1
00:00:02,000 --> 00:00:04,960
Hello, viewer, it is pastry week.
What's your favourite pastry, Noel?

2
00:00:04,960 --> 00:00:06,440
I love a flaky pastry, Matt.

3
00:00:06,440 --> 00:00:08,800
Hmm me too. Like this fella here.

4
00:00:08,800 --> 00:00:12,480
Listen, mate, I can't pay you back
this week. Something's come up.

5
00:00:12,480 --> 00:00:14,920
Also, I know I said I'd give you
a lift to the airport

6
00:00:14,920 --> 00:00:17,000
but it's not gonna work out.

7
00:00:17,000 --> 00:00:18,240
Ah. So flaky!

8
00:00:18,240 --> 00:00:19,960
So flaky.

9
00:00:19,960 --> 00:00:22,440
BOTH: Welcome to The Great British
Bake Off.

10
00:00:22,440 --> 00:00:24,720
Last time it was custard week.

11
00:00:24,720 --> 00:00:27,600
Is there such a thing as
too much custard? No! No.

12
00:00:27,600 --> 00:00:29,800
Sandro looked set for success...

13
00:00:29,800 --> 00:00:30,880
A little bit of the sauce.

14
00:00:30,880 --> 00:00:32,320
...But it was Syabira...

15
00:00:32,320 --> 00:00:34,280
The judges are gonna be smashed!

16
00:00:34,280 --> 00:00:35,520
...who conquered custard...

17
00:00:35,520 --> 00:00:37,840
That custard gateau is impressive.

18
00:00:37,840 --> 00:00:41,280
...and earned the Star Baker crown.

19
00:00:41,280 --> 00:00:42,880
Janusz melted under pressure...

20
00:00:42,880 --> 00:00:44,560
My ice cream didn't set.

21
00:00:44,560 --> 00:00:47,560
...but in the end it was
Kevin who had his final wobble...

22
00:00:47,560 --> 00:00:49,040
Oh, no.

23
00:00:49,040 --> 00:00:51,760
...and became the latest baker
to leave the tent.

24
00:00:51,760 --> 00:00:54,440
I'm nothing but proud, really.

25
00:00:54,440 --> 00:00:55,760
Now...

26
00:00:55,760 --> 00:00:57,600
I wanna see baking nirvana.

27
00:00:57,600 --> 00:00:58,800
...it's the quarterfinal...

28
00:00:58,800 --> 00:01:00,560
Should have paid attention.

29
00:01:00,560 --> 00:01:02,280
...and pastry week.
Oh, my God.

30
00:01:02,280 --> 00:01:05,160
The final five face
a super-sweet signature...

31
00:01:05,160 --> 00:01:07,160
I don't wanna present raw pastry!

32
00:01:07,160 --> 00:01:10,240
...and get on a roll
with a tricky technical...

33
00:01:10,240 --> 00:01:11,280
Manga tout.

34
00:01:11,280 --> 00:01:13,520
Manjay tout?
Ooh, that's got confusing!

35
00:01:13,520 --> 00:01:15,320
...but it's back to school
for some...

36
00:01:15,320 --> 00:01:16,560
Too much maths!

37
00:01:16,560 --> 00:01:19,360
...with a spectacular
storybook showstopper.

38
00:01:19,360 --> 00:01:20,800
Ahhh! That's hot.

39
00:01:20,800 --> 00:01:22,880
But who will have
a fairy-tale ending...

40
00:01:22,880 --> 00:01:25,000
Shame it wasn't
an ice cream competition.

41
00:01:25,000 --> 00:01:27,960
...and for whom is this chapter
about to come to a close?

42
00:01:27,960 --> 00:01:30,520
It is just mind-blowing right now.

43
00:01:53,560 --> 00:01:56,120
I can't believe it. I reached
the quarterfinal.

44
00:01:56,120 --> 00:01:57,360
It's exciting times.

45
00:01:57,360 --> 00:01:59,320
Good luck, babe.
Best of luck, you too.

46
00:01:59,320 --> 00:02:00,480
Dude, best of luck, man.

47
00:02:00,480 --> 00:02:03,720
It is just mind-blowing right now.

48
00:02:03,720 --> 00:02:05,320
I mean, I can't believe I'm here.

49
00:02:05,320 --> 00:02:07,360
I'm now surrounded
by all star bakers.

50
00:02:07,360 --> 00:02:10,920
We just don't know who's leaving.
It could be anyone.

51
00:02:10,920 --> 00:02:12,640
But there is no weak link.

52
00:02:12,640 --> 00:02:15,640
Quarterfinals, quarterfinals,
quarterfinals. Yeah!

53
00:02:15,640 --> 00:02:19,120
I think now there's the stage that
any mistake can eliminate you.

54
00:02:19,120 --> 00:02:21,000
There is no room
for a bad bake now.

55
00:02:23,320 --> 00:02:28,000
Bakers, welcome back to
the tent for pastry week.

56
00:02:28,000 --> 00:02:33,920
Uh, Noel what immediately springs
to mind when I say the word "party"?

57
00:02:33,920 --> 00:02:36,640
Oh, Studio 54, 1977,

58
00:02:36,640 --> 00:02:39,360
Bianca Jagger comes in
on a white horse.

59
00:02:39,360 --> 00:02:42,120
Andy Warhol's there supping prosecco

60
00:02:42,120 --> 00:02:44,520
out of Evel Knievel's chest wig.

61
00:02:44,520 --> 00:02:46,440
That's right, vol au vents.

62
00:02:46,440 --> 00:02:49,440
For your quarterfinal
Signature Challenge

63
00:02:49,440 --> 00:02:51,440
the judges would like you
each to bake

64
00:02:51,440 --> 00:02:54,920
a batch of 12 sweet vol au vents.

65
00:02:54,920 --> 00:02:58,240
Your vol au vents should be made
from beautiful, flaky,

66
00:02:58,240 --> 00:03:02,760
rough puff pastry and filled with
a sweet mouthwatering filling

67
00:03:02,760 --> 00:03:03,920
of your choice.

68
00:03:03,920 --> 00:03:07,960
You have two minutes,
and one hour and 58 minutes.

69
00:03:07,960 --> 00:03:09,440
On your marks. Get set.

70
00:03:09,440 --> 00:03:11,160
BOTH: Vol au vents!

71
00:03:13,920 --> 00:03:16,280
I have never heard
of, like, vol au vents before.

72
00:03:16,280 --> 00:03:19,600
Do you know, it's just like party
food you get from the supermarket?

73
00:03:19,600 --> 00:03:22,840
Vol au vent - it's
something so from '70s.

74
00:03:22,840 --> 00:03:25,200
It's pastry week.
We've given the bakers two hours

75
00:03:25,200 --> 00:03:26,920
to produce sweet vol au vents.

76
00:03:26,920 --> 00:03:29,760
Now, traditionally, we think
vol au vent, we think savoury.

77
00:03:29,760 --> 00:03:31,600
But we've put a slight twist on it.

78
00:03:31,600 --> 00:03:32,880
And they're normally savoury.

79
00:03:32,880 --> 00:03:35,080
This is sweet vol au vent.
It's like another new level.

80
00:03:35,080 --> 00:03:37,840
Puff pastry lends itself
to either sweet or savoury.

81
00:03:37,840 --> 00:03:40,440
The key thing is with this challenge
is getting that lamination

82
00:03:40,440 --> 00:03:42,800
and getting that
beautiful golden colour and crisp

83
00:03:42,800 --> 00:03:45,120
on the vol au vent itself.

84
00:03:45,120 --> 00:03:47,040
The filling has to pack a punch.

85
00:03:47,040 --> 00:03:48,440
It can be anything they like.

86
00:03:48,440 --> 00:03:51,240
It needs to be both light
so they don't spoil

87
00:03:51,240 --> 00:03:55,160
the flakiness of the pastry,
but they need to be flavourful.

88
00:03:55,160 --> 00:03:57,360
It's the quarterfinal
and we're expecting

89
00:03:57,360 --> 00:04:00,160
nothing but perfection from
our five amazing bakers.

90
00:04:00,160 --> 00:04:02,680
I think with my signatures,
usually I'm calm.

91
00:04:02,680 --> 00:04:05,080
Then again, things
can still go wrong.

92
00:04:05,080 --> 00:04:07,760
I mean, uh, you never know.
It is the tent after all.

93
00:04:07,760 --> 00:04:10,800
Because this is
the quarterfinal

94
00:04:10,800 --> 00:04:13,280
Paul and I will be really ruthless.

95
00:04:13,280 --> 00:04:15,800
I mean, we have to have
everything perfect.

96
00:04:15,800 --> 00:04:17,920
I think at this time
in the competition

97
00:04:17,920 --> 00:04:20,000
any little mistake
will be picked on.

98
00:04:20,000 --> 00:04:21,520
We'll see.

99
00:04:24,120 --> 00:04:26,040
Syabira, hello.
Hello, hi. Good morning.

100
00:04:26,040 --> 00:04:29,000
Good morning, Syabira.

101
00:04:29,000 --> 00:04:30,120
Star Baker last week.

102
00:04:30,120 --> 00:04:33,000
It's in the past now.
Again. It's clean slate this week.

103
00:04:33,000 --> 00:04:36,680
Again. Again.
Tell us about your vol au vent.

104
00:04:36,680 --> 00:04:39,560
It's called citrus dreams
vol au vent.

105
00:04:39,560 --> 00:04:41,640
It's a pastry case
and then inside it's gonna be

106
00:04:41,640 --> 00:04:43,480
orange and mandarin and,

107
00:04:43,480 --> 00:04:46,040
I put a little bit hint
of clove and cardamom

108
00:04:46,040 --> 00:04:48,720
to enhance
the flavour of the orange itself.

109
00:04:48,720 --> 00:04:50,320
So what's actually in
the vol au vent?

110
00:04:50,320 --> 00:04:51,840
Have you got a creme pat
in there, or...?

111
00:04:51,840 --> 00:04:55,360
It's a... orange and mandarin
cream cheese.

112
00:04:55,360 --> 00:04:57,200
Oh, orange. Oh, right OK.

113
00:04:57,200 --> 00:04:59,880
Enhanced with orange liqueur,
Syabira is hoping

114
00:04:59,880 --> 00:05:02,520
the citrus cream cheese-filled
vol au vent will be enough

115
00:05:02,520 --> 00:05:05,200
to maintain her strong run
in the competition,

116
00:05:05,200 --> 00:05:08,200
landing her Star Baker
for a third week running.

117
00:05:08,200 --> 00:05:10,320
That sounds good.
Are you comfortable with this one?

118
00:05:10,320 --> 00:05:11,360
I hope so.

119
00:05:11,360 --> 00:05:12,840
Do you wanna be in the semifinal?

120
00:05:12,840 --> 00:05:14,120
Course she does!

121
00:05:14,120 --> 00:05:16,040
I want to. How much?

122
00:05:16,040 --> 00:05:19,040
Very much. Honestly very much!

123
00:05:19,040 --> 00:05:21,480
All right, good luck. Good luck,
Syabira. Thank you. Thank you.

124
00:05:22,560 --> 00:05:24,440
Maybe they expect something
more like creme pat

125
00:05:24,440 --> 00:05:27,360
but I tried with the custard.

126
00:05:27,360 --> 00:05:29,160
It's just, it's not enough
to enhance the flavour

127
00:05:29,160 --> 00:05:31,720
so I hope I'm making
the right decision here.

128
00:05:31,720 --> 00:05:34,520
Yet to match Syabira's success...

129
00:05:34,520 --> 00:05:36,160
I just lose track of, like, time.

130
00:05:36,160 --> 00:05:38,120
and then at the end
I start panicking.

131
00:05:38,120 --> 00:05:39,560
...Abdul is keen to impress

132
00:05:39,560 --> 00:05:41,760
with his take on
the classic vol au vent.

133
00:05:41,760 --> 00:05:43,040
My vol au vents, I,

134
00:05:43,040 --> 00:05:44,640
I don't have much rise on them

135
00:05:44,640 --> 00:05:46,400
because that's how
I just prefer them.

136
00:05:46,400 --> 00:05:49,240
Because if I get too much rise
they go wonky.

137
00:05:49,240 --> 00:05:51,360
Hi, Abdul. Hello. Hello, Abdul.

138
00:05:51,360 --> 00:05:52,800
I don't want to spook you

139
00:05:52,800 --> 00:05:57,200
but you are the only baker
who hasn't had Star Baker.

140
00:05:57,200 --> 00:05:58,560
Yes, I know, yes!

141
00:05:58,560 --> 00:06:01,440
So what about doing it today?
No pressure.

142
00:06:01,440 --> 00:06:04,120
I will try. So, you know, each week
I've been giving my best.

143
00:06:04,120 --> 00:06:06,240
What I find always helps you
with your confidence

144
00:06:06,240 --> 00:06:09,640
is someone reminding you that you
haven't been Star Baker

145
00:06:09,640 --> 00:06:12,280
at the beginning of the day!
Yeah, yeah.

146
00:06:12,280 --> 00:06:16,320
I'm prepping him.
I want him to do it.

147
00:06:16,320 --> 00:06:17,800
Abdul's path to success lies

148
00:06:17,800 --> 00:06:20,000
with vol au vent dipped
in chocolate

149
00:06:20,000 --> 00:06:21,200
topped with strawberries

150
00:06:21,200 --> 00:06:24,920
and filled with a berry compote
and coconut creme pat.

151
00:06:24,920 --> 00:06:26,400
I heard that Paul just likes

152
00:06:26,400 --> 00:06:29,080
the feel of coconut on his feet.

153
00:06:29,080 --> 00:06:32,920
So he grates up coconuts,
puts it on his carpet

154
00:06:32,920 --> 00:06:39,120
and his lovely fake-tanned feet just
crunching away on coconut shavings.

155
00:06:39,120 --> 00:06:41,120
It's an image, innit?
It is. It is indeed.

156
00:06:41,120 --> 00:06:45,040
You take that with you
through to the semifinal.

157
00:06:45,040 --> 00:06:48,200
Rough puff pastry consists
of four simple ingredients...

158
00:06:48,200 --> 00:06:53,320
So this is just flour,
water, salt and butter.

159
00:06:53,320 --> 00:06:55,760
...and one baker keen
to keep his flavours

160
00:06:55,760 --> 00:06:57,360
in the same vein is Janusz.

161
00:06:57,360 --> 00:06:58,640
Strawberries and cream.

