- 17 hours ago
The Great British Bake Off S16E06 "Pastry Week"
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00:00Last time, Chocolate Week saw amazing creations.
00:04Tom and Jasmine scored a handshake, but someone else...
00:09I love the look of this piano, it is incredible.
00:12Aaron.
00:12...landed their first star baker.
00:15Slip-ups by Toby...
00:17Boom, dry.
00:17...put him in the firing line, but it was Nadia...
00:20Help!
00:21...who was the fifth baker to leave the tent.
00:23I never dreamed in a million years I'd get to week five of Baker.
00:27This time, the bakers take on Pastry Week.
00:31Am I doing something wrong?
00:33I am in hell.
00:34Oh, my gosh.
00:35...with a plaited savoury signature.
00:37My plaiting skills are pretty poor.
00:38A gala event technical.
00:40I doubt that they'd serve this at the Met Gala.
00:42And stunning sculpted showstoppers.
00:45Oh!
00:46Trauma.
00:47Who will reach the pastry pinnacle?
00:49That pastry is exceptional.
00:50And who will crumble under the pressure?
00:53This feels like the most intense thing I've ever done in my life.
00:57The group's getting so small.
01:18It's actually a bit sad.
01:19Oh, no, I meant height-wise.
01:21Oh, people are leaving.
01:22Week six.
01:23We're here.
01:24I just can't believe I'm still here, but I am, which is epic.
01:28Good luck.
01:30Good luck.
01:31I'm feeling so good.
01:32I'm ready to make.
01:33I'm ready to make.
01:37Everyone's nervous.
01:38It's Pastry Week.
01:39I just absolutely love pastry.
01:41I love danishes, pies, all that kind of stuff.
01:44It's nostalgic food, I feel like, in England.
01:46One of my dating profiles once, it did actually say, knows how to make seven different kinds of pastry.
01:51So, I feel like I need to do well to prove that's actually true.
01:58Welcome back to the tent, bakers.
02:00Now, it may be Pastry Week, but you can't afford to get flaky.
02:03And you cannot afford to run out of puff.
02:06Otherwise, you'll be pied off.
02:09They're the puns out of the way, with.
02:11Now, for your signature challenge today, the judges would not only like to test your baking skills, but your hairdressing skills.
02:17Because you're going to be making a savoury pastry plait.
02:21Now, the judges are looking for a crisp, flaky, laminated pastry with a beautiful, delicious, savoury filling inside of your choice.
02:30And as the name implies, your pastry should be shaped to form a plaited design.
02:36A design so beautiful that the judges will say, plaits the way I like it.
02:43Yeah!
02:45Can't wait to see Paul do that.
02:47You have two and a half hours.
02:51On your marks.
02:53Get set.
02:54Bake!
02:57Oh, my gosh.
02:59I'm just nervous.
03:00So, I'm just getting my pastry started.
03:03The trick with this challenge, as ever with a puff pastry, is lamination.
03:08It's Pastry Week, which I think is one of the most important weeks we have.
03:13Because, frankly, if you can't make pastry, you're not much of a baker.
03:16I'm using cold hands from a rough puff.
03:19What we want in this challenge is to cut through flaky, buttery layers to a gorgeous, savoury filling inside.
03:25Classically, sausage meat works beautifully well in a plait.
03:29Don't you love a sausage roll?
03:30I love a sausage roll.
03:31Whatever it is that they choose, it has to have a good, strong, well-seasoned filling.
03:36This is my scotch bonnet.
03:38They're not for the fate of heart.
03:39Plaiting is going to be critical to this.
03:41It's all about the plaiting technique and how you display your filling as well.
03:45It's got to look neat, precise, and above all, tastes incredible.
03:50Morning, Ian.
03:51Good morning.
03:52Hello, Ian.
03:52And tell us all about your savoury plait.
03:55I'm doing a stewsage roll.
03:57A what?
03:58I'm just really proud of the pun.
04:00A stew.
04:01Stew.
04:02We're not using meat, we're using tofu and broccoli.
04:06He's out of here.
04:08Ian will be trying to wimp all over with a stew of tofu, potatoes and broccoli,
04:13with him pastry plaited into the shape of an Irish cladder ring.
04:17Which is the little love commitment ring.
04:19It sounds really interesting.
04:21The only person to impress me in the tent with tofu was David Swimmer.
04:25And you gave him a handshake.
04:26And I gave him a handshake.
04:27But I'll trust your judgment on this one, Ian.
04:29Yeah.
04:29Good luck.
04:30He doesn't know what to say, does he?
04:31He doesn't.
04:32He's terrified.
04:33He's baffled.
04:35My pastry's just been resting.
04:37I just want to start getting some folds in it.
04:39You'll get layers of dough, butter, dough, butter.
04:41Repeatedly chilling the butter layers between each set of folds...
04:45I'll do two and then chill it, and then two, and then chill it.
04:49..is the only way to achieve the lamination the judges will be expecting.
04:53It's going to freeze four times quite a lot.
04:56And while rough puff will be hard enough to make in the time available...
05:00One baker...
05:02Is he in full puff?
05:03...is making things even trickier for himself.
05:06I'm making proper puff pastry.
05:08Not the best idea to do it in this amount of time, but I'll make it work.
05:12Based on the first meal Toby made for his housemates, a filling of chicken, bacon, leek and cheese will sit within an intricate platt of full puff pastry.
05:22You can't make a full-blooded puff pastry.
05:26You just haven't got the time.
05:27I've managed to in practice, so hopefully it'll work today.
05:29You can't do it.
05:31Well, I think it's amazingly brave.
05:33You get good lamination at home, but...
05:35I want to go away now because I want you to have maximum time.
05:38Yeah, I don't want any excuses.
05:39I greatly appreciate that.
05:41Good luck, Toby.
05:41Thanks very much.
05:42So while that's chilling, I'm going to cook my mints.
05:46You got tofu on the go.
05:47The problem you've got is that you're trying to convince Paul that Frost from Friends can get a handshake.
05:52I think he just got all girly on it.
05:54Yeah.
