- 12 hours ago
The Great British Bake Off – Episode 6
Category
🎥
Short filmTranscript
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
13:46it's done it's all done it's all done it's all done it smells delicious isn't it
13:54yeah it does just gotta wait and see
14:10i'm happy with it feels like an achievement now i need paul to put me back in my place take me down
14:14it's judgment time for the baker's savoury pastry plats
14:20i love the look of this thank you gorgeous color good structure to it as well the cranberries you
14:32mixed in with the sausage meat then you've got the gooseberry compote a layer of onions and
14:36then the mushrooms at the bottom i really enjoy that the interior is lovely you do get everything
14:41in there it'd be nice if the pastry's a little bit thicker to give you more flake that's my only
14:45gripe leslie that gooseberry layer is a little bit of genius because it just lifts the whole thing
14:51it's an enhanced family pie thank you i love the color i think the design's good you've lost a bit
15:04there was split and broken let's have a look yeah it is a pork meat sausage roll with fermented chili
15:09and soybean flavors inside the flavor's lovely and i think texture's good i like the flavor i think
15:16spice levels and the seasoning is all good i don't like your pastry though it is underbaked you have
15:21got lamination but then it's lost with the moisture yeah yeah fair enough thank you tom great thank you
15:25guys
15:32it's very beautiful to look at i love the bake on it you can see the lamination it's mostly covered but it
15:37is so neat you get away with that well if only sausage rolls tasted like that i need more sausage
15:44rolls i really like that because it's balanced the spice level is spot on you've got something that's
15:48very good actually it works beautifully as a whole i really love it i can't stop eating
15:54thank you
16:00i like the look of it it could have been neater on the plat number one number two need a much stronger
16:05color oh look there's the garlic butter inside it yeah it's licking
16:11the pastry has got good flavor but it's underbaked yeah because it's got so much liquid in you almost
16:19have to over bake it because you know down at the bottom yeah it's going to get a bit soggy flavor
16:24wise though i like it i just think the pastry and the overall setting has a really thank you so much
16:29you've got some lamination although a full-blooded puff you'd expect double that right you've lost
16:41that definition of a plat totally but i like the color let's have a look shall we so the flavors inside
16:46are chicken bacon leek and cheddar you could sort of get a bit bored with that quickly the pastry's
16:55got some rise not enough though i would have liked to see a little bit lighter a bit more flake
16:59right okay i'm going to taste lovely i could obviously eat more with it than ball and it's
17:03very nice with the cranberry should have put some inside shouldn't i actually you should have yeah
17:12i like the idea you've got some lamination there but it's a bit uneven with the color yeah
17:17the filling is slightly loose it's a virus too of course it's loose
17:21the tofu sort of lost in there that's fine but there's not much flavor to it you need more of a
17:30punch to that to make that work i think it's absolutely delicious lovely lamination
17:35all these vegetables and all together and the tofu absolutely delicious we could go couldn't we
17:40that's a really good thing
17:41thank you you've absolutely smashed that well done sweetheart
17:51that plating is fantastic really really good that is a beautiful piece of pastry
17:56holds together beautifully well is that for me thank you so much
18:03delicious yes it really is delicious wow that's beautiful there it's really good the heat is
18:09spot on the pastry is lovely but it's slightly under baked that's that's the annoying thing about it
18:15it's holding well full of flavor platen's good stunning well done just delicious you have done
18:20to make a proud i love that i'm having that for my lunch well done thank you i want you to keep me
18:25this bit for my lunch keep me that bit thank you cheers guys thank you
18:35five more minutes could have been the difference between a handshake and now i really liked it yeah
18:38i feel good i feel good considering i was told it was an impossible task i think the pastry actually is
18:42not too bad if i was to do this again i would absolutely put the cranberry sauce inside live and learn
18:47i was really pleasantly surprised they said the flavors were spot on i feel like i did help on
18:52proud that's probably one of the most negative bits of feedback i've had but equally totally fair
18:58and just good things that i can now take into the next bake more than anything i'd just like to be
