- 3 hours ago
The Great British Bake Off - Season 16 Episode 9 -
Patisserie Week
Patisserie Week
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😹
FunTranscript
00:00And whilst Jasmine's stunning showstopper...
00:02Take it away before I eat anymore.
00:05...secured her four-star baker, disaster struck for Toby.
00:08Oh, no.
00:09But Ian's trifle...
00:11It tastes like water.
00:12Does it, actually?
00:13...meant his time in the tent...
00:14Shot King!
00:15No!
00:17...came to an end.
00:19This time...
00:20You need to hop the fence.
00:21It's the tightest semi-final...
00:24You know what's happening, don't you?
00:25...ever.
00:25So close.
00:26But who will perfect patisserie?
00:28This is about intricacy...
00:30It all burst.
00:31...and delicacy.
00:32And who will fall...
00:33Spooky bomb time.
00:34...at the final hurdle.
00:38Oh, no!
00:39Oh, no!
00:58I cannot believe I'm in the semi-finals.
01:05Good luck.
01:06Have fun.
01:07I've had it in my head...
01:08...that the final is going to be...
01:09...Jasmine, Aaron and Tom.
01:12So I'm feeling a little bit nervous this week.
01:15Patisserie is a very accurate discipline.
01:18That's what I'm going to be trying to focus on today...
01:20...is a little bit of that refinement...
01:21...that maybe sometimes I don't have.
01:22Jasmine excels at the neat and the precise.
01:25Tom is good creatively...
01:26...and Toby's a great technical baker.
01:27And really, for patisserie...
01:29...you need all three of those things.
01:30I'm also not someone to go down without a fight...
01:32...so I will be fighting to the bitter end.
01:37Hello, bakers.
01:38Welcome back to the tent.
01:39And congratulations for getting through to the semi-final.
01:42Yeah, well done.
01:43And whatever happens...
01:44...just know Noel, myself and the judges adore you, don't they?
01:48Probably not Paul, but the rest of us.
01:50Okay.
01:51For your semi-final signature...
01:53...the judges would like you to bake...
01:55...two batches of six elegantly decorated cream horns.
02:00Your horns should consist of a laminated pastry cone...
02:04...filled with a delectable creamy filling.
02:06Each batch should have at least two complementary fillings.
02:11You have two hours and 45 minutes to give us the horn.
02:14On your marks.
02:15Get set.
02:16You are so childish.
02:18Bye.
02:22So many opportunities for innuendos today.
02:26Feeling horny.
02:28What gives me the horn is completing this challenge.
02:31Today it's all about speed.
02:33When I finished it at home, I had two minutes left.
02:35It's the semi-final and it's patisserie week.
02:38We're looking for finesse, delicacy, great flavours...
02:42...and the signature challenge is cream horns.
02:45This is a really difficult challenge.
02:46We want to see perfect rough puff pastry.
02:49It's going to get hot in here.
02:50It's annoyingly warm in here.
02:52One of the problems with the heat is keeping that butter cold.
02:56If they don't, it will infuse into the dough and you'll end up pouring butter all over the baking tray.
03:01And none will go in the pastry itself.
03:03And it's the steam from the melting butter that creates these beautiful layers.
03:06That is ice-cold water.
03:08For me, patisserie week is all about perfection.
03:11It is baking nirvana.
03:12It's all about finding out who has got what it takes to get to the final.
03:18Good morning, Starbaker.
03:20Hello.
03:20So, tell us all about your cream horns.
03:23What are you doing?
03:23One of them is going to be coffee with a dark chocolate ganache.
03:26And then the other one is going to be a raspberry pistachio and white chocolate.
03:29Pistachio again.
03:30I love pistachio.
03:31I can't get over.
03:31I can see that.
03:32Jasmine's pistachio and white chocolate ganache will join Raspberry Creme Diplomat,
03:37whilst her mocha cream horns will combine a coffee creme diplomat and dark chocolate ganache.
03:42When you practice this, you manage to do it all on time.
03:45It's really tight, getting the lamination and getting the fillings done.
03:48Being the semi-final, we are going to be particularly brutal with the judging.
03:53What?
03:53Because you've been really kind for all the other weeks.
03:55Mr. Bad Guy comes out today.
03:57Oh, there's Dr. Jekyll and Mr. Hyde.
03:59And there's also Dr. Hyde and Mr. Hyde.
04:01That's you.
04:04Changes from a monster into a monster.
04:07So I'm literally just doing first batch here of folds.
04:10We used a similar pastry recipe, I think, all of us, for the sausage roll.
04:14The bakers have already tackled laminated pastry once before in the tent.
04:18They really did like my pastry week.
04:20This pastry recipe isn't too different, so I'll just repurpose it to make it sweet.
04:23On that week, my one was a bit on the thick side.
04:26I'd love not to do that this week.
04:27After I did proper puff last time, Paul absolutely slated me for it.
04:30Told me it's not possible, stupid idea, so rough puff this time.
04:34This week, Toby's gone back to the drawing board.
04:36I'd never made rough puff.
04:38First time I tried it, didn't go that well.
04:41Don't tell Paul.
04:42I'm not going to say anything.
04:43Rough puff recipe.
04:44Didn't work very well, so I'll have to switch to Gordon Ramsay.
04:49If he likes it, say it's his recipe.
04:53See what he says.
04:54Toby and Gordon's rough puff will be filled with a chocolate coffee ganache and coffee liqueur
04:59cream.
05:00His second batch will see lemon curd and Thai mousseline topped with meringue.
05:04How much do you want to be in the final?
05:06Do you know, at the start, I was thinking, I'm just happy to be here, but no.
05:09Now you want to.
05:10I desperately want to.
05:11As Jon Bon Jovi once said, go down in a blaze of glory.
05:14That's it.
05:14Take everyone else out with you.
05:16Good luck, Toby.
05:19It feels cold, which is good.
05:20Reaching the final requires mastery of lamination.
05:24Every time I'm rolling it out, I'm just making sure that we're getting a nice layer of pastry
05:27around the butter.
05:28I'd put it in the freezer, so then you get the butter and the flour separate, and that's what gives
05:32you the layers, but if the butter isn't kept cold, roll it, fold it, back in the fridge.
05:37Every carefully crafted layer, temperatures are climbing, will be lost.
