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00:00What's up, Mr. Robin?
00:02You like to eat the leftovers put out by the crew on the bird table?
00:05Well, I've got good news for you.
00:07Today is patisserie day.
00:09So go, fly, tell all your friends in the wood.
00:15Pull it.
00:16Welcome to Junior Ba-
00:18To Junior Ba-
00:20Bake Off!
00:21Why can't you do one thing?
00:23One thing, I ask.
00:24Last time...
00:25Usariah geysa.
00:27The bakers turned builders.
00:29It's got a few cracks in it.
00:31And while Eliza hit the heights as Starbaker...
00:33You really pulled it off, Eliza.
00:35It's absolutely perfect.
00:36Some just hit the deck.
00:38Oh, no, no, no, no, no, no.
00:40And as their foundations crumbled...
00:42One's falling apart.
00:43It's got to collapse.
00:44Can this just stay?
00:47Kian and Tomo had to leave the tent.
00:50Sorry, fellas.
00:52Today, it's the fight for a place in the final.
00:54It really has to be perfect.
00:56They must conquer patisserie.
00:58A whole new experience.
01:00With the pressure on...
01:02Whose technical will stand out?
01:04Oh, my God, it's leaning so much.
01:06And whose showstopper will set the judges on fire?
01:09Don't burn it.
01:11With only four places in the final...
01:13Running out of time.
01:15One thing is certain...
01:17Two bakers will be sent home.
01:19I can't bear this tension, actually.
01:20I'm feeling quite faint.
01:27The six remaining bakers have survived 16 gruelling challenges to make it to the semi-final.
01:33Semi-finals today.
01:34That's crazy.
01:35Honestly, it's just mind-begozzling.
01:36I don't know if that's a word, but it's just...begozzling.
01:38Whoa!
01:39There's so much space.
01:40It's so weird.
01:41It feels empty.
01:42Now that I've got here, my competitiveness has definitely gone up a notch.
01:46So, like, now I really want to win.
01:49History is a lot about the look of the bake.
01:51I do have a delicate touch, but sometimes when I get a bit nervous, I shake a bit, so hopefully
01:57I'll be okay to stay calm.
01:59This is where I was when I had that disaster.
02:02That's always good.
02:04And this is where Drew was when she went out.
02:06Hopefully this isn't the cursed bench.
02:08The bakers face two challenges, and for the first, they've no idea what to expect.
02:14Morning, bakers.
02:15It's semi-final day.
02:17How are you all feeling?
02:18Nervous.
02:19Hands up if you're happy.
02:22Hands up if you're anxious.
02:24Well, you've all done fantastically well to get this far.
02:28And let's face it, so have I.
02:30But today you face your toughest challenge of all, as it's patisserie day.
02:36And only four of you can go through to the final.
02:39Prue has set today's technical challenge.
02:42Prue, any advice for our bakers?
02:44Don't panic.
02:45You can do this.
02:47Just take it step by step.
02:50Well, it is a technical challenge.
02:52It is judge-blind, so I'm afraid you too, please.
02:55What are you still doing here?
02:56Go on.
02:57Off you go.
02:58Prue would like you to make four milfoy, a French term that translates as a thousand leaves.
03:07You need to bake this delicate pastry, fill it with creme diplomate and raspberry jam, and decorate it with fondant icing with raspberry feathering.
03:16You have a whopping three hours in which to make your milfoy.
03:20On your marks.
03:21Get set.
03:22Bake.
03:23Oh, my God.
03:25This is by far the toughest technical challenge the bakers have faced.
03:31Four separate tricky elements and 22 instructions, each stripped down to test their knowledge at every stage.
03:38Yeah, I've heard of it before, but I've never made it before, so I'm a little bit worried.
03:44I actually made a guess that this is what it was going to be, and we were right, unfortunately.
03:50I don't think milfoy is quite an easy thing to make because, obviously, it's a semi-final and, like, you know, they'll be wanting it to be hard to see who can get to the final.
04:01Prue, you've been saying to me throughout the whole series that my technicals are pretty difficult, and you've chosen milfoy.
04:08Milfoy.
04:09Milfoy.
04:10Milfoy.
04:11I am French.
04:12Bonjour, bonjour.
04:13Bonjour, bonjour.
04:14This is high-class French patisserie, so it has to be really elegant and neat and beautiful.
04:21So, you start with the pastry.
04:22Yeah.
04:23And it's rough puff.
04:24It has to be absolutely crisp right through.
04:27But the other thing you have to do is get all the different consistencies right.
04:31You've got to make the creme diplomate stiff enough to stay up, lightened by the whipped cream, so it's sort of a little bit moussy.
04:38And the jam, of course, has to be set so that you can feather it.
04:42Oh, my days.
04:44So, they have to make their jam, their cream, their pastry...
04:48And the fond.
04:49You're taking the neck.
04:51It's got to be difficult.
04:52It is the semi-final.
04:54I just can't wait to taste this.
04:55Oh, come on then.
04:56Let's do it.
05:02That is poetry.
05:05Poetry motion, that is baggy.
05:07Oh.
