- 5 hours ago
- #realityinsighthub
#
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:00and whilst jasmine's stunning showstopper take it away before i eat anymore secured her four
00:05star baker disaster struck for toby oh no but ian's trifle it's like water does it actually
00:12meant his time in the tent short king no oh came to an end this time you need to hop the fence
00:21it's the tightest semi-final you know what's happening don't you ever so close but who will
00:27perfect patisserie this is about intricacy it all burst and delicacy and who will fall
00:33at the final hurdle
00:35oh no
00:57i cannot believe i'm in the semi-finals good luck have fun i've had it in my head that the final
01:08is going to be jasmine aaron and tom so i'm feeling a little bit nervous this week patisserie is a very
01:16accurate discipline that's what i'm going to be trying to focus on today is a little bit of that
01:20refinement that maybe sometimes i don't have jasmine excels at the neat and the precise tom is good
01:25creatively and toby's a great technical baker and really for patisserie you need all three of those
01:30things i'm also not someone to go down without a fight so i will be fighting to the bitter end
01:35hello bakers welcome back to the tent and congratulations for getting through to the
01:41semi-final yeah well done and whatever happens just know nol myself and the judges adore you don't
01:47they probably not paul but the rest of us
01:49okay for your semi-final signature the judges would like you to bake two batches of six elegantly
01:57decorated cream horns your horns should consist of a laminated pastry cone filled with a delectable
02:05creamy filling each batch should have at least two complimentary fillings you have two hours and 45
02:12minutes to give us the horn on your marks get set you are so childish
02:17so many opportunities for innuendos today feeling horny what gives me the horn is completing this
02:29challenge today it's all about speed when i finished at home i had two minutes left it's the semi-final and
02:37it's patisserie week we're looking for finesse delicacy great flavors and this signature challenge
02:43is cream horns this is a really difficult challenge you want to see perfect rough puff pastry
02:49it's gonna get hot in here it's annoyingly warm in here one of the problems with the heat
02:53is keeping that butter cold if they don't it will infuse into the dough and you'll end up pouring butter
02:59all over the baking tray and none will go in the pastry itself and it's the steam from the melting
03:04butter that creates these beautiful layers that is ice cold water for me patisserie week is all
03:09about perfection it is baking nirvana it's all about finding out who has got what it takes to
03:16get to the final good morning star baker hello so tell us all about your cream horns what are you doing
03:23one of them is going to be coffee with a dark chocolate ganache and then the other one is going
03:27to be a raspberry pistachio and white chocolate pistachio again i love pistachio i can see that
03:32jasmine's pistachio and white chocolate ganache will join raspberry creme diplomat whilst her mocha
03:38cream horns will combine a coffee creme diplomat and dark chocolate ganache when you practice this
03:43you manage to do it all on time it's really tight getting the lamination and getting the fillings
03:48done it being the semi-finally we are going to be particularly brutal with the judging
03:52what because you've been really kind for all the other ways mr bad guy comes out today oh there's
03:58dr jekyll and mr hyde and there's also dr hyde and mr hyde that's you changes from a monster into a monster
04:06so i'm literally just doing first batch here of folds we used a similar pastry recipe i think all of
04:12us for the sausage roll the bakers have already tackled laminated pastry once before in the tent
04:18they really did like my pastry week this pastry recipe isn't too different so i'll just repurpose
04:22it to make it sweet on that week my one was a bit on the thick side i'd love not to do that this week
04:27after i did proper puff last time paul absolutely slated me for it told me it's not possible stupid
04:31idea so rough puff this time this week toby's gone back to the drawing board i'd never made rough puff
04:38first time i tried it yeah didn't go that well don't tell paul used his rough puff recipe
04:43didn't work very well so i'll have to switch to gordon ramsey
04:47if he likes it say it's his recipe see what he says toby and gordon's rough puff will be filled
04:57with a chocolate coffee ganache and coffee liqueur cream his second batch will see lemon curd and
05:02thai mousseline topped with meringue how much do you want to be in the panel do you know at the start i was
05:07thinking i'm just happy to be here but now now you want i desperately want to as john bon jovi once
05:12said go down in a blaze of glory that's it take everyone else out with you
05:16it feels cold which is good reaching the final requires mastery of lamination every time i'm
05:24rolling it out i'm just making sure that we're getting a nice layer of pastry around the butter
05:28i'd put it in the freezer so then you get the butter and the flour separate and that's what gives
05:32you the less but if the butter isn't kept cold roll it fold it back in the fridge every carefully
05:38crafted layer temperatures are climbing will be lost just check the temperature of the butter in
05:42the pastry just to make sure that it's not so warm that it could be integrating hello tom there you
05:47guys how we doing can i just see your fingernails i like the asteroid because you've been hanging on
05:52by them for a while oh wow tom hopes to claw his way back into contention with cream horns
05:59combining lemon cream cheese diplomat and raspberry gel alongside a second batch filled
06:04with dark chocolate salted mousse and clementine curd it's quite conventional not your usual twists
06:10and turns yes i know a wise man once said to me go back to the drawing board and focus on your
06:16flavors so that is what i've done this week well good love thank you i can't believe you called paul a
06:22wise man wait i'll call him a queen tomorrow so i'm making my fillings in between the folds of the
