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00:00Jasmine was on a roll over all three challenges and landed a third star Baker crown.
00:06It's a hat-trick. Jasmine!
00:09Aaron's plans might have fallen apart. It's broken. But...
00:15It was Natalia's baking swan song. Natalia.
00:19In the tent. I love you guys. You're so nice.
00:24This time we go a bake-off first. One and two and three.
00:28Morang week. This is the most stress I've been in my life.
00:31Challenging the bakers with the stickiest of signatures. Yuck.
00:35Squeaky bum time for a minute. A technical that splits the pack.
00:38Could everyone leave the tent except for Ian?
00:40And a staggering showstopper. Oh, God, I feel sick.
00:44Who can keep their cool?
00:46Oh, my God, that looks good.
00:48And who will suffer in the temperature of the tent?
00:51I'm screaming inside. Can't you hear it? Like, help me!
00:58First ever Morang week.
01:01Yeah.
01:02What goes?
01:03Ooh, ooh, ah, crack. Ooh, ooh, ah, crack.
01:04No idea.
01:05A morang-a-tang.
01:06So happy to be here.
01:07I would love this week to be the week of consistency, but Morang is a friend to nobody.
01:19It's the one thing where if it's not completely perfect, it's completely wrong.
01:22One of the amazing things about this competition is that each week you have a completely new slate.
01:25Whatever's gone before, you just have to, like, bring your best game again.
01:28A little bit of delirium can be good in the tent because you just keep moving and you don't overthink things.
01:31I think a lot of people's practices haven't gone well, mine included.
01:33My kitchen was something else. It was meringue everywhere.
01:35It was meringue everywhere.
01:36It was meringue everywhere.
01:37It was meringue everywhere.
01:38It was meringue everywhere.
01:39It was meringue everywhere.
01:40It was meringue everywhere.
01:41So happy to be here.
01:42It's so happy to be here.
01:43I would love this week to be the week of consistency,
01:45but Morang is a friend to nobody.
01:47It's the one thing where if it's not completely perfect, it's completely wrong.
01:50It hasn't gone well, mine included.
01:52My kitchen was something else.
01:54It was meringue everywhere.
01:55So I've been covered in it.
01:56Dogs are covered in it.
01:58They're like, ooh.
01:59It's been a sticky week.
02:03Hello, bakers.
02:04Welcome back to the tent.
02:05I've got some very exciting news for you.
02:07It's the first ever meringue week.
02:09I was going to say that.
02:11I'm sorry.
02:11I got a little bit excited.
02:13Due to public demand and demand from Paul Hollywood,
02:17we're dedicating a whole week to that sweet, eggy goodness
02:21some people call Meringue.
02:23It looks like clouds, tastes like heaven.
02:26Now, for your signature challenge today,
02:28the judges would love you to make 12 mini meringue pies.
02:32Your pies should be made with a buttery shortcrust pastry
02:36with a tasty filling and an exquisite meringue topping.
02:41You have two hours.
02:42On your marks.
02:43Get set.
02:44Bake.
02:47What am I doing?
02:48What am I doing?
02:49A bit stressed about the time.
02:50It's only two hours today, which is so annoying.
02:52The signature challenge our bakers have to face
02:54are 12 meringue pies.
02:56The meringue topping is the critical thing.
02:58So the bakers can choose whichever meringue they wish.
03:01Obviously, you've got Swiss, you have Italian,
03:03and then you have French.
03:04I just want a really stable, stiff one today.
03:06For me, the perfect meringue pie has really crisp history.
03:11We want that snap, the crack,
03:13and the beautiful butteriness to come through.
03:15It's sort of my go-to sweet shortcrust pastry recipe,
03:18and it doesn't normally let me down.
03:20They can put anything they like in the filling.
03:22So the obvious thing would be some kind of fruit curd,
03:24but they could put frangipan in there.
03:27They could put a set custard in there.
03:29You don't want it to be too gluey.
03:31It needs to be firm so that there's a contrast with the soft meringue.
03:36They're the kind of thing that if I can execute well today,
03:39they do start to look on the professional side of baking.
03:41We've got six amazing bakers,
03:43and we want them to show off what they can do,
03:45and this is the classic way of doing it.
03:46It's a tiny little thing, but it's very difficult to do.
03:51Morning, Jasmine.
03:52Morning.
03:53Hello, Jasmine.
03:54Tell us all about your meringue pie, triple star baker.
03:57Have you had a handshake as well?
04:00Yeah.
04:01Wow.
04:02You've smashed all the record books.
04:03You should leave now, really.
04:04Quit while you're ahead.
04:05Get out, Jasmine.
04:06So I'm going to be making passion fruit and raspberry meringue tarts.
04:10Perfect.
04:11Jasmine's hoping a tangy passion fruit curd and fresh raspberries
04:15in a sweet shortcrust pastry case topped with Swiss meringue
04:18might win her another accolade.
04:20Give her a handshake now.
04:22Get it out of the way with...
04:23No, she's never going to get another handshake,
04:24and she's never going to get another star baker.
04:26My money's on Jasmine.
04:28Thank you, Jasmine.
04:31But there's stiff competition when it comes to citrus curd.
04:34I'm making a lemon and raspberry tart with a meringue topping.
04:38I've practised it quite a bit.
04:40There's been lemon tarts flying everywhere.
04:42Adorned with raspberries and edible flowers,
04:44Leslie's Italian meringue will top a sweet shortcrust case
04:47filled with a raspberry gel and a classic lemon curd.
04:50Custard or curd?
04:52Cooked curd, yeah.
04:53Is it quite nice and sharp, is it?
04:54It is sharp, yeah,
04:55because you've got the raspberry coming through as well.
04:57Good luck, Leslie.
05:00Does anyone want to take over?
05:03To create the most exquisite and tasty pies...
05:05I'm using chestnut flour in my pastry for extra flavour.
05:08A delicious buttery pastry is essential.
05:11So we have a pate sucre for the tartlets.
05:15To avoid it being tough when baked means delicate handling and keeping cool.
05:21It's going straight in the freezer.
05:23Gonna chill out for 15 minutes.
05:25Hello.
05:26Hello.
05:27You're just prancing about.
05:28Harder than it looks what I do.
05:29Who's the hardest to get banter out?
05:31Yeah.
05:32Tobes, when he's in the zone, Aaron, he's all right with banter.
05:35You're always good value.
05:36You're the banter king.
05:37Oh, stop it.
05:38You've got a mullet as well.
05:40That elevates everything.
05:42So I'm just chopping up my apples, ready to stew them in a moment.
05:47All the bakers have opted for fruity fillings.
05:50It's passion fruit curd, so lots of passion fruit.
05:52Choice is designed to cut through meringue's sugary sweetness.
05:56Could I get a bigger sieve?
05:59It's hilarious.
06:03For his filling, software engineer Ian's thoroughly researched bake-off history.
06:08Since season one, anyone that has used rhubarb hasn't gone home.
06:11And this has stayed true for 15 seasons, because they love rhubarb.
06:15Topped with Italian meringue, Ian's pate sucre case will be filled with a baked almond frangipan,
06:20blackberries and a double dose of lucky rhubarb, with a smooth compote and decorative batons.
06:26You're not doing rhubarb, are you?
06:28Yeah.
06:29What kind of tent is this?
06:30Do you not like rhubarb?
06:31No.
06:32Do I have, like, a little...?
06:33Absolutely not.
