1 00:00:02,000 --> 00:00:04,880 What week is it? This should give you a clue. My first is pudding 2 00:00:04,920 --> 00:00:08,960 but never in flan. My second in Battenberg, also in jam. 3 00:00:09,000 --> 00:00:12,080 No, I meant, you're the clue. You're a pastry. 4 00:00:12,120 --> 00:00:14,560 You don't have to get involved in some sort of elaborate riddle. 5 00:00:14,600 --> 00:00:17,480 Oh, I'm sorry. Yeah, well, we'll talk about it later. 6 00:00:17,520 --> 00:00:20,480 Welcome to the Great... BOTH: British Bake Off. 7 00:00:20,520 --> 00:00:23,560 You doing? That's Pat, he's a character actor! 8 00:00:23,600 --> 00:00:25,120 Put him back! 9 00:00:25,160 --> 00:00:28,720 Last time it was Caramel Week. 10 00:00:28,760 --> 00:00:30,000 Ah. 11 00:00:30,040 --> 00:00:32,480 Georgie stuck it out over the three challenges. 12 00:00:32,520 --> 00:00:34,800 Joking. Oh, you're so mean! 13 00:00:34,840 --> 00:00:36,960 ..to win her first Star Baker crown. 14 00:00:37,000 --> 00:00:39,480 Yes! Shut up. 15 00:00:39,520 --> 00:00:40,600 Uh-oh. 16 00:00:40,640 --> 00:00:43,480 And while Sumayah found herself in a sticky situation... 17 00:00:43,520 --> 00:00:46,680 I see a problem. ..it was Mike who came unstuck... 18 00:00:46,720 --> 00:00:50,240 It's really bad. ..and became the fourth baker to leave the tent. 19 00:00:50,280 --> 00:00:52,200 Mike. Sorry. 20 00:00:52,240 --> 00:00:55,760 This time... You look like a proper pizza chef. 21 00:00:55,800 --> 00:00:59,280 ..it's Pastry Week. If only we were making pizza! 22 00:00:59,320 --> 00:01:02,360 The bakers take on tarts in the Signature... 23 00:01:02,400 --> 00:01:04,720 Nelly's got a blowtorch! Tssh! 24 00:01:04,760 --> 00:01:06,640 ..tackle filo in the Technical... 25 00:01:06,680 --> 00:01:08,760 Big sausage roll, think big sausage roll. 26 00:01:08,800 --> 00:01:12,200 ..and then a choux-stopping Showstopper. Stinks of burning. 27 00:01:12,240 --> 00:01:15,000 Who will stand tall? This is where usually things go wrong. 28 00:01:15,040 --> 00:01:17,800 And who will fall down? So fragile. 29 00:01:19,040 --> 00:01:20,760 Oi. 30 00:01:20,800 --> 00:01:22,480 Straight in the bin. 31 00:01:22,520 --> 00:01:24,280 I started so well. 32 00:01:44,800 --> 00:01:46,160 It's going to be a good week. 33 00:01:46,200 --> 00:01:49,000 I think some nerves is good, I was getting a bit too relaxed. 34 00:01:49,040 --> 00:01:51,920 Week five - pastry. 35 00:01:51,960 --> 00:01:54,480 I'm a northern girl, you know, there'll not be a week goes by 36 00:01:54,520 --> 00:01:56,320 that I don't make some form of pastry. 37 00:01:56,360 --> 00:01:59,160 INDISTINCT CHATTER 38 00:01:59,200 --> 00:02:02,480 I'm good in pastry. I says about biscuits as well I'm good 39 00:02:02,520 --> 00:02:05,320 and I wasn't. So I'm going to be quiet. 40 00:02:05,360 --> 00:02:07,360 I want to, like, show Paul and Prue 41 00:02:07,400 --> 00:02:09,680 that I deserve to be in the competition. 42 00:02:09,720 --> 00:02:12,480 I mean, they obviously saw something in me and gave me another chance. 43 00:02:12,520 --> 00:02:15,360 Pastry on a short timescale is very tricky. 44 00:02:15,400 --> 00:02:18,200 So I'll have to cut a few corners. 45 00:02:18,240 --> 00:02:20,480 Hopefully it just comes out banging. 46 00:02:27,760 --> 00:02:31,880 Hello, bakers, welcome back to the tent. It's Pastry Week. 47 00:02:31,920 --> 00:02:34,400 Now, Alison, you've been with us for a while. I'm going to give you 48 00:02:34,440 --> 00:02:36,640 a little test now. See if you've learnt anything. OK. 49 00:02:36,680 --> 00:02:38,840 Can you name the five main pastries? 50 00:02:38,880 --> 00:02:43,400 Uh, you've got yummy, scrummy, you've got gorgeous, 51 00:02:43,440 --> 00:02:45,640 lovely and delicious. 52 00:02:45,680 --> 00:02:47,120 Boom. You nailed it. 53 00:02:47,160 --> 00:02:49,600 So for your Pastry Week Signature 54 00:02:49,640 --> 00:02:54,040 the judges would like you to make 12 frangipane tarts. 55 00:02:54,080 --> 00:02:56,880 You can opt for the classic Bakewell tart flavours 56 00:02:56,920 --> 00:02:58,960 or you can come up with your own creation. 57 00:02:59,000 --> 00:03:03,520 Now, the judges are looking for buttery shortcrust pastry, 58 00:03:03,560 --> 00:03:08,160 beautifully baked frangipane with at least one added filling. 59 00:03:08,200 --> 00:03:11,520 You've got two hours to get your tart on. 60 00:03:11,560 --> 00:03:14,280 On your marks. Get set. Bake! 61 00:03:16,960 --> 00:03:23,040 Frangi-peen. Frangi-pain. Is it a pain? 62 00:03:23,080 --> 00:03:27,280 Bakewell tarts, I've made quite a few. Not within two hours but. 63 00:03:27,320 --> 00:03:33,440 Just need to get it all done ASAP. So, straight in with the pastry. Ah! 64 00:03:34,600 --> 00:03:37,320 When you think of a classic frangipane tart you think of those 65 00:03:37,360 --> 00:03:39,840 classic Bakewell flavours which are shortcrust, 66 00:03:39,880 --> 00:03:42,200 you've got raspberry and then almond. 67 00:03:42,240 --> 00:03:44,160 Before I moved here I'd never had one. 68 00:03:44,200 --> 00:03:46,120 So I started getting them on my lunch break. 69 00:03:46,160 --> 00:03:47,480 And at first I got, like, a two-pack 70 00:03:47,520 --> 00:03:49,760 and then it was a 6-pack and then it was a 12-pack. 71 00:03:49,800 --> 00:03:51,880 And then literally... And do you smash 'em all yourself? 72 00:03:51,920 --> 00:03:56,040 Oh, honestly. Like, literally two, three a day. 73 00:03:56,080 --> 00:03:59,320 Important thing about shortcrust pastry is that it should be short. 74 00:03:59,360 --> 00:04:03,000 That it'll crumble and break really easily. That it won't be tough. 75 00:04:03,040 --> 00:04:06,320 So rub this into a breadcrumb. Then the egg yolks, 76 00:04:06,360 --> 00:04:12,320 give it a bit of a rub, knead. And then chill. 77 00:04:12,360 --> 00:04:15,960 I want the flavour, the crispness, the frangipane coming through 78 00:04:16,000 --> 00:04:20,040 but I also want them to look great. And thin pastry, please. 79 00:04:20,080 --> 00:04:22,520 And that can go in the fridge now. 80 00:04:27,440 --> 00:04:29,960 Morning, Andy. Good morning, Paul. Hello, Andy. Good morning, Prue. 81 00:04:30,000 --> 00:04:32,720 Hello, Noel. Right, what are you doing for your frangipane tart? 82 00:04:32,760 --> 00:04:36,080 This is based on nan's sweets, very close to my nan. 83 00:04:36,120 --> 00:04:38,960 And when I used to go round there she'd always have a bowl of sweets 84 00:04:39,000 --> 00:04:42,680 and I'd always go for the lime chocolates. Yes. Used to love them. 85 00:04:42,720 --> 00:04:45,160 ALISON: Andy will combine his favourite childhood favours 86 00:04:45,200 --> 00:04:49,400 of lime and chocolate with an almond and pistachio frangipane. 87 00:04:49,440 --> 00:04:53,320 Are you baking the frangipane and the pastry together? 88 00:04:53,360 --> 00:04:56,000 I'm going to blind bake for ten minutes 89 00:04:56,040 --> 00:04:59,520 then come out and then frangipane'll go in, 20 minutes, 22 minutes. 90 00:04:59,560 --> 00:05:02,200 That comes out. The curd should go on top. That goes in the fridge. 91 00:05:02,240 --> 00:05:06,000 You have practised this. A few times. 92 00:05:06,040 --> 00:05:10,760 Your pencil fell out from behind your ear. 93 00:05:10,800 --> 00:05:12,280 You want to see the sharpener! 94 00:05:12,320 --> 00:05:15,320 LAUGHTER 95 00:05:15,360 --> 00:05:18,400 While Andy's paying tribute to his nan with his tarts, 96 00:05:18,440 --> 00:05:21,080 Gill is also keeping family in mind. 97 00:05:21,120 --> 00:05:25,120 The only nuts that my husband likes is pistachio 98 00:05:25,160 --> 00:05:29,560 so to be able to persuade him to try this I've had to use pistachios. 99 00:05:29,600 --> 00:05:31,960 Gill's bitesize pistachio tarts 100 00:05:32,000 --> 00:05:34,040 will be topped with a blueberry compote 101 00:05:34,080 --> 00:05:37,080 and piped delicately with creme diplomat. 102 00:05:37,120 --> 00:05:40,640 And tart shells, what are you using? Tart rings. Oh, they are diddy. 103 00:05:40,680 --> 00:05:42,880 Well, I keep getting told off for the big ones 104 00:05:42,920 --> 00:05:45,000 so we're going delicate. They're really diddy. 105 00:05:45,040 --> 00:05:47,080 No Northern portions today. You can have two. 106 00:05:47,120 --> 00:05:50,240 So you're going for real finesse now, aren't you? Yeah, pretty. 107 00:05:50,280 --> 00:05:53,600 Gill is reimagining the classic Bakewell flavours 108 00:05:53,640 --> 00:05:55,520 with her dinky tarts. 109 00:05:55,560 --> 00:05:58,280 But Georgie is taking a more traditional approach. 110 00:05:59,480 --> 00:06:03,120 I am making raspberry and almond frangipane tarts. 111 00:06:03,160 --> 00:06:07,000 Classic flavours, again nowhere to hide with it. 112 00:06:07,040 --> 00:06:10,960 Georgie's almond frangipane tarts will be topped with mascarpone 113 00:06:11,000 --> 00:06:14,160 and Chantilly cream and raspberry gel. 114 00:06:14,200 --> 00:06:16,600 Has anything changed since you've been Star Baker? 115 00:06:16,640 --> 00:06:20,000 What do you mean? Have you snubbed all the rest of the bakers? Oh! 116 00:06:20,040 --> 00:06:23,320 "Have you won Star Baker? Don't talk to me unless you've won Star Baker. 117 00:06:23,360 --> 00:06:26,240 "Dylan, you can talk to me. Everyone else, sh. Star Baker. 118 00:06:26,280 --> 00:06:27,840 "Just getting some rest." 119 00:06:29,400 --> 00:06:31,480 Georgie is relying on classic flavours 120 00:06:31,520 --> 00:06:33,800 to retain her Star Baker status. 121 00:06:33,840 --> 00:06:35,680 Oh. Blood is everywhere. 122 00:06:35,720 --> 00:06:38,800 But Nelly is adding a cheeky twist. 123 00:06:38,840 --> 00:06:41,480 It's bloody oranges. Because I can say it, can I? 124 00:06:42,880 --> 00:06:45,680 Nelly's blood orange tarts will be filled with hazelnut 125 00:06:45,720 --> 00:06:49,640 and almond frangipane and topped with Italian meringue. 126 00:06:51,000 --> 00:06:53,880 How good does she look today? I know. I love it. 127 00:06:53,920 --> 00:06:56,200 You look like someone off the Guess Who board. 128 00:06:56,240 --> 00:07:00,280 I take it as a compliment. Who chose this lovely outfit, then? 129 00:07:00,320 --> 00:07:02,960 My sunshine. Ah... Your sunshine. 130 00:07:03,000 --> 00:07:06,600 He love Paris. And he says, "Mum, you have to wear my hat." 131 00:07:06,640 --> 00:07:09,280 Aw. That's his hat. That's his hat? Yeah, so that's my lucky hat. 132 00:07:09,320 --> 00:07:11,160 So cool. So I'd better go through, yeah? 133 00:07:11,200 --> 00:07:13,400 You know I'm half French, don't you? Are you? Yeah. 134 00:07:13,440 --> 00:07:16,000 When we going on holiday? Let's all go together. Yeah. 135 00:07:16,040 --> 00:07:18,920 Why don't we all set up a life for ourselves in France? 