06:28pastry my first one will be caramel now we're into the multitask phase i love a mocha coffee and
06:34chocolate i feel like they're just classic flavors
06:36clementine curd like it yeah oh that made me go weaker than these my cream horns exploded yeah
06:43lemon and thyme it's like a classic timeless combination timeless but while most are sticking to familiar
06:51flavors things stand the test of time for a reason i'm not the guy to mess with that yeah don't mess with you i'm not Aaron
06:57Aaron once again Aaron's daring to be different i put a bay leaf in my lemon jam i mean it
07:03wouldn't be me if i wasn't putting something floral or botanical in there my cream horns are inspired by
07:08puddings one with the flavors of a trickle tart and the other will be vanilla nectarine and cherry
07:14Aaron's matching nectarine and cherry compote with vanilla chantilly cream in one horn and chocolate and caramel ganache with lemon and bay leaf jam in the other
07:23i'm glad you've done original flavors though i feel like everyone's playing it safe apart from you
07:29i could die on that hill what a hill to die on maverick hill i died on that hill many years ago
07:37now we need to do more pastry folds three and four incoming i'm just doing envelope folds the more
07:43folds the bakers make four book folds in total flakier the pastry how many folds are actually even done but
07:49more layers means more chilling after two turns i might attempt to double one i like to just feel
07:55how the pastry is before i make that decision and less time for their horns to bake and cool
08:01if you put anything in a hot horn it's gonna go soft i've got the layers of pastry not as many as
08:06Aaron will get because he's just a pastry king in practice a puff pastry has actually been quite good
08:11Aaron sent us a photo this week of his lamination while i was holding one of mine cream puffs that i could
08:16have hammered a nail in with so that was a lovely moment i feel like that was a sick joke the
08:21lamination was absolutely insane bakers you are halfway through one last chill feels like a race
08:30it's getting so warm in here the heat and my stress are rising exponentially do one last half old
08:37hopefully i've got time while Aaron's aiming for the flakiest possible pastry you can see the layers
08:43the rest of the bakers have finished laminating theirs oh it's nice and thin but the challenge to
08:49now shape their cream horns i am so sweaty oh my gosh is reaching boiling point it's so hot let's
08:57hope that it's not turned into short crust feels like the butter's melting as i look at it oh that's
09:03nice nice and melty it's just so hot in here already pastry's got to stay cool so i've got to work super
09:10fast a few minutes behind old jazz who's somehow like flying through go go go go go go that girl
09:17works fast oh this is taking longer than i want it to okay i need to start rolling look at this like
09:24it's just wet butter look at you doing it freehand no measurements i saw toby rolling and i realized i
09:30needed to roll okay top four best bakers how'd you feel pausing there as well obviously he's 149
09:36he hasn't baked for many many moons doesn't need to he's got people to do that for him now into the freezer
09:47it's because you're watching bakers you have one hour left
09:52i want to get these in the oven 10 minutes at 200 i just want to get that
09:57rise so i'm baking it at 190 and then take it down so we don't get too much color butter is not meant
10:03to leak out i've done everything that i can to make it not leak it was literally frozen going in
10:08i get on for time mate a little bit behind but this butter is a little bit melty
10:13wow that's a lot of butter coming out of those isn't it i put one in the oven the butter just went
10:19i can see layers so hopefully they don't do me dirty today gone for 190 14 minutes maybe good maybe bad
10:26should i got them in the oven sooner at home they've taken 30 minutes so decoration are we pushing
10:34for the final please say you are would love to be in the final incredible i've got three very very
10:40talented people up against me there's four there's you as well bab oh sure there's you as well bakers
10:47you've got half an hour left that's not great need to get my cream horns out pretty soon
10:52checking out my horn i've got the path there's lamination coming out the oven okay i'm coming
11:00out you know it's not like big laminated layers we can't all be errands so why try i look to see
11:05layers i think there's too much butter leakage but we'll find out i got the path which is literally
11:11all i wanted your horns are out on display my horns are out oh my god look how puffy your pastry is
11:16isn't that good yeah yeah mine is more like short crust oh god oh god oh god oh god it's just gonna
11:23have to come out isn't it they're not as perfect as they could look pastry doesn't look anywhere near
11:31as good as normal i'm gonna swap them around i think i'm gonna take them out in five minutes i know
11:37that paul likes good color so i'm gonna take it as far as i dare it does look a bit under-baked
11:42since lagging off paul's puff pastry recipe and this one's not worked as well once i've dipped these
11:47then i'll fill them i just love these colors oh they've like stuck to the tray oh i hate this so much
11:58i think i'm happy i just really need them to cool down a bit don't want hot horns and cold cream
12:03oh this technique is working can i get a time call just five minutes left a little dunk
12:14toby's not filled his yet so i think i'm safe for a little while this is my dark chocolate and
12:20clementine curd raspberry creme diplomat soft but i hope it will hold vanilla meringue on top
12:25uncontrollably shaking cherry and nectarine that one could be better bakers you have one minute left
12:33go on jess that's not good i wish i had more time don't really mess it i'm not completely happy with
12:41these bakers your time is up that was such a rapid end so tight oh my goodness they all just look
12:54absolutely gorgeous and i feel like mine are like a little rough cheers babe mate look at the size of that
13:00that i've got a big horn it's judgment time for the semi-finalists cream horns hi toby hello