05:41Just check the temperature of the butter in the pastry, just to make sure that it's not
05:44so warm that it could be integrating.
05:46Hello, Tom.
05:47Hey, guys.
05:47How are we doing?
05:48Can I just see your fingernails?
05:50Yes.
05:50I like the oster leg, because you've been hanging on by them for a while, no?
05:55Wow.
05:56Tom hopes to claw his way back into contention with cream horns, combining lemon cream cheese diplomats
06:02and raspberry gel, alongside a second batch filled with dark chocolate salted mousse
06:06and clementine curd.
06:08It's quite conventional, not your usual twists and turns.
06:11Yes, I know.
06:12A wise man once said to me, go back to the drawing board and focus on your flavours.
06:17So that is what I've done this week.
06:19Well, good luck.
06:20I can't believe you called Paul a wise man.
06:23Wait, I'll call him a queen tomorrow.
06:24So I'm making my fillings in between the folds of the pastry.
06:29My first one will be caramel.
06:30Now we're into the multitask phase.
06:32I love a mocha.
06:33Coffee and chocolate, I feel like they're just classic flavours.
06:36Clementine curd.
06:37Like it?
06:38Yeah.
06:39Ooh, that made me go weaker than these.
06:40My cream horns exploded.
06:43Yeah.
06:45Lemon and thyme is like a classic timeless combination.
06:48Timeless.
06:49But while most are sticking to familiar flavours...
06:52Things stand the test of time for a reason.
06:55I'm not the guy to mess with that.
06:56Yeah, don't mess with it.
06:57I'm not Aaron.
06:58Once again, Aaron's daring to be different.
07:01I put a bay leaf in my lemon jam.
07:03I mean, it wouldn't be me if I wasn't putting something floral or botanical in there.
07:06My cream horns are inspired by puddings, one with the flavours of a trichol tart and the
07:11other will be vanilla, nectarine and cherry.
07:15Aaron's matching nectarine and cherry compote with vanilla chantilly cream in one horn and
07:19chocolate and caramel ganache with lemon and bay leaf jam in the other.
07:24I'm glad you've done original flavours though.
07:26I feel like everyone's playing it safe apart from you.
07:29I could die on that hill.
07:30What hill to die on?
07:32Maverick hill.
07:33I died on that hill many years ago.
07:36Now we need to do more pastry.
07:39Folds three and four incoming.
07:41I'm just doing envelope folds.
07:43The more folds the bakers make.
07:45Four bug folds in total.
07:46The flakier the pastry.
07:48How many folds have I actually even done?
07:49Put more layers means more chilling.
07:52After two turns, I might attempt to double one.
07:55I like to just feel how the pastry is before I make that decision.
07:58And less time for their horns to bake and cool.
08:01If you put anything in a hot horn, it's going to go soft.
08:03I've got the layers of pastry.
08:05Not as many as Aaron will get because he's just a pastry king.
08:08In practice, a puff pastry has actually been quite good.
08:11Aaron sent us a photo this week of his lamination while I was holding one of my cream puffs that I could have hammered a nail in with.
08:17So that was a lovely moment.
08:18I feel like that was a sick joke.
08:20The lamination was absolutely insane.
08:24Bakers, you are halfway through.
08:28One last chill.
08:29Feels like a race.
08:30It's getting so warm in here.
08:32The heat and my stress are rising exponentially.
08:36Do one last half fold.
08:38Hopefully I've got time.
08:39While Aaron's aiming for the flakiest possible pastry.
08:42You can see the layers.
08:43The rest of the bakers have finished laminating theirs.
08:46Oh, I cannot.
08:47It's nice and thin.
08:48But the challenge to now shape their cream horns...
08:51I am so sweaty.
08:53Oh, my gosh.
08:54..is reaching boiling point.
08:55It's so hot.
08:56Let's hope that it's not turned into short crust.
09:00Feels like the butter's melting as I look at it.
09:02Oh, that's nice.
09:03Nice and melty.
09:04It's just so hot in here already.
09:06The pastry's got sickle, so I've got to work super fast.
09:11A few minutes behind old Jazz,
09:12who's somehow, like, flying through.
09:14Go, go, go, go, go, go, go, go.
09:16That girl works fast.
09:19Oh, this is taking longer than I want it to.
09:21OK, and I need to start rolling.
09:23Look at this.
09:24Like, it's just wet butter.
09:26Look at you doing it freehand, no measurements.
09:28I saw Toby rolling, and I realised I needed to roll.
09:30OK.
09:31Top four best bakers.
09:33How do you feel?
09:33Paul's in there as well, obviously.
09:34He's 149.
09:37He hasn't baked for many, many moons.
09:40Doesn't need to.
09:40He's got people to do that for him now.
09:42Into the freezer.
09:47It's because you're watching.
09:49Bacons, you have one hour left.
09:52I want to get these in the oven.
09:54Ten minutes at 200.
09:55I just want to get that rise.
09:58So I'm baking it at 190,
09:59and then take it down so we don't get too much colour.
10:02Butter is not meant to leak out.
10:03I've done everything that I can to make it not leak.
10:06It was literally frozen going in.
10:08I get on for time, mate.
10:09A little bit behind,
10:10but this butter is a little bit melty.
10:13Wow, that's a lot of butter coming out of those, isn't it?
10:16I feel when it went in the oven,
10:17the butter just went...
10:18I can see layers,
10:20so hopefully they don't do me dirty today.
10:22Gone for 190, 14 minutes.
10:25Maybe good, maybe bad.
10:26Oh!
10:27Should I have got them in the oven soon, though?
10:30At home, they've taken 30 minutes.
10:32So, decoration.
10:33Are we pushing for the final?
10:34Please, Sarah.
10:35Would love to be in the final.
10:38It'd be incredible.
10:38I've got three very, very talented people up against me.
10:42There's four.
10:43There's you as well, bab.
10:44Oh, sure?
10:44There's you as well.
10:45Bakers, you've got half an hour left.
10:49That's not great.
10:50Need to get my cream horns out pretty soon.
10:53Checking out my horn.
10:55I've got the puff.
10:56There's lamination.
10:58Coming out the oven.
10:59Okay, I'm coming out.
11:00You know, it's not like big laminated layers.
11:02We can't all be errands, so why try?
11:05Look, I see layers.
11:06I think there's too much butter leakage,
11:08but we'll find out.
