- 10 hours ago
The Great British Bake OffS16E05
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00:00Last time
00:03It was back-to-school week I don't look great. I'm gonna get a detention definitely
00:08Jasmine rose to the top of the class it is style with substance winning star Baker for the second week running
00:14Well, Ian barely scraped a pass
00:17Very messy. It was Jessica who failed to make the grade
00:20Triceratops is looking a bit sad and was expelled from the tent. I've met some incredible
00:26Inspiring bakers, so it's not all bad this time
00:30What is this? I can't possibly comment on what that looks like. It's chocolate week
00:35Worried about all of it really the bakers let loose with moose in the signature. Hope it's not tiramisupe
00:42Innovate behold the gingham pantry in a never-before-seen technical
00:49And go gooey with incredible showstoppers
00:51So good whose food of love will seduce the judges. That's a beautiful chocolate biscuit and who I was way too chill will crack
01:00Under the pressure surgery
01:21Come on wait, come on last week was really fun. Yeah, that showstopper did not go well, so hopefully this week breaks the cycle
01:34Real chocoholic
01:36I do love chocolate, so maybe I'll eat these words, but I'm looking forward to it. So yeah, I'm ready
01:42I am so scared of chocolate
01:44I feel like I know what I'm doing so fingers crossed
01:50It all goes to plan
01:55Hello bakers welcome back to the tent it is chocolate week now for your chocolate signature bake the judges would like you to make some highly
02:04Decorated chocolate mousse cups now chocolate mousse cups is actually my stage name for when I do burlesque
02:10So if I do break out into any dancing, I do apologize
02:15The judges are looking for some indulgent chocolate mousse desserts inside edible chocolate cups
02:21You can use any chocolate that you like but there must be a baked element in your cups
02:27Do you have two and a half hours on your marks and get set bike?
02:33Jockey week it has begun chocolate week, and it's not super hot. I think we're on their winner today
02:40The signature challenge is a chocolate cup filled with a chocolate mousse. What could be better than that?
02:47So I'm just starting to melt my chocolate
02:50They've got two and a half hours to produce their own tempered chocolate cup. This is a 70% dark chocolate. It's quite fruity
02:56Tempering is basically melting chocolate cooling it and then warming it slightly. I had successfully
03:01Temperatured the chocolate at home the chocolate when it is finally set will be very shiny
03:09It will also have that snap and come away from the mold more easily, but now
03:14Who knows?
03:16What is a mousse a mousse is quite light and melts in the mouth, but it must be set?
03:22I'm not too worried. We wanted to have some baked element in an air somewhere. I'm starting with a biscuit
03:30Fresh fruits like cherries very good with chocolate. I think it's a winner. I'm excited for this challenge. I love chocolate. I love mousse
03:38What's the not to like?
03:40Am I worried?
03:42Obviously
03:44Morning Leslie
03:46Leslie what are you doing about your mousse cup? So we're doing a dark chocolate cup a mascarpone cream chocolate mousse
03:54coffee liqueur a little sponge biscuit a
03:57Walnut praline and then i'm topping it all off with a whipped coffee white chocolate ganache
04:04And with a caramelized banana and some of the praline. I like someone that challenges themselves for two and a half hours
04:10Leslie's ambitious take on a tiramisu will feature no fewer than six separate elements as well as a chocolate spoon to eat it with
04:20Allow yourself time to set in it's the critical thing in the challenge. Good luck. Thank you. Yes, Leslie
04:28And Leslie's not the only baker right we're in putting this classic italian dessert
04:34You want to maintain as much air in the egg whites as possible so you get a nice light biscuit
04:39Into a chocolate cup i've only practiced this once i actually thought it was two hours not two and a half hours
04:45It's now i'm like i've got extra time but time goes so fast in this place
04:50Aaron's tiramisu will come molded in real espresso cups and lids an almond sable will be on hand to dip into the chocolate mousse
04:58If it's only that big it's got to be pretty rich it's pretty are you saying you want more i don't want to feel cheated
05:04I've gone to a restaurant i paid a lot of money yeah so i think it is enough good luck aaron
05:09Thank you very much thank you some people would say it's not about size in this case it seems at all about size
05:15But tom is also doing a similar thing
05:19Biscotti italian for twice cooked so mine needs to be better
05:23So it's gone straight back in we have tiramisu
05:30Tom will avoid being too tiramisu similar by adding coffee soap biscotti to his cups
05:36To separate two different flavoured mousses
05:39Are you putting booze in this i can see some booze yeah there's booze in this part here for pro is paul not a big drinker paul likes a pina colada
05:46Yeah he does
05:48Have you ever had a banana colada you're making this up i'm not if you get to the final we'll have banana colada deal deal deal
05:56I'm gonna start to feel my molds let's give this a go the chocolate will start setting
06:02It's fairly messy this isn't it as soon as it hits the molds
06:05It's just now working fast fail to work fast
06:09I need my white chocolates and i put it with the waves and the bakers won't produce the delicate chocolate cups
06:16You can see the chocolate is getting really thick really quickly
06:21The judges are expecting
06:23This is setting much much faster than it has at home like i can barely even tip it around the mold
06:29This is not good panic is setting in
06:31Toby's shells will contain an orange infused chocolate mousse a set orange gel and an orange liqueur soaked earl grey sponge
06:41And where did the inspiration come for this
06:43Mojurex
06:46I like to have fruit in a lot of my bakes because i think it lightens it a little bit
06:49And orange and chocolate that's such a classic
06:52Yeah exactly
06:52And toby's not the only baker
06:54There might be enough actual orange in these to contribute towards your five a day
06:59Keen to boost the judges fruit intake we are gonna blend some strawberries together hopefully we'll get a nice move second in the fridge
07:08Nadia will pipe pistachio cream into a white chocolate cups
07:12Then top with crumbled viennese biscuit and white chocolate and strawberry mousse
07:17So this here is a little bit of double cream and gelatin gelatin can help stabilize the mousses
07:22In that we're gonna put our strawberries but to reach the desired texture wish i'd put more gelatin in this the most important thing
07:31And i'm gonna whip up double cream and then whip up some egg whites as well is to whip air into the cream or egg white base
07:37So that creates the aerated mousse hopefully anyway air a insufficiently very lightly whipped cream and they'll end up with a runny mousse
07:47Hope it's not tiramisupey now this is where it goes everywhere and then i'll put the set mousse into the shell once it's set
07:55How long have we got left?
