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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 anymore.
00:09...secured her fourth star baker, disaster struck for Toby.
00:13Oh, no.
00:14But Ian's trifle...
00:15It 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.
00:26It's the tightest semi-final.
00:28You know what's happening, don't you?
00:30Ever.
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!
01:07I cannot believe I'm in the semi-finals.
01:10Good luck.
01:11Have fun.
01:11I'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,
01:25is a little bit of that refinement that maybe sometimes I don't have.
01:27Jasmine 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...
01:38I will be fighting to the bitter end.
01:42Hello, bakers.
01:43Welcome back to the tent,
01:44and 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,
01:58the judges would like you to bake two batches of six elegantly decorated cream horns.
02:04Your horns should consist of a laminated pastry cone
02:09filled with a delectable, creamy filling.
02:11Each 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.
02:24Bake!
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.
02:51You want to see perfect rough puff pastry.
02:54It's going to get hot in here.
02:55It's annoyingly warm in here.
02:57One of the problems with the heat is keeping that butter cold.
03:00If they don't, it will infuse into the dough,
03:02and 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
03:10that creates these beautiful layers.
03:11That is ice-cold water.
03:13For me, patisserie week is all about perfection.
03:15It is baking nirvana.
03:17It's all about finding out who has got what it takes
03:21to 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's going to be coffee with a dark chocolate ganache,
03:31and then the other one is going to be a raspberry pistachio
03:33and white chocolate.
03:34Pistachio again.
03:35I love pistachio.
03:36I can't get away from that.
03:38Jasmine's pistachio and white chocolate ganache
03:40will join Raspberry Creme Diplomat,
03:42whilst her mocha cream horns will combine a coffee creme diplomat
03:46and dark chocolate ganache.
03:48When you practice this, you manage to do it all on time.
03:50It's really tight getting the lamination
03:52and getting the fillings done.
03:53Being the semi-final,
03:55we are going to be particularly brutal with the judging.
03:58What, because 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,
04:04and there's also Dr Hyde and Mr Hyde.
04:06That's you.
04:08Changes 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,
04:17for the sausage roll.
04:19The bakers have already tackled laminated pastry
04:21once before in the tent.
04:23They really did like my pastry week.
04:25This pastry recipe isn't too different,
04:27so 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,
04:34Paul absolutely slated me for it.
04:35Told me it's not possible, stupid idea,
04:37so 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, it didn't go that well.
04:45Don't tell Paul.
04:46I'm not going to tell you.
04:47Used his rough puff recipe.
04:49Didn't work very well,
04:50so I've had 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
05:02with a chocolate coffee ganache and coffee liqueur cream.
05:05His second batch will see lemon curd
05:07and Thai mousseline topped with meringue.
05:10How much do you want to be in the final?
05:11Do you know, at the start, I was thinking,
05:13I'm just happy to be here, but...
05:14Now you want it.
05:15I desperately want it to.
05:16As Jon Bon Jovi once said,
05:17go down in a blaze of glory.
05:19That's it.
05:19Take everyone else out with you.
05:21Good luck, Toby.
05:22Cheers.
05:24It feels cold, which is good.
05:25Reaching the final requires mastery of lamination.
05:29Every time I'm rolling it out,
05:30I'm just making sure that we're getting
05:31a nice layer of pastry around the butter.
05:33I'd put it in the freezer
05:34so then you get the butter and the flour separate
05:36and that's what gives you the layers.
05:37But if the butter isn't kept cold...
05:39Roll it, fold it, back in the fridge.
05:42Every carefully crafted layer...
05:44Temperatures are climbing.
05:45..will be lost.
05:46Just check the temperature of the butter in the pastry
05:48just to make sure that it's not so warm
05:50that it could be integrating.
05:51Hello, Tom.
05:52Hey, guys. How are we doing?
05:53Can I just see your fingernails?
05:55Yes.
05:55I like the oster leg,
05:56because you've been hanging on by them for a while.
05:59Wow!
06:01Tom hopes to claw his way back into contention
06:03with cream horns,
06:04combining lemon cream cheese diplomat
06:06and raspberry gel,
06:08alongside a second batch
06:09filled with dark chocolate salted mousse
06:11and clementine curd.
06:12It's quite conventional,
06:14not your usual twists and turns.
06:16Yes, I know.
06:16A wise man once said to me,
06:19go back to the drawing board
06:20and focus on your flavours.
