1
00:00:02,000 --> 00:00:04,440
Hello, viewer! It's the semifinal
and it's patisserie week.

2
00:00:04,440 --> 00:00:06,280
I cannot believe
I let you style my hair.

3
00:00:06,280 --> 00:00:08,360
There's just so much you can do
with creme pat.

4
00:00:08,360 --> 00:00:12,320
It feels quite solid. Looks great!
Really? What, floret head?

5
00:00:12,320 --> 00:00:15,120
Welcome to
The Great British Bake Off.

6
00:00:15,120 --> 00:00:18,040
How long's it gonna stay like this?
Six months? Six months?!

7
00:00:18,040 --> 00:00:20,640
Come on, Harpo,
let's have a cup of tea.

8
00:00:20,640 --> 00:00:22,840
Last time...
I think it's gone pear-shaped.

9
00:00:22,840 --> 00:00:25,400
...it was pastry week.
Should have paid attention!

10
00:00:25,400 --> 00:00:28,640
And while most of the bakers fell
short with their Signature Bake...

11
00:00:28,640 --> 00:00:30,560
They're all over the place,
aren't they? Yeah.

12
00:00:30,560 --> 00:00:33,360
...it was Syabira who rose to the
challenge with her vol-au-vents...

13
00:00:33,360 --> 00:00:35,240
I think the flavours are beautiful.

14
00:00:35,240 --> 00:00:38,000
...with a Star Baker hat trick.

15
00:00:38,000 --> 00:00:40,360
I don't know if
I want to be happy or cry.

16
00:00:40,360 --> 00:00:42,160
I don't wanna present raw pastry!

17
00:00:42,160 --> 00:00:44,880
And with a risky choice of pastry
for her show stopper...

18
00:00:44,880 --> 00:00:48,040
You're going to make filo pastry?
Yeah. By yourself?

19
00:00:48,040 --> 00:00:50,920
...it was Maxy who became
the latest baker to leave the tent.

20
00:00:50,920 --> 00:00:52,840
I had a bad, bad week.

21
00:00:52,840 --> 00:00:56,000
Now... Hello, semifinalists!
...it's patisserie week.

22
00:00:56,000 --> 00:00:57,360
It's about finesse.

23
00:00:57,360 --> 00:01:00,640
The bakers face a dainty
but daunting signature...

24
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They're not mini!

25
00:01:02,200 --> 00:01:05,280
...a technical turned on its head...
I don't know how they will eat this.

26
00:01:05,280 --> 00:01:06,920
You'd need a very wide mouth.

27
00:01:06,920 --> 00:01:09,520
...and a towering
biscuit show stopper.

28
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Stress.
But who will stand tall?

29
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That's not gonna hold.

30
00:01:13,400 --> 00:01:16,120
And who will collapse
under pressure... Oh, no.

31
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...and miss out on a place. Bye-bye!

32
00:01:19,200 --> 00:01:20,880
...in the Bake Off final?

33
00:01:22,480 --> 00:01:23,720
Oh!

34
00:01:23,720 --> 00:01:25,440
I nearly had a moment there.

35
00:01:50,240 --> 00:01:53,360
How is it four of us?
Ah, that is crazy.

36
00:01:53,360 --> 00:01:55,440
Semifinal of Bake Off,

37
00:01:55,440 --> 00:01:58,720
like this is something
I would have never dreamt of.

38
00:01:58,720 --> 00:02:00,520
I feel like this is
the most nervous I've been.

39
00:02:00,520 --> 00:02:01,920
I need to get to the finals.

40
00:02:01,920 --> 00:02:05,000
I'm, like, one step too close
to, like, leave now.

41
00:02:05,000 --> 00:02:07,240
Good luck, lovely. Good luck, mate.

42
00:02:07,240 --> 00:02:09,880
Today feels different
than every other week,

43
00:02:09,880 --> 00:02:12,080
because this is the final push,

44
00:02:12,080 --> 00:02:14,000
and it's patisserie,
my biggest weakness.

45
00:02:14,000 --> 00:02:17,760
Any little mistakes
they're going to tear you apart,

46
00:02:17,760 --> 00:02:19,520
telling you what you've done wrong.

47
00:02:19,520 --> 00:02:22,160
But you just have to fake it
until you bake it.

48
00:02:24,680 --> 00:02:29,320
Good morning, bakers,
and welcome to the semifinal!

49
00:02:29,320 --> 00:02:31,640
Now, for your Signature Challenge,

50
00:02:31,640 --> 00:02:34,320
the judges would like you
each to bake

51
00:02:34,320 --> 00:02:38,240
a batch of six identical
mini charlottes.

52
00:02:38,240 --> 00:02:41,400
Your mini charlottes should have
a beautifully set filling

53
00:02:41,400 --> 00:02:43,720
encased in a sponge of your choice.

54
00:02:43,720 --> 00:02:45,920
I love mini charlottes. Oh, me too.

55
00:02:45,920 --> 00:02:48,560
Do you wanna play a game
of mini charlottes? Yes, please.

56
00:02:48,560 --> 00:02:51,200
Charlotte Church, five foot four.

57
00:02:51,200 --> 00:02:54,560
Charlotte from Sex And The City,
five foot one. Oh!

58
00:02:54,560 --> 00:02:56,720
Princess Charlotte, four foot six.

59
00:02:56,720 --> 00:03:01,000
The spider from Charlotte's Web,
16 millimetres. Oh... Yes! You win.

60
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You have two and a half hours.
On your marks...

61
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Get set...

62
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Bake.

63
00:03:09,400 --> 00:03:10,840
I have to push myself now.

64
00:03:10,840 --> 00:03:13,040
Semifinals, they're going
to expect quite a lot.

65
00:03:13,040 --> 00:03:16,520
The pressure is on for sure,
but pressure works with diamonds.

66
00:03:16,520 --> 00:03:21,480
It just feels crazy at the moment
to be part of these amazing bakers.

67
00:03:21,480 --> 00:03:23,120
It's patisserie week.

68
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For our signature, we want
the bakers to make mini charlottes.

69
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This is quite tricky.

70
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Mini charlottes should have
a beautiful

71
00:03:30,440 --> 00:03:33,360
very light golden brown sponge
on the outside

72
00:03:33,360 --> 00:03:36,000
with gorgeous mousse
or bavarois inside.

73
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The mousse can be
any flavour they wish.

74
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It could be chocolate,
vanilla, orange, lime.

75
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It's very important for me
to finish this.

76
00:03:42,160 --> 00:03:46,160
So I have to make sure that at the
end I have enough time to decorate.

77
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This is a chance to really show off.

78
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We want to see
a real artistic flair.

79
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It's got to look amazing as if
it should be in a patisserie shop.

80
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We've got four great bakers,

81
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but only three of them
are going through,

82
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and they have to really work
for that place in the final.

83
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Look at you in the semifinal! Whoo!

84
00:04:03,320 --> 00:04:06,640
You made it. Yeah, I wanna...
I wanna go all the way, though.

85
00:04:06,640 --> 00:04:09,560
I know. I can taste the final.
You can taste it. Yeah.

86
00:04:09,560 --> 00:04:12,600
What does it taste like?
It tastes great! Marzipan.

87
00:04:14,280 --> 00:04:16,600
Syabira, good morning.
Good morning, hello.

88
00:04:16,600 --> 00:04:19,040
How does it feel
coming into this semifinal?

89
00:04:19,040 --> 00:04:21,840
You've won Star Baker
three times now. Three times.

90
00:04:21,840 --> 00:04:23,840
Yeah, I did win three times.

91
00:04:23,840 --> 00:04:25,880
It's always a clean slate
in the next week.

92
00:04:25,880 --> 00:04:29,040
Tell us about your mini charlottes.

93
00:04:29,040 --> 00:04:32,040
I am making cheesecake
mini charlottes today.

94
00:04:32,040 --> 00:04:35,000
It's gonna have peanut butter
and berries.

95
00:04:35,000 --> 00:04:36,600
Cheesecake. Yeah.

96
00:04:36,600 --> 00:04:39,200
Peanut and fruit...
you wouldn't normally put together.

97
00:04:39,200 --> 00:04:41,240
No, it sounds quite strange to me.

98
00:04:41,240 --> 00:04:43,640
For her left-field mini charlottes,

99
00:04:43,640 --> 00:04:46,280
Syabira will create a ring of
savoiardi sponge fingers,

100
00:04:46,280 --> 00:04:48,200
filled with three layers
of cheesecake -

101
00:04:48,200 --> 00:04:50,760
blackberry, strawberry
and peanut butter.

102
00:04:50,760 --> 00:04:53,760
All along, you've given us
unexpected flavours,

103
00:04:53,760 --> 00:04:55,560
and they have really worked,

104
00:04:55,560 --> 00:04:57,560
so I don't think
you'll fail this time.

105
00:04:57,560 --> 00:04:58,920
So I trust you entirely.

106
00:04:58,920 --> 00:05:01,840
That's the thing, with
three Star Baker in a row,

107
00:05:01,840 --> 00:05:05,040
it's just like more and more
has been expected so...

108
00:05:05,040 --> 00:05:07,400
Quite right, you're right -
we do expect more and more.

109
00:05:07,400 --> 00:05:09,600
It's so stressful!

110
00:05:09,600 --> 00:05:12,240
The first thing I'm making
is the sponge itself,

111
00:05:12,240 --> 00:05:15,760
because my whole dessert will
be assembled with the sponge.

112
00:05:15,760 --> 00:05:19,800
The bakers' choice of sponge could
make or break their mini charlottes.

113
00:05:19,800 --> 00:05:22,640
So right now I'm making
the joconde sponge.

114
00:05:22,640 --> 00:05:27,160
It should be a very, very light,
bendable without cracking sponge.

115
00:05:27,160 --> 00:05:30,040
It needs to be robust enough
to contain their fillings...

116
00:05:30,040 --> 00:05:32,120
I'm making Polish type of joconde.

117
00:05:32,120 --> 00:05:34,760
So it's going to be
a dry, quite airy sponge.

118
00:05:34,760 --> 00:05:37,920
...while still being light,
delicate and delicious.

119
00:05:37,920 --> 00:05:42,400
A trick for the ladyfinger
is not to flatten the butter.

120
00:05:42,400 --> 00:05:46,920
If you fold too much, too harsh...
goodbye to ladyfinger.

121
00:05:46,920 --> 00:05:50,160
But if making one perfect sponge
wasn't difficult enough...

122
00:05:50,160 --> 00:05:53,680
Do you know what? Today is not
the day to hand-whisk anything.

123
00:05:53,680 --> 00:05:55,600
...Sandro's making two.

124
00:05:55,600 --> 00:05:58,280
At the moment,
I'm making joconde sponge,

125
00:05:58,280 --> 00:06:00,360
and I'm going to also be doing
a banana sponge,

126
00:06:00,360 --> 00:06:03,040
trying to do that
all within the next half an hour.

127
00:06:03,040 --> 00:06:05,280
So my mum makes this banana cake.

128
00:06:05,280 --> 00:06:09,200
It's coated with caramel, and then
it's coated again with peanuts.

129
00:06:09,200 --> 00:06:12,280
Definitely flavours that remind me
of baking with my mum,

130
00:06:12,280 --> 00:06:14,720
so I'm making my version of it.

131
00:06:14,720 --> 00:06:17,120
Sandro's turning
his mum's banana cake

132
00:06:17,120 --> 00:06:18,720
into ambitious mini-charlottes.

133
00:06:18,720 --> 00:06:20,320
As well as his two sponges,

134
00:06:20,320 --> 00:06:23,880
he'll also pack in two mousses,
peanut and caramel,

135
00:06:23,880 --> 00:06:26,520
along with caramel sauce,
praline crumble

136
00:06:26,520 --> 00:06:28,280
and caramel chocolate ganache.

137
00:06:28,280 --> 00:06:29,840
I mean, I worry about this.

138
00:06:29,840 --> 00:06:32,120
Are you going to
get it finished on time? Yes.

139
00:06:32,120 --> 00:06:36,000
I mean, look at that. That's taking
up half of your bench. Yeah.

140
00:06:36,000 --> 00:06:39,320
How many eggs are you using?
24 of them. 24 eggs?

141
00:06:39,320 --> 00:06:41,760
Cos I'm also making
patisserie cream to go on top.

142
00:06:41,760 --> 00:06:43,320
I think I should stop talking.

143
00:06:43,320 --> 00:06:46,200
I think we should go away. Unbelievable.

144
00:06:46,200 --> 00:06:50,480
Good luck. Thank you. Prove him
wrong. I definitely need it!

145
00:06:50,480 --> 00:06:53,840
Meanwhile, Abdul's taking
a "less is more" approach.

146
00:06:53,840 --> 00:06:57,000
I'm going with tiramisu.
It's not too complex.

147
00:06:57,000 --> 00:06:59,160
I kept it simple enough,
it's classic.

148
00:06:59,160 --> 00:07:03,480
I rather like the fact that
you've chosen quite a simple idea.

