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00:00Last time, it was dessert week.
00:05And whilst Jasmine's stunning showstopper...
00:07Take it away before I eat it.
00:09...secured her four-star baker, disaster struck for Toby.
00:13Oh, no.
00:14But Ian's trifle...
00:16It tastes like water.
00:17Does it, actually?
00:18...meant his time in the tent...
00:19Shot King.
00:20No!
00:22...came to an end.
00:24This time...
00:25You need to hop the fence.
00:27It's the tightest semi-final.
00:28You know what's happening, don't you?
00:30...ever.
00:30So close.
00:31But who will perfect patisserie?
00:33This is about intricacy...
00:35It all burst.
00:36...and delicacy.
00:37And who will fall...
00:38Spooky bomb time.
00:39...at the final hurdle?
00:43Oh, no!
00:58I cannot believe I'm in the semi-finals.
01:10Good luck.
01:11Have fun.
01:12I've had it in my head that the final is going to be Jasmine, Aaron and Tom.
01:17So I'm feeling a little bit nervous this week.
01:20Patisserie is a very accurate discipline.
01:23That's what I'm going to be trying to focus on today, is a little bit of that refinement that maybe sometimes I don't have.
01:28Jasmine excels at the neat and the precise.
01:30Tom is good creatively and Toby's a great technical baker.
01:32And really, for patisserie, you need all three of those things.
01:35I'm also not someone to go down without a fight, so I will be fighting to the bitter end.
01:42Hello, bakers.
01:43Welcome back to the tent and congratulations for getting through to the semi-final.
01:47Yeah, well done.
01:48And whatever happens, just know Noel, myself and the judges adore you, don't they?
01:53Probably not, Paul, but the rest of us.
01:55Okay.
01:56For your semi-final signature, the judges would like you to bake two batches of six elegantly decorated cream horns.
02:04Your horns should consist of a laminated pastry cone filled with a delectable creamy filling.
02:12Each batch should have at least two complementary fillings.
02:16You have two hours and 45 minutes to give us the horn.
02:19On your marks.
02:20Get set.
02:21You are so childish.
02:24Bye.
02:27So many opportunities for innuendos today.
02:31Feeling horny.
02:32What gives me the horn is completing this challenge.
02:36Today it's all about speed.
02:38When I finished it at home, I had two minutes left.
02:40It's the semi-final and it's patisserie week.
02:43We're looking for finesse, delicacy, great flavours.
02:47And the signature challenge is cream horns.
02:50This is a really difficult challenge.
02:52You want to see perfect rough puff pastry.
02:54It's going to get hot in here.
02:56It's annoyingly warm in here.
02:57One of the problems with the heat is keeping that butter cold.
03:01If they don't, it will infuse into the dough and you'll end up pouring butter all over the baking tray.
03:06And none will go in the pastry itself.
03:08And it's the steam from the melting butter that creates these beautiful layers.
03:11That is ice cold water.
03:13For me, patisserie week is all about perfection.
03:16It is baking nirvana.
03:17It's all about finding out who has got what it takes to get to the final.
03:23Good morning, Starbaker.
03:25Hello.
03:26So tell us all about your cream horns.
03:28What are you doing?
03:28One of them is going to be coffee with a dark chocolate ganache.
03:31And then the other one is going to be a raspberry pistachio and white chocolate.
03:34Pistachio again.
03:35I love pistachio.
03:36Jasmine's pistachio and white chocolate ganache will join Raspberry Creme Diplomat,
03:42whilst her mocha cream horns will combine a coffee creme diplomat and dark chocolate ganache.
03:48When you practice this, you manage to do it all on time.
03:50It's really tight getting the lamination and getting the fillings done.
03:53Being the semi-finally, we are going to be particularly brutal with the judging.
03:58What?
03:58Because you've been really kind for all the other weeks.
04:00Mr. Bad Guy comes out today.
04:02Oh, there's Dr. Jekyll and Mr. Hyde, and there's also Dr. Hyde and Mr. Hyde.
04:07That's you.
04:09Changes from a monster into a monster.
04:12So I'm literally just doing first batch here of folds.
04:15We used a similar pastry recipe, I think, all of us, for the sausage roll.
04:19The bakers have already tackled laminated pastry once before in the tent.
04:23They really did like my pastry week.
04:25This pastry recipe isn't too different, so I'll just repurpose it to make it sweet.
04:28On that week, my one was a bit on the thick side.
04:31I'd love not to do that this week.
04:32After I did proper puff last time, Paul absolutely slated me for it.
04:35Told me it's not possible, stupid idea, so rough puff this time.
04:39This week, Toby's gone back to the drawing board.
04:41I'd never made rough puff.
04:43First time I tried it, didn't go that well.
04:46Don't tell Paul.
04:47I'm not going to tell you.
04:47Used his rough puff recipe.
04:49Didn't work very well, so I'll have to switch to Gordon Ramsay.
04:54If he likes it, say it's his recipe.
04:58See what he says.
04:59Toby and Gordon's rough puff will be filled with a chocolate coffee ganache and coffee
05:04liqueur cream.
05:05His second batch will see lemon curd and Thai mousseline topped with meringue.
05:10How much do you want to be in the panel?
05:11Do you know, at the start, I was thinking, I'm just happy to be here, but no.
05:14Now you want to.
05:15I desperately want to.
05:16As Jon Bon Jovi once said, go down in a blaze of glory.
05:19That's it.
05:19Take everyone else out with you.
05:21I'm good on Toby.
05:23Cheers.
05:23It feels cold, which is good.
05:26Reaching the final requires mastery of lamination.
05:29Every time I'm rolling it out, I'm just making sure that we're getting a nice layer of pastry
05:32around the butter.
05:33I'd put it in the freezer, so then you get the butter and the flour separate, and that's
05:37what gives you the layers.
05:37But if the butter isn't kept cold...
05:40Roll it, fold it, back in the fridge.
05:42Every carefully crafted layer...
05:44Temperature climbing.
05:45...will be lost.
05:46Just check the temperature of the butter in the pastry, just to make sure that it's
05:49not so warm that it could be integrating.
05:52Hello, Tom.
05:52Hey, guys.
05:53How are we doing?
05:53Can I just see your fingernails?
05:55Yes.
05:56I like the oster leg, because you've been hanging on by them for a while.
06:00Wow!
06:01Tom hopes to claw his way back into contention with cream horns, combining lemon cream cheese
06:06diplomat, and raspberry gel, alongside a second batch filled with dark chocolate salted mousse
06:11and clementine curd.
06:13It's quite conventional, not your usual twists and turns.
06:16Yes, I know.
06:17A wise man once said to me, go back to the drawing board and focus on your flavours.
06:22So that is what I've done this week.
06:24Well, good luck.
06:26I can't believe you called Paul a wise man.
06:28Wait, I'll call him a queen tomorrow.
06:31So I'm making my fillings in between the folds of the pastry.
06:34My first one will be caramel.
06:35Now we're into the multitask phase.
06:37I love a mocha.
06:38Coffee and chocolate, I feel like they're just classic flavours.
06:41Clementine curd.
06:43Like it?
06:43Yeah.
06:44Ooh, that made me go weaker than these.
06:47My cream horns exploded.
06:48Yeah.
06:50Lemon and thyme is like a classic timeless combination.
06:53Timeless.