19:02toby in the technical and then we can just go home happy to be honest
19:06the bakers were able to practice their pastry plats but they have no idea what awaits them in the
19:19technical challenge bakers it is time for your technical challenge this one has been set by the
19:25pie piper himself mr paul hollywood oh any beautiful words of wisdom that can come cascading out of your
19:33filthy pie hole you have to be neat and precise for this recipe to work properly well that's cleared
19:40that up as ever this challenge is judged blind so judges it's been a pleasure not a chore so for
19:48this challenge paul would love you to bake his take on the classic the gala pie why is it called the
19:54gala pie because you're eating them at the bingo knoll that is an historical factor the judges would love you
20:00to make a spectacular rectangular pork pie made with a rich hot water crust pastry also you must have the
20:10classic line of eggs going through the middle you've got three hours for this on your mark get set
20:19i don't know what it is my reaction is a shock everyone has the same ingredients and a very basic
20:27recipe from paul i've never made hot water crust and i've never made a pork pie at least i know how
20:32to boil eggs i would never eat one but i would love to go to a gala i doubt that they'd serve this
20:37at the met gala paul it reminds me of going to my nan's used to love a gala pie it's a classic pastry
20:44filled with meat with eggs in the middle and then we've asked them to make a piccoli lily now the hot
20:49water crust pastry is fairly straightforward made with lard and hot water but you've got to get the timing
20:54rise half an hour try and get as much color as possible then you drop it down for an hour too
20:58hot it collapses too cold it cracks yeah what's going to be fascinating for me is are they going to
21:03remember to put that hole in the top because meat creates steam and it needs to go somewhere if they
21:08don't it's going to blow and the filling will just pour out i must say this one is really beautiful because
21:13it's very evenly colored all over you want a golden color like this they've got to decorate the top as
21:19well with these beautiful leaves okay i'm going to cut you a wedge it looks over-fashioned and i like
21:25the fact that it looks really cooked but pink that is delicious you know it's got such a depth of
21:32flavor to it coming from the season and the meat and the egg it really tastes meaty it's like the best
21:37pork sausage my husband loves a gala pie but i wonder if it's more the older generation who eats and i
21:43have a class myself in the older generation as well first thing on the method is prepare the pork
21:50filling put some bacon some shoulder and some loin 50 grams of each and then i think this is the minsa
21:56i hope this is the minsa this is the minsa let's do this i've never used this before i don't even know
22:03if i'm doing this right it's like a horror movie no idea what the texture is supposed to be hello how
22:08are you um yeah you're struggling with meat yeah you haven't touched meat for eight years i look
22:15like a vegetarian without being one genuinely would have assumed as well i've got vegan vibes
22:21right mincing done i'm adding all the other different flavors in now brown nutmeg fine salt
22:27and one tablespoon of finely chopped sage have you ever made a gala pie no maybe you did once in your
22:33sleep maybe i did do you used to sleepwalk when you were little once i remember waking up somewhere
22:38random 70s 70s the feeling is done for now make the hot water crust pastry this is the flour for my
22:49dough there's butter my lard is boiling i wish i could dissolve this lard boiling water gives hot water
22:56crust its soft pliable texture it's almost like a warm play-doh type texture but the longer the bakers
23:04handle their dough the cooler it becomes and the greater the risk it will tear if it gets too cold
23:10it starts to dry out and crack a little bit so i'm just going to roll it i need to just hurry up with
23:16this i'm sort of wanting not too thin but thick enough to hold all the filling without bursting
23:23i think it's done how do you line it in like this
23:26i don't want it to be too thin you want stability you want strength like theresa may
23:35wasn't that a great time for the country this is a nightmare how's your gala pie hot water
23:40crust pastry is just not for me fair enough i was just at paul's cabin and he was eating your jamaican
23:46platy and then he didn't have his real lunch what was his real lunch jack potato i'd eat your beef
23:51plastic any day we're still talking about the plot yes we are ad filling including the traditional
23:57line of boiled eggs so the eggs have to go through the middle feels sneaky to hide an egg in a pie
24:03right it's full of meat top with a cream to bear straight leaves how does one crimp a pie crimpy
