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The Great Australian Bake Off (2013) Season 9 Episode 5- Tropical Week
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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.
00:30Winning her the coveted title of star baker.
00:33Whoa, it's whoa.
00:36And we said a fond farewell to Kalani.
00:39This time... Here 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...
00:56..in Rachel we trust.
00:58..before an explosion of flavours...
01:00..with their tropical showstoppers.
01:02The 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.
01:19Yay!
01:20When I think of tropical, I think of sitting back on the beach...
01:26..cocktails and maybe, like, a luella.
01:29Oh!
01:30Yeah!
01:31Tropical fruits are the superior fruits.
01:34Pineapple, mango, banana, coconut.
01:36Like, yum.
01:37Hello, bakers, and welcome to Tropical Week.
01:39When I think tropical, I think surf, sand, sun,
01:42and stand up.
01:43Oh, my God.
01:44Oh, my God.
01:45Oh, my God.
01:46Oh, my God.
01:47Oh, my God.
01:48Oh, my God.
01:49Oh, my God.
01:50Oh, my God.
01:51My God.
01:52And...
01:53..and we're looking at, like, yum.
01:57Hello, bakers, and welcome to Tropical Week.
02:00When I think tropical, I think surf, sand, sun,
02:03and standing by the oven.
02:05For this sunny Signature Challenge,
02:09the judges would like you to make
02:10six individual-sized tropical tarts.
02:13Your six tarts should be identical, delicious,
02:16and have a tropical fruit flavour.
02:19But, I mean, if we're talking about what should be,
02:20I should be standing on the right because it's my better side,
02:23but I guess Darren gets what he wants.
02:27Bakers, you have two hours to make your tropical tarts.
02:30On your marks...
02:31Get set, bake!
02:36Let'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.
02:51I want to punch them with the flavours.
02:53Whoa, whoa. Mango power.
02:56Our bakers can use any different tropical fruit
02:59as long as it's delicious and takes me somewhere exotic.
03:03Dough's feeling good.
03:05Happy with that.
03:07All right, off to the fridge.
03:11And here comes the gold.
03:15I'm just working on my pineapple compote.
03:17So we'll start chopping this up as even as possible.
03:19I think with vegan bakes,
03:21I have to rely so heavily on flavours
03:24because I don't really have anything else to hide behind.
03:26So tropical fruits are really exciting
03:28because they're so punchy and so interesting.
03:32A pomelo is related to the grapefruit family.
03:35The way I describe it to people
03:36is it's like the taste of a grapefruit
03:38with all the sweetness of an orange.
03:40Beth's citrus celebration
03:42will feature a short-crust pastry
03:45with a pomelo curd
03:46and be decorated with an ube diplomat cream.
03:49Tastes like tropical happiness.
03:52The shed is smelling really delicious right now.
03:54Lots of tropical fruit.
03:56Hey, Vanessa.
03:57Hi.
03:57Hey, Vanessa.
03:57What are you making?
03:59Today I'm doing a toasted macadamia crust
04:02with coconut panna cotta
04:03and then, like, a mango gel on top.
04:06I'm missing my husband a lot
04:07and this is his favourite thing to eat.
04:09So, thinking of him today.
04:12Showing it takes two to mango,
04:14Vanessa's tart will have a macadamia sable base
04:17and feature a coconut panna cotta and mango gel
04:21topped with caramelised macadamias and gold leaf.
04:25For me, it's always balancing the sweetness
04:27because mango is sweet.
04:29So, it's still getting a bit of that tartness
04:31coming through to balance out the coconut.
04:34And the macadamia's going to be in the pastry
04:35because you're only doing tartlets.
04:37If you blitz up that macadamia too much,
04:39it's going to go to a paste, isn't it?
04:41Correct.
04:41And that's not what we want.
04:43We definitely don't want a paste.
04:44I want it to be a really delicious mouthful,
04:46so hopefully I can give that to you guys.
04:51Smells very fruity in here today.
04:53Very excited to taste everyone's bakes later on.
04:58Banoffee pies I learnt originate from the UK
05:00and I just thought that that was so funny
05:02because it's probably like top 10
05:05least tropical countries of all time.
05:07Jay's decadent desert will feature an almond pastry shell
05:11filled with coconut praline paste and brulee bananas
05:15and decorated with whipped cream and a palm tree.
05:19I love a banoffee pie
05:20and I'm interested to see your spin on this.
05:23I think it's important with your pastry crust
05:26to not make it too thick
05:27because you've got some wonderful delicate flavours
05:29in your tart
05:30and if you have a very thick pastry,
05:33it does affect the flavours.
05:35Yeah.
05:35So agar, it's derived from seaweed
05:38and it will set a liquid into a jelly or a gel.
05:42It actually sets quicker than gelatin.
05:45Look at that colour.
05:47It's intense, isn't it?
05:48What would you call that colour?
05:49The colour that Darren turns when I make him hold his breath.
05:52I was never actually a fan of guava
05:56until I tried it with citrus.
05:58Then it absolutely lifts it to that whole other level.
06:01Brian's floral-inspired tart
06:03will feature a lime sable base
06:05filled with a lime ganache
06:07and a guava gel
06:08and decorated with green Italian meringue petals.
06:12Most of my elements aren't too tricky.
06:15It's all about time.
06:16I'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.
06:37Ayesha's colourful creation
06:39will have an almond shortcrust shell
06:41with lime, lychee and basil seed jelly
06:44topped with a spicy mango curd.
06:47I know that in certain cultures
06:49you have mango with chilli, salt,
06:51that kind of spice mix on there
06:53and that works really well.
06:54Yeah.