07:58Bakers you are halfway through
08:02With mousses safely tucked away
08:04So this is my um orange liqueur syrup
08:07There's an almond sablo we're shaped like a croissant the bakers can move on to the additional elements
08:13Who doesn't like viennese biscuits let's be honest
08:16But they hope will elevate their creations i'm now making the cause
08:20The milk chocolate hazelnut butter this is this soft center
08:25jasmine will embed the hazelnut cores into her molded mousses before finishing with a hazelnut tuile and a hazelnut caramel
08:34i'm making my caramel what's been happening in your real life i was on placement in hospital yesterday again you got a doctor's bag
08:40no that's when i qualified is it i used to carry around a brown doctor's bag for fashion purposes
08:46but sometimes people used to think i was a doctor or when they go doctor doctor
08:49not me
08:53while aaron and leslie going in with me walnuts are also going nuts for caramel
08:59i'm gonna do my jam in ukrainian it's a vareny
09:03this challenge offers natalia the chance to revisit her fruit-filled childhood
09:10my brother and i we're picking the berries in a gardens of my grandma take it back to
09:18ukrainian it's god
09:23natalia's setberry compote will be infused with almond liqueur and sit between layers of jacon sponge
09:29and dark chocolate mousse
09:31more amaretto let's make it strong perfecto but it's not just natalia pouring out someone's beer
09:40who could leave the judges three sheets to the wind whenever i went to belgium for the first
09:45time this was on draft everywhere it's really easy drinking you know ian's take on a black forest
09:51ghetto will be presented in dark chocolate belgium beer goblets and include chantilly cream froth and
09:58a cherry beer gel
10:02have you had all you need of this yeah that's it you can that's yours
10:05this is the only reason yous have kept me here is to have some drink oh i'm looking at work
10:16the bakers will need to be in full possession of their faculties for the next step the difference
10:21between it going well and not well is how heavy-handed you want to be wearing gloves just to stop the
10:28fingerprints on the chocolate whoo yeah aren't they so shiny ah you all doubted me
10:39yeah there's no way i can serve that look how thick that is that is not what they're after
10:43i need to hurry up because i want to do these chocolate things again bakers you've got half an
10:47hour left now on to the more scary part putting the chocolate cups on a hot pan yeah that's the one
10:55the consistency is much better for actually coating these molds now yeah i don't know i'm going to
11:01use this and toby's not the only baker considering a chocolate reset i'm not feeling them colors you
11:07see if i hadn't put that stupid decoration on there i'd be sound now but nadia being me go down to the
11:14wire just get carried away now and start adding things that are unnecessary it's thin now isn't it
11:22this will also mean it's a lot more fiddly to get out of the cup so this is a coffee liqueur adding
11:28the chocolate mousse in what's going on down here look at this intricate stuff yeah we're just
11:37assembling the wee stems this is a precarious bit are you a white milk or dark chocolate man i'm as dark
11:46as you can get you like dark chocolate you like dark chocolate that makes me very happy that you
11:50like dark chocolate what this is amoreto i hope all in peru will like it bakers you only have 15
12:00minutes left ah that's gonna be tight no come on and i still need to make a chantilly so i'm dipping
12:08the earl grey sponge squeezing out the excess and pushing it through my biscuit crumb compote oh no
12:17let's me see i have overfilled them pretty much every time in practice i'm going in with the caramel
12:24i think you might say there's too much caramel but not in my world i'm just a bit worried about the
12:30time now i was way too chill this is the orange gel which i've not managed to get to set in practice
12:37don't tell me that in front of these people practice no no no no you're the cheerleader
12:43i'm just gonna put the ganache on top which hopefully will give a nice smooth finish
12:51who's a better man or tom's it's a moose in a cup how decorative can it be oh my ganache is split a
12:59little bit ah oh one's a bit cracked i'm so stressed cracked there there and there oh i'm
13:09really annoyed at myself here bacon's you only have one minute left i think that's me done
13:17we do not have one minute
13:20no matter what it's a rush at the end we're doing hand jelly again can i put my chantilly on afterwards
13:29a little bit wobbly that's what i wanted but i couldn't find one oh well i've got croissant you
13:37don't bakers your time is up please step away from your chocolate mousse cups chocolate mousse cups
13:49whip it ian whip it that includes you ian yeah i know wow amazing
13:55it's soup right now it's gonna be gel hopefully they taste nice oh my god sick he's done the white
14:03tops yeah smart guy the baker's chocolate mousse cups will now be judged by pru and paul
14:16hi terby hi tell us all about your mousse cup so these are my orange chocolate mousse cups they have
14:26a white chocolate orange shell an orange chocolate anglaise mousse an earl grey sponge soaked in orange
14:33liqueur and then an orange gel on top
14:39they've cracked a bit there yeah that was the first one that came out and what is the cake uh
14:43general sponge with um oh gosh it's not good busy the mousse probably could have done with a little
14:51bit longer but your balance of flavor is very very good it's perfect i especially like the booze
14:57i thought you might well done toby thanks very much thank you very neat very precise yeah
15:11there's a dark chocolate shell a chocolate mousse and then a hazelnut core a hazelnut caramel and then
15:16a chocolate ganache on top lovely really strong hazelnut flavor beautiful dark chocolate it's a real
15:24pleasure to eat the taste is good the texture of that mousse is just slightly gone softened a little
