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00:00Jasmine landed a new handshake Toby got a regular one and the ultimate accolade
00:08the star baker is Toby I can't believe it I hope I can keep it up Ian's flavors
00:15don't like the coffee and I don't like the chocolate really put him in the
00:18firing line but it was Leslie this is the bake-off when we are looking for
00:22good meringues whose time in the tent was up I'm halfway and I'm very proud of
00:27myself this time it's dessert week in the quarterfinals now that's a panic with a
00:35scorched signature Oh a steamy technical and a towering twist of an English
00:42classic can't afford for it to fall over who will soar into the semifinals time
00:47is ticking away that was quite philosophical this is the big moment
00:57I'm excited for quarterfinals it's like the finals but like not as important so no it's not the
01:21finals but divided by four yeah it's the quarterfinals that's pretty mad it's great
01:29what achievement you've got this come on it's so mad to think that there's just
01:34five of us left here and also such like amazing group of five people the other
01:42seven were rubbish I don't think I've given myself time to think about the fact that I'm
01:49actually in the quarterfinals like I'm kind of speechless I did not think I would make it past the
01:56first couple of weeks so the fact that I'm here is either a miracle or I'm actually decent at begging
02:02dessert week practice has been indulgent I think I've gained weight this week but I feel jolly
02:09oh welcome back to the temp bakers it's dessert week this is what bake up is all about feel dessert
02:19week signature challenge the judges would like you to make a highly decorated Basque style cheesecake
02:27this cheesecake characterized with a burnished top and a silky smooth creamy center originated from
02:33the Basque region in Spain around the early 90s in the early 90s we were working on Britpop and they
02:41were working on burning cheesecakes the judges would like your delicious take on this modern classic you
02:48have two and a half hours on your marks get set back okay I actually love Basque cheesecake but putting
02:58one together in two and a half hours it's really tricky I told my mom and she was like oh Basque
03:03cheesecake they're the best Basque cheesecake is very different from a New York cheesecake which is quite
03:11heavy this is as light as anything it's like a cross between a very rich set custard and a very light
03:19sponge cake I've never actually properly had a Basque cheesecake I mean I know the general concept of
03:25it just egg sugar cream cheese all that a bus style cheesecake is all about burnt or the browning of the
03:31top and sides it's normally been baked in an oven that's quite high so it ends up being almost jelly like
03:36when it comes out the oven and that's what we want but if you want to bake it it's too liquid as you
03:41bring it out and try and release it it will just split and fall apart it's getting serious now isn't it
03:46it is getting serious to be there you'd never crumble you're like good little pun there from me
03:50ultimately I'm looking for an absolutely delicious cheesecake we're right down to the last five bakers
03:56they should be able to do this morning Jasmine hello Jasmine hi Jasmine so Jasmine you are now
04:03carrying the flag for the women got to stay in there for the girls representing vibes no pressure
04:08no pressure whatsoever tell us all about your Basque cheesecakes I'm going to be doing a lime cheesecake
04:14and I'm going to have some passion fruit mascarpone curdi cream on top and then some fresh mango on
04:20top of that you like your passion fruit don't you I love passion fruit you've been using it quite a few
04:24times I know I can't get away from it last woman standing Jasmine will decorate her lime infused cheesecake
04:31with candied lime peel mint leaves and sliced mango which she'll shape into a rose these are my
04:38favorite summer flavors and when it's 30 degrees outside all I want is mango and passion fruit makes
04:42me feel like I'm somewhere exotic and she's not the only Baker using exotic flavors in the pan at the
04:48moment I've got the pulp from 12 passion fruits doing passion fruit because I'm passionate about putting
04:55the fruit in my base hello Toby we want to know about your busk cheesecake so I'm doing a passion fruit
05:03and white chocolate busk cheesecake I'm going to do a 50 50 split on the batter and I'm going to add
05:08white chocolate ganache to half and passion fruit jam to the other half lovely tempered chocolate passion
05:15fruit shells will sit on top of Toby's marbled cheesecake he'll zigzag whipped white chocolate ganache
05:21and plans a final flourish of crispy sage leaves tell me how do you feel coming into this week based
05:27on last week do you know I think I've felt more confident practicing in the build-up to the week
05:32it seems calm well being star baker well it's a good feeling good luck thanks very much thank you
05:38thank you I got you a star baker yeah that's me one week and one week only to secure their place in
05:45the semi-finals got the jam got the lemon got the sage the bakers must impress with beautifully balanced
05:51flavors orange zest and vanilla very tasty too strong and they'll overwhelm the cheesecake I'm
05:59gonna put so much vanilla in and I've grated the zest of eight limes too weak and they'll taste bland orange
06:07extract orange zest and a little bit of orange food coloring as well are you doing citrus business
06:13citrus business everyone's doing citrus business they're doing orange orange everything and
06:18cardamom I actually don't like my cheesecake either you don't like it no I don't really like cardamom and
06:23orange do you like baking no not really not at this point do you like me I love you no Ian may not be
06:31a fan but he's still hoping to impress with his Christmas box cheesecake festively decorated with
06:37candied oranges orange curd mascarpone cream and cardamom twioles and just sort of make it look a
06:43bit Christmassy but not covering up the burn not covering up the burn are you confident you know
06:48what I had my last day of practice went really well so everyone around you was patting you on the back
