- 4 weeks 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. This is fantastic.
00:24Tatiana gave us a loaf-changing experience.
00:27That's a little bit gruesome, actually, Tatiana.
00:31Winning her the coveted title of star baker.
00:34Whoa, it's whoa.
00:36And we said a fond farewell to Kalani.
00:40This time... Here comes the gold.
00:42..it's tropical week.
00:43Oh, my gosh, my hand is shaking.
00:46Our eight remaining bakers put their signature spin...
00:49Whoa, whoa. ..on a tropical tart.
00:52I want to punch them with the flavours.
00:54Then there's Rachel's fancy French technical...
00:56..in Rachel we trust.
00:58..before an explosion of flavours...
01:00..with their tropical showstoppers.
01:03The knife's gonna be good enough.
01:04Oh, what?
01:05You might need, like, a hammer or something.
01:07This shed is like a tropical vacay.
01:10Yay!
01:11When I think of tropical, I think of sitting back on the beach, cocktails...
01:15This 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 luella.
01:46Tropical 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
02:11sized tropical 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, bake!
02:34Let's go tropical.
02:38With 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.
03:03Dose feeling good.
03:05Happy with that.
03:06All right.
03:07Off 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.
03:20I think with vegan bakes, I have to rely so heavily on flavours because I don't really have
03:25anything else to hide behind.
03:26So tropical fruits are really exciting because they're so punchy and so interesting.
03:32A 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 short-crust 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?
03:59Today I'm doing a toasted macadamia crust with coconut panna cotta and then like a mango
04:05gel on top.
04:06I'm missing my husband a lot and this is his favourite thing to eat.
04:09So, thinking of him today.
04:11Showing 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.
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?
04:40Correct.
04:41Yeah.
04:42And that's not what we want.
04:43We definitely don't want a paste.
04:44I want it to be a really delicious mouthful.
04:45So, hopefully I can give that to you guys.
04:47Smells very fruity in here today.
04:53Very 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
05:02because it'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.
05:26Yes.
05:27Because you've got some wonderful delicate flavours in your tart.
05:30And if you have a very thick pastry, it does affect the flavours.
05:34Yeah.
05:35So, agar, it's derived from seaweed and it will set a liquid into a jelly or a gel.
05:41It actually sets quicker than gelatin.
05:45Look at that colour.
05:46It's intense, isn't it?
05:47What would you call that colour?
05:48The colour that Darren turns when I make him hold his breath.
05:51I was never actually a fan of guava until I tried it with citrus.
05:57Then it absolutely lifts it to that whole other level.
06:00Brian's floral-inspired tart will feature a lime sable base
06:04filled with a lime ganache and a guava gel
06:07and decorated with green Italian meringue petals.
06:11Most of my elements aren't too tricky.
06:13It's all about time.
06:23I've got my subley dough out of the fridge.
06:25I'm just letting it come to temp a little bit.
06:27Look at this purple pastry.
06:33Tropical vibes.
06:36Ayesha's colourful creation will have an almond shortcrust shell
06:40with lime, lychee and basil seed jelly topped with a spicy mango curd.
06:46I know that in certain cultures you have mango with chilli, salt,
06:50that kind of spice mix on there and that works really well.
06:53Yeah.
06:54Sounds like you've got lots going on there.
06:56Yeah.
06:57Are you confident you're going to get it done in time?
06:58Um, we'll see.
07:00That's kind of become my catchphrase at this point.
07:07So this is the point where Captain Pedantic comes back into things.
07:13My next step now is I'm going to get my tart shells and blind bake them.
07:18Be good today.
07:23Bakers, you have one hour left.
07:26One.
07:29Okay.
07:30So I'm making my mango panna cotta.
07:32This is forming the flower element of the tart.
07:37Tatiana's daisies will have a sweet shortcrust pastry
07:40with layers of mango jam, mango panna cotta and kiwi fruit
07:45and decorated with a coconut frangipani.
07:48It smells divine.
07:50And we'll pop that in the fridge.
07:51My friend Laura, every time we go over for board games, we have pina coladas.
07:57I've never drunk some other than like with my friend.
08:01So I hope she makes it right.
08:03Jess's boozy tarts will be made with an almond suble base
08:07and have a coconut mousse dome covered with a mirror glaze
08:11and 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.
08:25It's your going for Star Baker this week. I can tell.
08:27I want it. I want it. I can smell it.
08:30All right, I'm digging them out.
08:34Pastry is looking really good.
08:37They're a little bit messy, but I can tidy them up, I think.
08:40I echo wash the inside so the pastry will remain crisp.
08:44They 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.
08:54There we go.
08:57This is liquid gold.
08:59Mango for me is the king of tropical fruit.
09:03Bringing the mango madness, Anirban's tartlets
09:07will feature a macadamia shell filled with a mango curd and yuzu.
