- 2 hours ago
The Great British Bake Off Season 16 Episode 6
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00:00Take on Pastry Week.
00:01Am I doing something wrong?
00:03I am in hell.
00:04Oh my gosh.
00:05With a plaited savoury signature.
00:07My plaiting skills are pretty poor.
00:08A gala event technical.
00:10I doubt that they'd serve this at the Met Gala.
00:12And stunning sculpted showstoppers.
00:16Trauma.
00:17Who will reach the pastry pinnacle?
00:19That pastry is exceptional.
00:20And who will crumble under the pressure?
00:23This feels like the most intense thing I've ever done in my life.
00:30The group's getting so small.
00:48It's actually a bit sad.
00:49Oh no, I'm in height wise.
00:51Oh, it's all people are leaving.
00:52Week six.
00:53We're here.
00:55I just can't believe I'm still here.
00:57But I am, which is epic.
00:58Goodbye.
01:00I'm feeling so good.
01:02I'm ready to make.
01:04I'm ready to bake.
01:07Everyone's nervous.
01:08It's Pastry Week.
01:09I just absolutely love pastry.
01:11I love danishes, pies, all that kind of stuff.
01:14It's nostalgic food, I feel like, in England.
01:16One of my dating profiles once did actually say
01:18knows how to make seven different kinds of pastry.
01:21So I feel like I need to do well to prove that's actually true.
01:24Welcome back to the temp, bakers.
01:30Now it may be pastry week, but you can't afford to get flaky.
01:33And you cannot afford to run out of puff.
01:36Otherwise you'll be pied off.
01:39They're the puns out of the way with.
01:40Now, for your signature challenge today, the judges would not only like to test your baking
01:45skills, but your hairdressing skills, because you're going to be making a savoury pastry
01:50plait.
01:51Now, the judges are looking for a crisp, flaky, laminated pastry with a beautiful, delicious,
01:58savoury filling inside of your choice.
02:00And as the name implies, your pastry should be shaped to form a plaited design.
02:06A design so beautiful that the judges will say,
02:09plait's the way, ah, ah, ah, ah, I like it, ah, ah, ah, ah.
02:13Yeah!
02:15Can't wait to see Paul do that.
02:19You have two and a half hours.
02:21On your marks.
02:23Get set.
02:24Bake!
02:27Oh my gosh.
02:28I'm just nervous.
02:30So I'm just getting my pastry started.
02:33The trick with this challenge, as ever with a puff pastry, is lamination.
02:38It's pastry week, which I think is one of the most important weeks we have, because frankly,
02:44if you can't make pastry, you're not much of a baker.
02:47I'm using cold hands from a rough puff.
02:49What we want in this challenge is to cut through flaky, buttery layers to a gorgeous, savoury
02:54filling inside.
02:55Classically, sausage meat works beautifully well in a plait.
02:59Don't you love a sausage roll?
03:00I love a sausage roll.
03:01Whatever it is that they choose, it has to have a good, strong, well-seasoned filling.
03:06This is my scotch bonnet.
03:08They're not for the fate of heart.
03:09Plaiting is going to be critical to this.
03:11It's all about the plaiting technique and how you display your filling as well.
03:15It's got to look neat, precise, and above all, tastes incredible.
03:19Morning, Ian.
03:21Good morning.
03:22Hello, Ian.
03:22And tell us all about your savoury plait.
03:25I'm doing a stewsage roll.
03:27A what?
03:28I'm just really proud of the pun.
03:30A stew.
03:31Stew.
03:31We're not using meat, we're using tofu and broccoli.
03:36He's out of here.
03:38Ian will be trying to wimp all over with a stew of tofu, potatoes and broccoli, within pastry
03:43plaited into the shape of an Irish cladder ring.
03:47Which is the little love commitment ring.
03:49It sounds really interesting.
03:51The only person to impress me in the tent with tofu was David Swimmer.
03:55And you gave him a hand check.
03:56And I gave him a hand check.
03:57But I'll trust your judgment on this one, Ian.
03:59Yeah.
03:59Good luck.
04:00He doesn't know what to say, does he?
04:01He does, doesn't he?
04:02He's terrified.
04:03He's baffled.
04:05My poacher's just been resting.
04:06I just want to start getting some folds in it.
04:08You'll get layers of dough, butter, dough, butter.
04:11Repeatedly chilling the butter layers,
04:13between each set of folds...
04:15I'll do two and then chill it, and then two, and then chill it.
04:19...is the only way to achieve the lamination the judges will be expecting.
04:23He's going to fridge four times quite a lot.
04:26And while rough puff will be hard enough to make in the time available...
04:30One baker...
04:32Two full puffs.
04:33...is making things even trickier for himself.
04:36I'm making proper puff pastry.
04:38Not the best idea to do it in this amount of time, but I'll make it work.
04:42Based on the first meal Toby made for his housemates,
04:45a filling of chicken, bacon, leek and cheese
04:48will sit within an intricate plait of full puff pastry.
04:52You can't make a full-blooded puff pastry.
04:55You just haven't got the time.
04:57I've managed to do it in practice, so hopefully it'll work.
04:59You can't do it.
05:01Well, I think it's amazingly brave.
05:03You get good lamination at home, but...
05:05I want to go away now because I want you to have maximum time.
05:08Yeah, I don't want any excuses.
05:09I greatly appreciate that.
05:11Good luck, Toby.
05:11Thanks, very much.
05:12So, while that's chilling, I'm going to cook my mince.
05:16You got tofu on the go.
05:17The problem you've got is that you're trying to convince Paul
05:19that Ross from Friends can get a handshake.
05:22I think he just got all girly on it and Paul went out.
05:25No, David Schwimmer.
05:26Yeah.
05:27I don't have the same gravitas as a schwimmer.
05:29As a schwimmer, you might do.
05:30I'm not a schwimmer.
05:31No, I'm a sinker.
05:33I'm...
05:33That's it.
05:36There you go.
05:37We're going out on that.
05:38As well as making perfect pastry...
05:41I have chicken and bacon.
05:44The judges are also demanding sensational flavours.
05:47We've got a sausage meat with dried cranberries in.
05:49And Leslie has lifted her recipe from a certain judge's cookbook.
05:53It's this Paul Hollywood-inspired sausage plait
05:56because I made it for my dad once and he loved it,
05:59but I thought, I can't do exactly the same one,
06:02so I've put a gooseberry compote in the middle of the sausage meat.
06:05And he doesn't do that?
06:05He doesn't do that.
06:06It's not his recipe then?
06:07Well, it is.
06:08It sort of is.
06:09So I've pimped it up a little bit.
06:12Alongside the mushrooms and caramelised onion,
06:15Leslie will be hoping her addition will take Paul's sausage plait
06:18to another level.
06:20Where are these from?
06:21So the gooseberries are from our garden.
06:22I picked them yesterday morning.
06:24Are they?
06:24Yeah.
06:25So you've got my recipe and then you've tweaked it.
06:27Tweaked it.
06:28Made it a bit bad pork.
06:30Ironed out all the problems.
06:31Well, I'll tell you later when it's better.
06:33Yeah, I know, I don't.
06:36It's so much pork fat and pork.
06:39And Leslie isn't the only baker doing their version
06:41of a meat-filled pastry classic.
06:44My great-aunt, Art Pom,
06:46is someone who had a massive input on me learning to cook.
06:50One of her go-to recipes was a giant sausage roll.
06:52Whatever she had in the cupboards,
06:53she'd put it into the sausage meat.
06:55I was trying to imagine everything that she'd have
06:57in her store-comers,
06:58and then I put that all in.
