1
00:00:02,000 --> 00:00:03,200
Last time... Oh, ah!

2
00:00:03,240 --> 00:00:06,240
..the quarterfinals took us back
to the disco decade.

3
00:00:06,280 --> 00:00:08,120
What was the '70s like?
Yeah, I wasn't there, hon.

4
00:00:08,160 --> 00:00:10,640
Whilst Dylan continued
to harvest handshakes...

5
00:00:10,680 --> 00:00:13,880
Oh! Sweet! I'm sick of giving them
to you, though.

6
00:00:13,920 --> 00:00:16,000
..it was Georgie's
stunning Showstopper...

7
00:00:16,040 --> 00:00:18,080
It's 1970s and you've got it to a T.

8
00:00:18,120 --> 00:00:20,800
..that secured her second
Star Baker.

9
00:00:20,840 --> 00:00:25,080
Oh, my God, no. But gravity
took hold of Illiyin's gateaux

10
00:00:25,120 --> 00:00:27,600
and her time in the tent
hit the ground.

11
00:00:27,640 --> 00:00:29,120
Over and out, Bake Off.

12
00:00:29,160 --> 00:00:32,320
This time... Crack on!
..it's the semifinal.

13
00:00:32,360 --> 00:00:34,120
Ah! Crunch time.

14
00:00:34,160 --> 00:00:36,000
But who can perfect patisserie...

15
00:00:36,040 --> 00:00:38,600
It's going to be intense.
Why are they making us do this?

16
00:00:38,640 --> 00:00:41,040
Don't understand. Come on!

17
00:00:41,080 --> 00:00:42,600
..and who will fall...

18
00:00:42,640 --> 00:00:45,160
You will kick yourself
if you lose this now.

19
00:00:45,200 --> 00:00:47,520
..at the final hurdle?

20
00:00:47,560 --> 00:00:49,320
Oh! Ah!

21
00:00:51,400 --> 00:00:53,560
I'm going. I've had enough.
I'm going.

22
00:01:14,920 --> 00:01:18,200
Just four remain
in The Great British Bake Off.

23
00:01:18,240 --> 00:01:21,280
Only three can make it
to the final.

24
00:01:21,320 --> 00:01:24,280
Good luck, everyone. Good luck.
We got this.

25
00:01:24,320 --> 00:01:25,960
Semifinals day.

26
00:01:26,000 --> 00:01:28,120
LAUGHS

27
00:01:28,160 --> 00:01:29,280
Yeah, it's real now.

28
00:01:29,320 --> 00:01:32,040
The chances of going to the final
have never been higher.

29
00:01:32,080 --> 00:01:34,400
Like, you have 75% chance
of getting into the final.

30
00:01:34,440 --> 00:01:36,880
But then the chances of going home
have also never been higher.

31
00:01:36,920 --> 00:01:39,160
You have a 25% chance
of going home.

32
00:01:39,200 --> 00:01:41,920
They have upped the stakes,
and patisserie is it.

33
00:01:41,960 --> 00:01:45,320
Unfortunately Northern portions
don't fit well with patisserie.

34
00:01:45,360 --> 00:01:49,240
When you see the word patisserie
you're like high-end, hard,

35
00:01:49,280 --> 00:01:50,960
they're pulling out all the stops.

36
00:01:53,680 --> 00:01:57,040
Hello, bakers, welcome back
to the tent. It's patisserie week

37
00:01:57,080 --> 00:01:59,040
but, more importantly,
it's the semifinal.

38
00:01:59,080 --> 00:02:01,920
So, for your semifinal Signature

39
00:02:01,960 --> 00:02:04,520
the judges would like you
to bake two batches

40
00:02:04,560 --> 00:02:07,640
of eight laminated
breakfast pastries.

41
00:02:07,680 --> 00:02:09,440
Your pastries can be any design

42
00:02:09,480 --> 00:02:12,520
but at least one batch
must be filled or topped.

43
00:02:12,560 --> 00:02:15,040
Remember, this is patisserie week

44
00:02:15,080 --> 00:02:18,120
so the judges are looking for
a fantastic finish.

45
00:02:18,160 --> 00:02:20,320
Or a hot Swede.

46
00:02:20,360 --> 00:02:22,560
On your marks. Get set. Bake!

47
00:02:23,960 --> 00:02:27,240
This is the most ambitious
Signature Challenge ever set

48
00:02:27,280 --> 00:02:28,800
in The Great British Bake off.

49
00:02:28,840 --> 00:02:31,160
I'm doing really difficult maths
and everything for this.

50
00:02:31,200 --> 00:02:32,960
To give the bakers enough time

51
00:02:33,000 --> 00:02:36,680
to present two perfect batches
of breakfast pastries,

52
00:02:36,720 --> 00:02:40,160
for the first time ever the judges
have allowed them one hour

53
00:02:40,200 --> 00:02:44,040
to prepare their dough
so that it can rest overnight.

54
00:02:44,080 --> 00:02:46,600
This is undoubtedly one of
the most difficult challenges

55
00:02:46,640 --> 00:02:48,360
that the bakers will face.

56
00:02:48,400 --> 00:02:51,360
So we're looking for
folds of dough and butter.

57
00:02:51,400 --> 00:02:54,640
Now, the yeast in the dough
will grow and the butter will melt

58
00:02:54,680 --> 00:02:56,720
and create a beautiful honeycomb.

59
00:02:56,760 --> 00:03:00,080
We're asking for beautiful
lamination so it's flaky

60
00:03:00,120 --> 00:03:02,160
and you can see every single layer.

61
00:03:02,200 --> 00:03:05,440
You want a finish that's crispy
golden brown on the outside

62
00:03:05,480 --> 00:03:08,200
and it packs a punch
with the flavouring inside.

63
00:03:08,240 --> 00:03:10,520
Everything has to go perfect today.

64
00:03:10,560 --> 00:03:13,680
We've got four amazing bakers.
Only three are going to go through.

65
00:03:13,720 --> 00:03:16,400
And no-one can afford to make
a mistake in this challenge.

66
00:03:16,440 --> 00:03:18,560
The fun part is tomorrow.

67
00:03:26,400 --> 00:03:29,600
The semifinalists' dough
has been resting overnight.

68
00:03:29,640 --> 00:03:31,640
Yeah, it looks all right.
They now have three hours

69
00:03:31,680 --> 00:03:35,080
to complete their breakfast
pastries. That's perfect.

70
00:03:35,120 --> 00:03:37,600
We'll see what happens
in three hours.

71
00:03:38,640 --> 00:03:40,520
Hello, Georgie, you all right?
Hello, Georgie. Hello.

72
00:03:40,560 --> 00:03:42,280
Tell us about your pastries,
what're you doing?

73
00:03:42,320 --> 00:03:44,640
One's going to be a pain suisse
with chocolate chips

74
00:03:44,680 --> 00:03:46,960
and the second are going to be
the pinwheels

75
00:03:47,000 --> 00:03:49,120
and that's going to have
a dalgona cream.

76
00:03:49,160 --> 00:03:52,000
Dalgona, whipped coffee cream
and hazelnuts

77
00:03:52,040 --> 00:03:53,800
will fill Georgie's pinwheels

78
00:03:53,840 --> 00:03:55,720
while her chocolate-filled
pain suisse

79
00:03:55,760 --> 00:03:57,600
boasts an ambitious cross lamination

80
00:03:57,640 --> 00:03:59,960
that's required endless practice.

81
00:04:00,000 --> 00:04:02,800
I've made nearly 200.

82
00:04:02,840 --> 00:04:05,560
And... 200?
I really want to be in the final.

83
00:04:05,600 --> 00:04:08,760
Why don't you just take one of
the others out? Yeah. With this.

84
00:04:08,800 --> 00:04:10,840
Yeah. I'll throw it over.

85
00:04:10,880 --> 00:04:12,640
Just throw it towards Dylan. Yeah.

86
00:04:14,440 --> 00:04:16,320
ALISON:
Whilst Georgie aims to impress

87
00:04:16,360 --> 00:04:19,760
with decorative lamination... This
is going to be a lot of rolling.

88
00:04:19,800 --> 00:04:23,960
..Christiaan is once again hoping
that it's what's inside that counts.

89
00:04:24,000 --> 00:04:27,760
So I'm doing a Danish
topped with saffron roasted rhubarb.

90
00:04:27,800 --> 00:04:31,400
I love sweet things but I love
experimenting with other flavours

91
00:04:31,440 --> 00:04:33,600
and kind of, like,
seeing how far you can take it.

92
00:04:33,640 --> 00:04:36,920
And I think growing up gay,
like, you know, made me

93
00:04:36,960 --> 00:04:39,720
look for other things
that were also different.

94
00:04:39,760 --> 00:04:42,040
But I do think
it opens up your mind more.

95
00:04:42,080 --> 00:04:44,160
And it's just a lot of fun as well,
isn't it?

96
00:04:44,200 --> 00:04:47,000
Alongside his saffron
and rhubarb Danish,

97
00:04:47,040 --> 00:04:49,440
Christiaan hopes to begin
his journey to the final

98
00:04:49,480 --> 00:04:52,960
with a Gruyere cheese swirl
flavoured with za'atar.

99
00:04:53,000 --> 00:04:56,240
Christiaan. Oh, hello, you.
How you doing, semifinalist?

100
00:04:56,280 --> 00:04:59,120
I know, can you believe it? This has
got to be your week, right... Oh...

101
00:04:59,160 --> 00:05:00,560
..patisserie? I don't know, is it?

102
00:05:00,600 --> 00:05:02,440
You still haven't had a Star Baker.

103
00:05:02,480 --> 00:05:06,120
Don't. I'm the only one
here without Star Baker.

104
00:05:06,160 --> 00:05:08,200
Always that bridesmaid, ain't ya?
I know.

105
00:05:08,240 --> 00:05:11,600
As long as I win the final,
it's fine. Exactly!

106
00:05:11,640 --> 00:05:13,080
To even reach the final,

107
00:05:13,120 --> 00:05:15,600
the bakers will have
to conquer lamination.

108
00:05:15,640 --> 00:05:18,360
I am putting butter into my dough.

109
00:05:18,400 --> 00:05:20,760
But, you see, your butter's soft
enough that you can roll it...

110
00:05:20,800 --> 00:05:22,880
I'm going to just give this
a quick little...

111
00:05:22,920 --> 00:05:24,720
..but not so soft that
it disappears into the dough

112
00:05:24,760 --> 00:05:26,200
and you'll lose the layers.

113
00:05:26,240 --> 00:05:28,680
Dylan will be doing something
exciting with thermometers.

114
00:05:28,720 --> 00:05:30,640
If your butter's too hard
you get butter shards

115
00:05:30,680 --> 00:05:32,600
and then your pastry
won't laminate properly.

116
00:05:32,640 --> 00:05:35,320
I just go, that looks about right.
Crack on.

117
00:05:35,360 --> 00:05:38,800
Making a pocket of butter
in-between the dough

118
00:05:38,840 --> 00:05:40,360
and then you roll it out.

119
00:05:40,400 --> 00:05:44,240
Going to start using my frozen pins
so everything's cold

120
00:05:44,280 --> 00:05:46,080
cos I need to keep the butter cold.

121
00:05:46,120 --> 00:05:49,000
So this is the first fold, so this
is a letter fold. So you bring one

122
00:05:49,040 --> 00:05:51,320
one-third of the way,
the other two-thirds of the way.

123
00:05:51,360 --> 00:05:53,320
So this was, like, the book fold.

124
00:05:53,360 --> 00:05:56,680
So you need pastry, butter, pastry,
butter, pastry, butter.

125
00:05:56,720 --> 00:05:58,880
At this point
I just want to chill it.

126
00:05:58,920 --> 00:06:01,360
In-between every time
that you fold it

127
00:06:01,400 --> 00:06:03,760
you're going to have to put it back
in the fridge. Whilst Christiaan

128
00:06:03,800 --> 00:06:07,000
and Georgie are preparing pastries
featuring complex flavours

129
00:06:07,040 --> 00:06:09,720
and designs... So I'm just
going to pop it in the freezer.

130
00:06:09,760 --> 00:06:13,040
..Gill's planned a breakfast
that's a little less continental.

131
00:06:13,080 --> 00:06:15,960
We're having sausage sandwiches
and bananas and custard.

132
00:06:16,000 --> 00:06:18,240
That's so English.
Bolton is coming to Paris

133
00:06:18,280 --> 00:06:20,080
or Paris is coming to Bolton.

134
00:06:20,120 --> 00:06:22,840
ALISON: Gill will add fennel
to her sausage whirls

135
00:06:22,880 --> 00:06:26,160
and she'll fill Danish pastries
with a banana creme patissiere

136
00:06:26,200 --> 00:06:28,720
and decorate with bruleed bananas.

137
00:06:28,760 --> 00:06:31,160
I think that sounds delicious.
Yeah, it does sound nice. Yeah.

138
00:06:31,200 --> 00:06:33,200
How do you feel about
being in the semifinal?

139
00:06:33,240 --> 00:06:36,000
I'm trying not to think about the
final next week. I'm just trying

140
00:06:36,040 --> 00:06:38,400
to concentrate on today
and hope that I get through.

141
00:06:38,440 --> 00:06:41,600
Live in the moment.
That's it, yeah.

142
00:06:41,640 --> 00:06:44,520
Every moment in this
Signature Challenge is crucial.

