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00:00We use a lot of Canadian maple syrup on this show, which got me thinking about some of
00:04the great British tree saps, like this sycamore.
00:09Cheers.
00:13Lovely.
00:23Welcome to Junior Bake Off.
00:29Last time.
00:30I feel like Willy Wonka.
00:31It was mash-up day.
00:33Dubai chocolate and shortbread, never tried that before.
00:35It's just sort of random.
00:36Miko's chiffon cake.
00:38It's like eating silk.
00:39Earned her the first star baker of finals week.
00:43And whilst Penelope had a hard time.
00:45It's rock solid.
00:46It was Myla who fell flat.
00:47Oh, it did sink.
00:48Yeah.
00:49And had to say goodbye.
00:50There's Gootie and then there's on the bakes.
00:52Yeah, yeah.
00:52I think I've done really well.
00:54I'm just upset to leave.
00:56This time.
00:57All aboard for travel day.
01:01I'm going to take you guys to Japan.
01:03With a tricky technical from the land of the rising sun.
01:06It's not getting off the map.
01:08It's breaking.
01:09And we travel the globe.
01:10Oh, elephant.
01:11In a pastry shoe down showstopper.
01:17Whose journey will be smooth sailing.
01:19It's delicious.
01:20And who will be sent packing.
01:23I'm never going to be able to shoot after this.
01:36Travel day, travel day, travel day.
01:37Woo hoo.
01:38It's travel day.
01:40I love traveling.
01:41So I think today's going to be a very, very fun day.
01:43What do you think the technical is?
01:45I have no idea.
01:46Either you're in an airplane with people that take off their shoes and socks.
01:51Horrible.
01:52Or you're cramped in a van with your brothers.
01:56Do you want me to do this?
01:57Um, yes please.
01:59I love traveling even though I haven't been on a plane before.
02:01I hope travel day is plain sailing.
02:07What could it be for travel day?
02:08It could be like something from a different country.
02:11Maclava or sweet rice or something like that.
02:14Hopefully they won't make it too hard for us.
02:17Morning bakers.
02:18Today Junior Bake Off is going global because it's travel day.
02:22And your technical challenge has been set by Flavor's most frequent flyer, Liam.
02:27Liam, do you have any worldly words of wisdom for the bakers today?
02:31Don't go nuts with the heat here or you'll end up with a sticky mess.
02:35Well it is a technical challenge.
02:37It's judged blind.
02:38Thanks for checking in.
02:39Your flight is now boarding.
02:40Please go to gate.
02:43See you on the other side.
02:45For your technical challenge, Liam is transporting us all to Japan with his oh so sweet sushi.
02:52Sticky coconut rice topped or filled with tropical fruit and shaped to look like sushi.
02:57When I'm at the sushi restaurant, I always ask for the chopsticks.
03:00By rubbing them together, I'm able to create fire and cook it.
03:03Your oh so sweet sushi must be served with a chocolate drizzle soy sauce and mint cream wasabi.
03:09You have one hour in which to make Liam's oh so sweet sushi.
03:14On your marks.
03:16Get set.
03:18Bake.
03:18All of the bakers have been given the same ingredients and paired back recipe.
03:30To make Liam's oh so sweet sushi.
03:33To make the coconut rice, add the rice, coconut water, coconut extract, bring to the boil.
03:39I've not had coconut rice before.
03:41It smells really good.
03:42Has yours come to the boil?
03:44Yeah.
03:44No, not yet.
03:46Come on, come on.
03:47The bakers must bring the sushi rice to a rolling boil before reducing to a simmer.
03:53I haven't made sweet sushi, but I've made normal sushi with my auntie before.
03:56It was really fun actually.
03:57And then we got to eat it after as well.
04:02Liam, have you accidentally put your lunch here?
04:05I have.
04:05These are my oh so sweet sushi.
04:08So you've got coconut rice, a fruit leather, a chocolate soy sauce, and we also have like a
04:14mince cream, but it looks like wasabi.
04:16It's like an illusion.
04:17So you're trusting them to cook rice?
04:19I know.
04:20Once their rice is cooking, they have to press on with the other elements.
04:23You have the mango fruit leather.
04:25The bakers will spread mango puree on the piece of parchment paper, and then they have to cook it
04:30using the microwave.
04:31Too thin and it'll be crispy, and too thick it won't dry out.
04:34The assembly process is very delicate.
04:36And you've got two different styles of sushi.
04:40So we have the maki roll and the nigiri.
04:43We want everything to be really neat today.
04:45I want to be fooled when I look at these oh so sweet sushis.
04:48Shall we eat?
04:49Yes.
04:54It's very refreshing, isn't it, Liam?
04:56Because you have that thin layer of the fruit leather,
04:58you have the rice that's perfectly cooked in the middle,
05:01and with the addition of the fruit and the chocolate soy sauce,
05:04it's really good.
05:04Let's just hope the bakers stay level-headed,
05:06or they can end up in a sticky situation.
05:09Sushi-wation.
05:18Oh, it's bubbling.
05:20With their sushi rice simmering,
05:22the bakers can move on to their first illusion sushi element,
05:25a mint cream representing wasabi paste.
05:28To make the wasabi cream, strip the leaves off the mint sprigs,
05:33and add to a small food chopper along with the double cream,
05:37lime zest, and icing sugar.
05:39Morning, Miko.
05:40Morning, Harry.
05:40You've widely traveled.
05:42It's travel day after all.
