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05:10Thế người đều nói thính không thích knew ếch.
05:12Lại thế tại sao chối chúng ta đều là thính lâu!
05:16Nhưng Tom cũng như trong điều gì cũng thích.
05:19Biscotti, Angel phở, tối cộng đuổi.
05:22Thế, mình trong phản phẩm chỉ involves thích được.
05:24Hãy chúng ta quản phẩm, rồi chúng ta lại nhau.
05:27Chúng ta có thể thích thích thích thử, thích thử.
05:30Tom will avoid phần bọc cũng như với chung theo Hoca Biscotti thích.
05:36Thích bị thất cả 2 đồng ở mùs.
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09:23Natalia's set berry compote will be infused with almond liqueur
09:26And sit between layers of jacquant sponge and dark chocolate mousse
09:30More amaretto
09:33Let's make it strong
09:35Perfecto
09:37But it's not just Natalia
09:39Pouring out someone's beer
09:40Who could leave the judges three sheets to the wind
09:43Whenever I went to Belgium for the first time
09:45This was on draft everywhere
09:47It's really easy drinking, you know
09:49Ian's take on a Black Forest Gatto
09:52Will be presented in dark chocolate Belgian beer goblets
09:55And include Chantilly cream froth
09:57And a cherry beer gel
10:01Have you had all you need of this?
10:03Yeah, that's it, that's yours
10:05This is the only reason yous have kept me here is to have some drink
10:13Oh, I'm looking at work
10:15The bakers will need to be in full possession of their faculties
10:18For the next step
10:20The difference between it going well and not well
10:23Is how heavy-handed you want to be
10:26Wearing gloves just to stop the fingerprints on the chocolate
10:30Woo! Yeah!
10:32Aren't they so shiny?
10:35Ah, you all doubted me
10:39Yeah, there's no way I can serve that
10:40Look how thick that is, that is not what they're after
10:42I need to hurry up because I want to do these chocolate things again
10:44Bakers, you've got half an hour left
10:49Now on to the more scary part
10:50Putting the chocolate cups on a hot pan
10:53Yeah
10:54That's the one
10:57The consistency is much better for actually coating these moulds now
11:00Yeah, I don't know I'm going to use this
11:02Yes
11:03And Toby's not the only baker considering a chocolate reset
11:06Not feeling them colours, you see
11:08If I hadn't put that stupid decoration on there, I'd be sound now
11:11But Nadia, being me
11:13Go down to the wire
11:14Just get carried away now
11:16And start adding things that are unnecessary
11:21It's thin now, isn't it?
11:22This will also mean that it's a lot more fiddly to get out of the cup
11:25So this is a coffee liqueur
11:28Adding the chocolate mousse in
11:33What's going on down here? Look at this intricate stuff
11:36Yeah, we're just assembling the wee stems
11:39This is a precarious bit
11:41Are you a white milk or dark chocolate man?
11:45Oh, I'm as dark as you can get
11:47You like dark chocolate?
11:48Yeah, absolutely
11:49It makes me very happy that you like dark chocolate
11:51What?
11:54This is amoreto
11:55I hope all in Peru will like it
11:58Bakers, you only have 15 minutes left
12:01Ah, that's going to be tight
12:04No, come on
12:05And I still need to make a chantilly
12:08So I'm dipping the Earl Grey sponge
12:10Squeezing out the excess and pushing it through
12:12My biscuit crumb
12:14Compote
12:16Oh, no, that's what you see
12:19I've overfilled them pretty much every time in practice
12:22I'm going in with the caramel
12:24I think he might say there's too much caramel, but not in my world
12:28I'm just a bit worried about the time now
12:31I was way too chill
12:34This is the orange gel
12:35Which I've not managed to get to set in practice
12:37Don't tell me that in front of these people
12:39That's what I tell you
12:40You don't judge it, right?
12:41No, no, no
12:42You're the cheerleader
12:43I'm just going to put the ganache on top
12:46Which hopefully will give a nice smooth finish
12:51Who's a better man or Tums?
12:54It's a mousse in a cup
12:55How decorative can it be?
12:57Oh
12:58My ganache is split a little bit
13:00Ah!
13:02Oh!
13:03One's a bit cracked
13:06I'm so stressed
13:07Cracked there, there, and there
13:08Oh, I'm really annoyed at myself here
13:11Bakers, you only have one minute left
13:14I think that's me done
13:16We do not have one minute
13:20No matter what, it's a rush at the end
13:23We're doing hand jelly again
13:25Can I put my chantilly on afterwards?
13:28It's a little bit wobbly
13:31That's what I wanted
13:33But I couldn't find one
13:35Oh, well, I've got croissant
13:36You don't
13:37Bakers
13:38Your time is up
13:44Please step away from your chocolate mousse cups
13:47Chocolate mousse cups
13:49Whip it, Ian, whip it
13:50That includes you, Ian
13:51Yeah, I know
13:53Wow
13:54Amazing
13:56It's soup in there
13:57It's soup right now
13:58It's gonna be gel
13:59Hopefully they taste nice
14:01Oh my god, sick
14:02He's done the white tops
14:03Yeah
14:04Smart guy
14:05Beautiful
14:12The Bakers chocolate mousse cups
14:14Will now be judged by Prue and Paul
14:20Hi, Toby
14:21Hi
14:22Tell us all about your mousse cup
14:23These are my orange chocolate mousse cups
14:25They have a white chocolate orange shell
14:28An orange chocolate anglaise mousse
14:31An Earl Grey sponge soaked in orange liqueur
14:33And then an orange gel on top
14:39They've cracked a bit there
14:40Yeah, that was the first one that came out
14:42And what is the cake?
14:43A Genoise sponge with...
14:45Oh, gosh, yes
14:46That's good
14:47That's good
14:48Boozy?
