- 6 days ago
The Great British Bake Off S00E83 'The "Great New Years Bake Off 2025-26"
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00:00This time on the Great New Year Bake Off
00:02Oh the Queen is in the kitchen
00:04Past Titans of the tent
00:06It's the last thing, you can do it
00:08Team up to tackle a trio
00:10Whoa!
00:11Sit down, you're stressing me out
00:13Of tricky challenges
00:15Don't, don't, don't move at all now, please
00:17With a celebratory savoury signature
00:19Don't make eye contact, eh? Don't make eye contact
00:21A festive technical with a twist
00:23Time to swap!
00:25Swap, okay
00:26Oh sugar
00:27And towering show-stopping biscuit bakes
00:30This is very precarious
00:31What was this one?
00:33Which team will claim the coveted New Year crown?
00:35I hope the rest of the year is last possible
00:37Yeah, I know
00:38And whose resolutions
00:39That looks so bad
00:40Are going to need a little more work
00:42Where are the balls in me mouth?
00:44It wouldn't be the first time
00:46Oh no!
00:57This is happening!
00:58I can't!
00:592026!
01:00Oh my gosh!
01:01Could there be a better way to bid farewell to 2025?
01:18Let's do this, shall we?
01:20Let's do this darling
01:21Then with eight baking besties
01:23There you go
01:24Gathering to form four delightful duos
01:27What the colour are these?
01:28These are good
01:29Very festive
01:30I'm stealing this
01:31All ready to ring in the New Year the only way they know how
01:35Happy New Year!
01:37Yeah!
01:38Exciting!
01:39Spanning two separate series, Tasha and Bryony both combined a flair for flavour
01:44But it has a beautiful malted aftertaste in the mouth and I have to
01:49Oh!
01:50Good for you!
01:51With designs that delighted the judges
01:53This is pure pro, port, venison, croquette
01:57We're both in Bristol, we're also both semi-finalists
01:59We are?
02:00What's going to happen?
02:01We're going to be winners Tasha, that's what we're going to be
02:03No more semi-finalists for us, eh?
02:06No
02:07No, well
02:08Where's the butter?
02:09It's in my cup pocket with my mammy to get the butter out
02:13Stars of series 7, Bal and Selassie, were famed for their relaxed approach to their bakes
02:19So I'm going to chill out for a minute and sit down and watch me Yorkshires rise
02:22They just have to take each day as it comes and then just bake and produce wherever it's required
02:28Over a hundred years of experience between us
02:30Yeah, exactly, so we're confident
02:33Not quietly confident, loudly confident
02:35Right, game faces on
02:37Also joining us are two of the tent's most recent graduates
02:40Can I hug you?
02:41No, bye-bye
02:43For Nelly and Andy, baking in the tent was seldom serious
02:47Willy Wonka town, innit?
02:48People can't get Willy Wonka
02:49Do they?
02:50I think it's Wonka
02:52But their talents were still firmly recognised
02:55And that Viennese is one of the best Viennese I've had for a long time
02:58No way
02:59Yeah
03:00Spectacular
03:01I think you've done a really good job, Nelly
03:03We're hoping that...
03:05We hope, yeah
03:06Start a new year with a win, with a bang
03:08And a cake stand
03:10But while all might have victory in their sights
03:12One team
03:13Ready for the fight, Rahul?
03:14Comes with impressive credentials
03:16Getting there
03:17The combined five Hollywood handshakes
03:19Giuseppe
03:20Four-star bakers
03:21Giuseppe
03:22Ah!
03:23Rahul!
03:24And two bake-off cake stands between them
03:28Well done, thank you
03:29You deserve it
03:30You did it!
03:31You did it!
03:32Congratulations
03:33Giuseppe and Rahul are the team to beat
03:36But we're here for fun
03:37We're here to have a good day
03:39I mean, if we win, it's a cherry on the cake
03:41If you pardon the pun
03:43Yeah, yeah
03:47Happy New Year, bakers
03:49And welcome back to the tent
03:50It's so good to see you all
03:52And please welcome back our interpreter, Daryl
03:55Hello, Daryl
03:56Hi, Daryl
03:57Now, pears
03:58I can't believe it
03:59This is either going to be the most adorable episode of Bake Off ever
04:03Or an absolute savage nightmare
04:06Now, for your first Bake Off festive challenge
04:10The judges would like you to make at least 12 decoratively shaped savoury pies
04:17Now, your pies should be made with a hot water crust pastry
04:21And once baked, they should be formed into a lovely festive design
04:26You have two and a half hours
04:28On your marks
04:29Get set
04:30Bake!
04:32Right, let's go
04:33OK, can I grab a bowl, Val?
04:35Yes, you can
04:36I've got these in order
04:37Two hours and less than 20 seconds to identify that Selassie was hot
04:41Selassie, my mate fancies you
04:43I keep looking to my left and I'm like, oh, I'm a friend
04:48What are you doing at my bench?
04:50Don't Poo look lovely, don't she?
04:51Yeah, Poo looks beautiful
04:52Poo looks beautiful
04:53Poo looks well as well
04:54But he always does
04:55Because he's like Judith Chalmers
04:56He's always on holiday, do you know what I mean?
04:58Today's signature challenge
04:59The bakers have to make a minimum of 12 savoury pies
05:03Made with a hot water crust pastry
05:05Poo's gonna go, yes, that's the best pastry I've had
05:07This is the governor
05:08It's about getting flavour, it's about getting texture
05:11It's about getting the pie filled to the brim
05:14You don't want any holes when we cut into that pie
05:16Do you know I've got 60 years of making pastry?
05:19Surely it's more than a life sentence, that, isn't it?
05:23What I want is just an absolutely delicious pie
05:26So obviously festive that they'll be doing it for every new year after
05:30This is a cheese dream surely
05:34Too tightened
05:36I feel the pressure though, I have to say
05:38So boys, tell us about your bak
05:40So the filling is spinach, pine nuts, olives
05:44And a chunky strip of a gorgonzola
05:47Oh wow
05:48Aiming to lay down an early marker
05:50Giuseppe and Rahul's vegetarian pies will be shaped and painted
05:54To resemble the plumage of a peacock
05:56They make quite a weird noise, don't they, peacocks?
05:58What is it like? Is it like a
06:00Probably, yeah, yeah
06:02I thought it was more like
06:04Yeah, that's true as well
06:06I think this was when they're angry
06:08And that was like, yeah
06:10This is like when they're calling mates and stuff
06:12Oh, when they're sexy times
06:14I did bet on it that Noel is going to try to make the sound of a peacock
06:18While Rahul and Giuseppe are aiming to add to their past triumphs in the tent
06:22Nelly and Andy are hoping for a shot at redemption
06:26Yeah, so I went out and pastry week
06:28But I think he wanted me out early, to be honest
06:30Didn't want to give me a handshake
06:31Big hands, you see
06:32Looks like no, I'm not doing that
06:34In an effort to prove a point with his pastry
06:38Andy's pies will be filled with the rich venison
06:40And topped with coloured mashed potato
06:42To form the fireworks in a New Year's Eve sky
06:44Out of everybody, I would say
06:46Best dress over here
06:48This is Andy Bond and Nelly Penny
06:50Oh, Nelly Penny
06:52What can I be?
