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  • 3 months ago
The.Great.Australian.Baking.Show.S09E03
Transcript
00:00You
00:22Doctor how's it going? Let me concentrate. Sorry
00:27Knife
00:28Knife
00:31Fork
00:32Fork
00:36Sauce
00:37Sauce
00:42Say when
00:44When
00:45It's Pie Week
00:47Last time
00:49Happy Biscuit Week
00:51Ayesha baked a pod of perfect bickies
00:54That's fantastic
00:55You should be so happy with that
00:57Winning her the proud title of star baker
01:01But a tough cookie
01:03Terrible, terrible
01:04Meant we said goodbye to Eric
01:07It's been so wonderful having you here
01:09Thank you guys
01:10This time
01:11Pies are like a kind of warm hug
01:15Our ten remaining bakers keep their eyes on the pies
01:19I can't believe I'm just staring at an oven
01:22With a testing technical bake
01:24Rachel's asked us to do a letter fold
01:26Haven't written a letter in a hot minute
01:28Fit for royalty
01:29I'm a horrid little king
01:31And the bakers puzzling showstoppers
01:34Are too much for the judges
01:37The colours on here are just so blinding
01:40It's such a beautiful day
01:50I can't wait to cook the pie
01:52A pie can be a dessert
01:52A pie can be a dinner
01:54It can be a snack
01:55Who doesn't love pies?
01:56Good luck
01:57I love making pie, eating pie
01:58Pies are like a kind of warm hug
01:59Good luck
02:00Good luck
02:01Hello bakers and welcome to pie week
02:02The only week with 3.14 days
02:03The only week with 3.14 days
02:07I can't wait to cook the pie
02:08I can't wait to cook the pie
02:09A pie can be a dessert
02:10A pie can be a dinner
02:11It can be a snack
02:12Who doesn't love pies?
02:15Good luck
02:17I love making pie, eating pie
02:20Pies are like a kind of warm hug
02:22Good luck
02:23Hello bakers and welcome to pie week
02:27The only week with 3.14 days
02:29Yeah, fun joke for all of us
02:31Who still know what pie is
02:33For your signature bake
02:35Rachel and Dan would like you to make
02:3612 party pies
02:38A party pie is like a regular pie
02:42But smaller and more fun
02:44By that logic
02:45I am the regular host
02:46And Natalie is the party host
02:48Your party pies should have a pastry base
02:54A pastry top
02:55And a delicious savoury filling
02:57All 12 pies should be identical and snack sized
03:01I love snack sized food
03:03It's so flirty
03:04It's like, you think this tastes good?
03:06Try me full sized
03:09Bakers, you have two hours to bake your signature party pies
03:13On your marks
03:14Get set
03:15Bake!
03:16Oops!
03:17Let's spill some flour over there
03:26Our bakers need to make a delicious pastry
03:28Oh!
03:29Little bit more
03:30Not too thick so that I can taste the filling
03:33And it needs to be really well baked
03:35I'm starting with my pastry just because I need that to chill for as long as possible
03:38Plant based butter just has a lower melting point than regular butter
03:41With party pies, I want the bakers to think about unique flavour combinations and creative presentation
03:47I do love a party pie
03:49I like to take the top off and put sauce in the middle
03:52And let it cool down a little bit and then take a bite
03:54I would put the tomato sauce in the pantry
03:57My husband insists that it goes in the fridge
03:59I've caved over the years
04:01And it definitely goes in the fridge now
04:03Beth's rough puff party pies will be golden inside and out
04:09Decorated as the Moroccan sun
04:11And filled with a tender lamb tagine filling
04:14Just so keen to have a savoury bake
04:16Because we've done so much sweet stuff
04:21So at the moment I'm making my cheddar crust pastry
04:24Nice and homey pie
04:26Vanessa's cheddar short crust party pies will be filled with two classic Italian ingredients
04:31Ricotta and silverbeet
04:34I think the cheese in the pastry is great
04:36But it can colour even quicker than normal
04:38So just be careful that it doesn't overcook
04:41Well I love cheese
04:42And anything with cheese
04:44Cheese, cheese, cheese
04:45I go to Cheezaholic Anonymous
04:48No wonder I've seen you there
04:49You're not supposed to tell anybody
04:52Alright, let's get a coolin'
04:55Keeping the dough chilled will ensure the pastry puffs up
04:59So when baked the layers will be nice and crunchy
05:03Stick it in the fridge
05:04So I'm working on my filling
05:06I'm frying off some pandan leaves
05:08Pandan is kind of like grassy vanilla
05:11Which seems like a weird thing to put in a curry
05:14But it just gives this beautiful like floral flavour
05:17Jay's vegan short crust masak mara party pies
05:21Will use mushrooms instead of meat
05:24The zesty tomato filling will get a kick from Kashmiri chilli
05:28Why do they need 12?
05:30No!
05:31Darren only eats 10
05:32Exactly!
