The Great Australian Bake Off Season 9 Episode 5

Cyndy Drama TV

- FULL MOVIES ENGLISH SUB - UPDATE ON THE HOTTEST SHOWS AT THE MOMENT.  - The Great Australian Bake Off

Transcript

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.

01:02The knife's going to be good enough.

01:04Oh, what?

01:05You might need, like, a hammer or something.

01:07LAUGHTER

01:07MUSIC PLAYS

01:17This shed is like a tropical lake, eh?

01:33Yay!

01:34When I think of tropical, I think of sitting back on the beach, cocktails, and maybe, like, a luella.

01:45Tropical fruits are the superior fruits. Pineapple, mango, banana, coconut. Like, yum.

01:56Hello, bakers, and welcome to Tropical Week.

01:59When 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 tropical tarts.

02:13Your 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,

02:21because it's my better side, but I guess Darren gets what he wants.

02:24It's my chance.

02:27Bakers, you have two hours to make your tropical tarts. On your marks...

02:31Get set, bake!

02:37Let's go tropical.

02:39With a tart shell, that pastry has to be perfect.

02:43So 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. I want to punch them with the flavours.

02:53Whoa, whoa. Mango power.

02:56Our bakers can use any different tropical fruit, as long as it's delicious and takes me somewhere exotic.

03:03Dose feeling good. Happy with that.

03:06All right, off to the fridge.

03:08And here comes the gold.

03:13I'm just working on my pineapple compote, so we'll start chopping this up as even as possible.

03:19I think with vegan bakes, I have to rely so heavily on flavours because I don't really have anything else to hide behind.

03:26So tropical fruits are really exciting because they're so punchy and so interesting.

03:30A 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 of an orange.

03:41Beth's citrus celebration will feature a shortcrust pastry with a pomelo curd

03:46and be decorated with an ube diplomat cream.

03:50Tastes like tropical happiness.

03:52The shed is smelling really delicious right now. Lots of tropical fruit.

03:56Hey, Vanessa. Hi. Hey, Vanessa.

03:58What are you making?

03:59Today I'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.

04:09So, thinking of him today.

04:12Showing it takes two to mango, Vanessa's tart will have a macadamia sablé base

04:17and feature a 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.

04:29So, it's still getting a 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. And that's not what we want. We 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.

04:51Smells very fruity in here today.

04:54Very excited to taste everyone's bakes later on.

04:56Banoffee pies I learnt originate from the UK and I just thought that that was so funny because

05:03it's probably like top 10 least tropical countries of all time.

05:06Jay'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.

05:18I love a banoffee pie and I'm interested to see your spin on this.

05:22I think it's important with your pastry crust to not make it too thick because you've got some

05:28wonderful delicate flavours in your tart and if you have a very thick pastry it does affect

05:34the flavours. So agar, it's derived from seaweed and it will set a liquid into a jelly or a gel.

05:42It actually sets quicker than gelatin. Look at that colour. It's intense, isn't it? What would you call

05:48that colour? The colour that Darren turns when I make him hold his breath.

05:52I was never actually a fan of guava until I tried it with citrus.

05:58Then it absolutely lifts it to that whole other level.

06:00Brian's floral inspired tart will feature a lime sable base filled with a lime ganache

06:07and a guava gel and decorated with green Italian meringue petals.

06:12Most of my elements aren't too tricky. It's all about time.

06:16I've got my sublay dough out of the fridge. I'm just letting it come to temp a little bit.

06:31Look at this purple pastry. Tropical vibes.

06:36Ayesha's colourful creation will have an almond shortcrust shell with lime, lychee and basil seed

06:44jelly topped with a spicy mango curd. I know that in certain cultures you have mango with chilli,

06:51salt, that kind of spice mix on there and that works really well. Yeah. Sounds like you've got lots

06:56going on there. Are you confident you're going to get it done in time? Um, we'll see. That's kind of become my catchphrase at this point.

07:03So 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. Be good today.

07:24Bakers, you have one hour left. One.

07:28One. Okay. So I'm making my mango panna cotta. This is forming the flower element off the tart.

07:38Tatiana's daisies will have a sweet shortcrust pastry with layers of mango jam, mango panna cotta and

07:45kiwifruit and decorated with a coconut frangipani. It smells divine. And we'll pop that in the fridge.

