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The Great British Bake Off - Season 16 Episode 5 - Chocolate Week
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FunTranscript
00:00I don't look great. I'm gonna get a detention, definitely.
00:03Jasmine rose to the top of the class.
00:05It is style with substance.
00:07Winning star baker for the second week running.
00:10And while Ian barely scraped a pass...
00:12Very messy.
00:13It was Jessica who failed to make the grade.
00:15Triceratops is looking a bit sad.
00:17And was expelled from the tent.
00:19I've met some incredible, inspiring bakers.
00:23So, it's not all bad.
00:25This time...
00:26What is this?
00:28I can't possibly comment on what that looks like.
00:29It's chocolate week.
00:30Worried about all of it, really.
00:32The bakers let loose with mousse in the signature.
00:34Hope it's not tiramisupe.
00:37Innovate...
00:38Behold, the gingham pantry.
00:40In a never-before-seen technical.
00:42F***ing nightmare.
00:44And go gooey with incredible showstoppers.
00:47So good.
00:48Whose food of love will seduce the judges.
00:50That's a beautiful chocolate biscuit.
00:52And who...
00:53That was way too chill.
00:54...will crack...
00:55Under the pressure.
00:57Surgery.
00:58Come on.
00:59Wait.
01:00Come on.
01:01That was really fun.
01:02Yeah, that showstopper did not go well.
01:03So, hopefully this week breaks the cycle.
01:04Real chuckaholic.
01:05I do love chocolate.
01:06So maybe I'll eat these words.
01:07But I'm looking forward to it.
01:08So, yeah.
01:09I'm ready.
01:10I'm looking forward to it.
01:11So, yeah.
01:12I'm ready.
01:13I am so scared of chocolate.
01:14I feel like I know what I'm doing.
01:15So, fingers crossed.
01:16It was really fun.
01:17It was really fun.
01:18I am so scared of chocolate.
01:19I feel like I know what I'm doing.
01:20So, fingers crossed.
01:21It all goes to plan.
01:22Hello, bakers.
01:23Welcome back to the tent.
01:24It is chocolate week.
01:25Now, for your chocolate week.
01:26Now, for your chocolate signature bag.
01:27You can have a nice Christmas card.
01:28This is the best of my chocolate.
01:29I will be looking forward to the tent.
01:30It is a cold beer.
01:31It does not go well.
01:32So, hopefully this week breaks the cycle.
01:33Real chuckaholic.
01:34I do love chocolate.
01:35So, maybe I'll eat these words.
01:36But I'm looking forward to it.
01:37So, yeah.
01:38I'm ready.
01:39I am so scared of chocolate.
01:41I feel like I know what I'm doing.
01:44So, fingers crossed.
01:46It all goes to plan.
01:48Hello, bakers.
01:51Welcome back to the tent.
01:52It is chocolate week.
01:54Now for your chocolate signature bake the judges would like you to make some highly decorated
02:00chocolate mousse cups. Now chocolate mousse cups is actually my stage name for when I do burlesque
02:05so if I do break out into any dancing I do apologise. The judges are looking for some
02:12indulgent chocolate mousse desserts inside edible chocolate cups. You can use any chocolate that
02:18you like but there must be a baked element in your cups. Do you have two and a half hours? On your
02:24marks. Get set. Bake. Chocolate week. It has begun. Chocolate week and it's not super hot. I think
02:33we're on the winner today. The signature challenge is a chocolate cup filled with a chocolate mousse.
02:41What could be better than that? So I'm just starting to melt my chocolate. They've got two and a half
02:45hours to produce their own tempered chocolate cup. This is a 70% dark chocolate. It's quite fruity.
02:51Tempering is basically melting chocolate cooling it and then warming it slightly. I had successfully
02:57temperature the chocolate at home. The chocolate when it is finally set will be very shiny. It will
03:04also have that snap and come away from the mold more easily. But now who knows? What is a mousse?
03:13A mousse is quite light and melts in the mouth. But it must be set. Not too worried. We wanted to have
03:20some baked element in an air somewhere. I'm starting with a biscuit. Fresh fruits like cherries,
03:27very good with chocolate. I think it's a winner. I'm excited for this challenge. I love chocolate,
03:31I love mousse. What's there not to like? Am I worried? Obviously.
03:39Morning, Leslie. Good morning. Good morning. Leslie, what are you doing about your mousse cup?
03:44So we're doing a dark chocolate cup, a mascarpone cream, chocolate mousse, coffee liqueur,
03:50a little sponge biscuit, a walnut praline, and then I'm topping it all off with a whipped coffee,
03:57white chocolate ganache and with a caramelised banana and some of the praline. I like someone
04:03that challenges themselves for two and a half hours. Leslie's ambitious take on a tiramisu will
04:09feature no fewer than six separate elements as well as a chocolate spoon to eat it with.
04:15Allow yourself time to set in. That's the critical thing in the challenge. Good luck.
04:19Thank you. Yes, Leslie. Probably going to need it. And Leslie's not the only baker. Right, we're in.
04:26Putting this classic Italian dessert. You want to maintain as much air in the egg whites as possible,
04:32so you get a nice light biscuit. Into a chocolate cup. I've only practiced this once. I actually thought
04:38it was two hours, not two and a half hours. Now I'm like, I've got extra time, but time goes so fast in
04:43this place. Aaron's tiramisu will come moulded in real espresso cups and lids.
04:49An almond sable will be on hand to dip into the chocolate mousse. If it's only that big,
04:54it's got to be pretty rich. Are you saying you want more? I don't want to feel cheated. I've
04:59gone to a restaurant. I've paid a lot of money. So I think it is enough. Good luck, Aaron. Thank
05:04you very much. Thank you. Some people would say it's not about size. In this case,
05:08it seems it's all about size. But Tom is also doing a similar thing. Biscotti, Italian for
05:16twice cooked. So mine needs to be better. So it's gone straight back in. We have tiramisu.
05:25Tom will avoid being too tiramisimilar by adding coffee-soaked biscotti to his cups
05:31to separate two different flavoured mousses. Are you putting booze in this? I see some booze. Yeah,
05:36there's booze in this part here. The pro. Is Paul not a big drinker? Paul likes pina colada. Yeah,
05:41he does. Have you ever had a banana colada? You're making this up. I'm not. If you get to the final,
05:47we'll have banana coladas. Deal. Deal. Deal. I'm going to start to feel my moulds. Let's give this a go.
05:55The chocolate will start setting. It's fairly messy, this isn't it? As soon as it hits the moulds. It's just now
06:01working fast. Fail to work fast. I need my white chocolate and I put it with the waves. And the
06:09bakers won't produce the delicate chocolate cups. You can see the chocolate is getting really thick
06:14really quickly. The judges are expecting. This is setting much, much faster than it has at home.