06:54I'll be Jaws with the teeth
06:56No, Bond needs a beautiful, you know
06:58Getting out of the screen
06:59Excuse me
07:00Pally Perry
07:01Yes
07:02Pally Perry
07:03Yes, yes
07:04Melly Perry
07:05I'm out on the game though
07:06I'm leaving
07:08I'm going to have to do one of those big off things now
07:11Whether they're filled with a subtle spinach or a vibrant venison
07:15Beautiful bit of caramelisation on that
07:17It's crucial the team mates
07:19Look at that
07:2049
07:22Teamwork
07:23We rely on each other's strengths to produce perfect pies
07:26So I'm making the pastry
07:28Giuseppe is with the filling
07:30Then we'll do all the shapings together
07:32The recipes just feel quite balanced
07:34Like some's come from me, some's come from Tash
07:36But while most are working towards a single goal
07:38Val and Selassie
07:40I've got to get my chicken one done now
07:42Are thinking a little bit bigger
07:43Crack over
07:44So we're making two chicken pies
07:47Mine is less spicy
07:49And his is big
07:51I bring in the heat
07:52He's bringing on the heat
07:54Selassie's heat will come from a powerful combination of venduja and gochujang spiced chicken
07:59While Val's filling hers with a more mild chicken and mushroom
08:03And the pair are also aiming to satisfy the vegetarians in the room
08:06With a rich three cheese and onion
08:09How many are you making?
08:10Seventeen pieces
08:11Seventeen pies
08:12Oh, okay
08:13You've got all these pies
08:14Have you timed it to anyone making it?
08:18Well, yes we have
08:19Yes, yes
08:20We have
08:21We've timed to the clock
08:22And you managed it?
08:23Yes
08:24So anyway, we're going to leave you because you've got a lot to do
08:26You have
08:27Seventeen pies to make
08:28Good luck guys
08:29Nice to see you back
08:30Thank you very much
08:31Great to see you too
08:32Lovely to see you
08:33Thanks
08:34Good luck
08:35Val and Selassie might be making enough pies to decorate a tree
08:37But Briony and Tasha
08:39Right
08:40Are you happy with this?
08:41That looks beautiful
08:42Beautiful
08:43Fabulous
08:44Something festive for the front door
08:46We're doing pies in the shape of leaves to make a wreath
08:49And then the wreath will actually hang like a wreath on a door
08:52Tasha and Briony's pies will be packed with a Christmas stuffing
08:56Spiced pork and apple filling
08:58And encased in green and red-hot watercrust pastry
09:01To form their festive wreath
09:03And I got excited if that was a funeral wreath
09:05I mean, it could be
09:06It could be
09:07It's funeral
09:08Yeah, absolutely
09:09You do you
09:10How are you finding this?
09:11It's kind of weird but fun, right?
09:13It's really fun
09:14Seems like everyone's having a good time
09:16These guys are bringing me much joy
09:18They're on the verge of just it all blowing up
09:21Like a sort of old married couple
09:23You know his wife told me he's all yours
09:25I mean, thank you very much
09:27Now I see why
09:31Bakers, you are halfway through
09:36Andy, do we have a risk assessment for that?
09:39We did have a risk assessment, yes
09:41That looks very dangerous
09:43With pastry prepped
09:44Look at my little diddly one
09:46We definitely are
09:47Little and large
09:49And festive fillings at the ready
09:51Sock
09:52Oh, that's good
09:53Banging, isn't it?
09:54Don't need no more seasoning
09:55Savory pie production
09:56Let's make some pies
09:57Can finally commence
09:58I want to get the pastry as thin as possible
10:02And I want also to fit the mould as closely as possible
10:05So all the corners are as sharp as they can get
10:07We've got gochujang and giyad chicken in there
10:10These are spices that I use in cooking a lot
10:12Not traditionally Ghanaian but it tastes great to me
10:16I don't know what it tastes like to everyone else
10:18But while picking the right flavour is important
10:20We've got a bit of mustard going in
10:22Just like half a teaspoon sort of size
10:24Ensuring they're properly packed into the pies is crucial
10:27Making little recesses on top of the pies for the mash to sit on
10:30So they make them look really good
10:32Hold a lot of filling
10:34You have to really press these down hard
10:36And if you don't fill them well
10:38They leave that gap
10:40Squish it down
10:42Don't make eye contact
10:44Don't make eye contact
10:45Hey, don't make eye contact
10:46We're this Bond and Nelly Penny
10:48And we've got the mad scientist over there
10:50That I said
10:51Did you see the pies? I'm not watching
10:52Can you please go and just by mistake
10:54Just shuffle it down
10:55Wait, do you know what we've got here?
10:57You owe me! You owe me!
10:58Watch this, watch this, watch this
11:00Rod
11:01What? Why? Somebody's...
11:03What?
11:08We didn't do it!
11:09Oh no!
11:11Medic!
11:12Medic!
11:13Insurance!
11:14We've got you on camera
11:15Help!
11:16Don't do that!
11:19Bakers, you have one hour left
11:22You need to go in that one, mister
11:25Yeah, go in in, babe
11:26See there what? And that goes straight on
11:33That's really, that's so much better than mine
11:35That's amazing
11:36Not only do fillings and crusts have to be perfect
11:39There we go, lovely
11:41The bakers have to make sure they allow enough time for festive decoration
11:46They have to bake for 30 minutes at least
11:49Before we actually start the decoration
11:51So we are pretty tight on timing
11:53What am I doing? What am I doing? What do you think?
11:56Oh, a timer, yes
11:57Yes
11:59But with three flavours to juggle
12:01Oh, there's one without a lid
12:03Val and Selassie still haven't hit the heat
12:06Okay Val, we need to start baking ASAP
12:08Yep
12:09We'll be cutting it really fine
12:11Yes
12:13Let's see
12:14If I had washed round, will you put the lids on?
12:17Yep
12:18Val, Selassie, Happy New Year
12:19Happy New Year
12:20Happy New Year
12:21How are you?
12:22So, New Year's
12:23New Year
12:24New Year, New Year Selassie
12:25I don't really do, I don't really do resolutions
12:27No
12:28I just carry on as...
12:29Me too
12:30Me too, because I don't stick to them
12:31You stick to resolutions
12:33I don't make them
12:34No
12:35I'm 76
12:36I'm old enough now to think every year's a bonus
12:45Festive bakers, you have half an hour left
12:50Now we just need to bake
12:52Val, Selassie, how long does yours need to take?
12:55Half an hour
12:56Half an hour?
12:57You've got half an hour there
12:58Not half an hour
12:59We can do it
13:00We can find out
13:0130 minutes to go
13:02While Val and Selassie have finally found their way to the oven
13:05Some of the other bakers
13:06Whoa
13:07Are already coming out
13:09That's the berries
13:11Ooh
13:12At this point they may leak
13:13But the thing is you won't see the chops anyway
13:15We're going to put a mess on them
13:17I should stop doing that
13:19Ah
13:20Hot
13:21Briany
13:22Yes
13:23Oh, that's fine
13:24Yeah
13:25Let's spray some glitter on it
13:26Let's spray it
13:27Yeah, yeah, yeah
13:28But they look perfection to me
13:29Thank you, yeah, we'll see
13:30Look at that
13:31Balls
13:32Yeah
13:33While Val and Selassie
13:34Wait and watch
13:36Have you turned the ovens up?