14:49The mousse probably could have done with a little bit longer
14:52But your balance of flavour is very, very good
14:54It's perfect
14:56I especially like the booze
14:58Thought you might
14:59Well done, Toby
15:00Thanks very much
15:01Thank you
15:07Very neat
15:08Very precise
15:09Yeah
15:10There's a dark chocolate shell
15:12A chocolate mousse
15:13And then a hazelnut core
15:14A hazelnut caramel
15:15And then a chocolate ganache on top
15:17Mmm
15:19Lovely
15:20Really strong hazelnut flavour
15:21Beautiful dark chocolate
15:23It's a real pleasure to eat
15:25The taste is good
15:26The texture of that mousse
15:27Is just slightly gone
15:28Softened a little bit too much
15:29Thank you
15:30Thank you
15:31Thank you, Jasmine
15:32Thank you
15:37I'm very impressed with the mugs
15:38Look at the handles and everything
15:40I know
15:41It's really beautifully done
15:42I know
15:43This is my chocolate mousse cup
15:44With the jaconda sponge
15:46And also with the berries compote
15:50The compote is lovely punchy flavour
15:52Yeah
15:53I'm not sure about the setting on the mousse
15:55Yeah
15:56But having said that
15:57The flavour in the mouth is delicious
15:58Nice job
15:59Very good
16:00Thank you very much
16:05I like the look of them
16:06There's something quite medieval about it
16:08They are a dark chocolate shell
16:10With a chocolate genoese
16:12Dark chocolate mousse
16:13Cherry jam
16:14And a cherry beer jelly
16:16And there's a little thing of chantilly
16:17You didn't get a chance to put that on
16:19Last 30 seconds
16:20It was me going like this
16:22I really like that
16:24Lovely mousse
16:25I think it's set well
16:26It's delicious
16:27It's delicious
16:28I think the chocolate cup is beautifully done
16:31The cream would have made a difference
16:33But it's all good
16:34Yeah
16:35And I'm trying not to eat it
16:36Well done
16:37Thank you very much
16:38Thank you
16:39Thank you very much
16:45OK
16:46So we've got dark chocolate cup
16:47So we've got dark chocolate cup
16:48With a mascarpone cream
16:50A chocolate mousse with a little bit of brandy in
16:54We have a lady finger biscuit
16:56And we've got some walnut proline
16:58I like the flavour
16:59I like the flavour
17:00It's very busy
17:01Yeah
17:02Your chocolate mousse layer is so thin
17:04It's almost like a ganache
17:05Right, OK
17:06I think you missed the trick of celebrating that mousse
17:08Thank you
17:09Thank you
17:10They look quite interesting but a bit messy
17:15Yeah
17:16OK
17:17It's a little bit all over the place
17:18My chocolate mousse cups are white chocolate shells filled with a pistachio cream
17:23A viennese crumb, a white chocolate and strawberry mousse with a viennese biscuit
17:28I think the strawberry mousse is delicious but it is a bit soft
17:33OK
17:34It's a bit like a full which is much looser
17:36And I think that the biscuit should be crisper
17:39I just think it's all too soft
17:41OK
17:42Thank you
17:43Thank you
17:44So sweet
17:49They look great
17:50I love the lid
17:51I love the whole look of it
17:52It's very neat
17:53My chocolate mousse cups are dark chocolate on the outside with white chocolate on the top
17:58The mousse is made from milk chocolate and gold chocolate
18:01There's a layer of coffee caramel and there's also a coffee soaked lady finger sponge
18:05I think the flavours are heavenly
18:09I think it's a pity the mousse isn't set
18:12I think the balance with the sponge, the coffee, the caramel and the dark chocolate
18:16It's fantastic
18:17It's just the mousse
18:19The mousse, right
18:20Thank you
18:26They're so neat
18:27Very Tom
18:28Very clever
18:31Wow
18:32What about that?
18:33We've got a coffee soaked biscotti at the bottom, dark chocolate mousse
18:37And then we've got a white chocolate masala mousse on the top
18:41And then that's all set in a white chocolate with a touch of dark chocolate cup
18:44It's beautifully thin Tom
18:46And I love the mousse
18:47I think that's the perfect texture
18:48Oh, that's great to hear
18:49What it is, is it's a balance of the sweet and the bitter
18:52Even that chocolate brings something to it as well
18:54So the whole thing together
18:56It is exceptional
18:57Well done
18:58Stop it
18:59I absolutely agree
19:00That's what it deserves
19:01I mean that
19:02Wow
19:03That could be for sale in a patisserie shop in the middle of Paris
19:05Oh stop it
19:06And probably do extremely well
19:07Thank you so much guys
19:08Thank you
19:09Wow, thank you so much
19:10Wow, well done
19:11Wow
19:12Looks incredible
19:15He's in shock
19:16You cannot ask for better feedback
19:19I mean I'm chuffed
19:20That biscotti is beautiful
19:22I did actually taste tongs and texture on the mousse was absolutely perfect
19:30It wasn't the best sale
19:32If I can do a little bit better on my next few bakes then I'll be happy
19:35Oh, I can't believe that
19:36I thought that was going to be absolutely horrendous
19:39Yeah, it was great
19:41What a ride
19:46While the bakers could practice for their signature
19:49Oh my goodness
19:51Their next challenge
19:52This is deception at work
19:54Is a mysterious
19:55Gingham shrouded
19:57Stop it
19:58Bake off first
20:00What is that?
