1
00:00:02,400 --> 00:00:03,480
Boo!

2
00:00:03,560 --> 00:00:05,000
Hello, Freddie Mercury!

3
00:00:05,080 --> 00:00:07,600
Hello, David Bowie
or Bow-wee or--

4
00:00:07,680 --> 00:00:10,000
- Either's fine. I never knew myself.
- Hmm.

5
00:00:10,080 --> 00:00:11,200
You come down for the show?

6
00:00:11,280 --> 00:00:14,240
Yeah, yeah,
I come every year as it goes, yeah.

7
00:00:14,320 --> 00:00:15,720
It's nice being a ghost,

8
00:00:15,800 --> 00:00:18,480
'cause you don't have to wait for it
to come on TV.

9
00:00:18,560 --> 00:00:21,080
You can be invisible, go in the tent
and watch it as it happens.

10
00:00:21,160 --> 00:00:24,080
Exactly. And if you want to
get involved, just knock a cake over.

11
00:00:24,160 --> 00:00:25,320
Bit of fun.

12
00:00:25,400 --> 00:00:27,240
- You do that?
- Do you remember Sura?

13
00:00:27,320 --> 00:00:29,400
- Oh, last year, with Dave?
- Yeah, that was me.

14
00:00:30,000 --> 00:00:31,960
Oh, very good! Very good.

15
00:00:32,040 --> 00:00:33,800
- Hello, Elvis Presley.
- All right, guys?

16
00:00:33,880 --> 00:00:36,000
- Have I missed anything?
- No, it's about to start.

17
00:00:36,080 --> 00:00:37,800
Oh, hello, Buddy Holly.

18
00:00:37,880 --> 00:00:39,040
I'm Prue Leith.

19
00:00:39,120 --> 00:00:41,040
Oh, sorry, you look just like
my mate Buddy Holly.

20
00:00:41,120 --> 00:00:43,480
Stop messing about, boys,
and start the show.

21
00:00:43,560 --> 00:00:45,200
Sorry, Buddy. I mean, Prue.

22
00:00:45,800 --> 00:00:49,000
Welcome to
The Great British Baking Show.

23
00:00:49,640 --> 00:00:51,120
Hey-o!

24
00:01:20,280 --> 00:01:21,400
This time

25
00:01:21,480 --> 00:01:24,280
with places in the final up for grabs

26
00:01:24,360 --> 00:01:26,560
You want this so bad
it's eating you up inside.

27
00:01:26,640 --> 00:01:29,600
the bakers must produce
impeccable patisserie

28
00:01:29,680 --> 00:01:32,200
We're certainly stepping outside
of the home-baking skills.

29
00:01:32,280 --> 00:01:33,920
with a multi-layered Signature

30
00:01:34,000 --> 00:01:37,040
Oh, God! I feel like
I'm giving birth.

31
00:01:37,120 --> 00:01:38,840
a fiendishly French Technical

32
00:01:38,920 --> 00:01:41,080
I ain't got a clue what's going on.

33
00:01:41,160 --> 00:01:43,560
and an epic five-hour Showstopper

34
00:01:44,680 --> 00:01:46,160
that pushes the bakers

35
00:01:46,240 --> 00:01:47,520
God, please don't fall.

36
00:01:47,600 --> 00:01:49,440
Let's see how it fits.

37
00:01:49,520 --> 00:01:51,200
to breaking point.

38
00:01:54,560 --> 00:01:56,880
Oh, my Lord! I don't think I can take
much more of this.

39
00:02:19,440 --> 00:02:21,360
Clearly, the least capable baker.

40
00:02:21,440 --> 00:02:24,840
Most likely to go out this week,
patisserie's not really my thing.

41
00:02:24,920 --> 00:02:26,080
But enough of the negativity.

42
00:02:26,160 --> 00:02:28,400
I just need to enjoy it,
'cause the worst that could happen is

43
00:02:28,480 --> 00:02:31,240
I go out as a semi-finalist
and that's not too shabby.

44
00:02:31,320 --> 00:02:33,680
- It's nice and quiet.
- Yeah, I know.

45
00:02:33,760 --> 00:02:34,880
Eerily quiet.

46
00:02:34,960 --> 00:02:36,800
I'm not surprised
I'm standing here.

47
00:02:36,880 --> 00:02:38,960
I'm shocked
that I'm standing here.

48
00:02:39,040 --> 00:02:40,280
I had to buy new clothes

49
00:02:40,360 --> 00:02:42,560
 I didn't expect
to make it this far.

50
00:02:42,640 --> 00:02:46,200
Of course it would be extremely exciting
to be in the final.

51
00:02:46,280 --> 00:02:49,640
Patisserie Week. The tasting grade
should play to my strengths.

52
00:02:49,720 --> 00:02:52,680
The "looking" grade, that's where
I need to hone my skills.

53
00:02:53,280 --> 00:02:55,120
This week,
I do feel a bit out my depth.

54
00:02:56,360 --> 00:02:59,400
In the practice tent, I made the mistake
of looking at the others' bakes.

55
00:02:59,480 --> 00:03:01,560
It was like,
"Oops, what have I got myself into?"

56
00:03:07,960 --> 00:03:10,160
Hello, bakers. Welcome back to the tent,

57
00:03:10,240 --> 00:03:12,880
and congratulations
for reaching the semi-final.

58
00:03:12,960 --> 00:03:16,280
For your semi-final Signature Challenge,

59
00:03:16,360 --> 00:03:21,240
the judges would like you to bake
eight patisserie-style layered slices.

60
00:03:21,320 --> 00:03:24,080
Your layered slices need to be identical,

61
00:03:24,160 --> 00:03:26,160
and, when cut into,
they should hold their form,

62
00:03:26,240 --> 00:03:28,000
displaying those beautiful layers.

63
00:03:28,080 --> 00:03:32,320
The judges will be looking for
technically flawless, high-end bakes.

64
00:03:32,400 --> 00:03:36,160
Basically, you just have to make
Pat Isserie very proud.

65
00:03:36,240 --> 00:03:37,400
Who's Pat Isserie?

66
00:03:37,480 --> 00:03:39,400
He's a plumber from Bolton.
He loves this show.

67
00:03:39,480 --> 00:03:41,080
Oh, that's nice!

68
00:03:41,160 --> 00:03:42,840
Hi, Pat, if you're watching.

69
00:03:42,920 --> 00:03:44,640
You have three hours.

70
00:03:44,720 --> 00:03:46,040
- On your marks.
- Get set.

71
00:03:46,120 --> 00:03:47,080
Bake!

72
00:03:49,600 --> 00:03:54,240
The judges are expecting
flawless, patisserie-style slices.

73
00:03:54,320 --> 00:03:58,400
They must have been looking for words
that would scare the hell out of us.

74
00:03:58,480 --> 00:04:01,440
You can't afford to make
any mistakes in any part,

75
00:04:01,520 --> 00:04:03,720
and I make a lot of mistakes.

76
00:04:03,800 --> 00:04:05,680
I love Patisserie Week

77
00:04:05,760 --> 00:04:09,000
 it gives the bakers a chance
to show how skilful they can be.

78
00:04:09,080 --> 00:04:11,320
Going on for the semi-final.

79
00:04:11,400 --> 00:04:15,520
Going to measure ingredients precisely
and not lose track of what I'm doing.

80
00:04:16,080 --> 00:04:20,120
We're asking
for eight identical layered slices.

81
00:04:20,200 --> 00:04:22,600
I think there's going
to be nine layers in total.

82
00:04:22,680 --> 00:04:26,800
We want those lines to be visible,
clear and absolutely impeccable.

83
00:04:26,880 --> 00:04:30,080
This is all about finesse.
Exquisite flavours.

84
00:04:30,160 --> 00:04:32,120
This is my yuzu curd.

85
00:04:32,200 --> 00:04:34,840
It's a kind of cross between
a grapefruit and a lemon.

86
00:04:34,920 --> 00:04:36,240
It is a bit of a risk.

87
00:04:36,319 --> 00:04:38,319
The four bakers,
they've all had a handshake,

88
00:04:38,400 --> 00:04:40,960
and they've all been
Star Baker at least once.

89
00:04:41,040 --> 00:04:44,640
So, we do have the best of the best
in the tent at the moment.

90
00:04:46,680 --> 00:04:48,400
- Hello, Crystelle.
- Good morning.

91
00:04:48,480 --> 00:04:51,320
Crystelle, tell us about
your Signature slices.

92
00:04:51,400 --> 00:04:54,120
It's got coconut
and black sesame dacquoise,

93
00:04:54,200 --> 00:04:57,240
a yuzu curd,
black sesame and almond Joconde,

94
00:04:57,320 --> 00:05:00,000
and a white chocolate and coconut
Italian meringue buttercream,

95
00:05:00,080 --> 00:05:01,320
and those layers are repeated.

96
00:05:01,400 --> 00:05:02,800
Then a layer
of white chocolate ganache

97
00:05:02,880 --> 00:05:04,120
piped with whipped cream.

98
00:05:04,200 --> 00:05:06,920
- Very simple.
- Very, very simple.

99
00:05:07,240 --> 00:05:10,680
Crystelle is going way beyond
the three layers demanded by the brief.

100
00:05:10,760 --> 00:05:14,160
She'll use sesame to flavour
not just her four layers of sponge,

101
00:05:14,240 --> 00:05:17,440
but a caramel brittle
that sits on piped Chantilly cream,

102
00:05:17,520 --> 00:05:19,880
designed to help balance
the sharp yuzu curd.

103
00:05:20,200 --> 00:05:22,680
You're one step from the final.

104
00:05:22,760 --> 00:05:24,320
You have to think about that

105
00:05:24,400 --> 00:05:26,320
but you have to put that
right out of your mind.

106
00:05:26,400 --> 00:05:29,440
I don't want to feel pressure.
I want to bake and enjoy it.

107
00:05:29,520 --> 00:05:30,920
What else do you want? World peace?

108
00:05:31,000 --> 00:05:33,040
- And a full-body massage.
- World peace, er,

109
00:05:33,120 --> 00:05:35,000
an end to the pandemic.

110
00:05:35,080 --> 00:05:36,560
That's an absolute lie.

111
00:05:36,640 --> 00:05:38,920
You want this so bad,
it's eating you up inside.

112
00:05:39,000 --> 00:05:40,760
- Well
- Anyway, good luck. Bye-bye.

113
00:05:41,960 --> 00:05:45,640
All of the bakers are including
a whisked sponge called a Joconde.

114
00:05:45,720 --> 00:05:47,640
A Joconde is just
with egg whites and a bit of fat.

115
00:05:47,720 --> 00:05:51,760
And some sort of nut put through it,
so you could have almond or pistachio.

116
00:05:51,840 --> 00:05:53,680
There is no leavening agent,

117
00:05:53,760 --> 00:05:58,160
so you wanna make sure you put enough air
into both your whites and your yolks.

118
00:05:58,880 --> 00:06:00,320
This looks perfect to me.

119
00:06:00,400 --> 00:06:02,600
This now has
the flour and almonds.

120
00:06:02,680 --> 00:06:06,200
You just want to be gentle, but quick.

121
00:06:06,280 --> 00:06:08,520
If you're too rough, it won't rise,
'cause you knock all the air out.

122
00:06:08,600 --> 00:06:10,400
This is going in the oven immediately.

123
00:06:11,120 --> 00:06:14,400
It's a very thin sponge,
so it cooks very quickly.

124
00:06:16,040 --> 00:06:17,880
And in my notes it says, "Watch."

125
00:06:22,040 --> 00:06:24,240
Big mistake! Big mistake!

126
00:06:24,320 --> 00:06:25,840
Big mistake!

127
00:06:27,840 --> 00:06:30,720
- Giuseppe, good morning.
- Good morning, guys.

128
00:06:31,280 --> 00:06:32,640
What have you done here?

129
00:06:32,720 --> 00:06:36,360
I just put my batter
into the oven for baking,

130
00:06:36,440 --> 00:06:38,400
and realised the flour is here.

131
00:06:38,480 --> 00:06:41,920
Well, at least you realised before.

132
00:06:42,000 --> 00:06:44,720
- Phew!
- Tell us all about your layered slice.

133
00:06:44,800 --> 00:06:46,040
My layered slice

134
00:06:46,120 --> 00:06:50,880
is inspired to a quintessential
Italian cake which is tiramisu.

135
00:06:50,960 --> 00:06:51,880
Bravo!

136
00:06:52,200 --> 00:06:56,440
Giuseppe's giving his tiramisu
slice a twist with a layer of sultanas

137
00:06:56,520 --> 00:06:59,920
{\an8}stewed in Marsala wine between
the traditional coffee-soaked sponges,

138
00:07:00,000 --> 00:07:01,440
{\an8}and mascarpone pâté à bombe.

139
00:07:01,520 --> 00:07:04,160
{\An8}He'll be hoping no other
ingredients are forgotten.

140
00:07:05,800 --> 00:07:09,400
How can you possibly forget
to add flour to your batter?

141
00:07:09,480 --> 00:07:11,800
This is the tension playing tricks on me.

