- 2 days ago
The Great British Bake Off Season 16 Episode 06
We provide you with the best and latest movies. Follow us to watch good movies for free. Thank you. Movies Top Channel
We provide you with the best and latest movies. Follow us to watch good movies for free. Thank you. Movies Top Channel
Category
🎥
Short filmTranscript
00:00Take on pastry week.
00:01Am I doing something wrong?
00:03I am in hell.
00:04Oh my gosh.
00:05With a plaited savoury signature.
00:07My plaiting skills are pretty poor.
00:08A gala event technical.
00:10I doubt that they'd serve this at the Met Gala.
00:12And stunning sculpted showstoppers.
00:16Trauma.
00:17Who will reach the pastry pinnacle?
00:19That pastry is exceptional.
00:20And who will crumble under the pressure?
00:23This feels like the most intense thing I've ever done in my life.
00:30The group's getting so small.
00:48It's actually a bit sad.
00:49Oh no, I meant height-wise.
00:51Oh, people are leaving.
00:52Week six, we're here.
00:55I just can't believe I'm still here.
00:57But I am, which is epic.
00:58It's for good luck.
01:00Good luck, good luck.
01:01I'm feeling so good.
01:02I'm ready to make, I'm ready to make.
01:07Everyone's nervous.
01:08It's pastry week.
01:09I just absolutely love pastry.
01:11I love danishes, pies, all that kind of stuff.
01:14It's nostalgic food, I feel like, in England.
01:16One of my dating profiles once, it did actually say,
01:18knows how to make seven different kinds of pastry.
01:21So I feel like I need to do well to prove that's actually true.
01:24Welcome back to the tent, bakers.
01:30Now, it may be pastry week, but you can't afford to get flaky.
01:33And you cannot afford to run out of puff.
01:36Otherwise, you'll be pied off.
01:39They're the puns out of the way, with.
01:40Now, for your signature challenge today,
01:43the judges would not only like to test your baking skills,
01:45but your hairdressing skills.
01:47Because you're going to be making a savoury pastry plait.
01:51Now, the judges are looking for a crisp, flaky,
01:54laminated pastry with a beautiful, delicious, savoury filling
01:59inside of your choice.
02:00And as the name implies, your pastry should be shaped
02:04to form a plaited design.
02:06A design so beautiful that the judges will say,
02:09plaid's the way, ah-ha-ha-ha, I like it.
02:12Ha-ha-ha-ha.
02:13Yeah!
02:15Can't wait to see Paul do that.
02:19You have two and a half hours.
02:21On your marks.
02:23Get set.
02:24Bake!
02:27Oh, my gosh.
02:29I'm just nervous.
02:31So I'm just getting my pastry started.
02:33The trick with this challenge, as ever with a puff pastry,
02:36is the lamination.
02:38It's pastry week, which I think is one of the most important
02:41weeks we have.
02:43Because, frankly, if you can't make pastry,
02:45you're not much of a baker.
02:47I'm using cold hands from a rough puff.
02:49What we want in this challenge is to cut through
02:51flaky, buttery layers to a gorgeous, savoury filling inside.
02:55Classically, sausage meat works beautifully well in a plait.
02:59Don't you love a sausage roll?
03:00I love a sausage roll.
03:01Whatever it is that they choose, it has to have a good,
03:05strong, well-seasoned filling.
03:06This is my scotch bonnet.
03:08They're not for the fate of heart.
03:09Plaiting is going to be critical to this.
03:11It's all about the plaiting technique and how you display
03:14your filling as well.
03:15It's got to look neat, precise, and, above all,
03:18taste incredible.
03:20Morning, Ian.
03:21Good morning.
03:22Hello, Ian.
03:22And tell us all about your savoury plait.
03:25I am doing a stew-sage roll.
03:27A what?
03:28I'm just really proud of the pun.
03:30A stew.
03:31Stew.
03:32We're not using meat, we're using tofu and broccoli.
03:36He's out of here.
03:38Ian will be trying to wimp all over with a stew of tofu,
03:41potatoes and broccoli,
03:43within pastry plaited into the shape of an Irish clatter ring.
03:47Which is the little love commitment ring.
03:49It sounds really interesting.
03:51The only person to impress me in the tent with tofu
03:53was David Swimmer.
03:55And you gave him a handshake.
03:56And I gave him a handshake.
03:57But I'll trust your judgement on this one, Ian.
03:59Yeah, yeah.
03:59Good luck.
04:00He doesn't know what to say, does he?
04:01He does, doesn't he?
04:02He's terrified.
04:03He's baffled.
04:05My pastry's just been resting.
04:07I just want to start getting some folds in it.
04:09You'll get layers of dough, butter, dough, butter.
04:11Repeatedly chilling the butter layers
04:13between each set of folds.
04:15I'll do two and then chill it.
04:17And then two and then chill it.
04:19It's the only way to achieve the lamination
04:21the judges will be expecting.
04:23It's going to fridge four times.
04:25Quite a lot.
04:26And while rough puff will be hard enough to make
04:28in the time available,
04:30one baker...
04:32You see, four puffs?
04:33..is making things even trickier for himself.
04:36I'm making proper puff pastry.
04:38Not the best idea to do it in this amount of time,
04:40but I'll make it work.
04:42Based on the first meal
04:43Toby made for his housemates,
04:45a filling of chicken, bacon, leek and cheese
04:48will sit within an intricate plait
04:50of full puff pastry.
04:52You can't make a full bloody puff pastry.
04:56You just haven't got the time.
04:57I've managed to in practice,
04:59so hopefully it'll work today.
04:59You can't do it.
05:01Well, I think it's amazingly brave.
05:03You get good lamination at home, but...
05:05I want to go away now
05:06because I want you to have maximum time.
05:08Yeah, I don't want any excuses.
05:09I greatly appreciate that.
05:11Good luck, Toby.
05:11Thanks very much.
05:12So while that's chilling,
05:14I'm going to cook my mince.
05:16You got tofu on the go.
05:17The problem you've got
05:18is that you're trying to convince Paul
05:19that a frost from Friends can get a handshake.
05:22I think he just got all girly on it
05:24and Paul went,
05:25oh, I don't even swim that.
05:26Yeah.
05:26I don't have the same gravitas as a swimmer.
05:29As a swimmer, you might do.
05:30I'm not a swimmer.
05:31No, I'm a sinker.
05:35That's it.
05:36There you go.
05:37Can we go it out on that?
05:38As well as making perfect pastry...
05:41I have chicken and bacon.
05:44The judges are also demanding sensational flavours.
05:47We've got sausage meat with dried cranberries in.
05:49And Leslie has lifted her recipe
05:51from a certain judge's cookbook.
05:53It's a Paul Hollywood-inspired sausage plait
05:56because I made it for my dad once
05:58and he loved it.
05:59But I thought,
06:00I can't do exactly the same one,
06:02so I've put a gooseberry compote
06:03in the middle of the sausage meat.
06:05And he doesn't do that?
06:05He doesn't do that.
06:06It's not his recipe then?
06:07Well, it is.
06:08It sort of is.
06:09So I pimped it up a little bit.
06:12Alongside the mushrooms and caramelised onion,
06:15Leslie will be hoping her addition
06:16will take Paul's sausage plait to another level.
06:20Where are these from?
06:20So the gooseberries are from our garden.
06:22Then I picked them yesterday morning.
06:24Are they?
06:24Yeah.
06:25So you've got my recipe
06:26and then you've tweaked it?
06:27Tweaked it.
06:28Made it a bit better, Paul.
06:30Ironed out all the problems.
06:31Well, I'll tell you later about it.
06:33Yeah, I know, I don't.
06:36It's so much pork fat and pork.
06:39And Leslie isn't the only baker
06:40doing their version of a meat-filled pastry classic.
06:44My great-aunt, Aunt Paul,
06:46is someone who had a massive input
06:49on me learning to cook.
06:50One of her go-to recipes is a giant sausage roll.