05:33So my filling is chicken chitinaz
05:36Lot of cumin seeds, lots of chilli and fennel
05:40Anirban's chicken party pies will have wattle seed infused in the short crust
05:45Coconut milk will add creaminess to the dry curry filling
05:49It's thick curry, it's not very liquid
05:52Yeah, so the consistency is not going to make your pastry go soggy
05:55Absolutely not
05:56But make sure the flavours are well balanced
05:58I'm actually terrified
05:59Both of you are pie gurus
06:01So I'm not sure
06:02We've had a few in our time
06:04Good luck mate
06:05Thank you
06:10Hey Brian
06:11Hey
06:12Can you tell us what you're making today?
06:13Je suis désolé
06:15I'm making a par auzien cassoulet pie
06:19Oh my goodness
06:20I'm so sorry
06:21The franglais
06:22I'm so sorry
06:23Yes
06:24Sibu, please
06:25Aiming to cook French better than he can speak it
06:30Brian's time short crust party pies will have a cassoulet filling of speck, duck and pork
06:36Beautiful ingredients, you've got the broccoli, the tomatoes
06:39Just remember that these ingredients will release juices
06:43Perfectly filling
06:44I will do, thank you
06:46Got the miso going in
06:48Miso is salty but has a bit of a sweetness and it just works with everything
06:53Kalani's chicken, corn and miso pies will have parmesan in the short crust pastry to add to the sweet and salty party
07:03Not to sound corny but I really love corn
07:06This is actually a chicken pie recipe that my great-grandmother made
07:11I have tweaked it a bit so I've added some leek and some brie to it
07:14Hopefully this will brie a good addition to my pie
07:17Did you get it? Brie?
07:19Aisha's short crust party pies will be filled with chicken, leek and creamy brie
07:26Crunch will come from a family staple
07:29Gnarly nuts
07:31What's the kind of flavour of the gnarly nut?
07:34Like a pine nut kind of texture
07:36These are found all over the place in the Solomons and my family love to cook with them
07:40Gnarly pies dude, hang ten or twelve as the case may be for the party pies
07:44Yes, twelve
07:45Thank you so much
07:46On a recent trip to Thailand I had the most delicious larb so I decided to put it into a pie
07:57Wes's short crust larb guy party pies will have a pork mince filling with toasted jasmine rice to soak up the excess moisture
08:06I don't really cook a lot with pork mince but it's widely used in Thai cuisine so I thought keep it traditional
08:17Bakers this party is half over
08:21Just the way I like my parties
08:23One hour to go bakers
08:25Oh god
08:26Chilli and turmeric
08:31I'm rolling out my rough puff getting it into the moulds ready to fill
08:38I'm happy with how it's feeling
08:40No
08:42It's just melting
08:44The butter's leaking a little bit, it's just so hot in here
08:47I think I will be very tightly on time
08:55Oh!
08:56That's the Kashmiri chilli
08:57Jess's short crust party pies will have a lamb Rogan Josh curry filling
09:03To offset the heat, the creamy tomato sauce will be packed with cloves and cardamom
09:09My husband and I love having people over
09:11Do you really like people coming over?
09:14Like you have to clean and you have to get dressed
09:17I know
09:18And then sometimes people come early
09:21We're doing seafood today, something a little bit different
09:24I don't think anyone else is doing it
09:26I chose these moulds because I want my fish pies to look like fish
09:30Tatiana's seafood party pies will have a dill-infused short crust pastry
09:35Filled with salmon, prawns and capers
09:39So you're rolling your pastry out, that's for the top, yeah?
09:41Yeah, these are going to be the lids
09:43But you didn't roll the pastry out for the bottom of your top
09:46No, I pressed them in
09:47I saw you pressed that in
09:48Yeah
09:49So there's a bit of a danger in the bottom that it's not even
09:52There is, yes
09:53But I have weighed my pastry out so
09:55And I've made sure that it's thinner
09:57But you want to make sure that pastry is perfectly cooked underneath
10:01Exactly, yep
10:06Go on in
10:12Bakers, you have the amount of time it takes me to eat all the pies at a party
10:16And then leave 15 minutes
10:18You have 15 minutes
10:20Oh my god
10:21Oh bloody hell
10:24I swear I was never going to do this
10:26And I'm doing it
10:28I can't believe I'm just staring at an oven
10:31Like it's going to change anything
10:34Bake
10:36Definitely not coming out
10:38Oh my god
10:39This flour is actually identical to me right now
10:43Besides my fluff and pastry stuff
10:45Don't you reckon it looks like me?
10:48No
10:49No, not the egg
10:53Bakers, you have one minute left
10:56I have to take it out
10:59Woah, burnt my arm
11:01These are just not as cooked as I would like
11:03I've pumped up the heat a little bit
11:05There
11:10Ten
11:11Oh man
11:12Nine
11:13Eight
11:14Seven
11:15Six
11:16Five
11:17Four
11:18Three
11:19Two
11:20One
11:22Take your hands off your pies
11:24Well done, bakers
11:26That was a tough one
11:27Well done
11:28Well done, guys
11:29They're on a tray
11:31Another bake done
11:35I love the little detail
11:40You've got scales and you've got the little fins at the back
11:45These are really inventive
11:48Let's try
11:55That dill flavour complements that fish filling wonderfully
11:59The pastry is really well done
12:01Nice and short and crumbly
12:03Just think these are lovely
12:05Thank you so much
12:06Well done
12:09Oh, can you hear that?
12:10Flaky pastry
12:11That's a good sound, isn't it?