142
00:07:11,880 --> 00:07:14,840
At least Giuseppe only has
one sponge to contend with.

143
00:07:14,920 --> 00:07:19,200
I'm toasting my desiccated coconut
before I add it to my dacquoise.

144
00:07:19,280 --> 00:07:21,680
Crystelle
is making life doubly difficult,

145
00:07:21,760 --> 00:07:24,120
incorporating a second baked layer
to her slices.

146
00:07:24,200 --> 00:07:28,280
Once I've got the baked elements
and the buttercreams and curds done,

147
00:07:28,360 --> 00:07:30,040
it's then a case of assembly.

148
00:07:30,120 --> 00:07:32,280
Now, I'm doing a billion things at once.

149
00:07:36,960 --> 00:07:38,680
Happens to me all the time, man.

150
00:07:38,760 --> 00:07:40,160
You're coming out.

151
00:07:42,600 --> 00:07:43,520
Good texture.

152
00:07:44,920 --> 00:07:47,360
Five more minutes.
I'm gonna overbake it a bit

153
00:07:47,440 --> 00:07:50,720
 I'm gonna soak it in syrup,
so it can hold its integrity.

154
00:07:51,520 --> 00:07:55,000
I am making
a raspberry and chocolate slice.

155
00:07:55,080 --> 00:07:57,760
I want to make sure the flavour
of the raspberry comes across

156
00:07:57,840 --> 00:08:00,720
more than the chocolate,
'cause chocolate can be overpowering,

157
00:08:00,800 --> 00:08:02,440
but I want that raspberry
to punch them round the face.

158
00:08:02,760 --> 00:08:04,800
With a slender layer
of chocolate ganache

159
00:08:04,880 --> 00:08:06,880
{\an8}sandwiched between Joconde sponges,

160
00:08:06,960 --> 00:08:10,080
{\an8}supporting a raspberry mousse,
thin coating of raspberry jelly,

161
00:08:10,160 --> 00:08:11,720
and delicate decorations,

162
00:08:11,800 --> 00:08:14,800
Chigs' slices will be the epitome
of Parisian elegance.

163
00:08:15,120 --> 00:08:17,800
Over the weeks,
you've got better in your finesse.

164
00:08:17,880 --> 00:08:21,720
- This should play to your new strengths--
- Fingers crossed.

165
00:08:21,800 --> 00:08:24,760
If you want to get through to the final,
only one person can do that.

166
00:08:24,840 --> 00:08:25,800
Just me. I know.

167
00:08:25,880 --> 00:08:27,880
- Good luck.
- Thank you, guys. Appreciate it.

168
00:08:27,960 --> 00:08:29,240
- Good luck.
- Cheers, Matt.

169
00:08:30,120 --> 00:08:33,960
That meant a lot, that they've
noticed my finishing is getting better.

170
00:08:34,040 --> 00:08:35,720
But the pressure's there definitely now.

171
00:08:35,800 --> 00:08:40,280
I can't get him saying that, and then me
make an absolute mess of this.

172
00:08:41,000 --> 00:08:43,880
It's called
"Murder at the Opera."

173
00:08:43,960 --> 00:08:45,560
A variation of the opera cake.

174
00:08:45,640 --> 00:08:48,920
Chigs isn't the only baker
with a blood-red theme to his slices.

175
00:08:49,000 --> 00:08:51,000
My wife came up with the name.

176
00:08:51,080 --> 00:08:53,680
She tasted the beetroot,
thought it was crazy,

177
00:08:53,760 --> 00:08:55,720
er, but then really liked it.

178
00:08:56,039 --> 00:08:59,760
{\An8} Jürgen's opera cake-style slices
will feature two buttercreams,

179
00:08:59,840 --> 00:09:01,200
{\an8}beetroot and cassis,

180
00:09:01,280 --> 00:09:03,960
{\an8}separated by coffee liqueur-soaked
Joconde layers,

181
00:09:04,040 --> 00:09:07,080
coated in a chocolate glaze
and pierced by tuile daggers.

182
00:09:07,400 --> 00:09:09,600
I like the opera.
Probably my most favourite

183
00:09:09,680 --> 00:09:13,200
is Alban Berg's Wozzeck
 it's multi-layered.

184
00:09:13,280 --> 00:09:16,720
It has a lot of hidden things,
bit like my bakes.

185
00:09:17,400 --> 00:09:19,360
Gonna take out these bad boys.

186
00:09:19,440 --> 00:09:23,600
It's got a nice crust, which is good
 it will stop it from going soggy.

187
00:09:23,680 --> 00:09:26,240
Gonna get my mousse on the go.

188
00:09:26,320 --> 00:09:27,400
How long we got left now?

189
00:09:28,160 --> 00:09:29,920
Hey, Matt.
Can my friend do the time call?

190
00:09:30,000 --> 00:09:33,480
- Sure.
- Introducing Sharky Sharkerson.

191
00:09:33,560 --> 00:09:35,080
You ready, Sharky?
This is your big moment.

192
00:09:35,160 --> 00:09:36,760
They'll do what you gotta say, go!

193
00:09:37,320 --> 00:09:39,960
Hello, bakers.
You're halfway through the challenge.

194
00:09:40,040 --> 00:09:42,720
By the way, I'd like to say,
sharks get a very bad rap.

195
00:09:42,800 --> 00:09:44,320
All right, that's enough.

196
00:09:44,400 --> 00:09:47,720
Unbelievable. I told him to
stick to the script and project.

197
00:09:48,520 --> 00:09:50,560
Bakers, you're halfway through.

198
00:09:50,640 --> 00:09:52,520
In classic patisserie style,

199
00:09:52,600 --> 00:09:56,000
the judges are expecting silky-smooth
soft-set elements

200
00:09:56,080 --> 00:09:57,680
to complement the sponge layers.

201
00:09:57,760 --> 00:10:00,720
My meringue is turning into
meringue buttercream,

202
00:10:00,800 --> 00:10:03,320
'cause I'm throwing in
lots and lots of butter.

203
00:10:03,400 --> 00:10:06,560
Three of the bakers are making
meringue-based creams

204
00:10:06,640 --> 00:10:09,600
A pâté à bombe is Italian meringue
made with yolks rather than whites.

205
00:10:09,680 --> 00:10:12,480
that require heating
to pasteurise the eggs.

206
00:10:13,120 --> 00:10:16,280
- How do you know when that's done?
- When it's at 60 degrees.

207
00:10:16,360 --> 00:10:18,360
Forty-five.

208
00:10:18,440 --> 00:10:19,800
Fifteen to go!

209
00:10:19,880 --> 00:10:22,080
This is television.

210
00:10:23,240 --> 00:10:26,920
It's a time-consuming step
that Chigs has decided to avoid.

211
00:10:27,000 --> 00:10:31,280
In the mousse, I've got
raspberry puree, sugar and gelatin leaves,

212
00:10:31,360 --> 00:10:32,800
and whipping cream.

213
00:10:32,880 --> 00:10:35,600
And he's already started
constructing his layers.

214
00:10:35,680 --> 00:10:38,160
It'll go in the freezer
for the initial chill. I'll take it out,

215
00:10:38,240 --> 00:10:41,280
put my jelly on it, leave it in
the fridge for half an hour, 40 minutes.

216
00:10:41,360 --> 00:10:42,880
De-mould it, cut it, decorate it.

217
00:10:42,960 --> 00:10:44,120
That's it. Finished.

218
00:10:44,200 --> 00:10:46,280
That's gonna go in the freezer now.

219
00:10:47,120 --> 00:10:49,160
Fifty-two, 53--

220
00:10:49,240 --> 00:10:50,400
Excruciating.

221
00:10:50,480 --> 00:10:53,560
I'm blending
the mascarpone cream

222
00:10:53,640 --> 00:10:55,240
into the pâté à bombe.

223
00:10:55,320 --> 00:10:58,680
I feel like we did that together.
I hope we get to the final.

224
00:10:58,760 --> 00:11:00,600
- Yes.
- We're now a baking duo, right?

225
00:11:00,680 --> 00:11:02,400
- We're a baking duo, yes.
- Like Batman and Robin.

226
00:11:02,480 --> 00:11:04,520
I feel like you're Batman
and I'm definitely Robin.

227
00:11:05,600 --> 00:11:07,680
Yeah, that's good.

228
00:11:08,400 --> 00:11:11,400
I'm dividing up the buttercream
to flavour it.

229
00:11:11,480 --> 00:11:13,120
Beetroot pulp.

230
00:11:13,200 --> 00:11:14,600
I'm murdering my buttercream.

231
00:11:17,560 --> 00:11:19,240
Time is getting tight.

232
00:11:19,320 --> 00:11:22,240
The cooling down of the elements
is holding me back.

233
00:11:22,320 --> 00:11:25,680
- What's going on in there?
- That is sultanas drying out.

234
00:11:25,760 --> 00:11:27,720
It doesn't look appealing at the moment.

235
00:11:27,800 --> 00:11:30,120
Yes, a bit like a poo-ey porridge
at the moment.

236
00:11:30,200 --> 00:11:31,400
I didn't
want to say that but

237
00:11:31,480 --> 00:11:33,720
- Well, I didn't.
- that"s-- Oh, okay.

238
00:11:34,560 --> 00:11:37,600
While the rest of the bakers
start to assemble their layers

239
00:11:38,680 --> 00:11:39,880
Oh, God!

240
00:11:39,960 --> 00:11:42,840
Chigs is already working
on his finishing touches.

241
00:11:42,920 --> 00:11:46,240
That's about a millimetre,
maybe two millimetres, of jelly,

242
00:11:46,320 --> 00:11:48,080
so that should set pretty quickly.

243
00:11:48,160 --> 00:11:50,600
I'm not gonna lie,
I will be gutted if I got kicked out now.

244
00:11:50,680 --> 00:11:52,600
If it's rubbery,
or the ganache is too thick,

245
00:11:52,680 --> 00:11:55,600
the sponge isn't cooked properly,
then you're out, pretty much.

246
00:11:56,560 --> 00:11:58,440
Bakers, you have half an hour left.

247
00:11:58,520 --> 00:12:00,840
- You're done?
- I've got to decorate it.

248
00:12:00,920 --> 00:12:03,320
- I have to wait for this.
- How long is the chilling time?

249
00:12:03,400 --> 00:12:05,560
As long as I can get.

250
00:12:05,640 --> 00:12:08,000
Just need to be careful here.

251
00:12:09,920 --> 00:12:11,120
Yeah, boy.

252
00:12:12,320 --> 00:12:14,040
Right. Freezer.

253
00:12:15,480 --> 00:12:19,160
The sultanas are not as cold
as I'd like them to be.

254
00:12:19,240 --> 00:12:20,480
But I can't wait.

255
00:12:21,200 --> 00:12:24,440
It smells really good.
I'm looking forward to try this one.

256
00:12:24,520 --> 00:12:27,320
These are
the little decorations to go on top.

257
00:12:27,400 --> 00:12:29,560
Caramel and sesame seeds.

258
00:12:29,640 --> 00:12:32,520
It's ridiculous when you think
about this in the cold light of day.

259
00:12:32,600 --> 00:12:35,800
A man making chocolate triangles

260
00:12:35,880 --> 00:12:38,440
to impress an orange man
with very blue eyes.

261
00:12:38,520 --> 00:12:41,200
- Think about that, let that sink in.
- Fair enough.

262
00:12:44,720 --> 00:12:46,200
This is tuile paste.

263
00:12:46,280 --> 00:12:48,040
We don't know what the murder is,

264
00:12:48,120 --> 00:12:50,720
we just have the evidence
as blood and dagger.

265
00:12:50,800 --> 00:12:53,480
I'm gonna need ten minutes
to do the final assembly,

266
00:12:53,560 --> 00:12:55,200
so can you give me the ten minutes call?

267
00:12:55,280 --> 00:12:56,560
Going in.

268
00:12:57,120 --> 00:13:00,040
And I really have to watch that.
It's so easy to burn.

269
00:13:00,760 --> 00:13:01,600
I wanna get it out.

270
00:13:01,680 --> 00:13:04,320
Bakers, you have ten minutes left.

271
00:13:04,400 --> 00:13:05,600
This is very close.

272
00:13:09,000 --> 00:13:12,800
The bakers have been told
to ensure their slices are identical.

273
00:13:12,880 --> 00:13:13,840
Going well so far.

274
00:13:13,920 --> 00:13:16,640
I think that one's going
well-er than that one.

275
00:13:16,720 --> 00:13:19,320
Yeah, this bit here
These are the things they'll pick up on.

276
00:13:19,400 --> 00:13:21,960
It's making me angry thinking
about them picking up on that.

277
00:13:22,520 --> 00:13:25,960
If they do pick up on that,
I'll sweep Paul's legs.

278
00:13:26,040 --> 00:13:28,360
Like I'm in Cobra Kai.

279
00:13:29,280 --> 00:13:30,760
It's cutting okay.

280
00:13:30,840 --> 00:13:32,960
Oh, God! I feel like I'm giving birth.