07:52My friend Laura, every time we go over for board games, we have pina coladas. I've never drunk them

08:00other than like with my friend. So I hope she makes it right.

08:05Jess's boozy tarts will be made with an almond suble base and have a coconut mousse dome covered

08:12with a mirror glaze and be topped with a spiced coconut rum cream. Mirror glaze, it's all about

08:18getting the right consistency. You need to pour that glaze over onto frozen mousse. It's going to

08:23get stuck. Absolutely be lucky. But you sound super confident. It's you're going for star baker this

08:28week. I want it. I want it. I can smell it. All right, I'm digging them out. Pastry is looking really

08:37good. They're a little bit messy, but I can tidy them up. I think I could wash the inside so the pastry

08:43will remain crisp. They are slightly darker than I would like, but I'm just currently piping in my lime

08:50ganache. Don't do this to me. There we go. This is liquid gold. Mango for me is the king of tropical fruits.

09:04Bringing the mango madness, Anirban's tartlets will feature a macadamia shell filled with a mango curd

09:10and yuzu. In the mango curd, I'm trying to make it smooth but also slightly thicker than usual curd because

09:18I don't want the curd to leak out. These are going back into the oven just to bake through a little bit

09:25and then we'll decorate with the panna cotta daisies.

09:29Brian, mirror glaze. Is that good? Ready for? Just watch your bubbles. Just give it a little. Yep.

09:45I'm happy with that. Basil seeds, they work much like a chia seed so I've just made like a basil seed

09:56pudding instead of a chia seed pudding. Yeah, you give it to them. Tell us who you work for. Exactly.

10:02My caramelised macadamies are exactly what I want so it provides like an extra crunch. The first one,

10:08that you should get a little better as I go. Yes. Steady fingers, steady fingers. Oh no, I'm panicking.

10:17One minute, bakers. Cutting it close. Extremely close. Busy, busy. Just keep spinning. There we go. Literally my final steps.

10:30It's going to be tight. 10, 9, 8, 7, 6, 5, 4, 3, 2, 1. Step away from your bakes. Well done, bakers.

10:49You did it. You did it. Oh my god, that is awesome. Well done. Thank you.

11:00They look brilliant. Sometimes when you add colouring to pastry and then you bake it in the oven,

11:08you can lose it, but you've baked that really well. Look at that.

11:20The combination of flavours, there's a lot going on. It's so, so intense, but you've still managed to

11:26balance it out well. Aisha, really tropical flavour. Mango on top, great consistency and beautiful to look at.

11:36Vanessa, these look great. I love the fact that you have a very thin pastry as well.

11:40They do look really beautiful. Then I like the way you've sprinkled that little bit of macadamia

11:45nut on top with the gold leaf. Looks very chic. We'll have a look underneath. That is really well cooked.

11:52Well done. That pastry, Vanessa, is really well baked. Kind of crumbled in my mouth. I 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. Very 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. The 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. Although I can see lack of definition in your piping.

12:42It eats really well in terms of the balance of flavours. But the pastry crust could be a little

12:51bit thinner. Thank you so much. I appreciate that. It's really unique in terms of the daisy shape.

13:00The perfect fruit tartlet has texture, crunch, contrast in flavours, and it's got a beautiful

13:06appearance. You've got all of those in that tart, Tatiana.

13:09The piping is not completely uniform.

13:20Just a touch on the sweet side, but your textures are absolutely spot on. The jelly is not too hard.

13:26The ganache inside is nice and soft as well. So I think it works really well.

13:31The pastry shell is not only well-baked, it is also just the right thickness.

13:39Look at these. These are bright and colourful. The tarts all look uniform. It could have piped a little bit neater.

13:50You've really managed to capture that freshness in the pomelo. It complements the ube. It's well balanced.

13:57The pastry could be slightly neater around the edges there. With the filling, the pomelo curd is lovely.

14:05However, it's kind of sunk as you baked it. But a really interesting combo and I think it works well as a tropical tart.

14:14Wow. I love the fact that you have incorporated so many different elements.

14:20Jess, very impressed with all of those layers you've got going on there.

14:32It's delicious. I've got texture from fresh fruit. You can definitely taste that coconut rum liqueur in there.

