1353
00:56:45,040 --> 00:56:46,720
{\an2}I don't want any catastrophes,
1354
00:56:46,760 --> 00:56:49,880
{\an2}and then people are looking like,
"How's he got here?"
1355
00:56:50,960 --> 00:56:54,240
{\an2}So, a fair few days of practice
coming up.
1356
00:56:55,720 --> 00:56:57,240
{\an2}Next time...
1357
00:56:57,280 --> 00:56:59,400
{\an2}There can only be one winner.
1358
00:56:59,440 --> 00:57:01,880
{\an2}THUNDER CRACKS
This is it, the storm is coming.
1359
00:57:04,760 --> 00:57:05,880
{\an2}Let's see how I get on.
1360
00:57:05,920 --> 00:57:07,560
{\an2}Eurgh! Why's it doing that?
1361
00:57:07,600 --> 00:57:10,440
{\an2}The winner of the
Great British Bake Off...
1362
00:57:10,480 --> 00:57:11,680
{\an2}Don't want it to lean.
1363
00:57:11,720 --> 00:57:13,520
{\an2}This is the part where...
CLATTERING
1364
00:57:13,560 --> 00:57:15,560
{\an2}..where I said about
trusting your instinct.
1365
00:57:15,600 --> 00:57:17,680
{\an2}I don't...I just...I don't know
with it.
1366
00:57:17,720 --> 00:57:20,160
{\an2}Oh, no, I didn't dust them in
icing sugar either, did I?
1367
00:57:20,200 --> 00:57:21,680
{\an2}..goes to...
1368
00:57:23,480 --> 00:57:25,720
{\an2}Are you a Star Baker in the making?
1369
00:57:25,760 --> 00:57:28,720
{\an2}If you'd like to apply for the
next series of Bake Off,
1370
00:57:28,760 --> 00:57:32,760
{\an2}visit channel4.com/takepart.
1371
00:57:32,800 --> 00:57:35,800
{\an2}Subtitles by Red Bee Media