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The Great British Bake Off - Season 16 Episode 6 - Pastry Week
The Great British Bake Off
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The Great British Bake Off
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00:00Well done. Stop it.
00:02And Jasmine scored a handshake, but someone else...
00:04I love the look of this piano, it is incredible.
00:06Aaron.
00:07...landed their first star baker.
00:10Slip-ups by Toby.
00:11Boom, dry.
00:12Put him in the firing line, but it was Nadia...
00:15Help!
00:16...who was the fifth baker to leave the tent.
00:18I never dreamed in a million years
00:20I'd get to week five of Baker.
00:22This time, the bakers take on Pastry Week.
00:26Am I doing something wrong?
00:28I am in hell. Oh my gosh.
00:30...with a plaited, savoury signature...
00:32My plaiting skills are pretty poor.
00:34...a gala event technical...
00:36I doubt that they'd serve this at the Met Gala.
00:38...and stunning sculpted showstoppers.
00:40Oh! Trauma.
00:42...who will reach the pastry pinnacle...
00:44That pastry is exceptional.
00:46...and who will crumble under the pressure.
00:48This feels like the most intense thing I've ever done in my life.
00:58The group's getting so small.
01:00It's actually a bit sad.
01:02Oh no, I meant height-wise.
01:04All the top people are leaving.
01:06Week six. We're here.
01:08I just can't believe I'm still here.
01:10But I am, which is epic.
01:12Good luck. Good luck, good luck, good luck.
01:14I'm feeling so good.
01:15I'm ready to make, I'm ready to make.
01:18Everyone's nervous.
01:20It's Pastry Week.
01:21I just absolutely love pastry.
01:22I love danishes, pies, all that kind of stuff.
01:26It's nostalgic food, I feel, like, in England.
01:28One of my dating profiles once did actually say,
01:43knows how to mix seven different kinds of pastry.
01:45I feel like I need to do well to prove that it's actually true.
01:51Welcome back to the tent, bakers. Now, it may be pastry week, but you can't afford to get flaky.
01:58And you cannot afford to run out of puff.
02:01Otherwise, you'll be pied off.
02:04They're the puns out of the way, with.
02:06Now, for your signature challenge today, the judges would not only like to test your baking skills,
02:10but your hairdressing skills, because you're going to be making a savoury pastry plait.
02:16Now, the judges are looking for a crisp, flaky, laminated pastry with a beautiful, delicious, savoury filling inside of your choice.
02:25And as the name implies, your pastry should be shaped to form a plaited design.
02:31A design so beautiful that the judges will say, plait the way I like it.
02:38Yeah!
02:40Can't wait to see Paul do that.
02:42You have two and a half hours.
02:46On your marks.
02:48Get set.
02:49Bake!
02:52Oh my gosh. I'm just nervous.
02:55So I'm just getting my pastry started.
02:58The trick with this challenge, as ever with a puff pastry, is the lamination.
03:03It's pastry week, which I think is one of the most important weeks we have.
03:08Because, frankly, if you can't make pastry, you're not much of a baker.
03:12I'm using cold hams from a rough puff.
03:14What we want in this challenge is to cut through flaky, buttery layers to a gorgeous, savoury filling inside.
03:21Classically, sausage meat works beautifully well in a plait.
03:24Don't you love a sausage roll?
03:25I love a sausage roll.
03:26Whatever it is that they choose, it has to have a good, strong, well-seasoned filling.
03:31This is my scotch bonnet.
03:33They're not for the fate of heart.
03:34Plaiting is going to be critical to this.
03:36It's all about the plaiting technique and how you display your filling as well.
03:40It's got to look neat, precise, and above all, taste incredible.
03:45Morning, Ian.
03:46Good morning.
03:47Hello, Ian.
03:47And tell us all about your savoury plait.
03:50I'm doing a stewsage roll.
03:52A what?
03:52I'm just really proud of the pun.
03:55A stew.
03:56Stew.
03:57We're not using meat, we're using tofu and broccoli.
04:01He's out of here.
04:03Ian will be trying to wimp all over with a stew of tofu, potatoes and broccoli,
04:08within pastry plaited into the shape of an Irish claddering.
04:12Which is the little love commitment ring.
04:14It sounds really interesting.
04:16The only person to impress me in the tent with tofu was David Swimmer.
04:20And you gave him a handshake.
04:21And I gave him a handshake.
04:22But I'll trust your judgment on this one, Ian.
04:24Yeah.
04:24Good luck.
04:25He doesn't know what to say, does he?
04:26He doesn't.
04:27He's terrifying.
04:28He's baffled.
04:30My pastry's just been resting.
04:32I just want to start getting some folds in it.
04:34You'll get layers of dough, butter, dough, butter.
04:36Repeatedly chilling the butter layers between each set of folds...
04:40I'll do two and then chill it, and then two, and then chill it.
04:44...is the only way to achieve the lamination the judges will be expecting.
04:47It's going to fridge four times, quite a lot.
04:51And while rough puff will be hard enough to make in the time available...
04:55...one baker...
04:57You see a full puff?
04:58...is making things even trickier for himself.
05:01I'm making proper puff pastry.
05:03Not the best idea to do it in this amount of time, but I'll make it work.
05:07Based on the first meal Toby made for his housemates,
05:10a filling of chicken, bacon, leek and cheese
05:13will sit within an intricate plait of full puff pastry.
05:16You can't make a full-blooded puff pastry.
05:20You just haven't got the time.
05:22I've managed to in practice, so hopefully it will work.
05:24You can't do it.
05:26Well, I think it's amazingly brave.
05:28You get good lamination at home, but...
05:30I want to go away now because I want you to have maximum time.
05:33I don't want any excuses.
05:34I greatly appreciate that.
05:36Good luck to you.
05:36Thanks very much.
05:37So while that's chilling, I'm going to cook my mince.
05:41You got tofu on the go.
05:42The problem you've got is that you're trying to convince Paul
05:44that a frost from friends can get a handshake.
05:47I think he just got all girly on it.
05:49Yeah.
05:50And Paul went, oh, David Schwimmer.
05:51Yeah.
05:52I don't have the same gravitas as Schwimmer.
05:54As Schwimmer, you might do.
05:55I'm not a Schwimmer.
05:56No, I'm a sinker.
05:58That's it.
06:01There you go.
06:02Can we go it out on that?
06:03As well as making perfect pastry...
06:05I have chicken and bacon.
06:09The judges are also demanding sensational flavours.
06:12We've got sausage meat with dried cranberries in.
06:14And Lesley has lifted her recipe from a certain judge's cookbook.
06:19It's this Paul Hollywood-inspired sausage plait
06:21because I made it for my dad once and he loved it.
06:24But I thought, I can't do exactly the same one,
06:27so I've put a gooseberry compote in the middle of the sausage meat.
06:30And he doesn't do that?
06:30He don't do that.
06:31It's not his recipe then?
06:32Well, it is.
06:33It sort of is.
06:34So I pimped it up a little bit.
06:37Alongside the mushrooms and caramelised onion,
06:40Lesley will be hoping her addition will take Paul's sausage plait to another level.
06:45Where are these from?
06:46So the gooseberries are from our garden.
06:47I picked them yesterday morning.
06:49Are they?
06:49Yeah.
06:50So you've got my recipe and then you've tweaked it.
06:52Tweaked it.
06:53Made it a bit bad, Paul.
06:55It's ironed out all the problems.
06:56Well, I'll tell you later about it.
06:58Yeah, I know, I don't.
07:01It's so much pork fat and pork.
07:04And Lesley isn't the only baker doing their version of a meat-filled pastry classic.
07:08My great-aunt, Aunt Pom, is someone who had a massive input on me learning to cook.
07:15One of her go-to recipes is a giant sausage roll.
07:17Whatever she had in the cupboards, she'd put it into the sausage meat.
