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Short filmTranscript
00:00Last time
00:03It was back-to-school week, I don't look great. I'm gonna get a detention definitely
00:08Jasmine rose to the top of the class it is style with substance winning star baker for the second week running
00:14a lot in barely scraped a pass
00:17Very messy. It was Jessica who failed to make the grade
00:20Triceratops is looking a bit sad and was expelled from the tent. I've met some incredible
00:26Inspiring bakers, so it's not all bad this time
00:31What is it this? I can't possibly comment on what that looks like. It's chocolate week
00:35Worried about all of it really the bakers let loose with moose in the signature. Hope it's not tiramisupe
00:42Innovate behold the gingham pantry in a never-before-seen technical
00:49And go gooey with incredible showstoppers
00:51So good whose food of love will seduce the judges. That's a beautiful chocolate biscuit and who I was way too chill will crack
01:00Under the pressure surgery
01:21Come on, wait, come on. Last week was really fun. Yeah, that showstopper did not go well. So hopefully this week breaks the cycle
01:34Real chocoholic
01:36I do love chocolate, so maybe I'll eat these words, but I'm looking forward to it. So yeah, I'm ready
01:42I am so scared of chocolate
01:47I feel like I know what I'm doing so fingers crossed
01:50It all goes to plan
01:55Hello bakers welcome back to the tent it is chocolate week now for your chocolate signature bake
02:01The judges would like you to make some highly decorated
02:05Chocolate mousse cups now chocolate mousse cups is actually my stage name for when I do burlesque
02:10If I do break out into any dancing, I do apologize
02:15The judges are looking for some indulgent chocolate mousse desserts inside edible chocolate cups
02:21You can use any chocolate that you like, but there must be a baked element in your cups
02:27Do you have two and a half hours on your marks get set bike?
02:33Jockey week it has begun chocolate week, and it's not super hot. I think we're on their winner today
02:41The signature challenge is a chocolate cup filled with a chocolate mousse what could be better than that?
02:47So I'm just starting to melt my chocolate
02:50They've got two and a half hours to produce their own tempered chocolate cup. This is a 70% diet chocolate. It's quite fruity
02:56tempering is basically melting chocolate cooling it and then warming it slightly. I had successfully
03:02temperature the chocolate at home the chocolate when it is finally set will be very shiny
03:09It will also have that snap and come away from the mold more easily, but now
03:15who knows
03:17What is a mousse a mousse is quite light and melts in the mouth, but it must be set
03:22I'm not too worried. We wanted to have some baked element in an air somewhere. I'm starting with a biscuit
03:30Fresh fruits like cherries very good with chocolate. I think it's a winner. I'm excited for this challenge. I love chocolate. I love mousse
03:38What's the not to like? Am I worried?
03:41Obviously
03:44Morning, Leslie. Good morning. Good morning. So, Leslie, what are you doing about your mousse cup?
03:49So we're doing a dark chocolate cup, a mascarpone cream, chocolate mousse, coffee liqueur, a little sponge biscuit,
03:57a walnut praline, and then I'm topping it all off with a whipped coffee, white chocolate ganache
04:03and with a caramelized banana and some of the praline. I like someone that challenges themselves for two and a half hours
04:11Leslie's ambitious take on a tiramisu will feature no fewer than six separate elements as well as a chocolate spoon to eat it with
04:20Allow yourself time to set in as the critical thing in the challenge. Good luck. Thank you. Yes, Leslie
04:25Probably gonna need it
04:28And Leslie's not the only baker
04:30Right, we're in. Putting this classic Italian dessert
04:34You want to maintain as much air in the egg whites as possible so you get a nice light biscuit
04:39Into a chocolate cup. I've only practiced this once. I actually thought it was two hours not two and a half hours
04:45So now I'm like I've got extra time
04:47But time goes so fast in this place
04:50Aaron's tiramisu will come molded in real espresso cups and lids
04:54An almond sable will be on hand to dip into the chocolate mousse
04:58If it's only that big it's got to be pretty rich
05:01Are you saying you want more? I don't want to feel cheated. I've gone to a restaurant. I paid a lot of money
05:06So I think it is enough. Good luck, Aaron. Thank you very much. Thank you
05:10Some people would say it's not about size. In this case, it seems all about size
05:16But Tom is also doing a similar thing
05:19Biscotti Italian for twice cooked. So mine needs to be better
05:24So it's gone straight back in
05:27We have tiramisu
05:30Tom will avoid being too tiramisu similar by adding coffee soap biscotti to his cups
05:36To separate two different flavoured mousses
05:39Are you putting booze in this? I can see some booze
05:41Yeah, there's booze in this part here
05:43Is paul not a big drinker? paul likes a pina colada
05:46Yeah, he does
05:48Have you ever had a banana colada?
05:49You're making this up
05:50I'm not if you get to the final
05:52We'll have banana cladis
05:54Deal
05:54Deal
05:55Deal
05:55I'm gonna start to fill my moulds
05:59Let's give this a go
06:00The chocolate will start setting
06:01It's fairly messy this isn't it?
06:03As soon as it hits the moulds
06:05It's just now working fast
06:07Fail to work fast
06:09I need my white chocolate and I put it with the waves
06:13And the bakers won't produce the delicate chocolate cups
06:16You can see the chocolate is getting really thick really quickly
06:21The judges are expecting
06:21This is setting much much faster than it has at home
06:26Like I can barely even tip it round the mould
06:29This is not good
06:30Panic is setting in
06:33Toby's shelves will contain an orange infused chocolate mousse
06:36A set orange gel and an orange liqueur soaked earl grey sponge
06:41And where did the inspiration come for this?
