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00:00Well done. Stop it.
00:02And Jasmine scored a handshake, but someone else...
00:04I love the look of this piano, it is incredible.
00:07...Landed their first star baker.
00:10Slip-ups by Toby.
00:12Boom, dry.
00:13Put him in the firing line, but it was Nadia...
00:16Help!
00:17...who was the fifth baker to leave the tent.
00:19I never dreamed in a million years I'd get to week five of baker.
00:23This time, the bakers take on pastry week.
00:26Am I doing something wrong?
00:28I am in hell. Oh my gosh.
00:30...with a plaited savoury signature.
00:32My plaiting skills are pretty poor.
00:34A gala event technical.
00:36I doubt that they'd serve this at the Met Gala.
00:38And stunning sculpted showstoppers.
00:40Oh! Trauma.
00:42Who will reach the pastry pinnacle?
00:44That pastry is exceptional.
00:46And who will crumble under the pressure?
00:48This feels like the most intense thing I've ever done in my life.
00:58The group's getting so small.
01:13It's actually a bit sad.
01:15Oh no, I meant height-wise.
01:16All the top people are leaving.
01:18Week six, we're here.
01:20I just can't believe I'm still here.
01:22But I am, which is epic.
01:24Good luck.
01:25Good luck.
01:26Good luck.
01:27I'm feeling so good.
01:28I'm ready to make.
01:29I'm ready to make.
01:32Everyone's nervous.
01:33It's pastry week.
01:34I just absolutely love pastry.
01:36I love danishes, pies, all that kind of stuff.
01:39It's nostalgic food, I feel like, in England.
01:41One of my dating profiles once, it did actually say,
01:43knows how to make seven different kinds of pastry.
01:46So, I feel like I need to do well to prove that's actually true.
01:53Welcome back to the tent, bakers.
01:55Now, it may be pastry week, but you can't afford to get flaky.
01:58And you cannot afford to run out of puff.
02:01Otherwise, you'll be pied off.
02:04They're the puns out of the way with.
02:06Now, for your signature challenge today,
02:08the judges would not only like to test your baking skills,
02:10but your hairdressing skills.
02:12Because you're going to be making a savoury pastry plait.
02:16Now, the judges are looking for a crisp, flaky, laminated pastry
02:21with a beautiful, delicious, savoury filling inside of your choice.
02:25And as the name implies,
02:27your pastry should be shaped to form a plaited design.
02:31A design so beautiful that the judges will say,
02:34plaits the way I like it.
02:37I can't wait to see Paul do that.
02:42You have two and a half hours.
02:46On your marks.
02:48Get set.
02:49Bake!
02:50Oh, my gosh.
02:53I'm just nervous.
02:55So, I'm just getting my pastry started.
02:58The trick with this challenge, as ever with a puff pastry,
03:01is the lamination.
03:03It's pastry week, which I think is one of the most important weeks we have.
03:08Because, frankly, if you can't make pastry, you're not much of a baker.
03:12I'm using cold hands from a rough puff.
03:14What we want in this challenge is to cut through flaky, buttery layers
03:18to a gorgeous, savoury filling inside.
03:20Classically, sausage meat works beautifully well in a plait.
03:24Don't you love a sausage roll?
03:25I love a sausage roll.
03:26Whatever it is that they choose, it has to have a good, strong, well-seasoned filling.
03:31This is my scotch bonnet.
03:33They're not for the fate of heart.
03:34Platting is going to be critical to this.
03:36It's all about the platting technique and how you display your filling as well.
03:40It's got to look neat, precise and, above all, taste incredible.
03:45Morning, Ian.
03:46Good morning.
03:47Hello, Ian.
03:48And tell us all about your savoury plat.
03:50I'm doing a stusage roll.
03:52A what?
03:53I'm just really proud of the pun.
03:55A stew.
03:56Stew.
03:57We're not using meat, we're using tofu and broccoli.
04:00He's out of here.
04:03Ian will be trying to wimp all over with a stew of tofu, potatoes and broccoli,
04:08with him pastry plaited into the shape of an Irish cladder ring.
04:12Which is the little love commitment ring.
04:14It sounds really interesting.
04:16The only person to impress me in the tent with tofu was David Swimmer.
04:20And you gave him a handshake.
04:21And I gave him a handshake.
04:22But I'll trust your judgment on this one, Ian.
04:24Yeah.
04:25Good luck.
04:27He doesn't know what to say, does he?
04:28He doesn't.
04:29He's terrifying.
04:30Baffled.
04:31My pastry's just been resting.
04:32I just want to start getting some folds in it.
04:34You'll get layers of dough, butter, dough, butter.
04:36Repeatedly chilling the butter layers between each set of folds.
04:40I'll do two and then chill it and then two and then chill it.
04:44Is the only way to achieve the lamination the judges will be expecting.
04:48It's going to freeze four times.
04:50Quite a lot.
04:51And while rough puff will be hard enough to make in the time available.
04:56One baker.
04:57Is it full puff?
04:58Is making things even trickier for himself.
05:01I'm making proper puff pastry.
05:03Not the best idea to do it in this amount of time, but I'll make it work.
05:07Based on the first meal Toby made for his housemates, a filling of chicken, bacon, leek and cheese will sit within an intricate platt of full puff pastry.
05:17You can't make a full bloody puff pastry.
05:21You just haven't got the time.
05:22I've managed to in practice, so hopefully it will work today.
05:25You can't do it.
05:26Well, I think it's amazingly brave.
05:28You get good lamination at home, but...
05:30I want to go away now because I want you to have maximum time.
05:34I don't want any excuses.
05:35I greatly appreciate that.
05:36Good luck Toby.
05:37Thanks very much.
05:38So while that's chilling, I'm going to cook my mince.
05:41You got tofu on the go.
05:42The problem you've got is that you're trying to convince Paul that frost from friends can get a handshake.
05:46David Schwimmer.
05:47I think he just got all girly on it.
05:49Yeah.
05:50Oh, David Schwimmer.
05:51Yeah.
05:52I don't have the same gravitas as Schwimmer.
05:54As Schwimmer, you might do.
05:55I'm not a Schwimmer.
05:56No.
05:57I'm a sinker.
05:58I'm...
06:00That's it.
06:01There you go.
06:02We're going out on that.
06:03As well as making perfect pastry...
06:05I have chicken and bacon.
06:08The judges are also demanding sensational flavours.
06:12We've got sausage meat with dried cranberries in.
06:14And Lesley has lifted her recipe from a certain judge's cookbook.
06:18It's this Paul Hollywood inspired sausage platt because I made it for my dad once and he loved it.
06:24But I thought I can't do exactly the same one.
06:27So I put a gooseberry compote in the middle of the sausage meat.
06:30And he doesn't do that?
06:31He don't do that.
06:32It's not his recipe then?
06:33Well, it is.
06:34It sort of is.
06:35It's so much pork fat.
06:36And pork.
06:37And Lesley's a little bit.
06:38It's so much pork fat.
06:39And pork.
06:40Lesley will be hoping her addition will take Paul's sausage platt to another level.
06:45Where are these from?
06:46So the gooseberries are from our garden.
06:47I picked them yesterday morning.
06:49Are they?
06:50Yeah.
06:51So you've got my recipe and then you've tweaked it.
06:53Tweaked it.
06:54Made it a bit better, Paul.
06:55It's ironed out all the problems.
06:57Well, I'll tell you later about it.
06:58Yeah, I know.
06:59I don't.
07:00It's so much pork fat and pork.
07:04And Lesley isn't the only baker doing their version of a meat-filled pastry classic.
07:09My great aunt, Aunt Pom, is someone who had a massive input on me learning to cook.
07:15One of her go-to recipes is a giant sausage roll.
07:17Whatever she had in the cupboards, she'd put it into the sausage meat.