11:09I got the puff, which is literally all I wanted.
11:12Your horns are out on display.
11:13My horns are out.
11:14Oh, my God, look at how puffy your pastry is.
11:17Isn't that good?
11:18They're not me.
11:19Yeah, yeah, mine is more like short crust.
11:20Oh, God.
11:21Oh, God.
11:22Oh, God.
11:22Oh, God.
11:23It's just going to have to come out, isn't it?
11:26They're not as perfect as they could look.
11:30Pastry doesn't look anywhere near as good as normal.
11:33I'm going to swap them around.
11:36I think I'm going to take them out in five minutes.
11:37I know that Paul likes good color,
11:38so I'm going to take it as far as I dare.
11:40It does look a bit under-baked.
11:42It's lagging off Paul's puff pastry recipe.
11:44And this one's not worked as well.
11:46Once I've dipped these, then I'll fill them.
11:49I just love these colors.
11:51Oh, they've, like, stuck to the tray.
11:54Oh, I hate this so much.
11:58I think I'm happy.
11:59I just really need them to cool down a bit.
12:01Don't want hot horns and cold cream.
12:03Oh.
12:03This technique is working.
12:07Can I get a time call?
12:08Just five minutes left.
12:11A little dunk.
12:14Toby's not filled his yet,
12:15so I think I'm going to save for a little while.
12:18This is my dark chocolate and clementine curd.
12:21Raspberry creme diplomat.
12:22Soft, but I hope it will hold.
12:24Vanilla meringue on top.
12:26Uncontrollably shaking.
12:27Cherry and nectarine.
12:28That one could be better.
12:29Bakers, you have one minute left.
12:33Go on, Jazz.
12:34That's not good.
12:36I wish I had more time.
12:39Don't really mess it.
12:40I'm not completely happy with these.
12:42Bakers, your time is up.
12:47That was such a rapid end.
12:50So tight.
12:52Oh, my goodness.
12:53They all just look absolutely gorgeous,
12:55and I feel like mine are, like, a little rough.
12:57Cheers, babe.
12:57No.
12:59Look at the size of that.
13:01That's got a big horn.
13:06It's judgment time for the semi-finalists' cream horns.
13:10Hi, Toby.
13:11Hello.
13:15I love the look of them.
13:16The fillings, I like the way they spill out.
13:18It's like the old-fashioned cream horn
13:19you used to get in the bakeries.
13:20A bit concerned about the colour.
13:22I think it needed longer.
13:23Just get your chops around that.
13:25That's how you eat the horn.
13:26You can see the lamination,
13:30but you can also see where it hasn't baked enough.
13:32It's got a little bit of rawness down at the bottom.
13:35Your lamination is there a little bit,
13:37but you've lost a lot of butter.
13:38But the flavour of the lemon is delicious.
13:40With the meringue on top, works beautifully well.
13:42OK.
13:46The flavour of the coffee is delicious.
13:47It's nice and punchy, married with the chocolate.
13:50Flavour is lovely, but the texture's too hard.
13:53It is Gordon Ramsay's recipe.
13:55He didn't go for your recipe.
13:56Do you think it could be that reason why it's not?
13:57Absolutely.
14:00Never listened to a chef.
14:02Thank you, Toby.
14:03I quite like the look of these.
14:09I quite like the blend of the colours.
14:11I'm just wondering whether your horn's needed longer in the oven.
14:14OK.
14:16If you get both the fillings, it's absolutely delicious.
14:20The clementine brings a bit of acidity and cuts the chocolate.
14:23I do like the fillings.
14:24I think the pastry, you haven't got a lot of lamination on that.
14:27You can see it's almost like a short crust.
14:28It's not flaky.
14:29Yes, it's a bit cakey.
14:30Yeah, let's have a look at your...
14:32So this one is raspberry gel with a lemon cream cheese creme diplomat.
14:38That's delicious.
14:39Flavour of that, the creme diplomat and the gel, beautifully balanced together.
14:42But again, the horn's a bit too dry because you've lost all the butter.
14:45Thank you, Tom.
14:46Thank you so much, guys.
14:53Quite like the look of them.
14:54They look really interesting.
14:56I'm more interested in looking at them than eating them.
14:58OK.
14:58And I think that's because they're all melting.
15:01But I do think that the pastry looks good.
15:04These ones are dulce chocolate whipped ganache with lemon jam.
15:08Filling a taste, delicious.
15:10The caramel works really well with the citrus.
15:12That's really good, rough puff.
15:14It's really nice, lamination is there.
15:15And it's baked right through.
15:16Yeah.
15:17I think you've done a great job with that one.
15:18Nice.
15:18This is a nectarine and cherry compote with vanilla mascarpone cream.
15:24Both of those flavours are absolutely delicious, but I don't think they go very well together.
15:29OK.
15:30Nectarine sits in the back note against the cherry, so it sort of works for me.
15:33The paste is lovely.
15:34I've kept that lamination, which is decent, so well done.
15:36Cheers.
15:37Thank you very much.
15:38They look lovely.
15:44They look interesting and neat.
15:46We'll see what they're like when we cut into it.
15:47These ones are a coffee creme diplomat with a dark chocolate centre.
15:51Nice flake.
15:52Really flaky.
15:55Mmm.
15:56Really lovely, strong coffee flavour.
15:58Simply delicious.
15:59You have a lovely lamination on that, and it tastes great.
16:02Those ones are a raspberry creme diplomat with a white chocolate pistachio centre.
16:07Well done, Jasmine.
16:08That is a really good balance of flavours.
16:11The rosemary's great, the pistachio's terrific, and I think the pastry's nicely baked.
16:15I think you've done a really good job.
16:17And they look pretty.
16:18You created a nice horn there.
16:21Well done.
16:21Well done, Jasmine.
16:22I'll have to have another bit.
16:24You're loving it.
16:26I'm feeling really good.
16:28He cut into them, and I heard the flake, and I was happy.
16:31That's all that I can ask of.
16:33Me and Jasmine had good pastry.
16:35Was Jasmine's better than mine?
16:37I hope not.
16:37There was a clear divide in the room.
16:40Jasmine and Aaron did exceptionally well.
16:43Me and Tom, not quite as good.
16:45Pastry was definitely the worst out of the four.
16:47Full stop.
16:48Move on.
16:48Next challenge.
