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Short filmTranscript
00:00last time come on chocolate week saw amazing creations Tom and Jasmine scored
00:07a handshake but someone else I love the look of this piano it is incredible
00:11Aaron landed their first star Baker slip-ups by Toby boom dry put him in the
00:18firing line but it was Nadia who was the fifth Baker to leave the tent I never
00:24dreamed in a million years I'd get to week five of Baker this time the Baker
00:29take on pastry week we're doing something wrong I'm in hell oh my gosh with a
00:35platted savory signature my plotting skills are pretty poor a gala event
00:39technical I doubt that they'd serve this at the Met Gala and stunning sculpted
00:44showstoppers who will reach the pastry pinnacle that pastry is exceptional and
00:50who will crumble under the pressure this feels like the most intense thing I've
00:55ever done in my life
01:00the group's getting so small it's actually a bit sad oh no I meant height-wise oh people are leaving
01:22week six we're here I just can't believe I'm still here but I am which is epic good luck
01:29good luck good luck I'm feeling so good I'm ready to make I'm ready to make
01:34everyone's nervous it's pastry week I just absolutely love pastry I love
01:41danishes pies all that kind of stuff it's nostalgic food I feel like in England
01:46one of my dating profiles once it did actually say knows how to make seven different kinds of
01:50pastry so I feel like I need to do well to prove that's actually true
01:54welcome back to the tent bakers now it may be pastry week but you can't afford to get flaky and
02:03you cannot afford to run out of puff otherwise you'll be pied off they're the puns out of the way with
02:10now for your signature challenge today the judges would not only like to test your baking skills but
02:16your hairdressing skills because you're going to be making a savory pastry plait now the judges are
02:22looking for a crisp flaky laminated pastry with a beautiful delicious savory filling inside of your
02:30choice and as the name implies your pastry should be shaped to form a plaited design a design so
02:37beautiful that the judges will say plait the way aha aha I like it I can't wait to see Paul do that
02:47you have two and a half hours on your marks get set bike oh my god I'm just nervous so I'm just
03:01getting my pastry started the trick with this challenge as ever with a pot pastry is lamination
03:08it's pastry week which I think is one of the most important weeks we have because frankly if you can't
03:14make pastry you're not much of a baker I'm using cold hands from a rough puff what we want in this
03:20challenge is to cut through flaky buttery layers to a gorgeous savory filling inside classically sausage
03:27meat works beautifully well in a plat don't you love a sausage roll a sausage roll whatever it
03:32is they choose this has to have a good strong well seasoned filling this is my scotch bonnet they're
03:38not for the fate of heart plaiting is going to be critical to this it's all about the plaiting
03:42technique and how you display your filling as well it's got a little neat precise and a bubble taste
03:48incredible morning Ian good morning and tell us all about your savory plait I'm doing a stewsage roll
03:57a what I'm just really proud of the pun a stew it's true we're not using meat we're using tofu and
04:04broccoli he's out of here Ian will be trying to wimp all over with a stew of tofu potatoes and broccoli
04:12within pastry plaited into the shape of an Irish claddering which is the little love commitment
04:19ring it sounds really interesting the only person to impress me in the tent with tofu was David
04:24swimmer and you gave him a handshake and I gave my handshake but I'll trust your judgment on this one
04:28Ian yeah good luck thank you he doesn't know what to say he doesn't he's he's terrified baffled
04:34the patient's just been resting I just want to start getting some folds in it you'll get layers of dough
04:40butter dough butter repeatedly chilling the butter layers between each set of folds I'll do two and
04:46then chill it and then two and then chill it is the only way to achieve the lamination the judges will
04:52be expecting he's going to fridge for time quite a lot and while rough puff will be hard enough to
04:58make in the time available one Baker two four puff is making things even trickier for himself I'm making
05:07proper puff pastry not the best idea to do it in this amount of time but I'll make it work based
05:13on the first meal Toby made for his housemates a filling of chicken bacon leek and cheese will sit
05:19within an intricate plait of full puff pastry you can't make a full bloody puff pastry you just haven't
05:26got the time I've managed to in practice so hopefully it will work I can't do it well I think it's
05:32amazingly brave you get good lamination at home but I want to go away now because I want you to have
05:37maximum time yeah I don't want any excuses I greatly appreciate that you'd love to thank you so while
05:43that's chilling I'm going to cook my mince you got tofu on the go the problem you've got is that you're
05:48trying to convince Paul but Ross from friends can get a handshake he just got all girly on it yeah
05:54I don't have the same gravitas as a swimmer as a swimmer you might I'm not a swimmer no I'm a sinker
06:02I'm that's it there you go can we go it out on that as well as making perfect pastry I have chicken and
06:12bacon the judges are also demanding sensational flavors we've got a sausage mate with dried
06:18cranberries in and Leslie has lifted her recipe from a certain judges cookbook it's this Paul
06:24Hollywood inspired sausage plait because I made it for my dad once yeah he loved it but I thought
06:30I can't do exactly the same one so I put a gooseberry compote in the middle of the sausage mate and he
06:35doesn't do that don't do that it's not his recipe then well it is it sort of is so I pimped it up a
06:40little bit alongside the mushrooms and caramelized onion Leslie will be hoping her addition will take
06:47Paul's sausage plait to another level where are these from so the gooseberries are from our garden
06:52I picked yesterday morning so you've got my recipe and then you've tweaked it made it a bit bad
06:59Paul's ironed out all the problems but I'll tell you later with it yeah no I don't