05:55And Paul went, oh, David Schwimmer.
05:56Yeah.
05:57I don't have the same gravitas as Schwimmer.
05:59As Schwimmer, you might do.
06:00I'm not a Schwimmer.
06:01No, I'm a sinker.
06:02That's it.
06:06There you go.
06:07We're going out on that.
06:08As well as making perfect pastry.
06:11I have chicken and bacon.
06:14The judges are also demanding sensational flavours.
06:17We've got sausage meat with dried cranberries in.
06:19And Leslie has lifted her recipe from a certain judge's cookbook.
06:23It's this Paul Hollywood inspired sausage plaque because I made it for my dad once.
06:28He loved it.
06:29But I thought I can't do exactly the same one.
06:32So I've put a gooseberry compote in the middle of the sausage, mate.
06:35And he doesn't do that?
06:35He don't do that.
06:36It's not his recipe then?
06:37Well, it is.
06:38It sort of is.
06:39So I pimped it up a little bit.
06:42Alongside the mushrooms and caramelised onion,
06:45Leslie will be hoping her addition will take Paul's sausage plait to another level.
06:50Where are these from?
06:50So the gooseberries are from our garden.
06:52I picked them yesterday morning.
06:54Are they?
06:54Yeah.
06:55So you've got my recipe and then you've tweaked it.
06:57Tweaked it.
06:58Made it a bit bad, Paul.
07:00It's ironed out all the problems.
07:01Well, I'll tell you later when it's better.
07:03Yeah, no, I don't.
07:06It's so much pork fat and pork.
07:09And Leslie isn't the only baker doing their version of a meat-filled pastry classic.
07:14My great-aunt, Aunt Pom, is someone who had a massive input on me learning to cook.
07:20One of her go-to recipes is a giant sausage roll.
07:22Whatever she had in the cupboards, she'd put it into the sausage meat.
07:25I was trying to imagine everything that she'd have in her stall cupboard and then I put that
07:28all in.
07:29Hoping to achieve the same flavour balance as her Aunt Pom, Jasmine will also be attempting
07:35to master rough puff pastry, having never made it before.
07:38I'd say about 95% of my pastry knowledge has been learned in the last two days.
07:42But we'll see.
07:44Hopefully, I'll get it nice and flaky.
07:48Am I doing something wrong?
07:50That's your recipe.
07:51I will.
07:52Well, it's my recipe.
07:55Paul said full puff pastry is not possible.
07:57But we're on to letter fold four now.
08:00If you get a handshake, what will you do?
08:02Paul's not really dishing out handies this season.
08:04Maybe that's him done.
08:06I think he's only got a certain amount.
08:07Yeah.
08:08It's like a snake who sheds its skin.
08:10I think if he gives out three more, he's going to die.
08:14Toby's doing a full puff because he's brave.
08:16My rough puff.
08:16It looks okay.
08:17Pretty red, isn't it?
08:18Back in 2018, I moved to Hong Kong.
08:20So this is very much inspired by that time in my life.
08:24To replicate his favourite Hong Kong flavours, Tom will be adding a crispy chilli oil to minced
08:29pork within red pastry, plaited into the form of a severed dragon's tail.
08:34Of course it is.
08:35Of course it is.
08:36Have you guys had this?
08:37No.
08:38It is the most delicious thing ever.
08:39It does smell amazing.
08:40What's in the pastry then?
08:42You've got dye in there.
08:43Yeah, a little bit of red food dye.
08:44There's a little bit of this chilli oil in there.
08:46I'm looking forward to this one.
08:46Oh, good.
08:47Sounds good.
08:48Amazing.
08:48Sounds mind-boggling as ever.
08:49Yes, it sounds like a lot of chilli.
08:52Tom isn't the only baker taking inspiration from where they once lived.
08:56It's like an old family recipe.
09:00As Natalia is doing an adaptation of one of Ukraine's most famous dishes.
09:04When you cut it, it's like melted garlic butter inside, inspired by chicken key, our famous
09:13lovely dish.
09:15Natalia's take on the Ukrainian classic will see a filling of seasoned chicken thighs.
09:20Bacon, leeks and asparagus wrapped around sticks of garlic butter.
09:24Nice.
09:25That sounds of improvement on chicken key.
09:28Frames just dissed the whole country there.
09:33Bakers, halfway through.
09:36Oh, no.
09:37Make that pastry flakier than my ex.
09:42Got my sausage, got my pastry.
09:44I'm feeling really pleased.
09:45The bowl's all done, this is the final rollout.
09:47Full puff pastry, they said it couldn't be done.
09:48Well, I mean, the proof's in the eating.
09:50It could be absolutely horrendous.
09:52I need to start assembling.
09:55I want that line of fish bread.
09:57Just hope it doesn't disintegrate into the meat.
10:00I don't know if my problem would cover the sausage in breadcrumbs, but it just stops it
10:04making the pastry soggy.
10:06My grandparents are from Jamaica, so my nan was always cooking for us when we were younger.
10:09I'm known for putting spice in everything, but I'm just going to tone down the spice.
10:15Because I don't want to kill the judges.
10:16By balancing the levels of his curry-spiced beef pastry plaits, reigning star baker Aaron
10:23is hoping to do his nan and Jamaica proud.
10:26So it's a Jamaican beef patty filling.
10:28I'm in heaven.
10:29Some allspice, some Jamaican curry powder, scotch bonnet.
10:32Oh, yes.
10:33All the good stuff.
10:34You're taking me to Jamaica.
10:35Whoa!
10:37Now it's plaiting time.
10:40Stressful.
10:41The judges will be expecting to see perfectly neat and consistent braiding.
10:47We're not trying to hide the plait, because obviously this is a plait challenge.
10:49I'm not doing a super complicated plait, because why would I put myself through that?
10:53Any overstretching of the strands...
10:56Carefully try to do this without gabs.
11:00Whoops!
11:01I want mine so you can actually see my fillings inside.
11:04...could cause the pastry to shrink and tear in the oven.
11:08Oh, God, I'm not so good at my left hand.
11:10I would say my plaiting skills are pretty poor.
