1 00:00:02,000 --> 00:00:04,040 Hi, welcome to the show. It's '70s week. I've had my hair done 2 00:00:04,080 --> 00:00:06,560 specially in a '70s style. Now, it is '70s week but 3 00:00:06,600 --> 00:00:08,800 it's a very serious, sophisticated show. 4 00:00:08,840 --> 00:00:11,760 So we won't be doing any of those cliches like disco balls - 5 00:00:11,800 --> 00:00:13,120 apart from Paul Hollywood's. 6 00:00:13,160 --> 00:00:15,600 And we certainly won't be doing lava lamps. 7 00:00:15,640 --> 00:00:18,920 As I said, this is a serious affair. 8 00:00:18,960 --> 00:00:21,800 Yee-ha, baby! 9 00:00:21,840 --> 00:00:24,280 Welcome to The Great British Bake Off. 10 00:00:24,320 --> 00:00:27,760 Ride the pony, baby! Ride the pony! 11 00:00:27,800 --> 00:00:29,840 That does look quite fun. Give us a go. 12 00:00:29,880 --> 00:00:31,880 LAUGHTER 13 00:00:36,880 --> 00:00:40,080 Last time... Ah! ..it was dessert week. 14 00:00:40,120 --> 00:00:42,240 Spotted dick is very nice. 15 00:00:42,280 --> 00:00:44,000 Dylan had a clean sweep... 16 00:00:44,040 --> 00:00:46,080 It's original and it's delicious. 17 00:00:46,120 --> 00:00:48,280 You've done something quite unique. 18 00:00:48,320 --> 00:00:50,840 ..with a handshake. Cheers, thank you. 19 00:00:50,880 --> 00:00:54,000 ..a win in the Technical and Star Baker. 20 00:00:54,040 --> 00:00:55,360 Tinned fruit... 21 00:00:55,400 --> 00:00:57,680 Paul, he's pure tinned peaches, isn't he? Yes! 22 00:00:57,720 --> 00:01:00,600 ..put Gill on the chopping block. It doesn't feel real. 23 00:01:00,640 --> 00:01:04,400 But it was Sumayah... I forgot an ingredient. 24 00:01:04,440 --> 00:01:06,200 ..who ultimately carried the can. 25 00:01:06,240 --> 00:01:08,360 It wasn't one specific event that let me down, 26 00:01:08,400 --> 00:01:10,840 it was just kind of like a series. 27 00:01:10,880 --> 00:01:12,960 This time... Ooh! 28 00:01:13,000 --> 00:01:15,000 ..we're going back to the '70s... 29 00:01:15,040 --> 00:01:19,040 Do you want to do some '70s moves? No. 30 00:01:19,080 --> 00:01:21,760 ..with a towering Signature... Ow, ow, ow, ow, ow. 31 00:01:21,800 --> 00:01:23,560 ..a retro Technical... 32 00:01:23,600 --> 00:01:24,960 LAUGHS 33 00:01:25,000 --> 00:01:26,520 Oh, my God, this is ridiculous. 34 00:01:26,560 --> 00:01:29,400 ..and show stopping vintage gateaux. 35 00:01:29,440 --> 00:01:31,360 Who will revel in the past? 36 00:01:31,400 --> 00:01:33,280 Took me straight back to the '70s, that did. 37 00:01:33,320 --> 00:01:35,640 ..and whose future... 38 00:01:35,680 --> 00:01:39,040 I have to laugh cos I'll cry. ..is hanging in the balance? 39 00:01:39,080 --> 00:01:41,320 I'm so stressed! Ah! 40 00:02:02,680 --> 00:02:07,840 Let's go '70s! Let's have a fun week, guys. Yeah. Quarterfinal. 41 00:02:07,880 --> 00:02:10,320 I definitely didn't think I'd make it this far but I feel like now, 42 00:02:10,360 --> 00:02:16,040 if I go home, at least I can be, like, quarter finalist. Whatever. 43 00:02:16,080 --> 00:02:18,480 We started out with 12 and now we're 5 and I'm still here 44 00:02:18,520 --> 00:02:21,120 and it's just like, it just feels like a massive privilege but also 45 00:02:21,160 --> 00:02:23,360 it's like, "Oh, OK, so I've done something right," you know? 46 00:02:23,400 --> 00:02:25,600 Do you know, I feel really weird today cos I'm, like, 47 00:02:25,640 --> 00:02:29,000 am I nervous about the baking or am I just nervous about how far we are? 48 00:02:29,040 --> 00:02:33,560 I think that is absolutely insane that I am here in the quarterfinal 49 00:02:33,600 --> 00:02:36,280 of The Great British Bake Off and now I'm like, 50 00:02:36,320 --> 00:02:38,400 "Right, babes, get to the final." 51 00:02:38,440 --> 00:02:41,800 Think I'm the only baker left that was alive in the '70s. 52 00:02:41,840 --> 00:02:43,360 But unless we're doing, uh, 53 00:02:43,400 --> 00:02:45,480 pineapple and cheese on sticks or jelly and ice cream, 54 00:02:45,520 --> 00:02:48,480 I don't think it's going to do me a lot of good! 55 00:02:51,320 --> 00:02:55,720 Welcome back to the tent, bakers, for 1970s week. 56 00:02:55,760 --> 00:02:59,640 Pretty much every week's 1970s week for me. I love the '70s. Really? 57 00:02:59,680 --> 00:03:03,080 Yeah, it's incredible. Sex Pistols, polyester, 58 00:03:03,120 --> 00:03:05,360 James Hunt, Bruce Lee, power cuts. 59 00:03:05,400 --> 00:03:07,040 They weren't so good, were they? No. 60 00:03:07,080 --> 00:03:09,440 So, for this week's Signature Bake, 61 00:03:09,480 --> 00:03:15,080 the judges would like you to bake that 1970s classic - profiteroles. 62 00:03:15,120 --> 00:03:17,920 Now, the judges are looking for a decorative stack 63 00:03:17,960 --> 00:03:20,600 of at least 30 profiteroles. 64 00:03:20,640 --> 00:03:22,680 You can use any style of filling that you like 65 00:03:22,720 --> 00:03:26,000 but when it comes to the flavours, think 1970s. 66 00:03:26,040 --> 00:03:28,320 So prawn cocktail, coal. 67 00:03:28,360 --> 00:03:30,760 You've got 2 hours and 30 minutes. 68 00:03:30,800 --> 00:03:33,400 On your marks. Get set. Bake! 69 00:03:36,320 --> 00:03:39,160 Right, here we go now. Oh, God. 70 00:03:39,200 --> 00:03:44,800 I know nothing much about the '70s. I was 20 years off, so... 71 00:03:44,840 --> 00:03:47,160 You don't remember the '70s, do you? You're too young. 72 00:03:47,200 --> 00:03:48,640 Yeah, I wasn't there, hon. 73 00:03:48,680 --> 00:03:51,840 When was you born? 2004. No! Yeah. 74 00:03:51,880 --> 00:03:54,960 Oh, my God. Everyone's so young in here. 75 00:03:55,000 --> 00:03:57,040 Food in the '70s gets a bad rap today 76 00:03:57,080 --> 00:04:03,680 so our idea is that we should revive some of those classic '70s bakes 77 00:04:03,720 --> 00:04:05,080 and see what the bakers make of them 78 00:04:05,120 --> 00:04:10,320 and so our Signature Challenge is profiteroles, which were very '70s. 79 00:04:10,360 --> 00:04:12,760 I do like a profiterole. I don't like stacking them up 80 00:04:12,800 --> 00:04:15,320 with hot caramel but I do like a profiterole. 81 00:04:15,360 --> 00:04:19,040 The key thing about this challenge is getting the choux right. 82 00:04:19,080 --> 00:04:21,200 It's about that dropping consistency, 83 00:04:21,240 --> 00:04:24,360 too much egg and it won't rise as much as it should 84 00:04:24,400 --> 00:04:26,040 and they'll be like blinis at the end of it. 85 00:04:26,080 --> 00:04:28,880 No pressure, be fine. Going to be fine. 86 00:04:28,920 --> 00:04:33,440 A good-size profiterole is almost slightly larger than a... 87 00:04:33,480 --> 00:04:34,960 I suppose a walnut. 88 00:04:35,000 --> 00:04:37,320 If they have too big a profiterole 89 00:04:37,360 --> 00:04:42,320 and fill it full of cream, which is soft, it will soften the profiterole 90 00:04:42,360 --> 00:04:45,200 and if you're doing a stack, the chances are it will collapse. 91 00:04:46,960 --> 00:04:49,520 Christiaan, good morning. Hello, Christiaan. How are you? 92 00:04:49,560 --> 00:04:51,680 Christiaan, tell us about your profiterole. 93 00:04:51,720 --> 00:04:54,040 I'm going to do, like, a black forest gateau. 94 00:04:54,080 --> 00:04:56,720 So we've got a chocolate choux pastry 95 00:04:56,760 --> 00:04:59,880 and then for the filling we've got a kirsch and cherry jam 96 00:04:59,920 --> 00:05:04,040 and a kirsch and chocolate namelaka which is, like, in-between, 97 00:05:04,080 --> 00:05:05,960 like a ganache and a mousse, basically. 98 00:05:06,000 --> 00:05:08,040 Christiaan's towering croquembouche 99 00:05:08,080 --> 00:05:12,120 will be decorated with fresh cherries and kirsch Chantilly cream. 100 00:05:12,160 --> 00:05:14,800 I love the sound of that. I'm a big fan of black forest gateau, 101 00:05:14,840 --> 00:05:17,160 so it's getting the blend of flavours all together, 102 00:05:17,200 --> 00:05:18,680 otherwise it's a little bit too heavy. 103 00:05:18,720 --> 00:05:21,760 Well, that's another thing I think because there is a lot of chocolate. 104 00:05:21,800 --> 00:05:23,720 That looks like something my dog left in the garden. 105 00:05:23,760 --> 00:05:25,760 Yeah, but you're not allowed to look at it yet. 106 00:05:25,800 --> 00:05:29,000 It needs to go in the oven first. That's a very '70s thing, yeah. 107 00:05:29,040 --> 00:05:31,480 All over our playground, that's what you'd see. 108 00:05:31,520 --> 00:05:33,120 Gross! 109 00:05:34,560 --> 00:05:38,280 ALISON: Christiaan might be inspired by seminal '70s flavours 110 00:05:38,320 --> 00:05:41,640 but Dylan's channelling the decade's most famous film. 111 00:05:41,680 --> 00:05:44,320 Whenever I think of the '70s I just think of Star Wars. 112 00:05:44,360 --> 00:05:46,520 It's wick... It's, like, my favourite. 113 00:05:46,560 --> 00:05:49,640 My dad basically indoctrinated me into it I don't complain 114 00:05:49,680 --> 00:05:50,920 because it's just amazing. 115 00:05:50,960 --> 00:05:53,720 Dylan's hoping the force will be with him today 116 00:05:53,760 --> 00:05:57,160 as he'll be attempting to build a droid-inspired profiterole stack 117 00:05:57,200 --> 00:05:59,960 supported with precision-engineered nougatine 118 00:06:00,000 --> 00:06:03,400 and filled with banana creme patissiere and salted caramel. 119 00:06:03,440 --> 00:06:07,200 Last week, handshake. Yeah. Won the Technical. Yeah. 120 00:06:07,240 --> 00:06:10,120 Star Baker. Yeah. I think you could take over from Paul. 121 00:06:10,160 --> 00:06:12,480 As what? Well, like, you know, 122 00:06:12,520 --> 00:06:15,080 in Showgirls where she kicks that one down the stairs, 123 00:06:15,120 --> 00:06:17,760 that's what we could do to Paul with the stairs over there. 124 00:06:17,800 --> 00:06:20,360 As he's coming across with his thumbs in his belt holes, 125 00:06:20,400 --> 00:06:22,760 we'll just... He always does that, doesn't he? He can't get 'em out. 126 00:06:22,800 --> 00:06:24,760 He's like that. Yeah, he just does that. 127 00:06:24,800 --> 00:06:28,400 That's cos he's always ready for a barn dance. 128 00:06:28,440 --> 00:06:31,240 Hi, Georgie. Hello. Hello, Georgie. How are you? 129 00:06:31,280 --> 00:06:33,680 Georgie, tell us about your profiterole. 130 00:06:33,720 --> 00:06:37,120 So mine's going to be in a croquembouche shape. 131 00:06:37,160 --> 00:06:41,720 And it's based on my favourite band Queen and Freddie Mercury. 132 00:06:41,760 --> 00:06:45,520 A white chocolate Freddie Mercury will stand atop Georgie's tower 133 00:06:45,560 --> 00:06:49,200 of profiteroles, which she will fill with white chocolate and coconut 134 00:06:49,240 --> 00:06:51,360 and dark chocolate and salted caramel. 135 00:06:51,400 --> 00:06:54,200 When you've practised this, how tall did it end up being? 136 00:06:54,240 --> 00:06:56,800 My stand is about there, so it's about this. OK. 137 00:06:56,840 --> 00:06:59,080 It's a decent size, then. Yeah. 138 00:06:59,120 --> 00:07:02,520 Before any of the bakers can start to stack, they must first 139 00:07:02,560 --> 00:07:05,640 get their choux pastry to the perfect piping consistency. 140 00:07:05,680 --> 00:07:08,840 Now, then, slowly and steadily with the egg. 141 00:07:08,880 --> 00:07:11,640 Which means having to rely on their baking experience 142 00:07:11,680 --> 00:07:14,120 to gauge just how much egg to add. 143 00:07:14,160 --> 00:07:15,800 You want to add them really gradually 144 00:07:15,840 --> 00:07:17,840 and just see when you have enough. 