12:16Really beautifully spiced
12:18The lamb is well cooked, but it's not dry
12:20Yeah
12:21And it's the right proportion of pastry to filling
12:23Well done
12:24Thank you so much
12:25Thank you so much
12:36Well Darren's already saying it with his eyes
12:41That is delicious
12:43Perfect pie filling
12:44The balance of spice and flavour you've got there is beautiful
12:48I would eat that all day, every day
12:51Next time just give that pastry a little longer
12:54I would, thank you
12:56The pastry, a bit of rough ram edges
13:01The filling for me is slightly too chunky
13:05I could have done with a little bit more creaminess to it
13:08Yeah
13:09Ambitious choosing, cassoulet
13:10This probably would have been more successful had it sat for maybe a day and kind of mixed all together
13:19They're a little bit on the blonde side
13:23The combination of miso with sweet corn has that rich savoury but sweetness to it
13:29You just need to work on the pastry and work on your timing
13:31So fair
13:32So fair
13:34I love the colour
13:35They look really inviting
13:40Beautiful pastry
13:41You can actually see it, how it crumbles
13:43And the cheddar
13:44Love that flavour
13:45The texture's all there
13:47However, you're just lacking a bit of seasoning
13:50Salt pepper at the end lifts everything up
13:53Very crumbly pastry
13:55On a couple of them, they're slightly cracked
13:58So you just knead it a bit longer in that oven
14:01The flavour is great
14:04Always love chicken, leek
14:06Those gnarly nuts, they've added some good texture
14:10Really nice golden tops
14:12I love your little curry leaf garnish, I think it's beautiful
14:19I can see why this recipe is a family favourite
14:22Because that curry is so fragrant
14:24And the meat actually is very tender
14:26Pastry underneath, sadly, is slightly underdone
14:28Absolutely
14:29Delicious flavour in the middle though
14:30Thank you, I appreciate that
14:34I noticed that not all of them are even or uniform unfortunately
14:37Yeah, yeah
14:41I've never had larb inside a pie before
14:44But I think it works really well
14:47It's absolutely delicious
14:49Because the butter must have melted into the dough
14:52You just don't get the layering
14:53Yeah
14:55Tell me what happened, I can see one or two missing
14:57Yeah, I was really battling time at the end
15:00Alright, I'm going in Rachel
15:02Okay
15:09Oh, is it really spicy?
15:11That really does pack a punch
15:13It might be a bit too spicy for some people
15:15But I do actually love it
15:17And that mushroom gives really good texture
15:19Unfortunate that the pastry isn't quite perfected
15:22I know what was up, Jay
15:24You were testing the judges to see if they can count past five
15:27Confirmed!
15:29First time!
15:30Thanks guys
15:32Thanks
15:34The party was a bit of a flop
15:38Darren's reaction to my filling was super exciting
15:41So I hope I made my fellow Indians proud
15:44Hello bakers, welcome to this week's Technical Bake
15:58You will need to rely on your baking instincts
16:01Because the judges have left out parts of the recipe
16:04It's like if Tom or I started a joke and they just never
16:07Rachel Koo is the mastermind behind this week's Technical Bake
16:15Any advice for our bakers?
16:17Seal up!
16:19And even the score
16:21Thank you Rachel, now the two of you, skedaddle
16:24Good luck
16:26Now they're gone, I can share that today you'll be making
16:31Rachel's galette de roi
16:34Originating in France, a galette de roi is also known as a king's pie
16:40Rachel's version uses macadamia nuts instead of almonds
16:44She's a bad influence and she's breaking the rules
16:47And I don't like her being around you
16:51Bakers, you have two hours and 15 minutes to make Rachel's galette de roi
16:54On your marks
16:55Get set
16:57Bake!
17:03Oh my gosh, I can't get it, okay
17:05We are baking something I cannot pronounce
17:09A galette de roi
17:11Galette de bois? Galette de roi?
17:14Maybe?
17:16This is a galette de roi, a traditional French pie
17:23It looks pretty spectacular, I love the golden colour on top
17:28The puff pastry is absolutely key to this
17:32If you don't fold the pastry right, you're not going to get those nice layers
17:36And also with the scoring, you need to be precise
17:40Yeah, deceptively simple
17:42This is a classic finish to a galette de roi
17:45There is a small trinket hidden in the pie
17:48Whoever finds it is crowned king or queen
17:51I think it doesn't matter who gets the trinket
17:54I am, of course, always the queen
17:56I won't disagree with you
18:05It's filled with a frangipan
18:07The macadamia is such a great flavour
18:10Really nice and buttery
18:12A little bit of salt in there because that just brings out the sweetness
18:16Have you told the bakers how much salt to put in their frangipan?
18:20What do you think?
18:26On a light floured surface, roll out the dough
18:29In order to get the perfect rise for their galette de roi
18:32The bakers must turn their dough
18:35Turning of the pastry causes the butter to have layers of pastry in between it
18:41Rachel's asked us to do a letter fold
18:43So you roll it out, bring it in like you're doing a book
18:48I haven't written a letter in a hot minute
18:50But I think it just means like
18:53Like this
18:57Place the dough into the freezer
19:00Between turns, the bakers must keep their dough cold
19:04To ensure the butter doesn't melt and create a dense pastry
19:12Remove dough from the freezer
19:15And give it two final turns
19:16Final turns
19:21Final two turns
19:23And it feels lovely
19:25We're all folded, ready to go in the freezer
19:30Subjects of the shed
19:32You are half way through your bakes
19:35And the tax is going up
19:38No!
