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The Great British Bake Off - Season 16 Episode 7 - Meringue Week
The Great British Bake Off
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The Great British Bake Off
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FunTranscript
00:00Jasmine was on a roll over all three challenges and landed her third star baker crown
00:06It's a hat-trick
00:09Aaron's plans might have fallen apart. It's broken, but
00:15It was Natalia's baking swan song Natalia in the tent
00:22You're so nice
00:24This time we go my cough first one and two and three
00:28I'm weak isn't stress. I've been in my life challenging the bakers with the stickiest of signatures. Yeah
00:35Squeaky bum time for a minute and technical that splits the pack could everyone leave the tent except for Ian
00:41Staggering showstopper. Oh god. I feel sick who can keep their cool
00:47My god that looks good and who will suffer in the temperature of the tent some screen inside. Can't you hear it?
00:58I
01:00I
01:17First ever run week. Yeah, what goes who are crack who are crack no idea a morangatang?
01:23It's so happy to be here
01:27I would love this week to be the week of consistency, but morangas a friend to nobody
01:31It's the one thing where if it's not completely perfect. It's completely wrong
01:35One of the amazing things about this competition is that each week you have a completely new slate
01:40Whatever's gone before you just have to like bring your best game again
01:44A little bit of delirium can be good in the tent because you just keep moving and you don't overthink things
01:49I think a lot of people's practices haven't gone. Well mine included my kitchen was something else
01:54It was meringue everywhere. So I've been covered in it dogs covered in it. They're like oh
01:59It's been a sticky week
02:03Hello bakers welcome back to the tent i've got some very exciting news for you. It's the first ever meringue week
02:10I was gonna say that. I'm sorry. I got a little bit excited
02:12Due to public demand and demand from paul hollywood
02:17We're dedicating a whole week to that sweet eggy goodness. Some people call merengue
02:23It looks like clouds tastes like heaven now for your signature challenge today
02:28The judges would love you to make 12 mini meringue pies
02:32Your pies should be made with a buttery shortcrust pastry with a tasty filling and an exquisite meringue topping
02:40You have two hours on your marks and get served
02:47What am I doing what am I doing a bit stressed about the time it's only two hours today
02:51Which is so annoying the signature challenge our bakers have to face are 12 meringue pies the rang topping is the critical thing
02:58So the bakers can choose whichever meringue they wish obviously you've got swiss you have italian and then you have french
03:04I just want a really stable stiff one today
03:06For me the perfect meringue pie has really crisp history
03:12We want that snap the crack and the beautiful butteriness to come through
03:15It's sort of my go-to sweet shortcrust pastry recipe and it doesn't normally let me down
03:20They can put anything they like in the filling
03:22So the obvious thing would be some kind of fruit curd
03:25But they could put frangipan in there they could put a set custard in there
03:30You don't want it to be too gluey it needs to be firm so that there's a contrast with the soft meringue
03:37They're the kind of thing that if I can execute well today
03:39They do start to look on the professional side of baking
03:41We've got six amazing bakers and we want them to show off what they can do and this is the classic way of doing it
03:47It's a tiny little thing, but it's very difficult to do
03:49Morning jasmine
03:52Hello jasmine tell us all about your meringue pie triple star baker
03:58Have you had a handshake as well?
04:00Yeah, wow you've smashed all the record books
04:02You should leave now really quit while you're ahead
04:06So i'm gonna be making passion fruit and raspberry meringue tarts
04:10Perfect jasmine's hoping a tangy passion fruit curd and fresh raspberries in a sweet shortcrust pastry case topped with swiss meringue might win her another accolade
04:20Give her a handshake now get it out the way with no
04:23She's never gonna get another handshake and she's never gonna get another star baker my money's on jasmine
04:28Thank you jasmine thank you
04:31But there's stiff competition when it comes to citrus curd i'm making a lemon and raspberry tart with a meringue topping
04:38I've practiced it quite a bit there's been lemon tarts flying everywhere
04:42Adorned with raspberries and edible flowers leslie's italian meringue will top a sweet shortcrust case filled with a raspberry gel and a classic lemon curd
04:51Custard or curd cooked curd yeah is it quite nice and sharp is it it is sharp
04:55Yeah, because you've got the raspberry coming through as well. Good luck leslie. Thank you
05:00Does anyone want to take over?