07:20I was trying to imagine everything that she'd have in her stall cupboard.
07:23And then I put that all in.
07:25Hoping to achieve the same flavour balance as her Aunt Pom.
07:28Jasmine will also be attempting to master rough puff pastry, having never made it before.
07:33I'd say about 95% of my pastry knowledge has been learnt in the last two days.
07:38But we'll see.
07:39Hopefully I'll get it nice and flaky.
07:43Am I doing something wrong?
07:45That's your recipe.
07:47Well, yeah.
07:48Well, it's my recipe.
07:51Paul said full puff pastry is not possible.
07:53But we're on to letter fold four now.
07:55If you get a handshake, what will you do?
07:57Paul's not really dishing out handies this season.
07:59Maybe that's him done.
08:01I think he's only got a certain amount.
08:03Yeah.
08:04It's like a snake who sheds its skin.
08:05I think if he gives out three more, he's going to die.
08:08Toby's doing a full puff because he's brave.
08:11My rough puff looks okay.
08:12Pretty red, isn't it?
08:13Back in 2018, I moved to Hong Kong.
08:15So this is very much inspired by that time in my life.
08:18To replicate his favourite Hong Kong flavours, Tom will be adding a crispy chilli oil to minced pork within red pastry, plaited into the form of a severed dragon's tail.
08:30Of course it is.
08:31Of course it is.
08:32Have you guys had this?
08:33No.
08:34It is the most delicious thing ever.
08:35It does smell amazing.
08:36What's in the pastry then?
08:37You've got dye in there.
08:38Yeah, a little bit of red food dye.
08:39There's a little bit of this chilli oil in there.
08:41I'm looking forward to this one.
08:42Oh, good.
08:43Sounds good.
08:44Amazing.
08:45Sounds mind-boggling as ever.
08:46Sounds like a lot of chilli.
08:47Tom isn't the only baker taking inspiration from where they once lived.
08:52It's like an old family recipe.
08:55As Natalia is doing an adaptation of one of Ukraine's most famous dishes.
09:00When you cut it, it's like melted garlic butter inside, inspired by Chicken Kiev, our famous lovely dish.
09:10Natalia's take on the Ukrainian classic will see a filling of seasoned chicken thighs.
09:15Bacon, leeks and asparagus wrapped around sticks of garlic butter.
09:19Nice.
09:20That sounds of improvement on Chicken Kiev.
09:23It's just the whole country there.
09:28Bakers, halfway through.
09:31Oh, no.
09:32Make that pastry flakier than my ex.
09:37Got my sausage, got my pastry.
09:39And I'm feeling really pleased.
09:40The bowl's all done.
09:41This is the final rollout.
09:42Full puff pastry.
09:43They said it couldn't be done.
09:44Well, I mean, the proof's in the eating.
09:45It could be absolutely horrendous.
09:47I need to start assembling.
09:48I want that line of fish spray.
09:52Just hope it doesn't disintegrate into the meat.
09:54I don't know if my problem would cover the sausage in breadcrumbs, but it just stops it making the pastry soggy.
10:00My grandparents are from Jamaica, so my Nan was always cooking for us when we were younger.
10:04And I'm known for putting spice in everything, but I'm just going to tone down the spice slightly.
10:10Because I don't want to kill the judges.
10:12By balancing the levels of his curry-spiced beef pastry plats, reigning star baker Aaron is hoping to do his Nan and Jamaica proud.
10:21So, it's a Jamaican beef patty filling.
10:23I'm in heaven.
10:24Some allspice.
10:25Yeah.
10:26Some Jamaican curry powder.
10:27Oh, yes.
10:28Scotch bonnet.
10:29Oh, yes.
10:30All the good stuff.
10:31You're taking me to Jamaica.
10:32Whoa!
10:33Now is plaiting time.
10:34Stressful.
10:37The judges will be expecting to see perfectly neat and consistent braiding.
10:42We're not trying to hide the plait, because obviously this is a plait challenge.
10:45I'm not doing a super complicated plait, because why would I put myself through that?
10:49Any overstretching of the strands...
10:51Carefully try to do this without gabs.
10:55Whoops.
10:56I want mine so you can actually see my fillings inside.
10:59...could cause the pastry to shrink and tear in the oven.
11:03Oh, God, I'm not so good at my left hand.
11:05I would say my plaiting skills are pretty poor.
11:08I've done, like, a plait on every other strand, and they fold into each other.
11:12I really need to hurry up.
11:13I was always the girl on the hockey bar to, like, plait everyone's hair, which is ironic.
11:17Very challenging moment where I shove it round into a platter ring.
11:22It's the prettiest plait I've ever done in my life.
11:24It looks decent.
11:26Snip, snip time.
11:27This is going to be little dragon scales.
11:29Looks good so far.
11:30Now I need to do a quick egg wash.
11:32And straight into the oven for an approximate amount of time.
11:36Just say a little prayer.
11:39And it's in.
11:41One-ninety.
11:43She's in.
11:45For as long as it takes, as long as I've got.
11:48Bakers, you've got half an hour left.
11:50There's nothing I can really do now.
11:56Just wait and keep my fingers crossed.
11:59I hope they don't say you should have just done rough puff.
12:01I'm making spirally cucumbers.
12:02Oh, nice.
12:03So that you then...
12:04The garnish.
12:05Is this from Hong Kong?
12:06I lived in Hong Kong.
12:07Yeah.
12:08What a privilege, though.
12:09Massive privilege that my parents love travelling.
12:10Really?
12:11A lot of people do.
12:12If I don't have a holiday booked, I've got nothing to look forward to.
12:15What's your kind of holiday, though?
12:16Disney.
12:20This is such a horrible bit now.
12:22Waiting for a miracle.
12:25What's going on over here?
12:26It's not a youth club.
12:27It's a competition.
12:30That's the only time I've ever had any authority in my life.
12:33Oh, Aaron, why have we put ourselves through this?
12:36No idea.
12:37Why?
12:38Mind you, I'm having a blast, are you?
12:40Yeah.
12:41The waiting round is absolutely killing me.
12:44It just doesn't feel right.
12:46Now it's supposed to be absolute carnage, and it's just not.
12:48It's the best plait I've done.
12:49Maybe I should have plaited my hair for this.
12:51Alison might be able to do it.
12:52Alison, can you plait people's hair?
12:54Yes, she comes.
12:55Can I plait people's hair?
12:56Turn round, bab.
12:57Turn round.
12:58Turn round.
12:59I am ready to get plaiting.
13:01Are you going to put my head in the oven afterwards?
13:03You know what?
13:04That's a plait that Paul would be proud of.
13:05I've never felt more pretty.
13:08How much time do you have left?
13:09Bakers, you've got five minutes left.
13:14Looking at that oven, it's not going to do anything.
13:16But I keep looking at it, and it's freaking me out.
13:22I'm stressing out because I think that it's done.
13:25I don't know what to do.
13:27Right, it's coming out.
13:30I think it's cooked.
13:32I need to get this out of the oven now.
13:35Oh, we've got a tear.
13:36That is so annoying.
13:38Yeah, we're going down to the wire today.
13:40It needs to be in until the bed around.
13:42Oh, I don't know if it's done or not.
13:44I don't know.
13:45Bakers, you've got one minute left.
13:48That's it.
13:49That's it.
13:50Yeah.
13:51It's done.
13:52God.
13:53Whoops.
13:54You've seen the size of the Natalians?
13:55It's amazing.
13:56Look at that.
13:57Ah!
13:58He just slid down the bag.
13:59Oh, dear.
14:00Oy, oy, oy.
14:01I'm going to have to just get it out.
14:14Bakers, your time is up.
14:17Please step away from your pastries.
14:20Look at that.
14:21Quick assembly.
14:22Isn't it so good?
