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Short filmTranscript
00:00last time it was dessert week and whilst jasmine's stunning showstopper take it away
00:08before i eat anymore secured her fourth star baker disaster struck for toby oh no but ian's trifle
00:16it's like water does actually meant his time in the tent short king no came to an end
00:24this time you need to hop the fence it's the tightest semi-final you know what's happening
00:29don't you ever so close but who will perfect patisserie this is about intricacy it all
00:35burst and delicacy and who will fall spooky bomb time at the final hurdle oh no
00:59i cannot believe i'm in the semi-finals good luck have fun i've had it in my head that the final
01:14is going to be jasmine aaron and tom so i'm feeling a little bit nervous this week patisserie is a very
01:21accurate discipline that's what i'm going to be trying to focus on today is a little bit of that
01:25refinement that maybe sometimes i don't have jasmine excels at the neat and the precise tom is good
01:30creatively and toby's a great technical baker and really for patisserie you need all three of those
01:35things i'm also not someone to go down without a fight so i will be fighting to the bitter end
01:42hello bakers welcome back to the tent and congratulations for getting through to the
01:46semi-final yeah well done and whatever happens just know nol myself and the judges adore you don't
01:52they probably not paul but the rest of us okay for your semi-final signature the judges would like
01:59you to bake two batches of six elegantly decorated cream horns your horns should consist of a laminated
02:08pastry cone filled with a delectable creamy filling each bat should have at least two complementary fillings
02:16you have two hours and 45 minutes to give us the horn on your marks get set you are so childish
02:27so many opportunities for innuendos today feeling horny what gives me the hard is completing this
02:34challenge today it's all about speed when i finished at home i had two minutes left it's the semi-final and
02:42it's patisserie week we're looking for finesse delicacy great flavors and the signature challenge
02:48is cream horns this is a really difficult challenge you want to see perfect rough puff pastry it's gonna
02:55get hot in here it's annoyingly warm in here one of the problems with the heat is keeping that butter
03:00cold if they don't it will infuse into the dough and you'll end up pouring butter all over the baking tray
03:06and none will go in the pastry itself and it's the steam from the melting butter that creates these
03:10beautiful layers that is ice cold water for me patisserie week is all about perfection it is
03:16baking nirvana it's all about finding out who has got what it takes to get to the final
03:23good morning star baker hello so tell us all about your cream horns what are you doing one of them is
03:29going to be coffee with a dark chocolate ganache and then the other one is going to be a raspberry
03:33pistachio and white chocolate pistachio again i love pistachio i can't see that jasmine's pistachio and
03:39white chocolate ganache will join raspberry creme diplomat whilst her mocha cream horns will combine
03:45a coffee creme diplomat and dark chocolate ganache when you practice this you manage to do it all on
03:49time it's really tight getting the lamination and getting the fillings done it being the semi-finally
03:54we are going to be particularly brutal with the judging what because you've been really kind for all the
04:00other way mr bad guy comes out today oh there's dr jekyll and mr hyde and there's also dr hyde and mr
04:06hyde that's you changes from a monster into a monster so i'm literally just doing first batch here of
04:15folds we used a similar pastry recipe i think all of us for the sausage roll the bakers have already
04:20tackled laminated pastry once before in the tent they really did like my pastry week this pastry
04:26recipe isn't too different so just repurpose it to make it sweet on that week my woman's a bit on
04:30the thick side i'd love not to do that this week after i did proper puff last time paul absolutely
04:34slated me for it told me it's not possible stupid idea so rough puff this time this week toby's gone
04:40back to the drawing board i'd never made rough puff first time i tried it yeah didn't go that well
04:45don't tell paul used his rough puff recipe didn't work very well so i'll have to switch to gordon
04:51ramsey if he likes it say it's his recipe see what he says toby and gordon's rough puff will be filled
05:02with a chocolate coffee ganache and coffee liqueur cream his second batch will see lemon curd and thai
05:07mousseline topped with meringue how much do you want to be in the panel do you know at the start i was
05:12thinking i'm just happy to be here but now now you want to desperately want to as john bon jovi once
05:17said go down in a blaze of glory that's it take everyone else out with you it feels cold which is
05:25good reaching the final requires mastery of lamination every time i'm rolling it out i'm
05:30just making sure that we're getting a nice layer of pastry around the butter i'd put it in the freezer
05:34so then you get the butter and the flour separate and that's what gives you the layers but if the butter
05:38isn't kept cold roll it fold it back in the fridge every carefully crafted layer temperatures are
05:44climbing will be lost just check the temperature of the butter in the pastry just to make sure that
05:49it's not so warm that it could be integrating hello tom hey guys how we doing can i just see your
05:54fingernails yes i like the asteroid because you've been hanging on by them for a while
06:01tom hopes to claw his way back into contention with cream horns combining lemon cream cheese diplomat
06:07and raspberry gel alongside a second batch filled with dark chocolate salted mousse and clementine
06:12curd it's quite conventional not your usual twists and turns yes i know a wise man once said to me
06:19go back to the drawing board and focus on your flavors so that is what i've done this week well good
06:24love thank you i can't believe you called paul a wise man wait i'll call him a queen tomorrow
06:31so i'm making my fillings in between the folds of the pastry my first one will be caramel now we're
06:35into the multi-task phase i love a mocha coffee and chocolate i feel like they're just classic
06:40flavors clementine curd like it yeah oh that made me go weaker than these my cream horns exploded yeah
06:50lemon and thyme it's like a classic timeless combination timeless but while most are sticking
06:56to familiar flavors things stand the test of time for a reason i'm not the guy to mess with that yeah
07:01don't mess with you i'm not aaron once again aaron's daring to be different i put a bay leaf in my lemon
07:07jam i mean it wouldn't be me if i wasn't putting something floral or botanical in there my cream
07:12horns are inspired by puddings one with the flavors of a trickle tart and the other will be vanilla
07:18nectarine and cherry aaron's matching nectarine and cherry compote with vanilla chantilly cream in one horn
07:24and chocolate and caramel ganache with lemon and bay leaf jam in the other i'm glad you've done
07:30original flavors though i feel like everyone's playing it safe apart from you i could die on that
07:35hill what hill to die on maverick hill i died on that hill many years ago now we need to do more pastry
07:44folds three and four incoming i'm just doing envelope folds the more folds the bakers make four book folds
07:51in total flakier the pastry how many folds are actually even done put more layers means more
07:56chilling i've done two turns i might attempt to double one i like to just feel how the pastry is
08:01before i'd make that decision and less time for their horns to break and cool if you put anything
08:06in a hot horn it's gonna go soft i've got the layers of pastry not as many as aaron will get because
