The Great British Bake Off Season 16 Episode 6
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00:00Last time, Chocolate Week saw amazing creations.
00:04Tom and Jasmine scored a handshake.
00:08But someone else landed their first star baker.
00:15Slip-ups by Toby put him in the firing line.
00:19But it was Nadia who was the fifth baker to leave the tent.
00:23I never dreamed in a million years I'd get to week five of Baker.
00:27This time, the bakers take on Pastry Week.
00:31Am I doing something wrong? I am in hell.
00:34Oh my gosh.
00:35With a plaited savoury signature.
00:37My plaiting skills are pretty poor.
00:38A gala event technical.
00:40I doubt that they'd serve this at the Met Gala.
00:42And stunning sculpted showstoppers.
00:45Oh! Trauma.
00:47Who will reach the pastry pinnacle?
00:49That pastry is exceptional.
00:50And who will crumble under the pressure?
00:53This feels like the most intense thing I've ever done in my life.
00:57The group's getting so small.
00:58It's actually a bit sad.
00:59Oh no, I meant height-wise.
01:00All the top people are leaving.
01:01Week six, we're here.
01:02I just can't believe I'm still here.
01:03But I am, which is epic.
01:04Good luck.
01:05Good luck.
01:06Good luck.
01:07I'm feeling so good.
01:08I'm feeling so good.
01:09I'm ready to make, I'm ready to make.
01:10Everyone's nervous.
01:11It's pastry week.
01:12I just absolutely love pastry.
01:13I just absolutely love pastry.
01:14I love danishes.
01:15Pies, all that kind of stuff.
01:16It's nostalgic.
01:17It's nostalgic food, I feel like, in England.
01:18One of my dating profiles wants to do that.
01:19One of my dating profiles wants to do that.
01:20I love pastry week.
01:21I love pastry week.
01:22I just absolutely love pastry.
01:23I love danishes, pies, all that kind of stuff.
01:24It's nostalgic food, I feel like, in England.
01:25One of my dating profiles once, it did actually say, knows how to make seven different kinds
01:50of pastry.
01:51So, I feel like I need to do well to prove that's actually true.
01:58Welcome back to the tent, bakers.
02:00Now, it may be pastry week, but you can't afford to get flaky.
02:03And you cannot afford to run out of puff.
02:06Otherwise, you'll be pied off.
02:08They're the puns out of the way with.
02:11Now, for your signature challenge today, the judges would not only like to test your baking
02:15skills, but your hairdressing skills.
02:17Because you're going to be making a savoury pastry plat.
02:21Now, the judges are looking for a crisp, flaky, laminated pastry with a beautiful, delicious,
02:28savoury filling inside of your choice.
02:30And as the name implies, your pastry should be shaped to form a platted design.
02:36A design so beautiful that the judges will say, plaid's the way, ha, ha, ha, I like it.
02:43Yeah!
02:45Can't wait to see Paul do that.
02:47You have two and a half hours.
02:51On your marks.
02:53Get set.
02:54Bake!
02:58Oh, my gosh.
02:59I'm just nervous.
03:01So, I'm just getting my pastry started.
03:03The trick with this challenge, as ever with a puff pastry, is lamination.
03:08It's pastry week, which I think is one of the most important weeks we have.
03:12Because, frankly, if you can't make pastry, you're not much of a baker.
03:17I'm using cold hands from a rough puff.
03:19What we want in this challenge is to cut through flaky, buttery layers to a gorgeous, savoury
03:24filling inside.
03:25Classically, sausage meat works beautifully well in a plat.
03:29Don't you love a sausage roll?
03:30I love a sausage roll.
03:31Whatever it is, if they choose, it has to have a good, strong, well-seasoned filling.
03:36This is my scotch bonnet.
03:38They're not for the fate of heart.
03:39Platting is going to be critical to this.
03:41It's all about the platting technique and how you display your filling as well.
03:45It's got to look neat, precise and, above all, taste incredible.
03:50Morning, Ian.
03:51Good morning.
03:52Hello, Ian.
03:53And tell us all about your savoury plat.
03:55I am doing a stew-sage roll.
03:57A what?
03:58I'm just really proud of the pun.
04:00A stew.
04:01Stew.
04:02We're not using meat.
04:03We're using tofu and broccoli.
04:05He's out of here.
04:08Ian will be trying to wimp all over with a stew of tofu, potatoes and broccoli,
04:13with him pastry plaited into the shape of an Irish cladder ring.
04:17Which is the little love-commitment ring.
04:19It sounds really interesting.
04:21The only person to impress me in the tent with tofu was David Swimmer.
04:25And you gave him a handshake.
04:26And I gave him a handshake.
04:27But I'll trust your judgement on this one, Ian.
04:29Yeah.
04:30Good luck.
04:31He doesn't know what to say, does he?
04:32He doesn't.
04:33He's terrified.
04:34Baffled.
04:36My pastry's just been resting.
04:37I just want to start getting some folds in it.
04:39You'll get layers of dough, butter, dough, butter.
04:41Repeatedly chilling the butter layers between each set of folds...
04:45I'll do two, and then chill it, and then two, and then chill it.
04:49...is the only way to achieve the lamination the judges will be expecting.
04:53He's going to fridge full time.
04:55Quite a lot.
04:56And while rough puff will be hard enough to make in the time available...
05:00One baker...
05:02I see a full puff.
05:03...is making things even trickier for himself.
05:06I'm making proper puff pastry.
05:08Not the best idea to do it in this amount of time, but I'll make it work.
05:12Based on the first meal Toby made for his housemates,
05:15a filling of chicken, bacon, leek and cheese
05:18will sit within an intricate plait of full puff pastry.
05:22You can't make a full bloody puff pastry.
05:25You just haven't got the time.
05:27I've managed to in practice, so hopefully it will work today.
05:30You can't do it.
05:31Well, I think it's amazingly brave.
05:33You get good lamination at home, but...
05:35I want to go away now because I want you to have maximum time.
05:38Yeah, I don't want any excuses.
05:39I greatly appreciate that.
05:41Good luck Toby.
05:42Thanks very much.
05:43So while that's chilling, I'm going to cook my mince.
05:46You got tofu on the go.
05:47The problem you've got is that you're trying to convince Paul
05:49that Frost from Friends can get a handshake.
05:52David Schwimmer.
05:53I think he just got all girly on it.
05:54Yeah.
05:55And Paul went, oh David Schwimmer.
05:56Yeah.
05:57I don't have the same gravitas as Schwimmer.
05:59As Schwimmer.
06:00You might do.
06:01I'm not a Schwimmer.
06:02No.
06:03I'm a sinker.
06:04I'm...
06:05That's it.
06:06There you go.
06:07We're going out on that.
06:08Ah.
06:09As well as making perfect pastry.
06:11I have chicken and bacon.
06:14The judges are also demanding sensational flavours.
06:17We've got sausage meat with dried cranberries in.
06:20And Lesley has lifted her recipe from a certain judge's cookbook.
06:24It's this Paul Hollywood inspired sausage plat because I made it for my dad once.
06:28Yeah.
06:29He loved it.
06:30I thought I can't do exactly the same one so I put a gooseberry compote in the middle
06:34of the sausage meat.
06:35And he doesn't do that?
06:36He don't do that.
06:37It's not his recipe then?
06:38Well it is.
06:39It sort of is.
06:40So I pimped it up a little bit.
06:42Alongside the mushrooms and caramelised onion, Lesley will be hoping her addition will take
06:47Paul's sausage plat to another level.
06:50Where are these from?
06:51So the gooseberries are from our garden.
06:52I picked them yesterday morning.
06:53Are they?
06:54Yeah.
06:55So you've got my recipe and then you've tweaked it?
06:57Tweaked it.
06:58Made it a bit better, Paul.
07:00Ironed out all the problems.
07:01Well I'll tell you later when it's better.