05:43I have been to Japan, actually.
05:44Oh, you have?
05:45Yeah, I have.
05:45Gosh.
05:46I went last year with my mum and my dad.
05:48I spent all my money at the claw machines, though.
05:51Oh, the claw machines.
05:52Yeah, they're really good.
05:53They've got them in Herm Bay.
05:54My young nephew climbed up inside it.
05:56Oh, and then did he take the toys?
05:58Well, then we spent 40 quid trying to get him back.
06:00Oh.
06:04Unlike real wasabi...
06:06I don't really like wasabi.
06:07It's, like, really spicy.
06:09...Rav and Liam are looking for a perfectly whipped,
06:11sweet and creamy texture.
06:13You have to make sure it's thickened,
06:14but you don't want to over-whip it,
06:16because it can go from being really nice and gorgeous
06:18to split in one second.
06:20I think my wasabi cream is coming along nicely.
06:25It's not.
06:25I forgot the icing sugar.
06:27It's a bit runny.
06:29That's good.
06:30It's holding itself up.
06:32So I'm just going to spoon it into the piping bag.
06:35This kind of looks like my mum's mints' arse.
06:39Icing sugar.
06:40Would you like to travel, Humphrey?
06:43We went to Malta one time.
06:45Malta, yes.
06:46Home of the Malteser.
06:48Honeycomb middle that weighs so little.
06:50Yeah, well done, Harry.
06:52Yeah.
06:52You're very proud of your jokes, aren't you?
06:55Have you got a joke for me, Humphrey?
06:57Bet it's too rude to say, isn't it?
06:58Mm.
06:59Whisper it.
07:03Can't say that on TV.
07:05Yeah, it's all cancelled.
07:09Has it been ten minutes?
07:10I've just finished boiling the rice.
07:12Now it's just going to sit for ten minutes with the lid still on.
07:15As the rice continues to cook whilst resting.
07:18Oh, yeah, that looks good.
07:20The bakers can turn their attention to the mango fruit leather, a substitute for sushi seaweed.
07:25I'm making the fruit leather for the nori.
07:28The bakers must first make a mango puree.
07:30You have to puree the fruit and sugar together until smooth.
07:35Before reducing it in the microwave.
07:37It says for eight minutes it's been a long time though, yeah.
07:40Microwaving reduces the moisture in the puree, making it thicker and concentrating the mixture.
07:46Eight minutes.
07:46Yeah.
07:47There we are.
07:48Start.
07:48Until it reaches a sticky but spreadable consistency.
07:52The mixture should have reduced by 50% and be thick and sticky.
07:56As I remember, you're quite a fan of all things Japanese, aren't you?
08:00Yeah, I am.
08:00Where else is on your list of places to visit?
08:03Brazil.
08:04Is it limbo dancing?
08:05Do you ever go do that limbo dancing?
08:07Yeah, it's more like that.
08:10Yeah, it was Kent limbo dancing champion, 1978.
08:14Yeah.
08:15Wow.
08:16I did the limbo under the fridge door.
08:17So we used to train.
08:18Here we go.
08:19Ah, limbo, limbo, limbo.
08:21Ah, limbo, limbo, limbo.
08:23Oh, no.
08:23Just a towel there.
08:25Yeah, there we go.
08:26Yay!
08:27Still got it.
08:28Yeah.
08:29I think that's done.
08:31Now this needs to go into the freezer to chill.
08:38Oh, okay.
08:40I'm a big fan of the ancient Japanese art of paper folding or origami.
08:44I can show you the basics if you like.
08:46Take a piece of paper like that and you just fold it across like that in half.
08:51And then you open it up slightly.
08:53And there you have a greetings card.
08:58Half an hour, bakers.
08:59You're halfway through.
09:00What?
09:0130 minutes left.
09:02Okay.
09:03Now I'm...
09:03Ooh.
09:05After microwaving the mango puree...
09:07It's quite thick and sticky actually.
09:09...the bakers must then spread the mixture onto parchment paper so it can be reduced further
09:14to a leather-like texture.
09:16I have no idea what the consistency is supposed to be.
09:19Spread too thick and the layer won't set enough for a neat sushi assembly.
09:24Why isn't it spreading out?
09:26Too thin and the mango leather will be too brittle or worse, will burn.
09:30It's quite thick.
09:34I just need to be a bit careful.
09:38Okay.
09:38Cook the fruit leather for four minutes until it has dried out.
09:41I've never made fruit leather before.
09:43We'll see how it goes, I guess.
09:45What else do we use fruit leather for?
09:47I was thinking whether you could actually use fruit leather to make other things.
09:50You wouldn't make shoes out of banana leather, would you, because you keep slipping over.
09:54Yeah.
09:57Oh, it's leathery.
09:59It's definitely leathery.
10:00I'm quite happy with that, actually.
10:03Oh, it's burnt.
10:07It's brown and I don't know what to do.
10:13You have enough time to restart?
10:14Yeah.
10:14I'm starting again.
10:16I have some ingredients here.
10:17And Penelope isn't the only baker who needs to restart their fruit leather.
10:23I'm going to do my mangoes again.
10:24Because there were like black spots everywhere and I thought, that's not normal.
10:28Here's another example of the ancient art of Japanese paper folding or origami.
10:32You take a square of paper like so and then you do what I call scrunching.
10:38And there you have it.
10:40A ball.
10:4015 minutes, bakers. You've got 15 minutes left.
10:51Everybody's still ahead of me.
