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  • 16 hours ago
The Great British Bake Off Season 16 Episode 06 Full HD
Transcript
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!
34:20Woo!
34:20Yay!
34:21Woo!
34:21Woo!
34:23Woo!
34:23Woo!
34:25Woo!
34:25Woo!
34:26Woo!
34:30Paul's going to do this one.
34:32Ah, you have four hours.
34:38On your marks.
34:39Get set.
34:39What's up?
34:40Bike!
34:41Oh, my gosh.
34:43I'm going to do three batches of pastry.
34:45You have to make so much because of the sculpture.
34:48There's definitely going to be some nervous moments in this.
34:50What I found with this one in practice is that time can just absolutely run away.
34:54Today's Showstopper challenge is a highly sculpted, decorated tart.
34:58And we want a bit of a story behind this.
35:00We're digging around in the baker's lives here and being a little bit nosy.
35:03I don't really want to say it on camera because I am admitting to something that 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 out of anything else other than the pastry that they're using for their tart.
35:17Great.
35:19It is going to be really wobbly when I assemble, but I've made a load of dowels out of pastry for this,
35:23which has worked every time I've practiced it.
35:25Hopefully it will work today.
35:27A sweet tart is all about one hero flavor with several other textures backing it up.
35:32The bakers could use anything, but they must all balance together.
35:35They better like whiskey.
35:36For me, it's about design, it's about engineering, it's about, above all, baking quality.
35:40We've got some amazing bakers in the tent, and they've got to be able to bring that artist skill
35:44to make their sculptured tart look incredible.
35:49Morning, Tom.
35:50Morning.
35:51What have you decided to do for your sculptured tart?
35:53I have decided to make four in a row in tart form.
35:56Oh, right.
35:57Oh, I love that game.
35:58So, the flavors inside are inspired by my Danish granny's roots.
36:01And it's Ries Salamond, which is Danish rice pudding.
36:04Rice salam.
36:05Incredible dish, yeah.
36:06So, it's kind of a reinterpretation of those flavors in the form of a tart.
36:10As well as his playable game of four in a row, within Tom's Danish tart of puffed rice and almond creme patte,
36:17there will also be another game to play.
36:20There'll be a lot of sliced almonds in here, and then there will be one whole almond in.
36:24If you get the whole almonds in your serving, you win a prize.
36:28This is your sort of thing, but today you've got it all to play for, so...
36:30Got it all to play for?
36:31Do what you're good at.
36:32What am I good at?
36:33Everything.
36:34You're good at baking.
36:35OK, I'll go with that.
36:36And Tom is not the only baker taking inspiration from their grandparents.
36:41If you translate my grandparents to them, it will be like a swan.
36:48And my granddad passed away, so my tart dedicated to them.
36:55Natalia's tart of raspberry jelly, pistachio, praline and creme diplomat
36:59will be topped with her tribute to the love between grandma and granddad swan.
37:04My hands are tired already.
37:06I am in hell.
37:08You've got to pull this out of the bag, because this is your granddad today, isn't it?
37:12Yeah.
37:13We've got enough time, four hours?
37:14I think so.
37:15I'm OK with time, so...
37:17So let's go.
37:19I have rolled so much pastry over the last 48 hours.
37:22Whichever pastry the bakers choose for this challenge,
37:25it needs to have a melt-in-the-mouth flaky texture.
37:28Pastry-wise, we're just doing a sweet shortcrust pastry
37:30because I want it to hold its shape properly.
37:32Yet also be strong enough for their sculptures to not collapse on the tart below.
37:37It's structurally sound enough to use it for this, but it's still nice to eat.
37:41So, my tart's called Nobody Gnomes.
37:43It's based upon a story with me and my friend,
37:47where we used to move her mum's gnome around her garden.
37:50So, I think she's going to find out where she watches this,
37:53who's eventually me.
37:55You're in trouble, mate.
37:56You're in a lot of trouble.
37:57You really are.
37:58She's scary as well.