13:15i love the look of them fillings i like the way they spill out it's like the old-fashioned cream
13:19horn you used to get in the bakeries a bit concerned about the color i think it needed longer just get
13:23your chops around that that's how you eat the horn you can see the lamination but you can also see
13:31where it hasn't baked enough it's got a little bit of rawness down the bottom your lamination is there
13:36a little bit but you've lost a lot of butter but the flavor of the lemon is delicious with the meringue
13:41on top works beautifully well okay the flavor of the coffee is delicious it's nice and punchy
13:48married with the chocolate flavor is lovely but the texture's yeah sure too hard it is gordon ramsay's
13:54recipe he didn't go for your recipe do you think it could be that reason absolutely
13:58never listen to a chef thank you i quite like the look of these i quite like the blend of the
14:10colors i'm just wondering whether your horns needed longer in the oven okay
14:17if you get both the fillings it's absolutely delicious the clementine brings a bit of acidity
14:22and cuts the chocolate i do like the fillings i think the pastry you haven't got a lot of lamination
14:26on that you can see it's almost like a short crust it's not flaky yes it's a bit cakey yeah let's
14:31have a look at your so this one is raspberry gel with a lemon cream cheese creme diplomat that's
14:38delicious flavor of that creme diplomat and the gel beautifully balanced together but again the horns
14:43are a bit too dry because you've lost all the butter thank you tom thank you so much guys
14:47quite like the look of them they look really interesting i'm more interested in looking at
14:57them than eating them okay and i think that's because they're all melting but i do think that
15:02the pastry looks good these ones are dulce chocolate whipped ganache with lemon jam
15:07filling it tastes delicious the cannone oil works really well with the citrus that's really good
15:13rough puff it's really nice lamination is there and it's baked right through yeah i think you've
15:17done a great job with that one right this is a nectarine and cherry compote with vanilla mascarpone
15:22cream both of those flavors are absolutely delicious but i don't think they go very well together
15:29okay nectarine sits in the back note against the cherry so it sort of works for me
15:33paste is lovely kept that lamination which is decent so well done cheers thank you very much thank
15:38you thank you they look lovely they look interesting and neat we'll see what they're like when we cut
15:47into it these ones are a coffee creme diplomat with a dark chocolate center nice flake really flaky
15:56really lovely strong coffee flavor simply delicious you have a lovely lamination on that it tastes great
16:02those ones are a raspberry creme diplomat with white chocolate pistachio center
16:07well done jasmine that is really good balance of flavors the rosary is great pistachio is terrific
16:13and i think the pastry is nicely baked i think you've done a really good job thank you and they look
16:17pretty you created a nice horn there well done i'll have another bit you're loving it i'm feeling really
16:27good he cut into them and i heard the flake and i was happy that's all that i can ask for me and jasmine
16:34had good pastry was jasmine's better than mine i hope not there was a clear divide in the room jasmine
16:41and aaron did exceptionally well me and tom not quite as good pastry was definitely the worst out of the
16:46four bull stop move on next challenge for one of our semi-finalists this will be their last technical
16:55challenge hello bakers welcome back to the tent it's time for your technical challenge set for you by
17:01someone called paul hollywood paul have you got any words of advice for our semi-finalists this is about
17:07intricacy and delicacy and you can make a mistake very very easily as ever this task will be judged blind so
17:15we're going to ask these two puppets to fly out of the tent we miss you already so for your technical
17:21challenge paul hollywood would love you to make his take on the exquisite french framboisier inspired by
17:29his many trips to paris now the judges are looking for a light genoese sponge filled with a pistachio
17:36creme musseline and fresh raspberries but that's not it paul would also like you to make an exquisite
17:44sugar glass dome to house your dessert inspired by his many trips to center parks he loves a water
17:51slide you have two and a half hours on your marks get set bake paul's framboisier it sounds erotic
18:01i feel really scared and stressed this is the most complicated technical of the competition so far
18:08i've never heard of a framboisier and paul has left few instructions i feel so serious today i don't
18:14like feeling this serious paul i know it's semi-final week but this is perfect french patisserie isn't it
18:22what could possibly go wrong the issue is going to be the musseline basically it's a custard the blending
18:28together of the custard and the butter that's what makes the musseline if you try and add the butter to a
18:35warm custard it will collapse it will not set at all i think that dome is going to be a problem too
18:41one of the big issues with the sugar if you don't take it to a hard crack which is 150 it will never
18:45set we are pushing our bakers to the limit that's the point i'll take a slice the musseline's holding
18:52a shape but only just oh it's such a perfect summer dessert quite moorish isn't it i'm actually looking
19:01forward to when we go and eat another four of these i'm not stopping i don't care step one says
19:08make the genoese sponge yeah i can make a genoese i think so i'm heating eggs and sugar and then i'll
19:16whisk them up and then sieve in the flour what's so great about this technical is that i don't know
19:20how to do step one so instead i'm just doing the cheats version which is just whipping up egg whites
19:25and egg yolks separately so this is a terrifying start have you ever made a genoese sponge before
19:31last time i made one paul said it was unpleasant to eat it was well over baked you used to be the
19:37technical king oh no let's replace the crowd technical king it's a bit big