11:13I've done, like, a plait on every other strand, and they pulled into each other.
11:17I really need to hurry up.
11:18I was always the girl on the hockey bar to, like, plait everyone's hair, which is ironic.
11:22Very challenging moment, where I shove it round into a clatter ring.
11:27It's the prettiest plait I've ever done in my life.
11:30So it looks decent.
11:32Snip, snip time.
11:33This is going to be little dragon scales.
11:34Looks good so far.
11:35Now I need to do a quick egg wash.
11:37And straight in the oven for an approximate amount of time.
11:41Just say a little prayer.
11:44And it's in.
11:46One-ninety.
11:48She's in.
11:50For as long as it takes.
11:52As long as I've got.
11:52Bakers, you've got half an hour left.
12:00There's nothing I can really do now.
12:01Just wait and keep my fingers crossed.
12:04I hope they don't say, you should have just done rough puff.
12:06I'm making spirally cucumbers.
12:08Oh, nice.
12:08So that you then...
12:09For garnish.
12:10Is this from Hong Kong?
12:11I lived in Hong Kong.
12:12Yeah.
12:12What a privilege though.
12:13Massive privilege that my parents love travelling.
12:15Really?
12:16A lot of people do.
12:17If I don't have a holiday booked, I've got nothing to look forward to.
12:19What's your kind of holiday there?
12:21Disney.
12:25This is such a horrible bit now.
12:27Waiting for a miracle.
12:30What's going on over here?
12:31It's not a youth club.
12:32It's a competition.
12:34That's the only time I've ever had any authority in my life.
12:37Oh, Aaron, why have we put ourselves through this?
12:41No idea.
12:42Why?
12:43Mind you, I'm having a blast, are you?
12:46The waiting round is absolutely killing me.
12:49It just doesn't feel right.
12:51Now it's supposed to be absolute carnage and it's just not.
12:53It's the best plait I've done.
12:54Maybe I should have plaited my hair for this.
12:56I think Alison might be able to do it.
12:57Alison, can you plait people's hair?
12:59Yes, she comes.
13:00Can I plait people's hair?
13:01Turn round, bub.
13:02Turn round.
13:03Turn round.
13:04I am ready to get plaiting.
13:06Are you going to put my head in the oven?
13:07Afterwards.
13:08You know what?
13:08That's a plait that Paul would be proud of.
13:10I've never felt more pretty.
13:13How much time do we have left?
13:15Bakers, you've got five minutes left.
13:19Looking at that oven, it's not going to do anything.
13:21But I keep looking at it and it's freaking me out.
13:27I'm stressing out because I think that it's done.
13:30I don't know what to do.
13:33Right, it's coming out.
13:36I think it's cooked.
13:37I need to get this out of the oven now.
13:40Oh, we've got a tear.
13:41That is so annoying.
13:43Yeah, we're going down to the wire today.
13:45It needs to be in until the bed around.
13:47Oh, I don't know if it's done or not.
13:49I don't know.
13:51Bakers, you've got one minute left.
13:55That's it.
13:56Yeah.
13:57It's done.
13:57It's done.
13:58God.
13:59Whoops.
13:59You've seen the size of the Italians?
14:01It's amazing.
14:02Look at that.
14:03Ah!
14:04You just slid down the bag.
14:05Oh, dear.
14:06Oy, oy, oy.
14:07I'm going to have to just get it out.
14:08Bakers, your time is off.
14:09Please step away from your pastry.
14:10Look at that.
14:11Quick assembly.
14:12What is it?
14:14It's all done.
14:14It feels like an achievement.
14:15Now I need Paul to put me back.
14:17Oh, yes, I can't do it.
14:18OK.
14:19I've got a thing.
14:21Oye, aye, aye.
14:22I'm going to have to just get out.
14:23Bakers, your time is off.
14:27Please step away from your pastry.
14:28Look at that.
14:29Quick assembly.
14:31Fingers crossed it's all cooked.
14:33Smells delicious, isn't it?
14:34Yeah, it does.
14:35Just going to wait and see.
14:37didn't you make a proud I'm happy with it feels like an achievement now I need
14:42Paul to put me back in my place take me down it's judgment time for the Baker's
14:49savory pastry plats I love the look of this thank you gorgeous color good
15:01structure to it as well the cranberries you mixed in with the sausage meat then
15:04you've got the gooseberry compote a layer of onions and then the mushrooms at
15:07the bottom I really enjoy that the interior is lovely you do get everything
15:11in there it'd be nice if the pastry is a little bit thicker to give you more flake
15:14that's my only gripe Leslie that gooseberry layer is a little bit of genius because
15:19it's just lifts the whole thing it's just enhanced family pie thanks I love the
15:32color I think the design's good you've lost a bit there was split and broken let's
15:35have a look it is a pork meat sausage roll with fermented chili and soybean flavors inside
15:41the flavor is lovely and I think texture is good I like the flavor I think the spice levels in the
15:47season is all good I don't like your pastry though it is underbaked you have got lamination but then
15:52it's lost with the moisture yeah yeah fair enough thank you Tom great thank you guys
15:56it's very beautiful to look at I love the bacon it you can see the lamination it's mostly covered but
16:07it is so neat you get away with that well if only sausage rolls tasted like that I'd eat more sausage
16:14rolls I really like that cuz it's balanced the spice level is spot-on you've got something that's
16:18very good actually it works beautifully as a whole I like the look of it it could have been neater on
16:32the plat number one number two need a much stronger color oh look there's the garlic butter inside it
16:40yeah it's licking the pastry has got good flavor but it's underbaked yeah because it's got so much
16:48liquid in you almost have to over bake it because you know down at the bottom yeah it's gonna get a
16:53bit soggy flavor-wise though I like it I just think the pastry and the overall setting has a really hit
16:59you've got some lamination although a full-blooded puff you'd expect double that right you've lost
17:11that definition of a plat totally but I like the color let's have a look shall we so the flavors
17:15inside are chicken bacon leek and cheddar you could sort of get a bit bored with that quickly the pastries
17:25it's got some rise not enough though yeah I would have liked to have seen a little bit lighter a bit
17:29more flake okay I mean it tastes lovely I could obviously eat more with the ball and it's very
17:33nice with the cranberry should have put some inside shouldn't I actually you should have yeah yeah
17:39I like the idea you've got some lamination there but it's a bit uneven with the color yeah the
17:48thing is slightly loose that's a free sort of lost in there that's fine but there's not much flavor
17:59to it you need more of a punch to that to make that work I think it's absolutely delicious lovely
18:04lamination all these vegetables are all together and tofu absolutely delicious we could go couldn't
18:10wait that's really good you've absolutely smashed that well done sweetheart that plating is fantastic
18:22really really good that is a beautiful piece of pastry holds together beautifully well is that for me