06:52Whatever she had in the cupboards,
06:53she'd put it into the sausage meat.
06:55I was trying to imagine
06:56everything that she'd have in her stall cupboard
06:57and then I put that all in.
06:59Hoping to achieve the same flavour balance
07:02as her Aunt Paul,
07:03Jasmine will also be attempting
07:05to master rough puff pastry,
07:07having never made it before.
07:08I'd say about 95% of my pastry knowledge
07:11has been learnt in the last two days.
07:12But we'll see.
07:14Hopefully I'll get it nice and flaky.
07:18Am I doing something wrong?
07:20That's your recipe.
07:21Oh, well.
07:22Well, it's my recipe, but...
07:24Paul said full puff pastry is not possible.
07:27But we're on to letter fold four now.
07:30If you get a handshake, what will you do?
07:32Paul's not really dishing out handies this season.
07:34Maybe that's him done.
07:36I think he's only got a certain amount.
07:38Yeah.
07:38It's like a snake who sheds its skin.
07:40I think if he gives out three more, he's going to die.
07:44Toby's doing a full puff, because he's brave.
07:46My rough puff.
07:46It looks OK.
07:47Pretty red, isn't it?
07:48Back in 2018, I moved to Hong Kong.
07:50So this is very much inspired by that time in my life.
07:54To replicate his favourite Hong Kong flavours,
07:57Tom will be adding a crispy chilli oil
07:59to minced pork within red pastry,
08:01plaited into the form of a severed dragon's tail.
08:04Of course it is.
08:05Of course it is.
08:06Have you guys had this?
08:07No.
08:08It is the most delicious thing ever.
08:09It does smell amazing.
08:10What's in the pastry then?
08:12You've got dye in there.
08:13Yeah, a little bit of red food dye.
08:14There's a little bit of this chilli oil in there.
08:16I'm looking forward to this one.
08:16Oh, good.
08:17Sounds good.
08:18Amazing.
08:18Sounds mind-boggling as ever.
08:20Sounds like a lot of chilli.
08:22Tom isn't the only baker taking inspiration
08:24from where they once lived.
08:26It's like an old family recipe.
08:30As Natalia is doing an adaptation
08:32of one of Ukraine's most famous dishes.
08:34When you cut it, it's like melted garlic butter inside,
08:39inspired by chicken key,
08:41our famous, lovely dish.
08:45Natalia's take on the Ukrainian classic
08:47will see a filling of seasoned chicken thighs,
08:50bacon, leeks and asparagus
08:51wrapped around sticks of garlic butter.
08:54Nice.
08:55That sounds of improvement on chicken key.
08:57Proofs just diss the whole country there.
09:03Bakers, halfway through.
09:06Oh, no.
09:07Make that pastry flakier than my ex.
09:12Got my sausage, got my pastry.
09:14And I'm feeling really pleased.
09:15Holds all done, this is the final rollout.
09:17Ball puff pastry, they said it couldn't be done.
09:18Well, I mean, the proof's in the eating.
09:20It could be absolutely horrendous.
09:22I need to start assembling.
09:25I want that line of fish bread.
09:27Just hope it doesn't disintegrate into the meat.
09:30I don't know if I'm on the cover.
09:31The sausage in breadcrumbs,
09:33but it just stops it making the pastry soggy.
09:36My grandparents are from Jamaica,
09:37so my nan was always cooking for us when we were younger.
09:39I'm known for putting spice in everything,
09:41but I'm just going to tone down the spice.
09:45Because I don't want to kill the judges.
09:47By balancing the levels of his curry-spiced beef pastry plats,
09:51reigning star baker Aaron
09:53is hoping to do his nan and Jamaica proud.
09:56So it's a Jamaican beef patty filling.
09:58I'm in heaven.
09:59Some allspice, some Jamaican curry powder.
10:01Oh, yes.
10:02Scotch bonnet.
10:02Oh, yes.
10:03All the good stuff.
10:04You're taking me to Jamaica.
10:05Whoa!
10:07Now is plaiting time.
10:10Stressful!
10:12The judges will be expecting to see
10:14perfectly neat and consistent braiding.
10:17We're not trying to hide the plait,
10:18because obviously this is a plait challenge.
10:19I'm not doing a super complicated plait,
10:21because why would I put myself through that?
10:23Any overstretching of the strands...
10:26Carefully try to do this without gaps.
10:30Whoops!
10:31I want mine so you can actually see my fillings inside.
10:34..could cause the pastry to shrink and tear in the oven.
10:38Oh, God, I'm not so good at my left hand.
10:40I would say my plaiting skills are pretty poor.
10:43I've done a good plait on every other strand,
10:46and they pulled into each other.
10:47I really need to hurry up.
10:48I was always the girl on the hockey bar
10:50to, like, plait everyone's hair,
10:51which is ironic.
10:52Very challenging moment
10:54where I shove it round into a plait of a ring.
10:57It's the prettiest plait I've ever done in my life.
11:00So that looks decent.
11:02Snip, snip time.
11:03This is meant to be little dragon scales.
11:04Looks good so far.
11:05Now I need to do a quick egg wash.
11:07And straight into the oven
11:08for an approximate amount of time.
11:11Just say a little prayer.
11:14And it's in.
11:16One, my dear.
11:18She's in.
11:20For as long as it takes.
11:22As long as I've got.
11:23Bakers, you've got half an hour left.
11:30There's nothing I can really do now.
11:31Just wait and keep my fingers crossed.
11:34I hope they don't say,
11:35you should have just done rough puff.
11:36I'm making spirally cucumbers.
11:38Oh, nice.
11:38So that you then...
11:39For garnish.
11:40Is he from Hong Kong?
11:41I lived in Hong Kong.
11:42Yeah.
11:42What a privilege, though.
11:43Massive privilege that my parents love travelling.
11:45Really?
11:46A lot of people do.
11:47If I don't have a holiday booked,
11:48I've got nothing to look forward to.
11:49What's your kind of holiday, though?
11:51Disney.
11:55This is such a horrible bit now.
11:57Waiting for a miracle.
12:00What's going on over here?
12:01It's not a youth club.
12:02It's a competition.
12:02That's the only time I've ever had any authority in my life.
12:07Oh, Aaron, why have we put ourselves through this?
12:11No idea.
12:12Why?
12:13Mind you, I'm having a blast, are you?
12:16The waiting round is absolutely killing me.
12:19It just doesn't feel right.
12:21Now it's supposed to be absolute carnage,
12:22and it's just not.
12:23It's the best part I've done.
12:24Maybe I should have platted my hair for this.
12:26Alison might be able to do it.
12:27Alison, can you plait people's hair?
12:29Yes, she comes.
12:30Can I plait people's hair?
12:31Turn round, bub.
12:32Turn round.
12:33Turn round.
12:34I am ready to get plaiting.
12:36Are you going to put my head in the oven afterwards?
12:38You know what?
12:38That's a plait that Paul would be proud of.
12:40I've never felt more pretty.
12:43How much time do you have left?
12:45Bakers, you've got five minutes left.
12:47Looking at that oven, it's not going to do anything.
12:51But I keep looking at it, and it's freaking me out.
12:57I'm stressing out because I think that it's done.
13:00I don't know what to do.
13:02Right, it's coming out.
13:06I think it's cooked.
13:08I need to get this out of the oven now.
13:09Oh, we've got a tear.
13:11That is so annoying.
13:13Yeah, we're going down to the wire today.
13:15It needs to be in until the bed around.
13:17Oh, I don't know if it's done or not.
13:20I don't know.
13:21Bakers, you've got one minute left.
13:25That's it.
13:26Yeah.
13:30It's done.
13:32God.
13:33Whoops.
13:33You've seen the size of the Natalians.
13:36It really is.
13:37Look at that.
13:38Ah!
13:38It's a flatlander bag.
13:41Oh, dear.
13:43Oy, oy, oy.
13:45I'm going to have to just get it out.