08:12he's just a pastry king in practice a puff pastry has actually been quite good aaron sent us a photo this
08:17week of his lamination while i was holding one of mine cream puffs that i could have hammered a nail
08:21in with so that was a lovely moment i feel like that was a sick joke the lamination was absolutely
08:27insane bakers you are halfway through one last chill feels like a race it's getting so warm in here
08:37the heat and my stress are rising exponentially do one last half fold hopefully i've got time while
08:44aaron's aiming for the flakiest possible pastry you can see the layers the rest of the bakers have
08:49finished laminating theirs oh i cannot it's nice and thin but the challenge to now shape their cream
08:55horns i am so sweaty oh my gosh is reaching boiling point i'm so hot let's hope that it's not turned into
09:03short crust feels like the butter's melting as i look at it oh that's nice nice and melty it's just so
09:10hot in here already the pastry's got to stay cool so i've got to work super fast a few minutes behind
09:17old jazz who's somehow like flying through go go go go go go that girl works fast oh this is taking
09:24longer than i want it to okay i need to start rolling look at this like it's just wet butter look at you
09:31doing it freehand no measurements i saw toby rolling and i realized i needed to roll okay
09:36top four best bakers how do you feel paul's in there as well obviously he's 149. he hasn't baked for
09:43many many moons doesn't need to he's got people to do that for him now into the freezer
09:52it's because you're watching bakers you have one hour left i want to get these in the oven 10 minutes
09:59at 200 i just want to get that rise so i'm baking it at 190 and then take it down so we don't get too
10:06much color butter is not meant to leak out i've done everything that i can to make it not leak it was
10:11literally frozen going in i get on for time mate a little bit behind but this butter is a little bit
10:17melty wow that's a lot of butter coming out of those isn't it i put one in the oven the butter just
10:22went i can see layers so hopefully they don't do me dirty today gone for 190 14 minutes maybe good
10:30maybe bad should have got them in the ovens here though at home they've taken 30 minutes so decoration
10:38are we pushing for the final please say you are would love to be in the final but incredible
10:43i've got three very very talented people up against me there's four there's you as well bab oh sure
10:49there's you as well bakers you've got half an hour left that's not great need to get my cream
10:56horns out pretty soon checking out my horn i've got the path there's lamination coming out the oven
11:04okay i'm coming out you know it's not like big laminated layers we can't all be errands so why try
11:10look i see layers i think there's too much butter leakage but we'll find out i got the puff which
11:15is literally all i wanted your horns are out on display my horns are out oh my god look how puffy
11:21your pastry is um they're not me yeah yeah mine is more like short crust oh god oh god oh god oh god
11:28it's just gonna have to come out isn't it hmm they're not as perfect as they could look
11:33oh pastry doesn't look anywhere near as good as normal i'm gonna swap them around i think i'm gonna
11:41take them out in five minutes i know that paul likes good color so i'm gonna take it as far as i
11:45dare it does look a bit under-baked it's lagging off paul's puff pastry recipe and this one's not
11:50worked as well once i've dipped these then i'll fill them i just love these colors oh they've like stuck to
11:57the tray oh i hate this so much i think i'm happy i just really need them to cool down a bit
12:06don't want hot horns and cold cream this technique is working can i get a time call just five minutes
12:15left a little dunk i mean toby's not filled his yet so i think i'm safe for a little while
12:23this is my dark chocolate and clementine curd raspberry crème diplomat soft but i hope it will hold
12:29vanilla meringue on top uncontrollably shaking cherry and nectarine that one could be better bakers you
12:35have one minute left go on jess that's not good i wish i had more time didn't really mess it i'm not
12:45completely happy with these bakers your time is up that was such a rapid end so tight oh my goodness
12:58they all just look absolutely gorgeous and i feel like mine are like a little rough cheers babe
13:04look at the size of that that's got a big horn
13:07it's judgment time for the semi-finalists cream horns hi toby hello
13:20i love the look of them fillings i like the way they spill out it's like the old-fashioned dreamed
13:24horn you used to get in the bakeries a bit concerned about the color i think it needed longer just get
13:28your chops around that that's how you eat horn you can see the lamination but you can also see where it
13:36hasn't baked enough it's got a little bit of rawness down in the bottom your lamination is there a
13:41little bit but you've lost a lot of butter but the flavor of the lemon is delicious with the meringue
13:46on top works beautifully well okay the flavor of the coffee is delicious it's nice and punchy
13:53married with the chocolate flavor is lovely but the texture's yeah sure too hard it is gordon ramsay's
13:59recipe he didn't go for your recipe do you think it could be that reason absolutely
14:03never listen to a chef thank you
14:13i quite like the look of these i quite like the blend of the colors i'm just wondering whether your
14:17horns needed longer in the oven okay
14:22if you get both the fillings it's absolutely delicious the clementine brings a bit of acidity
14:27and cuts the chocolate i do like the fillings i think the pastry you haven't got a lot of
14:31lamination on that you can see it's almost like a short crust it's not flaky yes it's a bit cakey
14:36yeah let's have a look at your so this one is raspberry gel with a lemon cream cheese creme
14:40diplomat that's delicious flavor of that creme diplomat and the gel beautifully balanced together
14:47but again the horns are a bit too dry because you've lost all the butter thank you tom thank you so much guys
14:52quite like the look of them they look really interesting i'm more interested in looking at
15:02them than eating them okay and i think that's because they're all melting but i do think that
15:07the pastry looks good these ones are dulce chocolate whipped ganache with lemon jam
15:13filling it tastes delicious the caramel works really well with the citrus that's really good
15:18rough buff it's really nice lamination is there and it's baked right through yeah i think you've
15:22done a great job with that one right this is a nectarine and cherry comparts with vanilla
15:27mascarone cream both of those flavors are absolutely delicious but i don't think they go very well
15:33together okay nectarine sits in the back note against the cherry so it sort of works for me
15:38paste is lovely and kept that lamination which is decent so well done cheers thank you very much thank you
15:43thank you they look lovely they look interesting and neat we'll see what they're like when we cut
15:52into these ones are a coffee creme diplomat with a dark chocolate center nice flake really flaky
16:01really lovely strong coffee flavor simply delicious you have a lovely lamination on that it tastes great
16:07those ones are a raspberry creme diplomat with white chocolate pistachio center well done jasmine
16:13that is really good balance of flavors the rosary is great pistachio is terrific and i think the
16:19pastry is nicely baked i think you've done a really good job thank you and they look pretty you created a
16:24nice horn there well done well done i'll have another bit you're loving it i'm feeling really good he cut
16:33into them and i heard the flake and i was happy that's all that i can ask for me and jasmine had
16:39good pastry was jasmine's better than mine i hope not there was a clear divide in the room jasmine and
16:46aaron did exceptionally well me and tom not quite as good pastry was definitely the worst out of the four
