- 3 hours ago
The Great British Bake Off - Season 16 Episode 7 -
Meringue Week
Meringue Week
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00:00Jasmine was on a roll over all three challenges and landed a third star Baker crown.
00:06It's a hat-trick. Jasmine!
00:09Aaron's plans might have fallen apart. It's broken. But...
00:15It was Natalia's baking swan song. Natalia. In the tent.
00:20I love you guys. You're so nice.
00:24This time we go a bake-off first. One and two and three. Merang week.
00:29This is the most stressed I've been in my life.
00:31Challenging the bakers with the stickiest of signatures.
00:33Yuck.
00:35Squeaky bum time for a minute.
00:36And technical that splits the pack.
00:38Could everyone leave the tent except for Ian?
00:40And a staggering showstopper.
00:42Oh, God, I feel sick.
00:44Who can keep their cool?
00:46Oh, my God, that looks good.
00:48And who will suffer in the temperature of the tent?
00:51I'm screaming inside. Can't you hear it? Like, help me!
00:59First ever Merang week.
01:17First ever Merang week.
01:18Yeah.
01:19What goes?
01:20Ooh, ooh, ah, crack.
01:21Ooh, ooh, ah, crack.
01:22No idea.
01:22A merang-a-tang.
01:23So happy to be here.
01:27I would love this week to be the week of consistency,
01:29but Merang is a friend to nobody.
01:31It's the one thing where if it's not completely perfect,
01:34it's completely wrong.
01:35One of the amazing things about this competition
01:37is that each week you have a completely new slate.
01:40Whatever's gone before,
01:41you just have to, like, bring your best game again.
01:44A little bit of delirium can be good in the tent
01:46because you just keep moving and you don't overthink things.
01:49I think a lot of people's practices haven't gone well, mine included.
01:52My kitchen was something else.
01:54It was Merang everywhere.
01:55So I've been covered in it.
01:56Dogs are covered in it.
01:58They're like, ooh.
01:59It's been a sticky week.
02:03Hello, bakers.
02:04Welcome back to the tent.
02:05I've got some very exciting news for you.
02:07It's the first ever Merang week.
02:09I was going to say that.
02:11I'm sorry.
02:11I got a little bit excited.
02:13Due to public demand and demand from Paul Hollywood,
02:17we're dedicating a whole week to that sweet, eggy goodness
02:21some people call merengue.
02:23It looks like clouds, tastes like heaven.
02:26Now, for your signature challenge today,
02:28the judges would love you to make 12 mini meringue pies.
02:32Your pies should be made with a buttery shortcrust pastry
02:36with a tasty filling and an exquisite meringue topping.
02:41You have two hours.
02:42On your marks.
02:43Get set.
02:44Bake!
02:47What am I doing?
02:48What am I doing?
02:48Bit stressed about the time.
02:50It's only two hours today, which is so annoying.
02:52The signature challenge our bakers have to face
02:54are 12 meringue pies.
02:56The meringue topping is the critical thing.
02:58So the bakers can choose whichever meringue they wish.
03:01Obviously, you've got Swiss, you have Italian,
03:03and then you have French.
03:04I just want a really stable, stiff one today.
03:06For me, the perfect meringue pie has really crisp history.
03:11We want that snap, the crack, and the beautiful butteriness
03:15to come through.
03:16It's sort of my go-to sweet shortcrust pastry recipe,
03:19and it doesn't normally let me down.
03:20They can put anything they like in the filling.
03:22So the obvious thing would be some kind of fruit curd,
03:25but they could put frangipan in there.
03:27They could put a set custard in there.
03:30You don't want it to be too gluey.
03:32It needs to be firm so that there's a contrast
03:35with the soft meringue.
03:37They're the kind of thing that, if I can execute well today,
03:39they do start to look on the professional side of baking.
03:42We've got six amazing bakers,
03:43and we want them to show off what they can do,
03:45and this is the classic way of doing it.
03:47It's a tiny little thing, but it's very difficult to do.
03:51Morning, Jasmine.
03:52Morning.
03:53Hello, Jasmine.
03:54Tell us all about your meringue pie triple star baker.
03:57Have you had a handshake as well?
03:59Yeah.
04:00Wow.
04:01You've smashed all the record books.
04:02You should leave now, really.
04:03A quick while you're ahead.
04:04Get out, Jasmine.
04:06So I'm going to be making passion fruit and raspberry
04:10and meringue tarts.
04:11Perfect.
04:12Jasmine's hoping a tangy passion fruit curd
04:14and fresh raspberries in a sweet short-crust pastry case
04:17topped with Swiss meringue might win her another accolade.
04:21Give her a handshake now.
04:22Get it out of the way with...
04:23No, she's never going to get another handshake
04:24and she's never going to get another star baker.
04:26My money's on Jasmine.
04:28Thank you, Jasmine.
04:31But there's stiff competition when it comes to citrus curd.
04:34I'm making a lemon and raspberry tart with a meringue topping.
04:38I've practised it quite a bit.
04:40There's been lemon tarts flying everywhere.
04:42Adorned with raspberries and edible flowers,
04:45Leslie's Italian meringue will top a sweet short-crust case
04:48filled with a raspberry gel and a classic lemon curd.
04:51Custard or curd?
04:52Cooked curd, yeah.
04:53Is it quite nice and sharp, is it?
04:55It is sharp, yeah,
04:56because you've got the raspberry coming through as well.
04:58Good luck, Leslie.
05:00Does anyone want to take over?
05:02To create the most exquisite and tasty pies...
05:05I'm using chestnut flour in my pastry for extra flavour.
05:08..a delicious buttery pastry is essential.
05:10So we have a pat-sucre for the tartlets.
05:14To avoid it being tough when baked means delicate handling
05:18and keeping cool.
05:20It's going straight in the freezer.
05:22Going to chill out for 15 minutes.
05:24Hello.
05:25Hello.
05:26You're just prancing about.
05:27Harder than it looks, what I do.
05:29Who's the hardest to...
05:30Get banter out of?
05:31Yeah.
05:32Tobes, when he's in the zone, Aaron, he's all right with banter.
05:35You're always good value.
05:37You're the banter king.
05:38Stop it.
05:39You've got a mullet as well.
05:40That elevates everything.
05:41So I'm just chopping up my apples,
05:44ready to stew them in a moment.
05:47All the bakers have opted for fruity fillings.
05:50It's passion fruit curd, so lots of passion fruit.
05:52The choice is designed to cut through meringue's sugary sweetness.
05:56Could I get a bigger sieve?
05:59It's hilarious.
06:03For his filling, software engineer Ian's thoroughly researched bake-off history.
06:08Since season one, anyone that has used rhubarb hasn't gone home.
06:11And this has stayed true for 15 seasons, because they love rhubarb.
06:15Topped with Italian meringue, Ian's pat-sucre case
06:18will be filled with a baked almond frangipan, blackberries and a double dose of lucky rhubarb,
06:23with a smooth compote and decorative batons.
06:25You're not doing rhubarb, are you?
06:27Yeah.
06:28What kind of tent is this?
06:29Do you not like rhubarb?
06:30No.
06:31Do you want to have a little?
06:32Absolutely not.
06:33Do you want me to vomit over your bake?
06:35I'll be a first.
06:36Ian's not the only one opting for my least favourite filling.
06:40That is five parts rhubarb to one part strawberry.
06:44I would say this whole tart to me is like a balance between sour and sweet.
06:49Tom's tangy rhubarb and strawberry curd will be in a short cross pastry case.
06:53Topped with stem ginger Swiss meringue, he'll blowtorch rather than bake.
06:57I don't like torched meringue.
06:59I think it's too sticky.
07:01Yes.
07:02You're adding this stem ginger, the ginger itself, the liquid.
07:04So I make the Swiss meringue, then I'll add four tablespoons of that syrup.
