1 00:00:02,000 --> 00:00:03,000 {\an2}Last time... 2 00:00:03,040 --> 00:00:04,720 {\an2}..it was Party Week. Go, go, go. 3 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. 11 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. 13 00:00:20,480 --> 00:00:21,520 {\an2}But it was Cristy... 14 00:00:21,560 --> 00:00:22,560 {\an2}I've done it wrong. 15 00:00:22,600 --> 00:00:24,000 {\an2}It's a bit rough and ready. 16 00:00:24,040 --> 00:00:25,560 {\an2}..whose time in the tent was up. 17 00:00:25,600 --> 00:00:28,360 {\an2}Cristy, you've done so well. 18 00:00:28,400 --> 00:00:30,040 {\an2}Now, it's Patisserie Week. 19 00:00:30,080 --> 00:00:31,520 {\an2}So much going on. 20 00:00:31,560 --> 00:00:32,960 {\an2}Oh, my days. 21 00:00:33,000 --> 00:00:36,240 {\an2}..as our semifinalists face a fancy French signature... 22 00:00:36,280 --> 00:00:38,200 {\an2}Has to look like it's from a Parisian shop, don't it? 23 00:00:38,240 --> 00:00:39,280 {\an2}Which isn't easy. 24 00:00:39,320 --> 00:00:41,000 {\an2}Oh, it's so curdled. 25 00:00:41,040 --> 00:00:42,560 {\an2}Certainly not for me! 26 00:00:42,600 --> 00:00:45,240 {\an2}..elevate the humble apple tart in the technical... 27 00:00:45,280 --> 00:00:46,400 {\an2}Oh, my God, I can't watch. 28 00:00:46,440 --> 00:00:49,080 {\an2}..and create stunning puff pastry showstoppers. 29 00:00:49,120 --> 00:00:51,360 {\an2}Coming out. Who will rise to the occasion? 30 00:00:51,400 --> 00:00:53,880 {\an2}I'm really, really pleased. Just get Paul in now. 31 00:00:53,920 --> 00:00:55,680 {\an2}And who will fold under the pressure? 32 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. 34 00:01:00,640 --> 00:01:02,560 {\an2}Oh, man. 35 00:01:03,920 --> 00:01:05,560 {\an2}Just want to go to the pub. 36 00:01:26,160 --> 00:01:28,120 {\an2}Just three patisserie challenges 37 00:01:28,160 --> 00:01:32,440 {\an2}stand between our four remaining bakers and a place in the final. 38 00:01:32,480 --> 00:01:35,200 {\an2}I'm absolutely over the moon to be here. 39 00:01:35,240 --> 00:01:37,840 {\an2}Worst case scenario, you've made it to the semifinals. 40 00:01:37,880 --> 00:01:40,120 {\an2}Best case, I go to the finals. 41 00:01:40,160 --> 00:01:42,440 {\an2}All the best, dudes. Let's do it today. 42 00:01:42,480 --> 00:01:43,760 {\an2}Boom! 43 00:01:43,800 --> 00:01:46,800 {\an2}I'm so proud of how far I've come. 44 00:01:46,840 --> 00:01:49,000 {\an2}The confidence it's given me 45 00:01:49,040 --> 00:01:52,800 {\an2}to believe in myself in such a short space of time is... 46 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. 48 00:01:56,080 --> 00:01:59,480 {\an2}I never in a million years would've imagined I could get this far, 49 00:01:59,520 --> 00:02:01,680 {\an2}so a place in the final would be absolutely amazing. 50 00:02:01,720 --> 00:02:03,560 {\an2}Week Nine, it's so bizarre. 51 00:02:03,600 --> 00:02:06,920 {\an2}I mean, I'm looking around at the other three and I'm thinking, 52 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 54 00:02:11,360 --> 00:02:12,920 {\an2}about what I need to do. 55 00:02:15,960 --> 00:02:18,160 {\an2}Hello, bakers, welcome back to the tent. 56 00:02:18,200 --> 00:02:20,840 {\an2}Unfortunately today, Alison's a little bit poorly 57 00:02:20,880 --> 00:02:23,480 {\an2}and she won't be joining us, but she'll be back soon. 58 00:02:23,520 --> 00:02:27,960 {\an2}Now, the good news is you've all made it to the semifinal. 