14:25Fingers crossed, it's all cooked.
14:27Smells delicious in here.
14:28Yeah, it does.
14:29Just got to wait and see.
14:32Shhh!
14:33Didn't you make a proud?
14:35I'm happy with it.
14:36Feels like an achievement.
14:37Now I need Paul to put me back in my place.
14:39Take me down.
14:42It's judgment time for the bakers' savoury pastry plats.
14:46Hello.
14:47Hiya, Lesley.
14:48Hello.
14:49Yes, thank you.
14:53I love the look of this.
14:55Gorgeous colour.
14:56Good structure to it as well.
14:57The cranberries you mixed in with the sausage meat.
14:59Then you've got the gooseberry compote.
15:00A layer of onions and then the mushrooms at the bottom.
15:03I really enjoy that.
15:04The interior is lovely.
15:05You do get everything in there.
15:06It would be nice if the pastry is a little bit thicker
15:08to give you more flake.
15:10That's my only gripe.
15:11Lesley, that gooseberry layer is a little bit of genius
15:14because it just lifts the whole thing.
15:16It's an enhanced family pie.
15:20Thanks.
15:27I love the colour.
15:28I think the design's good.
15:29You've lost a bit there with split and broken.
15:30Let's have a look.
15:31Yeah.
15:32It is a pork meat sausage roll with fermented chilli
15:35and soybean flavours inside.
15:37The flavour's lovely and I think the texture's good.
15:40I like the flavour.
15:41I think the spice levels and the seasoning is all good.
15:43I don't like your pastry though.
15:44It is underbaked.
15:45You have got lamination but then it's lost with the moisture.
15:48Yeah, yeah, fair enough.
15:49Thank you, Tom.
15:50Well done, Tom.
15:51Thank you, guys.
15:57It's very beautiful to look at.
15:59I love the bake on it.
16:00You can see the lamination.
16:01It's mostly covered but it is so neat.
16:03You get away with that.
16:05Well, if only sausage rolls tasted like that,
16:08I'd eat more sausage rolls.
16:09I really like that because it's balanced.
16:11The spice level is spot on.
16:12You've got something that's very good actually.
16:14It works beautifully as a whole.
16:16I really love it.
16:17I can't stop eating.
16:19Well done.
16:25I like the look of it.
16:26It could have been neater on the plat, number one.
16:28Number two, needed a much stronger colour.
16:31Oh, it's all seeping out.
16:32Oh, look.
16:33There's the garlic butter inside it.
16:35Yeah, it's licking.
16:38The pastry has got good flavour but it's underbaked.
16:41Yeah, because it's got so much liquid in,
16:43you almost have to overbake it because you know down at the bottom
16:47it's going to get a bit soggy.
16:48Flavour-wise though, I like it.
16:50I just think the pastry and the overall setting has really hit off.
16:53Thank you so much.
16:54You've got some lamination, although a full-blooded puff you'd expect double that.
17:05Right.
17:06You've lost that definition of a plat totally but I like the colour.
17:09Let's have a look, shall we?
17:10So the flavours inside are chicken, bacon, leek and cheddar.
17:15You could sort of get a bit bored with that quickly.
17:19The pastry's got some rise, not enough though.
17:21I would have liked to have seen a little bit lighter, a bit more flake.
17:24Right, OK.
17:25I'm going to taste lovely.
17:26I could obviously eat more with the ball and it's very nice with the cranberry.
17:29With the cranberry.
17:30Should have put some inside, shouldn't I?
17:31Actually, you should have.
17:32Yeah.
17:33Yeah.
17:38I like the idea.
17:39You've got some lamination there but it's a bit uneven with the colour.
17:42Yeah.
17:43The filling is slightly loose.
17:44Irish stew.
17:45Yeah.
17:46Of course it's loose.
17:49The tofu's sort of lost in there.
17:51That's fine.
17:52But there's not much flavour to it.
17:54You need more of a punch to that to make that work.
17:57I think it's absolutely delicious.
17:59Lovely lamination.
18:01All these vegetables are all together and the tofu.
18:03Absolutely delicious.
18:04We could go, couldn't we?
18:05That's really good.
18:06I'll leave you to that.
18:09You've absolutely smashed that.
18:10Well done, sweetheart.
18:11That plating is fantastic.
18:17Really, really good.
18:18That is a beautiful piece of pastry.
18:21Holds together beautifully well.
18:23Is that for me?
18:24Thank you so much.
18:28Delicious.
18:29It is.
18:30It really is delicious.
18:31Wow.
18:32That's beautiful, Aaron.
18:33It's really good.
18:34The heat is spot on.
18:35The pastry's lovely but it's slightly underbaked.
18:38That's the annoying thing about it.
18:40It's holding well.
18:41Full of flavour.
18:42Platin's good.
18:43Stunning.
18:44Well done, my friend.
18:45Just delicious.
18:46You have done Jamaica proud.
18:47I love that.
18:48I'm having that for my lunch.
18:49Well done.
18:51I want you to keep me this bit for my lunch.
18:53Keep me that bit.
18:56Cheers, guys.
19:00Five more minutes could have been the difference between a handshake and that.
19:02I really liked it.
19:03Yeah, I feel good.
19:04I feel good.
19:05Considering I was told it was an impossible task, I think the pastry actually is not too bad.
19:08If I was to do this again, I would absolutely put the cranberry sauce inside.
19:12Live and learn.
19:13I was really pleasantly surprised.
19:14They said the flavours were spot on.
19:16I feel like I did Aunt Pom proud.
19:19That's probably one of the most negative bits of feedback I've had.
19:22But equally, totally fair.
19:24And just good things that I can now take into the next bake.
19:26More than anything, I'd just like to be Toby in the technical.
19:29And then we can just go home happy, to be honest.
19:31No!
19:38The bakers were able to practise their pastry plats.
19:41But they have no idea what awaits them in the technical challenge.
19:46Bakers, it is time for your technical challenge.
19:49This one has been set by the pie piper himself, Mr Paul Hollywood.
19:53Paul.
19:54Any beautiful words of wisdom that can come cascading out of your filthy pie hole?
20:00You have to be neat and precise for this recipe to work properly.
20:04Well, that's cleared that up.
20:06As ever, this challenge is judged blind.
20:08So, judges, it's been a pleasure, not a chore.
20:12So, for this challenge, Paul would love you to bake his take on the classic, the gala pie.
20:19Why is it called the gala pie?
20:20Because you're eating them at the bingo knoll.
20:22That is an historical factor.
20:24The judges would love you to make a spectacular rectangular pork pie,
20:29made with a rich hot water crust pastry.
20:33Also, you must have the classic line of eggs going through the middle.
20:38You've got three hours for this.
20:39On your mark.
20:40Get set.
20:41Bake!
20:44I don't know what it is.
20:46My reaction is a shock.
20:49Everyone has the same ingredients and a very basic recipe from Paul.
20:53I've never made hot water crust and I've never made a pork pie.
20:56At least I know how to boil eggs.
20:58I would never eat one, but I would love to go to a gala.
21:01I doubt that they'd serve this at the Met Gala.
21:04Paul, garlic pie.
21:06It reminds me of going to my nan's who used to love a gala pie.
21:08It's a classic pastry filled with meat with eggs in the middle.
21:11And then we've asked them to make a piccolili.
21:13Now, the hot water crust pastry is fairly straightforward.
21:16Made with lard and hot water, but you've got to get the timing right.
21:19Half an hour, try and get as much colour as possible.
21:22Then you drop it down for an hour.
21:23Too hot, it collapses. Too cold, it cracks.
21:25Yeah.
21:26What's going to be fascinating for me is, are they going to remember to put that hole in the top?
21:29Because meat creates steam and it needs to go somewhere.
21:32If they don't, it's going to blow and the filling will just pour out.