06:21So that is what I've done this week.
06:24Well, good luck.
06:25I 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
06:32in 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,
06:39I feel like they're just classic flavours.
06:41Clementine curd.
06:42Like it?
06:43Yeah.
06:44Ooh, that made me go weaker than these.
06:46My cream horn's exploded.
06:48Yeah.
06:50Lemon and thyme,
06:51it's 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.
06:59I'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
07:09if I wasn't putting something floral or botanical in there.
07:11My cream horns are inspired by puddings.
07:13One with the flavours of a trichol tart
07:15and the other will be vanilla, nectarine and cherry.
07:19Aaron's matching nectarine and cherry compote
07:22with vanilla chantilly cream in one horn
07:24and chocolate and caramel ganache
07:26with 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 a double one.
08:00I like to just feel how the pastry is
08:01before I make that decision.
08:03And less time for their horns to bake and cool.
08:05If you put anything in a hot horn, it's going to go soft.
08:08I've got the layers of pastry.
08:10Not as many as Aaron will get,
08:12because 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 mine 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.
08:33One 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.
08:47You can see the layers.
08:48The rest of the bakers have finished laminating theirs.
08:51Oh, I cannot.
08:52It's not as thin.
08:53But the challenge to now shape their cream horns...
08:55I am so sweaty.
08:58Oh, my gosh.
08:59...is reaching boiling point.
09:00I'm so hot.
09:01Let's hope that it's not turned into short crust.
09:04Feels like the butter's melting as I look at it.
09:07Oh, that's nice.
09:08Nice and melty.
09:09It's just so hot in here already.
09:12The pastry'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.
09:21That girl works fast.
09:24Oh, this is taking longer than I want it to.
09:26Okay, I need to start rolling.
09:28Look at this.
09:29Like, 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.
09:35Okay.
09:36Top four best bakers.
09:38How do you feel?
09:38Paul's in there as well, obviously.
09:41He's 149.
09:42He hasn't baked for many, many moons.
09:44He doesn't need to eat.
09:45He's got people to do that for him now.
09:47Into the freezer.
09:52It's because you're watching.
09:54Bacons, 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.
10:13Take it 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,
10:22the butter just went...
10:24I can see layers,
10:25so hopefully they don't do me dirty today.
10:27Gone for 190, 14 minutes.
10:30Maybe good, maybe bad.
10:32Should 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, shit.
10:49There'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 puff.
11:01There's lamination.
11:02Coming out the oven.
11:04Okay, I'm coming out.
11:05You know, it's not like big laminated layers.
11:07We 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 puff, which is literally all I wanted.
11:17Your horns are out on display.
11:18My horns are out.
11:19Oh, my God, look how puffy your pastry is.
11:22Is that good?
11:23They're not neat.
11:24Yeah, yeah, mine is more like short crust.
11:25Oh, God.
11:26Oh, God.
11:27Oh, God.
11:27It's just going to have to come out, isn't it?
11:31They're not as perfect as they could look.
11:35Pastry doesn't look anywhere near as good as normal.
11:38I'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,
11:43so I'm going to take it as far as I dare.
11:45It does look a bit underbaked.
11:47It's lagging off Paul's puff pastry recipe.
11:50This one's not worked as well.
11:51Once I've dipped these, then I'll fill them.
11:54I just love these colors.
11:55Oh, they've, like, stuck to the tray.
11:59Oh, I hate this so much.
12:03I think I'm happy.
12:04I just really need them to cool down a bit.
12:06Don't want hot horns and cold cream.
12:08Oh.
12:10This technique is working.
12:12Can I get a time call?
12:13Just five minutes left.
12:16A little dunk.
12:19Toby's not filled his yet,
12:20so I think I'm going to save for a little while.
12:23This is my dark chocolate and clementine curd.
12:26Raspberry creme diplomat.
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.
12:37Ah!
12:38Go on, Jazz.
12:39That's not good.
12:41I wish I had more time.
12:44Don't really mess it.
12:45I'm not completely happy with these.
12:47Bakers, your time is up.
12:51That was such a rapid end.
12:55So tight.
12:57Oh, my goodness.
12:58They all just look absolutely gorgeous,
13:00and I feel like mine are, like, a little rough.
13:02Cheers, babe.
13:02No.
13:04Look at the size of that.
13:06That's got a big horn.
13:11It'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
13:24you used to get in the bakeries.