07:08I just find it cuts through the sweetness a little bit.
07:10It'll be fascinating to see how that stem ginger comes through.
07:12I will try and make it definitely come through.
07:16It's looking good.
07:17I just want to cover it with cling film and put it in the fridge now.
07:20This is my blackcurrant compost, which is going to go underneath the blackcurrant filling.
07:24Aaron's pairing blackcurrants with a chestnut filling.
07:27It looks vile for his take on a French classic.
07:31So I had a Mont Blanc tart in Paris.
07:33I do like the Mont Blanc.
07:34I think Mont Blanc is such a gorgeous thing.
07:36It had some, like, blackcurrants in it, and I felt it wasn't fruity enough.
07:40So essentially I've done the same thing, just inverted the chestnut cream for the blackcurrants.
07:45Aaron's almost Mont Blanc pies will have a short crust pastry case,
07:49toasted yuzu and blackcurrant meringue,
07:51a blackcurrant compote and crema,
07:53along with the Bates traditional chestnut cream filling.
07:56I'm very suspicious.
07:57I mean, I think chestnuts are lovely.
07:59It'll be interesting.
08:00Well, I hope you like it.
08:01I hope I like it.
08:02You're inventing something new.
08:04They fear change.
08:05Don't worry about it.
08:06It's very unnerving.
08:07The smell on that is just perfect.
08:10Toby's also taking a risk.
08:12So I'm making mini meringue apple pies with candied walnuts.
08:17With an inventive illusion bake.
08:20It's all going so well.
08:22When's it going to start going wrong?
08:24His short crust pies will contain apple, walnut and vanilla custard.
08:28They'll be topped with a lattice of piped meringue that gives the illusion of a woven pastry lid.
08:33It is meant to be a meringue tart.
08:35Yes.
08:36Is there enough meringue?
08:37I'm going to dome the top of it as well so it looks like a very full apple pie.
08:41How very Halloween.
08:42Look forward to it.
08:43Good, good.
08:44Thank you, Toby.
08:45Halloween.
08:46I feel like that's your favourite holiday of the year.
08:47It's my birthday.
08:50Guys, I've got to do a time call but there's no Alison.
08:52Ian, quick, come over.
08:54It's your first time call.
08:55Tell them they've got an hour left.
08:57Beggars, you have an R left.
09:00R.
09:01See ya.
09:02R.
09:03Better than Alison.
09:04The pastry's been in the fridge for about 20 minutes.
09:06I'm going to get it out now and fill my tarts.
09:09In those black gloves holding that knife, you look quite sinister.
09:12Yeah, I know.
09:13I feel sinister today.
09:14We've got to move fast.
09:15All right, I'm going in.
09:16Whilst most are blind baking.
09:18So I'm going to do 15 minutes on the blind bake and then take the beads out.
09:22Ian's the exception.
09:24I'm doing a baked filling in mine.
09:26A very traditional French pound.
09:28They're going to need to be in the oven for 20 minutes.
09:31I'm like so nervous about those tarts.
09:33Let's see.
09:34Go on in.
09:35Come on.
09:36Let's get your meringue on.
09:38So let's meringue.
09:41One and two and three.
09:43Come on, join me.
09:44No chance.
09:45Let's meringue together, come on Toby.
09:46Oh.
09:47Join me.
09:48I'm so sorry to this point but it's absolutely not happening.
09:51Join me.
09:52How do I meringue?
09:53Join me.
09:54Completely not happening.
09:55Join me.
09:56How do I Merengue?
09:58join me.
09:59I need to join!
10:03I knew Aaron will do it.
10:07No, I just need to make my meringue.
10:10Projecting the Meringue in favour of meringue.
10:12The baker starts on the critical sweet, eggy topping.
10:15Sugar syrups for the meringue and you get the 180.
10:18They can make any style of meringue they choose.
10:21I didn't know there were different types of meringues until about five days ago.
10:25Jasmine and Tom are making Swiss,
10:28heating egg whites and sugar before whisking the whole mix.
10:31It's like rubbing your tummy and patting your head.
10:34The other bakers have opted for Italian.
10:36Which is essentially making a sugar syrup
10:38and then pouring that into your egg whites.
10:41116.5, perfect.
10:43Adding anything extra to either...
10:45It's brown because it's supposed to look like pastry, so I've dyed it.
10:48It's a delicate balance, as too much liquid can destabilise the mix.
10:52Now add the flavours in.
10:54Four tablespoons of the stem ginger.
10:56Oh, yeah. That's the stuff.
11:01Bakers, you've got half an hour left.
11:05Woo!
11:07The edges are cooked.
11:09The base is not completely cooked,
11:10so this is going to be a very stressful, delicate operation, I think.
11:15Less paste, more feed.
11:17It's going back in.
11:19I'm just going to do five and then check it
11:22because I need to get this.
11:23Show on the rope.
11:24Now we wait.
11:25Do you rather be a raspberry or a blackberry?
11:27Raspberry.
11:28Name a fruit and I'll do an impression of it.
11:29OK, OK, OK, OK.
11:30Blueberry.
11:32OK, OK, mango.
11:33Oh, that's a bad one.
11:34Mango's hard, actually.
11:36Well, I love that.
11:41Um, OK.
11:42With the judges expecting deliciously crisp pie cases...
11:45Keep baking.
11:46..the bakers must time the exact moment to take them out.
11:49I think they're OK, these ones.
11:51..too soon and they risk their bakes being pale and soggy.
11:55I think I've done, like, two minutes longer.
11:56I'm liking this peach today.
11:58I could see a meringue in this colour.
12:00Has anyone in your family tried this?
12:02No.
12:03So, Paul and Prue will be the first people to try your meringue?
12:05It's very rogue.
12:08I just...
12:09These need to come out of the oven.
12:13I think they look right, actually.
12:14Happy with that.
12:15They look pretty good.
12:16But the real test now is going to be if these come out of the walls.
12:20Come on, come on, come on.
12:21Pastry's done.
12:22OK.
12:23Right, they just need to chill for two seconds longer.
12:25I think I'm going OK.
12:27I think I've got, like, 20 minutes, maybe.
12:28Bakers, you have 15 minutes.
12:32Whoa.
12:33Right, I am literally, like, to the wire now.
12:35I'm going to start assembling.
12:36Got a lot to do.
12:37Oh, my God, my hands.
12:40So, it's going to be raspberry, then the curd.
12:42Now we're getting rhubarb on.
12:44Big spoon, big spoon.
12:45Look at you go.
12:46You can wield a piping bag.
12:48I don't fear the piping bag, no.
12:49Have you taken too long to do this?
12:52This is chaos, but it's going to get covered in my eyes.
12:54This is the most precise thing I have ever done in my life.
12:58I won't believe that.
12:59This is just about the height of my artistic talent, I think.
13:02Whoa!
13:04I forgot to put the walnuts in.
13:05Oh, how did I forget that?
13:08What a silly boy.
13:10I'm just going to try pressing a few in.
13:13Just try icing over the top.
13:15Bakers, you've got five minutes left.
13:18Gosh, gosh, gosh.
13:20Blow torch that meringue.
13:25Prue said she doesn't like a lot of char.
13:27I'm just going to go light.
13:28I want a bit of caramelisation, but I don't want it to be burned.
13:31Oh, wow, these are great.
13:33Bakers, you have one minute left.
13:35One minute.
13:36That is stressful.
13:38These are lemon fabina from Mark Arden.
13:41Okay.
13:47Bakers, your time is up.
13:50Please step away from your meringue pies.
13:52Do you see, Toby?
13:56Yeah.
13:57He's like, mum, come on.
14:00I forgot the walnuts.
14:01Screeky bum time for a minute.
14:02The one thing that didn't fully go to plan there is that that meringue does look a little bit thinner and stickier.
14:07Oh, my Lord.