37:59This time, Aaron has moved his friend's mum's gnome
38:02onto a bridge atop a tart filled with jasmine rice custard,
38:06ginger jam and a peach gel topping.
38:09How fast you're going?
38:10I'm a bit stressed today.
38:11They loved your cigs, so you're all right.
38:13I don't know, that pork pie was dire.
38:15It's war food, isn't it?
38:171950s children in shorts eating that, don't they?
38:20And lard sandwiches.
38:22Because everyone's quite healthy now.
38:24If you went up to any Gen Z and went,
38:26do you want a pork pie with egg running through it?
38:29They'd go, oh, trauma.
38:32I am making a rollercoaster tart.
38:35I used to work at a theme park and there was a goat called Millie.
38:39I spent like a whole summer trying to tame this goat.
38:42One day I thought I had done it and then she took like four steps back
38:45and just rammed me in the knee.
38:47So, yeah, this is an ode to Millie.
38:49Millie the goat will have her own hut beneath Toby's rollercoaster,
38:53which will be plummeting towards a tart of burnt honey custard,
38:57blackberry reduction and a mascarpone Chantilly.
39:00I love the flavour. It just sounds amazing.
39:02Structurally, is it going to be OK?
39:04It's been through many versions of this.
39:06So, it started as a loop-a-loop.
39:07Then I went for a curve, but eventually I just settled on.
39:10It's a straight dive.
39:12That's a good idea.
39:13Exactly.
39:14You do realise that when a goat rams you,
39:17that is actually a sign of affection.
39:19Really?
39:20No, I'm only joking.
39:21It didn't feel like it.
39:22I definitely hate you.
39:23This is my cherry compote.
39:25So, it's cherry, lemon juice, sugar, Kish.
39:27Offsetting any acidity and sweetness within their chosen flavours
39:31will be crucial to the baker's chances of success.
39:34Burnt 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.
39:40I have a secret.
39:42And in an attempt to strike the right balance...
39:45Raspberry flavour.
39:46Natalia and Aaron...
39:48Few drops, I think.
39:50..have opted to bolster their flavours even further.
39:53That's jasmine extract.
39:54I still want it to be a flavour they can identify
39:56against the tartness of the peach
39:58and the warmth of the ginger.
40:00And for her tart filling...
40:01I've poached pears in a load of orange juice,
40:03lemon juice and almond liquor.
40:05Jasmine is borrowing another trusted family recipe.
40:07My cousins have a garden with pear trees and apple trees,
40:10and 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,
40:21beneath a pear tree, blossoming through chocolate soil.
40:24You've got star baker written all over you.
40:27Whoa, whoa, whoa, can you just chill out, please?
40:29I've got a massive to-do list.
40:31Look at your handwriting.
40:32You really are going to be a doctor.
40:33It's not that bad.
40:34Poach pity party.
40:36Chloe frangipan.
40:37Choco frangipan.
40:38Make lobsters.
40:39Make lobsters.
40:40Make Jesus.
40:41I'm not making lobsters.
40:42And then it just says soil.
40:43It's a beautiful poem.
40:45Good luck.
40:46So, we've got a lot of stencils here.
40:48The bakers need to ensure their sculpted pastry
40:51is structurally sound enough to hold its shape.
40:54With a game like four in a row,
40:55you are making a lot of holes in a piece of pastry,
40:58and that can be a bit scary.
40:59Just a bit unnerving.
41:01For Aaron's bridge...
41:02This dough feels very soft.
41:04...is already at the risk of collapse.
41:06I'm not confident I've made this dough right.
41:08I've put an egg white in it,
41:10which has made it a lot softer
41:11than the one I've used for my tart.
41:13I think I'm going to have to do it again.
41:15Shall I do it again?
41:16Yeah.
41:17I need to do it again.
41:19Hopefully, I can get this done in time.
41:25Bakers, you're halfway through.
41:27You've got two hours left.
41:28Is it four hours today?
41:30Yeah.
41:31Four and a half hours?
41:32Four.