06:21Like I can barely even tip it round the mould. This is not good. Panic is setting in. Toby's shells
06:29will contain an orange-infused chocolate mousse, a set orange gel and an orange liqueur soaked
06:34Earl Grey sponge. And where did the inspiration come for this? Monturex. Yeah. I like to have fruit
06:42in a lot of my bakes because I think it lightens it a little bit. And orange and chocolate are such a
06:46match. Yeah, exactly. And Toby's not the only baker. There might be enough actual orange in these
06:53to contribute towards your five-a-day. Keen to boost the judges' fruit intake. We are going to
06:58blend some strawberries together. Hopefully we'll get a nice mousse setting in the fridge. Nadia will
07:04pipe pistachio cream into her white chocolate cups, then top with crumbled Viennese biscuit and white
07:10chocolate and strawberry mousse. So this here is a little bit of double cream and gelatin. Gelatine can
07:15help stabilise the mousses. In that we're going to put our strawberries. But to reach the desired
07:21texture. Wish I'd put more gelatin in this. The most important thing. I'm going to whip up
07:27double cream and then whip up some egg whites as well. Is to whip air into the cream or egg white base.
07:32So that creates the aerated mousse, hopefully anyway. Aerate insufficiently. Very lightly whipped
07:39cream. And they'll end up with a runny mousse. Hope it's not tiramisupey. Now this is where it goes
07:45everywhere. And then I'll put the set mousse into the shell once it's set. How long have we got left?
07:53Bakers, you are halfway through.
07:57With mousses safely tucked away. So this is my orange liqueur syrup.
08:02There's an almond sable, which is shaped like a croissant. The bakers can move on to the
08:06additional elements. Who doesn't like Viennese biscuits? Let's be honest.
08:10That they hope will elevate their creations. I'm now making the cores. The milk chocolate
08:16hazelnut butter. This is this soft centre. Jasmine will embed the hazelnut cores into her
08:23moulded mousses. Before finishing with a hazelnut tuile and a hazelnut caramel.
08:27I'm making my caramel. What's been happening in your real life? I was on placement in hospital
08:33yesterday again. Have you got a doctor's bag? No. That's when I qualified. Is it? I used to carry
08:38around a brown doctor's bag for fashion purposes. But sometimes people used to think I was a doctor.
08:43Or when they go, doctor, doctor. Not me.
08:48While Aaron and Lesley... Going in with me walnuts.
08:51..are also going nuts for caramel. I'm going to do my jam. In Ukrainian, it's a varenye.
08:58Varenye. This challenge offers Natalia the chance to revisit her fruit-filled childhood.
09:04Varenye. My brother and I, we're picking the berries in the gardens of my grandma. Take it back to
09:13Granny's garden. Varenye.
09:18Natalia's set berry compote will be infused with almond liqueur and sit between layers of jacon
09:23sponge and dark chocolate mousse. More amaretto. Let's make it strong. Perfecto.
09:32But it's not just Natalia... Pouring out someone's beer.
09:35..who could leave the judges three sheets to the wind.
09:38Whenever I went to Belgium for the first time, this was on draft everywhere. It's really easy
09:43drinking, you know? Ian's take on a Black Forest Gato will be presented in dark chocolate
09:49Belgian beer goblets and include Chantilly cream froth and a cherry beer gel.
09:57Have you had all you need of this? Yeah, that's it. You can... That's yours.
10:02This is the only reason yous have kept me here, is to have some drink.
10:08Oh, I'm loving your work.
10:11The bakers will need to be in full possession of their faculties for the next step.
10:15The difference between it going well and not well is how heavy-handed you want to be.
10:21Wearing gloves just to stop the fingerprints on the chocolate.
10:24Yeah. Woo! Yeah! Aren't they so shiny?
10:30Ah, you all doubted me.
10:34Yeah, there's no way I can serve that. Look how thick that is. That is not what they're after.
10:38I need to hurry up because I want to do these chocolate things again.
10:39Bakers, you've got half an hour left.
10:44Now on to the more scary part, putting the chocolate cups on a hot pan.
10:48Yeah. That's the one.
10:52The consistency is much better for actually coating these moulds now.
10:55Yeah, I don't know if I'm going to use this.
10:58And Toby's not the only baker considering a chocolate reset.
11:01I'm not feeling them colours, you see.
11:03If I hadn't put that stupid decoration on there, I'd be sound now.
11:07But Nadia being me... Go down to the wire.
11:10Just get carried away now and start adding things that are unnecessary.
11:16It's thin now, isn't it?
11:17This will also mean it's a lot more fiddly to get out of the cup.
11:20So this is a coffee liqueur.
11:23Adding the chocolate mousse in.
11:28What's going on down here? Look at this intricate stuff.
11:31Yeah, we're just assembling the wee stems.
11:34This is a precarious bit.
11:36Are you a white milk or dark chocolate man?
11:40I'm as dark as you can get.
11:42You like dark chocolate?
11:43Yeah, absolutely.
11:44That makes me very happy that you like dark chocolate.
11:46What?
11:49This is amoreto. I hope all in Peru will like it.
11:53Bakers, you only have 15 minutes left.
11:56Ah, that's going to be tight.
11:59No, come on.
12:00And I still need to make a chantilly.
12:03So I'm dipping the Earl Grey sponge, squeezing out the excess and pushing it through.
12:07My biscuit crumb.
12:09Compote.
12:11Oh, no, let me see.
12:14I've overfilled them pretty much every time in practice.
12:17I'm going in with the caramel.
12:20I think he might say there's too much caramel, but not in my world.
12:22I'm just a bit worried about the time now.
12:26I was way too chill.
12:29This is the orange gel, which I've not managed to get to set in practice.
12:32Don't tell me that in front of these people.
12:34I'm telling you.
12:35You don't judge it?
12:36No, no, no.
12:37You're the cheerleader.
12:38I'm just going to put the ganache on top, which hopefully will give a nice smooth finish.
12:43Oh, who's a better man or Tom's?
12:48It's a moose in a cup.
12:50How decorative can it be?
12:51Oh.
12:52My ganache is split a little bit.
12:55Ah!
12:55One's a bit cracked.
13:01I'm so stressed.
13:02Cracked there, there, and there.
13:04Oh, I'm really annoyed at myself here.
13:06Vacants, you only have one minute left.
13:09I think that's me done.
13:12We do not have one minute.
13:15No matter what, it's a rush at the end.
13:18We're doing hand jelly again.
13:20Can I put my chantilly on afterwards?
13:22It's a little bit wobbly.
13:27That's what I wanted, but I couldn't find one.
13:30Oh, well.
13:31I've got croissant.
13:31You don't.
13:32Bakers, your time is up.
13:39Please step away from your chocolate mousse cups.
13:42Chocolate mousse cups.
13:43Hey.
13:44Whip it, Ian, whip it.
13:45That includes you, Ian.
13:47Yeah, I know.
13:48Wow.
13:49Amazing.
13:50It's soup in there.
13:52It's soup right now.
13:53It's going to be gel.
13:54Hopefully they taste nice.
13:56Oh, my God, sick.
13:57He's done the white tops.
13:58Yeah.
13:59Smart guy.
14:00Beautiful.
14:07The baker's chocolate mousse cups will now be judged by Prue and Paul.
14:11Hi, Toby.
14:16Hi.
14:16Tell us all about your mousse cup.
14:17So these are my orange chocolate mousse cups.
14:20They have a white chocolate orange shell, an orange chocolate anglaise mousse,
14:26an Earl Grey sponge soaked in orange liqueur, and then an orange gel on top.
14:30They've cracked a bit there.
14:35Yeah, that was the first one that came out.
14:37And what is the cake?
14:38A Genoise sponge with, um...
14:40Oh, gosh, yes.
14:41...Velgray.
14:41That's good.
14:42Boozy?