06:52yeah good not here look unless you want to pat me on the back I would love that I think I need it
06:58right now well me yeah oh do you want to pat on the back oh you would oh you would pat well done mate
07:02yeah good luck oh I really needed that man thank you good luck yeah right I just need to get this
07:08on here oh that orange is way too strong damn it oh well it'll be fine whilst Ian plans to dazzle
07:14the judges of his bright orange cheesecake today is all about black through and through Tom is toning
07:21it down I feel like they're gonna look at it and go that doesn't look appetizing morning Tom morning
07:26guys how are we doing so I'm taking burn to the absolute extreme and I'm doing a black sesame
07:31cheesecake that will be black and the sesame flavor is in the in the cheesecake it's okay I mean I must say
07:38that I'm not quite sure that it sounds wonderful but we'll see okay hoping it tastes wonderful Tom's
07:46Onyx offering will have a black chocolate lemon on top which when cracked will lose a bright lemon curd
07:52his only color deviation there's black everywhere there's black everywhere let it be Tom you're in
07:59the quarterfinal I know quarterfinal feels more intense because there's just five of you it's quieter
08:05it's less fun it's less fun what you want about it's less fun I'm here Bob you guys help make this
08:09whole thing a little bit lighter and easier yeah otherwise if it's just brew and pour dry
08:13all right one in the oven first one in the oven ah I'm going in it needs to bake for 45 minutes and
08:22then it needs to chill almost fully this is going in with their cheesecakes in the oven I'm at 200 I'll
08:30just temperature the middle keep time checking the middle and then yeah but it's getting hot so I need to
08:34hurry up and temper some chocolate now attention turns to the toppings I'm making a sake plum gel plums
08:41they remind me of my granddad I just remember him always eating them when I was younger God bless Bernard
08:46in a tribute to his beloved granddad Aaron's topping his vanilla and nutmeg flavored cheesecake with plum
08:55slices a sake plum syrup and dark chocolate curls I love a plum it's like a peach though it's hard to get a good
09:04one sometimes what if you get a real juicy plum do you like a soft plum or a hard plum it's gonna be
09:12just in the middle on it yeah if they're too soft they go a bit tasteless if they're too hard no good
09:17sharp no one wants a sharp plum in their mouth very true but you do want a succulent plum don't you
09:22yes if you get your mouth around bakers you are halfway through it's a quickie shall we have a quickie
09:32I'm just gonna check my cheesecake to achieve the burnt top and wobbly center that the judges are
09:39looking for the bakers oven strategy is key great so now I've just turned down the oven to 200 so it's
09:44got that first blast to start setting that outside baked too high for too long and their cheesecake will
09:50curdle and crack I'd love to have my cheesecake out of the oven right now but that's not happening too
09:55low and it won't caramelize or set it's not browning at all I don't know why is your cheesecake browning
10:03no no that's not either it's yours normally by this point yeah same should we whack it up I put my
10:10other 230 yeah I might do that as well all right I need to start an orange curd now you're very limited
10:19with this because you don't want to cover up the top too much these are just my black chocolate lemons
10:25just trying to get this chocolate as dark as possible so that it matches the color of the cheesecake the
10:29cups are purple tempered white chocolate fruits need to be filled with white chocolate ganache is
10:35gonna be good I'm gonna save some of this curd because I don't know why just in case the contingency
10:41curd oh my gosh just split it it's like white chocolate butter my white chocolate cream looks
10:49like it's splitting but it was on a desert island it's not surviving babes but it tastes amazing it tastes
10:55really good so good I drink that like a milkshake it tastes great hmm it doesn't feel curdled in your
11:02mouth at all does it but it just looks just do that but better oh cheers do that elevate got it got
11:10it now I know what I need to do thank you okay we're done come a night actually maybe another minute
11:18maybe another minute nice and cracked and burnt and delish I'm gonna get that in the freezer to
11:25just start chilling down I think it can take another five oh this is rising like mad wow look at that
11:32shall I grill it quickly to burn it I don't know do you know what I'm not gonna it looks so much more
11:39it's got a wobble yeah it's tickling off to me I think that'll be fine I'm literally shaking oh my
11:51gosh we have a cheesecake and it stands oh she's big she's got a good rise thank God that took forever
11:58there we go bakers you have half an hour left are you wiping your rubber gloves you like you've killed
12:09someone and you're cutting them up so the police don't find the body imagine if we saw Paul's shoe
12:15in his proving drug orange curd punchy this is what I'm gonna hide the lemon curd in on the top of
12:25the cheesecake so it should be a nice little surprise whilst most of the bakers crack on with their
12:30decorative elements what peel are you doing I'm doing lime orange hmm I love orange candy peel Toby's
12:36still having issues with his whipped ganache oh forgot about that and curdled it oh gosh this
12:43is so stressful third time lucky oh these oranges look cool I'm really happy with my little twisted
12:49candy peel I think it will look cute on top you love a bit of lime don't you I love lime do you like
12:54margaritas I love a mojito problem with mojitos you can drink about 17 then the next day you go I'm
12:59blind I think it's split again how long do we have bakers you've got 15 minutes left 15 minutes is
13:09not a good amount of time let's see what happens bass cheesecakes are not designed to be de-molded
13:14there's a reason in Spain they serve them in the paper you've got the burnt bottom so I'm happy
13:21I just don't want to feed the judges paper slightly terrified I need to get this somehow off of here