21:35I must say this one is really beautiful because it's very evenly coloured all over.
21:40You want a golden colour like this.
21:43They've got to decorate the top as well with these beautiful leaves.
21:46Okay, Prue.
21:47I'm going to cut you a wedge.
21:49It looks over-fashioned and I like the fact that it looks really cooked, but pink.
21:53That is delicious, Chanel.
21:55It's got such a depth of flavour to it, coming from the season and the meat and the egg.
22:00It really tastes meaty. It's like the best pork sausage.
22:03My husband loves a garlic pie, but I wonder if it's more the older generation who eats...
22:08And I would class myself in the older generation as well.
22:11First thing on the method is prepare the pork filling.
22:16We've got some bacon, some shoulder and some loin.
22:18250 grams of each.
22:19And I think this is the mincer.
22:21I hope this is the mincer.
22:22This is the mincer.
22:23Let's do this.
22:24I've never used this before.
22:27I don't even know if I'm doing this right.
22:29It's like a horror movie.
22:31No idea what the texture is supposed to be.
22:33Hello.
22:34How are you?
22:35Um, yeah.
22:36Are you struggling with meat?
22:37Yeah.
22:38Touched meat for...
22:39Eight years.
22:40I look like a vegetarian without being one.
22:42That's genuinely what I've assumed as well.
22:44I've got vegan vibes.
22:46Right.
22:47Mincing.
22:48Done.
22:49I'm adding all the other different flavours in now.
22:50Brown nutmeg, fine salt and one tablespoon of finely chopped sage.
22:55Have you ever made a gala pie?
22:56No.
22:57Maybe you did once in your sleep.
22:59Maybe I did.
23:00Do you used to sleepwalk when you were little?
23:02Once I remember waking up somewhere random.
23:04Seventies.
23:05Seventies.
23:06The filling is done.
23:09Now make the hot water crust pastry.
23:12This is the flour for my dough.
23:14There's butter.
23:15My lard is boiling.
23:17I wish I could dissolve this lard.
23:19Boiling water gives hot water crust its soft, pliable texture.
23:24Sort of almost like a warm Play-Doh-y type texture.
23:27But the longer the bakers handle their dough, the cooler it becomes and the greater the
23:32risk it will tear.
23:34If it gets too cold it starts to dry out and crack a little bit.
23:38So I'm just going to roll it.
23:39I need to just hurry up with this.
23:41I'm sort of wanting not too thin, but thick enough to hold all the filling without bursting.
23:47I think it's done.
23:49How do you line a tin like this?
23:51Ahhhh.
23:52I don't want it to be too thin.
23:53You want stability.
23:54You want strength like Theresa May.
23:55Wasn't that a great time for the country?
23:56This is a nightmare.
23:57How's your garlic pie?
23:58Hot water crust pastry is just not for me.
23:59Fair enough.
24:00I was just at Paul's cabin and he was eating your Jamaican platy.
24:01And then he didn't have his real lunch.
24:02What was his real lunch?
24:03Jacket potato.
24:04I'd eat your beef platy any day.
24:05We're still talking about the plat?
24:06Yes, we are.
24:07So the eggs have to go through the middle.
24:08Feels sneaky to hide an egg in a pie.
24:09Right, it's for the meat.
24:10Top with a cream to pastry leaf.
24:11How does one crimp a pie.
24:12Crimpie?
24:13It's giving crimp.
24:14All right, I think.
24:15Real.
24:16Yeah, it's good.
24:17It's good.
24:18OK.
24:19How are you doing?
24:20Yeah, I'm just kidding.
24:21Fair enough.
24:22I was just at Paul's cabin and he was eating your Jamaican platy and then he didn't have
24:25his real lunch.
24:26What was his real lunch?
24:27Jacket potato.
24:28I'd eat your beef platy any day.
24:29We're still talking about the plat?
24:30Yes, we are.
24:31Guys.
24:32Add filling, including the traditional line of boiled egg.
24:33So the eggs have to go through the middle?
24:34A pie. Crimpy. Skibbing crimp.
24:36I have no idea how to crimp the top of this.
24:39I don't know where the crimp is meant to be.
24:41Tom, when was the last time you had a good bit of pork pie?
24:44Actually, I had some of Toby's pork pie yesterday.
24:46Did you? We were off playing golf.
24:47How was it? Smaller than we expected.
24:52Wow.
24:53Just going to do my decoration.
24:55I'm going to cut some leaves, make it look pretty.
24:59There's nine leaves on there, three of each.
25:01I felt like it was enough to look decorative.
25:02So pretty.
25:04That looks absolutely incredible.
25:07It looks like you've got a hedge growing out of the top of it.
25:09Thank you, Toby.
25:11I don't think it needs an air horn, but maybe it does.
25:13Pork pie has a hole in the top.
25:15I'm just going to make two to let the steam escape.
25:18Venting the steam producers their gala pies bake is crucial.
25:22I want it to look really nice.
25:23Do I want form over function?
25:25Yeah, it's having one half.
25:26Without somewhere to escape, their pastry will become soggy.
25:30I feel like something's missing.
25:31But worse still, it will rupture.
25:35I didn't put a steam hole on.
25:36I think it's going to be okay.
25:38I don't have it.
25:39I just put it like this.
25:42Tight's in.
25:44Let's see how long it needs to bake for.
25:47It says bake.
25:48Reducing the oven temperature partway through.
25:50What part?
25:51Who knows?
25:53Can I just say something, Noel?
25:58You are the apples to my pie.
26:01Bakers, you are halfway through.
26:04Oh, that is stress-inducing.
26:07Make the pick-a-lily.
26:09Pick-a-lily.
26:10No idea what a pick-a-lily was.
26:12Oh, it does sound quite English.
26:14Pick-a-lily.
26:15Pick-a-lily.
26:16Salt the shallot cauliflower beans and courgette, leaving to stand before rinsing.
26:20Tip 50 ml of the vinegar into a small bowl, add the mustard powder flour and mix to a paste.
26:25It's really yellow.
26:27I've never heard of pick-a-lily, and I'm 52.
26:29I'm embarrassed.
26:30It's quite shocking you've never heard anyone say it.
26:31I've never heard anyone say it.
26:32Where are you from?
26:32Saturn.
26:34That's why.
26:36Let's have a look.
26:37I just don't know how long to bake it for before I reduce it.
26:40I can't remember what time I put mine in, but I've turned it down to 160.
26:43I've not turned down my temperature yet.
26:45I'm going too soon.
26:46How long have we got left?
26:47Bakers, you have won our love.
26:52So beautiful.
26:54I've just turned the temperature down.
26:55Smells extraordinary over it.
26:57What is it?
26:58Pick-a-lily.
26:58I thought that was a made-up thing.
27:00Feels like something you might have had just after the war.
27:03Kids in shorts, as we conkers, going, I've got a gaff, now give us a bit of pick-a-lily.
27:10Right, let's check.
27:11We're looking for 75 internal temperature.
27:14Still got a couple degrees to still go up.
27:16I'd much rather overcooked than undercooked.
27:17It's cooked.
27:18But is the pastry cooked?
27:20Aaron, you doing this out?
27:21I'm going to trust my guns.
27:25I think I'm going to give it five more minutes.
27:28I don't know what to do.
27:30Help me.
27:31Just a waiting game.
27:32Put your egg back, Bob.
27:33How long have we got a white that he said?
27:35Until it's done.
27:36All right, get off me.
27:37Yeah.
27:40Bakers, you've got 15 minutes left.
27:42Oh, my God.
27:45Coming out.
27:45This is my moment.
27:48Sad it's not more brown.
27:49If it's remotely underbaked, I lose.
27:51It's above 80 the whole way through, so that's cooked.
27:54My gosh, chills are running out of the bottom.
27:57What?