13:38I think we should turn it up
13:40The rest of the bakers are thinking about festive pastry decorations
13:45In, in, in
13:46In
13:47We need another timer
13:48I don't know what I'm doing
13:49What I have in my hand
13:52Is what's going to be a rocket
13:54So we're going to fill it
13:55And then we're going to pipe the colourful potato mushroom top
13:59So it's going to look like a little rocket
14:01I'm making all the peacocks
14:04Feather decorations
14:05When it comes to decoration
14:06I'll hold you
14:07You're the master
14:08Here we go
14:09Pretty boat
14:11Stop
14:12This is a banger
14:14The peacock
14:16The peacock might have to stay
14:17A little longer
14:23What about those?
14:24Leave them
14:25Leave them?
14:26No, no need to panic
14:27At the moment
14:28But we're good
14:29Yeah
14:30I'm going to assemble
14:32Rue and Paul Hollywood
14:33Paul's bottom
14:34Is a little bit licking
14:36He's got a licky bottom
14:38He had too much chilli jam
14:40I'm just going to add some detail
14:42Whilst they cool down
14:43This is what team wear those like
14:45Oh yeah
14:46Look at you two
14:47Check it out
14:48The competition
14:49No, no
14:50You think that's too boldy?
14:51No, I love it
14:52I love it
14:53It's beautiful
14:54Looking good
14:56Mash on the back
14:57Yeah
14:58Look at that
14:59Oh my god
15:00That looks so good
15:01We start arranging it
15:02They don't want to spend
15:03Too much time on the design
15:04So we focused on
15:05The flavour
15:06The pastry
15:07Delivering
15:08Rockets on
15:09Looking really good
15:10Bakers
15:11You have five minutes left
15:13Oh Christ
15:14Now what's
15:15Thingy?
15:18It looks beautiful
15:19Thank you
15:20Shall we paint it?
15:21Paint it
15:22Tuck it in there
15:23Where?
15:24I need to four now
15:26Okay
15:27Wait
15:28Wait
15:29Wait
15:30Wait
15:31Okay
15:32Bakers
15:33Your time
15:34Is
15:35Up
15:36Yay
15:37Yes
15:39I need to sit down and a cup of tea
15:42Whoa
15:43Well you are a pastry queen isn't it?
15:45Gentle steps
15:46Yeah
15:47Yeah
15:48Got it
15:49Show off
15:50Oh come off
15:51Look at your peacock
15:52Oh my god
15:53Look at this
15:54Is it art?
15:55Is it art?
16:05The New Year's Bakers' festive pies now face the judgement of Paul and Prue
16:10Hello
16:11Hi
16:12Hello
16:13This is beautiful I don't want to spoil it now
16:19Oh I will
16:21We know
16:22Of course
16:23Of course we will
16:24Nice filling
16:25Sausage meat, bacon, cranberry, stuffing in a pie
16:29I love the flavour
16:31I think the spiciness that comes from the meat and the fruit in there lifts it
16:35Have you got it all on your mouth?
16:36Oh no you've got green in your mouth
16:37You've got green
16:38It's like a scene out of Wicked
16:40I think you've done a great job I think it tastes good it's very simple but it's highly effective
16:48Ticks all the boxes thank you very much
16:50Thanks very much
16:51Thank you
16:52I think the display looks amazing it's very impressive I love the bake and I actually love the neatness of these pies
17:04The pastry looks absolutely lovely it doesn't look too thick and it's beautiful colour
17:09Thank you
17:10That filling looks great
17:13The flavour is delicious I think the venison is slightly overcooked
17:16Really?
17:17Having said that the gravy that you got in it with the sauce is delicious all together with the pastry
17:22I don't think the venison is overcooked it's certainly well cooked but it's not
17:26I don't think it's too much
17:27Well done guys
17:28I think it's really lovely
17:29Thanks very much
17:30We call this
17:31We call this
17:32I think it looks beautiful
17:41The filling is garbanzola with olives
17:44Spinach
17:45Spinach is the main one
17:46Spinach
17:47Spinach is the main one
17:48Right okay
17:49Wow that's super thin
17:50Wow
17:51I really like it
17:56I don't think it looks fantastic but I think that's because spinach never does if it's just out of the pan
18:04Personally I think it's a triumph
18:06The olives bring that meatiness to it anyway blended with the spinach
18:10Thank you
18:11Happy with that thank you
18:12Thank you
18:13Thank you
18:14Thank you guys
18:15Cheers
18:16Okay yeah
18:17That's good
18:18Yeah
18:19Love that design
18:26Love that design
18:27It's very pretty
18:28Well let's have a look at the
18:30Vegetarian
18:32Nice punchy cheese
18:37It's lovely
18:39I want to try the chicken and mushroom
18:42Yeah you've got an issue with this one with the filling
18:45Because you've lost it
18:46You've got a big pocket there where there's nothing
18:48Yeah
18:49Mmm
18:50That's delicious
18:52Just needed more filling in there
18:55Good
18:56Oh that's a good filling
18:58Look at that
18:59Look at that
19:00That's packed out isn't it
19:04Absolutely delicious
19:05Wow
19:06Mmm
19:07Just the right level of spice
19:09Pastry's perfect
19:10Pastry's nice and crispy
19:12I think your flavours in all three are excellent
19:15Just the filling
19:17And I'll look at you for this Val
19:19The filling on this needed more
19:21But I did like yours Celeste
19:22Well done
19:23Well done
19:24So I'll give you that
19:25Yes
19:26Yay
19:27Well done guys
19:29Yeah
19:31It went very well
19:33We delivered on flavour
19:34We delivered on good quality pastry
19:36And you got a handshake
19:38It looked good
19:39Oh yeah I did
19:40Did I
19:41I went so well
19:43And I think it's a fair comment
19:45It was kind of a simple-ish design
19:47But it worked
19:48Simple things were effective
19:49But it looked good
19:50Simple but effective
19:51Maybe that should be our team name
19:52Yes
19:53Yeah so the technical's next
19:54And there's no pressure
19:55Because we're useless at the technical
19:57So like
19:58There's no pressure is there
19:59There's no pressure
20:00I'm dreading it's going to be a challenge with gelatin leaves in it
20:03That we need to set on time
20:05Like a
20:07Layered
20:08Cake
20:09Cake
20:10Oh come on
20:11The bakers were able to practice their savoury pies
20:18But for the next New Year's challenge
20:20They have no idea what lays beneath the gingham cloth
20:23Hello bakers
20:24Welcome back to the tent
20:25It's time for your technical challenge
20:27And today your technical challenge has been set for you
20:30By old father time himself
20:32Mr Paul Hollywood
20:33So Paul have you got any words of advice for our lovely bakers
20:37It's all about the settings
20:39Get the settings right and you'll be fine
20:41If you don't
20:42You're in trouble
20:43As ever the technical challenge will be judged blind
20:46So we're going to have to ask this delicious pair to leave the tent
20:49Bye guys
20:51Now for your technical challenge today
20:54Paul would like you to make six New Year's themed chocolate and hazelnut entremets
21:01Now your entremets should consist of a hazelnut jaconde
21:07And be topped with a white chocolate bavoie
21:10And a chocolate and hazelnut praline mousse
21:14The whole thing should be encased in a chocolate mirror glaze
21:18And finished off with a white chocolate clock face
21:21You have two hours and 45 minutes
21:24But there's a little catch
21:26Now the judges
21:28Have decided that you've been baking so well together
21:32For this challenge
21:34You'll be baking one at a time
21:36And every 15 minutes you will change over
21:40That's right folks
21:42Get ready to relay
21:44Half of you
21:45On your marks
21:46Half of you get set
21:47Half of you
21:48Bake
21:49Every 15 minutes we have to swap
21:52This is going to be a disaster
21:54Come on
21:55You've got this
21:56Sass is going first
21:57Because I take longer to read
21:59So I've got to read ahead
22:00To know what I'm going to be doing
22:01I can't touch that
22:03This is really hard
22:05When I know what I'm doing
22:07I don't even know what I mean what I'm doing
22:09Basically it's a custard
22:10Ish
22:11Ish
22:12A sponge
22:13Ish
22:14And a mousse
22:15Ish
22:16Do you know what I mean?
