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00:01Well, I've got good news for you. Today is patisserie day, so go, fly, tell all your friends in the wood.
00:10Pull it.
00:12Welcome to Junior Ba-
00:14To Junior Ba-
00:15Bake Off!
00:16Why can't you do one thing? One thing I ask.
00:20Last time,
00:22The bakers turned builders.
00:24It's got a few cracks in it.
00:25And while Eliza hit the heights as Star Baker.
00:28You really pulled it off, Eliza.
00:30It's absolutely perfect.
00:31Some just hit the deck.
00:33Oh, no, no, no, no, no, no, no.
00:35And as their foundations crumbled.
00:37One's falling apart.
00:38It's got to collapse.
00:39Can this just stay?
00:42Kian and Tomo had to leave the tent.
00:45Sorry, fellas.
00:47Today, it's the fight for a place in the final.
00:49It really has to be perfect.
00:51They must conquer patisserie.
00:53Oh, yes, baby.
00:55With the pressure on.
00:57Whose technical will stand out?
00:59Oh, my God.
01:00It's leaning so much.
01:01And whose showstopper will set the judges on fire?
01:05Don't burn it.
01:07With only four places in the final.
01:09Running out of time.
01:10One thing is certain.
01:12Two bakers will be sent home.
01:14I can't bear this tension, actually.
01:15I'm feeling quite faint.
01:22The six remaining bakers have survived 16 gruelling challenges to make it to the semi-final.
01:28Semi-final today.
01:29That's crazy.
01:30Honestly, it's just mind-begozzling.
01:31I don't know if that's a word, but it's just...begozzling.
01:34Whoa!
01:35There's so much space.
01:36It's so weird.
01:37It feels empty.
01:38Now that I've got here, my competitiveness has definitely gone up a notch.
01:42So, like, now I really want to win.
01:44History is a lot about the look of the bake.
01:47I do have a delicate touch, but sometimes when I get a bit nervous, I shake a bit, so hopefully I'll be okay to stay calm.
01:55This is where I was when I had that disaster.
01:58That's always good.
01:59And this is where Drew was when she went out.
02:02Hopefully this isn't the cursed bench.
02:04The bakers face two challenges, and for the first, they've no idea what to expect.
02:10Morning, bakers.
02:11It's semi-final day.
02:13How are you all feeling?
02:14Nervous.
02:15Hands up if you're happy.
02:17Hands up if you're anxious.
02:19Well, you've all done fantastically well to get this far.
02:23And let's face it, so have I.
02:25But today you face your toughest challenge of all, as it's patisserie day.
02:31And only four of you can go through to the final.
02:34Prue has set today's technical challenge.
02:37Prue, any advice for our bakers?
02:39Don't panic.
02:40You can do this.
02:42Just take it step by step.
02:45Well, it is a technical challenge.
02:47It is judge-blind, so I'm afraid you too, please.
02:49What are you still doing here?
02:51Go on.
02:52Off you go.
02:53Prue would like you to make four mille foix, a French term that translates as a thousand leaves.
03:01You need to bake this delicate pastry, fill it with creme diplomat and raspberry jam, and decorate it with fondant icing with raspberry feathering.
03:11You have a whopping three hours in which to make your mille foix.
03:15On your marks.
03:16Get set.
03:17Bake.
03:18Oh, my God.
03:20This is by far the toughest technical challenge the bakers have faced.
03:24Four separate tricky elements and 22 instructions, each stripped down to test their knowledge at every stage.
03:33Yeah, I've heard of it before, but I've never made it before.
03:37So I've been a little bit worried.
03:39I actually made a guess that this is what it was going to be.
03:42And we were right, unfortunately.
03:45I don't think mille foix 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.
03:54Prue, you've been saying to me throughout the whole series that my technicals are pretty difficult, and you've chosen no foix.
04:02Mille.
04:03Mille.
04:04Feuille.
04:05Mille foix.
04:06Mille foix.
04:07I am French. Bonjour, bonjour.
04:09This is high-class French patisserie, so it has to be really elegant and neat and beautiful.
04:16So you start with the pastry.
04:17Yeah.
04:18And it's rough puff.
04:19It has to be absolutely crisp right through.
04:22But the other thing you have to do is get all the different consistencies right.
04:26You've got to make the creme diplomate stiff enough to stay up, but lightened by the whipped cream so it's sort of a little bit moussey.
04:33And the jam, of course, has to be set so that you can feather it.
04:37Oh, my days.
04:39So they have to make their jam, their cream, their pastry.
04:43And the fond.
04:44You're taking a nick.
04:46It's got to be difficult.
04:47It is the semi-final.
04:49I just can't wait to taste this.
04:50Well, come on then.
04:51Let's do it.