18:28thank you so much delicious yes it really is delicious that's beautiful Aaron it's really good
18:39heat is spot on the pastry is lovely but it's slightly underbaked that's that's the annoying
18:44thing about it it's holding well full of flavor platen's good stunning well done just delicious you
18:49have done jamaica proud I love that I'm having that for me lunch well done thank you I want you to
18:55keep me this bit for my lunch keep me that bit thank you cheers guys thank you
19:05five more minutes could have been the difference between a handshake or now
19:07but they liked it yeah I feel good I feel good considering I was told it was an impossible
19:11task I think the pastry actually is not too bad if I was to do this again I would absolutely put
19:15the cranberry sauce inside live and learn I was really pleasantly surprised they said the flavors
19:20were spot-on I feel like I did out on proud that's probably one of the most negative it's a feedback I've
19:26had but equally totally fair and it's just good things that I can now take into the next bake more than
19:31if anything I'd just like to be Toby in the technical and then we can just go home happy to be honest
19:36the bakers were able to practice their pastry plats but they have no idea what awaits them in the technical challenge
19:50bakers it is time for your technical challenge this one has been set by the pie piper himself
19:56mr. Paul Hollywood Paul any beautiful words of wisdom that can come cascading out of your filthy pie hole
20:04you have to be neat and precise for this recipe to work properly well that's cleared that up as ever
20:11this challenge is judge blind so judges it's been a pleasure not a chore so for this challenge Paul
20:19would love you to bake his take on the classic the gala pie why is it called the gala pie because
20:25you're eating them at the bingo knoll that is an historical factor the judges would love you to make
20:31a spectacular rectangular pork pie made with a rich hot water crust pastry also you must have the classic
20:40line of eggs going through the middle you got three hours for this on your mark get set bake
20:47I don't know what it is my reaction is a shock everyone has the same ingredients and a very basic
20:57recipe from Paul I've never made hot water crust and I've never made a pork pie at least I know how to
21:02boil eggs I would never eat one but I would love to go to a gala I doubt that they'd serve this at the
21:07gala oh gala pie it reminds me of going to my nan's used to love a gala pie it's a classic pastry filled
21:15with meat with eggs in the middle and then we've asked them to make a pick a lily now the hot water
21:19crust pastry is fairly straightforward made with lard and hot water but you've got to get the timing right
21:24half an hour try and get as much color as possible then you drop it down for an hour too hot it collapses
21:29too cold it cracks yeah what's going to be fascinating for me is are they going to remember to put the hole in
21:34the top because meat creates steam and it needs to go somewhere if they don't it's going to blow
21:39and the filling will just pour out I must say this one is really beautiful because it's very evenly
21:45colored all over you want a golden color like this they've got to decorate the top as well with these
21:50beautiful leaves okay I'm going to cut you a wedge it looks so repassioned and I like the fact that it
21:56looks really cooked but pink that is delicious you know it's got such a depth of flavor to it coming
22:03from the season and the meat and the egg really tastes meaty it's like the best pork sausage my
22:08husband loves a gala pie but I wonder if it's more the older generation who eats and I would class myself
22:14in the older generation as well first thing on the method is prepare the pork filling put some bacon
22:21some shoulder and some loin 250 grams of each then I think this is the mincer I hope this is the mincer
22:27this is the mincer let's do this I never used this before I don't even know if I'm doing this right
22:34it's like a horror movie no idea what the texture is supposed to be hello how are you yeah I'm struggling
22:41with meat yeah you haven't touched meat for eight years I look like a vegetarian without being one
22:47genuinely would have assumed as well I've got vegan vibes right mincing done I'm adding all the other
22:54different flavors in now ground nutmeg fine salt and one tablespoon of finely chopped sage have you ever
23:00made a gala pie no maybe you did once in your sleep maybe I did do you used to sleepwalk when you
23:06a little once I remember waking up somewhere random 70s 70s the feeling is done for now make
23:14the hot water crust pastry this is the flour for my dough there's butter my lard is boiling I wish I
23:22could dissolve this lard boiling water gives hot water crust in soft pliable texture almost like a
23:29warm play-dohy type texture but the longer the bakers handle their dough the cooler it becomes
23:36and the greater the risk it will tear if it gets too cold it starts to dry out and crack a little
23:43bit so I'm just going to roll it I need to just hurry up with this sort of wanting not too thin but
23:50thick enough to hold all the filling without bursting I think it's done how do you line it in like this
23:56I don't want it to be too thin you want stability you want strength like Theresa May wasn't that a great
24:06time for the country this is a nightmare how's your garlic pie hot water crust pastry is just not for me
24:11fair enough I was just at Paul's cabin and he was eating your Jamaican platy then he didn't have his
24:18real lunch what was his real lunch jacket potato I'd eat your beef platy any day we're still talking
24:23about the plot yes ad filling including the traditional line of boiled egg so the eggs
24:29have to go through the middle feels sneaky to hide an egg in a pie right it's full of meat top with a
24:35cream to best really how does one crimp a pie crimpy it's giving crimp I have no idea how to crimp the top
24:43of this I don't know where the crimp is meant to be Tom when was the last time you had a good bit
24:48of pork pie actually I had some of Toby's pork pie yesterday did ya we're off playing golf how was it
24:53smaller than we expected just gonna do my decoration I'm gonna cut some leaves make it look pretty
25:02there's nine leaves on there three of each I felt like it was enough to look decorative so pretty that
25:10looks absolutely incredible it looks like you've got a hedge growing out of the top of it I don't
25:16think it needs an air hole but maybe it does pork pie has a hole in the top it's gonna make two to
25:21let the steam escape venting the steam producers their gala pies bake is crucial I wanted to look
25:27really nice but do I want form over function yes I'm one half without somewhere to escape their
25:33pastry will become soggy or worse still it will rupture I didn't put a steam hole on I think it's