24:10it's giving crimp i have no idea how to crimp the top of this i don't know where the crimp is meant to
24:16be tom when was the last time you had a good bit of pork pie actually i had some of toby's
24:20pork pie yesterday did you you're off playing golf how was it uh smaller than we expected
24:27wow just going to do my decoration i'm going to cut some leaves make it look pretty
24:34nine leaves on there three of each i felt like it was enough to look decorative so pretty that looks
24:40absolutely incredible it looks like you've got a hedge growing out of the top of it thank you
24:46i don't think it needs an air horn but maybe it does pork pie has a hole in the top
24:50it's going to make two to let the steam escape venting the steam producer their gala pies bake
24:56is crucial i want it to look really nice but do i want form over function yeah it's having one hole
25:01without somewhere to escape their pastry will become soggy i feel like something's missing
25:07or worse still it will rupture i didn't put a steam hole on i think it's going to be okay
25:12i don't have it i just put it like this
25:17turn it in let's see how long it needs to bake for it says bake reducing the oven temperature part
25:24way through what part who knows can i just say something now you are the apple to my pie
25:36fakers you are halfway through oh that is stress inducing make the pick a lily pick a lily no idea
25:46what a pick a lily oh it does sound quite english pick a lily pick a lily salt the sharp cauliflower
25:52beans and courgette leaving to stand before rinsing tip 50 ml of the vinegar into a small bowl add the
25:58mustard powder flour and mix to a paste it's really yellow i've never heard of pick a lily and i'm 52 i'm
26:04embarrassed it's quite shocking you've never heard where are you from saturn that's why let's have a
26:11look just don't know how long to make it before tomorrow reduce it i can't remember what time
26:15i put mine in but i've turned it down to 160. i've not turned down my temperature yet i'm going too soon
26:21how long have we got left bakers you have one hour left so beautiful i just turned the temperature down
26:30smells extraordinary over it what is it pick a lily i thought that was a made up thing feels like
26:35something you might have had just after the war it's in short since we're conkers going i'll go
26:41and give us a bit of pick a lily right let's check we're looking for 75 internal temperature
26:49it's still got a couple degrees to still go up i'd much rather overcooked than undercooked it's cooked
26:53but it's the pastry cups all right are you taking this out
26:59i'm going to trust my guns i think i'm going to give you five more minutes
27:03i don't know what to do help me just don't wait and give you put your head back
27:07bab how long have we got a right for this thing until it's done all right get off me yeah
27:15bakers you got 15 minutes left oh my god
27:18coming out this is my moment sad it's not more brown if it's remotely underbaked i lose it's above
27:2680 the whole way through so that's cooked oh my gosh chills are running out of the bottom what
27:35i'm gonna just go out and say it's done gotta let it cool now and then take it out and fry
27:39you stay together because you've got five minutes left oh my gosh how does one take it off the thing
27:48i can't even get it off
27:51so these lifts up i'm terrified bottoms off so you sort of lift the sides out i don't know i can't get
28:00by that oh god it's leaking i hate poor pies god my heart is racing this honestly is like a puzzle
28:09baker's you've got one minute left why is this so hard to come up hey it's off a bonnie pie
28:21but it's out and it's standing bakers your time is up please bring your gala pies
28:27down to the table and place them behind your photographs tom your color is pain
28:40it's time to welcome back our lovely judges hello paul and prue are looking for a golden hot watercross
28:48pastry and a perfectly seasoned pork and egg filling let's start with number one
28:56this one's not too good this is underbaked first got no hole yeah steam will not have escaped i wanted
29:02it flooded with leaves with one hole stuck in the middle let's have a look thin pastry the eggs bang in
29:08the middle the egg spots in the middle which is good looks quite overcooked that doesn't it
29:13that's got nice flavor yeah the flavor's not bad piccoli cauliflower's quite big good sharp vinegar
29:19moving on to number two this is if two different people have crimped it one on one side and one on
29:24the other yeah there is a little hole could have done with more leaves egg looks good the pastry is
29:29delicious pastry is nice and thin get that bacon coming through in that one as well piccoli looks nice and
