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The Great British Bake Off (2010) The Great New Year Bake Off
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FunTranscript
00:00Titans of the tent, team up to tackle a trio
00:06Sit down, you're stressing me out
00:08Of tricky challenges
00:10Don't, don't, don't move at all now, please
00:12With a celebratory savoury signature
00:14Don't make eye contact, eh? Don't make eye contact
00:16A festive technical with a twist
00:18Time to swap!
00:20Swap, okay
00:21Oh sugar
00:22And towering show-stopping biscuit bakes
00:25This is very precarious
00:26What was this one?
00:28Which team will claim the coveted New Year crown?
00:30I hope the rest of the year is less stressful than this
00:32Yeah, I know
00:33And whose resolutions
00:34That looks so bad
00:35Are going to need a little more work
00:37A load of balls in me mouth
00:39It wouldn't be the first time
00:41What?
00:58This is happening!
00:59I can't
01:082026!
01:09Oh my gosh!
01:10Could there be a better way to bid farewell to 2025?
01:13Let's do this, shall we?
01:15Let's do this darling
01:16Then with eight baking besties
01:18There you go
01:19Gathering to form four delightful duos
01:22What the colour are these?
01:23These are good
01:24Very festive
01:25I'm stealing this
01:26All ready to ring in the New Year the only way they know how
01:30Happy New Year!
01:32Yeah!
01:33Exciting!
01:34Spanning two separate series, Tasha and Bryony both combined a flair for flavour
01:39But it has a beautiful malted aftertaste in their mouth and I have to
01:44Oh!
01:45With designs that delighted the judges
01:48This is pure pro port, venison, croquet
01:52We're both from Bristol, we're also both semi-finalists
01:54We are
01:55What's going to happen?
01:56We're going to be winners Tasha, that's what we're going to be
01:58No more semi-finalists for us, eh?
02:01No
02:02No
02:03Where's the butter?
02:04It's in my cold pocket, my mum needs to get the butter out
02:08Stars of series 7, Bal and Selassie, were famed for their relaxed approach to their bakes
02:14So I'm going to chill out for a minute and sit down and watch my orchestra's rise
02:17They just have to take each day as it comes and then just bake and produce wherever it's required
02:23Over a hundred years of experience between us
02:25Yeah, exactly, so we're confident
02:28Not quietly confident, loudly confident
02:30All right, game faces on
02:32Also joining us are two of the tent's most recent graduates
02:35Can I hug you?
02:36No, bye-bye
02:37No, bye-bye
02:38For Nelly and Andy, baking in the tent was seldom serious
02:42Willy Wonka town, innit?
02:43People call me Willy Wonka
02:45Do they?
02:46I think you just wonka
02:48But their talents were still firmly recognised
02:50And that Viennese is one of the best Viennese I've had for a long time
02:54No, right?
02:55Yeah, spectacular
02:56I think you've done a really good job, Nelly
02:58We hope, yeah, start the new year with a win, with a bang and a cake stand
03:05But while all might have victory in their sights, one team
03:08Ready for the fight Rahul
03:09Ready for the fight Rahul
03:10Comes with impressive credentials
03:11Getting there
03:12The combined five Hollywood handshakes
03:15Giuseppe
03:16Four star bakers
03:17Giuseppe
03:18And two bake-off cake stands between them
03:19You deserve it
03:20You did it
03:21You did it
03:22Congratulations
03:23Giuseppe and Rahul are the team to beat
03:24But we're here for fun
03:25We're here to have a good day
03:26I mean, if we win, it's a cherry on the cake, if you pound them the pound
03:27Yeah, yeah
03:28Happy New Year, bakers, and welcome back to the tent
03:29It's so good to see you all
03:30And please welcome back our interpreter, Daryl
03:31Hello, Daryl
03:32Hi, Daryl
03:33Hi, Daryl
03:34Now, Pez, I can't believe it
03:35This is either going to be the most adorable episode of Bake Off ever, or an absolute savage nightmare
03:48Now, for your first day, we're going to be the most adorable episode of Bake Off ever
03:53I can't believe it
03:54This is either going to be the most adorable episode of Bake Off ever, or an absolute savage nightmare
04:00Now, for your first Bake Off festive challenge, the judges would like you to make at least 12 decoratively shaped savoury pies
04:12Now, your pies should be made with a hot water crust pastry, and once baked, they should be formed into a lovely festive design
04:21You have two and a half hours
04:23On your marks
04:24And get served
04:25Bake
04:26All right, let's go
04:28Okay, can I grab a bowl valve?
04:30Yes, you can
04:31I get easier order
04:32Less than 20 seconds to identify that Selassie was hot
04:36Selassie, my mate fancies you
04:40I keep looking to my left, I'm like, oh, I'm a friend
04:43What are you doing at my bench?
04:45Danto looked lovely, didn't she?
04:46Beautiful colours
04:47Yeah, he looks beautiful
04:48He looks well as well
04:49But he always does, because he's like Judith Chalmers, he's always on holiday, do you know what I mean?
04:53Today's signature challenge, the bakers have to make a minimum of 12 savoury pies made with a hot water crust pastry
05:00Paul's going to go, yes, that's the best pastry I've had, this is the governor
05:03It's about getting flavour, it's about getting texture, it's about getting the pie filled to the brim
05:09You don't want any holes when we cut into that pie
05:11Do you know I've got 60 years of making pastry?
05:14Surely, surely it's more than a life sentence that, is it?
05:18What I want is just an absolutely delicious pie, so obviously festive that they'll be doing it for every new year after
05:27This is a cheese dream, surely
05:30Too tightened
05:31I feel the pressure though, I have to say
05:33So boys, tell us about your break
05:35So the filling is spinach, pine nuts, olives and a chunky strip of guagonzola
05:42Oh wow
05:43Aiming to lay down an early marker, Giuseppe and Rahul's vegetarian pies will be shaped and painted to resemble the plumage of a peacock
05:51They make quite a weird noise, don't they, peacocks?
05:53Yeah, like
05:54What is it like, is it like a
05:56Probably, yeah, yeah
05:58I thought it was more like
05:59Yeah, that's true as well
06:01I think this was when they're angry
06:03Yeah
06:04And that was like, yeah
06:05This is like when they're calling mates and stuff
06:07Oh, when they're sexy times
06:09I did bet on it that no one is going to try to make the sound of a peacock
06:12While Rahul and Giuseppe are aiming to add to their past triumphs in the tent
06:18Nelly and Andy are hoping for a shot at redemption
06:21Yeah, so I went out and pastry week
06:23But I think he wanted me out early, to be honest
06:25Didn't want to give me a handshake
06:26Big hands, you see
06:27It's like, no, I'm not doing that
06:29In an effort to prove a point with his pastry
06:32Andy's pies will be filled with the rich venison and topped with coloured mashed potato
06:37To form the fireworks in a New Year's Eve sky
06:39Out of everybody, I would say, best dress over here
06:42This is Andy Bond and Nelly Penny
06:45Oh, Nelly Penny
06:47What could I be?
06:48Who could I be?
06:49I'll be yours?
06:50With the teeth?
06:51No, Bond needs a beautiful, you know, getting out of screen
06:54Excuse me!
06:55Halle Perry!
06:56Yes!
06:57Halle Perry!
