- 2 ngày trước
The Great British Bake Off - Season 16 Episode 7 -
Meringue Week
Meringue Week
Danh mục
😹
Vui nhộnPhụ đề
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02:35Meringue Pies
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06:54Pham's tangy rhubarb and strawberry curd
06:56will be in a shortcrust pastry case
06:58topped with stem ginger Swiss meringue
07:00he'll blowtorch rather than bake
07:02I don't like torch meringue
07:04I think it's too sticky
07:05You're adding this stem ginger
07:07the ginger itself, the liquid
07:09So I make the Swiss meringue
07:11I'll add 4 tablespoons of that syrup
07:13I just find it cuts through the sweetness a little bit
07:15It'll be fascinating to see how that stem ginger comes through
07:17I will try and make it definitely come through
07:19It's looking good
07:22I just want to cover it with cling film
07:23and put it in the fridge now
07:25This is my blackcurrant compost
07:26which is going to go underneath the blackcurrant filling
07:28Aaron's pairing blackcurrants with a chestnut filling
07:31It looks vile
07:33for his take on a French classic
07:35So I had a Mont Blanc tart in Paris
07:38I do like the Mont Blanc
07:39I think Mont Blanc's such a gorgeous thing
07:41And it had some blackcurrants
07:42and I felt it wasn't fruity enough
07:44So essentially I've done the same thing
07:46just inverted the chestnut cream for the blackcurrants
07:49Aaron's almost Mont Blanc pies
07:51will have a short cross pastry case
07:53toasted yuzu and blackcurrant meringue
07:55a blackcurrant compote and crema
07:58along with the Bates traditional chestnut cream filling
08:01I'm very suspicious
08:02I mean I think chestnuts are lovely
08:04It'll be interesting
08:05Well I hope you like it
08:06I hope I like it
08:07You're inventing something new
08:09They fear change
08:10Don't worry about it
08:10Yeah
08:11It's very alarming
08:12The smell on that is just perfect
08:15Toby's also taking a risk
08:17So I'm making mini meringue apple pies
08:20with candied walnuts
08:22With an inventive illusion bake
08:25It's all going so well
08:26When's it going to start going wrong?
08:28His short cross pies will contain apple, walnut and vanilla custard
08:32They'll be topped with a lattice of piped meringue
08:35that gives the illusion of a woven pastry lid
08:38It is meant to be a meringue tart
08:40Yes
08:40Is there enough meringue?
08:42I'm going to dome the top of it as well
08:43so it looks like a very full apple pie
08:45How very Halloween
08:47Look forward to it
08:48Good, good
08:49Thank you, Toby
08:49Thanks
08:49I feel like that's your favourite holiday of the year
08:51It's my birthday
08:52Guys, I've got to do a time call
08:56But there's no Alison
08:57Ian, quick, come over
08:58It's your first time call
09:00Tell them they've got an hour left
09:01Beggars, you have an R left
09:04R
09:05See ya
09:06Better than Alison
09:08The pastry's been in the fridge about 20 minutes
09:11I'm going to get it out now and fill my tarts
09:14In those black gloves holding that knife
09:16You look quite sinister
09:17Yeah, I know
09:18I feel sinister today
09:19We've got to move fast
09:20Right, I'm going to
09:20Whilst most are blind baking
09:23So I'm going to do 15 minutes on the blind bake
09:25And then take the beads out
09:27Ian's the exception
09:28I'm doing a baked filling in mine
09:30It's very traditional French pound
09:33They're going to need to be in the oven for 20 minutes
09:36I'm, like, so nervous about those tarts
09:38But let's see
09:39Come on in
09:40Come on
09:41Let's get your merengue on
09:43So let's merengue
09:49One and two and three
09:51Come on, join me
09:52No chance
09:52Let's merengue together
09:54Come on, Toby
09:55Bum, bum, bum, bum, bum
09:56Join me
09:57I'm so sorry to this point
09:58But it's absolutely not happening
09:59Join me
10:00How do I merengue?
10:01Bum, bum, bum, bum, bum
10:02Join me
10:03Bum, bum, bum, bum, bum, bum
10:04I knew you'd join
10:05Ba, bum, bum, bum, bum, bum
10:07Ba, bum, bum, da, da, da, da
10:09Ba, bum, bum, bum, bum
10:10I knew Aaron would do it
10:12I just need to make my merengue
10:14B constrained at the meringue in favor of meringue
10:17bayker starts on the critical sweet eggy topping
10:20Sugar syrup for livestream
10:22You get the 1,8
10:23They can make any style of meringue they choose
10:26I didn't know there were different types of meringues until about 5 days ago
10:30Jasmine and Tom making Swiss
10:33Eating egg whites and sugar before whisking the whole mix
10:36It's like rubbing your tummy and patting your head
10:38The other bakers have opted for Italian
10:41which is essentially making a sugar syrup
10:43Cứu tui nhỏ vào cái bánh giá mát tính x Phong
10:46Hàm 16.5, chẳng lại một pound
10:47Chứ gì cũng đẹp nhất cho cả
10:49Sẽ thì xuống chất nó nhỏ
10:52Bái cơ nhỏ
10:53Chứ nhưng cũng rất đều đẹp
10:54ает cơ sở thức phong
10:56Chúng đều là một phần phần phân
10:59Tט5 tiếp về đều thơm
11:01Oh đúngng, là thơ sơ Cơ
11:06BÁKERS, bá đã 1 hông trong đều lần
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18:18Thank you
18:19The reason why I like it is because of the tarts and the apple the texture inside there as well
18:25We know that's meringue but actually it's not overly sweet it's delicious and I've never seen that
18:30Before
18:31Well deserved Handshake, it's lovely
18:32Wow
18:34That couldn't have gone any better I don't think they actually gave me any critique at all
18:39I don't know how I feel about the left-handed handshake situation
18:42I don't know what it means
18:43Đi nghiệp với trận thức mô răng sau đó, nhằm trước cái bóng hải cứu,
18:47và máy hành lý kế, bóng hải cứu.