05:02To create the most exquisite and tasty pies
05:05I'm using chestnut flour in my pastry for extra flavor a delicious buttery pastry is essential
05:11So we have a pate sucre for the tartlets to avoid it being tough when baked means delicate handling
05:19And keeping cool it's going straight in the freezer gonna chill out for 15 minutes
05:25Hello hello you're just prancing about you harder than it looks what i do who's it hardest to get banter out
05:31Yeah tobes when he's in the zone aaron he's all right with banter you're always good value
05:36You're the banter king oh stop it you got a mullet as well that elevates everything
05:42So i'm just chopping up my apples ready to stew them in a moment
05:47All the bakers have opted for fruity fillings it's passion fruit curd so lots of passion fruit choice is designed to cut through meringue sugary sweetness
05:56Could i get a bigger sieve it's hilarious
06:03For his filling software engineer ian's thoroughly researched bake-off history
06:08Since season one anyone that has used rhubarb hasn't gone home and this has stayed true for 15 seasons because they love rhubarb
06:15Topped with italian meringue ian's patsucre case will be filled with a baked almond frangipan
06:20Blackberries and a double dose of lucky rhubarb with a smooth compote and decorative batons
06:26You're not doing rhubarb are you yeah what kind of tent is this do you don't like rhubarb no do i have like a little
06:32Absolutely no do you want me to vomit over your bake i'll be a first
06:37Ian's not the only one opting for my least favorite filling
06:41That is five parts rhubarb to one part strawberry i would say this whole tart to me is like a balance between sour and sweet
06:49Tom's tangy rhubarb and strawberry curd will be in a short cross pastry case topped with stem ginger swiss meringue
06:55He'll blow torch rather than bake i don't like torch meringue i think it's too sticky yes
07:01You're adding this stem ginger the ginger itself the liquid so i make the swiss meringue and i'll add four tablespoons of that syrup
07:08I just find it cuts through the sweetness a little bit can be fascinating to see how that stem ginger comes through i will try and make it definitely come through
07:16It's looking good i just want to cover it with cling film and put it in the fridge now
07:20This is my blackcurrant compote which is going to go underneath the blackcurrant filling
07:24Aaron's pairing blackcurrants with a chestnut filling it looks vile for his take on a french classic
07:31So i had a montblanc tart in paris i do like the montblanc i think that's such a gorgeous thing and it had some like blackcurrants in it and i felt
07:38It wasn't fruity enough so essentially i've done the same thing just inverted the chestnut cream for the blackcurrants
07:44Aaron's almost montblanc pies will have a short crust pastry case toasted yuzu and blackcurrant meringue a blackcurrant compote and crema
07:52Along with the bates traditional chestnut cream filling i'm very suspicious i mean i think chestnuts are lovely it'll be interesting
08:00Well i hope you like it i hope i like it
08:02You're inventing something new they fear change don't worry about it
08:06It's very alarming
08:08The smell on that is just perfect
08:10Toby's also taking a risk
08:12So i'm making mini meringue apple pies with candied walnuts
08:18With an inventive illusion bake
08:20It's all going so well when's it going to start going wrong
08:24His short crust pies will contain apple walnut and vanilla custard they'll be topped with a lattice of piped meringue that gives the illusion of a woven pastry
08:32Lid it is meant to be a meringue tart
08:35Yes is there enough meringue i'm going to dome the top of it as well so it looks like a very full apple pie
08:40How very um halloween look forward to it
08:43Good good thank you terry thanks i feel like that's your favourite holiday of the year
08:46It's my birthday
08:50Guys i've got to do a time call but there's no allison ian quick come over it's your first time
08:54Because tell them they've got an hour left
08:57Beggars you have an r left
09:02Better than allison so the pastry's been in the fridge about 20 minutes i'm going to get it out
09:07Now and fill my tarts in those black gloves holding that knife you look quite sinister yeah i know i feel sinister today we've got to move fast
09:16Whilst most are blind baking so i'm going to do 15 minutes on the blind bake and then take the beads out ian's the exception
09:24I'm doing a baked filling in mine it's very traditional frangipane they're going to need to be in the oven for 20 minutes
09:31I'm like so nervous about those tarts but let's see come on let's get your merengue on
09:43So let's merengue one and two and three join me no chance let's merengue together come on toby
09:51Join me i'm so sorry to this point but it's absolutely not happening
09:55Join me i just need to make my merengue
10:09projecting the merengue in favour of meringue the baker starts on the critical sweet eggy topping
10:15Sugar syrups for the meringue and you get the 18. they can make any style of meringue they choose
10:21i didn't know there were different types of meringues until about
10:24five days ago jasmine and tom are making swiss heating egg whites and sugar before whisking the
10:30whole mix it's like rubbing your tummy and patting your head the other bakers have opted for italian
10:36which is essentially making a sugar syrup and then pouring that into your egg whites 116.5 perfect
10:43adding anything extra to either it's brown because it's supposed to look like pastry
10:47so i've dyed it it's a delicate balance as too much liquid can destabilize the mix now add the
10:53flavors in four tablespoons of the stem ginger oh yeah that's the stuff
11:01bakers you've got half an hour left
11:07the edges are cooked the base is not completely cooked so this is going to be a very stressful
11:12delicate operation i think let's paste more faith it's going back in i'm just going to do five
11:21and then check it because i need to get this show on the road now we wait do you rather be a raspberry
11:26or blackberry raspberry name a fruit and i'll do an impression okay okay okay blueberry
11:30mango mango mango is hard actually well i love that
11:40um okay with the judges expecting deliciously crisp pie cases keep baking the bakers must time the exact
11:48moment to take them out i think they're okay these ones too soon and they risk their bakes being pale and
11:54soggy i think i've done like two minutes longer i'm liking this peach today i could see a meringue in this color
12:00has anyone in your family tried this no so paul and prue will be the first people to try your meringue
12:06it's very rogue i just these need to come out of the oven
12:13i think they look right actually happy with that they look pretty good but the real test now is going