06:58Yes, yes, Nelly Perry
06:59I'm out of the game though
07:00I'm leaving
07:02I'm going to have to do one of those big of things now
07:05Whether they're filled with a subtle spinach
07:07Or a vibrant venison
07:09That beautiful bit of caramelisation on that
07:12It's crucial the team mates
07:13Look at that
07:14Perfect
07:1549
07:16Teamwork
07:17We rely on each other's strengths to produce perfect pies
07:21So I'm making the pastry, Giuseppe is with the filling
07:24Then we'll do all the shapings together
07:26The recipes just feel quite balanced
07:28Like some's come from me, some's come from Tash
07:31But while most are working towards a single goal
07:33Val and Selassie
07:34I've got to get my chicken one done now
07:36Are thinking a little bit bigger
07:38Crack over
07:39So we're making two chicken pies
07:42Mine is less spicy
07:44And his is...
07:45I'm bringing the heat
07:46He's bringing on the heat
07:48Selassie's heat will come from a powerful combination
07:51Vendouya and gochujang spiced chicken
07:54While Val's filling hers with a more mild chicken and mushroom
07:57And the pair are also aiming to satisfy the vegetarians in the room
08:01With a rich three cheese and onion
08:03How many are you making?
08:05Seventeen pieces
08:06Seventeen pies
08:07OK
08:08You've got all these pies
08:09Have you timed it when you were making it?
08:11Well yes we have
08:13Yes
08:14We have
08:15We've timed to the clock
08:16And you managed it
08:18Yes
08:19So anyway we're going to leave you
08:20Because you've got a lot to do
08:21You have
08:22Seventeen pies to make
08:23Good luck guys
08:24Nice to see you back
08:25Thank you very much
08:26Great to see you too
08:27Lovely to see you
08:28Good luck
08:29Val and Selassie might be making enough pies to decorate a tree
08:32But Briony and Tasha
08:34Right
08:35Are you happy with this?
08:36That looks beautiful
08:37Fabulous
08:38Are fashioning something festive for the front door
08:41We're doing pies
08:42In the shape of leaves
08:43To make a wreath
08:44And then the wreath will actually hang like a wreath on a door
08:47Tasha and Briony's pies will be packed with a Christmas stuffing
08:51Spiced pork and apple filling
08:53And encased in green and red hot watercrust pastry
08:56To form their festive wreath
08:58And I got excited if that was a funeral wreath
09:00I mean it could be
09:01It could be
09:02Open to interpretation
09:03Yeah absolutely
09:04You do you
09:05How are you finding this?
09:06It's kind of weird but fun right?
09:08Totally fun
09:09Seems like everyone's having a good time
09:11These guys are bringing me much joy
09:13They've just they're on the verge of just
09:15It all blowing up
09:16Like a sort of old married couple
09:18You know his wife told me
09:19He's all yours
09:20I mean you think very much
09:22Now I see why
09:23Bakers you are halfway through
09:29Andy
09:32Do we have a risk assessment for that?
09:34We did have a risk assessment yes
09:36That looks very dangerous
09:38With pastry prepped
09:40Look at my little diddly one
09:41We definitely are little and large
09:44And festive fillings at the ready
09:47Sock
09:48Oh that's good
09:49Banging ain't it
09:50Don't need no more seasoning
09:51Savory pie production
09:52Let's make some pies
09:53Can finally commence
09:54I want to get the pastry as thin as possible
09:57And I want also to fit the mould as closely as possible
10:00So all the corners are as sharp as they can get
10:02We've got gochujang ninja chicken in there
10:05These are spices that I use in cooking a lot
10:07Not traditionally Ghanian but it tastes great to me
10:11I don't know what it tastes like to everyone else
10:13But while picking the right flavour is important
10:15We've got a bit mustard going in
10:17Just like half a teaspoon sort of size
10:19Ensuring they're properly packed into the pies is crucial
10:22Making little recesses on top of the pies for the mash to sit on
10:25So to make them look really good
10:28Hold a lot of filling
10:29You have to really press these down hard
10:32And if you don't fill them well
10:34They leave that gap
10:36Squish it down
10:37Don't make eye contact
10:39Don't make eye contact
10:41With this Bond and Nelly Penny
10:43And we've got the mad scientist over there
10:45That I said
10:46Do you see the pies? I'm not watching
10:47Can you please go and just by mistake
10:49Just shuffle it down
10:50Wait, do you know what we've got here?
10:52You owe me! You owe me!
10:53Watch this, watch this, watch this
10:55You lot
10:56What? Why? Somebody's...
11:03We didn't do it!
11:05Oh no!
11:06Medic!
11:07Medic!
11:08Insurance!
11:09Put it on camera
11:10Don't do that
11:13Bakers, you have one hour left
11:18You need to go in that one, mister
11:20Yeah, go on in, babe
11:22See the one?
11:23And I go straight on
11:24Go on
11:26Oh!
11:28That's really...
11:29That's so much better than mine
11:30That's amazing
11:31Not only do fillings and crusts have to be perfect
11:34There we go
11:35Lovely
11:36The bakers have to make sure they allow enough time for festive decoration
11:41They have to bake for 30 minutes at least
11:44Before we actually start the decoration
11:46So we are pretty tight on timing
11:48What am I doing? What am I doing? What do you think?
11:51Oh, a timer, yes
11:52Yes
11:54But with three flavours to juggle
11:56Oh, there's one without a lid
11:58Val and Selassie still haven't hit the heat
12:01OK Val, we need to start baking ASAP
12:03Yep
12:04We'll be cutting it really fine
12:06Yes
12:08Let's see
12:09If I had washed round, will you put the lids on?
12:12Yep
12:13Val, Selassie, Happy New Year
12:14Happy New Year
12:15Happy New Year
12:16How are you?
12:17So, New Year's?
12:18New Year
12:19New Year
12:20New Year, Selassie
12:21I don't really do... I don't really do resolutions
12:22No
12:23I just carry on as...
12:24Me too
12:25Me too
12:26Because I don't stick to them
12:27You stick to resolutions
12:28I don't make them
12:29No
12:30I'm 76
12:31I'm old enough now to think every year's a bonus
12:41Festive bakers
12:42You have half an hour left
12:44Now we just need to bake
12:46Now, Selassie, how long does yours need to take?
12:49Half an hour
12:50Half an hour?
12:51Half an hour?
12:52You got half an hour there
12:53Half an hour
12:54We can do it
12:55We'll find out
12:5630 minutes to go
12:57While Val and Selassie have finally found their way to the oven
13:00Some of the other bakers
13:01Whoa
13:02Are already coming out
13:05That's the berries
13:06Ooh
13:07This point in a leak
13:08But the thing is you won't see the chops anyway
13:10We're going to put a mess on them
13:11I should stop doing them
13:14Ah
13:15Hot
13:16Briany
13:17Yes?
13:18Oh
13:19That's fine
13:20Yeah?
13:21Let's spray some glitter on it
13:22Let's spray it
13:23Yeah, yeah, yeah
13:24They look perfection to me
13:25Thank you, yeah
13:26We'll see, yeah
13:27Like little eyeballs
13:28Yeah
13:29While Val and Selassie
13:30Wait and watch
13:32Have you turned the ovens up?
13:34I think we should turn it up
13:36The rest of the bakers are thinking about festive pastry decorations
13:40In, in, in
13:41We need another timer
13:43I don't know what I'm doing
13:45What I have in my hand
13:47Is what's going to be a rocket
13:49So we're going to fill it
13:50So we're going to fill it
13:51And then we're going to pipe the colourful potato mushroom top
13:54So it's going to look like a little rocket
13:56I'm making all the peacocks feathers decorations
14:00When it comes to decoration, I'll hold you
14:02You're the master
14:03Here we go
14:04Pretty bow
14:06Stop
14:07This is a banger
14:09The peacock might have to stay a little longer
14:18What about those?