145 00:07:17,880 --> 00:07:22,080 But add too much and the choux will collapse under its own weight. 146 00:07:22,120 --> 00:07:24,280 So I picked it up and it creates a nice V, 147 00:07:24,320 --> 00:07:26,640 it's nice and shiny. So that's perfect. 148 00:07:27,680 --> 00:07:29,240 Yeah, that's OK to me. 149 00:07:29,280 --> 00:07:31,800 I feel, at the moment, 150 00:07:31,840 --> 00:07:36,440 it might actually benefit from slightly more eggs. 151 00:07:36,480 --> 00:07:39,080 Right, Illiyin, tell us all about your profiteroles, 152 00:07:39,120 --> 00:07:41,520 what are you doing? So I am doing two flavours. 153 00:07:41,560 --> 00:07:45,400 So I have a white chocolate diplomat with raspberry jam 154 00:07:45,440 --> 00:07:50,440 and then a brown butter caramel with hazelnut and amaretto diplomat. 155 00:07:50,480 --> 00:07:52,400 It sounds great. Is there a theme to this? 156 00:07:52,440 --> 00:07:56,600 So this is an ode to the afro, all in very bright '70s colours. 157 00:07:56,640 --> 00:07:58,720 Oh, I love this, this is great. 158 00:07:58,760 --> 00:08:00,920 It was a time when you could be authentically 159 00:08:00,960 --> 00:08:03,960 sort of in your natural hair... Yeah. ..as a black woman 160 00:08:04,000 --> 00:08:05,520 and I think I want to celebrate that. 161 00:08:05,560 --> 00:08:08,480 NOEL: Illiyin will decorate her colourful croquembouche 162 00:08:08,520 --> 00:08:10,160 with micro sponge afros, 163 00:08:10,200 --> 00:08:13,200 edible flowers and isomalt afro silhouettes. 164 00:08:13,240 --> 00:08:15,920 While you're here, look like you're chilling out, do you want to... 165 00:08:15,960 --> 00:08:18,320 Do you want to do some '70s move? 166 00:08:18,360 --> 00:08:19,440 No. 167 00:08:19,480 --> 00:08:22,000 LAUGHTER 168 00:08:22,040 --> 00:08:24,520 I'm never that chilled, never that chilled. 169 00:08:24,560 --> 00:08:27,400 Before their profiteroles can be baked, 170 00:08:27,440 --> 00:08:30,600 they must first be piped into the perfect portions. 171 00:08:30,640 --> 00:08:34,000 I'm making loads so then I can pick the best ones. 172 00:08:34,040 --> 00:08:37,800 So I'm just popping down the peaks, just keeps their shape a bit more. 173 00:08:37,840 --> 00:08:41,440 So we've got a chocolate choux pastry topped with a craquelin, 174 00:08:41,480 --> 00:08:44,240 it's a really thin biscuit that you put over the top 175 00:08:44,280 --> 00:08:47,080 and it kind of melts over the whole choux pastry 176 00:08:47,120 --> 00:08:49,800 and it just gives it a lovely crunch. 177 00:08:49,840 --> 00:08:51,400 Right. 178 00:08:51,440 --> 00:08:54,960 So these are going in now. I want to set a timer. 179 00:08:55,000 --> 00:08:56,360 So they bake for 30 minutes. 180 00:08:56,400 --> 00:08:59,640 So at 25 minutes I'll open them, poke them, 181 00:08:59,680 --> 00:09:02,680 and then leave them for another five minutes. 182 00:09:02,720 --> 00:09:04,960 Morning, Gill. Hello, Gill. Hello, there. 183 00:09:05,000 --> 00:09:07,720 So, Gill, tell us all about your profiteroles, what are you doing? 184 00:09:07,760 --> 00:09:10,160 So my most treasured possession in the world 185 00:09:10,200 --> 00:09:13,800 is a 1970s Christmas tree that my parents bought 186 00:09:13,840 --> 00:09:16,920 the first year they were married, in 1970, and I still have it. 187 00:09:16,960 --> 00:09:20,240 Good condition? Slightly wonky now but I'm modelling this on it 188 00:09:20,280 --> 00:09:22,040 so I've got an excuse if it goes wrong. Brilliant. 189 00:09:22,080 --> 00:09:25,240 Filled with a chocolate and hazelnut creme patissiere 190 00:09:25,280 --> 00:09:27,480 and coated with red and green craquelin, 191 00:09:27,520 --> 00:09:30,200 Gill's choux will be stacked and secured with caramel 192 00:09:30,240 --> 00:09:32,760 in tribute to her beloved Christmas tree. 193 00:09:32,800 --> 00:09:35,280 The '70s was bonkers, weren't it? It was. 194 00:09:35,320 --> 00:09:37,520 The clothes were bonkers, the colours were bonkers. Bonkers. 195 00:09:37,560 --> 00:09:40,360 TV shows were bonkers, the kids' TV shows were even more bonkers. 196 00:09:40,400 --> 00:09:43,240 Even more bonkers. But good music. We were lucky, weren't we? 197 00:09:43,280 --> 00:09:46,840 We had it all, didn't we? We had sort of Slade. We had vinyl. 198 00:09:46,880 --> 00:09:50,200 We had to go and buy vinyl and put them on with a needle. 199 00:09:50,240 --> 00:09:51,880 Needle, and be really careful. 200 00:09:51,920 --> 00:09:54,720 I mean, if you show that to children now, they'd go, 201 00:09:54,760 --> 00:09:57,840 "Why would you bother with that?" "What's all this about?" 202 00:09:57,880 --> 00:10:01,440 "What are you, Victorian?" All right, good luck. Oh, thank you. 203 00:10:04,320 --> 00:10:07,520 Look, it's a little Paul Hollywood. Just about to give a handshake. 204 00:10:07,560 --> 00:10:10,080 "It's a lovely bake. It's a lovely bake." 205 00:10:11,960 --> 00:10:13,760 Bakers, you're halfway through. 206 00:10:13,800 --> 00:10:15,560 While choux buns bake... 207 00:10:15,600 --> 00:10:18,400 So I've just started the, uh, namelaka, 208 00:10:18,440 --> 00:10:20,560 so I'm just pouring in the cold cream now. 209 00:10:20,600 --> 00:10:22,400 ..attention turns to fillings. 210 00:10:22,440 --> 00:10:24,600 This is just my creme patissiere. 211 00:10:24,640 --> 00:10:26,720 I want the filling to sort of have body, 212 00:10:26,760 --> 00:10:29,280 so I've just got to make sure that the creams are thick enough. 213 00:10:29,320 --> 00:10:31,920 But while most are focused on flavours... 214 00:10:31,960 --> 00:10:34,040 My banana creme pat, that's just now chilling now, 215 00:10:34,080 --> 00:10:36,920 so I'm going to get my nougatine going. 216 00:10:36,960 --> 00:10:38,400 ..Christiaan... 217 00:10:38,440 --> 00:10:40,200 Oh. 218 00:10:40,240 --> 00:10:41,680 ..has other concerns. 219 00:10:41,720 --> 00:10:43,120 They look as if they're not rising. 220 00:10:43,160 --> 00:10:47,080 Yeah, no, no, they should be, like, puffing now. They look like macaron. 221 00:10:47,120 --> 00:10:48,960 They're not as puffed as I want them to be. 222 00:10:49,000 --> 00:10:51,200 You want them to be slightly higher 223 00:10:51,240 --> 00:10:53,800 and also they've lost a bit of colour. 224 00:10:53,840 --> 00:10:57,280 So I don't know if I should start them again. 225 00:10:57,320 --> 00:10:59,760 Are you all right, Christiaan? 226 00:10:59,800 --> 00:11:01,800 Oh, my choux's just, like, went all flat. 227 00:11:01,840 --> 00:11:04,680 Are you going to do it again? Yeah. How long do they take to bake? 228 00:11:04,720 --> 00:11:06,960 25 minutes. OK. And then they need to cool down 229 00:11:07,000 --> 00:11:10,000 and you need to fill them. So, it's like... So it's tight. 230 00:11:10,040 --> 00:11:13,280 It is a bit tight. Right. But it is what it is, so. You can do it. 231 00:11:13,320 --> 00:11:15,400 Thank you. Thank you, Noel. I'll leave you, I'll leave you. 232 00:11:15,440 --> 00:11:17,400 So I'm going to try to do them again but I'm not sure 233 00:11:17,440 --> 00:11:19,600 if I'm going to make it so we'll see. 234 00:11:19,640 --> 00:11:22,000 Bakers, you have one hour left. 235 00:11:22,040 --> 00:11:23,280 Time to go. 236 00:11:23,320 --> 00:11:26,640 Whilst Christiaan races to remake his profiteroles... 237 00:11:26,680 --> 00:11:28,480 I added a bit more eggs than I normally do 238 00:11:28,520 --> 00:11:30,720 and I think that's where I went wrong. I shouldn't have done that. 239 00:11:30,760 --> 00:11:34,760 The rest of the bakers... Ooh! ..are already out and starting to fill. 240 00:11:34,800 --> 00:11:38,680 This is my salted caramel sauce. I'm not using very much because, uh, 241 00:11:38,720 --> 00:11:40,680 you have the caramel on the outside as well 242 00:11:40,720 --> 00:11:42,440 and you don't want it to be caramel overload. 243 00:11:42,480 --> 00:11:44,440 But while well-balanced flavours are important... 244 00:11:44,480 --> 00:11:47,280 Think white chocolate brings out the flavour of coconut. 245 00:11:47,320 --> 00:11:51,120 ..managing the moisture inside the choux is crucial. 246 00:11:51,160 --> 00:11:52,400 When you add this cream to them 247 00:11:52,440 --> 00:11:55,080 that's going to soften them a little bit. And then when you're stacking 248 00:11:55,120 --> 00:11:57,120 you don't want it flopping all over the place. 249 00:11:57,160 --> 00:11:59,720 And the bigger the bun, the more it must be filled. 250 00:11:59,760 --> 00:12:01,880 Very big ones, aren't they? They're really big. They're huge. 251 00:12:01,920 --> 00:12:05,560 They're very big. Great big afros. Exactly. They need to be big. 252 00:12:05,600 --> 00:12:07,520 So that's in. 253 00:12:07,560 --> 00:12:09,960 But I just realised I've got a few choux buns that are all right 254 00:12:10,000 --> 00:12:11,760 so I'm going to use those for the bottom layer 255 00:12:11,800 --> 00:12:14,600 so I can already start filling them and, you know, start something. 256 00:12:14,640 --> 00:12:18,040 While Christiaan tries to revive a few of his sunken choux... 257 00:12:18,080 --> 00:12:20,680 It's just a little bit stressful, isn't it? The rest of the bakers 258 00:12:20,720 --> 00:12:23,320 have made a start on their decorative elements. 259 00:12:23,360 --> 00:12:26,160 So I need to make my Freddie Mercury now. 260 00:12:26,200 --> 00:12:30,040 I'm making some isomalt afros, like, sort of women silhouettes. 261 00:12:30,080 --> 00:12:33,120 Um, I've got an afro pick as well, which will go at the top. 262 00:12:33,160 --> 00:12:36,720 This is my nougatine to make my, like, stand. 263 00:12:38,040 --> 00:12:39,760 Christiaan, do you need a hand with anything? 264 00:12:39,800 --> 00:12:42,200 Is there anything I can do? Oh, maybe in a bit. Oh, don't worry, 265 00:12:42,240 --> 00:12:44,520 just carry on. Thank you. If you need hands then just shout. 266 00:12:44,560 --> 00:12:47,080 Oh, thank you. How much time do we have? 267 00:12:47,120 --> 00:12:49,680 Bakers, you have half an hour left. 268 00:12:49,720 --> 00:12:52,280 So stressed! Ah! Right. 269 00:12:52,320 --> 00:12:54,480 For those with their profiteroles filled... 270 00:12:54,520 --> 00:12:57,320 Let's just go. ..construction can begin. 271 00:12:57,360 --> 00:13:00,800 I'm sticking it with caramel and just hopefully that's strong enough. 272 00:13:00,840 --> 00:13:02,760 Oh, steady, Illiyin, steady. 273 00:13:04,040 --> 00:13:06,800 I'm doing filling and building at the same time. 274 00:13:06,840 --> 00:13:09,080 But it's just getting it all in, in the time now. 275 00:13:09,120 --> 00:13:11,960 Oh, it's so messy. And it's stressing me out 276 00:13:12,000 --> 00:13:13,800 because I know how much of a perfectionist I am. 277 00:13:13,840 --> 00:13:17,560 It's like Lego, isn't it? Yeah! Yeah, but Lego doesn't burn you. 278 00:13:17,600 --> 00:13:20,440 Ow, ow, ow, ow, ow. Hot, hot, hot, hot, hot. 279 00:13:20,480 --> 00:13:22,400 It should be further but I just... 280 00:13:24,320 --> 00:13:26,480 But that's basically done. Now it just might collapse, 281 00:13:26,520 --> 00:13:27,920 that's, like, my main worry. 282 00:13:27,960 --> 00:13:31,560 There we go. Oh, that's a big one, that's juicy. 283 00:13:31,600 --> 00:13:33,800 Christiaan, do you need a hand? Would you be able to, like, 284 00:13:33,840 --> 00:13:36,680 fill them with just a little bit of jam and then put in this namelaka? 