1
00:00:01,976 --> 00:00:03,761
Hello. It's Dessert Week.
2
00:00:03,786 --> 00:00:05,641
I wonder where Matt is.
3
00:00:05,666 --> 00:00:08,771
Welcome to
The Great British Bake Off!
4
00:00:08,796 --> 00:00:11,201
Hey, Cherry Bakewell, you haven't
seen Matt Lucas, have you?
5
00:00:11,226 --> 00:00:12,441
No, I haven't seen him.
6
00:00:12,466 --> 00:00:15,121
Well, if you do, can you tell him
I'm looking for him? Yeah, OK.
7
00:00:15,146 --> 00:00:17,921
I love you a little bit.
I don't mind you.
8
00:00:17,946 --> 00:00:19,230
Last time...
9
00:00:19,255 --> 00:00:21,131
This one doesn't play
to my strengths.
10
00:00:21,156 --> 00:00:24,131
...the heat was on as the
bakers tackled ice cream.
11
00:00:26,466 --> 00:00:28,001
Hermine kept her cool...
12
00:00:28,026 --> 00:00:30,561
You're doing classical
things beautifully.
13
00:00:30,586 --> 00:00:32,881
...to win Star Baker
for the first time.
14
00:00:32,906 --> 00:00:35,160
Congratulations.
15
00:00:35,185 --> 00:00:36,410
Cherry on the icing.
16
00:00:36,435 --> 00:00:37,771
...while a silly mistake...
17
00:00:39,666 --> 00:00:42,001
...threatened Laura's place
in the competition.
18
00:00:43,826 --> 00:00:45,360
Pretty embarrassed about this one.
19
00:00:45,385 --> 00:00:47,671
But it was Lottie who
had a meltdown...
20
00:00:47,696 --> 00:00:48,521
It's game over.
21
00:00:48,546 --> 00:00:49,771
...and had to say goodbye.
22
00:00:49,796 --> 00:00:52,211
Lottie. just give me a minute.
23
00:00:53,265 --> 00:00:55,521
Now, the quarterfinal...
24
00:00:55,546 --> 00:00:57,280
Oh! Help, help, help, help-
25
00:00:57,305 --> 00:00:59,561
...and it's all about desserts.
26
00:01:02,546 --> 00:01:04,131
They're not set. Great.
27
00:01:04,156 --> 00:01:05,851
The bakers hope cheesecakes...
28
00:01:07,185 --> 00:01:09,051
"Don't leave them
feeling cheesed off.
29
00:01:09,076 --> 00:01:10,671
They're sinking back in on
themselves.
30
00:01:10,696 --> 00:01:11,961
That's slightly concerning.
31
00:01:11,986 --> 00:01:13,211
They have to elevate jelly...
32
00:01:13,236 --> 00:01:14,441
Wow, that's tremendous.
33
00:01:14,466 --> 00:01:17,160
...to new heights of
baking artistry...
34
00:01:17,185 --> 00:01:19,490
I think it is completely beautiful.
35
00:01:19,515 --> 00:01:22,280
...and they're taken back
to the 17th century...
36
00:01:23,956 --> 00:01:26,521
...in an old-school suet
and citrus technical.
37
00:01:26,546 --> 00:01:28,801
L...am...having...a...
38
00:01:28,826 --> 00:01:30,801
...suet...break...down.
39
00:01:30,826 --> 00:01:33,571
One step away from...
MIMICS "PSYCHO" THEME
40
00:01:53,746 --> 00:01:55,721
TOGETHER: One, two, three -
quarterfinals!
41
00:01:58,346 --> 00:02:00,651
I didn't think I would
make it to this week
42
00:02:00,676 --> 00:02:02,160
and I was telling the other bakers,
43
00:02:02,185 --> 00:02:07,160
I left a few eggs in my fridge,
thinking, "I'll come back to those."
44
00:02:07,185 --> 00:02:09,521
Well, they won't be
good now, will they?
45
00:02:09,546 --> 00:02:11,881
Quarterfinals.
That's cool, innit? Yeah.
46
00:02:11,906 --> 00:02:15,771
All my family are super proud of me,
that I've managed to get this far.
47
00:02:15,796 --> 00:02:17,490
Yeah, madness, isn't it?
48
00:02:23,116 --> 00:02:25,160
This week is kind of nerve-racking.
49
00:02:25,185 --> 00:02:27,801
There's been some practice
that hasn't gone so well.
50
00:02:27,826 --> 00:02:30,881
So I think it's the week that
I'm most unsure about so far.
51
00:02:34,156 --> 00:02:35,290
Hello, bakers.
52
00:02:35,315 --> 00:02:39,961
Today, the judges would love
you to make 12 identical...
53
00:02:39,986 --> 00:02:42,410
...baked mini cheesecakes.
54
00:02:42,435 --> 00:02:45,811
Mini ones? I know. Oh...
55
00:02:45,836 --> 00:02:48,240
Your disappointingly
small cheesecakes
56
00:02:48,265 --> 00:02:49,771
should have a baked filling.
57
00:02:49,796 --> 00:02:52,931
Your virtually invisible cheesecakes
58
00:02:52,956 --> 00:02:56,011
should have a base that
is made from scratch.
59
00:02:56,036 --> 00:02:57,321
Hardly worth it.
60
00:02:57,346 --> 00:02:58,961
You have two-and-a-half hours.
61
00:02:58,986 --> 00:03:01,290
On your marks...
..get set... ..bake!
62
00:03:03,065 --> 00:03:06,040
LAURA: I think it's only my mum
that doesn't like cheesecakes.
63
00:03:06,065 --> 00:03:08,011
So, I don't eat many cheesecakes.
64
00:03:08,036 --> 00:03:10,601
I have an aversion to
cheese in general.
65
00:03:10,626 --> 00:03:12,370
I've made a New York-style
cheesecake,
66
00:03:12,395 --> 00:03:15,961
but that did have that massive
Grand Canyon crack down it.
67
00:03:29,676 --> 00:03:33,370
Just stirring some oats in a pan,
making a lovely oat-y crumble.
68
00:03:33,395 --> 00:03:35,681
PRUE: The top should
be very decorative
69
00:03:35,706 --> 00:03:37,500
and it must be good flavour,
70
00:03:37,525 --> 00:03:39,891
cos you're only getting a tiny one,
you want a punch.
71
00:03:39,916 --> 00:03:42,250
Got to do a lot of
multitasking today.
72
00:03:42,275 --> 00:03:46,611
We're asking for 12 of them,
and they are to be very exquisite.
73
00:03:46,636 --> 00:03:48,500
It has to look absolutely beautiful.
74
00:03:56,676 --> 00:03:58,531
What could go wrong?
75
00:04:02,676 --> 00:04:05,500
Good morning. Peter. Hello.
76
00:04:05,525 --> 00:04:07,891
Yes.
77
00:04:07,916 --> 00:04:10,611
I'm making ginger
and lime cheesecakes.
78
00:04:10,636 --> 00:04:14,040
Key lime pie vibes, yeah.
79
00:04:14,065 --> 00:04:17,401
Oh, that's good.
80
00:04:17,426 --> 00:04:19,250
You've just got to do it right, now.
81
00:04:20,315 --> 00:04:23,290
Peter's tiny take on one of
Paul's favourite desserts
82
00:04:23,315 --> 00:04:27,250
will see baked lime cheesecakes on
an oat and gingernut biscuit base,
83
00:04:27,275 --> 00:04:29,811
delicately decorated
with crystallised ginger
84
00:04:29,836 --> 00:04:31,891
and dots of lime curd.
85
00:04:31,916 --> 00:04:34,250
This is the first baked one
that I've ever made.
86
00:04:34,275 --> 00:04:36,581
I think I made a couple of
set ones at school, I think,
87
00:04:36,606 --> 00:04:37,691
in Home Ec, maybe.
88
00:04:37,716 --> 00:04:40,011
Baby-faced disaster, come on.
89
00:04:40,036 --> 00:04:42,451
If you're not in the final
I'll be disappointed.
90
00:04:45,116 --> 00:04:48,661
All great cheesecakes start
with a delicious biscuit.
91
00:04:48,686 --> 00:04:51,370
I never made the biscuits
for my cheesecake before.
92
00:04:51,395 --> 00:04:53,091
I don't know who does that, but...
93
00:04:53,116 --> 00:04:54,531
...it's a challenge!
94
00:04:54,556 --> 00:04:56,500
Right, what's next?
95
00:04:56,525 --> 00:04:59,331
Oh, BLEEP.
96
00:04:59,356 --> 00:05:01,611
Good job I made more, isn't it?
97
00:05:01,636 --> 00:05:03,221
Whoopsie.
98
00:05:03,246 --> 00:05:04,941
Laura's honey and oat biscuit
99
00:05:04,966 --> 00:05:08,611
will form the base of her vanilla
and passion fruit cheesecakes.
100
00:05:08,636 --> 00:05:11,451
With a topping of firm-set
passion fruit curd,
101
00:05:11,476 --> 00:05:14,751
she's hoping to avoid a repeat
of last week's meltdown.
102
00:05:14,776 --> 00:05:17,091
I've been having nightmares
about that ice cream cake,
103
00:05:17,116 --> 00:05:19,781
to be honest with you.
Like, loads!
104
00:05:19,806 --> 00:05:22,130
I don't wanna make
any more mistakes now.
105
00:05:22,155 --> 00:05:24,451
Yeah.
That's the plan.
106
00:05:24,476 --> 00:05:25,741
Good luck. Thank you.
107
00:05:26,996 --> 00:05:29,861
NOEL: While everyone's biscuits
will be flavoured differently...
108
00:05:29,886 --> 00:05:33,050
I'm getting the pulp out of
the passion fruit.
109
00:05:33,075 --> 00:05:36,771
...there's a common theme emerging
to the bit that goes on top.
110
00:05:41,195 --> 00:05:43,661
We're all doing our own
interpretation of passion fruit.
111
00:05:43,686 --> 00:05:45,971
Good morning.
Hello, David.
112
00:05:45,996 --> 00:05:47,741
Tell us about your mini cheesecakes.
113
00:05:47,766 --> 00:05:49,531
I'm calling it a citrus cheesecake.
114
00:05:49,556 --> 00:05:52,771
The filling will be a traditional,
like, lemon cheesecake filling,
115
00:05:52,796 --> 00:05:57,500
and then on the top there will be
a passion fruit and orange glaze.
116
00:05:57,525 --> 00:06:01,250
Dave's adding orange juice and zest
to his shortbread biscuit,
117
00:06:01,275 --> 00:06:03,611
topping each cheesecake
with lime kisses
118
00:06:03,636 --> 00:06:06,971
and setting his passion fruit
and orange glaze with gelatine.
119
00:06:06,996 --> 00:06:08,500
That's quite a lot of gelatine.