20:04Hello bakers, welcome back to the tent
20:06It's time for your technical challenge
20:08And today your challenge has been set for you by someone who's
20:11Sweet like chocolate
20:13It's Mr Paul Hollywood
20:15Paul, please give our bakers some wonderful advice
20:19Keep calm bakers
20:20And choose wisely
20:22Mmm
20:24Okay, as ever this technical challenge will be judged blind
20:27So we're going to have to ask these two lovelies to vacate the tent
20:31Stay out the farmer's field
20:33So, the Prince of Praline would love you to make a delicious white chocolate tart
20:40Your tart should feature a buttery short crust pastry
20:44And a silky smooth set white chocolate ganache
20:48But that's not all
20:49Instead of a recipe
20:50The judges would like you to use artistic license
20:54Behold the gingham pantry
20:57Oh my God
20:59Oh my God
21:00Whoa
21:02Wow
21:03Behold the gingham pantry
21:05Okay, you have five minutes to choose your ingredients
21:09But whatever you choose
21:11From the gingham pantry
21:12You have to use
21:13Your five minutes
21:14Starts
21:15Now
21:16Their chosen ingredients
21:21The mints going
21:22Must also complement white chocolate
21:24Doing blackberry
21:26Someone's spot
21:28He's taken basil
21:29I'm taking a leaf of basil
21:31Okay bakers
21:32You've got two and a half hours for this challenge
21:35On your marks
21:36Get set
21:37Bake
21:40I've talked berries
21:41Because I just think white chocolate and berries
21:43I'm going to make a layer of lemon curd
21:47With a little bit of time to add another level
21:49I took passion fruits, lemon, limes, pistachio, blueberries
21:55The blueberries
21:56If you do too much
21:57It's going to bite you in the proverbial
21:59We're cautious in the presence of the gingham pantry
22:05Paul, this is the first time we've let the bakers finish your technicals they like
22:11What we've asked them for is a short crust base with a set white chocolate ganache
22:15Topped with whatever they want
22:16To go with the silky smooth sweetness from the white chocolate
22:20I suppose there might be a temptation to over-complicate things
22:24You want to celebrate the white chocolate
22:25I've chosen a sort of slightly tart passion fruit and mango
22:29Now for the short crust base
22:31We haven't given them the recipe base
22:33For goodness sake they know how to make short crust pastry
22:35They should do
22:36I think where they could go wrong is making it very thick and too robust
22:39But they make it too thin and it can crack easily
22:42Mmm, it's quite refreshing with the passion fruit and mango
22:45But you can taste the chocolate
22:46It's something you could finish
22:48Easily, I'm trying not to
22:50Because we have got eight more to deal with
22:53I'm sorry, I could have another piece
22:56Okay, I've made pastry so many times for I can do this
23:00I have no recipe for short crust pastry
23:03I should do, I don't, whatever, sue me
23:06We've got egg, butter, icing sugar and plain flour
23:09I don't know the ratio that we're meant to use for this
23:12I'm having a goalie, I've got no idea what I'm doing
23:15So I've got a short crust recipe that I use
23:18Half butter to flour
23:20The handshake kid!
23:22Not in this technical
23:23You are the chosen one
23:25Or Hollywood's chosen one
23:27Yep, you can never wash the hand
23:28And then when you get home tonight
23:30It's a small taste
23:32To achieve the ideal short crust
23:34The bakers must avoid a host of pitfalls
23:37You want to just add in enough water to bring it all together
23:40Not enough water and the pastry will crumble
23:43Can it look quite dry?
23:44Overwork it and it risks being tough
23:48Okay, I just need to make this thin enough so I can spread it into the tart dish
23:53Rolling also carries peril
23:55I want to get my pastry cart thin
23:57Good old Tom, getting his handshakes
23:59Yeah
24:00Shall I give you a handshake?
24:01Yeah, there you go, how does it feel?
24:03Feels alright
24:04It's a bit wet
24:05Too thin and the tart case could split open
24:10She's breaking
24:11What a time to be alive, huh?
24:13But roll it too thick and the bakers risk serving a jawbreaker
24:17I want it to be thick and crunchy
24:21Please, Paul, Hollywood
24:23Who would have thought it would be so important to get touched by one man that isn't Piers Wilson?
24:26Yeah
24:27Right, well we've learnt a lot about you today
24:30I'm going to bake it blind with baking beans
24:35Just pour them in
24:36These hold the pastry flat
24:38I'm going to bake that for 20 minutes
24:41So I'm going to move on to making the ganache
24:43Ganache is just cream on my chocolate so it's fairly easy, I think
24:47The same amount of cream to the same amount of chocolate
24:50Three to one I do
24:52Three cream to one part chocolate
24:56It's chocolate week so we should, in theory, have been looking up how to make ganaches
25:00Ganaches?
25:01In theory
25:02No three parts chocolate to one part cream, that's it
25:06I'm just worried about splitting my ganache
25:08I'm adding things to it which is precarious
25:10How long have I been whisking this ganache for?
25:16Shall I do this one?
25:17I'll have a little sleep
25:18Okay
25:19Bakers, you are halfway through
25:21Panic
25:22I didn't wake you up, did I?
25:24No
25:25I'm just taking the baking beans out and bake more
25:29For another five, six minutes
25:32Was she quite pleased with that?
25:34Looking quite bumpy and lumpy but you can see how it goes
25:36So I'm going to start making the jam
25:38Bakers can now start on the elements
25:40I'm not even weighing this, I'm just going to go rogue
25:42That they think will complement their white chocolate ganache
25:45I'm going to let the hazelnut crunch cool
25:47And then I'm making my mascarpone cream
25:49Saving out the pips
25:50Use what you choose
25:54For the basil
25:55That might be too much basil, let's not do that
25:57For if you choose and don't use
25:59This will be a terrible time for thee
26:03Doing a lemon curd
26:05And I'm going to add some thyme into that
26:07And we've got, what is this?
26:09That's a tiny, tiny bit of basil
26:11Basil, are you putting that in there?
26:13Yeah
26:14It's sad though, look at it
26:15Yeah, but that's like to make the rest of it look better
26:18Yeah, it's coming out
26:20I think that's done, there's not going to be a soggy bottom
26:22It looks short
26:24I think it was too dry going in
26:26I'll let it cool down in the tray
26:27It's too thick and it's cracked
26:29I've got a bit of leftover pastry
26:31So I'm actually going to make another pastry case
26:35You have half an hour!
