1
00:00:02,000 --> 00:00:03,560
Last time...
Matt, what are you doing? Whoa-oh!

2
00:00:03,560 --> 00:00:04,880
...Halloween came early in the tent.

3
00:00:04,880 --> 00:00:07,640
I've decided to dress as Noel,
so I'm baking in heels.

4
00:00:07,640 --> 00:00:09,160
While Syabira... I love it.

5
00:00:09,160 --> 00:00:10,840
...left the judges spellbound...

6
00:00:10,840 --> 00:00:12,520
Handshake. Thank you.

7
00:00:12,520 --> 00:00:14,560
First in Technical,
great Showstopper.

8
00:00:14,560 --> 00:00:15,840
Wow.

9
00:00:15,840 --> 00:00:17,960
...claiming the Star Baker crown,

10
00:00:17,960 --> 00:00:19,920
Kevin's cake...
Oh, man alive.

11
00:00:19,920 --> 00:00:21,160
...was a horror show.

12
00:00:21,160 --> 00:00:23,880
It does look a bit of a mess.
But Dawn's cat...

13
00:00:23,880 --> 00:00:26,120
That is shocking.
...was cursed.

14
00:00:26,120 --> 00:00:27,880
Can't really taste anything.

15
00:00:27,880 --> 00:00:30,480
And she was the sixth baker
to leave the tent.

16
00:00:30,480 --> 00:00:33,440
One of the absolute best experiences
of my life.

17
00:00:33,440 --> 00:00:36,200
Now... Is there such a thing as
too much custard?

18
00:00:36,200 --> 00:00:38,600
No. No.
...it's Custard Week.

19
00:00:38,600 --> 00:00:40,280
So I'm ready for you, ice cream.

20
00:00:40,280 --> 00:00:43,600
With a Signature where no-one wants
to sink to the bottom...

21
00:00:43,600 --> 00:00:45,160
Float the island.

22
00:00:45,160 --> 00:00:46,680
Float, baby, float.

23
00:00:46,680 --> 00:00:48,680
...a Technical with a timed twist...

24
00:00:48,680 --> 00:00:51,320
What? What? What?

25
00:00:51,320 --> 00:00:53,600
I just feel like I've been summoned
into a naughty tent.

26
00:00:53,600 --> 00:00:54,800
...and a Showstopper...

27
00:00:54,800 --> 00:00:56,320
I wish I had three arms, honestly.

28
00:00:56,320 --> 00:00:58,760
...where the custard must hold
itself together...

29
00:00:58,760 --> 00:01:00,280
It's quite wobbly.

30
00:01:00,280 --> 00:01:01,920
It's super jiggly. Jiggle jiggle.

31
00:01:01,920 --> 00:01:03,280
...as much as the bakers.

32
00:01:03,280 --> 00:01:04,400
Oh, no.

33
00:01:05,640 --> 00:01:08,840
The freezer is four degrees.
It's going to be melting.

34
00:01:31,920 --> 00:01:34,360
But the thing is, there's so many
custard things you can make.

35
00:01:34,360 --> 00:01:36,360
Everything. If you think,
there's a custard slice.

36
00:01:36,360 --> 00:01:39,080
But they could even do
pain aux raisins again. No.

37
00:01:39,080 --> 00:01:41,680
Last week was amazing,
I would say that.

38
00:01:41,680 --> 00:01:44,840
I was wondering if I'm ever going
to be a Star Baker

39
00:01:44,840 --> 00:01:48,480
and once I got it, I hope everyone
else will get it, as well.

40
00:01:48,480 --> 00:01:52,480
It is Custard Week, so there
is a lot that can go wrong.

41
00:01:52,480 --> 00:01:54,760
With confidence it's, uh,

42
00:01:54,760 --> 00:01:56,800
it's in the mid ground
at the moment.

43
00:01:56,800 --> 00:01:58,560
Custard, custard, custard, custard.

44
00:01:58,560 --> 00:02:01,480
I kind of love making custard.
There's just so much you can do.

45
00:02:01,480 --> 00:02:04,760
You get creme anglaise,
creme patissiere, creme au beurre.

46
00:02:04,760 --> 00:02:07,800
I had no idea that there were so
many different varieties of custard.

47
00:02:07,800 --> 00:02:10,680
Creme legere, creme chiboust,
creme mousseline.

48
00:02:10,680 --> 00:02:12,400
I thought custard was just custard.

49
00:02:15,360 --> 00:02:17,040
Bonjour, mes amis.

50
00:02:17,040 --> 00:02:22,480
Welcome back to
le grand blanc... tente.

51
00:02:22,480 --> 00:02:23,880
For your Signature challenge,

52
00:02:23,880 --> 00:02:26,360
Paul and Prue would like you
to create your take on

53
00:02:26,360 --> 00:02:30,200
the classic French dessert
iles flottantes.

54
00:02:30,200 --> 00:02:33,680
The judges are looking
for eight perfect portions

55
00:02:33,680 --> 00:02:36,160
of poached meringue floating on

56
00:02:36,160 --> 00:02:39,160
a sea of silky smooth
creme anglaise.

57
00:02:39,160 --> 00:02:41,160
The flavours are up to you.

58
00:02:41,160 --> 00:02:45,200
The judges just want to see some
beautifully presented floaters.

59
00:02:45,200 --> 00:02:47,040
You have an hour and a half.

60
00:02:47,040 --> 00:02:49,320
On your marks. Get set.

61
00:02:49,320 --> 00:02:50,520
Bake.

62
00:02:54,000 --> 00:02:56,000
I never heard of floating
island before.

63
00:02:56,000 --> 00:02:58,640
I heard about floaters a lot,
but not floating island.

64
00:02:58,640 --> 00:03:01,480
The last time I had a floating
island is when I last practised this

65
00:03:01,480 --> 00:03:02,960
and it was absolutely filth.

66
00:03:02,960 --> 00:03:04,360
It's a bit of a funny one.

67
00:03:04,360 --> 00:03:06,960
I like the custard, but I'm not
a fan of poached meringue.

68
00:03:06,960 --> 00:03:09,560
Reminds me of baby food a bit.

69
00:03:09,560 --> 00:03:11,080
It's Custard Week this week.

70
00:03:11,080 --> 00:03:13,240
One of my favourite things
to eat ever.

71
00:03:13,240 --> 00:03:16,080
Now, they've got
to make eight floating islands.

72
00:03:16,080 --> 00:03:21,040
Basically they're a poached meringue
floating in English custard,

73
00:03:21,040 --> 00:03:22,240
creme anglaise.

74
00:03:22,240 --> 00:03:25,480
I normally buy custard,
because it's much easier to go

75
00:03:25,480 --> 00:03:28,240
and get a 50p can, innit?
HE LAUGHS

76
00:03:28,240 --> 00:03:31,040
So we want to see introduction
of colour, flavour and texture.

77
00:03:31,040 --> 00:03:33,040
I'm just gonna make eight
little biscuits.

78
00:03:33,040 --> 00:03:35,840
Lychee. Oh, they're like eyeballs.

79
00:03:35,840 --> 00:03:37,840
I always like making
floating islands.

80
00:03:37,840 --> 00:03:40,600
Silky smooth and light
and it melts in the mouth.

81
00:03:40,600 --> 00:03:42,280
They are the most delicious.

82
00:03:43,440 --> 00:03:45,040
So, how does it feel after
last week?

83
00:03:45,040 --> 00:03:47,480
Did you get a handshake
and you won the Technical

84
00:03:47,480 --> 00:03:49,200
and you won Star Baker?

85
00:03:49,200 --> 00:03:52,360
That is actually
a very nice achievement,

86
00:03:52,360 --> 00:03:54,640
but we're all back to
the clean slate this week. Wow.

87
00:03:54,640 --> 00:03:56,600
Who are you? What are you doing now?

88
00:03:56,600 --> 00:03:58,880
I'm making mojito cocktail,
actually. Mojitos.

89
00:03:58,880 --> 00:04:01,360
Now you're talking my language.

90
00:04:01,360 --> 00:04:04,920
Syabira's meringues will be coated
in a layer of sand crumble,

91
00:04:04,920 --> 00:04:07,440
flavoured with mint leaves
and lime zest.

92
00:04:07,440 --> 00:04:10,040
Her creme anglaise will be presented
in bowls painted

93
00:04:10,040 --> 00:04:13,040
with palm trees
to complete her mojito islands.

94
00:04:13,040 --> 00:04:15,480
Only a mojito lover can live in that
mojito island.

95
00:04:15,480 --> 00:04:18,720
Everything that you serve will be
only mojito.

96
00:04:18,720 --> 00:04:22,240
Mojito cake, mojito flavour,
mojito toast, mojito jam.

97
00:04:22,240 --> 00:04:25,440
Rather than saying good morning,
you say mojito.

98
00:04:25,440 --> 00:04:26,840
And if the judges need something

99
00:04:26,840 --> 00:04:29,400
to sober them up after
Syabira's mojitos,

100
00:04:29,400 --> 00:04:32,080
Janusz has just the recipe for
the morning after.

101
00:04:32,080 --> 00:04:35,040
I've decided to celebrate
my favourite morning drink,

102
00:04:35,040 --> 00:04:36,200
vanilla latte.

103
00:04:36,200 --> 00:04:39,440
So it's gonna be a... Oh, I thought
it was going to be Bovril. No!

104
00:04:39,440 --> 00:04:41,000
So you've got coffee
in the custard.

105
00:04:41,000 --> 00:04:43,280
Two espressos,
but it looks like latte.

106
00:04:43,280 --> 00:04:45,960
Nice, OK.
Yeah, that's a really nice idea.

107
00:04:45,960 --> 00:04:49,040
Janusz's floating island nods
to his perfect breakfast

108
00:04:49,040 --> 00:04:50,920
{\an8}with a coffee and
vanilla creme anglaise,

109
00:04:50,920 --> 00:04:53,960
{\an8}served alongside a bite-sized
marmalade-flavoured biscuit.

110
00:04:53,960 --> 00:04:56,240
Is this the first time you've come
across it yourself?

111
00:04:56,240 --> 00:04:59,200
I had it before in Poland.
We call it soup of nothing.

112
00:04:59,200 --> 00:05:00,800
Soup of nothing?
Soup of nothing.

113
00:05:00,800 --> 00:05:02,680
That's how a floating island
should be.

114
00:05:02,680 --> 00:05:04,480
It should just disappear in
your mouth.

115
00:05:04,480 --> 00:05:05,680
Yes.

116
00:05:05,680 --> 00:05:06,880
Now I'm making the custard.

117
00:05:06,880 --> 00:05:08,440
There's milk and double cream
in this.

118
00:05:08,440 --> 00:05:11,080
I'm gonna then add
the orange zest and vanilla paste.

119
00:05:11,080 --> 00:05:12,920
Not only are Paul
and Prue expecting

120
00:05:12,920 --> 00:05:15,080
the creme anglaise
to be perfectly smooth...

121
00:05:15,080 --> 00:05:18,240
I'll have lime and
rum creme anglaise.

122
00:05:18,240 --> 00:05:20,240
The judges are gonna be smashed.

123
00:05:20,240 --> 00:05:23,400
...they also want it to have
a perfectly balanced taste.

124
00:05:23,400 --> 00:05:26,200
Rose can really easily become
an overpowering flavour.

125
00:05:26,200 --> 00:05:28,520
I always stop just before I think
I should.

126
00:05:28,520 --> 00:05:30,720
And I'm just gonna add
some cardamom.

127
00:05:30,720 --> 00:05:32,440
Sandro is taking it one step further

128
00:05:32,440 --> 00:05:35,080
and going all out
with his flavour profiles.

129
00:05:35,080 --> 00:05:37,600
I've not had that wow
with the flavours yet.

130
00:05:37,600 --> 00:05:39,440
I've just had the,
"Oh, it tastes nice."

131
00:05:39,440 --> 00:05:42,520
Which is great, but I want
that, like, oh-oh-oh-oh!

132
00:05:44,040 --> 00:05:45,960
His flavours bring together
creme anglaise

133
00:05:45,960 --> 00:05:47,200
with a cherry jelly,

134
00:05:47,200 --> 00:05:48,320
chocolate shavings,

135
00:05:48,320 --> 00:05:51,600
and a caramelised almond
and hazelnut topping.

136
00:05:51,600 --> 00:05:53,520
Plus he's bringing in
a boozy element

137
00:05:53,520 --> 00:05:55,440
to give the wow factor he's after.

138
00:05:55,440 --> 00:05:58,080
The custard is going to
be brandy-infused

139
00:05:58,080 --> 00:06:01,480
and then I've got cherry jelly
with a bit of rose prosecco in it.

140
00:06:01,480 --> 00:06:02,640
Have you practised this?

141
00:06:02,640 --> 00:06:05,240
I have practised it and I thought
it's just a bit too simple,

142
00:06:05,240 --> 00:06:06,800
so I added the alcohol in it.

143
00:06:06,800 --> 00:06:07,960
I'm just really trying

144
00:06:07,960 --> 00:06:11,440
to make sure the flavours are all
well balanced.

145
00:06:11,440 --> 00:06:13,840
Kevin's also adding a tipple
for the judges.

146
00:06:13,840 --> 00:06:15,480
I've never tried popping prosecco
with a sword.

147
00:06:15,480 --> 00:06:18,320
I normally just do it the safe way
with a towel over the cork.

148
00:06:18,320 --> 00:06:20,440
But it's not the custard
he's adding it to.

149
00:06:20,440 --> 00:06:22,720
The meringue will be flavoured
with prosecco and...

150
00:06:22,720 --> 00:06:24,640
How much prosecco?
Eight tablespoons.

151
00:06:24,640 --> 00:06:27,920
It'll deflate a bit, but as long as
you whisk it enough, it comes back.

152
00:06:29,280 --> 00:06:31,320
Kevin's prosecco meringue
will float in a sea

153
00:06:31,320 --> 00:06:33,240
of rose creme anglaise
topped with lychee

154
00:06:33,240 --> 00:06:34,680
and raspberry coulis.

155
00:06:34,680 --> 00:06:36,040
In keeping with the island theme,

156
00:06:36,040 --> 00:06:38,080
his decoration will be
a tuile biscuit,

157
00:06:38,080 --> 00:06:40,280
coloured pink
to look like tropical coral.

158
00:06:40,280 --> 00:06:42,680
You could've done an island
you see in the middle of a loch.

159
00:06:42,680 --> 00:06:44,120
Oh, that'd be too cliche.
THEY LAUGH

160
00:06:44,120 --> 00:06:45,920
Could've done Nessie.
A bit on the nose.