06:55Sounds like you've got lots going on there.
06:57Are 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.
07:07So this is the point
07:09where Captain Pedantic comes back into things.
07:11My next step now
07:15is I'm going to get my tart shells
07:17and blind bake them.
07:18Be good today.
07:24Bakers, you have one hour left.
07:27One.
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
07:41with layers of mango jam,
07:43mango panna cotta and kiwi fruit
07:45and decorated with a coconut frangipani.
07:49It smells divine.
07:51And we'll pop that in the fridge.
07:52My friend Laura,
07:56every time we go over for board games,
07:58we have pina coladas.
07:59I've never drunk them
08:00other than, like, with my friend.
08:02So I hope she makes it right.
08:05Jess's boozy tarts
08:07will be made with an almond subley base
08:09and have a coconut mousse dome
08:11covered with a mirror glaze
08:13and be topped with a spiced coconut rum cream.
08:16Mirror glaze,
08:17it's all about getting the right consistency.
08:20You need to pour that glaze over onto frozen mousse.
08:23It's going to get stuck.
08:24Absolutely be lucky.
08:25But you sound super confident.
08:27It's your going for Star Baker this week.
08:28I want it.
08:29I want it.
08:29I can smell it.
08:32All right, I'm digging them out.
08:35Pastry is looking really good.
08:37They're a little bit messy,
08:39but I can tidy them up, I think.
08:41I egg wash the inside
08:42so 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.
08:53Don't do this to me.
08:55There we go.
08:58This is liquid gold.
09:00Mango, for me, is the king of tropical fruits.
09:04Bringing the mango madness,
09:06Anirban's tartlets will feature a macadamia shell
09:09filled with a mango curd and yuzu.
09:11In the mango curd,
09:13I'm trying to make it smooth,
09:15but also slightly thicker than usual curd
09:18because I don't want the curd to leak out.
09:22These are going back into the oven
09:23just to bake through a little bit.
09:25And then we'll decorate
09:27with the panna cotta daisies.
09:29Brian, mirror glaze.
09:40Is that good?
09:41Ready, Paul?
09:42Just watch your bubbles.
09:43Just give it a little...
09:45Yep.
09:50Yep, I'm happy with that.
09:52Basil seeds,
09:53they 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.
10:00Tell us who you work for.
10:01Exactly.
10:02My caramelised macadamies are exactly what I want,
10:05so it provides like an extra crunch.
10:07The first one,
10:08they usually get a little better as I go.
10:12Yes.
10:13Steady fingers, steady fingers.
10:16Oh, no, I'm panicking.
10:17One minute, bakers.
10:20Cutting it close.
10:22Extremely close.
10:24Busy, busy.
10:25Just get slimming.
10:27Here we go.
10:28Literally my final steps.
10:31It's gonna be tight.
10:33Ten, nine, eight, seven, six, five, four, three, two, one.
10:44Step away from your bakes.
10:46Well done, bakers!
10:49You did it, you did it.
10:50Oh, my God.
10:53That is awesome.
10:55Well 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,
11:10but you've baked that really well.
11:14Look at that.
11:15The combination of flavours,
11:22there's a lot going on.
11:23It's so, so intense,
11:25but you've still managed to balance it out well.
11:28Aisha, really tropical flavour.
11:30Mango on top, great consistency
11:32and beautiful to look at.
11:36Vanessa, these look great.
11:37I love the fact that you have
11:38a very thin pastry as well.
11:40They do look really beautiful.
11:42Then I like the way you've sprinkled
11:43that little bit of macadamia nut on top
11:45with the gold leaf.
11:47It's very chic.
11:49We'll have a look underneath.
11:50That is really well cooked.
11:52Well done.
11:55That pastry, Vanessa,
11:56is really well baked.
11:57Kind of crumbled in my mouth.
11:59I get the macadamia in there.
12:01It's well balanced
12:02and the texture of the panna cotta
12:04was just right.
12:07You definitely get that banoffee look.
12:09Very exotic, very tropical.
12:12I love the palm trees on top,
12:14but I do notice
12:15a few cracks in the pastry here.
12:21The flavours in your tart are delicious.
12:24The banana is like soft and creamy.
12:27Just pay more attention
12:29to some of the finer details
12:31in construction of your bakes.
12:34Marks for fresh fruit
12:36and a well-baked tart shell.
12:38Although I can see
12:40lack of definition
12:41in your piping,
12:42it eats really well
12:46in terms of the balance of flavours.
12:49But the pastry crust
12:50could be a little bit thinner.
12:52Thank you so much.
12:53I appreciate that.
12:54It's really unique
12:55in terms of the daisy shape.
12:57The perfect fruit tartlet
13:01has texture,
13:02it's crunch,
13:03contrasts in flavours
13:05and it's got a beautiful appearance.
13:07You've got all of those
13:08in that tart, Tatiana.
13:11The piping
13:12is not completely uniform.
13:19Just a touch on the sweet side,
13:21but your textures
13:22are absolutely spot on.
13:24The jelly is not too hard.
13:26The ganache inside
13:27is nice and soft as well.
13:29So I think it works really well.
13:31The pastry shell
13:32is not only well-baked,
13:34it is also just the right thickness.
13:37Phew.
13:39Look at these.
13:40These are bright and colourful.
13:41The tarts all look uniform.
13:44You could have piped
13:45a little bit neater.
13:46You've really managed
13:52to capture
13:52that freshness
13:53in the pomelo.
13:54It complements the ube.
13:56It's well-balanced.
13:58The pastry
13:58could be slightly neater
14:00around the edges there.
