1
00:00:00,501 --> 00:00:03,051
Hey, everyone!
Welcome to the finals!
2
00:00:03,045 --> 00:00:05,545
To show you how excited
we are about this week's bake,
3
00:00:05,547 --> 00:00:10,177
Ellie is going to jump out
of this cake in three, two...
4
00:00:10,177 --> 00:00:12,347
Hey, Zach, what are you doing?
5
00:00:13,388 --> 00:00:16,138
I-- I was, I thought you were
going to jump out of the cake.
6
00:00:16,141 --> 00:00:18,981
Nobody ever told me anything
about jumping out of a cake.
7
00:00:18,977 --> 00:00:20,437
Great, well now what do we do?
8
00:00:20,437 --> 00:00:22,767
- We'll have to improvise, Zach.
- Okay, uh...
9
00:00:22,773 --> 00:00:27,113
So, to show how excited
we are about this week's bake,
10
00:00:27,110 --> 00:00:29,450
Ellie is going to jump
into the cake.
11
00:00:30,405 --> 00:00:32,525
Yes, I am.
I'm going to jump into the cake.
12
00:00:32,533 --> 00:00:34,033
Just as we discussed.
13
00:00:34,034 --> 00:00:36,084
- So, inside...
- In three...
14
00:00:36,078 --> 00:00:38,288
- I'm supposed to actually--
- Nope, left leg, in three...
15
00:00:38,288 --> 00:00:40,208
I can't, I'm afraid
this is going to collapse.
16
00:00:40,207 --> 00:00:41,627
- ...two...
- Is this going to hold me?
17
00:00:41,625 --> 00:00:44,625
- ...and...
- [groans] Okay! I'm in, I'm in!
18
00:00:44,628 --> 00:00:45,798
Shut the door, Zach.
19
00:00:45,796 --> 00:00:51,176
Welcome to The Great American
Baking Show!
20
00:00:54,888 --> 00:00:55,848
[Ellie] Did he say it?
21
00:00:55,848 --> 00:00:57,308
- [knocking]
- I can't hear anything.
22
00:00:57,307 --> 00:00:59,477
Hooray!
23
00:01:01,728 --> 00:01:03,438
I didn't have access to that.
24
00:01:05,107 --> 00:01:06,527
It got on me.
25
00:01:08,235 --> 00:01:10,235
[thunder rumbles]
26
00:01:11,154 --> 00:01:13,324
[narrator] In the beginning,
there were nine.
27
00:01:13,323 --> 00:01:15,993
- Son of a biscuit... okay.
- [moans]
28
00:01:15,993 --> 00:01:17,123
My cakes are squashed.
29
00:01:17,119 --> 00:01:19,249
[narrator] Now, only
three remain.
30
00:01:19,246 --> 00:01:20,956
- Here we go.
- Last time.
31
00:01:20,956 --> 00:01:22,876
[Paul] We've three-star bakers
in the final.
32
00:01:22,875 --> 00:01:24,915
I cannot call it,
it's going to be really tight.
33
00:01:24,918 --> 00:01:27,248
Dyana has been really good.
34
00:01:27,254 --> 00:01:29,264
It's one of the best illusion
cakes I've seen for a while.
35
00:01:29,256 --> 00:01:32,466
- [sighs]
- It has been a long, hard road.
36
00:01:32,467 --> 00:01:33,427
I've seen better days.
37
00:01:33,427 --> 00:01:36,097
[strained laughter]
...with Paul Hollywood, I can't.
38
00:01:36,096 --> 00:01:38,516
[Paul] From the steamed buns
to the fougasse, to the milk,
39
00:01:38,515 --> 00:01:39,725
sorry, I've got
to give you this.
40
00:01:39,725 --> 00:01:41,845
[exclaims]
41
00:01:42,895 --> 00:01:44,605
Sarah came from nowhere.
42
00:01:44,605 --> 00:01:46,565
[Paul] Not quite strong enough,
or too strong.
43
00:01:46,565 --> 00:01:48,065
Or it needs more ginger,
44
00:01:48,066 --> 00:01:49,186
or it needs to be thicker
or thinner.
45
00:01:49,193 --> 00:01:52,743
And she's now won
Star Baker twice.
46
00:01:52,738 --> 00:01:53,738
Pretty well a slam dunk.
47
00:01:53,739 --> 00:01:54,909
I would say that was
a slam dunk, yeah.
48
00:01:54,907 --> 00:01:56,617
[laughs]
49
00:01:56,617 --> 00:01:58,237
I think have earned my
place in the final.
50
00:01:58,243 --> 00:02:01,003
- [Prue] It's enchanting.
- Oh, fantastic, oh, great.
51
00:02:00,996 --> 00:02:03,666
I'm finally agreeing
that I deserve to be here
52
00:02:03,999 --> 00:02:05,079
and I'm in the right place.
53
00:02:05,083 --> 00:02:07,383
Martin is very steady, he's been
54
00:02:07,377 --> 00:02:10,087
the most consistent
of our bakers.
55
00:02:10,088 --> 00:02:11,968
I'm here.
56
00:02:11,965 --> 00:02:13,585
I still can't believe it.
57
00:02:13,592 --> 00:02:15,432
I was worried
that I peaked early
58
00:02:15,427 --> 00:02:16,887
getting Star Baker
on the first challenge.
59
00:02:16,887 --> 00:02:19,387
That's a beautiful cookie there.
60
00:02:19,389 --> 00:02:21,809
My mouth's still watering
because it wants another bite.
61
00:02:21,808 --> 00:02:24,898
Did I believe in myself enough?
Probably not.
62
00:02:24,895 --> 00:02:26,975
It's simple. Too simple.
63
00:02:26,980 --> 00:02:28,900
But, as the weeks
went on I said,
64
00:02:29,316 --> 00:02:31,276
I can do this.
65
00:02:31,276 --> 00:02:33,276
I can do this, let's go.
66
00:02:33,278 --> 00:02:35,948
[narrator]
Only three challenges remain
67
00:02:35,948 --> 00:02:38,278
before one is crowned the winner
68
00:02:38,283 --> 00:02:41,083
of The Great American
Baking Show.
69
00:02:41,078 --> 00:02:42,828
It's going be very exciting.
70
00:02:42,829 --> 00:02:44,459
I have no idea
who's going to win.
71
00:02:46,333 --> 00:02:49,133
Bakers! Welcome back
to the tent.
72
00:02:49,586 --> 00:02:52,126
Now I must say, it wouldn't
be a finale
73
00:02:52,130 --> 00:02:55,300
if there weren't heavy rain
and flash flooding.
74
00:02:56,051 --> 00:02:58,101
So we've brought that for today.
75
00:02:58,095 --> 00:03:00,885
It seems like just yesterday
76
00:03:00,889 --> 00:03:02,719
you guys were just
amateur bakers
77
00:03:02,724 --> 00:03:06,314
in the tent for the first time,
and now look at you!
78
00:03:06,311 --> 00:03:08,901
You're still amateur bakers,
79
00:03:08,897 --> 00:03:10,607
but, you've made it
to the finals.
80
00:03:10,607 --> 00:03:12,817
You should all be really
proud of yourselves,
81
00:03:12,818 --> 00:03:14,648
and for today's signature challenge,
82
00:03:14,653 --> 00:03:16,953
the judges are asking you
to make
83
00:03:16,947 --> 00:03:19,237
12 identical filled snack cakes.
84
00:03:19,241 --> 00:03:22,201
Think of these
as elevated versions
85
00:03:22,202 --> 00:03:24,502
of your favorite snack cake
as a kid.
86
00:03:24,496 --> 00:03:27,326
Basically, fancy Twinkies.
87
00:03:27,332 --> 00:03:29,132
The choice of flavors
in your sponge
88
00:03:29,126 --> 00:03:30,496
and filling is up to you,
89
00:03:30,502 --> 00:03:33,342
but you must include a
decorative element.
90
00:03:33,338 --> 00:03:36,678
The judges will be looking
for exquisite decoration
91
00:03:36,675 --> 00:03:40,545
and perfectly balanced flavors
and textures.
92
00:03:40,554 --> 00:03:43,394
You have two hours.
93
00:03:43,390 --> 00:03:44,980
On your marks...
94
00:03:44,975 --> 00:03:46,135
Get set...
95
00:03:46,143 --> 00:03:47,393
[both] Bake!
96
00:03:52,149 --> 00:03:53,439
[Paul] I'm really excited
about the final.
97
00:03:53,442 --> 00:03:55,532
We've got three amazing bakers
in the tent
98
00:03:55,527 --> 00:03:57,147
and it's going to be
a great day.
99
00:03:57,154 --> 00:03:59,164
Son of a... [laughs]
100
00:03:59,156 --> 00:04:02,406
Does anyone have a
spare egg? Thanks.
101
00:04:02,409 --> 00:04:06,709
The snack cake has to be based
on a childhood favorite snack.
102
00:04:06,705 --> 00:04:09,415
Now, Sarah, Martin and Dyana
103
00:04:09,416 --> 00:04:11,166
have to produce
an ultimate bake.
104
00:04:11,168 --> 00:04:13,958
Their ultimate snack cake
has to look amazing,
105
00:04:13,962 --> 00:04:17,592
taste amazing, be the
same throughout.
106
00:04:18,217 --> 00:04:22,297
I really don't want to replicate
the stuff you buy in a box.
107
00:04:22,304 --> 00:04:24,434
I want it to be really special,
108
00:04:24,431 --> 00:04:26,521
the sort of thing
that you could see
109
00:04:26,517 --> 00:04:28,937
in a French patisserie window.
110
00:04:28,936 --> 00:04:32,936
Final signature, feeling good,
I, uh, got all the nerves out
111
00:04:32,940 --> 00:04:36,190
by breaking three
eggs on my bench,
112
00:04:36,193 --> 00:04:37,953
so feeling good,
113
00:04:38,153 --> 00:04:39,703
just going
to make it happen today.
114
00:04:39,696 --> 00:04:40,906
Going to make it happen today.
115
00:04:41,949 --> 00:04:43,279
Morning, Sarah.
116
00:04:43,283 --> 00:04:44,283
Good morning, Paul,
good morning, Prue.
117
00:04:44,284 --> 00:04:45,914
- Welcome to the final.
- Thank you.
118
00:04:45,911 --> 00:04:47,831
- Nervous?
- A little.
119
00:04:47,829 --> 00:04:49,619
Tell us all about
your snack cake.
120
00:04:49,748 --> 00:04:52,418
So this is based off of
Entenmann's pastries
121
00:04:52,417 --> 00:04:54,997
which is a regional bakery
in the States.
122
00:04:55,003 --> 00:04:57,843
The favorites of my household
were the cinnamon crumb cake
123
00:04:58,215 --> 00:05:00,585
and for me, my favorite was
the chocolate covered doughnuts.
124
00:05:00,592 --> 00:05:02,302
Which was
potentially controversial
125
00:05:02,302 --> 00:05:03,682
because they don't taste
very good.
126
00:05:03,679 --> 00:05:04,849
[laughs]
127
00:05:04,847 --> 00:05:06,637
Well, children tend
to like rubbish.
128
00:05:06,640 --> 00:05:07,930
[Sarah laughs]
129
00:05:07,933 --> 00:05:10,143
[Ellie] Sarah is elevating
her snack cakes
130
00:05:10,269 --> 00:05:12,859
with a brown sugar
genoise sponge
131
00:05:12,855 --> 00:05:15,395
and a cinnamon
mascarpone cream cheese
132
00:05:15,399 --> 00:05:16,979
filling, which will double
as icing.
133
00:05:16,984 --> 00:05:18,904
She'll cover her cakes
with a chocolate
134
00:05:18,902 --> 00:05:20,902
mirror glaze and toasted pecans.
135
00:05:20,904 --> 00:05:22,614
- Quite a lot of work. Yeah.
- Yes.
136
00:05:22,614 --> 00:05:23,954
- Good luck. Thank you.
- Thanks.
137
00:05:23,949 --> 00:05:25,949
- Good luck, Sarah.
- Thanks, Ellie.
138
00:05:26,952 --> 00:05:32,172
So this is based on
a raspberry zinger
139
00:05:32,165 --> 00:05:34,205
and a snowball.
140
00:05:34,209 --> 00:05:36,879
I'm actually super excited
about this recipe too because
141
00:05:36,879 --> 00:05:39,509
my husband doesn't
really have a sweet tooth,
142
00:05:39,506 --> 00:05:41,426
which is strange living with me.
143
00:05:41,425 --> 00:05:43,635
But, um, he does love this cake
144
00:05:43,635 --> 00:05:45,715
and so I'm excited
to be making it
145
00:05:45,721 --> 00:05:47,221
on my last signature
in the tent.
146
00:05:47,848 --> 00:05:50,388
[Zach] Dyana's grown up version
of her favorite snack cakes
147
00:05:50,517 --> 00:05:51,597
will feature a coconut
148
00:05:51,727 --> 00:05:53,897
and lime flavored sponge covered
149
00:05:53,896 --> 00:05:55,556
with raspberry
and white chocolate.
150
00:05:55,564 --> 00:05:57,734
They'll be dusted with
desiccated coconut
151
00:05:57,733 --> 00:06:00,903
and topped with coconut rum,
cream and fresh raspberries.
152
00:06:00,903 --> 00:06:03,743
Now these snack cakes
that you're basing them on...
153
00:06:03,739 --> 00:06:04,949
Yes.
154
00:06:04,948 --> 00:06:05,948
Tell me about them because
155
00:06:05,949 --> 00:06:06,869
I didn't know anything
about them.
156
00:06:06,867 --> 00:06:10,037
Okay, so I'm going to do a play
157
00:06:10,037 --> 00:06:12,537
on a raspberry
coconut cake that is
158
00:06:12,539 --> 00:06:14,459
rolled in raspberry jam
159
00:06:14,458 --> 00:06:16,458
and then tossed
in desiccated coconut.
160
00:06:16,460 --> 00:06:19,630
I think it's similar to, uh,
an Australian cake.
161
00:06:19,630 --> 00:06:21,380
- A Lambert, uh...
- Ye-- Yes.
162
00:06:21,381 --> 00:06:23,221
- [Dyana] What is the word?
- Uh...
163
00:06:24,176 --> 00:06:25,546
[Dyana giggles]
164
00:06:25,552 --> 00:06:27,512
Uh-oh, did I stump you,
Paul? [laugh]
165
00:06:27,513 --> 00:06:28,723
Yeah.
