- 4 months ago
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00:00Last time,
00:14Get those muscles moving!
00:16It was ready, set, go!
00:18As the bakers tackled bread week.
00:21I have to hand it to you.
00:22This is fantastic.
00:24Tatiana gave us a loaf-changing experience.
00:27That's a little bit gruesome, actually, Tatiana.
00:30Winning her the coveted title of star baker.
00:34Whoa, it's whoa.
00:36And we said a fond farewell to Kalani.
00:39This time...
00:40Here comes the gold.
00:42It's tropical week.
00:43Oh, my gosh, my hand is shaking.
00:46Our eight remaining bakers put their signature spin...
00:49Whoa, whoa.
00:50..on a tropical tart.
00:52I want to punch them with the flavours.
00:54Then there's Rachel's fancy French technical...
00:56In Rachel We Trust.
00:57..before an explosion of flavours...
01:00..with their tropical showstoppers.
01:03The knife's going to be good enough.
01:04Oh, what?
01:05You might need, like, a hammer or something.
01:07Ha, ha, ha, ha.
01:15MUSIC PLAYS
01:16This shed is like a tropical vacay.
01:33When I think of tropical, I think of sitting back on the beach, cocktails, and maybe like
01:41a luau.
01:42Tropical fruits are the superior fruits.
01:49Pineapple, mango, banana, coconut, like, yum.
01:57Hello bakers and welcome to Tropical Week.
02:00When I think tropical, I think surf, sand, sun, and standing by the oven.
02:07For this sunny signature challenge, the judges would like you to make six individual sized
02:12tropical tarts.
02:14Your six tarts should be identical, delicious, and have a tropical fruit flavour.
02:18But I mean, if we're talking about what should be, I should be standing on the right because
02:22it's my better side, but I guess Darren gets what he wants.
02:25Bakers, you have two hours to make your tropical tarts.
02:30On your marks.
02:31Get set.
02:32Bake.
02:33Let's go tropical.
02:37With a tart shell, that pastry has to be perfect.
02:42So it needs to be light, it needs to be flaky, buttery, and crisp.
02:46We don't want any soggy bottoms.
02:48I'm putting in some free-dried mango powder.
02:51I want to punch them with the flavours.
02:54Whoa, whoa.
02:55Mango power.
02:56Our bakers can use any different tropical fruit as long as it's delicious and takes me
03:01somewhere exotic.
03:02Dose feeling good.
03:04Happy with that.
03:05Happy with that.
03:06Alright, off to the fridge.
03:11And here comes the gold.
03:15Just working on my pineapple compote, so we'll start chopping this up as even as possible.
03:20I think with vegan bakes, I have to rely so heavily on flavours because I don't really
03:25have anything else to hide behind.
03:26So tropical fruits are really exciting because they're so punchy and so interesting.
03:31A pomelo is related to the grapefruit family.
03:35The way I describe it to people is it's like the taste of a grapefruit with all the sweetness
03:39of an orange.
03:40Beth's citrus celebration will feature a shortcrust pastry with a pomelo curd and be decorated
03:47with an ube diplomat cream.
03:50Tastes like tropical happiness.
03:51The shed is smelling really delicious right now.
03:54Lots of tropical fruit.
03:55Hey, Vanessa.
03:56Hi.
03:57Hey, Vanessa.
03:58What are you making?
03:59I'm doing a toasted macadamia crust with coconut panna cotta and then like a mango gel on top.
04:06I'm missing my husband a lot and this is his favourite thing to eat.
04:10So thinking of him today.
04:12Showing it takes two to mango, Vanessa's tart will have a macadamia sable base and feature
04:18a coconut panna cotta and mango gel topped with caramelised macadamias and gold leaf.
04:24For me, it's always balancing the sweetness because mango is sweet so it's still getting
04:30a bit of that tartness coming through to balance out the coconut.
04:34And the macadamia is going to be in the pastry because you're only doing tartlets.
04:37If you blitz up that macadamia too much, it's going to go to a paste, isn't it?
04:41Correct.
04:42That's not what we want.
04:43We definitely don't want a paste.
04:44I want it to be a really delicious mouthful so hopefully I can give that to you guys.
04:49Smells very fruity in here today.
04:53I'm very excited to taste everyone's bakes later on.
04:58Banoffee pies I learnt originate from the UK and I just thought that that was so funny
05:02because it's probably like top 10 least tropical countries of all time.
05:07Jay's decadent desert will feature an almond pastry shell filled with coconut praline paste
05:14and bruleed bananas and decorated with whipped cream and a palm tree.
05:19I love a banoffee pie and I'm interested to see your spin on this.
05:23I think it's important with your pastry crust to not make it too thick because you've got
05:28some wonderful delicate flavours in your tart and if you have a very thick pastry it does
05:33affect the flavours.
05:35Yeah.
05:36So agar, it's derived from seaweed and it will set a liquid into a jelly or a gel and it actually
05:43sets quicker than gelatin.
05:44Look at that colour.
05:47It's intense isn't it?
05:48What would you call that colour?
05:50The colour that Darren turns when I make him hold his breath.
05:53I was never actually a fan of guava until I tried it with citrus.
05:58Then it absolutely lifts it to that whole other level.
06:01Brian's floral inspired tart will feature a lime sable base filled with a lime ganache and
06:07a guava gel and decorated with green Italian meringue petals.
06:13Most of my elements aren't too tricky.
06:15It's all about time.
06:23I've got my subley dough out of the fridge.
06:26I'm just letting it come to temp a little bit.
06:30Look at this purple pastry.