28:00I'm going to trust my gut and say it's done.
28:02Got to let it cool now.
28:03And then take it out and fry it, stays together.
28:06Bakers, you've got five minutes left.
28:09Oh, my gosh.
28:11How does one take it out of the thing?
28:13I can't even get it off.
28:14So these lifts up.
28:18I'm terrified.
28:20Bottoms off.
28:21So you sort of lift the sides out.
28:23I don't know.
28:24I can't get by that.
28:26Oh, God.
28:28It's leaking.
28:30I hate pork pies.
28:31God, my heart is racing.
28:33This honestly is like a puzzle.
28:34Bakers, you've got one minute left.
28:37Why is this so hard to come off?
28:40Stressful.
28:42Hey, it's off.
28:43A bonnie pie.
28:46But it's out and it's standing.
28:48Bakers, your time is up.
28:50Please bring your gala pies down to the table and place them behind your photographs.
28:57Tom, your colour is paying.
29:00It's time to welcome back our lovely judges.
29:08Hello.
29:10Paul and Prue are looking for a golden hot watercruise pastry and a perfectly seasoned pork and egg filling.
29:16Let's start with number one.
29:19This one's not too good.
29:22This is underbaked.
29:24First got no hole.
29:25Yeah.
29:25Steam will not have escaped.
29:27I wanted it flooded with leaves with one hole stuck in the middle.
29:30Let's have a look.
29:31Thin pastry.
29:32And the eggs bang in the middle.
29:33The egg spot in the middle, which is good.
29:35Looks quite overcooked, that, doesn't it?
29:38That's got nice flavour.
29:39Yeah, the flavour's not bad.
29:40Piccadilly cauliflower's quite big.
29:42Good sharp vinegar.
29:44Moving on to number two.
29:45This is as if two different people have crimped it, one on one side and one on the other.
29:49Yeah.
29:50There is a little hole.
29:51Could have done with more leaves.
29:52Egg looks good.
29:53The pastry's delicious.
29:54The pastry is nice and thin.
29:56You've got that bacon coming through in that one as well.
29:58Piccadilly looks nice and small, the parts.
30:00Quite sweet, that one.
30:01I quite like the look of this one.
30:03It's well baked, but this is what happens when you're down of a hole in it.
30:06The liquid has to go somewhere.
30:08The pastry's lovely.
30:09It's neatly done.
30:10The egg is in the middle.
30:12To do with a bit more seasoning.
30:14The piccadillies are all different, but they're all delicious.
30:17This is kind of a mess.
30:18Yeah.
30:19Wow, look at the amount of liquid coming out of that.
30:22Pastry's a bit thick.
30:23Yeah.
30:23A bit of good flavour on the meat.
30:25You get the pork and the bacon in that one.
30:27Moving on, the crimpin's not bad at all.
30:29Pastry's robust.
30:30It has got quite a few holes in there.
30:32So it should be all right.
30:33The egg's in the middle.
30:35It's got a nice flavour to that, hasn't it?
30:36Very nice.
30:37Well, that's lovely.
30:39This I like, but the leaves are too small.
30:41I don't mind that, but there's no hole.
30:43That's where the steam has got stuck.
30:45But that's quite soggy inside, which is a shame.
30:47It's soggy outside as well.
30:49It certainly is.
30:50It's a bit sporadic with the leaves.
30:52There is a little hole in the top there.
30:53It looks lovely, though.
30:55That pastry's quite thick, and it's gone really soggy again.
30:57It's quite salty.
31:00Tastes like bacon.
31:01This is delicious.
31:02Very crunchy.
31:02It looks nice, small pieces, isn't it?
31:04OK, this is going to be interesting.
31:06The judges will now rank the gala pies from worst to best.
31:10OK, in seventh spot, we have this one.
31:13Whose is this?
31:15It's mine.
31:16LAUGHTER
31:17Aaron, pastry was really thin.
31:21Yeah.
31:21LAUGHTER
31:22Sorry.
31:26In sixth place, we've got this one.
31:28Tom didn't look so good, and the pastry's a bit too thick,
31:31but it tasted great.
31:32Natalia is fifth, Toby is fourth, and Lesley comes third.
31:36And in second place, we have this one.
31:41Ian, this looks really lovely.
31:43The only complaint that I have is the crimping.
31:45It's a really good gala pie.
31:47And in third spot, we have this one.
31:50Jasmine.
31:50APPLAUSE
31:51Overall, you ticked all the boxes.
31:54You had the holes in the top, you had the leaves,
31:56neat crimping, so well done.
31:58The last thing I did before putting my pie into the oven
32:00was make little holes on top.
32:01I feel like that transformed it from a soggy pie
32:03to first place.
32:05The pastry was thin, the egg was in the middle,
32:08there was crimping, but it was still poor.
32:10I will not be going to a gala after eating that pie.
32:12Today is arguably the worst day I've had in the tent,
32:15but everything's too playful tomorrow.
32:17I've just got to come in and do my best.
32:18Let's go, guys.
32:24Let's go.
32:25I bet you two are loving pastry week
32:27with a little bit of savoury thrown in as well.
32:29It's a bit of a treat.
32:30You say that, but you barely nibbled at anything yesterday.
32:34You were like...
32:35He's on a diet.
32:36I think it was the pork pies.
32:38You didn't want to look like a pork pie, did you, Paul?
32:40Can we talk about aarons?
32:43I just love that.
32:45Why didn't you give him a handshake?
32:46Aarons is a bit underbaked.
32:47They need a little bit longer.
32:49Yeah, but does it really, really matter?
32:50I mean, you had it for your lunch.
32:52You know why we're here?
32:53It really, really matters.
32:54It's pastry week.
32:55You have to say, at this point,
32:57Jasmine is pretty consistent.
32:58Yes.
32:59It has been for a few weeks.
33:00She's got the potential to go all the way.
33:02Yeah.
33:02But you'd also have to throw in Leslie.
33:04She's been consistent so far.
33:06It's all dependence on the showstoppers.
33:07So, the danger zone.
33:09Are we saying Tom?
33:10Yes.
33:11We're usually talking about Tom up at the top.
33:12I know, it's crazy.
33:14But the pastry wasn't right.
33:15We're getting to the point where any mistakes now,
33:17you start dropping away.
33:19Proof of point is Natalia.
33:20Last couple of weeks, she's struggled.
33:21She really has to do well today.
33:23She's got to be on point.
33:24No mistakes, just bang on the bottom.
33:26This is bake-off.
33:28You never know what's going to happen.
33:30I mean, I could go next week.
33:32Who knows?
33:33We can all dream, though.
33:40Hello, bakers.
33:41Welcome back to the tent.
33:43It's time for your pastry showstopper challenge.
33:46Paul and Prue would love you to create
33:47a visually stunning sculpted tart.
33:50You can use any style of pastry,
33:53but the judges will be looking for great flavours
33:55and great textures.
33:56Your tart should have a decorative theme
33:59and have a beautifully sculpted pastry.
34:01Now, if any of you have forgotten
34:04what a visually stunning sculpted tart looks like,
34:06here's Alison with a quick reminder.
34:15We're a bit worried that that joke
34:17appears to be a bit sexist,
34:18so we're going to flip it now.
34:19For those of you who have forgotten
34:21what a visually stunning sculpted tart looks like,
34:24here's Noel with a reminder.
34:30He's a proper model.
34:32Hey!
34:34Who wants Prue?
34:35I do, I do.
34:36For those of you who have forgotten
34:38what a visually stunning sculpted tart looks like,
34:42here's the dame with a reminder.
34:44Paul's going to do this one.
35:01You have four hours.
35:02On your marks.
35:03Get set.
35:04Bake!
35:05Oh, my gosh.
35:07I'm going to do three batches of pastry.