16:49For one of our semi-finalists, this will be their last technical challenge.
16:56Hello, bakers.
16:57Welcome back to the tent.
16:59It's time for your technical challenge, set for you by someone called Paul Hollywood.
17:03Paul, have you got any words of advice for our semi-finalists?
17:06This is about intricacy and delicacy, and you can make a mistake very, very easily.
17:12As ever this task will be judge blind, so we're going to ask these two poppets to fly out of the tent.
17:19We miss you already.
17:20So for your technical challenge, Paul Hollywood would love you to make his take on the exquisite French framboisier, inspired by his many trips to Paris.
17:30Now, the judges are looking for a light Genoese sponge, filled with a pistachio creme musseline and fresh raspberries.
17:39But that's not it.
17:41Paul would also like you to make an exquisite sugar glass dome to house your dessert, inspired by his many trips to centre parks.
17:50He loves a water slide.
17:52You have two and a half hours.
17:54On your marks.
17:55Get set.
17:55Bake!
17:58Paul's framboisier.
17:59It sounds erotic.
18:01I feel really scared and stressed.
18:04This is the most complicated technical of the competition so far.
18:08I've never heard of her framboisier.
18:10And Paul has left few instructions.
18:12I feel so serious today.
18:14I don't like feeling this serious.
18:17Paul, I know it's semi-final week, but this is perfect French patisserie, isn't it?
18:22What could possibly go wrong?
18:24The issue is going to be the musseline.
18:26Basically, it's a custard.
18:28The blending together of the custard and the butter, that's what makes the musseline.
18:32If you try and add the butter to a warm custard, it will collapse.
18:37It will not set at all.
18:38I think that dome's going to be a problem, too.
18:41One of the big issues with the sugar, if you don't take it to a hard crack, which is 150, it will never set.
18:46We are pushing our bakers to the limit.
18:47That's the point.
18:48I'll take a slice.
18:50The musseline's holding a shape, but only just.
18:56Oh.
18:56It's such a perfect summer dessert.
18:59Quite Moorish, isn't it?
19:00I'm actually looking forward to when we go and eat another four of these.
19:04I'm not stopping.
19:04I don't care.
19:07Step one says, make the Genoese sponge.
19:10Yeah, I can make a Genoese, I think.
19:12So I'm heating eggs and sugar, and then I'll whisk them up, and then sieve in the flour.
19:18What's so great about this technical is that I don't know how to do step one.
19:22So instead, I'm just doing the cheats version, which is just whipping up egg whites and egg yolks separately.
19:27So this is a terrifying start.
19:30Have you ever made a Genoese sponge before?
19:31Last time I made one, Paul said it was unpleasant to eat.
19:34It was well overbaked.
19:37You used to be the technical king.
19:38I know.
19:39Let's replace the crowd.
19:40Technical king!
19:43It's a bit big.
19:48I do like this kind of baking.
19:49But things that look like an actual cake, rather than a cake that looks like a football,
19:53or a cake that looks like, I don't know, Paul's head.
19:58Exactly.
19:59Who's got time for that?
20:00He's like, can you please make me a cake the shape of one of my many cars?
20:02And I'm trying to make a cake.
20:06Trying to keep as much air in the sponge as possible.
20:09I'm definitely most worried about this sponge, because it's the base of the entire thing, and I don't know how to make it.
20:13I'm not pleased with that.
20:16But, I hate making Genoese sponges!
20:19Going in.
20:20Check it in 15 minutes.
20:21The next step is make pistachio paste, then it's make creme musseline, and incorporate the pistachio paste.
20:28I have never made a musseline in my life!
20:32Essentially what you're making is a creme pat base.
20:34This is corn flour.
20:35This will be the thickening agent for the creme patissia.
20:38I'll mix this with the butter and the pistachio paste.
20:41And then once the creme pat cools a little, I'll add softened butter through.
20:45Erm, what do I do with the butter?
20:47I have no idea if there's an actor adding the butter.
20:50I'm just adding it in lumps.
20:52If their custard isn't cool when they add the butter...
20:55How am I supposed to...
20:57Cool it.
20:59..the baker's musseline could split and fail to set.
21:03I'm going to put it into a bowl to cool down a bit.
21:05I've done the hot custard, put the butter in.
21:07But I'm just...
21:08I'm getting in my head about whether or not it should be slightly cooled first, but...
21:17Tastes really nice.
21:19Bakers, you are half way through.
21:21I'm going to check my cake.
21:23It's definitely baked, so I don't want to bake it much longer.
21:26F*** me.
21:30I made a Genoese.
21:31Eight weeks ago, I didn't even know what a Genoese was.
21:33Oh!
21:34Now, how does one assemble a classic framboisier?
21:39I need to cut that cake in half.
21:42I do feel quite strongly that it will be just one big base of cake,
21:46rather than having it with a lid on.
21:47But now that I'm saying that, everyone else has cut their cake in half.
21:52I'm just going to stick to my guns.
21:54It's very vague, it just doesn't assemble.
21:57Oh, okay, come on.
22:00Assemble the framboisier.
22:01Do you feel stressed?
22:02Yeah, it's a flipping stressful situation.
22:05And it's only flippity-doo-dah, flippity-doo.
22:07It's not that stressful, though, is it?
22:08No, it's not.
22:09You're just putting fruit into a sort of creamy green substance.
22:11Exactly.
22:13It's actually a really nice consistency.
22:16Five minutes in the freezer, then I'll put it in the fridge.
22:20Even if they've assembled their cake...
22:22Here we go.
22:23..Paul's recipe demands a delicate fondant flour.
22:26I think this is the best one they've ever made.
22:28..and an even more delicate sugar dough.
22:31Number eight says, for the sugar dome,
22:33make the syrup and heat to hard crack stage.
22:36They've taken away our jam thermometers.
22:39Our jam thermometers say what hard crack is.
22:42That is sick.
22:44Sugar syrup reaches the hard crack stage at 150 degrees.
22:48Anything less and the baker's domes won't set.
22:52I would assume that that would be shortly before it would start to caramelise,
22:56which would be about 130 degrees.
22:58And then once it's at 150, I will pour it on here once it's cooled slightly.
23:03I've seen those videos where people put cling film over something.
23:06You pour it on and, like, the heat of the caramel forces the cling film up, I think.
23:09Going to drizzle quite slowly.