06:34Tropical vibes.
06:36Ayesha's colourful creation will have an almond shortcrust shell with lime, lychee and basil
06:44seed jelly topped with a spicy mango curd.
06:47I know that in certain cultures you have mango with chilli, salt, that kind of spice mix on
06:53and that works really well.
06:54Yeah.
06:55Sounds like you've got lots going on there.
06:57Yeah.
06:58Are you confident you're going to get it done in time?
06:59Um, we'll see.
07:00That's kind of become my catchphrase at this point.
07:08So this is the point where Captain Pedantic comes back into things.
07:14My next step now is I'm going to get my tart shells and blind bake them.
07:19Be good today.
07:24Bakers, you have one hour left.
07:28One.
07:30Okay.
07:31So I'm making my mango panna cotta.
07:33This is forming the flower element of the tart.
07:38Tatiana's daisies will have a sweet shortcrust pastry with layers of mango jam, mango panna cotta
07:44and kiwi fruit and decorated with a coconut frangipani.
07:49It smells divine.
07:51And we'll pop that in the fridge.
07:54My friend Laura, every time we go over for board games, we have pina coladas.
07:59I've never drunk them other than like with my friend.
08:02So I hope she makes it right.
08:05Jess's boozy tarts will be made with an almond suble base
08:09and have a coconut mousse dome covered with a mirror glaze
08:13and be topped with a spiced coconut rum cream.
08:16Mirror glaze, it's all about getting the right consistency.
08:20You need to pour that glaze over onto a frozen mousse.
08:22It's going to get stuck. Absolutely be lucky.
08:24But you sound super confident.
08:26It's your going for Star Baker this week. I can tell.
08:28I want it. I want it. I can smell it.
08:30All right, I'm taking them out.
08:35Pastry is looking really good.
08:37They're a little bit messy, but I can tidy them up, I think.
08:41I could wash the inside so the pastry will remain crisp.
08:45They are slightly darker than I would like,
08:47but I'm just currently piping in my lime ganache.
08:51Don't do this to me.
08:55There we go.
08:57This is liquid gold.
08:59Mango for me is the king of tropical fruits.
09:03Bringing the mango madness, Anirban's tartlets will feature a macadamia shell
09:08filled with a mango curd and yuzu.
09:11In the mango curd, I'm trying to make it smooth but also slightly thicker than usual curd
09:18because I don't want the curd to leak out.
09:21These are going back into the oven just to bake through a little bit.
09:25And then we'll decorate with the panna cotta daisies.
09:37Brian, mirror glaze.
09:40Ooh, nice.
09:41Is that good? Ready, Paul?
09:42Just watch your bubbles.
09:43Yeah.
09:44Just give it a little...
09:45Yep.
09:46I'm happy with that.
09:52Basil seeds, they work much like a chia seed,
09:54so I've just made like a basil seed pudding instead of a chia seed pudding.
09:58Yeah, you give it to them.
10:00Tell us who you work for.
10:01Exactly.
10:02My caramelised macadamias are exactly what I want,
10:04so it provides like an extra crunch.
10:07The first one, they usually get a little better as I go.
10:12Yes.
10:13Steady fingers, steady fingers.
10:15Oh, no, I'm panicking.
10:17One minute, bakers.
10:19See?
10:20Cutting it close.
10:22Extremely close.
10:24Busy, busy.
10:25Just keep swimming.
10:27Here we go.
10:28Literally my final steps.
10:30It's gonna be tight.
10:32Ten, nine, eight, seven, six, five, four, three, two, one.
10:44Step away from your bakes.
10:45Well done, bakers!
10:46You did it.
10:47You did it.
10:48Oh, my God.
10:49That is awesome.
10:50Well done.
10:52Oh, my God.
10:53That is awesome.
10:54Well done.
11:04They look brilliant.
11:05Sometimes when you add colouring to pastry and then you bake it in the oven, you can lose
11:09it, but you've baked that really well.
11:12Look at that.
11:16The combination of flavours, there's a lot going on.
11:23It's so, so intense, but you've still managed to balance it out well.
11:27Aisha, really tropical flavour.
11:30Mango on top, great consistency and beautiful to look at.
11:36Vanessa, these look great.
11:37I love the fact that you have a very thin pastry as well.
11:40They do look really beautiful, and I like the way you've sprinkled that little bit of
11:44macadamia nut on top with the gold leaf.
11:46It's very chic.
11:47We'll have a look underneath.
11:50That is really well cooked.
11:52Well done.
11:55That pastry, Vanessa, is really well baked, kind of crumbled in my mouth.
11:59I get the macadamia in there.
12:01It's well balanced, and the texture of the panna cotta was just right.
12:07You definitely get that banoffee look.
12:10Very exotic, very tropical.
12:12I love the palm trees on top, but I do notice a few cracks in the pastry here.
12:17The flavours in your tart are delicious.
12:24The banana is, like, soft and creamy.
12:27Just pay more attention to some of the finer details in construction of your bakes.
12:34Marks for fresh fruit and a well-baked tart shell.
12:38Although I can see lack of definition in your piping,
12:42it eats really well in terms of the balance of flavours.
12:48But the pastry crust could be a little bit thinner.
12:51Thank you so much. I appreciate that.
12:54It's really unique in terms of the daisy shape.
12:59The perfect fruit tartlet has texture, crunch, contrast in flavours,
13:04and it's got a beautiful appearance.
13:06You've got all of those in that tart, Tatiana.
13:09The piping is not completely uniform.
13:19Just a touch on the sweet side, but your textures are absolutely spot on.
