The Great British Bake Off Season 16 Episode 7

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Transcript

00:00Last time it was pastry week. Make that pastry flakier than my ex. Jasmine was on

00:06a roll over all three challenges. It's on. And landed her third star baker crown. It's a hat

00:12trick. Jasmine. Aaron's plans might have fallen apart. It's broken. But I don't know what to do.

00:19It was Natalia's baking swan song. Natalia. In the tent. I love you guys. You're so nice.

00:28This time. Here we go. A bake off first. One and two and three. Morang week. This is the most

00:34stress I've been in my life. Challenging the bakers with the stickiest of signatures. Yuck.

00:39Squeaky bum time for a minute. A technical that splits the pack. Could everyone leave the tent

00:44except for Ian. And a staggering showstopper. Oh God I feel sick. Who can keep their cool. Oh my God

00:52that looks good. And who will suffer in the temperature of the tent. I'm screaming inside.

00:57Can't you hear it. Like help me.

01:04First ever Morang week. Yeah. What goes. Ooh ooh ah crack. Ooh ooh ah crack. Now

01:27I have no idea. A morang-a-tang. So happy to be here. I would love this week to be the

01:33week of consistency. But morang is a friend to nobody. It's the one thing where if it's

01:37not completely perfect it's completely wrong. One of the amazing things about this competition

01:42is that each week you have a completely new slate. Whatever's gone before you just have

01:47to like bring your best game again. A little bit of delirium can be good in the tent because

01:51you just keep moving and you don't overthink things. I think a lot of people's practices

01:55haven't gone well. Mine included. My kitchen was something else. It was morang everywhere.

02:00So I've been covered in it. Dogs are covered in it. They're like ooh. It's been a sticky

02:05week. Hello bakers. Welcome back to the tent. I've got some very exciting news for you. It's

02:12for you. It's the first ever morang week. I was going to say that. I'm sorry I got a

02:17little bit excited. Due to public demand and demand from Paul Hollywood we're dedicating

02:23a whole week to that sweet eggy goodness some people call moringue. It looks like clouds,

02:30tastes like heaven. Now for your signature challenge today the judges would love you to make 12 mini

02:35meringue pies. Your pies should be made with a buttery shortcrust pastry with a tasty filling

02:42and an exquisite meringue topping. You have two hours. On your marks. Get set. Bake.

02:51What am I doing? What am I doing? A bit stressed about the time. There's only two hours today which

02:56is so annoying. The signature challenge our bakers have to face are 12 meringue pies. The meringue topping

03:02is the critical thing. So the bakers can choose whichever meringue they wish. Obviously you've

03:06got Swiss, you have Italian and then you have French. I just want a really stable stiff one today.

03:11For me the perfect meringue pie has really crisp history. We want that snap, the crack and the

03:19beautiful butteriness to come through. It's sort of my go-to sweet shortcrust pastry recipe and it

03:24doesn't normally let me down. They can put anything they like in the filling. So the obvious thing would

03:28be some kind of fruit curd. But they could put frangipane in there. They could put a set custard

03:34in there. You don't want it to be too gluey. It needs to be firm so that there's a contrast with the

03:40soft meringue. They're the kind of thing that if I can execute well today they do start to look on the

03:45professional side of baking. We've got six amazing bakers and we want them to show off what they can

03:50do and this is the classic way of doing it. It's a tiny little thing but it's very difficult to do.

03:54Morning Jasmine. Morning. Hello Jasmine. Tell us all about your meringue pie triple star baker. Have

04:03you had a handshake as well? Yeah. Wow. You've smashed all the record books. You should leave now really. Quit while you're ahead.

04:09Get out Jasmine. So I'm going to be making passion fruit and raspberry meringue tarts. Perfect.

04:15Jasmine's hoping a tangy passion fruit curd and fresh raspberries in a sweet shortcrust pastry case

04:21topped with Swiss meringue might win her another accolade. Give her a handshake now. Get it out

04:27the way with. No she's never going to get another handshake and she's never going to get another

04:30star baker. My money's on Jasmine. Thank you Jasmine. Thank you. But there's stiff competition when it

04:37comes to citrus curd. I'm making a lemon and raspberry tart with a meringue topping. I've practiced

04:44it quite a bit. There's been lemon tarts flying everywhere. Adorned with raspberries and edible

04:49flowers. Leslie's Italian meringue will top a sweet shortcrust case filled with a raspberry gel and a

04:54classic lemon curd. Custard or curd? Cooked curd yeah. Is it quite nice and sharp is it? It is sharp yeah

05:00because you've got the raspberry coming through as well. Good luck Leslie. Thank you. Does anyone want to

05:05take over? To create the most exquisite and tasty pies. I'm using chestnut flour in my pastry for extra

05:12flavour. A delicious buttery pastry is essential. So we have a pat sucre for the tartlets. To avoid it

05:21being tough when baked means delicate handling and keeping cool. It's going straight in the freezer.

05:27Gonna chill out for 15 minutes. Hello. Hello. You're just prancing about. Harder than it looks what I do.

05:34Who's at hardest to get banter out? Yeah. Tobes when he's in the zone. Aaron he's alright with banter.

05:40You're always good value. You're the banter king. Oh stop it. You've got a mullet as well. That elevates

05:45everything. So I'm just chopping up my apples ready to stew them in a moment. All the bakers have opted

05:53for fruity fillings. It's passion fruit curd so lots of passion fruit. Choice is designed to cut

05:59through meringue sugary sweetness. Could I get a bigger sieve? It's hilarious. For his filling,

06:09software engineer Ian's thoroughly researched Bake Off history. Since season one, anyone who's used

06:14rhubarb hasn't gone home. And this has stayed true for 15 seasons because they love rhubarb. Topped

06:20with Italian meringue, Ian's pat sucre case will be filled with a baked almond frangipan, blackberries

06:26and a double dose of lucky rhubarb with a smooth compact and decorative batons. You're not doing

06:31rhubarb are you? Yeah. What kind of tent is this? Do you not like rhubarb? No. Do I have like a little?