13:28don't like this don't like this can someone lift off the bottom please please please can someone lift
13:35the bottom uh I don't think anyone can Toby could you give me a hand for one second pull that wrapper
13:41away where here that one yep yep damn it split oh dear there's a one thing I didn't want to happen
13:53going again third try on the whipped white chocolate in here is sake plum gel you want it to be quite
13:59tart because the cheesecake is quite sweet but I don't want it to be don't want it to be a bit like
14:04making a little flower out of mango oh I'm not really gonna be able to think about this too much I
14:10think I'm just gonna have to do it I can still pull it back and cover the splits all I gotta do
14:13is plop a lemon on top how hard can it be how much time left bakers you've only got one minute
14:17left don't panic now panic oh goodness me I'm stressed blackberries bit of mint the candid
14:25oranges turned out pretty good hopefully you won't see the splits oh my god my hands are shaking so
14:29much okay oh crispy sage leaves just a little bit of this mascarpone on the top bit of lime zest
14:37passion fruit maybe chocolate curls bakers your time is up please step away from your basque cheesecakes
14:46okay we're done can't say it doesn't look burnt smashed it mate thanks I split my ganache twice okay
14:56bakers you can step outside take your plums with you well done kids you can do no more the top of
15:02mine split open whenever I was unmolding it the Baker's burnt basque cheesecakes now face the judgment
15:15of Paul and Prue hello Jasmine hello very pretty does it very pretty stuck a little around the edge yeah it's
15:28caught a little bit there isn't it but it's nicely brown proper burnt I worked for that let's see what it tastes
15:36like it is very delicious and I like the texture you've got zest in there as well quite a lot and
15:45it really carries the flavor through I think you've done a great job with that because it's quite cooling
15:49as well with the passion fruit curd cream it's delicious and it works well with the interior overall
15:54very nice I'm trying not to eat I'd like to just get stuck in and finish it thank you Jasmine thank you
16:06it looks great very neat love the chocolate work on the top if it was in a window of a pastry shop
16:11it would attract your eye that's what I like to hear very good hopefully it tastes good well let's
16:17hope so is as smooth as anything it's just set but it's holding perfect jelly wobble it's been baked
16:27really well you've got the lovely plum sitting on the top which gives a little bit of sweetness
16:30as well but you need that sour cream so together it's quite refreshing eat you've done a great job
16:36with that it's lovely thank you so much well I must say it looks as if it's perfectly baked well done see
16:52but it tastes like that is rich very rich very delicious needs more citrus it's I'm getting it
17:04from the top obviously I'm getting I'm getting the curd from the top but inside I'm not getting it
17:08it's just not punchy enough and I eat one of your little please please do numbers here
17:13it's lovely that's the sort of thing you want inside you want the cream and then the zest as
17:21well thank you thank you
17:23hello Tom hello when you described it I thought that's not going to look attractive yeah but you
17:39always surprise us Tom the golf cheese it's definitely up your street isn't it I mean I
17:47don't know whether I find it attractive of course you do right give it a whack oh look at that look at
17:55that well you need the lemon curd the sesame flavor is there it's not overwhelming at all it's a very
18:07very very much a back note because you could argue there is very little flavor in that I think it's
18:13more exciting to look at yeah than it is to eat thank you guys I think it's genius thanks mate
18:21I like the candied orange they look properly candied yeah yeah the bright yellow round is that that's the
18:35orange that's just from the orange or is that correct no there's a little bit of a coloring
18:39there's coloring a little bit you've got a lot of zest in there don't you I think it's a bit too much
18:50it's almost on the bitter side it's like you are great in a way and sort of most of the pith and not
18:55much of the zest but I like the texture and it's got a wobble I think overall the bake is good I love the
19:01decoration I don't think you needed that yellow coloring to be honest I think you could have just
19:06stuck to the orange slices looking simpler thank you thank you these two are taking the piss
19:14I just put way too much orange into that at this point you can't really afford to have negative
19:21comments I'm gonna hope I do well in the technical pretty happy with that passion fruit cups as well
19:25on the top great prudent in one as well chucked it back that feedback felt quite brutal I'm not gonna
19:32lie it feels like I missed their expectations in terms of what it should have tasted like we'll draw
19:36a line under that bake move on to the technical and just focus on that now while the bakers could
19:48prepare for their basque cheesecakes they have no idea what awaits in their next challenge
19:53bakers it's time for your technical and this one has been set by the Duchess of desserts herself
20:02Prue Prue any powerful words of wisdom or advice yes for this challenge time is really tight you'll
20:10have to do a lot of multitasking and I'd advise that you read the recipe first there you go okay as
20:18ever this challenge is judge blind so Paul and Prue see you later vamonos for your technical challenge
20:26the judges would love you to make six gluten-free orange upside-down puddings your puddings should
20:34consist of moist fragrant orange and cardamom sponge topped with caramelized orange and served
20:42alongside a delicious silky smooth creme anglaise you've got one and a half hours on your mark get
20:49set
20:49bye
20:50steamed puddings I've never steamed a pudding before bad stuff I've made orange and cardamom stuff haven't
20:59made orange cardamom pudding it should be fun I think I know what I'm doing there's a lot of
21:04instructions I'm trying to take it all in a lot of multitasking and I don't do great with multitasking