09:11In the mango curd, I'm trying to make it smooth
09:15but also slightly thicker than usual curd
09:17because 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.
09:36Brian, mirror glaze.
09:39Ooh, nice.
09:40Is that good? Ready, Paul?
09:41Just watch your bubbles.
09:43Just give it a little...
09:44Yep.
09:45I'm happy with that.
09:50Basil seeds, they work much like a chia seed,
09:54so I've just made like a basil seed pudding
09:56instead of a chia seed pudding.
09:58Yeah, you give it to them.
09:59Tell us who you work for.
10:01Exactly.
10:02My caramelised macadamias are exactly what I want,
10:05so it provides like an extra crunch.
10:07The first one, they usually get a little better as I go.
10:10Yes!
10:12Steady 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!
10:33Nine!
10:35Eight!
10:36Seven!
10:37Six!
10:38Five!
10:39Okay.
10:40Four!
10:41Three!
10:42Two!
10:43One!
10:44Step away from your bakes!
10:45Well done, bakers!
10:47You did it!
10:48You did it!
10:49You did it!
10:51Oh, my God!
10:52That is awesome!
10:54Well done.
11:04They look brilliant.
11:05Sometimes when you add colouring to pastry
11:07and then you bake it in the oven,
11:08you can lose it,
11:09but you've baked that really well.
11:14Look at that.
11:16The combination of flavours,
11:20there's a lot going on.
11:22It's so, so intense,
11:24but you've still managed to balance it out well.
11:27Aisha, really tropical flavour.
11:29Mango on top, great consistency
11:31and beautiful to look at.
11:35Vanessa, these look great.
11:36I love the fact that you have very thin pastry as well.
11:39They do look really beautiful,
11:40and I like the way you've sprinkled that little bit of
11:43macadamia nut on top with the gold leaf.
11:45Looks very chic.
11:48We'll have a look underneath.
11:50That is really well cooked.
11:51Well done.
11:54That pastry, Vanessa, is really well baked.
11:56Kind of crumbled in my mouth.
11:58I get the macadamia in there.
12:00It's well balanced,
12:01and the texture of the panna cotta was just right.
12:04You definitely get that banoffee look.
12:08Very exotic, very tropical.
12:10I love the palm trees on top,
12:12but I do notice a few cracks in the pastry here.
12:20The flavours in your tart are delicious.
12:23The banana is, like, soft and creamy.
12:26Just pay more attention to some of the finer details
12:29in construction of your bakes.
12:34Marks for fresh fruit and a well-baked tart shell.
12:37Although I can see lack of definition in your piping,
12:41it eats really well in terms of the balance of flavours.
12:47But the pastry crust could be a little bit thinner.
12:50Thank you so much.
12:51I appreciate that.
12:53It's really unique in terms of the daisy shape.
12:56The perfect fruit tartlet has texture,
13:01has crunch, contrast in flavours,
13:04and it's got a beautiful appearance.
13:06You've got all of those in that tart, Tatiana.
13:11The piping is not completely uniform.
13:19Just a touch on the sweet side,
13:20but 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,
13:32it is also just the right thickness.
13:38Look at these. These are bright and colourful.
13:40The tarts all look uniform.
13:42You could have piped a little bit neater.
13:49You've really managed to capture
13:51that freshness in the pomelo.
13:53It complements the ube.
13:55It's well-balanced.
13:56The pastry could be slightly neater
13:59around the edges there.
14:00With the filling, the pomelo curd is lovely.
14:03However, it's kind of sunk as you baked it.
14:06But a really interesting combo,
14:08and I think it works well as a tropical tart.
14:14Wow.
14:15I love the fact that you have incorporated
14:18so many different elements.
14:21Jess, very impressed with all of those layers
14:23you've got going on there.
14:32It's delicious.
14:34I've got texture from fresh fruit.
14:35You can definitely taste that coconut rum liqueur in there.
14:38You have made a tart that is very sophisticated.
14:41You've really thought about the different textures.
14:43You get the creaminess, the bite from the pineapple,
14:47and the pastry crust is so delicate.
14:50That was awesome.
14:51Well done.
14:52Good job, Jess.
14:53Thank you, guys.
14:54Could I get one of those as well?
14:56Thank you so much.
14:57Let me do the...
14:58I said I wanted to come in here
15:00and I wanted to impress Darren with my pastry.
15:02I got a fist bump.
15:04My decorating was a little bit shabby.
15:07I'm just battling the clock every single time,
15:09so I need to, I don't know,
15:11pull something out with time management.
15:23Hello, bakers.
15:24It's time for the Tropical Week technical.
15:26As you know, the technical challenge is when Rachel and Darren
15:29give you a recipe with a few of the key pieces missing.
15:33Today's technical bake is brought to you by a woman
15:35who comes from London,
15:37a city so tropical it's rainy season all year round.