19:42I'm a horrid little king
19:44I am just starting my macadamia nut frangipan
19:48So I'm just weighing out my macadamia nuts to roast
19:55So I'm just creaming my sugar and butter
19:59I'm just kind of trying to get the frangipan together
20:02There is nothing specific in the recipe about the salt
20:06So I'm just assuming I'm going to just put a little pinch of salt in here
20:10Add the egg and mix until fully incorporated
20:12And then add macadamia which I can't do until the macadamias are roasted
20:16Perfect!
20:19They look toasty and not burnt
20:21Nice and golden
20:23Then we'll blitz them up
20:27Whoa!
20:29Whoa!
20:31Good frangipan should be creamy
20:32Still have texture
20:33Just utterly delicious
20:35Get it in there
20:37I'm just going to put it in the fridge
20:39Ready to pipe onto my pastry once I've rolled it out
20:42Roll out the dough to a rectangle
20:46Large enough to cut two 25cm discs
20:48Okay, okay, we've got this
20:51You're beautiful!
20:53You are perfect!
20:55Cut the frangipan evenly over the base
20:58Starting from the centre in a spiral
21:00Leaving one centimetre border
21:02Okay
21:05Little crown!
21:07Where to put the crown?
21:09French tradition says that whoever is lucky enough to find the trinket in their slice
21:13Is crowned king or queen
21:16It's a tiny little crown
21:18That is beautiful!
21:20I think my head's a bit too big though
21:21Anyone would be thrilled to find this
21:23Yeah, no, I want to walk away with this
21:25But I will be leaving it here for your beautiful bake
21:29Gently embed the crown trinket
21:32Into the frangipan towards the border
21:35Let's do you right there
21:37Whoop!
21:39So Rachel told us to seal up
21:41So what I'm assuming she meant by that is making sure that we've got a beautiful seal on our tart
21:50I think that's also going to stop the filling from running out
21:53So fingers crossed I'm sealing up
21:58A good seal also ensures the frangipan bakes evenly and rises with the pastry
22:05No air pockets
22:07No, no, no, no, no, no, no
22:09I'm now moving on to do the scoring
22:12I'm using a ruler because it has to be very specific
22:15Repeatedly score the parallel lines four centimetres apart from top to bottom
22:19When Rachel said even the score, I think what she meant is that the scoring needs to be even
22:25Only got one shot, you can't wide it out and start again
22:31I've never scored before, what's it feel like?
22:34Time-consuming and tedious, yeah
22:40Bakers, you have 30 minutes left
22:44Get a move on
22:46Going in the oven
22:48Oh
22:50Let's kiss it full up
22:52Rise little rough puff
22:54Please, please
22:56The recipe doesn't say anything about how long I have to keep that in the oven
23:00So I'll just keep on checking
23:02The galette de roi needs to be baked until golden and crisp
23:07Not enough and they'll be soft inside and blonde on top
23:10It's kind of just the waiting game now
23:13Which is torture
23:14Does anyone want a cup of tea?
23:16Does anyone want a cup of tea?
23:28Just waiting, waiting, waiting
23:31Bakers, you have one minute left
23:33Whoa
23:35You see everything
23:37Looks evenly cooked
23:39There's lamination
23:4010
23:419
23:428
23:437
23:446
23:455
23:464
23:473
23:482
23:491
23:5010
23:5110
23:529
23:538
23:547
23:556
23:565
23:574
23:583
23:592
24:001
24:01Step away from your pies
24:03Well done Bakers
24:04Well done Bakers
24:08It looks gorgeous
24:09Good lattice
24:10Good crossing
24:11That looks gorgeous
24:12You did it
24:13So does yours
24:14Yeah, I want a bit more height
24:16Everyone else's is so big
24:19Bakers, please bring your galettes de roi to the table
24:22Galettes, voila
24:26Galettes, voila
24:28It's got good colour on it
24:29But it's not popped up
24:32Oh, they all smell so good
24:35The judges will now return to the shed to blind taste the bakers galettes de roi
24:41C'est magnifique
24:43It was no easy task
24:45And you've all managed to bake a galette de roi
24:48So well done
24:50This is going to be fun
24:52Who's going to be king and who's going to be queen
24:54I don't know
24:57Now this galette de roi
24:58It has a wonderful height
25:00Fabulous colour
25:02I wanted an even score
25:04And the baker has definitely succeeded here
25:07Sounds certainly very crispy and flaky
25:13Okay, I'm going to have a look for the trinket
25:20Ah!
25:22Yay!
25:23Well done!
25:31The frais-je-pan
25:32The consistency is good
25:34Very nutty
25:35Very impressive pastry
25:37When we cut through it, you heard that crunch
25:39This is a very good galette de roi
25:42Onto the next
25:44It certainly is a little bit flatter than the first one, isn't it?