13:25A bit concerned about the colour.
13:27I think it needed longer.
13:28Just get your chops around that.
13:30That's how you eat the horn.
13:33You 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.
13:52It's nice and punchy.
13:53Married with the chocolate.
13:54Flavour 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?
14:03Absolutely.
14:05I've never listened to a chef.
14:07Thank you, Toby.
14:12I quite like the look of these.
14:14I quite like the blend of the colours.
14:16I'm just wondering whether your horns needed longer in the oven.
14:19OK.
14:21If 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.
14:33It'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.
14:42That'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.
14:50Thank you, Tom.
14:51Thank you so much, guys.
14:58Quite 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.
15:08These ones are dulce chocolate whipped ganache with lemon jam.
15:13Filling it tastes delicious.
15:15The caramel works really well with the citrus.
15:17That's really good rough puff.
15:19It's really nice.
15:19Lamination is there.
15:20And it's baked right through.
15:21Yeah.
15:22I think you've done a great job with that one.
15:23Nice.
15:24This is a nectarine and cherry compote with vanilla mascarpone 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 that sort of works for me.
15:38The paste is lovely.
15:39We've kept that lamination, which is decent, so well done.
15:41Cheers, thank you very much.
15:48They look lovely.
15:49They look interesting and neat.
15:51We'll see what they're like when we cut into it.
15:52These ones are a coffee creme diplomat with a dark chocolate centre.
15:56Nice flake.
15:57Really flaky.
16:00Mmm.
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.
16:12Well done, Jasmine.
16:13That is a really good balance of flavours.
16:16The raspberry's great, the pistachio's terrific, and 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 horn there.
16:25Well done.
16:27I'll have to have another bit.
16:29You're loving it.
16:31I'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?
16:41I hope not.
16:43There was a clear divide in the room.
16:45Jasmine 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, set 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, and you can make a mistake very, very easily.
17:18As ever this task will be judged blind, so we're going to ask these two poppets to fly out of
17:22the tent.
17:24We miss you already.
17:25So for your technical challenge, Paul Hollywood would love you to make his take on the exquisite French framboisier,
17:33inspired by his many trips to Paris.
17:35Now, the judges are looking for a light Genoese sponge filled with a pistachio creme musseline and fresh raspberries.
17:44But that's not it.
17:45Paul would also like you to make an exquisite sugar glass dome to 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.
17:59Get set.
18:00Bake!
18:03Paul's framboisier.
18:05It 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 her framboisier.
18:15And Paul has left few instructions.
18:17I feel so serious today.
18:19I don't like feeling this serious.
18:22Paul, I know it's semi-final week, but 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, that's what makes the musseline.
18:37If you try and add the butter to a warm custard, it will collapse.
18:42It will not set at all.
18:43I think that dome is going to be a problem too.
18:46One of the big issues with the sugar, if you don't take it to a hard crack, which is 150,
18:50so it will never set.
18:51We are pushing our bakers to the limit.
18:52That's the point.
18:53I'll take a slice.
18:55The musseline's holding a shape, but only just.
19:00Oh.
19:01It's such a perfect summer dessert.
19:04Quite Moorish, isn't it?
19:05I'm actually looking forward to when we go and eat another four of these.
19:09I'm not stopping.
19:09I don't care.
19:12Step one says, make the Genoese sponge.
19:15Yeah, I can make a Genoese, I think.
19:19So I'm heating eggs and sugar, and then I'll whisk them up, and then sieve in the flour.
19:23What's so great about this technical is that I don't know how to do step one.
19:27So instead, I'm just doing the cheats version, which is just whipping up egg whites and egg
19:31yolks separately.
19:31So this is a terrifying start.
19:34Have you ever made a Genoese sponge before?
19:36Last time I made one, Paul said it was unpleasant to eat, and it was well overbaked.
19:42You used to be the technical king.
19:43I know.
19:44Let's replace the crowd.
19:46Technical king!
19:48It's a bit big.
19:53I do like this kind of baking.
19:54Things that look like an actual cake, rather than a cake that looks like a football,
19:58or a cake that looks like, I don't know, Paul's head.
20:03Exactly.
20:03Who's got time for that?
20:05He's like, can you please make me a cake?
20:06I'm trying to make the shape of one of my many cars, and I'm just trying to make a cake.
20:11Trying to keep as much air in the sponge as possible.