14:39You have made a tart that is very sophisticated. You've really thought about the different textures. You get the creaminess, the bite from the pineapple and the pastry crust is so delicate.

14:51That was awesome. Thank you. Well done. Good job, Jess. Thank you, guys.

14:55Um, could I get one of those as well? Thank you so much. Can we do the...

15:00I said I wanted to come in here and I wanted to impress Darren with my pastry. I got a fist bump.

15:05My decorating was a little bit shabby. I'm just battling the clock every single time. So I need to,

15:11I don't know, pull something out with time management.

15:23Hello, bakers. It's time for the tropical week technical. As you know, the technical challenge

15:29is when Rachel and Darren give you a recipe with a few of the key pieces missing.

15:34Today's technical bake is brought to you by a woman who comes from London,

15:37London. A city so tropical, it's rainy season all year round.

15:44It's a French classic with a tropical twist. Like a ratatouille served in a coconut.

15:50Like an escargot eaten in a hammock. Rachel, any tips for the bakers?

15:56It's all in the salsa. Come on, Darren, do the moves.

16:03And keep crisp. Now, as always, the judging for the

16:06technical bake is blind, so to make sure the judges don't know who baked what,

16:10it's time for them to leave the shed. Good luck. Good luck.

16:15Now that they're gone, I can reveal that today you'll be making Rachel's

16:19tropical mi foie. Rachel's tropical mi foie is savoury, not sweet. Features layers of puff pastry,

16:28coconut mousse, tender jerk chicken, and spicy pineapple and mango salsa.

16:34Bakers, you have two hours to make Rachel's tropical mi foie. On your marks. Get set.

16:41Bake.

16:44Oh my god, that's a lot of stuff. I have never made a mi foie before. I have eaten quite a few,

16:49but definitely not a chicken savoury one. So I've got experience with puff pastry,

16:53and I've got experience with the jerk spice, so it's really just the chicken that's the hole in my

16:57knowledge. I wasn't expecting savoury, but it sounds delicious. In Rachel we trust.

17:08My tropical savoury mi foie. Look at those. So this is a little play on the Caribbean flavours

17:17of jerk chicken. Well, there's that coup twist back again. I think mi foie, I'm thinking we're

17:22going to get dessert. You've got a savoury mi foie here. Can I have a go? Yeah, go on, take one.

17:32You can see there's a lot of work gone into this, that beautiful golden brown flaky pastry. It's

17:37absolutely beautiful.

17:43I'm just getting that spice coming through. It really is warming. Well, there are a few things

17:48I'm looking for. I want really crisp pastry. Nothing soggy. Like a good cocktail, that rough puff

17:55needs to be kept cold. If it gets too hot, then the butter will start melting, and then you won't get

18:00those layers in your puff pastry. The mousse has to be smooth and silky, and I don't want any dry,

18:08tough jerk chicken. And with the mango salsa, you really want to make sure you get just the right

18:13amount of chilli. From what I can see here, there's a lot to do in a very small amount of time. I'm

18:19hoping our bakers are up to this, because this is a real challenge.

18:27This one's quite long. Prepare the rough puff. The rough puff is basically just a quicker version

18:33of actual puff pastry. The trick to it is keeping the butter as visible as this, so that it gives you

18:38the flakiness that you get from an original puff pastry. Roll into a large rectangle.

18:45Aisha, are there any things you're scared of this bake? Puff. Why does puff pastry scare you? I just

18:51struggle to not let the butter melt. So it would end up less of a me foie and more of a un foie.

18:58Yeah. One sheet. Yeah, exactly. You're really good at this. I'm so smart, and everyone's saying it.

19:04It's really important to make sure you rest your rough puff. Otherwise,

19:08the butter just melts, and the layers, when they bake, they just become a short crust.

19:14The next part I'm working on is the jerk rub for our chicken. So butterfly chicken,

19:18mixed spice rub ingredients and combine. It's like nutmeg, allspice, cinnamon,

19:25ginger, black pepper, lots of good spices. Oh my goodness, that smells amazing.

19:31Jerk chicken is normally really spicy. If they want jerk chicken, they're gonna get jerk chicken.

19:36Place chicken in a small roasting tray. Cover with foil, cook until cooked through.