06:34Well, do you want me to vomit over your bake?
06:36I'll be a first.
06:38Ian's not the only one opting for my least favourite filling.
06:41That is five parts rhubarb to one part strawberry.
06:44I would say this whole tart to me is like a balance between sour and sweet.
06:49Tom's tangy rhubarb and strawberry curd will be in a short cross pastry case.
06:53Topped with stem ginger Swiss meringue, he'll blowtorch rather than bake.
06:57I don't like torched meringue. I think it's too sticky.
07:00Yes.
07:01You're adding this stem ginger, the ginger itself, the liquid.
07:04So I make the Swiss meringue and I'll add four tablespoons of that syrup.
07:08I just find it cuts through the sweetness a little bit.
07:10It'll be fascinating to see how that stem ginger comes through.
07:12I will try and make it definitely come through.
07:16It's looking good.
07:17I just want to cover it with clean film and put it in the fridge now.
07:20This is my blackcurrant compost, which is going to go underneath the blackcurrant filling.
07:24Aaron's pairing blackcurrants with a chestnut filling.
07:27It looks vile.
07:29For his take on a French classic.
07:31So I had a Mont Blanc tart in Paris.
07:33I do like the Mont Blanc. I think Mont Blanc's such a gorgeous thing.
07:36And it had some, like, blackcurrants in it and I felt it wasn't fruity enough.
07:40So essentially I've done the same thing, just inverted the chestnut cream for the blackcurrants.
07:44Aaron's almost Mont Blanc pies will have a short crust pastry case,
07:48toasted yuzu and blackcurrant meringue, a blackcurrant compote and crema,
07:53along with the Bates traditional chestnut cream filling.
07:56I'm very suspicious. I mean, I think chestnuts are lovely.
07:59It'll be interesting.
08:00Well, I hope you like it.
08:01I hope I like it.
08:02You're inventing something new.
08:04They fear change, don't worry about it.
08:06Yeah, it's very alarming.
08:08The smell on that is just perfect.
08:10Toby's also taking a risk.
08:12So I'm making mini meringue apple pies with candied walnuts.
08:18With an inventive illusion bake.
08:20It's all going so well. When's it going to start going wrong?
08:24His short crust pies will contain apple, walnut and vanilla custard.
08:28They'll be topped with a lattice of piped meringue that gives the illusion of a woven pastry lid.
08:33It is meant to be meringue tart.
08:35Yes.
08:36Is there enough meringue?
08:37I'm going to dome the top of it as well so it looks like a very full apple pie.
08:41How very Halloween.
08:42Look forward to it.
08:43Good, good.
08:44Thank you, Toby.
08:45Halloween.
08:46I feel like that's your favourite holiday of the year.
08:47It's my birthday.
08:50Guys, I've got to do a time call, but there's no Alison.
08:52Ian, quick, come over.
08:54It's your first time call.
08:55Tell them they've got an hour left.
08:57Beggars, you have an R left.
08:59Perfect.
09:00See ya.
09:01We are.
09:02Better than Alison.
09:03The pastry's been in the fridge about 20 minutes.
09:06I'm going to get it out now and fill my tarts.
09:09In those black gloves holding that knife, you look quite sinister.
09:12Yeah, I know.
09:13I feel sinister today.
09:14We've got to move fast.
09:15I'll go then.
09:16Whilst most are blind baking.
09:18So I'm going to do 15 minutes on the blind bake and then take the beads out.
09:22Ian's the exception.
09:24I'm doing a baked filling in mine.
09:26It's very traditional from Japan.
09:28They're going to need to be in the oven for 20 minutes.
09:31I'm like so nervous about those tarts.
09:33Let's see.
09:34Go on in.
09:35Come on.
09:36Let's get your merengue on.
09:43So let's merengue.
09:44One and two and three.
09:46Join me.
09:47No chance.
09:48Let's merengue together.
09:49Come on, Toby.
09:50Join me.
09:51I'm so sorry to this point, but it's absolutely not happening.
09:54Join me.
09:55How do I merengue?
09:56Bum, bum, bum, bum, bum, bum.
09:57Join me.
09:58Bum, bum, bum, bum, bum, bum, bum.
09:59I knew you'd join.
10:00Bum, bum, bum, bum, bum, bum.
10:01Bum, bum, bum, bum, bum.
10:02I knew Aaron would do it.
10:07I just need to make my merengue.
10:09Rejecting the merengue in favour of meringue, the baker starts on the critical sweet eggy topping.
10:15Sugar's for the merengue and you get the one of your tin.
10:18They can make any style of meringue they choose.
10:20I didn't know there were different types of meringues until about five days ago.
10:25Jasmine and Tom are making Swiss, heating egg whites and sugar before whisking the whole mix.
10:30It's like rubbing your tummy and patting your head.
10:33The other bakers have opted for Italian.
10:35Which is essentially making a sugar syrup and then pouring that into your egg whites.
10:40116.5, perfect.
10:42Adding anything extra to either.
10:44It's brown because it's supposed to look like pastry.
10:47So I've dyed it.
10:48It's a delicate balance as too much liquid can destabilise the mix.
10:52Now add the flavours in.
10:54Four tablespoons of the stem ginger.
10:56Oh yeah.
10:57That's the stuff.
10:58Bakers, you've got half an hour left.
11:03The edges are cooked.
11:08The base is not completely cooked.
11:10So this is going to be a very stressful, delicate operation I think.
11:13Less taste, more food.
11:17It's going back in.
11:19I'm just going to do five and then check it because I need to get this.
11:23Show on the road.
11:24Now we wait.
11:25Do you rather be a raspberry or a blackberry?
11:27Raspberry.
11:28Name a fruit and I'll do an impression of it.
11:29Okay, okay, okay, okay.
11:30Blueberry.
11:31Mango.
11:32Mango.
11:33Oh, that's a bad one.
11:34Mango.
11:35Mango is hard actually.
11:36Well, I love that.
11:41Okay.
11:42With the judges expecting deliciously crisp pie cases.
11:45You're baking.
11:46The bakers must time the exact moment to take them out.
11:49I think they're okay, these ones.
11:51Too soon and they risk their bakes being pale and soggy.
11:54I think I've done like two minutes longer.
11:56I'm liking this peach today.
11:58I could see a meringue in this colour.
12:00Has anyone in your family tried this?
12:02No.
12:03So Paul and Prue will be the first people to try your meringue.
12:06It's very rogue.
12:08Oops.
12:09These need to come out of the oven.
12:13I think they look right actually.
12:14Puppy with that.
12:15They look pretty good.
12:16But the real test now is going to be if these come out of the walls.
12:19Come on, come on, come on.
12:21Pastry's done.
12:22Okay.
12:23Right, they just need to chill for two seconds longer.
12:25I think I'm going okay.
12:26I think I've got like 20 minutes maybe.
12:28Bakers, you have 15 minutes.
12:31Whoa.
12:32Right, I am literally like to the wire now.
12:34I'm going to start assembling.
12:35I've got a lot to do.
12:37Oh my God, my hands.
12:39So it's going to be raspberry, then the curd.
12:41Now we're getting rhubarb on.
12:43Big spoon, big spoon.
12:44Look at you go.
12:45You can wield a piping bag.
12:46I don't feel the piping bag, no.
12:47Maybe it's taking too long to do this.
12:49This is chaos.
12:50But it's going to get covered in my eyes.
12:51This is the most precise thing I have ever done in my life.