06:59Hoping to achieve the same flavour balance
07:02as her Aunt Pom,
07:03Jasmine will also be attempting to master
07:05rough puff pastry,
07:07having never made it before.
07:08I'd say about 95% of my pastry knowledge
07:11has been learnt in the last two days.
07:13But we'll see.
07:14Hopefully I'll get it nice and flaky.
07:15Am I doing something wrong?
07:20That's your recipe.
07:21I will.
07:22Well, it's my recipe.
07:25Paul said full puff pastry is not possible.
07:27But we're on to letter fold four now.
07:30If you get a hand shave, what will you do?
07:32Paul's not really dishing out handies this season.
07:34Maybe that's him done.
07:36I think he's only got a certain amount.
07:38Yeah.
07:38It's like a snake who sheds its skin.
07:40I think if he gives out three more,
07:41he's going to die.
07:42Toby's doing a full puff because he's brave.
07:46My rough puff looks okay.
07:47Pretty red, isn't it?
07:48Back in 2018, I moved to Hong Kong.
07:50So this is very much inspired by that time in my life.
07:54To replicate his favourite Hong Kong flavours,
07:57Tom will be adding a crispy chilli oil
07:59to minced pork within red pastry,
08:01plaited into the form of a severed dragon's tail.
08:04Of course it is.
08:05Of course it is.
08:06Have you guys had this?
08:07No.
08:08It is the most delicious thing ever.
08:09It does smell amazing.
08:10What's in the pastry then?
08:11You've got dye in there.
08:13Yeah, a little bit of red food dye.
08:14There's a little bit of this chilli oil in there.
08:15I'm looking forward to this one.
08:16Oh, good.
08:17Sounds good.
08:17Amazing.
08:18It's mind-boggling as ever.
08:19It sounds like a lot of chilli.
08:22Tom isn't the only baker taking inspiration
08:24from where they once lived.
08:26It's like an old family recipe.
08:30As Natalia is doing an adaptation
08:32of one of Ukraine's most famous dishes.
08:34Natalia's take on the Ukrainian classic
08:47will see a filling of seasoned chicken thighs.
08:50Bacon, leeks and asparagus
08:51wrapped around sticks of garlic butter.
08:54Nice.
08:55I've had tons of improvement on chicken kids.
08:58Approach to assist the whole country then.
09:03Bakers, halfway through.
09:06Oh, no.
09:07Make that pastry flakier than my ex.
09:12Got my sausage, got my pastry.
09:14I'm feeling really pleased.
09:15The bowl's all done.
09:16This is the final rollout.
09:17Full puff pastry.
09:18They said it couldn't be done.
09:18Well, I mean, the proof's in the eating.
09:20It could be absolutely horrendous.
09:22I need to start assembling.
09:25I want that line of fish spray.
09:27Just hope it doesn't disintegrate into the meat.
09:29I don't know if I'm going to cover
09:31the sausage in breadcrumbs,
09:33but it just stops it making the pastry soggy.
09:36My grandparents are from Jamaica.
09:37So my nan was always cooking for us
09:38when we were younger.
09:39And I'm known for putting spice and everything.
09:41But I'm just going to tone down the spice.
09:44Because I don't want to kill the judges.
09:47By balancing the levels of his curry-spiced
09:49beef pastry plats,
09:51reigning star baker Aaron
09:53is hoping to do his nan and Jamaica proud.
09:56So it's a Jamaican beef patty filling.
09:58I'm in heaven.
09:59Some allspice.
10:00Some Jamaican curry powder.
10:01Oh, yes.
10:02Scotch bonnet.
10:02Oh, yes.
10:03All the good stuff.
10:04Star baker, you're taking me to Jamaica.
10:05Whoa.
10:07Now it's plaiting time.
10:10Stressful.
10:11The judges will be expecting to see perfectly neat and consistent braiding.
10:16We're not trying to hide the plait,
10:18because obviously this is a plait challenge.
10:19I'm not doing a super complicated plait,
10:21because why would I put myself through that?
10:23Any overstretching of the strands...
10:25Carefully try to do this without gaps.
10:30Whoops.
10:31I want my show.
10:32You can actually see my fillings inside.
10:34...could cause the pastry to shrink and tear in the oven.
10:38Oh, God, I'm not so good at my left hand.
10:40I would say my plaiting skills are pretty poor.
10:43I've done a plait on every other strand,
10:46and they pulled into each other.
10:47I really need to hurry up.
10:48I was always the girl on the hockey bus
10:50to, like, plait everyone's hair, which is ironic.
10:52Very challenging moment
10:54where I shove it round into a platter ring.
10:57It's the prettiest plait I've ever done in my life.
11:00It looks decent.
11:02Snip, snip time.
11:03This is going to be little dragon scales.
11:04Looks good so far.
11:05Now I need to do a quick egg wash.
11:07and straight into the oven for an approximate amount of time.
11:11Just say a little prayer.
11:14And it's in.
11:16One, my dear.
11:18And she's in.
11:20For as long as it takes.
11:22As long as I've got.
11:23Bakers, you've got half an hour left.
11:30There's nothing I can really do now.
11:31Just wait and keep my fingers crossed.
11:34No, they don't say you should have just had a rough half.
11:36They're making spirally cucumbers.
11:38Oh, nice.
11:38So that you then...
11:39For garnish.
11:40She's from Hong Kong.
11:41I lived in Hong Kong.
11:42Yeah.
11:42What a privilege, though.
11:43Massive privilege that my parents love travelling.
11:45Really?
11:46A lot of people do.
11:47If I don't have a holiday booked,
11:48I've got enough people to look forward to.
11:49What's your kind of holiday, though?
11:51Disney.
11:55This is such a horrible bit now.
11:57Waiting for a miracle.
12:00What's going on over here?
12:01It's not a youth club.
12:02It's a competition.
12:04That's the only time I've ever had any authority in my life.
12:07Oh, Aaron, why have we patting those freely?
12:11No idea.
12:12Why?
12:13Mind you, I'm having a blast, do you?
12:15Yeah.
12:16The waiting round is absolutely killing me.
12:19It just doesn't feel right.
12:21Now it's supposed to be absolute carnage, and it's just not.
12:23The best part I've done.
12:24Maybe I should have platted my hair for this.
12:26I think Alison might be able to do it.
12:27Alison, can you pat people's hair?
12:29Yeah, yeah, she comes.
12:30Can I pat people's hair?
12:31Turn round, bab.
12:32Turn round.
12:33Turn round, I am ready to get plattin'.
12:36Are you going to put my head in the oven afterwards?
12:38You know what?
12:38That's a plat the poor be proud of.
12:40I've never felt more pretty.
12:43How much time do you have left?
12:45Bakers, you've got five minutes left.
12:49Looking at that oven, it's not going to do anything.
12:51But I keep looking at it, and it's freaking me out.
12:54I'm stressing out, because I think that it's done.
13:00I don't know what to do.
13:02Right, this is coming out.
13:06I think it's cooked.
13:08I need to get this out of the oven now.
13:10Oh, we've got a tear.
13:11That is so annoying.
13:13Yeah, it's going down to the wire today.
13:15It needs to be in until the bed around.
13:17Oh, I don't know if it's done or not.
13:19I don't know.
13:21Bakers, you've got one minute left.
13:25That's it.
13:26Yeah.
13:30It's done.
13:32Good.
13:33Whoops.
13:34You've seen the size of an Italian?
13:36Amazing.
13:38I'm just glad to hand it back.
13:41Oh, dear.
13:43Oy, oy, oy.