59 00:02:28,000 --> 00:02:31,200 {\an2}The bad news is it's Patisserie Week. 60 00:02:31,240 --> 00:02:33,360 {\an2}Now, the judges would love you to make 61 00:02:33,400 --> 00:02:36,520 {\an2}two batches of 12 financiers. 62 00:02:36,560 --> 00:02:40,320 {\an2}Your financiers should be worthy of a Parisian patisserie window, 63 00:02:40,360 --> 00:02:42,560 {\an2}and they can be any flavour you like. 64 00:02:42,600 --> 00:02:45,200 {\an2}You have two hours to complete this challenge. 65 00:02:45,240 --> 00:02:48,840 {\an2}On your marks, get set, bake! 66 00:02:52,840 --> 00:02:54,560 {\an2}It is very quiet in the tent. 67 00:02:54,600 --> 00:02:57,800 {\an2}Everyone's got game faces on, everyone's very serious. 68 00:02:57,840 --> 00:03:00,000 {\an2}Time is so important this week. 69 00:03:00,040 --> 00:03:02,440 {\an2}I need it to make it look decent. 70 00:03:02,480 --> 00:03:06,040 {\an2}SHE SIGHS Patisserie, patisserie, patisserie. 71 00:03:06,080 --> 00:03:08,240 {\an2}I'm ready, I'm ready for the challenge. 72 00:03:09,920 --> 00:03:13,640 {\an2}Our signature bake is a financier. 73 00:03:13,680 --> 00:03:16,640 {\an2}A classic financier is a little sponge cake 74 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, 76 00:03:23,160 --> 00:03:25,320 {\an2}and they usually have brown butter in there, 77 00:03:25,360 --> 00:03:28,240 {\an2}and brown butter is just butter that is heated 78 00:03:28,280 --> 00:03:30,480 {\an2}until it's on the point of burning. 79 00:03:30,520 --> 00:03:32,120 {\an2}Burn, my beauty, burn. 80 00:03:32,160 --> 00:03:35,640 {\an2}It gives the sponge a really nutty, very rich flavour. 81 00:03:35,680 --> 00:03:38,680 {\an2}Financiers should be quite moist inside 82 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. 85 00:03:45,560 --> 00:03:46,880 {\an2}Normally it's just a sponge, 86 00:03:46,920 --> 00:03:50,400 {\an2}but we want them to really take the financier to another level. 87 00:03:50,440 --> 00:03:51,640 {\an2}It's a semifinal, 88 00:03:51,680 --> 00:03:56,240 {\an2}we're looking for perfection, elegance, and beautiful flavours. 89 00:03:57,280 --> 00:03:59,440 {\an2}Hello, Dan. Good morning. Hello, Dan. 90 00:03:59,480 --> 00:04:02,520 {\an2}So, Dan, tell us all about your financiers. 91 00:04:02,560 --> 00:04:05,480 {\an2}So, for my first batch, I am doing pistachio with 92 00:04:05,520 --> 00:04:07,840 {\an2}matcha and pink peppercorn. 93 00:04:07,880 --> 00:04:10,920 {\an2}Matcha? There's only one teaspoon of matcha going in it. 94 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. 96 00:04:15,560 --> 00:04:18,120 {\an2}Paul absolutely loves matcha. 97 00:04:18,160 --> 00:04:19,680 {\an2}Oh, do you? No. 98 00:04:19,720 --> 00:04:20,920 {\an8}Dan's financiers, 99 00:04:20,960 --> 00:04:23,400 {\an8}delicately flavoured with matcha green tea powder, 100 00:04:23,440 --> 00:04:26,520 {\an8}will be decorated with yuzu gel and tonka bean mousse. 101 00:04:26,560 --> 00:04:29,400 {\an8}He'll serve these alongside orange and vanilla financiers 102 00:04:29,440 --> 00:04:32,320 {\an8}topped with macerated peach and fresh raspberries. 103 00:04:32,360 --> 00:04:34,520 {\an2}Hello, matcha boy. Hello, matcha... 