12:52I won't believe that.
12:53This is just about the height of my artistic talent, I think.
12:54Whoa.
12:55I forgot to put the walnuts in.
12:56How did I forget that?
12:57What a silly boy.
12:58I'm just going to try pressing a few in.
12:59Just try icing over the top.
13:00Bakers, you've got five minutes left.
13:02Gosh, gosh, gosh.
13:03Gosh, gosh.
13:04Blow torch that meringue.
13:05Cruise Hitcher doesn't like a lot of char.
13:06I'm just going to go light.
13:07I want a bit of caramelization, but I don't want it to be burned.
13:09Oh, wow, these are crazy.
13:10I'm going to put the walnuts in.
13:11Oh, I'm going to put the walnuts in.
13:12I'm going to put the walnuts in.
13:13Oh, how did I forget that?
13:14What a silly boy.
13:15I'm just going to try pressing a few in.
13:16Just try icing over the top.
13:17Bakers, you've got five minutes left.
13:18Gosh, gosh, gosh.
13:19Blow torch that meringue.
13:20Crews hitching doesn't like a lot of char.
13:23I'm just going to go light.
13:28I want a bit of caramelization, but I don't want it to be burned.
13:31Oh, wow, these are great.
13:33Bakers, you have one minute left.
13:35One minute.
13:36That is stressful.
13:38These are lemon fabina from my garden.
13:41Okay.
13:47Bakers, your time is up.
13:50Please step away from your meringue pies.
13:53Mmm.
13:54Oh.
13:55Did you see Toby?
13:56Yeah.
13:57Ah.
13:58You liked.
13:59Mum time.
14:00I forgot the walnuts.
14:01Screeky bum time for a minute.
14:02The one thing that didn't fully go to plan there is that that meringue does look a little
14:06bit thinner and stickier.
14:07Oh, my Lord.
14:08These are beautiful.
14:09I don't know if I've cooked mine enough.
14:20The Bakers mini meringue pies now face the judgment of Paul and Prue.
14:24Hello, Tom.
14:25Hello.
14:26They are as neat as a pin.
14:27I'd like to see a little bit more of a flash of colour to the meringue.
14:29I feel like I heard Prue say she doesn't like toasted meringue.
14:30What I don't like is unbaked meringue.
14:31Yuck.
14:32Oh, yeah.
14:33That's what I mean.
14:34It's a meringue challenge, Prue.
14:35You've got to have some meringue.
14:36All right, all right, all right.
14:37All right, all right.
14:38All right.
14:39All right.
14:40So this is a rhubarb and strawberry meringue tart with a stem ginger Swiss meringue on the
14:43top.
14:44You know, that meringue has a really lovely flavour.
14:45It's still disgusting texture.
14:46All right, all right, all right.
14:47The tart that comes from the base is nice.
15:18The pastry looks a little pale to me.
15:20So we've got a sweet short cross pastry with a raspberry gel, and then we've got a lemon
15:28filling and a Italian meringue.
15:31The lemon curd is absolutely delicious, but it is too thick.
15:35It's just too gloopy, that.
15:36Yeah.
15:37It's too gluey.
15:38Okay.
15:39The meringue's lovely.
15:40Set well.
15:41Cuts well.
15:42Yeah.
15:43I think the flavour combinations of all three, it balances it with the sharpness from the
15:44lemon curd.
15:45It's just, for me, your pastry's overworked.
15:46Okay.
15:47I think it needs a little bit longer in the oven as well.
15:48Yeah.
15:49Yeah.
15:50Yeah, I like these.
15:55Don't they look beautiful?
15:57Nice and crisp pastry.
16:00Holding nicely.
16:01So my meringue pies have some fresh raspberries in them, and then a passion fruit curd, and
16:06then a Swiss meringue on top.
16:07Mmm.
16:08Absolutely perfect.
16:10Crisp pastry, really strong passion fruit, a little bit of raspberry, and creamy meringue.
16:16It's really good.
16:17Pastry's well baked.
16:18The passion fruit comes through really nice.
16:20It's nice and sharp, balancing with the raspberries, and then the sweetness on top.
16:23So, well done.
16:25It's not going to happen.
16:26I'll do it all with my left hand.
16:30It's like a half.
16:32That's like half.
16:33That's the real one.
16:35Well done.
16:45Well, they certainly look interesting.
16:47They're not all identical.
16:48Your blowtorch is all over the place.
16:50You've got parts here which just aren't touched at all.
16:52Okay.
16:53You have blackcurrant compote, a blackcurrant filling, some chestnut cream, and then it
16:58lightly flavoured you zoom around.
16:59That's beautiful.
17:00And the reason is the tartness against the sweetness and your pastry is fantastic.
17:04I would have liked a bit more of the chestnut, but the combination is lovely.
17:08If I saw them in a pastry shop, I would want to buy one.
17:10Well done, Aaron.
17:11Thank you very much.
17:12I love the look of them.
17:19These are rhubarb and blackberry tarts with a frangipan, rhubarb compote, vanilla Italian
17:25meringue, and rhubarb batons.
17:27You know, Ian, it's very complicated, but it's absolutely beautiful.
17:30Everything goes together really well.
17:32It's lovely.
17:34I like the tartness that's coming from that with the frangipan.
17:36It's baked beautifully.
17:37I do get the tartness from the rhubarb, but not necessarily the flavour.
17:40Overall, I think it's a decent bake.
17:42Very good.
17:43Well done.
17:50They look absolutely lovely.
17:52Such a clever idea to make them look like little apple pies with the meringue.
17:57So, it's a sweet short crust, then there's a custard in the base, stewed apples, candy
18:02walnuts, and meringue.
18:04Mmm.
18:05It's lovely and sharp, and the pastry is just delicious.
18:08And I like the meringue.
18:10Wow.
18:15The reason why I like it is because the tartness and the apple, the texture inside there as well.
18:21We know that's meringue, but actually, it's not overly sweet.
18:23It's delicious, and I've never seen that before.
18:26Well-deserved handshake.
18:27It's lovely.
18:28Wow.
18:29That couldn't have gone any better.
18:31I don't think they actually gave me any critique at all.
18:34I don't know how I feel about the left-handed handshake situation.
18:37I don't know what it means.
18:38The mood in my camp is disappointment after that one, because this is meringue week, and
18:42that meringue was the worst I've ever made.
18:44A bit disappointed that the textures were wrong, and the pastry was a little bit under,
18:48but I sort of knew that.
18:49The bakers were able to prepare for their signature bake, but the technical challenge will be a meringue-based mystery.
19:01Hello, bakers.
19:02Welcome back to the tent.
19:03It's time for your technical challenge.
19:06And today, your technical challenge has been set for you by the king of meringue, Paul Hollywood.
19:11Now, Paul, we know you're a font of meringue-based knowledge.
19:14Have you got any advice for our bakers?
19:16You get one shot at this.
19:18You make a mistake on that, that's it.
19:20Okay, as ever, our technical challenge will be judged blind, so we're going to have to ask the king and queen of meringue to exit the tent.
19:28Hurry up, guys.
19:29We've got some exciting news for our bakers.
19:32Guys, for your technical challenge, we're about to unleash on you a staggered start time and a staggered finish time.
19:40Check this out.
19:41Could everyone leave the tent except for Ian?
19:44Why?
19:45Oh, my goodness gracious.
19:47The red balls of fire.