05:12To make the rough puff pastry, add the butter, salt and plain flour to a bowl.
05:16Baggy, add the luff water to create a soft, but not sticky dough.
05:21Morning, Amal.
05:22Morning.
05:23Another day, a new start.
05:26Yeah.
05:27Have you ever made Mille Foy before?
05:28I've made raspberry jam before, and I've made creme diplomate.
05:31So, it is just the rough puff that I've never actually made.
05:36Just the name Mille Foy kind of puts you off, doesn't it?
05:38I think all French stuff just sounds a bit scary.
05:40In our house, we call it a cream slice.
05:43You know, the English version, isn't it?
05:49Hello.
05:50Fall out the door on a fluid surface.
05:53Use sharp taps up and down the dough rather than rolling.
05:56Tap, tap, tap, tap, tap, tap.
05:59Whilst attempting to pull off a flaky pastry to French patisserie standard...
06:04We need to heat some milk.
06:06..the bakers are also expected to manage two fillings
06:09and their decoration.
06:11Three hours is like a big time management problem, isn't it?
06:15It is. The crew goes, don't panic.
06:17So, what are you supposed to do when someone says, don't panic?
06:19You panic.
06:20Yeah, why would she say that?
06:22Don't panic.
06:23She's trying to get people nervous.
06:25The creme diplomate filling starts life as a creme patissiere.
06:29Creating it is fraught with danger.
06:32So, I'm just adding the milk in.
06:33I'm doing this to temper the eggs
06:35so it doesn't start scrambling when I add the rest of the milk in.
06:40It's hot milk, but it's not too hot for the eggs, I don't think.
06:47If they don't cook their creme patissiere thoroughly,
06:50it won't be thick enough to hold up their mill foie.
06:53But overcook and they'll have a lumpy mess.
06:56Yours is thicker than mine.
06:58Can I see yours?
07:00Yeah.
07:01Is it not lumpy either?
07:02No.
07:03I'm going to thicken mine a bit more, I think.
07:06My arm hurts.
07:08I don't know how thick I went to make mine.
07:11See, this is what Eliza's like.
07:13She'll panic and then she'll put it up and she'll come first.
07:16Once thickened, remove from the heat, then transfer to a bowl
07:19and it'll allow to cool completely in the fridge.
07:21Whoa, that's so smooth.
07:22I feel like it's a bit grainy.
07:27Because there are just too many lumps in it and it's not, like, sifting, it's not really working.
07:35I think I'm going to redo my creme patissiere.
07:45One hour gone.
07:46Two hours left.
07:47I wouldn't normally start it again, but I think it really has to be perfect.
07:51Tom, do you really want to win this?
07:53Yes.
07:54I think everyone wants to win it.
07:56I think that's sort of the aim, isn't it?
07:58I'm trying to be serious here, Tom.
08:00I'm trying to ramp up the tension.
08:02Have you got the killer instinct to beat Eliza?
08:05Have you got the nerve to trample Amal into the dirt?
08:10Do you have the...
08:11It's so aggressive.
08:12All this.
08:13This is what I'm trying to get at.
08:15Let's do some things that might bring out your aggressive side.
08:18My aggressive side?
08:19Yeah.
08:20Okay.
08:21Punch me.
08:22I don't want to punch you.
08:23See?
08:24Well, I can do the thing where you go like...
08:25Don't punch me.
08:26You, like, hit your own chest and it sounds like you hit them.
08:28Oh, that?
08:29You tend to slap me and then I go and clap my hands.
08:31Okay.
08:38Okay.
08:39I'm going to do this now.
08:43Divide the pastry in half and roll each piece out to a 26 by 26 centimetre square.
08:49Ooh.
08:50Do I lay this in there somewhere?
08:52I bet it needs to be precise because these are going to get caught up as well.
08:56Once it's baked.
08:57I feel like if it's not precise, then you'll have wonky mill foie.
09:01I'm really happy with the second batch.
09:02It's a lot less lumpy.
09:04Pretty confident I can pull back the time.
09:08I mustn't let the bakers see, but I've nicked Proust mill foie.
09:11Of course, it means a thousand layers in French.
09:15So I better just check Proust is up to standard.
09:18One, two, three, four, five, six, seven, eight.
09:22You're halfway through, bakers.
09:24You have an hour and a half left.
09:27Before the pastry hits the oven, it needs to be weighed down with baking trays.
09:31Because this will rise in the oven, but we want it to go crispy and have the layers, but not go dead big.
09:38Baking blind, they must rely on their instincts to judge when the pastry is just cooked through enough.
09:43Not enough, and it will be stodgy.
09:46Overbake, and it will be unpleasantly dry.
09:49Let's bake for 25 to 30 minutes or until golden's fully cut through.
09:53Hi Vaughan.
09:55Oh.
09:57Oh.
09:58Yes, you've definitely got the killer instead.
10:00Now I'm just doing the jam.
10:02The jam, I need to heat it to 104 degrees, which is the setting point for the jam.
10:08Come on.
10:10Prue is putting the bakers under pressure like never before.
10:14Meanwhile, make the creme diplomat.