14:19Leave them
14:20Leave them?
14:21No, no need to panic at the moment
14:23But we're good
14:25Yeah
14:26I'm going to assemble
14:27Ru and Paul Hollywood
14:28Paul's bottom is a little bit leaking
14:31He's got a leaky bottom
14:33He had too much chili jam
14:35But I'm just going to add some detail
14:37Whilst they cool down
14:38This is what Team Werler's like
14:40Oh yeah
14:41Look at you two
14:42Check it out the competition
14:44No, no
14:45You think that's too goldy?
14:46No, I love it
14:47I love it, it's beautiful
14:49Looking good
14:51Mash on the back
14:52Yeah, look at that
14:54Oh my god, that looks so good
14:55We start arranging that
14:56Yeah
14:57They want to spend too much time on the design
14:59So we focused on the flavour
15:01The pastry delivering
15:02Yeah
15:03Rockets on
15:04Looking really good
15:05Bakers
15:06You have five minutes left
15:08Oh Christ
15:09Now was
15:10Thingy
15:11Ah
15:13It looks beautiful
15:14Thank you
15:15Shall we paint it?
15:16Paint it
15:17Tuck it in there
15:18Where?
15:19I need to fall now
15:21Woo
15:22Okay, wait, wait
15:23Go, go, go, go
15:24Go, go, go
15:26Okay, bakers
15:27Your time
15:29Is
15:30Up
15:31Yay
15:32Yes
15:33I need to sit down and a cup of tea
15:37Whoa
15:38Well, you are a pastry queen, isn't it?
15:40Gentle steps
15:41Yeah, yeah, yeah, we got it, yeah
15:43Show off
15:44Oh, come off
15:45Look at your peacock
15:46Oh my god, look at this
15:48Is it art?
15:49Is it art?
15:50Is it art?
15:51The New Year's bakers' festive pies now face the judgement of Paul and Prue
16:05Hello
16:06Hi
16:07Hello
16:08Hello ladies
16:12This is beautiful, I don't want to spoil it now
16:14Oh, I will
16:15We know
16:16Of course
16:17Of course you will
16:19Nice feeling
16:20Sausage meat
16:21Bacon
16:22Cranberry
16:23Stuffing
16:24In a pie
16:25I love the flavour
16:26I think the spiciness that comes from the meat
16:28And the fruit in there lifts it
16:30Oh, you've got it all on your mouth
16:31Oh no, you've got green in your mouth
16:32You've got green
16:33It's like a scene out of Wicked
16:38I think you've done a great job
16:39I think it tastes good
16:40It's very simple but it's highly effective
16:42Ticks all the boxes
16:44Thank you very much
16:45Thanks very much
16:46Thank you
16:47I think the display looks amazing, it's very impressive, I love the bake and I actually love the neatness of these pies
16:59The pastry looks absolutely lovely, it doesn't look too thick and it's beautiful colour
17:04Thank you
17:05That filling looks great
17:08The flavour's delicious, I think the venison's slightly overcooked
17:11Really?
17:12Having said that
17:13The gravy that you got in it with the sauce is delicious all together with the pastry
17:17I don't think the venison's overcooked
17:19It's certainly well cooked but it's not
17:21I don't think it's too much
17:22Well done guys
17:23I think it's really lovely
17:24Thanks very much
17:25We got this
17:26We got this
17:27We got this
17:28We got this
17:29We got this
17:30Ooh
17:35I think it looks beautiful
17:36The filling is garbanzola with olives
17:39Spinach
17:40Spinach is the main one
17:41Spinach
17:42Spinach is the main one
17:43Alright, okay
17:44Wow, that's super thin
17:45Wow
17:46I really like it
17:51I don't think it looks fantastic but I think that's because spinach never does if it's just out of the pan
18:00Personally, I think it's a triumph
18:02The olives bring that meatiness to it anyway, blended with the spinach
18:06Thank you
18:07Happy with that, thank you
18:08Thank you
18:09Thank you guys, cheers
18:10Thank you
18:11Okay, yeah
18:12This is good
18:16I love that design
18:21It's very pretty
18:23Well, let's have a look at the
18:26Vegetarian
18:31Nice punchy cheese
18:33It's lovely
18:34I want to try the chicken and mushroom
18:37Yeah, you've got an issue with this one with the filling
18:40Because you've lost, you've got a big pocket there where there's nothing
18:44Mmm
18:45Mmm
18:46That's delicious
18:47Mmm
18:48Just needed more filling in there
18:50Goel selassies
18:53Oh, that's a good filling, look at that
18:54Wow
18:55That's packed out, isn't it?
18:59Absolutely delicious
19:00Wow
19:01Mmm
19:02Just the right level of spice
19:04Pastry's perfect
19:05Nice and thin
19:06Pastry's nice and crispy
19:07I think your flavours in all three are excellent
19:10Just the filling
19:11Just the filling
19:12And I'll look at you for this well
19:13Yeah
19:14The filling on this needed more
19:16But I did like yours for less
19:17Well done
19:18Well done
19:19So I'll give you, I'll give you that
19:20Yes
19:21Yay
19:22Well done guys
19:23Yeah
19:27It went very well
19:28We delivered on flavour
19:29We delivered on good quality pastry
19:31And you got a handshake
19:33You want to go?
19:34Oh yeah, I did
19:35Did I?
19:36Go and go and go and go
19:37I went so well
19:38And I think it's a fair comment
19:40It was kind of a simple-ish design
19:42But it worked
19:43Simple things are effective
19:44But they look good
19:45Simple but effective
19:46Maybe that should be our team name
19:47Yeah, so the technical's next
19:49And there's no pressure
19:50Because we're useless at the technical
19:52So like
19:53There's no pressure, is there?
19:54There's no pressure
19:55I'm dreading it's going to be a challenge
19:57With gelatin leaves in it
19:59That we need to set on time
20:01Like a
20:03Layered
20:04Cake
20:05Oh God
20:08The bakers were able to practice their savoury pies
20:13But for the next New Year's challenge
20:15They have no idea what lays beneath the gingham cloth
20:18Hello bakers, welcome back to the tent
20:20It's time for your technical challenge
20:22And today your technical challenge has been set for you
20:25By old father time himself, Mr Paul Hollywood
20:28So Paul, have you got any words of advice for our lovely bakers?
20:32It's all about the settings
20:34Get the settings right
20:35And you'll be fine
20:36If you don't
20:37You're in trouble
20:38As ever
20:39The technical challenge will be judged blind
20:41So we're going to have to ask this delicious pair
20:44To leave the tent
20:45Bye guys
20:46Now for your technical challenge today
20:49Paul would like you to make six New Year's themed chocolate and hazelnut entremets
20:56Now your entremets should consist of a hazelnut jaconde
21:02And be topped with a white chocolate bavoie
21:05And a chocolate and hazelnut praline mousse
21:09The whole thing should be encased in a chocolate mirror glaze
21:13And finished off with a white chocolate clock face
21:16You have two hours and 45 minutes
21:20But there's a little catch
21:22Now the judges have decided that you've been baking so well together
21:27For this challenge
21:29You'll be baking one at a time
21:32And every 15 minutes you will change over
21:36That's right folks
21:37Get ready to relay
21:39Half of you
21:40On your marks
21:41Half of you gets that
21:42Half of you
21:43Bake
21:46Every 15 minutes we have to swap
21:48This is going to be disaster
21:49Come on
21:50You've got this
21:51Slash is going first because I take longer to read
21:53So I've got to read ahead to know what I'm going to be doing
21:56I can't touch that
21:59This is really hard
22:00When I know what I'm doing
22:02I don't even know what I mean what I'm doing
22:04Basically it's a custard
22:05Ish
22:06A sponge
22:07Ish
22:08And a mousse
22:09Ish
22:10Do you know what I mean?