161
00:06:45,920 --> 00:06:49,680
With Nessie sort of in there.
Nessie in the loch.

162
00:06:49,680 --> 00:06:52,320
Hey, Matt, do you like my cake?
It's a Pac-Man cake.

163
00:06:52,320 --> 00:06:53,960
Didn't Pac-Man have an eye?

164
00:06:53,960 --> 00:06:57,640
Yeah, he had an eye, yeah.
Thanks. Thanks for your help. Yeah.

165
00:06:57,640 --> 00:07:00,160
Dun-dun-dun-dun dun-dun-dun-dun.

166
00:07:00,160 --> 00:07:02,240
Bakers, you are halfway through.

167
00:07:03,240 --> 00:07:07,040
Right, now I can pour it inside this
mixture of eggs and sugar.

168
00:07:07,040 --> 00:07:08,640
And then get it back in the pan

169
00:07:08,640 --> 00:07:10,360
and then cook it until
it's thickened.

170
00:07:10,360 --> 00:07:11,880
Custard needs to be cooked low

171
00:07:11,880 --> 00:07:14,080
and slow to get
the consistency just right.

172
00:07:14,080 --> 00:07:15,560
There's a lot that can go wrong.

173
00:07:15,560 --> 00:07:18,520
The custard can be overcooked.
It could be undercooked, as well.

174
00:07:18,520 --> 00:07:20,600
It's a process that cannot
be rushed.

175
00:07:20,600 --> 00:07:24,880
You just need to keep on whisking it
until it's thickened. Strong arms.

176
00:07:24,880 --> 00:07:26,880
Cook it too quick
and the eggs will scramble.

177
00:07:26,880 --> 00:07:27,960
You mustn't boil it.

178
00:07:27,960 --> 00:07:31,840
It shouldn't get above about
80, 85 degrees.

179
00:07:31,840 --> 00:07:33,760
But remove it from the heat too soon

180
00:07:33,760 --> 00:07:37,080
and it will not thicken enough
and the floating islands will sink.

181
00:07:37,080 --> 00:07:38,960
This is taking years to thicken up.

182
00:07:38,960 --> 00:07:40,360
I am quite patient,

183
00:07:40,360 --> 00:07:41,720
but this is just...

184
00:07:43,320 --> 00:07:45,320
Just... just a bit too much.

185
00:07:45,320 --> 00:07:47,400
Maxy's poached meringue will sit in

186
00:07:47,400 --> 00:07:50,120
a lagoon of creme anglaise
and blueberry sauce.

187
00:07:50,120 --> 00:07:53,840
It'll be topped with caramelised
sugar swirls and glitter dust.

188
00:07:53,840 --> 00:07:56,520
I've seen people actually lose

189
00:07:56,520 --> 00:07:59,120
years of their lives
stirring custard. Stirring away.

190
00:07:59,120 --> 00:08:01,240
Thinking it's not gonna happen,
then suddenly it does happen.

191
00:08:01,240 --> 00:08:02,800
Yeah, it does.
And they get really excited.

192
00:08:02,800 --> 00:08:05,440
Yeah.
Have you ever stirred custard, Matt?

193
00:08:05,440 --> 00:08:07,280
I get the Bird's to do it.

194
00:08:07,280 --> 00:08:09,640
See what I've done there.

195
00:08:09,640 --> 00:08:10,880
It's a bit thicker.

196
00:08:10,880 --> 00:08:12,960
And I think we're done.

197
00:08:12,960 --> 00:08:14,400
It's looking good.
It's the right texture.

198
00:08:14,400 --> 00:08:16,160
This is kind of done.

199
00:08:16,160 --> 00:08:18,520
It looks really runny,
but it should be all right.

200
00:08:18,520 --> 00:08:21,040
With their custards completed
and left to cool...

201
00:08:21,040 --> 00:08:22,640
I'm gonna pop it in the fridge.

202
00:08:22,640 --> 00:08:25,600
Uh, meringue.
Am I right or a MERINGUE?

203
00:08:25,600 --> 00:08:29,080
...the bakers move on to making
the all-important meringue islands.

204
00:08:29,080 --> 00:08:30,960
I'm making
the French meringue style.

205
00:08:30,960 --> 00:08:33,880
So in this case I whisked my
egg whites to a soft paste.

206
00:08:33,880 --> 00:08:35,320
Now I'm adding sugar.

207
00:08:35,320 --> 00:08:37,320
Gradually.

208
00:08:37,320 --> 00:08:38,680
Once it reaches stiff peaks

209
00:08:38,680 --> 00:08:39,960
and all my sugar is there,

210
00:08:39,960 --> 00:08:43,520
I will then shape them
and start poaching them in water.

211
00:08:44,480 --> 00:08:46,440
Abdul's poached meringue
will be topped

212
00:08:46,440 --> 00:08:47,560
with caramel swirls

213
00:08:47,560 --> 00:08:51,640
and sit in an orange creme anglaise,
marbled with a cherry coulis.

214
00:08:51,640 --> 00:08:53,560
Is this something
you've made before?

215
00:08:53,560 --> 00:08:55,280
I had never even seen these before.

216
00:08:55,280 --> 00:08:56,880
You're quite good
with meringue, though, aren't you?

217
00:08:56,880 --> 00:08:58,440
My wife's made of meringue.

218
00:08:58,440 --> 00:08:59,880
Uh-huh. Well, she was.

219
00:08:59,880 --> 00:09:01,240
She's just an eggy liquid

220
00:09:01,240 --> 00:09:04,000
in the bottom of a pan now,
but, you know.

221
00:09:04,000 --> 00:09:05,480
Interesting. We still get on.

222
00:09:07,160 --> 00:09:08,480
So, the show's been getting

223
00:09:08,480 --> 00:09:10,600
a few letters of complaint that
we've been stressing

224
00:09:10,600 --> 00:09:13,240
the bakers out a little bit
with our time calls

225
00:09:13,240 --> 00:09:16,120
and that we need to be
a little bit more soothing. OK.

226
00:09:16,120 --> 00:09:18,240
So I've been practising, OK... OK.

227
00:09:18,240 --> 00:09:20,600
...a kind of soothing time call.
Ready? Yes.

228
00:09:20,600 --> 00:09:23,880
HIGH-PITCHED SHOUT: Bakers,
you have half an hour left.

229
00:09:25,520 --> 00:09:28,120
Let's not panic just yet.

230
00:09:28,120 --> 00:09:30,040
I'll do eight tablespoons
of prosecco.

231
00:09:30,040 --> 00:09:32,720
It'll deflate a bit, but give it
a chance to whip back up.

232
00:09:32,720 --> 00:09:35,800
Whipping the meringue to just
the right degree is crucial.

233
00:09:35,800 --> 00:09:37,360
Stiff and glossy.

234
00:09:37,360 --> 00:09:40,120
Not enough and it won't be firm
enough to hold its shape...

235
00:09:40,120 --> 00:09:41,720
This is abstract art now.

236
00:09:41,720 --> 00:09:45,560
...making it tricky to successfully
form identical floating islands...

237
00:09:45,560 --> 00:09:48,400
Just trying to get them
as same as possible.

238
00:09:48,400 --> 00:09:50,760
...that will hold firm in liquid
for poaching.

239
00:09:50,760 --> 00:09:52,480
It's gonna be a very generous portion.

240
00:09:52,480 --> 00:09:54,760
I don't want to be called
as a stingy lady.

241
00:09:54,760 --> 00:09:58,080
I'm gonna pipe meringue
that's gonna look like latte foam.

242
00:09:58,080 --> 00:10:01,480
But, yeah, my hands are literally,
like, shaking.

243
00:10:01,480 --> 00:10:03,800
Have you been drinking? No!

244
00:10:03,800 --> 00:10:05,480
Not for a long time now.

245
00:10:05,480 --> 00:10:07,080
I'm gonna begin poaching,

246
00:10:07,080 --> 00:10:09,080
so I'm gonna poach my meringues
in the milk.

247
00:10:09,080 --> 00:10:10,800
Let's try the first one.

248
00:10:10,800 --> 00:10:13,080
So I'm gonna poach them
for two minutes on each side.

249
00:10:13,080 --> 00:10:15,280
Everyone will be poaching
their meringues in liquid.

250
00:10:15,280 --> 00:10:16,440
Mine rely on steam,

251
00:10:16,440 --> 00:10:17,960
because you will destroy
the piping.

252
00:10:17,960 --> 00:10:19,480
My meringues have just gone wrong.

253
00:10:19,480 --> 00:10:22,440
They're way too soft
and just totally collapsed.

254
00:10:22,440 --> 00:10:24,920
It's like the Titanic.
In what way? Little icebergs.

255
00:10:24,920 --> 00:10:26,200
Little mini icebergs. Oh, right.

256
00:10:26,200 --> 00:10:28,560
I thought you meant
the tragic ending. No!

257
00:10:28,560 --> 00:10:31,080
If you touch them on the outside
and they look good

258
00:10:31,080 --> 00:10:32,560
and fluffy, it's almost ready.

259
00:10:32,560 --> 00:10:34,000
At least that's what I think.

260
00:10:38,280 --> 00:10:41,000
OK, that looks good.
This one is done.

261
00:10:41,000 --> 00:10:43,080
Floaters are done. I'm happy.

262
00:10:43,080 --> 00:10:45,480
What you looking at? I'm looking
at that magic over there.

263
00:10:46,480 --> 00:10:50,760
Oh, yeah. I know.
THEY HISS

264
00:10:50,760 --> 00:10:53,560
Yours look like that.
Yeah, yeah.

265
00:10:54,680 --> 00:10:56,680
These are not good.
They just look a bit rough.

266
00:10:56,680 --> 00:10:58,880
Coat them in the minty sand.

267
00:10:58,880 --> 00:11:02,520
BOTH: Bakers, you have 15 minutes.

268
00:11:02,520 --> 00:11:04,600
I'm going to start putting
the custard in.

269
00:11:04,600 --> 00:11:06,480
Prosecco jelly has set.

270
00:11:06,480 --> 00:11:09,680
It's a minty sand topped with
the creme anglaise.

271
00:11:09,680 --> 00:11:11,920
Nice bit of retro kitsch glassware.

272
00:11:11,920 --> 00:11:14,600
Oh, this coffee smells good.
There we are, baby.

273
00:11:14,600 --> 00:11:16,720
And now I'm gonna jazz this up now.

274
00:11:16,720 --> 00:11:17,840
This is my cherry coulis.

275
00:11:17,840 --> 00:11:20,560
Right, meringues next.

276
00:11:20,560 --> 00:11:22,840
They're very delicate things.

277
00:11:22,840 --> 00:11:25,480
Float the island.

278
00:11:25,480 --> 00:11:27,960
Float, baby, float.

279
00:11:27,960 --> 00:11:29,760
I mean, they do float.

280
00:11:29,760 --> 00:11:31,600
Oh, that's a sorry-looking one.

281
00:11:33,440 --> 00:11:34,880
How long do I have left?

282
00:11:34,880 --> 00:11:37,360
Bakers, you have one minute left.

283
00:11:37,360 --> 00:11:39,720
Oh, boy.
Time pressure, time pressure.

284
00:11:39,720 --> 00:11:41,480
Just the final decorations.

285
00:11:41,480 --> 00:11:43,920
OK, so this is the raspberry
and lychee coulis.

286
00:11:43,920 --> 00:11:45,120
Blueberry sauce.

287
00:11:45,120 --> 00:11:46,440
Add the hazelnuts.

288
00:11:46,440 --> 00:11:48,120
Oh, coral tuile is ready.

289
00:11:48,120 --> 00:11:49,200
Final decorations.

290
00:11:49,200 --> 00:11:52,120
Dunk 'em in.
Think I'm just rushing a bit.

291
00:11:52,120 --> 00:11:55,240
This is looking messy!

292
00:11:55,240 --> 00:11:58,040
My hands are literally shaking.
Too much coffee.

293
00:11:59,680 --> 00:12:01,280
Oh, my God.

294
00:12:02,720 --> 00:12:05,360
Bakers, your time is up.

295
00:12:07,160 --> 00:12:11,240
Please step away from
your floating islands.

296
00:12:11,240 --> 00:12:12,560
Oh, that's cool.

297
00:12:12,560 --> 00:12:14,360
They look like coated
breaded chicken.

298
00:12:14,360 --> 00:12:16,760
Yeah. Isn't it?
Coated breaded chicken? What?

299
00:12:16,760 --> 00:12:18,640
That's the last thing
I want to hear, Sandro.

300
00:12:18,640 --> 00:12:19,800
SHE CHUCKLES

301
00:12:30,600 --> 00:12:32,680
The bakers' floating islands
will now face

302
00:12:32,680 --> 00:12:34,520
the judgement of Paul and Prue.

303
00:12:35,720 --> 00:12:38,080
Hi, Syabira.
Hello, Syabira. Hi, hello.

304
00:12:44,440 --> 00:12:47,680
I actually thought it was
a deep-fried chicken.

305
00:12:47,680 --> 00:12:49,920
Yes, that's what Sandro was saying.
Sitting in a bechamel sauce.

306
00:12:49,920 --> 00:12:51,320
That's delicious, as well.

307
00:12:51,320 --> 00:12:53,680
LAUGHTER

308
00:12:53,680 --> 00:12:56,520
I think it is a floating
desert island.

309
00:12:56,520 --> 00:12:58,080
It's covered in sand.

310
00:12:58,080 --> 00:12:59,440
It does look great.

311
00:12:59,440 --> 00:13:03,040
It is a lime creme anglaise
topped with

312
00:13:03,040 --> 00:13:06,840
the meringue,
coated with the minty sand.

313
00:13:10,000 --> 00:13:12,760
As always, there's nothing wrong
with your flavours.

314
00:13:12,760 --> 00:13:15,280
They're fresh,
they're very distinct

315
00:13:15,280 --> 00:13:17,920
and your meringue
is beautifully poached.

316
00:13:17,920 --> 00:13:21,000
It's a great mojito.
The custard is perfect.

317
00:13:21,000 --> 00:13:22,200
It's the lime in that.

318
00:13:22,200 --> 00:13:23,600
It's got that sharpness that
cuts through,

319
00:13:23,600 --> 00:13:25,120
so it's not too sweet.

320
00:13:25,120 --> 00:13:27,520
Very clever. Well done, Syabira.

321
00:13:27,520 --> 00:13:29,640
You're in some kind
of crazy groove.

322
00:13:35,480 --> 00:13:37,120
They look nice.
They look quite attractive.

323
00:13:37,120 --> 00:13:38,400
The meringue's lost its height

324
00:13:38,400 --> 00:13:40,480
because of probably
the weight of the caramel.