26:39That means I've got 20 minutes to cook me thing
26:42Cool it, get me fillings in
26:44Gonna be tight
26:45And to join the others showing off their ability to decorate with chocolate
26:49It's kind of like leaf, doesn't it?
26:51Does anyone call you Nadia?
26:53No, everyone calls me Nads
26:54Nads
26:55Nads?
26:56Yeah
26:57You're making little Nads right now
26:58Like...
26:59What are the chocolate sets?
27:02That has not gone how I thought it would
27:05It's time to build
27:07This is my white chocolate ganache
27:09I'm gonna now put my creme patte in
27:11Life's feeling better right now
27:12This is my ganache
27:14My new pie's looking not bad
27:17I whipped the ganache
27:19I don't think it's as set as it could be
27:21Pipe one line, maybe two lines of passion fruit gel on top
27:24I'm just hoping it sticks together
27:26I think I probably could have baked it a little bit longer
27:32Wasn't cooked enough
27:34How long do I have left?
27:36Bakers, you have ten minutes left
27:38It's a good job I didn't throw this one away, isn't it?
27:41I'm gonna have a layer of dark chocolate ganache
27:43And a layer of mascarpone raspberry cream
27:46Honestly, this is laughable
27:48I've got some shards
27:50Shards for the top of my tart
27:52When they're happy with the tarts
27:55Boom
27:58They need to carefully place them
28:00There's nothing else I can do, kiddo
28:02I need a cake lifter
28:03Onto the display stands
28:08Bakers, you have one minute left
28:11Bakers, you have one minute left
28:13Bakers, you have one minute left
28:14Oh God, oh God
28:15Oh God
28:16Oh
28:17Oh
28:18No, no
28:22No
28:23No
28:25I can't believe that
28:27I can't believe that
28:30I'm happy with that
28:31I'm just doing a little garnish
28:34That's a leaf
28:36It's all about the garnish
28:37Bakers, your time is up
28:39Damn
28:40Please come and place your tarts behind your photos
28:44Well done, honestly, it'll taste beautiful
28:51Yeah, but it was intact
28:53Paul and Pru are looking for beautifully decorated tarts
29:01Wow
29:02Interpretations are interesting
29:04With crisp shortcrust pastry
29:06And fillings that complement the set white chocolate ganache
29:10Let's start with this lemon thyme curd with white chocolate shards
29:15I do like the look of this and the shards, they look beautiful
29:19It's a key lime pie
29:21Yeah, it is like a key lime pie
29:23It is delicious, by the way
29:26But it isn't set
29:27The base is good though
29:28It's nice and crispy
29:29It's very crisp
29:30It's nice and sure
29:31Yeah
29:32Pistachio and lemon
29:34White chocolate and cream cheese
29:36Passion fruit mousse
29:37My God, it's got everything in there
29:38The base, wow
29:40That is very thick
29:42Tastes delicious
29:44It's very loose as a mousse
29:46And that is really thick
29:48It's too thick
29:50White chocolate tart
29:51With a raspberry cream, hazelnut crunch, dark chocolate ganache
29:54Dark chocolate ganache
29:55Citrus
29:56Garnish
29:57It's very pretty
29:58The raspberry and the hazelnut would have worked with the white chocolate
30:01That does not
30:02It was a white chocolate tart
30:04And now it's a chocolate tart
30:06And now it's a chocolate tart
30:07Moving on
30:08It's a whipped white chocolate ganache tart
30:11With a passion fruit and lime curd
30:13And topped with milk chocolate decorations
30:16Slightly wilted chocolate on the top
30:18You need to temper it properly
30:20And get them standing up
30:21That pastry's been overworked
30:23It's like rubber
30:24But the flavour combinations are great
30:26You can actually taste the white chocolate
30:28This is a raspberry and white chocolate tart
30:31This one looks a mess
30:32Well, it's been dropped, doesn't it?
30:33Quite pale
30:34Wow
30:35So delicate, that pastry
30:36Needed longer in the oven
30:38I like the flavour combination
30:39The raspberry is lovely
30:41It's very fresh
30:42It's not too sweet
30:43Just a shame that the whole base is non-existent
30:46Thyme
30:47Thyme
30:48Thyme infused white ganache tart
30:49That's a lovely colour
30:50Let's have a look
30:51I think the flavour's alright
30:55The problem is you need to have it with the filling right the way onto the top
30:59I like the pastry
31:00I think the pastry's nice, yeah
31:01You've got blackberry and raspberry jam tart
31:04With a white chocolate ganache and chantilly blackberry cream
31:08This looks like fortifications of a castle
31:11It does, yeah
31:12Well done
31:13It's underbaked
31:14The colours I don't like
31:16The textures I don't like
31:17And the pastry's too thick
31:18Otherwise
31:19Lovely
31:20OK, moving on to the last one
31:22So this is a white chocolate tart
31:24With a blackberry and basil cream
31:27I think it looks nice
31:28I quite like the pastry
31:29Yeah, I like that
31:30Oh lovely
31:31Snap is so nice
31:32Basil gives it a very unusual flavour
31:35The problem is it overwhelms the white chocolate
31:37It's interesting, but it's not delicious
31:39We've never done anything like this before
31:41But I think you've all did a good job
31:42And it's fascinating to see your interpretation of flavours
31:46I really like that
31:47Mmm
31:48Prue and Paul will now rank the tarts from least to most successful
31:52In eighth place we have this one
31:54Who is that?
31:55Nadia
31:56You're a much better baker than that
31:57This is like concrete walls
32:00Yeah
32:01In seventh spot we have this one
32:02Who is this?