14:01With the filling,
14:02the pomelo curd
14:03is lovely.
14:05However,
14:05it's kind of sunk
14:06as you baked it.
14:07But a really interesting combo
14:09and I think it works well
14:10as a tropical tart.
14:11Wow.
14:15I love the fact
14:17that you have incorporated
14:19so many different elements.
14:22Jess,
14:22very impressed
14:23with all of those layers
14:24you've got going on there.
14:32It's delicious.
14:34I've got texture
14:35from fresh fruit.
14:36Can definitely taste
14:37that coconut rum liqueur
14:39in there.
14:39You have made a tart
14:41that is very sophisticated.
14:43You've really thought
14:43about the different textures.
14:45You get the creaminess,
14:46the bite from the pineapple
14:48and the pastry crust
14:50is so delicate.
14:52That was awesome.
14:52Well done.
14:53Good job, Jess.
14:54Thank you, guys.
14:55Could I get one of those
14:56as well?
14:57Thank you so much.
14:58Let me do the...
14:59I said I wanted
15:01to come in here
15:01and I wanted to impress
15:02Darren with my pastry.
15:03I got a fist bump.
15:05My decorating
15:06was a little bit shabby.
15:09I'm just battling
15:09the clock
15:10every single time
15:10so I need to,
15:11I don't know,
15:12pull something out
15:12with time management.
15:23Hello, bakers.
15:25It's time
15:25for the Tropical Week Technical.
15:27As you know,
15:28the technical challenge
15:29is when Rachel and Darren
15:30give you a recipe
15:31with a few of the key pieces missing.
15:34Today's Technical Bake
15:35is brought to you
15:35by a woman
15:36who comes from London,
15:37a city so tropical
15:39it's rainy season
15:40all year round.
15:44It's a French classic
15:45with a tropical twist,
15:46like a ratatouille
15:47served in a coconut,
15:49like an escargot
15:51eaten in a hammock.
15:54Rachel,
15:54any tips for the bakers?
15:56It's all in the salsa.
15:58Come on, Darren,
15:59do the moose.
15:59And keep crisp.
16:05Now, as always,
16:06the judging for the technical bake
16:07is blind,
16:08so to make sure
16:09the judges don't know
16:09who baked what,
16:10it's time for them
16:11to leave the shed.
16:13Good luck.
16:13Good luck.
16:14Now that they're gone,
16:16I can reveal
16:16that today
16:17you'll be making
16:18Rachel's
16:19Tropical Mie Fouai.
16:21Rachel's Tropical Mie Fouai
16:24is savoury,
16:25not sweet,
16:26features layers
16:27of puff pastry,
16:28coconut mousse,
16:30tender jerk chicken,
16:31and spicy pineapple
16:33and mango salsa.
16:36Bakers,
16:36you have two hours
16:37to make Rachel's
16:38Tropical Mie Fouai.
16:40On your marks.
16:41Get set.
16:42Bake.
16:43Ooh.
16:44Oh my God,
16:45that's a lot of stuff.
16:47I have never made
16:47a Mie Fouai before.
16:48I have eaten quite a few,
16:49but definitely not
16:50a chicken savoury one.
16:51So I've got experience
16:52with puff pastry
16:53and I've got experience
16:54with the jerk spice,
16:55so it's really just
16:56the chicken that's
16:57the hole in my knowledge.
16:58I wasn't expecting savoury,
17:00but it sounds delicious.
17:02In Rachel we trust.
17:08My Tropical Savoury Mie Fouai.
17:11Look at those.
17:12So this is a little play
17:14on the Caribbean flavours
17:16of jerk chicken.
17:18Well, there's that coup twist
17:19back again.
17:20I think Mie Fouai,
17:21I'm thinking we're going
17:22to get dessert.
17:23You've got a savoury Mie Fouai here.
17:26Can I have a go?
17:27Yeah, go on.
17:27Take one.
17:32You can see there's
17:33a lot of work
17:33gone into this.
17:35That beautiful golden brown
17:36flaky pastry.
17:37It's absolutely beautiful.
17:43I'm just getting
17:44that spice coming through.
17:46It really is warming.
17:47Well, there are a few things
17:48I'm looking for.
17:49I want really crisp pastry,
17:51nothing soggy.
17:52Like a good cocktail,
17:54that rough puff
17:55needs to be kept cold.
17:56If it gets too hot,
17:57then the butter
17:58will start melting
17:59and then you won't get
18:00those layers
18:01in your puff pastry.
18:02The mousse
18:03has to be
18:04smooth and silky
18:06and I don't want
18:07any dry,
18:08tough,
18:09jerk chicken.
18:10And with the mango salsa,
18:11you really want to make sure
18:12you get just the right
18:13amount of chilli.
18:15From what I can see here,
18:16there's a lot to do
18:17in a very small amount
18:18of time.
18:19I'm hoping our bakers
18:20are up to this
18:21because this is
18:22a real challenge.
18:27This one's quite long.
18:29Prepare the rough puff.
18:30The rough puff is basically
18:32just a quicker version
18:33of actual puff pastry.
18:34The trick to it
18:35is keeping the butter
18:36as visible as this
18:38so that it gives you
18:39the flakiness
18:39that you get
18:40from an original puff pastry.
18:42Roll into a large rectangle.
18:45Aisha,
18:45are there any things
18:46you're scared of
18:47this bake?
18:48Puff.
18:49Why does puff pastry
18:50scare you?
18:50I just struggle
18:52to not let the butter melt.
18:54So it would end up
18:55less of a me foie
18:56and more of a
18:57un foie.
18:58Yeah.
18:58One sheet.
18:59Yeah, exactly.