07:20I was trying to imagine everything that she'd have in her store cupboard.
07:22And then I put that all in.
07:24Hoping to achieve the same flavour balance as her Aunt Pom, Jasmine will also be attempting
07:30to master rough puff pastry, having never made it before.
07:33I'd say about 95% of my pastry knowledge has been learnt in the last two days.
07:38But we'll see.
07:39Hopefully I'll get it nice and flaky.
07:43Am I doing something wrong?
07:45That's your recipe.
07:46I'm...
07:47Well...
07:47Well, it's my recipe.
07:50Paul said full puff pastry is not possible.
07:52But we're on to letter fold four now.
07:55If you get a handshake, what will you do?
07:57Paul's not really dishing out handies this season.
07:59Maybe that's him done.
08:01I think he's only got a certain amount.
08:03Yeah.
08:03It's like a snake who sheds its skin.
08:05I think if he gives out three more, he's going to die.
08:09Toby's doing a full puff because he's brave.
08:11My rough puff looks okay.
08:12Pretty red, isn't it?
08:13Back in 2018, I moved to Hong Kong.
08:15So this is very much inspired by that time in my life.
08:19To replicate his favourite Hong Kong flavours,
08:21Tom will be adding a crispy chilli oil to minced pork within red pastry,
08:26plaited into the form of a severed dragon's tail.
08:29Of course it is.
08:30Of course it is.
08:31Have you guys had this?
08:32No.
08:33It is the most delicious thing ever.
08:34It does smell amazing.
08:35What's in the pastry then?
08:37You've got dye in there?
08:38Yeah, a little bit of red food dye.
08:39There's a little bit of this chilli oil in there.
08:40I'm looking forward to this one.
08:42Oh, good.
08:42Sounds good.
08:43Amazing.
08:43Sounds mind-boggling as ever.
08:44Sounds like a lot of chilli.
08:47Tom isn't the only baker taking inspiration from where they once lived.
08:51It's like an old family recipe.
08:55As Natalia is doing an adaptation of one of Ukraine's most famous dishes.
08:59When you cut it, it's like melted garlic butter inside, inspired by Chicken Kiev, our famous, lovely dish.
09:10Natalia's take on the Ukrainian classic will see a filling of seasoned chicken thighs.
09:15Bacon, leeks and asparagus wrapped around sticks of garlic butter.
09:19Nice.
09:20That sounds of improvement on Chicken Kiev.
09:22Proofs just this to the whole country there.
09:28Bakers, halfway through.
09:31Oh, no.
09:32Make that pastry flakier than my ex.
09:37Got my sausage, got my pastry.
09:39I'm feeling really pleased.
09:40Fold's all done, this is the final rollout.
09:42Full puff pastry, they said it couldn't be done.
09:43Well, I mean, the proof's in the eating.
09:45It could be absolutely horrendous.
09:47I need to start assembling.
09:50I want that line of bisphrey.
09:52I just hope it doesn't disintegrate into the meat.
09:55I don't know if I want to cover the sausage in breadcrumbs, but it just stops it making the pastry soggy.
10:01My grandparents are from Jamaica, so my nan was always cooking for us when we were younger.
10:04I'm known for putting spice and everything, but I'm just going to tone down the spice slightly.
10:10Because I don't want to kill the judges.
10:12By balancing the levels of his curry-spiced beef pastry plats,
10:16reigning star baker Aaron is hoping to do his nan and Jamaica proud.
10:21So it's a Jamaican beef patty filling.
10:23I'm in heaven.
10:24Some allspice, some Jamaican curry powder.
10:26Oh, yes.
10:27Scotch bonnet.
10:27Oh, yes.
10:28All the good stuff.
10:29Oh, bacon.
10:29You're taking me to Jamaica.
10:30Whoa!
10:32Now it's plaiting time.
10:35Stressful.
10:36The judges will be expecting to see perfectly neat and consistent braiding.
10:42We're not trying to hide the plait, because obviously this is a plait challenge.
10:44I'm not doing a super complicated plait, because why would I put myself through that?
10:48Any overstretching of the strands...
10:51Carefully try to do this without gabs.
10:55Whoops.
10:56I want mine so you can actually see my fillings inside.
10:59...could cause the pastry to shrink and tear in the oven.
11:03Oh, God, I'm not so good at my left hand.
11:05I would say my plaiting skills are pretty poor.
11:07I've done, like, a plait on every other strand, and they pulled into each other.
11:12I really need to hurry up.
11:13I was always the girl on the hockey bars to, like, plait everyone's hair, which is ironic.
11:17Very challenging moment, where I shove it round into a plait of a ring.
11:22It's the prettiest plait I've ever done in my life.
11:25It looks decent.
11:27Snip, snip time.
11:28This is going to be little dragon scales.
11:29Looks good so far.
11:30Now I need to do a quick egg wash.
11:32And straight into the oven for an approximate amount of time.
11:36Just say a little prayer.
11:39And it's in.
11:43She's in.
11:45For as long as it takes.
11:47As long as I've got.
11:48Bakers, you've got half an hour left.
11:55There's nothing I can really do now.
11:56Just wait and keep my fingers crossed.
11:59I hope they don't say, you should have just done rough puff.
12:01I'm making spirally cucumbers.
12:03Oh, nice.
12:03So that you then...
12:04The garnish.
12:05Is this from Hong Kong?
12:06I lived in Hong Kong.
12:07Yeah.
12:07What a privilege though.
12:08Massive privilege that my parents love travelling.
12:10Really?
12:11A lot of people do.
12:12If I don't have a holiday booked, I've got nothing to look forward to.
12:14What's your kind of holiday though?
12:16Disney.
12:20This is such a horrible bit now.
12:22Waiting for a miracle.
12:25What's going on over here?
12:26It's not a youth club.
12:27It's a competition.
12:27That's the only time I've ever had any authority in my life.
12:28That's the only time I've ever had any authority in my life.
12:32Oh, Aaron, why have we put ourselves through this?
12:36No idea.
12:37Why?
12:38Mind you, I'm having a blast, are you?
12:39I'm having a blast.
12:40I'm having a blast.
12:41The waiting round is absolutely killing me.
12:44It just doesn't feel right.
12:46Now it's supposed to be absolute carnage and it's just not.
12:48It's the best plait I've done.
12:49Maybe I should have plaited my hair for this.
12:51Alison might be able to do it.
12:52Alison, can you plait people's hair?
12:54Yes, she comes.
12:55Can I plait people's hair?
12:56Turn round, bub.
12:57Turn round.
12:58Turn round.
12:59And I am ready to get plaiting.
13:01Are you going to put my head in the oven afterwards?
13:03You know what?
13:03That's a plait that Paul would be proud of.
13:05I've never felt more pretty.
13:08How much time do we have left?
13:10Bakers, you've got five minutes left.
13:14Looking at that oven, it's not going to do anything.
13:16But I keep looking in it and it's freaking me out.
13:22I'm stressing out because I think that it's done.
13:25I don't know what to do.
13:26Right, it's just coming out.
13:31I think it's cooked.
13:33I need to get this out of the oven now.
13:35Oh, we've got a tear.
13:36That is so annoying.
13:38Yeah, we're going down to the wire today.
13:40It needs to be in until the bed around.
13:42Oh, I don't know if it's done or not.
13:44I don't know.
13:46Bakers, you've got one minute left.
13:50That's it.
13:51Yeah.
13:55It's done.
13:56Oh, God.
13:58Whoops.
14:00You've seen the size of the Natalians?
14:01It's really good.
14:03Ah!
14:03It's a sled down the bag.
14:06Oh, dear.
14:08Oy, oy, oy.
14:10I'm going to have to just get it out.
14:14Bakers, your time is up.
14:17Please step away from your pastries.
14:20Look at that.
14:20Quick assembly.