22:11Like let's all stop being a bit fancy
22:12This is quite an elegant entremet
22:14So this has got a bavoie
22:15It's got a mousse
22:16It's got a sponge in there
22:18It's got tempered chocolate
22:19And it's obviously got a mirror glaze
22:20That is complicated
22:21Where are the danger points in this?
22:24Taking on this challenge is a danger
22:26I think ultimately texture
22:29There's hazelnut, praline
22:30And almost every element in this entremet
22:33Including the mousse as well
22:34So you don't want that grittiness coming from that
22:36You'll get the flavour but not the texture
22:39Right Prue
22:40Do you want to try one of these beautiful entremets?
22:44Look at that
22:47Isn't that perfect?
22:49You have that gorgeous layer of jacquant sponge
22:51You have the bavoie, the mousse, the mirror glaze
22:55And that tempered chocolate sitting on the top
22:57Oh, lovely
22:58Paul, that is complicated enough
23:01And you're making the bakers do it as a kind of relay
23:05We could actually be walking in with all the teams breaking down
23:08The relationship is totally destroyed
23:10And there'll be entremet all over the floor
23:12They're such a nice bunch of guys, it won't happen
23:15We'll see
23:20Number one says make a white chocolate bavoie
23:22Heat up the milk, whip the egg yolks and custard sugar
23:25Mix it all up
23:26Yeah
23:27So what I'm doing here
23:28Is a creme anglaise
23:29Which is the base of the bavoie really
23:31And then we'll melt the white chocolate in
23:34When that's done
23:38I can't help you, I'm sorry
23:39No, that's fine
23:40This must be so frustrating for you Rahul
23:43I'm feeling like
23:44That's 15 minutes, it's time to swap
23:48Swap
23:49Okay, switch, switch
23:50You're getting almost there, it's a 70-something
23:52Okay, I'll do that then
23:53Switch
23:54Oh, okay
23:55Oh, sugar
23:56Talk to me darling
23:57How much?
23:59Oh, okay
24:00Oh yeah, sorry
24:01So carry on, carry on
24:02You need a bigger bowl though
24:03Yeah, I do
24:04Gonna need a bigger bowl
24:06Round there
24:07Yeah
24:08What if she never comes back?
24:09Yeah, you can take over as well
24:10I've never baked before
24:11It'll be like Val's never left
24:14I'm joking, isn't she?
24:16She's got the wisdom
24:17Oh, we mustn't forget the hazelnut liqueur
24:19Dribble, dribble
24:20They scan in the freezer
24:21Wallop
24:22Bye-bye
24:23Bye-bye
24:24Bye-bye darling
24:26Bakers
24:27That's another 15 minutes
24:29You have to switch again
24:30Number two
24:32Hopefully says make the jaconde
24:34Which we love
24:36What's this called?
24:37Jaconde
24:38It's a biscuit sponge
24:39He'd be very good at it
24:40It's because he's Italian
24:41It's very common in Italian baking
24:42That's why I've
24:44I know the method quite well
24:46And this is one that doesn't use any
24:48It's a sponge that doesn't use any
24:50Chemical leavening agent
24:53So you need to whip it
24:55Perfect
24:56And we want pigs
24:57Because it's gonna give all the air to that
25:00Sorry
25:01Sappy's moving in another time frame
25:03It's about five tons faster than us
25:05Right
25:08Right
25:09The oven's on 210
25:10Alright chef
25:12Right
25:13Alright Kevin
25:14Timer
25:15I would say check it in 10 minutes
25:17Yeah
25:18Because it's small and thin
25:19Bakers that is 15 minutes
25:21Switch it up
25:24Alright babs
25:28Guys you gotta switch clothes as well apparently
25:31Rahul you gotta wear Giuseppe's pants
25:33You gotta switch clothes
25:34That wouldn't fit me
25:35Nelly I wanna see you in Andy's trousers
25:37She's always wearing my trousers
25:39She's always wearing my trousers
25:41Right okay
25:42While sponges bake
25:43Right what am I doing
25:45Attention turns to mousse
25:46So I'm going to the chocolate ganache
25:48And that's what's gonna become the chocolate praline mousse
25:52So basically heat up 200ml of double cream
25:54And then pour it over the dark chocolate
25:57But hazelnut praline mousse needs a hazelnut praline
26:0150 grams of blanched hazelnuts toasted
26:04So yes we need to make a caramel as well
26:06Yep yep it's getting there
26:08Nice perfect
26:09Put the nuts in
26:10Mix it in mix it in
26:11And while it's important the bakers ensure hazelnut is the hero in this mousse
26:15It's crucial the texture remains silky smooth
26:18Do we want it a paste?
26:19Well yeah we want it like super smooth I think
26:21This mousse should not be grainy
26:23And hazelnut will make it grainy if you don't grind it properly
26:27Don't want to go too mad because it'll release all the oil
26:30From that so that'll do
26:31I don't know I feel like I should have wasted it slightly longer
26:34Maybe do you think?
26:35No
26:36Are you sure?
26:37Yes
26:38100%
26:39Oh it's fine
26:40Come on it's perfect
26:42It's good Nils
26:43It's good
26:44Oh that smells so good
26:45I don't know what's next step
26:46Next step is something again
26:47We've got to assemble
26:48Oh bloody hell
26:52Bakers you are halfway through
26:55With sponges baked
26:56Done
26:57And bavoirs and mousses waiting in the wings
26:59This looks good
27:00Construction can finally commence
27:02To assemble
27:03Place a disc of choconde in the base of each mould
27:07Come on Nils
27:08You've got this
27:09Look at that
27:10It's perfect
27:11Delicate darling
27:12Delicate
27:13Sit down
27:14You'll stress me out
27:15So centre
27:16Middle
27:17Middle
27:18The Baba Rios is in
27:19And now I'm going to pipe the chocolate mousse
27:22I think there's going to be enough to go to the top
27:24I'm not covering too much
27:26Yeah
27:27Because otherwise it's going to be too much
27:29All the Queenies in the kitchen
27:31We got this my love
27:32You know what we are professional
27:33How's it going?
27:34It's like sports day isn't it?
27:36Bit of relay
27:37I can't do sports this because I can run
27:39I don't like running
27:40Do you know what I mean?
27:41I hate running
27:42But everything is hurting because when you run what's happened?
27:44Oh blimey
27:46Can you concentrate on what you're doing here?
27:48Bloody hell
27:49Concentrate on what you're doing
27:50What's the matter with you?
27:51Oh no
27:52Imagine if you had done the whole series with each other
27:54Oh my god no
27:56That relationship will finish
27:57We would have been out first week
28:02Bakers you've got 30 minutes left
28:04Right
28:05Okay in
28:06Make the tempered white chocolate decorations using the clock faces provided
28:10Nils is that a sticker?