162
00:06:58,640 --> 00:07:01,000
You know, it's a classic one,
so hopefully they will like it.

163
00:07:01,000 --> 00:07:03,240
Janusz. Hello.
Hello, Janusz. Hello.

164
00:07:03,240 --> 00:07:05,040
Tell us about your vol au vent.

165
00:07:05,040 --> 00:07:08,480
I've decided to make basically
strawberries and cream.

166
00:07:08,480 --> 00:07:10,080
Is it whipped cream inside it or...?

167
00:07:10,080 --> 00:07:13,360
Uh, I'm gonna make creme pat. That
holds strawberries much better.

168
00:07:13,360 --> 00:07:15,800
Janusz will fill each rough puff
vol au vent

169
00:07:15,800 --> 00:07:19,960
with fresh strawberries covered
in a summer fruit liqueur glaze.

170
00:07:19,960 --> 00:07:22,920
He's planning to put a twist on
the classic combination

171
00:07:22,920 --> 00:07:26,240
by replacing the more traditional
cream base with custard.

172
00:07:26,240 --> 00:07:28,640
So you've got creme pat cream
and strawberries.

173
00:07:28,640 --> 00:07:31,600
Well, creme pat and strawberries. OK.

174
00:07:31,600 --> 00:07:33,720
Yeah. No cream. No cream.

175
00:07:33,720 --> 00:07:36,440
OK and how are you gonna make sure
your creme pat's not gloopy?

176
00:07:36,440 --> 00:07:38,000
Well, I'm gonna try it.

177
00:07:38,000 --> 00:07:40,920
If it's gloopy I'm gonna replace it
with whipped cream!

178
00:07:40,920 --> 00:07:42,160
Or? I've got a plan for it.

179
00:07:42,160 --> 00:07:44,200
If it's gloopy,
it's gonna be whipped cream

180
00:07:44,200 --> 00:07:46,320
and then you're gonna know
that it was gloopy.

181
00:07:46,320 --> 00:07:48,640
The plan is to grate
some frozen butter

182
00:07:48,640 --> 00:07:51,040
and use that for the lamination.

183
00:07:51,040 --> 00:07:53,160
The key to successful lamination...

184
00:07:53,160 --> 00:07:54,920
You don't want the butter
to be soft at all.

185
00:07:54,920 --> 00:07:56,200
You want it to still stay cold.

186
00:07:56,200 --> 00:07:58,920
...lies in keeping the layers
of pastry and butter

187
00:07:58,920 --> 00:08:00,080
as cool as possible.

188
00:08:00,080 --> 00:08:02,440
I'm gonna grate my frozen butter.

189
00:08:02,440 --> 00:08:03,960
It looks like cheese.

190
00:08:03,960 --> 00:08:07,080
Cold, cold,
cold, and never melt your butter.

191
00:08:07,080 --> 00:08:09,880
Failure to do so means
the butter will ooze out,

192
00:08:09,880 --> 00:08:11,200
the layers will be lost

193
00:08:11,200 --> 00:08:13,840
and the vol au vents
will have no rise.

194
00:08:13,840 --> 00:08:15,240
They go to the freezer now.

195
00:08:15,240 --> 00:08:18,400
But one baker is throwing
caution to the wind.

196
00:08:18,400 --> 00:08:20,040
Everyone else is using cold butter.

197
00:08:20,040 --> 00:08:22,000
I actually need
room temperature butter.

198
00:08:22,000 --> 00:08:24,600
Still want chunks
of butter in here.

199
00:08:24,600 --> 00:08:26,880
Maxy plans to fill her
experimental vol au vent

200
00:08:26,880 --> 00:08:28,120
with Chantilly cream

201
00:08:28,120 --> 00:08:30,600
laced with gooseberry
and cloudberry jam.

202
00:08:30,600 --> 00:08:35,800
She's hoping to avoid any butter
leaks by selecting a robust pastry.

203
00:08:35,800 --> 00:08:37,240
I've used strong bread flour

204
00:08:37,240 --> 00:08:39,440
and I used, like,
room temperature butter

205
00:08:39,440 --> 00:08:41,000
which I broke up into pieces.

206
00:08:41,000 --> 00:08:42,440
So you used room temperature... Yeah.

207
00:08:42,440 --> 00:08:45,520
...popped it in, folded it initially
and then popped them in the fridge.

208
00:08:45,520 --> 00:08:48,120
Yeah, and I used ice-cold water
as well.

209
00:08:48,120 --> 00:08:50,480
And how many folds did you give it?

210
00:08:50,480 --> 00:08:51,680
Three. So...

211
00:08:51,680 --> 00:08:53,640
Three singles or three book?

212
00:08:53,640 --> 00:08:55,280
Three... Three doubles. Yeah.

213
00:08:55,280 --> 00:08:56,800
Three doubles.

214
00:08:56,800 --> 00:08:58,600
OK.

215
00:08:58,600 --> 00:09:00,560
While still keeping his pastry cold

216
00:09:00,560 --> 00:09:04,160
Sandro is putting
a different twist on his dough.

217
00:09:04,160 --> 00:09:07,200
I'm just really coating
this with sugar.

218
00:09:07,200 --> 00:09:10,080
So there's a lot of caramelisation.

219
00:09:10,080 --> 00:09:11,960
He's also hoping
some inside knowledge

220
00:09:11,960 --> 00:09:13,400
will give him the upper hand.

221
00:09:13,400 --> 00:09:18,600
So I'm making a key lime cheesecake
vol au vent.

222
00:09:18,600 --> 00:09:23,360
I chose these flavours
because I want to get a handshake.

223
00:09:23,360 --> 00:09:28,440
And Paul loves... that's his
favourite dessert is Key lime pie.

224
00:09:28,440 --> 00:09:30,040
Sandro aims to get Paul onside

225
00:09:30,040 --> 00:09:33,120
with his version of
the classic Key lime pie

226
00:09:33,120 --> 00:09:34,800
using a lime creme pat,

227
00:09:34,800 --> 00:09:37,640
lime jam and ginger biscuits

228
00:09:37,640 --> 00:09:41,000
but, as it's his favourite,
Paul's expectations are sky-high.

229
00:09:41,000 --> 00:09:42,280
OK so what limes are you using?

230
00:09:42,280 --> 00:09:44,320
Are you using Key limes
or are you using Persians?

231
00:09:44,320 --> 00:09:46,200
I'm using limes.

232
00:09:46,200 --> 00:09:48,240
PAUL LAUGHS

233
00:09:48,240 --> 00:09:51,400
Green ones! Any, any limes. Oh,
I like, I like the Key limes. Oh!

234
00:09:51,400 --> 00:09:53,120
PAUL CHUCKLES

235
00:09:55,360 --> 00:09:57,560
Bakers, you are halfway through!

236
00:09:59,320 --> 00:10:00,720
It's getting a bit soft now

237
00:10:00,720 --> 00:10:05,200
so I'm gonna quickly pop it back
in the freezer.

238
00:10:05,200 --> 00:10:07,560
I'm gonna allow it to chill again.

239
00:10:09,200 --> 00:10:12,880
Refrigerate it for 20 minutes
and then it's time to bake.

240
00:10:12,880 --> 00:10:15,280
As their pastry chills,
the bakers now have

241
00:10:15,280 --> 00:10:17,680
the opportunity to make
a start on their fillings.

242
00:10:17,680 --> 00:10:21,360
My pastry is chilling.
I'm making my creme pat.

243
00:10:21,360 --> 00:10:23,440
Now I'll start making the custard.

244
00:10:23,440 --> 00:10:27,240
I'm putting in coconut extract which
should enhance that flavour.

245
00:10:27,240 --> 00:10:28,760
I've got two jams to make.

246
00:10:28,760 --> 00:10:30,800
Gooseberry and cloudberry.

247
00:10:30,800 --> 00:10:35,440
Mandarin cordial, orange zest,
a little bit of clove and cardamom,

248
00:10:35,440 --> 00:10:37,680
cream cheese and whipping cream.

249
00:10:37,680 --> 00:10:41,160
I'm just making cream
in case my custard is gloopy.

250
00:10:41,160 --> 00:10:42,960
Lime jam.

251
00:10:42,960 --> 00:10:46,960
I mean, it tastes like lime,
it's thick how I want it to be.

252
00:10:46,960 --> 00:10:48,840
Hello! Hi.

253
00:10:48,840 --> 00:10:50,880
How's it going, do you want me to
touch all your stuff?

254
00:10:50,880 --> 00:10:52,200
You can touch if you want. It is...

255
00:10:52,200 --> 00:10:54,520
What's that for?
It's for doing egg wash on my, uh...

256
00:10:54,520 --> 00:10:57,000
Egg wash. Yeah.
I egg-washed a priest once.

257
00:10:57,000 --> 00:10:58,960
What?!
He wasn't looking.

258
00:10:58,960 --> 00:11:01,880
Bit of a bust-up, just egg-washed
his legs.

259
00:11:01,880 --> 00:11:03,760
Came out lovely, all crispy.
Oh, gosh.

260
00:11:03,760 --> 00:11:05,360
This has gone weird, innit? Yes!

261
00:11:08,680 --> 00:11:10,480
Hmm, that is lime.

262
00:11:10,480 --> 00:11:12,000
That is definitely lime.

263
00:11:14,720 --> 00:11:16,600
In creating their vol au vents...

264
00:11:16,600 --> 00:11:19,520
Now I'm gonna roll it
and do the shells that I want.

265
00:11:19,520 --> 00:11:21,760
...speed is of the essence...

266
00:11:21,760 --> 00:11:23,960
I'm gonna roll this out
into a rectangle.

267
00:11:23,960 --> 00:11:26,560
...as the shells must be
assembled and baked

268
00:11:26,560 --> 00:11:29,880
before the temperature of
the pastry rises and butter melts.

269
00:11:29,880 --> 00:11:32,600
It has to be nice and neat
but at the same time not to try

270
00:11:32,600 --> 00:11:34,600
and melt the butter too much.

271
00:11:34,600 --> 00:11:36,800
Base layers nice and thin.

272
00:11:36,800 --> 00:11:40,280
I'm gonna have 12 bottoms
and then 20 for tops.

273
00:11:40,280 --> 00:11:42,120
A typical vol au vent shell is
formed by

274
00:11:42,120 --> 00:11:45,800
layering hollow circles
of pastry into a tower.

275
00:11:45,800 --> 00:11:48,760
But, once again, Maxy
has other ideas.

276
00:11:48,760 --> 00:11:50,760
They are squares.

277
00:11:50,760 --> 00:11:54,000
I'm going for a square-shaped
vol au vent.

278
00:11:54,000 --> 00:11:58,880
Maxy. Yes, darl. Tell me if it's
gloopy. You be the judge. OK?

279
00:12:00,480 --> 00:12:02,360
It's on the thicker side.

280
00:12:02,360 --> 00:12:04,920
If you've got cream,
put some cream in it.

281
00:12:04,920 --> 00:12:08,600
Whipped cream. Mm.
OK, I will.

282
00:12:10,320 --> 00:12:12,560
Bit of egg wash after egg wash.

283
00:12:12,560 --> 00:12:16,040
And then it's going straight into
the oven. How long do we have left?

284
00:12:16,040 --> 00:12:18,280
Bakers, you have half an hour left.

285
00:12:18,280 --> 00:12:20,200
Exactly what I thought.

286
00:12:20,200 --> 00:12:21,680
Matt, all this talk
about handshakes.

287
00:12:21,680 --> 00:12:22,920
Have you had a handshake? Hmm.

288
00:12:22,920 --> 00:12:24,840
I mean, I've never had a handshake.

289
00:12:24,840 --> 00:12:26,560
What, in your life? No.

290
00:12:26,560 --> 00:12:29,240
Would you like one? Yeah.

291
00:12:29,240 --> 00:12:30,840
How did that feel?
Oh, it was nice.

292
00:12:30,840 --> 00:12:32,000
Was it all right? Yeah.

293
00:12:32,000 --> 00:12:34,640
The difference is Hollywood's palms
are very hairy.

294
00:12:34,640 --> 00:12:39,520
I know. He makes me comb the hair
on his hands sometimes.

295
00:12:39,520 --> 00:12:43,440
They need to be baked
for about 20 minutes.

296
00:12:43,440 --> 00:12:47,000
I've put about ten to 15 minutes.

297
00:12:47,000 --> 00:12:48,640
So it's 190 degree.

298
00:12:50,760 --> 00:12:52,240
13 to 15 minutes.

299
00:12:52,240 --> 00:12:55,440
Don't know what's gonna happen in
the oven. You just don't know.

300
00:12:55,440 --> 00:12:58,200
I don't wanna get my hopes up
too high.

301
00:12:58,200 --> 00:12:59,240
SANDRO GASPS

302
00:13:00,280 --> 00:13:04,160
Oh. It's not been on.
My oven's not been on.

303
00:13:04,160 --> 00:13:05,440
The oven wasn't hot.

304
00:13:05,440 --> 00:13:07,880
I forgot to press
the, the on button.

305
00:13:07,880 --> 00:13:10,600
So could still work out

306
00:13:10,600 --> 00:13:13,080
and it could be
an absolute fail today.

307
00:13:13,080 --> 00:13:15,320
Give me the custard.

308
00:13:15,320 --> 00:13:16,960
Just give me the custard.

309
00:13:16,960 --> 00:13:18,520
With assembly time at a premium...

310
00:13:18,520 --> 00:13:21,040
It's only two-hour challenge.
We're all gonna struggle.

311
00:13:21,040 --> 00:13:24,160
Vol au vent brown.
Why is it not browning?

312
00:13:24,160 --> 00:13:27,000
...it's essential they have
any other elements prepared.

313
00:13:27,000 --> 00:13:28,240
Just gonna prep everything.

314
00:13:28,240 --> 00:13:30,680
I'm just chucking in
my little strawberries

315
00:13:30,680 --> 00:13:32,240
into my elderflower syrup.

316
00:13:32,240 --> 00:13:33,480
Quick and easy to make.

317
00:13:33,480 --> 00:13:35,520
It's gonna be a tight one
as per usual.

318
00:13:35,520 --> 00:13:37,480
This biscuit is not
the most important thing

319
00:13:37,480 --> 00:13:39,880
so, as long as these keep
its shape, then it's fine.

320
00:13:39,880 --> 00:13:43,120
I found out that I cannot make
custard, so there we are.

321
00:13:43,120 --> 00:13:46,440
I moved on to make my summer fruit
punch glaze.

