The Great British Bake Off Season 16 Episode 5

Cineva usa

The Great British Bake Off Season 16 Episode 5 #Cineva USA https://www.dailymotion.com/Cineva

Transcript

00:00This time...

00:01What is this?

00:03I can't possibly comment on what that looks like.

00:04It's chocolate week.

00:05I'm worried about all of it, really.

00:06The bakers let loose with mousse in the signature.

00:09Hope it's not tiramisupe.

00:12Innovate...

00:12Behold, the gingham pantry.

00:15...in a never-before-seen technical.

00:18Nightmare.

00:19And go gooey with incredible showstoppers.

00:21That's so good.

00:23Whose food of love will seduce the judges...

00:25That's a beautiful chocolate biscuit.

00:27And who...

00:28That was way too chill.

00:29Will crack.

00:30Under the pressure.

00:32Surgery.

00:56Come on.

00:57Wait, come on.

00:58Well, I think it was really fun.

01:00Yeah, that showstopper did not go well.

01:02So, hopefully this week breaks the cycle.

01:04Real chocoholic.

01:06I do love chocolate.

01:07So, maybe I'll eat these words.

01:09But I'm looking forward to it.

01:10So, yeah, I'm ready.

01:12I am so scared of chocolate.

01:13I feel like I know what I'm doing, so fingers crossed.

01:20It all goes to plan.

01:21Hello, bakers.

01:22Hello, bakers.

01:23Hello, bakers.

01:26Welcome back to the tent.

01:27It is chocolate week.

01:28Now, for your chocolate signature bake, the judges would like you to make some highly decorated chocolate mousse cups.

01:36Now, chocolate mousse cups is actually my stage name for when I do burlesque.

01:40So, if I do break out into any dancing, I do apologise.

01:44The judges are looking for some indulgent chocolate mousse desserts inside edible chocolate cups.

01:51You can use any chocolate that you like, but there must be a baked element in your cups.

01:57You have two and a half hours.

01:59On your marks.

02:00And get set.

02:01Bake.

02:01Chocolate week, it has begun.

02:06Chocolate week, and it's not super hot.

02:08I think we're on day of winter today.

02:11The signature challenge is a chocolate cup filled with a chocolate mousse.

02:16What could be better than that?

02:17So, I'm just starting to melt my chocolate.

02:20They've got two and a half hours to produce their own tempered chocolate cup.

02:23This is a 70% dark chocolate.

02:25It's quite fruity.

02:26Tempering is basically melting chocolate, cooling it, and then warming it slightly.

02:30I had successfully temperatureed the chocolate at home.

02:35The chocolate, when it is finally set, will be very shiny.

02:39It will also have that snap and come away from the mould more easily.

02:43But now, who knows?

02:46What is a mousse?

02:48A mousse is quite light and melts in the mouth.

02:51But it must be set.

02:53Nothing worried.

02:54We wanted to have some baked element in an air somewhere.

02:58I'm starting with a biscuit.

03:00Fresh fruits, like cherries, very good with chocolate.

03:03I think it's a winner.

03:04I'm excited for this challenge.

03:06I love chocolate.

03:06I love mousse.

03:08What's there not to like?

03:09I want orange.

03:11Obviously.

03:14Morning, Leslie.

03:15Good morning.

03:16Good morning.

03:17Leslie, what are you doing about your mousse cup?

03:19So, we're doing a dark chocolate cup, a mascarpone cream, chocolate mousse, coffee liqueur, a little sponge biscuit, a walnut praline.

03:28And then I'm topping it all off with a whipped coffee, white chocolate ganache with a caramelised banana and some of the praline.

03:37I like someone who challenges themselves for two and a half hours.

03:41Leslie's ambitious take on a tiramisu will feature no fewer than six separate elements, as well as a chocolate spoon to eat it with.

03:50Allow yourself time to set in.

03:51It's the critical thing in the challenge.

03:53Good luck.

03:54Yes, Leslie.

03:55Probably going to need it.

03:58And Leslie's not the only baker.

04:00Right, we're in.

04:01Putting this classic Italian dessert.

04:04You want to maintain as much air in the egg whites as possible, so you get a nice light biscuit.

04:09Into a chocolate cup.

04:10I've only practised this once.

04:12I actually thought it was two hours, not two and a half hours.

04:15Now I'm like I've got extra time, but time goes so fast in this place.

04:20Aaron's tiramisu will come moulded in real espresso cups and lids.

04:24An almond sable will be on hand to dip into the chocolate mousse.

04:28If it's only that big, it's got to be pretty rich.

04:31Are you saying you want more?

04:32I don't want to feel cheated.

04:34I've gone to a restaurant.

04:35I've paid a lot of money.

04:36So I think it is enough.

04:38Good luck, Aaron.

04:39Thank you very much.

04:40Some people would say it's not about size.

04:42In this case, it seems all about size.

04:45But Tom is also doing a similar thing.

04:49Biscotti, Italian for twice cooked.

04:52So mine needs to be better.

04:54So it's gone straight back in.

04:56We have tiramisu.

05:00Tom will avoid being too tiramisu similar by adding coffee-soaked biscotti to his cups

05:06to separate two different flavoured mousses.

05:08Are you putting booze in this?

05:10I can see some booze.

05:11Yeah, there's booze in this part here.

05:12For proof.

05:13Is Paul not a big drinker?

05:14Paul likes a pina colada.

05:16Yeah, he does.

05:18Have you ever had a banana colada?

05:19You're making this up.

05:21I'm not.

05:21If he gets to the final, we'll have banana colada.

05:23Deal.

05:24Deal.

05:25Deal.

05:25I'm going to start to fill my moulds.

05:28Let's give this a go.

05:29The chocolate will start setting.

05:32It's fairly messy, this, isn't it?

05:33As soon as it hits the moulds.

05:35It's just now working fast.

05:37Fail to work fast.

05:39I need my white chocolate and I put it with the waves.

05:43And the bakers won't produce the delicate chocolate cups.

05:47You can see the chocolate is getting really thick really quickly.

05:50The judges are expecting.

05:53This is setting much, much faster than it has at home.

05:56Like, I can barely even tip it round the mould.

05:59This is not good.

06:00Panic is setting in.

06:03Toby's shelves will contain an orange-infused chocolate mousse,

06:07a set orange gel and an orange liqueur-soaked Earl Grey sponge.

06:11And where did the inspiration come for this?

06:13Morgere.

06:15I like to have fruit in a lot of my days

06:18because I think it lightens it a little bit.

06:19And orange and chocolate are such a classic.

06:21Match, yeah, exactly.

06:23And Toby's not the only baker.

06:25There might be enough actual orange in these

06:27to contribute towards your five-a-day.

06:29Keen to boost the judges' fruit intake.

06:31We are going to blend some strawberries together.

06:35Hopefully we'll get a nice mousse second in the fridge.

06:37Nadia will pipe pistachio cream into her white chocolate cups,

06:42then top with crumbled Viennese biscuit

06:44and white chocolate and strawberry mousse.

06:47So this here is a little bit of double cream and gelatin.

06:50Gelatine can help stabilise the mousses.

06:52In that, we're going to put our strawberries.

06:55But to reach the desired texture...

06:57Wish I'd put more gelatin in this.

06:59...the most important thing...