10:53While Penelope and Isla F remake their mango fruit leather.
10:59The rest of the bakers can move on to their faux soy chocolate sauce.
11:03To make the chocolate soy sauce, put the chocolate and coconut oil into a sweet fruit bowl and microwave until I'm melting.
11:09Let's melt this.
11:13Stare in the black food colouring.
11:15This looks quite soy saucy.
11:17And suck up the soy sauce into the fish bottle.
11:19Oh my God, that is adorable.
11:20What's a fish bottle?
11:21Do you like sushi?
11:22I love sushi.
11:24I don't really like nigiri though.
11:25No, I've seen her. She's a bit aggressive, isn't she?
11:27She's over there staring at me now.
11:29Yeah, all right, love.
11:30Wind your neck in.
11:32Assembly.
11:33I'm just taking the nigiri.
11:35My sushi will be quite small.
11:38Like that.
11:40Let's go for that.
11:41At least I know I've got nigiris up.
11:43But the nigiri sushi is only half the battle.
11:45Oh my gosh, this is the hard bit.
11:48As the judges are also demanding four maki rolls.
11:51Okay, here we go.
11:55It's not getting off the map.
12:00She's not working.
12:04It's not rolling up.
12:06Squeeze it together.
12:08That's my sushi roll.
12:10How did she get rolled?
12:17I've not tried any of my rice yet.
12:19Look.
12:24My rice isn't cooked.
12:26How long have we got?
12:27Here's another example of the ancient Japanese art of paper folding or origami.
12:32You take a really big piece of paper like this.
12:34You fold that across like that.
12:36And then you bring that flap forward and round.
12:40And then you bring that flap there, over, down and round.
12:44And you just fold that down like that.
12:47And there we have it.
12:48An origami fridge.
12:51Ten minutes, bakers.
12:53How?
12:53You've got ten minutes left.
12:55Okay, looks better now.
12:56It's a little white, but I can just flip it over.
12:59Having remade their fruit leather.
13:01Okay, what's the next?
13:02Chocolate soy sauce.
13:04Isla F and Penelope are still playing catch up.
13:07So, I'm making the soy sauce.
13:09While Humphrey tries to rescue his rice.
13:11I'm just going to try and heat this rice back again so that it cooks.
13:18I've got time.
13:19I've got this.
13:20I've got this.
13:20I was not able to do the roll.
13:23But, I mean, sometimes you have to improvise.
13:25Why did it break?
13:26It was almost going to work.
13:28Bit gutted about that.
13:30Right then.
13:30Let's trim off the ends.
13:32I'm going to cut it evenly.
13:34Oh, my God.
13:37Too sticky.
13:38Oh, my God.
13:39It's so hard to cut.
13:40Five minutes, bakers.
13:42You are joking, huh?
13:44Oh, right.
13:45Oh, goodness gracious me.
13:49Yes!
13:50The first sushi law done.
13:52That's as cooked as I'm going to get it.
13:54I have to put this on while it's hot.
13:56I've got to just assemble.
13:58It's kind of falling apart.
14:00It's too hard.
14:00It's breaking.
14:06I'm going to try and make a little roll.
14:08It's broken.
14:10The secret is not to stress.
14:13I need one more, just one more.
14:14You know what, I think I've got time to do this.
14:17One minute, bakers.
14:20Well, come on.
14:21Ugh.
14:22I don't even know.
14:24It's not working out well.
14:26Coat it in sesame seeds.
14:28They're going to be like, is this for a mouse or something?
14:30Plates with the wasabi cream.
14:33So ugly.
14:34Pedalope, do you need any help?
14:35Um, yes, please.
14:36Could you bold this up if possible?
14:38Of course.
14:39Sushi.
14:49Time's up, bakers.
14:50That's it.
14:50Step away from your bakes.
14:52That was way too hard.
14:55I've looked around the room and most people have rolls except for me.
14:58I'm a bit worried.
14:59Right, bakers.
15:00Please bring your oh-so-sweet sushi and place them behind the photographs of yourselves on the front table.
15:06Kitty, yours look really good.
15:07That rice is even cold.
15:10Well done, Penelope.
15:11Well done.
15:19It's judgment time for the bakers' oh-so-sweet sushi.
15:22Nice to see him.
15:23It's Rav and Liam.
15:26So we were looking for sweet sushi, coconut rice filled and topped with tropical fruit
15:32and served with a chocolate drizzle, soy sauce and a mint cream.
15:37Wasabi.
15:38The judges have no idea whose is whose.
15:41Not exactly what we've worked for, but a good interpretation of the brief.
15:45All right, first one.
15:49Really good attempt on the niguri shape.
15:51The maki rolls look pretty neat as well.
15:54But some of the fruit leather, it just looks a little bit like it's too thick.
15:58I love your consistency of your chocolate drizzle.
16:03The fruit leather tastes really nice.
16:05However, the rice still has a lot of bite in there.
16:09Next one.
16:11Where's all the rice gone?
16:12I like the use of the fruit and the decoration, but they are very small.
16:19The mango leather is really nice.
16:20But next time we would like bigger pieces and the rice is really undercooked.
16:24Not the shapes that we were looking for.
16:30These look more basic than the others because it's just some mounds of rice with fruit.
16:34The mango leather, really good texture.
16:38Your chocolate drizzle, spot on.
16:41Cream is really nice, but your rice is undercooked.
16:44There hasn't been a massive attempt at trying to get the illusion effect on these.