149
00:07:03,480 --> 00:07:05,840
Yes. This is patisserie week,
so I need to make sure

150
00:07:05,840 --> 00:07:08,560
I have enough time at the end
so I can finish it.

151
00:07:08,560 --> 00:07:12,040
Well, I think you're very sensible
and I hope it works.

152
00:07:12,040 --> 00:07:14,840
Abdul will need to perfectly
execute each element

153
00:07:14,840 --> 00:07:17,840
of his simple tiramisu-inspired
mini charlottes

154
00:07:17,840 --> 00:07:20,040
featuring sponge ladyfingers

155
00:07:20,040 --> 00:07:22,600
and pistachio and coffee
flavoured creams.

156
00:07:22,600 --> 00:07:24,680
Have you had a little quiet moment

157
00:07:24,680 --> 00:07:26,880
to reflect on the fact
that you're in the semis?

158
00:07:26,880 --> 00:07:28,680
It's been a roller-coaster, really.

159
00:07:28,680 --> 00:07:31,160
But when you see yourself
having improved so much,

160
00:07:31,160 --> 00:07:34,320
it's kind of awesome to see that.
I know, and that's what it's about.

161
00:07:34,320 --> 00:07:37,040
And if we pushed ourselves all
the time, we could be Prue Leith.

162
00:07:39,040 --> 00:07:41,960
Yes, it would be very difficult but...

163
00:07:41,960 --> 00:07:43,440
I like to push myself.

164
00:07:43,440 --> 00:07:46,960
I like to push others -
when they're not looking!

165
00:07:46,960 --> 00:07:50,080
All the spongey fingers
will be piped now.

166
00:07:50,080 --> 00:07:52,680
With my shaky hands,
so they won't be neat.

167
00:07:52,680 --> 00:07:54,880
I need six of these ladyfinger.

168
00:07:54,880 --> 00:07:56,120
I'm not doing ladyfingers.

169
00:07:56,120 --> 00:07:58,680
I'm making a joconde that will
just seal all the way round.

170
00:07:58,680 --> 00:08:00,440
180...

171
00:08:01,800 --> 00:08:05,520
So those sponges will bake
for 40 minutes in 170 degree.

172
00:08:05,520 --> 00:08:11,320
So right now I'm moving on
with my... cream-cheese filling.

173
00:08:11,320 --> 00:08:15,040
The bakers' choice of flavours
must not only work in harmony...

174
00:08:15,040 --> 00:08:17,040
Who doesn't like peanut butter?

175
00:08:17,040 --> 00:08:20,040
You're probably missing one of the
most wonderful thing in the world.

176
00:08:20,040 --> 00:08:22,600
...but every element
must be perfectly set too.

177
00:08:22,600 --> 00:08:24,760
This is peanut butter mousse.

178
00:08:24,760 --> 00:08:26,400
There is gelatine.

179
00:08:26,400 --> 00:08:29,600
I did pull back because in practice
it was a bit too much gelatine.

180
00:08:29,600 --> 00:08:34,160
Get it wrong, and they could be
serving a sloppy trifle instead.

181
00:08:34,160 --> 00:08:37,320
No-one will see.
It's my favourite chocolate mousse.

182
00:08:37,320 --> 00:08:41,000
This mousse doesn't have
any setting agent.

183
00:08:41,000 --> 00:08:45,360
So I'm basing my mini charlottes
on my childhood-favourite candy,

184
00:08:45,360 --> 00:08:47,480
which is a chocolate plum.

185
00:08:47,480 --> 00:08:50,200
Janusz's tribute to
his favourite childhood treat

186
00:08:50,200 --> 00:08:52,120
will contain plum and
dark chocolate mousse

187
00:08:52,120 --> 00:08:54,440
surrounded by chocolate
joconde sponge fingers,

188
00:08:54,440 --> 00:08:56,560
topped with a dome
of hazelnut custard.

189
00:08:56,560 --> 00:08:59,000
And he's hoping
practice makes perfect.

190
00:08:59,000 --> 00:09:01,960
Have you allowed yourself to think
about getting to the final?

191
00:09:01,960 --> 00:09:04,400
I went farther than I have
expected myself to go. Really?

192
00:09:04,400 --> 00:09:07,240
Oh, you will not believe how much
I've exceeded my expectations.

193
00:09:07,240 --> 00:09:10,120
Really? Yeah, they were really low.
Well, how wrong you are!

194
00:09:10,120 --> 00:09:13,480
And yet we all probably thought
Maxy would still be here.

195
00:09:13,480 --> 00:09:15,960
I've told Maxy, "You will be
the finalist, you know that, girl,"

196
00:09:15,960 --> 00:09:18,720
and she was like, "Don't be silly,"
and I said, "No, you will be."

197
00:09:18,720 --> 00:09:22,360
You jinxed her! Evil!
Syabira, you will be the finalist!

198
00:09:26,400 --> 00:09:30,120
Bakers, you are halfway through

199
00:09:30,120 --> 00:09:33,480
your first semifinal challenge.

200
00:09:33,480 --> 00:09:35,880
I've got time. I've got time.

201
00:09:35,880 --> 00:09:37,880
Hello, semifinalists!

202
00:09:37,880 --> 00:09:39,720
Busy!

203
00:09:39,720 --> 00:09:43,000
87 things at the same time,
of course, great!

204
00:09:43,000 --> 00:09:45,560
Creating perfect patisserie...
They are done.

205
00:09:45,560 --> 00:09:47,400
...will test the bakers
to their limit.

206
00:09:47,400 --> 00:09:49,000
So I'm making
the mascarpone filling.

207
00:09:49,000 --> 00:09:51,280
I'm then going to fold it
with my caramel.

208
00:09:51,280 --> 00:09:53,240
With so many elements to juggle...

209
00:09:53,240 --> 00:09:56,240
Is someone browning some butter?
I can smell burning.

210
00:09:56,240 --> 00:09:58,160
...attention to detail is crucial.

211
00:09:58,160 --> 00:10:02,240
Oh, my God I've burned my caramel.
Sad life!

212
00:10:02,240 --> 00:10:04,480
Hello. Hello! Semifinal.

213
00:10:04,480 --> 00:10:06,800
Are you enjoying it still?
I really love baking.

214
00:10:06,800 --> 00:10:09,680
Why don't you enter it again
next year?

215
00:10:09,680 --> 00:10:11,880
In a disguise!

216
00:10:11,880 --> 00:10:13,840
Oh, cool, of you?

217
00:10:13,840 --> 00:10:17,040
Come in with a beard and
really high shoes

218
00:10:17,040 --> 00:10:18,800
and call yourself Olaf.

219
00:10:20,000 --> 00:10:22,240
Right, everything is
practically ready to go.

220
00:10:22,240 --> 00:10:23,880
This is the joconde sponge.

221
00:10:23,880 --> 00:10:26,840
You want the ends to meet perfectly.

222
00:10:26,840 --> 00:10:28,720
Patisserie is all about precision...

223
00:10:28,720 --> 00:10:33,560
I've got a ruler,
and everything needs to be 5.5cm.

224
00:10:33,560 --> 00:10:38,040
...and the judges will demand
consistency across the batch.

225
00:10:38,040 --> 00:10:40,440
Trying to be quick with filling.

226
00:10:40,440 --> 00:10:44,000
I was hoping to set them in
the fridge at least half an hour.

227
00:10:45,440 --> 00:10:47,840
The banana sponge
will be the bottom layer.

228
00:10:47,840 --> 00:10:50,520
It's nice and moist, it tastes nice.

229
00:10:50,520 --> 00:10:51,920
Mini charlottes, Prue.

230
00:10:51,920 --> 00:10:56,120
You have Sandro, who's gone down
150 different layers and flavours.

231
00:10:56,120 --> 00:10:57,960
Well, he says he's reined it back

232
00:10:57,960 --> 00:11:03,040
but Sandro's idea of reining it back
is from, you know, 100 to 95.

233
00:11:03,040 --> 00:11:06,640
This is peanut butter mousse.

234
00:11:06,640 --> 00:11:10,440
You have Abdul, who's gone down
a more direct route - less is more.

235
00:11:10,440 --> 00:11:12,000
Caramel is running behind a bit.

236
00:11:12,000 --> 00:11:13,760
Because there's not a lot
of complexity,

237
00:11:13,760 --> 00:11:17,120
I need to make sure each element
has been executed perfectly well.

238
00:11:17,120 --> 00:11:21,000
And Janusz, I like the idea
of the plums in there.

239
00:11:21,000 --> 00:11:22,920
It carries such a beautiful flavour.

240
00:11:22,920 --> 00:11:25,000
So it's half plums,
half chocolate.

241
00:11:25,000 --> 00:11:26,040
Hello!

242
00:11:26,040 --> 00:11:29,200
Ah... Is this a little treat for me?

243
00:11:29,200 --> 00:11:31,680
Oi! Don't touch my plums.

244
00:11:31,680 --> 00:11:35,880
But then when you look at Syabira...
Peanuts and fruit cheesecake.

245
00:11:35,880 --> 00:11:37,800
It doesn't sound like
my favourite thing.

246
00:11:37,800 --> 00:11:39,600
Peanut butter, cream-cheese first.

247
00:11:39,600 --> 00:11:41,960
She's given us
a lot of funny flavours,

248
00:11:41,960 --> 00:11:43,320
and they've been wonderful.

249
00:11:43,320 --> 00:11:46,200
Red for strawberry,
looking for the equal layer.

250
00:11:46,200 --> 00:11:50,240
I mean, for patisserie week, a mini
charlotte is all about delicacy,

251
00:11:50,240 --> 00:11:51,560
that little bit of finesse,

252
00:11:51,560 --> 00:11:53,840
and I want them
to really step up this week.

253
00:11:53,840 --> 00:11:56,000
Clearly, I'm not listening
to the brief anyway.

254
00:11:56,000 --> 00:11:58,480
It said mini charlottes.
They're mot mini.

255
00:11:58,480 --> 00:11:59,840
Mm!

256
00:11:59,840 --> 00:12:01,720
They taste good!

257
00:12:01,720 --> 00:12:04,920
Let it set for half an hour
in the freezer.

258
00:12:04,920 --> 00:12:07,120
With their mini charlottes chilling...

259
00:12:07,120 --> 00:12:08,840
My next task is the flower.

260
00:12:08,840 --> 00:12:12,040
...Syabira and Janusz...
I'm going to make my custard.

261
00:12:12,040 --> 00:12:14,000
...turn their attention
to decoration.

262
00:12:14,000 --> 00:12:16,000
This is caramel ganache.

263
00:12:16,000 --> 00:12:18,280
But Sandro's still building
his layers.

264
00:12:18,280 --> 00:12:21,040
The caramel mousse
is going to be done shortly.

265
00:12:21,040 --> 00:12:23,960
Still a lot of elements,
but I can get all of them done.

266
00:12:23,960 --> 00:12:26,000
And Abdul has barely begun.

267
00:12:26,000 --> 00:12:29,360
I'm now going to start assembling
the layers, my mascarpone's ready.

268
00:12:29,360 --> 00:12:31,400
So, yeah, it's going to be... tight.

269
00:12:31,400 --> 00:12:34,640
It's gonna go in
the freezer straight away.

270
00:12:34,640 --> 00:12:36,240
It's about finesse.

271
00:12:36,240 --> 00:12:38,240
You wanna be in the Bake Off
hall of fame, don't you?

272
00:12:38,240 --> 00:12:40,600
We're going to see about that.
You know what happens, don't you?

273
00:12:40,600 --> 00:12:42,760
What happens? I don't know.
Someone pulls the lever,

274
00:12:42,760 --> 00:12:44,160
trap door, you fall down,

275
00:12:44,160 --> 00:12:46,800
and you get initiated into
a weird ceremony.

276
00:12:46,800 --> 00:12:48,760
Have you ever seen when
people go along on mopeds

277
00:12:48,760 --> 00:12:50,760
and they all get on
each other's shoulders? Yes.

278
00:12:50,760 --> 00:12:52,640
Like a human pyramid. Yes.

279
00:12:52,640 --> 00:12:55,200
Yeah, well, Rahul's
at the bottom on a moped,

280
00:12:55,200 --> 00:12:57,640
and you all get into a pyramid!

281
00:12:58,800 --> 00:13:01,760
Bakers, you have 15 minutes left!

282
00:13:01,760 --> 00:13:03,920
Time is, like, very short

283
00:13:03,920 --> 00:13:06,000
so I'm just going to go
as quick as possible.

284
00:13:06,000 --> 00:13:07,920
There's a lot of worries, actually.

285
00:13:07,920 --> 00:13:11,800
Let me bring out my book of worries
at the moment.

286
00:13:11,800 --> 00:13:14,520
I'm gonna just check my mousse,
if it's set.

287
00:13:14,520 --> 00:13:17,600
It's nice and set already. Ooh!

288
00:13:17,600 --> 00:13:21,400
I'm going to put this in the freezer
and then just hope for the best.

289
00:13:21,400 --> 00:13:24,800
With the moulding, the mousse just
is about to set now.