325
00:13:40,480 --> 00:13:42,400
You have orange custard.

326
00:13:42,400 --> 00:13:44,880
Look at that custard.
And then we have a cherry coulis.

327
00:13:47,600 --> 00:13:49,400
It is absolutely delicious.

328
00:13:49,400 --> 00:13:50,840
It's very sweet,

329
00:13:50,840 --> 00:13:52,560
but the custard's
an excellent flavour.

330
00:13:52,560 --> 00:13:53,680
I love the orange. OK.

331
00:13:53,680 --> 00:13:56,200
I'd like to have seen the meringue
a little bit more robust.

332
00:14:01,360 --> 00:14:02,480
Looks quite appetising.

333
00:14:02,480 --> 00:14:05,400
I'm not sure it's enough
for a dessert.

334
00:14:08,920 --> 00:14:11,720
The combination of flavours
is really delicious.

335
00:14:11,720 --> 00:14:16,240
The acidity of the puree sets off
the meringue's sweetness perfectly.

336
00:14:16,240 --> 00:14:19,200
It's lovely. The blueberry's got
a lovely tartness to it.

337
00:14:19,200 --> 00:14:22,360
But the creme anglaise could've been
a little bit thicker.

338
00:14:28,160 --> 00:14:29,360
It's quite effective.

339
00:14:29,360 --> 00:14:30,720
Looks like a latte.

340
00:14:36,160 --> 00:14:39,240
Your creme anglaise texture
is absolutely perfect.

341
00:14:39,240 --> 00:14:41,840
It's thick enough.
As a latte goes, it's delicious.

342
00:14:41,840 --> 00:14:43,280
There's just enough coffee in there.

343
00:14:43,280 --> 00:14:45,680
It's very delicate
and I love the flavour and texture.

344
00:14:45,680 --> 00:14:46,880
It's delicious.

345
00:14:46,880 --> 00:14:48,520
I mean, I'm really tempted
to keep going,

346
00:14:48,520 --> 00:14:51,480
but I won't cos I've got more
to come. Thank you. Thank you.

347
00:14:57,000 --> 00:14:58,080
I think it looks busy.

348
00:14:58,080 --> 00:15:00,040
I do think they look quite
pretty though.

349
00:15:01,360 --> 00:15:03,800
You have the cherry jelly,

350
00:15:03,800 --> 00:15:07,760
bit of prosecco,
spiced custard with brandy.

351
00:15:07,760 --> 00:15:10,440
Certainly got brandy in it.
It certainly has.

352
00:15:10,440 --> 00:15:11,840
It's very alcoholic.

353
00:15:11,840 --> 00:15:15,080
I think that the custard is perfect
from a texture point of view.

354
00:15:15,080 --> 00:15:18,520
You'd have been better not to
have the prosecco in the jelly. OK.

355
00:15:18,520 --> 00:15:21,600
Because the brandy's quite enough.
I think you got carried away.

356
00:15:21,600 --> 00:15:22,840
Thank you. Thank you.

357
00:15:28,960 --> 00:15:31,640
I think the puree, it's probably
slightly watered it down.

358
00:15:31,640 --> 00:15:34,000
It's slackened off
the creme anglaise. Hmm.

359
00:15:38,520 --> 00:15:42,120
The custard is smooth as anything.
I love the prosecco.

360
00:15:42,120 --> 00:15:44,240
It's a lovely light mouthful,

361
00:15:44,240 --> 00:15:47,640
but it does mean that the islands
are a bit squashed. Yeah.

362
00:15:47,640 --> 00:15:50,440
The meringues have disintegrated
with the prosecco,

363
00:15:50,440 --> 00:15:52,840
so the alcohol has broken
the meringue apart.

364
00:15:52,840 --> 00:15:56,320
The lychee is delicious.
Mmm. Thank you.

365
00:15:56,320 --> 00:15:58,480
That was another mixed one.

366
00:15:58,480 --> 00:16:02,320
Bottom of a pretty good bunch
is an OK place to be.

367
00:16:02,320 --> 00:16:04,360
Paul said it looks like
a chicken and bechamel,

368
00:16:04,360 --> 00:16:07,880
but they said the custard was
perfect. I'm very pleased.

369
00:16:07,880 --> 00:16:10,400
Too much going on.
It was too busy, which it was.

370
00:16:10,400 --> 00:16:11,960
Game plan going into
the Technical

371
00:16:11,960 --> 00:16:13,800
is I'm sitting at the back,

372
00:16:13,800 --> 00:16:15,800
so I've got the whole view

373
00:16:15,800 --> 00:16:18,520
to see what everyone else is doing.
HE LAUGHS

374
00:16:22,520 --> 00:16:25,240
The bakers were able
to practise their floating islands,

375
00:16:25,240 --> 00:16:28,560
but have no idea what awaits them
in the Technical challenge.

376
00:16:28,560 --> 00:16:32,080
Well, bakers, it's time
for your Technical challenge,

377
00:16:32,080 --> 00:16:35,240
which today has been set by
Prue be-doo-be-doo.

378
00:16:35,240 --> 00:16:37,920
Prue be-doo, any words of advice?

379
00:16:37,920 --> 00:16:40,440
Take your time and keep your cool.

380
00:16:41,600 --> 00:16:43,080
That cannot be it.

381
00:16:43,080 --> 00:16:44,680
That is it.
NOEL CHUCKLES

382
00:16:44,680 --> 00:16:47,160
As ever, this Technical challenge
will be judged blind,

383
00:16:47,160 --> 00:16:49,640
so we're going to have
to ask these two to hop it.

384
00:16:49,640 --> 00:16:52,840
Go on, get out of here.
Don't want you round here.

385
00:16:52,840 --> 00:16:54,120
For your Technical challenge,

386
00:16:54,120 --> 00:16:56,040
we're gonna do something
a little bit different.

387
00:16:56,040 --> 00:16:59,680
We're gonna have a staggered start
time and a staggered finish time.

388
00:16:59,680 --> 00:17:02,280
What? What? What?

389
00:17:02,280 --> 00:17:04,000
BLEEP just got real.

390
00:17:04,000 --> 00:17:05,880
LAUGHTER

391
00:17:05,880 --> 00:17:09,080
So could everybody leave
the tent except for Sandro.

392
00:17:13,200 --> 00:17:15,200
LAUGHTER

393
00:17:15,200 --> 00:17:18,000
What? Bye-bye.
No, but wait.

394
00:17:18,000 --> 00:17:20,640
What is... going on?

395
00:17:20,640 --> 00:17:23,200
HE EXHALES
No pressure.

396
00:17:23,200 --> 00:17:26,520
The judges would like you
to make six pistachio

397
00:17:26,520 --> 00:17:29,320
and praline ice cream cones.

398
00:17:29,320 --> 00:17:33,040
Your cones should be dipped in
chocolate and nuts

399
00:17:33,040 --> 00:17:37,160
and then topped with a pistachio
and praline ice cream.

400
00:17:37,160 --> 00:17:39,600
You have two hours and 45 minutes.

401
00:17:39,600 --> 00:17:41,600
On your marks. Get set.

402
00:17:41,600 --> 00:17:42,720
Bake.

403
00:17:48,400 --> 00:17:50,000
This is the most nervous I've felt.

404
00:17:50,000 --> 00:17:51,480
Normally the other bakers are here,

405
00:17:51,480 --> 00:17:55,200
so I get to sort of see
if I'm on the right track,

406
00:17:55,200 --> 00:17:56,600
but today I'm all alone.

407
00:17:59,440 --> 00:18:03,760
Pistachio and praline ice cream cone
for a Technical. This is a first.

408
00:18:03,760 --> 00:18:05,080
It's Custard Week

409
00:18:05,080 --> 00:18:08,320
and to make good ice cream, you need
to be able to make good custard.

410
00:18:08,320 --> 00:18:11,440
I'd like there to be at least one
and a half scoops in there.

411
00:18:11,440 --> 00:18:13,960
I always feel cheated when I get
a cone

412
00:18:13,960 --> 00:18:16,520
that's just a little mound on
the top.

413
00:18:16,520 --> 00:18:18,000
They have to make their own cones.

414
00:18:18,000 --> 00:18:20,240
They should be golden brown,
not pale,

415
00:18:20,240 --> 00:18:22,920
and of course if they're too dark,
they'll be too brittle.

416
00:18:22,920 --> 00:18:25,640
And you get that nasty burnt taste.
Slightly burnt taste.

417
00:18:25,640 --> 00:18:28,160
One of the really tricky things
about this challenge

418
00:18:28,160 --> 00:18:29,240
is the timing.

419
00:18:29,240 --> 00:18:32,960
If they don't get their ice cream
frozen properly,

420
00:18:32,960 --> 00:18:35,160
we are going to have pistachio soup.

421
00:18:35,160 --> 00:18:36,880
And we're doing staggered starts

422
00:18:36,880 --> 00:18:39,240
to make it absolutely fair when
we're judging.

423
00:18:39,240 --> 00:18:40,640
Shall we try, then, Prue?

424
00:18:42,400 --> 00:18:43,800
Mmm. That is beautiful.

425
00:18:43,800 --> 00:18:46,320
The cone is crispy.
Silky smooth ice cream.

426
00:18:46,320 --> 00:18:48,240
The texture from
the praline inside is lovely.

427
00:18:48,240 --> 00:18:51,080
It's really good, strong
pistachio flavour.

428
00:18:51,080 --> 00:18:53,240
Even on a cold day, Prue,
having ice cream, actually,

429
00:18:53,240 --> 00:18:55,880
it doesn't really matter, does it?
I know. It tastes great. I know.

430
00:18:59,240 --> 00:19:01,920
I've never even heard of
a custard ice cream.

431
00:19:01,920 --> 00:19:04,840
I just know it needs to be frozen,
so gotta be pretty quick.

432
00:19:04,840 --> 00:19:06,960
To begin with, it says
to make creme anglaise.

433
00:19:06,960 --> 00:19:09,520
This is a mixture of double cream
and milk.

434
00:19:09,520 --> 00:19:12,000
I'm gonna wait until it starts
to simmer,

435
00:19:12,000 --> 00:19:14,560
which is already...
It's getting there.

436
00:19:14,560 --> 00:19:16,080
Come join the party, baker two.

437
00:19:16,080 --> 00:19:17,200
Come and join us.

438
00:19:21,960 --> 00:19:25,080
The judges would like you
to make six pistachio

439
00:19:25,080 --> 00:19:27,120
and praline ice cream cones.

440
00:19:27,120 --> 00:19:29,360
You have two hours, 45 minutes.

441
00:19:29,360 --> 00:19:31,160
On your marks. Get set.

442
00:19:31,160 --> 00:19:32,280
Bake.

443
00:19:35,120 --> 00:19:37,560
It is very empty and very quiet.

444
00:19:37,560 --> 00:19:39,680
I think more or less I know what
I'm doing.

445
00:19:39,680 --> 00:19:41,640
So I'm ready for you, ice cream.

446
00:19:41,640 --> 00:19:44,920
These eggs will be creamed
with some sugar.

447
00:19:44,920 --> 00:19:47,600
And then mix that in.

448
00:19:47,600 --> 00:19:49,760
Baker three,
would you like to join us?

449
00:19:49,760 --> 00:19:51,840
Don't look so frightened. You're OK.

450
00:19:55,840 --> 00:19:59,560
The judges would like you
to make six pistachio

451
00:19:59,560 --> 00:20:02,120
and praline ice cream cones.

452
00:20:02,120 --> 00:20:03,920
On your marks. Get set.

453
00:20:03,920 --> 00:20:05,960
Bake.

454
00:20:05,960 --> 00:20:07,720
This is weird.

455
00:20:07,720 --> 00:20:09,800
Oh, I just feel like
I've been summoned into

456
00:20:09,800 --> 00:20:10,920
a naughty tent.

457
00:20:10,920 --> 00:20:13,400
Just like, "Oh, we've been naughty,
haven't we?"

458
00:20:13,400 --> 00:20:15,320
Never made ice cream with custard.

459
00:20:15,320 --> 00:20:18,440
I need to get this creme anglaise
to cool down as soon as I can.

460
00:20:18,440 --> 00:20:20,240
That was weird, weren't it?
Yeah, it was strange

461
00:20:20,240 --> 00:20:21,640
being the only person in here.

462
00:20:21,640 --> 00:20:23,240
Have you made anything like
this before?

463
00:20:23,240 --> 00:20:26,400
I've never made ice cream before.
It's not a thing, innit?

464
00:20:26,400 --> 00:20:28,280
The ice cream man comes over
to your road

465
00:20:28,280 --> 00:20:30,520
and he parks right in front of
the house, as well.

466
00:20:30,520 --> 00:20:33,080
You don't go, "Sorry, love.
Sorry, love, we make our own."

467
00:20:33,080 --> 00:20:34,400
We've made it already, yeah.

468
00:20:36,800 --> 00:20:38,040
Hello, baker four.

469
00:20:39,400 --> 00:20:41,120
On your marks. Get set.

470
00:20:41,120 --> 00:20:42,360
Bake.

471
00:20:42,360 --> 00:20:44,360
I don't know anything about
ice cream, to be honest.

472
00:20:44,360 --> 00:20:47,400
I've got no idea. Clueless.
SHE CHUCKLES

473
00:20:47,400 --> 00:20:49,360
Let's just start.

474
00:20:49,360 --> 00:20:52,960
The key is to keep an eye on
the custard when it's cooking,

475
00:20:52,960 --> 00:20:54,480
so you don't get scrambled eggs.

476
00:20:54,480 --> 00:20:57,760
So it needs to be cooked on
the stove until it gets thickened.

477
00:20:57,760 --> 00:21:00,000
Baker number five.

478
00:21:00,000 --> 00:21:02,000
On your marks. Get set.

479
00:21:02,000 --> 00:21:03,600
Bake.

480
00:21:03,600 --> 00:21:06,000
I've made ice cream before.
I've got an ice cream maker at home.

481
00:21:06,000 --> 00:21:08,000
I can do this.
It's just like being at home.

482
00:21:09,040 --> 00:21:11,000
I'm looking for my custard
to thicken up.

483
00:21:11,000 --> 00:21:13,320
Until it's thick enough to coat
the back of a spoon.

484
00:21:13,320 --> 00:21:16,960
I'm gonna do it a bit thicker than
I did the floating island custard.

485
00:21:16,960 --> 00:21:19,920
Baker six, would you like
to join us?

486
00:21:19,920 --> 00:21:21,600
On your marks. Get set.

487
00:21:21,600 --> 00:21:23,160
Bake.