06:43Mojurex
06:46I like to have fruit in a lot of my bags because I think it lightens it a little bit
06:49And orange and chocolate are such a classic
06:52Yeah exactly
06:53And Toby's not the only baker
06:55There might be enough actual orange in these to contribute towards your five a day
06:59Keen to boost the judges fruit intake
07:02We are gonna blend some strawberries together
07:05Hopefully we'll get a nice mousse setting in the fridge
07:08Nadia will pipe pistachio cream into her white chocolate cups
07:12Then top with crumbled Viennese biscuit and white chocolate and strawberry mousse
07:16So this here is a little bit of double cream and gelatin
07:19Gelatine can help stabilise the mousses
07:22In that we're gonna put our strawberries
07:24But to reach the desired texture
07:27Wish I'd put more gelatin in this
07:29The most important thing
07:31I'm gonna whip up double cream and then whip up some egg whites as well
07:34Is to whip air into the cream or egg white base
07:37So that creates an aerated mousse hopefully anyway
07:40Airate insufficiently
07:42Very lightly whipped cream
07:44And they'll end up with a runny mousse
07:46Hope it's not tiramisupe
07:48Now this is where it goes everywhere
07:50And then I'll put the set mousse into the shell once it's set
07:54How long have we got left?
07:56Bakers you are halfway through
08:00With mousses safely tucked away
08:02With mousses safely tucked away
08:04So this is my orange liqueur syrup
08:06There's an almond sable
08:08It's shaped like a croissant
08:10The bakers can move on to the additional elements
08:12Who doesn't like Viennese biscuits, let's be honest?
08:16That they hope will elevate their creations
08:18I'm now making the cores
08:20The milk chocolate hazelnut butter
08:22This is this soft centre
08:24Jasmine will embed the hazelnut cores into her moulded mousses
08:28Before finishing with a hazelnut tuile
08:30And a hazelnut caramel
08:32I'm making my caramel
08:34What's been happening in your real life?
08:36I was on placement in a hostel yesterday again
08:38Have you got a doctor's bag?
08:40No, that's when I qualified
08:42Is it? I used to carry around a brown doctor's bag
08:44For fashion purposes
08:46Because sometimes people used to think I was a doctor
08:48Or when they'd go, doctor, doctor!
08:50Not me!
08:52While Aaron and Leslie
08:56Are also going nuts for caramel
08:58I'm going to do my jam
09:00In Ukrainian, it's a vareny
09:03Vareny
09:04This challenge offers Natalia
09:06The chance to revisit her fruit-filled childhood
09:09My brother and I
09:11We're picking the berries
09:13In the gardens of my grandma
09:16Take it back to Ukraine's garden
09:19My grandma
09:21Natalia's set berry compote will be infused with almond liqueur
09:25And sit between layers of jacon sponge and dark chocolate mousse
09:30More amaretto
09:33Let's make it strong
09:35Perfecto
09:37But it's not just Natalia
09:39Pouring out someone's beer
09:40Who could leave the judges three sheets to the wind
09:43Whenever I went to Belgium for the first time
09:45This was on draft everywhere
09:47It's really easy drinking, you know
09:49Ian's take on a black forest gato will be presented in dark chocolate Belgian beer goblets
09:55And include Chantilly cream froth and a cherry beer gel
10:01Have you had all you need of this?
10:03Yeah, that's it, that's yours
10:05This is the only reason you have kept me here is to have some drink
10:12Oh, I'm loving your work
10:14The bakers will need to be in full possession of their faculties for the next step
10:20The difference between it going well and not well is how heavy-handed you want to be
10:26Wearing gloves just to stop the fingerprints on the chocolate
10:30Woo! Yeah!
10:32Aren't they so shiny?
10:34Ah, you all doubted me
10:38Yeah, there's no way I can serve that
10:40Look how thick that is, that is not what they're after
10:42I need to hurry up because I want to do these chocolate things again
10:44Bakers, you've got half an hour left
10:48Now on to the more scary part
10:50Putting the chocolate cups on a hot pan
10:52Yeah
10:54That's the one
10:56The consistency is much better for actually coating these moulds now
11:00Yeah, I don't know I'm going to use this
11:02And Toby's not the only baker considering a chocolate reset
11:06I'm not feeling them colours, you see
11:08If I hadn't put that stupid decoration on there, I'd be sound now
11:11But Nadia being me
11:13Go down to the wire
11:14Just get carried away now
11:16And start adding things that are unnecessary
11:20It's thin now, isn't it?
11:22This will also mean that it's a lot more fiddly to get out of the cup
11:25So this is a coffee liqueur
11:27Adding the chocolate mousse in
11:29What's going on down here? Look at this intricate stuff
11:35Yeah, we're just assembling the wee stems
11:38This is a precarious bit
11:40Are you a white milk or dark chocolate man?
11:44I'm as dark as you can get
11:46You like dark chocolate?
11:47Yeah, absolutely
11:48That makes me very happy that you like dark chocolate
11:50What?
11:51What?
11:52This is amoreto
11:54I hope Paul and Prue will like it
11:57Bakers, you only have 15 minutes left
12:00Ah, that's going to be tight
12:02No, come on
12:04And I still need to make a chantilly
12:06So I'm dipping the Earl Grey sponge
12:09Squeezing out the excess and pushing it through
12:11My biscuit crumb
12:13Comfort
12:15Oh no, that's Lucy
12:17I've overfilled them pretty much every time in practice
12:21I'm going in with the caramel
12:23I think he might say there's too much caramel, but not in my world
12:27I'm just a bit worried about the time now
12:31I was way too chill
12:33This is the orange gel
12:35Which I've not managed to get to set in practice
12:37Don't tell me that in front of these people
12:39That's what I tell you
12:40You don't judge it
12:41No, no, no
12:42You're the cheerleader
12:43I'm just going to put the ganache on top
12:45Which hopefully will give a nice smooth finish
12:51Who's a better man or Toms?