14:44The mousse probably could have done with a little bit longer, but your balance of flavour is very,
14:48very good.
14:49It's perfect.
14:49Oh, God.
14:51I especially like the booze.
14:52I thought you might.
14:53Well done, Toby.
14:54Thanks very much.
15:02Very neat.
15:02Very precise.
15:03Very beautiful.
15:04Yeah.
15:06There's a dark chocolate shell, a chocolate mousse, and then a hazelnut core,
15:10a hazelnut caramel, and then a chocolate ganache on top.
15:14Lovely.
15:15Really strong hazelnut flavour.
15:17Beautiful dark chocolate.
15:18It's a real pleasure to eat.
15:20The taste is good.
15:21The texture of that mousse is just slightly gone.
15:23Softened a little bit too much.
15:26Thank you, Jasmine.
15:32I'm very impressed with the mugs.
15:33Look at the handles and everything.
15:35It's really beautifully done.
15:37This is my chocolate mousse cup with the jaconda sponge and also with the berries compote.
15:45The compote is lovely, punchy flavour.
15:47Yeah.
15:48I'm not sure about the setting on the mousse.
15:51Yeah.
15:51But having said that, the flavour in the mouth is delicious.
15:54Nice job.
15:54Thank you very much.
16:00I like the look of them.
16:01There's something quite medieval about it.
16:03They are a dark chocolate shell with a chocolate genoese, dark chocolate mousse,
16:08cherry jam, and a cherry beer jelly.
16:11And there's a little thing of chantilly.
16:13You didn't get a chance to put that on.
16:14It's the last 30 seconds.
16:16It was me going like this.
16:18I really like that.
16:19Lovely mousse.
16:20I think it's set well.
16:22It's delicious.
16:23I think the chocolate cup is beautifully done.
16:26The cream would have made a difference, but it's all good.
16:29Yeah.
16:30And I'm trying not to eat it.
16:31Well done, Amy.
16:31Thank you very much.
16:39Okay.
16:40So we've got dark chocolate cup with a mascarpone cream, a chocolate mousse with a little bit of
16:49brandy in.
16:50We have a lady finger biscuit and we've got some walnut proline.
16:54I like the flavour.
16:55It's very busy.
16:56Yeah.
16:57Your chocolate mousse layer is so thin, it's almost like a ganache.
17:01Right, okay.
17:01I think you missed the trick of celebrating that mousse.
17:09They look quite interesting, but a bit messy.
17:11Okay.
17:12It's a little bit all over the place.
17:14My chocolate mousse cups are white chocolate shells filled with a pistachio cream, a viennese crumb,
17:20a white chocolate and strawberry mousse with a viennese biscuit.
17:24I think the strawberry mousse is delicious, but it is a bit soft.
17:28Okay.
17:29It's a bit like a full, which is much looser.
17:32And I think that the biscuit should be crisper.
17:35I just think it's all too soft.
17:36Okay.
17:44So sweet.
17:45They look great.
17:46I love the lid, I love the whole look of it.
17:48It's very neat.
17:50My chocolate mousse cups are dark chocolate on the outside with white chocolate on the top.
17:54The mousse is made from milk chocolate and gold chocolate.
17:57There's a layer of coffee caramel, and there's also a coffee-soaked ladyfinger sponge.
18:03I think the flavours are heavenly.
18:05I think it's a pity the mousse isn't set.
18:07I think the balance with the sponge, the coffee, the caramel, and the dark chocolate is fantastic.
18:12It's just the mousse.
18:14The mousse, right.
18:15It's so neat.
18:22Very Tom.
18:23Very clever.
18:25Wow.
18:27What about that?
18:28We've got a coffee-soaked biscotti at the bottom, dark chocolate mousse.
18:32And then we've got a white chocolate masala mousse on the top.
18:36And then that's all set in a white chocolate with a touch of dark chocolate cup.
18:39It's beautifully thin, Tom, and I love the mousse.
18:42I think that's the perfect texture.
18:44Oh, that's great to hear.
18:45What it is, is it's a balance of the sweet and the bitter.
18:48Even that chocolate brings something to it as well.
18:50So the whole thing together, it is exceptional.
18:52Well done.
18:53Stop it.
18:54I absolutely agree.
18:55That's what it deserves.
18:56I mean, that could be for sale in a patisserie shop in the middle of Paris.
19:00Oh, stop it.
19:01And probably do extremely well.
19:02Thank you so much, guys.
19:04Wow.
19:04Thank you so much.
19:05Wow, well done.
19:06Wow.
19:07Looks incredible.
19:10He's in shock.
19:12You cannot ask for better feedback.
19:14I mean, I'm chuffed.
19:15That biscotti is beautiful.
19:17I did actually taste tongs and the texture on the mousse was absolutely perfect.
19:25It wasn't the best, so if I can do a little bit better on my next two bakes, then I'll be happy.
19:30Oh, I can't believe that.
19:31I thought that was going to be absolutely horrendous.
19:34Yeah, it was great.
19:36What a ride.
19:41While the bakers could practice for their signature.
19:44Oh, my goodness.
19:46Their next challenge.
19:47This is deception at work.
19:49Is a mysterious.
19:51Gingham shrouded.
19:52Stop it.
19:53Bake off first.
19:55What is that?
19:59Hello, bakers.
20:00Welcome back to the tent.
20:01It's time for your technical challenge.
20:03And today, your challenge has been set for you by someone who's sweet like chocolate.
20:09It's Mr. Paul Hollywood.
20:10Paul, please give our bakers some wonderful advice.
20:14Keep calm bakers and choose wisely.
20:18Oh my gosh.
20:19Okay, as ever, this technical challenge will be judged blind.
20:22So we're going to have to ask these two lovelies to vacate the tent.
20:26Stay out the farmer's field.
20:28So, the Prince of Praline would love you to make a delicious white chocolate tart.
20:35Your tart should feature a buttery shortcrust pastry and a silky smooth set white chocolate ganache.
20:43But that's not all.
20:44Instead of a recipe, the judges would like you to use artistic license.
20:49Behold, the gingham pantry.
20:54Oh my God.
20:55Whoa.
20:57Wow.
20:57Behold, the gingham pantry.
21:00Okay, you have five minutes to choose your ingredients.
21:05But whatever you choose from the gingham pantry, you have to use.
21:09Your five minutes starts now.
21:12Their chosen ingredients.
21:16The mint's going.
21:18Must also complement white chocolate.
21:20Doing blackberry.
21:22Someone's spot, he's taking basil.
21:24I'm taking a leaf of basil.
21:25Okay bakers, you've got two and a half hours for this challenge.
21:30On your marks.
21:31Get set.
21:32Bake.
21:35I've talked berries because I just think white chocolate and berries.
21:38I'm going to make a layer of lemon curd with a little bit of thyme to add another level.
21:45I took passion fruit, lemon, limes, pistachio, blueberries.
21:51If you do too much, it's going to bite you in the proverbial.
21:54We're cautious in the presence of the gingham pantry.
22:00Paul, this is the first time we've let the bakers finish a technicals they like.
22:06What we've asked them for is a shortcrust base with a set white chocolate ganache,
22:10topped with whatever they want.
22:11To go with the silky smooth sweetness from the white chocolate.
22:15I suppose there might be a temptation to over-complicate things.
22:19You want to celebrate the white chocolate.
