The Great British Bake Off Season 16 Episode 5

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Transcript

00:00Last time

00:03It was back-to-school week I don't look great. I'm gonna get a detention definitely

00:08Jasmine rose to the top of the class. It is style with substance winning star Baker for the second week running

00:14And while Ian barely scraped a pass

00:17Very messy. It was Jessica who failed to make the grade

00:20Triceratops is looking a bit sad and was expelled from the tent. I've met some incredible

00:26Inspiring bakers, so it's not all bad this time

00:30What is this? I can't possibly comment on what that looks like. It's chocolate week

00:35Worried about all of it really. The bakers let loose with moose in the signature. Hope it's not tiramissupi

00:42Innovate behold the gingham pantry in a never-before-seen technical

00:48And go gooey with incredible showstoppers

00:51So good whose food of love will seduce the judges. That's a beautiful chocolate biscuit and who I was way too chill will crack

01:00Under the pressure surgery

01:21Come on wait, come on. I think it was really fun. Yeah, that showstopper did not go well. So hopefully this week breaks the cycle

01:34Real chocoholic

01:36I do love chocolate. So maybe I'll eat these words, but I'm looking forward to it. So yeah, I'm ready

01:42I am so scared of chocolate

01:44I feel like I know what I'm doing. So fingers crossed

01:50It all goes to plan

01:55Hello bakers welcome back to the tent it is chocolate week now for your chocolate signature bake the judges would like you to make some highly

02:04Decorated chocolate mousse cups now chocolate mousse cups is actually my stage name for when I do burlesque

02:10So if I do break out into any dancing, I do apologize

02:15The judges are looking for some indulgent chocolate mousse desserts inside edible chocolate cups

02:21You can use any chocolate that you like, but there must be a baked element in your cups

02:27Do you have two and a half hours on your marks and get set by

02:33Chalky week it has begun chocolate week, and it's not super hot. I think we're on their winner today

02:40The signature challenge is a chocolate cup filled with a chocolate mousse. What could be better than that?

02:47So I'm just starting to melt my chocolate

02:50They've got two and a half hours to produce their own tempered chocolate cup. This is a 70% dark chocolate. It's quite fruity

02:56tempering is basically melting chocolate cooling it and then warming it slightly

03:00I had successfully tempered the chocolate at home

03:04The chocolate when it is finally set will be very shiny

03:09It will also have that snap and come away from the mold more easily, but now

03:14Who knows?

03:16What is a mousse a mousse is quite light and melts in the mouth, but it must be set?

03:23Not too worried. We wanted to have some baked element in an air somewhere

03:28I'm starting with a biscuit fresh fruits like cherries very good with chocolate. I think it's a winner

03:34I'm excited for this challenge. I love chocolate. I love mousse. What's the not to like?

03:39Am I worried?

03:41Obviously

03:44Morning Leslie

03:46Leslie, what are you doing about your mousse cup?

03:49So we're doing a dark chocolate cup and mascarpone cream chocolate mousse coffee liqueur a little sponge biscuit

03:56A walnut praline and then i'm topping it all off with a whipped coffee white chocolate ganache

04:04And with a caramelized banana and some of the praline. I like someone that challenges themselves for two and a half hours

04:11Leslie's ambitious take on a tiramisu will feature no fewer than six separate elements as well as a chocolate spoon to eat it with

04:20Allow yourself time to set in that's the critical thing in the challenge. Good luck. Thank you

04:24Leslie

04:28And Leslie's not the only baker right we're in putting this classic italian dessert

04:34You want to maintain as much air in the egg whites as possible so you get a nice light biscuit into a chocolate cup

04:40I've only practiced this once I actually thought it was two hours not two and a half hours

04:45It's now i'm like i've got extra time but time goes so fast in this place

04:50Aaron's tiramisu will come molded in real espresso cups and lids an almond sable will be on hand to dip into the chocolate mousse

04:57If it's only that big it's got to be pretty rich are you saying you want more i don't want to feel cheated

05:04I've gone to a restaurant i paid a lot of money so i think it is enough good luck aaron thank you very much

05:10Thank you some people would say it's not about size in this case it seems at all about size

05:14But tom is also doing a similar thing biscotti italian for twice cooked so mine needs to be better

05:24So it's gone straight back in we have tiramisu

05:30Tom will avoid being too tiramisu similar by adding coffee soap biscotti to his cups

05:36To separate two different flavoured mousses are you putting booze in this i see some booze

05:41Yeah there's booze in this part here for pro is paul not a big drinker paul likes a pina colada

05:46Yeah he does have you ever had a banana colada you're making this up i'm not if you get to the final we'll have

05:52Banana colada deal deal deal i'm gonna start to fill my mouths let's give this a go the chocolate will start

06:01Setting fairly messy this isn't it as soon as it hits the molds it's just now working fast

06:07fail to work fast i need my white chocolates and i put it with the waves and the bakers won't

06:14Produce the delicate chocolate cups you can see the chocolate is getting really thick really quickly

06:20the judges are expecting this is setting much much faster than it has at home like i can barely even tip

06:27it around the mold this is not good panic is setting in toby's shells will contain an orange

06:35infused chocolate mousse a set orange gel and an orange liqueur soaked earl grey sponge

06:41and where did the inspiration come for this mojurex

06:46i like to have fruit in a lot of my bakes because i think it lightens it a little bit and orange and