19:00You're really good at this.
19:01I'm so smart
19:02and everyone's saying it.
19:04It's really important
19:06to make sure
19:06you rest your rough puff.
19:07Otherwise the butter
19:08just melts
19:09and the layers
19:10when they bake
19:10they just become
19:11a short crust.
19:14The next part I'm working on
19:15is the jerk rub
19:16for our chicken.
19:17So butterfly chicken,
19:18mixed spice rub
19:19ingredients and combine.
19:22It's like nutmeg,
19:23allspice,
19:24cinnamon,
19:25ginger,
19:26black pepper,
19:26lots of good spices.
19:27Oh my goodness,
19:28that smells amazing.
19:31Jerk chicken
19:32is normally really spicy.
19:34If they want jerk chicken
19:35they're going to get
19:35jerk chicken.
19:36Place chicken
19:37in a small roasting tray.
19:39Cover with foil,
19:40cook until cooked through.
19:45Behave!
19:46Don't be such a jerk.
19:48Bakers,
19:49you are halfway
19:49through your me foie.
19:51Hoie, yi, yi.
19:52I'm boiling the rice
19:54for the coconut rice mousse.
19:57A small saucepan
19:57combine cooked rice,
19:58coconut milk
19:59and salt.
19:59This element of it
20:02is actually very similar
20:03to coconut rice
20:05that I make at home.
20:06So this part
20:07I'm actually surprisingly
20:08a little bit familiar with.
20:11Smells amazing.
20:13It's going to become a mousse.
20:15So you don't want
20:16massive chunks of rice.
20:18I'm going for a smooth
20:20consistency
20:20which this is.
20:22Yep,
20:23it's smooth.
20:27Hello Nat.
20:28Hello.
20:28Are you feeling
20:29confident
20:30or are you just
20:31enjoying the process?
20:32At the moment
20:33I think we're doing
20:34okay.
20:37Okay.
20:38It went from
20:38like not sure
20:39to like yeah.
20:40A little bit of
20:41a loha.
20:42Oh stop.
20:43Stop.
20:44I love it.
20:45I love this.
20:47To ensure the butter
20:47layers in their pastry
20:49remain intact
20:50the bakers have chilled
20:51their dough.
20:52Ah, we meet again
20:53puff.
20:54My arch nemesis.
20:56Having completed
20:57its final turn
20:58the bakers are ready
21:00to bake the pastry
21:01for their tropical
21:02milfou.
21:03Need to perforate
21:05the rough puff
21:05because it's a
21:06compressed rough puff
21:07so they want it to be
21:08a little bit thick
21:08and dense.
21:09So pricking it
21:10lets the air out.
21:11So it says to cover
21:12the pastry with baking
21:13powder.
21:14Place the second
21:14baking tray on top
21:16firmly pressing
21:16down evenly.
21:18I have put
21:19another layer of
21:21baking paper
21:21over my rough puff
21:22and then another tray
21:23and then another tray
21:25and then this mortar
21:26which is to weigh it
21:27down so that the puff
21:28doesn't rise
21:29and that's what creates
21:30the very fine layers
21:31in a milfoy.
21:32So in we go.
21:35Gosh I hope
21:35this is right.
21:37Hello Jess.
21:37Hello.
21:38How is the tech
21:39bag treating you?
21:40Um, I think the
21:41assembly is scaring
21:42me a little bit.
21:42If it helps
21:43I've found a great
21:44way to think about
21:45this particular
21:46bake.
21:46Okay.
21:47It's essentially
21:47a sandwich.
21:49All we're doing
21:49is increasing
21:50the amount of
21:50sheets by around
21:51998.
21:52998.
21:53It's easy.
21:54While the other
21:55things are happening
21:56I'm just moving on
21:57to cut my
21:57fruits for
21:59the salsa.
22:03They want spice.
22:05They'll get a bit
22:06of spice.
22:07I love spice.
22:08I want to taste it
22:09to make sure the
22:10flavours are right
22:11but I don't really
22:12like chilli.
22:15Okay.
22:16I don't know if the
22:17chicken's done
22:18but I'm going to
22:18check it anyway.
22:20Oh man.
22:22That is cooked.
22:25Recipe says
22:25set aside to cool
22:26so that is what I
22:28shall do.
22:29I'm going to keep
22:29that on top
22:30so it doesn't dry out.
22:30Milfoy.
22:33Bakers you have
22:3415 minutes left.
22:36Panic now if you've
22:37got the time for it.
22:39Waiting for the pastry.
22:42Happy with my pastry.
22:44It's golden.
22:45Looks like that is puff
22:46which is a good thing.
22:47I can see the layers.
22:49I need to give it
22:50a little bit longer.
22:52We'll let that cool.
22:53It's very fragile.
22:55It's now time for the
22:56bakers to assemble
22:57their Milfoy
22:58with layers of
22:59jerk chicken.
23:00Coconut mousse
23:01and salsa
23:03between discs
23:04of their puff pastry.
23:06I'm still not sure
23:06how it's going to
23:07come together
23:07but we'll see.
23:10Bakers you have
23:1110 minutes left.
23:13Slow is smooth
23:14and smooth is fast.
23:17We're just going
23:18with our hands
23:19at this point.
23:20Don't got the time.
23:24I'm shaking.
23:26Here we go.
23:28Let's hustle bakers.
23:30Oh god.
23:3510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
23:45Step away from your bakes.
23:47Well done bakers.
23:50Well done.
23:51Come on.
23:52Jesus.
23:54Bakers, please bring
23:55your tropical Milfoy
23:56to the table.