07:01And I'm going to whip up double cream

07:02and then whip up some egg whites as well.

07:04...is to whip air into the cream or egg white base.

07:07So that creates the aerated mousse, hopefully, anyway.

07:11...airate insufficiently.

07:13Very lightly whipped cream.

07:15And they'll end up with a runny mousse.

07:17Hope it's not tiramisupe.

07:19Now this is where it goes everywhere.

07:21And then I'll put the set mousse into the shell once it's set.

07:25How long have we got left?

07:28Bakers, you are halfway through.

07:30With mousses safely tucked away...

07:34So this is my orange liqueur syrup.

07:37This is an almond sableau, wrist-shaped like a croissant.

07:40The bakers can move on to the additional elements.

07:43Who doesn't like Viennese biscuits, let's be honest?

07:46...that they hope will elevate their creations.

07:48I'm now making the cores.

07:50The milk chocolate hazelnut butter.

07:52This is a soft centre.

07:55Jasmine will embed the hazelnut cores into her moulded mousses

07:59before finishing with a hazelnut tuile and a hazelnut caramel.

08:04I'm making my caramel.

08:05What's been happening in your real life?

08:07I was on placement in a hostel yesterday again.

08:09Have you got a doctor's bag?

08:10No, that's the one I qualified.

08:12Is it?

08:13I used to carry around a brown doctor's bag for fashion purposes.

08:16But sometimes people used to think I was a doctor.

08:18Or when they'd go, doctor, doctor.

08:19Not me.

08:23Well, Aaron and Leslie are going in with my walnuts.

08:27They're also going nuts for caramel.

08:29I'm going to do my jam.

08:31In Ukrainian, it's varenia.

08:34Varenia.

08:35This challenge offers Natalia the chance to revisit her fruit-filled childhood.

08:39My brother and I, we're picking the berries in a garden of my grandma.

08:47Take it back to Ukrainian garden.

08:50Babushka!

08:53Natalia's set berry compote will be infused with almond liqueur

08:56and sit between layers of chacon sponge and dark chocolate mousse.

09:01More amaretto.

09:03Let's make it strong.

09:06Perfecto.

09:07But it's not just Natalia...

09:09Pouring out some of this beer.

09:10...who could leave the judges three sheets to the wind.

09:13Whenever I went to Belgium for the first time,

09:15this was on draft everywhere.

09:17It's really easy drinking, you know.

09:20Ian's take on a Black Forest Gatto

09:22will be presented in dark chocolate Belgian beer goblets

09:25and include Chantilly cream froth and a cherry beer gel.

09:31Have you had all you need of this?

09:33Yeah, that's it. You can... That's yours.

09:37This is the only reason yous have kept me here, is to have some drink.

09:43Oh, I'm living your work.

09:44The bakers will need to be in full possession of their faculties for the next step.

09:50The difference between it going well and not well

09:53is how heavy-handed you want to be.

09:55I'm wearing gloves just to stop the fingerprints on the chocolate.

10:00Woo! Yeah!

10:02Aren't they so shiny?

10:05Ah, you all doubted me.

10:07Yeah, there's no way I can serve that.

10:10Look how thick that is. That is not what they're after.

10:13I need to hurry up because I want to do these chocolate things again.

10:15Bakers, you've got half an hour left.

10:19Now on to the more scary part.

10:21Putting the chocolate cups on a hot pan.

10:23Yeah.

10:24That's the one.

10:27The consistency is much better for actually coating these moulds now.

10:30Yeah, I don't know if I'm going to use this.

10:33And Toby's not my only baker considering a chocolate reset.

10:36I'm not feeling them colours, you see.

10:38If I hadn't put that stupid decoration on there, I'd be sound now.

10:42But Nadia, me and me...

10:44Go down to the wire.

10:45Just get carried away now and start adding things that are unnecessary.

10:49It's thin now, isn't it?

10:52This one also means it's a lot more fiddly to get out of the cup.

10:55So this is a coffee liqueur.

10:58Adding the chocolate mousse in.

11:03All that's going on down here.

11:04Look at this intricate stuff.

11:06Yeah, we're just assembling the wee stems.

11:09This is a precarious bit.

11:11Are you a white milk or dark chocolate man?

11:16I'm as dark as you can get.

11:17You like dark chocolate?

11:18Yeah.

11:18That makes me very happy that you like dark chocolate.

11:21What?

11:24This is amaretto.

11:25I hope all and crew will like it.

11:28Baker, do you only have 15 minutes left?

11:31Ah, that's going to be tight.

11:34No, come on.

11:35And I still need to make a chantilly.

11:38So I'm dipping the Earl Grey sponge, squeezing out the excess and pushing it through.

11:42My biscuit crumb.

11:45Compote.

11:46Oh, no, that's me to see.

11:47I have overfilled them pretty much every time in practice.

11:52I'm going in with the caramel.

11:53I think he might say there's too much caramel, but not in my world.

11:58I'm just a bit worried about the time now.

12:01I was way too chill.

12:04This is the orange gel, which I've not managed to get to set in practice.

12:07Don't tell me that in front of these, please.

12:09I'm going to practice.

12:10You're not judging.

12:11No, no, no.

12:12You're the cheerleader.

12:13I'm just going to put the ganache on top, which hopefully will give a nice smooth finish.

12:21Who's a better man or Tom's?

12:23It's a moose in a cup.

12:26How addictive can it be?

12:27Oh.

12:28My ganache is split a little bit.

12:30Ah!

12:32Oh!

12:34Ah!

12:35One's a bit cracked.

12:36I'm so stressed.

12:37Cracked there, there, and there.

12:39Oh, I'm really annoyed of myself here.

12:42Bakers, you only have one minute left.

12:44I think that's me done.

12:46I think you don't have one minute.

12:50No matter what, it's a rush at the end.

12:53We're doing hand jelly again.

12:55Can I put my chantilly on afterwards?

12:59It's a little bit wobbly.

13:02That's what I wanted, but I couldn't find one.

13:05Oh, well, I've got croissant.

13:07You don't.

13:07Bakers, your time is up.

13:14Please step away from your chocolate mousse cups.

13:17Chocolate mousse cups.

13:19Whip it, Ian, whip it.

13:20That includes you, Ian.

13:22Yeah, I know.

13:23Wow.

13:24Amazing.

13:25It's soup in there.

13:27It's soup right now.

13:28It's going to be gel.

13:29Hopefully they taste nice.

13:31Oh, my God, sick.

13:32He's done the white tops.

13:33Yeah.

13:34Smart guy.

13:35Beautiful.

13:37The baker's chocolate mousse cups will now be judged by Prue and Paul.

13:50Hi, Toby.

13:51Hi.

13:51Tell us all about your mousse cup.

13:53So these are my orange chocolate mousse cups.

13:55They have a white chocolate orange shell, an orange chocolate anglaise mousse, an Earl Grey sponge soaked in orange liqueur, and then an orange gel on top.

14:05They cracked a bit there.

14:10Yeah.

14:10That was the first one that came out.

14:12And what is the cake?

14:13A genuine sponge with Earl Grey.

14:15Oh, gosh, yes.

14:16Earl Grey.

14:17That's good.

14:18Boosie?

14:19The mousse probably could have done with a little bit longer.

