1
00:00:02,000 --> 00:00:03,319
Last time...
PARTY BLOWER TOOTS

2
00:00:03,320 --> 00:00:06,119
...it was Free-From Week.
Not done a vegan cake before.

3
00:00:06,120 --> 00:00:08,279
And while Mo got
the party started...

4
00:00:08,280 --> 00:00:10,639
I wouldn't know that's
gluten-free. Oh, wow.

5
00:00:10,640 --> 00:00:12,039
...Gabe's chocolate cake...

6
00:00:12,040 --> 00:00:13,999
It's perfect.
...stole the show...

7
00:00:14,000 --> 00:00:15,200
Gabe.

8
00:00:16,240 --> 00:00:18,319
...bagging his first
Star Baker crown.

9
00:00:18,320 --> 00:00:20,199
I can't believe it. Ah!

10
00:00:20,200 --> 00:00:22,239
Connie's calamities... Damn.

11
00:00:22,240 --> 00:00:25,079
...put her in danger...
It's very claggy.

12
00:00:25,080 --> 00:00:26,199
...but it was Gary...

13
00:00:26,200 --> 00:00:28,719
That's terrifying. Don't want mine
to end up like that.

14
00:00:28,720 --> 00:00:30,079
...who was late to the party...

15
00:00:30,080 --> 00:00:32,279
You obviously got into
time trouble. Yeah.

16
00:00:32,280 --> 00:00:33,399
...and left the tent.

17
00:00:33,400 --> 00:00:36,319
I just didn't expect
to get this far.

18
00:00:36,320 --> 00:00:39,239
ALISON: This time it's
a caramel quarterfinal...

19
00:00:39,240 --> 00:00:41,879
Mm! That is a dentist's
nightmare, innit?

20
00:00:41,880 --> 00:00:44,639
...with a traditional
treacle signature...

21
00:00:44,640 --> 00:00:46,119
I just hope I don't get
a soggy bottom.

22
00:00:46,120 --> 00:00:47,599
...an extravagant technical...

23
00:00:47,600 --> 00:00:50,159
One day, you're going to be a
millionaire. Fingers crossed!

24
00:00:50,160 --> 00:00:52,439
...and a stunning
nougatine show stopper.

25
00:00:52,440 --> 00:00:56,119
Oh, come on. Whose caramel will
carry them to the semifinal?

26
00:00:56,120 --> 00:00:58,599
Buzzing. And who will crack...

27
00:00:58,600 --> 00:00:59,919
GABE YELLS

28
00:00:59,920 --> 00:01:01,319
Just breathe, Connie.

29
00:01:01,320 --> 00:01:03,279
...under the pressure?

30
00:01:03,280 --> 00:01:05,200
Oh, dear.

31
00:01:25,640 --> 00:01:27,759
It's Caramel Week. It's week eight.

32
00:01:27,760 --> 00:01:30,599
We are officially quarterfinalists.
You know what?

33
00:01:30,600 --> 00:01:32,799
This is a moment that we're never
going to forget.

34
00:01:32,800 --> 00:01:34,319
I can't believe we're here.

35
00:01:34,320 --> 00:01:36,199
I cannot believe I'm in
the quarterfinals of

36
00:01:36,200 --> 00:01:38,959
The Great British Bake Off. Wild.

37
00:01:38,960 --> 00:01:42,199
This has been the best experience
of my life and meeting you guys.

38
00:01:42,200 --> 00:01:43,919
Get a grip.
LAUGHTER

39
00:01:43,920 --> 00:01:46,359
It's a little bit of
a pinch me moment.

40
00:01:46,360 --> 00:01:47,399
Oh, my gosh.

41
00:01:47,400 --> 00:01:49,279
I'm the last girl standing and also,

42
00:01:49,280 --> 00:01:52,959
I'm doing it for us over-60s -
bringing it.

43
00:01:52,960 --> 00:01:55,279
To be doing it with
a little Star Baker in tow,

44
00:01:55,280 --> 00:01:57,519
I feel quite smug actually.
I'm like, "Ha-ha!

45
00:01:57,520 --> 00:02:00,439
"What do you mean? Yeah,
quarterfinalist. Here we go."

46
00:02:00,440 --> 00:02:01,999
Love ya. Love you too. Ah!

47
00:02:02,000 --> 00:02:04,359
Still no Star Baker yet.
Honestly, I don't really,

48
00:02:04,360 --> 00:02:06,879
I don't really mind, cos I kind of
would like not to get Star Baker

49
00:02:06,880 --> 00:02:09,359
and then win the whole thing.
Literally... Everyone's going to be

50
00:02:09,360 --> 00:02:11,360
like, shocked. Like, "Where did this
guy come from?"

51
00:02:14,440 --> 00:02:17,119
Hello, lovely bakers.
Welcome back to the tent.

52
00:02:17,120 --> 00:02:18,639
It is Caramel Week

53
00:02:18,640 --> 00:02:22,319
and a chance to dance in
the glow of sugary goodness.

54
00:02:22,320 --> 00:02:23,999
Now, for your Signature Challenge,

55
00:02:24,000 --> 00:02:25,079
the judges would love you

56
00:02:25,080 --> 00:02:28,599
to make a beautifully decorated
treacle tart.

57
00:02:28,600 --> 00:02:32,479
Your tart must be made with
a short buttery pastry.

58
00:02:32,480 --> 00:02:35,559
And because it's Caramel Week,
the judges would like you

59
00:02:35,560 --> 00:02:38,399
to make a golden syrup
from scratch.

60
00:02:38,400 --> 00:02:40,119
They would also like your tart

61
00:02:40,120 --> 00:02:42,559
to be served with
a tasty accompaniment.

62
00:02:42,560 --> 00:02:44,719
Noel. Yeah? If I was a tart,

63
00:02:44,720 --> 00:02:46,799
would I be your
tasty accompaniment?

64
00:02:46,800 --> 00:02:49,239
You can't be the tart
and the tasty accompaniment.

65
00:02:49,240 --> 00:02:52,519
You're one or the other.
Noel, am I your tasty?

66
00:02:52,520 --> 00:02:53,919
LAUGHTER

67
00:02:53,920 --> 00:02:56,279
You have two and a half hours.

68
00:02:56,280 --> 00:02:58,960
On your marks... ..get set...
...bake!

69
00:03:02,120 --> 00:03:05,079
I made a treacle tart
with my nan when I was a kid

70
00:03:05,080 --> 00:03:07,039
and I didn't really like it,
so I didn't make it again.

71
00:03:07,040 --> 00:03:08,639
I had no idea what it was.

72
00:03:08,640 --> 00:03:12,639
It's like breadcrumbs with golden
syrup. It's very ghetto.

73
00:03:12,640 --> 00:03:14,119
Treacle tart is one

74
00:03:14,120 --> 00:03:18,919
of those quintessential
British desserts.

75
00:03:18,920 --> 00:03:24,439
That sweet, luscious, nubbly filling
exerts a sort of nostalgic pull.

76
00:03:24,440 --> 00:03:26,839
We are in the quarterfinal now.
We want the bakers

77
00:03:26,840 --> 00:03:29,759
to really show off what they know
about caramel.

78
00:03:29,760 --> 00:03:32,119
Golden syrup traditionally is used
to make treacle tart,

79
00:03:32,120 --> 00:03:33,759
but we're asking the bakers
to make their own.

80
00:03:33,760 --> 00:03:35,599
No-one's ever made golden
syrup before.

81
00:03:35,600 --> 00:03:38,239
I've never made golden syrup before.
You just buy it from the shop.

82
00:03:38,240 --> 00:03:40,639
You start off as if you were making
any sort of caramel,

83
00:03:40,640 --> 00:03:42,799
sugar in a pan with a bit of water,

84
00:03:42,800 --> 00:03:46,479
but it's very important you have
the patience

85
00:03:46,480 --> 00:03:49,039
to let it go a deep amber.

86
00:03:49,040 --> 00:03:51,519
Too pale, it won't taste good.
Take it too far,

87
00:03:51,520 --> 00:03:54,119
it'll be too bitter.
You've got to find that balance.

88
00:03:54,120 --> 00:03:58,999
Of course, treacle tart needs
beautifully baked buttery pastry,

89
00:03:59,000 --> 00:04:03,799
but if it's underbaked, we run into
soggy bottom territory.

90
00:04:03,800 --> 00:04:06,359
If you have a soggy bottom, they
ain't going to be happy, are they?

91
00:04:06,360 --> 00:04:07,959
They've got to make an
accompaniment.

92
00:04:07,960 --> 00:04:11,399
Now, obviously ice cream, compote,
ganache - it could be anything,

93
00:04:11,400 --> 00:04:13,399
but you've got to be careful
with your flavours.

94
00:04:13,400 --> 00:04:16,199
The rich sweetness needs
to be offset

95
00:04:16,200 --> 00:04:17,919
to be properly enjoyed.

96
00:04:17,920 --> 00:04:19,999
It's not just a question of taste.

97
00:04:20,000 --> 00:04:21,599
It's a question of showcasing

98
00:04:21,600 --> 00:04:24,359
the treacle tart in all
its splendour.

99
00:04:24,360 --> 00:04:27,639
Morning, Connie. Hi, Connie.
Morning. Hi, Connie. Hey.

100
00:04:27,640 --> 00:04:30,359
So, Connie, tell us all about your
treacle tart.

101
00:04:30,360 --> 00:04:33,119
I'm going down the traditional
root, school dinners. Yeah.

102
00:04:33,120 --> 00:04:35,319
Nothing wrong with that at all.

103
00:04:35,320 --> 00:04:37,639
I'm not doing any... Anything fancy.

104
00:04:37,640 --> 00:04:40,279
...jazz up. There'll be some nice
vanilla custard.

105
00:04:40,280 --> 00:04:42,639
Lumpy custard then? It's going to
have so many lumps in it,

106
00:04:42,640 --> 00:04:44,959
you're going to go, "Connie,
what's wrong with you?"

107
00:04:44,960 --> 00:04:47,319
NOEL: With a place in
the semifinal at stake,

108
00:04:47,320 --> 00:04:48,959
Connie's adding a dash of decadence

109
00:04:48,960 --> 00:04:50,319
to her traditional tart,

110
00:04:50,320 --> 00:04:52,199
with double cream in her
treacle filling

111
00:04:52,200 --> 00:04:55,079
and extra butter in her pastry,
which she'll also use

112
00:04:55,080 --> 00:04:57,079
to create an intricate
decorative top.

113
00:04:57,080 --> 00:04:59,439
If I can pull it off the way that
I did it at home...

114
00:04:59,440 --> 00:05:01,599
Was it good? Oh, my God. Really?

115
00:05:01,600 --> 00:05:05,359
Myke was hammering that down like...
In heaven. Oh. I can't wait.

116
00:05:05,360 --> 00:05:07,039
Good luck. Thank you.

117
00:05:07,040 --> 00:05:09,039
While Connie sticks to
the classic...

118
00:05:09,040 --> 00:05:11,839
I'm hoping that the judges won't
think, "She's playing it safe,"

119
00:05:11,840 --> 00:05:13,719
but my God, we're in the
quarterfinals.

120
00:05:13,720 --> 00:05:14,919
I ain't going to risk it!

121
00:05:14,920 --> 00:05:16,959
...Mo's feeling fruity.

122
00:05:16,960 --> 00:05:21,839
I'm doing apple crumble treacle
tart. I'm using a Pink Lady apple,

123
00:05:21,840 --> 00:05:24,599
but then, Google said that you're
meant to use Granny Smith

124
00:05:24,600 --> 00:05:26,759
for cooking. So, I was like,
"Why not do both?"

125
00:05:26,760 --> 00:05:30,279
As well as adding a layer of
apple compote, Mo will serve

126
00:05:30,280 --> 00:05:33,079
a side of rich brown butter pecan
ice cream in

127
00:05:33,080 --> 00:05:36,519
an attempt to bring his treacle tart
screaming into the 21st century.

128
00:05:36,520 --> 00:05:38,799
I just thought it was like some old
people thing.

129
00:05:38,800 --> 00:05:41,439
NOEL LAUGHS
An old person's dessert.

130
00:05:41,440 --> 00:05:43,359
We don't need breadcrumbs
and golden syrup.

131
00:05:43,360 --> 00:05:45,119
Breadcrumbs and golden syrup.

132
00:05:45,120 --> 00:05:46,959
What's Nana got left in
the cupboard?

133
00:05:46,960 --> 00:05:48,759
Yeah, it's just medieval food, like.

134
00:05:48,760 --> 00:05:50,279
NOEL CHUCKLES

135
00:05:50,280 --> 00:05:52,999
Mo might be risking
a twist on tradition,

136
00:05:53,000 --> 00:05:55,879
but Tom's ripping up
the rule book completely.

137
00:05:55,880 --> 00:05:58,679
I'm making peanut butter
and jam treacle tart.

138
00:05:58,680 --> 00:06:01,159
I am quite a connoisseur of a peanut
butter and jam sandwich.

139
00:06:01,160 --> 00:06:02,519
It's like one of my obsessions.

140
00:06:02,520 --> 00:06:05,159
My favourite to go with it
is a cherry conserve.

141
00:06:05,160 --> 00:06:07,959
You get a full, like, little cherry
in your sandwich - gorge!

142
00:06:07,960 --> 00:06:10,839
Served with a tangy cream cheese
vanilla ice cream,

143
00:06:10,840 --> 00:06:12,839
Tom's recreation of his top sarnie

144
00:06:12,840 --> 00:06:16,799
will see him spread sour cherry jam
on top of his sweet pastry case,

145
00:06:16,800 --> 00:06:18,599
before topping with
a treacle filling

146
00:06:18,600 --> 00:06:19,959
packed full of nutty flavour.

147
00:06:19,960 --> 00:06:21,239
It's going to be peanut butter

148
00:06:21,240 --> 00:06:23,279
and peanuts folded into
the treacle tart mixture.

149
00:06:23,280 --> 00:06:26,039
You love your peanut butter,
don't you? I love peanut butter.

150
00:06:26,040 --> 00:06:27,239
Yeah, it's my favourite.

151
00:06:27,240 --> 00:06:31,439
OK, so the texture of the peanut
in the treacle as well. Mm-hm.

152
00:06:31,440 --> 00:06:33,599
Are you using whole peanuts or
are you chopping them or...?

153
00:06:33,600 --> 00:06:35,919
Blitzed. Interesting.

154
00:06:35,920 --> 00:06:38,439
Yeah. OK.

155
00:06:38,440 --> 00:06:40,959
Well, I'm looking forward to it.
Good luck, Tom. Thank you.

156
00:06:40,960 --> 00:06:42,079
Good luck, my darling.

157
00:06:42,080 --> 00:06:44,479
Thank you.
I think they're intrigued.

158
00:06:44,480 --> 00:06:47,319
That's what we want.
We want to keep them intrigued.

159
00:06:47,320 --> 00:06:48,639
CONNIE: This is my golden syrup.

160
00:06:48,640 --> 00:06:51,039
This has got to go
a nice amber colour.

161
00:06:51,040 --> 00:06:54,159
The treacle tart's key ingredient,
golden syrup,

162
00:06:54,160 --> 00:06:56,839
is a test of concentration
and patience.

163
00:06:56,840 --> 00:06:58,239
If you mess up on your golden syrup,

164
00:06:58,240 --> 00:07:00,199
then you've got to start again
really, ain't ya?

165
00:07:00,200 --> 00:07:01,839
I did practice. My first attempt,

166
00:07:01,840 --> 00:07:04,119
it ended up setting like
a really hard caramel.

167
00:07:04,120 --> 00:07:06,039
My mum was just like, "What
the hell have you done?"

168
00:07:06,040 --> 00:07:07,839
And I was like, "I can't clean this.
Can you clean it?"