143
00:06:44,560 --> 00:06:46,920
Three hours is definitely not
a long time.

144
00:06:46,960 --> 00:06:50,320
The bakers need to fold their dough
as many times as possible.

145
00:06:50,360 --> 00:06:52,520
You roll your dough,
then you do your first turn,

146
00:06:52,560 --> 00:06:55,280
then you put it back in the fridge
then it has half an hour. Then you

147
00:06:55,320 --> 00:06:57,720
do your second turn, you put it back
in the fridge. It has half an hour.

148
00:06:57,760 --> 00:07:00,840
So literally just to get your dough
done you would end up with using up

149
00:07:00,880 --> 00:07:03,480
your entire time.
But the longer they spend

150
00:07:03,520 --> 00:07:05,960
perfecting their layers... You can
see the lamination in there.

151
00:07:06,000 --> 00:07:08,600
..the less time they'll have
for proving and baking.

152
00:07:08,640 --> 00:07:10,640
It's just so much faff.

153
00:07:10,680 --> 00:07:13,800
I don't imagine that you're bothered
about patisserie, are you...?

154
00:07:13,840 --> 00:07:16,680
It's not something I do on a regular
basis. It's too fancy-schmancy

155
00:07:16,720 --> 00:07:19,000
for you, innit? It's a bit faffy.
Yeah. Bit faffy. You've got to

156
00:07:19,040 --> 00:07:21,200
pull it off today. I know, I've got
to try and pull it off today.

157
00:07:21,240 --> 00:07:24,160
Think you're going to be all right.
You're in the semifinal. I know.

158
00:07:24,200 --> 00:07:27,680
Where did the time go? Yesterday
there was 12 of us in here.

159
00:07:27,720 --> 00:07:29,200
What do you think
they're all doing now?

160
00:07:29,240 --> 00:07:31,640
I believe Mike's at Glastonbury.
Oh, is he?

161
00:07:31,680 --> 00:07:34,480
They're having a brilliant time.
Having a fabulous time.

162
00:07:34,520 --> 00:07:39,240
You're in here stressed out, baking,
and they're just in the rave tent.

163
00:07:39,280 --> 00:07:42,520
But not everyone's stressed out
by patisserie week.

164
00:07:42,560 --> 00:07:45,040
I was practising every time with two
hours. I thought we had two hours.

165
00:07:45,080 --> 00:07:48,560
Dylan misread the rules
for this challenge

166
00:07:48,600 --> 00:07:51,200
and has been practising
completing it in just two hours

167
00:07:51,240 --> 00:07:54,400
rather than three. I can't believe
I didn't read it properly.

168
00:07:54,440 --> 00:07:56,760
It's actually ridiculous.

169
00:07:56,800 --> 00:08:01,680
To deliver 16 breakfast pastries in
what he thought was just two hours,

170
00:08:01,720 --> 00:08:04,480
Dylan planned just one design -
a croissant.

171
00:08:04,520 --> 00:08:06,840
One batch with a hazelnut
creme patissiere

172
00:08:06,880 --> 00:08:08,320
and another with cinnamon.

173
00:08:08,360 --> 00:08:12,040
This sounds quite simple for you.
Quite simple flavours and...

174
00:08:12,080 --> 00:08:14,040
Well, that was cos I was just
so worried about the time.

175
00:08:14,080 --> 00:08:18,200
How are you introducing the
creme pat? I wanted to pipe it in.

176
00:08:18,240 --> 00:08:20,240
What, when it's baked? Yeah.

177
00:08:20,280 --> 00:08:22,240
So it'll lose all the lamination.

178
00:08:24,400 --> 00:08:27,240
So I thought the best way
if the proving isn't perfect,

179
00:08:27,280 --> 00:08:31,440
kind of hide away from that is to...
Pipe it inside so you can't see.

180
00:08:31,480 --> 00:08:32,920
..fill them. Yeah.

181
00:08:34,240 --> 00:08:35,680
Leave one empty.

182
00:08:37,280 --> 00:08:39,200
Well, I'll see how they turn out.

183
00:08:40,760 --> 00:08:44,360
Bakers, you're halfway through.
Oh, God.

184
00:08:44,400 --> 00:08:45,880
That's a very strong call-out.

185
00:08:45,920 --> 00:08:48,640
Strong and serious,
it's the semifinal.

186
00:08:48,680 --> 00:08:51,960
No jokes. No laughs.

187
00:08:52,000 --> 00:08:54,000
Just powerful baking. Yes.

188
00:08:54,040 --> 00:08:58,000
Lamination. If racing to create
layers of butter and pastry

189
00:08:58,040 --> 00:09:00,200
wasn't hard enough...
It looks all right.

190
00:09:00,240 --> 00:09:03,200
..the semifinalists must now shape
their laminated dough fast enough

191
00:09:03,240 --> 00:09:06,600
to give them as much time to prove
as possible.

192
00:09:06,640 --> 00:09:08,240
I'm just cutting out my squares

193
00:09:08,280 --> 00:09:10,360
so they can start proving.

194
00:09:10,400 --> 00:09:13,720
Once they've puffed up it's going
to be like a floral shape.

195
00:09:13,760 --> 00:09:15,200
I'm going to cut them into squares

196
00:09:15,240 --> 00:09:17,400
and then they're going to be
turned into little pinwheels.

197
00:09:17,440 --> 00:09:19,880
I mean, look how you just know
what you're talking about. Yeah...

198
00:09:19,920 --> 00:09:22,720
Who have you become? Who am I now?
I don't know who I am any more.

199
00:09:22,760 --> 00:09:24,800
I've been really worried
for this challenge.

200
00:09:24,840 --> 00:09:26,960
It is doable but the time is tight.

201
00:09:27,000 --> 00:09:29,000
We're having to do it at such speed.

202
00:09:29,040 --> 00:09:32,000
Why are you making us do this?
This is just cruel.

203
00:09:32,040 --> 00:09:36,360
Whilst Dylan has just one croissant
design for both his batches...

204
00:09:36,400 --> 00:09:38,320
These are sort of
minimalist croissants.

205
00:09:38,360 --> 00:09:42,480
..Georgie's second pastry is even
more complicated than her pinwheels.

206
00:09:42,520 --> 00:09:44,920
This is the cross lamination,
so I'm cutting it

207
00:09:44,960 --> 00:09:46,520
and then popping it on the top.

208
00:09:46,560 --> 00:09:48,400
So, usually,
say if you've got a croissant

209
00:09:48,440 --> 00:09:51,720
you'll see all the layers from the
side. This, it will be on the top

210
00:09:51,760 --> 00:09:54,000
so you're going to see
all the lamination. So basically

211
00:09:54,040 --> 00:09:56,360
I'm putting myself up for slaughter.

212
00:09:58,040 --> 00:10:01,640
But it's the semifinal so I have to
do something adventurous.

213
00:10:01,680 --> 00:10:04,000
Got to put the sausage meat in this.

214
00:10:04,040 --> 00:10:07,360
These are my fennel seeds.
This is my nod to the posh.

215
00:10:07,400 --> 00:10:10,600
Now, the secret is
you want it tight so it stays tight

216
00:10:10,640 --> 00:10:12,040
but you don't want it too tight

217
00:10:12,080 --> 00:10:14,240
because then it doesn't have
the space to grow.

218
00:10:14,280 --> 00:10:18,200
Pain aux raisin if you're talking
Danish. But it's pain aux sausage.

219
00:10:18,240 --> 00:10:20,040
Smells nice over here.

220
00:10:20,080 --> 00:10:23,200
We're doing some za'atar. It's like
a Middle Eastern spice mix.

221
00:10:23,240 --> 00:10:25,520
It's a really kind of rich flavour.

222
00:10:25,560 --> 00:10:28,640
You're in the semifinal. You know
what, part of me feels as if it was

223
00:10:28,680 --> 00:10:31,920
last week that there was 12 of us
in the tent. I was thinking

224
00:10:31,960 --> 00:10:34,840
about Andy today going,
"Oh, my God." Exactly.

225
00:10:34,880 --> 00:10:37,240
It's like when you think about
all the fallen bakers...

226
00:10:37,280 --> 00:10:38,920
And they're all buried out the back.

227
00:10:38,960 --> 00:10:41,480
Cos when you get kicked out of here,

228
00:10:41,520 --> 00:10:43,600
rolling pin, back of the head.

229
00:10:43,640 --> 00:10:48,040
And we put you in a big piping bag,
tie it up. Oh, no. This is gross.

230
00:10:48,080 --> 00:10:50,920
And then Prue digs a hole,
like in Goodfellas,

231
00:10:50,960 --> 00:10:53,960
and then Alison just kicks your body
into the hole. Stop it.

232
00:10:54,000 --> 00:10:56,640
And that's the truth of Bake Off.

233
00:10:56,680 --> 00:11:00,120
The Dame don't muck about,
that's all I'm saying.

234
00:11:00,160 --> 00:11:02,720
These need to prove. I moved
so much slower at the beginning,

235
00:11:02,760 --> 00:11:06,360
what was I doing? I want to get
as long as I can for proving

236
00:11:06,400 --> 00:11:08,960
cos I think the proving
is my main issue.

237
00:11:09,000 --> 00:11:11,200
Just going to pop a thermometer
in here just to kind of see

238
00:11:11,240 --> 00:11:12,400
what the temperature is like.

239
00:11:12,440 --> 00:11:15,280
At 30 degrees that butter
just melts away

240
00:11:15,320 --> 00:11:17,200
and you don't get your lamination.

241
00:11:17,240 --> 00:11:21,120
So you want your pastries
to prove at about 26 max, I think.

242
00:11:21,160 --> 00:11:23,240
Let's let these babies grow.

243
00:11:24,280 --> 00:11:27,640
Even if they're ready to prove...
Hopefully I can give them an hour.

244
00:11:27,680 --> 00:11:31,280
..the bakers still need to perfect
any fillings or toppings.

245
00:11:31,320 --> 00:11:34,480
I'm going to make hazelnut paste
now. Italian fingers for you,

246
00:11:34,520 --> 00:11:36,120
the heat doesn't touch me.

247
00:11:36,160 --> 00:11:38,320
So this is my banana creme pat.

248
00:11:38,360 --> 00:11:40,920
I just really like the saffron
with the rhubarb.

249
00:11:40,960 --> 00:11:43,440
The rhubarb is quite, like,
sharp and punchy.

250
00:11:43,480 --> 00:11:46,400
I thought that would be
a nice combination.

251
00:11:46,440 --> 00:11:49,880
The extra hour Dylan thought
he had... Oh, I'm so dumb.

252
00:11:49,920 --> 00:11:51,400
..seems to have disappeared.

253
00:11:51,440 --> 00:11:54,040
So these still won't have enough
time to prove. I think I must be

254
00:11:54,080 --> 00:11:58,280
the most disorganised person
to have made it to the semifinal.

255
00:11:58,320 --> 00:12:00,000
I'm going to put them in the oven
with a bit of steam

256
00:12:00,040 --> 00:12:02,520
and just put a thermometer in.
Hopefully that works better.

257
00:12:06,640 --> 00:12:08,120
Cool?

258
00:12:08,160 --> 00:12:09,480
LAUGHTER

259
00:12:11,360 --> 00:12:14,160
When I heard that Paul was able
to do this in the time I was like,

260
00:12:14,200 --> 00:12:15,960
what is he,
like some sort of magic man?

261
00:12:18,000 --> 00:12:21,040
Bakers, you've got one hour left.

262
00:12:21,080 --> 00:12:24,520
Everything now rests on
the bakers' next move -

263
00:12:24,560 --> 00:12:27,280
when to stop proving... I just need
to watch this temperature,

264
00:12:27,320 --> 00:12:29,360
if it goes too high then
my butter will start to melt.

265
00:12:29,400 --> 00:12:32,320
..and start baking.
Waiting game now.

266
00:12:33,920 --> 00:12:37,320
But every minute proving

267
00:12:37,360 --> 00:12:39,480
will mean a minute less baking.

268
00:12:39,520 --> 00:12:41,120
They take about 25 minutes to cook

269
00:12:41,160 --> 00:12:43,400
plus I'm going to have to get this
oven on to preheat.

270
00:12:43,440 --> 00:12:45,120
None of them have got long to prove.

271
00:12:45,160 --> 00:12:47,360
Ah!

272
00:12:49,840 --> 00:12:51,280
DUCKS QUACK

273
00:12:56,360 --> 00:12:58,640
So I'm proving them
for as long as I can, really,

274
00:12:58,680 --> 00:13:01,640
just pushing it to the end. I'm just
going to keep checking them.

275
00:13:01,680 --> 00:13:03,120
So we've got 45 minutes.

276
00:13:07,000 --> 00:13:10,360
This is just like
a transient state of...whatever.

277
00:13:12,760 --> 00:13:14,400
And that's as much time
as they've got,

278
00:13:14,440 --> 00:13:16,920
whether they're ready or not,
they're going in.

279
00:13:18,840 --> 00:13:20,600
These ones are 100%
not proved enough.

280
00:13:20,640 --> 00:13:22,600
I'm going to take 'em out
and put my oven on.

281
00:13:25,240 --> 00:13:26,680
Oh, God, that's hot in there.

282
00:13:26,720 --> 00:13:28,360
Jeepers!

283
00:13:28,400 --> 00:13:30,760
You know I got basically
everything wrong in this challenge.