23:57Rachel and Darren will now taste
24:11the bakers' tropical Milfoy.
24:13I can imagine nobody's made
24:16a tropical savoury Milfoy before
24:19so it's wonderful to see
24:21so many beautiful looking Milfoy
24:24in front of me tonight.
24:28The appearance of this Milfoy
24:30is really well done.
24:32I like the fact
24:33that it's not too cluttered.
24:34I am seriously impressed with this.
24:44The construction is spot on.
24:46The sauce is delicious.
24:48Chicken is nice and moist
24:49and it's well spiced.
24:51This is what I'm looking for.
24:54The pastry is well layered.
24:56You definitely get that flakiness.
24:58The mousse is also very smooth.
25:01I think this is a very well
25:02put together Milfoy.
25:08I think we've got a bit of
25:09a leaning tower of Milfoy here
25:11because they've got all the elements
25:12but it looks like they haven't
25:13had time to put it together
25:15with care.
25:19Oh, I love that salsa.
25:20That's really great.
25:21It looks like there's a bit more
25:22chilli on that one
25:23than some of the others.
25:24The magic of Milfoy
25:26is when you cut through
25:27and you hear all those layers
25:28and get that flaky pastry.
25:30This wasn't cooked enough
25:31so I didn't get that crunch.
25:35Well, all the elements are there.
25:37It does look very flaky.
25:42The chicken has been well cooked.
25:51The salsa is nicely spiced.
25:53Pastry, it's nice and golden brown.
25:55Really good job there.
25:56The mousse is slightly textured.
25:58It's got a good flavour
25:59but it's not as smooth as yours, Rachel.
26:04The chicken on top is very generous.
26:07Puff pastry looks lovely and flaky.
26:09But unfortunately,
26:13the baker has been quite heavy-handed.
26:16The pastry, however,
26:17has a nice light flaky touch
26:19which is great.
26:20Just a matter of balance
26:22and ratio with this one.
26:24This is a unique take
26:25on what you presented earlier, Rachel.
26:29The pastry does look flaky
26:31but some of the layers
26:32are quite blonde.
26:33Well, the chicken is nicely spiced.
26:40I would say it's a little bit
26:41on the dry side
26:42but the salsa has a lovely heat to it.
26:47Wow, these look nice and neat,
26:48don't they?
26:51That pastry,
26:52nice golden toasty colour.
26:54That chicken was delicious.
26:56Really well seasoned.
26:58The salsa has a good balance
26:59of chilli running through it.
27:01The mousse wasn't as smooth as Rachel's
27:03but the flavour was there.
27:08It's slightly different design
27:09but it looks pretty cool.
27:15Oh, that's a shame.
27:16The pastry's undercooked.
27:18There is a little bit of crust
27:19on the outside of some of it
27:20but unfortunately,
27:21this needed longer in the oven.
27:23The chicken here is nicely spiced.
27:25It is still juicy.
27:27The coconut mousse
27:28has a lovely flavour.
27:29It could be a little smoother.
27:35Wow, that looks pretty.
27:38Wonderful, crisp,
27:39golden-looking pastry here.
27:41It's great.
27:42You can see all the ingredients
27:43which are part of the midfee.
27:46All right.
27:52Pastry, fantastic.
27:54Really flaky.
27:56Mousse had a good flavour.
27:57I would have probably just liked
27:59a little bit more of it.
28:01The chicken is wonderful
28:03with that lovely spice,
28:04really aromatic
28:05and then I really enjoyed the salsa.
28:08I think the baker here
28:09has really succeeded
28:10with the finer details.
28:12Rachel and Darren
28:16will now rank the bakes
28:17from eighth place
28:18to first.
28:20In eighth place,
28:22whose was this?
28:23Beth.
28:24Almost there.
28:25But unfortunately,
28:26the pastry's undercooked.
28:28In seventh place,
28:30Jay,
28:31I guess you're not familiar
28:32with cooking chicken.
28:33So I think you did
28:34a really, really good job
28:36because that's no easy feat.
28:39So I'm fortunate
28:40the pastry was underdone
28:41in your milfeuille.
28:42In sixth place,
28:44Tatiana.
28:45In fifth position,
28:46Anabhan.
28:48In fourth place,
28:49Aisha.
28:50In third place,
28:51Jeff.
28:52Well-spiced chicken
28:53and a beautiful,
28:55flaky pastry.
28:56In second place,
28:58Vanessa.
28:59Great golden brown pastry.
29:01Excellent job.
29:02Really great layers there.
29:04Which means,
29:05in first place,
29:06Brian.
29:08Well done.
29:11Well done.
29:14The mousse was really
29:15smooth and airy.
29:17The pastry was flaky.
29:19If there was anyone
29:20who was going to master
29:21this recipe,
29:22it would be you,
29:23Brian, I think.
29:25Well done.
29:26Awesome.
29:26It's crazy.
29:33I'm just absolutely
29:34stunned and
29:35really, really happy.
29:38And I had suspected
29:40that my pastry
29:40was underbaked,
29:42and so
29:42the judge's comments
29:44were fair.
29:46Despite my technical challenges,
29:48I really enjoyed
29:49the challenge.
30:05Good morning,
30:07bakers.
30:07For your third and final
30:09tropical week challenge,
30:10the judges would like you
30:11to make three
30:12fruity meringue bombs.
30:14Sounds easy.
30:15Have fun.
30:18Your three bombs
30:20should have a crisp
30:21meringue shell
30:22and a delicious
30:22dessert filling.
30:24The judges would like
30:25your three fruity meringue
30:26to be identical,
30:28eye-catching,
30:29and celebrate
30:30tropical flavours.