13:23The jelly is not too hard.
13:25The ganache inside is nice and soft as well.
13:28So I think it works really well.
13:30The pastry shell is not only well-baked, it is also just the right thickness.
13:35Phew!
13:39Look at these. These are bright and colourful.
13:41The tarts all look uniform.
13:43You could have piped a little bit neater.
13:50You've really managed to capture that freshness in the pomelo.
13:53It complements the ube. It's well-balanced.
13:57The pastry could be slightly neater around the edges there.
14:01With the filling, the pomelo curd is lovely.
14:04However, it's kind of sunk as you baked it.
14:07But a really interesting combo, and I think it works well as a tropical tart.
14:11Wow!
14:15I love the fact that you have incorporated so many different elements.
14:21Jess, very impressed with all of those layers you've got going on there.
14:25It's delicious!
14:33I've got texture from fresh fruit.
14:36You can definitely taste that coconut rum liqueur in there.
14:39You have made a tart that is very sophisticated.
14:42You've really thought about the different textures.
14:44You get the creaminess, the bite from the pineapple,
14:48and the pastry crust is so delicate.
14:50Thank you!
14:51That was awesome!
14:52Well done!
14:53Good job, Jess!
14:54Thank you, guys!
14:55Could I get one of those as well?
14:57Thank you so much.
14:58Can we do the...
14:59I said I wanted to come in here,
15:01and I wanted to impress Darren with my pastry.
15:03I got a fist bump!
15:05My decorating was a little bit shabby.
15:08I'm just battling the clock every single time,
15:10so I need to, I don't know,
15:12pull something out with time management.
15:14Hello, bakers.
15:24It's time for the Tropical Week Technical.
15:27As you know, the technical challenge is when Rachel and Darren give you a recipe
15:31with a few of the key pieces missing.
15:33Today's Technical Bake is brought to you by a woman who comes from London,
15:37a city so tropical it's rainy season all year round.
15:44It's a French classic with a tropical twist.
15:46Like a ratatouille served in a coconut.
15:50Like an escargot eaten in a hammock.
15:52Rachel, any tips for the bakers?
15:56It's all in the salsa.
15:58Come on, Darren, do the moves.
16:03And keep crisp.
16:05Now, as always, the judging for the technical bake is blind,
16:08so to make sure the judges don't know who baked what,
16:10it's time for them to leave the shed.
16:13Good luck. Good luck.
16:15Now that they're gone, I can reveal that today
16:17you'll be making Rachel's Tropical Mia Fuey.
16:22Ooh.
16:23Rachel's Tropical Mia Fuey is savoury, not sweet,
16:26features layers of puff pastry, coconut mousse,
16:29tender jerk chicken,
16:31and spicy pineapple and mango salsa.
16:36Bakers, you have two hours to make Rachel's Tropical Mia Fuey.
16:40On your marks.
16:41Get set.
16:42Bake.
16:44Ooh.
16:45Oh, my God, that's a lot of stuff.
16:47I have never made a Mia Fuey before.
16:48I have eaten quite a few,
16:49but definitely not a chicken savoury one.
16:51So I've got experience with puff pastry,
16:53and I've got experience with the jerk spice,
16:55so it's really just the chicken
16:56that's the hole in my knowledge.
16:57I wasn't expecting savoury,
16:59but it sounds delicious.
17:01In Rachel we trust.
17:08My tropical savoury Mille Fuey.
17:10Look at those.
17:11So this is a little play on the Caribbean flavours of jerk chicken.
17:18Well, there's that coup twist back again.
17:20I think Mille Fuey.
17:21I'm thinking we're going to get dessert,
17:22but you've got a savoury Mille Fuey here.
17:25Can I have a go?
17:26Yeah, go on.
17:27Take one.
17:28You can see there's a lot of work gone into this.
17:34That beautiful golden brown flaky pastry.
17:37It's absolutely beautiful.
17:43I'm just getting that spice coming through.
17:45It really is warming.
17:47Well, there are a few things I'm looking for.
17:49I want really crisp pastry, nothing soggy.
17:52Like a good cocktail,
17:54that rough puff needs to be kept cold.
17:56If it gets too hot,
17:57then the butter will start melting,
17:59and then you won't get those layers in your puff pastry.
18:02The mousse has to be smooth and silky,
18:06and I don't want any dry, tough jerk chicken.
18:09And with the mango salsa,
18:11you really want to make sure you get just the right amount of chilli.
18:14From what I can see here,
18:16there's a lot to do in a very small amount of time.
18:19I'm hoping our bakers are up to this,
18:21because this is a real challenge.
18:27This one's quite long.
18:28Prepare the rough puff.
18:30The rough puff is basically just a quicker version
18:33of actual puff pastry.
18:34The trick to it is keeping the butter as visible as this,
18:37so that it gives you the flakiness
18:39that you get from an original puff pastry.
18:41Roll into a large rectangle.
18:44Aisha?
18:45Are there any things you're scared of this bake?
18:48Puff.
18:49Why does puff pastry scare you?
18:50I just struggle to not let the butter melt.
18:53So it would end up less of a mi foie,
18:56and more of a un foie.
18:58Yeah. One sheet.
18:59Yeah, exactly.
19:00You're really good at this.
19:01I'm so smart, and everyone's saying it.
19:04It's really important to make sure you rest your rough puff.
19:07Otherwise the butter just melts,
19:09and the layers, when they bake,
19:10they just become a short crust.
19:11The next part I'm working on is the jerk rub for our chicken.
19:16So butterfly chicken, mixed spice rub ingredients and combine.