284
00:13:30,800 --> 00:13:33,120
If you'd known that you'd had three
hours what would you have done

285
00:13:33,160 --> 00:13:35,120
differently? Well, they did say
it seemed a bit simple.

286
00:13:35,160 --> 00:13:37,680
Did they say you seemed a bit simple
or this seemed a bit simple?

287
00:13:37,720 --> 00:13:39,720
A bit simple.
That's what they say to me.

288
00:13:39,760 --> 00:13:42,680
"You seem a bit simple, Noel."
And I'm like, I am simple.

289
00:13:42,720 --> 00:13:47,880
The decisions that you make while
under pressure is just so weird.

290
00:13:47,920 --> 00:13:51,000
I really hope this works. I'm just
breaking up my cardamom pods

291
00:13:51,040 --> 00:13:53,320
then I can put them
in my apple sauce.

292
00:13:53,360 --> 00:13:56,120
I'm just making my cinnamon sugar
that I'm going to toss them in.

293
00:13:56,160 --> 00:13:57,760
Let's just do this, then.

294
00:13:57,800 --> 00:14:01,120
Cos if you don't prove it enough
the yeast will explode in the oven

295
00:14:01,160 --> 00:14:03,440
and then it'll chuck
all the butter out.

296
00:14:03,480 --> 00:14:05,920
That's when you end up with
a dry Danish,

297
00:14:05,960 --> 00:14:08,600
and we're not at home
to Mr Dry Danish.

298
00:14:08,640 --> 00:14:10,640
I mean, this is like
the moment of truth, isn't it?

299
00:14:10,680 --> 00:14:12,320
Oh, it's so annoying.

300
00:14:12,360 --> 00:14:14,400
Yeah, but the butter's not even
leaking out that much. It is.

301
00:14:14,440 --> 00:14:17,120
They look pretty well proved.
It's hell, isn't it?

302
00:14:17,160 --> 00:14:18,640
It's hell in here.

303
00:14:20,080 --> 00:14:22,920
Bakers, you've got
half an hour left.

304
00:14:22,960 --> 00:14:24,520
I'm just looking at the colour.

305
00:14:24,560 --> 00:14:26,200
When the colour's nice
I'll take 'em out.

306
00:14:26,240 --> 00:14:29,280
I'm just going to give as long as
possible. Turn the temperature up.

307
00:14:32,920 --> 00:14:34,440
I'm just making my creme pat,

308
00:14:34,480 --> 00:14:36,760
which I just kind of want it
to taste like hazelnut ice cream.

309
00:14:36,800 --> 00:14:38,680
Right, we're going in. Woohoo.

310
00:14:38,720 --> 00:14:41,320
Gill's are out, yay.
Look really good, Gill.

311
00:14:41,360 --> 00:14:43,120
Ta-da-da-da-daa!

312
00:14:45,080 --> 00:14:48,080
How much time do we have left?
You have ten minutes left.

313
00:14:48,120 --> 00:14:50,840
OK, I'm just going to pull them now.

314
00:14:50,880 --> 00:14:53,640
It's all going to be
last-minute rushes now.

315
00:14:53,680 --> 00:14:57,800
Bruleeing bananas is hopefully
where I don't set the tent on fire.

316
00:14:57,840 --> 00:15:00,680
These are not good. The dough
isn't cooked, they're underproved.

317
00:15:00,720 --> 00:15:02,680
I would've liked
to have baked them for a bit longer

318
00:15:02,720 --> 00:15:04,360
but I need to fill them.

319
00:15:04,400 --> 00:15:05,840
Let's do it.

320
00:15:08,440 --> 00:15:11,800
Relieved it's over. They look
all right to me. I'd eat them.

321
00:15:11,840 --> 00:15:14,160
But Paul's told me to leave one
without the cream in.

322
00:15:16,200 --> 00:15:19,280
This is so tight.
One minute left.

323
00:15:19,320 --> 00:15:23,120
Now it's a case of which ones do I
want to hide? Just throw these on.

324
00:15:23,160 --> 00:15:25,520
Little brush of the orange.
Oh, the lemon.

325
00:15:28,840 --> 00:15:32,400
Bakers, your time is up.

326
00:15:33,880 --> 00:15:37,040
Group hug. Come on, Dylan. Dylan.
Dylan, come in, in here.

327
00:15:37,080 --> 00:15:39,440
In a minute. Dylan's like,
"No, I'm busy."

328
00:15:39,480 --> 00:15:42,480
"I've got croissants to gaze at."
Come on. That was painful.

329
00:15:42,520 --> 00:15:45,040
Come on, come on, come on.
Oh, we did it.

330
00:15:49,000 --> 00:15:52,600
It's judgment time for the
semifinalists' breakfast pastries.

331
00:15:52,640 --> 00:15:55,240
Hello, Georgie.
Hello, everyone. Hi, Georgie.

332
00:16:05,760 --> 00:16:08,440
I do like the colour.
The time just went.

333
00:16:08,480 --> 00:16:12,120
And you've scorched them. You know
they're going to be crispy. Yeah.

334
00:16:12,160 --> 00:16:14,280
This has got the...
Creme patisserie...

335
00:16:14,320 --> 00:16:16,400
SHE MUTTERS

336
00:16:20,840 --> 00:16:25,080
Tastes lovely. Beautifully crisp.
Just a little doughy in the middle.

337
00:16:25,120 --> 00:16:26,960
When you're baking off the pastry,
try and rush it

338
00:16:27,000 --> 00:16:30,360
and it looks like it's done, and
then inside just concertinas up.

339
00:16:30,400 --> 00:16:34,560
Yeah. The pinwheels look
absolutely delicious and beautiful.

340
00:16:34,600 --> 00:16:35,720
Thank you, Prue.

341
00:16:40,480 --> 00:16:41,880
Same thing with this, really. Yeah.

342
00:16:41,920 --> 00:16:45,240
Too high. And it hasn't
managed to laminate. Yeah.

343
00:16:48,800 --> 00:16:51,560
I love this one. The flavour
is perfect. Yeah, the coffee.

344
00:16:51,600 --> 00:16:53,920
Beautifully judged. Delicious.
Just a bit of extra time

345
00:16:53,960 --> 00:16:56,360
and they would've been right.
Would've been fine, yeah. Yeah.

346
00:17:04,480 --> 00:17:05,560
They don't look too bad.

347
00:17:05,600 --> 00:17:07,800
You've probably put a little bit
too much filling in. OK.

348
00:17:07,840 --> 00:17:10,120
As the meat is cooking,
it's opening up... OK.

349
00:17:10,160 --> 00:17:12,600
..releasing moisture... Right.
..and then pushing it out. Right.

350
00:17:12,640 --> 00:17:15,600
Which is why it opened up. OK.

351
00:17:15,640 --> 00:17:17,560
ALISON: Oh, lovely crunchies.

352
00:17:17,600 --> 00:17:20,040
You've literally got
a whole sausage in there.

353
00:17:20,080 --> 00:17:21,520
LAUGHTER

354
00:17:26,080 --> 00:17:29,320
It's delaminated itself. OK.
It's been rushed a little bit.

355
00:17:29,360 --> 00:17:31,320
The layers haven't really
joined together. OK.

356
00:17:31,360 --> 00:17:33,640
But having said that,
you're nearly there.

357
00:17:33,680 --> 00:17:35,240
The sausage is a bit thick

358
00:17:35,280 --> 00:17:39,000
but I must say I love
the flavour of the sausage. Mm.

359
00:17:39,040 --> 00:17:43,800
So there's a banana and creme pat
and then some bruleed bananas. Mm.

360
00:17:47,960 --> 00:17:50,640
It needed more proving.
You see the thick bars here.

361
00:17:50,680 --> 00:17:52,560
Yeah. OK.
You were nearly there. Yeah.

362
00:17:52,600 --> 00:17:56,440
It all tastes excellent but it is
a bit tough and doughy. OK.

363
00:18:03,120 --> 00:18:05,640
They look really inviting.

364
00:18:05,680 --> 00:18:08,200
If I saw them in a pastry shop
window, I'd want one.

365
00:18:08,240 --> 00:18:10,040
Yeah, for sure. Good.

366
00:18:10,080 --> 00:18:12,880
This is the za'atar, isn't it?
Za'atar and the gruyere.

367
00:18:12,920 --> 00:18:14,440
Yeah, it's pretty good inside.

368
00:18:19,960 --> 00:18:21,680
The flavour is absolutely lovely.

369
00:18:21,720 --> 00:18:24,760
The za'atar level is delicious.
It's not overpowering.

370
00:18:24,800 --> 00:18:28,520
And I think you're nearly there with
the proving and the baking as well.

371
00:18:28,560 --> 00:18:32,920
Here we've got the saffron
and rhubarb Danish.

372
00:18:39,040 --> 00:18:42,720
Wow, that's a punchy rhubarb,
that one. Mm. Very tart.

373
00:18:42,760 --> 00:18:46,360
It's really tart and rhubarby
which is lovely. That's very you.

374
00:18:46,400 --> 00:18:50,200
Strong, out the box flavours
and it's worked. Thank you.

375
00:18:56,880 --> 00:18:59,680
They don't look as neat
as I expected them to look.

376
00:18:59,720 --> 00:19:01,960
They are a bit of a mess.

377
00:19:02,000 --> 00:19:03,400
Well, they're certainly well filled.

378
00:19:03,440 --> 00:19:05,520
Certainly hiding
a multitude of sins, isn't it?

379
00:19:05,560 --> 00:19:08,560
Well, you don't know yet.
I have left you the plain one.

380
00:19:08,600 --> 00:19:10,680
I'm going to have a look at
that one. That plain one... No.

381
00:19:10,720 --> 00:19:13,240
Cos that looks a good one, though.
No. That's not fair.

382
00:19:13,280 --> 00:19:15,560
Ah, so they're not as honeycombed...
That bit's all right.

383
00:19:15,600 --> 00:19:17,960
In the middle it just needed longer
to prove. Needed longer proving.

384
00:19:18,000 --> 00:19:19,200
Yeah.

385
00:19:19,240 --> 00:19:21,480
I love the cinnamon. Yeah?

386
00:19:21,520 --> 00:19:23,160
Good and punchy,
it's strong enough.

387
00:19:23,200 --> 00:19:26,680
Flavour's lovely with the cinnamon.
Let's look at the chocolate one.

388
00:19:28,040 --> 00:19:29,840
Bit sloppy.
I piped it in when it was warm.

389
00:19:29,880 --> 00:19:33,600
Well, you'd never have managed it
in two hours, that's for sure. Yeah!

390
00:19:37,360 --> 00:19:39,200
That tastes like tahini.

391
00:19:39,240 --> 00:19:42,680
The hazelnut paste doesn't
quite work. And it's too sloppy.

392
00:19:42,720 --> 00:19:45,960
And I'm not convinced that just
piping a load of stuff inside

393
00:19:46,000 --> 00:19:48,320
a croissant and destroying
what you've essentially spent hours

394
00:19:48,360 --> 00:19:52,360
trying to build up
is what you should've done.

395
00:19:52,400 --> 00:19:55,080
I think it was probably one of the
worst things I've made on the show.

396
00:19:55,120 --> 00:19:57,840
Bread is something I really like
and so it's just, like, proving is

397
00:19:57,880 --> 00:19:59,720
that one thing which is easy

398
00:19:59,760 --> 00:20:03,320
but it's the one thing which just
ruins your croissants like that.

399
00:20:03,360 --> 00:20:06,920
Can you really ever have too much
sausage? I don't think so.

400
00:20:06,960 --> 00:20:10,520
Everyone had issues with proving
and it's not been my best work.

401
00:20:10,560 --> 00:20:13,880
But it's done. I do really want
to give myself every chance

402
00:20:13,920 --> 00:20:15,480
to get through to next week.

403
00:20:15,520 --> 00:20:19,920
But none of us know what's going on
because everyone had an issue.

404
00:20:19,960 --> 00:20:23,480
So we're all a bit nervous. Ah!

405
00:20:25,840 --> 00:20:30,360
The semifinalists have no idea
what they'll be baking next.

406
00:20:30,400 --> 00:20:34,800
Your Technical Challenge
has been set by patisserie Paul.

407
00:20:34,840 --> 00:20:36,480
Patisserie Paul,
any words of wisdom?

408
00:20:36,520 --> 00:20:40,040
You have to really be careful
of the layers

409
00:20:40,080 --> 00:20:44,560
and be extremely accurate.
As always, this is judged blind.

410
00:20:44,600 --> 00:20:46,720
So, judges, you may now leave
the tent, thank you.

411
00:20:46,760 --> 00:20:48,920
Bye-bye, Patisserie Paul.

412
00:20:48,960 --> 00:20:53,880
So, Paul would love you to make the
exquisite French patisserie classic,

413
00:20:53,920 --> 00:20:56,600
gateau opera, or opera cake.

414
00:20:56,640 --> 00:21:01,560
Your opera cakes should have
eight layers of joconde sponge,

415
00:21:01,600 --> 00:21:04,440
coffee, creme aux beurre
and a dark chocolate ganache.

416
00:21:04,480 --> 00:21:07,520
And it should be able to sing
Nessun Dorma at the end.

417
00:21:07,560 --> 00:21:10,160
Patisserie Paul has given you
2 hours and 45 minutes.

418
00:21:10,200 --> 00:21:13,000
On your marks. Get set. Bake!

419
00:21:15,720 --> 00:21:17,040
Oh, my God.