16:52We needed rice in the maki rolls.
16:56The rice is slightly undercooked.
16:58Your mint cream needs to be whipped a little bit longer because it doesn't really hold its shape.
17:02The leather as well is quite brittle.
17:06There's no maki rolls, but I really do like your niguri design.
17:09The chocolate drizzle is really good and your cream.
17:16Good flavour, but it has started to split.
17:18The rice on this one is also really undercooked.
17:23There has been an attempt when it comes to the maki roll, but they're just untidy.
17:27I think that also the leather was quite brittle because it's not holding together.
17:33The fruit leather on this needed a bit more work.
17:36The rice, again, is undercooked.
17:37But what I do like is your mince cream.
17:40That's really good.
17:44Okay.
17:44Last one.
17:45Last one.
17:46They look promising.
17:48Yes, they do.
17:49These look most like maki and nigiri.
17:53Cream is really good.
17:55Chocolate drizzle is really good.
17:56Really good presentation.
17:57The rice is crunchy.
17:58All of them are crunchy, so it's going to be really hard to judge this today.
18:02Tough day in the office.
18:03Yes.
18:05Rav and Liam will now rank the baker's oh-so-sweet sushi from economy to first class.
18:11In seventh place, we have this one.
18:15Penelope, just a little bit untidy and your rice was undercooked.
18:18Okay.
18:19In sixth place, this one.
18:21Ayla.
18:22It was just very small.
18:24Where did all the rice go?
18:25I didn't have enough fruit leather to cover it.
18:27Oh.
18:28Miko is fifth.
18:29Humphrey is fourth.
18:30And Umair is third, leaving Kitto and Ayla L in contention for the top spot.
18:35In second place, we have this one.
18:44This one, Kitto.
18:45The rice needed cooking, but if it was real sushi, it would be very impressive.
18:50Which means in first place, we have this one, Ayla.
18:54The rice wasn't cooked, but in terms of visual, spot on.
19:00Nice one.
19:01So, well done, Ayla.
19:02Come and have a look at each other's sushi, and we'll see you shortly for the showstopper challenge.
19:07I'm so, so happy to be first place.
19:09I think making sushi and eating a lot of sushi definitely helped me in this challenge.
19:15That's really nice.
19:16The leather did not work at all.
19:20I'm very pleased with second place, but I think that the competition is still very, very close.
19:27In a way, it's a good thing, because it means that there's a lot of weight on your showstoppers,
19:30you know?
19:31I have to do the best as I possibly can in the showstopper, because I don't really want to get out.
19:37Sad.
19:38The challenge was much tougher than I thought.
19:40I'm really worried about the showstopper.
19:42I just need to get on with it and make sure that I remember what I'm here for.
19:46One challenge remains to decide who will be Starbaker and who will be going home.
19:53Welcome back, bakers.
19:55It's time to pack your bags, because for your showstopper challenge, we're going globetrotting.
20:00I always prefer to trot when I'm abroad, because if you canter or gallop, you miss a lot of the good stuff.
20:06With shoe pastry postcards, elegant edible shoe scenes decorated to transport us to another country,
20:13you may choose any destination you like, so long as it's personal to you.
20:16So you may choose the Taj Mahal, because you went there with your family,
20:20or Ancient Rome's Colosseum, because you once sat next to Mary Beard on the tube.
20:24Wherever you choose, Rav and Liam would like you to link the flavours in your bake
20:28to the place you're taking them to.
20:30You have two hours in which to make your shoe pastry postcards.
20:33On your marks, get set, bake!
20:41Good luck, everybody!
20:42That was an accident.
20:51So I'm just boiling my butter, my water and milk.
20:55To begin the shoe, the bakers must bring all the wet ingredients to a rolling boil.
21:01So leave that there to boil.
21:02What's your favourite place in the world to go on holiday to, guys?
21:05Japan.
21:06I want to go to Japan.
21:07I really want to go to Japan.
21:08I wouldn't mind, yeah.
21:09We could do a bake off Japan.
21:11Yeah, like a travel cookery show.
21:14Who's going to broadcast that, though?
21:18So I'm adding in my flour right now.
21:20Now I need to stir really, really quickly.
21:22Cook all the flour off.
21:24Oh my god.
21:25For today's showstopper, we're asking the bakers to transport us across the world
21:30in the form of shoe.
21:31We're asking them to create a scene, a postcard,
21:34replicating somewhere that they like to go or love.
21:37I'm making one of the wonders of the world.
21:40The Junior Bake Off tent should be a wonder of the world.
21:42The amount of history.
21:43The bakers have already had a go at making shoe in the tent,
21:45so I'm hoping that they took our notes from the first time round to improve today.
21:49I do not want a repeat of their technical on pastry day.
21:52Each shoe pastry shape must be filled with two delicious fillings,
21:55but most importantly, they have to work well together.
21:58I'm doing peach jam and chantilly jasmine.
22:01In terms of decoration, I want to see bright, bold colors, whether that's through crackerland,
22:07fondant work.
22:08It has to enhance the overall experience.
22:10I'm going to make some into snakes and binoculars.
22:13We want to see perfectly baked shoe, filled with something totally delicious
22:17and decorated to look really magical.
22:19I will do the Jamaican flag, fillings, sorrel jelly, spice crempat.
22:24Yeah, man.
22:29Hi, Penelope.
22:30Hi.
22:30Tell us about your shoe pastry postcard.
22:32My shoe pastry postcard is a Hong Kong Skyline.