14:21Fingers crossed.
14:26It's all cooked.
14:27Smells delicious in here.
14:28Yeah, it does.
14:29Just got to wait and see.
14:33Didn't you make her proud?
14:35I'm happy with it.
14:36Feels like an achievement.
14:36Now I need Paul to put me back in my place.
14:38Take me down.
14:42It's judgment time for the baker's savoury pastry plats.
14:46Hello.
14:46Hi, Leslie.
14:47You're right.
14:47Yes, thank you.
14:48I love the look of this.
14:54Gorgeous colour.
14:55Good structure to it as well.
14:57The cranberries you mixed in with the sausage meat, then you've got the gooseberry compote,
15:00a layer of onions, and then the mushrooms at the bottom.
15:03I really enjoy that.
15:04The interior is lovely.
15:05You do get everything in there.
15:07It'd be nice if the pastry's a little bit thicker to give you more flake.
15:10That's my only gripe.
15:11Leslie, that gooseberry layer is a little bit of genius because it just lifts the whole thing.
15:16It's an enhanced family pie.
15:19My whole time.
15:20Thanks.
15:26I love the colour.
15:27I think the design's good.
15:28You've lost a bit there with split and broken.
15:30Let's have a look.
15:31It is a pork meat sausage roll with fermented chilli and soybean flavours inside.
15:37The flavour's lovely, and I think the texture's good.
15:40I like the flavour.
15:41I think the spice levels and the seasoning is all good.
15:43I don't like your pastry, though.
15:44It is underbaked.
15:45You have got lamination, but then it's lost with the moisture.
15:48Yeah, yeah, fair enough.
15:49Thank you, Tom.
15:49Great.
15:50Well done, Tom.
15:50Thank you, guys.
15:57It's very beautiful to look at.
15:59I love the bake on it.
16:00You can see the lamination.
16:01It's mostly covered, but it is so neat.
16:03You get away with that.
16:05Well, if only sausage rolls tasted like that, I'd eat more sausage rolls.
16:09I really like that, because it's balanced.
16:11The spice level is spot on.
16:12You've got something that's very good, actually.
16:14It works beautifully as a whole.
16:16I really love it.
16:17I can't stop eating.
16:19Well done.
16:20I like the look of it.
16:26It could have been neater on the plat, number one.
16:28Number two, need a much stronger colour.
16:31Oh, it's all seeping out.
16:33Oh, look.
16:33There's the garlic butter inside it.
16:35Yeah, it's licking.
16:36The pastry has got good flavour, but it's underbaked.
16:41Yeah, because it's got so much liquid in, you almost have to overbake it, because you
16:46know down at the bottom it's going to get a bit soggy.
16:48Flavour-wise, though, I like it.
16:50I just think the pastry and the overall setting has really hit off.
16:54Thank you so much.
17:01You've got some lamination, although a full-blooded puff, you'd expect double that.
17:05Right.
17:05You've lost that definition of a plat totally, but I like the colour.
17:09Let's have a look, shall we?
17:10So the flavours inside are chicken, bacon, leek, and cheddar.
17:15You could sort of get a bit bored with that quickly.
17:19The pastries have got some rise, not enough, though.
17:21I would have liked to have seen a little bit lighter, a bit more flake.
17:24Right, OK.
17:25I mean, it tastes lovely.
17:26I could obviously eat more with the ball, and it's very nice with the cranberry.
17:30Should have put some inside, shouldn't I?
17:31Actually, you should have.
17:33Yeah, yeah.
17:33I like the idea.
17:39You've got some lamination there, but it's a bit uneven with the colour.
17:42Yeah.
17:42The filling is slightly loose.
17:44It's a little Irish stew.
17:45Yeah.
17:45Of course it's loose.
17:46That tofu's sort of lost in there.
17:51That's fine.
17:52But there's not much flavour to it.
17:54You need more of a punch to that to make that work.
17:57I think it's absolutely delicious.
17:58Lovely lamination.
18:00All these vegetables and all together, and the tofu.
18:03Absolutely delicious.
18:04We could go, couldn't we?
18:05That's really good.
18:05I'll leave you to that.
18:09You've absolutely smashed that.
18:10Well done, sweetheart.
18:11That plaiting is fantastic.
18:17Really, really good.
18:18That is a beautiful piece of pastry.
18:21Holds together beautifully well.
18:23Is that for me?
18:24Thank you so much.
18:28Delicious.
18:29It is.
18:29It really is delicious.
18:32That's beautiful, Aaron.
18:33It's really good.
18:34The heat is spot on.
18:35The pastry is lovely, but it's slightly underbaked.
18:38That's the annoying thing about it.
18:40It's holding well, full of flavour.
18:42Platin's good.
18:42Stunning.
18:43Well done, my friend.
18:43Just delicious.
18:44You have done Jamaica proud.
18:46I love that.
18:47I'm having that for my lunch.
18:48Well done.
18:49I want you to keep me this bit for my lunch.
18:53Keep me that bit.
18:55Cheers, guys.
18:59Five more minutes could have been the difference between a handshake and that.
19:02I really liked it.
19:03Yeah, I feel good.
19:04I feel good.
19:04Considering I was told it was an impossible task, I think the pastry actually is not too bad.
19:08If I was to do this again, I would absolutely put the cranberry sauce inside.
19:12Live and learn.
19:13I was really pleasantly surprised.
19:14They said the flavours were spot on.
19:16I feel like I did outpum proud.
19:19That's probably one of the most negative bits of feedback I've had, but equally, totally fair.
19:24And it's just good things that I can now take into the next bake.
19:26More than anything, I'd just like to be Toby in the technical.
19:28And then we can just go home happy, to be honest.
19:38The bakers were able to practice their pastry plats, but they have no idea what awaits them in the technical challenge.
19:46Bakers, it is time for your technical challenge.
19:49This one has been set by the pie piper himself, Mr. Paul Hollywood.
19:53Paul.
19:54Any beautiful words of wisdom that can come cascading out of your filthy pie hole?
19:59You have to be neat and precise for this recipe to work properly.
20:04Well, that's cleared that up.
20:05As ever, this challenge is judged blind, so judges, it's been a pleasure, not a chore.
20:11So, for this challenge, Paul would love you to bake his take on the classic, the gala pie.
20:19Why is it called the gala pie?
20:20Because you're eating them at the bingo knoll.
20:22That is an historical factor.
20:24The judges would love you to make a spectacular, rectangular pork pie, made with a rich, hot water crust pastry.
20:33Also, you must have the classic line of eggs going through the middle.
20:38You've got three hours for this.
20:39On your mark.
20:40Get set.
20:41Bake.
20:42I don't know what it is.
20:46My reaction is a shock.
20:48Everyone has the same ingredients and a very basic recipe from Paul.
20:53I've never made hot water crust and I've never made a pork pie.
20:56At least I know how to boil eggs.
20:58I would never eat one, but I would love to go to a gala.
21:01I doubt that they'd serve this at the Met Gala.
21:04Paul, gala pie.
21:06It reminds me of going to my nan's.
21:07Used to love a gala pie.
21:08It's a classic pastry filled with meat with eggs in the middle.
21:11And then we've asked them to make a pick a lily.
21:13Now, the hot water crust pastry is fairly straightforward.
21:16Made with lard and hot water.
21:18But you've got to get the timing right.
21:19Half an hour.
21:20Try and get as much colour as possible.
21:22Then you drop it down for an hour.
21:23Too hot, it collapses.
21:24Too cold, it cracks.
21:26Yeah.
21:26What's going to be fascinating for me is, are they going to remember to put that hole in the top?
21:29Because meat creates steam and it needs to go somewhere.
21:33If they don't, it's going to blow.
21:34And the filling will just pour out.
21:36I must say, this one is really beautiful because it's very evenly coloured all over.
