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The Great British Bake Off Season 16 Episode 6
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00:00take on pastry week am i doing something wrong i'm in hell oh my gosh with a plaited savory
00:06signature my plaiting skills are pretty poor a gala event technical i doubt that they'd serve
00:11this at the met gala and stunning sculpted showstoppers trauma who will reach the pastry
00:18pinnacle that pastry is exceptional and who will crumble under the pressure
00:22this feels like the most intense thing i've ever done in my life
00:30the group's getting so small it's actually a bit sad oh no i'm in height wise
00:51oh it's all people are leaving week six we're here i just can't believe i'm still here
00:56but i am which is epic good luck i'm feeling so good i'm ready to make i'm ready to make
01:04everyone's nervous it's pastry week i just absolutely love pastry i love danishes
01:12pies all that kind of stuff it's nostalgic food i feel like in england one of my dating profiles
01:17once it did actually say knows how to make seven different kinds of pastry so i feel like i need to
01:23well to prove that's actually true welcome back to the temp bakers now it may be pastry week
01:31but you can't afford to get flaky and you cannot afford to run out of puff otherwise you'll be pieed
01:37off they're the puns out of the way with now for your signature challenge today the judges would not
01:43only like to test your baking skills but your hairdressing skills because you're going to be
01:48making a savory pastry plait now the judges are looking for a crisp flaky laminated pastry with a
01:56beautiful delicious savory filling inside of your choice and as the name implies your pastry should
02:03be shaped to form a plaited design a design so beautiful that the judges will say plait the way
02:10i can't wait to see paul do that
02:17you have two and a half hours on your marks get set
02:23bake
02:24oh my god i'm just not a person
02:30so i'm just getting my pastry started
02:33the trick with this challenge as ever with a puff pastry is lamination it's pastry week which i think
02:40is one of the most important weeks we have because frankly if you can't make pastry you're not much of
02:46a baker i'm using cold hands from a rough puff what we want in this challenge is to cut through
02:51blaky buttery layers to a gorgeous savory filling inside classically sausage meat works beautifully well
02:58in a plait don't you love a sausage roll i love a sausage roll whatever it is they choose it has to
03:03have a good strong well seasoned filling this is my scotch bonnet they're not for the fate of heart
03:09plaiting is going to be critical to this it's all about the plaiting technique and how you display
03:14your filling as well it's got to look neat precise and above all tastes incredible
03:20morning ian good morning and tell us all about your savory plaits i am doing a stu-sage roll
03:27a what i'm just really proud of the pun a stew it's true we're not using meat we're using tofu
03:33and broccoli he's out of here ian will be trying to wimp all over with a stew of tofu potatoes and
03:42broccoli within pastry plaited into the shape of an irish claddering which is the little love
03:48commitment ring it sounds really interesting the only person to impress me in the tent with tofu
03:54was david swimmer and you gave him a hand check and i gave him a hand check but i'll trust your
03:57judgment on this one yeah good luck thank you he doesn't know what to say he doesn't he's he's
04:03terrified baffled the post has just been resting i just want to start getting some folds in it
04:08you'll get layers of dough butter dough butter repeatedly chilling the butter layers between each
04:14set of folds i'll do two and then chill it and then two and then chill it is the only way to achieve
04:20the lamination the judges will be expecting he's going to fridge four times quite a lot and while
04:26rough puff will be hard enough to make in the time available one baker two full puff is making things
04:34even trickier for himself i'm making proper puff pastry not the best idea to do it in this amount of
04:39time but i'll make it work based on the first meal toby made for his housemates a filling of chicken
04:46bacon leek and cheese will sit within an intricate plat of full puff pastry you can't make a full
04:53bloody puff pastry you just haven't got the time i've managed to in practice so hopefully it'll work
04:59you can't do it well i think it's amazingly brave you get good lamination at home but i want to go away
05:06now because i want you to have maximum time yeah i don't want any excuses i greatly appreciate that
05:10good luck to be thanks so while that's chilling i'm going to cook my mince you got tofu on the go