13:48Bakers, your time is off.
13:52Please step away from your pastries.
13:55Look at that.
13:55Quick assembly.
13:58Isn't it so good?
14:00Fingers crossed.
14:01It's all cooked.
14:02Smells delicious, isn't it?
14:03Yeah, it does.
14:04Just got to wait and see.
14:08Didn't you make her proud?
14:10I'm happy with it.
14:11Feels like an achievement.
14:11Now I need Paul to put me back in my place.
14:13Take me down.
14:17It's judgment time for the baker's savoury pastry plats.
14:21Hello.
14:21Hi, Leslie.
14:22You all right?
14:22Yes, thank you.
14:28I love the look of this.
14:30Gorgeous colour.
14:30Good structure to it as well.
14:32The cranberries you mixed in with the sausage meat.
14:34Then you've got the gooseberry compote, a layer of onions, and then the mushrooms at the bottom.
14:38I really enjoy that.
14:39The interior is lovely.
14:40You do get everything in there.
14:42It'd be nice if the pastry's a little bit thicker to give you more flake.
14:45That's my only gripe.
14:46Leslie, that gooseberry layer is a little bit of genius because it just lifts the whole thing.
14:51It's an enhanced family pie.
14:54My whole time.
14:55Thanks.
15:01I love the colour.
15:02I think the design's good.
15:03You've lost a bit there with split and broken.
15:05Let's have a look.
15:05It is a pork meat sausage roll with fermented chilli and soybean flavours inside.
15:12The flavour's lovely, and I think the texture's good.
15:15I like the flavour.
15:16I think the spice levels and the seasoning is all good.
15:18I don't like your pastry, though.
15:19It is underbaked.
15:20You have got lamination, but then it's lost with the moisture.
15:23Yeah, yeah, fair enough.
15:24Thank you, Tom.
15:24Great.
15:25Well done, Tom.
15:25Thank you, guys.
15:56I like the look of it.
16:01It could have been neater on the plat, number one.
16:03Number two, it needed a much stronger colour.
16:06Oh, it's all seeping out.
16:08Oh, look.
16:08There's the garlic butter inside it.
16:10Yeah, it's licking.
16:13The pastry has got good flavour, but it's underbaked.
16:16Yeah, because it's got so much liquid in, you almost have to overbake it because you know down at the bottom it's going to get a bit soggy.
16:23Flavour-wise, though, I like it.
16:25The pastry and the overall setting has really hit off.
16:29Thank you so much.
16:36You've got some lamination, although a full-blooded puff you'd expect double that.
16:40Right.
16:40You've lost that definition of a plat totally, but I like the colour.
16:44Let's have a look, shall we?
16:45So the flavours inside are chicken, bacon, leek and cheddar.
16:50You could sort of get a bit bored with that quickly.
16:54The pastry's got some rise.
16:56Not enough, though.
16:56I would have liked to have seen a little bit lighter.
16:58A bit more flake.
16:59Right, OK.
17:00I mean, it tastes lovely.
17:01I could obviously eat more with the ball, and it's very nice with the cranberry.
17:05Should have put some inside, shouldn't I?
17:06Actually, you should have.
17:08Yeah.
17:08Yeah.
17:08I like the idea.
17:14You've got some lamination there, but it's a bit uneven with the colour.
17:17Yeah.
17:17The filling is slightly loose.
17:19It's a virus, too.
17:20Yeah.
17:20Of course it's loose.
17:21That tofu's sort of lost in there.
17:26That's fine.
17:27But there's not much flavour to it.
17:29You need more of a punch to that to make that work.
17:32I think it's absolutely delicious.
17:33Lovely lamination.
17:35All these vegetables are all together, and the tofu.
17:38Absolutely delicious.
17:39Well, we could go, couldn't we?
17:40That's really good.
17:40I'll leave you to that.
17:44You've absolutely smashed that.
17:45Well done, sweetheart.
17:45That plaiting is fantastic.
17:52Really, really good.
17:53That is a beautiful piece of pastry.
17:56Holds together beautifully well.
17:58Is that for me?
17:59Thank you so much.
18:03Delicious.
18:04It is.
18:05It really is delicious.
18:07That's beautiful, Aaron.
18:08It's really good.
18:09The heat is spot on.
18:10The pastry's lovely, but it's slightly underbaked.
18:13That's the annoying thing about it.
18:15It's holding well, full of flavour.
18:17Platin's good.
18:17Stunning.
18:18Well done, my friend.
18:18Just delicious.
18:19You have done Jamaica proud.
18:21I love that.
18:22I'm having that for my lunch.
18:23Well done.
18:24I want you to keep me this bit for my lunch.
18:28Keep me that bit.
18:31Cheers, guys.
18:35Five more minutes could have been the difference between a handshake and that.
18:37I really liked it.
18:38Yeah, I feel good.
18:39I feel good.
18:39Considering I was told it was an impossible task,
18:41I think the pastry actually is not too bad.
18:43If I was to do this again, I would absolutely put the cranberry sauce inside.
18:47Live and learn.
18:48I was really pleasantly surprised.
18:49They said the flavours were spot on.
18:51I feel like I did Aunt Pom proud.
18:54That's probably one of the most negative bits of feedback I've had,
18:57but equally, totally fair,
18:58and just good things that I can now take into the next bake.
19:01More than anything, I'd just like to be Toby in the technical,
19:04and then we can just go home happy, to be honest.
19:06The bakers were able to practice their pastry plaits,
19:16but they have no idea what awaits them in the technical challenge.
19:21Bakers, it is time for your technical challenge.
19:24This one has been set by the pie piper himself, Mr. Paul Hollywood.
19:28Paul, any beautiful words of wisdom
19:31that can come cascading out of your filthy pie hole?
19:34You have to be neat and precise for this recipe to work properly.
19:39Well, that's cleared that up.
19:40As ever, this challenge is judged blind,
19:43so, judges, it's been a pleasure, not a chore.
19:47So, for this challenge, Paul would love you to bake
19:50his take on the classic, the gala pie.
19:54Why is it called the gala pie?
19:55Because you're eating them at the bingo knoll.
19:57That is an historical fact.
19:59The judges would love you to make
20:01a spectacular, rectangular pork pie
20:04made with a rich, hot water crust pastry.
20:08Also, you must have the classic line of eggs
20:11going through the middle.
20:13You've got three hours for this.
20:14On your mark.
20:15Get set.
20:16Bake!
20:19I don't know what it is.
20:21My reaction is a shock.
20:23Everyone has the same ingredients
20:25and a very basic recipe from Paul.
20:28I've never made hot water crust
20:29and I've never made a pork pie.
20:31At least I know how to boil eggs.
20:33I would never eat one,
20:34but I would love to go to a gala.
20:36I doubt that they'd serve this at the Met Gala.
20:39Paul, gala pie.
20:41It reminds me of going to my nan's.
20:42Used to love a gala pie.
20:43It's a classic pastry filled with meat
20:45with eggs in the middle
20:46and then we've asked them to make a piccoli.
20:48Now, the hot water crust pastry
20:49is fairly straightforward,
20:51made with lard and hot water,
20:52but you've got to get the timing right.
20:54Half an hour,
20:55try and get as much colour as possible.
20:57Then you drop it down for an hour.
20:58Too hot, it collapses.
20:59Too cold, it cracks.
21:01Yeah.
21:01What's going to be fascinating for me is,
21:03are they going to remember
21:03to put that hole in the top?
21:04Because meat creates steam
21:06and it needs to go somewhere.
21:08If they don't, it's going to blow
21:09and the filling will just pour out.
21:11I must say, this one is really beautiful
21:13because it's very evenly coloured all over.
21:16You want a golden colour like this.
21:18They've got to decorate the top as well
21:20with these beautiful leaves.
21:21Okay, Prue.
21:22I'm going to cut you a wedge.
21:24It looks over-fashioned
21:25and I like the fact that it looks really cooked,
21:27but pink.