322
00:13:46,440 --> 00:13:49,840
This is the pecan praline
with orange zest.

323
00:13:49,840 --> 00:13:51,760
Important thing is this berry

324
00:13:51,760 --> 00:13:55,080
and the custard cools down really
enough before I put it in the shell

325
00:13:55,080 --> 00:13:57,400
because, or else
the shell goes all soggy.

326
00:13:57,400 --> 00:14:00,400
See, I could never be a baker cos
I don't like the early starts.

327
00:14:00,400 --> 00:14:01,720
I am the same as well. Are you?

328
00:14:01,720 --> 00:14:03,200
I am not a morning person at all.

329
00:14:03,200 --> 00:14:04,840
What time do you go
to bed at night?

330
00:14:04,840 --> 00:14:08,320
I, my usual time is about 1.30
to, uh, two o'clock, uh...

331
00:14:08,320 --> 00:14:10,600
Oh, really? Yes, yes. And when do
you wake up then in the morning?

332
00:14:10,600 --> 00:14:14,280
And I wake up around,
9, 9:30, 10.

333
00:14:14,280 --> 00:14:16,280
Do you know what? I think
you should probably go

334
00:14:16,280 --> 00:14:20,840
and get yourself checked out because
you might actually be a teenager!

335
00:14:20,840 --> 00:14:22,040
I haven't got...

336
00:14:22,040 --> 00:14:23,080
HE LAUGHS

337
00:14:29,720 --> 00:14:32,920
I think it's cooked. Really?

338
00:14:32,920 --> 00:14:35,440
It's gonna be the worst vol au vents
I've ever made.

339
00:14:35,440 --> 00:14:38,000
They're not golden yet.

340
00:14:38,000 --> 00:14:39,680
And they're really leaning.

341
00:14:39,680 --> 00:14:42,960
I think it's done cos I can see
the bottom is actually golden.

342
00:14:42,960 --> 00:14:45,000
If the bottom is golden
remove them.

343
00:14:45,000 --> 00:14:46,360
All right, I'll take it out.

344
00:14:49,480 --> 00:14:50,760
The butter is leaking, actually.

345
00:14:50,760 --> 00:14:52,960
It's the first time I've seen
the butter is leaking out.

346
00:14:55,680 --> 00:14:57,360
They're OK. They're laminated.

347
00:14:57,360 --> 00:15:00,520
They should be fine.
They go to the freezer now.

348
00:15:00,520 --> 00:15:02,000
It's cooked.

349
00:15:02,000 --> 00:15:03,360
I'd say...

350
00:15:05,480 --> 00:15:07,880
...another five minutes,
but that's really cutting it short.

351
00:15:07,880 --> 00:15:12,640
I don't wanna present raw pastry.
Oh, God!

352
00:15:12,640 --> 00:15:14,880
Now, Matthew, if you're a good boy
and you do the time call well

353
00:15:14,880 --> 00:15:16,760
you can have a chocolate.

354
00:15:16,760 --> 00:15:18,960
Bakers, you have 15 minutes!

355
00:15:20,480 --> 00:15:21,720
There you go, good boy.

356
00:15:21,720 --> 00:15:25,200
15 minutes and they're not
even out the oven. Ha-ha!

357
00:15:25,200 --> 00:15:28,800
They look terrible.
They're all wonky.

358
00:15:28,800 --> 00:15:30,240
The, the butter's just coming out.

359
00:15:30,240 --> 00:15:32,200
It's just oozing out.
Everything is lopsided.

360
00:15:32,200 --> 00:15:34,840
There's not even one perfect one.

361
00:15:38,760 --> 00:15:41,640
I'm just piping some cream
onto my vol au vents.

362
00:15:41,640 --> 00:15:43,480
It's just whipped cream.

363
00:15:43,480 --> 00:15:46,360
Think custard worked out in my head
but not in real life.

364
00:15:46,360 --> 00:15:49,000
I'm gonna sprinkle some
praline at the bottom

365
00:15:49,000 --> 00:15:51,960
cos it's gonna sit at room
temperature for a while.

366
00:15:51,960 --> 00:15:53,720
I'm just taking out
the middle bit now

367
00:15:53,720 --> 00:15:57,920
so I can fill it
with the custard.

368
00:15:57,920 --> 00:16:00,360
They look like Yorkshire puddings,
they do.

369
00:16:00,360 --> 00:16:02,120
Look at this business... Mess.

370
00:16:02,120 --> 00:16:04,160
Oh, are they a bit flat
or something?

371
00:16:04,160 --> 00:16:05,920
Not happy at all.

372
00:16:05,920 --> 00:16:09,920
But it's all right. It'll do
for today. Nothing else I can do.

373
00:16:09,920 --> 00:16:12,960
Not sure anyone's ever said "it'll
do" on Bake Off. Yeah, it'll...

374
00:16:12,960 --> 00:16:14,560
What's happening with
these trousers today?

375
00:16:14,560 --> 00:16:16,640
Thought I'd go with leather trousers
so it's easy to clean.

376
00:16:16,640 --> 00:16:18,160
Show Prue your leather trousers

377
00:16:18,160 --> 00:16:21,120
and she'll forget about
the height of your vol au vents.

378
00:16:21,120 --> 00:16:22,880
She'll forget, yeah! Good luck.

379
00:16:22,880 --> 00:16:25,880
I'll sit there like that with my...
Just. ..vol au vents.

380
00:16:25,880 --> 00:16:27,880
Handshake from me!

381
00:16:27,880 --> 00:16:32,680
You know what? I'm just gonna take
'em out. Got no choice.

382
00:16:32,680 --> 00:16:34,080
What a disaster, eh?

383
00:16:34,080 --> 00:16:36,840
Bakers, you have five minutes left.

384
00:16:39,040 --> 00:16:40,960
How great do these look?

385
00:16:42,000 --> 00:16:45,080
I am just gonna pipe it in.

386
00:16:45,080 --> 00:16:47,760
I don't know if I can even put
the cream in.

387
00:16:47,760 --> 00:16:50,560
I can't believe this, honestly.

388
00:16:51,720 --> 00:16:53,640
Full of ginger - I can smell it.

389
00:16:53,640 --> 00:16:56,720
Ah, I'm pushing myself
and I'm breaking my shells.

390
00:16:56,720 --> 00:16:59,280
Cos it's warm,
it's just too liquidy.

391
00:16:59,280 --> 00:17:03,160
This is really not good.
Really, really, really not good.

392
00:17:03,160 --> 00:17:05,000
Oh, my God.

393
00:17:05,000 --> 00:17:06,680
So hopefully everything
will be perfect

394
00:17:06,680 --> 00:17:10,960
because if you're doing classics
you cannot really go wrong on them.

395
00:17:12,520 --> 00:17:13,600
Ah, stress!

396
00:17:15,000 --> 00:17:16,440
This is so risky.

397
00:17:18,640 --> 00:17:21,920
Just the final bits left,
so just pushing myself.

398
00:17:21,920 --> 00:17:23,840
Ah breathe, breathe, breathe!

399
00:17:29,720 --> 00:17:33,240
Bakers, your time is up.

400
00:17:33,240 --> 00:17:35,600
Please step away from your bakes.

401
00:17:35,600 --> 00:17:36,920
Bit messy.

402
00:17:38,600 --> 00:17:40,440
Why?

403
00:17:40,440 --> 00:17:41,800
Look how BLEEP they look.

404
00:17:41,800 --> 00:17:43,680
Maxy, it's OK.

405
00:17:53,880 --> 00:17:56,400
It's judgement time for
the bakers' sweet vol au vents.

406
00:18:07,120 --> 00:18:10,160
They're not even a quarter of the
height I expect them to be. Mm-hm.

407
00:18:10,160 --> 00:18:12,000
Uh, so they are very flat
and very pale.

408
00:18:12,000 --> 00:18:13,880
I think the butter leaked as well.

409
00:18:13,880 --> 00:18:15,920
This is the first time where
the butter leaked.

410
00:18:15,920 --> 00:18:18,880
There's no butter on there at all.
It's bone dry.

411
00:18:22,960 --> 00:18:24,840
It's OK, the chocolate's solidified
round the side.

412
00:18:24,840 --> 00:18:29,560
It's so pale and so thin it's almost
just a sheet of puff pastry

413
00:18:29,560 --> 00:18:31,280
with bits on the top. OK.

414
00:18:31,280 --> 00:18:34,120
I think you've got
too many flavours in there.

415
00:18:34,120 --> 00:18:35,880
Because there are too many flavours

416
00:18:35,880 --> 00:18:38,920
you can't taste anything
individually, and it's a bit murky.

417
00:18:38,920 --> 00:18:43,320
Bit underbaked and too thin.
And too complicated. Poor Abdul.

418
00:18:43,320 --> 00:18:46,600
That's OK. Could we think
of something nice to say?

419
00:18:46,600 --> 00:18:48,200
Welcome to the quarterfinal!

420
00:18:48,200 --> 00:18:49,400
THEY LAUGH

421
00:18:49,400 --> 00:18:50,800
Thank you so much, guys.

422
00:18:54,760 --> 00:18:57,080
They're all over the place,
aren't they? Yeah, yeah.

423
00:18:57,080 --> 00:18:58,960
We didn't ask for a leaning tower
of Pisa.

424
00:18:58,960 --> 00:19:01,960
You've got a burnt biscuit sitting

425
00:19:01,960 --> 00:19:04,480
on top of quite a dark
and very low vol au vent.

426
00:19:09,400 --> 00:19:11,720
The flavour is amazing.
But it needs to be much lighter.

427
00:19:11,720 --> 00:19:13,400
Vol au vents should be nice
and light and airy.

428
00:19:13,400 --> 00:19:15,280
You, it melts in the mouth. Yeah.

429
00:19:15,280 --> 00:19:19,280
Pastry's overbaked
but think the flavour is fantastic.

430
00:19:19,280 --> 00:19:21,760
I don't agree that
the ginger biscuit's burnt.

431
00:19:21,760 --> 00:19:25,600
That's burnt! What do you think?

432
00:19:25,600 --> 00:19:27,880
I think it looks overbaked.

433
00:19:27,880 --> 00:19:30,280
Thank you. Here am I trying
to help you, Sandro!

434
00:19:31,560 --> 00:19:33,440
He's brutal today, in't he?

435
00:19:33,440 --> 00:19:34,840
He IS brutal today.

436
00:19:40,920 --> 00:19:42,960
{\an8}They're quite attractive. I quite
like what you've done

437
00:19:42,960 --> 00:19:45,280
with the strawberries on the top
with the glaze.

438
00:19:45,280 --> 00:19:46,400
They're a bit uneven.

439
00:19:46,400 --> 00:19:48,560
Probably needed
a little bit longer in the oven.

440
00:19:48,560 --> 00:19:50,600
They're a little pale
for a vol au vent.

441
00:19:50,600 --> 00:19:54,400
How did you get on with the creme
pat? What creme pat? What creme pat?

442
00:19:54,400 --> 00:19:55,760
Oh, it never happened!

443
00:19:55,760 --> 00:19:57,760
Oh, I take it gloopy, then.
It never happened!

444
00:19:57,760 --> 00:19:59,800
So what we've got here
is creme Chantilly, is it?

445
00:19:59,800 --> 00:20:02,320
It's just whipped cream. Just cream.
Strawberries and cream.

446
00:20:02,320 --> 00:20:04,960
This is really still raw inside.

447
00:20:04,960 --> 00:20:06,320
It's a bit boring

448
00:20:06,320 --> 00:20:09,240
because all there is
is cream and strawberry

449
00:20:09,240 --> 00:20:11,120
and pretty dry vol au vent.
HE HUFFS

450
00:20:11,120 --> 00:20:13,920
It's a shame, actually.
The creme pat would've worked

451
00:20:13,920 --> 00:20:15,360
if you'd put cream with it.

452
00:20:15,360 --> 00:20:17,240
Thank you.
Thank you.

453
00:20:25,280 --> 00:20:28,920
My vol au vents decided to go
for a dance in the oven.

454
00:20:28,920 --> 00:20:34,440
Um, they spread, you know,
they're all over the place.

455
00:20:34,440 --> 00:20:37,520
Bit irregular in size.
Bit irregular on height,

456
00:20:37,520 --> 00:20:41,240
a bit irregular on colour. Not very
appealing to look at. I know.

457
00:20:41,240 --> 00:20:44,800
A bit dry. And quite flat.
Yeah. I...

458
00:20:44,800 --> 00:20:46,320
I expected them to be much higher.

459
00:20:46,320 --> 00:20:48,280
Square's actually quite difficult
to do.

460
00:20:48,280 --> 00:20:51,880
Round is easier, which is why most
vol au vents are round.

461
00:20:51,880 --> 00:20:54,000
I think they needed a longer
bake time, for sure.

462
00:20:54,000 --> 00:20:56,840
Probably. Were you rushed for time
at the end? I was. Yeah.

463
00:20:56,840 --> 00:20:59,240
It's just raw down at
the bottom here.

464
00:20:59,240 --> 00:21:02,960
Really thick band of raw pastry.
Really underbaked, isn't it?

465
00:21:02,960 --> 00:21:04,000
Sorry.

466
00:21:04,000 --> 00:21:07,280
I had a terrible time
making them, so...

467
00:21:07,280 --> 00:21:10,480
Oddly I didn't think both jams
would work, but they do.

468
00:21:10,480 --> 00:21:13,000
The gooseberry and the cloudberry
are, are delicious.

469
00:21:13,000 --> 00:21:15,160
Unfortunately, you do get that
overriding flavour

470
00:21:15,160 --> 00:21:17,400
of raw pastry sitting there
on the bottom. Thank you.

471
00:21:17,400 --> 00:21:18,840
Thanks, Maxy. OK.

472
00:21:20,640 --> 00:21:23,840
They liked the flavours ,though.

473
00:21:23,840 --> 00:21:26,800
Yeah, I knew they were
going to be raw.

474
00:21:26,800 --> 00:21:28,240
Oh, gosh.

475
00:21:36,480 --> 00:21:39,160
{\an8}I like the overall look of them.
I think they look quite authentic

476
00:21:39,160 --> 00:21:41,960
and all pretty much
the same size as well.

477
00:21:41,960 --> 00:21:44,320
Nice height. Looks like you've
trapped the butter inside it

478
00:21:44,320 --> 00:21:46,840
because you get the height without
the lamination on the outside.

479
00:21:46,840 --> 00:21:48,880
The pastry's just about
cooked through.