05:17the problem you've got is that you're trying to convince paul that ross from friends can get a
05:21handshake he just got all girly on it yeah i don't have the same gravitas as schwimmer you might i'm not a
05:30swimmer no i'm a i'm a sinker i'm that's it there you go we're going out on that as well as making
05:39perfect pastry i have chicken and bacon the judges are also demanding sensational flavors we've got
05:47sausage meat with dried cranberries in and leslie has lifted her recipe from a certain judge's cookbook
05:54it's this paul hollywood inspired sausage plat because i made it for my dad once yeah he loved it but i
05:59thought i can't do exactly the same one so i've got a gooseberry compote in the middle of the sausage
06:04mate and he doesn't do that don't do that it's not his recipe then well it is it sort of is so i've
06:09pimped it up a little bit alongside the mushrooms and caramelized onion leslie will be hoping her
06:16addition will take paul's sausage plat to another level where are these from so the gooseberries are from
06:21our garden i picked them yesterday morning are they yeah so you've got my recipe and then you've tweaked
06:27it tweaked it made it a bit bad pork ironed out all the problems but i'll tell you later
06:36it's so much pork fat and pork and leslie isn't the only baker doing their version of a meat-filled
06:42pastry classic my great aunt aunt pom is someone who had a massive input on me learning to cook one of her
06:50go-to recipes was a giant sausage roll whatever she had in the cupboards she'd put it into the sausage
06:54meat i was trying to imagine everything that she'd have in her store comers and then i put that all
06:58in hoping to achieve the same flavor balance as her aunt pom jasmine will also be attempting to master
07:05rough puff pastry having never made it before i'd say about 95 of my pastry knowledge has been learned
07:11in the last two days but we'll see hopefully i'll get it nice and flaky
07:16i'm doing something wrong that's your recipe i'm well well it's my recipe
07:25paul said full puff pastry it's not possible but we're on to letter fold four now if you get a
07:31handshake what will you do paul's not really dishing out handies this season maybe that's him done
07:36i think he's only got a certain amount yeah it's like a snake who sheds its skin i think if he gives out
07:41three more he's gonna die toby's doing a full puff because he's brave my rough puff it looks okay
07:47pretty red isn't it back in 2018 i moved to hong kong so this is very much inspired by that time in
07:53my life to replicate his favorite hong kong flavors tom will be adding a crispy chili oil to minced pork
08:00within red pastry plaited into the form of a severed dragon's tail of course it is have you guys had
08:07this no it is the most delicious thing ever it does smell amazing what's in the pastry then you've
08:12got dye in there yeah a little bit of red food dye there's a little bit of this chili oil in there
08:15i'm looking forward to this one good sounds good amazing mind-boggling as ever sounds like a lot of
08:21chili tom isn't the only baker taking inspiration from where they once lived it's like they're also
08:27family there's a bit as natalia is doing an adaptation of one of ukraine's most famous dishes
08:35when you cut it it's like melted garlic butter inside inspired by chicken key our famous
08:43lovely dish natalia's take on the ukrainian classic will see a billion of seasoned chicken thighs bacon
08:50leeks and asparagus wrapped around sticks of garlic butter nice that sounds of improvement on chicken
08:57kids approached us this the whole country then bakers halfway through oh no make that pastry flakier than my
09:09ex
09:09got my sausage got my pastry and i'm feeling really pleased the bowl's all done this is the final roll
09:16out full puff pastry but they said it couldn't be done well i mean the proof in the eating it could be
09:20absolutely horrendous i need to start assembling i want that line of fish spray just hope it doesn't
09:28disintegrate into the meat i don't know if i'm probably cover the sausage in breadcrumbs but it just stops it
09:34making the pastry soggy the grandparents of jamaica so my nan was always cooking for us when we were
09:38younger and i'm known for putting spice and everything but i'm just going to turn down the
09:42spice because i don't want to kill the judges by balancing the levels of his curry spiced beef
09:50pastry plats reigning star baker aaron is hoping to do his nan and jamaica proud so it's a jamaican beef
09:57patty filling i'm in heaven some allspice yeah some jamaican curry powder oh yeah scotch bonnet
10:02oh yeah all the good stuff you've got bacon you're taking me to jamaica whoa
10:07now it's plaiting time stressful the judges will be expecting to see perfectly neat and consistent