20:15Definitely most worried about this sponge, because 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, then it's make creme musseline,
20:32and incorporate the pistachio paste.
20:34A little, a little, a little, a little, a little, a little.
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.
20:43I'll mix this with the butter and the pistachio paste.
20:47And then once the creme pat cools a little, I'll add softened butter through.
20:50Um, 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 cool it?
21:04The 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, I'm getting in my head about whether or not it should be slightly cooled first, but...
21:22Tastes 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 made a Genoese.
21:36Eight weeks ago, I didn't even know what a Genoese was.
21:38Oh, 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 rather than cutting it with
21:52a lid on.
21:52But now that I'm saying that, everyone else has cut their cake in half.
21:57I'm just going to stick to my guns.
21:59It's very vague, it just has assembled.
22:02Oh, okay, come on.
22:05Assemble the framboisier.
22:06Do you feel stressed?
22:08Yeah.
22:08It's a flipping stressful situation.
22:10And it's only flippity-doo-dah.
22:12It's not that stressful, though, is it?
22:14No, it's not.
22:14You're just putting fruit into a sort of creamy green substance.
22:17Exactly.
22:17It'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.
22:28..Paul's recipe demands a delicate fondant flour.
22:31I think this is the best one I've ever made.
22:33And an even more delicate sugar dough.
22:36Number eight says, for the sugar dome, make 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.
22:54Anything less and the baker's doughs won't set.
22:57I would assume that that would be shortly before it would start to caramelise,
23:01which would be about 130 degrees.
23:03And then once it's at 150, I will pour it on here once it's cooled slightly.
23:08I've seen those videos where people put cling film over something.
23:11You pour it on and, like, the heat of the caramel forces the cling film up, I think.
23:16Going to drizzle quite slowly.
23:18Don't know how to do this.
23:21This is so tricky, you 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.
23:31Why 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 cramped.
23:37Am I even helping you?
23:38What do you want me to do?
23:39Do you want me to hold you up there?
23:40Well, I'm trying to put pressure down.
23:41It's like the film Ghost.
23:43Oh, gosh.
23:46Nope, I'm going to have to do this again.
23:48It needs to be more liquid, I think.
23:52I don't have enough of the syrup.
23:57Oh, God, get out.
23:59Let's do one more.
24:01I hate this.
24:04Whoa, there he goes, and I cracked it.
24:08We are going to go again with the sugar dome.
24:12Bakers, you've got 15 minutes left.
24:15Oh, my goodness me.
24:16I don't know if this is even going to set in that time.
24:18It's literally losing air.
24:20Why is it losing air?
24:22This is horrible.
24:26Oh, 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.
24:39Oh, 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?
24:56I need to stay here for, like, another few minutes, I think,
24:58but 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.
25:04The mousseline doesn't look very set.
25:07The battle is so...
25:12No!
25:15No!
25:16Oh, my God.
25:18Can I save it?
25:19It's awful.
25:21It 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.
25:37Bakers, 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.
25:49Tom, is it your mousseline, sir?
25:51Yes.
25:51It's yours?
25:53I don't think so.
25:59Oh, 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, how funny.
26:12Your time is up.
26:16Look at this.
26:20Oh, my God.
26:21How is that so set?
26:25Guys, what the flip?
26:27Guys, that was awesome.
26:31It's judgment time for the semi-finalists for Amboisiers.
26:35Time to welcome back our judges.
26:45Paul and Prue are looking for a perfectly set pistachio mousseline filled with fresh raspberries
26:50and sandwiched between two delicate Genoese sponges, all topped with a fondant flower and crystal-clear sugar dome.
27:01OK, this is quite neat, actually.
27:03Mousseline is decent, sponges look OK.
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.
27:12That looks really good.
27:14It does look nice.
27:16It's well-baked, isn't it?
27:17Mm.
27:18The mousseline's nice.
27:19It's got that pistachio right.
27:20But there's nothing wrong with the cake, except 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.
27:44But there is a sugar dome.
27:46There is a sugar dome.
27:48Not a very good one.
27:49It's a sugar dome.
27:54Nice flavour.
27:55That mousseline's had the big problem.
27:57Moving on to number four.
27:58That's pretty decent, yeah.
28:00Sponges there.
28:01Mousseline looks good.
28:03Sponges nice and thick.
28:06It tastes lovely.
28:07Very nice, thick.
28:08The flour's nice.
28:09Where's the dome?