169
00:07:07,840 --> 00:07:10,559
And it has just crystallised.
So, let's start again.

170
00:07:10,560 --> 00:07:13,359
And now it's bubbling away,
I can concentrate on my pastry.

171
00:07:13,360 --> 00:07:14,919
I just want it to all come together.

172
00:07:14,920 --> 00:07:17,239
I don't want to overwork it
because if you overwork it,

173
00:07:17,240 --> 00:07:19,919
then you, uh,
have a really tough pastry.

174
00:07:19,920 --> 00:07:22,319
So, it's going to be like
a sweet shortcrust.

175
00:07:22,320 --> 00:07:24,319
I kept it really simple with
this one cos I felt like

176
00:07:24,320 --> 00:07:26,399
it's the signature, you don't need
to do anything crazy.

177
00:07:26,400 --> 00:07:30,119
Just, flour, butter, icing sugar, a
little salt and a vanilla bean.

178
00:07:30,120 --> 00:07:34,239
And it's also Paul and Mary Berry's
recipe, so it's good.

179
00:07:34,240 --> 00:07:38,079
Moyin's sticky toffee-style treacle
tart is packed full of dates,

180
00:07:38,080 --> 00:07:39,839
black treacle and orange zest.

181
00:07:39,840 --> 00:07:42,359
And with his sights set on
the semifinal,

182
00:07:42,360 --> 00:07:44,839
it's not just the magic
of Mary Berry he's channelling.

183
00:07:44,840 --> 00:07:46,679
It's going to be like
Harry Potter-themed, cos

184
00:07:46,680 --> 00:07:48,559
Harry Potter's favourite dessert
is treacle tart.

185
00:07:48,560 --> 00:07:51,839
I've cast a spell that I'm going to
win Star Baker

186
00:07:51,840 --> 00:07:53,560
from Paul and Nigella.

187
00:07:54,560 --> 00:07:57,639
Pastry's looking good,
it's a nice texture.

188
00:07:57,640 --> 00:08:01,319
Nigella and Paul are expecting thin,
beautifully baked pastry.

189
00:08:01,320 --> 00:08:02,839
Oh, it's looking good.

190
00:08:02,840 --> 00:08:05,199
But a treacle tart presents
a challenge.

191
00:08:05,200 --> 00:08:07,159
There's a lot of liquid that can
soak into pastry

192
00:08:07,160 --> 00:08:10,599
and make it soft and gummy.
So, we're not aiming for that.

193
00:08:10,600 --> 00:08:13,239
Can't afford a soggy bottom.

194
00:08:13,240 --> 00:08:15,239
ALISON: To ensure their pastry case
is crisp...

195
00:08:15,240 --> 00:08:17,679
Put all of these in here.

196
00:08:17,680 --> 00:08:19,359
...blind baking is essential.

197
00:08:19,360 --> 00:08:22,719
Going in. 15 minutes. Start.

198
00:08:22,720 --> 00:08:24,359
GABE: It's bake time, baby.

199
00:08:24,360 --> 00:08:26,719
Oh, look how clean you are!
Who have you become?

200
00:08:26,720 --> 00:08:28,479
Are you like a Star Baker?

201
00:08:28,480 --> 00:08:31,479
It's, it's almost like
I've got a STAR!

202
00:08:31,480 --> 00:08:34,359
Um... I'm so happy for you.
Thanks. Me too. Honestly.

203
00:08:34,360 --> 00:08:36,479
How does it change your life being
a Star Baker?

204
00:08:36,480 --> 00:08:38,079
How has this week changed for you?

205
00:08:38,080 --> 00:08:40,279
Well, my week has changed mainly
that we've had loads of noise

206
00:08:40,280 --> 00:08:42,719
complaints from my neighbours, cos
I keep just screaming about it.

207
00:08:42,720 --> 00:08:45,519
What just keep going...?
They're just like, "Gabe! Please!"

208
00:08:45,520 --> 00:08:48,119
NOEL: Looking to build
on last week's success,

209
00:08:48,120 --> 00:08:50,079
Gabe's going all-out with flavour.

210
00:08:50,080 --> 00:08:53,519
He'll serve stem ginger ice cream
alongside his treacle tart,

211
00:08:53,520 --> 00:08:55,279
packed full of zesty orange
and almond.

212
00:08:55,280 --> 00:08:57,479
NIGELLA: What form
does the almond take?

213
00:08:57,480 --> 00:08:59,799
Um, so I've got ground almonds going
in and then a little bit

214
00:08:59,800 --> 00:09:01,799
of almond extract as well,
just to bump the flavour.

215
00:09:01,800 --> 00:09:03,519
And how much extract are you
putting in?

216
00:09:03,520 --> 00:09:05,439
Half a tablespoon.
Uh, half a teaspoon rather.

217
00:09:05,440 --> 00:09:08,159
I was going to say.
I was going to say, "Wow. Punchy."

218
00:09:08,160 --> 00:09:10,719
You've got lots going on. Yeah,
yeah. When haven't you?

219
00:09:10,720 --> 00:09:14,639
Yeah, truly. Good luck, Gabe.
Thank you very much. Good luck.

220
00:09:14,640 --> 00:09:16,959
I think they're a bit hesitant
about the almond,

221
00:09:16,960 --> 00:09:18,959
but I think it's a delicious take,

222
00:09:18,960 --> 00:09:24,719
so I'm not going to let any sort of
like outside influence bother me.

223
00:09:24,720 --> 00:09:27,519
Bakers, you are halfway through.

224
00:09:27,520 --> 00:09:30,159
Blind bake should be done.
I think it's looking good.

225
00:09:30,160 --> 00:09:31,839
It's doing what it's supposed
to do.

226
00:09:31,840 --> 00:09:34,119
It's got another
four minutes.

227
00:09:34,120 --> 00:09:36,999
Shape's a bit off.
She's looking perfect.

228
00:09:37,000 --> 00:09:39,479
Bit brown but I suppose that's what
we want, in't it?

229
00:09:39,480 --> 00:09:40,919
Going to give it an egg wash.

230
00:09:40,920 --> 00:09:42,519
This is a Paul Hollywood trick.

231
00:09:42,520 --> 00:09:46,119
It creates a barrier that denies
liquid entry.

232
00:09:46,120 --> 00:09:48,319
This is the bouncer for
the pastry club. "Sorry, mate,

233
00:09:48,320 --> 00:09:50,239
"if you ain't got your ID,
you ain't coming in."

234
00:09:50,240 --> 00:09:51,679
Popping it back in for five.

235
00:09:51,680 --> 00:09:53,999
Ten minutes. And it should be good.

236
00:09:54,000 --> 00:09:55,479
Making the filling for the tart now.

237
00:09:55,480 --> 00:09:57,599
These are dates for
the sticky toffee pudding flavour.

238
00:09:57,600 --> 00:09:59,760
I'm going to blend it
with some orange juice.

239
00:10:01,760 --> 00:10:04,079
However the bakers flavour
their fillings...

240
00:10:04,080 --> 00:10:08,479
I've got my almond extract. Into
the lovely caramelly deliciousness.

241
00:10:08,480 --> 00:10:11,959
...not only will Nigella and Paul
expect perfect golden syrup...

242
00:10:11,960 --> 00:10:15,239
I don't really do a lot of research
into what to look for.

243
00:10:15,240 --> 00:10:16,959
I just watched two TikToks.

244
00:10:16,960 --> 00:10:21,039
...the filling's trademark texture
must be on the money too.

245
00:10:21,040 --> 00:10:23,439
And that comes from
the addition of breadcrumbs.

246
00:10:23,440 --> 00:10:25,879
I'm just going to break up my
stale bread.

247
00:10:25,880 --> 00:10:28,559
It's better to use fresh bread.
Don't know why,

248
00:10:28,560 --> 00:10:29,959
but that's what the recipe said.

249
00:10:29,960 --> 00:10:32,119
I think it needs to be STALE bread.

250
00:10:32,120 --> 00:10:35,200
All of that deliciousness soaks into
the bread.

251
00:10:39,360 --> 00:10:41,439
But Tom's taking the texture
of his filling

252
00:10:41,440 --> 00:10:43,559
somewhere no treacle tart
has been before.

253
00:10:43,560 --> 00:10:47,599
I'm like a naughty child, aren't I?
That's my peanuts blitzed.

254
00:10:47,600 --> 00:10:49,319
Nice and toasty.

255
00:10:49,320 --> 00:10:50,559
Deep roasted.

256
00:10:50,560 --> 00:10:52,079
I like that.

257
00:10:52,080 --> 00:10:54,199
I think it's nice just to get
a bit of texture in there.

258
00:10:54,200 --> 00:10:56,359
The judges are going to go nuts
for my nuts.

259
00:10:56,360 --> 00:10:59,279
The pastry is baked, so now I'm just
going to add the filling.

260
00:10:59,280 --> 00:11:00,839
It's going in.

261
00:11:00,840 --> 00:11:03,359
This is sort of looking about right
to be honest.

262
00:11:03,360 --> 00:11:05,679
This is how treacle tarts looked
when I was growing up.

263
00:11:05,680 --> 00:11:07,439
Yeah, I'm happy with that.

264
00:11:07,440 --> 00:11:10,239
So, that's going in the oven.
This is the final bake now,

265
00:11:10,240 --> 00:11:13,359
so I'm going to put it on
for half an hour.

266
00:11:13,360 --> 00:11:16,479
Bake that at 150 for 40 minutes.

267
00:11:16,480 --> 00:11:19,879
25 minutes to 30 minutes.

268
00:11:19,880 --> 00:11:22,080
I just hope I don't get
a soggy bottom.

269
00:11:25,200 --> 00:11:30,239
Lovely. Bakers, you've got half an
hour to finish your treacle tarts.

270
00:11:30,240 --> 00:11:33,359
Is that all? They are lovely bakers,
aren't they?

271
00:11:33,360 --> 00:11:35,919
They are lovely bakers.
All of them.

272
00:11:35,920 --> 00:11:37,439
You're a lovely host.

273
00:11:37,440 --> 00:11:40,559
With their tarts in the oven...
I think it's looking good.

274
00:11:40,560 --> 00:11:42,879
...the bakers can make
a start on decorations...

275
00:11:42,880 --> 00:11:44,759
You just cut the pastry out.

276
00:11:44,760 --> 00:11:46,559
And then you bake it separately
and put it on top?

277
00:11:46,560 --> 00:11:48,399
It's pretty, isn't it?
Gosh, I might have to get one.

278
00:11:48,400 --> 00:11:50,839
Meanwhile, we're making our
ice cream.

279
00:11:50,840 --> 00:11:52,679
...and their tasty accompaniments.

280
00:11:52,680 --> 00:11:54,599
Ice cream, ice cream.

281
00:11:54,600 --> 00:11:57,719
I've got whole milk, double cream,
bit of cream cheese.

282
00:11:57,720 --> 00:12:00,919
It's not too sweet.
Anybody can do it at home.

283
00:12:00,920 --> 00:12:03,239
These are my pecans.
When I was like,

284
00:12:03,240 --> 00:12:05,919
13 or 14, I went to a restaurant

285
00:12:05,920 --> 00:12:08,639
and they had brown butter pecan
ice cream on the menu

286
00:12:08,640 --> 00:12:09,919
and I fell in love with it.

287
00:12:09,920 --> 00:12:11,839
And 14-year-old me just threw
everything into a pot

288
00:12:11,840 --> 00:12:13,719
and I figured it out. You know what,

289
00:12:13,720 --> 00:12:16,119
if they don't like the tart,
they should like the ice cream.

290
00:12:16,120 --> 00:12:18,519
These are my decorations. It's going
to have like a lightning bolt,

291
00:12:18,520 --> 00:12:21,599
after the famous wizard.
What are these? Are they peanuts?

292
00:12:21,600 --> 00:12:24,479
They are peanuts! I know,
I went to art school.

293
00:12:24,480 --> 00:12:26,959
I can recognise a peanut shape...
Oh, yeah, you're an artiste.

294
00:12:26,960 --> 00:12:29,399
...when one's put
in front of my eyes.

295
00:12:29,400 --> 00:12:32,599
While Moyin and Connie's pastry
decorations join their tarts in

296
00:12:32,600 --> 00:12:35,559
the oven, Gabe's still making his.

297
00:12:35,560 --> 00:12:36,839
The filling's going to bake

298
00:12:36,840 --> 00:12:39,919
for about 20 minutes,
which is ideal cos

299
00:12:39,920 --> 00:12:42,639
the pastry's going to take
about the same.

300
00:12:42,640 --> 00:12:44,839
As Gabe's tart hits the heat...

301
00:12:44,840 --> 00:12:47,399
I've got to do the
decorative element.

302
00:12:47,400 --> 00:12:49,239
...Mo's making a hasty exit.

303
00:12:49,240 --> 00:12:53,639
I'm doing a very last-minute panic
decoration of apples on a crumble.

304
00:12:53,640 --> 00:12:56,519
I've got some milk and some cream.
Making ice cream.

305
00:12:56,520 --> 00:12:58,039
You literally just blend it

306
00:12:58,040 --> 00:13:01,439
and get it straight into
the ice cream machine. Gorgeous.

307
00:13:01,440 --> 00:13:04,359
Bakers, you have 15 minutes left.

308
00:13:04,360 --> 00:13:09,319
It's me. Bakers, you've got
15 minutes left.

309
00:13:09,320 --> 00:13:12,199
So, I've just put my tart into
the oven. Ooh!

310
00:13:12,200 --> 00:13:14,719
It's my decorations but I definitely
burnt some of them,

311
00:13:14,720 --> 00:13:16,319
so I'll make some more.

312
00:13:16,320 --> 00:13:19,479
Ice cream's looking good.
Ooh! Look at that.

313
00:13:19,480 --> 00:13:22,559
I love stem ginger, but when I used
it in the bread and butter pudding,

314
00:13:22,560 --> 00:13:24,159
Paul said, "A bit overpowering."

315
00:13:24,160 --> 00:13:27,839
So, I've just got to be conscious
about not doing too much.

316
00:13:27,840 --> 00:13:29,599
Right. Let me start on my custard.

317
00:13:29,600 --> 00:13:32,959
I've got to ask you, you haven't got
a Star Baker yet. Not yet.

318
00:13:32,960 --> 00:13:34,959
But you don't need Star Baker to win
the show that's the thing.

319
00:13:34,960 --> 00:13:36,879
Very true. So, you've been watching
the show, ain't ya?

320
00:13:36,880 --> 00:13:37,999
Yeah, I have.

321
00:13:38,000 --> 00:13:41,039
Come on, baby. Thicken up for me.

322
00:13:41,040 --> 00:13:44,519
Ice cream looks banging.
Great stuff! Need to demould this.

323
00:13:44,520 --> 00:13:47,199
Bakers, this is it,
you've got one minute.

324
00:13:47,200 --> 00:13:49,399
Connie, can you help me quickly?

325
00:13:49,400 --> 00:13:52,439
My God! Oh! I've got it,
I've got it, I've got it.

326
00:13:52,440 --> 00:13:55,159
Cherries. It's just for
decoration purposes.

327
00:13:55,160 --> 00:13:57,759
Thank you. Crisis averted.

328
00:13:57,760 --> 00:14:00,439
Exactly the consistency I was
hoping for.

329
00:14:00,440 --> 00:14:02,839
It's a bit anaemic. I feel like it
should be more colourful.

330
00:14:02,840 --> 00:14:07,159
Moyin. Yes. Can you just come
and grab the bottom bit?

331
00:14:07,160 --> 00:14:08,679
I can't get my bottom off.

332
00:14:08,680 --> 00:14:09,999
Oh, there's a bit in the middle.

333
00:14:10,000 --> 00:14:11,279
It's the bit... Yes.