14:08These are beautiful.
14:09I don't know if I've cooked mine enough.
14:10The baker's mini meringue pies now face the judgment of Paul and Prue.
14:24Hello, Tom.
14:25Hello.
14:25Hi, Tom.
14:25Hi, Tom.
14:32They are as neat as a pin.
14:34I'd like to see a little bit more of a flash of colour to the meringue.
14:37I feel like I heard Prue say she doesn't like toasted meringue.
14:39What I don't like is unbaked meringue.
14:42Yuck.
14:43Oh, yeah.
14:44That's what I mean.
14:46It's a meringue challenge, bro.
14:47You've got to have some meringue.
14:49So, this is a rhubarb and strawberry meringue tart with a stem ginger Swiss meringue on the top.
14:56You know, that meringue has a really lovely flavour.
14:59It's still disgusting texture.
15:02The tart that comes from the base is nice.
15:04The overall flavour balance with the meringue, the strawberry comes through beautifully.
15:08And it's not overly sweet, actually.
15:10No, it's lovely.
15:11Fantastic.
15:18Pastry looks a little pale to me.
15:21So, we've got a sweet shortcrust pastry with a raspberry gel and then we've got a lemon filling and a Italian meringue.
15:31That lemon curd is absolutely delicious, but it is too thick.
15:35It's just too gloopy, that.
15:36It's too gluey.
15:37OK.
15:38The meringue's lovely.
15:39Set well.
15:39Cuts well.
15:40Yeah.
15:40I think the flavour combinations of all three balances with the sharpness from the lemon curd.
15:43It's just, for me, your pastry's overworked.
15:45OK.
15:46I think it needs a little bit longer in the oven as well.
15:47Yeah.
15:48Yeah.
15:54Yeah, I like these.
15:56Don't they look beautiful?
15:58Nice and crisp pastry.
16:00Holding nicely.
16:01So, my meringue pies have some fresh raspberries in them and then a passion fruit curd and then a Swiss meringue on top.
16:07Mmm.
16:08Absolutely perfect.
16:10Crisp pastry.
16:11Really strong passion fruit.
16:13A little bit of raspberry and creamy meringue.
16:16It's really good.
16:17Pastry's well baked.
16:18The passion fruit comes through really nice.
16:19It's nice and sharp, balancing with the raspberries and then the sweetness on top.
16:23So, well done.
16:24It's not going to happen.
16:25I'll do it all with my left hand.
16:31It's like a half.
16:33That's like a half.
16:34That's the real one.
16:36Well done.
16:45Well, they certainly look interesting.
16:47They're not all identical.
16:48Your blowtorch is all over the place.
16:50You've got parts here which just aren't touched at all.
16:52OK.
16:52You have blackcurrant compote, a blackcurrant filling, some chestnut cream, and then it lightly flavoured you zoom around.
16:59That's beautiful.
17:00And the reason is the tartness against the sweetness and your pastry is fantastic.
17:04I would have liked a bit more of the chestnut, but the combination is lovely.
17:08If I saw them in a pastry shop, I would want to buy one.
17:10Well done, Aaron.
17:11Thank you very much.
17:17Love the look of them.
17:18These are rhubarb and blackberry tarts with a frangipan, rhubarb compote, vanilla, Italian meringue, and rhubarb batons.
17:27You know, Ian, it's very complicated, but it's absolutely beautiful.
17:30Everything goes together really well.
17:32It's lovely.
17:34I like the tartness that's coming from that with the frangipan.
17:36It's baked beautifully.
17:37I do get the tartness from the rhubarb, but not necessarily the flavour.
17:41Overall, I think it's a decent bake.
17:42Very good.
17:43Well done.
17:49They look absolutely lovely.
17:52Such a clever idea to make them look like little apple pies with a meringue.
17:57So it's a sweet short crust, then there's a custard in the base, stewed, apples, candy walnuts, and meringue.
18:03It's lovely and sharp, and the pastry is just delicious, and I like the meringue.
18:12Wow.
18:15The reason why I like it is because the tartness and the apple, the texture inside there as well.
18:21We know that's meringue, but actually it's not overly sweet.
18:23It's delicious, and I've never seen that before.
18:26Well done, Patrick.
18:27It's lovely.
18:29Wow.
18:30That couldn't have gone any better.
18:31I don't think they actually gave me any critique at all.
18:34I don't know how I feel about the left-handed handshake situation.
18:37I don't know what it means.
18:39Mood in my camp is disappointment after that one, because this is meringue week, and that meringue was the worst I've ever made.
18:44A bit disappointed that the textures were wrong, and the pastry was a little bit under, but I sort of knew that.
18:52The bakers were able to prepare for their signature bake.
18:55But the technical challenge will be a meringue-based mystery.
19:01Hello, bakers.
19:02Welcome back to The Tent.
19:04It's time for your technical challenge.
19:06And today, your technical challenge has been set for you by the king of meringue, Paul Hollywood.
19:11Now, Paul, we know you're a font of meringue-based knowledge.
19:14Have you got any advice for our bakers?
19:16You get one shot at this.
19:18You make a mistake on that, that's it.
19:20OK, as ever, our technical challenge will be judged blind, so we're going to have to ask the king and queen of meringue to exit the tent.
19:28Hurry up, guys.
19:29We've got some exciting news for our bakers.
19:32Guys, for your technical challenge, we're about to unleash on you a staggered start time and a staggered finish time.
19:40Check this out.
19:41Could everyone leave the tent except for Ian?
19:44Why?
19:45Oh, my goodness gracious.
19:48Great balls of fire.
19:49Ian, the judges would love you to make four perfectly risen soufflés.
19:55Your soufflés need to be made with a raspberry Italian meringue base served alongside a leaf-shaped twill.
20:04You've got one hour.
20:05On your marks.
20:06Get set.
20:07Bake.
20:09Good luck, Ian.
20:10Thank you, guys.
20:12Make eight curved leaf-shaped twills.
20:14I'll put the sugar and butter together, and then I'll put it in the egg white, and then I'll put it in the flour.
20:19Easy.
20:22Oh, that looks like a raspberry soufflés.
20:24Before we talk about it, you need to tuck in while it's at its full height.
20:28Tell me what you think.
20:29Well, it looks wonderful.
20:32Wow.
20:32Mm.
20:33That is beautiful.
20:34There is an Italian meringue method.
20:36What they've got to do is make a puree with the raspberries.
20:38Once they've done that, then they need to make almost a sticky jam.
20:42Meanwhile, you also have your egg whites.
20:44Whisk into soft peak.
20:47If they take it to stiff peak, it's going to be quite lumpy and quite rough.
20:51Now, you're baking this for about 20 minutes.
20:53If they don't get their timings right and they run out of bake time, the chances are it's not going to have the full height.
20:58The baker's got an hour for this challenge, and we're staggering their start.
21:01We can taste them fresh from the oven.
21:03Start off with the twills to get that out of the way.
21:05They have rolling pins, so when it comes out, the twills can be lifted and placed over, and it gently folds.
21:10This seems so simple, but there are a hundred things that could go wrong.
21:15This is evil.
21:16Why am I here by myself?
21:18You're the first man on the moon.
21:19And do I get any special treatment because of this?
21:21You've got to wash your hair later.
21:22That would genuinely be a dream.
21:25When's everyone else coming in?
21:28Hello.
21:29Hello.
21:30Hi.
21:31This is so fun, Toby.
21:32You're going to really enjoy this.
21:34Toby, the judges would love you to make four perfectly risen souffles.
21:39Your souffle should be made from a raspberry Italian meringue base and served alongside a leaf-shaped tuile.
21:48You've got one hour.
21:49On your marks.
21:50Get set.
21:51Bake.
21:53Oh, my goodness me.
21:54I have never made a souffle.
21:56At least we have a recipe.
21:58I wouldn't say full, but it's a recipe.