290
00:13:24,800 --> 00:13:27,960
Oh, it's not really that set.

291
00:13:27,960 --> 00:13:30,720
This is just some cream
with a bit of the caramel.

292
00:13:30,720 --> 00:13:34,240
Why are they called charlottes?
Cos alisha was taken already.

293
00:13:34,240 --> 00:13:37,400
Do you think so? Mm-hm.
Mini alishas. Mini alishas.

294
00:13:37,400 --> 00:13:39,920
There was quite
a few decoration elements.

295
00:13:39,920 --> 00:13:42,320
I'm going to skip the piping.
Just do the chocolate.

296
00:13:42,320 --> 00:13:45,760
Oh, my God. It's just I cannot
tie bows without the finger.

297
00:13:45,760 --> 00:13:47,640
How do you tie a ribbon?

298
00:13:47,640 --> 00:13:49,480
Can I have someone's finger?

299
00:13:49,480 --> 00:13:51,520
I need a longer ribbon.

300
00:13:51,520 --> 00:13:53,280
I'm going to need your finger
in the middle.

301
00:13:53,280 --> 00:13:55,040
Just put your finger here.
Just there? Yes.

302
00:13:55,040 --> 00:13:57,280
I'm going to dust them
with icing sugar.

303
00:13:57,280 --> 00:13:59,920
Bakers, you have five minutes left.

304
00:13:59,920 --> 00:14:02,400
Oh, do you know what?
I don't wanna tidy up right now.

305
00:14:02,400 --> 00:14:03,720
Ugh!

306
00:14:03,720 --> 00:14:05,840
Finishing touch.

307
00:14:07,680 --> 00:14:11,280
It's not as perfect
as I wanted it to be.

308
00:14:11,280 --> 00:14:13,640
The hardest bit is making the bow.

309
00:14:13,640 --> 00:14:17,400
I just want them to look at this and
know straight away I've made this.

310
00:14:17,400 --> 00:14:19,760
I've skipped all the decoration,
but it doesn't matter.

311
00:14:19,760 --> 00:14:23,080
I can't make the bow
to save my life!

312
00:14:23,080 --> 00:14:24,960
Can you hold that one,
please, babes?

313
00:14:24,960 --> 00:14:26,880
Yeah, tighter, tighter.

314
00:14:26,880 --> 00:14:28,520
And this is the last one.

315
00:14:30,680 --> 00:14:35,080
Bakers, your time is up!

316
00:14:35,080 --> 00:14:38,040
Please step away
from your mini charlottes.

317
00:14:38,040 --> 00:14:40,320
Yeah, we've done it.

318
00:14:40,320 --> 00:14:42,520
Let's go and have a coffee.
Do you want this?

319
00:14:42,520 --> 00:14:44,800
Mm! Oh, wow. I like that.

320
00:14:44,800 --> 00:14:46,560
I really hope
they don't... split open.

321
00:14:52,120 --> 00:14:55,840
{\an8}It's time to judge
the bakers' mini charlottes.

322
00:14:57,560 --> 00:14:59,080
Hello, Sandro. Hello!

323
00:14:59,080 --> 00:15:03,760
Sandro, we were asking for finesse.
Do you think you've pulled it off?

324
00:15:03,760 --> 00:15:05,040
I don't know.

325
00:15:08,600 --> 00:15:10,720
Finesse, I always associate with

326
00:15:10,720 --> 00:15:14,240
something that's slightly smaller,
and it is quite chunky. Yeah.

327
00:15:14,240 --> 00:15:17,840
It is a little clumsy,
but it makes your mouth water.

328
00:15:19,280 --> 00:15:21,160
Wow. Oh, that looks beautiful.

329
00:15:21,160 --> 00:15:23,240
Well, you've got
all of the layers in there.

330
00:15:23,240 --> 00:15:24,720
Let's see about the taste.

331
00:15:28,800 --> 00:15:30,920
It's all absolutely delicious.

332
00:15:30,920 --> 00:15:34,040
It's just so rich and strong.

333
00:15:34,040 --> 00:15:36,920
It's quite overwhelming with the
nuts in there and everything else.

334
00:15:36,920 --> 00:15:38,600
There's a lot going on. Yeah.

335
00:15:38,600 --> 00:15:41,800
All the layers are soft
but not stodgy,

336
00:15:41,800 --> 00:15:43,880
except the peanut one,
it's a little bit gluey.

337
00:15:43,880 --> 00:15:45,800
That's the only one that
had gelatine.

338
00:15:45,800 --> 00:15:48,600
But the sponge on the bottom,
it's really beautiful.

339
00:15:48,600 --> 00:15:51,120
That's some of the best sponge
I've ever eaten.

340
00:15:51,120 --> 00:15:52,640
It's just amazing.

341
00:15:52,640 --> 00:15:56,720
I think I'll take it with me.
Thank you, thank you very much.

342
00:15:56,720 --> 00:15:59,040
It took me all my will power
not to just go...

343
00:15:59,040 --> 00:16:01,360
I know, right?
I really wanna do that.

344
00:16:09,440 --> 00:16:11,840
{\an8}It looks a bit untidy on the side.

345
00:16:11,840 --> 00:16:14,800
This one, the way it's been tied up.
Yeah. It's broken slightly.

346
00:16:14,800 --> 00:16:17,640
But overall, I think
they're very sweet and pretty.

347
00:16:18,840 --> 00:16:20,200
There's a lot of flowers.

348
00:16:20,200 --> 00:16:22,120
There is a lot of flowers there,
isn't there?

349
00:16:27,720 --> 00:16:29,720
The plum is nicely set,

350
00:16:29,720 --> 00:16:31,600
but the chocolate certainly isn't.

351
00:16:31,600 --> 00:16:33,000
It's too loose.

352
00:16:33,000 --> 00:16:36,200
You should be able to cut
right through it and get a slice.

353
00:16:36,200 --> 00:16:39,520
The flavours are lovely - plum and
chocolate go very well together.

354
00:16:39,520 --> 00:16:43,680
But the joconde is quite tough,
it's much firmer than the middle.

355
00:16:43,680 --> 00:16:45,280
It comes down to the textures.

356
00:16:45,280 --> 00:16:46,800
But I do like it,
the flavour's good.

357
00:16:46,800 --> 00:16:48,320
Thank you. Well done. Thank you.

358
00:16:52,000 --> 00:16:54,520
{\an8}This is peanut butter, strawberry

359
00:16:54,520 --> 00:16:57,280
and blackberry
cream-cheese mini charlotte.

360
00:16:57,280 --> 00:16:59,160
They look really pretty.

361
00:16:59,160 --> 00:17:01,880
I do love the outside of this,
quite elegant.

362
00:17:01,880 --> 00:17:04,240
How's this tied up? Double knot.

363
00:17:04,240 --> 00:17:06,320
You were in the Scouts, weren't you?

364
00:17:09,800 --> 00:17:12,560
The strawberry cream
is not quite holding its shape.

365
00:17:16,000 --> 00:17:18,920
The sponge is delicious,
beautiful and light.

366
00:17:18,920 --> 00:17:21,240
Syabira, I think you've got
really excellent flavours.

367
00:17:21,240 --> 00:17:24,680
They're unusual, I would never have
thought of that combination,

368
00:17:24,680 --> 00:17:25,960
and I think it really works.

369
00:17:25,960 --> 00:17:28,440
But the two creams
that you've got your fruit in,

370
00:17:28,440 --> 00:17:30,840
they're not set enough,
that's the biggest issue,

371
00:17:30,840 --> 00:17:33,440
cos your bottom layer
with the peanut butter is.

372
00:17:33,440 --> 00:17:35,000
Thank you.

373
00:17:42,080 --> 00:17:43,720
{\an8}It's a little bit messy.

374
00:17:44,920 --> 00:17:46,800
But it looks like a tiramisu.

375
00:17:46,800 --> 00:17:49,440
Let's have a look, shall we?

376
00:17:49,440 --> 00:17:50,720
It cuts well.

377
00:17:55,200 --> 00:17:56,400
Mm!

378
00:17:59,040 --> 00:18:01,240
I think the textures are lovely.

379
00:18:01,240 --> 00:18:02,800
Very, very light.

380
00:18:02,800 --> 00:18:04,920
And I like the fact that
the sponge is light too.

381
00:18:04,920 --> 00:18:06,800
The coffee levels are perfect.

382
00:18:06,800 --> 00:18:09,600
They blend beautifully
with well-set cream.

383
00:18:09,600 --> 00:18:12,920
Inside and flavour, ten out of ten.

384
00:18:12,920 --> 00:18:14,760
The overall look of it...
Not so good.

385
00:18:14,760 --> 00:18:16,360
...not so good. Yeah.

386
00:18:16,360 --> 00:18:19,000
Not quite up to
the patisserie-week standard.

387
00:18:19,000 --> 00:18:22,760
Yes, yes. You'd be like that.
"This is delicious."

388
00:18:22,760 --> 00:18:24,920
Well done. Thank you. Thank you.

389
00:18:24,920 --> 00:18:26,440
Saved by flavour!

390
00:18:26,440 --> 00:18:29,200
Man, I need to sit with all of you
and get some decoration tips.

391
00:18:29,200 --> 00:18:31,320
Just some flowers on it!

392
00:18:31,320 --> 00:18:34,680
I'm happy -
at least the insides were great.

393
00:18:34,680 --> 00:18:38,280
They say it's slightly unusual
but it does go together.

394
00:18:38,280 --> 00:18:40,120
What does it mean by unusual?

395
00:18:40,120 --> 00:18:42,320
I think this unusual means
a good thing.

396
00:18:42,320 --> 00:18:44,920
Prue said it was one of
her best sponges she's ever had.

397
00:18:44,920 --> 00:18:46,640
That's my recipe too, ho-ho-hee!

398
00:18:46,640 --> 00:18:49,520
They liked the look,
they liked the flavours.

399
00:18:49,520 --> 00:18:51,400
So 50% there, not bad.

400
00:18:51,400 --> 00:18:53,520
Now... it's time for lunch.

401
00:18:59,360 --> 00:19:02,960
The pressure of patisserie week's
about to ramp up,

402
00:19:02,960 --> 00:19:05,800
as the bakers once again
face the unknown.

403
00:19:08,240 --> 00:19:11,640
Well, bakers,
today's Technical Challenge

404
00:19:11,640 --> 00:19:14,800
has been set by
the amazing Pruedini!

405
00:19:14,800 --> 00:19:18,280
Any words of advice?
Yes, precision is all.

406
00:19:18,280 --> 00:19:22,120
If you aren't precise,
this recipe will not work.

407
00:19:22,120 --> 00:19:25,320
OK, as ever, the Technical
Challenge will be judged blind,

408
00:19:25,320 --> 00:19:29,160
so the great Pruedini and
her beautiful assistant Pauline

409
00:19:29,160 --> 00:19:31,600
will now escape the tent.

410
00:19:31,600 --> 00:19:34,400
For your Technical Challenge,

411
00:19:34,400 --> 00:19:37,240
Prue would like you each to make

412
00:19:37,240 --> 00:19:39,360
four identical

413
00:19:39,360 --> 00:19:43,240
chocolate, hazelnut and
raspberry vertical tarts.

414
00:19:43,240 --> 00:19:45,400
Your vertical tarts

415
00:19:45,400 --> 00:19:49,960
should be made up of crisp rings
of sweet shortcrust pastry

416
00:19:49,960 --> 00:19:55,520
and filled with semicircles of
light chocolate and hazelnut mousse

417
00:19:55,520 --> 00:19:57,480
and topped with a raspberry jelly.

418
00:19:57,480 --> 00:19:59,760
They need to be identical,
they need to be elegant,

419
00:19:59,760 --> 00:20:02,280
the sort of thing you'd see through
a patisserie window.

420
00:20:02,280 --> 00:20:05,640
Boulangers, you have two hours.

421
00:20:05,640 --> 00:20:07,240
On your marks... Get set...

422
00:20:07,240 --> 00:20:08,280
♪ Bake! ♪

423
00:20:14,320 --> 00:20:15,920
What the...?

424
00:20:15,920 --> 00:20:19,120
I have no idea what
it's supposed to look like.

425
00:20:19,120 --> 00:20:22,280
What? This is going to be
incredibly challenging,

426
00:20:22,280 --> 00:20:24,560
because this is, like, beyond me.

427
00:20:24,560 --> 00:20:27,000
I hope I could smash it, actually.

428
00:20:28,640 --> 00:20:31,680
Prue, patisserie week,
vertical tarts.

429
00:20:31,680 --> 00:20:33,160
What on earth are you thinking?

430
00:20:33,160 --> 00:20:35,720
It's the semifinal,
we should be pushing them.

431
00:20:35,720 --> 00:20:38,640
So take us through it.
It's really delicate pastry.

432
00:20:38,640 --> 00:20:40,040
It's a shortcrust,

433
00:20:40,040 --> 00:20:42,760
but it has ground almonds in it,
so it's really tender.

