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The Great British Bake Off Season 16 Episode 5 Full HD
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00:00This time...
00:01What is this?
00:03I can't possibly comment on what that looks like.
00:05It's chocolate week.
00:06Worried about all of it, really.
00:07The bakers let loose with mousse in the signature.
00:10Hope it's not tiramisupe.
00:12Innovate...
00:13Behold, the gingham pantry.
00:15...in a never-before-seen technical.
00:17F***ing nightmare.
00:19And go gooey with incredible showstoppers.
00:22So good.
00:23Whose food of love will seduce the judges?
00:25That's a beautiful chocolate biscuit.
00:27And who...
00:28I was way too chill.
00:29...will crack under the pressure.
00:32Surgery.
00:57Come on, wait, come on.
00:58Last week was really fun.
01:00Yeah, that showstopper did not go well.
01:02So hopefully this week breaks the cycle.
01:04Real chocoholic.
01:06I do love chocolate, so maybe I'll eat these words.
01:09But I'm looking forward to it, so yeah, I'm ready.
01:12I am so scared of chocolate.
01:16I feel like I know what I'm doing, so fingers crossed.
01:20It all goes to plan.
01:21Hello, bakers.
01:22Welcome back to the tent.
01:23It is chocolate week.
01:24Now, for your chocolate signature bake, the judges would like you to make some highly decorated chocolate mousse cups.
01:36Now, chocolate mousse cups is actually my stage name for when I do burlesque.
01:40If I do break out into any dancing, I do apologise.
01:44The judges are looking for some indulgent chocolate mousse desserts inside edible chocolate cups.
01:51You can use any chocolate that you like, but there must be a baked element in your cups.
01:57Do you have two and a half hours?
01:59On your marks.
02:00Get set.
02:01Bake!
02:03Jockey week.
02:04It has begun.
02:05Chocolate week.
02:06And it's not super hot.
02:08I think we're on their winner today.
02:10The signature challenge is a chocolate cup filled with a chocolate mousse.
02:16What could be better than that?
02:17So, I'm just starting to melt my chocolate.
02:20They've got two and a half hours to produce their own tempered chocolate cup.
02:24This is a 70% dark chocolate.
02:25It's quite fruity.
02:26Tempering is basically melting chocolate, cooling it, and then warming it slightly.
02:31I had successfully temperature the chocolate at home.
02:35The chocolate, when it is finally set, will be very shiny.
02:39It will also have that snap and come away from the mould more easily.
02:43But now, who knows?
02:47What is a mousse?
02:48A mousse is quite light and melts in the mouth.
02:51But it must be set.
02:53I'm not too worried.
02:54We wanted to have some baked element in an air somewhere.
02:58I'm starting with a biscuit.
03:00Fresh fruits like cherries.
03:02Very good with chocolate.
03:03I think it's a winner.
03:04I'm excited for this challenge.
03:06I love chocolate.
03:07I love mousse.
03:08What's the not to like?
03:09Am I worried?
03:11Obviously.
03:12Morning, Leslie.
03:15Good morning.
03:16Good morning.
03:17Leslie, what are you doing about your mousse cup?
03:19So, we're doing a dark chocolate cup, a mascarpone cream, chocolate mousse, coffee liqueur,
03:25a little sponge biscuit, a walnut praline, and then I'm topping it all off with a whipped
03:32coffee white chocolate ganache with a caramelised banana and some of the praline.
03:37I like someone that challenges themselves for two and a half hours.
03:41Leslie's ambitious take on a tiramisu will feature no fewer than six separate elements,
03:47as well as a chocolate spoon to eat it with.
03:50Allow yourself time to set in.
03:51That's the critical thing in the challenge.
03:53Good luck.
03:55Yes, Leslie.
03:56Probably gonna need it.
03:58And Leslie's not the only baker.
04:00Right, we're in.
04:01Putting this classic Italian dessert...
04:03You want to maintain as much air in the egg whites as possible, so you get a nice light
04:08biscuit.
04:09...into a chocolate cup.
04:11I've only practised this once.
04:13I actually thought it was two hours, not two and a half hours.
04:15Now I'm like, I've got extra time.
04:17But time goes so fast in this place.
04:19Aaron's tiramisu will come moulded in real espresso cups and lids.
04:24An almond sable will be on hand to dip into the chocolate mousse.
04:28If it's only that big, it's got to be pretty rich.
04:31Are you saying you want more?
04:33I don't want to feel cheated.
04:34I've gone to a restaurant.
04:35I've paid a lot of money.
04:36Yeah.
04:37So I think it is enough.
04:38Good luck, Aaron.
04:39Thank you very much.
04:41Some people would say it's not about size.
04:42In this case, it seems all about size.
04:45But Tom is also doing a similar thing.
04:49Biscotti, Italian for twice cooked.
04:52So mine needs to be better.
04:55So it's gone straight back in.
04:57We have tiramisu.
05:00Tom will avoid being too tiramissimilar
05:03by adding coffee-soaked biscotti to his cups
05:06to separate two different flavoured mousses.
05:09Are you putting booze in this? I can see some booze.
05:11Yeah, there's booze in this part here.
05:13Look through.
05:14Is Paul not a big drinker?
05:15Paul likes pina colada.
05:17Yeah, he does.
05:18Have you ever had a banana colada?
05:19You're making this up.
05:21I'm not.
05:22If he gets to the final, we'll have banana coladas.
05:24Deal.
05:25Deal.
05:26Deal.
05:27I'm going to start to fill my moulds.
05:29Let's give this a go.
05:30The chocolate will start setting.
05:32It's fairly messy, this, isn't it?
05:33As soon as it hits the moulds.
05:35It's just now working fast.
05:37Failed to work fast.
05:39I need my white chocolates and I put it with the waves.
05:43And the bakers won't produce the delicate chocolate cups.
05:46You can see the chocolate is getting really thick really quickly.
05:50The judges are expecting.
05:52This is setting much, much faster than it has at home.
05:55Like, I can barely even tip it round the mould.
05:58This is not good.
06:00Panic is setting in.
06:02Toby's shells will contain an orange-infused chocolate mousse, a set orange gel and an orange liqueur soaked Earl Grey sponge.
06:11And where did the inspiration come for this?
06:14Monturex.
06:15I like to have fruit in a lot of my bakes because I think it lightens it a little bit.
06:20And orange and chocolate are such a classic.
06:22Yeah, exactly.
06:23And Toby's not the only baker.
06:25There might be enough actual orange in these to contribute towards your five-a-day.
06:29Keen to boost the judges' fruit intake.
06:32We are going to blend some strawberries together.
06:35Hopefully we'll get a nice mousse setting in the fridge.
06:38Nadia will pipe pistachio cream into her white chocolate cups.
06:42Then top with crumbled Viennese biscuit and white chocolate and strawberry mousse.
06:47So this here is a little bit of double cream and gelatin.
06:50Gelatine can help stabilise the mousses.
06:53In that we're going to put our strawberries.
06:55But to reach the desired texture.
06:57Wish I'd put more gelatin in this.
06:59The most important thing.
07:01I'm going to whip up double cream and then whip up some egg whites as well.
07:05Is to whip air into the cream or egg white base.
07:07So that creates the aerated mousse, hopefully anyway.
07:11Aerate insufficiently.
07:13Very lightly whipped cream.
07:15And they'll end up with a runny mousse.
07:17Hope it's not tiramisupe.
07:19Now this is where it goes everywhere.
07:21And then I'll put the set mousse into the shell once it's set.
07:25How long have we got left?