22:00I'm just going to have to wing it.
22:01It says curved.
22:02I don't know if that means these are just curved leaves or if I have to curve them myself.
22:07Oh, I feel like I need to move faster.
22:09Come on then, Leslie.
22:11Les, you're going to smash this one.
22:13Okay, Leslie.
22:14The judges would love you to make four perfectly risen souffles.
22:18On your marks.
22:19Get set.
22:20Bake.
22:22I'm really trying hard not to be stressed because I think when you're stressed you start panicking.
22:27Is this good for smearing?
22:28I think that's a good schmearer.
22:30I'm not a massive fan of souffle.
22:33I like food with substance.
22:34What's your favourite dessert?
22:35Apple pie, ice cream, custard and then clotted cream on top of that.
22:40Ice cream, custard and clotted.
22:43Go big or go home.
22:44I'm literally going to put that in for a couple of minutes.
22:51As soon as they're golden brown, I'll take them out.
22:53Come on, Aaron.
22:55On your marks.
22:56Get set.
22:57Bake.
22:57I have actually made souffles before.
23:01I have never made a twill before.
23:06Jasmine.
23:06On your marks.
23:07Get set.
23:08Bake.
23:10I find the starting start is really unnerving.
23:12It's the waiting.
23:13I just don't like it.
23:15What a weird challenge.
23:17Can you be having a good little look?
23:19Tom.
23:19On your marks.
23:20Get set.
23:21Bake.
23:22First impressions, souffle.
23:24Never made one.
23:25Honestly, a bit confused.
23:27Baking twills is a fine art.
23:33They look like twills.
23:35They're definitely not the neatest ones.
23:37Go under, they'll be soggy and unpleasant to eat.
23:40Some of them are a bit pale, but they are what they are.
23:43But if overbaked, they'll snap when curled.
23:46Oh, a bit brown.
23:48And I don't think they're going to curve very well.
23:52No.
23:52I cooked them for too long, so I'm just going to go again.
23:57So next step is make a smooth raspberry puree using 25 grams of the caster sugar.
24:02While other bakers move on.
24:05I just blitz the raspberries with sugar, and I'm just sieving the seeds.
24:08Lesley's spending time baking new toyores.
24:13Second time lucky.
24:15I'm screaming inside.
24:16Can't you hear it?
24:17Like, help me!
24:19I have to make an Italian meringue souffle base with the remaining sugar and the raspberry puree.
24:23I am going to add some sugar to this and then bring it to a syrup.
24:27200 grams remaining from the 225 grams of caster sugar.
24:31With the remaining sugar, so how much remaining sugar do we have?
24:34430 grams.
24:35That's a lot of sugar.
24:37So I need to get that up the temp.
24:38Your face when I said souffle.
24:41I mean, what a picture.
24:42Never made one.
24:43I moved into this flat once, right, and I became obsessed with it.
24:46I bought all the ramekins and everything.
24:48And I am like a professional souffle maker.
24:51Do you want to make these for me?
24:52No, I don't know about this one, though.
24:53I don't know about this one.
24:54Oh, perfect.
24:54That's really helpful.
24:56So I'm just starting to separate my eggs.
25:00This is for the Italian meringue.
25:01To cook the egg whites properly, the syrup has to be 116 degrees.
25:06I need it to get to 120 degrees Celsius.
25:08In fact, to perfect this recipe, the syrup should reach 114 degrees.
25:13This needs to get a couple degrees higher.
25:15This is at 111, yeah, do you know what that's done?
25:18120, OK.
25:19While to achieve the airy texture the judges expect...
25:22Bloody hell, this is stressful.
25:24..the meringue should be whisked to soft peaks and no further.
25:27Like medium, medium peaks, right?
25:30..or when baked, the souffle's risk being lumpy and curdled.
25:34I'm sort of aiming for stiff peaks.
25:36That's stiff peaks now, already.
25:38Not sure what it's meant to be, but it's stiff as now.
25:40Right, I'm just filling these.
25:42I have no idea how high they're meant to be.
25:44This is the most stressed I've been in my life.
25:47Whenever I've seen a souffle,
25:48it's always got, like, perfectly level edges.
25:51I feel like it should be perfect.
25:54Let's see.
25:56The delicate dish requires up to 20 minutes baking.
25:59All right, so let's set a timer for 10 minutes.
26:03Well, I'll bake them for as long as I've got.
26:04Going too late, the bakers run the risk
26:06of serving the judges a raw mixture.
26:09Hopefully they'll be done in time.
26:10Yeah, I'm going in.
26:13I'm going to leave them in to the very last minute.
26:15So now we wait.
26:20Ian, you have 10 minutes left.
26:22I mean, they look like souffle's,
26:23but I don't know how long I'm meant to bake them for.
26:27Stressful.
26:28Do you like souffle's?
26:29I love eating souffle's.
26:30It's all about the rise, isn't it?
26:31It's all about the rise.
26:33If they don't rise, it's game over, isn't it?
26:35They've risen so much.
26:37I mean, these are big boys.
26:39Oh, my God.
26:41They are insanely tall.
26:45They're not going to be dumb.
26:46They're going to be raw.
26:48Oh, my God.
26:50I feel like I need to take them out.
26:5215 minutes feels right.
26:53Oh, my God.
26:55Wow.
26:56Ian, those are taller than you.
26:58Baker number one, I'm coming to get your bake right now.
27:02As always...
27:03It's great.
27:03The technical bait will be judged blind.
27:07Madam.
27:09Monsieur.
27:10The height's quite good.
27:12It's got decent height.
27:16That's very, very sweet.
27:18Too sweet and not enough rosy.
27:20I think they made a mistake somewhere, yeah.
27:21It's a very good texture for souffle.
27:23Very fluffy, like a cloud.
27:25The twill's look great.
27:26It's a nice colour, that, actually.
27:27That interpretation's fine for me.
27:29I agree.
27:31They're coming out.
27:32Number two, I'm coming to get your bake.
27:35They're really tall, but they do look like they're coming down a tiny bit now.
27:38Thanks, Chris.
27:41Enjoy.
27:42It feels baked well.
27:45That soup plate's quite flat, not as high as it should be.
27:47They should be higher than that.
27:48I think they're taking the meringue to the wrong stage.
27:52They need to take it to soft beat, not stiff beat, because it makes it lumpy.
27:57The raspberry levels are good, but it's just too flat.
28:01Yep.
28:03They're going to be raw.
28:04Oh, I've got it.
28:06Never mind.
28:07Baker number three, I'm coming to get your bake.
28:10I'll be really gentle with them as well.
28:12Oh, my goodness.
28:14Oh, dear.
28:15Might want to just put it straight in the bin.
28:17Well, look, it's like liquid.
28:20Yeah.
28:21It's not baked long enough.
28:22Yeah.
28:24It's over whipped.
28:26Mm.
28:26So that the white would not incorporate properly.
28:30And the twill's are thick as hell.
28:32They're all different colours.
28:33Yeah, those aren't good.
28:35Baker number four, I'm coming to get you.
28:37So your car did decline, but don't worry.
28:47I'll sort that out.
28:48Thank you very much.
28:49It's got a bit of height to this.
28:51Not as much as it should be, though.
28:54It's not quite as set as I expected it to be.
28:56No, it's a little bit wet in the middle, which is why I sunk a bit.
29:00Flavour-wise, it's OK.
29:01It's quite lumpy, and these wheels are too thick.
29:05Baker number five.
29:06I'm coming for your bake.
29:11I can see from here that the biscuits are all different shapes.
29:14But actually, they taste amazing, and the colour's amazing, too.
29:17They're decent.
29:18The twills are good.
29:19These do not look good at all.
29:21Look how soft that is.
29:23Yeah, it's liquid.
29:24Actually, it tastes good.
29:25Mm.