19:20It's like nutmeg, allspice, cinnamon, ginger, black pepper.
19:26Lots of good spices.
19:27Oh my goodness, that smells amazing.
19:29Jerk chicken is normally really spicy.
19:33If they want jerk chicken, they're gonna get jerk chicken.
19:36Place chicken in a small roasting tray.
19:39Cover with foil.
19:40Cook until cooked through.
19:45Behave!
19:46Don't be such a jerk.
19:48Bakers, you are halfway through your mi foie.
19:51Hoie yi yi.
19:52I'm boiling the rice for the coconut rice mousse.
19:56A small saucepan combine cooked rice, coconut milk and salt.
19:59This element of it is actually very similar to coconut rice that I make at home.
20:06So this part I'm actually surprisingly a little bit familiar with.
20:11Smells amazing.
20:13It's gonna become a mousse, so you don't want massive chunks of rice.
20:18I'm going for a smooth consistency, which this is.
20:22Yep.
20:23It's smooth.
20:27Hello Nat.
20:28Hello.
20:29Are you feeling confident or are you just enjoying the process?
20:32Um, at the moment I think we're doing okay.
20:36Okay.
20:37Okay.
20:38It went from like not sure to like yeah.
20:40A little bit of a loha.
20:42Oh stop.
20:43Stop.
20:44I love it.
20:45I love this.
20:46To ensure the butter layers in their pastry remain intact,
20:50the bakers have chilled their dough.
20:52Ah, we meet again Puff.
20:54My arch nemesis.
20:56Having completed its final turn,
20:58the bakers are ready to bake the pastry for their tropical mil foie.
21:03Need to perforate the rough puff because it's a compressed rough puff
21:07so they want it to be a little bit thick and dense.
21:09So pricking it lets the air out.
21:11So it says to cover the pastry with baking powder,
21:14place the second baking tray on top, firmly pressing down evenly.
21:18I have put another layer of baking paper over my rough puff
21:22and then another tray and then another tray and then this mortar
21:26which is to weigh it down so that the puff doesn't rise
21:29and that's what creates the very fine layers in a mil foie.
21:32So in we go.
21:34Gosh, I hope this is right.
21:36Hello Jess.
21:37Hello.
21:38How is the tech bake treating you?
21:40Um, I think the assembly is scaring me a little bit.
21:42If it helps, I've found a great way to think about this particular bake.
21:46Okay.
21:47It's essentially a sandwich.
21:48All we're doing is increasing the amount of sheets by around 998.
21:51Let's see, 998.
21:53It's easy.
21:54While the other things are happening,
21:56I'm just moving on to cut my fruits for the salsa.
22:03They want spice.
22:05They'll get a bit of spice.
22:07I love spice.
22:08I want to taste it to make sure the flavours are right,
22:11but I don't really like chilli.
22:15Okay.
22:16I don't know if the chicken's done,
22:18but I'm going to check it anyway.
22:20Oh, man.
22:23That is cooked.
22:25Recipe says set aside to cool,
22:26so that is what I shall do.
22:29I'm going to keep that on top so it doesn't dry out.
22:33Bakers, you have 15 minutes left.
22:36Panic now if you've got the time for it.
22:39Waiting for the pastry.
22:43Happy with my pastry.
22:44It's golden.
22:45Looks like there is puff, which is a good thing.
22:47I can see the layers.
22:48I need to give it a little bit longer.
22:51We'll let that cool.
22:53It's very fragile.
22:55It's now time for the bakers to assemble their milfoye
22:58with layers of jerk chicken, coconut mousse,
23:02and salsa between discs of their puff pastry.
23:06I'm still not sure how it's going to come together,
23:08but we'll see.
23:10Bakers, you have 10 minutes left.
23:13Slow is smooth and smooth is fast.
23:15We're just going with our hands at this point.
23:20Don't.
23:21Got the time.
23:24I'm shaking.
23:26Here we go.
23:28Let's hustle, bakers.
23:30Oh, God.
23:3110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
23:46Step away from your bakes.
23:48Well done, bakers.
23:50Well done.
23:52Jesus.
23:54Bakers, please bring your tropical milfoye to the table.
23:57Rachel and Darren will now taste the baker's tropical milfoye.
24:14I can imagine nobody's made a tropical savoury milfoye before.
24:18So it's wonderful to see so many beautiful-looking milfoye in front of me tonight.
24:29The appearance of this milfoye is really well done.
24:32I like the fact that it's not too cluttered.
24:34I am seriously impressed with this. The construction is spot on.
24:47The sauce is delicious.
24:49Chicken is nice and moist and it's well spiced.
24:52This is what I'm looking for.
24:55The pastry is well layered. You definitely get that flakiness.
24:58The mousse is also very smooth.
25:01I think this is a very well put together milfoye.
25:08I think we've got a bit of a leaning tower of milfoye here.
25:11Because they've got all the elements,
25:13but it looks like they haven't had time to put it together with care.
25:16Oh, I love that salsa. That's really great.
25:21It looks like there's a bit more chilli on that one than some of the others.
25:24The magic of milfoye is when you cut through and you hear all those layers and get that flaky pastry.
25:30This wasn't cooked enough, so I didn't get that crunch.
25:34Well, all the elements are there. It does look very flaky.
25:38The chicken has been well cooked. The salsa is nicely spiced.
25:53Pastry, it's nice and golden brown. Really good job there.
25:57The mousse is slightly textured. It's got a good flavour, but it's not as smooth as yours, Rachel.
26:04The chicken on top is very generous.