06:37Absolutely not. Well, do you want me to vomit over your bake? I'll be a first. Ian's not the only one

06:43opting for my least favourite filling. That is five parts rhubarb to one part strawberry. I would say

06:50this whole tart to me is like a balance between sour and sweet. Tom's tangy rhubarb and strawberry curd

06:56will be in a shortcrust pastry case topped with stem ginger swiss meringue. He'll blow torch rather

07:01than bake. I don't like torch meringue. I think it's too sticky. Yes. You're adding this stem ginger,

07:08the ginger itself, the liquid. So I make the swiss meringue and I'll add four tablespoons of that

07:12syrup. I just find it cuts through the sweetness a little bit. It'll be fascinating to see how that

07:16stem ginger comes through. I will try and make it definitely come through. It's looking good. I just want to

07:22cover it with cling film and put it in the fridge now. This is my blackcurrant compost,

07:26which is going to go underneath the blackcurrant filling. Aaron's pairing blackcurrants with a

07:31chestnut filling. It looks vile. For his take on a French classic. So I had a Mont Blanc tart in

07:37Paris. I do like the Mont Blanc. I think Mont Blanc is such a gorgeous thing. And it had some like

07:42blackcurrants in it and I felt it wasn't fruity enough. So essentially I've done the same thing,

07:46just inverted the chestnut cream for the blackcurrants. Aaron's almost Mont Blanc pies will

07:52have a short crust pastry case, toasted yuzu and blackcurrant meringue, a blackcurrant compote

07:57and crema, along with the Bates traditional chestnut cream filling. I'm very suspicious. I mean,

08:02I think chestnuts are lovely. It'll be interesting. Well, I hope you like it. I hope I like it.

08:07You're inventing something new. They fear change. Don't worry about it. Yeah. It's very alarming.

08:12The smell on that is just perfect. Toby's also taking a risk. So I'm making mini meringue apple pies

08:20with candied walnuts. With an inventive illusion bake. It's all going so well. When's it going to

08:27start going wrong? His short crust pies will contain apple, walnut and vanilla custard. They'll be topped

08:33with a lattice of piped meringue that gives the illusion of a woven pastry lid. It is meant to be a

08:39meringue tart. Yes. Is there enough meringue? I'm going to dome the top of it as well,

08:43so it looks like a very full apple pie. How very Halloween. Look forward to it. Good,

08:48good. Thank you, Toby. Thanks. I feel like that's your favourite holiday of the year. It's my birthday.

08:55Guys, I've got to do a time call, but there's no Alison. Ian, quick, come over. It's your first time

08:59call. Tell them they've got an hour left. Beggars, you have an hour left. All right.

09:05See you. Better than Alison. So the pastry's been in the fridge about 20 minutes. I'm going to get it

09:12out now and fill my tarts. In those black gloves holding that knife, you look quite sinister. Yeah,

09:17I know. I feel sinister today. We've got to move fast. Right, I'm going then. Whilst most are blind baking.

09:23So I'm going to do 15 minutes on the blind bake and then take the beads out. Ian's the exception.

09:29I'm doing a baked filling in mine. It's very traditional for in Japan. They're going to need

09:33to be in the oven for 20 minutes. I'm like so nervous about those tarts. Let's see. Come on in.

09:40Come on. Let's get your meringue on.

09:42So let's merengue. One and two and three. Join me. No chance. Let's meringue together. Come on,

09:54Toby. Join me. I'm so sorry to this point, but it's absolutely not happening. Join me.

10:00How do I merengue? Join me. I knew you'd join.

10:05I knew Aaron would do it. I just need to make my meringue.

10:14Budgeting the merengue in favour of meringue, the bakers start on the critical sweet eggy topping.

10:20Sugar syrups for the meringue. And you get the one of your team.

10:23They can make any style of meringue they choose. I didn't know there were different types of

10:27meringues until about five days ago. Jasmine and Tom are making Swiss,

10:32heating egg whites and sugar before whisking the whole mix. It's like rubbing your tummy and

10:37patting your head. The other bakers have opted for Italian. Which is essentially making a sugar syrup

10:43and then pouring that into your egg whites. 116.5. Perfect. Adding anything extra to either.

10:50It's brown because it's supposed to look like pastry. So I've dyed it. It's a delicate balance

10:54as too much liquid can destabilise the mix. Now add the flavours in for tablespoons of the stem ginger.

11:01Oh yeah. That's the stuff.

11:06Bakers, you've got half an hour left.

11:12The edges are cooked. The base is not completely cooked. So this is going to be a very stressful,

11:17delicate operation, I think.

11:20Less taste, more feed.

11:22It's going back in. I'm just going to do five and then check it because I need to get this.

11:28Show on the road.

11:29Now we wait.

11:30Do you rather be a raspberry or a blackberry?

11:32Raspberry.

11:32Name a fruit and I'll do an impression of it.

11:34Okay, okay, okay, okay. Blueberry.

11:37Okay, okay, mango. Oh, that's a bad one. Mango.

11:39Mango is hard actually.

11:41Well, I love that.

11:42Okay. With the judges expecting deliciously crisp pie cases.

11:50Keep baking. The bakers must time the exact moment to take them out.

11:54I think they're okay, these ones. Too soon and they risk their bakes being pale and soggy.

11:59I think I've done like two minutes longer.

12:01I'm liking this peach today. I could see a meringue in this colour.

12:05Has anyone in your family tried this?

12:07No.

12:08So Paul and Prue will be the first people to try your meringue.

12:10It's very rogue.

12:13Oops. These need to come out of the oven.

12:18I think they look right actually.

12:19Happy with that.

12:20They look pretty good.

12:21But the real test now is going to be if these come out of the walls.

12:25Come on, come on, come on.

12:25Pastry's done. Okay.

12:28Right, they just need to chill for two seconds longer.

12:30I think I'm going okay. I think I've got like 20 minutes maybe.

12:33Bakers, you have 15 minutes.

12:37Whoa.

12:37Right, I am literally like to the wire now.

12:40I'm going to start assembling.

12:41Got a lot to do.

12:43Oh my god, my hands.

12:45So it's going to be raspberry, then the curd.

12:47Now we're getting rhubarb on.

