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The Great British Bake Off - Season 16 Episode 9 - Patisserie Week
The Great British Bake Off
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The Great British Bake Off
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FunTranscript
00:00and whilst jasmine's stunning showstopper take it away before i eat anymore secured her fourth
00:05star baker disaster struck for toby oh no but ian's trifle it's like water does actually meant
00:13his time in the tent short king no oh it came to an end this time you need to hop the fence
00:22it's the tightest semi-final you know what's happening don't you ever so close but who will
00:27perfect patisserie this is about intricacy it all burst and delicacy and who will fall spooky
00:33bond time at the final hurdle oh no
00:47i cannot believe i'm in the semi-finals good luck have fun i've had it in my head that the final is
01:09going to be jasmine aaron and tom so i'm feeling a little bit nervous this week patisserie is a very
01:16accurate discipline that's what i'm going to be trying to focus on today is a little bit of that
01:20refinement that maybe sometimes i don't have jasmine excels at the neat and the precise tom is good
01:25creatively and toby's a great technical baker and really for patisserie you need all three of those
01:30things i'm also not someone to go down without a fight so i will be fighting to the bitter end
01:35hello bakers welcome back to the tent and congratulations for getting through to the
01:41semi-final yeah well done and whatever happens just know nol myself and the judges adore you
01:47don't they probably not paul but the rest of us okay for your semi-final signature the judges would
01:54like you to bake two batches of six elegantly decorated cream horns your horns should consist of a
02:02laminated pastry cone filled with a delectable creamy filling each batch should have at least two
02:09complementary fillings you have two hours and 45 minutes to give us the horn on your marks gets there
02:16you are so childish
02:22so many opportunities for innuendos today feeling horny what gives me the horn is completing this challenge
02:31today it's all about speed when i finished at home i had two minutes left it's the semi-final and it's
02:37patisserie week we're looking for finesse delicacy great flavors and the signature challenge is cream
02:44horns this is a really difficult challenge you want to see perfect rough puff pastry it's going to get
02:50hot in here it's annoyingly warm in here one of the problems with the heat is keeping that butter cold
02:55if they don't it will infuse into the dough and you'll end up pouring butter all over the baking
03:00tray and none will go in the pastry itself and it's the steam from the melting butter that creates these
03:05beautiful layers that is ice cold water for me patisserie week is all about perfection it is
03:11baking nirvana it's all about finding out who has got what it takes to get to the final
03:18good morning star baker hello so tell us all about your cream horns what are you doing one of them's
03:24going to be coffee with a dark chocolate ganache and then the other one is going to be a raspberry
03:28pistachio and white chocolate pistachio again i love pistachio i can see that jasmine's pistachio and
03:34white chocolate ganache will join raspberry creme diplomat whilst her mocha cream horns will combine
03:40a coffee creme diplomat and dark chocolate ganache when you practice this you manage to do it all on time
03:44it's really tight getting the lamination and getting the fillings done it being the semi-finally
03:49we are going to be particularly brutal with the judging what because you've been really kind for
03:55all the other ways mr bad guy comes out today oh there's dr jekyll and mr hyde and there's also
04:00dr hyde and mr hyde that's you changes from a monster into a monster so i'm literally just doing
04:09first batch here of folds we used a similar pastry recipe i think all of us for the sausage roll the
04:14bakers have already tackled laminated pastry once before in the tent they really did like my pastry
04:20week this pastry recipe isn't too different so just repurposed it to make it sweet on that week my
04:24woman's a bit on the thick side i'd love not to do that this week after i did proper puff last time
04:28paul absolutely slated me for it told me it's not possible stupid idea so rough puff this time this
04:34week toby's gone back to the drawing board i'd never made rough puff first time i tried it yeah didn't
04:40go that well don't tell paul used his rough puff recipe didn't work very well so i've had to switch
04:46to gordon ramsey if he likes it say it's his recipe see what he says toby and gordon's rough puff will
04:56be filled with a chocolate coffee ganache and coffee liqueur cream his second batch will see lemon curd
05:02and thai mousseline topped with meringue how much do you want to be in the panel do you know at the start
05:07i was thinking i'm just happy to be here but no now you want i desperately want to as john bon jovi
05:12once said go down in a blaze of glory that's it take everyone else out with you it feels cold which
05:20is good reaching the final requires mastery of lamination every time i'm rolling it out i'm
05:25just making sure that we're getting a nice layer of pastry around the butter i'd put it in the freezer
05:29so then you get the butter and the flour separate and that's what gives you the layers but if the butter
05:33isn't kept cold roll it fold it back in the fridge every carefully crafted layer temperatures are
05:39climbing will be lost just check the temperature of the butter in the pastry just to make sure that
05:44it's not so warm that it could be integrating hello tom hey guys how we doing can i just see your
05:49fingernails i like the asteroid because you've been hanging on by them for a while wow tom hopes to
05:57claw his way back into contention with cream horns combining lemon cream cheese diplomat and raspberry
06:02gel alongside a second batch filled with dark chocolate salted mousse and clementine curd it's
06:08quite conventional not your usual twists and turns yes i know a wise man once said to me go back to the