420
00:21:17,080 --> 00:21:19,720
Opera cakes, I've never had one.
They sound nice.

421
00:21:19,760 --> 00:21:23,680
I think the opera cake originates
from the layers of the opera house.

422
00:21:23,720 --> 00:21:26,640
Paul said you want the layers
to be really nice and even

423
00:21:26,680 --> 00:21:28,520
so it is a bit scary.

424
00:21:28,560 --> 00:21:32,080
Paul, an opera cake.
Really difficult.

425
00:21:32,120 --> 00:21:35,040
You have layers of joconde sponge,
creme aux beurre,

426
00:21:35,080 --> 00:21:37,400
then you have the ganache.
There's two ways to introduce

427
00:21:37,440 --> 00:21:40,200
the coffee flavour into this.
One is in the creme aux beurre

428
00:21:40,240 --> 00:21:41,520
and the other one is the syrup

429
00:21:41,560 --> 00:21:43,680
drizzled over the top
of the joconde.

430
00:21:43,720 --> 00:21:45,640
Once you've got to the top
and you've got your glaze on

431
00:21:45,680 --> 00:21:47,280
then you need to think about
trimming it off.

432
00:21:47,320 --> 00:21:50,280
When you cut through,
how do you stop that smearing?

433
00:21:50,320 --> 00:21:53,080
You can only do this
with a hot knife.

434
00:21:53,120 --> 00:21:55,440
On the top they're going to have to
temper some chocolate.

435
00:21:55,480 --> 00:21:56,720
It's all about the detail.

436
00:21:56,760 --> 00:21:59,160
You're showing off
with this particular cake.

437
00:22:01,040 --> 00:22:02,480
First thing to hit you
is the coffee.

438
00:22:02,520 --> 00:22:04,440
It's absolutely perfect, isn't it?

439
00:22:04,480 --> 00:22:07,480
So they've got all the ingredients
and the quantities.

440
00:22:07,520 --> 00:22:10,720
Except for the coffee. But otherwise
you've just said make joconde,

441
00:22:10,760 --> 00:22:13,800
make ganache, make creme aux
beurre. Yeah.

442
00:22:13,840 --> 00:22:15,680
It's tricky. This is the semifinal.

443
00:22:15,720 --> 00:22:19,240
We need to test
our four amazing bakers.

444
00:22:19,280 --> 00:22:21,000
"Make the chocolate ganache."

445
00:22:21,040 --> 00:22:23,080
So I'm going to pour my cream
over the chocolate

446
00:22:23,120 --> 00:22:25,600
and allow it to sort of melt a bit.

447
00:22:25,640 --> 00:22:29,520
You've made an opera cake before.
No, never made an opera cake. No?

448
00:22:29,560 --> 00:22:32,640
Never made a joconde sponge.
I know the theory.

449
00:22:32,680 --> 00:22:38,120
Why are they called opera cakes?
Who knows how the French mind works?

450
00:22:38,160 --> 00:22:41,320
"Make the joconde." So if you've
never made a joconde it's like,

451
00:22:41,360 --> 00:22:43,360
I've no idea what everyone else
is doing.

452
00:22:43,400 --> 00:22:45,520
Do you ever learn much
about baking from being here?

453
00:22:45,560 --> 00:22:48,680
I'm Michelin starred.
Prue gave me a Michelin star.

454
00:22:48,720 --> 00:22:50,160
She glued it to my head.

455
00:22:51,600 --> 00:22:56,000
Start by whisking up the eggs,
ground almonds and the caster sugar.

456
00:22:56,040 --> 00:22:58,760
It's meant to be a light sponge,
I know that and that's about it.

457
00:22:58,800 --> 00:23:01,160
It has no levelling agent
so this is really important.

458
00:23:01,200 --> 00:23:04,960
They want us to add egg whites to
it. So we have to make a meringue,

459
00:23:05,000 --> 00:23:09,320
fold it in and also incorporate air
into the egg yolks.

460
00:23:09,360 --> 00:23:12,160
This cooks really quickly, I think.

461
00:23:12,200 --> 00:23:15,440
Want to make sure I've got enough.

462
00:23:15,480 --> 00:23:18,440
You make, like, a second mixture.

463
00:23:18,480 --> 00:23:21,640
Egg whites, sugar,
and you sift the flour over it

464
00:23:21,680 --> 00:23:23,680
and then you combine
the two together.

465
00:23:25,640 --> 00:23:27,720
How come that you're making that
and that separately?

466
00:23:27,760 --> 00:23:30,720
And then you add them together
later? I think it is because you can

467
00:23:30,760 --> 00:23:33,760
actually incorporate a lot more air
into your egg whites.

468
00:23:33,800 --> 00:23:36,480
Don't give you much here, do they?
Oh, no. I mean, honestly.

469
00:23:36,520 --> 00:23:39,560
So I'm just folding in my meringue,
lightens it up a bit.

470
00:23:39,600 --> 00:23:41,760
What's everyone else doing here?

471
00:23:41,800 --> 00:23:45,360
I think they've got theirs in,
whipping with it. Don't know.

472
00:23:45,400 --> 00:23:48,800
Oh! Is that for the joconde as well?

473
00:23:48,840 --> 00:23:51,320
Oh, my God, I've...
I've done it wrong.

474
00:23:52,760 --> 00:23:54,720
Well, it says for the joconde,
those,

475
00:23:54,760 --> 00:23:57,160
and then there's a gap
and then there's more ingredients.

476
00:23:59,640 --> 00:24:01,720
I don't understand.

477
00:24:06,600 --> 00:24:10,000
I'm going. I've had enough.
I'm going...

478
00:24:11,720 --> 00:24:13,880
I just don't want to do it.

479
00:24:16,160 --> 00:24:17,600
I'm done. I'm done.

480
00:24:17,640 --> 00:24:20,000
I'm going to stand here
until the end.

481
00:24:27,760 --> 00:24:30,520
Just feel useless.
Listen to me.

482
00:24:30,560 --> 00:24:32,840
I've been where you are,
what you've just done, listen,

483
00:24:32,880 --> 00:24:35,840
this is what you're doing. You put
yourself into a, "I can't do this,

484
00:24:35,880 --> 00:24:39,760
"I'm no good." Listen to me,
you've got this, a million percent.

485
00:24:39,800 --> 00:24:41,120
Please, I'm begging ya.

486
00:24:41,160 --> 00:24:43,800
Get that negative
and throw it away right now. Yeah.

487
00:24:43,840 --> 00:24:45,920
Come back to the positive cos,
listen, I'm telling you now,

488
00:24:45,960 --> 00:24:48,840
you will kick yourself... Yeah.
..if you lose this now. Yeah.

489
00:24:48,880 --> 00:24:51,800
I just don't know what to do
with it, Alison. You do. I don't.

490
00:24:51,840 --> 00:24:54,760
You do. Listen, just read it slowly.

491
00:24:54,800 --> 00:24:59,040
Get out of your space and go back
to where GG always is, yeah? Yeah.

492
00:24:59,080 --> 00:25:02,280
I know. All right?
You've got this. All right? OK.

493
00:25:04,480 --> 00:25:07,120
Bakers, you are halfway through.

494
00:25:07,160 --> 00:25:09,000
So behind now.

495
00:25:09,040 --> 00:25:12,640
I've put 'em in for 10 minutes.
Maybe around, like, 10-12 minutes.

496
00:25:12,680 --> 00:25:14,480
Whilst Georgie remakes her sponge,

497
00:25:14,520 --> 00:25:17,720
the rest of the bakers move on
to the coffee elements.

498
00:25:17,760 --> 00:25:20,800
Make the coffee syrup. Which we're
going to spread over the cake.

499
00:25:20,840 --> 00:25:22,240
Coffee extract to taste.

500
00:25:22,280 --> 00:25:26,240
Do they not know that I can't taste
coffee? For the love of god, people.

501
00:25:26,280 --> 00:25:29,760
So they're going in now.
They're not right anyway.

502
00:25:29,800 --> 00:25:32,640
Creme aux beurre,
that's just a French buttercream.

503
00:25:32,680 --> 00:25:35,360
Add the butter in
and that's your creme aux beurre.

504
00:25:35,400 --> 00:25:38,720
I think I'm going to add
the espresso extract now.

505
00:25:38,760 --> 00:25:41,000
Half a teaspoon to begin with.

506
00:25:41,040 --> 00:25:43,400
Smells really strong.
Don't want to put much in.

507
00:25:43,440 --> 00:25:44,800
Oh, I could eat this all day.

508
00:25:44,840 --> 00:25:47,480
I am going to put in another one.
Be bold.

509
00:25:47,520 --> 00:25:49,760
Did a half teaspoon,
so I'm going to add another one.

510
00:25:49,800 --> 00:25:51,240
Definitely more coffee.

511
00:25:51,280 --> 00:25:52,600
Taste it now.

512
00:26:00,800 --> 00:26:02,000
I think it's fine.

513
00:26:02,040 --> 00:26:03,360
Oh, should I do a bit more?

514
00:26:03,400 --> 00:26:05,800
Needs more.
I don't want to overwhelm.

515
00:26:05,840 --> 00:26:07,200
Might do a little bit more.

516
00:26:07,240 --> 00:26:09,960
Oh, that's really good, actually.
Stop there.

517
00:26:10,000 --> 00:26:11,880
Right, let's have a look.

518
00:26:11,920 --> 00:26:13,080
It's cooked.

519
00:26:13,120 --> 00:26:14,960
I'm going to take that as done.

520
00:26:15,000 --> 00:26:16,480
I think that looks all right.

521
00:26:16,520 --> 00:26:20,400
It's rising a little bit. It'll just
have to do. At least it's risen.

522
00:26:20,440 --> 00:26:23,400
How's it going? As long as I get
something on the dish it'll be fine.

523
00:26:23,440 --> 00:26:25,800
You've got to get out of your head.
That's the thing. I know.

524
00:26:25,840 --> 00:26:27,880
It's just in your head.
I shouldn't be like that, really.

525
00:26:27,920 --> 00:26:31,080
It's just in your head, ultimately.
"I'm going, I'm just not doing it.

526
00:26:31,120 --> 00:26:34,880
"I'm going to stand here
until it's finished."

527
00:26:34,920 --> 00:26:37,440
So I am just going to
cut this sponge.

528
00:26:37,480 --> 00:26:39,840
It's a bit thick so I'm just
going to cut it down a bit.

529
00:26:39,880 --> 00:26:42,800
Not the best, I don't think,
but they're going to come out.

530
00:26:42,840 --> 00:26:46,000
Paul's opera cake recipe
demands eight layers.

531
00:26:46,040 --> 00:26:50,480
Cake, syrup, chocolate,
buttercream and then again.

532
00:26:50,520 --> 00:26:52,560
And as the sides will be exposed...

533
00:26:52,600 --> 00:26:54,440
So I'm going to soak it
with the syrup.

534
00:26:54,480 --> 00:26:56,760
..every layer must be
the same thickness.

535
00:26:56,800 --> 00:26:59,760
Looks beautiful.
And perfectly level.

536
00:26:59,800 --> 00:27:03,640
It's not filling it properly.
What a mess.

537
00:27:03,680 --> 00:27:05,520
There we go, freeze.

538
00:27:07,520 --> 00:27:11,520
Bakers, you've got half an hour
left. "For the decoration,

539
00:27:11,560 --> 00:27:13,600
"temper the chocolate and spread
over the transfer square,

540
00:27:13,640 --> 00:27:16,400
"making these beautiful
musical notes decorations."

541
00:27:16,440 --> 00:27:20,120
E sharp, G, G, B.

542
00:27:20,160 --> 00:27:22,000
I can't wait to see
the musical notes on it. Yeah.

543
00:27:22,040 --> 00:27:25,480
It's going to be cute.
It makes me want to sing opera.

544
00:27:25,520 --> 00:27:29,040
VOCALISES

545
00:27:29,080 --> 00:27:31,360
What a lovely voice. Oh!

546
00:27:31,400 --> 00:27:35,280
"Using a sharp knife,
make 1.5cm cuts.

547
00:27:35,320 --> 00:27:37,440
"Curl the acetate into a two

548
00:27:37,480 --> 00:27:39,320
"and place in the glasses to set."

549
00:27:39,360 --> 00:27:41,040
It's a job well done, mate.

550
00:27:41,080 --> 00:27:43,760
So that can just stay there now.
I need to get the other layers on.

551
00:27:43,800 --> 00:27:45,520
Final layer of buttercream.

552
00:27:45,560 --> 00:27:47,680
Oh, that buttercream's
bloody beautiful.

553
00:27:47,720 --> 00:27:50,840
I'm going to top it
with the last sponge.

554
00:27:50,880 --> 00:27:53,080
And then soak it in the syrup.

555
00:27:53,120 --> 00:27:57,120
There's just so many layers and so
many things going on it's like, oh!

556
00:27:57,160 --> 00:28:00,480
I can feel like a tension
in here now. It is like...

557
00:28:00,520 --> 00:28:02,160
Crunch time. Yes.

558
00:28:02,200 --> 00:28:04,440
They're going to be looking
for perfection in this.

559
00:28:04,480 --> 00:28:07,480
I'm hoping once I've cut the ends
it'll be fine.

560
00:28:07,520 --> 00:28:10,320
Bakers, you have 15 minutes left.

561
00:28:10,360 --> 00:28:11,640
The glaze is going on.

562
00:28:13,400 --> 00:28:16,720
Ah. I think the proof's going to be
in when I unmould it.