14:22Your balance of flavour is very, very good.

14:24It's perfect.

14:25Oh, my God.

14:26I especially like the booze.

14:27I thought you might.

14:29Well done, Toby.

14:29Thanks very much.

14:31Very neat.

14:38Very precise.

14:38Very beautiful.

14:41There's a dark chocolate shell, a chocolate mousse, and then a hazelnut core, a hazelnut caramel, and then a chocolate ganache on top.

14:49Lovely.

14:50Really strong hazelnut flavour.

14:52Beautiful dark chocolate.

14:53It's a real pleasure to eat.

14:55The taste is good.

14:56The texture of that mousse has just slightly gone, softened a little bit too much.

15:01Thank you, Jasmine.

15:06I'm very impressed with the mugs.

15:08Look at the handles and everything.

15:10It's really beautifully done.

15:12This is my chocolate mousse cup with a jaconda sponge and also with a berries compote.

15:20The compote is a lovely, punchy flavour.

15:22Yeah.

15:23I'm not sure about the setting on the mousse.

15:26Yeah.

15:26But having said that, the flavour in the mouth is delicious.

15:29Nice job.

15:30Thank you very much.

15:31I like the look of it.

15:36There's something quite medieval about it.

15:38They are a dark chocolate shell with a chocolate genoese, dark chocolate mousse, cherry jam, and a cherry beer jelly.

15:46And there's a little thing of it, Chantilly.

15:48You didn't get a chance to put that on?

15:49Last 30 seconds, it was me going like this.

15:52I really like that.

15:53It's a lovely mousse.

15:55I think it's set well.

15:57It's delicious.

15:57I think the chocolate cup is beautifully done.

16:01The cream would have made a difference, but it's all good.

16:04Yeah.

16:05And I'm trying not to eat it.

16:06Well done.

16:11So we've got a dark chocolate cup with a mascarpone cream, a chocolate mousse with a little bit of brandy in.

16:24We have a ladyfinger biscuit, and we've got some walnut praline.

16:29I like the flavour.

16:30It's very busy.

16:31Yeah.

16:32Your chocolate mousse layer is so thin.

16:34It's almost like a ganache.

16:36Right, OK.

16:36I think you missed the trick of celebrating that mousse.

16:44They look quite interesting, but a bit messy.

16:46OK.

16:47And it's a little bit all over the place.

16:48My chocolate mousse cups are white chocolate shells filled with a pistachio cream, a Viennese crumb, a white chocolate and strawberry mousse with a Viennese biscuit.

16:59I think the strawberry mousse is delicious, but it is a bit soft.

17:03OK.

17:04It's a bit like a full, which is much looser.

17:07And I think that the biscuit should be crisper.

17:10I just think it's all too soft.

17:11OK.

17:19So sweet.

17:20They look great.

17:21I love the lid.

17:22I love the whole look of it.

17:23It's very neat.

17:25My chocolate mousse cups are dark chocolate on the outside with white chocolate on the top.

17:29The mousse is made from milk chocolate and gold chocolate.

17:32There's a layer of coffee caramel, and there's also a coffee-soaked ladyfinger sponge.

17:38I think the flavours are heavenly.

17:40I think it's a pity the mousse isn't set.

17:42I think the balance with the sponge, the coffee, the caramel, and the dark chocolate is fantastic.

17:47It's just the mousse.

17:49The mousse.

17:50Right.

17:55It's so neat.

17:57Very Tom.

17:59Very clever.

18:01Wow.

18:02What about that?

18:03We've got a coffee-soaked biscotti at the bottom, dark chocolate mousse, and then we've

18:08got a white chocolate masala mousse on the top, and then that's all set in a white chocolate

18:12with a touch of dark chocolate cup.

18:14It's beautifully thin, Tom, and I love the mousse.

18:17I think that's the perfect texture.

18:19Oh, that's great to hear.

18:20What it is, is it's a balance of the sweet and the bitter.

18:23Even that chocolate brings something to it as well, so the whole thing together, it

18:26is exceptional.

18:28Well done.

18:28Stop it.

18:29I absolutely agree.

18:30That's what it deserves.

18:31I mean, that could be for sale in a patisserie shop in the middle of Paris.

18:35Oh, stop it.

18:36I'll probably do extremely well.

18:37Thank you so much, guys.

18:39Wow.

18:39Thank you so much.

18:40Wow.

18:41Well done.

18:41Wow.

18:42Looks incredible.

18:43He's in shock.

18:47You cannot ask for better feedback.

18:49I mean, I'm chuffed.

18:50That biscotti is beautiful.

18:52I did actually taste tongs, and the texture on the mousse was absolutely perfect.

19:00It wasn't the best sale.

19:02If I can do a little bit better on the next two weeks, then I'll be happy.

19:05Oh, I can't believe that.

19:06I thought that was going to be absolutely horrendous.

19:09Yeah, it was great.

19:11What a ride.

19:11While the bakers could practice for their signature, their next challenge, this is deception

19:23at work, is a mysterious, gingham shrouded.

19:27Stop it.

19:29Bake off first.

19:30What is that?

19:31Hello, bakers.

19:35Welcome back to the tent.

19:36It's time for your technical challenge.

19:38And today, your challenge has been set for you by someone who's sweet like chocolate.

19:44It's Mr. Paul Hollywood.

19:45Paul, please give our bakers some wonderful advice.

19:49Keep calm, bakers, and choose wisely.

19:52Oh, my gosh.

19:54Okay, as ever, this technical challenge will be judged blind, so we're going to have to

19:58ask these two lovelies to vacate the tent.

20:01Stay out the farmer's field.

20:03So, the Prince of Praline would love you to make a delicious white chocolate tart.

20:10Your tart should feature a buttery shortcrust pastry and a silky smooth set white chocolate

20:17ganache.

20:18But that's not all.

20:19Instead of a recipe, the judges would like you to use artistic license.

20:25Behold, the gingham pantry.

20:27Okay, you have five minutes to choose your ingredients, but whatever you choose from the gingham

20:42pantry, you have to use.

20:44Your five minutes starts now.

20:50Their chosen ingredients.

20:52The mint's going.

20:53Must also complement white chocolate.

20:55I'm doing blackberry.

20:57Someone's spot.

20:58He's taking basil.

20:59I'm taking a leaf of basil.

21:02Okay, bakers, you've got two and a half hours for this challenge.

21:05On your marks.

21:06Get set.

21:07Bake.

21:10I've talked berries because I just think, why chocolate and berries?

21:13I'm going to make a layer of lemon curd with a little bit of time to add another level.

21:19I took passion fruit, lemon, limes, pistachio, blueberries.

21:26If you do too much, it's going to bite you in the proverbial.

21:29We're cautious in the presence of the gingham pantry.

21:32Paul, this is the first time we've let the bakers finish a technicals they like.

21:41What we've asked them for is a short crust base with a set white chocolate ganache topped

21:45with whatever they want to go with the silky smooth sweetness from the white chocolate.

21:50I suppose there might be a temptation to over-complicate things.

21:54You want to celebrate the white chocolate.

21:55I've chosen a sort of slightly tart passion fruit and mango.

21:59Now, for the short crust base, we haven't given them the recipe base.

22:03For goodness sake, they know how to make short crust pastry.

22:05They should do.