334
00:14:11,280 --> 00:14:13,239
Maybe leave it on.

335
00:14:13,240 --> 00:14:15,839
Probably going to be soggy
underneath.

336
00:14:15,840 --> 00:14:18,759
Give a nice clean scoop for
the judges.

337
00:14:18,760 --> 00:14:22,319
Bakers, your time is up.

338
00:14:22,320 --> 00:14:25,599
Please step away from your
treacle tarts.

339
00:14:25,600 --> 00:14:27,599
I can't get the bottom off but...

340
00:14:27,600 --> 00:14:30,560
Yeah, I'm happy with that. Happy,
happy, happy, happy, happy.

341
00:14:32,240 --> 00:14:34,639
I feel like the decoration
could've been better.

342
00:14:34,640 --> 00:14:36,359
Well done.

343
00:14:36,360 --> 00:14:39,679
Mm! Thank you for helping me.
It's OK.

344
00:14:39,680 --> 00:14:42,240
Sorry I couldn't get it off.
Listen, they got a treacle tart.

345
00:14:46,520 --> 00:14:51,239
The bakers' treacle tarts now face
the judgment of Nigella and Paul.

346
00:14:51,240 --> 00:14:53,920
Gabe. Hello.
Hello, Gabe.

347
00:14:58,080 --> 00:14:59,679
Do you know? I love it.

348
00:14:59,680 --> 00:15:02,519
It has a kind of harvest festival
feel about it.

349
00:15:02,520 --> 00:15:06,359
Right. I've got almond
and orange treacle tart.

350
00:15:06,360 --> 00:15:07,840
With a stem ginger ice cream.

351
00:15:12,520 --> 00:15:13,919
With the ice cream,

352
00:15:13,920 --> 00:15:15,719
I quite like it.
I mean, there's a lot going on.

353
00:15:15,720 --> 00:15:19,359
Breaking news! There's a lot
going on here. Ah!

354
00:15:19,360 --> 00:15:21,679
I just think the almond is probably
a little bit too strong.

355
00:15:21,680 --> 00:15:25,199
I would question whether you needed
the extract in there at all.

356
00:15:25,200 --> 00:15:27,559
There's a bit of chew missing.

357
00:15:27,560 --> 00:15:31,639
You want to hear your dentist
saying, "No!"

358
00:15:31,640 --> 00:15:33,919
As you can feel it sticking
onto your back teeth.

359
00:15:33,920 --> 00:15:36,799
Maybe if it had teeny bit longer...
Yeah.

360
00:15:36,800 --> 00:15:40,720
...it would've got that slight
balance in textures. OK.

361
00:15:44,840 --> 00:15:47,919
That cut out looks like a rather
fabulous double knuckle-duster.

362
00:15:47,920 --> 00:15:49,159
Yes, yeah!

363
00:15:49,160 --> 00:15:52,159
Only think about Nigella wearing
a knuckle-duster now.

364
00:15:52,160 --> 00:15:53,319
THEY LAUGH

365
00:15:53,320 --> 00:15:54,400
Let's have a look.

366
00:15:56,840 --> 00:15:58,079
Thank you very much.

367
00:15:58,080 --> 00:15:59,799
Oh, it's set. Thank you, Jesus.

368
00:15:59,800 --> 00:16:01,639
So, that bit goes here.
Oh, yeah. There you go.

369
00:16:01,640 --> 00:16:04,119
Let's hope she likes it.
Absolutely.

370
00:16:04,120 --> 00:16:06,959
We have a soggy bottom. I know!

371
00:16:06,960 --> 00:16:08,559
Do you want me to give you
a soggy top as well

372
00:16:08,560 --> 00:16:09,960
with custard? Yes, please. Yeah.

373
00:16:13,840 --> 00:16:16,319
That is what I expect
a treacle tart to be like.

374
00:16:16,320 --> 00:16:18,639
However, because it's
raw underneath...

375
00:16:18,640 --> 00:16:20,919
Oh, don't. ..it makes it soft
all the way through... Yeah.

376
00:16:20,920 --> 00:16:22,359
...which is a real shame. Yeah.

377
00:16:22,360 --> 00:16:23,639
Scrape a bit of the filling

378
00:16:23,640 --> 00:16:25,679
and put it on a bit of
the knuckle-duster.

379
00:16:25,680 --> 00:16:27,479
That's what you were going for.

380
00:16:27,480 --> 00:16:31,759
Yeah, yeah. Mm! I think overall it's
a nice flavour. Just watch the bake.

381
00:16:31,760 --> 00:16:32,760
Yes.

382
00:16:37,320 --> 00:16:40,319
I rather love that.
Pastry looks bronzed.

383
00:16:40,320 --> 00:16:41,879
I like the decoration as well.

384
00:16:41,880 --> 00:16:43,519
My treacle tart is peanut butter

385
00:16:43,520 --> 00:16:46,879
and cherry jam with soft serve
vanilla ice cream.

386
00:16:46,880 --> 00:16:48,759
Was it soft serve on purpose?

387
00:16:48,760 --> 00:16:51,360
Yeah. I wanted it to be
a bit like a McFlurry.

388
00:16:53,280 --> 00:16:55,399
If I didn't know the name of
the challenge,

389
00:16:55,400 --> 00:16:57,279
I don't know that I would know
there was meant to be

390
00:16:57,280 --> 00:16:59,479
a treacle tart in there somewhere.
OK.

391
00:16:59,480 --> 00:17:02,319
But I love it. The peanuts
are really punchy

392
00:17:02,320 --> 00:17:04,999
and then the cherry jam as well.
It has created something unique

393
00:17:05,000 --> 00:17:06,199
and with the ice cream,

394
00:17:06,200 --> 00:17:09,559
it's a very pleasurable thing that
to eat. Well done, Tom. Very good.

395
00:17:09,560 --> 00:17:12,160
Stunning. Thank you. Thank you.
Thank you.

396
00:17:16,440 --> 00:17:18,399
There's a lot going on, isn't there?
Yeah. It's busy.

397
00:17:18,400 --> 00:17:20,679
Let's see what it's like inside.

398
00:17:20,680 --> 00:17:23,679
My treacle tart is
an apple crumble inspired tart.

399
00:17:23,680 --> 00:17:26,079
And then, the ice cream is brown
butter pecan ice cream.

400
00:17:26,080 --> 00:17:29,199
Very thin pastry, but I'd have given
that a little bit longer.

401
00:17:29,200 --> 00:17:30,639
You've got apple sitting on top

402
00:17:30,640 --> 00:17:33,199
of that, which will automatically
make it a little bit soggy.

403
00:17:33,200 --> 00:17:35,320
So you can afford to take that
further with the colour. Yeah.

404
00:17:38,400 --> 00:17:42,519
The apple crumble treacle tart
hybrid actually works very well.

405
00:17:42,520 --> 00:17:45,159
Your ice cream, you can feel the fat
on your lips, which is

406
00:17:45,160 --> 00:17:48,599
a good indicator it's a nice ice
cream. But it is very, very sweet.

407
00:17:48,600 --> 00:17:51,719
If you'd had a bit of cooking apple
with the eating apples...

408
00:17:51,720 --> 00:17:53,799
Yeah, blending them together
to give a bit of tang. Yeah.

409
00:17:53,800 --> 00:17:55,919
But overall, it's
a nice-looking treacle tart

410
00:17:55,920 --> 00:17:57,879
and it's unusual. Well done, Mo.

411
00:17:57,880 --> 00:17:59,600
Really good flavours. Thank you.

412
00:18:04,920 --> 00:18:08,119
I thought that was Aladdin Sane.
Bowie. David Bowie.

413
00:18:08,120 --> 00:18:11,319
A reference. I don't even know what
that is. David Bowie. Oh, OK.

414
00:18:11,320 --> 00:18:13,159
It looks very neat. Thank you.

415
00:18:13,160 --> 00:18:15,839
It's a nice, strong, bold colour.
Looks a bit like you, Paul.

416
00:18:15,840 --> 00:18:17,919
More like me!

417
00:18:17,920 --> 00:18:19,719
This is my sticky toffee
treacle tart

418
00:18:19,720 --> 00:18:22,559
with vanilla creme fraiche ice cream
and a sticky toffee sauce.

419
00:18:22,560 --> 00:18:24,160
It's a good bake on that.

420
00:18:26,280 --> 00:18:29,839
It's a really nice pastry
and I really like how short it is.

421
00:18:29,840 --> 00:18:30,879
It's Mary Berry's recipe,

422
00:18:30,880 --> 00:18:32,599
the one that you and her did,
like, years ago.

423
00:18:32,600 --> 00:18:34,439
What am I going to say then?

424
00:18:34,440 --> 00:18:36,119
I like the flavours. Mm-hm.

425
00:18:36,120 --> 00:18:38,719
This ice cream is perfect with it.

426
00:18:38,720 --> 00:18:41,879
Even though it may be Mary Berry
and Paul's recipe...

427
00:18:41,880 --> 00:18:44,359
Love child. But what I mean is,
is that you deserve...

428
00:18:44,360 --> 00:18:46,279
Well done, son!

429
00:18:46,280 --> 00:18:49,999
You deserve credit
for baking it beautifully.

430
00:18:50,000 --> 00:18:52,439
I'm feeling quite emotional.
Yeah. Thank you. I can't believe

431
00:18:52,440 --> 00:18:56,959
you didn't give your own... Thank
you. ..your own child a handshake.

432
00:18:56,960 --> 00:18:58,359
I'm happy. That went well.

433
00:18:58,360 --> 00:19:00,519
I feel like they just liked
the whole combination

434
00:19:00,520 --> 00:19:02,559
of everything together,
and it worked.

435
00:19:02,560 --> 00:19:06,199
Paul said that my bake was
pleasurable. Who says that?

436
00:19:06,200 --> 00:19:09,559
I'm really proud of the ice cream.
So, for Paul to like it,

437
00:19:09,560 --> 00:19:11,399
14-year-old me had,
was onto something.

438
00:19:11,400 --> 00:19:13,279
Forever doing the most,
that's my issue.

439
00:19:13,280 --> 00:19:15,439
I'm always doing the absolute most.

440
00:19:15,440 --> 00:19:18,599
Trust Connie to get
a soggy bottom.

441
00:19:18,600 --> 00:19:20,799
So, I'm focusing on the technical.

442
00:19:20,800 --> 00:19:23,879
I hope when that gingham cloth
comes off,

443
00:19:23,880 --> 00:19:26,199
I will look at it
and I will be able to go,

444
00:19:26,200 --> 00:19:27,920
"Oh, actually, I can do something
with this."

445
00:19:31,480 --> 00:19:33,519
Whilst the bakers could plan their
treacle tarts...

446
00:19:33,520 --> 00:19:36,399
It doesn't look like
a lot of stuff, does it?

447
00:19:36,400 --> 00:19:40,159
...their next challenge is
a gingham-clad mystery.

448
00:19:40,160 --> 00:19:42,959
Welcome back to the tent, bakers,
for your Technical Challenge,

449
00:19:42,960 --> 00:19:46,879
and this one has been set by
the smoothest man of all.

450
00:19:46,880 --> 00:19:50,879
In fact, smoother than caramel.
It's Mr Paul Hollywood.

451
00:19:50,880 --> 00:19:53,159
Paul, you got any words of wisdom?

452
00:19:53,160 --> 00:19:57,359
This is all about the settings
on every single layer.

453
00:19:57,360 --> 00:20:00,879
What a silky, sexy, caramel voice.

454
00:20:00,880 --> 00:20:04,479
So, as always, this challenge is
judged blind. So, unfortunately,

455
00:20:04,480 --> 00:20:07,439
Nigella and Paul, you've
got to leave. See you, pals!

456
00:20:07,440 --> 00:20:11,199
So, for your Technical Challenge,
the judges would love you

457
00:20:11,200 --> 00:20:15,159
to make a beautiful
millionaire's shortbread.

458
00:20:15,160 --> 00:20:18,959
The judges will be looking
for buttery shortbread.

459
00:20:18,960 --> 00:20:21,079
Topped with a salted caramel

460
00:20:21,080 --> 00:20:24,559
and finished off
with marbled chocolate.

461
00:20:24,560 --> 00:20:26,559
In the world of millionaires,
time is money.

462
00:20:26,560 --> 00:20:28,199
How much money do the bakers have?

463
00:20:28,200 --> 00:20:30,239
They've got one hour and a half.

464
00:20:30,240 --> 00:20:33,199
That's about 35 euros.
On your marks...

465
00:20:33,200 --> 00:20:34,880
...get set... ..bake!

466
00:20:36,000 --> 00:20:37,999
This recipe...

467
00:20:38,000 --> 00:20:41,039
Do you know what? I expect
a little bit of something.

468
00:20:41,040 --> 00:20:42,399
Give us a temperature for
the caramel.

469
00:20:42,400 --> 00:20:45,239
We have to set each layer -
bake it, chill it.

470
00:20:45,240 --> 00:20:46,639
I don't know if that's possible.

471
00:20:46,640 --> 00:20:49,239
We haven't got enough time. Well...

472
00:20:49,240 --> 00:20:52,759
I don't think we have enough time.
But whatever. I will try.

473
00:20:52,760 --> 00:20:56,199
Millionaire's shortbread.
I mean, a true classic.

474
00:20:56,200 --> 00:20:59,759
Yours obviously are very beautiful.

475
00:20:59,760 --> 00:21:01,639
It is a classic.
You have a shortbread base,

476
00:21:01,640 --> 00:21:04,079
you have a caramel and then
you have the chocolate top.

477
00:21:04,080 --> 00:21:05,919
In an hour and a half,
they're going to be pushed.

478
00:21:05,920 --> 00:21:08,959
Get the shortbread done, bake it
for about 20, 25 minutes.

479
00:21:08,960 --> 00:21:11,840
A good bake to give you that snap.

480
00:21:13,240 --> 00:21:14,319
What I love about shortbread,

481
00:21:14,320 --> 00:21:17,959
and what I love about this, it's
melting... Mm, yeah. ..and tender.

482
00:21:17,960 --> 00:21:21,599
That caramel for me is perfect.
Amber is not enough.

483
00:21:21,600 --> 00:21:23,479
Halfway between amber and hazelnut.

484
00:21:23,480 --> 00:21:27,359
Yes, because if they don't take it
that far, it'll never set. Hmm.

485
00:21:27,360 --> 00:21:29,639
And obviously, the Nigella saltiness
in there as well,

486
00:21:29,640 --> 00:21:31,479
which highlights the caramel.
Beautiful.

487
00:21:31,480 --> 00:21:33,759
Where do you think they're
most likely to go wrong?

488
00:21:33,760 --> 00:21:35,839
The chilling process is going to
be critical.

489
00:21:35,840 --> 00:21:38,199
The last thing we want is
melted chocolate all over

490
00:21:38,200 --> 00:21:40,199
the place, the caramel not set.

491
00:21:40,200 --> 00:21:42,519
I know it's warm today
but the fridge is their friend.

492
00:21:42,520 --> 00:21:44,400
Yeah. You're all heart, aren't you?

493
00:21:47,040 --> 00:21:48,359
So, I'm going to make

494
00:21:48,360 --> 00:21:51,599
the shortbread cos that's going
to have to bake and then cool.

495
00:21:51,600 --> 00:21:55,279
It's three parts flour to two parts
butter to one part sugar.

496
00:21:55,280 --> 00:21:56,839
So, I'm doing a creaming method.

497
00:21:56,840 --> 00:21:59,439
And then, I'm just going to add
the flour in.

498
00:21:59,440 --> 00:22:00,719
I'm just going to rub it.

499
00:22:00,720 --> 00:22:02,999
But you don't want to mix it too
much or it's going to be tough.

500
00:22:03,000 --> 00:22:04,839
Like, now I would go in
with my hands.