285 00:13:36,720 --> 00:13:39,800 Yeah. Oh, you're an angel, Dylan, honestly. 286 00:13:39,840 --> 00:13:42,320 There's one more going on after this. 287 00:13:42,360 --> 00:13:45,040 And then I need to get Freddie and everything done then. 288 00:13:48,640 --> 00:13:50,680 Five minutes left. 289 00:13:50,720 --> 00:13:53,200 Oh, that's not good. You know what we could do in five minutes? 290 00:13:53,240 --> 00:13:55,000 We could dance. 291 00:13:56,680 --> 00:14:00,200 I mean, I hope it's going to stay like that. Is it going? 292 00:14:00,240 --> 00:14:02,440 Oh, don't fall on me. 293 00:14:02,480 --> 00:14:05,960 The same paranoia I have at home, have I got my baubles evenly spaced? 294 00:14:06,000 --> 00:14:07,280 LAUGHTER 295 00:14:08,560 --> 00:14:09,600 He's on. 296 00:14:09,640 --> 00:14:11,360 Afro there. 297 00:14:11,400 --> 00:14:14,200 Is there anything else I can help you with? No, thank you. OK. 298 00:14:14,240 --> 00:14:17,640 Bakers, you've got one minute left. 299 00:14:17,680 --> 00:14:19,760 It, like, on the sqwonk, why? 300 00:14:19,800 --> 00:14:20,960 Oh, hello. 301 00:14:21,000 --> 00:14:24,240 Yeah, I think it's a bit messy but always is. 302 00:14:24,280 --> 00:14:26,600 It's so annoying cos it goes on the wonk a little bit, doesn't it? 303 00:14:26,640 --> 00:14:28,520 That's loking a bit '70s, innit? 304 00:14:28,560 --> 00:14:32,520 Bakers, your time is up. 305 00:14:32,560 --> 00:14:35,880 Please step away from your profiteroles. 306 00:14:35,920 --> 00:14:38,560 Mate, I can't believe you managed to hustle that out. 307 00:14:38,600 --> 00:14:40,880 That looks amazing. 308 00:14:40,920 --> 00:14:43,000 That's going to collapse. It's going to go, isn't it? 309 00:14:43,040 --> 00:14:45,920 I'm not going to move. I'm going to stay here with it. 310 00:14:50,960 --> 00:14:54,240 The bakers' 1970s profiterole stacks 311 00:14:54,280 --> 00:14:57,920 now face the judgment of Paul and Prue. 312 00:14:57,960 --> 00:14:59,400 Illiyin, hello. Hello. 313 00:15:04,600 --> 00:15:06,320 I love the colours. Thank you. 314 00:15:06,360 --> 00:15:09,560 The colours look amazing. Obviously, structurally it's not sound. 315 00:15:09,600 --> 00:15:13,400 I sat here and it just started going oh-oh-oh-oh. Yeah. 316 00:15:13,440 --> 00:15:16,160 This one's the raspberry and white chocolate? Yes. 317 00:15:16,200 --> 00:15:18,960 My goodness, that cream looks wonderful. 318 00:15:21,680 --> 00:15:23,160 I think that's beautiful. 319 00:15:23,200 --> 00:15:25,760 Cream is lovely, raspberry's nice and fresh. 320 00:15:25,800 --> 00:15:29,440 Mm, sharp. It is nice and sharp. And the pastry's nice. 321 00:15:29,480 --> 00:15:32,480 It's thin, it's baked through. Pretty good. 322 00:15:32,520 --> 00:15:36,960 This is the brown butter, caramel and then the hazelnut and amaretto. 323 00:15:37,000 --> 00:15:38,480 Mm. 324 00:15:38,520 --> 00:15:41,880 I think it is absolutely delicious. This is so good. 325 00:15:41,920 --> 00:15:44,360 Thank you. I think your amaretti, the flavours, again, 326 00:15:44,400 --> 00:15:46,960 the nut flavour as well that comes through, 327 00:15:47,000 --> 00:15:48,840 it's delicious, almost tastes like a praline 328 00:15:48,880 --> 00:15:51,000 because you've got the caramel there as well. 329 00:15:51,040 --> 00:15:52,640 I think what part of the problem is, 330 00:15:52,680 --> 00:15:54,440 because the rolls are so big, you've filled them 331 00:15:54,480 --> 00:15:57,320 with a very soft cream, uh, that's why it's collapsed. 332 00:15:57,360 --> 00:15:59,440 But I like the flavours, I think the flavours are excellent. 333 00:15:59,480 --> 00:16:00,680 Thank you so much. 334 00:16:08,880 --> 00:16:11,000 I like the look of it. Bit of a lean to it. It's perfectly stable, 335 00:16:11,040 --> 00:16:14,520 though. Yeah. There is a coconut creme pat, 336 00:16:14,560 --> 00:16:17,480 there's an almond in there, whole almond as well. 337 00:16:18,800 --> 00:16:21,840 I do like the coconut with the white chocolate with the nut inside, 338 00:16:21,880 --> 00:16:23,320 it works beautifully well. 339 00:16:23,360 --> 00:16:25,720 And then the yellow ones are chocolate creme pat 340 00:16:25,760 --> 00:16:28,840 with a salted caramel centre. 341 00:16:28,880 --> 00:16:32,480 The caramel is lovely. Mm. There's an indulgence to it 342 00:16:32,520 --> 00:16:35,240 and that works beautifully as well with the chocolate on the outside. 343 00:16:35,280 --> 00:16:38,120 So, overall, I think your flavours are excellent. Thank you. 344 00:16:38,160 --> 00:16:40,320 Freddie would be proud. Oh, yay! 345 00:16:46,320 --> 00:16:47,760 I like the look of these, 346 00:16:47,800 --> 00:16:50,560 they're probably, I mean, the bake feels good. 347 00:16:50,600 --> 00:16:53,400 I was just thinking it may need a little bit more colour. OK. 348 00:16:53,440 --> 00:16:55,320 Overall, I think they look quite neat. 349 00:16:55,360 --> 00:16:59,240 So it's filled with a chocolate hazelnut creme patisserie. 350 00:17:01,400 --> 00:17:03,160 Mm-hm. Very hazelnutty. 351 00:17:03,200 --> 00:17:05,920 Mm, the hazelnut comes through quite nicely with the chocolate. 352 00:17:05,960 --> 00:17:10,440 It's not wildly exciting but it is really very competent. 353 00:17:10,480 --> 00:17:11,880 Simple but effective. 354 00:17:11,920 --> 00:17:14,440 Bit like myself. LAUGHTER 355 00:17:14,480 --> 00:17:16,640 Thank you very much, Gill. Thank you. 356 00:17:24,240 --> 00:17:26,200 Looks great. It does look nice. Looks very attractive. 357 00:17:26,240 --> 00:17:29,160 And they're very uniform, they look really good. Thank you. 358 00:17:29,200 --> 00:17:32,760 So we've got a chocolate choux pastry with a cocoa craquelin on top 359 00:17:32,800 --> 00:17:35,720 and then inside we've got a kirsch and cherry jam 360 00:17:35,760 --> 00:17:38,760 and a kirsch and chocolate namelaka. 361 00:17:38,800 --> 00:17:42,960 And on the outside we have some, kirsch, uh, Chantilly cream. 362 00:17:45,000 --> 00:17:47,720 It's quite boozy. It is quite boozy. 363 00:17:47,760 --> 00:17:50,680 It is strong but you can get away with it with that, 364 00:17:50,720 --> 00:17:53,080 and actually I tried it with some of the cream on the outside 365 00:17:53,120 --> 00:17:55,320 and you do need that cream with the chocolate inside as well. 366 00:17:55,360 --> 00:17:58,400 Yeah, I think so, yeah, definitely. Together it's beautiful. 367 00:17:58,440 --> 00:18:00,680 And it really screams of black forest gateaux as well 368 00:18:00,720 --> 00:18:03,680 so I think you've done really well. Really well. Thank you very much. 369 00:18:10,240 --> 00:18:12,080 The nougatine works fantastic. 370 00:18:12,120 --> 00:18:15,000 You could see this in a London department store, couldn't you, 371 00:18:15,040 --> 00:18:17,080 for sale? Yeah, all right, yeah, I'll take that. 372 00:18:17,120 --> 00:18:19,440 I'm going to see if we can get into it cos I think it looks ama... Oh, 373 00:18:19,480 --> 00:18:21,600 wow, you can get into it really easily as well. 374 00:18:21,640 --> 00:18:26,640 So mine is filled with a banana creme diplomat, 375 00:18:26,680 --> 00:18:30,040 a little bit of salted caramel and then they're coated in caramel. 376 00:18:33,560 --> 00:18:36,920 I love the salted caramel tone right at the top as well... Yeah. 377 00:18:36,960 --> 00:18:39,120 ..with the flavour, the banana comes through beautifully. 378 00:18:39,160 --> 00:18:42,040 The choux is baked very well. 379 00:18:42,080 --> 00:18:43,680 What I do like is the thin caramel 380 00:18:43,720 --> 00:18:47,000 because you can get into it and take what you need. Oh, cheers. 381 00:18:47,040 --> 00:18:48,640 Yeah. 382 00:18:48,680 --> 00:18:51,720 Oh, sweet! I'm sick of giving them to you. Well done. 383 00:18:51,760 --> 00:18:54,080 Oh, wicked, cheers. Thank you. Watch out, watch out, watch out. 384 00:18:54,120 --> 00:18:56,200 It's going, it's going. Oh, it's dying now. It's going. 385 00:18:56,240 --> 00:18:58,080 Well, we did take out its support. 386 00:18:58,120 --> 00:19:01,600 Yeah. We did take out its support, yeah, but that, that is... 387 00:19:01,640 --> 00:19:03,960 Beautiful. That's mighty impressive. 388 00:19:04,000 --> 00:19:05,560 Cool. Wicked! 389 00:19:05,600 --> 00:19:09,440 Well done, Dylan. Thank you. Very good. That's so cool. Lovely. 390 00:19:13,400 --> 00:19:15,600 That went better than what I thought. 100%. 391 00:19:15,640 --> 00:19:17,040 I didn't think I'd get a handshake. 392 00:19:17,080 --> 00:19:19,840 Dylan obviously got another handshake. I love him so much 393 00:19:19,880 --> 00:19:23,520 but, like, come on, cut us some slack. He's in another league. 394 00:19:23,560 --> 00:19:27,720 He's very, very good. Annoyingly good. Bless him. Grr. 395 00:19:27,760 --> 00:19:29,800 Yeah, I'm so happy that I decided 396 00:19:29,840 --> 00:19:31,120 to go at it again with the choux buns 397 00:19:31,160 --> 00:19:33,680 because I know I can do a good choux bun and, well, 398 00:19:33,720 --> 00:19:35,600 obviously that showed in the second batch 399 00:19:35,640 --> 00:19:38,760 so I'm really glad I took that chance. And I feel like it paid off. 400 00:19:38,800 --> 00:19:42,560 Rule of thumb in this tent is don't be the worst and... 401 00:19:42,600 --> 00:19:44,760 ..unfortunately that's where I am. 402 00:19:46,240 --> 00:19:48,600 While the bakers could plan for their profiteroles, 403 00:19:48,640 --> 00:19:51,720 the next challenge is a gingham-guarded mystery. 404 00:19:56,480 --> 00:19:59,400 Bakers, for your Technical Challenge 405 00:19:59,440 --> 00:20:04,520 this has been set by the it girl of the 1970s - Paul. 406 00:20:04,560 --> 00:20:06,960 LAUGHTER 407 00:20:07,000 --> 00:20:09,880 Paul, any '70s wisdom for our lovely bakers? 408 00:20:09,920 --> 00:20:12,280 You'll certainly know this bake but, remember, 409 00:20:12,320 --> 00:20:14,560 this is all about the textures. 410 00:20:14,600 --> 00:20:18,800 Ooh. Now, as always, this challenge is judged blind 411 00:20:18,840 --> 00:20:22,200 so, Paul and Prue, you may now leave the tent. 412 00:20:22,240 --> 00:20:24,720 Look at them, strutting out like a couple of John Travoltas 413 00:20:24,760 --> 00:20:26,760 in Saturday Night Fever. 414 00:20:26,800 --> 00:20:30,200 So for your Technical Challenge Paul would like you to bake 415 00:20:30,240 --> 00:20:32,360 a banoffee pie. 416 00:20:32,400 --> 00:20:35,480 Ah! Your banoffee pie should consist 417 00:20:35,520 --> 00:20:39,520 of a buttery shortcrust pastry case 418 00:20:39,560 --> 00:20:43,800 filled with perfectly set caramel and banana slices. 419 00:20:43,840 --> 00:20:45,520 And the whole thing should be finished off 420 00:20:45,560 --> 00:20:48,160 with a beautifully piped Chantilly cream. 421 00:20:48,200 --> 00:20:50,800 You have 2 hours and 30 minutes. 422 00:20:50,840 --> 00:20:53,800 On your marks. Get set. Bake! 423 00:20:56,960 --> 00:20:58,360 LAUGHS 424 00:20:58,400 --> 00:21:00,600 Oh, my God, this is ridiculous. 425 00:21:00,640 --> 00:21:03,400 What?! There's no instructions whatsoever. 426 00:21:03,440 --> 00:21:07,760 He's literally just given us the quantity. Oh, you're joking. 427 00:21:07,800 --> 00:21:10,800 He's so out of order. He's so out of order. 