12:53It's a moose in a cup
12:55How decorative can it be?
12:57Oh
12:58My ganache is split a little bit
13:00Ah!
13:02Oh!
13:04One's a bit cracked
13:06I'm so stressed
13:07Cracked there, there, and there
13:09Oh, I'm really annoyed of myself here
13:11Bacon, so you only have one minute left
13:14I think that's me done
13:16We do not have one minute
13:20No matter what, it's a rush at the end
13:23We're doing hand jelly again
13:25Can I put my chantilly on afterwards?
13:29It's a little bit wobbly
13:32That's what I wanted
13:33But I couldn't find one
13:35Oh well, I've got croissant
13:36You don't
13:37Bakers
13:38Your time is up
13:44Please step away from your chocolate mousse cups
13:47Chocolate mousse cups
13:48Whip it Ian, whip it
13:50That includes you Ian
13:51Yeah I know
13:53Wow
13:54Amazing
13:55It's soup right now
13:57It's gonna be gel
13:58Hopefully they taste nice
14:01Oh my god, sick
14:02He's done the white tops
14:03Yeah, smart guy
14:04Smart guy
14:05Beautiful
14:12The baker's chocolate mousse cups will now be judged by Prue and Paul
14:16From Paul
14:20Hi Toby
14:21Hi
14:22Tell us all about your mousse cup
14:23My orange chocolate mousse cups
14:25They have a white chocolate orange shell
14:27An orange chocolate anglaise mousse
14:30An Earl Grey sponge soaked in orange liqueur
14:32And then an orange gel on top
14:34They cracked a bit there
14:35Yeah
14:36That was the first one that came out
14:37And what is the cake?
14:38Genoise sponge with
14:39Oh gosh, yes
14:40That's good
14:41Boozy?
14:42The mousse probably could have done with a little bit longer
14:43But your balance of flavour is very, very good
14:44It's perfect
14:45I especially like the booze
14:46I thought you might
14:47Well done Toby
14:48Thanks very much
14:49Thank you
14:50Very neat
14:51Very precise
14:52Very good
14:53Yeah
14:55There's a dark chocolate shell
14:57A chocolate mousse
14:58And then a hazelnut corp
14:59A hazelnut caramel
15:00And then a chocolate ganache on top
15:03Lovely
15:04very neat very precise yeah there's a dark chocolate shell a chocolate mousse and then a
15:14hazelnut core a hazelnut caramel and then a chocolate ganache on top lovely really strong
15:21hazelnut flavor beautiful dark chocolate it's a real pleasure to eat the taste is good the texture
15:27of that mousse is just slightly gone softened a little bit too much thank you thank you jasmine
15:32thank you i'm very impressed with the mugs for the handles and everything it's it's really beautifully
15:41done this is my chocolate mousse cup with a jaconda sponge and also with the berries compote the
15:50compote is lovely punchy flavor yeah i'm not sure about the setting on the mousse yeah but having
15:57said that the flavor in the mouth is delicious nice job very much i like the look of there's
16:07something quite medieval about it they are a dark chocolate shell with a chocolate genoese dark
16:13chocolate mousse cherry jam and a cherry beer jelly and there's a little thing of chantilly you didn't
16:18get a chance to put that on last 30 seconds it was me going like this i really like that
16:23a lovely mousse i think it's set well it's delicious i think the chocolate cup is beautifully done the
16:32cream would have made a difference but it's all good yeah and i'm trying not to eat it well done thank you
16:38okay so we have got a dark chocolate cup with a mascarpone cream a chocolate mousse with a little
16:53bit of brandy in we have a lady finger biscuit and we've got some walnut proline i like the flavor
17:00it's very busy yeah your chocolate mousse layer is so thin it's almost like a ganache right i think
17:07you missed the trick of celebrating that mousse thank you they look quite interesting but a bit
17:16messy okay it's a little bit all over the place my chocolate mousse cups are white chocolate shells
17:22filled with a pistachio cream a viennese crumb a white chocolate and strawberry mousse with a viennese
17:28biscuit i think the strawberry mousse is delicious but it is a bit soft okay it's a bit like a fool
17:35which is much looser and i think that the biscuit should be crisper i just think it's all too soft
17:41okay thank you thank you
17:49so sweet they look great i love the lid i love the whole look of it very neat
17:53my chocolate mousse cups are dark chocolate on the outside with white chocolate on the top the mousse
17:59is made from milk chocolate and gold chocolate there's a layer of coffee caramel and there's
18:04also a coffee soaked lady finger sponge i think the flavors are heavenly i think it's a pity the mousse
18:11isn't set i think the balance with the sponge the coffee the caramel and the dark chocolate is
18:17fantastic it's just the mousse right thank you
18:26they're so neat very tom very clever
18:31wow what about them we've got a coffee soap biscotti at the bottom dark chocolate mousse
18:37and then we've got a white chocolate masala mousse on the top and then that's all set in a white
18:42chocolate with a touch of dark chocolate cup it's beautifully thin tom and i love the mousse i
18:47think that's the perfect texture oh that's great to hear what it is is it's a balance of the sweet and
18:52the bitter even that chocolate brings something to it as well so the whole thing together it is exceptional
18:58well done stop it i absolutely agree that's what it deserves i mean that that could be for sale in a
19:03patisserie shop in the middle of paris oh probably do extremely well thank you so much guys wow thank
19:09you so much wow looks incredible he's in shock you cannot ask for better feedback i mean i'm chuffed
19:20that biscotti is beautiful i did actually taste tongs and texture on the mousse was absolutely perfect
19:26it wasn't the best so if i can do a little bit better on my next two beaks and i'll be happy
19:35oh i can't believe that i thought that was going to be absolutely horrendous yeah it was great what a ride
19:46while the bakers could practice for their signature oh my goodness their next challenge this is
19:53deception at work is a mysterious gingham shrouded stop it bake off first what is that
20:04hello bakers welcome back to the tent it's time for your technical challenge and today your challenge
20:09has been set for you by someone who's sweet like chocolate it's mr paul hollywood paul please give