28:12The 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, it'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 a mousseline.
28:26But you did have a sugar dome.
28:28Well done.
28:29Thanks.
28:30In second place we've got this one.
28:31Who is this?
28:34Tom.
28:35This is a really nice cake.
28:36I'd say it's pretty well faultless, but there's no dome.
28:40In first place.
28:44Excellent.
28:45Loads of raspberries, really neat on the outside.
28:47Mousseline was nice and shaped.
28:48What happened to the sugar dome?
28:49I tried it three times and then I gave up.
28:54I can'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.
29:03That was a shambles, wasn't it?
29:04It looked like a pond.
29:06It's down to the showstopper.
29:08I hate 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.
29:23All right, good luck, guys.
29:23What 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, I had 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
29:59you.
29:59They want to concentrate on winning Great British Bake Off.
30:04Great.
30:07Welcome back to the Tent Bakers.
30:09This is your last chance to win a place in this year's final.
30:13If you showstop a challenge, the judges would love you to make a macaron centrepiece depicting
30:19something 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.
30:28We 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.
30:39I'm trying to remain as positive as possible, but inside thinking it would be an absolute
30:42miracle if I get this done.
30:44Macarons are notoriously finicky.
30:46Yeah, semi-finals here, you know.
30:48Can't make it easy.
30:49I wing it, trust Wayne's thing.
30:50Hope the best.
30:51And drink some coffee.
30:53Today's showstopper challenge is a macaron centrepiece using possibly a biscuit to create
30:58the 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.
31:19It'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 the most colourful
31:49fruits I've ever seen.
31:51Toby's only chance to reach the final involves perfecting lemon and poppy seed macarons,
31:56filled with white chocolate ganache and lemon curd, and constructing gingerbread crates covered
32:01in chocolate macaron filled with a dark chocolate and hazelnut ganache.
32:06It wasn't your best day yesterday?
32:07Yeah.
32:08You have to produce today.
32:09Yeah.
32:10Just saying this, I did work in a macaron factory for a day.
32:14So if anyone needs any tips...
32:16For a day?
32:17For one day, yeah.
32:17Oh, for a day?
32:18For a day.
32:18You're on day release.
32:22To 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
32:31me 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...
32:41Oh, my.
32:43...is all Tom.
32:44Tom's turned into a chocolatier.
32:46Go on, Tom.
32:47My macaron centrepiece is a beehive.
32:49This is the dark chocolate, which is going to be the beehive itself.
32:52How 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, home to two swarms of bee-shaped
33:04macaron, one filled with mango ganache and a lemon and mango sauce, and the other with
33:09salted dark chocolate ganache and 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, produce his entire head and body in chocolate.
33:23Which part would I need 12 and a half kilos for?
33:27Morning, Jasmine.
33:29Morning.
33:29Hi, 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 with a gingerbread Christmas tree,
33:42decorated with macaron baubles filled with raspberry and dark chocolate ganache.
33:46And that's not all.
33:49The sides of the tree are all covered in green macarons, if that makes sense.
33:52And I hope that the macarons all kind of blend in and 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'd change things up a bit, you see.
34:03So this is going to be a sloth, because I call my boyfriend sloth.
34:07Because he ambles around like a sloth.
34:10Aaron's boyfriend, Anthony, inspired 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, to talk to myself for an hour,
34:42before I get to do anything else in the challenge.
34:44Whilst Tom's structure is still a work in progress,
34:48everyone else can move on to the main event.
34:50I'll just put these in the fridge and then I'm doing my macaron.
34:52The key to getting macarons ripe, that is a great restaurant.
34:56People spend years trying to perfect them.
34:58Perfect macaron begins with a precisely whipped meringue.
35:02It's the fear of failing and the missing out on the final that terrifies me.
35:07Which then has to be carefully folded with ground almonds.
35:10This is not yet macaronage.
35:12This delicate mixture is one of the most volatile in all baking.
35:16The process of macaronage does actually happen while you're folding this in.
35:19So I want to get out some of the air, but not so much, they're flat.
35:23If it holds too much air in the oven, it will just explode out.
35:28It's a fickle process.
35:30We're tempered.
35:31That Tom has yet to worry about.
35:35That was so heavy.
35:41This very Tom needs to be fast.
35:44Go on, Tom.
35:48Oh, my God.
35:50Oh, God.
35:51The tape has torn.
35:54We did not want a ripped bucket.