22:17Like let's all stop being a bit fancy
22:18This is quite an elegant entremet
22:19So this has got a bavoire
22:20It's got a mousse
22:21It's got a sponge in there
22:23It's got tempered chocolate
22:24And it's obviously got a mirror glaze
22:25That is complicated
22:26Where are the danger points in this?
22:29Taking on this challenge is a danger
22:31I think ultimately texture
22:34There's hazelnut praline in almost every element in this entremet
22:38Including the mousse as well
22:39So you don't want that grittiness coming from that
22:41You'll get the flavour but not the texture
22:44Right Prue
22:45Do you want to try one of these beautiful entremets?
22:49Look at that
22:53Isn't that perfect?
22:54You have that gorgeous layer of jacon sponge
22:56You have the bavoire, the mousse, the mirror glaze and that tempered chocolate sitting on the top
23:02Oh, lovely
23:03Paul, that is complicated enough
23:06And you're making the bakers do it as a kind of relay
23:10We could actually be walking in with all the teams breaking down
23:13The relationship is totally destroyed and there'll be entremets all over the floor
23:17They're such a nice bunch of guys, it won't happen
23:20We'll see
23:25Number one says make a white chocolate bavoire
23:27Heat up the milk, whip the egg yolks and custard sugar, mix it all up
23:30Yeah
23:31So what I'm doing here is a creme anglaise
23:34Which is the base of the bavoire really
23:36And then we'll melt the white chocolate in
23:39When that's done
23:43I can't help you, I'm sorry
23:44No, that's fine
23:45This must be so frustrating for you Rahul
23:48I'm feeling like
23:49That's 15 minutes, it's time to swap
23:53Swap
23:54Okay, switch, switch
23:55You're getting almost there, it's a 70-something
23:57Okay, I'll do that then
23:58I'm happy, switch
23:59Oh, okay, wait
24:00Oh sugar
24:01So do eat...
24:02Talk to me darling
24:03How much?
24:04Oh, okay, oh yeah, sorry
24:05So carry on, carry on
24:07You need a bigger bowl though
24:08Yeah I do
24:09You're gonna need a bigger bowl
24:11Round there
24:12Yeah
24:13It never comes back
24:14Yeah, you can take over
24:15I've never baked before
24:16It'll be...
24:17Like Val's never left
24:20I'm joking, isn't she?
24:21She's got the wisdom
24:22Oh, we mustn't forget the hazelnut liqueur
24:24Dribble dribble
24:25They scan in the freezer, wallop on the phone
24:27Bye bye
24:28Bye bye
24:29Bye bye darling
24:31Bakers, that's another 15 minutes, you have to switch again
24:35Number two
24:36Hopefully it says make the giaconde
24:39Which we love
24:41What's this corgette?
24:42Giaconde
24:43It's a biscuit sponge
24:44He'd be very good at it because he's Italian
24:46It's very common in Italian baking
24:48That's why I've...
24:49I know the method quite well
24:51And this is one that doesn't use any...
24:54It's a sponge that doesn't use any chemical leavening agent
24:58So you need to whip it
25:00Perfect
25:01And we want peaks
25:02Because it's going to give all the air to that
25:05Sorry
25:06Seppi's moving in another time frame
25:08It's about five tonnes faster than that
25:13Right, the oven's on 210
25:15Alright Seppi
25:17Right
25:18Right Kevin
25:19Timer
25:20I would say check it in ten minutes
25:22Yeah
25:23Because it's small and thin
25:24Bakers, that is 15 minutes
25:26Switch it up
25:27Alright babs
25:32Guys, you've got to switch clothes as well apparently
25:35Rahul, you've got to wear Giuseppe's pants
25:37You've got to switch clothes
25:38That wouldn't fit me
25:40Nelly, I want to see you in Andy's trousers
25:42She's always wearing my trousers
25:44Right, okay
25:46While sponges bake
25:48Right, what am I doing?
25:49Attention turns to mousse
25:51So I'm going to the chocolate ganache
25:53And that's what's going to become the chocolate praline mousse
25:57So basically heat up 200ml of double cream
26:00And then pour it over the dark chocolate
26:02But hazelnut praline mousse needs a hazelnut praline
26:0650g of blanched hazelnuts toasted
26:09So yes, we need to make a caramel as well
26:11Okay
26:12Yep, yep, it's getting there
26:13Nice, perfect
26:14Put the nuts in
26:15Mix it in
26:16Mix it in
26:17And while it's important the bakers ensure
26:18Hazelnut is the hero in this mousse
26:20It's crucial the texture remains silky smooth
26:23Do we want it a paste?
26:24Yeah, we want it like super smooth I think
26:26This mousse should not be grainy
26:28And hazelnut will make it grainy
26:30If you don't grind it properly
26:32Don't want to go too mad
26:33Because it'll release all the oil
26:35From that, so that'll do
26:37I don't know, I feel like I should have wasted it slightly longer
26:39Maybe, do you think?
26:40No
26:41Are you sure?
26:42Yes
26:43100%
26:44Oh, it's fine
26:45Come on, it's perfect
26:46It's good, Nils
26:48It's good
26:49Oh, that smells so good
26:50I don't know what's next step
26:51Next step is something again
26:52We've got to assemble
26:53Oh, bloody hell
26:56Bakers, you are halfway through
26:59With sponges baked
27:01Done
27:02And bavoirs and mousses waiting in the wings
27:04This looks good
27:05Construction can finally commence
27:07To assemble
27:08Place a disc of jaconde
27:10In the base of each mould
27:12Come on, Nils
27:13You've got this
27:14Look at that
27:15It's perfect
27:16Delicate, darling
27:17Delicate
27:18Sit down
27:19You'll stress me out
27:20So center
27:21In the middle
27:22Middle, middle, middle
27:23The baba rios is in
27:24And now I'm gonna pipe the chocolate mousse
27:27I think there's gonna be enough to go to the top
27:29I'm not covering too much, yeah?
27:31Because otherwise it's gonna be too much
27:33Oh, the queen is in the kitchen
27:35We got this, my love
27:36You know what?
27:37We are professional
27:38How's it going?
27:39It's like sports day, isn't it?
27:40Bit of relay
27:41It's crying, yeah
27:42I can't do sports this because I can run
27:44I don't like running
27:45Do you know what I mean?
27:46I hate running
27:47But everything is hurting
27:48Because when you run, what's happened?
27:49Oh, blimey
27:51Can you concentrate on what you're doing here?
27:53Bloody hell
27:54Yeah, concentrate on what you're doing
27:55What's the matter with you?
27:56Oh no
27:57Imagine if you had done the whole series with each other
27:59Oh my god, no
28:01That relationship would be nice
28:02We would've been out the first week
28:07Bakers, you've got 30 minutes left
28:09Right, okay, in
28:11Make the tempered white chocolate decorations
28:14Using the clock faces provided
28:16Nils, is that a sticker?