06:14drawing board and focus on your flavors so that is what i've done this week well good love thank you
06:20i can't believe you called paul a wise man wait i'll call him a queen tomorrow so i'm making my fillings in
06:27between the folds of the pastry my first one will be caramel now we're into the multitask phase i love
06:32a mocha coffee and chocolate i feel like they're just classic flavors clementine curd like it yeah
06:39oh that made me go weaker than this my cream horns exploded yeah lemon and thyme it's like a classic
06:47timeless combination timeless but while most are sticking to familiar flavors things stand the test of
06:53time for a reason i'm not the guy to mess with that yeah don't mess with you i'm not aaron once again
06:59aaron's daring to be different i put a bay leaf in my lemon jam i mean it wouldn't be me if i wasn't
07:04putting something floral or botanical in there my cream horns are inspired by puddings one with the
07:09flavors of a trickle tart and the other will be vanilla nectarine and cherry aaron's matching nectarine
07:16and cherry compote with vanilla chantilly cream in one horn and chocolate and caramel ganache with lemon and
07:22bay leaf jam in the other i'm glad you've done original flavors though i feel like everyone's
07:27playing it safe apart from you i could die on that hill what hill to die on maverick hill i died on that
07:34hill many years ago now we need to do more pastry folds three and four incoming i'm just doing envelope
07:42folds the more folds the bakers make four book folds in total flakier the pastry how many folds
07:48are actually even done but more layers means more chilling after two turns i might attempt to double
07:54one i like to just feel how the pastry is before i make that decision and less time for their horns
07:59to bake and cool if you put anything in a hot horn it's gonna go soft i've got the layers of pastry
08:05not as many as aaron will get because he's just a pastry king in practice a puff pastry's actually been
08:10quite good aaron sent us a photo this week of his lamination while i was holding one of mine cream puffs
08:15that i could have hammered a nail in with so that was a lovely moment i feel like that was a sick joke
08:20the lamination was absolutely insane bakers you are halfway through
08:28one last chill feels like a race it's getting so warm in here the heat and my stress are rising
08:35exponentially do one last half fold hopefully i've got time while aaron's aiming for the flakiest
08:41possible pastry you can see the layers the rest of the bakers have finished laminating theirs
08:48but the challenge to now shape their cream horns i am so sweaty oh my gosh is reaching
08:54boiling point it's so hot let's hope that it's not turned into short crust feels like the butter's
09:01melting as i look at it oh that's nice nice and melty it's just so hot in here already pastries got
09:07sickle so i've got to work super fast a few minutes behind old jazz who's somehow like flying through
09:14go go go go go go that girl works fast oh this is taking longer than i want it to okay i need to
09:22start rolling look at this like it's just wet butter look at you doing it freehand no measurements
09:28i saw toby rolling and i realized i needed to roll okay top four best bakers how'd you feel paul's in
09:34there as well honestly 349 he hasn't baked for many many moons doesn't need to he's got people to do
09:41that for him now into the freezer it's because you're watching bacon so you have one hour left
09:52i want to get these in the oven 10 minutes at 200 i just want to get that rise so i'm baking it at 190
09:59and then take it down so we don't get too much color butter is not meant to leak out i've done
10:04everything that i can to make it not leak it was literally frozen going in i get on for time mate
10:09a little bit behind but this butter is a little bit melty wow that's a lot of butter coming out of
10:15those isn't it i put one in the oven the butter just went i can see layers so hopefully they don't do me
10:21dirty today gone for 190 14 minutes maybe good maybe bad should have got them in the oven sooner
10:30at home they've taken 30 minutes so decoration are we pushing for the final please say you are would
10:35love to be in the final but incredible i've got three very very talented people up against me there's
10:42four there's you as well bab oh sure there's you as well bakers you've got half an hour left that's not
10:50great i need to get my cream horns out pretty soon checking out my horn i've got the path
10:56there's lamination coming out the oven okay i'm coming out you know it's not like big laminated
11:02layers we can't all be errands so why try look i see layers i think there's too much butter leakage
11:07but we'll find out i got the puff which is literally all i wanted your horns are out on display
11:13my horns are out oh my god look how puffy your pastry is
11:17is that good they're not me yeah yeah mine is more like short crust oh god oh god oh god oh god
11:23it's just gonna have to come out isn't it
11:26hmm they're not as perfect as they could look
11:30pastry doesn't look anywhere near as good as normal
11:34i'm gonna swap them around i think i'm gonna take them out in five minutes i know that paul likes good
11:38color so i'm gonna take it as far as i dare it does look a bit underbaked it's lagging off paul's puff pastry
11:43recipe this one's not worked as well once i've dipped these then i'll fill them i just love these
11:50colors oh they've like stuck to the tray oh i hate this so much i think i'm happy i just really need
12:00them to cool down a bit don't want hot horns and cold cream this technique is working can i get a time
12:08call just five minutes left a little dunk
12:14toby's not filled his yet so i think i'm safe for a little while this is my dark chocolate and
12:20clementine curd raspberry creme dip them out soft but i hope it will hold vanilla meringue on top
12:25uncontrollably shaking cherry and nectarine that one could be better bakers you have one minute left
12:32go on jazz that's not good i wish i had more time don't really mess it i'm not completely happy with
12:41these bakers your time is up that was such a rapid end so tight oh my goodness they all just look