22:20I've chosen a sort of slightly tart passion fruit, a mango.
22:24Now for the shortcrust base, we haven't given them the recipe base.
22:28For goodness sake, they know how to make shortcrust pastry.
22:30They should do.
22:30I think where they could go wrong is making it very thick and too robust.
22:34But they make it too thin and it can crack easily.
22:38It's quite refreshing with the passion fruit and mango.
22:40But you can taste the chocolate.
22:42It's something you could finish.
22:43Easily, I'm trying not to.
22:45Because we have got eight more to deal with.
22:48I'm sorry, I could have another piece.
22:52OK, I've made pastry so many times before, I can do this.
22:56I have no recipe for shortcrust pastry.
22:58I should do, I don't, whatever, sue me.
23:02We've got egg, butter, icing sugar and plain flour.
23:04I don't know the ratio that we're meant to use for this.
23:08I'm having a bowl here.
23:09I've got no idea what I'm doing.
23:11So I've got a shortcrust recipe that I use.
23:13Half butter to flour.
23:15It's the handshake kid.
23:17Not in this technical.
23:19You are the chosen one.
23:20Or Hollywood's chosen one.
23:22Yep, you can never wash the hand.
23:24And then when you get home tonight, it's a small taste.
23:28To achieve the ideal shortcrust,
23:30the bakers must avoid a host of pitfalls.
23:32You want to just add in enough water to bring it all together.
23:35Not enough water, and the pastry will crumble.
23:38Now it looks quite dry.
23:40Overwork it, and it risks being tough.
23:43OK, I just need to make this thin enough
23:45so I can spread it into the tart dish.
23:48Rolling also carries peril.
23:50I want to get my pastry cart thin.
23:52Good old Tom.
23:53Getting his handshakes.
23:54Yeah.
23:55Shall I give you a handshake?
23:56Yeah, there you go.
23:56How does it feel?
23:58Feels all right.
23:59It's a bit wet.
24:02Too thin and the tart case could split open.
24:05She's breaking.
24:06What a time to be alive, huh?
24:08But roll it too thick,
24:10and the bakers risk serving a jawbreaker.
24:12I want it to be thick and crunchy.
24:16Please, Paul, Hollywood.
24:18Who would have thought it would be so important
24:19to get touched by one man that isn't Piers Boston?
24:22Yeah?
24:22OK.
24:23Right, well, we've learned a lot about you today.
24:25I'm going to bake it blind with baking beans.
24:30Just pour them in.
24:31These hold the pastry flat.
24:34I'm going to bake that for 20 minutes.
24:36So I'm going to move on to making the ganache.
24:39Ganache is just cream on my chocolate,
24:40so it's fairly easy, I think.
24:43The same amount of cream to the same amount of chocolate.
24:46Three to one, I do.
24:47Three cream to one part chocolate.
24:51It's chocolate week, so we should, in theory,
24:53have been looking up how to make ganaches, in theory.
24:58No, three parts chocolate to one part cream, that's it.
25:00I'm just worried about splitting my ganache.
25:03I'm adding things to it, which is precarious.
25:06How long have I been whisking this ganache for?
25:11Shall I do this one?
25:12I'll have a little sleep.
25:13OK.
25:13Bakers, you are halfway through.
25:16Pernic.
25:17I didn't wake you up, did I?
25:18No.
25:20We're just taking the baking beans out and bake more
25:24for another five, six minutes.
25:27She's quite pleased with that.
25:28Looking quite bumpy and lumpy, but you can see how it goes.
25:31So I'm going to start making me jam.
25:33The bakers can now start on the elements...
25:35I'm not even weighing this, I'm just going to go rogue.
25:37..that they think will complement their white chocolate ganache.
25:40I'm going to let the hazelnut crunch cool,
25:42and then I'm making my mascarpone cream.
25:44Sivin' out the pips.
25:46Use what you choose.
25:49Oh, the basil!
25:50That might be too much basil, let's not do that.
25:52For if you choose and don't use,
25:54this will be a terrible time for thee.
25:58Doing a lemon curd, and I'm going to add some thyme into that.
26:03And we've got, what is this?
26:04That's a tiny, tiny bit of basil I took.
26:07Are you putting that in there?
26:08Yeah.
26:08It's sad though, look at it.
26:10Yeah, but that's like to make the rest of it look better.
26:13Yeah, it's coming out.
26:14I think that's done.
26:16There's not going to be a soggy bottom.
26:18It looks short.
26:19I think it was too dry going in.
26:21I'll let it cool down in the tray.
26:22It's too thick and it's cracked.
26:24I've got a bit of leftover pastry,
26:26so I'm actually going to make another pastry case.
26:31You have half an hour!
26:34That means I've got 20 minutes to cook my thing, cool it, get my fillings in.
26:39It's going to be tight.
26:40And to join the others showing off their ability to decorate with chocolate.
26:44It's kind of like leaf, doesn't it?
26:46Does anyone call you Nard yet?
26:48No, everyone calls me Nads.
26:49Nads.
26:50Nads?
26:50Yeah.
26:51You're making little Nads right now.
26:55While the chocolate sets...
26:57That has not gone how I thought it would.
27:00It's time to build.
27:02This is my white chocolate ganache.
27:04I'm going to now put my creme patte in.
27:06Life's feeling better right now.
27:08This is my ganache.
27:10My new pie's looking, not bad.
27:12I whipped the ganache.
27:14I don't think it's as set as it could be.
27:16Pipe one line, maybe two lines of passion fruit gel on top.
27:19I'm just hoping it sticks together.
27:21I think I probably could have baked it a little bit longer.
27:27Wasn't cooked enough.
27:29How long do I have left?
27:31Bakers, you have ten minutes left.
27:33It's a good job I didn't throw this one away, isn't it?
27:37I'm going to have a layer of dark chocolate ganache.
27:39And a layer of mascarpone raspberry cream.
27:42Honestly, this is laughable.
27:44I've got some shards.
27:45Shards for the top of my tart.
27:48When they're happy with the tarts...
27:51Boom.
27:53..they need to carefully place them.
27:55There's nothing else I can do, kiddo.
27:57I need a cake lifter.
27:58Onto the display stands.
28:00Bakers, you have one minute left.
28:09Oh, God. Oh, God.
28:10Oh!
28:11Oh!
28:13Oh!
28:16No!
28:17No!
28:20No!
28:22I can't believe that.
28:26I'm happy with that.
28:27Just doing a little garnish.
28:28That's a leaf.
28:30It's all about the garnish.
28:32Bakers, your time is up.
28:34Damn.
28:35Please come and place your tarts behind your photos.
28:39Well done.
28:41Honestly, it'll taste beautiful.
28:45Yeah, but it was intact.
28:47Paul and Pru are looking for beautifully decorated tarts.
28:55Wow.
28:56Interpretations are interesting.
28:57With crisp shortcrust pastry and fillings that complement the set white chocolate ganache.
29:04Let's start with this lemon thyme curd with white chocolate shards.
29:10I do like the look of the shards, they look beautiful.
29:15It's a key lime pie.
29:16Yeah, it is like a key lime pie.
29:18It is delicious, by the way.
29:21But it isn't set.
29:22The base is good, though.
29:24It's nice and crispy.
29:24It's very crisp.
29:25It's nice and sure.
29:26Yeah.