04:57That is poetry.
05:00Poetry motion.
05:01That is baggy.
05:02I know.
05:07To make the rough puff pastry, add the butter, salt and plain flour to a bowl.
05:11Congratulations.
05:12I love water to create a soft, but not sticky dough.
05:16Morning, Amal.
05:17Morning.
05:18Another day.
05:19A new start.
05:20Yeah.
05:21Have you made Milfoy before?
05:22I've made raspberry jam before, and I've made creme diplomate.
05:26So, it is just the rough puff that I've never actually made.
05:31It's just the name Milfoy kind of puts you off, doesn't it?
05:33I think all French stuff just sounds a bit scary.
05:35In our house, we call it a creme slice.
05:38You know, the English version, isn't it?
05:41Fall out the door on a fluid surface, use sharp taps up and down the dough rather than rolling.
05:51Tap, tap, tap, tap, tap, tap.
05:54Whilst attempting to pull off a flaky pastry to French patisserie standard...
05:59We need to heat some milk.
06:01The bakers are also expected to manage two fillings and their decoration.
06:06Three hours is like a big time management problem, isn't it?
06:10It is.
06:11The crew goes, don't panic.
06:12So, what are you supposed to do when Simone says, don't panic?
06:14You panic.
06:15Yeah, why would she say that?
06:17Don't panic.
06:18She's trying to get people nervous.
06:21The creme diplomate filling starts life as a creme patissiere.
06:25Creating it is fraught with danger.
06:27So, I'm just adding the milk in.
06:29I'm doing this to temper the eggs so it doesn't start scrambling when I add the rest of the milk in.
06:35It's hot milk, but it's not too hot for the eggs, I don't think.
06:42If they don't cook their creme patissiere thoroughly, it won't be thick enough to hold up their mille foie.
06:48But overcook and they'll have a lumpy mess.
06:51Yours is thicker than mine.
06:53Can I see yours?
06:55Yeah.
06:56Is it not lumpy either?
06:57No.
06:58I'm going to thicken mine a bit more.
07:01I think.
07:02My arm hurts.
07:03I don't know how thick I went to make mine.
07:06See, this is what Eliza's like.
07:08She'll panic and then she'll put it up and she'll come first.
07:11Once thickened, removed from the heat, then transfer to a bowl.
07:14It'll allow to cool completely in the fridge.
07:17Whoa, that's so smooth.
07:18I feel like it's a bit grainy.
07:22Because there are just too many lumps in it and it's not, like, sifting, it's not really working.
07:30I think I'm going to redo my creme patissiere.
07:34One hour gone.
07:35Two hours left.
07:36I wouldn't normally start it again but I think it really has to be perfect.
07:47Tom, do you really want to win this?
07:49Yes, I think everyone wants to win it.
07:51I think that's sort of the aim, isn't it?
07:53I'm trying to be serious here, Tom.
07:55I'm trying to ramp up the tension.
07:57Have you got the killer instinct to beat Eliza?
08:00Have you got the nerve to trample Amal into the dirt?
08:05Do you have the...
08:06This is so aggressive.
08:07All this.
08:08This is what I'm trying to get at.
08:10Let's do some things that might bring out your aggressive side.
08:13My aggressive side.
08:14Yeah.
08:15Okay.
08:16Punch me.
08:17I don't want to punch you.
08:18Well, I can do the thing where you go like...
08:19Don't punch me.
08:20Don't punch me.
08:21And then you, like, hit your own chest and it sounds like you hit them.
08:23Oh, that.
08:24You tend to slap me and then I go and clap my hands.
08:26Okay.
08:27I'm going to do this now, isn't it?
08:37Divide the pastry in half and roll each piece out to a 26 by 26 centimetre square.
08:43Ooh.
08:44There are layers in there somewhere.
08:47I bet it needs to be precise because these are going to get caught up as well once it's baked.
08:52I feel like if it's not precise then you'll have wonky mill fry.
08:56I'm really happy with the second batch.
08:58It's a lot less lumpy.
08:59I'm pretty confident I can pull back the time.
09:01I mustn't let the bakers see but I've knicked Prews Mille Foy.
09:06Of course it means a thousand layers in French.
09:10So I better just check Prews is up to standard.
09:13One, two, three, four, five, six, seven, eight.
09:17You're halfway through, bakers.
09:19You have an hour and a half left.
09:21Before the pastry hits the oven, it needs to be weighed down with baking.
09:25Because this will rise in the oven but we want it to go crispy and have the layers but not go dead big.
09:32Baking blind, they must rely on their instincts to judge when the pastry is just cooked through enough.
09:38Not enough and it will be stodgy.
09:41Overbake and it will be unpleasantly dry.
09:44Let's bake for 25 to 30 minutes or until Golden's fully cut through.