19:45Behave. Don't be such a jerk. Bakers, you are halfway through your me foie.

19:50Hoie yi yi. I'm boiling the rice for the coconut rice mousse.

19:56A small sauce when combined cooked rice, coconut milk and salt.

20:01This element of it is actually very similar to coconut rice that I make at home. So this part,

20:07I'm actually surprisingly a little bit familiar with. Smells amazing.

20:12It'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.

20:21Yeah, it's smooth.

20:23Hello, Nat. Hello. Are you feeling confident or are you just enjoying the process?

20:31Um, at the moment, I think we're doing okay. Okay. Okay, it went from like not sure to like, yeah.

20:40A little bit of aloha. Oh, stop. Stop. I love it. I love this.

20:46To ensure the butter layers in their pastry remain intact, the bakers have chilled their dough.

20:52Ah, we meet again, Puff. My arch nemesis.

20:56Having completed its final turn, the bakers are ready to bake the pastry for their tropical milfou.

21:04Need 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. So pricking it lets the air out.

21:11So it says to cover the pastry with baking powder, place the second baking tray on top,

21:16firmly pressing down evenly. I have put another layer of baking paper over my rough puff,

21:22and then another tray, and then another tray, and then this mortar, which is to weigh it down

21:28so that the puff doesn't rise, and that's what creates the very fine layers in a milfoy.

21:32So in we go. Gosh, I hope this is right. Hello, Jess. Hello.

21:38How is the tech bake treating you? Um, 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. Okay.

21:47It's essentially a sandwich. All we're doing is increasing the amount of sheets by around 998.

21:52998. It's easy. While the other things are happening, I'm just moving on to cut my

21:58fruits for the salsa.

22:03They want spice. They'll get a bit of spice. I love spice.

22:08I want to taste it to make sure the flavours are right, but I don't really like chilli.

22:12OK. I don't know if the chicken's done, but I'm going to check it anyway.

22:20Oh, man. That is cooked.

22:24The recipe says set aside to cool, so 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. Panic now if you've got the time for it.

22:38I'm waiting for the pastry. Happy with my pastry. It's golden.

22:45Looks like that is puff, which is a good thing. I can see the layers.

22:48I need to give it a little bit longer. We'll let that cool. It's very fragile.

22:54It's now time for the bakers to assemble their milfoy with layers of jerk chicken,

23:00coconut mousse and salsa between discs of their puff pastry.

23:05I'm still not sure how it's going to come together, but we'll see.

23:10Bakers, you have 10 minutes left.

23:12Slow is smooth and smooth is fast.

23:18We're just going with our hands at this point. Don't got the time.

23:24I'm shaking. Here we go.

23:27Let's hustle, bakers. Oh, God.

23:3010, 9, 8, 7, 6, 5, 4, 3, 2, 1.

23:45Step away from your bakes. Well done, bakers.

23:48Oh!

23:50Well done.

23:51That was... Jesus!

23:53Bakers, please bring your tropical milfoy to the table.

23:57Rachel and Darren will now taste the bakers' tropical milfoy.

24:15I can imagine nobody's made a tropical savoury milfoy before.

24:19So it's wonderful to see so many beautiful-looking milfoy in front of me tonight.

24:25The appearance of this milfoy is really well done.

24:32I like the fact that it's not too cluttered.

24:42I am seriously impressed with this. The construction is spot on.

24:46The sauce is delicious. Chicken is nice and moist and it's well spiced.

24:51This is what I'm looking for. The pastry is well layered. You definitely get that flakiness.

24:58The mousse is also very smooth. I think this is a very well-put-together milfoy.

25:07I think we've got a bit of a leaning tower of milfoy here because they've got all the elements,

25:12but it looks like they haven't had time to put it together with care.

25:19Oh, I love that salsa. That's really great. It looks like there's a bit more chilli on that one

25:23than some of the others. The magic of milfoy is when you cut through and you hear all those layers

25:28and get that flaky pastry. This wasn't cooked enough so I didn't get that crunch.

25:33Well, all the elements are there. It does look very flaky.

25:48The chicken has been well cooked. The salsa is nicely spiced.

25:53Pastry. It's nice and golden brown. Really good job there.