19:48i do like this kind of baking but things that look like an actual cake yeah rather than a cake that
19:52looks like a football or a cake that looks like i don't know paul's head exactly who's got time for
19:59that he's like can you please make me a cake the shape of one of my many cars and i'm trying to
20:04make a cake trying to keep as much air in the sponge as possible definitely most worried about
20:10this sponge because it's the base of the entire thing and i don't know how to make it i'm not pleased
20:14with that but hate making general sponges going in checking in 15 minutes the next step is make pistachio
20:25paste then it's make creme musseline and incorporate the pistachio paste i have never made a musseline in
20:32my life essentially what you're making is a creme pat base this is corn flour this will be the thickening
20:37agent for the creme patissia i'll mix this with the butter and the pistachio paste and then once the
20:42creme pat cools a little i'll add softened butter through um what do i do with the butter i have no
20:48idea if there's an act adding the butter i'm just adding it in lumps if their custard isn't cool when
20:54they add the butter how am i supposed to cool it the baker's musseline could split and fail to set i'm
21:03going to put it into a bowl to cool down a bit i've done the hot custard put the butter in but i'm just
21:09getting in my head about whether or not it should be slightly cooled first but
21:17tastes really nice bakers you are halfway through i'm gonna check my cake certainly baked so i don't
21:24want to bake it much longer me i've made a genoese eight weeks ago i didn't even know what a genoese was
21:33oh now how does one assemble a classic framboisier i need to cut that cake in half
21:42i do feel quite strongly that it will be just one big base of cake rather than cutting it with a lid on
21:47but now that i'm saying that everyone else has cut their cake in half i'm just going to stick to my guns
21:54it's very vague it just is assemble oh okay come on assemble the framboisier do you feel stressed
22:03yeah it's a flipping stressful situation and it's only flippity doodah it's not that stressful though
22:08is it no it's not just putting fruit into a sort of creamy green substance exactly it's actually a
22:13really nice consistency five minutes in the freezer then i'll put it in the fridge even if they've
22:21assembled their cake here we go paul's recipe demands a delicate fondant flour i think it's the
22:27best one i've ever made and an even more delicate sugar dough number eight says for the sugar dome
22:33make the syrup and heat to hard crack stage they've taken away our jam parameters our jam form to say
22:40what hard crack is that is sick sugar syrup reaches the hard crack stage at 150 degrees
22:48anything less and the baker's domes won't set i would assume then that would be surely before
22:55it would start to caramelize which would be about 130 degrees and then once it's at 150 i will pour
23:01it on here once it's cooled slightly i've seen those videos where people put cling film over something
23:06you pour it on and like the heat of the caramel forces the cling film up i think
23:09going to drizzle quite slowly i don't know how to do this this is so tricky you should have no idea
23:20maybe i should have put more on yeah it's hot through the gloves oh i can get more of a dome on it
23:26why has it gone frosted i don't think i can move you want me to put uh help you out actually i'm starting
23:31i'm not even helping you what do you want to do do you want to hold it well i'm trying to put pressure
23:36down it's like the film ghost oh gosh nope i'm gonna have to do this again it needs to be more liquid
23:45i think i didn't have enough of the syrup oh god get out okay let's do one more i hate this
23:57whoa there he goes and i cracked it we are going to go again with the sugar dome bakers you've got
24:0815 minutes left oh my goodness me i don't know if this is even going to set in that time it's
24:14literally losing air why is it losing air this is horrible
24:18oh it's like all my hopes deflating i think it's a bit too domey
24:29can someone open my freezer oh i can do it
24:34oh no i smashed it as i put it in it hit the shelf
24:40that's absolutely gutting almost felt like that was going to work
24:44how much time do we have bakers you only have five minutes left
24:51do you know what i need to stay here for like another few minutes i think but i just don't have
24:54time the dome is just gonna have to go i've tried it twice don't think i'm gonna have time to do this
25:00the mousseline doesn't look very set
25:01oh my god can i save it it's awful it looks like the mousseline split so there's nothing i can really do
25:22i'm just not meant to do technicals it's not quite what i wanted it to look like but it's all right
25:27jasmine's is perfect i don't just have to get it right this time
25:32bakers you've got one minute left oh my god oh my god
25:38it's literally you're not going to say it i don't think it's going to
25:42no
25:45so is your mousseline sir yes it's yours i don't think so
25:48oh
25:54oh it's bursting the seams already it's falling it's going to be a puddle
26:01oh it's completely falling apart
26:05how funny how funny your time is up look at this
26:12oh my god how is that so set
26:21guys what the flip
26:26it's judgment time for the semi-finalists from boissiers time to welcome back our judges
26:32please
26:41paul and prue are looking for a perfectly set pistachio musseline filled with fresh raspberries
26:46and sandwiched between two delicate genoese sponges all topped with a fondant flower and crystal
26:52clear sugar dome
26:53okay this is quite neat actually yeah musseline this decent sponges and that looks as if the
27:00musseline's held where's the sugar dome it's so thin you can't see it there it is crack
27:08that looks really good it does look nice it's well baked isn't it the musseline's nice
27:13it's got that pistachio right there's nothing wrong with the cake except it's missing its dome
27:18we go from the sublime to the slime what is this there is a sponge there i think the musseline's
27:25been the issue oh they're meant to be two layers of sponge let's not beat around the bus shall we