30:31They also want a pay rise,
30:33and they're not
30:34getting it.
30:37Judges,
30:38any tips for the bakers?
30:39Meringue is
30:40naturally sweet,
30:41so balance the filling
30:42out with something
30:43tangy or tart.
30:44Take care that
30:45the filling
30:46doesn't compromise
30:47the outer shell
30:48to avoid
30:49a soggy meringue.
30:51Bakers,
30:52you have four hours
30:53to create your
30:54fruity tropical bombs.
30:56On your marks...
30:56Get set,
30:57bake!
31:03Tropical show,
31:05summer!
31:10Oh,
31:10let's get cracking.
31:16I have made
31:16all the components
31:17separately,
31:18but I've never made
31:18a meringue bomb
31:19before this challenge.
31:20This is a throwback
31:21to my time living
31:22in Vanuatu,
31:23where my husband
31:24would be umpiring
31:25cricket on a Saturday
31:26morning.
31:26I'd walk to the local
31:27market,
31:28and I'd buy a massive
31:29bag of passion fruit
31:30and sit under the mango
31:31trees and watch them
31:32play cricket.
31:32It's the best.
31:33Hoping to make waves
31:35with her island theme,
31:36Beth's passion fruit bombs
31:38will include
31:38a coconut macaroon
31:39packed with a gin
31:41and tonic jelly,
31:42a lime and coconut
31:43shortbread crumble,
31:44and be topped
31:44with a passion fruit
31:45mousse.
31:47Cooking the meringue
31:48is everything.
31:49If it's cracked
31:49or if it's too quispy,
31:51if it's overbaked,
31:52it's going to compromise
31:52the integrity of the
31:53structure and end up
31:55in a soggy,
31:56collapsed meringue.
32:00Oh, hello.
32:01Hello.
32:02Hi, Aisha.
32:03What are you making
32:04for us today?
32:05Today, I am making
32:06my, that's coconuts,
32:08but you zoo, you boo.
32:11I'm basing it off of
32:13just fond memories I have
32:14of being back in the
32:15village in the Solomons
32:16and everyone fighting
32:17over the soft, fluffy
32:19centre of a sprouted
32:20coconut.
32:21It's the best bit.
32:22Everybody fights over it.
32:23So I'm hoping you guys
32:23will fight over this today.
32:24Arguments aside,
32:28Aisha's bombs will feature
32:29a coconut crumble
32:30and coconut mousse
32:32paired with a yuzu sponge
32:34and a yuzu gel.
32:36Yuzu is a wonderfully
32:38bright flavour.
32:39I like it because it's
32:40just not like your
32:41usual lemon.
32:42It's kind of got that
32:42extra little bit of
32:43pizzazz in there.
32:44Sorry, Aisha,
32:45was it yuzu you babe?
32:46Yuzu you boo.
32:47I just want to hear
32:48Darren say that phrase.
32:49Yuzu you boo.
32:53Perfect.
32:59I've mixed in some
33:00extra icing sugar
33:01and cocoa powder
33:02just to help dry out
33:03the meringue a little
33:04bit faster.
33:04And then I'm going to
33:05start piping in a minute
33:06and get these in the
33:07oven as soon as possible.
33:14How many days in my life
33:15I will be making a meringue
33:16one?
33:18Oh my gosh, my hand
33:20is shaking.
33:22I'm using a small
33:24piping tip to get that
33:26pineapple texture.
33:31Hey Tatiana.
33:33Snap.
33:34Hey hey hey.
33:37So these are actually
33:38way more stable than
33:38they've ever been at home.
33:40So I'm really happy.
33:42I'm doing double just to
33:44be safe because I've had
33:46a couple of cracks at
33:47home in the past but
33:48I've greased them today
33:49which I haven't done
33:49before so I'm hopeful
33:50that they should detach
33:52relatively easily.
33:57Be good.
33:58Custard apple is kind of a mix
34:11of banana, apple together.
34:13I grew up eating a lot of
34:14custard apples as a child.
34:16Bringing an adult spin to a
34:18childhood memory, Anirban's
34:20meringue bombs will feature a
34:21frozen custard apple mousse,
34:23a strawberry jelly and be topped
34:25with pistachio whipped cream and
34:27rose petal buds.
34:29So the custard apple is very
34:30creamy but at the same time has
34:32a little bit of grainy texture
34:33but I'm trying to take the pulp
34:35out through the strainer so that
34:36it's as smooth as it could be.
34:39This is going to be my tropical
34:40compote.
34:41So in there I have mango and
34:43pineapple nectar.
34:44This is the thing that most
34:45closely resembles the taste of the
34:47cocoa pod flesh.
34:48Going with the theme big is
34:51better, Brian's towering cocoa
34:53pod meringue bombs will
34:55incorporate cocoa praline,
34:57tropical compote, cocoa flesh
34:59cremeux all balanced on a
35:01lumberjack cake.
35:02A good cremeux is exactly how it
35:05sounds, creamy.
35:07It should be silky smooth and
35:10with lots of flavour.
35:12This is a tonka bean.
35:14To me it tastes a bit aniseedy.
35:16I can taste like tobacco in
35:19there a little bit.
35:20So it's quite a punchy flavour
35:22but it goes really well with
35:23vanilla.
35:25Flexing her culinary
35:26creativity, Tatiana's
35:27passion fruit bombs will
35:29incorporate a passion fruit,
35:30vanilla and tonka gel and a
35:33macadamia crumble topped with
35:34a white chocolate bavarian
35:36cream.
35:37Only thing with tonka bean,
35:38don't be too heavy with it
35:39because it's quite an intense
35:41spice.