22:05I think where they could go wrong is making it very thick and too robust.

22:09But they make it too thin and it can crack easily.

22:13It's quite refreshing with a passion fruit and mango.

22:15But you can taste the chocolate.

22:17It's something you could finish.

22:18Easily.

22:19I'm trying not to because we have got eight more to deal with.

22:24I'm sorry.

22:24I could have another piece.

22:27Okay.

22:28I've made a pastry so many times for it.

22:29I can do this.

22:31I have no recipe for short crust pastry.

22:34I should do.

22:34I don't.

22:35Whatever.

22:36Sue me.

22:37We've got egg, butter, icing sugar and plain flour.

22:39And I don't know the ratio that we're meant to use for this.

22:43I'm having a bowl here.

22:44I've got no idea what I'm doing.

22:46So I've got a short crust recipe that I use.

22:48It's half butter to flour.

22:51The handshake kid.

22:52Not in this technical.

22:54You are the chosen one.

22:56Or Hollywood's chosen one.

22:57You can never wash the hand.

22:59And then when you get home tonight, it's a small taste.

23:01To achieve the ideal short crust, the bakers must avoid a host of pitfalls.

23:07You want to just add in enough water to bring it all together.

23:10Not enough water and the pastry will crumble.

23:13No, it's quite dry.

23:15Overwork it and it risks being tough.

23:18Okay.

23:19I just need to make this thin enough so I can spread it into the tart dish.

23:23Rolling also carries peril.

23:25I want to get my pastry cart thin.

23:27Good old tart.

23:28He's getting his hand shaped.

23:29Yeah.

23:30So I'll give you a hand shape.

23:31There you go.

23:32How does it feel?

23:33It feels all right.

23:34It's a bit wet.

23:35Too thin and the tart case could split open.

23:40She's breaking.

23:41What a time to be alive.

23:43But roll it too thick and the bakers risk serving a jawbreaker.

23:47I want it to be thick and crunchy.

23:51Please, Paul, Hollywood.

23:53Who would have thought it would be so important to get touched by one man that isn't Piers Lawson?

23:57Yeah.

23:57Okay.

23:58Right.

23:58Well, we've learned a lot about you today.

24:00I'm going to bake it blinds with baking beans.

24:05Just pour them in.

24:06These hold the pastry flat.

24:09I'm going to bake that full in 20 minutes.

24:11So I'm going to move on to making the ganache.

24:14Ganache is just cream on my chocolate so it's fairly easy, I think.

24:18The same amount of cream to the same amount of chocolate.

24:21Three to one I do.

24:22Three cream to one part chocolate.

24:26It's chocolate week so we should, in theory, have been looking up how to make ganaches.

24:31In theory.

24:32It's three parts chocolate to one part cream, that's it.

24:36I'm just worried about splitting my ganache and adding things to it, which is precarious.

24:41How long have I been whisking this ganache for?

24:45Shall I do this one?

24:47I'll have a little sleep.

24:48Okay.

24:49Bakers, you are halfway through.

24:52Panic.

24:52I didn't wake you up, did I?

24:54No.

24:54We're just taking the baking beans out and bake more for another five, six minutes.

25:02Is she quite pleased with that?

25:03Looking great, bumpy and lumpy.

25:05See how it goes.

25:06So I'm going to start making the jam.

25:08The bakers can now start on the elements.

25:10I'm not even weighing this, I'm just going to go rogue.

25:12That they think will complement their white chocolate ganache.

25:15I'm going to let the hazelnut crunch cool, and then I'm making my mascarpone cream.

25:20Saving out the pips.

25:21Use what you choose.

25:24For the basil.

25:25That might be too much basil, let's not do that.

25:27For if you choose and don't use, this will be a terrible time for thee.

25:33Doing a lemon curd, and I'm going to add some thyme into that.

25:37And we've got, what is this?

25:40That's a tiny, tiny bit of basil.

25:41Basil.

25:42Are you putting that in there?

25:43Yeah.

25:44Basil, look at it.

25:45Yeah, but that's to make the rest of it look better.

25:48Yeah, it's coming out.

25:50I think that's done.

25:51There's not going to be a soggy bottom.

25:53It looks short.

25:54I think it was too dry going in.

25:56I'll let it cool down in the tray.

25:58It's too thick, and it's cracked.

25:59I've got a bit of leftover pastry, so I'm actually going to make another pastry case.

26:04You have half an hour!

26:09That means I've got 20 minutes to cook me thing, coolly, get me fillings in.

26:14It's going to be tight.

26:15And to join the others, showing off their ability to decorate with chocolate.

26:20That's kind of like leaf, doesn't it?

26:21So does anyone call you Nadia?

26:23No, everyone calls me Nads.

26:24Nads?

26:25Nads?

26:25Yeah.

26:26You're making little Nads right now.

26:30What are the chocolate sets?

26:32That has not gone how I thought it would.

26:35It's time to build.

26:37This is my white chocolate ganache.

26:39I'm going to now put my creme pat in.

26:41Life's feeling better right now.

26:43This is my ganache.

26:45My new pie's looking, not bad.

26:47I whipped the ganache.

26:49I don't think it's as set as it could be.

26:51Pipe one line, maybe two lines of passion fruit gel on top.

26:54I'm just hoping it sticks together.

26:56I think I've probably got to bake it a little bit longer.

26:58Yeah.

27:02Wasn't cooked enough.

27:04How long do I have left?

27:06Bakers, you have ten minutes left.

27:09It's a good job I didn't throw this one away, isn't it?

27:11I'm going to have a layer of dark chocolate ganache and a layer of mascarpone raspberry cream.

27:17Honestly, this is laughable.

27:18I've got some shards.

27:20Shards for the top of my tart.

27:23When they're happy with the tarts.

27:26Boom.

27:28I need to carefully place them.

27:30There's nothing else I can do, kiddo.

27:32I need a cake lifter.

27:33On to the display stands.

27:35Bakers, you have one minute left.

27:45Oh, God.

27:46Oh, God.

27:48No.

27:52No.

27:54No.

27:57I can't believe that.

28:00I'm happy with that.

28:02Just doing a little garnish.

28:04That's a leaf.

28:06It's all about the garnish.

28:07Bakers, your time is up.

28:10Damn.

28:11Please come and place your tarts behind your photos.

28:19Well done.

28:20Honestly, it'll taste beautiful.

28:22Yeah, but it was in time.

28:28Paul and Prue are looking for beautifully decorated tarts.

28:31Well.

28:33Interpretations are interesting.

28:34With crisp shortcrust pastry and fillings that complement the set white chocolate ganache.

28:41Let's start with this lemon thyme curd with white chocolate shards.

28:46I do like the look of it.

28:47I think the shards, they look beautiful.

28:49It's a key lime pie.

28:52Yeah, it is like a key lime pie.

28:54It is delicious, by the way.

28:56But it isn't set.

28:57The base is good, though.

28:59It's nice and crispy.

28:59It's very crisp.

29:00It's nice and sure.

29:01Yeah.

29:02Pistachio and lemon.

29:04White chocolate and cream cheese.

29:06Passion fruit mousse.

29:07My God, it's got everything in there.

29:09The base.

29:10Wow.

29:10That is very thick.

29:12Tastes delicious.

29:14It's very loose as a mousse.