120
00:06:08,525 --> 00:06:12,861
I found because of the citrus-ness
of the orange and passion fruit,
121
00:06:12,886 --> 00:06:14,461
it sometimes doesn't set properly.
122
00:06:17,185 --> 00:06:19,081
Yeah.
123
00:06:23,926 --> 00:06:26,380
Cheesecake should offer a
mouth-watering blend
124
00:06:26,405 --> 00:06:27,971
of contrasting textures.
125
00:06:27,996 --> 00:06:29,661
A nice crunch at the bottom.
126
00:06:29,686 --> 00:06:34,611
Nice soft filling and hopefully a
nice easy cut-able glaze on the top.
127
00:06:34,636 --> 00:06:38,050
Everyone's using moulds to support
these layers during baking...
128
00:06:41,926 --> 00:06:44,260
...and reigning Star Baker Hermine
129
00:06:44,285 --> 00:06:47,101
is making her mould
part of her presentation.
130
00:06:47,126 --> 00:06:49,691
I like anything to do with jars.
131
00:06:49,716 --> 00:06:51,691
I make my own jam at home.
132
00:06:51,716 --> 00:06:54,741
I quite like to decorate
them cutely.
133
00:06:54,766 --> 00:06:57,050
Hermine's hoping her mini jam jars
134
00:06:57,075 --> 00:06:59,741
will produce perfect
cheesecakes as well.
135
00:06:59,766 --> 00:07:02,300
Her combination of a
cinnamon biscuit base
136
00:07:02,325 --> 00:07:05,591
and a curd decorated with
meringue kisses and lime zest
137
00:07:05,616 --> 00:07:08,941
will also be the third signature
flavoured with passion fruit.
138
00:07:10,155 --> 00:07:12,981
There's battle of the passion fruit
in the tent, it seems.
139
00:07:14,726 --> 00:07:17,240
No?
140
00:07:17,265 --> 00:07:19,160
Really? He's lying-
141
00:07:19,185 --> 00:07:20,961
Don't worry, Hermine, he loves it.
142
00:07:20,986 --> 00:07:23,321
So you'll leave them in
the jar, then, will you?
143
00:07:23,346 --> 00:07:26,321
I will leave them in the jar.
144
00:07:26,346 --> 00:07:28,641
So, it should be wonderful. Good.
145
00:07:28,666 --> 00:07:31,321
Thank you!
Good luck. Thanks!
146
00:07:32,706 --> 00:07:35,001
NOEL: Bakers, you
are halfway through.
147
00:07:35,026 --> 00:07:36,521
Oh, that's not good.
148
00:07:36,546 --> 00:07:39,721
Matthew. Yes? I'd like you to meet
one of my friends. Ooh, yes, please.
149
00:07:39,746 --> 00:07:41,001
Couple of series ago... Yes.
150
00:07:41,026 --> 00:07:42,751
...there was a guy called
Mr Spoon that was here...
151
00:07:42,776 --> 00:07:44,761
Oh, yeah, I loved him!
..and he went missing.
152
00:07:44,786 --> 00:07:48,040
Do you remember him? Yeah, I do!
Well, this is his cousin. Oh, hello!
153
00:07:48,065 --> 00:07:50,360
Would you like to touch him?
Yes, what's his name?
154
00:07:50,385 --> 00:07:52,290
His name is, er...
155
00:07:52,315 --> 00:07:54,571
...Andre. Andre Spoon. Andre!
156
00:07:55,676 --> 00:07:58,120
HERMINE: Well, I need to
get down to business now.
157
00:07:58,145 --> 00:08:00,601
Just filling up my cheesecakes
with the topping.
158
00:08:02,626 --> 00:08:04,961
NOEL: How the mini cheesecakes
have baked...
159
00:08:04,986 --> 00:08:08,240
Bain-marie helps get a better
texture of cheesecake.
160
00:08:08,265 --> 00:08:10,761
I didn't go down the bain-marie
route. Might regret that.
161
00:08:10,786 --> 00:08:14,441
...is critical in determining the
silky smooth filling texture
162
00:08:14,466 --> 00:08:16,321
that Paul and Prue are looking for.
163
00:08:20,116 --> 00:08:21,211
Once in the oven...
164
00:08:23,116 --> 00:08:25,961
...precision with temperature
and timings is crucial.
165
00:08:25,986 --> 00:08:29,761
Ten minutes and then I reduce
it and another ten minutes.
166
00:08:29,786 --> 00:08:31,651
They're very temperamental
little things.
167
00:08:33,226 --> 00:08:36,370
Mark is the only baker
going citrus-free.
168
00:08:43,786 --> 00:08:46,571
He's bringing pecans,
apricots and almond
169
00:08:46,596 --> 00:08:48,451
to a vanilla and mascarpone take
170
00:08:48,476 --> 00:08:51,321
on the classic
New York baked cheesecake.
171
00:08:51,346 --> 00:08:54,961
MATT: Why don't we take this show
and put in on Broadway
172
00:08:54,986 --> 00:08:56,931
and turn it into a musical?
A musical!
173
00:08:56,956 --> 00:08:59,401
Do you sing? Well, don't
let that stop you.
174
00:08:59,426 --> 00:09:02,681
What's the first number in
Bake Off: The Musical?
175
00:09:02,706 --> 00:09:05,011
SNAPPING FINGERS
# It's over-baked
176
00:09:05,036 --> 00:09:06,881
# It's under-baked
177
00:09:06,906 --> 00:09:10,370
# I'm never happy at all
178
00:09:10,395 --> 00:09:12,841
# Impossible to please
179
00:09:12,866 --> 00:09:14,811
# What a tease
180
00:09:14,836 --> 00:09:16,601
# That's Paul
181
00:09:16,626 --> 00:09:18,240
# That's Paul! #
182
00:09:20,676 --> 00:09:24,290
Bakers, you have half an hour left!
183
00:09:24,315 --> 00:09:26,931
How was that?
I don't know what that means.
184
00:09:26,956 --> 00:09:30,250
He's been in a lot of therapy.
Difficult to tell.
185
00:09:30,275 --> 00:09:31,811
There is a pretty fine line
186
00:09:31,836 --> 00:09:34,290
between over and under-baked
on the cheesecakes.
187
00:09:36,866 --> 00:09:39,471
Under-baked and you're gonna get
some weird, eggy mixture
188
00:09:39,496 --> 00:09:41,811
that doesn't set and
is gonna be gross.
189
00:09:41,836 --> 00:09:43,531
They've got a bit of
a dip in the middle.
190
00:09:43,556 --> 00:09:45,120
NOEL: Oh, you could've warned me!
191
00:09:45,145 --> 00:09:47,451
I've inhaled quite a lot of steam.
192
00:09:47,476 --> 00:09:49,321
You just let off some
kettles in my face.
193
00:09:49,346 --> 00:09:51,290
They look all right. D0 they?
How can you tell?
194
00:09:51,315 --> 00:09:53,571
Can you put something in them?
195
00:09:56,556 --> 00:10:00,011
MATT: The cooling of the cheesecakes
is another baking balancing act.
196
00:10:00,036 --> 00:10:01,971
Can't trust a cheesecake.
197
00:10:01,996 --> 00:10:03,290
If rushed...
198
00:10:03,315 --> 00:10:04,681
A few cracked.
199
00:10:04,706 --> 00:10:07,091
...there's a risk of
cracking and dipping.
200
00:10:07,116 --> 00:10:09,531
So, they're sinking back in
on themselves quite a lot.
201
00:10:09,556 --> 00:10:11,841
Not exactly the sight that
we were wanting to see.
202
00:10:11,866 --> 00:10:13,040
If cooled too slowly...
203
00:10:13,065 --> 00:10:14,531
I've just turned the oven off
204
00:10:14,556 --> 00:10:16,891
and I'm gonna let them cool down
a little in the oven.
205
00:10:16,916 --> 00:10:19,581
...the mini cheesecakes won't set
206
00:10:19,606 --> 00:10:22,401
in time to support the
toppings and decorations.
207
00:10:22,426 --> 00:10:23,971
And now we watch them.
208
00:10:25,426 --> 00:10:28,250
Bakers, you have 15 minutes left!
209
00:10:28,275 --> 00:10:29,891
HERMINE: They've just about set.
210
00:10:29,916 --> 00:10:32,531
Now my passion fruit coulis.
211
00:10:33,686 --> 00:10:35,201
The curd's pretty thin.
212
00:10:35,226 --> 00:10:37,011
That's slightly concerning.
213
00:10:37,036 --> 00:10:38,841
It's quite central
to the decoration.
214
00:10:38,866 --> 00:10:41,891
Do I just melt a tiny bit of
butter and add that in?
215
00:10:41,916 --> 00:10:43,611
Yeah, I'm gonna give that a shot.
216
00:10:44,686 --> 00:10:45,941
I think they're set.
217
00:10:45,966 --> 00:10:48,611
Any longer, I think they're
gonna collapse anyways.
218
00:10:48,636 --> 00:10:51,731
They look very neat. Thank you.
I've got to release them yet.
219
00:10:51,756 --> 00:10:55,561
Gotta release them! Yeah, release
in the air. Fly, my pretties!
220
00:10:57,556 --> 00:10:58,811
Turning out time.
221
00:11:00,756 --> 00:11:03,300
No, they're not set.
222
00:11:03,325 --> 00:11:04,891
How long have we got left?
223
00:11:04,916 --> 00:11:07,841
NOEL: Bakers, you only have
five minutes left!
224
00:11:07,866 --> 00:11:09,561
LAURA GROANS
225
00:11:09,586 --> 00:11:11,941
Can you ask Mr Spoon to
get out of my chair please?
226
00:11:11,966 --> 00:11:15,491
He's just relaxing. Yeah, I
just don't trust him. All right!
227
00:11:15,516 --> 00:11:17,531
The curd is not good,
228
00:11:17,556 --> 00:11:21,451
and I shouldn't have added that
butter so I think it's not usable.
229
00:11:21,476 --> 00:11:23,771
Yeah, we're looking for
taste on this, I think.
230
00:11:25,155 --> 00:11:27,491
Mr Spoon didn't like how
that last time call went.
231
00:11:27,516 --> 00:11:29,380
I don't like Mr Spoon.
He wants an apology.
232
00:11:29,405 --> 00:11:32,331
Well, he's not getting one from me.
Do you like him? Love Mr Spoon.
233
00:11:32,356 --> 00:11:34,661
You do? Yeah. He wants to kiss you.
234
00:11:34,686 --> 00:11:37,691
Mr Spoon says he wants
to see Peter naked. OK.
235
00:11:37,716 --> 00:11:38,891
NOEL GIGGLES
236
00:11:38,916 --> 00:11:41,920
Even more reason
to dislike Mr Spoon.
237
00:11:45,405 --> 00:11:47,661
So the gelatine's just about set.
238
00:11:47,686 --> 00:11:49,411
Just hope they turn out well.
239
00:11:51,155 --> 00:11:53,491
So I've got a bit of
lime syrup in here.