10:16While achieving a set jam that won't slide off their pastry, they must also transform their creme pat into a thick creme diplomat.
10:24This is definitely a marathon.
10:26Strong enough to save their milfoy from collapse.
10:29I just feel like it's a bit runny, like this won't hold its shape.
10:32Maybe when I was thickening my creme pat, it wasn't thick enough, I didn't cook it enough.
10:38So it's quite runny, so I'm just going to get it into the fridge.
10:44101, 102, 103.
10:47How long do we have left, Harry?
10:4930.
10:5130 minutes left, bakers.
10:52Oh, this is the moment of truth.
10:55The big reveal.
10:56I'm going to leave it in for two more minutes.
10:59I'm going to give it maybe, maybe like two more minutes.
11:06Yeah, I'm quite happy. They look quite good.
11:13Yes!
11:14Does anyone know what it should look like?
11:16It says it needs to be golden.
11:18And I'd say that's definitely a golden colour.
11:21Get in.
11:23998, 999, a thousand.
11:26Yes, that's a true me of fame.
11:29Psst, psst, Harry, Harry.
11:31Psst.
11:32True, what are you doing here?
11:33I think I left a couple of layers out of that one.
11:36Are you sure?
11:38Only one way to find out.
11:40One, two, three, four, five.
11:44Yeah, that looks dumb.
11:46This one's definitely baked.
11:48It might be a little bit over.
11:50This one is baked, I think.
11:52Once the pastry is cool, trim each square to 24 by 24
11:56and then divide into eight rectangles.
11:59Accuracy is definitely key.
12:01And you need to pay close attention to the detail.
12:04Because if you do it wrong, then you're not going to stack up properly.
12:07Properly.
12:08Prue is looking for four meal foie.
12:12Each with four layers of pastry and, as always, they must be identical.
12:17Identical, I hate that word.
12:19They're not identical, but it's fine.
12:22A few of them are a bit wonky, but I can hide that.
12:28I hope.
12:31Harry.
12:32Ian, what do you do?
12:33It's a technical challenge.
12:34I know, I know, I know.
12:35But you know that part when you say, I'm out on cue, it's Liam and Prue.
12:39Oh, yeah, it's very popular, that bit.
12:40It's almost like a format point.
12:42Yeah, but could you just put more prominence, more welly in when you say my name?
12:47I'll give it some thought, but...
12:51I can't promise anything.
12:5315 minutes, bakers.
12:55You've got 15 minutes now.
12:57Start feathering.
12:58This white stuff is the fondant icing.
13:01I think it's a good consistency.
13:03You've just got to get it really neat and identical.
13:07Careful, don't mess it up.
13:12Am I annoying you?
13:14Just a bit.
13:15I'm being told to move on.
13:16I've never worked with fondant icing like this before, so it's a whole new experience for me.
13:23I've actually never done feathering.
13:26Feathering's going good.
13:27I'm not being very neat with my spreading over, though, because I'm in a real rush.
13:34It feels quite posh, you know, feathering.
13:37I feel so fancy doing this.
13:40My favourite wrist fondant icing's a bit too thick, so it's not working as well as I'd like.
13:49Please be set.
13:51Oh, my God.
13:53How's it going?
13:55Not so well, to be totally honest with you.
13:58No? Why?
13:59If you look in the freezer, my creme just come out. It's like water.
14:04Oh.
14:06Oh, it is a bit runny, isn't it?
14:07Yeah.
14:08Thicken it up.
14:10I usually use wallpaper paste as a good standby.
14:13In your food?
14:15Yeah.
14:16This is not the time. We've got ten minutes left.
14:18I'm not really sure how big the blobs need to be, but I think it needs a bit of height to it.
14:26It's just not thick enough.
14:29It's not making those nice blobs.
14:32Right, how many layers is it? Four.
14:37Is it three? Oh, it's not.
14:40I've got to add another layer yet.
14:42Five minutes, bakers.
14:44Just five minutes left.
14:46Oh, my God, it's leaning so much.
14:51Oh, it's just melting.
14:55That's just...
14:56Oh.
14:59Does that happen to anyone else?
15:05Oh, it's not staying. It's not thick enough.
15:08Yeah, none of them are going to hold.
15:10It's so annoying.
15:12Oh.
15:13Oh, I feel like it's too tall.
15:16I'm done, so I just need these to set a bit down.
15:20Prue's meal for you should have four layers of pastry.
15:23But Finn and Eliza have only done three.
15:27I've got four squares left over.
15:28How many sheets have you done?
15:30Four.
15:31And three.
15:33Wait, yeah.
15:34Wait, three?
15:35Yeah.
15:36Why are you people doing one more?
15:38I'm really confused.
15:40We were meant to do four.
15:42One minute, bakers!
15:44Tom, you all right?
15:45No.
15:47What's up?
15:48They're all terrible.
15:49This is so gross.
15:50I'm really confused.
15:51Is it meant to have more layers?
15:52Yeah, I think so.
15:53How many layers can you have?
15:54It needs to have four layers.
15:55Oh, damn.
15:57I don't have any creme dip from that left.
16:00Oh, no.