22:36So I just added cocoa powder in my shoe to make it look a bit darker,
22:40because it's going to be a night scene.
22:42They all light up of different neon colors and it's really, really beautiful.
22:46Penelope will bring the brilliant Hong Kong Skyline to life
22:49by using chocolate shoe filled with milk tea cream.
22:53Alongside Hong Kong French toast flavoured cream.
22:56How are you going to do that then?
22:57So I am making a kind of cream that has condensed milk and peanut butter in it.
23:02That sounds absolutely delicious.
23:04And how do you feel about today's showstopper?
23:06Are you excited?
23:07I'm very excited for showstopper because I got to start making last time.
23:11Yes, you did with your suffragette shoe.
23:13Yeah, I've got my lucky socks on I had last time.
23:16So fingers crossed.
23:18I want to reach 80 degrees.
23:20Miko also succeeded in her heat's pastry day, winning the technical,
23:25and she's basing her postcard on a recent trip.
23:27I'm going to take you guys to Japan.
23:31They have bow and gears.
23:32Oh, that's nice, isn't it?
23:33That's very nice.
23:34They're very polite.
23:35Like that?
23:35Would it be like that?
23:36Like that.
23:38Like that?
23:40Yes, with the arms up.
23:41What about this one?
23:42It's like a cross between a bow and a wave.
23:44You can make it up.
23:47Oh, interesting.
23:50Miko will create her pagoda a la shoe using the delicate flavours she enjoyed in Tokyo,
23:55of peach and white chocolate jasmine.
23:57You always bring something totally unique to every challenge.
24:01It's quite ambitious.
24:03Do you feel confident?
24:04I feel quite confident.
24:06No pressure, but I've got high expectations.
24:08No pressure.
24:09Oh, no pressure.
24:10You've set the bar very high.
24:11Miko, good luck.
24:14Okay.
24:15The next step is adding the eggs slowly.
24:17Adding the eggs gradually is the only way to achieve the perfect shoe texture.
24:22It's a really crucial step.
24:23I know when it has enough when it slowly comes off a spoon.
24:28Signified by a dropping V shape.
24:30You see the V there?
24:32Yeah, that needs more egg.
24:33Oh, my God.
24:34Hello.
24:34But if the bakers add too many eggs, their dough will be too runny to pipe.
24:39I don't want it to be too thin.
24:40Not enough eggs and the shoe will be dense and deflate when baked.
24:44I'm really scared about the texture.
24:46I'm really not sure.
24:47Ayla.
24:48Hi.
24:48Tell us about your shoe pastry postcard.
24:51I'm doing Egypt and I'm going to do the pharaoh's face.
24:54I'm doing a pistachio whipped ganache, an orange curd and candied pistachios.
24:58Pistachio, orange.
24:59Yeah.
25:00Do you like that flavour combination?
25:01Yeah, I like it.
25:02It's salty and sweet and sour.
25:04So, yeah, hopefully it hits all the senses.
25:08Ayla El will be transporting us to ancient Egypt by creating a pharaoh face
25:13filled with pistachio whipped ganache and orange curd, finished with royal icing.
25:18Is this ready, this shoe pastry?
25:19I don't think so.
25:21It's quite thick still.
25:23So, you would add more egg to this?
25:24I would add a little bit more, not too much.
25:26How much?
25:26Just like a teaspoon.
25:27Oh.
25:28Oh.
25:29Oh.
25:33Dun, dun, dun.
25:35Pretty much ready to park now.
25:37So, I'm just piping the shapes to make the pagoda.
25:40Perfect piping is crucial.
25:41That needs a bit more.
25:43So, each destination is immediately recognisable.
25:47This is a Hong Kong skyline with a junk bow.
25:50I like to think of it as a smiley face, two eyes and a poop emoji.
25:54I'm making a lot of little eclairs so then I can arrange them together like a puzzle to make the shape of the pharaoh.
26:01It now resides in the British Museum.
26:03Yes.
26:04Doesn't it, which isn't, we're not sure about how we feel about that.
26:07Yeah.
26:08Is it ethical?
26:09Ethical?
26:09We don't know.
26:10Yeah.
26:10This probably isn't the show to go into that.
26:12You have to go into that.
26:13Isla, tell us about your shoe pastry postcard.
26:18My shoe pastry is the Bordel Arab in Dubai.
26:22It's going to be filled with a whipped white chocolate ganache and pistachio.
26:25You know the other Isla isn't it?
26:26Why are you stirring the pot today?
26:28We love gossip.
26:29Isla against Isla.
26:31Heat A against Heat B.
26:34Isla F will recreate Dubai's most iconic luxury landmark from shoe filled with whipped white chocolate ganache
26:41and pistachio creme pat topped with chocolate crackling.
26:46Oh, this is the blueprint.
26:47So we enter here.
26:49We can get control of the reception desk first.
26:51Then three of us will go up and disable the alarm.
26:55And then we will travel up to the top floor where they believe the safe is.
26:59And you've got the combination for the safe.
27:01We can't do that.
27:02We could steal all the towels and soap from the toilets.
27:07Let's redo that.
27:09Oh, my God, your crackling looks so good.
27:11Hi, Kitto.
27:12Hello.
27:12I am doing Mount Shoe-den, Mount Snowden.
27:15I've never seen this technique before of pressing it in between your hands.
27:20It's not going to weigh your shoe down too much.
27:22No, not too much, no.
27:23OK.