06:50chocolate that's such a classic yeah exactly and toby's not the only baker there might be enough

06:56actual orange in these to contribute towards your five a day keen to boost the judges fruit intake we

07:02are gonna blend some strawberries together hopefully we'll get a nice move set it in the fridge nadia will

07:09pipe pistachio cream into a white chocolate cups then top with crumbled viennese biscuit and white

07:15chocolate and strawberry mousse so this here is a little bit of double cream and gelatin gelatine

07:20can help stabilize the mousses in that we're going to put our strawberries but to reach the desired

07:26texture wish i'd put more gelatin in this the most important thing i'm going to whip up double cream

07:33and then whip up some egg whites as well is to whip air into the cream or egg white base so that creates

07:38the air rated mousse hopefully anyway air rate insufficiently very lightly whipped cream and

07:45they'll end up with a runny mousse hope it's not tiramisu pie now this is where it goes everywhere

07:52and then i'll put the set mousse into the shell once it's set how long have we got left bakers you are

07:59halfway through with mousses safely tucked away so this is my um orange liqueur syrup

08:07there's an almond sablay we shaped like a croissant the bakers can move on to the additional elements

08:13who doesn't like viennese biscuits let's be honest but they hope will elevate their creations i'm now

08:18making the cores the milk chocolate hazelnut butter this is this soft center jasmine will embed the

08:26hazelnut cores into her molded mousses before finishing with a hazelnut tuile and a hazelnut caramel

08:32i'm making my caramel what's been happening in your real life i was on placement in hospital

08:38yesterday again have you got a doctor's bag no that's when i qualified is it i used to carry

08:43around a brown doctor's bag for fashion purposes because sometimes people used to think i was a

08:48doctor when they go talk to doctor not me while aaron and leslie going in with me walnuts are also

08:57going nuts for caramel i'm gonna do my jam in a ukrainian it's a varengia varengia this challenge

09:06offers natalia the chance to revisit her fruit-filled childhood my brother and i we're picking the berries in

09:13a garden of my grandma take it back to granny's garden natalia's setberry compote will be infused

09:25with almond liqueur and sit between layers of jacon sponge and dark chocolate mousse more amaretto

09:33let's make it strong perfecto but it's not just natalia pouring out someone's beer who could leave the

09:41judge's three sheets to the wind whenever i went to belgium for the first time this was on draft

09:46everywhere it's really easy drinking you know ian's take on a black forest gato will be presented in

09:53dark chocolate belgium beer goblets and include chantilly cream froth and a cherry beer gel

10:02have you had all you need of this yeah that's it you can that's yours

10:05this is the only reason yous have kept me here is to have some drink oh i'm loving your work

10:16the bakers will need to be in full possession of their faculties for the next step

10:20the difference between it going well and not well is how heavy-handed you want to be

10:24wearing gloves just to stop the fingerprints on the chocolate

10:30whoo yeah aren't they so shiny

10:35ah you all doubted me

10:39yeah there's no way i can serve that look how thick that is that is not what they're after

10:43i need to hurry up because i want to do these chocolate things again bakers you've got half an hour

10:47left now on to the more scary part putting the chocolate cups on a hot pan yeah that's the one

10:57the consistency is much better for actually coating these molds now yeah i don't know i'm going to use

11:01this and toby's not the only baker considering a chocolate reset i'm not feeling them colors you see

11:08if i hadn't put that stupid decoration on there i'd be sound now but nadia being me go down to the wire

11:15just get carried away now and start adding things that are unnecessary it's thin now isn't it this

11:22will also mean it's a lot more fiddly to get out of the cup so this is a coffee liqueur adding the

11:28chocolate mousse in what's going on down here look at this intricate stuff yeah we're just assembling the

11:38these stems this is a precarious bit are you a white milk or dark chocolate man i'm as dark as you can

11:46get you like dark chocolate that makes me very happy that you like dark chocolate what this is amoreto

11:55i hope all in peru will like it bakers you only have 15 minutes left ah that's gonna be tight

12:02oh come on and i still need to make a chantilly so i'm dipping the earl grey sponge squeezing out

12:10the excess and pushing it through my biscuit crumb compote oh no let's missy i've overfilled

12:20them pretty much every time in practice i'm going in with the caramel i think you might say there's

12:25too much caramel but not in my world i'm just a bit worried about the time now i was way too chill

12:34this is the orange gel which i've not managed to get to set in practice don't tell me that in

12:38front of these people practice no no no no you're the cheerleader i'm just gonna put the ganache

12:45on top which hopefully will give a nice smooth finish

12:48who's a better man or tom's it's a moose in a cup how decorative can it be oh my ganache is split a

12:59little bit ah oh one's a bit cracked i'm so stressed cracked there there and there oh i'm really annoyed

13:10at myself here bakers you only have one minute left i think that's me done we do not have one minute

13:18no matter what it's a rush at the end we're doing hand jelly again can i put my chantilly on afterwards

13:29it's a little bit wobbly that's what i wanted but i couldn't find one oh well i've got croissant you

13:37don't bakers your time is up

13:40please step away from your chocolate mousse cups chocolate mousse cups whip it ian whip it that

13:50includes you ian yeah i know wow amazing it's something there it's soup right now it's gonna