18:49Cô ngang lẽ là một hành l단 đều giải quyết hữu từ thật,
18:51và giải quyết hữu từng từng, nhưng cũng không thấy một phần lý.
18:57Nên hãy làm zợ họ ст� hữu thật tất ngon.
19:01Nhưng vừa đơn các hành lần ngon thân sẽ có một lần ngon phương tốt.
19:06Hi bác, đừng vào ở đây đến với các phần lý của ta.
19:10Và Naj.
19:12Các bất cứ các bởi vì người bởi vì người của meroe, Paul Haul.
19:16Ta, Paul, mình biết mất ta một bởi vì việc bởi bởi vì meroe của chúng ta.
19:19Nhưng có ai đó gì cả ngoại bức?
19:21Một tiếngau đoạn.
19:23Một xấu nếu được phản năng thì cũng được.
19:25Pởi vì tất cả, bạn muốn gấp vào ngữ bởi vì nó.
19:29Thì vậy, chúng ta sẽ bắt đầu t Colomb bởi vì không có khóm cho bởi vì có vẻ.
19:33Chuyên, chú ý của chúng ta đã mở bởi vì tất cả.
19:37Chuyện, trong mặt bởi vì tôi đã.
19:39we're about to unleash on you a staggered start time and a staggered finish time
19:45Check this out...
19:46Could everyone leave the tent except for Ian?
19:49mai
19:51Oh my goodness gracious
19:53Great balls of fire
19:55Ian, the judges would love you to make 4 perfectly risen souffles
20:00Your souffles need to be made with a raspberry Italian meringue base
20:05served alongside a leaf-shaped tuyole
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23:09Tạm biệt
23:39thịt nèo nhất
23:41Go under, they'll be soggy and unpleasant to eat
23:45Some of them are a bit pale, but they are what they are
23:48But if overbaked, they'll snap when curled
23:51A bit brown and I don't think they're going to curve very well
23:56I cooked them for too long, so I'm just going to go again
24:02So next step is make a smooth raspberry puree using 25 grams of the caster sugar
24:08While other bakers move on
24:09I just blitz the raspberries with sugar
24:12And now I'm just sieving the seeds
24:13Lesley's spending time
24:16Baking new tuyels
24:17Second time lucky
24:19I'm screaming inside
24:21Can't you hear it?
24:22I'm like help me!
24:24I have to make an Italian meringue souffle base
24:26With the remaining sugar and the raspberry puree
24:28I am going to add some sugar to this
24:31And then bring it to a syrup
24:32200 grams remaining from the 225 grams of cast sugar
24:35With the remaining sugar
24:37So how much remaining sugar do we have?
24:39430 grams
24:40That's a lot of sugar
24:41So I need to get that up to temp
24:43Your face when I said souffle
24:45I mean what a picture
24:47Never made one
24:48I moved into this flat once right
24:50And I became obsessed with it
24:51I bought all the ramekins and everything
24:52And I am like a professional souffle maker
24:55Do you want to make these for me?
24:57No I don't know about this one though
24:58I don't know about this one
24:59So I'm just starting to separate my eggs
25:04This is for the Italian meringue
25:06To cook the egg whites properly
25:07The syrup has to be 116 degrees
25:10I need it to get to 120 degrees Celsius
25:13In fact to perfect this recipe
25:15The syrup should reach 114 degrees
25:18This needs to get a couple degrees higher
25:20This is at 111
25:21Yeah do you know what that's done?
25:23120 okay
25:24While to achieve the airy texture the judges expect
25:27Bloody hell this is stressful
25:29The meringue should be whisked to soft peaks
25:31And no further
25:32Like medium
25:33Medium peaks right
25:35Or when baked the souffles risk being lumpy and curdled
25:38I'm sort of aiming for stiff peaks
25:41That's stiff peaks now already
25:42Not sure what it's meant to be but it's stiff as now
25:45Right I'm just filling these
25:47I have no idea how high they're meant to be
25:49This is the most stress I've been in my life
25:51Whenever I've seen souffle
25:52It's always got like perfectly level edges
25:56I feel like it should be perfect
25:58Let's see
25:59The delicate dish requires up to 20 minutes baking
26:04Right so let's set a timer for 10 minutes
26:07Well I'll bake them for as long as I've got
26:09Going too late
26:10The bakers run the risk of serving the judges a raw mixture
26:13Hopefully they'll be done in time
26:15Yeah I'm going in
26:18I'm going to leave them in to the very last minute
26:20So now we wait
26:21Ian you have 10 minutes left
26:27I mean they look like souffles
26:28But I don't know how long I'm meant to beg them for
26:30Stressful
26:32Do you like souffles?
26:34I love eating souffles
26:35It's all about the rise isn't it?