21:40You want a golden colour like this.
21:43They've got to decorate the top as well with these beautiful leaves.
21:46Okay, Prue.
21:47I'm going to cut you a wedge.
21:49It looks over-fashioned and I like the fact that it looks really cooked but pink.
21:54That is delicious, Chanel.
21:55It's got such a depth of flavour to it coming from the season and the meat and the egg.
22:00It really tastes meaty.
22:01It's like the best pork sausage.
22:03My husband loves a garlic pie but I wonder if it's more the older generation who eats.
22:08And I would class myself in the older generation as well.
22:10First thing on the method is prepare the pork filling.
22:16I've got some bacon, some shoulder and some loin.
22:18250 grams of each and then I think this is the mincer.
22:21I hope this is the mincer.
22:22This is the mincer.
22:23Let's do this.
22:24I've never used this before.
22:27I don't even know if I'm doing this right.
22:29It's like a horror movie.
22:31No idea what the texture is supposed to be.
22:33Hello.
22:33How are you?
22:34Um, yeah.
22:35Are you struggling with meat?
22:37Yeah.
22:37You haven't touched meat for eight years.
22:39I look like a vegetarian without being one.
22:42That's genuinely what I've assumed as well.
22:44I've got vegan vibes.
22:46Right, mincing, done.
22:48I'm adding all the other different flavours in now.
22:50Ground nutmeg, fine salt and one tablespoon of finely chopped sage.
22:55Have you ever made a gala pie?
22:56No.
22:57Maybe you did once in your sleep.
22:59Maybe I did.
23:00Do you used to sleepwalk when you were little?
23:01Once I remember waking up somewhere random.
23:0470s.
23:0570s.
23:07The filling is done.
23:09So now I make the hot water crust pastry.
23:12This is the flour for my dough.
23:14There's butter.
23:15My lard is boiling.
23:17I wish I could dissolve this lard.
23:19Boiling water gives hot water crust its soft, pliable texture.
23:24It's almost like a warm Play-Doh-y type texture.
23:27But the longer the bakers handle their dough, the cooler it becomes,
23:31and the greater the risk it will tear.
23:33If it gets too cold, it starts to dry out and crack a little bit.
23:38So I'm just going to roll it.
23:40I need to just hurry up with this.
23:42I'm sort of wanting not too thin, but thick enough to hold all the filling without bursting.
23:47I think it's done.
23:49How do you line a tin like this?
23:55I don't want it to be too thin.
23:57You want stability.
23:58You want strength like Theresa May.
24:00Wasn't that a great time for the country?
24:02This is a nightmare.
24:03How's your garlic pie?
24:05Hot water crust pastry is just not for me.
24:06Fair enough.
24:07I was just at Paul's cabin, and he was eating your Jamaican platy.
24:12And then he didn't have his real lunch.
24:13What was his real lunch?
24:14Jacket potato.
24:15I'd eat your beef platy any day.
24:17We're still talking about the plat?
24:18Yes, we are.
24:21Add filling, including the traditional line of boiled egg.
24:24So the eggs have to go through the middle.
24:25It feels sneaky to hide an egg in a pie.
24:27Right, it's for me.
24:29Top with egg cream to pastry leaf.
24:32How does one crimp a pie?
24:35Crimpy.
24:35Skipping crimp.
24:36I have no idea how to crimp the top of this.
24:39I don't know where the crimp is meant to be.
24:41Tom, when was the last time you had a good bit of pork pie?
24:44Actually, I had some of Toby's pork pie yesterday.
24:46Did you?
24:47We're off playing golf.
24:47How was it?
24:48Smaller than we expected.
24:52Wow.
24:53Just going to do my decoration.
24:55I'm going to cut some leaves, make it look pretty.
24:59There's nine leaves on there, three of each.
25:01I felt like it was enough to look decorative.
25:03So pretty.
25:04That looks absolutely incredible.
25:07It looks like you've got a hedge growing out of the top of it.
25:09Thank you, Toby.
25:11I don't think it needs an air hole, but maybe it does.
25:13Pork pie has a hole in the top.
25:15I'm just going to make two to let the steam escape.
25:18Venting the steam produced as their gala pies bake is crucial.
25:22I want it to look really nice.
25:23But do I want form over function?
25:25Yeah, it's having one hole.
25:25Without somewhere to escape, their pastry will become soggy.
25:30I feel like something's missing.
25:32But worse still, it will rupture.
25:35I didn't put a steam hole on.
25:36I think it's going to be okay.
25:38I don't have it.
25:39I just put it like this.
25:42Tighten.
25:44Let's see how long it needs to bake for.
25:47It says bake.
25:48Reducing the oven temperature partway through.
25:50What part?
25:51Who knows?
25:53Ooh.
25:56Can I just say something, Noel?
25:58You are the apple to my pie.
26:01Bakers, you are halfway through.
26:04Oh, that is stress-inducing.
26:07Make the pick-a-lily.
26:09Pick-a-lily.
26:11No idea what a pick-a-lily was.
26:12Oh, it does sound quite English.
26:14Pick-a-lily.
26:15Pick-a-lily.
26:16Salt the shallot, cauliflower, beans and courgettes,
26:18leaving to stand before rinsing.
26:20Tip 50 ml of the vinegar into a small bowl,
26:23add the mustard powder, flour and mix to a paste.
26:25It's really yellow.
26:27I've never heard of pick-a-lily and I'm 52.
26:29I'm embarrassed.
26:30It's quite shocking you've never heard anyone say it.
26:31I've never heard anyone say it.
26:32Where are you from?
26:32Saturn.
26:34That's why.
26:36Let's have a look.
26:37I just don't know how long to bake it for before I reduce it.
26:40I can't remember what time I put mine in,
26:41but I've turned it down to 160.
26:43I've not turned down my temperature yet.
26:45I'm going too soon.
26:46How long have we got left?
26:47Bakers, you have one...
26:50Oh, no, I love.
26:52It's so beautiful.
26:54I've just turned the temperature down.
26:56Smells extraordinary over here.
26:57What is it?
26:58Pick-a-lily.
26:58I thought that was a made-up thing.
27:00It feels like something you might have had just after the war.
27:03Kids in shorts, as we're conkers,
27:05going, I've got a gaff, now give us a bit of pick-a-lily.
27:10Right, let's check.
27:11We're looking for 75 internal temperature.
27:13It's still got a couple degrees to still go up.
27:15I'd much rather overcook than undercooked.
27:17It's cooked.
27:18But is the pastry cooked?
27:20Aaron, are you doing this out?
27:24I'm going to trust my guns.
27:25I think I'm going to give it five more minutes.
27:28I don't know what to do.
27:30Help me.
27:31Just a waiting game.
27:32Put your egg back, Bob.
27:33How long have we got a white video set?
27:35Until it's done.
27:36All right, get off me.
27:37Yeah.
27:38Bakers, you've got 15 minutes left.
27:42Oh, my God.
27:45I'm coming out.
27:46This is my moment.
27:48Sad it's not more brown.
27:49If it's remotely underbaked, I lose.
27:51It's above 80 the whole way through, so that's cooked.
27:54My gosh, chills are running out of the bottom.
27:57What?
28:00I'm going to trust my gut and say it's done.
28:02Got to let it cool now,
28:03and then take it out and fry it stays together.
28:05Bakers, you've got five minutes left.
28:09Oh, my gosh.
28:11How does one take it off the thing?
28:13I can't even get it off.
28:16So these lifts up.
28:18I'm terrified.
28:20Bottoms off.
28:21So you sort of lift the sides out.
28:23I don't know.
28:24I can't get mine off.
28:26Oh, God.
28:28It's leaking.
28:30I hate pork eyes.
28:31God, my heart is racing.
28:33This honestly is like a puzzle.
28:34Bakers, you've got one.
28:35One minute left.