29:34small parts quite sweet that one i quite like the look of this one it's well baked but this is what
29:40happens when you don't have a hole in it the liquid has to go somewhere the pastry's lovely it's neatly
29:45done to the egg is in the middle to do with a bit more seasoning the piccoli's are all different but
29:50they're all delicious this is kind of a mess yeah wow look at the amount of liquid coming out of that
29:57pastry's a bit thin yeah but good flavor on the meat you get the pork and the bacon in that one moving on the
30:02the crimpin's not bad at all pastry's robust it has got quite a few holes so it should be all right
30:08the eggs in the middle it's got a nice flavor to that isn't it it's very nice well lovely
30:14this i like but the leaves are too small i don't mind that but there's no hole that's where the steam
30:19has got stuck but that's quite soggy inside which is a shame soggy outside as well it certainly is it's
30:25a bit sporadic with the leaves there is a little hole in the top there it looks lovely though that pastry
30:30quite thick and it's gone really soggy again it's quite salty it tastes like bacon this is delicious
30:37very crunchy it looks nice small pieces in there okay this is going to be interesting the judges will
30:42now rank the gala pies from worst to best okay in seventh spot we have this one whose is this it's mine
30:50our pastry was really thin yeah sorry in sixth place we've got this one tom didn't look so good
31:04and the pastry's a bit too thick but it tasted great natalia rispy toby's fourth and leslie comes third and
31:12in second place we have this one and this looks really lovely uh the only complaint that i have is
31:19the crimping it's a really good gala pie and in third spot we have this one jasmine
31:28overall you ticked all the boxes you had the holes in the top you had the leaves neat crimping so what
31:32though the 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 first place the pastry was thin the egg was in the
31:42middle there was crimping but it was still poor i would not be going to a gala after eating that pie
31:47today is arguably the worst day i've had in the tent but everything's to play for tomorrow
31:51i've just got to come in and do my best
31:53let's go let's go i bet you two are loving pastry with a little bit of savory thrown in as well
32:04it's a bit of a treat you say that right you barely nibbled at anything yesterday you were like
32:10he's on a diet i think he was the pork pies you didn't want to look like a pork pie did you
32:14call can we talk about aaron's i just love that why didn't you give him a handshake aaron's is a bit
32:22underbaked they need a little bit longer yeah but does it really really matter i mean you had
32:26it for your lunch you know why we're here it really really matters it's pastry week you have to say at
32:31this point jasmine is pretty consistent yes and has been for a few weeks she's got the potential to go
32:36all the way yeah but you'd also have to throw in leslie she's been consistent so far it's all
32:41dependence on the showstoppers so the danger zone are we saying tom yes we're usually talking about
32:46tom up at the top i know it's crazy but the pastry wasn't right we're getting to the point where any
32:52mistakes now you start dropping away proof of point is natalia last couple of weeks she's struggled
32:56she really has to do well today she's got to be on point no mistakes just bang on the bottom you
33:01know this is the bake-off you never know what's going to happen i mean i could go next week who knows we
33:08can all dream that hello bakers welcome back to the tent it's time for your pastry showstopper
33:20challenge paul and prue would love you to create a visually stunning sculpted tart you can use any
33:26style of pastry but the judges will be looking for great flavors and great textures your tart should have
33:32a decorative theme and have a beautifully sculpted pastry now if any of you have forgotten what a
33:39visually stunning sculpted tart looks like here's allison with a quick reminder
33:50we're a bit worried that that joke appears to be a bit sexist so we're going to flip it now
33:54for those of you who have forgotten what a visually stunning sculpted tart looks like here's
33:59a proper model hey who wants fruit for those of you who have forgotten what a visually stunning
34:15sculpted tart looks like here's the dame with a reminder
34:27oh my god paul's gonna do this one
34:35ah you have four hours on your mark get set bike oh my gosh i'm gonna do three batches of pastry
34:46you have to make so much because of the sculpture there's definitely going to be some nervous moments
34:50in this what i found with this one in practice is that time can just absolutely run away today showstopper
34:55challenge is a highly sculpted decorated tart and we want a bit of a story behind this we're digging