136 00:07:18,960 --> 00:07:21,080 Can I get a bike? Yeah. 137 00:07:21,120 --> 00:07:24,040 While all the other bakers are going for fruity fillings, 138 00:07:24,080 --> 00:07:28,560 Dylan is taking another route. Mine is coffee and chocolate. 139 00:07:28,600 --> 00:07:31,000 This is going to be a welcome, like, break, though, having chocolate 140 00:07:31,040 --> 00:07:33,240 cos this is the only one I've seen with chocolate. Really? 141 00:07:33,280 --> 00:07:35,480 None of them are chocolate. Yeah. But mine's a fruity chocolate 142 00:07:35,520 --> 00:07:37,600 so that chocolate tastes like berries. 143 00:07:37,640 --> 00:07:41,160 Dylan's fruity chocolate ganache will be paired with coffee gel 144 00:07:41,200 --> 00:07:44,400 sitting on top of a blackberry frangipane. 145 00:07:44,440 --> 00:07:45,640 Can I try it? Yeah. 146 00:07:47,320 --> 00:07:50,040 What do you think? Delicious. Killed it. 147 00:07:50,080 --> 00:07:53,080 Can you just judge us? Honestly, like... No, I'll be the worst judge. 148 00:07:53,120 --> 00:07:55,600 I just like everything. 149 00:07:55,640 --> 00:07:57,840 Right, frangipane. 150 00:07:59,320 --> 00:08:02,840 To make perfect frangipane the bakers need to mix nuts, 151 00:08:02,880 --> 00:08:06,480 butter, eggs and sugar into a spreadable paste. 152 00:08:06,520 --> 00:08:09,480 It's almost like a sponge with nuts in. 153 00:08:09,520 --> 00:08:14,680 It looks weird and then it gets weirder and then it gets better. 154 00:08:14,720 --> 00:08:19,160 And Illiyin is adding a tropical twist to her frangipane. 155 00:08:19,200 --> 00:08:22,600 I am making a toasted coconut frangipane. 156 00:08:22,640 --> 00:08:24,000 I want it to taste like sunshine 157 00:08:24,040 --> 00:08:26,760 and to hopefully look like sunshine as well. 158 00:08:26,800 --> 00:08:30,440 Illiyin's ambitious coconut frangipane tarts will be topped 159 00:08:30,480 --> 00:08:32,720 with a passion fruit mousse dome, 160 00:08:32,760 --> 00:08:37,120 mango gel and decorated with Chantilly cream. 161 00:08:37,160 --> 00:08:41,200 Sounds absolutely wonderful. Good. But have you got enough time? I do. 162 00:08:41,240 --> 00:08:43,760 You've practised it? Yeah. And you finished in time? I have. 163 00:08:43,800 --> 00:08:46,880 And they were delicious? And they looked perfect? 164 00:08:46,920 --> 00:08:50,840 Yes, actually. Yes, they did. OK. Well, just do it all again. OK, OK. 165 00:08:50,880 --> 00:08:52,360 Just like that. 166 00:08:52,400 --> 00:08:54,720 With their frangipane finished... 167 00:08:54,760 --> 00:08:57,600 Hopefully comes through nice and light. 168 00:08:57,640 --> 00:08:59,840 ..the bakers can focus on their pastry. 169 00:08:59,880 --> 00:09:01,280 The star of the show. 170 00:09:01,320 --> 00:09:04,360 For the perfect ratio of frangipane and filling, 171 00:09:04,400 --> 00:09:07,480 the judges are looking for thin tart cases. 172 00:09:07,520 --> 00:09:09,600 My bases are a bit thicker than I would like 173 00:09:09,640 --> 00:09:11,960 but I'm not going to spend time thinning them out. 174 00:09:12,000 --> 00:09:13,400 It's quite fiddly. It takes a while. 175 00:09:13,440 --> 00:09:15,560 It's very delicate touch, yeah. 176 00:09:16,720 --> 00:09:19,640 That's gone a bit skewwhiff. Paul said I needed more finesse 177 00:09:19,680 --> 00:09:22,640 so I'm just trimming them up a little bit. 178 00:09:22,680 --> 00:09:25,920 Tarts going in. Goodbye. 179 00:09:25,960 --> 00:09:30,880 They need to be in the oven for about 13 minutes to blind bake them. 180 00:09:30,920 --> 00:09:32,360 Easy peasy. 181 00:09:33,680 --> 00:09:37,320 Even though the bake's only just begun... Illiyin. What? 182 00:09:37,360 --> 00:09:39,320 ..there are already some problems. 183 00:09:40,520 --> 00:09:44,400 Don't freak, but your tarts in the oven, the wall's coming off. 184 00:09:44,440 --> 00:09:45,760 BLEEP. 185 00:09:45,800 --> 00:09:47,840 Yeah, this is not good. 186 00:09:50,160 --> 00:09:53,480 I'm going home. Oh, this is supposed to be my week. 187 00:09:57,480 --> 00:10:01,240 Bakers, you are halfway through. You've got one hour left. 188 00:10:01,280 --> 00:10:04,240 I'm just remaking the pastry. They were falling 189 00:10:04,280 --> 00:10:06,480 where they start to sink because I've overstretched it 190 00:10:06,520 --> 00:10:10,200 and it's like, nah. And I started so well. 191 00:10:10,240 --> 00:10:13,240 But Illiyin isn't the only one to have a problem... 192 00:10:13,280 --> 00:10:17,000 Yeah, these aren't right. ..with their blind baking. 193 00:10:17,040 --> 00:10:19,040 They're awful. They're like cake. Why has this happened? 194 00:10:19,080 --> 00:10:21,640 I've literally had to do mine again. How are you going to have time? 195 00:10:21,680 --> 00:10:23,920 I don't know, like, I'm just going to try. 196 00:10:23,960 --> 00:10:25,640 This is so bad. 197 00:10:25,680 --> 00:10:27,800 They've puffed up a lot, which is not right at all. 198 00:10:27,840 --> 00:10:29,840 I think I had the wrong flour. 199 00:10:29,880 --> 00:10:33,240 I just need to remake my things real quick. 200 00:10:34,480 --> 00:10:38,160 While Dylan and Illiyin need to start their pastries from scratch... 201 00:10:38,200 --> 00:10:42,080 Oh! ..the others are ready to bake their frangipanes. 202 00:10:42,120 --> 00:10:43,800 So we're just going to get these out. 203 00:10:43,840 --> 00:10:47,280 So you can see they are quite pre-baked. Perfect. 204 00:10:47,320 --> 00:10:50,680 So, frangipanes going in. 205 00:10:50,720 --> 00:10:53,960 So this is the pistachio. Green is beautiful, isn't it? 206 00:10:54,000 --> 00:10:57,200 Obviously the proof is going to be in the frangipane. 207 00:10:59,120 --> 00:11:00,760 They're in. 208 00:11:00,800 --> 00:11:03,320 This is my coconut frangipane. The texture is slightly different 209 00:11:03,360 --> 00:11:05,680 than a regular frangipane, it's really nice. 210 00:11:05,720 --> 00:11:08,160 It's less, like, fine, though, cos of the coconut 211 00:11:08,200 --> 00:11:10,920 but it's still yummy, I hope. 212 00:11:10,960 --> 00:11:13,400 Topping her tarts with coconut creme patisserie, 213 00:11:13,440 --> 00:11:17,280 meringue and raspberry gel, Sumayah is hoping to make up 214 00:11:17,320 --> 00:11:20,600 for last week's disappointing performance. 215 00:11:20,640 --> 00:11:21,960 You've made it halfway through. 216 00:11:22,000 --> 00:11:24,160 That must have been such a relief for you. Yeah. 217 00:11:24,200 --> 00:11:26,280 Is it quite stressful doing this show? 218 00:11:26,320 --> 00:11:30,360 It's stressful when you guys come. Who do you prefer, me or Noel? 219 00:11:30,400 --> 00:11:32,960 SHE LAUGHS He's going to kill me! 220 00:11:33,000 --> 00:11:35,440 He's going to kill me. He knows that. 221 00:11:35,480 --> 00:11:37,320 Just making the curd now. 222 00:11:37,360 --> 00:11:40,520 To balance their frangipane, the bakers have been asked 223 00:11:40,560 --> 00:11:43,080 to make at least one additional element. 224 00:11:43,120 --> 00:11:46,520 This is going to be the gel and the jam. It's quite sharp. 225 00:11:46,560 --> 00:11:50,160 But if the flavour's too strong... There you go, wallop. We're in. 226 00:11:50,200 --> 00:11:52,040 ..it will overpower the frangipane. 227 00:11:52,080 --> 00:11:55,160 Jam, jam, jam. This is going to be my apricot jam. 228 00:11:55,200 --> 00:11:58,760 And Christiaan is balancing sweet and savoury. 229 00:11:58,800 --> 00:12:04,880 My frangipane tartlets are a cashew and black sesame frangipane. 230 00:12:06,040 --> 00:12:09,280 Christiaan's cashew and black sesame frangipane tarts 231 00:12:09,320 --> 00:12:13,680 will be topped with apricot jam and apricot royal icing. 232 00:12:13,720 --> 00:12:16,920 Congratulations on getting to the halfway mark. 233 00:12:16,960 --> 00:12:18,920 I'm just happy that I've made it this far. 234 00:12:18,960 --> 00:12:20,840 Well, most people have got a Star Baker 235 00:12:20,880 --> 00:12:22,600 so I'm feeling this week is your week. 236 00:12:22,640 --> 00:12:25,160 Let's manifest it together, like, you know, send these positive waves. 237 00:12:25,200 --> 00:12:31,160 Let's do it. BOTH: Star Baker, Star Baker, Star Baker, Star Baker. 238 00:12:31,200 --> 00:12:33,600 I'm going mad now. We're putting it out there. I think it's done. 239 00:12:33,640 --> 00:12:36,480 It's out there. I think it's done now. It's done. I can chill now. 240 00:12:37,760 --> 00:12:40,640 Bakers, you have half an hour left. 241 00:12:40,680 --> 00:12:43,280 I need to bake these. That's going to take ten minutes, 242 00:12:43,320 --> 00:12:45,880 then bake them again with the frangipane. I assume it's good 243 00:12:45,920 --> 00:12:48,120 but, I mean, honestly, it looks the same as last time. 244 00:12:48,160 --> 00:12:50,840 Dylan and Illiyin are playing catch up. 245 00:12:50,880 --> 00:12:52,960 Yeah, like, 30 seconds. 246 00:12:53,000 --> 00:12:56,040 But it's crunch time for the other bakers' tarts. 247 00:12:56,080 --> 00:12:59,640 On the frangipane you want to get a nice rise to it to make it airy. 248 00:12:59,680 --> 00:13:02,400 Three minutes, just in case. I'm going to come out. 249 00:13:05,000 --> 00:13:08,120 Oh, hello! Oh, they are very delicate, aren't they? 250 00:13:08,160 --> 00:13:11,920 Are you happy with those? I think so. They're looking a nice colour. 251 00:13:11,960 --> 00:13:14,080 They are going to be slightly more golden 252 00:13:14,120 --> 00:13:16,640 because of the toasted coconut. 253 00:13:16,680 --> 00:13:18,440 Oh...did I? 254 00:13:20,720 --> 00:13:24,040 Oh, fudge. It's overbaked. 255 00:13:26,120 --> 00:13:27,320 No! 256 00:13:32,320 --> 00:13:35,440 Don't hear the bloody alarm again. You're going to taste that. 257 00:13:38,520 --> 00:13:40,160 How long we got left? Tell me. 258 00:13:40,200 --> 00:13:43,880 Bakers, you have 15 minutes left. 259 00:13:43,920 --> 00:13:47,160 Ah. Except for you, Nelly, cos you're wearing a beret. 260 00:13:47,200 --> 00:13:49,480 You've got an hour. I want an hour. 261 00:13:49,520 --> 00:13:52,440 This is taking much longer than it needs to. 262 00:13:52,480 --> 00:13:54,760 Almost done and then I can get them out and cool them. 263 00:13:54,800 --> 00:13:57,240 OK, I'm going to start decorating. 264 00:13:58,480 --> 00:13:59,800 Just getting some glaze on. 265 00:13:59,840 --> 00:14:03,080 There's the lime. I'm just disappointed it's burnt. 266 00:14:03,120 --> 00:14:05,160 These are done. 267 00:14:05,200 --> 00:14:07,000 That pastry just wasn't right. 268 00:14:07,040 --> 00:14:09,120 Some of the tart cases are a bit thick 269 00:14:09,160 --> 00:14:12,560 but hopefully they just pick one that's thin. 270 00:14:12,600 --> 00:14:14,480 Now, the fun will start, yeah. 271 00:14:15,560 --> 00:14:20,360 Nelly with a blowtorch everyone. Nelly's got a blowtorch! 