480
00:21:48,880 --> 00:21:50,800
It's a little doughy in the middle.

481
00:21:50,800 --> 00:21:53,320
Probably about two minutes away
from being perfect.

482
00:21:53,320 --> 00:21:56,480
What did you put down at
the bottom? The orange praline.

483
00:21:56,480 --> 00:21:58,040
Cos that's gone back to a liquid

484
00:21:58,040 --> 00:22:00,520
because it's got liquid on top
of it. Which is nice.

485
00:22:00,520 --> 00:22:03,000
I think the flavours are beautiful.
I really do.

486
00:22:03,000 --> 00:22:05,160
This is a delicious vol au vent.

487
00:22:05,160 --> 00:22:07,400
The custard inside is light

488
00:22:07,400 --> 00:22:10,200
and the pecan praline
is just delicious.

489
00:22:10,200 --> 00:22:12,400
Think you've done a nice job
with those vol au vents, well done.

490
00:22:12,400 --> 00:22:13,760
Thank you. Thank you.

491
00:22:13,760 --> 00:22:15,120
Well done. Thank you.

492
00:22:17,360 --> 00:22:19,480
Paul says two minutes from perfect.

493
00:22:19,480 --> 00:22:22,000
If I have those two minutes.
I don't.

494
00:22:22,000 --> 00:22:25,760
The rise - Paul said it should be
four times. That's a bit crazy.

495
00:22:25,760 --> 00:22:28,000
The flavours were good.

496
00:22:28,000 --> 00:22:30,240
But it's pastry week
so I do have to be

497
00:22:30,240 --> 00:22:34,040
a bit worried, seeing
as I had undercooked pastry.

498
00:22:34,040 --> 00:22:35,360
Paul said it was boring.

499
00:22:35,360 --> 00:22:37,920
Well, strawberries and cream,
you cannot go wrong with it

500
00:22:37,920 --> 00:22:41,440
but, at the same time,
I can understand why it's boring.

501
00:22:41,440 --> 00:22:44,080
I feel like if it was
just perfectly risen

502
00:22:44,080 --> 00:22:47,200
and all of that, I would've got
my handshake today. Huh-huh!

503
00:22:47,200 --> 00:22:50,960
I don't even want it now.
Now, I don't want it. At all.

504
00:22:55,640 --> 00:22:59,720
The bakers have no idea
what they'll be asked to make

505
00:22:59,720 --> 00:23:02,400
in the mystery that is
the Technical Challenge.

506
00:23:04,560 --> 00:23:08,160
Bakers, it's time
for your Technical Challenge

507
00:23:08,160 --> 00:23:10,840
which today has been set by

508
00:23:10,840 --> 00:23:12,840
Prue-lio Iglesias!

509
00:23:12,840 --> 00:23:14,560
Ah, we love your music.

510
00:23:14,560 --> 00:23:16,320
Ah, so sexy. Yeah.

511
00:23:16,320 --> 00:23:19,440
Even better without the moustache.
Yeah. Agreed.

512
00:23:19,440 --> 00:23:21,480
Will you give us some words
of advice, please?

513
00:23:21,480 --> 00:23:25,280
Bakers, there are 29 ingredients
in this recipe.

514
00:23:25,280 --> 00:23:27,600
So please get the balance right.

515
00:23:27,600 --> 00:23:30,640
As ever, the Technical Challenge
will be judged blind

516
00:23:30,640 --> 00:23:32,840
so we're gonna have
to ask Prue-lio Englesias

517
00:23:32,840 --> 00:23:35,960
and Paul Hollywood to leave
the tent.

518
00:23:35,960 --> 00:23:38,560
They'll probably kiss. Yeah.

519
00:23:38,560 --> 00:23:41,200
For your Technical Challenge,

520
00:23:41,200 --> 00:23:46,800
Prue-lio would like you
to make eight spring rolls.

521
00:23:46,800 --> 00:23:50,440
Featuring a delicate pastry
that have been deep-fried

522
00:23:50,440 --> 00:23:52,080
to crispy perfection.

523
00:23:52,080 --> 00:23:55,360
And they must be served
alongside a dipping sauce.

524
00:23:55,360 --> 00:23:57,720
You have one hour and 20 minutes.

525
00:23:57,720 --> 00:24:01,000
On your marks.
Get set. Bake!

526
00:24:01,000 --> 00:24:03,040
Ay ay ay.

527
00:24:03,040 --> 00:24:04,560
What is this, mate?

528
00:24:04,560 --> 00:24:07,080
Right. The deep fryer.

529
00:24:07,080 --> 00:24:09,920
I am quite surprised with spring
rolls, I'm not gonna lie.

530
00:24:09,920 --> 00:24:11,880
Never made them before.
First time making them.

531
00:24:11,880 --> 00:24:13,360
It's new thing to do.

532
00:24:13,360 --> 00:24:17,360
My mum she used to make them,
but I don't remember much, though.

533
00:24:17,360 --> 00:24:20,320
Should've paid attention.
Should've paid attention.

534
00:24:20,320 --> 00:24:24,520
Yeah, I'm just trying to figure out
what I'm doing. I don't know.

535
00:24:24,520 --> 00:24:25,760
So Prue, spring rolls.

536
00:24:25,760 --> 00:24:28,600
I mean, I don't think many
people make spring rolls

537
00:24:28,600 --> 00:24:30,280
but I thought
it's a great test.

538
00:24:30,280 --> 00:24:33,800
After all, it is the quarterfinal
and it's quite difficult.

539
00:24:33,800 --> 00:24:35,280
So the pastry's tricky.

540
00:24:35,280 --> 00:24:37,440
And I think we'll have some
of the bakers struggling

541
00:24:37,440 --> 00:24:38,840
with huge great bubbles

542
00:24:38,840 --> 00:24:42,320
and those bubbles come
because the water's in the pastry.

543
00:24:42,320 --> 00:24:44,560
And we haven't told them
how much water.

544
00:24:44,560 --> 00:24:47,920
If it's too wet the bubbles will be
huge and ugly and misshapen.

545
00:24:47,920 --> 00:24:51,440
But they should be more like this
one, which is absolutely smooth.

546
00:24:51,440 --> 00:24:52,720
I think it's a great challenge.

547
00:24:52,720 --> 00:24:55,160
It's nice to have something
savoury in the tent, actually.

548
00:24:55,160 --> 00:24:59,000
Yeah, isn't it? When we
have so much sweetness.

549
00:24:59,000 --> 00:25:02,560
All crispy. Nice thin pastry
with a beautiful breakdown

550
00:25:02,560 --> 00:25:04,520
of all that filling together.

551
00:25:04,520 --> 00:25:09,640
You've got a bit of everything
in there.

552
00:25:10,800 --> 00:25:12,280
It's a great snack.

553
00:25:12,280 --> 00:25:14,040
PRUE MUMBLES MOUTHFULLY

554
00:25:14,040 --> 00:25:15,800
Sorry, what did you say?!

555
00:25:15,800 --> 00:25:17,640
It's easy for you to say, Prue.

556
00:25:17,640 --> 00:25:18,960
Mm!

557
00:25:21,080 --> 00:25:24,160
The first part is make
a stiff dough and rest.

558
00:25:24,160 --> 00:25:26,240
I just don't know how
much water to put in.

559
00:25:26,240 --> 00:25:28,320
I'm literally just guessing.

560
00:25:28,320 --> 00:25:29,920
Maybe one more tablespoon.

561
00:25:29,920 --> 00:25:32,280
You have to not add a lot.
It's quite stiff.

562
00:25:32,280 --> 00:25:35,200
A stiff dough is required
for a smooth shell.

563
00:25:35,200 --> 00:25:36,920
I think my dough is very stiff.

564
00:25:36,920 --> 00:25:38,960
At the same time it has
a nice spring.

565
00:25:38,960 --> 00:25:40,800
If the bakers add too much water,

566
00:25:40,800 --> 00:25:43,320
unsightly bubbles
will appear when fried.

567
00:25:43,320 --> 00:25:47,000
It says stiff dough.
But it is a bit smooth.

568
00:25:47,000 --> 00:25:49,520
Maybe it's a bit too soft - I don't
know. How is it meant to rest?

569
00:25:49,520 --> 00:25:54,520
Are we meant to cover it,
or what do we do?

570
00:25:54,520 --> 00:25:57,400
All right, soak the noodles
and wood ear mushrooms.

571
00:25:57,400 --> 00:26:00,600
What even is that?
Wood ear mushrooms?!

572
00:26:00,600 --> 00:26:01,920
Perfect.

573
00:26:01,920 --> 00:26:03,920
These mushrooms look so weird.

574
00:26:03,920 --> 00:26:05,840
Is this your mushrooms? Yeah.

575
00:26:05,840 --> 00:26:07,440
Do you ever go foraging?

576
00:26:07,440 --> 00:26:08,800
A long time ago.

577
00:26:08,800 --> 00:26:11,520
Did anyone go with you or
you just took it upon yourself?

578
00:26:11,520 --> 00:26:12,840
Me, uh, me and my neighbours.

579
00:26:12,840 --> 00:26:15,880
You and your neighbours?! I suppose
it's big, isn't it, in Sweden?

580
00:26:15,880 --> 00:26:17,800
Yeah. They're like they're more
in touch with nature.

581
00:26:17,800 --> 00:26:19,160
With nature, definitely.

582
00:26:19,160 --> 00:26:22,040
Pretty much always naked
and eating mushrooms.

583
00:26:22,040 --> 00:26:25,800
Do you miss those times? Um...
The sort of mushroom nakeds?!

584
00:26:25,800 --> 00:26:29,240
Getting kidnapped by your neighbours
and going foraging!

585
00:26:29,240 --> 00:26:30,880
I miss those times!

586
00:26:30,880 --> 00:26:35,440
If you tried that now, wouldn't work
out, I don't think. Not in Peckham.

587
00:26:35,440 --> 00:26:37,520
No. I don't even live in Peckham.

588
00:26:37,520 --> 00:26:40,800
So then I need to cut
cabbage and manga tout.

589
00:26:40,800 --> 00:26:42,560
Manjay toot?

590
00:26:42,560 --> 00:26:44,560
Mang toot?

591
00:26:46,800 --> 00:26:48,160
Is this a mange-tout?

592
00:26:48,160 --> 00:26:50,640
Cut into fine...
This must be manjay-tout.

593
00:26:50,640 --> 00:26:53,120
I don't really do
these kind of foods.

594
00:26:53,120 --> 00:26:54,640
OK, I need to cook these

595
00:26:54,640 --> 00:26:57,960
but it doesn't really say how much
of what to put in.

596
00:26:57,960 --> 00:27:00,360
Well you know you need to figure out
the proportions.

597
00:27:00,360 --> 00:27:02,400
That was expected
on a technical this week.

598
00:27:02,400 --> 00:27:05,880
So that black mushroom
is very strong taste,

599
00:27:05,880 --> 00:27:08,240
you don't want to put
too much in it.

600
00:27:08,240 --> 00:27:10,320
Ah. Forgot about the mushrooms.

601
00:27:10,320 --> 00:27:11,920
HE CHUCKLES

602
00:27:11,920 --> 00:27:13,800
Oh, they're massive, man.

603
00:27:13,800 --> 00:27:16,400
I think I need to chop them.

604
00:27:21,040 --> 00:27:23,040
Bakers, you are halfway through.

605
00:27:26,600 --> 00:27:27,880
I'm gonna start panicking now.

606
00:27:27,880 --> 00:27:29,880
I'm starting step number four.
Knead the dough

607
00:27:29,880 --> 00:27:33,600
and divide it into eight
equal pieces.

608
00:27:33,600 --> 00:27:37,000
Roll out one piece of the dough
to eight centimetres circle.

609
00:27:37,000 --> 00:27:38,400
Repeat with another piece of dough

610
00:27:38,400 --> 00:27:41,080
so you have two
eight-centimetre circles.

611
00:27:41,080 --> 00:27:42,560
Sprinkle the top of one of

612
00:27:42,560 --> 00:27:44,680
the circles of dough
with cornflour.

613
00:27:44,680 --> 00:27:48,480
Then place the other one on top.
And then roll it to 22 centimetre.

614
00:27:48,480 --> 00:27:51,160
Whoo, that's got confusing! Wow.

615
00:27:51,160 --> 00:27:52,720
Too much maths!

616
00:27:52,720 --> 00:27:56,160
This is like a full-speed
spring roll-making competition.

617
00:27:56,160 --> 00:28:00,000
I don't know how people can get this
done in one hour and 20 minutes.

618
00:28:00,000 --> 00:28:03,440
Place the two circles of dough in
the pan and cook on both sides.

619
00:28:03,440 --> 00:28:05,840
Right, quick!

620
00:28:05,840 --> 00:28:09,680
Fold the dough in half so that you
have two transparent wrappers.

621
00:28:11,440 --> 00:28:13,120
Perfect, I can see my fingers.

622
00:28:13,120 --> 00:28:16,760
So now I need to trim each wrapper
into square shape.

623
00:28:16,760 --> 00:28:18,680
I'm on step number seven, uh,

624
00:28:18,680 --> 00:28:21,760
which is assemble
and seal the spring rolls.

625
00:28:21,760 --> 00:28:24,680
Paul and Prue demand
sumptuous spring rolls

626
00:28:24,680 --> 00:28:26,320
packed full of flavour.

627
00:28:26,320 --> 00:28:29,200
The technique for filling is put
a good, generous amount

628
00:28:29,200 --> 00:28:31,200
so they've got a taste
of everything.

629
00:28:31,200 --> 00:28:34,920
They get things to taste -
delicousness-ness-ness-ness.

630
00:28:34,920 --> 00:28:35,960
If short-changed...

631
00:28:35,960 --> 00:28:38,000
I don't want too much of this.

632
00:28:38,000 --> 00:28:40,600
...the dominant taste
will be the pastry shell.

633
00:28:40,600 --> 00:28:44,440
Maxy, do you make
this sort of thing, often?

634
00:28:44,440 --> 00:28:46,360
I BUY this sort of thing often.

635
00:28:46,360 --> 00:28:49,160
Yeah. When I saw we had an hour
and 20, I was like,

636
00:28:49,160 --> 00:28:50,880
I'd just go down the takeaway.

637
00:28:50,880 --> 00:28:52,400
I'd get some spring rolls,

638
00:28:52,400 --> 00:28:54,360
I'd probably get
a chow mein while I'm at it.