21:09because my hair goes everywhere orange and cardamom puddings proper old-school I think this is a great
21:14challenge I think it's a tricky challenge because you haven't given them the bake times no we haven't
21:19their biggest problem is going to be getting the bake right they're steaming these sitting in a
21:24bain-marie and it's really important to get that water level at the right height because if it's just at
21:30the bottom it won't cook the top on the other hand if it's too full it'll be like it was at school
21:36stodgy and wet shall we beautifully baked it's moist and it's a real proper crumb the intensity of
21:44that orange blended with the ground almonds I love this this is so good just the right level of cardamom
21:50not too sure whether I'm eating a cardamom or a bug for the syrup make a wet caramel using 30
21:58grams of cast sugar I want it to be a nice deep color so you get the flavor but not too deep that
22:03it's burnt one more second that looks all right so pour in the boiling water I'm going in add sugar and
22:15bring it to a golden syrup consistency you alright Toby how's it going do you like puddings I do love
22:21a pudding actually when I was younger are you always used to have little pots of steamed pudding
22:25that you have in the microwave me too one minute yeah they're so easy to cook so I mean who would do
22:29this I wonder what would happen if you just went I'm not doing it yeah maybe I could put my feet up
22:33yeah this is smelling delicious add some syrup into each of the prepared pudding molds reserving the
22:41rest in a pan non-specific about measurements so I'm going to assume that we don't need too much
22:46eggs otherwise we could make my sponge wet how much you filling I'm gonna put a little bit more
22:51syrup in there slice and prepare the branches and place one in each mold so a nice little cookie cutter
22:57that is perfect I'm keeping the skin my orange it'll be fine he says before he inadvertently
23:06messes it up if I can get that over there how much you can have all six of these puddings okay
23:13oh let me have a go
23:16just stop walk away how do you feel about that she just beat you at your own game in one unbelievable I
23:26think it's the angle so make the sponge using the orange puree and then pour into the mold butter
23:32and sugar are in there now so that's just gonna get period that's the plan come on get on with it I
23:39want it to be as smooth as possible a velvety puree will give their gluten-free creations a deliciously
23:46moist texture put it in the big blender and I'm putting on the wee blender yes getting there but
23:52if the oranges have been boiled too far they'll release excess juice increasing the risk of a
23:58soggy sponge that's perfect I thought I would get more puree through it's just juice fried almonds
24:04still freezing flour and I'm gonna put a teaspoon of cardamom in I put three quarters of a teaspoon in
24:12there it's super punchy like you have to be so careful with it two large eggs that looks quite pale
24:18and fluffy and now I'm gonna add this puree this is quite wet butter it's done now I'm going to ladle I
24:26need to work very very quickly 55 in this so do the same for all of them what I've done the
24:34calculations really wrong with a neck cover with paper and foil this is about not letting it ever
24:42get too much aggressive heat and keep the steaming anyone good at knots how's my not firing not very
24:48good I need to move quickly oh god the shaky hands bakers you are halfway through but how much for
24:58Bain Marie do we do hi I'm not high I'm just gonna do it not all the way up but just like relatively
25:04high and what I need is a little bit more boiling water overfill their Bain Marie and water could flood
25:12the tins as they bake ruining the puddings I'm gonna do enough to get close to the bottom but not touch
25:18the bottom I feel like that's the right thing to do underfill and the batter won't steam leaving their
25:25sponges raw I'm going to go just to the bottom I'm feeling if I go any higher I'll be boiling them I
25:32need to go in I need a good one great they're in the oven I'm gonna give them
25:42close to 40 minutes I'd want to cook the orange for like an hour but alas we don't have the time
25:46sadly meanwhile squeeze the juice of the orange ends into the remaining syrup and flavor with
25:54cardamom reduced to a pouring syrup consistency this is first time using cardamom forever and
25:59I've used it twice in one day there's half a teaspoon's worth so I'm just gonna reduce this
26:03syrup down do a wee bit next is make the creme anglais vanilla pod whole milk double cream that can go on
26:09just to warm you crack an egg really well I think you're cracking three medium eggs beat those up
26:19with the sugar night as heated up I'm going to carefully pour it into my egg yolks I'm gonna
26:25pop it back on until the heat and try and thicken up a good wee bit to achieve creme anglaise with a
26:31silky smooth texture it requires gentle heating and constant stirring it's very thin do I keep
26:38going I like us that you can stand a spoon in I'm gonna cook it off a little bit more take their eye off
26:44the ball for a second then it will split and become lumpy oh my god oh my god I totally forgot about my
26:51custard well it looks like we might have got away with it but let's see that's what I mean about I'm not
26:55good at multitasking bakers you have 15 minutes left 15 flipping Nora I don't know I have no idea what
27:07they're done oven drama I've put my oven up to 170 and I think I'm basically gonna leave them in for
27:13as long as I can just gonna do the test where you cover the back of a spoon that's nice I'm glad I caught
27:18that one oh it's got a lumpy bottom I think that's overcooked I'm also overcooked I'm gonna blend it
27:25because it's done I'm gonna tweak this syrup though I could do with more cardinal I'm just gonna save
27:32this syrup so it's not what tons of bits in it oh no and I think that's running I'm gonna stop that
27:37now so I've done everything I really want to take them out but it was quite a wet sponge much rather be
27:42overbaked than underbaked the risk is can we then get it up in time how much time you left
27:47bakers you have five minutes left oh this is so nervy it's coming out oh it's hot