35:58As Tom makes emergency repairs to his chances of reaching the final...
36:02Nervous about time now.
36:04..everyone else is already planning for the worst.
36:07How many do you leave?
36:08As many as you can do.
36:09Prue and Paul have demanded that each centrepiece...
36:12It's just chocolate marks everywhere.
36:14I'll just leave footprints everywhere.
36:16..it's covered with at least 30 filled macaron.
36:20One macaron is actually two shells, plus the fillings.
36:23You're having to make in excess of 60...
36:26Oh, hello.
36:28I'm going to end up making, like, over 100 macadons.
36:31I'm just going to do some Justins,
36:34just in case the other ones don't work.
36:35But there could be another way of securing a place in the final.
36:38Let 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 a hospital.
36:46Oh, he's in it.
36:46This 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, you get in the final.
36:59Yes!
37:00God, 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 to get an extra 45 minutes in the challenge?
37:08To get into the final,
37:09you just have to give him a respectful kiss.
37:13Mate, I'll take all the luck I can.
37:17Free for free.
37:18There you go.
37:18You know what's happening, don't you?
37:22Respectfully.
37:23That 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.
37:30It's not that kind of show, Jasmine.
37:32It's not that kind of show.
37:36Bakers, you're halfway through.
37:39Yippee.
37:39And then the pain stops.
37:42Now macaron become even more temperamental.
37:45They have to be left to form a skein in about 20 minutes
37:47so that the air doesn't pop out the top.
37:50Basically, you should be able to really gently rub your finger along the top without it sticking.
37:53I'm going to get on and make another batch straight away
37:56because I can't wait to see if these ones fail to then make another batch.
37:59Then I'm going to get on to my fillings.
38:02Paul and Prue are expecting two separate fillings.
38:05Hazelnuts and peanuts crawling in there.
38:07I'm going to start making a lemon curd.
38:08I'm doing a dark chocolate ganache and 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 Slough 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.
38:27Hmm, one more minute.
38:30It's going to go in now, actually.
38:32The semi-finalists now face the toughest juggling act of the competition so far.
38:37Not only will they have to precisely time the bake on multiple batches of macaron...
38:42OK.
38:43..there's still fillings to perfect.
38:45First batch of macarons.
38:46..and fragile, intricate centrepieces to construct.
38:50Squeaky bomb time.
38:53Whilst Tom's hive may finally be getting some bees...
38:57There was no chance I was waiting, I'm afraid.
39:01..it all burst.
39:03Every single one.
39:05The macaron for Aaron Slough...
39:08Erm...
39:09..may have hit the oven too soon.
39:11Those I can't use.
39:14I'm going to have to do them all again.
39:15This is not ideal.
39:22Just do what I was going to do before, just carry on with the ones I was already going to
39:24do.
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 with them as well?
39:35Erm, maybe?
39:36Whilst Aaron faces remaking an entire batch...
39:40Whoa!
39:41They are massive!
39:43Toby 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.
39:53I don't have them.
39:55It's not a macaron.
39:56Let me just look at them.
39:58Oh, my God.
39:59The feet look great.
40:00But now Tom's macaron...
40:01The 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, baby.
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.
40:26That was less than ideal.
40:28I'm not an engineer.
40:29I'm a medic.
40:31I'm just piping my lemon sign.
40:33So I'm making a giant macaron.
40:35I will say lemon.
40:38Love that sign.
40:38Look at the sign.
40:39It looks all right, doesn't it?
40:40It looks perfect.
40:41He's not going out without a fight.
40:43He likes to fight.
40:44He likes to fight?
40:44Should we have a fight?
40:46Yeah, but it's not me that likes to fight.
40:49Get off, mate.
40:51Is there anything we can do to help?
40:53Yeah, exit, I think.
40:57What if we just hang out here?
40:59Further.
41:00You need to hop the fence.
41:10Cover me up.
41:12Cover me up, stand 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.
41:27I 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.
41:37Put 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.
41:47And 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.
42:00Sick.
42:02Yes, second bucket out.
42:03There could be some cracks because of that leak coming through.
42:05It can 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.
42:21I might quad shelf.
42:23I think I'm going to have to.
42:25This is going to be so tight.
42:31Look at Tom's.
42:32It's impressive.
42:33I'm not going to lie.
42:34What's more impressive is Ian's inside back.
42:38I'm just painting the whole thing now.
42:41And then I need to get on to decorating my macarons.