501
00:22:04,840 --> 00:22:06,599
When you use your hands,
you can just be gentler.

502
00:22:06,600 --> 00:22:08,199
So, I've made my shortbread

503
00:22:08,200 --> 00:22:10,039
and I'm literally just going to
like press it straight in.

504
00:22:10,040 --> 00:22:11,359
Millionaire's shortbread.

505
00:22:11,360 --> 00:22:14,359
That could be a nickname for you,
couldn't it? Yeah, I mean... God!

506
00:22:14,360 --> 00:22:15,639
One day you're going to be
a millionaire.

507
00:22:15,640 --> 00:22:17,959
Fingers crossed! Fingers crossed!
And you're my little shortbread.

508
00:22:17,960 --> 00:22:21,439
Yeah. Who you calling short?!
THEY LAUGH

509
00:22:21,440 --> 00:22:24,399
I want to get it as flat as I can.
I want neat slices,

510
00:22:24,400 --> 00:22:26,639
that are all the same thickness.

511
00:22:26,640 --> 00:22:29,199
Shortbread went well in
Biscuit Week. I did get a star,

512
00:22:29,200 --> 00:22:32,879
so, really, my biscuits should be
good, shouldn't it? Going in.

513
00:22:32,880 --> 00:22:34,599
I don't really know how long
to bake it for.

514
00:22:34,600 --> 00:22:36,039
I feel like shortbread is quite hard

515
00:22:36,040 --> 00:22:38,559
because it's meant
to be pale usually.

516
00:22:38,560 --> 00:22:43,039
Oven at 160. So, I'm going to
start with 17 minutes.

517
00:22:43,040 --> 00:22:45,559
I think it'll be longer
cos it's quite thick.

518
00:22:45,560 --> 00:22:46,799
So, you've got to bake that

519
00:22:46,800 --> 00:22:48,679
and then you've got to make
the caramel.

520
00:22:48,680 --> 00:22:50,519
I think I'm going to do
a dry caramel method

521
00:22:50,520 --> 00:22:52,919
because there's no water quantities
in the recipe.

522
00:22:52,920 --> 00:22:55,479
So, I've got the sugar on
a medium heat.

523
00:22:55,480 --> 00:22:59,199
I'm just trying to melt this all
down without crystallising,

524
00:22:59,200 --> 00:23:00,839
so it's just about being patient,
which is something

525
00:23:00,840 --> 00:23:02,079
I am notoriously bad at.

526
00:23:02,080 --> 00:23:04,119
You can't move it around
cos if you move it around,

527
00:23:04,120 --> 00:23:05,920
it'll do horrible things.

528
00:23:07,200 --> 00:23:09,199
Oh, Lord.

529
00:23:09,200 --> 00:23:10,359
She's burnt her sugar.

530
00:23:10,360 --> 00:23:11,919
I just need another saucepan now.

531
00:23:11,920 --> 00:23:13,199
Let me just wash it off.

532
00:23:13,200 --> 00:23:16,279
Oh, no, but you're going to
solidify it now. Oh, God.

533
00:23:16,280 --> 00:23:18,879
ALISON LAUGHS

534
00:23:18,880 --> 00:23:20,839
Are you not supposed to do that?

535
00:23:20,840 --> 00:23:22,599
No. No.

536
00:23:22,600 --> 00:23:24,439
Hold on. OK!

537
00:23:24,440 --> 00:23:25,679
I've got this.

538
00:23:25,680 --> 00:23:27,919
Alison and Connie cooking in
the kitchen.

539
00:23:27,920 --> 00:23:29,480
Don't worry about a thing.

540
00:23:34,200 --> 00:23:36,639
I just want to get these last bits
of sugar dissolved.

541
00:23:36,640 --> 00:23:38,519
And then I'm going to drop in
the butter,

542
00:23:38,520 --> 00:23:40,239
and then I'm going to add in
the cream.

543
00:23:40,240 --> 00:23:43,159
I don't know if that's how it's
supposed to look.

544
00:23:43,160 --> 00:23:44,959
What I'm worried about is the salt.

545
00:23:44,960 --> 00:23:48,079
Cos they've not given us how much
salt they want in it.

546
00:23:48,080 --> 00:23:49,799
I don't want it to kill it.

547
00:23:49,800 --> 00:23:52,039
One time I made salted caramel for,
like, one of my family friends.

548
00:23:52,040 --> 00:23:53,119
I think it tasted just fine.

549
00:23:53,120 --> 00:23:54,719
They tasted it and said, "Are you
trying to kill me?"

550
00:23:54,720 --> 00:23:56,159
So I've got to be careful.

551
00:23:56,160 --> 00:23:57,999
I did, like, half a teaspoon

552
00:23:58,000 --> 00:24:01,559
and we're going to taste it once
it's a bit more cool.

553
00:24:01,560 --> 00:24:04,399
TIMER BEEPS
Ooh! I can't even see anything.

554
00:24:04,400 --> 00:24:07,599
I mean, it looks like a shortbread,
don't it?

555
00:24:07,600 --> 00:24:08,759
I think it's baked.

556
00:24:08,760 --> 00:24:10,439
Oh, my day.

557
00:24:10,440 --> 00:24:12,399
I just saw you without your
glasses on. You did.

558
00:24:12,400 --> 00:24:15,399
It was like seeing Clark Kent.
Can I see it again?

559
00:24:15,400 --> 00:24:16,559
Oh, my gosh!

560
00:24:16,560 --> 00:24:19,039
It completely changes you,
doesn't it? Does it actually?

561
00:24:19,040 --> 00:24:21,919
I'm going to say we should chill
the biscuit for a bit

562
00:24:21,920 --> 00:24:24,119
before we pour the caramel in.

563
00:24:24,120 --> 00:24:26,119
Do I wait or do I just go for it?

564
00:24:26,120 --> 00:24:28,759
Paul said it's all about the
setting, so I'm going to give it...

565
00:24:28,760 --> 00:24:31,880
Even if it's just like five minutes
in the freezer.

566
00:24:33,400 --> 00:24:35,439
Bakers, you're halfway through.

567
00:24:35,440 --> 00:24:36,679
Oh, my Lord.

568
00:24:36,680 --> 00:24:38,199
With their shortbread cooling,

569
00:24:38,200 --> 00:24:41,159
the bakers can turn their attention
back to caramel.

570
00:24:41,160 --> 00:24:44,959
I'm not sure how long we're supposed
to do it for. Doesn't say.

571
00:24:44,960 --> 00:24:48,479
My brain is telling me,
"Let it cook and it'll thicken."

572
00:24:48,480 --> 00:24:52,119
The caramel must be cooked
to 112 degrees Celsius.

573
00:24:52,120 --> 00:24:53,959
Just remembered we've got one
of these.

574
00:24:53,960 --> 00:24:56,119
Look, Tom's got his thermometer in.

575
00:24:56,120 --> 00:24:58,079
Anything less and it won't set.

576
00:24:58,080 --> 00:25:00,399
But I didn't realise
the thermometer has, like, tips.

577
00:25:00,400 --> 00:25:03,559
Now, do we want a soft crack or
a soft ball?

578
00:25:03,560 --> 00:25:05,479
You can kind of see.
The caramel has, like...

579
00:25:05,480 --> 00:25:06,759
It shapes up into, like, a ball.

580
00:25:06,760 --> 00:25:08,599
So hopefully, when you slice it,
it holds.

581
00:25:08,600 --> 00:25:11,719
Right. I'm going to pour this on now
cos it needs to go in the fridge.

582
00:25:11,720 --> 00:25:15,199
Look at that! Nice, dark caramel.

583
00:25:15,200 --> 00:25:18,599
That's the colour of Paul's skin
when he came back from holidays.

584
00:25:18,600 --> 00:25:19,879
Terracotta.

585
00:25:19,880 --> 00:25:21,880
Noel, we've got to
show you something.

586
00:25:24,200 --> 00:25:26,319
Oh, my God. Doesn't he look amazing?

587
00:25:26,320 --> 00:25:28,959
It's like a different person. Go on,
you put 'em on.

588
00:25:28,960 --> 00:25:31,119
This is Moyin's world. For some
reason... They look good on her,

589
00:25:31,120 --> 00:25:32,639
don't they? Oh, yeah,
they look good on you.

590
00:25:32,640 --> 00:25:34,679
For some reason, I don't know why
it's making me do this,

591
00:25:34,680 --> 00:25:36,559
but I want to run.

592
00:25:36,560 --> 00:25:38,439
You'd better get back here
with them glasses!

593
00:25:38,440 --> 00:25:40,519
Oh, my God! That was 9.6!

594
00:25:40,520 --> 00:25:43,119
Should I, should I chase her?

595
00:25:43,120 --> 00:25:46,439
BANGING
My lovely bakers...

596
00:25:46,440 --> 00:25:48,639
Do you want to make a bit more noise
while I...

597
00:25:48,640 --> 00:25:52,400
IN BRUMMIE ACCENT: Lovely bakers,
you've got half an hour left.

598
00:25:54,240 --> 00:25:56,359
With their caramel cooling...

599
00:25:56,360 --> 00:25:59,199
Fingers crossed it sets.
I'm going to start chocolates.

600
00:25:59,200 --> 00:26:01,359
...the bakers can begin
the final layer.

601
00:26:01,360 --> 00:26:04,639
And they want a marbling pattern.
Not my first rodeo.

602
00:26:04,640 --> 00:26:06,119
I melted the majority of
the chocolate,

603
00:26:06,120 --> 00:26:09,279
but I left some out, cos I was like,
"Oh, if I leave some out,

604
00:26:09,280 --> 00:26:11,359
"I can add cold stuff
to hot stuff to reduce

605
00:26:11,360 --> 00:26:13,319
"the temperature quickly
so it should temper."

606
00:26:13,320 --> 00:26:15,599
I hate tempering chocolate.
It's different tempers for, like,

607
00:26:15,600 --> 00:26:16,759
every single kind of chocolate,

608
00:26:16,760 --> 00:26:18,279
so these are not going to do it
the same way.

609
00:26:18,280 --> 00:26:20,919
This is, like, knowledge that's like
in the back cabinets of my head.

610
00:26:20,920 --> 00:26:24,519
That's the dark chocolate all done.
How many minutes we got?

611
00:26:24,520 --> 00:26:28,359
You have 15 minutes left.

612
00:26:28,360 --> 00:26:30,999
Before the bakers can add
the final chocolate layer,

613
00:26:31,000 --> 00:26:32,999
the caramel needs to have set.

614
00:26:33,000 --> 00:26:35,399
The actual shortbread itself
is still warm,

615
00:26:35,400 --> 00:26:36,919
so the caramel's not really
going to set.

616
00:26:36,920 --> 00:26:40,359
Too soft, and they risk the layers
mixing into one another.

617
00:26:40,360 --> 00:26:43,079
It wouldn't be much of a
Caramel Week if you smush out

618
00:26:43,080 --> 00:26:44,159
the caramel, right?

619
00:26:44,160 --> 00:26:45,479
Freeze!

620
00:26:45,480 --> 00:26:47,279
I heard someone say freeze spray.

621
00:26:47,280 --> 00:26:50,439
Trying to freeze this, cos this
thing does not want to freeze.

622
00:26:50,440 --> 00:26:54,599
My caramel's set, so I am
going to pour this on.

623
00:26:54,600 --> 00:26:56,239
Nigella and Paul are expecting

624
00:26:56,240 --> 00:26:59,959
a thin layer of beautifully marbled
chocolate that cracks when cut.

625
00:26:59,960 --> 00:27:03,479
I feel like the amount of chocolate
in the recipe wasn't enough,

626
00:27:03,480 --> 00:27:04,999
so I've melted a bit extra.

627
00:27:05,000 --> 00:27:08,639
But the more the bakers add,
the longer it'll take to set.

628
00:27:08,640 --> 00:27:12,719
So, they want marble.
Mixy, swirly, get around.

629
00:27:12,720 --> 00:27:14,199
This is called shoving it on.

630
00:27:14,200 --> 00:27:18,239
I'm just going to do lines
and get, like, a skewer

631
00:27:18,240 --> 00:27:19,879
and just start going crazy with it.

632
00:27:19,880 --> 00:27:21,599
No method to the madness.

633
00:27:21,600 --> 00:27:23,719
Look at me, I am
Jackson Pollock.

634
00:27:23,720 --> 00:27:25,439
Now, I'm just going to try
and get it as cold as possible,

635
00:27:25,440 --> 00:27:27,239
and I'm going to slice it
at the last second.

636
00:27:27,240 --> 00:27:29,559
Bakers, you've got five minutes
left.

637
00:27:29,560 --> 00:27:30,839
Urgh!

638
00:27:30,840 --> 00:27:32,199
It's really soft!

639
00:27:32,200 --> 00:27:33,679
Come on, do your thing.

640
00:27:33,680 --> 00:27:35,239
It's not going to set in time.

641
00:27:35,240 --> 00:27:37,719
Mine is literally liquid.
I can't cut that.

642
00:27:37,720 --> 00:27:40,159
Oh, my gosh.
No, no, no.

643
00:27:40,160 --> 00:27:42,359
I've got no choice, got to cut.

644
00:27:42,360 --> 00:27:43,439
Yeah, that's not set.

645
00:27:43,440 --> 00:27:45,639
Bakers, one minute left.

646
00:27:45,640 --> 00:27:48,279
One minute? Sorry, dance break.

647
00:27:48,280 --> 00:27:50,719
Oh, come on, mate.
Come on, you've got this.

648
00:27:50,720 --> 00:27:52,039
Oh, my gosh.

649
00:27:52,040 --> 00:27:53,119
It's just going to have to do.

650
00:27:53,120 --> 00:27:54,559
Do you know what? I'll put
my nice ones from

651
00:27:54,560 --> 00:27:56,359
the corners at the front of
the plate.

652
00:27:56,360 --> 00:27:57,719
That is atrocious.

653
00:27:57,720 --> 00:27:59,919
I'm struggling to get 'em on this
plate, you know.

654
00:27:59,920 --> 00:28:00,999
You just can't see the layers.

655
00:28:01,000 --> 00:28:03,719
We need to step it up in
the Showstopper tomorrow.

656
00:28:03,720 --> 00:28:06,480
Bakers, your time is up.

657
00:28:08,080 --> 00:28:10,679
Please bring your
millionaire shortbread

658
00:28:10,680 --> 00:28:13,919
and place them behind your photos.

659
00:28:13,920 --> 00:28:17,040
That looks amazing. Thank you.
I'm going to have to fight you.

660
00:28:19,000 --> 00:28:20,999
Oh, Lordy, Lordy.

661
00:28:21,000 --> 00:28:24,720
At least we got something
on the plate. Yay! Yay! Ha-ha!

662
00:28:27,400 --> 00:28:30,959
It's time to judge the bakers'
millionaire shortbreads.

663
00:28:30,960 --> 00:28:34,679
NOEL: OK, it's time to welcome our
lovely judges back into the tent.

664
00:28:34,680 --> 00:28:35,879
NIGELLA: Oh.

665
00:28:35,880 --> 00:28:37,639
Nigella and Paul are looking

666
00:28:37,640 --> 00:28:39,799
for equal layers
of buttery shortbread

667
00:28:39,800 --> 00:28:40,919
and salted caramel,

668
00:28:40,920 --> 00:28:43,519
topped with a thin layer
of marbled chocolate.

669
00:28:43,520 --> 00:28:46,919
OK, let's look at this puddle. Wow.

670
00:28:46,920 --> 00:28:48,999
I can't see any caramel
in that at all.

671
00:28:49,000 --> 00:28:50,359
No, I can't.

672
00:28:50,360 --> 00:28:52,920
Unless the chocolate's mixed
with an unset caramel.

673
00:28:54,520 --> 00:28:56,399
I think it has got caramel on, or...
Mm, it has.