13:45I'm going to have to just get it out.
13:46Bakers, your time is up.
13:52Please step away from your pastry.
13:54Look at that quick assembly.
13:57It looks so cool.
14:00Fingers crossed, it's all cooked.
14:02Smells delicious, isn't it?
14:03Yeah, it does.
14:04Just got to wait and see.
14:07Is it something to make her proud?
14:10I'm happy with it.
14:11Feels like an achievement.
14:11Now I need Paul to put me back in my place.
14:13Take me down.
14:14It's judgment time for the Baker's Savoury Pastry Platts.
14:21Hello.
14:21Hi, Leslie.
14:22You're right here.
14:22Yes, thank you.
14:27I love the look of this.
14:29Gorgeous colour.
14:30Good structure to it as well.
14:32The cranberries you mixed in with the sausage meat, then you've got the gooseberry compote,
14:35a layer of onions and then the mushrooms at the bottom.
14:37I really enjoy that.
14:39The interior is lovely.
14:40You do get everything in there.
14:41It would be nice if the pastry is a little bit thicker to give you more flake.
14:45That's my only gripe.
14:46Leslie, that gooseberry layer is a little bit of genius because it just lifts the whole thing.
14:51It's an enhanced family pie.
14:54Maltime.
14:54Thanks.
15:01I love the colour.
15:02I think the design's good.
15:03You've lost a bit there with split and broken.
15:05Let's have a look.
15:05Yeah, it is a pork meat sausage roll with fermented chilli and soybean flavours inside.
15:12The flavour's lovely and I think the texture's good.
15:15I like the flavour.
15:15I think the spice levels and the seasoning is all good.
15:18I don't like your pastry though.
15:19It is underbaked.
15:20You have got lamination but then it's lost with the moisture.
15:23Yeah, yeah, fair enough.
15:24Thank you, Tom.
15:24Great.
15:25Well done, Tom.
15:25Thank you, guys.
15:32It's very beautiful to look at.
15:34I love the bake on it.
15:35You can see the lamination.
15:36It's mostly covered but it is so neat.
15:38You get away with that.
15:40Well, if only sausage rolls tasted like that, I'd eat more sausage rolls.
15:44I really like that because it's balanced.
15:46The spice level is spot on.
15:47You've got something that's very good, actually.
15:49It works beautifully as a whole.
15:51I really love it.
15:52I can't stop eating.
15:54Well done.
16:00I like the look of it.
16:01It could have been neater on the plat, number one.
16:03Number two needs a much stronger colour.
16:06Oh, it's all seeping out.
16:07Oh, look.
16:08There's the garlic butter inside it.
16:10Yeah, it's licking.
16:13The pastry has got good flavour but it's underbaked.
16:16Yeah, because it's got so much liquid in, you almost have to overbake it because you know
16:21down at the bottom it's going to get a bit soggy.
16:23Flavour-wise, though, I like it.
16:25I just think the pastry and the overall setting has really hit off.
16:28Thank you so much.
16:36You've got some lamination, although a full-blooded puff you'd expect double that.
16:40Right.
16:40You've lost that definition of a plat totally, but I like the colour.
16:44Let's have a look, shall we?
16:45So the flavours inside are chicken, bacon, leek and cheddar.
16:50You could sort of get a bit bored with that quickly.
16:54The pastry's got some rise, not enough though.
16:56I would have liked to have seen a little bit lighter, a bit more flake.
16:59Right, OK.
17:00I mean, it tastes lovely.
17:01I could obviously eat more with it than both and it's very nice with the cranberry sauce.
17:04With the cranberry.
17:05Should have put some inside, shouldn't I?
17:06Actually, you should have.
17:07Yeah, yeah.
17:08I like the idea.
17:14You've got some lamination there, but it's a bit uneven with the colour.
17:17Yeah.
17:17The filling is slightly loose.
17:19It's all virus, too.
17:20Yeah.
17:20Of course it's loose.
17:24The tofu's sort of lost in there.
17:26That's fine.
17:27But there's not much flavour to it.
17:29You need more of a punch to that to make that work.
17:31I think it's absolutely delicious.
17:33Lovely lamination.
17:35All these vegetables are all together and the tofu.
17:38Absolutely delicious.
17:39We could go, couldn't we?
17:40That's really good.
17:41I'll leave you to that.
17:42Do that, boy.
17:44You've absolutely smashed that.
17:45Well done, sweetheart.
17:50That plaiting is fantastic.
17:52Really, really good.
17:53That is a beautiful piece of pastry.
17:56Holds together beautifully well.
17:57Oh, is that for me?
17:58Thank you so much.
18:03Delicious.
18:04It is.
18:05It really is delicious.
18:07That's beautiful, Erin.
18:08It's really good.
18:09The heat is spot on.
18:10The pastry's lovely, but it's slightly underbaked.
18:13That's the annoying thing about it.
18:15It's holding well, full of flavour.
18:17Platin's good.
18:17Stunning.
18:18Well done, my friend.
18:18Just delicious.
18:19You have done Jamaica proud.
18:21I love that.
18:22I'm having that for me lunch.
18:23Well done.
18:24I want you to keep me this bit for my lunch.
18:28Keep me that bit.
18:30Cheers, guys.
18:34Five more minutes could have been the difference between a handshake and a last.
18:37I really liked it.
18:38Yeah, I feel good.
18:39I feel good.
18:39Considering I was told it was an impossible task, I think the pastry actually is not too bad.
18:43If I was to do this again, I would absolutely put the cranberry sauce inside.
18:47Live and learn.
18:48I was really pleasantly surprised.
18:49They said the flavours were spot on.
18:51I feel like I did outpon proud.
18:53That's probably one of the most negative bits of feedback I've had, but equally, totally
18:58fair.
18:58And it's just good things that I can now take into the next bake.
19:01More than anything, I'd just like to be Toby in the technical, and then we can just go
19:05home happy, to be honest.
19:13The bakers were able to practice their pastry plats, but they have no idea what awaits them
19:18in the technical challenge.
19:20Bakers, it is time for your technical challenge.
19:24This one has been set by the pie piper himself, Mr. Paul Hollywood.
19:28Paul, any beautiful words of wisdom that can come cascading out of your filthy pie hole?
19:35You have to be neat and precise for this recipe to work properly.
19:38Well, that's cleared that up.
19:40As ever, this challenge is judged blind, so judges, it's been a pleasure, not a chore.
19:46So, for this challenge, Paul would love you to bake his take on the classic, the gala pie.
19:53Why is it called the gala pie?
19:55Because you're eating them at the bingo knoll.
19:57That is an historical factor.
19:59The judges would love you to make a spectacular, rectangular pork pie, made with a rich, hot
20:06water crust pastry.
20:07Also, you must have the classic line of eggs going through the middle.
20:13You've got three hours for this.
20:14On your mark.
20:15Get set.
20:17I don't know what it is.
20:21My reaction is a shock.
20:23Everyone has the same ingredients and a very basic recipe from Paul.
20:28I've never made hot water crust and I've never made a pork pie.
20:31At least I know how to boil eggs.
20:33I would never eat one, but I would love to go to a gala.
20:36I doubt that they'd serve us at the Met Gala.
20:39Paul, gala pie.
20:41It reminds me of going to my nan's.
20:42Used to love a gala pie.
20:43It's a classic pastry filled with meat with eggs in the middle.
20:46And then we've asked them to make a pickle lily.
20:48Now, the hot water crust pastry is fairly straightforward, made with lard and hot water.
20:53But you've got to get the timing right.
20:54Half an hour.
20:55Try and get as much colour as possible.