26:36It's all about the rise
26:37If they don't rise it's game over
26:39They've risen so much
26:42I mean these are big boys
26:44Oh my god
26:45They are insanely tall
26:48They're not going to be dumb
26:51They're going to be raw
26:52Oh my god
26:54I feel like I need to take them out
26:5615 minutes feels right
26:58Oh my god
26:59Wow
27:00Ian those are taller than you
27:02Baker number one
27:04I'm coming to get your bake right now
27:07As always
27:07It's great
27:08The technical bait will be judged blind
27:11Madame
27:13Monsieur
27:14The height's quite good
27:16It's got decent height
27:18That's very, very sweet
27:22Too sweet and not enough rice
27:25I think they've made a mistake somewhere
27:26It's a very good texture for souffle
27:28Very fluffy like a cloud
27:30The twirls look great
27:31It's a nice colour there actually
27:32That interpretation is fine for me
27:34I agree
27:35They're coming out
27:37Number two
27:38I'm coming to get your bake
27:39They're really tall
27:41But they do look like they're coming down a tiny bit now
27:42Enjoy
27:48It's wheels baked well
27:49Yeah
27:49That super is quite flat
27:51It's not as high as it should be
27:52It should be higher than that
27:53I think they're taking me meringue to the wrong stage
27:57They need to take it to soft beat not stiff beat
28:00Because it makes it lumpy
28:01The raspy levels are good
28:03But it's just too flat
28:04Yep
28:07They're going to be raw
28:09Well I've got it
28:10Never mind
28:11Baker number three
28:13I'm coming to get your bake
28:15I'll be really gentle with them as well
28:17Oh my goodness
28:18Oh dear
28:20Might want to just put it straight in the bin
28:22Well look it's like liquid
28:25Yeah
28:25It's not baked long enough
28:27It's over whipped
28:30So that the white would not incorporate properly
28:34And the tweeds are thick as hell
28:36They're all different colours
28:38Yeah those aren't good
28:39Baker number four
28:41I'm coming to get you
28:42So your car did decline
28:50But don't worry
28:51I'll sort that out
28:53Thank you very much
28:54It's got a bit of height to this
28:55Not as much as it should be though
28:57It's not quite as set as I expected it to be
29:01No it's a little bit wet in the middle
29:03Which is why it's sunk a bit
29:05Flavour wise it's okay
29:06It's quite lumpy
29:07And these wheels are too thick
29:09Baker number five
29:11I'm coming for your bake
29:13I can see from here that biscuits are all different shapes
29:19But actually they taste amazing
29:20The colour's amazing too
29:22They're decent
29:23The tweeds are good
29:24These do not look good at all
29:25Look how soft that is
29:27Yeah it's liquid
29:28Actually tastes good
29:30The flavour's everything going for it
29:32Baker number six I'm coming to get your bake
29:35They're dropping already
29:37Thank you so much
29:39This is your last dish
29:41Enjoy
29:42Thank you
29:43The problem with this is
29:45Obviously the height
29:46It looks quite rough
29:47It's too sweet
29:50And not properly risen
29:52No it's not
29:52It's dropping really quick isn't it as well
29:55The bees are underbaked
29:56But it's not very good
29:57It's grainy actually
29:59Pale
29:59Flat
30:00I can't see what's going for it
30:02It was so brutal
30:04The judges will now rank the soufflés from worst to first
30:09In sixth place we have this one
30:12Leslie
30:13It was underbaked
30:14Yeah
30:15In fifth spot we have this one
30:17Tom I did think it was slightly underbaked
30:19You didn't get much height to it either
30:21Jasmine is fourth
30:22And Toby is third
30:24And in second place we have this one
30:26It's mine
30:28Aaron
30:28Nicely set
30:30And quite well risen
30:31Pretty good job
30:32Which means in first place we have this one
30:35You had the hardest spot
30:38So well done
30:39Yeah that is well done
30:40The raspberry flavour was there
30:42But it was balanced by the sugar
30:43However
30:44What I did like
30:45With the twills
30:45And the height that you got
30:46How do I get first?
30:49I'll take it
30:50Yeah
30:50You put 230 grams too much sugar in
30:54What?
30:55I thought I'd say
30:55Do you use the remaining sugar?
30:57I'd say confidence is low going into tomorrow
30:59If I'm going to be here next week
31:01I need to bring a superstar game
31:04That wasn't great
31:05That wasn't great
31:05I don't think I'll make another souffle
31:08No
31:09Here we go
31:16The first ever meringue week
31:18Have you enjoyed it?
31:19Yeah I loved it
31:20I like meringue week
31:21You like anything sweet
31:22What about Toby's apple pie?
31:24I think he did a good job
31:25I thought it was pastry on top
31:27He deserved the handshake though didn't he?
31:28And why did Jasmine get a left handed handshake?
31:31It wasn't quite as good as Toby's
31:32So a left handed one is not as good
31:35You just make it up as you go along
31:36I do yeah
31:37But Jasmine deserved it
31:38And weirdly on the other side of the fence
31:40We had Leslie in a souffle
31:41It was just too soft and flat
31:43She's in big trouble
31:44Tom's in trouble on his signature
31:46I was a bit concerned about the meringue
31:47It was too gloopy
31:49That's a perfect example of what I don't like about torched meringue
31:52Let's talk about Ian
31:54Because Ian did quite well in the technical didn't he?
31:56He won
31:56He did?
31:57I'd describe that as quite well
31:58Ian's was really, really sweet
32:03He got away with it because of the rigidity of the meringue itself
32:06But I think overall Toby's done well
32:08And I think Aaron's up there as well
32:10And Jasmine
32:10We are getting to the creme de la creme of bakers now though, aren't we?