29:27Pistachio and lemon.
29:29White chocolate and cream cheese.
29:31Passion fruit mousse.
29:32My God, it's got everything in there.
29:33The base, wow.
29:35That is very thick.
29:37Tastes delicious.
29:39It's very loose as a mousse.
29:41And that is really thick.
29:43It's too thick.
29:45White chocolate tart with a raspberry cream,
29:48hazelnut crunch, dark chocolate ganache, citrus garnish.
29:52It's very pretty.
29:54The raspberry and the hazelnut would have worked with the white chocolate.
29:56That does not.
29:57It was a white chocolate tart.
29:59And now it's a chocolate tart.
30:03Moving on.
30:03It's a whipped white chocolate ganache tart with a passion fruit and lime curd
30:09and topped with milk chocolate decorations.
30:11Slightly wilted chocolate on the top.
30:14You need to temper it properly and get them standing up.
30:16That pastry's been overworked.
30:18It's like rubber.
30:19It's hard.
30:19But the flavour combinations are great.
30:21You can actually taste the white chocolate.
30:23This is a raspberry and white chocolate tart.
30:26This one looks a mess.
30:27Well, it's been dropped, doesn't it?
30:28Quite pale.
30:29Wow.
30:30So delicate, that pastry.
30:31Needed longer in the oven.
30:32I like the flavour combination.
30:35The raspberry is lovely.
30:36It's very fresh.
30:37It's not too sweet.
30:39Just a shame that the whole base is nonexistent.
30:42Thyme-infused white ganache tarts.
30:45It's a lovely colour.
30:46Let's have a look.
30:49I think the flavour's all right.
30:51The problem is you needed to have it with the filling right the way onto the top.
30:54I like the pastry.
30:55I think the pastry's nice, yeah.
30:58You've got blackberry and raspberry jam tart with a white chocolate ganache and Chantilly
31:03blackberry cream.
31:04This looks like fortifications of a castle.
31:06It does, yeah.
31:08Well done.
31:08It's underbaked, too.
31:10The colours I don't like, the textures I don't like, and the pastry's too thick.
31:13Otherwise, it's lovely.
31:15OK, moving on to the last one.
31:17So this is a white chocolate tart with a blackberry and basil cream.
31:22I think it looks nice.
31:23I quite like the pastry.
31:24Yeah, I like that.
31:25Oh, lovely.
31:26Snap is so nice.
31:28Basil gives it a very unusual flavour.
31:30The problem is it overwhelms the white chocolate.
31:33It's interesting, but it's not delicious.
31:35We've never done anything like this before, but I think you've all did a good job,
31:38and it's fascinating to see your interpretation of flavours.
31:41I really like that.
31:42Mm.
31:43Prue and Paul will now rank the tarts from least to most successful.
31:47In eighth place, we have this one.
31:50Who is that?
31:50Nadia.
31:51You're a much better baker than that.
31:53This is like concrete walls.
31:55Yeah.
31:56In seventh spot, we have this one.
31:57Who is this?
31:58Ian.
31:59Pastry.
32:00Dropped it.
32:03Natalia is six, Toby fifth, Tom fourth, and Aaron is third.
32:08In second place, we have this one.
32:12Jasmine.
32:13The dark chocolate completely overwhelms the white chocolate, but apart from that,
32:17I thought it was absolutely delicious.
32:19So in first place, we have this one.
32:26You've highlighted the white chocolate, which is what it was all about.
32:30A bit longer, that would have set.
32:31Well done.
32:33It's absolutely overwhelming.
32:34I know you did that today, I think, to sort of give me a little bit of a boost.
32:38I just think I'm out my depth a little bit now.
32:40Fingers crossed, I can have a better day tomorrow.
32:49Just the showstopper remains before Paul and Prue decide who will be this week's star
32:54baker and who will be leaving the competition.
32:59Welcome back to the temp, bakers, for your final challenge of chocolate week.
33:04Today, the judges would love you to create a spectacular chocolatey fondue display.
33:11Oh, I do like a fondue.
33:13You do like a fondue, don't you?
33:15I'm fond of a fondue.
33:16Are you?
33:17I am fond of a fondue.
33:18Shall we stop this right now?
33:20Yeah, let's stop.
33:20That could go on forever.
33:22It could.
33:23The judges would like you to create a highly decorated chocolate centerpiece
33:28with an edible dipping pot that can house your chocolate sauce.
33:32Your showstopper should be themed and have a baked element.
33:36You have four hours and 30 minutes.
33:38On your marks.
33:39Good, sir.
33:40Bake!
33:43What's your listen?
33:44Come on.
33:45Melt.
33:47No dilly-dallying today, we haven't got time for that.
33:49I'm feeling competitive today.
33:50Probably the most competitive I've actually felt.
33:53Today's showstopper challenge, our bakers have to produce a chocolate fondue design, really.
34:00The fondue will flow down the waterfall and then into a pond at the very bottom.
34:04Chocolate fondue is basically chocolate sauce, and then we need at least two treats to dip into it.
34:11These are Brazil nuts for my Florentines.
34:13They're really quick to bathe.
34:16We want to see a major baked element in this as well.
34:18It could be a cake, which could be part of the scene.
34:21It needs to incorporate chocolate, and above all, tastes incredible as well.
34:25I feel like I've had to get my, like, engineering brain that I don't have out.
34:30What I'm looking for is something that turns out to show the skill of the bakers.
34:34I'm a chronically disorganized person, worried about all of it really.
34:38And is imaginative and surprising.
34:41So it's nutty, chocolatey, what's not to love?
34:45It could be amazing, or there could be some catastrophic failures.
34:50Well, let's hope not. We stand positive today.
34:54Morning, Nadia. Morning, Paul. Morning, Fran.
34:57Tell us all about your chocolate fondue.
34:59I am going to make a scene from Ladies' Day.
35:02I'm going to do a pair of high heels, and a shoe box,
35:07and inside's going to be hazelnut and chocolate tiramisu.
35:10What's it called? A tiramisu?
35:12I didn't even think of that. A tiramisu.
35:15That's what I get paid for. That's brilliant.
35:18The chocolate shoes will contain Nadia's hazelnut liqueur fondue.
35:22Savoyardie biscuits will go in the tiramisu and be used to dip
35:25alongside biscuits of chocolate and almond.
35:29You just want everything in your head to be portrayed.
35:32And if you do well today, you'll be fine.
35:36Good luck. Thanks, Noel.
35:39This is going to be the hat, and then I'm going to do the
35:41shoes, and then that is the chocolate finito.
35:45Nadia's not the only one drawing inspiration from a staple of the British summer.
35:50It was going to be a copper pot on a butcher's block, because I love to cook.
35:54Then I realised that it needed to be 30 centimetres tall,
35:56and I thought, I also love to camp.
35:59And when I say I love to camp, I mean I've been camping twice.
36:02So the camping stove was born.
36:04The chocolate pot will contain Toby's pistachio and amaretto fondue.
36:10To dip into it, Graham crackers, marshmallows and churros,
36:13while a chocolate Genoese will be the main baked element.
36:16Have you prepped this all on time, all good?
36:19Just say yes. Yes.
36:21No, absolutely not.
36:22But I have made all the items, but not necessarily...
36:25Never put them together?
36:26Not entirely, and certainly not in four and a half hours.