281
00:13:33,560 --> 00:13:36,120
Sorry, not that I've ever done
that before.

282
00:13:41,440 --> 00:13:44,400
Now is the main bit, just wanna make sure
they're all the same size.

283
00:13:46,040 --> 00:13:47,760
Commit to the cut.

284
00:13:47,840 --> 00:13:48,680
Oh, yes.

285
00:13:48,760 --> 00:13:50,520
Come on, cack-handed Lil, you can do this.

286
00:13:54,680 --> 00:13:57,160
Look at that one.
That's a good one, innit?

287
00:14:00,720 --> 00:14:02,760
This should be fine.
I'm shaking.

288
00:14:07,120 --> 00:14:09,000
You have one minute left!

289
00:14:10,400 --> 00:14:11,960
I can't stop shaking.

290
00:14:12,640 --> 00:14:14,000
It should go like that.

291
00:14:16,120 --> 00:14:18,960
The buttercream
isn't as set as I wanted.

292
00:14:19,040 --> 00:14:21,720
And they're not exactly the same size.

293
00:14:24,600 --> 00:14:26,840
The more I look at them,
the more I'm not happy with them.

294
00:14:26,920 --> 00:14:28,720
Neat enough, I think.

295
00:14:29,400 --> 00:14:33,280
Bakers, your time is up!

296
00:14:33,360 --> 00:14:34,920
Yeah, just a second.

297
00:14:35,760 --> 00:14:39,320
Please place your slices
at the end of your stations.

298
00:14:40,320 --> 00:14:42,640
You all right?

299
00:14:44,200 --> 00:14:45,480
Mamma mia!

300
00:14:51,840 --> 00:14:54,760
The bakers' layered slices
are ready to be judged

301
00:14:54,840 --> 00:14:56,440
by Prue and Paul.

302
00:14:57,000 --> 00:14:58,200
- Chigs.
- Hi.

303
00:15:01,680 --> 00:15:03,480
{\An8}- It looks good, Chigs.
- Thank you.

304
00:15:03,560 --> 00:15:06,720
I like them a lot. You've managed
to create nice, sharp lines.

305
00:15:06,800 --> 00:15:09,760
- Very Parisian.
- Making my mouth water.

306
00:15:17,880 --> 00:15:21,240
emm, I like the sponge in there.
The sponge is good.

307
00:15:21,320 --> 00:15:24,080
I think you've got just enough chocolate
there to marry it with the raspberry.

308
00:15:25,120 --> 00:15:26,280
- Mmm.
- Are you serious?

309
00:15:26,360 --> 00:15:27,640
Absolutely.

310
00:15:28,560 --> 00:15:29,440
Thank you.

311
00:15:29,520 --> 00:15:31,800
I was a bit nervous
 that chocolate is quite strong.

312
00:15:31,880 --> 00:15:34,040
Then I took it with the raspberry,
and it's perfect.

313
00:15:34,120 --> 00:15:36,040
- Yeah.
- So, that was all right, then.

314
00:15:36,120 --> 00:15:37,440
- Well done.
- Thank you very much.

315
00:15:37,520 --> 00:15:38,560
- Thank you, Chigs.
- Thank you, guys.

316
00:15:39,400 --> 00:15:41,200
- Not bad.
- Thank you.

317
00:15:46,960 --> 00:15:50,280
{\An8}Very nice, Jürgen.
The layers look stark, sharp.

318
00:15:50,360 --> 00:15:51,480
The daggers make it,

319
00:15:51,560 --> 00:15:54,640
'cause it does look very different
from a traditional opera cake.

320
00:15:56,280 --> 00:15:57,240
Thank you.

321
00:16:02,680 --> 00:16:04,360
I think that's sensational.

322
00:16:04,440 --> 00:16:06,440
- Thank you.
- The textures are absolutely perfect.

323
00:16:07,240 --> 00:16:08,320
I like it, but I don't love it.

324
00:16:08,400 --> 00:16:12,040
The flavour I do get is coffee.
And a bit of chocolate.

325
00:16:12,120 --> 00:16:14,080
I cannot taste anything else.

326
00:16:14,160 --> 00:16:17,160
Beetroot will bring colour and sweetness,
but it won't bring flavour.

327
00:16:17,240 --> 00:16:19,320
Textures are spot-on, though,
I'll give you that.

328
00:16:19,400 --> 00:16:21,800
Pity I'm not the one
who hands out handshakes.

329
00:16:21,880 --> 00:16:24,000
- Thank you.
- I'll give you two.

330
00:16:29,240 --> 00:16:30,800
{\An8} They're very unusual.

331
00:16:31,400 --> 00:16:32,480
Really striking.

332
00:16:32,560 --> 00:16:36,000
- Exotic caterpillar colours.
- That's exactly what I was going for.

333
00:16:36,080 --> 00:16:38,040
I hope so.

334
00:16:39,920 --> 00:16:43,840
It's quite an unusual texture
 the dacquoise is really chewy.

335
00:16:47,440 --> 00:16:50,280
Yuzu is such a beautiful flavour.

336
00:16:50,360 --> 00:16:52,520
But then you're left with the sesame

337
00:16:52,600 --> 00:16:55,720
and that gorgeous texture of the creams
and the sponges going through there.

338
00:16:56,880 --> 00:16:58,400
Oh, my God.

339
00:16:59,000 --> 00:17:00,960
Well done.

340
00:17:01,040 --> 00:17:04,680
Crystelle, that's absolutely
deserved  it's very striking.

341
00:17:04,760 --> 00:17:07,440
It's absolutely delicious.
It's a little bit of genius.

342
00:17:07,520 --> 00:17:09,280
I've never had
anything like that before.

343
00:17:09,360 --> 00:17:11,320
- Well done.
- Thank you so much.

344
00:17:11,400 --> 00:17:12,960
- Thank you.
- Well done.

345
00:17:13,040 --> 00:17:15,920
- What's happening to my life?
- You haven't woken up yet.

346
00:17:16,000 --> 00:17:18,120
- This is a dream.
- Yeah.

347
00:17:22,200 --> 00:17:25,839
{\An8}It's really very elegant,
and looks very stylish.

348
00:17:32,839 --> 00:17:35,559
 the Joconde is soaked,
it's so soft.

349
00:17:35,640 --> 00:17:37,319
- It's just delicious.
- It is.

350
00:17:39,760 --> 00:17:42,280
How annoying is that?

351
00:17:42,360 --> 00:17:43,640
The masala wine in there,

352
00:17:43,720 --> 00:17:46,840
and the stewed sultanas
gives that little bit of body to it.

353
00:17:46,920 --> 00:17:48,480
Sorry, I don't understand
anything you're saying.

354
00:17:48,560 --> 00:17:51,000
I'm just trying to fight back

355
00:17:51,080 --> 00:17:56,320
I don't think I've ever had an afternoon
in the tent as satisfactory as this one.

356
00:17:56,400 --> 00:17:58,480
- Wow.
- Three handshakes!

357
00:17:58,560 --> 00:18:01,000
- Excellent.
- You're gonna have to retire.

358
00:18:01,080 --> 00:18:02,960
- Well done, mate. Amazing.
- Thank you.

359
00:18:04,080 --> 00:18:07,840
- Sorry, Jürgen.
- You got a handshake from me, all right?

360
00:18:07,920 --> 00:18:09,120
I'd have given you one.

361
00:18:09,200 --> 00:18:10,680
Okay.

362
00:18:10,760 --> 00:18:13,280
Going from, "My slices
don't look as polished

363
00:18:13,360 --> 00:18:14,760
as I would have liked them to be,"

364
00:18:14,840 --> 00:18:17,800
to handshake, I was ecstatic.

365
00:18:18,360 --> 00:18:20,280
Well,
when he took out his hand,

366
00:18:20,360 --> 00:18:22,680
I just thought of my family
jumping for joy

367
00:18:22,760 --> 00:18:26,240
 I literally told them yesterday,
"This isn't going to be my week."

368
00:18:26,320 --> 00:18:28,400
And they went, "Crystelle, be positive."

369
00:18:28,480 --> 00:18:30,360
So I'm kind of being positive
for them, really.

370
00:18:30,440 --> 00:18:33,960
And I'm really happy.
As a collective, we've done really well.

371
00:18:34,040 --> 00:18:36,280
Don't mean nothing today,
handshake don't mean anything.

372
00:18:36,360 --> 00:18:37,920
Just giving them out willy-nilly.

373
00:18:38,000 --> 00:18:40,920
There were three handshakes
in the tent. I didn't get one.

374
00:18:41,000 --> 00:18:42,960
The judges were divided.

375
00:18:43,040 --> 00:18:44,920
Bottom line, I'm in trouble now.

376
00:18:50,440 --> 00:18:53,920
For the bakers, the pressure
of Patisserie Week is about to rise

377
00:18:54,920 --> 00:18:57,440
as they face their toughest Technical yet.

378
00:18:58,680 --> 00:19:01,040
Hello, bakers.
Welcome back to the tent.

379
00:19:01,120 --> 00:19:03,040
It's time for your Technical Challenge,

380
00:19:03,120 --> 00:19:06,560
which today has been set for you
by the adorable Prue.

381
00:19:06,640 --> 00:19:10,600
- Prue, ay words of wisdom?
- Yes. Use your time wisely.

382
00:19:10,680 --> 00:19:14,720
And remember that setting and chilling
are really important.

383
00:19:14,800 --> 00:19:17,760
As ever, the Technical Challenge
will be judged blind.

384
00:19:17,840 --> 00:19:20,880
So we're gonna have to ask
these two to leave the tent.

385
00:19:20,960 --> 00:19:21,960
Bye-bye.

386
00:19:22,800 --> 00:19:23,840
Where do you think they're going?

387
00:19:23,920 --> 00:19:26,200
Prue's taking Paul to a safari park

388
00:19:26,280 --> 00:19:28,280
so he can be released
back in with the gorillas.

389
00:19:28,360 --> 00:19:31,920
Oh. Yes, I heard about
the new silverback breeding programme.

390
00:19:32,000 --> 00:19:33,240
That's great.

391
00:19:33,320 --> 00:19:34,680
Now, for your Technical Challenge,

392
00:19:34,760 --> 00:19:38,080
Prue would love you
to make a Sable Breton tart.

393
00:19:38,160 --> 00:19:42,080
Your tart should consist
of a Sable Breton pastry

394
00:19:42,160 --> 00:19:46,360
topped with raspberry confiture
and piped pistachio creme mousseline.

395
00:19:46,440 --> 00:19:48,640
It must be filled with fresh berries

396
00:19:48,720 --> 00:19:52,960
and decorated with gilded meringue kisses
and chocolate curls.

397
00:19:53,040 --> 00:19:56,400
You have two hours and 45 minutes.

398
00:19:56,480 --> 00:19:57,320
On your marks.

399
00:19:57,400 --> 00:19:58,360
- Get set.
- Bake.

400
00:20:01,920 --> 00:20:04,320
Ay, caramba. Look at all this stuff.

401
00:20:04,400 --> 00:20:06,520
I've heard of Sable Breton.

402
00:20:06,600 --> 00:20:08,520
I think, essentially,
we know what we're doing.

403
00:20:08,600 --> 00:20:11,000
I ain't got a clue what's going on.

404
00:20:11,680 --> 00:20:14,240
I don't know anything they said
besides pistachio and fruit.

405
00:20:16,360 --> 00:20:19,720
Semi finals, then, Prue,
and you've chosen a Sable Breton tart.

406
00:20:19,800 --> 00:20:21,600
- It's quite complicated, isn't it?
- It is.

407
00:20:21,680 --> 00:20:23,640
They have to do
quite a lot of things.

408
00:20:23,720 --> 00:20:25,800
They've got to make a Sable Breton bottom,

409
00:20:25,880 --> 00:20:28,160
which is a very thick biscuit.

410
00:20:28,240 --> 00:20:30,920
And then there's a thin layer
of raspberry confiture,

411
00:20:31,000 --> 00:20:32,280
French for jam.

412
00:20:32,360 --> 00:20:35,680
And then mousseline
flavoured with pistachio.

413
00:20:35,760 --> 00:20:37,240
Then the raspberries and strawberries,

414
00:20:37,320 --> 00:20:40,280
meringue kisses,
and curls of tempered chocolate.

415
00:20:40,360 --> 00:20:42,080
So where could they go wrong with this?

416
00:20:42,160 --> 00:20:45,200
They might not understand
that this thing doesn't have sides.

417
00:20:45,280 --> 00:20:49,560
They just cut the pastry out,
plonk it in the tin to get that nice edge.

418
00:20:49,640 --> 00:20:51,040
Right. That could catch them out.

419
00:20:51,120 --> 00:20:54,480
And they have to watch
their setting and chilling.

420
00:20:54,560 --> 00:20:57,120
That creme mousseline
really has to be thick enough

421
00:20:57,200 --> 00:21:01,280
not to run down the sides,
but soft enough to get the perfect shape.

422
00:21:02,280 --> 00:21:04,040
It almost looks like a sponge.

423
00:21:04,120 --> 00:21:05,200
It does.