10:15braiding we're not trying to hide the plaques obviously this is a plat challenge i'm not doing
10:20a super complicated plot because why would i put myself through that any over stretching of the strands
10:26carefully try to do this without gaps whoops so i want much so you can actually see my fillings
10:33inside could cause the pastry to shrink and tear in the oven oh god i'm not so good at my left hand
10:40i would say my plaiting skills are pretty poor i've done a good plat on every other strand and they
10:46fold into each other i really need to hurry up i was always a girl on the hockey bus to like plat
10:50everyone's hair which is ironic very challenging moment where i shove it round into a clad of a ring
10:57it's the prettiest plait i've ever done in my life looks decent snip snip time this is going to be
11:03little dragon scales looks good so far now i need to do a quick egg wash and straight into the oven for an
11:09approximate amount of time just say a little prayer and it's in one night dear she's in for as long as
11:21it takes as long as i've got bakers you've got half an hour left there's nothing i can really do now
11:31just wait and keep my fingers crossed no they don't say you should have just had rough half
11:36i'm making spirally cucumbers oh nice so that you then a garnish this is from hong kong i lived
11:41in hong kong yeah what a privilege that massive privilege that my parents love traveling really
11:46a lot of people do if i don't have a holiday booked i've got nothing to look what's your kind of
11:50holiday there disney this is such a horrible bit now waiting for a miracle what's going on over here
12:01it's not a youth club it's competition that's the only time i've ever had any authority in my life
12:07oh aaron why have we put our girls free there no idea why mind you i'm having a blast do you
12:15yeah but waiting around is absolutely killing me it just doesn't feel right now it's supposed to be
12:21absolute carnage and it's just not the best part i've done maybe i should have platted my hair for
12:26this i think alison might be able to do it alison can you pat people's hair yes she comes can i
12:30plat people's hair turn around bab turn round turn round i am ready to get blasting are you going to
12:36put my head in the oven afterwards you know what that's a plot the poor would be proud of i've never
12:40felt more pretty how much time do you have left bakers you've got five minutes left looking at that
12:49oven it's not finished anything but i keep looking at it and it's freaking me out
12:57i'm stressing out because i think that it's done i don't know what to do right it's coming out
13:06i think it's cooked i need to get this out of the oven now oh we've got a tear that is so annoying
13:12yeah we're going down to the wire today it needs to be in until the bed around oh i don't know if it's
13:18done or not i don't know lakers you got one minute left that's it
13:25it's done it's done good you've seen the size of the stallions
13:36just flat down the bank oh dear oh yeah yeah i'm gonna have to just get it out
13:46okay bakers your time is up please step away from your pastry quick assembly
14:00fingers crossed it's all cooked smells delicious in it reactors just gotta wait and see
14:08something to make her proud i'm happy with it feels like an achievement now i need paul to put me back
14:12in my place. Take me down. It's judgment time for the baker's savoury pastry plats.
14:20I love the look of this. Thank you. Gorgeous colour, good structure to it as well. The cranberries
14:32you mixed in with the sausage meat then you've got the gooseberry compote, a layer of onions
14:36and then the mushrooms at the bottom. I really enjoy that. The interior is lovely, you do get
14:41everything in there, but it'd be nice if the pastry is a little bit thicker to give you
14:44more flake. That's my only gripe. Leslie, that gooseberry layer is a little bit of genius
14:49because it just lifts the whole thing. It's an enhanced family pie. Thank you. Maltone. Thanks.
15:01I love the colour. I think the design's good. You've lost a bit there with split and broken.
15:05Let's have a look. It is a pork meat sausage roll with fermented chilli and soybean flavours
15:11inside. The flavour's lovely and I think the texture's good. I like the flavour. I think
15:16the spice levels and the seasoning is all good. I don't like your pastry though. It is underbaked.
15:20You have got lamination, but then it's lost with the moisture. Yeah, yeah, fair enough.
15:24Thank you, Tom. Great. Thank you, guys.
15:26It's very beautiful to look at. I love the bake on it. You can see the lamination. It's
15:36mostly covered, but it is so neat. You get away with that. Well, if only sausage rolls
15:42tasted like that, I'd eat more sausage rolls. I really like that because it's balanced.