240
00:11:53,516 --> 00:11:55,821
This is baking on the fly,
definitely.
241
00:11:55,846 --> 00:11:56,930
Come on!
242
00:12:02,275 --> 00:12:04,851
The next layer is
the meringue kisses.
243
00:12:04,876 --> 00:12:07,130
Bakers, you have one minute left!
244
00:12:07,155 --> 00:12:08,541
Gosh, one minute to go.
245
00:12:13,955 --> 00:12:16,331
OK, let's just do what we can.
246
00:12:17,876 --> 00:12:20,211
I'm filling them slightly more
than planned
247
00:12:20,236 --> 00:12:22,741
due to the rather cratering dip
in the middle.
248
00:12:32,075 --> 00:12:34,851
Bakers, your time is up.
249
00:12:36,405 --> 00:12:37,930
SHE SIGHS
250
00:12:37,955 --> 00:12:41,661
Please place your mini cheesecakes
at the end of your work stations.
251
00:13:02,000 --> 00:13:06,975
MATT: The baked cheesecakes will now
face the scrutiny of Prue and Paul.
252
00:13:07,000 --> 00:13:08,335
Hi, Dave. Hello.
253
00:13:15,800 --> 00:13:20,465
Thank you.
254
00:13:20,490 --> 00:13:22,105
Well, they cut neatly, don't they?
255
00:13:24,920 --> 00:13:28,384
The custard middle I
think is absolutely delicious,
256
00:13:28,409 --> 00:13:30,285
and the texture's perfect.
Thank you.
257
00:13:30,310 --> 00:13:32,645
The jelly is surprisingly
thick, and I like it.
258
00:13:34,600 --> 00:13:36,924
Yeah.
259
00:13:36,949 --> 00:13:38,695
I did put it all in, yeah.
260
00:13:38,720 --> 00:13:41,415
OK.
261
00:13:41,440 --> 00:13:43,745
Yeah.
262
00:13:45,279 --> 00:13:47,004
Thank you.
263
00:13:47,029 --> 00:13:49,615
Cheers. Well done. Thank you. Oh!
264
00:13:58,000 --> 00:13:59,415
They do look really pretty.
265
00:13:59,440 --> 00:14:00,645
They look amazing.
266
00:14:03,600 --> 00:14:05,855
Mm.
267
00:14:05,880 --> 00:14:07,695
It's not as silky as I'd hoped.
268
00:14:19,240 --> 00:14:20,725
Or passion fruit.
269
00:14:35,240 --> 00:14:37,134
OK.
270
00:14:39,930 --> 00:14:41,655
Yeah.
271
00:14:44,680 --> 00:14:47,695
You don't get any apricot at
all until you hit the apricot.
272
00:14:47,720 --> 00:14:50,054
Really? Oh, no.
273
00:14:52,650 --> 00:14:55,855
Yeah, more vanilla.
Sure, OK.
274
00:14:55,880 --> 00:14:57,825
And the apricot should've
been everywhere,
275
00:14:57,850 --> 00:15:01,044
cos when you get a bit of apricot
with it, it was truly delicious.
276
00:15:01,069 --> 00:15:03,765
Sure, OK.
Thank you. Thank you.
277
00:15:03,790 --> 00:15:05,535
WHISPERS: Well done.
278
00:15:14,840 --> 00:15:17,405
Oh.
279
00:15:28,840 --> 00:15:31,124
I think the flavour
is absolutely lovely,
280
00:15:31,149 --> 00:15:33,645
but the shape of it's not perfect.
281
00:15:33,670 --> 00:15:36,615
OK.
282
00:15:40,510 --> 00:15:42,895
Sorry about that.
283
00:15:42,920 --> 00:15:44,645
WHISPERS: Don't
apologise to these people.
284
00:15:54,199 --> 00:15:56,645
So, Laura, just remind us
what's in your cheesecakes.
285
00:15:56,670 --> 00:15:59,645
It's a vanilla cheesecake
with an oat and honey base,
286
00:15:59,670 --> 00:16:02,975
passion fruit curd and
passion fruit and mango,
287
00:16:03,000 --> 00:16:06,085
what's supposed to be a compote, on
top, but it's a bit of a mudslide.
288
00:16:06,110 --> 00:16:07,645
So sorry. It does
look a bit of a mess.
289
00:16:13,230 --> 00:16:15,495
I hope you like the taste.
I think they're nice.
290
00:16:19,440 --> 00:16:20,924
Mm.
291
00:16:20,949 --> 00:16:22,895
It's delicious. Yay!
292
00:16:31,750 --> 00:16:34,495
There's absolutely nothing
the matter with this,
293
00:16:34,520 --> 00:16:37,335
except it looks a mess. I'll take
that. Thank you.
294
00:16:37,360 --> 00:16:39,085
Thanks.
295
00:16:39,110 --> 00:16:40,775
Bloody hell.
296
00:16:40,800 --> 00:16:42,575
WHISPERS: Well done. Thank you.
297
00:16:44,520 --> 00:16:46,004
I feel great after that.
298
00:16:46,029 --> 00:16:47,855
I wasn't expecting that,
to be honest,
299
00:16:47,880 --> 00:16:49,825
I was expecting to get rinsed.
300
00:16:49,850 --> 00:16:51,054
Oh...
301
00:16:51,079 --> 00:16:52,725
When Prue and Paul
say "lt's delicious,
302
00:16:52,750 --> 00:16:54,365
"and you've got the textures right,"
303
00:16:54,390 --> 00:16:56,615
that is like, yeah, box ticked.
304
00:16:57,720 --> 00:16:59,215
I'm disappointed at that.
305
00:16:59,240 --> 00:17:01,905
Quite a few mistakes in there.
306
00:17:01,930 --> 00:17:04,215
I really did go into
this pretty blind.
307
00:17:12,159 --> 00:17:13,655
MATT: For the next challenge,
308
00:17:13,680 --> 00:17:17,264
the bakers face a mystery
wrapped in enigmatic gingham.
309
00:17:18,680 --> 00:17:21,014
Hello, bakers.
Welcome back to the tent.
310
00:17:21,039 --> 00:17:23,775
It's time for your
Technical Challenge.
311
00:17:23,800 --> 00:17:26,545
And, today, it's been set
for you by the lovely Prue.
312
00:17:26,570 --> 00:17:28,054
Prue, any words of wisdom?
313
00:17:28,079 --> 00:17:30,575
You are all excellent bakers,
314
00:17:30,600 --> 00:17:33,655
so we haven't given you
any extra ingredients.
315
00:17:33,680 --> 00:17:36,445
Get it right the first time.
316
00:17:36,470 --> 00:17:38,934
As ever, the Technical Challenge
will be judged blind,
317
00:17:38,959 --> 00:17:41,735
so we're going to have to ask
these two poppets to leave the tent.
318
00:17:41,760 --> 00:17:42,855
Off you go.
319
00:17:42,880 --> 00:17:45,934
THICK ACCENT: just do it, will you?
This is our park, we play here.
320
00:17:45,959 --> 00:17:47,295
They've got their own park.
321
00:17:48,930 --> 00:17:52,445
Prue has popped back to
the 1700s for this technical.
322
00:17:52,470 --> 00:17:56,905
She would like you each to
make two Sussex pond puddings.
323
00:17:56,930 --> 00:18:00,455
Pond puddings. I'm imagining
frog spawn. Ew.
324
00:18:00,480 --> 00:18:03,495
Your puddings should be
made with suet pastry,
325
00:18:03,520 --> 00:18:06,264
and when steamed, should be golden.
326
00:18:06,289 --> 00:18:09,264
When cut into, the
filling should ooze out,
327
00:18:09,289 --> 00:18:11,905
creating a lemony, syrupy pond.
328
00:18:11,930 --> 00:18:13,775
Mm. Yeah.
329
00:18:13,800 --> 00:18:16,775
You should also serve
a silky smooth creme anglaise.
330
00:18:16,800 --> 00:18:20,625
You have two and a half hours.
On your marks. Get set. Bake.
331
00:18:24,120 --> 00:18:26,144
I've never heard of
a Sussex pond pudding.
332
00:18:26,169 --> 00:18:29,202
I think my nan would probably
know what it was. Can I call her?
333
00:18:32,867 --> 00:18:36,612
I think it's an
encased pastry with...
334
00:18:36,637 --> 00:18:38,482
...it sounds like
a whole lemon inside.
335
00:18:40,637 --> 00:18:45,001
PAUL:
336
00:18:47,387 --> 00:18:49,801
This is not the prettiest
pudding in the world,
337
00:18:49,826 --> 00:18:53,842
but it's sort of surprising because
there's a whole lemon inside.
338
00:18:53,867 --> 00:18:55,772
Mm-hm.
339
00:18:57,637 --> 00:19:00,442
Suet pastry is not the
easiest pastry to deal with
340
00:19:00,467 --> 00:19:03,921
because it's so pliable, and
if it's too floppy, it will tear.
341
00:19:03,946 --> 00:19:06,722
Squidge.
342
00:19:08,387 --> 00:19:10,692
They should steam it for as
long as they've got, really,
343
00:19:10,717 --> 00:19:12,332
an hour and a half, two hours.
344
00:19:30,187 --> 00:19:31,362
I think it's beautiful.
345
00:19:38,467 --> 00:19:40,212
"Make the pastry."
346
00:19:40,237 --> 00:19:43,801
The suet looks like cheese. I mean,
what am I supposed to do with that?
347
00:19:43,826 --> 00:19:47,801
Suet is the lovely
protective fat from animals
348
00:19:47,826 --> 00:19:51,001
that surrounds
the livers, the kidneys.
349
00:19:51,026 --> 00:19:53,292
Yum, yum. Never used suet.
350
00:19:53,317 --> 00:19:54,692
I don't really eat meat.
351
00:19:59,107 --> 00:20:01,412
I've made, like, suet
dumplings a few times.
352
00:20:01,437 --> 00:20:02,362
Suet dumplings?
353
00:20:02,387 --> 00:20:04,051
Oh, they're good! Really?
354
00:20:04,076 --> 00:20:05,652
Oh, yeah. Lighter than you think.
355
00:20:05,677 --> 00:20:08,001
You can move after six hours.
356
00:20:08,026 --> 00:20:11,931
LAURA: So it just says, "whole
milk", which is really helpful.
357
00:20:17,717 --> 00:20:19,212
So I'm just going to
add it bit by bit
358
00:20:19,237 --> 00:20:22,412
until it comes into
a nice pliable, soft pastry.
359
00:20:26,997 --> 00:20:29,332
She's trying to test you.
360
00:20:29,357 --> 00:20:31,801
HE LAUGHS HEARTILY
You're having a breakdown.
361
00:20:36,547 --> 00:20:38,131
HE LAUGHS
362
00:20:38,156 --> 00:20:40,492
The logical part of me just says
make it like you would
363
00:20:40,517 --> 00:20:43,131
a normal pastry, so don't
overwork it, keep it cold.