09:48Hi Vaughan.
09:50Oh.
09:52Oh.
09:53Yes, you've definitely got the killer instinct.
09:55Now I'm just doing the jam.
09:58I need to heat it to 104 degrees, which is the setting point for the jam.
10:03Come on.
10:04Prue is putting the bakers under pressure like never before.
10:08Meanwhile, make the creme diplomat.
10:11While achieving a set jam that won't slide off their pastry, they must also transform their creme pat into a thick creme diplomat.
10:19This is definitely a marathon.
10:21Strong enough to save their milfoy from collapse.
10:23I just feel like it's a bit runny.
10:25Like this won't hold its shape.
10:27Maybe when I was thickening my creme pat, it wasn't thick enough.
10:31I didn't cook it enough.
10:32So it's quite runny, so I'm just going to get it into the fridge.
10:39101, 102, 103.
10:42How long do we have left, Harry?
10:4430.
10:4530 minutes left, bakers.
10:47Oh, this is the moment of truth.
10:49The big reveal.
10:51I'm going to leave it in for two more minutes.
10:54I'm going to give it maybe like two more minutes.
11:01Yeah, I'm happy.
11:02They look quite good.
11:08Yes.
11:09Does anyone know what it should look like?
11:11It says it needs to be golden.
11:13And I'd say that it's definitely a golden colour.
11:16Get in.
11:17998, 999, 1,000.
11:21Yes, that's a true me and fine.
11:23Psst, psst.
11:24Harry, Harry.
11:25Psst.
11:26True, what are you doing here?
11:27I think I left a couple of layers out of that one.
11:30Are you sure?
11:32Only one way to find out.
11:36One, two, three, four, five.
11:39Yeah, that looks dumb.
11:40This one's definitely baked.
11:41It might be a little bit over.
11:42This one is baked, I think.
11:43Once the pastry is cooled, trim each square to 24 by 24 and then divide into eight rectangles.
11:53Accuracy is definitely key and you need to pay close attention to the detail.
11:58Because if you do them wrong, then they're not going to stack up properly.
12:03Prue is looking for four meal foie.
12:07Each with four layers of pastry and, as always, they must be identical.
12:11Identical, I hate that word.
12:13They're not identical, but it's fine.
12:16A few of them are a bit wonky, but I can hide that.
12:23I hope.
12:26Harry.
12:27Liam, what are you doing here?
12:28It's a technical challenge.
12:29I know.
12:30I know, I know.
12:31But you know that part when you say,
12:32I'm not on cue, it's Liam and Prue.
12:34Oh, yeah.
12:35It's very popular, that bit.
12:36It's almost like a format for you.
12:37Yeah, but, because you just put more prominence, more welly in when you say my name.
12:42I'll give it some thought, but...
12:46I can't promise anything.
12:4815 minutes, bakers.
12:50You've got 15 minutes now.
12:52Start feathering.
12:53This white stuff is the fondant icing.
12:55I think it's a good consistency.
12:57I've just got to get it really neat and identical.
13:02Careful, don't mess it up.
13:07Am I annoying you?
13:08Just a bit.
13:10I'm being told to move on.
13:11I've never worked with fondant icing like this before,
13:15so it's a whole new experience for me.
13:19I've actually never done feathering.
13:21Feathering's going good.
13:22I'm not being very neat with my spreading over, though,
13:26because I'm in a real rush.
13:30It feels quite posh, you know, feathering.
13:32I feel so fancy doing this.
13:35I think the fondant icing's a bit too thick,
13:38so it's not working as well as I'd like.
13:44Please be set.
13:47Oh, my God.
13:49How's it going?
13:51Not so well, to be totally honest with you.
13:53No? Why?
13:54If you look in the freezer,
13:56my creme difficult mark's like water.
13:58Oh.
14:00Oh, it is a bit running, isn't it?
14:01Yeah.
14:02I'm looking to thicken it up.
14:04I usually use wallpaper paste as a good standby.
14:07In your food?
14:09Yeah.
14:10I hope this is not the time.
14:11We've got ten minutes left.
14:12I'm not really sure how big the blobs need to be,
14:16but I think it needs a bit of height to it.
14:21It's just not thick enough.
14:24It's not making those nice blobs.
14:27Right, how many layers is it?
14:28Four.
14:32Is it three layers?
14:35I've got to add another layer, yeah.
14:37Five minutes, bakers.
14:39Just five minutes left.
14:41Oh, my God, it's leaning so much.
14:46Oh, it's just melting.
14:50That's just...
14:52Oh!
14:54Has that happened to anyone else?
15:00It's not staying.
15:02It's not thick enough.
15:03Yeah, none of them are going to hold.
15:06So annoying.