07:28Bakers, you are halfway through.
07:31With mousses safely tucked away.
07:34So this is my orange liqueur syrup.
07:37This is an almond sablƩ, wish shaped like a croissant.
07:40The bakers can move on to the additional elements.
07:42Who doesn't like Viennese biscuits, let's be honest?
07:45That they hope will elevate their creations.
07:48I'm now making the cores.
07:50The milk chocolate hazelnut butter.
07:52This is this soft centre.
07:54Jasmine will embed the hazelnut cores into her moulded mousses.
07:59Before finishing with a hazelnut tuile and a hazelnut caramel.
08:03I'm making my caramel.
08:05What's been happening in your real life?
08:07I was on placement in a hospital yesterday again.
08:09Have you got a doctor's bag?
08:10No.
08:11That's when I'm qualified.
08:12Is it?
08:13I used to carry around a brown doctor's bag for fashion purposes.
08:16But sometimes people used to think I was a doctor.
08:18Or when they go, doctor, doctor!
08:20Ah!
08:21Not me!
08:24While Aaron and Lesley...
08:25Going in with me walnuts.
08:27..are also going nuts for caramel.
08:29I'm going to do my jam.
08:31In Ukrainian, it's varenye.
08:34Varenye!
08:35This challenge offers Natalia the chance
08:37to revisit her fruit-filled childhood.
08:40My brother and I, we're picking the berries
08:43in the gardens of my grandma,
08:47take it back and crying with God.
08:50Babushka!
08:52Natalia's set berry compote
08:54will be infused with almond liqueur
08:56and sit between layers of jacon sponge
08:59and dark chocolate mousse.
09:01More amaretto.
09:03Let's make it strong!
09:06Perfecto!
09:07But it's not just Natalia...
09:09Pouring out someone's beer.
09:10..who could leave the judges three sheets to the wind.
09:13Whenever I went to Belgium for the first time,
09:15this was on draft everywhere,
09:17it's really easy drinking, you know?
09:20Ian's take on a Black Forest Gatto
09:22will be presented in dark chocolate
09:24Belgian beer goblets
09:26and include Chantilly cream froth
09:28and a cherry beer gel.
09:32Have you had all you need of this?
09:34Yeah, that's it. You can... That's yours.
09:36This is the only reason yous have kept me here,
09:42is to have some drink.
09:43Oh, I'm loving your work.
09:45The bakers will need to be in full possession
09:48of their faculties for the next step.
09:50The difference between it going well and not well
09:53is how heavy-handed you want to be.
09:55Wearing gloves just to stop the fingerprints on the chocolate.
09:59Whoo!
10:01Yeah!
10:02Aren't they so shiny?
10:04Ah, you all doubted me.
10:08Yeah, there's no way I can serve that.
10:10Look how thick that is.
10:11That is not what they're after.
10:12I need to hurry up,
10:13because I want to do these chocolate things again.
10:14Bakers, you've got half an hour left.
10:18Now on to the more scary part.
10:20Putting the chocolate cups on a hot pan.
10:22Yeah.
10:23That's the one.
10:25The consistency is much better for actually coating these moulds now.
10:30Yeah, I don't know if I'm going to use this.
10:32And Toby's not the only baker considering a chocolate reset.
10:36I'm not feeling them colours, you see.
10:38If I hadn't put that stupid decoration on there,
10:40I'd be sound now.
10:41But Nadia being me...
10:43Go down to the wire.
10:45Just get carried away now
10:46and start adding things that are unnecessary.
10:49It's thin now.
10:51It's thin now, isn't it?
10:52This will also mean it's a lot more fiddly to get out of the cup.
10:55So this is a coffee liqueur.
10:58Adding the chocolate mousse in.
11:03What's going on down here?
11:04Look at this intricate stuff.
11:06Yeah, we're just assembling the wee stems.
11:09This is a precarious bit.
11:11Are you a white milk or dark chocolate man?
11:15I'm as dark as you can get.
11:17You like dark chocolate?
11:18Yeah, absolutely.
11:19Absolutely.
11:20It makes me very happy that you like dark chocolate.
11:22What?
11:24This is amoreto.
11:25I hope all in Peru will like it.
11:28Bakers, you only have 15 minutes left.
11:31Oh, that's going to be tight.
11:34No, come on.
11:35And I still need to make a chantilly.
11:38So I'm dipping the Earl Grey sponge,
11:40squeezing out the excess and pushing it through.
11:42My biscuit crumb,
11:44compote.
11:46Oh, no, let's go see.
11:48I've overfilled them pretty much every time in practice.
11:52I'm going in with the caramel.
11:54I think he might say there's too much caramel, but not in my world.
11:57I'm just a bit worried about the time now.
12:01I was way too chill.
12:04This is the orange gel, which I've not managed to get to set in practice.
12:07Don't tell me that in front of these, please.
12:09That's what I tell you.
12:10Practice is amazing, right?
12:11No, no, no.
12:12You're the cheerleader.
12:13I'm just going to put the ganache on top,
12:16which hopefully will give a nice smooth finish.
12:22Who's a better man or Tom's?
12:25It's a moose in a cup.
12:26How decorative can it be?
12:27Oh.
12:29My ganache is split a little bit.
12:32Oh!
12:35One's a bit cracked.
12:36I'm so stressed.
12:38Cracked there, there, and there.
12:39Oh, I'm really annoyed at myself here.
12:42Bakers, you only have one.
12:43One minute left.
12:45I think that's me done.
12:47We do not have one minute.
12:51No matter what, it's a rush at the end.
12:54We're doing hand jelly again.
12:56Can I put my chantilly on afterwards?
13:00It's a little bit wobbly.
13:02That's what I wanted, but I couldn't find one.
13:05Oh, well.
13:06I've got croissant.
13:07You don't.
13:08Bakers, your time is up.
13:14Please step away from your chocolate mousse cups.
13:18Chocolate mousse cups.
13:20Whip it, Ian, whip it.
13:21That includes you, Ian.
13:22Yeah, I know.
13:24Wow.
13:25Amazing.
13:27It's soup right now.
13:28It's gonna be gel.
13:29Hopefully they taste nice.
13:30Nice and nice.
13:31Oh, my God.
13:32Sick.
13:33He's done the white tops.
13:34Yes.
13:35Smart guy.
13:36Beautiful.
13:43The bakers' chocolate mousse cups will now be judged by Prue and Paul.
13:47Hi, Toby.
13:48Hi.
13:49Tell us all about your mousse cup.
13:53So, these are my orange chocolate mousse cups.
13:55They have a white chocolate orange shell, an orange chocolate anglaise mousse, an Earl Grey sponge soaked in orange liqueur, and then an orange gel on top.
14:05They've cracked a bit there.
14:06Yeah.
14:07That was the first one that came out.
14:08And what is the cake?
14:09Genoise sponge with, um...
14:10Oh, gosh, yes.
14:11That's good.
14:12Boozy?
14:13The mousse probably could have done with a little bit longer.
14:14Your balance of flavour is very, very good.
14:15It's perfect.
14:16I especially like the booze.
14:17I thought you might.
14:18Well done, Toby.
14:19Thanks very much.
14:21Very neat.
14:22Very precise.
14:23Very good.
14:24Yeah.
14:25There's a dark chocolate shell, a chocolate mousse, and then a hazelnut core, a hazelnut caramel,
14:30and then a chocolate ganache on top.
14:31Mm.
14:32Lovely.
14:33Really strong hazelnut flavour.
14:34Beautiful dark chocolate.