15:46The spice level is spot on. You've got something that's very good, actually. It works beautifully
15:50as a whole. I really love it. I can't stop eating. Well done. Thank you.
16:00I like the look of it. It could have been neater on the plat, number one. Number two,
16:04needed a much stronger colour. Oh, it's all seeping out. Oh, look. There's the garlic
16:09butter inside it. Yeah, it's licking. The 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
16:21know down at the bottom it's going to get a bit soggy. Flavour-wise, though, I like
16:25it. I just think the pastry and the overall setting has really hit off. Thank you so much.
16:36You've got some lamination, although a full-blooded puff, you'd expect double that.
16:40Right. You've lost that definition of a plat totally, but I like the colour. Let's have
16:44a look, shall we? So the flavours inside are chicken, bacon, leek and cheddar. You could
16:51sort of get a bit bored with that quickly. The pastries have got some rise, not enough
16:56though. I would have liked to have seen a little bit lighter, a bit more flake. Right,
16:59OK. I mean, it tastes lovely. I could obviously eat more with it than both, and it's very nice
17:04with the cranberry sauce. With the cranberry. Should have put some inside, shouldn't I?
17:06Actually, you should have. Yeah. Yeah.
17:13I like the idea. You've got some lamination there, but it's a bit uneven with the colour.
17:17Yeah. The filling is slightly loose. It's all Irish, too. Of course it's loose.
17:24Now, tofu's sort of lost in there. That's fine. But there's not much flavour to it. You
17:29need more of a punch to that to make that work. I think it's absolutely delicious. Lovely
17:34lamination. All these vegetables and all together, and the tofu. Absolutely delicious.
17:39We could go, couldn't we? That's really good. I'll leave you to that. Thank you. You've
17:44absolutely smashed that. Well done, sweetheart. That plaiting is fantastic. Really, really
17:53good. That is a beautiful piece of pastry. It holds together beautifully well. Is that
17:58for me? Thank you so much. Delicious. It is. It really is delicious. Wow. That's beautiful,
18:07Aaron. It's really good. The heat is spot on. The pastry is lovely, but it's slightly
18:12underbaked. That's the annoying thing about it. It's holding well, full of flavour. Platin's
18:17good. Stunning. Well done, my best. Just delicious. You have done Jamaica proud. I love
18:21that. I'm having that for my lunch. Well done. Thank you. I want you to keep me this bit
18:26for my lunch. Keep me that bit. Thank you. Cheers, guys. Thank you.
18:34Five more minutes could have been the difference between a handshake and a half.
18:37But they liked it. Yeah, I feel good. I feel good. Considering I was told it was an impossible
18:41task, I think the pastry actually is not too bad. If I was to do this again, I would absolutely
18:45put the cranberry sauce inside. Live and learn. I was really pleasantly surprised. They said
18:49the flavours were spot on. I feel like I did aren't quite proud. That's probably one of the
18:55most negative bits of feedback I've had, but equally, totally fair. And it's just good things
19:00that I can now take into the next bake. More than anything, I'd just like to be Toby in the tentacle.
19:03And then we can just go home happy, to be honest.
19:09The bakers were able to practice their pastry plaits, but they have no idea what awaits them
19:19in the technical challenge.
19:20Bakers, it is time for your technical challenge. This one has been set by the pie piper himself,
19:27Mr. Paul Hollywood.
19:28Paul, any beautiful words of wisdom that can come cascading out of your filthy pie hole?
19:34You have to be neat and precise for this recipe to work properly.
19:39Well, that's cleared that up.
19:40As ever, this challenge is judged blind, so judges, it's been a pleasure, not a chore.
19:47So 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 fact.
19:59The judges would love you to make a spectacular, rectangular pork pie, made with a rich, hot
20:06water crust pastry.
20:08Also, 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.
20:16Hey.
20:18I 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 a 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 this at the Met Gala.
20:39Paul, garlic 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, and then we've asked them
20:47to make a piccoli lily.
20:48Now, the hot water crust pastry is fairly straightforward, made with lard and hot water, but you've got
20:53to get the timing right half an hour, try 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.
21:01Yeah.
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, and the filling will just pour out.