639
00:28:54,360 --> 00:28:55,520
What's stopping you?

640
00:28:55,520 --> 00:28:56,800
Well, we don't have that luxury

641
00:28:56,800 --> 00:28:58,560
of leaving this place!
Oh, that's a shame.

642
00:29:01,760 --> 00:29:05,120
Bakers, you have 15 minutes left.

643
00:29:07,040 --> 00:29:08,320
I need to fry them. Oh.

644
00:29:08,320 --> 00:29:10,600
Bye-bye, babies!

645
00:29:10,600 --> 00:29:14,920
In order to achieve the crisp golden
brown shells Paul and Prue expect...

646
00:29:14,920 --> 00:29:16,120
Sounds like frying.

647
00:29:16,120 --> 00:29:18,560
...the oil temperature
needs to be hot enough...

648
00:29:18,560 --> 00:29:20,640
That is 180 degree.

649
00:29:20,640 --> 00:29:22,920
...they must be fried
for long enough...

650
00:29:22,920 --> 00:29:26,960
They need to cook for another maybe
three to four minutes, really.

651
00:29:26,960 --> 00:29:28,760
...and be monitored carefully.

652
00:29:28,760 --> 00:29:30,200
Let's swap side.

653
00:29:30,200 --> 00:29:31,640
But it's no mean feat...

654
00:29:31,640 --> 00:29:34,840
Sauce... Sauce. I'm multi-tasking.

655
00:29:34,840 --> 00:29:37,400
...when the bakers have
dipping sauces to prepare.

656
00:29:37,400 --> 00:29:40,920
The list doesn't say a thing,
so we're just gonna wing it.

657
00:29:40,920 --> 00:29:44,080
I think it will be difficult
to get the right blend, definitely.

658
00:29:44,080 --> 00:29:46,320
Soy sauce.

659
00:29:46,320 --> 00:29:47,680
Fish sauce.

660
00:29:47,680 --> 00:29:50,960
Palm sugar.
Why is this so stressful?

661
00:29:50,960 --> 00:29:54,080
I'm gonna taste
and then I'm gonna adjust.

662
00:29:54,080 --> 00:29:56,080
Ugh!

663
00:29:57,480 --> 00:30:00,280
That is horrible! Oh, bleurgh!

664
00:30:02,600 --> 00:30:06,640
They're turning to the raw side.
Turn to the other side, dudes.

665
00:30:06,640 --> 00:30:08,200
So it's eight.

666
00:30:12,480 --> 00:30:14,680
They're looking crispy.

667
00:30:14,680 --> 00:30:17,240
Matt, would you buy that? Yeah.
I've already got a deep fat fryer.

668
00:30:17,240 --> 00:30:19,440
No not the...

669
00:30:22,440 --> 00:30:25,000
That was a nice way of putting,
"Er, no!"

670
00:30:25,000 --> 00:30:27,920
Bakers, you have five minutes left.

671
00:30:27,920 --> 00:30:29,160
Oh, my goodness!

672
00:30:29,160 --> 00:30:30,520
This is crazy!

673
00:30:30,520 --> 00:30:32,680
Come on, guys. These are coming out.

674
00:30:35,480 --> 00:30:39,320
Uh-oh. I just under-fried it
but I don't think I have time.

675
00:30:41,160 --> 00:30:42,840
Come on, time is very tight.

676
00:30:42,840 --> 00:30:45,360
None of them cracked.

677
00:30:45,360 --> 00:30:46,400
SANDRO EXHALES

678
00:30:49,240 --> 00:30:52,280
Come on.
I think I made mine too small.

679
00:30:52,280 --> 00:30:53,880
Come on, buddy.

680
00:30:53,880 --> 00:30:56,800
I'm ready for this technical
to be over.

681
00:30:56,800 --> 00:31:00,440
Bakers, your time is up.

682
00:31:02,360 --> 00:31:04,080
Oh, God, they're tiny!

683
00:31:04,080 --> 00:31:07,840
Please bring your spring rolls down
to the gingham table

684
00:31:07,840 --> 00:31:11,600
and place them behind
your photographs.

685
00:31:11,600 --> 00:31:14,240
Mine are so small compared
to everyone else's. Oh, God.

686
00:31:14,240 --> 00:31:15,560
Doesn't matter.

687
00:31:20,160 --> 00:31:23,640
Paul and Prue are expecting eight
identical spring rolls

688
00:31:23,640 --> 00:31:25,840
with crisp golden-brown pastry,

689
00:31:25,840 --> 00:31:27,200
a delicious filling

690
00:31:27,200 --> 00:31:29,600
and a perfectly balanced
dipping sauce.

691
00:31:31,640 --> 00:31:33,040
So, start with this one.

692
00:31:33,040 --> 00:31:35,040
There's a LOT of bubbles in this.

693
00:31:35,040 --> 00:31:37,240
That means there's too much water
in the dough.

694
00:31:37,240 --> 00:31:39,320
Yeah. And it's not been
fried enough.

695
00:31:39,320 --> 00:31:43,480
It's still quite raw -
you can see how clear that one is.

696
00:31:43,480 --> 00:31:45,320
It should've stayed in there
a little longer.

697
00:31:45,320 --> 00:31:46,640
Let's have a look inside.

698
00:31:46,640 --> 00:31:48,000
Filling looks quite good.

699
00:31:48,000 --> 00:31:51,240
Yeah, it looks busy,
doesn't it?

700
00:31:51,240 --> 00:31:53,800
The flavour's good.

701
00:31:53,800 --> 00:31:55,520
Dipping sauce is nice
and sharp as well.

702
00:31:55,520 --> 00:31:57,400
It just needs to be deep-fried
for longer.

703
00:31:57,400 --> 00:31:59,040
Yeah. Right.

704
00:31:59,040 --> 00:32:03,000
Moving on, they're a bit dinky
but they're quite crispy.

705
00:32:05,480 --> 00:32:08,400
The issue is there's not much
filling. It's all pastry.

706
00:32:08,400 --> 00:32:10,600
And because it's mostly
pastry it's a bit stodgy.

707
00:32:10,600 --> 00:32:14,720
Hmm. I mean, it tastes OK, just not
enough filling. Yeah.

708
00:32:14,720 --> 00:32:18,280
OK, the next one.
Let's have a look. Crispy.

709
00:32:18,280 --> 00:32:20,200
Lovely crack when you cut it.

710
00:32:20,200 --> 00:32:21,760
But the air holes
are a little bit big

711
00:32:21,760 --> 00:32:25,000
so it's probably
a little bit wet.

712
00:32:25,000 --> 00:32:26,640
Lots of mushroom in there.

713
00:32:26,640 --> 00:32:28,840
There is, isn't there? Yeah. Hmm.

714
00:32:28,840 --> 00:32:31,160
There's a little bit
too much mushroom.

715
00:32:31,160 --> 00:32:33,080
It's definitely
a mushroom spring roll.

716
00:32:33,080 --> 00:32:36,520
OK. Moving on, they're
all roughly all the same size.

717
00:32:36,520 --> 00:32:39,360
The bubbles are there but not quite
as big as some of the others.

718
00:32:39,360 --> 00:32:44,320
Nice blend inside.
The actual mixture content is good.

719
00:32:50,240 --> 00:32:52,520
I like the crisp pastry very much.

720
00:32:52,520 --> 00:32:55,800
It's beautifully thin, that pastry,
and the dipping is nice. Lovely.

721
00:32:55,800 --> 00:32:59,160
OK moving on to the last one here.

722
00:32:59,160 --> 00:33:03,680
There's only seven, not eight.
It's a shame we're missing one.

723
00:33:03,680 --> 00:33:05,760
What? I made eight!

724
00:33:05,760 --> 00:33:07,320
These air holes are huge.

725
00:33:07,320 --> 00:33:10,680
It's a pity, because where it's
crisp, it's really nice.

726
00:33:13,480 --> 00:33:16,400
The pastry is delicious
and very crispy.

727
00:33:16,400 --> 00:33:19,680
And the sauce is good.
But where's the eighth?

728
00:33:21,400 --> 00:33:22,560
Paul and Prue will now rank

729
00:33:22,560 --> 00:33:25,120
the spring rolls
from last to first place.

730
00:33:25,120 --> 00:33:28,640
In fifth place we have this one.

731
00:33:28,640 --> 00:33:33,080
Maxy, too small, too much pastry,
not enough filling. Yeah.

732
00:33:33,080 --> 00:33:35,800
In fourth, we have this one.
Whose is this?

733
00:33:35,800 --> 00:33:37,760
Syabira,
it's not been fried enough.

734
00:33:37,760 --> 00:33:39,880
In third place is this one.

735
00:33:39,880 --> 00:33:42,880
Abdul, bit too much mushroom.
But they were good.

736
00:33:42,880 --> 00:33:45,360
In second spot...

737
00:33:46,440 --> 00:33:47,920
...we have this one. Whose is this?

738
00:33:49,440 --> 00:33:52,280
Pretty good.
But where was the eighth?

739
00:33:52,280 --> 00:33:53,400
Deep-fried eight,

740
00:33:53,400 --> 00:33:56,920
seven ended up on the plate,
don't know what happened.

741
00:33:58,680 --> 00:34:00,440
Genuinely!

742
00:34:00,440 --> 00:34:01,920
Who ate Janusz's spring roll?

743
00:34:01,920 --> 00:34:03,680
Probably me!

744
00:34:03,680 --> 00:34:07,560
Well, that means in first place,
we have Sandro.

745
00:34:08,960 --> 00:34:14,880
The pastry was excellent.
Delicious and lovely dipping sauce.

746
00:34:14,880 --> 00:34:16,120
Well done.

747
00:34:17,680 --> 00:34:19,720
Ha-ha!

748
00:34:19,720 --> 00:34:22,000
That's what my kid does.
He's like "Aah!"

749
00:34:22,000 --> 00:34:23,760
Yeah, now that I've got
the tech win

750
00:34:23,760 --> 00:34:27,040
it has evened me out and I'm just
trying to secure my spot.

751
00:34:27,040 --> 00:34:29,240
I made eight spring rolls.
And there were seven.

752
00:34:29,240 --> 00:34:31,320
Still came second.

753
00:34:31,320 --> 00:34:32,360
Not bad.

754
00:34:32,360 --> 00:34:34,320
It's very tough competition
at the moment.

755
00:34:34,320 --> 00:34:35,760
Other bakers is really good.

756
00:34:35,760 --> 00:34:38,600
So tomorrow I would
need to be more focused.

757
00:34:38,600 --> 00:34:40,520
We are all just neck
to neck, literally.

758
00:34:40,520 --> 00:34:43,000
It is just too close
to call between all of us.

759
00:34:43,000 --> 00:34:44,680
Gonna make sure I have
a good rest and

760
00:34:44,680 --> 00:34:48,560
smash it tomorrow, hopefully. Hopefully.

761
00:34:48,560 --> 00:34:50,200
I hope I... I hope I will.

762
00:34:57,920 --> 00:35:00,720
The bakers have just one more
pastry challenge...

763
00:35:00,720 --> 00:35:01,840
Good luck, guys.

764
00:35:01,840 --> 00:35:03,840
...in which to impress the judges.

765
00:35:11,560 --> 00:35:13,280
Hello, bakers,
welcome back to the tent.

766
00:35:13,280 --> 00:35:16,680
It's time for your pastry
showstopper challenge.

767
00:35:16,680 --> 00:35:19,640
Now, for your showstopper
this week

768
00:35:19,640 --> 00:35:24,120
Paul and Prue would like you each
to bake an incredible 3D pie scene

769
00:35:24,120 --> 00:35:28,400
inspired by your favourite childhood
story or nursery rhyme.

770
00:35:28,400 --> 00:35:30,960
Your scene can either be
sweet or savoury

771
00:35:30,960 --> 00:35:35,720
but must consist of eight pies,
shaped and beautifully decorated.

772
00:35:35,720 --> 00:35:39,400
Hickory dickory dock,
you have four hours on the clock.

773
00:35:39,400 --> 00:35:42,240
On your marks.
Get set. Bake!

774
00:35:45,800 --> 00:35:47,760
OK. I'm so scared.

775
00:35:49,600 --> 00:35:53,120
I've got 12 pages to my recipe
for one bake.

776
00:35:54,360 --> 00:35:56,160
I've got a book for my one bake.

777
00:35:56,160 --> 00:35:57,440
I mean it is the quarterfinal

778
00:35:57,440 --> 00:35:59,680
so you've got to give it, like,
your absolute best.

779
00:35:59,680 --> 00:36:02,320
The showstopper challenge our bakers
have to face

780
00:36:02,320 --> 00:36:04,120
is a storybook pie scene.

781
00:36:04,120 --> 00:36:05,720
We want the bakers to create
a scene

782
00:36:05,720 --> 00:36:08,040
that's instantly
recognisable when we look at it.

783
00:36:08,040 --> 00:36:09,960
So it could be any nursery rhyme,

784
00:36:09,960 --> 00:36:11,360
any children's story,

785
00:36:11,360 --> 00:36:12,640
it is down to the bakers,

786
00:36:12,640 --> 00:36:15,560
but the star of this
particular challenge

787
00:36:15,560 --> 00:36:16,600
has to be the crust.

788
00:36:16,600 --> 00:36:20,240
When I cut into the pie I wanna
see a beautiful, thin pastry,

789
00:36:20,240 --> 00:36:22,760
creating a beautiful, buttery
flavour with

790
00:36:22,760 --> 00:36:24,440
a filling that packs a punch.

791
00:36:24,440 --> 00:36:27,000
I know what's my favourite.
Pork pie.

792
00:36:27,000 --> 00:36:30,120
Can the bakers make
a really good pastry

793
00:36:30,120 --> 00:36:32,880
that properly holds their filling?

794
00:36:32,880 --> 00:36:34,960
And that is all about not getting

795
00:36:34,960 --> 00:36:38,960
the filling too wet, which
will make for a soggy bottom

796
00:36:38,960 --> 00:36:42,480
and not have it too stiff,
so that it's too dry or hard.

797
00:36:42,480 --> 00:36:44,320
This is pastry week
and to be honest I'm not happy

798
00:36:44,320 --> 00:36:47,160
with what they've created
so far. They should be doing better.

799
00:36:47,160 --> 00:36:50,800
We've got five fantastic bakers.
There is no room for error.

800
00:36:50,800 --> 00:36:55,040
If they just crack out eight perfect
pork pies, I will not be impressed.