25:56The 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. Puff pastry looks lovely and flaky.

26:12But unfortunately, the baker has been quite heavy-handed. The pastry, however,

26:17has a nice, light, flaky touch, which is great. Just a matter of balance and ratio with this one.

26:24This is a unique take on what you presented earlier, Rachel.

26:28The pastry does look flaky, but some of the layers are quite blonde.

26:37Well, the chicken is nicely spiced. I would say it's a little bit on the dry side,

26:42but the salsa has a lovely heat to it.

26:47Wow, these look nice and neat, don't they?

26:51That pastry, nice golden, toasty colour.

26:54That chicken was delicious. Really well seasoned. The salsa has a good balance of

27:00chilli running through it. The mousse wasn't as smooth as Rachel's, but the flavour was there.

27:04It's slightly different design, but it looks pretty cool.

27:15Oh, that's a shame. The pastry's undercooked. There is a little bit of crust on the outside

27:20of 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.

27:30Could be a little smoother.

27:35Wow, that looks pretty. Wonderful, crisp, golden-looking pastry here. It's great. You can see

27:42all the ingredients which are part of the mid-food. All right.

27:52Pastry, fantastic. Really flaky. Mousse had a good flavour. I would have probably just liked

27:59a little bit more of it. The chicken is wonderful with that lovely spice, really aromatic, and then

28:06I really enjoyed the salsa. I 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.

28:19In eighth place, whose was this? Beth. Almost there. But unfortunately, the pastry's undercooked.

28:27In seventh place, Jay, I guess you're not familiar with cooking chicken. So I think you did a really,

28:35really, really good job because that's no easy feat. So I'm fortunate the pastry was underdone in your

28:41Millefeuille. In sixth place, Tatiana. In fifth position, Anibane. In fourth place, Aisha.

28:49In third place, Jess. Well-spiced chicken and a beautiful flaky pastry. In second place,

28:57Vanessa. Great golden brown pastry. Excellent job. Really great layers there. Which means in first place,

29:05Brian. Well done. Thank you. The mousse was really smooth and airy. The pastry was flaky. If there was

29:20anyone who was going to master this recipe, it would be you, Brian, I think. Well done.

29:25Awesome. It'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.

29:55Good morning, bakers. For your third and final tropical week challenge,

30:10the judges would like you to make three fruity meringue bombs. Sounds easy. Have fun.

30:19Your 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

30:30flavours. They also want a pay rise and they're not getting it. Judges, 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.

30:50It's a good time. Bakers, you have four hours to create your fruity tropical bombs. On your marks...

30:56Get set, bake!

31:05Tropical choice, summer!

31:10Oh, it's getting cranky.

31:12I have made all the components separately, but I've never made a meringue bomb before this challenge.

31:20This is a throwback to my time living in Vanuatu, where my husband would be umpiring cricket on a

31:26Saturday morning. I'd walk to the local market and I'd buy a massive bag of passion fruit and sit under

31:30the mango trees and watch them play cricket. It's the best. Hoping to make waves with her island theme,

31:36Beth'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.

31:47Cooking the meringue is everything. If it's cracked or if it's too crispy, if it's over baked,

31:51it's going to compromise the integrity of the structure and end up in a soggy collapsed meringue.

31:57Oh, hello. Hello, Paisha. What are you making for us today?

32:04Um, today I am making my, that's coconuts, but you zoo you boo.

32:12I'm basing it off of just fond memories I have of being back in the village in the Solomons and

32:16everyone fighting over the soft fluffy center of a sprouted coconut. It's the best bit,

32:21everybody fights over it. So I'm hoping you guys will fight over this today, so.

32:24Arguments aside, Ayesha's bombs will feature a coconut crumble and coconut mousse paired with

32:33a yuzu sponge and a yuzu gel. Yuzu is a wonderfully bright flavor. I like it because it's just not

32:40like your usual lemon. It's kind of got that extra little bit of pizzazz in there. Sorry Ayesha,

32:45was it yuzu you babe? Yuzu you boo. I just want to hear Darren say that phrase. Yuzu you boo.

32:50Yuzu you boo. Perfect.

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.

33:08How many days in my life I will be making a meringue one?

33:16Oh my gosh my hand is shaking. I'm using a small piping tip to get that pineapple texture.