07:03Yeah, I know, I don't.
07:06It's so much pork fat and pork.
07:09And Lesley isn't the only baker doing their version of a meat-filled pastry classic.
07:15My great aunt, Aunt Pom, is someone who had a massive input on me learning to cook.
07:20One of her go-to recipes is a giant sausage roll.
07:22Whatever she had in the cupboards, she'd put it into the sausage meat.
07:25I was trying to imagine everything that she'd have in her store cupboard.
07:28And then I put that all in.
07:30Hoping to achieve the same flavour balance as her aunt Pom, Jasmine will also be attempting
07:35to master rough puff pastry, having never made it before.
07:38I'd say about 95% of my pastry knowledge has been learnt in the last two days.
07:43But we'll see.
07:44Hopefully I'll get it nice and flaky.
07:48Am I doing something wrong?
07:50That's your recipe.
07:51I'm...
07:52Well...
07:53Well, it's my recipe, but...
07:55Paul said full puff pastry is not possible.
07:57But we're on to letter fold four now.
08:00If you get a handshake, what will you do?
08:02Paul's not really dishing out handies this season.
08:04Maybe that's him done.
08:05I think he's only got a certain amount.
08:07Yeah.
08:08It's like a snake who sheds its skin.
08:10I think if he gives out three more, he's going to die.
08:14Toby's doing a full puff because he's brave.
08:16My rough puff.
08:17It looks okay.
08:18Pretty red, isn't it?
08:19Back in 2018, I moved to Hong Kong.
08:21So this is very much inspired by that time in my life.
08:24To replicate his favourite Hong Kong flavours, Tom will be adding a crispy chilli oil to minced pork within red pastry,
08:31plaited into the form of a severed dragon's tail.
08:35Of course it is.
08:36Of course it is.
08:37Have you guys had this?
08:38No.
08:39It is the most delicious thing ever.
08:40It does smell amazing.
08:41What's in the pastry then?
08:42You've got dye in there.
08:43Yeah, a little bit of red food dye.
08:44There's a little bit of this chilli oil in there.
08:46I'm looking forward to this one.
08:47Oh, good.
08:48Sounds good.
08:49Amazing.
08:50Sounds mind-boggling as ever.
08:51Sounds like a lot of chilli.
08:52Tom isn't the only baker taking inspiration from where they once lived.
08:56It's like an old family recipe.
09:00As Natalia is doing an adaptation of one of Ukraine's most famous dishes.
09:05When you cut it, it's like melted garlic butter inside, inspired by Chicken Kiev.
09:12Our famous, lovely dish.
09:15Natalia's take on the Ukrainian classic will see a filling of seasoned chicken thighs.
09:20Bacon, leeks and asparagus wrapped around sticks of garlic butter.
09:24Nice.
09:25That sounds of improvement on Chicken Kiev.
09:28Proced us this to the whole country there.
09:33Bakers, halfway through.
09:36Oh, no.
09:37Make that pastry flakier than my ex.
09:40Got my sausage, got my pastry.
09:44I'm feeling really pleased.
09:45The bowl's all done.
09:46This is the final roll out.
09:47Full puff pastry.
09:48They said it couldn't be done.
09:49Well, I mean, the proof's in the eating.
09:50It could be absolutely horrendous.
09:52I need to start assembling.
09:53I want that line of fish bread.
09:57Just hope it doesn't disintegrate into the meat.
09:59I don't know if my problem would cover the sausage in breadcrumbs.
10:03But it just stops it making the pastry soggy.
10:06The grandparents are from Jamaica.
10:07So my Nan was always cooking for us when we were younger.
10:09And I'm known for putting spice and everything.
10:11But I'm just going to tone down the spice slightly.
10:14Because I don't want to kill the judges.
10:17By balancing the levels of his curry-spiced beef pastry plats,
10:21reigning star baker Aaron is hoping to do his Nan and Jamaica proud.
10:26So it's a Jamaican beef patty filling.
10:28I'm in heaven.
10:29Some allspice.
10:30Yeah.
10:31Some Jamaican curry powder.
10:32Oh, yes.
10:33Scotch bonnet.
10:34Oh, yes.
10:35All the good stuff.
10:36Star baker, you're taking me to Jamaica.
10:37Whoa!
10:38Now it's plating time.
10:40Stressful.
10:42The judges will be expecting to see
10:44perfectly neat and consistent braiding.
10:46We're not trying to hide the plats.
10:48Obviously this is a plat challenge.
10:49I'm not doing a super complicated plat
10:51because why would I put myself through that?
10:53Any overstretching of the strands.
10:55Carefully try to do this without gaps.
11:00Whoops.
11:01I want mine so you can actually see my fillings inside.
11:04Could cause the pastry to shrink and tear in the oven.
11:07Oh, God, I'm not so good at my left hand.
11:09I would say my plating skills are pretty poor.
11:12I've done like a plat on every other strand,
11:15and they fold into each other.
11:17I really need to hurry up.
11:18I was always the girl on the hockey bars
11:20to like plat everyone's hair,
11:21which is ironic.
11:22Very challenging moment where I shove it round
11:25into a clatter ring.
11:27It's the prettiest plat I've ever done in my life.
11:29So that looks decent.
11:31Snip snip time.
11:32This is going to be little dragon scales.
11:34Looks good so far.
11:35Now I need to do a quick egg wash.
11:37And straight into the oven for an approximate amount of time.
11:41Just say a little prayer.
11:44And it's in.
11:46One-ninety.
11:48She's in.
11:50For as long as it takes.
11:52As long as I've got.
11:53Bakers, you've got half an hour left.
11:59There's nothing I can really do now.
12:01Just wait and keep my fingers crossed.
12:03I hope they don't say,
12:04you should have just done rough puff.
12:06I'm making spirally cucumbers.
12:07Oh, nice.
12:08So that you then...
12:09A garnish.
12:10Is this from Hong Kong?
12:11I lived in Hong Kong.
12:12Yeah.
12:13What a privilege though.
12:14Massive privilege that my parents love travelling.
12:15Really?
12:16A lot of people do.
12:17If I don't have a holiday booked,
12:18I've got nothing to look for to.
12:19What's your kind of holiday though?
12:20Disney.
12:25This is such a horrible bit now.
12:27Waiting for a miracle.
12:30What's going on over here?
12:31It's not a youth club.
12:32It's a competition.
12:35That's the only time I've ever had any authority in my life.
12:38Oh, Aaron, why have we put ourselves through this?
12:41No idea.
12:42Why?
12:43Mind you, I'm having a blast, are you?
12:47The waiting round is absolutely killing me.
12:49It just doesn't feel right.
12:51Now it's supposed to be absolute carnage and it's just not.
12:53It's the best platter I've done.
12:54Maybe I should have platted my hair for this.
12:56Alison might be able to do it.
12:57Alison, can you platter people's hair?
12:59Yes, she comes.
13:00Can I platter people's hair?
13:01Turn round, bub.
13:02Turn round.
13:03Turn round.
13:04I am ready to get plattin'.
13:06Are you going to put my head in the oven afterwards?
13:08You know what?
13:09That's a platter Paul would be proud of.
13:10I've never felt more pretty.
13:12How much time do we have left?
13:14Bakers, you've got five minutes left.
13:17Looking at that oven, it's not going to do anything, but I keep looking at it and it's freaking me out.
13:27I'm stressing out because I think that it's done.
13:30I don't know what to do.
13:32Yeah.
13:33Right, it's coming out.
13:34I think it's cooked.
13:37I need to get this out of the oven now.
13:40Oh, we've got a tear.
13:41That is so annoying.
13:43Yeah, we're going down to the wire today.
13:45It needs to be in until the bed around.
13:47Oh, I don't know if it's done or not.
13:49I don't know.
13:50Bakers, you've got one minute left.
13:53Yeah!