15:29bit too much thank you thank you jasmine thank you i'm very impressed with the mugs for the handles
15:39and everything it's really beautifully done this is my chocolate mousse cup with the jaconda sponge and
15:47also with the berries compote the compote is lovely punchy flavor yeah i'm not sure about the setting
15:54on the mousse yeah but having said that the flavor in the mouth is delicious nice job thank you very much
16:05i like the look of there's something quite medieval about it they are a dark chocolate shell
16:10with a chocolate genoese dark chocolate mousse cherry jam and a cherry beer jelly and there's
16:17a little thing of chantilly you didn't get a chance to put that on last 30 seconds it was me going like
16:22this i really like that lovely mousse i think it's set well it's delicious i think the chocolate cup is
16:30beautifully done the cream would have made a difference but it's all good yeah and i'm trying not to eat it
16:36well done thank you okay so we have got a dark chocolate cup with a mascarpone cream a chocolate
16:53mousse with a little bit of brandy in we have a lady finger biscuit and we've got some walnut proline
16:59i like the flavor it's very busy yeah your chocolate mousse layer is so thin it's almost like a ganache
17:06right i think you missed the trick of celebrating that mousse thank you
17:14they look quite interesting but a bit messy okay it's a little bit all over the place
17:19my chocolate mousse cups are white chocolate shells filled with a pistachio cream a viennese crumb
17:25a white chocolate and strawberry mousse with a viennese biscuit i think the strawberry mousse is
17:31delicious but it is a bit soft okay it's a bit like a fool which is much looser and i think that
17:37the biscuit should be crisper i just think it's all too soft okay thank you thank you
17:49so sweet they look great i love the lid i love the whole look of it it's very neat
17:53my chocolate mousse cups are dark chocolate on the outside with white chocolate on the top the mousse
17:59is made from milk chocolate and gold chocolate there's a layer of coffee caramel and there's
18:04also a coffee soaked lady finger sponge i think the flavors are heavenly i think it's a pity the mousse
18:11isn't set i think the balance with the sponge the coffee the caramel and the dark chocolate it's
18:17fantastic it's just the mousse right thank you they're so neat very tom very clever
18:31wow what about them we've got a coffee soap biscotti at the bottom dark chocolate mousse and then we've
18:38got a white chocolate masala mousse on the top and then that's all set in a white chocolate with a touch
18:43a dark chocolate cup it's beautifully thin tom and i love the mousse i think that's the perfect
18:48texture oh that's great to hear what it is is it's a balance of the sweet and the bitter even that
18:53chocolate brings something to it as well so the whole thing together it is exceptional well done
18:58stop it i absolutely agree that's what it deserves i mean that that could be for sale in a patisserie
19:04shop in the middle of paris oh it's probably do extremely well thank you so much guys wow thank you so
19:10much wow well done looks incredible wow he's in shock you cannot ask for better feedback i mean i'm
19:19chuffed that biscotti is beautiful i did actually taste tongs and texture on the mousse was absolutely
19:25perfect it wasn't the best so if i can do a little bit better on my next two bakes and i'll be happy
19:35oh i can't believe that i thought that was going to be absolutely horrendous yeah it was great what a
19:41ride while the bakers could practice for their signature oh my goodness their next challenge
19:52this is deception at work is a mysterious gingham shrouded stop it bake off first what is that
20:01hello bakers welcome back to the tent it's time for your technical challenge and today your challenge
20:09has been set for you by someone who's sweet like chocolate it's mr paul hollywood paul please give
20:16our bakers some wonderful advice keep calm bakers and choose wisely okay as ever this technical challenge
20:26will be judged blind so we're gonna have to ask these two lovelies to vacate the tent stay out the
20:31farmer's field so the prince of praline would love you to make a delicious white chocolate tart
20:40your tart should feature a buttery short crust pastry and a silky smooth set white chocolate ganache but
20:48that's not all instead of a recipe the judges would like you to use artistic license behold the gingham
20:56pantry oh my wow wow behold the gingham pantry okay you have five minutes to choose your ingredients
21:10but whatever you choose from the gingham pantry you have to use your five minutes starts now
21:18oh their chosen ingredients the mint's going must also complement white chocolate doing blackberry
21:27someone's spot he's taken basil i'm taking a leaf of buzz okay bakers you've got two and a half hours
21:34for this challenge on your marks get set bake i have tough berries because i just think white chocolate and
21:43berries i'm going to make a layer of lemon curd with a little bit of time to add another level i'm took
21:50uh passion fruits lemon limes pistachio blueberries if you do too much it's going to bite you in the
21:58proverbial we're cautious in the presence of the gingham pantry
22:02well this is the first time we've let the bakers finish your technicals they like what we've asked
22:11them for is a short crust base with a set white chocolate ganache topped with whatever they want
22:16to go with the silky smooth sweetness from the white chocolate i suppose there might be a temptation to
22:22over complicate things you want to celebrate the white chocolate i've chosen a sort of slightly tart
22:28passion fruit a mango now for the short crust base we haven't given them the recipe base goodness
22:33sake they know how to make short crust pastry they should do i think where they could go wrong is
22:37making it very thick and too robust but they make it too thin and it can crack easily it's quite