33:27Hey Tatiana.

33:33Snap.

33:34Double.

33:34Hey 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

33:48them today which I haven't done before. So I'm hopeful that they should detach relatively easily.

33:58Be good.

34:09Custard apple is kind of a mix of banana apple together. I 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

34:22custard apple mousse, a strawberry jelly and be topped with pistachio whipped cream and rose petal buds.

34:29So the custard apple is very creamy but at the same time has a little bit of grainy texture.

34:33But 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

34:56praline, tropical compote, cocoa flesh cremeux all balanced on a lumberjack cake.

35:02A good cremeux is exactly how it sounds, creamy. It should be silky smooth and with lots of flavour.

35:11This is a tonka bean. To me it tastes a bit aniseed-y. I can taste like tobacco in there a little bit.

35:20So it's quite a punchy flavour but it goes really well with vanilla.

35:23Flexing her culinary creativity, Tatiana's passion fruit bombs will incorporate a passion fruit,

35:30vanilla and tonka gel and a macadamia crumble topped with a white chocolate bavarian cream.

35:37Only 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.

35:43I 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, it's brave.

35:53Bang. Good luck.

35:58I'm going to trade for my meringue.

36:04My meringues are looking good. They're dry. Some cracks but that's okay because it's a coconut.

36:10This is the most trickiest part of the whole experiment. Trying to get the moulds out

36:18without cracking them. Say a little prayer.

36:24We have one.

36:25Bakers, you have two hours left.

36:28Two hours?

36:32To prevent a soggy meringue, the bakers now need to create a protective barrier that will go inside

36:38their bombs. So right now I'm making my macaroon biscuit shell. So this will sit inside the

36:45passion fruit shell. It will prevent the mousse and the jelly from making the meringue wet.

36:52Doesn't it take you back to the days when you're a kid and you're just playing the dirt? Making mud pies.

36:56This is my coconut and chocolate crumble. I wanted to incorporate the coconut macaroon because my

37:02great-grandmother would always make coconut macaroons and it's something that I loved as a kid.

37:06Keen to make great-grand proud, Jess's bombs will feature a chocolate-flavoured dome with a coconut

37:13shaped mousse and coconut meringue inside, topped with a sour cherry gel and cherry cream.

37:22I'm getting cherry ripe vibes here, but a bit more sophisticated. I would just be careful with the

37:28wetness of your filling. Yeah, so my plan is you get some chocolate in the inside just to give me that

37:33assurance. Yeah, I think that will protect all of those amazing flavours you've got inside. Hopefully, yeah.

37:42Whoa, how's that colour? So pretty. Yeah, it's a rose sponge. I'm literally going by

37:49the cake gods with this one.

37:50So my main flavour today is calamansi, which is a Filipino lime. It's kind of like a hybrid of a

38:00kumquat and a mandarin. So it's green on the outside, but it's got an orange centre. It's really

38:04interesting, really tart. So I think it will balance with the meringue quite well.

38:08Channeling their love of Southeastern flavours, Jay's Dak Hoa Dome bombs will feature a calamansi sponge

38:16layered with galangal crumble, Vietnamese gel and a calamansi curd, and decorated with marzipan leaves.

38:23I'd really be interested to know how you're making a meringue because obviously there are no eggs in

38:28there. So I'm using potato protein. Basically, when you extract the starch from a potato, there's a whole

38:34bunch of juice left over and these are the proteins from that juice. It actually has like almost the

38:40exact same properties as an egg white. Amazing. I love this. I just learnt something new there.

38:44You've got some wonderful flavours in your filling. Just watch out for the balance there.

38:56Jay, one hour to go. Aisha, one hour to go. Jess, one hour to go. One hour? One hour.

39:04The personalised time calls will continue until morale improves. We got this. We got this.

39:11This shed smells like a tropical vacation. I smell coconut. I smell pineapple. And I can smell

39:19little hints of rum too. It's bottoms up with Vanessa's bombs, which will feature a pineapple

39:25meringue with a coconut tres leche cake, a coconut whipped ganache, all topped off with a fresh pineapple

39:31salsa spiced with rum. To quote the great Darren Purchase, I can tell what these are supposed to

39:37be. Can you? I can. Yes. They're kiwis. Never mind. Smells like yuzu in there.