364
00:20:43,156 --> 00:20:45,051
So I'm going to let it
rest a little bit.
365
00:20:45,076 --> 00:20:47,852
I have no idea if that's right.
366
00:20:47,877 --> 00:20:49,801
DAVE: So I've made
suet pastry before,
367
00:20:49,826 --> 00:20:52,131
you need to knead it
until really smooth.
368
00:20:57,367 --> 00:20:59,131
"Prepare and line
the pudding moulds,"
369
00:20:59,156 --> 00:21:03,092
which I've interpreted as
butter and lined with flour,
370
00:21:03,117 --> 00:21:05,452
cos on the ingredients,
it says self-raising flour
371
00:21:05,477 --> 00:21:06,982
plus extra for dusting.
372
00:21:07,007 --> 00:21:08,131
I've greased the sides,
373
00:21:08,156 --> 00:21:10,881
and I'm putting a baking
parchment circle at the bottom.
374
00:21:16,397 --> 00:21:19,261
What went through your mind when you
heard you've got to make a Sussex...
375
00:21:19,286 --> 00:21:20,772
EMPHASISES Ps: ..pond pudding?
376
00:21:22,267 --> 00:21:26,011
EMPHASISES Ps: You panicked about
making the pond pudding?
377
00:21:27,397 --> 00:21:29,342
EMPHASISES Ps: Is that what
ha-ppened?
378
00:21:29,367 --> 00:21:31,702
Is it?
Fair enough.
379
00:21:31,727 --> 00:21:34,572
PETER: "Step three, line
the pudding moulds with pastry,
380
00:21:34,597 --> 00:21:36,852
"reserving some for the lids."
381
00:21:36,877 --> 00:21:38,702
It's not very even, is it?
382
00:21:38,727 --> 00:21:40,292
And they want precision.
383
00:21:42,286 --> 00:21:43,622
We'll do that one again.
384
00:21:48,677 --> 00:21:51,372
PETER: It's like the most
unhealthy dessert imaginable.
385
00:21:51,397 --> 00:21:53,732
Fatty, "suety" pastry
386
00:21:53,757 --> 00:21:56,172
and then a filling
of butter and sugar.
387
00:21:56,197 --> 00:21:57,931
I mean, it's going to
taste good, isn't it?
388
00:21:57,956 --> 00:22:00,532
Place some in the base
of the pudding moulds.
389
00:22:00,557 --> 00:22:03,172
It feels like it might be
quite heavy in a medieval way.
390
00:22:03,197 --> 00:22:05,141
Yes, definitely very medieval.
391
00:22:06,397 --> 00:22:10,422
"Prick the lemons and place
them in the pastry lined mould."
392
00:22:14,117 --> 00:22:15,532
I think a lot of pricks.
393
00:22:17,036 --> 00:22:20,092
LAURA: I don't really fancy a whole
lemon in a bit of pastry, do you?
394
00:22:20,117 --> 00:22:22,582
Sorry, Prue, but that's not
how we do it in Gravesend.
395
00:22:26,117 --> 00:22:29,732
One for you, one for me.
396
00:22:29,757 --> 00:22:31,702
One other for you,
397
00:22:31,727 --> 00:22:33,502
and one for me, there you go.
398
00:22:33,527 --> 00:22:34,502
We're all done.
399
00:22:35,727 --> 00:22:38,452
DAVE:
400
00:22:38,477 --> 00:22:41,172
Put a bit of milk on just to try
and get it to stick a bit better
401
00:22:41,197 --> 00:22:42,222
to the top.
402
00:22:44,036 --> 00:22:46,372
All right, so we crimp
or do we not crimp?
403
00:22:46,397 --> 00:22:47,782
Is he crimping?
404
00:22:54,117 --> 00:22:57,061
It doesn't say to crimp it
but Paul loves a crimp, doesn't he?
405
00:22:57,086 --> 00:22:58,582
Don't know if it will look nice but
406
00:22:58,607 --> 00:23:01,532
I was sort of thinking of pressing
it down slightly with a fork,
407
00:23:01,557 --> 00:23:04,302
like you do with a pie.
408
00:23:11,007 --> 00:23:13,061
That's not quite a circle, is it?
409
00:23:13,086 --> 00:23:15,941
The only thing I'm confused
about is the next step now,
410
00:23:15,966 --> 00:23:18,732
where it says, "Fold a pleat
into the centre, then cover."
411
00:23:18,757 --> 00:23:20,532
I don't understand
this pleat business.
412
00:23:20,557 --> 00:23:23,172
NOEL: It's quite minimal, I've seen
the instructions. Very minimal.
413
00:23:23,197 --> 00:23:26,172
Just words, aren't they? Just
words. "Go, do, now, thanks."
414
00:23:26,197 --> 00:23:30,061
"Prue...not...worth...
..the...calories"
415
00:23:32,117 --> 00:23:33,382
Oh, the pleat.
416
00:23:34,807 --> 00:23:36,582
Just crimp and done.
417
00:23:36,607 --> 00:23:40,941
Yeah, so it's that, so that when
the steam rises, it goes like that.
418
00:23:40,966 --> 00:23:42,172
There's room for it to expand.
419
00:23:44,807 --> 00:23:47,452
"Cover the pudding mould with
the pleated paper and foil
420
00:23:47,477 --> 00:23:50,222
"and secure with string,
looping it first around the rim,
421
00:23:50,247 --> 00:23:52,582
"then across the top
to make a handle."
422
00:23:52,607 --> 00:23:55,382
The string needs to hold
the foil tightly in place
423
00:23:55,407 --> 00:23:59,302
to prevent moisture getting into
the pastry, making it soggy.
424
00:23:59,327 --> 00:24:00,712
Marc's done a lot of climbing
425
00:24:00,737 --> 00:24:02,422
so he's going to be good
with these knots.
426
00:24:02,447 --> 00:24:03,891
Could even go for a figure of eight.
427
00:24:05,377 --> 00:24:06,422
Damn it.
428
00:24:06,447 --> 00:24:08,782
MATT: I feel a bit un-gentlemanly
not offering to help
429
00:24:08,807 --> 00:24:11,141
but I think it wouldn't be
in the spirit of the competition.
430
00:24:12,557 --> 00:24:14,462
It worked.
431
00:24:14,487 --> 00:24:16,821
Wait,
now I've got to uncross.
432
00:24:16,846 --> 00:24:18,252
I can't, because...
433
00:24:18,277 --> 00:24:19,891
OK.
434
00:24:21,527 --> 00:24:22,742
It just pushes off.
435
00:24:25,437 --> 00:24:29,801
Bakers, you are halfway
through your pond puddings!
436
00:24:35,107 --> 00:24:37,522
"Place the moulds in
the steamer and steam."
437
00:24:37,547 --> 00:24:39,801
How long are you going to steam for?
438
00:24:39,826 --> 00:24:41,642
An hour?
439
00:24:41,667 --> 00:24:43,482
Don't ask me.
440
00:24:43,507 --> 00:24:45,279
Probably about
an hour 50 in the end.
441
00:24:46,367 --> 00:24:47,861
Did you ever have dim sum?
442
00:24:47,886 --> 00:24:49,781
They steam those,
don't they, sometimes?
443
00:24:49,806 --> 00:24:53,472
Well, I
like dim SUM of them.
444
00:24:54,806 --> 00:24:57,342
Yeah, it took me...
Well, we workshopped it,
445
00:24:57,367 --> 00:24:59,392
then I decided not to use it.
446
00:24:59,417 --> 00:25:04,342
So, the only thing left to do
is to make a creme anglaise.
447
00:25:04,367 --> 00:25:07,422
NOEL: Creme anglaise is
a combination of egg yolks
448
00:25:07,447 --> 00:25:10,832
and sugar beaten together,
tempered with warm cream and milk,
449
00:25:10,857 --> 00:25:13,422
and delicately
flavoured with vanilla.
450
00:25:17,806 --> 00:25:20,111
It says half a vanilla pod,
451
00:25:20,136 --> 00:25:22,702
and I put up full
vanilla pod in there.
452
00:25:22,727 --> 00:25:25,622
Let's remove a little bit.
SHE CHUCKLES
453
00:25:31,247 --> 00:25:34,142
MATT: While the rest of the bakers
are making their creme anglaise,
454
00:25:34,167 --> 00:25:36,861
Dave hasn't even started steaming.
455
00:25:36,886 --> 00:25:39,392
I've got to try and
get this knot in it.
456
00:25:39,417 --> 00:25:42,672
I think it's ready
cos it's thickened.
457
00:25:42,697 --> 00:25:44,222
That one's not so great.
458
00:25:49,686 --> 00:25:53,552
All done. Whether it's good
or not, we shall find out.
459
00:25:53,577 --> 00:25:55,861
Is everyone else finished
apart from me?
460
00:26:00,247 --> 00:26:02,781
All the bakers can do now is wait.
461
00:26:02,806 --> 00:26:04,111
HE EXHALES HEAVI LY
462
00:26:09,806 --> 00:26:12,552
What can we do? Surely
there's something we can do.
463
00:26:14,936 --> 00:26:17,702
We could tie up Peter
and ruin his bake.
464
00:26:17,727 --> 00:26:21,472
Bakers, you have half
an hour left, half an hour!
465
00:26:21,497 --> 00:26:24,472
Not that you seem that bothered,
you're alljust sitting about.
466
00:26:24,497 --> 00:26:25,911
PETER: Let's see what it looks like.
467
00:26:28,217 --> 00:26:31,142
So I'm looking for it to be
a little bit more brown
468
00:26:31,167 --> 00:26:33,911
and a little bit, sort of, crispier.
469
00:26:33,936 --> 00:26:36,352
Just going to
neglect the string now.
470
00:26:36,377 --> 00:26:37,472
That's going to be fine.
471
00:26:37,497 --> 00:26:39,031
MATT: Last to go in...
472
00:26:39,056 --> 00:26:41,502
Gosh.
..Dave is first to come out.
473
00:26:48,016 --> 00:26:49,432
Ooh.
474
00:27:02,136 --> 00:27:05,472
Bakers, you have five
minutes left, five minutes!
475
00:27:05,497 --> 00:27:07,432
I'm going to take
out my pond puddings.
476
00:27:12,177 --> 00:27:14,432
MARC: Well, I think it's looking OK.
477
00:27:16,327 --> 00:27:20,661
It's a wet pond in the middle,
so not much structure to it.
478
00:27:20,686 --> 00:27:21,791
I'm going to turn mine now, I think.
479
00:27:27,967 --> 00:27:30,272
Bakers, you have one minute left.
480
00:27:40,936 --> 00:27:42,022
Oh...
481
00:27:42,047 --> 00:27:43,402
Got a leakage situation.
482
00:27:45,507 --> 00:27:47,762
Pre-cut it already for them.