13:54That's it.
13:55Whoa!
14:00It's done.
14:01God.
14:02Whoops.
14:03Have you seen the size of the Natalians?
14:06It's amazing.
14:07Look at that.
14:08Ah!
14:09He just slid down the bag.
14:10Oh, dear.
14:11Oy, oy, oy.
14:12I'm going to have to just get it out.
14:16Bakers, your time is up.
14:21Please step away from your pastries.
14:24Look at that.
14:25Quick assembly.
14:26Isn't it so cool, Dad?
14:29Fingers crossed.
14:30It's all cooked.
14:31Smells delicious, isn't it?
14:33Yeah, it does.
14:34Just got to wait and see.
14:36Didn't you make her proud?
14:39I'm happy with it.
14:40Feels like an achievement.
14:41Now I need Paul to put me back in my place.
14:43Take me down.
14:46It's judgment time for the baker's savoury pastry plats.
14:50Hello.
14:51Hiya, Leslie.
14:52You all right?
14:53Yes, thank you.
14:58I love the look of this.
15:00Gorgeous colour.
15:01Good structure to it as well.
15:02The cranberries you mixed in with the sausage meat, then you've got the gooseberry compote,
15:05a layer of onions, and then the mushrooms at the bottom.
15:08I really enjoy that.
15:09The interior is lovely.
15:10You do get everything in there.
15:11It'd be nice that the pastry is a little bit thicker to give you more flake.
15:15That's my only gripe.
15:16Leslie, that gooseberry layer is a little bit of genius because it just lifts the whole
15:21thing.
15:22It's an enhanced family pie.
15:24Mile time.
15:25Thanks.
15:27I love the colour.
15:32I think the design's good.
15:33You've lost a bit there with split and broken.
15:35Let's have a look.
15:36Yeah.
15:37It is a pork meat sausage roll with fermented chilli and soybean flavours inside.
15:42The flavour's lovely, and I think the texture's good.
15:45I like the flavour.
15:46I think the spice levels and the seasoning is all good.
15:48I don't like your pastry though.
15:49It is underbaked.
15:50You have got lamination, but then it's lost with the moisture.
15:53Yeah, yeah.
15:54Fair enough.
15:55Thank you, Tom.
15:56Great.
15:57Thank you, guys.
16:02It's very beautiful to look at.
16:04I love the bake on it.
16:05You can see the lamination.
16:06It's mostly covered, but it is so neat.
16:08You get away with that.
16:10Well, if only sausage rolls tasted like that, I'd eat more sausage rolls.
16:14I really like that because it's balanced.
16:16The spice level is spot on.
16:17You've got something that's very good, actually.
16:19It works beautifully as a whole.
16:21I really love it.
16:22I can't stop eating.
16:23Well done.
16:30I like the look of it.
16:31It could have been neater on the plat, number one.
16:33Number two, it needed a much stronger colour.
16:36Oh, it's all seeping out.
16:37Oh, look.
16:38There's the garlic butter inside it.
16:40Yeah, it's licking.
16:43The pastry has got good flavour, but it's underbaked.
16:46Yeah.
16:47Because it's got so much liquid in, you almost have to overbake it, because you know down
16:51at the bottom it's going to get a bit soggy.
16:53Flavour-wise, though, I like it.
16:56I just think the pastry and the overall setting has really hit off.
16:59Thank you so much.
17:06You've got some lamination, although a full-blooded puff you'd expect double that.
17:09Right.
17:10You've lost that definition of a plat totally, but I like the colour.
17:14Let's have a look, shall we?
17:15So the flavours inside are chicken, bacon, leek and cheddar.
17:20You could sort of get a bit bored with that quickly.
17:24The pastry's got some rise, not enough, though.
17:26I would have liked to have seen a little bit lighter.
17:28A bit more flake.
17:29Right, OK.
17:30I mean, it tastes lovely.
17:31I could obviously eat more with the ball, and it's very nice with the cranberry sauce.
17:34With the cranberry.
17:35Should have put some inside, shouldn't I?
17:36Actually, you should have.
17:37Yeah, yeah.
17:43I like the idea.
17:44You've got some lamination there, but it's a bit uneven with the colour.
17:47Yeah.
17:48The filling is slightly loose.
17:49It's mirished, yeah.
17:50Of course it's loose.
17:54The tofu's sort of lost in there.
17:56That's fine.
17:57But there's not much flavour to it.
17:59You need more of a punch to that to make that work.
18:02I think it's absolutely delicious.
18:04Lovely lamination.
18:05All these vegetables and all together and the tofu.
18:08Absolutely delicious.
18:09Well, we could go, couldn't we?
18:10That's really good.
18:11I'll leave you to that.
18:14You've absolutely smashed that.
18:15Well done, sweetheart.
18:16That plating is fantastic.
18:17Really, really good.
18:18That is a beautiful piece of pastry.
18:19Holds together beautifully well.
18:20Is that for me?
18:21Thank you so much.
18:22Delicious.
18:23It is.
18:24It really is delicious.
18:25Wow.
18:26That's beautiful, Aaron.
18:27It's really good.
18:28The heat is spot on.
18:29The pastry is lovely.
18:30But it's slightly underbaked.
18:31That's the annoying thing about it.
18:32It's holding well.
18:33Full of flavour.
18:34Platin's good.
18:35Stunning.
18:36Well done, my friend.
18:37Just delicious.
18:38You have done Jamaica proud.
18:39I love that.
18:40I'm having that for my lunch.
18:41Well done.
18:43I want you to keep me this bit.
18:44For my lunch.
18:45Keep me that bit.
18:48Cheers, guys.
18:50Five more minutes could have been the difference between a handshake or naught.
18:51What have you liked it?
18:52Yeah, I feel good.
18:53I feel good.
18:54Considering I was told it was an impossible task, I think the pastry actually is better than
18:56the pastry.
18:57The pastry.
18:58Keep me, that bit. Thank you.
19:00Cheers, guys. Thank you.
19:05Five more minutes could have been the difference
19:06between a handshake or not.
19:07I really liked it. Yeah, I feel good. I feel good.
19:09Considering I was told it was an impossible task,
19:11I think the pastry actually is not too bad.
19:13If I was to do this again, I would absolutely put
19:15the cranberry sauce inside. Live and learn.
19:17I was really pleasantly surprised.
19:19They said the flavors were spot on.
19:20I feel like I did aren't Pum proud.
19:24That's probably one of the most negative bits of feedback I've had,
19:27but equally totally fair and just good things
19:29that I can now take into the next bake.
19:31More than anything, I'd just like to be Toby in the technical
19:33and then we can just go home happy, to be honest.
19:43The bakers were able to practice their pastry plats,
19:46but they have no idea what awaits them in the technical challenge.
19:51Bakers, it is time for your technical challenge.
19:54This one has been set by the Pie Piper himself.
19:56Mr Paul Hollywood.
19:58Paul.
19:59Any beautiful words of wisdom that can come cascading out of your filthy pie hole?
20:05You have to be neat and precise for this recipe to work properly.
20:09Well, that's cleared that up.
20:10As ever, this challenge is judged blind, so judges,
20:14it's been a pleasure, not a chore.
20:16So for this challenge, Paul would love you to bake his take on the classic, the gala pie.
20:23Why is it called the gala pie?
20:25Because you're eating them at the bingo knoll.
20:27That is an historical fact.
20:29The judges would love you to make a spectacular rectangular pork pie made with a rich hot water crust pastry.
20:38Also, you must have the classic line of eggs going through the middle.
20:42You've got three hours for this.
20:44On your mark.
20:45Get set.
20:46Bake.
20:49I don't know what it is.
20:50My reaction is a shock.
20:53Everyone has the same ingredients and a very basic recipe from Paul.
20:58I've never made hot water crust and I've never made a pork pie.
21:01At least I know how to boil eggs.