272 00:14:20,400 --> 00:14:23,520 Oh, my God, I've lost my eyebrows. Tssh. 273 00:14:24,840 --> 00:14:26,840 These are the domes on the top. 274 00:14:27,960 --> 00:14:29,360 It's done. 275 00:14:29,400 --> 00:14:31,400 I've just got to put my ganache on. 276 00:14:31,440 --> 00:14:35,720 Oh! Such a shame. I know I've done them way better. 277 00:14:35,760 --> 00:14:38,280 Oh, now look, it's all come out clumsy. 278 00:14:39,880 --> 00:14:43,240 Bakers, your time is up. 279 00:14:43,280 --> 00:14:47,920 Please step away from your frangipane tarts. 280 00:14:47,960 --> 00:14:51,280 What a miracle. Add some more. 281 00:14:51,320 --> 00:14:55,080 Oh, yours are so cute! 282 00:14:55,120 --> 00:14:56,520 Very sexy. They're amazing. 283 00:14:56,560 --> 00:14:59,040 Is what it is. Just glad I got them done. 284 00:14:59,080 --> 00:15:00,440 Lime's there. 285 00:15:02,520 --> 00:15:05,800 Chocolate's there. But burnt. 286 00:15:05,840 --> 00:15:07,160 Aren't they pretty? 287 00:15:07,200 --> 00:15:09,920 It's why it's so sad that the pastry just wasn't right. 288 00:15:20,840 --> 00:15:24,880 The bakers' frangipane tarts will now be judged by Prue and Paul. 289 00:15:24,920 --> 00:15:27,000 Hello, Illiyin. Hello, Illiyin. 290 00:15:34,760 --> 00:15:36,920 I do quite like the decoration, it's quite cute. 291 00:15:36,960 --> 00:15:39,640 But the shells look terrible. Yeah, I needed to make the pastry again. 292 00:15:39,680 --> 00:15:42,000 They all started to collapse. Oh, right. 293 00:15:42,040 --> 00:15:46,480 So it's a shortcrust pastry with a coconut frangipane, 294 00:15:46,520 --> 00:15:52,440 a mango and lime gel topped with a passion fruit mousse dome. 295 00:15:52,480 --> 00:15:56,120 I would've concentrated on one, you know, mango or passion fruit, 296 00:15:56,160 --> 00:15:58,280 because that would've come out stronger. 297 00:15:58,320 --> 00:16:00,480 Pastry's a little underbaked, I think. Yeah. 298 00:16:00,520 --> 00:16:03,800 Pastry's underbaked, quite soggy, actually. Thank you. 299 00:16:10,720 --> 00:16:13,960 They look really scrumptious, nice and shiny. 300 00:16:14,000 --> 00:16:16,680 So, mine are chocolate and coffee, 301 00:16:16,720 --> 00:16:19,240 almond frangipane with some blackberries. 302 00:16:21,360 --> 00:16:24,240 Pastry's nice and short. And it's baked well 303 00:16:24,280 --> 00:16:27,120 but it is chocolate and coffee. I'm not getting much of the frangipane. 304 00:16:27,160 --> 00:16:29,240 And I really want to celebrate a frangipane. 305 00:16:29,280 --> 00:16:31,520 I couldn't taste frangipane at all. No. 306 00:16:38,520 --> 00:16:41,920 They look like you want to eat them. Yes, they do. 307 00:16:41,960 --> 00:16:44,160 The tarts have a raspberry jam, 308 00:16:44,200 --> 00:16:47,400 almond frangipane with Chantilly and mascarpone cream 309 00:16:47,440 --> 00:16:49,120 and raspberry gel. 310 00:16:49,160 --> 00:16:51,800 That's a classic Bakewell tart in its flavour. 311 00:16:51,840 --> 00:16:54,440 And it's really crisp. I think you've done a good job. 312 00:16:54,480 --> 00:16:57,000 It's lovely. Well done. Thank you. Thank you. 313 00:17:04,080 --> 00:17:06,040 Your Italian meringue is slightly all over the place. 314 00:17:06,080 --> 00:17:08,640 It's a Willy Wonka chocolate factory. 315 00:17:08,680 --> 00:17:11,560 It's a Willy Wonka chocolate factory. 316 00:17:11,600 --> 00:17:13,520 But what do they taste like? 317 00:17:13,560 --> 00:17:18,520 I have hazelnuts and almond frangipane with blood oranges. 318 00:17:18,560 --> 00:17:22,000 The blood orange is absolutely beautiful. I like the frangipane. 319 00:17:22,040 --> 00:17:25,160 I did get the blood orange. Sweetness coming from the meringue. 320 00:17:25,200 --> 00:17:27,160 But your pastry's quite thick. 321 00:17:27,200 --> 00:17:29,920 It overwhelms some of the tart, to be honest. 322 00:17:35,640 --> 00:17:37,480 I think they look beautiful. Thank you. 323 00:17:37,520 --> 00:17:40,560 Although...burnt. OK. 324 00:17:40,600 --> 00:17:45,000 It's a vanilla pat brisse with a toasted coconut frangipane. 325 00:17:45,040 --> 00:17:47,200 A coconut milk creme pat, 326 00:17:47,240 --> 00:17:49,240 a raspberry jelly, a toasted meringue. 327 00:17:49,280 --> 00:17:52,280 You've managed to get the coconut to come through really well. 328 00:17:52,320 --> 00:17:55,120 Your textures are good, it's just that it's overbaked. Yeah. 329 00:18:00,880 --> 00:18:04,680 I think they look all very even and I like the design. 330 00:18:04,720 --> 00:18:09,560 But the frangipane top, honestly, it looks like fried mushrooms 331 00:18:09,600 --> 00:18:10,600 or something. 332 00:18:12,440 --> 00:18:14,640 But let's have a look. The frangipane is filled with 333 00:18:14,680 --> 00:18:17,600 a little layer of apricot jam and then on top of that we've got 334 00:18:17,640 --> 00:18:20,640 a black sesame and cashew frangipane. 335 00:18:20,680 --> 00:18:23,680 The sesame's sort of not really bringing anything to the party. 336 00:18:23,720 --> 00:18:26,840 The cashew's sort of lost but, I mean, the flavour's OK. 337 00:18:26,880 --> 00:18:28,440 And the pasty is nice and crisp. 338 00:18:28,480 --> 00:18:31,400 I just think it looks a bit like sardine pate. 339 00:18:31,440 --> 00:18:33,600 Yeah, no, fair enough. 340 00:18:42,400 --> 00:18:45,200 When you're piping like this, you have to be really precise. 341 00:18:45,240 --> 00:18:47,040 They're definitely wiggly. 342 00:18:47,080 --> 00:18:49,800 I thought that sort of might give my personality across, 343 00:18:49,840 --> 00:18:54,520 a bit wonky and a bit like sort of... I've heard some waffle, mate. 344 00:18:54,560 --> 00:18:59,680 But let's have a look. So, my tarts are a pistachio frangipane 345 00:18:59,720 --> 00:19:03,160 with a lime curd and a chocolate ganache. 346 00:19:03,200 --> 00:19:06,280 Mm. Lime curd is delicious. Isn't it? 347 00:19:06,320 --> 00:19:09,680 The pistachio frangipane, delicious. Your pastry's burnt. 348 00:19:09,720 --> 00:19:12,320 It is overbaked. But I love the flavour 349 00:19:12,360 --> 00:19:15,880 and I could definitely eat a whole one. Thank you, thanks, guys. 350 00:19:23,440 --> 00:19:25,120 I think they look great. 351 00:19:25,160 --> 00:19:27,080 They're very dinky. I love that. 352 00:19:27,120 --> 00:19:29,080 Could just pop one of those in your mouth in once. 353 00:19:29,120 --> 00:19:30,560 Just do it in a oner, yeah. 354 00:19:30,600 --> 00:19:34,360 So they are a pistachio frangipane, a blueberry compo 355 00:19:34,400 --> 00:19:39,280 with a creme diplomat and a pistachio crumb. 356 00:19:39,320 --> 00:19:42,320 It's really good. The first thing you taste is the fruit. 357 00:19:42,360 --> 00:19:46,240 The frangipane nutty taste comes in. They're delicious. 358 00:19:46,280 --> 00:19:49,120 The pastry's good, frangipane's good, blueberry's good. 359 00:19:49,160 --> 00:19:51,480 I think you've done a great job with that. They taste amazing. 360 00:19:51,520 --> 00:19:52,520 Thank you. 361 00:19:56,720 --> 00:20:00,000 I'm feeling really happy, smiley and big cheesy grins. 362 00:20:00,040 --> 00:20:03,640 But my husband said that's the best bake that I do for this tent, 363 00:20:03,680 --> 00:20:07,520 so just to warn you, it's all downhill from here. 364 00:20:07,560 --> 00:20:09,080 It kind of hurt. 365 00:20:09,120 --> 00:20:11,160 Cos normally I can always fall back on my flavours. 366 00:20:11,200 --> 00:20:15,120 To have let myself down in that pastry is just like, dammit. 367 00:20:15,160 --> 00:20:17,920 Lesson learned, I just have to try and move on now. 368 00:20:17,960 --> 00:20:21,480 Technical, who knows? Yeah, I hope it's not filo 369 00:20:21,520 --> 00:20:23,920 cos I've never made that before. 370 00:20:30,680 --> 00:20:33,520 The bakers could practice their frangipane tarts 371 00:20:33,560 --> 00:20:37,720 but their Technical Challenge is a mystery, shrouded in gingham. 372 00:20:40,040 --> 00:20:43,400 Hello there, bakers. Now, for your Technical Challenge 373 00:20:43,440 --> 00:20:47,720 this has been set by the prince of pastry, Mr Paul Hollywood. 374 00:20:47,760 --> 00:20:51,320 Hello, prince of pastry, have you got any words of wisdom? 375 00:20:51,360 --> 00:20:54,240 Don't underestimate the resting time. 376 00:20:54,280 --> 00:20:57,960 The wrestling time? The resting time. Ha! 377 00:20:58,000 --> 00:21:01,440 Now, as always, this challenge is judged blind - so, judges, 378 00:21:01,480 --> 00:21:04,000 I'm going to ask you to leave the tent now, thank you so much. 379 00:21:04,040 --> 00:21:05,880 Do you know where they're going? I've no idea. 380 00:21:05,920 --> 00:21:09,440 Prue's going to teach Paul how to do joined up handwriting. 381 00:21:09,480 --> 00:21:14,320 Paul would like you to bake his take on the classic Greek pie. 382 00:21:14,360 --> 00:21:19,360 A spanakopita. He would like you to make a spiral-shaped pie 383 00:21:19,400 --> 00:21:21,480 with home-made filo pastry, 384 00:21:21,520 --> 00:21:27,240 packed with fragrant filling consisting of feta and spinach. 385 00:21:27,280 --> 00:21:29,240 You have 2 hours and 30 minutes. 386 00:21:29,280 --> 00:21:32,680 On your marks. Get set. Bake! 387 00:21:34,400 --> 00:21:38,160 Never made one, never eaten one, no idea. 388 00:21:38,200 --> 00:21:42,360 Spanakopita... Sounds like something you go to the doctors for. 389 00:21:43,800 --> 00:21:46,000 So, Paul. Spanakopita. 390 00:21:46,040 --> 00:21:49,040 It's basically spinach and feta in a filo parcel. 391 00:21:49,080 --> 00:21:51,880 Filo's all about being thin. It's about the layers. 392 00:21:51,920 --> 00:21:54,560 The longer they rest it, the easier it is to work with. 393 00:21:54,600 --> 00:21:57,680 It allows it to be rolled out very, very thin. 394 00:21:57,720 --> 00:22:01,400 I imagine they have to get the moisture levels right inside. 395 00:22:01,440 --> 00:22:04,000 You need to pat dry the spinach 396 00:22:04,040 --> 00:22:06,560 just to take out some of that excess water. 397 00:22:06,600 --> 00:22:09,080 If you don't, then the whole thing'll be soggy underneath. 398 00:22:09,120 --> 00:22:10,760 And the bake is critical. 399 00:22:10,800 --> 00:22:13,560 Now, 45 minutes minimum till it's nice and brown. 400 00:22:13,600 --> 00:22:16,120 Look at all those layers. Isn't that wonderful? 401 00:22:17,680 --> 00:22:21,040 Feta, spinach, it's just beautiful. Mmm. 402 00:22:21,080 --> 00:22:24,480 Now, although that goes beautifully together, 403 00:22:24,520 --> 00:22:27,640 the crispiness that comes from the filo is the real test. 404 00:22:27,680 --> 00:22:30,640 We don't want a soggy bottom. No, we do not. 405 00:22:32,200 --> 00:22:34,760 I mean, the instructions are quite detailed. 