28:17I think what we do is we temper the chocolate
28:19And then we pour it over here
28:20And then cut it
28:21Here we go, tempered chocolate
28:22And I would say spread the chocolate thinly
28:24You can see the clock
28:25It won't to cut, will it?
28:27I don't know why we just didn't spread it all over
28:29Yeah, but you don't want it too thick, Nils
28:32Wow, that goes in the fridge
28:36Rahul, for me the only bit that concerns me a little
28:39Is the mirror glaze
28:41How do we make a mirror glaze?
28:42Make a chocolate mirror glaze
28:43Great, so you make a chocolate mirror glaze
28:45Easy
28:46Cream
28:47Water
28:48Sugar
28:49Cocoa powder
28:50Gelatin
28:51Everything goes in the pan
28:52It's fine, it's fine
28:53Take care
28:54It's going to be blitzed anyway, isn't it?
28:55Squeeze your gelatin
28:56Yeah, yeah
28:57Squeeze all the water and put it here now
28:58It's good
28:59It's very shiny
29:00So, you know, that's good
29:01Be good
29:02Be good to us
29:03Lisa, get a nice gloss on it
29:04Hurry up, chop chop
29:05All right, darling
29:06All right, I'm going
29:07I'm going
29:08How much do we have in total time?
29:10Bakers, you have five minutes left
29:12How the heck are I going to get them out?
29:14Or like that?
29:15They're a little bit bumpy, but it is what it is
29:18Peel it
29:19There it is
29:20There it is
29:21There it is
29:22Yeah
29:23I hate this part
29:27Okay, do one coat first
29:28Oh no, you have to keep going
29:30Exactly
29:31Otherwise it sets
29:32Gently, gently, gently
29:33Gently
29:34I need to warm the mirror glaze
29:36It's set too much
29:38It's too thick
29:40Don't worry, babe
29:41That's beautiful, babe
29:42Don't worry, babe
29:43Right, just keep going
29:44Keep going, you're doing great
29:45They can certainly get some more from the top
29:48You can smooth it with boiling hot water, yeah?
29:50Yeah, I will try
29:51Selassie, you can do it
29:52You can do it
29:53Okay, at least these have worked
29:55You are brilliant
29:56Take your time
29:58Decorate the base with small edible golden balls
30:00Oh my god
30:02Look at this, it's a professional job
30:05Selassie, Selassie
30:07Bakers, your time is up
30:10Please bring your entremets up to the table
30:13And place them behind your photographs
30:16Which is the best side?
30:17Look at this one
30:20The patisserie king is presenting it
30:23Look at that
30:27Can we please welcome back our lovely judges?
30:32Prue and Paula are expecting six immaculate entremets
30:35Laid with a light hazelnut jaconde
30:38White chocolate babois
30:39And a silky smooth hazelnut chocolate mousse
30:42All coated in a shimmering mirror glaze
30:44And topped with a white chocolate disc
30:46Right
30:47Okay
30:48And as always
30:49They don't know whose bake is whose
30:52Let's start with this
30:53The balls are everywhere
30:54You only wanted a little bit round the outside
30:56Let's have a look
30:58Rather rubbery mirror glaze isn't it?
31:02Yeah it is
31:03Wow okay
31:04You have all the elements there
31:09It's gritty in the mousse and the praline
31:12The mirror glaze is a bit thick as well
31:13Not the best
31:14The texture is a bit gluey
31:15The texture is a bit gluey
31:16Okay
31:17Moving on
31:18I like the height on this
31:19The mirror glaze was a bit cold when it went on
31:21Wouldn't coat properly
31:23Okay
31:24That looks good
31:28Mousse is all right
31:29Mousse is delicious
31:30The jaconda is nice and light
31:32But it was not bad as well
31:34Overall it's not bad
31:35They've just got a problem with the mirror glaze
31:37Okay moving on
31:38Too many balls
31:39Yeah there's far too many
31:41Like they've got oops
31:42And then just drop the whole pile of it down there
31:45What have you got in there?
31:48A load of balls in my mouth
31:51It wouldn't be the first time
31:58Let me try the mousse
32:02Mousse is a little bit grainy
32:05Good flavour though
32:06Okay
32:07Moving on to the final one
32:08This looks quite neat actually
32:10I think the mirror glaze looks very good
32:13Looks nice in there
32:14Smooth
32:15Very strong chocolate isn't it?
32:17Hmm
32:18Very good
32:19On the praline as well
32:21Sponge is all right
32:23I think it's all very good
32:25The mousse and the bavoie are perfect
32:27Yeah so this will be an interesting judging actually
32:30The judges will now rank the baker's entremets from worst to first
32:34Right in fourth place we have this one
32:37Nelly and Andy
32:38Something went wrong with the mousse
32:40Not your best effort
32:41Sorry
32:42Thank you
32:43Perfect
32:44Third spot we have this one
32:45Tash
32:46Bridie
32:47The balls were all over the place
32:48Your depiction of that was actually quite accurate
32:50Okay
32:51You see it all fell
32:52Yeah
32:53Okay
32:54In second place is this one
32:57Who's that?
32:58Raoul and Giuseppe
32:59This is pretty good
33:00This is pretty good
33:01It's got the height
33:02Very good flavour
33:03Bit of the mirror glaze
33:04Went on too cold
33:05And so it's too rubbery
33:06Which makes
33:07First place
33:08Val Selassie
33:10Yeah lovely
33:11Yeah lovely
33:12Well done
33:13We came first
33:16You know why
33:17Ah yes
33:19She's got her lucky elephant
33:22We are second
33:24I mean I think it's we've got something to celebrate don't we
33:27So positive
33:28We didn't come last
33:29That was always my goal
33:33Is not to come last on the technical
33:35Surprise coming forth though
33:37Because I think that was quite tight
33:38But yeah
33:39We always know
33:40Technicals are technicals
33:41It's all down to the showstopper
33:42Just one challenge remains before the judges decide which pair can claim the coveted New Year crown
33:56Happy New Year everyone
33:58Happy New Year guys
33:59Or should we say besties
34:01We are besties
34:02We are besties
34:03I've really enjoyed seeing pairs together
34:06It's been such fun
34:07Andy and Nelly have done okay
34:10I feel like they're here for just a jolly
34:12Well I think it's that
34:13They're two naughty kids together
34:14So it's never going to work
34:15You say that
34:16I think
34:17I think
34:18Bryony and Tasha like that as well
34:19Yeah
34:20They're like naughty
34:21Would you say everyone's even Stevens
34:23Or is there someone definitely ahead
34:25For me anyway
34:26I think Selassie and Val have got the nose in front
34:28I think so
34:29I did like their signature bakes
34:30I love the three flavours
34:31And they won the technical
34:32So already Rahul and Giuseppe would have been on the back
34:35I agree
34:36And I think this is going to wind up Giuseppe and Rahul today
34:38Yes
34:39Because I think they're really going to go out with all guns blazing
34:41To try and beat Selassie and Val
34:42Who are at the moment the ones to beat
34:44I think all in all
34:45All our bakers are pretty strong
34:47And could turn the tables today I think
34:49Can I ask you what have you got for your New Year's resolutions
34:53I'm going to start dyeing my hair black for me
34:55Because this is natural
34:57What do you mean you dye your hair?