21:03I would never eat one, but I would love to go to a gala.
21:06I doubt that they'd serve this at the Met Gala.
21:09Paul, gala pie.
21:10It reminds me of going to my nan's.
21:12Used to love a gala pie.
21:13It's a classic pastry filled with meats with eggs in the middle,
21:16and then we've asked them to make a piccolili.
21:18Now, the hot water crust pastry is fairly straightforward, made with lard and hot water,
21:22but you've got to get the timing right.
21:24Half an hour, try and get as much color as possible.
21:26Then you drop it down for an hour.
21:28Too hot, it collapses.
21:29Too cold, it cracks.
21:30Yeah.
21:31What's going to be fascinating for me is,
21:32are they going to remember to put the hole in the top?
21:34Because meat creates steam and it needs to go somewhere.
21:38If they don't, it's going to blow and the filling will just pour out.
21:41I must say this one is really beautiful because it's very evenly colored all over.
21:46You want a golden color like this.
21:48They've got to decorate the top as well with these beautiful leaves.
21:51Okay, Prue.
21:52I'm going to cut you a wedge.
21:54It looks over-fashioned and I like the fact that it looks really cooked,
21:57but pink.
21:59That is delicious, you know.
22:00It's got such a depth of flavor to it coming from the season and the meat and the egg.
22:04It really tastes meaty.
22:06It's like the best pork sausage.
22:08My husband loves a garlic pie, but I wonder if it's more the older generation who eats it.
22:13And I have a class myself in the older generation as well.
22:18First thing on the method is prepare the pork filling.
22:20We've got some bacon, some shoulder and some loin, 350 grams of each.
22:24And then I think this is the mincer.
22:25I hope this is the mincer.
22:27This is the mincer.
22:28Let's do this.
22:29I've never used this before.
22:32I don't even know if I'm doing this right.
22:34It's like a horror movie.
22:35No idea what the texture is supposed to be.
22:38Hello.
22:38How are you?
22:39Um, yeah.
22:40Are you struggling with meat?
22:41Yeah.
22:42You haven't touched meat for eight years.
22:44I look like a vegetarian without being one.
22:47That's genuinely what I've assumed as well.
22:48I've got vegan vibes.
22:51Right.
22:51Mincing.
22:52Done.
22:53I'm adding all the other different flavors in now.
22:55Brown nutmeg, fine salt and one tablespoon of finely chopped sage.
23:00Have you ever made a gala pie?
23:01No.
23:02Maybe you did once in your sleep.
23:04Maybe I did.
23:04Do you used to sleepwalk when you were little?
23:06Once I remember waking up somewhere random.
23:09Seventies.
23:10Seventies.
23:12The filling is done.
23:14So now make the hot watercrust pastry.
23:17This is the flour for my dough.
23:19There's butter.
23:20My lard is boiling.
23:21I wish I could dissolve this lard.
23:24Boiling water gives hot watercrust in soft, pliable texture.
23:28It's almost like a warm Play-Doh-y type texture.
23:32But the longer the bakers handle their dough, the cooler it becomes
23:36and the greater the risk it will tear.
23:39If it gets too cold, it starts to dry out and crack a little bit.
23:43So I'm just going to roll it.
23:45I need to just hurry up with this.
23:47Sort of wanting not too thin, but thick enough to hold all the filling without bursting.
23:53I think it's done.
23:54How do you line a tin like this?
24:00I don't want it to be too thin.
24:02You want stability.
24:03You want strength like Theresa May.
24:05Wasn't that a great time for the country?
24:07This is a nightmare.
24:08How's your gala pie?
24:10Hot watercrust pastry is just not for me.
24:11Fair enough.
24:12I was just at Paul's cabin and he was eating your Jamaican platter.
24:17And then he didn't have his real lunch.
24:18What was his real lunch?
24:19Jacket potato.
24:20I'd eat your beef platter any day.
24:22We're still talking about the platter?
24:23Yes, we are.
24:26Add filling, including the traditional line of boiled egg.
24:28So the eggs have to go through the middle.
24:30Feels sneaky to hide an egg in a pie.
24:32Right, it's full of meat.
24:34Top with a crimp to first leave.
24:37How does one crimp a pie?
24:39Crimpy.
24:40It's giving crimp.
24:41I have no idea how to crimp the top of this.
24:43I don't know where the crimp is meant to be.
24:46Tom, when was the last time you had a good bit of pork pie?
24:49Actually, I had some of Toby's pork pie yesterday.
24:51Did you?
24:52We're off playing golf.
24:52How was it?
24:53Smaller than we expected.
24:57Wow.
24:58Just going to do my decoration.
25:00I'm going to cut some leaves, make it look pretty.
25:02There's nine leaves on there, three of each.
25:06I felt like it was enough to look decorative.
25:08So pretty.
25:09That looks absolutely incredible.
25:11It looks like you've got a hedge growing out of the top of it.
25:14Thank you, Toby.
25:16I don't think it needs an air hole, but maybe it does.
25:18Pork pie has a hole in the top.
25:20I'm just going to make two to let the steam escape.
25:23Venting the steam produced as their gala pies bake is crucial.
25:27I want it to look really nice, but do I want form over function?
25:29Yeah, let's have one hole.
25:31Without somewhere to escape, their pastry will become soggy.
25:35I feel like something's missing.
25:37Well, worse still, it will rupture.
25:39I didn't put the steam hole on.
25:41I think it's going to be okay.
25:42I don't have it.
25:44I just put it like this.
25:47Tighten.
25:48Let's see how long it needs to bake for.
25:52It says bake.
25:53Reducing the oven temperature part way through.
25:55What part?
25:56Who knows?
26:01Can I just say something, Noel?
26:03You are the apple to my pie.
26:06Bakers, you are halfway through.
26:09Oh, that is stress-inducing.
26:12Make the pick-a-lily.
26:14Pick-a-lily.
26:16No idea what a pick-a-lily was.
26:17Oh, it does sound quite English.
26:18Pick-a-lily.
26:19Pick-a-lily.
26:20Salt the shallot, cauliflower, beans and courgette, leaving to stand before rinsing.
26:25Tip 50 mls of the vinegar into a small bowl, add the mustard powder, flour and mix to a paste.
26:30It's really yellow.
26:32I've never heard of pick-a-lily and I'm 52, I'm embarrassed.
26:34It's quite shocking you've never heard anyone say it.
26:36Never heard anyone say it.
26:36Where are you from?
26:37Saturn.
26:39That's why.
26:40Let's have a look.
26:42Just don't know how long to bake it for before I reduce it.
26:45I can't remember what time I put mine in, but I've turned it down to 160.
26:48I've not turned down my temperature yet.
26:50I'm going too soon.
26:51How long have we got left?
26:52Bakers, you have won our love.
26:57So beautiful.
26:59I just turned the temperature down.
27:00Smells extraordinary over it.
27:02What is it?
27:02Pick-a-lily.
27:03I thought that was a made-up thing.
27:05Feels like something you might have had just after the war.
27:08Kids in shorts with conkers going,
27:10I've got one governor, give us a bit of pick-a-lily.
27:15Right, let's check.
27:16We're looking for 75 internal temperature.
27:19Still got a couple degrees to still go up.
27:20I'd much rather overcook than undercooked.
27:22It's cooked.
27:23But is the pastry cooked?
27:25Aaron, are you taking this out?
27:29I'm going to trust my guns.
27:30I think I'm going to give it five more minutes.
27:33I don't know what to do without me.
27:36Just don't wait and give him.
27:37Put your egg back, Bob.
27:38How long have we got white, did he say?
27:40Until it's done.
27:40Oh.
27:41All right, get off me.
27:42Yeah.
27:45Bakers, you've got 15 minutes left.
27:47Oh my god.
27:50Coming out.
27:51This is my moment.
27:53Sad it's not more brown.