801
00:36:55,040 --> 00:36:57,920
I wanna see baking nirvana.

802
00:37:00,080 --> 00:37:02,400
Abdul. Hello.
Hello, Abdul. Good morning.

803
00:37:02,400 --> 00:37:04,680
Tell us all about your pie scene.
What are you doing?

804
00:37:04,680 --> 00:37:07,920
Um, so my pie scene is based on
the book Treasure Island.

805
00:37:07,920 --> 00:37:11,000
And the curry that I'm bringing is
called Khatta Baingan which means,

806
00:37:11,000 --> 00:37:13,400
uh, bittersweet aubergine.

807
00:37:13,400 --> 00:37:15,720
Inspired by his mum's recipe

808
00:37:15,720 --> 00:37:19,840
Abdul hopes to strike gold this week
with his Treasure Island theme.

809
00:37:19,840 --> 00:37:22,440
He's making a selection
of sweet and savoury pies

810
00:37:22,440 --> 00:37:23,720
depicting the island,

811
00:37:23,720 --> 00:37:26,000
boat and chest
in meticulous detail.

812
00:37:26,000 --> 00:37:28,400
So the pie scene itself
will have an island,

813
00:37:28,400 --> 00:37:29,680
uh, that will be made out of,

814
00:37:29,680 --> 00:37:32,000
uh, apple and blackberry
crumble tart.

815
00:37:32,000 --> 00:37:33,800
This sounds great. I mean...
Well, it sounds good.

816
00:37:33,800 --> 00:37:36,120
...the idea of the apple
as the island

817
00:37:36,120 --> 00:37:38,520
and the curry as,
as the ship. Yes.

818
00:37:38,520 --> 00:37:39,960
What pastry is that sitting in?

819
00:37:39,960 --> 00:37:42,440
Um, so the pastry I'm making,
I'm making two types of pastry.

820
00:37:42,440 --> 00:37:44,360
There's sweet shortcrust
and there's a shortcrust.

821
00:37:44,360 --> 00:37:46,480
It sounds good. Good luck, Abdul.

822
00:37:46,480 --> 00:37:49,240
Thank you, guys. Thank you.

823
00:37:49,240 --> 00:37:51,600
The bakers can use whichever
pastry they wish

824
00:37:51,600 --> 00:37:53,640
when creating their
fairy tale bakes.

825
00:37:53,640 --> 00:37:57,240
Get this into a breadcrumby,
sweets pastry.

826
00:37:57,240 --> 00:37:59,320
MIXER THUDS RHYTHMICALLY

827
00:37:59,320 --> 00:38:03,000
Selecting the correct type of pastry
and filling is crucial

828
00:38:03,000 --> 00:38:04,400
as they need to take into account

829
00:38:04,400 --> 00:38:06,680
both flavour
and structural integrity.

830
00:38:06,680 --> 00:38:08,880
Initially I'm making a filo pastry.

831
00:38:08,880 --> 00:38:10,480
But that is not sturdy enough.

832
00:38:10,480 --> 00:38:12,400
So this is the hot oil pastry.

833
00:38:12,400 --> 00:38:14,480
It's like hot water crust
but hot oil.

834
00:38:14,480 --> 00:38:15,640
Syabira, good morning.

835
00:38:15,640 --> 00:38:17,200
Hello, good morning. Hello.

836
00:38:17,200 --> 00:38:18,880
Tell us all about your pie scene.

837
00:38:18,880 --> 00:38:21,320
I am making Jack And The Beanstalk today.

838
00:38:21,320 --> 00:38:23,040
I admired Jack during my childhood

839
00:38:23,040 --> 00:38:26,560
cos he could climb up
his very tall beanstalk

840
00:38:26,560 --> 00:38:27,640
up to the sky.

841
00:38:27,640 --> 00:38:31,440
And I was little at that point
and I can see the coconut tree,

842
00:38:31,440 --> 00:38:34,280
actually very high up to the sky.
So I try to...

843
00:38:34,280 --> 00:38:37,360
So this is Jack
and the Coconut Tree!

844
00:38:37,360 --> 00:38:39,280
Jack and the Coconut Tree
in Malaysia!

845
00:38:39,280 --> 00:38:41,800
And, just like
the protagonist in her story,

846
00:38:41,800 --> 00:38:44,800
Syabira is aspiring to reach the top
spot again this week

847
00:38:44,800 --> 00:38:46,840
with her elaborate two-tiered
structure

848
00:38:46,840 --> 00:38:48,480
complete with Jack, a giant,

849
00:38:48,480 --> 00:38:50,720
his castle and
of course the beanstalk,

850
00:38:50,720 --> 00:38:53,680
all fashioned using
a unique Malaysian pastry.

851
00:38:53,680 --> 00:38:56,040
Your filling is?
Chicken rendang filling.

852
00:38:56,040 --> 00:38:58,560
It's a very traditional filling
that I really like.

853
00:38:58,560 --> 00:39:00,000
I usually eat it with rice.

854
00:39:00,000 --> 00:39:01,800
You could put rice
and that into a pastry.

855
00:39:01,800 --> 00:39:04,560
It's too much carbs - you don't want
that on your calorie counter!

856
00:39:04,560 --> 00:39:06,560
No, no, no, I do, I really do!

857
00:39:06,560 --> 00:39:10,000
Is it? I never know people
put rice in a pie!

858
00:39:10,000 --> 00:39:12,200
Look forward to this, cos these
flavours sound amazing.

859
00:39:12,200 --> 00:39:14,200
Thank you. They do.
Good luck. Thank you.

860
00:39:14,200 --> 00:39:15,400
Thank you.

861
00:39:15,400 --> 00:39:17,840
As well as ensuring
the pastry's fit for purpose

862
00:39:17,840 --> 00:39:21,200
the bakers must carefully choose
what goes inside their pies.

863
00:39:21,200 --> 00:39:24,960
For the chana dal I'm basically
gonna cook it in, in, in water

864
00:39:24,960 --> 00:39:27,880
because it takes about 40 minutes
for it to, like, go soft.

865
00:39:27,880 --> 00:39:31,160
The aubergine and the potatoes are
kind of the main, main aspect of it.

866
00:39:31,160 --> 00:39:35,040
And it seems that curry is a hot
choice of filling in the tent today.

867
00:39:35,040 --> 00:39:37,480
I am using home flavours.

868
00:39:37,480 --> 00:39:41,360
Spicy chicken which is
a recipe that has been passed down

869
00:39:41,360 --> 00:39:43,240
from my mum and my grandma.

870
00:39:43,240 --> 00:39:46,440
Maxy's hoping to bounce back from
her disappointing signature with

871
00:39:46,440 --> 00:39:48,600
a bake that is out of this world.

872
00:39:48,600 --> 00:39:50,920
And the star of her Twinkle Twinkle
pie scene will be

873
00:39:50,920 --> 00:39:52,360
a curry-filled globe

874
00:39:52,360 --> 00:39:55,160
made with thin sheets
of delicate filo pastry,

875
00:39:55,160 --> 00:39:58,480
a risky gamble, given its
notoriously delicate nature.

876
00:39:58,480 --> 00:39:59,880
Tell us about the globe.

877
00:39:59,880 --> 00:40:02,560
The globe is going to be made out
of filo pastry.

878
00:40:02,560 --> 00:40:04,120
FILO pastry? Yeah.
Quite tricky.

879
00:40:04,120 --> 00:40:05,720
You're going to make filo pastry?

880
00:40:05,720 --> 00:40:07,000
Yeah. By yourself.

881
00:40:07,000 --> 00:40:08,040
Yeah.

882
00:40:08,040 --> 00:40:10,480
That's a bit of a feat to make
a decent filo pastry.

883
00:40:10,480 --> 00:40:11,840
You need to harness this.

884
00:40:11,840 --> 00:40:14,400
You struggled with time in the last
couple of weeks now. Yeah.

885
00:40:14,400 --> 00:40:16,080
I think you need to bring it back,

886
00:40:16,080 --> 00:40:18,960
try and just get this focused on
this, as quickly as possible.

887
00:40:18,960 --> 00:40:20,040
Thank you. Thank you.

888
00:40:20,040 --> 00:40:21,760
Good luck. Thank you.

889
00:40:23,120 --> 00:40:26,120
Recognise my ambition here
cos I'm making filo,

890
00:40:26,120 --> 00:40:28,040
which is a bit, a bit tricky.

891
00:40:28,040 --> 00:40:30,040
So I'm starting off
with the ice cream.

892
00:40:30,040 --> 00:40:33,080
Whilst I'm doing that
I'm also doing the savoury pastry.

893
00:40:33,080 --> 00:40:36,080
These leather trousers are made
out of rough puff pastry. Wow.

894
00:40:36,080 --> 00:40:40,320
See the food colouring
a little bit there?

895
00:40:40,320 --> 00:40:41,640
Ha!

896
00:40:41,640 --> 00:40:44,520
Chicken rendang, which is my
favourite classic food that I love

897
00:40:44,520 --> 00:40:45,840
to cook all the time,

898
00:40:45,840 --> 00:40:48,280
I've tried the spiciness level
on week three.

899
00:40:48,280 --> 00:40:52,320
The judges can handle it.

900
00:40:52,320 --> 00:40:54,120
Is it very spicy?

901
00:40:55,920 --> 00:40:58,280
So I've got onion, mustard, parsley.

902
00:40:58,280 --> 00:41:01,160
I'm gonna put some pepper,
there's already salt in it.

903
00:41:01,160 --> 00:41:02,280
Janusz has decided

904
00:41:02,280 --> 00:41:05,280
to dedicate his bake
to man's best friend.

905
00:41:05,280 --> 00:41:07,320
So my sausage dog's name is Nigel.

906
00:41:07,320 --> 00:41:09,480
Sausage dog pie will be
a sausage doll,

907
00:41:09,480 --> 00:41:12,680
sausage log - no, it's gonna
be not a sausage dog meat!

908
00:41:12,680 --> 00:41:15,440
It's gonna be a SAUSAGE meat!

909
00:41:15,440 --> 00:41:19,000
Janusz is hoping the judges
will lap up his unique take on

910
00:41:19,000 --> 00:41:20,480
the Very Hungry Caterpillar,

911
00:41:20,480 --> 00:41:23,840
consisting of a picnic scene
with an elaborate decorative tree

912
00:41:23,840 --> 00:41:26,560
and each pie shaped
to represent its contents.

913
00:41:26,560 --> 00:41:29,440
Have you made a lot
of food inspired by your dog?

914
00:41:29,440 --> 00:41:32,720
I haven't made any food inspired
by my dog. That's the first one.

915
00:41:32,720 --> 00:41:35,200
Will he be watching this?
Have you got a message for Nigel?

916
00:41:35,200 --> 00:41:37,240
Well, he's gonna be even on a TV.

917
00:41:37,240 --> 00:41:42,160
Nigel if you're watching, woof woof,
woof, woof-woof-woof.

918
00:41:42,160 --> 00:41:43,880
Aww! He's gonna appreciate this.

919
00:41:43,880 --> 00:41:46,680
Yeah. Get off that sofa!

920
00:41:46,680 --> 00:41:48,160
Never!

921
00:41:48,160 --> 00:41:50,520
Whilst Janusz has opted for
a canine twist to his tale,

922
00:41:50,520 --> 00:41:54,000
Sandro's going for a more
traditional approach to the story.

923
00:41:54,000 --> 00:41:57,760
So my 3D story is based on
the Very Hungry Caterpillar.

924
00:41:57,760 --> 00:42:00,800
Uh, which I've read to
the kids I was working with.

925
00:42:00,800 --> 00:42:03,360
Sandro's pulling out all
the stops with two side dishes

926
00:42:03,360 --> 00:42:06,440
and a staggering selection
of meat and fruit pies,

927
00:42:06,440 --> 00:42:08,560
each one individually
shaped to depict

928
00:42:08,560 --> 00:42:10,800
both the caterpillar
and his daily diet.

929
00:42:10,800 --> 00:42:14,120
In the story, are those all the
things that the caterpillar eats?

930
00:42:14,120 --> 00:42:17,000
And more, yes.
And he eats a lot more.

931
00:42:17,000 --> 00:42:18,600
I've got about 16 pies altogether.

932
00:42:18,600 --> 00:42:20,480
Oh, my goodness.

933
00:42:20,480 --> 00:42:22,360
You are overdoing it, Sandro.
Yes!

934
00:42:22,360 --> 00:42:23,960
What kind of pastry?

935
00:42:23,960 --> 00:42:26,400
The pastry, well I wouldn't, I
don't know the name of the pastry

936
00:42:26,400 --> 00:42:29,960
but it's done with flour and water. Right.

937
00:42:29,960 --> 00:42:32,000
Pastry dough.
Just flour and water?

938
00:42:32,000 --> 00:42:34,440
And some seasonings and butter.
Oh, right.

939
00:42:34,440 --> 00:42:35,840
I think we'd better
leave him to it.

940
00:42:35,840 --> 00:42:37,960
Absolutely - we'll leave you to it.
Good luck, Sandro.

941
00:42:37,960 --> 00:42:39,640
Thank you. Good luck. Thank you.

942
00:42:42,440 --> 00:42:47,080
Bakers, you are halfway through!
Was that too much?

943
00:42:47,080 --> 00:42:49,080
I need to hurry up!

944
00:42:49,080 --> 00:42:51,360
With at least eight pies
to make and bake...

945
00:42:51,360 --> 00:42:52,800
Ice cream cone.

946
00:42:52,800 --> 00:42:55,760
Now let me get that baking now
since the oven is free.

947
00:42:55,760 --> 00:42:59,520
...the bakers must juggle the complex
production line of pasties.

948
00:42:59,520 --> 00:43:01,920
I've got all the fillings ready,
all the pastries ready.

949
00:43:01,920 --> 00:43:04,080
I'm gonna start baking my pies
in a moment.

950
00:43:04,080 --> 00:43:05,560
And with varying fillings,

951
00:43:05,560 --> 00:43:09,040
timings and temperatures,
it's no mean feat.

952
00:43:09,040 --> 00:43:12,400
My little stars.
So ideally I'd like to begin with

953
00:43:12,400 --> 00:43:13,600
the cases of my fruit tart.

954
00:43:13,600 --> 00:43:15,800
I'm rushing!

955
00:43:15,800 --> 00:43:16,920
Page four of 15.

956
00:43:16,920 --> 00:43:19,920
Haven't done the pears yet,
chorizo's done?