14:35It's a real pleasure to eat.
14:36The taste is good.
14:37The texture of that mousse has just slightly gone.
14:39It's softened a little bit too much.
14:40It's softened a little bit too much.
14:41It's softened.
14:42You know, it's softened and it's softened a bit too much.
14:43It's softened.
14:44Yeah.
14:45Thanks very much.
14:47Very neat.
14:48Very precise.
14:49Very beautiful.
14:50Yeah.
14:51There's a dark chocolate shell, a chocolate mousse, and then a hazelnut core, a hazelnut caramel,
14:55and then a chocolate ganache on top.
14:56Mm.
14:57Lovely.
14:58It's slightly gone.
14:59It's softened a little bit too much.
15:01Thank you, Jasmine.
15:03I'm very impressed with the mugs.
15:08Look at the handles and everything.
15:10I know.
15:11It's really beautifully done.
15:12This is my chocolate mousse cup with a jaconda sponge and also with a berries compote.
15:19The compote is lovely, punchy flavour.
15:22Yeah.
15:23I'm not sure about the setting on the mousse.
15:25Yeah.
15:26But having said that, the flavour in the mouth is delicious.
15:29Nice job.
15:30Thank you very much.
15:31Thank you very much.
15:35I like the look of them.
15:36There's something quite medieval about it.
15:38They are a dark chocolate shell with a chocolate genoese, dark chocolate mousse,
15:43cherry jam, and a cherry beer jelly.
15:46And there's a little thing of Chantilly.
15:48You didn't get a chance to put that on?
15:49Last 30 seconds, it was me going like this.
15:52I really like that.
15:54Lovely mousse.
15:55I think it's set well.
15:57It's delicious.
15:58I think the chocolate cup is beautifully done.
16:01The cream would have made a difference, but it's all good.
16:04Yeah.
16:05And I'm trying not to eat it.
16:06Well done, Anne.
16:07Thank you very much.
16:16OK.
16:17So we have got a dark chocolate cup with a mascarpone cream, a chocolate mousse with a
16:23little bit of brandy in.
16:25We have a ladyfinger biscuit, and we've got some walnut praline.
16:29I like the flavour.
16:30It's very busy.
16:31Yeah.
16:32Your chocolate mousse layer is so thin, it's almost like a ganache.
16:36Right, OK.
16:37I think you missed the trick of celebrating that mousse.
16:44They look quite interesting, but a bit messy.
16:46OK.
16:47And it's a little bit all over the place.
16:49My chocolate mousse cups are white chocolate shells filled with a pistachio cream,
16:54a Viennese crumb, a white chocolate and strawberry mousse with a Viennese biscuit.
16:59I think the strawberry mousse is delicious, but it is a bit soft.
17:03OK.
17:04It's a bit like a full, which is much looser.
17:07And I think that the biscuit should be crisper.
17:10I just think it's all too soft.
17:11OK.
17:19So sweet.
17:20They look great.
17:21I love the lid, I love the whole look of it.
17:23It's very neat.
17:25My chocolate mousse cups are dark chocolate on the outside with white chocolate on the top.
17:29The mousse is made from milk chocolate and gold chocolate.
17:32There's a layer of coffee caramel, and there's also a coffee-soaked ladyfinger sponge.
17:38I think the flavours are heavenly.
17:40I think it's a pity the mousse isn't set.
17:42I think the balance with the sponge, the coffee, the caramel and the dark chocolate is fantastic.
17:48It's just the mousse.
17:49The mousse.
17:51It's so neat.
17:52Very Tom.
17:53Very clever.
17:54Wow.
17:55What about that?
17:56We've got a coffee-soaked biscotti at the bottom, dark chocolate mousse.
17:58And then we've got a white chocolate masala mousse on the top.
17:59And then that's all set in a white chocolate with a touch of dark chocolate cup.
18:00It's beautifully thin, Tom.
18:01And I love the mousse.
18:02I think that's the perfect texture.
18:03Oh, that's great to hear.
18:04What it is, is it's a balance of the sweet and the bitter.
18:05Even that chocolate brings something to it as well.
18:06So the whole thing together, it is exceptional.
18:07Well done.
18:08Stop it.
18:09I absolutely agree.
18:10That's what it deserves.
18:11I mean, that could be for sale in a coffee-soaked biscuit.
18:12It's a coffee-soaked biscotti at the bottom, dark chocolate mousse.
18:13And then we've got a white chocolate masala mousse on the top.
18:15And then that's all set in a white chocolate with a touch of dark chocolate cup.
18:18It's beautifully thin, Tom.
18:19And I love the mousse.
18:20I think that's the perfect texture.
18:21Oh, that's great to hear.
18:22What it is, is it's a balance of the sweet and the bitter.
18:24Even that chocolate brings something to it as well.
18:26So the whole thing together, it is exceptional.
18:28Well done.
18:29Stop it.
18:30I absolutely agree.
18:31That's what it deserves.
18:32I mean, that could be for sale in a patisserie shop in the middle of Paris.
18:35Oh, stop it.
18:36And probably do extremely well.
18:37Thank you so much, guys.
18:39Wow.
18:40Thank you so much.
18:41Wow, well done.
18:42Wow.
18:43Looks incredible.
18:44Wow.
18:45He's in shock.
18:47You cannot ask for better feedback.
18:49I mean, I'm chuffed.
18:50That biscotti is beautiful.
18:52I did actually taste tongs and texture on the mousse was absolutely perfect.
18:58It wasn't the best.
19:01So if I can do a little bit better on my next two bakes, then I'll be happy.
19:05Oh, I can't believe that.
19:06I thought that was going to be absolutely horrendous.
19:09Yeah, it was great.
19:11What a ride.
19:16While the bakers could practice for their signature.
19:19Oh, my goodness.
19:21Their next challenge.
19:22This is deception at work.
19:24Is a mysterious.
19:26Gingham shrouded.
19:27Stop it.
19:28Bake off first.
19:30What is that?
19:34Hello, bakers.
19:35Welcome back to the tent.
19:36It's time for your technical challenge.
19:38And today your challenge has been set for you by someone who's sweet like chocolate.
19:44It's Mr. Paul Hollywood.
19:45Paul, please give our bakers some wonderful advice.
19:49Keep calm bakers and choose wisely.
19:52Mmm.
19:53Oh, my gosh.
19:54Okay, as ever, this technical challenge will be judged blind.
19:57So we're going to have to ask these two lovelies to vacate the tent.
20:01Stay out the farmer's field.
20:03So, the Prince of Praline would love you to make a delicious white chocolate tart.
20:11Your tart should feature a buttery shortcrust pastry and a silky smooth set white chocolate ganache.
20:18But that's not all.
20:19Instead of a recipe, the judges would like you to use artistic license.
20:24Behold, the gingham pantry.
20:27Oh, my God.
20:31Whoa.
20:32Wow.
20:33Behold, the gingham pantry.
20:35Okay, you have five minutes to choose your ingredients.
20:39But whatever you choose from the gingham pantry you have to use.
20:44Your five minutes starts now.
20:48Oh.
20:50Their chosen ingredients...
20:52The mint's going.
20:53...must also complement white chocolate.
20:56I'm doing blackberry.
20:57Someone's spot.
20:58He's taking basil.
20:59I'm taking a leaf of basil.
21:01Okay, bakers, you've got two and a half hours for this challenge.
21:05On your marks.
21:06Get set.
21:07Bake.
21:08I've took berries because I just think white chocolate and berries.
21:13I'm going to make a layer of lemon curd with a little bit of thyme to add another level.