12:54absolutely gorgeous and i feel like mine are like a little rough cheers babe no look at the size of
13:00that that's got a big horn
13:06it's judgment time for the semi-finalists cream horns hi toby hello
13:15i love the look of them fillings i like the way they spill out it's like the old-fashioned cream
13:19horn you used to get in the bakeries a bit concerned about the color i think it needed longer
13:23let's get your chops around that that's how you eat horn
13:28you can see the lamination but you can also see where it hasn't baked enough it's got a
13:33little bit of rawness down the bottom your lamination is there a little bit but you've
13:37lost a lot of butter but the flavor of the lemon is delicious with the meringue on top works beautifully
13:42well okay the flavor of the coffee is delicious it's nice and punchy married with the chocolate
13:49flavor is lovely but the texture's yeah sure too hard it is gordon ramsay's recipe he didn't go for
13:55your recipe do you think it could be that reason absolutely never listen to a chef thank you
14:08i quite like the look of these i quite like the blend of the colors i'm just wondering whether your
14:12horns needed longer in the oven okay if you get both the fillings it's absolutely delicious the
14:20clementine brings a bit of acidity and cuts the chocolate i do like the fillings i think the
14:24pastry you haven't got a lot of lamination on that you can see it's almost like a short crust it's not
14:29flaky yes it's a bit cakey yeah let's have a look at your so this one is raspberry gel with a lemon
14:34cream cheese creme diplomat that's delicious flavor of that from diplomat and the gel beautifully
14:41balanced together but again the horns a bit too dry because you've lost all the butter thank you
14:46tom thank you so much guys quite like the look of them they look really interesting i'm more interested
14:56in looking at them than eating them okay and i think that's because they're all melting but i do think
15:02that the pastry looks good these ones are dulce chocolate whipped ganache with lemon jam
15:08filling the taste delicious the caramel works really well with the citrus that's really good
15:13rough puff it's really nice lamination is there and it's baked right through yeah i think you've
15:17done a great job with that one right this is a nectarine and cherry compote with vanilla mascarone
15:22cream both of those flavors are absolutely delicious but i don't think they go very well together
15:29okay nectarine sits in the back note against the cherry so it sort of works for me
15:33paste is lovely kept that lamination which is decent so well done cheers thank you very much
15:38thank you thank you they look lovely they look interesting and neat we'll see what they're
15:46like when we cut into it these ones are a coffee creme diplomat with a dark chocolate center nice flake
15:51really flakey a really lovely strong coffee flavor simply delicious you have a lovely lamination on
16:00that it tastes great those ones are a raspberry creme diplomat with white chocolate pistachio center
16:07well done jasmine that is really good balance of flavors the raspberry is great pistachio is terrific
16:13and i think the pastry is nicely baked i think you've done a really good job thank you and they look pretty
16:17and created a nice horn there well done well done i'll do it i'll have to have another bit you're
16:24loving it i'm feeling really good he cut into them and i heard the flake and i was happy that's all
16:32that i can ask of me and jasmine had good pastry was jasmine's better than mine i hope not there was a
16:39clear divide in the room jasmine and aaron did exceptionally well me and tom not quite as good
16:45pastry was definitely the worst out of the four full stop move on next challenge
16:51for one of our semi-finalists this will be their last technical challenge hello bakers welcome back
16:58to the tent it's time for your technical challenge set for you by someone called paul hollywood paul have
17:03you got any words of advice for our semi-finalists this is about intricacy and delicacy and you can make
17:10a mistake very very easily as ever this task will be judged blind so we're going to ask these two
17:16puppets to fly out of the tent we miss you already so for your technical challenge paul hollywood would
17:23love you to make his take on the exquisite french framboisier inspired by his many trips to paris
17:30yes now the judges are looking for a light genoese sponge filled with a pistachio creme musseline
17:37and fresh raspberries but that's not it paul would also like you to make an exquisite sugar glass dome
17:45to house your dessert inspired by his many trips to center parks he loves a water slide you have two
17:53and a half hours on your marks get set bike paul's framboisier it sounds erotic i feel really
18:02scared and stressed this is the most complicated technical of the competition so far i've never
18:08heard of her from washi and paul has left few instructions i feel so serious today i don't like
18:15feeling this serious paul i know it's semi-final week but this is perfect french patisserie isn't it
18:22what could possibly go wrong the issue is going to be the musseline basically it's a custard the
18:28blending together of the custard and the butter that's what makes the musseline if you try and
18:33add the butter to a warm custard it will collapse it will not set at all i think that dome is going
18:39to be a problem too one of the big issues with the sugar if you don't take it to a hard crack which is
18:44150 it will never set we are pushing our bakers to the limit that's the point i'll take a slice
18:49the musseline's holding a shape but only just
18:56oh it's such a perfect summer dessert quite moorish isn't it i'm actually looking forward
19:01to when we go and eat another four of these i'm not stopping i don't care
19:07step one says make the januaries sponge yeah i can make a januaries i think
19:12so i'm heating eggs and sugar and then i'll whisk them up and then sieve in the flour what's so great
19:19about this technical is that i don't know how to do step one so instead i'm just doing the cheats
19:23version which is just whipping up egg whites and egg yolks separately so this is a terrifying start