13:58be gel hopefully they taste nice oh my god sick he's done the white tops yeah smart guy

14:04the baker's chocolate mousse cups will now be judged by prue and paul

14:20hi toby hi tell us all about your mousse cup so these are my orange chocolate mousse cups they have

14:26a white chocolate orange shell an orange chocolate anglaise mousse an earl grey sponge soaked in

14:32orange liqueur and then orange gel on top they've cracked a bit there yeah that was the first one

14:41that came out and what is the cake uh genoise sponge with um oh gosh it's not good boozy the mousse probably

14:50could have done with a little bit longer but your balance of flavor is very very good it's perfect

14:56i especially like the booze i thought you might well done toby thanks very much thank you

15:07very neat very precise yeah there's a dark chocolate shell a chocolate mousse and then a

15:14hazelnut core a hazelnut caramel and then a chocolate ganache on top lovely really strong

15:20hazelnut flavor beautiful dark chocolate it's a real pleasure to eat the taste is good the texture

15:26of that mousse is just slightly gone softened a little bit too much thank you thank you jasmine thank you

15:36i'm very impressed with the mugs look at the handles and everything it's

15:40it's really beautifully done this is my chocolate mousse cup with the jaconda sponge and also with the

15:48berries compote the compote is lovely punchy flavor yeah i'm not sure about the setting on the mousse

15:56yeah but having said that the flavor in the mouth is delicious nice job thank you very much

16:00i like the look of there's something quite medieval about it they are a dark chocolate shell with a

16:11chocolate genoise dark chocolate mousse cherry jam and a cherry beer jelly and there's a little thing

16:17of chantilly you didn't get a chance to put that on last 30 seconds it was me going like this i really

16:23like that a lovely mousse i think it's set well it's delicious i think the chocolate cup is beautifully

16:31done the cream would have made a difference but it's all good yeah and i'm trying not to eat it

16:36well done thank you okay so we have got dark chocolate cup with a mascarpone cream a chocolate

16:52mousse with a little bit of brandy in we have a lady finger biscuit and we've got some walnut proline

16:59i like the flavor it's very busy yeah your chocolate mousse layer is so thin it's almost

17:05like a ganache right i think you missed the trick of celebrating that mousse thank you

17:14they look quite interesting but a bit messy okay it's a little bit all over the place my chocolate

17:20mousse cups are white chocolate shells filled with a pistachio cream a viennese crumb a white chocolate

17:26and strawberry mousse with a viennese biscuit i think the strawberry mousse is delicious but it

17:32is a bit soft okay it's a bit like a fool which is much looser and i think that the biscuit should

17:39be crisper just think it's all too soft okay thank you thank you so sweet they look great i love the lid

17:51the whole look of it it's very neat my chocolate mousse cups are dark chocolate on the outside with

17:58white chocolate on the top the mousse is made from milk chocolate and gold chocolate there's a layer of

18:02coffee caramel and there's also a coffee soaked lady finger sponge i think the flavors are heavenly

18:10i think it's a pity the mousse isn't set i think the balance with the sponge the coffee the caramel and

18:15the dark chocolate it's fantastic it's just the mousse thank you they're so neat very tom very clever

18:31wow what about them we've got a coffee soap biscotti at the bottom dark chocolate mousse and then we've

18:38got a white chocolate masala mousse on the top and then that's all set in a white chocolate with a touch

18:43of dark chocolate cup it's beautifully thin tom and i love the mousse i think that's the perfect

18:48texture oh that's great to hear what it is is it's a balance of the sweet and the bitter even that

18:53chocolate brings something to it as well so the whole thing together it is exceptional well done

18:58stop it i absolutely agree that's what it deserves i mean that that could be for sale in a patisserie

19:04shop in the middle of paris oh it's probably do extremely well thank you so much guys wow thank you so

19:10much wow well done looks incredible he's in shock you cannot ask for better feedback i mean i'm chuffed

19:20that biscotti is beautiful i did actually taste tongs and the texture on the mousse was absolutely perfect

19:30it wasn't the best so if i can do a little bit better on my next few bakes and i'll be happy

19:35oh i can't believe that i thought that was going to be absolutely horrendous yeah it was great what a

19:41ride while the bakers could practice for their signature oh my goodness their next challenge this is

19:53deception at work is a mysterious gingham shrouded stop it bake off first what is that

20:01hello bakers welcome back to the tent it's time for your technical challenge and today your challenge

20:09has been set for you by someone who's sweet like chocolate it's mr paul hollywood paul please give

20:16our bakers some wonderful advice keep calm bakers and choose wisely okay as ever this technical challenge

20:26will be judged blind so we're gonna have to ask these two lovelies to vacate the tent stay out the

20:31farmer's field so the prince of praline would love you to make a delicious white chocolate tart

20:40your tart should feature a buttery short crust pastry and a silky smooth set white chocolate ganache but

20:48that's not all instead of a recipe the judges would like you to use artistic license behold the gingham

20:56pantry oh my wow wow behold the gingham pantry okay you have five minutes to choose your ingredients

21:10but whatever you choose from the gingham pantry you have to use your five minutes starts now

21:18ah their chosen ingredients the mint's going must also complement white chocolate doing blackberry

21:27someone spot he's taken basil i'm taking on a leaf of buzz okay bakers you've got two and a half hours