41:33I thought it was a four and a half hour challenge,
41:35and it's not.
41:36It's four.
41:37Which isn't great,
41:38so I just need to hurry up.
41:39Noel, what am I meant to do next?
41:41Don't know.
41:42What about if we put that in there?
41:46I know.
41:47I'm going to blind bake this
41:48before I put the filling in
41:49so it doesn't get soggy.
41:50This is that stage
41:51where there are so many things going on.
41:53As well as their blind bakes,
41:55the bakers need to start getting
41:56their sculpted pastry in the oven.
41:59Need to get a move on.
42:00Feeling stressed.
42:01I just need to make up some time
42:02with the new shapes.
42:03And finish off their fillings
42:05for when their tart cases come out.
42:07This is a whisky cream
42:08that's going to go on top
42:09of my pecan pie.
42:10And for their flavours,
42:11two of the bakers have plumped
42:13for the same pie.
42:14Pecan pie is a massive favourite,
42:17and then I've got the bee theme going on,
42:19and my little granddaughter, Mabel,
42:21she loves bees,
42:22so it's a little homage to her.
42:24Leslie's pecan pies will be glazed with honey
42:27for her pastry bees
42:28and stacked on top of each other
42:29with decorated honeycomb pastry shapes.
42:32I'm using short-cross pastry.
42:34It's quite robust,
42:36so fingers crossed it'll hold up.
42:38And you get quite a lot of these stacked together.
42:40And Ian will also be hoping
42:42his pecan pie isn't positioned precariously.
42:45So this is going to be the story
42:47of how the Giant's Causeway
42:49in the north of Ireland came to be.
42:50So it's going to have the Giants,
42:52Finn McCool and Ben and Donner,
42:54chucking rocks at each other.
42:55The story is Finn thinks the Scottish Giant
42:57is too big for him to beat,
42:58so he dresses up as a baby,
43:00and the Scottish Giant comes over
43:01and is like,
43:02that's a big baby.
43:03If that's how big the baby is,
43:05how big's Finn?
43:06And he is so terrified that he runs away
43:08all the way back over to Scotland.
43:10Brilliant.
43:11Ian's Giants will be throwing pastry rocks
43:14to create the Giant's Causeway
43:16on pecan, walnut and Irish whiskey tarts
43:19topped with whiskey cream.
43:20Sounds great.
43:21You're particularly good at the painting decorating.
43:23Yeah.
43:24Making it look pretty.
43:25I love the idea of the shanty cream.
43:27And we're getting the good might of whiskey in there.
43:28Yeah.
43:31So that timer is for this little base.
43:34Okay.
43:35So many things going in and out of the oven today.
43:36Boosh, boosh, boosh.
43:37I wanted all of these baked by now.
43:39He's going to be tied,
43:40but I might be able to pull it out of the bag.
43:42Just got to concentrate on Millie for now.
43:43Everyone's going to panic today, aren't they?
43:45Yeah.
43:46Got to move fast today.
43:47Why?
43:48It's pastry.
43:49Pastry's tough, you know?
43:50And also, when you're talking about structural pastry...
43:51What do you fear most in the world, Tom?
43:53Structural pastry.
43:54Structural pastry and poor Hollywood.
43:56You need to get help more.
43:58Yeah, I know.
44:00Bakers, you only have one hour left.
44:03Oh, my God.
44:04Fun and games.
44:06My tarts go in there.
44:07Put the pears on.
44:08And then the frangipan filling on top.
44:10I'm just adding my custard to my tart.
44:14Woo!
44:15Right.
44:1630 minutes.
44:17Shapes in the oven as well.
44:19I want time for my shapes to cook,
44:21and I'm worried that they're not going to be cool enough for me to assemble.
44:24I might just have to be a bit anemic.
44:26I need to start putting stuff together.
44:28Starting to assemble.
44:29Let's do this.
44:30I'm doing a little bit of painting with Aunt Leslie.
44:33Look, what do you reckon?
44:34Stunning.
44:35I'm absolutely kidding.