25:41gonna be okay I don't have it I just put it like this let's see how long it needs to bake for this is
25:52bake reducing the oven temperature part way through what part who knows whoo can I just say something
26:02Noel you are the apples my pie bakers you are halfway through oh that is stress inducing make the picka
26:13lily no idea what a pick a lily was oh it does sound quite English pick a lily pick a lily salt the
26:21shot cauliflower beans and courgette leaving to stand before rinsing tip 50 mils of the vinegar into a
26:27small bowl add the mustard powder flour and mix to a paste it's really yellow I've never heard of
26:33pick a lily and I'm 52 I'm embarrassed it's quite shocking you've never heard it never heard it where are
26:37you from Saturn that's why let's have a look just don't know how long to make it for before I reduce
26:44it I can't remember what time I put mine in but I've turned it down to 160 I've not turned down my
26:49temperature yet I'm going too soon how long have we got left bakers you have one hour look so beautiful
26:58I just turned the temperature down smells extraordinary over it what is it pick a lily
27:03I thought that was made up thing it feels like something you might have had just after the war
27:08it's in shorts as we're conkers going I'll go and gaff now give us a bit of pick a lily
27:13all right let's check we're looking for 75 internal temperature still got a couple degrees to still
27:20go up I'd much rather overcooked than undercooked it's cooked but is the pastry cooked Aaron you doing
27:26this out I'm gonna trust my guns I think I'm gonna give it five more minutes
27:32I don't know what to do without it just a waiting game put your egg back Bob how long have we got a white
27:39that he said until it's done oh right get off me yeah bakers you got 15 minutes left oh my god
27:48coming out this is my moment sad it's not more brown if it's remotely under baked I lose it's above 80
27:57the whole way through so that's cooked oh my gosh chills are running out of the bottom what
28:03I'm gonna just go and say it's done gotta let it cool now and then take it out and fry it stays
28:10together bakers you've got five minutes left oh my gosh how does one take it off the thing I can't even
28:19get it off so these lifts up I'm terrified bottoms off so you sort of lift the sides out I don't know I
28:29can't get mine off oh god it's leaking I hate pork pies god my heart is racing this honestly is like a
28:38puzzle bakers you've got one minute left why is this so hard to come off stressful hey it's off a bonnie pie
28:49but it's out and it's standing bakers your time is up please bring your gala pies down to the table
28:58and place them behind your photographs Tom your color is paying it's time to welcome back our lovely
29:12judges hello Paul improve are looking for a golden hot water cross pastry and a perfectly seasoned pork and
29:21egg filling let's start with number one this one's not too good this is underbaked first got no hole yeah steam
29:30will not have escaped I wanted it flooded with leaves with one hole stuck in the middle let's have a
29:36look thin pastry and the eggs bang in the egg spots in the middle which is good looks quite overcooked that
29:41doesn't it that's got nice flavor yeah the flavor is not bad piccoli cauliflower is quite big good sharp vinegar moving
29:49on to number two this is as if two different people have crimped it one on one side and one on the
29:54other yeah there is a little hole could have done with more leaves it looks good the pastry is delicious
29:59pastry is nice and thin get that bacon coming through in that one as well piccoli it looks nice and small
30:04the parts quite sweet that one I quite like the look of this one it's well baked but this is what happens
30:10when you're down of a hole in it the liquid has to go somewhere the pastry is lovely it's neatly done
30:15since the egg is in the middle to do with a bit more seasoning the piccoli leaves are all different
30:20but they're all delicious this is kind of a mess yeah wow look at the amount of liquid coming out of
30:25that paste is a bit thick yeah but good flavor on the meat you get the pork and the bacon in that one
30:31moving on the crimpins not bad at all pastries robust it has got quite a few holes in it should
30:37be all right the eggs in the middle it's got a nice flavor to that isn't it it's very nice
30:42it smells lovely hmm this I like but the leaves are too small I don't mind that but there's no
30:48hole that's where the steam has got stuck but that's quite soggy inside which is a shame and
30:52soggy outside as well it certainly is it's a bit sporadic with the leaves there is a little hole in
30:58the top there it looks lovely though that pastry quite thick and it's gone really soggy again it's
31:04quite salty taste that bacon this is delicious very crunchy it looks nice small pieces in there okay
31:09this is going to be interesting the judges will now rank the gala pies from worst to best okay
31:16in seventh spot we have this one whose is this it's mine
31:21Aaron pastry was really thin yeah
31:26sorry in sixth place we've got this one tom didn't look so good and the pastry's a bit too thick
31:35but it tasted great Natalia is fifth Toby is fourth and Leslie comes third and in second place we have this one and this looks really lovely the only complaint that I have is the crimping it's a really good gala pie and then first what we have this one
31:54Jasmine overall you ticked all the boxes you had the holes in the top you had the leaves neat crimping
32:01so well done the last thing I did before putting my pie into the oven was make the holes on top
32:06feel like that transformed it from a soggy pie to first place the pastry was thin the egg was in the
32:12middle there was crimping but it was still poor I will not be going to a gala after eating that pie
32:17today is arguably the worst day I've had in the tent but everything's to play for tomorrow
32:21I've just got to come in and do my best
32:23I bet you two are loving pastry with a little bit of savoury thrown in as well
32:34it's a bit of a treat
32:35you say that but you barely nibbled at anything yesterday you were like
32:39he's on a diet
32:41I think it was the pork pies you didn't want to look like a pork pie did you Paul
32:45can we talk about Aaron's I just love that why didn't you give him a handshake Aaron's is a bit
32:52underbaked they need a little bit longer yeah but does it really really matter I mean you had it
32:56for your lunch you know why we're here it really really matters it's pastry week you have to say at
33:01this point Jasmine is pretty consistent yes it has been for a few weeks she's got the potential to go
33:06all the way yeah but you'd also have to throw in Leslie she's been consistent so far it's all
33:11dependence on the showstoppers so the danger zone are we saying Tom yes are usually talking about
33:17Tom up at the time it's crazy but the pastry wasn't right we're getting to the point where