07:06it's so much pork fat and pork and Leslie isn't the only baker doing their version of a meat-filled
07:12pastry classic my great aunt aunt Pom is someone who had a massive input on me learning to cook one of
07:20her go-to recipes is a giant sauce roll whatever she had in the cupboards she'd put it into the sausage
07:24meat I was trying to imagine everything that she'd have in her store cupboard and then I put that
07:28all in hoping to achieve the same flavor balance as her aunt Pom Jasmine will also be attempting to
07:35master rough puff pastry having never made it before I'd say about 95% of my pastry knowledge has been
07:41learnt in the last two days but we'll see hopefully I'll get it nice and flaky am I doing something
07:49wrong it's your recipe oh well well it's my recipe Paul said full puff pastry is not possible but we're
07:58on to letter fold four now if you get a handshake what will you do Paul's not really dishing out
08:03handies this season maybe that's him done I think he's only got a certain amount yeah it's like a snake
08:09who sheds its skin I think if he gives out three more he's gonna die Toby's doing a full puff because
08:15he's brave my rough puff it looks okay pretty red isn't it back in 2018 I moved to Hong Kong so this
08:21is very much inspired by that time in my life to replicate his favorite Hong Kong flavors Tom will
08:27be adding a crispy chili oil to minced pork within red pastry platted into the form of a severed dragon's
08:34tail of course it is of course it is have you guys had this no it is the most delicious thing
08:39ever it does smell amazing what's in the pastry then you've got dye in there yeah a little bit of
08:43red food dye there's a little bit of this chili oil in there I'm looking forward to this oh good
08:47sounds good amazing mind-boggling as that sounds like a lot of chili Tom isn't the only baker taking
08:54inspiration from where they once lived it's like an old family recipe as Natalia is doing an adaptation
09:02of one of Ukraine's most famous dishes when you cut it it's like melted garlic butter inside inspired
09:10by chicken Kiev our famous lovely dish Natalia's take on the Ukrainian classic will see a feeling of
09:18seasoned chicken thighs bacon leeks and asparagus wrapped around sticks of garlic butter nice
09:25that sounds of improvement on chicken kids approach just this the whole country there
09:30bakers halfway through oh no make that pastry flakier than my ex
09:40got my sausage got my pastry and I'm feeling really pleased holds all done this is the final roll out
09:47full puff pastry they said it couldn't be done well I mean the proofs in the eating it could be
09:51absolutely horrendous I need to start assembling I want that line of fish spray just hope it doesn't
09:58disintegrate into the meat I don't know if I'm con would cover the sausage in breadcrumbs but it
10:03just stops it making the pastry soggy the grandparents of Jamaica so my nan was always cooking for us when we
10:08were younger and I'm known for putting spice and everything but I'm just going to turn down the spice
10:13because I don't want to kill the judges by balancing the levels of his curry spiced beef pastry plats
10:21reigning star Baker Aaron is hoping to do his nan and Jamaica proud so it's a Jamaican beef patty
10:28filling I'm in heaven some all-spice yeah Jamaican curry powder oh yeah scotch bonnet oh yeah all the
10:33good stuff I can you take him to Jamaica now it's plotting time the judges will be expecting to see
10:44perfectly neat and consistent braiding we're not trying to hide the plaques obviously this is a
10:48plat challenge I'm not doing a super complicated plot because why would I put myself through that any
10:54over stretching of the strands carefully try to do this without gaps whoops I want much so you can
11:02actually see it my feelings inside could cause the pastry to shrink and tear in the oven oh god I'm not
11:09so good at my left hand I would say my plaiting skills are pretty poor I've done a good plot on every
11:15other strand and they pulled into each other I really need to hurry up I was always the girl on the hockey
11:19bar to like plat everyone's hair which is ironic very challenging moment where I shove it round into a
11:26clatter ring it's the prettiest platter I've ever done in my life so it looks decent snip snip time this is
11:33going to be little dragon scales looks good so far now I need to do a quick egg wash and straight into the
11:38of them for an approximate amount of time just say a little prayer and it's in 190 she's in for as long
11:51as it takes as long as I've got bakers you've got half an hour left there's nothing I can really do
12:01now just wait and keep my fingers crossed I hope they don't say you should have just done rough puff
12:06I'm making spirally cucumbers oh nice so that you then the garnish this is from Hong Kong I lived in
12:11Hong Kong yeah what a privilege massive privilege that my parents love traveling really a lot of
12:16people do if I don't have a holiday booked I've got nothing to look what's your kind of holiday
12:20this is such a horrible bit now waiting for a miracle what's going on over here it's not a youth
12:31club it's competition that's the only time I've ever had any authority in my life oh Aaron why have we
12:39put ourselves through this no idea why mind you I'm having a blast are you yeah the waiting round is
12:48absolutely killing me it just doesn't feel right now it's supposed to be absolute carnage and it's
12:53just not it's the best part I've done maybe I should have platted my hair for this I think Alison
12:57might be able to do it Alison can you pat people's hair yes she comes can I plat people's hair turn
13:02round Bob turn round turn round I am ready to get plating you're gonna put my head in the oven
13:07afterwards you know what that's a plot the poor would be proud of I've never felt more pretty
13:12how much time we have left bakers you've got five minutes left looking at that oven it's not
13:20going to do anything but I keep looking at it and it's freaking me out I'm stressing out because I think
13:29that it's done I don't know what to do it's coming out I think it's cooked I need to get this out of the
13:39oven now oh we've got hair that is so annoying yeah it needs to be in until the bed around oh I don't know
13:50bakers you've got one minute left that's it
14:00it's done god you've seen the size of the battalions he just slid down the bag oh