12:48Big spoon, big spoon.

12:50Look at you go. You can wield a piping bag.

12:52I don't feel the piping bag, no.

12:54Maybe it's taking too long to do this.

12:56This is chaos, but it's going to get covered in my eyes.

12:59This is the most precise thing I have ever done in my life.

13:02I won't believe that.

13:03This is just about the height of my artistic talent, I think.

13:06Whoa.

13:09I forgot to put the walnuts in.

13:11How did I forget that?

13:13What a silly boy.

13:15I'm just going to try pressing a few in.

13:18Just try icing over the top.

13:19Bakers, you've got five minutes left.

13:22Oh my god.

13:23Gosh, gosh, gosh.

13:24Blow torch that meringue.

13:30Crew said she doesn't like a lot of char.

13:32I'm just going to go light.

13:33I want a bit of caramelization, but I don't want it to be burned.

13:36Oh wow, these are great.

13:37Bakers, you have one minute left.

13:39One minute.

13:41That is stressful.

13:43These are lemon fobina from Marcada.

13:46Okay.

13:52Bakers, your time is up.

13:55Please step away from your meringue pies.

13:57Mmm.

13:58Oh.

14:00Did you see Tobi?

14:01Yeah.

14:02He's like...

14:03I'm done.

14:04I forgot the walnuts.

14:05Screeky bum time for a minute.

14:07The one thing that didn't really go to plan there is that that meringue does look a little bit

14:11thinner and stickier.

14:12Oh my lord.

14:13These are beautiful.

14:14I don't know if I've cooked mine enough.

14:25The baker's mini meringue pies now face the judgment of Paul and Prue.

14:29Hello, Tom.

14:29Hello.

14:30Hi, Tom.

14:37They are as neat as a pin.

14:39I'd like to see a little bit more of a flash of colour to the meringue.

14:42I feel like I heard Prue say she doesn't like toasted meringue.

14:44What I don't like is unbaked meringue.

14:47Yuck.

14:49That's what I mean.

14:51It's a meringue challenge, Prue.

14:52You've got to have some meringue.

14:54So this is a rhubarb and strawberry meringue tart with a stem ginger Swiss meringue on the top.

15:01You know, that meringue has a really lovely flavour.

15:04It's still disgusting texture.

15:05The tartness that comes from the base is nice.

15:09The overall flavour balance with the meringue, the strawberry comes through beautifully.

15:13And it's not overly sweet, actually.

15:14No, it's lovely.

15:16Fantastic.

15:16Pastry looks a little pale to me.

15:26So we've got a sweet short cross pastry with a raspberry gel.

15:31And then we've got a lemon filling and a Italian meringue.

15:36That lemon curd is absolutely delicious, but it is too thick.

15:40It's just too gloopy, that bit too gluey.

15:42OK.

15:42The meringue's lovely, set well, cuts well.

15:44Yeah.

15:45I think the flavour combinations of all three balances with the sharpness from the lemon curd.

15:48It's just for me, your pastry's overworked.

15:50OK.

15:51I think it needs a little bit longer in the oven as well.

15:52Yeah.

15:59Yeah, I like these.

16:00Don't they look beautiful?

16:03Nice and crisp pastry.

16:05Holding nicely.

16:06So my meringue pies have some fresh raspberries in them,

16:09and then a passion fruit curd, and then a Swiss meringue on top.

16:12Mmm, absolutely perfect.

16:15Crisp pastry, really strong passion fruit, a little bit of raspberry, and creamy meringue.

16:21It's really good.

16:22Pastry's well baked.

16:23The passion fruit comes through really nice.

16:24It's nice and sharp, balancing with the raspberries, and then the sweetness on top.

16:27So, well done.

16:29It's not going to happen.

16:33I'll do it all with my left hand.

16:34It's like half.

16:37That's like half.

16:38That's the real one.

16:41Well done.

16:50Well, they certainly look interesting.

16:51They're not all identical.

16:53Your blowtorch is all over the place.

16:55You've got parts here which just aren't touched at all.

16:57Okay.

16:58You have blackcurrant compote, a blackcurrant filling, some chestnut cream,

17:02and then it lightly flavored you zoom around.

17:04That's beautiful.

17:05And the reason is the tartness against the sweetness, and your pastry is fantastic.

17:09I would have liked a bit more of the chestnut, but the combination is lovely.

17:13If I saw them in a pastry shop, I would want to buy one.

17:15Well done, Aaron.

17:16Thank you very much.

17:22Love the look of them.

17:24These are rhubarb and blackberry tarts with a frangipane, rhubarb compote,

17:29vanilla, Italian meringue, and rhubarb batons.

17:32You know, Ian, it's very complicated, but it's absolutely beautiful.

17:35Everything goes together really well.

17:37It's lovely.

17:38I like the tartness that's coming from that with the frangipane.

17:41It's baked beautifully.

17:42I do get the tartness from the rhubarb, but not necessarily the flavor.

17:45Overall, I think it's a decent bake.

17:47Very good.

17:47Well done.

17:54They look absolutely lovely.

17:57It's such a clever idea to make them look like little apple pies with the meringue.

18:02So it's a sweet short crust, then there's a custard in the base,

18:06stewed apples, candy walnuts, and meringue.

18:10It's lovely and sharp, and the pastry is just delicious, and I like the meringue.

18:20The reason why I like it is because the tartness and the apple, the texture inside there as well.

18:25We know that's meringue, but actually, it's not overly sweet.

18:28It's delicious, and I've never seen that before.

18:30Well done, Patrick.

18:32It's lovely.

18:34Wow.

18:35That couldn't have gone any better.

18:36I 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.

18:43Mood in my camp is disappointment after that one, because this is meringue week,

18:46and that meringue was the worst I've ever made.

18:49Bit disappointed that the textures were wrong, and the pastry was a little bit under,

18:53but I sort of knew that.

18:54The bakers were able to prepare for their signature bake,

19:01but the technical challenge will be a meringue-based mystery.

19:06Hello, bakers.

19:07Welcome back to the tent.

19:08It's time for your technical challenge.

19:11And today, your technical challenge has been set for you by the king of meringue,

19:15Paul Hollywood.