32:03Ian
32:04Pastry
32:05Dropped it
32:06Natalie is six
32:09Toby fifth
32:10Tom fourth
32:11And Aaron is third
32:12In second place we have this one
32:17Jasmine
32:18The dark chocolate completely overwhelms the white chocolate
32:21But apart from that I thought it was absolutely delicious
32:24So in first place we have this one
32:31You've highlighted the white chocolate which is what it was all about
32:34A bit longer that would have set
32:36Well done
32:37It's absolutely overwhelming
32:39I may do that today I think
32:41To sort of give me a little bit of a boost
32:43I just think I'm out my depth a little bit now
32:45Fingers crossed I can have a better day tomorrow
32:48See you tomorrow
32:54Just the showstopper remains before Paul and Prue decide who will be this week's star baker
32:59And who will be leaving the competition
33:04Welcome back to the temp bakers for your final challenge of chocolate week
33:09Today the judges would love you to create a spectacular chocolatey fondue display
33:16Oh I do like a fondue
33:18You do like a fondue don't you?
33:20I'm fond of a fondue
33:21Are you?
33:22I am fond of a fondue
33:23Shall we stop this right now?
33:25Yeah let's stop
33:26That could go on forever
33:27It could
33:28The judges would like you to create a highly decorated chocolate centrepiece
33:33With an edible dipping pot that can house your chocolate sauce
33:37Your showstopper should be themed and have a baked element
33:40You have 4 hours and 30 minutes
33:42On your marks
33:43Get served
33:44Bake
33:48What's the origin?
33:49Come on
33:50Melt
33:51No dilly dallying today
33:53We haven't got time for that
33:54I'm feeling competitive today
33:55Probably the most competitive I've actually felt
33:57Today's showstopper challenge our bakers have to produce a chocolate fondue design really
34:04The fondue will flow down a waterfall and then into a pond at the very bottom
34:08Chocolate fondue is basically chocolate sauce
34:11And then we need at least two treats to dip into it
34:15These are Brazil nuts for my Florentines
34:17They're really quick to bathe
34:19We want to see a major baked element in this as well
34:23It could be a cake which could be part of the scene
34:25It needs to incorporate chocolate and above all tastes incredible as well
34:29I feel like I've had to get my like engineering brain that I don't have out
34:34What I'm looking for is something that turns out to show the skill of the bakers
34:39I'm a chronically disorganized person
34:42Worried about all of it really
34:43And is imaginative and surprising
34:46So it's nutty, chocolatey, what's not to love
34:50It could be amazing or there could be some catastrophic failures
34:55But let's hope not, we'll stand positive today
34:59Morning Nadia
35:00Morning Paul
35:01Morning Fran
35:02Tell us all about your chocolate fondue
35:04I am going to make a scene from Ladies Day
35:07I'm going to do a pair of high heels
35:09Oh wow
35:10And a shoe box
35:12And inside's going to be a hazelnut and chocolate tiramisu
35:15What's it called a tiramisu?
35:16A tiramisu?
35:17I didn't even think of that
35:18A tiramisu
35:20That's what I get paid for
35:21The chocolate shoes will contain Nadia's hazelnut liqueur fondue
35:26Savoyardie biscuits will go in the tiramisu
35:29And be used to dip alongside biscuits of chocolate and almond
35:33You just want everything in your head to be portrayed
35:37And if you do well today, you'll be fine
35:40Good luck
35:41Thanks Noel
35:42You're alright
35:43This is going to be the hat
35:45And then I'm going to do the shoes
35:47And then that is the chocolate finito
35:49Nadia's not the only one drawing inspiration from a staple of the British summer
35:54It was going to be a copper pot on a butcher's block
35:57Because I love to cook
35:58Then I realised that it needed to be 30cm tall
36:01And I thought, I also love to camp
36:03And when I say I love to camp, I mean I've been camping twice
36:06So the camping stove was born
36:08The chocolate pot will contain Toby's pistachio and amaretto fondue
36:14To dip into it, Graham crackers, marshmallows and churros
36:18While a chocolate Genoese will be the main baked element
36:21Have you prepped this all on time, all good?
36:24Just say yes
36:25Yes, no, absolutely not
36:27But I have made all the items, but not necessarily
36:30You've never put them together?
36:31Not entirely
36:32And certainly not in four and a half hours
36:34It's raining, so it's perfect weather for camping
36:36Yeah, exactly
36:37Good luck Toby
36:38Thanks
36:39Toby's and the rest of the baker's showstoppers
36:42We want it to be structurally sound
36:44All require chocolate components
36:46They're my chocolate rods
36:48That need to be joined together
36:50I'm making the piano
36:51While they begin to set
36:53Saviase biscuits
36:55They're not hard to do
36:56They must crack on with their many baked elements
36:58So this is my graham crackers
37:00It's not going to lie, I've never made them
37:03While Toby's trying something new
37:06That does not look right at all
37:08It's so wet
37:09Leslie, what kind of cakes are you making?
37:11Chocolate
37:12Leslie's drawing from a wealth of experience
37:14When we were kids, we used to go to the beach and collect rocks
37:18And they had crystals in the rock
37:20And in the sunlight, of course, we thought they were diamonds, didn't we?
37:23So I'm trying to incorporate a family favourite chocolate cake
37:26With happy memories, really
37:29Isomalt will mimic the crystals of her childhood
37:32Above, chocolate cups will allow the fondue to flow into an isomalt and chocolate pool
37:38Melting moments, biscuits and profiteroles await their chocolatey fate
37:42They was calling me Techie Les last night at dinner
37:45Techie Les?
37:47Yeah
37:48The melting moments, by virtue of the name
37:50If your chocolate's warm, it doesn't just melt away, does it?