424
00:21:05,920 --> 00:21:07,640
It's buttery and light
like a shortbread.

425
00:21:07,720 --> 00:21:09,440
- Not as sweet as a shortbread.
- No.

426
00:21:09,520 --> 00:21:11,920
It's gorgeous.
The French know what they're doing.

427
00:21:12,000 --> 00:21:13,880
- I know.
- Aren't they annoying?

428
00:21:13,960 --> 00:21:17,640
I do like the mousseline,
the texture's lovely, it's nice and light.

429
00:21:17,720 --> 00:21:20,600
I'm not sure how the bakers
are going to deal with this.

430
00:21:20,680 --> 00:21:22,440
From the Sable to the mousseline,

431
00:21:22,520 --> 00:21:24,840
will they be able
to get their timings right? I don't know.

432
00:21:24,920 --> 00:21:27,320
But it is the semi final.
We know they're very good.

433
00:21:27,400 --> 00:21:29,360
So, let's go and see.

434
00:21:31,160 --> 00:21:34,560
So, I'm starting with the Sable dough,
'cause that needs to chill.

435
00:21:34,640 --> 00:21:37,560
The first step is,
"Whisk the egg yolks and caster sugar."

436
00:21:37,640 --> 00:21:40,440
"Add softened butter,
and then the dry ingredients."

437
00:21:40,520 --> 00:21:42,480
This is fancy butter,
it's Brittany butter.

438
00:21:42,560 --> 00:21:45,880
I suppose that's what makes
this breton tart a breton tart.

439
00:21:46,600 --> 00:21:48,840
I'm just adding the dry ingredients.

440
00:21:48,920 --> 00:21:52,000
I think the key here
is just not to overwork the dough

441
00:21:52,080 --> 00:21:53,280
like any shortcrust.

442
00:21:53,960 --> 00:21:57,120
I do it by hand
 I can be gentler than the machine.

443
00:21:58,480 --> 00:22:00,800
I want to keep the dough very short.

444
00:22:01,920 --> 00:22:03,280
That's the dough done, I think.

445
00:22:03,360 --> 00:22:06,560
Now, it says "chill." I don't know
if I should freeze or fridge it.

446
00:22:06,640 --> 00:22:09,240
I think I'm gonna put it in the fridge.
It says "chill," not freeze, so

447
00:22:09,320 --> 00:22:10,680
Okay. Oh.

448
00:22:11,760 --> 00:22:14,160
Right. That's step one done.

449
00:22:14,240 --> 00:22:15,680
- Hello.
- Hi, Noel.

450
00:22:15,760 --> 00:22:17,240
Well, I just thought that was wrong.

451
00:22:17,320 --> 00:22:20,480
Everyone getting a handshake
except for Jürgy-pops.

452
00:22:20,560 --> 00:22:22,440
But I feel like you're strong enough

453
00:22:22,520 --> 00:22:24,760
- I should be--
- to rise from the ashes.

454
00:22:24,840 --> 00:22:25,920
I should be able to.

455
00:22:26,000 --> 00:22:27,800
I just thought I'd check in,
see if you're all right.

456
00:22:27,880 --> 00:22:28,720
You seem fine.

457
00:22:28,800 --> 00:22:31,200
You're not going to get caught up
in all the hysteria, are you?

458
00:22:31,280 --> 00:22:32,640
It's not your style.

459
00:22:32,720 --> 00:22:34,120
- You're the jazz baker.
- Hmm.

460
00:22:35,120 --> 00:22:36,240
Just probably go back

461
00:22:36,320 --> 00:22:38,280
and play some Miles Davis
on your trombone, right?

462
00:22:38,760 --> 00:22:41,320
- Something like that.
- You, silhouetted against the moon--

463
00:22:41,400 --> 00:22:43,600
- I'm gonna get some raspberries.
- Okay, bye-bye.

464
00:22:43,680 --> 00:22:46,000
Sable done. For meringue kisses,
make meringue.

465
00:22:46,080 --> 00:22:47,560
Okay, so one medium egg white.

466
00:22:47,640 --> 00:22:49,440
Probably should've used a smaller bowl.

467
00:22:55,720 --> 00:22:56,600
How is this looking?

468
00:22:56,680 --> 00:22:59,400
Still really runny.
I don't know if I'm doing this right.

469
00:23:02,320 --> 00:23:03,240
Looks done.

470
00:23:03,320 --> 00:23:04,800
I might start again.

471
00:23:04,880 --> 00:23:08,640
I just feel like that's not looking
like what a meringue should look like.

472
00:23:08,720 --> 00:23:10,400
I'm making these very small,

473
00:23:10,480 --> 00:23:13,120
'cause the smaller they are,
the quicker they will be to bake.

474
00:23:13,200 --> 00:23:15,880
Is there a piping nozzle here?
Have they given us a nozzle?

475
00:23:18,520 --> 00:23:19,520
Nope.

476
00:23:21,080 --> 00:23:23,360
This looks more like
the meringue we know and love.

477
00:23:26,000 --> 00:23:27,240
Can't fit any more on.
Let's go.

478
00:23:27,800 --> 00:23:29,320
These are gonna take about--

479
00:23:30,840 --> 00:23:32,160
I don't know. I'll have to keep checking.

480
00:23:32,240 --> 00:23:35,640
Okay, meringue kisses are done.
Right. Make the raspberry confiture.

481
00:23:37,280 --> 00:23:40,120
Oh, it's a piping nozzle
to make the meringue kisses.

482
00:23:40,200 --> 00:23:41,760
Now they're in the oven,
I can't do anything about it.

483
00:23:41,840 --> 00:23:44,680
All right. Step number three,
we make the raspberry confiture.

484
00:23:44,760 --> 00:23:47,120
Raspberry confiture.
Am I saying that right? "Confiture."

485
00:23:47,200 --> 00:23:49,040
Raspberries, jam sugar and pectin.

486
00:23:49,120 --> 00:23:51,120
That's just jam. Right?

487
00:23:51,200 --> 00:23:53,960
Confiture is like a jam,
but it's got bits of fruit.

488
00:23:54,040 --> 00:23:55,080
It's a bit more rustic.

489
00:23:55,160 --> 00:23:58,240
Right, okay.
"Make pistachio paste and use--"

490
00:23:58,960 --> 00:24:00,200
What?

491
00:24:00,280 --> 00:24:02,600
"Use to make pistachio creme mousseline."

492
00:24:02,680 --> 00:24:04,880
Creme mousselini. Right. emm--

493
00:24:05,440 --> 00:24:08,960
Creme mousseline is creme pat,
with additional butter.

494
00:24:09,040 --> 00:24:12,640
I've got my egg yolks,
flour and sugar here.

495
00:24:12,720 --> 00:24:15,800
And I'm just tempering this
with vanilla-infused milk.

496
00:24:15,880 --> 00:24:16,760
This is done.

497
00:24:17,480 --> 00:24:20,440
While it's still warm,
I think I put the butter in.

498
00:24:21,560 --> 00:24:24,560
Just going to make sure
that butter all melts into there.

499
00:24:24,640 --> 00:24:26,560
- Hey, Matt, how's it going? Good?
- Good, thanks.

500
00:24:26,640 --> 00:24:28,400
- How's it going for you?
- Yeah, all right.

501
00:24:28,480 --> 00:24:31,400
I'm making some sort of creme mousseline.

502
00:24:31,480 --> 00:24:33,400
Named after the, er,
Italian dictator Mussolini.

503
00:24:33,480 --> 00:24:35,840
But that's what I thought,
it was called creme Mussolini.

504
00:24:35,920 --> 00:24:37,880
- They said, "No, Chigs, that's wrong."
- Yeah.

505
00:24:37,960 --> 00:24:39,880
How'd you feel about the handshake?

506
00:24:39,960 --> 00:24:42,240
Yeah, it was good. I was happy. And then--

507
00:24:42,320 --> 00:24:44,000
- Everyone else got one.
- Crystelle got one.

508
00:24:44,080 --> 00:24:45,640
And then he got one.

509
00:24:45,720 --> 00:24:47,720
That's extraordinary. I don't think
that's ever happened in the tent.

510
00:24:47,800 --> 00:24:49,400
- Never?
- I don't think so.

511
00:24:49,480 --> 00:24:51,240
I don't watch this show.

512
00:24:51,320 --> 00:24:52,440
I watch the other side.

513
00:24:52,520 --> 00:24:54,080
Good.

514
00:24:54,160 --> 00:24:57,440
I'm assuming that's the right stage
to add the pistachio paste.

515
00:24:58,000 --> 00:24:59,480
Now, it doesn't say how much to put in.

516
00:25:00,280 --> 00:25:03,000
I added my pistachios
to the creme mousseline.

517
00:25:03,640 --> 00:25:05,760
- That is looking good.
- Whack it all in.

518
00:25:05,840 --> 00:25:07,800
They want pistachio taste,
I'll give them pistachio.

519
00:25:07,880 --> 00:25:10,000
Looks good to me.
Certainly green.

520
00:25:10,080 --> 00:25:12,600
Mmm, oh! Tastes really pistachio-y.

521
00:25:12,680 --> 00:25:14,920
Just needs to chill now.
I'll pop this in the fridge.

522
00:25:18,560 --> 00:25:20,840
Bakers, you are halfway through.

523
00:25:20,920 --> 00:25:21,920
Approaching one hour

524
00:25:22,000 --> 00:25:24,240
that the meringue kisses
have been in the oven.

525
00:25:24,320 --> 00:25:25,320
Gonna take them out.

526
00:25:25,960 --> 00:25:29,560
I don't want them to brown.
Ah, there we go. They're done.

527
00:25:29,640 --> 00:25:31,000
They're perfectly baked.

528
00:25:31,080 --> 00:25:32,160
They, er, look good.

529
00:25:32,240 --> 00:25:34,560
It's not really French patisserie, is it,
that colour?

530
00:25:34,640 --> 00:25:36,720
They're not supposed to be
brown like that.

531
00:25:37,560 --> 00:25:41,200
- Oh, my God, look at Jürgen's. Perfect.
- I'm happy with them. Next step.

532
00:25:41,280 --> 00:25:44,120
"Roll and cut the Sable dough
to fit the tin."

533
00:25:44,920 --> 00:25:48,280
I'm assuming this dough
is gonna have to be really thin.

534
00:25:48,360 --> 00:25:51,200
Just trying to gauge
if the tart needs sides.

535
00:25:51,840 --> 00:25:55,560
It just says, "Roll out the Sable dough
and fit it in the tin."

536
00:25:55,640 --> 00:25:57,720
I just don't know if
it's supposed to be a sideless pastry.

537
00:25:57,800 --> 00:25:59,120
I just don't know.

538
00:25:59,200 --> 00:26:02,600
Do you go up the sides
or just put it in the bottom?

539
00:26:03,440 --> 00:26:07,000
Sable Breton is usually baked
as a thick layer,

540
00:26:07,080 --> 00:26:08,400
as far as I remember.

541
00:26:09,200 --> 00:26:10,160
I'm not gonna do the sides.

542
00:26:10,240 --> 00:26:13,240
I'm gonna roll it out
so it just fits the circle.

543
00:26:13,320 --> 00:26:14,280
Right.

544
00:26:15,120 --> 00:26:17,160
This dough melts literally in your hands.

545
00:26:18,920 --> 00:26:20,400
Right. We're in.

546
00:26:20,480 --> 00:26:23,920
I expect that
to bake for 25 minutes.

547
00:26:24,000 --> 00:26:26,720
I'm gonna say, this thickness,
about 20 minutes.

548
00:26:27,240 --> 00:26:29,560
So I'm gonna be heating this
at least 20 minutes.

549
00:26:29,640 --> 00:26:31,840
Okay, I hope
that was the right thing to do.

550
00:26:31,920 --> 00:26:33,680
- But it's in now.
- What was I gonna do now?

551
00:26:33,760 --> 00:26:34,960
Er, chocolate.

552
00:26:35,040 --> 00:26:38,440
"For chocolate decorations,
using the acetate rectangles,

553
00:26:38,520 --> 00:26:40,480
the long edge of the chocolate cone,

554
00:26:40,560 --> 00:26:43,040
and narrow glass to make chocolate curls."

555
00:26:43,120 --> 00:26:44,440
Oh, tempering chocolate.
I can do that that.

556
00:26:44,520 --> 00:26:47,560
Right. That needs to melt.

557
00:26:47,640 --> 00:26:50,240
This is the bit. This is the magic.
Watch this.

558
00:26:51,440 --> 00:26:53,120
Little prayer to the chocolate god.

559
00:26:53,200 --> 00:26:54,240
Please!

560
00:26:54,320 --> 00:26:56,800
- And I'm not gonna touch it.
- Please make me good.

561
00:26:56,880 --> 00:27:00,600
I don't want the wrath of Paul Hollywood.

562
00:27:02,360 --> 00:27:04,600
Look at that. Boom.

563
00:27:04,680 --> 00:27:07,320
Well for now, so good so far.

564
00:27:07,400 --> 00:27:09,360
Give me a shout
when you're gonna put that in there

565
00:27:09,440 --> 00:27:10,320
'cause I want to see that.