488
00:21:23,160 --> 00:21:26,280
Yes. The last one in. So, this is
the first time I'm making ice cream.

489
00:21:26,280 --> 00:21:31,240
This is the first time I'm seeing
this machine, so... let's see.

490
00:21:31,240 --> 00:21:34,360
Creme anglaise is nearly ready.
I'm happy with the way it looks.

491
00:21:34,360 --> 00:21:36,320
It's all a bit crazy. Yeah. Staggered.

492
00:21:36,320 --> 00:21:38,680
I know!
Maybe it's because of the ice cream.

493
00:21:38,680 --> 00:21:41,240
They don't want it to get melted...
Yeah, that is it, I think.

494
00:21:41,240 --> 00:21:44,240
...when the next judges...
It's quite breezy here, isn't it?

495
00:21:44,240 --> 00:21:45,680
Yeah, it's very breezy.

496
00:21:45,680 --> 00:21:47,640
It's like a gale.

497
00:21:47,640 --> 00:21:48,880
I've made my creme anglaise.

498
00:21:48,880 --> 00:21:51,360
It is looking pretty decent.
I'm quite happy with it.

499
00:21:51,360 --> 00:21:53,600
It's gonna go to the ice bath.

500
00:21:53,600 --> 00:21:56,080
So it's cool enough for
the ice cream machine.

501
00:21:56,080 --> 00:21:57,960
The bakers need to reduce
the temperature

502
00:21:57,960 --> 00:22:00,160
of their creme anglaise
as quickly as possible.

503
00:22:00,160 --> 00:22:02,360
That's in the fridge.
In the fridge.

504
00:22:02,360 --> 00:22:04,280
But where they cool it is crucial.

505
00:22:04,280 --> 00:22:07,480
You can't put a hot creme anglaise
into the freezer.

506
00:22:07,480 --> 00:22:10,560
The temperature difference,
it might cause a issue.

507
00:22:10,560 --> 00:22:11,920
Into the fridge.

508
00:22:13,680 --> 00:22:17,120
I chill in the freezer
to get it down as fast as I can.

509
00:22:17,120 --> 00:22:19,120
Adding warm creme anglaise to
a freezer

510
00:22:19,120 --> 00:22:21,280
will cause the freezer's
temperature to rise.

511
00:22:21,280 --> 00:22:22,880
And now it can go to the freezer.

512
00:22:22,880 --> 00:22:26,120
And may prevent the ice cream from
setting later in the challenge.

513
00:22:30,720 --> 00:22:33,320
It's cooled, which is good.
Yeah, that's ready.

514
00:22:33,320 --> 00:22:36,320
I am adding in my pistachio paste.

515
00:22:36,320 --> 00:22:37,960
I'm gonna add the food colouring.

516
00:22:37,960 --> 00:22:40,120
Pistachios shouldn't have too
much colour.

517
00:22:40,120 --> 00:22:42,160
It says to churn and then to freeze.

518
00:22:42,160 --> 00:22:43,960
When it gets really thick
and ice creamy,

519
00:22:43,960 --> 00:22:46,080
I will turn it off,
however long that will take.

520
00:22:46,080 --> 00:22:48,960
It'll probably take about 45 minutes
to churn. I don't know.

521
00:22:48,960 --> 00:22:51,160
If this works out,
I'll be so proud of myself.

522
00:22:51,160 --> 00:22:52,520
Right, now I'm gonna
make the...

523
00:22:54,720 --> 00:22:56,120
...waffle cones.

524
00:22:56,120 --> 00:22:58,040
I've got an idea of how it's done.

525
00:22:58,040 --> 00:23:00,600
I'm gonna whip up my egg whites,
then sift in the flour

526
00:23:00,600 --> 00:23:01,960
and icing sugar,
fold in the butter.

527
00:23:01,960 --> 00:23:04,680
That looks good.
It looks the right consistency.

528
00:23:04,680 --> 00:23:06,440
I'll start cooking them now.

529
00:23:09,920 --> 00:23:11,720
I'm gonna go for it.

530
00:23:11,720 --> 00:23:13,360
I'm just gonna trust the press.

531
00:23:13,360 --> 00:23:15,400
First one is in. Lid is on.

532
00:23:15,400 --> 00:23:17,800
I give them two minutes
and wait patiently.

533
00:23:17,800 --> 00:23:19,200
Pop it in for three minutes.

534
00:23:19,200 --> 00:23:20,440
Five minutes, four minutes.

535
00:23:20,440 --> 00:23:21,960
I just need this to be golden.

536
00:23:21,960 --> 00:23:24,320
Three, two...

537
00:23:24,320 --> 00:23:25,600
Hello.

538
00:23:25,600 --> 00:23:26,760
Not there yet.

539
00:23:29,280 --> 00:23:33,640
Yeah. I'm going for a goldeny type
colour and just roll it.

540
00:23:33,640 --> 00:23:35,920
Not brown, just golden.

541
00:23:35,920 --> 00:23:39,600
Once it's done, you just need to
roll straight away and let it set.

542
00:23:39,600 --> 00:23:41,280
Tighter at the bottom.

543
00:23:41,280 --> 00:23:42,920
Something is burning.

544
00:23:44,200 --> 00:23:45,360
Something's burning.

545
00:23:45,360 --> 00:23:46,480
Or is it me?

546
00:23:46,480 --> 00:23:48,080
Oh, no!

547
00:23:48,080 --> 00:23:49,320
Oh!

548
00:23:49,320 --> 00:23:50,560
What?

549
00:23:52,200 --> 00:23:53,560
Whoa-oh!

550
00:23:54,640 --> 00:23:57,720
I just made an ice cream cone.
That's really cool. Ha-ha!

551
00:23:57,720 --> 00:23:59,440
It's six, right?

552
00:23:59,440 --> 00:24:00,520
I'll go again.

553
00:24:00,520 --> 00:24:02,920
I'm going to do it for less time.

554
00:24:02,920 --> 00:24:05,040
Well, that's better.

555
00:24:05,040 --> 00:24:06,200
Ow! It's so hot.

556
00:24:06,200 --> 00:24:08,840
Well, I definitely didn't
perfect it.

557
00:24:08,840 --> 00:24:11,160
Look at that.
NOEL WHISTLES

558
00:24:11,160 --> 00:24:12,360
Hmm.
You ever done that before?

559
00:24:12,360 --> 00:24:14,040
I've never made
a waffle cone before.

560
00:24:14,040 --> 00:24:16,560
So you just did that. I'm gonna be
obsessed with waffle cones now.

561
00:24:16,560 --> 00:24:18,480
Yeah, are you getting
a waffle cone maker?

562
00:24:21,040 --> 00:24:22,360
It feels fine.

563
00:24:22,360 --> 00:24:24,200
THEY LAUGH

564
00:24:24,200 --> 00:24:26,280
Don't try that at home, children.

565
00:24:26,280 --> 00:24:28,720
Burning, burning, burning.
I smell burning.

566
00:24:28,720 --> 00:24:30,800
Whoa, man. They're burnt.
What is going on?

567
00:24:30,800 --> 00:24:33,080
OK, even less time than that.

568
00:24:33,080 --> 00:24:34,120
Final one.

569
00:24:34,120 --> 00:24:36,160
Chicka-ching! Hot, hot!

570
00:24:36,160 --> 00:24:37,880
That is six.

571
00:24:37,880 --> 00:24:41,320
This one is OK. This one is OK.

572
00:24:41,320 --> 00:24:43,680
I'm moving on to next step.
Make the praline.

573
00:24:43,680 --> 00:24:46,480
Caramelise my sugar,
put it on top of the pistachios.

574
00:24:46,480 --> 00:24:48,200
When I was a kid,
pistachio ice cream

575
00:24:48,200 --> 00:24:50,040
was something you had on holiday. Yeah.

576
00:24:50,040 --> 00:24:53,760
On the Algarve. Sort of like,
"Ooh, ooh, they've got pistachio.

577
00:24:53,760 --> 00:24:55,320
"Ooh, they've got pistachio!
MAXY CHUCKLES

578
00:24:55,320 --> 00:24:57,480
"Ron, they've got pistachio.
Did you want pistachio?

579
00:24:57,480 --> 00:24:59,320
"You like pistachio.

580
00:24:59,320 --> 00:25:01,280
"No, just vanilla?
He just wants a vanilla."

581
00:25:02,560 --> 00:25:04,000
It's getting there, baby.

582
00:25:04,000 --> 00:25:07,280
I'm just gonna stop churning it.
It's pretty thick.

583
00:25:07,280 --> 00:25:08,840
I think it's done.

584
00:25:08,840 --> 00:25:12,160
Scrape the ice cream into a bowl
and fold through the praline.

585
00:25:12,160 --> 00:25:13,200
Freeze.

586
00:25:13,200 --> 00:25:16,040
Make sure that's all in there.
And now it can go to the freezer.

587
00:25:16,040 --> 00:25:18,080
So I need it to set quick,
quick, quick, quick, quick.

588
00:25:18,080 --> 00:25:20,560
It's gonna freeze. Should be OK.

589
00:25:20,560 --> 00:25:23,880
I will be leaving this in the
freezer for as long as possible.

590
00:25:26,000 --> 00:25:28,720
Dip the ice cream cone rims
in melted chocolate,

591
00:25:28,720 --> 00:25:31,520
then in chopped pistachios.
Pistachios on my wafer.

592
00:25:31,520 --> 00:25:34,120
What I'm actually gonna do is put
some melted chocolate in. Yeah.

593
00:25:34,120 --> 00:25:35,760
Ooh, yeah, I'm gonna put that
in there.

594
00:25:35,760 --> 00:25:37,600
You just gonna do that?
I'm just gonna do it.

595
00:25:37,600 --> 00:25:39,920
Like a little secret extra. Wow.

596
00:25:39,920 --> 00:25:42,240
I hope my ice cream is freezing.

597
00:25:42,240 --> 00:25:46,600
I'm gonna see my ice cream.
It's still soft.

598
00:25:46,600 --> 00:25:48,760
It's set. I'm happy, happy.

599
00:25:50,640 --> 00:25:54,120
The freezer is four degrees.
It's gonna be melting.

600
00:25:55,360 --> 00:25:57,720
Ah, stress.

601
00:25:57,720 --> 00:26:01,680
I'm praying really hard silently
so my ice cream sets.

602
00:26:01,680 --> 00:26:06,520
Baker number one,
you have five minutes until judging.

603
00:26:06,520 --> 00:26:08,560
It's cold.
Everything's cold right now.

604
00:26:08,560 --> 00:26:11,080
How many scoops do they want?
I'll try and do two.

605
00:26:11,080 --> 00:26:13,480
Then I've just got to drizzle
chocolate sauce.

606
00:26:13,480 --> 00:26:15,640
I'm gonna do it in the freezer,
the rest of this.

607
00:26:18,280 --> 00:26:20,280
A little bit of the sauce.

608
00:26:20,280 --> 00:26:23,320
Baker number two,
you have five minutes.

609
00:26:23,320 --> 00:26:24,520
Baker number one,

610
00:26:24,520 --> 00:26:27,320
I am coming to get your bake now
for judging.

611
00:26:27,320 --> 00:26:28,920
Happy?

612
00:26:36,800 --> 00:26:38,440
Sir, madam.

613
00:26:40,560 --> 00:26:41,960
These look quite attractive.

614
00:26:41,960 --> 00:26:43,680
They've managed
to get two balls on.

615
00:26:43,680 --> 00:26:45,960
I mean, the green's about right,
as well, the colour.

616
00:26:45,960 --> 00:26:48,720
And the cone is absolutely lovely.
It's crisp. Mmm.

617
00:26:48,720 --> 00:26:50,400
I can't hear anything.

618
00:26:53,000 --> 00:26:55,400
It's nice and creamy,
the ice cream, and set.

619
00:26:55,400 --> 00:26:58,080
The baker has filled
the inside with... With chocolate.

620
00:26:58,080 --> 00:27:00,800
...chocolate. It stops
the ice cream soggying it up.

621
00:27:00,800 --> 00:27:03,400
That is delicious.
HE EXHALES

622
00:27:03,400 --> 00:27:04,880
My ice cream didn't set.

623
00:27:04,880 --> 00:27:07,120
It's so hard, mate.

624
00:27:07,120 --> 00:27:09,080
It's like water.

625
00:27:09,080 --> 00:27:12,680
Baker number three,
you have five minutes left.

626
00:27:12,680 --> 00:27:14,800
Baker number two,
I'm coming for you.

627
00:27:26,040 --> 00:27:27,600
Thank you.

628
00:27:27,600 --> 00:27:29,920
That looks like it's been in
the sun for six hours,

629
00:27:29,920 --> 00:27:31,640
pouring out the bottom hole.

630
00:27:31,640 --> 00:27:33,720
The cone seems to be crisp enough.

631
00:27:35,760 --> 00:27:36,880
The praline's good.

632
00:27:36,880 --> 00:27:38,720
It's a good flavour,
but it's just not set.

633
00:27:41,800 --> 00:27:43,840
The freezer didn't cool down
my ice cream. It's melting.

634
00:27:43,840 --> 00:27:46,160
I feel like I want to give up
this challenge.

635
00:27:48,200 --> 00:27:51,720
If it melts, it melts.
I did my best.

636
00:27:51,720 --> 00:27:52,880
Baker number three,

637
00:27:52,880 --> 00:27:55,960
I'm coming to get your bake
right now.

638
00:27:55,960 --> 00:27:59,440
Thank you. Thank you.
Ah, it's just melting.

639
00:27:59,440 --> 00:28:00,920
I'll get it there quick.

640
00:28:04,640 --> 00:28:07,640
There you go.
It's very soft. It's not set.

641
00:28:07,640 --> 00:28:09,000
It's just like liquid.

642
00:28:09,000 --> 00:28:12,080
Oh. Mmm. Oh!

643
00:28:12,080 --> 00:28:14,240
It's leaking all over,
even down the side.

644
00:28:14,240 --> 00:28:16,760
Because the ice cream is so unset,

645
00:28:16,760 --> 00:28:19,560
the praline doesn't have
the proper crunch it should. No.

646
00:28:19,560 --> 00:28:21,480
A sort of pistachio soup.

647
00:28:23,800 --> 00:28:24,840
SYABIRA: It's fine.

648
00:28:24,840 --> 00:28:26,920
It seems fairly stable.

649
00:28:26,920 --> 00:28:30,080
I was going to do a second scoop
on top, but don't think I will.

650
00:28:30,080 --> 00:28:33,040
Baker number four, your time is up.

651
00:28:38,480 --> 00:28:40,080
Well, the ice cream looks set.