166
00:06:28,722 --> 00:06:30,642
- Historical moment here.
- [Paul] La-- Lam...
167
00:06:30,641 --> 00:06:32,021
Lamington. That's the one, yeah.
168
00:06:32,017 --> 00:06:33,097
Lamington. Yes.
169
00:06:33,101 --> 00:06:34,691
Well, that doesn't help me because
170
00:06:34,686 --> 00:06:35,976
I didn't know about Australia.
171
00:06:35,979 --> 00:06:37,609
[all laugh]
172
00:06:38,482 --> 00:06:41,402
My sponge is pistachio.
173
00:06:41,401 --> 00:06:44,611
So pistachio on pistachios,
pistachio flour,
174
00:06:44,613 --> 00:06:47,283
and roasted pistachio oil
to give it really good flavor.
175
00:06:47,282 --> 00:06:49,622
So it's triple pistachio, basically.
176
00:06:49,618 --> 00:06:52,158
[Ellie]
Alongside a pistachio sponge
177
00:06:52,162 --> 00:06:54,292
and a coating of chopped pistachios,
178
00:06:54,289 --> 00:06:57,579
Martin is adding a layer
of Amarina cherry buttercream
179
00:06:57,584 --> 00:06:59,674
and decorating his snack cakes
180
00:06:59,670 --> 00:07:00,840
with cherry powder
zebra stripes.
181
00:07:00,838 --> 00:07:03,668
So going into the final,
how are you feeling?
182
00:07:03,674 --> 00:07:05,184
Nervous? Excited?
183
00:07:05,175 --> 00:07:07,715
A little bit of both, you know?
184
00:07:07,719 --> 00:07:09,559
I have so much fun in here,
that I'm--
185
00:07:09,555 --> 00:07:11,175
Well, we need to put
a stop to all that.
186
00:07:11,181 --> 00:07:12,391
[all laugh]
187
00:07:12,391 --> 00:07:14,431
- That's ridiculous.
- No fun.
188
00:07:14,434 --> 00:07:16,234
You're not mean to be here
to have fun.
189
00:07:16,228 --> 00:07:17,438
You meant to be here to bake.
190
00:07:17,437 --> 00:07:20,067
I need to be precise and exact.
191
00:07:20,065 --> 00:07:22,435
- [Paul] Yeah. It's the final.
- Yes, I know.
192
00:07:22,442 --> 00:07:24,532
- Good luck, Martin.
- Thank you.
193
00:07:28,198 --> 00:07:31,988
I didn't do the best rolled cake
in the cake technical,
194
00:07:31,994 --> 00:07:34,874
um, but we're going to try
and have a little redemption
195
00:07:34,872 --> 00:07:37,082
on rolling cakes today.
196
00:07:37,082 --> 00:07:39,542
And then we go into the oven.
197
00:07:39,543 --> 00:07:41,213
So that's going
to bake really quickly,
198
00:07:41,211 --> 00:07:42,711
like eight to ten minutes.
199
00:07:43,380 --> 00:07:46,050
[Zach] With their sponges
taking so little time to bake,
200
00:07:46,049 --> 00:07:49,389
our bakers must get onto
their fillings straight away.
201
00:07:50,429 --> 00:07:53,389
[Martin] My buttercream,
it's a French buttercream
202
00:07:53,390 --> 00:07:56,690
and part of it, I'm gonna put
chopped Amarena cherries in it
203
00:07:56,685 --> 00:07:58,685
to really
give it that burst of flavor.
204
00:07:59,229 --> 00:08:01,609
Is there anything you've always
wanted to do
205
00:08:01,607 --> 00:08:04,647
during a signature challenge
but haven't had a chance yet?
206
00:08:05,611 --> 00:08:06,821
I would love a handshake.
207
00:08:06,820 --> 00:08:08,360
- Hey.
- [laughs]
208
00:08:10,532 --> 00:08:12,582
I'm going to move on to
209
00:08:12,576 --> 00:08:14,576
the filling
for the cake right now.
210
00:08:14,578 --> 00:08:17,618
My mom was a great baker,
211
00:08:17,623 --> 00:08:20,003
so she was always baking
cake pies, whatever.
212
00:08:20,000 --> 00:08:21,790
As soon as I was big enough
213
00:08:21,793 --> 00:08:23,343
to get on the counter
and crack the eggs,
214
00:08:23,337 --> 00:08:24,757
that's where I started.
215
00:08:25,923 --> 00:08:27,673
[Sarah] So I'm working
on the filling
216
00:08:27,674 --> 00:08:31,894
in here I've got cream cheese,
ground cinnamon.
217
00:08:32,262 --> 00:08:34,102
Have to have it in there
218
00:08:34,097 --> 00:08:35,267
because it's
a cinnamon crumb cake.
219
00:08:35,265 --> 00:08:38,225
There is like loads
of nostalgia connected to this,
220
00:08:38,227 --> 00:08:40,187
these bakes that I'm
basing mine off of.
221
00:08:40,187 --> 00:08:42,057
You know, we had these
snack cakes all the time
222
00:08:42,064 --> 00:08:44,364
at like, after church
every Sunday.
223
00:08:44,358 --> 00:08:46,688
My husband also grew
up with these cakes.
224
00:08:48,570 --> 00:08:50,320
I mean, I do think we have
225
00:08:50,322 --> 00:08:52,032
three amazing bakers
in the tent.
226
00:08:52,032 --> 00:08:54,372
I think the surprise
has been Sarah,
227
00:08:54,368 --> 00:08:55,658
who's really come forward.
228
00:08:55,661 --> 00:08:58,541
I love to see Dyana
because she works so fast,
229
00:08:58,539 --> 00:08:59,869
always seems to be in a hurry,
230
00:09:00,249 --> 00:09:03,289
whereas Martin, is so
cool and relaxed.
231
00:09:03,794 --> 00:09:07,094
But have we asked a lot of them,
though, in two hours?
232
00:09:07,089 --> 00:09:08,759
[Prue] I mean, of course,
we want them
233
00:09:08,757 --> 00:09:09,837
to be beautifully decorated
234
00:09:09,842 --> 00:09:12,222
and we want this cake to be
really beautifully made.
235
00:09:12,219 --> 00:09:13,259
[Paul] Hmm.
236
00:09:13,262 --> 00:09:16,562
But I'd rather have something
that's absolutely perfectly made
237
00:09:16,557 --> 00:09:18,427
and elegant and beautiful.
238
00:09:18,433 --> 00:09:20,603
Than something
was hugely complicated
239
00:09:20,602 --> 00:09:22,272
and they don't manage
to finish it nicely.
240
00:09:22,604 --> 00:09:24,694
And I mean just judging them
241
00:09:24,690 --> 00:09:25,980
on the quality
of what they've baked.
242
00:09:25,983 --> 00:09:28,033
I think that's the point
of the final.
243
00:09:38,120 --> 00:09:41,160
Our bakers are deep into
their final signature challenge,
244
00:09:41,164 --> 00:09:44,044
and it's time for their cakes
to come out of the oven.
245
00:09:44,793 --> 00:09:46,633
Little concerned about the cake.
246
00:09:46,628 --> 00:09:49,258
Some of them felt really great
and then some of them
247
00:09:49,256 --> 00:09:50,876
felt different
and I don't understand
248
00:09:50,883 --> 00:09:52,843
why that is other than
being cooked
249
00:09:52,843 --> 00:09:55,603
on two different levels because
I couldn't fit them all on one.
250
00:09:55,596 --> 00:09:57,676
Some are really, really
light and spongy
251
00:09:57,681 --> 00:10:00,641
and then some were not as much.
252
00:10:03,854 --> 00:10:07,524
Halfway through, 55
and a half minutes,
253
00:10:07,524 --> 00:10:09,574
do you remember
those old commercials
254
00:10:09,568 --> 00:10:11,068
where the kid would say,
255
00:10:11,069 --> 00:10:12,069
how do they get
the filling inside?
256
00:10:12,070 --> 00:10:12,990
Yes, yes, yes, yes.
257
00:10:12,988 --> 00:10:14,068
Well, today we're going
to find out.
258
00:10:14,072 --> 00:10:15,072
[gasps]
259
00:10:15,073 --> 00:10:16,703
You know, you want
a little color
260
00:10:16,700 --> 00:10:18,200
so that you're like,
oh, this is cherry.
261
00:10:18,202 --> 00:10:20,002
There have actually been studies
262
00:10:19,995 --> 00:10:20,945
that have showed
that the color of food
263
00:10:20,954 --> 00:10:22,834
affects the way we
perceive flavor.
264
00:10:22,831 --> 00:10:25,001
So, sometimes it is helpful
265
00:10:25,000 --> 00:10:26,790
to make things look pinker
or greener,
266
00:10:26,793 --> 00:10:28,503
and you'll be like
that tastes better,
267
00:10:28,504 --> 00:10:29,634
even if there's
no change in flavor.
268
00:10:30,547 --> 00:10:34,587
I'm just moving on
for the coating for the cakes.
269
00:10:34,593 --> 00:10:37,683
It's just raspberry chocolate
and refined coconut oils.
270
00:10:38,055 --> 00:10:39,635
So we're going to move
on to the mirror glaze.
271
00:10:39,640 --> 00:10:42,940
I'll put together cocoa powder,
powdered sugar,
272
00:10:42,935 --> 00:10:45,345
cream and we'll bring
that to a boil.
273
00:10:45,354 --> 00:10:48,024
Add the gelatin mix, mix, mix.
274
00:10:48,023 --> 00:10:50,073
Yes, uh,
275
00:10:50,067 --> 00:10:51,687
this monstrosity
of a chocolate clump
276
00:10:51,693 --> 00:10:54,663
will transform into a gorgeous
smearing glaze.
277
00:10:54,655 --> 00:10:58,615
- Last signature challenge.
- I know. Can you believe it?
278
00:10:58,617 --> 00:11:00,077
- It's wild.
- Surreal.
279
00:11:00,077 --> 00:11:02,287
Do you remember what
the first one felt like?
280
00:11:02,287 --> 00:11:04,667
Yes, it was really stressful.
281
00:11:04,665 --> 00:11:05,915
Yeah?
282
00:11:05,916 --> 00:11:07,166
Yeah, and I remember
it was really hot.
283
00:11:07,167 --> 00:11:08,627
- Yeah.
- So...
284
00:11:08,627 --> 00:11:10,997
[Dyana] Not like this rain that
we're having today.
285
00:11:11,004 --> 00:11:13,224
[Sarah] Beautiful. Oh
it smells so nice.
286
00:11:13,215 --> 00:11:15,295
[Zach] With their filling
and icing finished,
287
00:11:15,300 --> 00:11:18,470
our bakers can start assembling
their snack cakes.
288
00:11:18,470 --> 00:11:21,010
You think,
"Oh, little cakes, two hours,
289
00:11:21,014 --> 00:11:22,854
no problem."
They do take a while.
290
00:11:22,850 --> 00:11:25,480
Paul and Prue want
precise exact cakes
291
00:11:25,477 --> 00:11:27,437
with a lot of flavor
and texture.
292
00:11:27,437 --> 00:11:30,357
So I'm not skimping corners
on those fronts at all.
293
00:11:30,357 --> 00:11:32,897
[Sarah] Ooh, yes.
294
00:11:35,779 --> 00:11:39,159
The last signature challenge.
How does it feel?
295
00:11:39,157 --> 00:11:41,537
- I really enjoyed baking here.
- Yeah.
296
00:11:41,535 --> 00:11:43,405
Um, so I'm a little
sad that it's over.
297
00:11:43,412 --> 00:11:46,872
Well, if you want...
every six weeks or so,
298
00:11:46,874 --> 00:11:49,134
I can call you up
at a random time
299
00:11:49,126 --> 00:11:52,876
and say you have to bake this
and you only have 46 minutes
300
00:11:52,880 --> 00:11:54,630
and you're not allowed
to look online how to do it.
301
00:11:54,631 --> 00:11:55,761
Sounds awesome.
I'll hold you to that.
302
00:11:55,757 --> 00:11:57,047
Yeah. Yeah.
303
00:11:57,050 --> 00:11:58,430
Yeah, I can kind
of set something
304
00:11:58,427 --> 00:11:59,677
- like that up.
- Perfect.
305
00:11:59,678 --> 00:12:02,058
Um, so I'm going to dip them.
306
00:12:02,055 --> 00:12:04,675
[Ellie] The judges have asked
for 12 identical,
307
00:12:04,683 --> 00:12:07,143
flawlessly executed snack cakes.
308
00:12:07,144 --> 00:12:09,154
So precision is everything.
309
00:12:09,146 --> 00:12:10,396
I don't know how
you're measuring all this.
310
00:12:10,814 --> 00:12:12,694
Trying to do it very carefully.
311
00:12:12,691 --> 00:12:14,441
Because
the very first challenge, Prue
312
00:12:14,443 --> 00:12:16,113
was like you need to measure
your things
313
00:12:16,111 --> 00:12:18,031
and Prue pushed them
together to...
314
00:12:18,030 --> 00:12:20,240
- Illustrate her point?
- Illustrate her point.
315
00:12:20,240 --> 00:12:22,280
- You don't want that to happen.
- No.
316
00:12:22,284 --> 00:12:24,044
Oh, boy.
317
00:12:24,036 --> 00:12:26,536
Slight size differential between
318
00:12:26,538 --> 00:12:28,668
these two,
so I'm trying to like...
319
00:12:28,665 --> 00:12:31,205
figure out
how to manage that a little bit.
320
00:12:31,210 --> 00:12:35,130
You have 15 minutes
left, bakers.
321
00:12:35,130 --> 00:12:36,840
It's getting real now.
322
00:12:36,840 --> 00:12:38,720
[Zach] Now the bakers
have to apply
323
00:12:38,717 --> 00:12:40,177
their frosting and decorations,
324
00:12:40,177 --> 00:12:42,677
which is proving to be
more difficult than expected.
325
00:12:42,679 --> 00:12:44,849
[Dyana] Yeah, it's a little
temperamental, honestly.
326
00:12:44,848 --> 00:12:47,388
Ah! Like that. It's
a little crazy.
327
00:12:47,392 --> 00:12:52,612
It's so fiddly, what I'm doing.
I hate this kind of stuff.
328
00:12:53,982 --> 00:12:55,402
Oh, this is so annoying.
329
00:12:55,400 --> 00:12:58,860
Okay, through four down,
330
00:12:58,862 --> 00:13:01,412
25 million to go.