36:29It's raining, so it's perfect weather for camping.
36:32Yeah, exactly.
36:33Good luck, Toby. Thanks.
36:35Toby's and the rest of the baker's showstoppers...
36:37We want it to be structurally sound.
36:39..all require chocolate components.
36:41They're my chocolate rods.
36:43..that need to be joined together.
36:46I'm making the piano.
36:47..while they begin to set...
36:48Saviase biscuits.
36:50They're not hard to do.
36:51..they must crack on with their many baked elements.
36:54So this is my graham crackers.
36:56It's not going to lie, I've never made them.
36:58..while Toby's trying something new.
37:01That does not look right at all. It's so wet.
37:04Lesley, what kind of cakes are you making?
37:06Chocolate.
37:07Lesley's drawing from a wealth of experience.
37:10When we were kids, we used to go to the beach and collect rocks,
37:13and they had crystals in the rock.
37:15And in the sunlight, of course, we thought they were diamonds, didn't we?
37:18So I'm trying to incorporate a family favourite chocolate cake
37:21with happy memories, really.
37:24Isomalt will mimic the crystals of her childhood.
37:27Above, chocolate cups will allow the fondue to flow
37:31into an isomalt and chocolate ball.
37:33Melting Moments biscuits and profiteroles await their chocolatey fate.
37:38They was calling me Techy Les last night at dinner.
37:40LAUGHTER
37:41Techy Les?
37:42Yeah.
37:43The Melting Moments, by virtue of the name,
37:45if your chocolate's warm, it doesn't just melt away, does it?
37:48When they're nice and cool, they do hold quite well.
37:50Don't make her nervous.
37:51I'm not, I'm just asking a question.
37:53Good luck, Techy Les.
37:56I'm going on to my puppet rolls now.
37:58I'm just cooking out the floury taste.
38:01While Lesley hopes her chances don't melt away.
38:04This is going to be Glen Irish Chocolate Park.
38:07Ian's hoping to melt a special someone's heart.
38:10Don't tell anyone, but I'm planning on proposing to Derv at this place.
38:15I would never have applied for this if it wasn't for Derv.
38:17Yeah, she's the most important person in my life.
38:21Irish Cream Chocolate Fondue will cascade down a modelling chocolate tree-topped mountain
38:26into a pool made from a giant bourbon biscuit sandwich.
38:30More bourbons and honeycomb rocks will be on hand to dip.
38:32Well, I'm excited because you might be proposing to your girlfriend at this mountain of love.
38:38Yeah.
38:38So, I was thinking you need to practice this moment.
38:42Do you want to hold my wrist?
38:44I'm not holding that.
38:45You know what, Derv?
38:46Yeah?
38:46I've been thinking.
38:47It's been seven years.
38:48Oh, it has been.
38:49Seven wonderful years.
38:50Yeah.
38:51Dervla.
38:52Yes.
38:53Will you marry me?
38:53Oh, that's such a lovely ring.
38:56Yes, I will.
38:57Aww.
38:58Dervla, you are in for a treat.
39:01You are going to have the best engagement.
39:04This is not ideal for neatness.
39:07Once they're properly moulded...
39:09I've cut the sable into wedges because it's easier to bake them rather than one large one.
39:13This is the dough for the graham crackers and I want to portion it out nicely.
39:17The biscuits can hit the heat.
39:20Hopefully, they'll look all right.
39:22I'll check it at 16-ish minutes.
39:24So, I'm literally going to bathe them like this on top of the glass bowl.
39:29I'm going in.
39:29Jasmine's chocolate bowls will be coated in milk and dark-tempered chocolate.
39:35Amaretto fondue will cascade from the top to the middle bowl while fruity financiers and
39:40chocolate brownies await dipping.
39:42A moulded chocolate tree top will provide additional height.
39:46I'm wearing chunky boots today, so I have a bit more height.
39:48That's my secret.
39:51I slightly fear tall people.
39:53These are my pretty old boulders that will build the island that I'm making.
39:57Tom's legs are quite something, aren't they?
39:59Tom, have a quick glimpse of your legs.
40:02And she's not the only baker with half an eye on Tom.
40:05Let's talk about this rivalry between you and Tom.
40:07What are you talking about?
40:08He's got two handshakes, he's had not.
40:11How can we change this up today?
40:12Is this going to blow their minds?
40:14It's a grand piano, it's about this high, with a stage, a biscuit.
40:19This is going to be amazing.
40:21Aaron's tempered chocolate grand piano will hold his sour cherry spiked chocolate fondue.
40:27Sable biscuits and five spice florentines will be primed for dipping.
40:32Do you play piano?
40:33No, but I wish I did.
40:33It's just the reason why I'm doing this.
40:35It's the closest to the other I can get.
40:37We need some music to go with us.
40:39Maybe I'll sing.
40:40God, I promise it won't be good.
40:42I'll hold you to that.
40:43Good luck.
40:44Such a delicate biscuit.
40:46It's broken quite a few times.
40:47But that's not going to happen today.
40:50With so many components to make...
40:52We've just got to move.
40:53...success in this challenge...
40:55180.
40:57Night for the wee-wees.
40:58Might depend on how well the bakers...
41:00That's the brownies in.
41:01This is the financier mix.
41:02Can juggle.
41:03I don't know the science behind this.
41:05It just goes big.
41:07How long have we got left now?
41:09Bakers, you are halfway through.
41:13Time is flying here.
41:16So I'm just putting my financiers in.
41:18And there's little margin for error.
41:19I've got a crack.
41:21We've all got a crack.
41:22If anything does go awry...
41:24You've got to pull these out of the bag today.
41:26Remember, we've done these before.
41:28Last week, come on.
41:29And if someone else don't do very well...
41:33Oh, no, don't see that.
41:34It does feel a bit dense, but...
41:36I'm only joking, I'm only joking.
41:37But if it does go wrong...
41:42There are some rough-looking tears on those.
41:45Yeah, to say I'm nervous about their judging of these is accurate.
41:48Tom is making both chocolate profiteroles and eclairs, with Madeline's completing a trio of dipping treats.
41:56Moulded sea creatures will swim in a pistachio chocolate sea.
42:00You're making the actual ocean.
42:02My goodness, that sounds wonderful.
42:04Yeah.
42:05And these creatures are going to be in the bottom of the sea.
42:07Yeah.
42:07I grew up watching 10,000 leagues under the sea.
42:10So this is that kind of evil alieny squid octopus monster.
42:14As Tom creates the dangers from the depths.
42:17Just such a mess.
42:18Oh, no!
42:20Natalia's more concerned with a threat from above.
42:23My inspiration is from the famous painting, The Last Day of Pompeii.
42:32Natalia's building Mount Vesuvius from puffed rice and chocolate cake.
42:38Lava-red fondue will pour down the sea collecting amongst the ruins of Pompeii,
42:43where shoe and cake boulders wait to be dipped.
42:46Boom.
42:47Mount Vesuvius.
42:48So, this is channel for lava.
42:51Oh, my.
42:52Help me.
42:53I'm so sorry.
42:54I'm having a panic attack.
42:55Such a mess.
42:57My gosh.
42:58I'm going to have to have a shower.
42:59Just go.
43:01You won't even believe what's down here.
43:05This is like an episode of orders.
43:08I'm just smashing up my isomalt to make the crystals that are going in the front of the cake.