15:08Oh, I feel like it's too tall.
15:11I'm done, so I just need these to set a bit now.
15:15Prue's meal for you should have four layers of pastry.
15:18But Finn and Eliza have only done three.
15:22I've got four squares left over.
15:23How many sheets have you done?
15:25Four.
15:26And three.
15:27Wait, yeah.
15:29Wait, three?
15:30Yeah.
15:31Why are you people doing one more?
15:33I'm really confused.
15:35We're meant to do four.
15:37One-minute bakers!
15:38Some, you all right?
15:39No.
15:40What's up?
15:42They're all terrible.
15:43This is so gross.
15:45I'm really confused.
15:46Is it meant to have more layers?
15:47Yeah, I think so.
15:48How many layers do you have?
15:49I need to have four layers.
15:50Oh, damn.
15:52I don't have any creme dip from out there.
15:54Oh, no.
15:55You've got like 20 seconds left.
15:56Don't worry.
15:58How many feathers do you want?
15:59I don't know.
16:03That's it, bakers.
16:04Time's up.
16:05Just do that on.
16:06Just do that on.
16:07Place your bakes behind the photographs of yourselves on the front table.
16:12What a joke.
16:14What have I made?
16:16What have I made?
16:17What have I made?
16:23Mine has one layer less than everyone else's.
16:25They're not going to know.
16:26Oops.
16:27He's not going to count the layers.
16:28Don't tell them, guys.
16:29Nobody tell them.
16:33The semi-final patisserie technical challenge...
16:37..is awaiting judgement.
16:39Oh, no, I'm terrified.
16:41Always nice to see them.
16:42It's Prue and Liam.
16:44That's better.
16:46Prue and Liam are looking for four identical mille foie.
16:51Each with four layers of crisp, flaky pastry filled with raspberry jam
16:55and a thick creme diplomat, and topped off with a delicate feathered icing.
17:03And they have no idea whose are whose.
17:07Well, the obvious thing to say is it's missing a bit of feathering.
17:11They're a little bit lopsided.
17:13I've got four layers.
17:14I have a feeling, though, that the pastry could have done with a bit more cooking.
17:20Mind you, it's quite crisp and it's got good layers.
17:23Yeah, it's got to be packed.
17:24When it comes to a mill for it, don't be afraid to go really dark on the colour
17:27because you want the pastry to be really flaky and crisp.
17:29Mmm.
17:30Jam is excellent.
17:31The creme fat's very good.
17:32Nicely whipped.
17:33Yeah, the creme fat's really smooth.
17:34It's just, just a little bit messy.
17:35Feathering is really good, but the creme diplomat is not thick enough.
17:39The pastry is really good.
17:40It is crisp, but I feel like because the custard's a little bit runny, it is smooth, but you can still kind of taste like the corn floury taste of it.
17:52So you need to cook it out for a little bit longer.
17:53It's almost there.
17:54It's almost there.
17:55It's almost there.
17:56This one, the pastry cream looks very well made.
17:57They are a bit untidy.
17:58Mm-hmm.
17:59That's really beautifully made pastry.
18:00Custard well cooked, flaky pastry.
18:01The pastry is really good.
18:02The pastry is really good.
18:03It is crisp, but I feel like because the custard's a little bit runny, it is smooth, but you can still kind of taste like the corn floury taste of it.
18:06So you need to cook it out for a little bit longer.
18:07It's almost there.
18:08It's almost there.
18:09It's almost there.
18:10This one, the pastry cream looks very well made.
18:15They are a bit untidy.
18:17Mm-hmm.
18:18That's really beautifully made pastry.
18:23Custard well cooked, flaky pastry, great jam, just a little bit tidier.
18:33They look a little mismatched, don't they?
18:36The creme diplomat is a little bit too soft, and so it's sunk a bit.
18:43This pastry is undercooked.
18:45And because you don't have enough diplomat, it's almost like a jam's heart than an actual Malfoy.
18:52I think the baker misunderstood the instructions about feathering.
18:58It's almost like a heartbeat.
19:01The pastry's almost there.
19:04Some of it's cooked, some of it's a bit halfway.
19:07The jam is excellent, but the creme diplomat is just not enough.
19:13This one has most perfect feathering on top, doesn't it?
19:20Feathering's great on it.
19:21And what's so good about this one, the pastry seems like the darkest one out of the set.
19:26Yeah.
19:27I mean, that really looks like a professional Malfoy.
19:30However, you don't have diplomat in one of the layers.
19:34Yeah.
19:35Because the bottom layer doesn't have any.
19:36Oh, busted!
19:39Yeah.
19:42Oh, beautiful.
19:44That's what you want to hear when you cut into it, you just hear.
19:46Okay.