21:11I must say, this one is really beautiful, because it's very evenly coloured all over.
21:16You want a golden colour like this.
21:18They've got to decorate the top as well with these beautiful leaves.
21:21OK, 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
21:43it.
21:43And I have a 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.
21:53350 grams of each, and then I 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.
22:05No 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.
22:22Mincing.
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.
22:39Seventies.
22:40Seventies.
22:42The feeling is done for now.
22:44I think 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.
22:53Boiling water gives hot water crust its soft, pliable texture.
22:59Sort of almost like a warm Play-Doh-y type texture.
23:03But the longer the bakers handle their dough, the cooler it becomes, and the greater the
23:07risk it will tear.
23:08If 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.
23:17I'm sort of wanting 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?
23:28Ah.
23:28I 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 garlic 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 platter.
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 platter any day.
23:52We're still talking about the platter?
23:53Yes, we are.
23:54Ad 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 egg crimp to pass through a leaf.
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.
24:50Just going to make two to let the steam escape.
24:52Venting the steam producer at their gala pie's bake is crucial.
24:57I want it to look really nice.
24:58But do 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.
25:06Well, 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.
25:18Tie it in.
25:19Let's see how long it needs to bake for.
25:22It says bake.
25:23Reducing the oven temperature part way through.
25:25Like, what part?
25:26Who knows?
25:28Woo!
25:31Can I just say something now?
25:33You are the apple to my pie.
25:36Fakers, 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.
25:47Oh, it does sound quite English.
25:49Pick-a-lily.
25:50Pick-a-lily.
25:51Salt the shillop, 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 it.
26:06Never heard anyone say it.
26:07Where are you from?
26:07Satin.
26:09That's why.
26:11Let's have a look.
26:11I just don't know how long to bake it before tomorrow reduce it.
26:14I can't remember what time I've got 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.
26:31Smells extraordinary over it.
26:32What is it?
26:33Pick-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, since we're conkers, going,
26:40Uncle Gaffner, give us a bit of pick-a-lily.
26:43Right, 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'd much rather overcooked than undercooked.
26:52It's cooked?
26:53But is the pastry cooked?
26:55Oh, are you doing this out?
26:59I'm going to trust my guts.
27:00I think I'm going to give it five more minutes.
27:03I don't know what to do.
27:05Help me!
27:06Just don't wait in here.
27:07Put your head back, Bob.
27:08How long have we got a right for this thing?
27:10Until it's done.
27:10Oh, right, get off me.
27:12Yeah.
27:15Bake, has you got 15 minutes left?
27:17Oh, my God.
27:20Coming out.
27:21This is my moment.
27:23Sad it's not more brown.
27:24If it's remotely underbaked, I lose.
27:26It's above 80 the whole way through, so that's cooked.
27:29My gosh, chills are running out of the bottom.
27:32What?
27:33I'm going to just go out and say it's done.
27:37I've got to let it cool now, and then take it out and pray, stay together.
27:41Bakers, you've got five minutes left.
27:44Oh, my gosh.
27:46How does one take it off the thing?
27:48I can't even get it off.
27:51So these lifts up.
27:53I'm terrified.
27:54Bottom's off, so 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 pork eyes.
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.
28:21Well, 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.
28:32Tom, your colour is pink.
28:40It's time to welcome back our lovely judges.
28:43Hello.
28:45Paul and Prue are looking for a golden, hot watercross pastry and a perfectly seasoned pork and egg filling.
28:52Let's start with number one.
28:56This one's not too good.
28:57This is underbaked.
28:59First of all, 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.
29:15The pick-a-lily cauliflower's quite big.
29:17Good, sharp vinegar.
29:19Moving on to number two.
29:20It's 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.
29:33The pick-a-lily 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 to a hole in it.
29:41The liquid has to go somewhere.
29:43The pastry's lovely.
29:44It's neatly done.
29:45Does the egg is in the middle?
29:47To do with a bit more seasoning.
29:49The pick-a-lilies 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.
29:58But good flavour on the meat.
30:00You get the pork and the bacon in that one.
30:02Moving on, the crimping's not bad at all.
30:04Pastry's robust.
30:05And it's got lots of holes.