32:15Quarterfinals next week
32:15And I think at that point we are beginning to sort of hone down on who's going to be in the final
32:20It's week seven, I hope so
32:22Unless you've been asleep for the whole time
32:23Welcome back to the Tent Bakers
32:33I hope you're all still enjoying those meringue wheat vibes
32:36Bum, bum, bum, bum, bum, hey
32:38Those vibes aren't over kids
32:39Because it's time for your meringue showstopper challenge
32:42The judges would love you to create a beautifully decorated Vacheran Glace
32:48So named because of its resemblance to an alpine cheese
32:52Traditionally, your Vacheran should consist of an exquisite meringue shell
32:57Containing yummy ice cream
32:59So it looks like a cheese, tastes like an ice cream
33:02So much better that way round
33:03Exactly
33:04You have four and a half hours
33:06On your marks
33:07Get set
33:08Bike
33:08I need to get everything started super quick
33:13It seems like loads of time but it goes in a flash
33:16Let's split some eggs
33:17Today's showstopper challenge is a Vacheran Glace
33:21A Vacheran is basically a cocoon of meringue over an ice cream
33:25I've never had a Vacheran in my life
33:27For my perfect Vacheran, at least a third of it will be meringue
33:31And the other two thirds sorbet and ice cream
33:33Those two flavours must go together and they must go with the meringue
33:37They've got to get the recipe right
33:38When you put it in your mouth, the flavours should really pop
33:41If it isn't right, they're going to be in a world of trouble
33:43I've got that feeling of impending doom
33:45I'm traumatised from trying this at home and it having no flavour at all
33:48We expect the meringue to be baked long and slow
33:51And that will create a hard meringue and will be very stable
33:55If they bake it for less, it might look good
33:57But guarantee this thing will crack and it will fall apart
34:00I'm not feeling confident about this
34:02I never feel confident about meringue
34:03With the showstopper, we always want some height to it
34:06Be a bit extravagant and extraordinary
34:08You want to see something that's hugely elaborate, decorative
34:11Most of all, I wanted to have classic flavours
34:15Good meringue and beautiful ice cream
34:18If the bakers do this correctly, this will be unbelievable
34:22Hi Tom
34:25Good morning Tom
34:26Hello, how are we doing?
34:26Tell us all about your Vacheran Glace
34:28Me and my family always love to go mushroom boraging
34:31So today I'm making a set mushroom
34:34You have the banana sponge, banana ice cream
34:36And you'll have a banana and hazelnut dolce de leche in there
34:39After underperforming yesterday, Tom's going bananas
34:43With a giant mushroom wrapped in Swiss meringue
34:45His fungi will have a detachable white chocolate
34:48And coffee Italian meringue top
34:50So that you can essentially lift the meringue off
34:53In case you don't like a non-baked meringue
34:55It does sound really good
34:56Great flavours combinations
34:58Structurally, is it quite sound?
35:00Maybe
35:00Let's see how we get on
35:03Good luck, babes
35:03Thanks guys, have a good one
35:05In this immense challenge
35:07There's a lot of meringue today
35:08Who'd have thought for meringue week?
35:10The bakers can once again make any meringue they choose
35:13This is a Swiss meringue that I'm making
35:15I'm literally doing a French meringue
35:16But to ensure its stability
35:19It's essential they follow their recipe perfectly
35:22I've used 150 grams of pasta sugar
35:25And 300 grams of egg white
35:28I'm going to check consistency of this
35:32It doesn't do anything when you turn it upside down
35:34It kind of does do something
35:35I'm not going to do that for too long
35:37I'm not happy with this
35:40Something not right with it
35:41I should give it another go
35:43You got it, Les
35:44You got it
35:45Thanks
35:45To create the show-stopping vacheran glacé
35:48That's the way the judges expect
35:49So I'm going to pipe a scallop shell
35:52Is it scallop or scallop?
35:54The bakers must conjure up
35:55Really cool little piping nozzle I have here
35:57Sort of looks like corrugated metal
35:59An elaborately sculpted meringue decoration
36:02How are you feeling?
36:05Not in control
36:06I feel, yeah, I feel great
36:08I detect some sarcasm
36:11It's all going to go in the oven soon
36:13But I need to pipe my tree first
36:15Yeah, these are meant to be fern leaves
36:17Do they look like a dock leaf?
36:18Maybe
36:19I should have done pearls in the middle of it
36:21Morning, Jasmine
36:22I gather that your vacheran glacé
36:24Is going to be a seashell
36:26So I'm going to do a shell
36:27With pistachio ice cream
36:29Stracciatella ice cream
36:31And strawberry ice cream
36:32And your three ice creams
36:34How are you freezing them?
36:35So I've got these moles
36:37Which I'll freeze them in
36:38So then they'll turn out
36:40And be a similar kind of shape
36:42In addition to a trio of ice creams
36:44Jasmine's stepping outside her comfort zone
36:46With an Art Deco French meringue seashell
36:49With pistachio praline struts
36:51Are you confident about today?
36:53No, this is
36:54Is this going to be your weak link?