06:54But while most are sticking to familiar flavours...
06:57Things stand the test of time for a reason.
07:00I'm not the guy to mess with that.
07:01Yeah, don't mess with you.
07:02I'm not Aaron.
07:03Once again, Aaron's daring to be different.
07:06I put a bay leaf in my lemon jam.
07:08I mean, it wouldn't be me if I wasn't putting something floral or botanical in there.
07:11My cream horns are inspired by puddings.
07:14One with the flavours of a trichel tart.
07:16And the other will be vanilla, nectarine and cherry.
07:19Aaron's matching nectarine and cherry compote with vanilla chantilly cream in one horn,
07:24and chocolate and caramel ganache with lemon and bay leaf jam in the other.
07:29I'm glad you've done original flavours, though.
07:31I feel like everyone's playing it safe apart from you.
07:34I could die on that hill.
07:35What hill to die on?
07:37Maverick hill.
07:38I died on that hill many years ago.
07:42Now we need to do more pastry.
07:44Folds three and four incoming.
07:46I'm just doing envelope folds.
07:48The more folds the bakers make...
07:50Four bug folds in total.
07:51...flakier the pastry.
07:53How many folds have I actually even done?
07:54Put more layers means more chilling.
07:57After two turns, I might attempt to double one.
08:00I like to just feel how the pastry is before I make that decision.
08:02And less time for their horns to bake and cool.
08:06If you put anything in a hot horn, it's going to go soft.
08:09I've got the layers of pastry.
08:10Not as many as Aaron will get, because he's just a pastry king.
08:13In practice, a puff pastry's actually been quite good.
08:16Aaron sent us a photo this week of his lamination
08:18while I was holding one of my cream puffs
08:20that I could have hammered a nail in with.
08:22So that was a lovely moment.
08:23I feel like that was a sick joke.
08:25The lamination was absolutely insane.
08:29Bakers, you are halfway through.
08:32One last chill.
08:34Feels like a race.
08:35It's getting so warm in here.
08:37The heat and my stress are rising exponentially.
08:41Do one last half fold.
08:43Hopefully I've got time.
08:44While Aaron's aiming for the flakiest possible pastry...
08:47I can see the layers.
08:48..the rest of the bakers have finished laminating theirs.
08:51I cannot, it's nice and thin.
08:53But the challenge to now shape their cream horns...
08:56I am so sweaty.
08:58Oh, my gosh.
08:59..is reaching boiling point.
09:00It's so hot.
09:01Let's hope that it's not turned into shortcrust.
09:05Feels like the butter's melting as I look at it.
09:07Ooh, that's nice, nice and melty.
09:10It's just so hot in here already.
09:12Pastry's got to stay cool,
09:13so I've got to work super fast.
09:16A few minutes behind old Jazz,
09:17who's somehow, like, flying through.
09:19Go, go, go, go, go, go, go.
09:22That girl works fast.
09:24Oh, this is taking longer than I want it to.
09:25I need to start rolling.
09:28Look at this, like it's just wet butter.
09:31Look at you doing it freehand, no measurements.
09:33I saw Toby rolling and I realised I needed to roll.
09:35OK.
09:36Top four, best bakers.
09:38How do you feel?
09:39Paul's in there as well, obviously.
09:40He's 149.
09:42He hasn't baked for many, many moons.
09:45Doesn't need to, he's got people to do that for him now.
09:47Into the freezer.
09:47It's because you're watching.
09:54Bakers, you have one hour left.
09:57I want to get these in the oven.
09:59Ten minutes at 200.
10:00I just want to get that rise.
10:03So I'm baking it at 190
10:04and then take it down so we don't get too much colour.
10:07Butter is not meant to leak out.
10:09I've done everything that I can to make it not leak.
10:11It was literally frozen going in.
10:13I get on for time, mate.
10:14A little bit behind,
10:15but this butter is a little bit melty.
10:18Wow, that's a lot of butter coming out of those, isn't it?
10:21I put one in the oven and the butter just went...
10:23I can see layers,
10:25so hopefully they don't do me dirty today.
10:28Gone for 190, 14 minutes.
10:30Maybe good, maybe bad.
10:33Should have got them in the oven sooner.
10:35At home, they've taken 30 minutes.
10:37So, decoration.
10:38Are we pushing for the final?
10:39Please say you are.
10:40Would love to be in the final.
10:43But I've got three very, very talented people up against me.
10:47There's four.
10:48There's you as well, bab.
10:49Oh, sure.
10:50There's you as well.
10:52Bakers, you've got half an hour left.
10:54That's not great.
10:55Need to get my cream horns out pretty soon.
10:58Checking out my horn.
11:00I've got the path.
11:01There's lamination.
11:03Coming out the oven.
11:04Okay, I'm coming out.
11:06You know, it's not like big laminated layers.
11:08We can't all be errands, so why try?
11:10I can see layers.
11:11I think there's too much butter leakage,
11:12but we'll find out.
11:14I got the path, which is literally all I wanted.
11:17Your horns are out on display.
11:19My horns are out.
11:20Oh, my God, look how puffy her pastry is.
11:22Um, they're not me.
11:24Yeah, yeah, mine is more like shortcrust.
11:25Oh, God.
11:26Oh, God.
11:27Oh, God.
11:27Oh, God.
11:28It's just going to have to come out, isn't it?
11:31Mmm, they're not as perfect as they could look.
11:34Woo!
11:35Pastry doesn't look anywhere near as good as normal.
11:37I'm going to swap them around.
11:41I think I'm going to take them out in five minutes.
11:42I know that Paul likes good color,
11:44so I'm going to take it as far as I dare.
11:45It does look a bit under-baked.
11:47It's lagging off Paul's puff pastry recipe.
11:50This one's not worked as well.
11:51Once I dip these, then I'll fill them.
11:54I just love these colors.
11:56Oh, they've, like, stuck to the tray.
11:59Oh, I hate this so much.
12:02I think I'm happy.
12:05I just really need them to cool down a bit.
12:06Don't want hot horns and cold cream.
12:10This technique is working.
12:12Can I get a time call?
12:13Just five minutes left.
12:16A little dunk.
12:19I mean, Toby's not filled his yet,
12:21so I figure I'm safe for a little while.
12:23This is my dark chocolate and clementine curd.
12:26Raspberry creme diplomate.
12:27Soft, but I hope it will hold.
12:29Vanilla meringue on top.
12:31Uncontrollably shaking.
12:32Cherry and nectarine.
12:33That one could be better.
12:34Bakers, you have one minute left.
12:38Go on, Jess.
12:39That's not good.
12:41I wish I had more time.
12:44Don't miss it.
12:45I'm not completely happy with these.
12:47Bakers, your time is up.
12:51That was such a rapid end.
12:56So tight.
12:57Oh, my goodness.
12:59They all just look absolutely gorgeous,
13:00and I feel like mine are, like, a little rough.
13:02Cheers, babe.
13:03Mate.
13:04Look at the size of that.
13:06That's got a big horn.
13:07It's judgment time for the semi-finalists' cream horns.
13:15Hi, Toby.
13:16Hello.
13:20I love the look of them.
13:21The fillings, I like the way they spill out.
13:23It's like the old-fashioned cream horn you used to get in the bakeries.
13:25A bit concerned about the colour.
13:27I think it needed longer.