20:57Then you drop it down for an hour.
20:58Too hot, it collapses.
20:59Too cold, it cracks.
21:00Yeah.
21:01What's going to be fascinating for me is, are they going to remember to put that hole in
21:04the top?
21:04Because meat creates steam and it needs to go somewhere.
21:08If they don't, it's going to blow.
21:09And the filling will just pour out.
21:11I must say, this one is really beautiful because it's very evenly coloured all over.
21:15You want a golden colour like this.
21:18They've got to decorate the top as well with these beautiful leaves.
21:21Okay, Prue, I'm going to cut you a wedge.
21:24It looks old-fashioned and I like the fact that it looks really cooked, but pink.
21:29That is delicious, you know.
21:30It's got such a depth of flavour to it, coming from the seasoning, the meat and the egg.
21:35It really tastes meaty.
21:36It's like the best pork sausage.
21:38My husband loves a garlic pie, but I wonder if it's more the older generation who eats.
21:43And I would class myself in the older generation as well.
21:48First thing on the method is prepare the pork filling.
21:51We've got some bacon, some shoulder and some loins.
21:53You've got 50 grams of each and then.
21:54I think this is the mincer.
21:56I hope this is the mincer.
21:57This is the mincer.
21:58Let's do this.
21:59I've never used this before.
22:02I don't even know if I'm doing this right.
22:04It's like a horror movie.
22:06No idea what the texture is supposed to be.
22:08Hello.
22:08How are you?
22:09Um, yeah.
22:10You're struggling with meat.
22:12Yeah.
22:12You haven't touched meat for...
22:13Eight years.
22:14I look like a vegetarian without being one.
22:17That's genuinely what I've assumed as well.
22:19I've got vegan vibes.
22:21Right, mincing.
22:22Done.
22:23I'm adding all the other different flavours in now.
22:25Ground nutmeg, fine salt and one tablespoon of finely chopped sage.
22:30Have you ever made a garlic pie?
22:31No.
22:32Maybe you did once in your sleep.
22:34Maybe I did.
22:35Do you used to sleepwalk when you were little?
22:36Once I remember waking up somewhere random.
22:3970s.
22:4070s.
22:42The feeling is done.
22:44For now, I make the hot water crust pastry.
22:47This is the flour for my dough.
22:49There's butter.
22:50My lard is boiling.
22:52I wish I could dissolve this lard.
22:54Boiling water gives hot water crust its soft, pliable texture.
22:58Sort of almost like a warm Play-Doh-y type texture.
23:02But the longer the bakers handle their dough, the cooler it becomes and the greater the risk
23:07it will tear.
23:09If it gets too cold, it starts to dry out and crack a little bit.
23:13So I'm just going to roll it.
23:15I need to just hurry up with this.
23:17You sort of want it not too thin, but thick enough to hold all the filling without bursting.
23:23I think it's done.
23:24How do you line it in like this?
23:27Ah.
23:30I don't want it to be too thin.
23:32You want stability.
23:33You want strength like Theresa May.
23:35Wasn't that a great time for the country?
23:37This is a nightmare.
23:39How's your gala pie?
23:40Hot water crust pastry is just not for me.
23:41Fair enough.
23:42I was just at Paul's cabin and he was eating your Jamaican platy.
23:47And then he didn't have his real lunch.
23:48What was his real lunch?
23:49Strap potato.
23:50I'd eat your beef platy any day.
23:52We're still talking about the plat?
23:53Yes, we are.
23:56Add filling, including the traditional line of boiled eggs.
23:59So the eggs have to go through the middle?
24:00It feels sneaky to hide an egg in a pie.
24:03Right, it's full of meat.
24:04Top with a crimp to pass through it leaves.
24:08How does one crimp a pie?
24:10Crimpy.
24:10It's giving crimp.
24:11I have no idea how to crimp the top of this.
24:14I don't know where the crimp is meant to be.
24:16Tom, when was the last time you had a good bit of pork pie?
24:19Actually, I had some of Toby's pork pie yesterday.
24:21Did you?
24:22We were off playing golf.
24:22How was it?
24:23It's smaller than we expected.
24:27Wow.
24:28Just going to do my decoration.
24:30Going to cut some leaves, make it look pretty.
24:34There's nine leaves on there, three of each.
24:36I felt like it was enough to look decorative.
24:38So pretty.
24:39That looks absolutely incredible.
24:42It looks like you've got a hedge growing out of the top of it.
24:44Thank you, Toby.
24:46I don't think it needs an air hole, but maybe it does.
24:48Pork pie has a hole in the top.
24:50I'm just going to make two to let the steam escape.
24:52Venting the steam producer at their gala pie's bake is crucial.
24:56I want it to look really nice.
24:58Do I want form over function?
25:00Yeah, it's having one hole.
25:01Without somewhere to escape, their pastry will become soggy.
25:05I feel like something's missing.
25:07But worse still, it will rupture.
25:09I didn't put a steam hole on.
25:11I think it's going to be okay.
25:13I don't have it.
25:14I just put it like this.
25:17Tighten.
25:19Let's see how long it needs to bake for.
25:22It says bake.
25:23Reducing the oven temperature part way through.
25:25What part?
25:26Who knows?
25:28Ooh.
25:31Can I just say something now?
25:33You are the apple to my pie.
25:36Bakers, you are halfway through.
25:39Oh, that is stress-inducing.
25:42Make the pick-a-lily.
25:44Pick-a-lily.
25:46No idea what a pick-a-lily is.
25:47Well, it does sound quite English.
25:49Pick-a-lily.
25:50Pick-a-lily.
25:51Salt the shillot, cauliflower, beans and courgette.
25:53Leave it to stand before rinsing.
25:55Tip 50 ml of the vinegar into a small bowl.
25:58Add the mustard powder, flour and mix to a paste.
26:00It's really yellow.
26:02I've never heard of pick-a-lily and I'm 52.
26:04I'm embarrassed.
26:05It's quite shocking you've never heard of him say it.
26:06Never heard anyone say it.
26:07Where are you from?
26:07Saturn.
26:08That's why.
26:11That's how it will look.
26:12I just don't know how long to make it for tomorrow to reduce it.
26:15I can't remember what time I put mine in, but I've turned it down to 160.
26:18I've not turned down my temperature yet.
26:20I'm going too soon.
26:21How long have we got left?
26:22Bakers, you have one hour left.
26:27So beautiful.
26:29I've just turned the temperature down.
26:30Smells extraordinary over it.
26:32What is it?
26:32Pick-a-lily.
26:33I thought that was a made-up thing.
26:35Feels like something you might have had just after the war.
26:38It's in short.
26:39Since we're conkers, God.
26:40I've got a gun, now give us a bit of pick-a-lily.
26:45Right, let's check.
26:46We're looking for 75 internal temperature.
26:49It's still got a couple degrees to still go up.
26:51I'm much rather overcooked than undercooked.
26:52It's cooked.
26:53But is the pastry cooked?
26:55Aaron, you're doing this out?
26:56I'm going to trust my guns.
27:00I think I'm going to give you five more minutes.
27:03I don't know what to do.
27:05Help me.
27:06Just don't wait in view.
27:07Put your head back, Bab.
27:08How long have we got a white video set?
27:10Until it's done.
27:11Come on, get off me.
27:12Yeah.
27:15Bakers, you've got 15 minutes left.
27:17Oh, my God.
27:19I'm coming out.
27:21This is my moment.
27:23Sad it's not Paul Brown.
27:24If it's remotely underbaked, I lose.
27:26It's about 80 the whole way through, so that's cooked.