27:54all right it's coming out I'm just gonna do it all right skizzers need to work out how I'm gonna turn
28:05them out a little bit of force they are literally wet it's so hot okay not mad at that bakers you've
28:16got one minute left I need to move on blow torch to caramelize the orange slices
28:21flipping hey it's caramelized that's not looking caramelly I think these look good not great then coat
28:32put the pudding in syrup and serve I'll start over it damn it these are too thick I know it's sinking oh
28:40I have a tiny spatula bakers your time is up please bring your puddings down to the gingham table and place them
28:53behind your photographs oh mate those look flawless I can't wait to smash one of those bad boys
29:00it's judgment time for the bakers gluten-free orange and cardamom puddings Paul and Prue are looking for
29:11six flawlessly steamed sponges crowned with a shiny syrup caramelized oranges served with a silky creme on
29:20glaze start with this one they do look a bit tatty the caramelization of the orange I mean it's broken
29:28up a bit hasn't it but it is there the sponge looks a bit rough doesn't it it looks under steamed
29:32how's the flavor nice orange comes through nicely the problem is it's quite raw that in the middle yeah
29:38I must say the creme on glaze is lovely it's just good these look a bit neater I think the syrup could
29:45have been a little thicker gain a little understeed it's a bit soggy there down the bottom yeah the
29:51flavor is good again and I think it's quite attractive let's have a look at this that's not
29:56bad yeah I quite like the top yeah I do too yes that has been neatly done nicely blowtorched some are
30:03higher than others I think it's just more mixture went into that yeah have a look at this one oh that's
30:08better better better better orange comes through really nicely that is really nice and it's good
30:15creme on this absolutely now I quite like the look of these mm-hmm and because that syrup is thick
30:21enough it's sitting there shiny and nice like the oranges on the top the oranges look really nice but
30:27it's not so nice to eat the rind yeah I do quite like that sponge it's slightly underdone but it's pretty
30:33good when I custard I like the Spanish it just needed to take the path yeah take with it moving
30:41on got the streaks from the syrup on the top very attractive nice height what is this little bit of
30:46torching it's a little runny oh yeah look at that nicely steamed yeah cracking flavor hmm nice deep
30:56flavor hmm overall I think that's decent flavors good it's intense I like the custard did a good job
31:02interesting the judges will now rank the orange and cardamom puddings from last that was good
31:08slightly undervaped but not as much as these two to first place right in fifth place we have this one
31:15Aaron it was just under baked not in the oven long enough either that or the water not hot enough
31:21fourth spot we have this one who's is this jasmine's very damp inside all the way through it and that's
31:28the big issue and in third place we have this one who's that Toby it's really quite good properly
31:35steamed in second place we have this one you needed to take the pith off but otherwise you managed to get
31:44it baked sorry about the pith which means Tom these are pretty well faultless little steamed puddings
31:55they're as neat as a pin you've got a thick enough syrup depth of flavor very good thank you so much
32:01I'm so happy because the best I've ever done is fourth so to come first in a technical that is more than
32:06I could have asked for that said it really means nothing because I did not smash that signature and
32:11it's all to play for tomorrow this morning I gave them too much pith and this afternoon I've given
32:18them too much pith so I've just I've taken the path today Aaron and I like did really well this morning
32:23in the signature and then like in the technical we both came like bottom two so we've like completely
32:29swapped so I feel like it all rests on tomorrow yeah
32:35and then there were five I mean they're doing really well aren't they there's a bit of movement
32:50this week Tom's is quite impressive looking but unfortunately that was style and substance I
32:55thought it was really beautifully executed unfortunately it didn't taste great I do
33:00think that Ian struggled a little bit with his flavor as well he put so much orange in so he
33:04became bitter what makes it difficult is that Ian and Tom came first and second in the technical I
33:12know I do think the only person in a decent position is Toby oh good because he's been the
33:17most consistent it's getting to the point now where it could literally be any of the bakers who are
33:22leaving well it's definitely going to be one of them hello bakers welcome back to the tent it's time
33:36for your showstopper and your last dessert week challenge now after this unfortunately one of
33:43you are going to have to desert us that's actually quite sad isn't it yeah for your showstopper challenge
33:50the judges would love you to make a sensational celebratory freestanding trifle the judges are
34:00looking for a elegant and sophisticated multi-layer dessert inspired by the classic trifle which consists
34:08of a jelly custard and baked element now the judges will be looking for something bold and highly
34:15elaborate much like themselves you got four and a half hours on your marks get set
34:21trifle the most trifling of desserts is the trifle whoa no we lost an egg yolk let's keep our work
34:33station nice and tidy today after black gate yesterday you don't need more of that today's
34:39showstopper challenge is my favorite pudding of all time which is a good old English trifle this is a
34:45freestanding trifle now a freestanding trifle is all about setting it's about the setting of the jelly
34:51it's about the sponge being robust enough to be able to carry all that weight as we all know a trifle
34:57is delicious because it's kind of sloppy and wet and lovely that does not line up all that well with
35:01making a freestanding trifle it's going to be really tempting to put gelatin into the custard extra
35:07gelatin into the jelly because you want it to stand rigidly I have bloomed an absolute ton of gelatin