19:29have you ever made a januaries sponge before last time i made one paul said it was unpleasant to eat
19:34and it was well over baked you used to be the technical king i know let's replace the crowd
19:41technical king it's a bit big
19:48i do like this kind of baking but things that look like an actual cake yeah rather than a cake that
19:52looks like a football or a cake that looks like i don't know paul's head exactly who's got time for
19:59that he's like can you please make me a cake the shape of one of my many cars and i'm trying to
20:04make a cake trying to keep as much air in the sponge as possible definitely most worried about
20:10this sponge because it's the base of the entire thing and i don't know how to make it i'm not
20:14pleased with that but hey making general sponges going in checking in 15 minutes the next step is
20:24make pistachio paste then it's make creme musseline and incorporate the pistachio paste
20:30i have never made a musseline in my life essentially what you're making is a crempat base
20:35this is corn flour this will be the thickening agent for the crempatissia i'll mix this with
20:39the butter and the pistachio paste and then once the crempat cools a little i'll add softened butter
20:45through um what do i do with the butter i have no idea if there's an act adding the butter i'm just
20:51adding it in lumps if their custard isn't cool when they add the butter how am i supposed to cool
20:57it the baker's musseline could split and fail to set i'm going to put it into a bowl to cool down a
21:05bit i've done the hot custard put the butter in but i'm just i'm getting in my head about whether or
21:10not it should be slightly cooled first but tastes really nice bakers you are halfway through go
21:22check my cake certainly baked so i don't want to bake it much longer me
21:30i've made a genoese eight weeks ago i didn't even know what a genoese was
21:33oh now how does one assemble a classic framboisier i need to cut that cake in half
21:42i do feel quite strongly that it will be just one big base of cake rather than having it with a lid on
21:48but now that i'm saying that everyone else has cut their cake in half i'm just gonna stick to my guns
21:54it's very vague it just is assemble oh okay come on assemble the framboisier do you feel stressed
22:03yeah it's a flipping stressful situation and it's only flippity-doo-dah it's not that stressful
22:08though is it no it's just putting fruit into a sort of creamy green substance exactly it's actually a
22:13really nice consistency five minutes in the freezer then i'll put it in the fruit
22:20even if they've assembled their cake here we go paul's recipe demands a delicate fondant flour
22:26i think this is the best one i've ever made and an even more delicate sugar dough
22:31number eight says for the sugar dome make the syrup and heat to hard crack stage
22:36they've taken away our jam thermometers our jam thermometers say what hard crack is
22:42that is sick sugar syrup reaches the hard crack stage at 150 degrees
22:48anything less than the baker's domes won't set i would assume that that would be shortly before
22:55it would start to caramelize which would be about 130 degrees and then once it's at 150 i will pour
23:01it on here once it's cooled slightly i've seen those videos where people put cling film over something
23:06you pour it on and like the heat of the caramel forces the cling film up i think
23:09going to drizzle quite slowly i don't know how to do this this is so tricky you just have no idea
23:20maybe i should have put more on yeah it's hot through the gloves oh i can get more of a dome on it
23:26why is it going frosted i don't think i can move you want me to put uh help you out actually i'm starting
23:32i'm not even helping you what do you want to hold it well i'm trying to put pressure down it's like
23:37the film ghost oh gosh nope i'm gonna have to do this again it needs to be more liquid i think
23:47i didn't have enough of the syrup
23:52oh god get out let's do one more i hate this
23:57whoa there he goes and i cracked it we are going to go again with the sugar dome
24:07bakers you've got 15 minutes left oh my goodness me i don't know if this is even
24:12going to set in that time it's literally losing air why is it losing air this is horrible
24:18oh it's like all my hopes deflating i think it's a bit too domey can someone open my freezer oh i can do it
24:34oh no i smashed it as i put it in it hit the shelf
24:40that's absolutely gutting almost felt like that was going to work
24:44how much time do we have bakers you only have five minutes left do you know what i need to stay
24:52here for like another few minutes i think but i just don't have time the dome is just gonna have
24:56to go i've tried it twice don't think i'm gonna have time to do this the mousseline doesn't look
25:01very set it's awful it looks like the mousseline's split so there's nothing i can really do
25:22i'm just not meant to do technicals it's not quite what i wanted it to look like but it's all right
25:28jasmine's is perfect i don't just have to get it right this time bakers you've got one minute left
25:35oh my god oh my god it's literally not going to say i don't think it's going to no
25:45tom's your mousseline sir yes is yours i don't think so
25:48oh it's bursting the seams already it's falling it's going to be a puddle
26:01oh it's completely falling apart how funny how funny your time is up look at this
26:12oh my god how is that so set
26:21guys what the flip
26:26it's judgment time for the semi-finalists framboisiers time to welcome back our judges
26:32paul and prue are looking for a perfectly set pistachio musseline filled with fresh raspberries
26:46and sandwiched between two delicate genoese sponges all topped with a fondant flower and crystal clear
26:52sugar dome okay this is quite neat actually yeah musseline there's decent sponges and that looks
27:00as if the musseline's held where's the sugar dome it's so thin you can't see it there it is crack
27:08that looks really good it does look nice it's well baked isn't it
27:13the musseline's nice it's got that pistachio right there's nothing wrong with the cake
27:16except it's missing the stone we go from the sublime to the slide what is this there is a sponge