25:50The filling is well-roasted
25:52And the salt is coming through at the end
25:55Which means it's well-balanced
25:57Yeah, it's just we don't have that distinctive puff pastry layers inside
26:02That filling is just seeping out the side
26:06Therefore, it hasn't been sealed properly
26:11It's lacking a little bit of salt, I'm afraid
26:13Pastry at the bottom is just underbaked
26:15But they do have a nice flakiness
26:19Look at that
26:20Really shiny, deep golden colour
26:23The base is quite thick
26:27But the pastry itself is buttery and flaky
26:30Really great toastiness on the macadamia nuts
26:32Good level of salt as well
26:34And there's great texture in there
26:37I love the scoring on this galette de roi
26:39It's very precise
26:41The saltiness with this fragepan is really wonderful
26:49It really enhances the nuttiness of those macadamia nuts
26:54Yeah, and unfortunately the pastry
26:56Too thick on the bottom
26:57And on the top
26:58It's just a little bit too blunt
27:00The baker has definitely over-roasted those macadamia nuts
27:11Because you get that slight bitterness
27:14And that's a shame
27:15Because the pastry was really awesome
27:17Let's move on
27:19If you do do scalloped edges like this
27:22It will inhibit the puff from rising
27:25The filling, salt-wise I would have put it up just a little bit
27:34It needed longer in the oven
27:36Because you can see here the dough is uncooked
27:43There's a lovely toastiness to the filling
27:46Yeah, as soon as I cut into that
27:48I could see that it's really soft in places
27:51Second to last, let's have a look
27:54Let's have a look
28:00Even though this pastry is lacking those layers that rise
28:05That base is beautifully golden, it's crisp
28:08Yeah
28:09Wonderful, toasty, macadamia nut frangie pan in the middle
28:13Last one
28:20Well done
28:21Thank you
28:23Queen
28:24Rachel Koo
28:25Thank you
28:26Thank you
28:28She definitely wears it better
28:37On the base here you can see that the dough is uncooked
28:41Yeah
28:42The filling, although toasted correctly
28:45And the right consistency has just been slightly over salted
28:48The judges will now rank the bakes from 10th place to first
28:56In 10th place
28:58Who's this?
28:59Tatiana
29:01Again
29:02Again
29:03You know those scalloped edges
29:05They made their pastry rise unevenly
29:08In 9th place
29:11Wesley
29:12It's very flat unfortunately
29:158th
29:16Vanessa
29:177th
29:18Jay
29:19In 6th place
29:20In 6th place
29:21Kalani
29:225th
29:23Anagon
29:24In 4th position
29:25Oh my gosh
29:26Aisha
29:27In 3rd position
29:28Beth
29:30In 2nd place
29:31In 2nd place
29:36Who's this?
29:38Brian
29:39Well done mate
29:40Fantastic colour on there
29:41You took the nuts just a bit too far
29:44Which means in 1st place
29:46Which means in 1st place
29:50Fantastic height on the puff pastry
29:52Beautiful colouring
29:53Wonderful scoring
29:54You really executed this well
29:56Thank you
29:59Redemption
30:05I was happy with the pastry
30:07And then when I put it in the oven
30:08And I saw it
30:09And I thought
30:10Ah
30:11It's okay, tomorrow's another day
30:13Another bake
30:14Another day
30:15Another bake
30:16Another day
30:25Good morning bakers
30:26It's showstopper time
30:27Rachel and Darren would like you to create a tangram pie
30:31Which is a real showstopper
30:32Because I had to stop the show and google what a tangram is
30:36Originating in China
30:40A tangram is a puzzle in the form of geometric shapes that can be arranged to create a variety of patterns
30:47Hmm
30:48Your pie can have any type of sweet filling you like and be any shape you like
30:53But most importantly the top of your pie should be inspired by the tangram puzzle
30:58Bakers
31:00Bakers
31:01You have four hours to piece together your tangram pie
31:04On your marks
31:05Get set
31:06Bake
31:07Bake
31:08So I'm starting my pastry
31:18My butter is already melting
31:24I keep underbasing my pastry
31:28So today that is absolutely not going to happen
31:31Pastry is really important today
31:33It holds all your flavour so you want to make sure that it's something sturdy and delicious
31:37Alright
31:38Alright
31:39Here we go
31:40The tangram pie
31:41What a weird request from Rachel and Darren
31:44Tom are you still here?
31:45Yep
31:46Yeah cool
31:47I'm watching in stunned silence
31:49Tom are you still here?
31:50I'm still here
31:51You can really just
31:52Stop it I've got it
31:53You're kidding me
31:54Tom did you see that?
31:56I did
31:57Tom
31:58Yep that was genuinely impressive
31:59Oh my gosh
32:00Now I'm going to wear the blindfold and just sit with my own thoughts
32:02You can just take these off
32:03Yeah
32:04Natalie are you still here?