21:20I took passion fruit, lemon, limes, pistachio, blueberries.
21:26If you do too much, it's going to bite you in the proverbial.
21:29We're cautious in the presence of the gingham pantry.
21:33Oh, this is the first time we've let the bakers finish a technicals they like.
21:41What we've asked them for is a shortcrust base with a set white chocolate ganache topped with whatever they want.
21:47To go with the silky smooth sweetness from the white chocolate.
21:50I suppose there might be a temptation to overcomplicate things.
21:54You want to celebrate the white chocolate.
21:56I've chosen a sort of slightly tart passion fruit and mango.
21:59Now, for the shortcrust base, we haven't given them the recipe base.
22:03For goodness sake, they know how to make shortcrust pastry.
22:05They should do.
22:06I think where they could go wrong is making it very thick and too robust.
22:09But they make it too thin and it can crack easily.
22:12It's quite refreshing with the passion fruit and mango.
22:15But you can taste the chocolate.
22:17It's something you could finish.
22:18Easily.
22:19I'm trying not to.
22:20Because we have got eight more to deal with.
22:23Sorry, I could have another piece.
22:27OK, I've made pastry so many times before, I can do this.
22:30I have no recipe for shortcrust pastry.
22:33I should do, I don't, whatever, sue me.
22:37We've got egg, butter, icing sugar and plain flour.
22:40I don't know the ratio that we're meant to use for this.
22:43I'm having a bowl here.
22:44I've got no idea what I'm doing.
22:46So, I've got a shortcrust recipe that I use.
22:48Half butter to flour.
22:51The handshake, kid!
22:53Not in this technical.
22:54You are the chosen one.
22:56Or Hollywood's chosen one.
22:57Yep.
22:58Can never wash the hand.
22:59And then when you get home tonight, it's a small taste.
23:02To achieve the ideal shortcrust,
23:05the bakers must avoid a host of pitfalls.
23:08You want to just add in enough water to bring it all together.
23:10Not enough water, and the pastry will crumble.
23:13No, it's quite dry.
23:15Overwork it, and it risks being tough.
23:18OK, I just need to make this thin enough
23:20so I can spread it into the tart dish.
23:23Rolling also carries peril.
23:25I want to get my pastry cart thin.
23:27Good old Tom getting his handshakes.
23:29Yeah.
23:30Shall I give you a handshake?
23:31Yeah, there you go.
23:32How does it feel?
23:33Feels all right.
23:34It's a bit wet.
23:35Too thin and the tart case could split open.
23:40She's breaking.
23:41What a time to be alive, huh?
23:43But roll it too thick and the bakers risk serving a jawbreaker.
23:47I want it to be thick and crunchy.
23:51Please, Paul, Hollywood.
23:53Who would have thought it would be so important to get touched
23:55by one man that isn't Piers Blossom?
23:57Yeah.
23:58OK.
23:59I've learnt a lot about you today.
24:00I'm going to bake it blind with baking beans.
24:06Just pour them in.
24:07These hold the pastry flat.
24:09I'm going to bake that for 20 minutes.
24:11So I'm going to move on to making the ganache.
24:14Ganache is just cream on my chocolate, so it's fairly easy, I think.
24:18It's the same amount of cream to the same amount of chocolate.
24:21Three to one, I do.
24:22Three cream to one part chocolate.
24:26It's chocolate week, so we should, in theory, have been looking up how to make ganaches.
24:31In theory.
24:32No three parts chocolate to one part cream, that's it.
24:36I'm just worried about splitting my ganache.
24:38I'm adding things to it, which is precarious.
24:41How long have I been whisking this ganache for?
24:46Shall I do this one?
24:47I'll have a little sleep.
24:48OK.
24:49Bakers, you are halfway through.
24:51Panic.
24:52I didn't wake you up, did I?
24:54No.
24:55I'm just taking the baking beans out and bake more.
24:59For another five, six minutes.
25:02She's quite pleased with that.
25:04Looking quite bumpy and lumpy, but you can see how it goes.
25:06So I'm going to start making the jam.
25:08The bakers can now start on the elements.
25:10I'm not even weighing this, I'm just going to go rogue.
25:12That they think will complement their white chocolate ganache.
25:15I'm going to let that hazelnut crunch cool,
25:18and then I'm making my mascarpone cream.
25:20Sipping out the pips.
25:21Ewws!
25:22Watch your chills.
25:23All the basil!
25:25That might be too much basil, let's not do that.
25:27For if you choose and don't use,
25:29this will be a terrible time for thee.
25:33Doing a lemon curd, and I'm going to add some thyme into that.
25:37And we've got, what is this?
25:39That's a tiny, tiny bit of basil I took.
25:42Basil, are you putting that in there?
25:43Yeah.
25:44It's sad though, look at it.
25:45Yeah, but that's like to make the rest of it look better.
25:48Yeah, it's coming out.
25:50I think that's done.
25:51There's not going to be a soggy bottom.
25:52It looks short.
25:54I think it was too dry going in.
25:56I'll let it cool down in the tray.
25:58It's too thick and it's cracked.
26:00I've got a bit of leftover pastry,
26:02so I'm actually going to make another pastry case.
26:06You have half an hour!
26:09That means I've got 20 minutes to cook my thing, cool it, get my fillings in.
26:14It's going to be tight.
26:15And to join the others showing off their ability to decorate with chocolate.
26:19It's kind of like leaf, doesn't it?
26:21Does anyone call you Nard yet?
26:23No, everyone calls me Nads.
26:25Nads. Nads?
26:26Yeah.
26:27They're making little Nads right now.
26:29They can't!
26:31What are the chocolate sets?
26:33That has not gone how I thought it would.
26:35It's time to build.
26:37This is my white chocolate ganache.
26:39I'm going to now put my creme patte in.
26:41Life's feeling better right now.
26:43This is my ganache.
26:45My new pie's looking not bad.
26:47I whipped the ganache.
26:49I don't think it's as set as it could be.
26:51Pipe one line, maybe two lines of passion fruit gel on top.
26:54I'm just hoping it sticks together.
26:56I think I probably could have baked it a little bit longer.
27:02Wasn't cooked enough.
27:04How long do I have left?
27:06Bakers, you have ten minutes left.
27:09It's a good job I didn't throw this one away, isn't it?
27:12I'm going to have a layer of dark chocolate ganache
27:14and a layer of mascarpone raspberry cream.
27:17Honestly, this is laughable.
27:19I've got some shards.
27:20Shards for the top of my tart.
27:23When they're happy with the tarts...
27:26Boom.
27:29..they need to carefully place them.
27:31There's nothing else I can do, kiddo.
27:32I need a cake lifter.
27:34Onto the display stands.
27:36I need a cake.
27:41Bakers, you have one minute left.
27:45Oh, God, oh, God.
27:47Oh!
27:52No!
27:53No!
27:55No!
27:57I can't believe that.
28:01I'm happy with that.
28:02Just doing a little garnish.
28:04About to leave.
28:06It's all about the garnish.
28:08Bakers, your time is up.
28:10Damn!
28:11Please come and place your tarts behind your photos.
28:15Well done.
28:20Honestly, it'll taste beautiful.
28:22Yeah, but it was intact.
28:23Paul and Pru are looking for beautifully decorated tarts.
28:32Wow.
28:33Interpretations are interesting.
28:35With crisp short-crust pastry and fillings that complement the set white chocolate ganache.
28:41Let's start with this lemon thyme curd with white chocolate shards.
28:46I do like the look of this.