12:18to be if these come out of the walls come on come on come on pastry's done okay right they just need to
12:24chill for two seconds longer i think i'm going okay i think i've got like 20 minutes maybe bakers you have
12:2915 minutes whoa right i am literally like to the wire now i'm gonna start assembling good luck to do
12:38oh my god my hands so it's gonna be raspberry then the curd now we're getting rhubarb on big spoon big
12:44spoon can you go you can wield a piping bag i don't feel the piping bag no maybe taking too long to do
12:51this this is chaos but it's gonna get covered in my right this is the most precise thing i have ever
12:56done in my life i won't believe that this is just about the height of my artistic talent i think
13:04i forgot to put the walnuts in how did i forget that what a silly boy i'm just gonna try pressing a few
13:12in just try icing over the top bakers you've got five minutes left gosh gosh gosh blow torch that meringue
13:25crew said she doesn't like a lot of char i'm just gonna go light i want a bit of caramelization but
13:30i don't want it to be burned oh wow these are great bakers you have one minute left one minute that is
13:37stressful these are lemon fabina from my garden okay bakers your time is up please step away from your
13:51meringue pies oh did you see toby yeah like um i forgot the walnuts squeaky bum time for a minute the one
14:02thing that didn't fully go to plan there is that that meringue does look a little bit thinner and
14:06stickier oh my lord these are beautiful i don't know if i've cooked mine enough
14:20the baker's mini meringue pies now face the judgment of paul and prue hello tom hello hi tom
14:25they are as neat as a pin let's have seen a little bit more of a flash of color to the meringue i feel
14:37like i heard prue say she doesn't like toasted meringue what i don't like is unbaked meringue
14:42yuck oh that's what i mean it's a meringue challenge bro you've got to have some meringue
14:50so this is a rhubarb and strawberry meringue tart with a stem ginger swiss meringue on the top
14:56you know that meringue has a really lovely flavor still disgusting texture
15:02the tartness that comes from the base is nice the overall flavor balance with the meringue the
15:06strawberry comes through beautifully and it's not overly sweet actually no it's lovely fantastic
15:12pastry looks a little pale to me so we've got a sweet short cross pastry with a raspberry gel and
15:27then we've got a lemon filling and a italian meringue then lemon curd is absolutely delicious but it is too
15:34thick it's just too gloopy that bit too gluey okay the rang's lovely set well cuts well yeah i think the
15:40flavor combinations of all three balances with the sharpness from the lemon carrots just for me
15:44your pastry is overworked okay i think it needs a little bit longer in the oven as well
15:54yeah i like these don't they look beautiful nice and crisp pastry holding nicely so my meringue pies
16:02have some fresh raspberries in them and then a passion fruit curd and then a swiss meringue on top
16:07um absolutely perfect crisp pastry really strong passion fruit a little bit of raspberry and creamy
16:15meringue it's really good pastry's well baked the passion fruit comes through really nice it's nice and
16:20sharp balancing with the raspberries and then the sweetness on top so well done thank you it's not
16:24well they certainly look interesting they're not all identical your blowtorch is all over the place you've got parts here which just aren't touched at all okay
16:38you have blackcurrant compote a blackcurrant filling some chestnut cream and then it lightly flavored you zoom around that's beautiful and the reason is the tartness against the sweetness and your pastry is fantastic i would have liked a bit more of the chestnut but the combination is lovely
16:56if i saw them in a pastry shop i would want to buy one if i saw them in a pastry shop i would want to buy one well done aaron thank you very much thank you
17:08love the look of them these are rhubarb and blackberry tarts with a frangipan rhubarb compote vanilla italian meringue and rhubarb batons you know yeah and it's very complicated but it's absolutely beautiful everything goes together really well it's lovely thank you
17:30i like the tartness that's coming from that with the frangipan it's baked beautifully i do get the tartness from the rhubarb but not necessarily the flavour overall i think it's a decent bake very good well done thank you thank you
17:44they look absolutely lovely it's such a clever idea to make them look like little apple pies with the meringue
17:56so it's a sweet short crust then there's a custard in the base stewed apples candy walnuts and meringue
18:05it's a lovely and sharp and the pastry is just delicious and i like the meringue
18:12wow thank you the reason why i like it is because the tartness and the apple the texture inside there as
18:20well we know that's meringue but actually it's not overly sweet it's delicious and i've never seen that before
18:25well the pantry is lovely oh wow that couldn't have gone any better i don't think they actually gave me
18:32any critique at all i don't know how i feel about the left-handed handshake situation i don't know what
18:38it means mood in my campus disappointment after that one because this is meringue week and that meringue
18:42was the worst i've ever made a bit disappointed that the textures were wrong and the pastry was a little
18:47bit under but i sort of knew that the bakers were able to prepare for their signature bake
18:56but the technical challenge will be a meringue based mystery hello bakers welcome back to the tent it's
19:04time for your technical challenge and today your technical challenge has been set for you by the king of
19:09meringue paul hollywood now paul we know you're a font of meringue based knowledge have you got any advice for
19:15our bakers you get one shot at this you make a mistake on that that's it okay as ever our technical
19:22challenge will be judged blind so we're gonna have to ask the king and queen of meringue to exit the tent
19:28hurry up guys we've got some exciting news for our bakers guys for your technical challenge we're about
19:35to unleash on you a staggered start time and a staggered finish time check this out could everyone
19:42leave the tent except for ian why oh my goodness gracious great balls of fire ian the judges would
19:51love you to make four perfectly risen souffles your souffles need to be made with a raspberry italian
19:59meringue base served alongside a leaf-shaped twill you've got one hour on your marks get set bake
20:07good luck ian thank you guys make eight curved leaf shaped wheels i'll put the sugar and butter
20:16together and i'll put in the egg white and then i'll put in the flour easy