34:59This is natural
35:00No
35:01Welcome back to the tent baking pairs
35:11You have made it to the showstopper challenge
35:14Now for your showstopper challenge
35:16The judges would like you to make a scene from your favourite Christmas movie
35:22Out of biscuits
35:23Okay so you have four hours
35:25On your marks
35:26On your marks
35:27Get set
35:28Bake
35:30Happy New Year to you old
35:32Happy New Year
35:33So much to do
35:34Four hours was never going to be enough
35:36We were wildly over time when we practiced this
35:39Is it enough time, four hours?
35:41No
35:42What would you do at home if you were doing this?
35:44Like six
35:4524 hours
35:4624
35:47Our New Year's showstopper challenge
35:49Is to make a biscuit scene
35:52Which represents their favourite Christmas film
35:55We were going to make Home Alone?
35:56Yes
35:57But then we didn't want to do the house
35:59Yeah the house is quite hard
36:00I don't want to see just one gingerbread scene
36:03I want to see other things in there
36:04Brandy snaps, tuiles, macarons
36:06And I think the decoration is going to be
36:08I mean properly important in this
36:11We're going to be making the best out of Rahul's main talent
36:14Which is biscuit decoration
36:16So I've got the best possible partner I could ask for
36:20Oh please don't say that
36:21You are going to regret it later
36:22The thing with all of these sculptural challenges
36:26It's a trade-off between stability and texture
36:29This is a really difficult challenge
36:31I hope the rest of the year is less fun than this
36:33Yeah I know
36:35This is the festive time of year
36:37And I want to see something extremely special
36:41Good morning
36:42Good morning
36:43Right
36:44Tell us all about your Christmas film biscuit scene
36:47What are you doing?
36:48You're doing Mary Poppins
36:49It's not exactly a Christmas movie
36:51But it's a tradition
36:52Everybody watches it
36:53Exactly
36:54Exactly
36:55And in my head it's been connected to the festive season anyway
36:58Okay
36:59Rahul and Giuseppe will make their Mary Poppins
37:01From a citrus and cardamom sugar biscuit
37:03She would descend through a charcoal gingerbread skyline
37:06To a classic gingerbread rendering of Cherry Tree Lane
37:09So you've got charcoal biscuit
37:12You've got some buttercream
37:13You're doing a
37:14We've got some normal gingerbread as well
37:15You've got normal gingerbread
37:16Yeah
37:17You're doing a shortbread
37:18Are you adding anything else other than biscuit?
37:20Just buttercream and royal icing
37:23And a spoonful of sugar to make the medicine go down
37:25And a spoonful of sugar somewhere just to please Alison
37:27Yeah
37:28Are we going to need some sugar to make this go down?
37:31There isn't plenty of sugar in this don't worry
37:34Alright well good luck guys
37:35Good luck guys
37:36Thank you
37:37Good luck Giuseppe
37:38Bye
37:39Giuseppe and Rahul might be hoping the quaint cobbled streets
37:41And chimney stacks of Edwardian London are enough to impress
37:46Four teaspoons
37:48But Val and Selassie are heading to the heart of Manhattan
37:53Our biscuit Christmas scene is one of our favourites surprisingly
37:57Elf the movie
37:58Elf?
37:59Yeah
38:00So we're making the Empire State Building
38:01The Empire, wow
38:02Okay
38:03How are you going to do this?
38:04So
38:05We have
38:06Oh wow
38:07An antremet base
38:08So that's the main building
38:10And then we'll have a 57cm high building
38:13Is that a mousse cake down at the bottom?
38:15Yes
38:16You couldn't have put a lighter cake to carry the weight of the Empire State Building
38:19Ah
38:20Hoping to build on yesterday's successes
38:22Val and Selassie's towering gingerbread Empire State
38:25Will be accompanied by a chocolate and pear antremet
38:28Gingerbread Alf
38:29And a sleigh packed with orange and ginger truffles
38:32You had a really good signature right?
38:34And you had a
38:35You won the technical
38:36Yeah
38:37You're in pole position you guys
38:38Oh
38:39Are you enjoying doing as pairs?
38:40Or would you rather be lone wolves?
38:42No it's good
38:43It's pairs
38:44It's good
38:45It's great
38:46It really is
38:47But no we don't want to introduce anyone else into the gang right?
38:49No no no
38:50Three would be chaos wouldn't it?
38:51Yeah
38:54For the team's festive film biscuit builds to succeed
38:57They'll need to choose the right dough for the job
39:00What you want is a structurally strong biscuit
39:03That's gonna taste great
39:04And a double dunker
39:05Gingerbread is literally perfect
39:07It tastes lovely
39:08But it's quite sturdy
39:09Because you want it to hold up
39:11So that means producing gingerbread on an industrial scale
39:14I don't think there is a domestic mixer large enough for all this
39:18And while Val and Selassie are hoping to claim the title of tent's tallest bake
39:22Don't you think we're being very ambitious?
39:24Bryony and Tasha reckon they've got one record
39:26Look at all this
39:27This is going to be absolutely huge
39:29Yeah
39:30Already in the bag
39:31I think actually that we've asked for the most amount of flour ever asked for on Bake Off
39:36I'm impressed
39:37It's a lot
39:38And what is the scene?
39:39We are doing a scene inspired by the Grinch
39:42So we're doing the town with the mountain behind
39:45An ice rink with skaters that will move
39:48And the little people or the
39:50The little people will be little gingerbread people
39:52They may or may not look like you two depending on how much time we have
39:55Nestled in the shadow of Tasha's almond and orange biscotti mountain
40:00The colourful houses of Bryony's gingerbread Whoville
40:03Will be complete with ice and malt ice rink and gingerbread skaters
40:07You're doing the Grinch right?
40:08We are doing the Grinch
40:09And by the Grinch you mean Paul Hollywood?
40:11Yeah obviously
40:12I can't remember what it looks like
40:13It's green
40:14Hairy and green
40:15Like hairy and green like long fingers and a big belly and long legs
40:18Blue eyes
40:19Blue eyes
40:20Stonewashed jeans
40:23He is the Grinch isn't he?
40:24Yeah he is yeah
40:26If the teams are to successfully build scenes that can support their own weight
40:30So I'm cutting part of the background
40:32This is supposed to be representing the rooftops of London
40:36Then every one of their precision engineered biscuits must be baked to perfection
40:41Do you think that feels alright?
40:42Do you think it needs a bit longer?
40:43Longer
40:44Longer
40:45Longer yeah
40:46But while most will be constructing static scenes from an array of flat pat pieces
40:50Andy and Nelly are going interactive
40:52We are making the Polar Express
40:54But not only that the train will be remote controlled
40:58Andy's remote controlled gingerbread and brandy snap Polar Express
41:02Will sit alongside a towering pecan biscuit Christmas tree
41:06In a meringue field filled with macaron snowmen and raspberry shortbread lollipops
41:10So hopefully it's going to be we want to make it fun
41:13It's not going to be perfect but who is perfect?