27:29My gosh, chills are running out of the bottom.
27:32What?
27:34I'm going to trust my gut and say it's done.
27:37Got to let it cool now.
27:38And then take it out and fry steak together.
27:41Bakers, you've got five minutes left.
27:44Oh, my gosh.
27:46How does one take it out of the thing?
27:48I can't even get it off.
27:51So these lifts up.
27:53I'm terrified.
27:55Bottom's off.
27:56So you sort of lift the sides out.
27:58I don't know.
27:59I can't get by now.
28:01Oh, God.
28:03It's leaking.
28:05I hate Paul Pies.
28:06God, my heart is racing.
28:08This honestly is like a puzzle.
28:09Bakers, you've got one minute left.
28:12Why is this so hard to come off?
28:15Dressel.
28:15Hey, it's off.
28:18A bonnie pie.
28:20Well, it's out and it's standing.
28:23Bakers, your time is up.
28:25Please bring your gala pies down to the table and place them behind your photographs.
28:30Tom, your colour is hang.
28:40It's time to welcome back our lovely judges.
28:43Hello.
28:44Hello.
28:44Paul and Prue are looking for a golden hot watercross pastry and a perfectly seasoned pork and egg filling.
28:51Let's start with number one.
28:56This one's not too good.
28:57This is underbaked.
28:59It's got no hole.
29:00Yeah.
29:00Steam will not have escaped.
29:02I wanted it flooded with leaves with one hole stuck in the middle.
29:05Let's have a look.
29:06Thin pastry.
29:07And the egg's bang in the middle.
29:08The egg's spot in the middle, which is good.
29:10Looks quite overcooked, that, doesn't it?
29:13That's got nice flavour.
29:14Yeah, the flavour's not bad.
29:15Piccadilly.
29:16Cauliflower's quite big.
29:17Good, sharp vinegar.
29:19Moving on to number two.
29:20This is as if two different people have crimped it, one on one side and one on the other.
29:24Yeah.
29:25There is a little hole.
29:26Could have done with more leaves.
29:27Egg looks good.
29:28The pastry's delicious.
29:29The pastry is nice and thin.
29:31You've got that bacon coming through in that one as well.
29:33Piccadilly looks nice and small, the parts.
29:35Quite sweet, that one.
29:37I quite like the look of this one.
29:38It's well-baked, but this is what happens when you're down of a hole in it.
29:41The liquid has to go somewhere.
29:43The pastry's lovely.
29:44It's neatly done.
29:45So the egg is in the middle.
29:47To do with a bit more seasoning.
29:49The piccadillies are all different, but they're all delicious.
29:52This is kind of a mess.
29:53Yeah.
29:54Wow, look at the amount of liquid coming out of that.
29:57Pastry's a bit thin.
29:58Yeah.
29:58A bit of good flavour on the meat.
30:00You get the pork and the bacon in that one.
30:02Moving on, the crimpin's not bad at all.
30:04Pastry's robust.
30:05It has got quite a few holes in there.
30:07So it should be all right.
30:08The egg's in the middle.
30:10It's got a nice flavour to that, hasn't it?
30:11It's very nice.
30:12It's quite lovely.
30:14This I like, but the leaves are too small.
30:16I don't mind that, but there's no hole.
30:18That's where the steam has got stuck.
30:20But that's quite soggy inside, which is a shame.
30:22It's soggy outside as well.
30:24It certainly is.
30:25It's a bit sporadic with the leaves.
30:27There is a little hole in the top there.
30:28It looks lovely, though.
30:29That pastry's quite thick and it's gone really soggy again.
30:34It's quite salty.
30:35Tastes like bacon.
30:36This is delicious.
30:37Very crunchy.
30:37It looks nice, small pieces, isn't it?
30:39OK, this is going to be interesting.
30:41The judges will now rank the gala pies from worst to best.
30:45OK, in seventh spot we have this one.
30:48Whose is this?
30:50It's mine.
30:51LAUGHTER
30:52Aaron, pastry was really thin.
30:56Yeah.
30:58LAUGHTER
30:58Sorry.
31:01In sixth place we've got this one.
31:03Tom didn't look so good and the pastry's a bit too thick,
31:06but it tasted great.
31:07Natalia Rispie, Toby's fourth and Leslie comes third.
31:11And in second place...
31:13..we have this one.
31:16Ian, this looks really lovely.
31:17The only complaint that I have is the crimping.
31:20It's a really good gala pie.
31:22And in third spot we have this one.
31:25Jasmine.
31:25CHEERING
31:26Overall, you ticked all the boxes.
31:29You had the holes in the top, you had the leaves, the neat crimping.
31:32So what's up?
31:33The last thing I did before putting my pie into the oven
31:35was make little holes on top.
31:36I went like that, transformed it from a soggy pie
31:38to first place.
31:40The pastry was thin, the egg was in the middle,
31:43there was crimping, but it was still poor.
31:45I will not be going to a gala after eating that pie.
31:47Today is arguably the worst day I've had in the tent,
31:50but everything's to play for tomorrow.
31:51I've just got to come in and do my best.
31:57Let's go, Paul.
31:59Let's go.
32:00I bet you two are loving pastry with a little bit of savoury thrown in as well.
32:04It's a bit of a...
32:05Feet.
32:05You say that, but you barely nibbled at anything yesterday.
32:09You were like...
32:10He's on a diet.
32:11I think he was the pork pies.
32:13You didn't want to look like a pork pie, did you, Paul?
32:15Can we talk about aarons?
32:18I just love that.
32:19Why didn't you give him a handshake?
32:21Aarons is a bit underbaked, they need a little bit longer.
32:24Yeah, but does it really, really matter?
32:25I mean, you had it for your lunch.
32:27You know why we're here?
32:28It really, really matters.
32:29It's pastry week.
32:30You have to say, at this point, Jasmine is pretty consistent.
32:33Yes.
32:34It has been for a few weeks.
32:35She's got the potential to go all the way.
32:37Yeah.
32:37But you'd also have to throw in Leslie.
32:39She's been consistent so far.
32:41It's all dependent on the showstoppers.
32:42So, the danger zone.
32:43Are we saying Tom?
32:45Yes.
32:46We're usually talking about Tom up at the top.
32:47I know, it's crazy.
32:49But the pastry wasn't right.
32:50We're getting to the point where any mistakes now, you start dropping away.
32:53Proof of point is Natalia.
32:55Last couple of weeks, she's struggled.
32:56She really has to do well today.
32:58She's got to be on point.
32:59No mistakes, just bang on the bottom, you know?
33:01This is by cough.
33:02You never know what's going to happen.
33:04I mean, I could go next week.
33:07Who knows?
33:08We could all dream that.
33:15Hello, bakers.
33:16Welcome back to the tent.
33:18It's time for your pastry showstopper challenge.
33:21Paul and Prue would love you to create a visually stunning sculpted tart.
33:25You can use any style of pastry, but the judges will be looking for great flavours and great textures.
33:31Your tart should have a decorative theme and have a beautifully sculpted pastry.
33:36Now, if any of you have forgotten what a visually stunning sculpted tart looks like, here's Alison with a quick reminder.
33:43We're a bit worried that that joke appears to be a bit sexist, so we're going to flip it now.
33:54For those of you who have forgotten what a visually stunning sculpted tart looks like, here's Noel with a reminder.
34:01It's a proper model.
34:09Who wants Prue?
34:10I do.
34:11For those of you who have forgotten what a visually stunning sculpted tart looks like, here's the dame with a reminder.
34:19Paul's going to do this one.
34:36You have four hours.
34:38On your mark.