36:56This is as we're just going to crack and fall apart
36:58It's as far as I can get it
37:02With the time I've got left
37:03It's better than the last lot
37:05Oh, gosh
37:06I need to make sure that they're going to be structurally sound
37:10So I'm just filling in little gaps
37:11But I'm pretty much good to go on these
37:13Okay, I'm going in
37:15Achieving the perfect meringue
37:17They're going to be a friend now and a half
37:18Means baking low and slow
37:20Okay
37:21I would love it to bake for seven hours
37:23Really slowly in an aga
37:24But I don't have that all that time
37:26I'm colouring my meringue
37:27But I'm just doing it in the bag
37:29Because as it comes out
37:30You get like a ruffle
37:31I need to get my ice creams churning
37:33Next, the bakers turn to their
37:35Vacheran glacés icy fillings
37:37So these are the two custard bases
37:38You're going to have a banana ice cream
37:40And then a cinnamon ice cream
37:41Making multiple frozen elements
37:43Oh, yeah
37:44So that's my chocolate custard base
37:45It's crucial their flavours
37:47Complement each other perfectly
37:49So I am making mango sorbet
37:52And coconut gelato
37:53Let's pray to the meringue gods
37:55Right, let's start churning
37:57I'm going to pop the basil in the curd
38:00Hopefully the judges will like the flavours
38:02A sorbet sorbet
38:03Leave that to churn until it's done
38:06Morning, Aaron
38:07Good morning
38:07Tell us all about your Vacheran glacé
38:09Mine's called Kitsune sundae
38:11A what?
38:12Kitsune sundae
38:13Right
38:13It's a Japanese fox spirit
38:15It's essentially a fox
38:16Only with nine tails
38:17As opposed to a cat with nine lives
38:19Beneath an intricate fox figure
38:23From Japanese folklore
38:24Aaron's concealing a key lime
38:26And lemongrass sorbet
38:27And a smooth stemmed ginger ice cream
38:29I love ice cream
38:31Are you the sort of person
38:32Who will watch TV
38:32And go through the whole box?
38:34I'm the type of person who will open the tub
38:36Have four spoons to put it back
38:37I couldn't live with you, babe
38:38I'm telling you
38:39I can make you any flavour ice cream that you want to
38:41That's true, I couldn't live with you
38:42So that's my coffee sorbet in there
38:45Strong espresso
38:46But I feel like you need that with the dark chocolate
38:49Because I want it almost to taste like a mocha
38:51Morning, Ian
38:53Good morning
38:53Tell us about your Vacheran glacé
38:57I want to cast your minds back
38:58About a decade ago
38:59There was another fella called Ian
39:01From Belfast on Bake Off
39:03His Bake Alaska didn't go too well
39:06And he served it in a bin
39:07Back in Series 5
39:12One of the most iconic Bake Off moments of all time
39:15Yeah
39:16Saw another Ian from Belfast
39:18No, no, no, no, no, come on
39:20Consign his bake to the bin
39:22Ian, Ian, Ian
39:24You have to present...
39:25Look at it, how you can present it
39:26Come judging, his flavours were never tasted
39:29So where's your sponge?
39:32In there?
39:33Mm-hmm
39:33We could have tested that
39:34Do you remember this?
39:36I remember
39:36So, seeing as I'm the other Ian from Belfast
39:39This is going to be a bin
39:40With the same flavours that he did as Bake Alaska with
39:44Brilliant
39:44Ian's Italian meringue Vacheran glacé
39:47Pays homage to Series 5 Ian's flavours
39:49With espresso sorbet, dark chocolate ice cream
39:52Sesame praline and vanilla chantilly cream
39:55So you're finally going to put Bingate to bed
39:57Yeah
39:57My sorbet is churning already
39:59Well, it's good because Ian's didn't really set
40:02And that was part of the problem
40:03Good luck, Ian
40:04With their first frozen filling churned
40:07Looks like it's set like a dream
40:08To get a second made in time
40:10The bakers can't chill now
40:13I'm not good at multitasking
40:14So I generally find this moment in any bake quite difficult
40:18I'm just going to sip this one more time
40:20Because I really want the pistachio ice cream to be smooth
40:22Wait, you've got to hold this flat
40:24That's not going to work
40:25It's quite small, that's it, isn't it?
40:27I'm going to go borrow one from Tom
40:28OK
40:28It's not really going through
40:30Tom's provided
40:31Holes are too small
40:32I'm going again
40:33That's...
40:35Oh!
40:36This has been an absolute fiasco
40:38I thought you were good
40:40Now I'm going to make coconut gelato
40:42Unlike the rest of the bakers
40:43Toby's not using milk or cream
40:46Because I was lactose intolerant when I was a kid
40:48I thought I'm going to try and make this whole thing lactose free
40:50His bacharan glace celebrates a trip to South America
40:53One of my really good friends is Colombian
40:56We went and stayed at his family home
40:57And in the garden there's this beautiful mango tree
41:00So every morning we would go out and pick fresh mango
41:03So it's my ode to that
41:05Beneath the meringue mango tree
41:07Toby's packing in mango sorbet
41:09Macerated mango
41:11And a coconut ice cream
41:12Along with a coconut caramel whipped cream
41:14So my little lactose intolerant friend
41:17You're doing ice cream
41:19When did you find out you were lactose intolerant?
41:21When I was a baby
41:22So I grew up on goat's milk
41:23Goats get bad rap don't they?
41:25I guess because the devil has the form of a goat
41:27And the old clippity cloppity
41:29I'm getting turned on
41:31I know
41:32Bakers you're halfway through
41:35You've got 2 hours and 15 minutes left
41:38Oh
41:39Don't know whether to up my oven temperature
41:41This should please you today
41:43Because there's a lot of baked meringue
41:45So we shouldn't get the whinging that we got yesterday
41:47Oh it's still soft
41:49It should be hard and it's just not
41:51It's really weird
41:53I don't know why it's not
41:54It's exactly the same as I've done it at home
41:56What amount have you used?