21:29That is delicious, you know.
21:30It's got such a depth of flavour to it,
21:32coming from the season and the meat and the egg.
21:35It really tastes meaty.
21:36It's like the best pork sausage.
21:38My husband loves a garlic pie,
21:40but I wonder if it's more the older generation
21:42who eats...
21:43And I would class myself
21:44in the older generation as well.
21:45First thing on the method is prepare the pork filling.
21:50I've got some bacon, some shoulder and some loin.
21:53250 grams of each and then.
21:55I think this is the mincer.
21:56I hope this is the mincer.
21:57This is the mincer.
21:58Let's do this.
21:59I've never used this soup before.
22:02I don't even know if I'm doing this right.
22:04It's like a horror movie.
22:06No idea what the texture is supposed to be.
22:08Hello.
22:08How are you?
22:09Um, yeah.
22:10Are you struggling with meat?
22:12Yeah.
22:12You haven't touched meat for...
22:13Eight years.
22:14I look like a vegetarian without being one.
22:17That's genuinely what I've assumed as well.
22:19I've got vegan vibes.
22:21Right.
22:22Mincing.
22:22Done.
22:23I'm adding all the other different flavours in now.
22:25Ground nutmeg, fine salt
22:27and one tablespoon of finely chopped sage.
22:30Have you ever made a gala pie?
22:31No.
22:32Maybe you did once in your sleep.
22:34Maybe I did.
22:35Do you used to sleepwalk when you were little?
22:36Once I remember waking up somewhere random.
22:39Seventies.
22:40Seventies.
22:40The ceiling is done.
22:44So now make the hot water crust pastry.
22:47This is the flour for my dough.
22:49There's butter.
22:50My lard is boiling.
22:52I wish I could dissolve this lard.
22:54Boiling water gives hot water crust its soft, pliable texture.
22:59Sort of almost like a warm Play-Doh-y type texture.
23:02But the longer the bakers handle their dough,
23:05the cooler it becomes
23:06and the greater the risk it will tear.
23:08If it gets too cold,
23:10it starts to dry out and crack a little bit.
23:13So I'm just going to roll it.
23:15I need to just hurry up with this.
23:17Sort of wanting not too thin,
23:20but thick enough to hold all the filling without bursting.
23:23I think it's done.
23:24How do you line it in like this?
23:28Oh.
23:28I don't want it to be too thin.
23:32You want stability.
23:33You want strength like Theresa May.
23:35Wasn't that a great time for the country?
23:37This is a nightmare.
23:39How's your garlic pie?
23:40Hot water crust pastry is just not for me.
23:41Fair enough.
23:42I was just at Paul's cabin
23:44and he was eating Jamaican platy.
23:47And then he didn't have his real lunch.
23:48What was his real lunch?
23:49Jacket potato.
23:50I'd eat your beef platy any day.
23:52We're still talking about the plat?
23:53Yes, we are.
23:56Add filling, including the traditional line of boiled egg.
23:59So the eggs have to go through the middle.
24:00Feels sneaky to hide an egg in a pie.
24:03Right, it's full of meat.
24:04Top with a crimp pastry leaf.
24:08How does one crimp a pie?
24:10Crimpy.
24:10Skipping crimp.
24:11I have no idea how to crimp the top of this.
24:14I don't know where the crimp is meant to be.
24:16Tom, when was the last time you had a good bit of pork pie?
24:19Actually, I had some of Toby's pork pie yesterday.
24:21Did you?
24:22We're off playing golf.
24:22How was it?
24:23Smaller than we expected.
24:27Wow.
24:28Just going to do my decoration.
24:30I'm going to cut some leaves, make it look pretty.
24:34There's nine leaves on there, three of each.
24:36I felt like it was enough to look decorative.
24:38So pretty.
24:39That looks absolutely incredible.
24:42It looks like you've got a hedge growing out of the top of it.
24:44Thank you, Toby.
24:46I don't think it needs an air hole, but maybe it does.
24:48Pork pie has a hole in the top.
24:50I'm just going to make two to let the steam escape.
24:53Venting the steam producers, their gala pies bake is crucial.
24:57I want it to look really nice.
24:58But do I want form over function?
25:00Yeah, it's having one hole.
25:01Without somewhere to escape, their pastry will become soggy.
25:05I feel like something's missing.
25:07Well, worse still, it will rupture.
25:09I didn't put a steam hole on.
25:11I think it's going to be okay.
25:13I don't have it.
25:14I just put it like this.
25:17Tighten.
25:19Let's see how long it needs to bake for.
25:22It says bake.
25:23Reducing the oven temperature part way through.
25:25What part?
25:26Who knows?
25:28Ooh.
25:29Can I just say something, Noel?
25:33You are the apples to my pie.
25:36Bakers, you are halfway through.
25:39Oh, that is stress-inducing.
25:42Make the pick-a-lily.
25:44Pick-a-lily.
25:46No idea what a pick-a-lily was.
25:47Oh, it does sound quite English.
25:49Pick-a-lily.
25:50Pick-a-lily.
25:51Salt the shallot cauliflower, beans and courgette, leaving to stand before rinsing.
25:55Tip 50 ml of the vinegar into a small bowl, add the mustard powder, flour and mix to a paste.
26:00It's really yellow.
26:02I've never heard of pick-a-lily and I'm 52.
26:04I'm embarrassed.
26:05It's quite shocking you've never heard anyone say it.
26:06Never heard anyone say it.
26:07Where are you from?
26:07Saturn.
26:09That's why.
26:11Let's have a look.
26:12I just don't know how long to bake it for before I reduce it.
26:15I can't remember what time I put mine in, but I've turned it down to 160.
26:18I've not turned down my temperature yet.
26:20I'm going too soon.
26:21How long have we got left?
26:22Bakers, you have one hour, love.
26:27It's all beautiful.
26:29I've just turned the temperature down.
26:31Smells extraordinary over it.
26:32What is it?
26:33Pick-a-lily.
26:33I thought that was a made-up thing.
26:35Feels like something you might have had just after the war.
26:38Kids in shorts, as we're conkers, going,
26:40I've got a gaff, now give us a bit of pick-a-lily.
26:45Right, let's check.
26:46We're looking for 75 internal temperature.
26:49Still got a couple degrees to still go up.
26:50I'd much rather overcooked than undercooked.
26:52It's cooked.
26:53But is the pastry cooked?
26:55Aaron, are you doing this out?
26:59I'm going to trust my goods.
27:00I think I'm going to give it five more minutes.
27:03I don't know what to do.
27:05Help me.
27:06Just a waiting game.
27:07Put your head back, Bob.
27:08How long have we got a white video set?
27:10Until it's done.
27:11All right, get off me.
27:12Yeah.
27:15Bakers, you've got 15 minutes left.
27:17Oh, my God.
27:20Coming out.
27:21This is my moment.
27:23Sad it's not more brown.
27:24If it's remotely underbaked, I lose.
27:26It's above 80 the whole way through, so that's cooked.
27:29My gosh, chills are running out of the bottom.
27:32What?
27:35I'm going to trust my gut and say it's done.
27:37Got to let it cool now, and then take it out,
27:39and fry it stays together.
27:41Bakers, you've got five minutes left.
27:43Oh, my gosh.
27:46How does one take it out of the thing?
27:48I can't even get it off.
27:51So these lifts up.
27:53I'm terrified.
27:55Bottoms off.
27:56So you sort of lift the sides out.
27:58I don't know.
27:59I can't get by that.
28:01Oh, God.
28:03It's leaking.
28:05I hate Popeyes.
28:06God, my heart is racing.
28:08This honestly is like a puzzle.
28:09Bakers, you've got one minute left.
28:11Why is this so hard to come off?
28:15Stressful!
28:17Hey, it's off.
28:18A bonnie pie.
28:20But it's out, and it's standing.
28:23Bakers, your time is up.
28:25Please bring your gala pies down to the table
28:28and place them behind your photographs.