28:48The shards, they look beautiful.
28:50It's a key lime pie.
28:53Yeah, it is like a key lime pie.
28:54It is delicious, by the way.
28:56But it isn't set.
28:58The base is good, though.
28:59It's nice and crispy.
29:00It's very crisp.
29:01It's nice and sure.
29:03Pistachio and lemon.
29:05White chocolate and cream cheese.
29:07Passion fruit mousse.
29:08My God, it's got everything in there.
29:10The base, wow.
29:11That is very thick.
29:13Tastes delicious.
29:14It's very loose as a mousse.
29:16And that is really thick.
29:18It's too thick.
29:20White chocolate tart with a raspberry cream, hazelnut crunch, dark chocolate ganache, citrus garnish.
29:28It's very pretty.
29:29The raspberry and the hazelnut would have worked with the white chocolate.
29:32That does not.
29:33It was a white chocolate tart.
29:35And now it's a chocolate tart.
29:36And now it's a chocolate tart.
29:38Moving on.
29:39It's a whipped white chocolate ganache tart with a passion fruit and lime curd and topped with milk chocolate decorations.
29:47Slightly wilted chocolate on the top.
29:50You need to temper it properly and get them standing up.
29:52That pastry's been overworked.
29:54It's like rubber.
29:55But the flavour combinations are great.
29:57You can actually taste the white chocolate.
29:59This is a raspberry and white chocolate tart.
30:02This one looks a mess.
30:03Well, it's been dropped, hasn't it?
30:04Quite pale.
30:05Wow.
30:06So delicate, that pastry.
30:07Needed longer in the oven.
30:09I like the flavour combination.
30:10The raspberry is lovely.
30:12It's very fresh.
30:13It's not too sweet.
30:14Just a shame that the whole base is nonexistent.
30:18Thyme-infused white ganache tarts.
30:20It's a lovely colour.
30:21Let's have a look.
30:25I think the flavour's alright.
30:26The problem is you needed to have it with the filling right the way onto the top.
30:30I like the pastry.
30:31I think the pastry's nice, yeah.
30:32You've got blackberry and raspberry jam tart with a white chocolate ganache and chantilly blackberry cream.
30:39This looks like fortifications of a castle.
30:41It does, yeah.
30:43Well done.
30:44It's underbaked, too.
30:45The colours I don't like, the textures I don't like, and the pastry's too thick.
30:49Otherwise, it's great.
30:50Otherwise, great.
30:51OK, moving on to the last one.
30:52So this is a white chocolate tart with a blackberry and basil cream.
30:57I think it looks nice.
30:58I quite like the pastry.
30:59Yeah, I like that.
31:00Oh, lovely.
31:01Snap is so nice.
31:02Basil gives it a very unusual flavour.
31:05The problem is it overwhelms the white chocolate.
31:08It's interesting, but it's not delicious.
31:10We've never done anything like this before, but I think you've all did a good job,
31:13and it's fascinating to see your interpretation of flavours.
31:16I really like that.
31:18Mm.
31:19Pru and Paul will now rank the tarts from least to most successful.
31:22In eighth place, we have this one.
31:25Who is that?
31:26Nadia.
31:27You're a much better baker than that.
31:28This is like concrete walls.
31:30Yeah.
31:31In seventh spot, we have this one.
31:33Who is this?
31:34Ian.
31:35Pastry.
31:36Dropped it.
31:38Natalia is six.
31:40Toby, fifth.
31:41Tom, fourth.
31:42And Aaron is third.
31:43In second place, we have this one.
31:48Jasmine, the dark chocolate completely overwhelms the white chocolate.
31:52But apart from that, I thought it was absolutely delicious.
31:55In the first place, we have this one.
31:56Woo!
31:57You highlighted the white chocolate, which is what it was all about.
32:05A bit longer, that would have set.
32:06Well done.
32:07It's absolutely overwhelming.
32:08I needed that today, I think, to sort of give me a little bit of a boost.
32:14I just think I'm out my depth a little bit now.
32:16Fingers crossed I can have a better day tomorrow.
32:20Just the showstopper remains before Paul and Prue decide who will be this week's star baker,
32:30and who will be leaving the competition.
32:35Welcome back to the tent, bakers, for your final challenge of chocolate week.
32:39Today, the judges would love you to create a spectacular chocolatey fondue display.
32:46Ooh, I do like a fondue.
32:48You do like a fondue, don't you?
32:50I'm fond of a fondue.
32:51Are you?
32:52I am fond of a fondue.
32:53Shall we stop this right now?
32:55Yeah, let's stop.
32:56That could go on forever.
32:57It could.
32:58The judges would like you to create a highly decorated chocolate centerpiece
33:03with an edible dipping pot that can house your chocolate sauce.
33:07Your showstopper should be themed and have a baked element.
33:11You have four hours and 30 minutes.
33:13On your marks.
33:14Get served.
33:15Bake!
33:18What's all this in?
33:19Come on.
33:20Melt.
33:22No dilly-dallying today.
33:23We haven't got time for that.
33:24I'm feeling competitive today.
33:26Probably the most competitive I've actually felt.
33:27Today's showstopper challenge, our bakers have to produce a chocolate fondue design, really.
33:34The fondue will flow down a waterfall and then into a pond at the very bottom.
33:38Chocolate fondue is basically chocolate sauce.
33:41And then we need at least two treats to dip into it.
33:45These are Brazil nuts for my Florentines.
33:48They're really quick to bathe.
33:50We want to see a major baked element in this as well.
33:53It could be a cake, which could be part of the scene.
33:56It needs to incorporate chocolate and, above all, tastes incredible as well.
34:00I feel like I've had to get my, like, engineering brain that I don't have out.
34:05What I'm looking for is something that turns out to show the skill of the bakers.
34:09I'm a chronically disorganized person, worried about all of it, really.
34:14And is imaginative and surprising.
34:16So it's nutty, chocolatey, what's not to love?
34:20It could be amazing or there could be some catastrophic failures.
34:25Well, let's hope not. We'll stand positive today.
34:29Morning, Nadia.
34:30Morning, Paul. Morning, Fran.
34:32Tell us all about your chocolate fondue.
34:34I am going to make a scene from Ladies' Day.
34:37I'm going to do a pair of high heels.
34:39Oh, wow.
34:40And a shoe box.
34:42And inside's going to be a hazelnut and chocolate tiramisu.
34:45What's it called? A tiramisu?
34:46A tiramisu.
34:47I didn't even think of that.
34:48A tiramisu.
34:49That's what I get paid for.
34:50That's brilliant.
34:51The chocolate shoes will contain Nadia's hazelnut liqueur fondue.
34:56Savoyardi biscuits will go in the tiramisu
34:59and be used to dip alongside biscuits of chocolate and almond.
35:04You just want everything in your head to be portrayed.
35:07And if you do well today, you'll be fine.
35:11Good luck.
35:12Thanks, Noel.
35:14This is going to be the hat.
35:15And then I'm going to do the shoes.
35:17And then that is the chocolate finito.
35:20Nadia's not the only one drawing inspiration
35:23from a staple of the British summer.
35:25It was going to be a copper pot on a butcher's block,
35:27because I love to cook.
35:29Then I realised that it needed to be 30 centimetres tall.
35:32And I thought, I also love to camp.
35:34And when I say I love to camp, I mean I've been camping twice.
35:37So, the camping stove was born.
35:41The chocolate pot will contain Toby's pistachio and amaretto fondue.
35:45To dip into it, Graham crackers, marshmallows and churros,
35:49while a chocolate Genoese will be the main baked element.