27:24They look a little bit thick, though.
27:25There's quite a lot of shoe underneath, so hopefully it will lift up a bit.
27:31Taking us to the dramatic heights of Ur-Withwa, also known as Mount Snowden,
27:36Kitta will use crackling-covered shoe filled with traditional Welsh barabrith creme patte
27:42and chantilly cream.
27:44You weren't tempted to put any of the prominent Welsh people on Snowden?
27:48No.
27:48The better-known Welsh people like Rob Brydon?
27:50He's Welsh, keeps it quiet.
27:53I haven't heard of him.
27:54I think you went on, who do you think you are, and they found out he was Welsh.
27:57I've never heard of him before.
27:58Rob Brydon?
27:59No.
28:00You don't know how satisfying it is to him.
28:03Wait, why is that satisfying?
28:06Yes.
28:07You hear that, Rob?
28:07Is he like your enemy?
28:09Oh, he's a very good friend of mine, it's my favourite thing.
28:11Let's put these in the oven now.
28:15Probably going to burn, but...
28:16I'm going to put it in for 10 minutes at 200 fan,
28:19and then I'm going to drop it down to 170.
28:22Please work, look. I hope they work.
28:25I'd never been abroad until recently.
28:27I got to the airport, the bloke says, take your shoes off, put them on the tray,
28:30which was odd, because I've never had that in Pret-a-Manger before.
28:3460 minutes, bakers. You're halfway through.
28:37Oh, my gosh.
28:38As if making shoe pastry wasn't hard enough.
28:42Yeah, I'm happy with that.
28:43The bakers have to make at least two complementary fillings.
28:46I'm making my hazelnut and white chocolate good now.
28:50Cardamom and cinnamon are the main flavours. It's not too overpowering.
28:54As well as pairing perfectly, they must take the judges on a journey through taste.
28:58Hong Kong milk tea is a really, like a really, really strong tea that goes,
29:04whoa, that's tea.
29:05So I'm going to blend these up. It's crazy, both eyelids and pistachio.
29:09Yes. Oh, that's good.
29:17But while most of the bakers have finished their first filling.
29:20Oh, gosh.
29:22Penelope has missed a key ingredient in hers.
29:25Oh, gosh. I forgot about the egg.
29:29I'm really panicking. Now I have to start again.
29:32I need some help. Who do you think is the least busiest?
29:45These are looking good. The crackling isn't weighing it down. Take that, Liam. No.
29:52They look good. So now I'm going to turn the oven off and just put them in there for 10 minutes.
29:57Isla, could you help me? Having had to restart her first shoe filling.
30:03Right, cool. Thank you so much. It's OK.
30:06Penelope must catch up with the other bakers, making their second.
30:10I'm just going to make my dark chocolate ganache now.
30:14So now I'm making my orange curd. It takes about 15 minutes for this to thicken up there.
30:18It takes forever. So I'm hoping that is enough.
30:20Oh, just looking at my passport photograph. Doesn't look anything like me.
30:29Wait a minute. That isn't me. This is my mum's passport.
30:3430 minutes, bakers. 30 minutes left.
30:3830? Lord, that went quickly.
30:40I'm very, very happy with them.
30:47They're nice and crispy on the bottom. They sound hollow.
30:50Yeah, they're really good. If anything really comes bad, it looks like a poo.
30:54Oh, Umair, look at those. The inspiration are the pyramids of Egypt.
30:59What's inside the pyramids? What were they built for, do you think?
31:01Apparently they were built for tombs. Mummies are in there.
31:04The mummies are in there. What about their daddies?
31:06OK. Umair's destination of dreams, the Egyptian pyramids,
31:11will be brought to life with the help of cardamom cream and an almond buttercream.
31:15What's all the black stuff? Crackling. The very bottoms of them burned.
31:19They shouldn't be. OK.
31:25Very pleased to have my shoes come out.
31:27Like Umair, Humphrey's pastry postcard also features an African destination.
31:32My shoe paste postcard is Kenyan Safari. The first time I went abroad was when I went to
31:38safari. It's going to be made up of all sorts of animals. I've never seen this shape in a shoe,
31:44ever. Is that meant to be a snake? Yes.
31:46That's so clever. Are you going to try and pipe filling into that snake?
31:50How are you going to get the filling in? I don't know.
31:53Humphrey will shoe us the sights on his Kenyan safari adventure with snakes leading the way,
31:59accompanied with fillings, chocolate and hazelnut ganache.
32:03You plan to go back? Yeah. We were thinking about going for my mum's like 40th birthday,
32:08but we ended up not going in there and went down to Dorsey. Yeah, that's the best thing to Kenya.
32:14Fairly wild types down there in my experience, particularly on a Friday night.
32:21So this is my whipped ganache. This is my second filling. And now I'm making my whipped Hong Kong
32:27French toast. While Penelope races to get her second filling made.
32:31Come on, thicken up, thicken up. Isla L is still struggling with hers.
32:35Come on. Cut, cut, cut, cut, cut. How much time do we have left?
32:41Like I said, never been abroad before, so it was all a novelty to me. I didn't realise,
32:46for instance, that the blank pages at the back of the passport are not for doing drawings of the
32:51places you visited. Fifteen minutes, bakers. You've got 15 minutes left. Fifteen minutes?
32:58Oh my god, this is flipping stressful. I need to pipe and decorate. It's very, very thin.
33:05It's going to have to go a bit.
33:06All right, mate. These were extra, so it's all right.