42:42Because my bloody macarons are nothing.
42:45Every batch is just as rubbish as the others.
42:48I'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.
43:00These are terrible as well.
43:02Won't we just add it to half an hour for everyone?
43:04Start 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.
43:19I 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.
43:28That is so heavy.
43:29Go on, Tom.
43:29Deep squat.
43:30You got it, mate.
43:33Wow, 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.
43:48I 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, I will be shocked.
43:56Whoa, look at jasmines.
43:58That looks amazing.
44:00When you're under this much pressure, your hands just shake because you're going to rush
44:03so much.
44:04Oh, these look good.
44:05They're not burnt.
44:06No, they look good.
44:07They're burnt.
44:08They look good.
44:09Oh, thank God for that.
44:12Yeah, these are good.
44:14I can bake, you know.
44:15It's not a total write-off.
44:18I've made filling them easier by just doing one.
44:21It was going to be ganache and lemon curd, and now it's just lemon curd ganache.
44:24Time, 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.
44:36Oh, thanks.
44:39This is the grapefruit.
44:42Now 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.
44:56This is the popcorn.
44:57How long do I have left?
44:58Ten minutes left.
45:00Ten minutes left.
45:00Ten minutes is in Sioux.
45:02It's so hot, the ganache is starting to melt.
45:03Get this googly eye.
45:07It's starting to look more like a slime.
45:11Got to get the big lemon sign on.
45:13Tom, have 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?
45:31Merry 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.
45:39There's nothing else I can do now.
45:41It's going to be precarious.
45:42And that is 30 macarons.
45:45It's an ugly sloth, but it is what it is.
45:48Please don't shatter.
45:51Oh, my God.
45:53That was a really pretty one.
45:55Come on.
45:57Is it possible for me to get to the back of this?
46:00Oh!
46:01That is f***ing annoying.
46:04That is so annoying.
46:06How much time?
46:07One minute left.
46:09Ten seconds per one.
46:10One, two, three, four.
46:14This is tense.
46:15This is awful.
46:18I don't think I'm going to get enough coverage.
46:20I think they're going to complain.
46:2130 seconds.
46:25Please spray, please spray, please spray.
46:29Bakers, your time is up.
46:33Please step away from your showstoppers.
46:36Can I just...
46:39You've done it, bakers.
46:42I had to redo my back around so many times.
46:47You did it.
46:48You were so old, didn't you?
46:50Aaron, you did it.
46:51Just about?
46:52Yes.
46:53He's like a sad monkey.
47:00It's judgment time for the semi-finalist showstoppers.
47:04Jasmine, would you like to bring up your showstopper, please?
47:15So, this is my macaron Christmas tree.
47:18It's neat as a pin.
47:19You have a lovely dome on these.
47:21The pink one's 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 realise you've covered almost every inch of the biscuit with macaron.
47:32They look lovely.
47:32So, 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 a dark chocolate ganache.
47:41If you like dark chocolate, which I do, that's perfect.
47:44Lovely flavour.
47:45Makes it heavy.
47:46But nevertheless, it is a dark chocolate macaron.
47:48That's what it tastes like.
47:49The raspberry one's not as delicious as the chocolate one.
47:52Should have put pistachio with them.
47:54Thank you, Jasmine.
47:55It's for you.
47:57Well done, baby girl.
47:58Well done, Jazzy.
47:59Well done, Jazzy J.
48:02Aaron, would you like to bring up your macaron showstopper?
48:16This is my sloth.
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...
48:25LAUGHTER
48:25There are a few smashed macaron here, which is a pity.
48:28The filled ones don't look too bad.
48:30A bit flat, you've lost a bit of the dome on that.
48:32The yellow ones down the front, you've lost all of the dome.
48:37There are three flavours of macaron.
48:39One which is a white chocolate ganache with grapefruit jelly,
48:42salted popcorn, and yuzu with some pear.
48:48They taste delicious.
48:50Quite chewy.
48:52Mmm.
48:53Grapefruit is delicious.
48:54But they're not your best macaron.
48:57I like the flavours, actually.
48:58But the standard of the macaron is not as good as I expected.
49:04Cheers, guys.
49:12Tobey, it's time for your macaron centrepiece.
49:26This is my crates of lemons sculpture.
49:29The structure itself is gingerbread.
49:30It's very clever.
49:32There is a lot of gingerbread.