35:52Have you prepped this all on time, all good?
35:54Just say yes.
35:55Yes.
35:56No, absolutely not.
35:57But I have made all the items, but not necessarily...
36:00You've never put them together?
36:01Not entirely.
36:02And certainly not in four and a half hours.
36:04It's raining, so it's perfect weather for camping.
36:07Yeah, exactly.
36:08Good luck, Toby.
36:09Thanks.
36:10Toby's and the rest of the baker's showstoppers...
36:13We want it to be structurally sound.
36:14..all require chocolate components.
36:16They're my chocolate rods.
36:19..that need to be joined together.
36:21I'm making the piano.
36:22..while they begin to set...
36:23Saviase biscuits.
36:25They're not hard to do.
36:26..they must crack on with their many baked elements.
36:29So, this is my graham crackers.
36:31It's not gonna lie, I've never made them.
36:34..while Toby's trying something new.
36:36That does not look right at all.
36:38It's so wet.
36:39Leslie, what kind of cakes are you making?
36:41Chocolate.
36:42Leslie's drawing from a wealth of experience.
36:44When we were kids, we used to go to the beach and collect rocks.
36:48And they had crystals in the rock.
36:50And in the sunlight, of course, we thought they were diamonds, didn't we?
36:53So I'm trying to incorporate a family favourite chocolate cake
36:56with happy memories, really.
36:59Isomalt will mimic the crystals of her childhood.
37:02Above, chocolate cups will allow the fondue
37:05to flow into an isomalt and chocolate pool.
37:08Melting moments, biscuits and profiteroles
37:10await their chocolatey fate.
37:13They was calling me Techy Les last night at dinner.
37:16Techy Les?
37:17Yeah.
37:18The melting moments, by virtue of the name,
37:20if your chocolate's warm, it doesn't just melt away, does it?
37:23When they're nice and cool, they do hold quite well.
37:25Don't make her nervous.
37:26I'm not, I'm just asking a question.
37:28Good luck, Techy Les.
37:32I'm going on to my perfect rolls now.
37:34I'm just cooking out the floury taste.
37:37While Lesley hopes her chances don't melt away.
37:40This is going to be Glenarris Chocolate Park.
37:42Ian's hoping to melt a special someone's heart.
37:45Don't tell anyone, but I'm planning on proposing to Derv at this place.
37:50I would never have applied for this if it wasn't for Derv.
37:53She's the most important person in my life.
37:55Irish cream chocolate fondue will cascade down a modelling chocolate tree-topped mountain
38:01into a pool made from a giant bourbon biscuit sandwich.
38:05More bourbons and honeycomb rocks will be on hand to dip.
38:08Well, I'm excited because you might be proposing to your girlfriend at this mountain of love.
38:13Yeah.
38:14So I was thinking, you need to practice this moment.
38:17Do you want to hold your wrist?
38:18Hold my wrist?
38:19I'm not holding that.
38:20You know what, Derv?
38:21Yeah?
38:22I've been thinking.
38:23It's been seven years.
38:24Oh, it has been.
38:25Seven wonderful years.
38:26Yeah.
38:27Dervla.
38:28Yes.
38:29Will you marry me?
38:30That's such a lovely ring.
38:31Yes, I will.
38:32Oh.
38:33Dervla, you are in for a treat.
38:36You are going to have the best engagement.
38:39This is not ideal for neatness.
38:42Once they're properly moulded...
38:44I've cut the sublin to wedges because it's easier to bake them rather than one large one.
38:48This is the dough for the graham crackers and I want to portion it out nicely.
38:52The biscuits can hit the heat.
38:54Hopefully they'll look all right.
38:57I'll check it at 16-ish minutes.
38:59So I'm literally going to bathe them like this on top of the glass bowl.
39:04I'm going in.
39:06Jasmine's chocolate bowls will be coated in milk and dark-tempered chocolate.
39:10Amaretto fondue will cascade from the top to the middle bowl while fruity financiers
39:15and chocolate brownies await dipping.
39:17A moulded chocolate treetop will provide additional height.
39:20I'm wearing chunky boots today so I have a bit more height.
39:24That's my secret.
39:26I slightly fear tall people.
39:28These are my profiterole boulders that will build the island that I'm making.
39:32Tom's legs are quite something, aren't they?
39:34Tom, have a quick glimpse of your legs.
39:37Woo!
39:38And she's not the only baker with half an eye on Tom.
39:40Let's talk about this rivalry between you and Tom.
39:42What are you talking about?
39:43He's got two handshakes he's had not.
39:45How can we change this up today?
39:47Is this going to blow their minds?
39:49It's a grand piano.
39:51It's about this high.
39:52With a stage, a biscuit.
39:54This is going to be amazing.
39:55Aaron's tempered chocolate grand piano will hold his sour cherry spiked chocolate fondue.
40:02Sable biscuits and five spice florentines will be primed for dipping.
40:06Do you play piano?
40:07No, but I wish I did.
40:08It's just the reason why I'm doing this.
40:10It's the closest to the other way I can get.
40:12We need some music to go with us.
40:14Maybe I'll sing.
40:15God promise it'll be good.
40:17I'll hold you to that.
40:18Good luck.
40:19Such a delicate biscuit.
40:21It's broken quite a few times.
40:22But that's not going to happen today.
40:24With so many components to make.
40:27We've just got to move.
40:28Success in this challenge.
40:30180.
40:32Night for the wee-wees.
40:33Might depend on how well the bakers.
40:35That's the brownies in.
40:36This is the financier mix.
40:37Can juggle.
40:38I don't know the science behind this.
40:40It just goes big.
40:42How long have we got left now?
40:44Bakers, you are halfway through.
40:47Time is flying here.
40:50So I'm just putting my financiers in.
40:53And there's little margin for error.
40:55I've got a crack.
40:56We've all got a crack.
40:58If anything does go awry.
41:00You've got to pull this out of the bag today.
41:02Remember, we've done this before.
41:03Last week, come on.
41:04And if someone else don't do very well.
41:07Oh no, don't say that.
41:09It does feel a bit dense, but...
41:11I'm only joking.
41:12I'm only joking.
41:13But if it does go wrong.
41:18There are some rough-looking tears on those.
41:20Yeah, to say I'm nervous about their judging of these is...
41:22Acura.
41:25Tom is making both chocolate profiteroles and eclairs,
41:28with Madeline's completing a trio of dipping treats.
41:31Moulded sea creatures will swim in a pistachio chocolate sea.
41:35You're making the actual ocean.
41:37My goodness, that sounds wonderful.
41:39And these creatures are going to be in the bottom of the sea.
41:42Yeah, I grew up watching 10,000 Leagues Under the Sea.
41:44So this is that kind of evil, alieny, squid, octopus monster.
41:49As Tom creates the dangers from the depths...
41:52Just such a mess.
41:55No!
41:56Natalia's more concerned with a threat from above.
41:59My inspiration is from the famous painting,
42:04The Last Day of Pompeii.
42:09Natalia's building Mount Vesuvius from puffed rice and chocolate cake.
42:13Lava red fondue will pour down the sea collecting amongst the ruins of Pompeii,
42:18where shoe and cake boulders wait to be dipped.
42:21Boom. Mount Vesuvius.
42:23So this is Channel 4 Lava.
42:26Oh, my. Help me.
42:28I'm so sorry.
42:29I'm having a panic attack.
42:30Such a mess.
42:32My gosh.
42:33I'm going to have to have a shower.
42:35It's just cold.