16:52bull stop move on next challenge for one of our semi-finalists this will be their last technical
17:00challenge hello bakers welcome back to the tent it's time for your technical challenge set for you
17:06by someone called paul hollywood paul have you got any words of advice for our semi-finalists this is
17:12about intricacy and delicacy and you can make a mistake very very easily as ever this task will be
17:19judged blind so we're going to ask these two puppets to fly out of the tent we miss you already so for
17:26your technical challenge paul hollywood would love you to make his take on the exquisite french
17:32framboisier inspired by his many trips to paris now the judges are looking for a light genoese sponge
17:39filled with a pistachio creme musseline and fresh raspberries but that's not it paul would also like
17:47you to make an exquisite sugar glass dome to house your dessert inspired by his many trips to center parks
17:55he loves a water slide you have two and a half hours on your marks get set bike paul's framboisier
18:05it sounds erotic i feel really scared and stressed this is the most complicated technical of the
18:11competition so far i've never heard of her from washi and paul has left few instructions i feel so
18:18serious today i don't like feeling this serious paul i know it's semi-final week but this is perfect
18:26french patisserie isn't it what could possibly go wrong the issue is going to be the musseline
18:31basically it's a custard the blending together of the custard and the butter that's what makes the
18:36musseline if you try and add the butter to a warm custard it will collapse it will not set at all
18:43i think that dome is going to be a problem too one of the big issues with the sugar if you don't take
18:48it to a hard crack which is 150 it will never set we are pushing our bakers to the limit that's the
18:53point i'll take a slice the musseline's holding a shape but only just oh it's such a perfect summer
19:03dessert quite moorish isn't it i'm actually looking forward to when we go and eat another four of these
19:08i'm not stopping i don't care step one says make the genoese sponge yeah i can make a genoese i think
19:19so i'm heating eggs and sugar and then i'll whisk them up and then sieve in the flour what's so great
19:24about this tentacle is that i don't know how to do step one so instead i'm just doing the cheats version
19:29which is just whipping up egg whites and egg yolks separately so this is a terrifying star have you ever
19:35made a genoese sponge before last time i made one paul said it was unpleasant to eat it was well
19:41over baked you used to be the technical king i know let's replace the crowd technical king it's a bit
19:48big i do like this kind of baking but things that look like an actual cake yeah rather than a cake that
19:57looks like a football or a cake that looks like i don't know paul's head exactly who's got time for
20:04that he's like can you please make me a cake the shape of one of my many cars and i'm trying to make
20:09a cake trying to keep as much air in the sponge as possible definitely most worried about this sponge
20:16because it's the base of the entire thing and i don't know how to make it i'm not pleased with that
20:20but i hate making general sponges going in check it in 15 minutes the next step is make pistachio paste
20:30then it's make creme musseline and incorporate the pistachio paste i have never made a musseline in
20:37my life essentially what you're making is a creme pat base this is corn flour this will be the
20:41thickening agent for the creme patissia i'll mix this with the butter and the pistachio paste and then
20:47once the creme pat cools a little i'll add softened butter through um what do i do with the butter i
20:53have no idea if there's an act adding the butter i'm just adding it in lumps if their custard isn't
20:58cool when they add the butter how am i supposed to cool it the baker's musseline could split
21:07and fail to set i'm going to put it into a bowl to cool down a bit i've done the hot custard put the
21:12butter in but i'm just i'm getting in my head about whether or not it should be slightly cooled first
21:17but tastes really nice bakers you are halfway through i'm gonna check my cake certainly baked so i
21:29don't want to bake it much longer me i've made a genoese eight weeks ago i didn't even know what a
21:37genoese was oh now how does one assemble a classic framboisier i need to cut that cake in half i do
21:47feel quite strongly that it will be just one big base of cake rather than cutting it with a lid on
21:52but now that i'm saying that everyone else has cut their cake in half i'm just gonna stick to my guns
21:59it's very vague it just is assemble oh okay come on assemble the framboisier do you feel stressed
22:08yeah it's a flipping stressful situation and it's only flippity-doo-dah it's not that stressful though
22:13it's just putting fruit into a sort of creamy green substance exactly it's actually a really nice
22:19consistency five minutes in the freezer then i'll put it in the fridge even if they've assembled their cake
22:27here we go paul's recipe demands a delicate fondant flour i think this is the best one i've ever made
22:33and an even more delicate sugar dough number eight says for the sugar dome make the syrup and heat to
22:39hard crack stage they've taken away our jam parameters our jam form to say what hard crack is
22:47that is sick sugar syrup reaches the hard crack stage at 150 degrees
22:53anything less than the baker's domes won't set i would assume that that would be shortly before
23:00it would start to caramelize which would be about 130 degrees and then once it's at 150 i will pour
23:06it on here once it's cooled slightly i've seen those videos where people put cling film over something
23:11you pour it on and like the heat of the caramel forces the cling film up i think
23:14going to drizzle quite slowly i don't know how to do this this is so tricky i have no idea maybe i should
23:25have put more on yeah it's hot through the gloves oh i can get more of a dome on it why has it gone
23:32frosted i don't think i can move you want me to put uh help you out actually i'm starting to get
23:37i'm not even helping you what do you want to do do you want to hold it well i'm trying to put pressure
23:41down it's like the film ghost oh gosh nope i'm gonna have to do this again it needs to be more liquid
23:50i think i didn't have enough of the syrup oh god get out okay let's do one more i hate this
24:02whoa there he goes and i cracked it we are gonna go again with the sugar dome bakers you've got 15
24:13minutes left oh my goodness me i don't know if this is even gonna set in that time it's literally
24:19losing air why is it losing air this is horrible oh it's like all my hopes deflating
24:29i think it's a bit too domey can someone open my freezer oh i can do it
24:39oh no i smashed it as i put it in it hit the shelf
24:45that's absolutely gutting almost felt like that was gonna work
24:51how much time do we have bakers you only have five minutes left
24:55do you know what i need to stay here for like another few minutes i think but i just don't have
24:59time the dome is just gonna have to go i've tried it twice don't think i'm gonna have time to do this
25:05the mousseline doesn't look very set
25:08battle it's oh no no oh my god can i save it it's awful it looks like the mousseline's split so
25:23there's nothing i can really do
25:24i'm just not meant to do technicals it's not quite what i wanted it to look like but it's all right
25:33jasmine's is perfect i just have to get it right this time bakers you've got one minute left oh my god
25:40oh my god it's literally you're not gonna say i don't think it's going to
25:45do you do it no
25:50tom is your mousseline sir yes it's yours i don't think so
26:00oh it's bursting the seams already it's falling it's gonna be a puddle
26:06oh it's completely falling apart
26:10how funny how funny your time is
26:15Ah, look at this.