15:43It's a French classic with a tropical twist.
15:45Like a ratatouille served in a coconut.
15:49Like an escargot eaten in a hammock.
15:53Rachel, any tips for the bakers?
15:56It's all in the salsa.
15:58Come on, Darren, do the moves.
16:03And keep crisp.
16:04Now, as always, the judging for the technical bake is blind,
16:07so to make sure the judges don't know who baked what,
16:10it's time for them to leave the shed.
16:12Good luck. Good luck.
16:13Now that they're gone, I can reveal that today
16:16you'll be making Rachel's Tropical Mille Fouille.
16:22Rachel's Tropical Mille Fouille is savoury, not sweet.
16:26Features layers of puff pastry, coconut mousse,
16:29tender jerk chicken, and spicy pineapple and mango salsa.
16:33Bakers, you have two hours to make Rachel's Tropical Mille Fouille.
16:39On your marks...
16:40Get set...
16:41Bake!
16:43Oh, my God, that's a lot of stuff.
16:46I have never made a Mille Fouille before.
16:47I have eaten quite a few,
16:48but definitely not a chicken savoury one.
16:50So I've got experience with puff pastry,
16:52and I've got experience with the jerk spice,
16:54so it's really just the chicken
16:55that's the hole in my knowledge.
16:57I wasn't expecting savoury,
16:59but it sounds delicious.
17:01In Rachel we trust.
17:07My tropical savoury Mille Fouille.
17:10Look at those!
17:11So this is a little play
17:13on the Caribbean flavours of jerk chicken.
17:17Well, there's that coup twist back again.
17:19I think Mille Fouille.
17:20I'm thinking we're going to get dessert.
17:22You've got a savoury Mille Fouille here.
17:25Can I have a go?
17:26Yeah, go on, take one.
17:31You can see there's a lot of work gone into this.
17:34That beautiful golden brown flaky pastry.
17:36It's absolutely beautiful.
17:42I'm just getting that spice coming through.
17:45It really is warming.
17:46Well, there are a few things I'm looking for.
17:48I want really crisp pastry.
17:50Nothing soggy.
17:51Like a good cocktail,
17:53that rough puff needs to be kept cold.
17:55If it gets too hot,
17:56then the butter will start melting
17:58and then you won't get those layers in your puff pastry.
18:01The mousse has to be smooth and silky,
18:05and I don't want any dry, tough jerk chicken.
18:08And with the mango salsa,
18:10you really want to make sure you get just the right amount of chilli.
18:14From what I can see here,
18:15there's a lot to do in a very small amount of time.
18:18I'm hoping our bakers are up to this,
18:20because this is a real challenge.
18:22This one's quite long.
18:27Prepare the rough puff.
18:29The rough puff is basically just a quicker version of actual puff pastry.
18:34The trick to it is keeping the butter as visible as this,
18:37so that it gives you the flakiness that you get from an original puff pastry.
18:41Roll into a large rectangle.
18:43Aisha?
18:44Are there any things you're scared of this bake?
18:47Puff.
18:48Why 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 and more of a un foie.
18:57Yeah.
18:58One 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 and the layers,
19:09when they bake, they just become a short crust.
19:13The 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,
19:25lots of good spices.
19:27Oh my goodness, that smells amazing.
19:30Jerk chicken is normally really spicy.
19:33If they want jerk chicken, they're going to get jerk chicken.
19:36Place chicken in a small roasting tray.
19:38Cover with foil, cook until cooked through.
19:43Behave.
19:45Don't be such a jerk.
19:47Bakers, you are halfway through your mi foie.
19:50Hoie yi yi.
19:51I'm boiling the rice for the coconut rice mousse.
19:56A small saucepan combine cooked rice, coconut milk and salt.
20:00This element of it is actually very similar to coconut rice that I make at home.
20:05So this part I'm actually surprisingly a little bit familiar with.
20:10Smells amazing.
20:12It's going to become a mousse.
20:14So you don't want massive chunks of rice.
20:17I'm going for a smooth consistency, which this is.
20:21Yeah.
20:22It's smooth.
20:23Hello Nat.
20:24Hello.
20:25Are you feeling confident or are you just enjoying the process?
20:28At the moment, I think we're doing...
20:30Okay.
20:31Okay.
20:32Okay.
20:33It went from like not sure to like, yeah.
20:34A little bit of aloha.
20:35Oh, stop.
20:36Stop.
20:37I love it.
20:38I love this.
20:39To ensure the butter layers in their pastry remain intact, the bakers have chilled their
20:51dough.
20:52Ah, we meet again, Puff.
20:54My arch nemesis.
20:56Having completed its final turn, the bakers are ready to bake the pastry for their tropical
21:01mill foie.
21:02We need to perforate the rough puff because it's a compressed rough puff, so they want
21:07it 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, place the second baking tray on top,
21:15firmly pressing down evenly.