483
00:27:54,327 --> 00:27:56,592
This one sunk a bit. I did my best.
484
00:27:56,617 --> 00:28:01,302
NOEL: OK, bakers, your time is up.
485
00:28:02,327 --> 00:28:04,842
There's a pond, there's a pudding.
486
00:28:04,867 --> 00:28:07,202
MATT:
487
00:28:11,177 --> 00:28:14,041
The bakers' Sussex pond puddings
now face
488
00:28:14,066 --> 00:28:16,791
the exacting judgment
of Prue and Paul.
489
00:28:19,047 --> 00:28:20,562
Right, bakers,
490
00:28:20,587 --> 00:28:25,402
we were asking for some
well-steamed suet pastry pudding
491
00:28:25,427 --> 00:28:31,402
filled with a whole lemon
and a butter and sugar filling
492
00:28:31,427 --> 00:28:34,842
and some silky creme anglaise.
So, what have we got?
493
00:28:40,457 --> 00:28:42,352
The pastry would've been really good
494
00:28:42,377 --> 00:28:44,712
if it had had a little
longer in the steamer,
495
00:28:44,737 --> 00:28:47,312
because you can see
it's beginning to flake.
496
00:28:51,337 --> 00:28:53,921
Yeah.
497
00:28:58,787 --> 00:29:01,562
Well, that looks like
a good custard.
498
00:29:01,587 --> 00:29:04,121
Nice and "vanilla-y".
499
00:29:08,667 --> 00:29:11,762
But at least it's shaped
nicely.
500
00:29:11,787 --> 00:29:15,392
This one is a little more cooked,
but it's still not enough.
501
00:29:15,417 --> 00:29:17,712
That lemon is bullet hard.
502
00:29:17,737 --> 00:29:20,121
Mm-hm.
503
00:29:20,146 --> 00:29:22,482
Yeah, it is
a shame.
504
00:29:26,307 --> 00:29:27,952
It's just raw.
505
00:29:27,977 --> 00:29:32,362
In another hour, that pastry
would've been flaky and lovely.
506
00:29:41,617 --> 00:29:45,362
And the problem with under steaming
is the lemon doesn't soften enough.
507
00:29:45,387 --> 00:29:47,202
The juice doesn't come out of it,
508
00:29:47,227 --> 00:29:49,921
and the sauce becomes
more sugar and butter.
509
00:29:56,257 --> 00:30:00,592
MATT: Prue and Paul will now rank
the puddings from worst to best.
510
00:30:00,617 --> 00:30:02,442
In fifth place...
511
00:30:02,467 --> 00:30:04,282
...is this one.
512
00:30:04,307 --> 00:30:08,202
David, this was very under
steamed. The custard was nice.
513
00:30:15,977 --> 00:30:19,512
In third place, Hermine,
the flavour was good,
514
00:30:19,537 --> 00:30:21,842
but it needed two hours' steaming.
515
00:30:24,617 --> 00:30:29,772
Mine.
516
00:30:32,776 --> 00:30:36,372
Which means that in
first place is this one.
517
00:30:36,397 --> 00:30:38,232
Laura, I wish I could say
it was wonderful,
518
00:30:38,257 --> 00:30:40,162
but it really wasn't
much better than the rest.
519
00:30:40,187 --> 00:30:43,442
I'm sorry. It was under-steamed,
would've been great.
520
00:30:43,467 --> 00:30:44,952
Custard too thin.
521
00:30:44,977 --> 00:30:47,442
And at this point, we still
normally have a round of applause
522
00:30:47,467 --> 00:30:50,032
for the winner, don't we?
523
00:30:50,057 --> 00:30:53,082
Came first in a Technical.
Can you believe that?
524
00:30:53,107 --> 00:30:56,751
I'm notjumping up forjoy, but
I'll take that. I'm still happy.
525
00:30:56,776 --> 00:30:59,082
I didn't think I'd get second.
526
00:30:59,107 --> 00:31:01,442
I was hoping to be last,
I'm usually last!
527
00:31:07,337 --> 00:31:10,442
It's still not
an unmitigated disaster
528
00:31:10,467 --> 00:31:14,751
because the creme anglaise was good,
so we'll take that as a win.
529
00:31:21,867 --> 00:31:23,842
MATT: Well, good luck, everybody.
530
00:31:23,867 --> 00:31:26,172
We talk every week now
531
00:31:26,197 --> 00:31:29,332
about the margins getting
slimmer and slimmer and slimmer.
532
00:31:29,357 --> 00:31:31,811
There wasn't that much in it
in the signature,
533
00:31:31,836 --> 00:31:35,302
and we've just had a Technical where
everyone pretty much did the same.
534
00:31:35,327 --> 00:31:38,532
PRUE: My favourite pudding in the
whole world is a Sussex pond,
535
00:31:38,557 --> 00:31:40,222
and I tell you what,
536
00:31:40,247 --> 00:31:42,612
they made a complete mess of it.
537
00:31:42,637 --> 00:31:46,252
But it does occur to me that
I'm 80 years old,
538
00:31:46,277 --> 00:31:49,941
and steamed pudding, I grew up with
them and I absolutely love them.
539
00:31:53,716 --> 00:31:56,742
That's weird. Your hair, then,
is quite a lot older than you are.
540
00:32:02,237 --> 00:32:04,571
In line for Star Baker.
541
00:32:04,596 --> 00:32:06,972
Yes, she has.
542
00:32:12,077 --> 00:32:13,821
Peter is at the bottom,
543
00:32:13,846 --> 00:32:16,212
which isn't something we've
really seen very often.
544
00:32:24,487 --> 00:32:25,852
Good morning, bakers.
545
00:32:25,877 --> 00:32:28,742
Welcome back to the tent
for your Showstopper Challenge.
546
00:32:28,767 --> 00:32:31,462
Now, today, the judges would
like you each to make
547
00:32:31,487 --> 00:32:33,821
a jelly art design cake.
548
00:32:33,846 --> 00:32:38,542
This layered dessert needs
to have a visually spectacular
549
00:32:38,567 --> 00:32:41,382
jelly art topping or coating.
550
00:32:41,407 --> 00:32:44,852
At least one element of your cake
should include a baked sponge.
551
00:32:44,877 --> 00:32:47,852
Noel, what jelly art would you make?
552
00:32:47,877 --> 00:32:50,771
Nude sculpture of Paul Hollywood.
Oh.
553
00:32:50,796 --> 00:32:53,102
What flavour would the nipples be?
Lime.
554
00:32:53,127 --> 00:32:54,901
Oh. Authentic. Exactly.
555
00:32:54,926 --> 00:32:56,622
You have four and a half hours.
556
00:32:56,647 --> 00:32:58,982
On your marks... Get set... Bake!
557
00:33:03,287 --> 00:33:05,182
I didn't grow up eating jelly.
558
00:33:05,207 --> 00:33:07,901
It's an Anglo-Saxon thing.
559
00:33:07,926 --> 00:33:10,492
# I don't think you're
ready for this jelly! #
560
00:33:10,517 --> 00:33:12,382
I'm ready for the jelly, yeah.
561
00:33:21,127 --> 00:33:23,932
The setting of the jelly
is really critical.
562
00:33:23,957 --> 00:33:27,102
Most of the bakers, I'm sure,
will use gelatine.
563
00:33:27,127 --> 00:33:28,852
They may use agar-agar.
564
00:33:28,877 --> 00:33:31,462
Gelatine is a bit of a scary beast,
because you don't know
565
00:33:31,487 --> 00:33:33,982
if it's going to be enough
until you've completed it
566
00:33:34,007 --> 00:33:35,312
and it's set in the fridge.
567
00:33:38,087 --> 00:33:40,542
35 leaves of gelatine.
568
00:33:40,567 --> 00:33:44,492
35 leaves of pig hide.
569
00:33:44,517 --> 00:33:48,182
If you don't have your nail
and your hair growing after this,
570
00:33:48,207 --> 00:33:49,901
you've got a problem.
571
00:33:51,767 --> 00:33:54,182
In my last practice,
I had a bit of a collapse.
572
00:33:54,207 --> 00:33:56,031
PRUE: To make the jelly art,
573
00:33:56,056 --> 00:34:02,422
the bakers need to inject
liquid jelly into set jelly.
574
00:34:02,447 --> 00:34:04,102
It really takes a lot of skill.
575
00:34:04,127 --> 00:34:05,982
You bet I'm worried!
576
00:34:20,417 --> 00:34:23,752
Calm, cool, collected Laura is
what you're going to see today.
577
00:34:23,777 --> 00:34:25,781
Need a bit of skill, a bit of luck.
578
00:34:25,806 --> 00:34:28,212
I'm hoping that they all
come together today.
579
00:34:31,887 --> 00:34:33,752
Hi, Paul. Hi, Prue.
Morning, Marc.
580
00:34:36,317 --> 00:34:38,342
OK, so I'm making, effectively,
a mousse cake
581
00:34:38,367 --> 00:34:40,701
with a panna cotta insert
in the centre,
582
00:34:40,726 --> 00:34:44,222
dacquoise top, and then two
layers of apple jelly on top.
583
00:34:44,247 --> 00:34:45,752
Two layers of apple jelly.
584
00:34:45,777 --> 00:34:47,342
Yeah, two-tier jelly.
585
00:34:48,806 --> 00:34:51,142
As usual,
you're doing an enormous amount.
586
00:34:51,167 --> 00:34:53,502
Oh, no, not again!
587
00:34:53,527 --> 00:34:56,142
I did, I did.
588
00:34:56,167 --> 00:34:59,112
Marc's chocolate and strawberry
mousses will be sandwiched
589
00:34:59,137 --> 00:35:02,142
between two layers of
ground hazelnut meringue.
590
00:35:02,167 --> 00:35:03,622
His two tiers of jelly
591
00:35:03,647 --> 00:35:05,292
will be flavoured with apple
592
00:35:05,317 --> 00:35:09,222
and display jelly-art roses
and jasmine flowers.
593
00:35:09,247 --> 00:35:11,901
So you're injecting your flowers,
are you? Yes, yeah.
594
00:35:11,926 --> 00:35:14,472
And have you done this a lot before?
595
00:35:14,497 --> 00:35:15,982
I wouldn't say I've done it a lot.
596
00:35:19,606 --> 00:35:21,062
OK, I'll try my best.
597
00:35:21,087 --> 00:35:23,701
Did that help, by the way?
No, that didn't help at all, Paul.
598
00:35:23,726 --> 00:35:25,752
Marc, it's very ambitious.
Thank you.
599
00:35:25,777 --> 00:35:28,112
I have some confidence
that you'll do it.
600
00:35:28,137 --> 00:35:31,581
It's time to be ambitious.
It's time. Yeah, I will try my best.
601
00:35:31,606 --> 00:35:34,422
PETER: So we've got a little bit
of orange and cranberry flavour.