35:42Don't eat the whole one,
35:43you'll be high.
35:43I don't need to be high.
35:44I need to be focused today.
35:46I need to be on my game.
35:47I admire you because using an
35:50ingredient for the first time in
35:51a showstopper, that's brave.
35:53Bang.
35:55Good luck.
35:58I'm going to trade for my
35:59meringue.
36:04My meringues are looking good.
36:06They're dry.
36:07Some cracks but that's okay
36:09because it's a coconut.
36:10This is the most trickiest part of
36:14the whole experiment, trying to
36:16get the moulds out without
36:18cracking them.
36:20Say a little prayer.
36:22Oh.
36:23Oh.
36:24We have one.
36:26Bakers, you have two hours
36:27left.
36:28Two hours?
36:29Yeah.
36:29To prevent a soggy meringue,
36:34the bakers now need to create a
36:36protective barrier that will go
36:37inside their bombs.
36:39So right now I'm making my
36:41macaroon biscuit shell.
36:43So this will sit inside the
36:45passion fruit shell.
36:46It will prevent the mousse and the
36:48jelly from making the meringue wet.
36:51It doesn't take you back to the days
36:54when you're a kid and you're just
36:54playing in the dirt.
36:55Making mud pies.
36:56This is my coconut and chocolate
36:58crumble.
37:00I wanted to incorporate the coconut
37:01macaroon because my great
37:03grandmother would always make
37:04coconut macaroons and it's
37:05something that I loved as a kid.
37:07Keen to make great-grand proud,
37:10Jess's bombs will feature a
37:11chocolate-flavored dome with a
37:13coconut-shaped mousse and coconut
37:15meringue inside, topped with a
37:17sour cherry gel and cherry cream.
37:21I'm getting cherry-ripe vibes
37:24here but a bit more sophisticated.
37:26I would just be careful with the
37:28wetness of your filling.
37:29Yeah, so my plan is you get some
37:31chocolate in the inside just to give
37:32me that assurance.
37:34Yeah, I think that will protect all
37:35of those amazing flavours you've got
37:37inside.
37:37Hopefully, yeah.
37:42Whoa, how's that colour?
37:44It's so pretty.
37:45Yeah, it's a rose sponge.
37:47I'm literally going by the cake
37:49gods with this one.
37:50So my main flavour today is Calamansi,
37:56which is a Filipino lime.
37:57It's kind of like a hybrid of a
37:59kumquat and a mandarin.
38:01So it's green on the outside, but
38:03it's got an orange centre.
38:04It's really interesting.
38:05Really tart.
38:06So I think it will balance with the
38:07meringue quite well.
38:09Channeling their love of
38:11southeastern flavours, Jay's
38:12Dacquadome Bombs will feature a
38:14Calamansi sponge layered with
38:16galangal crumble, Vietnamese gel
38:19and a Calamansi curd, and
38:21decorated with marzipan leaves.
38:24I'd really be interested to know
38:25how you're making a meringue,
38:27because obviously there are no
38:28eggs in there.
38:28So I'm using potato protein.
38:30Basically, when you extract the
38:32starch from a potato, there's a
38:34whole bunch of juice left over.
38:36And these are the proteins from
38:37that juice.
38:38It actually has like almost the
38:40exact same properties as an egg
38:41white.
38:42Amazing.
38:42I love this.
38:43I just learned something new
38:44there.
38:45You've got some wonderful flavours
38:46in your filling.
38:47Just watch out for the balance
38:49there.
38:56Jay, one hour to go.
38:59Aisha, one hour to go.
39:01Jess, one hour to go.
39:03One hour?
39:03One hour.
39:04The personalised time calls will
39:06continue until morale improves.
39:08We've got this.
39:09We've got this.
39:11This shed smells like a tropical
39:13vacation.
39:14I smell coconut.
39:16I smell pineapple.
39:18And I can smell little hints of
39:20rum too.
39:21It's bottoms up with Vanessa's
39:23bombs, which will feature a
39:25pineapple meringue with a coconut
39:26tres leche cake, a coconut whipped
39:28ganache, all topped off with a
39:31fresh pineapple salsa spiced with
39:32rum.
39:33To quote the great Darren
39:34purchase, I can tell what these are
39:37supposed to be.
39:38Can you?
39:38I can.
39:39They're kiwis.
39:41Never mind.
39:45Oh, it smells like yuzu in there.
39:48Okay, this is my lumberjack cake.
39:49I'm very, very happy with it.
39:51It's nice and thin.
39:53The fruit's cooked nicely, golden
39:54around the edges, so that'll be a
39:56lovely textual component.
39:57Oopsies.
40:0230 minutes left, bakers.
40:04Oh, it's pouring.
40:06Yeah, the macaroons look beautiful.
40:08Lovely and golden.
40:09They're going to be crispy and
40:10delicious.
40:13At the moment, I'm just working on
40:15my coconut ganache.
40:17So pretty much it's just some white
40:18chocolate, some cream, a bit of
40:20coconut essence.
40:22It's important to get my quantities
40:24correct because you want a thick
40:25enough ganache, you don't want it to
40:26be too runny.
40:27That's why the cooling is also really
40:29important.
40:30And whip it good.
40:32Don't stir so hard at this point.
40:34You want to melt the chocolate.
40:36The more you agitate, the more heat
40:37you lose.
40:39The mousse is mousy, if that's a
40:42word.
40:43That's my caramelised macadamians
40:45with a bit of salt, so we'll let that
40:47cool off.
40:51Hi.
40:51Hi.
40:52I'd like to get to know Tropical Jess a
40:54bit more.