34:39Get set.
34:40Bake.
34:42Oh my goodness.
34:43I'm going to do three batches of pastry.
34:46You have to make so much because of the sculpture.
34:49There's definitely going to be some nervous moments in this.
34:51What I found with this one in practice is that time can just absolutely run away.
34:55Today's Shakestopper Challenge is a highly sculpted, decorated tart.
34:59And we want a bit of a story behind this.
35:01We're digging around in the baker's lives here and being a little bit nosy.
35:04I don't really want to say it on camera because I am admitting to something that has been a secret for years.
35:08The whole construction has to be at least a foot high.
35:11We're not allowing them to make the structure out of anything else other than the pastry that they're using for their tart.
35:18Great.
35:19It is going to be really wobbly when I assemble, but I've made a load of dowels out of pastry for this, which has worked every time I've practiced it.
35:26Hopefully it will work today.
35:27A sweet tart is all about one hero flavor with several other textures backing it up.
35:32The bakers could use anything, but they must all balance together.
35:36A Merrill Lake whiskey.
35:37For me, it's about design.
35:38It's about engineering.
35:39It's about a bubble baking quality.
35:41We've got some amazing bakers in the tent, and they've got to be able to bring that artist skill to make their sculptured tart look incredible.
35:50Morning, Tom.
35:51Morning.
35:51What have you decided to do for your sculptured tart?
35:54I have decided to make four in a row in tart form.
35:58Oh, right.
35:58Oh, I love that game.
35:59So, the flavors inside are inspired by my Danish granny's roots, and it's Ries Alamond, which is Danish rice pudding.
36:05Rice Alamond.
36:06Incredible dish, yeah.
36:07So, it's kind of a reinterpretation of those flavors in the form of a tart.
36:11As well as his playable game of four in a row, within Tom's Danish tart of puffed rice and almond creme pat, there will also be another game to play.
36:20There will be a lot of sliced almonds in here, and then there will be one whole almond in.
36:25If you get the whole almonds in your serving, you win a prize.
36:28This is your sort of thing, but today you've got it all to play for, so...
36:31Got it all to play for?
36:32Do what you're good at.
36:33What am I good at?
36:34Everything.
36:34You're good at baking.
36:35Okay, I'll go with that.
36:38And Tom is not the only baker taking inspiration from their grandparents.
36:41If you translate my grandparents to them, it will be like a swan, and my granddad passed away, so my tart dedicated to them.
36:56Natalia's tart of raspberry jelly, pistachio, praline, and creme diploma will be topped with her tribute to the love between grandma and granddad swan.
37:05I have died already.
37:07I am in hell.
37:09Guys, you've got to pull this out of the bag, because this is for your granddad to die, isn't it?
37:13We've got enough time for, Rammers?
37:14I think so.
37:15I'm okay with time, so...
37:17I have rolled so much pastry over the last 48 hours.
37:23Whichever pastry the bakers choose for this challenge, it needs to have a melt-in-the-mouth flaky texture.
37:29Pastry-wise, we're just doing a sweet, short-grass pastry because I want it to hold it shape properly.
37:33Yet also be strong enough for their sculptures to not collapse on the tart below.
37:38It's structurally sound enough to use it for this, but it's still nice to eat.
37:42So, my tart's called Nobody Gnomes.
37:44It's based upon a story with me and my friend, whoever used to move her mum's gnome around her garden.
37:51So, I think she's going to find out which short is this, but it's eventually me.
37:56You're in trouble, mate.
37:57You're in a lot of trouble.
37:57You really are.
37:58She's scary as well.
37:59This time, Aaron has moved his friend's mum's gnome onto a bridge, atop a tart, filled with jasmine rice custard, ginger jam and a peach jowl topping.
38:10How fast are you going?
38:11I'm a bit stressed today.
38:12They loved your cigs, so you were all right.
38:14I don't know.
38:15Pork pie was dire.
38:16It's war food, isn't it?
38:18In 1950s children in short seats.
38:20Don't they?
38:21And lard sandwiches.
38:22Because everyone's quite healthy now.
38:25If you went up to any Gen Z and went, do you want a pork pie with egg running from it?
38:30They'd go, oh, trauma.
38:33I am making a rollercoaster tart.
38:36I used to work at a theme park and there was a goat called Millie.
38:40I spent like a whole summer trying to tame this goat.
38:43One day, I thought I had done it and then she took like four steps back and just rammed me in the knee.
38:48So yeah, this is an ode to Millie.
38:50Millie the goat will have her own hut beneath Toby's rollercoaster, which will be plummeting
38:55towards a tart of burnt honey custard, blackberry reduction and a mascarpone chantilly.
39:01I love the flavour.
39:02It just sounds amazing.
39:03Structurally, it's been through many versions of this.
39:07So it started as a loop-a-loop, then I went for a curve, but eventually I just settled on.
39:11It's a straight dive.
39:13That's a good idea.
39:14Exactly.
39:14You do realise that when a goat rams you, that is actually a sign of affection.
39:20Really?
39:20No, I'm only joking.
39:21It didn't feel like it.
39:22Absolutely hate you.
39:24This is my cherry compote.
39:25So it's cherry, lemon juice, sugar, kish.
39:28Offsetting any acidity and sweetness within their chosen flavours will be crucial to the
39:33baker's chances of success.
39:35Burnt honey custard.
39:36It is quite sweet, so that's why I'm doing the blackberry reduction to like cut through
39:40it a little bit.
39:41I have a secret.
39:42And in an attempt to strike the right balance.
39:45Raspberry flavour.
39:47Natalia and Aaron.
39:49Pure drops, I think.
39:50Have opted to bolster their flavours even further.
39:53That's jasmine extract.
39:55I still want it to be a flavour that you can identify against the tartness of the peach
39:58and the warmth of the ginger.
40:00And for her tart fillies.
40:01I've poached pears in a load of orange juice, lemon juice and almond liquor.
40:05Jasmine is borrowing another trusted family recipe.
40:08My cousins have a garden with pear trees and apple trees and one of my cousins always
40:12makes this tart.
40:13So, this is my take on his chocolate pear frangipan tart.
40:18Jasmine's poached pears will sit between layers of chocolate frangipan beneath a pear tree,
40:23blossoming through chocolate soil.
40:25You've got Starbaker written all over you.
40:28Whoa, whoa, whoa.
40:28Can you just chill out, please?
40:30I've got a massive to-do list.
40:32Look at your handwriting.
40:33You really are going to be a doctor.
40:34It's not that bad.
40:35Poach pity party.
40:37Chloe frangipan.
40:38Choco frangipan.
40:39Make lobsters.
40:40Make lobsters.
40:40Make Jesus.
40:41I'm not making lobsters.
40:42And then it just says soil.
40:44It's a beautiful poem.
40:46Good luck.
40:48So, we've got a lot of stencils here.
40:49The bakers need to ensure their sculpted pastry is structurally sound enough to hold its shape.
40:55With a game like four in a row, you are making a lot of holes in a piece of pastry and that
40:59can be a bit scary.
41:00It's a bit unnerving.
41:02But Aaron's bridge.
41:03This dough feels very soft.
41:05Is already at the risk of collapse.
41:07I'm not confident I've made this dough right.
41:09I've put an egg white in it.
41:11Which has made it a lot softer than the one I've used for my tart.
41:13I think I'm going to have to do it again.
41:15Shall I do it again?
41:17Yeah.
41:18I need to do it again.
41:20Hopefully, I can get this done in time.
41:26Bakers, you're halfway through.
41:28You've got two hours left.
41:29Is it four hours today?