16:02You've got like 20 seconds left.
16:04Don't worry.
16:06How many feathers do you want?
16:07I don't know.
16:11That's it, bakers.
16:12Time's up.
16:13Just do that on.
16:14Place your bakes behind the photographs of yourselves on the front table.
16:18What a joke.
16:20What have I made?
16:21What have I made?
16:22What have I made?
16:28Mine has one layer less than everyone else's.
16:30They're not going to know.
16:31Oops.
16:32Oh, he's not going to count the layers.
16:33Don't tell them, guys.
16:34Nobody tell them.
16:38The semi-final patisserie technical challenge...
16:42..is awaiting judgement.
16:44Oh, no, I'm terrified.
16:45Always nice to see them.
16:47It's Prue and Liam.
16:48That's better.
16:51Prue and Liam are looking for four identical mille foie,
16:55each with four layers of crisp, flaky pastry
16:58filled with raspberry jam and a thick creme diplomat
17:01and topped off with a delicate feathered icing.
17:04And they have no idea whose are whose.
17:11Well, the obvious thing to say is it's missing a bit of feathering.
17:15They're a little bit lopsided.
17:17I've got four layers.
17:19I have a feeling, though, that the pastry could have done
17:22with a bit more cooking.
17:25Mind you, it's quite crisp and it's got good layers.
17:27Yeah, it's quite too fast.
17:28When it comes to a mill foie,
17:29don't be afraid to go really dark on the colour
17:31because you want the pastry to be really flaky and crisp.
17:38Hmm.
17:39Jam is excellent.
17:40CrĆØme patte's very good.
17:42Nicely whipped.
17:43Yeah, the creme patte's really smooth.
17:45It's just...
17:47just a little bit messy.
17:48Feathering is really good, but the creme diplomat is not thick enough.
18:00The pastry's really good.
18:01It is crisp.
18:02But I feel like because the custard's a little bit runny,
18:05it is smooth, but you can still kind of taste, like,
18:08the corn floury taste of it.
18:11So you need to cook it out for a little bit longer.
18:13It's almost there.
18:14It's almost there.
18:15This one, the pastry cream, looks very well made.
18:20They are a bit untidy.
18:22Mmm.
18:26That's really beautifully made pastry.
18:28Custard well-cooked, flaky pastry, great jam,
18:32just a little bit tidier.
18:38They look a little mismatched, don't they?
18:40The creme diplomat is a little bit too soft,
18:45and so it's sunk a bit.
18:48This pastry is undercooked.
18:50And because you don't have enough diplomat,
18:53it's almost like a jam tart than an actual Malfoy.
18:59I think the baker misunderstood the instructions about feathering.
19:02It's almost like a heartbeat.
19:07The pastry's almost there.
19:08Some of it's cooked, some of it's a bit halfway.
19:11The jam is excellent, but the creme diplomat is just not enough.
19:21This one has most perfect feathering on top.
19:24Feathering's great on it.
19:25And what's so good about this one,
19:27the pastry seems like the darkest one out of the set.
19:31Yeah.
19:32I mean, that really looks like a professional Malfoy.
19:35However, you don't have diplomat in one of the layers.
19:40Yeah.
19:41Because the bottom layer doesn't have it.
19:42Oh, busted!
19:45Yeah.
19:47Oh, beautiful.
19:49That's what you want to hear when you cut into it,
19:50you just hear...
19:53Okay.
19:55Really lovely.
19:59Custard's smooth,
20:00right amount of jam,
20:01right amount of diplomat,
20:03pastries well-baked.
20:05Overall, that is a very good effort.
20:08Prue and Liam must now decide
20:10who has perfected the French Malfoy.
20:15In sixth place, this one.
20:17You needed a lot more creme diplomat.
20:20It was a good effort, okay.
20:22And number five is this one here.
20:23Yeah, that's amazing.
20:24That is not nearly enough creme diplomat.
20:28Much too much jam.
20:30In fourth place, we have this one.
20:32Tom, do you know what?
20:33It's a pretty good effort.
20:34It's just a little bit unfinished.
20:37And then, in third place, we have this one.
20:40Everything was perfect about it, except that the creme diplomat wasn't thick enough.
20:46And in second place, we have...
20:50this one.
20:51First one.
20:53It was pretty much a toss-up.
20:55And the only reason why you came second is because the bake on the pastry was just not as good as the first one, but really good effort.
21:02Which means, of course, that this is number one.
21:04This is pretty well perfect, except you didn't put any diplomat in your first layer.
21:09So, there was a great deal of debate whether you should win, but you did.
21:13So, well done.
21:15APPLAUSE
21:16Well, that's it, bakers.
21:17You're through your semi-final technical challenge.
21:19Come and taste each other's meal foie.
21:22And we'll see you a little bit later on for your showstopper.
21:25I was very surprised when I found out I got first, because I didn't have a layering,
21:29because at the end, I just, like, slipped it under with a bit of jam on.
21:32And then they picked up on it.
21:34Yeah, that was a bit annoying, but it doesn't really rally, because I came first.