674
00:28:56,400 --> 00:28:58,159
...or stock syrup or something.
Mm.

675
00:28:58,160 --> 00:28:59,639
I mean, the flavours are good.

676
00:28:59,640 --> 00:29:02,719
Minus the caramel. Yes.
And the biscuit's baked. Yeah.

677
00:29:02,720 --> 00:29:04,759
Moving on to number two.

678
00:29:04,760 --> 00:29:05,839
Same issue.

679
00:29:05,840 --> 00:29:07,679
Although there is some
caramel in that.

680
00:29:07,680 --> 00:29:09,680
Look at you - Mr Positive
all of a sudden.

681
00:29:12,440 --> 00:29:14,279
A very chewy biscuit but that's
probably because they're

682
00:29:14,280 --> 00:29:16,119
so short, it's mixed with
the caramel.

683
00:29:16,120 --> 00:29:18,359
Yes, it's quite odd because
the caramel is chewy.

684
00:29:18,360 --> 00:29:20,839
But it looks disastrous with
that chocolate on the top.

685
00:29:20,840 --> 00:29:22,079
They've really struggled.

686
00:29:22,080 --> 00:29:23,599
OK, moving on to number three.

687
00:29:23,600 --> 00:29:25,559
Beautiful marbling.
You can see the caramel layer.

688
00:29:25,560 --> 00:29:27,279
Yes. You can see the biscuit layer
and the top.

689
00:29:27,280 --> 00:29:28,639
A thin layer of chocolate.

690
00:29:28,640 --> 00:29:30,679
And it is holding.

691
00:29:30,680 --> 00:29:32,799
That cuts very neatly.

692
00:29:32,800 --> 00:29:35,599
I'm sorry, I'm going to have
to go in whole.

693
00:29:35,600 --> 00:29:37,759
But the biscuit is short but it
needed a little bit

694
00:29:37,760 --> 00:29:39,839
longer in the oven. Mm.
It's too soft.

695
00:29:39,840 --> 00:29:42,719
Moving on. Again, you can see the
layer of caramel vividly.

696
00:29:42,720 --> 00:29:44,800
Yeah.
And it is holding.

697
00:29:46,000 --> 00:29:47,359
It's very soft shortbread.

698
00:29:47,360 --> 00:29:49,759
Very claggy. Yeah.
You can hear in my voice.

699
00:29:49,760 --> 00:29:51,959
I can. That's one way to shut me up.

700
00:29:51,960 --> 00:29:54,439
It's made the caramel sandy cos
it's that short, it needed longer.

701
00:29:54,440 --> 00:29:56,359
I know. OK, moving on.

702
00:29:56,360 --> 00:29:57,999
These look set. They do.

703
00:29:58,000 --> 00:30:00,199
Nicely equal amounts of caramel
to biscuit.

704
00:30:00,200 --> 00:30:01,720
Yeah. Cuts well.

705
00:30:03,960 --> 00:30:05,120
Hmm.

706
00:30:06,480 --> 00:30:08,519
Biscuit's not baked enough.
I know.

707
00:30:08,520 --> 00:30:10,919
It should be short... No.
...but it should be baked.

708
00:30:10,920 --> 00:30:13,719
And it has the makings of a really
wonderful shortbread there.

709
00:30:13,720 --> 00:30:15,839
Hmm, everything's in
the right place.

710
00:30:15,840 --> 00:30:18,359
NOEL: Paul and Nigella will now rank
the millionaire shortbreads

711
00:30:18,360 --> 00:30:20,079
from worst to first.

712
00:30:20,080 --> 00:30:22,879
OK, in fifth spot we have this one.
Whose is this?

713
00:30:22,880 --> 00:30:25,439
Mo, disaster.
Didn't find any caramel.

714
00:30:25,440 --> 00:30:27,439
Chocolate was a mess.
Timing was all out.

715
00:30:27,440 --> 00:30:29,159
Although your biscuit
wasn't too bad.

716
00:30:29,160 --> 00:30:31,159
This is number four,
whose is this?

717
00:30:31,160 --> 00:30:32,879
Connie, it's a timing issue.

718
00:30:32,880 --> 00:30:35,159
The biscuit not bad, though.

719
00:30:35,160 --> 00:30:36,639
In third spot we have this one.

720
00:30:36,640 --> 00:30:38,759
Gabe. Actually, you had all
the elements there

721
00:30:38,760 --> 00:30:40,719
but it was very sandy.

722
00:30:40,720 --> 00:30:43,120
Second place, whose is this?

723
00:30:45,960 --> 00:30:50,039
Moyin, really that shortbread needed
a lot longer in the oven.

724
00:30:50,040 --> 00:30:52,559
But you still came second.
I did.

725
00:30:52,560 --> 00:30:54,759
And in first place, Tom.

726
00:30:54,760 --> 00:30:56,999
Not bad, but the biscuit needed
longer in the oven.

727
00:30:57,000 --> 00:30:59,639
But you did have all the elements
and the actual

728
00:30:59,640 --> 00:31:01,479
overall look was nice.

729
00:31:01,480 --> 00:31:03,399
But you still came first.

730
00:31:03,400 --> 00:31:05,479
You wouldn't know it from that
review, would you?

731
00:31:05,480 --> 00:31:06,839
THEY LAUGH

732
00:31:06,840 --> 00:31:09,599
But it's not quite as bad
as bread week.

733
00:31:09,600 --> 00:31:11,799
Mad, the best of the bunch.

734
00:31:11,800 --> 00:31:14,039
Again! I mean, I was surprised
to come first

735
00:31:14,040 --> 00:31:15,839
because when they actually
tried mine,

736
00:31:15,840 --> 00:31:17,279
there were things that were off.

737
00:31:17,280 --> 00:31:19,399
I feel like I am getting closer and
closer which is the good thing.

738
00:31:19,400 --> 00:31:21,279
So, I just have to make sure I smash
the Showstopper tomorrow

739
00:31:21,280 --> 00:31:23,639
and who knows, I might get
Star Baker this time,

740
00:31:23,640 --> 00:31:24,999
knock Tom off the spot.

741
00:31:25,000 --> 00:31:27,159
I'm not surprised that I came last.

742
00:31:27,160 --> 00:31:29,759
Yeah, it was just a puddle.

743
00:31:29,760 --> 00:31:31,879
That was a bit of a car crash.

744
00:31:31,880 --> 00:31:34,399
It's all to play for.
I don't think I'm out of it

745
00:31:34,400 --> 00:31:37,600
but in order to survive for next
week, no room for error.

746
00:31:42,160 --> 00:31:44,039
I'll tell you what I love
a bit of caramel.

747
00:31:44,040 --> 00:31:45,319
Well, that's why I'm here, babes.

748
00:31:45,320 --> 00:31:47,119
That's why I was brought in
to this whole situation.

749
00:31:47,120 --> 00:31:48,839
That's what I was...
What I was talking about.

750
00:31:48,840 --> 00:31:50,959
So, who's impressed you
both this week?

751
00:31:50,960 --> 00:31:52,999
Tom's gone, he's already in
the semifinal. He's flying.

752
00:31:53,000 --> 00:31:54,799
He's... He's almost disappeared
into the distance.

753
00:31:54,800 --> 00:31:56,279
And what about Moyin?

754
00:31:56,280 --> 00:31:58,679
Moyin's the only baker without
a Star Baker.

755
00:31:58,680 --> 00:32:00,079
Could this be his week?

756
00:32:00,080 --> 00:32:02,479
He is certainly one to watch.
He's very calm.

757
00:32:02,480 --> 00:32:06,079
I think Tom and Moyin are in
a very similar bracket.

758
00:32:06,080 --> 00:32:08,039
And I think the people in trouble
are Gabe and Connie.

759
00:32:08,040 --> 00:32:11,479
She has, every now and then,
got into time trouble.

760
00:32:11,480 --> 00:32:14,399
But Nigella, she literally is
constantly on the go.

761
00:32:14,400 --> 00:32:17,039
But time management is not the
same thing as being busy.

762
00:32:17,040 --> 00:32:19,039
Yeah, exactly.
I wouldn't write off Gabe

763
00:32:19,040 --> 00:32:20,319
cos he's a right scrapper.

764
00:32:20,320 --> 00:32:23,559
That's why the quarterfinal
is fascinating.

765
00:32:23,560 --> 00:32:26,959
Because they are all
really talented.

766
00:32:26,960 --> 00:32:31,000
I think this Showstopper Challenge
is going to be very decisive.

767
00:32:35,280 --> 00:32:39,799
OK, bakers, it is time for
your caramel Showstopper.

768
00:32:39,800 --> 00:32:43,279
Inspired by the Hungarian
grillazstorta

769
00:32:43,280 --> 00:32:45,799
the judges would love you to make
a beautifully decorated

770
00:32:45,800 --> 00:32:48,519
nougatine structure.

771
00:32:48,520 --> 00:32:50,399
Did you say gorilla's daughter?

772
00:32:50,400 --> 00:32:55,119
No! Grillazstorta is inspired by
the Hungarian confection

773
00:32:55,120 --> 00:32:59,239
usually used for weddings, birthdays
and other special occasions.

774
00:32:59,240 --> 00:33:03,039
Lovely. Also, the judges would love
you to make

775
00:33:03,040 --> 00:33:05,279
a beautiful praline dessert.

776
00:33:05,280 --> 00:33:07,079
You have four hours.

777
00:33:07,080 --> 00:33:09,319
On your marks.
Get set.

778
00:33:09,320 --> 00:33:10,680
Bake!

779
00:33:11,920 --> 00:33:14,319
This nougatine sculpture has been
the bane of my life.

780
00:33:14,320 --> 00:33:17,439
This is the most nervous I've felt
about any of the bakes.

781
00:33:17,440 --> 00:33:19,239
I think everyone is feeling
that way.

782
00:33:19,240 --> 00:33:21,119
We're all very sort of like... Ah!

783
00:33:21,120 --> 00:33:22,399
I'm dreading it.

784
00:33:22,400 --> 00:33:25,279
I'm trying to move as quick as I can
but I feel stressed already.

785
00:33:25,280 --> 00:33:28,679
Today's Showstopper Challenge
is a hard one.

786
00:33:28,680 --> 00:33:32,879
We've asked the bakers to make
a nougatine sculpture.

787
00:33:32,880 --> 00:33:36,239
And nougatine is nuts blended
with a caramelised sugar.

788
00:33:36,240 --> 00:33:37,999
Traditionally almonds, hazelnuts,

789
00:33:38,000 --> 00:33:39,759
they could use peanuts if they wish.

790
00:33:39,760 --> 00:33:41,759
Sesame seed, anything.

791
00:33:41,760 --> 00:33:44,359
NUTS RATTLE
Oh... Oh, I just lost two.

792
00:33:44,360 --> 00:33:47,079
Nougatine - done properly -
looks stunning.

793
00:33:47,080 --> 00:33:49,999
So we're testing the bakers on
their artistry, engineering,

794
00:33:50,000 --> 00:33:52,719
we want them to show us
how they can manipulate

795
00:33:52,720 --> 00:33:55,399
sugar into something that looks
and tastes amazing.

796
00:33:55,400 --> 00:33:58,319
The nougatine is going to be
the most challenging part.

797
00:33:58,320 --> 00:34:00,519
Being really organised is important.

798
00:34:00,520 --> 00:34:02,040
I'm not that person.

799
00:34:03,160 --> 00:34:04,679
But I have to be today.

800
00:34:04,680 --> 00:34:07,319
As if it weren't hard enough,
we've asked for

801
00:34:07,320 --> 00:34:09,679
a praline dessert to go
with the sculpture.

802
00:34:09,680 --> 00:34:13,319
Praline is essentially nougatine,
but it is chopped into

803
00:34:13,320 --> 00:34:16,399
a sort of wonderful smoky
fairy dust.

804
00:34:16,400 --> 00:34:20,199
That incorporated into a cream with
a light sponge is beautiful.

805
00:34:20,200 --> 00:34:22,759
And we want the bakers to really
show off to us today

806
00:34:22,760 --> 00:34:25,439
but the four hours will pass
extremely quickly.

807
00:34:25,440 --> 00:34:27,039
There's an awful lot to do.

808
00:34:27,040 --> 00:34:30,959
It's very hard, but, you know,
you would expect

809
00:34:30,960 --> 00:34:33,960
the Showstopper Challenge in the
quarterfinals to be hard.

810
00:34:35,400 --> 00:34:37,599
Good morning, Tom.
Morning. Morning, Tom, darling.

811
00:34:37,600 --> 00:34:40,199
Right, Tom, tell us all about
your nougatine structure.

812
00:34:40,200 --> 00:34:43,879
So, my nougatine structure
is based on the Otley Run,

813
00:34:43,880 --> 00:34:47,039
which is a famous pub crawl
where I live.

814
00:34:47,040 --> 00:34:48,999
So, I'm making it look like a pub.

815
00:34:49,000 --> 00:34:51,239
What makes it look like
a pub from a house?

816
00:34:51,240 --> 00:34:53,639
It's got a nice little banner
on it that says... Pub.

817
00:34:53,640 --> 00:34:55,559
...the name of the pub.
It says Otley Run.

818
00:34:55,560 --> 00:34:58,279
There's going to be cut out windows
which'll have that yellow glow

819
00:34:58,280 --> 00:35:00,919
that you always get.
You're going to get pub vibes.

820
00:35:00,920 --> 00:35:03,079
Built from almond
and hazelnut nougatine,

821
00:35:03,080 --> 00:35:05,679
Tom's pub will hide
an ambitious cake containing

822
00:35:05,680 --> 00:35:07,439
hazelnut joconde sponge,

823
00:35:07,440 --> 00:35:09,079
hazelnut praline feuilletine,

824
00:35:09,080 --> 00:35:12,239
hazelnut praline cremeux
and whipped chocolate ganache.

825
00:35:12,240 --> 00:35:14,439
You've given yourself
a lot of work.

826
00:35:14,440 --> 00:35:15,479
I know.

827
00:35:15,480 --> 00:35:17,439
And you've practised this,
did it all on time?

828
00:35:17,440 --> 00:35:20,039
No. I practised it.
Not on time.

829
00:35:20,040 --> 00:35:22,079
Great. If you could just give us
an extra half an hour.

830
00:35:22,080 --> 00:35:23,999
You know he's not in charge right?

831
00:35:24,000 --> 00:35:25,479
He's just like Colonel Sanders.

832
00:35:25,480 --> 00:35:28,079
He's just like the figurehead.
I'm just... I'm just the face.

833
00:35:28,080 --> 00:35:30,159
You're just the eyes,
let's be frank!

834
00:35:30,160 --> 00:35:31,919
Just the eyes basically.

835
00:35:31,920 --> 00:35:34,279
And we could take them out
and put them in anyone so...

836
00:35:34,280 --> 00:35:36,879
It's like Jeepers Creepers.

837
00:35:36,880 --> 00:35:39,079
Moyin's bake is also ambitious.

838
00:35:39,080 --> 00:35:40,519
I'm doing a praline opera cake.

839
00:35:40,520 --> 00:35:41,959
There's lots of layers, lots to do.

840
00:35:41,960 --> 00:35:45,399
And like Tom, time has been a
problem in practice too.

841
00:35:45,400 --> 00:35:47,199
Just the structure took me
six hours to make.

842
00:35:47,200 --> 00:35:49,479
Not even with the dessert.
So, if I pull it off,

843
00:35:49,480 --> 00:35:51,039
like it's a great, great bake.

844
00:35:51,040 --> 00:35:52,559
But that's only if I pull it off.

845
00:35:52,560 --> 00:35:55,039
With hazelnut praline packed into
every layer,

846
00:35:55,040 --> 00:35:58,399
Moyin's opera cake will sit beneath
a sapphire encrusted nougatine

847
00:35:58,400 --> 00:36:01,679
crown that's inspired by
a very special song.