28:12I think what we do is we temper the chocolate and then we pour it over here and then cut it
28:15Here we go tempered chocolate
28:17And I would say spread the chocolate tinly
28:19You can see the clock it won't to cut will it?
28:22I don't know why we just didn't spread it all over
28:24Yeah but you don't want it too thick Nils
28:27Wow that goes in the fridge
28:31Rahul for me the only bit that concerns me a little is the mirror glaze
28:36How do we make a mirror glaze?
28:37Make a chocolate mirror glaze
28:38Great so you make a chocolate mirror glaze
28:40Easy
28:41Double cream, water, sugar, cocoa powder, gelatin
28:45Everything goes in the pan
28:46Oh
28:47It's fine it's fine
28:48Keep going
28:49It's going to be blitz anyway isn't it?
28:50Squeeze your gelatin
28:51Yeah
28:52Squeeze all the water and put it here now
28:53It's good
28:54It's very shiny so you know that's good
28:56Be good
28:57Be good to us
28:58Lisa get a nice gloss on it
28:59How do you have chop chop
29:00All right darling
29:01All right I'm going I'm going I'm going
29:02How much do we have in total time?
29:05Bakers you have five minutes left
29:08Have the head gag when I get them out
29:10Or like that
29:11They're a little bit bumpy but it is what it is
29:13Peel it
29:14Yeah
29:15Very
29:16Gently
29:17Yeah
29:18I hate this part
29:19Oh
29:20Oh
29:22Okay do one coat first
29:23Oh no you have to keep going otherwise
29:25Exactly
29:26Otherwise it sets
29:27Gently gently gently gently gently
29:29I need to wander mirror glaze
29:31It's set too much
29:33It's too thick
29:34Don't worry about it that's beautiful babe don't worry about it
29:38Right just keep going keep going you're doing great
29:40They can certainly get some more from the top
29:43You can smooth it with boiling up water yeah
29:45It's the last sec you can do it you can do it
29:48Okay at least these worked
29:50You are brilliant
29:52Take your time
29:53They create the base with small edible golden balls
29:55Oh my god
29:58Look at this it's a professional job
30:00It's elastic, elastic
30:02Bakers your time is up
30:05Please bring your entremets up to the table and place them behind your photographs
30:11Which is the best side?
30:13Look at this one the patisserie king is presenting it
30:18Look at that
30:22Can we please welcome back our lovely judges?
30:27Prue and Paul are expecting six immaculate entremets
30:30Layered with a light hazelnut jaconde
30:33White chocolate babois
30:34And a silky smooth hazelnut chocolate mousse
30:37All coated in a shimmering mirror glaze
30:39And topped with a white chocolate disc
30:42Right
30:43Okay
30:44And as always they don't know whose bake is whose
30:47Let's start with this
30:48The balls are everywhere
30:49You only wanted a little bit round the outside
30:51Let's have a look
30:55Rather rubbery mirror glaze isn't it?
30:57Yeah it is
30:59Wow okay
31:00You have all the elements there
31:04It's gritty in the mousse and the praline
31:07The mirror glaze is a bit thicker as well
31:09Not the best
31:10Text is a bit gluey
31:11Okay
31:12Moving on
31:13I like the height on this
31:14The mirror glaze was a bit cold when it went on
31:16Wouldn't coat properly
31:18Okay
31:19That looks good
31:23Mousse is alright
31:24Mousse is delicious
31:25The jaconde is nice and light
31:27Bavois is not bad as well
31:29Overall it's not bad
31:30They've just had a problem with the mirror glaze
31:32Okay moving on
31:33Too many balls
31:34Too many balls
31:35Yeah there's far too many
31:36Like they've got oops
31:37And then just drop the whole pile of it down there
31:41What have you got in there?
31:43A load of balls in my mouth
31:44A load of balls in my mouth
31:46Wouldn't be the first time
31:47Wouldn't be the first time
31:53Try the mousse
31:55Mousse
31:56Mousse
31:58Mousse is a little bit grainy
32:00Good flavour though
32:01Okay
32:02Moving on to the final one
32:03This looks quite neat actually
32:05I think the mirror glaze looks very good
32:08Looks nice in there
32:09Smooth
32:10Very strong chocolate isn't it?
32:12Hmm
32:13Very good
32:14On the praline as well
32:16Sponges alright
32:18I think it's all very good
32:20The mousse and the bavoie are perfect
32:22Yeah so this would be an interesting judging actually
32:25The judges will now rank the baker's entremets from worst to first
32:29Right in fourth place we have this one
32:32Nelly and Andy
32:33Something went wrong with the mousse
32:35Not your best effort
32:36Sorry
32:37Thank you
32:38Third spot we have this one
32:41Tash, Bryony
32:42The balls were all over the place
32:43Your depiction of that was actually quite accurate
32:45Okay
32:46It's a little fell
32:47Okay
32:48In second place is this one
32:52Who's that?
32:53Raoul and Giuseppe
32:54This is pretty good
32:55It's got the height
32:56A very good flavour
32:57Bit of the mirror glaze went on too cold
32:59And so it's too rubbery
33:01Which makes first place
33:04Val Salasi
33:05Yeah lovely
33:07Yeah lovely
33:08Well done
33:09We came first
33:11You know why
33:12Ah
33:13Yes
33:15She's got her lucky elephant
33:17We are second
33:19I mean I think it's we've got something to celebrate lovely
33:22So positive
33:24We didn't come last
33:26That was always my goal
33:28Is not to come last on the technical
33:30Surprise coming fourth though
33:32Because I think that was quite tight
33:33Yeah
33:34But yeah
33:35We always know
33:36Technicals are technicals
33:37It's all down to the showstopper
33:38Just one challenge remains before the judges decide which pair can claim the coveted New Year crown
33:51Happy New Year everyone
33:53Happy New Year guys
33:54Or should we say besties
33:56We are besties
33:57We are besties
33:58I've really enjoyed seeing pairs together
34:01It's been such fun
34:02Andy and Nelly have done okay
34:05I feel like they're here for just a jolly
34:07Well I think there's that
34:08The two naughty kids together
34:09So it was never going to work
34:10You say that
34:11I think
34:12I think Bryony and Tasha like that as well
34:14Yeah
34:15They're like naughty
34:16Would you say everyone's even Stevens
34:18Or is there someone definitely ahead
34:20For me anyway
34:21I think Selassie and Avala have got the nose in front
34:23I think so
34:24I did like their signature bakes
34:25I love the three flavours
34:26And they won the technical
34:27So already Rahul and Giuseppe would have been on the back
34:30I agree
34:31And I think this is going to wind up Giuseppe and Rahul today
34:33Yes
34:34Because I think they're really going to go out with all guns blazing
34:36To try and beat Selassie and Avala
34:37Who are at the moment the ones to beat
34:39I think all in all
34:40All our bakers are pretty strong
34:42And could turn the tables today I think
34:44Can I ask you what have you got for your New Year's resolutions?
34:48I'm going to start dyeing my hair black for me
34:50Because this is natural
34:52I mean you dye your hair
34:54This is natural
34:55No
35:04Welcome back to the tent baking pairs
35:06You have made it to the showstopper challenge
35:09Now for your showstopper challenge
35:11The judges would like you to make a scene from your favourite Christmas movie
35:17Out of biscuits
35:18Okay, so you have four hours
35:20On your marks
35:21On your marks
35:22And get set
35:23Bake
35:25Happy New Year to you old
35:27Happy New Year
35:28So much to do
35:29Four hours is never going to be enough
35:31We were wildly over time when we practiced this
35:35Is it enough time, four hours?