652
00:28:40,080 --> 00:28:42,160
Try a little bit of that cone.

653
00:28:42,160 --> 00:28:44,280
Mmm, the ice cream tastes nice.

654
00:28:44,280 --> 00:28:45,960
Very crunchy praline.

655
00:28:45,960 --> 00:28:47,600
Shame we didn't get
the second scoop.

656
00:28:47,600 --> 00:28:50,800
That's a mean ice cream.
Delicious, but not enough.

657
00:28:53,080 --> 00:28:55,520
I wonder if the ice cream's
a bit on the soft side.

658
00:28:55,520 --> 00:28:56,880
I'm just trying to keep it neat.

659
00:28:56,880 --> 00:29:01,360
Baker number five,
I'm coming for your bake right now.

660
00:29:01,360 --> 00:29:03,280
Happy?
NOEL LAUGHS

661
00:29:03,280 --> 00:29:04,640
Down to the wire.

662
00:29:08,600 --> 00:29:10,640
The most obvious problem
immediately is that

663
00:29:10,640 --> 00:29:14,240
the chocolate is just
a great ugly lump on top. Yeah.

664
00:29:15,840 --> 00:29:19,040
The wafer's good, good texture.
You do get a little bit of praline.

665
00:29:19,040 --> 00:29:21,360
The ice cream mix itself is good.

666
00:29:21,360 --> 00:29:23,640
It is melting very, very quickly.

667
00:29:24,880 --> 00:29:27,200
It's melting very quickly. Eeesh.

668
00:29:28,680 --> 00:29:31,120
It feels weird,
like everyone is watching me.

669
00:29:32,160 --> 00:29:34,720
Baker number six, your time is up.

670
00:29:41,800 --> 00:29:43,320
Thank you. Thank you.

671
00:29:43,320 --> 00:29:47,600
The wafer looks a little too dark
and too brittle.

672
00:29:48,640 --> 00:29:49,880
They're overbaked.

673
00:29:49,880 --> 00:29:51,680
The ice cream is nice
and smooth.

674
00:29:51,680 --> 00:29:54,160
It's just melting pretty
quickly now.

675
00:29:54,160 --> 00:29:56,160
THUNDER CRACKLES

676
00:29:56,160 --> 00:30:00,320
Paul and Prue will now rank
the ice creams from worst to best.

677
00:30:00,320 --> 00:30:02,400
In sixth spot, we have this one.

678
00:30:02,400 --> 00:30:03,840
Syabira.

679
00:30:03,840 --> 00:30:05,080
Ice cream wasn't set.

680
00:30:05,080 --> 00:30:06,960
In fifth place, we have this one.

681
00:30:06,960 --> 00:30:09,400
Janusz. It wasn't set, was it?

682
00:30:10,400 --> 00:30:11,840
Abdul is fourth

683
00:30:11,840 --> 00:30:13,640
and Kevin third.

684
00:30:13,640 --> 00:30:15,520
In second, we have this one.

685
00:30:15,520 --> 00:30:17,360
Maxy, these are pretty good.

686
00:30:17,360 --> 00:30:20,840
You needed to put more ice cream
on it to create a bigger dome.

687
00:30:20,840 --> 00:30:22,880
Which means we have this one.

688
00:30:22,880 --> 00:30:24,640
Sandro, absolutely delicious.

689
00:30:24,640 --> 00:30:26,040
Nothing wrong with it at all.

690
00:30:29,720 --> 00:30:32,840
I feel great.
I got my first Technical win.

691
00:30:34,000 --> 00:30:35,120
They still taste great.

692
00:30:35,120 --> 00:30:38,880
They are just more sort
of smoothie than an ice cream.

693
00:30:38,880 --> 00:30:41,280
It's terrible. Disappointed.

694
00:30:41,280 --> 00:30:43,480
There's always a rainbow
after the rain.

695
00:30:48,240 --> 00:30:50,960
Let's do this. Four more hours.

696
00:30:51,920 --> 00:30:53,520
Happy Custard Week, everybody.

697
00:30:53,520 --> 00:30:55,400
Custard Week. I love custard.
Who'd have thought it?

698
00:30:55,400 --> 00:30:58,160
Coming from northern stock,
anything with custard is good.

699
00:30:58,160 --> 00:31:00,640
You can't just claim custard
from the north, you know that? Yeah.

700
00:31:00,640 --> 00:31:03,800
There's a little village just
outside Bolton... Here we go.

701
00:31:03,800 --> 00:31:06,520
...called Custard and that
is where it all came from. Really?

702
00:31:06,520 --> 00:31:08,280
No, don't be ridiculous.
Of course not.

703
00:31:08,280 --> 00:31:09,320
You had me there.

704
00:31:09,320 --> 00:31:12,160
We've whittled down
to six really strong bakers now.

705
00:31:12,160 --> 00:31:13,800
It's getting harder and harder,
isn't it?

706
00:31:13,800 --> 00:31:15,800
Syabira did really well in
the Signature. Yeah.

707
00:31:15,800 --> 00:31:17,320
But she was last in the Tech.

708
00:31:17,320 --> 00:31:21,440
Whereas Sandro didn't do too well
in the Signature with what he did,

709
00:31:21,440 --> 00:31:22,680
but he won the Tech.

710
00:31:22,680 --> 00:31:25,160
So you've got these two
sort of jumping around.

711
00:31:25,160 --> 00:31:27,120
And then you look at everybody else,

712
00:31:27,120 --> 00:31:29,200
they're all again smack in
the middle.

713
00:31:29,200 --> 00:31:30,360
And now you're in this position

714
00:31:30,360 --> 00:31:33,720
where any challenge
you make one mistake, you could go.

715
00:31:33,720 --> 00:31:34,800
Which is harsh, isn't it?

716
00:31:34,800 --> 00:31:37,080
Bake Off is tough. It's brutal.

717
00:31:37,080 --> 00:31:39,280
Oh, I can't bear it.
I wouldn't watch it. It's brutal.

718
00:31:39,280 --> 00:31:42,000
Or be involved in it.
I'd wipe it off my CV.

719
00:31:46,960 --> 00:31:48,240
Good morning, bakers.

720
00:31:48,240 --> 00:31:51,720
Welcome back to the tent
for your Showstopper challenge.

721
00:31:51,720 --> 00:31:54,320
Today Paul and Prue would
like you to bake

722
00:31:54,320 --> 00:31:57,520
an exquisitely-decorated
set custard gateau.

723
00:31:57,520 --> 00:32:01,440
Your gateau must consist
of multiple baked layers

724
00:32:01,440 --> 00:32:03,400
and be sandwiched
and supported

725
00:32:03,400 --> 00:32:07,040
by beautifully-flavoured,
perfectly set custard.

726
00:32:07,040 --> 00:32:09,840
You can make any style
of gateau you like,

727
00:32:09,840 --> 00:32:13,480
but the set custard elements must be
the star of the show.

728
00:32:13,480 --> 00:32:15,520
I thought Paul Hollywood was
the star of the show?

729
00:32:15,520 --> 00:32:17,760
Used to be. Now it's set custard.

730
00:32:17,760 --> 00:32:19,880
Imagine being usurped
by set custard.

731
00:32:19,880 --> 00:32:22,200
Oh, it's a tough business.
NOEL LAUGHS

732
00:32:22,200 --> 00:32:24,240
You have four hours.
On your marks.

733
00:32:24,240 --> 00:32:25,520
Get perfectly set.

734
00:32:25,520 --> 00:32:26,560
Bake.

735
00:32:28,600 --> 00:32:31,680
This bake here, I need this
to be, like, perfection.

736
00:32:31,680 --> 00:32:35,360
It's gonna be my, like,
do I get my Star Baker?

737
00:32:35,360 --> 00:32:37,040
It's a personal favourite,

738
00:32:37,040 --> 00:32:39,120
so I'm really excited to make this

739
00:32:39,120 --> 00:32:41,240
and I hope the judges like it.

740
00:32:41,240 --> 00:32:43,040
We've had pouring custard,

741
00:32:43,040 --> 00:32:44,640
we've had frozen custard,

742
00:32:44,640 --> 00:32:47,680
so for the Showstopper,
we're going to have set custard.

743
00:32:47,680 --> 00:32:49,760
So, obviously there's many different
types of custard.

744
00:32:49,760 --> 00:32:52,920
Creme pat, creme diplomat,
creme mousseline.

745
00:32:52,920 --> 00:32:54,920
There has to be baked elements
in there.

746
00:32:54,920 --> 00:32:57,680
There are so many different avenues
they could go down.

747
00:32:57,680 --> 00:33:01,240
So, strawberries, I need 400 grams.
I'm gonna just reduce them.

748
00:33:01,240 --> 00:33:03,160
Well, there are lots of ways
to set custard.

749
00:33:03,160 --> 00:33:06,400
Most people would use flour
and a bit of gelatine.

750
00:33:06,400 --> 00:33:09,560
It needs to be silky and soft,
but it must be firm.

751
00:33:09,560 --> 00:33:12,440
So that when you get a slice,
it doesn't just bulge out.

752
00:33:12,440 --> 00:33:15,560
I am thinking about

753
00:33:15,560 --> 00:33:19,080
texture, flavour,
texture and flavour.

754
00:33:19,080 --> 00:33:20,720
And time.

755
00:33:20,720 --> 00:33:23,160
Custard gateau has
to look amazing.

756
00:33:23,160 --> 00:33:24,320
Lots of flavour,

757
00:33:24,320 --> 00:33:25,480
lots of colour,

758
00:33:25,480 --> 00:33:28,600
but custard has
to remain the hero.

759
00:33:30,320 --> 00:33:31,600
Morning, Syabira.
Hello, Syabira.

760
00:33:31,600 --> 00:33:33,040
Morning, hello. Hello.

761
00:33:33,040 --> 00:33:35,240
Tell us about your custard gateau.

762
00:33:35,240 --> 00:33:36,640
I'm making pina colada

763
00:33:36,640 --> 00:33:38,160
custard cake today.
NOEL CHUCKLES

764
00:33:38,160 --> 00:33:39,880
You see, there's
a theme going on here.

765
00:33:39,880 --> 00:33:42,440
We're getting mojitos,
we're getting pina coladas.

766
00:33:42,440 --> 00:33:43,800
It is a cocktail week this week.

767
00:33:43,800 --> 00:33:45,920
Both Noel and I are big fans of
pina colada.

768
00:33:45,920 --> 00:33:49,400
Paul always buys me pina coladas
when we go out. No pressure.

769
00:33:49,400 --> 00:33:53,040
Syabira's cocktail gateau will
feature delicate pineapple flowers,

770
00:33:53,040 --> 00:33:55,080
a coconut rum creme legere

771
00:33:55,080 --> 00:33:57,680
and alternate layers
of pineapple creme pat

772
00:33:57,680 --> 00:34:00,440
and rum sponge with
a tropical ingredient.

773
00:34:00,440 --> 00:34:03,600
I'm adding the coconut milk inside
now to give

774
00:34:03,600 --> 00:34:05,720
the coconut taste in the sponge.

775
00:34:05,720 --> 00:34:08,200
I'm excited,
because I tried this cake alongside

776
00:34:08,200 --> 00:34:10,160
a proper pina colada drink.

777
00:34:10,160 --> 00:34:12,480
Pina colada, cake,
pina colada, cake,

778
00:34:12,480 --> 00:34:13,880
pina colada, cake.

779
00:34:14,960 --> 00:34:16,800
This is my joconde sponge.

780
00:34:16,800 --> 00:34:18,840
It's an almond-based sponge.

781
00:34:18,840 --> 00:34:20,480
It's nice and moist.

782
00:34:20,480 --> 00:34:23,080
The bakers want baked elements
to be both light enough

783
00:34:23,080 --> 00:34:25,680
to avoid compressing
the silky set custard...

784
00:34:25,680 --> 00:34:27,680
I'm making a traditional
Polish sponge.

785
00:34:27,680 --> 00:34:30,600
It has both flour
and potato starch.

786
00:34:30,600 --> 00:34:32,600
It brings the lightness
to the sponge.

787
00:34:32,600 --> 00:34:34,920
...and firm enough
to structure their gateau.

788
00:34:34,920 --> 00:34:38,080
I am going to make
a coconut sponge,

789
00:34:38,080 --> 00:34:40,000
so it's more robust.

790
00:34:40,000 --> 00:34:43,040
While most bakers are using sponges
to support their custards...

791
00:34:43,040 --> 00:34:46,480
Just starting my dough now,
so I'll start laminating it shortly.

792
00:34:46,480 --> 00:34:49,120
...Abdul has been inspired
to do things differently.

793
00:34:49,120 --> 00:34:51,480
So I'm basically making
a mille-feuille.

794
00:34:51,480 --> 00:34:53,320
Oh, nice.
So tell us about the puff pastry.

795
00:34:53,320 --> 00:34:56,800
So I tried a rough puff pastry.
I'm actually using your recipe.

796
00:34:56,800 --> 00:34:58,560
Oh, you'll do well with this.

797
00:34:58,560 --> 00:35:00,520
You're gonna go far, Abdul.

798
00:35:00,520 --> 00:35:02,640
Do you know...
What a move from Abdul.

799
00:35:02,640 --> 00:35:06,760
Actually, that recipe is,
I think, as good as a puff pastry.

800
00:35:06,760 --> 00:35:08,960
Yes. That's what I noticed,
as well.

801
00:35:08,960 --> 00:35:11,520
I did notice there's a slight...
What is happening here?

802
00:35:11,520 --> 00:35:14,560
What's happening here?
Can we just have a moment for this?

803
00:35:14,560 --> 00:35:16,960
Abdul's mille-feuille will be made
with layers

804
00:35:16,960 --> 00:35:18,800
{\an8}of compressed rough puff pastry

805
00:35:18,800 --> 00:35:21,120
{\an8}that will sandwich chocolate
creme patissiere

806
00:35:21,120 --> 00:35:23,640
{\an8}and vanilla creme diplomat,
along with strawberries,

807
00:35:23,640 --> 00:35:26,120
raspberries and caramelised peaches.

808
00:35:26,120 --> 00:35:30,080
But even with Paul's recipe on
his side, he needs to keep his cool.

809
00:35:30,080 --> 00:35:33,240
In this weather, what you do is you
incorporate grated frozen butter

810
00:35:33,240 --> 00:35:35,680
to add between the layers
and laminate them.

811
00:35:35,680 --> 00:35:39,880
Oh, my hands are, like, freezing. Frostbite.

812
00:35:39,880 --> 00:35:42,280
Right, this needs to be in
the oven, like, asap.