35:09You have to make so much because of the sculpture.
35:12There's definitely going to be some nervous moments in this.
35:14What I found with this one in practice
35:16is that time can just absolutely run away from me.
35:18Today's showstopper challenge
35:19is a highly sculpted, decorated tart,
35:22and we want a bit of a story behind this.
35:24We're digging around in the baker's lives here
35:25and being a little bit nosy.
35:26I don't really want to say it on camera
35:28because I am admitting to something
35:30that has been a secret for years.
35:32The whole construction has to be at least a foot high.
35:35We're not allowing them to make the structure
35:37out of anything else other than the pastry
35:39that they're using for their tart.
35:41Great.
35:43It is going to be really wobbly when I assemble,
35:45but I've made a load of dowels out of pastry for this,
35:47which has worked every time I've practised it.
35:49Hopefully it will work today.
35:50A sweet tart is all about one hero flavour
35:53with several other textures
35:55backing it up.
35:56The bakers could use anything,
35:58but they must all balance together.
36:00They barrel like whisky.
36:01For me it's about design,
36:02it's about engineering,
36:03it's about, above all, baking quality.
36:05We've got some amazing bakers in the tent
36:07and they've got to be able to bring that artist skill
36:09to make their sculptured tart look incredible.
36:14Morning, Tom.
36:15Morning.
36:16What have you decided to do for your sculptured tart?
36:18I have decided to make four in a row in tart form.
36:21Oh, right.
36:22Oh, I love that game.
36:23So, the flavours inside are inspired by my Danish granny's roots
36:27and it's Ries Salamond,
36:28which is Danish rice pudding.
36:30Rice Salam.
36:31Incredible dish, yeah.
36:32So, it's kind of a reinterpretation of those flavours
36:33in the form of a tart.
36:36As well as his playable game of four in a row,
36:38within Tom's Danish tart of puffed rice and almond creme pat,
36:42there will also be another game to play.
36:44There will be a lot of sliced almonds in here
36:46and then there will be one whole almond in.
36:49If you get the whole almonds in your serving, you win a prize.
36:52This is your sort of thing, but today you've got it all to play for.
36:55Got it all to play for?
36:56Do what you're good at.
36:57What am I good at?
36:58Everything.
36:59You're good at baking.
37:00OK, I'll go with that.
37:01And Tom is not the only baker taking inspiration from their grandparents.
37:06If you translate my grandparents to them, it will be like a swan.
37:13And my granddad passed away.
37:16So, my tart dedicated to them.
37:20Natalia's tart of raspberry jelly, pistachio, praline and creme diplomat
37:24will be topped with her tribute to the love between grandma and granddad swan.
37:29My hands are tired already.
37:32I am in hell.
37:33You've got to pull this out of the bag,
37:35because this is your granddad today, isn't it?
37:37Yeah.
37:38We've got enough time, four hours?
37:39I think so.
37:40I'm OK with time, so...
37:42So let's go.
37:44I have rolled so much pastry over the last 48 hours.
37:47Whichever pastry the bakers choose for this challenge,
37:50it needs to have a melt-in-the-mouth flaky texture.
37:53Pastry-wise, we're just doing a sweet short-cross pastry
37:55because I want it to hold its shape properly.
37:58Yet also be strong enough for their sculptures to not collapse on the tart below.
38:02It's structurally sound enough to use it for this,
38:05but it's still nice to eat.
38:06So, my tart's called Nobody Gnomes.
38:09It's based upon a story with me and my friend,
38:12where we used to move her mum's gnome around her garden.
38:15Ah.
38:16So, I think she's going to find out where she watches this,
38:19who's eventually me.
38:20You're in trouble, mate.
38:21You're in a lot of trouble.
38:22You really are.
38:23She's scary as well.
38:24This time, Aaron has moved his friend's mum's gnome
38:27onto a bridge atop a tart,
38:29filled with jasmine rice custard,
38:31ginger jam and a peach gel topping.
38:34Look at how fast you're going.
38:35I'm a bit stressed today.
38:36They loved your cigs.
38:37Are you all right?
38:38I don't know.
38:39That pork pie was dire.
38:40It's war food, isn't it?
38:42In 1950s children and shorts eating that, don't they?
38:45And lard sandwiches.
38:47Because everyone's quite healthy now.
38:49If you went up to any Gen Z and went,
38:51do you want a pork pie with egg running through it?
38:54They'd go, oh, trauma.
38:57I am making a roller coaster tart.
39:00I used to work at a theme park
39:02and there was a goat called Millie.
39:04I spent like a whole summer trying to tame this goat.
39:07One day, I thought I had done it
39:09and then she took like four steps back
39:11and just rammed me in the knee.
39:12So, yeah, this is an ode to Millie.
39:14Millie the goat will have her own hut
39:16beneath Toby's roller coaster,
39:18which will be plummeting towards a tart
39:20of burnt honey custard,
39:22blackberry reduction
39:23and a mascarpone Chantilly.
39:25I love the flavour.
39:26It just sounds amazing.
39:27Structurally, is it going to be okay?
39:29It's been through many versions of this.
39:31So it started as a loop-a-loop.
39:32Then I went for a curve,
39:33but eventually I just settled on.
39:35It's a straight dive.
39:37That's a good idea.
39:38Exactly.
39:39You do realise that when a goat rams you,
39:42that is actually a sign of affection.
39:44Really?
39:45No, I'm only joking.
39:46It didn't feel like it.
39:47I absolutely hate you.
39:48This is my cherry compote.
39:50So it's cherry, lemon juice, sugar, quiche.
39:52Offsetting any acidity and sweetness
39:54within their chosen flavours
39:56will be crucial to the baker's chances of success.
39:59Burnt honey custard, it is quite sweet.
40:02So that's why I'm doing the blackberry reduction
40:03to like cut through it a little bit.
40:05I have a secret.
40:07And in an attempt to strike the right balance.
40:10Raspberry flavour.
40:11Natalia and Aaron.
40:13Few drops, I think.
40:15Have opted to bolster their flavours even further.
40:18That's jasmine extract.
40:19I still want it to be a flavour that you can identify
40:21against the tartness of the peach and the warmth of the ginger.
40:24And for her tart filling.
40:26I've poached pears in a load of orange juice, lemon juice and almond liquor.
40:29Jasmine is borrowing another trusted family recipe.
40:32My cousins have a garden with pear trees and apple trees.
40:35And one of my cousins always makes this tart.
40:38So this is my take on his chocolate pear frangipan tart.
40:42Jasmine's poached pears will sit between layers of chocolate frangipan.
40:46Beneath a pear tree, blossoming through chocolate soil.
40:49You've got Starbaker written all over you.
40:52Whoa, whoa, whoa, can you just chill out please?
40:54I've got a massive to-do list.
40:56Look at your handwriting.
40:57You really are going to be a doctor.
40:58It's not that bad.
40:59Poach pity party.
41:01Chloe frangipan.
41:02Choco frangipan.
41:03Make lobsters.
41:04Make lobsters.
41:05Make Jesus.
41:06I'm not making lobsters.
41:07And then it just says soil.
41:08It's a beautiful poem.
41:10Good luck.
41:12So, we've got a lot of stencils here.
41:14The bakers need to ensure their sculpted pastry is structurally sound enough to hold its shape.
41:20With a game like four in a row, you are making a lot of holes in a piece of pastry.
41:23And that can be a bit scary.
41:25It's a bit unnerving.
41:26But Aaron's bridge...
41:27This dough feels very soft.
41:29..is already at the risk of collapse.
41:31I'm not confident I've made this dough right.
41:33I've put an egg white in it, which has made it a lot softer than the one I've used for my tart.
41:38I think I'm going to have to do it again.
41:40Shall I do it again?
41:41Yeah.
41:42I need to do it again.