23:13I don't know how to do this.
23:16This is so tricky.
23:17I just have no idea.
23:19Maybe I should have put more on.
23:22Yeah, it's hot through the gloves.
23:24Oh, I can get more of a dome on it.
23:26Why has it gone frosted?
23:28I don't think I can move.
23:29Do you want me to help you out?
23:30Actually, I'm starting to get crammed.
23:31Am I even helping you?
23:32What do you want me to do?
23:33Do you want me to hold you up there?
23:34Well, I'm trying to put pressure down.
23:36It's like the film Ghost.
23:37Oh, gosh.
23:41Nope.
23:42I'm going to have to do this again.
23:44It needs to be more liquid, I think.
23:47I didn't have enough of the syrup.
23:52Oh, God.
23:53Get out.
23:55Let's do one more.
23:56I hate this.
24:00Whoa.
24:01There he goes.
24:02And I cracked it.
24:04We are going to go again with the sugar dome.
24:07Bakers, you've got 15 minutes left.
24:10Oh, my goodness me.
24:11I don't know if this is even going to set in that time.
24:14It's literally losing air.
24:15Why is it losing air?
24:17This is horrible.
24:22Oh, it's like all my hopes deflating.
24:24I think it's a bit too domey.
24:29Can someone open my freezer?
24:30Oh, I can do it.
24:34Oh, no!
24:36I smashed it.
24:37As I put it in, it hit the shelf.
24:40That's absolutely gutting.
24:42Almost felt like that was going to work.
24:45How much time do we have?
24:47Bakers, you only have five minutes left.
24:50Do you know what?
24:51I need to stay here for like another few minutes, I think,
24:53but I just don't have time.
24:55The dome is just going to have to go.
24:57I've tried it twice.
24:58I don't think I'm going to have time to do this.
25:00The Mussolini doesn't look very set.
25:02The battle is so...
25:07No!
25:09No!
25:11Oh, my God.
25:12Can I save it?
25:14It's awful.
25:16It looks like the Mussolini's split,
25:18so there's nothing I can really do.
25:21I'm just not meant to do technicals.
25:24It's not quite what I wanted it to look like,
25:26but it's all right.
25:28Jasmine's is perfect.
25:30I just have to get it right this time.
25:32Bakers, you've got one minute left.
25:35Oh, my God. Oh, my God.
25:37It's literally not going to say.
25:40I don't think it's going to.
25:42No.
25:45Tom, is it a Mussolini, sir?
25:46Yes.
25:47Is yours?
25:48I don't think so.
25:55Oh, it's bursting the seams, really.
25:57It's falling.
25:58It's going to be a puddle.
26:02Oh, it's completely falling apart.
26:04Ha, ha, ha.
26:06How funny, how funny.
26:08Your time is up.
26:10Look at this.
26:15Oh, my God.
26:16How is that so set?
26:21Guys, what the flip.
26:23That was awesome.
26:24It's judgment time for the semi-finalists from Boissiers.
26:31Time to welcome back our judges.
26:32Paul and Prue are looking for a perfectly set Pistachio Mussolini filled with fresh raspberries and sandwiched between two delicate Genoese sponges, all topped with a fondant flower and crystal clear sugar dome.
26:52OK, this is quite neat, actually.
26:53Yeah.
26:54Musseline, there's decent sponges.
26:55And that looks as if the musseline's held.
26:56Where's the sugar dome?
26:57It's so thin, you can't see it.
26:58There it is, crack.
26:59That looks really good.
27:00It does look nice.
27:01Mm.
27:02It's well baked, isn't it?
27:03Mm.
27:04The musseline's nice, it's got that pistachio right.
27:05That is delicious.
27:06But there's nothing wrong with the cake, except it's missing its dome.
27:07We go from the sublime.
27:08To the slime.
27:09What is this?
27:10There is a sponge there.
27:11I think the musseline's been the issue.
27:12Aren't there meant to be two layers of sponge?
27:13Let's not beat around the bush, shall we?
27:15Can you put that all into a bowl?
27:16It's a trifle.
27:17Very good trifle.
27:18Similar issue, but it hasn't gone quite as well.
27:19It's a big issue.
27:20Oh, I think it's a big issue.
27:21Yeah, I mean, we don't know what that's.
27:22What is this?
27:23It's a big issue.
27:24I mean, I don't know.
27:25Oh, it's a big issue.
27:26It's a big issue.
27:27Yeah.
27:28Yeah, it's a big issue.
27:29Yeah.
27:30I mean, it's a big issue.