21:37Yes, I've come fifth in the technical, but I've saved myself a fall,
21:41and I think I need to just stay positive and really concentrate for the showstopper.
21:46It's now really important that I do well in the showstopper,
21:49because I really want to place in the final, and I really don't feel so bad.
21:55Only four bakers can make it through to the final.
21:58After this showstopper challenge, two will be going home.
22:04Welcome back, bakers.
22:06For your semi-final showstopper,
22:08Prue and Liam would like you to make a meringue sculpture.
22:12The important thing is it holds its shape when presented to the judges
22:16and melts in the mouth when eaten.
22:19You have three hours in which to bake your meringue sculptures.
22:24On your marks, get set, bake.
22:27My hands are just shaking like mad.
22:31I don't really think I've been this nervous before.
22:34Definitely pushing the bolt out today, because I really want to place in the final.
22:39Prue and I have set the bakers a meringue sculpture.
22:42Now, what's so good about meringue, it's malleable enough to make really interesting,
22:46like, intriguing types of shapes.
22:48However, because it's so delicate, it can crack easily.
22:51So, go for nice shapes, yes.
22:54But make it sturdy enough so it can hold its filling.
22:57You can add elements to it which might help your sculpture.
23:01Like, let's say you were making a train.
23:03You could have the wheels made out of macaron.
23:05You don't have to have every single thing out of meringue,
23:08but most of it has to be meringue.
23:14In this three-hour epic, the first challenge is to create the perfect meringue consistency.
23:20I'm only adding the sugar a bit at a time,
23:22just because if you add it all at once, then it can deflate the egg white.
23:25But if you under-whisk it, it will just flop, it won't be voluminous.
23:29And if you over-mix it, it will also flop and won't be voluminous.
23:33Because you've got to find that balance between the two.
23:36If they fail to strike that critical balance,
23:39their meringue won't be strong enough to hold up their finished sculptures.
23:44Hi Vaughan, how's it going?
23:45It's going good at the minute, yeah.
23:47But you must be perhaps a little bit anxious after the technicals...
23:51Yeah, the technicals didn't go as well as I wanted it to.
23:55No, that's putting it mildly.
23:58And what is the sculpture? What are you making?
24:01It's a boat.
24:02A boat?
24:03It's a meringue boat.
24:06No meringue boat would be complete without a sail,
24:09which will also be flavoured with salted caramel.
24:12Vaughan will fill his vessel with a ballast of chocolate and hazelnut mousse.
24:17Are those spare, those hazelnuts?
24:19Yeah, they're spare.
24:20I've blanched them so you can just peel the skins away.
24:24Do you know where that phrase comes from, blanching?
24:26No.
24:27Aw.
24:28There's a lady called Blanche who fell into a vat of boiling water.
24:32They got her out very quickly.
24:35For one baker, boiling water just isn't hot enough.
24:38I'm making a meringue volcano.
24:40So we have four tears of pavlova and that's going to be layered with peanut butter cream and the kind of lava would be like a strawberry jam.
24:50So it's like a peanut butter jelly volcano?
24:52Yeah.
24:53Alina's towering pavlovas will contain magma chambers of cream, flavoured with peanut butter and strawberry jam.
25:01She'll encase her volcano in scorched Swiss meringue so it's braced for seismic activity.
25:07One question though, is your volcano going to erupt?
25:12It will.
25:13Hopefully.
25:14How?
25:15Do you want it as a surprise?
25:16Or do you want it?
25:17We don't want to be done.
25:18Yeah, don't tell us that.
25:19I like a surprise.
25:20Do you guys like a surprise?
25:21Yeah, we like a surprise.
25:22There you go.
25:23Yeah.
25:26Hi Tom.
25:27Hello.
25:28What's your meringue sculpture?
25:30So it's going to be cones and ice cream but they're three different flavours.
25:34Oh I see.
25:35So you've got strawberry, chocolate and vanilla and the cones are just vanilla.
25:40Well one of the ice creams is vanilla, right?
25:42Yeah.
25:43So it's a vanilla ice cream on a vanilla cone.
25:46I can just hear Prue, you know what she's like.
25:50I would have preferred it if the cones were a different flavour to the ice cream.
25:57That is a weird pro impression.
26:00Tom will whip up soft Italian meringue in classic Neapolitan flavours.
26:06For decoration he'll use chocolate sprinkles, strawberry coulis and a flake to complete the look of his meringue ice cream cones.
26:13This is the cone stand.
26:15Ah, the cone stand.
26:17Yes.
26:18I made it.
26:19Did you?
26:20Yes.
26:21Handcrafted.
26:22It is wood from a boat that my dad's friend was making for the lead guitarist from The Who.
26:29You know the who, do you?
26:30Not really.
26:31OK.
26:32But my dad knows the who.
26:33It's another conversation that's going nowhere.
26:38Is that very stiff?
26:40Oh yeah.
26:41The pressure's on to get the meringue into the oven.
26:45But unless they sculpt with care, they risk cracks during the bake, which could lead to structural failure.
26:52I'm hoping it lies to create the bought effect.
26:56Can't be having gaps.
26:57Do as well have leaky ice cream.
26:59Why can't I do this?