21:17I have put another layer of baking paper over my rough puff, and then another tray, and
21:23then another tray, and then this mortar, which is to weigh it down so that the puff doesn't
21:28rise, and that's what creates the very fine layers in a mill foie.
21:31So in we go.
21:32Gosh, I hope this is right.
21:35Hello, Jess.
21:36Hello.
21:37How is the tech bake treating you?
21:39Um, 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.
21:45OK.
21:46It's essentially a sandwich.
21:48All we're doing is increasing the amount of sheets by around 998.
21:51I see.
21:52998.
21:53It's amazing.
21:54While the other things are happening, I'm just moving on to cut my fruits for the salsa.
22:02They want spice.
22:04They'll get a bit of spice.
22:06I love spice.
22:07I want to taste it to make sure the flavours are right, but I don't really like chilli.
22:14OK.
22:15I don't know if the chicken's done, but I'm going to check it anyway.
22:19Oh, man.
22:20That is cooked.
22:24Recipe says set aside to cool, so that is what I shall do.
22:28I'm going to keep that on top so it doesn't dry out.
22:32Bakers, you have 15 minutes left.
22:35Panic now if you've got the time for it.
22:38Waiting for the pastry.
22:41I'm happy with my pastry.
22:43It's golden.
22:44Looks like that is puff, which is a good thing.
22:46I can see the layers.
22:48I need to give it a little bit longer.
22:51We'll let that cool.
22:52It'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.
23:09Bakers, you have 10 minutes left.
23:12Slow is smooth and smooth is fast.
23:17We're just going with our hands at this point.
23:20Don't.
23:21Got the time.
23:24I'm shaking.
23:25Here we go.
23:27Let's hustle, bakers.
23:29Oh, God.
23:30Ten.
23:31Nine.
23:32Eight.
23:33Seven.
23:34Six.
23:35Five.
23:36Four.
23:37Three.
23:38Two.
23:39One.
23:40Step away from your bakes.
23:41Well done, bakers.
23:43Well done.
23:44Jesus.
23:45Bakers, please bring your tropical milfoy to the table.
23:49Rachel and Darren will now taste the bakers' tropical milfoy.
24:04I 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.
24:28The appearance of this milfoy is really well done.
24:31I like the fact that it's not too cluttered.
24:41I am seriously impressed with this.
24:43The construction is spot on.
24:45The sauce is delicious.
24:47Chicken is nice and moist and it's well-spiced.
24:51This is what I'm looking for.
24:53The pastry is well-layered.
24:55You definitely get that flakiness.
24:57The mousse is also very smooth.
25:00I think this is a very well-put-together milfoy.
25:07I think we've got a bit of a leaning tower of milfoy here.
25:10Because they've got all the elements,
25:11but it looks like they haven't had time to put it together with care.
25:18Oh, I love that salsa. That's really great.
25:20It looks like there's a bit more chilli on that one than some of the others.
25:23The magic of milfoy is when you cut through
25:26and you hear all those layers and get that flaky pastry.
25:29This wasn't cooked enough, so I didn't get that crunch.
25:35Well, all the elements are there.
25:36It does look very flaky.
25:38The chicken has been well cooked.
25:50The salsa is nicely spiced.
25:52Pastry. It's nice and golden brown.
25:54Really good job there.
25:55The mousse is slightly textured.
25:57It's got a good flavour, but it's not as smooth as yours, Rachel.
26:00The chicken on top is very generous.
26:05The puff pastry looks lovely and flaky.
26:09But unfortunately, the baker has been quite heavy-handed.
26:14The pastry, however, has a nice, light, flaky touch, which is great.
26:19Just a matter of balance and ratio with this one.
26:22This is a unique take on what you presented earlier, Rachel.
26:27The pastry does look flaky, but some of the layers are quite blonde.
26:32Well, the chicken is nicely spiced.
26:39I 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?
26:50That pastry, nice golden, toasty colour.
26:53That chicken was delicious.
26:55Really well-seasoned.
26:57The 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.
27:07It's slightly different design, but it looks pretty cool.
27:14Oh, that's a shame. The pastry's undercooked.
27:17There is a little bit of crust on the outside of some of it,
27:19but unfortunately, this needed longer in the oven.
27:22The chicken here is nicely spiced.
27:24It is still juicy.
27:26The coconut mousse has a lovely flavour.
27:29Could be a little smoother.
27:34Wow, that looks pretty.
27:37Wonderful, crisp, golden-looking pastry here.
27:40It's great.
27:41You can see all the ingredients which are part of the midfee.
27:45All right.
27:52Pastry, fantastic.
27:53Really flaky.
27:55Mousse had a good flavour.
27:56I would have probably just liked a little bit more of it.
28:00The chicken is wonderful with that lovely spice, really aromatic.