19:16Now, Paul, we know you're a font of meringue-based knowledge.

19:19Have you got any advice for our bakers?

19:21You get one shot at this.

19:23You make a mistake on that, that's it.

19:25OK, as ever, our technical challenge will be judged blind,

19:29so we're going to have to ask the king and queen of meringue to exit the tent.

19:33Hurry up, guys. We've got some exciting news for our bakers.

19:37Guys, for your technical challenge, we're about to unleash on you

19:41a staggered start time and a staggered finish time.

19:45Check this out.

19:46Could everyone leave the tent except for Ian?

19:49Why?

19:50Oh, my goodness gracious.

19:52Great balls of fire.

19:55Ian, the judges would love you to make four perfectly risen souffles.

20:00Your souffles need to be made with a raspberry Italian meringue base

20:06served alongside a leaf-shaped tuile.

20:09You've got one hour.

20:10On your marks.

20:11Get set.

20:11Bake!

20:14Good luck, Ian.

20:15Thank you, guys.

20:17Make eight curved leaf-shaped tuiles.

20:19I'll put the sugar and butter together, and then I'll put it in the egg white,

20:22and then I'll put it in the flour.

20:24Easy.

20:24Oh, that looks like a raspberry souffle.

20:29Before we talk about it, you need to tuck in while it's at its full height.

20:33Tell me what you think.

20:34Well, it looks wonderful.

20:35Wow.

20:37Mmm.

20:38That is beautiful.

20:39There is an Italian meringue method.

20:41What they've got to do is make a puree with the raspberries.

20:43Once they've done that, then they need to make almost a sticky jam.

20:47Meanwhile, you also have your egg whites.

20:49Whisk into soft peak.

20:51If they take it to stiff peak, it's going to be quite lumpy and quite rough.

20:56Now, your bacon is for about 20 minutes.

20:58If they don't get their timings right and they run out of bake time,

21:00the chances are it's not going to have the full height.

21:02The baker's got an hour for this challenge, and we're staggering their starts.

21:06We can taste them fresh from the oven.

21:08Start off with the tuiles to get that out of the way.

21:10They have rolling pins, so when it comes out,

21:11the tuiles can be lifted and placed over and it gently folds.

21:15This seems so simple, but there are a hundred things that could go wrong.

21:20This is evil.

21:21Why am I here by myself?

21:22You're the first man on the moon.

21:24And do I get any special treatment because of this?

21:26You've got to wash your hair later.

21:27That would genuinely be a dream.

21:29When's everyone else coming in?

21:33Hello.

21:34Hello.

21:34Hi.

21:36This is so fun, Toby.

21:37You're going to really enjoy this.

21:38Toby, the judges would love you to make four perfectly risen souffles.

21:44Damn.

21:45Your souffles should be made from a raspberry Italian meringue base

21:49and served alongside a leaf-shaped tuile.

21:53You've got one hour.

21:54On your marks.

21:54Get set.

21:55Bake.

21:58Oh, my goodness me.

21:59I have never made a souffle.

22:01At least we have a recipe.

22:02I wouldn't say full, but it's a recipe.

22:05I'm just going to have to wing it.

22:06It says curved.

22:07I don't know if that means these are just curved leaves or if I have to curve them myself.

22:12Oh, I feel like I need to move faster.

22:14Come on then, Leslie.

22:16Les, you're going to smash this one.

22:17OK, Leslie, the judges would love you to make four perfectly risen souffles.

22:23On your marks.

22:24Get set.

22:25Bake.

22:27I'm really trying hard not to be stressed because I think when you're stressed you start panicking.

22:32Is this good for smearing?

22:33I think that's a good schmearer.

22:35I'm not a massive fan of souffle.

22:37I like food with substance.

22:39What's your favourite dessert?

22:40Apple pie, ice cream, custard and then clotted cream on top of that.

22:45Ice cream, custard and clotted cream.

22:47Yeah, go big or go home.

22:52I'm literally going to put that in for a couple of minutes.

22:55As soon as they're golden brown, I'll take them out.

22:58Come on, Aaron.

23:00On your marks.

23:00Get set.

23:02Bake.

23:03I have actually made two players before.

23:05I have never made a twill before.

23:10Jasmine.

23:11On your marks.

23:12Get set.

23:13Bake.

23:14I find the custard starts really unnerving.

23:17It's the waiting.

23:18I just don't like it.

23:20What a weird challenge.

23:22Can you be having a good little look?

23:24Tom.

23:24On your marks.

23:25Get set.

23:26Bake.

23:27First impressions, souffle.

23:29Never made one.

23:30Honestly, a bit confused.

23:36Baking twills is a fine art.

23:38They look like twills.

23:40They're definitely not the neatest ones.

23:41Go under.

23:42They'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.

23:51Oh, a bit brown.

23:53And I don't think they're going to curve very well.

23:57No.

23:57I've cooked them for too long, so I'm just going to go again.

24:02So, next step is make a smooth raspberry puree

24:05using 25 grams of the caster sugar.

24:08While other bakers move on.

24:09I just blitz the raspberries with sugar and I'm just sieving the seeds.

24:14Leslie's spending time baking new twills.

24:18Second time lucky.

24:20I'm screaming inside.

24:21Can't you hear it?

24:22Like, help me!

24:24I have to make an Italian meringue souffle base with the remaining sugar

24:27and the raspberry puree.

24:28I am going to add some sugar to this and then bring it to a syrup.

24:32200 grams remaining from the 225 grams of caster sugar.

24:36With the remaining sugar, so how much remaining sugar do we have?

24:39430 grams.

24:40That's a lot of sugar.

24:42So I need to get that up the temp.

24:43Your face when I said souffle.

24:46I 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.

24:53And I am like a professional souffle maker.

24:56Do you want to make these for me?

24:56No, I don't know about this one, though.

24:58I don't know about this one.

24:59Oh, perfect. That's really helpful.

25:01So I'm just starting to separate my eggs.

25:04This is for the Italian meringue.

25:06To cook the egg whites properly, the syrup has to be 116 degrees.

25:10I need it to get to 120 degrees Celsius.