13:28Just get your chops round that.
13:30That's how you eat the horn.
13:31You can see the lamination,
13:35but you can also see where it hasn't baked enough.
13:37It's got a little bit of rawness down at the bottom.
13:40Your lamination is there a little bit,
13:42but you've lost a lot of butter.
13:43But the flavour of the lemon is delicious.
13:45With the meringue on top, works beautifully well.
13:48OK.
13:51The flavour of the coffee is delicious.
13:53It's nice and punchy, married with the chocolate.
13:55Flavour is lovely, but the texture's too hard.
13:58It is Gordon Ramsay's recipe.
14:00He didn't go for your recipe.
14:01Do you think it could be that reason why it's not?
14:02Absolutely.
14:05Never listen to a chef.
14:07Thank you, Toby.
14:13I quite like the look of these.
14:14I quite like the blend of the colours.
14:16I'm just wondering whether your horn's needed longer in the oven.
14:19OK.
14:22If you get both the fillings, it's absolutely delicious.
14:25The clementine brings a bit of acidity and cuts the chocolate.
14:28I do like the fillings.
14:29I think the pastry, you haven't got a lot of lamination on that.
14:32You can see it's almost like a short crust.
14:34It's not flaky.
14:34Yes, it's a bit cakey.
14:36Yeah.
14:36Let's have a look at your...
14:37So this one is raspberry gel with a lemon cream cheese creme diplomat.
14:43That's delicious.
14:44Flavour of that, creme diplomat and the gel, beautifully balanced together.
14:47But again, the horns are a bit too dry because you've lost all the butter.
14:51Thank you, Tom.
14:51Thank you so much, guys.
14:52I quite like the look of them.
14:59They look really interesting.
15:01I'm more interested in looking at them than eating them.
15:03OK.
15:04And I think that's because they're all melting.
15:06But I do think that the pastry looks good.
15:09These ones are dulce chocolate with ganache with lemon jam.
15:14Filling it tastes delicious.
15:15The caromile works really well with the citrus.
15:17That's really good.
15:18Rough puff.
15:19It's really nice.
15:19Lamination is there.
15:20And it's baked right through.
15:22Yeah.
15:22I think you've done a great job with that one.
15:23Nice.
15:24This is a nectarine and cherry compote with vanilla mascarone cream.
15:29Both of those flavours are absolutely delicious, but I don't think they go very well together.
15:34OK.
15:35Nectarine sits in the back note against the cherry, so it sort of works for me.
15:38The paste is lovely.
15:39We've kept that lamination, which is decent, so well done.
15:41Cheers.
15:42Thank you very much.
15:47They look lovely.
15:49They look interesting and neat.
15:51We'll see what they're like when we cut into it.
15:53These ones are a coffee creme diplomat with a dark chocolate centre.
15:56Nice flake.
15:57Really flaky.
16:00Mm.
16:01Really lovely, strong coffee flavour.
16:03Simply delicious.
16:04You have a lovely lamination on that, and it tastes great.
16:07Those ones are a raspberry creme diplomat with a white chocolate pistachio centre.
16:11Well done, Jasmine.
16:14That is a really good balance of flavours.
16:16The raspberry's great.
16:17The pistachio's terrific.
16:18And I think the pastry's nicely baked.
16:20I think you've done a really good job.
16:22And they look pretty.
16:23You created a nice home there.
16:26Well done.
16:26Well done, Jasmine.
16:27I'll have another bit.
16:29You're loving it.
16:32I'm feeling really good.
16:33He cut into them, and I heard the flake, and I was happy.
16:36That's all that I can ask of.
16:38Me and Jasmine had good pastry.
16:40Was Jasmine's better than mine?
16:42I hope not.
16:43There was a clear divide in the room.
16:46Jasmine and Aaron did exceptionally well.
16:48Me and Tom, not quite as good.
16:50Pastry was definitely the worst out of the four.
16:52Full stop.
16:53Move on.
16:53Next challenge.
16:56For one of our semi-finalists, this will be their last technical challenge.
17:01Hello, bakers.
17:02Welcome back to the tent.
17:04It's time for your technical challenge.
17:05Set for you by someone called Paul Hollywood.
17:08Paul, have you got any words of advice for our semi-finalists?
17:11This is about intricacy and delicacy.
17:15And you can make a mistake very, very easily.
17:18As ever, this task will be judged blind,
17:20so we're going to ask these two poppets to fly out of the tent.
17:24We miss you already.
17:26So for your technical challenge,
17:27Paul Hollywood would love you to make his take
17:30on the exquisite French framboisier,
17:33inspired by his many trips to Paris.
17:36Now, the judges are looking for a light Genoese sponge
17:39filled with a pistachio creme musseline
17:42and fresh raspberries, but that's not it.
17:45Paul would also like you to make an exquisite sugar glass dome
17:50to house your dessert,
17:52inspired by his many trips to centre parks.
17:55He loves a water slide.
17:57You have two and a half hours.
17:59On your marks.
18:00Get set.
18:00Bake!
18:03Paul's framboisier.
18:04It sounds erotic.
18:06I feel really scared and stressed.
18:09This is the most complicated technical of the competition so far.
18:13I've never heard of a framboisier.
18:15And Paul has left few instructions.
18:17I feel so serious today.
18:19I don't like feeling this serious.
18:21Paul, I know it's semi-final week,
18:25but this is perfect French patisserie, isn't it?
18:27What could possibly go wrong?
18:29The issue is going to be the musseline.
18:31Basically, it's a custard.
18:33The blending together of the custard and the butter,
18:36that's what makes the musseline.
18:37If you try and add the butter to a warm custard,
18:41it will collapse.
18:42It will not set at all.
18:43I think that dome's going to be a problem too.
18:46One of the big issues with the sugar,
18:47if you don't take it to a hard crack, which is 150,
18:50it will never set.
18:51We are pushing our bakers to the limit.
18:53That's the point.
18:53I'll take a slice.
18:56The musseline's holding a shape, but only just.
19:01Oh.
19:01It's such a perfect summer dessert.
19:04Quite Moorish, isn't it?
19:05I'm actually looking forward
19:06to when we go and eat another four of these.
19:09I'm not stopping, I don't care.
19:12Step one says, make the Genoese sponge.
19:15Yeah, I can make a Genoese, I think.
19:17So I'm heating eggs and sugar
19:20and then I'll whisk them up
19:21and then sieve in the flour.
19:23What's so great about this technical
19:24is that I don't know how to do step one.
19:27So instead, I'm just doing the cheats version,
19:29which is just whipping up egg whites
19:30and egg yolks separately.
19:32So this is a terrifying start.
19:35Have you ever made a Genoese sponge before?
19:36Last time I made one,
19:38Paul said it was unpleasant to eat.
19:40It was well overbaked.
19:42You used to be the technical king.
19:44I know.
19:44Let's replace the crowd.
19:45Technical king!
19:48It's a bit big.
19:53I do like this kind of baking.
19:54But things that look like an actual cake
19:56rather than a cake that looks like a football
19:58or a cake that looks like, I don't know, Paul's head.
20:03Exactly.
20:04Who's got time for that?
20:05He's like, can you please make me a cake
20:06the shape of one of my many cars?
20:08And I'm trying to make a cake.
20:09Trying to keep as much air in the sponge as possible.