27:54If it's remotely underbaked, I lose.
27:56It's above 80 the whole way through, so that's cooked.
27:59My gosh, chills are running out of the bottom.
28:02What?
28:05I'm going to trust my gut and say it's done.
28:06Got to let it cool now.
28:08And then take it out and pray it stays together.
28:10Bakers, you've got five minutes left.
28:14Oh my gosh.
28:16How does one take it off the thing?
28:18I can't even get it off.
28:21So these lifts up.
28:23I'm terrified.
28:25Bottoms off.
28:26So you sort of lift the sides out.
28:28I don't know.
28:29I can't get mine off.
28:32God.
28:33It's leaking.
28:35I hate pork pies.
28:36God, my heart is racing.
28:38This honestly is like a puzzle.
28:39Bakers, you've got one minute left.
28:42Why is this so hard to come off?
28:44Stressful.
28:47Hey, it's off.
28:48A bonnie pie.
28:51But it's out and it's standing.
28:53Bakers, your time is up.
28:55Please bring your gala pies down to the table
28:58and place them behind your photographs.
29:02Tom, your colour is pang.
29:10It's time to welcome back our lovely judges.
29:13Hello.
29:15Paul and Prue are looking for a golden hot watercross pastry
29:19and a perfectly seasoned pork and egg filling.
29:22Let's start with number one.
29:26This one's not too good.
29:27This is underbaked.
29:28First got no hole.
29:30Yeah.
29:30Steam will not have escaped.
29:32I wanted it flooded with leaves with one hole stuck in the middle.
29:35Let's have a look.
29:36Thin pastry.
29:37And the egg's bang in the middle.
29:38The egg spot in the middle, which is good.
29:40Looks quite overcooked, that, doesn't it?
29:43That's got nice flavour.
29:44Yeah, the flavour's not bad.
29:45Piccadilly cauliflower's quite big.
29:47Good sharp vinegar.
29:49Moving on to number two.
29:50It's as if two different people have crimped it,
29:52one on one side and one on the other.
29:54Yeah.
29:55There is a little hole.
29:56Could have done with more leaves.
29:57Egg looks good.
29:58The pastry's delicious.
29:59The pastry is nice and thin.
30:00Look at that bacon coming through in that one as well.
30:02Piccadilly looks nice and small, the parts.
30:05Quite sweet, that one.
30:06I quite like the look of this one.
30:08It's well-baked, but this is what happens when you don't have a hole in it.
30:11The liquid has to go somewhere.
30:12The pastry's lovely.
30:14It's neatly done.
30:15The egg is in the middle.
30:16To do with a bit more seasoning.
30:19The piccadilly's are all different, but they're all delicious.
30:22This is kind of a mess.
30:23Yeah.
30:24Wow, look at the amount of liquid coming out of that.
30:27Pastry's a bit thick.
30:28Yeah.
30:28But good flavour on the meat.
30:30You get the pork and the bacon in that one.
30:32Moving on, the crimpin's not bad at all.
30:34Pastry's robust.
30:35It has got quite a few holes in there.
30:37It should be all right.
30:38The egg's in the middle.
30:40It's got a nice flavour to that, hasn't it?
30:41It's very nice.
30:42Oh, that's lovely.
30:43Mm.
30:44This I like, but the leaves are too small.
30:46I don't mind that, but there's no hole.
30:48That's where the steam has got stuck.
30:50But that's quite soggy inside, which is a shame.
30:52It's soggy outside as well.
30:54It certainly is.
30:55It's a bit sporadic with the leaves.
30:57There is a little hole in the top there.
30:58It looks lovely, though.
31:00That pastry's quite thick and it's gone really soggy again.
31:04It's quite salty.
31:05Tastes up bacon.
31:06This is delicious, very crunchy.
31:07It looks nice, small pieces, isn't it?
31:09OK, this is going to be interesting.
31:11The judges will now rank the gala pies from worst to best.
31:15OK, in seventh spot, we have this one.
31:18Whose is this?
31:20It's mine.
31:20Aaron, pastry was really thin.
31:26Yeah.
31:30Sorry.
31:30In sixth place, we've got this one.
31:32Tom didn't look so good and the pastry's a bit too thick,
31:36but it tasted great.
31:37Natalia is fifth, Toby is fourth and Leslie comes third.
31:41And in second place, we have this one.
31:45And this looks really lovely.
31:48The only complaint that I have is the crimping.
31:50It's a really good gala pie.
31:52And in third spot, we have this one, Jasmine.
31:58Overall, you ticked all the boxes.
31:59You had the holes in the top.
32:00You had the leaves, neat crimping.
32:01So we're done.
32:03The last thing I did before putting my pie into the oven
32:05was make little holes on top.
32:06I feel like that transformed it from a soggy pie to first place.
32:10The pastry was thin.
32:12The egg was in the middle.
32:12There was crimping, but it was still poor.
32:15I will not be going to a gala after eating that pie.
32:17Today is arguably the worst day I've had in the tent,
32:20but everything's to play for tomorrow.
32:21I've just got to come in and do my best.
32:27Let's go.
32:28Let's go.
32:30I bet you two are loving pastry week with a little bit of savoury thrown in as well.
32:34It's a bit of a relief.
32:35You say that, but you barely nibbled at anything yesterday.
32:39You were like...
32:40He's on a diet.
32:41I think it was the pork pies.
32:43You didn't want to look like a pork pie, did you, Paul?
32:46Can we talk about Aaron's?
32:48I just love that.
32:49Why didn't you give him a handshake?
32:51Aaron's is a bit underbaked.
32:52They need a little bit longer.
32:54Yeah, but does it really, really matter?
32:55I mean, you had it for your lunch.
32:56You know why we're here?
32:58It really, really matters, doesn't it?
32:59It's pastry week.
33:00You have to say, at this point, Jasmine is pretty consistent.
33:03Yes.
33:04It has been for a few weeks.
33:05She's got the potential to go all the way.
33:07Yeah.
33:07But you'd also have to throw in Lesley.
33:09She's been consistent so far.
33:10It's all dependence on the showstoppers.
33:12So, the danger zone.
33:13Are we saying Tom?
33:15Yes.
33:16We're usually talking about Tom up at the top.
33:17I know.
33:18It's crazy.
33:18But the pastry wasn't right.
33:20We're getting to the point where any mistakes now,
33:22you start dropping away.
33:23Proof of point is Natalia.
33:25Last couple of weeks, she's struggled.
33:26She really has to do well today.
33:28She's got to be on point.
33:29No mistakes.
33:30Just bang on the bottom, you know?
33:31This is bake-off.
33:32You never know what's going to happen.
33:34I mean, I could go next week.
33:37Who knows?
33:38We could all dream, darling.
33:45Hello, bakers.
33:46Welcome back to the tent.
33:48It's time for your pastry showstopper challenge.
33:50Paul and Prue would love you to create a visually stunning sculpted tart.
33:55You can use any style of pastry, but the judges will be looking for great flavours
34:00and great textures.
34:01Your tart should have a decorative theme and have a beautifully sculpted pastry.
34:06Now, if any of you have forgotten what a visually stunning sculpted tart looks like,
34:11here's Alison with a quick reminder.
34:20We're a bit worried that that joke appears to be a bit sexist,
34:23so we're going to flip it now.
34:24For those of you who have forgotten what a visually stunning sculpted tart looks like,
34:29here's Noel with a reminder.
34:35It's a proper model.
34:39Who wants Prue?
34:40No, I do.
34:41Prue's a dame.
34:42For those of you who have forgotten what a visually stunning sculpted tart looks like,
34:47here's the dame with a reminder.
34:54Oh!
35:01Paul's going to do this one.
35:06You have four hours.
35:08On your marks.
35:09Get set.
35:10Bake!
35:10Oh my gosh.
35:14I'm going to do three batches of pastry.