29:15And that is really thick.

29:18No, it's too thick.

29:19White chocolate tart with a raspberry cream hazelnut crunch dark chocolate ganache citrus garnish.

29:27It's very pretty.

29:29The raspberry and the hazelnut would have worked with a white chocolate.

29:31That does not.

29:33It was a white chocolate tart.

29:35And now it's a chocolate tart.

29:38Moving on.

29:38It's a whipped white chocolate ganache tart with a passion fruit and lime curd and topped with milk chocolate decorations.

29:46Slightly wilted chocolate on the top.

29:49You need to temper it properly and get them standing up.

29:52That pastry's been overworked.

29:53It's like rubber.

29:54But the flavour combinations are great.

29:56You can actually taste the white chocolate.

29:58This is a raspberry and white chocolate tart.

30:01This one looks a mess.

30:02Well, it's been dropped, hasn't it?

30:03Quite pale.

30:04Wow.

30:05So delicate, that pastry.

30:06Needed longer in the oven.

30:09I like the flavour combination.

30:10The raspberry is lovely.

30:11It's very fresh.

30:13It's not too sweet.

30:14Just a shame that the whole base is non-existent.

30:17Thyme.

30:18Thyme-infused white ganache tart.

30:20It's a lovely colour.

30:21Let's have a look.

30:24I think the flavour's alright.

30:25The problem is you need to have it with the filling right the way onto the top.

30:29I like the pastry.

30:31I think the pastry's nice, yeah.

30:33You've got blackberry and raspberry jam tart with a white chocolate ganache and chantilly blackberry cream.

30:39This looks like fortifications of a castle.

30:41Well done.

30:43It's under-baked, Jim.

30:45The colours I don't like, the textures I don't like, and the pastry's too thick.

30:48Otherwise, it's lovely.

30:50OK, moving on to the last one.

30:52So there's a white chocolate tart with a blackberry and basil cream.

30:57I think it looks nice.

30:58I quite like the pastry.

30:59Yeah, I like that.

31:00Oh, lovely.

31:01Snap is so nice.

31:03Basil gives it a very unusual flavour.

31:05The problem is it overwhelms the white chocolate.

31:08It's interesting, but it's not delicious.

31:10We've never done anything like this before, but I think you've all did a good job,

31:13and it's fascinating to see your interpretation of flavours.

31:16I really like that.

31:18Hmm.

31:18Brew and Paul will now rank the tarts from least to most successful.

31:22In eighth place, we have this one.

31:25Who is that?

31:26Nadia.

31:26You're a much better baker than that.

31:28This is like concrete walls.

31:30Yeah.

31:30In seventh spot, we have this one.

31:32Who's this?

31:33Ian.

31:34Pastry.

31:35Dropped it.

31:38Natalia is six.

31:39Toby, fifth.

31:40Tom, fourth.

31:41And Aaron is third.

31:43In second place, we have this one.

31:47Jasmine.

31:48The dark chocolate completely overwhelms the white chocolate, but apart from that, I thought

31:53it was absolutely delicious.

31:54So in first place, we have this one.

31:56You highlighted the white chocolate, which is what it was all about.

32:05A bit longer, that would have set.

32:06Well done.

32:08Absolutely overnight.

32:09And I needed that today, I think, to sort of give me a little bit of a boost.

32:13I just think I'm out my depth a little bit now.

32:15Fingers crossed I can have a better day tomorrow.

32:18Just the showstopper remains before Paul and Prue decide who will be this week's star baker

32:29and who will be leaving the competition.

32:31Welcome back to the temp, bakers, for your final challenge of chocolate week.

32:39Today, the judges would love you to create a spectacular chocolatey fondue display.

32:46Oh, I do like a fondue.

32:48You do like a fondue, don't you?

32:50I'm fond of a fondue.

32:51Are you?

32:52I am fond of a fondue.

32:53Shall we stop this right now?

32:54Yeah, let's stop.

32:55And that could go on forever.

32:57It could.

32:58The judges would like you to create a highly decorated chocolate centrepiece with an edible

33:04dipping pot that can house your chocolate sauce.

33:07Your showstopper should be themed and have a baked element.

33:11You have four hours and 30 minutes.

33:13On your marks.

33:14Get served.

33:15Bake.

33:16What's your wish then?

33:19Come on.

33:20Melt.

33:21No dilly-dallying today.

33:23We haven't got time for that.

33:24I'm feeling competitive today.

33:26Probably the most competitive I've actually felt.

33:28Today's showstopper challenge, our bakers have to produce a chocolate fondue design, really.

33:35The fondue will flow down a waterfall and then into a pond at the very bottom.

33:39Chocolate fondue is basically chocolate sauce.

33:42And then we need at least two treats to dip into it.

33:46These are Brazil nuts for my Florentines.

33:48They're really quick to bake.

33:49We want to see a major baked element in this as well.

33:53It could be a cake which could be part of the scene.

33:56It needs to incorporate chocolate and above all tastes incredible as well.

34:00I feel like I've had to get my engineering brain that I don't have out.

34:04What I'm looking for is something that turns out to show the skill of the bakers.

34:09I'm a chronically disorganized person, worried about all of it really.

34:14And is imaginative and surprising.

34:16So it's nutty, chocolatey, what's not to love.

34:19It could be amazing or there could be some catastrophic failures.

34:25Well let's hope not.

34:26What's that positive today?

34:29Morning Nadia.

34:30Morning Paul.

34:31Morning Fran.

34:32Tell us all about your chocolate fondue.

34:34I am going to make a scene from Ladies' Day.

34:37I'm going to do a pair of high heels.

34:39Oh wow.

34:40And a shoe box.

34:42And inside's going to be a hazelnut and chocolate tiramisu.

34:45What's it called?

34:46A tiramisu?

34:47A tiramisu?

34:47Oh, didn't even think of that.

34:49A tiramisu.

34:50That's what I get paid for.

34:51That's brilliant.

34:51The chocolate shoes will contain Nadia's hazelnut liqueur fondue.

34:57Savoy-ardy biscuits will go in the tiramisu and be used to dip alongside biscuits of chocolate and almond.

35:04You just want everything that is in your head to be portrayed.

35:07And if you do well today, you'll be fine.

35:11Good luck.

35:12Thanks Noel.

35:14This is going to be the hat.

35:15And then I'm going to do the shoes.

35:17And then that is the chocolate finito.

35:20Nadia's not the only one drawing inspiration from a staple of the British summer.

35:25It was going to be a copper pot on a butcher's block because I love to cook.

35:29Then I realised that it needed to be 30 centimetres tall.

35:32And I thought, I also love to camp.

35:34And when I say I love to camp, I mean I've been camping twice.

35:36So the camping stove was born.

35:40The chocolate pot will contain Toby's pistachio and amaretto fondue.

35:45To dip into it, graham crackers, marshmallows and churros.

35:48While a chocolate Genoese will be the main baked element.

35:52Have you prepped this all on time, all good?

35:54Just say yes.

35:55Yes.

35:56No, absolutely not.

35:57I have made all the items, but not necessarily...

36:00You've never put them together?

36:01Not entirely.

36:03And certainly not in four and a half hours.

36:04It's raining, so it's perfect weather for camping.

36:07Yeah, exactly.

36:08Good luck to you.