35:01around in the baker's lives here and being a little bit nosy i don't really want to say it on
35:05camera because i am admitted to something that has been a secret for years the whole construction
35:10has to be at least a foot high we're not allowing them to make the structure out of anything else
35:15other than the pastry that they're using for their tart great it is going to be really wobbly when i
35:21assemble but i've made a load of dowels out of pastry for this which has worked every time i've
35:25practiced it hopefully it will work today a sweet tart is all about one hero flavor with several other
35:31textures backing it up the bakers could use anything but they must all balance together
35:36they're very like whiskey for me it's about design it's about engineering it's about a bubble baking
35:40quality we've got some amazing bakers in the tent and they've got to be able to bring that artist
35:45skill to make their sculpture tart look incredible morning tom what have you decided to do for your
35:53sculpted tart i have decided to make four in a row in tart form i love that so the flavors inside are
36:00inspired by my danish granny's roots and it's reese alamond which is danish rice pudding right
36:06incredible dish yeah so 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
36:17crempat there will also be another game to play there'll be a lot of sliced almonds in here and then
36:22there will be one whole almond in if you get the whole almonds in your serving you win a prize this
36:29is your sort of thing but today you've got it all to play for so do what you're good at what am i
36:33good at everything you're gonna bake it okay i'll go with that and tom is not the only baker taking
36:40inspiration from their grandparents if you translate my grandparents to them it will be like a swan and
36:49my granddad passed away so my touch dedicated to them natalia's tart of raspberry jelly pistachio
36:58praline and creme diplomat will be topped with her tribute to the love between grandma
37:03and granddad swan i have rolled so much pastry over the last 48 hours whichever pastry the bakers
37:25choose for this challenge it needs to have a melt in the mouth flaky texture pasteurized we're just doing
37:30a sweet short crust pastry because i wanted to hold a shape properly yet also be strong enough for
37:35their sculptures to not collapse on the top below it's structurally sound enough to use it for this
37:40but it's still nice to eat so my talk's called nobody gnomes it's based upon a story with me and my
37:47friend whoever used to move her mom's gnome around her garden so i think she's gonna find out which
37:53sure she says that it was eventually me you're in trouble mate you really are she's scary as well
38:00this time aaron has moved his friend's mom's gnome onto a bridge atop a tart filled with jasmine
38:06rice custard ginger jam and a peach gel topping and how fast you're going i'm a bit stressed today
38:12they loved your cigs so you're all right i don't know that poor pie was dire when it's war food
38:17didn't it in 1950s children in short seats don't they and lard sandwiches because everyone's quite
38:24healthy now if you went up to any gen z and went do you want a pork pie with egg running from it they'd
38:30go trauma i am making a roller coaster tart i used to work at a theme park and there was a goat called
38:40millie i spent like a whole summer trying to tame this goat one day i thought i had done it and then
38:45she took like four steps back and just ran me in the knee so yeah this is an ode to millie
38:50millie the goat will have her own hut beneath toby's roller coaster which will be plummeting
38:55towards a tart of burnt honey custard blackberry reduction and a mascarpone chantilly
39:01i love the flavor it just sounds amazing but structurally is it going to be it's been through
39:05many versions of this so it started as a loop and loop then i went for a curve but eventually i just
39:10settled on it's a straight dive that's a good idea exactly you do realize that when a goat rams you
39:18that is actually a sign of affection really no i'm only joking it didn't feel like it absolutely hate
39:24this is my cherry compote there's cherry lemon juice sugar kish offsetting any acidity and sweetness
39:30within their chosen flavors will be crucial to the baker's chances of success burnt honey custard it is
39:36quite sweet so that's why i'm doing the blackberry reduction to like cut through it a little bit i
39:41have a secret and in an attempt to strike the right balance raspberry flavor natalia and aaron
39:49few drops i think have opted to bolster their flavors even further that's jasmine extract i still
39:55wanted to be a flavor they can identify against the tartness of the peach and the warmth of the ginger