19:53Really lovely.
19:54Custard's smooth, right amount of jam, right amount of diplomat.
19:58Pastries well baked.
20:00Overall, that is a very good effort.
20:02Prue and Liam must now decide who has perfected the French Malfoy.
20:10In sixth place, this one.
20:12You needed a lot more creme diplomat.
20:15It was a good effort, okay.
20:17And number five is this one here.
20:19Yeah, that's me.
20:20That is not nearly enough creme diplomat.
20:23Much too much jam.
20:24In fourth place, we have this one.
20:27Tom, do you know what?
20:28It's a pretty good effort.
20:29It's just a little bit unfinished.
20:33And then in third place, we have this one.
20:35Everything was perfect about it, except that the creme diplomat wasn't thick enough.
20:41And in second place, we have this one.
20:48It was pretty much a toss-up.
20:50And the only reason why you came second is because the bake on the pastry
20:53was just not as good as the first one, but really good effort.
20:56Which means, of course, that this is number one.
20:59This is pretty well perfect, except you didn't put any diplomat in your first layer.
21:05So there was a great deal of debate whether you should win, but you did.
21:08So well done.
21:11Well, that's it, bakers.
21:12You're through your semi-final technical challenge.
21:14Come and taste each other's Mille Foy.
21:17And we'll see you a little bit later on for your showstopper.
21:20I was very surprised when I found out I got first, because I didn't have a layering,
21:24because at the end I just slipped it under with a jam on.
21:27And then they picked up on it.
21:29Yeah, that was a bit annoying, but it doesn't really rally because I came first.
21:32Yes, I've come fifth in the technical, but I've saved myself before.
21:36And I think I need to just stay positive and really concentrate for the showstopper.
21:41It's now really important that I do well in the showstopper,
21:44because I really want to place in the final, and I really don't feel so happy.
21:50Only four bakers can make it through to the final.
21:53After this showstopper challenge, two will be going home.
21:59Welcome back, bakers.
22:01For your semi-final showstopper,
22:03Prue and Liam would like you to make a meringue sculpture.
22:07The important thing is it holds its shape when presented to the judges
22:11and melts in the mouth when eaten.
22:14You have three hours in which to bake your meringue sculptures.
22:19On your marks, get set, bake.
22:24My hands are shaking like mad.
22:26I don't really think I've been this nervous before.
22:30Definitely pushing the boat out today, because I really want to place in the final.
22:34No.
22:35Prue and I have set the bakers a meringue sculpture.
22:37Now, what's so good about meringue,
22:39it's malleable enough to make really interesting, like, intriguing types of shapes.
22:43However, because it's so delicate, it can crack easily.
22:46So, go for nice shapes, yes.
22:49But make it sturdy enough so it can hold its filling.
22:53You can add elements to it which might help your sculpture.
22:56Like, let's say you were making a train,
22:58you could have the wheels made out of macaron.
23:00You don't have to have every single thing out of meringue,
23:03but most of it has to be meringue.
23:09In this three-hour epic,
23:11the first challenge is to create the perfect meringue consistency.
23:15I'm only adding the sugar bit at a time,
23:17just because if you add it all at once, then it can deflate the egg white.
23:20But if you under-whisk it, it will just flop, it won't be voluminous.
23:24And if you over-mix it, it will also flop, it won't be voluminous.
23:28Because you've got to find that balance between the two.
23:30If they fail to strike that critical balance,
23:33their meringue won't be strong enough to hold up their finished sculptures.
23:37Hi Vaughan, how's it going?
23:40It's going good at the minute, yeah.
23:42But you must be perhaps a little bit anxious after the technicals.
23:46Yeah, the technicals didn't go as well as I wanted it to.
23:50No, that's putting it mildly.
23:53And what is the sculpture? What are you making?
23:56It's a boat.
23:57A boat?
23:58It's a meringue boat.
24:00No meringue boat would be complete without a sail,
24:03which will also be flavoured with salted caramel.
24:07Vaughan will fill his vessel with a ballast of chocolate and hazelnut mousse.
24:11Are those spare, those hazelnuts?
24:13Yeah, they're spare.
24:14I've blanched them so you can just peel the skins away.
24:18Do you know where that phrase comes from, blanching?
24:21No.
24:22There's a lady called Blanche who fell into a vat of boiling water.
24:26They got her out very quickly.
24:29For one baker, boiling water just isn't hot enough.
24:33I'm making a meringue volcano.
24:36So we have four tiers of pavlova
24:39and that's going to be layered with peanut butter cream
24:42and the kind of lava would be like a strawberry jam.
24:45So it's like a peanut butter jelly volcano?
24:47Yeah.
24:49Alina's towering pavlovas will contain magma chambers of cream,
24:53flavoured with peanut butter and strawberry jam.