27:24there i think the musseline's been the issue aren't they meant to be two layers of sponge let's not
27:28beat around the bush shall we can you put that all into a bowl it's a trifle very good trifle
27:35similar issue but it hasn't gone quite as well this one's split so it's curdled but there is a sugar
27:40dome there is a sugar dome not the best sugar dome
27:49nice flavor that musseline's had the big problem moving on to number four that's pretty decent yeah
27:55sponges there musseline looks good sponge is nice and thick
28:01it tastes lovely musseline's good the flower's nice where's the dome
28:05the framboisier will now be ranked from fourth to first you won't be surprised to hear that in
28:12fourth place we have this one toby it's a bit of a disaster in third place we have this one whose is
28:18this aaron a bit of a problem with the musseline but you did have a sugar dome well done thanks in
28:25second place we've got this one who is this
28:27tom this is really nice cake i'd say it's pretty well faultless but there's no dough in first place
28:39excellent loads of raspberries really neat on the outside musseline was nice and
28:43shaped what happened to the sugar dough i tried it three times and then i gave up
28:49i can't believe i came first without a sugar dome wow i'm honestly not even that gutted that mine smashed
28:54because i don't know how i was ever going to get it out of the out of the mold and that was a
28:58shambles wasn't it it looked like a pond it's down to the showstopper hate being in this position
29:09just one challenge remains before we crown this year's last star baker and discover who will miss
29:15out on a place in the grand final all right good luck guys what did you make of their bikes yesterday
29:21the technical was a bit of a surprise i mean we had a couple of real disasters there you know what
29:26tom did make a really good sugar dome and it shattered like a windscreen jasmine's the only one
29:32that's in a fairly safe position i think the one that's in the most trouble is toby toby's technical
29:37he'd have done a dome he could have poured the liquid into it upside down i had a trifle whereas
29:43aaron's was split it was like scrabbled it the final is just inside the pressure today is palpable
29:49you're going to feel it it makes your job really difficult because the last thing they want to
29:53do is chatter to you they want to concentrate on winning great british baker great
30:02welcome back to the temp bakers this is your last chance to win a place in this year's final
30:08if you showstopper challenge the judges would love you to make a macaron centerpiece depicting
30:14something meaningful to you it needs to be bold and impactful and there need to be at least 30 filled
30:22macarons you can do this we believe in all of you we do you've got four and a half hours for this
30:27on your mark get set bake trying to remain as positive as possible but inside thinking it'll
30:37be an absolute miracle if i get this done macarons are notoriously finicky yeah semi-final so you know
30:42can't make it easy i wing it trust my instinct hope the best and drink some coffee today's showstopper
30:49challenge is a macaron sensor piece using possibly a biscuit to create the frame to hang the macarons
30:55on or stick them on it has to be 45 centimeters high and everything must be edible in this weather
31:01i wouldn't suggest using chocolate could be anything but predominantly it needs to be macaron
31:07it is all about getting the right bake if it's underbaked it goes soggy if you over bake it it can
31:12crack and you can taste that it's burnt it's a very specific thing a perfect macaron and it's very
31:19difficult to achieve on color on great flavors above all i want a beautiful macaron three of our
31:24finalists are in there so we want to see baking perfection good morning toby good morning right
31:31toby tell us all about your macaron centerpiece so i'm doing a crate stack filled with lemons like
31:38you'd find at like a fruit market yeah when i went to columbia we went into a supermarket and it was just
31:43filled with those colorful fruits i've ever seen toby's only chance to reach the final involves perfecting
31:50lemon and poppy seed macarons filled with white chocolate ganache and lemon curd and constructing
31:55gingerbread crates covered in chocolate macaron filled with a dark chocolate and hazelnut ganache
32:01it wasn't your best day yesterday yeah you have to produce today yeah just saying this i did work
32:06in a macaron factory for a day so if anyone needs any tips for a day for one day yeah oh for a day
32:13you're on day release to support their macaron centerpiece most of the bakers are using biscuit
32:22so this gingerbread was actually inspired by poi man so shout out to poi man for helping me out and
32:26whilst toby hopes to reach the final with the help of some absent friends
32:30honestly i already feel ridiculous tom's showstopper tom dies oh my it's all tom tom's turned into a
32:40chocolatier get one tom my macaron centerpiece is a beehive this is the dark chocolate which is going
32:46to be the beehive itself how much chocolate have you got there just about 12 kilos of chocolate in
32:51there what are you doing i know tom's love of bees has inspired a giant chocolate hive
32:57home to two swarms of b-shaped macaron one filled with mango ganache and a lemon and mango sauce
33:03and the other with salted dark chocolate ganache and a sour cherry gel i'm glad you're using loads
33:09of chocolate i want to see a spectacle i want you to cover paul hollywood produced his entire head and
33:17body in chocolate which part would i need 12 and a half kilos for morning jasmine tell us about your
33:26sculpture i am going to make a macaron christmas tree very festive because it's the season jasmine
33:33will celebrate her favorite time of the year with a gingerbread christmas tree decorated with
33:38macaron baubles filled with raspberry and dark chocolate ganache and that's not all the sides of
33:44the tree are all covered in green macarons if that makes sense and i hope that the macarons all kind
33:49of blend in and it's just a green background so you definitely got no pistachio in there there's no