14:10yeah oh yeah I'm gonna have to just get out
14:16bakers your time is up please step away from your pastry look at that quick assembly
14:26fingers crossed it's all cooked smells delicious in there yeah it does just gonna wait and see
14:36didn't you make her proud I'm happy with it feels like an achievement now I need Paul to put me back
14:43in my place take me down it's judgment time for the Baker's savory pastry plats I love the look
14:58of this thank you gorgeous color good structure to it as well the cranberries you mixed in with
15:03the sausage meat then you've got the gooseberry compote a layer of onions and then the mushrooms
15:07at the bottom I really enjoy that the interior is lovely you do get everything in there it'd be
15:12nice if the pastry is a little bit thicker to give you more flake that's my only gripe Leslie that
15:17gooseberry layer is a little bit of genius because it's just lifts the whole thing it's
15:22enhanced family pie thanks thanks I love the color I think the design's good you've lost a bit there
15:34was split and broken let's have yeah it is a pork meat sausage roll with fermented chili and soybean
15:40flavors inside the flavor is lovely and I think texture is good I like the flavor I think the spice
15:46levels and the seasoning is all good I don't like your pastry though it is underbaked you have got
15:51lamination but then it's lost with the moisture yeah yeah fair enough thank you Tom great thank
15:55you guys it's very beautiful to look at I love the bacon it you can see the lamination it's mostly
16:07covered but it is so neat you get away with that well if only sausage rolls tasted like that I'd eat
16:13more sausage rolls I really like that because it's balanced the spice level is spot-on you've got
16:18something that's very good actually it works beautifully as a whole I like the look of it
16:31it could have been neater on the plat number one number two need a much stronger color there's the
16:39garlic butter inside it yeah it's licking the pastry has got good flavor but it's underbaked yeah because
16:47it's got so much liquid in you almost have to over bake it because you know down at the bottom yeah it's
16:52gonna get a bit soggy flavor wise though I like it I just think the pastry and the overall setting has
16:58really you've got some lamination although a full-blooded puff you'd expect double that right
17:10you've lost that definition of a plat totally but I like the color let's have a look shall we so the
17:15flavors inside are chicken bacon leek and cheddar you could sort of get a bit bored with that quickly
17:23the pastries got some rise not enough though Joe would have liked to see a little bit lighter a bit
17:28more flake okay I mean it tastes lovely I could obviously eat more of it before and it's very
17:33nice with the cranberry should have put some inside shouldn't I actually you should have yeah yeah I like
17:43the idea you've got some lamination there but it's a bit uneven with the color yeah the filling is
17:48slightly loose that's a free sort of lost in there that's fine but there's not much flavor
17:59to it you need more of a punch to that to make that work I think it's absolutely delicious lovely
18:04lamination all these vegetables are all together and tofu absolutely delicious we could go couldn't
18:10wait that's really really good that is a beautiful piece of pastry holds together beautifully well I'm
18:28that for me thank you so much delicious yes it really is delicious that's beautiful Aaron it's really
18:39good the heat is spot on the pastry is lovely but it's slightly under baked that's that's the
18:43annoying thing about it it's holding well full of flavor platen is good stunning well done just
18:49delicious you I've done Jamaica proud I love that I'm having that for me lunch well done thank you
18:54I want you to keep me this bit for my lunch keep me that bit thank you cheers guys thank you
19:02five more minutes could have been the difference between a handshake or not but they liked it yeah I
19:08feel good I feel good considering I was told it was an impossible task I think the pastry actually
19:12is not too bad if I was to do this again I would absolutely put the cranberry sauce inside live and
19:17learn I was really pleasantly surprised they said the flavors were spot-on I feel like I did aren't
19:22fun proud that's probably one of the most negative it's a feedback I've had but equally totally fair and
19:29it's just good things that I can now take into the next bake more than anything I'd just like to be
19:32Toby in the technical and then we can just go home happy to be honest the bakers were able to practice
19:45their pastry plats but they have no idea what awaits them in the technical challenge bakers it is time for
19:53your technical challenge this one has been set by the pie piper himself mr. Paul Hollywood oh any beautiful
20:00words of wisdom that can come cascading out of your filthy pie hole you have to be neat and precise
20:07for this recipe to work properly well that's cleared that up as ever this challenge is just blind so
20:13judges it's been a pleasure not a chore so for this challenge Paul would love you to bake his take on
20:21the classic the gala pie why is it called the gala pie because you eat them at the bingo knoll that
20:27is an historical fact the judges would love you to make a spectacular rectangular pork pie made with
20:35a rich hot water crust pastry also you must have the classic line of eggs going through the middle you've
20:43got three hours for this on your mark get set bake I don't know what it is my reaction is a shock
20:53everyone has the same ingredients and a very basic recipe from Paul I've never made hot water crust and
21:00I've never made a pork pie at least I know how to boil eggs I would never eat one but I'd love to go to
21:05a gala I doubt that they'd serve this at the Met Gala Paul garlic pie it reminds me of going to my
21:12nan's used to love a garlic pie it's a classic pastry filled with meat with eggs in the middle and then
21:16we've asked them to make a pick a lily now the hot water crust pastry is fairly straightforward made
21:22with lard and hot water but you've got to get the timing right half an hour try and get as much
21:26color as possible then you drop it down for an hour too hot it collapses too cold it cracks yeah