331
00:13:02,032 --> 00:13:06,452
I mean, what have I walked into?
Like, heaven?
332
00:13:06,453 --> 00:13:09,753
That's nice of you to say.
This is my version of hell.
333
00:13:10,374 --> 00:13:14,714
Icing the sides a tiny cake,
something I don't...
334
00:13:14,711 --> 00:13:16,421
plan on doing much again.
335
00:13:16,421 --> 00:13:18,221
At home, when I ice the sides,
336
00:13:18,215 --> 00:13:19,795
they were a little rough
and ready
337
00:13:20,050 --> 00:13:22,850
and my husband said
these need a crunchy element.
338
00:13:22,845 --> 00:13:26,215
So I was like, oh, I can dip
the sides in pistachios.
339
00:13:26,223 --> 00:13:28,983
That'll add some
of the flavor,
340
00:13:29,142 --> 00:13:31,732
add some color and also hide...
some sin.
341
00:13:34,064 --> 00:13:36,074
I'm sorry to bake-splain
342
00:13:36,066 --> 00:13:38,106
but you only have
five minutes left.
343
00:13:40,571 --> 00:13:43,911
Okay, this needs to cool down
to 86 degrees.
344
00:13:43,907 --> 00:13:46,327
Would love to do this faster.
345
00:13:52,416 --> 00:13:54,536
I've got a pipe the rosettes,
346
00:13:54,543 --> 00:13:56,343
and put
the finishing touches on.
347
00:13:56,336 --> 00:13:59,376
[Martin] I'm trying to recreate
a zebra print on the outside,
348
00:13:59,381 --> 00:14:02,681
so I'm going to dust it
with some cherry powder.
349
00:14:03,177 --> 00:14:05,387
It's not perfect,
but pretty good.
350
00:14:06,180 --> 00:14:07,720
Okay. I'll hit that
there for now.
351
00:14:11,852 --> 00:14:13,982
Got to move fast.
Got to move fast.
352
00:14:14,938 --> 00:14:17,818
Ooh, this is hot.
Okay, taking it the way it is.
353
00:14:19,776 --> 00:14:22,196
Oh, man, mother...
354
00:14:24,448 --> 00:14:26,488
There's no time to
change course now.
355
00:14:26,491 --> 00:14:29,871
One minute it left, bakers!
356
00:14:29,870 --> 00:14:30,950
Damn it.
357
00:14:35,042 --> 00:14:36,712
No, that's going to
have to be good.
358
00:14:39,421 --> 00:14:40,711
Jesus.
359
00:14:49,264 --> 00:14:51,104
Time is up.
360
00:14:51,767 --> 00:14:55,437
[Ellie] Congratulations on your
final signature challenge.
361
00:14:55,938 --> 00:14:59,108
Please step away from
your snack cakes.
362
00:15:05,239 --> 00:15:07,819
[Ellie] Now the bakers
anxiously await the judgment
363
00:15:07,824 --> 00:15:09,834
of Paul and Prue.
364
00:15:09,826 --> 00:15:11,366
Look, I'm going to cut
myself some slack.
365
00:15:11,370 --> 00:15:13,870
I'm in the tent and I'm happy
with what I produced today.
366
00:15:13,872 --> 00:15:15,872
I just hope they like it.
367
00:15:16,375 --> 00:15:17,665
[Sarah] I never really know
what's going
368
00:15:17,668 --> 00:15:18,628
to happen before judging,
369
00:15:18,627 --> 00:15:20,747
so I'm just trying
to feel hopeful.
370
00:15:20,754 --> 00:15:22,764
They have to nitpick
every little thing.
371
00:15:22,756 --> 00:15:24,416
We're at the finals, so they're
372
00:15:24,424 --> 00:15:25,724
going to point out
every little thing
373
00:15:25,717 --> 00:15:27,427
that's either perfect or not.
374
00:15:28,262 --> 00:15:30,312
- Hi, Prue. Hi, Paul. Hi, Zach.
- Hi, Martin.
375
00:15:30,305 --> 00:15:31,925
So it's cherry and pistachio.
376
00:15:31,932 --> 00:15:33,482
It's cherry and pistachio.
377
00:15:33,475 --> 00:15:35,055
[Prue] Well, they're
really interesting.
378
00:15:35,060 --> 00:15:36,100
[Paul] I like the detail
379
00:15:36,103 --> 00:15:37,313
of the pistachio
around the outside.
380
00:15:37,312 --> 00:15:38,522
I think it looks
quite attractive.
381
00:15:38,522 --> 00:15:39,442
It's quite stark.
382
00:15:40,774 --> 00:15:42,324
[Prue] That is very pretty.
383
00:15:46,780 --> 00:15:49,200
What I do like about it.
It's nice and soft.
384
00:15:49,199 --> 00:15:50,909
The spongy piece you baked.
385
00:15:50,909 --> 00:15:52,829
The combination
of flavors between
386
00:15:52,828 --> 00:15:54,748
the pistachio
and the cherry is delicious.
387
00:15:54,746 --> 00:15:56,116
It tastes great.
388
00:15:56,123 --> 00:15:58,133
The only thing I think
doesn't quite work
389
00:15:58,125 --> 00:16:00,035
is the pistachios
have lost their crunch.
390
00:16:00,043 --> 00:16:01,003
Mm.
391
00:16:01,003 --> 00:16:05,013
I think if you'd pralined them
you'd have kept the crunch.
392
00:16:05,007 --> 00:16:05,967
Yep.
393
00:16:05,966 --> 00:16:08,966
But it was absolutely delicious
and very unusual.
394
00:16:08,969 --> 00:16:11,179
- Thank you, thank you.
- [Paul] Thank you.
395
00:16:11,180 --> 00:16:12,810
Great job, Martin.
396
00:16:20,689 --> 00:16:22,609
I must say your mirror glaze,
397
00:16:22,608 --> 00:16:24,108
I've never seen one
quite so shiny
398
00:16:24,109 --> 00:16:27,029
and quite so mirrorlike.
Very good.
399
00:16:27,029 --> 00:16:28,529
- Thank you.
- [Paul] Um...
400
00:16:28,530 --> 00:16:30,570
I will probably say they're
not too consistent.
401
00:16:30,574 --> 00:16:31,584
[Sarah] Yeah.
402
00:16:31,575 --> 00:16:33,735
I'd say the fluctuation
in size is quite dramatic.
403
00:16:33,744 --> 00:16:35,334
Individually they sort
of stand well,
404
00:16:35,329 --> 00:16:37,829
but I think together
it shows up the issues.
405
00:16:44,796 --> 00:16:46,376
I think the sponge
is well baked.
406
00:16:46,381 --> 00:16:48,631
I think you've gone
too much on the cinnamon.
407
00:16:48,634 --> 00:16:49,684
You know when cinnamon's
408
00:16:50,093 --> 00:16:51,643
too much because
it warms you up.
409
00:16:52,179 --> 00:16:54,889
Cinnamon should be a
taste not an effect.
410
00:16:54,890 --> 00:16:55,970
[Prue laughs]
411
00:16:55,974 --> 00:16:57,524
Which is which is
what's happening.
412
00:16:57,518 --> 00:16:58,478
Got it.
413
00:16:58,477 --> 00:17:01,227
I rather like the cinnamon,
but it does dominate a bit.
414
00:17:01,230 --> 00:17:02,230
[Sarah] Okay.
415
00:17:02,231 --> 00:17:04,321
[Prue] And I would have liked
a bit more filling.
416
00:17:04,316 --> 00:17:05,356
Mm.
417
00:17:05,359 --> 00:17:07,279
[Prue] It's a lot of cake
and not
418
00:17:07,277 --> 00:17:08,397
an awful lot of filling,
419
00:17:09,112 --> 00:17:10,242
but it's pretty good.
420
00:17:10,239 --> 00:17:11,659
- All right.
- Thank you, Sarah, well done.
421
00:17:11,657 --> 00:17:13,577
- Thanks.
- Thank you, Sarah.
422
00:17:22,000 --> 00:17:24,090
I think the top is
split slightly.
423
00:17:24,086 --> 00:17:25,876
Did you, um, overwhip the cream?
424
00:17:25,879 --> 00:17:29,509
No. I think what happened,
I actually set the bowl
425
00:17:29,508 --> 00:17:31,508
on the stove that was warm
426
00:17:31,510 --> 00:17:33,510
inadvertently was trying
to make some space
427
00:17:33,512 --> 00:17:35,682
a little bit at the very end
as I was doing the final pipe.
428
00:17:35,681 --> 00:17:37,101
- [Prue] Oh, all right, bad luck.
- [Dyana] Yeah.
429
00:17:37,099 --> 00:17:39,429
But I do like the overall look
because they are consistent.
430
00:17:39,434 --> 00:17:40,644
Thank you.
431
00:17:40,644 --> 00:17:41,854
[Prue] And they're
very delicately done.
432
00:17:41,854 --> 00:17:43,774
I mean, that is lovely drizzling.
433
00:17:43,772 --> 00:17:44,692
Thank you.
434
00:17:44,690 --> 00:17:47,440
[Paul] Right. Material
looks really nice.
435
00:17:49,528 --> 00:17:51,858
You do get the lime,
you do get the raspberry.
436
00:17:51,864 --> 00:17:52,914
Yeah.
437
00:17:52,906 --> 00:17:55,276
I think your sponge
is probably slightly overbaked.
438
00:17:55,284 --> 00:17:56,244
[Dyana] Okay.
439
00:17:56,243 --> 00:17:57,453
It just makes it a little
bit too crumbly.
440
00:17:57,452 --> 00:17:58,952
- Okay.
- [Prue] I agree.
441
00:17:58,954 --> 00:18:01,334
I think the coating
is nice and thin,
442
00:18:01,331 --> 00:18:04,631
the flavors are great
and I'm enjoying it.
443
00:18:04,626 --> 00:18:05,876
Thank you.
444
00:18:06,295 --> 00:18:08,455
But it could have been perfect.
445
00:18:08,463 --> 00:18:10,473
I agree too. [laughs]
446
00:18:10,465 --> 00:18:12,215
- Thank you.
- Thank you.
447
00:18:14,136 --> 00:18:16,306
It didn't go as well
as I wanted it to,
448
00:18:16,305 --> 00:18:17,465
but it didn't go
449
00:18:17,472 --> 00:18:20,432
as horribly as it could have,
so I'll take it.
450
00:18:20,434 --> 00:18:22,394
You know what?
It's just the first challenge.
451
00:18:22,394 --> 00:18:24,564
I've got two more to
do, so I'm okay.
452
00:18:24,980 --> 00:18:26,520
Oye! [sighs]
453
00:18:26,523 --> 00:18:28,073
[Sarah]
Listening to the comments,
454
00:18:28,066 --> 00:18:29,276
it's really hard to judge
455
00:18:29,276 --> 00:18:30,436
where I'm at between
the three of us.
456
00:18:30,444 --> 00:18:32,074
You know, Martin got really
good feedback.
457
00:18:32,070 --> 00:18:34,570
I definitely think he's kind
of the strongest going in
458
00:18:34,573 --> 00:18:37,203
and it's kind of a toss up
between me and Dyana.
459
00:18:37,201 --> 00:18:41,501
So try to do my best
for the technical.
460
00:18:41,496 --> 00:18:44,166
Technical, you know,
they're just getting harder.
461
00:18:44,166 --> 00:18:47,086
They were never easy,
but I have a feeling this one
462
00:18:47,085 --> 00:18:48,745
is going to put us through
the ringer.
463
00:18:48,754 --> 00:18:51,634
So I just hope it's something
that I've made before or I know
464
00:18:51,632 --> 00:18:54,302
how to make it
or at least know a little bit
465
00:18:54,301 --> 00:18:56,301
because the directions
are usually like,
466
00:18:56,303 --> 00:18:59,223
make the-this thing,
and if you don't know
467
00:18:59,223 --> 00:19:00,603
how to make that thing,
468
00:19:00,599 --> 00:19:01,639
then you're kind of
up the creek.
469
00:19:06,980 --> 00:19:08,190
[instrumental music playing]
470
00:19:12,569 --> 00:19:14,069
[Ellie]
It's the finals,
471
00:19:14,071 --> 00:19:18,531
and our three remaining bakers
have just two challenges left.
472
00:19:18,534 --> 00:19:20,494
Bakers, welcome
473
00:19:20,494 --> 00:19:22,334
to your final
technical challenge.
474
00:19:22,329 --> 00:19:26,079
This one has been set by Prue.
Prue, any words of advice?
475
00:19:26,083 --> 00:19:29,503
Yes, there are several elements
to this challenge,
476
00:19:29,837 --> 00:19:31,627
so don't get in a muddle.
477
00:19:33,090 --> 00:19:34,050
[Ellie] Oh.
478
00:19:34,049 --> 00:19:35,509
[Zach] Well, as always,
479
00:19:35,509 --> 00:19:36,759
this challenge
will be judged blind,
480
00:19:36,760 --> 00:19:39,430
so we have to ask our judges
to please leave the tent.
481
00:19:42,558 --> 00:19:46,018
For your technical challenge,
Prue has asked you to make
482
00:19:46,019 --> 00:19:49,979
an elegant and elaborate
afternoon tea display.
483
00:19:49,982 --> 00:19:51,232
Oh, my God.
484
00:19:51,233 --> 00:19:54,323
Your afternoon tea
should consist
485
00:19:54,695 --> 00:19:56,775
of six individual
Victoria sandwiches,
486
00:19:56,780 --> 00:19:59,410
six mini strawberry tarts,
487
00:19:59,408 --> 00:20:01,868
and six savory scones filled
488
00:20:01,869 --> 00:20:04,079
with smoked salmon
and cream cheese.
489
00:20:04,079 --> 00:20:07,579
You have two hours
and 15 minutes.
490
00:20:07,791 --> 00:20:08,961
[Ellie] Plenty of time.
491
00:20:09,710 --> 00:20:11,800
- Oh, my gosh.
- [Zach] On your marks...
492
00:20:11,795 --> 00:20:13,005
Get set...
493
00:20:13,005 --> 00:20:13,915
[both] Bake.
494
00:20:13,922 --> 00:20:16,382
[instrumental music playing]
495
00:20:21,638 --> 00:20:23,888
[sighs]
496
00:20:24,224 --> 00:20:26,314
This is, this is madness.
497
00:20:26,310 --> 00:20:28,770
It's a lot to do in a
little bit of time.