43:13All the bakers now have an epic build task ahead of them.
43:17It is like a labour to get it completely sealed, otherwise all of my fondue will just leak out.
43:23What is this?
43:24I'm just innocent.
43:25I can't possibly comment on what that looks like.
43:28I need to get all of these bowls covered in chocolate.
43:30How many times we got?
43:32Bakers, you've got one hour left.
43:35It's looking less phallic.
43:37Look at more tree stump.
43:38If loving chocolate is wrong, I don't want to be right, Noel.
43:42I don't want to be right.
43:43And for those hoping to de-mould...
43:46This one.
43:47A respectable fondue receptacle.
43:51A misstep now.
43:52Phew.
43:53There are some very small cracks we're not going to tell anyone about.
43:57Could be fatal.
43:58Oh, my God.
44:03Whoa.
44:05It's just detached itself and cracked massively.
44:08They haven't worked.
44:09I'll have to do them again.
44:10Nothing like a bit of pressure.
44:12How are you?
44:13You're doing well.
44:14Your massage is like this.
44:15I can always tell when things are not going that well.
44:17Usually you turn up.
44:18They send me in.
44:19Yeah.
44:19They work all the time at home.
44:21Is that how big your feet are?
44:23Tiny.
44:23I've only got a size three feet.
44:25No, you haven't.
44:26Yeah.
44:26Even at this late stage...
44:28My madeleines, they've not quite yet got the actual buns.
44:31Some items remain to be baked.
44:33These are the ones that I'm actually going to dip in.
44:35Okay, it's all my sauce.
44:37And the bakers mustn't forget the all-important fondue.
44:40I'm basically going to just make it like I'd make a ganache.
44:42Which must be smooth.
44:43This is getting a bit chaotic.
44:45There's too many things happening at once.
44:46Pour easily.
44:47I hope it's runny enough that it will drip down.
44:49And celebrate chocolate.
44:51Ice cream, cream and white chocolate.
44:54We're just Irish-ing it up here, aren't we?
44:56Lovely bakers, you have half an hour left.
44:59It's far too tall.
45:02Surgery.
45:03Is anyone feeling the stress?
45:05This is going to be so rough.
45:07Aaron, you're giving calm energy today.
45:09It's an internal implosion.
45:11Aren't we all having one?
45:13Timber.
45:14Well, Tom looks a bit stressed.
45:16Tom's hair has sort of gone out of control.
45:17Yeah, I like it though.
45:19I like that.
45:23It's so many things here, yeah?
45:26Look at this.
45:27So good.
45:29I am pleased how it's turned out.
45:31It's much better than when I did it at home.
45:34This is the hazelnut can ash.
45:36Oh, it's cracked.
45:38The sides are not sticking on very well.
45:41I get on that.
45:43Really bad.
45:43Yeah, same.
45:44I've not started assembling at all yet.
45:47Those colours actually look real sick.
45:51It looks amazing.
45:52How about you?
45:53Oh, God.
45:54I don't want to keep touching it.
45:55I'm just going to leave as is now.
45:56My hands are just not even working properly now.
46:01That cake has definitely come out a bit thinner than it did at home.
46:05Five minutes left, bakers.
46:07Five minutes.
46:09Okay, we can do this, yeah.
46:11I'm just going to do this sauce now.
46:13Hazelnut liqueur.
46:15It's good.
46:15I'm happy.
46:16Oh, it's just broken.
46:25Hopefully, this should just slide.
46:27How much time have we got?
46:28You have one minute left.
46:32At least I've done a hat.
46:33It looks absolutely terrible.
46:36It's an eruption.
46:39Oh, man, I'm going home after this.
46:41This is not an acceptable thing to serve here.
46:44Done.
46:46Bakers, your time is up.
46:50Gutted.
46:51Please step away from your chocolate fondues.
46:54That is absolutely incredible, mate.
46:57Looking at everyone else's,
46:59it seems like I took it in a wildly different direction
47:01than most people did.
47:03I've practised it so many times.
47:05The shoes just pop out.
47:06I can't believe that literally they were getting stuck.
47:11That was chaos, wasn't it?
47:12That was really stressful.
47:13Lie on the floor and look at the sky.
47:16The eight towering chocolate fondue displays
47:28will now be judged by Prue and Paul.
47:32Natalia, would you like to bring up your fondue showstopper?
47:35Do you want a hand?
47:37Yes, please.
47:38Hi.
47:40Ta-da-ta-ta.
47:42Natalia, can you tell us all about your chocolate fondue, please?
47:45This is my Mount Pesuvius, the last day of Pompeii.
47:50Straight away, I think it looks amazing.
47:57I think you've done a great job with the landscape.
47:59It's impressive.
48:01My sauce is raspberry and white chocolate.
48:06Oh, my God, it's so good.
48:08Very good.
48:08Yeah?
48:08Very good.
48:09Aw.
48:10That's great, though.
48:11It's a perfect picture.
48:12Let's see if we can get in there.
48:14So it's a sponge with a black cocoa powder
48:18and passion fruit and mango court.
48:23Lovely soft cake.
48:24It's a fantastic flavour.
48:26Wow.
48:27Inside Chuban's passion fruit cream.
48:31Chuban's good.
48:32The dip is delicious.
48:32The raspberry here is just the right level as well.
48:35It's delicious, Natalia.
48:37Well done.
48:37Well done, Natalia.
48:38Thank you so much.
48:39Construction is really solid, isn't it?
48:49Yeah, it is.
48:49It's very good.
48:51We have a white chocolate pistachio with a touch of cardamom
48:54dipping sauce.
48:55Oh, that's very good.
48:56Look.
48:56Oh, look.
48:56He's coming up.
48:58Did you know he would do that?
48:59Yeah.
49:02We believe you.
49:03Let's have a little dip.
49:04So we've got some lemon madeleines there.
49:06They've not got that perfect hump.
49:08And these little profit rolls are filled with?
49:11The raspberry and hazelnut crempette.
49:12The filling overwhelms the fondue.
49:15It's not unpleasant.
49:16It's delicious.
49:16It works really well.
49:17But I'd like to have tasted the fondue.
49:19Thank you, Tom.
49:20Thank you very much.
49:26I think it looks amazing.
49:27Will this work if we're going?
49:29I have no idea.
49:31It looks good.
49:32Oh, yes.
49:33Go on, Paul.
49:36Hooray.
49:39It's not going to go in the bowl.
49:40It is, it is.
49:41There was a little bit of engineering there which needed tweaking.
49:44Rice.
49:45We've got melting moment biscuits with dark chocolate.
49:49Simple, but effective.
49:51Profiteroles with a Irish cream filling.
49:55The liqueur inside with the cream, it makes it quite a grown-up fondue.
49:59Chocolate cake with a chocolate frosting.
50:03Quite dry, the cake.
50:04And the butch cream is gritty.
50:06Okay.
50:07But your profit rolls and the biscuits are perfect.
50:10Thank you very much, Leslie.
50:19I love the look of this piano.
50:20It is incredible.
50:21I think what you've done is very special.
50:23It's really shiny.
50:24It's really nice.
50:25Beautiful.
50:26The sauce is a cherry chocolate sauce.
50:28Florentines are Chinese five spice and black sesame.
50:31I've never tasted a Florentine like that.