20:22oh that looks like a raspberry souffle before we talk about it you need to tuck in while it's at its
20:27full height tell me what you think well it looks wonderful wow look that is beautiful there is an
20:35italian meringue method what they're going to do is make a puree with the raspberries once they've
20:39done that then they need to make almost a sticky jam meanwhile you also have your egg whites whisk
20:44into soft peak if they take it to stiff peak it's going to be quite lumpy and quite rough now your
20:51bacon is for about 20 minutes if they don't get their timings right and they run out of bake time
20:55the chances are it's not going to have the full height the baker's got an hour for this challenge and
20:59we're staggering their start we can taste them fresh from the oven start off with the twills to get that out
21:04the way they have rolling pins so when it comes out the twills can be lifted and placed over and
21:08it gently falls this seems so simple but there are a hundred things that could go wrong
21:15this is evil why am i here by myself you're the first man on the moon and do i get any special
21:20treatment because of this i'm gonna wash your hair later that would genuinely be a dream when's everyone
21:25else coming in hello hello hi this is so fun to but you're gonna really enjoy this toby the judges
21:35would love you to make four perfectly risen souffles your souffle should be made from a raspberry italian
21:43meringue base and served alongside a leaf-shaped twill you've got one hour on your marks get set bake
21:51oh my goodness me i have never made a souffle at least we have a recipe i wouldn't say full but it's
21:59a recipe i'm just gonna have to wing it it says curved i don't know if that means these are just
22:04curved leaves or if i have to curve them myself oh i feel like i need to move faster come on then leslie
22:11les you're gonna smash this one okay leslie the judges would love you to make four perfectly risen
22:17souffles on your marks get set back i'm really trying hard not to be stressed because i think
22:25when you're stressed you start panicking is this good for smearing i think that's a good schmearer
22:30i'm not a massive fan of souffle i like food with substance what's your favorite dessert apple pie
22:36ice cream custard and then clotted cream on top of that ice cream custard and clotted yeah go big or go home
22:47i'm literally going to put that in for a couple of minutes as soon as they're golden brown i'll take
22:52them out come on aaron on your marks get set bake i have actually made two players before i have never
23:01made a twill before jasmine on your mark get set bake i find the starting starts really unnerving
23:12it's the waiting i just don't like it what a weird challenge can you be having a good little look
23:19tom on your marks get set bake first impressions souffle never made one honestly a bit confused
23:31baking twills is a fine art they look like twills they're definitely not the neatest ones
23:36go under they'll be soggy and unpleasant to eat um some of them are a bit pale but they are what they
23:42are but if over bait they'll snap when curled oh a bit brown and i don't think they're gonna curve very
23:50well no i cooked them for too long so i'm just gonna go again so next step is make a smooth raspberry
24:00puree using 25 grams of the caster sugar while other bakers move on i just blitz the raspberries with
24:06sugar and i'm just sieving the seeds leslie's spending time baking new twills
24:13second time lucky i'm screaming inside can't you hear it help me i have to make an italian meringue
24:20souffle base with the remaining sugar and the raspberry puree i am going to add some sugar to
24:25this and then bring it to a syrup 200 grams remaining from the 225 grams of caster sugar with
24:31the remaining sugar so how much remaining sugar do we have 430 grams that's a lot of sugar so i need
24:37you get that up the temp your face when i said souffle i mean what a picture never made one i
24:43moved into this flat once right and i became obsessed with it i bought all the ramekins and everything
24:48and i am like a professional souffle maker do you want to make these for me no i don't know about this
24:52one though i don't know oh perfect that's really helpful so i'm just starting to separate my eggs
24:59this is for the italian meringue to cook the egg whites properly the syrup has to be 116 degrees
25:05i need it to get to 120 degrees celsius in fact to perfect this recipe the syrup should reach 114 degrees
25:13this needs to get a couple degrees higher this is 111 yeah do you know what that's done 120 okay
25:19while to achieve the airy texture the judges expect bloody hell this is stressful the meringue should
25:25be whisked to soft peaks and no further like medium medium peaks right or when baked the souffles risk
25:32being lumpy and curdled i'm sort of aiming for stiff peaks that's stiff peaks already not sure what
25:38it's meant to be but it's stiff as now right i'm just filling these i have no idea how highly they're
25:44meant to be this is the most stress i've been in my life whenever i've seen souffle it's always got like
25:49perfectly level edges i feel like it should be perfect let's see the delicate dish requires up to 20 minutes
25:58all right so let's set a timer for 10 minutes well i'll bake them for as long as i've got going too
26:05late the bakers run the risk of serving the judges a raw mixture hopefully they'll be done in time
26:12yeah i'm going in i'm going to leave them in to the very last minute so now we wait
26:20ian you have 10 minutes left i mean they look like souffles but i don't know how long i'm meant to
26:25beg them for stressful do you like souffles i love eating souffles all about the rise isn't it it's
26:31all about the rise if they don't rise it's game over and they've risen so much i mean these are big
26:38boys oh my god they are insane they're not gonna be dumb they're gonna be raw oh my god i feel like i need
26:51take about 15 minutes feels right oh my god wow ian those are taller than you baker number one i'm
27:00coming to get your bake right now as always it's great the technical bait will be judged blind
27:07madame monsieur the height's quite good it's got decent size
27:13nice that's very very sweet too sweet and not enough rose i think they made a mistake somewhere
27:21yeah it's a very good texture for souffle very fluffy like a cloud the twils look great it's a nice
27:26color there actually that interpretation is fine for me i agree they're coming out number two i'm coming
27:33to get your bike they're really tall but they do look like they're coming down a tiny bit now
27:42enjoy this wheels baked well that's super is quite flat not as high as it should be
27:47it should be higher than that i think they're taking the meringue to the wrong stage they need to take it