28:32Tom, your colour is paying.
28:35It's time to welcome back our lovely judges.
28:43Hello.
28:45Paul and Prue are looking for a golden, hot watercross pastry
28:48and a perfectly seasoned pork and egg filling.
28:51Let's start with number one.
28:56This one's not too good.
28:57This is underbaked.
28:59First got no hole.
29:00Yeah.
29:00Steam will not have escaped.
29:02I wanted it flooded with leaves,
29:04with one hole stuck in the middle.
29:05Let's have a look.
29:06Thin pastry.
29:07The egg's bang in the middle.
29:08The egg spot in the middle, which is good.
29:10Looks quite overcooked, that, doesn't it?
29:13That's got nice flavour.
29:14Yeah, the flavour's not bad.
29:15Piccadilly cauliflower's quite big.
29:17Good sharp vinegar.
29:19Moving on to number two.
29:20It's as if two different people have crimped it,
29:22one on one side and one on the other.
29:24Yeah.
29:25There is a little hole.
29:26Could have done with more leaves.
29:27Egg looks good.
29:28The pastry's delicious.
29:29Pastry is nice and thin.
29:31You've got that bacon coming through in that one as well.
29:33Piccadilly looks nice and small, the parts.
29:35Quite sweet, that one.
29:37I quite like the look of this one.
29:38It's well-baked,
29:39but this is what happens when you're down to a hole in it.
29:41The liquid has to go somewhere.
29:43The pastry's lovely.
29:44It's neatly done.
29:45See if the egg is in the middle.
29:46To do with a bit more seasoning.
29:49The piccadillis are all different, but they're all delicious.
29:52This is kind of a mess.
29:53Yeah.
29:54Wow, look at the amount of liquid coming out of that.
29:57Pastry's a bit thick.
29:58Yeah.
29:58But good flavour on the meat.
30:00You get the pork and the bacon in that one.
30:02Moving on, the crimp pin's not bad at all.
30:04Pastry's robust.
30:05And they've got lots of holes.
30:06It has got quite a few holes in there.
30:07So it should be all right.
30:08The egg's in the middle.
30:10It's got a nice flavour to that, hasn't it?
30:11Very nice.
30:12Well, that's lovely.
30:13Mm.
30:14This I like, but the leaves are too small.
30:16I don't mind that, but there's no hole.
30:18That's where the steam has got stuck.
30:20But that's quite soggy inside, which is a shame.
30:22It's soggy outside as well.
30:24It certainly is.
30:25It's a bit sporadic with the leaves.
30:27There is a little hole in the top there.
30:28It looks lovely, though.
30:30That pastry's quite thick, and it's gone really soggy again.
30:34It's quite salty.
30:35Tastes like bacon.
30:36This is delicious.
30:37Very crunchy.
30:37It looks nice, small pieces, isn't it?
30:39OK, this is going to be interesting.
30:40The judges will now rank the gala pies from worst to best.
30:46OK, in seventh spot, we have this one.
30:48Whose is this?
30:50It's mine.
30:53Aaron, pastry was really thin.
30:56Yeah.
31:00Sorry.
31:01In sixth place, we've got this one.
31:03Tom didn't look so good, and the pastry's a bit too thick,
31:06but it tasted great.
31:07Natalia is fifth, Toby is fourth, and Leslie comes third.
31:11And in second place, we have this one.
31:16Ian, this looks really lovely.
31:18The only complaint that I have is the crimping.
31:20It's a really good gala pie.
31:22And in third spot, we have this one.
31:25Jasmine.
31:25Overall, you ticked all the boxes.
31:29You had the holes in the top.
31:30You had the leaves, neat crimping.
31:32So, well done.
31:33The last thing I did before putting my pie into the oven
31:35was make the little holes on top.
31:36I feel like that transformed it from a soggy pie
31:38to first place.
31:40The pastry was thin.
31:42The egg was in the middle.
31:43There was crimping, but it was still poor.
31:45I will not be going to a gala after eating that pie.
31:47Today is arguably the worst day I've had in the tent,
31:50but everything's to play for tomorrow.
31:52I've just got to come in and do my best.
31:53Let's go.
31:59Let's go.
32:00I bet you two are loving pastry week
32:02with a little bit of savoury thrown in as well.
32:04It's a bit of a treat.
32:05You say that, but you barely nibbled at anything yesterday.
32:09You were like...
32:10He's on a diet.
32:11I think it was the pork pies.
32:13You didn't want to look like a pork pie, did you, Paul?
32:16Can we talk about aarons?
32:18I just love that.
32:20Why didn't you give them a handshake?
32:21Aarons is a bit underbaked.
32:22You need a little bit longer.
32:24Yeah, but does it really, really matter?
32:25I mean, you had it for your lunch.
32:27You know why we're here?
32:28It really, really matters.
32:29It's pastry week.
32:30You have to say, at this point,
32:32Jasmine is pretty consistent.
32:33Yes.
32:34It has been for a few weeks.
32:35She's got the potential to go all the way.
32:37Yeah.
32:37But you'd also have to throw in Leslie.
32:39She's been consistent so far.
32:40It's all dependent on the showstoppers.
32:42So, the danger zone.
32:44Are we saying Tom?
32:45Yes.
32:46We're usually talking about Tom up at the top.
32:47I know.
32:48It's crazy.
32:49But the pastry wasn't right.
32:50We're getting to the point where any mistakes now, you start dropping away.
32:54Proof of point is Natalia.
32:55Yeah.
32:55Last couple of weeks, she's struggled.
32:56Yeah.
32:56She really has to do well today.
32:58She's got to be on point.
32:59No mistakes.
33:00Just bang on the bottom, you know.
33:01This is Bake Off.
33:03You never know what's going to happen.
33:05I mean, I could go next week.
33:07Who knows?
33:08We could all dream, though.
33:10Oh, of course.
33:15Hello, bakers.
33:16Welcome back to the tent.
33:18It's time for your pastry showstopper challenge.
33:21Paul and Prue would love you to create a visually stunning sculpted tart.
33:25You can use any style of pastry, but the judges will be looking for great flavours and great textures.
33:31Your tart should have a decorative theme and have a beautifully sculpted pastry.
33:37Now, if any of you have forgotten what a visually stunning sculpted tart looks like,
33:41here's Alison with a quick reminder.
33:47Woo!
33:48Yeah!
33:50We're a bit worried that that joke appears to be a bit sexist, so we're going to flip it now.
33:54For those of you who have forgotten what a visually stunning sculpted tart looks like,
33:59here's Noel with a reminder.
34:02Yeah!
34:03Woo!
34:05It's a proper model.
34:07Hey!
34:09Who wants Prue?
34:10No, I do, I do, I do.
34:11For those of you who have forgotten what a visually stunning sculpted tart looks like,
34:17here's the dame with a reminder.
34:19Yeah!
34:20Ha Ha ha!
34:20Ha Ha!
34:22Ho!
34:22Hal!
34:23Ha Ha Ha!
34:23Woo!
34:24Ha Ha Ha!
34:25Ha Ha Ha Ha!
34:26Ha Ha Ha Ha!
34:27Ha Ha Ha!
34:28Ha Ha Ha Ha!
34:29Ha Ha Ha Ha!
34:30Ha Ha Ha Ha!
34:31Paul's going to do this one.
34:32Ha Ha Ha Ha Ha Ha!
34:34Ha Ha Ha Ha!
34:34Ha Ha Ha Ha!
34:35Ah, you have four hours.
34:37On your marks.
34:39Gets It!
34:40Baked!
34:41Oh my gosh.
34:43I'm going to do three batches of pastry.
34:46You have to make so much because of the sculpture.
34:49There's definitely going to be some nervous moments in this.
34:51What I found with this one in practice
34:52is that time can just absolutely run away.
34:55Today's Shake Stopper challenge is a highly sculpted,
34:58decorated tart, and we want a bit of a story behind this.