37:53When they're nice and cool, they do hold quite well
37:55Don't make her nervous
37:56I'm not, I'm just asking a question
37:58Good luck, Techie Les
37:59Thank you
38:00I'm going on to my puppet rolls now
38:03I'm just cooking out the floury taste
38:06While Leslie hopes her chances don't melt away
38:09This is going to be Glen Irish Chocolate Park
38:11Ian's hoping to melt a special someone's heart
38:14Don't tell anyone, but I'm planning on proposing to Derv at this place
38:19I would never have applied for this if it wasn't for Derv
38:22Yeah, she's the most important person in my life
38:24Irish cream chocolate fondue will cascade down a modelling chocolate tree-topped mountain
38:31Into a pool made from a giant bourbon biscuit sandwich
38:34More bourbons and honeycomb rocks will be on hand to dip
38:37Well, I'm excited because you might be proposing to your girlfriend at this mountain of love
38:42Yeah
38:43So I was thinking, you need to practice this moment
38:46Do you want to hold your wrist?
38:48You hold my wrist?
38:49I'm not holding that
38:50You know what Derv?
38:51Yeah?
38:52It's been seven years
38:53Oh, it has been seven wonderful years
38:55Yeah
38:56Um, Dervla
38:57Yes
38:58Will you marry me?
38:59Oh, that's such a lovely ring
39:01Yes, I will
39:02Aw
39:04Dervla, you are in for a treat
39:06You are going to have the best engagement
39:09This is not ideal for neatness
39:12Once they're properly moulded
39:14I've cut the sable into wedges because it's easier to bake them rather than one large one
39:18This is the dough for the graham crackers and I want to portion it out nicely
39:22The biscuits can hit the heat
39:24Hopefully they'll look alright
39:26I'll check it at 16ish minutes
39:29So I'm literally going to bake them like this on top of the glass bowl
39:33I'm going in
39:35Jasmine's chocolate bowls will be coated in milk and dark tempered chocolate
39:40Amaretto fondue will cascade from the top to the middle bowl
39:43While fruity financiers and chocolate brownies await dipping
39:46A moulded chocolate tree top will provide additional height
39:50I'm wearing chunky boots today so I have a bit more height
39:53That's my secret
39:55I slightly fear tall people
39:57These are my profitable boulders that will build the island that I'm making
40:01Tom's legs are quite something, aren't they?
40:03Tom, have a quick glimpse of your legs
40:06Woo!
40:07And she's not the only baker with half an eye on Tom
40:09Let's talk about this rivalry between you and Tom
40:12What are you talking about?
40:13He's got two handshakes he've had not
40:15I know
40:16How can we change this up today?
40:17Is this going to blow their minds?
40:19It's a grand piano
40:20It's about this high
40:22For the stage
40:23A biscuit
40:24This is going to be amazing
40:25Aaron's tempered chocolate grand piano will hold his sour cherry spiked chocolate fondue
40:31Sable biscuits and five spice florentines will be primed for dipping
40:36Do you play piano?
40:37No, but I wish I did
40:38Which is the reason why I'm doing this
40:40It's the closest to a piano I can get
40:42We need some music to go with us
40:44Maybe I'll sing
40:45God, I promise it won't be good
40:47I'll hold you to that
40:48Good luck
40:49Such a delicate biscuit
40:50It's broken quite a few times
40:52But that's not going to happen today
40:53With so many components to make
40:56We've just got to move
40:57Success in this challenge
40:59180
41:01Knife for the wee-wees
41:02Might depend on how well the bakers
41:04That's the brownies in
41:05This is the financier mix
41:06Can juggle
41:07I don't know the science behind this
41:09It just goes big
41:11How long have we got left now?
41:12Bakers, you are halfway through
41:16Time is flying here
41:20So I'm just putting my financiers in
41:22And there's little margin for error
41:24I've got a crack
41:25We've all got a crack
41:27If anything does go awry
41:29You've got to pull this out of the bag today
41:31Remember we've done this before
41:32Last week, come on
41:33And if someone else don't do very well
41:36Oh no, don't say that
41:39Does feel a bit dense, but
41:41I'm only joking
41:42I'm only joking
41:43But if it does go wrong
41:48There are some rough looking tears on those
41:50Yeah, to say I'm nervous about their judging of these
41:52Is accurate
41:55Tom is making beau chocolate perfetta rolls and eclairs
41:58With Madeline's completing a trio of dipping treats
42:01Moulded sea creatures will swim in a pistachio chocolate sea
42:06You're making the actual ocean
42:08My goodness, that sounds wonderful
42:10And these creatures are going to be in the bottom of the sea
42:12Yeah, I grew up watching 10,000 leagues under the sea
42:14So this is that kind of evil alieny squid octopus monster
42:19As Tom creates the dangers from the depths
42:22Just such a mess
42:24Oh no
42:25Natalia's more concerned with a threat from above
42:29My inspiration is from the famous painting
42:34The Last Day of Pompeii
42:39Natalia's building Mount Vesuvius from puffed rice and chocolate cake
42:43Lava red fondue will pour down the side collecting amongst the ruins of Pompeii
42:48Where shoe and cake boulders wait to be dipped
42:50Boom, Mount Vesuvius
42:53So this is Channel 4 Lava
42:56Oh my, help me
42:57I'm so sorry
42:58I'm having a panic attack
42:59I'm having a panic attack
43:00Such a mess
43:01My gosh
43:03I'm going to have to have a shower
43:04It's just cold
43:05You won't even believe what's down here
43:07No
43:10This is like an episode of Hortus
43:13I'm just smashing up my isomalt to make the crystals that are going in the front of the cake
43:18All the bakers now have an epic build task ahead of them
43:21It is like a labour to get it completely sealed otherwise all of my fondue will just leak out
43:27What is this?
43:29I'm just innocent
43:30I can't possibly comment on what that looks like
43:32I need to get all of these bowls covered in chocolate
43:35How many times we've got?