813
00:35:42,280 --> 00:35:44,680
So, they're gonna go to
the oven only for 20 minutes,

814
00:35:44,680 --> 00:35:46,520
because they are just small
little cakes.

815
00:35:46,520 --> 00:35:49,360
This will go in
for about 25 minutes.

816
00:35:49,360 --> 00:35:51,800
So, pastry is gonna be in
the fridge

817
00:35:51,800 --> 00:35:54,120
to chill for about 20,
25 minutes.

818
00:35:54,120 --> 00:35:55,680
I'll start making my custard.

819
00:35:55,680 --> 00:36:01,080
I'm currently mixing together
cornflour, eggs and caster sugar.

820
00:36:01,080 --> 00:36:03,120
As the bakers move on
to their custards...

821
00:36:03,120 --> 00:36:05,120
You just need to stir it patiently.

822
00:36:05,120 --> 00:36:08,240
I'm making set custard.
It's really quick and easy to make.

823
00:36:08,240 --> 00:36:10,360
...Sandro is chancing
a different method.

824
00:36:10,360 --> 00:36:12,280
I'm doing it through the microwave.

825
00:36:12,280 --> 00:36:13,600
How? Explain.

826
00:36:13,600 --> 00:36:16,280
It'll go in to microwave for about
30 seconds at a time

827
00:36:16,280 --> 00:36:17,480
until it thickens.

828
00:36:17,480 --> 00:36:20,360
So rather than using a pan,
you decided to use a microwave?

829
00:36:20,360 --> 00:36:22,920
Yeah. How do you feel about
the meecro-wavay, Paul?

830
00:36:22,920 --> 00:36:24,320
If it works, it works.

831
00:36:24,320 --> 00:36:28,600
Sandro's ambitious three tiers will
consist of three different custards,

832
00:36:28,600 --> 00:36:31,520
a vanilla layer,
a coffee layer and a mango layer.

833
00:36:31,520 --> 00:36:33,760
It'll be decorated
with buttercream roses

834
00:36:33,760 --> 00:36:36,560
all in memory
of a very special person.

835
00:36:36,560 --> 00:36:39,880
I wanted to do a tribute
to my friend that I lost.

836
00:36:39,880 --> 00:36:42,520
She was, like,
helping me get on here.

837
00:36:42,520 --> 00:36:45,160
I didn't even want to get on here,
really, like at the time.

838
00:36:45,160 --> 00:36:46,760
What, and she encouraged you to...?

839
00:36:46,760 --> 00:36:48,600
She wanted me to join the show.
Really?

840
00:36:48,600 --> 00:36:50,840
Yeah. She would've loved
a cake like this for her birthday.

841
00:36:50,840 --> 00:36:53,200
Well, she'd be very proud
of how you've done.

842
00:36:53,200 --> 00:36:54,800
Yeah, she will be super proud.

843
00:36:54,800 --> 00:36:56,960
Sandro's Showstopper isn't
the only one

844
00:36:56,960 --> 00:36:58,840
to be inspired by someone special.

845
00:36:58,840 --> 00:37:02,240
The Showstopper is a tribute
to my father-in-law who passed away.

846
00:37:02,240 --> 00:37:05,200
He would've been really proud
to hear that I'm in the tent.

847
00:37:05,200 --> 00:37:07,560
I just never got the chance
to let him know.

848
00:37:07,560 --> 00:37:10,960
Maxy's gateau will feature exotic
layers of coconut

849
00:37:10,960 --> 00:37:12,200
and almond dacquoise,

850
00:37:12,200 --> 00:37:13,440
{\an8}joconde sponge,

851
00:37:13,440 --> 00:37:14,960
{\an8}a lime and passion fruit curd

852
00:37:14,960 --> 00:37:16,920
{\an8}and a cascade of tropical fruits,

853
00:37:16,920 --> 00:37:20,120
{\an8}all set in place with
a more traditional filling.

854
00:37:20,120 --> 00:37:22,400
I am making a creme pat.

855
00:37:22,400 --> 00:37:25,000
Classic vanilla.
I want to keep it simple.

856
00:37:25,000 --> 00:37:27,080
This is supposed to be about
the custard.

857
00:37:27,080 --> 00:37:29,680
Yeah. Mm-hmm. It's gonna be
the hero, the custard, isn't it?

858
00:37:29,680 --> 00:37:31,720
Yeah.

859
00:37:31,720 --> 00:37:33,840
Some bay leaves,
some thyme to infuse

860
00:37:33,840 --> 00:37:35,160
with my honey custard.

861
00:37:35,160 --> 00:37:38,720
The judges are looking for custards
with perfectly-infused flavours.

862
00:37:38,720 --> 00:37:40,600
I'm putting in pineapple
and lime.

863
00:37:40,600 --> 00:37:43,560
I hope this will taste
exactly like a pina colada.

864
00:37:43,560 --> 00:37:45,440
This is my chocolate
raspberry custard.

865
00:37:45,440 --> 00:37:47,560
Janusz is taking his flavour inspiration

866
00:37:47,560 --> 00:37:48,960
from a favourite holiday.

867
00:37:48,960 --> 00:37:52,200
So, I'm whisking Neapolitan set
custard gateau.

868
00:37:52,200 --> 00:37:55,080
It's gonna consist
of three different custards.

869
00:37:55,080 --> 00:37:57,720
Janusz's trio of custards will
comprise of

870
00:37:57,720 --> 00:37:59,800
a dark chocolate
and raspberry custard,

871
00:37:59,800 --> 00:38:01,840
{\an8}a strawberry and ruby
chocolate custard,

872
00:38:01,840 --> 00:38:03,960
{\an8}and a white chocolate
and vanilla custard.

873
00:38:03,960 --> 00:38:05,720
{\an8}Keeping to his Italian theme,

874
00:38:05,720 --> 00:38:08,000
{\an8}he is soaking
his sponges in limoncello

875
00:38:08,000 --> 00:38:10,320
{\an8}and finishing off his cake
by decorating

876
00:38:10,320 --> 00:38:12,000
{\an8}with a white chocolate drip.

877
00:38:12,000 --> 00:38:13,120
Have you practised?

878
00:38:13,120 --> 00:38:15,720
I did practise, and I baked it in
high heels, as well.

879
00:38:15,720 --> 00:38:17,000
You baked it in high heels?

880
00:38:17,000 --> 00:38:20,200
Yes, just to make sure that
I can walk in those shoes that I had

881
00:38:20,200 --> 00:38:21,560
for Halloween Week.

882
00:38:23,040 --> 00:38:26,200
So that was me, 6am in my kitchen,
in my high heels.

883
00:38:26,200 --> 00:38:28,320
In your high heels.

884
00:38:28,320 --> 00:38:29,880
You know, I just feel like

885
00:38:29,880 --> 00:38:32,520
there are too many rules in
this tent, you know.

886
00:38:32,520 --> 00:38:34,360
It's really important that
the bakers get

887
00:38:34,360 --> 00:38:36,720
to express themselves, you know.

888
00:38:36,720 --> 00:38:41,760
Um, so, with that in mind, bakers,

889
00:38:41,760 --> 00:38:46,800
take as much time as you like
and bake whatever you want.

890
00:38:46,800 --> 00:38:50,880
Paul won't like that.
Bakers, you are halfway through.

891
00:38:50,880 --> 00:38:52,720
I'm taking them out of
the oven now.

892
00:38:52,720 --> 00:38:53,960
The other cake is ready.

893
00:38:53,960 --> 00:38:55,560
I am. I'm really happy with them.

894
00:38:55,560 --> 00:38:59,520
Pop these in the freezer
so they cool quickly.

895
00:38:59,520 --> 00:39:02,720
I've got one and two.

896
00:39:04,560 --> 00:39:06,120
The puff pastry will try to rise,

897
00:39:06,120 --> 00:39:08,160
but the trays above will
compress it.

898
00:39:09,160 --> 00:39:11,080
I need the custard to be
a bit thickened.

899
00:39:11,080 --> 00:39:13,080
I'm using gelatine, fully.

900
00:39:13,080 --> 00:39:15,120
The consistency of
the custard is key

901
00:39:15,120 --> 00:39:16,480
to a successful gateau.

902
00:39:16,480 --> 00:39:19,600
Gonna go into the microwave
for about 30 seconds at a time

903
00:39:19,600 --> 00:39:20,720
until it thickens.

904
00:39:20,720 --> 00:39:23,200
And making the perfect silky
but firm custard

905
00:39:23,200 --> 00:39:24,800
involves careful timing.

906
00:39:24,800 --> 00:39:27,560
It's a bit grainy.
Like, usually it's very smooth.

907
00:39:27,560 --> 00:39:29,920
Maybe it's the cornflour that
I didn't mix in properly.

908
00:39:29,920 --> 00:39:32,120
I'm gonna make it again
just to be safe.

909
00:39:32,120 --> 00:39:34,840
Thicken it too much and the custard
will be gloopy to eat.

910
00:39:34,840 --> 00:39:36,680
See how set this custard is?

911
00:39:36,680 --> 00:39:41,400
It's just right. Ooh.
HE EXHALES

912
00:39:41,400 --> 00:39:43,760
But undercook it...
I'm a bit worried about this.

913
00:39:43,760 --> 00:39:45,880
...and it could be a sloppy mess.

914
00:39:45,880 --> 00:39:47,120
It's not thickening up.

915
00:39:47,120 --> 00:39:49,800
At home, it would've been done
by now.

916
00:39:49,800 --> 00:39:52,440
The pan's not very hot.
Have you had the wrong one on?

917
00:39:52,440 --> 00:39:55,120
No, no, I haven't.
This is the right one.

918
00:39:55,120 --> 00:39:56,320
Well, it's not very hot...

919
00:39:57,440 --> 00:39:59,000
...at all. That's why.

920
00:39:59,000 --> 00:40:02,320
It should be quite soft
when you slice into it.

921
00:40:02,320 --> 00:40:05,480
That is a big bowl of custard.
I feel like I could jump into that.

922
00:40:05,480 --> 00:40:07,640
Believe it or not,
we'll use pretty much all of it.

923
00:40:07,640 --> 00:40:09,720
Really? Aye. Well, it's a set
custard gateau.

924
00:40:09,720 --> 00:40:11,960
There needs to be...
You need a lot of custard.

925
00:40:11,960 --> 00:40:14,480
...a lot of custard. Yeah. Is there
such a thing as too much custard?

926
00:40:14,480 --> 00:40:16,000
No. No.

927
00:40:16,000 --> 00:40:17,920
Kevin's immense three litres
of custard

928
00:40:17,920 --> 00:40:19,520
will be decked with nectarines

929
00:40:19,520 --> 00:40:21,840
and raspberries upon
a dacquoise base.

930
00:40:21,840 --> 00:40:24,120
The gateau will be topped
with raspberry jelly

931
00:40:24,120 --> 00:40:25,880
and finished with
a cascading swirl

932
00:40:25,880 --> 00:40:27,440
{\an8}of Swiss meringue buttercream,

933
00:40:27,440 --> 00:40:30,400
{\an8}prosecco-infused macarons,
and bay leaves.

934
00:40:30,400 --> 00:40:32,520
The thyme going in there's
going to be interesting... Hmm.

935
00:40:32,520 --> 00:40:34,400
...to see how that works.
And the bay.

936
00:40:34,400 --> 00:40:36,760
And bay, as well. And the bay.
Have you practised this at home?

937
00:40:36,760 --> 00:40:39,840
Yeah, uh-huh. And when it comes to
the setting times for each layer,

938
00:40:39,840 --> 00:40:42,120
have they managed to work OK?

939
00:40:42,120 --> 00:40:43,440
Yeah, yeah they worked OK.

940
00:40:43,440 --> 00:40:45,000
Ah. I'm setting the custard
with gelatine.

941
00:40:45,000 --> 00:40:47,200
So it's like that,
it's just stacked? Yeah.

942
00:40:47,200 --> 00:40:48,960
I think it sounds absolutely wonderful

943
00:40:48,960 --> 00:40:51,840
and I hope you pull it off.
So do I. Thank you.

944
00:40:53,320 --> 00:40:55,880
Bakers, you have one hour left.

945
00:40:55,880 --> 00:40:57,760
I wish I had three arms, honestly.

946
00:40:57,760 --> 00:40:59,520
Or maybe eight, like an octopus.

947
00:40:59,520 --> 00:41:02,120
I'm behind, because I had to make
one of my custards again.

948
00:41:02,120 --> 00:41:04,000
I'll try to catch up as much
as possible.

949
00:41:04,000 --> 00:41:06,440
While some bakers are waiting
for their custards to set...

950
00:41:06,440 --> 00:41:07,520
It's going in the fridge.

951
00:41:07,520 --> 00:41:08,680
...others are ploughing ahead

952
00:41:08,680 --> 00:41:11,080
and assembling their gateau
with unset custard.

953
00:41:11,080 --> 00:41:14,760
The hot custard needs
to be set together with the cake

954
00:41:14,760 --> 00:41:16,840
so that it gels together.

955
00:41:16,840 --> 00:41:20,080
I'm just putting the dark chocolate
and raspberry custard in.

956
00:41:20,080 --> 00:41:22,280
And then a thick layer of custard.

957
00:41:22,280 --> 00:41:24,800
Working with unset custard
makes it easier to create

958
00:41:24,800 --> 00:41:27,000
the generous layers
the judges are looking for.

959
00:41:27,000 --> 00:41:28,880
The custard layers are about
this thick.

960
00:41:30,160 --> 00:41:31,400
Similar.

961
00:41:31,400 --> 00:41:34,200
They wanted exactly
the same layers of custard to cake.

962
00:41:34,200 --> 00:41:36,000
But deeper layers of custard...

963
00:41:36,000 --> 00:41:37,120
Add another layer.

964
00:41:37,120 --> 00:41:39,240
...require a longer setting time...

965
00:41:39,240 --> 00:41:40,680
It's a lot of custard.

966
00:41:40,680 --> 00:41:42,720
...to ensure a sturdy Showstopper.

967
00:41:42,720 --> 00:41:44,120
It goes to the freezer!

968
00:41:44,120 --> 00:41:46,800
Fridge. I need to let it set as
quick as I can.

969
00:41:46,800 --> 00:41:48,600
Hopefully it will set on time.

970
00:41:53,480 --> 00:41:55,880
You can see, like, it's not fully,
fully brown yet,

971
00:41:55,880 --> 00:41:57,800
but it's only brown on the edges,
so, yeah,

972
00:41:57,800 --> 00:41:59,320
maybe I'll just take it out now.

973
00:41:59,320 --> 00:42:02,480
I hope this cools as instantly
as possible.