33:21any mistakes now you start dropping away proof of point is Natalia last week she's struggled
33:26she really has to do well today she's got to be on point no mistakes just bang on the bottom
33:31this is bake-off you never know what's going to happen I mean I could go next week
33:36hello bakers welcome back to the tent it's time for your pastry showstopper challenge
33:50Paul and Prue would love you to create a visually stunning sculpted tart you can use any style of
33:57pastry but the judges will be looking for great flavours and great textures your tart should have
34:02a decorative theme and have a beautifully sculpted pastry now if any of you have forgotten what a
34:09visually stunning sculpted tart looks like here's Alison with a quick reminder
34:13we're a bit worried that that joke appears to be a bit sexist so we're going to flip it now
34:24for those of you who have forgotten what a visually stunning sculpted tart looks like here's Noel with a
34:30reminder for those of you who have forgotten what a visually stunning sculpted tart looks like here's the
34:47dame with a reminder Paul's gonna do this one ah you have four hours on your mark gets it
35:10bike oh my gosh I'm gonna do three batches of pastry you have to make so much because of the
35:18sculpture there's definitely gonna be some nervous moments in this what I found with this one in
35:22practice is that time can just absolutely run away today's showstopper challenge is a highly sculpted
35:27decorated tart and we want a bit of a story behind this we're digging around in the baker's lives here
35:32and being a little bit nosy I don't really want to say it on camera because I'm admitting to something
35:36that has been a secret for years the whole construction has to be at least a foot high
35:41we are not allowing them to make the structure out of anything else other than the pastry that
35:46they're using for their tart great it is going to be really wobbly when I assemble but I've made a load
35:52of dowels out of pastry for this which has worked every time I practiced it hopefully it will work today
35:57a sweet tart is all about one hero flavor with several other textures backing it up the bakers could
36:03use anything but they must all balance together a barrel like whiskey for me it's about design it's
36:08about engineering it's about above all baking quality we've got some amazing bakers in the
36:13tent and they've got to be able to bring that artists skill to make their sculpture tart look
36:17incredible well Tom what have you decided to do for your sculpted tart I have decided to make four in a
36:26row in tart form I love that guy so the flavors inside are inspired by my Danish granny's roots
36:32and it's Ries Alamond which is Danish rice pudding incredible dish yeah so it's kind of a reinterpretation
36:38of those flavors in the form of a tart as well as his playable game of four in a row within Tom's
36:45Danish tart of puffed rice and almond creme pat there will also be another game to play there'll be a lot
36:51of sliced almonds in here and then there will be one whole almond in if you get the whole almonds in
36:57your serving you win a prize this is your sort of thing but today you got it all to play for so I
37:01got all to play do what you're good at what am I good at everything you're gonna bake it okay
37:06and Tom is not the only baker taking inspiration from their grandparents if you translate my grandparents
37:15so Naomi it will be like a swan and my granddad passed away so my tarts dedicated to them the
37:26Talia's tart of raspberry jelly pistachio praline and creme diplomat will be topped with her tribute to
37:32the love between grandma and granddad swan I have rolled so much pastry over the last 48 hours
37:53whichever pastry the bakers choose for this challenge it needs to have a melt in the mouth flaky texture
37:59pastry eyes we're just doing a sweet shortcrust pastry because I wanted to hold its shape properly
38:03yet also be strong enough for their sculptures to not collapse on the top below it's structurally sound
38:09enough to use it for this but it's still nice to eat so my tarts called nobody gnomes it's based upon
38:16a story with me and my friend whoever used to move her mom's gnome around her garden so I think she's
38:23going to find out where she watches this so it's eventually me you're in trouble mate you're in a
38:27lot of trouble she's scary as well this time Aaron has moved his friend's mom's gnome onto a bridge
38:33atop a tart filled with jasmine rice custard ginger jam and a peach gel topping and how fast you're going
38:41i'm a bit stressed today they loved your cigs so you're all right i don't know that pork pie was dire
38:46when it's war food isn't it in 1950s children in short seat that don't they and lard sandwiches
38:53because everyone's quite healthy now if you went up to any gen z and went do you want a pork pie with
38:59egg running through it they'd go oh trauma i am making a roller coaster tart i used to work at a theme park
39:08and there was a goat called millie i spent like a whole summer trying to tame this goat one day i thought
39:14i had done it and then she took like four steps back and just ran me in the knee so yeah this is
39:18an ode to millie millie the goat will have her own hut beneath toby's roller coaster which will be
39:25plummeting towards a tart of burnt honey custard blackberry reduction and a mascarpone chantilly
39:31i love the flavor just sounds amazing but structurally is it going to be okay it's been through many
39:36versions of this so it started as a loop the loop then i went for a curve but eventually i just
39:40settled on it's a straight dive that's a good idea exactly you do realize that when a goat rams you
39:48that is actually a sign of affection really no i'm only joking it didn't feel like it absolutely hate
39:54this is my cherry compote so it's cherry lemon juice sugar kish offsetting any acidity and sweetness
40:00within their chosen flavors will be crucial to the baker's chances of success burnt honey custard it is
40:07quite sweet so that's why i'm doing the blackberry reduction to like cut through it a little bit i have
40:11a secret and in an attempt to strike the right balance raspberry flavor natalia and aaron few
40:19drops i think have opted to bolster their flavors even further that's jasmine extract i still want it
40:25to be a flavor they can identify against the tartness of the peach and the warmth of the ginger and for her
40:31tart filling i've poached pairs in a load of orange juice lemon juice and almond liquor jasmine is borrowing
40:36another trusted family recipe my cousins have a garden with pear trees and apple trees and one of
40:41my cousins always makes this tart so this is my take on his chocolate pear frangipan tart jasmine's
40:49poached pears will sit between layers of chocolate frangipan beneath a pear tree blossoming through
40:54chocolate soil you've got star baker written all over you whoa whoa can you just chill out please i've got a