35:36No
35:37What would you do at home if you were doing this?
35:39Like six?
35:4024 hours
35:41Our new year showstopper challenge
35:44Is to make a biscuit scene
35:47Which represents their favourite Christmas film
35:50We were going to make
35:51Home Alone?
35:52Yes, but then we didn't want to do the house
35:54Yeah, the house is quite hard
35:56I don't want to see just one gingerbread scene
35:58I want to see other things in there
35:59Brandy snaps, tuiles, macarons
36:01And I think the decoration is going to be
36:03I mean properly important in this
36:06We're going to be making the best out of Rahul's main talent
36:09Which is biscuit decoration
36:11So I've got the best possible partner I could ask for
36:15Oh, please don't say that
36:16You are going to regret it later
36:17The thing with all of these sculptural challenges
36:21It's a trade-off between stability and texture
36:24This is a really difficult challenge
36:26I hope the rest of the year is less special than this
36:28Yeah, I know
36:29This is the festive time of year
36:32And I want to see something extremely special
36:35Good morning
36:36Good morning
36:37Good morning
36:38Right, tell us all about your Christmas film biscuit scene
36:42What are you doing?
36:43You're doing Merry Poppins
36:44It's not exactly a Christmas movie
36:46But, you know, it's a tradition to
36:47Everybody watches it
36:48Exactly, exactly
36:50And in my head it's been connected to the festive season anyway
36:53Okay
36:54Paul and Giuseppe will make their Merry Poppins
36:56From a citrus and cardamom sugar biscuit
36:58She will descend through a charcoal gingerbread skyline
37:01To a classic gingerbread rendering of Cherry Tree Lane
37:04So you've got charcoal biscuit
37:07You've got some buttercream
37:08You're doing a
37:09We've got some normal gingerbread as well
37:10You've got normal gingerbread
37:11Yeah
37:12You're doing a shortbread
37:13Are you adding anything else other than biscuit?
37:16Just buttercream and royal icing
37:18And a spoonful of sugar to make the medicine go down
37:20And a spoonful of sugar somewhere just to please Alison
37:22Yeah
37:24Are we going to need some sugar to make this go down?
37:26There's going to be plenty of sugar in this, don't worry
37:29Alright, well good luck guys
37:30Good luck guys
37:31Thank you
37:32Good luck Giuseppe
37:33Bye
37:34Giuseppe and Rahul might be hoping the quaint cobbled streets
37:37And chimney stacks of Edwardian London
37:39Are enough to impress
37:41Four teaspoons
37:43Four teaspoons
37:44But Val and Selassie are heading to the heart of Manhattan
37:48Our biscuit Christmas scene is one of our favourites surprisingly
37:52Elf the movie
37:53Elf?
37:54Yeah
37:55So we're making the Empire State Building
37:56The Empire State Building
37:57Wow, okay
37:58How are you going to do this?
37:59So
38:00We have
38:01Oh wow
38:02An entremet base
38:03So that's the main building
38:05And then we'll have a 57cm high building
38:08Is this a mousse cake down at the bottom?
38:10Yes
38:11Oh you couldn't have put a lighter cake to carry the weight of the Empire State Building
38:14Yeah
38:15Hoping to build on yesterday's successes
38:17Val and Selassie's towering gingerbread Empire State
38:20Will be accompanied by a chocolate and pear entremet
38:23Gingerbread elf
38:24And a sleigh packed with orange and ginger truffles
38:27You had a really good signature right?
38:29Yeah
38:30And you won the technical
38:31Yeah
38:32You're in pole position you guys
38:33Wow
38:34Are you enjoying Dean as pears?
38:35Or would you rather be lone wolves?
38:37Not personally
38:38No it's good as pears
38:39It's good
38:40It's great
38:41It really is
38:42But no we don't want to introduce anyone else into the gang right?
38:44No no no
38:45Three would be chaos wouldn't it?
38:46Yeah
38:49For the team's festive film Biscuit Builds to succeed
38:52They'll need to choose the right dough for the job
38:55What you want is a structurally strong biscuit
38:58That's gonna taste great
38:59And a double dunker
39:01Gingerbread is literally perfect
39:02It tastes lovely
39:03But it's quite sturdy
39:04Because you want it to hold up
39:06So that means producing gingerbread on an industrial scale
39:09I don't think there is a domestic mixer large enough for all this
39:13And while Val and Selassie are hoping to claim the title of tent's tallest bake
39:17Don't you think we're being very ambitious?
39:19Briony and Tasha reckon they've got one record
39:21Look at all this
39:22This is going to be absolutely huge
39:24Yeah
39:25Already in the bag
39:26I think actually that we've asked for the most amount of flour ever asked for on Bake Off
39:31It's a lot
39:32It's a lot
39:33And what is the scene?
39:34We are doing a scene inspired by the Grinch
39:37So we're doing the town with the mountain behind
39:40An ice rink with skaters that will move
39:43And the little people or the...
39:45The little people would be little gingerbread people
39:47They may or may not look like you two
39:49Depending on how much time we have
39:51Nestled in the shadow of Tasha's almond and orange biscotti mountain
39:55The colourful houses of Briony's gingerbread Whoville
39:58Will be complete with Isomalt ice rink and gingerbread skaters
40:02You're doing the Grinch right?
40:03We are doing the Grinch
40:04And by the Grinch you mean Paul Hollywood?
40:06Yeah obviously
40:07I can't remember what it looks like
40:08It's green
40:09Hairy and green
40:10Like hairy and green like long fingers and a big belly and long legs
40:13Blue eyes
40:14Blue eyes
40:15Stone wash jeans
40:18He is the Grinch isn't he?
40:19Yeah he is yeah
40:21If the teams are to successfully build scenes that can support their own weight
40:25So I'm cutting part of the background
40:27This is supposed to be representing the rooftops of London
40:31Then every one of their precision engineered biscuits must be baked to perfection
40:36Do you think that feels alright?
40:37So it needs a bit longer?
40:39Longer
40:40Longer yeah
40:41For while most will be constructing static scenes from an array of flat packed pieces
40:45Andy and Nelly are going interactive
40:47We are making the Polar Express
40:50But not only that the train will be remote controlled
40:53Andy's remote controlled gingerbread and brandy snap Polar Express
40:57Will sit alongside a towering pecan biscuit Christmas tree
41:00In a meringue field filled with macaron snowmen and raspberry shortbread lollipops
41:05So hopefully it's going to be we want to make it fun
41:08It doesn't going to be perfect but who's perfect?