24:56She'll encase her volcano in scorched Swiss meringue,
24:59so it's braced for seismic activity.
25:02One question though.
25:03Yeah.
25:04Is your volcano going to erupt?
25:06It will, hopefully.
25:08How?
25:09Do you want it as a surprise?
25:11Or do you want it?
25:12We don't want to, we don't.
25:13Yeah.
25:14Yeah, okay, don't tell us that.
25:15Well, I like a surprise.
25:16You guys like a surprise?
25:17Yeah, we like a surprise.
25:18There you go.
25:19Yeah?
25:21Hi, Tom.
25:22Hello.
25:23What's your meringue sculpture?
25:25Um, so it's going to be cones and ice cream,
25:28but they're three different flavours.
25:29Oh, I see.
25:30So you've got strawberry, chocolate and vanilla.
25:34And the cones are just vanilla.
25:35Well, one of the ice creams is vanilla, right?
25:37Yeah.
25:38So it's a vanilla ice cream on a vanilla cone.
25:41I can just hear Prue, you know what she's like.
25:45Right.
25:46I would have preferred it if the cones were a different flavour
25:49to the ice cream.
25:52That is a weird prone impression.
25:56Tom will whip up soft Italian meringue
25:58in classic Neapolitan flavours.
26:00For decoration, he'll use chocolate sprinkles,
26:03strawberry coulis and a flake to complete the look
26:06of his meringue ice cream cones.
26:08This is the cone stand.
26:10Ah, the cone stand.
26:12Yes.
26:13I made it.
26:14Did you?
26:15It's handcrafted.
26:16Yeah.
26:17It is wood from a boat...
26:18A boat?
26:19..that my dad's friend was making
26:21for the lead guitarist from The Who.
26:24You know The Who, do you?
26:25Not really.
26:26OK.
26:27But my dad knows The Who.
26:28It's another conversation that's going nowhere.
26:33Is that very stiff?
26:36Oh, yeah.
26:37The pressure's on to get the meringue into the oven,
26:40but unless they sculpt with care,
26:42they risk cracks during the bake,
26:44which could lead to structural failure.
26:47I'm piping their lives to create the bought effect.
26:51Can't be having gaps,
26:52but I'd as well have leaky ice cream.
26:54Why can't I do this?
26:57No!
26:58We lost it.
27:00So my bake is just called meringue cat.
27:06I did a cat because I really like cats.
27:09I'm not, like, crazy.
27:10I'm not, like, weird, like, you know,
27:12like how people are, like, really obsessed with cats.
27:14I'm not really like that, but I do like cats.
27:16Eliza's vanilla meringue cat will sit on a meringue mat,
27:19and to keep her feline friend fed and watered,
27:21she'll have two coffee-flavoured meringue bowls filled with cream.
27:25Eliza, you came first in technical.
27:27Starbaker before the final?
27:28I don't know.
27:29You don't know?
27:30It's never, like, 100% gone the way which I would have liked it to go before I came here.
27:41Let's go 100% today.
27:42Yeah.
27:43Yeah?
27:44That's what I'm hoping.
27:45I'll go in the oven.
27:47To hold its shape, the meringue needs timing to perfection.
27:5090 minutes on the clock.
27:53Because if it doesn't cook enough...
27:55They're going in for about an hour, an hour and a half.
27:58Their sculptures could come crashing down.
28:03Right.
28:04OK, no shaky hands.
28:15Oh!
28:20Police say the good ones work.
28:22I don't want to have to use the bad ones.
28:23Thought I'd have a go at this meringue sculpture myself.
28:26One hour gone, bakers.
28:28You've got two hours left.
28:31Making a meringue masterpiece is difficult enough, but Amal has given herself even more work.
28:37I'm hoping it gives me an edge because I'm also doing a cake.
28:40I'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.
28:47Amal'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.
28:57Wow, it's very brave.
28:58I'm looking forward to this one.
28:59I think it's probably the most daring show stuff out of the lot.
29:04Yeah.
29:05But if you pull it off, it's going to be amazing.
29:07Hopefully.
29:08While Amal says thanks to her mum, at the back of the tent, Finlay is apologising to his dad.
29:14My 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.
29:28Because, literally, anything that was shiny, I'd have it.
29:31I didn't care what it was.
29:33Literally, if it was shiny, it was mine.
29:35Finn will stuff his sparkly box with boiled sweet jewels on a bed of Italian meringue.
29:41Are there any other elements, Finn?
29:43Um, no, I'm, so when it's all built, I'll be spraying it gold and do little kisses.
29:50All right.
29:51It's quite a simple idea, isn't it?
29:53Yeah.
29:54You went for, like, a simple shape as well.