434
00:20:42,760 --> 00:20:44,440
The chocolate mousse
actually has

435
00:20:44,440 --> 00:20:47,160
whisked meringue in it
to make it a bit moussey,

436
00:20:47,160 --> 00:20:48,480
and then when it's set,

437
00:20:48,480 --> 00:20:50,840
decorate it with jelly,
with whipped cream,

438
00:20:50,840 --> 00:20:54,280
raspberries and little
tempered chocolate discs.

439
00:20:54,280 --> 00:20:56,440
And gold leaf. Ah...

440
00:20:56,440 --> 00:20:58,480
I thought it was difficult!

441
00:20:58,480 --> 00:21:00,520
So it's not exactly easy.

442
00:21:00,520 --> 00:21:01,920
OK, shall we try?

443
00:21:05,200 --> 00:21:08,200
The pastry's got such a nutty
flavour to it, it's delicious.

444
00:21:08,200 --> 00:21:10,880
That's a really rich mousse,
isn't it?

445
00:21:10,880 --> 00:21:13,640
Mm, and the raspberry's quite sharp
as well.

446
00:21:13,640 --> 00:21:15,360
The trick is the assembly.

447
00:21:15,360 --> 00:21:18,120
If they don't do that carefully
and with precision,

448
00:21:18,120 --> 00:21:19,880
that's where they'll fall down. Yeah.

449
00:21:19,880 --> 00:21:21,440
I can see trouble.

450
00:21:21,440 --> 00:21:23,840
I can see trouble in the tent.

451
00:21:25,600 --> 00:21:29,040
First instruction -
make pastry and chill.

452
00:21:29,040 --> 00:21:31,440
So I'm currently weighing
all the ingredients.

453
00:21:31,440 --> 00:21:34,360
Mix the butter and the flour
to get them into crumbly texture.

454
00:21:34,360 --> 00:21:35,920
There's ground almonds.

455
00:21:35,920 --> 00:21:38,440
So this is very similar
to the French pate sablee,

456
00:21:38,440 --> 00:21:41,680
it's like shortcrust
but with tiny bit of almond in it.

457
00:21:41,680 --> 00:21:45,080
I'm just adding in the beaten egg.
It says one to two tablespoon.

458
00:21:45,080 --> 00:21:48,040
Just going to mix it
until it's combined.

459
00:21:48,040 --> 00:21:51,600
Oh! This tent gets a bit windy.
Perfect!

460
00:21:51,600 --> 00:21:52,880
Yeah!

461
00:21:52,880 --> 00:21:55,200
What on earth is a vertical tart?
I don't know.

462
00:21:55,200 --> 00:21:57,240
We're going to have to wait
until this is done...

463
00:21:57,240 --> 00:21:59,840
To know what it is. ..to know
what it's supposed to look like.

464
00:21:59,840 --> 00:22:03,080
Have you got an image in your mind?
Nope, nada. Blind baking. Yeah.

465
00:22:03,080 --> 00:22:05,440
I've been first
for two technicals in a row,

466
00:22:05,440 --> 00:22:07,680
and I would really like
to get the third.

467
00:22:07,680 --> 00:22:09,320
That would be good, wouldn't it?
Yeah.

468
00:22:09,320 --> 00:22:13,280
I haven't got a handshake yet...
Have you never had a handshake? No.

469
00:22:13,280 --> 00:22:16,720
Would you like one from me?
Meaningless. Thank you. Meaningless.

470
00:22:16,720 --> 00:22:19,360
No, it means a lot to me, man.
I kind of need this hand, though.

471
00:22:19,360 --> 00:22:21,200
Oh, yeah, sorry. Thanks!

472
00:22:21,200 --> 00:22:24,360
The dough now is ready.

473
00:22:24,360 --> 00:22:25,520
Happy with that.

474
00:22:25,520 --> 00:22:27,840
So this one needs to be
in the fridge

475
00:22:27,840 --> 00:22:29,600
so it's easy to handle.

476
00:22:29,600 --> 00:22:31,400
Next, wash your hands.

477
00:22:31,400 --> 00:22:33,680
Done, and make the chocolate mousse.

478
00:22:33,680 --> 00:22:35,920
So this is the meringue type mousse.

479
00:22:35,920 --> 00:22:37,880
I think I remember how to make it.

480
00:22:37,880 --> 00:22:39,560
The key to an airy mousse

481
00:22:39,560 --> 00:22:42,840
is gently mixing
the rich chocolate and hazelnut...

482
00:22:42,840 --> 00:22:45,000
That's the praline paste.

483
00:22:45,000 --> 00:22:46,640
That's 50g.

484
00:22:46,640 --> 00:22:48,920
...together with the meringue.

485
00:22:48,920 --> 00:22:50,600
But care must be taken.

486
00:22:50,600 --> 00:22:52,360
Fold this bad boy in.

487
00:22:52,360 --> 00:22:55,960
Undermix, and it'll be splotched
with egg white.

488
00:22:55,960 --> 00:22:57,120
Hmm!

489
00:22:57,120 --> 00:22:59,760
But overmix,
they'll knock the air out,

490
00:22:59,760 --> 00:23:01,640
and instead of a light fluffy mousse,

491
00:23:01,640 --> 00:23:04,920
they'll be left with
a heavy, dense ganache.

492
00:23:04,920 --> 00:23:06,240
Anything I can do?

493
00:23:06,240 --> 00:23:07,920
Yeah, stay away!

494
00:23:09,200 --> 00:23:11,040
Stay away!

495
00:23:11,040 --> 00:23:13,080
No, it's fine. Bye-bye.

496
00:23:13,080 --> 00:23:15,200
Bye, Syabira!

497
00:23:15,200 --> 00:23:17,200
Bye-bye!

498
00:23:20,560 --> 00:23:24,400
Next, line the two 8cm tart rings
with acetate.

499
00:23:24,400 --> 00:23:26,480
Have we got acetate?

500
00:23:27,760 --> 00:23:29,880
Oh, God.

501
00:23:31,520 --> 00:23:33,200
I don't know if this is
the right technique,

502
00:23:33,200 --> 00:23:35,440
but I'm going to put the acetate
and just cut around it.

503
00:23:35,440 --> 00:23:38,200
Divide the mixture
between the two tart rings.

504
00:23:38,200 --> 00:23:40,000
Chill until set.

505
00:23:40,000 --> 00:23:42,440
The mousse is done.
I'm just going to chill it.

506
00:23:43,520 --> 00:23:46,960
Now I am going to move on
to my raspberry jelly.

507
00:23:46,960 --> 00:23:50,240
I'm going to cook them with sugar
and then add gelatine to them.

508
00:23:50,240 --> 00:23:53,160
I have never made jellies before.
I have made jams.

509
00:23:53,160 --> 00:23:55,200
No water in the recipe,
but that could be a trick.

510
00:23:55,200 --> 00:23:58,080
I think that's not enough liquid.

511
00:23:58,080 --> 00:24:00,440
That's it. No more than that.

512
00:24:00,440 --> 00:24:03,120
And it says smooth -
that means I need to sieve them

513
00:24:03,120 --> 00:24:05,240
before I mix them with the gelatine.

514
00:24:06,360 --> 00:24:09,280
That's not a lot of jelly there.
I think I done it right.

515
00:24:09,280 --> 00:24:12,320
Oh, how I enjoy these technicals!

516
00:24:13,800 --> 00:24:16,320
Bakers, you have one hour left!

517
00:24:16,320 --> 00:24:19,440
Roll out the pastry
and cut four equal strips.

518
00:24:19,440 --> 00:24:21,120
The butter is melting,

519
00:24:21,120 --> 00:24:23,440
because it's really warm
and I'm really warm.

520
00:24:23,440 --> 00:24:25,000
So there we are.

521
00:24:25,000 --> 00:24:28,080
It has to be thin but not too thin.

522
00:24:28,080 --> 00:24:31,520
I wanted to make sure they're
at least half a centimetre thick,

523
00:24:31,520 --> 00:24:33,760
which is like a pound coin?

524
00:24:33,760 --> 00:24:36,360
I rolled the pastries,
and I think I rolled it too thin.

525
00:24:36,360 --> 00:24:39,080
Because there's quite a few
left over.

526
00:24:39,080 --> 00:24:40,560
But it's been done, so.

527
00:24:40,560 --> 00:24:41,840
Why do I have rice?

528
00:24:41,840 --> 00:24:43,280
When you bake the tart,

529
00:24:43,280 --> 00:24:46,960
it has to have something
to hold the crust on the side.

530
00:24:46,960 --> 00:24:48,440
It is important to have that.

531
00:24:48,440 --> 00:24:49,840
I'm going to bake mine.

532
00:24:53,800 --> 00:24:56,480
Oh, 40 minutes, no,
I don't want 40 minutes.

533
00:24:56,480 --> 00:24:59,320
So I'm going to let it bake
for about 20 minutes,

534
00:24:59,320 --> 00:25:02,080
then I'm going to check it out,
it should be crispy and golden.

535
00:25:02,080 --> 00:25:04,240
That's what
they're gonna wanna look.

536
00:25:04,240 --> 00:25:07,200
These are so tiny I have no idea
how long to cook them for.

537
00:25:07,200 --> 00:25:10,800
They will not bake for long at all.
Eight, maximum ten.

538
00:25:10,800 --> 00:25:12,280
Are you a fan of vertical food?

539
00:25:12,280 --> 00:25:15,080
Not really, this is the first time
I've seen vertical food.

540
00:25:15,080 --> 00:25:18,120
It might look super cool. I don't
know how they will eat this, though.

541
00:25:18,120 --> 00:25:20,160
You'd need a very wide mouth. Yes.

542
00:25:22,720 --> 00:25:25,440
Bakers, you have...
30. ..minutes remaining.

543
00:25:27,240 --> 00:25:29,480
They are falling apart.

544
00:25:29,480 --> 00:25:32,320
Yeah, that's what happened.

545
00:25:32,320 --> 00:25:35,480
Two of them needs to be rerolled,
end of story.

546
00:25:35,480 --> 00:25:37,640
My plan is to put these back in

547
00:25:37,640 --> 00:25:40,400
and see what happens to these ones
and then take it from there.

548
00:25:40,400 --> 00:25:43,120
I should have clicked
that there's rice in the drawer,

549
00:25:43,120 --> 00:25:45,400
but I didn't realise,
so there you go!

550
00:25:47,160 --> 00:25:49,360
Yeah, they're looking really good, actually.

551
00:25:52,080 --> 00:25:55,400
I'm just filling my tarts with rice
so they don't flop on sides.

552
00:26:09,120 --> 00:26:11,960
I like what it looks like.
It looks really clean.

553
00:26:15,240 --> 00:26:17,000
Yeah, they're definitely
gonna break.

554
00:26:19,080 --> 00:26:20,920
Actually, they look fully baked.

555
00:26:22,520 --> 00:26:23,960
Yeah, it's cooked.

556
00:26:23,960 --> 00:26:26,160
I need to be careful
not to break them.

557
00:26:26,160 --> 00:26:28,680
Oh, I've got rice stuck to them, great.

558
00:26:31,760 --> 00:26:33,080
These are done.

559
00:26:33,080 --> 00:26:35,280
"To assemble,
cut each mousse in half

560
00:26:35,280 --> 00:26:37,000
"so that you have four semicircles."

561
00:26:37,000 --> 00:26:41,000
I think I was supposed to line
my shell, like the acetate around,

562
00:26:41,000 --> 00:26:43,760
because that would've made it easier
to get it out.

563
00:26:45,200 --> 00:26:48,440
I'm just going to cut my mousse
in half.

564
00:26:48,440 --> 00:26:50,640
I hope they fit.

565
00:26:51,880 --> 00:26:53,560
It looks good, it looks good.

566
00:26:55,000 --> 00:26:57,320
That is definitely not half.

567
00:26:57,320 --> 00:26:59,880
"Place one semicircle inside
the pastry ring."

568
00:27:03,760 --> 00:27:05,360
HE GASPS

569
00:27:05,360 --> 00:27:06,800
What happened?

570
00:27:06,800 --> 00:27:09,880
It's just a bit on
the thick side of things.

571
00:27:09,880 --> 00:27:14,080
So I'm going to just
make it slightly smaller,

572
00:27:14,080 --> 00:27:16,680
so it can fit in perfectly in there

573
00:27:16,680 --> 00:27:18,160
with one of these.

574
00:27:18,160 --> 00:27:20,080
That one. That one.

575
00:27:21,720 --> 00:27:24,680
If it's a bit wonky,
it's gonna go that way.

576
00:27:24,680 --> 00:27:28,480
If it's not straight,
it's gonna go back.

577
00:27:28,480 --> 00:27:30,640
At least it stands.

578
00:27:30,640 --> 00:27:33,160
That doesn't look nice at all.

579
00:27:33,160 --> 00:27:37,920
"12, place a strip of jelly along
each cut side of the mousses."

580
00:27:37,920 --> 00:27:41,520
But it is so sticky, so I don't know
what's the best way of doing this.