27:02No.
27:03We lost it.
27:05So my bake is just called meringue cat.
27:11I did a cat because I really like cats.
27:14I'm not like crazy.
27:15I'm not like weird.
27:16Like, you know, like how people are like really obsessed with cats.
27:19I'm not really like that.
27:20But I do like cats.
27:22Eliza's vanilla meringue cat will sit on a meringue mat.
27:26And to keep her feline friend fed and watered, she'll have two coffee flavoured meringue bowls filled with cream.
27:33Eliza, you came first in technical.
27:36Starbaker before the final?
27:38I don't know.
27:39You don't know?
27:40It's never like 100% gone the way which I would have liked it to go before I came here.
27:46Let's go 100% today.
27:48Yeah.
27:49That's what I'm hoping.
27:50I'll go in the oven.
27:52To hold its shape, the meringue needs timing to perfection.
27:5690 minutes on the clock.
27:58Because if it doesn't cook enough...
28:00They're going in for about an hour, an hour and a half.
28:03...their sculptures could come crashing down.
28:09OK, no shaky hands.
28:10Police say the good ones work. I don't want to have to use the bad ones.
28:25Thought I'd have a go at this meringue sculpture myself. One hour gone bakers, you've got two hours left.
28:33Making a meringue masterpiece is difficult enough, but Amal has given herself even more work.
28:39I'm hoping it gives me an edge because I'm also doing a cake. I've named it Flowers for Mum and she's really just inspired me to do this and I thought I'd dedicate this bake to her.
28:51Amal's delicately woven flower basket will be filled with her mum's favourite chocolate and orange cake, which she'll cover with an elaborate buttercream bouquet.
29:02Wow, it's very brave.
29:03I'm looking forward to this one. I think it's probably the most daring showstop I have a lot.
29:10Yeah.
29:11But if you pull it off, it's going to be amazing.
29:12Hopefully.
29:13While Amal says thanks to her mum, at the back of the tent, Finlay is apologising to his dad.
29:19My bake is called Finn's Magpie Fingers and it's because when I was in, like, primary school, I was only, like, little, and then I took my dad's diamond ring into school.
29:33Because, literally, anything that was shiny, I'd have it. I didn't care what it was. Literally, if it was shiny, it was mine.
29:40Finn will stuff his sparkly box with boiled sweet jewels on a bed of Italian meringue.
29:46Are there any other elements, then?
29:48Um, no, I'm, so when it's all built, I'll be spraying it gold and do little kisses.
29:55All right. It's quite a simple idea, isn't it?
29:58Yeah.
29:59You were probably, like, a simple shape as well and, and to be fair, with meringue, you might want to do that because you don't want to go something too flamboyant and it cracks.
30:06Yeah.
30:07I will.
30:08Good luck.
30:09Cool.
30:10Thanks.
30:11It's making me nervous that maybe I've not done enough as other people.
30:18And Liam said that, like, I've gone fairly simple, so...
30:23Scared.
30:24I had planned to do Aphrodite at the watering hole, but it's, it's looking more like Little Mix playing swing ball.
30:38One hour, bakers! One hour left!
30:41Like that, it's looking quite good.
30:46Another ten minutes, and then I'll just turn the oven off and let it cool down for, like, 15 minutes.
30:52The bakers have reached a perilous stage, deciding when to remove their meringues, take them out too early, and the sudden temperature change could lead to dreaded cracks.
31:04That was too risky.
31:05The two ones in the front are bad. I can see three-ish good ones, and then three not-so-good-ish ones.
31:14While the bakers keep a watchful eye on their meringues in the oven, they must also now concentrate on their fillings and decorations.
31:21This is for the Swiss meringue, so this is what I'm going to cover my volcano in.
31:26I make the boost to go inside of my board.
31:32I'm basically piping petals.
31:35I think no-one in the world has jewelry like this.
31:38Shiny.
31:39Hello.
31:40Oh, that's a lovely big brown meringue.
31:42It's a chocolate cake.
31:43It's a ch...
31:44It's not cake day, it's meringue day.
31:46What if there's meringue in there?
31:47Thank heavens, because I thought for a moment you've got the two mixed up.
31:53The bakers are about to find out if their meringues have survived their time in the oven,
31:58and if they are robust enough to hold the shape of their sculptures.
32:02Whew!
32:09They're all right.
32:10This meringue is done, it's cracked a lot, which is really weird.
32:14But hopefully it will hold its shape.
32:16You know your meringue's cooked when it, like, comes off the paper?
32:20The volcano's looking good.
32:22It's cracked a little bit.
32:23It gets covered up anyway.
32:26That's a good start.
32:28Already cracking.
32:37I don't know if I want to flip it now, or just never.
32:40Ugh.
32:41I don't want to do this.
32:44I don't know if this is going to come off in one piece.
32:53Oh, what?
32:56Oh, my goodness.
32:57It's coming, though.
32:58Very slowly.
33:02It's melting in my hands.
33:04Oh, my God.
33:05No.
33:06Oh, my God.
33:13Oh, no.
33:17Oh, no.
33:23I'm now starting to think I've taken off too much.