566
00:27:11,280 --> 00:27:14,360
- Come on.
- That looks okay, actually.

567
00:27:15,240 --> 00:27:17,640
- What the hell?
- Look at that.

568
00:27:17,720 --> 00:27:20,560
You were supposed to call me back.
We had a deal, an agreement.

569
00:27:20,640 --> 00:27:24,280
- Sorry. I'm multitasking already.
- You forgot me, didn't you?

570
00:27:24,360 --> 00:27:26,320
- What do you think?
- Yeah, I liked it.

571
00:27:26,400 --> 00:27:28,760
But I'd have liked it more
if you'd have let me watch.

572
00:27:30,160 --> 00:27:32,200
It's had 20 minutes. Yeah.

573
00:27:32,280 --> 00:27:34,080
Oh, man.

574
00:27:34,160 --> 00:27:36,480
The sides have collapsed in.

575
00:27:36,560 --> 00:27:39,440
Quite frankly,
that is not patisserie standard.

576
00:27:39,520 --> 00:27:41,360
I think it's looking good.

577
00:27:41,440 --> 00:27:43,600
It needs to be golden,
like a nice shortbread.

578
00:27:43,680 --> 00:27:46,360
Right. Do I stick this in the freezer?
'Cause it needs to chill.

579
00:27:46,440 --> 00:27:48,520
I want to cool this very quickly

580
00:27:48,600 --> 00:27:53,880
so that I can put the fillings
and the decorations on it.

581
00:27:54,880 --> 00:27:56,840
Bakers, you have 15 minutes left.

582
00:27:57,720 --> 00:28:01,240
"To assemble, spread remaining
confiture over the Sable base"

583
00:28:01,320 --> 00:28:02,920
"leaving a one-centimetre pastry border."

584
00:28:03,520 --> 00:28:04,840
This looks delicious.

585
00:28:05,960 --> 00:28:07,960
Just a massive
Jammie Dodger, innit?

586
00:28:08,040 --> 00:28:11,360
"Pipe the pistachio creme mousseline
over the confiture and chill."

587
00:28:11,920 --> 00:28:14,760
All right, I'm gonna wait
 this has not set yet.

588
00:28:15,640 --> 00:28:16,960
Ooh. It's very thick.

589
00:28:19,160 --> 00:28:21,240
So I'm gonna do
just big fat stars.

590
00:28:26,520 --> 00:28:28,560
Oh, careful.

591
00:28:29,960 --> 00:28:33,160
Right. I need to chill this again.
How long do we have?

592
00:28:33,240 --> 00:28:35,960
Bakers, you have five minutes left.

593
00:28:36,040 --> 00:28:38,120
I don't think I have time.
I should just start assembling.

594
00:28:38,200 --> 00:28:40,920
Now the question is,
should I go for a pattern?

595
00:28:41,000 --> 00:28:44,440
I think it should be
a fairly random arrangement.

596
00:28:44,520 --> 00:28:45,640
I'll go for a pattern.

597
00:28:46,400 --> 00:28:47,760
My creme pat's not setting.

598
00:28:48,560 --> 00:28:50,280
I'll just put it on.
Nothing I can do about it.

599
00:28:54,280 --> 00:28:58,400
Ah, I'm losing all the definition.
It's turning into liquid.

600
00:29:01,200 --> 00:29:04,040
There you go. Now it's time to glaze this.

601
00:29:05,000 --> 00:29:07,760
Surely that's enough
strawberries for that tiny little tart.

602
00:29:07,840 --> 00:29:09,560
Nah, it's just not set.

603
00:29:09,640 --> 00:29:12,800
Everything's just oozing back out.
This needs to go in the fridge again.

604
00:29:12,880 --> 00:29:14,760
Meringues. Let's get gilding.

605
00:29:16,240 --> 00:29:17,720
This is gold leaf.

606
00:29:19,680 --> 00:29:21,800
Look, I'm shrinking.
Can you see I'm shrinking?

607
00:29:21,880 --> 00:29:23,720
Oh, this is going from bad to worse.

608
00:29:23,800 --> 00:29:26,720
Bakers, you have one minute left.

609
00:29:27,760 --> 00:29:29,280
It looks a mess.

610
00:29:29,360 --> 00:29:31,280
I can do this. I can do this.

611
00:29:36,040 --> 00:29:37,400
This doesn't
look like French patisserie.

612
00:29:38,040 --> 00:29:40,400
Do I pipe more?
Maybe I'll just do a little.

613
00:29:43,640 --> 00:29:47,400
Bakers, your time is up.

614
00:29:50,000 --> 00:29:51,480
That's it.

615
00:29:51,560 --> 00:29:54,680
Oh, my God, I don't even think
my local corner shop would sell this.

616
00:29:55,800 --> 00:30:00,280
Please bring your bakes to the table
and place them behind your photograph.

617
00:30:01,080 --> 00:30:04,000
Prue and Paul
are looking for patisserie perfection.

618
00:30:04,080 --> 00:30:07,360
Each Sable Breton should have
a thick, crumbly base

619
00:30:07,440 --> 00:30:09,520
topped with raspberry confiture

620
00:30:09,600 --> 00:30:12,480
and beautifully set
pistachio creme mousseline,

621
00:30:12,560 --> 00:30:15,800
elegantly decorated with fruit,
gilded meringue kisses

622
00:30:15,880 --> 00:30:17,320
and chocolate curls.

623
00:30:19,560 --> 00:30:21,800
- They all look very different.
- Hmm.

624
00:30:22,600 --> 00:30:24,160
This one looks pretty.

625
00:30:25,040 --> 00:30:27,200
But the base is very, very thin.

626
00:30:27,280 --> 00:30:29,800
- Should be much thicker than that.
- Yeah.

627
00:30:31,560 --> 00:30:34,760
The baker's tried to make it
like a conventional tart.

628
00:30:34,840 --> 00:30:36,640
- Not flat.
- Yeah.

629
00:30:36,720 --> 00:30:39,000
Where's the rest of the
strawberries and raspberries?

630
00:30:40,800 --> 00:30:44,440
It's a little bit dense on the biscuit,
but it does taste quite nice.

631
00:30:45,120 --> 00:30:47,960
Moving on. From the mousseline upwards,
that looks good.

632
00:30:48,040 --> 00:30:50,520
But that base is very, very thin.

633
00:30:50,600 --> 00:30:52,240
That looks a bit overbaked.

634
00:30:52,320 --> 00:30:55,400
Let's have a look.
I think it is slightly overbaked.

635
00:30:57,720 --> 00:30:59,800
Actually, it tastes quite good.

636
00:30:59,880 --> 00:31:02,880
Everything else is good.
I'm just not happy with that biscuit.

637
00:31:03,400 --> 00:31:05,960
The mousseline on this
is terrible on number three.

638
00:31:06,040 --> 00:31:09,760
And those meringue kisses
are not well piped.

639
00:31:09,840 --> 00:31:12,720
And that mousseline
has not set at all has it?

640
00:31:14,360 --> 00:31:17,040
This is not a proper biscuit base,
it's a bit soft.

641
00:31:17,120 --> 00:31:19,600
- Hmm. It's underbaked.
- Mmm.

642
00:31:19,680 --> 00:31:23,240
Not helped by very wet mousseline,
which will make it soggy anyway.

643
00:31:23,320 --> 00:31:25,040
- Hmm.
- Okay.

644
00:31:25,800 --> 00:31:26,960
This is very pretty.

645
00:31:27,520 --> 00:31:29,440
And it has got small
little Italian kisses.

646
00:31:30,000 --> 00:31:32,320
I'd like to see
more of a dome of the fruit.

647
00:31:33,200 --> 00:31:34,360
And inside

648
00:31:35,880 --> 00:31:36,800
very thin.

649
00:31:36,880 --> 00:31:40,120
I think the baker's tried to make it
like a conventional flan.

650
00:31:42,400 --> 00:31:43,720
- Flavour's good.
- Hmm.

651
00:31:43,800 --> 00:31:44,680
Okay.

652
00:31:45,480 --> 00:31:49,720
Prue and Paul will now rank
the Sable Breton from worst to best.

653
00:31:50,400 --> 00:31:52,520
All right, in last place is this one.

654
00:31:53,560 --> 00:31:56,440
Chigs, underbaked, mousseline is not set.

655
00:31:56,520 --> 00:31:57,680
But besides that, it's fine.

656
00:31:59,200 --> 00:32:00,040
Cheers.

657
00:32:00,120 --> 00:32:01,600
In third place, we have this one.

658
00:32:02,440 --> 00:32:06,160
Crystelle, the biscuit is a little thin,
but the flavour's nice.

659
00:32:07,120 --> 00:32:08,400
In second, we have this one.

660
00:32:08,960 --> 00:32:11,400
- Whose is this?
- That's me.

661
00:32:11,480 --> 00:32:15,440
Giuseppe, the Sable was far too thin,
but the overall appearance was quite nice.

662
00:32:16,240 --> 00:32:21,360
Which means, Jürgen, the biscuit base
is a fraction overbaked,

663
00:32:21,440 --> 00:32:23,560
but otherwise it's a very good Sable.

664
00:32:23,640 --> 00:32:25,480
- Thank you.
- Well done.

665
00:32:27,360 --> 00:32:28,720
That went very well.

666
00:32:28,800 --> 00:32:30,000
What a relief.

667
00:32:30,080 --> 00:32:32,360
I certainly will sleep better tonight.

668
00:32:32,840 --> 00:32:34,320
Second last is not great.

669
00:32:34,400 --> 00:32:36,360
But I just didn't want to come last

670
00:32:36,440 --> 00:32:40,000
 that would have put me
in a really scary position.

671
00:32:40,080 --> 00:32:42,520
The Technical was a disaster.

672
00:32:42,600 --> 00:32:44,280
That's probably my worst bake.

673
00:32:44,360 --> 00:32:46,440
Out of the 26 bakes we've done,
that's my worst one.

674
00:32:46,520 --> 00:32:49,080
Very, very happy.
Second position. Fantastic.

675
00:32:49,160 --> 00:32:50,560
The first day was very positive,

676
00:32:50,640 --> 00:32:52,600
which is a good position
to start the second day.

677
00:32:52,680 --> 00:32:55,760
The Showstopper of patisserie
is very difficult.

678
00:32:55,840 --> 00:32:58,440
Er, I expect a very tense day tomorrow.

679
00:32:58,520 --> 00:33:00,640
I do better
with my back against the wall,

680
00:33:00,720 --> 00:33:02,320
so I'll come out swinging tomorrow.

681
00:33:06,400 --> 00:33:08,360
There's just
the Showstopper Challenge left

682
00:33:08,440 --> 00:33:12,080
before Prue and Paul will decide
who will be crowned Star Baker

683
00:33:12,160 --> 00:33:14,400
and who'll miss out
on a place in the final.

684
00:33:14,480 --> 00:33:16,200
Okay.

685
00:33:18,520 --> 00:33:22,640
Hello, bakers, welcome back to the tent.
It's time for your Showstopper Challenge.

686
00:33:22,720 --> 00:33:28,440
Yes, the judges would like you to create
a spectacular themed banquet display,

687
00:33:28,520 --> 00:33:33,120
comprising of at least
12 individual entremets desserts,

688
00:33:33,200 --> 00:33:37,120
arranged around a beautifully
crafted edible centrepiece.

689
00:33:37,200 --> 00:33:40,960
You have five hours
for your entremets desserts.

690
00:33:41,040 --> 00:33:44,280
Minus the three and a half hours
that me and Matt come 'round

691
00:33:44,360 --> 00:33:47,040
and witter in your ear
about any old nonsense.

692
00:33:47,120 --> 00:33:49,200
- Yeah, sorry about that.
- On your marks.

693
00:33:49,280 --> 00:33:51,240
- Get set.
- Bake!

694
00:33:53,000 --> 00:33:56,360
Getting into my zone.
Feeling confident to pull this off.

695
00:33:56,440 --> 00:34:01,320
I'm ready to fight and do my best
and enjoy it, most importantly.

696
00:34:02,000 --> 00:34:03,240
It's Showstopper time,

697
00:34:03,320 --> 00:34:07,360
and we've asked the bakers
to produce a themed entremet display.

698
00:34:07,440 --> 00:34:08,760
Now, this is going to be

699
00:34:08,840 --> 00:34:11,600
one of the most difficult challenges
they've ever done in the tent.

700
00:34:11,680 --> 00:34:14,080
I didn't know
what a flipping entremet was.

701
00:34:14,160 --> 00:34:16,720
Entremet.
This is not normal stuff.

702
00:34:16,800 --> 00:34:18,720
An entremet is a delicate dessert.

703
00:34:18,800 --> 00:34:22,440
It's layer upon layer
of beautiful textures and flavours.

704
00:34:22,520 --> 00:34:25,040
What I'm looking for more than anything
is finesse.

705
00:34:25,119 --> 00:34:30,679
When you cut into them, they must look
absolutely staggeringly pretty.