20:15Definitely most worried about this sponge
20:16because it's the base of the entire thing
20:17and I don't know how to make it.
20:18I'm not pleased with that.
20:21But I hate making Genoese sponges.
20:24Going in.
20:25Check it in 15 minutes.
20:28The next step is make pistachio paste,
20:30then it's make creme musseline
20:32and incorporate the pistachio paste.
20:35I have never made a mousseline in my life.
20:38Essentially what you're making is a creme pat base.
20:40This is corn flour.
20:41This will be the thickening agent for the creme patissia.
20:44I'll mix this with the butter and the pistachio paste.
20:47And then once the creme pat cools a little,
20:49I'll add softened butter through.
20:51Um, what do I do with the butter?
20:53I have no idea if there's an act adding the butter.
20:55I'm just adding it in lumps.
20:57If their custard isn't cool when they add the butter...
21:00How am I supposed to...
21:02Cool it.
21:04..the baker's musseline could split and fail to set.
21:08I'm going to put it into a bowl to cool down a bit.
21:10I've done the hot custard, put the butter in.
21:13But I'm just...
21:14I'm getting in my head about whether or not
21:15it should be slightly cooled first, but...
21:23Tastes really nice.
21:24Bakers, you are halfway through.
21:27I'm going to check my cake.
21:28It's definitely baked, so I don't want to bake it much longer.
21:31F*** me.
21:35I've made a Genoese.
21:36Eight weeks ago, I didn't even know what a Genoese was.
21:39Oh, now, how does one assemble a classic framboisier?
21:44I need to cut that cake in half.
21:47I do feel quite strongly that it will be just one big base of cake
21:51rather than cutting it with a lid on.
21:53But now that I'm saying that,
21:54everyone else has cut their cake in half.
21:57I'm just going to stick to my guns.
21:59It's very vague.
22:00It just has assembled.
22:02Oh, OK.
22:04Come on.
22:05Assemble the framboisier.
22:07Do you feel stressed?
22:08Yeah.
22:09It's a flipping stressful situation.
22:11And it's only flippity-doo-dah.
22:12It's not that stressful, though, is it?
22:13No, it's not.
22:14Putting fruit into a sort of creamy, green substance.
22:16Exactly.
22:18It's actually a really nice consistency.
22:21Five minutes in the freezer, then I'll put it in the fridge.
22:25Even if they've assembled their cake...
22:27Here we go.
22:28Paul's recipe demands a delicate fondant flour.
22:31I think it's the best one they've ever made.
22:33..and an even more delicate sugar dough.
22:36Number eight says,
22:37for the sugar dough,
22:38make the syrup and heat to hard crack stage.
22:41They've taken away our jam thermometers.
22:44Our jam thermometers say what hard crack is.
22:47That is sick.
22:49Sugar syrup reaches the hard crack stage at 150 degrees.
22:53Anything less, and the baker's doughs won't set.
22:57I would assume that that would be
23:00shortly before it would start to caramelise,
23:01which would be about 130 degrees.
23:04And then once it's at 150,
23:05I will pour it on here once it's cooled slightly.
23:08I've seen those videos
23:09where people put cling film over something.
23:11You pour it on, and, like, the heat of the caramel
23:13forces the cling film up, I think.
23:16Going to drizzle quite slowly.
23:19I don't know how to do this.
23:21This is so tricky.
23:22You just have no idea.
23:25Maybe I should have put more on.
23:27Yeah, it's hot through the gloves.
23:29Oh, I can get more of a dome on it.
23:32Why has it gone frosted?
23:33I don't think I can move.
23:34You want me to help you out?
23:36Actually, I'm starting to get crammed.
23:37Am I even helping you?
23:38What do you want me to do?
23:39Do you want me to hold you it?
23:39Let me?
23:40Well, I'm trying to put pressure down.
23:42It's like the film Ghost.
23:43Oh, gosh.
23:46No, I'm going to have to do this again.
23:49It needs to be more liquid, I think.
23:50I didn't have enough of the syrup.
23:54Oh, God, get out.
24:00Let's do one more.
24:01I hate this.
24:05Whoa, there he goes.
24:06And I cracked it.
24:08We are going to go again with the sugar dome.
24:12Bakers, you've got 15 minutes left.
24:14Oh, my goodness me.
24:16I don't know if this is even going to set in that time.
24:19It's literally losing air.
24:20Why is it losing air?
24:22This is horrible.
24:27Oh, it's like all my hopes deflating.
24:30I think it's a bit too domey.
24:34Can someone open my freezer?
24:36Oh, I can do it.
24:37Oh, no!
24:41I smashed it.
24:42As I put it in, it hit the shelf.
24:45That's absolutely gutting.
24:48Almost felt like that was going to work.
24:51How much time do we have?
24:53Bakers, you only have five minutes left.
24:56Do you know what?
24:57I need to stay here for, like, another few minutes, I think,
24:59but I just don't have time.
25:00The dome is just going to have to go.
25:02I've tried it twice.
25:03Don't think I'm going to have time to do this.
25:05The mousseline doesn't look very set.
25:07I've battled this.
25:11Oh!
25:12No!
25:15No!
25:16Oh, my God.
25:18Can I save it?
25:19It's awful.
25:22It looks like the mousseline's split,
25:23so there's nothing I can really do.
25:27I'm just not meant to do technicals.
25:29It's not quite what I wanted it to look like,
25:32but it's all right.
25:33Jasmine's is perfect.
25:35I just have to get it right this time.
25:38Bakers, you've got one minute left.
25:40Oh, my God.
25:41Oh, my God.
25:43It's literally not going to say.
25:44I don't think it's going to...
25:46No.
25:50Tom, is your mousseline, sir?
25:51Yes.
25:52Is yours?
25:53I don't think so.
25:54Oh, it's bursting the seams already.
26:02It's falling.
26:03It's going to be a puddle.
26:06Oh, it's completely falling apart.
26:09Ha, ha, ha.
26:10How funny.
26:11How funny.
26:12Your time is up.
26:15Look at this.
26:18Ha, ha, ha.
26:20Oh, my God.
26:21How is that so set?
26:26Guys, what the flip.
26:27Guys.
26:28That was awesome.
26:29Ha, ha, ha.
26:31It's judgment time for the semi-finalists for Amboisiers.
26:35Time to welcome back our judges.
26:37Paul and Prue are looking for a perfectly set pistachio mousseline
26:49filled with fresh raspberries
26:51and sandwiched between two delicate Genoese sponges,
26:54all topped with a fondant flower
26:56and crystal-clear sugar dome.
27:01OK, this is quite neat, actually.
27:03Yeah.
27:03Mousseline, this decent sponge.
27:04And that looks as if the mousseline's held.
27:06Where's the sugar dome?
27:07It's so thin, you can't see it.
27:10There it is, crack.
27:13That looks really good.
27:14It does look nice.
27:15Mm.
27:16It's well-baked, isn't it?
27:17Mm.
27:18And the mousseline's nice.
27:19It's got that pistachio right.
27:20But there's nothing wrong with the cake,
27:22except it's missing its dome.
27:23We go from the sublime.
27:25To the slime.
27:26What is this?
27:28There is a sponge there.
27:29I think the mousseline's been the issue.
27:31Aren't there meant to be two layers of sponge?