26:06Puff pastry looks lovely and flaky.
26:12But unfortunately, the baker has been quite heavy handed.
26:16The pastry, however, has a nice light flaky touch, which is great.
26:21Just a matter of balance and ratio with this one.
26:24This is a unique take on what you presented earlier, Rachel.
26:29The pastry does look flaky, but some of the layers are quite blonde.
26:33Well, the chicken is nicely spiced. I would say it's a little bit on the dry side, but the salsa has a lovely heat to it.
26:44Wow, these look nice and neat, don't they?
26:49That pastry, nice golden, toasty colour.
26:54That chicken was delicious. Really well seasoned. The salsa has a good balance of chilli running through it.
27:00The mousse wasn't as smooth as Rachel's, but the flavour was there.
27:08It's slightly different design, but it looks pretty cool.
27:11Oh, that's a shame. The pastry's undercooked. There is a little bit of crust on the outside of some of it, but unfortunately this needed longer in the oven.
27:23The chicken here is nicely spiced. It is still juicy. The coconut mousse has a lovely flavour. Could be a little smoother.
27:31Wow, that looks pretty. Wonderful, crisp, golden-looking pastry here. It's great you can see all the ingredients which are part of the midfee.
27:44All right. Pastry, fantastic. Really flaky. Mousse had a good flavour. I would have probably just liked a little bit more of it.
28:00The chicken is wonderful with that lovely spice, really aromatic, and then I really enjoyed the salsa.
28:08I think the baker here has really succeeded with the finer details.
28:12Rachel and Darren will now rank the bakes from eighth place to first.
28:20In eighth place, who's was this? Beth. Almost there. But unfortunately the pastry's undercooked.
28:28In seventh place, Jay. I guess you're not familiar with cooking chicken. So I think you did a really, really good job, because that's no easy feat.
28:37So I'm fortunate the pastry was underdone in your Millefeuille.
28:42In sixth place, Tatiana.
28:45In fifth position, Anaban.
28:48In fourth place, Aisha.
28:50In third place, Jess. Well-spiced chicken and a beautiful flaky pastry.
28:55In second place, Vanessa. Great golden brown pastry. Excellent job. Really great layers there.
29:03Which means, in first place, Brian!
29:07Well done!
29:09The mousse was really smooth and airy. The pastry was flaky. If there was anyone who was going to master this recipe, it would be you, Brian, I think.
29:25Well done.
29:26It's crazy. I'm just absolutely stunned and really, really happy.
29:39I had suspected that my pastry was underbaked, and so the judge's comments were fair.
29:46Despite my technical challenges, I really enjoyed the challenge.
29:50Good morning, bakers. For your third and final Tropical Week challenge, the judges would like you to make three fruity meringue bombs.
30:14Sounds easy. Have fun!
30:16Your three bombs should have a crisp meringue shell and a delicious dessert filling.
30:24The judges would like your three fruity meringue to be identical, eye-catching, and celebrate tropical flavours.
30:32They also want a pay rise, and they're not getting it.
30:37Judges, any tips for the bakers?
30:39Meringue is naturally sweet, so balance the filling out with something tangy or tart.
30:44Take care that the filling doesn't compromise the outer shell to avoid a soggy meringue.
30:51Bakers, you have four hours to create your fruity tropical bombs.
30:55On your marks...
30:56Get set...
30:57Bake!
30:58Tropical shows, summer!
30:59Oh, let's get cracking.
31:11I have made all the components separately, but I've never made a meringue bomb before this challenge.
31:15This is a throwback to my time living in Vanuatu, where my husband would be umpiring cricket on a Saturday morning.
31:28And I'd buy a massive bag of passion fruit and sit under the mango trees and watch them play cricket. It's the best.
31:34Hoping to make waves with her island theme, Beth's passion fruit bombs will include a coconut macaroon packed with a gin and tonic jelly,
31:42a lime and coconut shortbread crumble, and be topped with a passion fruit mousse.
31:46Cooking the meringue is everything. If it's cracked or if it's too crispy, if it's overbaked, it's going to compromise the integrity of the structure and end up in a soggy, collapsed meringue.
32:00Oh, hello!
32:01Hello, Ayesha!
32:03What are you making for us today?
32:04Um, today I am making my, that's coconuts, but you zoo you boo.
32:12Um, I'm basing it off of just fond memories I have of being back in the village in the Solomons and everyone fighting over the soft, fluffy centre of a sprouted coconut.
32:21It's the best bit. Everybody fights over it. So I'm hoping you guys will fight over this today, so...
32:26Arguments aside, Ayesha's bombs will feature a coconut crumble and coconut mousse, paired with a yuzu sponge and a yuzu gel.
32:36Yuzu is a wonderfully bright flavour.
32:40I like it because it's just not like your usual lemon, it's kind of got that extra little bit of pizzazz in there.
32:45Sorry Ayesha, was it yuzu you babe?
32:47Yuzu you boo.
32:48I just want to hear Darren say that phrase.
32:50Yuzu you boo.
32:53Perfect.
32:56Ayesha!
32:59I've mixed in some extra icing sugar and cocoa powder just to help dry out the meringue a little bit faster.
33:04And then I'm going to start piping in a minute and get these in the oven as soon as possible.
33:14How many days in my life I will be making a meringue one?
33:19Oh my gosh, my hands are shaking.
33:21I'm using a small piping tip to get that pineapple texture.
33:31Hey Tatiana!
33:33Snap!
33:34Double!
33:35Hey hey hey!
33:37So these are actually way more stable than they've ever been at home, so I'm really happy.