706
00:34:30,760 --> 00:34:33,920
We're certainly stepping
outside of the home baking skills here.

707
00:34:34,000 --> 00:34:36,880
It's very complex, gonna be a long day.

708
00:34:36,960 --> 00:34:38,719
The bakers do have five hours,

709
00:34:38,800 --> 00:34:42,639
but this is the semi finals
so we want to see what they can do.

710
00:34:42,719 --> 00:34:46,320
The more skills they can show us
in this banquet display, the better.

711
00:34:46,840 --> 00:34:49,440
Oh! Need to stop doing that to myself.

712
00:34:49,520 --> 00:34:51,960
There are a few bakers
fighting for their place in the final.

713
00:34:52,040 --> 00:34:54,800
And I can't call who's gonna go through.

714
00:34:54,880 --> 00:34:57,000
But it's gonna be interesting.

715
00:34:58,440 --> 00:35:01,080
- Giuseppe, hello.
- Buongiorno.

716
00:35:01,159 --> 00:35:04,199
Tell us all about your entremet display.

717
00:35:04,280 --> 00:35:06,280
So, my display's gonna be inspired

718
00:35:06,360 --> 00:35:09,800
by a city that I've lived in
for about ten years in Tuscany.

719
00:35:09,880 --> 00:35:10,760
That's Pisa.

720
00:35:10,840 --> 00:35:15,480
So, the centrepiece is gonna be
a representation

721
00:35:15,560 --> 00:35:19,720
that requires some imagination
of the Leaning Tower.

722
00:35:20,040 --> 00:35:22,000
Giuseppe
will fashion his leaning tower

723
00:35:22,080 --> 00:35:23,880
from puffed rice and marshmallow

724
00:35:23,960 --> 00:35:27,600
{\an8}while his domed entremet will feature
a chocolate custard and cherry insert

725
00:35:27,680 --> 00:35:29,400
{\an8}surrounded by pine nut bavarois.

726
00:35:29,720 --> 00:35:32,880
- That all sounds very Tuscan.
- It does. Sounds delicious.

727
00:35:32,960 --> 00:35:34,920
- That was the plan.
- And have you practised this?

728
00:35:35,520 --> 00:35:38,040
Er, if I'm honest, start to finish? No.

729
00:35:38,120 --> 00:35:41,520
So if it comes out wonky,
I got a justification.

730
00:35:44,720 --> 00:35:46,400
Making a raspberry pulp.

731
00:35:46,480 --> 00:35:51,720
This is the basis for my raspberry jelly
as well as the raspberry Bavarian.

732
00:35:51,800 --> 00:35:55,320
Jürgen, too, has been inspired
by his love of architecture.

733
00:35:55,400 --> 00:35:58,240
My bake is the Torii gate in the sea.

734
00:35:58,320 --> 00:36:00,280
It's a Japanese gate.

735
00:36:00,360 --> 00:36:03,240
Typically, they are
at the entrance to Shinto temples.

736
00:36:03,320 --> 00:36:07,880
And when I was young,
I got a children's, er, encyclopaedia.

737
00:36:07,960 --> 00:36:10,720
One picture in there
that particularly fascinated me

738
00:36:10,800 --> 00:36:14,280
was a picture
of this Japanese temple gate.

739
00:36:14,360 --> 00:36:17,240
Jürgen will construct
his Torii gate from gingerbread

740
00:36:17,320 --> 00:36:21,840
{\an8}whilst a fleet of Japanese entremets boats
will contain layers of genoise sponge,

741
00:36:21,920 --> 00:36:24,760
{\an8}raspberry jelly and no less
than three Bavarian creams,

742
00:36:24,840 --> 00:36:26,680
{\an8}white chocolate, raspberry and matcha.

743
00:36:27,000 --> 00:36:31,160
I occasionally love matcha,
but mostly it's too strong for me.

744
00:36:31,240 --> 00:36:33,160
It can be an acquired taste,

745
00:36:33,240 --> 00:36:35,440
but I find when you activate the matcha,

746
00:36:35,520 --> 00:36:38,200
you need to heat it to about
80 degrees in some liquid.

747
00:36:38,280 --> 00:36:39,360
Does that make it milder?

748
00:36:39,440 --> 00:36:42,320
It makes it milder.
It takes the grassy flavour away.

749
00:36:42,400 --> 00:36:44,440
Your flavour combinations
are normally very good.

750
00:36:44,520 --> 00:36:46,400
It's a very original idea. Lovely.

751
00:36:46,480 --> 00:36:49,000
- Thank you.
- Sounds amazing, good luck, Jürgen.

752
00:36:49,800 --> 00:36:51,160
At five hours,

753
00:36:51,240 --> 00:36:54,640
this is the longest challenge
the bakers have faced so far.

754
00:36:54,720 --> 00:36:56,600
I've got a lot to do today.

755
00:36:56,680 --> 00:36:59,760
Entremets are about
multitasking until you almost faint.

756
00:36:59,840 --> 00:37:02,200
I'm building
the Bavarian inserts.

757
00:37:02,280 --> 00:37:04,920
The insert is the first thing
that I have to start making,

758
00:37:05,000 --> 00:37:05,960
'cause that needs to freeze

759
00:37:06,040 --> 00:37:08,880
before I can start
working on anything else around it.

760
00:37:08,960 --> 00:37:11,000
- Next.
- Pine nut bavarois.

761
00:37:11,080 --> 00:37:13,440
Not only
must every flavour pack a punch

762
00:37:13,520 --> 00:37:15,680
Roasting them
releases a lot of flavour.

763
00:37:15,760 --> 00:37:18,240
This little bunch of pine nuts
is flavouring 12 entremets.

764
00:37:18,320 --> 00:37:21,080
they must also work together
in perfect harmony.

765
00:37:21,160 --> 00:37:22,600
This is matcha powder.

766
00:37:22,680 --> 00:37:24,760
I need to make the matcha Bavarian.

767
00:37:24,840 --> 00:37:26,720
Matcha flavour shouldn't be overly strong,

768
00:37:26,800 --> 00:37:29,240
but it should balance
the tartness of the raspberries.

769
00:37:29,320 --> 00:37:30,920
But that's not all.

770
00:37:31,000 --> 00:37:32,360
I've added four sheets of gelatin.

771
00:37:32,440 --> 00:37:36,160
When it comes to textures,
patisserie demands perfection.

772
00:37:36,800 --> 00:37:39,080
The texture of Bavarois
is very difficult to get right

773
00:37:39,160 --> 00:37:40,960
 it needs to be very soft.

774
00:37:41,040 --> 00:37:43,480
But it's very easy
to overdo the gelatin element

775
00:37:43,560 --> 00:37:45,680
and get it too thick and rubbery.

776
00:37:45,760 --> 00:37:46,840
Okay.

777
00:37:46,920 --> 00:37:49,160
And, with a place
in the final at stake

778
00:37:49,240 --> 00:37:52,080
I am doing vanilla and coconut
cremeux centres.

779
00:37:52,160 --> 00:37:54,480
Crystelle's taking no chances.

780
00:37:54,560 --> 00:37:59,000
When in practice I did them, they set,
but I was worried they set a bit too much.

781
00:37:59,080 --> 00:38:01,640
I'm going to do
two almost-identical batches,

782
00:38:01,720 --> 00:38:04,560
but one has just got
one less sheet of gelatin.

783
00:38:04,640 --> 00:38:07,360
Crystelle's vanilla
and coconut cremeux centres

784
00:38:07,440 --> 00:38:11,080
{\an8}will be encased by mango bavarois
and a punchy passion fruit jelly.

785
00:38:11,160 --> 00:38:14,080
Her tropical entremets
will surround a wedding-themed centrepiece

786
00:38:14,160 --> 00:38:15,840
dedicated to sister Chantelle,

787
00:38:15,920 --> 00:38:18,920
whose nuptials
have been sadly paused by the pandemic.

788
00:38:19,000 --> 00:38:20,760
- What are you making?
- This is a Swiss meringue.

789
00:38:20,840 --> 00:38:23,280
I'm doing a little meringue flower arch.

790
00:38:23,360 --> 00:38:25,360
- Real arch, can you get under it?
- Er, yeah.

791
00:38:25,440 --> 00:38:28,120
- Can you limbo under it?
- If you limbo really far down.

792
00:38:28,200 --> 00:38:29,160
You look like you're dressed to limbo.

793
00:38:29,240 --> 00:38:32,240
Yeah, I actually once
won a limbo competition on holiday.

794
00:38:33,160 --> 00:38:36,360
- I'm deadly serious. Of course I did.
- Of course you did.

795
00:38:36,440 --> 00:38:38,160
I feel like I might have
limboed at a party

796
00:38:38,240 --> 00:38:39,960
- and was quite good at it.
- Really?

797
00:38:40,040 --> 00:38:41,560
We should do a limbo-off.

798
00:38:41,640 --> 00:38:45,480
If you get-- If you get
to the final, we'll do a limbo-off.

799
00:38:45,560 --> 00:38:48,440
Oh, well, that's not gonna happen.
I mean, yeah, yeah.

800
00:38:48,520 --> 00:38:49,400
Deal.

801
00:38:49,480 --> 00:38:52,480
- Hi, Chigs.
- Hey, Paul. Hi.

802
00:38:52,560 --> 00:38:54,120
Crystelle's not the only baker

803
00:38:54,200 --> 00:38:56,560
putting family at the heart
of their entremets display.

804
00:38:56,640 --> 00:38:59,960
My Showstopper is called, "The Apple
Doesn't Fall Far from the Tree."

805
00:39:00,040 --> 00:39:02,800
It's based around an apple tree
my grandparents had in their garden.

806
00:39:02,880 --> 00:39:04,080
We used to play around it as kids.

807
00:39:04,160 --> 00:39:06,680
So my centrepiece
is going to be in the shape of a tree.

808
00:39:07,000 --> 00:39:09,440
Nestled under
his cinnamon-biscuit apple tree,

809
00:39:09,520 --> 00:39:12,640
Chigs' entremets will be filled
with a caramelised apple insert,

810
00:39:12,720 --> 00:39:14,240
{\an8}caramel and white chocolate mousse,

811
00:39:14,320 --> 00:39:17,840
{\an8}and coated in a dark chocolate shell
and shiny red mirror glaze.

812
00:39:18,160 --> 00:39:20,280
This has never worked for me in practice.

813
00:39:20,360 --> 00:39:22,160
Don't say that in front of the judges.

814
00:39:22,240 --> 00:39:23,960
Why would you do it then?

815
00:39:24,040 --> 00:39:27,200
It hasn't worked  when I set
the chocolate around it,

816
00:39:27,280 --> 00:39:28,480
I put a stick in it to dip it.

817
00:39:28,560 --> 00:39:30,640
When I take
the stick out, it always cracks.

818
00:39:30,720 --> 00:39:34,160
So, today, I've never tried it,
I'm gonna use toothpicks instead.

819
00:39:34,240 --> 00:39:36,440
- Good luck, Chigs.
- Thank you, guys.

820
00:39:36,520 --> 00:39:38,000
Do some praying.

821
00:39:39,600 --> 00:39:41,040
I love that you're living on the edge.

822
00:39:41,120 --> 00:39:42,120
You have to!

823
00:39:42,200 --> 00:39:45,240
I have practised it,
it's just something's always gone wrong.

824
00:39:45,320 --> 00:39:47,240
Today is the day
I need to pull it out the bag.

825
00:39:48,600 --> 00:39:51,000
Bakers, you are halfway through.

826
00:39:51,080 --> 00:39:53,320
I feel like
my legs are getting longer, no?

827
00:39:53,400 --> 00:39:54,400
No.

828
00:39:54,480 --> 00:39:56,480
All the elements are done now.

829
00:39:56,560 --> 00:39:58,720
I've gotta get
the entremets in the freezer,

830
00:39:58,800 --> 00:40:00,560
setting for as long as they can

831
00:40:00,640 --> 00:40:03,200
so they hold their shape
when I take them out of the moulds.

832
00:40:03,280 --> 00:40:05,160
The Joconde sponge is ready.

833
00:40:06,080 --> 00:40:07,760
That was close.

834
00:40:08,400 --> 00:40:12,000
Mango bavarois is here.
I'm gonna fill these.

835
00:40:12,080 --> 00:40:13,960
Then put my cremeux inserts inside.

836
00:40:15,080 --> 00:40:18,800
I put the apple pie insert in
and I'm topping up with some more mouse.

837
00:40:18,880 --> 00:40:22,560
The cherry's a perfect colour for this.
It gives it a nice burst of flavour.

838
00:40:22,640 --> 00:40:24,720
Just in the centre and it's very chewy.

839
00:40:24,800 --> 00:40:28,200
The whole thing is very soft
so you need something with more bite.

840
00:40:28,280 --> 00:40:30,800
These seem
a little bit wobbly, but--

841
00:40:31,920 --> 00:40:34,200
Oh! They're set.

842
00:40:35,440 --> 00:40:36,840
This is genoise sponge.

843
00:40:36,920 --> 00:40:39,520
I need to set the jelly
on top of this this sponge

844
00:40:39,600 --> 00:40:41,680
before I can get the entremets built.