40:54Okay.
40:55Is Tropical Jess an extrovert or an
40:57introvert?
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 ten minutes left.
41:12Ten minutes.
41:13What?
41:14Putting in my tropical fruit cremeux,
41:17which is set nicely.
41:20Damn it.
41:22It's not coming out.
41:24Oh my God.
41:27They're just a bit sticky and a bit
41:30inconsistent.
41:30The heat in the shed is affecting
41:32it.
41:32I'm tempering my chocolate into the
41:34base of my bomb, so it won't be
41:36soggy with cream in there.
41:38No soggy bottoms.
41:42You just can't make a little bit of
41:43cake.
41:48Not as neat as I was hoping it
41:50would be, but at least it's in
41:53there.
42:02Bakers, you have two minutes left.
42:05Almost there.
42:06Almost there.
42:07We 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.
42:42Step away from your bakes.
42:43Well done, Bakers!
42:44Did it!
42:46Yay!
42:50Ness, these are unreal.
42:52They are fantastic.
42:55Coconut.
42:55I think these are fabulous, the sprouted coconut with the leaf coming out.
43:25Just love the way they look.
43:27Whoa, they're heavy.
43:28That's a good sign.
43:29It means 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.
43:45Oh, I'm so sorry to destroy that.
43:48Some desserts, you just got to get messy with.
43:50I was not expecting that.
43:57I 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.
44:07It all worked really well together.
44:08A really well-executed dessert with beautiful flavours.
44:13The texture on these meringues really brings out that coconut vibe to it.
44:22Oh, wow.
44:24Got 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.
44:40And then the sour cherry jam is super tangy.
44:44It'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.
44:55I think the construction of this, the concept, is spot on.
44:59Well, 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.
45:11The custard apples I open up don't look like that.
45:16I'm excited about this.
45:18I'm going in.
45:24Arnaband, you're an artist, mate.
45:27It just looks so professional.
45:28I 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, that 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.
45:52I 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.
46:09The 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.
46:35There's a lot of dry elements going on here, but I think you need more of that delicious calamansi curd because it ties the whole dish together.
46:47I definitely think they are very unique looking.
46:51Do you remember that film, Cocoon?
46:52Yeah.
46:53We're never going to get old.
46:54We're never going to die.
46:59I love that you've done something a little bit different, Brian.
47:01It looks well-filled.
47:06The colour's quite monotone.
47:08You could have done with adding a little bit of vibrancy with maybe a little green or something just to bring out that tropical colour.
47:19I love the drama of this, the presentation.
47:22It's fantastic.
47:22I think the flavour of your dessert is great.
47:26That pineapple and the yoga in there, it's really awesome.
47:30The only thing I would say is the meringue, it's just a tad too thick because you've got all these wonderful, very refined elements in your dessert and that distracts from it.
47:40Just think about the balance.
47:42Yeah.
47:43I think they look blooming marvellous.
47:46And the colours all work really well together with the purple and the green.
47:50Just 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.
48:08That passion fruit and tonka work so well together.
48:11The meringue is well made.
48:12It's nice and crispy.
48:13You'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.
48:30Well done.
48:31Thank you so much.
48:33Look at those leaves on top.
48:35They really do look like the king of fruit.
48:37You really get that pineapple feel with it.
48:40Really 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.
49:00I'm getting lovely coconut.
49:03The whipped ganache is really light and airy.
49:06Very creamy, very smooth.
49:09I 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.
49:18But it looks amazing.
49:23I love the simplicity of this.
49:25You'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.
49:37I 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.
49:56And 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.
50:09But as a concept, it works really well.
50:12But this could have been so much better.
50:19What a week it's been.
50:21I have loved Tropical Week.
50:23Personally, it's been fantastic.
50:25They were throwing some difficult challenges.
50:27But who has done well this week?
50:29Jess.
50:29I mean, her showstopper.
50:32It was so delicate and so well crafted.
50:36Yeah, I've been loving Tropical Week Jess vibes.
50:39All of her creations have been really sophisticated.
50:43Vanessa had beautiful pina colada flavours in her showstopper.
50:47Really refined and well put together.
50:49Those spikes coming out the top are really dramatic and I love that mottled appearance and that colour.
50:56Aisha with her sprouted coconuts.
50:58Oh my goodness, I loved it.
50:59They were a little bit hairy.
51:01And then you open them up.
51:03Such 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.
51:12It's really unfortunate that their showstopper wasn't up to scratch because they had wonderful flavours.
51:20It just wasn't enough of the dessert.
51:22It was very dry.
51:24Beth has also struggled this week.
51:26The 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.
51:41Yeah.
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.
51:49Who's in line for Starbaker this week?
51:52It's between a couple.
51:54But, you know, we've still got to work out that final decision.
52:05Bakers, well done on a fantastic tropical week.
52:07APPLAUSE
52:08One baker has shone extra bright this week.
52:17This 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.
52:29APPLAUSE
52:30Which 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.
52:58Oh, that's OK.
53:00No, no, no!
53:02So sad to see Jay leave the shed.
53:05Let's give Jay a hug.
53:06Yeah, yeah, yeah, yeah, yeah.
53:07Well done.
53:08Well done.
53:09They brought some fantastic flavours in some fun, plant-based desserts.
53:15The bakers are really going to miss them.
53:17APPLAUSE
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.
53:26I never get to do that.
53:27And 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
53:36and tell them that you're Starbaker for the week.
53:41I'm really, really proud of pushing my skills
53:44and really being able to show that to the judges
53:46and having them enjoy it.
53:47Wooohoo.
53:59Bye for now.
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