19:50Ian, the judges would love you to make four perfectly risen souffles.
19:55Your souffles need to be made with a raspberry Italian meringue base served alongside a leaf-shaped tuile.
20:04You've got one hour.
20:05On your marks.
20:06Get set.
20:07Bake!
20:08Good luck, Ian.
20:10Thank you, guys.
20:11Make eight curved leaf-shaped tuiles.
20:14I'll put the sugar and butter together and I'll put in the egg white and then I'll put it in the flour.
20:19Easy.
20:22Whoa, that looks like a raspberry souffle.
20:24Before we talk about it, you need to tuck in while it's at its full height.
20:28Tell me what you think.
20:29Well, it looks wonderful.
20:31Wow.
20:32Look.
20:33That is beautiful.
20:34It is an Italian meringue method.
20:36What they've got to do is make a puree with the raspberries.
20:38Once they've done that, then they need to make almost a sticky jam.
20:42Meanwhile, you also have your egg whites.
20:44Whisk into soft peak.
20:46If they take it to stiff peak, it's going to be quite lumpy and quite rough.
20:51Now, you're baking this for about 20 minutes.
20:53If they don't get their timings right and they run out of baked time, the chances are it's not going to have the full height.
20:57The baker's got an hour for this challenge and we're staggering their start.
21:00We can taste them fresh from the oven.
21:02Start off with the tuiles to get that out of the way.
21:04They have rolling pins, so when it comes out, the tuiles can be lifted and placed over and it gently folds.
21:09This seems so simple, but there are a hundred things that could go wrong.
21:15This is evil.
21:16Why am I here by myself?
21:17You're the first man on the moon.
21:18And do I get any special treatment because of this?
21:20I'm going to wash your hair later.
21:22That would genuinely be a dream.
21:24When's everyone else coming in?
21:25Hello.
21:26Hello.
21:27Hello.
21:28Hi.
21:29This is so fun, Toby.
21:30You're going to really enjoy this.
21:31Toby, the judges would love you to make four perfectly risen souffles.
21:36Your souffles should be made from a raspberry Italian meringue base and served alongside a leaf-shaped tuile.
21:47You've got one hour.
21:48On your marks.
21:49Get set.
21:50Bake.
21:53Oh, my goodness me.
21:54I have never made a souffle.
21:56At least we have a recipe.
21:57I wouldn't say full, but it's a recipe.
22:00I'm just going to have to wing it.
22:01It says curved.
22:02I don't know if that means these are just curved leaves or if I have to curve them myself.
22:07Oh, I feel like I need to move faster.
22:09Come on then, Leslie.
22:10Les, you're going to smash this one.
22:12Okay, Leslie.
22:13The judges would love you to make four perfectly risen souffles.
22:18On your marks.
22:19Get set.
22:20Bake.
22:22I'm really trying hard not to be stressed because I think when you're stressed you start panicking.
22:26Is this good for smearing?
22:28I think that's a good schmearer.
22:30I'm not a massive fan of souffle.
22:32I like food with substance.
22:34What's your favourite dessert?
22:35Aquapie, ice cream, custard and then clotted cream on top of that.
22:40Ice cream, custard and clotted cream.
22:42Yeah.
22:43Go big or go home.
22:47I'm literally going to put that in for a couple of minutes.
22:50As soon as they're golden brown, I'll take them out.
22:53Come on, Aaron.
22:54On your marks.
22:55Get set.
22:56Bake.
22:58I have actually made two players before.
23:00I have never made a twill before.
23:05Jasmine.
23:06On your marks.
23:07Get set.
23:08Bake.
23:09I find the custard starts really unnerving.
23:12It's the waiting.
23:13I just don't like it.
23:14What a weird challenge.
23:17Can you be having a good little look?
23:19Tom.
23:20On your marks.
23:21Get set.
23:22Bake.
23:23First impressions.
23:24Souffle.
23:25Never made one.
23:26Honestly, a bit confused.
23:27Baking twills is a fine art.
23:28They look like twills.
23:29They're definitely not the neatest ones.
23:30Go under.
23:31They'll be soggy and unpleasant to eat.
23:32Some of them are a bit pale, but they are what they are.
23:33But if overbaked, they'll snap when curled.
23:34Oh.
23:35A bit brown.
23:36And I don't think they're going to curve very well.
23:37No.
23:38I cooked them for too long.
23:39So I'm just going to go again.
23:40So next step is make a smooth raspberry puree using 25 grams of the caster sugar.
23:41While other bakers move on.
23:42I just blitzed the raspberries with sugar and now I'm just sieving the seeds.
23:43Lesley's spending time baking new twills.
23:44But if overbaked, they'll snap when curled.
23:46Oh.
23:47A bit brown.
23:48And I don't think they're going to curve very well.
23:51No.
23:52I cooked them for too long.
23:54So I'm just going to go again.
23:57So next step is make a smooth raspberry puree using 25 grams of the caster sugar.
24:03While other bakers move on.
24:05I just blitzed the raspberries with sugar and now I'm just sieving the seeds.
24:09Lesley's spending time baking new twills.
24:12Second time lucky.
24:14I'm screaming inside.
24:16Can't you hear it?
24:17Like, help me!
24:18I have to make an Italian meringue souffle base with the remaining sugar and the raspberry puree.
24:23I am going to add some sugar to this and then bring it to a syrup.
24:27200 grams remaining from the 225 grams of caster sugar.
24:30With the remaining sugar, so how much remaining sugar do we have?
24:33430 grams.
24:35That's a lot of sugar.
24:36So I need to get that up the temp.
24:38Your face when I said souffle.
24:40I mean, what a picture.
24:42Never made one.
24:43I moved into this flat once, right, and I became obsessed with it.
24:46I bought all the ramekins and everything.
24:48And I am like a professional souffle maker.
24:50Do you want to make these for me?
24:51No, I don't know about this one though.
24:53I don't know about this one.
24:54Oh perfect, that's really helpful.
24:55So I'm just starting to separate my eggs.
24:59This is for the Italian meringue.
25:01To cook the egg whites properly, the syrup has to be 116 degrees.
25:05I need it to get to 120 degrees Celsius.
25:08In fact, to perfect this recipe, the syrup should reach 114 degrees.
25:12This needs to get a couple degrees higher.
25:14This is at 111.
25:16Yeah, do you know all that stuff?
25:18120, okay.
25:19While to achieve the airy texture the judges expect.
25:22Bloody hell, this is stressful.
25:24The meringue should be whisked to soft peaks and no further.
25:27Like medium, medium peaks, right?
25:30Or when baked, the souffles risk being lumpy and curdled.
25:33I'm sort of aiming for stiff peaks.
25:36That's stiff peaks now already.
25:38Not sure what it's meant to be, but it's stiff as now.
25:40Right, I'm just filling these.
25:42I have no idea how high they're meant to be.
25:44This is the most stress I've been in my life.
25:46Whenever I've seen souffle, it's always got like perfectly level edges.
25:51I feel like it should be perfect.
25:53Let's see.
25:56The delicate dish requires up to 20 minutes baking.
25:59Right, so let's set a timer for 10 minutes.
26:02Well, I'll bake them for as long as I've got.
26:04Going too late, the bakers run the risk of serving the judges a raw mixture.
26:09Hopefully they'll be done in time.
26:12Yeah, I'm going in.
26:13I'm going to leave them in to the very last minute.
26:15So now we wait.
26:20Ian, you have 10 minutes left.