33:54pistachio oh that's nice don't i change things up about you see so this is going to be a sloth
34:00because i call my boyfriend sloth because he ambles around like a sloth aaron's boyfriend anthony
34:07inspired a sugar cookie and macaron sloth he's the only semi-finalist attempting three ganache
34:13fillings with grapefruit and mint yuzu and pear and salted popcorn your boyfriend's a sloth yes the
34:19society frown on that relationship i suppose it depends where you live we live in different
34:26times now a woke area it's fine east london this guy's right to date a sloth leave him alone
34:34i'm just doing this for fun to talk to myself for an hour before i get to do anything else in the
34:38challenge whilst tom's structure is still a work in progress say a little everyone else can move on to
34:44the main event i'll just put these in the fridge and then i'm doing my macaron the key to getting
34:48macarons ripe that is a great recipe people spend years trying to perfect them perfect macaron begins
34:55with a precisely whipped meringue it's the fear of failing and the missing out on the final that
35:00terrifies me which then has to be carefully folded with ground almonds this is not yet macronage this
35:08delicate mixture is one of the most volatile in all baking the process of macronage does actually
35:12happen while you're folding this in so i want to get out some of the air but not so much there for that
35:18if it holds too much air in the oven it will just explode out it's a fickle process we're tempered
35:26that tom has yet to worry about that's so heavy
35:31it's very tom you need to be fast go on tom oh my god oh god the tape has torn
35:47we did not want a ripped bucket
35:53as tom makes emergency repairs to his chances of reaching the final nervous about time now everyone
35:59else is already planning for the worst how many do you need as many as you can do pru and paul have
36:05demanded that each centerpiece it's just chocolate marks everywhere i'll just leave footprints everywhere
36:11it's covered with at least 30 filled macaron one macaron there's actually two shells plus the
36:17fillings you're having to make in excess of 60. oh hello gonna end up making like over 100 macarons
36:26i'm just gonna do some justins just in case the other ones don't work but there could be another way
36:32of securing a place in the final can we grab a brick i don't know if you've ever watched this show
36:36before but there's a character called mr spoon unfortunately he's been in the fire he's in
36:40hospital this is his second cousin mick he fixes the photocopier so you know the rules what are the
36:46rules yes mick you get in the final yes god i really really need to be moving don't worry i'll
36:58literally take 30 seconds of your time yeah what do i have to do to get an extra 45 minutes and
37:03to get into the final you just have to give him a respectful kiss
37:09mate i'll take i'll take all the luck i can free for free okay you know what's happening don't you
37:17respectfully i felt quite respectfully he said it was quite central where else can i
37:23kiss him where else can you kiss i don't know it's not that kind of show jasmine it's not that kind of
37:28show bakers you're halfway through yippee and then the pain stops now macaron become even more
37:39temperamental they have to be left to form the skin in about 20 minutes instead of the air doesn't pop
37:44out the top basically you should be able to really gently rub your finger along the top without it
37:48sticking i'm going to get on and make another batch straight away because i can't wait to see if these
37:52ones fail to then make another batch then i'm going to get onto my fillings paul and crew are
37:58expecting two separate fillings hazelnuts and peanuts crawling in there i'm going to start making a lemon
38:03curd i'm doing a dark chocolate ganache and a raspberry white chocolate ganache but with a place in the
38:08final at stake it's a grapefruit and mint yuzu with a bit of pear aaron slough will have three and salted
38:15popcorn actually i think they're all based on cocktails some of my best work has been whilst i've
38:21been drunk one more minute it's going to go in now actually the semi-finalists now face the toughest
38:29juggling act of the competition so far not only will they have to precisely time the bake on multiple
38:36batches of macaron okay there's still fillings to perfect first batch of macarons and fragile
38:42intricate centerpieces to construct squeaky bomb time
38:49whilst tom's hive may finally be getting some bees there was no chance i was waiting i'm afraid
38:57it all burst every single one the macaron for aaron's slough um may have hit the oven too soon
39:07those i can't use i'm gonna have to do them all again this is not ideal
39:12just do what i was going to do before just carry on with the ones i was already going to do
39:20how's it going bob i can slowly feel my place in the final slipping away why are you saying that
39:26i think i might not have left them long enough to dry have we got enough time to do with them as
39:29well um maybe whilst aaron faces remaking an entire batch whoa they are massive toby and jasmine seem
39:40to have struck macaron gold they've got massive feet you see how it rises and has like a gap that's the
39:47feet of the macaron you don't have them it's not a macaron let me just look at them oh my god the feet
39:54won't look great but now tom's macaron your feet are spreading out don't seem to be faring much better
39:59than aaron's just got to keep moving the second batch is in yeah baby yeah don't love this batch
40:08as aaron tries to get back on track i don't like giving up jasmine is already constructing the supports
40:15are going to interlock and then i'll put stars on top to make the tree that was less than ideal
40:24i'm not an engineer i'm a medic i'm just piping my lemon sign so i'm making a giant macaron i will say
40:31lemons love that yeah look at the sign it looks all right it looks perfect he's not going out without
40:37a fight he likes to fight you know it's a fight should we have a fight yeah but it's not me that likes
40:43the fight get off mate is there anything we can do to help yeah exit i think
40:52yeah what if we just hang out here further you need to hop the fence