33:25It's not enough for Carol Vorderman.
33:27I'm thinking maybe Nicola Sturgeon.
33:31Half an hour left, bakers!
33:32I'm really happy with this.
33:35Half an hour.
33:36So, I'm between ladies.
33:37I've got some peanut butter cream, some peanuts,
33:39and a little bit of the strawberry jam.
33:42I've got a bit of crackage here.
33:45I'm just gluing it together with royal icing.
33:47Oh, my goodness.
33:48Ooh.
33:50That's not going to work, is it?
33:51Yeah.
33:53Oh, my God.
33:54It's leaning.
33:55It twists around.
33:56Oh, so that's like a glue.
33:57So, for all those crumbs that are, like, coming loose,
33:59it just kind of puts them in place.
34:00I really hope this is enough to get me into the final.
34:01The problem is, I haven't transferred it to my mat yet,
34:02so it might all crumble.
34:03It kind of looks like a volcano.
34:04So, it actually smells like it's burning.
34:05This actually smells like it's burning.
34:06This is really good.
34:07Oh, my God.
34:08Oh, my God.
34:09Oh, my God.
34:10Oh, my God.
34:11Oh, my God.
34:12Oh, my God.
34:13Oh, my God.
34:14Oh, my God.
34:15Oh, my God.
34:16Oh, my God.
34:17Oh, my God.
34:18It's leaning.
34:19Oh, my God.
34:20Oh, my God.
34:21Oh, that's like a glue.
34:22So, for all those crumbs that are, like, coming loose,
34:23it just kind of puts them in place.
34:24That's like a volcano.
34:27So, it actually smells like it's burning.
34:29This is what could propel you to the final,
34:32hand-crafted boat.
34:34Don't burn it.
34:37Enough.
34:38Everybody likes to shout around the door now.
34:41Okay.
34:43More?
34:46The sea could be quite rough at Harlepool,
34:48which is why they're doing big waves going towards the sun.
34:54Oh, it looks all right, doesn't it?
35:00This is the strawberry lava.
35:04How does it look?
35:05It looks like Liverpool Cathedral.
35:14It's falling apart a bit.
35:18I hate this.
35:20All finished.
35:23I successfully managed to carve a standard meringue.
35:29Yeah.
35:31Oh, delicious.
35:34One minute, bakers. You have one minute.
35:40I'm really happy with that.
35:42I think that's the best I can do.
35:44Do you know what? I think I might be done.
35:46Oh.
35:48This is the most risky bit out of all of it.
35:52Did it?
35:54I think that is it.
35:55It is a little bit wonky, but I'm pretty sure that volcanoes are wonky, right?
36:00Oh, my God.
36:02We lost it.
36:04Time's up, bakers.
36:06That's it.
36:07Step away from your bakes.
36:09Oh.
36:12Mal, you're okay?
36:13It's just so cracked, hasn't it?
36:15Don't worry about it. You'll be fine.
36:17Bye.
36:25It's time to judge the semi-final meringue sculpture showstopper.
36:31Finn, could you please bring your meringue sculpture up to the table for judging, please?
36:40Oh.
36:41It's very neat, and it's nice that you've managed to construct such a good box out of meringue as well.
36:54I love, like, the little jewels in the middle.
36:57Literally.
36:58That's good.
37:00Isn't that clever?
37:06Mmm.
37:07That is lovely.
37:08It's light.
37:09It's crisp on the outside.
37:10Really nice.
37:11Mmm.
37:12You put a bit of salt in there.
37:13Yeah.
37:14Really nice.
37:15Mmm.
37:17It's very simplistic, but every element's done really well.
37:21Well done, Finn.
37:22That's my film.
37:24We can put some of your necklaces in there, no?
37:27Well done, Finn.
37:28Thanks.
37:38Tom?
37:39Please.
37:42I'm not sure we want you to explain, Tom, what you intended.
37:45No, we do, we do, we do, we do.
37:46The one on your right is when a toddler drops the ice cream.
37:51The one in the middle is when you leave it out in the sun so it's all melted off.
37:55And the one on your left...
37:57Perfection.
37:59Let's taste the meringue.
38:06I don't really enjoy raw Italian meringue.
38:09It's too sweet.
38:11But I like the French meringue.
38:13The French meringue is good, it's well baked.
38:16However, because you had three hours, you could have made ice cream.
38:19Or you could have done whipped creams and folded chocolate, folded the raspberry coulis,
38:23because the raspberry coulis is not bad at all.
38:26Tom, you're a better baker than this.
38:28Yeah.
38:29You know that.
38:33So I've done a meringue basket with buttercream flowers on top and I've got a chocolate orange cake.
38:38And as you can see, it's quite worn out and very well-loved, just like my mum.
38:42Very good.
38:43Did you say it was worn out?
38:45No, not that bit, the well-loved bit.
38:47The well-loved.
38:48She meant the well-loved bit, William.
38:50I was like, I'm a savage, mate.
38:51Did it break as it came off the mould?
38:54I think it's just when I started putting the cake and ganache.
38:56The cake is quite heavy.
38:57Yeah.