30:06It 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.
30:12Well, 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.
30:30That 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.
30:53Our pastry was really thin.
30:56Yeah.
30:59Sorry.
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 rispy.
31:09Toby's fourth.
31:10And Leslie comes third.
31:11And in second place, we have this one.
31:16And this looks really lovely.
31:18The 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.
31:25Overall, you ticked all the boxes.
31:29You had the holes in the top.
31:30You had the leaves.
31:31The neat crimping.
31:32So what's up?
31:33The last thing I did before putting my pie into the oven was make little holes on top.
31:36I feel like that transformed it from a soggy pie to best place.
31:40The pastry was thin.
31:42The egg was in the middle.
31:43There was crimping.
31:43But it was still poor.
31:44I would 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 be late for tomorrow.
31:52I've just got to come in and do my best.
31:57Let's go.
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.
32:10He's on a diet.
32:11I think he was the pork pies.
32:12You didn't want to look like a pork pie, did you, Paul?
32:16Can we talk about aarons?
32:18I just love that.
32:20Why didn't you give him a handshake?
32:21Aarons is a bit underbaked.
32:22They 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.
32:34And 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.
32:40It's all dependent on the showstoppers.
32:42So, the danger zone.
32:44Are 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.
32:54Proof of the 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 the bake-off.
33:03You never know what's going to happen.
33:04I mean, I could go next week.
33:07Who knows?
33:08We can all dream, darling.
33:11Hello, 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.
33:37Now, if any of you have forgotten what a visually stunning sculpted tart looks like,
33:41here'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,
33:59here's Noel with a reminder.
34:05It's a proper model.
34:09Who wants Prue?
34:10No, I do.
34:11Prue's the same.
34:12For those of you who have forgotten what a visually stunning sculpted tart looks like,
34:17here's the dame with a reminder.
34:19Yeah!
34:20Yay!
34:23Woo!
34:31Paul's going to do this one.
34:36You have four hours.
34:38On your mark.
34:39Get set.
34:40Bake!
34:42Oh, my goodness.
34:44I'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 show you stop a 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.
35:18Great.
35:18It 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.
35:36They barrel like whiskey.
35:37For me, it's about design.
35:38It's about engineering.
35:39It's about, above all, 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 sculpted tart?
35:54I have decided to make four in a row in tart form.
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 on the incredible dish.
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 do 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.
36:37And Tom is not the only baker taking inspiration from their grandparents.
36:42If you translate my grandparents to them, it will be like a swan, and my granddad passed away, so my tart dedicated to them.
36:55Natalia's tart of raspberry jelly, pistachio, praline, and creme diplomat will be topped with her tribute to the love between grandma and granddad swan.
37:05Oh my God, I'm tired already.
37:07I am in hell.
37:09Guys, you've got to pull this out of the bag, because this is your granddad's a day, isn't it?
37:13We've got enough time, four hours?
37:14I think so.
37:15I'm okay with the time, so.
37:18I'm in hell.
37:18I 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 rise, we're just doing a sweet shortcrust pastry, because I want it to hold its 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 Knowns.
37:44It's based upon a story with me and my friend, where we used to move her mum's gnome around her garden.
37:51So, I think she's going to find out where she watches those things eventually with 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.
38:00This time, Aaron has moved his friend's mum's gnome onto a bridge, atop a tart,
38:05filled with jasmine rice custard, ginger jam, and a peach jowl topping.
38:10And how fast you're going?
38:11I'm a bit stressed today.
38:12They loved your cig, so you were all right.
38:14I don't know, that pork pie was dire.
38:16It's war food, isn't it?
38:18In 1950s children in short seats, don't they?
38:21And lard sandwiches.
38:23Because 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.
38:32I'm 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,
38:54which will be plummeting towards a tart of burnt honey custard,
38:58blackberry reduction, and a mascarpone chantilly.
39:01I love the flavour.
39:02It just sounds amazing.
39:04Structurally, it's been through many versions of this.
39:07So it started as a loop-a-loop, then I went for a curve,
39:09but eventually I just settled on into a straight dive.
39:13That's a good idea.
39:14Exactly.
39:15You 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.
39:25There's cherry, lemon juice, sugar, kish.