28:37Why is this so hard to come off?
28:39Thrustful.
28:42Hey, it's off.
28:43A bonnie pie.
28:45But it's out, and it's standing.
28:48Bakers, your time is up.
28:50Please bring your gala pies down to the table
28:53and place them behind your photographs.
28:57Tom, your colour is paying.
29:00It's time to welcome back our lovely judges.
29:08Hello.
29:10Paul and Prue are looking for a golden hot watercross pastry
29:13and a perfectly seasoned pork and egg filling.
29:16Let's start with number one.
29:21This one's not too good.
29:22This is underbaked.
29:24First of all, no hole.
29:25Yeah.
29:25Steam will not have escaped.
29:27I wanted it flooded with leaves,
29:29with one hole stuck in the middle.
29:30Let's have a look.
29:31Thin pastry.
29:32And the egg's bang in the middle.
29:33The egg's spot in the middle, which is good.
29:35Looks quite overcooked, that, doesn't it?
29:38That's got nice flavour.
29:39Yeah, the flavour's not bad.
29:40Piccadilly cauliflower's quite big.
29:42Good sharp vinegar.
29:44Moving on to number two.
29:45This is as if two different people have crimped it,
29:47one on one side and one on the other.
29:49Yeah.
29:50There is a little hole.
29:51Could have done with more leaves.
29:52Egg looks good.
29:53The pastry's delicious.
29:54Pastry is nice and thin.
29:56You've got that bacon coming through in that one as well.
29:58Piccadilly looks nice and small, the parts.
30:00Quite sweet, that one.
30:02I quite like the look of this one.
30:03It's well-baked,
30:04but this is what happens when you're down of a hole in it.
30:06The liquid has to go somewhere.
30:08The pastry's lovely.
30:09It's neatly done.
30:10The egg is in the middle.
30:12To do with a bit more seasoning.
30:14The piccadillies are all different,
30:15but they're all delicious.
30:17This is kind of a mess.
30:18Yeah.
30:19Wow, look at the amount of liquid coming out of that.
30:22Pastry's a bit thick.
30:23Yeah.
30:23But good flavour on the meat.
30:25You get the pork and the bacon in that one.
30:27Moving on, the crimpin's not bad at all.
30:29Pastry's robust.
30:30It has got quite a few holes in there.
30:32So it should be all right.
30:33The egg's in the middle.
30:35It's got a nice flavour to that, hasn't it?
30:36It's very nice.
30:37Well, that's lovely.
30:39This I like, but the leaves are too small.
30:41I don't mind that, but there's no hole.
30:43That's where the steam has got stuck.
30:45But that's quite soggy inside, which is a shame.
30:47It's soggy outside as well.
30:49It certainly is.
30:50It's a bit sporadic with the leaves.
30:52There is a little hole in the top there.
30:53It looks lovely, though.
30:54That pastry's quite thick, and it's gone really soggy again.
30:59It's quite salty.
31:00Tastes like bacon.
31:01This is delicious.
31:02Very crunchy.
31:02It looks nice, small pieces, isn't it?
31:04OK, this is going to be interesting.
31:06The judges will now rank the gala pies from worst to best.
31:10OK, in seventh spot, we have this one.
31:13Whose is this?
31:15It's mine.
31:16LAUGHTER
31:17Aaron, pastry was really thin.
31:21Yeah.
31:25Sorry.
31:26In sixth place, we've got this one.
31:28Tom didn't look so good, and the pastry's a bit too thick,
31:31but it tasted great.
31:32Natalia is fifth, Toby is fourth, and Leslie comes third.
31:36And in second place, we have this one.
31:41Ian, this looks really lovely.
31:43The only complaint that I have is the crimping.
31:45It's a really good gala pie.
31:47And in third spot, we have this one.
31:50Jasmine.
31:53Overall, you ticked all the boxes.
31:54You had the holes in the top, you had the leaves, knee crimping.
31:57So, well done.
31:58The last thing I did before putting my pie into the oven
32:00was make the little holes on top.
32:01I feel like that transformed it from a soggy pie to first place.
32:05The pastry was thin, the egg was in the middle,
32:08there was crimping, but it was still poor.
32:10I will not be going to a gala after eating that pie.
32:12Today is arguably the worst day I've had in the tent.
32:15But everything's to play for tomorrow.
32:17I've just got to come in and do my best.
32:22Let's go, guys.
32:24Let's go.
32:25I bet you two are loving pastry with a little bit of savoury thrown in as well.
32:29It's a bit of a treat.
32:30You say that, but you barely nibbled at anything yesterday.
32:34You were like...
32:35He's on a diet.
32:36I think it was the pork pies.
32:38You didn't want to look like a pork pie, did you, Paul?
32:40Can we talk about aarons?
32:43I just love that.
32:45Why didn't you give him a handshake?
32:46Aarons is a bit underbaked.
32:47They need a little bit longer.
32:49Yeah, but does it really, really matter?
32:50I mean, you had it for your lunch.
32:52You know why we're here?
32:53It really, really matters.
32:54It's pastry week.
32:55You have to say, at this point, Jasmine is pretty consistent.
32:58Yes.
32:59It has been for a few weeks.
33:00She's got the potential to go all the way.
33:02Yeah.
33:02But you'd also have to throw in Lesley.
33:04She's been consistent so far.
33:06It's all dependence on the showstoppers.
33:07So, the danger zone.
33:09Are we saying Tom?
33:10Yes.
33:11We're usually talking about Tom up at the top.
33:12I know, it's crazy.
33:14But the pastry wasn't right.
33:15We're getting to the point where any mistakes now,
33:17you start dropping away.
33:19Proof of point is Natalia.
33:20Last couple of weeks, she's struggled.
33:21She really has to do well today.
33:23She's got to be on point.
33:24No mistakes, just bang on the bottom.
33:26This is bake-off.
33:28You never know what's going to happen.
33:30I mean, I could go next week.
33:32Who knows?
33:33We could all dream done.
33:35Of course.
33:40Hello, bakers.
33:41Welcome back to the tent.
33:43It's time for your pastry showstopper challenge.
33:46Paul and Prue would love you to create
33:47a visually stunning sculpted tart.
33:50You can use any style of pastry,
33:53but the judges will be looking for great flavours
33:55and great textures.
33:56Your tart should have a decorative theme
33:59and have a beautifully sculpted pastry.
34:01Now, if any of you have forgotten
34:04what a visually stunning sculpted tart looks like,
34:06here's Alison with a quick reminder.
34:15We're a bit worried that that joke
34:17appears to be a bit sexist,
34:18so we're going to flip it now.
34:19For those of you who have forgotten
34:21what a visually stunning sculpted tart looks like,
34:24here's Noel with a reminder.
34:26Who wants Prue?
34:35Prue's a dame.
34:37For those of you who have forgotten
34:38what a visually stunning sculpted tart looks like,
34:42here's the dame with a reminder.
34:44Paul's going to do this one.
35:01You have four hours.
35:02On your marks.
35:03Get set.
35:04Bake.
35:05Oh, my gosh.
35:07I'm going to do three batches of pastry.
35:09You have to make so much because of the sculpture.
35:11There's definitely going to be some nervous moments in this.
35:13What I found with this one in practice
35:14is that time can just absolutely run away.
35:16Today's Shakestopper challenge
35:17is a highly sculpted, decorated tart,
35:19and we want a bit of a story behind this.
35:21We're digging around in the bakers' lives here
35:22and being a little bit nosy.
35:23I don't really want to say it on camera
35:24because I am admitting to something
35:25that has been a secret for years.
35:27The whole construction has to be at least a foot high.
35:30We're not allowing them to make the structure
35:32out of anything else other than the pastry
35:34that they're using for their tart.
35:36Great.
35:37It is going to be really wobbly when I assemble,
35:39but I've made a load of dowels out of pastry
35:41for them.