563
00:28:16,760 --> 00:28:18,160
I know I've got other issues

564
00:28:18,200 --> 00:28:21,080
so I just want to make sure
this top layer is right.

565
00:28:23,640 --> 00:28:25,800
How do you even get it off?

566
00:28:25,840 --> 00:28:27,200
Apparently like that.

567
00:28:28,560 --> 00:28:30,400
It's all right,
I just need to trim it down.

568
00:28:30,440 --> 00:28:33,240
I'm just going to get a hot knife
and just hope for the best.

569
00:28:33,280 --> 00:28:34,560
I'm a bit nervous.

570
00:28:38,720 --> 00:28:42,000
Oh, took that edge off
with the handle. That's annoying.

571
00:28:42,040 --> 00:28:43,960
The layer's so messy.

572
00:28:44,000 --> 00:28:46,280
Pretty nice.

573
00:28:46,320 --> 00:28:51,920
So I'm moving back
to my chocolate decoration.

574
00:28:51,960 --> 00:28:53,200
Sugar, they're all snapping.

575
00:28:53,240 --> 00:28:55,280
I'm going to put these in the
freezer for a minute, actually.

576
00:28:55,320 --> 00:28:57,360
Bakers, you've got one minute left.

577
00:28:57,400 --> 00:28:58,800
Oh, Christ.

578
00:28:58,840 --> 00:29:00,280
Fingers crossed I'll get a couple.

579
00:29:00,320 --> 00:29:02,960
Oh, it might have been a bad idea
to freeze these in here

580
00:29:03,000 --> 00:29:04,960
cos it's going to be
such a pain to get... Oh.

581
00:29:05,000 --> 00:29:08,800
Just breaking in my hands. Oh, no.

582
00:29:08,840 --> 00:29:11,680
My curls haven't worked.
I think I made them too thin.

583
00:29:11,720 --> 00:29:13,400
That's actually beautiful.

584
00:29:15,480 --> 00:29:19,400
Bakers, your time is up.

585
00:29:19,440 --> 00:29:21,240
Ah, do you know what?
It'll have to do.

586
00:29:21,280 --> 00:29:23,840
Please bring your opera cakes
down to the table

587
00:29:23,880 --> 00:29:26,240
and place them
behind your photographs.

588
00:29:26,280 --> 00:29:28,640
That was awful.

589
00:29:28,680 --> 00:29:31,080
Yours looks awesome, Dylan.
Oh, look at your curls.

590
00:29:31,120 --> 00:29:32,560
Wow. Wow.

591
00:29:32,600 --> 00:29:35,520
Mine's a mess. Oh...
Mine is a bit of a mess.

592
00:29:37,560 --> 00:29:39,680
Paul and Prue are expecting

593
00:29:39,720 --> 00:29:43,560
eight precise layers
including light joconde sponge,

594
00:29:43,600 --> 00:29:46,720
beautifully smooth
coffee creme aux beurre

595
00:29:46,760 --> 00:29:50,640
and chocolate ganache all topped
with tempered chocolate curls.

596
00:29:50,680 --> 00:29:53,400
OK. Start with this one.

597
00:29:53,440 --> 00:29:56,080
Well, the curls on the chocolate
could've been a bit curlier

598
00:29:56,120 --> 00:29:57,440
and higher. Yeah.

599
00:29:59,200 --> 00:30:01,720
They're very nice and neat,
the layers. Mm.

600
00:30:03,920 --> 00:30:07,400
It is all very good.
There's not a lot of coffee.

601
00:30:07,440 --> 00:30:09,440
There's some.
There's some but not a lot.

602
00:30:09,480 --> 00:30:12,200
This one looks a bit uneven.

603
00:30:12,240 --> 00:30:15,920
Look at the difference between that
layer of ganache and that. Yeah.

604
00:30:19,080 --> 00:30:22,400
Not getting a lot of coffee
in that one. Getting chocolate. Mm.

605
00:30:22,440 --> 00:30:25,200
This is very nice.
It's got nice neat layers.

606
00:30:27,400 --> 00:30:29,680
That looks very even, doesn't it?
It's very good.

607
00:30:30,840 --> 00:30:32,760
Mm - coffee.

608
00:30:32,800 --> 00:30:35,160
Chocolate's good, too. Mm.
That is really lovely.

609
00:30:35,200 --> 00:30:36,760
That's nice.

610
00:30:36,800 --> 00:30:38,280
I love these curls.

611
00:30:38,320 --> 00:30:40,440
They're not quite in the middle
but they're very nice.

612
00:30:40,480 --> 00:30:43,240
But the layers
are all over the place.

613
00:30:43,280 --> 00:30:46,120
Quite a big layer of chocolate
on there, isn't there?

614
00:30:48,720 --> 00:30:50,520
There's coffee. Coffee.

615
00:30:50,560 --> 00:30:53,840
Definite coffee.
Curls are lovely. I like the shine.

616
00:30:53,880 --> 00:30:56,400
It's probably a bit too much
chocolate on top.

617
00:30:56,440 --> 00:31:02,440
Paul and Prue will now rank
the opera cakes from worst to first.

618
00:31:02,480 --> 00:31:04,920
In fourth place we have this one.

619
00:31:04,960 --> 00:31:07,120
Georgie,
it's not quite enough coffee

620
00:31:07,160 --> 00:31:09,800
and the layers aren't quite even.

621
00:31:09,840 --> 00:31:13,040
In third spot we have this one,
whose is this?

622
00:31:13,080 --> 00:31:15,080
Christiaan,
coffee level was quite nice

623
00:31:15,120 --> 00:31:18,160
but it was just
a little bit untidy.

624
00:31:18,200 --> 00:31:19,680
In second place we have this one.

625
00:31:21,880 --> 00:31:24,760
Who's that? Gill, the only complaint
I can find is that

626
00:31:24,800 --> 00:31:26,760
the chocolate curls
weren't very perfect

627
00:31:26,800 --> 00:31:29,040
and I would've liked
a tiny bit more coffee.

628
00:31:29,080 --> 00:31:32,720
Which means in first place - Dylan.

629
00:31:32,760 --> 00:31:36,400
Very neat and the coffee level was
spot-on and each layer was equal.

630
00:31:36,440 --> 00:31:38,240
Well done.

631
00:31:38,280 --> 00:31:40,840
I'm feeling a bit more optimistic
about getting into the final now.

632
00:31:40,880 --> 00:31:43,080
Just when I was placing
those chocolate curls

633
00:31:43,120 --> 00:31:45,040
I was like, "Oh, yeah,
this is really up my street."

634
00:31:45,080 --> 00:31:48,680
Like, I'm not good at the arts,
crafty style of baking.

635
00:31:48,720 --> 00:31:52,520
I think I'm much better
at making things look plain,

636
00:31:52,560 --> 00:31:55,280
which doesn't sound good. I'm
looking at it as a positive second

637
00:31:55,320 --> 00:31:56,920
rather than third from bottom.

638
00:31:56,960 --> 00:32:00,680
I was hoping to come
just that one spot higher.

639
00:32:00,720 --> 00:32:03,720
It's so hard when you can't
understand what they're asking

640
00:32:03,760 --> 00:32:08,280
of you. I've never had that before.
But it was really close.

641
00:32:08,320 --> 00:32:11,280
And this morning everyone
had a technical issue with the bake

642
00:32:11,320 --> 00:32:13,600
so it's going to
come down to tomorrow.

643
00:32:18,760 --> 00:32:21,760
One challenge remains before we
discover who will be this year's

644
00:32:21,800 --> 00:32:25,640
last Star Baker and who won't
be making it to the final.

645
00:32:25,680 --> 00:32:27,960
Good luck, everyone. Do your best.

646
00:32:28,000 --> 00:32:30,320
I think it's more important
to them to get into the final

647
00:32:30,360 --> 00:32:31,840
almost than it is to win.

648
00:32:31,880 --> 00:32:34,120
Once you get into the final
you go, "Well, I was a finalist."

649
00:32:34,160 --> 00:32:35,360
And it's sort of pretty amazing.

650
00:32:35,400 --> 00:32:38,160
But the only one that's slightly
in front is Christiaan.

651
00:32:38,200 --> 00:32:39,560
He's never had Star Baker, though.

652
00:32:39,600 --> 00:32:41,360
He's always second.
He's always the bridesmaid.

653
00:32:41,400 --> 00:32:44,800
Dylan struggled I think in the
Signature but he won the Technical.

654
00:32:44,840 --> 00:32:47,880
So he's ping ponged a little bit,
hasn't he? The one who absolutely

655
00:32:47,920 --> 00:32:49,800
doesn't believe she'll get through
is Georgie.

656
00:32:49,840 --> 00:32:52,400
But she wants it the most, in a
weird way. She wants it terribly.

657
00:32:52,440 --> 00:32:55,040
Gill's just shocked she's here. Yes.

658
00:32:55,080 --> 00:32:57,680
If they all have an amazing
Showstopper... Then where are we?

659
00:32:57,720 --> 00:32:59,360
..what are we going to do?
I don't know.

660
00:32:59,400 --> 00:33:02,680
When it gets that tight we will
look back over previous weeks...

661
00:33:02,720 --> 00:33:05,120
And then beyond that will you
look to what they did at school?

662
00:33:05,160 --> 00:33:07,200
Possibly. And beyond that.
Primary school.

663
00:33:07,240 --> 00:33:08,640
LAUGHTER

664
00:33:08,680 --> 00:33:11,400
"Which one of you walked first?"
Yeah.

665
00:33:15,480 --> 00:33:17,560
Hello, bakers,
welcome back to the tent.

666
00:33:17,600 --> 00:33:19,280
It's your Showstopper Challenge

667
00:33:19,320 --> 00:33:23,440
and the judges would love you
to create an exquisite display

668
00:33:23,480 --> 00:33:26,160
of 12 fruit-shaped entremets.

669
00:33:26,200 --> 00:33:29,640
Entremets literally means
"between servings". Which means

670
00:33:29,680 --> 00:33:32,240
you can eat as many as you want
cos it's not an actual meal.

671
00:33:32,280 --> 00:33:35,680
Each of your entremets should
be decorated to look like

672
00:33:35,720 --> 00:33:37,600
your chosen fruits.

673
00:33:37,640 --> 00:33:40,640
You have 4 hours, 30 minutes.

674
00:33:40,680 --> 00:33:43,920
Good luck, everyone.
There's only this bake between you

675
00:33:43,960 --> 00:33:46,040
and the final of
The Great British Bake Off.

676
00:33:46,080 --> 00:33:49,600
On your marks.
Get set. Bake!

677
00:33:52,240 --> 00:33:53,720
Obviously I've practised them.

678
00:33:53,760 --> 00:33:55,600
This is the first time
I've ever made entremets,

679
00:33:55,640 --> 00:33:57,760
I don't think
I've ever eaten entremets.

680
00:33:57,800 --> 00:34:00,080
I think it's so tight today.
Everything has to be perfect.

681
00:34:00,120 --> 00:34:03,240
It's going to be intense.
Ai, ai, ai.

682
00:34:03,280 --> 00:34:04,520
But what's new?

683
00:34:04,560 --> 00:34:07,040
Today's Showstopper Challenge

684
00:34:07,080 --> 00:34:11,440
is to make 12 entremets
fruit shaped.

685
00:34:11,480 --> 00:34:13,240
So say they're making a tangerine,

686
00:34:13,280 --> 00:34:17,200
it must look like a tangerine
and it must taste like a tangerine.

687
00:34:17,240 --> 00:34:19,960
It's all about textures.
When you bite into an entremet,

688
00:34:20,000 --> 00:34:22,280
you think of the lightest mousse
you've ever had

689
00:34:22,320 --> 00:34:24,080
and you think
of several layers of that.

690
00:34:24,120 --> 00:34:26,200
This is truly a delicious challenge.

691
00:34:26,240 --> 00:34:29,120
The key thing is setting
each particular layer

692
00:34:29,160 --> 00:34:31,520
before you add the next one.
If you don't,

693
00:34:31,560 --> 00:34:34,160
it'll bleed and they're going to
have to start again.

694
00:34:34,200 --> 00:34:36,200
Once the bakers have produced
all their entremets,

695
00:34:36,240 --> 00:34:38,200
now they've got to think
how they're going to display it.

696
00:34:38,240 --> 00:34:40,120
They could use biscuit,
they could use chocolate.

697
00:34:40,160 --> 00:34:42,400
You want it to really show off
the entremets.

698
00:34:42,440 --> 00:34:45,920
This is the last chance
to get to the final.

699
00:34:45,960 --> 00:34:49,160
It's probably the most important
challenge of the whole lot.

700
00:34:49,200 --> 00:34:52,160
Hi, Gill. Hello, there.

701
00:34:52,200 --> 00:34:53,880
Tell us about your entremets.

702
00:34:53,920 --> 00:34:57,720
I am making strawberry entremets
which is inspired by the time

703
00:34:57,760 --> 00:35:01,120
we went pick your own strawberrying
as a family.

704
00:35:01,160 --> 00:35:03,440
And my dad lost his car keys
while we were picking.

705
00:35:03,480 --> 00:35:06,640
There were some looks between
my mother and father at that point.