43:37Bakers, you've got one hour left
43:40It's looking less phallic
43:41It's looking more tree stump
43:43If loving chocolate is wrong, I don't want to be right Noel
43:47I don't want to be right
43:49And for those hoping to demould
43:51This one
43:52A respectable fondue receptacle
43:55A misstep now
43:57Phew!
43:58There are some very small cracks we're not going to tell anyone about
44:01Could be fatal
44:05Oh my god
44:08Whoa!
44:09It's just detached itself and cracked massively
44:13They haven't worked, I'll have to do them again
44:15Nothing like a bit of pressure
44:17How are you?
44:18You're doing well, your massage is like this
44:20I can always tell when things are not going that well
44:22Usually you turn up at the point
44:23They send me in
44:24Yeah
44:25They work all the time at home
44:26Is that how big your feet are?
44:28Tiny
44:29I've only got the size three feet
44:30No you haven't
44:31Yeah?
44:32Even at this late stage
44:33My madeleines
44:34They've not quite yet got the actual buns
44:36Some items remain to be baked
44:38These are the ones I'm actually going to dip in
44:40Okay, it's all my sauce
44:41And the bakers mustn't forget the all important fondue
44:45I'm basically going to just make it like I'd make a ganache
44:47Which must be smooth
44:48This is getting a bit chaotic, there's too many things happening at once
44:51Pour easily
44:52I hope it's runny enough that it will drip down
44:54And celebrate chocolate
44:56Oathe cream
44:57Cream
44:58And white chocolate
44:59We're just Irishing it up here
45:00Aren't we?
45:01Lovely bakers
45:02You have half an hour left
45:04It's far too tall
45:07Surgery
45:08Is anyone feeling the stress?
45:09This is going to be so rough
45:12Aaron, you're giving calm energy today
45:14It's an internal implosion
45:15Aren't we all having one?
45:17Timber
45:19Well, Tom looks a bit stressed
45:21Tom's hair's sort of gone out of control
45:23I like it though
45:24I like that
45:28It's so many things here, yeah?
45:31Look at this
45:32So good
45:34I am pleased how it's turned out
45:36It's much better than when I did it at home
45:38This is the hazelnut ganache
45:40Oh, it's cracked
45:43The sides are not sticking on very well
45:47I get on that?
45:48Really bad
45:49Yeah, same
45:50I've not started assembling it at all yet
45:51Those colours actually look real
45:54Sick
45:55It looks amazing
45:56Are you?
45:57Oh, God
45:58I don't want to keep touching it
46:00I'm just going to leave as is now
46:02My hands are just not even working properly now
46:05That cake has definitely come out a bit thinner than it did at home
46:10Five minutes left, bakers
46:12Five minutes
46:13Okay, we can do this, yeah
46:15I'm just going to do this sauce now
46:18Hazelnut liqueur
46:19It's good, I'm happy
46:21Oh
46:27Oh, it's just broken
46:29Hopefully this should just slide
46:31How much time have we got?
46:32Do you have one minute left?
46:34At least I've got a hat
46:35Looked absolutely terrible
46:36It's an eruption
46:37Oh, man, I'm going home after this
46:38This is not an acceptable thing to serve here
46:39Done
46:40Bakers, your time is up
46:41Got it
46:42Please step away from your chocolate fondues
46:43That is absolutely incredible, mate
46:44Looking at everyone else's
46:45It seems like I took it in a wildly different direction than most people did
46:49I've practised it so many times
46:50The shoes just pop out
46:51I can't believe that literally they were getting stuck
46:52That was chaos, wasn't it?
46:53That was really stressful
46:54That was really stressful
46:55Lie on the floor and look at the sky
46:57Oh, it's wet
46:58Oh, it's wet
46:59This is wet
47:00This is wet
47:01It's wet
47:02That's wet
47:03Oh, it's wet
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50:22I love the look of this piano, it is incredible
50:26I think what you've done is very special
50:28Thank you
50:28Really shiny, it's beautiful
50:30The sauce is a cherry chocolate sauce
50:33Florentine's are Chinese five spice and it's like sesame
50:36I've never tasted a Florentine like that
50:39What is really good about it is it's not too sweet
50:41The violins are a cocoa sablé biscuit with orange
50:46That's a beautiful chocolate biscuit
50:47It's light, buttery
50:49And I do think the fondue has got a lovely kick to it as well
50:52Thank you very much
50:53It looks like something straight out of Lord of the Rings
51:00There it goes
51:04Very good
51:06Looks amazing
51:07It's really clever
51:08There are bourbon biscuits, stepping stones
51:11And there's a white chocolate coffee ganache in the middle
51:13Yeah lovely little biscuits
51:15Very nice ganache in the middle
51:16And there's chocolate coated honeycomb rocks
51:19I think it's lovely
51:20The liqueur in there is punchy and it carries through to the chocolate and the honeycomb as well
51:25Thank you
51:25Thank you very much
51:26It looks really impressive
51:33It's very jasmine
51:35It's an amaretto chocolate sauce
51:38And then the financiers, half of them have pear in them
51:41Half of them have a raspberry in them
51:43And then a chocolate brownie
51:44I'll try one of the financiers first
51:46That's the pear one
51:48First it just tastes like a financier
51:50And then suddenly there's this little explosion of pear
51:53Let's try a little brownie
51:55They've got white chocolate chunks in them
51:57Nice and crunchy, soft and gary on the inside
51:59But it's just full of flavour
52:00Oh yes
52:03I love the biscuits, really crunchy
52:05Honestly Jasmine, that's a really excellent display
52:08Looks lovely, everything tastes wonderful
52:10The texture's right
52:11Thank you
52:12On your way in
52:12Oh my goodness
52:13Oh
52:14He's got a handshake
52:20I think the temperament of your chocolate is exceptional
52:30It's so shiny
52:31It's a shame it's broken apart quite a bit
52:34Great consistency
52:36And these are?