27:30you put that all into a bowl it's a trifle very good trifle similar issue but it hasn't gone
27:36quite as well this one's split so it's curdled but there is a sugar dome there is a sugar dome
27:42not the best sugar dome
27:49nice flavor that musseline's had the big problem moving on to number four that's pretty decent yeah
27:55sponges there musseline looks good sponge is nice and thick
28:01it tastes lovely musseline's good the flower's nice where's the dome
28:05the framboisier will now be ranked from fourth to first you won't be surprised to hear that in
28:12fourth place we have this one toby it's a bit of a disaster in third place we have this one whose
28:18is this aaron a bit of a problem with the mussel but you did have a sugar dome well done thanks
28:25in second place we've got this one who is this
28:30tom this is really nice cake i'd say it's pretty well faultless but there's no dome
28:35in first place
28:39excellent loads of raspberries really neat on the outside musseline was nice and shaped
28:43what happened to the sugar dome i tried it three times and then i gave up
28:49i can't believe i came first without a sugar dome wow i'm honestly not even that gutted that mine
28:54smashed because i don't know how i was ever going to get it out of the out of the mold and that was
28:58a shambles wasn't it a little like a pond it's down to the showstopper hate being in this position
29:05just one challenge remains before we crown this year's last star baker and discover who will
29:15miss out on a place in the grand final all right good luck guys what did you make of their bikes
29:20yesterday the technical was a bit of a surprise i mean we had a couple of real disasters there you
29:25know what tom did make a really good sugar dome and it shattered like a windscreen jasmine's the
29:31only one that's in a fairly safe position i think the one that's in the most trouble is toby toby's
29:37technical if he'd have done a dome he could have poured the liquid into it and turned upside down
29:41i had a trifle whereas aaron's was split it was like scrambled it the final is just inside the pressure
29:47today is palpable you're going to feel it it makes your job really difficult because the last thing they
29:53want to do is chatter to you they want to concentrate on winning great british baker great
30:02welcome back to the temp bakers this is your last chance to win a place in this year's final if you
30:09show stop a challenge the judges would love you to make a macaron centerpiece depicting something
30:15meaningful to you it needs to be bold and impactful and there need to be at least 30 filled macarons
30:23you can do this we believe in all of you we do you've got four and a half hours for this on your mark
30:29get set bake
30:34trying to remain as positive as possible but inside thinking it'll be an absolute miracle if i get this
30:38done macarons are notoriously finicky yeah semi-finals there you know can't make it easy i wing it trust
30:44my instinct hope the best and drink some coffee today's showstopper challenge is a macaron sensor
30:51piece using possibly a biscuit to create the frame to hang the macarons on or stick them on it has to be
30:5745 centimeters high and everything must be edible in this weather i wouldn't suggest using chocolate
31:03could be anything but predominantly it needs to be macaron it is all about getting the right
31:09bake if it's under baked it goes soggy if you over bake it it can crack and you can taste that it's
31:14burnt it's a very specific thing a perfect macaron and it's very difficult to achieve on color on great
31:21flavors above all i want a beautiful macaron three of our finalists are in there so we want to see
31:26baking perfection good morning toby good morning right toby tell us all about your
31:33macaron centerpiece so i'm doing a crate stack filled with lemons like you'd find at like a fruit
31:39market yeah when i went to columbia we went into a supermarket and it was just filled with most
31:43colorful fruits i've ever seen toby's only chance to reach the final involves perfecting lemon and
31:50poppy seed macarons filled with white chocolate ganache and lemon curd and constructing gingerbread crates
31:56covered in chocolate macaron filled with a dark chocolate and hazelnut ganache it wasn't your best day
32:02yesterday yeah you have to produce today yeah just saying this i did work in a macaron factory for
32:07a day so if anyone needs any tips for a day for one day yeah oh for a day you're on day release
32:18to support their macaron centerpiece most of the bakers are using biscuit
32:22so this gingerbread was actually inspired by poi man so shout out to poi man for helping me out and
32:26whilst toby hopes to reach the final with the help of some absent friends
32:32honestly i already feel ridiculous tom's showstopper tom dies oh my it's all tom tom's turned into a
32:40chocolatier get one tom my macaron centerpiece is a beehive this is the dark chocolate which is going
32:46to be the beehive itself how much chocolate have you got there just about 12 kilos of chocolate in there
32:51what are you doing i know tom's love of bees has inspired a giant chocolate hive
32:57home to two swarms of bee-shaped macaron one filled with mango ganache and a lemon and mango sauce
33:03and the other with salted dark chocolate ganache and a sour cherry gel i'm glad you're using loads of
33:10chocolate i want to see a spectacle i want you to cover paul hollywood produce his entire head and
33:17body in chocolate which part would i need 12 and a half kilos for morning jasmine tell us about your
33:26sculpture i am going to make a macaron christmas tree very festive because it's the season jasmine
33:33will celebrate her favorite time of the year with a gingerbread christmas tree decorated with macaron
33:38baubles filled with raspberry and dark chocolate ganache and that's not all the sides of the tree
33:45are all covered in green macarons if that makes sense and i hope that the macarons all kind of
33:49blend in and it's just a green background so you've definitely got no pistachio in there there's no
33:54pistachio oh that's nice i thought i changed things up about you see so this is going to be a sloth