21:31what's gonna be fascinating for me is are they gonna remember to put the hole in the top because
21:35meat creates steam and it needs to go somewhere if they don't it's gonna blow and the filling will
21:40just pour out I must say this one is really beautiful because it's very evenly colored all
21:45over you want a golden color like this they've got to decorate the top as well with these beautiful
21:51leaves okay I'm gonna cut you a wedge it looks over-fashioned and I like that that it looks really
21:56cooked but pink that is delicious you know it's got such a depth of flavor to it coming from the
22:03season and the meats and the egg really tastes meaty it's like the best pork sausage my husband
22:09loves a garlic pie but I wonder if it's more the older generation who eats and I would class myself
22:14in the older generation as well first thing on the method is prepare the pork filling put some bacon
22:22some shoulder and some loin 350 grams of each and then I think this is the mincer I hope this is
22:26the mincer this is the mincer let's do this I've never used this before I don't even know if I'm doing
22:34this right it's like a horror movie no idea what the texture is supposed to be hello how are you
22:39um yeah are you struggling with meat yeah you haven't touched meat for eight years I look like a
22:45vegetarian without being one genuinely would have assumed as well I've got vegan vibes right mincing
22:52done I'm adding all the other different flavors in now brown nutmeg fine salt and one tablespoon of
22:58finely chopped sage have you ever made a gala pie no maybe you did once in your sleep maybe I did you
23:05used to sleepwalk when you were little once I remember waking up somewhere random 70s 70s the feeling
23:13this done for now I'll make the hot water crust pastry this is the flour for my dough this butter
23:20my lard is boiling I wish I could dissolve this large boiling water gives hot water crust in soft
23:27pliable texture it's almost like a warm play-doh-y type texture but the longer the bakers handle their
23:34dough the cooler it becomes and the greater the risk it will tear if it gets too cold it starts to dry out
23:42and crack a little bit so I'm just going to roll it I need to just hurry up with this sort of wanting
23:48not too thin but thick enough to hold all the filling without bursting I think it's done how do you line
23:55it in like this I don't want it to be too thin you want stability you want strength like Theresa May
24:05wasn't a great time for country this is a nightmare how's your gala pie hot water crust pastry is just
24:11not for me fair enough I was just at Paul's cabin and he was eating your Jamaican platy then he didn't
24:17have his real lunch what was his real lunch jacket potato I'd eat your beef platy any day we're still
24:22talking about the plot yes add filling including the traditional line of boiled egg so the eggs have to go
24:29through the middle feels sneaky to hide an egg and a pie right it's full of mate top with a
24:35cream to best really how does one crimp a pie crimpy it's giving crimp I have no idea how to crimp the
24:43top of this I don't know where the crimp is meant to be Tom when was the last time you had a good bit
24:48of pork pie actually I had some of Toby's pork pie yesterday did you we're off playing golf how was it
24:53smaller than we expected just gonna do my decoration I'm gonna cut some leaves make it look pretty
25:02it's nine leaves on there three of each I felt like it was enough to look decorative so pretty
25:09that looks absolutely incredible it looks like you've got a hedge growing out of the top of it
25:14thank you I don't think it needs an air hole but maybe it does pork pie has a hole in the top just
25:20gonna make to to let the steam escape venting the steam producers their gala pies bake is crucial I
25:27want it to look really nice but do I want form over function yes I'm one hole without somewhere to
25:32escape their pastry will become soggy or worse still it will rupture I didn't put a steam hole on I think
25:41it's gonna be okay I don't have it I just put it like this let's see how long it needs to bake for
25:51it says bake reducing the oven temperature part way through what part who knows oh can I just say
26:02do something now you are the apples my pie bakers you are halfway through oh that is stress inducing make
26:12the picka lily pick a lily no idea what a pick a lily was oh it does sound quite English pick a lily pick a
26:20lily salt the shot cauliflower beans and courgette leaving to stand before rinsing tip 50 mils of the
26:26vinegar into a small bowl add the mustard powder flour and mix to a paste it's really yellow I've
26:32never heard of pick a lily and I'm 52 I'm embarrassed it's quite shocking you've never heard where are you
26:37from Saturn that's why let's have a look just don't know how long to make it for before reduce it I can't
26:45remember what time I put mine in but I've turned it down to 160 I've not turned down my temperature yet
26:50I'm going too soon how long have we got left bakers you have one hour love so beautiful
26:58I just turned the temperature down smells extraordinary over it what is it pick a lily I
27:03thought that was made up thing it feels like something you might have had just after the
27:08war kids in shorts as we conquer scan I've got a gap now give us a bit of pick a lily
27:13right let's check we're looking for 75 internal temperature still got a couple degrees to still
27:20go up I'd much rather overcooked than undercooked it's cooked but it's the pastry cups are anything
27:26is out I'm gonna trust my girls I think I'm gonna give you five more minutes just a waiting game
27:37put your egg back up how long have we got a white that if so until it's done all right get off me yeah
27:43bakers you got 15 minutes left oh my god coming out this is my moment sad it's not more brown
27:54it's remotely under baked I lose it's above 80 the whole way through so that's cooked my gosh
27:59chills are running out of the bottom what I'm gonna just my gut and say it's done
28:06gotta let it cool now and then take it out and pray it stays together bakers you've got five minutes
28:13left oh my gosh how does one take it off the thing I can't even get it off so these lifts up I'm terrified
28:24bottoms off so you sort of lift the sides out I don't know I can't get mine off oh god it's leaking