35:16You have to make so much because of the sculpture.
35:18There's definitely going to be some nervous moments in this.
35:21What I found with this one in practice is that time can just absolutely run away.
35:25Today's Showstopper challenge is a highly sculpted, decorated tart, and we want a bit of a story behind
35:30this. We're digging around in the baker's lives here and being a little bit nosy.
35:34I don't really want to say it on camera because I am admitting to something that has been a secret
35:37for years.
35:38The whole construction has to be at least a foot high.
35:41We're not allowing them to make the structure out of anything else other than the pastry that
35:46they're using for their tart.
35:48Great.
35:48It is going to be really wobbly when I assemble, but I've made a load of dowels out of pastry for
35:54this, which has worked every time I've practiced it.
35:56Hopefully it will work today.
35:57A sweet tart is all about one hero flavor with several other textures backing it up.
36:02The bakers could use anything, but they must all balance together.
36:06They better like whiskey.
36:06For me, it's about design.
36:08It's about engineering.
36:09It's about, above all, baking quality.
36:11We've got some amazing bakers in the tent, and they've got to be able to bring that artist skill
36:15to make their sculpture tart look incredible.
36:18Morning, Tom.
36:20Morning.
36:21What have you decided to do for your sculpted tart?
36:24I have decided to make four in a row in tart form.
36:27Oh, I love that game.
36:29So the flavors inside are inspired by my Danish granny's roots, and it's Ries Alamond,
36:34which is Danish rice pudding on the incredible dish.
36:37Yeah, so it's kind of a reinterpretation of those flavors in the form of a tart.
36:41As well as his playable game of four in a row, within Tom's Danish tart of puffed rice and almond creme pat,
36:48there will also be another game to play.
36:50There'll be a lot of sliced almonds in here, and then there will be one whole almond in.
36:55If you get the whole almonds in your serving, you win a prize.
36:58This is your sort of thing, but today you've got it all to play for, so...
37:01Got it all to play for?
37:02Do what you're good at.
37:02What am I good at?
37:03Everything.
37:04Are you good at baking?
37:05OK, I'll go with that.
37:08And Tom is not the only baker taking inspiration from their grandparents.
37:12If you translate my grandparents to them, it will be like a swan,
37:19and my granddad passed away, so my tart dedicated to them.
37:25Natalia's tart of raspberry jelly, pistachio, praline and creme diplomat will be topped with
37:31her tribute to the love between grandma and granddad swan.
37:35My hands are tired already.
37:37I am in hell.
37:38You've got to pull this out of the bag, because this is your granddad today, isn't it?
37:43We've got enough time, four hours?
37:44I think so. I'm okay with the time, so...
37:47Solid.
37:50I have rolled so much pastry over the last 48 hours.
37:53Whichever pastry the bakers choose for this challenge,
37:56it needs to have a melt-in-the-mouth flaky texture.
37:59Pastry-wise, we're just doing a sweet shortcrust pastry,
38:01because I want it to hold its shape properly.
38:03Yet also be strong enough for their sculptures to not collapse on the tart below.
38:08It's structurally sound enough to use it for this, but it's still nice to eat.
38:12So, my tart's called Nobody Gnomes.
38:14It's based upon a story with me and my friend,
38:17where we used to move her mum's gnome around her garden.
38:20Ah.
38:22So, I think she's going to find out where she watches those things eventually meet.
38:26You're in trouble, mate.
38:26You're in a lot of trouble.
38:28She's scary as well.
38:30This time, Aaron has moved his friend's mum's gnome onto a bridge atop a tart,
38:35filled with jasmine rice custard, ginger jam and a peach gel topping.
38:40How fast you're going?
38:41I'm a bit stressed today.
38:42They loved your cig, so you're all right.
38:44I don't know, that pork pie was dire.
38:46It's war food, isn't it?
38:48In 1950s children and shorts eat that, don't they?
38:51And lard sandwiches.
38:53Because everyone's quite healthy now.
38:55If you went up to any Gen Z and went,
38:57do you want a pork pie with egg running through it?
39:00They'd go, oh, trauma.
39:03I am making a rollercoaster tart.
39:06I used to work at a theme park and there was a goat called Millie.
39:10I spent like a whole summer trying to tame this goat.
39:13One day I thought I had done it and then she took like four steps back and just ran me in the knee.
39:18So yeah, this is an ode to Millie.
39:19Millie the goat will have her own hut beneath Toby's rollercoaster,
39:24which will be plummeting towards a tart of burnt honey custard, blackberry reduction and a mascarpone chantilly.
39:31I love the flavour. It just sounds amazing.
39:33But structurally, is it going to be OK?
39:35It's been through many versions of this.
39:37So it started as a loop-a-loop.
39:38Then I went for a curve, but eventually I just settled on.
39:41It's a straight dive.
39:43That's a good idea.
39:43Exactly.
39:44Good luck too.
39:45You do realise that when a goat rams you, that is actually a sign of affection.
39:50Really?
39:50No, I'm only joking.
39:51It didn't feel like it.
39:52Absolutely hates you.
39:54This is my cherry compote.
39:55So it's cherry, lemon juice, sugar, kish.
39:58Offsetting any acidity and sweetness within their chosen flavours
40:01will be crucial to the baker's chances of success.
40:05Burnt honey custard, it is quite sweet.
40:07So that's why I'm doing the blackberry reduction, to like cut through it a little bit.
40:11I have a secret.
40:13And in an attempt to strike the right balance...
40:15Raspberry flavour.
40:17Natalia and Aaron...
40:19Few drops, I think.
40:20...have opted to bolster their flavours even further.
40:23That's jasmine extract.
40:25I still want it to be a flavour they can identify against the tartness of the peach
40:29and the warmth of the ginger.
40:30And for her tart filling...
40:32I've poached pears in a load of orange juice, lemon juice and almond liquor.
40:35Jasmine is borrowing another trusted family recipe.
40:38My cousins have a garden with pear trees and apple trees
40:40and one of my cousins always makes this tart.
40:43So this is my take on his chocolate pear frangipan tart.
40:48Jasmine's poached pears will sit between layers of chocolate frangipan.
40:52Beneath a pear tree, blossoming through chocolate soil.
40:55You've got Starbaker written all over you.
40:58Whoa, whoa, whoa. Can you just chill out please?
41:00I've got a massive to-do list.
41:02Look at your handwriting. You really are going to be a doctor.
41:04It's not that bad.
41:05Poach pity party. Chloe frangipan.
41:08Choco frangipan.
41:09Make lobsters.
41:10Make lobsters.
41:10Make Jesus.
41:11I'm not making lobsters.
41:12And then it just says soil. It's a beautiful poem. Good luck.
41:18So we've got a lot of stencils here.
41:19The bakers need to ensure their sculpted pastry is structurally sound enough to hold its shape.
41:25With a game like four in a row, you are making a lot of holes in a piece of pastry
41:29and that can be a bit scary.
41:30It's a bit unnerving.
41:32But Aaron's bridge...
41:33This dough feels very soft.
41:35...is already at the risk of collapse.
41:37I'm not confident I've made this dough right.
41:39I've put an egg white in it, which has made it a lot softer than the one I've used for my tart.
41:43I think I'm going to have to do it again. Shall I do it again?
41:47Yeah.
41:48I need to do it again.
41:50Hopefully I can get this done in time.
41:56Bakers, you're halfway through. You've got two hours left.
41:59Is it four hours today?
42:01Yeah.
42:01Four and a half hours.
42:02Four.
42:04I thought it was a four and a half hour challenge and it's not.
42:06It's four, which isn't great, so I just need to hurry up.
42:10Noel, what am I meant to do next?
42:11I don't know. What about if we put that in there?
42:17I know.
42:17I'm going to blind bake this before I put the filling in so it doesn't get soggy.
42:21This is that stage where there are so many things going on.