22:43refreshing with the passion fruit and mango but you can taste the chocolate it's something you could
22:48finish easily i'm trying not to because we have got eight more to deal with i'm sorry i could have
22:54another piece okay i've made pastry so many times for i can do this i have no recipe for short crust
23:03pastry i should do i don't whatever sue me we've got egg butter icing sugar and plain flour i don't know
23:11the ratio that we're meant to use for this i'm having a goal here i've got no idea what i'm doing
23:16so i've got a short crust recipe that i use half butter to flour the handshake kid not in this
23:23technical you are the chosen one or hollywood's chosen one can never wash the hand and then when
23:29you get home tonight it's a small taste to achieve the ideal short crust the bakers must avoid a host of
23:36pitfalls you want to just add in enough water to bring it all together not enough water and the pastry will
23:42crumble it's quite dry overwork it and it risks being tough okay just need to make this thin enough
23:50so i can spread it into the tart dish rolling also carries peril i want to get my pastry cart thin
23:57good old tom getting his hand shakes yeah so i'll give you a hand shake yeah there you go how's it feel
24:03feels all right it's a bit wet
24:05too thin and the tart case could split open she's breaking what a time to be alive huh
24:13but roll it too thick and the bakers risk serving a jawbreaker i wanted to be thick and crunchy
24:21please pull hollywood who would have thought it'd be so important to get touched by one man
24:25that isn't piers rosson yeah okay right well we've learned a lot about you today i'm gonna bake it blinds with
24:32baking beans just pour them in these hold the pastry flat i'm gonna be that for 20 minutes so i'm
24:41gonna move on to making the ganache ganache is just cream on my chocolate so it's fairly easy i think
24:48the same amount of cream to the same amount of chocolate three to one i do three cream
24:54to one pass chocolate it's chocolate week so we should in theory have been looking up how to make
25:00ganaches in theory no three parts chocolate to one part cream that's it i'm just worried about
25:07splitting my ganache i'm adding things to it which is precarious how long have i been whisking this ganache
25:16shall i do this one i'll have a little sleep okay bakers you are halfway through
25:21panic i didn't wake you up did i no i'm just taking the baking beans out and bake more for another
25:30five six minutes is she quite pleased with that looking quite bumpy and lumpy but see how it goes
25:36so i'm going to start making me jam the bakers can now start on the elements i'm not even weighing
25:41this i'm just going to go rogue that they think will complement their white chocolate ganache
25:45i'm gonna let the hazelnut crunch cool and then i'm making my mascarpone cream saving out the pips use
25:51what you choose all the basil that might be too much basil let's not do that for if you choose and
25:58don't use this will be a terrible time for thee doing a lemon curd and i'm gonna add some time into that
26:07and we've got what what is this that's a it's a tiny tiny bit of basil are you putting that in
26:13there yeah it's sad though look at it yeah but that's like to make the rest of it look better
26:18yeah it's coming out i think that's done there's not going to be a soggy bottom it looks short
26:24i think it was too dry going in i'll let it cool down in the tray it's too thick and it's cracked i've
26:29got a bit of leftover pastry so i'm actually gonna make another pastry case you have half an hour
26:39that means i've got 20 minutes to cook me thing cool it get me fillings in gonna be tight and to
26:45join the others showing off their ability to decorate with chocolate that's kind of like leaf
26:50doesn't it does anyone call you nadia no everyone calls me nads nads nads yeah you're making little nads
26:57right now what are the chocolate sets that has not gone how i thought it would it's time to build
27:07this is my white chocolate ganache i'm gonna now put my crème patte in life's feeling better right now
27:12this is my ganache my new pie's looking not bad i whipped the ganache i don't think it's as set
27:20as it could be pipe one line maybe two lines of passion fruit gel on top i'm just hoping it sticks
27:25together i think i probably could have baked it a little bit longer
27:32wasn't cooked enough how long do i have left bakers you have 10 minutes left it's a good job i didn't
27:39throw this one away isn't it i'm gonna have a layer of dark chocolate ganache and a layer of mascarpone
27:45raspberry cream honestly this is laughable i've got some shards shards for the top of my tart
27:52when they're happy with the tarts boom
27:58they need to carefully place them there's nothing else i can do kiddo i need a cake lifter onto the
28:04display stands
28:11bakers you have one minute left oh god oh god oh
28:16oh oh no no no no i can't believe that i'm happy with that just doing a little garnish
28:34that's a leaf it's all about the garnish bakers your time is up damn please come and place your tarts
28:43behind your photos
28:49well done honestly it'll taste beautiful yeah but it was intact
28:58paul and prue are looking for beautifully decorated tarts
29:01well interpretations are interesting with crisp short crust pastry and fillings that complement the set
29:09white chocolate ganache let's start with this lemon thyme curd with white chocolate shards
29:16i do like the look of this and the shards they look beautiful
29:20it's a key lime pie yeah it is like a key lime pie it is delicious by the way
29:26but it isn't set the base is good there it's nice and crispy very crisp it's nice and sure
29:31yeah pistachio and lemon white chocolate and cream cheese passion fruit mousse my god it's got
29:38everything in there the base wow that is very thick tastes delicious it's very loose as a mousse
29:46and that is really thick it's too thick white chocolate tart with a raspberry cream hazelnut