21:34for this challenge on your marks get set bake i've talked berries because i just think white chocolate and

21:42berries i'm going to make a layer of lemon curd with a little bit of time to add another level i'm took

21:50uh passion fruits lemon limes pistachio blueberries if you do too much it's going to bite you in the

21:58proverbial we're cautious in the presence of the gingham pantry

22:02oh this is the first time we've let the bakers finish a technicals they like what we've asked them

22:11for is a short crust base with a set white chocolate ganache topped with whatever they want to go with

22:17the silky smooth sweetness from the white chocolate i suppose there might be a temptation to over complicate

22:23things you want to celebrate the white chocolate i've chosen a sort of slightly tart passion fruit a

22:28mango now for the short crust base we haven't given them the recipe for goodness sake they know how

22:33to make short crust pastry they should do i think where they could go wrong is making it very thick

22:38and too robust but they make it too thin and it can crack easily it's quite refreshing with the

22:44passion fruit and mango but you can taste the chocolate it's something you could finish easily i'm

22:49trying not to because we have got eight more to deal with i'm sorry i could have another piece

22:55okay i've made pastry so many times for i can do this i have no recipe for short crust pastry i should

23:04do i don't whatever sue me we've got egg butter icing sugar and plain flour i don't know the ratio that

23:11we're meant to use for this i'm having a goalie i've got no idea what i'm doing so i've got a short crust

23:17recipe that i use half butter to flour the handshake kid not in this technical you are the chosen one

23:25or hollywood's chosen one can never wash the hand and then when you get home tonight it's a small taste

23:33to achieve the ideal short crust the bakers must avoid a host of pitfalls you want to just add in

23:38enough water to bring it all together not enough water and the pastry will crumble

23:43it's quite dry overwork it and it risks being tough okay just need to make this thin enough

23:50so i can spread it into the tart dish rolling also carries peril i want to get my pastry part

23:57thin good old tom getting his hand shapes yeah so i'll give you a hand shape yeah there you go how's it

24:02feel feels all right it's a bit wet too thin and the tart case could split open she's breaking what a time

24:12to be alive but roll it too thick and the bakers risk serving a jawbreaker i wanted to be thick and

24:20crunchy please pull hollywood who would have thought it would be so important to get touched by one man

24:25that isn't piers boston yeah okay right well we've learned a lot about you today i'm going to bake it

24:31blind with baking beans just pour them in please hold the pastry flat i'm going to be that for 20 minutes

24:41so i'm going to move on to making the ganache ganache is just cream on my chocolate so it's fairly easy

24:47i think the same amount of cream to the same amount of chocolate three to one i do three cream

24:54to one part chocolate it's chocolate week so we should in theory have been looking up how to make

25:00ganaches in theory no three parts chocolate to one part cream that's it i'm just worried about

25:07splitting my ganache i'm adding things to it which is precarious how long have i been whisking this ganache for

25:14shall i do this one i'll have a little sleep okay bakers you are halfway through panic i didn't

25:23wake you up did i no i'm just taking the baking beans out and bake more for another five six minutes

25:32she's quite pleased with that looking quite bumpy and lumpy but see how it goes so i'm gonna start making

25:37jam the bakers can now start on the elements i'm not even weighing this i'm just gonna go rogue that

25:42they think will complement their white chocolate ganache i'm gonna let the hazelnut crunch cool and then

25:48i'm making my mascarpone cream saving out the pips use what you choose all the basil that might be too

25:56much basil let's not do that but if you choose and don't use this will be a terrible time for thee

26:03doing a lemon curd and i'm gonna add some thyme into that and we've got what what is this that's a

26:10it's a tiny tiny bit of basil you're putting that in there yeah it's sad though look at it yeah but

26:15that's like to make the rest of it look better yeah it's coming out i think that's done there's

26:21not gonna be a soggy bottom it looks short i think it was too dry going in i'll let it cool down in the

26:27tray it's too thick and it's cracked i've got a bit of leftover pastry so i'm actually gonna make

26:33another pastry case you have half an hour that means i've got 20 minutes to cook me thing cool it get

26:43me feelings in gonna be choice and to join the others showing off their ability to decorate with

26:48chocolate that's kind of like leaf doesn't it does anyone call you nadia no everyone calls me nads

26:54nads nads yeah you're making little nads right now while the chocolate sets that has not gone how i

27:04thought it would it's time to build this is my white chocolate ganache i'm gonna now put my crème patte in

27:11life's feeling better right now this is my ganache my new pie's looking not bad i whipped the ganache i

27:19don't think it's as set as it could be pipe one line maybe two lines of passion fruit gel on top

27:24i'm just hoping it sticks together i think i've probably got to bake it a little bit longer

27:28it's a good job i didn't throw this one away isn't it i'm gonna have a layer of dark chocolate ganache and

27:44a layer of mascarpone raspberry cream honestly this is laughable i've got some shards shards for the top of

27:51my tart when they're happy with the tarts boom they need to carefully place them there's nothing else

28:01i can do kiddo i need a cake lifter onto the display stands

28:05like this you have one minute left oh god oh god oh no no no i can't believe that

28:28i'm happy with that just doing a little garnish that's a leaf it's all about the garnish bakers

28:38your time is up damn please come and place your tarts behind your photos

28:44well done honestly it'll taste beautiful yeah but it was intact

28:58paul and pru are looking for beautifully decorated tarts well interpretations are interesting with crisp