29:57And to be fair, with meringue, you might want to do that because you don't want to go something too flamboyant and it cracks.
30:02Yeah.
30:03Well, good luck.
30:04Cool.
30:05Thanks.
30:10It's making me nervous that maybe I've not done enough as other people.
30:14And Liam said that, like, I've gone fairly simple, so...
30:19Scared.
30:24I had planned to do Aphrodite at the watering hole, but it's...
30:30It's looking more like Little Mix playing swing ball.
30:33One hour, bakers!
30:34One hour left!
30:39Like, that's looking quite good.
30:41Another ten minutes, and then I'll just turn the oven off and let it cool down for, like, fifteen minutes.
30:47The 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.
30:59That was too risky.
31:02The two ones in the front are bad.
31:04I can see three-ish good ones, and then three not-so-good-ish ones.
31:09While the bakers keep a watchful eye on their meringues in the oven, they must also now concentrate on their fillings and decorations.
31:16This is for the Swiss meringue, so this is what I'm going to cover my volcano in.
31:21I'm making the boost to go inside of my boat.
31:26I'm basically piping petals.
31:30I think no-one in the world has jewellery like this.
31:34Shiny!
31:35Oh, that's a lovely big brown meringue.
31:37It's a chocolate cake.
31:38It's a chocolate...
31:39It's not cake day, it's meringue day.
31:41What if there's meringue in there?
31:44Thank heavens, cos I thought for a moment you've got the two mixed up.
31:48The bakers are about to find out if their meringues have survived their time in the oven,
31:53and if they are robust enough to hold the shape of their sculptures.
32:04They're all right.
32:05This meringue is done.
32:06It's cracked a lot, which is really neat.
32:09But hopefully it will hold its shape.
32:11You know your meringue's cooked when it, like, comes off the paper.
32:16The volcano's looking good.
32:17It's cracked a little bit.
32:18It gets covered up anyway.
32:22That's a good start.
32:24Already cracking.
32:32I don't know if I want to flip it now.
32:34Or just never.
32:36Oh, I don't want to do this.
32:43I don't know if this is going to come off in one piece.
32:48Oh, what?
32:49Oh, my goodness.
32:52It's coming, though.
32:53Very slowly.
32:57It's melting in my hands.
32:59Oh, my God.
33:00No.
33:08Oh, no.
33:09I'm now starting to think I've taken off too much.
33:20It's not enough for Carol Vorderman.
33:22I'm thinking maybe Nicholas Sturgeon.
33:26Half an hour left, bakers.
33:28I'm really happy with this.
33:31Half an hour.
33:32So, I'm to your ladies.
33:33I've got some peanut butter cream, some peanuts, and a little bit of the strawberry jam.
33:36I've got a bit of crackage here.
33:37I'm just gluing it together with royal icing.
33:38Oh, my goodness.
33:39Oh, that's not going to work, is it?
33:40Oh, my God.
33:41It's leaning.
33:42It twists around because also that's like a glue.
33:43So, for all those crumbs that are, like, coming loose, you just kind of put them in place.
33:44Yeah.
33:45Oh, yeah.
33:46Oh, no, no.
33:47Oh, no, no, no, no, no, no, no, no, no, no.
33:48I'm just going to put it on the ground.
33:49Oh, no.
33:50I'm going to put it on the ground.
33:51Oh, no, no, no.
33:52Oh, no, no, no, no.
33:53Oh, no, no, no, no.
33:54Oh, no, no, no, no, no.
33:56Oh, no, no, no, no, no, no, no, no.