41:00massive to-do list look at your handwriting you really are going to be a doctor it's not that bad
41:05poach pity party chloe frangipan choco frangipan make lobsters make make jesus i'm not making
41:12and then it just says soil it's a beautiful poem good luck so we've got a lot of stencils here
41:19the bakers need to ensure their sculpted pastry is structurally sound enough to hold its shape with a game
41:25like four in a row you are making a lot of holes in a piece of pastry and that can be a bit scary it's
41:30a bit unnerving but aaron's bridge this dough feels very soft is already at the risk of collapse i'm
41:37not confident i've made this dough right i've put an egg white in it which has made it a lot softer
41:42than the one i've used for my tart i think i'm gonna have to do it again shall i do it again yeah
41:48i need to do it again hopefully i can get this done in time
41:56makers you're halfway through you've got two hours left is it four hours today yeah four and a half
42:01hours four i thought it was four and a half hour challenge and it's not it's four which isn't great
42:08so i just need to hurry up no what am i meant to do next don't know what about if we put that in there
42:13i know i'm gonna blind bake this before i put the filling in so it doesn't get soggy this is
42:21that stage where there are so many things going on as well as their blind bakes the bakers need to
42:27start getting their sculpted pastry in the oven need to get a move on feel distressed i see to make
42:32up some time with the new shapes and finish off their fillings when their tart cases come out this is
42:38a whiskey cream that's going to go on top of my pecan pie and for their flavors two of the bakers
42:43have plumped for the same pie pecan pie is a massive favorite and then i've got the bee theme going on
42:50my little granddaughter mabel she loves bees so it's a little homage to her leslie's pecan pies will be
42:57glazed with honey for our pastry bees and stacked on top of each other with decorated honeycomb pastry shapes
43:03i'm using short crust pastry and it's quite robust so fingers crossed it'll hold up and you get quite
43:10a lot of these stacked together and ian will also be hoping his pecan pie isn't positioned precariously
43:17so this is going to be the story of how the giants causeway in the north of ireland came to be so it's
43:22going to have the giants finn mccool and ben and donner chucking rocks at each other the story is finn
43:27thinks the scottish giant is too big for him to beat so he dresses up as a baby and the scottish giant
43:32comes over and is like that's a big baby if that's how big the baby is how big spin and he is so
43:38terrified that he runs away all the way back over to scotland brilliant in giants will be throwing
43:44pastry rocks to create the giants causeway on pecan walnut and irish whiskey tarts topped with whiskey
43:50cream it sounds great you're particularly good at the painting decorating making it look pretty i love
43:56the idea of the shanty cream and we're getting a good amount of whiskey in there yeah
44:02so that timer is for this little base okay so many things going in out the oven today
44:07boosh boosh boosh i wanted all of these baked by now it's gonna be tired but i might be able
44:12to pull out the bag just got to concentrate on millie for now everyone's gonna panic today aren't they
44:16yeah gotta move fast today why this pastry pastry's tough you know and also when you're talking about
44:21structural pastry what do you fear most in the world tom structural structural pastry and poor hollywood
44:26you need to get out more yeah i know bakers you only have one hour left oh my god fun and games
44:37my tarts going in put the pears on and then the frangipan filling on top so i'm just adding my
44:42custard to my tart 30 minutes shapes in the oven as well i want time for my shapes to cook and i'm
44:52worried that they're not going to be a cool enough for me to assemble i might just have to be a bit
44:56anemic i need to start putting stuff together starting to assemble let's do this i do a little bit of
45:03painting with our leslie look what do you reckon stunning i'm absolutely better than mine you can
45:08do the rest if you like you've got to have a really good day today but that is by far the messiest
45:13one i've ever done wow who are those guys i love them two giants who's that little bubba one of the
45:18giants dressed up as a baby what sentence i'm gonna pipe this on i've not got that long to let it set
45:26toby do you reckon you're gonna get it done in time i have absolutely no idea at this stage i've
45:30got to like build loads of stuff okay we'll go for it you've got to be rapid yeah my tart should be
45:35coming out of the oven let's take it i'm taking my tart out come on no no i was like the top yeah
45:44i love being the top how long do we have bakers you have 15 minutes left i'm gonna have to do a lot
45:54in 15 minutes you can do a lot in 15 minutes yes
46:00i want longer but i'm just gonna risk it if you get the whole almond you are the winner pretend
46:06you only saw one going in okay we're starting to build the scene that's the word about everything
46:12i have no time no i need to bring it together i'm so behind leslie looks gorgeous every time the
46:18floor moves it's wobbling this is so stressful i need to stand it up say a little prayer
46:27oh okay how long do we have left bakers you've got five minutes left doesn't feel like enough time
46:38my chocolate sauce is kind of hot but i might just chuck it on you know what let's kind of stand it up
46:42this breaks i'm screwed oh cool thin mccool no matter how stressful it is you can always hear
46:48ian having a nice time i'm always rushing at the end of a showstopper but this one feels extra rushed
46:56it's broken
46:59bakers you have one minute left squeaky bum time it's up please wonky
47:06panic moment oh no i'm so down to the water this is the tightest i think i've ever been
47:17it's gonna have to go on it's gonna break i just cracked my tart case while i was moving it
47:22this feels like the most intense thing i've ever done in my life
47:25you've done everything that you can well done bakers it's on oh please don't fall now oh my god
47:46that is on the lean big time
47:58the baker's sculpted tarts will now face the judgment of paul and prue
48:02it should be playable if you want to give it a go the counters are made of the same shortbread
48:19i like the design i think it's clever really works it's like good architecture it's startling although
48:24it's so simple oh look at that so it's a cherry compote an almond creme pack puffed rice chantilly
48:29cream flaked almonds in it remember if you get your whole almond you win the game
48:36i love that and i could eat a lot of it there's nothing nicer than fruit and custard and very nice
48:41pastry oh i don't believe it i really like that the tartness from the cherries works well with the
48:50custard and the toasted almonds on the top really lifts it and you want to go back for more tom's back in