35:42It's going to be really wobbly when I assemble,
35:44but I've made a load of dowels out of pastry
35:47for them.
35:48Which has worked every time I've practiced it.
35:50Hopefully it will work today.
35:51A sweet tart is all about one hero flavor
35:54with several other textures backing it up.
35:57The bakers could use anything,
35:58but they must all balance together.
36:00They barrel like whiskey.
36:01For me, it's about design.
36:02It's about engineering.
36:03It's about, above all, baking quality.
36:05We've got some amazing bakers in the tent,
36:07and they've got to be able to bring that artist skill
36:09to make their sculptured tart look incredible.
36:14Morning, Tom.
36:15Morning.
36:16What have you decided to do for your sculpted tart?
36:19I have decided to make four in a row in tart form.
36:22Oh, right.
36:23I love that game.
36:24So, the flavors inside are inspired by my Danish granny's roots,
36:27and it's Ries Alamond, which is Danish rice pudding.
36:30Ries Alamond.
36:31Incredible dish, yeah.
36:32So, it's kind of a reinterpretation of those flavors
36:34in the form of a tart.
36:36As well as his playable game of four in a row,
36:39within Tom's Danish tart of puffed rice and almond creme pat,
36:43there will also be another game to play.
36:45There will be a lot of sliced almonds in here,
36:47and then there will be one whole almond in.
36:50If you get the whole almonds in your serving, you win a prize.
36:53This is your sort of thing, but today you've got it all to play for.
36:56Got it all to play for?
36:57Do what you're good at.
36:58What am I good at?
36:59Everything.
37:00You're good at baking.
37:01Okay, I'll go with that.
37:02And Tom is not the only baker taking inspiration from their grandparents.
37:06If you translate my grandparents to them, it will be like a swan.
37:13And my granddad passed away, so my tart dedicate to them.
37:20Natalia's tart of raspberry jelly, pistachio, praline and creme diplomat
37:25will be topped with her tribute to the love between grandma and granddad swan.
37:30My hands are tired already.
37:32I am in hell.
37:33You've got to pull this out of the bag, because this is your granddad today, isn't it?
37:37Yeah.
37:38We've got enough time, four hours?
37:39I think so.
37:40I'm okay with time, so.
37:42So let's go.
37:44I have rolled so much pastry over the last 48 hours.
37:48Whichever pastry the bakers choose for this challenge,
37:51it needs to have a melt-in-the-mouth flaky texture.
37:54Pastry-wise, we're just doing a sweet short-cross pastry
37:56because I want it to hold its shape properly.
37:58Yet also be strong enough for their sculptures to not collapse on the tart below.
38:02It's structurally sound enough to use it for this, but it's still nice to eat.
38:06So, my tart's called Nobody Gnomes.
38:08It's based upon a story with me and my friend,
38:12where we used to move her mum's gnome around her garden.
38:15Ah.
38:16So, I think she's going to find out where she watches this, who's eventually me.
38:20You're in trouble, mate.
38:21You're in a lot of trouble.
38:22You really are.
38:23She's scary as well.
38:24This time, Aaron has moved his friend's mum's gnome onto a bridge atop a tart,
38:29filled with jasmine rice custard, ginger jam and a peach jow topping.
38:34Look at how fast you're going.
38:36I'm a bit stressed today.
38:37They loved your cigs.
38:38Are you all right?
38:39I don't know.
38:40That pork pie was dire.
38:41It's war food, isn't it?
38:43In 1950s children and shorts eat that, don't they?
38:46And lard sandwiches.
38:48Because everyone's quite healthy now.
38:50If you went up to any Gen Z and went,
38:52do you want a pork pie with egg running through it?
38:55They'd go,
38:56oh, trauma.
38:58I am making a rollercoaster tart.
39:01I used to work at a theme park and there was a goat called Millie.
39:05I spent like a whole summer trying to tame this goat.
39:08One day I thought I had done it and then she took like four steps back and just rammed me in the knee.
39:13So yeah, this is an ode to Millie.
39:15Millie the goat will have her own hut beneath Toby's rollercoaster,
39:19which will be plummeting towards a tart of burnt honey custard,
39:22blackberry reduction and a mascarpone chantilly.
39:26I love the flavour.
39:27It just sounds amazing.
39:28Structurally, is it going to be okay?
39:30It's been through many versions of this.
39:32So it started as a loop-a-loop,
39:33then I went for a curve,
39:34but eventually I just settled on.
39:36It's a straight dive.
39:38That's a good idea.
39:39Exactly.
39:40You do realise that when a goat rams you,
39:43that is actually a sign of affection.
39:45Really?
39:46No, I'm only joking.
39:47It didn't feel like it.
39:48This is my cherry compote.
39:50So it's cherry, lemon juice, sugar, kish.
39:52Offsetting any acidity and sweetness within their chosen flavours
39:56will be crucial to the baker's chances of success.
39:59Burnt honey custard.
40:01It is quite sweet,
40:02so that's why I'm doing the blackberry reduction,
40:04to like cut through it a little bit.
40:05I have a secret.
40:07And in an attempt to strike the right balance,
40:10raspberry flavour.
40:12Natalia and Aaron...
40:13A few drops, I think.
40:15...have opted to bolster their flavours even further.
40:18That's jasmine extract.
40:20I still want it to be a flavour they can identify against the tartness of the peach
40:23and the warmth of the ginger.
40:25And for her tart filling...
40:26I've poached pears in a load of orange juice, lemon juice and almond liquor.
40:30Jasmine is borrowing another trusted family recipe.
40:33My cousins have a garden with pear trees and apple trees,
40:35and one of my cousins always makes this tart.
40:38So this is my take on his chocolate pear frangipan tart.
40:43Jasmine's poached pears will sit between layers of chocolate frangipan,
40:47beneath a pear tree, blossoming through chocolate soil.
40:50You've got star baker written all over you.
40:53Whoa, whoa, whoa, can you just chill out please?
40:55I've got a massive to-do list.
40:57Look at your handwriting.
40:58You really are going to be a doctor.
40:59It's not that bad.
41:00Poach pity party.
41:02Chloe frangipan.
41:03Choco frangipan.
41:04Make lobsters.
41:05Make lobsters.
41:06Make Jesus.
41:07I'm not making lobsters.
41:08And then it just says soil.
41:09It's a beautiful poem.
41:11Good luck.
41:13We've got a lot of stencils here.
41:14The bakers need to ensure their sculpted pastry
41:17is structurally sound enough to hold its shape.
41:20With a game like four in a row,
41:21you are making a lot of holes in a piece of pastry,
41:23and that can be a bit scary.
41:25It's a bit unnerving.
41:26For Aaron's bridge...
41:28This dough feels very soft.
41:30..is already at the risk of collapse.
41:32I'm not confident I've made this dough right.
41:34I've put an egg white in it,
41:35which has made it a lot softer than the one I've used for my tart.
41:38I think I'm going to have to do it again.
41:40Shall I do it again?
41:42Yeah.
41:43I need to do it again.
41:44Hopefully I can get this done in time.
41:46Bakers, you're halfway through.
41:48You've got two hours left.
41:49Is it four hours today?
41:50Yeah.
41:51Or four and a half hours?
41:52Four.
41:53I thought it was a four and a half hour challenge,
41:54and it's not.
41:55It's four.
41:56Which isn't great,
41:57so I just need to hurry up.
41:58Noel, what am I meant to do next?
41:59Don't know.
42:00What about if we put that in there?
42:01I know.
42:02I'm going to blind-bate this before I put the filling in,
42:04so it doesn't get soggy.
42:05I don't know.
42:06What about if we put that in there?
42:07I know.
42:08I'm going to blind-bate this before I put the filling in,
42:10so it doesn't get soggy.
42:11I know.
42:12I know.