41:58I've used 150 grams of pasta sugar
42:01And 300 grams of egg whites
42:04It's the other way around
42:05It's double sugar
42:06I mean hard
42:07That's what I've done
42:08Yeah yeah yeah
42:08So great now you can just redo it
42:10I just need to get it done
42:12If she can crack her Swiss meringue
42:14Leslie's bake will be inspired by an upcoming family celebration
42:18My daughter got engaged at Christmas
42:21I hope I'm the wedding cake maker
42:24I figured I'd better start practicing just in case
42:27Leslie's Vacherang Glace wedding cake
42:30Will be home to lemon and basil ice cream
42:32Strawberry eaten mess, vanilla ice cream
42:34And be adorned with Swiss meringue swans and ruffles
42:37You alright Leslie?
42:38Yeah I'm a little bit stressed
42:39What are you stressed about?
42:40My meringue didn't work
42:42I read the recipe round the wrong way
42:44Have you got time to cook it and everything?
42:46Probably not
42:47But I'm going to get some out anyway
42:49Listen we've got to keep fighting base
42:50We've got to keep fighting
42:51Bakers you've got one hour left
42:56Yeah you drink that Leslie
42:57Hydrate, hydrate, hydrate
43:00Everything's done
43:01Just got to assemble
43:02And hope that the meringues don't crack
43:04You've got this man
43:05Hopefully
43:05Let's do your moustache while we're here
43:07Yeah go on
43:07Tie me up
43:08Right here we go
43:12I am absolutely petrified
43:14Petrified
43:15Just baked meringue is incredibly fragile
43:18Getting them off is going to be interesting
43:20Meringues don't really like temperature change
43:22And before the bakers can begin building their Vacherang Glaces
43:26These are my meringues that will go inside the structures
43:28They face the nerve wracking task
43:30I can hear that cracking
43:31Of freeing their meringues
43:33Crack here
43:34Crack here
43:35Cracks there
43:36Oh
43:38Without breaking them
43:39Oh my days
43:41I'm literally shaking
43:43Oh come on please stay together
43:46Come on
43:47There's a lot of cracks here
43:50Hopefully I can glue this all back together
43:52Is anyone else going badly?
43:53Oh this bit is so stark
43:55Oh so this is one of the most stressful things
44:01I'm going to try again
44:03Hopefully I can get this one off in one piece
44:05It's cracked a lot
44:07What I might do is pour white chocolate onto it
44:10And hopefully the chocolate will solidify
44:12That's my backup plan
44:14Let's go
44:19That was tints
44:21While most undertake repairs
44:23Ha
44:24That did not work
44:25Meringue
44:26Meringue
44:27Meringue
44:28I'm just covering this in white chocolate
44:30So the ice cream doesn't make it all go soggy
44:33Lesley's forced to accelerate her low and slow bake time
44:36I've just turned it up to 200 just hoping that it'll give it a little blast that it needs
44:41How long have we got?
44:42Please don't say half hour
44:43Bakers you've got 30 minutes left
44:46Let's make the showstopper of dreams
44:48I'm trying not to panic
44:50I think we need to make a bloody veteran
44:52As the clock ticks down
44:53Ice cream
44:54The bakers attempt the tricky task of building up
44:57Everything when I assemble it needs to be frozen cold
45:00Otherwise the ice cream will melt
45:02They didn't have tins in the size that I needed
45:05So I need to cut this
45:06It's so hard
45:07If I have something that's standing and edible
45:09That is honestly a win
45:11I can't deal with the mess
45:13I'm staying positive today
45:15I'm not going to let it get me down and bring it on
45:17Sorry
45:19Hey
45:21So my whipped cream I've just got some vanilla and ginger syrup
45:24So this is the coconut caramel cream
45:27This is my nervy moment
45:29So this is me making the mushroom head
45:31I do feel like it's coming together now
45:33But it is what it is
45:34Okay, so now I'm making my pistachio praline
45:36I'm icing ice cream
45:38And everything is collapsing
45:40But it is fine
45:41Because it's going to go back in the freezer
45:42Bakers you've got 15 minutes left
45:45It never ends
45:46Never ends
45:47I'm going to get a map
45:48And just hope they're setting off
45:49I'm going to torch this Italian meringue next
45:51Oh, they're a little bit soft
45:53It's not had quite long enough in the oven
45:55Oh, that's just cracked as soon as I put it on
45:57Why Ian's lips black?
45:59It is black food colouring powder and lustre dust
46:03Oh, I need to wash myself after this
46:06These do look very rustic
46:08Spades, I've just got to trust myself
46:10Are these the sides of the bin?
46:11These are the sides of the bin
46:12Well, it's the sort of old tin
46:14So clever
46:15Beaten up
46:16Yeah, it needs character, right?
46:17It needs character, yeah
46:18It's the sort of bin the top cat would sleep in, right?
46:20Exactly
46:21Oh, that's a good reference
46:23Oh
46:24You need to know which bin you're creating
46:26This is chaos
46:28Gosh, look at that
46:29Right, what shall I do?
46:30What shall I do?
46:31What shall I do?
46:32Right, let's glue it up
46:33I've tried my best today
46:34It was a silly little error
46:36I was going to sample it in the freezer
46:38The chocolate's not stuck it together
46:39Can I request some setting spray?