602
00:35:34,447 --> 00:35:37,031
They're mainly clear in colour
and very concentrated,
603
00:35:37,056 --> 00:35:39,942
so that it doesn't affect the
texture or the look of the jelly.
604
00:35:39,967 --> 00:35:42,672
All of the bakers are adding
artificial flavourings
605
00:35:42,697 --> 00:35:44,502
to their main jelly features,
606
00:35:44,527 --> 00:35:46,112
before setting them in the fridge.
607
00:35:46,137 --> 00:35:48,472
MARC: I was originally going
to go for elderflower,
608
00:35:48,497 --> 00:35:50,781
but realised it tasted
a little bit of smelly feet.
609
00:35:50,806 --> 00:35:51,862
Did it? Yeah.
610
00:35:51,887 --> 00:35:54,272
Well, how often have you eaten feet?
How would you know?
611
00:35:54,297 --> 00:35:57,472
Well, I've already eaten one, haven't I!
Now, that's answered a lot of questions!
612
00:35:57,497 --> 00:35:59,472
Getting quite firm,
613
00:35:59,497 --> 00:36:00,992
which is a really good sign.
614
00:36:01,017 --> 00:36:04,062
HERMINE:
615
00:36:07,497 --> 00:36:10,781
With the large elements setting,
most of the bakers are making
616
00:36:10,806 --> 00:36:13,942
the coloured jelly they'll use
to make the jelly art.
617
00:36:13,967 --> 00:36:16,422
This is becoming more
and more blood like, isn't it?
618
00:36:18,736 --> 00:36:20,142
Do you know any vampires?
619
00:36:22,577 --> 00:36:24,581
Hey, come on, that's a rumour!
620
00:36:24,606 --> 00:36:27,781
You have got quite a lot of
neck exposed, though, right now!
621
00:36:27,806 --> 00:36:29,632
SHE LAUGHS
622
00:36:29,657 --> 00:36:31,581
They're not as set
as they normally are.
623
00:36:31,606 --> 00:36:33,581
I'm actually going to
do the fish again.
624
00:36:33,606 --> 00:36:35,222
Bye, little fishy.
625
00:36:35,247 --> 00:36:37,942
I wouldn't do that to one at home,
promise!
626
00:36:37,967 --> 00:36:41,831
Inspired by the real one in
her garden, Laura's jelly art
627
00:36:41,856 --> 00:36:45,862
will be a koi pond, complete with
fish and injected aquatic plants.
628
00:36:45,887 --> 00:36:49,392
It will sit atop layers of genoise
sponge, raspberry mousse
629
00:36:49,417 --> 00:36:51,222
and white chocolate bavarois.
630
00:36:57,047 --> 00:36:59,552
Agar-agar,
which I imported from Australia,
631
00:36:59,577 --> 00:37:03,352
which I think is like, professional
use for, like, this kind of thing.
632
00:37:03,377 --> 00:37:06,222
And will it be clear enough?
Yeah, it does set clear.
633
00:37:08,856 --> 00:37:10,352
Who's that gLIY?
634
00:37:10,377 --> 00:37:12,272
Oh, wow. Oh, look at him,
isn't he sweet?
635
00:37:12,297 --> 00:37:15,272
He's going to be in the actual pond.
Yeah.
636
00:37:15,297 --> 00:37:17,581
Very good luck.
637
00:37:17,606 --> 00:37:19,022
Going to need it!
638
00:37:19,047 --> 00:37:21,041
Just wait and see
what these ones do.
639
00:37:21,066 --> 00:37:24,192
While Laura needs her fish to set
before filling her pond,
640
00:37:24,217 --> 00:37:26,831
Dave's opted for a paint-as-you-go
approach
641
00:37:26,856 --> 00:37:29,122
to his aquatic-themed jelly art.
642
00:37:29,147 --> 00:37:30,552
My jelly art is layered.
643
00:37:30,577 --> 00:37:32,872
Each layer will build up
an image of, like,
644
00:37:32,897 --> 00:37:34,661
a 3D perspective of a beach scene.
645
00:37:34,686 --> 00:37:36,352
That goes in the fridge to set,
646
00:37:36,377 --> 00:37:38,122
then I'll put another
clear layer on,
647
00:37:38,147 --> 00:37:40,581
then I've got to do another
colour layer, and so forth.
648
00:37:42,217 --> 00:37:45,302
MATT: Dave's jelly incarnation
of surfers' paradise Newquay
649
00:37:45,327 --> 00:37:47,152
will taste of apple and guava,
650
00:37:47,177 --> 00:37:50,352
riding a wave of fudge cake
and clotted cream mousse.
651
00:37:50,377 --> 00:37:51,762
NOEL: Do you surf?
652
00:37:51,787 --> 00:37:55,022
I try to surf. It's a thing that you
go, "Oh, I want to be good at surfing,"
653
00:37:55,047 --> 00:37:56,711
and then you go,
"Oh, it's quite hard."
654
00:37:56,736 --> 00:37:58,632
Yeah, you're like,
"Oh... It looked easier."
655
00:37:58,657 --> 00:38:01,232
On Point Break, it looks easy.
Yeah! What a great film.
656
00:38:01,257 --> 00:38:02,992
If they remade it with me and you,
657
00:38:03,017 --> 00:38:04,632
you'd have to be Keanu...
You reckon?
658
00:38:04,657 --> 00:38:06,952
...and I'd have to be Swayze.
Yeah, you reckon?
659
00:38:06,977 --> 00:38:08,762
Yeah, not I reckon, that's a fact!
660
00:38:08,787 --> 00:38:11,072
My dad's dog's called Swayze.
661
00:38:11,097 --> 00:38:13,992
After Patrick Swayze?
After Patrick Swayze. Wow!
662
00:38:14,017 --> 00:38:17,072
Swayze, if you're watching this,
respect!
663
00:38:17,097 --> 00:38:18,562
Good luck.
664
00:38:18,587 --> 00:38:21,312
While I'm waiting for it to set,
I'm going to start my cake.
665
00:38:21,337 --> 00:38:23,671
For the foundations of their
jelly constructions,
666
00:38:23,696 --> 00:38:26,152
most of the bakers have
chosen a type of sponge.
667
00:38:32,696 --> 00:38:35,282
Does it annoy me when
people say "gen-oh-ese"?
668
00:38:35,307 --> 00:38:37,632
Well, if you're going to
speak a language,
669
00:38:37,657 --> 00:38:41,282
you've got to make the effort, and
that's about all I'm going to say!
670
00:38:42,667 --> 00:38:44,992
They'll be in at 170
for about 20 to 30 minutes.
671
00:38:45,017 --> 00:38:47,312
It's quite a broad window
that I've given myself there.
672
00:38:51,587 --> 00:38:54,232
But Marc's two-tiered creation
will be underpinned
673
00:38:54,257 --> 00:38:56,122
with airy meringue...
674
00:38:56,147 --> 00:38:57,791
This is a hazelnut dacquoise,
675
00:38:57,816 --> 00:39:00,282
basically, French meringue
with folded nuts.
676
00:39:02,227 --> 00:39:04,562
...while Hermine's risking possible
subsidence
677
00:39:04,587 --> 00:39:07,921
by adding a cherry liqueur drizzle
to her genoise sponge.
678
00:39:07,946 --> 00:39:12,671
Who can possibly hate a cake
with a bit of alcohol in it?
679
00:39:12,696 --> 00:39:15,562
Her sponge needs to hold up
two mousse layers
680
00:39:15,587 --> 00:39:18,512
and a domed jelly decorated
with a giant poppy flower.
681
00:39:18,537 --> 00:39:21,282
She's wrapping the whole
cake in a chocolate collar
682
00:39:21,307 --> 00:39:23,952
and finishing with a
white chocolate ganache.
683
00:39:26,777 --> 00:39:28,671
Well, I hope it does.
684
00:39:28,696 --> 00:39:33,082
Has it held up in practice?
I've practised them separately,
685
00:39:33,107 --> 00:39:38,122
and I've never put
one on top of the other.
686
00:39:38,147 --> 00:39:40,442
So it's going to be a first!
687
00:39:40,467 --> 00:39:44,392
And have you done injecting jelly
before, to make flowers?
688
00:39:44,417 --> 00:39:49,442
A couple of times. It is a bit
tricky cos the jelly can split.
689
00:39:49,467 --> 00:39:52,032
Thank you. Thanks.
690
00:39:52,057 --> 00:39:53,591
Going to need it!
691
00:39:54,746 --> 00:39:57,841
While Hermine's gambling
with a soggy sponge...
692
00:39:57,866 --> 00:40:00,362
Shall we name them
as we put them in?
693
00:40:00,387 --> 00:40:03,392
...Laura's Showstopper
is taking solid shape.
694
00:40:03,417 --> 00:40:05,671
Which one's got evil eyes?
695
00:40:05,696 --> 00:40:08,482
Sorry, Paul. In you go!
696
00:40:12,137 --> 00:40:14,642
As well as the baked element
and melt-in-the-mouth jelly,
697
00:40:14,667 --> 00:40:17,841
Prue and Paul want to see
a perfectly-set mousse.
698
00:40:17,866 --> 00:40:21,442
PETER: I've got orange juice
and cranberry juice to reduce down,
699
00:40:21,467 --> 00:40:24,312
and this is going to be
part of the base for my mousses.
700
00:40:24,337 --> 00:40:27,921
Clotted cream, going in.
Gelatine will be added to this.
701
00:40:35,907 --> 00:40:39,242
It did say, "Stir in the egg yolks,"
but it's gone kind of gloopy.
702
00:40:40,777 --> 00:40:44,032
Peter's also trying to
make his mousse less loose.
703
00:40:44,057 --> 00:40:46,442
I'm just adding in a little bit
of cornflour to make
704
00:40:46,467 --> 00:40:49,601
the custard base for the mousses
slightly thicker.
705
00:40:49,626 --> 00:40:54,002
But he's the only baker whose use
of custard extends to his jelly art.
706
00:40:54,027 --> 00:40:59,242
Now I'm making the panna cotta
for my moulded panna cotta shapes.
707
00:40:59,267 --> 00:41:01,721
Just wanted to make sure
that I get every step right.
708
00:41:01,746 --> 00:41:04,002
Can't be doing with
easy slip-ups today.
709
00:41:05,626 --> 00:41:08,212
His panna cotta will
form Christmas decorations
710
00:41:08,237 --> 00:41:11,342
to fit to the inside of his
clear snow globe jelly.
711
00:41:11,367 --> 00:41:14,062
The extra sturdy cranberry
and orange juice mousses
712
00:41:14,087 --> 00:41:16,062
will hopefully add stability
713
00:41:16,087 --> 00:41:19,342
and fill the cut-out centre
of his sandwich cake.
714
00:41:19,367 --> 00:41:22,552
Hopefully so.
715
00:41:22,577 --> 00:41:24,911
How long did it take
to set in practice?