104 00:04:34,560 --> 00:04:36,200 {\an2}Have you worn a matcha T-shirt? 105 00:04:36,240 --> 00:04:37,640 {\an2}Yes, yeah, I have actually, yeah. 106 00:04:37,680 --> 00:04:39,960 {\an2}Paul looked massively enthusiastic about this one, didn't he? 107 00:04:40,000 --> 00:04:42,600 {\an2}The question is, will he ever admit that he likes something 108 00:04:42,640 --> 00:04:43,760 {\an2}if it's matcha? 109 00:04:43,800 --> 00:04:45,080 {\an2}Well, today might be the day. 110 00:04:45,120 --> 00:04:46,800 {\an2}Yeah, you never know, do you? 111 00:04:46,840 --> 00:04:48,760 {\an2}So, not only are you trying to win this, 112 00:04:48,800 --> 00:04:50,760 {\an2}but you're trying to break Paul Hollywood. 113 00:04:50,800 --> 00:04:52,040 {\an2}Yes, well, he's... 114 00:04:52,080 --> 00:04:55,080 {\an2}He's done a good job of breaking me, so I'm trying to fight back. 115 00:04:55,120 --> 00:04:57,240 {\an2}Whilst Dan gambles with matcha... 116 00:04:57,280 --> 00:04:59,360 {\an2}Looks like something out of a horror movie, doesn't it? 117 00:04:59,400 --> 00:05:00,760 {\an2}Bleurgh! 118 00:05:00,800 --> 00:05:03,320 {\an2}..Josh is sticking to some classic flavours. 119 00:05:03,360 --> 00:05:04,960 {\an2}They're inspired by puddings that I like, 120 00:05:05,000 --> 00:05:06,920 {\an2}so one of them's gonna be a Bakewell-flavoured one. 121 00:05:06,960 --> 00:05:09,560 {\an2}It's got ground almonds in the batter, some almond extract, 122 00:05:09,600 --> 00:05:13,840 {\an2}and the other one is going to be chocolate, hazelnut and orange. 123 00:05:13,880 --> 00:05:17,040 {\an2}Delicious. How many Star Bakers have you had, Josh? 124 00:05:17,080 --> 00:05:18,600 {\an2}One. 125 00:05:18,640 --> 00:05:21,440 {\an2}So, today is your day to catch up with the others. 126 00:05:21,480 --> 00:05:23,320 {\an2}Um, yeah. Cause they've all had two. Possibly. 127 00:05:23,360 --> 00:05:24,920 {\an8}In a bid to even the score, 128 00:05:24,960 --> 00:05:27,960 {\an8}Josh will embellish his Bakewell-inspired financiers with 129 00:05:28,000 --> 00:05:29,760 {\an8}a vanilla custard buttercream, 130 00:05:29,800 --> 00:05:31,880 {\an8}fresh raspberries, and flaked almonds. 131 00:05:31,920 --> 00:05:34,240 {\an8}Whilst his chocolate and orange offering will be topped 132 00:05:34,280 --> 00:05:37,680 {\an8}with rich chocolate buttercream, and a wafer-thin chocolate shard. 133 00:05:37,720 --> 00:05:39,800 {\an2}Semifinal. It is, yeah. 134 00:05:39,840 --> 00:05:41,760 {\an2}Would you have taken semis at the beginning? 135 00:05:41,800 --> 00:05:43,080 {\an2}Yeah, definitely. Would you? 136 00:05:43,120 --> 00:05:44,280 {\an2}I'd have taken Week Two. 137 00:05:46,480 --> 00:05:49,120 {\an2}Week Two? You were never a Week Two person. 138 00:05:49,160 --> 00:05:50,720 {\an2}Well, I just wanted to get through one week. 139 00:05:50,760 --> 00:05:52,800 {\an2}We'll see what happens. We'll see what happens. 140 00:05:52,840 --> 00:05:55,480 {\an2}You're quietly confident though, right? 141 00:05:55,520 --> 00:05:56,680 {\an2}Erm... 142 00:05:56,720 --> 00:05:57,720 {\an2}Just quiet. 143 00:06:00,960 --> 00:06:04,960 {\an2}This is for my hazelnut coffee financiers. 144 00:06:05,000 --> 00:06:07,440 {\an2}Oh, Tasha's doing coffee? 145 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, 147 00:06:12,480 --> 00:06:14,360 {\an2}so almost like a tiramisu, 148 00:06:14,400 --> 00:06:16,640 {\an2}and then mango, lime and coconut. 