42:36You won't even believe what's down here.
42:37No!
42:40This is like an episode of Waters.
42:43I'm just smashing up my isomalt
42:45to make the crystals that are going in the front of the cake.
42:48All the bakers now have an epic build task ahead of them.
42:52It is like a labour to get it completely sealed,
42:54otherwise all of my fondue will just leak out.
42:57What is this?
42:59I'm just innocent.
43:00I can't possibly comment on what that looks like.
43:03I need to get all of these bowls covered in chocolate.
43:05How many times have we got?
43:07Bakers, you've got one hour left.
43:10It's looking less phallic.
43:12It's looking more tree stump.
43:13If loving chocolate is wrong,
43:15I don't want to be right, Noel.
43:17I don't want to be right.
43:20And for those hoping to demould...
43:21This one.
43:23A respectable fondue receptacle.
43:26A misstep now.
43:28Phew!
43:29There are some very small cracks we're not going to tell anyone about.
43:32Could be fatal.
43:36Oh, my God.
43:39Whoa!
43:40It's just detached itself and cracked massively.
43:43They haven't worked.
43:44I'll have to do them again.
43:45Nothing like a bit of pressure.
43:47How are you?
43:48You're doing well, your massages like this.
43:50I can always tell when things are not going that well,
43:52usually you turn up at the point.
43:53They send me in.
43:54Yeah.
43:55They work all the time at home.
43:56Is that how big your feet are?
43:58Tiny.
43:59I've only got the size three feet.
44:00No, you haven't.
44:01Yeah?
44:02Even at this late stage...
44:03My madeleines, they've not quite yet got the actual buns.
44:06Some items remain to be baked.
44:08These are the ones I'm actually going to dip in.
44:10Can I do my sauce?
44:12And the bakers mustn't forget the all-important fondue.
44:15I'm basically going to just make it like I'd make a ganache.
44:17Which must be smooth.
44:19This is getting a bit chaotic.
44:20There's too many things happening at once.
44:21Pour easily.
44:22I hope it's runny enough that it will drip down.
44:24And celebrate chocolate.
44:26Ice cream, cream and white chocolate.
44:29We're just Irish-ing it up here, aren't we?
44:31Lovely bakers, you have half an hour left.
44:34It's far too tall.
44:37Surgery.
44:38Is anyone feeling the stress?
44:40This is going to be so rough.
44:42Aaron, you're giving calm energy today.
44:44It's an internal implosion.
44:46Aren't we all having one?
44:48Timber!
44:49Well, Tom looks a bit stressed.
44:51Tom's hair's sort of gone out of control.
44:53I like it, though.
44:54I like that.
44:55It's so many things here, yeah?
45:01Look at this.
45:02So good!
45:04I am pleased how it's turned out.
45:06It's much better than when I did it at home.
45:08This is the hazelnut ganache.
45:10Oh, it's cracked.
45:12The sides are not sticking on very well.
45:16I get on that.
45:17Really bad.
45:18Yeah, same.
45:19I've not started assembling at all yet.
45:21Those colours actually look real sick.
45:25It looks amazing.
45:27How about you?
45:28Oh, God.
45:29I don't want to keep touching it.
45:30I'm just going to leave as is now.
45:34My hands are just not even working properly now.
45:36That cake has definitely come out a bit thinner than it did at home.
45:40Five minutes left, bakers.
45:42Five minutes.
45:44OK, we can do this, yeah.
45:46I'm just going to do this sauce now.
45:48Hazelnut liqueur.
45:50It's good.
45:51I'm happy.
45:52Oh!
45:57Oh, it's just broken.
45:59Hopefully this should just slide.
46:02How much time have we got?
46:03You have one minute left.
46:07At least I've done a hat.
46:09It looks absolutely terrible.
46:11It's an eruption.
46:13Oh, man, I'm going home after this.
46:16This is not an acceptable thing to serve here.
46:20Done.
46:22Bakers!
46:23Your time is up.
46:26Got it.
46:27Please step away from your chocolate fondues.
46:30That is absolutely incredible, mate.
46:33Looking at everyone else's, it seems like I took it in a wildly different direction than most people did.
46:38I've practised it so many times.
46:40The shoes just pop out.
46:41I can't believe that literally they were getting stuck.
46:46That was chaos, wasn't it?
46:47That was really stressful.
46:48Lie on the floor and look at the sky.
46:50The eight towering chocolate fondue displays will now be judged by Prue and Paul.
47:05Natalia, would you like to bring up your fondue showstopper?
47:11You want a hand?
47:12Yes, please.
47:13Hi.
47:15Ta-da-ta-ta!
47:18Natalia, can you tell us all about your chocolate fondue, please?
47:20This is my Mount Pesuvius, the last day of Pompeii.
47:31Straight away, I think it looks amazing.
47:32I think you've done a great job with the landscape.
47:35It's impressive.
47:36My sauce is raspberry and white chocolate.
47:41Oh, my God.
47:42Very good.
47:43So good.
47:44Yeah?
47:45That's great, though.
47:46It's a perfect picture.
47:48Let's see if we can get in there.
47:50So, it's a sponge with black cocoa powder and passion fruit and mango court.
47:58Lovely soft cake.
47:59It's a fantastic flavour.
48:01Wow.
48:03Sheet bun's good.
48:06The dip is delicious.
48:08The raspberry here is just the right level as well.
48:10It's delicious, Natalia.
48:11Thank you so much.
48:12Well done.
48:13Well done, Natalia.
48:14Thank you so much.
48:22Construction is really solid, isn't it?
48:24Yeah, it is.
48:25It's very good.
48:26We have a white chocolate pistachio with a touch of cardamom dipping sauce.
48:30Oh, that's very good.
48:31Look.
48:32Oh, look, he's coming up.
48:33Did you know he would do that?
48:34Yeah.
48:37We believe you.
48:38Let's have a little dip.
48:39So, we've got some lemon madeleines there.
48:41They've not got that perfect hump.
48:43And these little profit rolls are filled with...
48:46The raspberry and hazelnut crempette.
48:48The filling overwhelms the fondue.
48:50It's not unpleasant.
48:51It's delicious.
48:52It works really well.
48:53Glad to have tasted the fondue.
48:54Thank you, Tom.
48:55Thank you very much.
49:01I think it looks amazing.
49:02Will this work when we're going?
49:04I have no idea.
49:06It looks good.
49:07Oh, yes.
49:08Go on, Paul.
49:09Oh.
49:10Hooray.
49:11It's not going to go in the bowl.
49:12It is, it is, it is.
49:13There's a little bit of engineering there which needed tweaking.
49:15Yeah.
49:16Rice.
49:17We've got melting moment biscuits with dark chocolate.
49:20Simple, but effective.
49:21Perfitter rolls with a Irish cream filling.
49:23The liqueur inside with the cream, it makes it quite a grown-up fondue.
49:27Chocolate cake with a chocolate frosting.
49:29Quite dry, the cake.
49:30And the buttercream is gritty.
49:31OK.
49:32But your profit rolls and the biscuits are perfect.
49:33Thank you very much, Leslie.
49:54I love the look of this piano.
49:55It is incredible.
49:56I think what you've done is very special.
49:59Really shiny.
50:00It's beautiful.
50:01The sauce is a cherry chocolate sauce.
50:03Florentine's are Chinese five spice and it's like sesame.
50:07I've never tasted a Florentine like that.
50:09What is really good about it is it's not too sweet.
50:12The violins are a cocoa salad biscuit with orange.
50:16That's a beautiful chocolate biscuit.