29:53crunch dark chocolate ganache citrus garnish it's very pretty the raspberry and hazelnut would have
30:00worked with the white chocolate that does not it was a white chocolate tart and now it's now it's a
30:06chocolate tart moving on it's a whipped white chocolate ganache tarts with a passion fruit and
30:13lime curd and topped with milk chocolate decorations slightly wilted uh chocolate on the top you need to
30:19temper it properly and get them standing up that pastry's been overworked it's like rubber but
30:24the flavor combinations are great you can actually taste the white chocolate this is a raspberry and
30:29white chocolate tart this one looks a mess well it's been dropped hasn't it quite pale wow so delicate
30:35that pastry needed longer in the oven i like the flavor combination the raspberry is lovely it's very
30:42fresh it's not too sweet just a shame that the whole base is non-existent time infused white
30:49ganache tarts it's a lovely color let's have a look i think the flavor's all right the problem is you
30:56needed to have it with the filling right the way onto the top i like the pastry i think the pastry's
31:01nice yeah you've got blackberry and raspberry jam tart with a white chocolate ganache and chantilly
31:08blackberry cream this looks like fortifications of a castle it does yeah well done it's under baked too
31:15the colors i don't like the textures i don't like and the pastry's too thick otherwise okay moving on
31:21to the last one so there's a white chocolate tart with a blackberry and basil cream i think it looks
31:27nice i quite like the pastry i like that oh lovely snap is so nice basil gives it a very unusual flavor
31:35the problem is it overwhelms the white chocolate it's interesting but it's not delicious we've never
31:40done anything like this before but i think you've all did a good job and it's fascinating to see your
31:44interpretation of flavors i really like that hmm pru and paul will now rank the tarts from least to
31:51most successful in eighth place we have this one who is that nadia you're much better baker than that
31:58this is like concrete walls yeah in seventh spot we have this one who's this ian pastry dropped it
32:05natalia is six toby fifth tom fourth and aaron is third in second place we have this one
32:17jasmine the dark chocolate completely overwhelms the white chocolate but apart from that i thought it
32:23was absolutely delicious so in first place we have this one you highlighted the white chocolate which is
32:33what it was all about a bit longer that would have set well done absolutely overnight i needed that
32:40today i think to sort of give me a little bit of a boost i just think i'm out my depth a little bit
32:45now fingers crossed i can have a better day tomorrow
32:54just the showstopper remains before paul and prude decide who will be this week's star baker
32:59and who will be leaving the competition welcome back to the temp bakers for your final challenge of
33:08chocolate week today the judges would love you to create a spectacular chocolatey fondue display oh
33:16i do like a fondue you do like a fondue don't you i'm fond of a fondue are you i am fond of a fondue
33:23should we stop this right yeah that could go on forever it could the judges would like you to
33:29create a highly decorated chocolate centerpiece with an edible dipping pot that can house your
33:36chocolate sauce your showstopper should be themed and have a baked element you have four hours and
33:4230 minutes on your marks get served bake what's all this in come on melt no dilly-dallying today we
33:53haven't got time for that i'm feeling competitive today probably the most competitive i've actually
33:57felt today's showstopper challenge our bakers have to produce the chocolate fondue design really the
34:05fondue will flow down the waterfall and then into a pond at the very bottom chocolate fondue is basically
34:10chocolate sauce and then we need at least two treats to dip into it these are brazil nuts for
34:17my florentines they're really quick to bake we want to see a major baked element in this as well it
34:23could be a cake which could be part of the scene it needs to incorporate chocolate and above all taste
34:29incredible as well i feel like i've had to get my like engineering brain that i don't have out what i'm
34:35looking for is something that turns out to show the skill of the bakers i'm a chronically disorganized
34:41person worried about all of it really and is imaginative and surprising so it's nutty chocolatey
34:48what's not to love it could be amazing or there could be some catastrophic failures but let's hope not
34:56what's that positive today morning nadia morning paul morning frame tell us all about your chocolate
35:03fondue i am going to make a scene from ladies day i'm going to do a pair of high heels um and a shoe
35:11box and inside's going to be a hazelnut and chocolate tiramisu what's it called a tiramashu
35:17telling me show i didn't even think of that that's what i get paid for the chocolate shoes will
35:23contain nadia's hazelnut liqueur fondue savoyadi biscuits will go in the tiramisu and be used to
35:30dip alongside biscuits of chocolate and almond you just want everything in your head yeah to be
35:37portrayed and if you do well today you'll be fine good luck thanks now this is going to be the hat and
35:46then i'm going to do the shoes and then that is the chocolate finito nadia's not the only one
35:51drawing inspiration from a staple of the british summer it was going to be a copper pot on a
35:57butcher's block because i love to cook then i realized that it needed to be 30 centimeters tall
36:01and i thought i also love to camp and when i say i love to camp i mean i've been camping twice so
36:07the camping stove was born the chocolate pot will contain toby's pistachio and amaretto fondue
36:15to dip into it graham crackers marshmallows and churros while a chocolate genoese will be the
36:20main baked element have your practices all on time all good just say yes yes no absolutely not but i