406 00:22:34,800 --> 00:22:37,960 "Make the pastry dough and knead." 407 00:22:38,000 --> 00:22:41,440 Making filo's like a lost art. Nobody does it any more. 408 00:22:41,480 --> 00:22:44,560 Have you ever made filo pastry before? No, never. 409 00:22:44,600 --> 00:22:46,840 God, Andy, we're in trouble, ain't we? I know. 410 00:22:46,880 --> 00:22:51,000 Taxi for one! Taxi. All right, I'll sling myself out. 411 00:22:51,040 --> 00:22:53,640 You want to kind of, like, build up the gluten a little bit. 412 00:22:53,680 --> 00:22:55,680 So I am giving it a good knead. 413 00:22:55,720 --> 00:22:58,720 If you don't, you're not going to get it to stretch, it'll just tear. 414 00:22:58,760 --> 00:23:03,320 Don't, uh, underestimate the wrestling time. Resting time. Sorry! 415 00:23:05,320 --> 00:23:08,200 It's only a filo pastry. What can go wrong? 416 00:23:08,240 --> 00:23:12,760 "While the dough is resting make the filling. Seasoning to taste." 417 00:23:12,800 --> 00:23:16,280 So, what, I'm just sauteing the, uh, onions, the garlic. 418 00:23:16,320 --> 00:23:18,560 I mean, I would put in four cloves but it says two. 419 00:23:18,600 --> 00:23:21,040 And I don't want, like, Noel to kind of, like, fly away 420 00:23:21,080 --> 00:23:22,720 because it's too garlicky. 421 00:23:22,760 --> 00:23:26,240 900g of spinach leaf? Are they mad? 422 00:23:26,280 --> 00:23:28,800 It's like a Cypress Hill video over here. 423 00:23:28,840 --> 00:23:30,680 LAUGHTER 424 00:23:30,720 --> 00:23:32,480 I assume they obviously want it wilted cos they want 425 00:23:32,520 --> 00:23:34,560 as little moisture in the dough as possible. 426 00:23:34,600 --> 00:23:36,800 So I've blanched mine first. 427 00:23:36,840 --> 00:23:39,360 So much water. It'll just soak the pie. 428 00:23:39,400 --> 00:23:41,800 Yeah, that's actually really dry now cos it's starting to crisp up. 429 00:23:41,840 --> 00:23:43,920 I going to add the feta cheese. 430 00:23:43,960 --> 00:23:48,280 What do you feel like in that beret? A bit sexy? Is it? I don't know. 431 00:23:48,320 --> 00:23:50,640 Strong? No, no, no. Powerful? Oui, oui, oui. Oui, oui, oui. 432 00:23:50,680 --> 00:23:53,960 Very French, you know. I'm trying to but that's just a game, you know, 433 00:23:54,000 --> 00:23:55,880 that's just a cover. Are you working undercover? 434 00:23:55,920 --> 00:23:58,000 You're not even in this competition, are you? No, I'm not. 435 00:23:58,040 --> 00:24:00,640 I'm just, you know. An undercover cop. I'm watching you. 436 00:24:00,680 --> 00:24:02,720 I'm watching you. They're getting close again, 437 00:24:02,760 --> 00:24:04,880 I'm going to have to go to a new show. 438 00:24:04,920 --> 00:24:06,920 They nearly got me in Taskmaster. 439 00:24:08,400 --> 00:24:11,120 Bakers, you are halfway through. 440 00:24:11,160 --> 00:24:13,920 Oh, God. If I push it, 441 00:24:13,960 --> 00:24:16,440 doesn't come back so it's rested for long enough. 442 00:24:16,480 --> 00:24:20,320 I'm just going to divide it into five equal amounts. 443 00:24:20,360 --> 00:24:23,160 "Take one ball and flatten it into a rough rectangle 444 00:24:23,200 --> 00:24:24,800 "using the rolling pin." 445 00:24:24,840 --> 00:24:27,400 "Pass the pastry through the pasta machine to give a long, 446 00:24:27,440 --> 00:24:29,560 "thin length of pastry." 447 00:24:29,600 --> 00:24:30,920 I'm so scared. 448 00:24:32,400 --> 00:24:34,440 Oh, wait, it's actually really fun. 449 00:24:36,120 --> 00:24:37,760 It's pretty cool. I want this. 450 00:24:37,800 --> 00:24:40,520 But I already says to my husband I want ice cream maker. 451 00:24:40,560 --> 00:24:43,120 My birthday going to be expensive for him this year. 452 00:24:43,160 --> 00:24:47,400 I'm not sure if this is right, you know. It's really thin. 453 00:24:47,440 --> 00:24:51,160 Careful handling of this super-thin pastry is key. 454 00:24:51,200 --> 00:24:54,880 It says it wants to be 90 by 18. So I'm just stretching it. 455 00:24:54,920 --> 00:24:58,800 Too many holes... Whoops-a-daisy. ..and the filling will leak out. 456 00:24:58,840 --> 00:25:01,600 I have never done this before. Are you joking? 457 00:25:01,640 --> 00:25:07,040 You look like a proper pizza chef. If only we were making pizza! 458 00:25:07,080 --> 00:25:09,280 I'm going to start that again. Oh, no. 459 00:25:09,320 --> 00:25:12,720 If the bakers spend too long rolling and rerolling... 460 00:25:12,760 --> 00:25:16,360 I'm not happy with that. ..they risk running out of baking time. 461 00:25:16,400 --> 00:25:19,640 What is going on? It's cos you're rushing the process. Right. 462 00:25:19,680 --> 00:25:23,000 While Andy and Gill struggle with layering up their filo... 463 00:25:23,040 --> 00:25:26,120 It's just very thin and fiddly and it doesn't like me. 464 00:25:26,160 --> 00:25:29,600 ..the rest of the bakers can move on to adding their filling. 465 00:25:31,040 --> 00:25:34,840 It's the right length but it's not the right width. 466 00:25:34,880 --> 00:25:38,640 Gently bring all of the pastry over. 467 00:25:38,680 --> 00:25:41,440 Don't know what I'm doing so I'm completely winging this. 468 00:25:41,480 --> 00:25:44,560 You look so tense. I am, I haven't got a clue what I'm doing, Noel! 469 00:25:44,600 --> 00:25:48,560 I think the secret is nobody knows what's going on. No. Nobody. 470 00:25:48,600 --> 00:25:52,360 Correction. Nobody apart from Paul knows what's going on. Yeah, yeah. 471 00:25:52,400 --> 00:25:53,960 As you roll, you pull. 472 00:25:54,000 --> 00:25:57,760 Slide it in, but I think you just go like this. 473 00:25:57,800 --> 00:26:00,160 Just sprinkle it with the sesame seeds. 474 00:26:00,200 --> 00:26:05,280 Probably bake it for, I think, half an hour to 45 minutes. 475 00:26:05,320 --> 00:26:08,080 So it says bake at 180 but I put the oven on 190. 476 00:26:08,120 --> 00:26:10,800 I'm a daredevil like that. 477 00:26:10,840 --> 00:26:14,160 I'm just all fingers and arms, ain't I? 478 00:26:14,200 --> 00:26:16,320 I can't afford to do this again. 479 00:26:16,360 --> 00:26:18,280 Ooh, and I've just done that wrong. 480 00:26:18,320 --> 00:26:20,560 We'll get it through and then we'll do it again. 481 00:26:22,560 --> 00:26:24,960 Bakers, you've got half an hour left. 482 00:26:25,000 --> 00:26:27,760 Oh, my gee. Half an hour. 483 00:26:27,800 --> 00:26:30,000 Big sausage roll, think big sausage roll. 484 00:26:30,040 --> 00:26:31,360 I feel for him. 485 00:26:31,400 --> 00:26:33,560 If he can get in there, it won't be nearly as bad... He'll be fine, 486 00:26:33,600 --> 00:26:35,320 he'll be fine. He just needs to actually do it. 487 00:26:35,360 --> 00:26:37,960 I am proper pooping this. 488 00:26:38,000 --> 00:26:39,200 I hate ya. 489 00:26:40,400 --> 00:26:42,640 It'll come out at the very last minute, I think. I'll keep an eye 490 00:26:42,680 --> 00:26:44,960 on it. But I think it's going to need every minute it's got 491 00:26:45,000 --> 00:26:47,720 and probably a few more that it hasn't. 492 00:26:47,760 --> 00:26:49,080 It's lost a bit of definition. 493 00:26:49,120 --> 00:26:51,600 You can see it but it's kind of, like, moulded into one. 494 00:26:51,640 --> 00:26:54,920 Mine is, like, really small, like, it should be wider. 495 00:26:54,960 --> 00:26:57,360 I'm a bit concerned about some people. 496 00:26:57,400 --> 00:26:58,680 Cos they just put it in. 497 00:26:58,720 --> 00:27:03,480 I have it 20 minutes and it's white. It's not even gold yet. 498 00:27:05,360 --> 00:27:07,320 Oh! I love it! 499 00:27:07,360 --> 00:27:09,200 We're ready. 500 00:27:12,320 --> 00:27:14,760 Are you two re-enacting Barbie? 501 00:27:14,800 --> 00:27:18,240 # I am Barbie Girl in a Barbie world 502 00:27:18,280 --> 00:27:19,720 # Na na nah. # 503 00:27:19,760 --> 00:27:22,880 Only people in pink over here. Yeah. 504 00:27:22,920 --> 00:27:24,360 I don't think I've got enough time 505 00:27:24,400 --> 00:27:26,800 so I've just cranked up the oven a little bit. 506 00:27:26,840 --> 00:27:29,880 Banging it up just to get a bit of colour on there. 507 00:27:31,480 --> 00:27:34,600 That definitely needs to go higher. Turned the oven up again 508 00:27:34,640 --> 00:27:37,000 because I just want it to be nice and crisp on the top. 509 00:27:37,040 --> 00:27:40,720 So I really don't want it to be wet. 210. 510 00:27:40,760 --> 00:27:43,000 Ah! It's going in till the end. 511 00:27:43,040 --> 00:27:46,520 It's coming out with 30 seconds left. I mean... 512 00:27:46,560 --> 00:27:50,080 How long do we have left? Bakers, you've got one minute left. 513 00:27:50,120 --> 00:27:53,160 Ah! Let's do this. 514 00:27:53,200 --> 00:27:55,160 Ah. 515 00:27:55,200 --> 00:27:57,640 Well, it's got more colour than I thought it would have. 516 00:27:57,680 --> 00:28:00,720 It looks nice. I just want to see the bottom. Voila. 517 00:28:00,760 --> 00:28:02,760 Not golden enough, not cooked enough. 518 00:28:02,800 --> 00:28:05,720 Oh, mate, that bottom looks scrump-diddily-umptious. 519 00:28:07,040 --> 00:28:11,840 Bakers, your time is...up. 520 00:28:13,920 --> 00:28:17,360 Please bring your spanakopitas down to the table 521 00:28:17,400 --> 00:28:19,720 and place them behind your photographs. 522 00:28:19,760 --> 00:28:21,880 It looks amazing. Cheers, thanks. 523 00:28:21,920 --> 00:28:24,320 Love for it to get a tiny bit more colour. 524 00:28:24,360 --> 00:28:26,000 I didn't get it in quick enough. 525 00:28:30,200 --> 00:28:34,000 Paul and Prue are looking for crisp, golden filo pastry 526 00:28:34,040 --> 00:28:38,120 and a perfectly seasoned spinach and feta filling. 527 00:28:38,160 --> 00:28:39,960 Let's start with this one. 528 00:28:43,320 --> 00:28:47,760 Looks a bit soggy. You know you really have to squeeze the spinach 529 00:28:47,800 --> 00:28:50,960 to get all the moisture out of it otherwise it'll sog up the pastry. 530 00:28:51,000 --> 00:28:52,560 The length of that's not bad. 531 00:28:52,600 --> 00:28:54,520 It's lost a little bit of definition on it. 532 00:28:55,960 --> 00:28:58,480 It is quite wet inside there. Yeah, and the trouble is 533 00:28:58,520 --> 00:29:01,080 the bottom pastry doesn't cook then. Yeah. 534 00:29:02,400 --> 00:29:05,840 Mm, but it's very delicious. Mm. It's not bad, that, for a filling. 535 00:29:05,880 --> 00:29:08,760 It's just the pastry is very, very wet. It tastes lovely. 536 00:29:08,800 --> 00:29:11,280 Moving on to this one, you've got some definition here 537 00:29:11,320 --> 00:29:13,200 which is good but it's not quite long enough. 538 00:29:13,240 --> 00:29:16,760 It's got a good colour on it, though. Yeah, and it's crunchy. 539 00:29:19,560 --> 00:29:23,080 That is delicious. Nicely balanced seasoning. 