38:58And I must say, your piping and your colouring of your flowers is absolutely exquisite.
39:05I want to taste cake and meringue together, something I've never had.
39:14It's all delicious.
39:16Everything is done really well.
39:17Good texture of the meringue, the chocolate cake is really moist, and your buttercream is nice and smooth.
39:22The only question I have is just how much of it is actually a meringue sculpture.
39:25Yeah.
39:31I really love the detail of your cut.
39:33It's really cool.
39:34I think it might have been good to give it a darker matte to lie on.
39:38I forgot to colour it.
39:40Right.
39:41Well, that's very honest of you.
39:45Look at that.
39:46Beautiful meringue.
39:47I literally just destroyed its face.
39:49It's so lovely, isn't it?
39:55I just think that nothing beats rye and whipped cream.
40:00It's crispy.
40:01It's almost marshmallow-y in the middle.
40:03And that little, like, coffee part, it's so good.
40:08A little done, Eliza.
40:09Well done.
40:10It's really good.
40:19The construction, I like what you've done.
40:22I like how you've shaped it.
40:23Yeah.
40:24But it just could be more grand, you know?
40:26Yeah.
40:27Like a bigger boat.
40:28Yeah, yeah, yeah.
40:29Yeah, a little bit bigger.
40:30Yeah.
40:31And because it is supposed to be a showstopper.
40:32Yeah.
40:33I want to know, is this a flag or the tiller or a dinosaur in the boat?
40:39Or something else?
40:43So it's like a mass, so it's like the sale.
40:46Oh, the sale.
40:47Yeah.
40:48Right, this is the sale.
40:49Come on, let's taste it.
40:50Right.
40:51Reminds us of the flavours of Bourne?
40:52So it's a salted caramel Swiss meringue and then a chocolate hazelnut mousse.
41:00Right.
41:01That salted caramel is actually quite good.
41:04Yeah.
41:05It really works.
41:06I suppose you paired it with the Hales-or-Nart chocolate spread.
41:08Yeah.
41:09It's a really good combination.
41:10Yeah.
41:11Flavour and textures there, but just, you know, I wish it was just better.
41:15It's a little crude.
41:17Thank you very much.
41:19Nice and warm.
41:28Alina, could you please bring your meringue sculpture up for judges?
41:32Whoa!
41:36Oh, wonderful.
41:37What can I say?
41:38Oh, my goodness.
41:39I think the R.D. is pretty sick.
41:40I just love the lava rolling down.
41:41Let's taste a bit.
41:42The pavlova is vanilla, peanut butter cream and strawberry jam.
41:58Very original, very delicious.
42:01You've played with texture, you've played with flavour and your inspiration as well.
42:06They're all top-notch.
42:08I think that's your best tasting showstopper.
42:12And I'm so happy you've done it in the semi-finals.
42:15Best tasting showstopper yet.
42:18I'm really over the moon.
42:20Going into the final, having a star baker, that would be, like, top all the way.
42:25And they said it was delicious.
42:27I'm just not sure it paid off because they weren't sure how much of it was meringue.
42:30The judges liked my flavour and they liked the different textures.
42:34However, I didn't like the look, but I don't like the look of it.
42:37Any good things I do, even if it is meant to look like that.
42:40I think it's very unlikely I'm going to get through because almost everything went wrong.
42:47Prue and Liam have made their decision as to who has earned a place in the final
42:51and which two bakers will be going home.
42:55So, it falls to me to announce who our star baker is.
43:05Helena, congratulations.
43:07Semi-final star baker.
43:12But, of course, there is a downside.
43:14The two bakers leaving us today are...
43:23Tom and Vaughan.
43:30I'm feeling a bit disappointed because I felt like I could have done quite a lot better.
43:34You're all right, aren't you, Tom?
43:36Yeah.
43:37I'm still really happy to get to the semi-final and I'm really proud.
43:40My time in the tent has been amazing.
43:43I've had so, so, so much fun.
43:46You honestly...
43:48It was so good.
43:49I'm really...
43:51I'm through to the final.
43:55I can't believe it.
43:56This is the finals of Junior Bake Off.
43:59It just...
44:00It hasn't sunk in yet.
44:02Yay!
44:03What is it?
44:04Stopping!
44:07I'm through to the finals, Dad.
44:09Oh, great.
44:11Well done.
44:12I'm so proud of you.
44:13I'm...
44:14I didn't get this.
44:15You've been better.
44:16Guess what?
44:17What?
44:18I got a star beaker.
44:20Oh, my God.
44:22Well done.
44:23Well done.
44:24Well done.
44:25How crazy.
44:27Next time.
44:28The winner.
44:30Whatever happens today I have to live with for the rest of my life.
44:35Of Junior Bake Off.
44:36You don't give it you all.
44:37How can you expect to win?
44:392019.
44:40Huh.
44:41To win it would just be, like, amazing.
44:42Is.
44:43Oh!
44:44I just don't know what to say.
44:45Like, I want it so bad.
44:50Junior Bake Off is looking for bakers aged 9 to 15 for the next series.
44:55To apply, go to channel4.com forward slash take part.
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