28:04And then I really enjoyed the salsa.
28:07I think the baker here has really succeeded with the finer details.
28:14Rachel and Darren will now rank the bakes from eighth place to first.
28:20In eighth place, whose was this?
28:22Beth.
28:23Almost there.
28:24But unfortunately, the pastry's undercooked.
28:27In seventh place, Jay.
28:30I guess you're not familiar with cooking chicken.
28:32No.
28:33So I think you did a really, really good job, because that's no easy feat.
28:36So I'm fortunate the pastry was underdone in your Millefeuille.
28:42In sixth place, Tatiana.
28:45In fifth position, Anibane.
28:47In fourth place, Aisha.
28:50In third place, Jess.
28:52Well-spiced chicken and a beautiful flaky pastry.
28:56In second place, Vanessa.
28:58Great golden brown pastry.
29:00Excellent job.
29:01Really great layers there.
29:03Which means, in first place, Brian!
29:07Well done.
29:13The mousse was really smooth and airy.
29:16The pastry was flaky.
29:18If there was anyone who was going to master this recipe,
29:21it would be you, Brian, I think.
29:24Well done.
29:25Awesome.
29:28It's crazy.
29:32I'm just absolutely stunned and really, really happy.
29:38I had suspected that my pastry was underbaked,
29:41and so the judge's comments were fair.
29:45Despite my technical challenges, I really enjoyed the challenge.
29:58Good morning, bakers.
29:59For your third and final Tropical Week challenge,
30:00the judges would like you to make three fruity meringue bombs.
30:14Sounds easy.
30:15Have fun!
30:16Your three bombs should have a crisp meringue shell and a delicious dessert filling.
30:23The judges would like your three fruity meringue to be identical, eye-catching, and celebrate tropical flavours.
30:31They also want a pay rise and they're not getting it.
30:33Judges, any tips for the bakers?
30:38Meringue 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!
31:04Tropical show in summer!
31:09Oh, it's getting cracking.
31:15I 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,
31:22where my husband would be umpiring cricket on a Saturday morning.
31:25I'd walk to the local market and I'd buy a massive bag of passion fruit
31:29and sit under the mango trees and watch them play cricket.
31:31It's the best.
31:33Hoping to make waves with her island theme,
31:35Beth's passion fruit bombs will include a coconut macaroon
31:39packed with a gin and tonic jelly,
31:41a lime and coconut shortbread crumble,
31:43and be topped with a passion fruit mousse.
31:46Cooking the meringue is everything.
31:48If it's cracked or if it's too crispy,
31:50if it's overbaked,
31:51it's going to compromise the integrity of the structure
31:53and end up in a soggy, collapsed meringue.
31:59Oh, hello!
32:01Hello, Paisha!
32:02What are you making for us today?
32:03Um, today I am making my...
32:05That's coconuts, but you zoo you boo!
32:09Um, I'm basing it off of just fond memories I have of being back in the village
32:14in the Solomons and everyone fighting over the soft, fluffy centre of a sprouted coconut.
32:20It's the best bit. Everybody fights over it.
32:22So I'm hoping you guys will fight over this today, so...
32:25Arguments aside, Aisha's bombs will feature a coconut crumble and coconut mousse,
32:31paired with a yuzu sponge and a yuzu gel.
32:36Yuzu is a wonderfully bright flavour.
32:39I like it because it's just not like your usual lemon.
32:41It's kind of got that extra little bit of pizzazz in there.
32:44Sorry, Aisha, was it yuzu you babe?
32:46Yuzu you boo.
32:47I just want to hear Darren say that phrase.
32:49Yuzu you boo.
32:52Perfect.
32:53I've mixed in some extra icing sugar and cocoa powder just to help dry out the meringue a little bit faster.
33:03And then I'm going to start piping in a minute and get these in the oven as soon as possible.
33:13How many days in my life I will be making a meringue wonk?
33:18Oh my gosh, my hands are shaking.
33:22I'm using a small piping tip to get that pineapple texture.
33:30Hey Tatiana.
33:33Snap.
33:34Hey hey hey.
33:36So these are actually way more stable than they've ever been at home.
33:39So I'm really happy.
33:41I'm doing double just to be safe because I've had a couple of cracks at home in the past,
33:47but I've greased them today, which I haven't done before.
33:49So I'm hopeful that they should detach relatively easily.
33:57Be good.
33:58Custard apple is kind of a mix of banana, apple together.
34:13I 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,
34:22a 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.
34:32But I'm trying to take the pulp out through the strainer so that it's as smooth as it could be.
34:36This is going to be my tropical compote.
34:40So in there I have mango and pineapple nectar.
34:43This is the thing that most closely resembles the taste of the cocoa pod flesh.
34:48Going with the theme, big is better, Brian's towering cocoa pod meringue bombs
34:54will incorporate cocoa praline, tropical compote, cocoa flesh cremeux, all balanced on a lumberjack cake.