42:24As well as their blind bakes, the bakers need to start getting their
42:27sculpted pastry in the oven.
42:29Need to get a move on.
42:30Feeling stressed.
42:31I see to make up some time with the new shapes.
42:34And finish off their fillings for when their tart cases come out.
42:37This is a whisky cream that's going to go on top of my pecan pie.
42:41And for their flavours, two of the bakers have plumped for the same pie.
42:45Pecan pie is a massive favourite.
42:48And then I've got the bee theme going on.
42:50And my little granddaughter, Mabel, she loves bees, so it's a little homage to her.
42:55Leslie's pecan pies will be glazed with honey for her pastry bees
42:59and stacked on top of each other with decorated honeycomb pastry shapes.
43:03I'm using shortcrust pastry.
43:05Erm, it's quite robust, so fingers crossed it'll hold up.
43:09And you get quite a lot of these stacked together.
43:11And Ian will also be hoping his pecan pie isn't positioned precariously.
43:16So this is going to be the story of how the Giant's Causeway in the north of Ireland came to be.
43:21So it's going to have the Giants, Finn McCool and Ben and Donner chucking rocks at each other.
43:25But the story is Finn thinks the Scottish Giant is too big for him to beat.
43:29So he dresses up as a baby.
43:30And the Scottish Giant comes over and is like, that's a big baby.
43:34If that's how big the baby is, how big is Finn?
43:36And he is so terrified that he runs away all the way back over to Scotland.
43:40Brilliant.
43:41Ian's Giants will be throwing pastry rocks to create the Giant's Causeway on pecan,
43:47walnut and Irish whisky tarts topped with whisky cream.
43:51Sounds great.
43:52You're particularly good at the painting, decorating, making it look pretty.
43:55I love the idea of the shanty cream.
43:57And we're getting the good might of whisky in there.
43:59Yeah.
44:02So that timer is for this little base.
44:04OK.
44:05So many things going in and out of the oven today.
44:07Boosh, boosh, boosh.
44:08I wanted all of these baked by now.
44:10It's going to be tight, but I might be able to pull it out of the bag.
44:12Just got to concentrate on Millie for now.
44:14Everyone's going to panic today, aren't they?
44:16Yeah, got to move fast today.
44:17Why?
44:17It's pastry.
44:18Pastry's tough, you know?
44:20And also, when you're talking about structural pastry.
44:22What do you fear most in the world, Tom?
44:23Structural pastry.
44:24Structural pastry and poor Hollywood.
44:27You need to get out more.
44:28Yeah, I know.
44:31Bakers, you only have one hour left.
44:34Oh, my God.
44:36Fun and games.
44:37My tart's going in.
44:38Put the pears on, and then the frangipan filling on top.
44:41So I'm just adding my custard to my tart.
44:45Woo!
44:46Right.
44:4730 minutes.
44:48Shapes in the oven as well.
44:50I want time for my shapes to cook, and I'm worried that they're not going to be cool enough for me to assemble.
44:55Might just have to be a bit anemic.
44:57I need to start putting stuff together.
44:58Starting to assemble.
44:59Let's do this.
45:00I'm doing a little bit of painting with our Leslie.
45:04Look, what do you reckon?
45:05Stunning.
45:06I'm absolutely kidding.
45:07That's better than mine.
45:07You can do the rest if you like.
45:09You've got to have a really good day today.
45:10But that is by far the messiest one I've ever done.
45:14Wow.
45:15Who are those guys?
45:15I love them.
45:16Two giants.
45:17Who's that little bubba?
45:18One of the giants dressed up as a baby.
45:21What a sentence.
45:22I'm going to pipe this on.
45:24I've not got that long to let it set.
45:26Toby, do you reckon you're going to get it done in time?
45:28I have absolutely no idea at this stage.
45:30I've got to, like, build loads of stuff.
45:32OK, we'll go for it.
45:33You've got to be wrapping up.
45:34My tart should be coming out of the oven.
45:36It's tickering.
45:37I'm taking my tart out.
45:38Come on, get out.
45:40No, no, no, I was...
45:41Oh, it was like the tart?
45:42Yeah, you were the tart.
45:44Love being the tart.
45:48How long do we have?
45:49Bakers, you have 15 minutes left.
45:53I'm going to have to do a lot in 15 minutes.
45:55You can do a lot in 15 minutes.
45:57Yes.
46:02I want longer, but I'm just going to risk it.
46:04If you get the whole almond, you are the winner.
46:06Pretend you only saw one going in, OK?
46:08We're starting to build the scene.
46:10That's the word about everything.
46:12I have no time.
46:13No, I need to bring it all together.
46:15I'm so behind.
46:16Leslie looks gorgeous.
46:18Every time the floor moves, it's wobbling.
46:22This is so stressful.
46:23I need to stand it up.
46:24Say a little prayer.
46:25How long do we have left?
46:30Bakers, you've got five minutes left.
46:35Doesn't feel like enough time.
46:38My chocolate sauce is kind of hot, but I might just chuck it on.
46:40You know what?
46:41I'm just going to stand it up.
46:42This breaks.
46:43I'm screwed.
46:44Oh, cool.
46:45Finn McCool.
46:46No matter how stressful it is, you can always hear Ian having a nice time.
46:49I'm always rushing at the end of a showstopper, but this one feels extra rushed.
46:54It's broken.
46:59Bakers, you have one minute left.
47:03Squeaky bum time.
47:04It's up, but it's wonky.
47:08Panic moment.
47:09Oh, I'm so down to the water.
47:14This is the tightest I think I've ever been.
47:16It's going to have to go on.
47:17It's going to break.
47:20I just cracked my tart case while I was moving it.
47:22This feels like the most intense thing I've ever done in my life.
47:29Bakers, your time is up.
47:32Please step away from your showstoppers.
47:34You've done everything that you can.
47:37Well done, bakers.
47:40It's on.
47:42Oh, please don't fall now.
47:44Oh, my God.
47:46That is on the lean, big time.
47:58The bakers' sculpted tarts will now face the judgement of Paul and Prue.
48:02Tom, it's time for your showstopper.
48:15It should be playable if you want to give it a go.
48:17The counters are made of the same shortbread.
48:19I like the design.
48:20I think it's clever.
48:21It really works.
48:22It's like good architecture.
48:23It's startling, although it's so simple.
48:25Oh, look at that.
48:26So it's a cherry compote, an almond creme pat,
48:28puffed rice chantilly cream, flaked almonds in it.
48:31Remember, if you get your whole almond, you win the game.
48:36I love that.
48:36And I could eat a lot of it.
48:38There's nothing nicer than fruit and custard and very nice pastry.
48:43Yay!
48:44Oh, I don't believe it.
48:47I really like that.
48:48The tartness and the cherries works well with the custard
48:50and the toasted almonds on the top really lifts it.
48:52And you want to go back for more.
48:54Tom's back in the tent.
49:04Did you bust a bit off the top here?
49:06The gnome decided to do a bit of tree felling.
49:09I like the proportions of it and the depth of it as well.
49:12And then using this as the lake works beautifully well.
49:14It is a jasmine custard tart with ginger jam and peach gel.
49:19The jasmine is quite punchy, isn't it?
49:21Did you put extract in there?
49:22I did.
49:23You shouldn't have done that.
49:24It's quite floral.
49:25It's not unpleasant.
49:26But I would have liked to have tasted the ginger as well.
49:28I like it because it's strange to me.
49:30It's new.
49:31But I couldn't eat a lot of it.
49:33Well, well done.
49:47It's so detailed and so clever.
49:50It's a great little work of art.
49:51And it's worked really well, sure enough, the giant's causeway.
49:54But it's got to taste good as well.
49:56It is a pecan and walnut tart with a whiskey chantilly on top.
50:02I've never thought I'd live to say this, but I think there's a tiny touch too much.