28:34hate pork pies god my heart is racing this honestly is like a puzzle bakers you've got one minute
28:41left why is this so hard to come off hey it's off a bonnie pie but it's out and it's standing bakers
28:53your time is up please bring your gala pies down to the table and place them behind your photographs
29:00Tom your colour is paying
29:06it's time to welcome back our lovely judges hello Paul and Prue are looking for a golden hot watercross pastry and a perfectly seasoned pork and egg filling
29:21let's start with number one this one's not too good this is underbaked first got no hole yeah steam will
29:31not have escaped I wanted it flooded with leaves with one hole stuck in the middle let's have a look thin
29:36pastry the eggs bang in the egg spots in the middle which is good looks quite overcooked that doesn't it
29:42that's got nice flavor yeah the flavor is not bad piccoli cauliflower is quite big good sharp vinegar
29:48moving on to number two this is if two different people have crimped it one on one side and one on
29:54the other yeah there is a little hole could have done with more leaves it looks good the pastry is
29:59delicious pastry is nice and thin get that bacon coming through in that one as well piccoli looks nice
30:04and small the parts quite sweet that one I quite like the look of this one it's well baked but this is
30:10what happens when you don't have a hole in it the liquid has to go somewhere the pastry is lovely
30:14it's neatly done so the egg is in the middle to do with a bit more seasoning the piccoli's are all
30:20different but they're all delicious this is kind of a mess yeah wow look at the amount of liquid coming
30:25out of that paste is a bit thick yeah but good flavor on the meat you get the pork and the bacon in
30:31that one moving on the crimpin is not bad it's all pastries robust and it has got quite a few holes
30:37it should be all right the eggs in the middle it's got a nice flavor to that isn't it it's very
30:42nice it's lovely hmm this I like but the leaves are too small I don't mind that but there's no
30:48hole that's where the steam has got stuck but that's quite soggy inside which is a shame and soggy
30:53outside as well it certainly is it's a bit sporadic with the leaves there is a little hole in the top
30:58there it looks lovely though that pastry quite thick and it's gone really soggy again it's quite salty
31:05taste that bacon this is delicious very crunchy it looks nice small pieces in there okay this is
31:10gonna be interesting the judges will now rank the gala pies from worst to best okay in seventh spot we
31:17have this one whose is this it's my pastry was really thin yeah sorry it's sixth place we've got this one Tom didn't look so good and the pastry is a bit too thick but it tasted great Natalia is fifth Toby is fourth and Leslie comes third and in second place
31:47it looks really lovely and the only complaint that I have is the crimping it's a really good gala pie
31:52and in third spot we have this one Jasmine
31:57overall you ticked all the boxes you had the holes in the top you had the leaves knee crimping so well done
32:02the last thing I did before putting my pie into the oven was make the holes on top feel like that transformed
32:07it from a soggy pie to first place the pastry was thin the egg was in the middle there was crimping but
32:14it was still poor I will not be going to a gala after eating that pie today is arguably the worst day I've had in
32:19the tent but everything's to play for tomorrow I've just got to come in and do my best
32:23let's go I bet you two are loving pastry with a little bit of savoury thrown in as well it's a bit of a treat
32:35you say that but you barely nibbled at anything yesterday you were like he's on a diet I think it was the
32:42pork pies you didn't want to look like a pork pie did you Paul can we talk about errands I just love that
32:49why didn't you give him a handshake errands is a bit underbaked they need a little bit longer
32:53yeah but does it really really matter I mean you had it for your lunch you know why we're here it
32:58really really matters it's pastry week you have to say at this point Jasmine is pretty consistent
33:03yes and has been for a few weeks she's got the potential to go all the way yeah but you'd also
33:08have to throw in Leslie has been consistent so far it's all dependence on the showstoppers so the
33:13danger zone are we saying Tom yes they're usually talking about Tom up at the time it's crazy but
33:19the pastry wasn't right we're getting to the point where any mistakes now you start dropping away proof
33:24of point is Natalia last week she's struggled she really has to do well today she's got to be on
33:29point no mistakes just bang on the bottom you know this is the bake-off you never know what's
33:33going to happen I mean I could go next week who knows we can all dream done hello bakers welcome
33:47back to the tent it's time for your pastry showstopper challenge Paul and Prue would love
33:52you to create a visually stunning sculpted tart you can use any style of pastry but the judges will be
33:59looking for great flavors and great textures your tart should have a decorative theme and have a
34:04beautifully sculpted pastry now if any of you have forgotten what a visually stunning sculpted tart
34:11looks like here's Alison with a quick reminder we're a bit worried that that joke appears to be a bit
34:23sexist we're gonna flip it now for those of you who have forgotten what a visually stunning sculpted
34:28tart looks like here's the dame with a reminder
34:31for those of you who have forgotten what a visually stunning sculpted tart looks like here's the dame with
34:48a reminder Paul's gonna do this one you have four hours on your mark gets it bake oh my gosh I'm gonna do three batches of pastry you have to make so much because of
35:18nature there's definitely gonna be some nervous moments in this what I found with this one in
35:22practice is that time can just absolutely run away today's showstopper challenge is a highly sculpted
35:27decorated tart and we want a bit of a story behind this we're digging around in the baker's lives here
35:32and being a little bit nosy I don't really want to say it on camera because I am admitted to something
35:36that's been a secret for years the whole construction has to be at least a foot high we're not allowing
35:42them to make the structure out of anything else other than the pastry that they're using for their