27:31that all into a bowl it's a trifle very good trifle similar issue but it hasn't gone quite
27:37as well this one's split so it's curdled but there is a sugar dome there is a sugar dome
27:45nice flavor that musseline's had the big problem moving on to number four that's
27:54pretty decent yeah sponges there musseline looks good sponge is nice and thick
28:01does it taste lovely musseline's good the flower's nice where's the dome
28:06the framboisier will now be ranked from fourth to first you won't be surprised to hear that in
28:12fourth place we have this one toby it's a bit of a disaster in third place we have this one whose
28:18is this aaron a bit of a problem with the musset but you did have a sugar dome yeah well done thanks
28:25in second place we've got this one who is this
28:30tom this is really nice cake i'd say it's pretty well faultless but there's no dough in first place
28:39excellent loads of raspberries really neat on the outside musseline was nice and
28:43shape what happens to the sugar dome i tried it three times and then i gave up
28:49i can't believe i came first without a sugar dome wow i'm honestly not even that gutted that mine
28:54smashed because i don't know how i was ever going to get it out of the out of the mold
28:58and that was a shambles wasn't it a little like a pond it's down to the show stopper hate being in
29:03this position just one challenge remains before we crown this year's last star baker
29:14and discover who will miss out on a place in the grand final all right good luck guys what did you
29:19make of their bikes yesterday the technical was a bit of a surprise i mean we had a couple of real
29:24disasters there you know what tom did make a really good sugar dome and it shattered like a windscreen
29:31jasmine's the only one that's in a fairly safe position i think the one that's in the most
29:35trouble is toby toby's technical if he'd have done a dome he could have poured the liquid into it
29:40turned upside down i had a trifle whereas aaron's was split it was like scrambled it the final is
29:46just inside the pressure today is palpable you're going to feel it it makes your job really difficult
29:52because the last thing they want to do is chatter to you they want to concentrate on winning great
29:57british baker great welcome back to the temp bakers this is your last chance to win a place
30:06in this year's final if you show stop a challenge the judges would love you to make a macaron centerpiece
30:13depicting something meaningful to you it needs to be bold and impactful and there need to be at least 30
30:21filled macarons you can do this we believe in all of you we do you've got four and a half hours for
30:27this on your mark get set bake
30:34trying to remain as positive as possible but inside thinking it'll be an absolute miracle if
30:38i get this done macarons are notoriously finicky yeah semi-finals here you know can't make it easy
30:44i wing it trust my instinct hope the best and drink some coffee today's showstopper challenge is a
30:50macaron sensor piece using possibly a biscuit to create the frame to hang the macarons on or stick
30:55them on it has to be 45 centimeters high and everything must be edible in this weather i wouldn't
31:02suggest using chocolate could be anything but predominantly it needs to be macaron it is all about
31:08getting the right bake if it's under baked it goes soggy if you over bake it it can crack and you can
31:13taste that it's burnt it's a very specific thing a perfect macaron and it's very difficult to achieve
31:20on color on great flavors above all i want a beautiful macaron three of our finalists are in there
31:26so we want to see baking perfection good morning toby good morning right toby tell us all about your
31:33macaron centerpiece so i'm doing a crate stack filled with lemons like you'd find at like a fruit
31:39market yeah when i went to columbia we went into a supermarket and it was just filled with most
31:43colorful fruits i've ever seen toby's only chance to reach the final involves perfecting lemon and
31:50poppy seed macarons filled with white chocolate ganache and lemon curd and constructing gingerbread crates
31:56covered in chocolate macaron filled with a dark chocolate and hazelnut ganache it wasn't your best day
32:02yesterday yeah you have to produce today yeah just saying this i did work in a macaron factory for
32:07a day so if anyone needs any tips for a day for one day yeah for a day you're on day release
32:18to support their macaron centerpiece most of the bakers are using biscuit so this gingerbread was
32:23actually inspired by boy man so shout out to boy man for helping me out and whilst toby hopes to reach
32:28the final with the help of some absent friends honestly i already feel ridiculous tom's showstopper
32:35tom dies oh my it's all tom tom's turned into a chocolatier go on tom my macaron centerpiece is a
32:44beehive this is the dark chocolate which is going to be the beehive itself how much chocolate have you
32:48got there just about 12 kilos of chocolate in there what are you doing i know tom's love of bees has
32:54inspired a giant chocolate hive home to two swarms of b-shaped macaron one filled with mango ganache and
33:02a lemon and mango sauce and the other with salted dark chocolate ganache and a sour cherry gel i'm
33:08glad you're using loads of chocolate i want to see a spectacle i want you to cover paul hollywood
33:16produced his entire head and body in chocolate which part would i need 12 and a half kilos for
33:20morning jasmine tell us about your sculpture i am going to make a macaron christmas tree
33:31because it's the season jasmine will celebrate her favorite time of the year with a gingerbread
33:36christmas tree decorated with macaron baubles filled with raspberry and dark chocolate ganache
33:42and that's not all the sides of the tree are all covered in green macarons if that makes sense and
33:48i hope that the macarons all kind of blend in and it's just a green background so you've definitely
33:52got no pistachio in there there's no pistachio oh that's nice i thought i changed things up about
33:56you see so this is going to be a sloth because i call my boyfriend sloth because he ambles around
34:03like a sloth aaron's boyfriend anthony inspired a sugar cookie and macaron sloth he's the only semi-finalist
34:11attempting three ganache fillings with grapefruit and mint yuzu and pear and salted popcorn your
34:17boyfriend's a sloth yes the society frown on that relationship
34:24supposedly depends where you live we live in different times now a woke area it's fine
34:28east london this guy's right to date a sloth leave him alone
34:34i'm just doing this for fun to talk to myself for an hour before i get to do anything else in the
34:38challenge whilst tom's structure is still a work in progress say a little everyone else can move on to
34:44the main event i'll just put these in the fridge and then i'm doing my macaron the key to getting
34:48macarons ripe that is a great recipe people spend years trying to perfect them perfect macaron begins
34:55with a precisely whipped meringue it's the fear of failing and the missing out on the final that
35:00terrifies me which then has to be carefully folded with ground almonds this is not yet macronage this
35:08delicate mixture is one of the most volatile in all baking the process of macronage does actually happen
35:13while you're folding this in so i want to get out some of the air but not so much there for that
35:18if it holds too much air in the oven it will just explode out it's a fickle process
35:25we're tempered that tom has yet to worry about that's so heavy
35:37it's very tom you need to be fast go on tom
35:40oh my god oh god the tape has torn we did not want a ripped bucket
35:53as tom makes emergency repairs to his chances of reaching the final nervous about time now everyone
35:59else is already planning for the worst how many do you leave as many as you can do pru and paul have
36:05demanded that each centerpiece it's just chocolate marks everywhere i'll just leave footprints everywhere
36:11it's covered with at least 30 filled macaron one macaron is actually two shells plus the fillings
36:18you're having to make an excess of 60. oh hello gonna end up making like over 100 macarons