29:25The flavour's everything going for it.
29:28Baker number six, I'm coming to get your bake.
29:31They're dropping already.
29:33Thank you so much.
29:34This is your last dish.
29:37Enjoy.
29:38The problem with this is, obviously, the height.
29:41It looks quite rough.
29:44It's too sweet.
29:45Not properly risen.
29:47No, it's not.
29:48It's dropping really quick, isn't it, as well?
29:50These are underbaked, but it's not very good.
29:52It's grainy, actually.
29:54Pale, flat.
29:55I can't see what's going for it.
29:58It was so brutal.
30:01The judges will now rank the soufflés from worst to first.
30:05In sixth place, we have this one, Leslie.
30:08It was underbaked.
30:10Yeah.
30:10In fifth spot, we have this one.
30:13Tom, I did think it was slightly underbaked.
30:15You didn't get much height to it, either.
30:17Jasmine's fourth, and Toby's third.
30:19And in second place, we have this one.
30:22It's mine.
30:23Aaron.
30:24Nicely set and quite well-risen.
30:27Pretty good job.
30:27Which means in first place, we have this one.
30:31You had the hardest spot, so well done.
30:34Yeah, that is well done.
30:36The raspberry flavour was there, but it was balanced by the sugar.
30:38However, what I did like were the twills and the height that you got.
30:41How do I get first?
30:44I'll take it, yeah.
30:46You put 230 grams too much sugar in.
30:49What?
30:50I thought it said you use the remaining sugar.
30:52I'd say confidence is low going into tomorrow.
30:54If I'm going to be here next week, I need to bring a superstar game.
30:59That wasn't great.
31:01I don't think I'll make another soufflé.
31:04No.
31:10Here we go.
31:11The first ever meringue week.
31:14Have you enjoyed it?
31:14Yeah, I loved it.
31:15I like meringue week.
31:16You like anything sweet.
31:17What about Toby's apple pie?
31:19I think it did a good job as well.
31:21I thought it was pastry on top.
31:22He deserved the handshake, though, didn't he?
31:23And why did Jasmine get a left-handed handshake?
31:26It wasn't quite as good as Toby's.
31:27So, a left-handed one is not as good.
31:30You just make it up as you go along.
31:31I do, yeah.
31:32But Jasmine deserved it.
31:33And weirdly, on the other side of the fence, we had Leslie in a soufflé.
31:36It was just too soft and flat.
31:38She's in big trouble.
31:39Tom's in trouble on his signature.
31:41I was a bit concerned about the meringue.
31:42It was too gloopy.
31:44That's the perfect example of what I don't like about torched meringue.
31:48Let's talk about Ian.
31:49Because Ian did quite well in the technical, didn't he?
31:51He won.
31:52He did.
31:52I'd describe that as quite well.
31:55Ian's was really, really sweet.
31:58He got away with it because of the rigidity of the meringue itself.
32:01But I think overall, Toby's done well.
32:04And I think Aaron's up there as well.
32:05And Jasmine.
32:05We are getting to the creme de la creme of bakers now, though, aren't we?
32:10Quarterfinals next week.
32:11And I think at that point, we are beginning to sort of hone down on who's going to be in
32:15the final.
32:15It's week seven.
32:16I hope so.
32:17Unless you've been asleep the whole time.
32:18Welcome back to the tent, bakers.
32:28I hope you're all still enjoying those meringue wheat vibes.
32:31Bum, bum, bum, bum, bum.
32:32Hey!
32:33Those vibes aren't over, kids, because it's time for your meringue showstopper challenge.
32:38The judges would love you to create a beautifully decorated Vacheran Glace.
32:43So named because of its resemblance to an alpine cheese, traditionally, your Vacheran should
32:50consist of an exquisite meringue shell containing yummy ice cream.
32:54So it looks like a cheese tastes like an ice cream.
32:57So much better that way round.
32:59Exactly.
32:59You have four and a half hours.
33:01On your marks.
33:02Get set.
33:03Bake!
33:05I need to get everything started super quick.
33:08It seems like loads of time, but it goes in a flash.
33:11Let's split some eggs.
33:13Today's showstopper challenge is a Vacheran Glace.
33:16A Vacheran is basically a cocoon of meringue over an ice cream.
33:20I've never had a Vacheran in my life.
33:22For my perfect Vacheran, at least a third of it will be meringue, and the other two thirds,
33:27sorbet and ice cream.
33:28Those two flavours must go together, and they must go with the meringue.
33:32They've got to get the recipe right.
33:33When you put it in your mouth, the flavours should really pop.
33:36If it isn't right, they're going to be in a world of trouble.
33:38Got that feeling of impending doom.
33:40I'm traumatised from trying this at home and it having no flavour at all.
33:44We expect the meringue to be baked long and slow, and that will create a hard meringue and will be very stable.
33:50If they bake it for less, it might look good, but guarantee this thing will crack and it will fall apart.
33:55I'm not feeling confident about this. I never feel confident about meringue.
33:59With a showstopper, we always want some height to it and be a bit extravagant and extraordinary.
34:04You want to see something that's hugely elaborate, decorative.
34:07Most of all, I wanted to have classic flavours, good meringue and beautiful ice cream.
34:13If the bakers do this correctly, this will be unbelievable.
34:17Hi, Tom.
34:20Good morning, Tom.
34:21Hello, how are we doing?
34:21Tell us all about your bacharang glace.
34:24Me and my family always love to go mushroom boraging.
34:26So today, I'm making a set mushroom.
34:29You have the banana sponge, banana ice cream, and you'll have a banana and hazelnut dolce de leche in there.
34:34After underperforming yesterday, Tom's going bananas, with a giant mushroom wrapped in Swiss meringue.
34:41His fungi will have a detachable white chocolate and coffee Italian meringue top.
34:45So that you can essentially lift the meringue off in case you don't like a non-baked meringue.
34:50It does sound really good.
34:51Great flavours combinations.
34:53Structurally, is it quite sound?
34:55Maybe.
34:57Let's see how we get on.
34:58Good luck, babes.
34:59Thanks, guys. Have a good one.
35:01In this immense challenge...
35:02There's a lot of meringue today.
35:03Good of thought for meringue week.
35:05The bakers can once again make any meringue they choose.
35:08This is a Swiss meringue that I'm making.
35:10I'm literally doing a French meringue.
35:12But to ensure its stability, it's essential they follow their recipe perfectly.
35:17I've used 150 grams of pasta sugar and 300 grams of egg white.
35:25I'm going to check the consistency of this.
35:27It doesn't do anything when you turn it upside down.
35:29It kind of does do something.
35:30I'm not going to do that for too long.
35:32I'm not happy with this.
35:35Something not right with it.
35:37I should give it another go.
35:38You got it, Les.
35:39You got it.
35:40Thanks.
35:41To create the show-stopping Vacheran glacé that judges expect...
35:44So I'm going to pipe a scallop shell.
35:47Is it scallop or scallop?
35:48The bakers must conjure up...
35:50Really cool little piping nozzle I have here.
35:52Sort of looks like corrugated metal.
35:54...an elaborately sculpted meringue decoration.
35:57How are you feeling?
35:58Hmm?
35:59Not in control.
36:02I feel, yeah, I feel great.
36:04I detect some sarcasm.
36:07It's all going to go in the oven soon, but I need to pipe my tree first.
36:10Yeah, these are meant to be fern leaves.
36:12Do they look like a dock leaf?
36:13Maybe.
36:14I should have done pearls in the middle of it.
36:16Morning, Jasmine.
36:17I gather that your Vacheran glacé is going to be a seashell.
36:21So I'm going to do a shell with pistachio ice cream, stracciatella ice cream and strawberry ice cream.
36:27And your three ice creams, how are you freezing them?
36:30So I've got these moulds, which I'll freeze them in, so then they'll turn out and be a similar kind of shape.