41:15Well it will be perfect
41:16You've come up with some amazing things in the tent before
41:18You're both very good at baking
41:20You're doing a lot of different things
41:21You know the brandy snap the ginger
41:23You're doing shortbread
41:24You're doing macarons
41:25So yeah I'm looking forward to this
41:27Good luck
41:28Good luck yeah
41:29God help you as well when you're going to ride it
41:31While it's important the teams bake enough gingerbread jigsaw pieces to construct their festive film scenes
41:40I'm making a sleigh, elf and the base box to stand everything on
41:49Big responsibility
41:50It's crucial they don't sacrifice quality
41:53Out in
41:54In out
41:55Don't stop never stop
41:56Always make the gingerbread
41:57In pursuit of quantity
41:59Yeah I'm going to I'm making the biggest piece the pebble street right now
42:03In an ideal world we would want to chill this because if you don't chill it
42:07It might not hold its shape well when baking
42:10The reality is that I don't think we're going to have the time to do this
42:13And while gingerbread is a robust biscuit
42:16Overworked it can lose its signature snap
42:19This one went really dry babe
42:21But while Andy's attention is entirely on the gingerbread for their train
42:25Nelly's sorting out the scenery
42:27So I'm doing three things
42:29I'm doing the shortbread biscuit with a pecan nuts
42:32For the Christmas tree
42:34And I'm doing macarons snowman
42:36And I'm doing lollipoles from shortbread biscuit and a raspberry jam
42:40So Andy's doing the train
42:42That's his job
42:43And my job is to do the surrounding
42:48New Year's bakers you are halfway through
42:51We've got time in this place
42:53I know
42:54With time now the team's biggest hurdle
42:56The race is on to bake the last few biscuits before construction can commence
43:01So right now I'm making the face of the mountain
43:03Which is going to be chocolate orange and almond biscotti
43:06I'm making my mousse
43:08We also have a chocolate chocolate sponge
43:10We have hazeln and ganache
43:14We have chocolate mousse
43:17We also have pear compote
43:20The trouble with macarons
43:22You need to have time and patience
43:24Do I have a time?
43:26Do I have a patience?
43:28Brandy's not yet
43:30This is bloody
43:31These are the fiddly bits aren't they?
43:34Oh no I've knocked his foot off
43:36Oh no!
43:38This is the brandy snap
43:41This is going to be that shape at the front of the train
43:44Be careful Andy
43:46Look
43:47Thanks
43:48Oh no
43:49Sorry gorgeous
43:50Just go away because you're going to hurt me
43:52No no no no no
43:53Just put it down
43:54Put it down
43:55Oh no
43:57Oh no
43:58It's okay
43:59Don't panic
44:00It's alright
44:01If you don't want to have it it's okay
44:02No it is panic
44:04Bakers you have one hour left
44:10Are you kidding me?
44:12Where does time go in here?
44:14I don't know what you're doing
44:15Yeah it's alright
44:16Cut
44:17While Andy strives to salvage the Polar Express's brandy snap boiler
44:22I can get this train back on track
44:24Because me and Ellie we will do this we will do our very best
44:28For everyone else
44:29Everything is baked and out of the oven
44:31It's time to transform biscuits
44:33Are you going to do the houses?
44:34Yes because I can
44:35Okay okay then I'm going to start decorating
44:37Yes I think that's a very good idea
44:38Into festive movie magic
44:40I have a lot of pieces
44:42I think it counts but I think it's a lot
44:44What is this?
44:46What is it?
44:47This is the train
44:48This is the cho cho train
44:49Oh this is the train
44:50So this is the trunk of the carriage
44:51Yeah
44:52These are the carriages and they're the front
44:53Roof, sides
44:54This looks great
44:55It's alright smells
44:56And it's really going to move
44:57Yes it's going to
44:58I hope so
44:59Okay we're getting colourful now
45:00This is good
45:01This is good
45:02This is my favourite bit
45:03I think this is the bit where you kind of
45:04See it all come together
45:05And it feels good
45:06Look at that
45:07I mean it could be a surgeon
45:09Really good bro
45:11I'll never love this you know
45:13Ain't it?
45:14Do you like shimmer?
45:16I love a bit of shimmer babes
45:18And then do you like a bit of hat?
45:20So hold on a minute
45:21Are you actually making me part of this bake?
45:23Yeah why not?
45:24Why not?
45:25Oh it's on puppies
45:26Hats and puppies
45:27Bakers you have 30 minutes left
45:31Right
45:32I've just remembered about the biscotti mountain
45:34I need to get on that
45:35Is the ice mark melting?
45:36Yeah it's melting
45:37Yeah it's melting
45:38Yeah
45:39Just stick it
45:40Just stick it
45:41The top is actually the hardest bit
45:46Because you want to get that point
45:47Which
45:51My hands are really shaky today
45:53Don't let your nerves get the better of you
45:55Oh
45:56Yeah I know
45:57Well I'm doing now
45:58The lollipop so
46:00This is a shortbread
46:01With
46:02Raspberry jam
46:04They're sturdy
46:05They're solid
46:06The good thing is
46:07Because it's a winter scene
46:08We can cover a lot up with fondant
46:09Oh don't do that for me
46:11Oh that looks fantastic babe
46:14Well done
46:15Aye that looks so bad
46:17Which bit belongs to his house?
46:19What was this one?
46:21This is very precarious
46:23Careful, careful, careful
46:25Careful, careful
46:26I am
46:27I'm bent double
46:28Because I don't know why
46:29Like I could stand and do this
46:30But this feels too relaxed
46:32So I've got to
46:33You've really got to go down
46:34And I have to be stressed
46:35The Polo Express had a massive tube along it
46:37Didn't it?
46:38I got Christmas tree
46:39And the snowman's look good
46:40That was my thing, okay?
46:42So the rest is on handy now
46:45Oh meals
46:46Oh
46:47Oh
46:48Oh
46:49The clock
46:50We need the clouds then
46:51Clouds I will pipe with one and some white buttercream
46:54Is there any white buttercream left?
46:55Oh what about if he's like bent in like that?
46:57No, because that's textured
46:59That's fine, I think that's fine
47:00That's quite funny
47:01This is really hard
47:02Five minutes left, bakers
47:04This is a joke, Nils
47:06What's happened to us?
47:08Don't move at all
47:10No, please
47:11Get the marshmallow
47:13I'm getting the little decorations on
47:15Like the tree, the sledge
47:16Yeah, yeah, yeah, exactly
47:17Yeah
47:18Oh no, that's broke, Nils
47:22What did you do?
47:23This fell
47:24Candy canes
47:25If we have like two minutes
47:26We might have two minutes
47:27Bakers, you have one minute left
47:30Oh, it's exciting
47:31Oh, Nils
47:32Help us out with this one
47:33Don't complain
47:34Oh, this is not the right time
47:35I've got my ass locked
47:36That present's fallen out
47:37As soon as we pick it up
47:38It's all gonna bloody collapse
47:39It's okay
47:40Oh, sorry
47:41Yeah, okay, we're good
47:43It works
47:44My god, those trees are beautiful
47:46Not big one
47:47You need to crumble it
47:48Yeah
47:49No, don't worry
47:50I never made so much mess in the kitchen in my life
47:54Five
47:55Four
47:56Three
47:57Two
47:58One
47:59One
48:00Your time is up, bakers
48:04Well done, babe
48:05Well done
48:06I'm sorry about him, but he's quite funny
48:09He's very funny
48:10Mm, mm, mm
48:11This would look fantastic under a Christmas tree
48:14Or under a bus
48:16The baker's festive movie biscuit scenes now face the judgement of Paul and Prue
48:30Val and Selassie, it's time for your showstopper
48:32I think the structure is fantastic
48:42I think it's probably the tallest biscuit design that we've had in the tents
48:46My issue is you needed to do three times as many windows as that all the way around
48:52This was before they completed the building
48:54This was before they completed the building
48:55Right
48:56Let's try the gingerbread
48:57Nice thin gingerbread
49:00Mm
49:01Mm
49:03It's delicious
49:05Very good ginger
49:06Don't see what the entremet is like inside
49:08Wow
49:09Wow
49:10That's quite impressive
49:14Is that pear as well, yeah?