25:13In fact, to perfect this recipe, the syrup should reach 114 degrees.

25:18This needs to get a couple degrees higher.

25:20This is at 111... Yeah, do you know what that's done?

25:23120. OK.

25:24While to achieve the airy texture the judges expect...

25:27Bloody hell, this is stressful.

25:29..the meringue should be whisked to soft peaks and no further.

25:32Like, medium. Medium peaks, right?

25:35..or when baked, the souffles risk being lumpy and curdled.

25:39I'm sort of aiming for stiff peaks.

25:41That's stiff peaks now, already.

25:43Not 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 a souffle, it's always got, like, perfectly level edges.

25:56I feel like it should be perfect.

25:59Let's see.

26:01The delicate dish requires up to 20 minutes baking.

26:04All right, 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, the bakers run the risk of serving the judges a raw mixture.

26:14Hopefully they'll be done in time.

26:17Yeah, I'm going in.

26:18I'm going to leave them in to the very last minute.

26:20So, now we wait.

26:25Ian, you have 10 minutes left.

26:27I mean, they look like souffles, but I don't know how long I'm meant to bake 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, isn't it?

26:40They've risen so much.

26:42I mean, these are big boys.

26:44Oh, my God.

26:46They are insanely tall.

26:50They're not going to be dumb.

26:51They're going to be raw.

26:53Oh, my God.

26:55I feel like I need to take them out.

26:5615 minutes feels great.

26:58Oh, my God.

27:00Wow.

27:01Ian, those are taller than you.

27:03Baker number one, I'm coming to get your bake right now.

27:06As always...

27:08It's great.

27:09..the technical bait will be judged blind.

27:10Madame, Monsieur.

27:14The height's quite good.

27:16It's got a decent height.

27:21That's very, very sweet.

27:22Too sweet and not enough rosy.

27:25I think they've made a mistake somewhere, yeah.

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, that, actually.

27:32That interpretation's fine for me.

27:34I agree.

27:36They're coming out.

27:37Number two, I'm coming to get your bake.

27:39They're really tall, but they do look like they're coming down a tiny bit now.

27:46Enjoy.

27:48This wheel's baked well.

27:49Yeah.

27:50That soup is quite flat, not as high as it should be.

27:52They should be higher than that.

27:55I think they're taking me meringue to the wrong stage.

27:58They need to take it to soft beat, not stiff beat, because it makes it lumpy.

28:01The raspberry levels are good, but it's just too flat.

28:06Yep.

28:08They're going to be raw.

28:10Oh, I've got it.

28:11Never mind.

28:12Bacon number three.

28:13I'm coming to get your bake.

28:14I'll be really gentle with them as well.

28:17Oh, my goodness.

28:18Oh, dear.

28:20You might 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.

28:29It's over whipped, so that the white would not incorporate properly.

28:34And the tuiles are thick as hell.

28:36They're all different colours.

28:37Yeah, those aren't good.

28:40Bacon number four.

28:41I'm coming to get you.

28:42So your car did decline, but don't worry.

28:52I'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.

28:59It's not quite as set as I expected it to be.

29:01It's a little bit wet in the middle, which is why I sunk a bit.

29:05Flavour-wise, it's OK.

29:06It's quite lumpy, and these wheels are too thick.

29:09Bacon number five.

29:11I'm coming for your bake.

29:16I can see from here that the biscuits are all different shapes.

29:19But actually, they taste amazing.

29:20The colour's amazing, too.

29:22They're decent.

29:23The twirls are good.

29:24These do not look good at all.

29:26Look how soft that is.

29:28Yeah, it's liquid.

29:29Actually, it tastes good.

29:30Mm.

29:30The flavour's everything going for it.

29:33Bacon number six.

29:34I'm coming to get your bake.

29:36They're dropping already.

29:38Thank you so much.

29:39This is your last dish.

29:41Enjoy.

29:44The problem with this is, obviously, the height.

29:46It looks quite rough.

29:49It's too sweet.

29:50They're not properly risen.

29:52No, it's not.

29:53It's dropping really quick, isn't it, as well?

29:55These are underbaked, but it's not very good.

29:57Very grainy, actually.

29:59Pale, flat.

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, it 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 and Toby's third.

30:24And in second place, we have this one.

30:27It's mine.

30:28Aaron.

30:29Nicely set and quite well-risen.

30:31Pretty good job.

30:32Which means, in first place, we have this one.

30:35You had the hardest spot, so well done.

30:39Yeah, that is well done.

30:40The raspberry flavor was there, but it was balanced by the sugar.

30:43However, what I did like with the twills and the height that you got.

30:47How do I get first?

30:49I'll take it, yeah.

30:50You put 230 grams too much sugar in.

30:54What?

30:55I thought I'd say 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, I need to bring a superstar game.

31:04That wasn't great.

31:06I don't think I'll make another souffle.

31:09No.

31:15Here we go.

31:17The first ever meringue week. Have you enjoyed it?

31:19Yeah, I loved it. I 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?

31:30It 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 the 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.

32:00Ian'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?

32:14Quarter-finals next week.

32:15And I think, at that point, we are beginning to sort of hone down

32:19on who's going to be in the final.

32:20It's week seven, I hope so, unless you've been asleep for the whole time.

32:31Welcome 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

32:44a beautifully decorated Vacheran Glace.

32:48So named because of its resemblance to an alpine cheese,

32:52traditionally, your Vacheran should consist of an exquisite

32:56meringue shell containing 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.

33:08Bake!

33:10I 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.

33:27So 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 flavors 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 flavor should really pop.

33:41If it isn't right, they're going to be in a world of trouble.

33:43Got that feeling of impending doom.

33:45I'm traumatized from trying this at home and it having no flavor at all.

33:48We expect the meringue to be baked long and slow, and that will create a hard meringue,

33:53and will be very stable.

33:55If they bake it for less, it might look good, but guarantee this thing will crack,

33:59and 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 and be a bit extravagant and extraordinary.

34:08You want to see something that's hugely elaborate, decorative.

34:12Most of all, I wanted to have classic flavors, good meringue and beautiful ice cream.