27:53to soft beat not stiff beat because it makes it lumpy the raspberry levels are good but it's just too flat
27:59yeah they're gonna be raw wow i've got it never mind baker number three i'm coming to get your bake
28:10i'll be really gentle with them as well oh my goodness oh dear you might want to just put it
28:16straight in the bin well look it's like liquid yeah it's not baked long enough yeah
28:22it's over whipped so that the white would not yeah incorporate properly and the twils are thick as hell
28:31they're all different colors yeah those aren't good bacon number four i'm coming to get you
28:44so your card did decline but don't worry i'll sort that out thank you very much it's got a bit of height
28:50to this not as much as should be though it's not quite as set as i expected it to be a little bit
28:57wet in the middle which is why i sunk a bit flavor wise it's okay it's quite lumpy and these wheels are
29:03too thick bacon number five i'm coming for your bake
29:11i can see from here that the biscuits are all different shapes but actually they taste amazing
29:15the color is amazing too they're decent twirls are good these do not look good it's all
29:21look how soft that is yeah it's liquid actually tastes good yeah the flavor is everything going for it
29:28baker number six i'm coming to get your bike they're dropping already thank you so much
29:33this is your last dish enjoy thank you the problem with this is obviously the height it looks
29:42quite rough it's too sweet i'm not properly risen no it's not it's dropping really quick isn't it as
29:49well these are under baked but it's not very good it's grainy actually pale flat i can't see what's going
29:57for it it was so brutal the judges will now rank the souffles from worst to first in sixth place we
30:06have this one leslie it was under baked yeah in fifth spot we have this one so i did think it was
30:14slightly underbaked you didn't get much height to it either jasmine is fourth and toby's third
30:19and in the second place we have this one it's mine aaron nicely set and quite well risen pretty
30:27good job which means in first place we have this one you had the hardest spot so well done the raspberry
30:36flavor was there but it was balanced by the sugar however what i did like with the twirls and the
30:40height that you got how do i get first i'll take it yeah you put 230 grams too much sugar in what i
30:50thought a sage was the remaining sugar i'd say confidence is low going into tomorrow if i'm gonna
30:55be here next week i need to bring a superstar game that wasn't great i don't think i'll make another souffle
31:03here we go the first ever meringue week have you enjoyed it yeah i loved it i like meringue
31:15week you like anything sweet what about toby's apple pie i think he did a good job i thought it
31:21was pastry on top he deserved the handshake though didn't he and why did jasmine get a left-handed
31:25handshake it wasn't quite as good as toby's so a left-handed one is not as good you just make it up as
31:31you go a lot i do yeah but jasmine deserved it and weirdly on the other side of the fence we had
31:35leslie and the souffle it was just too soft and flat she's in big trouble tom's in trouble on his
31:40signature i was a bit concerned about the meringue it was too gloopy that's the perfect example of what
31:45i don't like about torched meringue let's talk about ian because ian did quite well in the technical
31:50didn't he he won he did i'd describe that as quite well ian's was really really sweet he got away
31:58with it because the rigidity of the meringue itself but i think overall toby's done well and i think
32:04aaron's up there as well and jasmine we are getting to the creme de la creme of bakers now though aren't
32:09we quarterfinals next week and i think at that point we are beginning to sort of hone down on who's
32:14going to be in the file it's week seven i hope so unless you've been asleep for the whole time
32:18welcome back to the tent bakers i hope you're all still enjoying those meringue wheat vibes
32:31bum bum bum bum bum hey those vibes aren't over kids because it's time for your meringue
32:36showstopper challenge the judges would love you to create a beautifully decorated
32:42vacheran glacé so named because of its resemblance to an alpine cheese traditionally your vacheran
32:49should consist of an exquisite meringue shell containing yummy ice cream so it looks like a
32:55cheese tastes like an ice cream so much better that way around exactly you have four and a half
33:00hours on your marks get set bike i need to get everything starting super quick it seems like
33:09loads of time but it goes in a flesh let's split some eggs today's showstopper challenge is a vacheran
33:15glacé a vacheran is basically a cocoon of meringue over an ice cream i've never had a vacheran in my
33:21life so my perfect vacheran at least a third of it will be meringue and the other two thirds sorbet
33:27and ice cream those two flavors must go together and they must go with the meringue they've got to
33:32get the recipe right when you put it in your mouth the flavor should really pop if it isn't right
33:37they're going to be in a world of trouble got that feeling of impending doom i'm traumatized from
33:41trying this at home and it having no flavor at all we expect the meringue to be baked long and slow
33:46and that will create a hard meringue and will be very stable if they bake it for less it might look
33:52good but guarantee this thing will crack and it will fall apart i'm not feeling confident about this
33:57i never feel confident with meringue with the showstopper we always want some height to it
34:01be a bit extravagant and extraordinary you want to see something that's hugely elaborate decorative
34:07most of all i wanted to have classic flavors good meringue and beautiful ice cream if the bakers do
34:14this correctly this will be unbelievable hi tom good morning tom how are we doing tell us all about
34:22your vacheran glacé me and my family always love to go mushroom boraging so today i'm making a set
34:28mushroom you have the banana sponge banana ice cream and you'll have a banana and hazelnut dolce
34:33de leche in there after underperforming yesterday tom's going bananas with a giant mushroom wrapped
34:39in swiss meringue his fungi will have a detachable white chocolate and coffee italian meringue top
34:46so that you can essentially lift the meringue off in case you don't like a non-baked meringue it does
34:50sound really good great flavors combinations yeah structurally is it quite sound maybe um let's see how we
34:57get on good luck babe thanks guys have a good one in this immense challenge it's a lot of meringue
35:03today could have thought for meringue week the bakers can once again make any meringue they choose