706
00:35:06,680 --> 00:35:09,440
Gill aims not to lose
her place in the final

707
00:35:09,480 --> 00:35:11,000
with a buttercream basket

708
00:35:11,040 --> 00:35:13,840
surrounded by mirror glazed
strawberry mousse entremets,

709
00:35:13,880 --> 00:35:16,640
featuring a sharp
strawberry and mint gel.

710
00:35:16,680 --> 00:35:19,240
And they'll sit on delicate
lemon shortbread

711
00:35:19,280 --> 00:35:21,280
in the shape of her dad's
lost car keys.

712
00:35:21,320 --> 00:35:24,680
Your flavours are always good.
OK. When you first came to the tent

713
00:35:24,720 --> 00:35:26,680
we were a bit concerned
about your finesse. Yeah.

714
00:35:26,720 --> 00:35:29,760
But actually that's changed now.
Absolutely. I like the story, too.

715
00:35:29,800 --> 00:35:35,600
Every family has that story. We lost
ours on the beach. Oh, right!

716
00:35:35,640 --> 00:35:38,360
I bet you look after your car keys
really well. I do.

717
00:35:38,400 --> 00:35:40,800
LAUGHTER

718
00:35:40,840 --> 00:35:43,280
NOEL: After a disastrous
Technical Challenge...

719
00:35:43,320 --> 00:35:44,920
Need to move quick today.

720
00:35:44,960 --> 00:35:47,320
..Georgie's hoping to be picked
for the grand final

721
00:35:47,360 --> 00:35:51,080
thanks to not just one
fruit entremets but two.

722
00:35:51,120 --> 00:35:54,280
One's lemon and lime
with a pistachio shortbread

723
00:35:54,320 --> 00:35:59,000
and blackberry and whisky
chocolate cake.

724
00:35:59,040 --> 00:36:03,160
I know the judges like alcohol,
so I was like, just do anything.

725
00:36:03,200 --> 00:36:06,840
Welsh whisky soaked chocolate cake
with blackberry comfit and mousse

726
00:36:06,880 --> 00:36:10,560
will sit in a chocolate basket
alongside Georgie's lemon entremets

727
00:36:10,600 --> 00:36:12,440
with a strong limoncello kick

728
00:36:12,480 --> 00:36:15,560
for a Showstopper that she hopes
won't be her last.

729
00:36:15,600 --> 00:36:17,800
Do you know...
You nearly left, like Jeff.

730
00:36:17,840 --> 00:36:20,920
Alison gave me a talking to as well.
So I'm glad you guys were there.

731
00:36:20,960 --> 00:36:22,920
We have to try and keep you
on track. But you know what?

732
00:36:22,960 --> 00:36:25,400
You're tired as well.
And this is a lot. Yeah.

733
00:36:25,440 --> 00:36:27,840
Oh! Yeah...
What have I just done?

734
00:36:27,880 --> 00:36:30,240
What are you doing?
Is that my fault?

735
00:36:30,280 --> 00:36:32,560
Oh, my... No, I put them backwards.
Um, yeah.

736
00:36:32,600 --> 00:36:34,560
You're supposed it through
the sieve first, yeah? Yeah.

737
00:36:34,600 --> 00:36:38,200
You trying to sieve it through a
bowl into a sieve? What's going on?

738
00:36:38,240 --> 00:36:42,680
It's good that you really want
to get to the final. Oh, my gosh.

739
00:36:42,720 --> 00:36:45,200
To get through the Showstopper...

740
00:36:45,240 --> 00:36:47,120
Right, first element done.

741
00:36:47,160 --> 00:36:51,200
..one thing all the bakers need
is a perfectly set silky mousse.

742
00:36:51,240 --> 00:36:53,720
My life's more Angel Delight
than a mousse.

743
00:36:53,760 --> 00:36:56,320
It's a strawberry
and mascarpone mousse

744
00:36:56,360 --> 00:36:58,600
but it's got white chocolate in it.

745
00:36:58,640 --> 00:37:01,920
Before I started Bake Off I had no
idea about mousse and how it works.

746
00:37:01,960 --> 00:37:04,400
You can literally use anything
to make a mousse.

747
00:37:04,440 --> 00:37:07,080
I have this,
which is my avocado mousse.

748
00:37:07,120 --> 00:37:10,280
And this has got
a bit of pistachio in it

749
00:37:10,320 --> 00:37:12,280
and then inside that is going to be
a chocolate choux bun

750
00:37:12,320 --> 00:37:15,800
and then have a lime dark chocolate
ganache inside. So it's going to act

751
00:37:15,840 --> 00:37:18,320
like the core of the avocado?
Yeah. Oh, that's lovely.

752
00:37:18,360 --> 00:37:21,760
Dylan's choux bun centres
will be coated in caramel,

753
00:37:21,800 --> 00:37:25,440
his avocado entremets served
in a nougatine pallet box,

754
00:37:25,480 --> 00:37:27,480
and his orange entremets made with

755
00:37:27,520 --> 00:37:29,960
an orange and white chocolate
whipped ganache

756
00:37:30,000 --> 00:37:32,480
and genoise sponge
soaked in orange liqueur.

757
00:37:32,520 --> 00:37:35,280
And the outside is going to be
what, how are you texturing it?

758
00:37:35,320 --> 00:37:38,240
So I'm dipping them in cocoa butter
then the avocado I'm going to spray

759
00:37:38,280 --> 00:37:40,320
with just a bit
of purple cocoa butter. Mm-hm.

760
00:37:40,360 --> 00:37:42,560
And then I'm going to spray them
all with, like, a neutral glaze

761
00:37:42,600 --> 00:37:44,720
so it gives like a knobbly,
shiny wax effect

762
00:37:44,760 --> 00:37:46,160
and I think they look super cool.

763
00:37:46,200 --> 00:37:48,960
Obviously you're aiming
to be in the final.

764
00:37:49,000 --> 00:37:51,560
What would that make you feel like
if you got through to the final

765
00:37:51,600 --> 00:37:54,320
of The Great British Bake Off?
I want to be a chef, right?

766
00:37:54,360 --> 00:37:57,760
And so I think this,
the whole thing has been, like...

767
00:37:57,800 --> 00:37:59,680
..sick, because it's like, like...

768
00:37:59,720 --> 00:38:03,040
I feel like so much of it has, like,
affirmed certain things,

769
00:38:03,080 --> 00:38:05,200
like I didn't even know
if I was any good, you know, before

770
00:38:05,240 --> 00:38:07,440
and I think if I make it
to the final it's like, "Wow!"

771
00:38:07,480 --> 00:38:11,160
I mean, you have had a very good
run. Thank you. You really have.

772
00:38:11,200 --> 00:38:13,960
NOEL: A creamy mousse
is just the beginning

773
00:38:14,000 --> 00:38:16,120
of the bakers' daunting to-do list.

774
00:38:16,160 --> 00:38:18,520
OK, right.
I'm going to make this curd now.

775
00:38:18,560 --> 00:38:23,280
Any classic entremets must also have
a separate complementary centre.

776
00:38:23,320 --> 00:38:25,280
The diced strawberries
are going in the centre

777
00:38:25,320 --> 00:38:26,920
with some mint in it as well.

778
00:38:26,960 --> 00:38:30,080
The orange one will have a insert
of orange jam.

779
00:38:30,120 --> 00:38:33,080
I need this done really quick
because it needs to freeze.

780
00:38:34,160 --> 00:38:36,040
So this is limoncello.

781
00:38:36,080 --> 00:38:38,880
And Georgie isn't the only baker
bringing a taste of Italy

782
00:38:38,920 --> 00:38:40,600
to their Showstopper.

783
00:38:40,640 --> 00:38:41,920
I can taste it.

784
00:38:43,200 --> 00:38:45,240
I'm doing, like, a lot of things
at the same time.

785
00:38:45,280 --> 00:38:47,800
The basil is for my basil jelly.
It's like a really thin layer

786
00:38:47,840 --> 00:38:50,120
that goes on top
of my bergamot insert.

787
00:38:50,160 --> 00:38:53,080
I imagine that most people
will have drunken earl grey tea,

788
00:38:53,120 --> 00:38:56,240
which is the main flavouring
and that is the bergamot.

789
00:38:56,280 --> 00:38:59,040
Inspired by a trip to Italy
with his partner Nick,

790
00:38:59,080 --> 00:39:02,600
Christiaan's bergamot and basil
filled citrus entremets

791
00:39:02,640 --> 00:39:05,400
will join sour apple
and orange liqueur entremets,

792
00:39:05,440 --> 00:39:08,720
completing a display that's even
more ambitious than his flavours.

793
00:39:08,760 --> 00:39:13,200
So the centrepiece is going to be,
like, a lemon biscuit tree

794
00:39:13,240 --> 00:39:15,240
and I'm doing lemon meringue
piped leaves

795
00:39:15,280 --> 00:39:17,520
and I'll individually add them on.

796
00:39:17,560 --> 00:39:19,760
You're not messing around with this
Showstopper today, are ya?

797
00:39:19,800 --> 00:39:22,600
It is semifinal... Hang on...
Christiaan... ..is this standing up?

798
00:39:22,640 --> 00:39:25,880
Yeah, yeah, yeah. So you're making
the tree and the leaves?

799
00:39:25,920 --> 00:39:27,240
Yeah, yeah.

800
00:39:28,520 --> 00:39:33,000
Christiaan... OK. Um, I hope
you're not over ambitious here.

801
00:39:33,040 --> 00:39:35,240
We'll leave you to it.
I think you need all the time.

802
00:39:35,280 --> 00:39:36,520
Thank you, Christiaan.

803
00:39:36,560 --> 00:39:40,280
As well as setting mousses
and centres,

804
00:39:40,320 --> 00:39:43,360
the bakers must also find time
to perfect the baked elements

805
00:39:43,400 --> 00:39:45,520
that the judges have demanded.

806
00:39:45,560 --> 00:39:48,560
So this is going to be
the chocolate cake.

807
00:39:48,600 --> 00:39:51,440
So the orange entremets
have genoise sponge at the bottom.

808
00:39:51,480 --> 00:39:54,280
Get it in. Get it cooked.
Get it cooled.

809
00:39:54,320 --> 00:39:55,920
Bing, bang, boom. Bish, bash, bosh.

810
00:39:55,960 --> 00:39:58,680
Do you know what I thought
when I saw your keys?

811
00:39:58,720 --> 00:40:00,800
I thought it was like
you leave 'em in a bowl.

812
00:40:00,840 --> 00:40:02,320
When I thought of this lovely story

813
00:40:02,360 --> 00:40:05,560
and I called it Pick Your Own
Car Keys, my husband just went,

814
00:40:05,600 --> 00:40:08,000
"There's going to be so much
innuendo about that."

815
00:40:09,520 --> 00:40:13,160
Both of them are going to have
a pistachio dacquoise biscuit base.

816
00:40:13,200 --> 00:40:15,480
And I'm still on my time schedule
so that's really good.

817
00:40:15,520 --> 00:40:17,760
Are you on sched? I'm happy.
Yeah, I am on schedule.

818
00:40:17,800 --> 00:40:19,640
This is the key to your success.

819
00:40:19,680 --> 00:40:22,640
I've got here, 20 minutes,
which is room for error,

820
00:40:22,680 --> 00:40:26,640
so if anything goes wrong
I've got an extra 20 minutes.

821
00:40:26,680 --> 00:40:27,880
I've calculated it.

822
00:40:27,920 --> 00:40:31,520
I'm going to call my autobiography
Room For Error.

823
00:40:33,000 --> 00:40:34,760
Bakers, you are halfway through.

824
00:40:34,800 --> 00:40:37,120
Oh, my God, what the hell is this?

825
00:40:37,160 --> 00:40:39,880
This is not a genoise sponge.
This is a mess.

826
00:40:39,920 --> 00:40:42,200
I just hope I can get
what I need from it.

827
00:40:42,240 --> 00:40:45,280
Time is now
the semifinalists' enemy.

828
00:40:45,320 --> 00:40:46,680
Ah!

829
00:40:46,720 --> 00:40:50,280
Happy with them. The faster
they can assemble their entremets...

830
00:40:50,320 --> 00:40:53,240
Phew! ..the more chance
they'll have to set

831
00:40:53,280 --> 00:40:56,920
and be decorated to look like
their chosen fruit.

832
00:40:56,960 --> 00:40:59,600
And that choux bun, it's sort of
reminiscent of the avocado pip.

833
00:40:59,640 --> 00:41:01,680
After this, the choux only takes
15 minutes

834
00:41:01,720 --> 00:41:03,120
and then I can assemble everything.

835
00:41:04,240 --> 00:41:06,360
I've put a little bit of mousse
in the bottom of the moulds.

836
00:41:06,400 --> 00:41:10,480
Then I've put the frozen insert in
and now I'm just topping them up.

837
00:41:10,520 --> 00:41:14,400
Adding on the dacquoise biscuit.
It's to make a realistic strawberry,

838
00:41:14,440 --> 00:41:15,920
they're not the biggest
in the world.

839
00:41:15,960 --> 00:41:17,960
I'm hoping that will show finesse.

840
00:41:18,000 --> 00:41:20,320
But finesse... It's so weird.

841
00:41:20,360 --> 00:41:24,200
..could prove hard to come by
for Dylan. It's all odd shapes

842
00:41:24,240 --> 00:41:27,200
because I couldn't get
the genoise a good enough diameter.

843
00:41:27,240 --> 00:41:28,920
And he's not alone.

844
00:41:28,960 --> 00:41:32,840
I've done it wrong. I should've put
this in when that was not solid.