50:34What is really good about it is it's not too sweet.
50:37The violins are a cocoa sable biscuit with orange.
50:41That's a beautiful chocolate biscuit.
50:43It's light, buttery, and I do think the fondue has got a lovely kick to it as well.
50:47Thank you very much.
50:53It looks like something straight out of Lord of the Rings.
50:55There it goes.
50:59Yay.
50:59Very good.
51:01Looks amazing.
51:02It's really clever.
51:03There are bourbon biscuits stepping stones and there's a white chocolate coffee ganache in the middle.
51:08Yeah, lovely little biscuits.
51:10A very nice ganache in the middle.
51:12And there's chocolate coated honeycomb rocks.
51:14I think it's lovely.
51:15The liqueur in there is punchy and it carries through to the chocolate and the honeycomb as well.
51:20Thank you, Ian.
51:20Thank you very much, guys.
51:27It looks really impressive.
51:29It's very jasmine.
51:31It's an amaretto chocolate sauce and then the financiers, half of them have pear in them,
51:36half of them have a raspberry in them and then a chocolate brownie.
51:39I'll try one of the financiers first.
51:42That's the pear one.
51:43First it just tastes like a financier and then suddenly there's this little explosion of pear.
51:48Let's try the little brownie.
51:50They've got white chocolate chunks in them.
51:52Nice and crunchy, soft and gary on the inside, but it's just full of flavour.
51:57Oh, yes.
51:58I love the biscuits, really crunchy.
52:00Honestly, Jasmine, that's a really excellent display.
52:03Looks lovely, everything tastes wonderful, the texture's right.
52:07On your way in.
52:07Oh, my goodness.
52:08Oh!
52:14I've got a handshake.
52:23I think the tempering of your chocolate is exceptional.
52:25It's so shiny.
52:27It's a shame it's broken apart quite a bit.
52:30Great consistency.
52:32And these are?
52:33It's Saviardi biscuits and hazelnut liqueur and a hazelnut chocolate sauce.
52:38Needs a longer bake.
52:39It's a bit soggy underneath.
52:40There you go, Prue.
52:41They are chocolate and almond flavour biscuits.
52:44I think the biscuit's delicious.
52:46Really nice.
52:46Really good.
52:48Oh, I see.
52:49Wow.
52:50Wow.
52:50Wow.
52:51It's a chocolate and hazelnut tiramisu.
52:54That's delicious.
52:55That's delicious.
52:56It is a shame because I know you wanted to push this and show us what you could do.
53:00You got halfway there and just run out of time.
53:03Yeah.
53:03I'm impressed with the saucepan because it's very fine, very thin.
53:13The dipping sauce is a roasted pistachio white chocolate sauce.
53:18And you have churros that's lightly dusted in some icing sugar.
53:22You've over fried them.
53:23Mm.
53:24Let's try the...
53:24It's a graham cracker.
53:26They're a bit hard.
53:30The actual dip is nice.
53:32I just want to see what this cake is like.
53:35Wow.
53:35OK.
53:36It's a pistachio genoire with roasted pistachio and white chocolate ganache.
53:41It's bone dry and I really don't like the flavour.
53:44Overall, a bit disappointing.
53:46Thanks.
53:47Thanks, David.
53:48Shall we stop us like that and just make you feel a bit out of depth?
53:50A little bit.
53:52No-one else has really been as dodged as me.
53:54I'm, like, surviving.
53:56Doing simple things and doing them well is really paying off.
54:00It looks great.
54:02I always feel like I'm very, very close, but then never quite nail it.
54:11How many handshakes have we had now?
54:13Two this week.
54:14Two this week.
54:14I can't believe this.
54:15This is so amazing.
54:16I know, it's going to stop.
54:16I think Jasmine did a great job.
54:18I thought that was spectacular.
54:19It was quite adult, wasn't it?
54:20Yeah, her and Tom, actually.
54:21Tom's did a great job as well.
54:23Aaron is another one.
54:24His piano was just amazing.
54:27And those sablé biscuits were delicious.
54:29He must be in line for Starbecker, surely, because he's had a good week altogether.
54:33I agree.
54:33I think Aaron is in line for Starbecker.
54:34I'd say Tom is there again.
54:36And I would say Jasmine is there again.
54:39I know you said he was disappointed by Toby's.
54:41The cake had no flavour.
54:42It was quite dry.
54:43Is he in trouble overall?
54:45Yes.
54:45And in the same breath, and that is, had a terrible week.
54:47There were issues with the books.
54:49There were issues with the shoes.
54:50She needed to do tremendously well to save herself.
54:53And she needed Toby to do badly.
54:56Yeah.
54:56Have you enjoyed chocolate week?
54:58I have enjoyed chocolate week.
54:59It's my favourite week.
55:00Did you know I'm 90% chocolate?
55:0210% getter.
55:04I used to be the Milky Bar kid.
55:05Did you?
55:06I thought you still was.
55:07I was.
55:11Prue and Paul have decided who will be today's Starbecker and who will be leaving the competition.
55:18Well done, bakers.
55:19You survived chocolate week.
55:21It was amazing.
55:22Luckily, I've got the great job this week of announcing which one of you is this week's Starbecker.
55:29The Starbecker this week is...
55:31Aaron.
55:35Oh my god!
55:36Yes!
55:37Yes!
55:38Yes!
55:39Oh my god!
55:40Oh my god!
55:41Oh my god!
55:42Well done.
55:43Sadly, I've got the horrible job of sending someone home today.
55:48The baker leaving the tent today is...
55:52Beautiful Nadia.
55:58Aww!
55:58Oh my god, Nadia.
56:00Oh, fab!
56:02My daughter said, Mum, you're good at bacon.
56:05You should go on there.
56:06And I didn't think anything of it.
56:08I just did it.
56:08It wasn't your best friend.
56:10Have you had a good time?
56:11Yeah, I've had a ball.
56:12I've had the best time.
56:14I've made some amazing friends.
56:15It's been unreal.
56:17Thank you!
56:18I'm so sorry, darling.
56:20I'm so sad to see Nadia go.
56:23She just didn't quite do enough to save herself.
56:27That piano, it was...
56:28Good.
56:29It's been amazing.
56:35I am elated.
56:37Get used to this Starbaker feeling.
56:39It feels nice!
56:44The secret to win Bake Off is about consistency,
56:46and Aaron was the most consistent over the three challenges.
56:49I saw the piano.
56:51His piano is one of the best things I've seen in chocolate for a long time.
56:56Yeah, I feel like I dodged some bullets.
56:58My thoughts before today were,
57:00don't we need to practice too much for next week?
57:02But, oh yeah, head down time.
57:05Next time, it's pastry week.
57:08Make that pastry flakier than my ex.
57:11With a perilous plait in the signature.
57:13It's freaking real.
57:15A picnic classic in the technical.
57:17I feel sneaky to hide an egg in a pie.
57:19And a stunning sculpted showstopper.
57:23This feels like the most intense thing I've ever done in my life.
57:25Building precarious pastry pressure.
57:28It's broken.
57:29What do you fear most in the world, Tom?
57:31Structural pastry.
57:32Structural pastry and poor Hollywood.
57:35Are you a star baker in the making?
57:37If you'd like to apply for the next series of Bake Off,
57:40visit channel4.com forward slash take part.
57:49Bye.
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