27:33Let's not beat around the bush, shall we?
27:35You put that all into a bowl.
27:37It's a trifle.
27:38Very good trifle.
27:40Similar issue, but it hasn't gone quite as bad.
27:42Well, this one's split, so it's curdled.
27:45But there is a sugar dome.
27:46There is a sugar dome.
27:48Not a very good one.
27:49That's the best sugar dome.
27:54Nice flavour.
27:55That mousseline's had the big problem.
27:57Moving on to number four.
27:59That's pretty decent.
28:00Yeah.
28:00Sponge is there.
28:01Mousseline looks good.
28:03Sponge is nice and thick.
28:04Mousseline looks good.
28:05Mousseline looks good.
28:07Mousseline looks good.
28:08The flour's nice.
28:09Where's the dome?
28:11The framboisier will now be ranked from fourth to first.
28:16You won't be surprised to hear that in fourth place we have this one.
28:19Toby.
28:20It's a bit of a disaster.
28:21In third place we have this one.
28:23Whose is this?
28:24Aaron.
28:25A bit of a problem with the mousseline.
28:26But you did have a sugar dome.
28:28Well done.
28:29Thanks.
28:30In second place we've got this one.
28:32Who is this?
28:35Tom.
28:35This is a really nice cake.
28:37I'd say it's pretty well faultless but there's no dome.
28:40In first place.
28:44Excellent.
28:45Loads of raspberries.
28:46Really neat on the outside.
28:47Mousseline was nice and shaped.
28:49What happens to the sugar dome?
28:50I tried it three times and then it gave up.
28:54Can't believe I came first without a sugar dome.
28:57Wow.
28:57I'm honestly not even that gutted that mine smashed because I don't know how I was ever
29:01going to get it out of the mould.
29:03It was a shambles wasn't it?
29:04It looked like a pond.
29:06It's down to the showstopper.
29:08Hate being in this position.
29:14Just one challenge remains before we crown this year's last star baker and discover who
29:20will miss out on a place in the grand final.
29:23Right, good luck guys.
29:24What did you make of their bakes yesterday?
29:26The technical was a bit of a surprise.
29:28I mean we had a couple of real disasters there.
29:30You know what?
29:31Tom did make a really good sugar dome and it shattered like a windscreen.
29:36Jasmine's the only one that's in a fairly safe position.
29:39I think the one that's in the most trouble is Toby.
29:41Toby's technical.
29:42If he'd have done a dome, he could have poured the liquid into it.
29:45Turn it upside down out of a trifle.
29:47Whereas Anne's was split.
29:49It was like scrambled egg.
29:50The final is just inside.
29:52The pressure today is palpable.
29:54You're going to feel it.
29:55It makes your job really difficult because the last thing they want to do is chat it to you.
29:59They want to concentrate on winning Great British Bake Off.
30:03Welcome back to the Tent Bakers.
30:09This is your last chance to win a place in this year's final.
30:14If you showstop a challenge, the judges would love you to make a macaron centrepiece depicting something meaningful to you.
30:21It needs to be bold and impactful and there need to be at least 30 filled macarons.
30:28You can do this.
30:29We believe in all of you.
30:30We do.
30:30You've got four and a half hours for this.
30:33On your mark.
30:34Get set.
30:35Bake.
30:39Trying to remain as positive as possible but inside thinking it would be an absolute miracle if I get this done.
30:44Macarons are notoriously finicky.
30:47Yeah, semi-finals there, you know.
30:48Can't make it easy.
30:48I wing it, trust my instinct, hope the best and drink some coffee.
30:53Today's showstopper challenge is a macaron centrepiece using possibly a biscuit to create the frame to hang the macarons on or stick them on.
31:01It has to be 45 centimetres high and everything must be edible.
31:05In this weather, I wouldn't suggest using chocolate.
31:08Could be anything but predominantly it needs to be macaron.
31:12It is all about getting the right bake.
31:14If it's underbaked, it goes soggy.
31:16If you overbake it, it can crack and you can taste that it's burnt.
31:20It's a very specific thing, a perfect macaron, and it's very difficult to achieve.
31:25I want colour, I want great flavours.
31:27Above all, I want a beautiful macaron.
31:29Three of our finalists are in there, so we want to see baking perfection.
31:33Good morning, Toby.
31:35Good morning.
31:36Right, Toby, tell us all about your macaron centrepiece.
31:39So I'm doing a crate stack filled with lemons, like you'd find at a fruit market.
31:45Yeah.
31:45When I went to Columbia, we went into a supermarket and it was just filled with those colourful fruits I've ever seen.
31:50Toby's only chance to reach the final involves perfecting lemon and poppy seed macarons filled with white chocolate ganache and lemon curd
31:59and constructing gingerbread crates covered in chocolate macaron filled with a dark chocolate and hazelnut ganache.
32:06It wasn't your best day yesterday?
32:08Yeah.
32:08You have to produce today.
32:09Yeah.
32:10Just saying this, I did work in a macaron factory for a day.
32:13So if anyone needs any tips...
32:16For a day?
32:17For one day, yeah.
32:18Oh, for a day?
32:18For a day?
32:19You're on day release.
32:23To support their macaron centrepiece, most of the bakers are using biscuit.
32:27So this gingerbread was actually inspired by Poyman, so shout out to Poyman for helping me out.
32:31And whilst Toby hopes to reach the final with the help of some absent friends...
32:37Honestly, I already feel ridiculous.
32:39Tom's showstopper.
32:40Tom, that is...
32:42Oh, my.
32:42...is all Tom.
32:44Tom's turned into a chocolatier.
32:46Go on, Tom.
32:48My macaron centrepiece is a beehive.
32:50This is the dark chocolate, which is going to be the beehive itself.
32:53How much chocolate have you got there?
32:54Just about 12 kilos of chocolate in there.
32:56Oh, my God.
32:56What are you doing?
32:57I know.
32:58Tom's love of bees has inspired a giant chocolate hive,
33:02home to two swarms of bee-shaped macaron,
33:05one filled with mango ganache and a lemon and mango sauce,
33:08and the other with salted dark chocolate ganache
33:11and a sour cherry gel.
33:13I'm glad you're using loads of chocolate.
33:15I want to see a spectacle.
33:17I want you to cover Paul Hollywood.
33:21Produce his entire head and body in chocolate.
33:23Which part would I need 12 and a half kilos for?
33:25Morning, Jasmine.
33:29Morning.
33:30Hi, Jasmine.
33:30Tell us about your sculpture.
33:32I am going to make a macaron Christmas tree.
33:35Very festive.
33:36Because it's the season.
33:38Jasmine will celebrate her favourite time of the year
33:40with a gingerbread Christmas tree,
33:42decorated with macaron baubles filled with raspberry
33:45and dark chocolate ganache.
33:47And that's not all.
33:49The sides of the tree are all covered in green macarons,
33:52if that makes sense.
33:53And I hope that the macarons all kind of blend in
33:55and it's just a green background.
33:56So you've definitely got no pistachio in there today?
33:58There's no pistachio.
33:59Oh, that's nice.
34:00Thought I changed things up about it, you see.
34:04So this is going to be a sloth,
34:06because I call my boyfriend sloth,
34:07because he ambles around like a sloth.
34:10Aaron's boyfriend, Anthony,
34:12inspired a sugar cookie and macaron sloth.