35:09this is a swiss meringue that i'm making i'm literally doing a french meringue but to ensure its
35:13stability it's essential they follow their recipe perfectly i've used 150 grams of pasta sugar and 300
35:21grams of egg white i'm gonna check consistency of this it doesn't do anything when you turn it upside
35:29down it kind of does do something i'm not gonna do that for too long i'm not happy with this something
35:35not right with it i should give it another go you got it les you got it to create the show-stopping
35:42vacheran glacé that judges expect so i'm gonna pipe a scallop shell is it scallop or scallop the bakers must
35:49conjure up really cool little piping nozzle i have here sort of looks like corrugated metal
35:54an elaborately sculpted meringue decoration how you feeling
36:00not in control i feel uh yeah i feel great i detect some sarcasm it's all gonna go in the oven
36:08soon but i need to pipe my tree first yeah these are meant to be fern leaves do they look like a dock
36:13leaf maybe i should have done pearls in the middle of it morning jasmine i gather that you're rash
36:19right let's say is going to be a seashell so i'm going to do a shell with pistachio ice cream
36:24stracciatella ice cream and strawberry ice cream and your three ice creams how are you freezing them
36:30so i've got these molds which i'll freeze them in so then they'll turn out and be a similar kind of
36:36shape in addition to a trio of ice creams jasmine's stepping outside her comfort zone with an art deco french
36:43meringue seashell with pistachio praline struts are you confident about today no this is this is
36:49going to be your weak link this is as we're just going to crack and fall apart
36:56it's as far as i can get it with the time i've got left it's better than the last lot oh gosh i need to
37:02make sure that they're going to be structurally sound so i'm just filling in little gaps but i'm pretty much
37:08good to go on these okay i'm going in achieving the perfect meringue they're going to be a friend
37:12hour and half means baking low and slow okay i would love it to bake for seven hours really slowly in
37:18an aga but i don't have that all that time i'm coloring my meringue but i'm just doing it in the
37:24bag because as it comes out you get like a ruffle i need to get my ice creams churning next the bakers
37:29turn to their bacheran glacés icy fillings so these are the two custard bases you have a banana ice cream and
37:35then a cinnamon ice cream making multiple frozen elements oh yeah so that's my chocolate custard
37:40base it's crucial their flavors complement each other perfectly so i am making mango sorbet and
37:47coconut gelato let's pray to the meringue gods right let's start churning i'm going to pop the basil
37:54window curd hopefully the judges will like the flavors a sorbet sorbet leave that to turn until it's done
38:01morning aaron good morning tell us all about your vacheran glassy mine's called kitsune sundae
38:06a what kitsune sundae right it's a japanese fox spirit it's essentially a fox only with
38:12nine tails as opposed to a cat with nine lives beneath an intricate fox figure from japanese folklore
38:19aaron's concealing a key lime and lemongrass sorbet and a smooth stem ginger ice cream i love ice cream
38:26are you the sort of person who'll watch tv and go through the whole box i'm the type of person who
38:30will open a tub have four spoons to put it back i couldn't live with you babes i'm telling you i can
38:35make you any flavor ice cream that you want to that's true i could live with you so that's my coffee
38:40sorbet in there strong espresso but i feel like you need that with the dark chocolate because i want it
38:45almost to taste like a mocha morning good morning tell us about your rash round lasset i want to cast your
38:53minds back about a decade ago there was another fella called ian from belfast on back off his
38:59beck alaska didn't didn't go too well and he served it in a bin
39:06back in series five one of the most iconic bake-off moments of all time
39:12saw another ian from belfast no no no no no consignees baked to the bean ian ian ian you have to present
39:20you look at it look at how you can't present it come judging his flavors were never tasted
39:25so where's your sponge in there we could have tested that do you remember i remember so seeing
39:32as i'm the other ian from belfast this is going to be a bin with the same flavors that he did his
39:38back the last one brilliant ian's italian meringue vacheran glace pays homage to series five ian's
39:44flavors with espresso sorbet dark chocolate ice cream sesame praline and vanilla chantilly cream
39:50so you're finally going to put bingate to bed yeah my sorbet is churning already well it's good
39:55because ian's didn't really set and that was part of the problem good luck here with their first frozen
40:01filling churned looks like it's set like a dream to get a second made in time the bakers can't chill now
40:08i'm not good at multitasking so i generally find this moment in any bake quite difficult i'm just
40:13going to sip this one more time because i really want the pistachio ice cream to be smooth wait you've
40:18got to hold this flat that's not going to work is it small that's it isn't it i'm going to go borrow one
40:22from the top okay it's not really going through tom's provided holes are too small i'm going again
40:29that's oh this has been an absolute fiasco i thought you were good now i'm going to make coconut gelato
40:37unlike the rest of the bakers toby is not using milk or cream because i was lactose intolerant
40:42when i was a kid i thought i'm going to try and make this whole thing lactose free his bacharan
40:46glace celebrates a trip to south america one of my really good friends is colombian we went and
40:51stayed at his family home and in the garden there's this beautiful mango tree so every morning we would
40:57go out and pick fresh mango so it's my ode to that beneath the meringue mango tree toby's packing in mango
41:04sorbet macerated mango and a coconut ice cream along with a coconut caramel whipped cream so my little
41:11lactose intolerant friend doing ice cream when did you find out you were lactose intolerant when i was
41:16a baby so i grew up on goat's milk goats get bad rap don't they i guess because the devil has the form
41:21of a goat and the old clippity cloppity i'm getting turned on no makers you're halfway through you've
41:30got two hours and 15 minutes left oh i don't know whether to up my oven temperature this should please
41:37you today because there's a lot of baked meringue so we shouldn't get the whinging that we got yesterday
41:42oh it's still soft it should be hard and it's just not it's really weird i don't know why it's not
41:49it's exactly the same as i've done at home what amount have you used i've used 150 grams of pasta