49:15Yeah
49:19That is delicious
49:20It really is
49:21The pear is an addition that you didn't think you needed
49:24It's such a nice blend
49:26I think that this is wonderful to look at
49:29The baking is wonderful
49:30And the extras like the entremet are faultless
49:34Well done, thank you very much
49:35Thank you
49:36Thank you
49:42It's a little bit clumsy
49:44But I think you have demonstrated a lot of different skills
49:47It's highly imaginative
49:49But we need to eat it really
49:50We have a little snowman
49:52They are almond meringue with chocolate ganache and raspberry jam
49:57Those little snowmen are delicious
49:59They're tasty
50:00But let's have a look at the train
50:05The ginger spice level is good
50:07It's a little bit overworked
50:09I wish you'd had more time on the train
50:11Go on now, I'll let you take that away, thank you
50:18That's a good train actually
50:20Oh that was the...
50:22Oh!
50:25Come to mama
50:35The overall effect I think is very nice
50:37I do love this mountain, it's clever
50:42Nice
50:43Very good but spotty
50:44All I can hear from behind me is Giuseppe going
50:46Nice
50:47Sorry
50:48Very great
50:49The nut and orange in there is just right
50:51Very good
50:52It's delicious
50:53It's got the right texture
50:54The other one is the ginger
51:02It's very nice, it's a bit chewy
51:05It's a bit thick
51:06Okay
51:07I know the temptation is to go thick
51:08Because it gives you the rigidity that you need to build everything on
51:11But you didn't have to go that thick
51:12And if you do, you need to bake it a little bit more
51:14But overall, flavour wise, it's fantastic
51:17It's got a nice bit of hit of spice to that
51:19Quite warm
51:20Discotti in particular, I love the mountain
51:22But the overall design is charming
51:24Well done
51:25Thanks very much, thank you
51:26Thank you Tasha, thank you Brydie
51:27Well done
51:28This is just such a wonderful demonstration of beautiful design and decoration
51:42The actual cutting out is beautiful, neat
51:46But what sets it off is the pipe work on it
51:48That's the thing that makes this stand out
51:50It's highly effective
51:52Is that wood?
51:53The beck yes
51:54Yes
51:55Yeah
51:56Right
51:57Little bit of a house
51:59It's a pity to break it really
52:04Flavour wise, I love
52:06Bakes not enough
52:07Oh
52:08I'm getting the softness to that
52:09They're a little thick
52:10Maybe you could have baked it a bit longer
52:12Longer
52:13This is the...
52:14The pavement, yeah
52:19Is this more of a sugar biscuit?
52:20Yeah
52:21This is a much paler flavour
52:23But I'm getting the zest coming through
52:25I like the bake on it
52:26It's very crisp
52:28Overall, beautifully piped
52:30The bake on the houses need a little bit longer
52:32But the base, the citrus and the ginger is very, very good
52:36Well done
52:37Thank you
52:38Thank you
52:39Thank you
52:40I think they like the flavours
52:41But the biscuit was underbaked slightly
52:44You're missing one of the critical points
52:46No, no, no
52:47The decoration was stunning
52:49It's funny, you definitely pick up on the negative
52:53You do
52:54And it stays with you
52:55I'm really proud of us
52:56Yeah, whatever happens
52:57I'm really proud of what we've done
52:58We are between winners
53:00Finalists
53:01Semi-finalists
53:02Starbakers
53:03We are nobody
53:05Come on, girl
53:06We did it
53:07Boy
53:08No, boy
53:09Come on, boy
53:10I think it's going to be a very, very close one
53:12It will be
53:13Very, very close
53:14It will
53:15But we'll see
53:21Each one of these showstoppers was like watching a movie
53:24I mean, Nelly and Andy
53:27I thought everything was good, bar, weirdly, the train
53:29It was just a little bit scruffy
53:31Let's talk about Tasha and Briney
53:34My only quarrel with this, it's ruined by too much fondant
53:38If we're looking for the best showstopper, for me, it's Giuseppe and Raoul
53:43Theirs looked like something you'd see in Harrod
53:46You didn't seem too happy with the fact that there was a wooden board at the back
53:50Why shouldn't it have been a biscuit?
53:52I would give it to Valen Selassie because that structure is so impressive
53:55I thought the bait was good, I loved the biscuit base that they made
53:58And then you have a beautiful mousse on the top of that, that was good
54:01Hold on, have we got a bit of a clash here?
54:03Well, this is New Year
54:05This is New Year
54:06We always quarrel at New Year
54:07We all have a little bit of a rumble
54:09Brewers neck in the vodka sloan, I think this is where it started
54:12Well, we just want to sigh, don't we?
54:15Happy New Year
54:16Come on, let's go and kiss our grandparents
54:20What do you mean, kiss your grandparents?
54:22Get it off the house
54:23Oh, Grandad
54:24We love you, Grandad
54:26What a start to the New Year, Bakers
54:33You've been incredible
54:35Unfortunately, there can only be one winner or two
54:37Because it's all about pairs
54:39And the winner of the New Year's Bake Off is...
54:44Val and Selassie
54:49Yay!
54:53Nice, thanks
54:54I'm happy
54:56Well done, Selassie
54:57Well done
54:58Well done, Val
54:59Thank you
55:00Well done, thank you
55:01Well done, Val
55:02You heard it
55:03You did all the hard work
55:04Oh!
55:05Well done, Selassie
55:06Fantastic
55:07This is great
55:09I thought they snatched it from us
55:11With the, you know, last minute
55:13But, yeah, not much to say other than
55:15It's been great
55:16It's third time in the tent
55:18And we've made it
55:19But, it's teamwork
55:21Of course
55:22Thank you
55:23That was really close
55:24Thank you
55:25Next time
55:26So it's very tight
55:27And I just don't think Giuseppe and Rahul
55:29Did enough in the Showstopper
55:31To warrant
55:32The winning
55:33Of the New Year's
55:34Great Bitches Bake Off
55:35I want to come back again with Giuseppe
55:37And do something
55:39More spectacular
55:40More neat
55:41Oh my god
55:42I might have to change my mobile number then
55:45That's crazy
55:46I absolutely loved
55:47The last couple of days
55:48It was terrific fun
55:50But it's very cold
55:51It's New Year
55:52I need a drink
55:53Come on
55:59It's been a brilliant way to bring in 2026
56:06Yeah
56:07And I just hope everyone's enjoyed it as much as we have
56:10Because we've had such a fantastic time
56:16Happy New Year
56:17Happy New Year
56:25That's the thing
56:26We both have PhDs
56:27You know that right
56:28You were making us do this
56:34Happy New Year
56:35Same
56:40It's been wonderful seeing all those bakers back in the tent
56:42And they were sort of celebrating friendship as much as they were baking
56:46We've had a fantastic couple of days in the tent
56:48Great fun
56:49Great baking
56:50I'd like to wish you all a very happy New Year
56:53Happy New Year
56:55Happy New Year
56:57Happy New Year
56:58Happy New Year
56:59Happy New Year
57:00Oh my god
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