34:15He's the only semi-finalist attempting three ganache fillings
34:18with grapefruit and mint, yuzu and pear and salted popcorn.
34:22Your boyfriend's a sloth?
34:23Yes.
34:24The society frowned on that relationship.
34:29Supposedly it depends where you live.
34:30We live in different times now.
34:31We live in a woke area, it's fine.
34:33East London.
34:34This guy's right to date a sloth, leave him alone.
34:39I'm just doing this for fun,
34:40to torture myself for an hour
34:42before I get to do anything else in the challenge.
34:43Whilst Tom's structure is still a work in progress...
34:46I'll say a little.
34:48...everyone else can move on to the main event.
34:50I'll just put these in the fridge
34:51and then I'm doing a fine macaron.
34:53The key to getting macarons ripe...
34:55That is a great restaurant.
34:56People spend years trying to perfect them.
34:59Perfect macaron begins with a precisely whipped meringue.
35:02It's the fear of failing
35:04and the missing out on the final
35:05that terrifies me.
35:07Which then has to be carefully folded
35:09with ground almonds.
35:11This is not yet macronage.
35:12This delicate mixture
35:14is one of the most volatile in all baking.
35:16The process of macronage
35:17does actually happen
35:18while you're folding this in.
35:19So I want to get out some of the air
35:21but not so much there for that.
35:24If it holds too much air in the oven
35:26it will just explode out.
35:28It's a fickle process.
35:31We're tempered.
35:31That Tom has yet to worry about.
35:34F***.
35:35That is so heavy.
35:36It's very Tom.
35:43You need to move fast.
35:45Go on Tom.
35:48Oh my God.
35:50Oh God.
35:51The tape has torn.
35:52We did not want a ripped bucket.
35:58As Tom makes emergency repairs
36:00to his chances of reaching the final.
36:02Nervous about time now.
36:04Everyone else is already planning for the worst.
36:07How many do you need?
36:08As many as you can do.
36:10Prue and Paul have demanded that each centrepiece...
36:13It's just chocolate marks everywhere.
36:15I'll just leave footprints everywhere.
36:17It's covered with at least 30 filled macaron.
36:20One macaron is actually two shells
36:22plus the fillings.
36:23You're having to make in excess of 60...
36:25Oh, hello.
36:28Gonna end up making like over 100 macarons.
36:31I'm just gonna do some Justins
36:33just in case the other ones don't work.
36:35But there could be another way
36:37of securing a place in the final.
36:39Let me grab a brick.
36:40I don't know if you've ever watched this show before
36:42but there's a character called Mr Spoon.
36:43Unfortunately he's been in a fire.
36:45He's in hospital.
36:45This is his second cousin.
36:48Mick, he fixes the photocopier.
36:50So you know the rules.
36:51What are the rules?
36:52If you kiss Mick,
36:53you get in the final.
37:00Yes.
37:01God, I really, really need to be moving.
37:03Don't worry, I'll literally take 30 seconds of your time.
37:06What do I have to do
37:07to get an extra 45 minutes in the challenge?
37:08To get into the final,
37:09you just have to give him a respectful kiss.
37:11Mate, I'll take all the luck I can.
37:17Free for free.
37:18There you go.
37:19You know what's happening, don't you?
37:22Respectfully.
37:23I felt quite respectfully.
37:25He said it was quite sensual.
37:27Where else can I kiss him?
37:29Where else can you kiss him?
37:30I don't know.
37:31It's not that kind of show, Jasmine.
37:32It's not that kind of show.
37:33Bakers, you're halfway through.
37:39Yippee.
37:40And then the pain stops.
37:42Now macaron become even more temperamental.
37:45They have to be left to form a skin in about 20 minutes
37:48so that the air doesn't pop out the top.
37:50Basically, you should be able to really gently
37:52rub your finger along the top without it sticking.
37:54I'm going to get on and make another batch straight away
37:56because I can't wait to see if these ones fail
37:58to then make another batch.
37:59Then I'm going to get onto my fillings.
38:00Paul and Prue are expecting two separate fillings.
38:05Hazelnuts and peanuts crawling in there.
38:07I'm going to start making a lemon curd.
38:09I'm doing a dark chocolate ganache
38:10and a raspberry white chocolate ganache.
38:12But with a place in the final at stake...
38:14It's a grapefruit and mint.
38:16Yuzu with a bit of pear.
38:18Aaron Sloth will have three.
38:20And salted popcorn.
38:22Actually, I think they're all based on cocktails.
38:24Some of my best work has been whilst I've been drunk.
38:28One more minute.
38:30It's going to go in now, actually.
38:32The semi-finalists now face the toughest juggling act
38:35of the competition so far.
38:38Not only will they have to precisely time the bake
38:40on multiple batches of macaron...
38:42OK.
38:43..there's still fillings to perfect.
38:45First batch of macaron.
38:46..and fragile, intricate centrepieces to construct.
38:50It's squeaky bomb time.
38:54Whilst Tom's hive may finally be getting some bees...
38:57..there was no chance I was waiting, I'm afraid.
39:02It all burst.
39:03Every single one.
39:05The macaron for Aaron Sloth...
39:08..um...
39:09..may have hit the oven too soon.
39:12Those I can't use.
39:14I'm going to have to do them all again.
39:16This is not ideal.
39:17Just do what I was going to do before,
39:23just carry on with the ones I was already going to do.
39:25How's it going, Bob?
39:26I can slowly feel my place in the final slipping away.
39:30Why are you saying that?
39:31I think I might not have left them long enough to dry.
39:33Have we got enough time to do them as well?
39:35Um...
39:36Maybe?
39:36..whilst Aaron faces remaking an entire batch.
39:40Whoa!
39:41They are massive!
39:44Toby and Jasmine seem to have struck macaron gold.
39:47They've got massive feet.
39:49You see how it rises and has, like, a gap?
39:51That's the feet of the macaron.
39:54You don't have them.
39:55It's not a macaron.
39:56Let me just look at them.
39:58Oh, my God, the feet will look great.
40:00But now Tom's macaron...
40:01..the feet are spreading out.
40:03..don't seem to be faring much better than Aaron's.
40:06Just got to keep moving.
40:07The second batch is in.
40:09Yeah, Bobby.
40:11Yeah, don't love this batch.
40:13As Aaron tries to get back on track...
40:15I don't like giving up.
40:18Jasmine is already constructing.
40:20The supports are going to interlock,
40:22and then I'll put stars on top to make the tree.
40:27That was less than ideal.
40:29I'm not an engineer, I'm a medic.
40:31I'm just piping my lemon sign,
40:34so I'm making a giant macaron
40:35that will say lemon.
40:38Love that sign.
40:38Look at the sign.
40:40It looks all right, doesn't it?
40:40It's perfect.
40:41He's not going out without a fight.
40:43He likes to fight.
40:44He likes to fight?
40:44He should have a fight.
40:47Yeah, but it's not me that likes to fight.
40:50Get off, mate.
40:51Oh, my...
40:52Is there anything we can do to help?
40:53Yeah, exit, I think.
40:57What if we just hang out here?
40:59Further.
40:59You need to hop the fence.
41:10Cover me up.
41:12Cover me up.
41:13Stand there.
41:19Here.
41:20Is this better?
41:21Bit further?
41:22No, that's all right, to be fair.