974
00:42:03,960 --> 00:42:06,040
Syabira, we need to let
the bakers know

975
00:42:06,040 --> 00:42:08,200
that they've got half an hour
left. Can you...? Mm-hmm.

976
00:42:08,200 --> 00:42:10,440
Can you tell them all,
but in Malay, please?

977
00:42:10,440 --> 00:42:11,960
Bakers, you have...

978
00:42:11,960 --> 00:42:13,760
SHE SPEAKS IN MALAY

979
00:42:13,760 --> 00:42:15,440
You all speak Malay, right?

980
00:42:15,440 --> 00:42:17,680
HE LAUGHS

981
00:42:17,680 --> 00:42:19,880
It's an international language,
isn't it? Exactly.

982
00:42:19,880 --> 00:42:22,600
Definitely not enough time,
but we'll try.

983
00:42:22,600 --> 00:42:25,520
Press speedy mode on.
It's time to assemble now.

984
00:42:25,520 --> 00:42:29,560
So now I'm getting the layers of
the coconut and mango done.

985
00:42:29,560 --> 00:42:33,120
I'm now spreading the hero of
the show, my custard.

986
00:42:33,120 --> 00:42:34,160
It is ready now.

987
00:42:34,160 --> 00:42:36,520
So to add some support,
I added raspberries.

988
00:42:39,920 --> 00:42:41,000
Set.

989
00:42:41,000 --> 00:42:43,040
Definitely not set yet.

990
00:42:43,040 --> 00:42:45,840
How do you think this bake is going?
Do you think you're on schedule?

991
00:42:45,840 --> 00:42:48,320
I'm a bit behind, because I had
to make my custard again.

992
00:42:48,320 --> 00:42:50,360
It was grainy and I was like,
"You know what?

993
00:42:50,360 --> 00:42:51,640
"Paul Hollywood will
notice that."

994
00:42:51,640 --> 00:42:53,640
And I didn't want...
He'll put you in CUSTARDy.

995
00:42:53,640 --> 00:42:56,760
Yes, he will put me in custody.

996
00:42:56,760 --> 00:42:59,480
My passion fruit and lime curd.

997
00:42:59,480 --> 00:43:02,720
That joke was a TRIFLE corny.

998
00:43:03,920 --> 00:43:07,040
Orangey Madeira-type sponge
with vanilla custard.

999
00:43:07,040 --> 00:43:09,000
I am so scared to open it.

1000
00:43:09,000 --> 00:43:11,600
But I've touched it
and it's pretty soft.

1001
00:43:11,600 --> 00:43:13,840
I'm still just waiting for
the custard to set.

1002
00:43:13,840 --> 00:43:15,720
I'm hoping it'll set quite quickly.

1003
00:43:15,720 --> 00:43:19,280
-It's super jiggly.
-Jiggle jiggle. LAUGHTER

1004
00:43:19,280 --> 00:43:23,000
Now I'm assembling the joconde
sponge with the coffee custard.

1005
00:43:23,000 --> 00:43:25,920
Bakers, you have
15 minutes remaining.

1006
00:43:25,920 --> 00:43:28,320
Cakes.
HIGH-PITCHED: You can do it.

1007
00:43:28,320 --> 00:43:30,440
So, this is the peach layer.

1008
00:43:30,440 --> 00:43:31,760
Pipe with buttercream.

1009
00:43:31,760 --> 00:43:33,560
Let's do this, like, ruthless.

1010
00:43:33,560 --> 00:43:36,280
I'm gonna coat them with
white coconut rum.

1011
00:43:36,280 --> 00:43:39,240
Creme legere. Creme legere is
a whipped custard cream.

1012
00:43:39,240 --> 00:43:42,160
That looks nice. Can I drink that?
Yeah, you can.

1013
00:43:42,160 --> 00:43:43,800
Maybe I'll just pour it over
my feet.

1014
00:43:43,800 --> 00:43:45,440
That's a custard treatment.

1015
00:43:45,440 --> 00:43:46,800
Custard treatment?

1016
00:43:46,800 --> 00:43:48,760
It's actually good,
because all the sugar,

1017
00:43:48,760 --> 00:43:50,640
all the butter,
it's actually moisturising.

1018
00:43:50,640 --> 00:43:53,160
I haven't had a custard treatment
for a while, have you?

1019
00:43:53,160 --> 00:43:54,880
No, never.

1020
00:43:54,880 --> 00:43:56,360
Just set.

1021
00:43:56,360 --> 00:43:59,040
As long as it's set inside.
HE CHUCKLES NERVOUSLY

1022
00:43:59,040 --> 00:44:01,640
Would you like me to...?
I'll just turn it. How do I do it?

1023
00:44:01,640 --> 00:44:03,720
You're gonna try
and pipe in there, all right?

1024
00:44:03,720 --> 00:44:06,480
I'm cake boarding
and dowelling every layer.

1025
00:44:06,480 --> 00:44:08,800
Yeah, come on, strong.
All right, all right, all right.

1026
00:44:08,800 --> 00:44:11,840
Come on, Matt. We ain't got time.
Pipe really hard. I'm doing it!

1027
00:44:11,840 --> 00:44:14,440
Oh, like that. Oh, like that.
All right. There you go, yeah.

1028
00:44:16,200 --> 00:44:18,640
KEVIN EXHALES
It's quite wobbly.

1029
00:44:18,640 --> 00:44:19,920
Let's go, go, go, go,

1030
00:44:19,920 --> 00:44:22,800
go, go, go, go, go,
go, go, go, go, go, go.

1031
00:44:22,800 --> 00:44:25,800
Done. Look at that.
I made a cake!

1032
00:44:28,840 --> 00:44:31,040
That's not stable.

1033
00:44:31,040 --> 00:44:33,600
Right, if you get Star Baker,
I want a cut.

1034
00:44:33,600 --> 00:44:36,560
I'm sharing it with you. Yeah.
I'll give you 5%. Yes, please.

1035
00:44:36,560 --> 00:44:37,720
All right.

1036
00:44:40,080 --> 00:44:41,440
Oh, no.

1037
00:44:42,920 --> 00:44:44,320
Not cool, not cool.

1038
00:44:55,080 --> 00:44:59,040
The dowels aren't keeping it
stable enough.

1039
00:45:00,040 --> 00:45:02,240
I'm gonna present it on two stands.

1040
00:45:02,240 --> 00:45:04,440
Bakers, you have five minutes left.

1041
00:45:04,440 --> 00:45:07,240
SANDRO GROANS
I'm getting stressed out.

1042
00:45:07,240 --> 00:45:09,240
This is the vanilla custard now.

1043
00:45:09,240 --> 00:45:11,480
If I'm making a cake,
there will be drip on it.

1044
00:45:11,480 --> 00:45:14,640
Hopefully the flavour is
pina colada.

1045
00:45:14,640 --> 00:45:17,480
Really pretty purple roses
and rosettes.

1046
00:45:17,480 --> 00:45:19,760
The dried pineapple is gonna be
like a flower.

1047
00:45:19,760 --> 00:45:22,200
Neapolitan ice cream.

1048
00:45:22,200 --> 00:45:23,680
Trying to decorate as much
as possible.

1049
00:45:23,680 --> 00:45:26,240
I'm very pleased with how it
turned out. I need more time.

1050
00:45:26,240 --> 00:45:29,840
Do you need any help?
I'm trying to pipe that all over.

1051
00:45:29,840 --> 00:45:33,320
Just, uh... I can't stop thinking
of my friend though, now.

1052
00:45:33,320 --> 00:45:34,680
You pipe, we pile.

1053
00:45:34,680 --> 00:45:36,600
It's three of us. Come on.

1054
00:45:36,600 --> 00:45:38,520
I'm getting a bit overwhelmed.

1055
00:45:38,520 --> 00:45:40,920
It's a very jiggly cake, babes.
I know.

1056
00:45:40,920 --> 00:45:42,320
I'll go and help Kevin.

1057
00:45:42,320 --> 00:45:43,360
Mmm. Yum, yum, yum.

1058
00:45:43,360 --> 00:45:45,640
I know. We've got ten seconds.
What do you wanna do?

1059
00:45:45,640 --> 00:45:49,400
Some nectarines.
Bakers, your time is up.

1060
00:45:49,400 --> 00:45:51,720
Oh, that'll do, that'll do.

1061
00:45:51,720 --> 00:45:52,960
Yeah, that's it, that's it.

1062
00:45:52,960 --> 00:45:55,720
Please step away from your bakes.

1063
00:45:55,720 --> 00:45:57,400
Well done, everybody.

1064
00:45:57,400 --> 00:45:59,440
KEVIN SIGHS

1065
00:46:01,280 --> 00:46:04,440
Sandro, how did you manage this?
Uh...

1066
00:46:04,440 --> 00:46:06,880
You need to tell me what kind
of witchcraft you used inside.

1067
00:46:06,880 --> 00:46:08,320
SANDRO CHUCKLES Witchcraft.

1068
00:46:08,320 --> 00:46:10,280
Because that is crazy next level.

1069
00:46:19,120 --> 00:46:20,760
It's judgement time

1070
00:46:20,760 --> 00:46:23,520
for the bakers' showstopping
set custard gateau.

1071
00:46:23,520 --> 00:46:26,400
Abdul, would you like to bring up
your Showstopper, please?

1072
00:46:36,520 --> 00:46:39,160
It looks absolutely lovely, Abdul.

1073
00:46:39,160 --> 00:46:42,080
It looks very professional.
Quite stylish.

1074
00:46:42,080 --> 00:46:43,440
Let's have a look, shall we?

1075
00:46:45,200 --> 00:46:48,240
We have raspberry
and chocolate creme pat,

1076
00:46:48,240 --> 00:46:50,960
vanilla creme diplomat
with caramelised peaches.

1077
00:46:50,960 --> 00:46:52,920
That big enough for you, Prue?

1078
00:46:52,920 --> 00:46:55,120
Now, what are you trying
to tell people?

1079
00:46:55,120 --> 00:46:57,760
LAUGHTER

1080
00:47:00,480 --> 00:47:02,280
Right...
Paul, you greedy man.

1081
00:47:11,680 --> 00:47:14,520
The custard in both layers
is definitely the hero.

1082
00:47:14,520 --> 00:47:17,000
I think the texture of
the custard's perfect.

1083
00:47:17,000 --> 00:47:19,480
The pastry needed longer
in the oven. OK.

1084
00:47:19,480 --> 00:47:22,360
Probably needed another five minutes
just to get a bit of colour as well

1085
00:47:22,360 --> 00:47:23,560
more than anything else.

1086
00:47:23,560 --> 00:47:25,840
But overall, I like the textures
and the flavours.

1087
00:47:25,840 --> 00:47:28,840
I think you've got the idea of
a mille-feuille spot on.

1088
00:47:28,840 --> 00:47:30,160
Thank you. Really good job.

1089
00:47:30,160 --> 00:47:31,480
Well done, Abdul. Well done.

1090
00:47:31,480 --> 00:47:32,640
Thank you.

1091
00:47:44,240 --> 00:47:45,400
It looks impressive.

1092
00:47:45,400 --> 00:47:47,480
I like the variety of colours
in the piping.

1093
00:47:47,480 --> 00:47:49,760
I think it looks lovely, and then...
And the drip, drip.

1094
00:47:49,760 --> 00:47:52,480
Obviously the drip.
The drip is perfect.

1095
00:47:52,480 --> 00:47:54,520
There's a chocolate
and raspberry custard,

1096
00:47:54,520 --> 00:47:57,440
there is a ruby chocolate
and strawberry custard,

1097
00:47:57,440 --> 00:47:59,640
and a white chocolate
and vanilla custard.

1098
00:47:59,640 --> 00:48:02,440
The proportion of custard
to sponge is good.

1099
00:48:11,040 --> 00:48:12,640
Sponges are nice.

1100
00:48:12,640 --> 00:48:14,920
All the custards are too gloopy
and too dense,

1101
00:48:14,920 --> 00:48:16,120
too thick on the mouth.

1102
00:48:16,120 --> 00:48:17,160
It's not fresh enough.

1103
00:48:17,160 --> 00:48:20,520
I would've thought all those
flavours would be very fresh.

1104
00:48:20,520 --> 00:48:22,680
The custard's more like
wallpaper paste.

1105
00:48:22,680 --> 00:48:26,080
PRUE CHUCKLES
Don't mince your words, then.

1106
00:48:26,080 --> 00:48:27,680
It is.

1107
00:48:27,680 --> 00:48:28,800
Thank you.

1108
00:48:31,000 --> 00:48:32,600
JANUSZ SIGHS

1109
00:48:40,960 --> 00:48:42,640
I don't know whether it's formal
or informal.

1110
00:48:42,640 --> 00:48:45,320
I don't know whether it's messy
or very attractive or artistic.

1111
00:48:45,320 --> 00:48:47,200
I'm not quite sure how
to look at it.

1112
00:48:47,200 --> 00:48:50,040
Yeah, I'd say it's slightly messy
and really attractive.

1113
00:48:50,040 --> 00:48:52,240
It's eclectic.

1114
00:48:52,240 --> 00:48:54,320
Wow. Wow, look at that.
Look at that.

1115
00:49:03,160 --> 00:49:06,080
I think your flavours are great.
Your sponges are good.

1116
00:49:06,080 --> 00:49:07,120
However...

1117
00:49:08,400 --> 00:49:11,960
...I'm not sure it celebrates
custard and makes it the hero.

1118
00:49:11,960 --> 00:49:14,880
This is a beautiful cake.
The sponge is perfect.

1119
00:49:14,880 --> 00:49:16,560
The icing's lovely.

1120
00:49:16,560 --> 00:49:20,360
The problem is this was supposed
to be about set custard.

1121
00:49:20,360 --> 00:49:21,800
There's very little custard

1122
00:49:21,800 --> 00:49:23,440
and none of it is set.

1123
00:49:24,840 --> 00:49:27,600
Thank you, Maxy.
Thank you, Maxy. Well done, Maxy.

1124
00:49:27,600 --> 00:49:29,000
Thank you.

1125
00:49:38,920 --> 00:49:42,000
It is a pina colada custard cake.

1126
00:49:42,000 --> 00:49:44,480
Well, I think it looks amazing.

1127
00:49:44,480 --> 00:49:46,680
It is so unusual.

1128
00:49:46,680 --> 00:49:48,920
You actually coated it with custard.

1129
00:49:48,920 --> 00:49:51,480
It's much easier to just slap
buttercream all over it.

1130
00:49:51,480 --> 00:49:53,680
It's just fantastic.

1131
00:49:53,680 --> 00:49:55,200
Wobble-icious.