41:56sugar yeah and 300 grams of egg whites it's the other way around it's double sugar i mean that's what
42:02i've done yeah yeah so great now you can just redo it i just need to get it done if she can crack her
42:09swiss meringue leslie's bake will be inspired by an upcoming family celebration my daughter got
42:15engaged at christmas i hope i'm the wedding cake maker i figured i better start practicing
42:21just in case leslie's vacherang glacé wedding cake will be home to lemon and basil ice cream
42:27strawberry and mess vanilla ice cream and be adorned with swiss meringue swans and ruffles
42:32you all right leslie yeah i'm a little bit stressed about my meringue didn't work i read the recipe
42:38ran the wrong way have you got time to cook it and everything probably not but i'm gonna get
42:43some out anyway listen we gotta keep fighting boys keep fighting bakers you've got one hour left
42:51yeah you drink that leslie hydrate hydrate hydrate everything's done just got to assemble and hope
42:58that the meringues don't crack you got this man hopefully let's do your mustache while we're here
43:02yeah go on tie me up right here we go i am absolutely petrified petrified just baked meringue is
43:11incredibly fragile getting them off is going to be interesting brands don't really like temperature
43:17change and before the bakers can begin building their vacherang glacés these are my meringues that will go
43:22inside the structures they face the nerve-wracking task i can hear like cracking of freeing their
43:27meringues crack here crack here cracks there without breaking them oh my days i'm literally shaking
43:39oh come on please stay together come on there's a lot of cracks here hopefully i can glue this all
43:46back together is anyone else is going badly oh this business is so stark
43:50oh so this is one of the most stressful things gonna try again hopefully i can get this one
43:59off in one piece it's cracked a lot what i might do is pour white chocolate onto it and hopefully the
44:05chocolate will solidify that's my backup plan let's go that was tense while most undertake with pez
44:18that did not work meringue meringue meringue meringue i'm just covering this in white chocolate so that
44:25the ice cream doesn't make it all go soggy leslie's forced to accelerate her low and slow bake time
44:31i've just turned it up to 200 just hoping that it'll give it a little blast that it needs how long have
44:36we got please don't say half hour bakers you've got 30 minutes left let's make the showstopper of dreams
44:43i'm trying not to panic i think we need to make a bloody veteran as the clock ticks down ice cream
44:49the bakers attempt the tricky task of building up everything when i assemble it needs to be frozen
44:54cold otherwise the ice cream will melt they didn't have tins in the size that i needed so i need to cut
45:00this it's so hard if i have something that's standing and edible that is honestly a win i can't deal with
45:07the mess i'm staying positive today i'm not going to let it get me down bring it on sorry hey so my
45:17whipped cream i've just got some vanilla and ginger syrup so this is the coconut caramel cream this is my
45:23nervy moment so this is me making the mushroom head i do feel like it's coming together now but it is what
45:28it is okay so now i'm making my pistachio praline i'm icing ice cream and everything's collapsing but it
45:35is fine because this is going to go back to the freezer bakers you got 15 minutes left it never
45:40ends never end i'm going to get them out and just hope they're setting off i'm going to torch this
45:45Italian meringue next oh they're a little bit soft it's not had quite long enough in the oven oh that's
45:51just cracked as soon as i put it on why Ian's lips black it is black food coloring powder and lustre dust
45:59oh i need to wash myself after this these do look very rustic spades i just got to trust myself
46:05are these the sides of the bin these are the sides of the bin well it's the sort of old
46:08tin that's so clever beaten up yeah yeah it needs character right it needs character yeah it's the
46:13sort of bin the top cat would sleep in right exactly oh that's a good reference oh you need to know
46:19which bin you're creating this is chaos gosh look at that right what should i do what should i do what
46:26should i do right let's glue it up i've tried my best today it was a silly little wearer i was going to
46:31assemble it in the freezer the chocolate's not stuck it together can i request some setting spray
46:36let me just add the nose oh my god my hands are shit somehow i want to use these to support the
46:43shell and around the side over here press cross that's ones where the batch that had an accident
46:50they flew off but i'm just going to cover it with fruit life save on that bakers you got one
46:55minute left come on bakers you've got this it's gonna be down to the wire oh god i feel sick
47:03it's like a bin lid is it the cleanest no hate that it's wonky on top but maybe they won't notice
47:08that much bakers that is it your time is up is there a good angle for it look on the bright side i've
47:18never got to make a bachelor and glassy again in my life that is incredible tom it's pristine
47:26i know the meringue's not great i'm just feeling super relieved that it's done
47:30not allowed to cry on telly the baker's vacheran glacis now face the judgment of pru and paul jasmine
47:52please bring up your vacheran glacis the ice cream looks pretty well set the bacon on the
48:06shell looks good it's a shame about this crack here all right let's see if i can get in there
48:10so it's a scallop shell lined with white chocolate and with pistachio ice cream
48:14stracciatella and then strawberry ice cream on top i'm absolutely salivating
48:18the french meringue has been dried out quite nicely clever with the white chocolate
48:25i'm glad you did that i think it would have destabilized the meringue otherwise the
48:29ice creams all taste delicious and distinctly different overall i think you've done a very
48:34very good job it's very neat very jasmine well done thank you thank you
48:39i like what you've done to it because it's got a slightly ethereal look to it all being one colour
48:50there are a few cracks in the tail but it's still very beautifully done it's a baked french vanilla
48:56meringue there is stem ginger ice cream key lime and lemongrass sorbet and a vanilla shanty cream wow
49:01wow oh well done i love the ginger but i think the meringue is too toffee-ish that meringue down at
49:14the bottom is quite solid i think it's the weight has just become compressed the lime and the ginger
49:21for me they clash a little bit individually they're beautiful really nice flavors i think overall you've
49:26done a great job and i just think it's so a brave and b elegant to have done it all in white