581
00:27:41,520 --> 00:27:44,920
The jelly didn't set all the way.

582
00:27:44,920 --> 00:27:49,360
Possibly be due to
the amount of water that I added.

583
00:27:50,840 --> 00:27:53,240
How the hell am I going to
put this one on top?

584
00:27:54,440 --> 00:27:58,320
It can't be that. It cannot be that!

585
00:27:59,440 --> 00:28:01,640
"Place a strip of jelly along..."

586
00:28:01,640 --> 00:28:04,440
I don't know
what that fricking means!

587
00:28:04,440 --> 00:28:08,640
"Along each cut side of the mousse."

588
00:28:08,640 --> 00:28:12,000
"Each cut side",
which will be this side.

589
00:28:12,000 --> 00:28:15,040
But then that's not gonna fit,
and it says a strip.

590
00:28:15,040 --> 00:28:17,480
What does "along" mean?

591
00:28:17,480 --> 00:28:21,800
That is actually
the trickiest part of this.

592
00:28:21,800 --> 00:28:25,280
"To assemble,
cut each mousse in half."

593
00:28:25,280 --> 00:28:29,880
That way,
so you have... semicircles.

594
00:28:31,680 --> 00:28:33,520
And then it's the cut side.

595
00:28:33,520 --> 00:28:35,280
It goes that way.

596
00:28:35,280 --> 00:28:37,480
Can you just tell me
how long we've got, please?

597
00:28:37,480 --> 00:28:39,640
Bakers, you have ten minutes left!

598
00:28:41,040 --> 00:28:44,160
Honestly, I'm really trying
to hold back my tears right now.

599
00:28:44,160 --> 00:28:47,240
It looks good.
I mean they're standing at least.

600
00:28:47,240 --> 00:28:49,480
Please stay!
Can I have my serving plate, please?

601
00:28:52,040 --> 00:28:55,640
To decorate, I need double cream.
Doesn't matter how much cream it is.

602
00:28:58,920 --> 00:29:00,360
Shaking!

603
00:29:00,360 --> 00:29:01,960
OK, that's whipped.

604
00:29:05,760 --> 00:29:07,440
This is so difficult.

605
00:29:07,440 --> 00:29:11,360
This is like really complicated patisserie.

606
00:29:13,760 --> 00:29:15,000
Wow.

607
00:29:15,000 --> 00:29:16,240
Uh!

608
00:29:16,240 --> 00:29:18,600
Oh, no! One of my rings just broke.

609
00:29:18,600 --> 00:29:21,680
If I use the mousse as a glue,
we can be fine.

610
00:29:21,680 --> 00:29:24,760
How are you supposed
to take these in front?

611
00:29:24,760 --> 00:29:25,960
Right, that's much better.

612
00:29:25,960 --> 00:29:31,120
I didn't get away with it fully,
but at least it stands, you know?

613
00:29:31,120 --> 00:29:34,200
How many minutes left?
Bakers, you have one minute left.

614
00:29:35,720 --> 00:29:37,640
Half raspberry on top.

615
00:29:43,680 --> 00:29:47,160
It's not as shiny
as I wanted it to be.

616
00:29:47,160 --> 00:29:49,960
I have never used gold leaf before.
How do you apply it?

617
00:29:51,320 --> 00:29:53,360
Oh, don't touch it!

618
00:29:55,480 --> 00:29:57,920
Bakers, your time is up.

619
00:29:57,920 --> 00:30:00,800
Bring your bakes down to the table

620
00:30:00,800 --> 00:30:03,240
and place them behind
your photographs.

621
00:30:04,320 --> 00:30:07,440
Oh! Why would you do this to us?

622
00:30:07,440 --> 00:30:12,560
Prue and Paul are expecting
four exquisite vertical tarts

623
00:30:12,560 --> 00:30:16,200
with crisp pastry,
luscious light chocolate mousse,

624
00:30:16,200 --> 00:30:19,600
and decoration worthy
of a Parisian patisserie.

625
00:30:21,320 --> 00:30:24,080
Right, bakers!
It's quite impressive.

626
00:30:24,080 --> 00:30:25,920
Yeah, some of them are all right.

627
00:30:25,920 --> 00:30:29,800
OK, start with this one.
Well, one's fallen down already.

628
00:30:29,800 --> 00:30:31,960
They do look pretty neat.

629
00:30:31,960 --> 00:30:34,480
They're a bit dark, I think,
in places, overbaked.

630
00:30:36,040 --> 00:30:39,040
That's a ganache.
It's no longer a mousse.

631
00:30:39,040 --> 00:30:40,640
Hmm!

632
00:30:40,640 --> 00:30:43,680
Tastes lovely, really hazelnutty.

633
00:30:43,680 --> 00:30:44,920
The flavour's good.

634
00:30:44,920 --> 00:30:47,200
But the big problem for me
is too stiff.

635
00:30:47,200 --> 00:30:49,440
OK. This looks very neat.

636
00:30:49,440 --> 00:30:51,280
Good colour, uniform.

637
00:30:53,560 --> 00:30:55,600
The chocolate's like a ganache.

638
00:30:55,600 --> 00:30:57,160
It's quite delicious, though.

639
00:30:57,160 --> 00:30:59,760
If we'd said, "Can you put
ganache inside a pastry?"

640
00:30:59,760 --> 00:31:01,840
it's spot-on. Yes!

641
00:31:01,840 --> 00:31:04,680
These ones are a bit messier.
Dear me, yeah.

642
00:31:04,680 --> 00:31:07,120
The actual pastry itself
is very thick.

643
00:31:07,120 --> 00:31:08,920
The jelly's not set.

644
00:31:10,400 --> 00:31:11,520
Mm!

645
00:31:11,520 --> 00:31:13,920
The pastry's good,
but it doesn't look good.

646
00:31:13,920 --> 00:31:15,240
No, it doesn't look good.

647
00:31:15,240 --> 00:31:17,480
Now these are slightly underbaked.

648
00:31:17,480 --> 00:31:20,480
I mean, this is not quite
the precision we're asking for.

649
00:31:20,480 --> 00:31:22,480
But this mousse looks better.

650
00:31:24,040 --> 00:31:25,840
That's more mousse-like. Mm.

651
00:31:27,560 --> 00:31:30,560
It's underbaked, you see
how soft that is. Oh, yeah.

652
00:31:30,560 --> 00:31:32,480
That's a shame cos the chocolate's
all right.

653
00:31:32,480 --> 00:31:33,640
Wow.

654
00:31:33,640 --> 00:31:36,560
Prue and Paul will now rank
the vertical tarts

655
00:31:36,560 --> 00:31:38,280
from worst to best.

656
00:31:38,280 --> 00:31:42,880
In fourth spot, we have... this one.

657
00:31:42,880 --> 00:31:47,960
Sandro, pastry far too thick,
and it was a mess. Yeah.

658
00:31:47,960 --> 00:31:50,440
In third spot, we have this one.

659
00:31:50,440 --> 00:31:52,920
Janusz, the mousse was the best,

660
00:31:52,920 --> 00:31:56,960
but the pastry was really underbaked
and soft.

661
00:31:56,960 --> 00:32:00,200
In second place, we have this one.
Whose is this?

662
00:32:00,200 --> 00:32:02,800
Abdul, slightly overbaked.

663
00:32:02,800 --> 00:32:05,320
The chocolate was
a little bit tough.

664
00:32:05,320 --> 00:32:09,840
Which means, Syabira,
the pastry was beautifully neat.

665
00:32:09,840 --> 00:32:11,800
it had the
precision we were asking for.

666
00:32:11,800 --> 00:32:14,080
Well done.

667
00:32:16,840 --> 00:32:20,520
So technical,
either I'm first or last.

668
00:32:20,520 --> 00:32:23,680
I mean, given my pastries
were falling apart,

669
00:32:23,680 --> 00:32:24,880
second is pretty awesome.

670
00:32:24,880 --> 00:32:27,560
That was confusing.
That was really confusing.

671
00:32:27,560 --> 00:32:30,000
My comprehension,
I could work on that a little bit.

672
00:32:30,000 --> 00:32:33,000
You know it's four of us,
I was third.

673
00:32:33,000 --> 00:32:34,960
Still sort of middle!

674
00:32:36,360 --> 00:32:39,320
But tomorrow will show,
one crack and you're out.

675
00:32:43,800 --> 00:32:45,480
Just one challenge remains

676
00:32:45,480 --> 00:32:49,240
before Prue and Paul decide
who will fail to make the final.

677
00:32:49,240 --> 00:32:51,800
We've got a situation
where one of the people

678
00:32:51,800 --> 00:32:54,400
who have been pretty consistent throughout

679
00:32:54,400 --> 00:32:56,160
is in a little bit of trouble -
Janusz.

680
00:32:56,160 --> 00:32:58,480
I expect him to bounce back
in the show stopper.

681
00:32:58,480 --> 00:33:02,000
But at the moment I'd say he was in
the worst position out of the four.

682
00:33:02,000 --> 00:33:04,760
But I think he's not
the only one in trouble.

683
00:33:04,760 --> 00:33:06,560
I think Sandro,
his flavours are great,

684
00:33:06,560 --> 00:33:09,640
but he never finishes,
and it never looks perfect.

685
00:33:09,640 --> 00:33:11,960
He did a lot of work
in his signature, didn't he?

686
00:33:11,960 --> 00:33:14,280
Yeah, and that sometimes
has been his downfall.

687
00:33:14,280 --> 00:33:18,320
One I'd really root for is Abdul.
I mean, he hasn't had Star Baker.

688
00:33:18,320 --> 00:33:20,360
He's gone under the radar a bit,
hasn't he?

689
00:33:20,360 --> 00:33:21,800
Yeah, but he's consistently good.

690
00:33:21,800 --> 00:33:25,120
You'd have to say it's Abdul
and Syabira in line for Star Baker,

691
00:33:25,120 --> 00:33:28,240
and it's Janusz and Sandro in line
for going home at the moment.

692
00:33:28,240 --> 00:33:30,120
Which is an extraordinary thing. Yeah.

693
00:33:30,120 --> 00:33:32,000
I hate to say this but it's all...

694
00:33:32,000 --> 00:33:34,080
Down to the show stopper?

695
00:33:34,080 --> 00:33:37,480
It's all down to the show stopper!

696
00:33:45,080 --> 00:33:50,440
Bakers, it's time for your
semifinal show stopper challenge.

697
00:33:50,440 --> 00:33:54,120
Now, today the judges
would like you to create

698
00:33:54,120 --> 00:33:58,480
your own visually spectacular take
on the traditional Nordic krokan.

699
00:33:58,480 --> 00:34:02,520
An elaborate multi-tiered
Swedish patisserie

700
00:34:02,520 --> 00:34:06,040
using almond biscuit dough, marzipan,

701
00:34:06,040 --> 00:34:09,040
and featuring icing
and sugar-work decorations.

702
00:34:09,040 --> 00:34:13,440
Now remember, this is your last
chance to impress the judges

703
00:34:13,440 --> 00:34:16,760
and secure a place in the final,
so don't hold back.

704
00:34:16,760 --> 00:34:18,320
You could just bribe them.

705
00:34:18,320 --> 00:34:22,440
Yeah, Paul's price is 30p
and a small slab of toffee.

706
00:34:22,440 --> 00:34:25,560
Whereas Prue, a little more classy.
Wine gums.

707
00:34:25,560 --> 00:34:27,560
You have four hours.
On your marks...

708
00:34:27,560 --> 00:34:29,040
♪ Get set! ♪
Bake!

709
00:34:32,280 --> 00:34:35,760
A bit nervous but push myself,
push myself.

710
00:34:35,760 --> 00:34:39,560
There's no space to be worried.
I'm just going to do my best.

711
00:34:39,560 --> 00:34:41,880
Everyone is just so close.

712
00:34:41,880 --> 00:34:45,120
It is very, very skilful person
around me here.

713
00:34:45,120 --> 00:34:49,040
And all lads - it has to be done
for the girls, isn't it, Sandro?

714
00:34:49,040 --> 00:34:52,320
Girl power, yeah, yeah, yeah,
all about the girl power.

715
00:34:52,320 --> 00:34:55,520
It's the semifinal,
our show stopper is a krokan.

716
00:34:55,520 --> 00:34:58,400
It's a celebratory
Swedish wedding bake.

717
00:34:58,400 --> 00:35:00,000
It's like a wedding cake,

718
00:35:00,000 --> 00:35:04,200
but it's made with very intricate
almond biscuit dough.

719
00:35:04,200 --> 00:35:07,440
Crisp on the outside
and a bit chewy in the middle.

720
00:35:07,440 --> 00:35:09,960
And it is absolutely delicious.

721
00:35:09,960 --> 00:35:13,080
It's almond flavour, of course,
because it's made of almond flour,

722
00:35:13,080 --> 00:35:15,760
but I'm also adding lemon zest
and a bit of lemon extract

723
00:35:15,760 --> 00:35:17,480
to get that flavour up and running.