42:13I'm going to blind-bate this before I put the filling in,
42:14so it doesn't get soggy.
42:16This is that stage where there are so many things going on.
42:19As well as their blind-bakes,
42:20the bakers need to start getting their sculpted pastry in the oven.
42:24Need to get a move on.
42:25Feeling stressed.
42:26I need to make up some time with the new shapes.
42:29And finish off their fillings for when their tart cases come out.
42:33This is a whisky cream that's going to go on top of my pecan pie.
42:36And for their flavours,
42:37two of the bakers have plumped for the same pie.
42:40Pecan pie is a massive favourite,
42:43and then I've got the bee theme going on,
42:45and my little granddaughter, Mabel, she loves bees,
42:47so it's a little homage to her.
42:50Leslie's pecan pies will be glazed with honey for her pastry bees
42:54and stacked on top of each other with decorated honeycomb pastry shapes.
42:58I'm using short-crossed pastry.
43:00It's quite robust, so fingers crossed it'll hold up.
43:04And he gets quite a lot of these stacked together.
43:06And Ian will also be hoping his pecan pie isn't positioned precariously.
43:11So this is going to be the story of how the Giant's Causeway
43:14in the north of Ireland came to be.
43:16So it's going to have the Giants, Finn McCool and Ben and Donner,
43:19chucking rocks at each other.
43:20The story is Finn thinks the Scottish Giant is too big for him to beat,
43:23so he dresses up as a baby.
43:25And the Scottish Giant comes over and is like,
43:27that's a big baby.
43:29If that's how big the baby is, how big's Finn?
43:32And he is so terrified that he runs away
43:34all the way back over to Scotland.
43:36Brilliant.
43:37Ian's Giants will be throwing pastry rocks
43:39to create the Giant's Causeway on pecan,
43:42walnut and Irish whisky tarts topped with whisky cream.
43:46Sounds great.
43:47You're particularly good at the painting, decorating,
43:49making it look pretty.
43:50I love the idea of the shanty cream.
43:52And we're getting the good Michael whisky in there.
43:54Yeah.
43:57So that timer is for this little base.
43:59OK.
44:00So many things going in out of the oven today.
44:02Boosh, boosh, boosh.
44:03I wanted all of these baked by now.
44:05It's going to be tied, but I might be able to pull it out of the bag.
44:07Just got to concentrate on Millie for now.
44:09Everyone's going to panic today, aren't they?
44:10Yeah.
44:11Got to move fast today.
44:12Why?
44:13It's pastry. Pastry's tough, you know?
44:14And also, when you're talking about structural pastry...
44:16What do you fear most in the world, Tom?
44:18Structural pastry.
44:19Structural pastry and poor Hollywood.
44:22You need to get out more.
44:23Yeah, I know.
44:26Bakers, you only have one hour left.
44:28Oh, my God.
44:30Fun and games.
44:31My tarts going in.
44:33Put the pears on.
44:34And then the frangipan filling on top.
44:36So I'm just adding my custard to my tart.
44:39Woo!
44:41Right.
44:4230 minutes.
44:43Shapes in the oven as well.
44:45I want time for my shapes to cook,
44:47and I'm worried that they're not going to be a corner for me to assemble.
44:50Might just have to be a bit anemic.
44:51I need to start putting stuff together.
44:53Starting to assemble.
44:54Let's do this.
44:55I do a little bit of painting with our Leslie.
44:59Look, what do you reckon?
45:00Stunning.
45:01I'm absolutely kidding.
45:02That's better than mine.
45:03You can do the rest if you like.
45:04You've got to have a really good day today.
45:06But that is by far the messiest one I've ever done.
45:09Wow.
45:10Who are those guys?
45:11I love them.
45:12Two giants.
45:13Who's that little bubba?
45:14One of the giants dressed up as a baby.
45:16What sentence?
45:17I'm going to pipe this on.
45:19I've not got that long to let it set.
45:21Toby, do you reckon you're going to get it done in time?
45:23I have absolutely no idea at this stage.
45:25I've got to, like, build loads of stuff.
45:27OK, we'll go for it.
45:28You've got to be rapid, mate.
45:29My tart should be coming out of the oven.
45:31It's temporary.
45:32I'm taking my tart out.
45:33Come on.
45:34Get out.
45:35No, no, no.
45:36Sorry.
45:37Oh, was I the tart?
45:38Yeah, you were the tart.
45:39I love being the tart.
45:41How long do we have?
45:44Bakers, you have 15 minutes left.
45:48I'm going to have to do a lot in 15 minutes.
45:50You can do a lot in 15 minutes.
45:52Yes.
45:53I want longer, but I'm just going to risk it.
45:59If you get the whole almond, you are the winner.
46:01Pretend you only saw one going in, OK?
46:03We're starting to build the scene.
46:05Dad's so worried about everything.
46:07I have no time.
46:08I need to bring it all together.
46:10I'm so behind.
46:11Leslie looks gorgeous.
46:13Every time the floor moves, it's wobbling.
46:15This is so stressful.
46:18I need to stand it up.
46:19Say a little prayer.
46:25How long do we have left?
46:26Bakers, you've got five minutes left.
46:29Whoa.
46:30Doesn't feel like enough time.
46:33My chocolate sauce is kind of hot, but I might just chuck it on.
46:35You know what?
46:36Let's go stand it up.
46:37This breaks.
46:38I'm screwed.
46:39Oh, cool.
46:40Thin, my cool.
46:41No matter how stressful it is, you can always hear Ian having a nice time.
46:44I'm always rushing at the end of a showstopper, but this one feels extra rushed.
46:51It's broken.
46:54Bakers, you have one minute left.
46:57Squeaky bum time.
46:59It's up.
47:00It's wonky.
47:03Panic moment.
47:06Oh, .
47:07I'm so down to the water.
47:09This is the tightest I think I've ever been.
47:11It's going to have to go on.
47:12It's going to break.
47:15I just cracked my tart case while I was moving it.
47:17This feels like the most intense thing I've ever done in my life.
47:19Bakers, your time is up.
47:26Please step away from your showstoppers.
47:29You've done everything that you can.
47:32Well done, Bakers.
47:34It's on.
47:36Oh, please don't fall now.
47:38Oh, my God.
47:40That is on the lean, big time.
47:42The Bakers' sculpted tarts will now face the judgement of Paul and Prue.
47:57Tom, it's time for your showstopper.
48:10It should be playable if you want to give it a go.
48:12The counters are made of the same shortbread.
48:14I like the design.
48:15I think it's clever.
48:16It really works.
48:17It's like good architecture.
48:18It's startling, although it's so simple.
48:20Oh, look at that.
48:21So it's a cherry compote, an almond creme pat, puffed rice chantilly cream, flaked almonds in it.
48:26Remember, if you get your whole almond, you win the game.
48:30I love that.
48:31And I could eat a lot of it.
48:33There's nothing nicer than fruit and custard and very nice pastry.
48:38Yay!
48:39Oh, I don't believe it.
48:42I really like that.
48:43The tartness from the cherries works well with the custard.
48:45And the toasted almonds on the top really lifts it.
48:47And you want to go back for more.
48:49Oh, Tom's back in the tent.
48:52See you.
48:59Did you bust a bit off the top here?
49:01The gnome decided to do a bit of tree felling.
49:04I like the proportions of it and the depth of it as well.
49:06And then using this as the lake works beautifully well.
49:09It is a jasmine custard tart with ginger jam and peach gel.
49:14The jasmine is quite punchy, isn't it?
49:16Did you put the extract in there?
49:17I did.
49:18You shouldn't have done that.
49:19It's quite floral.
49:20It's not unpleasant.
49:21But I would have liked to have tasted the ginger as well.
49:23I like it because it's strange to me.
49:25It's new.
49:26But I couldn't eat a lot of it.
49:28But well done.