34:00because i call my boyfriend sloth because he ambles around like a sloth aaron's boyfriend anthony
34:07inspired a sugar cookie and macaron sloth he's the only semi-finalist attempting three ganache
34:13fillings with grapefruit and mint yuzu and pear and salted popcorn your boyfriend's a sloth yes the
34:19society frown on that relationship it depends where you live we live in different times now
34:26about a woke area it's fine east london this guy's right to date a sloth leave him alone
34:34i'm just doing this for fun to talk to myself for an hour before i get to do anything else in the
34:38challenge whilst tom's structure is still a work in progress say a little everyone else can move on
34:44to the main event i'll just put these in the fridge and then i'm doing my macaron the key to getting
34:48macarons ripe that is a great question people spend years trying to perfect them perfect macaron begins
34:55with a precisely whipped meringue it's the fear of failing and the missing out on the final that
35:00terrifies me which then has to be carefully folded with ground almonds this is not yet macronage this
35:08delicate mixture is one of the most volatile in all baking the process of macronage does actually
35:12happen while you're folding this in so i want to get out some of the air but not so much they're flat
35:18if it holds too much air in the oven it will just explode out it's a fickle process we're tempered
35:26that tom has yet to worry about i'm so happy
35:31it's very tom you need to move fast go on tom oh my god oh god the tape has torn
35:49we did not want a ripped bucket
35:53as tom makes emergency repairs to his chances of reaching the final nervous about time now everyone
35:59else is already planning for the worst how many do you do as many as you can do pru and paul have
36:05demanded that each centerpiece it's just chocolate marks everywhere i'll just leave footprints everywhere
36:11it's covered with at least 30 filled macaron one macaron is actually two shells plus the fillings
36:18you're having to make an excess of 60. oh hello i'm gonna end up making like over 100 macarons
36:25i'm just gonna do some justins just in case the other ones don't work but there could be another
36:31way of securing a place in the final can we grab a brick i don't know if you've ever watched this
36:36show before but there's a character called mr spoon unfortunately he's been in a fire he's in hospital
36:40this is his second cousin mick he fixes the photocopier so you know the rules what are the rules yes
36:47mick you're getting the final yes god i really really need to be moving don't worry i'll literally
36:59take 30 seconds of your time yeah what do i have to do to get an extra 45 minutes to get into the
37:03final you just have to give him a respectful kiss mate i'll take i'll take all the luck i can
37:10three for three okay you know what's happening don't you respectfully i felt quite respectfully
37:20he said it was quite central where else can i kiss him where else can you kiss i don't know it's not
37:26that kind of show jasmine it's not that kind of show bakers you're halfway through yippee and then
37:35the pain stops now macaron become even more temperamental they have to be left to form the
37:41skin in about 20 minutes and so that the air doesn't pop out the top basically you should be
37:46able to really gently rub your finger along the top without it sticking i'm going to get on and make
37:49another batch straight away because i can't wait to see if these ones fail to then make another batch
37:54then i'm going to get onto my fillings paul and pru are expecting two separate fillings hazelnut and
38:00peanuts crawling in there and i'm going to start making a lemon curd i'm doing a dark chocolate
38:04ganache and a raspberry white chocolate ganache but with a place in the final at stake it's a
38:09grapefruit and mint yuzu with a bit of pear aaron slough will have three and salted popcorn
38:17actually i think they're all based on cocktails some of my best work has been whilst i've been drunk
38:23one more minute it's going to go in now actually the semi-finalists now face the toughest
38:29juggling act of the competition so far not only will they have to precisely time the bake on
38:35multiple batches of macaron okay there's still feelings to perfect first batch of macarons and
38:41fragile intricate centerpieces to construct squeaky bomb time whilst tom's hive may finally be getting
38:51some bees there was no chance i was waiting i'm afraid it all burst every single one the macaron for
39:01aaron slough um may have hit the oven too soon those i can't use i'm going to have to do them all again
39:10this is not ideal just do what i was going to do before to carry on with the ones i was already
39:19going to do how's it going bob i can slowly feel my place in the final slipping away why are you saying
39:25that i think i might not have left them long enough to dry have we got enough time to do with them as
39:29well um maybe whilst aaron faces remaking an entire batch whoa they are massive toby and jasmine seem to
39:40have struck macaron gold they've got massive feet you see how it rises and has like a gap that's the
39:47feet of the macaron you don't have them it's not a macaron let me just look at them oh my god the
39:54feet aren't great but now tom's macaron the feet are spreading out don't seem to be faring much better
39:59than aaron's just got to keep moving the second batch is in yeah bobe yeah don't love this batch
40:07as aaron tries to get back on track i don't like giving up jasmine is already constructing the
40:15supports are going to interlock and then i'll put stars on top to make the tree
40:22that was less than ideal i'm not an engineer i'm a medic
40:26i'm just piping my lemon sign so i'm making a giant macaron i will say lemon
40:31love that yeah look at the sign it looks all right doesn't it perfect yeah he's not going
40:37out without a fight he likes to fight he likes to fight should we have a fight
40:42yeah but it's not me that likes to fight get off me oh my god is there anything we can do to help
40:48yeah exit i think yeah what if we just hang out here further you need to hop the fence
40:57here is this better a bit further no that's all right to be fair no if you can join her that'd be