26:22I mean, they look like souffles, but I don't know how long I'm meant to bake them for.
26:26Stressful.
26:28Do you like souffles?
26:29I love eating souffles.
26:30It's all about the rise, isn't it?
26:31It's all about the rise.
26:32If they don't rise, it's game over, isn't it?
26:35They've risen so much.
26:37I mean, these are big boys.
26:39Oh, my God.
26:40They are insanely tall.
26:44They're not going to be dumb.
26:46They're going to be raw.
26:48Oh, my God.
26:50I feel like I need to take them out.
26:5215 minutes feels right.
26:53Oh, my God.
26:54Wow.
26:55Ian, those are taller than you.
26:58Baker number one, I'm coming to get your bake right now.
27:02As always...
27:03It's great.
27:04...the technical bait will be judged blind.
27:07Madame.
27:09Monsieur.
27:10The height's quite good.
27:11It's got decent height.
27:12Yeah, yeah.
27:16That's very, very sweet.
27:17Too sweet and not enough rose.
27:19I think they made a mistake somewhere, yeah.
27:21It's a very good texture for souffles.
27:23Very fluffy, like a cloud.
27:24The twirls look great.
27:25It's a nice colour, that, actually.
27:27That interpretation's fine for me.
27:29I agree.
27:31They're coming out.
27:32Number two, I'm coming to get your bake.
27:34They're really tall, but they do look like they're coming down a tiny bit now.
27:42Enjoy.
27:43The twirls baked well.
27:44Yeah.
27:45That souffle is quite flat, not as high as it should be.
27:47They should be higher than that.
27:48I think they're taking me meringue to the wrong stage.
27:52They need to take it to soft beat, not stiff beat, because it makes it lumpy.
27:56The raspy levels are good, but it's just too flat.
28:01Yep.
28:03They're going to be raw.
28:04Oh, I've got it.
28:05Never mind.
28:06Baker number three, I'm coming to get your bake.
28:10Be really gentle with them as well.
28:12Oh, my goodness.
28:13Oh, dear.
28:14Might want to just put it straight in the bin.
28:18Well, look, it's like liquid.
28:20Yeah.
28:21It's not baked long enough.
28:22Yeah.
28:24It's over whipped, so that the white would not incorporate properly.
28:29And the twirls are thick as hell.
28:31They're all different colours.
28:32Yeah, those aren't good.
28:35Baker number four, I'm coming to get you.
28:44So your car did decline, but don't worry.
28:46I'll sort that out.
28:47Thank you very much.
28:48It's got a bit of height to this.
28:50Not as much as it should be, though.
28:54It's not quite as set as I expected it to be.
28:56No, it's a little bit wet in the middle, which is why it's sunk a bit.
29:00Flavour-wise, it's okay.
29:01But it's quite lumpy, and these wheels are too thick.
29:05Baker number five, I'm coming for your bake.
29:08I can see from here that the biscuits are all different shapes.
29:14But actually, they taste amazing.
29:15The colour's amazing, too.
29:17They're decent.
29:18The twirls are good.
29:19These do not look good at all.
29:21Look how soft that is.
29:22Yeah, it's liquid.
29:23Actually tastes good.
29:24Mmm.
29:25The flavour's everything going for it.
29:27Baking number six, I'm coming to get your bake.
29:30They're dropping already.
29:32Thank you so much.
29:34This is your last dish.
29:36Enjoy.
29:38The problem with this is, obviously, the height.
29:41It looks quite rough.
29:44It's too sweet.
29:45They're not properly risen.
29:47No, it's not.
29:48It's dropping really quick, isn't it, as well?
29:50These are underbaked, but it's not very good.
29:52It's grainy, actually.
29:54Pale, flat.
29:55I can't see what's going for it.
29:57It was so brutal.
30:01The judges will now rank the souffles from worst to first.
30:05In sixth place, we have this one, Leslie.
30:08It was underbaked.
30:09Yeah.
30:10In fifth spot, we have this one.
30:12Tom, I did think it was slightly underbaked.
30:14You didn't get much height to it, either.
30:16Jasmine is fourth, and Toby is third.
30:19And in second place, we have this one.
30:22It's mine.
30:23Aaron.
30:24Nicely set and quite well-risen.
30:26Pretty good job.
30:27Which means, in first place, we have this one.
30:32You had the hardest spot, so well done.
30:34Yeah, that is well done.
30:35Yeah, that is well done.
30:36The raspberry flavor was there, but it was balanced by the sugar.
30:38However, what I did like was the twills and the height that you got.
30:41How do I get first?
30:43I'll take it, yeah.
30:45You put 230 grams too much sugar in.
30:49What?
30:50I thought it said you use the remaining sugar.
30:51I'd say confidence is low going into tomorrow.
30:54If I'm going to be here next week, I need to bring a superstar game.
30:59That wasn't great.
31:00I don't think I'll make another souffle.
31:03No.
31:04Here we go.
31:09The first ever meringue week. Have you enjoyed it?
31:14Yeah, I loved it. I like meringue week.
31:16You like anything sweet.
31:17What about Toby's apple pie?
31:19I think he did a good job.
31:20I thought it was pastry on top.
31:21He deserved the handshake though, didn't he?
31:23And why did Jasmine get a left-handed handshake?
31:25It wasn't quite as good as Toby's.
31:27So a left-handed one is not as good.
31:29You just make it up as you go along.
31:31I do, yeah.
31:32But Jasmine deserved it.
31:33And weirdly, on the other side of the fence, we had Leslie and the souffle.
31:36It was just too soft and flat.
31:38She's in big trouble.
31:39Tom's in trouble on his signature.
31:40I was a bit concerned about the meringue.
31:42It was too gloopy.
31:43That's a perfect example of what I don't like about torched meringue.
31:47Let's talk about Ian.
31:48Because Ian did quite well in the technical, didn't he?
31:51He won.
31:52He did?
31:53I'd describe that as quite well.
31:55Ian's was really, really sweet.
31:58He got away with it because of the rigidity of the meringue itself.
32:01But I think overall, Toby's done well.
32:03And I think Aaron's up there as well.
32:05And Jasmine.
32:06We are getting to the creme de la creme of bakers now though, aren't we?
32:09Quarterfinals next week.
32:10And I think at that point, we are beginning to sort of hone down on who's going to be in the final.
32:15It's week seven.
32:16I hope so.
32:17Unless you've been asleep for the whole time.
32:26Welcome back to the Tent Bakers.
32:28I hope you're all still enjoying those meringue wheat vibes.
32:31Bum, bum, bum, bum, bum.
32:32Hey!
32:33Those vibes aren't over, kids, because it's time for your meringue showstopper challenge.
32:37The judges would love you to create a beautifully decorated Vacheran Glace.
32:43So named because of its resemblance to an alpine cheese, traditionally your Vacheran should consist of an exquisite meringue shell containing yummy ice cream.
32:54So it looks like a cheese tastes like an ice cream.
32:57So much better that way round.
32:58Exactly.
32:59You have four and a half hours.
33:01On your marks.
33:02Get set.
33:03Bike!
33:04I need to get everything started super quick.
33:08It seems like loads of time, but it goes in a flash.
33:11Let's split some eggs.
33:13Today's showstopper challenge is a Vacheran Glace.
33:16A Vacheran is basically a cocoon of meringue over an ice cream.
33:20I've never had a Vacheran in my life.