26:20Oh my God, how is that so set?
26:26Guys, what the flip?
26:27Guys, that was awesome.
26:31It's judgment time for the semi-finalists from Boissiers.
26:35Time to welcome back our judges.
26:45Paul and Prue are looking for a perfectly set pistachio musseline
26:49filled with fresh raspberries
26:51and sandwiched between two delicate Genoese sponges,
26:54all topped with a fondant flower and crystal-clear sugar dome.
27:01OK, this is quite neat, actually.
27:03Yeah.
27:03Musseline, this decent sponge.
27:04And that looks as if the musseline's held.
27:06Where's the sugar dome?
27:07It's so thin, you can't see it.
27:10There it is, crack.
27:12That looks really good.
27:14It does look nice.
27:16It's well-baked, isn't it?
27:17Mm.
27:18And the musseline's nice, it's got that pistachio right.
27:19That is delicious.
27:20But there's nothing wrong with the cake,
27:22except it's missing its dome.
27:23We go from the sublime.
27:25To the slime.
27:26What is this?
27:28There is a sponge there.
27:29I think the musseline's been the issue.
27:31Aren't there meant to be two layers of sponge?
27:33Let's not beat around the bush, shall we?
27:35You put that all into a bowl.
27:37It's a trifle.
27:38Very good trifle.
27:40Similar issue, but it hasn't gone quite as bad.
27:42Well, this one's split, so it's curdled.
27:44But there is a sugar dome.
27:46There is a sugar dome.
27:48Not a very good one.
27:49Not the best sugar dome.
27:54Nice flavour.
27:55That musseline's had the big problem.
27:57Moving on to number four, that's pretty decent.
27:59Yeah.
28:00Sponge is there.
28:01Musseline looks good.
28:03Sponge is nice and thick.
28:06It tastes lovely.
28:07Musseline's good.
28:08The flower's nice.
28:09Where's the dome?
28:10The Framboisier will now be ranked from fourth to first.
28:15You won't be surprised to hear that in fourth place we have this one.
28:19Toby.
28:20It's a bit of a disaster.
28:21In third place we have this one.
28:23Whose is this?
28:24Aaron.
28:25A bit of a problem with the musseline.
28:26But you did have a sugar dome.
28:28Well done.
28:29Thanks.
28:30In second place we've got this one.
28:32Who is this?
28:32This is a really nice cake.
28:34I'd say it's pretty well faultless, but there's no dome.
28:37In first place.
28:41Excellent.
28:42Loads of raspberries.
28:43Really neat on the outside.
28:44Musseline was nice and shaped.
28:46What happened to the sugar dome?
28:46I tried it three times and then I gave up.
28:51Can't believe I came first without a sugar dome.
28:54Wow.
28:54I'm honestly not even that gutted that mine smashed,
28:57because I don't know how I was ever going to get it out of the mold.
29:00And that was a shambles, wasn't it?
29:01It looked like a pond.
29:02And it's down to the showstopper.
29:05Hate being in this position.
29:11Just one challenge remains before we crown this year's last star baker
29:15and discover who will miss out on a place in the grand final.
29:20All right, good luck, guys.
29:21What did you make of their bakes yesterday?
29:23The technical was a bit of a surprise.
29:25I mean, we had a couple of real disasters there.
29:27You know what?
29:28Tom did make a really good sugar dome
29:30and it shattered like a windscreen.
29:33Jasmine's the only one that's in a fairly safe position.
29:36I think the one that's in the most trouble is Toby.
29:38Toby's technical.
29:39If he'd have done a dome,
29:40he could have poured the liquid into it.
29:42Turn it upside down, I had a trifle.
29:44Whereas Aaron's was split.
29:46It was like scrabbled it.
29:47The final is just inside.
29:49The pressure today is palpable.
29:51You're going to feel it.
29:52It makes your job really difficult
29:54because the last thing they want to do is chat it to you.
29:56They want to concentrate on winning Great British Bake Off.
30:01Great.
30:01Welcome back to the Tent Bakers.
30:06This is your last chance to win a place in this year's final.
30:11If you showstop a challenge,
30:12the judges would love you to make a macaron centrepiece
30:15depicting something meaningful to you.
30:18It needs to be bold and impactful
30:21and there need to be at least 30 filled macarons.
30:25You can do this.
30:26We believe in all of you.
30:27We do.
30:27You've got four and a half hours for this.
30:30On your mark.
30:31Get set.
30:32Bake.
30:36Trying to remain as positive as possible,
30:38but inside thinking it would be an absolute miracle
30:40if I get this done.
30:41Macarons are notoriously finicky.
30:43Yeah, semi-finals there, you know.
30:45Can't make it easy.
30:46I wing it, trust Wednesday, hope the best,
30:48and drink some coffee.
30:50Today's showstopper challenge is a macaron centrepiece
30:53using possibly a biscuit to create the frame
30:56to hang the macarons on or stick them on.
30:58It has to be 45 centimetres high
31:00and everything must be edible.
31:02In this weather, I wouldn't suggest using chocolate.
31:05Could be anything,
31:06but predominantly it needs to be macaron.
31:09It is all about getting the right bake.
31:11If it's underbaked, it goes soggy.
31:13If you overbake it, it can crack
31:15and you can taste that it's burnt.
31:17It's a very specific thing, a perfect macaron,
31:20and it's very difficult to achieve.
31:22I want colour, I want great flavours.
31:24Above all, I want a beautiful macaron.
31:26Three of our finalists are in there,
31:28so we want to see baking perfection.
31:31Good morning, Toby.
31:32Good morning.
31:33Right, Toby, tell us all about your macaron centrepiece.