44:36That's better than mine.
44:37You can do the rest if you like.
44:38You've got to have a really good day today.
44:40But that is by far the messiest one I've ever done.
44:43Wow.
44:44Who are those guys?
44:45I love them.
44:46Two giants.
44:47Who's that little bubba?
44:48One of the giants dressed up as a baby.
44:49What a sentence.
44:51I'm going to pipe this on.
44:53I've not got that long to let it set.
44:55Toby, do you reckon you're going to get it done in time?
44:57I have absolutely no idea at this stage.
44:59I've got to, like, build loads of stuff.
45:01Okay, well, go for it.
45:02You've got to be wrapping up.
45:03My tart should be coming out of the oven.
45:05Let's tear growing.
45:06I'm taking my tart out.
45:07Come on.
45:08Get out.
45:09No, no, no.
45:10Sorry.
45:11Oh, it was like the tart?
45:12Yeah, you were the tart.
45:13I love being the tart.
45:15Oh, .
45:16How long do we have?
45:18Bakers, you have 15 minutes left.
45:22I'm going to have to do a lot in 15 minutes.
45:24You can do a lot in 15 minutes.
45:26Yes.
45:31I want longer, but I'm just going to risk it.
45:33If you get the whole almond, you are the winner.
45:35Pretend you only saw one going in, okay?
45:37We're starting to build the scene.
45:39Just worried about everything.
45:41I have no time.
45:43I need to bring it all together.
45:44I'm so behind.
45:45Leslie looks gorgeous.
45:47Every time the floor moves, it's wobbling.
45:50This is so stressful.
45:52I need to stand it up.
45:53Say a little prayer.
45:55Oh, ha, ha, ha, ha, ha, ha.
45:59Okay.
46:00How long do we have left?
46:01Bakers, you've got five minutes left.
46:03Whoa, whoa, whoa, whoa.
46:04Doesn't feel like enough time.
46:06My chocolate sauce is kind of hot, but I might just chuck it on.
46:10You know what?
46:11Let's go stand it up.
46:12This breaks, I'm screwed.
46:13My cool.
46:14Thin, my cool.
46:15No matter how stressful it is, you can always hear Ian having a nice time.
46:18I'm always rushing at the end of a showstopper, but this one feels extra rushed.
46:25It's broken.
46:28Bakers, you have one minute left.
46:32Squeaky bum time.
46:34It's arm, but it's wonky.
46:35Panic moment.
46:36Oh, .
46:37I'm so down to the water.
46:39This is the tightest I think I've ever been.
46:40It's going to have to go on.
46:41It's going to break.
46:42I just cracked my tart case while I was moving it.
46:43This feels like the most intense thing I've ever done in my life.
46:47Bakers, your time is up.
46:48Please step away from your showstoppers.
46:49You've done everything that you can.
46:50Well done, Bakers.
46:51It's on.
46:52Oh, please don't fall now.
46:53Oh, my God.
46:54That is on the lean, big time.
46:59BAKERS, your time is up.
47:00Please step away from your showstoppers.
47:04You've done everything that you can.
47:07Well done, Bakers.
47:08It's on.
47:10Oh, please don't fall now.
47:13Oh, my God.
47:15That is on the lean, big time.
47:17The Bakers' sculpted tarts will now face the judgement of Paul and Prue.
47:33Tom, it's time for your showstopper.
47:44It should be playable if you want to give it a go.
47:46The counters are made of the same shortbread.
47:48I like the design.
47:49I think it's clever.
47:50It really works.
47:51It's like good architecture.
47:52It's startling, although it's so simple.
47:54Oh, look at that.
47:55So it's a cherry compote, an almond creme pat,
47:57puffed rice chantilly cream, flaked almonds in it.
48:00Remember, if you get your whole almond, you win the game.
48:05I love that.
48:06I could eat a lot of it.
48:07There's nothing nicer than fruit and custard
48:09and very nice pastry.
48:12Yeah!
48:13Oh, I don't believe it.
48:15I really like that.