498
00:20:28,770 --> 00:20:31,480
There are almost
no instructions.
499
00:20:31,481 --> 00:20:33,281
It is make
an afternoon tea display.
500
00:20:33,275 --> 00:20:36,945
It's really up to us to figure
out how that's done. Neat.
501
00:20:38,238 --> 00:20:40,658
So, Prue, our final
technical challenge
502
00:20:40,657 --> 00:20:43,077
and you've chosen a blinder.
503
00:20:43,076 --> 00:20:44,996
A British afternoon tea.
504
00:20:44,995 --> 00:20:46,995
I mean, what could be nicer?
505
00:20:46,997 --> 00:20:50,077
For me, this is
the classic afternoon tea
506
00:20:50,083 --> 00:20:52,043
because you have
something savory.
507
00:20:52,044 --> 00:20:54,094
You can't not have
a Victoria sandwich
508
00:20:54,087 --> 00:20:55,877
and strawberry tartlets.
509
00:20:55,881 --> 00:20:58,341
You have to have something
with a short crust pastry,
510
00:20:58,342 --> 00:21:00,012
not just three elements.
511
00:21:00,010 --> 00:21:01,930
There's creme pat in there.
512
00:21:02,262 --> 00:21:04,262
There's raspberry jam
they have to make
513
00:21:04,264 --> 00:21:06,234
that goes in
this Victoria sandwich
514
00:21:06,225 --> 00:21:08,345
and they have to make
the cream cheese mix.
515
00:21:08,727 --> 00:21:10,437
So they're about eight elements
all together.
516
00:21:10,437 --> 00:21:12,897
[Paul] We need to start
with savory then, Prue.
517
00:21:15,442 --> 00:21:16,942
It's gone so delicate.
518
00:21:16,944 --> 00:21:19,784
Really lightened, almost flaky.
519
00:21:19,780 --> 00:21:22,070
[Paul] There you go.
520
00:21:22,741 --> 00:21:24,121
Oh.
521
00:21:24,117 --> 00:21:26,407
Victoria Sandwich
is such a buttery,
522
00:21:26,411 --> 00:21:28,371
beautiful taste in cake.
523
00:21:28,372 --> 00:21:30,082
No wonder
it's Britain's favorite cake.
524
00:21:30,082 --> 00:21:31,502
And it's delicious.
525
00:21:31,500 --> 00:21:33,790
And it's something which is
pretty straightforward to do.
526
00:21:33,794 --> 00:21:35,594
But you've got to
get it perfect.
527
00:21:35,587 --> 00:21:37,047
[Prue] How about the tartlet?
528
00:21:37,923 --> 00:21:40,343
Mm. It's melt in the mouth.
529
00:21:40,342 --> 00:21:42,592
We've asked
three American bakers
530
00:21:42,928 --> 00:21:44,468
to produce a British classic.
531
00:21:44,471 --> 00:21:46,061
This could be the one
that really
532
00:21:46,056 --> 00:21:47,266
makes or breaks somebody.
533
00:21:47,266 --> 00:21:49,176
- We'll see what they do.
- Yeah.
534
00:21:51,770 --> 00:21:54,060
I have had afternoon tea before.
535
00:21:54,064 --> 00:21:56,364
It's lovely.
There's so many different--
536
00:21:56,358 --> 00:21:58,148
I mean, so many
different elements.
537
00:21:58,151 --> 00:22:01,411
I am making the Victoria sponge.
538
00:22:01,405 --> 00:22:03,405
They want things
to be perfectly portioned
539
00:22:03,574 --> 00:22:04,874
because we're down to three
540
00:22:04,867 --> 00:22:06,537
great bakers,
so we have to stand out
541
00:22:06,535 --> 00:22:07,905
from the crowd.
542
00:22:07,911 --> 00:22:10,371
I don't think I've actually made
543
00:22:10,372 --> 00:22:12,292
a official Victoria
sponge before.
544
00:22:12,291 --> 00:22:14,961
Is my Victoria sandwich
is going to be finished the way
545
00:22:14,960 --> 00:22:17,340
that the British prefer
it? I hope so.
546
00:22:17,337 --> 00:22:19,087
You know, I'm like, I remember
kind of what it looks like.
547
00:22:19,965 --> 00:22:23,005
That's it. Dame Prue,
I mean, come on.
548
00:22:23,010 --> 00:22:27,430
She's probably been to the most
exquisite tea imaginable, right?
549
00:22:27,431 --> 00:22:29,931
This is as close as I'm
getting, honestly.
550
00:22:29,933 --> 00:22:33,773
Okay, I'm going to go in
the oven with these. Here we go.
551
00:22:39,193 --> 00:22:40,443
I'm going to try to go
for 15 minutes
552
00:22:40,694 --> 00:22:42,154
on the Victoria sponge.
553
00:22:42,154 --> 00:22:44,704
What I'm looking for is a nice
554
00:22:44,698 --> 00:22:46,578
golden brown top
and a rise, rise.
555
00:22:46,575 --> 00:22:48,445
Sometimes it needs a little encouragement.
556
00:22:48,452 --> 00:22:50,042
[whispers] It feels
empty in the tent.
557
00:22:50,037 --> 00:22:51,577
It's because
there's nobody in here.
558
00:22:51,580 --> 00:22:52,660
It's, there's no one here.
559
00:22:52,664 --> 00:22:54,294
Yes, it's very strange.
560
00:22:54,291 --> 00:22:55,421
I'm talking louder
than usual at times,
561
00:22:55,417 --> 00:22:57,287
just to fill the emptiness.
562
00:22:57,294 --> 00:22:58,714
Right now I'm switching
563
00:22:58,712 --> 00:23:00,012
over to the jam
for a little bit.
564
00:23:00,005 --> 00:23:02,255
My husband doesn't really
like cake,
565
00:23:02,257 --> 00:23:03,717
but he actually likes
Victoria sponge.
566
00:23:03,717 --> 00:23:05,217
You cut it down the middle
567
00:23:05,219 --> 00:23:06,349
and you fill it
with cream and jam.
568
00:23:06,345 --> 00:23:07,675
[Dyana] Gonna toss it
in the fridge
569
00:23:07,679 --> 00:23:08,599
just to chill it.
570
00:23:10,307 --> 00:23:12,057
[beeper beeps]
571
00:23:15,187 --> 00:23:17,607
Just to double check that
these are baked.
572
00:23:21,735 --> 00:23:24,065
I think there's like six
in here we can use.
573
00:23:24,071 --> 00:23:25,861
[Martin] They look nice
and golden,
574
00:23:25,864 --> 00:23:27,074
but not overcooked.
575
00:23:27,074 --> 00:23:28,374
They feel light and fluffy.
576
00:23:30,953 --> 00:23:34,543
Really happy with these.
Ooh, aah. Son of a biscuit.
577
00:23:34,748 --> 00:23:35,998
Aah!
578
00:23:36,667 --> 00:23:38,287
How much time do we have left?
579
00:23:38,293 --> 00:23:42,013
- Bakers! Bakers!
- Whoo-hoo!
580
00:23:42,005 --> 00:23:44,505
You are halfway to tea time!
581
00:23:44,508 --> 00:23:46,218
What time?
582
00:23:46,218 --> 00:23:48,758
- Tea time!
- Whose time?
583
00:23:48,762 --> 00:23:50,262
[crosstalk] We time. Tea time.
584
00:23:50,264 --> 00:23:51,894
Yeah!
585
00:23:51,890 --> 00:23:54,140
- Pretty good.
- [Ellie] Yeah.
586
00:23:54,142 --> 00:23:56,192
Oh, my God.
587
00:23:56,186 --> 00:23:58,686
[Zach] With time ticking away
and so much left to do,
588
00:23:58,689 --> 00:24:00,439
our finalists have
to start the next tier
589
00:24:00,440 --> 00:24:01,690
of their afternoon tea,
590
00:24:01,692 --> 00:24:03,032
the strawberry tart.
591
00:24:03,402 --> 00:24:06,202
First up is the short
crust pastry.
592
00:24:06,196 --> 00:24:08,156
[Dyana] You just want to cut
the flour into the fat.
593
00:24:08,156 --> 00:24:09,736
You don't want to overwork it,
594
00:24:09,741 --> 00:24:11,331
and you want it to be
nice and flaky.
595
00:24:11,326 --> 00:24:12,736
Perfect.
596
00:24:12,744 --> 00:24:14,374
I want the pastry to be nice
and chilled,
597
00:24:14,746 --> 00:24:15,906
so that it's easy to roll out.
598
00:24:17,666 --> 00:24:21,626
This is for my creme patisserie,
which goes in the tart.
599
00:24:22,004 --> 00:24:24,094
[Ellie] It's only taken
six episodes,
600
00:24:24,089 --> 00:24:27,549
but Martin has finally found
a purpose for Zach.
601
00:24:27,551 --> 00:24:29,221
Can I get a small saucepan?
602
00:24:29,219 --> 00:24:31,509
- I'm going to go get you one.
- Thank you.
603
00:24:34,141 --> 00:24:36,271
This is like the Olympic torch.
604
00:24:36,268 --> 00:24:37,768
All right, saucepan.
That's a frying pan.
605
00:24:37,769 --> 00:24:38,899
Frying pan.
606
00:24:39,813 --> 00:24:41,693
[giggles]
607
00:24:42,900 --> 00:24:44,780
This is like that moment
in the Olympics
608
00:24:44,776 --> 00:24:46,396
where they were carrying
the wrong thing.
609
00:24:46,403 --> 00:24:48,073
- They thought it was a torch...
- Oh, thank you.
610
00:24:48,071 --> 00:24:49,871
...but it was like a
candle or something.
611
00:24:49,865 --> 00:24:52,115
Thank you, Zach. You are a hero.
612
00:24:52,951 --> 00:24:55,501
[Zach] Now that I know
what a saucepan is,
613
00:24:55,495 --> 00:24:58,495
I'm excited to really
get into the mind of a baker.
614
00:24:58,498 --> 00:24:59,788
I'm trying to get your stance
right, too.
615
00:24:59,791 --> 00:25:00,791
Oh, yeah.
616
00:25:00,792 --> 00:25:04,342
Slight bend in the knees,
the hand control on the bowl.
617
00:25:04,338 --> 00:25:07,668
I think I've hit on a new thing.
It's called shadow baking.
618
00:25:07,674 --> 00:25:09,434
- Uh-huh. Yep.
- It's like shadow boxing.
619
00:25:11,053 --> 00:25:13,513
[Ellie] While the creme pat
is cooling in the fridge...
620
00:25:16,808 --> 00:25:19,688
the bakers need to finish
and shape their tartlets.
621
00:25:23,649 --> 00:25:25,609
We have to roll
these out really thin
622
00:25:25,609 --> 00:25:27,319
because these are
teeny tiny tartlets.
623
00:25:27,319 --> 00:25:29,529
I don't do dainty very well.
624
00:25:29,530 --> 00:25:32,950
I want to make sure
it's thin but won't break.
625
00:25:37,746 --> 00:25:39,456
I'm going to do it
for five and then
626
00:25:39,456 --> 00:25:40,496
I'm going to turn the temp down,
I think.
627
00:25:40,499 --> 00:25:42,079
[Zach]
With their tartlets baking,
628
00:25:42,084 --> 00:25:44,884
it's time to tackle the glaze
for the top of the tart.
629
00:25:44,878 --> 00:25:46,048
[Martin] I think that's good.
630
00:25:46,046 --> 00:25:49,006
[Dyana] Oh, my timer,
hold on, one second.
631
00:25:51,385 --> 00:25:53,885
Attention, bakers.
632
00:25:53,887 --> 00:25:57,557
[Elie] I just gotten word
that Dame Prue Lee
633
00:25:57,558 --> 00:25:59,978
will be requesting
her afternoon tea
634
00:25:59,977 --> 00:26:01,807
in exactly 30 minutes.
635
00:26:01,812 --> 00:26:03,232
This did not puff up
as much as I thought
636
00:26:03,230 --> 00:26:04,570
it would at all.
637
00:26:04,565 --> 00:26:06,525
[Dyana] Ah! Actually,
they're nice.
638
00:26:06,859 --> 00:26:09,029
[Martin] That looks good.
I don't want to overcook them.
639
00:26:09,027 --> 00:26:10,897
Oh, my God, it's so delicate.
640
00:26:10,904 --> 00:26:12,744
Okay, I've got a few cracks.
641
00:26:15,242 --> 00:26:16,292
Ah!
642
00:26:16,869 --> 00:26:18,409
[sighs]
643
00:26:18,787 --> 00:26:19,657
Oh, boy.
644
00:26:23,667 --> 00:26:25,287
[crunching]
645
00:26:25,294 --> 00:26:26,714
[sighs deeply]
646
00:26:27,129 --> 00:26:30,419
I'm rerolling my pastry
to make two new cases.
647
00:26:31,008 --> 00:26:32,468
I think I have time.
648
00:26:32,467 --> 00:26:36,507
I might cut some corners
before I get the scones in.
649
00:26:36,513 --> 00:26:38,723
[Martin] Now I'm going
to get the scones together.
650
00:26:38,724 --> 00:26:40,774
In America, scones
are very different
651
00:26:41,101 --> 00:26:42,441
from the British scones.
652
00:26:42,436 --> 00:26:45,016
Your scones are like
a dry biscuit.
653
00:26:45,022 --> 00:26:46,022
I'm going to make them tiny.
654
00:26:46,023 --> 00:26:48,233
[Ellie] While Martin and Dyana
655
00:26:48,233 --> 00:26:49,783
can move on
to their savory scones,
656
00:26:49,776 --> 00:26:52,526
Sarah is stuck
having to remake her tartlets.
657
00:26:52,529 --> 00:26:54,739
The pastry didn't pop
up quite as much,
658
00:26:54,740 --> 00:26:58,330
but I will do a little bit
of this stack the bottom.
659
00:27:03,582 --> 00:27:05,332
Okay.
660
00:27:08,504 --> 00:27:10,054
[Sarah]
I have to make my scones.
661
00:27:10,047 --> 00:27:11,167
There's a lot to do.
662
00:27:11,173 --> 00:27:13,513
I am making
the cream cheese filling
663
00:27:13,884 --> 00:27:15,844
going to go in the middle
of the scones.
664
00:27:23,310 --> 00:27:25,020
These are hilarious.
665
00:27:25,979 --> 00:27:28,189
I am not happy with them.