49:34I 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,
49:44and the macarons on the front have dark chocolate ganache
49:47and hazelnut and peanut praline.
49:52They are so chocolatey.
49:54They're delicious.
49:55Got a proper little foot.
49:57They're very good.
49:58Love the chocolate ones.
50:00Not too dry on the mouth.
50:01It's delicate, which I really like.
50:03The lemon ones were 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.
50:19Yeah, that's all macaron.
50:20Well done.
50:20That's nice, that, yeah.
50:21I think it's just good pipe work 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, too.
50:34Well 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 also so big.
50:39Like, macaron up that size.
50:40Honestly.
50:42Tom, you ready for your centrepiece?
50:43Can I get a bit of help?
50:45I'll carry a brick.
50:46If I give you a brick.
50:50You all right?
50:52I'm going to get there.
51:02Well, I have to say, it looks absolutely astonishing.
51:04It's so dramatic.
51:05I 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.
51:23It's very Tom.
51:25I understand that.
51:26He 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'll get the chocolate and the cherry.
51:40A bit longer in the oven.
51:42Too soft.
51:44Very good, strong mango.
51:46Beautiful flavour.
51:47Again, they're very pleasant, but again, it needed longer in the oven.
51:52Thank you, Tom.
52:00I feel chopped down like a tree.
52:09It's so lame.
52:10I can't believe I'm crying.
52:11Oh, I just worked so hard this week on that.
52:17I feel like the judges were quite pernickety to say, like, any element that wasn't perfect,
52:21they really picked apart.
52:23Jasmine got a piece of criticism.
52:25Never 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.
52:48It's like a showstopper.
52:49Did anyone blow you away?
52:51No.
52:52Oh, that's a shame.
52:53But I think we can talk about Jasmine.
52:55You can take hair out of the equation.
52:57She's through.
52:57What's more important is which two are going through to the final with Jasmine.
53:02This is where it gets a little bit sticky.
53:04I really didn't think the design of Aaron's was particularly good.
53:08But you 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.
53:14Do you think we could save him again?
53:16What he did was a chocolate sculpture.
53:18But it's not a chocolate challenge.
53:20Toby 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.
53:30Obviously, next week is the final.
53:33You've got a really big decision to make.
53:35All I can say is good luck, guys.
53:38It's really impossible, this.
53:40We could ask for a volunteer to go home.
53:58Well 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.
54:11This is your fifth Starbaker, Jasmine.
54:14That is a joint record, isn't it, Paul?
54:17It's just 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...
54:45Toby.
54:48Fair enough.
54:51Well done, mate. Well done.
54:54Bye.
54:54I'm so sorry.
54:56Thanks, babe.
54:57I'm so sorry.
54:58No worries. No worries. Thank you.
55:04It's tough to come back from serving a puddle of moosaloon, isn't it?
55:09And I had a good comeback today.
55:10The fact that I made it a tough decision today, I think, was 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, yeah, well...
55:20Yeah, it was pretty memorable, wasn't it?
55:24What's been the missing about being an event?
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 the people.
55:37The handshake was good, the start of baking was good,
55:41but, yeah, people was definitely the best bit.
55:45So sorry, man, I've got you.
55:47It did so well.
55:48It took a while for Piri and I to discuss everything.
55:50It 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 a downfall of Toby.
55:59I think Toby, in a way, was our least confident baker when we started.
56:05He has learned so much.
56:07He's a really talented baker.
56:11Obviously, like, I know it's coming.
56:13It just sucks, man.
56:15Yeah, it sucks that Toby's gone.
56:18It's just sad that I didn't get to do the final with him.
56:24Getting a spot in the final, I just...
56:27I feel so blessed.
56:29I'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?
56:35To be able to get here and have the opportunity to 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, you just think it's never going to end.
56:47I'm so lucky that it gets to go on.
56:55It's just baking.
57:07It's just baking.
57:10What a final it has been.
57:13This feels completely impossible.
57:14I don't know if I've ever worked this fast in my whole life.
57:17Very, very quickly.
57:18The winner...
57:22Of the great British Bake Off.
57:25It's going to be so tight.
57:26Is!
57:27Wait, oh my God.
57:29Oh my God.
57:30There's an issue somewhere.
57:32Are you a star baker in the making?
57:34If you'd like to apply for the next series of Bake Off,
57:38visit channel4.com forward slash take part.
57:41Thank you so much for joining us.
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