848
00:36:01,680 --> 00:36:04,560
SINGS IN YORUBA

849
00:36:07,120 --> 00:36:08,959
Yeah! It's a song my grandma
sings for me.

850
00:36:08,960 --> 00:36:11,359
And it's called Omo Oba,
and Omo Oba means child of a king.

851
00:36:11,360 --> 00:36:13,359
She just made it up for you?
Yeah, she made it up for me, yeah.

852
00:36:13,360 --> 00:36:14,879
Got your own song.
I've got my own song.

853
00:36:14,880 --> 00:36:16,719
Oh, my gosh!
You are loved, aren't ya? Yeah.

854
00:36:16,720 --> 00:36:18,319
What are the women like in your
family,

855
00:36:18,320 --> 00:36:19,679
do you really look up to them?

856
00:36:19,680 --> 00:36:22,079
They're all amazing. Are they? Yeah.
Every single one of them.

857
00:36:22,080 --> 00:36:23,639
And now you've got Connie.

858
00:36:23,640 --> 00:36:25,439
Is she part of the family now?
Of course she is.

859
00:36:25,440 --> 00:36:27,919
Do you think you'll be friends
for life? Of course we will.

860
00:36:27,920 --> 00:36:30,159
CONNIE: He's my boy. I love him.

861
00:36:30,160 --> 00:36:33,559
He is like the son every
mother would want.

862
00:36:33,560 --> 00:36:35,079
He's just so lovely.

863
00:36:35,080 --> 00:36:38,599
But Connie's dedicating her bake
to the other main man in her life.

864
00:36:38,600 --> 00:36:40,359
It's a thank you to Myke.
Yeah.

865
00:36:40,360 --> 00:36:42,479
For just being an amazing husband
and just supporting me

866
00:36:42,480 --> 00:36:44,039
throughout the whole of this.

867
00:36:44,040 --> 00:36:46,639
Stop it! And he loves cake and,
uh...

868
00:36:46,640 --> 00:36:48,399
We love Myke.

869
00:36:48,400 --> 00:36:51,119
Myke's favourite cake,
featuring genoise sponge,

870
00:36:51,120 --> 00:36:53,999
hazelnut feuilletine
and a hazelnut praline mascarpone

871
00:36:54,000 --> 00:36:56,639
filling, will sit inside
a nougatine box decorated

872
00:36:56,640 --> 00:36:59,079
with beautifully intricate
piped icing.

873
00:36:59,080 --> 00:37:01,039
I am nervous about the time.

874
00:37:01,040 --> 00:37:03,079
I'm just working on the cake
at the moment.

875
00:37:03,080 --> 00:37:05,479
My aim is to finish this
as soon as possible

876
00:37:05,480 --> 00:37:07,240
so I can start on the nougatine.

877
00:37:08,760 --> 00:37:09,799
Or not.

878
00:37:09,800 --> 00:37:11,279
Then I can do my sponge.

879
00:37:11,280 --> 00:37:12,679
This is joconde.

880
00:37:12,680 --> 00:37:14,639
Normally made with almonds
but this one is made with

881
00:37:14,640 --> 00:37:16,559
hazelnuts cos obviously
we're doing a hazelnut cake.

882
00:37:16,560 --> 00:37:18,439
The cornerstone of their cakes,

883
00:37:18,440 --> 00:37:21,039
the bakers' sponges must be
light and fluffy.

884
00:37:21,040 --> 00:37:25,039
The secret is making sure you've got
loads of air in the initial whip.

885
00:37:25,040 --> 00:37:28,039
But also, you've got to fold in
the flour.

886
00:37:28,040 --> 00:37:30,279
I don't want to knock all
the air out of the cake.

887
00:37:30,280 --> 00:37:33,159
But keeping the air inside's
just the first test.

888
00:37:33,160 --> 00:37:34,959
Right, get that in the oven ASAP.

889
00:37:34,960 --> 00:37:37,559
The sponges must be baked
to perfection too.

890
00:37:37,560 --> 00:37:39,639
It's very thin in't it.
Ten-minute bake.

891
00:37:39,640 --> 00:37:41,439
It's going in for ten minutes.

892
00:37:41,440 --> 00:37:44,479
Oh. I'm having difficulty
putting it in.

893
00:37:44,480 --> 00:37:47,119
So, they're in at 180. They're going
to go for about 12 minutes.

894
00:37:47,120 --> 00:37:48,319
Aghh!

895
00:37:48,320 --> 00:37:50,479
While Connie struggles
with her sponge...

896
00:37:50,480 --> 00:37:51,679
Oh, my God.

897
00:37:51,680 --> 00:37:54,519
...with his sights firmly set on
a place in the semifinal,

898
00:37:54,520 --> 00:37:57,479
Mo's decided one baked element
isn't enough.

899
00:37:57,480 --> 00:37:59,679
So, I'm making profiteroles.

900
00:37:59,680 --> 00:38:01,439
The theme is a baby shower,

901
00:38:01,440 --> 00:38:04,679
so I'm doing a box
made of nougatine

902
00:38:04,680 --> 00:38:07,799
and then a present made
from profiteroles.

903
00:38:07,800 --> 00:38:10,319
Filled with praline cream,
Mo's profiteroles will sit atop

904
00:38:10,320 --> 00:38:11,879
his gift box,

905
00:38:11,880 --> 00:38:14,279
complete with nougatine ribbons
and teddy bears.

906
00:38:14,280 --> 00:38:16,919
But there's nothing childish
about the cake inside -

907
00:38:16,920 --> 00:38:19,319
a sophisticated combination
of coffee sponge

908
00:38:19,320 --> 00:38:21,159
and dark chocolate ganache.

909
00:38:21,160 --> 00:38:22,959
Look at those gloves.
Yeah.

910
00:38:22,960 --> 00:38:24,439
NOEL LAUGHS
Sexy!

911
00:38:24,440 --> 00:38:26,079
How are ya? I'm good.

912
00:38:26,080 --> 00:38:29,559
If you get through this week,
someone's in the semifinal.

913
00:38:29,560 --> 00:38:31,839
Who, are you?
I don't even know any more.

914
00:38:31,840 --> 00:38:33,559
Do you recognise yourself?
No.

915
00:38:33,560 --> 00:38:36,359
You've gone through a
transformation, like a butterfly.

916
00:38:36,360 --> 00:38:37,919
I'm a Transformer.

917
00:38:37,920 --> 00:38:39,719
Slightly glowing,
maybe you're pregnant.

918
00:38:39,720 --> 00:38:43,439
It's just sweat.
I had morning sickness too.

919
00:38:43,440 --> 00:38:47,039
Right, my joconde sponge, she's got
a nice bit of golden colour to her.

920
00:38:47,040 --> 00:38:48,999
We're on it with the nougatine now.

921
00:38:49,000 --> 00:38:50,799
I've got my caster sugar in a pan.

922
00:38:50,800 --> 00:38:53,559
Despite containing just two
key ingredients...

923
00:38:53,560 --> 00:38:56,159
Got my nuts weighed out.
That is a lot of nuts.

924
00:38:56,160 --> 00:38:58,639
...producing perfect nougatine
isn't easy.

925
00:38:58,640 --> 00:39:00,479
Stir it.
Stir it. Oh.

926
00:39:00,480 --> 00:39:02,639
Crucial to both texture and taste...

927
00:39:02,640 --> 00:39:04,039
Uh, that one's going as well.

928
00:39:04,040 --> 00:39:07,239
...the caramel's colour must be
taken to a deep amber.

929
00:39:07,240 --> 00:39:09,479
I'm still 30 degrees behind.

930
00:39:09,480 --> 00:39:12,319
Undercook their sugar and not only
will the bakers' nougatine

931
00:39:12,320 --> 00:39:15,039
lack flavour,
it won't set hard enough.

932
00:39:15,040 --> 00:39:17,359
Can't do that in the quarterfinals.

933
00:39:17,360 --> 00:39:18,999
That's going home time.

934
00:39:19,000 --> 00:39:22,159
Soon as this gets to a nice colour,
I can put my nuts in.

935
00:39:22,160 --> 00:39:23,999
Normally it's traditionally made
with like almonds

936
00:39:24,000 --> 00:39:27,079
but I'm doing a hazelnut dessert
so why would I use almonds?

937
00:39:27,080 --> 00:39:28,759
I'll use hazelnuts of course.

938
00:39:28,760 --> 00:39:31,159
While the rest of
the bakers add their nuts,

939
00:39:31,160 --> 00:39:35,399
to give his nougatine a unique look,
Gabe's gone for seeds instead.

940
00:39:35,400 --> 00:39:38,439
I'm making a black sesame
nougatine sculpture.

941
00:39:38,440 --> 00:39:40,239
It'll be like a boat at sea.

942
00:39:40,240 --> 00:39:42,799
I am doing a sort of dedication

943
00:39:42,800 --> 00:39:45,199
to Grimsby's fishing heritage.

944
00:39:45,200 --> 00:39:46,839
My grandparents were all dockers.

945
00:39:46,840 --> 00:39:49,519
Fishing heritage and, like, maritime
is very much in my blood.

946
00:39:49,520 --> 00:39:52,239
Gabe's black sesame nougatine
fishing boat will cover

947
00:39:52,240 --> 00:39:54,599
a torte built from layers
of genoise sponge

948
00:39:54,600 --> 00:39:56,759
and black sesame
praline buttercream,

949
00:39:56,760 --> 00:39:59,999
decorated in a bright blue tinted
white chocolate mirror glaze.

950
00:40:00,000 --> 00:40:03,359
It's such a great idea
and I think you are so artistic.

951
00:40:03,360 --> 00:40:06,039
Yeah. And I think the flavours
are great, so best...

952
00:40:06,040 --> 00:40:07,999
OK, well I'm going to do
what I can.

953
00:40:08,000 --> 00:40:09,799
And would you love to get into
the semis?

954
00:40:09,800 --> 00:40:11,359
I would love to get into
the semis. Yeah.

955
00:40:11,360 --> 00:40:13,079
I'm really fighting for this like.
Yes. Be in it.

956
00:40:13,080 --> 00:40:15,759
Visualise. Visualisation.
Be in it. Be the structure.

957
00:40:15,760 --> 00:40:18,079
Yeah. Be the boat.
Be the star.

958
00:40:18,080 --> 00:40:19,879
Be the boat.
Be the boat!

959
00:40:19,880 --> 00:40:21,319
Good luck, Gabe.

960
00:40:21,320 --> 00:40:22,840
Fab, thank you very much.

961
00:40:24,520 --> 00:40:26,839
Bakers, you are halfway through.

962
00:40:26,840 --> 00:40:28,719
You've got two hours left.

963
00:40:28,720 --> 00:40:29,879
Tight.

964
00:40:29,880 --> 00:40:31,519
I think my cakes might be
coming out.

965
00:40:31,520 --> 00:40:32,959
The cakes look done.

966
00:40:32,960 --> 00:40:34,399
I'm happy with that.

967
00:40:34,400 --> 00:40:37,239
As the bakers' sponges cool...

968
00:40:37,240 --> 00:40:40,079
I've got nowhere to put it. Uh...

969
00:40:40,080 --> 00:40:42,359
...it's full steam ahead
with fillings.

970
00:40:42,360 --> 00:40:44,479
I'm going to start my praline.

971
00:40:44,480 --> 00:40:46,839
So, I've got hazelnuts.
I've got some caramel here.

972
00:40:46,840 --> 00:40:48,639
And then I can put it in the food
processor.

973
00:40:48,640 --> 00:40:49,919
Woohoo.

974
00:40:49,920 --> 00:40:52,639
A lot of the flavour of the dessert
comes from this praline.

975
00:40:52,640 --> 00:40:54,559
This is going to get whipped
into the buttercream

976
00:40:54,560 --> 00:40:56,759
and it should give it
a really rich sesame flavour.

977
00:40:56,760 --> 00:40:59,399
It's caramel week,
they want praline flavours.

978
00:40:59,400 --> 00:41:01,239
So, that's what I'm going
to give 'em...

979
00:41:01,240 --> 00:41:03,519
Onto the nougatine.
Need to get the nougatine done.

980
00:41:03,520 --> 00:41:05,559
The building blocks
for their sculptures,

981
00:41:05,560 --> 00:41:08,639
the nougatine must be rolled and
shaped while warm and malleable.

982
00:41:08,640 --> 00:41:11,079
So, I'm just trying to do
the sides of the box.

983
00:41:11,080 --> 00:41:14,039
Hmm. That is a dentist's nightmare,
isn't it?

984
00:41:14,040 --> 00:41:16,999
Yeah, that's why I don't eat it.
Oh, yeah. I'm too old for that.

985
00:41:17,000 --> 00:41:18,879
My whole teeth will come out!

986
00:41:18,880 --> 00:41:20,119
Come on.

987
00:41:20,120 --> 00:41:21,479
But it's hot, hard work.

988
00:41:21,480 --> 00:41:23,079
Go on babes. Yes, Gabe.

989
00:41:23,080 --> 00:41:24,799
Keep the sweat out my face.

990
00:41:24,800 --> 00:41:26,439
You've got to work really quickly.

991
00:41:26,440 --> 00:41:28,999
As it cools, it gets harder
and harder.

992
00:41:29,000 --> 00:41:30,159
Ah!

993
00:41:30,160 --> 00:41:32,319
I'm trying to just get everything
done before this sets.

994
00:41:32,320 --> 00:41:35,599
I always say I work well under
stress and I'm certainly stressed.

995
00:41:35,600 --> 00:41:37,919
I'm not feeling the love in
the tent today. I know.

996
00:41:37,920 --> 00:41:40,239
Everyone's really stressing,
aren't they? I know.

997
00:41:40,240 --> 00:41:42,119
I am being really ambitious
because I want to win

998
00:41:42,120 --> 00:41:43,279
Star Baker again.

999
00:41:43,280 --> 00:41:44,679
But how many times have you got it?

1000
00:41:44,680 --> 00:41:47,119
Three but I want four.

1001
00:41:47,120 --> 00:41:51,479
I want to assemble my cake
with like nice even layers.

1002
00:41:51,480 --> 00:41:54,199
Sponge is cut so I'm just
going to give all a bit of

1003
00:41:54,200 --> 00:41:57,599
a brush with this creme de cacao,
a white chocolate liqueur.

1004
00:41:57,600 --> 00:42:00,639
Here we've got the mascarpone
cream and praline

1005
00:42:00,640 --> 00:42:04,039
and then I'm also just soaking it
with a bit of coffee milk

1006
00:42:04,040 --> 00:42:06,199
cos I was a bit worried about
the coffee flavour

1007
00:42:06,200 --> 00:42:07,599
not being punchy enough.

1008
00:42:07,600 --> 00:42:08,919
This is my cremeux.

1009
00:42:08,920 --> 00:42:11,359
Spread a bit more chocolate on
and shove another sponge on top

1010
00:42:11,360 --> 00:42:13,079
and then it can go in t'freezer.

1011
00:42:13,080 --> 00:42:14,959
HEAVY CLATTER

1012
00:42:14,960 --> 00:42:17,319
With their desserts chilling,

1013
00:42:17,320 --> 00:42:20,239
most of the bakers can make
a start on their sculptures.

1014
00:42:20,240 --> 00:42:22,279
Should probably try
and get a boat built.

1015
00:42:22,280 --> 00:42:24,719
I'm trying to shape
the crown points.

1016
00:42:24,720 --> 00:42:27,759
Oh, my God. I have no hands left.

1017
00:42:27,760 --> 00:42:29,999
Right, is this off? Yeah.

1018
00:42:30,000 --> 00:42:33,079
But Connie's still making nougatine

1019
00:42:33,080 --> 00:42:36,599
and she hasn't even started
constructing Myke's cake.