35:14too much gelatin it'll be like rubber too little gelatin it's gonna split and fall apart almost double
35:21the quantity of gelatin that you would normally use can't afford for it to fall over but for me it's all
35:27about color vibrancy and flavor picking a couple of hero flavors running that through all the layers
35:32and making everything just work together as one just want to make sure it's punchy and delicious you
35:37know we are looking for four bakers to go through to the semi-final next week and we do have five very
35:42good bakers this is going to be tricky judging morning Tom morning hello Tom Tom tell us about your
35:49trifle so on holiday my mum made us this just amazing dessert every night we're in Greece and it's
35:54literally just figs toasted almonds honey and Greek yogurt and that's it so I'm just trying to take
36:00those flavors and just level them up into a very wobbly trifle hoping to win back the judges Tom's
36:06trifle will feature layers of almond sponge soaked in creme de fig and Greek yogurt musseline topped with
36:13a decorative jelly olive branch well I like the sound of this this is going to be unusual I do trust your
36:18flavor combinations your flavor levels I've questioned recently I think that that is probably after yesterday
36:24feedback my one small concern thank you good luck and Tom's not the only baker celebrating a family
36:31favorite I'm making a classic sherry trifle with a bit of a twist I'm using elderflower but this is
36:38based on my nanny mo's sherry trifle that she makes for Christmas every year a tribute to his nanny
36:44mo's famous Christmas trifle Toby's layering sherry soaked sponges with strawberry jam and vanilla custard
36:51wrapped in a decorative festive collar it will be topped with an elderflower jelly poncettia dome
36:57is it a boozy trifle yes yeah so yes bro I am too grandma let's all get to one key on trifle come on trifle
37:06has to have booze in it yeah no but there's levels of booze when it enhances or with it overwhelms and
37:12less is less yeah I'm enhanced please overwhelm I'll try and meet you somewhere in the middle thank you
37:16thanks very much so this gelatin looks pretty well dissolved now to me I'm gonna pour that into my
37:23kilo of honey to cement their place in the semi-finals their freestanding trifles must also deliver on
37:30flavor it isn't me if I don't have a wee bit alcohol so we have some masala wine and there's one baker in
37:37particular going all out to impress the judges this is my champagne jelly I do like champagne but I do
37:44not like trifle it's diabolical it's a pariah of the dessert well as far as I'm concerned hi Aaron
37:51tell us all about your trifle so my trifle is called trifle haters trifle because I hate trifle
37:58you can't hate trifle it's the best you're weird I just don't like it you know what you're in
38:03trouble here because it's my favorite pudding my favorite Aaron may hate trifles but he's pulling
38:10out all the stops with layers of raspberry curd chamomile custard and peach compote wrapped inside
38:16a chocolate collar it'll be topped in champagne jelly and vanilla chantilly cream I love a trifle do you
38:23actually what's wrong with you trifle loving people you don't like trifle I do not are you serious
38:30God do you like me love you oh that's fine oh my gosh you're not a trifle that's not what all the
38:38men say I've got a lot of layers going on here when it comes to freestanding trifles stability is key
38:46we're just gonna set these in the fridge oh so allowing enough time for your jelly to set
38:52is a priority so I'm gonna put this through a cheesecloth and in the freezer so I'll get
38:57the strawberry juice but not any of the bits so it will make a super clear jelly hopefully
39:02the name of the game today is strawberry jasmine's also holding nothing back with multiple layers of
39:09limoncello soaked sponge strawberry jelly and vanilla bavoie finished off with lemon curd cream and fresh
39:16fruit so when you practice this you manage to get everything set in time yes I've cut down my
39:22gelatin a bit but I want it to hold so it wobbles a bit but doesn't completely collapse you don't want
39:27like rubber but then you don't liquid it's that sweet spot good look jasmine thank you so now I think
39:34I'm gonna start my sponges I have had a few problems making this though most basic sponge ever so
39:42hoping that doesn't happen today mmm spongy sponge those almond sponges there's a lot of almond in them
39:49to hopefully really make sure that that comes through this is my pistachio jacans um literally just
39:54a jacan sponge um with pistachios in it very very straightforward how are you going to elevate
40:00your trifle today ian i got a big dome with jelly arts that i'm injecting in with uh these wee boys
40:07yeah i think i think toby's doing that as well have you been like conferring with each other we have
40:12i don't know if he told you i saw his first iteration of this trifle it looked like intestines coated in
40:18bile hoping his dessert is somewhat more elegant ian's trifle is inspired by his favorite sicilian city
40:30tormina with layers of cannoli discs and strawberry and masala jelly wrapped inside a decorative sicilian
40:36style collar on the very top i have a lemon jelly in a dome that's going to have a sicilian sun in
40:44jelly art on it a sicilian sun sicilian sun goes to the sun yes because the sicilian sun um actually
40:51comes out um and it's not covered with clouds come out in the day yeah i think so yeah
40:55if it came out in the night it would be the moon wouldn't it whoa would it sorry yeah these guys
41:03have just taken off it looks very lumpy so i think i'll bake it carry on as normal and then i might
41:12remake it as well they're in check it in 15 minutes let's do oh god let's do 12 minutes there bakers you
41:21are halfway through you've got two hours 15 minutes left make that jelly wobble
41:31so now i'm gonna move on to the creme pat this is a whole lot of vanilla i feel like i am actually
41:37genuinely a little bit of risk of having similar feedback today as yesterday about the flavors so
41:42i'm just gonna dial up and make sure it over compensates i'm gonna curdle my custard on purpose