29:06shortcrust pastry and fillings that complement the set white chocolate ganache let's start with this lemon

29:13thyme curd with white chocolate shards i do like the look of this and the shards they look beautiful

29:20it's a key lime pie yeah it is like a key lime pie it is delicious by the way

29:26but it isn't set the base is good though it's nice and crispy very crisp it's nice and sure yeah pistachio

29:33and lemon white chocolate and cream cheese passion fruit mousse my god it's got everything in there

29:39the base wow that is very thick tastes delicious it's very loose as a mousse and that is really

29:47thick it's too thick white chocolate tart with a raspberry cream hazelnut crunch dark chocolate ganache

29:55citrus garnish it's very pretty the raspberry and the hazelnut would have worked with the white

30:00chocolate that does not it was a white chocolate tart and now it's a chocolate tart moving on it's a

30:09whipped white chocolate ganache tarts with a passion fruit and lime curd and topped with milk chocolate

30:15decorations slightly wilted uh chocolate on the top you need to temper it properly and get them standing

30:21up that pastry's been overworked it's like rubber but the flavor combinations are great you can actually

30:26taste the white chocolate this is a raspberry and white chocolate tart this one looks a mess well

30:32it's been dropped doesn't it quite pale wow so delicate that pastry needed longer in the oven

30:38i like the flavor combination the raspberry is lovely it's very fresh it's not too sweet just a shame that

30:44the whole base is non-existent time infused white ganache tarts it's a lovely color let's have a look

30:51i think the flavor is all right the problem is you needed to have it with the filling right the

30:58way onto the top i like the pastry i think the pastry is nice yeah you've got blackberry and

31:03raspberry jam tart with a white chocolate ganache and chantilly blackberry cream this looks like

31:09fortifications of a castle it does yeah well done it's under baked too the colors i don't like the textures i

31:17don't like and the pastry's too thick otherwise otherwise great okay moving on to the last one

31:22so there's a white chocolate tart with a blackberry and basil cream i think it looks nice i quite like

31:28the pastry i like that oh lovely snap is so nice basil gives it a very unusual flavor the problem is it

31:36overwhelms the white chocolate it's interesting but it's not delicious we've never done anything like

31:41this before but i think you've all did a good job and it's fascinating to see your interpretation of

31:46flavors i really like that pru and paul will now rank the tarts from least to most successful

31:52in eighth place we have this one who is that nadia you're much better baker than that this is like

31:59concrete walls yeah in seventh spot we have this one who's this ian pastry dropped it

32:05natalia is six toby fifth tom fourth and aaron is third in second place we have this one

32:17jasmine the dark chocolate completely overwhelms the white chocolate but apart from that i thought it

32:23was absolutely delicious so in first place we have this one you highlighted the white chocolate which is

32:34what it was all about a bit longer that would have set well done it's absolutely overnight i may

32:40do that today i think to sort of give me a little bit of a boost i just think i'm out my depth a little

32:45bit now fingers crossed i can have a better day tomorrow

32:49just the showstopper remains before paul and prude decide who will be this week's star baker and who

33:00will be leaving the competition welcome back to the temp bakers for your final challenge of chocolate

33:08week today the judges would love you to create a spectacular chocolatey fondue display oh i do like

33:17a fondue you do like a fondue don't you i'm fond of a fondue are you i am fond of a fondue

33:23shall we stop this right yeah that could go on forever it could the judges would like you to create

33:29a highly decorated chocolate centerpiece with an edible dipping pot that can house your chocolate

33:36sauce your showstopper should be themed and have a baked element you have four hours and 30 minutes

33:43on your marks get served bake

33:48what's all this in come on melt no dilly-dallying today we haven't got time for that i'm feeling

33:54competitive today probably the most competitive i've actually felt today's showstopper challenge

33:59our bakers have to produce the chocolate fondue design really the fondue will flow down the

34:06waterfall and then into a pond at the very bottom chocolate fondue is basically chocolate sauce

34:12and then we need at least two treats to dip into it these are brazil nuts for my florentines they're

34:18really quick to bake we want to see a major baked element in this as well it could be a cake which

34:24could be part of the scene it needs to incorporate chocolate and above all tastes incredible as well

34:30i feel like i've had to get my like engineering brain that i don't have out what i'm looking for

34:36is something that turns out to show the skill of the bakers i'm a chronically disorganized person

34:42worried about all of it really and is imaginative and surprising so it's nutty

34:47chocolatey what's not to love it could be amazing or there could be some catastrophic failures

34:55but let's hope not we'll stand positive today morning nadia morning paul morning frayam tell us

35:02all about your chocolate fondue i am going to make a scene from ladies day i'm going to do a pair of

35:08high heels um and a shoe box and inside's going to be a hazelnut and chocolate tiramisu what's it

35:15called a tiramisu tiramisu i didn't even think of that tiramisu that's what i get paid for the

35:23chocolate shoes will contain nadia's hazelnut liqueur fondue savoyadi biscuits will go in the

35:28tiramisu and be used to dip alongside biscuits of chocolate and almond you just want everything in

35:35your head yeah to be portrayed and if you do well today you'll be fine good luck thanks now

35:42all right this is going to be the hat and then i'm going to do the shoes and then that is the