1020
00:42:36,600 --> 00:42:38,039
Oh, BLEEP.

1021
00:42:38,040 --> 00:42:39,359
No, it's fine.

1022
00:42:39,360 --> 00:42:41,319
It's fine. Argh...

1023
00:42:41,320 --> 00:42:43,719
Oh, my lord.

1024
00:42:43,720 --> 00:42:45,479
Right, OK.

1025
00:42:45,480 --> 00:42:47,919
There's a lot going on.
It is really tough.

1026
00:42:47,920 --> 00:42:50,039
But I need Connie to get
a grip really, really badly.

1027
00:42:50,040 --> 00:42:51,719
I need her to calm down.

1028
00:42:51,720 --> 00:42:53,279
Come on Connie, think.

1029
00:42:53,280 --> 00:42:55,479
What are you doing?

1030
00:42:55,480 --> 00:42:57,919
Ah. It's really hard now.

1031
00:42:57,920 --> 00:43:00,799
Connie. Sorry, I'm...
I was a bit flustered there.

1032
00:43:00,800 --> 00:43:03,319
Right. You see this path that goes
down, all the way down,

1033
00:43:03,320 --> 00:43:05,559
there's a little bridge.
Have you seen it?

1034
00:43:05,560 --> 00:43:07,879
Yeah. Sit on there and look at
the water for five minutes

1035
00:43:07,880 --> 00:43:10,519
then come back.
OK. I'll do that.

1036
00:43:10,520 --> 00:43:12,639
Thank you. All right.
Thank you.

1037
00:43:12,640 --> 00:43:14,999
SHE BREATHES SHAKILY

1038
00:43:15,000 --> 00:43:18,439
Just breathe, Connie,
just breathe.

1039
00:43:18,440 --> 00:43:20,759
Connie's taking
a little five minutes.

1040
00:43:20,760 --> 00:43:22,999
It's not nice seeing her sort
of like needing that...

1041
00:43:23,000 --> 00:43:24,959
That break but I'm glad
she's taken it.

1042
00:43:24,960 --> 00:43:26,159
BIRDS CHIRP

1043
00:43:26,160 --> 00:43:27,880
Come on, you can do it.

1044
00:43:29,360 --> 00:43:31,639
I struggle a lot
but going to work as well,

1045
00:43:31,640 --> 00:43:33,399
I told her I don't know how
you do it.

1046
00:43:33,400 --> 00:43:35,159
But she needs to get back
into her head today

1047
00:43:35,160 --> 00:43:36,799
and smash it cos she can.

1048
00:43:36,800 --> 00:43:38,360
She is so, so good.

1049
00:43:43,440 --> 00:43:47,279
Lovely bakers,
you have one hour left.

1050
00:43:47,280 --> 00:43:48,639
Are you having me on?

1051
00:43:48,640 --> 00:43:50,039
Putting windows in.

1052
00:43:50,040 --> 00:43:52,359
There's definitely not going
to be double glazing.

1053
00:43:52,360 --> 00:43:54,080
Little jewels for the crown.

1054
00:43:55,920 --> 00:43:57,639
Wow, look at that.
Yeah, that's it.

1055
00:43:57,640 --> 00:43:59,839
That's come out nicely.
It's sort of a boat, isn't it?

1056
00:43:59,840 --> 00:44:01,919
All right, time wise?
Don't know. Lost.

1057
00:44:01,920 --> 00:44:03,040
MANIC LAUGHTER

1058
00:44:04,200 --> 00:44:05,959
Ahhhhh!

1059
00:44:05,960 --> 00:44:07,760
Um, yeah, I'm fine.

1060
00:44:09,680 --> 00:44:11,439
OK. Where were we?

1061
00:44:11,440 --> 00:44:13,679
We are strong, we can do this.

1062
00:44:13,680 --> 00:44:14,919
Absolutely.

1063
00:44:14,920 --> 00:44:16,599
I'm just going to have to
put my cake together

1064
00:44:16,600 --> 00:44:18,439
and then it'll be
constructing the box.

1065
00:44:18,440 --> 00:44:20,719
I've got the sides and I've got
everything cut out.

1066
00:44:20,720 --> 00:44:23,079
Might not have any details on it
but...

1067
00:44:23,080 --> 00:44:25,159
Got to get this in the fridge
really quickly.

1068
00:44:25,160 --> 00:44:27,719
You've got this, you've got this.

1069
00:44:27,720 --> 00:44:29,559
Yeah, looks like a pub, don't it?

1070
00:44:29,560 --> 00:44:33,079
I did the Otley Run for my 25th
birthday in my schoolgirl outfit.

1071
00:44:33,080 --> 00:44:35,799
My mum decided to bow out
last minute cos she

1072
00:44:35,800 --> 00:44:37,719
wanted to come as a stuffed dolly
but she couldn't find

1073
00:44:37,720 --> 00:44:39,359
the costume for it.

1074
00:44:39,360 --> 00:44:41,639
So, this top bit is meant
to be a present.

1075
00:44:41,640 --> 00:44:44,519
So, I'm going to do the little bow.
I've made the base.

1076
00:44:44,520 --> 00:44:46,959
Mo, it looks...
That's you and that's Noel.

1077
00:44:46,960 --> 00:44:49,920
Thank you! Aw. That's...
Oh, you've done - that's me? Yeah.

1078
00:44:51,480 --> 00:44:53,359
The...

1079
00:44:53,360 --> 00:44:54,999
We can redo it.

1080
00:44:55,000 --> 00:44:56,999
Bakers, you've got half an hour
left.

1081
00:44:57,000 --> 00:44:58,679
Oh, come on, come on, come on.

1082
00:44:58,680 --> 00:45:01,239
MOYIN SINGS HIS SONG

1083
00:45:01,240 --> 00:45:03,519
Feel like I'm getting on OK.
As long as it doesn't shatter.

1084
00:45:03,520 --> 00:45:06,199
If it shatters, I'm done cos
nougatine loves to shatter.

1085
00:45:06,200 --> 00:45:08,799
Look at this one, Noel.
I like that, look.

1086
00:45:08,800 --> 00:45:10,239
Looks so good. You love that...

1087
00:45:10,240 --> 00:45:11,399
NOUGATINE SHATTERS

1088
00:45:11,400 --> 00:45:13,879
Oh, no. Oh, my God.

1089
00:45:13,880 --> 00:45:15,199
It's all right, I've got a spare.

1090
00:45:15,200 --> 00:45:17,319
Does that mean that's available
to eat? Yeah.

1091
00:45:17,320 --> 00:45:18,639
Waste not, want not.

1092
00:45:18,640 --> 00:45:21,719
Cake's stacked. Right,
I'm going to start my box.

1093
00:45:21,720 --> 00:45:24,120
You can't eat all of that,
your teeth will break.

1094
00:45:25,200 --> 00:45:26,759
Oh, that is delicious.

1095
00:45:26,760 --> 00:45:28,919
We're getting there. Ah!

1096
00:45:28,920 --> 00:45:32,119
Ah, I think this is going to be
a very unfinished challenge.

1097
00:45:32,120 --> 00:45:35,119
I'm making my Otley Run sign
cos I feel like it needs

1098
00:45:35,120 --> 00:45:37,639
to at least look like a pub.

1099
00:45:37,640 --> 00:45:40,119
It's as good as it's going to get.
People, I have a box!

1100
00:45:40,120 --> 00:45:41,359
Well done, Con. Woohoo.

1101
00:45:41,360 --> 00:45:44,999
You know, it looks as rough as chips
but I'm going to let that cool.

1102
00:45:45,000 --> 00:45:46,679
I was able to fix the bear.

1103
00:45:46,680 --> 00:45:48,319
Quite mental how he died.

1104
00:45:48,320 --> 00:45:50,799
Bakers, you've got ten minutes left.

1105
00:45:50,800 --> 00:45:52,559
Ah...!

1106
00:45:52,560 --> 00:45:56,359
It is going to be absolutely
up to the wire. Wire is at my neck.

1107
00:45:56,360 --> 00:45:59,359
I don't think I'm going to
get my bows up.

1108
00:45:59,360 --> 00:46:02,359
This is my mousse-y cakey thing.

1109
00:46:02,360 --> 00:46:05,399
Oh, God, it needs way longer than
how much time we've got now.

1110
00:46:05,400 --> 00:46:07,759
This is amazing.
Thank you.

1111
00:46:07,760 --> 00:46:09,799
This is a white chocolate mirror
glaze that'll add

1112
00:46:09,800 --> 00:46:11,719
to that white chocolate flavour.

1113
00:46:11,720 --> 00:46:13,879
We're channelling calm blue oceans.

1114
00:46:13,880 --> 00:46:16,079
That is beautiful.
Thanks, mate.

1115
00:46:16,080 --> 00:46:17,999
It's a beautiful blue.

1116
00:46:18,000 --> 00:46:19,879
I hate it.

1117
00:46:19,880 --> 00:46:23,399
Show 'em the cake, hopefully loads
and loads of nice layers.

1118
00:46:23,400 --> 00:46:24,719
Yeah.

1119
00:46:24,720 --> 00:46:26,959
Bakers, you've got one minute left.

1120
00:46:26,960 --> 00:46:27,999
Urgh!

1121
00:46:28,000 --> 00:46:29,119
Oh, come on.

1122
00:46:29,120 --> 00:46:31,639
It's a bit wobbly.
Oh, no, it stands.

1123
00:46:31,640 --> 00:46:33,159
Woo!

1124
00:46:33,160 --> 00:46:34,599
It's standing!

1125
00:46:34,600 --> 00:46:35,760
Bit of ivy.

1126
00:46:36,960 --> 00:46:38,199
Gold dust.

1127
00:46:38,200 --> 00:46:40,679
I'm trying to get it to fit on,
is the main issue now.

1128
00:46:40,680 --> 00:46:42,320
I'm scared to lift it up.

1129
00:46:46,760 --> 00:46:50,920
OK, bakers, your time is up.

1130
00:46:52,240 --> 00:46:53,919
Yes!

1131
00:46:53,920 --> 00:46:58,239
Please step away from your
nougatine sculptures.

1132
00:46:58,240 --> 00:46:59,320
THEY LAUGH

1133
00:47:01,800 --> 00:47:03,679
Babe.

1134
00:47:03,680 --> 00:47:05,319
SHE LAUGHS

1135
00:47:05,320 --> 00:47:07,879
How the hell did we do that?

1136
00:47:07,880 --> 00:47:09,359
Well done, everyone.

1137
00:47:09,360 --> 00:47:11,440
Well done. Well done.

1138
00:47:12,800 --> 00:47:15,200
No more nougatine ever.

1139
00:47:19,960 --> 00:47:22,439
It's judgment time for
the quarterfinalists'

1140
00:47:22,440 --> 00:47:25,719
nougatine sculptures and
praline desserts.

1141
00:47:25,720 --> 00:47:29,040
Mo, please bring up your
baby shower Showstopper.

1142
00:47:35,520 --> 00:47:36,959
That's wonderful.

1143
00:47:36,960 --> 00:47:39,799
I love the way you've got
such movement

1144
00:47:39,800 --> 00:47:41,359
in the ribbon on top.

1145
00:47:41,360 --> 00:47:44,359
It's like when you see wonderful
renaissance sculpture

1146
00:47:44,360 --> 00:47:47,279
and you can see folds in material.

1147
00:47:47,280 --> 00:47:49,999
Absolutely. I love the bears.
It's excellent.

1148
00:47:50,000 --> 00:47:53,679
So, I've got a coffee cake
with chocolate ganache,

1149
00:47:53,680 --> 00:47:55,959
mascarpone cream
and a hazelnut praline

1150
00:47:55,960 --> 00:47:59,079
and the outside is
hazelnut nougatine.

1151
00:47:59,080 --> 00:48:00,359
CRUNCHING

1152
00:48:00,360 --> 00:48:02,319
That hazelnut nougatine
is fantastic.

1153
00:48:02,320 --> 00:48:03,719
Strong hazelnut flavour.

1154
00:48:03,720 --> 00:48:08,039
Eating that makes me really
long to try the cake.

1155
00:48:08,040 --> 00:48:10,000
Want to have all the layers so...

1156
00:48:12,600 --> 00:48:15,559
Those flavours are
so perfectly modulated,

1157
00:48:15,560 --> 00:48:19,999
it's got real depth
and yet the cake is very light.

1158
00:48:20,000 --> 00:48:24,039
I'm going back in. Paul, I can't
talk for the foreseeable.

1159
00:48:24,040 --> 00:48:25,719
Overall, I really like the cake.

1160
00:48:25,720 --> 00:48:27,439
The coffee flavour comes
through beautifully,

1161
00:48:27,440 --> 00:48:30,079
that little bit of chocolate.
Not getting too much of the praline.

1162
00:48:30,080 --> 00:48:31,719
It does need more of a punch.
Yeah.

1163
00:48:31,720 --> 00:48:35,839
Sorry to do this, quite interested
in trying one of these choux buns.

1164
00:48:35,840 --> 00:48:39,399
Hmm, get the praline in the choux,
that's lovely. That's lovely.

1165
00:48:39,400 --> 00:48:41,319
OK, you've made a right mess.

1166
00:48:41,320 --> 00:48:43,160
Thank you very much, Mo.
Delicious.

1167
00:48:49,160 --> 00:48:50,519
Well, it's a boat.

1168
00:48:50,520 --> 00:48:51,799
I like the idea of the waves.

1169
00:48:51,800 --> 00:48:53,119
It's got a good effect.

1170
00:48:53,120 --> 00:48:54,999
It looks like it's lacquered.

1171
00:48:55,000 --> 00:48:56,559
It's rather wonderful.

1172
00:48:56,560 --> 00:48:59,439
So, my nougatine structure
is black sesame.

1173
00:48:59,440 --> 00:49:03,119
Wow. And there is a six layer torte

1174
00:49:03,120 --> 00:49:06,479
with vanilla sponge soaked
with white chocolate liqueur

1175
00:49:06,480 --> 00:49:09,080
and a black sesame
praline buttercream.

1176
00:49:11,760 --> 00:49:14,719
Mm, this is great.

1177
00:49:14,720 --> 00:49:19,519
I love the cake but I can't feel
any praline crunch.

1178
00:49:19,520 --> 00:49:21,519
There's very little flavour at all.

1179
00:49:21,520 --> 00:49:23,119
The problem is with
the white chocolate.

1180
00:49:23,120 --> 00:49:25,319
You expect to taste the sesame
but what overwhelms it

1181
00:49:25,320 --> 00:49:26,999
is the white chocolate.

1182
00:49:27,000 --> 00:49:28,759
I think the overall design
is excellent

1183
00:49:28,760 --> 00:49:31,199
but unfortunately,
it has no real flavour.

1184
00:49:31,200 --> 00:49:32,400
Yeah.

1185
00:49:36,560 --> 00:49:38,839
The design is fantastic.

1186
00:49:38,840 --> 00:49:40,839
The sapphires are brilliant.

1187
00:49:40,840 --> 00:49:42,959
This is my hazelnut
nougatine structure.

1188
00:49:42,960 --> 00:49:44,919
There's a hazelnut opera
cake underneath.

1189
00:49:44,920 --> 00:49:46,519
Very neat. Wow.

1190
00:49:46,520 --> 00:49:48,759
You've got a hazelnut joconde,
hazelnut praline French buttercream,

1191
00:49:48,760 --> 00:49:50,359
praline feuilletine crunch,

1192
00:49:50,360 --> 00:49:52,920
blonde chocolate ganache
and then a glaze. Mm.

1193
00:49:54,480 --> 00:49:57,039
Mm, it's a dainty little cake

1194
00:49:57,040 --> 00:49:59,199
but the flavour really sort of packs
a punch.