40:00and for her tart fillies i've poached hers in a load of orange juice lemon juice and almond liquor jasmine is
40:06borrowing another trusted family recipe my cousins have a garden with pear trees and apple trees and
40:11one of my cousins always makes this tart so this is my take on his chocolate pear frangipan tart
40:18jasmine's poached pears will sit between layers of chocolate frangipan beneath a pear tree
40:23blossoming through chocolate soil you've got star baker written all over you whoa whoa can you just chill
40:29out please i've got a massive to-do list look at your handwriting you really are going to be a doctor it's not
40:35that bad poach pity party chloe frangipan choco frangipan make lobsters make make jesus i'm not
40:42making and then it just says soil it's a beautiful poem good luck so 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 with a
40:55game like four in a row you are making a lot of holes in a piece of pastry and that can be a bit scary
41:00just a bit unnerving but aaron's bridge this dough feels very soft is already at the risk of collapse
41:07i'm not confident i've made this dough right i've put an egg white in it which has made it a lot softer
41:12than the one i've used for my tart i think i'm gonna have to do it again shall i do it again yeah i need to
41:19do it again hopefully i can get this done in time
41:26makers you're halfway through you've got two hours left is it four hours today yeah four and a half
41:31hours four i thought it was four and a half hour challenge i mean it's not it's four which isn't
41:38great so i just need to hurry up no what are we meant to do next don't know what about if we put that in
41:43there i know i'm gonna blind bake this before i put the filling in so it doesn't get soggy this is
41:51that stage where there are so many things going on as well as their blind bakes the bakers need to
41:57start getting their sculpted pastry in the oven need to get a minute bomb isn't stressed i just need
42:02to make up some time with the new shapes and finish off their fillings when their tart cases come
42:07out this is a whiskey cream that's going to go on top my pecan pie and for their flavors two of the
42:13bakers have plumped for the same pie pecan pie is a massive favorite and then i've got the bee thing
42:20going on my little granddaughter mabel she loves bees so it's a little homage to her leslie's pecan pies
42:27will be glazed with honey for our pastry bees and stacked on top of each other with decorated honeycomb
42:32pastry shapes i'm using short crust pastry and it's quite robust so fingers crossed it'll hold up
42:39and he gets quite a lot of these stacked together and ian will also be hoping his pecan pie isn't
42:45positioned precariously so this is going to be the story of how the giants causeway in the north of
42:50ireland came to be so it's going to have the giants finn mccool and ben and donner chucking rocks at
42:55each other the story is finn thinks scottish giant is too big for him to beat so he dresses up as a baby
43:00and the scottish giant comes over and is like that's a big baby if that's how big the baby is
43:06how big's finn he is so terrified he runs away all the way back over the scotland brilliant
43:12eames giants will be throwing pastry rocks to create the giants causeway on pecan
43:17walnut and irish whiskey tarts topped with whiskey cream sounds great you're particularly good at the
43:23painting decorating making it look pretty i love the idea of the shanty cream and we're getting a good
43:28mighty whiskey in there yeah yeah so that timer is for this little base okay so many things going
43:36in and out the oven today boosh boosh boosh i wanted all of these baked by now it's gonna be tired but
43:41i might be able to pull out the bag she's got to concentrate on millie for now everyone's gonna
43:44panic today aren't they yeah gotta move fast today why it's pastry pastry's tough you know and also
43:50when you're talking about structural pastry what do you fear most in the world tom structural
43:54pastry pastry and poor hollywood you need to get out more yeah i know
44:01bakers you only have one hour left oh my god fun and games my tart's going in put the pears on and
44:09then the frangipan filling on top i'm just adding my custard to my tart
44:1730 minutes shapes in the oven as well i want time for my shapes to cook and i'm worried that they're not
44:23going to be cool enough for me to assemble i might just have to be a bit anemic i need to start putting
44:27stuff together starting to assemble let's do this now you're doing a little bit of painting with our
44:34leslie look what do you reckon stunning i'm absolutely that's better than mine you can do the rest if you
44:38like you've got to have a really good day today but that is by far the messiest one i've ever done