50:07Oh, no!
50:08It does taste very good, but I think the alcohol level is a little bit too high.
50:11It overwhelms everything.
50:12Texture-wise, I think it's spot on there.
50:14Pastry is beautiful.
50:15Thank you guys.
50:23The bees on the pastry are just exquisite.
50:27It's a little bit askew, isn't it?
50:29It is, yeah.
50:30I did have a structural problem.
50:32It's standing up.
50:32I like the way it's popping out, proper 3D.
50:35Very arty.
50:35We've got a sweet short cross pastry with a pecan pie filling and a honey glaze.
50:42I would have thought it would be really sweet, too sweet.
50:44But somehow you managed for it not to be.
50:47I do like the depth of flavour with the pecans and the honey on the top is good as well.
50:50You've got one hero flavour that works well.
50:52And I like the design, although slightly overbaked.
50:54It's a bit wonky, isn't it?
51:04What happened?
51:05I thought we had four and a half hours for this.
51:07So, yeah, the assembly was quite rushed.
51:09It still looks pretty neat, though.
51:10It does, it's just not stable.
51:12It's a burnt honey custard, blackberry reduction and a mascarpone chantilly.
51:18The burnt honey.
51:19It's really nice, actually, because it's not overly sweet.
51:21Blended with the blackberry, it's delicious together.
51:23Actually, that short pastry is exceptional.
51:26It just falls apart, wafer thin, melts in the mouth.
51:30Really nice.
51:31All the textures are beautiful.
51:32All the flavours are good.
51:33It's a shame about the design wobbling, but that is very clever.
51:37Thank you, Toby.
51:46I think you've done a real good job.
51:48The height, the proportions, the lake that it sits in.
51:51Well, the layers look perfectly proportioned.
51:54Let's see how they taste.
51:55So, pistachio praline, ganache, raspberry filling, and cream diplomats on top.
52:04Pistachio praline brings a sweetness, and then the raspberry brings in the tartness,
52:08and then the cream blends it all together.
52:10If you get all the elements to it, I think it's delicious.
52:14However, I think your pastry is slightly overworked.
52:18It's a bit too thick down at the bottom.
52:20The pastry is a little tough, and the raspberry dominates too much for me.
52:25It's delicious, but I would only like a little piece of it.
52:28It looks incredible.
52:29Thank you very much.
52:30Thank you so much.
52:31Thank you so much.
52:31Thanks, Natalia.
52:45It's very professional, very professional.
52:47You'd expect to see that in any patisserie shop.
52:49It's really beautiful.
52:51It's a chocolate frangipan tart with some poached pears in it.
52:58Your flavour is very good.
52:59The pears are nice, but because it's chocolate frangipan,
53:02it's going to be quite rich, thick, dry.
53:05You needed a curd or something in there, a line or something,
53:08just at the base, and then build it up on top of that.
53:10I love it.
53:10The design is amazing.
53:11It's very jasmine.
53:12I think it's just missing that texture.
53:15Pistachio's good.
53:16Pistachio's very good.
53:18Thank you, Jasmine.
53:19Thank you, Jasmine.
53:22They really liked how it looked.
53:23And overall, they liked the flavour.
53:25It wasn't, like, perfect, but that's the way the pastry rolls.
53:29The show is going to absolutely kill me.
53:31It's my own fault for making a roller coaster, really,
53:33wasn't it?
53:34I was asking for it.
53:34I thought I was going to cry for a second.
53:36I had to have a word with myself.
53:38They liked my design and my flavours.
53:43But you never know what happens next.
53:46I feel very nervous.
53:47I'd feel so much better if I did better
53:49in the technical yesterday.
53:50All I can think about is, I just don't want to go.
53:58Pastry week overall's been pretty successful.
54:00Yeah, no hand shakes, are they?
54:02Getting stingy with them hand shakes, Bob.
54:04I did like the flavour of Tom's though.
54:06I think actually saved himself because he was in a lot of trouble.
54:09Who else did well?
54:10In the showstopper today, it was really close.
54:12But I do think you are still looking at Leslie and Jasmine.
54:15Jasmine.
54:15Jasmine, one technical, did really well in signature.
54:18And when you looked at the tree coming up, I went, Starbaker.
54:20Unfortunately, the only bit of moistness in there was the pears,
54:24and there wasn't enough pears in there.
54:25And Leslie is doing really well, so she's going up.
54:28She's getting stronger and stronger and stronger.
54:31The home baker in it is really coming out, you know?
54:34If Leslie and Jasmine are up there for Starbaker, who's in danger?
54:39Natalia and Aaron, I'd say.
54:42Yeah, Aaron's had a bad one with that flavour.
54:44He had an extract and he added too many drops.
54:46Two drops.
54:47Two drops of gel.
54:48Drops you right down.
54:49And Natalia's down there again, which is a little bit worrying.
54:51Can we talk about the swan?
54:52I mean, it's beautiful.
54:53It is.
54:54It was just so clever.
54:55I think, unfortunately for Natalia, because she's already in a bit of trouble,
54:58then you go, well, hang on a minute.
55:00Everybody else's was amazing as well.
55:02Yes, ultimately, it's a baking show, so it's for eating.
55:06Oh, well, I'm glad I'm not in your shoes.
55:08Who's it going to be?
55:10I don't know.
55:11It is.
55:14Well done, bakers.
55:20Pastry week was exhausting, but you did it.
55:23So well done.
55:24I have the great job of announcing this week's Starbaker.
55:28This week's Starbaker is...
55:33It's a hat trick.
55:34Jasmine.
55:35Which means I've got a horrible job of announcing who will be leaving us.
55:46And it's getting tougher and tougher.
55:48And you're all good bakers.
55:49So this is really difficult.
55:50But the person who's leaving us this week is...
55:59Natalia.
56:00I want to talk.
56:05Thank you so much.
56:07You did really well on the side.
56:09So I'm proud of myself and I think my little girl would be proud.
56:19And I hope I made my country a bit proud of me.
56:24Oh my gosh, I'm going to cry.
56:30I'm glad I met all these wonderful people.
56:34I love you guys.
56:36You're so nice.
56:37Oh, I'm going to cry again.
56:40Oh my gosh.
56:41Oh my gosh.
56:43It's not true.
56:44Ah!
56:45I'm kind of speechless.
56:46I'm so chuffed.
56:48I think people at home are going to be super proud.
56:50And I won't be used to getting the floral next week.
56:53You'll learn for next week not to use Jasmine.
56:57But be more like Jasmine.
57:02Next time.
57:03I just want a really stable, stiff one.
57:04A bake-off first.
57:06Merengue week.
57:07Let's pray to the merengue gods.
57:09Seize exquisite pies.
57:10They look very, very good.
57:12Sumptuous souffles.
57:14Got that feeling of impending doom though.
57:15And a challengingly icy French favourite.
57:18So it looks like a cheese tastes like an ice cream.
57:21So who's baking will be deflated.
57:23Wow.
57:24And who will whip up?
57:25What am I doing?
57:25What am I doing?
57:26A creative storm.
57:27Oh my god, that looks good.
57:48It looks like a cheese isforged.
57:53Nice.
57:53Yeah.
57:54authorization's oil.
57:55That looks good, Eenyman.
57:56Nice.
57:56orgeous.
57:57Nice.
57:58Wow.
57:58That feels good.
57:59It has a hard way to make a cheese.
58:00How can you do this?
58:00You can haveύed me.
58:01Ooh, look.
58:02Okay, unbelievable.
58:02Yeah.
58:05Cool.
58:05That keeps me short.
58:06I'm sure we'll Zurich was past two hours ago.
58:07That way we wish you에요.
58:09That's my husband, because bullse وت do it,
58:12Right思い should be late.
58:12So you can make music.
58:14What's going on?
58:14Oh, you can actually listen for it to Igor Scotley?
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