20:16our bakers some wonderful advice keep calm bakers and choose wisely okay as ever this technical
20:25challenge will be judged blind so we're gonna have to ask these two lovelies to vacate the tent stay out
20:31the farmer's field so the prince of praline would love you to make a delicious white chocolate tart your
20:41tart should feature a buttery short crust pastry and a silky smooth set white chocolate ganache but
20:48that's not all instead of a recipe the judges would like you to use artistic license behold the gingham
20:56pantry okay you have five minutes to choose your ingredients but whatever you choose from the
21:12gingham pantry you have to use your five minutes starts now
21:17their chosen ingredients the mint's going must also complement white chocolate doing blackberry
21:27someone's spot he's taking basil i'm taking a leaf of buzz okay bakers you've got two and a half
21:34hours for this challenge on your marks get set bake
21:40i've talked berries because i just think white chocolate and berries
21:43i'm gonna make a layer of lemon curd with a little bit of time to add another level i'm took
21:51passion fruits lemon limes pistachio blueberries if you do too much it's gonna bite you in the
21:58proverbial we're cautious in the presence of the gingham pantry
22:05well this is the first time we've let the bakers finish a technicals they like what we've asked them
22:12for is a short crust base with a set white chocolate ganache topped with whatever they want to go
22:17with the silky smooth sweetness from the white chocolate i suppose there might be a temptation
22:22to over complicate things you want to celebrate the white chocolate i've chosen a sort of slightly tart
22:28passion fruit a mango now for the short crust base we haven't given them the recipe base goodness sake
22:33they know how to make short crust pastry they should do i think where they could go wrong is making it
22:37very thick and too robust but they make it too thin and it can crack easily it's quite refreshing with
22:44the passion fruit and mango but you can taste the chocolate it's something you could finish easily
22:49i'm trying not to because we have got eight more to deal with i'm sorry i could have another piece
22:55okay i've made pastry so many times for i can do this i have no recipe for short crust pastry i should
23:04do i don't whatever sue me we've got egg butter icing sugar and plain flour i don't know the ratio that
23:11we're meant to use for this i'm having a bowl here i've got no idea what i'm doing so i've got a short
23:17crust recipe that i used half butter to flour the handshake kid not in this technical you are the
23:24chosen one for hollywood's chosen one you can never wash the hand and then when you get home tonight
23:30it's a small taste to achieve the ideal short crust the bakers must avoid a host of pitfalls
23:37you want to just add in enough water to bring it all together not enough water and the pastry will
23:42crumble it's quite dry overwork it and it risks being tough okay just need to make this thin enough
23:50so i can spread it into the tart dish rolling also carries peril i want to get my pastry cart thin
23:57good old tom getting his hand shakes yeah so i'll give you a hand shake yeah there you go how's it feel
24:03feels all right it's a bit wet
24:05too thin and the tart case could split open she's breaking what a time to be alive huh
24:14but roll it too thick and the bakers risk serving a jawbreaker i wanted to be thick and crunchy
24:21please hold hollywood who would have thought it'd be so important to get touched by one man
24:25that isn't piers boston yeah okay right well we've learned a lot about you today i'm gonna bake it blinds
24:31with baking beans just pour them in these hold the pastry flat i'm gonna be that full of 20 minutes
24:41so i'm gonna move on to making the ganache ganache is just cream on my chocolate so it's fairly easy
24:47i think the same amount of cream the same amount of chocolate three to one i do three cream
24:54to one pass chocolate it's chocolate week so we should in theory have been looking up how to make
25:00ganaches in theory no three parts chocolate to one part cream that's it i'm just worried about
25:07splitting my ganache i'm adding things to it which is precarious how long have i been whisking this
25:13ganache for shall i do this one i'll have a little sleep okay bakers you are halfway through panic i didn't
25:23wake you up to die no i'm just taking the baking beans out and bake more for another five six minutes
25:32she's quite pleased with that looking quite bumpy and lumpy but you can see how it goes so i'm gonna
25:37start making the jam the bakers can now start on the elements not even weigh in this i'm just gonna go
25:41rogue that they think will complement their white chocolate ganache i'm gonna let that hazelnut crunch cool
25:47and then i'm making my mascarpone cream serving out the pips use what you choose
25:54all the basil that might be too much basil let's not do that for if you choose and don't use this will
26:00be a terrible time for thee doing a lemon curd and i'm gonna add some time into that and we've got what
26:09what is this that's a tiny tiny bit of basil are you putting that in there yeah it's sad though look at
26:15it's pretty yeah but that's like to make the rest of it look better yeah it's coming out i think that's
26:21done there's not gonna be a soggy bottom it looks short i think it was too dry going in i'll let it
26:26cool down in the tray it's too thick and it's cracked i've got a bit of leftover pastry so i'm actually
26:32gonna make another pastry case you have half an hour that means i've got 20 minutes to cook me thing
26:42cool it get me fillings in gonna be tried and to join the others showing off their ability to decorate
26:48with chocolate that's kind of like leaf doesn't it does anyone call you nadia no everyone calls me nads
26:54nads nads yeah you're making little nads right now what are the chocolate sets that has not gone
27:04how i thought it would it's time to build this is my white chocolate ganache i'm gonna now put my
27:10creme pat in life's feeling better right now this is my ganache my new pies looking up ads i whipped the
27:18ganache i don't think it's as set as it could be pipe one line maybe two lines of passion fruit gel on
27:24top i'm just hoping it sticks together i think i probably could have baked it a little bit longer