540 00:29:23,120 --> 00:29:25,840 It's good, that, cos it's got a nice flake on it and it's not wet. 541 00:29:25,880 --> 00:29:27,680 I like that one. 542 00:29:27,720 --> 00:29:30,240 This one's a bit pale, it needed longer in the oven. 543 00:29:30,280 --> 00:29:34,560 The definition is there. See it's still wet inside. 544 00:29:36,280 --> 00:29:38,040 But that is delicious. 545 00:29:38,080 --> 00:29:40,000 Moving on, this is very small. 546 00:29:40,040 --> 00:29:41,880 Colour's very uneven. 547 00:29:41,920 --> 00:29:45,440 Needed longer in the oven, this. That is really soggy, isn't it? Hmm. 548 00:29:45,480 --> 00:29:48,320 And the trouble is that the layers then all stick together. 549 00:29:48,360 --> 00:29:51,000 It actually tastes quite nice but it's not what we're looking for. 550 00:29:51,040 --> 00:29:53,440 OK, moving on. It's just started colouring. 551 00:29:53,480 --> 00:29:55,920 And I think they've ran out of time, just pulled it out the oven. 552 00:29:55,960 --> 00:29:57,840 Rolling wasn't very good. 553 00:29:57,880 --> 00:30:00,400 That's a big fat bit, that's a very thin bit. 554 00:30:00,440 --> 00:30:04,000 Needs much longer in the oven. It's still wet inside. 555 00:30:06,480 --> 00:30:09,680 The lemon levels are quite high. Moving on. 556 00:30:09,720 --> 00:30:12,880 This isn't too bad, there's a bit of definition here. 557 00:30:12,920 --> 00:30:16,560 Yeah, a little bit longer in the oven. Nice flakes. Mm. 558 00:30:17,800 --> 00:30:19,880 The flavour's not bad. 559 00:30:19,920 --> 00:30:22,280 It's a nice colour, that one. Yeah, that's a good colour. 560 00:30:22,320 --> 00:30:26,280 Little bit wet. It could be down to the spinach. 561 00:30:26,320 --> 00:30:29,240 Nice flavour. Yeah, lovely. Excellent flavour. 562 00:30:30,400 --> 00:30:33,360 Needed to be another loop on the outside of that, really. 563 00:30:33,400 --> 00:30:37,880 Struggled with the length of that one. The colour's not bad. 564 00:30:37,920 --> 00:30:42,640 It has got a nice flavour. Bit soggy underneath but very nice. 565 00:30:42,680 --> 00:30:46,560 Right. The judges will now rank the spanakopitas... 566 00:30:46,600 --> 00:30:50,840 I think we both loved the flavour. ..from worst to best. 567 00:30:50,880 --> 00:30:54,400 So, in eighth place, we have this one. Who is this? 568 00:30:54,440 --> 00:30:59,400 Gill, it's underbaked so it's pretty wet underneath. 569 00:30:59,440 --> 00:31:02,360 In seventh spot, we have this one. Andy, too small. 570 00:31:02,400 --> 00:31:03,600 It needed to be much bigger. 571 00:31:03,640 --> 00:31:05,600 In sixth place is Georgie, 572 00:31:05,640 --> 00:31:07,520 fifth place is Illiyin, 573 00:31:07,560 --> 00:31:09,640 Sumayah is fourth 574 00:31:09,680 --> 00:31:11,480 and Nelly is third. 575 00:31:11,520 --> 00:31:12,880 And then in second place... 576 00:31:15,560 --> 00:31:17,120 ..who is that? 577 00:31:17,160 --> 00:31:20,240 Christiaan. It could've stayed in the oven a little longer 578 00:31:20,280 --> 00:31:23,120 but the pie, delicious. Thank you. 579 00:31:23,160 --> 00:31:25,960 And in first place, we have this one. 580 00:31:26,000 --> 00:31:28,120 Dylan, not exactly perfect 581 00:31:28,160 --> 00:31:31,560 but you did have great flavours and great textures, so well done. 582 00:31:31,600 --> 00:31:33,040 Well done. 583 00:31:33,080 --> 00:31:36,160 When Prue ate it and was just like, "That's delicious," 584 00:31:36,200 --> 00:31:38,280 that was the best reaction in the world for me 585 00:31:38,320 --> 00:31:41,840 when people eat my food. Always the bridesmaid, never the bride. 586 00:31:41,880 --> 00:31:44,480 This is my third time coming second. 587 00:31:46,560 --> 00:31:49,440 That didn't go well, did it? From hero to zero. 588 00:31:49,480 --> 00:31:53,200 I think tomorrow I'm going to have to bribe 'em with a lot of money. 589 00:31:53,240 --> 00:31:56,640 Although, looking at Paul's cars, I don't think he needs it. 590 00:32:02,960 --> 00:32:04,560 Here we go! 591 00:32:04,600 --> 00:32:07,200 OK, so, we've had the Signature and we've had the Technical. 592 00:32:07,240 --> 00:32:10,760 But I'm no clearer as to who's doing well and who's doing badly. 593 00:32:10,800 --> 00:32:13,600 I know it's really extraordinary, isn't it? 594 00:32:13,640 --> 00:32:16,120 You've got Gill who did really well in the Signature 595 00:32:16,160 --> 00:32:18,880 and didn't do so well in the Tech. She was last. 596 00:32:18,920 --> 00:32:22,640 You have Dylan that did OK-ish on the Signature, 597 00:32:22,680 --> 00:32:25,120 but won the Technical, so there's a bit of that going on. 598 00:32:25,160 --> 00:32:27,720 Right. Yeah. And then you have Andy and Illiyin, 599 00:32:27,760 --> 00:32:29,720 they're the ones who are in trouble. 600 00:32:29,760 --> 00:32:32,560 I mean, you've got Christiaan, as well, who didn't do too well in 601 00:32:32,600 --> 00:32:35,040 the Signature, and yet, came second in the Technical. 602 00:32:35,080 --> 00:32:37,760 So what we've ended up is a big pool of people in the middle. 603 00:32:37,800 --> 00:32:40,680 What you're trying to say is it's all down to the Showstopper again. 604 00:32:40,720 --> 00:32:41,800 It's all down to the Showstopper. 605 00:32:41,840 --> 00:32:44,240 It's exciting, but we say this every week! 606 00:32:44,280 --> 00:32:46,280 Why do we bother with the Signature and Technical any more? 607 00:32:46,320 --> 00:32:48,120 ALL LAUGH 608 00:32:55,360 --> 00:32:57,400 Hello, bakers, welcome back to the tent. 609 00:32:57,440 --> 00:33:00,080 It's time for your Showstopper Challenge. 610 00:33:00,120 --> 00:33:01,960 The judges would like you to produce 611 00:33:02,000 --> 00:33:06,520 a Paris-Brest centrepiece complete with edible stand. 612 00:33:06,560 --> 00:33:10,800 Paul and Prue would love you to make a highly decorated gateau 613 00:33:10,840 --> 00:33:13,520 consisting of large choux pastry ring 614 00:33:13,560 --> 00:33:16,400 and at least one custard-based filling. 615 00:33:16,440 --> 00:33:18,720 This will be a challenge of all of us. 616 00:33:18,760 --> 00:33:20,760 For you guys, it'll be to make the thing. 617 00:33:20,800 --> 00:33:23,320 And for Noel and I, it will be not to giggle 618 00:33:23,360 --> 00:33:25,440 every time we hear the word "Brest". 619 00:33:25,480 --> 00:33:26,840 I don't think Paul's gonna make it. 620 00:33:26,880 --> 00:33:28,120 We've lost. 621 00:33:28,160 --> 00:33:29,840 You have four hours. 622 00:33:29,880 --> 00:33:30,960 On your marks. 623 00:33:31,000 --> 00:33:32,440 Get set. 624 00:33:32,480 --> 00:33:34,600 Bake! 625 00:33:34,640 --> 00:33:39,120 I have made Paris-Brest quite a few times before this actually, 626 00:33:39,160 --> 00:33:40,720 which is surprising. 627 00:33:40,760 --> 00:33:43,400 I've made choux pastry, I've made eclairs and I've made profiteroles 628 00:33:43,440 --> 00:33:46,960 and things like that, but I've never made the big choux rings. 629 00:33:47,000 --> 00:33:49,560 The Paris-Brest is a choux pastry ring filled 630 00:33:49,600 --> 00:33:51,960 with praline creme mousseline... 631 00:33:52,000 --> 00:33:53,560 Just about the Brests. 632 00:33:53,600 --> 00:33:57,040 ..and was created in 1910 to celebrate 633 00:33:57,080 --> 00:33:59,840 a famous cycle race between Paris and Brest. 634 00:33:59,880 --> 00:34:02,880 So, what I can make out is, at the end of it 635 00:34:02,920 --> 00:34:05,920 the bakers would bring out this Paris-Brest 636 00:34:05,960 --> 00:34:08,880 and depict it to look like a cycle wheel. 637 00:34:08,920 --> 00:34:13,600 I know I could be quite easily mistaken for a French geezer, but... 638 00:34:13,640 --> 00:34:15,880 ..I don't speak the lingo. 639 00:34:15,920 --> 00:34:19,520 The choux itself is all about that crispiness on the outside. 640 00:34:19,560 --> 00:34:23,600 And you want that slight fluffiness on the inside, but not too soft, 641 00:34:23,640 --> 00:34:27,240 because you're gonna fill that with a mousseline, 642 00:34:27,280 --> 00:34:28,600 a praline, a cream. 643 00:34:28,640 --> 00:34:32,000 It must be a very light creamy filling inside 644 00:34:32,040 --> 00:34:36,120 because what you don't want is a stodgy creme patisserie. 645 00:34:36,160 --> 00:34:38,720 They have to make a stand which is also edible. 646 00:34:38,760 --> 00:34:41,160 Now, they could use a biscuit, 647 00:34:41,200 --> 00:34:43,360 so it'd be nice and strong. 648 00:34:43,400 --> 00:34:46,040 They could use chocolate. They can use anything they want, 649 00:34:46,080 --> 00:34:48,800 but it's about celebrating the Paris-Brest. 650 00:34:48,840 --> 00:34:51,920 The last thing we want are these stands to collapse 651 00:34:51,960 --> 00:34:54,680 and the Paris-Brest to just fall all over the floor. 652 00:34:54,720 --> 00:34:56,600 That would be a disaster. 653 00:34:58,320 --> 00:35:00,440 Hello, Gill. Hello, there. Hello. 654 00:35:00,480 --> 00:35:03,680 So, Gill, tell us all about your Paris-Brest. 655 00:35:03,720 --> 00:35:05,480 This one is finally for my dad. 656 00:35:05,520 --> 00:35:08,240 So, he made a fantastic lemon meringue pie. 657 00:35:08,280 --> 00:35:10,520 It's one of the first things I remember baking with him, 658 00:35:10,560 --> 00:35:12,560 so this one's for him. I love the idea, 659 00:35:12,600 --> 00:35:14,680 cos I'm a big fan of lemon meringue pie. 660 00:35:14,720 --> 00:35:17,160 Choux pastry with cream and lemon! 661 00:35:17,200 --> 00:35:19,440 I mean, what more could you want? 662 00:35:19,480 --> 00:35:21,560 Gill's Paris-Brest will be filled 663 00:35:21,600 --> 00:35:24,280 with lemon creme mousseline and lemon curd 664 00:35:24,320 --> 00:35:26,040 and topped with Italian meringue. 665 00:35:26,080 --> 00:35:29,320 All sitting on an orange biscuit stand. 666 00:35:29,360 --> 00:35:31,600 It's strong, it's stable, 667 00:35:31,640 --> 00:35:35,240 it's worked every time I've practised it. 668 00:35:35,280 --> 00:35:39,000 While Gill is going for a traditional biscuit base stand, 669 00:35:39,040 --> 00:35:42,560 Sumayah is going for a more intricate design. 670 00:35:42,600 --> 00:35:45,080 So, my stand's gonna be made out of krokan 671 00:35:45,120 --> 00:35:48,000 and it's gonna be inspired by like the tree of life 672 00:35:48,040 --> 00:35:49,680 and like Art Nouveau. 673 00:35:49,720 --> 00:35:52,200 This is gonna be fascinating. 674 00:35:52,240 --> 00:35:54,080 Sumayah's almond biscuit stand 675 00:35:54,120 --> 00:35:55,520 will hold a Paris-Brest 676 00:35:55,560 --> 00:35:57,560 filled with passion fruit mousseline, 677 00:35:57,600 --> 00:35:59,520 topped with dark chocolate ganache. 678 00:35:59,560 --> 00:36:01,000 I've got a bone to pick with you. 679 00:36:01,040 --> 00:36:03,640 All right. I don't know what you're saying. 