428 00:21:10,840 --> 00:21:14,360 "Make the banoffee pie, decorate with cream piped as petals," 429 00:21:14,400 --> 00:21:16,160 and that is it. Wow. 430 00:21:16,200 --> 00:21:18,240 This is... This is cruel. 431 00:21:19,720 --> 00:21:23,640 So, Paul, I'm in two minds about banoffee pie. Really? Why? 432 00:21:23,680 --> 00:21:27,080 Because it's so sweet. That's the point. 433 00:21:27,120 --> 00:21:30,240 Well, I don't think it needs to be that sweet but we'll see. 434 00:21:30,280 --> 00:21:32,400 Anyway, it looks very beautiful, tell me about it. 435 00:21:32,440 --> 00:21:35,000 It's a classic 1970s cake, essentially, 436 00:21:35,040 --> 00:21:38,160 but it's all about the textures. The shortcrust pastry, 437 00:21:38,200 --> 00:21:39,840 the caramel and the cream. 438 00:21:39,880 --> 00:21:43,280 Now, we haven't actually given them a recipe. At all? 439 00:21:43,320 --> 00:21:45,080 No, they've got all the ingredients. 440 00:21:45,120 --> 00:21:47,200 But we haven't given them the method. 441 00:21:47,240 --> 00:21:49,080 They should know how to make a shortcrust pastry. 442 00:21:49,120 --> 00:21:51,800 But if you overdo your water, it'll end up being like rubber. 443 00:21:51,840 --> 00:21:53,480 You want that crack. 444 00:21:53,520 --> 00:21:55,800 Yeah, that's good pastry. 445 00:21:55,840 --> 00:21:57,800 The second part is the caramel itself. 446 00:21:57,840 --> 00:22:00,640 If you take your caramel too far, it goes very bitter 447 00:22:00,680 --> 00:22:02,800 and you're not going to get the flavour of a caramel 448 00:22:02,840 --> 00:22:05,840 which is what you want, and that's the point of a banoffee pie. 449 00:22:05,880 --> 00:22:09,360 I'm sold now. You've told me that it's delicious. I'll believe it. 450 00:22:14,160 --> 00:22:16,840 That's really nice, you know. I have to admit, it's delicious. 451 00:22:16,880 --> 00:22:20,480 It's a real treat. That and going to Anfield in the '70s. 452 00:22:20,520 --> 00:22:22,680 THEY LAUGH 453 00:22:24,720 --> 00:22:27,960 I'm going to make the pastry dough first. This is a shortcrust pastry. 454 00:22:28,000 --> 00:22:30,800 So I've just got my salt, butter and sugar in here. 455 00:22:30,840 --> 00:22:34,080 Just got to make sure I don't add too much water to it. 456 00:22:34,120 --> 00:22:36,520 This might need a little bit more water. 457 00:22:36,560 --> 00:22:38,920 It's probably too much now, honest to God. 458 00:22:38,960 --> 00:22:41,640 It is tricky cos at the moment it looks really dry, like, 459 00:22:41,680 --> 00:22:43,760 you feel like, "Oh, I want to add more water," 460 00:22:43,800 --> 00:22:46,920 but then you risk it becoming a bit too tough. 461 00:22:46,960 --> 00:22:49,200 See, I've used the amount of water he said 462 00:22:49,240 --> 00:22:51,520 but it still looks quite crumbly, but it needs more. 463 00:22:51,560 --> 00:22:54,080 Feel like you know your way around a banoffee easy. 464 00:22:54,120 --> 00:22:56,960 I've never made a banoffee before. Stop it, come on. 465 00:22:57,000 --> 00:22:59,120 You've baked banoffee. I've never baked banoffee. 466 00:22:59,160 --> 00:23:01,880 I've been round your house when you've made banoffee. 467 00:23:01,920 --> 00:23:05,560 It's all you ever serve. Every dinner party I've gone to... 468 00:23:05,600 --> 00:23:08,960 I don't believe you've ever been to Bolton. ..banoffee again. 469 00:23:09,000 --> 00:23:11,520 The key is to kind of not work it too much. 470 00:23:11,560 --> 00:23:15,080 I'm doing it by hand. Otherwise it'll go quite tough. 471 00:23:15,120 --> 00:23:19,280 Yeah, that's it. Hopefully it's nice and short. 472 00:23:19,320 --> 00:23:21,160 I'm going to roll it, think it's going to be... 473 00:23:21,200 --> 00:23:22,520 Need to be quite thin cos it's... 474 00:23:22,560 --> 00:23:25,760 This is the quantity they've given us for that size tin. 475 00:23:25,800 --> 00:23:27,320 Well, pastry's going in the tin. 476 00:23:27,360 --> 00:23:30,800 You want it to be thin but you want it to hold. 477 00:23:30,840 --> 00:23:33,320 I like the look of this, it's still crumbling on the edges. 478 00:23:33,360 --> 00:23:36,640 How you doing? Come on, you must be feeling good, handshake. Yeah. 479 00:23:36,680 --> 00:23:38,920 Handshake Dylan. But this has thrown me off a lot more 480 00:23:38,960 --> 00:23:41,800 than I thought it would. Why? Because I've never made this before. 481 00:23:41,840 --> 00:23:43,800 Well, it looks like a nice pastry to me. 482 00:23:43,840 --> 00:23:45,280 OK, you haven't got a method 483 00:23:45,320 --> 00:23:47,840 but who needs a method when you're Dylan? 484 00:23:47,880 --> 00:23:49,960 OK, it's going in, with the baking beans. 485 00:23:50,000 --> 00:23:54,120 I'm going to give it 15 minutes like that and see how we're doing. 486 00:23:54,160 --> 00:23:57,080 I honestly have no clue how long to bake this for. 487 00:23:57,120 --> 00:23:59,800 I think it takes about half an hour, I'm not too sure. 488 00:23:59,840 --> 00:24:02,680 Are we at the stage now when we're so competitive with each other, 489 00:24:02,720 --> 00:24:04,960 could you ask anybody? Oh, no, no-one would say. 490 00:24:05,000 --> 00:24:07,160 Is it one of those situations? Yeah, yeah. You can't ask 491 00:24:07,200 --> 00:24:09,280 cos they'd be like... It's like, before you were friends. 492 00:24:09,320 --> 00:24:11,680 Yeah, yeah. Now we're enemies. 493 00:24:11,720 --> 00:24:13,840 So now I'm starting the caramel. 494 00:24:13,880 --> 00:24:16,560 Oh, it's not always my strong point, I guess. 495 00:24:16,600 --> 00:24:19,040 The one thing I said before I came in, I said please don't let it be 496 00:24:19,080 --> 00:24:21,440 caramel again. I'm just melting my sugar. 497 00:24:21,480 --> 00:24:24,560 I just don't want it to catch. You want to take it far enough 498 00:24:24,600 --> 00:24:27,840 but not too far cos in an instant it just goes burnt. 499 00:24:27,880 --> 00:24:30,800 Can you see the sweat dripping down my forehead? Are you really hot? 500 00:24:30,840 --> 00:24:34,440 I've got a vest on under here. What is this, velvet? Velvet, yeah. 501 00:24:34,480 --> 00:24:37,320 Velvet! Who wears velvet on the hottest day of the year? 502 00:24:37,360 --> 00:24:41,720 I know, I know, mate. What are you... It's a bad idea. 503 00:24:43,200 --> 00:24:45,560 Bakers, you are halfway through. 504 00:24:45,600 --> 00:24:48,360 That's been 15 minutes. 505 00:24:48,400 --> 00:24:50,800 I'm going to get my pastry out, take the beans off 506 00:24:50,840 --> 00:24:52,840 and I'll put it back in to bake. 507 00:24:52,880 --> 00:24:55,640 It doesn't get a colour, like, it's just pale. 508 00:24:55,680 --> 00:24:59,200 Beans out. Back in it goes. It's going in. 509 00:24:59,240 --> 00:25:01,080 You've made a banoffee, come on. 510 00:25:01,120 --> 00:25:03,320 I don't like banoffee, I don't like bananas. What? 511 00:25:03,360 --> 00:25:06,400 Don't like bananas? The texture of them. They're just slimy. 512 00:25:06,440 --> 00:25:08,960 Have you ever had a straight banana? 513 00:25:09,000 --> 00:25:12,040 No, I've had one that's, like, long and straight 514 00:25:12,080 --> 00:25:14,960 and then curved at the end. Pow, go away! 515 00:25:15,000 --> 00:25:17,360 I'm so gullible, Noel, I'll just answer to anything 516 00:25:17,400 --> 00:25:19,400 so don't do it to me. 517 00:25:19,440 --> 00:25:22,200 Right, so the sugar's melted nicely. 518 00:25:22,240 --> 00:25:23,760 We're going to get the cream in 519 00:25:23,800 --> 00:25:26,520 and then we're going to get it up to temperature. 520 00:25:26,560 --> 00:25:29,720 If you go too far you can get it too chewy, like a toffee. 521 00:25:29,760 --> 00:25:32,280 Take it off too soon, it'll be just like a pouring sauce. 522 00:25:32,320 --> 00:25:35,040 I just took it to a, like, caramel. I didn't take it too dark. 523 00:25:35,080 --> 00:25:37,000 This isn't the kind of thing you want dark caramel for, 524 00:25:37,040 --> 00:25:38,240 I don't think. 525 00:25:40,480 --> 00:25:43,240 This always seems to take forever. 526 00:25:43,280 --> 00:25:46,680 See, it's going thick there. Yeah, fingers crossed. 527 00:25:46,720 --> 00:25:49,200 You can see it on the sides that it does set nicely. So that's good. 528 00:25:52,000 --> 00:25:54,680 I'm just going to add a little bit of happiness in here. 529 00:25:56,960 --> 00:26:00,320 GASPING 530 00:26:00,360 --> 00:26:01,800 She fell off? 531 00:26:01,840 --> 00:26:07,600 Don't come over here! Leave me! Leave me in my shame! 532 00:26:07,640 --> 00:26:11,920 LAUGHTER 533 00:26:16,040 --> 00:26:17,640 Oh, Alison. 534 00:26:17,680 --> 00:26:21,280 It's the best thing I've ever seen, ever. 535 00:26:21,320 --> 00:26:24,240 I missed my footing. 536 00:26:24,280 --> 00:26:25,600 Wow. 537 00:26:25,640 --> 00:26:29,040 This is what I meant to do. Don't do it again! 538 00:26:29,080 --> 00:26:31,360 What did I do wrong? Did I just... What did I do? 539 00:26:31,400 --> 00:26:33,360 I don't know I wouldn't do it again. 540 00:26:33,400 --> 00:26:38,160 No, I went to... Oh, forget it. I'll do it tomorrow. 541 00:26:39,640 --> 00:26:42,040 Bakers, you have half an hour left. 542 00:26:42,080 --> 00:26:44,480 I think the pastry's ready, to be honest. 543 00:26:44,520 --> 00:26:46,400 It's been in there 45 minutes. 544 00:26:46,440 --> 00:26:48,840 Can't procrastinate any longer. 545 00:26:48,880 --> 00:26:50,280 To me, that looks quite good. 546 00:26:50,320 --> 00:26:53,040 It would just be gutting to have a soggy bottom. 547 00:26:53,080 --> 00:26:55,520 There is just a part of me that wants to bake this a bit longer. 548 00:26:55,560 --> 00:26:59,560 Split there, but there's nothing I can do about that now. 549 00:26:59,600 --> 00:27:02,840 Yeah, it's just cooling times now. 550 00:27:02,880 --> 00:27:05,720 So, let's get onto the cream. 551 00:27:05,760 --> 00:27:09,160 My extensive instructions says for the Chantilly cream 552 00:27:09,200 --> 00:27:13,200 I whip up some double cream, some vanilla extract and icing sugar. 553 00:27:13,240 --> 00:27:15,720 There we go, Chantilly cream. 554 00:27:15,760 --> 00:27:20,200 Bakers, you have 15 minutes left. 555 00:27:20,240 --> 00:27:23,920 I'm going to get my caramel in, I haven't got enough time. 556 00:27:23,960 --> 00:27:25,920 It's a lot thinner than I would've thought 557 00:27:25,960 --> 00:27:29,280 but it's now going to sit in the case and hopefully just set. 558 00:27:29,320 --> 00:27:31,760 I had a little crack at the bottom which I thought I'd bunged 559 00:27:31,800 --> 00:27:34,040 but we'll see. I just don't know what I'm doing. 560 00:27:34,080 --> 00:27:36,640 My caramel might not even set, I don't know. 561 00:27:36,680 --> 00:27:39,960 I would just eat it like that. I would not mind. 562 00:27:40,000 --> 00:27:44,360 No, bananas. The good news is, so far the banana is not sinking. 563 00:27:44,400 --> 00:27:46,720 Scales of banana is what I'm doing. 564 00:27:46,760 --> 00:27:50,680 I love bananas. So, yeah, I'm just going to do, like, a little circle. 565 00:27:50,720 --> 00:27:52,240 Oh! 566 00:27:53,720 --> 00:27:56,520 Let's get onto the cream. So we're just going to, like, 567 00:27:56,560 --> 00:27:58,920 yeah, do little petals, basically. 568 00:27:58,960 --> 00:28:01,800 I think this is what they want. Could be horrifically wrong. 569 00:28:01,840 --> 00:28:03,960 It's like a flower. 