27:32wasn't cooked enough how long do i have left bakers you have 10 minutes left it's a good job i didn't
27:39throw this one away isn't it i'm gonna have a layer of dark chocolate ganache and a layer of mascarpone
27:45raspberry cream honestly this is laughable i've got some shards shards for the top of my tart
27:53when they're happy with the tarts boom
27:58they need to carefully place them there's nothing else i can do kiddo i need a cake lifter onto the
28:04display stands
28:05i'm happy with that just doing a little garnish that's a leaf
28:36it's all about the garnish bakers your time is up damn please come and place your tarts behind your
28:44photos
28:49well done honestly it'll taste beautiful yeah but it was intact
28:53paul and pru are looking for beautifully decorated tarts well interpretations are interesting with crisp
29:06short crust pastry and fillings that complement the set white chocolate ganache let's start with this
29:12lemon thyme curd with white chocolate shards i do like the look of this and the shards they look beautiful
29:19it's a key lime pie yeah it is like a key lime pie it is delicious by the way
29:25but it isn't set the base is good though it's nice and crispy very crisp it's nice and sure
29:31yeah pistachio and lemon white chocolate and cream cheese passion fruit mousse my god it's got
29:38everything in there the base wow that is very thick tastes delicious it's very loose as a mousse
29:45and that is really thick it's too thick white chocolate tart with a raspberry cream hazelnut crunch
29:54dark chocolate ganache citrus garnish it's very pretty
29:58the raspberry and the hazelnut would have worked with the white chocolate that does not it was a
30:03white chocolate tart and now it's now it's a chocolate tart moving on it's a whipped white
30:10chocolate ganache tarts with a passion fruit and lime curd and topped with milk chocolate decorations
30:16slightly wilted uh chocolate on the top you need to temper it properly and get them standing up
30:22that pastry's been overworked it's like rubber but the flavor combinations are great you can actually
30:27taste the white chocolate this is a raspberry and white chocolate tart this one looks a mess well
30:32it's been dropped doesn't it quite pale wow so delicate that pastry needed longer in the oven
30:39i like the flavor combination the raspberry is lovely it's very fresh it's not too sweet just a shame
30:44that the whole base is non-existent time infused white ganache tarts it's a lovely color let's have a look
30:51i think the flavor is all right the problem is you needed to have it with the filling right the
30:58way onto the top i like the pastry i think the pastry is nice yeah you've got blackberry and raspberry
31:04jam tart with a white chocolate ganache and chantilly blackberry cream this looks like fortifications of a
31:10castle it does yeah well done it's under baked too the colors i don't like the textures i don't like and
31:17the pastry's too thick otherwise otherwise great okay moving on to the last one so there's a white
31:23chocolate tart with a blackberry and basil cream i think it looks nice i quite like the pastry i like
31:29that oh lovely snap is so nice basil gives it a very unusual flavor the problem is it overwhelms the white
31:37chocolate it's interesting but it's not delicious we've never done anything like this before but i think
31:42you've all did a good job and it's fascinating to see your interpretation of flavors i really like
31:47that pru and paul will now rank the tarts from least to most successful in eighth place we have this
31:54one who is that nadia you're much better baker than that this is like concrete walls yeah in seventh spot
32:01we have this one who's this ian pastry dropped it natalie is six toby fifth tom four and aaron is third
32:13in second place we have this one jasmine the dark chocolate completely overwhelms the white chocolate
32:21but apart from that i thought it was absolutely delicious so in first place we have this one
32:31you highlighted the white chocolate which is what it was all about a bit longer that would have set
32:36well done absolutely overnight i needed that today i think to sort of give me a little bit of a boost
32:43i just think i'm out my depth a little bit now fingers crossed i can have a better day tomorrow
32:54just the showstopper remains before paul and prude decide who will be this week's star baker
32:59and who will be leaving the competition welcome back to the temp bakers for your final challenge of
33:08chocolate week today the judges would love you to create a spectacular chocolatey fondue display oh
33:16i do like a fondue you do like a fondue don't you i'm fond of a fondue are you i am fond of a fondue
33:23should we stop this right yeah let's stop and that could go on forever it could the judges would
33:28like you to create a highly decorated chocolate centerpiece with an edible dipping pot that can
33:36house your chocolate sauce your showstopper should be themed and have a baked element you have four
33:41hours and 30 minutes on your marks get served bake
33:45what's all this in come on melt no dilly-dallying today we haven't got time for that i'm feeling
33:55competitive today probably the most competitive i've actually felt today's showstopper challenge our
33:59bakers have to produce the chocolate fondue design really the fondue will flow down the waterfall and
34:07end into a pond at the very bottom chocolate fondue is basically chocolate sauce and then we need at
34:13least two treats to dip into it these are brazil nuts for my florentines they're really quick to bake
34:21we want to see a major baked element in this as well it could be a cake which could be part of the scene
34:26it needs to incorporate chocolate and above all tastes incredible as well i feel like i've had to get my
34:31like engineering brain that i don't have ow what i'm looking for is something that turns out to show
34:38the skill of the bakers i'm a chronically disorganized person worried about all of it really and is
34:44imaginative and surprising so it's nutty chocolatey what's not to love it could be amazing or there could
34:53be some catastrophic failures but let's hope not let's sound positive today
34:57the chocolate shoes will contain nadia's hazelnut liqueur fondue