36:08Thanks.

36:10Toby's and the rest of the baker's showstoppers...

36:12We want it to be structurally sound.

36:14...all require chocolate components.

36:16So they're my chocolate rods that need to be joined together.

36:21I'm making the piano.

36:22While they begin to set, savy are the biscuits that are hard to do.

36:26They must crack on with their many baked elements.

36:29So this is my graham crackers.

36:31It's not going to lie, I've never made them.

36:34While Toby's trying something new...

36:36That does not look right at all.

36:38It's so wet.

36:39Leslie, what kind of cakes are you making?

36:41Chocolate.

36:41When we were kids, we used to go to the beach and collect rocks.

36:48And they had crystals in the rock.

36:50And in the sunlight, of course, we thought they were diamonds, didn't we?

36:53So I'm trying to incorporate a family favourite chocolate cake with happy memories, really.

36:58Isomalt will mimic the crystals of her childhood.

37:02Above, chocolate cups will allow the fondue to flow into an isomalt and chocolate pool.

37:08Melting moments, biscuits and profiteroles await their chocolatey fate.

37:12They was calling me techy-les last night at dinner.

37:16Techy-les?

37:17Yeah.

37:18The melting moments, by virtue of the name, if your chocolate's warm, it doesn't just melt away.

37:23When they're nice and cool, they do hold quite well.

37:25Don't make her nervous.

37:26I'm not, I'm just asking a question.

37:28Good luck, techy-les.

37:31I'm going on to my profiteroles now.

37:34I'm just cooking out the flowery taste.

37:37While Leslie hopes her chances don't melt away.

37:39This is going to be Glen Irish Chocolate Park.

37:42Ian's hoping to melt a special someone's heart.

37:45Don't tell anyone, but I'm planning on proposing to Derv at this place.

37:49I would never have applied for this if it wasn't for Derv.

37:52Yeah, she's the most important person in my life.

37:54Irish cream chocolate fondue will cascade down a modelling chocolate tree-topped mountain

38:01into a pool made from a giant bourbon biscuit sandwich.

38:05More bourbons and honeycomb rocks will be on hand to dip.

38:08Well, I'm excited because you might be proposing to your girlfriend at this mountain of love.

38:13So I was thinking, you need to practice this moment.

38:17Do you want to hold my wrist?

38:19And I'm holding that.

38:20You know what, Derv?

38:21Yeah.

38:21I've been thinking.

38:22It's been seven years.

38:23Oh, it has been.

38:24Seven wonderful years.

38:26Derv, love.

38:27Yes.

38:28Will you marry me?

38:29Oh, that's such a lovely ring.

38:30Yes, I will.

38:34Derv, you are in for a treat.

38:36You are going to have the best engagement.

38:39This is not ideal for neatness.

38:42Once they're properly moulded.

38:44I've cut the saddle into wedges because it's easier to bake them rather than one large one.

38:49This is the day for the graham crackers and I want to portion it out nicely.

38:52The biscuits can hit the heat.

38:55Hopefully they'll look all right.

38:57I'll check it at 16-ish minutes.

38:59So I'm literally going to bathe them like this on top of the glass bowl.

39:04I'm going in.

39:06Jasmine's chocolate bowls will be coated in milk and dark-tempered chocolate

39:10and moreto fondue will cascade from the top to the middle bowl

39:13while fruity financiers and chocolate brownies await dipping.

39:17A moulded chocolate treetop will provide additional height.

39:21I'm wearing chunky boots today so I have a bit more height.

39:23That's my secret.

39:24I slightly fear tall people.

39:28These are my critter old boulders that will build the island that I'm making.

39:32Tom's legs are quite something, aren't they?

39:34Tom, have a quick glimpse of your legs.

39:37And she's not the only baker with half an eye on Tom.

39:40Let's talk about this rivalry between you and Tom.

39:42What are you talking about?

39:43He's got two handshakes he's had not.

39:45How can we change this up today?

39:47Is this going to blow their mind?

39:49It's a grand piano.

39:51It's about this high for the stage of a biscuit.

39:54This is going to be amazing.

39:56Aaron's tempered chocolate grand piano will hold his sour cherry spiked chocolate fondue.

40:02Sable biscuits and five spice florentines will be primed for dipping.

40:06Do you play piano?

40:08No, but I wish I did.

40:09It's the reason why I'm doing this.

40:10It's the closest to a piano I can get.

40:12We need some music to go with us.

40:14Maybe I'll sing.

40:15God, I promise that'd be good.

40:17I'll hold you to that.

40:18Good luck.

40:19Such a delicate biscuit.

40:21It's broken quite a few times.

40:22But that's not going to happen today.

40:23With so many components to make.

40:27We've just got to move.

40:28Success in this challenge.

40:31180.

40:32Knife for the wee-wees.

40:33Might depend on how well the bakers.

40:35That's the brownies in.

40:36This is the financier mix.

40:37Can juggle.

40:38I don't know the signs behind this.

40:40It just goes big.

40:42How long have we got left now?

40:44Bakers, you are halfway through.

40:48Time is flying here.

40:51So I'm just putting my financiers in.

40:52And there's little margin for error.

40:55I've got a crack.

40:56We've all got a crack.

40:57If anything does go awry.

41:00You've got to pull this out of the bag today.

41:01Remember, we've done this before.

41:03Last week, come on.

41:04And if someone else doesn't do very well.

41:07Oh no, don't say that.

41:09It does feel a bit dense, but.

41:11I'm only joking, I'm only joking.

41:13But if it does go wrong.

41:17There are some rough looking tears on those.

41:20Yeah, just to say I'm nervous about their judging of the users.

41:22Accurate.

41:25Tom is making both chocolate profiteroles and eclairs,

41:28with Madeline's completing a trio of dipping treats.

41:31Moulded sea creatures will swim in a pistachio chocolate sea.

41:36You're making the actual ocean now.

41:38My goodness, that sounds wonderful.

41:40And these creatures are going to be in the bottom of the sea.

41:42Yeah, I grew up watching 10,000 Leagues Under the Sea.

41:44So this is that kind of evil, alien-y, squid, octopus monster.

41:49As Tom creates the dangers from the depths.

41:52Just such a mess.

41:54Oh, no!

41:56Natalia's more concerned with a threat from above.

41:58My inspiration is from the famous painting,

42:04The Last Day of Pompeii.

42:09Natalia's building Mount Vesuvius from puffed rice and chocolate cake.

42:13Lava red fondue will pour down the site collecting amongst the ruins of Pompeii,

42:18where shoe and cake boulders wait to be dipped.

42:20Boom, Mount Vesuvius.

42:24So, this is Channel 4, Lava.

42:26Oh, my, help me.

42:28I'm so sorry.

42:29I'm having a panic attack.

42:30Such a mess.

42:32My gosh.

42:33I'm going to have to have a shower.

42:36You ain't believe what's down here.

42:37No.

42:39This is like an episode of Hortons.

42:43I'm just smashing up my ice emote to make the crystals that are going in the front of the cake.

42:48All the bakers now have an epic build task ahead of them.

42:52It is like a labour to get it completely sealed,

42:54otherwise all of my fondue will just leak out.

42:57What is this?

42:59I'm just innocent.

43:00I can't possibly comment on what that looks like.