31:36So I'm doing a crate stack filled with lemons,
31:40like you'd find at like a fruit market.
31:42Yeah.
31:42When I went to Columbia, we went into a supermarket
31:44and it was just filled with the most colourful fruits
31:46I've ever seen.
31:48Toby's only chance to reach the final
31:50involves perfecting lemon and poppy seed macarons.
31:54Filled with white chocolate ganache and lemon curd.
31:56And constructing gingerbread crates
31:58covered in chocolate macaron
31:59filled with a dark chocolate and hazelnut ganache.
32:03It wasn't your best day yesterday?
32:04Yeah.
32:05You have to produce today.
32:06Yeah.
32:07Just saying this,
32:07I did work in a macaron factory for a day.
32:11So if anyone needs any tips...
32:13For a day?
32:14For one day, yeah.
32:15Oh, for a day?
32:15For a day.
32:16You're on day release.
32:16To support their macaron centrepiece,
32:22most of the bakers are using biscuit.
32:24So this gingerbread was actually inspired by Poyman.
32:27So shout out to Poyman for helping me out.
32:28And whilst Toby hopes to reach the final
32:30with the help of some absent friends...
32:33Honestly, I already feel ridiculous.
32:36Tom's showstopper...
32:37Tom, that is...
32:39Oh my.
32:40...is all Tom.
32:41Tom's turned into a chocolatier.
32:43Go on, Tom.
32:44My macaron centrepiece is a beehive.
32:47This is the dark chocolate,
32:48which is going to be the beehive itself.
32:49How much chocolate have you got there?
32:51Just about 12 kilos of chocolate in there.
32:53Oh, my God.
32:53What are you doing?
32:54I know.
32:55Tom's love of bees has inspired a giant chocolate hive,
32:59home to two swarms of bee-shaped macaron.
33:02One filled with mango ganache and a lemon and mango sauce,
33:05and the other with salted dark chocolate ganache
33:08and a sour cherry gel.
33:10I'm glad you're using loads of chocolate.
33:12I want to see a spectacle.
33:14I want you to cover Paul Hollywood.
33:18Produce his entire head and body in chocolate.
33:20Which part would I need 12 and a half kilos for?
33:25Morning, Jasmine.
33:26Morning, Jasmine.
33:27Tell us about your sculpture.
33:29I am going to make a macaron Christmas tree.
33:32Very festive.
33:33Because it's the season.
33:34Jasmine will celebrate her favourite time of the year
33:37with a gingerbread Christmas tree,
33:39decorated with macaron baubles
33:41filled with raspberry and dark chocolate ganache.
33:44And that's not all.
33:46The sides of the tree are all covered in green macarons,
33:49if that makes sense.
33:50And I hope that the macarons all kind of blend in
33:52and it's just a green background.
33:53So you've definitely got no pistachio in there today?
33:55There's no pistachio.
33:56Oh, that's nice.
33:57Thought I changed things up about it, you see.
34:00So this is going to be a sloth,
34:03because I call my boyfriend sloth.
34:04Because he ambles around like a sloth.
34:07Aaron's boyfriend, Anthony,
34:09inspired a sugar cookie and macaron sloth.
34:12He's the only semi-finalist attempting three ganache fillings
34:15with grapefruit and mint, yuzu and pear,
34:18and salted popcorn.
34:19Your boyfriend's a sloth?
34:20Yes.
34:21The society frowned on that relationship.
34:26Supposedly depends where you live.
34:27We live in different times now.
34:28You live in quite a woke area, it's fine.
34:30East London.
34:31This guy's right to date a sloth.
34:33Leave him alone.
34:36I'm just doing this for fun,
34:37to torture myself for an hour
34:38before I get to do anything else in the challenge.
34:41Whilst Tom's structure is still a work in progress...
34:43Say a little.
34:45...everyone else can move on to the main event.
34:47I'll just put these in the fridge
34:48and then I'm doing my macaron.
34:50The key to getting macarons ripe.
34:52That is a great restaurant.
34:53People spend years trying to perfect them.
34:55Perfect macaron begins with a precisely whipped meringue.
34:59It's the fear of failing and the missing out on the final
35:02that terrifies me.
35:04Which then has to be carefully folded with ground almonds.
35:07This is not yet macaronage.
35:09This delicate mixture is one of the most volatile in all baking.
35:13The process of macaronage does actually happen
35:15while you're folding this in.
35:16So I want to get out some of the air,
35:18but not so much, they're flat.
35:19If it holds too much air in the oven,
35:23it will just explode out.
35:25It's a fickle process.
35:27We're tempered.
35:28That Tom has yet to worry about.
35:31F***.
35:32I'm so happy.
35:38It's very Tom.
35:40You need to move fast.
35:42Go on, Tom.
35:45Oh, my God.
35:47Oh, God.
35:48The tape has torn.
35:49We did not want a ripped bucket.
35:55As Tom makes emergency repairs
35:57to his chances of reaching the final...
35:59Nervous about time now.
36:01..everyone else is already planning for the worst.
36:04How many do you leave?
36:05As many as you can do.
36:06Prue and Paul have demanded that each centrepiece...
36:10It's just chocolate marks everywhere.
36:12I'll just leave footprints everywhere.
36:13..is covered with at least 30 filled macaron.
36:17One macaron is actually two shells,
36:19plus the fillings.
36:20You're having to make in excess of 60...
36:22Oh, hello.
36:25I'm going to end up making, like, over 100 macarons.
36:27I'm just going to do some Justins.
36:31Just in case the other ones don't work.
36:32But there could be another way of securing a place in the final.
36:36Can we grab a brick?
36:37I don't know if you've ever watched this show before,
36:39but there's a character called Mr. Spoon.
36:40Unfortunately, he's been in a fire.
36:42He's in a hospital.
36:43Oh, he's his second cousin.
36:45Mick, he fixes the photocopier.
36:47So, you know the rules.
36:48What are the rules?
36:49If you kiss Mick, you get in the final.
36:56Yes.
36:57God, I really, really need to be moving.
37:00Don't worry, I'll literally take 30 seconds of your time.
37:03What do I have to do to get an extra 45 minutes in the challenge?
37:05To get into the final,
37:06you just have to give him a respectful kiss.
37:09Ooh.
37:09Ooh.
37:11Mate, I'll take all the luck I can.
37:14Free for free.
37:15There you go.
37:16You know what's happening, don't you?
37:19Respectfully.
37:20I felt quite respectfully.
37:22He said it was quite sensual.