33:42I'm doing double just to be safe because I've had a couple of cracks at home in the past but I've greased them today which I haven't done before so I'm hopeful that they should detach relatively easily.
33:53Be good!
34:09Custard apple is kind of a mix of banana apple together.
34:12I grew up eating a lot of custard apples as a child.
34:16Bringing an adult spin to a childhood memory, Anirban's meringue bombs will feature a frozen custard apple mousse, a strawberry jelly and be topped with pistachio whipped cream and rose petal buds.
34:28So the custard apple is very creamy but at the same time has a little bit of grainy texture but I'm trying to take the pulp out through the strainer so that it's as smooth as it could be.
34:38This is going to be my tropical compote.
34:41So in there I have mango and pineapple nectar.
34:44This is the thing that most closely resembles the taste of the cocoa pod flesh.
34:49Going with the theme, big is better, Brian's towering cocoa pod meringue bombs will incorporate cocoa praline, tropical compote, cocoa flesh cremeux all balanced on a lumberjack cake.
35:02A good cremeux is exactly how it sounds, creamy.
35:07It should be silky smooth and with lots of flavour.
35:12This is a tonka bean.
35:14To me it tastes a bit aniseedy.
35:17I can taste like tobacco in there a little bit.
35:20So it's quite a punchy flavour but it goes really well with vanilla.
35:24Flexing her culinary creativity, Tatiana's passion fruit bombs will incorporate a passion fruit, vanilla and tonka gel and a macadamia crumble topped with a white chocolate Bavarian cream.
35:37The only thing with tonka bean, don't be too heavy with it because it's quite an intense spice.
35:42Don't eat the whole one, you'll be high.
35:44I don't need to be high, I need to be focused today, I need to be on my game.
35:47I admire you because using an ingredient for the first time in a showstopper, that's brave.
35:54Bang.
35:55Good luck.
35:59I'm going to trade for my meringue.
36:00My meringue's are looking good, they're dry, some cracks but that's okay because it's a coconut.
36:12This is the most trickiest part of the whole experiment, trying to get the moulds out without cracking them.
36:20Say a little prayer.
36:22We have one.
36:26Bakers, you have two hours left.
36:29Two hours?
36:32To prevent a soggy meringue, the bakers now need to create a protective barrier that will go inside their bombs.
36:39So right now I'm making my macaroon biscuit shell, so this will sit inside the passion fruit shell.
36:47It will prevent the mousse and the jelly from making the meringue wet.
36:52Doesn't it take you back to the days when you were a kid and you were just playing in the dirt?
36:56Making mud pies.
36:57This is my coconut and chocolate crumble.
37:00I wanted to incorporate the coconut macaroon because my great-grandmother would always make coconut macaroons and it's something that I loved as a kid.
37:08Keen to make great-grand proud, Jess's bombs will feature a chocolate-flavored dome with a coconut-shaped mousse and coconut meringue inside, topped with a sour cherry gel and cherry cream.
37:22I'm getting cherry ripe vibes here.
37:24Absolutely.
37:25It's a bit more sophisticated.
37:26I would just be careful with the wetness of your filling.
37:29Yep, so my plan is you get some chocolate in the inside just to give me that assurance.
37:34Yeah, I think that will protect all of those amazing flavors you've got inside.
37:38Hopefully, yeah.
37:43Whoa, how's that color?
37:45So pretty.
37:46Yeah, it's a rose sponge.
37:48I'm literally going by the cake gods with this one.
37:51So my main flavor today is calamansi, which is a Filipino lime.
37:57It's kind of like a hybrid of a kumquat and a mandarin.
38:01So it's green on the outside, but it's got an orange center.
38:03It's really interesting.
38:05Really tart.
38:06So I think it will balance with the meringue quite well.
38:08Channeling their love of Southeastern flavors, Jay's Dak Hoa Dome bombs will feature a calamansi sponge layered with galangal crumble, Vietnamese gel and a calamansi curd, and decorated with marzipan leaves.
38:24I'd really be interested to know how you're making a meringue because obviously there are no eggs in there.
38:29So I'm using potato protein.
38:31Basically, when you extract the starch from a potato, there's a whole bunch of juice left over.
38:36And these are the proteins from that juice.
38:39It actually has like almost the exact same properties as an egg white.
38:42Amazing.
38:43I love this.
38:44I just learned something new there.
38:46You've got some wonderful flavors in your filling.
38:48Just watch out for the balance there.
38:53Jay, one hour to go.
38:59Aisha, one hour to go.
39:01Jess, one hour to go.
39:03One hour?
39:04One hour.
39:05The personalized time calls will continue until morale improves.
39:09We got this.
39:10We got this.
39:12This shed smells like a tropical vacation.
39:15I smell coconut.
39:17I smell pineapple.
39:19And I can smell little hints of rum too.
39:21It's bottoms up with Vanessa's Bombs, which will feature a pineapple meringue with a coconut tres leche cake.
39:28A coconut whipped ganache, all topped off with a fresh pineapple salsa spiced with rum.
39:34To quote the great Darren Purchase, I can tell what these are supposed to be.
39:38Can you?
39:39I can.
39:40Yes.
39:41They're kiwis.
39:42Oh, it smells like yuzu in there.
39:43OK, this is my lumberjack cake.
39:44I'm very, very happy with it.
39:45It's nice and thin.
39:46The fruit's cooked nicely.
39:47Golden around the edges.
39:48So that'll be a lovely textual component.
39:49Oopsies.
39:5030 minutes left, bakers.
39:51Oh, it's pouring.