39:48Okay, this is my lumberjack cake. I'm very, very happy with it. It's nice and thin. The fruit's cooked

39:54nicely, golden around the edges, so that'll be a lovely textual component.

39:59Oopsies. 30 minutes left, bakers. Oh, it's pouring. Yeah, the macaroons look beautiful. Lovely

40:08and golden. They're going to be crispy and delicious. At the moment I'm just working on my coconut ganache.

40:17So pretty much it's just some white chocolate, some cream, a bit of coconut essence. It's important

40:23to get my quantities correct because you want a thick enough ganache. You don't want it to be too runny.

40:27That's why the cooling is also really important. And whip it good. Don't stir so hard at this point.

40:34You want to melt the chocolate. The more you agitate, the more heat you lose. Thank you.

40:39The mousse is mousy, if that's a word. That's my caramelised macadamians with a bit of salt.

40:46So we'll let that cool off. Hi. Hi. I'd like to get to know Tropical Jess a bit more. Okay.

40:55Is Tropical Jess an extrovert or an introvert? Absolutely extrovert. If I've got rum in my hand,

41:00there's how he is. I'll do anything and everything. Oh, I like it. Bakers, you have 10 minutes left.

41:11Four minutes. What? Putting in my tropical fruit cremeux, which is set nicely. Damn it.

41:22It's not coming out. Oh my god.

41:27They're just a bit sticky and a bit inconsistent. 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. No soggy bottoms.

41:42You just can't make a little bit of cake.

41:44It's not as neat as I was hoping it would be, but at least it's in there.

42:01Bakers, you have two minutes left. Almost there. Almost there. We can do it, guys.

42:08Come on.

42:23Any excuse to get some flowers, I'm in.

42:26Ten, nine, eight, seven, six, five, four, three, two, one.

42:41Step away from your bakes. Well done, Bakers!

42:44Did it!

42:46Yay!

42:51Ness, these are unreal. They are fantastic.

42:53Coconut.

43:08Aisha, please bring your showstopper to the table.

43:11I think these are fabulous. The sprouted coconut with the leaf coming out.

43:25Just love the way they look.

43:27Well, they're heavy. That's a good sign. It means there's lots of dessert.

43:30Is the knife going to be good enough?

43:31Oh, what?

43:32You might need like a hammer or something like that.

43:35Look at that. Whoa, look at that. Oh, look at that detail. The crumb on the inside. Very neat.

43:45Oh, I'm so sorry to destroy that. Some desserts you've just got to get messy with.

43:50I was not expecting that. I mean, the chocolate and the yuzu. And then you get such a crunch with the meringue.

44:04The whole experience was an explosion of flavours. It all worked really well together.

44:08A really well-executed dessert with beautiful flavours.

44:15The texture on these meringues really brings out that coconut vibe to it.

44:22Oh, wow. Got coconut inside a coconut.

44:31Coconut and cherry. I love it. Works really well together.

44:36Especially because you've got that contrast of that light mousse. And then the sour cherry jam is super tangy.

44:44It's perfect because there's a lot of sweetness going on and you really need that.

44:49That mini coconut on top is inspired. And then you get a crunch of the dark chocolate as well.

44:55I think the construction of this, the concept is spot on. Thank you.

45:01Well, it definitely looks like a custard apple.

45:03I love the fact that you're using a fruit that you really love.

45:10Look at that.

45:10The custard apples I open up don't look like that.

45:16I'm excited about this. I'm going in.

45:19Anaband, you're an artist, mate. It just looks so professional.

45:29I couldn't tell what I was going to see. When I lifted it off, I was amazed.

45:33The inside was so unexpected. You've got this really wonderful aromatic strawberry.

45:40You've got that crisp meringue, that lightness of the mousse, and then that jelly, which is also really delicious.

45:47A really well-constructed dessert, mate. That's, yeah, very impressive.

45:52I love the subtle green colour you've gone for here.

45:58I do notice quite a lot of texture on the meringue. It looks a little bit rough.

46:06Nice, crunchy meringue.

46:07Let's try this.

46:12The calamansi with the galangar and then that Vietnamese mint really works so wonderfully together.