48:17The tartness from the cherries works well with the custard
48:19and the toasted almonds on the top.
48:21It really lifts it and you want to go back for more.
48:23Ooh, Tom's back in the tent.
48:24Did you bust a bit off the top here?
48:35The gnome decided to do a bit of tree felling.
48:38I like the proportions of it and the depth of it as well.
48:41And then using this as the lake works beautifully well.
48:44This 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?
48:52I 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.
49:02Well, well done.
49:04It's so detailed and so clever.
49:19It's a great little work of art.
49:20And it's worked really well showing off the giant's causeway.
49:23But it's got to taste good as well.
49:25It is a pecan and walnut tart with a whiskey chantilly on top.
49:31I've never thought I'd live to say this, but I think there's a tiny touch too much.
49:36It 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.
49:44Pastry is beautiful.
49:45Thank you, guys.
49:53The bees on the pastry are just exquisite.
49:56It's a little bit skew, isn't it?
49:58It is, yeah.
49:59I did have a structural problem.
50:01It's standing up.
50:02I like the way it's popping out, proper 3D.
50:05It's very art-y.
50:06We've got a sweet short cross pastry with a pecan pie filling and a honey glaze.
50:11I would have thought it would be really sweet, too sweet.
50:14But somehow you managed for it not to be.
50:16I do like the depth of flavour with the pecans.
50:18And the honey on the top is good as well.
50:19You've got one hero flavour that works well.
50:21And I like the design, although slightly overpaked.
50:32It's a bit wonky, isn't it?
50:33What happened?
50:34I thought we had four and a half hours for this.
50:36So, yeah, the assembly was quite rushed.
50:38It still looks pretty neat, though.
50:39It does.
50:40It's just not stable.
50:41It's a burnt honey custard, blackberry reduction, and a mascarpone chantilly.
50:47The burnt honey.
50:48It's really nice, actually, because it's not overly sweet.
50:50Blended with the blackberry, it's delicious together.
50:52Actually, that short pastry is exceptional.
50:54It just falls apart, wafer thin, melts in the mouth.
50:59Really nice.
51:00All the textures are beautiful.
51:01All the flavours are good.
51:02It's a shame about the design wobbling, but that is very clever.
51:06Thank you, Toby.
51:15I think you've done a real good job.
51:17The height, the proportions, the lake that it sits in.
51:20Well, the layers look perfectly proportioned.
51:23Let's see how they taste.
51:25So, pistachio praline, ganache, raspberry filling,
51:29and cream diplomats on top.
51:33Pistachio praline brings a sweetness,
51:35and then the raspberry brings in the tartness,
51:37and then the cream blends it all together.
51:39If you get all the elements to it, I think it's delicious.
51:43However, I think your pastry is slightly overworked.
51:47It's a bit too thick down at the bottom.
51:49The pastry's a little tough,
51:51and the raspberry dominates too much for me.
51:54It's delicious, but I would only like a little piece of it.
51:57It looks incredible.
51:58Thank you very much.
51:59Thank you so much.
52:00Thanks, Natalia.
52:14It's very professional.
52:15Very professional.
52:16You'd expect to see that in any patisserie shop.
52:18Really beautiful.
52:19Yeah.
52:20It's a chocolate frangipan tart with some poached pears in it.
52:27Your flavour is very good.
52:28The pears are nice, but because it's chocolate frangipan,
52:31it's going to be quite rich, thick, dry.
52:33And dry.
52:34You needed a curd or something in there,
52:36a line or something, just at the base,
52:38and then build it up on top of that.
52:39I love it.
52:40The design is amazing.
52:41It's very jasmine.
52:42I think it's just missing that texture.
52:44Pastry's good.
52:45Pastry's very good.
52:47Thank you, Jasmine.
52:49Thank you, Jasmine.
52:51They really liked how it looked,
52:53and overall, they liked the flavour.
52:54It wasn't, like, perfect,
52:56but that's the way the pastry rolls.
52:58The show is going to absolutely kill me.