1195
00:49:59,200 --> 00:50:00,399
Thank you.

1196
00:50:00,400 --> 00:50:02,559
You've certainly got
the praline coming through.

1197
00:50:02,560 --> 00:50:05,839
I would've been tempted to use
more of a dark chocolate. Mm.

1198
00:50:05,840 --> 00:50:09,599
The bitterness would marry up
really well with the hazelnut.

1199
00:50:09,600 --> 00:50:11,999
The flavour of the nougatine
is fantastic.

1200
00:50:12,000 --> 00:50:15,519
It's toasty and it's smoky
and it's got the right crunch.

1201
00:50:15,520 --> 00:50:18,479
But overall,
design, flavour, spot on.

1202
00:50:18,480 --> 00:50:19,800
Thank you.

1203
00:50:28,080 --> 00:50:29,279
I mean, the box is there.

1204
00:50:29,280 --> 00:50:30,959
It's a bit broken down at
the bottom.

1205
00:50:30,960 --> 00:50:32,799
Well, no, there's a story.
Go on.

1206
00:50:32,800 --> 00:50:35,919
I made this for Myke and I
just wanted to have some bits

1207
00:50:35,920 --> 00:50:37,999
so that he could actually have
a little sneak peek just

1208
00:50:38,000 --> 00:50:40,399
to see what's in there.
Ah. That's the reason.

1209
00:50:40,400 --> 00:50:42,599
Right. Nice try.

1210
00:50:42,600 --> 00:50:44,199
Had to.

1211
00:50:44,200 --> 00:50:46,919
OK. Oh, oh, if you just hold it at
the bottom.

1212
00:50:46,920 --> 00:50:49,039
Maybe not.

1213
00:50:49,040 --> 00:50:52,879
There we go.
That looks rather wonderful.

1214
00:50:52,880 --> 00:50:56,999
So, it's an almond structure
with a genoise sponge,

1215
00:50:57,000 --> 00:50:59,679
with a mascarpone hazelnut frosting

1216
00:50:59,680 --> 00:51:02,999
and chocolate ganache
with hazelnuts.

1217
00:51:03,000 --> 00:51:05,879
You haven't taken that
nougatine far enough.

1218
00:51:05,880 --> 00:51:08,639
OK. You don't really get
the caramel,

1219
00:51:08,640 --> 00:51:10,879
but I love the cake.

1220
00:51:10,880 --> 00:51:13,319
Yes! Oh, sorry.
THEY LAUGH

1221
00:51:13,320 --> 00:51:16,519
It's a very creamy, bright cake,

1222
00:51:16,520 --> 00:51:20,359
which is such a lovely
jubilant note

1223
00:51:20,360 --> 00:51:23,159
given that it's also
a love message.

1224
00:51:23,160 --> 00:51:24,960
Well done, Connie.
Thank you.

1225
00:51:31,000 --> 00:51:32,959
You ran out of time?
Yeah.

1226
00:51:32,960 --> 00:51:36,759
You need to plan when it comes
to finishing off Showstoppers.

1227
00:51:36,760 --> 00:51:38,559
But at least you've done the front.

1228
00:51:38,560 --> 00:51:42,519
Windows look marvellous.
Yeah. Really tobacco stained.

1229
00:51:42,520 --> 00:51:46,799
My Showstopper has hazelnut
and almond nougatine.

1230
00:51:46,800 --> 00:51:48,679
It's a teeny bit on
the blonde side.

1231
00:51:48,680 --> 00:51:51,399
It was on amber,
needed to go little bit further.

1232
00:51:51,400 --> 00:51:52,400
OK.

1233
00:51:54,280 --> 00:51:56,399
Oh, dear. That's not neat enough.

1234
00:51:56,400 --> 00:51:59,319
It's got a nice shine.
Just dig in, Paul.

1235
00:51:59,320 --> 00:52:02,759
The inside cake is hazelnut
joconde sponge,

1236
00:52:02,760 --> 00:52:05,519
cremeux, which has got my hazelnut
praline in,

1237
00:52:05,520 --> 00:52:08,039
feuilletine dark chocolate crunch,
a whipped chocolate ganache

1238
00:52:08,040 --> 00:52:11,079
and then a milk chocolate
mirror glaze.

1239
00:52:11,080 --> 00:52:14,439
I think you chose
something over-ambitious.

1240
00:52:14,440 --> 00:52:16,599
It's quite difficult to get
a taste of it

1241
00:52:16,600 --> 00:52:19,559
because it is all slightly
squodged together. OK.

1242
00:52:19,560 --> 00:52:23,199
And the flavours are quite nice
but that sponge is not good.

1243
00:52:23,200 --> 00:52:24,519
It's a bit too chewy.

1244
00:52:24,520 --> 00:52:26,919
Not your best work.
But I love the pub.

1245
00:52:26,920 --> 00:52:28,200
Thanks.

1246
00:52:30,200 --> 00:52:31,440
Thank you, darling.

1247
00:52:32,560 --> 00:52:33,999
I just feel deflated.

1248
00:52:34,000 --> 00:52:37,839
But got to have a disaster
at some point, haven't I?

1249
00:52:37,840 --> 00:52:40,559
I'm absolutely not at peace with
the idea of going home.

1250
00:52:40,560 --> 00:52:42,319
Absolutely not. Like I...

1251
00:52:42,320 --> 00:52:43,759
I want to be here till the end now.

1252
00:52:43,760 --> 00:52:45,879
I was absolutely expecting
the worst.

1253
00:52:45,880 --> 00:52:47,479
But, yeah, they loved my cake.

1254
00:52:47,480 --> 00:52:49,759
They liked the cake.
They loved the cake.

1255
00:52:49,760 --> 00:52:52,079
I would love to think that
it's enough.

1256
00:52:52,080 --> 00:52:54,240
But, yeah, I'm not holding
out a lot of hope.

1257
00:52:58,480 --> 00:53:01,519
There was a few surprises in
that Showstopper. Yeah.

1258
00:53:01,520 --> 00:53:03,999
Let's talk about Tom.
You didn't know what to say.

1259
00:53:04,000 --> 00:53:05,719
I don't know what to say even now.

1260
00:53:05,720 --> 00:53:08,919
For someone who has been
Star Baker three times...

1261
00:53:08,920 --> 00:53:10,959
And was on for Star Baker again.
Yeah.

1262
00:53:10,960 --> 00:53:12,719
I think it might be good for him.

1263
00:53:12,720 --> 00:53:14,479
How can you get better
if you don't learn? Yeah.

1264
00:53:14,480 --> 00:53:16,359
And I hope this is
a learning circle for him

1265
00:53:16,360 --> 00:53:18,199
because he's not in line
for Star Baker.

1266
00:53:18,200 --> 00:53:20,039
Two other people have eclipsed him.

1267
00:53:20,040 --> 00:53:21,839
Mo's nougatine was amazing.

1268
00:53:21,840 --> 00:53:25,519
But he came last in the technical.

1269
00:53:25,520 --> 00:53:27,599
But having said that,
I think because of this today,

1270
00:53:27,600 --> 00:53:30,439
he's put himself in line for
Star Baker - it's that good.

1271
00:53:30,440 --> 00:53:31,719
Moyin did a great job.

1272
00:53:31,720 --> 00:53:35,959
That smoky and sultry nougatine
was just wonderful.

1273
00:53:35,960 --> 00:53:37,999
And he's doing really well. He's
showing his skills now, isn't he?

1274
00:53:38,000 --> 00:53:39,959
Yeah. Consistency in the last
three challenges.

1275
00:53:39,960 --> 00:53:42,399
But also, I think he's listened
and he's learnt. Yeah.

1276
00:53:42,400 --> 00:53:45,199
In whatever arena in life,

1277
00:53:45,200 --> 00:53:48,959
it's tenacity and sort of
just being on it.

1278
00:53:48,960 --> 00:53:50,919
But then on the other hand
when you look at Connie,

1279
00:53:50,920 --> 00:53:52,439
the cake inside was delicious.

1280
00:53:52,440 --> 00:53:54,319
But unfortunately,
the gold box needed to go

1281
00:53:54,320 --> 00:53:55,639
much further with the sugar.

1282
00:53:55,640 --> 00:53:57,439
While we're on the nougatine itself,

1283
00:53:57,440 --> 00:53:59,719
may I say I thought
Gabe's was ambitious

1284
00:53:59,720 --> 00:54:02,519
but the cake,
that was a pity.

1285
00:54:02,520 --> 00:54:04,519
That didn't work.
We wanted it to taste of praline

1286
00:54:04,520 --> 00:54:05,999
and it just wasn't there.

1287
00:54:06,000 --> 00:54:09,679
So, the two people in trouble
are Gabe and Connie.

1288
00:54:09,680 --> 00:54:11,599
It's incredibly difficult.

1289
00:54:11,600 --> 00:54:13,119
Tough... Tough call.

1290
00:54:13,120 --> 00:54:14,839
Cheers for not having
to do anything.

1291
00:54:14,840 --> 00:54:16,000
NOEL LAUGHS

1292
00:54:20,160 --> 00:54:21,479
Well done, Bakers.

1293
00:54:21,480 --> 00:54:24,399
We have absolutely loved
Caramel Week.

1294
00:54:24,400 --> 00:54:28,799
I've got the great job of announcing
this week's Star Baker.

1295
00:54:28,800 --> 00:54:30,840
And the Star Baker is...

1296
00:54:34,440 --> 00:54:36,239
...Moyin.

1297
00:54:36,240 --> 00:54:37,600
ALISON LAUGHS

1298
00:54:40,160 --> 00:54:43,399
That means I've got the horrible
job of announcing

1299
00:54:43,400 --> 00:54:45,519
which baker will be leaving us.

1300
00:54:45,520 --> 00:54:48,319
It was a really tough decision
for the judges.

1301
00:54:48,320 --> 00:54:52,600
The baker who will be leaving us
this week is...

1302
00:54:58,000 --> 00:55:00,039
...Connie.

1303
00:55:00,040 --> 00:55:01,759
Sorry... Sorry, Connie. No.

1304
00:55:01,760 --> 00:55:03,279
I knew it would be.

1305
00:55:03,280 --> 00:55:04,999
SHE CHUCKLES

1306
00:55:05,000 --> 00:55:06,799
Thank you.
You did really well, Connie.

1307
00:55:06,800 --> 00:55:08,160
Thank you.

1308
00:55:11,280 --> 00:55:14,159
Yes... What can I say?

1309
00:55:14,160 --> 00:55:17,399
It's just been the best time ever.

1310
00:55:17,400 --> 00:55:19,240
It's fine.
Never mind.

1311
00:55:20,680 --> 00:55:24,559
Not a lot of people get to stand
where I am today.

1312
00:55:24,560 --> 00:55:28,439
It is just the best experience in
the whole world.

1313
00:55:28,440 --> 00:55:30,599
But I leave with no regrets,

1314
00:55:30,600 --> 00:55:33,080
just completely contented and happy.

1315
00:55:35,040 --> 00:55:36,759
Oh... I'm going to miss you.

1316
00:55:36,760 --> 00:55:39,160
And, oh, my God, the other bakers...

1317
00:55:40,840 --> 00:55:42,879
I have made friends for life.

1318
00:55:42,880 --> 00:55:45,079
I've just been so blessed to be
around these guys.

1319
00:55:45,080 --> 00:55:47,319
My baby!

1320
00:55:47,320 --> 00:55:49,359
Especially Moyin, who's like...

1321
00:55:49,360 --> 00:55:51,199
He's like my adopted son now.

1322
00:55:51,200 --> 00:55:53,119
Oh, Mo, come on, bubba.

1323
00:55:53,120 --> 00:55:55,079
Don't cry!

1324
00:55:55,080 --> 00:55:57,080
Oh, please don't cry.

1325
00:56:02,560 --> 00:56:04,119
It's really say to see Connie go.

1326
00:56:04,120 --> 00:56:06,479
It is, yeah.

1327
00:56:06,480 --> 00:56:07,999
Come on. Come on. Come on.

1328
00:56:08,000 --> 00:56:09,279
It's bittersweet.

1329
00:56:09,280 --> 00:56:11,840
Like, I got Star Baker,
then also, Connie went home.

1330
00:56:13,840 --> 00:56:15,159
Everything. Yeah.

1331
00:56:15,160 --> 00:56:16,919
She means everything.
I love her so much.

1332
00:56:16,920 --> 00:56:19,599
Listen, you're going to be
absolutely amazing.

1333
00:56:19,600 --> 00:56:22,559
I'm going to be with you every step
of the way. Yeah?

1334
00:56:22,560 --> 00:56:24,159
Just going to be so sad without her.

1335
00:56:24,160 --> 00:56:26,119
It's just like a piece of
furniture's gone.

1336
00:56:26,120 --> 00:56:28,439
She's just so full of joy

1337
00:56:28,440 --> 00:56:30,359
and it, like, radiates out.

1338
00:56:30,360 --> 00:56:32,079
It's going to be a huge loss.

1339
00:56:32,080 --> 00:56:36,839
You're inspirational and you're also
a really lovely human being.

1340
00:56:36,840 --> 00:56:38,719
And I love all of you, as well!

1341
00:56:38,720 --> 00:56:40,520
LAUGHTER

1342
00:56:41,840 --> 00:56:43,079
Mwah!

1343
00:56:43,080 --> 00:56:44,919
All right, Connie, you can stay.

1344
00:56:44,920 --> 00:56:46,280
LAUGHTER

1345
00:56:48,240 --> 00:56:50,799
Just thank you.
Just thank you for the experience.

1346
00:56:50,800 --> 00:56:53,039
Thank you for the memories.

1347
00:56:53,040 --> 00:56:54,999
Give it up for Connie, everyone!

1348
00:56:55,000 --> 00:56:56,359
CHEERS AND APPLAUSE

1349
00:56:56,360 --> 00:56:58,719
Connie! Connie! Connie! Connie!

1350
00:56:58,720 --> 00:57:01,039
And just thank you for allowing me
to be part of the

1351
00:57:01,040 --> 00:57:03,839
Great British Bake Off family.

1352
00:57:03,840 --> 00:57:05,080
Thank you.

1353
00:57:06,520 --> 00:57:07,799
Next time...

1354
00:57:07,800 --> 00:57:08,959
Ooh-hoo!

1355
00:57:08,960 --> 00:57:10,159
...it's the semifinal.

1356
00:57:10,160 --> 00:57:11,839
Battling on till the very end.

1357
00:57:11,840 --> 00:57:13,399
As the competition heats up...

1358
00:57:13,400 --> 00:57:14,719
It's too darn hot.

1359
00:57:14,720 --> 00:57:16,159
...who will keep their cool...

1360
00:57:16,160 --> 00:57:17,759
The heat is absolutely killing me.

1361
00:57:17,760 --> 00:57:19,479
...to create patisserie perfection...

1362
00:57:19,480 --> 00:57:21,439
Ooh, your buns look nice, Mo.

1363
00:57:21,440 --> 00:57:22,679
Oh, thank you.

1364
00:57:22,680 --> 00:57:24,039
...and who will see their dream...

1365
00:57:24,040 --> 00:57:26,039
These are not looking good.

1366
00:57:26,040 --> 00:57:27,799
...of reaching the final...

1367
00:57:27,800 --> 00:57:29,719
The pace. I need to keep up
the pace.

1368
00:57:29,720 --> 00:57:30,919
...melt away?

1369
00:57:30,920 --> 00:57:32,479
Now, this is a disaster.

1370
00:57:32,480 --> 00:57:33,599
Oh, God.

1371
00:57:33,600 --> 00:57:34,839
Argh!

1372
00:57:34,840 --> 00:57:35,840
Help me!

1373
00:57:58,640 --> 00:58:00,760
Subtitles by Red Bee Media