33:22For my perfect Vacheran, at least a third of it will be meringue, and the other two thirds, sorbet and ice cream.
33:28Those two flavors must go together, and they must go with the meringue.
33:32They've got to get the recipe right.
33:33When you put it in your mouth, the flavor should really pop.
33:36If it isn't right, they're going to be in a world of trouble.
33:38Got that feeling of impending doom.
33:40I'm traumatized from trying this at home and it having no flavor at all.
33:43We expect the meringue to be baked long and slow, and that will create a hard meringue and will be very stable.
33:50If they bake it for less, it might look good, but guarantee this thing will crack and it will fall apart.
33:55I'm not feeling confident about this. I never feel confident with meringue.
33:58With this showstopper, we always want some height to it and be a bit extravagant and extraordinary.
34:03You want to see something that's hugely elaborate, decorative.
34:06Most of all, I wanted to have classic flavors, good meringue and beautiful ice cream.
34:13If the bakers do this correctly, this will be unbelievable.
34:19Hi, Tom.
34:20Good morning, Tom.
34:21Hello, how are we doing?
34:22Tell us all about your Vacherang Glace.
34:23Me and my family always love to go mushroom boraging, so today I'm making a set mushroom.
34:29You have the banana sponge, banana ice cream, and you'll have a banana and hazelnut dolce de leche in there.
34:34After underperforming yesterday, Tom's going bananas with a giant mushroom wrapped in Swiss meringue.
34:40His fungi will have a detachable white chocolate and coffee Italian meringue top.
34:45So that you can essentially lift the meringue off in case you don't like a non-baked meringue.
34:50It does sound really good.
34:51OK, good.
34:52Great flavors combinations.
34:53Yeah.
34:54Structurally, is it quite sound?
34:55Maybe.
34:56Let's see how we get on.
34:58Good luck, babes.
34:59Thanks, guys. Have a good one.
35:00In this immense challenge...
35:02There's a lot of meringue today.
35:03Who'd have thought for meringue week?
35:05The bakers can once again make any meringue they choose.
35:08This is a Swiss meringue that I'm making.
35:10I'm literally doing a French meringue.
35:12But to ensure its stability, it's essential they follow their recipe perfectly.
35:17I've used 150 grams of pasta sugar and 300 grams of egg white.
35:24I'm going to check the consistency of this.
35:27It doesn't do anything when you turn it upside down.
35:29It kind of does do something.
35:30I'm not going to do that for too long.
35:32I'm not happy with this.
35:34Something not right with it.
35:36I should give it another go.
35:38You got it, Les.
35:39You got it.
35:40Thanks.
35:41To create the show-stopping vacheran glacé the judges expect...
35:44So, I'm going to pipe a scallop shell.
35:47Is it scallop or scallop?
35:48The bakers must conjure up...
35:50Really cool little pipe in the nozzle I have here.
35:52Sort of looks like corrugated metal.
35:54..an elaborately sculpted meringue decoration.
35:57How are you feeling?
35:59Not in control?
36:01I feel, yeah, I feel great.
36:04I detect some sarcasm.
36:06It's all going to go in the oven soon,
36:08but I need to pipe my tree first.
36:10Yeah, these are meant to be fern leaves.
36:12Do they look like a dock leaf?
36:13Maybe.
36:14I should have done pearls in the middle of it.
36:16Morning, Jasmine.
36:17I gather that your vacheran glacé is going to be a seashell.
36:21So, I'm going to do a shell with pistachio ice cream,
36:24stracciatella ice cream and strawberry ice cream.
36:27And your three ice creams, how are you freezing them?
36:30So, I've got these moles, which I'll freeze them in,
36:33so then they'll turn out and be a similar kind of shape.
36:37In addition to a trio of ice creams,
36:39Jasmine's stepping outside her comfort zone
36:41with an Art Deco French meringue seashell
36:43with pistachio praline struts.
36:46Are you confident about today?
36:48No, this is...
36:49Is this going to be your weak link?
36:51This is as we're just going to crack and fall apart.
36:54It's as far as I can get it with the time I've got left.
36:58It's better than the last lot.
37:00Oh, gosh.
37:02I need to make sure that they're going to be structurally sound,
37:04so I'm just filling in little gaps.
37:06But I'm pretty much good to go on these.
37:08OK, I'm going in.
37:10Achieving the perfect meringue...
37:12They're going to be for an hour and a half.
37:13..means baking low and slow.
37:15OK.
37:16I would love it to bake for seven hours,
37:18really slowly, in an aga,
37:19but I don't have that all that time.
37:21I'm colouring my meringue, but I'm just doing it in the bag,
37:24because as it comes out, you get, like, a ruffle.
37:26I need to get my ice creams churning.
37:28Next, the bakers turn to their Vacheran glacés' icy fillings.
37:32So these are the two custard bases.
37:34You're going to have a banana ice cream
37:35and then a cinnamon ice cream.
37:36Making multiple frozen elements...
37:38Oh, yeah. So that's my chocolate custard and beers.
37:41..it's crucial their flavours complement each other perfectly.
37:44So I am making mango sorbet and coconut gelato.
37:48Let's pray to the meringue gods.
37:50Right, let's start churning.
37:52I'm going to pop the basil window curd.
37:55Hopefully the judges will like the flavours.
37:57The sorbet sorbeting.
37:59Leave that to churn until it's done.
38:01Morning, Aaron.
38:02Good morning.
38:03Tell us all about your Vacheran glacés.
38:05Mine's called Kitsune sundae.
38:06A what?
38:07Kitsune sundae.
38:08Right.
38:09It's a Japanese fox spirit.
38:10It's essentially a fox, only with nine tails.
38:12Nine tails.
38:13As opposed to a cat with nine lives.
38:16Beneath an intricate fox figure from Japanese folklore,
38:19Aaron's concealing a key lime and lemongrass sorbet
38:22and a smooth stem ginger ice cream.
38:24I love ice cream.
38:25Are you the sort of person who will watch TV
38:27and go through the whole box?
38:29I'm the type of person who will open a tub,
38:31have four spoons and put it back.
38:32I couldn't live with you, babe.
38:33I'm telling you.
38:34I could make you any flavour ice cream that you want to.
38:36That's true.
38:37I could live with you.
38:38So that's my coffee sorbet in there.
38:40Strong espresso, but I feel like you need that with the dark chocolate
38:44because I want it almost to taste like a mocha.
38:47Morning, Ian.
38:48Good morning.
38:49Tell us about your Vacheran glacés.
38:52I want to cast your minds back about a decade ago.
38:55There was another fella called Ian from Belfast on Bake Off.
38:59His Bake Alaska didn't go too well.
39:01And he served it in a bin.
39:06Back in series five,
39:07one of the most iconic Bake Off moments of all time.
39:12Saw another Ian from Belfast.
39:13No, no, no, no, no.
39:16Consigne his bake to the bin.
39:18Ian, Ian, Ian, you have to present...
39:20Look at how you can present it.
39:22Come judging, his flavours were never tasted.
39:25So where's your sponge?
39:27In there?
39:28Mm-hm.
39:29We could have tested that.
39:30Do you remember this?
39:31I remember.
39:32So seeing as I'm the other Ian from Belfast,
39:34this is going to be a bin with the same flavours
39:37that he did his Bake Alaska with.
39:39Brilliant.
39:40Ian's Italian meringue Vacheran glacés
39:42pays homage to series five Ian's flavours,
39:45with espresso sorbet, dark chocolate ice cream,
39:47sesame praline and vanilla chantilly cream.