35:48chocolate finito nadia's not the only one drawing inspiration from a staple of the british summer

35:55it was going to be a copper pot on a butcher's block because i love to cook then i realized that

36:00it needed to be 30 centimeters tall and i thought i also love to camp and when i say i love to camp

36:05i mean i've been camping twice so the camping stove was born

36:09the chocolate pot will contain toby's pistachio and amaretto fondue to dip into it graham crackers

36:17marshmallows and churros while a chocolate genoese will be the main baked element

36:22have you prepped this is all on time all good just say yes yes no absolutely not but i um i've made

36:28all the items but not necessarily put them together not entirely and certainly not in four and a half

36:34hours it's raining so it's perfect weather for camping yeah exactly good luck thanks toby's and

36:40the rest of the baker's showstoppers we want it to be structurally sound all require chocolate components

36:46they're my chocolate rods that need to be joined together i'm making the piano while they begin to set

36:53saviazi biscuits they're not hard to do they must crack on with their many baked elements so this is my

36:59graham crackers it's not gonna lie i've never made them while toby's trying something new that does

37:06not look right at all it's so wet leslie what kind of cakes you're making chocolate leslie's drawing from

37:13a wealth of experience when we were kids we used to go to the beach and collect rocks and they had

37:18crystals in the rock and in the sunlight of course we thought they were diamonds didn't we so i'm trying

37:23incorporate a family favorite chocolate cake with happy memories really isomalt will mimic the crystals

37:31of her childhood above chocolate cups will allow the fondue to flow into an isomalt and chocolate ball

37:38melting moments biscuits and profiteroles await their chocolatey fate

37:41they was calling me techy les last night at dinner the melting moments by virtue of the name if your

37:51chocolate's warm it doesn't just melt away when they're nice and cool they do hold quite well

37:55don't make her nervous i'm not i'm just asking a question good luck techy les thank you i'm going on to

38:02my perfect rolls now i'm just cooking out the flowery taste while leslie hopes her chances don't melt away

38:09this is going to be glen irish chocolate park ian's hoping to melt a special someone's heart

38:15don't tell anyone but i'm planning on proposing to derv at this place i would never have applied for

38:21this if it wasn't for derv yeah she's the most important person in my life irish cream chocolate

38:27fondue will cascade down a modeling chocolate tree topped mountain into a pool made from a giant bourbon

38:33biscuit sandwich more bourbons and honeycomb rocks will be on hand to dip

38:37well i'm excited because you might be proposing to your girlfriend at this mountain of love

38:43so i was thinking you need to practice this moment do you want to hold my wrist

38:49and i'm holding that you know what derv yeah i've been thinking it's been seven years oh it has been

38:54seven wonderful years um dervler yes will you marry me oh that's such a lovely ring

39:00yes i will oh devler you are in for a treat you are going to have the best engagement this is not

39:10ideal for neatness once they're properly molded i've cut the saddle into wedges because it's easier

39:16to bake them rather than one large one this is the dough for the graham crackers and i want to

39:21portion it out nicely the biscuits can hit the heat hopefully they'll look all right

39:27i'll check it at 16-ish minutes so i'm literally going to bathe them like this on top of the glass

39:32bowl i'm going in jasmine's chocolate bowls will be coated in milk and dark-tempered chocolate

39:40amaretto fondue will cascade from the top to the middle bowl while fruity financiers and chocolate

39:45brownies await dipping a molded chocolate tree top will provide additional height

39:50i'm wearing chunky boots today so i have a bit more height that's my secret i slightly fear tall

39:57people these are my pretty old boulders that will build the island that we're making tom's legs are

40:02quite something aren't they tom have a quick glimpse of your legs and she's not the only baker with half

40:09an eye on tom let's talk about this rivalry between you and tom are you talking about he's got two

40:14handshakes you've had not how can we change this up today is this going to blow their minds it's a

40:20grand piano it's about this high for the stage of a biscuit this is going to be amazing aaron's

40:26tempered chocolate grand piano will hold his sour cherry spiked chocolate fondue sable biscuits and

40:33five spice florentines will be primed for dipping do you play piano no but i wish i did

40:38that's the reason why i'm doing this it's the closest to the other i can get we need some music

40:43to go with this maybe i'll sing god promise it'll be good i'll hold you to that good look such a

40:50delicate biscuit it's broken quite a few times but that's not going to happen today with so many

40:56components to make we've just got to move success in this challenge 180 night for the wee wins might

41:03depend on how well the bakers that's the brownies in this is the financier mix can juggle

41:08i don't know the science behind this it just goes big how long have we got left now bakers you are

41:15halfway through time is flying here so i'm just putting my financiers in and there's little margin

41:24for error i've got a crack we've all got a crack if anything does go awry you got to pull this out

41:30the bag today remember we've done this before last week come on and if someone else don't do very well

41:36oh no don't see that does feel a bit dense but i'm only joking i'm joking but if it does go wrong

41:47there is some rough looking tears on those yeah to say i'm nervous about their judging of these is

41:52accurate tom is making beau chocolate profita rolls and eclairs with madeline's completing a trio of

42:00dipping treats molded sea creatures will swim in a pistachio chocolate sea you're making the actual

42:07ocean my goodness that sounds wonderful and these creatures are going to be in the bottom of the sea