33:19I'm just going to pipe these now. Make sure not to fill them completely.
33:23You have to pipe one half with one filling and the other half with another.
33:27I've got two zebras, two elephants, two hippos, two snakes.
33:31You see a giraffe, you know, they're the tall, they've got like a crazy paving effect on them.
33:35No. You know why the giraffes have that pattern? So they can hide on driveways.
33:43Filling the pastries with the creme patte.
33:48Oh. Oops. I need to put on the, um, pistachio now.
33:54Mmm. Pistachio ganache turned out good.
33:57But this is my orange curd, which is not set.
33:59Okay, come on, Leila. You can do.
34:01Oh, my snake.
34:02Most of them don't have enough.
34:06Now that I'm done, I now just need to assemble.
34:09Okay, assembly. I'm going to use the caramel as a glue.
34:16It's leaking out, okay.
34:17Working really fast now.
34:19I want it to look like the face, so I'm using eclairs underneath the new fondant on top.
34:23I have to decorate really, really quickly.
34:27Oh, my gosh. Welcome to Wales.
34:31What have I not done?
34:32Five minutes, bakers.
34:34Yikes.
34:38Ugh. Decoration.
34:41So what I'm going for is half blue, half gold, and make it into a lovely design on top.
34:46I'll just go for it, Leila.
34:54Oh, gosh.
34:55You know what? That didn't work at all.
34:57Oh, my goodness.
35:00I'm really in a rush.
35:01Okay, come on. Come on, Leila. You can do this.
35:05Giving up. Just shoving it on.
35:06Get everything off.
35:12Clapsing. Oh, my God.
35:15Oh, biscuits. I forgot to film mine.
35:20One minute, bakers.
35:26Elephant.
35:27It's just so hard to get the decorations on in time.
35:31Shove it in.
35:34It's all chipped off.
35:35Oh, God. It's been shoe of the nightmare.
35:38Forget the shoe of the Nile.
35:43I'm never going to be a shoe after this.
35:45It doesn't need to look pretty.
35:47It does actually kind of need to look pretty.
35:49So unneed.
35:50That's it, bakers. Time's up.
36:01Oh, gosh.
36:07Oh, gosh.
36:09I was... It's so bad.
36:10Mine looks so bad.
36:12Step away from your bakes.
36:14It is what it is.
36:18It is what it is.
36:20Oh, my God.
36:21I was meant to add butter into the curd to make it solidified, but I forgot.
36:25So that's why it's like a soupy mess.
36:27Yes.
36:29Yeah.
36:30I'm never going to make a shoe again.
36:32Right, bakers.
36:34Have a little break and we'll see you shortly for judging.
36:37It's a tough one.
36:49It's judgment time for the bakers' shoe pastry postcard showstoppers.
36:54Miko, could you please bring your shoe pastry postcard forward for judging?
36:57It's a big one.
36:58Miko, tell us about your shoe pastry postcard.
37:12So my shoe pastry postcard is a pagoda from Japan.
37:16Because you've set the bar so high, it's not your neatest work, but it's still very attractive.
37:20It's impressively large and I like how well-baked your shoe looks and the fact that you've made so
37:26much shoe pastry.
37:28The flavours are jasmine chantilly cream and peach jam with shrubbery glaze on top.
37:33It's very delicate.
37:35It's refreshing.
37:36You're good with your flavour combinations.
37:38The shoe could have been baked a bit longer because it turns quite wet when you eat it,
37:42but the glaze really brings it back.
37:45It's almost like you've done three things.
37:46It's beautiful.
37:48Dubai, I would love to see this.
37:58It's really fun.
37:59Your shoe are really big.
38:01You've got the sun, you've got the palm trees, bit of fake sand.
38:04Dubai.
38:05It is filled with a whipped white chocolate ganache and homemade pistachio pastry cream.
38:10I think your shoe are really good.
38:11I love the crack lid on top because it adds another dimension.
38:14It's super crisp.
38:15I don't really taste the pistachio that much.
38:18Love the white chocolate.
38:19Not too sure about the pistachio.
38:20Thank you so much.
38:21Nice one.
38:22Well done, Ella.
38:32So my shoe pastry postcard is the Hong Kong skyline.
38:35I don't really see the Hong Kong skyline.
38:38Yeah.
38:38Because it's just a little bit untidy.
38:40Okay.
38:41Okay.
38:41Your shoe looks really pronounced and really puffy, especially because you used cocoa powder in there.
38:46That can make them really flat.
38:47I've seen your shoe work before.
38:48I know that you can do a lot neater shoe.
38:50Hopefully the taste is really good.
38:53It is a Hong Kong day creme patisserie and Hong Kong French toast cream.
38:58Your fillings could have more flavor in them.
39:00They're really well made.
39:01Like they're very creamy.
39:02Just need a bit more flavor next time.
39:04I don't really get the French toast flavor.
39:07The peanut flavor, I was so excited for it because obviously your shoe pastry has cocoa powder in it.
39:11So peanut butter, chocolate, perfect combination.
39:14I don't really get the peanut butter flavor either.
39:16Okay.
39:17So you just need to ramp up those flavors.
39:18Okay.
39:20Nice one.
39:20Well done, Penelope.
39:26As a showstopper, I was expecting a bit more.
39:29Because it's finals week and you could have done more with this.
39:33But I do really like how well baked the shoe looked.
39:36It's filled with a dark chocolate whipped ganache and a hazelnut white chocolate whipped ganache.