41:44Hopefully, I can get this done in time.
41:50Bakers, you're halfway through.
41:52You've got two hours left.
41:53Is it four hours today?
41:54Yeah.
41:55Or four and a half hours?
41:56Four.
41:57I thought it was a four and a half hour challenge.
42:00And it's not.
42:01It's four.
42:02Which isn't great, so I just need to hurry up.
42:04No, what am I meant to do next?
42:06Don't know.
42:07What about if we put that in there?
42:11I know.
42:12I'm going to blind bake this before I put the filling in so it doesn't get soggy.
42:15This is that stage where there are so many things going on.
42:18As well as their blind bakes, the bakers need to start getting their sculpted pastry in the oven.
42:24Need to get a move on.
42:25Feeling stressed.
42:26I just need to make up some time with the new shapes.
42:28And finish off their fillings for when their tart cases come out.
42:32This is a whisky cream that's going to go on top of my pecan pie.
42:35And for their flavours, two of the bakers have plumped for the same pie.
42:39Pecan pie is a massive favourite.
42:42And then I've got the bee theme going on.
42:45And my little granddaughter, Mabel, she loves bees, so it's a little homage to her.
42:49Leslie's pecan pies will be glazed with honey for her pastry bees
42:53and stacked on top of each other with decorated honeycomb pastry shapes.
42:58I'm using short-cross pastry.
43:00It's quite robust, so fingers crossed it'll hold up.
43:03I know you get quite a lot of these stacked together.
43:06And Ian will also be hoping his pecan pie isn't positioned precariously.
43:11So this is going to be the story of how the Giant's Causeway in the north of Ireland came to be.
43:16So it's going to have the Giants, Finn McCool and Ben and Donner chucking rocks at each other.
43:20The story is Finn thinks the Scottish Giant is too big for him to beat,
43:23so he dresses up as a baby.
43:25And the Scottish Giant comes over and is like,
43:27that's a big baby.
43:28If that's how big the baby is, how big's Finn?
43:31And he is so terrified that he runs away all the way back over to Scotland.
43:35Brilliant.
43:36Ian's Giants will be throwing pastry rocks to create the Giant's Causeway
43:41on pecan, walnut and Irish whiskey tarts topped with whiskey cream.
43:45Sounds great.
43:46You're particularly good at the painting decorating.
43:48Yeah.
43:49Making it look pretty.
43:50I love the idea of the shanty cream.
43:52And we're getting a good amount of whiskey in there.
43:53Yeah.
43:56So that timer is for this little base.
43:59Okay.
44:00So many things going in and out of the oven today.
44:01Boosh, boosh, boosh.
44:02I wanted all of these baked by now.
44:04It's going to be tied, but I might be able to pull it out of the bag.
44:07Just got to concentrate on Millie for now.
44:08Everyone's going to panic today, aren't they?
44:10Yeah.
44:11Got to move fast today.
44:12It's pastry.
44:13Pastry's tough, you know?
44:14And also, when you're talking about structural pastry...
44:16What do you fear most in the world, Tom?
44:18Structural pastry.
44:19Structural pastry and poor Hollywood.
44:21You need to get help more.
44:23Yeah, I know.
44:25Bakers, you only have one hour left.
44:28Oh, my God.
44:30Fun and games.
44:31My tart's going in.
44:33Put the pears on and then the frangipan filling on top.
44:36I'm just adding my custard to my tart.
44:39Woo!
44:40Right.
44:4130 minutes.
44:42Shapes in the oven as well.
44:44I want time for my shapes to cook,
44:46and I'm worried that they're not going to be cool enough for me to assemble.
44:49I might just have to be a bit anemic.
44:51I need to start putting stuff together.
44:53Starting to assemble.
44:54Let's do this.
44:56I'm doing a little bit of painting with our Lesley.
44:59Look, what do you reckon?
45:00Stunning.
45:01I'm absolutely kidding.
45:02That's better than mine.
45:03You can do the rest if you like.
45:04You've got to have a really good day today.
45:05But that is by far the messiest one I've ever done.
45:08Wow.
45:09Who are those guys?
45:10I love them.
45:11Two giants.
45:12Who's that little bubba?
45:13One of the giants dressed up as a baby.
45:16What a sentence.
45:17I'm going to pipe this on.
45:19I've not got that long to let it set.
45:21Toby, do you reckon you're going to get it done in time?
45:23I have absolutely no idea at this stage.
45:25I've got to, like, build loads of stuff.
45:26Okay, well, go for it.
45:27You've got to be wrapping up.
45:28Yeah.
45:29My tart should be coming out of the oven.
45:30It's temporary.
45:31I'll take my tart out.
45:32Come on.
45:33Get out.
45:34No, no, no.
45:35Sorry.
45:36Oh, it was like the tart?
45:37Yeah, you were the tart.
45:38I love being the tart.
45:40Oh, ****.
45:41How long do we have?
45:43Bakers, you have 15 minutes left.
45:47I'm going to have to do a lot in 15 minutes.
45:49You can do a lot in 15 minutes.
45:51Yes.
45:52I want longer, but I'm just going to risk it.
45:58If you get the whole arm, you are the winner.
46:00Pretend you only saw one going in, okay?
46:02We're starting to build the scene.
46:04That's the word about everything.
46:06I have no time.
46:07No, I need to bring it all together.
46:09I'm so behind.
46:10Leslie looks gorgeous.
46:12Every time the floor moves, it's wobbling.
46:14This is so stressful.
46:15I need to stand it up.
46:16Say a little prayer.
46:17Okay.
46:18How long do we have left?
46:19Bakers, you've got five minutes left.
46:20Whoa.
46:21Doesn't feel like enough time.
46:22My chocolate sauce is kind of hot, but I might just chuck it on.
46:23You know what?
46:24Let's go stand it up.
46:25This breaks, I'm screwed.
46:26Oh cool.
46:27Thin McCool.
46:28No matter how stressful it is, you can always hear Ian having a nice time.
46:31I'm always rushing at the end of a show stopper, but this one feels extra rushed.
46:48It's broken.
46:51Bakers, you have one minute left.
46:55Squeaky bum time.
46:56It's up.
46:57It's wonky.
46:58Panic moments.
46:59Oh, ****.
47:00I'm so down to the water.
47:01This is the tightest I think I've ever been.
47:02It's going to have to go on.
47:03It's going to break.
47:04I just cracked my tart case while I was moving it.
47:05This feels like the most intense thing I've ever done in my life.
47:24Bakers, your time is up.
47:27Please step away from your show stoppers.
47:30You've done everything that you can.
47:32Well done, Bakers.
47:33It's on.
47:35Oh, please don't fall now.
47:38Oh, my God.
47:39That is on the lean, big time.
47:52The Bakers sculpted tarts will now face the judgement of Paul and Prue.
47:58Tom, it's time for your show stopper.
48:01It should be playable if you want to give it a go.
48:11The counters are made of the same shortbread.
48:13I like the design.
48:14I think it's clever.
48:15It really works.
48:16It's like good architecture.
48:17It's startling, although it's so simple.
48:19Oh, look at that.
48:20So it's a cherry compote, an almond creme pat, puffed rice chantilly cream, flaked almonds in it.
48:25Remember, if you get your whole almond, you win the game.
48:30I love that.
48:31And I could eat a lot of it.
48:32There's nothing nicer than fruit and custard and very nice pastry.
48:37Yeah!
48:39Oh, I don't believe it.
48:41I really like that.
48:42The tartness from the cherries works well with the custard and the toasted almonds on the top.
48:46It really lifts it.
48:47And you want to go back for more.
48:48Oh, Tom's back in the tent.
48:59Did you bust a bit off the top here?
49:00The gnome decided to do a bit of tree felling.
49:03I like the proportions of it and the depth of it as well.