716
00:41:24,936 --> 00:41:27,262
I don't know.
I didn't really time it completely.
717
00:41:27,287 --> 00:41:28,942
No.
718
00:41:28,967 --> 00:41:31,831
We'll do it today, though. I've got
faith. All right, well, good luck.
719
00:41:31,856 --> 00:41:34,192
Got faith in you. Thank you.
Good luck!
720
00:41:34,217 --> 00:41:37,942
Fakey cakey bakers,
you have one hour left.
721
00:41:37,967 --> 00:41:40,222
Righty ho, rinky dink, okey dokey.
722
00:41:40,247 --> 00:41:43,911
I need to stay at a nice, fast lick.
723
00:41:43,936 --> 00:41:46,222
The bakers need their mousses
to start setting
724
00:41:46,247 --> 00:41:47,911
and their baked elements cooling...
725
00:41:47,936 --> 00:41:49,272
I'd better get my prick.
726
00:41:55,887 --> 00:41:57,831
...before they return their attention
727
00:41:57,856 --> 00:42:01,302
to the star of this week's
Showstopper.
728
00:42:01,327 --> 00:42:03,222
Sideways swimming fishes.
729
00:42:03,247 --> 00:42:05,992
I think with the flowers above it,
it should look OK.
730
00:42:06,017 --> 00:42:07,502
Here we go.
731
00:42:07,527 --> 00:42:10,581
When you insert it in the cut,
as you press and draw back,
732
00:42:10,606 --> 00:42:13,461
that fills it with colour.
It's a crazy technique.
733
00:42:13,486 --> 00:42:15,339
LAURA: Just doing lots of petals.
734
00:42:15,364 --> 00:42:17,769
It's got a ragged edge to emulate
a peony, really.
735
00:42:23,893 --> 00:42:27,059
Oh, you bugger.
Didn't want that to happen.
736
00:42:34,763 --> 00:42:37,899
Come on... I've got a blockage.
737
00:42:37,924 --> 00:42:39,819
It's kind of baking.
738
00:42:39,844 --> 00:42:41,589
Baking, but not as we know it.
739
00:42:48,284 --> 00:42:50,099
It's like a surgical operation,
isn't it?
740
00:42:50,124 --> 00:42:52,788
Hopefully the jelly won't
feel any pain afterwards!
741
00:42:52,813 --> 00:42:56,309
I might get some jelly flowers
put into my liver. Yeah.
742
00:42:56,334 --> 00:42:57,668
Will you do it? Yeah.
743
00:42:57,693 --> 00:43:00,109
I don't want to be out, though.
I want to see it all.
744
00:43:01,614 --> 00:43:04,389
Wow, look at that! Yeah, getting
there. Come on, that's tremendous.
745
00:43:06,844 --> 00:43:09,819
I like the look of it.
I didn't know I had it in me!
746
00:43:12,443 --> 00:43:16,748
I'm heating up the inside bowl here
to melt the edge of the jelly.
747
00:43:18,724 --> 00:43:21,668
And then I'll be able to add in
the panna cotta figures now.
748
00:43:21,693 --> 00:43:24,229
This is so annoying, look. You've
got a bit sort of hanging off,
749
00:43:24,254 --> 00:43:25,979
and you don't know
where to start it.
750
00:43:26,004 --> 00:43:27,509
This looks tricky.
751
00:43:27,534 --> 00:43:30,259
We're just talking about opening
foil, so we're going to leave you.
752
00:43:30,284 --> 00:43:32,589
Matt, you stay there until
you've worked it out.
753
00:43:32,614 --> 00:43:34,059
I've got to figure this out.
754
00:43:36,214 --> 00:43:38,899
This is going to be
the bottom of the jelly.
755
00:43:38,924 --> 00:43:40,618
When you look through it,
you see, like,
756
00:43:40,643 --> 00:43:43,469
a green background on the bottom,
and then the flowers should lift.
757
00:43:48,134 --> 00:43:49,618
I think I've figured it out, Laura.
758
00:43:53,334 --> 00:43:56,259
I'm notorious for my mess, aren't I?
You'd be disappointed if I wasn't.
759
00:43:57,643 --> 00:44:00,339
Bakers, you have 30 minutes left.
760
00:44:00,364 --> 00:44:02,668
Just need it to set.
761
00:44:02,693 --> 00:44:05,389
And then I need it to release
from the bowl perfectly.
762
00:44:05,414 --> 00:44:10,229
With his cake setting in the fridge,
all Dave has to do is wait.
763
00:44:10,254 --> 00:44:13,139
For the rest of the bakers,
it's time to build.
764
00:44:14,934 --> 00:44:16,109
You all right?
765
00:44:19,214 --> 00:44:20,469
How do I do this?
766
00:44:28,014 --> 00:44:30,878
Oh, help, help, help, help, help.
767
00:44:30,903 --> 00:44:33,628
It's OK. It's OK.
Why is this so stressful?
768
00:44:40,773 --> 00:44:43,469
Bakers, you have 15 minutes left.
769
00:44:43,494 --> 00:44:47,109
I'm going to attempt to
put the jelly on the cake.
770
00:44:47,134 --> 00:44:48,709
Then the jelly on the jelly.
771
00:44:51,054 --> 00:44:52,989
Held too briefly in the water,
772
00:44:53,014 --> 00:44:56,269
the bakers risk tearing the jelly
when they flip it over.
773
00:44:56,294 --> 00:44:58,029
It all hangs on this.
774
00:44:58,054 --> 00:44:59,829
It's hot, as well, this water.
775
00:44:59,854 --> 00:45:02,319
Leave it too long
and they risk melting it.
776
00:45:04,903 --> 00:45:08,029
That is very melty.
Too melty, probably.
777
00:45:08,054 --> 00:45:09,319
Releasing now.
778
00:45:09,344 --> 00:45:10,909
Come on...
779
00:45:26,984 --> 00:45:28,319
Come on, release!
780
00:45:30,264 --> 00:45:31,548
Doing it...
781
00:45:38,014 --> 00:45:39,628
Jeepers creepers.
782
00:45:39,653 --> 00:45:41,469
That's not awful.
783
00:45:42,703 --> 00:45:44,428
Bakers, you have one minute left.
784
00:45:46,703 --> 00:45:47,909
Gosh...
785
00:46:00,573 --> 00:46:03,119
Bakers, your time is up.
786
00:46:03,144 --> 00:46:05,469
Done it! Yeah!
787
00:46:05,494 --> 00:46:09,878
Please step away from
your jelly art desserts.
788
00:46:09,903 --> 00:46:12,909
I'm so happy with that.
I think it looks really cool.
789
00:46:12,934 --> 00:46:15,789
Look at what happened,
I've done a jelly cake!
790
00:46:27,673 --> 00:46:31,009
After four and a half hours
of jelly artistry
791
00:46:31,034 --> 00:46:33,329
and with a place in the semifinal
at stake,
792
00:46:33,354 --> 00:46:36,369
the bakers have to face the judges.
793
00:46:36,394 --> 00:46:39,568
Laura, would you like to bring up
your Showstopper, please?
794
00:46:49,673 --> 00:46:52,979
You can see it. It reminds you of
a pond, doesn't it? Yeah.
795
00:46:53,004 --> 00:46:54,959
I love the way you've put
the flowers in there,
796
00:46:54,984 --> 00:46:57,339
I think they look great.
And it's got bubbles in it.
797
00:46:57,364 --> 00:47:00,129
That's the koi bubbling.
Well, it's brilliant.
798
00:47:00,154 --> 00:47:03,209
I'd like to have seen the sponge
covered with something.
799
00:47:03,234 --> 00:47:05,648
So it looks...neater.
800
00:47:05,673 --> 00:47:07,929
That jelly looks quite nice
and soft too.
801
00:47:11,723 --> 00:47:16,089
Mm! The raspberry mousse is
particularly good.
802
00:47:16,114 --> 00:47:18,409
Really lovely.
It's perfect, actually. Lovely.
803
00:47:18,434 --> 00:47:19,809
Every layer is excellent.
804
00:47:19,834 --> 00:47:23,339
The jelly melts in the mouth,
the elderflower works really well.
805
00:47:23,364 --> 00:47:27,879
Every single texture, every single
flavour is spot-on for me.
806
00:47:27,904 --> 00:47:30,768
Well done.
807
00:47:30,793 --> 00:47:33,729
Smashed it, well done.
808
00:47:42,904 --> 00:47:44,809
David, I think it is
absolutely astonishing.
809
00:47:44,834 --> 00:47:46,809
It is completely beautiful.
810
00:47:46,834 --> 00:47:48,889
They are my colours exactly.
811
00:47:48,914 --> 00:47:53,568
Yeah, Prue as a jelly design cake,
that would be it. Very clever.
812
00:47:53,593 --> 00:47:57,568
I've given you a massive piece
there, Prue. David, that is so neat.
813
00:48:00,834 --> 00:48:01,959
Your jelly is fantastic.
814
00:48:01,984 --> 00:48:03,959
It's nice and light
and it melts in the mouth,
815
00:48:03,984 --> 00:48:06,289
but your downfall is
the bit underneath.
816
00:48:06,314 --> 00:48:08,089
Is that clotted cream mousse?
817
00:48:08,114 --> 00:48:10,419
Well, you've probably put
too much gelatine in it.
818
00:48:10,444 --> 00:48:11,648
It's too stodgy.
819
00:48:11,673 --> 00:48:15,209
Your sponge itself, I'm not getting
chocolate and I'm certainly
820
00:48:15,234 --> 00:48:18,499
not getting fudge, though
when you eat that with that,
821
00:48:18,524 --> 00:48:20,809
it feels dry.
822
00:48:20,834 --> 00:48:22,219
I wouldn't be quite so harsh.
823
00:48:22,244 --> 00:48:27,609
My only quarrel is with
the mousse, which isn't as silky
824
00:48:27,634 --> 00:48:29,969
soft as you expect,
but do you know what?
825
00:48:29,994 --> 00:48:32,969
I think it's quite an achievement,
David, really.
826
00:48:32,994 --> 00:48:35,969
And I think it's beautiful.
Well done.
827
00:48:35,994 --> 00:48:38,969
Well done.
It does look phenomenal.
828
00:48:45,673 --> 00:48:48,289
It's very abstract, isn't it?
So, that's a reindeer
829
00:48:48,314 --> 00:48:51,089
and that's a snowman
and that's a Christmas tree
830
00:48:51,114 --> 00:48:52,729
and then it's repeated.
831
00:48:52,754 --> 00:48:55,889
I don't think it looks
very like a snow globe.
832
00:48:55,914 --> 00:48:58,729
Probably needed bolder colours.
When you think of a Christmas tree,
833
00:48:58,754 --> 00:49:01,578
you don't think of something as pale
as that. You needed more vibrancy
834
00:49:01,603 --> 00:49:04,369
to it because it's a bit pastel.
Let's have a look inside.