41:24Noel, if you can join her, that'd be great.
41:26I can't get over that fence and these trousers.
41:30Bakers, you've got one hour left.
41:33Not great.
41:34They're doming on the bottom.
41:36Great feet.
41:38Put them on feet finder.
41:40They're terrible.
41:41Aaron is in danger of presenting a naked sloth.
41:44I hate macarons.
41:46I just think the first pack's a little underdone.
41:48And Tom's bees are currently homeless.
41:50You've got to get the chocolate out now.
41:51All right, come on.
41:55I'm going to pull this big one up.
41:57Big feet on the lemon sign.
41:59Look at that.
42:00It's sick.
42:02You heard a second bucket out.
42:03It could be some cracks because of that leak coming through.
42:05It could create a weakness in it.
42:13We have the beehive.
42:16There are so many elements here.
42:18I've got so much gingerbread still to bake and everything.
42:20I might quad shelf.
42:24I think I'm going to have to.
42:25This is going to be so tight.
42:31It's homies.
42:33It's impressive.
42:34I'm not going to lie.
42:34What's more impressive is Ian's inside that.
42:39I'm just painting the whole thing now.
42:41And then I need to go to decorating my macarons because my bloody macarons are nothing.
42:45Every batch is just as rubbish as the others.
42:47I'm thinking maybe under macaronage.
42:50Maybe I've left them too long.
42:53That's good.
42:53I want as much time as possible to assemble it.
42:55Just got to keep slowly plodding.
42:57Bakers, you have half an hour left.
43:00You're so terrible as well.
43:02Why don't we just add it to half an hour for everyone?
43:05Start assembling.
43:06This needs to go in.
43:11I'm putting the macarons on the side of the tree.
43:16There's one more batch to go in the oven.
43:18I don't think I've got 30.
43:21One, two, three, four, five, six, seven, eight, nine, ten.
43:24I think I'll just do it.
43:26Go on, Aaron.
43:27Oh, my God, that is so heavy.
43:29Go on, Tom.
43:29Deep squat.
43:30You got it, mate.
43:30Wow, that is insane.
43:41Is it falling over?
43:42Oh, no.
43:43Never fallen over before.
43:46I need to get 30 macarons on that.
43:49I need to fill all of my many macarons.
43:51This is a raspberry and white chocolate one.
43:53If I manage to pull this back to something looking half decent,
43:55I will be shocked.
43:57Whoa, look at Jasmine's.
43:58That looks amazing.
43:59When you're under this much pressure,
44:01your hands just shake because you're going to rush so much.
44:04Oh, these look good.
44:06They're not burnt.
44:07They look good.
44:07They're burnt.
44:08They look good.
44:09Oh, thank God for that.
44:13Yeah, these are good.
44:14I can bake, you know.
44:16It's not a total write-off.
44:19I've made filling them easier by just doing one.
44:21It was going to be ganache and lemon curd,
44:23and now it's just lemon curd ganache.
44:25Time, time, time, time, time, time.
44:26This is my yuzu.
44:29That's the dark chocolate ganache with some salt,
44:31then we'll have cherry sauce in there as well.
44:33Just got to keep moving.
44:35Tom, your caramel smells like it's going.
44:37Oh, thanks.
44:39This is the grapefruit.
44:40Now we move on to the mango ones.
44:44Do you know what?
44:45I think I'm going to be so close.
44:47I want more time.
44:48I think I might just be able to get it fully finished.
44:54I need to work on my caramel drip.
44:56See the popcorn.
44:57How long do I have left?
44:58Ten minutes left.
45:00Ten minutes left.
45:01Ten minutes is in, Sue.
45:02It's so hot, the ganache is starting to melt.
45:03Get this googly eye.
45:05It's starting to look more like a salt.
45:11Got to get the big lemon sign on.
45:13Tom, you got any free spray?
45:15There you go.
45:18It's snowing.
45:21What's it all for if I don't get the lemon sign?
45:23Merry Christmas, Jasmine.
45:33And a happy new year.
45:34What's the time check, please?
45:36Five minutes left.
45:38It's definitely not going to be covered.
45:40There's nothing else I can do now.
45:41It's going to be precarious.
45:42And that is 30 macarons.
45:46It's an ugly sloth, but it is what it is.
45:48Please don't shatter.
45:51Oh, my God.
45:54That was a really pretty one.
45:56Come on.
45:57Is it possible for me to get to the back of this?
46:00Oh.
46:01That is f***ing annoying.
46:05That is so annoying.
46:06How much time?
46:07One minute left.
46:09Ten seconds per one.
46:11One, two, three, four.
46:14It's tense, this isn't it.
46:17It's awesome.
46:18I don't think I'm going to get enough coverage.
46:20I think they're going to complain.
46:2130 seconds.
46:23Please play, please play, please play.
46:29Bakers, your time is up.
46:33Please step away from your showstoppers.
46:37Can I just...
46:37You've done it, bakers.
46:42It's terrible.
46:43I was just crazy.
46:44I had to redo my macarons so many times.
46:47You did it.
46:48I'm so happy.
46:50Aaron, you did it.
46:51Just about.
46:52Yes.
46:54He's like a sad monkey.
46:55It's judgment time for the semi-finalist showstoppers.
47:04Jasmine, would you like to bring up your showstopper, please?
47:06So this is my macaron Christmas tree.
47:18It's neat as a pin.
47:19You have a lovely dome on these.
47:22The pink ones not so much, but the lighter ones you do.
47:24But they are smooth and extremely neat.
47:27And when you look at it in detail, you realize you've covered almost every inch of the biscuit
47:31with macaron.
47:32They look lovely.
47:33So all they have to do now is taste great.
47:35There's raspberry ones, which are the pink ones, and then the white ones are filled with
47:38the dark chocolate ganache.
47:39If you like dark chocolate, which I do, that's perfect.
47:44Lovely flavor.
47:45It makes it heavy.
47:46But nevertheless, it is a dark chocolate macaron.
47:49That's what it tastes like.
47:50The raspberry one's not as delicious as the chocolate one.
47:52Should have put pistachio with them.
47:54Thank you, Jasmine.
47:55Yes to you.
47:58Well done, baby girl.
47:59Well done, Jazzy.
47:59I'm from Jazzy J.
48:02Aaron, would you like to bring up your macaron showstopper?
48:09This is my slot.
48:18I'm impressed with the amount of macaron.
48:20They completely cover your structure.
48:22I don't know if he looks much like your boyfriend, but he...
48:24There are a few smashed macaron here, which is a pity.
48:29The fill ones don't look too bad.
48:30A bit flat, you've lost a bit of the dome on that.
48:33The yellow ones down the front, you've lost all of the dome.
48:37There are three flavors of macaron.
48:39One which is a white chocolate ganache with grapefruit jelly,
48:42salted popcorn, and yuzu with some pear.
48:49It tastes delicious.
48:50Quite chewy.
48:52Mmm.
48:53Grapefruit is delicious.
48:54But they're not your best macaron.
48:57I like the flavors, actually.
48:59But the standard of the macaron is not as good as I expected.
49:04Cheers, guys.
49:05Cheers.
49:09Toby, it's time for your macaron centrepiece.
49:15This is my crates of lemons sculpture.
49:29The structure itself is gingerbread.
49:31It's very clever.