32:05Not too shabby
32:10Hi Aisha
32:11Hello
32:12Yeah I love walnuts
32:13It's a really great flavour
32:14With a push in pastry
32:16It can be fragile in places
32:18This is not going to break as you demould it
32:20I think blind baking it definitely helps with getting a lot of that moisture out and getting a nice firm crust
32:26Inside the walnut crust a lemon filling topped with a blueberry custard will be the base for Aisha's fruity tangram pattern
32:34As we've learnt I'm just so nuts for nuts
32:39Get every little scrap
32:41Each layer is me and my housemate favourite flavours
32:47Hopefully they all complement each other just as much as we do
32:52Kalani's chocolate sure crust pie will have a passion fruit filling and jelly topping with a chopped fruit tangram design
32:59This needs to be cooked
33:02Chuck it in there for a couple of minutes
33:07This is a hosco hack
33:19Now I'm moving on to my filling
33:24Rhubarb just reminds me of my nan
33:26Every time I'd go to her house she'd always have just a jar of stewed rhubarb and a jar of custard in the fridge
33:31And it was just something that was always there to snack on
33:33Wes's shortcrust pie will be filled with an almond orange frangipan and rhubarb strawberry jam
33:39Candied orange and roasted rhubarb will create the tangram design
33:44I love rhubarb
33:46I love rhubarb too especially when it's this beautiful deep red colour
33:50I would say putting the rhubarb in the oven
33:53You have to be very careful because rhubarb can become a little stringy when you cook it
33:58Yes
34:00Tropical party over here
34:04Mango takes me right back to Vanuatu which is where I lived for a while
34:08All the village kids throw rocks at the mango trees getting the mangoes to fall to the ground
34:12Beth's coconut shortcrust pie will have layers of lime and cardamom cheesecake
34:17Sliced kiwi and mango curd topped with a tropical fruit tangram
34:22I can smell that red wine, it's amazing
34:25We'll drink that again later
34:27Who doesn't want red wine?
34:29I love drinking good, you know, mulled wine
34:31And I love cooking and baking with alcohol
34:33So I thought why not using it in the pies?
34:37Why not make a spiced shortcrust pie
34:40Filled with cherries and honey cremeux
34:43Topped with a mulled wine jelly and apple and pear tangram
34:48Using macerated cherries you have to be careful that it doesn't make the base of the pie soggy
34:53Yes, that's correct
34:54Normally to make sure the pastry doesn't go soggy you need to kind of line it with maybe egg white or some chocolate or something
35:01I'm doing the egg wash as well
35:02Excellent
35:03I noticed that you're trying to give our judges wine
35:06I just want to warn you, it's a good plan
35:09But last time they robbed a bank
35:11So...
35:13Ooh, that's a nice breeze
35:17I think the shed has made me realise that I'm often drawn to flavours like from Asia or the Middle East
35:24Ingredients that like kind of toe the line between sweet and savoury
35:28Saffron is often used in a savoury dish
35:31Jay's shortcrust pie
35:32Filled with pistachio frangipan and strawberry and sumac jam
35:36Will be topped with a saffron creme pâtissiere and a terrazzo tangram design
35:43Mmm, that's great
35:45Good saffron?
35:46Yeah
35:47Okay
35:48That's the dark chocolate in there
35:49With some cream and we'll add some milk
35:51This is our custard component
35:55Tadiana's caraway shortcrust pie will be filled with chocolate and orange custard
36:01Topped with a fruit tangram and a boozy orange liqueur glaze
36:06Oh, now we're talking
36:08Yeah
36:09Now we're talking business
36:10Orange and chocolate's very classic but that caraway gives it a little edge
36:14Yeah, get more of the adult pies
36:16Smart thinking
36:17Yeah
36:18Just need to make sure that pastry is perfectly baked
36:21I'm doing that today, trust me
36:22I want to stay in this shed
36:24Good attitude
36:28Tough work
36:30I'm juicing my lemon and limes to add some extra zing to my yuzu custard
36:36Jess's zingy yuzu custard will brighten her black sesame pastry and frangipan filling
36:41Topped with a fruity tangram pattern
36:44Yeah, it looks good
36:46Thank you
36:50I want it to be smooth
36:55Yummy
36:57There's so much passion in this bake, oh my god
37:01Bakers, you are halfway through your bakes and let's face it
37:04You've made it this far, you might as well keep going
37:07Yeah
37:11So my pastry, I'm gonna see if I can roll it out
37:17It's too warm
37:19I'm just gonna press it in
37:26The pastry, I'm blind baking it so that it's nice and crispy
37:30About 15 minutes in the oven
37:34Please bake through, oh my god
37:36With the pie bases baking in the oven, it's tangram time
37:42That's so pretty, I like it a lot
37:46So this is my cut off of my tangram pieces
37:48This is how I'm gonna make my shapes, nice and neat
37:53Oh, yum
37:54Oh, yum
38:04Help yourself
38:06Oh, fruit
38:07Off cuts
38:08How funny is it, it's got a triangle and a centaur
38:09It is cute
38:10That's how I get my kids to eat their fruit
38:11What are you saying?
38:12You need to eat more fruit
38:15With a fruity tangram top, Vanessa's shortcrust pie will be filled with vanilla custard and a strawberry and kiwi jam with added basil
38:26Oh, is there anything better than fresh basil?
38:29Mmm, smell that
38:33Yum
38:34It smells chocolatey
38:55It's okay
38:56What pastry is that?