35:01We're digging around in the baker's lives here
35:02and being a little bit nosy.
35:04I don't really want to say it on camera
35:05because I'm admitting to something
35:06that has been a secret for years.
35:08The whole construction has to be at least a foot high.
35:11We're not allowing them to make the structure
35:13out of anything else other than the pastry
35:16that they're using for their tart.
35:18Great.
35:19It is going to be really wobbly when I assemble,
35:22but I've made a load of dowels out of pastry for this,
35:24which has worked every time I've practiced it.
35:26Hopefully it will work today.
35:27A sweet tart is all about one hero flavor
35:30with several other textures backing it up.
35:32The bakers could use anything,
35:34but they must all balance together.
35:36They barrel like whiskey.
35:37For me, it's about design, it's about engineering,
35:39it's about, above all, baking quality.
35:41We've got some amazing bakers in the tent
35:43and they've got to be able to bring that artist skill
35:45to make their sculptured tart look incredible.
35:50Morning, Tom.
35:51Morning.
35:51What have you decided to do for your sculptured tart?
35:54I have decided to make four in a row in tart form.
35:58Oh, right.
35:58Oh, I love that game.
35:59So the flavors inside are inspired by my Danish granny's roots
36:02and it's Ries Alamond,
36:04which is Danish rice pudding.
36:05Rice Alam.
36:06Incredible dish, yeah.
36:07So it's kind of a reinterpretation of those flavors
36:09in the form of a tart.
36:11As well as his playable game of four in a row,
36:14within Tom's Danish tart of puffed rice
36:16and almond creme pat,
36:18there will also be another game to play.
36:20There'll be a lot of sliced almonds in here
36:22and then there will be one whole almond in.
36:25If you get the whole almonds in your serving,
36:27you win a prize.
36:29This is your sort of thing,
36:30but today you've got it all to play for, so...
36:31Got it all to play for?
36:32Tell me what you're good at.
36:33What am I good at?
36:34Everything.
36:34You're good at baking.
36:35Okay, I'll go with that.
36:38And Tom is not the only baker
36:39taking inspiration from their grandparents.
36:42If you translate my grandparents to them,
36:46it will be like a swan
36:49and my granddad passed away.
36:51So my tart dedicates to them.
36:56Natalia's tart of raspberry jelly,
36:58pistachio, praline and creme diplomat
37:00will be topped with her tribute
37:02to the love between grandma and granddad swan.
37:05Oh, my hands are tired already.
37:07I am in hell.
37:09Guys, you've got to pull this out of the bag
37:11because this is your granddad today, isn't it?
37:13We've got enough time, four hours?
37:14I think so.
37:15I'm okay with time, so...
37:17So let's do it.
37:20I have rolled so much pastry over the last 48 hours.
37:23Whichever pastry the bakers choose for this challenge,
37:26it needs to have a melt-in-the-mouth flaky texture.
37:29Pastry-wise, we're just doing a sweet shortcrust pastry
37:31because I want it to hold its shape properly.
37:33Yet also be strong enough for their sculptures
37:35to not collapse on the tart below.
37:38It's structurally sound enough to use it for this,
37:40but it's still nice to eat.
37:42So my tart's called Nobody Gnomes.
37:45It's based upon a story with me and my friend
37:48where we used to move her mum's gnome around her garden.
37:51So I think she's going to find out where she watches this.
37:54It was eventually me.
37:56You're in trouble, mate.
37:57You're in a lot of trouble.
37:57You really are.
37:58She's scary as well.
38:00This time, Aaron has moved his friend's mum's gnome
38:03onto a bridge atop a tart
38:04filled with jasmine rice custard, ginger jam
38:07and a peach gel topping.
38:10How fast you're going?
38:11I'm a bit stressed today.
38:12They loved your cig, so you're all right.
38:14I don't know, that pork pie was dire.
38:16It's war food, isn't it?
38:18In 1950s children in short seats, that, don't they?
38:21And lard sandwiches.
38:23Because everyone's quite healthy now.
38:25If you went up to any Gen Z and went,
38:27do you want a pork pie with egg running through it?
38:30They'd go, oh, trauma.
38:33I am making a rollercoaster tart.
38:36I used to work at a theme park
38:38and there was a goat called Millie.
38:40I spent like a whole summer trying to tame this goat.
38:43One day, I thought I had done it
38:45and then she took like four steps back
38:47and just rammed me in the knee.
38:48So, yeah, this is an ode to Millie.
38:50Millie the goat will have her own hut
38:52beneath Toby's rollercoaster,
38:54which will be plummeting towards a tart
38:56of burnt honey custard,
38:58blackberry reduction and a mascarpone chantilly.
39:01I love the flavour.
39:02It just sounds amazing.
39:04Structurally, is it going to be OK?
39:05It's been through many versions of this.
39:07So it started as a loop-a-loop,
39:08then I went for a curve,
39:09but eventually I just settled on.
39:11It's a straight dive.
39:12That's a good idea.
39:14Exactly.
39:14Good luck to you.
39:15You do realise that when a goat rams you,
39:18that is actually a sign of affection.
39:20Really?
39:20No, I'm only joking.
39:21It didn't feel like it.
39:22Absolutely hates you.
39:24This is my cherry compote.
39:25So it's cherry, lemon juice, sugar, kish.
39:28Offsetting any acidity and sweetness
39:30within their chosen flavours
39:31will be crucial to the baker's chances of success.
39:35Burnt honey custard, it is quite sweet,
39:37so that's why I'm doing the blackberry reduction
39:39to like cut through it a little bit.
39:41I have a secret.
39:43And in an attempt to strike the right balance...
39:45Raspberry flavour.
39:47Natalia and Aaron...
39:49A few drops, I think.
39:50...have opted to bolster their flavours even further.
39:53That's jasmine extract.
39:55I still want it to be a flavour
39:56that you can identify against the tartness of the peach
39:58and the warmth of the ginger.
40:00And for her tart filling...
40:02I've poached pears in a load of orange juice,
40:04lemon juice and almond liquor.
40:05Jasmine is borrowing another trusted family recipe.
40:08My cousins have a garden with pear trees and apple trees
40:11and one of my cousins always makes this tart.
40:13So this is my take on his chocolate pear frangipan tart.
40:18Jasmine's poached pears will sit between layers of chocolate frangipan
40:22beneath a pear tree, blossoming through chocolate soil.
40:25You've got star baker written all over you.
40:28Whoa, whoa, whoa.
40:29Can you just chill out, please?
40:30I've got a massive to-do list.
40:32Look at your handwriting.
40:33You really are going to be a doctor.
40:34It's not that bad.
40:35Poach pity party.
40:37Chloe frangipan.
40:38Choco frangipan.
40:39Make lobsters.
40:40Make lobsters.
40:41Make Jesus.
40:41I'm not making lobsters.
40:42And then it just says soil.
40:44It's a beautiful poem.
40:46Good luck.
40:46So, we've got a lot of stencils here.
40:49The bakers need to ensure their sculpted pastry
40:52is structurally sound enough to hold its shape.
40:55With a game like four in a row,
40:57you are making a lot of holes in a piece of pastry,
40:59and that can be a bit scary.
41:00It's a bit unnerving.
41:02For Aaron's bridge...
41:03This dough feels very soft.
41:05...is already at the risk of collapse.
41:07I'm not confident I've made this dough right.
41:09I've put an egg white in it,
41:11which has made it a lot softer than the one I've used for my tart.
41:13I think I'm going to have to do it again.
41:16Shall I do it again?
41:17Yeah.
41:18I need to do it again.
41:20Hopefully, I can get this done in time.
41:26Makers, you're halfway through.
41:28You've got two hours left.
41:29Is it four hours today?
41:31Yeah.
41:31Four and a half hours.
41:32Four.
41:34I thought it was a four and a half hour challenge,
41:36and it's not.
41:36It's four, which isn't great,
41:38so I just need to hurry up.
41:40No, what are my meds to do next?