43:02I need to get all of these bowls covered in chocolate.

43:05How many times we've got?

43:07Bakers, you've got one hour left.

43:10It's looking less phallic.

43:12It's looking more tree stump.

43:13If loving chocolate is wrong,

43:15I don't want to be right, Noel.

43:17I don't want to be right.

43:19And for those hoping to de-mould?

43:21This one.

43:23A respectable fondue receptacle.

43:26A misstep now?

43:28Phew.

43:29There are some very small cracks we're not going to tell anyone about.

43:32Could be fatal.

43:35Oh my God.

43:38Whoa.

43:40It's just detached itself and cracked massively.

43:43They haven't worked.

43:44I'll have to do them again.

43:45Nothing like a bit of pressure.

43:47How are you?

43:48You're doing well, your massage is like this.

43:50I can always tell when things are not going that well,

43:52usually you turn up.

43:53They send me in.

43:54They work all the time at home.

43:56But how big your feet are?

43:58Tiny.

43:59I've only got the size three feet.

44:00No, you haven't.

44:01Yeah?

44:01Even at this late stage.

44:03My madeleines,

44:04they've not quite yet got the actual buns.

44:06Some items remain to be baked.

44:08These are the ones I'm actually going to dip in.

44:10Okay, it's all my sauce.

44:12And the bakers mustn't forget the all-important fondue.

44:15I'm basically going to just make it like I'd make a ganache.

44:17Which must be smooth.

44:18This is getting a bit chaotic.

44:20There's too many things happening at once.

44:21Pour easily.

44:22I hope it's runny enough that it will drip down.

44:24And celebrate chocolate.

44:26Oat cream, cream and white chocolate.

44:29We're just Irish-ing it up here, aren't we?

44:31Lovely bakers, you have half an hour left.

44:34It's far too tall.

44:37Surgery.

44:38So they won't feel in the stress.

44:40This is going to be so rough.

44:42Aaron, you're giving calm energy today.

44:44It's an internal implosion.

44:46Aren't we all having one?

44:48Timber!

44:49Well, Tom looks a bit stressed.

44:51Tom's hair has sort of gone out of control.

44:53I like it, though.

44:54I like that.

44:58It's so many things here, yeah?

45:01Look at this.

45:02So good.

45:04I am pleased how it's turned out.

45:06It's much better than when I did it at home.

45:09This is the hazelnock-anash.

45:11Oh, it's cracked.

45:13The sides are not sticking on very well.

45:17Are you getting on that?

45:18Really bad.

45:18Yeah, same.

45:19I've not started assembling at all yet.

45:22Those colours actually look real sick.

45:26It looks amazing.

45:27Like you?

45:28Oh, God.

45:29I don't want to keep touching it.

45:30I'm just going to leave as is now.

45:32My hands are just not even working properly now.

45:36That cake has definitely come out of it thinner than it did at home.

45:40Five minutes left, bakers.

45:42Five minutes.

45:44Okay, we can do this, yeah?

45:46I'm just going to do this sauce now.

45:48Hazelnut liqueur.

45:50It's good.

45:51I'm happy.

45:51Oh, it's just broken.

46:00Hopefully, this should just slide.

46:02How much time have we got?

46:03Do you have one minute left?

46:04At least I've got a hat.

46:09It looks absolutely terrible.

46:11It's an eruption.

46:14Oh, man, I'm going home after this.

46:16This is not an acceptable thing to serve here.

46:19Done.

46:21Bakers, your time is up.

46:25Guttered.

46:26Please step away from your chocolate fondues.

46:29That is absolutely incredible, mate.

46:32Looking at everyone else's.

46:34It seems like I took it in a wildly different direction

46:36than most people did.

46:38I've practised it so many times.

46:40The shoes just pop out.

46:41I can't believe that literally they were getting stuck.

46:46That was chaos, wasn't it?

46:47That was really stressful.

46:49Lie on the floor and look at this guy.

47:01The eight towering chocolate fondue displays

47:03will now be judged by Prue and Paul.

47:08Natalia, would you like to bring up your fondue show stuffer?

47:11You want a hand?

47:12Yes, please.

47:13Hi.

47:17Natalia, can you tell us all about your chocolate fondue, please?

47:20This is my Mount Vesuvius, the last day of Pompeii.

47:30Straight away, I think it looks amazing.

47:32I think you've done a great job with the landscape.

47:35It's impressive.

47:36My sauce is raspberry and white chocolate.

47:41Oh, my God.

47:42It's so good.

47:43Yeah?

47:44That's great, there.

47:46It's a perfect picture.

47:48Let's see if we can get in there.

47:49So it's a sponge with a black cocoa powder

47:53and passion fruit and mango court.

47:58Lovely soft cake.

47:59It's a fantastic flavour.

48:00Wow, thank you.

48:02Inside, Choban's passion fruit cream.

48:06Choban's good.

48:07The dip is delicious.

48:08The raspberry here is just the right level as well.

48:10It's delicious, Natalia.

48:12Well done.

48:12Well done, Natalia.

48:13Thank you so much.

48:22Construction is really solid, isn't it?

48:24It is.

48:24It's very good.

48:25We have a white chocolate pistachio

48:27with a touch of cardamom dipping sauce.

48:30Oh, that's very good.

48:31Look, oh, Lockie's coming up.

48:33Did he know he would do that?

48:34Yeah.

48:37We believe you.

48:38Let's have a little dip.

48:39So we've got some lemon madeleines there.

48:41They've not got that perfect hum.

48:43And these little profit rolls are filled with...

48:46The raspberry and hazelnut crampette.

48:48The filling overwhelms the fondue.

48:50It's not unpleasant.

48:51It's delicious.

48:51It works really well.

48:52But I'd like to have tasted the fondue.

48:54Thank you, Tom.

48:55Thank you very much.

49:00Yeah, I think it looks amazing.

49:02Will this work if we're going?

49:04I have no idea.

49:06It looks good.

49:07Oh, yes.

49:08Go on, Paul.

49:11Hooray.

49:14It's not going to go in the bowl.

49:15Oh, is it easy?

49:16There was a little bit of engineering there,

49:18which needed tweaking.

49:19Right.

49:20We've got melting moment biscuits

49:22with dark chocolate.

49:24Simple, but effective.

49:25Perfect rolls with a Irish cream filling.

49:30The liqueur inside with the cream,

49:31it makes it quite a grown-up fondue.

49:34Chocolate cake with a chocolate frosting.

49:38Quite dry, okay.

49:39And the buttercream is gritty.

49:41Okay.

49:42But your profit rolls and the biscuits are perfect.

49:45Thank you very much, Leslie.

49:47I love the look of this piano.

49:55It is incredible.

49:56I think what you've done is very special.

49:59Really shiny.

50:00It's beautiful.

50:01The sauce is a cherry chocolate sauce.

50:03Florentine's are Chinese five spice and black sesame.

50:06I've never tasted a florentine like that.

50:09What is really good about it is it's not too sweet.

50:12The violins are a cocoa salad biscuit with orange.

50:16That's a beautiful chocolate biscuit.

50:18It's light, buttery,

50:19and I do think the fondue has got a lovely kick to it as well.

50:22Thank you very much.

50:23It looks like somebody's straight out of Lord of the Rings.

50:33They're good.