42:12i grew up watching 10 000 leagues under the sea so this is that kind of evil alieny squid octopus

42:19monster as tom creates the dangers from the depths just such a mess oh no natalia's more concerned with

42:27a threat from above my inspiration is from the famous painting the last day of pompeii

42:39natalia's building mount vesuvius from puffed rice and chocolate cake lava red fondue will pour down the

42:45side collecting amongst the ruins of pompeii where shoe and cake boulders wait to be dipped boom mount

42:53vesuvius so this is channel four lava oh my help me i'm so sorry such a mess oh my gosh

43:03i'm gonna have to have a shower you ain't believe what's down here this is like an episode of orders

43:13i'm just smashing up my isomalt to make the crystals that are going in the front of the cake

43:18all the bakers now have an epic build task ahead of them it is like a labor to get it completely sealed

43:24otherwise all of my fondue will just leak out what is this i'm just innocent i can't possibly comment on

43:31what that looks like i need to get all of these bowls covered in chocolate how many times we've got

43:37bakers you've got one hour left it's looking less phallic looking more tree stump if loving

43:44chocolate is wrong i don't want to be right no i don't want to be right and for those hoping to de-mold

43:51this one a respectable fondue receptacle a misstep now phew there are some very small cracks we're not

44:01going to tell anyone about could be fatal oh my god whoa it's just detached itself and cracked

44:12massively they haven't worked i'll have to do them again nothing like a bit of pressure how are you

44:18you're doing well your massage is like this i can always tell when things are not going that well

44:22usually you turn up they send me in yeah they work all the time at home is that how big your feet are

44:28tiny i've only got the size three feet no you haven't yeah even at this late stage my madelines

44:34they've not quite yet got the actual buns some items remain to be baked these are the ones i'm actually

44:39going to dip in okay it's all my sauce and the bakers mustn't forget the all-important fondue i'm

44:45basically gonna just make it like i'd make a ganache which must be smooth this is getting a bit chaotic

44:50there's too many things happening at once pour easily i hope it's runny enough that it will drip down

44:54and celebrate chocolate ice cream cream and white chocolate we're just irishing it up here

45:00aren't we lovely bakers you have half an hour left it's far too tall

45:07surgery is anyone feeling the stress this is going to be so rough aaron you're giving calm

45:13energy today it's an internal implosion aren't we all having one timber well tom looks a bit stressed

45:20tom's hair's sort of gone out of control i like it though i like that

45:28it's so many things here yeah look at this so good i am pleased how it's turned out it's much better

45:36than when i did it at home this is the hazelnut gonna shh oh it's cracked the sides are not sticking

45:46on very well i get on that's really bad yeah so i've not started assembling at all yet those colors

45:53actually look real sick it looks amazing oh god i don't want to keep touching it i'm just going to

46:00leave as is now my hands are just not even working properly now that cake has definitely come out a bit

46:07thinner than it did at home five minutes left bakers five minutes okay we can do this yeah i'm just

46:17gonna do this sauce now hazelnut liqueur it's good i'm happy oh it's just broken hopefully this should

46:31just slide how much time have we got do you have one minute left at least i've done a hat looks

46:39absolutely terrible it's an eruption oh man i'm going home after this this is not an acceptable thing to

46:48serve here done bakers your time is up gutted please step away from your chocolate fondues that is

47:00absolutely incredible mate looking at everyone else's it seems like i took it in a wildly different

47:06direction than most people did i've practiced it so many times the shoes just pop out i can't believe

47:12that literally they were getting stuck that was chaos wasn't it that was really stressful lie on the

47:19floor and look at the sky the eight towering chocolate fondue displays will now be judged by pru and paul

47:37natalia would you like to bring up your fondue showstopper you on a hand yes please hey

47:43natalia can you tell us all about your chocolate fondue please this is my mount pesuvius the last day

47:54of pompeii straight away i think it looks amazing i think you've done a great job with the landscape

48:04thank you it's impressive my sauce is raspberry and white chocolate oh my god so good yeah oh that's

48:15great though it's a perfect picture let's see if we can get in there so it's a sponge with a black cocoa

48:23powder and uh passion fruit and mango court lovely soft cake it's a fantastic flavor wow thank you inside

48:33chuban's passion fruit cream she runs good the dip is delicious the raspberry hit is just the right

48:39level as well it's delicious natalia well done well done thank you so much construction is really solid

48:53isn't it it's very good we have a white chocolate pistachio with a touch of cardamom dipping sauce oh

49:00that's very good look oh look he's coming up did you know he would do that yeah

49:07we believe you let's have a little dip so we've got some lemon madeleines there

49:11they've not got that perfect hump and these little profit rolls are filled with the raspberry and

49:16hazelnut creme pet the filling overwhelms the fondue it's not unpleasant it's delicious it works really

49:22well but i'd like to have tasted the fondue thank you tom thank you very much

49:30i think it looks amazing will this work when we're going i have no idea

49:36it looks good oh yes go on paul

49:39oh all right it's not going to go in the bowl there's a little bit of engineering there which

49:48needed tweaking rice we've got melting moment biscuits with dark chocolate simple but effective

49:56profiteroles with a irish cream filling the liqueur inside with the cream it makes it quite a grown-up fondue

50:04chocolate cake with a chocolate frosting quite dry the cake and the butch cream is gritty okay