It's going to work.
666
00:27:28,190 --> 00:27:30,150
It's got to be the one.
667
00:27:30,526 --> 00:27:33,736
[Zach] With her crumbling pastry
forcing her into a redo,
668
00:27:33,737 --> 00:27:35,237
Sarah is playing catch up.
669
00:27:35,239 --> 00:27:38,159
And we're going to
bake these scones.
670
00:27:39,243 --> 00:27:41,253
They smell really good.
671
00:27:41,245 --> 00:27:44,075
I don't like pale bakes
and especially
672
00:27:44,498 --> 00:27:46,038
on a savory scone,
so these need to cool.
673
00:27:46,041 --> 00:27:47,921
Oh, gosh, I'm going
to lose my mind
674
00:27:48,293 --> 00:27:49,423
a little bit.
675
00:27:49,419 --> 00:27:50,549
How much time, please?
676
00:27:50,546 --> 00:27:53,966
[Ellie] Bakers, you have
15 minutes left.
677
00:27:54,633 --> 00:27:55,843
[groans]
678
00:27:57,010 --> 00:27:58,680
[Sarah] The scones
have to be done
679
00:27:58,679 --> 00:28:00,469
and then I have to make
the filling for the scones.
680
00:28:00,472 --> 00:28:02,222
[Martin] I am whipping
some cream
681
00:28:02,224 --> 00:28:03,564
for my Victoria sponge.
682
00:28:07,479 --> 00:28:09,729
[Ellie] Five minutes
left, bakers.
683
00:28:09,731 --> 00:28:10,981
Shoot.
684
00:28:11,942 --> 00:28:14,152
[dramatic music playing]
685
00:28:15,571 --> 00:28:16,821
[grunts]
686
00:28:18,699 --> 00:28:20,079
[Martin] Well, the shakes,
687
00:28:20,075 --> 00:28:21,325
there's worse than
they've ever been.
688
00:28:21,326 --> 00:28:23,156
[Dyana] Just nuts.
689
00:28:23,161 --> 00:28:25,371
- [Zach] One minute left!
- [whimpers]
690
00:28:36,091 --> 00:28:38,591
Time is up.
691
00:28:38,594 --> 00:28:40,764
[Dyana] Ah, beautiful.
692
00:28:40,762 --> 00:28:44,182
Please bring your afternoon tea
displays forward
693
00:28:44,183 --> 00:28:46,443
and place them behind
your photos.
694
00:28:48,061 --> 00:28:51,231
Look at those strawberries.
Oh, my God.
695
00:28:52,024 --> 00:28:54,114
- [Dyana] They look good.
- [Martin] I'm hungry.
696
00:29:01,241 --> 00:29:03,451
[Ellie] Paul and Prue
are expecting
697
00:29:03,452 --> 00:29:05,412
a classic British afternoon
tea display
698
00:29:05,412 --> 00:29:07,962
consisting of six savory scones,
699
00:29:07,956 --> 00:29:10,166
six Victoria sandwich
sponge cakes
700
00:29:10,167 --> 00:29:13,627
and six mini strawberry tarts
with creme patisserie.
701
00:29:13,629 --> 00:29:16,969
[Prue] Right, bakers,
what we're hoping for
702
00:29:16,965 --> 00:29:20,835
is a very British
tea time spread.
703
00:29:20,844 --> 00:29:22,354
That'd make us very happy.
704
00:29:22,346 --> 00:29:24,886
Hmm. We start with this one.
705
00:29:24,890 --> 00:29:27,060
Overall the symmetry's okay,
706
00:29:27,226 --> 00:29:28,686
but should we start
with the scones?
707
00:29:29,811 --> 00:29:32,061
Unusual coloring on these.
708
00:29:33,941 --> 00:29:36,111
And a little bit chewy,
709
00:29:36,109 --> 00:29:37,319
slightly underbaked
at the top as well.
710
00:29:37,319 --> 00:29:41,199
Moving on to the Victoria sandwich,
711
00:29:41,198 --> 00:29:42,948
it's a bit pale again.
712
00:29:42,950 --> 00:29:46,160
It should be beautifully domed
with a nice light brown.
713
00:29:46,161 --> 00:29:47,541
[Prue] It's a little bit doughy.
714
00:29:47,746 --> 00:29:49,956
I think the flavor is good.
The texture is good.
715
00:29:49,957 --> 00:29:52,667
[Prue] Strawberry tartlets
look really pretty.
716
00:29:52,668 --> 00:29:54,248
[Paul] I like the color
of the pastry, it's nice.
717
00:29:55,003 --> 00:29:57,633
Although the pastry
is absolutely delicious,
718
00:29:57,631 --> 00:29:58,921
it should be a little thicker.
719
00:30:00,217 --> 00:30:06,217
Okay, in this one the scones
are not all the same height.
720
00:30:06,223 --> 00:30:07,683
There are good color.
721
00:30:09,184 --> 00:30:12,234
The scone dough
is a little doughy
722
00:30:12,229 --> 00:30:14,359
in the middle,
but it's a lovely flavor.
723
00:30:14,356 --> 00:30:16,016
[Paul] It's a beautiful
smooth dome.
724
00:30:16,024 --> 00:30:17,944
That's what you wanted,
a proper dome.
725
00:30:17,943 --> 00:30:19,443
[Paul] The sponge is nice.
726
00:30:19,444 --> 00:30:21,454
That is lovely Victoria sandwich.
727
00:30:21,446 --> 00:30:22,486
- [Paul] It's very good.
- On the other hand...
728
00:30:22,489 --> 00:30:24,869
Let's move on to...
sublime to the ridiculous.
729
00:30:24,867 --> 00:30:26,367
No, this is not good.
730
00:30:26,368 --> 00:30:27,698
It looks underbaked,
731
00:30:27,703 --> 00:30:29,873
but you can see
it's just falling to bits.
732
00:30:29,872 --> 00:30:32,082
[Paul] Yeah.
Need much longer in the oven.
733
00:30:33,292 --> 00:30:36,552
Moving on to our last one,
I like the scones on this.
734
00:30:36,545 --> 00:30:38,955
They've got a nice strong color,
735
00:30:38,964 --> 00:30:40,474
but are they overbaked
or they too dry?
736
00:30:40,465 --> 00:30:42,175
[Prue] Yeah, they are
quite brown, aren't they?
737
00:30:44,887 --> 00:30:46,177
The flavor of that scone
is very good.
738
00:30:46,180 --> 00:30:48,770
- Texture's nice
- Hm. It's delicious.
739
00:30:48,765 --> 00:30:50,225
How did they get on
with the Victoria sandwich?
740
00:30:50,225 --> 00:30:51,975
I think these look pretty good.
741
00:30:51,977 --> 00:30:53,517
Well, they certainly
got the dome.
742
00:30:53,520 --> 00:30:55,110
[Paul] I think the
sponge is good.
743
00:30:55,105 --> 00:30:57,515
- [Paul] It's nice and smooth.
- Lovely.
744
00:30:57,524 --> 00:30:59,324
I like the color of these
and there's
745
00:30:59,318 --> 00:31:00,778
a little bit of boldness
about it as well.
746
00:31:00,777 --> 00:31:02,907
So it's neat, pastry's
nice and short.
747
00:31:02,905 --> 00:31:04,485
Everything about it's good,
748
00:31:04,489 --> 00:31:05,619
the pastry's good,
creme pat's good,
749
00:31:05,616 --> 00:31:07,866
strawberries are lovely
and that's really beautiful.
750
00:31:07,868 --> 00:31:09,868
[Zach] Paul and Prue
must now decide
751
00:31:09,870 --> 00:31:11,160
whose classic afternoon
752
00:31:11,163 --> 00:31:14,503
tea display is the best
and whose is the worst.
753
00:31:14,499 --> 00:31:19,169
So, bakers, you all did
a pretty good job, but...
754
00:31:19,546 --> 00:31:23,716
This one is number three.
755
00:31:23,717 --> 00:31:25,717
Sarah. You know what
the problem was?
756
00:31:25,719 --> 00:31:28,009
Was your tartlets underbaked.
757
00:31:30,766 --> 00:31:33,976
And second spot, we have
this one, Dyana.
758
00:31:33,977 --> 00:31:35,647
I mean, the sponges could
759
00:31:35,646 --> 00:31:37,106
have been baked
a little bit longer.
760
00:31:37,105 --> 00:31:38,975
The texture of all of
them were spot on.
761
00:31:38,982 --> 00:31:40,192
- Thank you.
- [Paul] Well done.
762
00:31:40,984 --> 00:31:44,664
Which, Martin, means that
you are in first place.
763
00:31:44,655 --> 00:31:45,655
[Sarah] Good job, Martin!
764
00:31:45,656 --> 00:31:49,406
And this was a really perfect
afternoon tea.
765
00:31:49,409 --> 00:31:50,739
Congratulations.
766
00:31:51,537 --> 00:31:54,457
- Well done, guys.
- Thank you.
767
00:31:54,456 --> 00:31:56,496
I know today was exhausting on
768
00:31:56,500 --> 00:31:58,290
many levels,
so please get some rest.
769
00:31:58,293 --> 00:32:00,803
Come back tomorrow
for your final showstopper
770
00:32:00,796 --> 00:32:02,966
and we can't wait to
see you tomorrow.
771
00:32:02,965 --> 00:32:04,585
Good job, bakers.
772
00:32:09,930 --> 00:32:12,850
[instrumental music playing]
773
00:32:16,770 --> 00:32:19,690
[Ellie]
It's the final day in the tent,
774
00:32:19,690 --> 00:32:22,400
and our three remaining bakers
have just
775
00:32:22,401 --> 00:32:24,031
one chance left to impress
the judges.
776
00:32:24,027 --> 00:32:25,737
Alright, guys, good luck.
777
00:32:25,737 --> 00:32:26,817
- Have fun.
- Good luck, Sarah.
778
00:32:26,822 --> 00:32:28,492
[Dyana]
I think it's anybody's game.
779
00:32:28,490 --> 00:32:29,410
I think it's just going
to come down
780
00:32:29,408 --> 00:32:32,658
to what happens
in the showstopper, literally.
781
00:32:32,661 --> 00:32:34,501
Final day in the tent.
782
00:32:34,496 --> 00:32:35,956
Woo, we're here.
783
00:32:35,956 --> 00:32:38,706
I think anyone can
win this today.
784
00:32:38,709 --> 00:32:41,169
[Martin] I had
a great day yesterday.
785
00:32:41,170 --> 00:32:43,630
I finally won
the technical challenge.
786
00:32:44,339 --> 00:32:47,219
I'm coming in
a really good place,
787
00:32:47,217 --> 00:32:49,007
but as we know,
788
00:32:49,011 --> 00:32:52,181
the showstopper can completely
change the game.
789
00:32:55,809 --> 00:32:58,519
Hello, bakers,
welcome to your final
790
00:32:58,520 --> 00:33:01,730
Great American Baking Show challenge.
791
00:33:02,232 --> 00:33:04,112
- [Martin] Woo-hoo.
- [Ellie] Congratulations.
792
00:33:04,109 --> 00:33:07,199
[Zach] The judges are asking you
for an intricately designed
793
00:33:07,196 --> 00:33:09,946
pièce montée themed around
794
00:33:09,948 --> 00:33:12,198
your journey
to the baking show tent.
795
00:33:12,201 --> 00:33:14,581
Now, pièce montée
is a patisserie
796
00:33:14,578 --> 00:33:17,208
centerpiece
with architectural form.
797
00:33:17,206 --> 00:33:20,326
It is the ultimate expression
of a baker's
798
00:33:20,334 --> 00:33:23,214
visual and culinary imagination
and skill.
799
00:33:24,296 --> 00:33:28,006
Judges will be looking
for a large 12 inch cake base,
800
00:33:28,008 --> 00:33:30,928
sculpted choux buns
and nougatine work.
801
00:33:31,136 --> 00:33:33,466
And just to take it
to the next level,
802
00:33:33,472 --> 00:33:34,852
they are also asking you
803
00:33:34,848 --> 00:33:37,938
for an additional baked element.
804
00:33:37,935 --> 00:33:40,685
You have four hours
and thirty minutes
805
00:33:40,687 --> 00:33:41,687
to complete the challenge.
806
00:33:41,688 --> 00:33:43,568
So, on your marks...
807
00:33:43,565 --> 00:33:44,565
Get set...
808
00:33:44,566 --> 00:33:45,896
[both] Bake.
809
00:33:49,947 --> 00:33:53,117
[Paul] Now a pièce montée
is all about showing off.
810
00:33:53,116 --> 00:33:55,446
We expect the bakers
811
00:33:55,452 --> 00:33:57,202
to show off their skills
in flavor,
812
00:33:57,204 --> 00:33:59,714
texture, and overall appearance.
813
00:34:00,123 --> 00:34:02,883
[Prue] We want it to be big.
We want it to be impressive.
814
00:34:02,876 --> 00:34:06,706
We wanted to be delicious,
but we also want real finesse.
815
00:34:06,713 --> 00:34:09,843
It must be very beautifully decorated.
816
00:34:09,842 --> 00:34:12,262
Choux pastry and choux buns
are pretty straightforward,
817
00:34:12,261 --> 00:34:14,811
but it's how you bring
them all together
818
00:34:14,805 --> 00:34:17,595
to create these amazing
shapes and flavors.
819
00:34:18,976 --> 00:34:20,936
My strategy is I'm going to try
820
00:34:20,936 --> 00:34:22,556
and stay organized today
and stay calm.
821
00:34:22,563 --> 00:34:24,613
It's going to be a rush,
but we're going to do it.
822
00:34:24,606 --> 00:34:26,646
It seems like a lot of time,
823
00:34:26,650 --> 00:34:27,990
but for something
this ambitious,
824
00:34:27,985 --> 00:34:29,815
it is practically
no time at all.
825
00:34:29,820 --> 00:34:31,860
This is the final challenge.
826
00:34:31,864 --> 00:34:34,584
This has to be the best bake
827
00:34:34,575 --> 00:34:36,365
they've ever done
in their lives.
828
00:34:37,911 --> 00:34:39,501
Good morning, Martin.
829
00:34:39,496 --> 00:34:41,366
- [Martin] Good morning.
- Final day.
830
00:34:41,373 --> 00:34:43,003
Showstopper.
831
00:34:43,000 --> 00:34:44,500
I can't believe it.
832
00:34:44,501 --> 00:34:47,801
Well, tell us about
your pièce montée.