34:18If the bakers do this correctly, this will be unbelievable.

34:24Hi, 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.

34:40After underperforming yesterday, Tom's going bananas,

34:43with a giant mushroom wrapped in Swiss meringue.

34:45His fungi will have a detachable white chocolate and coffee Italian meringue top.

34:51So 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.

34:56Okay, good.

34:56Great flavors combinations.

34:58Yeah.

34:58Structurally, is it quite sound?

35:00Maybe.

35:01Um, let's see how we get on.

35:02Good luck, babe.

35:03Thanks, guys.

35:04Have a good one.

35:06In this immense challenge...

35:07There's a lot of meringue today.

35:09Who'd have thought for meringue week?

35:10The bakers can once again make any meringue they choose.

35:14This is a Swiss meringue that I'm making.

35:15I'm literally doing a French meringue.

35:17But to ensure its stability, it's essential they follow their recipe perfectly.

35:22I've used 150 grams of pasta sugar and 300 grams of egg white.

35:31I'm going to check the 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.

35:42I should give it another go.

35:43You got it, Les.

35:44You got it.

35:45Thanks.

35:45To create the show-stopping vacheran glacé the judges expect...

35:49So I'm going to pipe a scallop shell.

35:52Is it scallop or scallop?

35:53The 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 you feeling?

36:05Not in control.

36:06I feel, yeah, I feel great.

36:09I detect some sarcasm.

36:11It's all going to go in the oven soon, but I need to pipe my tree first.

36:15Yeah, these are meant to be fern leaves.

36:17Do they look like a dock leaf? Maybe.

36:19I should have done pearls in the middle of it.

36:21Morning, Jasmine.

36:22I gather that your vacheran glacé is going to be a seashell.

36:26So I'm going to do a shell with pistachio ice cream, stracciatella ice cream,

36:31and strawberry ice cream.

36:32And your three ice creams, how are you freezing them?

36:35So I've got these moulds, which I'll freeze them in,

36:38so then they'll turn out and be a similar kind of shape.

36:42In addition to a trio of ice creams, Jasmine's stepping outside her comfort zone

36:46with an Art Deco French meringue seashell with pistachio praline struts.

36:51Are you confident about today?

36:53No, this isn't.

36:54Is this going to be your weak link?

36:56This is as we're just going to crack and fall apart.

37:00It's as far as I can get it with 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.

37:13Again, I'm going in.

37:15Achieving the perfect meringue.

37:17They're going to be in front now and pass.

37:18Means baking low and slow.

37:20Okay, I would love it to bake for seven hours, really slowly, in an aga,

37:24but I don't have that all that time.

37:26I'm colouring my meringue, but I'm just doing it in the bag,

37:29because as it comes out, you get, like, a ruffle.

37:31I need to get my ice creams churning.

37:33Next, the bakers turn to their Vacherang glacés icy fillings.

37:37So these are the two custard bases.

37:38You're going to have a banana ice cream and then a cinnamon ice cream.

37:41Making multiple frozen elements.

37:43Oh, yeah.

37:44So that's my chocolate custard base.

37:46It's crucial their flavours complement each other perfectly.

37:49So I am making mango sorbet and coconut gelato.

37:54Let's pray to the meringue gods.

37:56Right, 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.

38:04Leave that to churn until it's done.

38:05Morning, Aaron.

38:07Good morning.

38:08Tell us all about your Vacherang glacé.

38:10Mine'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, only with nine tails.

38:18As opposed to a cat with nine lives.

38:21Beneath an intricate fox figure from Japanese folklore,

38:24Aaron's concealing a key lime and lemongrass sorbet

38:27and a smooth stem ginger ice cream.

38:29I love ice cream.

38:31Are you the sort of person who will watch TV and go through the whole box?

38:34I'm the type of person who will open the tub, have four spoons and put it back.

38:37I couldn't live with you, babe, I'm telling you.

38:39I could make you any flavour of ice cream that you want to.

38:41That's true, I could live with you.

38:44So that's my coffee sorbet in there.

38:45Strong espresso, but I feel like you need that with the dark chocolate

38:49because I want it almost to taste like a mocha.

38:52Morning, Ian.

38:53Good morning.

38:54How are you?

38:54Tell us about your rash round last night.

38:57I want to cast your minds back about a decade ago.

38:59There was another fella called Ian from Belfast on Bake Off.

39:04His Bake Alaska didn't go too well and he served it in a bin.

39:11Back in series five, one of the most iconic Bake Off moments of all time.

39:15Yeah.

39:16Saw another Ian from Belfast.

39:18No, no, no, no, no, no, come on.

39:21Consigne his bike to the bin.

39:23Ian, Ian, Ian, you have to present...

39:24Look at it, you can't present it.

39:27Come judging, his flavours were never tasted.

39:30So where's your sponge?

39:32In there?

39:33We could have tested that.

39:34Do you remember this?

39:35I remember.

39:36So seeing as I'm the other Ian from Belfast, this is going to be a bin with the same flavours

39:42that he did his Bake Alaska with.

39:43Brilliant.

39:44Ian's Italian meringue Vacheran Glace pays homage to series five Ian's flavours

39:50with espresso sorbet, dark chocolate ice cream, sesame praline and vanilla chantilly cream.

39:55So you're finally going to put Bin Gate to bed?

39:57Yeah, my sorbet is churning already.

39:59Well, it's good because Ian's didn't really set and 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.

40:08..to get a second made in time, the bakers can't chill now.

40:13I'm not good at multitasking, so I generally find this moment in any bake quite difficult.

40:18I'm just going to sift this one more time because I really want the pistachio ice cream to be smooth.

40:22Wait, you've got to hold this flat. That's not going to work.

40:24It's small, that sift, isn't it?

40:27I'm going to go borrow one from Tom.

40:28OK. It's not really going through.

40:30Tom's provided.

40:31Holes are too small.

40:32I'm going again.

40:34That's...

40:35This has been an absolute fiasco.

40:39I thought you were good.

40:40Now I'm going to make coconut gelato.

40:42Unlike the rest of the bakers, Toby is not using milk or cream.