36:37In addition to a trio of ice creams, Jasmine's stepping outside her comfort zone with an Art Deco French meringue seashell with pistachio praline struts.
36:46Are you confident about today?
36:48No, this is...
36:49Is this going to be your weak link?
36:51This is as we're just going to crack and fall apart.
36:53It's as far as I can get it with the time I've got left.
36:59It's better than the last lot.
37:01Oh, gosh.
37:02I need to make sure that they're going to be structurally sound, so I'm just filling in little gaps.
37:07But I'm pretty much good to go on these.
37:09Again, I'm going in.
37:10Achieving the perfect meringue...
37:12They're going to be a friend hour and half.
37:13...means baking low and slow.
37:15OK, I would love it to bake for seven hours, really slowly, in an aga, but I don't have that all that time.
37:21I'm colouring my meringue, but I'm just doing it in the bag, because as it comes out, you get, like, a ruffle.
37:26I need to get my ice creams churning.
37:28Next, the bakers turn to their Vacheran glacés' icy fillings.
37:32So these are the two custard bases.
37:34You're going to have a banana ice cream and then a cinnamon ice cream.
37:36Making multiple frozen elements...
37:38Oh, yeah.
37:39So that's my chocolate custard and beers.
37:41..it's crucial their flavours complement each other perfectly.
37:44So I am making mango sorbet and coconut gelato.
37:49Let's pray to the meringue gods.
37:51Right, let's start churning.
37:52I'm going to pop the basil in the curd.
37:55Hopefully the judges will like the flavours.
37:57A sorbet sorbet.
37:59Leave that to churn until it's done.
38:01Morning, Aaron.
38:02Good morning.
38:03Tell us all about your Vacheran glacé.
38:05Mine's called Kitsune Sundae.
38:07A what?
38:07Kitsune Sundae.
38:08Right.
38:08It's a Japanese fox spirit.
38:10It's essentially a fox, only with nine tails.
38:12As opposed to a cat with nine lives.
38:14Beneath an intricate fox figure from Japanese folklore,
38:19Aaron's concealing a key lime and lemongrass sorbet
38:22and a smooth stem ginger ice cream.
38:24I love ice cream.
38:26Are you the sort of person who will watch TV and go through the whole box?
38:29I'm the type of person who will open a tub, have four spoons and put it back.
38:32I couldn't live with you, babes.
38:34What?
38:34I'm telling you.
38:34I can make you any flavour of ice cream that you want to.
38:36That's true, I could live with you.
38:39So that's my coffee sorbet in there.
38:41Strong espresso, but I feel like you need that with the dark chocolate
38:44because I want it almost to taste like a mocha.
38:47Morning, Ian.
38:48Good morning.
38:48Hey, yeah.
38:49Tell us about your Vacheran glacé.
38:52I want to cast your minds back about a decade ago.
38:54There was another fella called Ian from Belfast on Becloff.
38:59His Becloffs didn't go too well and he served it in a bin.
39:04Back in series five, one of the most iconic bake-off moments of all time.
39:11Saw another Ian from Belfast.
39:13No, no, no, no, no, no, come on.
39:16Consigne his bake to the bin.
39:18Ian, Ian, Ian, you have to present...
39:20Look at this, you can't present it.
39:22Come judging, his flavours were never tasted.
39:25So where's your sponge?
39:27In there?
39:28We could have tested that.
39:30Do you remember this?
39:31I remember.
39:31So seeing as I'm the other Ian from Belfast...
39:34This is going to be a bin with the same flavours that he did as Becloffs.
39:38Brilliant.
39:39Ian's Italian meringue Vacheran glacé pays homage to series five Ian's flavours.
39:45With espresso sorbet, dark chocolate ice cream, sesame praline and vanilla chantilly cream.
39:50So you're finally going to put bin gate to bed?
39:52Yeah, my sorbet is churning already.
39:55Well, it's good because Ian's didn't really set.
39:57And that was part of the problem.
39:58Good luck, Ian.
39:59With their first frozen filling churned...
40:02Looks like it's set like a dream.
40:04...to get a second made in time, the bakers can't chill now.
40:08I'm not good at multitasking, so I generally find this moment in any bake quite difficult.
40:13I'm just going to sift this one more time because I really want the pistachio ice cream to be smooth.
40:17Wait, you've got to hold this flat.
40:19That's not going to work, is it?
40:20It's small, that sift, isn't it?
40:22I'm going to go borrow one from Tom.
40:23OK.
40:24It's not really going through.
40:25Tom's provided.
40:26Holes are too small.
40:27I'm going again.
40:29That's...
40:30Oh, good.
40:31This has been an absolute fiasco.
40:34I thought you were good.
40:36Now I'm going to make coconut gelato.
40:37Unlike the rest of the bakers, Toby is not using milk or cream.
40:41Because I was lactose intolerant when I was a kid, I thought I'm going to try and make this whole thing lactose-free.
40:45His vacheran glace celebrates a trip to South America.
40:49One of my really good friends is Colombian.
40:51We went and stayed at his family home.
40:52And in the garden, there's this beautiful mango tree.
40:55So every morning, we would go out and pick fresh mango.
40:58So it's my ode to that.
41:01Beneath the meringue mango tree, Toby's packing in mango sorbet, macerated mango and a coconut ice cream, along with a coconut caramel whipped cream.
41:09So, my little lactose-intolerant friend, you're doing ice cream.
41:14When did you find out you were lactose intolerant?
41:16When I was a baby.
41:17So I grew up on goat's milk.
41:18Goats get bad rap, don't they?
41:20I guess because the devil has the form of a goat.
41:22And the old clippity-cloppity.
41:25I'm getting turned on.
41:26I know.
41:27Bakers, you're halfway through.
41:30You've got two hours and 15 minutes left.
41:33Oh, I don't know whether to up my oven temperature.
41:37This should please you today, Prit, because there's a lot of baked meringue.
41:40So we shouldn't get the whinging that we got yesterday.
41:43Oh, it's still soft.
41:44It should be hard, and it's just not.
41:47It's really weird.
41:48I don't know why it's not.
41:49It's exactly the same as I've done it at home.
41:51What amount have you used?
41:52I've used 150 grams of pasta sugar and 300 grams of egg whites.
42:00It's the other way around.
42:01It's double sugar.
42:02That's what I've done.
42:03Yeah, yeah, yeah.
42:04So great, now you can just redo it.
42:05I just need to get it done.
42:08If she can crack her Swiss meringue,
42:10Leslie's bake will be inspired by an upcoming family celebration.
42:14My daughter got engaged at Christmas.
42:17I hope I'm the wedding cake maker.
42:19I figured I'd better start practising, just in case.
42:22Leslie's Vacherang Glace wedding cake will be home to lemon and basil ice cream,
42:27strawberry-eaten mess, vanilla ice cream,
42:29and be adorned with Swiss meringue, swans and ruffles.
42:32You all right, Leslie?
42:33Yeah, I'm a little bit stressed.
42:34What are you stressed about?
42:35My meringue didn't work.
42:37I read the recipe round the wrong way.
42:39Have you got time to cook it and everything?
42:41Probably not, but I'm going to get some out anyway.
42:44Listen, we've got to keep fighting, babe.
42:46We've got to keep fighting.
42:49Bakers, you've got one hour left.
42:51Yeah, you drink that, Leslie.
42:53Hydrate, hydrate, hydrate.
42:56Everything's done.
42:57Just got to assemble and hope that the meringues don't crack.
42:59You've got this, man.
43:00Hopefully.
43:01Let's do your moustache while we're here.
43:02Yeah, go on.
43:03Tie me up.
43:06Right, here we go.
43:07I am absolutely petrified.
43:09Petrified.
43:10Just baked meringue is incredibly fragile.
43:13Getting them off is going to be interesting.
43:16Meringues don't really like temperature change.