833
00:34:47,796 --> 00:34:51,376
So the idea of like place
is very important to me.
834
00:34:51,383 --> 00:34:54,603
And like I was thinking
what is like a seminal flavor
835
00:34:54,595 --> 00:34:57,715
that brings me back
to a certain place in time
836
00:34:57,723 --> 00:34:59,643
and it is sweet corn
in the summer.
837
00:35:00,475 --> 00:35:04,055
[Prue] Well, you know I love,
I, I love sweet corn.
838
00:35:04,062 --> 00:35:05,522
This one's not quite so sure.
839
00:35:05,522 --> 00:35:08,692
The barbecue love it, love it is
a sweet corn relish on a burger.
840
00:35:08,692 --> 00:35:10,532
I think it's fantastic.
841
00:35:10,527 --> 00:35:12,607
[Ellie] Martin is planning
to capture
842
00:35:12,613 --> 00:35:14,033
the Midwestern cornfields
843
00:35:14,031 --> 00:35:16,281
of his childhood
with a cornbread cake
844
00:35:16,283 --> 00:35:17,453
with nectarine jam,
845
00:35:17,451 --> 00:35:20,871
corn sablay cookies filled
with chocolate ganache
846
00:35:20,871 --> 00:35:24,291
and choux puffs with cracklin
and sweetcorn patisserie.
847
00:35:24,291 --> 00:35:27,921
And it will all be made
to look like an ear of corn.
848
00:35:27,920 --> 00:35:28,840
[Paul] Wow.
849
00:35:28,837 --> 00:35:30,087
[Martin] Corn on corn.
850
00:35:30,088 --> 00:35:31,008
It's corn on corn on corn,
isn't it?
851
00:35:31,006 --> 00:35:33,216
- And you've practiced this?
- I have practiced it.
852
00:35:33,217 --> 00:35:34,427
Concentrate on your job.
853
00:35:34,426 --> 00:35:36,006
- I will.
- [Paul] Enjoy the last day.
854
00:35:36,011 --> 00:35:38,261
- And good luck.
- [Paul] Thank you, Martin.
855
00:35:40,557 --> 00:35:43,847
My inspiration is where
I began with my tryout.
856
00:35:43,852 --> 00:35:47,862
When I auditioned for the show,
I made a Flamingo cake.
857
00:35:47,856 --> 00:35:52,896
Hence my love for Flamingo.
Just bring it full circle. Phew.
858
00:35:53,278 --> 00:35:55,108
[Zach] In a tropical explosion,
859
00:35:55,113 --> 00:35:59,333
Dyana is making a chocolate cake
filled with orange mocha moose
860
00:35:59,326 --> 00:36:01,996
and passion fruit
cream-filled choux,
861
00:36:01,995 --> 00:36:03,745
decorated with meringue flamingos.
862
00:36:03,747 --> 00:36:05,247
Well, this sounds
quite elaborate.
863
00:36:05,249 --> 00:36:07,329
Well, it's the final, showstopper,
864
00:36:07,334 --> 00:36:09,384
- right? So...
- It is, it is.
865
00:36:09,378 --> 00:36:11,838
- Enjoy it.
- I am, I am.
866
00:36:11,839 --> 00:36:13,759
- Thank you, thank you both.
- [Paul] Thank you, Dyana.
867
00:36:16,760 --> 00:36:18,220
[Sarah] Okay, that looks good.
868
00:36:18,220 --> 00:36:19,640
These cakes are huge.
869
00:36:19,638 --> 00:36:22,928
So my final showpiece is called
the solidarity pièce montée.
870
00:36:22,933 --> 00:36:24,693
It's really inspired
by the people
871
00:36:24,685 --> 00:36:25,805
who have supported me
872
00:36:25,811 --> 00:36:27,981
throughout this journey
to get to this tent.
873
00:36:27,980 --> 00:36:33,490
So we've got flavors used
to celebrate people that I love.
874
00:36:33,485 --> 00:36:36,945
Very personal, very emotional
bake for me today.
875
00:36:36,947 --> 00:36:40,077
[Ellie] Sarah's floral pièce
montée is an homage
876
00:36:40,075 --> 00:36:42,115
to the important people
in her life.
877
00:36:42,119 --> 00:36:44,659
It will have a pistachio
cake with raspberry,
878
00:36:44,663 --> 00:36:47,003
orange blossom and mascarpone filling,
879
00:36:46,999 --> 00:36:49,539
lemon macarons with raspberry buttercream
880
00:36:49,543 --> 00:36:52,003
and choux filled with
a lemon verbena
881
00:36:52,004 --> 00:36:53,764
and raspberry creme diplomat.
882
00:36:53,755 --> 00:36:57,085
I found your journey
particularly interesting.
883
00:36:57,092 --> 00:36:59,262
I didn't expect it
884
00:36:59,261 --> 00:37:00,761
because actually
you started pretty slow
885
00:37:00,762 --> 00:37:02,682
and then you just
accelerated away.
886
00:37:02,681 --> 00:37:03,601
Took off.
887
00:37:03,599 --> 00:37:06,019
And it was amazing to watch
because you're a very,
888
00:37:06,018 --> 00:37:07,638
very good baker, so well done.
889
00:37:07,644 --> 00:37:09,484
- Thanks, Paul.
- And good luck for today.
890
00:37:09,479 --> 00:37:10,769
- Have a good one.
- Bye.
891
00:37:12,149 --> 00:37:13,649
[Sarah] Okay, they're going in.
892
00:37:13,650 --> 00:37:15,400
[Zach] The bakers
are aiming to make
893
00:37:15,402 --> 00:37:16,612
their pièce montées
894
00:37:16,612 --> 00:37:18,532
architectural masterpieces
895
00:37:18,655 --> 00:37:21,575
and the 12-inch cakes will be
896
00:37:21,575 --> 00:37:23,365
the foundation
for their pastry towers.
897
00:37:23,368 --> 00:37:25,038
Known as Croquembouche,
898
00:37:25,037 --> 00:37:27,577
these towers will be made-up
899
00:37:27,581 --> 00:37:29,631
of dozens of cream-filled
choux buns.
900
00:37:29,625 --> 00:37:31,875
I'm going to start working here
901
00:37:31,877 --> 00:37:33,497
to make my choux dough
right here.
902
00:37:33,504 --> 00:37:36,974
I was worried we would only see
choux once in the in the show,
903
00:37:36,965 --> 00:37:39,635
but now we're seeing it again
for the finale.
904
00:37:39,635 --> 00:37:41,755
I know. This is for the,
905
00:37:41,762 --> 00:37:43,102
one of the feelings
for the choux buns,
906
00:37:43,096 --> 00:37:45,386
the passion fruit
chocolate mousse,
907
00:37:45,390 --> 00:37:48,980
it's really delicious
if I can pull it off.
908
00:37:48,977 --> 00:37:52,227
[Martin] I am making
my sweet corn pastry cream.
909
00:37:52,231 --> 00:37:54,021
- [Ellie] Martin, Martin, Martin.
- [Martin] Hi, Ellie.
910
00:37:54,024 --> 00:37:57,034
[Ellie] Paul sort of had
a rejection of corn.
911
00:37:57,027 --> 00:37:58,777
And what have you done?
912
00:37:58,779 --> 00:38:01,409
I'm doing corn on corn
on corn on corn.
913
00:38:01,406 --> 00:38:04,866
Corn, corn, corn, corn,
corn, corn, corn.
914
00:38:04,868 --> 00:38:06,328
Corn.
915
00:38:07,579 --> 00:38:09,209
A pièce montée, Prue.
916
00:38:09,206 --> 00:38:10,496
It's a classic.
917
00:38:10,499 --> 00:38:13,839
They don't stray too far
from a classic croquembouche,
918
00:38:13,836 --> 00:38:15,876
which I love that choux pastry.
919
00:38:15,879 --> 00:38:18,419
[Paul] They're bringing
very three distinctive flavors.
920
00:38:18,423 --> 00:38:21,473
Sarah bringing this sort
of pistachio, raspberry.
921
00:38:21,468 --> 00:38:22,638
[Prue] And lemon verbena.
922
00:38:22,636 --> 00:38:24,966
It's got such a punch,
such a flavor.
923
00:38:24,972 --> 00:38:26,222
But too much of it is like, so--
924
00:38:26,223 --> 00:38:27,643
[Paul] Is a killer.
925
00:38:27,641 --> 00:38:30,061
Yeah. Martin,
when I heard that corn
926
00:38:30,060 --> 00:38:31,690
was in every element,
927
00:38:31,687 --> 00:38:33,477
I was thinking, "Oh, no."
928
00:38:33,480 --> 00:38:35,270
[Prue] The one whose flavors
929
00:38:35,274 --> 00:38:37,234
are going to be
the best are Dyana's.
930
00:38:37,234 --> 00:38:38,784
I am really looking forward
to seeing
931
00:38:38,777 --> 00:38:39,737
how they're all gonna turn out.
932
00:38:39,736 --> 00:38:40,946
They're all going to be good.
933
00:38:49,079 --> 00:38:51,329
[Dyana] Ooh! Lots of
things are beeping.
934
00:38:51,331 --> 00:38:54,081
[Ellie] It's the final,
and our three remaining bakers
935
00:38:54,084 --> 00:38:56,844
are working on their towering showstoppers.
936
00:38:56,837 --> 00:38:59,337
Their cake bases are baked,
937
00:38:59,339 --> 00:39:00,759
but there's still
a long way to go.
938
00:39:00,757 --> 00:39:02,177
[Martin] I'm putting it
in the fridge
939
00:39:02,176 --> 00:39:03,676
to cool down as long
as possible.
940
00:39:05,095 --> 00:39:09,635
We are piping the choux.
And making 40 total choux buns.
941
00:39:11,059 --> 00:39:12,139
[Martin] This is
the most pressure
942
00:39:12,144 --> 00:39:14,774
- I have ever been under.
- I'm piping actually into molds.
943
00:39:14,771 --> 00:39:18,441
They're all uniform size.
Fingers crossed.
944
00:39:18,442 --> 00:39:20,532
Bake little buns, bake!
945
00:39:24,198 --> 00:39:26,408
These choux,
they need to be nice and brown.
946
00:39:26,408 --> 00:39:27,828
How much time do we have?
947
00:39:27,826 --> 00:39:30,246
Halfway through, bakers.
948
00:39:30,245 --> 00:39:34,165
[groans] I would like another
two hours and 14 minutes.
949
00:39:37,377 --> 00:39:38,747
[Zach] With their
final showstopper
950
00:39:38,754 --> 00:39:39,924
halfway done,
951
00:39:39,922 --> 00:39:42,552
the bakers are racing
against time
952
00:39:42,549 --> 00:39:44,129
as they put together
953
00:39:44,134 --> 00:39:45,554
the bases for their
pièce montées.
954
00:39:45,552 --> 00:39:47,552
[Martin] This is my cake base.
I need to fill my cake,
955
00:39:47,554 --> 00:39:49,724
I need to pop it in the freezer
to firm up
956
00:39:50,015 --> 00:39:51,475
a little bit because it needs
to be hard.
957
00:39:51,475 --> 00:39:53,515
This is my nectarine jam.
958
00:39:53,519 --> 00:39:55,479
So the cake is cornbread.
959
00:39:55,479 --> 00:39:58,229
So I'm just hoping that
it's a sturdy cake
960
00:39:58,440 --> 00:40:00,360
that can hold a tower
of choux buns.
961
00:40:04,613 --> 00:40:06,113
Getting this off there
962
00:40:06,114 --> 00:40:07,624
is going to be
the difficult thing.
963
00:40:07,616 --> 00:40:10,236
It's so big. [squeals]
964
00:40:18,585 --> 00:40:20,085
Oh! Hold on a minute.
965
00:40:20,087 --> 00:40:25,297
It's also sliding
and probably hot,
966
00:40:25,884 --> 00:40:28,264
so I need to get
into the fridge like ASAP.
967
00:40:28,262 --> 00:40:30,352
I'm happy with that.
968
00:40:33,308 --> 00:40:35,558
[Ellie] With their cake
bases safely
969
00:40:35,561 --> 00:40:37,021
in the fridge,
our bakers must now
970
00:40:37,020 --> 00:40:38,900
get their choux buns
out of the oven.
971
00:40:39,815 --> 00:40:42,565
They looking great. Just don't,
972
00:40:42,568 --> 00:40:44,528
drop them.
Don't drop them, Martin.
973
00:40:44,528 --> 00:40:45,778
Yes.
974
00:40:47,698 --> 00:40:49,198
They're nice and crispy.
975
00:40:49,199 --> 00:40:53,079
They're open on the inside.
I'm very happy with these.
976
00:40:55,831 --> 00:40:57,501
Pop them out.
977
00:40:58,417 --> 00:40:59,587
[gasps]
978
00:40:59,585 --> 00:41:02,415
Shoot, ah.
979
00:41:02,421 --> 00:41:04,051
How many choux buns have
you guys dropped?
980
00:41:04,047 --> 00:41:05,587
I've dropped about five
on the ground so far.
981
00:41:05,591 --> 00:41:07,721
Uh-- I don't.
I haven't dropped any yet...
982
00:41:07,718 --> 00:41:10,048
- Not any yet.
- Mine are a hot mess.
983
00:41:10,053 --> 00:41:12,013
It's not making choux
until you drop some.
984
00:41:12,014 --> 00:41:13,184
Yeah, I know it.
985
00:41:13,182 --> 00:41:15,642
[Zach] But the bakers
don't have time
986
00:41:15,642 --> 00:41:16,732
to cry over dropped choux.
987
00:41:16,727 --> 00:41:19,557
They still have their additional
baked element to make.
988
00:41:19,563 --> 00:41:22,613
I am rolling out my corn
sablet cookies.
989
00:41:23,483 --> 00:41:26,203
For my additional baked element
because you know,
990
00:41:26,195 --> 00:41:28,025
it's not enough without these.
991
00:41:28,488 --> 00:41:30,158
For me, this labor is comforting
992
00:41:30,157 --> 00:41:31,907
and brings back
a lot of memories.
993
00:41:31,909 --> 00:41:33,079
Okay.
994
00:41:34,411 --> 00:41:36,461
I'm going to start the meringue
for the baked element.
995
00:41:36,455 --> 00:41:39,495
Super, super simple.
That's why I chose this one.