46:41Let me just add the nose
46:43Oh my god, my hands are shit
46:45Somehow, I want to use these to support the shell
46:49And round the side over here for this boss
46:52That's once where the batch that had an accident
46:55They flew off
46:56But I'm just going to cover it with fruit
46:58Lifesave on that
46:59Bakers, you've got one minute left
47:01Come on, bakers, you've got this
47:02It's going to be down to the wire
47:04Oh god, I feel sick
47:06Looks like a bin lad
47:09Is it the cleanest?
47:10No
47:11I hate that it's wonky on top
47:12But maybe they won't notice that much
47:16Bakers, that is it
47:17Your time is up
47:19Is there a good angle for it?
47:21Look on the bright side
47:22I've never got to make a Vasherin Glace again in my life
47:25That is incredible, Tom
47:27It's pristine
47:28Oh, don't you catch me like this?
47:31I know the meringue's not great
47:33I'm just feeling super relieved that it's done
47:35I'm not allowed to cry on telly
47:37Oh, that's it
47:40It's all right
47:41It's all right
47:52The bakers' Vasherin Glace's now face the judgement of Pruham Hall
47:56Jasmine, please bring up your Vasherin Glace
48:00The ice cream looks pretty well set
48:10The bacon on the shell looks good
48:12It's a shame about this crack here
48:13Let's see if I can get in there
48:15So it's a scallop shell lined with white chocolate
48:18And with pistachio ice cream, stracciatella
48:20And then strawberry ice cream on top
48:21I'm absolutely salivating
48:23The French meringue has been dried out quite nicely
48:28Clever with the white chocolate
48:29I'm glad you did that
48:30I think it would have destabilised the meringue otherwise
48:33The ice creams all taste delicious and distinctly different
48:37Overall I think you've done a very, very good job
48:39It's very neat, very jasmine
48:41Mmm, well done, thank you
48:43Thank you
48:44Thank you
48:51I like what you've done to it
48:52Because it's got a slightly ethereal look to it
48:54All being one colour
48:55There are a few cracks in the tail
48:57But it's still very beautifully done
48:59It's a baked French vanilla meringue
49:01There is stem ginger ice cream, key lime and lemongrass sorbet
49:05And a vanilla shanty cream
49:06Wow
49:07Oh, well done
49:11Love the ginger
49:16But I think the meringue is too toffee-ish
49:18That meringue down at the bottom is quite solid
49:21I think it's the weight has just become compressed
49:24The lime and the ginger
49:26For me they clash a little bit
49:27Individually they're beautiful, really nice flavours
49:29I think overall you've done a great job
49:31And I just think it's so A brave and B elegant
49:34To have done it all in white
49:36The overall look I think is amazing
49:42So this is an espresso Italian meringue on the top
49:45We've got some baked layers of Swiss meringue
49:47Banana cake
49:48And it's cinnamon ice cream, banana ice cream
49:50And then there's a layer of a caramelised banana
49:52Dulce de Lecce
49:53With some hazelnuts in there as well
49:54There we go
49:55That's it, Paul
49:56Yeah
49:57Right
49:58Beautiful, very strong banana
50:07All your layers are delicious
50:08And they all work really well together
50:10I think you've done a great job producing all those flavours
50:12And that one tower of strata
50:15Love the top, tastes amazing
50:17Especially with the coffee
50:18That is really surprising to me
50:20Yeah
50:21Because I mean that's just torch meringue
50:22It is
50:23And it tastes absolutely delicious
50:25Congratulations, those flavours are amazing
50:27The way it looks is really so neat and lovely
50:34I like the colours, it's very bake-off, it's very pastel
50:38Right
50:39So we have a mango sorbet, coconut ice cream
50:42Some macerated mangoes
50:44And a mango salted caramel whipped cream
50:48It's always delicious, really good
50:52Very light and summery
50:54I think it's beautiful
50:55It's like having a pina colada
50:56I'm just not nipple deep in a pool
50:58We can be if you like
51:00But the rang's well baked
51:02Everything else I think works quite well together
51:04It's lovely, very nice
51:05Really delicious
51:06Good job, Toby, well done
51:13It's the second time a bin's been put towards us
51:16Well, it looks absolutely wonderful
51:20And it looks like quite a grubby bin
51:22That's been kicked around a lot
51:23It's so good
51:24It's been through the ringer
51:25So this is a dark chocolate ice cream
51:28With a black sesame prowling on top
51:30And an espresso sorbet
51:32And just some vanilla chantilly on top of that
51:34And there's a Swiss meringue outside
51:36That is a very strong flavoured chocolate ice cream
51:41It needs to be eaten with the meringue
51:43Because it's not really sweet
51:45I love the design
51:47But don't like the coffee
51:48And I don't like the chocolate
51:49Really?
51:50It's too strong
51:51I would question flavour combination
51:53Those were originally Ian's flavours
51:56I'm not trying to pass the buck
51:59So I'll turn around and go
52:01Ian, I really didn't like it mate
52:03I'm so sorry
52:07I'm happy that you put Bingate to bed
52:09Thank you guys
52:10It's quite informal
52:18It's sort of put on to resemble a wedding cake
52:21Wedding cake
52:22Yeah, that's what I was going for
52:23Well, you know, I love it
52:24I think it looks very fresh
52:26So my Vacherin Glace is a vanilla lemon curd and basil ice cream
52:33Layered with a strawberry eaten mess ice cream
52:36Oh my god, that looks good
52:38If I went to a wedding and I got a serving like that
52:41I think there was more than fair
52:47The batter actually works quite nice
52:49The strawberry comes through nicely as well
52:51That is so delicious
52:55This is great
52:59Your meringue is a little bit chewy
53:01Needs to be baked a little bit more
53:03It works because, I mean, you've got chantilly cream
53:06You've got curds
53:07You've got ice cream
53:08You're thinking, who cares?