43:17And before the bakers can begin building their vacheran glacés...
43:21These are my meringues that will go inside the structures.
43:23They face the nerve-wracking task...
43:25I can hear it like cracking.
43:26...of freeing their meringues...
43:28Crack here, crack here, cracks there.
43:31Oh, my days.
43:36I'm literally shaking.
43:39Oh, come on, please.
43:40Stay together.
43:41Come on.
43:43There's a lot of cracks here.
43:45Hopefully I can glue this all back together.
43:47Is anyone else going badly?
43:48Oh, this bit is so stark.
43:52Oh, so this is one of the most stressful things.
43:56I'm going to try again.
43:58Hopefully I can get this one off in one piece.
44:00It's cracked a lot.
44:02What I might do is pour white chocolate onto it.
44:05And hopefully the chocolate will solidify.
44:07That's my backup plan.
44:13Let's go.
44:15That was tense.
44:16While most undertake with pears...
44:18Ha.
44:19That did not work.
44:21Meringue, meringue, meringue, meringue.
44:23I'm just covering this in white chocolate
44:25so that the ice cream doesn't make it all go soggy.
44:28Leslie's forced to accelerate her low and slow bake time.
44:31I've just turned it up to 200,
44:33just hoping that it'll give it a little blast that it needs.
44:36How long have we got?
44:37Please don't say half an hour.
44:38Bakers, you've got 13 minutes left.
44:41Let's make the showstopper of dreams.
44:43I'm trying not to panic.
44:45I think we need to make a bloody veteran.
44:47As the clock ticks down...
44:49Ice cream.
44:49...the bakers attempt the tricky task of building up.
44:52Everything, when I assemble it, needs to be frozen cold.
44:55Otherwise, the ice cream will melt.
44:57They didn't have tins in the size that I needed,
45:00so I need to cut this.
45:01It's so hard.
45:02If I have something that's standing and edible,
45:04that is honestly a win.
45:07I can't deal with the mess.
45:08I'm staying positive today.
45:10I'm not going to let it get me down.
45:11Bring it on.
45:14Sorry.
45:14Hey.
45:15Hey.
45:16So, my whipped cream, I've just got some vanilla and ginger syrup.
45:19So, this is the coconut caramel cream.
45:23This is my nervy moment, so this is me making the mushroom head.
45:26I do feel like it's coming together now, but it is what it is.
45:29Okay, so now I'm making my pistachio praline.
45:32I'm icing ice cream, and everything is collapsing,
45:35but it is fine, because it's going to go back to the freezer.
45:38Bakers, you've got 15 minutes left.
45:40It never ends.
45:41It's a challenge.
45:41I'm going to get them out and just hope they're setting off.
45:44I'm going to torch this Italian meringue next.
45:46Oh, they're a little bit soft.
45:48It's not had quite long enough in the oven.
45:51Oh, that's just cracked as soon as I put it on.
45:53Why Ian's lips black?
45:54It is black food colouring powder and luster dust.
45:59Oh, I need to wash myself after this.
46:01These do look very rustic.
46:03I suppose I've just got to trust myself.
46:05Are these the sides of the bin?
46:06These are the sides of the bin.
46:07It's the sort of old tin beaten up.
46:10Yeah, it needs some character, right?
46:12It needs character, yeah.
46:13It's the sort of bin that Top Cat would sleep in, right?
46:16Exactly.
46:17Oh, that's a good reference.
46:18You need to know which bin you're creating.
46:21This is chaos.
46:23Bosh, look at that.
46:24Right, what shall I do?
46:26What shall I do?
46:26What shall I do?
46:26Right, let's glue it up.
46:28I've tried my best today.
46:29It was a silly little wearer.
46:31I was going to sample it in the freezer.
46:33The chocolate's not stuck it together.
46:34Can I request some setting spray?
46:36Let me just add the nose.
46:38Oh, my God, my hands are shit.
46:40Somehow, I want to use these to support the shell.
46:44And around the side over here, press boss.
46:47That's ones where the batch that had an accident,
46:50they flew off, but I'm just going to cover it with fruit.
46:53Lifesave on that.
46:54Bakers, you've got one minute left.
46:56Come on, bakers, you've got this.
46:57It's going to be down to the wire.
46:59Oh, God, I feel sick.
47:03It's like a bin lad.
47:04Is it the cleanest?
47:05No.
47:05It's wonky on top, but maybe they won't notice that much.
47:11Bakers, that is it.
47:12Your time is up.
47:15Is there a good angle for it?
47:17Look on the bright side.
47:18I've never got to make a bashering glacé again in my life.
47:20That is incredible, Tom.
47:22It's pristine.
47:23Oh, don't catch me like this.
47:26I know the meringue's not great.
47:28I'm just feeling super relieved that it's done.
47:31Not allowed to cry on telly.
47:32Oh, yes, it's all right.
47:35It's all right.
47:46The bakers' vacharan glacés now face the judgment of Prue and Paul.
47:52Jasmine, please bring up your vacharan glacé.
47:55The ice cream looks pretty well set.
48:05The bacon on the shell looks good.
48:07It's a shame about this crack here.
48:09All right, let's see if I can get in there.
48:10So it's a scallop shell lined with white chocolate and with pistachio ice cream,
48:14stracciatella, and then strawberry ice cream on top.
48:17I'm absolutely salivating.
48:18The French meringue has been dried out quite nicely.
48:23Clever with the white chocolate.
48:25I'm glad you did that.
48:26I think it would have destabilised the meringue otherwise.
48:28The ice creams all taste delicious and distinctly different.
48:32Overall, I think you've done a very, very good job.
48:35It's very neat.
48:36Very jasmine.
48:38Well done.
48:39I like what you've done to it, because it's got a slightly ethereal look to it,
48:49all being one colour.
48:50There are a few cracks in the tail, but it's still very beautifully done.
48:54It's a baked French vanilla meringue.
48:57There is stem ginger ice cream, key lime and lemongrass sorbet,
49:00and a vanilla shanty cream.
49:01Wow.
49:02Wow.
49:05Oh, well done.
49:09I love the ginger, but I think the meringue is too toffee-ish.
49:14That meringue down at the bottom is quite solid.
49:16I think it's the weight.
49:18It's just become compressed.
49:19The lime and the ginger, for me, they clash a little bit.
49:23Individually, they're beautiful.
49:24Really nice flavours.
49:25I think overall, you've done a great job.
49:27And I just think it's so A, brave, and B, elegant to have done it all in white.
49:36The overall look, I think, is amazing.
49:38So this is an espresso Italian meringue on the top.
49:41We've got some baked layers of Swiss meringue, banana cake,
49:43and it's cinnamon ice cream, banana ice cream,
49:45and then there's a layer of a caramelised banana, dulce de leche,
49:48with some hazelnuts in there as well.
49:50There we go.
49:50That's it, Paul.
49:51Yeah.
49:51Bloody hell.
49:54Right.
50:00Beautiful.
50:01Very strong banana.
50:02All your layers are delicious, and they all work really well together.
50:05I think you've done a great job producing all those flavours in that one tower of strata.
50:10Love the top.
50:11Tastes amazing, especially with the coffee.
50:13That is really surprising to me.
50:15Yeah.
50:16Because, I mean, that's just torch meringue.
50:18It is.
50:18And it tastes absolutely delicious.
50:20Congratulations.
50:21Those flavours are amazing.
50:22The way it looks is really so neat and lovely.
50:29I like the colours.
50:30It's very bake-off.
50:32It's very pastel.
50:33Right.
50:34So we have a mango sorbet, coconut ice cream,
50:37some macerated mangoes,
50:39and a mango salted caramel whipped cream.
50:44Sorbet is delicious.
50:46Really good.
50:47Very light and summery.
50:49I think it's beautiful.
50:50It's like having a pina colada.