570 00:28:04,000 --> 00:28:06,160 I'm not piping a flower. I don't know how to do it, 571 00:28:06,200 --> 00:28:07,800 I'm just going to do this. 572 00:28:07,840 --> 00:28:10,880 They're going to want it neat. I like piping with cream. 573 00:28:10,920 --> 00:28:13,200 It's soothing. Feels like therapy. 574 00:28:13,240 --> 00:28:15,680 This cream's completely splitting in the bag. 575 00:28:15,720 --> 00:28:17,920 So it's not the best flower. 576 00:28:17,960 --> 00:28:20,200 Bakers, you've got one minute left. 577 00:28:20,240 --> 00:28:22,680 I'm just going to cover the whole thing in chocolate. 578 00:28:22,720 --> 00:28:26,720 Oh! Just have to hope and pray that it's right. 579 00:28:26,760 --> 00:28:30,240 Ah, Technicals, Technicals. They're a bugger, aren't they? 580 00:28:30,280 --> 00:28:32,680 I mean, it's not bad but it's not perfect. 581 00:28:32,720 --> 00:28:36,600 Bakers, your time is up. 582 00:28:36,640 --> 00:28:40,280 Please bring your banoffee pies down to the gingham table 583 00:28:40,320 --> 00:28:44,160 and place them behind your photographs. 584 00:28:44,200 --> 00:28:46,000 I think they all look really good. 585 00:28:46,040 --> 00:28:49,400 It looks so '70s is it unreal. 586 00:28:51,680 --> 00:28:54,840 It's judgment time for the bakers' banoffee pies. 587 00:28:54,880 --> 00:28:58,960 Let's welcome back our disco divas. It's Paul and Prue, everyone. 588 00:28:59,000 --> 00:29:01,000 WHOOPING 589 00:29:01,040 --> 00:29:04,680 Paul and Prue are looking for crisp short pastry 590 00:29:04,720 --> 00:29:06,720 filled with perfectly set caramel, 591 00:29:06,760 --> 00:29:10,800 topped with bananas and delicately piped Chantilly cream. 592 00:29:10,840 --> 00:29:14,520 OK. Start with this one. I quite like this. 593 00:29:14,560 --> 00:29:17,960 Yeah, it's beautiful isn't it? The top's lovely. 594 00:29:18,000 --> 00:29:19,920 Nice and crisp. 595 00:29:19,960 --> 00:29:22,680 The caramel is not quite there. 596 00:29:22,720 --> 00:29:24,840 It probably needed a little bit of cooking out more. 597 00:29:26,040 --> 00:29:29,600 That pastry's really crispy. Mm, lovely. The caramel 598 00:29:29,640 --> 00:29:32,200 is nearly there, actually, but the overall flavour is lovely. 599 00:29:32,240 --> 00:29:33,480 Very good. 600 00:29:33,520 --> 00:29:36,560 OK, moving on to number two. Interesting pipework. 601 00:29:36,600 --> 00:29:39,560 It's sort of all over the place but it's a nice decoration. 602 00:29:44,480 --> 00:29:46,640 Bit of a soggy bottom. 603 00:29:46,680 --> 00:29:49,880 Yeah. Not quite cooked. 604 00:29:49,920 --> 00:29:52,920 Pastry's a bit tough as well. It's been worked a little bit too much. 605 00:29:52,960 --> 00:29:56,520 Yeah, caramel's perfect. Yeah, it is. OK. 606 00:29:56,560 --> 00:30:00,280 This looks like a classic 1970s banoffee, actually. Doesn't it? 607 00:30:01,800 --> 00:30:03,000 Sounds good. 608 00:30:07,560 --> 00:30:10,720 It's a bit tough again. Yeah, the pastry's definitely a bit hard. 609 00:30:10,760 --> 00:30:13,560 It's been overworked again. The whole thing is a little bit clumsy. 610 00:30:13,600 --> 00:30:16,160 Though it tastes delicious. And the caramel is perfect. 611 00:30:16,200 --> 00:30:20,840 Right, that pastry looks a bit sad, doesn't it? 612 00:30:23,480 --> 00:30:25,040 Nice and neat. 613 00:30:25,080 --> 00:30:27,240 It's quite dark that caramel, isn't it? 614 00:30:27,280 --> 00:30:29,680 But it's the right texture, I think. Mm. 615 00:30:34,280 --> 00:30:37,120 Weirdly, the pastry's undermixed 616 00:30:37,160 --> 00:30:39,920 because it literally just crumbles like an apple crumble 617 00:30:39,960 --> 00:30:41,440 and that caramel is treacley. 618 00:30:41,480 --> 00:30:43,280 It's gone too far. 619 00:30:43,320 --> 00:30:46,320 Mm, OK. I like this. 620 00:30:46,360 --> 00:30:50,120 That's the classic petal. Yeah. 621 00:30:50,160 --> 00:30:52,960 Oh, that was a good sound. That sounded right, yeah. 622 00:30:53,000 --> 00:30:54,600 Held well as well. 623 00:30:59,000 --> 00:31:01,480 Very crumbly pastry. Mm. 624 00:31:01,520 --> 00:31:03,240 It's lovely. 625 00:31:03,280 --> 00:31:06,960 Nice flavour on the caramel. It's very good. OK. 626 00:31:07,000 --> 00:31:11,520 The banoffee pies will now be ranked from last to first place. 627 00:31:11,560 --> 00:31:13,800 OK, in fifth spot we have this one. 628 00:31:13,840 --> 00:31:17,480 Whose is this? Gill. Uh, you messed up with the caramel 629 00:31:17,520 --> 00:31:20,240 and in fact your pastry was underworked. OK. 630 00:31:20,280 --> 00:31:22,520 And then in fourth spot we've got this one. 631 00:31:22,560 --> 00:31:27,720 Illiyin, it's a bit clumsy and the pastry's a bit overworked. Yeah. 632 00:31:27,760 --> 00:31:29,600 In third spot we have this one, 633 00:31:29,640 --> 00:31:32,640 Dylan. The pastry's a little bit tough. Yeah. 634 00:31:32,680 --> 00:31:34,480 And then we have, in second place... 635 00:31:37,000 --> 00:31:38,920 ..this one. 636 00:31:38,960 --> 00:31:41,200 Christiaan, this was really delicious. 637 00:31:41,240 --> 00:31:44,000 The caramel needed to be taken a little bit further 638 00:31:44,040 --> 00:31:46,760 but otherwise it was lovely and the pastry was excellent. 639 00:31:46,800 --> 00:31:49,240 Which means in first place we have this one. 640 00:31:49,280 --> 00:31:50,640 Georgie, well done. 641 00:31:50,680 --> 00:31:54,120 Your pastry is nearly perfect, well done. Thank you. 642 00:31:54,160 --> 00:31:56,640 Well done, babes. Well done. 643 00:31:56,680 --> 00:31:59,400 Yay! I'm really happy. 644 00:31:59,440 --> 00:32:02,280 I didn't realise how much I wanted to be first today 645 00:32:02,320 --> 00:32:03,800 until it happened. 646 00:32:03,840 --> 00:32:06,160 I think this is, like, my fourth or fifth time coming second 647 00:32:06,200 --> 00:32:09,040 in Technicals. Always the bridesmaid, never the bride. 648 00:32:09,080 --> 00:32:12,040 Now, if there were 12 of us, 4th would be fine. 649 00:32:12,080 --> 00:32:15,160 But when there are five, fourth is a bit pants. 650 00:32:15,200 --> 00:32:16,760 I've got to be the bottom of the pile. 651 00:32:16,800 --> 00:32:19,160 I don't think my Signature set the world alight 652 00:32:19,200 --> 00:32:21,560 and obviously last in Technical so, as per usual, 653 00:32:21,600 --> 00:32:23,960 it's all to do on Showstopper day again. 654 00:32:28,080 --> 00:32:30,240 Good luck, Illiyin. Good luck. 655 00:32:30,280 --> 00:32:32,120 I think coming in to the Showstopper 656 00:32:32,160 --> 00:32:35,360 we have Dylan, Georgie and Christiaan who are doing quite well. 657 00:32:35,400 --> 00:32:38,520 But I do think Gill and Illiyin are in a bit of trouble. 658 00:32:38,560 --> 00:32:41,080 Illiyin obviously had the issue with the profiteroles 659 00:32:41,120 --> 00:32:42,400 and fourth in the Technical. 660 00:32:42,440 --> 00:32:45,200 Automatically puts her in a precarious position today. 661 00:32:45,240 --> 00:32:47,880 Gill's profiteroles, they weren't bad. Yeah. 662 00:32:47,920 --> 00:32:50,480 It was just a little bit bland. Yes, exactly. 663 00:32:50,520 --> 00:32:51,920 It needed more pop to it. 664 00:32:51,960 --> 00:32:54,720 And, actually, when it came to the Technical, she was last. 665 00:32:54,760 --> 00:32:56,560 You look at Dylan... When I first walked in 666 00:32:56,600 --> 00:32:58,320 and saw everybody's profiteroles, 667 00:32:58,360 --> 00:33:01,560 Dylan's was standing there looking like a professional bake. Yeah. 668 00:33:01,600 --> 00:33:03,400 Christiaan did well on the Signature 669 00:33:03,440 --> 00:33:05,680 and of course he was second in the technical as well. 670 00:33:05,720 --> 00:33:06,920 He's one to watch this week 671 00:33:06,960 --> 00:33:10,280 and I would put Georgie in there as well. Yeah. I almost think that 672 00:33:10,320 --> 00:33:13,760 Georgie's strength is that she is a classic baker. 673 00:33:13,800 --> 00:33:16,600 But whereas Christiaan will take much more risks. 674 00:33:16,640 --> 00:33:19,320 Where we sit at the moment, we have Georgie, Christiaan and Dylan 675 00:33:19,360 --> 00:33:21,000 in line for Star Baker. Yeah. 676 00:33:21,040 --> 00:33:24,960 And I think we have Illiyin and Gill down at the bottom. Yeah. 677 00:33:25,000 --> 00:33:26,800 Scrapping it out to stay. 678 00:33:26,840 --> 00:33:29,520 Oh, my gosh, this is so exciting. So tense. 679 00:33:33,920 --> 00:33:36,160 Hello, bakers, welcome back to the tent. 680 00:33:36,200 --> 00:33:39,120 It's time for your 1970s Showstopper Challenge. 681 00:33:39,160 --> 00:33:42,000 So for this challenge the judges would like you to bake 682 00:33:42,040 --> 00:33:46,960 a beautifully decorated gateau with at least two tiers. 683 00:33:47,000 --> 00:33:50,280 The judges would love you to create a Showstopper 684 00:33:50,320 --> 00:33:52,040 with delicious sponges, 685 00:33:52,080 --> 00:33:56,440 feather light fillings and intricately piped decoration. 686 00:33:56,480 --> 00:33:59,000 You've got four hours for this Showstopper. 687 00:33:59,040 --> 00:34:01,640 On your marks. Get set. Bake! 688 00:34:04,120 --> 00:34:06,720 Getting to the final is, like, on the mind. 689 00:34:06,760 --> 00:34:09,560 Yeah, it's scary. 690 00:34:09,600 --> 00:34:13,200 Oh, I'm at the bottom of the pile so, yeah, a big bake today. 691 00:34:13,240 --> 00:34:16,280 For me, a gateau is all about softness, 692 00:34:16,320 --> 00:34:18,720 a nice soft sponge, lots of cream. 693 00:34:18,760 --> 00:34:22,200 Almost trifle-like but without being a trifle. 694 00:34:22,240 --> 00:34:25,280 If the bakers are after a really light gateau 695 00:34:25,320 --> 00:34:27,480 they should go for a genoise. 696 00:34:27,520 --> 00:34:30,640 A genoise sponge is made by whipping the eggs, 697 00:34:30,680 --> 00:34:33,600 to incorporate as much air as I can. Cos that's the only thing 698 00:34:33,640 --> 00:34:36,280 that it relies on for the raising in the oven. 699 00:34:36,320 --> 00:34:39,880 This isn't my favourite cake to make cos it can be very temperamental. 700 00:34:39,920 --> 00:34:42,240 I think the piped decoration is the most difficult thing 701 00:34:42,280 --> 00:34:45,440 that we've asked them to do because it takes ages 702 00:34:45,480 --> 00:34:49,120 to do really good piping. We want to see lots of sort of 703 00:34:49,160 --> 00:34:51,640 little loops and rosettes and all that stuff. 704 00:34:51,680 --> 00:34:53,760 Do you know what the difference between a cake and a gateau is? 705 00:34:53,800 --> 00:34:57,080 I believe it's the cream. What in-between the cake? Yeah. 706 00:34:57,120 --> 00:35:00,560 I did not know. So that means it might, uh, deteriorate quicker. 707 00:35:00,600 --> 00:35:02,680 It could collapse, yeah. Ah! 708 00:35:02,720 --> 00:35:05,240 When you're making a tiered cake with fresh cream 709 00:35:05,280 --> 00:35:08,040 you need to keep that quite central and using dowels and boards. 710 00:35:08,080 --> 00:35:10,640 If you go slightly to the side or get that wrong, 711 00:35:10,680 --> 00:35:12,720 the whole thing could come tumbling down 712 00:35:12,760 --> 00:35:16,000 and, believe me, after all that work, that's going to be painful. 713 00:35:16,040 --> 00:35:18,280 Hello, Illiyin. Hello. 714 00:35:18,320 --> 00:35:21,760 Illiyin, tell us all about your 1970s gateau. 715 00:35:21,800 --> 00:35:27,440 So I am making a two-tiered peach melba, vintage-style gateau. 