36:27um i've made all the items but not necessarily put them together not entirely and certainly not in
36:33four and a half hours it's raining so it's perfect weather for camping yeah exactly good luck thanks
36:39toby's and the rest of the baker's showstoppers we want it to be structurally sound all require
36:45chocolate components they're my chocolate rods that need to be joined together i'm making the piano
36:52while they begin to set saviazi biscuits they're not hard to do they must crack on with their many
36:57baked elements so this is my graham crackers it's not gonna lie i've never made them while toby's
37:05trying something new that does not look right at all it's so wet leslie what kind of cakes are you
37:10making chocolate leslie's drawing from a wealth of experience when we was kids we used to go to the
37:16beach and collect rocks and they had crystals in the rock and in the sunlight also we thought they
37:21were diamonds didn't we so i'm trying to incorporate a family favorite chocolate cake with happy memories
37:28really isomalt will mimic the crystals of her childhood above chocolate cups will allow the fondue
37:35to flow into an isomalt and chocolate pool melting moments biscuits and profiteroles await their chocolatey
37:41fate they was calling me techie les last night at dinner the melting moments by virtue of the name
37:50if your chocolate's warm it doesn't just melt away when they're nice and cool they do hold quite well
37:55don't make her nervous i'm not i'm just asking a question good luck techie les thank you i'm going
38:02on to my puppet rolls now i'm just cooking out the floury taste while leslie hopes her chances don't melt
38:09away this is going to be glenarish chocolate park ian's hoping to melt a special someone's heart
38:15don't tell anyone but i'm planning on proposing to durv at this place i would never have applied for this
38:21if it wasn't for durv yeah she's uh the most important person in my life irish cream chocolate
38:27fondue will cascade down a modeling chocolate tree topped mountain into a pool made from a giant bourbon
38:33biscuit sandwich more bourbons and honeycomb rocks will be on hand to dip well i'm excited because
38:40you might be proposing to your girlfriend at this mountain of love yeah so i was thinking you need
38:44to practice this moment do you want to hold my wrist i'm holding that you know what durv yeah i've been
38:51thinking it's been seven years oh it has been seven wonderful years um durvla yes will you marry me
38:59that's such a lovely ring yes i will oh
39:04durvla you are in for a treat you are gonna have the best engagement
39:08this is not ideal for neatness once they're properly molded i've cut the subway into wedges
39:15because it's easier to bake them rather than one large one this is the day for the graham crackers
39:20and i want to portion it out nicely the biscuits can hit the heat hopefully they'll look all right
39:27i'll check it at 16-ish minutes so i'm literally gonna bake them like this on top of the glass bowl
39:32i'm going in jasmine's chocolate bowls will be coated in milk and dark tempered chocolate
39:40amaretto fondue will cascade from the top to the middle bowl while fruity financiers and chocolate
39:45brownies await dipping a molded chocolate tree top will provide additional height i'm wearing chunky
39:52boots today so i have a bit more height that's my secret i slightly fear tall people these are my
39:58profitable boulders that will build the island that we're making tom's legs are quite something
40:03aren't they tom have a quick glimpse of your legs and she's not the only baker with half an eye on tom
40:10let's talk about this rivalry between you and tom are you talking about he's got two handshakes
40:14you've had not how can we change this up today is this going to blow their minds it's a grand piano
40:21it's about this high for the stage biscuit this is going to be amazing aaron's tempered chocolate
40:27grand piano will hold his sour cherry spiked chocolate fondue sable biscuits and five spice
40:33florentines will be primed for dipping do you play piano no but i wish i did which is the reason why
40:39i'm doing this it's the closest to the other i can get we need some music to go with us maybe i'll sing
40:47i'll hold you to that good look such a delicate biscuit it's broken quite a few times but that's not
40:52going to happen today yeah with so many components to make we've just got to move success in this
40:59challenge 180 now for the wee-wees might depend on how well the bakers that's the brownies in this is
41:06the financier mix can juggle i don't know the science behind this it just goes big how long have we got
41:12left now bakers you are halfway through time is flying here so i'm just putting my financiers in
41:23and there's little margin for error i've got a crack we've all got a crack if anything does go awry
41:29you've got to pull this out the bag today remember we've done this before last week come on and if
41:34someone else don't do very well i don't see that does feel a bit dense but i'm only joking joking but
41:43if it does go wrong there is some rough looking tears on those yeah to say i'm nervous about
41:51their judging of these is accurate tom is making beau chocolate perfetta rolls and eclairs with madeline's
41:59completing a trio of dipping treats molded sea creatures will swim in a pistachio chocolate sea
42:05you're making the actual ocean my goodness that sounds wonderful and these creatures are going to
42:11be in the bottom of the sea i grew up watching 10 000 leagues under the sea so this is that kind of
42:16evil alieny squid octopus monster as tom creates the dangers from the depths just such a mess oh no
42:26natalia's more concerned with a threat from above my inspiration is from the famous painting the last
42:36day of pompeii natalia's building mount vesuvius from puffed rice and chocolate cake lava red fondue will
42:45pour down the side collecting amongst the ruins of pompeii where shoe and cake boulders wait to be dipped