50:12but your profit rolls and the biscuits are perfect thank you very much leslie

50:24i love the look of this piano it is incredible i think what you've done is

50:27very special thank you really shiny beautiful the sauce is a cherry chocolate sauce florentines are

50:34chinese five spice and it's like sesame i've never tasted a florentine like that what is really

50:39good about it isn't not too sweet the violins are a cocoa sable biscuit with orange that's a beautiful

50:47chocolate biscuit it's light buttery and i do think the fondue has got a lovely kick to it as well

50:52thank you very much

50:58it looks like something straight out of lord of the rings

51:03there it goes yay very good looks amazing it's really clever there are bourbon biscuits uh stepping

51:10stones and there's a white chocolate coffee ganache in the middle yeah lovely little biscuits very

51:15nice ganache in the middle and there's chocolate coated honeycomb rocks i think it's lovely the liqueur in

51:21there it's punchy and it carries through to the chocolate and the honeycomb as well thank you very

51:32it looks really impressive it's very jasmine it's an amaretto chocolate sauce and then the financiers

51:40half them have pear in them half them have a raspberry in them and then a chocolate brownie

51:44i'll try one of the financiers first that's the pear one first it just tastes like a financier and then

51:51suddenly there's this little explosion of pear let's try the little brownie they've got white

51:55chocolate chunks in them nice and crunchy soft and geary on the inside but it's just full of flavor

52:02oh yes i love the biscuits really crunchy honestly jasmine that's a really excellent display looks

52:08lovely everything tastes wonderful the texture's right thank you on your way in oh my goodness

52:28i think the temperament of your chocolate is exceptional it's so shiny it's a shame it's broken

52:33apart quite a bit great consistency and these are it's saviadi biscuits and hazelnut liqueur and a

52:41hazelnut chocolate sauce needs a longer bake it's a bit soggy underneath there you go pru they are

52:47chocolate and almond flavor biscuits biscuits delicious really nice really good oh i see wow wow

52:56it's a chocolate and hazelnut tiramisu that's delicious it is a shame because i know you wanted

53:03to push this and show us what you could do you got halfway there and just ran out of time yeah

53:14i'm impressed with the sauce because it's very fine very thin the dipping sauce is a roasted

53:21pistachio white chocolate sauce and you have churros it's lightly dusted in some icing sugar

53:26you've over fried them let's try the it's a graham cracker

53:33they're a bit hard with actual dip is nice i just want to see what this cake is like

53:40wow okay it's a pistachio genois with roasted pistachio and white chocolate ganache it's bone dry

53:47and i really don't like the flavor overall a bit disappointed thanks thanks

53:53show stoppers like that just make you feel about how you do a little bit

53:57no one else has really been as dodged as me i'm like surviving

54:01doing simple things and doing them well is really paying off it looks great

54:05i always feel like i'm very very close but they'll never quite nail it

54:16how many handshakes have you had now two this week two this week

54:19i can't believe this is so i know it's gonna stop i think jasmine did a great job i thought that

54:23was spectacular it was quite adult wasn't it yeah her and tom actually tom's did a great job as well

54:28aaron is another one his piano was just amazing and those subway biscuits were delicious he must

54:34be in line for star baker surely because he's had a good week all together i agree i think aaron is

54:39in line with star i'd say tom is there again and i would say jasmine is there again i know you said

54:44he was disappointed by toby's the cake had no flavor it was quite dry is he in trouble overall and

54:50in the same breath and that is that a terrible week there were issues with the books there were

54:54issues with the shoes she needed to do tremendously well to save herself and she needed toby to do

55:00badly yeah have you enjoyed chocolate week i have enjoyed chocolate week it's my favorite week did you

55:06know i'm 90 chocolate 10 yeah i used to be the milky bar kid when did you i thought you still was

55:16pru and paul have decided who will be today's star baker

55:19well done bakers you survived chocolate week it was amazing um luckily i've got the great job this

55:29week of announcing which one of you is this week's star baker the star baker this week is

55:36is aaron oh my god oh my god oh my god well done sadly i've got the horrible job of sending someone

55:52home today the baker leaving the tent today is beautiful nadia

56:06oh my daughter said mum you're good at bacon you should go on there and i didn't think anything

56:12of it i just did it it wasn't your best mate you had a good time i've had the best time i've made some

56:19amazing friends it's been unreal i'm so sorry darling i am so sad to see nadia go she just didn't quite do

56:30enough to save herself that piano was good amazing i am elated get used to this stuff a good feeling it

56:44feels nice thank you the secret to win bake-off is about consistency and aaron was the most consistent

56:53over the three challenges his piano is one of the best things i've seen in chocolate for a long time

57:01yeah i feel like a dodging bullets my thoughts before today were don't need to practice too much

57:06for next week but oh yeah head down time next time it's pastry week make that pastry flakier than my ex

57:16with a perilous plat in the signature it's freaking real a picnic classic in the technical feels sneaky

57:23to hide an egg in a pie and a stunning sculpted showstopper this feels like the most intense

57:29thing i've ever done in my life building precarious pastry pressure it's broken what do you fear most in

57:35the world tom structural pastry structural pastry and poor hollywood are you a star baker in the making

57:42if you'd like to apply for the next series of bake-off visit channel 4.com forward slash take part

58:12to see you next time

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