845
00:40:43,240 --> 00:40:46,000
Freeze baby, freeze.

846
00:40:46,640 --> 00:40:47,680
Jelly's in.

847
00:40:48,800 --> 00:40:51,040
- Right. Done.
- Biscuit.

848
00:40:51,120 --> 00:40:53,720
Preparing the dough for my centrepiece.

849
00:40:53,800 --> 00:40:56,520
It's gingerbread.
It is wonderful dough to work with.

850
00:40:56,600 --> 00:40:58,320
This is a simple cinnamon biscuit.

851
00:40:58,400 --> 00:41:01,440
I'm gonna bake it for a bit longer
so it's crispier and snappier as well.

852
00:41:01,520 --> 00:41:03,880
I don't want it
to be like gingerbread, where it's soft.

853
00:41:03,960 --> 00:41:06,640
And while Jürgen's
intricate Japanese Temple gate

854
00:41:06,720 --> 00:41:10,320
requires batch-baking
nearly 40 individual pieces of biscuit

855
00:41:10,400 --> 00:41:13,040
Going in for ten.

856
00:41:14,680 --> 00:41:16,160
I'll do this thing again.

857
00:41:16,240 --> 00:41:18,280
Chigs' time-saving tree design

858
00:41:18,360 --> 00:41:22,000
- The template for the biscuit.
- consists of just two pieces.

859
00:41:22,080 --> 00:41:23,480
Twenty minutes.

860
00:41:23,560 --> 00:41:25,640
But Giuseppe
and Crystelle's centrepiece

861
00:41:25,720 --> 00:41:28,120
I'm making my big edible wreath.

862
00:41:28,200 --> 00:41:30,240
requires no oven time at all.

863
00:41:30,320 --> 00:41:33,120
This is puffed rice,
the bricks and mortar of my leaning tower.

864
00:41:33,200 --> 00:41:34,800
Puffed rice is very light,

865
00:41:34,880 --> 00:41:37,440
so it's a good option
for constructing things.

866
00:41:37,520 --> 00:41:39,960
It's not heavy, so it shouldn't collapse.

867
00:41:40,040 --> 00:41:42,960
With his first batch
of gingerbread in the oven

868
00:41:43,040 --> 00:41:44,800
and jelly layers set

869
00:41:44,880 --> 00:41:46,320
Okay, here we go.

870
00:41:46,400 --> 00:41:50,480
for Jürgen, entremet assembly
can finally begin.

871
00:41:50,560 --> 00:41:52,280
I'm very slightly behind.

872
00:41:52,760 --> 00:41:55,200
I need to get the entremets frozen,

873
00:41:55,280 --> 00:41:57,960
otherwise they just stick
to the mould and crumble.

874
00:42:01,440 --> 00:42:05,080
- What're you doing?
- Hello. I am smoothing down a candle.

875
00:42:05,160 --> 00:42:07,520
So, how's your bake going?
Have these been baked yet?

876
00:42:07,600 --> 00:42:08,440
They have been baked.

877
00:42:08,520 --> 00:42:13,320
They're little doves which are going
to go on top of my entremets.

878
00:42:14,240 --> 00:42:17,200
I'm just putting the candle in the hole.

879
00:42:21,000 --> 00:42:23,640
- emm
- So it's gone in the hole.

880
00:42:23,720 --> 00:42:26,600
and I'm just going to,
emm, smooth it down.

881
00:42:26,680 --> 00:42:28,800
Oh, my Lord, I don't think
I can take much more of this.

882
00:42:30,200 --> 00:42:32,680
Bakers, you have an hour left.

883
00:42:33,480 --> 00:42:36,040
That's a good colour.
That's a great colour,

884
00:42:36,120 --> 00:42:39,800
Possibly a little bit overdone,
but better overdone in this one.

885
00:42:39,880 --> 00:42:42,640
Nice and stable. That's the last lot.

886
00:42:42,720 --> 00:42:44,760
Now I'm smoothing out the two logs.

887
00:42:46,480 --> 00:42:50,080
This will be the main tower,
and that smaller one will be the top.

888
00:42:51,000 --> 00:42:52,360
This is Swiss meringue.

889
00:42:52,440 --> 00:42:53,840
You put two different colours
in one piping bag

890
00:42:53,920 --> 00:42:56,360
and out pops a little swirled beauty.

891
00:42:56,440 --> 00:42:58,600
How are you, Jürgs? Nice colour.

892
00:42:58,680 --> 00:43:01,360
- Wonderful, isn't it?
- That is an intense red.

893
00:43:01,440 --> 00:43:02,680
That's like hell.

894
00:43:02,760 --> 00:43:04,960
Well, it's a gateway to something else.

895
00:43:05,040 --> 00:43:07,320
- Gateway
- to the final.

896
00:43:08,520 --> 00:43:11,320
Is that what you're doing? Clever boy.

897
00:43:11,400 --> 00:43:14,760
Might be. I don't want to put
the letters on the wall, so to speak.

898
00:43:14,840 --> 00:43:16,880
I feel like you're building
your own metaphor.

899
00:43:16,960 --> 00:43:17,880
Indeed.

900
00:43:17,960 --> 00:43:20,840
If I overbake this,
this whole thing can crack.

901
00:43:20,920 --> 00:43:24,960
So it's a very tricky thing
that I've decided to do for my structure.

902
00:43:25,880 --> 00:43:27,560
We'll see how it fits.

903
00:43:30,320 --> 00:43:31,200
Yeah, baby.

904
00:43:34,760 --> 00:43:36,880
I hit it!

905
00:43:39,040 --> 00:43:41,320
Don't worry, it's okay.
Just stick it together with icing.

906
00:43:42,240 --> 00:43:46,320
I need to make sure the entremets set.
Need to take them out of the moulds.

907
00:43:46,920 --> 00:43:50,040
They're completely frozen.
They're very well set, which is good.

908
00:43:50,120 --> 00:43:52,680
They feel really soft,
and I don't know why,

909
00:43:52,760 --> 00:43:55,800
but I'm just gonna have to go with it.
Oh, God.

910
00:43:55,880 --> 00:43:58,520
Just stay calm Crystelle, stay calm.

911
00:43:58,600 --> 00:43:59,800
Okay.

912
00:43:59,880 --> 00:44:01,760
Houston, we've got sails.

913
00:44:01,840 --> 00:44:03,920
Assembly time, definitely.

914
00:44:04,000 --> 00:44:05,120
This is isomalt.

915
00:44:05,200 --> 00:44:08,800
I'm using it to stick
my Torii gate together.

916
00:44:08,880 --> 00:44:12,920
Doing a very abstract swirl.
Okay, I have to glaze my entremets.

917
00:44:13,000 --> 00:44:15,440
Breathe, woman. Okay.

918
00:44:15,520 --> 00:44:18,880
Noel told me he thinks
you look like Robert De Niro.

919
00:44:18,960 --> 00:44:20,480
- Can you do the impression?
- Which one?

920
00:44:20,560 --> 00:44:22,280
You talking to me?

921
00:44:22,360 --> 00:44:25,640
- Are you talking to me?
- Is that from Taxi Driver?

922
00:44:25,720 --> 00:44:26,800
Yeah, that's Taxi Driver.

923
00:44:26,880 --> 00:44:28,200
- Can you do that?
- I can't do the face.

924
00:44:28,280 --> 00:44:29,720
- No.
- I can certainly do the--

925
00:44:29,800 --> 00:44:32,120
- Yeah.
- Is it stuck?

926
00:44:32,880 --> 00:44:33,720
Oh.

927
00:44:34,600 --> 00:44:37,280
- Yeah. I'll go and get
- Get it sorted out.

928
00:44:37,360 --> 00:44:40,120
- Cheers. Thank you.
- Good luck with your bake.

929
00:44:41,760 --> 00:44:45,360
The thickness of the glaze
is just right to cover everything.

930
00:44:45,440 --> 00:44:47,200
Now I'm gonna dunk.

931
00:44:48,880 --> 00:44:50,720
It still ain't perfect,
but it's the best I've ever had it.

932
00:44:51,720 --> 00:44:53,400
Engineering begins.

933
00:44:54,600 --> 00:44:56,560
Going over it more than once.

934
00:44:57,520 --> 00:44:59,600
I'm ruining this, jeez.

935
00:44:59,680 --> 00:45:01,120
This is not going well.

936
00:45:02,920 --> 00:45:05,400
Jürgen. You all good?

937
00:45:05,480 --> 00:45:06,640
One piece is missing.

938
00:45:09,160 --> 00:45:10,880
I'm sure I cut it out.

939
00:45:10,960 --> 00:45:13,400
Without this piece, it won't go up.

940
00:45:16,520 --> 00:45:18,200
How much time?

941
00:45:18,280 --> 00:45:21,840
Bakers, you have
half of an entire hour left.

942
00:45:22,560 --> 00:45:25,280
Oh,
this is going to be super tight.

943
00:45:25,360 --> 00:45:27,720
This is just madness.

944
00:45:28,840 --> 00:45:32,880
Just suddenly realised I have a lot to do
and really not a lot of time.

945
00:45:36,120 --> 00:45:39,720
- Yes. I'm happy with those.
- I've gotta quickly make some apple stems.

946
00:45:39,800 --> 00:45:44,840
So I'm doing pine cones,
roses, leaves, made out of butter cream.

947
00:45:47,200 --> 00:45:48,320
They're coming out.

948
00:45:51,560 --> 00:45:54,480
That is the missing bit
slotting right in now. Yeah?

949
00:45:54,560 --> 00:45:56,440
- Yeah.
- Yes! Jürgen.

950
00:45:56,520 --> 00:45:58,560
It's not red enough,
it's gonna be a Pink Lady.

951
00:45:59,680 --> 00:46:01,280
Breathe, breathe, breathe.

952
00:46:02,360 --> 00:46:05,400
Oh, for God's sake, no.

953
00:46:12,440 --> 00:46:15,160
This is gonna be so tight.

954
00:46:19,120 --> 00:46:21,600
Never underestimate
an Italian engineer.

955
00:46:21,680 --> 00:46:25,680
When it comes to make wonky buildings,
we're always first in the game.

956
00:46:29,560 --> 00:46:30,400
Ooh

957
00:46:31,920 --> 00:46:33,560
Going in for the glaze.

958
00:46:36,640 --> 00:46:38,480
Please don't crack.

959
00:46:42,160 --> 00:46:43,840
Oh, come on.

960
00:46:46,880 --> 00:46:48,280
I don't think
that's gonna stay.

961
00:46:48,360 --> 00:46:49,960
It's gonna have to stay.

962
00:46:50,040 --> 00:46:52,720
Oh, God, please don't fall,
please don't fall.

963
00:46:52,800 --> 00:46:55,480
Bakers, you have one minute left.

964
00:46:55,560 --> 00:46:57,720
This is getting tight.

965
00:46:59,840 --> 00:47:00,800
Come on.

966
00:47:04,360 --> 00:47:06,040
Ah, it's breaking.

967
00:47:06,120 --> 00:47:09,640
Weddings are goddamn stressful.
Maybe it's a sign I shouldn't get married.

968
00:47:09,720 --> 00:47:11,400
I'm proper shaking.

969
00:47:15,760 --> 00:47:17,720
Bakers, your time is up.

970
00:47:20,240 --> 00:47:23,160
Please step away from your bakes.

971
00:47:27,800 --> 00:47:29,800
- Well done.
- Well done, kids.

972
00:47:29,880 --> 00:47:32,640
That was a monster challenge.

973
00:47:32,720 --> 00:47:33,880
That was epic.

974
00:47:33,960 --> 00:47:36,040
Look at Jürgen's, it's unbelievable.

975
00:47:36,520 --> 00:47:38,400
Does it surprise you?

976
00:47:38,960 --> 00:47:41,400
That was the most intense thing.

977
00:47:41,480 --> 00:47:43,400
I just want to say
well done to you all.

978
00:47:43,480 --> 00:47:46,480
Yeah, guys, well done.
Do you know what? I'm proud of us.

979
00:47:48,280 --> 00:47:49,400
Yeah.

980
00:47:53,040 --> 00:47:57,000
It's judgement time for the bakers'
showstopping entremets displays.

981
00:47:58,120 --> 00:48:01,080
Jürgen, would you like to bring up
your Showstopper, please?

982
00:48:09,120 --> 00:48:11,680
Love the gate. It's very authentic.

983
00:48:11,760 --> 00:48:15,320
The colour of the entremets
don't really draw you in.

984
00:48:15,400 --> 00:48:16,960
It's a bit bland.

985
00:48:17,040 --> 00:48:20,040
This shape is perfect
for those little Japanese boats,

986
00:48:20,120 --> 00:48:23,600
but if you'd had time, you could have
piped some detail on them

987
00:48:23,680 --> 00:48:26,160
or something to have
made them stand out a bit more.

988
00:48:29,160 --> 00:48:30,200
Hmm.

989
00:48:31,160 --> 00:48:32,400
That's very interesting.