36:25i'm just gonna do some justins just in case the other ones don't work but there could be another
36:31way of securing a place in the final can we grab a brick i don't know if you've ever watched this
36:36show before but there's a character called mr spoon unfortunately he's been in a fire he's in hospital
36:40oh this is his second cousin mick he fixes the photocopier so you know the rules what are the rules
36:47kiss mick you get in the final yes god i really really need to be moving don't worry i'll literally
36:59take 30 seconds of your time yeah what do i have to do to get an extra 45 minutes to get into the final
37:04you just have to give him a respectful kiss right i'll take i'll take all the luck i can
37:10three for three okay you know what's happening don't you respectfully i felt quite respectfully
37:20he said it was quite central where else can i kiss him where else can you i don't know it's not that
37:26kind of show jasmine it's not that kind of show bakers you're halfway through yippee and then the pain
37:35stops now macaron become even more temperamental they have to be left to form the skin in about
37:4220 minutes instead of the air doesn't pop out the top basically you should be able to really gently
37:47rub your finger along the top without it sticking i'm going to get on and make another batch straight
37:50away because i can't wait to see if these ones fail to then make another batch then i'm going to get
37:54onto my fillings paul and fru are expecting two separate fillings hazelnuts and peanuts prarling in there
38:02i'm going to start making a lemon curd i'm doing a dark chocolate ganache and a raspberry white
38:06chocolate ganache but with a place in the final at stake it's a great fruit and mint yuzu with a bit
38:11of pear aaron slough will have three and salted popcorn actually i think they're all based on cocktails
38:19some of my best work has been whilst i've been drunk one more minute it's going to go in now actually
38:26the semi-finalists now face the toughest juggling act of the competition so far not only will they
38:33have to precisely time the bake on multiple batches of macaron okay there's still fillings to perfect
38:40first batch of macarons and fragile intricate centerpieces to construct squeaky bum time
38:49whilst tom's hive may finally be getting some bees there was no chance i was waiting i'm afraid
38:57it all burst every single one the macaron for aaron slough um may have hit the oven too soon
39:07those i can't use i'm going to have to do them all again this is not ideal
39:17just do what i was going to do before just carry on with the ones i was already going to do
39:20how's it going bob i can slowly feel my place in the final slipping away why are you saying that
39:26i think i might not have left them long enough to dry have we got enough time to do with them as
39:29well um maybe whilst aaron faces remaking an entire batch whoa
39:39toby and jasmine seem to have struck macaron gold they've got massive feet you see how it rises and
39:45has like a gap that's the feet of the macaron don't have them it's not a macaron let me just look at them
39:52oh my god the feet will look great but now tom's macaron the feet are spreading out don't seem to
39:58be faring much better than aaron's just got to keep moving the second batch is in yeah bobe
40:05yeah don't love this patch as aaron tries to get back on track i don't like giving up jasmine is
40:13already constructing the supports are going to interlock and then i'll put stars on top to make the tree
40:22that was less than ideal i'm not an engineer i'm a medic i'm just piping my lemon sign so i'm making a giant
40:29macaron i will say lemon i love that yeah look at the sign it looks all right doesn't it perfect
40:36he's not going out without a fight he likes to fight he likes to fight should we have a fight
40:42yeah but it's not me that likes the fight get off me oh my is there anything we can do to help
40:48exit i think yeah what if we just hang out here further you need to hop the fence
40:57here is this better a bit further no that's all right to be fair no if you can join her that'd be
41:20great i can't get over that fence from these trousers bakers you've got one hour left not great
41:29they're doming on the bottom great feet put them on feet finder they're terrible aaron is in danger
41:37of presenting a naked sloth i hate macarons i just think the first batch are a little under done and
41:43tom's bees are currently homeless you've got to get the chocolate out now all right come on
41:47i'm gonna pull this big one up big feet on the lemon sign look at that sick
41:56yes second bucket out there could be some cracks because of that leak coming through
42:00and create a weakness in it
42:08we have the beehive there are so many elements here
42:13i've got so much gingerbread still to bake and everything i might quad shelf i think i'm gonna
42:19have to oh this is gonna be so tight
42:26tom's it's impressive what's more impressive is ian's inside that
42:34i'm just painting the whole thing now and then i need to go to decorating my macarons because my
42:37bloody macarons are nothing every batch is just as rubbish as the others i'm thinking maybe under
42:44macaronage maybe i've left them too long that's good i want as much time as possible to assemble it
42:50just got to keep slowly plodding bakers you have half an hour left so terrible as well
42:57won't we just added half an hour for everyone start assembling this needs to go in
43:02oh i'm putting the macarons on the side of the tree
43:11there's one more batch to go in the oven i don't think i've got 30 one two three four five six seven
43:17eight nine ten i think i'll just just do it go on aaron oh my god that is so heavy go on tom deep squat
43:25you got it mate wow that is insane
43:36is it falling over oh no never fallen over before i need to get 30 macarons on that i need to fill
43:44all of my many macarons this is a raspberry and white chocolate one if i managed to pull this back to
43:49something looking half decent i will be shocked whoa look at jasmines that looks amazing when you're
43:55under this much pressure your hands just shake because you're gonna rush so much oh these look
44:00good they're not burnt they look good they're burnt they look good oh thank god for that
44:08yeah these are good i can't bake you know it's not a total write-off i've made filling them
44:15easier by just doing one it was gonna be ganache and lemon curd and now it's just lemon curd ganache
44:19time time time time time time this is my yuzu that's the dark chocolate ganache with some salt
44:26then we'll have cherry sauce in there as well just gotta keep moving tom your caramel smells like
44:31it's going oh thanks this is the grapefruit now we move on to the mango ones i think i'm gonna be
44:40so close i want more time i think i might just be able to get it fully finished
44:49i need to work on my caramel drip this is the popcorn how long do i have left 10 minutes left
44:5510 minutes left 10 minutes is insane it's so hot the ganache is starting to melt get this googly eye
45:03it's starting to look more like a slug
45:04gotta get the big lemon sign on tom you got any spare free spray there you go thank you
45:13it's snowing
45:16what's it all for if i don't get the lemon sign
45:18merry christmas jasmine and a happy new year what's the time check please five minutes left
45:33it's definitely not going to be covered there's nothing else i can do now it's going to be precarious
45:37and that is 30 macarons it's an ugly sloth but here's what it is please don't shatter please
45:46oh my god that was a really pretty one come on is it possible for me to get to the back of this
45:55oh that is annoying
45:58that is so annoying how much time one minute left 10 seconds per one one two three four
46:09this is tense this is
46:13i don't think i'm going to get enough coverage i think they're going to complain 30 seconds
46:20please spray for the spray
46:21it's pretty spray
46:24bakers your time is up please step away from your showstoppers can i just
46:34you've done it bakers
46:38it's great i had to redo my background so many times
46:45aaron you did it just about yes
46:48it's like a sad monkey