716 00:35:27,480 --> 00:35:28,600 Oh, wow, OK. 717 00:35:28,640 --> 00:35:32,160 ALISON: Eight layers of delicate Genoise sponge will be sandwiched 718 00:35:32,200 --> 00:35:33,720 with peach Chantilly cream, 719 00:35:33,760 --> 00:35:36,760 a peach and champagne compote and a raspberry compote. 720 00:35:36,800 --> 00:35:39,640 All held together with a white chocolate whipped ganache. 721 00:35:39,680 --> 00:35:42,480 Are you using, uh, dowels... Yes. You are using dowels. 722 00:35:42,520 --> 00:35:45,160 Yeah, because of, uh, the Genoise and the lightness of it 723 00:35:45,200 --> 00:35:47,960 and then the cream. Yeah. Without the dowels, it was just collapsing. 724 00:35:48,000 --> 00:35:50,240 Concertinaed. But this is why I chose white chocolate ganache 725 00:35:50,280 --> 00:35:53,040 for the outside. The thing about the ganache is that it's so stable, 726 00:35:53,080 --> 00:35:55,000 so once it's on the outside it doesn't really budge. 727 00:35:55,040 --> 00:35:56,520 Acts as a sealant as well. Exactly. 728 00:35:56,560 --> 00:35:59,360 OK, well, we'll be expecting the moon, then, won't we? 729 00:35:59,400 --> 00:36:01,680 Thank you, Illiyin, good luck. Thank you. Thank you. Good luck. 730 00:36:01,720 --> 00:36:05,440 Thank you. There we go. Pale and fluffy. 731 00:36:05,480 --> 00:36:07,000 It's a bit tricky, this one, 732 00:36:07,040 --> 00:36:09,480 because there's a lot of flour to fold in 733 00:36:09,520 --> 00:36:11,440 so you want to be careful 734 00:36:11,480 --> 00:36:13,840 cos you might knock out some air otherwise 735 00:36:13,880 --> 00:36:15,680 and it might just collapse in the oven. 736 00:36:15,720 --> 00:36:18,320 But in pursuit of ever more exciting flavours, 737 00:36:18,360 --> 00:36:20,280 Christiaan's giving his a twist. 738 00:36:20,320 --> 00:36:23,600 So I'm just adding in the hazelnuts now as well and fold them in. 739 00:36:23,640 --> 00:36:26,880 I'm doing a cake that's inspired by a cake that my grandma 740 00:36:26,920 --> 00:36:27,960 would always bring around. 741 00:36:28,000 --> 00:36:30,760 And we call it snow star, or sneeuwster, it's, like, 742 00:36:30,800 --> 00:36:34,520 it's a proper '70s staple in, like, the Dutch tradition. 743 00:36:34,560 --> 00:36:38,240 Christiaan's hazelnut-crowned Genoise will be sandwiched 744 00:36:38,280 --> 00:36:40,200 with a boozy advocaat curd 745 00:36:40,240 --> 00:36:43,120 and coated in a psychedelic buttercream. 746 00:36:43,160 --> 00:36:47,000 So I've got, brown, pink, yellow and orange buttercream, 747 00:36:47,040 --> 00:36:49,160 like, proper '70s colours. Sort of like your shirt. 748 00:36:49,200 --> 00:36:52,080 A little bit like my shirt, yeah. If you pull this off, 749 00:36:52,120 --> 00:36:54,240 this sounds like a proper Showstopper. 750 00:36:54,280 --> 00:36:56,120 It's... I think it's... It's, like, a risk. 751 00:36:56,160 --> 00:36:59,760 It could go really great... We love that you take risks. 752 00:36:59,800 --> 00:37:03,240 Good luck, Christiaan. Thank you so much. Thank you very much. 753 00:37:03,280 --> 00:37:06,080 Right. I've not got time to mess about today. 754 00:37:06,120 --> 00:37:08,960 If the bakers are to leave themselves enough time 755 00:37:09,000 --> 00:37:11,440 to decorate their gateaux... 756 00:37:11,480 --> 00:37:13,520 It's going to look very '70s-ish. 757 00:37:13,560 --> 00:37:17,200 Lots of, like, piping and, you know, stuff that I don't normally do. 758 00:37:17,240 --> 00:37:20,120 ..they need to get their sponges baked and cooled 759 00:37:20,160 --> 00:37:22,960 as quickly as possible. I've got to bake eight sponges. 760 00:37:23,000 --> 00:37:25,120 You can't do it in less than two batches 761 00:37:25,160 --> 00:37:28,880 but the good thing about a Genoise is that it does bake quite quickly. 762 00:37:28,920 --> 00:37:31,560 I'm starting with 25 minutes at 180. 763 00:37:31,600 --> 00:37:33,560 Right, the next one now. 764 00:37:33,600 --> 00:37:35,640 We've got two monster sponges to go. 765 00:37:35,680 --> 00:37:37,400 It has to be at least ten inches, 766 00:37:37,440 --> 00:37:40,280 so there's some monster cakes happening. 767 00:37:40,320 --> 00:37:42,200 Hello, Gill. Hello, there. 768 00:37:42,240 --> 00:37:46,160 Right, Gill, 1970s gateau. What are you doing? 769 00:37:46,200 --> 00:37:48,360 Has to be a black forest, doesn't it? Course you are. 770 00:37:48,400 --> 00:37:50,520 Got to be a black forest. Classic. 771 00:37:50,560 --> 00:37:53,640 Is this something you enjoy making, you enjoy eating? I enjoy eating. 772 00:37:53,680 --> 00:37:56,240 I used to go to dance classes, believe it or not, 773 00:37:56,280 --> 00:37:58,800 on a Saturday morning and my dad used to be in charge of lunches 774 00:37:58,840 --> 00:38:02,160 so we used to have Geoff's Cafe lunches. And a treat was for him 775 00:38:02,200 --> 00:38:05,040 to go and get some black forest gateau for pudding. Wow. 776 00:38:05,080 --> 00:38:06,920 ALISON: Constructed from three tiers 777 00:38:06,960 --> 00:38:10,200 of cherry-and-mascarpone-filled black cocoa sponges, 778 00:38:10,240 --> 00:38:13,080 Gill's tribute to her treasured Saturday lunchtime treat 779 00:38:13,120 --> 00:38:16,240 will also feature a buttercream shagpile rug. 780 00:38:16,280 --> 00:38:19,920 We've got a black forest gateau coming out of a shagpile carpet. 781 00:38:19,960 --> 00:38:23,440 It's amazing. I mean, it is crazy. But it is very '70s. 782 00:38:23,480 --> 00:38:25,520 The colours are going to be absolutely hideous 783 00:38:25,560 --> 00:38:27,960 but they sound great. It's an absolutely gawping cake. 784 00:38:28,000 --> 00:38:29,400 It'll look pretty hideous 785 00:38:29,440 --> 00:38:32,680 but it's going to taste great, is that right? That's the plan. 786 00:38:32,720 --> 00:38:35,800 Gill isn't the only baker navigating the black forest 787 00:38:35,840 --> 00:38:38,080 with the aid of soft furnishings. 788 00:38:38,120 --> 00:38:41,680 Um, so it's two tiers and it's going to be, like, a vintage design. 789 00:38:41,720 --> 00:38:43,160 It's like my auntie's bathroom. 790 00:38:43,200 --> 00:38:46,160 She used to have a bathroom with carpets and curtains in it. 791 00:38:46,200 --> 00:38:49,480 I loved it but, like, thinking back now it's like, "Hmm." 792 00:38:49,520 --> 00:38:53,400 Georgie's black forest tribute to her auntie's bathroom 793 00:38:53,440 --> 00:38:56,200 will be constructed from layers of chocolate sponge, 794 00:38:56,240 --> 00:38:58,880 mascarpone cream and cherry jam. 795 00:38:58,920 --> 00:39:03,920 They feel light so I need to get these new ones in now, though. 796 00:39:03,960 --> 00:39:07,400 They're done. Just got to let them cool in the tins for a little while. 797 00:39:07,440 --> 00:39:09,280 Let's get the next lots done. 798 00:39:09,320 --> 00:39:12,000 Four down. Four to go. 799 00:39:12,040 --> 00:39:14,400 With their second batch of sponges in the oven... 800 00:39:14,440 --> 00:39:17,000 So these are my tiers two and three, 801 00:39:17,040 --> 00:39:19,360 or one and two, however you look at it. These are smaller, 802 00:39:19,400 --> 00:39:21,560 so I'm going to put these in for 20 minutes. 803 00:39:21,600 --> 00:39:24,000 ..focus turns to fillings. 804 00:39:24,040 --> 00:39:27,800 I've got a lot of jam to make cos they're big tiers so, yeah, 805 00:39:27,840 --> 00:39:30,000 there's a lot of cherries going on here. 806 00:39:30,040 --> 00:39:32,560 I'm just mushing down my peaches 807 00:39:32,600 --> 00:39:35,160 and then I'll let them cook for, like, another ten minutes. 808 00:39:35,200 --> 00:39:37,960 Um, and then start testing for flavour, 809 00:39:38,000 --> 00:39:39,760 seeing if it's what I want it to be. 810 00:39:39,800 --> 00:39:43,000 So I'm just starting to combine the ingredients for the advocaat. 811 00:39:43,040 --> 00:39:44,960 It's meant to be, like, really, like, creamy 812 00:39:45,000 --> 00:39:46,720 but quite light, hopefully, still. 813 00:39:46,760 --> 00:39:49,320 People call it, like, a Dutch eggnog. 814 00:39:49,360 --> 00:39:52,800 And while Christiaan attempts to capture winter warming flavours, 815 00:39:52,840 --> 00:39:55,800 Dylan's dicing with a controversial summer combo. 816 00:39:55,840 --> 00:40:00,520 So mine is a mint choc chip flavour. 817 00:40:00,560 --> 00:40:02,280 How's the mint choc chip... 818 00:40:02,320 --> 00:40:05,920 So are they chocolate sponge with, erm, toothpaste on it? 819 00:40:05,960 --> 00:40:08,600 How are you doing it? Yeah, basically. 820 00:40:08,640 --> 00:40:11,520 ALISON: Dylan's mammoth mint chocolate gateau 821 00:40:11,560 --> 00:40:13,600 will see four tiers of chocolate sponge 822 00:40:13,640 --> 00:40:16,640 filled and coated with a peppermint buttercream. 823 00:40:16,680 --> 00:40:20,400 But balancing these two tricky flavours isn't his only goal. 824 00:40:20,440 --> 00:40:22,800 The main thing I'm worried about is decoration. I'm really bad 825 00:40:22,840 --> 00:40:25,040 at decorating cakes. Oh, leave it out, will you, I mean, I think 826 00:40:25,080 --> 00:40:27,640 some of your bakes have been pretty good for decoration. You know what? 827 00:40:27,680 --> 00:40:30,280 You don't have too much pressure today. You do. 828 00:40:30,320 --> 00:40:33,160 Yeah. Oh, you do. Oh, you do. 829 00:40:36,160 --> 00:40:39,360 Done. As the final batch of sponges come out... 830 00:40:39,400 --> 00:40:42,000 Oh, thank God that's over. Right. 831 00:40:42,040 --> 00:40:44,480 ..the bakers can check for signs of sinking. 832 00:40:44,520 --> 00:40:47,280 It's all right. Thankfully. 833 00:40:47,320 --> 00:40:49,320 Yeah, they came out all right, didn't they? 834 00:40:49,360 --> 00:40:52,000 And as you can see around the outside, it's really nice and flat. 835 00:40:52,040 --> 00:40:55,440 If the sponges aren't level, they won't stack evenly. 836 00:40:55,480 --> 00:40:57,800 I'm going to have to be very careful trying to get three layers 837 00:40:57,840 --> 00:41:00,840 out of that. I can't mess up when I'm cutting it. 838 00:41:00,880 --> 00:41:03,160 So you see that fold there? 839 00:41:03,200 --> 00:41:06,080 Sometimes it's when it rises and if there's, like, a gap or anything 840 00:41:06,120 --> 00:41:08,200 in the tins you might get it. 841 00:41:08,240 --> 00:41:10,760 It's not anything worth stressing myself about. 842 00:41:10,800 --> 00:41:13,240 It's the benefit of covering the sides of a cake. 843 00:41:13,280 --> 00:41:15,440 You can hide a magnitude of sins. 844 00:41:17,920 --> 00:41:22,560 Halfway through, bakers. You are halfway through. 845 00:41:22,600 --> 00:41:25,960 Right, I just need to get it done. 846 00:41:26,000 --> 00:41:29,160 With their cakes baked... Sponge, sponge, sponge, sponge, sponge, 847 00:41:29,200 --> 00:41:31,280 sponge, it's like practice pads. Yeah. 848 00:41:31,320 --> 00:41:32,800 This is like Phil Collins' house. 849 00:41:32,840 --> 00:41:35,920 ..and their fillings and frostings waiting in the wings... 850 00:41:35,960 --> 00:41:38,480 That's about two kilos of buttercream, almost. 851 00:41:38,520 --> 00:41:40,400 ..construction can finally commence. 852 00:41:40,440 --> 00:41:43,400 So I've got cherry compote then we've got the Chantilly 853 00:41:43,440 --> 00:41:46,120 and then we've got some amarena cherries. 854 00:41:46,160 --> 00:41:50,600 All the cherries and chocolate in the world. Right, the next one now. 855 00:41:50,640 --> 00:41:54,040 So I've just put the cream in. And then my peaches. 