50:18It's light, buttery and I do think the fondue has got a lovely kick to it as well.
50:22Thank you very much.
50:28It looks like something straight out of Lord of the Rings.
50:33There it goes.
50:34Yay.
50:35Very good.
50:36Looks amazing.
50:37It's really clever.
50:38There are bourbon biscuits stepping stones and there's a white chocolate coffee ganache in the middle.
50:44Yeah lovely little biscuits.
50:45Very nice ganache in the middle.
50:46And there's chocolate coated honeycomb rocks.
50:49I think it's lovely.
50:50The liqueur in there is punchy and it carries through to the chocolate and the honeycomb as well.
50:55Thank you Ian.
50:56Thank you very much guys.
50:57It looks really impressive.
51:03It's very jasmine.
51:04It's an amaretto chocolate sauce and then the financiers, half of them have pear in them, half of them have a raspberry in them and then a chocolate brownie.
51:14I'll try one of the financiers first.
51:17That's the pear one.
51:18First it just tastes like a financier and then suddenly there's this little explosion of pear.
51:23Let's try the little brownie.
51:25They've got white chocolate chunks in them.
51:27Nice and crunchy, soft and gary on the inside but it's just full of flavour.
51:32Oh yes.
51:33I love the biscuits, really crunchy.
51:35Honestly Jasmine that's a really excellent display, looks lovely, everything tastes wonderful, the texture's right.
51:42On your way in.
51:43Oh my goodness.
51:44Oh!
51:49Got a handshake.
51:58I think the tempering of your chocolate is exceptional.
52:01It's so shiny.
52:02It's a shame it's broken apart quite a bit.
52:06Great consistency.
52:07And these are?
52:08It's Saviardi biscuits and hazelnut liqueur and a hazelnut chocolate sauce.
52:13Needs a longer bake, it's a bit soggy underneath.
52:15There you go Prue.
52:16They are chocolate and almond flavour biscuits.
52:19I think the biscuit's delicious.
52:21Really nice.
52:22Really good.
52:23Oh I see.
52:24Wow.
52:25Wow.
52:26It's a chocolate and hazelnut.
52:27Tell me so.
52:29Mmm.
52:30That's delicious.
52:31It is a shame because I know you wanted to push this and show us what you could do.
52:35You got half way there and just ran out of time.
52:38Yeah.
52:39I'm impressed with the saucepan because it's very fine, very thin.
52:48The dipping sauce is a roasted pistachio white chocolate sauce.
52:53And you have churros that are slightly dusted in some icing sugar.
52:56They've over fried them.
52:58Mmm.
52:59Let's try the...
53:00It's a graham cracker.
53:04They're a bit hard.
53:05The actual dip is nice.
53:07I just want to see what this cake is like.
53:10Wow.
53:11Okay.
53:12It's a pistachio genois with roasted pistachio and white chocolate ganache.
53:16It's bone dry.
53:17And I really don't like the flavour.
53:19Overall, a bit disappointing.
53:21Thanks.
53:22Thanks too.
53:23Show stuffers like that just make you feel a bit out of your depth.
53:26A little bit.
53:27No-one else has really been as dodged as me.
53:29I'm, like, surviving.
53:31Doing simple things and doing them well is really paying off.
53:35It looks great.
53:37I always feel like I'm very, very close, but then never quite nail it.
53:46How many handshakes have you had now?
53:48Two this week.
53:49Two this week.
53:50I can't believe this.
53:51I know, it's going to stop.
53:52I think Jasmine did a great job.
53:53I thought that was spectacular.
53:54Yeah.
53:55It was quite adult, wasn't it?
53:56Yeah.
53:57Her and Tom, actually.
53:58Tom's did a great job as well.
53:59Aaron is another one.
54:00His piano was just amazing.
54:02And those sablƩ biscuits were delicious.
54:04He must be in line for Starbaker, surely, because he's had a good week altogether.
54:08I agree.
54:09I think Aaron is in line for Starbaker.
54:10I'd say Tom is there again, and I would say Jasmine is there again.
54:13And Jasmine again.
54:14I know you said he was disappointed by Toby's.
54:16The cake had no flavour.
54:17It was quite dry.
54:18Is he in trouble overall?
54:19Yes.
54:20And in the same breath, and Eddie's had a terrible week.
54:23There were issues with the books.
54:24There were issues with the shoes.
54:25She needed to do tremendously well to save herself, and she needed Toby to do badly.
54:31Yeah.
54:32Have you enjoyed chocolate week?
54:33I have enjoyed chocolate week.
54:34It's my favourite week.
54:36Did you know I'm 90% chocolate?
54:3810% getter.
54:39I used to be the Milky Bar kid when I was little, yeah.
54:41Did you?
54:42I thought you still was.
54:43I did ask them to do something.
54:44I thought you did.
54:45I thought you were not good.
54:46I thought you were good then.
54:47I thought you were good then.
54:48I thought I was great.
54:49But what did you do, and I thought I was good.
54:50Don't you think it would be good then?
54:51I thought you were good, but you were good.
54:52And I thought I would be good.
54:53And it was fun, and the way that people were good.
54:54Well done bakers.
54:55You survived chocolate week.
54:56It was amazing.
54:57And luckily I've got the great job this week of announcing which one of you is this week's
55:03Starbaker.
55:04The Starbaker this week is...
55:06Aaron.
55:08Aaron.
55:10Oh, my God!
55:12Yes!
55:14Oh, my God!
55:16Oh, my God!
55:18Well done.
55:20Sadly, I've got the horrible job of sending someone home today.
55:24The baker leaving the tent today is...
55:32...beautiful Nadia.
55:34Oh, Nadia.
55:36Oh, Bob!
55:38My daughter said, Mum, you're good at baking.
55:40You should go on that.
55:42And I didn't think anything of it. I just did it.
55:44It wasn't your best day.
55:46Have you had a good time?
55:48I've had the best time. I've made some amazing friends.
55:50It's been unreal.
55:52Thanks, Phil!
55:54I'm so sorry, darling.
55:56I'm so sad to see Nadia go.
55:58She just didn't quite do enough to save herself.
56:02Oh, God, that piano was...
56:04Good.
56:05It's been amazing.
56:10I am elated.
56:12Get used to this star baker feeling.
56:14It feels nice!
56:18The secret to win Bake Off is about consistency.
56:22And Aaron was the most consistent over the three challenges.
56:24I saw the piano.
56:26His piano is one of the best things I've seen in chocolate for a long time.
56:30My gosh.
56:32Yeah, I feel like I dodged some bullets.
56:34Before today were, don't we need to practice too much for next week?
56:37But, oh, yeah, head down time.
56:40Next time, it's pastry week.
56:44Make that pastry flakier than my ex.
56:46With a perilous plait in the signature.
56:48It's freaking real.
56:50A picnic classic in the technical.
56:53I feel sneaky to hide an egg in a pie.
56:55What?
56:56And a stunning sculpted showstopper.
56:58This feels like the most intense thing I've ever done in my life.
57:00Building precarious pastry pressure.
57:02It's broken.
57:04What do you fear most in the world, Tom?
57:06Structural pastry.
57:07Structural pastry and poor Hollywood.
57:09Are you a star baker in the making?
57:12If you'd like to apply for the next series of Bake Off,
57:15visit channel4.com forward slash take part.
57:30For more than 45 minutes.
57:31Is as awesome.
57:32At that time, fair.
57:43I'll give you happy.
57:45Now ya go.
57:47I'm
57:52Bye.
57:53Bye!
57:57Bye!
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