845
00:41:32,880 --> 00:41:34,000
BLEEP.

846
00:41:34,040 --> 00:41:37,480
Georgie has frozen her mousse
before adding her inserts.

847
00:41:37,520 --> 00:41:40,560
So now there's not going to be
enough room.

848
00:41:40,600 --> 00:41:42,720
Ah, sugar, what am I going to do?

849
00:41:42,760 --> 00:41:45,160
Unable to press them
into soft mousse,

850
00:41:45,200 --> 00:41:49,600
she'll have to cut each one down
to fit. Ah... Ah.

851
00:41:49,640 --> 00:41:52,080
Potentially ruining
her balance of flavours.

852
00:41:52,120 --> 00:41:55,200
I'm so annoyed I've done this now.

853
00:41:55,240 --> 00:42:00,320
You've got one chance cos you need
to freeze them to get them to set.

854
00:42:00,360 --> 00:42:02,920
If they don't come out of the moulds
you've got no time to do it again.

855
00:42:02,960 --> 00:42:04,720
Then we're all doomed.

856
00:42:04,760 --> 00:42:06,160
What a silly cow.

857
00:42:06,200 --> 00:42:09,560
Just pop these in the freezer
and then I'll move on.

858
00:42:09,600 --> 00:42:11,560
Bakers, you've got one hour left.

859
00:42:13,040 --> 00:42:14,840
BLEEP. Sorry!

860
00:42:15,880 --> 00:42:17,280
Didn't lose any.

861
00:42:17,320 --> 00:42:22,000
Christiaan and Dylan are really
pushing the boat out, aren't they?

862
00:42:22,040 --> 00:42:24,440
Christiaan's doing a sour apple,
the bergamot

863
00:42:24,480 --> 00:42:26,720
and the way that he's putting that
together in a tree,

864
00:42:26,760 --> 00:42:29,680
I hope he has the time.
And Dylan as well.

865
00:42:29,720 --> 00:42:32,360
I love the idea of the avocado,
that's going to be fascinating

866
00:42:32,400 --> 00:42:34,560
to see what that actually tastes
like. And the way he's trying

867
00:42:34,600 --> 00:42:37,160
to make the stone of the avocado.
With the choux. The choux bun.

868
00:42:39,480 --> 00:42:41,720
The one that's playing it safer
is definitely Gill.

869
00:42:41,760 --> 00:42:44,240
The fact that it's a simple
strawberry and a biscuit,

870
00:42:44,280 --> 00:42:46,240
we're not going to mark her down
for that.

871
00:42:46,280 --> 00:42:48,000
I need to start weaving.

872
00:42:48,040 --> 00:42:51,040
Georgie's lacking in confidence.
Yeah. A chocolate basket,

873
00:42:51,080 --> 00:42:54,240
I mean, that's really interesting.
She really does have the skills.

874
00:42:54,280 --> 00:42:56,920
She just never sort of believes
in herself. Yeah, yeah, sure.

875
00:42:56,960 --> 00:43:02,200
I need to check the entremets
and I am a little bit scared.

876
00:43:02,240 --> 00:43:05,160
The thing they really need
to worry about is the textures.

877
00:43:05,200 --> 00:43:08,000
You've got to allow
for things to set.

878
00:43:08,040 --> 00:43:11,160
If you try and rush it, it's like
the whole thing will collapse down.

879
00:43:11,200 --> 00:43:12,840
They kind of feel frozen.

880
00:43:12,880 --> 00:43:15,280
This is going to be
very, very tricky.

881
00:43:17,360 --> 00:43:20,360
So we're just going to try
and make a nice avocado shape.

882
00:43:20,400 --> 00:43:22,920
If their entremets aren't frozen...

883
00:43:22,960 --> 00:43:24,520
Yes.

884
00:43:24,560 --> 00:43:29,160
..the bakers may not have enough
remaining time to decorate them.

885
00:43:29,200 --> 00:43:31,360
Ah!

886
00:43:31,400 --> 00:43:33,960
Well, hopefully they don't mind
food off the floor.

887
00:43:34,000 --> 00:43:35,800
Might not stay.

888
00:43:35,840 --> 00:43:37,280
Just got to get 'em out.

889
00:43:38,640 --> 00:43:39,920
BLEEP.

890
00:43:39,960 --> 00:43:42,200
Frozen, which is what I want.

891
00:43:42,240 --> 00:43:44,280
OK, I'm going to leave these
in the freezer for a bit

892
00:43:44,320 --> 00:43:46,560
before I unmould any more.
Cos they're warming up already.

893
00:43:46,600 --> 00:43:49,600
Bakers, you have half an hour left.

894
00:43:49,640 --> 00:43:51,800
Half an hour. Are you mental?

895
00:43:53,080 --> 00:43:55,560
Just not what you want to hear,
is it?

896
00:43:55,600 --> 00:43:56,760
So the basket's done.

897
00:43:56,800 --> 00:43:58,520
So I'm dipping mine in cocoa butter

898
00:43:58,560 --> 00:44:03,240
and then spraying them
with a neutral glaze.

899
00:44:03,280 --> 00:44:05,600
Mirror glaze is a bit of a pain.

900
00:44:05,640 --> 00:44:07,680
Too cold
and it's going to be lumpy.

901
00:44:07,720 --> 00:44:10,880
Too hot and it's just going to melt
the entremets

902
00:44:10,920 --> 00:44:13,560
and also just completely melt off.

903
00:44:13,600 --> 00:44:15,160
Right, looks like we're ready to go.

904
00:44:15,200 --> 00:44:17,960
You have 15 minutes left.

905
00:44:18,000 --> 00:44:19,480
Just about enough. We'll see.

906
00:44:20,920 --> 00:44:23,600
Hopefully the texture of
the strawberry won't be masked

907
00:44:23,640 --> 00:44:25,120
by the mirror glaze.

908
00:44:25,160 --> 00:44:27,680
God, my fingers are freezing
after that.

909
00:44:27,720 --> 00:44:29,520
Please, please, please work.

910
00:44:30,840 --> 00:44:32,000
Ah.

911
00:44:32,040 --> 00:44:35,360
I'm going to spray them
with cocoa butter.

912
00:44:41,640 --> 00:44:42,640
It's tense.

913
00:44:45,120 --> 00:44:46,160
I can't breathe.

914
00:44:48,080 --> 00:44:49,520
I can't feel my fingers.

915
00:44:51,680 --> 00:44:54,680
Just wish they were a bit neater
but it what it is.

916
00:45:06,560 --> 00:45:09,040
It's all right, I do have
another one. Is it still cold?

917
00:45:09,080 --> 00:45:11,480
No. Let me just pop it
in the freezer. Bakers,

918
00:45:11,520 --> 00:45:13,800
you have five minutes left.

919
00:45:13,840 --> 00:45:16,040
I don't know if it will freeze
in time. I don't know why

920
00:45:16,080 --> 00:45:19,360
I just threw that one away.
I probably could've used it still.

921
00:45:19,400 --> 00:45:21,640
I'm not really happy with what
the bottom looks like

922
00:45:21,680 --> 00:45:24,880
so I'm thinking to maybe dip them
in pistachio for a little edge

923
00:45:24,920 --> 00:45:28,080
but I don't know if that's a good
idea or a very bad last-minute idea.

924
00:45:30,120 --> 00:45:32,200
Yeah, that's all I can do.

925
00:45:34,440 --> 00:45:38,640
How much time do we have left?
One minute to finish your entremets.

926
00:45:40,920 --> 00:45:42,480
Come on, Dyl, you can do it.

927
00:45:44,560 --> 00:45:47,360
Oh, my God. Come on!

928
00:45:47,400 --> 00:45:48,840
Please, Dylan, please.

929
00:45:56,560 --> 00:45:58,960
Your time is up.

930
00:46:00,040 --> 00:46:01,720
Well done, bakers.

931
00:46:07,200 --> 00:46:10,320
I'm missing an orange. Bloody hell.

932
00:46:16,160 --> 00:46:20,880
It's judgment time
for the semifinalists' entremets.

933
00:46:20,920 --> 00:46:22,680
Gill, it's time
for your Showstopper.

934
00:46:30,840 --> 00:46:33,000
Gill, describe your entremets.

935
00:46:33,040 --> 00:46:35,320
My Pick Your Own Keys entremets

936
00:46:35,360 --> 00:46:38,280
is strawberry and mint centre

937
00:46:38,320 --> 00:46:41,000
then a strawberry mousse
with a white chocolate glaze

938
00:46:41,040 --> 00:46:42,440
and a lemon shortbread.

939
00:46:42,480 --> 00:46:46,520
That basket is lovely.
I like your dad's keys.

940
00:46:46,560 --> 00:46:49,040
I don't know why he couldn't find
them. They're pretty obvious.

941
00:46:51,240 --> 00:46:52,560
I like the strawberries

942
00:46:52,600 --> 00:46:54,960
cos proportionally
they're all the right size. Yes.

943
00:47:02,280 --> 00:47:03,640
The mint really works, too.

944
00:47:03,680 --> 00:47:06,560
The mint and the mousse
all work really nicely together.

945
00:47:06,600 --> 00:47:09,720
I think they're little exquisite
balls of strawberry.

946
00:47:09,760 --> 00:47:13,160
I'd be very happy to stand here and
gobble the rest up. Yeah, agreed.

947
00:47:13,200 --> 00:47:15,040
Thank you. Well done, Gill.
Thank you, Gill.

948
00:47:17,480 --> 00:47:19,560
Well done, love. Thank you.

949
00:47:19,600 --> 00:47:21,720
Dylan, it's time
for your Showstopper.

950
00:47:28,040 --> 00:47:31,640
Dylan, can you remind us
about your Showstopper, please?

951
00:47:31,680 --> 00:47:32,840
One of them is orange.

952
00:47:32,880 --> 00:47:35,000
It has a orange whipped
white chocolate ganache,

953
00:47:35,040 --> 00:47:38,400
genoise sponge and then
orange jam on the inside.

954
00:47:38,440 --> 00:47:41,320
And then the avocado one
is an avocado and pistachio

955
00:47:41,360 --> 00:47:44,040
with a choux bun in
the middle dipped in caramel

956
00:47:44,080 --> 00:47:46,640
and dark chocolate and lime ganache.
I like your nougatine.

957
00:47:46,680 --> 00:47:48,600
That works beautifully well
as a basket.

958
00:47:48,640 --> 00:47:51,400
I love the fact that the covering on
the outside is glistening

959
00:47:51,440 --> 00:47:53,360
so it looks like
they've just been picked.

960
00:47:55,760 --> 00:47:57,360
There's the stone.

961
00:47:57,400 --> 00:47:59,160
LAUGHING: Look at that.

962
00:47:59,200 --> 00:48:01,720
Oh, wow. Cheers, Christiaan.

963
00:48:01,760 --> 00:48:05,200
It's a very strange feeling
cos it's so realistic I think,

964
00:48:05,240 --> 00:48:07,400
"Oh, my God, I've got some
of the skin there,

965
00:48:07,440 --> 00:48:10,440
"I'll have to eat avocado skin."
It messes with your mind.

966
00:48:18,080 --> 00:48:19,320
That is so delicate

967
00:48:19,360 --> 00:48:22,600
and the pistachio is fascinating in
it. And I think it works beautifully

968
00:48:22,640 --> 00:48:24,480
cos I've never had anything
quite like it.

969
00:48:24,520 --> 00:48:26,960
I think the pistachio goes so well
with the chocolate.

970
00:48:27,000 --> 00:48:28,640
It is a little work of art.

971
00:48:28,680 --> 00:48:32,080
Fascinating to see what this orange
is going to be like now.

972
00:48:32,120 --> 00:48:33,120
Wow.

973
00:48:40,280 --> 00:48:43,480
I love that, too. I love
the bitterness of the marmalade

974
00:48:43,520 --> 00:48:47,160
with the sweetness of the mousse,
it's just lovely.

975
00:48:48,320 --> 00:48:52,560
It's one thing being able to produce
an entremet with the idea of a fruit

976
00:48:52,600 --> 00:48:55,960
but to make it look like the fruit
is very clever. Well done.

977
00:48:56,000 --> 00:48:57,880
Cheers. Thank you, Dylan.

978
00:49:01,080 --> 00:49:03,320
You were worried for nothing, see?

979
00:49:05,600 --> 00:49:08,160
Christiaan, would you like
to bring up your Showstopper?

980
00:49:14,440 --> 00:49:17,000
Christiaan, tell us all about
your entremets, please.

981
00:49:17,040 --> 00:49:20,280
We have pistachio dacquoise
topped with an apple compote

982
00:49:20,320 --> 00:49:23,960
encased in an apple mousse and then
the other ones are basil jelly

983
00:49:24,000 --> 00:49:26,920
encased in a bergamot lemon mousse.

984
00:49:26,960 --> 00:49:29,040
It is staggeringly beautiful.

985
00:49:30,240 --> 00:49:32,760
I love the colours,
quite a vibrant yellow on that

986
00:49:32,800 --> 00:49:34,760
and the classic sour apple green.

987
00:49:34,800 --> 00:49:38,400
And besides which
it goes with my outfit perfectly.

988
00:49:38,440 --> 00:49:40,880
It does, actually. There they are
there. It's a work of art.

989
00:49:40,920 --> 00:49:44,080
You've done something
really exceptional. Thank you.