48:55the tent did you bust a bit off the top here the gnome decided to do a bit of tree felling
49:09i like the proportions of it and the depth of it as well and then using this as the lake works
49:14beautifully well it's a jasmine custard tart with ginger jam and peach gel the jasmine is quite
49:21punchy isn't it did you put extract in there you shouldn't have done that it's quite floral it's not
49:25unpleasant but i would have liked to have tasted the ginger as well i like it because it's strange to
49:30me it's new but i couldn't eat a lot of it well well done thank you
49:47it's so detailed and so clever it's great little work of art and it's worked really well showing off
49:53the giant's causeway but it's got to taste good as well it is a pecan and walnuts tart with a whiskey
50:00chantilly on top i've never thought i'd live to say this but i think there's a tiny touch too much
50:08it does taste very good but i think the alcohol level is a little bit too high it overwhelms
50:12everything texture wise i think it's spot on there pastry is beautiful thank you guys
50:16the bees on the pastry are just exquisite it's a little bit askew isn't it it is yeah i did have
50:30a structural problem it's standing up i like the way it's popping out proper 3d very arty we've got a
50:37sweet short cross pastry with a pecan pie filling and a honey glaze i would have thought it would be really
50:43sweet too sweet but somehow you managed for it not to be i do like the depth of flavor with the
50:48pecans and the honey on the top is good as well you've got one hero flavor that works well and i
50:52like the design although slightly over baked
51:03it's a bit wonky in it what happened i thought we had four and a half hours for this so yeah the
51:07assembly was quite rushed it still looks pretty neat though it does it's just not stable it's a
51:12burnt honey custard blackberry reduction and a mascarpone chantilly the burnt honey it's really
51:19nice actually because it's not overly sweet blended with the blackberry it's delicious together actually
51:24that short pastry is exceptional it just falls apart way for thin melts in the mouth really nice all the
51:31textures are beautiful all the flavors are good it's a shame about the design wobbling but that is very
51:36clever thank you terby thank you i think you've done a real good job thank you the height the
51:49proportions the lake that it sits in well the layers look perfectly proportioned let's see how they taste
51:55so pistachio praline ganache raspberry filling and cream with diplomats on top pistachio praline brings
52:05a sweetness and then the raspberry brings in the tartness and then the cream blends it all together
52:10if you get all the elements to it i think it's delicious however i think your pastry is slightly
52:17overworked it's a bit too thick down at the bottom the pastry is a little tough and the raspberry
52:23dominates too much for me it's delicious but i would only like a little piece of it it looks incredible
52:29thank you very much thank you so much thank you
52:45it's very professional very professional you'd expect to see that in any
52:49patisserie shop really beautiful it's a chocolate frangipan tart with some poached pears in it
52:54your flavor is very good the pears are nice but because it's chocolate frangipan it's going to be
53:03quite rich thick dry you needed a curd or something in there a line of something just at the base and
53:09then build it up on top of that i love it the design is amazing it's very jasmine i think it's just
53:13missing that texture pastry's good pastry's very good thank you thank you thank you thank you thank
53:22they really liked how it looked and overall they liked the flavor it wasn't like perfect but that's
53:27the way the pastry rolls the show is going to absolutely kill me it's my own fault for making
53:32a roller coaster really wasn't it i was asking for it i thought i was going to cry for a second
53:37hard to have a word myself they liked my design and my flavors but you never know what happens next
53:46i feel very nervous i'd feel so much better if i did better than the technical yesterday all i can
53:51think about is i just don't want to go pastry rica rule's been pretty successful yeah no hand shakes
54:01are getting stingy with them and shakes i did like the flavor of tom's though i think actually
54:07saved himself because he was in a lot of trouble who else did well in the showstopper today was really
54:11close but i do think you are still looking at leslie and jasmine jasmine one technical did really
54:17well in signature and when you looked at the tree coming up i went star baker unfortunately the only
54:21bit of moistness in there was the pears and there wasn't enough pears in there and leslie is doing
54:26really well so she's going up but she's getting stronger and stronger and stronger the home baker
54:32and is really coming out you know if leslie and jasmine are up there for star baker yeah who's in
54:38danger natalia and aaron i'd say yeah and so the bad one with that flavor he had an extract and he
54:45added too many drops two drops two drops drops right there and natalia's down there again which is a
54:50little bit worrying can we talk about this one i mean it's beautiful it is it was just so clever i think
54:55unfortunately for natalia because she's already in a bit of trouble then you go well hang on a minute
55:00everybody else's was amazing as well yes ultimately it's making sure so it's for eating oh wow i'm glad
55:07i'm not in your shoes who's it gonna be i don't know you know well done bakers pastry week was exhausting
55:22but you did it so well done i have the great job of announcing this week's star baker this week's star baker is
55:33it's a hat trick jasmine
55:41which means i've got a horrible job of announcing who will be leaving us and it's getting tougher and
55:47tougher and you're all good bakers so this is really difficult but the person who's leaving us this
55:54week is natalia oh thank you so much you did really well natalia so i'm proud of myself and
56:12uh i think my little girl would be proud and i hope i made my country a bit proud of me oh my god i'm gonna
56:26cry
56:30i'm glad i met all these wonderful people i love you guys you're so nice oh i'm gonna cry again
56:40oh my gosh i'm kind of speechless i'm so chuffed i think people at home are going to be super proud
56:50i won't be using the floral next week i'll learn for next week not to use jasmine but be more like jasmine
56:59next time i just want a really stable stiff one a bake-off first morang week let's pray to the
57:08meringue gods sees it squizy pies they look very very good such a souffles got that feeling of impending
57:15doom though and a challengingly icy french favorite so it looks like a cheese tastes like an ice cream so
57:21who's baking will be deflated wow and who will whip up what am i doing what am i doing a creative storm
57:28oh my god that looks good
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