35:00A good cremeux is exactly how it sounds, creamy.
35:06It should be silky smooth and with lots of flavour.
35:11This is a tonka bean.
35:13To me it tastes a bit aniseedy.
35:16I 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
35:27will incorporate a passion fruit, vanilla and tonka gel,
35:32and a macadamia crumble topped with a white chocolate Bavarian cream.
35:36The only thing with tonka bean, don't be too heavy with it
35:39because it's quite an intense spice.
35:41Don't eat the whole one, you'll be high.
35:43I don't need to be high. I need to be focused today.
35:46I need to be on my game.
35:48I admire you because using an ingredient for the first time in a showstopper,
35:52that's brave.
35:54Bang.
35:55Good luck.
35:58I'm going to treat for my meringue.
36:00My meringue's are looking good.
36:05They're dry.
36:07Some cracks, but that's okay because it's a coconut.
36:12This is the most trickiest part of the whole experiment,
36:16trying to get the moulds out without cracking them.
36:19Say a little prayer.
36:21Oh!
36:23We 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 their bombs.
36:38So right now I'm making my macaroon biscuit shell.
36:43So this will sit inside the passion fruit shell.
36:46It will prevent the mousse and the jelly from making the meringue wet.
36:50Doesn't it take you back to the days when you were a kid and you were just playing the jet?
36:54Making mud pies.
36:56This is my coconut and chocolate crumble.
36:58I 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.
37:06Keen 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.
37:19I'm getting cherry ripe vibes here, but a bit more sophisticated.
37:25Absolutely.
37:26I would just be careful with the wetness of your filling.
37:29Yep, so my plan is to get some chocolate in the inside just to give me that assurance.
37:33Yeah, I think that will protect all of those amazing flavours you've got inside.
37:38Hopefully, yeah.
37:42Whoa, how's that colour?
37:44So pretty.
37:45Yeah, it's a rose sponge.
37:47I'm literally going by the cake gods with this one.
37:54So my main flavour 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 centre.
38:03It's really interesting.
38:05Really tart.
38:06So I think it will balance with the meringue quite well.
38:09Channeling their love of Southeastern flavours,
38:11Jay's dacquadome bombs will feature a calamansi sponge layered 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 there.
38:27So I'm using potato protein.
38:30Basically, when you extract the starch from a potato, there's a whole bunch of juice left over.
38:35And these are the proteins from that juice.
38:38It actually has like almost the exact same properties as an egg white.
38:41Amazing.
38:42I love this.
38:43I just learnt something new there.
38:44You've got some wonderful flavours in your filling.
38:47Just watch out for the balance there.
38:55Jay, one hour to go.
38:58Ayesha, one hour to go.
39:00Jess, one hour to go.
39:02One hour?
39:03One hour.
39:04The personalised time calls will continue until morale improves.
39:08We got this.
39:09We got this.
39:10This shed smells like a tropical vacation.
39:13I smell coconut.
39:15I smell pineapple.
39:17And I can smell little hints of rum too.
39:20It's bottoms up with Vanessa's bombs, which will feature a pineapple meringue with a coconut tres leche cake.
39:27A coconut whipped ganache, all topped off with a fresh pineapple salsa spiced with rum.
39:33To quote the great Darren Purchase, I can tell what these are supposed to be.
39:37Can you?
39:38I can.
39:39The peewees.
39:41Never mind.
39:45Oh, smells like yuzu in there.
39:47OK, this is my lumberjack cake.
39:49I'm very, very happy with it.
39:51It's nice and thin.
39:52The fruits cooked nicely, golden around the edges, so that'll be a lovely textual component.
39:59Oopsies.
40:0030 minutes left.
40:0130 minutes left, bakers.
40:02Oh, it's pouring.
40:03Yeah, the macaroons look beautiful.
40:07Lovely and golden.
40:08They're gonna be crispy and delicious.
40:11At the moment, I'm just working on my coconut ganache.
40:14So pretty much it's just some white chocolate, some cream, a bit of coconut essence.
40:20It's important to get my quantities correct because you want a thick enough ganache, you don't want it to be too runny.
40:26That's why the cooling is also really important.
40:29And whip it good.
40:31Don't stir so hard at this point, you want to melt the chocolate.
40:35The more you agitate, the more heat you lose.
40:39The mousse is mousy, if that's a word.
40:42That's my caramelised macadamians with a bit of salt, so we'll let that cool off.
40:50Hi.
40:51I'd like to get to know Tropical Jess a bit more.
40:53Okay.
40:54Is Tropical Jess an extrovert or an introvert?
40:57Absolutely extrovert.
40:58If I've got rum in my hand, hell yes.
41:01I'll do anything and everything.
41:03Oh, I like it.