41:20great i can't get over that fence from these trousers bakers you've got one hour left
41:28not great they're doming on the bottom great feet put them on feet finder
41:35they're terrible aaron is in danger of presenting a naked sloth i hate macarons i just think the first
41:41batch are a little under done and tom's bees are currently homeless you've got to get the chocolate
41:45out now all right come on i'm gonna pull this big one up big feet on the lemon sign look at that
41:55sick yes second bucket out there could be some cracks because of that leak coming through can create
42:00a weakness in it we have the beehive there are so many elements here got so much gingerbread still
42:14to bake and everything i'm like quad shelf i think i'm gonna have to oh this is gonna be so tight
42:26tom's it's impressive what's more impressive is ian's inside that
42:34i'm just painting the whole thing now and then i need to go to decorating my macarons because my
42:37bloody macarons are nothing every batch is just as rubbish as the others
42:43thinking maybe wonder macaronage maybe i've left them too long that's good i want as much time as
42:49possible to assemble it just got to keep slowly plodding bakers you have half an hour left
42:55so terrible as well won't we just added half an hour for everyone start assembling this needs to go in
43:02oh i'm putting the macarons on the side of the tree
43:11there's one more batch to go in the oven i don't think i've got 30 one two three four five six seven
43:17it no turn we call just just do it go on aaron oh my god that is so heavy go on tom deep squat you got it mate
43:28wow that is insane
43:30is it falling over oh no never fallen over before i need to get 30 macarons on that i need to fill
43:44all of my many macarons this is a raspberry and white chocolate one if i manage to pull this back
43:49to something looking half decent i will be shocked whoa look at jasmine's that looks amazing when you're
43:55under this much pressure your hands just shake because you're gonna rush so much oh these look
44:00good they're not burnt no they look good they're burnt they look good oh thank god for that
44:08yeah these are good i can bake you know it's not a total write-off i've made filling them easier by
44:15just doing one it was going to be ganache and lemon curd and now it's just lemon curd ganache time time time
44:20time time time this is my yuzu that's the dark chocolate ganache with some salt then we'll have
44:26cherry sauce in there as well just gotta keep moving tom your caramel smells like it's going oh
44:32thanks this is the grapefruit now we move on to the mango ones do you know what i think i'm gonna be
44:40so close i want more time i think i might just be able to get it fully finished
44:49i need to work on my caramel drip see the popcorn how long do i have left ten minutes left
44:55ten minutes left ten minutes is in so it's so hot the ganache is starting to melt get this googly eye
45:02it's starting to look more like a slot gotta get the big lemon sign on
45:08tom you got any spare free spray there you go thank you it's snowing
45:16what's it all for if i don't get the lemon sign
45:25happy new year what's the time check please five minutes left it's definitely not going to be
45:34covered there's nothing else i can do now it's going to be precarious and that is 30 macarons
45:41it's an ugly sloth but here's what it is please don't shatter please oh my god
45:47that was a really pretty one come on is it possible for me to get to the back of this
45:55oh that is annoying that is so annoying how much time one minute left ten seconds per one one
46:06two three three four this is tense this is awful i don't think i'm going to get enough coverage i
46:15think they're going to complain 30 seconds
46:20please break free spray free spray
46:24bakers your time is up please step away from your showstoppers can i just
46:32you've done it you've done it bakers
46:38it's great i had to redo my background so many times
46:45aaron you did it just about yes he's like a sad monkey
46:55it's judgment time for the semi-finalist showstoppers jasmine would you like to bring
47:00up your showstopper please
47:11so this is my macaron christmas tree it's neat as a pin you have a lovely dome on these the pink
47:17ones not so much but the lighter ones you do but they are smooth and extremely neat and when you look
47:22at it in detail you realize you've covered almost every inch of the biscuit with macaron they look
47:27lovely so all they have to do now is taste great there's raspberry ones which are the pink ones
47:32and then the white ones are filled with a dark chocolate ganache if you like dark chocolate which
47:38i do that's perfect lovely flavor makes it heavy but nevertheless it is a dark chocolate macaron that's
47:43what it tastes like the raspberry one's not as delicious as the chocolate one should have put pistachio
47:48with them thank you just for you well done baby girl well done jazzy j
47:57aaron would you like to bring up your macaron showstopper
48:00this is my slot i'm impressed with the amount of macarons they completely cover your structure
48:17i don't know if he looks much like your boyfriend but he's there are a few smashed macaron here which
48:23is a pity the fill ones don't look too bad a bit flat you've lost a bit of the dome on there the
48:27yellow ones down the front you've lost all of the dome there are three flavors of macarons one which
48:34is a white chocolate ganache with grapefruit jelly salted popcorn and yuzu with some pear
48:44it tastes delicious quite chewy grapefruit is delicious but they're not your best macro
48:50i like the flavors actually but the standard of the macaron is not as good as i expected
48:59cheers guys
49:07toby it's time for your macaron centerpiece
49:21this is my crates of lemons sculpture the structure itself is gingerbread it's very clever
49:27there is a lot of gingerbread yeah yeah i like what you've done with the design on the macarons i
49:32think it's worked out really well thank you so we have lemon and poppy seed macarons on the top with
49:37lemon curd white chocolate ganache and the macarons on the front have dark chocolate ganache and hazelnut