46:55it's judgment time for the semi-finalist showstoppers jasmine would you like to bring up your showstopper
47:01please
47:11so this is my macaron christmas tree it's neat as a pin you have a lovely dome on these the pink one's not
47:17so much but the lighter ones you do but they are smooth and extremely neat and when you look at it in
47:23detail you realize you've covered almost every inch of the biscuit with macaron they look lovely so
47:28all they have to do now is taste great there's raspberry ones which are the pink ones and then
47:32the white ones are filled with the dark chocolate ganache if you like dark chocolate which i do that's
47:38perfect lovely flavor makes it heavy but nevertheless it is a dark chocolate macaron that's what it tastes
47:44like the raspberry one's not as delicious as the chocolate one should have put pistachio with them
47:49thank you just for you well done baby girl well done jazzy j
47:57aaron would you like to bring up your macaron showstopper
48:00this is my slot i'm impressed with the amount of macron they completely cover your structure
48:17i don't even looks much like your boyfriend but there are a few smashed macaron here which is a pity
48:23the phil ones don't look too bad a bit flat you've lost a bit of the dome on that the yellow ones down
48:28the front you've lost all of the dome there are three flavors of macarons one which is a white
48:35chocolate ganache with grapefruit jelly salted popcorn and yuzu with some pear
48:44they taste delicious quite chewy grapefruit is delicious but they're not your best macro
48:50i like the flavors actually but the standard of the macaron is not as good as i expected
48:59cheers guys
49:07toby it's time for your macaron centerpiece
49:21this is my crates of lemons sculpture the structure itself is gingerbread it's very clever there is a
49:27lot of gingerbread yeah yeah i like what you've done with the design on the macarons i think it's
49:32worked out really well thank you so we have lemon and poppy seed macarons on the top with lemon curd
49:38white chocolate ganache and the macarons on the front have dark chocolate ganache and hazelnut and
49:43peanuts praline
49:48so chocolatey they're delicious got a proper little foot they're very good love the chocolate
49:54ones not too dry on the mouth it's delicate which i really like the lemon ones a bit dry for me okay
50:01probably needed a little bit of gel or something in the middle just delighting it because that would
50:04have made a big difference yeah i think that obviously if you've eaten that first i mean that is
50:08extremely flavored and that's mildly flavored so it suffers a bit is this labor all macaron
50:14yes yeah that's well done that's nice that yeah i think it's just good pipe work with the macarons
50:19though which i'm quite impressed with and i do love the chocolate one and the construction's excellent
50:23it's very neat i think you've done a good job well done mate well done mate the sign is correct i would
50:31just never even try a sign like that it's also so big like macaroni up that's right honestly
50:37tom you ready for your centerpiece can i get a bit of help i'll carry a brick if i give you a brick
50:42you're right i'm gonna get her well i have to say it looks absolutely astonishing it's so dramatic
51:01i think it really looks like a swarm of bees coming around what do you think i'm gonna be a little bit
51:05more critical if it was chocolate week i'd accept it i i can't accept that when it's a macaron challenge
51:11the macarons look fairly flat the painting's rudimentary but the main thing i'm looking at
51:16is that and this it's very tom i understand that you should have made that smaller and then covered
51:23all of it it's two flavors we have mango and white chocolate ganache in one and then we have a dark
51:29chocolate salted ganache with a sour cherry i get the chocolate and the cherry a bit longer in the oven
51:37too soft very good strong mango beautiful flavor again they're very pleasant but again it needed
51:44longer in the oven thank you tom
51:48i feel chopped down like a tree
52:04it's so lame i can't believe i'm crying oh i just worked so hard this week on that
52:09i feel like the judges were quite pernickety today like any element that wasn't perfect
52:17they really picked apart jasmine got a piece of criticism never heard it before do you know what
52:22i really don't know where i stand but i'm so proud that i've pulled it back to a place where
52:29i'm just not quite sure with the other two lads i think there's a possibility any one of us could go home
52:39it's like a show stopper did anyone blow you away no oh that's a shame of course i think we can talk
52:49about jasmine you can take hair out the equation she's through what's more important is which two
52:55are going through to the fun with jasmine this is where it gets a little bit sticky i really didn't
53:00think the design of aaron's was particularly good but you've actually said that you liked it no they
53:05tasted good tom hasn't been doing well for a few weeks we saved him last week do you think
53:10we could save him again what he did was a chocolate sculpture but it's not a chocolate challenge
53:15toby was doing the worst when we came into the showstopper however his chocolate macarons were
53:21delicious i like the shell for the lemon but i didn't like the flavor obviously next week is the
53:28final you've got a really big decision to make all i can say is good luck guys it's really
53:33impossible this we could ask for a volunteer to go home
53:53well done bakers i've got the great job this week of announcing the star baker and this week's star baker
54:01has already won the star baker four times this is your fifth star baker jasmine that is a joint
54:11record isn't it paul with just one other person well done you're free to the final sadly i've got
54:17the job of announcing who is going to be leaving today but before i do that i've got to say this has
54:22probably been the toughest decision across the whole of the series so far but the person who's going
54:30to be leaving the bake-off tent today is
54:33toby well done mate well done thanks thanks bro oh i'm so sorry no worries no worries thank you
54:55well it's tough to come back from serving a puddle of moose saloon isn't it and i had a good
55:04comeback today the fact that i made it a tough decision today i think was was great we looked
55:10back on it when we were looking back on it and all of a sudden i remember jules one bazier and i went
55:14yeah yeah it's pretty memorable wasn't it what's been the missing about being in the tent
55:24oh it's the good bits that i find hard to talk about
55:29the best thing about being in the tent is definitely the people
55:32the handshake was good the star baker was good but yeah people was definitely the best bit
55:40so sorry man i did so well it took a while for pure and i to discuss everything it goes to show how
55:47tight things are on bake-off it came down to that one mistake on the one bazier and that unfortunately
55:52was a downfall of toby i think toby in a way was our least confident baker when we started he has
56:00learned so much he's a really talented baker thank you so much obviously like i know it's coming it
56:08just sucks and yeah it sucks that toby's gone it's just sad that i didn't get to do the final with him
56:19getting a spot in the final i just i feel so blessed i'm just i'm glad i really persevered i'm
56:26glad i didn't give up can we have one more polaroid do you want me to do it if you all yeah to be
56:30able to get here and have the opportunity to try and win that's what i'm here for toby said this
56:36really sweet and sad thing in there where he was like you just think it's never going to end
56:42oh i'm so lucky that it gets to go on
56:44next time what a final it has been this feels completely impossible i don't know if i've ever
57:10worked this fast in my whole life very very quickly the winner of the great british bake-off
57:20it's going to be so tight is wait oh my god oh my god there's an issue somewhere are you a star baker
57:29in the making if you'd like to apply for the next series of bake-off visit channel4.com forward slash take
57:48so
57:56so
57:58you
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