37:24Where else can I kiss him?
37:26Where else can you kiss him?
37:27I don't know.
37:27It's not that kind of show, Jasmine.
37:29It's not that kind of show.
37:33Bakers, you're halfway through.
37:36Yippee.
37:37And then the pain stops.
37:39Now macaron become even more temperamental.
37:42They have to be left to form the skin in about 20 minutes
37:45so that the air doesn't pop out the top.
37:47Basically, you should be able to really gently rub your finger
37:49along the top without it sticking.
37:51I'm going to get on and make another batch straight away
37:53because I can't wait to see if these ones fail
37:55to then make another batch.
37:56Then I'm going to get on to my fillings.
37:59Paul and Prue are expecting two separate fillings.
38:02Hazelnut and peanut praline in there.
38:04I'm going to start making a lemon curd.
38:06I'm doing a dark chocolate ganache
38:07and a raspberry white chocolate ganache.
38:08But with a place in the final at stake...
38:11It's a grapefruit and mint.
38:13Yuzu with a bit of pear.
38:15Aaron Sloth will have three.
38:17And salted popcorn.
38:19Actually, I think they're all based on cocktails.
38:21Some of my best work has been whilst I've been drunk.
38:25One more minute.
38:27It's going to go in now, actually.
38:29The semi-finalists now face the toughest juggling act
38:32of the competition so far.
38:34Not only will they have to precisely time the bake
38:37on multiple batches of macaron...
38:39OK.
38:40..there's still fillings to perfect.
38:42First batch of macarons.
38:43..and fragile, intricate centrepieces to construct.
38:47Squeaky bomb time.
38:51Whilst Tom's hive may finally be getting some bees...
38:54There was no chance I was waiting, I'm afraid.
38:57..it all burst.
39:00Every single one.
39:02The macaron for Aaron Sloth...
39:05Erm...
39:06..may have hit the oven too soon.
39:08Those I can't use.
39:11I'm going to have to do them all again.
39:13This is not ideal.
39:14Well...
39:14..just do what I was going to do before,
39:20just carry on with the ones I was already going to do.
39:22How's it going, Bob?
39:23I can slowly feel my place in the final slipping away.
39:27Why are you saying that?
39:28I think I might not have left them long enough to dry.
39:30Have we got enough time to do with them as well?
39:32Erm, maybe.
39:33Whilst Aaron faces remaking an entire batch...
39:37Whoa!
39:38They are massive!
39:41..Toby and Jasmine seem to have struck macaron gold.
39:44They've got massive feet.
39:46You see how it rises and has, like, a gap?
39:48That's the feet of the macaron.
39:51You don't have them.
39:52It's not a macaron.
39:53Let me just look at them.
39:55Oh, my God, the feet all look great.
39:57But now Tom's macaron...
39:58..the feet are spreading out.
40:00..don't seem to be faring much better than Aaron's.
40:03Just got to keep moving.
40:04The second batch is in.
40:06Yeah, Bobo.
40:08Yeah, don't love this batch.
40:10As Aaron tries to get back on track...
40:12I don't like giving up.
40:15Jasmine is already constructing.
40:17The supports are going to interlock,
40:19and then I'll put stars on top to make the tree.
40:24That was less than ideal.
40:25I'm not an engineer, I'm a medic.
40:28I'm just piping my lemon sign.
40:31So I'm making a giant macaron.
40:32I will say lemon.
40:35Love that sign.
40:35Look at the sign.
40:36It looks all right, doesn't it?
40:37It's perfect.
40:38He's not going out without a fight.
40:40He likes to fight.
40:41He likes to fight?
40:41Should we have a fight?
40:44Yeah, but it's not me that likes to fight.
40:47Get off me.
40:48Oh, my God.
40:48Is there anything we can do to help?
40:50Yeah, exit, I think.
40:51Yeah, what if we just hang out here?
40:56Further.
40:57You need to hop the fence.
40:59Come here, stand there.
41:16Here.
41:17Is this better?
41:18A bit further?
41:19No, that's all right, to be fair.
41:21Noel, if you can join her, that'd be great.
41:23I can't get over that fence and these trousers.
41:27Bakers, you've got one hour left.
41:30Not great.
41:31They're doming on the bottom.
41:33Great feet.
41:35Put them on feet finder.
41:37They're terrible.
41:38Aaron is in danger of presenting a naked sloth.
41:41I hate macarons.
41:43I just think the first pack's a little underdone.
41:45And Tom's bees are currently homeless.
41:47Got to get the chocolate out now.
41:48All right, come on.
41:51God.
41:52I'm going to pull this big one up.
41:54Big feet on the lemon sign.
41:56Look at that.
41:57Sick.
41:58You heard a second bucket out.
42:00It could be some cracks because of that leak coming through.
42:02It can create a weakness in it.
42:10We have the beehive.
42:13There are so many elements here.
42:15I've got so much gingerbread still to bake and everything.
42:19I might quad shelf.
42:20I think I'm going to have to.
42:22Oh, this is going to be so tight.
42:28Look at Tom's.
42:29It's impressive.
42:30I'm not going to lie.
42:31What's more impressive is Ian's inside that.
42:33I'm just painting the whole thing now.
42:38And then I need to get on to decorating my macarons because my bloody macarons are nothing.
42:41Every batch is just as rubbish as the others.
42:44I'm thinking maybe under macaronage, maybe I've left them too long.
42:49That's good.
42:50I want as much time as possible to assemble it.
42:52Just got to keep slowly plodding.
42:54Bakers, you have half an hour left.
42:57These are terrible as well.
42:59Won't we just add it to half an hour for everyone?
43:01Tom, start assembling.
43:02This needs to go in.
43:08I'm putting the macarons on the side of the tree.
43:13There's one more box to go in the oven.
43:16I don't think I've got 30.
43:17One, two, three, four, five, six, seven, eight, nine, ten.
43:21I think I'll just, just do it.
43:23Go on, Aaron.
43:24Oh, my God, that is so heavy.
43:26Go on, Tom.
43:26Deep squat.
43:27You got it, mate.
43:30Wow.
43:31That is insane.
43:38Is it falling over?
43:39Oh, no.
43:40Never fallen over before.
43:43I need to get 30 macarons on that.
43:45I need to fill all of my many macarons.
43:48This is a raspberry and white chocolate one.
43:50If I manage to pull this back to something looking half decent,
43:52I will be shocked.
43:54Whoa, look at jasmines.
43:55That looks amazing.