41:10Well it will be perfect
41:11You've come up with some amazing things in the tent before
41:13You're both very good at baking
41:15You're doing a lot of different things
41:16You know the brandy snap the ginger
41:18You're doing shortbread
41:19You're doing macarons
41:20So yeah I'm looking forward to this
41:22Good luck
41:23Good luck yeah
41:24God help you as well when you're going to ride it
41:29While it's important the teams bake enough gingerbread jigsaw pieces to construct their festive film scenes
41:35I'm making a sleigh, elf and the base box to stand everything on
41:44Big responsibility
41:45It's crucial they don't sacrifice quality
41:48Out in
41:49In out
41:50Don't stop never stop
41:51Always make the gingerbread
41:52In pursuit of quantity
41:54Yeah I'm going to
41:55I'm making the biggest piece
41:56The pebble street right now
41:58In an ideal world we would want to chill this
42:00Because if you don't chill it
42:02It might not hold its shape well when baking
42:05The reality is that I don't think we're going to have the time to do this
42:08And while gingerbread is a robust biscuit
42:11Overworked it can lose its signature snap
42:14This one went really dry babe
42:16But while Andy's attention is entirely on the gingerbread for their train
42:20Nelly's sorting out the scenery
42:22So I'm doing three things
42:24I'm doing shortbread biscuit with a pecan nuts for the Christmas tree
42:28And I'm doing macaron snowman's
42:30And I'm doing lollipops from shortbread biscuit and a raspberry jam
42:34So Andy's doing the train
42:36That's his job
42:37And my job is to do the surrounding
42:40New Year's bakers you are halfway through
42:46We've got time in this place
42:48I know
42:49With time now the team's biggest hurdle
42:51The race is on to bake the last few biscuits before construction can commence
42:56So right now I'm making the face of the mountain
42:58Which is going to be chocolate orange and almond biscotti
43:01I'm making my mousse
43:03We also have a chocolate chocolate sponge
43:06We have hazeln and ganache
43:09We have chocolate mousse
43:12Or else we have pear compote
43:15The trouble with macarons
43:17You need to have time and patience
43:19Do I have a time?
43:21Do I have a patience?
43:23Brandy snap, yeah
43:25This is buddy
43:26These are the fiddly bits aren't they?
43:28Oh no, I've knocked his foot off
43:31Oh no!
43:33This is the brandy snap
43:36This is going to be that shape at the front of the train
43:39Be careful Andy, look
43:41Thanks
43:42Oh no
43:43Sorry, gorgeous
43:44Just go away, because you're going to burn me
43:46Leave it
43:47No, no, no, no, no
43:48Just put it down, put it down
43:52Oh no
43:54It's okay
43:55Don't panic
43:56It's alright
43:57If you don't want to have it, it's okay
43:58No, it is panic
44:03Bakers, you have one hour left
44:06Are you kidding me?
44:07Where does time go in here?
44:09Yeah
44:10I don't know what you're doing
44:11Yeah, it's alright
44:12Cut
44:13While Andy strives to salvage the Polar Express's brandy snap boiler
44:17I can get this train back on track
44:19Because me and Ellie, we will do this
44:22We will do our very best
44:23For everyone else
44:24Everything is baked and out of the oven
44:26It's time to transform biscuits
44:28Are you going to do the houses?
44:29Yes, because I can
44:30Okay, okay
44:31Then I'm going to start decorating
44:32Yes, I think that's a very good idea
44:34Into festive movie magic
44:36I have a lot of pieces
44:38I think it counts, but I think it's a lot
44:40What is this?
44:41What is this?
44:42This is the train
44:43This is the choo-choo train
44:44Oh, this is the train
44:45So this is the trunk of the carriage
44:46Yeah
44:47These are the carriages and they're the front
44:48Roof, sides
44:49This looks great
44:50It's alright
44:51It's really going to move
44:52The ginger
44:53Yes, it's going to
44:54I hope so
44:55Okay, we're getting colourful now
44:56This is good
44:57This is my favourite bit
44:58I think this is the bit where you kind of
44:59See it all come together
45:00And it feels good
45:01Look at that
45:03I mean, it could be a surgeon
45:05Really good, Ralph
45:06My neighbour love this, you know, innit?
45:08Do you like shimmer?
45:11I love a bit of shimmer, babes
45:13And then, do you like a bit of hat?
45:15So, hold on a minute
45:16Are you actually making me part of this bake?
45:18Yeah, why not?
45:19Why not?
45:20Oh, it's on puppies
45:21It's on puppies
45:22It's on puppies
45:23Bakers, you have 30 minutes left
45:26Right, erm
45:28I've just remembered about the biscotti mountain
45:30I need to get on that
45:31Is the ice melt melting?
45:32Yeah, it's melting, yeah
45:33Just stick it
45:35Just stick it
45:36Just stick it
45:39The top is actually the hardest bit
45:41Because you want to get that point
45:43Which...
45:46My hands are really shaky today
45:48Don't let your nerves get the better of your roll
45:50Yeah, I know
45:51Well, I'm doing now the lollipop, so
45:55This is a shore bread
45:57With, erm
45:58Raspberry jam
45:59They're sturdy
46:00Like, they're solid
46:01The good thing is
46:02Is because it's a winter seed
46:03We can cover a lot up with fondant
46:05Oh, don't do that for me
46:07Oh, that looks fantastic, babe
46:09Well done
46:10Aye, that looks so bad
46:12Which bit belongs to his house?
46:15What was this one?
46:17This is very precarious
46:19Careful, careful, careful
46:21I am, I'm bent double
46:23Because I don't know why
46:24Like, I could stand and do this
46:25But this feels too relaxed
46:27So I've got to
46:28Just really got to go down
46:29I have to be stressed
46:30The Polo Express had a massive tube along it, didn't it?
46:33I got Christmas tree
46:34And the snowman's look good
46:36That was my thing, okay?
46:38So the rest is on Andy now
46:40Ow, Nils
46:41Ow, f***
46:43Ow
46:44The cloud, we need the clouds then
46:46Clouds, I will pipe with one
46:48And just some white buttercream
46:49Is there any white buttercream left?
46:50Oh, what about if he's like bent in like that?
46:52No, because that's textured
46:54That's fine, I think that's fine
46:55That's quite funny
46:56This is really hard
46:57Five minutes left, bakers
46:59This is a joke, Nils
47:01What's happened to us?
47:03Don't, don't, don't move at all
47:05Get the marshmallow
47:07I'm getting the little decorations on
47:10Like the tree, the sledge
47:11Yeah, yeah, exactly, yeah
47:12Oh no, that's broke, Nils
47:15What are you gonna do?
47:18This fell
47:19Candy canes
47:20We have like two minutes
47:21We might, we might have two minutes
47:22Bakers, you have one minute left
47:25Oh, it's exciting
47:26Oh Nils, help us out with this one
47:28Don't complain
47:29Oh, this is not the right time
47:30I've got my ass locked
47:31That present's fallen out
47:32As soon as we pick it up
47:33It's all gonna bloody collapse
47:34It's okay
47:35Oh, sorry
47:36Yeah, okay, we're good, it works
47:38Oh my god, those trees are beautiful
47:41Oh my god, those trees are beautiful
47:42Not big one
47:43You need to crumbly
47:44Yeah
47:45No, don't worry
47:46I've never made so much mess in the kitchen in my life
47:49Five, four, three, two, one
47:55Your time is up, bakers
47:59Well done, babe
48:01I'm sorry about him, but he's quite funny
48:04He's very funny
48:05Mm, mm, mm
48:07This would look fantastic under a Christmas tree
48:10Or under a bus
48:11Give me, give me
48:20The bakers' festive movie biscuit scenes
48:22Now face the judgement of poor and pro
48:25Val and Selassie, it's time for your showstopper
48:35I think the structure is fantastic
48:37I think that it's probably the tallest biscuit design that we've had in the tents
48:41My issue is you needed to do three times as many windows as that all the way around
48:48This was before they completed the building
48:50Right
48:51Let's try the gingerbread
48:54Nice thin gingerbread
48:56Mm, mm, it's delicious
49:00Very good ginger
49:01Dines to what the entremets like inside
49:04Wow
49:06That's quite impressive
49:09Is that pear as well, yeah?