957
00:43:19,920 --> 00:43:23,600
So now, tree castle,
still on castle.

958
00:43:23,600 --> 00:43:26,480
And whilst most are going for
the methodical approach...

959
00:43:26,480 --> 00:43:29,480
Oh, I forgot to put my bay leaf
in there. Ah.

960
00:43:29,480 --> 00:43:31,240
...Maxy is freestyling.

961
00:43:31,240 --> 00:43:32,720
I should've put this in earlier.

962
00:43:32,720 --> 00:43:35,080
Might've put a bit too much cloves
in here.

963
00:43:35,080 --> 00:43:37,120
Ah, I didn't work this out properly.

964
00:43:37,120 --> 00:43:39,120
I don't know if I'm burning my rice.

965
00:43:39,120 --> 00:43:42,400
I've forgotten quite
a few important things.

966
00:43:43,760 --> 00:43:45,520
With fillings made and chilled...

967
00:43:45,520 --> 00:43:46,840
Allow that to thicken.

968
00:43:46,840 --> 00:43:49,720
...the bakers must now shape
and assemble their pies.

969
00:43:49,720 --> 00:43:52,160
They're apple pies.
So bake them, shape them,

970
00:43:52,160 --> 00:43:54,360
bake them, shape them.
There's my apple.

971
00:43:54,360 --> 00:43:56,480
So this is the large boat, basically,

972
00:43:56,480 --> 00:43:58,040
that I'm making right now.

973
00:43:58,040 --> 00:44:01,960
This is gonna be cherry pie,
which is really quick to make.

974
00:44:01,960 --> 00:44:03,680
This will go in the oven to bake.

975
00:44:03,680 --> 00:44:06,480
Go on, have some cherries and
paprika. See what that's like.

976
00:44:06,480 --> 00:44:08,600
What, is that what you're doing -
cherries and paprika?

977
00:44:08,600 --> 00:44:10,520
No, yeah. I'll,
I'll get it ready for you. One sec.

978
00:44:10,520 --> 00:44:12,440
Is this a thing or have you just
made this up?

979
00:44:12,440 --> 00:44:14,880
No, they're gonna eat it, so...

980
00:44:14,880 --> 00:44:17,680
I have paprika sometimes
on baked beans.

981
00:44:17,680 --> 00:44:20,840
That's how classy I am.

982
00:44:22,520 --> 00:44:24,400
Hmm, yeah, it's good.
Is it really?

983
00:44:24,400 --> 00:44:26,320
Are you just mucking about? Yeah!

984
00:44:26,320 --> 00:44:28,400
Oh, was that not what
you're gonna do? No.

985
00:44:28,400 --> 00:44:30,000
My eyes feel fuzzy.

986
00:44:30,000 --> 00:44:32,880
My liver's doing something
it's never done before!

987
00:44:32,880 --> 00:44:36,200
Sort of turning round.
NOEL MAKES WHIRRING SOUND

988
00:44:36,200 --> 00:44:37,880
Just need this to cool.

989
00:44:37,880 --> 00:44:41,400
Don't want it to affect the pie,
don't want it to be too soggy.

990
00:44:41,400 --> 00:44:44,440
Jack gonna taste
a very rustic boy

991
00:44:44,440 --> 00:44:46,520
with rendang filling,

992
00:44:46,520 --> 00:44:50,880
his little legs, hands,
now Jack is a decent boy.

993
00:44:50,880 --> 00:44:54,080
Bakers, you have one hour left.

994
00:44:54,080 --> 00:44:55,320
Oh, gosh.

995
00:44:55,320 --> 00:44:57,640
This might go completely fail.

996
00:44:57,640 --> 00:44:59,440
OK. In it goes.

997
00:44:59,440 --> 00:45:02,800
With multiple pastries going into
the oven at different times,

998
00:45:02,800 --> 00:45:04,960
the bakers are feeling the heat.

999
00:45:04,960 --> 00:45:06,880
Right now, I'm multitasking.

1000
00:45:06,880 --> 00:45:09,760
Uh... mix spice with the apples.

1001
00:45:09,760 --> 00:45:11,400
Ooh, I was reading the wrong bit. OK.

1002
00:45:11,400 --> 00:45:15,000
I'm looking, I'm way...
I'm missing a plum.

1003
00:45:15,000 --> 00:45:17,680
I don't even know.
They're all muddled up now.

1004
00:45:17,680 --> 00:45:20,600
The bakers need to create
a three-dimensional scene

1005
00:45:20,600 --> 00:45:23,040
that looks spectacular
from all angles.

1006
00:45:23,040 --> 00:45:24,920
We have the octopus legs coming out.

1007
00:45:24,920 --> 00:45:26,760
I'm gonna poke these in
the filling,

1008
00:45:26,760 --> 00:45:28,640
so it's gonna be, like,
standing up.

1009
00:45:28,640 --> 00:45:31,960
Imaginative and intricate
decoration is required.

1010
00:45:31,960 --> 00:45:33,480
This is my treetop.

1011
00:45:33,480 --> 00:45:35,560
That's Noel's head underneath.

1012
00:45:35,560 --> 00:45:37,600
I asked him for help, he helped.

1013
00:45:37,600 --> 00:45:41,360
I'm making creme pat
to go over my fruits in my cups.

1014
00:45:41,360 --> 00:45:43,000
So, this is the ice cream cone.

1015
00:45:44,040 --> 00:45:47,040
Now it's just decorating,
putting them all together.

1016
00:45:47,040 --> 00:45:49,560
Would you like some cheeses?

1017
00:45:49,560 --> 00:45:51,440
I'm not on schedule.

1018
00:45:51,440 --> 00:45:53,080
Ooh, arr, me hearties!

1019
00:45:53,080 --> 00:45:54,400
Arr!

1020
00:45:54,400 --> 00:45:56,960
Would you have liked to have
been a pirate in days gone by?

1021
00:45:56,960 --> 00:45:59,400
Oh, my God, that must have
been crazy. No way, man. Yeah.

1022
00:45:59,400 --> 00:46:01,160
There was, like, so much,
like, bloodshedding.

1023
00:46:01,160 --> 00:46:03,680
You wouldn't have wanted
to make someone walk the plank?

1024
00:46:03,680 --> 00:46:05,080
Uh, no, not really, no.

1025
00:46:05,080 --> 00:46:07,560
Not even Paul Hollywood?
Ooh, no.

1026
00:46:09,240 --> 00:46:11,360
It's a good way to get rid of him.
ABDUL CHUCKLES

1027
00:46:11,360 --> 00:46:14,560
The dog will be there for half
an hour.

1028
00:46:14,560 --> 00:46:16,840
And those - eight, ten minutes.

1029
00:46:16,840 --> 00:46:20,440
Ah, OK. Filo pastry for the globe.

1030
00:46:20,440 --> 00:46:22,880
I don't have a watch, do you?
I ain't got a watch.

1031
00:46:22,880 --> 00:46:24,160
Shall we make it up? Yeah.

1032
00:46:24,160 --> 00:46:26,200
What do you reckon? Half hour?
Half hour.

1033
00:46:26,200 --> 00:46:28,600
Bakers, you've got half
an hour left.

1034
00:46:28,600 --> 00:46:29,960
Slowly everything is going in.

1035
00:46:29,960 --> 00:46:33,040
There's only 30 minutes left.
This is crazy, man.

1036
00:46:33,040 --> 00:46:34,440
I'm putting a layer
of spinach in,

1037
00:46:34,440 --> 00:46:35,880
cos my mum always
cooks spinach,

1038
00:46:35,880 --> 00:46:38,440
so I just thought might
as well put it in my pie.

1039
00:46:38,440 --> 00:46:40,360
Then it's rice.

1040
00:46:40,360 --> 00:46:42,040
I'm running out of time.

1041
00:46:42,040 --> 00:46:44,520
Oh, they're starting to pop
and crack a bit.

1042
00:46:44,520 --> 00:46:47,040
I'm gonna give my fish
one more minute,

1043
00:46:47,040 --> 00:46:50,840
because they always say
that my pastry is raw.

1044
00:46:50,840 --> 00:46:55,520
So I'm covering cracks up
with some land.

1045
00:46:55,520 --> 00:46:57,760
Ideally I would've wanted to go
a bit thinner.

1046
00:46:57,760 --> 00:47:02,400
I'm making a pear,
but I think it's gone pear-shaped.

1047
00:47:02,400 --> 00:47:03,880
Look, I don't have time.

1048
00:47:05,240 --> 00:47:07,040
My pastry is breaking!

1049
00:47:08,760 --> 00:47:10,240
Oh, it needs a bit more time.

1050
00:47:11,240 --> 00:47:14,560
Cooked. Ow, cooked.

1051
00:47:14,560 --> 00:47:15,880
Ah!

1052
00:47:17,320 --> 00:47:18,560
Little stars.

1053
00:47:18,560 --> 00:47:21,120
Come on, sausage dog, bake.

1054
00:47:21,120 --> 00:47:26,240
Gotta make the neatest one the face
and I'll try and hide the cracks.

1055
00:47:26,240 --> 00:47:28,080
And they smell delicious.

1056
00:47:28,080 --> 00:47:29,640
HE GROANS

1057
00:47:29,640 --> 00:47:32,240
Don't know how to put
the giant together.

1058
00:47:32,240 --> 00:47:33,920
It's too big of a giant.

1059
00:47:33,920 --> 00:47:36,360
I'll take it as a giant is
sitting down.

1060
00:47:36,360 --> 00:47:37,840
Bad, bad giant.

1061
00:47:40,000 --> 00:47:41,720
I've still got BLEEP in the oven.

1062
00:47:41,720 --> 00:47:43,000
These are meant to be clouds.

1063
00:47:43,000 --> 00:47:44,600
I don't know if they look
like clouds.

1064
00:47:45,560 --> 00:47:47,160
Nope, it wouldn't stick.

1065
00:47:47,160 --> 00:47:49,960
I might need to settle
with only one beanstalk now.

1066
00:47:51,720 --> 00:47:54,520
That's a little bit of glitter
to make my fish fishy.

1067
00:47:54,520 --> 00:47:56,520
Some of them I have painted,
so that's good.

1068
00:47:56,520 --> 00:47:59,080
Bakers, you have five minutes left.

1069
00:48:03,680 --> 00:48:05,040
I think it's baked.

1070
00:48:08,120 --> 00:48:09,120
Come on.

1071
00:48:09,120 --> 00:48:10,920
Oh, you look cute.

1072
00:48:13,200 --> 00:48:14,720
Ah! That's hot.

1073
00:48:23,960 --> 00:48:26,200
Bakers, your time is up.

1074
00:48:27,320 --> 00:48:29,800
Please step away from your bakes.

1075
00:48:31,920 --> 00:48:34,280
HE SIGHS

1076
00:48:34,280 --> 00:48:35,680
Yay! It's all done.

1077
00:48:37,000 --> 00:48:38,120
It's so ugly.

1078
00:48:38,120 --> 00:48:40,360
SHE LAUGHS

1079
00:48:40,360 --> 00:48:42,200
SIGHING
I'm so glad it's finished.

1080
00:48:42,200 --> 00:48:43,840
{\an8}Oh, we've done it.

1081
00:48:52,360 --> 00:48:55,200
After four hours making
their Showstopper pie scenes,

1082
00:48:55,200 --> 00:48:57,600
with a place in
the semifinal at stake,

1083
00:48:57,600 --> 00:49:01,080
the bakers now face
the judgement of Paul and Prue.

1084
00:49:01,080 --> 00:49:03,960
Janusz, would you like to bring up
your Showstopper, please?

1085
00:49:17,600 --> 00:49:19,640
Janusz, I think you could have
made the fish

1086
00:49:19,640 --> 00:49:21,600
more obviously defined. Yeah.

1087
00:49:21,600 --> 00:49:24,640
If you hadn't told me it was
a fish, I wouldn't have known.

1088
00:49:24,640 --> 00:49:27,000
The salmon's beautifully cooked.
The pastry's all right.

1089
00:49:27,000 --> 00:49:28,960
I mean, it could be
a little bit flakier,

1090
00:49:28,960 --> 00:49:31,440
cos it's mainly just one big lump
of salmon.

1091
00:49:31,440 --> 00:49:34,840
This is the sausage meat, is it,
in the dog's head? Yes.

1092
00:49:34,840 --> 00:49:37,040
Personally, I don't like big gaps in
between that.

1093
00:49:37,040 --> 00:49:38,920
Normally you'd fill that with
a gelatine or something.

1094
00:49:38,920 --> 00:49:40,480
Basically, this is a sausage roll.

1095
00:49:42,200 --> 00:49:43,400
Sausage meat is nice.

1096
00:49:43,400 --> 00:49:45,520
It's all a bit dry.

1097
00:49:45,520 --> 00:49:47,520
Now this one is...? Dauphinoise.

1098
00:49:47,520 --> 00:49:48,600
The pastry's quite nice.

1099
00:49:48,600 --> 00:49:51,320
It's packed out,
so as you cut into it, it's solid.

1100
00:49:51,320 --> 00:49:52,920
Mmm.
It's a nice eat, that one.

1101
00:49:52,920 --> 00:49:54,120
We're on to pudding now.

1102
00:49:54,120 --> 00:49:55,360
This is apple.

1103
00:49:56,400 --> 00:49:58,800
It's lovely.
It's a bit dry inside, that.

1104
00:49:58,800 --> 00:50:01,200
That apple mixture should be
a little bit wetter than that.

1105
00:50:01,200 --> 00:50:03,320
I think your flavours in all
of them are good.

1106
00:50:03,320 --> 00:50:05,360
I just think the interaction
with the crust

1107
00:50:05,360 --> 00:50:07,440
and the interior is where
it fails slightly.

1108
00:50:07,440 --> 00:50:10,720
It needed another element to it
to wet that mixture down inside.

1109
00:50:10,720 --> 00:50:12,280
Thanks, Janusz. Thank you.
Thank you.

1110
00:50:15,920 --> 00:50:18,440
{\an8}I mean, overall it's
quite effective. It's pretty good.

1111
00:50:18,440 --> 00:50:19,920
You can see what it is.

1112
00:50:19,920 --> 00:50:21,720
It's a bit rough and ready.

1113
00:50:21,720 --> 00:50:23,880
So this is the chana dal?

1114
00:50:23,880 --> 00:50:25,880
Aubergine curry
with chana dal.

1115
00:50:27,040 --> 00:50:28,520
I think the flavour is amazing.