42:50boom mount vesuvius so this is channel for lava oh my help me i'm so sorry such a mess
43:02my gosh i'm gonna have to have a shower you won't even believe what's down here
43:10this is like an episode of orders i'm just smashing up my isomalt to make the crystals that are going in
43:17the front of the cake all the bakers now have an epic build task ahead of them it is like a labor to
43:23get it completely sealed otherwise all of my fondue will just leak out what is this i'm just innocent
43:30i can't possibly comment on what that looks like i need to get all of these bowls covered in chocolate
43:35how many times we've got bakers you've got one hour left it's looking less phallic looking more tree
43:42stomp if loving chocolate is wrong i don't want to be right no i don't want to be right
43:49and for those hoping to demould this one a respectable fondue receptacle
43:56a misstep now phew there are some very small cracks we're not going to tell anyone about could be fatal
44:03oh my god whoa it's just detached itself and cracked massively they haven't worked i'll have to do them
44:15again nothing like a bit of pressure how are you you're doing well your massages like this i can
44:20always tell when things are not going that well usually you turn up they send me in yeah they work
44:25all the time at home is that how big your feet are tiny i've only got the size three feet no you haven't
44:31yeah even at this late stage my madeleines they've not quite yet got the actual buns some items remain
44:37to be baked these are the ones i'm actually going to dip in okay it's all my sauce and the bakers mustn't
44:43forget the all-important fondue i'm basically gonna just make it like i'd make a ganache which must be
44:48smooth this is getting a bit chaotic there's too many things happening at once pour easily i hope it's
44:53runny enough that it will drip down and celebrate chocolate ice cream cream and white chocolate we're
44:59just irishing it up here lovely bakers you have half an hour left it's far too tall
45:07surgery so anyone feeling the stress this is going to be so rough aaron you're giving calm
45:13energy today it's an internal implosion aren't we all having one timber well tom looks a bit stressed
45:21tom's hair's sort of gone out of control i like it though i like that
45:28it's so many things here yeah look at this so good i am pleased how it's turned out it's much
45:36better than when i did it at home this is the hazel not gonna oh it's cracked the sides are not sticking
45:46on very well i get on that really bad yeah so i've not started assembling at all yet those colors
45:53actually look real sick it looks amazing oh god i don't want to keep touching it i'm just gonna leave
46:01as is now my hands are just not even working properly now that cake has definitely come out a bit thinner
46:07than it did at home five minutes left bakers five minutes okay we can do this yeah i'm just gonna
46:17do this sauce now hazelnut liqueur it's good i'm happy oh oh it's just broken hopefully this should just
46:31slide how much time have we got do you have one minute left at least i've got a hat looks absolutely
46:40terrible it's an eruption oh man i'm going home after this this is not an acceptable thing to serve here
46:49done bakers your time is up
46:55got it please step away from your chocolate fondues that is absolutely incredible mate looking at
47:03everyone else's it seems like i took it in a wildly different direction than most people did
47:08i've practiced it so many times the shoes just pop out i can't believe that literally they were getting
47:14stuck that was chaos wasn't it that was really stressful lie on the floor and look at the sky
47:24the eight towering chocolate fondue displays will now be judged by pru and paul
47:37natalia would you like to bring up your fondue showstopper you on a hand yes please
47:43hi natalia can you tell us all about your chocolate fondue please this is my mount pesuvius
47:53the last day of pompeii
48:01straight away i think it looks amazing i think you've done a great job with the landscape thank you
48:05it's impressive my sauce is raspberry and white chocolate oh my god it's so good yeah oh that's
48:15great though it's a perfect picture let's see if we can get in there so it's a sponge with that black
48:22cocoa powder and uh passion fruit and mango court lovely soft cake it's a fantastic flavor wow thank you
48:32inside two buns a passion fruit cream she runs good the dip is delicious the raspberry here is just
48:39the right level as well it's delicious well done well done thank you so much
48:52construction is really solid isn't it it's very good we have a white chocolate pistachio with a touch of
48:58cardamom dipping sauce oh that's very good look oh look he's coming up did you know he would do that
49:04yeah let's have a little dip so we've got some lemon madeleines there they've not got that perfect
49:13hum and these little profit rolls are filled with the raspberry and hazelnut creme pet the filling
49:18overwhelms the fondue it's not unpleasant it's delicious it works really well but i'd like to have
49:23tasted the fondue thank you tom thank you very much yeah i think it looks amazing will this work
49:33if we're going i have no idea it looks good oh yes go on oh all right it's not going to go in the bowl
49:45there's a little bit of engineering there which needed tweaking rice we've got melting moment biscuits
49:52with dark chocolate simple but effective profiteroles with a irish cream filling
50:00the liqueur inside with the cream it makes it quite a grown-up fondue chocolate cake with a chocolate
50:07frosting quite dry okay and the buttercream is gritty okay but your profit rolls and the biscuits
50:15are perfect thank you very much leslie
50:24i love the look of this piano it is incredible i think what you've done is
50:27very special thank you really shiny beautiful the sauce is a cherry chocolate sauce florentines are
50:34chinese five spice and it's like sesame i've never tasted a florentine like that what is really good