41:47and then i'm gonna blend it i'm not telling the judges about that but it works almost goes a bit
41:52scrambled eggish gross this is my chamomile custard i just need to make sure the texture is right
41:59that's the the one thing which i am apprehensive about how are you doing are you good time is
42:04ticking away that was quite philosophical time's ticking away for all of us this is your week to shine
42:11i hope so sweet prince sweet golden prince come on let's look around this tent just for a second
42:19world war ii pilot short king lanky disney star and
42:25no words there's no words speechless
42:36look that perfect beautiful smoothest casserole ever whoa that's busy beep beep beep let's check the
42:43sponges they look okay they've probably got enough height on them for me to get a couple layers out of
42:50each one which is what i need we're done these just need to chill spring it to touch this is like
42:56double the height that they were at home don't know if that's a good or a bad thing yeah happy with
43:01that that is just gonna now chill bakers you got one hour left no 55 minutes bakers you got one hour
43:10left no 55 minutes going in with the limoncello quite a lot with less than an hour to go just blackening the
43:17almonds the bakers still need to complete their remaining elements i'm gonna fry cannoli dust yeah
43:23before they can start assembling their freestanding trifles this is the template for my collar i love
43:30christmas i feel like i've made life hard for myself by doing a wrap around collar this is like a heavy
43:35lifting of my design so it needs to be quite nice this is like a sort of an almond avalanche
43:43this is the messiest i think you've ever well done it's so messy and it feels like the floor's
43:48crunchy as well oh it is because i put some almonds on the floor this could be the work of a baking
43:54genius could be you know who wouldn't like this uh or hollywood i might actually start chucking it
44:01together i'm layering up with their trifles comprising of multiple layers so there'll be
44:07five layers in total when it comes to assembly it's vital they manage their time wisely a little
44:13bit of crackage but nothing to worry about and we can't make a nut joiner
44:19any delays sherry free pouring the sherry dot i feel like that's probably enough could jeopardize
44:26their place in the competition it's sherry it's creme de figgy it's quite sweet makes me a little bit nervous
44:32nothing bad ever happens on back off just need to reiterate that keep telling myself nothing bad
44:42ever happens on back off especially not to me i've never had anything bad happen on back off
44:52i'm so glad i moved my cake i literally as i said nothing bad ever happens on back off
44:57the tent tried to finish you off this is the most stressful part of the entire thing
45:07all the figs in the world i still got quite a bit to do cream border this is stressful i feel
45:14like a strawberry's gonna fall out all right jelly's in add some more and cram diplomat massive
45:24jenny dodger everything's riding on this jelly setting put this back in the freezer
45:30hopefully that'll set quite quickly all right put it in the fridge for a bit i really need the last
45:3420 minutes for that to just sit in the freezer and set as hard as it possibly can
45:40i've got in my jelly art i'm not sure if my jelly looks like it's setting properly i'm just melting
45:45these ball holes with the aim that there'll be olives yeah let's get in there right sick what time
45:52are we on bakers you have 10 minutes left now that's a panic on to the final bits
46:00oh i don't have a good feeling about this one oh gosh this is so stressful my trifle is bold but
46:08it's standing i just need a pipe oh i don't know if this is gonna be a tiny tiny bit too small
46:13this is the big moment
46:14oh yeah i feel like i should pipe along here as well to cover up the joins i just don't have a good
46:24feeling about the stability of this at all strawberry santa's a little sprinkle of the greens now
46:31come on come out it's so close oh no it's stuck oh i'm so annoyed about that i'm just gonna take it
46:42off at the last minute my adrenaline is sitting so high because i feel like it's about to fall
46:47apart can you just hold a finger right there while it's coming oh god's sake
46:51okay here comes the moment oh and this cream is blowing down the side as well okay so far it's
47:00holding it looks it looks secure oh my god your time is up please step away from your incredible
47:08showstoppers oh my god it was so difficult oh no oh i can see it squidging
47:17it's judgment time for the quarter finalists freestanding trifles jasmine would you like to
47:44bring up your showstopper please
48:01works out really nice it's pretty solid really beautiful
48:05i mean that is remarkable wow you basically made a huge victoria sandwich more like a cake but it's
48:11a trifle which is crazy the sponge is absolutely delicious lovely flavor you've got your jelly
48:17spot on there's not too much gelatin in there it's holding up quite nicely and the sponge is still
48:21moist it's just a lovely flavor you can eat quite a lot of that i'm trying not to the lemon curd works
48:28beautifully so overall i think you've done a fantastic job and it's still holding with two
48:32massive slices out of it so well done thank you take it away before i eat any more
48:47i think it looks magnificent i think you've done the jelly on top of the peaches perfect
48:52the inset that with the fruit looks beautiful on the top looks very neat and precise
48:55it's all holding very well the chamomile is a little bit too rubbery and the raspberry one
49:06is a little bit too soft the sponge is very dry you break down each element there's something afoot
49:12with all of it flavor wise i think you're spot on though the top bit with the champagne and jelly
49:17is delicious i love the flavors but in order to taste the chamomile you really have to just have
49:22the custard otherwise the raspberry would be a bit overwhelming i mean all of it actually tastes
49:27delicious it's the textures i have an issue with okay it's plumped out over christmas isn't it
49:40i love the decoration the inlays quite effective love the father christmases i've never seen that