724
00:35:17,480 --> 00:35:19,480
Of course,
they can do any flavour they like,

725
00:35:19,480 --> 00:35:22,680
but we want it to be tall,
celebratory, elaborate -

726
00:35:22,680 --> 00:35:24,640
a real show stopper.

727
00:35:24,640 --> 00:35:27,240
I'm using at least 6kg
of ground almonds

728
00:35:27,240 --> 00:35:30,240
and 6kg of icing sugar,
but that's a lot.

729
00:35:30,240 --> 00:35:33,800
The krokan has to be
a minimum height of 60cm,

730
00:35:33,800 --> 00:35:36,000
so structurally, it has to be sound.

731
00:35:36,000 --> 00:35:37,600
They've got to get their bake right.

732
00:35:37,600 --> 00:35:40,000
Overbake it, and you're going
to lose that chewiness.

733
00:35:40,000 --> 00:35:43,200
If they underbake it,
it'll be too soft on the outside

734
00:35:43,200 --> 00:35:45,720
and the whole structure will
come tumbling down.

735
00:35:45,720 --> 00:35:48,000
I'm in a bit of panic mode

736
00:35:48,000 --> 00:35:50,360
to make sure that
all the dough goes well.

737
00:35:50,360 --> 00:35:52,440
This is the last challenge
before the final.

738
00:35:52,440 --> 00:35:53,640
Get this wrong...

739
00:35:54,680 --> 00:35:55,680
...they're going home.

740
00:35:57,400 --> 00:36:00,120
Hi, Sandro. Good morning.
Hello, Sandro. Good morning.

741
00:36:00,120 --> 00:36:02,960
Sandro, we need to know about
your krokan.

742
00:36:02,960 --> 00:36:04,560
My super ambitious krokan.

743
00:36:04,560 --> 00:36:07,720
PAUL SIGHS
Is it? Is it super ambitious?

744
00:36:07,720 --> 00:36:10,480
So, this is an ode to Africa
and to the UK -

745
00:36:10,480 --> 00:36:12,880
where I was born
and where I was raised.

746
00:36:12,880 --> 00:36:14,680
It's almost like a thank you

747
00:36:14,680 --> 00:36:18,960
for accepting my mum all those years
back, with two kids,

748
00:36:18,960 --> 00:36:21,760
single mum. If it wasn't for that,
I wouldn't be here right now.

749
00:36:21,760 --> 00:36:23,680
Fantastic. That's lovely.

750
00:36:23,680 --> 00:36:25,760
Sandro will use two
flavoured doughs -

751
00:36:25,760 --> 00:36:28,320
raspberry and pistachio,
and rhubarb and custard -

752
00:36:28,320 --> 00:36:31,760
to construct his ambitious krokan,
featuring Big Ben's clock face,

753
00:36:31,760 --> 00:36:33,800
a map of Africa and the London Eye.

754
00:36:33,800 --> 00:36:36,040
He'll bring his highly detailed
design to life

755
00:36:36,040 --> 00:36:39,120
with intricate piping,
marzipan and sugar decorations.

756
00:36:39,120 --> 00:36:42,800
The last couple of weeks, you've
been pushing yourself,

757
00:36:42,800 --> 00:36:45,160
which is good. But you've fallen
a little bit flat. Yeah.

758
00:36:45,160 --> 00:36:48,160
Now today, you've gone down
a very intricate route again.

759
00:36:48,160 --> 00:36:50,400
We want to see absolute
perfection today.

760
00:36:50,400 --> 00:36:52,760
I'm aiming for it, aiming for it.
Absolute perfection.

761
00:36:52,760 --> 00:36:54,720
You are one bake away from
the final!

762
00:36:54,720 --> 00:36:57,440
Good luck. Good luck, Sandro.
Thank you. Thank you.

763
00:36:57,440 --> 00:36:59,640
Use the force. Yes.

764
00:36:59,640 --> 00:37:02,440
While Sandro's structure
celebrates his life...

765
00:37:02,440 --> 00:37:05,760
Today I am making
double-helix krokan.

766
00:37:05,760 --> 00:37:08,160
...Syabira's is dedicated
to life itself.

767
00:37:08,160 --> 00:37:11,440
My specialise is
computational biology.

768
00:37:11,440 --> 00:37:14,880
I would analyse data
to understand the human genome,

769
00:37:14,880 --> 00:37:19,360
so my krokan, it is celebrating DNA.

770
00:37:19,360 --> 00:37:22,280
She'll create chromosomes
from classic almond dough

771
00:37:22,280 --> 00:37:24,840
and flavour each of
the 50 biscuits that form

772
00:37:24,840 --> 00:37:27,360
her DNA helix with rose
and pistachio.

773
00:37:27,360 --> 00:37:31,120
Decorated with colourful icing
and marzipan, her towering design

774
00:37:31,120 --> 00:37:34,640
will be supported by nothing
more than thin biscuit rods.

775
00:37:34,640 --> 00:37:36,840
It is a quite risky structure.

776
00:37:36,840 --> 00:37:38,840
It has to be perfectly straight

777
00:37:38,840 --> 00:37:41,640
and it has to be precisely arranged
up to the top.

778
00:37:41,640 --> 00:37:44,320
To keep the balance between
the two? Keep the balance.

779
00:37:44,320 --> 00:37:47,240
Honestly, it failed for
the first three times that I tried.

780
00:37:47,240 --> 00:37:48,520
Oh, my goodness. Wow. OK.

781
00:37:48,520 --> 00:37:52,040
But the fourth one stayed standing
for three days. So, hopefully.

782
00:37:52,040 --> 00:37:55,000
Well, good luck. Wow.

783
00:37:55,000 --> 00:37:58,000
Any hope of assembling
a solid structure rests on

784
00:37:58,000 --> 00:37:59,520
the bakers' ability to roll

785
00:37:59,520 --> 00:38:02,520
and shape every one
of their biscuit building blocks...

786
00:38:02,520 --> 00:38:03,880
This is gonna be helix.

787
00:38:03,880 --> 00:38:05,640
...with pinpoint accuracy.

788
00:38:05,640 --> 00:38:09,000
So, it all has to be 14cm long.

789
00:38:09,000 --> 00:38:11,680
This is the raspberry
and pistachio dough.

790
00:38:11,680 --> 00:38:13,880
So, I'm just making squared bases.

791
00:38:13,880 --> 00:38:15,360
I want to make sure it's precise,

792
00:38:15,360 --> 00:38:17,320
they're all the same thickness.

793
00:38:17,320 --> 00:38:20,480
So, I'm putting the exact same
amount of dough with each one.

794
00:38:20,480 --> 00:38:23,520
But not all of the bakers are
rocking the rolling pin.

795
00:38:23,520 --> 00:38:26,160
I'm going to pipe
my individual pieces.

796
00:38:26,160 --> 00:38:27,800
That's why I printed these templates,

797
00:38:27,800 --> 00:38:30,000
so I can easily follow them.

798
00:38:30,000 --> 00:38:32,440
My plan is to make, like,
a rocket shape.

799
00:38:32,440 --> 00:38:35,360
I'm basically celebrating my passion

800
00:38:35,360 --> 00:38:38,440
and humanity's achievement
of getting to space.

801
00:38:38,440 --> 00:38:39,840
Full of fresh flavours,

802
00:38:39,840 --> 00:38:41,640
Abdul's ornate rocket will be made

803
00:38:41,640 --> 00:38:43,360
from lemon dough,

804
00:38:43,360 --> 00:38:45,640
with orange-zest space-themed
marzipan decorations,

805
00:38:45,640 --> 00:38:47,160
and he'll add a splash of colour

806
00:38:47,160 --> 00:38:48,880
with sugar stained-glass windows.

807
00:38:48,880 --> 00:38:51,800
Wow, look at the ambition of this!

808
00:38:51,800 --> 00:38:53,920
Hello, Matt. Fantastic shapes.

809
00:38:53,920 --> 00:38:55,280
This requires so much energy.

810
00:38:55,280 --> 00:38:58,240
But then this is your last chance
to impress the judges, isn't it?

811
00:38:58,240 --> 00:39:01,040
It is. You've been the dark horse
here because I don't think

812
00:39:01,040 --> 00:39:03,720
you've had a handshake
or a Star Baker, have you?

813
00:39:03,720 --> 00:39:08,360
No, no, I haven't. This is why I'm
like, "How did I make it this far?"

814
00:39:08,360 --> 00:39:11,440
It just feels... Well, you only have
to look at what you're doing

815
00:39:11,440 --> 00:39:13,640
to see how you've made it this far.
Look at it.

816
00:39:13,640 --> 00:39:15,400
This is one of
the most ambitious things

817
00:39:15,400 --> 00:39:18,320
I've seen attempted since I've come
into the tent. No way! Really?!

818
00:39:18,320 --> 00:39:22,840
Yeah. In that, I would include
Paul Hollywood trying to smile.

819
00:39:25,440 --> 00:39:27,920
This is the most demanding bake... OK.

820
00:39:27,920 --> 00:39:31,320
...the semifinalists
have faced so far.

821
00:39:31,320 --> 00:39:34,720
That's gonna go in
for about 12 minutes, but I think

822
00:39:34,720 --> 00:39:37,600
I'll bake these ones for a bit
longer cos they are the base,

823
00:39:37,600 --> 00:39:39,320
so I do want it to be
a bit more strong.

824
00:39:39,320 --> 00:39:41,440
The key here is making
the biscuits strong,

825
00:39:41,440 --> 00:39:44,640
but actually, it has to be soft
and gooey still in the middle.

826
00:39:44,640 --> 00:39:47,800
But if they're to achieve
the krokan's trademark texture...

827
00:39:47,800 --> 00:39:50,840
The key to the texture is
the right time in the oven.

828
00:39:50,840 --> 00:39:53,920
...they must walk a time
and temperature tightrope.

829
00:39:53,920 --> 00:39:56,800
Gonna switch them around,
so they get even colour.

830
00:39:56,800 --> 00:39:59,720
My timer's ending,
but they're still very light.

831
00:39:59,720 --> 00:40:01,920
I might bump up
the temperature, maybe.

832
00:40:01,920 --> 00:40:05,240
Dude, may I ask what temperature
are you baking at?

833
00:40:05,240 --> 00:40:07,920
I put mine up to 180.

834
00:40:07,920 --> 00:40:09,080
But that's not all...

835
00:40:09,080 --> 00:40:10,960
One out, one in, all the time.

836
00:40:10,960 --> 00:40:12,600
...consistency will be crucial...

837
00:40:12,600 --> 00:40:15,160
This is the hardest part,
batch baking.

838
00:40:15,160 --> 00:40:16,840
It's gonna be nonstop today.

839
00:40:16,840 --> 00:40:19,280
...with every biscuit baked
to perfection.

840
00:40:19,280 --> 00:40:22,880
I'm making 19 different pieces.
It is a lot.

841
00:40:22,880 --> 00:40:24,160
This is just isomalt.

842
00:40:24,160 --> 00:40:25,960
I've decided to make
something colourful.

843
00:40:25,960 --> 00:40:30,840
First tier will be
a celebration of the gay flag.

844
00:40:30,840 --> 00:40:35,400
My design is Brighton Pride.

845
00:40:35,400 --> 00:40:38,720
Janusz's three-tiered krokan is
an explosion of colour.

846
00:40:38,720 --> 00:40:41,760
Sitting atop his Pride flag-inspired
base will be pink

847
00:40:41,760 --> 00:40:44,600
and blue hearts, as well as black
and brown musical notes

848
00:40:44,600 --> 00:40:47,000
to celebrate both the transgender

849
00:40:47,000 --> 00:40:49,560
and black, Asian and minority
ethnic communities.

850
00:40:49,560 --> 00:40:50,960
These look great.

851
00:40:50,960 --> 00:40:53,400
Not really patisserie, is it
those colours?

852
00:40:53,400 --> 00:40:57,120
But you're in the semis, so you can
do what the hell you like.

853
00:40:57,120 --> 00:40:59,880
You wanna be in the final, don't
you? Well, of course I want to be

854
00:40:59,880 --> 00:41:02,760
in the final. But I see
the people around me.

855
00:41:02,760 --> 00:41:06,840
It's anyone's game.
Just depends on who has a good day.

856
00:41:06,840 --> 00:41:07,920
This looks amazing.

857
00:41:07,920 --> 00:41:10,320
And it's as messy as ever,
which is a good sign for you.

858
00:41:10,320 --> 00:41:14,200
It is a very good sign. Good luck.
Thank you, thank you.

859
00:41:15,760 --> 00:41:20,920
Bakers, you are halfway through!

860
00:41:20,920 --> 00:41:22,320
I would've liked all the biscuits

861
00:41:22,320 --> 00:41:25,520
to have been baked within
the first two hours.

862
00:41:25,520 --> 00:41:27,880
I've got a lot to do
and not much time.

863
00:41:27,880 --> 00:41:29,640
These are the chromosome.

864
00:41:29,640 --> 00:41:32,920
Chromosome is like a bag that
contains all your DNA in it.