856 00:41:54,080 --> 00:41:57,240 And now I'm adding the raspberry. 857 00:41:57,280 --> 00:42:00,440 What you putting in there, is that lemon? It's the advocaat. 858 00:42:00,480 --> 00:42:02,080 It's like an alcoholic curd. 859 00:42:03,440 --> 00:42:04,960 I just need to work really quickly. 860 00:42:05,000 --> 00:42:07,520 If I don't have half an hour to decorate, it's a bit tight. 861 00:42:07,560 --> 00:42:10,720 But with a bake on this scale... That looks pretty good. 862 00:42:10,760 --> 00:42:13,680 ..one mis-stacked sponge could spell disaster. 863 00:42:13,720 --> 00:42:17,680 The small one's not great. I just built it when it was a bit too warm 864 00:42:17,720 --> 00:42:22,680 so it's slanted at a bit of an angle and, yeah, it doesn't look great. 865 00:42:22,720 --> 00:42:27,600 So these dowels will keep the whole thing steady 866 00:42:27,640 --> 00:42:30,440 so it stops any kind of structural 867 00:42:30,480 --> 00:42:33,120 hopefully slipping and sliding. 868 00:42:33,160 --> 00:42:35,280 We've had that already this week, haven't we? 869 00:42:35,320 --> 00:42:36,600 What you going to do now? 870 00:42:36,640 --> 00:42:39,520 Decorate, decorate, decorate. Decorate, decorate. Pipe? Pipework? 871 00:42:39,560 --> 00:42:42,200 There's some pipework. You're good at piping, aren't you? 872 00:42:42,240 --> 00:42:44,600 I like piping. I've tried to talk to you when you're piping 873 00:42:44,640 --> 00:42:47,280 and it's like you're not there. You're like... 874 00:42:47,320 --> 00:42:51,080 That's 23 years of marriage, Noel. I can just block it out. 875 00:42:51,120 --> 00:42:52,600 LAUGHTER 876 00:42:52,640 --> 00:42:55,680 Bakers, you have one hour left. 877 00:42:55,720 --> 00:42:58,080 CLATTERING Easy.Sorry, guys. 878 00:42:58,120 --> 00:43:00,840 Dylan's just fallen in his own cutlery drawer. 879 00:43:00,880 --> 00:43:03,040 So the bottom cake is covered in ganache. 880 00:43:03,080 --> 00:43:04,480 This will now go in the fridge 881 00:43:04,520 --> 00:43:07,040 and then I'll be able to put the final coat on the top cake. 882 00:43:07,080 --> 00:43:10,200 If the bakers want to transport their gateaux back to the '70s... 883 00:43:10,240 --> 00:43:11,840 Going to colour up some buttercream. 884 00:43:11,880 --> 00:43:14,920 ..they can't be cautious with colour. Pinks and browns. 885 00:43:14,960 --> 00:43:17,680 I'm making, like, a pink, yellow, brown and orange. 886 00:43:17,720 --> 00:43:20,240 It's like a lot going on but it's, like, yeah, it'll be nice. 887 00:43:20,280 --> 00:43:22,080 Full blown '70s this week. 888 00:43:22,120 --> 00:43:25,360 Do you know where he got his inspiration from, Noel? Yeah? 889 00:43:25,400 --> 00:43:27,360 My outfit. 890 00:43:27,400 --> 00:43:30,640 He was cleaning his teeth when he had this idea. 891 00:43:30,680 --> 00:43:33,720 So I'm just going to start making my buttercream collar. 892 00:43:33,760 --> 00:43:36,800 So I've got a template and I'm just going to pipe on top of that. 893 00:43:36,840 --> 00:43:41,480 I love these vintage cakes. They're just so effective. 894 00:43:41,520 --> 00:43:42,680 Oh. 895 00:43:43,800 --> 00:43:46,400 I've split it. I've just split my ganache. 896 00:43:46,440 --> 00:43:49,520 Got no decoration round the outside of my cake. 897 00:43:49,560 --> 00:43:53,400 How long do we have left? Bakers, you've got half an hour left. 898 00:43:53,440 --> 00:43:56,560 I desperately need to get that other cake coated. 899 00:43:56,600 --> 00:43:59,640 And I've just got nothing to coat it with. 900 00:43:59,680 --> 00:44:01,920 So I've just got to make some buttercream 901 00:44:01,960 --> 00:44:04,360 and hopefully it'll be fine. 902 00:44:05,960 --> 00:44:08,040 On the big cake now. 903 00:44:08,080 --> 00:44:09,280 This is the last one now. 904 00:44:09,320 --> 00:44:11,600 I'm worried it's going to be tight for decoration which is a shame 905 00:44:11,640 --> 00:44:14,200 because I really wanted to do well on that. Um... 906 00:44:14,240 --> 00:44:15,640 But I think I can still do it. 907 00:44:15,680 --> 00:44:19,120 I'm going to wrap my collar around the cake. 908 00:44:19,160 --> 00:44:22,320 Just the buttercream going on the outside of this cake. 909 00:44:22,360 --> 00:44:25,280 And it wasn't what I wanted but it is what it's going to be. 910 00:44:25,320 --> 00:44:27,400 It's annoying cos it's slightly lopsided. 911 00:44:27,440 --> 00:44:30,280 We've got some shagpile-effect icing. 912 00:44:30,320 --> 00:44:33,360 Yeah, I can't pipe the bottom until I've moved it. 913 00:44:33,400 --> 00:44:36,080 The cake Olympics, yeah! 914 00:44:37,440 --> 00:44:39,440 So I need to get this onto this. 915 00:44:47,520 --> 00:44:49,880 It's so wonky. 916 00:44:55,520 --> 00:44:57,320 I can see what it's trying to do. 917 00:44:57,360 --> 00:45:01,080 It's trying to, like, slant. Why is it doing that? 918 00:45:02,240 --> 00:45:05,280 I mean, it looks massively messy. 919 00:45:05,320 --> 00:45:07,480 But, yeah, the other one is not setting yet 920 00:45:07,520 --> 00:45:09,280 so that's really annoying but... 921 00:45:09,320 --> 00:45:12,120 Right, I need to get this on now. 922 00:45:17,160 --> 00:45:20,160 Make sure it's central cos I never get it damn central. 923 00:45:20,200 --> 00:45:22,840 All right, let's get on. How much time do we have? 924 00:45:22,880 --> 00:45:24,760 You have ten minutes left. 925 00:45:24,800 --> 00:45:28,160 It's not as much time as I'd like but it's fine, I can work with it, 926 00:45:28,200 --> 00:45:31,000 I can do it. Annoying that I'm going to have to start the piping work 927 00:45:31,040 --> 00:45:32,760 in the fridge. 928 00:45:32,800 --> 00:45:36,400 It's not set. Ice spray. 929 00:45:37,760 --> 00:45:40,920 Just a bit more. Oh, my hand is cramping up as well. 930 00:45:42,240 --> 00:45:46,560 Um, so I've got to just do these connection pieces now. 931 00:45:46,600 --> 00:45:49,560 And then just some little lines. 932 00:45:51,080 --> 00:45:53,800 I'm not happy with it. 933 00:45:53,840 --> 00:45:55,880 I don't know why it's like that. 934 00:45:55,920 --> 00:45:59,000 I've got the dowels, I've got heavy set cream. 935 00:45:59,040 --> 00:46:01,520 Got no idea why it's doing this. 936 00:46:01,560 --> 00:46:03,040 We're nearly there. 937 00:46:13,280 --> 00:46:18,120 OK, bakers, your time is up. 938 00:46:18,160 --> 00:46:21,160 Please step away from your gateaux. 939 00:46:23,640 --> 00:46:26,880 I have to laugh cos I'll cry. 940 00:46:26,920 --> 00:46:29,560 I'm so proud of you from that swan... 941 00:46:29,600 --> 00:46:33,360 Whatever the BLEEP it was. That mess. You've done well. Thanks. 942 00:46:33,400 --> 00:46:36,040 So what I'm going to do is I'm going to present it like that. 943 00:46:36,080 --> 00:46:38,960 Cos that side looks a little bit straighter. 944 00:46:41,080 --> 00:46:42,600 It's judgment time. 945 00:46:42,640 --> 00:46:45,560 And the bakers are retrieving their cakes... 946 00:46:45,600 --> 00:46:48,280 Oh! ..ready for Paul and Prue. 947 00:46:48,320 --> 00:46:52,240 Oh, God. That's completely fallen. 948 00:46:54,240 --> 00:46:56,040 Oh, my God, no. 949 00:46:58,760 --> 00:47:02,240 Oh, my God. Oh, my God, do you want a bigger plate? 950 00:47:02,280 --> 00:47:05,680 Are you OK? Hold your nerve, my love. 951 00:47:05,720 --> 00:47:07,080 Everything else looks beautiful. 952 00:47:07,120 --> 00:47:09,760 You can really see what it looked like... Yeah. 953 00:47:09,800 --> 00:47:14,760 Just hold your nerve. Queen face. OK? 954 00:47:16,000 --> 00:47:20,720 Five '70s-style gateaux made in just four hours. 955 00:47:24,800 --> 00:47:29,120 Well, I must say it's very impressive and it's extremely '70s. 956 00:47:29,160 --> 00:47:32,320 Thank you. I love that colour. I'm sort of dreading this in a way 957 00:47:32,360 --> 00:47:35,000 cos I'm just concerned about the peppermint, 958 00:47:35,040 --> 00:47:37,120 but let's have a look. Let's have a look. 959 00:47:37,160 --> 00:47:41,120 So it has a peppermint buttercream with a chocolate sponge. 960 00:47:43,080 --> 00:47:46,240 The peppermint definitely dominates. Yeah. 961 00:47:46,280 --> 00:47:50,240 I like it but it is very strong. And it's stronger than the chocolate. 962 00:47:50,280 --> 00:47:53,600 Yeah, I would like to have seen more, a little bit more towards 963 00:47:53,640 --> 00:47:57,120 the chocolate side cos your chocolate cake is beautifully smooth 964 00:47:57,160 --> 00:47:59,080 and it's got such an elegant flavour. Yeah. 965 00:47:59,120 --> 00:48:01,200 I do like it, I think your textures are spot-on. 966 00:48:01,240 --> 00:48:03,920 It's just that the dominance is the peppermint. But having said that, 967 00:48:03,960 --> 00:48:06,840 it's a great-looking cake and you've ticked all the boxes, so well done. 968 00:48:13,640 --> 00:48:15,920 Hideous, innit? It is, and it's beautifully done. 969 00:48:15,960 --> 00:48:18,000 It's great, though. Oh. That's the point. 970 00:48:18,040 --> 00:48:21,840 It's 1970s and you've got it to a T. Nice little bit of piping work 971 00:48:21,880 --> 00:48:24,520 as well. I mean, you've done the wraps, the coils, the rolls, 972 00:48:24,560 --> 00:48:27,680 the shells. It's a demonstration of your piping skills. 973 00:48:27,720 --> 00:48:29,560 Let's have a look, shall we? 974 00:48:29,600 --> 00:48:32,880 So mine is a black forest gateau, 975 00:48:32,920 --> 00:48:35,920 which in the layers it is chocolate genoise, 976 00:48:35,960 --> 00:48:40,080 soaked in kirsch with a morello cherry reduction on that 977 00:48:40,120 --> 00:48:42,280 and then a buttercream on the outside, 978 00:48:42,320 --> 00:48:44,600 there is a bit of the cherry syrup in that 979 00:48:44,640 --> 00:48:47,840 and a bit of almond extract just to give it a bit of flavour. Mm. 980 00:48:47,880 --> 00:48:51,200 The morello cherries, did you soak them in some booze as well? 981 00:48:51,240 --> 00:48:54,120 Uh, no, but there's kirsch soaked into the sponge. 982 00:48:55,800 --> 00:48:58,680 Um, lovely. OK. 983 00:48:58,720 --> 00:49:01,360 Great flavour. Lovely soft sponge there. 984 00:49:01,400 --> 00:49:03,560 Beautiful sponge. And the mascarpone and cream works well 985 00:49:03,600 --> 00:49:06,640 cos it just lightens it up. It's a sort of trifle, basically. 986 00:49:06,680 --> 00:49:09,760 Yeah. But it tastes delicious. Very boozy. It is. 987 00:49:09,800 --> 00:49:12,800 A whole bottle of kirsch went into that cake. Really? You're joking. 988 00:49:12,840 --> 00:49:14,880 No. Yeah, I can taste it. 989 00:49:14,920 --> 00:49:16,680 I'll be walking home, then. 990 00:49:16,720 --> 00:49:17,760 LAUGHTER 991 00:49:25,200 --> 00:49:27,720 I like the design of it. It is very '70s, for sure. 992 00:49:27,760 --> 00:49:30,840 I think your pipework is... It's OK. 993 00:49:30,880 --> 00:49:34,160 It is flawed but I like the colours. I think that's... 994 00:49:34,200 --> 00:49:38,520 The most gregarious colour I think we've ever had in the tent. 995 00:49:38,560 --> 00:49:41,920 It's a hazelnut and lemon genoise sponge 996 00:49:41,960 --> 00:49:45,160 with a lemon and hazelnut liqueur soaking syrup. 997 00:49:45,200 --> 00:49:47,720 Then we've got a mascarpone Chantilly cream 998 00:49:47,760 --> 00:49:49,520 and an advocaat filling. 999 00:49:52,040 --> 00:49:54,080 That's one boozy... 