996
00:41:39,499 --> 00:41:41,999
[Ellie] While Martin and Dyana
are staying
997
00:41:42,211 --> 00:41:43,671
within their comfort zones,
998
00:41:43,670 --> 00:41:46,720
Sarah is taking a risk
with her baked element.
999
00:41:48,050 --> 00:41:50,260
There was worry
about doing macrons
1000
00:41:50,260 --> 00:41:52,390
for this because
they are tricky,
1001
00:41:52,387 --> 00:41:54,677
tricky bits that
I don't make a lot
1002
00:41:54,681 --> 00:41:56,271
and I don't make well.
1003
00:41:58,602 --> 00:42:00,562
[Dyana] Flamingos, okay.
1004
00:42:17,663 --> 00:42:21,003
All right. That's flamingos
for now, okay.
1005
00:42:22,876 --> 00:42:25,916
I just want to say that you have
60 minutes left
1006
00:42:25,921 --> 00:42:28,721
to finish your pièce montée,
1007
00:42:28,715 --> 00:42:31,885
and I also want to say
that pièce montée
1008
00:42:31,885 --> 00:42:34,385
is one of my new favorite things
to say.
1009
00:42:34,388 --> 00:42:35,468
I love that too.
1010
00:42:35,472 --> 00:42:37,982
[Sarah] Done, done,
done, done, done.
1011
00:42:37,975 --> 00:42:39,765
All of the macs are in.
1012
00:42:39,768 --> 00:42:41,898
Meringues have to bake
for a long time,
1013
00:42:41,895 --> 00:42:43,805
so I'm starting my caramel.
1014
00:42:43,814 --> 00:42:45,614
[Zach] The bakers
must boil sugar
1015
00:42:45,607 --> 00:42:47,027
and water to make the caramel
1016
00:42:47,025 --> 00:42:48,935
that will stick their
choux buns together.
1017
00:42:48,944 --> 00:42:51,154
[Martin] This is gonna be
caramel at some point.
1018
00:42:51,154 --> 00:42:53,824
[Zach] But this seemingly
simple task
1019
00:42:53,824 --> 00:42:55,704
is proving anything
but simple.
1020
00:42:55,701 --> 00:42:58,161
[Sarah] So I want my caramel
to be a nice amber color.
1021
00:42:58,161 --> 00:43:00,831
Right now it's crystallizing
quite a bit,
1022
00:43:00,831 --> 00:43:03,791
so I think I'm going
to get started on a new one.
1023
00:43:04,293 --> 00:43:06,553
We'll redo this, redo.
1024
00:43:08,046 --> 00:43:09,756
It takes some time.
Once it starts
1025
00:43:09,756 --> 00:43:11,176
to get dark, it like ramps up.
1026
00:43:11,175 --> 00:43:12,545
It's like not dark enough,
1027
00:43:12,551 --> 00:43:13,551
not dark enough,
not dark enough.
1028
00:43:13,552 --> 00:43:14,722
Oh, my gosh, it's too dark.
1029
00:43:14,720 --> 00:43:18,220
My caramel is taking
really long time.
1030
00:43:18,223 --> 00:43:20,893
I made it last night,
it took seven minutes.
1031
00:43:20,893 --> 00:43:22,983
It's been like 18 now.
1032
00:43:22,978 --> 00:43:24,188
I don't know what's happening.
1033
00:43:24,188 --> 00:43:25,358
It's taking forever.
1034
00:43:25,355 --> 00:43:26,515
Hi, Sarah.
1035
00:43:26,523 --> 00:43:28,073
- What's up?
- What's going on?
1036
00:43:28,066 --> 00:43:30,776
Ugh! Just diving into caramel.
1037
00:43:30,777 --> 00:43:32,697
- Diving into caramel?
- Diving into caramel.
1038
00:43:32,696 --> 00:43:35,906
That sounds like something
that would happen in a dream.
1039
00:43:35,908 --> 00:43:37,988
[Dyana] Frickity frick nuggets.
1040
00:43:37,993 --> 00:43:41,413
It's not cooperating
today in the least.
1041
00:43:41,413 --> 00:43:43,833
Okay, that looks a lot better.
1042
00:43:43,832 --> 00:43:45,832
Okay, we can all just, like,
1043
00:43:45,834 --> 00:43:47,464
take a collective sigh
of relief.
1044
00:43:47,461 --> 00:43:50,261
Thirty minutes left, bakers.
1045
00:43:50,255 --> 00:43:51,625
I need to assemble.
I need to fill
1046
00:43:51,632 --> 00:43:52,932
my choux buns.
1047
00:43:52,925 --> 00:43:54,255
I need to fill my cookies.
1048
00:43:54,259 --> 00:43:56,849
I need to decorate as fast
as humanly possible.
1049
00:43:56,845 --> 00:43:59,135
It's filling time.
I'm going to fill
1050
00:43:59,139 --> 00:44:01,179
them with my
passion fruit cream.
1051
00:44:01,183 --> 00:44:03,393
My hands are so slippery
1052
00:44:03,393 --> 00:44:06,773
and this is actually
not working very well.
1053
00:44:06,772 --> 00:44:08,272
Ohh, whoops.
1054
00:44:08,273 --> 00:44:10,113
We are definitely in
the sprint mode.
1055
00:44:10,108 --> 00:44:12,688
I just want to get this thing assembled.
1056
00:44:12,694 --> 00:44:14,244
I'd love to get some decoration
on there.
1057
00:44:14,238 --> 00:44:16,108
[Ellie]
After the choux buns are filled,
1058
00:44:16,114 --> 00:44:18,494
our bakers need
to use the caramel
1059
00:44:18,492 --> 00:44:20,332
to stick their
choux buns together.
1060
00:44:20,327 --> 00:44:23,157
So we're going
to very gently start
1061
00:44:23,163 --> 00:44:25,423
to dip my choux buns in
some caramel.
1062
00:44:25,415 --> 00:44:28,035
[Ellie] But Dyana's caramel
still hasn't
1063
00:44:28,335 --> 00:44:30,045
reached the required stickiness.
1064
00:44:30,045 --> 00:44:32,545
I'm just doing this with caramel
1065
00:44:32,548 --> 00:44:33,878
that's not quite caramel yet
because I got
1066
00:44:33,882 --> 00:44:36,762
to start building and trying not
to get burned in the process.
1067
00:44:36,760 --> 00:44:38,970
So messy.
1068
00:44:40,764 --> 00:44:42,274
[Sarah] Stop moving.
1069
00:44:42,266 --> 00:44:44,136
Oh, my God. Yeah. I'm having
1070
00:44:44,142 --> 00:44:45,892
a lot of trouble
with it sticking.
1071
00:44:45,894 --> 00:44:47,444
I don't know.
1072
00:44:47,437 --> 00:44:49,517
[Martin] Don't fall, little guy.
1073
00:44:50,607 --> 00:44:52,687
Ten minutes left, bakers.
1074
00:44:52,693 --> 00:44:54,743
Oh, my gosh.
1075
00:45:08,584 --> 00:45:11,964
Ow! Ow, that hurt.
1076
00:45:17,551 --> 00:45:19,551
Five minutes left.
1077
00:45:20,345 --> 00:45:22,965
I'm just doing final decorations.
1078
00:45:22,973 --> 00:45:26,853
Blue caramel on top to look
like water for the flamingos
1079
00:45:26,852 --> 00:45:29,352
I need to finish my decorations.
1080
00:45:33,692 --> 00:45:37,112
They have to be very gentle
because they are fragile.
1081
00:45:37,112 --> 00:45:39,162
Now it's just a matter
of getting
1082
00:45:39,156 --> 00:45:40,366
everything on there.
1083
00:45:40,365 --> 00:45:42,275
One minute left!
1084
00:45:42,284 --> 00:45:45,334
We'll just do that,
oh shiza. Agh.
1085
00:45:46,205 --> 00:45:48,205
[Martin] Paul had said
I was a neat baker.
1086
00:45:48,207 --> 00:45:49,877
Ohh, that's out
the window right now.
1087
00:45:49,875 --> 00:45:52,785
This is like a hot, melty mess.
1088
00:45:52,794 --> 00:45:55,014
[Sarah]
Dyana you're doing great.
1089
00:45:55,005 --> 00:45:56,335
Keep it up. You got this.
1090
00:46:02,679 --> 00:46:05,469
Time is up.
1091
00:46:05,974 --> 00:46:08,944
For the final time,
please step away
1092
00:46:09,144 --> 00:46:10,654
from your pièce montées.
1093
00:46:11,605 --> 00:46:14,815
Oh, my God, oh, my God.
1094
00:46:14,816 --> 00:46:16,526
You did it!
1095
00:46:16,527 --> 00:46:18,527
Guys, we did it
and they look amazing.
1096
00:46:18,529 --> 00:46:20,029
[Sarah] We did incredible!
1097
00:46:20,030 --> 00:46:22,160
- [Dyana] Oh, my God, Martin.
- Come here!
1098
00:46:22,157 --> 00:46:24,867
Come here, you guys. We did it.
We did it. We did it.
1099
00:46:24,868 --> 00:46:27,828
- You guys, you guys.
- Nothing of that was impossible.
1100
00:46:28,205 --> 00:46:30,615
What just happened?
1101
00:46:30,624 --> 00:46:31,754
[Dyana] How many burns
did you get?
1102
00:46:31,750 --> 00:46:32,670
[Sarah laughs]
1103
00:46:32,668 --> 00:46:34,128
[Martin] Five.
1104
00:46:39,049 --> 00:46:41,049
[Zach] With their final
showstopper completed,
1105
00:46:41,051 --> 00:46:44,101
our bakers will now face
the judgment of Paul and Prue,
1106
00:46:44,096 --> 00:46:45,806
who will decide the winner
1107
00:46:45,806 --> 00:46:48,016
of
The Great American Baking Show.
1108
00:46:48,016 --> 00:46:50,226
It was so much work.
1109
00:46:50,227 --> 00:46:52,727
I don't think I have done enough
to take the crown,
1110
00:46:52,729 --> 00:46:54,649
but I had a good day yesterday.
1111
00:46:54,648 --> 00:46:57,438
[Sarah] I am very
proud of myself.
1112
00:46:57,442 --> 00:47:00,452
I think this bake can
win this for me.
1113
00:47:00,445 --> 00:47:02,655
[Dyana] I have a piece
that's standing upright.
1114
00:47:02,656 --> 00:47:05,486
And an hour ago I didn't think
that was going to happen.
1115
00:47:09,079 --> 00:47:12,209
Martin, please bring up
your pièce montée.
1116
00:47:24,803 --> 00:47:26,813
[Ellie] It's the finals
and our three
1117
00:47:26,805 --> 00:47:28,515
remaining bakers are facing
1118
00:47:28,515 --> 00:47:32,385
the judgment of Paul
and Prue one last time.
1119
00:47:32,853 --> 00:47:35,523
[Paul] You've managed to achieve
1120
00:47:35,522 --> 00:47:37,362
that sort of corn still
in the cob look.
1121
00:47:37,357 --> 00:47:41,857
Really impressive.
All your chouxs are very even.
1122
00:47:41,862 --> 00:47:43,112
I think it looks amazing.
1123
00:47:43,113 --> 00:47:44,623
So these are your
sablay biscuits?
1124
00:47:44,615 --> 00:47:45,985
[Martin] Yes.
1125
00:47:45,991 --> 00:47:48,041
[Prue] I think you needed a bit
more ganache in there.
1126
00:47:48,035 --> 00:47:51,035
Yeah, there's not enough flavor
in there. It's quite bland.
1127
00:47:51,038 --> 00:47:54,208
This is your corn cake
with the nectarine,
1128
00:47:54,208 --> 00:47:56,708
- with the... honey buttercream.
- Honey buttercream.
1129
00:47:57,211 --> 00:47:59,001
The nectarines were really
well with it,
1130
00:47:59,379 --> 00:48:01,259
thank goodness it overwhelms
the corn.
1131
00:48:01,256 --> 00:48:03,926
It's a perfectly good cake,
1132
00:48:04,051 --> 00:48:06,301
but certainly not
your best cake.
1133
00:48:06,303 --> 00:48:08,933
But let's have
a look at these little choux.
1134
00:48:10,557 --> 00:48:13,847
I think the sweet corn
creme pat is delicious.
1135
00:48:15,020 --> 00:48:17,730
The creme pat's got a back nose
of sweet corn in there.
1136
00:48:18,899 --> 00:48:20,189
I'm not a massive fan.
1137
00:48:20,192 --> 00:48:23,072
I think the overall flavor
is good,
1138
00:48:23,070 --> 00:48:24,530
but it needed a bigger punch.
1139
00:48:24,530 --> 00:48:27,280
- Thank you.
- Thank you so much.
1140
00:48:27,282 --> 00:48:30,662
Dyana, could you please bring
your showstopper to the front?
1141
00:48:36,291 --> 00:48:40,341
It feels unfinished and
it feels rushed.
1142
00:48:40,337 --> 00:48:42,337
- Yes, I agree.
- [Paul] Hm.
1143
00:48:42,339 --> 00:48:45,219
Let's have a quick look
at the flamingos to start with.
1144
00:48:48,470 --> 00:48:50,390
Quite sharp, little taste
1145
00:48:50,389 --> 00:48:51,679
of raspberry that.
Let's try this cake.
1146
00:48:51,682 --> 00:48:53,102
This is the mocha and chocolate.
1147
00:48:53,100 --> 00:48:55,020
[Prue] Mocha mousse inside
the chocolate cake.
1148
00:48:59,231 --> 00:49:02,071
- That mocha moose is delicious.
- Thank you.
1149
00:49:02,067 --> 00:49:04,237
The flavors and textures
are very, very good.
1150
00:49:04,236 --> 00:49:05,946
I think you've done
a very good job on the cake.
1151
00:49:05,946 --> 00:49:07,066
Thank you.
1152
00:49:07,072 --> 00:49:08,532
[Paul] Now the next layer
is the choux, isn't it?
1153
00:49:08,532 --> 00:49:09,622
[Dyana] Yeah.
1154
00:49:09,908 --> 00:49:11,538
The passion fruit
is really strong,
1155
00:49:11,535 --> 00:49:12,825
absolutely delicious.
1156
00:49:12,828 --> 00:49:14,538
Got a good acidic kick.
1157
00:49:14,538 --> 00:49:16,998
I love that filling because
it's so sharp.
1158
00:49:16,999 --> 00:49:18,039
[Prue] Isn't it good?