43:57When you're under this much pressure,
43:58your hands just shake because you're going to rush so much.
44:01Oh, these look good.
44:03They're not burnt.
44:04No, they look good.
44:04They're burnt.
44:05They look good.
44:06Oh, thank God for that.
44:10Yeah, these are good.
44:11I can bake, you know.
44:13It's not a total write-off.
44:15I've made filling them easier by just doing one.
44:18It was going to be ganache and lemon curd,
44:20and now it's just lemon curd ganache.
44:22Time, time, time, time, time, time.
44:23This is my yuzu.
44:26That's the dark chocolate ganache with some salt.
44:28Then we'll have cherry sauce in there as well.
44:30Just got to keep moving.
44:32Tom, your caramel smells like it's going.
44:34Oh, f***.
44:34Thanks.
44:36This is the grapefruit.
44:39Now we move on to the mango ones.
44:41Do you know what?
44:42I think I'm going to be so close.
44:43I want more time.
44:45I think I might just be able to get it fully finished.
44:51I need to work on my caramel drip.
44:53It's in the popcorn.
44:54How long do I have left?
44:55Ten minutes left.
44:57Ten minutes left.
44:57Ten minutes is in soon.
44:59It's so hot.
44:59The ganache is starting to melt.
45:00Get this googly eye.
45:02It's starting to look more like a salt.
45:08Got to get the big lemon sign on.
45:10Tom, have you got any spare free spray?
45:12There you go.
45:15It's snowing.
45:18What's it all for if I don't get the lemon sign?
45:20Merry Christmas, Jasmine.
45:30And a happy new year.
45:32What's the time check, please?
45:33Five minutes left.
45:35It's definitely not going to be covered.
45:37There's nothing else I can do now.
45:38It's going to be precarious.
45:39And that is 30 macarons.
45:43It's an ugly sloth, but it is the way it is.
45:45Please don't shatter.
45:46Oh, my God.
45:51That was a really pretty one.
45:53Come on.
45:54Is it possible for me to get to the back of this?
45:57Oh!
45:58That is f***ing annoying.
46:02That is so annoying.
46:03How much time?
46:04One minute left.
46:06Ten seconds per one.
46:08One, two, three, four.
46:11This is tense, this is it.
46:14It's awful.
46:14I don't think I'm going to get enough coverage.
46:17I think they're going to complain.
46:1830 seconds.
46:22Please spray, please spray, please spray.
46:26Bakers, your time is up.
46:30Please step away from your showstoppers.
46:33Can I just...
46:35You've done it, bakers.
46:38I don't know.
46:40It's great.
46:41I had to redo my macarons so many times.
46:44You did it.
46:45You were so out of dinner.
46:47Aaron, you did it.
46:48Just a mouth?
46:49Yes.
46:51He's like a sad monkey.
46:57It's judgment time for the semi-finalist showstoppers.
47:01Jasmine, would you like to bring up your showstopper, please?
47:03So, this is my macaron Christmas tree.
47:15It's neat as a pin.
47:16You have a lovely dome on these.
47:19The pink ones, not so much, but the lighter ones you do.
47:21But they are smooth and extremely neat.
47:24And when you look at it in detail, you realise you've covered almost every inch of the biscuit
47:28with macaron.
47:29They look lovely.
47:29So, all they have to do now is taste great.
47:32There's raspberry ones, which are the pink ones, and then the white ones are filled with
47:35the dark chocolate ganache.
47:38If you like dark chocolate, which I do, that's perfect.
47:41Lovely flavour.
47:42It makes it heavy.
47:43But nevertheless, it is a dark chocolate macaron.
47:45That's what it tastes like.
47:47The raspberry one's not as delicious as the chocolate one.
47:49Should have put pistachio with them.
47:51Thank you, Jasmine.
47:52Just for you.
47:54Well done, baby girl.
47:55Well done, Jazzy.
47:56I'm Jazzy J.
47:57Aaron, would you like to bring up your macaron showstopper?
48:13This is my sloth.
48:15I'm impressed with the amount of macaron.
48:17They completely cover your structure.
48:19I don't know if he looks much like your boyfriend, but he...
48:21LAUGHTER
48:22There are a few smashed macaron here, which is a pity.
48:25The filled ones don't look too bad.
48:27A bit flat, you've lost a bit of the dome on that.
48:29The yellow ones down the front, you've lost all of the dome.
48:34There are three flavours of macarons.
48:36One which is a white chocolate ganache with grapefruit jelly,
48:39salted popcorn, and yuzu with some pear.
48:42They taste delicious.
48:47Quite chewy.
48:49Mmm.
48:50Grapefruit is delicious.
48:51But they're not your best macaron.
48:54I like the flavours, actually,
48:55but the standard of the macaron is not as good as I expected.
49:01Cheers, guys.
49:02Toby, it's time for your macaron centrepiece.
49:23This is my crates of lemons sculpture.
49:26The structure itself is gingerbread.
49:27It's very clever.
49:29There is a lot of gingerbread.
49:31Yeah.
49:31I like what you've done with the design on the macaron,
49:34because I think it's worked out really well.
49:36So, we have lemon and poppy seed macarons on the top
49:39with lemon curd, white chocolate ganache,
49:41and the macarons on the front have dark chocolate ganache
49:44and hazelnut and peanut praline.
49:49They are so chocolatey.
49:51They're delicious.
49:53Got a proper little foot.
49:54They're very good.
49:56Love the chocolate ones.
49:57Not too dry on the mouth.
49:58It's delicate, which I really like.
50:00The lemon ones were a bit dry for me.
50:02OK.
50:03Probably needed a little bit of gel or something in the middle
50:05just to lighten it,
50:06because that would have made a big difference.
50:07I think that, obviously, if you've eaten that first,
50:10I mean, that is extremely flavoured,
50:11and that's mildly flavoured.
50:13So, it suffers a bit.
50:14Is this labour all macaron?
50:16Yes.
50:16Yeah, that's all macaron.
50:17Well done.
50:17That's nice, that, yeah.
50:18I think it's just good pipe work with the macaron stay,
50:21which I'm quite impressed with,
50:22and I do love the chocolate one.
50:24And the construction's excellent.
50:25It's very neat.
50:26I think you've done a good job.
50:30Well done, mate.
50:31Well done, mate.
50:32Cheers.
50:32The sign is correct.
50:33I would just never even try a sign like that.
50:35It's just so big.
50:36Like, macaron up that size.
50:37Honestly.