49:06And then using this as the lake works beautifully well.
49:09It is a jasmine custard tart with ginger jam and peach gel.
49:14The jasmine is quite punchy, isn't it?
49:16Did you put the extract in there?
49:17I did.
49:18You shouldn't have done that.
49:19It's quite floral.
49:20It's not unpleasant.
49:21But I would have liked to have tasted the ginger as well.
49:23I like it because it's strange to me.
49:25It's new.
49:26But I couldn't eat a lot of it.
49:27Well, well done.
49:39It's so detailed and so clever.
49:44It's a great little work of art.
49:45And it's worked really well, showing off the Giant's Causeway.
49:48But it's got to taste good as well.
49:50It is a pecan and walnut tart with a whiskey chantilly on top.
49:57I've never thought I'd live to say this, but I think there's a tiny touch too much.
50:02It does taste very good, but I think the alcohol level is a little bit too high.
50:06It overwhelms everything.
50:07Texture-wise, I think it's spot on there.
50:09Pastry is beautiful.
50:10Thank you, guys.
50:11The bees on the pastry are just exquisite.
50:21It's a little bit askew, isn't it?
50:23It is, yeah.
50:24I did have a structural problem.
50:26It's standing up.
50:27I like the way it's popping out, proper 3D.
50:30It's very arty.
50:31We've got a sweet shortcrust pastry with a pecan pie filling and a honey glaze.
50:36I would have thought it would be really sweet, too sweet.
50:39But somehow you managed for it not to be.
50:41I do like the depth of flavour with the pecans, and the honey on the top is good as well.
50:45You've got one hero flavour that works well, and I like the design.
50:48Although slightly overbaked.
50:57It's a bit wonky, isn't it?
50:58What happened?
50:59I thought we had four and a half hours for this.
51:01So, yeah, the assembly was quite rushed.
51:03It still looks pretty neat, though.
51:05It does, it's just not stable.
51:06It's a burnt honey custard, blackberry reduction, and a mascarpone chantilly.
51:12The burnt honey, it's really nice, actually, because it's not overly sweet.
51:15Blended with the blackberry, it's delicious together.
51:17Actually, that short pastry is exceptional.
51:19It just falls apart, wafer thin, melts in the mouth.
51:24Really nice.
51:25All the textures are beautiful.
51:26All the flavours are good.
51:27It's a shame about the design wobbling, but that is very clever.
51:31Thank you, Toby.
51:41I think you've done a real good job.
51:43The height, the proportions, the lake that it sits in.
51:46Well, the layers look perfectly proportioned.
51:48Let's see how they taste.
51:50So, pistachio praline, ganache, raspberry filling, and cream with diplomats on top.
51:58Pistachio praline brings a sweetness, and then the raspberry brings in the tartness, and then the cream blends it all together.
52:05If you get all the elements to it, I think it's delicious.
52:08However, I think your pastry is slightly overworked.
52:12It's a bit too thick down at the bottom.
52:14The pastry is a little tough, and the raspberry dominates too much for me.
52:19It's delicious, but I would only like a little piece of it.
52:22It looks incredible.
52:23Thank you very much.
52:24Thank you so much.
52:25Thanks, Natalia.
52:39It's very professional.
52:40Very professional.
52:41You'd expect to see that in any patisserie shop.
52:44It's really beautiful.
52:45It's a chocolate frangipan tart with some poached pears in it.
52:52Your flavour is very good.
52:54The pears are nice, but because it's chocolate frangipan, it's going to be quite rich, thick, dry.
52:59You needed a curd or something in there, a line or something, just at the base, and then build it up on top of that.
53:04I love it.
53:05The design is amazing.
53:06It's very jasmine.
53:07I think it's just missing that texture.
53:09Pastry's good.
53:10Pastry's very good.
53:12Thank you, Jasmine.
53:14Thank you, Jasmine.
53:16They really liked how it looked, and overall they liked the flavour.
53:19It wasn't, like, perfect, but that's the way the pastry rolls.
53:23The show is going to absolutely kill me.
53:26It's my own fault for making a rollercoaster, really, wasn't it?
53:28I was asking for it.
53:29I thought I was going to cry for a second.
53:31I had to have a word for myself.
53:32They liked my design and my flavours.
53:36But you never know what happens next.
53:41I feel very nervous.
53:42I'd feel so much better if I did better in the technical yesterday.
53:45All I can think about is I just don't want to go.
53:48Pastry's great overall has been pretty successful.
53:54Yeah, no handshakes, are you?
53:56Getting stingy with them handshakes, Bob.
53:58I did like the flavour of Tom's, though.
54:00I think he actually saved himself because he was in a lot of trouble.
54:03Who else did well?
54:04In the Showstopper today, it was really close.
54:06But I do think you are still looking at Leslie and Jasmine.
54:09Jasmine.
54:10Jasmine, one technical, did really well in Signature.
54:12And when you looked at the tree coming up, I went, Starbaker.
54:15Unfortunately, the only bit of moistness in there was the pears,
54:18and there wasn't enough pears in there.
54:19And Leslie is doing really well, so she's going up.
54:22She's getting stronger and stronger and stronger.
54:25The home bakering is really coming out, you know?
54:28If Leslie and Jasmine are up there for Starbaker,
54:31who's in danger?
54:33Natalia and Aaron, I'd say.
54:36Yeah, Aaron's had a bad one with that flavour.
54:38He had an extract and he added too many drops.
54:40Two drops.
54:41Two drops of jelly.
54:42And Natalia's down there again, which is a little bit worrying.
54:45Can we talk about this one? I mean, it's beautiful.
54:47It is.
54:48It was just so clever.
54:49I think, unfortunately for Natalia,
54:51because she's already in a bit of trouble,
54:53then you go, well, hang on a minute.
54:55Everybody else's was amazing as well.
54:57Yes, ultimately, it's a baking show.
54:59So it's for eating.
55:00Oh, well, I'm glad I'm not in your shoes.
55:02Who's it going to be?
55:05I don't know.
55:06It is.
55:14Well done, bakers.
55:15Pastry week was exhausting, but you did it.
55:18So well done.
55:19I had a great job of announcing this week's star baker.
55:22This week's star baker is...
55:28It's a hat trick.
55:29Jasmine.
55:36Which means I've got a horrible job of announcing who will be leaving us.
55:40And it's getting tougher and tougher.
55:42And you're all good bakers.
55:43So this is really difficult.
55:45But the person who's leaving us this week is...
55:53Natalia.
55:54Natalia.
55:55Oh.
55:56Natalia.
55:57Thank you so much.
56:01You did really well Natalia.
56:03So I'm proud of myself and I think my little girl would be proud.
56:11And I hope I made my country a bit proud of me.
56:18Oh my gosh, I'm gonna cry.
56:20I'm glad I met all these wonderful people.
56:24I love you guys.
56:25You're so nice.
56:26Oh, I'm gonna cry again.
56:27Oh my gosh.
56:28Well done.
56:29I'm kinda speechless.
56:30I'm so chuffed.
56:31I think people at home are gonna be super proud.
56:32I won't be using the floral next week.
56:33I'll learn from next week not to use Jasmine.
56:35But be more like Jasmine.
56:39Next time.
56:40I just want a really stable, stiff one.
56:42A bake-off first.
56:43Merang week.
56:44Merang Week.
56:45using the floral next week learn for next week not to use jasmine but be more like jasmine
56:54next time i just want a really stable stiff one a bake-off first meringue week let's pray to the
57:03meringue gods seize it squizy pies they look very very good sumptuous soufflés got that feeling of
57:10impending doom though and a challengingly icy french favorite so it looks like a cheese tastes
57:15like an ice cream so who's baking will be deflated wow and who will whip up what am i doing what am i
57:21doing a creative storm oh my god that looks good
57:45you
57:51you
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