50:34Yay.

50:35Very good.

50:36That's amazing.

50:37It's really clever.

50:38There are bourbon biscuits,

50:40stepping stones,

50:41and there's a white chocolate coffee ganache in the middle.

50:44You've got lovely little biscuits.

50:45Very nice ganache in the middle.

50:47And there's chocolate coated honeycomb rocks.

50:49I think it's lovely.

50:50The liqueur in there is punchy,

50:52and it carries through to the chocolate

50:53and the honeycomb as well.

50:55Thank you, Ian.

50:55Thank you very much.

50:56It looks really impressive.

51:04It's very jasmine.

51:06It's an amaretto chocolate sauce,

51:09and then the financiers,

51:10half of them have pear in them,

51:11half of them have a raspberry in them,

51:13and then a chocolate brownie.

51:14I'll try one of the financiers first.

51:17That's the pear one.

51:18First it just tastes like a financier,

51:20and then suddenly there's this little explosion of pear.

51:23Let's try a little brownie.

51:25They've got white chocolate chunks in them.

51:27Nice and crunchy, soft and gary on the inside,

51:29but it's just full of flavour.

51:32Oh, yeah.

51:33I love the biscuits.

51:34It's really crunchy.

51:35Honestly, Jasmine,

51:36that's a really excellent display.

51:38Looks lovely.

51:39Everything tastes wonderful.

51:40The texture's right.

51:42On your way in.

51:42Oh, my goodness.

51:43Oh!

51:49I've got a handshake.

51:57I think the tempering of your chocolate is exceptional.

52:00It's so shiny.

52:02It's a shame it's broken apart quite a bit.

52:05Great consistency.

52:06And these are?

52:08It's Saviardi biscuits and hazelnut liqueur

52:10and a hazelnut chocolate sauce.

52:13Needs a longer bake.

52:14It's a bit soggy underneath.

52:15There you go, Prue.

52:16They are chocolate and almond flavour biscuits.

52:19I think the biscuit's delicious.

52:21Really nice.

52:22Really good.

52:23Oh, I see.

52:24Wow.

52:25Wow.

52:26It's a chocolate and hazelnut.

52:28Tell me so.

52:30Mm, that's delicious.

52:31It is a shame because I know you wanted to push this

52:34and show us what you could do.

52:35You got halfway there and just ran out of time.

52:38Yeah.

52:44I'm impressed with the sauce

52:46because it's very fine, very thin.

52:48The dipping sauce is a roasted pistachio white chocolate sauce.

52:53And you have churros just lightly dusted in some icing sugar.

52:56You've over-fried them.

52:59Let's try the...

52:59It's a graham cracker.

53:01They're a bit hard.

53:05Well, the actual dip is nice.

53:07I just want to see what this cake is like.

53:10Wow.

53:10OK.

53:11It's a pistachio genoire with roasted pistachio

53:15and white chocolate ganache.

53:16It's bone dry.

53:17And I really don't like the flavour.

53:19Overall, a bit disappointing.

53:21Thanks.

53:22Thanks, too.

53:23Cherry stoppers like that

53:24just make you feel a bit out of your depth.

53:25A little bit.

53:27No-one else has really been as dodgers as me.

53:29I'm, like, surviving.

53:31Doing simple things and doing them well

53:33is really paying off.

53:35It looks great.

53:36Thanks.

53:37I always feel like I'm very, very close,

53:38but they'll never quite nail it.

53:41PHONE RINGS

53:42How many handshakes have we had now?

53:48Two this week.

53:49Two this week.

53:50I can't believe me.

53:50Is this so good?

53:51I know, it's going to stop.

53:51I think Jasmine did a great job.

53:53I thought that was spectacular.

53:54It was quite adult, wasn't it?

53:55Yeah, her and Tom, actually.

53:57Tom's did a great job as well.

53:58Aaron has another one.

53:59His piano was just amazing.

54:02And those sablé biscuits were delicious.

54:04He must be in line for Starbecker, surely,

54:06because he's had a good week altogether.

54:08I agree.

54:08I think Aaron is in line for Starbecker.

54:09I'd say Tom is there again,

54:11and I would say Jasmine is there again.

54:14I know you said he was disappointed by Toby's.

54:16Cake had no flavour.

54:17It was quite dry.

54:18Is he in trouble overall?

54:20And in the same breath,

54:21and Eddie's had a terrible week.

54:23There were issues with the books.

54:24There were issues with the shoes.

54:25She needed to do tremendously well to save herself,

54:28and she needed Toby to do badly.

54:31Yeah.

54:31Have you enjoyed Chocolate Week?

54:33I have enjoyed Chocolate Week.

54:34It's my favourite week.

54:35Did you know I'm 90% chocolate?

54:3710% bitter.

54:38I used to be the Milky Bar kid.

54:40Did you?

54:41I thought you still was.

54:42LAUGHTER

54:43Prue and Paul have decided

54:47who will be today's Starbecker

54:49and who will be leaving the competition.

54:53Well done, Bakers.

54:54You survived Chocolate Week.

54:56It was amazing.

54:57Luckily, I've got the great job this week

54:59of announcing which one of you

55:01is this week's Starbecker.

55:04The Starbecker this week is...

55:08Aaron.

55:10Oh, my God!

55:11Yeah!

55:12Oh, my God!

55:17Well done.

55:18Sadly, I've got the horrible job

55:21of sending someone home today.

55:24The baker leaving the tent today is...

55:28Beautiful Nadia.

55:33Oh, my God.

55:37My daughter said,

55:39Mum, you're good at baking.

55:40You should go on that.

55:42And I didn't think anything of it.

55:43I just did it.

55:44It must be your best friend.

55:45Have you had a good time?

55:46Yeah, that's all.

55:47I've had the best time.

55:49I've made some amazing friends.

55:50It's been unreal.

55:53Oh, Nadia.

55:53I'm so sorry, darling.

55:55Oh, no.

55:55I'm so sad to see Nadia go.

55:58She just didn't quite do enough to save herself.

56:02That piano was good.

56:03It's been amazing.

56:06I am elated.

56:11Get used to this stuff, Baker feeling.

56:14It feels nice.

56:19The secret to win Bake Off is about consistency,

56:21and Aaron was the most consistent over the three challenges.

56:25I said the piano.

56:25His piano is one of the best things I've seen in chocolate for a long time.

56:29Yeah, I feel like I dodged some bullets.

56:33My thoughts before today were,

56:35don't we need to practice too much for next week?

56:37But, oh, yeah, head down time.

56:40Next time, it's pastry week.

56:43Make that pastry flakier than my ex.

56:46With a perilous plait in the signature.

56:48It's pretty real.

56:50A picnic classic in the technical.

56:52I feel sneaky to hide an egg in a pie.

56:55And a stunning sculpted showstopper.

56:57This feels like the most intense thing I've ever done in my life.

57:00Building precarious pastry pressure.

57:03It's broken.

57:04What do you fear most in the world, Tom?

57:06Structural pastry.

57:07Structural pastry and poor Hollywood.

57:10Are you a star baker in the making?

57:12If you'd like to apply for the next series of Bake Off,

57:15visit channel4.com forward slash take part.

57:27See you next time.

57:32Bye.

Category

Transcript

Be the first to comment

Recommended