35:25fondue savoyardy biscuits will go in the tiramisu and be used to dip alongside biscuits of chocolate
35:32and almond you just want everything in your head yeah to be portrayed and if you do well today you'll
35:39be fine good luck thanks no this is going to be the hat and then i'm going to do the shoes and then that
35:48is the chocolate finito nadia's not the only one drawing inspiration from a staple of the british summer
35:55it was going to be a copper pot on a butcher's block because i love to cook then i realized that
36:00it needed to be 30 centimeters tall and i thought i also love to camp and when i say i love to camp
36:05i mean i've been camping twice so the camping stove was born the chocolate pot will contain toby's
36:13pistachio and amaretto fondue to dip into it graham crackers marshmallows and churros while a chocolate
36:19genoese will be the main baked element have you prepared this is all on time all good just say yes
36:25yes no absolutely not but i um i've made all the items but not necessarily put them together not
36:32entirely and certainly not in four and a half hours it's raining so it's perfect weather for camp yeah
36:37exactly good luck thanks toby's and the rest of the baker's showstoppers we want it to be structurally
36:43sound all require chocolate components they're my chocolate rods that need to be joined together
36:51i'm making the piano while they begin to set saviati biscuits they're not hard to do they must crack on
36:57with their many baked elements so this is my graham crackers it's not gonna lie i've never made them
37:04while toby's trying something new that does not look right at all it's so wet leslie what kind
37:10of cakes are you making chocolate leslie's drawing from a wealth of experience when we was kids we
37:15used to go to the beach and collect rocks and they had crystals in the rock and in the sunlight also we
37:21thought they were diamonds didn't we so i'm trying to incorporate a family favorite chocolate cake with
37:27happy memories really isomalt will mimic the crystals of her childhood
37:33above chocolate cups will allow the fondue to flow into an isomalt and chocolate ball
37:38melting moments biscuits and profiteroles await their chocolatey fate
37:43they was calling me techy les last night at dinner
37:46techy les the melting moments by virtue of the name if your chocolate's warm it doesn't just melt away
37:52does it when they're nice and cool they do hold quite well don't make her nervous i'm not i'm just
37:57asking a question good luck techy les thank you i'm going on to my perfect rolls now i'm just
38:04cooking out the flowery taste while leslie hopes her chances don't melt away this is going to be glenarish
38:11chocolate park ian's hoping to melt a special someone's heart don't tell anyone but i'm planning
38:17on proposing to durv at this place i would never have applied for this if it wasn't for durv yeah
38:22she's the most important person in my life irish cream chocolate fondue will cascade down a modeling
38:29chocolate tree-topped mountain into a pool made from a giant bourbon biscuit sandwich more bourbons and
38:35honeycomb rocks will be on hand to dip well i'm excited because you might be proposing to your girlfriend
38:42at this mountain of love so i was thinking you need to practice this moment do you want to hold
38:48your wrist hold my wrist i'm not holding that you know what durv yeah i've been thinking it's been
38:53seven years oh it has been seven wonderful years um durvla yes will you marry me oh that's such a
39:00lovely ring yes i will oh durvla you are in for a treat you are gonna have the best engagement
39:08this is not ideal for neatness once they're properly molded i've cut the subway into wedges
39:16because it's easier to bake them rather than one large one this is the day for the graham crackers
39:20and i want to portion it out nicely the biscuits can hit the heat hopefully they'll look all right
39:27i'll check it at 16-ish minutes so i'm literally gonna bathe them like this on top of the glass bowl
39:32i'm going in jasmine's chocolate bowls will be coated in milk and dark tempered chocolate
39:40amaretto fondue will cascade from the top to the middle bowl while fruity financiers and chocolate
39:45brownies await dipping a molded chocolate tree top will provide additional height i'm wearing chunky
39:52boots today so i have a bit more height that's my secret i slightly fear tall people these are my
39:58profitable boulders that will build the island that we're making tom's legs are quite something
40:03aren't they tom have a quick glimpse of your legs and she's not the only baker with half an eye on tom
40:10let's talk about this rivalry between you and tom what are you talking about he's got two handshakes
40:15you've had not how can we change this up today is this going to blow their minds it's a grand piano
40:21it's about this high for the stage biscuit this is going to be amazing aaron's tempered chocolate
40:28grand piano will hold his sour cherry spiked chocolate fondue sable biscuits and five spice
40:34florentines will be primed for dipping do you play piano no but i wish i did it's the reason why i'm
40:39doing this it's the closest to the other way i can get we need some music to go with us maybe i'll sing
40:47i'll hold you to that good look such a delicate biscuit it's broken quite a few times but that's not
40:52gonna happen today with so many components to make we just gotta move success in this challenge 180
41:02knife for the wee-wees might depend on how well the bakers that's the brownies in this is the financier
41:07mix can juggle i don't know the science behind this it just goes big how long have we got left now
41:13bakers you are halfway through time is flying here so i'm just putting my financiers in and there's
41:23little margin for error i've got a crack we've all got a crack if anything does go awry you've got
41:30to pull this out the bag today remember we've done this before last week come on and if someone else
41:35don't do very well oh no don't say that it does feel a bit dense but i'm only joking joking but if
41:43it does go wrong there is some rough looking tears on those yeah to say i'm nervous about
41:51their judging of these is accurate tom is making beau chocolate perfetta rolls and eclairs with madeline's