49:10Yeah
49:14That is delicious
49:16It really is
49:17The pear is an addition that you didn't think you needed
49:19It's such a nice blend
49:21I think that this is wonderful to look at
49:24The baking is wonderful
49:25And the extras like the entremets are faultless
49:29Well done, thank you very much
49:30Thank you
49:31Thank you
49:37It's a little bit clumsy
49:39But I think you have demonstrated a lot of different skills
49:42It's highly imaginative
49:44But we need to eat it really
49:45We have a little snowman
49:47They are almond meringue with chocolate ganache and raspberry jam
49:52Those little snowmen are delicious
49:54They're tasty
49:55But let's have a look at the train
50:00The ginger spice level is good
50:02It's a little bit overworked
50:04I wish you'd had more time on the train
50:06Go on now, I'll let you take that away
50:08Thank you
50:14That's a good train actually
50:16Oh, that was...
50:17Oh!
50:20Come to mama
50:21The overall effect I think is very nice
50:32I do love this mountain, it's clever
50:37Nice
50:38Very good, but spotty
50:39All I can hear from behind me is Giuseppe going, nice
50:41Sorry
50:42Very great!
50:43The nut and orange in there is just right
50:46Very good
50:47It's delicious
50:48It's got the right texture
50:49The other one is the ginger
50:57It's very nice, it's a bit chewy
51:00It's a bit thick
51:01OK
51:02I know the temptation is to go thick
51:03Because it gives you the rigidity
51:04That you need to build everything on
51:05But you didn't have to go that thick
51:07And if you do, you need to bake it a little bit more
51:09But overall
51:11Flavour-wise, it's fantastic
51:12It's got a nice bit of hit of spice to that
51:14Quite warm
51:15Biscotti in particular
51:16I love the mountain
51:17But the overall design is charming
51:19Well done
51:20Thanks very much
51:21Thank you Tasha
51:22Thank you Bryony
51:23Well done
51:24This is just such a wonderful demonstration of beautiful design and decoration
51:37The actual cutting out is beautiful, neat
51:41But what sets it off is the pipework on it
51:43That's the thing that makes this stand out
51:45It's highly effective
51:47Is that wood?
51:48The beck, yes
51:49Yeah
51:50Right
51:52Little bit of a house
51:54It's a pity to break it, really
51:59Flavour-wise, I love
52:01Bake's not enough
52:02Oh
52:03I'm getting a softness to that
52:04They're a little thick
52:05Maybe you could have baked it a bit longer
52:07Longer
52:08This is the...
52:09The pavement, yeah
52:14Just more of a sugar biscuit
52:15Yeah
52:16This is a much paler flavour
52:18But I'm getting the zest coming through
52:20I like the bake on it
52:21It's very crisp
52:23Overall, beautifully piped
52:25The bake on the houses need a little bit longer
52:27But the base, the citrus and the ginger is very, very good
52:31Well done
52:32Thank you
52:33Thank you
52:34Thank you
52:35I think they like the flavours
52:36But the biscuit was underbaked slightly
52:39You're missing one of the critical points
52:41No, no, no
52:42Basically
52:43The decoration was stunning
52:44No, no, no
52:45Basically
52:46It's funny, you definitely pick up on the negative
52:48You do
52:49And it stays with you
52:50I'm really proud of us
52:51Yeah, whatever happens
52:52I'm really proud of what we've done
52:53We are between winners
52:55Finalists
52:56Semi-finalists
52:57Starbakers
52:58Yeah
52:59Starbakers
53:00We are nobody
53:01Come on, girl
53:02We did it
53:03Boy
53:04No, boy
53:05No, boy
53:06Come on, boy
53:07We did it
53:08I think it's going to be a very, very close one
53:09It will be
53:10Very, very close
53:11It will
53:12But we'll see
53:13Each one of these showstoppers was like watching a movie
53:20I mean, Nelly and Andy
53:22I thought everything was good, bar, weirdly, the train
53:25It was just a little bit scruffy
53:27Let's talk about Tasha and Briny
53:30My only quarrel with this is it's ruined by too much fondant
53:34If we're looking for the best showstopper, for me, it's Giuseppe and Raoul
53:39Theirs look like something you'd see in Harrod
53:41You didn't seem too happy with the fact that there was a wooden board at the back
53:45Why shouldn't it have been a biscuit?
53:47I would give it to Val and Selassie because that structure is so impressive
53:51I thought the bake was good, I loved the biscuit base that they made
53:54And then you have a beautiful mousse on the top of that
53:56That was good
53:57Hold on, have we got a bit of a clash here?
53:59Well, this is New Year
54:00This is New Year
54:01We always quarrel at New Year
54:02We all have a little bit of a rumble
54:04Brewer's neck in the vodka slow and I think this is where it started
54:08Well, we just want to say, don't we?
54:10Happy New Year
54:11Come on, let's go and kiss our grandparents
54:15What do you mean kiss your grandparents?
54:17Get it off me
54:18Oh, Grandad
54:19We love you Grandad
54:21What a start to the New Year, Bakers
54:28You've been incredible
54:30Unfortunately, there can only be one winner or two
54:33Because it's all about pairs
54:34And the winner of the New Year's Bake Off is...
54:39Val and Selassie
54:44Thank you
54:45Well done, Selassie
54:46Thank you
54:48Well done, Selassie
54:49Thank you
54:50Well done, thank you
54:51Well done, Val
54:52Thank you
54:53Well done, thank you
54:54Well done, Val
54:55Carrot?
54:56No, no, you heard it
54:57You did all the hard work
54:58Well done, Selassie
55:00Well done, Selassie
55:01Fantastic
55:02This is great
55:03I thought they snatched it from us with the last minute
55:07But yeah, not much to say other than it's been great
55:11It's the third time in the tent and we've made it
55:14But it's teamwork
55:16Awesome
55:17Thank you
55:18That was really close
55:19Thank you
55:20Next time
55:21Absolutely
55:22So it's very tight
55:23And I just don't think Giuseppe and Rahul did enough in the Showstopper
55:26To warrant the winning of the New Year Great Bitches Bake Off
55:30I want to come back again with Giuseppe and do something more spectacular, more neat
55:36Oh my god
55:37I might have to change my mobile number then
55:39That's crazy
55:40I absolutely loved the last couple of days
55:44It was terrific fun
55:45But it's very cold, it's New Year
55:47I need a drink
55:48Come on
56:00It's been a brilliant way to bring in 2026
56:02And I just hope everyone's enjoyed it as much as we have
56:05Because we've had such a fantastic time
56:11Happy New Year!
56:12Happy New Year!
56:13Happy New Year!
56:14Happy New Year!
56:15Happy New Year!
56:16Happy New Year!
56:17Happy New Year!
56:18Happy New Year!
56:19It's been wonderful seeing all those bakers back in the tent
56:25And they were sort of celebrating friendship as much as they were baking
56:40We've had a fantastic couple of days in the tent
56:43We've had a fantastic couple of days in the tent
56:44Great fun, great baking
56:45I'd like to wish you all a very happy New Year
56:48Happy New Year!
56:49Happy New Year!
56:53Happy New Year!
56:55Thanks guys
56:56We've got a special episode planned for next year
56:58And we want you to be a big part of it
57:01If you've got an idea for a challenge
57:02Now's your time to share it
57:04Head to channel4.com forward slash take part
57:07take part.
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