39:50So you're finally going to put bin gate to bed?
39:52Yeah.
39:53My sorbet is churning already.
39:55Well, it's good because Ian's didn't really set.
39:57And that was part of the problem.
39:58Good luck, Ian.
39:59With their first frozen filling churned...
40:02Looks like it's set like a dream.
40:04..to get a second made in time,
40:06the bakers can't chill now.
40:08I'm not good at multitasking,
40:10so I generally find this moment in any bake quite difficult.
40:13I'm just going to sift this one more time
40:14because I really want the pistachio ice cream to be smooth.
40:17Wait, you've got to hold this flat.
40:18That's not going to work, is it?
40:20Small, that sift, isn't it?
40:21I'm going to go borrow one from Tom.
40:23OK.
40:24It's not really going through.
40:25Tom's provided.
40:26Holes are too small.
40:27I'm going again.
40:28That's...
40:29Oh!
40:30This has been an absolute fiasco.
40:33I thought you were good.
40:34Now I'm going to make coconut gelato.
40:36Unlike the rest of the bakers,
40:38Toby's not using milk or cream.
40:40Because I was lactose intolerant when I was a kid,
40:42I thought I'm going to try and make this whole thing lactose-free.
40:44His Vacherang Glace celebrates a trip to South America.
40:48One of my really good friends is Colombian.
40:50We went and stayed at his family home,
40:52and in the garden there's this beautiful mango tree.
40:55So every morning we would go out and pick fresh mangoes,
40:58so it's my ode to that.
41:00Beneath the meringue mango tree,
41:02Toby's packing in mango sorbet, macerated mango,
41:05and a coconut ice cream,
41:07along with a coconut caramel whipped cream.
41:09So, my little lactose intolerant friend doing ice cream.
41:13When did you find out you were lactose intolerant?
41:15When I was a baby.
41:16So I grew up on goat's milk.
41:18Goats get bad rap, don't they?
41:19I guess because the devil has the form of a goat.
41:22And the old clippity clappity.
41:24I'm getting turned on.
41:26I know.
41:28Bakers, you're halfway through.
41:30You've got two hours and 15 minutes left.
41:33Oh, don't know whether to up my oven temperature.
41:36This should please you today,
41:38because there's a lot of baked meringue,
41:40so we shouldn't get the whinging that we got yesterday.
41:42Oh, it's still soft.
41:44It should be hard, and it's just not.
41:46It's really weird.
41:48I don't know why it's not.
41:49It's exactly the same as I've done at home.
41:51What amount have you used?
41:53I've used 150 grams of pasta sugar.
41:56Yeah.
41:57And 300 grams of egg whites.
41:59It's the other way around.
42:00It's double sugar.
42:01I mean, hard.
42:02That's what I've done.
42:03Yeah, yeah, yeah.
42:04So great, now you can just redo it.
42:05I just need to get it done.
42:07If she can crack her Swiss meringue,
42:10Leslie's bake will be inspired by an upcoming family celebration.
42:14My daughter got engaged at Christmas.
42:17I hope I'm the wedding cake maker.
42:19I figured I'd better start practicing, just in case.
42:22Leslie's Vacherang glacé wedding cake
42:24will be home to lemon and basil ice cream,
42:27strawberry-eaten mess, vanilla ice cream,
42:29and be adorned with Swiss meringue swans and ruffles.
42:32You all right, Leslie?
42:33Yeah, I'm a little bit stressed.
42:34What are you stressed about?
42:35My meringue didn't work.
42:37I read the recipe round the wrong way.
42:39Have you got time to cook it and everything?
42:41Probably not, but I'm going to get some out anyway.
42:44Listen, we've got to keep fighting, boys.
42:45We've got to keep fighting.
42:47BAKERS, you've got one hour left.
42:51Yeah, you drink that, Leslie.
42:53Hydrate, hydrate, hydrate.
42:55Everything's done.
42:56Just got to assemble and hope that the meringues don't crack.
42:59You've got this, man.
43:00Hopefully.
43:01See you in the moustache while we're here.
43:02Yeah, I've got one.
43:03Tie me up.
43:06Right, here we go.
43:07I am absolutely petrified.
43:09Petrified.
43:10Just baked meringue is incredibly fragile.
43:13Getting them off is going to be interesting.
43:15Meringues don't really like temperature change.
43:17And before the bakers can begin building their Vacherang glacés...
43:21These are my meringues that will go inside the structure.
43:23They face the nerve-wracking task...
43:25I can hear that cracking.
43:26...of freeing their meringues.
43:28Crack here.
43:29Crack here.
43:30Cracks there.
43:31Oh.
43:32Without breaking them.
43:34Oh, my days.
43:35I'm literally shaking.
43:37Oh, come on, please.
43:39Stay together.
43:40Come on.
43:41There's a lot of cracks here.
43:44Hopefully I can glue this all back together.
43:46Is anyone else going badly?
43:48Oh, this piece is so stark.
43:50Oh, so this is one of the most stressful things.
43:55Going to try again.
43:57Hopefully I can get this one off in one piece.
43:59It's cracked a lot.
44:00What I might do is pour white chocolate onto it.
44:01And hopefully the chocolate will solidify.
44:02That's my backup plan.
44:03Let's go.
44:04That was tints.
44:05While most undertake repairs...
44:06Ha.
44:07That did not work.
44:08Meringue, meringue, meringue, meringue.
44:09I'm just covering this in white chocolate so that the ice cream doesn't make it all go soggy.
44:14Leslie's forced to accelerate her low and slow bake time.
44:30I've just turned it up to 200, just hoping that it'll give it a little blast that it needs.
44:34How long have we got?
44:37Please don't say half hour.
44:39Bakers, you've got 30 minutes left.