39:52Yeah, the macaroons look beautiful.
39:53Lovely and golden.
39:54They're going to be crispy and delicious.
39:59At the moment, I'm just working on my coconut ganache.
40:00So pretty much, it's just some white chocolate, some cream, a bit of coconut essence.
40:04It's important to get my quantities correct because you want a thick enough ganache.
40:09You don't want it to be too runny.
40:10That's why the cooling is also really important.
40:11It's important to get my quantities correct because you want a thick enough ganache.
40:12You don't want it to be too runny.
40:13That's why the cooling is also really important.
40:14And whip it good.
40:15Don't stir so hard at this point.
40:16You want to melt the chocolate.
40:17The more you agitate, the more heat you lose.
40:19The mousse is mousy.
40:20If that's a word.
40:21Yeah.
40:22Yeah.
40:23Yeah.
40:24Yeah.
40:25Yeah.
40:26Yeah.
40:27Yeah.
40:28Yeah.
40:29Yeah.
40:30Yeah.
40:31Yeah.
40:32Yeah.
40:33Yeah.
40:34Yeah.
40:35Yeah.
40:36Yeah.
40:37Yeah.
40:38Yeah.
40:39Yeah.
40:40Yeah.
40:41Yeah.
40:42Yeah.
40:43That's my caramelized macadamians with a bit of salt.
40:46So we'll let that cool off.
40:51Hi.
40:52Hi.
40:53I'd like to get to know Tropical Jess a bit more.
40:54Okay.
40:55Is Tropical Jess an extrovert or an introvert?
40:58Absolutely extrovert.
40:59If I've got rum in my hand, hell yes.
41:02I'll do anything and everything.
41:04Oh, I like it.
41:09Bakers, you have 10 minutes left.
41:12Four minutes.
41:13What?
41:14Putting in my tropical fruit cremeux, which is set nicely.
41:20Damn it.
41:22It's not coming out.
41:24Oh my God.
41:25They're just a bit sticky and a bit inconsistent and the heat in the shed is affecting it.
41:32I'm tempering my chocolate into the base of my bomb so it won't be soggy with cream in there.
41:38No soggy bottoms.
41:39You just can't make a little bit of cake.
41:49Not as neat as I was hoping it would be, but at least it's in there.
41:53Bakers, you have two minutes left.
42:04Almost there.
42:05Almost there.
42:06We can do it, guys.
42:08Come on.
42:09Any excuse to get some flowers, I'm in.
42:25Ten.
42:26Nine.
42:27Eight.
42:28Seven.
42:29Six.
42:30Five.
42:31Four.
42:32Three.
42:33Two.
42:34One.
42:35Step away from your bakes.
42:36Well done, Bakers.
42:37Did it.
42:38Yay.
42:39Ness, these are unreal.
42:40They are fantastic.
42:41Coconut.
43:05Aisha, please bring your showstopper to the table.
43:20I think these are fabulous.
43:22The sprouted coconut with the leaf coming out.
43:25Just love the way they look.
43:27Well, they're heavy.
43:28That's a good sign.
43:29Means there's lots of dessert.
43:30Is the knife going to be good enough?
43:32You might need, like, a hammer or something like that.
43:36Whoa, look at that.
43:38Oh, look at that detail.
43:39The crumb on the inside.
43:41Very neat.
43:46Oh, I'm so sorry to destroy that.
43:48Some desserts you've just got to get messy with.
43:55I was not expecting that.
43:57I mean, the chocolate and the yuzu.
44:00And then you get such a crunch with the meringue.
44:04The whole experience was an explosion of flavours.
44:07It all worked really well together.
44:09A really well-executed dessert with beautiful flavours.
44:15The texture on these meringues really brings out that coconut vibe to it.
44:20Oh, wow.
44:21It's got a coconut inside a coconut.
44:31Coconut and cherry.
44:32I love it.
44:34Works really well together.
44:36Especially because you've got that contrast of that light mousse.
44:39And then the sour cherry jam is super tangy.
44:43It's perfect because there's a lot of sweetness going on.
44:46And you really need that.
44:48That mini coconut on top is inspired.
44:52And then you get a crunch of the dark chocolate as well.
44:54I think the construction of this, the concept, is spot on.
45:01Well, it definitely looks like a custard apple.
45:04I love the fact that you're using a fruit that you really love.
45:10Look at that.
45:12The custard apples I open up don't look like that.
45:17I'm excited about this.
45:19I'm going in.
45:20I'm going in.
45:25On a band, you're an artist, mate.
45:27It just looks so professional.
45:29I couldn't tell what I was going to see.
45:31When I lifted it off, I was amazed.
45:33The inside was so unexpected.
45:36You've got this really wonderful, aromatic strawberry.
45:40You've got that crisp meringue.
45:42That lightness of the mousse.
45:44And then that jelly, which is also really delicious.
45:47A really well-constructed dessert, mate.
45:50That's, yeah, very impressive.
45:55I love the subtle green colour you've gone for here.
45:58I do notice quite a lot of texture on the meringue.
46:01It looks a little bit rough.
46:06Nice, crunchy meringue.
46:08Let's try this.
46:12The calamansi with the galangurh
46:14and then that Vietnamese mint really works so wonderfully together.
46:19I would say maybe instead of the gel, you could have done a mousse
46:23because the sponge itself is quite thick.
46:26Considering you haven't used any animal products whatsoever,
46:30you've got a beautiful shell,
46:33but I do think your dessert is out of balance a little bit.