50:51I'm just not nipple deep in a pool.
50:54We can be, if you like.
50:55But the rang's well-baked.
50:57Everything else, I think, works quite well together.
50:59It's lovely.
50:59Very nice.
51:00Really delicious.
51:01Good job, Toby.
51:02Well done.
51:08It's the second time a bin's been put towards us.
51:11Well, it looks absolutely wonderful.
51:15And it looks like quite a grubby bin
51:17that's been kicked around a lot.
51:19It's so good.
51:19It's been through the ringer.
51:21So this is a dark chocolate ice cream
51:23with a black sesame prowling on top
51:25and an espresso sorbet
51:27and just some vanilla chantilly on top of that.
51:29And there's a Swiss meringue outside.
51:32That is a very strong-flavoured chocolate ice cream.
51:36It needs to be eaten with the meringue
51:38because it's not really sweet.
51:40I love the design,
51:42but don't like the coffee
51:43and I don't like the chocolate.
51:44Really?
51:45It's too strong.
51:46I would question flavour combination.
51:49Those were originally Ian's flavours.
51:51I'm not trying to pass the buck.
51:54So I'll turn around and go,
51:56Ian, I really didn't like it, mate.
51:58I'm so sorry.
52:02I'm happy that you put Bingate to bed.
52:04Thank you, guys.
52:08It's quite informal.
52:14It's sort of put on to resemble a wedding cake.
52:17Yeah, that's what I was going for.
52:19Well, you know, I love it.
52:20I think it looks very fresh.
52:22So my Vacheron Glace is a vanilla,
52:26lemon curd and basil ice cream
52:29layered with a strawberry-eaten mess ice cream.
52:32Oh, my God, that looks good.
52:33If I went to a wedding
52:35and I got a serving like that,
52:36I think there was more than fair.
52:42The batter actually works quite nice.
52:44The strawberry comes through nicely as well.
52:46That is so delicious.
52:47This is great.
52:54Your meringue is a little bit chewy.
52:57It needs to be baked a little bit more.
52:58It works because, I mean,
53:00you've got Chantilly cream,
53:01you've got curds,
53:02you've got ice cream.
53:03You're thinking, who cares?
53:05But this is the bake-off.
53:06We are looking for good meringues.
53:07Yeah, 100%.
53:08Otherwise, great flavours.
53:11The meringue was chewy,
53:13but we sort of know that.
53:14He said it weren't baked,
53:15so I was like, no,
53:15no, no, no, no luck, you know?
53:16The flavours were good
53:17and Paul really enjoyed it,
53:19so that's a win for me.
53:20I'm really pleased with how that went.
53:22Paul said it reminded him
53:23of sipping a pina colada
53:23and not sure if he invited me
53:25to get in a pool with him.
53:26It didn't go incredibly well.
53:28I hope I get the copy points.
53:29I've just committed to the bit.
53:31Maybe I've committed to the bit
53:32a bit too much.
53:38I've never seen you looking so happy.
53:43You were munching down that ice cream.
53:45It'd be lovely having ice cream
53:46in the hot tent.
53:47You two have got such a difficult job.
53:49I know.
53:50People don't realise how hard it is.
53:51Aren't they artistic, the slot?
53:53They really are.
53:54I think Tom's pulled himself up again.
53:57That was really clever,
53:57what he did with all the multi-layers,
53:59and Jasmine had another good day.
54:00I mean, the cracks in her showstop
54:02were almost the only thing wrong with it.
54:04I thought Leslie struggled a little bit.
54:05The flavours were incredible.
54:07The problem was the meringue
54:08was just too chewy.
54:10But if I had to eat a plate full of it,
54:12I would go for that one.
54:13Personally, I would have gone for Toby's.
54:14I love the flavour with that mango
54:16and coconut.
54:17It was delicious.
54:18He's had a good week, hasn't he?
54:19Yeah.
54:19What about Aaron?
54:20The problem was he had a stemmed ginger ice cream,
54:23and then he had key lime as well.
54:24Those two were really fighting
54:25against each other a little bit.
54:26I bet you didn't think
54:27you were going to be eating a bean today, did you?
54:29No.
54:29Ian from Belfast on both counts.
54:31Interesting flavour combinations.
54:33The chocolate was really punchy,
54:35and the sort of espresso sorbet
54:37didn't quite work for me.
54:39The sorbet absolutely let him down.
54:41Not his best work.
54:42Was it his work?
54:43Well, no.
54:44That's the point.
54:45It's very clever.
54:46That's the get-out force.
54:46Very clever.
54:47But he did do well in technical,
54:48but I would say
54:49he's joined Leslie
54:51in potentially going.
54:53But when it comes to Starbaker,
54:55I think it is
54:56between Toby and Jasmine.
55:05Hello, bakers.
55:06Well done.
55:07Meringue week was a success.
55:09I've got the great job this week
55:10of announcing
55:11the Starbaker,
55:13and the Starbaker
55:14this week
55:15is
55:17Toby.
55:19Unfortunately,
55:26I've got the sad job
55:27of letting
55:28incredible
55:29baker
55:29go this week.
55:31So,
55:32the baker
55:32leaving the tent
55:33this week
55:34is
55:34Leslie.
55:40Yeah.
55:41I know.
55:43Oh, babe.
55:44Don't be kind.
55:45Do you know what?
55:46I knew it was coming.
55:48It's sort of like
55:48ripping the plaster off.
55:50Thank you so much
55:51for the experience.
55:52It's been amazing.
55:53I'm really sorry
55:54to see Leslie go.
55:55She's a remarkable woman.
55:56In a way,
55:56she's my ideal
55:57kind of baker.
55:58She's just really
55:59having a good time.
56:00That's what
56:01Bake Off's about.
56:02It's been a dream
56:03of mine
56:03to actually do this.
56:04It's like
56:04a lifetime achievement.
56:06I've got over halfway.
56:08I've had a blast.
56:09Well done, Tobes.
56:10Thanks.
56:10Well done, mate.
56:11Thanks very much.
56:12Have a good job there.
56:12Yeah, thanks.
56:13Hello.
56:14Guess what, babes?
56:16Starbaker.
56:17I love you.
56:18Yeah.
56:21Congratulations.
56:21Oh.
56:22Toby winning Starbaker,
56:24he was sort of
56:25sniffing at it
56:25for a couple of weeks,
56:26actually.
56:27They had a handshake
56:27in the signature,
56:28third in the technical
56:29and a very strong
56:30showstopper.
56:31A well-deserved Starbaker.
56:32How did you feel?
56:34Overwhelmed.
56:35Can't believe it.
56:37I had a blinder this week.
56:38Feels great.
56:39I hope I can keep it up.
56:40Oh, gosh.
56:41Dessert week next week.
56:42Go on, bye.
56:43Love you, though.
56:44It's so tough now
56:45because everyone's good.
56:46Even just saying
56:46that there's only
56:47five of us left
56:48fills my stomach
56:49with a bit of anxiety.
56:50Margin for error
56:51is just, like,
56:52getting smaller and smaller.
56:54Next time...
56:55Gross.
56:56...it's hot enough
56:56in dessert week.
56:58The quarterfinals...
56:59Don't panic.
57:00Now panic.
57:01...see a scorched signature...
57:02It's punchy.
57:04...an old-school technical...
57:06Oh, my God.
57:07...oven drama.
57:08...and a gravity-defined
57:09showstopper.
57:11And we can't make
57:11another joiner.
57:13Who will stand tall
57:14in the tent?
57:14I think it looks
57:15absolutely magnificent.
57:17I think it's amazing.
57:18And who...
57:18Come on, come out.
57:20...will have a wobble.
57:21The person who
57:22is leaving us this week
57:24is...
57:24...
57:25to whatever place
57:30is...
57:31...
57:34...
57:34...
57:34...
57:37...
57:38...
57:46...
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