38:57It's a caramelised
38:59Oh
39:01Compressed
39:04Cinnamon
39:05Ruff puff
39:07God, you're impressive
39:09Confi apples will fill Brian's compressed cinnamon ruff puff topped with a fruit tangram and boozy sherry crème patissiere
39:18So the egg wash will seal it
39:21Probably doesn't need it, there's so much butter in this thing, it's pretty much waterproof at this point
39:26I'm done with the blind bake
39:29It's got some nice colour
39:30I've got a baked cheesecake layer
39:31And this has got to go back in the oven to bake for 15 to 20 minutes
39:44Oh my god
39:46My pie has collapsed
39:47You alright?
39:49Can you help me?
39:50Yeah, yeah, yeah
39:51Can I use your knife?
39:52Yeah
39:53Alright
39:54Where are we going?
39:56Oh, it's staying
39:57It's staying
39:59You got this
40:00You got it, you got it
40:01I'll leave you to it
40:02So I'm just swelling in my jam
40:04So I just need to get this back into the oven
40:05So hopefully you get a bit of rice from the frangipan and it should hopefully hold that shell together
40:17I'm going to put it in for 15 and check it out
40:20I just want it at that wobble stage
40:22I don't want it to go any further
40:23Oh my gosh
40:36Got a nice wobble
40:37It's looking good
40:39That means it's baked but not over baked
40:42It's looking good
40:44It's looking good
40:45I was panicked before because the pastry started to fold in
40:48But it looks like the frangipan has filled it out and held the pastry in place
40:53Bakers, you have one hour left
40:55One hour?
40:56Hope you're not running tessellate
41:01This is my creme pat and I'm about to put this onto the top of my pie
41:14Most importantly, a mulled wine jelly on top
41:23Put that to the edges there
41:25And I'll pop that back in the fridge for a little bit
41:31Thank you so much
41:35Bakers, you have 30 minutes left
41:38Oh God
41:39I hope your shapes are shaping up
41:40This is torture, why did I decide to do it this way?
41:49It's not what I envisioned
41:52So I'm just going to cross my fingers
42:00Oh, it brokered
42:03Brokered
42:04Hi
42:14You caught me concentrating
42:16Very fancy pattern
42:17Matches your top actually
42:19Who wore it better?
42:20You did
42:21Oh stop, keep going
42:26Bakers, you have two minutes left
42:29If you are done, sit down and relax
42:32If you are not, panic now
42:34Already panicking
42:40Come on guys, you got this
42:46I'm getting all shaky
42:49Okay, it's fine
42:51It's fine
42:53It's just a bit rusty
42:5710
42:599
43:008
43:017
43:026
43:035
43:044
43:053
43:062
43:071
43:09Step away from your pies
43:10Well done, Begans
43:12How's it going?
43:14Oh my God
43:15That looks awesome
43:17I'm thankful that's over
43:19I'm so proud of everyone
43:32Vanessa, please bring your pie to the table
43:34Beautiful golden brown pastry
43:45There's something I want to do
43:47We're going to jump together
43:49On the count of three
43:50What?
43:511, 2, 3
43:53Yes!
43:54Look at that nice wobble
43:56I love a wobbly custard
43:58And that's the good way to test it
44:00Because you want it to have a little jiggle
44:01You know
44:03Let's dig in
44:04Okay
44:13Well, you really hit the mark with the consistency
44:17It's super smooth
44:19It really complements the jam
44:21But you could have been a bit more bolder with the basil
44:24That pastry was incredible
44:27Really well cooked, nice and even all the way through
44:29The topping
44:31Looks professional
44:32Really good pie
44:36I love the vibrancy of the saffron custard
44:38It really makes the other elements pop out
44:41Have a look
44:43Oh, look at that
44:48Pistachio, strawberry jam
44:51It works really well, Jay
44:53I absolutely love it
44:55The ratios that you've got
44:56You've got references
44:57A classic pie
44:58Where you'd have pastry
44:59Jam and frangipan
45:01Your pastry is really stable
45:04I would say for me
45:05It's the thickness
45:06You just need to roll it out thinner
45:08Okay
45:11Nice and tall
45:12You've got a deep dish pie, Tatiana
45:19It's very rich
45:20And I was expecting more of a relief from the orange
45:22Maybe if you'd had another filling
45:24We could have tasted that caraway
45:26The pastry is well baked
45:27I would say
45:28I remember that you pressed in the pastry
45:30I did, yes
45:31And you can see that
45:32Because there's a little bit of a wave in the base
45:35Mm-hmm
45:39The colour on that pastry looks wonderful
45:43Let's have a look inside
45:44Oh, there's lots of different textures in there
46:01It'd be awful at poker
46:04I love the honey
46:05I love all the spices
46:07Pastry's well cooked
46:08I would keep going back more and more to taste this
46:11Those flavours are fabulous
46:14They really encapsulate
46:16Cupping your hands around a hot mug of mulled wine
46:20Sensational, mate
46:21Thank you
46:22Appreciate that
46:26Looking at your pastry crust
46:28It is on the thicker side
46:30We're going in Rach
46:31Brace yourself
46:32Nice contrast with the blueberry and the lemon cream
46:46That lemon just like bursts, smacks you around the mouth
46:50Really love it
46:51The blueberry on top is fantastic contrast
46:54Even though that walnut pastry is very thick
46:57It actually adds a wonderful texture and aroma
47:00Very, very smart
47:01Hats off
47:04Brian, look at that
47:05An optical illusion
47:06They're almost jumping out at me