41:31Yeah.
41:31Four and a half hours.
41:32Four.
41:32I thought it was a four and a half hour challenge and it's not.
41:36It's four.
41:37Which isn't great.
41:38So, I just need to hurry up.
41:40Noel, what am I meant to do next?
41:41Don't know.
41:42What about if we put that in there?
41:47I know.
41:47I'm going to blind bake this before I put the filling in so it doesn't get soggy.
41:51This is that stage where there are so many things going on.
41:54As well as their blind fakes, the bakers need to start getting their sculpted pastry in the oven.
42:00I need to get a move on.
42:01I'm distressed.
42:02I need to make up some time with the new shapes.
42:04And finish off their fillings when their tart cases come out.
42:08This is a whiskey cream that's going to go on top of my pecan pie.
42:11And for their flavours, two of the bakers have plumped for the same pie.
42:15Pecan pie is a massive favourite.
42:18And then I've got the bee thing going on.
42:20My little granddaughter, Mabel, she loves bees, so it's a little homage to her.
42:26Leslie's pecan pies will be glazed with honey for her pastry bees
42:29and stacked on top of each other with decorated honeycomb pastry shapes.
42:33I'm using shortcrust pastry.
42:36It's quite robust, so fingers crossed it'll hold up.
42:39And he gets quite a lot of these stacked together.
42:42And Ian will also be hoping his pecan pie isn't positioned precariously.
42:46So this is going to be the story of how the Giant's Causeway in the north of Ireland came to be.
42:51So it's going to have the Giants, Finn McCool and Ben and Donner, chucking rocks at each other.
42:56The story is Finn thinks the Scottish Giant's too big for him to beat,
42:59so he dresses up as a baby.
43:01And the Scottish Giant comes over and is like, that's a big baby.
43:04If that's how big the baby is, how big's Finn?
43:07And he is so terrified that he runs away all the way back over to Scotland.
43:11Brilliant.
43:11Ian's Giants will be throwing pastry rocks to create the Giant's Causeway on pecan,
43:17walnut and Irish whisky tarts topped with whisky cream.
43:21Sounds great.
43:22You're particularly good at the painting, decorating, making it look pretty.
43:25I love the idea of the shanty cream.
43:27And we're getting a good amount of whisky in there.
43:29Yeah.
43:29So that timer is for this little base.
43:34Okay.
43:35So many things going in and out of the oven today.
43:37Boosh, boosh, boosh.
43:38I wanted all of these baked by now.
43:40It's going to be tight, but I might be able to pull it out of the bag.
43:42She's got to concentrate on Millie for now.
43:44Everyone's going to panic today, aren't they?
43:46Yeah.
43:46Got to move fast today.
43:47Why?
43:48It's pastry.
43:48Pastry's tough, you know?
43:50And also, when you're talking about structural pastry...
43:52What do you fear most in the world, Tom?
43:54Structural pastry.
43:54Structural pastry and poor Hollywood.
43:57You need to get out more.
43:58Yeah, I know.
44:01Bakers, you only have one hour left.
44:04Oh, my God.
44:05Fun and games.
44:07My tart's going in.
44:08Put the pears on and then the frangipan filling on top.
44:11I'm just adding my custard to my tart.
44:16Great.
44:1730 minutes.
44:18Shapes in the oven as well.
44:20I want time for my shapes to cook,
44:22and I'm worried that they're not going to be a cool enough for me to assemble.
44:25Might just have to be a bit anemic.
44:27I need to start putting stuff together.
44:28Starting to assemble.
44:30Let's do this.
44:32I'm doing a little bit of painting with Aunt Leslie.
44:35Look, what do you reckon?
44:36Standing.
44:36I'm absolutely kidding.
44:37That's better than mine.
44:37You can do the rest if you like.
44:39You've got to have a really good day today.
44:41But that is by far the messiest one I've ever done.
44:44Wow.
44:45Who are those guys?
44:46I love them.
44:46Two giants.
44:47Who's that little bubba?
44:48One of the giants dressed up as a baby.
44:51What sentence?
44:53I'm going to pipe this on.
44:55I've not got that long to let it set.
44:56Toby, do you reckon you're going to get it done in time?
44:58I have absolutely no idea at this stage.
45:00I've got to, like, build loads of stuff.
45:02OK, we'll go for it.
45:03You've got to be wrapping up.
45:04My tart should be coming out of the oven.
45:06That's staggering.
45:07I'm taking my tart out.
45:08Come on.
45:09Get out.
45:10No, no.
45:11I was like the tart.
45:13Yeah, you were the tart.
45:14Love being the tart.
45:15How long do we have?
45:20Bakers, you have 15 minutes left.
45:23I'm going to have to do a lot in 15 minutes.
45:25You can do a lot in 15 minutes.
45:27Yes.
45:31I want longer, but I'm just going to risk it.
45:34If you get the whole almond, you are the winner.
45:36Pretend you only saw one going in, OK?
45:38We're starting to build the scene.
45:40That's the word about everything.
45:42I have no time.
45:43I need to bring it all together.
45:44I'm so behind.
45:46Leslie looks gorgeous.
45:48Every time the floor moves, it's wobbling.
45:52This is so stressful.
45:53I need to stand it up.
45:54Say a little prayer.
45:59OK, how long do we have left?
46:01Bakers, you've got five minutes left.
46:05Doesn't feel like enough time.
46:08My chocolate sauce is kind of hot, but I might just chuck it on.
46:10You know what?
46:11I'm just going to stand it up.
46:12This breaks, I'm screwed.
46:14Oh, cool.
46:15Finn, my cool.
46:16No matter how stressful it is, you can always hear Ian having a nice time.
46:19I'm always rushing at the end of a showstopper, but this one feels extra rushed.
46:26It's broken.
46:27Bakers, you have one minute left.
46:33Squeaky bum time.
46:35It's up, but it's wonky.
46:39Panic moment.
46:41Oh.
46:42Now I'm so down to the wire.
46:45This is the tightest I think I've ever been.
46:47It's going to have to go on.
46:47It's going to break.
46:48I just cracked my tar case while I was moving it.
46:52This feels like the most intense thing I've ever done in my life.
46:59Bakers, your time is up.
47:02Please step away from your showstoppers.
47:06You've done everything that you can.
47:08Well done, Bakers.
47:10It's on.
47:10Oh, please don't fall now.
47:14Oh, my God.
47:16That is on the lean, big time.
47:28The Bakers' sculpted tarts will now face the judgement of Paul and Prue.
47:34Tom, it's time for your showstopper.
47:40It should be playable, if you want to give it a go.
47:47The counters are made of the same shortbread.
47:49I like the design.
47:50I think it's clever.
47:51It really works.
47:52It's like good architecture.
47:53It's startling, although it's so simple.
47:55Oh, look at that.
47:56So it's a cherry compote, an almond creme pat, puffed rice, chantilly cream, flaked almonds in it.
48:01Remember, if you get your whole almond, you win the game.
48:06I love that.
48:07I could eat a lot of it.
48:08There's nothing nicer than fruit and custard and very nice pastry.
48:13Yay!
48:14Oh, I don't believe it.
48:17I really like that.
48:18The tartness and the cherries works well with the custard and the toasted almonds on the top.
48:22It really lifts it.
48:22And you want to go back for more.
48:24Tom's back in the tent.
48:27Did you bust a bit off the top here?
48:36The gnome decided to do a bit of tree felling.
48:39I like the proportions of it and the depth of it as well.
48:42And then using this as the lake works beautifully well.
48:44It is a jasmine custard tart with ginger jam and peach gel.