1116
00:50:28,520 --> 00:50:30,920
The aubergine in
the curry is spectacular.

1117
00:50:30,920 --> 00:50:32,000
It's really tasty.

1118
00:50:32,000 --> 00:50:33,720
Right, let's have
a look at this crumble.

1119
00:50:35,040 --> 00:50:37,040
I love that. Just delicious.

1120
00:50:37,040 --> 00:50:38,720
I think the pastry's nice and short.

1121
00:50:38,720 --> 00:50:40,240
Again, it's nice and thin,
it's crispy.

1122
00:50:40,240 --> 00:50:41,840
Overall I think you've done
a good job,

1123
00:50:41,840 --> 00:50:44,520
surprisingly, how simple that is.

1124
00:50:44,520 --> 00:50:45,880
Thank you. Thanks, Abdul.
Well done.

1125
00:50:49,760 --> 00:50:51,800
{\an8}I think it looks quite attractive.

1126
00:50:51,800 --> 00:50:54,600
You've had a bit of issues
with it cracking here, haven't you?

1127
00:50:54,600 --> 00:50:56,720
Yeah. That's a lot of pie filling.

1128
00:50:58,120 --> 00:51:00,120
But I like the flavour. OK.

1129
00:51:00,120 --> 00:51:03,240
The pastry's sort of lost,
because it's a bit soft.

1130
00:51:03,240 --> 00:51:06,840
It's very dry inside.
It's like a sandwich, not a pie.

1131
00:51:06,840 --> 00:51:08,520
The bottom of it is just raw.

1132
00:51:08,520 --> 00:51:10,320
Let's have a look at these cherry.

1133
00:51:12,360 --> 00:51:14,440
Tough as old boots.

1134
00:51:14,440 --> 00:51:16,320
Did you make the ice cream?
I did.

1135
00:51:18,520 --> 00:51:21,360
Shame it wasn't
an ice cream competition.

1136
00:51:21,360 --> 00:51:22,840
That's really nice.

1137
00:51:22,840 --> 00:51:26,000
I think basically overall you've
lost your way with this pastry.

1138
00:51:26,000 --> 00:51:27,120
OK.

1139
00:51:30,520 --> 00:51:33,280
{\an8}The star really, for me,
is the stars at the moment.

1140
00:51:33,280 --> 00:51:36,520
The half globe has lost its way
a little bit.

1141
00:51:36,520 --> 00:51:38,320
Shall we start with these?
Yeah.

1142
00:51:40,080 --> 00:51:41,320
I quite like the taste.

1143
00:51:41,320 --> 00:51:43,600
I think it needed something
with it, though,

1144
00:51:43,600 --> 00:51:46,480
because as it's cooled,
it's turned into a pate.

1145
00:51:49,560 --> 00:51:51,000
Right. The globe.

1146
00:51:53,840 --> 00:51:55,840
I would've baked
that filo for longer.

1147
00:51:55,840 --> 00:51:57,840
You want that flake in a filo.

1148
00:51:57,840 --> 00:51:59,960
I think filo was probably
the wrong choice for that.

1149
00:51:59,960 --> 00:52:02,880
This is the cloud. Yeah.
It's beautifully baked.

1150
00:52:02,880 --> 00:52:05,760
It's a nice short pastry to go
with a lovely creamy top.

1151
00:52:05,760 --> 00:52:08,560
If I've got one complaint,
I think the ratio of fruit

1152
00:52:08,560 --> 00:52:10,120
to cream is a bit wrong.

1153
00:52:10,120 --> 00:52:12,520
You need a bit more fruit
and a bit less cream.

1154
00:52:12,520 --> 00:52:14,360
But otherwise, it's just perfect.

1155
00:52:14,360 --> 00:52:15,520
Thank you.

1156
00:52:17,120 --> 00:52:19,040
Thank God.

1157
00:52:19,040 --> 00:52:20,440
HE MOUTHS

1158
00:52:26,000 --> 00:52:29,000
{\an8}It's clever, using this pastry.
Thank you.

1159
00:52:29,000 --> 00:52:31,760
Because it's bulletproof
and you can't go wrong.

1160
00:52:33,920 --> 00:52:34,960
Very, very good.

1161
00:52:34,960 --> 00:52:36,200
That's lovely.

1162
00:52:36,200 --> 00:52:39,360
Flaky, falls apart,
buttery on the fingers.

1163
00:52:39,360 --> 00:52:41,960
The filling is spicy,
but still moist

1164
00:52:41,960 --> 00:52:43,240
and somehow luscious.

1165
00:52:43,240 --> 00:52:44,640
It's a real treat.

1166
00:52:44,640 --> 00:52:45,840
Unctuous.

1167
00:52:45,840 --> 00:52:47,480
Unctuous, that's
the word I'm looking for.

1168
00:52:47,480 --> 00:52:50,440
I mean, this is your other pie,
isn't it? Chicken rendang pie.

1169
00:52:51,640 --> 00:52:53,560
The pastry, thin, thin, thin.

1170
00:52:53,560 --> 00:52:55,720
Filling is well packed.

1171
00:52:55,720 --> 00:52:57,120
It's a nice-looking pie.

1172
00:52:59,120 --> 00:53:01,200
Mmm, the chicken is delicious

1173
00:53:01,200 --> 00:53:04,320
and it's all being kept inside
a very neat parcel.

1174
00:53:04,320 --> 00:53:07,480
If I had any quarrel
with it, it is a little dry.

1175
00:53:07,480 --> 00:53:08,840
Well done. Thank you.

1176
00:53:08,840 --> 00:53:10,640
MATT: Well done. Thank you.

1177
00:53:12,200 --> 00:53:14,880
SYABIRA CHUCKLES

1178
00:53:14,880 --> 00:53:16,600
Well done.

1179
00:53:16,600 --> 00:53:18,000
I've got mixed emotions.

1180
00:53:18,000 --> 00:53:21,720
I think I've got
a mixture of good and bad comments.

1181
00:53:23,480 --> 00:53:25,680
I just hope I've done enough
to save me.

1182
00:53:25,680 --> 00:53:28,880
The ambition was something that
definitely worked against me,

1183
00:53:28,880 --> 00:53:30,320
but they liked my ice cream.

1184
00:53:39,040 --> 00:53:40,800
I feel a little bit traumatised,

1185
00:53:40,800 --> 00:53:42,480
because it's the quarterfinal.

1186
00:53:42,480 --> 00:53:44,280
You want it to be amazing,

1187
00:53:44,280 --> 00:53:45,840
and it just wasn't quite...

1188
00:53:45,840 --> 00:53:47,600
It was really disappointing.

1189
00:53:47,600 --> 00:53:50,240
For three out of five of them,
pastry wasn't very good,

1190
00:53:50,240 --> 00:53:53,160
and all their pies were
too dry inside.

1191
00:53:53,160 --> 00:53:54,920
I thought Syabira's was very good. Yeah.

1192
00:53:54,920 --> 00:53:57,640
Clever. Good choice of pastry and
when you got into the pie,

1193
00:53:57,640 --> 00:53:59,120
it was a beautiful curry inside.

1194
00:53:59,120 --> 00:54:01,400
And also, Abdul's pastry
was beautiful.

1195
00:54:01,400 --> 00:54:03,240
The aubergine curry was fantastic.

1196
00:54:03,240 --> 00:54:04,400
When you look at Janusz's,

1197
00:54:04,400 --> 00:54:05,880
actually, they looked great,

1198
00:54:05,880 --> 00:54:08,880
but where he lost it really is not
necessarily his flavours,

1199
00:54:08,880 --> 00:54:10,880
they were all quite dry.
Yeah. Very.

1200
00:54:10,880 --> 00:54:12,560
And there were big gaps in between

1201
00:54:12,560 --> 00:54:14,240
the pie and the filling.
Too much air.

1202
00:54:14,240 --> 00:54:16,480
And I thought Maxy,
I loved her chicken,

1203
00:54:16,480 --> 00:54:19,680
but then you looked at
the filo half globe.

1204
00:54:19,680 --> 00:54:21,240
The filo wasn't good.

1205
00:54:21,240 --> 00:54:23,040
Overall, I think she struggled,

1206
00:54:23,040 --> 00:54:24,680
and she's not the only one
to struggle.

1207
00:54:24,680 --> 00:54:26,800
Sandro. Really bad.

1208
00:54:26,800 --> 00:54:29,440
The actual pie itself
wasn't baked enough.

1209
00:54:29,440 --> 00:54:30,720
It was quite raw inside.

1210
00:54:30,720 --> 00:54:33,240
What he should have done is a much
smaller, thinner caterpillar.

1211
00:54:33,240 --> 00:54:35,240
I know it's a hungry caterpillar who
eats a lot,

1212
00:54:35,240 --> 00:54:37,080
but it could've been a smaller one. Yeah.

1213
00:54:37,080 --> 00:54:38,920
I'm quite disappointed.

1214
00:54:38,920 --> 00:54:40,920
In line for going home,

1215
00:54:40,920 --> 00:54:43,360
I think obviously Maxy.

1216
00:54:43,360 --> 00:54:45,880
And for me, obviously Sandro.

1217
00:54:54,680 --> 00:54:58,800
Bakers, luckily for me this week
I have the lovely job

1218
00:54:58,800 --> 00:55:01,480
of announcing Star Baker.

1219
00:55:01,480 --> 00:55:05,840
And the person who is Star Baker
this week is...

1220
00:55:09,600 --> 00:55:10,800
Syabira.

1221
00:55:16,680 --> 00:55:17,720
Well done.

1222
00:55:17,720 --> 00:55:19,320
We've grown attached to all of you

1223
00:55:19,320 --> 00:55:22,000
and we don't want to say goodbye
to anyone here,

1224
00:55:22,000 --> 00:55:26,040
but I'm afraid we do
have to say goodbye.

1225
00:55:26,040 --> 00:55:32,640
So I'm sorry to say the person
leaving us this week is...

1226
00:55:36,320 --> 00:55:37,480
Maxy.

1227
00:55:37,480 --> 00:55:40,680
SHE SIGHS

1228
00:55:40,680 --> 00:55:42,880
Gosh.

1229
00:55:42,880 --> 00:55:44,160
I told you guys.

1230
00:55:44,160 --> 00:55:45,480
Well done, Maxy.

1231
00:55:45,480 --> 00:55:48,480
Oh, Maxy. You've done really well.
Really well.

1232
00:55:48,480 --> 00:55:51,160
You've been so brilliant, honestly.

1233
00:55:51,160 --> 00:55:53,000
I can't believe it.

1234
00:55:53,000 --> 00:55:54,720
I had a bad, bad week.

1235
00:55:54,720 --> 00:55:56,680
I knew it. I knew it was me.

1236
00:55:56,680 --> 00:55:57,880
I knew it was coming,

1237
00:55:57,880 --> 00:56:00,480
but I was hoping my Showstopper
would've saved me.

1238
00:56:00,480 --> 00:56:02,880
You got through to
the quarterfinals. I know.

1239
00:56:02,880 --> 00:56:04,080
That's a big thing. Yeah.

1240
00:56:04,080 --> 00:56:05,520
It's really sad to go,

1241
00:56:05,520 --> 00:56:06,840
but I'm happy

1242
00:56:06,840 --> 00:56:08,880
and I'm proud that I made it
this far.

1243
00:56:08,880 --> 00:56:11,320
You're a lucky boy. I am. Yes, I am.

1244
00:56:13,160 --> 00:56:14,280
Couldn't be happier.

1245
00:56:14,280 --> 00:56:16,280
I've still got a chance to get to
the finals.

1246
00:56:16,280 --> 00:56:18,080
I'm through to the semifinals.

1247
00:56:18,080 --> 00:56:20,200
How weird is that?

1248
00:56:20,200 --> 00:56:21,480
Stay calm.

1249
00:56:21,480 --> 00:56:24,320
Just go in, give it my best again,

1250
00:56:24,320 --> 00:56:25,440
and then hope.

1251
00:56:25,440 --> 00:56:27,040
Please don't cry.

1252
00:56:27,040 --> 00:56:28,400
I'm trying not to cry.

1253
00:56:28,400 --> 00:56:29,840
Maxy's leaving.

1254
00:56:29,840 --> 00:56:31,000
Ahh, sad.

1255
00:56:31,000 --> 00:56:32,320
Best buddy.
MAXY CHUCKLES

1256
00:56:32,320 --> 00:56:34,680
I don't know whether she can cry
or laugh, she's like...

1257
00:56:34,680 --> 00:56:36,280
She's both. She's a mix.

1258
00:56:36,280 --> 00:56:37,760
I'm sorry. I feel so confused.

1259
00:56:37,760 --> 00:56:40,760
I don't know if
I want to be happy or cry.

1260
00:56:40,760 --> 00:56:42,200
It was really sad to lose Maxy.

1261
00:56:42,200 --> 00:56:46,520
She's been one of the strongest
bakers coming into today.

1262
00:56:46,520 --> 00:56:49,000
It was very close between
Sandro and Maxy,

1263
00:56:49,000 --> 00:56:51,280
and Sandro's really got to
watch it now.

1264
00:56:51,280 --> 00:56:52,960
Next week is still a clean slate.

1265
00:56:52,960 --> 00:56:55,640
I have to fight for the spot to be
in the final,

1266
00:56:55,640 --> 00:56:58,280
which is a dream for me.

1267
00:56:58,280 --> 00:56:59,480
Next time...

1268
00:56:59,480 --> 00:57:01,720
Anything I can do? Stay away.

1269
00:57:01,720 --> 00:57:03,600
...it's a patisserie semifinal

1270
00:57:03,600 --> 00:57:05,120
for the four remaining bakers.

1271
00:57:05,120 --> 00:57:06,920
Oh, my God. I burnt my caramel.

1272
00:57:06,920 --> 00:57:08,600
There's no time to wobble,

1273
00:57:08,600 --> 00:57:12,360
with a Signature that demands
precision... I'm stressed.

1274
00:57:12,360 --> 00:57:13,640
...a testing Technical...

1275
00:57:13,640 --> 00:57:16,000
I'm trying to hold back my tears
right now. Please stay.

1276
00:57:16,000 --> 00:57:18,800
...and a spectacular towering
Nordic Showstopper.

1277
00:57:18,800 --> 00:57:20,240
My hands are shaking.

1278
00:57:20,240 --> 00:57:21,920
Get this wrong, they're going home.

1279
00:57:42,800 --> 00:57:45,800
Subtitles by Red Bee Media