1159
00:49:18,041 --> 00:49:19,081
And it's in your face.
I like that.
1160
00:49:19,084 --> 00:49:20,044
Thank you. Okay.
1161
00:49:20,043 --> 00:49:22,803
I know, given more time,
you could have made
1162
00:49:22,796 --> 00:49:24,666
this wonderful decoration
a little finer.
1163
00:49:24,673 --> 00:49:25,803
[Dyana] Yeah.
1164
00:49:25,799 --> 00:49:28,889
It's a rough diamond
at the moment, but well done.
1165
00:49:28,886 --> 00:49:30,216
Thank you so much. [sighs]
1166
00:49:30,220 --> 00:49:33,180
Sarah, please bring up
your showstopper.
1167
00:49:40,105 --> 00:49:42,065
- It's like modern art.
- Yes.
1168
00:49:42,065 --> 00:49:45,025
[Paul] I'm not quite sure
what it is, but it is...
1169
00:49:45,027 --> 00:49:46,607
- Me either!
- It's not what you set out.
1170
00:49:46,612 --> 00:49:47,532
I don't know it's going to be.
1171
00:49:47,529 --> 00:49:49,159
I don't know what a
pièce montée is.
1172
00:49:49,156 --> 00:49:51,576
So I just gave you something
wonderful and joyful.
1173
00:49:51,575 --> 00:49:53,615
[all laugh]
1174
00:49:53,619 --> 00:49:56,209
[Sarah] We have lemon macarons
1175
00:49:56,205 --> 00:49:57,615
with the raspberry
buttercream filling.
1176
00:49:57,623 --> 00:49:59,673
- Macarons are delicious.
- Thank you.
1177
00:49:59,666 --> 00:50:03,496
You've got smooth top,
shine foot and nice flavor.
1178
00:50:03,504 --> 00:50:05,554
Okay, so we have a
go at the choux.
1179
00:50:05,547 --> 00:50:09,257
- Now the inside of this is?
- It's the lemon verbena
1180
00:50:09,259 --> 00:50:10,719
and raspberry creme diplomat.
1181
00:50:11,595 --> 00:50:13,925
- Choose one, don't use both.
- Okay.
1182
00:50:13,931 --> 00:50:15,221
[Paul] One will fight
with the other.
1183
00:50:15,224 --> 00:50:17,434
They are very, very similar
1184
00:50:17,434 --> 00:50:18,564
in the sense of,
they're big hitters.
1185
00:50:18,560 --> 00:50:19,900
Once you've got that
sort of flavor
1186
00:50:19,895 --> 00:50:20,935
in your mouth, you lose it.
1187
00:50:22,564 --> 00:50:25,194
[Sarah] So this is
the pistachio cake
1188
00:50:25,192 --> 00:50:27,032
with a raspberry
mascarpone filling.
1189
00:50:27,027 --> 00:50:29,147
- [Paul] Nice looking cake.
- [Prue] Very nice looking.
1190
00:50:32,783 --> 00:50:34,543
[Prue] I like that.
1191
00:50:34,535 --> 00:50:36,695
- That's a nice flavor to have.
- Thank you.
1192
00:50:36,703 --> 00:50:40,373
It's really lovely.
It's moist but still light.
1193
00:50:40,374 --> 00:50:42,174
Mm.
1194
00:50:42,167 --> 00:50:43,537
Lovely cake.
1195
00:50:43,544 --> 00:50:44,964
- Thanks, Prue. Thank you.
- [Paul] Thank you.
1196
00:50:49,716 --> 00:50:52,006
Now the judges
have a really tough decision.
1197
00:50:52,010 --> 00:50:54,680
They have to decide
who will be the winner
1198
00:50:54,930 --> 00:50:56,430
of
The Great American Baking Show.
1199
00:50:56,431 --> 00:50:59,521
Come on, guys, come on.
1200
00:50:59,893 --> 00:51:01,693
[chattering]
1201
00:51:04,773 --> 00:51:06,233
Prue and Paul, you have
1202
00:51:06,233 --> 00:51:07,653
a difficult decision
ahead of you.
1203
00:51:07,651 --> 00:51:11,701
I agree, the problem is, for me,
when I look at all three,
1204
00:51:11,697 --> 00:51:13,067
Martin's did decent.
1205
00:51:13,073 --> 00:51:15,123
I thought the overall appearance
was good,
1206
00:51:15,117 --> 00:51:17,197
but you only had to
scratch the surface
1207
00:51:17,202 --> 00:51:19,582
to realize there was
a few problems with this.
1208
00:51:19,580 --> 00:51:21,710
I think the polenske
of the corn cake
1209
00:51:21,707 --> 00:51:23,417
that he had down
at the bottom lacked
1210
00:51:23,417 --> 00:51:25,087
a bit of flavor.
1211
00:51:25,085 --> 00:51:27,745
To be fair to Martin,
that nectarine
1212
00:51:27,754 --> 00:51:29,554
jam was absolutely delicious.
1213
00:51:29,548 --> 00:51:31,468
- [Paul] Needed more in it.
- Oh!
1214
00:51:31,466 --> 00:51:34,136
Dyana's flavors.
Beautiful. Beautiful
1215
00:51:34,136 --> 00:51:36,006
passion fruit.
Beautiful pineapple.
1216
00:51:36,013 --> 00:51:37,643
Except it wasn't as neat
as she should have been.
1217
00:51:37,639 --> 00:51:39,809
Sarah. I thought Sarah,
you could see that,
1218
00:51:39,808 --> 00:51:41,808
the artist behind the baker.
1219
00:51:41,810 --> 00:51:43,560
Her biggest flaw for me
was the filling--
1220
00:51:43,562 --> 00:51:45,152
[Paul] The filling was awful.
1221
00:51:45,147 --> 00:51:47,017
Everyone kind of struggled
1222
00:51:47,024 --> 00:51:48,864
with the classic
showstopper balance of
1223
00:51:48,859 --> 00:51:51,279
making it look amazing,
but then also the flavors.
1224
00:51:51,278 --> 00:51:53,068
There were some issues
1225
00:51:53,071 --> 00:51:53,991
on all fronts.
1226
00:51:53,989 --> 00:51:55,069
It's got to the point now
where Prue
1227
00:51:55,073 --> 00:51:56,033
and I will have to sit here,
1228
00:51:56,033 --> 00:51:57,743
have an arm wrestle
and decide who's won.
1229
00:51:57,743 --> 00:51:58,743
[Ellie laughs]
1230
00:51:58,744 --> 00:52:01,294
This is what I've
been waiting for.
1231
00:52:01,288 --> 00:52:02,658
We've only done that
once before.
1232
00:52:02,664 --> 00:52:04,504
[Prue] Yeah, I won.
1233
00:52:05,626 --> 00:52:07,536
[indistinct chattering]
1234
00:52:15,469 --> 00:52:18,219
[cheering]
1235
00:52:19,890 --> 00:52:21,850
[Nirali] I kind of think Sarah
might have it.
1236
00:52:21,850 --> 00:52:23,890
She had Star Baker twice.
1237
00:52:23,894 --> 00:52:26,564
She's grown so much
over the course of a few weeks.
1238
00:52:26,563 --> 00:52:28,113
[cheering]
1239
00:52:28,106 --> 00:52:30,476
I've been really,
really impressed
1240
00:52:30,484 --> 00:52:32,034
by everything
that Dyana has done.
1241
00:52:32,027 --> 00:52:33,857
She has so much style
1242
00:52:33,862 --> 00:52:34,912
and she really
undersells herself,
1243
00:52:34,905 --> 00:52:36,485
and I think that she's
incredible.
1244
00:52:36,490 --> 00:52:38,080
I'm team Martin.
1245
00:52:44,456 --> 00:52:47,126
- [Dyana] Oh, my God.
- [cheering]
1246
00:52:49,253 --> 00:52:50,883
If I were crowned the winner
1247
00:52:50,879 --> 00:52:51,959
of
The Great American Baking Show,
1248
00:52:51,964 --> 00:52:53,924
it would mean the world to me.
1249
00:52:55,801 --> 00:52:59,391
I think there might be a winner
from Chicago today.
1250
00:52:59,388 --> 00:53:01,428
[Martin] I'm thrilled
to be a finalist,
1251
00:53:01,431 --> 00:53:02,891
but to be on top
would just be like...
1252
00:53:02,891 --> 00:53:05,851
oh, I've finally won something
that I love.
1253
00:53:07,604 --> 00:53:09,574
[Zach] Thank you, everyone,
for coming out.
1254
00:53:09,565 --> 00:53:11,565
And I want to thank all
our wonderful
1255
00:53:11,567 --> 00:53:13,317
bakers for being
a part of the show.
1256
00:53:13,318 --> 00:53:16,148
It's been an amazing season
and so much of that has to do
1257
00:53:16,154 --> 00:53:18,284
with how wonderful and
1258
00:53:18,615 --> 00:53:19,865
charming all of you are.
So thank you.
1259
00:53:26,498 --> 00:53:29,208
And now, will our remaining
three bakers
1260
00:53:29,209 --> 00:53:30,749
please step forward?
1261
00:53:30,752 --> 00:53:33,512
[cheering]
1262
00:53:38,927 --> 00:53:42,057
[sighs] And now, some
exciting news.
1263
00:53:44,224 --> 00:53:49,694
The winner of The Great
American Baking Show is...
1264
00:53:56,653 --> 00:54:00,743
- Martin.
- [cheering]
1265
00:54:07,372 --> 00:54:08,712
Thank you.
1266
00:54:09,416 --> 00:54:11,376
You got a handshake again.
1267
00:54:11,376 --> 00:54:12,916
Finally!
1268
00:54:14,379 --> 00:54:17,089
- Thank you, Prue. Thank you.
- [Prue] Well done, well done.
1269
00:54:17,090 --> 00:54:19,380
I tell you what,
you got in through the wire.
1270
00:54:19,384 --> 00:54:22,434
Oh, I know, I know. I know.
1271
00:54:22,429 --> 00:54:25,809
[Zach] Congratulations, Martin,
there you go!
1272
00:54:25,807 --> 00:54:26,767
I cannot believe it.
1273
00:54:26,767 --> 00:54:28,227
I felt like I did well today,
1274
00:54:28,227 --> 00:54:29,437
I felt like I did
well yesterday,
1275
00:54:29,436 --> 00:54:31,686
but it's like this
that's up there that
1276
00:54:31,688 --> 00:54:33,018
you're like,
I don't think I can get that,
1277
00:54:33,023 --> 00:54:35,033
but I got it.
1278
00:54:35,025 --> 00:54:37,105
It means so much
to because baking
1279
00:54:37,110 --> 00:54:39,030
has always been my hobby.
1280
00:54:39,029 --> 00:54:41,319
And now it's like,
oh, everybody knows
1281
00:54:41,323 --> 00:54:43,493
that I love it,
and I'm really good at it!
1282
00:54:43,492 --> 00:54:46,702
Martin was named winner of
The Great American Baking Show
1283
00:54:46,703 --> 00:54:49,413
based on the fact
that his first day was so good,
1284
00:54:49,414 --> 00:54:52,294
on the other hand
Dyana and Sarah
1285
00:54:52,292 --> 00:54:54,342
both really pushed him
right to the end.
1286
00:54:54,336 --> 00:54:57,416
And it was really close,
it came down
1287
00:54:57,422 --> 00:54:59,472
to like a texture there,
a flavor there.
1288
00:54:59,466 --> 00:55:02,086
But in the end, Martin
did an amazing job
1289
00:55:02,094 --> 00:55:04,104
throughout
The Great American Baking Show.
1290
00:55:04,096 --> 00:55:07,716
You so deserve it, well done.
1291
00:55:07,724 --> 00:55:09,314
[Prue] Martin has been
1292
00:55:09,309 --> 00:55:10,559
the most consistent
of the bakers.
1293
00:55:10,561 --> 00:55:14,061
He is the most
technically accomplished,
1294
00:55:14,064 --> 00:55:15,944
he is the most neat
at the end of it.
1295
00:55:15,941 --> 00:55:19,241
All of his decoration
is always very good.
1296
00:55:19,236 --> 00:55:22,026
He finishes on time,
he's extremely organized.
1297
00:55:22,030 --> 00:55:23,820
He's the best baker.
1298
00:55:23,824 --> 00:55:26,494
You two so nearly cracked the...
1299
00:55:26,493 --> 00:55:28,583
- Oh, so close!
- Thank you.
1300
00:55:28,579 --> 00:55:29,999
So much.
1301
00:55:29,997 --> 00:55:31,867
I couldn't be more thrilled
for Martin.
1302
00:55:31,874 --> 00:55:34,004
Because everybody
in this tent that
1303
00:55:34,001 --> 00:55:35,341
I've met has been
an incredible person,
1304
00:55:35,335 --> 00:55:37,295
I've made friends for life.
They're my baking family.
1305
00:55:37,296 --> 00:55:39,166
And just to make it this far
1306
00:55:39,590 --> 00:55:41,050
is the icing on the cake,
if you will.
1307
00:55:41,049 --> 00:55:42,889
It's been a real journey for me.
I didn't
1308
00:55:42,885 --> 00:55:44,675
have a lot of confidence
going in.
1309
00:55:44,678 --> 00:55:47,718
I didn't think that I would
make it past week two, so,
1310
00:55:47,723 --> 00:55:49,813
I'm really proud of myself
and I was able
1311
00:55:49,808 --> 00:55:51,388
to create some of the most
1312
00:55:51,393 --> 00:55:53,903
amazing things I've ever baked
before in my life, so,
1313
00:55:53,896 --> 00:55:55,646
I'm so happy it happened.
1314
00:55:55,647 --> 00:55:57,477
Where are you going to put it?
1315
00:55:57,482 --> 00:55:58,402
Yeah, where are you
going to put it?
1316
00:55:58,400 --> 00:56:00,820
I'm never letting it go.
1317
00:56:00,819 --> 00:56:03,279
It's going to follow me
everywhere in my backpack.
1318
00:56:03,447 --> 00:56:04,947
[yells]
1319
00:56:04,948 --> 00:56:06,528
[Jason]
What's going on how are you?
1320
00:56:06,533 --> 00:56:10,873
I am great, I am the winner of
The Great American Baking Show.
1321
00:56:10,871 --> 00:56:12,411
Oh, my God!
1322
00:56:12,414 --> 00:56:14,124
- [laughing]
- [chattering]
1323
00:56:17,753 --> 00:56:19,053
Woo!