41:08Bakers, you have 10 minutes left.
41:1110 minutes.
41:12What?
41:13Putting in my tropical fruit cremeux, which is sit nicely.
41:19Damn it.
41:21It's not coming out.
41:23Oh my God.
41:26They're just a bit sticky and a bit inconsistent.
41:29The heat in the shed is affecting it.
41:31I'm tempering my chocolate into the base of my bomb, so it won't be soggy with cream in there.
41:37No soggy bottoms.
41:41You just can't make a little bit of cake.
41:43Not as neat as I was hoping it would be, but at least it's in there.
42:01Bakers, you have two minutes left.
42:04Almost there.
42:05Almost there.
42:06Almost there.
42:07We can do it, guys!
42:15Come on.
42:16Any excuse to get some flowers.
42:24I'm in.
42:25Ten, nine, eight, seven, six, five, four, three, two, one.
42:40Step away from your bakes.
42:42Well done, Bakers!
42:43I made it!
42:44Did it!
42:46Yay!
42:50Ness, these are unreal.
42:51They are fantastic.
42:54Coconut!
42:55Aisha, please bring your showstopper to the table.
43:19I think these are fabulous.
43:21The sprouted coconut with the leaf coming out.
43:24Just love the way they look.
43:27Whoa, 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?
43:31You might need, like, a hammer or something like that.
43:35Whoa!
43:36Look at that.
43:37Oh, look at that detail.
43:38The crumb on the inside.
43:40Very neat.
43:45Oh!
43:46I'm so sorry to destroy that.
43:48Some desserts you've just got to get messy with.
43:55I was not expecting that.
43:56I mean, the chocolate and the yuzu.
44:00And then you get such a crunch with the meringue.
44:03The whole experience was an explosion of flavours.
44:06It all worked really well together.
44:08A really well-executed dessert with beautiful flavours.
44:14The texture on these meringues really brings out that coconut vibe to it.
44:21Oh, wow.
44:23Got coconut inside a coconut.
44:24Coconut and cherry, I love it.
44:33Works really well together.
44:35Especially 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 and you really need that.
44:47That mini coconut on top is inspired.
44:51And then you get a crunch of the dark chocolate as well.
44:54I think the construction of this, the concept is spot on.
45:00Well, it definitely looks like a custard apple.
45:03I love the fact that you're using a fruit that you really love.
45:09Look at that.
45:11The custard apples I open up don't look like that.
45:13Yeah.
45:16I'm excited about this.
45:18I'm going in.
45:24On a band, you're an artist, mate.
45:26It just looks so professional.
45:28I couldn't tell what I was going to see.
45:30When I lifted it off, I was amazed.
45:33The inside was so unexpected.
45:36You've got this really wonderful aromatic strawberry.
45:39You've got that crisp meringue, that lightness of the mousse,
45:43and then that jelly, which is also really delicious.
45:47A really well-constructed dessert, mate.
45:49That's, yeah, very impressive.
45:54I love the subtle green colour you've gone for here.
45:57I do notice quite a lot of texture on the meringue.
46:00It looks a little bit rough.
46:05Nice, crunchy meringue.
46:06Let's try this.
46:12The calamansi with the galangar and then that Vietnamese mint
46:15really works so wonderfully together.
46:17I would say maybe instead of the gel, you could have done a mousse
46:21because the sponge itself is quite thick.
46:25Considering you haven't used any animal products whatsoever,
46:29you've got a beautiful shell,
46:31but I do think your dessert is out of balance a little bit.
46:35There's a lot of dry elements going on here,
46:37but I think you need more of that delicious calamansi curd
46:41because it ties the whole dish together.
46:47I definitely think they are very unique-looking.
46:50Do you remember that film, Cocoon?
46:51Yeah.
46:52We're never going to get old.
46:53We're never going to die.
46:54I love that you've done something a little bit different, Brian.
47:01It looks well-filled.
47:05The colour's quite monotone.
47:07You could have done it with adding a little bit of vibrancy
47:09with maybe a little green or something,
47:11just to bring out that tropical colour.
47:18I love the drama of this, the presentation.
47:21It's fantastic.
47:22I think the flavour of your dessert is great.
47:25That pineapple and the yogurt in there.
47:28It's really awesome.
47:29The only thing I would say is the meringue.
47:32It's just a tad too thick because you've got all these wonderful,
47:35very refined elements in your dessert and that distracts from it.
47:39Just think about the balance.
47:41Yeah.
47:43I think they look blooming marvellous.
47:46And the colours all work really well together
47:48with the purple and the green.
47:53Just like the top, it looks like a flower inside.
47:55You've got the passion fruit gel,
47:57and that's nice and shiny on top there.
47:59It looks really beautiful.
48:01That passion fruit and tonka work so well together.
48:10The meringue is well made.
48:11It's nice and crispy.