35:47tart great it is gonna be really wobbly when I assemble but I've made a load of dowels out of pastry
35:54for this which has worked every time I practiced it hopefully it will work today a sweet tart is all
35:59about one hero flavor with several other textures backing it up the bakers could use anything but they must all
36:05balance together a barrel like whiskey for me it's about design it's about engineering it's about
36:10above all baking quality we've got some amazing bakers in the tent and they've got to be able
36:14to bring that artist skill to make their sculpture tart look incredible what have you decided to do for
36:23your sculpted tart I have decided to make four in a row in tart form so the flavors inside are inspired
36:31by my Danish granny's roots and it's re salamond which is Danish rice pudding incredible dish yeah
36:37so it's kind of a reinterpretation of those flavors in the form of a tart as well as his playable game
36:43of four in a row within Tom's Danish tart of puffed rice and almond creme pat there will also be another
36:49game to play there'll be a lot of sliced almonds in here and then there will be one whole almond in if
36:55you get the whole almonds in your serving you win a prize this is your sort of thing but today you've
37:00got all to play for so I got all to play do what you're good at what am I good at everything you're
37:04gonna bake it okay and Tom is not the only baker taking inspiration from their grandparents if you
37:12translate my grandparents so namely it will be like a swan and my granddad passed away so my touch
37:23dedicate to them the tally is taught of raspberry jelly pistachio praline and creme diploma will be
37:31topped with her tribute to the love between grandma and granddad swan it's already I am in hell
37:38I have rolled so much pastry over the last 48 hours whichever pastry the bakers choose for this
37:55challenge it needs to have a melt-in-the-mouth flaky texture pasteurized we're just doing a sweet
38:00short cross pastry because I wanted to hold its shape properly yet also be strong enough for their
38:05sculptures to not collapse on the top below it's structurally sound enough to use it for this but
38:11it's still nice to eat so my talks called nobody gnomes it's based upon a story with me and my friend
38:18where we used to move her mom's gnome around her garden so I think she's gonna find out where she
38:24watches this this is eventually me you're in trouble mate you're in a lot of trouble she's scary as well
38:29this time Aaron has moved his friend's mom's gnome onto a bridge atop a tart filled with jasmine rice
38:36custard ginger jam and a peach gel topping and fast you're going I'm a bit stressed today they loved
38:43your cigs so you're all right I don't know that pork pie was dire when it's war food in 1950s children
38:49in short seat that don't they and lard sandwiches because everyone's quite healthy now if you went
38:56up to any Gen Z and went do you want a pork pie with egg running through it they'd go oh trauma I am
39:03making a roller coaster tart I used to work at a theme park and there was a goat called Millie I spent
39:11like a whole summer trying to tame this goat one day I thought I had done it and then she took like
39:16four steps back and just ram me in the knee so yeah this is an ode to Millie Millie the goat will
39:22have her own hut beneath Toby's roller coaster which will be plummeting towards a tart of burnt
39:27honey custard blackberry reduction and a mascarpone chantilly I love the flavor just sounds amazing but
39:34structurally is it going to be okay it's been through many versions of this so it started as a
39:38loop-a-loop then I went for a curve but eventually I just settled on it's a straight dive that's a good idea
39:44exactly you do realize that when a goat rams you that is actually a sign of affection
39:49really no I'm only joking it didn't feel like it absolutely hate you this is my cherry compote so
39:55it's cherry lemon juice sugar kish offsetting any acidity and sweetness within their chosen flavors
40:01will be crucial to the baker's chances of success burnt honey custard it is quite sweet so that's why I'm
40:08doing the blackberry reduction so like cut through it a little bit I have a secret and in an attempt
40:14to strike the right balance a raspberry flavor Natalia and Aaron few drops I think have opted to bolster
40:22their flavors even further that's jasmine extract I still want it to be a flavor they can identify
40:27against the tartness of the peach and the warmth of the ginger and for her tart filling I've poached
40:32pears in a load of orange juice lemon juice and almond liquor jasmine is borrowing another trusted
40:37family recipe my cousins have a garden with pear trees and apple trees and one of my cousins always
40:42makes this top so this is my take on his chocolate pear frangipan tart jasmine's poached pears will sit
40:50between layers of chocolate frangipan beneath a pear tree blossoming through chocolate soil you've got
40:55star baker written all over you whoa whoa can you just chill out please I've got a massive to-do list
41:02look at your handwriting you really are going to be a doctor it's not that bad poach pity party
41:06Chloe frangipan choco frangipan make lobsters make my Jesus I'm not making love and then it just says
41:13soil it's a beautiful poem good luck so a lot of stencils here the bakers need to ensure their sculpted
41:22pastry is structurally sound enough to hold its shape with a game like four in a row you are making
41:27a lot of holes in a piece of pastry and that can be a bit scary it's a bit unnerving but Aaron's
41:32bridge this dough feels very soft is already at the risk of collapse I'm not confident I've made this
41:38dough right I've put an egg white in it which has made it a lot softer than the one I've used for my
41:43tart I think I'm gonna have to do it again shall I do it again yeah I need to do it again hopefully I
41:51can get this done in time makers you're halfway through you've got two hours left is it four
42:00hours today yeah four and a half hours four I thought it was four and a half hour challenge
42:06and it's no it's four which isn't great so I just need to hurry up no what moment to do next don't
42:12know what about if we put that in there I know I'm gonna blind bait this before I put the filling in so