39:42Did you manage to fill the snake?
39:44Uh, sort of.
39:45Shall we have a look?
39:48Yeah.
39:49Where you've slightly not done as well in the presentation, you've delivered in flavor.
39:53Those fillings are stunning.
39:54Your shoe texture wise is spot on.
39:56That white chocolate hazelnut filling is so nice, man.
40:02Little presentation.
40:04Yeah.
40:04I'm going to be good.
40:14In terms of your structure of your pyramid, it's not the neatest, but I love this scene you've created.
40:18I think you burnt a little bit underneath.
40:20Yeah, I think the crackling.
40:22It's filled with almond buttercream and cardamom and pastry cream.
40:26Mmm.
40:29Your shoe technique is spot on.
40:30They're really beautifully baked.
40:31They're nice and crisp.
40:33The fillings are really good.
40:34My only thing is that the almond really knocks you out a bit.
40:37So I don't really taste your cardamom.
40:39Nice one, bro.
40:40Want a new man?
40:47It's such a great effect and it looks exactly like what you wanted to convey.
40:52Your shoe look really nicely baked and I'm looking forward to trying.
40:55It is a pistachio whipped ganache, orange curd and candied pistachio.
40:59And is the curd in all of them?
41:01Yeah, but I forgot to add the butter to the curd so it didn't set properly.
41:05Don't tell us that.
41:06Oh, sorry.
41:07Your whips ganache is lovely.
41:11It's silky.
41:12You get that really nice pistachio flavour.
41:14Top tier.
41:15I just can't really taste the orange.
41:16Yeah.
41:17I really like how pronounced the shoe is.
41:19Really crisp, really light.
41:21The pistachio is so in your face.
41:23It's delicious.
41:24But if we had had that curd, it would have just been another dimension.
41:27But this, as it is, is very good.
41:31Nice one.
41:32Well done, Ayla.
41:37Kitto, I think it's really fun.
41:40I love the way that you've put these little sides in there.
41:42I mean, it looks exactly like how you would expect a mountain to look.
41:46But it's a little bit untidy.
41:47The fillings are a Barabouth creme patte and a chantilly cream.
41:51I think your creme patte is excellent.
41:53The two work so well together and you've made three different cracklin.
41:56I think you have really pushed yourself today and I really like it.
42:00For me, your shoe could have been baked a little bit longer.
42:02But my filling, slightly spicy with the drive-through.
42:05It's a really good flavour combinations.
42:07You just need to work on your presentation because the idea is always there, all right?
42:12Yes.
42:12Cool.
42:13Well done, Kitto.
42:17I'm very happy with the judge's comments.
42:19I really tried to link it to Wales.
42:22I kind of think I might be in for a chance of getting Starbaker.
42:27It went much better than I thought it would.
42:29Everyone had comments.
42:30There was not one person who did.
42:32Amazingly.
42:33So I'm hoping that my first and technical will help me get Starbaker.
42:36I do think I am still in a bit of danger of going home.
42:39But even if I did go home, I'd be so proud of myself.
42:42I'm crossing my fingers.
42:44Fingers crossed I get through.
42:46Rav and Liam will now decide who is today's Starbaker and who will be leaving the tent.
42:52Well done, Bakers.
42:55Rav and Liam have made their decision.
42:58And today's Starbaker is...
43:00Xyla Rell.
43:05Well done.
43:06APPLAUSE
43:08But someone's got to leave us, I'm afraid.
43:12The person going home is...
43:19It's Penelope, I'm afraid.
43:20Sorry, Penelope.
43:21Oh, it's OK.
43:22You did really well.
43:23It's OK.
43:23It's a tough one, isn't it?
43:25Yeah, you did so well.
43:26Let me get into finals week.
43:28I'm feeling a bit sad, but you know what?
43:31I'm very happy with my experience.
43:33And to be honest, I didn't even think I was going to get past Biscuit Day,
43:36let alone to the finals week.
43:38So I'm very proud of myself.
43:40You did really well.
43:42Incredibly sad to see Penelope go,
43:44especially considering how far she's come in this competition.
43:47However, today with the shoe, it just let her down with the finishing
43:50and she had a bad time in the technical.
43:52We're really going to miss Penelope.
43:53Let's give it up for Penelope.
43:57Can we give it up for Aila?
43:59Well done.
44:01On three Starbakers.
44:02I'm very, very proud of that.
44:04I'm on a high again.
44:04It's really, really good.
44:06Aila was our Starbaker today.
44:07Her decoration was really fun.
44:10And her flavours as well.
44:11The texture of her pistachio whipped ganache was spot on.
44:14Yeah, she did really well in the showstopper.
44:16Well done, everybody.
44:17Even to be here and to be in finals week is so impressive.
44:20Competition is extremely tight in the tent.
44:22Only two more chances to see who gets through to the final.
44:28Next time, it's party day.
44:32And the chips are down.
44:34Okay, let's do this then.
44:35In a tricky tortilla technical.
44:37Let's take a look at my nachos.
44:40For some.
44:40Oh, yes.
44:42A super-sized showstopper.
44:43Yes, yes, yes, yes, yes.
44:45Will be a colossal celebration.
44:47Oh, that's enough.
44:49But for one baker.
44:50Oh, my God, oh, my God, oh, my God, oh, my God.
44:52This quarter-final.
44:53Oh, my God.
44:54Will be their final fiesta.
44:56Oh, my gosh.
44:58Oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh, my God, oh
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