48:49The jasmine is quite punchy, isn't it?
48:51Did you put the extract in there?
48:53I did.
48:53You shouldn't have done that.
48:54It's quite floral.
48:55It's not unpleasant.
48:56But I would have liked to have tasted the ginger as well.
48:58I like it because it's strange to me.
49:00It's new.
49:01But I couldn't eat a lot of it.
49:03Well done.
49:04It's so detailed and so clever.
49:20It's got a little work of art.
49:21And it's worked really well, sure enough, the giant's causeway.
49:24But it's got to taste good as well.
49:26It is a pecan and walnut tart with a whiskey chantilly on top.
49:31I've never thought I'd live to say this, but I think there's a tiny touch too much.
49:38It does taste very good, but I think the alcohol level is a little bit too high.
49:41It overwhelms everything.
49:43Texture-wise, I think it's spot on there.
49:44Pastry is beautiful.
49:46Thank you, guys.
49:53The bees on the pastry are just exquisite.
49:57It's a little bit skew, isn't it?
49:59It is, yeah.
50:00I did have a structural problem.
50:02It's standing up.
50:03I like the way it's popping out, proper 3D.
50:05Very arty.
50:06We've got a sweet short cross pastry with a pecan pie filling and a honey glaze.
50:12I would have thought it would be really sweet, too sweet.
50:15But somehow you managed for it not to be.
50:17I do like the depth of flavour with the pecans.
50:19And the honey on the top is good as well.
50:20You've got one hero flavour that works well.
50:22And I like the design, although slightly overbaked.
50:24It's a bit wonky, isn't it?
50:34What happened?
50:35I thought we had four and a half hours for this.
50:37So, yeah, the assembly was quite rushed.
50:39It still looks pretty neat, though.
50:40It does.
50:41It's just not stable.
50:41It's a burnt honey custard, blackberry reduction, and a mascarpone chantilly.
50:48Got the burnt honey.
50:49It's really nice, actually, because it's not overly sweet.
50:51Blended with the blackberry, it's delicious together.
50:53Actually, that short pastry is exceptional.
50:56It just falls apart, wafer thin, melts in the mouth.
51:00Really nice.
51:01All the textures are beautiful.
51:02All the flavours are good.
51:03It's a shame about the design wobbling.
51:05But that is very clever.
51:07Thank you, Toby.
51:15I think you've done a real good job.
51:18The height, the proportions, the lake that it sits in.
51:21Well, the layers look perfectly proportioned.
51:24Let's see how they taste.
51:25So, pistachio praline, ganache, raspberry filling, and cream with Diplomata on top.
51:33Pistachio praline brings a sweetness, and then the raspberry brings in the tartness,
51:38and then the cream blends it all together.
51:40If you get all the elements to it, I think it's delicious.
51:44However, I think your pastry is slightly overworked.
51:48It's a bit too thick down at the bottom.
51:50The pastry is a little tough, and the raspberry dominates too much for me.
51:55It's delicious, but I would only like a little piece of it.
51:58It looks incredible.
51:59Thank you very much.
52:01Thank you so much.
52:14It's very professional.
52:16Very professional.
52:17You'd expect to see that in any patisserie shop.
52:20Really beautiful.
52:21It's a chocolate frangipan tart with some poached pears in it.
52:24Your flavour is very good.
52:29The pears are nice, but because it's chocolate frangipan, it's going to be quite rich, thick, dry.
52:35You needed a curd or something in there, a line or something, just at the base, and then build it up on top of that.
52:40I love it.
52:41The design is amazing.
52:42It's very jasmine.
52:42I think it's just missing that texture.
52:45Pastry's good.
52:46Pastry's very good.
52:47Thank you, jasmine.
52:49Thank you, jasmine.
52:52They really liked how it looked, and overall they liked the flavour.
52:55It wasn't, like, perfect, but that's the way the pastry rolls.
52:59This show is going to absolutely kill me.
53:01It was my own fault for making a rollercoaster, really, wasn't it?
53:04I was asking for it.
53:04I thought I was going to cry for a second.
53:07I had to have a word for myself.
53:08They liked my design and my flavours, but you never know what happens next.
53:16I feel very nervous.
53:18I'd feel so much better if I did better than the technical yesterday.
53:20All I can think about is I just don't want to go.
53:28Pastry week overall has been pretty successful.
53:30Yeah, no handshake, sir.
53:32Getting stingy with them handshakes, bab.
53:34I did like the flavour of Tom's, though.
53:36I think he actually saved himself, because he was in a lot of trouble.
53:39Who else did well?
53:40In the showstopper today, it was really close.
53:42But I do think you are still looking at Leslie and Jasmine.
53:45Jasmine, one technical, did really well in Signature.
53:48And when you looked at the tree coming up, I went, stop, Baker.
53:51Unfortunately, the only bit of moistness in there was the pears,
53:54and there wasn't enough pears in there.
53:55And Leslie, they're doing really well, so she's going up.
53:58She's getting stronger and stronger and stronger.
54:01The home baker in there is really coming out, you know.
54:04If Leslie and Jasmine are up there for Starbaker, who's in danger?
54:09Natalia and Aaron, I'd say.
54:12Yeah, Aaron's had a bad one with that flavour.
54:14He had an extract and he added too many drops.
54:16Two drops?
54:17Two drops of gel.
54:18Drops you right there.
54:19And Natalia's down there again, which is a little bit worrying.
54:21Can we talk about a swan?
54:22I mean, it's beautiful.
54:23It is.
54:24It was just so clever.
54:25I think, unfortunately, for Natalia, because she's already in a bit of trouble,
54:28then you go, well, hang on a minute.
54:30Everybody else's was amazing as well.
54:32Yes, ultimately, it's making sure, so it's for eating.
54:36Oh, well, I'm glad I'm not in your shoes.
54:38Who's it going to be?
54:38Well done, bakers.
54:50Pastry week was exhausting, but you did it, so well done.
54:54I have the great job of announcing this week's Starbaker.
54:57This week's Starbaker is...
55:02It's a hat trick.
55:05Jasmine.
55:08Which means I've got a horrible job of announcing who will be leaving us,
55:16and it's getting tougher and tougher, and you're all good bakers,
55:19so this is really difficult.
55:21But the person who's leaving us this week is...
55:27Natalia.
55:30Oh.
55:31Natalia.
55:33Oh.
55:35I want to talk.
55:36Thank you so much.
55:37You did really well, was it?
55:38So I'm proud of myself, and I think my little girl would be proud.
55:49And I hope I made my country a bit proud of me.
55:55Oh, my God, I'm going to cry.
56:00I'm glad I met all these wonderful people.
56:04I love you guys.
56:05You're so nice.
56:07Oh, I'm going to cry again, my gosh.
56:15I'm kind of speechless.
56:17I'm so chuffed.
56:18I think people at home are going to be super proud.
56:20And I won't be using it for floral next week.
56:23I'll learn for next week not to use Jasmine.
56:25But be more like Jasmine.
56:32Next time...
56:33I just want a really stable, stiff one.
56:35A bake-off first.
56:36Merangui.
56:37Let's pray to the meranguilard.
56:39Seize it's squisit pies.
56:41They look very, very good.
56:42Such a soufflés.
56:44Got that feeling of an ending, don't they?
56:45And a challengingly icy French favourite.
56:48So it looks like a cheese tastes like an ice cream.
56:51So who's baking?
56:52Will be deflated.
56:53Wow.
56:54And who will whip up?
56:55What am I doing?
56:56What am I doing?
56:56A creative storm.
56:57Oh my god, that looks good.
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