40:57come here stand there
41:14here is this better bit further no that's all right to be fair no if you can join her that'd be great
41:21i can't get over that fence from these trousers bakers you've got one hour left
41:28not great they're doming on the bottom great feet put them on feet finder
41:35they're terrible aaron is in danger of presenting a naked sloth i hate macarons i just think the first
41:41batch are a little underdone and tom's bees are currently homeless you've got to get the chocolate out
41:46now all right come on i'm gonna pull this big one up big feet on the lemon sign look at that sick
41:56you heard second bucket out there could be some cracks because of that leak coming through and
42:00create a weakness in it
42:01we have the beehive there are so many elements here i've got so much gingerbread still to bake and
42:15everything i might quad shelf i think i'm gonna have to oh this is gonna be so tight
42:21look at tom's it's impressive what's more impressive is ian's inside that
42:34i'm just painting the whole thing now and then i need to go to decorating my macarons because my
42:37bloody macarons are nothing every batch is just as rubbish as the others i'm thinking maybe under
42:44macaronage maybe i've left them too long that's good i want as much time as possible to assemble it
42:50just got to keep slowly plodding bakers you have half an hour left so terrible as well
42:57why don't we just added half an hour for everyone start assembling this needs to go in
43:06i'm putting the macarons on the side of the tree
43:11so there's one more batch to go in the oven i don't think i've got 30. one two three four five six
43:17seven eight nine ten i think i'll just just do it go on aaron oh my god that is so heavy
43:24go on tom deep squat you got it mate
43:28wow that is insane
43:36is it falling over oh no never fallen over before
43:40i need to get 30 macarons on that i need to fill all of my many macarons this is a raspberry and
43:47white chocolate one if i managed to pull this back to something looking half decent i will be shocked
43:52whoa look at jasmines that looks amazing when you're under this much pressure your hands just shake
43:57because you're going to rush so much oh these look good they're not burnt no they look good they're
44:02burnt they look good oh thank god for that yeah these are good i can't bake you know it's not a total
44:12write-off i've made filling them easier by just doing one it was going to be ganache and lemon curd
44:18and now it's just lemon curd ganache time time time time time time time this is my yuzu
44:22that's the dark chocolate ganache with some salt then we'll have cherry sauce in there as well
44:28just gotta keep moving tom your caramel smells like it's going oh thanks
44:34this is the grapefruit now we move on to the mango ones
44:39do you know what i think i'm gonna be so close i want more time i think i might just be able to get it
44:45fully finished i need to work on my caramel drip this is the popcorn
44:52how long do i have left ten minutes left ten minutes is insane it's so hot the ganache is
44:58starting to melt get this googly eye
45:03it's starting to look more like a slot gotta get the big lemon sign on tom you got any spare free
45:09spray there you go thank you it's snowing what's it all for if i don't get the lemon sign
45:22happy new year what's the time check please five minutes left it's definitely not going to be
45:34covered there's nothing else i can do now it's going to be precarious and that is 30 macarons
45:39it's an ugly sloth but here's what it is please don't shatter please oh my god
45:49that was a really pretty one come on is it possible for me to get to the back of this
45:54oh that is annoying that is so annoying how much time one minute left ten seconds per one one two three
46:09four this is ten three season four for them i don't think i'm going to get enough coverage
46:15i think they're going to complain 30 seconds
46:16please spray free spray free spray
46:24bakers your time is up please step away from your showstoppers can i just
46:34you've done it bakers
46:38it's great i had to redo my background so many times
46:41aaron you did it just about yes he's like a sad monkey
46:55it's judgment time for the semi-finalist showstoppers jasmine would you like to bring up your showstopper
47:01please
47:11so this is my macaron christmas tree it's neat as a pin you have a lovely dome on these the pink
47:17ones not so much but the lighter ones you do but they are smooth and extremely neat and when you look
47:22at it in detail you realize you've covered almost every inch of the biscuit with macaron they look
47:27lovely so all they have to do now is taste great there's raspberry ones which are the pink ones
47:32and then the white ones are filled with a dark chocolate ganache
47:36if you like dark chocolate which i do that's perfect lovely flavor makes it heavy but nevertheless
47:42it is a dark chocolate macaron that's what it tastes like the raspberry one's not as
47:46delicious as the chocolate one should have put pistachio with them thank you jasmine
47:49just for you well done baby girl well done jazzy j aaron would you like to bring up your macaron
48:00showstopper
48:11this is my slot i'm impressed with the amount of macron they completely cover your structure
48:17i don't know if he looks much like your boyfriend but there are a few smashed macarons here which
48:23is a pity the fill ones don't look too bad a bit flat you've lost a bit of the dome on that the
48:27yellow ones down the front you've lost all of the dome there are three flavors of macarons one which
48:34is a white chocolate ganache with grapefruit jelly salted popcorn and yuzu with some pear
48:40it tastes delicious quite chewy grapefruit is delicious but they're not your best macro
48:52i like the flavors actually but the standard of the macaron is not as good as i expected
48:59cheers guys
49:00toby it's time for your macaron centerpiece
49:21this is my crates of lemons sculpture the structure itself is gingerbread it's very clever there is a lot
49:28of gingerbread yeah yeah i like what you've done with the design on the macarons i think it's worked
49:33out really well thank you so we have lemon and poppy seed macarons on the top with lemon curd white