49:45before it does look really nice jelly's got a bit of rye isn't it it didn't fully release from the bowl
49:52well done old flower jelly is delicious it's quite strong but if you have it with a mouthful of
50:01something else it would be perfect your sponge is rock hard it's very dry really i think less sponge
50:06would have been better in this more custard less sponge but i do love all the flavors in this it's
50:12funny which i love yeah it's a shame about the jelly on the top but it does taste good it tastes really
50:16good thank you toby well thank you well tom tom i think it looks absolutely magnificent thank you
50:30i think it's amazing too big i think your sponge layers too big pretty thick yeah but it is very neat
50:36let's hope it tastes great with a cake this big how'd you cut into it yeah done it fantastic look at
50:45that so this is almond sponge so ground almonds ground almonds some almond extract vanilla extract
50:53too much extract okay you could call that an almond trifle because that essentially is all you can taste
50:59in fact it's all pretty bland except for the sponge we're not getting a lot of fig because english figs
51:05don't have very much flavor and it's dominated by the almond love the design love the setup flavors and
51:12textures for me not there for the jelly top it looks amazing it's a bulging a bit yeah i love the inlay
51:27on the sponge it looks very nice that jelly looks particularly good
51:36what's the jelly on the top slight bit of phlegm no no flavor there's no flavor it tastes like water
51:42does it actually yeah there's no flavor in there the jaconda is quite firm the thing is about that jaconda
51:50it doesn't taste nice the cannoli i like actually it added something to it normally you can rely on
51:56you to do very good punchy flavors flavors flavors are all quite pale except the sponge which i like
52:03the flavor of don't agree with my fellow judge here i like the whole concept you're just a bit short on
52:09flavor thank you all done that didn't go well not like at all
52:17i think that was the worst feedback out of everyone everyone there so yeah it is what it is it's fine
52:34that was just a really average piece of food the almond took over and it just all became a bit dry so
52:41it's like these small decisions you make suddenly have massive implications down the line
52:51wow that was quite tense if i'm honest with you really tense i was a little bit disappointed
52:56overall ian's i didn't like the sponge didn't like the layers i don't think a lot of the flavors were
53:01coming through strong enough that jelly on top had no flavor at all it looked good though i did like the
53:06look of it it's like our nouveau it's like the 70s it's really unusual you've got to back it up
53:10yeah you have to back it up likewise with tom tom's was quite obsessive because it showed so much
53:16promise yes he did i'm sorry but the almond extra dominated every single layer don't forget for me
53:22as well in the signature yesterday with tom his signature however effective it may look didn't
53:27carry much flavor so we've got a strange situation where tom's again down at the bottom ian's down
53:33there within this time and i think those two are the ones in trouble i think aaron did a fairly good
53:38job in this showstopper and saved himself aaron by the way had wonderful flavors all through his
53:43trifle i think jasmine's done a great job and i think that toby is sort of lingering a little bit
53:48at this moment we're trying to hunt for who are going to be our four semi-finalists yeah yeah and
53:54we're looking at layers now the standards great isn't it they're beautiful trifle i noticed that some of
53:59them were like getting fat why was that happening like us like us in the show i mean ian's looked
54:06like me as it goes further along it's because it's weak hey that's what happens to us it's like they
54:11need to undo their zip yeah that's why it's going like that congratulations bakers on dessert week you
54:21did so so well i've got the great job of announcing this week's star baker this week's star baker is
54:29jasmine how many is that is that four well done jasmine come on that means i've got the really
54:44tough job of announcing the person who is leaving us at this stage it's a horrible job because we love
54:51you all and you're all brilliant bakers but the person who is leaving us this week is
55:03ian short king no i knew it
55:12i'm very proud of making it this far i never thought i'd make it past the first couple of weeks
55:15so to make it to the quarterfinals is something i couldn't have ever thought of we've had the best
55:24group of bakers i think it has been fantastic i've made really really good friends we always have a
55:30laugh and it's just been fantastic i'm going mate i have no idea how i keep doing this honestly i can't
55:41believe i'm going to be in the semi-finals thank you so much oh thank me thank you you did it we live
55:49to see another week in the great british bake-off what time to be alive i can't wait to semi-finals
55:57wow how the hell have you done it who would have thought you would have gone here
56:00when i come back next week it's going to be full-on funny badge of fights jasmine's not having that
56:09star baker it's really close yeah i know i know scraped through this week he's got to get the
56:18flavors yeah yeah paul cannot turn around next week and say he doesn't know what the main flavor of
56:22something is it's got to punch him in the face star baker just felt so out of the realms of
56:30possibility for this week and i honestly cannot believe it i don't want to think about that too
56:46much because then i'll start thinking about like what i actually have to do between now and then
56:49but oh that's cool next time it all burst every single one it's the semi-final squeaky bomb time
56:59go go go go go go who can perfect patisserie this is about intricacy this is not ideal and delicacy
57:08and who will fall um this is tense this is at the final hurdle so close i can feel my place in the
57:18final slip in the final slip in the way oh no i can't accept that
57:31so
57:36you
57:40you
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