1000 00:49:54,120 --> 00:49:57,160 Mm. That's.. The filling is almost too boozy, even for me. 1001 00:49:57,200 --> 00:50:01,880 It's too boozy. That doesn't work. The flavour's too strong. 1002 00:50:01,920 --> 00:50:05,640 Right. I rely on you sometimes to test us for flavours. 1003 00:50:05,680 --> 00:50:09,040 And for me I think you're slightly off the mark on this one. OK, OK. 1004 00:50:09,080 --> 00:50:12,440 The glory of a genoise sponge is that it's light and soft. 1005 00:50:12,480 --> 00:50:15,960 But if you absolutely stuff it full of hazelnuts it becomes something... 1006 00:50:16,000 --> 00:50:17,720 Sort of defeats the object. 1007 00:50:17,760 --> 00:50:19,760 You know, you don't have that same texture. 1008 00:50:19,800 --> 00:50:22,400 I just think, for me, your flavours are slightly off. OK. 1009 00:50:22,440 --> 00:50:24,880 Thank you. Thank you very much. Thank you. 1010 00:50:30,400 --> 00:50:33,000 Illiyin, would you like to bring up your showstopper? 1011 00:50:46,360 --> 00:50:48,200 I'm having a bit of a wobbly week. 1012 00:50:48,240 --> 00:50:51,760 I can see that. Um, it just collapsed in the fridge. 1013 00:50:51,800 --> 00:50:53,880 OK. Let's have a look. 1014 00:50:53,920 --> 00:50:56,440 So, yeah, it's filled with a peach Chantilly, 1015 00:50:56,480 --> 00:50:59,760 a champagne and peach compote, a raspberry compote 1016 00:50:59,800 --> 00:51:03,640 and then white ganache on the outside of the bottom. 1017 00:51:03,680 --> 00:51:08,160 I love those flavours and it looks as if it was going to be lovely. 1018 00:51:14,520 --> 00:51:19,800 It tastes like heaven. And the acidity of the peach is perfect. 1019 00:51:19,840 --> 00:51:21,680 That's a celebration of the tinned peach. 1020 00:51:21,720 --> 00:51:25,400 It's delicious. No, it works and the champagne as well. Mm. 1021 00:51:25,440 --> 00:51:26,920 Little bit of a lift. 1022 00:51:26,960 --> 00:51:29,360 But that sponge is so dense 1023 00:51:29,400 --> 00:51:31,320 but the flavour of the sponge is excellent. 1024 00:51:31,360 --> 00:51:34,720 Good colour combination as well. Very '70s. 1025 00:51:34,760 --> 00:51:37,760 Um, it's a shame what's happened structurally. 1026 00:51:37,800 --> 00:51:40,520 It's a real shame and I'm... I'm sorry to present that 1027 00:51:40,560 --> 00:51:43,320 cos it's not what I would want to have done. 1028 00:51:43,360 --> 00:51:45,840 Tastes great, though. Thanks. Tastes really good. 1029 00:51:51,200 --> 00:51:53,640 The whole thing is really a Showstopper. 1030 00:51:53,680 --> 00:51:56,520 I mean, you wouldn't walk past that cake and not stop and look at it, 1031 00:51:56,560 --> 00:52:00,960 would you? No. I even like the shagpile carpet as well. 1032 00:52:01,000 --> 00:52:05,560 Let's have a look, shall we? So it's a dark chocolate sponge, 1033 00:52:05,600 --> 00:52:07,880 a kirsch and cherry buttercream 1034 00:52:07,920 --> 00:52:13,200 filled with amaretto cherries and the mascarpone cream. 1035 00:52:13,240 --> 00:52:15,800 It's very chocolaty, I'm glad to say. 1036 00:52:15,840 --> 00:52:17,560 That's delicious. It's really nice. 1037 00:52:17,600 --> 00:52:20,120 Cos the texture's quite open and light. Yeah. 1038 00:52:20,160 --> 00:52:23,280 I tell you what's a stroke of genius is those cherries. 1039 00:52:23,320 --> 00:52:25,200 They're an explosion of flavour. 1040 00:52:25,240 --> 00:52:28,320 I think, yeah, it took me straight back to the '70s, that did. 1041 00:52:28,360 --> 00:52:30,720 Thank you very much, Gill. Mission accomplished. Well done, Gill. 1042 00:52:30,760 --> 00:52:31,960 Thank you. 1043 00:52:34,280 --> 00:52:37,440 I did it as well as I could do it. Am I still at risk? Very probably. 1044 00:52:37,480 --> 00:52:41,160 I think it's going to come down to the smallest of margins again now. 1045 00:52:41,200 --> 00:52:47,280 Right now I feel really disappointed in myself. Um...yeah. 1046 00:52:47,320 --> 00:52:50,360 I don't even know how I feel to be honest. I was more worried about 1047 00:52:50,400 --> 00:52:54,600 the look. Actually, I should've been worried about the taste, I guess. 1048 00:52:54,640 --> 00:52:57,800 The feedback is confusing to take 1049 00:52:57,840 --> 00:53:00,400 because it was like, "Wow, you made a really good cake. 1050 00:53:00,440 --> 00:53:03,200 "But you can't taste it." Which is fair enough. 1051 00:53:03,240 --> 00:53:04,880 I'm over the moon with how that went. 1052 00:53:04,920 --> 00:53:07,120 Getting to the semifinals would mean everything. 1053 00:53:07,160 --> 00:53:10,200 I'd rejoice. I'd be rolling round the fields. 1054 00:53:15,800 --> 00:53:17,680 Well, that was a dramatic Showstopper. 1055 00:53:17,720 --> 00:53:20,200 It was. It was a bit sad about Illiyin's cake. 1056 00:53:20,240 --> 00:53:21,680 Is there any saving Illiyin? 1057 00:53:21,720 --> 00:53:25,080 Yeah, listen, we've had people who've messed up a bake in the past 1058 00:53:25,120 --> 00:53:28,840 and have thrown things in bins. Illiyin, she didn't throw it away. 1059 00:53:28,880 --> 00:53:32,080 Yeah. And she brought it to the table which is what you should do. 1060 00:53:32,120 --> 00:53:34,960 It's such a shame, though, cos, Prue, her flavours are bang-on 1061 00:53:35,000 --> 00:53:37,920 most of the time, aren't they? If this had been a trifle competition 1062 00:53:37,960 --> 00:53:40,480 she'd have won it. Really? Oh, yeah. But I was a bit worried about 1063 00:53:40,520 --> 00:53:43,560 the sponge quality. Does it keep you up at night 1064 00:53:43,600 --> 00:53:47,040 worrying about sponge quality? All the time. 1065 00:53:47,080 --> 00:53:50,520 Gill really pulled it out, didn't she? I mean, she absolutely... Yeah. 1066 00:53:50,560 --> 00:53:51,840 It was a neat little cake, that. 1067 00:53:51,880 --> 00:53:53,720 You've got to look over the three challenges, 1068 00:53:53,760 --> 00:53:56,240 don't forget Gill was bottom in Technical. 1069 00:53:56,280 --> 00:53:58,320 Could Christiaan be in trouble today? 1070 00:53:58,360 --> 00:54:00,360 Christiaan was a little bit of a let-down, if I'm honest. 1071 00:54:00,400 --> 00:54:01,800 It's a shame, it looked so good. 1072 00:54:01,840 --> 00:54:04,520 It was such a pity because I didn't realise there was half a ton 1073 00:54:04,560 --> 00:54:08,960 of chopped hazelnuts in his sponge. And three litres of alcohol. 1074 00:54:09,000 --> 00:54:12,400 It was just so potent. 1075 00:54:12,440 --> 00:54:14,600 It wasn't nice to eat. Was it not? 1076 00:54:14,640 --> 00:54:17,240 That's the first time that I can say that about Christiaan's food. 1077 00:54:17,280 --> 00:54:18,880 What about the peppermint cowboy? 1078 00:54:18,920 --> 00:54:21,800 The problem was there wasn't enough choc in the mint choc chip. 1079 00:54:21,840 --> 00:54:25,480 If you just tasted the chocolate cake by itself it was perfect. 1080 00:54:25,520 --> 00:54:28,360 I thought Georgie's black forest gateau was particularly good. 1081 00:54:28,400 --> 00:54:31,520 You know, I thought I'd never say this, but it was too boozy. 1082 00:54:31,560 --> 00:54:33,200 I wouldn't like more than a teacup of it. 1083 00:54:33,240 --> 00:54:35,000 I mean, Georgie's had a good week, right? 1084 00:54:35,040 --> 00:54:37,160 She must be in line for Star Baker. 1085 00:54:37,200 --> 00:54:40,680 I would say Dylan and Georgie in line for Star Baker. Yeah. 1086 00:54:41,640 --> 00:54:43,920 And Christiaan, Gill or Illiyin to go home. 1087 00:54:45,880 --> 00:54:49,080 Well done, bakers. We got through 1970s week. 1088 00:54:49,120 --> 00:54:53,520 Now, I've got the great job of announcing this week's Star Baker. 1089 00:54:53,560 --> 00:54:57,320 And Star Baker this week is... 1090 00:55:02,920 --> 00:55:05,040 ..Georgie. 1091 00:55:05,080 --> 00:55:08,840 Well done. Thank you. 1092 00:55:08,880 --> 00:55:11,480 Unfortunately, I've got the job of announcing 1093 00:55:11,520 --> 00:55:14,560 which baker's going to be leaving the tent today. 1094 00:55:14,600 --> 00:55:18,240 So here we go. The baker leaving the tent today is... 1095 00:55:25,160 --> 00:55:28,360 ..Illiyin. 1096 00:55:28,400 --> 00:55:32,480 It's OK. Love you. It's all right. 1097 00:55:32,520 --> 00:55:35,640 It's-it's-it's the only thing I feel like I can drop my shoulders 1098 00:55:35,680 --> 00:55:37,160 a little bit and be like, 1099 00:55:37,200 --> 00:55:40,440 "Well, at least you don't have to go and practice patisserie." 1100 00:55:40,480 --> 00:55:44,200 Even all these feelings of sadness, underneath all of that is, 1101 00:55:44,240 --> 00:55:46,600 I think, an immense sense of pride. 1102 00:55:46,640 --> 00:55:48,320 And I'm glad to have that. 1103 00:55:48,360 --> 00:55:50,840 Honestly, you are a very good baker 1104 00:55:50,880 --> 00:55:54,040 and you're a wonderful woman and you should be very proud of yourself. 1105 00:55:55,480 --> 00:55:58,960 This is an exceptional competition with exceptional bakers. 1106 00:55:59,000 --> 00:56:02,320 And to have been part of it, that's quite special. 1107 00:56:02,360 --> 00:56:06,800 But, yeah, over and out, Bake Off. It's done. 1108 00:56:06,840 --> 00:56:09,480 You pulled yourself... I know. 1109 00:56:09,520 --> 00:56:12,680 Pulled off the great escape once again. 1110 00:56:12,720 --> 00:56:15,440 How am I a semifinalist in Bake Off? 1111 00:56:15,480 --> 00:56:18,520 Semifinals, like... 1112 00:56:18,560 --> 00:56:20,360 That's insane! 1113 00:56:20,400 --> 00:56:24,040 It's really good. I mean, I didn't think I'd make it this far. 1114 00:56:24,080 --> 00:56:27,880 My prediction is that next week is going to be very tense. 1115 00:56:27,920 --> 00:56:31,800 I think it'll be everyone pulling out really good recipes. 1116 00:56:33,240 --> 00:56:36,080 Oh, God. That was mad. 1117 00:56:36,120 --> 00:56:38,800 You beat him. No, he's had two... 1118 00:56:38,840 --> 00:56:40,880 Have you had three? No, I've had two. 1119 00:56:40,920 --> 00:56:43,000 LAUGHTER 1120 00:56:43,040 --> 00:56:47,760 To have it twice is... I'm... I'm blown away. 1121 00:56:47,800 --> 00:56:51,360 Cos once was enough for me but we're at the final hurdle, 1122 00:56:51,400 --> 00:56:53,360 there's literally two left. 1123 00:56:53,400 --> 00:56:57,320 I'm going to be practising morning, noon and night. 1124 00:56:57,360 --> 00:56:59,800 Yeah, I'm raring to go now. 1125 00:57:01,600 --> 00:57:05,120 Next time... This is gonna be very, very tricky. 1126 00:57:05,160 --> 00:57:08,160 What the hell? ..it's the semifinal. 1127 00:57:08,200 --> 00:57:09,880 Oh! Ah! 1128 00:57:09,920 --> 00:57:11,040 Crunch time. 1129 00:57:11,080 --> 00:57:12,880 But who can perfect patisserie... 1130 00:57:12,920 --> 00:57:15,360 It's gonna be intense. Why are you making us do this? 1131 00:57:15,400 --> 00:57:16,680 I don't understand! 1132 00:57:16,720 --> 00:57:18,720 Oh, my God. Come on! 1133 00:57:18,760 --> 00:57:20,400 ..and who will fall... 1134 00:57:20,440 --> 00:57:22,320 Ah! 1135 00:57:22,360 --> 00:57:24,920 You will kick yourself if you lose this. 1136 00:57:24,960 --> 00:57:27,680 ..at the final hurdle? 1137 00:57:27,720 --> 00:57:29,840 I'm going. I've had enough. I'm going. 1138 00:57:29,880 --> 00:57:32,560 Are you a Star Baker in the making? 1139 00:57:32,600 --> 00:57:36,400 If you'd like to apply for the next series of Bake Off, visit... 1140 00:57:40,040 --> 00:57:43,040 Subtitles by Red Bee Media