680 00:36:03,680 --> 00:36:05,800 Alison, basically, said to me 681 00:36:05,840 --> 00:36:08,280 that you said to her she was your favourite. 682 00:36:08,320 --> 00:36:10,680 Yeah, I did. 683 00:36:10,720 --> 00:36:13,120 Urgh! Really? Yeah. 684 00:36:13,160 --> 00:36:16,520 Why what's Alison do? I thought it was obvious. Brutal! 685 00:36:16,560 --> 00:36:19,160 It's fine cos Dylan's my favourite, so... OK. 686 00:36:19,200 --> 00:36:21,080 We've all got our favourites, haven't we? Yeah. 687 00:36:21,120 --> 00:36:24,920 But we have to learn to get on with each other. If you want. 688 00:36:24,960 --> 00:36:26,520 HE LAUGHS 689 00:36:26,560 --> 00:36:29,600 Previously, in favour for his flavours... 690 00:36:29,640 --> 00:36:32,960 That looks really grim at the moment. Just looks like a swamp. 691 00:36:33,000 --> 00:36:36,400 Dylan might have his work cut out to impress the judges today... 692 00:36:36,440 --> 00:36:39,520 So mine has like got tea in it. 693 00:36:39,560 --> 00:36:41,160 So, it's got matcha. 694 00:36:41,200 --> 00:36:42,920 Paul's favourite thing, yeah. 695 00:36:42,960 --> 00:36:44,640 What don't you actually like about matcha? 696 00:36:44,680 --> 00:36:47,640 It's quite dry on the mouth. Cos they make grades of matcha, as well. 697 00:36:47,680 --> 00:36:49,480 So there's ceremonial grade and then the... 698 00:36:49,520 --> 00:36:51,840 Are you using the ceremonial grade? Yeah, I am using ceremonial grade. 699 00:36:51,880 --> 00:36:53,360 OK. I like your extra-ness. 700 00:36:53,400 --> 00:36:54,640 Thank you. 701 00:36:54,680 --> 00:36:57,360 Dylan will serve a matcha creme diplomat 702 00:36:57,400 --> 00:36:59,480 and a roasted green tea mousseline 703 00:36:59,520 --> 00:37:02,800 and will construct a black sesame nougatine stand. 704 00:37:02,840 --> 00:37:04,320 Right, can I just tell you something? 705 00:37:04,360 --> 00:37:08,600 Sumayah reckons that she likes Alison better than me, yeah? Yeah. 706 00:37:08,640 --> 00:37:11,880 And I said, yeah, but Dylan likes me better than Alison. Yeah. 707 00:37:11,920 --> 00:37:15,160 Is that true? Uh... I feel like... That was too long, that pause. 708 00:37:15,200 --> 00:37:18,760 Well, the thing is... That was too long, that pause. Oh, was it? 709 00:37:18,800 --> 00:37:21,600 While Dylan is going high-end with his flavours... 710 00:37:21,640 --> 00:37:24,320 So, I'm doing a pecan mousseline. 711 00:37:24,360 --> 00:37:28,360 ..Christiaan has got grand ambitions for the humble pecan nut. 712 00:37:28,400 --> 00:37:30,480 I wanna be the next Nigella and you know 713 00:37:30,520 --> 00:37:33,080 how she says "mic-roh-wah-vey", 714 00:37:33,120 --> 00:37:34,680 so I've got "pecaan". 715 00:37:34,720 --> 00:37:37,400 HE LAUGHS 716 00:37:37,440 --> 00:37:40,640 Christiaan's pecan and orange Paris-Brest 717 00:37:40,680 --> 00:37:43,400 will sit on an almond nougatine stand 718 00:37:43,440 --> 00:37:45,640 and be filled with orange creme mousseline 719 00:37:45,680 --> 00:37:47,920 and pecan praline mousseline. 720 00:37:47,960 --> 00:37:49,760 The pecan praline. 721 00:37:49,800 --> 00:37:52,760 The PP. Oh, no that sounds weird. 722 00:37:52,800 --> 00:37:56,920 No, let's not say that. Let's stop what I'm doing. Sorry. 723 00:37:56,960 --> 00:38:01,400 Now I gonna do the choux pastry for the Brest. 724 00:38:01,440 --> 00:38:03,440 The first stage of making choux pastry 725 00:38:03,480 --> 00:38:07,000 is to combine milk, water, butter and flour. 726 00:38:07,040 --> 00:38:09,840 Should come together as like a smooth paste. 727 00:38:09,880 --> 00:38:11,280 It's like mashed potato. 728 00:38:11,320 --> 00:38:13,520 This means that this is good. That means it's good. 729 00:38:13,560 --> 00:38:15,840 Yeah, the film. Yeah, do you want some? 730 00:38:15,880 --> 00:38:17,080 OK. 731 00:38:17,120 --> 00:38:18,560 Hmm, tasty. 732 00:38:18,600 --> 00:38:22,960 If the bakers are happy that their choux batter has been cooked out... 733 00:38:23,000 --> 00:38:24,360 There we go. 734 00:38:24,400 --> 00:38:27,680 ..it's critical that they add the right amount of eggs. 735 00:38:27,720 --> 00:38:29,720 Basically, when it's done, it will hang in like a V shape. 736 00:38:29,760 --> 00:38:32,200 I'm the only one doing it by hand. 737 00:38:32,240 --> 00:38:34,600 Prefer it, cos I know the texture. 738 00:38:34,640 --> 00:38:37,840 If it's too dry, it'll crack when baked. 739 00:38:37,880 --> 00:38:39,560 "Do I?" or "Don't I?" sort of moment. 740 00:38:39,600 --> 00:38:42,520 If it's too wet, it won't rise. 741 00:38:42,560 --> 00:38:44,800 That's pretty good, actually. 742 00:38:44,840 --> 00:38:47,000 So, maybe it's a bit thinner than I'd like, 743 00:38:47,040 --> 00:38:50,160 but there's nothing I can do now, so it's fine. 744 00:38:50,200 --> 00:38:53,520 There's three rings. One'll go just inside and then, one on top. 745 00:38:53,560 --> 00:38:55,880 And we're gonna dust it with some nuts. 746 00:38:55,920 --> 00:38:57,680 Now it's in. 747 00:38:57,720 --> 00:38:59,280 Ah! Oh! 748 00:38:59,320 --> 00:39:00,720 It's about to go in the oven. 749 00:39:00,760 --> 00:39:04,360 I've just got to cover it with my hazelnuts and almonds. 750 00:39:04,400 --> 00:39:08,600 Illiyin's going for a regal look with her nut-packed Paris-Brest. 751 00:39:08,640 --> 00:39:12,560 The idea is that it's quite a like a chaotic crown. 752 00:39:12,600 --> 00:39:15,080 Illiyin's Paris-Brest crown will be filled 753 00:39:15,120 --> 00:39:17,080 with hazelnut creme diplomat 754 00:39:17,120 --> 00:39:20,520 and a dark chocolate ganache and hazelnut praline. 755 00:39:20,560 --> 00:39:23,560 Sitting upon a golden chocolate stand, the design is 756 00:39:23,600 --> 00:39:26,120 a nod to her favourite TV series. 757 00:39:26,160 --> 00:39:27,880 It's like a crown of nuttiness, 758 00:39:27,920 --> 00:39:29,920 like it's supposed to be for the mad queen from... 759 00:39:29,960 --> 00:39:32,040 WHISPERS: ..Game Of Thrones. Ohhh. Yeah. 760 00:39:32,080 --> 00:39:34,680 Are you not allowed to say that? Well, I don't know. There we go. 761 00:39:34,720 --> 00:39:36,520 I've said it loads of times. 762 00:39:36,560 --> 00:39:38,440 Watch this. Game Of Thrones. 763 00:39:40,760 --> 00:39:43,840 Nothing happens. Nothing happens. Nothing. Oh, my God! 764 00:39:46,560 --> 00:39:49,960 My beautiful bakers, you are halfway through. 765 00:39:50,000 --> 00:39:52,560 Aaaaaah...! 766 00:39:52,600 --> 00:39:54,200 It's risen, it's risen lovely. 767 00:39:54,240 --> 00:39:56,920 All I'm doing is just drying this out now, 768 00:39:56,960 --> 00:39:59,240 to allow the steam to come out of it. 769 00:39:59,280 --> 00:40:02,520 If the bakers take their choux out of the oven too quickly 770 00:40:02,560 --> 00:40:04,240 it will cause it to collapse. 771 00:40:04,280 --> 00:40:06,440 It had a lot of rise and then something's happened. Oh, dear. 772 00:40:06,480 --> 00:40:08,720 Just have to go with it. The thing is, they won't notice 773 00:40:08,760 --> 00:40:11,080 the rise too much on that cos it's gonna be filled with cream. Yeah. 774 00:40:11,120 --> 00:40:12,920 But leaving it in too long... 775 00:40:12,960 --> 00:40:14,920 I think it's slightly catching. 776 00:40:14,960 --> 00:40:17,960 ..will cause the Paris-Brest to overbake. 777 00:40:18,000 --> 00:40:20,760 Stinks of burning. I'm gonna have to do another one. 778 00:40:20,800 --> 00:40:23,200 Yeah, I'm definitely gonna do that again. 779 00:40:23,240 --> 00:40:25,320 I don't know what happened but it's not a circle. 780 00:40:25,360 --> 00:40:28,800 But Christiaan's Paris-Brest has given him a unique problem. 781 00:40:28,840 --> 00:40:31,360 I don't think I'm gonna be using this. 782 00:40:31,400 --> 00:40:33,600 Gonna get rid of this. 783 00:40:33,640 --> 00:40:35,760 Straight in the bin. 784 00:40:37,080 --> 00:40:39,520 I'm gonna do two choux rings and I'll pick the best one. 785 00:40:39,560 --> 00:40:40,920 Three of the bakers 786 00:40:40,960 --> 00:40:43,920 need to pipe their Paris-Brest mixture again. 787 00:40:43,960 --> 00:40:47,040 It's a bit thicker this time. Not doing anything to it. 788 00:40:47,080 --> 00:40:49,160 Get in. Goodbye. 789 00:40:49,200 --> 00:40:53,080 But Nelly has got more choux pastry to pipe than anyone else. 790 00:40:53,120 --> 00:40:55,640 Now we gonna do it for this tent. 791 00:40:55,680 --> 00:40:57,160 Just a little dot. 792 00:40:57,200 --> 00:40:58,800 And she's taking inspiration 793 00:40:58,840 --> 00:41:01,800 for her choux stand from not so far away. 794 00:41:01,840 --> 00:41:04,480 I'm inspired by the day, how I feel and what I feel. 795 00:41:04,520 --> 00:41:06,680 So, I'm inspired by this tree. 796 00:41:06,720 --> 00:41:08,760 So, it's gonna be look like a tree trunk 797 00:41:08,800 --> 00:41:10,240 with flowers around. 798 00:41:10,280 --> 00:41:12,160 I never put it together, you know. 799 00:41:12,200 --> 00:41:16,160 So it's the first time. Look forward to it. Me too! Me too! 800 00:41:16,200 --> 00:41:19,600 If Nelly can work it all out her Paris-Brest will be filled 801 00:41:19,640 --> 00:41:22,840 with pistachio praline cream and raspberry jam. 802 00:41:22,880 --> 00:41:25,480 And her entire stand will be made of profiteroles 803 00:41:25,520 --> 00:41:28,640 packed with coconut cream. 804 00:41:28,680 --> 00:41:30,600 Look, this scale is cuckoolala. 805 00:41:30,640 --> 00:41:32,880 Cuckoolala? Look. What's cuckoolala mean? 806 00:41:32,920 --> 00:41:34,320 Is that a Slovakian...? Me! Whoo! 807 00:41:34,360 --> 00:41:38,840 ..a Slovakian thing? No, it's what I made up, you know? 808 00:41:38,880 --> 00:41:41,760 Guys, I've got an announcement to make. 809 00:41:41,800 --> 00:41:43,640 Nelly is cuckooolala. 810 00:41:43,680 --> 00:41:45,160 SHE CHUCKLES 811 00:41:45,200 --> 00:41:47,280 They already knew. They knew! 812 00:41:47,320 --> 00:41:49,400 Lemon pastry cream next. 813 00:41:49,440 --> 00:41:52,320 Paul and Prue have asked for the Paris-Brests 814 00:41:52,360 --> 00:41:55,120 to be filled with at least one custard-based filling. 815 00:41:55,160 --> 00:41:57,640 I'm making a passion fruit creme mousseline. 816 00:41:57,680 --> 00:41:58,800 So, I'm just whipping some cream, 817 00:41:58,840 --> 00:42:00,160 and then I'll add the matcha to this. 818 00:42:00,200 --> 00:42:01,800 This is the pistachio butter. 819 00:42:01,840 --> 00:42:04,800 It's just going into the creme diplomat. Lush. 820 00:42:04,840 --> 00:42:08,080 Georgie's drawing inspiration from her Italian heritage. 821 00:42:08,120 --> 00:42:11,400 When I was in Italy once, I had a pistachio cannoli. 822 00:42:11,440 --> 00:42:12,480 Obsessed. 823 00:42:12,520 --> 00:42:15,640 Just the creaminess of the pistachio. 