835
00:49:08,603 --> 00:49:10,859
Not the easiest cake to cut.
836
00:49:11,914 --> 00:49:16,249
I question whether those mousses
are actually set properly yet.
837
00:49:16,274 --> 00:49:18,578
They're very, very soft.
838
00:49:18,603 --> 00:49:20,299
I think your sponge
is slightly over baked
839
00:49:20,324 --> 00:49:22,049
and you can tell by the colour.
840
00:49:22,074 --> 00:49:23,859
It shouldn't be
quite as dark as that.
841
00:49:23,884 --> 00:49:25,729
The flavours, though, are beautiful.
842
00:49:25,754 --> 00:49:28,089
I think the main problem
is with the size,
843
00:49:28,114 --> 00:49:31,139
because it's really difficult
to get a huge slice out.
844
00:49:31,164 --> 00:49:33,448
And because the mousses
are only just set,
845
00:49:33,473 --> 00:49:34,859
it's just like a good trifle
846
00:49:34,884 --> 00:49:37,219
and I'm going to have
the other mouthful.
847
00:49:37,244 --> 00:49:39,499
Well done.
Well done, Peter.
848
00:49:41,074 --> 00:49:42,578
Well done, Peter.
849
00:49:53,683 --> 00:49:56,739
The strawberry mousse
looks curdled... ..and not set.
850
00:49:56,764 --> 00:49:58,408
This is going to be
an interesting cut.
851
00:50:00,764 --> 00:50:03,019
The jelly's on the top of a board?
852
00:50:05,124 --> 00:50:09,689
Oh, dear. It's slightly overdone,
this. It's like concrete.
853
00:50:09,714 --> 00:50:10,939
Oh, dear.
854
00:50:14,274 --> 00:50:18,069
THEY LAUGH
855
00:50:18,094 --> 00:50:19,219
Excuse me, Prue.
856
00:50:20,433 --> 00:50:24,249
Is that meant to be mousse, that
chocolate?
857
00:50:24,274 --> 00:50:26,739
Is it?! That's more like a ganache.
858
00:50:26,764 --> 00:50:28,578
Your chocolate is too hard.
859
00:50:28,603 --> 00:50:31,819
The mousse has split,
the dacquoise is over baked.
860
00:50:31,844 --> 00:50:34,179
The jelly's too rubbery.
861
00:50:34,204 --> 00:50:37,179
But besides that, brilliant.
I like the design.
862
00:50:37,204 --> 00:50:39,689
You're the only one, sort of,
to do a two-tier design.
863
00:50:39,714 --> 00:50:43,379
I just don't think you've organised
the whole cake as a one-piece.
864
00:50:43,404 --> 00:50:45,899
No.
865
00:50:57,683 --> 00:51:01,969
Beautiful. Straight out
of a Parisian patisserie.
866
00:51:03,683 --> 00:51:06,408
And I'll tell you what,
I'm a hot-stuff gardener
867
00:51:06,433 --> 00:51:09,099
and that is the most perfect
Japanese poppy.
868
00:51:09,124 --> 00:51:11,819
Right.
869
00:51:18,534 --> 00:51:20,259
It's absolutely gorgeous.
870
00:51:20,284 --> 00:51:23,179
The raspberry, the chocolate mousse
work beautifully well together
871
00:51:23,204 --> 00:51:25,509
and then you've got that
almost aromatic flavour
872
00:51:25,534 --> 00:51:27,229
coming from the jelly. Fantastic.
873
00:51:27,254 --> 00:51:29,149
All the layers are interesting.
874
00:51:29,174 --> 00:51:33,538
The poppy top is fantastic
and you know how to make genoise
875
00:51:33,563 --> 00:51:37,379
and you've made a perfect one.
So it's a real triumph. Lovely.
876
00:51:37,404 --> 00:51:38,588
Well done, Hermine.
877
00:51:38,613 --> 00:51:41,538
Oh, the white chocolate ganache
is delicious too. It is.
878
00:51:41,563 --> 00:51:43,099
Take it away. Quickly!
879
00:51:43,124 --> 00:51:45,699
Go away before we find something
to complain about.
880
00:51:47,363 --> 00:51:48,619
Well done.
881
00:52:05,254 --> 00:52:07,099
LAUGHING: That went great,
didn't it?
882
00:52:08,174 --> 00:52:11,418
Er...it could have gone better.
883
00:52:29,224 --> 00:52:31,199
Wow! That was incredible.
884
00:52:31,224 --> 00:52:33,269
It was good, wasn't it?
885
00:52:33,294 --> 00:52:36,399
I think it was the most
amazing day, today.
886
00:52:36,424 --> 00:52:39,149
What about Hermine?
887
00:52:45,944 --> 00:52:48,279
And then I thought Laura's was
really good.
888
00:52:48,304 --> 00:52:50,759
It was a bit untidy round the edges,
but the cake was great,
889
00:52:50,784 --> 00:52:53,598
the two mousses were good,
the topping was lovely.
890
00:53:05,814 --> 00:53:08,399
You said it was too big, as well,
so it was hard to cut a slice.
891
00:53:08,424 --> 00:53:09,709
When you cut a slice,
892
00:53:09,734 --> 00:53:12,839
you want to be taking that around to
show people, don't you?
893
00:53:21,064 --> 00:53:22,759
Poor Marc. I felt so sorry for him.
894
00:53:22,784 --> 00:53:24,639
Nothing went right in that.
895
00:53:52,613 --> 00:53:55,739
Bakers, I have got the great job
of announcing
896
00:53:55,764 --> 00:53:57,739
who is Star Baker this week.
897
00:53:57,764 --> 00:54:01,569
Before I do that, I just want to say
that Showstopper was off the hook.
898
00:54:01,594 --> 00:54:04,699
It really was amazing,
so well done, all of you.
899
00:54:04,724 --> 00:54:09,338
Now, this week's Star Baker is...
900
00:54:12,363 --> 00:54:14,309
...Hermine.
901
00:54:14,334 --> 00:54:15,819
SHE EXHALES
902
00:54:15,844 --> 00:54:18,418
Well done, Hermine.
903
00:54:18,443 --> 00:54:20,739
SHE MOUTHS
904
00:54:20,764 --> 00:54:26,059
Well, it falls to me, then, to tell
you who's leaving us this week.
905
00:54:26,084 --> 00:54:28,849
It's someone who's
been on an incredible journey
906
00:54:28,874 --> 00:54:33,259
and I know that this journey will
continue after this show.
907
00:54:33,284 --> 00:54:36,699
And the person who is leaving us
this week is...
908
00:54:41,563 --> 00:54:43,139
I'm so sorry, It's Marc.
909
00:54:43,164 --> 00:54:44,668
It's OK.
910
00:54:44,693 --> 00:54:47,389
Cheers, guys.
911
00:54:47,414 --> 00:54:48,749
Cheers, mate.
912
00:54:48,774 --> 00:54:51,309
Yep.
913
00:54:51,334 --> 00:54:52,749
Thank you, Prue.
914
00:54:52,774 --> 00:54:55,779
I'm sorry, Marc. No, no, I knew
I'd reached my limit this week.
915
00:54:55,804 --> 00:55:00,259
I'm feelingmsurprisingly OK,
actually.
916
00:55:00,284 --> 00:55:02,619
Yeah, miss you too.
917
00:55:02,644 --> 00:55:05,259
I mean, I came to the Bake Off
to kind of face my anxieties,
918
00:55:05,284 --> 00:55:08,418
to face failure, to face all those
things that, as people,
919
00:55:08,443 --> 00:55:10,779
we're quite uncomfortable
about dealing with.
920
00:55:10,804 --> 00:55:13,139
I've definitely learnt a bit
more about myself,
921
00:55:13,164 --> 00:55:15,499
and maybe,
from what a lot of people have said,
922
00:55:15,524 --> 00:55:18,579
it's to give myself a bit more
credit, as well, which I, I don't.
923
00:55:18,604 --> 00:55:20,029
Cheers, Paul. Thank you.
924
00:55:20,054 --> 00:55:22,389
Marc's been great.
And actually he's been on probably
925
00:55:22,414 --> 00:55:24,899
the biggest journey out of all
the bakers in the tent this year.
926
00:55:24,924 --> 00:55:26,548
He started off pretty badly,
927
00:55:26,573 --> 00:55:30,059
and then, as each week has
passed by, he's got better
928
00:55:30,084 --> 00:55:33,029
and better and better,
and it's a shame to see him go.
929
00:55:46,493 --> 00:55:47,979
Bittersweet, sort of happy,
930
00:55:48,004 --> 00:55:50,579
but the shine has definitely been
taken off of it,
931
00:55:50,604 --> 00:55:53,389
especially when you lose someone
that you're close to,
932
00:55:53,414 --> 00:55:56,939
and then I think Marc
was...a real gent.
933
00:56:12,493 --> 00:56:13,939
Aren't you a clever girl?
934
00:56:13,964 --> 00:56:19,579
Hermine, her second Star Baker
in a row. She is an amazing baker.
935
00:56:19,604 --> 00:56:23,059
In the past, she's done really well
because she's kept it quite safe,
936
00:56:23,084 --> 00:56:27,418
but this time, she made
this amazing Japanese poppy.
937
00:56:27,443 --> 00:56:28,749
It was just beautiful.
938
00:56:37,059 --> 00:56:40,273
I don't think it's sunk in yet
that the semifinal is coming up.
939
00:56:40,298 --> 00:56:41,724
It doesn't feel real.
940
00:56:41,749 --> 00:56:44,193
HE EXHALES
Like, mind blown.
941
00:56:46,069 --> 00:56:47,684
Next time,
942
00:56:47,709 --> 00:56:48,964
the semifinal.
943
00:56:48,989 --> 00:56:50,323
Don't make mistakes!
944
00:56:50,348 --> 00:56:51,884
And temperatures rise again...
945
00:56:51,909 --> 00:56:53,164
So warm in here.
946
00:56:53,189 --> 00:56:55,474
...as the bakers meet
the challenge...
947
00:56:56,829 --> 00:56:58,474
...with a mind-bending technical.
948
00:56:58,499 --> 00:57:00,804
This is like rocket science.
949
00:57:00,829 --> 00:57:03,164
Who will turn it up
in the Showstopper...
950
00:57:04,629 --> 00:57:06,964
...and who will be left
wooing the judges...
951
00:57:08,499 --> 00:57:09,684
Ooh-ho!
952
00:57:09,709 --> 00:57:13,684
...as they fight for a place in the
final of The Great British Bake Off?
953
00:57:13,709 --> 00:57:16,554
How's it going?
954
00:57:17,749 --> 00:57:20,044
Are you a Star Baker in the making?
955
00:57:20,069 --> 00:57:22,804
If you'd like to apply for
the next series of Bake Off,
956
00:57:22,829 --> 00:57:24,474
visit...
957
00:57:48,579 --> 00:57:50,804
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