41:59completing a trio of dipping treats molded sea creatures will swim in a pistachio chocolate sea
42:06you're making the actual ocean my goodness that sounds wonderful and these creatures are going to
42:11be in the bottom of the yeah i grew up watching 10 000 leagues under the sea so this is that kind of
42:16evil alieny squid octopus monster as tom creates the dangers from the depths just such a mess
42:23oh no natalia's more concerned with a threat from above my inspiration is from the famous painting
42:34the last day of pompeii natalia's building mount vesuvius from puffed rice and chocolate cake
42:43lava red fondue will pour down the side collecting amongst the ruins of pompeii
42:48where shoe and cake boulders wait to be dipped boom mount vesuvius so this is channel for lava oh my
42:57help me i'm so sorry such a mess oh my gosh i'm gonna have to have a shower you won't even believe
43:06what's down here this is like an episode of orders i'm just smashing up my isomalt to make the
43:16crystals that are going in the front of the cake all the bakers now have an epic build task ahead of
43:21them it is like a labor to get it completely sealed otherwise all of my fondue will just leak out
43:28what is this i'm just innocent i can't possibly comment on what that looks like
43:33i need to get all of these bowls covered in chocolate how many times we've got bakers you've
43:38got one hour left it's looking less phallic look at more tree stump if loving chocolate is wrong i don't
43:46want to be right no i don't want to be right and for those hoping to de-mold this one a respectable fondue
43:54receptacle a misstep now phew there are some very small cracks we're not going to tell anyone about could be
44:02fatal oh my god whoa it's just detached itself and cracked massively they haven't worked i'll have
44:14to do them again nothing like a bit of pressure how are you you're doing well your massages like
44:19this i can always tell when things are not going that well usually you turn up they send me in yeah
44:24they work all the time at home is that how big more feet are tiny i've only got the size three
44:29feet no you haven't yeah even at this late stage my madeleines they've not quite yet got the actual
44:36buns some items remain to be baked these are the ones i'm actually going to dip in okay it's all my
44:41sauce and the bakers mustn't forget the all-important fondue i'm basically gonna just make it like i'd make
44:46a ganache which must be smooth this is getting a bit chaotic there's too many things happening at once
44:51pour easily i hope it's runny enough that it will drip down and celebrate chocolate ice cream cream
44:58and white chocolate we're just irish in it up here lovely bakers you have half an hour left it's far
45:04too tall surgery is anyone feeling the stress this is going to be so rough aaron you're giving calm
45:13energy today it's an internal implosion aren't we all having one timber well tom looks a bit stressed
45:21tom's hair's sort of gone out of control i like it though i like that
45:28it's salt when you think's here yeah look at this so good i am pleased how it's turned out it's
45:36much better than when i did it at home this is the hazel not gonna oh it's cracked the sides are not
45:45sticking on very well i get on that really bad yeah so i've not started assembling at all yet
45:52those colors actually look real sick it looks amazing oh god i don't want to keep touching it
46:00i'm just gonna leave as is now my hands are just not even working properly now that cake has definitely
46:06come out a bit thinner than it did at home five minutes left bakers five minutes
46:14okay we can do this yeah i'm just gonna do this sauce now hazelnut liqueur it's good i'm happy
46:21oh it's just broken hopefully this should just slide how much time have we got you have one minute left
46:37at least i've got a hat looks absolutely terrible it's an eruption oh man i'm going home after this
46:46this is not an acceptable thing to serve here done bakers your time is up please step away from your
46:58chocolate fondues that is absolutely incredible mate looking at everyone else's it seems like i took it in
47:05a wildly different direction than most people did i've practiced it so many times the shoes just pop out
47:11i can't believe that literally they were getting stuck that was chaos wasn't it that was really
47:18stressful lie on the floor and look at the sky the eight towering chocolate fondue displays will now
47:34be judged by pru and paul natalia would you like to bring up your fondue showstopper
47:41you on a hand yes please hi natalia can you tell us all about your chocolate fondue please this is my
47:51mount pesuvius the last day of pompeii straight away i think it looks amazing i think you've done a great
48:03job with the landscape thank you it's impressive my sauce is raspberry and white chocolate oh my god
48:12so good yeah that's great that's a perfect picture let's see if we can get in there so it's a sponge
48:21with a black cocoa powder and uh passion fruit and mango court lovely soft cake it's a fantastic
48:30flavor wow thank you inside two buns a passion fruit cream she runs good the dip is delicious the raspberry
48:38here is just the right level as well it's delicious natalia well done well done thank you so much
48:52construction is really solid isn't it it's very good we have a white chocolate pistachio with a
48:58touch of cardamom dipping sauce oh that's very good look oh look he's coming up did you know he would
49:03do that yeah we believe you let's have a little dip so we've got some lemon madeleines there they've
49:11not got that perfect hump and these little profit rolls are filled with the raspberry and hazelnut
49:17creme pat the filling overwhelms the fondue it's not unpleasant it's delicious it works really well
49:22but i'd like to have tasted the fondue thank you tom thank you very much
49:31i think it looks amazing will this work if we're going i have no idea it looks good oh yes go on paul
49:39oh oh hooray it's not going to go in the bowl there's a little bit of engineering there which needed
49:48tweaking rice we've got melting moment biscuits with dark chocolate simple but effective profiteroles
49:57with a irish cream filling the liqueur inside with the cream it makes it quite a grown-up fondue