49:42It's so detailed and so clever.
49:45It's a great little work of art.
49:46And it's worked really well showing off the Giant's Causeway.
49:49But it's got to taste good as well.
49:51It is a pecan and walnut tart with a whisky chantilly on top.
49:56I never thought I'd live to say this.
49:59But I think there's a tiny touch too much.
50:03It does taste very good.
50:04But I think the alcohol level is a little bit too high.
50:06It overwhelms everything.
50:07Texture wise, I think it's spot on there.
50:09Pastry is beautiful.
50:10Thank you guys.
50:11The bees on the pastry are just exquisite.
50:21It's a little bit askew isn't it?
50:23It is, yeah.
50:24I did have a structural problem.
50:26It's standing up.
50:27I like the way it's popping out, proper 3D.
50:30It's very arty.
50:31We've got a sweet shortcrust pastry with a pecan pie filling and a honey glaze.
50:36I would have thought it would be really sweet, too sweet.
50:39But somehow you managed for it not to be.
50:41I do like the depth of flavour with the pecans and the honey on the top is good as well.
50:45You've got one hero flavour that works well.
50:47And I like the design.
50:48Although slightly overbaked.
50:58It's a bit wonky, isn't it?
50:59What happened?
51:00I thought we had four and a half hours for this.
51:02So, yeah, the assembly was quite rushed.
51:04It still looks pretty neat, though.
51:05It does.
51:06It's just not stable.
51:07It's a burnt honey custard, blackberry reduction and a mascarpone chantilly.
51:13The burnt honey.
51:14It's really nice, actually, because it's not overly sweet.
51:16Blended with the blackberry, it's delicious together.
51:18Actually, that short pastry is exceptional.
51:21It just falls apart, wafer thin.
51:23Melts in the mouth.
51:24Really nice.
51:25All the textures are beautiful.
51:27All the flavours are good.
51:28It's a shame about the design wobbling, but that is very clever.
51:31Thank you, Toby.
51:41I think you've done a real good job.
51:43The height, the proportions, the lake that it sits in.
51:46Well, the layers look perfectly proportioned.
51:48Let's see how they taste.
51:50So, pistachio praline, ganache, raspberry filling, and cream diplomats on top.
51:57Pistachio praline brings a sweetness, and then the raspberry brings in the tartness, and then the cream blends it all together.
52:04If you get all the elements to it, I think it's delicious.
52:08However, I think your pastry is slightly overworked.
52:12It's a bit too thick down at the bottom.
52:14The pastry is a little tough, and the raspberry dominates too much for me.
52:19It's delicious, but I would only like a little piece of it.
52:23It looks incredible.
52:24Thank you very much.
52:25Thank you so much.
52:26Thanks, Natalia.
52:32It's very professional, very professional.
52:42You'd expect to see that in any patisserie shop.
52:45It's really beautiful.
52:46It's a chocolate frangipane tart with some poached pears in it.
52:53Your flavour is very good.
52:54The pears are nice, but because it's chocolate frangipane, it's going to be quite rich, thick, dry.
53:00You needed a curd or something in there, a line or something, just at the base, and then build it up on top of that.
53:05I love it. The design is amazing. It's very jasmine.
53:07I think it's just missing that texture.
53:09Pastry's good.
53:11Pastry's very good.
53:13Thank you, Jasmine.
53:15Thank you, Jasmine.
53:17They really liked how it looked, and overall, they liked the flavour.
53:20It wasn't, like, perfect, but that's the way the pastry rolls.
53:24The show is going to absolutely kill me.
53:26It's my own fault for making a roller coaster, really, wasn't it? I was asking for it.
53:29I thought I was going to cry for a second. I had to have a word with myself.
53:33They liked my design and my flavours.
53:37But you never know what happens next.
53:41I feel very nervous.
53:42I'd feel so much better if I did better than the technical yesterday.
53:45All I can think about is I just don't want to go.
53:48Pastry's very good rule has been pretty successful.
53:54Yeah, no handshakes, are they?
53:56Getting stingy with them handshakes, Bob.
53:58I did like the flavour of Tom's, though.
54:00I think he actually saved himself because he was in a lot of trouble.
54:04Who else did well?
54:05In the Showstopper today, it was really close.
54:06But I do think you are still looking at Leslie and Jasmine.
54:10Jasmine, one technical, did really well in signature.
54:13And when you looked at the tree coming up, I went, Starbaker.
54:15Unfortunately, the only bit of moistness in there was the pears,
54:18and there wasn't enough pears in there.
54:20And Leslie is doing really well, so she's going up.
54:23Yeah.
54:24But she's getting stronger and stronger and stronger.
54:26The home baker in there is really coming out, you know?
54:29If Leslie and Jasmine are up there for Starbaker...
54:32Yeah.
54:33Who's in danger?
54:34Natalia and Aaron, I'd say.
54:37Yeah, Aaron's had a bad one with that flavour.
54:39He had an extract and he added too many drops.
54:41Two drops.
54:42Two drops of jelly.
54:43Drops you right there.
54:44And Natalia's down there again, which is a little bit worrying.
54:46Can we talk about this one? I mean, it's beautiful.
54:48It is.
54:49It was just so clever.
54:50I think, unfortunately for Natalia, because she's already in a bit of trouble,
54:53then you go, well, hang on a minute.
54:55Everybody else's was amazing as well.
54:57Yeah.
54:58Yes, ultimately, it's a baking show, so it's for eating.
55:00Oh, well, I'm glad I'm not in your shoes.
55:02Who's it going to be?
55:04I don't know.
55:06It is.
55:14Well done, bakers.
55:15Pastry week was exhausting, but you did it, so well done.
55:19I have the great job of announcing this week's Starbaker.
55:22This week's Starbaker is...
55:24It's a hat trick.
55:25That is...
55:28It's a hat trick.
55:29Jasmine!
55:36Which means I've got a horrible job of announcing who will be leaving us.
55:41And it's getting tougher and tougher.
55:42And you're all good bakers, so this is really difficult.
55:45But the person who's leaving us this week is...
55:54Natalia.
55:55Oh.
55:56Oh.
55:57Hi.
55:58Oh.
55:59Oh.
56:00Oh, Natalia.
56:01Thank you so much.
56:02You did really well, Natalia.
56:04So I'm proud of myself, and I think my little girl would be proud.
56:14You're amazing.
56:15And I hope I made my country a bit proud of me.
56:20Oh my gosh, I'm gonna cry.
56:26I'm glad I met all these wonderful people.
56:29I love you guys.
56:30You're so nice.
56:31Oh.
56:32I'm gonna cry again.
56:33My gosh.
56:34Well done.
56:35I did not treat you.
56:36I'm kind of speechless.
56:37I'm so chuffed.
56:38I think people at home are gonna be super proud.
56:39I won't be using the floral next week.
56:40I'll learn from next week not to use Jasmine.
56:42But be more like Jasmine.
56:43Next time...
56:44I just want a really stable, stiff one.
56:47A bake-off first.
56:48Merang week.
56:49Let's pray to the meranguards.
56:50Seize it, squizy pies.
56:52They look very, very good.
56:54I'm so chuffed.
56:55I think people at home are gonna be super proud.
56:56I won't be using the floral next week.
56:57I'll learn from next week not to use Jasmine.
56:59But be more like Jasmine.
57:02Let's pray to the meranguards.
57:04Seize it, squizy pies.
57:05They look very, very good.
57:07Sumptuous souffles.
57:08Got that feeling of impending doom though.
57:10And a challengingly icy French favourite.
57:12So it looks like a cheese tastes like an ice cream.
57:15So who's baking will be deflated.
57:18Wow.
57:19And who will whip up?
57:20What am I doing?
57:21What am I doing?
57:22A creative storm.
57:23Oh my God, that looks good.
57:32I love you.
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