1132
00:49:56,200 --> 00:49:57,200
Oh, my goodness.

1133
00:49:57,200 --> 00:49:59,320
Wow. The amount of custard in that.

1134
00:49:59,320 --> 00:50:00,400
It's great, isn't it?

1135
00:50:00,400 --> 00:50:03,040
That's what it's meant to be
and it's set.

1136
00:50:11,440 --> 00:50:14,080
That custard gateau is impressive.

1137
00:50:14,080 --> 00:50:16,360
I've never had one with
so much custard in it

1138
00:50:16,360 --> 00:50:17,600
and be that stable.

1139
00:50:17,600 --> 00:50:19,480
The lime that comes through,

1140
00:50:19,480 --> 00:50:21,040
the pineapple and then your coconut.

1141
00:50:21,040 --> 00:50:24,080
I think the whole thing together
is just spectacular.

1142
00:50:24,080 --> 00:50:25,720
And the other thing
that's impressive about

1143
00:50:25,720 --> 00:50:28,080
so much custard is that
it's not too gluey

1144
00:50:28,080 --> 00:50:29,400
and it's not rubbery.

1145
00:50:29,400 --> 00:50:31,480
I mean, you've just hit it right.

1146
00:50:31,480 --> 00:50:34,840
Look at the wobble on that.
I know. Like a jelly.

1147
00:50:34,840 --> 00:50:36,480
Well done, Syabira.

1148
00:50:36,480 --> 00:50:37,840
Well done. Well done.

1149
00:50:37,840 --> 00:50:39,120
Smashed it.

1150
00:50:44,600 --> 00:50:45,800
Syabira.

1151
00:50:55,960 --> 00:50:58,320
I think it looks great. Very neat.

1152
00:50:58,320 --> 00:51:00,960
The piping is absolutely exquisite.

1153
00:51:00,960 --> 00:51:04,360
It's both bold and modern
and yet very creative.

1154
00:51:05,640 --> 00:51:07,920
So, the bottom tier sponge
is coconut

1155
00:51:07,920 --> 00:51:09,600
and you've got the mango custard.

1156
00:51:09,600 --> 00:51:10,920
Well done.

1157
00:51:10,920 --> 00:51:14,880
The second tier in the middle
is a joconde sponge with

1158
00:51:14,880 --> 00:51:16,880
a coffee custard
and the top tier is

1159
00:51:16,880 --> 00:51:22,000
a... orange sponge with
a vanilla custard.

1160
00:51:30,520 --> 00:51:32,000
I think the bottom one's a triumph.

1161
00:51:32,000 --> 00:51:34,880
It's clever.
The coconut mango is nice.

1162
00:51:34,880 --> 00:51:38,640
Mmm, I love it.
That is a wonderfully light sponge.

1163
00:51:38,640 --> 00:51:41,560
The coffee,
the sponge is really good.

1164
00:51:41,560 --> 00:51:43,760
The coffee custard's
a bit glutinous, dry.

1165
00:51:43,760 --> 00:51:45,000
OK.

1166
00:51:45,000 --> 00:51:48,000
I think every one
of those cakes is highly saleable,

1167
00:51:48,000 --> 00:51:51,560
absolutely delicious
and would be gobbled up by anybody.

1168
00:51:51,560 --> 00:51:52,680
Well done. Well done.

1169
00:51:52,680 --> 00:51:55,000
Thank you.
Shall I bring this back?

1170
00:51:55,000 --> 00:51:58,280
Thank you. Thanks. Thanks, mate.

1171
00:51:58,280 --> 00:51:59,400
Well done.

1172
00:52:07,200 --> 00:52:08,720
Kevin, would you like to bring up

1173
00:52:08,720 --> 00:52:11,840
your set custard gateau
Showstopper?

1174
00:52:11,840 --> 00:52:14,160
Do you want a hand?
Yeah, please.

1175
00:52:24,880 --> 00:52:26,320
Have we had an earthquake?

1176
00:52:27,720 --> 00:52:29,880
Wow, it's literally just...

1177
00:52:29,880 --> 00:52:31,920
...dropped as it's opened right up. Yeah.

1178
00:52:31,920 --> 00:52:33,680
Right, let's have a look at the... Yeah.

1179
00:52:33,680 --> 00:52:35,440
See if we can get a slice.

1180
00:52:35,440 --> 00:52:38,120
So what we have here is
a dacquoise sponge

1181
00:52:38,120 --> 00:52:41,280
topped with honey,
thyme and bay set custard.

1182
00:52:41,280 --> 00:52:42,920
Topped with raspberry jelly.

1183
00:52:52,160 --> 00:52:54,560
Do you know,
that custard is amazing?

1184
00:52:54,560 --> 00:52:56,000
It's so unusual.

1185
00:52:56,000 --> 00:52:58,760
The more you have it in your mouth,
the nicer it is,

1186
00:52:58,760 --> 00:53:01,520
and it goes beautifully with
the raspberries.

1187
00:53:01,520 --> 00:53:04,960
The thyme and the bay is amazing.

1188
00:53:04,960 --> 00:53:08,240
It works really well together.
It is delicious.

1189
00:53:08,240 --> 00:53:10,680
It's a shame that it looks a mess. Yeah.

1190
00:53:10,680 --> 00:53:12,240
Thank you. Thank you.

1191
00:53:12,240 --> 00:53:13,560
Well done. Well done.

1192
00:53:18,560 --> 00:53:20,680
They were ever so nice about
the flavours.

1193
00:53:20,680 --> 00:53:22,640
They were really,
really nice about it.

1194
00:53:24,320 --> 00:53:27,320
You know, if there's
a bit of hope there, I'll take it.

1195
00:53:27,320 --> 00:53:29,040
I feel like I made my friend proud.

1196
00:53:29,040 --> 00:53:31,040
I hope I'm in the chance
for Star Baker.

1197
00:53:31,040 --> 00:53:32,480
You just never really, really know.

1198
00:53:32,480 --> 00:53:35,160
I think Syabira done a really good
job with her Showstopper.

1199
00:53:35,160 --> 00:53:36,480
It is just unbelievable.

1200
00:53:36,480 --> 00:53:38,240
I'm just like,
"Did I really make that?"

1201
00:53:38,240 --> 00:53:40,040
I feel like I'm just standing there

1202
00:53:40,040 --> 00:53:41,880
and I'm accepting it,
but at the same time,

1203
00:53:41,880 --> 00:53:44,120
I feel like, oh,
I nearly melt down to the floor,

1204
00:53:44,120 --> 00:53:46,200
cos it's just too much
to handle.

1205
00:53:46,200 --> 00:53:48,280
That didn't went as well
as I planned.

1206
00:53:48,280 --> 00:53:50,000
I've made a gloopy custard.

1207
00:53:50,000 --> 00:53:52,280
Definitely that puts me in
the bottom,

1208
00:53:52,280 --> 00:53:55,400
so it's up to the judges.

1209
00:54:00,760 --> 00:54:02,640
{\an8}Well... That was a lot of custard.

1210
00:54:02,640 --> 00:54:03,960
{\an8}Yes.

1211
00:54:03,960 --> 00:54:05,480
{\an8}Or not, in some cases. No.

1212
00:54:05,480 --> 00:54:07,560
{\an8}Janusz was disappointing.

1213
00:54:07,560 --> 00:54:10,040
It wasn't only that his custard
didn't taste great,

1214
00:54:10,040 --> 00:54:12,080
they were gluey and spreadable.

1215
00:54:12,080 --> 00:54:13,760
You said wallpaper paste. Yes.

1216
00:54:13,760 --> 00:54:15,320
How do you even know?

1217
00:54:15,320 --> 00:54:17,360
And why have you been eating
wallpaper paste?

1218
00:54:17,360 --> 00:54:19,520
MATT LAUGHS
Shall we talk about Kevin?

1219
00:54:19,520 --> 00:54:22,920
The flavour were essentially
the best ones in the tent.

1220
00:54:22,920 --> 00:54:24,520
They were amazing.

1221
00:54:24,520 --> 00:54:25,800
What, thyme and bay?

1222
00:54:25,800 --> 00:54:28,160
But unfortunately, the stability of
the whole gateau

1223
00:54:28,160 --> 00:54:29,840
was not strong enough
and it just collapsed.

1224
00:54:29,840 --> 00:54:31,640
If they were set,
they were often gloopy,

1225
00:54:31,640 --> 00:54:33,360
and if they weren't set,
they tasted nice.

1226
00:54:33,360 --> 00:54:35,960
You have to get it just right,
and I'll tell you who did,

1227
00:54:35,960 --> 00:54:37,000
and that was Syabira.

1228
00:54:37,000 --> 00:54:38,520
She really triumphed, didn't she?

1229
00:54:38,520 --> 00:54:41,040
She had thick custard,
the flavours were terrific.

1230
00:54:41,040 --> 00:54:43,760
It looked great.
The design was just so modern.

1231
00:54:43,760 --> 00:54:46,880
What about Sandro?
He did a lot of work, didn't he?

1232
00:54:46,880 --> 00:54:48,560
He's always ambitious.

1233
00:54:48,560 --> 00:54:51,440
I think two of those cakes
were pretty well perfect.

1234
00:54:51,440 --> 00:54:53,680
The bottom layer, the mango, stunning.

1235
00:54:53,680 --> 00:54:55,520
Who do you think is in trouble?

1236
00:54:55,520 --> 00:54:58,120
I think Kevin, and Janusz is also
in line to go home.

1237
00:54:58,120 --> 00:54:59,760
I can't believe that about Janusz.

1238
00:54:59,760 --> 00:55:00,920
It tasted awful.

1239
00:55:07,000 --> 00:55:08,400
Well done, bakers.

1240
00:55:08,400 --> 00:55:09,640
That was a tough week.

1241
00:55:09,640 --> 00:55:11,760
There were some very
impressive bakes,

1242
00:55:11,760 --> 00:55:14,640
but there can only be one
Star Baker

1243
00:55:14,640 --> 00:55:17,280
and the Star Baker this week is...

1244
00:55:19,600 --> 00:55:21,480
Syabira.

1245
00:55:21,480 --> 00:55:23,400
APPLAUSE

1246
00:55:23,400 --> 00:55:24,800
Thank you, guys. Thank you.

1247
00:55:27,480 --> 00:55:29,680
OK, that leaves me with
the horrible job

1248
00:55:29,680 --> 00:55:33,840
of announcing the person who will be
leaving us this week.

1249
00:55:33,840 --> 00:55:35,880
And you're such
a small little gang now.

1250
00:55:35,880 --> 00:55:37,440
This is going to be horrible.

1251
00:55:38,760 --> 00:55:42,880
The person who's leaving us this
week is...

1252
00:55:45,400 --> 00:55:47,080
Kevin.

1253
00:55:47,080 --> 00:55:48,280
Sorry.

1254
00:55:53,480 --> 00:55:55,360
Well done, Kevin. Thank you.

1255
00:55:56,400 --> 00:55:58,520
I'm nothing but proud.

1256
00:55:58,520 --> 00:56:00,160
The imposter syndrome's real and...

1257
00:56:01,600 --> 00:56:02,920
...coming into this competition

1258
00:56:02,920 --> 00:56:05,800
I didn't feel like I deserved
my place, but...

1259
00:56:08,240 --> 00:56:12,920
I feel like I can count myself
as one of this talented bunch.

1260
00:56:12,920 --> 00:56:14,600
Like... Oh, my...

1261
00:56:14,600 --> 00:56:17,440
That custard is just extraordinary.

1262
00:56:17,440 --> 00:56:19,680
I'm very sad to see Kevin go,

1263
00:56:19,680 --> 00:56:22,440
but that custard will remain with me
for the rest of my life.

1264
00:56:22,440 --> 00:56:24,320
I'm going to go home and do it.

1265
00:56:24,320 --> 00:56:26,240
I think he's invented something wonderful.

1266
00:56:26,240 --> 00:56:27,840
Syabira got Star Baker again

1267
00:56:27,840 --> 00:56:30,840
because that was
a proper custard gateau.

1268
00:56:30,840 --> 00:56:33,400
She just smashed it
on every single department.

1269
00:56:33,400 --> 00:56:35,080
Aren't you a clever girl? Thank you.

1270
00:56:35,080 --> 00:56:36,240
Thank you. Twice.

1271
00:56:36,240 --> 00:56:39,000
I wouldn't have imagined I would get
a Star Baker.

1272
00:56:39,000 --> 00:56:40,640
Second in a row, that's wild.

1273
00:56:40,640 --> 00:56:43,280
It's one crazy journey that I had
this week.

1274
00:56:43,280 --> 00:56:44,840
Honestly, insane.

1275
00:56:44,840 --> 00:56:47,200
A little bit sad I didn't get
Star Baker,

1276
00:56:47,200 --> 00:56:49,520
cos I thought, like,
I was pretty close.

1277
00:56:49,520 --> 00:56:52,320
I'm feeling good to be back
for another week.

1278
00:56:52,320 --> 00:56:54,240
Oh, yeah, we're through to
the quarter-finals, innit? Yeah.

1279
00:56:54,240 --> 00:56:55,720
OK, I'm through to
the quarter-finals.

1280
00:56:55,720 --> 00:56:58,120
HE CHUCKLES
Whoo!

1281
00:56:58,120 --> 00:56:59,320
Next time...

1282
00:56:59,320 --> 00:57:00,560
What is this, mate?

1283
00:57:00,560 --> 00:57:01,840
...it's the quarter-finals.

1284
00:57:01,840 --> 00:57:03,400
I think it's cooked.

1285
00:57:03,400 --> 00:57:04,520
Pastry Week.

1286
00:57:04,520 --> 00:57:06,200
Oh, that is horrible.

1287
00:57:06,200 --> 00:57:08,360
The bakers must perfect
their puff...

1288
00:57:08,360 --> 00:57:10,080
I don't want to present raw pastry!

1289
00:57:10,080 --> 00:57:12,040
...for a super sweet Signature...

1290
00:57:12,040 --> 00:57:13,480
This is crazy, man.

1291
00:57:13,480 --> 00:57:15,080
...tackle a tongue-twisting
Technical...

1292
00:57:15,080 --> 00:57:16,240
Man-get-out.

1293
00:57:16,240 --> 00:57:17,640
Mange-ay tout.

1294
00:57:17,640 --> 00:57:20,240
...and create a showstopping
storybook of pies.

1295
00:57:20,240 --> 00:57:21,360
I'm expecting nothing

1296
00:57:21,360 --> 00:57:23,120
but perfection.
HE EXHALES

1297
00:57:43,560 --> 00:57:46,560
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