47:11So I think you may have compressed this pastry down
47:13A little bit too much
47:15Making it really hard for me to cut through
47:17That's resulted in it being undercooked
47:19The heat hasn't been able to penetrate all of those layers
47:25The confit apples are really lovely
47:27So you've managed to retain that bite to the apple
47:30But also get that caramelisation
47:34That passion fruit jelly underneath
47:36Really does make that fruit pop
47:41The pastry, you've rolled it out really fine
47:44I love the thickness
47:45But you can see a bit on the side there
47:48Where it's uneven
47:49I do think that the whole pie is firm
47:52And probably needed just to be a little bit softer
47:54Okay, I'm sorry
48:01The colours on here are just so blinding
48:04Oh my goodness
48:10Beth, that pastry is brilliant
48:13Really tasty
48:15I love toasted coconut and it comes through really well
48:18The flavours are wonderful
48:20That lime in the cheesecake filling
48:21I would say you needed to set that curd a bit more
48:26Whether it was a bit more egg yolks or gelatin
48:29It's just slightly too runny
48:31Wesley, I was really worried about that rhubarb on top
48:37And it's unfortunate it hasn't quite turned out
48:41Roasting rhubarb in the oven
48:43It's just so unpredictable
48:44I'm hoping that the flavours might win us over
48:47Because the appearance unfortunately is just a little bit not quite there
48:51I can see some cracks coming through the custard underneath
48:55Suggesting you might need a glaze on top of the fruit
49:04Rhubarb and custard, classic flavours
49:06But I wanted like at least half custard and half fraggio pane
49:13I think the ratio was off
49:15Unfortunately the rhubarb is not soft
49:18It's a little bit stringy
49:20And then your pastry tastes great
49:22It's a little bit on the rough side in terms of neatness
49:28You've used the black sesame to pick up on the seeds in the dragon fruit
49:31I thought that was really smart
49:34Oh, look at that contrast on the bottom
49:40The yuzu, oh, so beautiful
49:44It is silky smooth
49:46It's really intense and bright
49:48Unfortunately the pastry is a little bit under
49:50But you're literally like a couple of minutes away
49:52Thanks Jess
50:01A lot of tea to wash down all the pies
50:09Some of the pies this week, wow
50:11We had some fantastic fillings
50:13Speaking of fillings
50:15Who is filling out the top parts of the rankings?
50:18Aisha, the blueberry and lemon pie
50:20The walnut pastry was so tasty
50:23The lemon was zingy
50:25And the blueberry was so alive
50:27I thought it was a fantastic combination
50:29Anaban, his mulled wine pie
50:32Oh my goodness, the flavours in there
50:34They just took me back to a Christmas market in Alsace
50:38It was wonderful
50:40Jess created this black sesame pie
50:43With this yuzu filling that was so smooth
50:46The flavour was out of this world, really tangy
50:49So who struggled?
50:51Tatiana, I was really hoping to get that caraway flavour
50:53That she spoke about in the pastry
50:55But it didn't come through
50:56The rich chocolate, it was just too much chocolate
50:59Wesley, I had such high hopes
51:02He decided to cook the rhubarb
51:04Which makes it very hard to cut it neatly and precisely
51:08Which is what we wanted
51:10So that geometric design just wasn't there
51:13Brian, he had undercooked pastry
51:16But he had such a sensational filling
51:18But really, you've got to get both of those right
51:21Alright, so who is going to get Starbaker?
51:23Tom, again, you know, we've been out, we've broken bread together
51:29It doesn't work like that
51:31We've still got some deliberations to do
51:33When did you guys go out and break bread together?
51:35Don't worry about this
51:36I don't think we should have told them
51:39Every time
51:41We didn't eat anything, we were just breaking bread
51:49Bakers, congratulations on a fantastic pie week
51:53This is my favourite part of the week where I get to announce this week's Starbaker
52:04This baker has impressed us with their precision
52:08While proving that they're not afraid to go out on a limb
52:11With their daring use of complex flavours
52:14This week's Starbaker is
52:16Anna Ban
52:19Which means that I have to share who will be leaving us tonight
52:35This baker has impressed us with their imagination and ambition
52:39And their support of others has shown us that they're not only a great baker
52:45But also a great friend
52:47We're really sorry to say goodbye
52:51To Wesley
52:53Oh dear
52:55That's okay
52:58I've had an amazing time, I'm really proud of myself
53:01I will be taking away 11 new friends
53:04Great work, great work
53:05Thank you
53:07Wesley has such a unique touch to baking
53:10And it was such a pleasure to watch him bake in the shed
53:13I'm really going to miss him
53:15Congratulations to our Starbaker, Anna Ban
53:18Yeah, well done mate
53:22I was not expecting Starbaker at all
53:24Have you seen all the bakers in the shed?
53:26I really can't believe it
53:28Can I get one?
53:30Can I get one?
53:31Thank you
53:32Anaban is our Starbaker
53:34He has shown such skill this week
53:36His flavours and his fillings were out of this world
53:40Congratulations!
53:42No more piping!
53:44No more piping!
53:46No more piping!
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