39:27Which, offsetting any acidity and sweetness within their chosen flavours
39:31will be crucial to the baker's chances of success.
39:35Burnt honey custard.
39:36It is quite sweet, so that's why I'm doing the blackberry reduction
39:39to like cut through it a little bit.
39:41I have a secret.
39:43And in an attempt to strike the right balance,
39:45raspberry flavour.
39:47Natalia and Aaron,
39:49you'll drop something.
39:50have opted to bolster their flavours even further.
39:53That's jasmine extract.
39:54I still want it to be a flavour they can identify against
39:57the tartness of the peach
39:58and the warmth of the ginger.
40:00And for her tart fillies,
40:02I've poached pears in a load of orange juice, lemon juice
40:04and almond liquor.
40:05Jasmine is borrowing another trusted family recipe.
40:08My cousins have a garden with pear trees and apple trees
40:10and one of my cousins always makes 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.
40:21Beneath a pear tree, blossoming through chocolate soil.
40:25You've got Starbaker written all over you.
40:28Whoa, whoa, whoa.
40:29Can 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.
40:41Make Jesus.
40:41I'm not making lobsters.
40:42And then it just says soil.
40:44It's a beautiful poem.
40:46Good luck.
40:46So, 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,
40:59and that can be a bit scary.
41:00It's a bit unnerving.
41:02But Aaron's bridge...
41:03This dough feels very soft.
41:05...is 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, which 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.
41:16Shall 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.
41:34I thought it was a four and a half hour challenge.
41:36I mean, it's not.
41:36It's four.
41:37Which isn't great, so I just need to hurry up.
41:40Noel, what am I meant to do next?
41:42Don't know.
41:42What about if we put that in there?
41:43I 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 bakes, the bakers need to start getting their sculpted pastry in the oven.
42:00Need to get a minute bomb.
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.
42:20And my little granddaughter, Mabel, she loves bees, so it's a little homage to her.
42:25Leslie's pecan pies will be glazed with honey for her pastry bees and stacked on top of each other with decorated honeycomb pastry shapes.
42:33I'm using sugar-crossed 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.
42:47So this is going to be the story of how the Giants 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.
42:55The story is Finn thinks the Scottish Giant's too big for him to beat, so 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 Scotland.
43:11Brilliant.
43:12Ian's Giants will be throwing pastry rocks to create the Giants Causeway on pecan, walnut and Irish whiskey tarts topped with whiskey 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.
43:28And we're getting a good amount of whiskey in there.
43:29Yeah.
43:32So that timer is for this little base.
43:34OK.
43:35So many things going in and out 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.
43:43She'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, pastry's tough, you know?
43:49And 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.
44:06Fun 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.
44:15Ooh.
44:16Right.
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 corner 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.
44:38You 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 a centum.
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.
45:02Okay, we'll go for it.
45:03You've got to be wrapping up.
45:04My tart should be coming out of the oven.
45:06Let's take it.
45:07I'll take my tart out.
45:08Come on, get out.
45:10No, no, no.
45:11Oh, it was like the tart?
45:13Yeah, you were the tart.
45:14Love being the tart.
45:18How 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.
45:28I 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, okay?
45:38We're starting to build the scene.
45:40That's the word about everything.
45:42I have no time.
45:44I need to bring it all together.
45:45I'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.
45:55So a little prayer.
45:57Oh!
45:58Ha, ha, ha, ha, ha, ha.
46:00Okay.
46:00How long do we have left?
46:01Bakers, you've got five minutes left.
46:04Whoa, whoa, whoa.
46:05Doesn't feel like enough time.
46:08My chocolate saw is kind of hot, but I might just chuck it on.
46:11You know what?
46:11I'm just going to stand it up.
46:12This breaks, I'm screwed.
46:14Macul.
46:15Finn, Macul.
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.
46:35It'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 break.
46:48I just cracked my tire 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.
47:04You've done everything that you can.
47:08Well done, Bakers.
47:10It's on.
47:12Oh, please don't fall now.
47:14Oh, my God.
47:16That is on the lean, big time.
47:18The Bakers' sculpted tarts will now face the judgement of Paul and Prue.