44:44wow who are those guys i love them two giants who's that little bubba one of the giants dressed up as a
44:49bibby what a sentence i'm gonna pipe this on i've not got that long to let it set toby do you reckon
44:57you're gonna get it done in time i have absolutely no idea at this stage i've got to like build loads
45:01of stuff okay we'll go for it yeah my tart should be coming out of the oven let's take it i'll take my
45:07tart out how long do we have bakers you have 15 minutes left i'm gonna have to do a lot in 15 minutes
45:25you can do a lot in 15 minutes yes
45:28i want longer but i'm just gonna risk it if you get the whole almond you are the winner pretend
45:36you only saw one going in okay we're starting to build the scene that's the word about everything
45:42i have no time oh i need to bring it all together i'm so behind leslie looks gorgeous every time the
45:48floor moves it's wobbling oh this is so stressful i need to stand it up so a little prayer okay how
46:00long do we have left bakers you've got five minutes left whoa doesn't feel like enough time
46:08my chocolate sauce is kind of hot but i might just chuck it on you know what i'm just gonna stand it up
46:12this breaks i'm screwed oh cool thin mccull no matter how stressful it is you can always hit
46:18ian having a nice time i'm always rushing at the end of a showstopper but this one feels extra rushed
46:26it's broken bakers you have one minute left squeaky bum time it's up please wonky
46:39panic moment oh i'm so down to the wire this is the tightest i think i've ever been
46:46it's gonna have to go on it's gonna break i 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
46:55bakers your time is up please step away from your showstoppers you've done everything that you can
47:08well done bakers it's on oh please don't fall now oh my god that is on the lean big time
47:25the baker's sculpted tarts will now face the judgment of paul and prue tom it's time for your
47:35showstopper it should be playable if you want to give it a go the counters are made of the same
47:48shortbread i like the design i think it's clever really works it's like good architecture it's
47:53startling although it's so simple oh look at that so it's a cherry compote an almond creme pack puffed
47:58rice chantilly cream flaked almonds in it remember if you get your whole almond you win the game
48:06i love that and i could eat a lot of it there's nothing nicer than fruit and custard and very nice
48:11pastry yeah i don't believe it i really like that the tartness and the cherries works well with the
48:20custard and the toasted almonds on the top really lifts it and you want to go back for more tom's back
48:25in the tent did you bust a bit off the top yeah the gnome we decided to do about tree felling i like
48:39the proportions of it and the depth of it as well and then using this as the lake works beautifully
48:44well it is a jasmine custard tart with ginger jam and peach gel the jasmine is quite punchy isn't it did
48:52you put the extract in there you shouldn't have done that it's quite floral it's not unpleasant
48:56but i would have liked to have tasted the ginger as well i like it because it's strange to me it's
49:00new but i couldn't eat a lot of it but well done thank you
49:06it's so detailed and so clever it's got a little work of art and it's worked really well sure enough
49:23the giant's causeway but it's got to taste good as well it is a pecan and walnut tart with a whiskey
49:30chantilly on top i've never thought i'd live to say this but i think there's a tiny touch too much
49:38it does taste very good but i think the alcohol level is a little bit too high
49:41it overwhelms everything texture-wise i think it's spot on there pastry is beautiful thank you guys
49:46the bees on the pastry are just exquisite it's a little bit skew isn't it it is yeah i did have
50:00a structural problem it's standing up i like the way it's popping out proper three-day variety we've got
50:06a sweet short cross pastry with a pecan pie filling and a honey glaze i would have thought it would be
50:13really sweet too sweet but somehow you managed for it not to be i do like the depth of flavor with the
50:18pecans and the honey on the top is good as well you've got one hero flavor that works well and i
50:22like the design although slightly overpaked it's a bit wonky you know what happened i thought we had
50:35four and a half hours for this so yeah the assembly was quite rushed it still looks pretty neat though it
50:40does it's just not stable it's a burnt honey custard blackberry reduction and a mascarpone chantilly
50:48got the burnt honey it's really nice actually because it's not overly sweet blended with the
50:52blackberry it's delicious together actually that short pastry is exceptional it just falls apart
50:58wafer thin melts in the mouth really nice all the textures are beautiful all the flavors are good