50:04chocolate cake with a chocolate frosting quite dry okay and the butch cream is grissy okay but your
50:13profit rolls and the biscuits are perfect thank you very much leslie
50:24i love the look of this piano it is incredible i think what you've done is very special thank you
50:29really shiny beautiful the sauce is a cherry chocolate sauce florentines are chinese five
50:35spice and black sesame i've never tasted a florentine like that what is really good about it is
50:40not too sweet the violins are a cocoa sable biscuit with orange that's a beautiful chocolate biscuit
50:48it's light buttery and i do think the fondue has got a lovely kick to it as well thank you very much
50:53it looks like something straight out of lord of the rings
51:03there it goes yay very good looks amazing it's really clever there are bourbon biscuits uh stepping
51:10stones and there's a white chocolate coffee ganache in the middle yeah lovely little biscuits very nice
51:15ganache in the middle and there's chocolate coated honeycomb rocks i think it's lovely
51:20the liqueur in there is punchy and it carries through to the chocolate and the honeycomb as well
51:25thank you thank you very much it looks really impressive it's very jasmine it's an amaretto
51:38chocolate sauce and then the financiers half them have pear in them half them have a raspberry in them
51:43and then a chocolate brownie i'll try one of the financiers first that's the pear one first it just
51:49tastes like a financier and then suddenly there's this little explosion of pear let's try a little
51:54brownie they've got white chocolate chunks in them nice and crunchy soft and gary on the inside but
51:59it's just full of flavor oh yes i love the biscuits really crunchy honestly jasmine that's a really
52:07excellent display looks lovely everything tastes wonderful the texture's right thank you on your way in oh my
52:13goodness
52:27i think the tempering of your chocolate is exceptional it's so shiny it's a shame it's broken apart quite a
52:34bit great consistency and these are it's saviadi biscuits and hazelnut liqueur and a hazelnut chocolate
52:42sauce needs a longer bake it's a bit soggy underneath there you go pre they are chocolate and almond
52:48flavor biscuits biscuits delicious really nice really good oh i see wow wow it's a chocolate and hazelnut
52:58tiramisu that's delicious it is a shame because i know you wanted to push this and show us what you
53:05could do you go halfway there and just run out of time yeah i'm impressed with the sauce because it's
53:17very fine very thin the dipping sauce is a roasted pistachio white chocolate sauce and you have churros
53:24slightly dusted in some icing sugar you've over fried them let's try the um it's a ground cracker
53:33they're a bit hard the actual dip is nice i just want to see what this cake is like
53:40wow okay it's a pistachio genoa with roasted pistachio and white chocolate ganache it's bone dry
53:47and i really don't like the flavor overall a bit disappointing thanks thanks
53:53cherry stoppers like that just make you feel a bit out of your depth a little bit
53:57no one else has really been as dodged as me i'm like surviving
54:01doing simple things and doing them well is really paying off it looks great
54:05i always feel like i'm very very close but then never quite nail it
54:16how many handshakes have you had now two this week two this week
54:19i can't believe this is so i know it's going to stop i think jasmine did a great job i thought
54:23that was spectacular it was quite adult wasn't it yeah her and tom actually tom's did a great job as
54:28well aaron is another one his piano was just amazing and those sablé biscuits were delicious he must
54:34be in line for star baker surely because he's had a good week all together i agree i think aaron is
54:39in line with star i'd say tom is there again and i would say jasmine is there again i know you said
54:44he was disappointed by toby's cake had no flavor it was quite dry is he in trouble overall and in the
54:51same breath and that is that a terrible week there were issues with the books there were issues with
54:54the shoes she needed to do tremendously well to save herself and she needed toby to do badly
55:01yeah have you enjoyed chocolate week i have enjoyed chocolate week it's my favorite week
55:05did you know i'm 90 chocolate 10 yeah i used to be the milky bar kid did you i thought you still was
55:16pru and paul have decided who will be today's star baker
55:20and who will be leaving the competition well done bakers you survived chocolate week it was amazing
55:27um luckily i've got the great job this week of announcing which one of you is this week's star baker
55:34the star baker this week is
55:40aaron oh my god
55:45oh my god well done sadly i've got the horrible job of sending someone home today
55:54the baker leaving the tent today is
56:01beautiful nadia
56:08my daughter said mum you're good at baking you should go on there and i didn't think anything
56:13of it i just did it it wasn't your best mate you had a good time yeah i've had the best time i've
56:19made some amazing friends it's been unreal i'm so sorry darling i am so sad to see nadia go she just
56:29didn't quite do enough to save herself that piano was good i am elated get used to this star baker
56:44feeling it feels nice thank you the secret to win bake-off is about consistency and aaron was the most
56:53consistent over the three challenges this piano is one of the best things i've seen in chocolate for a
56:58long time yeah i feel like i dodged some bullets my thoughts before today were don't need to practice
57:06too much for next week but oh yeah head down time next time it's pastry week make that pastry flakier
57:15than my ex with a perilous plat in the signature it's freaking real a picnic classic in the technical
57:23feels sneaky to hide an egg in a pie and a stunning sculpted showstopper this feels like the most
57:29intense thing i've ever done in my life building precarious pastry pressure it's broken what do you
57:35fear most in the world tom structural pastry and poor hollywood are you a star baker in the making
57:42if you'd like to apply for the next series of bake-off visit channel 4.com forward slash take part
58:12so
58:17and
58:17so
58:18you
58:20you
58:20you
58:20you
58:21you
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