41:42Don't know.
41:42What about if we put that in there?
41:43I know.
41:47I'm going to blind bake this before I put the filling in,
41:50so it doesn't get soggy.
41:51This is that stage where there are so many things going on.
41:54As well as their blind bakes,
41:56the bakers need to start getting their sculpted pastry in the oven.
42:00I need to get a move on.
42:01Feeling stressed.
42:02I just need to make up some time with the new shapes.
42:04And finish off their fillings for when their tart cases come out.
42:08This is a whiskey cream that's going to go on top of my pecan pie.
42:11And for their flavours,
42:12two of the bakers have plumped for the same pie.
42:15Pecan pie is a massive favourite.
42:18And then I've got the bee theme going on.
42:20And my little granddaughter, Mabel, she loves bees,
42:23so it's a little homage to her.
42:26Leslie's pecan pies will be glazed with honey for her pastry bees
42:29and stacked on top of each other
42:30with decorated honeycomb pastry shapes.
42:33I'm using short-cross pastry.
42:36It's quite robust, so fingers crossed it'll hold up.
42:39And you get quite a lot of these stacked together.
42:41And Ian will also be hoping his pecan pie isn't positioned precariously.
42:47So this is going to be the story of how the Giant's Causeway
42:50in the north of Ireland came to be.
42:51So it's going to have the Giants,
42:53Finn McCool and Ben and Donner, chucking rocks at each other.
42:56The story is Finn thinks the Scottish Giant is too big for him to beat,
42:59so he dresses up as a baby.
43:01And the Scottish Giant comes over and is like,
43:03that's a big baby.
43:04If that's how big the baby is, how big's Finn?
43:07And he is so terrified that he runs away
43:09all the way back over to Scotland.
43:11Brilliant.
43:12Ian's Giants will be throwing pastry rocks
43:14to create the Giant's Causeway on pecan, walnut
43:18and Irish whiskey tarts topped with whiskey cream.
43:21Sounds great.
43:22You're particularly good at the painting, decorating,
43:24making it look pretty.
43:25I love the idea of the shanty cream.
43:28And we're getting the good might of whiskey in there.
43:29Yeah.
43:32So that timer is for this little base.
43:34OK.
43:35So many things going in and out of the oven today.
43:37Boosh, boosh, boosh.
43:38I wanted all of these baked by now.
43:40He's going to be tied, but I might be able to pull it out of the bag.
43:43Just got to concentrate on Millie for now.
43:44Everyone's going to panic today, aren't they?
43:46Yeah.
43:46Got to move fast today.
43:46Why?
43:48It's pastry.
43:48Pastry's tough, you know?
43:50And also, when you're talking about structural pastry...
43:51What do you fear most in the world, Tom?
43:54Structural pastry.
43:54Structural pastry and poor Hollywood.
43:57You need to get help more.
43:58Yeah, I know.
44:01Bakers, you only have one hour left.
44:04Oh, my God.
44:05Fun and games.
44:07My tart's going in.
44:08Put the pears on.
44:09And then the frangipan filling on top.
44:11So I'm just adding my custard to my tart.
44:15Woo!
44:1530 minutes.
44:18Shapes in the oven as well.
44:20I want time for my shapes to cook,
44:22and I'm worried that they're not going to be a corner for me to assemble.
44:25Might just have to be a bit anemic.
44:27I need to start putting stuff together.
44:28Starting to assemble.
44:30Let's do this.
44:32I'm doing a little bit of painting with our Leslie.
44:35Look, what do you reckon?
44:36Stunning.
44:36I'm absolutely kidding.
44:37That's better than mine.
44:38You can do the rest if you like.
44:39You've got to have a really good day today,
44:41but that is by far the messiest one I've ever done.
44:44Wow.
44:45Who are those guys?
44:46I love them.
44:46Two giants.
44:47Who's that little bubba?
44:48One of the giants dressed up as a baby.
44:51What a sentence.
44:53I'm going to pipe this on.
44:55I've not got that long to let it set.
44:56Toby, do you reckon you're going to get it done in time?
44:58I have absolutely no idea at this stage.
45:00I've got to, like, build loads of stuff.
45:02Okay, well, go for it.
45:03You've got to be wrapping up.
45:04My tart should be coming out of the oven.
45:06Let's take it away.
45:07I'm taking my tart out.
45:08Come on.
45:09Get out.
45:10No, no, no.
45:11I was going to say.
45:12Oh, it was like the tart?
45:13Yeah, you were the tart.
45:14Love being the tart.
45:16Oh, f***.
45:18How long do we have?
45:20Bakers, you have 15 minutes left.
45:23I'm going to have to do a lot in 15 minutes.
45:25You can do a lot in 15 minutes.
45:27Yes.
45:32I want longer, but I'm just going to risk it.
45:34If you get the whole almond, you are the winner.
45:36Pretend we only saw one going in, okay?
45:38We're starting to build the scene.
45:40Just worried about everything.
45:42I have no time.
45:44No, I need to bring it all together.
45:45I'm so behind.
45:46Leslie looks gorgeous.
45:48Every time the floor moves, it's wobbling.
45:52This is so stressful.
45:53I need to stand it up.
45:55Say a little prayer.
45:55Oh, ha, ha, ha, ha, ha, ha, ha.
46:00Okay.
46:00How long do we have left?
46:01Bakers, you've got five minutes left.
46:04Whoa.
46:05Doesn't feel like enough time.
46:08My chocolate sauce is kind of hot, but I might just chuck it on.
46:10You know what?
46:11I'm just going to stand it up.
46:12This breaks, I'm screwed.
46:14My cool.
46:15Thin, my cool.
46:16No matter how stressful it is, you can always hear Ian having a nice time.
46:19I'm always rushing at the end of a showstopper, but this one feels extra rushed.
46:26It's broken.
46:29Bakers, you have one minute left.
46:33Squeaky bum time.
46:34It's up.
46:35It's wonky.
46:36Panic moment.
46:41Oh, f***.
46:42I'm so down to the water.
46:45This is the tightest I think I've ever been.
46:47It's going to have to go on.
46:48It's going to break.
46:50I just cracked my tart case while I was moving it.
46:52This feels like the most intense thing I've ever done in my life.
46:59Bakers, your time is up.
47:02Please step away from your showstoppers.
47:05Blah.
47:06You've done everything that you can.
47:08Well done, bakers.
47:10It's on.
47:12Oh, please don't fall now.
47:14Oh, my God.
47:16That is on the lean, big time.
47:26The bakers' sculpted tarts will now face the judgement of Paul and Prue.
47:32Tom, it's time for your showstopper.
47:45It should be playable if you want to give it a go.
47:47The counters are made of the same shortbread.
47:49I like this design.
47:50I think it's clever.
47:51It really works.
47:52It's like good architecture.
47:53It's startling, although it's so simple.
47:55Oh, look at that.
47:56So it's a cherry compote, an almond creme pack, puffed rice, chantilly cream, flaked almonds
48:00in it.
48:01Remember, if you get your whole almond, you win the game.
48:04I love that.
48:06And I could eat a lot of it.
48:08There's nothing nicer than fruit and custard and very nice pastry.
48:13Yeah!
48:14Oh, I don't believe it.
48:17I really like that.
48:18The tartness from the cherries works well with the custard and the toasted almonds on the
48:21top.
48:22It really lifts it.
48:22And you want to go back for more.
48:24Oh, Tom's back in the tent.
48:25Did you bust a bit off the top here?
48:36The gnome decided to do a bit of tree felling.
48:39I like the proportions of it and the depth of it as well.
48:42And then using this as the lake works beautifully well.
48:45It is a jasmine custard tart with ginger jam and peach gel.
48:49The jasmine is quite punchy, isn't it?
48:51Did you put the extract in there?
48:53I did.
48:53You shouldn't have done that.
48:54It's quite floral.
48:55It's not unpleasant.
48:56But I would have liked to have tasted the ginger as well.