44:41let's make the showstopper of dreams i'm trying not to panic i think we need to make a bloody
44:46veteran as the clock ticks down ice cream the bakers attempt the tricky task of building up
44:52everything when i assemble it needs to be frozen cold otherwise the ice cream will melt they didn't
44:57have tins in the size that i needed so i need to cut this it's so hard if i have something
45:03outstanding and edible that is honestly a win i can't deal with the mess i'm staying positive
45:09today i'm not going to let it get me down bring it on sorry hey so my whipped cream i've just got some
45:18vanilla and ginger syrup so this is the coconut caramel cream this is my nervy moment so this is
45:24me making the mushroom head i do feel like it's coming together now but it is what it is okay so
45:29now i'm making my pistachio praline i'm icing ice cream and everything is collapsing but it is fine
45:36because this is going to go back in the freezer bakers you got 15 minutes left it never ends
45:40never end i'm going to get them up and just hope they're setting off i'm going to torch this italian
45:45meringue next oh they're a little bit soft it's not had quite long enough in the oven oh that's just
45:51cracked as soon as i put it on why Ian's lips black it is black food coloring powder and lustre dust
45:58oh i need to wash myself after this these do look very rustic i suppose i just got to trust myself
46:05are these the sides of the bin these are the sides of the bin well it's the sort of old
46:09so clever beaten up yeah yeah it needs character yeah it's the sort of bin the top cat would sleep in
46:15right exactly oh that's a good reference oh you need to know which bin you're creating
46:20this is chaos oh look at that right what should i do what should i do what should i do right let's
46:27glue it up i've tried my best today it was a silly little wearer i was going to assemble it in the
46:32freezer the chocolate's not stuck it together can i request some setting spray let me just add the nose
46:38oh my god my hands are shit somehow i want to use these to support the shell and around the side over
46:46the first boss my swans were the batch that had an accident they flew off but i'm just going to
46:51cover it with fruit life save on that bakers you got one minute left come on bakers you've got this
46:57it's going to be down to the wire oh god i feel sick
47:03looks like a bin load is it the cleanest no okay that it's wonky on top but maybe they won't notice that much
47:08baker's that is it your time is up is there a good angle for it look on the bright side i've never
47:18got to make a basher and glace again in my life that is incredible tom it's pristine oh don't catch me
47:24like this i know the meringue's not great i'm just feeling super relieved that it's done not allowed to
47:31cry and tell me the baker's vashran glacis now face the judgment of pru and paul jasmine please bring up
47:53your vashran glacis the ice cream looks pretty well set the bacon on the shell looks good it's a shame
48:07about this crack here let's see if i can get in there so it's a scallop shell lined with white
48:12chocolate and with pistachio ice cream stracciatella and then strawberry ice cream on top i'm absolutely
48:17salivating the french meringue has been dried out quite nicely clever with the white chocolate i'm
48:25glad you did that i think it would have destabilized the meringue otherwise the ice creams all taste
48:30delicious and distinctly different overall i think you've done a very very good job it's very neat
48:36very jasmine well done thank you thank you
48:39i like what you've done to it because it's got a slightly ethereal look to it all being one color
48:50there are a few cracks in the tail but it's still very beautifully done it's a baked french vanilla
48:56meringue there is some ginger ice cream key lime and lemongrass sorbet and a vanilla shanty cream wow
49:05oh well done
49:09i love the ginger but i think the meringue is too toffee-ish that meringue down at the bottom
49:15is quite solid i think it's the weight has just become compressed the lime and the ginger for me
49:21they clash a little bit individually they're beautiful really nice flavors i think overall
49:26you've done a great job and i just think it's so a brave and b elegant to have done it all in white
49:31the overall look i think is amazing so this is an espresso italian meringue on the top we've got some
49:41baked layers of swiss meringue banana cake and it's cinnamon ice cream banana ice cream and then there's
49:46a layer of a caramelized banana dulce de leche with some hazelnuts in there as well there we go that's it
49:50cool yeah right beautiful very strong banana all your layers are delicious and they all work really
50:05well together i think you've done a great job producing all those flavors in that one tower of
50:09strata love the top tastes amazing especially with the coffee that is really surprising to me because i mean
50:16that's just torch meringue but it tastes absolutely delicious congratulations those flavors are amazing
50:26the way it looks is really so neat and lovely i like the colors it's very bake-off it's very pastel
50:33right so we have a mango sorbet coconut ice cream it's a macerated mangoes and a mango salted caramel whipped cream
50:42it's always delicious really good very light and summery i think it's beautiful it's like having a
50:50pina colada i'm just not nipple deep in a pool we can be if you like but the rang's well baked everything
50:57else i think works quite well together it's lovely very nice really delicious good job terby well done
51:03it's the second time a bin's been put towards us well it looks absolutely wonderful and it looks like
51:16quite a grubby bin that's been kicked around a lot it's been through the ringer so this is a dark
51:22chocolate ice cream with a black sesame prowling on top and espresso sorbet and just some vanilla
51:28chantilly on top of that and there's a swiss meringue outside that is a very strong flavored
51:34chocolate ice cream it needs to be eaten with the meringue because it's not really sweet i love the
51:41design but don't like the coffee and i don't like the chocolate really it's too strong i would question
51:47flavor combination those were originally ian's flavors i'm not trying to pass the buck
51:52so i'll turn around and go ian i really didn't like it mate i'm so sorry
52:02i'm happy that you put bingate to bed thank you guys
52:12it's quite informal it's sort of put on to resemble a wedding cake yeah that's what i was
52:18going for well you know i love it i think it looks very fresh so my vacheron glacé is a vanilla
52:26lemon curd and basil ice cream layered with a strawberry eating mess ice cream oh my god that
52:32looks good if i went to a wedding and i got a serving like that i think there was more than fair
52:38the batter actually works quite nice the strawberry comes through nicely as well that is so delicious
52:50this is great
52:54your meringue is a little bit chewy needs to be baked a little bit more it works because i mean you've got
53:00chantilly cream you got cards you've got ice cream you're thinking who cares but this is the bake-off
53:06and we are looking for good meringues otherwise great flavors the meringue was chewy but we sort of
53:13know that he said it weren't baked so i was like no you know the flavors were good and paul really
53:18enjoyed it so that's a win for me i'm really pleased with how that went paul said it reminded him of
53:23sipping a pina colada and not sure if he invited me to get in a pool with him it didn't go incredibly
53:27well i hope i get the copy points i've just committed to the bit maybe i've committed to the bit a bit too much
53:33i've never seen you looking so happy you were munching down the ice cream it'd be lovely having
53:46ice cream in the hot tent you two have got such a difficult job i know people don't realize how hard
53:51it is aren't they artistic this lot they really are i think tom's pulled himself up again that was
53:57really clever what he did with all the multi layers and jasmine had another good day i mean the cracks in her
54:02showstopper were almost the only thing wrong with it i thought leslie struggled a little bit the
54:05flavors were incredible the problem was the meringue was just too chewy but if i had to eat a plate full
54:11of it i would go for that one personally i would have gone for toby's i love the flavor with that
54:16mango and coconut was delicious he's had a good week hasn't he yeah what about the problem was he had a
54:21stemmed ginger ice cream and then he had key lime as well those two were really fighting against each
54:25other a little bit i bet you didn't think he was going to be eating a bean today did you no
54:29ian from belfast on both counts interesting flavor combinations the chocolate was really punchy and
54:35the sort of espresso sorbet didn't quite work for me the sorbet absolutely let him down not his best
54:42work wasn't his work well no that's the point it's very clever very clever but he did do well in technical
54:48but i would say he's joined leslie in potentially going but when it comes to star baker i think it is
54:56between toby and jasmine hello bakers well done meringue week was a success i've got the great job this
55:10week of announcing the star baker and the star baker this week is toby
55:19unfortunately i've got the sad job of letting incredible baker go this week so the baker leaving
55:33the tent this week is
55:34leslie yes i know oh bye don't be kind do you know what i knew it was coming it's sort of like
55:48ripping the plaster off thank you so much for the experience it's been amazing i'm really sorry to
55:54see leslie go it's a remarkable woman in a way she's my ideal kind of baker she's just really having a good
56:00time that's what bake-off's about it's been a dream of mine to actually do this it's like a lifetime
56:05achievement i've got over halfway i've had a blast well done tobes thanks well done mate thanks very
56:11much very good job there yeah thanks hello guess what babes star baker yeah
56:22toby winning star bacon he was sort of sniffing at it for a couple of weeks actually they had a
56:27handshake in the signature third in the technical and a very strong showstopper a well-deserved star
56:32baker how'd you feel oh well i can't believe it i had a blinder this week feels great i hope i can
56:39keep it up oh gosh dessert week next week go on five i love you though so tough now because everyone's
56:45good even just saying that there's only five of us left fills my stomach with a bit of anxiety
56:50margin for error is just like getting smaller and smaller next time gross it's hot enough in
56:57dessert week in the quarterfinals don't panic now panic see you
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