46:18I would say maybe instead of the gel, you could have done a mousse because the sponge itself is quite thick.

46:26Considering you haven't used any animal products whatsoever, you've got a beautiful shell.

46:32But I do think your dessert is out of balance a little bit. There's a lot of dry elements going on here,

46:38but I think you need more of that delicious calamansi curd because it ties the whole dish together.

46:48I definitely think they are very unique looking.

46:51Do you remember that film, Cocoon?

46:52Yeah.

46:53We're never going to get old. We're never going to die.

46:59I love that you've done something a little bit different, Brian.

47:02It looks well filled. The colour's quite monotone. You could have done with adding a little bit of

47:09vibrancy with maybe a little green or something just to bring out that tropical colour.

47:19I love the drama of this, the presentation. It's fantastic. I think the flavour of your dessert is great.

47:26That pineapple and the yogurt in there, it's really awesome.

47:29The only thing I would say is the meringue, it's just a tad too thick because you've got all these wonderful,

47:36very refined elements in your dessert and that distracts from it. Just think about the balance.

47:42Yeah.

47:42I think they look blooming marvellous. And the colours all work really well together with the purple and the green.

47:50Just like the top, it looks like a flower inside. You've got the passion fruit gel and that's nice and shiny on top there. Looks really beautiful.

48:02That passion fruit and tonka work so well together. The meringue is well made, it's nice and crispy.

48:14You've managed to get a beautiful looking dessert through the middle and the flavours are well balanced.

48:19I would say one thing you could work on is just a bit of refinement with your presentation and then you could have left out the white chocolate work.

48:28I love this as a concept. Well done. Thank you so much.

48:33Look 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.

48:43I love the inside of the pineapple that you've brushed with that chocolate there.

48:47It'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. I'm getting lovely coconut. The whipped ganache is really light

49:06and airy, very creamy, very smooth. I think this dessert would have been amazing had you piped on a zingy curd.

49:14Something would just lift this above the sweetness of the meringue, but 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.

49:31Very neat layers you have in your filling there. I love that jelly in the middle.

49:39Great set considering you've got alcohol in there.

49:47Beth, the flavours you have in your dessert are really delicious.

49:53The passion fruit with the coconut works particularly well and then you get that lime,

49:58gin and tonic. It's delightful.

50:01In coating the inside of your meringue with macaroon, you've left little space for that delicious dessert.

50:08I wanted more of it, but as a concept it works really well, but this could have been so much better.

50:19What a week it's been.

50:20I have loved Tropical Week. Personally, it's been fantastic.

50:24They were throwing some difficult challenges, but who has done well this week?

50:29Jess.

50:30I mean, her showstopper. It was so delicate and so well crafted.

50:36Yeah, 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. Really refined and well put together.

50:49Those spikes coming out the top were really dramatic and I love that mottled appearance and that colour.

50:55Ayesha 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?

51:09It's not been a great week for Jay. It's really unfortunate that their showstopper wasn't up to scratch,

51:17because 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.

51:36Brian's had another up and down week.

51:39So the technical, he came first. Yeah.

51:41You know, the showstopper there is just trying to be too clever, I think.

51:46It's like he wants to use all the colours in the colouring box.

51:49Who's in line for Starbaker this week?

51:52It's between a couple, but, you know, we've still got to work out that final decision.

51:58BAKERS

52:05Bakers, well done on a fantastic tropical week.

52:14One baker has shone extra bright this week.

52:16This 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.

52:25This week's Starbaker is Jess.

52:38Which 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,

52:52which is why we are so sorry to say goodbye to Jay.

52:59Oh, that's okay.

52:59No, no, no.

53:02So sad to see Jay leave the shed.

53:05Let's give Jay a hug.

53:06Yeah.

53:06Well done.

53:10They've brought some fantastic flavours in some fun, plant-based desserts.

53:15The bakers are really going to miss them.

53:19I've had such a good time.

53:21I've met so many beautiful people.

53:22It's been so fun to just like, nerd out with people about baking.

53:25I never get to do that.

53:26And we can't forget our Starbaker, Jess!

53:29Yeah!

53:31Well done, Jess!

53:33I never thought I'd be that person that could call their family and tell them,

53:37that you're Starbaker for the week.

53:42I'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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