42:20it doesn't get soggy this is that stage where there are so many things going on as well as
42:25their blind bakes the bakers need to start getting their sculpted pastry in the oven it's gonna move
42:30on feeling stressed I see to make up some time with the new shapes and finish off their feelings when
42:36their tart cases come out this is a whiskey cream that's gonna go on top my pecan pie and for their
42:42flavors two of the bakers had plumped for the same pie pecan pie is a massive favorite and then I've
42:49got the bee theme going on my little granddaughter Mabel she loves bees so it's a little homage to her
42:55Leslie's pecan pies will be glazed with honey for our pastry bees and stacked on top of each other with
43:01decorated honeycomb pastry shapes I'm using short cross pastry and it's quite robust so fingers
43:08crossed it'll hold up and he gets quite a lot of these stacked together and Ian will also be hoping
43:14his pecan pie isn't positioned precariously so this is gonna be the story of how the Giants Causeway in
43:20the north of Ireland came to be so it's gonna have the Giants Finn McCool and Ben and Donner chucking rocks
43:25to each other the story is Finn thinks the Scottish giant is too big for him to beat so he dresses up as a baby
43:30and the Scottish giant comes over and is like that's a big baby if that's how big the baby is how big is Finn
43:37and he is so terrified that he runs away all the way back over to Scotland brilliant
43:41Ian's Giants will be throwing pastry rocks to create the Giants Causeway on pecan walnut and Irish whiskey tarts topped with
43:50whiskey cream sounds great you're particularly good at the painting decorating making it look
43:55pretty I love the idea of the shanty cream and we're getting the good might of whiskey in there
43:59yeah so that timer is for this little base okay so many things going in out the oven today
44:07boosh boosh boosh I wanted all of these baked by now it's gonna be tied but I might be able to pull
44:12out the bag just got to concentrate on Millie for now everyone's gonna panic today aren't they yeah
44:16gotta move fast today why this pastry pastry's tough you know and also when you're talking about
44:21structural pastry what do you fear most in the world Tom structural pastry structural pastry and
44:26poor Hollywood you need to get out more yeah I know bakers you only have one hour left oh my god
44:34fun and games my tarts going in put the pears on and then the frangipan filling on top I'm just
44:42adding my custard to my tart 30 minutes shapes in the oven as well I want time for my shapes cook and
44:52I'm worried that they're not going to be a cool enough for me to assemble I might just have to be a
44:56bit anemic I need to start putting stuff together starting to assemble let's do this I do a little bit
45:03of painting with our Leslie look what you reckon stunning I'm absolutely better than mine you
45:08could do the rest if you like you've got to have a really good day today but that is by far the
45:13messiest one I've ever done Wow who are those guys I love them two giants who's that little
45:18Bubba one of the Giants dressed up as a baby I'm gonna pipe this on not got that long to let it set
45:26Toby do you reckon you're gonna get it done in time I've absolutely no idea at this stage I've
45:30got like build loads of stuff okay well go for it you gotta be rapid yeah my tart should be coming
45:35out of the oven let's take great I'll take my tart out oh it was like the tart yeah you did the tart
45:43love being the tart how long do we have bakers you have 15 minutes left I'm gonna have to do a lot
45:54in 15 minutes you can do a lot in 15 minutes yes
46:00I want longer but I'm just gonna risk it if you get the whole almond you are the winner pretend
46:07you only saw one going in okay we're starting to build the scene that's the word about everything
46:12I have no time no I need to bring it all together I'm so behind Leslie looks gorgeous every time the
46:19floor moves it's wobbling so stressful I need to stand it up say a little prayer oh okay how long do we have
46:31left bakers you've got five minutes left doesn't feel like enough time my chocolate sauce kind of hot but
46:40I might just chuck it on you know what let's go stand it up this breaks I'm screwed oh cool thin McCool
46:46no matter how stressful it is you can always hear Ian having a nice time I'm always rushing at the end of a
46:51showstopper but this one feels extra rushed it's broken bakers you have one minute left
47:01squeaky bum time it's up it's wonky panic moments oh I'm so down to the water this is the tightest
47:16I think I've ever been it's got to go on it's gonna break I just cracked my tart case while I was moving
47:22here this feels like the most intense thing I've ever done in my life bakers your time is up please step
47:33away from your showstoppers you've done everything that you can well done bakers it's on oh please
47:43don't fall now oh my god that is on the lean big time the bakers sculpted tarts will now face the
48:00judgment of Paul and Prue Tom it's time for your showstopper
48:13it should be playable if you want to give it a go the counters are made of the same shortbread I
48:19like the design I think it's clever really works it's like good architecture it's startling although
48:25it's so simple oh look at that so it's a cherry compote an almond creme pat puffed rice chantilly
48:29cream flaked almonds in it remember if you get your whole almond you win the game I love that and I
48:37could eat a lot of it there's nothing nicer than fruit and custard and very nice pastry
48:41oh I don't believe it I really like that the tartness and the cherries works well with the
48:50custard and the toasted almonds on the top really lifts it and you want to go back for more Tom's back
48:55in the tent did you bust a bit off the top yeah the gnome decided to do a bit of tree felling I like
49:09the proportions of it and the depth of it as well and then using this is the lake works beautifully
49:14well it is a jasmine custard tart with ginger jam and peach gel the jasmine is quite punchy isn't it did
49:22you put extract in there yeah you shouldn't have done that it's quite floral it's not unpleasant but
49:26I would have liked to have tasted the ginger as well I like it because it's strange to me it's new
49:31but I couldn't eat a lot of it well well done thank you it's so detailed and so clever it's great