824 00:42:15,680 --> 00:42:17,360 Absolutely love it. 825 00:42:17,400 --> 00:42:19,840 Georgie's pistachio and raspberry Paris-Brest 826 00:42:19,880 --> 00:42:21,920 will be filled with creme diplomat 827 00:42:21,960 --> 00:42:23,960 and sit on stacked sponge cakes 828 00:42:24,000 --> 00:42:26,160 wrapped with a chocolate collar. 829 00:42:26,200 --> 00:42:27,440 So this is the sponge. 830 00:42:27,480 --> 00:42:30,160 Need to get it in, get it cooled. 831 00:42:30,200 --> 00:42:32,120 Let's get going! 832 00:42:32,160 --> 00:42:34,120 This is gold, this stuff. 833 00:42:34,160 --> 00:42:35,880 This is the governor. 834 00:42:35,920 --> 00:42:38,640 So I'm just adding in my pecan paste. 835 00:42:38,680 --> 00:42:43,440 Andy's pecan-flavoured Paris-Brest is a tribute to his glory days. 836 00:42:43,480 --> 00:42:46,160 My Paris-Brest is based on 837 00:42:46,200 --> 00:42:49,080 a bar of chocolate my partner Nicky used to get me 838 00:42:49,120 --> 00:42:51,120 when we first started going out. 839 00:42:51,160 --> 00:42:54,240 And then we're gonna have a pecan mousselini inside. 840 00:42:54,280 --> 00:42:56,120 A what? Mousseline. 841 00:42:56,160 --> 00:42:58,240 Pecan mousseli... Mousseline. Mousseline. 842 00:42:58,280 --> 00:43:00,440 Mousseline. I thought he was a dictator! 843 00:43:00,480 --> 00:43:01,720 You know what I mean. 844 00:43:01,760 --> 00:43:03,840 With a Lenin cream! 845 00:43:03,880 --> 00:43:07,600 Andy's pecan and date mousseline Paris-Brest 846 00:43:07,640 --> 00:43:10,320 will sit on a stand made of toffee. 847 00:43:10,360 --> 00:43:12,400 So, one sheet of this'll be wrapped round 848 00:43:12,440 --> 00:43:15,720 and we'll be moulding it by hand. Right. With toffee? 849 00:43:15,760 --> 00:43:18,360 Sounds precarious, but if it's thick enough it'll be all right. 850 00:43:18,400 --> 00:43:19,880 I'm gonna make it to one side, 851 00:43:19,920 --> 00:43:22,120 and no-one's allowed to look at it, touch it, 852 00:43:22,160 --> 00:43:24,720 poke it, cos it is so brittle. 853 00:43:26,920 --> 00:43:29,640 Bakers, you only have one hour left. 854 00:43:29,680 --> 00:43:32,560 Don't wanna know! Don't wanna know! 855 00:43:32,600 --> 00:43:34,400 I mean, if not amazing, 856 00:43:34,440 --> 00:43:37,360 this is more what I'd look like at home, as well. 857 00:43:37,400 --> 00:43:39,000 That one looks a lot better. 858 00:43:39,040 --> 00:43:41,320 I don't know. This shape is probably better. 859 00:43:41,360 --> 00:43:43,880 I'll just see which one, I've got options. 860 00:43:43,920 --> 00:43:46,440 Now I'm just literally making my stand. 861 00:43:46,480 --> 00:43:49,480 So, that's nice toffee. Gotta work so quick 862 00:43:49,520 --> 00:43:52,400 with it, cos it can get quite brittle. 863 00:43:52,440 --> 00:43:54,400 More choux, then? 864 00:43:54,440 --> 00:43:56,800 Yeah, more choux, more choux, and more is coming. 865 00:43:56,840 --> 00:43:59,160 Oh, you've got more choux here. Yeah. 866 00:43:59,200 --> 00:44:01,920 Oh, it's very precarious. I'm gonna do another one. 867 00:44:01,960 --> 00:44:03,360 I'm doing another one. 868 00:44:05,440 --> 00:44:07,960 Right, the cake needs to be stacked now. 869 00:44:08,000 --> 00:44:11,120 So, I have to work really fast here. 870 00:44:11,160 --> 00:44:13,440 So it's supposed to look like a flower. 871 00:44:14,960 --> 00:44:16,560 These need to be straight. 872 00:44:16,600 --> 00:44:19,280 Please...stay. 873 00:44:20,600 --> 00:44:23,720 Does it look like a tree trunk? Not yet. 874 00:44:26,120 --> 00:44:28,920 It's great, but it's not structurally strong enough. 875 00:44:28,960 --> 00:44:30,960 And then, it's moment of truth for me. 876 00:44:31,000 --> 00:44:32,520 Mould on. 877 00:44:34,200 --> 00:44:36,840 I don't think this is gonna work. 878 00:44:36,880 --> 00:44:38,840 Just gotta wait and see. 879 00:44:38,880 --> 00:44:40,160 So fragile. 880 00:44:42,560 --> 00:44:43,760 Just get it on. 881 00:44:48,360 --> 00:44:50,640 This is where usually things go wrong. 882 00:44:54,400 --> 00:44:55,840 Way... 883 00:44:58,280 --> 00:45:00,360 Ah, I've put too much chocolate on it. 884 00:45:02,560 --> 00:45:04,680 CRACKING Ah, fudge! 885 00:45:06,400 --> 00:45:07,640 Oh... 886 00:45:09,600 --> 00:45:12,240 I've had it. I'm done. 887 00:45:12,280 --> 00:45:14,080 You just need to take a breath. 888 00:45:17,400 --> 00:45:19,240 No, that ain't gonna work. 889 00:45:19,280 --> 00:45:20,920 How long have we got? 890 00:45:20,960 --> 00:45:24,040 Bakers, you have ten minutes left. 891 00:45:24,080 --> 00:45:26,600 HE EXHALES I need to just go-go-go-go-go. 892 00:45:26,640 --> 00:45:30,280 Right, forget about that. We've gotta get this done. Don't give up. 893 00:45:30,320 --> 00:45:32,720 So, I just need to assemble my Paris-Brest. 894 00:45:32,760 --> 00:45:35,160 It looked all right at one point in the oven 895 00:45:35,200 --> 00:45:36,800 and now it's out and it just looks awful. 896 00:45:36,840 --> 00:45:39,760 Just gonna pipe this up with pistachio cream. 897 00:45:39,800 --> 00:45:42,400 And between gonna go raspberries. 898 00:45:43,480 --> 00:45:45,080 Gonna try and get as much as possible 899 00:45:45,120 --> 00:45:46,680 to look like it has a lot of height. 900 00:45:46,720 --> 00:45:48,480 This isn't as set as I wanted it. 901 00:45:48,520 --> 00:45:50,240 It's gonna just splodge down. 902 00:45:53,840 --> 00:45:55,600 QUIETLY: Please, God, stay. 903 00:45:55,640 --> 00:45:56,920 Done. 904 00:45:56,960 --> 00:45:59,600 Bakers, you've got one minute left. 905 00:45:59,640 --> 00:46:01,560 Finish with style, right. 906 00:46:01,600 --> 00:46:03,720 Seriously concerned that these are gonna break, 907 00:46:03,760 --> 00:46:04,800 as soon as I put this on. 908 00:46:07,640 --> 00:46:08,920 How are you? 909 00:46:08,960 --> 00:46:12,360 This is not a good time to be speaking. Please move. 910 00:46:14,440 --> 00:46:17,320 OK, that's gonna last like all of ten seconds. 911 00:46:20,880 --> 00:46:22,360 I'm not gonna move it now. 912 00:46:22,400 --> 00:46:24,600 Can't put any touches on it. 913 00:46:24,640 --> 00:46:26,320 It's just gonna go bang. 914 00:46:26,360 --> 00:46:29,840 Bakers, your time is up. 915 00:46:33,040 --> 00:46:35,160 It's definitely gonna snap the legs 916 00:46:35,200 --> 00:46:37,960 and it's gonna squish the things underneath. 917 00:46:40,440 --> 00:46:41,840 It's all right, come on. 918 00:46:41,880 --> 00:46:43,960 Yeah, I'm all right, pet. 919 00:46:44,000 --> 00:46:45,360 Well done. 920 00:46:45,400 --> 00:46:47,200 Slightly precariously placed. 921 00:46:57,480 --> 00:46:59,960 Paul and Prue have asked for a choux pastry ring 922 00:47:00,000 --> 00:47:01,760 with a creamy filling 923 00:47:01,800 --> 00:47:05,000 and an edible stand which must support the Paris-Brest. 924 00:47:05,040 --> 00:47:07,760 Illiyin, would you like to bring up your Showstopper? 925 00:47:07,800 --> 00:47:09,120 Only if you help me. 926 00:47:09,160 --> 00:47:10,280 No pressure. 927 00:47:10,320 --> 00:47:12,040 I'm taking this off. OK. 928 00:47:14,440 --> 00:47:17,040 Hello, what you should have is like that 929 00:47:17,080 --> 00:47:18,600 but between all of the standing, 930 00:47:18,640 --> 00:47:21,320 and the time, I've got like a crack there, you can see. 931 00:47:21,360 --> 00:47:24,640 Oh, yeah. So I'll put it directly on there for you. 932 00:47:36,520 --> 00:47:39,280 I think it looks country baking shop 933 00:47:39,320 --> 00:47:42,440 and very sophisticated at the same time. Thank you. 934 00:47:42,480 --> 00:47:44,400 It's a shame it didn't hold up 935 00:47:44,440 --> 00:47:47,120 but let's have a look inside, shall we? 936 00:47:47,160 --> 00:47:48,720 You've got a choux pastry 937 00:47:48,760 --> 00:47:51,840 filled with a hazelnut creme diplomat, 938 00:47:51,880 --> 00:47:53,520 white chocolate and vanilla praline, 939 00:47:53,560 --> 00:47:56,240 and then, just a little bit of dark chocolate ganache. 940 00:47:57,400 --> 00:47:58,720 Beautiful. 941 00:47:58,760 --> 00:48:00,080 Oh... Oh. 942 00:48:00,120 --> 00:48:03,600 And when you get a bit of praline in there, it's wonderful. 943 00:48:03,640 --> 00:48:06,160 And that with, actually, a well-baked choux ring, 944 00:48:06,200 --> 00:48:09,480 it is very, very good. Well done, thank you. Thank you. 945 00:48:18,960 --> 00:48:21,000 That stand looks amazing, doesn't it?! 946 00:48:21,040 --> 00:48:23,760 The stand is amazing from a construction point of view. 947 00:48:23,800 --> 00:48:26,400 The actual Paris-Brest looks quite small 948 00:48:26,440 --> 00:48:28,800 for the amount of filling it's got. Did it rise properly? 949 00:48:28,840 --> 00:48:30,120 It was a pain with the rise. 950 00:48:30,160 --> 00:48:31,440 I wish it'd risen better. 951 00:48:31,480 --> 00:48:34,240 Will this take a little bit of weight, will it, if I cut onto it? 952 00:48:34,280 --> 00:48:35,600 HE WHIMPERS 953 00:48:37,320 --> 00:48:38,400 Look at him panicking. 954 00:48:39,720 --> 00:48:43,440 Have the matcha creme diplomat and some pecan praline. 955 00:48:45,920 --> 00:48:47,640 It's not strong. No. 956 00:48:47,680 --> 00:48:51,280 Even though I'm not a huge fan of matcha, it works for me. 957 00:48:51,320 --> 00:48:55,000 I just think there needs to be more choux to balance it. 958 00:49:01,880 --> 00:49:04,760 The stand is exceptional. The detail on it is incredible. 959 00:49:04,800 --> 00:49:06,040 I do think it looks lovely, 960 00:49:06,080 --> 00:49:08,840 and I saw it before it had begun to... 961 00:49:08,880 --> 00:49:10,560 Yeah, it has leaked out, yeah. Yeah. 962 00:49:10,600 --> 00:49:14,560 The Paris-Brest is creme diplomat with pistachio, 963 00:49:14,600 --> 00:49:18,280 raspberry gel, white chocolate ganache with pistachio. 964 00:49:18,320 --> 00:49:21,040 I like the pistachio in there, it blends well with the raspberry. 965 00:49:21,080 --> 00:49:23,840 Your choux is slightly overbaked. It's just a little bit dry. 966 00:49:23,880 --> 00:49:25,400 I want to taste the cake. 967 00:49:25,440 --> 00:49:27,920 There's raspberry cream inside, as well. 968 00:49:27,960 --> 00:49:29,320 Wow, that's better than the top! 969 00:49:29,360 --> 00:49:32,640 The chocolate tastes delicious with it, too. Really good. 970 00:49:39,480 --> 00:49:41,800 It is neat. There's elegance to that, 971 00:49:41,840 --> 00:49:44,240 but I do think it looks quite short. 972 00:49:44,280 --> 00:49:45,920 It's just a small mushroom. 973 00:49:48,280 --> 00:49:51,640 The small profiteroles are with coconut cream 974 00:49:51,680 --> 00:49:56,960 and the Paris-Brest is with pistachio praline cream, 975 00:49:57,000 --> 00:49:59,320 raspberry jam and cream. 976 00:49:59,360 --> 00:50:03,280 And that is a very lovely collection of fillings, 977 00:50:03,320 --> 00:50:05,800 but the underside of your choux is perfectly baked, 978 00:50:05,840 --> 00:50:08,960 and inside there's a whole layer of doughy underbaked. 