40:46Because I was lactose intolerant when I was a kid, I thought I'm going to try and make this whole thing lactose free.

40:50His Vacherang Glace celebrates a trip to South America.

40:54One 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.

41:06Beneath the meringue mango tree, Toby's packing in mango sorbet, macerated mango and a coconut ice cream,

41:12along with a coconut caramel whipped cream.

41:15So, my little lactose intolerant friend, you're doing ice cream.

41:19When did you find out you were lactose intolerant?

41:21When I was a baby, so I grew up on goat's milk.

41:23Goats get bad rap, don't they?

41:24I guess because the devil has the form of a goat.

41:27And the old clippity clappity.

41:30I'm getting turned on.

41:33Makers, you're halfway through.

41:35You've got two hours and 15 minutes left.

41:38Oh, I don'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.

41:52It'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 and 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.

42:09So great.

42:09Now you can just redo it.

42:10I just need to get it done.

42:13If she can crack her Swiss meringue,

42:14Leslie's bake will be inspired by an upcoming family celebration.

42:19My daughter got engaged at Christmas.

42:22I hope I'm the wedding cake maker.

42:24I figured I'd better start practicing just in case.

42:27Leslie's Vacherang glacé 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 all right, 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, but I'm going to get some out anyway.

42:49Listen, we've got to keep fighting, base.

42:50We've got to keep fighting.

42:53Bakers, you've got one hour left.

42:56Yeah, you drink that, Leslie.

42:58Hydrate, hydrate, hydrate.

43:00Everything's done.

43:01Just got to assemble and 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, tie me up.

43:11Right, 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 glacés...

43:25These are my meringues that will go inside the structures.

43:28..they face the nerve-wracking task...

43:30I can hear that cracking.

43:31..of freeing their meringues...

43:33Crack here, crack here, cracks there.

43:37..without breaking them.

43:40Oh, my days. I'm literally shaking.

43:44Oh, come on, please, stay together. Come on.

43:48There's a lot of cracks here.

43:50Hopefully I can glue this all back together.

43:52Is anyone else going badly?

43:53Oh, this bits are so stark.

43:58Oh, so this is one of the most stressful things.

44:01I'm going to try again.

44:02Hopefully I can get this one off in one piece.

44:05It's cracked a lot.

44:06What I might do is pour white chocolate onto it,

44:09and hopefully the chocolate will solidify.

44:11That's my back-up plan.

44:17Let's go.

44:20That was Tittens.

44:21While most undertake with pears...

44:23Ha! That did not work.

44:25Merangue, merangue, merangue, merangue.

44:28I'm just covering this in white chocolate

44:30so that the ice cream doesn't make it all go soggy.

44:32Leslie's forced to accelerate her low and slow bake time.

44:36I've just turned it up to 200,

44:37just hoping that it'll give it a little blast that it needs.

44:41How long have we got?

44:42Please don't say half an 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.

44:54...the 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,

45:04so 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.

45:16Bring it on.

45:19Sorry.

45:20Hey!

45:21So, my whipped cream,

45:22I'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 and everything is collapsing,

45:40but it is fine because this is going to go back to the freezer.

45:42Bakers, you've got 15 minutes left.

45:45It never ends.

45:46Never ends.

45:46I'm going to get them up and just hope they're setting up.

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.

45:56Oh, that's just cracked.

45:56As soon as I put it on.

45:58Why Ian's lips black?

45:59It is black food colouring powder and luster dust.

46:04Oh, I need to wash myself after this.

46:06These do look very rustic.

46:08I suppose 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 beaten up.

46:15Yeah.

46:16Beating up bin.

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.

46:25This is chaos.

46:27Bosh, look at that.

46:29Right, what shall I do?

46:30What shall I do?

46:31What shall I do?

46:31Right, let's glue it up.

46:32I've tried my best today.

46:34It was a silly little air hour.

46:35I'm just going to assemble it in the freezer.

46:37The chocolate's not stuck it together.

46:39Can I request some setting spray?

46:41Let me just add the nose.

46:42Oh my god, my hands are shit.

46:44Somehow, I want to use these to support the shell.

46:48And round the side over here, press cross.

46:52That's once where the batch that had an accident, they flew off.

46:56But I'm just going to cover it with fruit.

46:57Lifesave on that.

46:58Bakers, you've got one minute left.

47:00Come on, bakers, you've got this.

47:02It's going to be down to the wire.

47:04Oh god, I feel sick.

47:08Looks like a bin lid.

47:09Is it the cleanest?

47:10No.

47:10I hate that it's wonky on top, but maybe they won't notice that much.

47:16Bakers, that is it.

47:17Your time is up.

47:20Is there a good angle for it?

47:22Look 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 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.

47:51The bakers' Vasherin Glaces now face the judgement of Prue and Paul.

47:56Jasmine, please bring up your Vasherin Glace.

48:08The ice cream looks pretty well set.

48:10The bacon on the shell looks good.

48:12It's a shame about this crack here.

48:13All right, let'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.

48:22I'm absolutely salivating.

48:23The French meringue has been dried out quite nicely.

48:28Clever with the white chocolate.

48:30I'm glad you did that.

48:31I 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.

48:40It's very neat, very jasmine.

48:43Well done. Thank you.

48:44I like what you've done to it because it's got a slightly ethereal look to it,

48:54all being one colour.

48:55There are a few cracks in the tail, but 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.

49:06That's so good.

49:07Wow.

49:10Oh, well done.

49:15I love the ginger.

49:16But I think the meringue is too toffee-ish.

49:19That 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, for me, they clash a little bit.

49:27Individually, they're beautiful, really nice flavours.

49:30I think, overall, you've done a great job.

49:31And I just think it's so A, brave and B, elegant to have done it all in white.

49:41The overall look, I think, is amazing.

49:43So this is an espresso Italian meringue on the top.

49:45We've got some baked layers of Swiss meringue, banana 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 leche, with some hazelnuts in there as well.

49:54There we go. That's it, Paul.

49:56Yeah.

49:56Bloody hell.

49:59Right.

50:05Beautiful.

50:06Very strong banana.

50:07All your layers are delicious, and they all work really well together.