53:10But this is the bake-off
53:11Yeah, yeah, 100%
53:12And we are looking for good meringues
53:13Otherwise, great flavours
53:17The meringue was chewy
53:18But we sort of know that
53:19He said it weren't baked
53:20So I was like, no
53:21You know?
53:22The flavours were good
53:23And Paul really enjoyed it
53:24So that's a win for me
53:25I'm really pleased with how that went
53:26Paul said it reminded him of sipping a pina colada
53:28And I'm not sure if he invited me to get in a pool with him
53:31It didn't go incredibly well
53:33I hope I get the company points
53:34I've just committed to the bit
53:36Maybe I've committed to the bit a bit too much
53:46I've never seen you looking so happy
53:48You were munching down the ice cream
53:50It'd be lovely having ice cream in a hot tent
53:52You two have got such a difficult job
53:54I know
53:55People don't realise how hard it is
53:56Aren't they artistic, this lot?
53:58They really are
53:59I think Tom's pulled himself up again
54:01That was really clever
54:02What he did with all the multilayers
54:03And Jasmine had another good day
54:05I mean, the cracks in her showstop
54:07Were almost the only thing wrong with it
54:08I thought Leslie struggled a little bit
54:10The flavours were incredible
54:12The problem was the meringue was just too chewy
54:14But if I had to eat a plate full of it
54:16I would go for that one
54:17Personally, I would have gone for Toby's
54:19I loved the flavour
54:20With that mango and coconut
54:21It was delicious
54:22He's had a good week, hasn't he?
54:23Yeah
54:24Yeah
54:25What about Aaron?
54:26The problem was he had a stem ginger ice cream
54:27And then he had key lime as well
54:29Those two were really fighting against each other a little bit
54:31I bet you didn't think he was going to be eating a bean today, did you?
54:33No
54:34Ian from Belfast on both counts
54:36Interesting flavour combinations
54:37The chocolate was really punchy
54:39And the sort of espresso sorbet didn't quite work for me
54:43Yeah
54:44The sorbet absolutely let him down
54:46Not his best work
54:47Well, it wasn't his work
54:48Well, no
54:49That's the point
54:50He's very clever
54:51Very clever
54:52But he did do well in technical
54:53But I would say
54:54He's joined Lesley in potentially going
54:58But when it comes to Starbaker
55:00I think it is between Toby and Jasmine
55:10Hello, Bakers
55:11Well done
55:12Meringue week was a success
55:13I've got the great job this week of announcing the Starbaker
55:17And the Starbaker this week is Toby
55:30Unfortunately, I've got the sad job of letting incredible baker go this week
55:36So, the baker leaving the tent this week is...
55:44Lesley
55:45Yeah
55:46I know
55:48Oh, baby
55:49Don't be kind
55:50Do you know what?
55:51I knew it was coming
55:52It's sort of like ripping the plaster off
55:54Thank you so much for the experience
55:56It's been amazing
55:57Well done
55:58I'm really sorry to see Lesley go
55:59She's a remarkable woman
56:00In a way, she's my ideal kind of baker
56:03She's just really having a good time
56:05That's what Bake Off's about
56:06It's been a dream of mine to actually do this
56:08It's like a lifetime achievement
56:10I've got over halfway
56:12I've had a blast
56:14Well done Tobes
56:15Thanks
56:16Well done mate
56:17Thanks very much
56:18Did a good job there
56:19Yeah, thanks
56:20Hello
56:21Guess what, babes?
56:22What?
56:23Starbaker
56:24Congratulations
56:26Oh
56:28Toby winning Starbaker
56:29He was sort of sniffing at it for a couple of weeks actually
56:32They had a handshake in the signature
56:33Third in the technical
56:34And a very strong showstopper
56:35A well deserved Starbaker
56:37How'd you feel?
56:38Overwhelmed
56:39Can't believe it
56:41I had a blinder this week
56:42Feels great
56:43I hope I can keep it up
56:44Oh, gosh
56:46Dessert week next week
56:47Go on, bye, love you though
56:48It's so tough now
56:49Because everyone's good
56:50Even just saying that there's only five of us left fills my stomach with a bit of anxiety
56:55Margin for error is just like getting smaller and smaller
56:59Next time
57:00Gross
57:01It's hot enough in dessert week
57:02The quarter finals
57:03Don't panic
57:04Now panic
57:05See a scorched signature
57:07It's punchy
57:08An old school technical
57:10Oh
57:11Oh my god
57:12Oven drama
57:13And a gravity-defying showstopper
57:15And we can't make an adjoiner
57:17Who will stand tall in the tent
57:19I think it looks absolutely magnificent
57:21I think it's amazing
57:22And who
57:23Come on, come out
57:24Will have a wobble
57:25The person who is leaving us this week is
57:29For you
57:30Madness
57:31No
57:34They're there
57:44No
57:46They can't
57:48Know
57:49They're here
57:50They're there
57:51I think
57:52They're here
57:53They're there
57:54With
57:55Educational
57:55One
57:56But
57:58Cảm ơn các bạn đã theo dõi.
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