48:58I like it because it's strange to me.
49:00It's new.
49:01But I couldn't eat a lot of it.
49:03Well, well done.
49:17It's so detailed and so clever.
49:20It's a great little work of art.
49:21And it's worked really well showing off the giant's causeway.
49:24But it's got to taste good as well.
49:25It is a pecan and walnut tart with a whiskey chantilly on top.
49:32I've never thought I'd live to say this, but I think there's a tiny touch too much.
49:37It does taste very good, but I think the alcohol level is a little bit too high.
49:41It overwhelms everything.
49:42Texture-wise, I think it's spot on there.
49:44The pastry is beautiful.
49:45Thank you, guys.
49:46The bees on the pastry are just exquisite.
49:57It's a little bit askew, isn't it?
49:59It is, yeah.
50:00I did have a structural problem.
50:02It's standing up.
50:03I like the way it's popping out proper 3D.
50:05It's very arty.
50:06We've got a sweet shortcrust pastry with a pecan pie filling and a honey glaze.
50:12I would have thought it would be really sweet, too sweet.
50:15But somehow you managed for it not to be.
50:17I do like the depth of flavour with the pecans.
50:19And the honey on the top is good as well.
50:20You've got one hero flavour that works well.
50:22And I like the design.
50:23Although slightly overbaked.
50:25It's a bit wonky, isn't it?
50:34What happened?
50:35I thought we had four and a half hours for this.
50:37So, yeah, the assembly was quite rushed.
50:39It still looks pretty neat, though.
50:40It does.
50:41It's just not stable.
50:42It's a burnt honey custard, blackberry reduction, and a mascarpone chantilly.
50:48The burnt honey.
50:49It's really nice, actually, because it's not overly sweet.
50:51Blended with the blackberry, it's delicious together.
50:53Actually, that short pastry is exceptional.
50:56It just falls apart, wafer thin.
50:59Melts in the mouth.
51:00Really nice.
51:01All the textures are beautiful.
51:02All the flavours are good.
51:04It's a shame about the design wobbling, but that is very clever.
51:07Thank you, Toby.
51:15I think you've done a real good job.
51:18The height, the proportions, the lake that it sits in.
51:21Well, the layers look perfectly proportioned.
51:24Let's see how they taste.
51:25So, pistachio praline, ganache, raspberry filling, and cream diplomats on top.
51:34Pistachio praline brings a sweetness, and then the raspberry brings in the tartness, and
51:38then the cream blends it all together.
51:40If you get all the elements to it, I think it's delicious.
51:43However, I think your pastry is slightly overworked.
51:48It's a bit too thick down at the bottom.
51:50The pastry is a little tough, and the raspberry dominates too much for me.
51:55It's delicious, but I would only like a little piece of it.
51:58It looks incredible.
51:59Thank you very much.
52:01Thank you so much.
52:02Thanks, Natalia.
52:14It's very professional.
52:16Very professional.
52:17You'd expect to see that in any patisserie shop.
52:20Really beautiful.
52:21It's a chocolate frangipan tart with some poached pears in it.
52:24Your flavour is very good.
52:30The pears are nice, but because it's chocolate frangipan, it's going to be quite rich, thick,
52:34dry.
52:35You needed a curd or something in there, a line or something, just at the base, and then
52:39build it up on top of that.
52:40I love it.
52:41The design is amazing.
52:42It's very jasmine.
52:42I think it's just missing that texture.
52:45Pistachio's good.
52:46Pistachio's very good.
52:48Thank you, Jasmine.
52:49Thank you, Jasmine.
52:52They really liked how it looked, and overall, they liked it.
52:54I really liked the flavour.
52:55It wasn't, like, perfect, but that's the way the pastry rolls.
52:59The show is going to absolutely kill me.
53:02It's my own fault for making a rollercoaster, really, wasn't it?
53:04I was asking for it.
53:04I thought I was going to cry for a second.
53:07I had to have a word for myself.
53:08They liked my design and my flavours.
53:13But you never know what happens next.
53:16I feel very nervous.
53:18I'd feel so much better if I did better than the technical yesterday.
53:20All I can think about is I just don't want to go.
53:24I just don't want to go.
53:25I don't want to go.
53:26I don't want to go.
53:28Pastry Rick overall's been pretty successful.
53:30Yeah, no hand shakes, huh?
53:32Getting stingy with them hand shakes, Bob.
53:34I did like the flavour of Tom's, though.
53:36I think actually saved himself, because he was in a lot of trouble.
53:39Who else did well?
53:40In the showstopper today, it was really close.
53:42But I do think you are still looking at Leslie and Jasmine.
53:45Jasmine.
53:45Jasmine, one technical, did really well in signature.
53:48And when you looked at the tree coming up, I went, stop, Baker.
53:50Unfortunately, the only bit of moistness in there was the pears,
53:54and there wasn't no pears in there.
53:55And Leslie is doing really well, so she's going up.
53:58She's getting stronger and stronger and stronger.
54:01The home baker in there is really coming out, you know?
54:04If Leslie and Jasmine are up there for Starbaker, who's in danger?
54:09Natalia and Aaron, I'd say.
54:12Yeah, Aaron's had a bad one with that flavour.
54:14He had her extract, and he added too many drops.
54:16Two drops.
54:17Two drops of gel.
54:18Drops you right there.
54:19And Natalia's down there again, which is a little bit worrying.
54:21Can we talk about the swan?
54:22I mean, it's beautiful.
54:24It is.
54:24It was just so clever.
54:25I think, unfortunately for Natalia, because she's already in a bit of trouble,
54:28then you go, well, hang on a minute.
54:30Everybody else's was amazing as well.
54:32Yes, ultimately, it's a baking show, so it's for eating.
54:36Oh, well, I'm glad I'm not in your shoes.
54:38Who's it going to be?
54:40I don't know.
54:41I don't know.
54:46Well done, bakers.
54:51Pastry week was exhausting, but you did it, so well done.
54:54I have the great job of announcing this week's Starbaker.
54:58This week's Starbaker is...
55:02It's a hat trick.
55:05Jasmine!
55:05Which means I've got a horrible job of announcing who will be leaving us,
55:16and it's getting tougher and tougher, and you're all good bakers,
55:19so this is really difficult.
55:21But the person who's leaving us this week is...
55:28Natalia.
55:30I want to talk.
55:36Thank you so much.
55:37You did really well, Natalia.
55:39So I'm proud of myself, and I think my little girl would be proud.
55:50And I hope I made my country a bit proud of me.
55:55Oh, my gosh, I'm going to cry.
55:57I'm glad I met all these wonderful people.
56:04I love you guys.
56:06You're so nice.
56:08Oh, I'm going to cry again.
56:10My gosh.
56:12Oh, darling.
56:13I'm not sure.
56:14Ah!
56:15I'm kind of speechless.
56:17I'm so chuffed.
56:18I think people at home are going to be super proud.
56:20I won't be using the floral next week.
56:23Learn from next week not to use Jasmine.
56:25But be more like Jasmine.
56:32Next time...
56:33I just want a really stable, stiff one.
56:35A bake-off first.
56:36Merengue week.
56:37Let's pray to the merengue gods.
56:39Seize it squisit pies.
56:41They look very, very good.
56:42Some cha soufflés.
56:44Got that feeling of impending doom, though.
56:45And a challengingly icy French favourite.
56:48So it looks like a cheese tastes like an ice cream.
56:51So who's baking will be deflated.
56:53Wow.
56:54And who will whip up?
56:55What am I doing?
56:56What am I doing?
56:56A creative storm.
56:58Oh, my God.
56:58That looks good.
56:59What am I doing?
56:59What am I doing?
57:00I'm just kidding.
Recommended
58:11
|
Up next
44:09
1:38:18
1:44:30
1:11:40
45:58
55:01
55:12
58:19
58:10
52:34
1:00:16
57:03
59:11
2:18:53
2:21:20
Be the first to comment