50:10I think you've done a great job producing all those flavours

50:13in that one tower of strata.

50:15Love the top.

50:16Tastes amazing, especially 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.

50:26Those flavours are amazing.

50:31The way it looks is really so neat and lovely.

50:34I like the colours.

50:35It's very bake-off.

50:37It'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.

50:49Sorbet is delicious.

50:51Really 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.

50:59We can be, if you like.

51:00But the meringue's well-baked.

51:02Everything else, I think, works quite well together.

51:04It's lovely.

51:04Very nice.

51:05Really delicious.

51:06Good job, Toby.

51:07Well done.

51:13It's the second time a bin's been put towards us.

51:18Well, it looks absolutely wonderful.

51:20And it looks like quite a grubby bin

51:22that's been kicked around a lot.

51:23So good.

51:24It's been through the ringer.

51:26So 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.

51:37That 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,

51:46but don't like the coffee and 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.

51:58So I'll turn around and go,

52:00Ian, 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.

52:17It's quite informal.

52:19It's sort of put on to resemble a wedding cake.

52:22Yeah, that's what I was going for.

52:24Well, you know, I love it.

52:25I think it looks very fresh.

52:27So my Vacheran Glacé is a vanilla lemon curd and basil ice cream

52:34layered with a strawberry-eaten mess ice cream.

52:37Oh, 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.

52:42The 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.

53:01It needs to be baked a little bit more.

53:03It works because, I mean, you've got Chantilly cream, you've got curds,

53:07you've got ice cream.

53:08You're thinking, who cares?

53:10But this is the bake-off.

53:11Yeah, he is. Yeah, 100%.

53:12And we are looking for good meringues.

53:13Otherwise, great flavours.

53:16The meringue was chewy, but we sort of know that.

53:19He said it weren't baked.

53:19I was like, no , you know?

53:21The flavours were good and Paul really enjoyed it.

53:23So 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

53:29and I'm not sure if he invited me to get in a pool with him.

53:31It didn't go incredibly well.

53:33Hope I get the complete 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 to have an ice cream in the hot tent.

53:52You two have got such a difficult job.

53:54I know.

53:55People didn't realise how hard it is.

53:56Aren't they artistic, the slot?

53:58They really are.

53:59I think Tom's pulled himself up again.

54:01That was really clever, what he did with all the multi-layers.

54:04And Jasmine had another good day.

54:05I mean, the cracks in her showstop were almost the only thing wrong with it.

54:09I 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, I would go for that one.

54:18Personally, I would have gone for Toby's.

54:19I loved the flavour with that mango and coconut.

54:22It was delicious and well-baked.

54:22He's had a good week, hasn't he?

54:24Yeah.

54:24What about Aaron?

54:25The problem was he had a stemmed 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 you were going to be eating a bean today, did you?

54:33No.

54:34Ian from Belfast on both counts.

54:36Interesting flavour combinations.

54:38The chocolate was really punchy

54:40and the sort of espresso sorbet didn't quite work for me.

54:44I think 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.

54:50It's very clever.

54:50That's the get-out balls.

54:52But he did do well in technical.

54:53But I would say he's joined Leslie in potentially going.

54:58But when it comes to Star Baker, I think it is between Toby and Jasmine.

55:02Hello, bakers.

55:11Well done.

55:11Meringue week was a success.

55:14I've got the great job this week of announcing the Star Baker.

55:17And the Star Baker this week is Toby.

55:24Unfortunately, I've got the sad job of letting incredible baker go this week.

55:36So, the baker leaving the tent this week is...

55:44Leslie.

55:45Yes.

55:46I know.

55:47Oh, babe.

55:48Don't be kind.

55:49Do you know what?

55:51I knew it was coming.

55:53It's sort of like ripping the plaster off.

55:55Thank you so much for the experience.

55:56It's been amazing.

55:58I'm really sorry to see Leslie go.

55:59She's a remarkable woman.

56:01In 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.

56:07It's been a dream of mine to actually do this.

56:09It's like a lifetime achievement.

56:11I've got over halfway.

56:13I've had a blast.

56:14Well done, Tobes.

56:15Thanks.

56:15Well done, mate.

56:16Thanks very much.

56:16Have a good job there.

56:17Yeah, thanks.

56:18Hello.

56:19Guess what, babes?

56:20What?

56:21Star baker.

56:22Oh, yeah.

56:23Yeah.

56:23Congratulations.

56:27Toby winning star baker, he was sort of sniffing at it for a couple of weeks, actually.

56:32They had a handshake in the signature, third in the technical, and a very strong showstopper.

56:35A well-deserved star baker.

56:37How do you feel?

56:38Overwhelmed.

56:40Can't believe it.

56:41I had a blinder this week.

56:42Feels great.

56:43I hope I can keep it up.

56:45Oh, gosh.

56:46Dessert week next week.

56:47Go on finals, you know.

56:48It's so tough now, because 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, it's hot enough in dessert week.

57:03The quarterfinals.

57:04Don't panic.

57:04Now panic.

57:06See a scorched signature.

57:08It's punchy.

57:09An old-school technical.

57:11Oh, my God.

57:12Oven drama.

57:13And a gravity-defying showstopper.

57:16I'm a cake maker, not a joiner.

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.

57:24Or have a wobble.

57:26The person who is leaving us this week is...

57:29That's awesome.

57:30There are people that have that poem might beством to carry alongside沢山

57:31But always, how it works.

57:32A cálatre profile comes through life.

57:34And I'm thinking, I'm really tired of them.

57:34I think there's a complete disappointment over you.

57:36And that's great depth.

57:36I wonder if they're keeping any more 보여드� next week.

57:39I'm trying to quote this one.

57:40I've been doing all the best and overall 좋아하 STEPHAN mentor ly

57:42and Espero that I'm maybe going back with you

57:43sometime in a Christian mate.

57:45So many announcements.

57:46And can't ノ

57:50К

57:51I won't finish this?

57:53If you are probably looking for questions,

57:54guys, check Palm oeless.

57:55I hope there has been planned on these terms.

57:56Bye bye, Sabrina P wurض,

57:58чтобы дог rein through the podcast.

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