49:43and peanut praline
49:48they are so chocolatey they're delicious got a proper little foot they're very good love the
49:54chocolate ones not too dry on the mouth it's delicate which i really like the lemon ones a
49:59bit dry for me okay probably needed a little bit of gel or something in the middle just delighting it
50:03because that would have made a big difference i think that obviously if you've eaten that first i mean
50:08that is extremely flavored and that's mildly flavored so it suffers a bit is this laboral
50:13macaroni yes yeah that's well done that's nice that yeah i think it's just good pipe work with
50:18the macarons though which i'm quite impressed with and i do love the chocolate one and the
50:22construction's excellent it's very neat i think you've done a good job
50:25well done mate well done mate cheers the sign is correct i would just never even try a sign like
50:33that it's so big like macaroni honestly tom you ready for your centerpiece can i get a bit of help
50:40i'll carry a brick if i give you a brick
50:45you're right i might get there
50:55well i have to say it looks absolutely astonishing it's so dramatic i think it really looks like a
51:02swarm of bees coming around what do you think i'm going to be a little bit more critical if it was
51:06chocolate week i'd accept it i i can't accept that when it's a macaron challenge the macarons look
51:12fairly flat the paintings rudimentary but the main thing i'm looking at is that and this
51:19it's very tom i understand that you should have made that smaller and then covered all of it
51:23it's two flavors we have mango and white chocolate ganache in one and then we have a dark chocolate
51:29salted ganache with a sour cherry i get the chocolate and the cherry a bit longer in the oven
51:37too soft very good strong mango beautiful flavor again they're very pleasant but again it needed
51:44longer than any of them thank you tom
51:55i feel chopped down like a tree
51:57it's so lame i can't wait from crying oh i just worked so hard this week on that
52:12i feel like the judges were quite pernickety today like any element that wasn't
52:16perfect they really picked apart jasmine got a piece of criticism never heard it before
52:22do you know what i really don't know where i stand but i'm so proud that i've pulled it
52:27back to a place where i'm just not quite sure with the other two lads i think there's a possibility
52:34any one of us could go home it's like a show stopper did anyone blow you away no oh that's a shout
52:48of course i think we can talk about jasmine you can take hair out the equation she's through what's
52:53more important is which two are going through to the final with jasmine this is where it gets a little
52:58bit sticky i really didn't think the design of aaron's was particularly good but you've actually
53:04said that you liked it no they tasted good tom hasn't been doing well for a few weeks we saved
53:09him last week do you think we could save him again what he did was a chocolate sculpture but
53:14it's not a chocolate challenge toby was doing the worst when we came into the showstopper however
53:19his chocolate macarons were delicious i like the shell for the lemon but i didn't like the flavor
53:26obviously next week is the final you've got a really big decision to make all i can say is
53:32good luck guys it's really impossible this we could ask for a volunteer to go home
53:46well done bakers i've got the great job this week of announcing the star baker and this week's
54:00star baker has already won the star baker four times this is your fifth star baker jasmine that is a
54:10joint record isn't it paul with just one other person well done you're free to the final sadly
54:17i've got the job of announcing who is going to be leaving today but before i do that i've got to say
54:22this has probably been the toughest decision across the whole of the series so far but
54:29the person who's going to be leaving the bake-off tent today is toby
54:41well done mate well done thanks thanks i'm so sorry no no worries no worries thank you
54:57well it's tough to come back from serving a puddle of moosloon in there
55:04and i had a good comeback today the fact that i made it a tough decision today i think was was great
55:09we looked back on it when we were looking back at it and all of a sudden i remember jorge one
55:13basier and i went yeah yeah it's pretty memorable wasn't it
55:24oh it's the good bits that i find hard to talk about
55:29the best thing about being in the tent it's definitely people
55:32the handshake was good the star baker was good but yeah people's definitely the best bit
55:40so sorry man i'm good good did so well it took a while for pure and i to discuss everything it
55:46goes to show how tight things are on bake-off it came down to that one mistake on the juan boisier
55:51and that unfortunately was a downfall to toby i think toby in a way was our least confident
55:58baker when we started he has learned so much he's a really talented baker thank you so much obviously like
56:07i know it's coming it just sucks and yeah it sucks that toby's gone it's just sad that i didn't
56:15get to do the final with him
56:16getting a spot in the final yeah i just i feel so blessed i'm just i'm glad i really persevered
56:26i'm glad i didn't give up can we have one more polaroid do you want me to do it have you all
56:30to be able to get here and have the opportunity to try and win that's what i'm here for toby said
56:36this really sweet and sad thing in there where he was like you just think it's never going to end
56:40oh i'm so lucky that it gets to go on
56:50it's just baking
56:54next time what a final it has been this feels completely impossible don't have ever worked
57:10this fast in my whole life very very quickly the winner
57:13of the great british bake-off it's going to be so tight is wait oh my god oh my god
57:26there's an issue somewhere are you a star baker in the making if you'd like to apply for the next
57:31series of bake-off visit channel4.com forward slash take part
57:50so
58:01you
Recommended
57:53
|
Up next
57:44
57:07
58:18
58:09
1:07:15
58:11
1:08:08
1:07:16
2:25:30
2:13:52
1:08:55
41:27
44:16
46:33
29:45
2:25:29
2:13:53
1:25:45
Be the first to comment