48:12You've managed to get a beautiful looking dessert
48:15through the middle and the flavours are well balanced.
48:18I would say one thing you could work on
48:21is just a bit of refinement with your presentation
48:24and then you could have left out the white chocolate work.
48:27I love this as a concept.
48:29Well done.
48:30Thank you so much.
48:32Look at those leaves on top.
48:34They really do look like the king of fruit.
48:36You really get that pineapple feel with it.
48:39Really beautifully presented.
48:42I love the inside of the pineapple that you've brushed
48:45with that chocolate there.
48:46It's nice and thin and I think that's a good idea
48:49so your meringue doesn't go soft.
48:55There are some wonderful flavours in your meringue.
48:59I'm getting lovely coconut.
49:02The whipped ganache is really light and airy.
49:05Very creamy, very smooth.
49:08I think this dessert would have been amazing
49:10had you piped on a zingy curd.
49:13Something would just lift this above the sweetness
49:16of the meringue but it looks amazing.
49:22I love the simplicity of this.
49:24You've kept a very kind of clean look.
49:26There are a couple of cracks in your meringue
49:29which may be the oven temperature.
49:33Very neat layers you have in your filling there.
49:36I love that jelly in the middle.
49:38Great set considering you've got alcohol in there.
49:40Beth, the flavours you have in your dessert
49:49are really delicious.
49:52The passion fruit with the coconut works particularly well
49:55and then you get that lime, gin and tonic.
49:58It's delightful.
50:00In coating the inside of your meringue with macaroon,
50:04you've left little space for that delicious dessert.
50:07I wanted more of it.
50:09But as a concept, it works really well
50:11that this could have been so much better.
50:19What a week it's been.
50:20I've loved Tropical Week.
50:22Personally, it's been fantastic.
50:24They were thrown some difficult challenges
50:26but who has done well this week?
50:28Jess.
50:30I mean, her showstopper.
50:32It was so delicate and so well crafted.
50:35Yeah, I've been loving Tropical Week Jess vibes.
50:38All of her creations have been really sophisticated.
50:42Vanessa had beautiful pina colada flavours
50:44in her showstopper.
50:46Really refined and well put together.
50:49Those spikes coming out the top are really dramatic
50:51and I love that mottled appearance and that colour.
50:55Ayesha with her sprouted coconuts.
50:57Oh my goodness, I loved it.
50:58They were a little bit hairy
51:00and then you open them up.
51:02Such a delicious mousse.
51:04That yuzu curb was sensational.
51:07Who are we worried about this week?
51:09It's not been a great week for Jay.
51:11It's really unfortunate
51:13that the showstopper wasn't up to scratch
51:16because they had wonderful flavours.
51:19It just wasn't enough of the dessert.
51:21It was very dry.
51:23Beth has also struggled this week.
51:25The technical really didn't go well for her.
51:28That meringue bomb she did,
51:29she had that macaroon inside
51:31and it was just too hard.
51:33I mean she had wonderful flavours.
51:36Brian's had another up and down week.
51:38So the technical, he came first.
51:40Yeah.
51:41You know, the showstopper there,
51:43it's just trying to be too clever I think.
51:45It's like he wants to use all the colours in the colouring box.
51:48Who's in line for Starbaker this week?
51:51It's between a couple.
51:53But, you know, we've still got to work out that final decision.
52:04Bakers, well done on a fantastic tropical week.
52:07One baker has shone extra bright this week.
52:16This person enjoys sharing their knowledge
52:18as much as they love sharing their bakes.
52:20Their creations are as refreshing as a holiday
52:23and as welcome as returning home.
52:26This week's Starbaker is...
52:28Jess.
52:29Which means I have to share the sad news
52:39of who will be leading us tonight.
52:42This baker has pushed limits and themselves
52:45and is an inspiration to all of us.
52:47Their cheeky smile is as uplifting as their can-do attitude,
52:52which is why we are so sorry to say goodbye to...
52:56Jay.
52:58Oh, that's okay.
52:59No, no, no.
53:01So sad to see Jay leave the shed.
53:04Let's give Jay a hug.
53:06Well done.
53:10They've brought some fantastic flavours
53:12in some fun, plant-based desserts.
53:15The bakers are really going to miss them.
53:18I've had such a good time.
53:20I've met so many beautiful people.
53:22It's been so fun to just, like,
53:23nerd out with people about baking.
53:25I never get to do that.
53:26And we can't forget our Starbaker...
53:28Jess!
53:29Yes!
53:31Well done, Jess!
53:33I never thought I'd be that person
53:35that could call their family
53:36and tell them that you're Starbaker for the week.
53:41I'm really, really proud of pushing my skills
53:43and really being able to show that to the judges
53:45and having them enjoy it.
53:46I love all the judges and having them enjoy it.
53:48I love all the judges and having them enjoy it.
53:52You
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