33:57and work is it oh my god it's leaning Swiss meringue oh that's like a glue so
34:04for all those crumbs I like coming loose it just kind of puts them in place I
34:09really hope this is enough to get me into the final the problem is I haven't
34:13transferred it to my mat yet so it might all crumble
34:17kind of looks like a volcano
34:21some actually smells like it's burning this is what could propel you to the
34:26final a handcrafted boat don't burn it enough everybody likes had around
34:35daughter
34:41the sea could be quite rough at harleyville which is why do big waves go towards
34:45the Sun
34:51it looks all right doesn't it this is the strawberry lava how does it look
34:59it looks like a Liverpool Cathedral
35:04it's just falling apart a bit
35:13I hate this
35:16all finished I successfully managed to carve a standard meringue
35:27oh delicious one minute bakers you have one minute
35:35I'm really happy with that I think that's the best I can do
35:39do you know what I think I might be done
35:43this is the most risky bit out of all of it
35:46did it
35:48I think that is it he's a little bit wonky I'm pretty sure that volcanoes are
35:53wonky right
35:56we lost it time's up bakers that's it step away from your bakes
36:03it's time to judge the semi-final meringue sculpture showstopper
36:24Finn could you please bring your meringue sculpture up to the table for judging please
36:30it's very neat and it's nice that you've managed to construct such a good box out of
36:47meringue as well I love like the little jewels in the middle this really big that's
36:53good that is lovely it's light it's crisp on the outside really nice hmm you put a
37:06bit of salt in there yeah really nice hmm it's very simplistic but every
37:14elements done really well well done Finn that's my film you can put some of your
37:20necklaces in there no Tom please I'm not sure we want you to explain Tom what
37:39you did no we do we do we do the one on your right is when a toddler drops the
37:45ice cream the one in the middle is when you leave out in the Sun so it's all
37:49melted off and the one on your left perfection let's taste the moron I don't
38:02really enjoy raw Italian meringue it's too sweet but I like the French meringue the
38:09French meringue is good it's well baked however because you had three hours you
38:13could have made ice cream or you could have done whipped creams and folded
38:17chocolate folded the raspberry cuny because the raspberry cuny is not bad at
38:19all Tom you're a better baker than this yeah do you know that
38:26so I've done a meringue basket with lots of green flowers on top and I've got a
38:32chocolate orange cake and as you can see it's quite worn out and very well loved
38:36just like my mom did it break as it came off the mold I think it's just when I
38:50started putting the cake and ganache and cake is quite heavy and I must say your
38:54piping and your coloring of your flowers is absolutely exquisite thank you I want to
39:00taste cake and meringue together something I've never had it's all delicious everything
39:11is done really well good texture of the meringue the chocolate cake is really
39:14moist and your buttercream is nice and smooth the only question I have is just
39:18how much of it is actually a meringue sculpture I really love the detail of your
39:28cup it's really cool I think it might have been good to give it a darker math to lie on I
39:33forgot to color it well that's very honest of you look at that beautiful
39:41right I literally just destroyed its face I just think nothing beats meringue whipped cream
39:54it's crispy it's almost marshmallowy in the middle and that little like coffee pot it's so good thank you
40:02well done Eliza
40:04the construction I like what you've done I like how you've shaped it yeah but it just could be more
40:20grand you know yeah make a bigger box yeah a little bit bigger yeah and because it is supposed to be
40:25a showstopper yeah I want to know is this a flag or the tiller or dinosaur in the boat or something
40:37else so it's like a bus so it's like to sell oh to say yeah right this is it come on let's taste it
40:44right reminds of the flavors born and so it's a salted caramel Swiss meringue and then a chocolate hazelnut mousse
40:51right that salted caramel is actually quite good yeah it really works I mean because you pair it with the
41:02hails on our chocolate spread yeah it's a really good combination yeah flavor and textures there but
41:07just you know I wish it was just better it's a little crude thank you very much thank you nice and warm
41:14Alina could you please bring your meringue sculpture up for judging
41:26oh my goodness I think the rd is pretty sick I just love the lava rolling down let's taste a bit
41:46the pavlova is vanilla peanut butter cream and strawberry jam very original very delicious you've
41:56played with texture you've played with flavor and your inspiration as well they're all top-notch
42:02I think that's your best tasting showstopper and I'm so happy you've done it in the semi-finals thank
42:09you best tasting showstopper yet I'm really over the moon going into the final having a star baker that
42:17would be like top all the way and they said it was delicious I'm just not sure it paid off because
42:23they weren't sure how much of it was meringue the judges like my flavor and they like the different
42:28textures however it didn't like the look but they don't like the look of any good things I do even
42:33if it is meant to look like that I think it's very unlikely I'm gonna get through because almost
42:39everything went wrong Prue and Liam have made their decision as to who has earned a place in the final
42:46and which two bakers will be going home so it falls to me to announce who our star baker is
43:00Alina congratulations semi-final star baker but of course there is a downside the two bakers leaving us today
43:12I'm feeling a bit disappointed because I felt like I could have done quite a lot better you're right
43:30aren't you Tom yeah I'm so really happy to get to the semi-final and I'm really proud my time in the tent has been
43:37amazing I've had so so so so much fun thank you so good thank you I'm very to the final
43:50I can't believe it this is the finals of junior bake-off it just hasn't sunk in yet
43:56yeah I'm through to the finals dad oh great well done I'm so proud of you and then I didn't get this
44:10even better guess what what I got so beaker oh my god well done how crazy next time the winner
44:23whatever happens today I have to live with for the rest of my life of junior bake-off you don't give
44:31it you all how can you expect to win 2019 to win it just be like amazing is oh I just don't know what
44:40to say that I want it so bad junior bake-off is looking for bakers aged 9 to 15 for the next series
44:49to apply go to channel 4.com forward slash take part
44:54for the rest of my life
44:59I'll see you next time
44:59I'll see you next time
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