149 00:06:16,680 --> 00:06:19,000 {\an2}There's a big emphasis not just on flavour this week, 150 00:06:19,040 --> 00:06:21,440 {\an2}but it has to look like it's from a Parisian shop, don't it? 151 00:06:21,480 --> 00:06:24,760 {\an2}Which isn't easy, certainly not for me! 152 00:06:24,800 --> 00:06:27,840 {\an8}Running through the centre of Matty's coffee-flavoured financiers 153 00:06:27,880 --> 00:06:30,440 {\an8}is a generous channel of chocolate ganache topped 154 00:06:30,480 --> 00:06:32,080 {\an8}with vanilla mascarpone cream. 155 00:06:32,120 --> 00:06:34,560 {\an8}He'll contrast these rich flavours with mango, 156 00:06:34,600 --> 00:06:37,720 {\an8}lime and coconut financiers decorated with mango puree 157 00:06:37,760 --> 00:06:40,120 {\an8}and a white chocolate coconut ganache. 158 00:06:40,160 --> 00:06:43,360 {\an2}Oh, wow. You know, I think those are two really great flavours. 159 00:06:43,400 --> 00:06:46,760 {\an2}Yeah, and Star Baker as well, eh, Matty? Yeah! 160 00:06:46,800 --> 00:06:49,640 {\an2}So you're brimming with confidence. Yeah, I think it was a nice 161 00:06:49,680 --> 00:06:52,320 {\an2}confidence-booster in kind of preparation for this week. 162 00:06:52,360 --> 00:06:54,680 {\an2}Well, I think you've got two very contrasting flavours here 163 00:06:54,720 --> 00:06:56,920 {\an2}which sound good if you get it spot on and baked well 164 00:06:56,960 --> 00:06:59,480 {\an2}and neat and piped and decorated. Exactly that, yeah. 165 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? 167 00:07:04,920 --> 00:07:07,680 {\an2}Always helpful. Always got a plan. 168 00:07:07,720 --> 00:07:10,080 {\an2}I'm looking forward to it, mate. Good luck. Cheers, thank you. 169 00:07:10,120 --> 00:07:12,760 {\an2}While Matty hopes to replicate last week's win... 170 00:07:12,800 --> 00:07:15,640 {\an2}Full-on feel like I'm a kid at school. 171 00:07:15,680 --> 00:07:17,880 {\an2}..Tasha's looking to bounce back. 172 00:07:17,920 --> 00:07:22,120 {\an2}I am trying to redeem myself from last week's Viennese whirl disaster, 173 00:07:22,160 --> 00:07:24,120 {\an2}cos the flavours were good. 174 00:07:24,160 --> 00:07:28,120 {\an2}Textures and presentation left something to be desired, 175 00:07:28,160 --> 00:07:30,680 {\an2}so I'm making raspberry and pistachio financiers. 176 00:07:30,720 --> 00:07:35,720 {\an2}Tasha's redemptive financiers will see her pistachio sponges decorated 177 00:07:35,760 --> 00:07:37,640 {\an2}with raspberry Swiss meringue buttercream 178 00:07:37,680 --> 00:07:38,960 {\an2}and fresh raspberries. 179 00:07:39,000 --> 00:07:41,760 {\an8}While hazelnut and coffee financiers topped with coffee, 180 00:07:41,800 --> 00:07:43,880 {\an8}chocolate ganache and caramelised hazelnuts, 181 00:07:43,920 --> 00:07:46,520 {\an8}complete her opening bid for a place in the final. 182 00:07:46,560 --> 00:07:47,840 {\an2}So, how far have you got? 183 00:07:47,880 --> 00:07:50,240 {\an2}Batter's chilling in the fridge, and my piping bags, 184 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. 186 00:07:54,760 --> 00:07:57,880 {\an2}I do love these moulds. They look like miniature coffins. 187 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 198 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