50:40about it it isn't not too sweet the violins are a cocoa sable biscuit with orange that's a beautiful
50:47chocolate biscuit it's light buttery and i do think the fondue has got a lovely kick to it as well
50:52thank you very much
50:58it looks like something straight out of lord of the rings
51:00it looks amazing it's really clever there are bourbon biscuits uh stepping stones and there's a white
51:12chocolate coffee and ash in the middle yeah lovely little biscuits very nice ganache in the middle
51:16and there's chocolate coated honeycomb rocks i think it's lovely the liqueur in there is punchy and it
51:22carries through to the chocolate and the honeycomb as well thank you very much
51:32it looks really impressive it's very jasmine it's an amaretto chocolate sauce and then the
51:39financiers half them have pear in them half them have a raspberry in them and then a chocolate brownie
51:44i'll try one of the financiers first that's the pear one first it just tastes like a financier and then
51:51suddenly there's this little explosion of pear let's try a little brownie they've got white chocolate
51:56chunks in them nice and crunchy soft and gary on the inside but it's just full of flavor
52:02oh yes i love the biscuits really crunchy honestly jasmine that's a really excellent display
52:08looks lovely everything tastes wonderful the texture's right thank you on your way in oh my goodness
52:27i think the temperament of your chocolate is exceptional it's so shiny it's a shame it's
52:33broken apart quite a bit great consistency and these are it's saviadi biscuits and hazelnut liqueur
52:40and a hazelnut chocolate sauce needs a longer bake it's a bit soggy underneath there you go pru
52:46they are chocolate and almond flavor biscuits i think the biscuit's delicious really nice really good
52:53oh i see wow wow it's a chocolate and hazelnut tiramisu
52:58that's delicious it is a shame because i know you wanted to push this and show us what you could
53:05do you got halfway there and just ran out of time yeah
53:14i'm impressed with the sauce because it's very fine very thin the dipping sauce is a roasted
53:21pistachio white chocolate sauce and you have churros slightly dusted in some icing sugar
53:25they've over fried them let's try the um it's a ground cracker
53:33they're a bit hard the actual dip is nice i just want to see what this cake is like
53:40wow okay it's a pistachio genois with roasted pistachio and white chocolate ganache it's bone dry
53:47and i really don't like the flavor overall a bit disappointed thanks thanks
53:53show stuffers like that just make you feel a bit out of your debt a little bit
53:57no one else has really been as dodged as me i'm like surviving
54:01doing simple things and doing them well is really paying off it looks great
54:06i always feel like i'm very very close but then never quite nail it
54:10how many handshakes have we had now two this week two this week i can't believe this this is
54:20i know it's going to stop i think jasmine did a great job i thought that was spectacular it was
54:24quite adult wasn't it yeah her and tom actually tom's did a great job as well aaron is another one
54:29his piano was just amazing but on those sablé biscuits were delicious he must be in line for
54:35star becker surely because he's had a good week all together i agree i think aaron is in line for
54:39start i'd say tom is there again and i would say jasmine is there again i know you said he was
54:44disappointed by toby's cake had no flavor it was quite dry is he in trouble overall and in the same
54:51breath and that is that a terrible week there were issues with the books there were issues with the
54:54shoes she needed to do tremendously well to save herself and she needed toby to do badly yeah have you
55:01enjoyed chocolate week i have enjoyed chocolate week it's my favorite week did you know i'm 90
55:06chocolate 10 yeah i used to be the milky bar kid did you i thought you still was
55:16pru and paul have decided who will be today's star baker and who will be leaving the competition
55:23well done bakers you survived chocolate week it was amazing um luckily i've got the great job this
55:29week of announcing which one of you is this week's star baker the star baker this week is
55:39aaron oh my god
55:45oh my god well done sadly i've got the horrible job of sending someone home today
55:53the baker leaving the tent today is
56:01beautiful nadia
56:08my daughter said mum you're good at baking you should go on there and i didn't think anything
56:12of it i just did it it wasn't your best friend you had a good time yeah i've had the best time i've
56:19made some amazing friends it's been unreal i'm so sorry darling i am so sad to see nadia go she just
56:29didn't quite do enough to save herself that piano was good i am elated get used to this stuff you can
56:44feel it it feels nice thank you the secret to win bake-off is about consistency and aaron was the most
56:52consistent over the three challenges his piano is one of the best things i've seen in chocolate for a
56:58long time yeah i feel like i dodged some bullets my thoughts before today were don't you need to
57:05practice too much for next week but oh yeah head down time next time it's pastry week make that pastry
57:15flakier than my ex with a perilous plat in the signature it's freaking real a picnic classic in
57:22the technical feel sneaky to hide an egg in a pie and a stunning sculpted showstopper this feels like
57:28the most intense thing i've ever done in my life building precarious pastry pressure it's broken
57:34what do you fear most in the world tom structural pastry structural pastry and poor hollywood
57:38are you a star baker in the making if you'd like to apply for the next series of bake-off
57:45visit channel 4.com forward slash take part
58:08visit channel 4.com forward slash take part
58:17and see you next time
58:19to see you next time
58:21and see you next time
58:22you
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