53:01It's my own fault for making a rollercoaster, really, wasn't it?
53:03I was asking for it.
53:04I thought I was going to cry for a second.
53:06I had to have a word for myself.
53:07They liked my design and my flavours.
53:11But you never know what happens next.
53:16I feel very nervous.
53:17I'd feel so much better
53:18if I did better in the technical yesterday.
53:20All I can think about is I just don't want to go.
53:27Pastry Recurve Roll's been pretty successful.
53:29Yeah, no hand shakes, huh?
53:31Getting stingy with them hand shakes, Bob.
53:33I did like the flavour of Tom's, though.
53:35I think he actually saved himself
53:37because he was in a lot of trouble.
53:39Who else did well?
53:40The showstopper today was really close.
53:41But I do think you are still looking at Lesley and Jasmine.
53:44And Jasmine.
53:45Jasmine, one technical, did really well in signature.
53:47And when you looked at the tree coming up,
53:49I went, Starbaker.
53:50Unfortunately, the only bit of moistness in there
53:52was the pears and there wasn't no pears in there.
53:54And Lesley is doing really well, so she's going up.
53:57Yeah.
53:58She's getting stronger and stronger and stronger.
54:00The home bakering is really coming out, you know?
54:03If Lesley and Jasmine are up there for Starbaker.
54:06Yeah.
54:07Who's in danger?
54:08Natalia and Aaron, I'd say.
54:11Yeah, Aaron's had a bad one with that flavour.
54:13He had an extract and he added too many drops.
54:15Two drops.
54:16Two drops of jelly.
54:17Drops you right there.
54:18Natalia's down there again, which is a little bit worrying.
54:20Can we talk about this one?
54:21I mean, it's beautiful.
54:22It is.
54:23It was just so clever.
54:24I think, unfortunately for Natalia, because she's already in a bit of trouble,
54:27then you go, well, hang on a minute.
54:29Everybody else's was amazing as well.
54:31Yeah.
54:32Yes, ultimately, it's a baking show, so it's for eating.
54:35Oh, well, I'm glad I'm not in your shoes.
54:37Who's it going to be?
54:39I don't know.
54:40Who knows?
54:41Well done, bakers.
54:50Pastry week was exhausting, but you did it, so well done.
54:53I have the great job of announcing this week's star baker.
54:57This week's star baker is...
55:02It's a hat trick.
55:04Jasmine!
55:10Which means I've got a horrible job of announcing who will be leaving us,
55:15and it's getting tougher and tougher, and you're all good bakers,
55:18so this is really difficult.
55:20But the person who's leaving us this week is...
55:28Natalia.
55:29Oh.
55:30Hi.
55:31Oh, Natalia.
55:32Thank you so much.
55:33You did really well, Natalia.
55:34So I'm proud of myself, and I think my little girl would be proud.
55:49And I hope I made my country a bit proud of me.
55:54Oh, my gosh, I'm gonna cry.
55:55I'm glad I met all these wonderful people.
56:03I love you guys.
56:04You're so nice.
56:05Oh, I'm gonna cry again.
56:06Oh, my gosh.
56:07Well done.
56:08Isn't that true?
56:09I'm kinda speechless.
56:10I'm so chuffed.
56:12I think people at home are gonna be super proud.
56:13I won't be using the floral next week.
56:14I'll learn from next week not to use Jasmine.
56:27But be more like Jasmine.
56:29Next time...
56:32I just want a really stable, stiff one.
56:34A bake-off first.
56:35Merengue week.
56:36Let's pray to the merengue gods.
56:38Seas-exquisite pies.
56:40They look very, very good.
56:41Such a souffles.
56:43Got that feeling of impending doom, though.
56:45And a challengingly icy French favourite.
56:47So it looks like a cheese tastes like an ice cream.
56:50So who's baking will be deflated.
56:52Wow.
56:53And who will whip up?
56:54What am I doing?
56:55What am I doing?
56:56A creative storm.
56:57Oh, my God, that looks good.
56:58That looks good.
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