990
00:48:32,480 --> 00:48:35,240
Different layers of taste,
one after another.

991
00:48:35,320 --> 00:48:37,160
Your raspberry jelly's
got a nice kick to it.

992
00:48:37,240 --> 00:48:40,040
And that matcha
is hidden by the raspberry.

993
00:48:40,120 --> 00:48:43,080
There's still a hint,
but the raspberry comes through.

994
00:48:43,160 --> 00:48:46,160
You didn't want it the other way,
it would've been dry on the palate.

995
00:48:46,240 --> 00:48:48,560
- Thank you.
- Well done.

996
00:48:48,640 --> 00:48:49,760
Well done, Jürgen.

997
00:48:51,360 --> 00:48:52,680
Well done, Jürgen.

998
00:48:53,240 --> 00:48:54,400
Thank you.

999
00:49:03,320 --> 00:49:06,160
Giuseppe, you said
you hadn't even practised this.

1000
00:49:06,240 --> 00:49:09,960
It's just amazing. It's leaning
more than the Leaning Tower of Pisa.

1001
00:49:10,040 --> 00:49:12,840
I think I made the leaning tower
wonkier than it is.

1002
00:49:12,920 --> 00:49:15,720
These look fairly straightforward
on the outside.

1003
00:49:15,800 --> 00:49:18,800
All the work, of course,
with an entremet, is on the inside.

1004
00:49:18,880 --> 00:49:21,360
- Yeah.
- Oh, lovely.

1005
00:49:21,440 --> 00:49:23,600
- Beautiful green.
- Hmm.

1006
00:49:29,120 --> 00:49:31,000
The bavarois is very delicious,

1007
00:49:31,080 --> 00:49:32,520
but the pine nut's
not coming through very well.

1008
00:49:32,600 --> 00:49:33,880
Oh, okay.

1009
00:49:33,960 --> 00:49:36,800
Without that cherry,
you really would be hunting for flavours.

1010
00:49:37,560 --> 00:49:40,000
Having said that,
all your textures are spot-on.

1011
00:49:40,080 --> 00:49:40,920
Thank you.

1012
00:49:42,160 --> 00:49:43,520
Well done.

1013
00:49:43,600 --> 00:49:45,360
Well done, Giuseppe.

1014
00:49:53,520 --> 00:49:55,520
- It's very impressive.
- Thank you.

1015
00:49:55,600 --> 00:49:59,360
I'm knocked back by the purple colour.
They look more like a plums.

1016
00:49:59,440 --> 00:50:02,040
I should've put
more red colouring in the glaze.

1017
00:50:02,120 --> 00:50:05,240
- Pink ladies, that's what they are.
- Yeah, right.

1018
00:50:05,320 --> 00:50:07,280
I love that they're sitting on a biscuit.

1019
00:50:07,360 --> 00:50:09,360
And the biscuit looks well baked as well.

1020
00:50:16,760 --> 00:50:17,720
Hmm.

1021
00:50:17,800 --> 00:50:20,080
It's exceptional.

1022
00:50:20,160 --> 00:50:22,600
Your apple
has got a little tartness to it.

1023
00:50:22,680 --> 00:50:25,520
You can taste the caramel
in the bavarois as well.

1024
00:50:25,600 --> 00:50:27,960
And you have that slight
bitterness from the chocolate.

1025
00:50:28,040 --> 00:50:30,840
So you've got all the flavours
correctly balanced

1026
00:50:30,920 --> 00:50:32,720
to create an apple scene with the tree.

1027
00:50:33,480 --> 00:50:36,200
You've really been
on a journey, haven't you?

1028
00:50:36,280 --> 00:50:37,880
You started baking last year.

1029
00:50:39,720 --> 00:50:43,840
Look what you've done.
That is very, very, very good.

1030
00:50:43,920 --> 00:50:45,760
- Thank you, Paul.
- Thanks, Chigs.

1031
00:50:45,840 --> 00:50:47,560
- Well done.
- Thank you very much.

1032
00:50:47,640 --> 00:50:48,880
Well done, Chigs.

1033
00:50:52,480 --> 00:50:54,400
Come on, you smashed it.

1034
00:51:05,840 --> 00:51:08,200
- That's stunning.
- Love the colours.

1035
00:51:08,280 --> 00:51:10,520
If it was in the middle
of a wedding table,

1036
00:51:10,600 --> 00:51:12,440
all eyes would be upon it.

1037
00:51:12,520 --> 00:51:14,800
What I'm interested in
is those entremets,

1038
00:51:14,880 --> 00:51:16,600
they look like works of arts.

1039
00:51:21,320 --> 00:51:22,240
Mmm.

1040
00:51:28,320 --> 00:51:30,480
That, Crystelle, is flawless.

1041
00:51:32,720 --> 00:51:35,440
- I don't know what I can say.
- It's just beautiful.

1042
00:51:35,520 --> 00:51:39,960
The passion fruit is really strong.
The mango much silkier. It is lovely.

1043
00:51:40,040 --> 00:51:43,120
- Absolutely lovely.
- Thank you. Sorry.

1044
00:51:45,640 --> 00:51:48,200
- Thank you, Crystelle.
- Thank you so much.

1045
00:51:48,280 --> 00:51:49,400
Well done.

1046
00:51:50,560 --> 00:51:52,240
Thank you so much.

1047
00:51:59,480 --> 00:52:01,560
It's really emotional

1048
00:52:01,640 --> 00:52:05,240
 it always means more
to, emm, get good comments

1049
00:52:05,320 --> 00:52:09,080
on a bake that means a lot to you,
that's dedicated to someone. emm,

1050
00:52:10,280 --> 00:52:13,360
so I'm just really proud of myself.

1051
00:52:13,440 --> 00:52:15,760
I'm speechless at the moment

1052
00:52:15,840 --> 00:52:18,280
and a little taken aback
by the comments they've given me.

1053
00:52:18,360 --> 00:52:21,160
If I was to go out now,
I could walk out smiling.

1054
00:52:21,240 --> 00:52:23,440
I don't know how they're going to call it.

1055
00:52:23,520 --> 00:52:27,040
Yesterday, there were three handshakes
and I won the Technical.

1056
00:52:27,120 --> 00:52:30,000
And, today, all these
very positive comments.

1057
00:52:30,080 --> 00:52:31,960
There were four Star Bakers in there.

1058
00:52:32,520 --> 00:52:34,000
Simple as that.

1059
00:52:34,080 --> 00:52:36,840
We've become friends
over almost two months.

1060
00:52:36,920 --> 00:52:38,320
We are very proud of each other.

1061
00:52:38,400 --> 00:52:40,840
As a collective, we've done very well.

1062
00:52:40,920 --> 00:52:45,880
I don't know what's gonna happen.
It's a very, very close call.

1063
00:52:51,480 --> 00:52:54,720
Wow. There are four really
impressive bakers in this tent.

1064
00:52:54,800 --> 00:52:58,120
I do not envy you the task
of having to separate them.

1065
00:52:58,200 --> 00:53:01,720
What's almost unique,
we're picking the worst of the best.

1066
00:53:01,800 --> 00:53:05,480
It really is difficult
 all of them tasted fantastic.

1067
00:53:05,560 --> 00:53:06,960
Crystelle.

1068
00:53:07,040 --> 00:53:09,920
Look at the layers in that.
The coconut biscuit.

1069
00:53:10,000 --> 00:53:11,320
- The glaze is stunning.
- Yes.

1070
00:53:11,400 --> 00:53:15,040
And Chigs, look
at the amount of skill in that.

1071
00:53:15,120 --> 00:53:16,760
There's a biscuit, a crumble.

1072
00:53:16,840 --> 00:53:19,920
There's a wonderful chocolate case,
which is not easy to do.

1073
00:53:20,000 --> 00:53:22,600
Jürgen was clever
with the matcha and the raspberry.

1074
00:53:22,680 --> 00:53:26,040
- A bit boring to look at.
- And then you come down to Giuseppe.

1075
00:53:26,120 --> 00:53:28,320
My only complaint with this.

1076
00:53:28,400 --> 00:53:30,040
- I love the beautiful colour.
- So neat.

1077
00:53:30,120 --> 00:53:32,120
And the cherry is fantastic.

1078
00:53:32,200 --> 00:53:34,520
My only complaint?
I couldn't taste the pine nut.

1079
00:53:34,600 --> 00:53:38,320
So we're
in a very unusual position, where--

1080
00:53:38,400 --> 00:53:40,000
You could argue for any one of these.

1081
00:53:40,080 --> 00:53:42,680
This is the worst time to go home as well,
so it's horrible.

1082
00:53:42,760 --> 00:53:44,760
Yes, it is. It's really hard.

1083
00:53:44,840 --> 00:53:47,360
I don't know
how you're gonna make this decision.

1084
00:53:59,320 --> 00:54:00,760
Ah, bakers,

1085
00:54:00,840 --> 00:54:03,400
this is such a precarious point
in the competition.

1086
00:54:03,480 --> 00:54:05,720
Obviously,
everyone wants to get to the final

1087
00:54:05,800 --> 00:54:09,600
and it's so close at this point,
it's just crazy.

1088
00:54:10,240 --> 00:54:13,840
I've got the amazing job
of announcing Star Baker.

1089
00:54:13,920 --> 00:54:17,760
The person who is Star Baker is

1090
00:54:21,160 --> 00:54:22,240
Crystelle.

1091
00:54:24,360 --> 00:54:26,800
- Oh, my God.
- Why are you surprised?

1092
00:54:28,080 --> 00:54:29,480
Why are you so surprised?

1093
00:54:29,560 --> 00:54:31,280
- Oh, my God.
- You just smashed it.

1094
00:54:31,360 --> 00:54:32,360
Okay.

1095
00:54:32,440 --> 00:54:33,840
I'm afraid to say

1096
00:54:33,920 --> 00:54:37,520
that the person who will not
be making it into the final,

1097
00:54:37,600 --> 00:54:40,280
and who will be going home is

1098
00:54:56,520 --> 00:54:57,880
Jürgen.

1099
00:54:58,480 --> 00:54:59,440
No.

1100
00:55:00,800 --> 00:55:02,080
What?

1101
00:55:02,160 --> 00:55:03,360
What?

1102
00:55:04,560 --> 00:55:05,600
Sorry, mate.

1103
00:55:06,280 --> 00:55:08,600
I feel kind of okay,

1104
00:55:08,680 --> 00:55:11,120
I I kind of saw it coming.

1105
00:55:12,480 --> 00:55:15,240
I think the others
are more shocked than I am.

1106
00:55:16,320 --> 00:55:17,560
Oh, my gosh.

1107
00:55:17,640 --> 00:55:19,840
Jürgen, you've been
an inspiration, really.

1108
00:55:19,920 --> 00:55:22,200
- Like one of the most
- Oh, Jürgen.

1109
00:55:22,280 --> 00:55:24,080
incredible bakers ever.

1110
00:55:24,160 --> 00:55:25,600
You were amazing.

1111
00:55:25,680 --> 00:55:27,400
It's been incredible.

1112
00:55:27,480 --> 00:55:30,720
It's been an absolute pleasure
to have you with us here.

1113
00:55:30,800 --> 00:55:33,880
Really enjoyed being here.
I made friends for life.

1114
00:55:34,720 --> 00:55:36,400
And I will be with them

1115
00:55:36,480 --> 00:55:39,960
in In spirit.

1116
00:55:40,040 --> 00:55:42,680
- See you in the final.
- Thank you so much, Paul.

1117
00:55:42,760 --> 00:55:43,760
emm

1118
00:55:45,240 --> 00:55:47,080
shell-shocked is an understatement.

1119
00:55:47,160 --> 00:55:48,360
Hi, Star Baker.

1120
00:55:48,440 --> 00:55:53,120
It's just, I don't think
it's really hit me, really. It's mad.

1121
00:55:53,200 --> 00:55:56,120
Star Baker in Patisserie Week.
I'm in the final.

1122
00:55:56,200 --> 00:55:58,360
Just a lot of things
that don't make sense.

1123
00:55:58,440 --> 00:56:00,920
You're in the final.

1124
00:56:01,000 --> 00:56:04,040
I ain't got a clue what I'm doing here.
How has that happened?

1125
00:56:04,960 --> 00:56:07,400
I'm so shocked. I don't know what to say.

1126
00:56:07,960 --> 00:56:09,920
I am now cacking it.

1127
00:56:10,560 --> 00:56:13,080
I am scared sockless.

1128
00:56:13,160 --> 00:56:14,440
But I'm really, really--

1129
00:56:14,520 --> 00:56:17,080
Happy's not the right word,
I'm over the moon.

1130
00:56:17,160 --> 00:56:21,320
I just want to make the best out of it
and have a jolly good time next week.

1131
00:56:22,720 --> 00:56:24,440
Hi, is everyone there?

1132
00:56:24,520 --> 00:56:26,800
- Yeah.
- emm, not good news.

1133
00:56:26,880 --> 00:56:29,840
You're not gonna see me for
another week  I got Star Baker!

1134
00:56:36,440 --> 00:56:39,120
I know, guys,
I'm in the final.