52:38It's Saviardi biscuits
52:39And hazelnut liqueur
52:40And a hazelnut chocolate sauce
52:43Needs a longer bake, it's a bit soggy underneath
52:45There you go, Prue
52:46They are chocolate and almond flavour biscuits
52:49I think the biscuit's delicious
52:50Really nice
52:52Really good
52:53Oh, I see
52:54Wow
52:55Wow
52:55It's a chocolate and hazelnut tiramisu
52:58Mmm, that's delicious
53:01It is a shame because I know you wanted to push this
53:04And show us what you could do
53:05You got halfway there
53:06And just ran out of time
53:08Yeah
53:13I'm impressed with the saucepan
53:16Because it's very fine, very thin
53:18The dipping sauce is a roasted pistachio white chocolate sauce
53:22And you have churros, it's lightly dusted in some icing sugar
53:26You've over fried them
53:28Let's try the...
53:29It's a graham cracker
53:31They're a bit hard
53:34The actual dip is nice
53:36I just want to see what this cake is like
53:39Wow
53:40Okay
53:41It's a pistachio genoire with roasted pistachio and white chocolate ganache
53:46It's bone dry
53:46And I really don't like the flavour
53:48Overall
53:50A bit disappointing
53:51Thanks
53:52Thanks, too
53:52Show your stuff like that
53:54Just make you feel a bit out of your depth
53:55A little bit
53:56No-one else has really been as dodged as me
53:59I'm, like, surviving
54:00Doing simple things and doing them well is really paying off
54:05It looks great
54:07I always feel like I'm very, very close
54:08But then never quite nail it
54:16How many handshakes have we had now?
54:18Two this week
54:19Two this week
54:20I can't believe this
54:20This is all over
54:21I know, it's going to stop
54:21I think Jasmine did a great job
54:23I thought that was spectacular
54:24It was quite adult, wasn't it?
54:25Yeah, her and Tom, actually
54:27Tom's did a great job as well
54:28Aaron has another one
54:29His piano was just amazing
54:32And those sablé biscuits were delicious
54:34He must be in line for Starbaker, surely
54:36Because he's had a good week altogether
54:37I agree
54:38I think Aaron is in line for Starbaker
54:39I'd say Tom is there again
54:41And I would say Jasmine is there again
54:43And Jasmine again
54:43I know you said he was disappointed by Toby's
54:46The cake had no flavour
54:47It was quite dry
54:48Is he in trouble overall?
54:50Yes
54:50And in the same breath
54:51And Eddie's had a terrible week
54:52There were issues with the books
54:54There were issues with the shoes
54:55She needed to do tremendously well
54:57To save herself
54:58And she needed Toby to do badly
55:01Yeah
55:01Have you enjoyed Chocolate Week?
55:02I have enjoyed Chocolate Week
55:04It's my favourite week
55:05Did you know I'm 90% chocolate?
55:0710% yeah
55:08I used to be the Milky Bar kid
55:10Did you?
55:11I thought you still was
55:12Prue and Paul have decided
55:17Who will be today's Starbaker
55:19And who will be leaving the competition?
55:23Well done Bakers
55:24You survived Chocolate Week
55:26It was amazing
55:27Luckily I've got the great job this week
55:29Of announcing which one of you
55:31Is this week's Starbaker
55:33The Starbaker this week is
55:36Aaron
55:40Oh my god
55:41Oh my god
55:42Yes
55:42Yes
55:43Oh my god
55:45Oh my god
55:46Well done
55:48Sadly I've got the horrible job
55:51Of sending someone home today
55:53The baker leaving the tent today is
55:57Beautiful Nadia
56:03My daughter said
56:09Mum you're good at bacon
56:10You should go on that
56:12And I didn't think anything of it
56:13I just did it
56:14It wasn't your best friend
56:15Have you had a good time?
56:16Yeah
56:16I've had the best time
56:19I've made some amazing friends
56:20It's been unreal
56:22Thanks too
56:23I'm so sorry darling
56:25I'm so sad to see Nadia go
56:28She just didn't quite do enough
56:30To save herself
56:32That piano was
56:33Good
56:34Amazing
56:35Thank you
56:35I am elated
56:41Get used to this Starbaker feeling
56:44It feels nice
56:46Thank you
56:48The secret to win Bake Off
56:50Is about consistency
56:51And Aaron was the most consistent
56:53Over the three challenges
56:54Is piano is one of the best things
56:57I've seen in chocolate
56:58For a long time
56:59My gosh
57:00Yeah I feel like I dodged some bullets
57:03My thoughts before today were
57:04Don't need to practice
57:05Too much for next week
57:06But
57:07Oh yeah
57:08Head down time
57:09Next time
57:11It's pastry week
57:13Make that pastry flakier than my ex
57:16With a perilous plat in the signature
57:18It's freaking real
57:19A picnic classic in the technical
57:22I feel sneaky to hide an egg in a pot
57:24And a stunning sculpted showstopper
57:27This feels like the most intense thing
57:29I've ever done in my life
57:30Building precarious pastry pressure
57:32It's broken
57:33What do you fear most in the world Tom?
57:36Structural pastry
57:37Structural pastry
57:38And poor Hollywood
57:38Are you a star baker in the making?
57:42If you'd like to apply for the next series of Bake Off
57:45Visit channel4.com forward slash take part
57:49With us a star Klimaan
57:54Until next series of colors
57:57Good luck
57:57Looking beyond
57:58A bikini
57:58There's a glacier
58:00And there's a coulants
58:02And there's a很好
58:03With your friends
58:04I wish you a star baker
58:04And there's a crack
58:05I saw Sophie
58:05Plan
58:06You
58:06Go
58:06Go
58:07You
58:07Flip
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