49:50little work of art and it's worked really well sure enough the giant's causeway but it's got
49:54it tastes good as well it is a pecan and walnuts part with a whiskey chantilly on top I've never
50:03thought I'd live to say this but I think there's a tiny touch too much it does taste very good but
50:10I think the alcohol level is a little bit too high it overwhelms everything texture wise I think it's
50:14spot on the pastry is beautiful thank you guys the bees on the pastry are just exquisite it's a
50:27little bit skew isn't it it is yeah I did have a structural problem it's standing up I like the
50:33way it's popping out proper 3d variety we've got a sweet short cross pastry with a pecan pie filling and
50:41a honey glaze I would have thought it would be really sweet too sweet but somehow you managed for
50:46it not to be I do like the depth of flavor with the pecans and the honey on the top is good as
50:50well you've got one hero flavor that works well and I like the design although slightly over baked
51:03it's a bit wonky in it what happened I thought we had four and a half hours for this so yeah the
51:08assembly was quite rushed it still looks pretty neat it does it's just not stable it's a burnt
51:13honey custard blackberry reduction and a mascarpone chantilly the burnt honey it's really nice actually
51:20because it's not overly sweet blended with the blackberry it's delicious together actually that
51:24short pastry is exceptional it just falls apart wafer thin melts in the mouth really nice all the textures
51:32beautiful all the flavors are good it's a shame about the design wobbling but that is very clever thank
51:37you Toby thank you I think you did a real good job thank you the height the proportions the lake that
51:50it sits in well the layers look perfectly proportioned let's see how they taste so pistachio praline
51:58ganache raspberry filling and cream with diplomat on top pistachio praline brings a sweetness and then
52:07the raspberry brings in the tartness and then the cream blends it all together if you get all the
52:11elements to it I think it's delicious however I think your pastry is slightly overworked it's a bit too
52:19thick down at the bottom the pastry is a little tough and the raspberry dominates too much for me
52:25it's delicious but I would only like a little piece of it it looks incredible thank you very much thank
52:31you so much thank you
52:33it's very professional very professional you'd expect to see that in any
52:48patisserie shop really beautiful it's a chocolate frangipan tart with some poached pears in it
52:54your flavor is very good the pears are nice but because it's chocolate frangipan it's going to be
53:03quite rich thick dry you needed a curd or something in there a line of something just at the base and
53:09then build it up on top of that I love it the design is amazing it's very Jasmine I think it's
53:13just missing that texture pastry is good pastry is very good thank you thank you thank you thank you
53:20thank you they really liked how it looked and overall they liked the flavor it wasn't like perfect but
53:27that's the way the pastry rolls the show is gonna absolutely kill me it's my own fault for making a
53:33roller coaster really wasn't it I was asking for it I thought I was gonna cry for a second hard to have a
53:37word myself they liked my design and my flavors but you never know what happens next I feel very
53:47nervous I'd feel so much better if I did better than the technical yesterday all I can think about
53:51is I just don't want to go pastry week over all has been pretty successful yeah no hand shikes are
54:01getting stingy with their man shikes I did like the flavor of Tom's though I think actually saved
54:07himself because he was in a lot of trouble who else did well in the showstopper today was really close
54:12but I do think you are still looking at Leslie and Jasmine Jasmine one technical did really well in
54:17signature and when you looked at the tree coming up I went stop Baker unfortunately the only bit of
54:22moistness in there was the pears and there wasn't enough pears in there Leslie is doing really well
54:27so she's going up yeah she's getting stronger and stronger and stronger the home Baker and is
54:32really coming out you know if Leslie and Jasmine are up there for star Baker yeah who's in danger
54:39Natalia and Aaron I'd say you know and said a bad one with that flavor he had a extract and he added
54:45too many drops two drops two drops drops right there and Natalia's down there again which is a little
54:51bit worrying can we talk about this one I mean it's beautiful it is it was just so clever I think
54:55unfortunately for Natalia because she's already in a bit of trouble then you go well hang on a
55:00minute everybody else's was amazing as well yes ultimately it's making sure it's for eating oh
55:06well I'm glad I'm not in your shoes who's it gonna be well done bakers pastry week was exhausting but
55:23you did it so well done I have the great job of announcing this week's star Baker this week's star
55:29Baker is it's a hat trick Jasmine which means I've got a horrible job of announcing who will be leaving
55:46us and it's getting tougher and tougher and it's getting tougher and tougher and you're all good
55:48bakers so this is really difficult but the person who's leaving us this week is
55:55Natalia oh Natalia thank you so much so I'm proud of myself and I think my little girl would be proud
56:17and I hope I made my country a bit proud of me oh my gosh I'm gonna cry I'm glad I met all these
56:33wonderful people I love you guys you're so nice oh I'm gonna cry again my gosh
56:41I'm kind of speechless I'm so chuffed I think people at home are gonna be super proud I won't be used to
56:51get the floral next week learn for next week not to use Jasmine but be more like Jasmine
56:59next time I just want a really stable stiff one a bake-off first meringue week let's pray to the
57:08meringue gods seize it squisit pies they look very very good sumptuous soufflés got that feeling of
57:15impending doom and a challenging the icy French favorite so it looks like a cheese tastes like an
57:20ice cream so who's baking will be deflated wow and who will whip up what am I doing what am I
57:26doing a creative storm oh my god that looks good
57:45you
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