990
00:49:45,520 --> 00:49:49,240
That little thin line is basil
jelly? That's the basil jelly, yeah.

991
00:49:56,400 --> 00:49:59,880
The dacquoise with the basil jelly
works beautifully well together.

992
00:49:59,920 --> 00:50:02,880
The contrast when you get
a bit of the crunch is lovely.

993
00:50:02,920 --> 00:50:06,520
But the bergamot, the citrus flavour
coming through is just stunning.

994
00:50:06,560 --> 00:50:08,880
I think you've created something
really elegant there.

995
00:50:18,000 --> 00:50:21,840
That mousse has
a real good apple flavour.

996
00:50:21,880 --> 00:50:23,400
I think the mousse is delicious

997
00:50:23,440 --> 00:50:26,000
and you sort of carry through
that sour apple flavour

998
00:50:26,040 --> 00:50:27,480
which then works as a whole

999
00:50:27,520 --> 00:50:29,520
again with the dacquoise
down at the bottom.

1000
00:50:29,560 --> 00:50:33,440
I don't think you've put a foot
wrong. Well done, Christiaan.

1001
00:50:34,880 --> 00:50:35,880
Thank you.

1002
00:50:38,040 --> 00:50:39,240
You smashed it.

1003
00:50:42,600 --> 00:50:45,800
Georgie, would you like
to bring up your entremets, please?

1004
00:50:53,920 --> 00:50:56,280
Georgie, tell us all about
your entremets, please.

1005
00:50:56,320 --> 00:51:01,480
The lemon is a limoncello mousse,
lime curd and pistachio shortbread

1006
00:51:01,520 --> 00:51:03,920
and the blackberry
is blackberry mousse comfit,

1007
00:51:03,960 --> 00:51:08,800
creme pat and a chocolate sponge
with a dash of Welsh whisky on it.

1008
00:51:08,840 --> 00:51:10,520
They look absolutely wonderful

1009
00:51:10,560 --> 00:51:12,840
and I'm so impressed
with the basket.

1010
00:51:12,880 --> 00:51:16,480
The basket and the filling look
amazing. I love these blackberries.

1011
00:51:16,520 --> 00:51:19,560
And the finish on top
of the lemon as well. Clever.

1012
00:51:27,840 --> 00:51:30,320
Beautiful. Oh, thank you.

1013
00:51:30,360 --> 00:51:33,160
What's interesting is because
the mousse is really smooth,

1014
00:51:33,200 --> 00:51:36,560
the contrast of the jam, which has
got almost whole fruit in it,

1015
00:51:36,600 --> 00:51:38,920
it's just lovely.
I love the comfit inside,

1016
00:51:38,960 --> 00:51:41,600
it's got that sharpness that
goes really well with the mousse.

1017
00:51:41,640 --> 00:51:44,040
Even the chocolate sponge
with the alcohol kick.

1018
00:51:44,080 --> 00:51:46,800
Is it a kick? Cos I don't know how
much I put in there. There was...

1019
00:51:46,840 --> 00:51:48,800
It's just a kick. Just a little bit.
You know it's there.

1020
00:51:54,400 --> 00:51:55,480
Mm.

1021
00:51:59,280 --> 00:52:01,800
Yes, Georgie.
The limoncello, is it?

1022
00:52:01,840 --> 00:52:05,240
Mm, that's delicious.
Ah, thank you. Really good.

1023
00:52:05,280 --> 00:52:06,520
It's nice and light

1024
00:52:06,560 --> 00:52:09,480
and the shortbread down the bottom
really works nicely with it as well.

1025
00:52:09,520 --> 00:52:13,040
And the proportions are perfect.
It's just a delicious thing to eat.

1026
00:52:13,080 --> 00:52:15,360
Thank you.

1027
00:52:15,400 --> 00:52:17,560
Now do you believe in yourself?
Yeah, I do.

1028
00:52:17,600 --> 00:52:20,600
The first time I've been really
happy and, yeah. Thank you so much.

1029
00:52:20,640 --> 00:52:24,720
Finally. Well done, babe.
Thank you. Thanks, guys.

1030
00:52:24,760 --> 00:52:27,080
Oh, thank God.

1031
00:52:28,880 --> 00:52:31,920
That was one semifinal judging,
wasn't it?

1032
00:52:31,960 --> 00:52:34,120
Everyone did so brilliantly.

1033
00:52:34,160 --> 00:52:36,040
I feel like I witnessed
Bake Off history.

1034
00:52:36,080 --> 00:52:38,560
I was sat there like, "Wow!"
One after another after another,

1035
00:52:38,600 --> 00:52:42,240
everyone hit it. I'm definitely not
a shoo-in for the final.

1036
00:52:42,280 --> 00:52:44,120
I don't think
it's ever been this tight

1037
00:52:44,160 --> 00:52:45,680
ever in the history of Bake Off.

1038
00:52:45,720 --> 00:52:48,960
And I am worried
because I was fourth in Technical.

1039
00:52:49,000 --> 00:52:52,920
I've done everything that
I could do. It might be me.

1040
00:53:00,040 --> 00:53:03,560
That was probably one of the best
Showstoppers I've ever seen.

1041
00:53:03,600 --> 00:53:05,600
Some of these bakes are
just awesome.

1042
00:53:05,640 --> 00:53:08,600
Especially from Christiaan
with the bergamot and the sour apple

1043
00:53:08,640 --> 00:53:11,040
cos that sour apple was spot-on.

1044
00:53:11,080 --> 00:53:14,440
And so was Dylan's.
It looks so like a real avocado.

1045
00:53:14,480 --> 00:53:16,880
I will say one thing
which I discovered after -

1046
00:53:16,920 --> 00:53:18,480
Dylan was missing an entremet.

1047
00:53:18,520 --> 00:53:22,160
Is that going to go against him?
Well, yes, you're supposed to do 12.

1048
00:53:22,200 --> 00:53:24,040
And, actually,
Georgie did a good job.

1049
00:53:24,080 --> 00:53:27,080
That limoncello in there,
the kick from it was beautiful.

1050
00:53:27,120 --> 00:53:28,560
It was such a pleasure to eat.

1051
00:53:28,600 --> 00:53:31,560
Gill, hers was delicious,
the shortbread was perfect. Yeah.

1052
00:53:31,600 --> 00:53:35,640
The mousse was perfect.
This is going to be so tough.

1053
00:53:35,680 --> 00:53:37,840
Is it possible that Jeff
can still go through?

1054
00:53:37,880 --> 00:53:40,840
LAUGHTER

1055
00:53:50,080 --> 00:53:52,360
Well done, bakers. What a semifinal.

1056
00:53:52,400 --> 00:53:56,720
I've also got the best job
of announcing Star Baker.

1057
00:53:56,760 --> 00:53:58,440
This week's Star Baker

1058
00:53:58,480 --> 00:54:03,680
and the person definitely going
through to the final is...

1059
00:54:10,400 --> 00:54:12,000
..Christiaan!

1060
00:54:12,040 --> 00:54:14,280
CHEERING

1061
00:54:14,320 --> 00:54:16,480
Well done!

1062
00:54:16,520 --> 00:54:20,480
Thank you. Finally...the bride.

1063
00:54:20,520 --> 00:54:23,880
Well done. Ah, that means
I've got the devastating job

1064
00:54:23,920 --> 00:54:27,480
of announcing which person
will be leaving us.

1065
00:54:27,520 --> 00:54:29,200
It's heartbreaking cos I feel like

1066
00:54:29,240 --> 00:54:31,360
you should all go through
to the final.

1067
00:54:32,560 --> 00:54:37,080
The person who's leaving us
this week is...

1068
00:54:44,360 --> 00:54:48,000
..Gill. And quite right, too. Oh...

1069
00:54:48,040 --> 00:54:49,840
Oh, Gill. Gill...

1070
00:54:49,880 --> 00:54:53,680
Oh! I love you. You've got to
do this for the girls. OK?

1071
00:54:53,720 --> 00:54:55,360
You can't let these boys
keep having it.

1072
00:54:55,400 --> 00:54:59,200
They outbaked me by a mile.

1073
00:54:59,240 --> 00:55:02,600
Ah! Patisserie got me.

1074
00:55:02,640 --> 00:55:07,000
But I can't be sad.
I've had the absolute best time.

1075
00:55:07,040 --> 00:55:08,800
Brilliant. Can't be sad.

1076
00:55:08,840 --> 00:55:11,000
LAUGHS

1077
00:55:11,040 --> 00:55:14,920
Well done, Gill. Thanks, Paul.
Did the North proud.

1078
00:55:14,960 --> 00:55:17,040
VOICEOVER: It wasn't the fact
that Gill messed up,

1079
00:55:17,080 --> 00:55:20,440
it was just that everybody else
was that little bit better.

1080
00:55:20,480 --> 00:55:23,240
And she's such a lovely lady
and she represented the North

1081
00:55:23,280 --> 00:55:25,600
and my part of the world
extremely well.

1082
00:55:25,640 --> 00:55:27,880
Oh, I'm so sorry to see Gill go.

1083
00:55:27,920 --> 00:55:32,960
She just goes for very homely
flavours, which I absolutely love.

1084
00:55:33,000 --> 00:55:36,480
Perhaps not quite as ambitious,
but just as good a baker.

1085
00:55:36,520 --> 00:55:39,840
It broke my heart
to hear Gill's name being called

1086
00:55:39,880 --> 00:55:43,360
but I also thought,
"Oh, my God, I'm a finalist."

1087
00:55:43,400 --> 00:55:45,320
It was so bittersweet.

1088
00:55:45,360 --> 00:55:50,840
Congratuatlions. You done it, babes.
You're going into the final!

1089
00:55:50,880 --> 00:55:55,600
Yma o hyd, bois bach!
The Welsh are still in! Yay!

1090
00:55:55,640 --> 00:55:58,400
Hey, babe.
Hello, you all right?

1091
00:55:58,440 --> 00:56:00,720
I got Star Baker.

1092
00:56:00,760 --> 00:56:04,280
Ah! I genuinely did!

1093
00:56:04,320 --> 00:56:06,840
Thanks for everything.
No, you are a star.

1094
00:56:06,880 --> 00:56:10,120
And you know that, don't you?
This is your calling.

1095
00:56:10,160 --> 00:56:12,840
VOICEOVER: The greatest privilege
of getting into the final,

1096
00:56:12,880 --> 00:56:15,480
it's about this whole thing
gives you the opportunity

1097
00:56:15,520 --> 00:56:19,200
to actually invest time
into something that you love.

1098
00:56:19,240 --> 00:56:21,920
I'm not thinking about anything
else, I'm just thinking about

1099
00:56:21,960 --> 00:56:24,560
making good food and this
is all I've ever wanted.

1100
00:56:24,600 --> 00:56:26,400
It's absolutely insane.

1101
00:56:26,440 --> 00:56:30,200
Thank you, everybody.
It's been absolutely marvellous

1102
00:56:30,240 --> 00:56:32,680
and you've made me feel so special.

1103
00:56:32,720 --> 00:56:36,360
I've really, really loved it.
Thank you. Thank you so much.

1104
00:56:37,560 --> 00:56:40,920
You. I want you. Come on. Come on.

1105
00:56:40,960 --> 00:56:42,160
LAUGHTER

1106
00:56:42,200 --> 00:56:44,440
INDISTINCT CHATTER

1107
00:56:44,480 --> 00:56:47,480
I did my best. Thank you. Thank you.

1108
00:56:47,520 --> 00:56:51,080
Every bake that I had
has been something special to me

1109
00:56:51,120 --> 00:56:53,560
or about somebody
who's special to me.

1110
00:56:53,600 --> 00:56:58,760
And, yeah, I've just baked what I
know and what I love for who I love.

1111
00:56:58,800 --> 00:57:01,400
Now I'm going to go and rob
that lilac bowl

1112
00:57:01,440 --> 00:57:04,200
cos I've had me eye on it forever.

1113
00:57:04,240 --> 00:57:06,360
Go, go, go!

1114
00:57:06,400 --> 00:57:08,320
Week one, I was on the back bench

1115
00:57:08,360 --> 00:57:10,280
and I said,
"Oh, look, a lavender bowl.

1116
00:57:10,320 --> 00:57:12,160
Wouldn't it to be lovely
to have a bowl like that?"

1117
00:57:12,200 --> 00:57:15,680
So, I won't get my cake stand
but I've got my bowl.

1118
00:57:15,720 --> 00:57:17,720
LAUGHTER

1119
00:57:22,440 --> 00:57:24,440
Next time...

1120
00:57:24,480 --> 00:57:28,800
It's the final!
But there can only be one winner.

1121
00:57:28,840 --> 00:57:30,920
Ah! Oh!

1122
00:57:30,960 --> 00:57:33,280
I need to get my head sorted.

1123
00:57:33,320 --> 00:57:38,520
And the winner of
The Great British Bake Off 2024...

1124
00:57:38,560 --> 00:57:41,200
Oh, God. Definitely overbaked.

1125
00:57:41,240 --> 00:57:42,280
BLEEP.

1126
00:57:42,320 --> 00:57:44,040
Ow! Ah!

1127
00:57:44,080 --> 00:57:45,400
..is...

1128
00:57:47,280 --> 00:57:49,880
Are you a Star Baker in the making?

1129
00:57:49,920 --> 00:57:53,520
If you'd like to apply for the
next series of Bake Off, visit...

1130
00:57:57,320 --> 00:58:00,320
Subtitles by Red Bee Media