47:34Tom, it's time for your showstopper.
47:36It 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.
48:13Yeah!
48:14Oh, I don't believe it.
48:17I really like that.
48:18The tartness from the cherries works well with the custard and the toasted almonds on the top.
48:22Really lifts it.
48:22And you want to go back for more.
48:24Tom's back in the tent.
48:26Did you bust a bit off the top, yeah?
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 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.
49:18It's got a little work of art and it's worked really well, sure enough, the giant's causeway.
49:24But it's got to taste good as well.
49:25It is a pecan and walnuts tart with a whisky chantilly on top.
49:32I've never thought I'd live to say this, but I think there's a tiny touch too much.
49:37It does taste very good.
49:39But I think the alcohol level is a little bit too high.
49:40But I think the alcohol level is a little bit too high.
49:41It overwhelms everything.
49:42Texture-wise, I think it's spot on there.
49:44The pastry is beautiful.
49:46Thank you guys.
49:46The 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.
50:02I 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.
50:14But somehow you managed for it not to be.
50:17I do like the depth of flavour with the pecans and 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 overpaked.
50:33It'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, it's just not stable.
50:42It'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.
51:04It's a shame about the design wobbling, but that is very clever.
51:07Thank you, Toby.
51:10I 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 diplomats on top.
51:33Pistachio praline brings a sweetness, and then the raspberry brings in the tartness, and then the cream blends it all together.
51:40If you get all the elements to it, I think it's delicious.
51:43However, I think your pastry is slightly overworked, and it's a bit too thick down at the bottom.
51:49The 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.
52:00Thank you so much.
52:01It's nice, Natalia.
52:14It's very professional.
52:16Very professional.
52:17You'd expect to see that in any patisserie shop.
52:20Really beautiful.
52:20It's a chocolate frangipan tart with some poached pears in it.
52:28Your flavour is very good.
52:30The 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.
52:45Pistachio's good.
52:46Pistachio's very good.
52:48Thank you, Jasmine.
52:49Thank you, Jasmine.
52:51They 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.
52:59The show is going to absolutely kill me.
53:02It's 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.
53:17I'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.
53:23Pastry week overall has been pretty successful.
53:30Yeah, no hand shikes, are you?
53:32Getting stingy with them hand shikes, Bob.
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.
53:50Unfortunately, the only bit of moistness in there was the pears, and there wasn't enough pears in there.
53:55And Leslie is doing really well, so she's going up.
53:58Yeah.
53:58She's getting stronger and stronger and stronger.
54:01The whole baker in there is really coming out, you know.
54:04If Leslie and Jasmine are up there for Star Baker, 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 the 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 a baking show, so it's for eating.
54:36Oh, well, I'm glad I'm not in your shoes.
54:38Who's it going to be?
54:40I don't know.
54:41Who knows?
54:44Well done, bakers.
54:51Pastry week was exhausting, but you did it, so well done.
54:54I have the great job of announcing this week's Star Baker.
54:58This week's Star Baker is...
55:01It's a hat trick.
55:05Jasmine.
55:05Jasmine.
55:10Which means I've got a horrible job.
55:14of announcing who will be leaving us, and it's getting tougher and tougher, and you're all good bakers.
55:19This is really difficult.
55:20But the person who's leaving us this week is Natalia.
55:30I want to talk to you.
55:30Thank you so much.
55:31Thank you so much.
55:32Thank you so much.
55:33I'm proud of myself, and I think my little girl would be proud.
55:47And I hope I've made my country a bit proud of me.
55:55Oh my gosh, I'm going to cry.
55:56I'm glad I met all these wonderful people.
56:04I love you guys.
56:05Jasmine.
56:06You're so nice.
56:07Oh, I'm going to cry again.
56:12I'm kind of speechless.
56:16I'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.
56:27But be more like Jasmine.
56:29Next time.
56:33I just want a really stable, stiff one.
56:35A bake-off first.
56:37Merangui.
56:37Let's pray to the meranguilard.
56:39Seize it's fizzy pies.
56:41They look very, very good.
56:42Such a souffle.
56:44Got that feeling of impending doom, though.
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.
56:58Oh my God, that looks good.
56:59A creative storm.
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