49:32There is a lot of gingerbread.
49:34Yeah.
49:35I like what you've done with the design on the macaron,
49:37because I think it's worked out really well.
49:39So we have lemon and poppy seed macarons on the top
49:42with lemon curd, white chocolate ganache.
49:45And the macarons on the front have dark chocolate ganache
49:47and hazelnut and peanut praline.
49:49They are so chocolatey.
49:54They're delicious.
49:56Got a proper little foot.
49:57They're very good.
49:59Love the chocolate ones.
50:00Not too dry on the mouth.
50:01It's delicate, which I really like.
50:03The lemon ones, a bit dry for me.
50:05OK.
50:06Probably needed a little bit of gel or something in the middle
50:08just to lighten it,
50:09because that would have made a big difference.
50:10I think that, obviously, if you've eaten that first,
50:13I mean, that is extremely flavoured,
50:14and that's mildly flavoured.
50:16So it suffers a bit.
50:17Is this labour all macaron?
50:19Yes, yeah, that's all macaron.
50:20That's nice, that, yeah.
50:22I think it's just good pipework with the macaron stay,
50:24which I'm quite impressed with,
50:25and I do love the chocolate one.
50:27And the construction's excellent.
50:28It's very neat.
50:29I think you've done a good job.
50:33Well done, mate.
50:35Well done, mate.
50:35The sign is correct.
50:36I would just never even try a sign like that.
50:38It's just so big.
50:39Like, macaron is that size.
50:40Honestly.
50:42Tom, you ready for your centrepiece?
50:44Can I get a bit of help?
50:45I'll carry a brick.
50:46If I give you a brick.
50:50You're all right?
50:52I'm going to get there.
51:02Well, I have to say,
51:03it looks absolutely astonishing.
51:05It's so dramatic.
51:06I think it really looks like a swarm of bees coming round.
51:09What do you think?
51:10I'm going to be a little bit more critical.
51:11If it was chocolate week, I'd accept it.
51:13I can't accept that when it's a macaron challenge.
51:16The macarons look fairly flat.
51:18The painting's rudimentary.
51:20But the main thing I'm looking at is that.
51:22And this.
51:24It's very Tom.
51:25I understand that.
51:26You should have made that smaller and then covered all of it.
51:29It's two flavours.
51:30We have mango and white chocolate ganache in one.
51:32And then we have a dark chocolate salted ganache with a sour cherry.
51:38I get the chocolate and the cherry.
51:41A bit longer in the oven.
51:42Too soft.
51:44Very good, strong mango.
51:46Beautiful flavour.
51:47Again, they're very pleasant.
51:48But again, it needed longer in the oven.
51:50Thank you, Tom.
52:00I feel chopped down like a tree.
52:09It's so lame.
52:10I can't believe I'm crying.
52:12Oh, I just worked so hard this week on that.
52:14I feel like the judges were quite pernickety today.
52:19Like, any element that wasn't perfect, they really picked apart.
52:24Jasmine got a piece of criticism.
52:26Never heard it before.
52:27Do you know what?
52:27I really don't know where I stand.
52:29But I'm so proud that I've pulled it back to a place where I'm just not quite sure.
52:36With the other two lads, I think there's a possibility any one of us could go home.
52:44It's like a showstopper.
52:49Did anyone blow you away?
52:52No.
52:52Oh, that's a shame.
52:53Of course, I think we can talk about Jasmine.
52:55You can take her out of the equation.
52:57She's through.
52:58What's more important is which two are going through to the final with Jasmine.
53:02This is where it gets a little bit sticky.
53:05I really didn't think the design of Aaron's was particularly good.
53:08But you've actually said that you liked it.
53:10No, they tasted good.
53:11Tom hasn't been doing well for a few weeks.
53:13We saved him last week.
53:15Do you think we could save him again?
53:16What he did was a chocolate sculpture.
53:19But it's not a chocolate challenge.
53:21Toby was doing the worst when we came into the showstopper.
53:24However, his chocolate macarons were delicious.
53:27I liked the shell for the lemon, but I didn't like the flavour.
53:31Obviously, next week is the final.
53:33You've got a really big decision to make.
53:36All I can say is good luck, guys.
53:38It's really impossible, this.
53:39We could ask for a volunteer to go home.
53:42LAUGHTER
53:43Well done, bakers.
54:00I've got the great job this week of announcing the Starbaker.
54:04This week's Starbaker has already won the Starbaker four times.
54:09APPLAUSE
54:10This is your fifth Starbaker, Jasmine.
54:15That is a joint record, isn't it, Paul?
54:17It is.
54:17Just one other person.
54:19Well done, you're free to the final.
54:21Sadly, I've got the job of announcing who is going to be leaving today.
54:25But before I do that, I've got to say,
54:27this has probably been the toughest decision
54:30across the whole of the series so far.
54:33But the person who's going to be leaving the Bake Off tent today is...
54:39MUSIC PLAYS
54:44It's tough to come back from serving a puddle of moosaloon, isn't it?
55:07And I had a good comeback today.
55:10Like, the fact that I made it a tough decision today, I think, was...
55:14was great.
55:15We looked back on it when we were looking back at it
55:16and all of a sudden I remembered you, one buzzer, and I went,
55:19Yeah, well...
55:20Yeah, it's pretty memorable, wasn't it?
55:21LAUGHTER
55:22What's been the missing about being in the tent?
55:29Oh, it's the good bits that I find hard to talk about.
55:34The best thing about being in the tent is definitely people.
55:38The handshake was good, the Starbaker was good.
55:40But...
55:41Yeah.
55:42The people was definitely the best bit.
55:45So sorry, man.
55:46You did so well.
55:48It took a while for Piri and I to discuss everything.
55:51It goes to show how tight things are on Bake Off.
55:53It came down to that one mistake on the Juan Boisier,
55:56and that, unfortunately, was the downfall of Toby.
55:59I think Toby, in a way,
56:02was our least confident baker when we started.
56:05He has learned so much.
56:07He's a really talented baker.
56:08Well done.
56:10Thank you so much.
56:11Well done.
56:11Obviously, like, I know it's coming.
56:13It just sucks.
56:15Yeah.
56:16It sucks that Toby's gone.
56:18It's just sad that I didn't get to do the final with him.
56:21Getting a spot in the final,
56:26I just, I feel so blessed.
56:30I'm glad I really persevered.
56:31I'm glad I didn't give up.
56:32Can we have one more parlorade?
56:34Do you want me to do it, have you all?
56:35Yeah.
56:35To be able to get here and have the opportunity
56:37to try and win,
56:38that's what I'm here for.
56:40Toby said this really sweet and sad thing in there
56:43where he was like,
56:44you just think it's never going to end.
56:45Oh, I'm so lucky that it gets to go on.
56:55It's just baking.
56:56Next time.
57:10What a final it has been.
57:13This feels completely impossible.
57:14Don't know if I've ever worked this fast in my whole life.
57:17Very, very quickly.
57:18The winner
57:18of the great British Bake Off.
57:25It's going to be so tight.
57:26Is.
57:27Wait, oh my God.
57:29Oh my God.
57:31There's an issue somewhere.
57:33Are you a star baker in the making?
57:35If you'd like to apply for the next series of Bake Off,
57:38visit channel4.com forward slash take part.
57:48See you next time.
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