50:39Tom, you ready for your centrepiece?
50:41Can I get a bit of help?
50:42I'll carry a brick.
50:43If I give you a brick.
50:47You all right?
50:49I might get there.
50:59Well, I have to say, it looks absolutely astonishing.
51:02It's so dramatic.
51:03I think it really looks like a swarm of bees coming round.
51:06What do you think?
51:07I'm going to be a little bit more critical.
51:08If it was chocolate week, I'd accept it.
51:10I can't accept that.
51:11When it's a macaron challenge.
51:13The macarons look fairly flat.
51:15The painting's rudimentary.
51:17But the main thing I'm looking at is that.
51:19And this.
51:21It's very Tom.
51:22I understand that.
51:23You should have made that smaller.
51:24And then covered all of it.
51:26It's two flavours.
51:27We have mango and white chocolate ganache in one.
51:29And then we have a dark chocolate salted ganache
51:32with a sour cherry.
51:35I get the chocolate and the cherry.
51:38A bit longer in the oven.
51:39Too soft.
51:40Mm.
51:40Very good, strong mango.
51:42Mm.
51:43Beautiful flavour.
51:44Again, they're very pleasant.
51:45But again, it needed longer in the oven.
51:49Thank you, Tom.
51:50I feel chocked down like a tree.
52:06It's so lame.
52:07I can't believe I'm crying.
52:08Oh, I just worked so hard with this week on that.
52:14I feel like the judges were quite pernickety today.
52:16Like, any element that wasn't perfect, they really picked apart.
52:20Jasmine got a piece of criticism.
52:23Never heard it before.
52:24Do you know what?
52:24I really don't know where I stand, but I'm so proud that I've pulled it back to a place where I'm just not quite sure.
52:33With the other two lads, I think there's a possibility any one of us could go home.
52:37It's like a showstopper.
52:46Did anyone blow you away?
52:48No.
52:49Oh, that's a shame.
52:50But I think we can talk about Jasmine.
52:52You can take hair out of the equation.
52:54She's through.
52:55What's more important is which two are going through to the final with Jasmine.
52:59This is where it gets a little bit sticky.
53:01I really didn't think the design of Aaron's was particularly good.
53:05But you actually said that you liked it.
53:07No, they tasted good.
53:08Tom hasn't been doing well for a few weeks.
53:10We saved him last week.
53:12Do you think we could save him again?
53:13What he did was a chocolate sculpture, but it's not a chocolate challenge.
53:17Toby was doing the worst when we came into the showstopper.
53:21However, his chocolate macarons were delicious.
53:24I liked the shell for the lemon, but I didn't like the flavour.
53:28Obviously, next week is the final.
53:30You've got a really big decision to make.
53:33All I can say is good luck, guys.
53:35It's really impossible, this.
53:37We could ask for a volunteer to go home.
53:39LAUGHTER
53:40Well done, bakers.
53:57I've got the great job this week of announcing the Starbaker.
54:00And this week's Starbaker has already won the Starbaker four times.
54:08This is your fifth Starbaker, Jasmine.
54:12That is a joint record, isn't it, Paul?
54:14It is.
54:15Just one other person.
54:16Well done, you're through to the final.
54:18Sadly, I've got the job of announcing who is going to be leaving today.
54:22But before I do that, I've got to say,
54:24this has probably been the toughest decision
54:27across the whole of the series so far.
54:29But the person who's going to be leaving the bake-off tent today is...
54:36..Toby.
54:45Well done, mate, well done.
54:51So sorry, Toby.
54:53Thanks, babe.
54:54I'm so sorry.
54:55No worries, no worries, thank you.
54:57It's tough to come back from serving a puddle of moose-loon, isn't it?
55:04And I had a good comeback today.
55:07The fact that I made it a tough decision today, I think, was great.
55:12We looked back on it when we were looking back at it,
55:13and all of a sudden I remembered you, one by the end, and went,
55:15yeah, well...
55:16Yeah, it's pretty memorable, wasn't it?
55:18Yeah!
55:20Yeah.
55:21What's been the missing about being in the tent?
55:26Oh, it's the good bits that I find hard to talk about.
55:31The best thing about being in the tent is definitely the people.
55:34The handshake was good, the star baker was good,
55:37but, yeah, people's definitely the best bit.
55:42So sorry, man.
55:43I've got you.
55:44That's so good.
55:44Did so well.
55:45It took a while for Pira and I to discuss everything.
55:48It goes to show how tight things are on Bake Off.
55:50It came down to that one mistake on the Juan Boisier,
55:53and that, unfortunately, was the downfall of Toby.
55:56I think Toby, in a way,
55:59was our least confident baker when we started.
56:02He has learned so much.
56:04He's a really talented baker.
56:05Thank you so much.
56:08Obviously, like, I know it's coming.
56:10It just sucks.
56:12Yeah, it sucks that Toby's gone.
56:15It's just sad that I didn't get to do the final with him.
56:20I thought that was it.
56:21Getting a spot in the final,
56:23I just, I feel so blessed.
56:27I'm glad I really persevered.
56:28I'm glad I didn't give up.
56:29Can we have one more parlorade?
56:31Do you want me to do it, if you want?
56:32To be able to get here and have the opportunity
56:34to try and win,
56:35that's what I'm here for.
56:37Toby said this really sweet and sad thing in there
56:40where he was like,
56:40you just think it's never going to end.
56:44I'm so lucky that it gets to go on.
56:52It's just baking.
56:53What a final it has been.
57:10This feels completely impossible.
57:11Don't know if I've ever worked this fast in my whole life.
57:14Very, very quickly.
57:15The winner
57:15of the great British Bake Off.
57:22It's going to be so tight.
57:23Is
57:24Wait, oh my God.
57:26Oh my God.
57:27There's an issue somewhere.
57:29Are you a star baker in the making?
57:32If you'd like to apply for the next series of Bake Off,
57:35visit channel4.com forward slash take part.
57:38Bye.
57:39Bye.
57:40Bye.
57:41Bye.
57:42Bye.
57:43Bye.
57:44Bye.
57:45Bye.
57:46Bye.
57:47Bye.
57:48Bye.
57:49Bye.
57:50Bye.
57:51Bye.
57:52Bye.
57:53Bye.
57:54Bye.
57:55Bye.
57:56Bye.
57:57Bye.
57:58Bye.
57:59Bye.
58:00Bye.
58:01Bye.
58:02Bye.
58:03Bye.
58:04Bye.
58:05Bye.
58:06You
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