49:38chocolate ganache and the macarons on the front have dark chocolate ganache and hazelnut and peanuts praline
49:48they are so chocolatey they're delicious got a proper little foot they're very good love the
49:54chocolate ones not too dry on the mouth it's delicate which i really like the lemon ones were
49:59a bit dry for me okay probably needed a little bit of gel or something in the middle just delighting
50:03it because that would have made a big difference yeah i think that obviously if you've eaten that
50:07first i mean that is extremely flavored and that's mildly flavored so it suffers a bit is this
50:13label all macaroni yes yeah that's well done that's nice that yeah i think it's just good pipe
50:18work with the macaron stay which i'm quite impressed with and i do love the chocolate one and the
50:22construction's excellent it's very neat i think you've done a good job well done mate well done
50:30mate the sign is correct i would just never even try a sign like that it's so big like macaroni
50:35honestly tom you ready for your centerpiece can i get a bit of help i'll carry a brick if i give you a
50:42break you all right i don't want to get there
50:57well i have to say it looks absolutely astonishing it's so dramatic i think it really looks like a
51:02swarm of bees coming around what do you think i'm going to be a little bit more critical if it was
51:06chocolate week i'd accept it i can't accept that when it's a macaron challenge the macarons look
51:12fairly flat the painting's rudimentary but the main thing i'm looking at is that and this
51:19it's very tom i understand that you should have made that smaller and then covered all of it
51:24it's two flavors we have mango and white chocolate ganache in one and then we have a dark chocolate
51:29salted ganache with a sour cherry i get the chocolate and the cherry a bit longer in the oven
51:37too soft very good strong mango beautiful flavor again they're very pleasant but again
51:44it needed longer in the oven thank you tom
51:55i feel chopped down like a tree
51:59so lame i can't believe i'm crying oh i just worked so hard this week on that
52:12i feel like the judges were quite pernickety today like any element that wasn't perfect they really
52:18picked apart jasmine got a piece of criticism never heard it before do you know what i really don't know
52:23where i stand but i'm so proud that i've pulled it back to a place where i'm just not quite sure
52:31with the other two lads i think there's a possibility any one of us could go home
52:35it's like a showstopper did anyone blow you away no oh that's a shame of course i think we can talk
52:49about jasmine you can take hair out the equation she's through what's more important is which two
52:55are going through to the fun with jasmine this is where it gets a little bit sticky
52:59i really didn't think the design of aaron's was particularly good but you've actually said that
53:04you liked it no they tasted good tom hasn't been doing well for a few weeks we saved him last week do
53:10you think we could save him again what he did was a chocolate sculpture but it's not a chocolate
53:14challenge toby was doing the worst when we came into the showstopper however his chocolate macarons
53:21were delicious i like the shell for the lemon but i didn't like the flavor obviously next week is the
53:28final you've got a really big decision to make all i can say is good luck guys it's really impossible
53:34this we could ask for a volunteer to go home
53:53well done bakers i've got the great job this week of announcing the star baker and this week's star baker
54:01has already won the star baker four times this is your fifth star baker jasmine that is a joint
54:11record isn't it paul with just one other person well done you're free to the final sadly i've got
54:17the job of announcing who is going to be leaving today but before i do that i've got to say this has
54:22probably been the toughest decision across the whole of the series so far but the person who's going to
54:30be leaving the bake-off tent today is toby
54:41well done mate well done bye bye bye i'm so sorry i'm so sorry no worries no worries thank you
54:57well it's tough to come back from serving a puddle of moosloon in there
55:04and i had a good comeback today the fact that i made it a tough decision today i think was
55:08was was great we looked back on it when we were looking back and all of a sudden i remembered
55:12you and i went yeah it's pretty memorable wasn't it yeah what's been the missing about being in the
55:24oh it's the good bits that i find hard to talk about
55:29the best thing about being in the tent is definitely the people
55:32the handshake was good the star baker was good but yeah people was definitely the best bit
55:40so sorry man i'm good you did so well it took a while for pure and i to discuss everything it goes
55:46to show how tight things are on bake-off it came down to that one mistake on the juan boisier and that
55:52unfortunately was the downfall of toby i think toby in a way was our least confident baker when we started
55:59he has learned so much he's a really talented baker obviously like i know it's coming it just sucks and
56:10yeah it sucks that toby's gone it's just sad that i didn't get to do the final with him
56:19getting a spot in the final i just i feel so blessed i'm just i'm glad i really persevered i'm glad i didn't
56:26give up can we have one more polaroid do you want me to do it have you all to be able to get here and
56:31have the opportunity to try and win that's what i'm here for toby said this really sweet and sad thing
56:38in there where he was like you just think it's never going to end oh i'm so lucky that it gets to go on
56:44it's just baking
57:03next time what a final it has been this feels completely impossible don't have ever worked
57:10this class of my whole life very very quickly the winner
57:17of the great british bake-off it's gonna be so tight is wait oh my god oh my god there's an issue
57:26somewhere are you a star baker in the making if you'd like to apply for the next series of bake-off
57:33visit channel 4.com forward slash take part
57:41do
57:50do
57:52do
57:54do
57:58do
58:00do
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