49:31the overall look i think is amazing so this is an espresso italian meringue on the top we've got
49:41some baked layers of swiss meringue banana cake and it's cinnamon ice cream banana ice cream and then
49:46there's a layer of a caramelized banana dulce de leche with some hazelnuts in there as well there we
49:50go that's it paul yeah right
49:54beautiful very strong banana all your layers are delicious and they all work really well together i
50:05think you've done a great job producing all those flavors in that one tower of strata love the top
50:11tastes amazing especially with the coffee that is really surprising to me because i mean that's just
50:17torch meringue and it tastes absolutely delicious congratulations those flavors are amazing
50:26the way it looks is really so neat and lovely i like the colors it's very bake-off it's very pastel
50:33right so we have a mango sorbet coconut ice cream some macerated mangoes and a mango salted caramel whipped
50:42cream it's always delicious really good very light and summery i think it's beautiful it's like having
50:50a pina colada i'm just not nipple deep in a pool we can be if you like but the rang's well baked everything
50:57else i think works quite well together it's lovely very nice really delicious good job terby well done
51:03it's the second time a bin's been put towards us well it looks absolutely wonderful and it looks
51:16like quite a grubby bin that's been kicked around a lot it's been through the ringer so this is a dark
51:22chocolate ice cream with a black sesame prowling on top and an espresso sorbet and just some vanilla
51:28chantilly on top of that and there's a swiss meringue outside that is a very strong flavored
51:34chocolate ice cream it needs to be eaten with the meringue because it's not really sweet i love the
51:41design but don't like the coffee and i don't like the chocolate really it's too strong i would question
51:47flavor combination those were originally ian's flavors i'm not trying to pass the buck
51:52so i'll turn around and go ian i really didn't like it mate i'm so sorry
52:02i'm happy that you put bingate to bed thank you guys
52:12it's quite informal it's sort of put on to resemble a wedding cake yeah that's what i was
52:18going for well you know i love it i think it looks very fresh so my vacheron glacé is a vanilla
52:26lemon curd and basil ice cream layered with a strawberry eating mess ice cream oh my god that
52:32looks good if i went to a wedding and i got a serving like that i think there was more than fair
52:38the batter actually works quite nice the strawberry comes through nicely as well that is so delicious
52:50this is great
52:55your meringue is a little bit chewy needs to be baked a little bit more it works because i mean you've got
53:00chantilly cream you got cards you've got ice cream you're thinking who cares but this is the bake-off
53:06and we are looking for good meringues otherwise great flavors the meringue was chewy but we sort of
53:13know that he said it weren't baked so i was like no you know the flavors were good and paul really
53:18enjoyed it so that's a win for me i'm really pleased with how that went paul said it reminded him of
53:23sipping a pina colada and not sure if he invited me to get in a pool with him it didn't go incredibly
53:27well hope i get the copy points i've just committed to the bit maybe i've committed to the bit a bit too much
53:33i've never seen you looking so happy you were munching down that ice cream it'd be lovely having
53:46ice cream in the hot tent you two've got such a difficult job i know people don't realize how hard
53:51it is aren't they artistic this lot they really are i think tom's pulled himself up again that was
53:57really clever what he did with all the multi-layers and jasmine had another good day i mean the cracks in
54:01her show stop were almost the only thing wrong with it i thought leslie struggled a little bit
54:05the flavors were incredible the problem was the meringue was just too chewy but if i had to eat a
54:10plate full of it i would go for that one personally i would have gone for toby's i love the flavor with
54:15that mango and coconut was delicious he's had a good way yeah what about the problem was he had a stem
54:21ginger ice cream and then he had key lime as well those two were really fighting against each other a
54:26little bit i bet you didn't think he was going to be eating a bean today did you no ian from belfast
54:30on both counts interesting flavor combinations the chocolate was really punchy and the sort of
54:36espresso sorbet didn't quite work for me the sorbet absolutely let him down not his best work well it
54:42wasn't his work well no that's the point it's very clever very clever but he did do well in technical but
54:48i would say he's joined leslie in potentially going but when it comes to star baker i think it is between
54:56toby and jasmine hello bakers well done meringue week was a success i've got the great job this week of
55:10announcing the star baker and the star baker this week is toby unfortunately i've got the sad job of
55:27letting incredible baker go this week so the baker leaving the tent this week is
55:34leslie i know oh bye don't be kind do you know what i knew it was coming it's sort of like ripping
55:49the plaster off thank you so much for the experience it's been amazing i'm really sorry to see leslie go
55:55she's a remarkable woman in a way she's my ideal kind of baker she's just really having a good time
56:00that's what big off's about it's been a dream of mine to actually do this it's like a lifetime
56:05achievement i've got over halfway i've had a blast well done tobes thanks well done mate thanks very
56:11much did a good job there yeah thanks hello guess what babes star baker yeah
56:22toby winning star bacon he was sort of sniffing at it for a couple of weeks actually they had a
56:27handshake in the signature third in the technical and a very strong showstopper a well-deserved star
56:32baker how'd you feel overwhelmed i can't believe it i had a blinder this week feels great i hope i can
56:39keep it up oh gosh dessert week next week go on bye love you though so tough now because everyone's good
56:46even just saying that there's only five of us left fills my stomach with a bit of anxiety margin for
56:51error is just like getting smaller and smaller next time it's rice it's hot enough in dessert week
56:58the quarterfinals don't panic now panic see a scorched signature it's punchy an old school technical
57:06oh oh my god oven drama and a gravity defined showstopper i'm okay making that a joiner who will
57:13stand tall in the tent i think it looks absolutely magnificent i think it's amazing and who come on come
57:19out we'll have a wobble the person who is leaving us this week is
57:33so
57:35so
57:37you
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