865
00:41:32,920 --> 00:41:37,040
If you untangle your genetic
structure, which is your helix,

866
00:41:37,040 --> 00:41:42,640
you will have about 67 billion miles
of DNA. How mad is that?

867
00:41:42,640 --> 00:41:46,960
Krokan, I think this is
a really exquisite challenge

868
00:41:46,960 --> 00:41:48,400
for the semifinal.

869
00:41:48,400 --> 00:41:50,040
It's really difficult.

870
00:41:50,040 --> 00:41:52,120
When you think that Syabira
is trying to do

871
00:41:52,120 --> 00:41:53,400
the double helix,

872
00:41:53,400 --> 00:41:56,080
I don't know how she's
going to manage that.

873
00:41:56,080 --> 00:41:58,560
The structure itself is quite
ambitious - I would admit that -

874
00:41:58,560 --> 00:42:02,520
so if I muffed it, I'm not through
for the final.

875
00:42:02,520 --> 00:42:05,640
If Syabira's doesn't fall over,
she could win.

876
00:42:05,640 --> 00:42:07,960
This does play to
Syabira's strengths

877
00:42:07,960 --> 00:42:11,120
and also, actually, Janusz's.
He's building Pride.

878
00:42:11,120 --> 00:42:15,160
The layers have to be really
carefully brought together.

879
00:42:15,160 --> 00:42:17,480
All is good, all is good,
all is colourful, all is pretty.

880
00:42:17,480 --> 00:42:20,720
Once isomalt is in those hearts,
I can start assembling.

881
00:42:20,720 --> 00:42:21,960
My money's on Abdul.

882
00:42:21,960 --> 00:42:23,400
The rocket? That looks quite...

883
00:42:23,400 --> 00:42:25,240
It does look amazing,
quite spindly.

884
00:42:25,240 --> 00:42:28,400
I'm almost done now.
There's the last pieces.

885
00:42:28,400 --> 00:42:30,720
I just think he's so precise,

886
00:42:30,720 --> 00:42:32,800
organised and it's a really
good idea.

887
00:42:32,800 --> 00:42:36,200
I mean, then you've got Sandro
building, well, essentially Big Ben

888
00:42:36,200 --> 00:42:37,320
with all the bits.

889
00:42:37,320 --> 00:42:39,720
I would be surprised if Sandro
finishes, though,

890
00:42:39,720 --> 00:42:41,440
because it's just so complicated.

891
00:42:41,440 --> 00:42:45,920
I'm sure he'll finish it,
but to what level of finesse?

892
00:42:45,920 --> 00:42:47,920
They keep underestimating me.

893
00:42:47,920 --> 00:42:50,200
I'm being ambitious with it.
I'm going for it.

894
00:42:50,200 --> 00:42:51,720
I'm going for perfection.

895
00:42:53,680 --> 00:42:57,840
Just 90 minutes remain.

896
00:42:57,840 --> 00:42:59,000
That's the last one.

897
00:42:59,000 --> 00:43:01,840
That should be enough for
the whole entire helix.

898
00:43:01,840 --> 00:43:03,160
Come on sugar, cook.

899
00:43:03,160 --> 00:43:04,720
I'm using the caramel to just glue

900
00:43:04,720 --> 00:43:07,640
the structure together cos
caramel's really strong.

901
00:43:07,640 --> 00:43:09,520
I have to start assembling.

902
00:43:09,520 --> 00:43:13,320
This is the most
nerve-breaking part.

903
00:43:15,960 --> 00:43:17,760
My hands are shaking.

904
00:43:17,760 --> 00:43:22,400
Oh, this one's not meeting.
Move! Move quickly!

905
00:43:22,400 --> 00:43:23,960
That's better.

906
00:43:23,960 --> 00:43:27,000
I am glueing this main structure
together now.

907
00:43:27,000 --> 00:43:30,080
This is gonna be
the central pole of the helix.

908
00:43:30,080 --> 00:43:32,400
It has to be super straight,

909
00:43:32,400 --> 00:43:36,720
so it is how precisely I can arrange
this together,

910
00:43:36,720 --> 00:43:41,360
so that it wouldn't fall down.
No room for wonkiness.

911
00:43:41,360 --> 00:43:43,920
But while Syabira's, Sandro's...

912
00:43:43,920 --> 00:43:45,760
Africa's sticking just fine.

913
00:43:45,760 --> 00:43:48,560
...and Janusz's structures
take shape...

914
00:43:48,560 --> 00:43:50,040
Yep.

915
00:43:50,040 --> 00:43:51,920
...Abdul's still baking.

916
00:43:51,920 --> 00:43:53,840
That's the last one that's going in.

917
00:43:53,840 --> 00:43:56,440
I'm just gonna do my decorations
as quick as possible.

918
00:43:56,440 --> 00:43:58,680
I am running behind.

919
00:44:00,120 --> 00:44:02,080
Time, time, time again.

920
00:44:04,200 --> 00:44:07,680
Bakers, you have one hour left!

921
00:44:07,680 --> 00:44:09,600
Stress. Right.

922
00:44:09,600 --> 00:44:11,120
These are the chromosome.

923
00:44:13,840 --> 00:44:15,960
Just making my marzipan decoration -

924
00:44:15,960 --> 00:44:18,440
my stars and planets
and astronauts -

925
00:44:18,440 --> 00:44:20,560
and then start assembling it.

926
00:44:20,560 --> 00:44:22,560
Oh, it's taking shape, isn't it?

927
00:44:22,560 --> 00:44:24,720
And what's the purpose
of having this cup here?

928
00:44:24,720 --> 00:44:28,160
It's gonna hold what I'm about
to put on.

929
00:44:28,160 --> 00:44:29,840
It's all good. It's all good.

930
00:44:32,720 --> 00:44:34,120
Ooh!

931
00:44:34,120 --> 00:44:35,880
This cup's not great, innit?

932
00:44:35,880 --> 00:44:40,120
No. I nearly had a moment there.

933
00:44:40,120 --> 00:44:44,080
I'm doing the double helix.
It's gonna spiral to the top.

934
00:44:54,800 --> 00:44:57,040
I'm just trying to make sure
they're all vertical,

935
00:44:57,040 --> 00:44:58,880
all straight,

936
00:44:58,880 --> 00:45:01,000
and also make sure my caramel
doesn't burn.

937
00:45:01,000 --> 00:45:02,160
Making more glue.

938
00:45:04,440 --> 00:45:06,280
My eyes are burning.

939
00:45:08,480 --> 00:45:11,640
What a different life it would be
if you were that tall.

940
00:45:11,640 --> 00:45:15,640
I like your little purple gloves.

941
00:45:15,640 --> 00:45:17,920
You look like a Batman villain.

942
00:45:19,440 --> 00:45:21,440
So, I have the flat edges

943
00:45:21,440 --> 00:45:26,480
and now it's just time
to start sticking them together.

944
00:45:26,480 --> 00:45:29,160
Seems to be holding really well
at the moment.

945
00:45:31,840 --> 00:45:35,120
So, this is the London Eye.
It's custard and rhubarb.

946
00:45:35,120 --> 00:45:37,640
That's not gonna hold.
It's too weighty.

947
00:45:42,120 --> 00:45:45,120
Oh, this is huge!
This is what it's about right.

948
00:45:45,120 --> 00:45:48,040
I'm gonna do a lot of pipework now. Pipework.

949
00:45:48,040 --> 00:45:50,760
Pipework, make the dreams work.
Everyone's dug in deep,

950
00:45:50,760 --> 00:45:52,160
pulling off some business.

951
00:45:52,160 --> 00:45:54,440
I mean, Janusz's one looks
like perfection.

952
00:45:54,440 --> 00:45:57,160
Beautiful, isn't it?
You can't even see the caramel.

953
00:45:57,160 --> 00:45:59,400
Look at my caramel mess,
but I'm gonna hide this.

954
00:45:59,400 --> 00:46:01,040
Get in the zone, get in the groove.

955
00:46:01,040 --> 00:46:04,440
Got an amazing structure.
Now make it look pretty.

956
00:46:05,920 --> 00:46:08,640
Bakers, you have half-an-hour left!

957
00:46:08,640 --> 00:46:10,520
Nearly there with the assembly

958
00:46:10,520 --> 00:46:14,240
and then move on with some of
the decoration.

959
00:46:14,240 --> 00:46:17,560
My royal icing is
Brighton Gin-flavoured.

960
00:46:17,560 --> 00:46:19,040
Janusz, I need some help.

961
00:46:19,040 --> 00:46:23,200
Syabira, I'm coming.
What do you need me to do?

962
00:46:23,200 --> 00:46:24,800
I need to put this
on the top here.

963
00:46:24,800 --> 00:46:26,600
I'm not sure if it's stable enough.

964
00:46:26,600 --> 00:46:29,400
OK. Gonna lift it and you help.

965
00:46:29,400 --> 00:46:30,760
I'm gonna hold the...

966
00:46:33,600 --> 00:46:35,480
I'm holding the biscuit
on the bottom.

967
00:46:35,480 --> 00:46:37,360
Yeah, can you hold it?

968
00:46:41,040 --> 00:46:43,400
Yep. Crazy Syabira, of course.

969
00:46:43,400 --> 00:46:46,240
I'm just doing some pipework.

970
00:46:46,240 --> 00:46:52,520
Just to add some decor
and definition to some of the bits.

971
00:46:52,520 --> 00:46:54,920
So far, so good. I have just
the final top bit left now

972
00:46:54,920 --> 00:46:56,640
and then I'll go back
to my marzipan.

973
00:46:56,640 --> 00:47:00,280
Colour them, stick them,
finish this, finish this.

974
00:47:00,280 --> 00:47:02,440
My marzipan's falling off!

975
00:47:02,440 --> 00:47:05,920
After I've finished my hearts,
I will get piping.

976
00:47:05,920 --> 00:47:09,040
Every single heart needs to have
a white outline.

977
00:47:09,040 --> 00:47:11,920
That's the isomalt, to bring some
colour, cos I'm gonna do blue,

978
00:47:11,920 --> 00:47:15,320
white and red for the flags.
It's coming together.

979
00:47:15,320 --> 00:47:18,080
But I'm trying to cover up
the imperfections.

980
00:47:18,080 --> 00:47:20,520
I need to show that I can
finish things off.

981
00:47:20,520 --> 00:47:23,360
Bakers, you only have
five minutes left.

982
00:47:23,360 --> 00:47:26,280
Lots to do, lots to do.

983
00:47:26,280 --> 00:47:29,720
These look an absolute mess though.

984
00:47:31,920 --> 00:47:34,720
This is marzipan
with ground pistachios.

985
00:47:34,720 --> 00:47:37,320
I'm stamping the letters of the DNA.

986
00:47:37,320 --> 00:47:43,680
The code in the genome contains four
different letters - G, C, T and A.

987
00:47:43,680 --> 00:47:45,280
You all right?
Getting a bit stressed.

988
00:47:45,280 --> 00:47:47,800
Got enough time? Hmm. Doubt it.

989
00:47:47,800 --> 00:47:51,480
I'll do what I can do though.
I'm not gonna give up.

990
00:47:56,280 --> 00:47:59,120
How long do we have left?
You have one minute left.

991
00:48:01,520 --> 00:48:04,840
Isomalt is gonna go on.
Blue, where's the blue?

992
00:48:04,840 --> 00:48:06,560
Where's the blue gone?

993
00:48:10,680 --> 00:48:12,520
I wish I had royal icing.

994
00:48:12,520 --> 00:48:15,560
That's the red.

995
00:48:19,960 --> 00:48:21,640
Hasn't come out how I wanted it.

996
00:48:21,640 --> 00:48:23,400
This one keeps drooping down.

997
00:48:23,400 --> 00:48:27,040
OK, bakers, your time is up.

998
00:48:27,040 --> 00:48:29,320
And breathe.

999
00:48:29,320 --> 00:48:32,240
And we can breathe as well now. God.

1000
00:48:32,240 --> 00:48:37,040
Whoa, man! You pulled off the DNA.
High five. Look at that!

1001
00:48:37,040 --> 00:48:39,320
Beautiful.

1002
00:48:39,320 --> 00:48:41,040
I hope it didn't fall down though.

1003
00:48:41,040 --> 00:48:43,280
No, no, no, no. Don't say that.

1004
00:48:44,520 --> 00:48:45,920
There is more that I could've done.

1005
00:48:45,920 --> 00:48:48,640
But I'm happy with how it
turned out.

1006
00:48:51,400 --> 00:48:54,000
My red sugar just fell off.

1007
00:48:54,000 --> 00:48:55,200
Oh, no.

1008
00:49:00,960 --> 00:49:05,560
It's time to judge
the bakers' show-stopping krokans.

1009
00:49:05,560 --> 00:49:08,560
Abdul, would you like to bring up
your Showstopper, please?

1010
00:49:08,560 --> 00:49:10,240
Oh, my hands are
so sweaty right now.

1011
00:49:10,240 --> 00:49:12,320
Please don't drop that!