979 00:50:09,000 --> 00:50:11,200 Coconut choux buns are delicious. 980 00:50:11,240 --> 00:50:15,240 Your flavours are great. The choux is not so great. OK. 981 00:50:23,320 --> 00:50:25,600 I think the stand is so elegant. 982 00:50:25,640 --> 00:50:28,440 You know, it looks like Baroque wrought iron. 983 00:50:28,480 --> 00:50:31,040 Thank you. Let's have a look, shall we? 984 00:50:31,080 --> 00:50:34,240 So, inside, we've got a little layer of pecan praline, 985 00:50:34,280 --> 00:50:37,400 uh, orange liqueur for our mousseline, 986 00:50:37,440 --> 00:50:39,800 the praline cream mousseline. 987 00:50:39,840 --> 00:50:42,960 I think the flavours are fantastic. The choux's OK, 988 00:50:43,000 --> 00:50:46,240 but that main orange mousseline running through it, 989 00:50:46,280 --> 00:50:48,280 it's just not right. It's too thick, 990 00:50:48,320 --> 00:50:50,040 But that one is absolutely perfect. 991 00:50:50,080 --> 00:50:52,560 The praline's nice, yeah. Thank you. 992 00:51:02,120 --> 00:51:03,840 I think it looks amazing. 993 00:51:03,880 --> 00:51:05,960 I mean, the detail on there is incredible. 994 00:51:06,000 --> 00:51:08,080 That's a very clever idea. 995 00:51:08,120 --> 00:51:12,840 It's a passion fruit mousseline and a dark chocolate ganache. 996 00:51:12,880 --> 00:51:16,840 That filling is just absolutely perfect. Thank you. 997 00:51:16,880 --> 00:51:20,640 And it's very, very strong passion fruit, I love it. 998 00:51:20,680 --> 00:51:23,040 I do think the choux is overbaked... Yeah. 999 00:51:23,080 --> 00:51:25,320 ..but because of that, it's managed to keep 1000 00:51:25,360 --> 00:51:27,040 its rigidity, as well. Yeah. 1001 00:51:27,080 --> 00:51:29,400 Overall, I think you've done a great job with the design 1002 00:51:29,440 --> 00:51:31,240 and the flavours are great. OK. Thank you. 1003 00:51:39,840 --> 00:51:41,720 What happened with the base? 1004 00:51:41,760 --> 00:51:43,560 My first batch went. 1005 00:51:43,600 --> 00:51:45,360 It just shattered. 1006 00:51:45,400 --> 00:51:49,280 It was always gonna be a little bit tricky with, essentially, sugar. 1007 00:51:49,320 --> 00:51:53,400 So my Paris-Brest is date caramel, 1008 00:51:53,440 --> 00:51:57,440 a pecan mousselini...mousseline, 1009 00:51:57,480 --> 00:52:01,440 and it's toffee with pecans and chocolate. 1010 00:52:01,480 --> 00:52:04,160 The bake on that ring is very good. Really? 1011 00:52:04,200 --> 00:52:07,720 I'm not getting enough punch from the flavour. I like the flavour. 1012 00:52:07,760 --> 00:52:13,040 I do think the mousseli-ni is a little too soft. Right, yeah. 1013 00:52:24,240 --> 00:52:26,320 I love the simplicity of this. Yeah. 1014 00:52:26,360 --> 00:52:28,440 Cos you're celebrating what's on the top, 1015 00:52:28,480 --> 00:52:29,920 and, actually, what is on the top 1016 00:52:29,960 --> 00:52:33,880 is one of the best-looking Paris Brests in here. 1017 00:52:33,920 --> 00:52:35,880 Yeah, beautiful. 1018 00:52:35,920 --> 00:52:37,600 So, now, it just has to taste great. 1019 00:52:37,640 --> 00:52:39,520 Mmm! 1020 00:52:39,560 --> 00:52:42,360 The Paris-Brest has a lemon creme mousseline, 1021 00:52:42,400 --> 00:52:44,040 a lemon and thyme curd 1022 00:52:44,080 --> 00:52:46,280 and topped with an Italian meringue. 1023 00:52:50,560 --> 00:52:53,320 APPLAUSE 1024 00:52:53,360 --> 00:52:55,720 It tastes absolutely divine. 1025 00:52:55,760 --> 00:52:58,680 The filling is very lemony and sharp. 1026 00:52:58,720 --> 00:53:01,840 Of course, the meringue whirls on top are very sweet. 1027 00:53:01,880 --> 00:53:04,720 Combination is lovely. Think the biscuits look great. 1028 00:53:04,760 --> 00:53:05,960 Can I...? 1029 00:53:06,000 --> 00:53:08,560 SHE CRUNCHES 1030 00:53:08,600 --> 00:53:10,520 Lovely? Well done. 1031 00:53:10,560 --> 00:53:12,680 The choux is delicious, filling's delicious. 1032 00:53:12,720 --> 00:53:14,080 Love the piping on the top. 1033 00:53:14,120 --> 00:53:16,280 Think you've done a great job. Well done. Thank you. 1034 00:53:16,320 --> 00:53:17,520 Thank you, Gill. 1035 00:53:20,080 --> 00:53:21,560 I'm pleased with the choux, 1036 00:53:21,600 --> 00:53:24,400 but using toffee wasn't the best of ideas. 1037 00:53:24,440 --> 00:53:25,800 I don't what to do. 1038 00:53:25,840 --> 00:53:28,200 Can't bribe 'em any more. Run out of money. 1039 00:53:28,240 --> 00:53:31,520 I felt I was kind of precariously placed pre-Showstopper. 1040 00:53:31,560 --> 00:53:33,840 And now, there's a chance that you kind 1041 00:53:33,880 --> 00:53:36,040 of could've clawed it all the way back. 1042 00:53:36,080 --> 00:53:38,520 I didn't get the handshake in the Signature, 1043 00:53:38,560 --> 00:53:39,920 but I've got a Paul clap. 1044 00:53:39,960 --> 00:53:43,520 I feel pretty safe. I don't take it for granted any more. 1045 00:53:43,560 --> 00:53:45,360 I remember, at the start, I was like, 1046 00:53:45,400 --> 00:53:46,680 "Oh, I didn't get Star Baker!" 1047 00:53:46,720 --> 00:53:49,520 Now, I'm like, "I just wanna stay!" 1048 00:53:55,240 --> 00:53:56,680 Well, it looked to me 1049 00:53:56,720 --> 00:53:59,720 that you two thoroughly enjoyed those Showstoppers. 1050 00:53:59,760 --> 00:54:01,240 I loved this challenge 1051 00:54:01,280 --> 00:54:03,360 and I thought they did really, really well. 1052 00:54:03,400 --> 00:54:05,960 For me, Gill, I rated her one of the top ones 1053 00:54:06,000 --> 00:54:09,160 in the Showstopper today and, obviously, she was, for me, 1054 00:54:09,200 --> 00:54:11,120 the top one in the Signature, 1055 00:54:11,160 --> 00:54:13,760 although she came last in the Technical, 1056 00:54:13,800 --> 00:54:15,760 for me she's dominated two of the three. 1057 00:54:15,800 --> 00:54:18,480 And that naturally puts her in line for Star Baker. 1058 00:54:18,520 --> 00:54:21,200 And what is so interesting is, Sumayah, 1059 00:54:21,240 --> 00:54:24,520 who, last week, was so close to going home, 1060 00:54:24,560 --> 00:54:26,960 is now in line for Star Baker. Isn't that wonderful? 1061 00:54:27,000 --> 00:54:29,480 It's unbelievable. I mean, that's the glory of Bake Off. 1062 00:54:29,520 --> 00:54:32,200 It looked incredible. As always, her flavours were fantastic. 1063 00:54:32,240 --> 00:54:34,040 Yeah. Let's talk about Andy, 1064 00:54:34,080 --> 00:54:36,240 because when it came to you, it was incomplete. 1065 00:54:36,280 --> 00:54:37,880 It was a bad design. 1066 00:54:37,920 --> 00:54:40,160 And you can actually say the same about Illiyin, 1067 00:54:40,200 --> 00:54:43,400 because she couldn't actually bring us with the Paris-Brest on the top. 1068 00:54:43,440 --> 00:54:46,560 Both of the people whose stands fell apart, 1069 00:54:46,600 --> 00:54:49,760 Illiyin and Andy, are both in line for going home, yeah. 1070 00:54:49,800 --> 00:54:52,640 Oh, dear. All I'm gonna say, guys, is I'm so glad 1071 00:54:52,680 --> 00:54:54,880 that none of us were laughing at 1072 00:54:54,920 --> 00:54:57,960 the word "Brest" throughout the whole of that. 1073 00:55:03,360 --> 00:55:07,080 Well done, bakers, you survived Pastry Week, 1074 00:55:07,120 --> 00:55:10,320 and I've got the great job this week of announcing 1075 00:55:10,360 --> 00:55:13,200 which one of you will be Star Baker. 1076 00:55:13,240 --> 00:55:17,800 And the person who's Star Baker this week is... 1077 00:55:22,080 --> 00:55:23,760 ..Gill. 1078 00:55:23,800 --> 00:55:25,600 APPLAUSE 1079 00:55:25,640 --> 00:55:27,600 Nice one! 1080 00:55:27,640 --> 00:55:29,360 ALL LAUGH AND APPLAUD 1081 00:55:30,600 --> 00:55:32,280 Well done. 1082 00:55:32,320 --> 00:55:35,560 Now, unfortunately, I've got the terrible job 1083 00:55:35,600 --> 00:55:39,160 of announcing who's going to be leaving the tent today, so... 1084 00:55:39,200 --> 00:55:42,360 ..the baker leaving the tent today is... 1085 00:55:49,000 --> 00:55:51,040 ..Andy. 1086 00:55:51,080 --> 00:55:52,440 Sorry. 1087 00:55:55,600 --> 00:55:57,720 It wasn't your day, mate. 1088 00:55:57,760 --> 00:55:59,160 Sorry, buddy. 1089 00:55:59,200 --> 00:56:03,440 Just sad, you know? I've had such a fantastic time. 1090 00:56:03,480 --> 00:56:05,640 I've had so many laughs, 1091 00:56:05,680 --> 00:56:07,360 but that's the standard. 1092 00:56:07,400 --> 00:56:09,200 Come to Mama! 1093 00:56:09,240 --> 00:56:11,760 ALL LAUGH Come to Mama! 1094 00:56:11,800 --> 00:56:13,720 C'est la vie. 1095 00:56:13,760 --> 00:56:16,680 So proud of you. Are you proud of yourself? 1096 00:56:16,720 --> 00:56:18,160 You should be. 1097 00:56:18,200 --> 00:56:20,960 Oh, it's so sad to see Andy go. 1098 00:56:21,000 --> 00:56:23,120 I mean, I adore the guy, 1099 00:56:23,160 --> 00:56:25,680 but he just didn't have a good week. 1100 00:56:25,720 --> 00:56:27,320 Well done, Gill. Thank you. 1101 00:56:27,360 --> 00:56:32,200 Gill's always remained in a very safe position the last few weeks, 1102 00:56:32,240 --> 00:56:34,440 and today, she sort of stepped out from the pack 1103 00:56:34,480 --> 00:56:37,000 and I expect better things from her going forward. 1104 00:56:37,040 --> 00:56:38,680 Star Baker! 1105 00:56:38,720 --> 00:56:40,320 SHE MOUTHS 1106 00:56:40,360 --> 00:56:42,880 I'm going to have to phone Steve. 1107 00:56:42,920 --> 00:56:48,240 Hello! # Sta-a-a-ar Ba-a-a-ake-e-er! # 1108 00:56:48,280 --> 00:56:50,800 Absolute legend! 1109 00:56:50,840 --> 00:56:52,280 SHE GIGGLES 1110 00:56:52,320 --> 00:56:54,400 Oh, I'm so proud of you! 1111 00:56:54,440 --> 00:56:57,160 ALL CHATTER Ah, giddy. 1112 00:56:57,200 --> 00:57:00,000 "Giddy Kipper", as my mother would say right now. 1113 00:57:00,040 --> 00:57:03,000 Next week... Damn... 1114 00:57:03,040 --> 00:57:04,280 ..it's autumn-time in the tent... 1115 00:57:04,320 --> 00:57:06,680 That's how we're going to do it. 1116 00:57:06,720 --> 00:57:08,000 I don't know what to say. 1117 00:57:08,040 --> 00:57:09,600 ..with a warming Signature... 1118 00:57:09,640 --> 00:57:11,160 Whoa! It's all steamy. 1119 00:57:11,200 --> 00:57:13,760 ..an obscure Technical... Do people like this, Gill? 1120 00:57:13,800 --> 00:57:15,360 Yes, the people do like this, Dylan. 1121 00:57:15,400 --> 00:57:17,240 ..and a stunning Showstopper... 1122 00:57:17,280 --> 00:57:18,480 One hell of a baker. 1123 00:57:18,520 --> 00:57:20,040 APPLAUSE That's amazing. 1124 00:57:20,080 --> 00:57:23,240 ..will have them all fearing the fall. 1125 00:57:23,280 --> 00:57:25,680 Whoa! Oh, good God. Are you OK? 1126 00:57:25,720 --> 00:57:28,480 Are you a Star Baker in the making? 1127 00:57:28,520 --> 00:57:35,800 If you'd like to apply for the next series of Bake Off, visit... 1128 00:57:47,680 --> 00:57:50,840 Subtitles by Red Bee Media