51:03it's a shame about the design wobbling but that is very clever thank you to be thank you
51:16i think you've done a real good job thank you the height the proportions the lake that it sits in
51:21well the layers look perfectly proportioned let's see how they taste so pistachio
51:27praline ganache raspberry filling and cream with diplomats on top pistachio praline brings a sweetness
51:36and then the raspberry brings in the tartness and then the cream blends it all together if you get
51:40all the elements to it i think it's delicious however i think your pastry is slightly overworked
51:48it's a bit too thick down at the bottom the pastry is a little tough and the raspberry dominates too much
51:54for me it's delicious but i would only like a little piece of it it looks incredible thank you very
52:00much thank you so much thank you
52:15it's very professional very professional you'd expect to see that in any patisserie shop really beautiful
52:21it's a chocolate frangipan tart with some poached pears in it
52:28your flavor is very good the pears are nice but because it's chocolate frangipan it's going to be
52:33quite rich thick dry you needed a curd or something in there a line of something just at the base and
52:39then build it up on top of that i love it the design is amazing it's very jasmine i think it's just
52:43missing that texture pastry's good pastry's very good thank you thank you thank you thank you thank
52:52they really liked how it looked and overall they liked the flavor it wasn't like perfect but that's
52:57the way the pastry rolls this show is going to absolutely kill me it's my own fault for making
53:02a roller coaster really wasn't it i was asking for it i thought i was going to cry for a second i had to
53:07have a word myself they liked my design and my flavors but you never know what happened next i feel
53:17very nervous i'd feel so much better if i did better than the technical yesterday all i can think about
53:21is i just don't want to go pastry week overall has been pretty successful yeah no hand shakes are
53:32getting stingy with them hand shakes i did like the flavor of tom's though i think
53:36actually saved himself because he was in a lot of trouble who else did well in the showstopper
53:41today was really close but i do think you are still looking at leslie and jasmine jasmine one
53:46technical did really well in signature and 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 they're doing really well so she's going up yeah she's getting stronger and stronger and
54:00stronger the home bakery is really coming out you know if leslie and jasmine are up there
54:06for star baker yeah who's in danger natalia and aaron i'd say yeah and so the bad one with that
54:13flavor he had the extract and he added too many drops two drops two drops right there and natalia's
54:19down there again which is a little bit worrying can we talk about this one i mean it's beautiful it is
54:24it was just so clever i think unfortunately for natalia because she's already in a bit of trouble
54:28then you go well hang on a minute everybody else's was amazing as well yes ultimately it's a baking
54:34show so it's for eating oh well i'm glad i'm not in your shoes who's it going to be
54:38well done bakers pastry week was exhausting but you did it so well done i have the great job of
54:55announcing this week's star baker this week's star baker is
55:03it's a hat trick jasmine
55:11which means i've got a horrible job of announcing who will be leaving us and it's getting tougher and
55:17tougher and you're all good bakers this is really difficult but the person who's leaving us this week
55:24is natalia so i'm proud of myself and i think my little little girl would be proud
55:47and i hope i made my country a bit proud of me oh my god i'm gonna cry
56:00i'm glad i met all these wonderful people i love you guys you're so nice oh i'm gonna cry again oh my god
56:11i'm just kind of speechless i'm so tough i think people at home are going to be super proud and i
56:20won't be using it for floral next week i'll learn for next week not to use jasmine but be more like jasmine
56:32next time i just want a really stable stiff one a bake-off first
56:36merangui let's pray to the meranguilard seize it squisit pies they look very very good such a souble
56:44got that feeling of impending doom though and a challengingly icy french favourite so it looks
56:48like a cheese tastes like an ice cream so who's baking will be deflated wow and who will whip up
56:55what am i doing what am i doing a creative storm oh my god that looks good
57:06so
57:14so
57:16so
57:18so
57:20so
Recommended
57:28
|
Up next
47:29
53:14
57:28
57:41
57:48
1:07:38
58:18
57:28
35:33
48:16
49:46
46:22
2:20:16
1:04:33
1:59:36
36:51
44:30
1:59:36
21:38
Be the first to comment