1012
00:49:17,040 --> 00:49:18,280
I think it looks

1013
00:49:18,280 --> 00:49:20,440
absolutely magnificent.

1014
00:49:20,440 --> 00:49:23,040
And I love the little spaceman.

1015
00:49:23,040 --> 00:49:25,200
I think it looks great.
You've managed to achieve

1016
00:49:25,200 --> 00:49:27,400
the symmetry beautifully,
all the way down.

1017
00:49:27,400 --> 00:49:30,480
And you've got some nice detail in
there. I love the isomalt windows.

1018
00:49:30,480 --> 00:49:32,360
Very clever.

1019
00:49:32,360 --> 00:49:35,440
It does feel like vandalism,
breaking it up.

1020
00:49:35,440 --> 00:49:37,240
Breaking things like that!

1021
00:49:37,240 --> 00:49:40,040
All that work.

1022
00:49:40,040 --> 00:49:43,920
I think the biscuit's delicious.
It's almondy. It's chewy.

1023
00:49:43,920 --> 00:49:45,080
It's got a good colour.

1024
00:49:45,080 --> 00:49:47,080
So, all these are marzipan,
these little stars?

1025
00:49:47,080 --> 00:49:49,480
Yes. They're all orange marzipan.

1026
00:49:49,480 --> 00:49:53,640
Mmm. That's delicious. Is that
made with essence or with..?

1027
00:49:53,640 --> 00:49:55,280
There's orange zest in there...

1028
00:49:55,280 --> 00:49:57,440
Hmm. It tastes fresh.
...as well as some essence. Yeah.

1029
00:49:57,440 --> 00:50:00,120
That's really nice, that.
Abdul, I think you've done

1030
00:50:00,120 --> 00:50:02,880
a terrific job. Well done.
Thank you.

1031
00:50:11,120 --> 00:50:14,080
It's absolutely wonderful.

1032
00:50:14,080 --> 00:50:16,760
I think your design is amazing.
The colours are incredible.

1033
00:50:16,760 --> 00:50:19,320
And the chromosomes, are they
actually supporting

1034
00:50:19,320 --> 00:50:21,120
the whole structure? Yes.

1035
00:50:21,120 --> 00:50:23,120
It is just amazing.

1036
00:50:23,120 --> 00:50:26,640
I made the base
with almond krokan

1037
00:50:26,640 --> 00:50:29,400
and the top with pistachios krokan.

1038
00:50:32,040 --> 00:50:34,920
I think the flavours are all
absolutely spot-on,

1039
00:50:34,920 --> 00:50:38,680
but the baking varies.
Some of them are a little too dry.

1040
00:50:38,680 --> 00:50:41,680
The main stand bit is OK.
It's slightly chewy in the middle.

1041
00:50:41,680 --> 00:50:44,440
The pistachio tastes amazing.
The almond tastes amazing.

1042
00:50:44,440 --> 00:50:46,120
But they're both overbaked.

1043
00:50:47,120 --> 00:50:49,360
Thank you. Thanks, Syabira.

1044
00:51:04,680 --> 00:51:06,680
I think the bottom tier is
beautifully neat,

1045
00:51:06,680 --> 00:51:09,520
well executed, and the way you've
put the different colours

1046
00:51:09,520 --> 00:51:11,800
inside there,
I think it really works.

1047
00:51:11,800 --> 00:51:14,760
I just think it's slightly untidy
as you go up.

1048
00:51:14,760 --> 00:51:16,880
The hearts are pretty even.

1049
00:51:16,880 --> 00:51:19,640
These ones are closer together
than those ones.

1050
00:51:19,640 --> 00:51:21,560
Well, let's see what it
tastes like.

1051
00:51:30,640 --> 00:51:32,200
Mmm, delicious flavour.

1052
00:51:34,560 --> 00:51:37,720
I want to see if I can taste
the gin in the icing.

1053
00:51:37,720 --> 00:51:39,200
'Course you do!

1054
00:51:39,200 --> 00:51:41,600
Flavours are excellent.
They are a bit overbaked.

1055
00:51:41,600 --> 00:51:43,080
They're not chewy enough.

1056
00:51:43,080 --> 00:51:45,600
The best bit I've found was just
here, where it's a little bit

1057
00:51:45,600 --> 00:51:47,040
softer. But it's lost its crisp.

1058
00:51:47,040 --> 00:51:51,200
You've gone from slightly over
to slightly under.

1059
00:51:51,200 --> 00:51:54,320
And we're trying to look for
something bang in the middle.

1060
00:52:04,160 --> 00:52:06,080
I do like it. It's mad.

1061
00:52:06,080 --> 00:52:09,600
It's sort of all over the place,
like a Monty Python krokan.

1062
00:52:09,600 --> 00:52:12,960
We have the whole of Africa here.
The whole of Africa.

1063
00:52:12,960 --> 00:52:16,240
There's red and blue isomalt
for the UK flag,

1064
00:52:16,240 --> 00:52:18,440
but the red isomalt fell off.

1065
00:52:18,440 --> 00:52:20,800
It does look as if you've
overdone the caramel...

1066
00:52:20,800 --> 00:52:24,080
Most definitely.
...like it's almost burnt.

1067
00:52:27,480 --> 00:52:29,800
What's the tang in that?
That's rhubarb and custard.

1068
00:52:29,800 --> 00:52:32,040
Mmm. Wow, yeah.

1069
00:52:32,040 --> 00:52:34,280
Africa's raspberry
and the pistachio.

1070
00:52:36,760 --> 00:52:40,880
It's more raspberry than pistachio.
But the texture's beautiful.

1071
00:52:40,880 --> 00:52:43,800
I mean, every part has got
a softness to it,

1072
00:52:43,800 --> 00:52:46,400
which is exactly how it should be -
crispy on the outside,

1073
00:52:46,400 --> 00:52:48,120
soft on the inside.

1074
00:52:48,120 --> 00:52:50,000
Chewy, with flavour.

1075
00:52:50,000 --> 00:52:52,800
It's just a little bit
all over the place.

1076
00:52:52,800 --> 00:52:55,280
Yeah, I would've wanted it
a bit more finessed,

1077
00:52:55,280 --> 00:52:57,320
especially with being
the week it is.

1078
00:52:57,320 --> 00:52:59,960
Well done, Sandro.
Thank you, Sandro.

1079
00:53:02,200 --> 00:53:05,320
It wasn't as bad as
I thought it would go.

1080
00:53:05,320 --> 00:53:11,000
And, for once, Paul actually seemed
really impressed with the flavour.

1081
00:53:13,040 --> 00:53:18,440
Hopefully, I've done enough to save
myself a place in the finals.

1082
00:53:18,440 --> 00:53:21,880
I've got this feeling that
I am today in the bottom.

1083
00:53:21,880 --> 00:53:25,240
I know that patisserie is
my weakness, so it's gonna be

1084
00:53:25,240 --> 00:53:28,720
a challenging decision,
which one is going home.

1085
00:53:34,200 --> 00:53:36,720
Well, that was an amazing
Showstopper. Yeah.

1086
00:53:36,720 --> 00:53:38,480
All four did really well.

1087
00:53:38,480 --> 00:53:41,120
Syabira's helix looked extraordinary.

1088
00:53:41,120 --> 00:53:44,000
I mean, that is an insane idea,
right? Amazing.

1089
00:53:44,000 --> 00:53:45,400
The problem with that design is,

1090
00:53:45,400 --> 00:53:48,520
you've got small bits of biscuit,
so it was slightly over baked.

1091
00:53:48,520 --> 00:53:51,760
She won the Technical and had
a good Signature, didn't she?

1092
00:53:51,760 --> 00:53:55,840
Syabira has had a really good couple
of days. And the same with Abdul.

1093
00:53:55,840 --> 00:53:58,280
Fantastic. I thought his textures
were all spot-on.

1094
00:53:58,280 --> 00:54:00,760
It's Syabira or him,
isn't it, for Star Baker? Yeah.

1095
00:54:00,760 --> 00:54:03,800
But by the very virtue of the fact
we're talking about Syabira

1096
00:54:03,800 --> 00:54:05,440
and Abdul for Star Baker,

1097
00:54:05,440 --> 00:54:08,040
we are now looking at Janusz
and Sandro to go.

1098
00:54:08,040 --> 00:54:10,560
It comes down to little differences.

1099
00:54:10,560 --> 00:54:14,480
Can I just say as well, this is
the worst time to go home?

1100
00:54:14,480 --> 00:54:17,000
But one of them has to. Yeah.

1101
00:54:20,400 --> 00:54:21,400
Let's hold hands.

1102
00:54:28,520 --> 00:54:32,520
It's inconceivable to think that
we will be saying goodbye to

1103
00:54:32,520 --> 00:54:34,320
one of you, but we will.

1104
00:54:34,320 --> 00:54:36,800
Three of you have made it
to the final

1105
00:54:36,800 --> 00:54:38,760
and one of you is Star Baker.

1106
00:54:38,760 --> 00:54:41,040
And this week, the Star Baker is...

1107
00:54:45,840 --> 00:54:50,080
Congratulations, Abdul. APPLAUSE

1108
00:54:54,800 --> 00:54:58,800
That means I've got the horrible,
horrible job of announcing

1109
00:54:58,800 --> 00:55:00,960
the person who is leaving us,

1110
00:55:00,960 --> 00:55:04,080
and this is just the worst time
to go home.

1111
00:55:06,000 --> 00:55:12,240
But the person who's leaving us
this week is...

1112
00:55:20,400 --> 00:55:21,680
...Janusz.

1113
00:55:27,320 --> 00:55:29,960
Doesn't surprise me.

1114
00:55:32,400 --> 00:55:34,640
And Janusz is leaving the tent!

1115
00:55:34,640 --> 00:55:37,960
You are a really good baker.
You're not only a good baker,

1116
00:55:37,960 --> 00:55:39,880
you're such a lovely guy.

1117
00:55:39,880 --> 00:55:41,000
I am not upset.

1118
00:55:41,000 --> 00:55:43,560
The best three bakers are left, clearly.

1119
00:55:43,560 --> 00:55:46,240
We're going to miss you so much.
I know.

1120
00:55:46,240 --> 00:55:50,120
It was an amazing time
with amazing people.

1121
00:55:50,120 --> 00:55:53,000
Guys, you're in the final!

1122
00:55:53,000 --> 00:55:55,360
I don't know, man. It's crazy.
It's just crazy.

1123
00:55:55,360 --> 00:56:00,520
In the final and just Star Baker
as well, like... unbelievable.

1124
00:56:00,520 --> 00:56:03,920
Well done, mate. Thank you.
See you in the final.

1125
00:56:03,920 --> 00:56:05,320
This is just awesome to see

1126
00:56:05,320 --> 00:56:08,000
because it just shows that
I have been improving

1127
00:56:08,000 --> 00:56:11,600
and this gives me confidence that
I belong with the other two bakers.

1128
00:56:11,600 --> 00:56:13,440
You did so well. Thank you.

1129
00:56:13,440 --> 00:56:16,840
I'm very happy. It means everything.

1130
00:56:16,840 --> 00:56:20,040
It's something that
I wouldn't think I could achieve.

1131
00:56:20,040 --> 00:56:22,480
Congratulations. That was close.

1132
00:56:28,920 --> 00:56:33,320
I'm relieved. I'm happy that Paul
and Prue see something to be able to

1133
00:56:33,320 --> 00:56:35,280
hold me a space for the final.

1134
00:56:35,280 --> 00:56:36,880
Congrats!

1135
00:56:36,880 --> 00:56:39,360
That's just where
I wanted to get to.

1136
00:56:41,800 --> 00:56:43,800
Yeah.

1137
00:56:45,480 --> 00:56:47,120
Yeah.

1138
00:56:47,120 --> 00:56:50,160
Happy tears.

1139
00:56:50,160 --> 00:56:51,200
Oh, mad.

1140
00:56:54,280 --> 00:56:55,440
Next time...

1141
00:56:55,440 --> 00:56:59,360
I'd like to invite the three
finalists to come and join us here.

1142
00:56:59,360 --> 00:57:04,560
This is the calm before
the storm. Going to get messy.

1143
00:57:04,560 --> 00:57:07,160
The winner... They are overcooked.

1144
00:57:07,160 --> 00:57:11,240
Oh, man. My bread! I don't
know if you're baked, mate.

1145
00:57:11,240 --> 00:57:13,080
...of The Great British Bake Off...

1146
00:57:13,080 --> 00:57:14,520
Stress!

1147
00:57:14,520 --> 00:57:19,040
How many minutes do we have left?
I can feel myself shaking over here.

1148
00:57:19,040 --> 00:57:21,680
Please, please, please don't.
...is...

1149
00:57:23,080 --> 00:57:25,840
Are you a Star Baker in the making?

1150
00:57:25,840 --> 00:57:30,680
If you'd like to apply for the next
series of Bake Off, visit...

1151
00:57:35,120 --> 00:57:38,200
Subtitles by Red Bee Media