46:36There's a lot of dry elements going on here,
46:38but I think you need more of that delicious calamansi curd
46:42because it ties the whole dish together.
46:47I definitely think they are very unique-looking.
46:50Do you remember that film, Cocoon?
46:52Yeah.
46:53We're never going to get old, we're never going to die.
46:55I love that you've done something a little bit different, Brian.
46:59It looks well-filled. The colour is quite monotone.
47:04You could have done with adding a little bit of vibrancy
47:06with maybe a little green or something
47:08just to bring out that tropical colour.
47:12I love the drama of this, the presentation. It's fantastic.
47:19I think the flavour of your dessert is great.
47:22That pineapple and the yogurt in there, it's really awesome.
47:26The only thing I would say is the meringue.
47:29It's just a tad too thick because you've got all these wonderful,
47:32very refined elements in your dessert and that distracts from it.
47:36Just to make sure that you've got a little green or something
47:38just to bring out that tropical colour.
47:40Just think about the balance.
47:42Yeah.
47:44I think they look blooming marvellous.
47:47And the colours all work really well together
47:49with the purple and the green.
47:54Just like the top, it looks like a flower inside.
47:56You've got the passion fruit gel and that's nice and shiny on top there.
48:01It looks really beautiful.
48:02That passion fruit and tonka work so well together.
48:11The meringue is well made, it's nice and crispy.
48:14You've managed to get a beautiful looking dessert through the middle
48:17and the flavours are well balanced.
48:18I would say one thing you could work on is just a bit of refinement with your presentation.
48:25And then you could have left out the white chocolate work.
48:29I love this as a concept. Well done.
48:31Thank you so much.
48:32Look at those leaves on top. They really do look like the king of fruit.
48:37You really get that pineapple feel with it. Really beautifully presented.
48:42I love the inside of the pineapple that you've brushed with that chocolate there.
48:46It's nice and thin and I think that's a good idea so your meringue doesn't go soft.
48:56There are some wonderful flavours in your meringue.
49:00I'm getting lovely coconut.
49:04The whipped ganache is really light and airy.
49:07Very creamy, very smooth.
49:09I think this dessert would have been amazing had you piped on a zingy curd.
49:14Some of you just lift this above the sweetness of the meringue.
49:18But it looks amazing.
49:23I love the simplicity of this. You've kept a very kind of clean look.
49:27There are a couple of cracks in your meringue which may be the oven temperature.
49:34Very neat layers you have in your filling there.
49:37I love that jelly in the middle. Great set considering you've got alcohol in there.
49:44The flavours you have in your dessert are really delicious.
49:52The passion fruit with the coconut works particularly well and then you get that lime gin and tonic.
49:59It's delightful.
50:00In coating the inside of your meringue with macaroon you've left little space for that delicious dessert.
50:08I wanted more of it.
50:10But as a concept it works really well that this could have been so much better.
50:15What a week it's been.
50:21I have loved Tropical Week. Personally it's been fantastic.
50:25They were throwing some difficult challenges but who has done well this week?
50:29Jess.
50:31I mean her showstopper. It was so delicate and so well crafted.
50:35Yeah I've been loving Tropical Week Jess vibes. All of her creations have been really sophisticated.
50:43Vanessa had beautiful pina colada flavours in her showstopper.
50:47Really refined and well put together.
50:50Those spikes coming out the top are really dramatic and I love that mottled appearance and that colour.
50:55Aisha with her sprouted coconuts. Oh my goodness I loved it. They were a little bit hairy.
51:01And then you open them up. Such a delicious mousse.
51:05That yuzu curb was sensational.
51:08Who are we worried about this week?
51:10It's not been a great week for Jay.
51:12It's really unfortunate that the showstopper wasn't up to scratch because they had wonderful flavours.
51:20It just wasn't enough of the dessert. It was very dry.
51:24Beth has also struggled this week. The technical really didn't go well for her.
51:29That meringue bomb she did, she had that macaroon inside and it was just too hard.
51:34I mean she had wonderful flavours.
51:37Brian's had another up and down week.
51:39So the technical, he came first.
51:42You know the showstopper there, it's just trying to be too clever I think.
51:46It's like he wants to use all the colours in the colouring box.
51:50Who's in line for Starbaker this week?
51:51It's between a couple but, you know, we've still got to work out that final decision.
51:57Bakers, well done on a fantastic tropical week.
52:07One baker has shone extra bright this week.
52:11This person enjoys sharing their knowledge as much as they love sharing their bakes.
52:21Their creations are as refreshing as a holiday and as welcome as returning home.
52:26This week's Starbaker is...
52:28Jess.
52:29Which means I have to share the sad news of who will be leaving us tonight.
52:42This baker has pushed limits and themselves and is an inspiration to all of us.
52:48Their cheeky smile is as uplifting as their can-do attitude,
52:51which is why we are so sorry to say goodbye to...
52:56Jay.
52:58Oh, that's okay.
53:00No, no, no.
53:02So sad to see Jay leave the shed.
53:05Let's give Jay a hug.
53:07Well done.
53:08They've brought some fantastic flavours in some fun, plant-based desserts.
53:15The bakers are really going to miss them.
53:18I've had such a good time.
53:21I've met so many beautiful people.
53:23It's been so fun to just, like, nerd out with people about baking.
53:25I never get to do that.
53:27And we can't forget our star baker...
53:29Jess!
53:31Well done, Jess!
53:33I never thought I'd be that person that could call their family and tell them
53:38that you're a star baker for the week.
53:41I'm really, really proud of pushing my skills and really being able to show that to the judges
53:46and having them enjoy it.
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