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00:03Hello Freddie Mercury. Hello David Bowie or Bowie. Either is fine, I never knew myself.
00:09You come down for the show? Yeah, come every year as it goes.
00:14Yeah, it's quite nice being a ghost because you don't have to wait for it to come on TV, do
00:18you?
00:18You can be invisible, go in the tent and watch it as it happens.
00:21Exactly, and if you want to get involved, just knock someone's cake over. Have a bit of fun.
00:25You do that, do you? Do you remember Sura?
00:27Oh what, last year with Dave? Yeah, that was me.
00:30Oh very good, very good. Hello Elvis Presley.
00:33Alright guys, have we missed anything?
00:34No, it's about to start. Oh hello Buddy Olly.
00:37I'm Prue Leath.
00:38Oh sorry, you look just like my mate Buddy Olly.
00:40Stop messing about boys and start the show.
00:43Sorry Buddy, I mean Prue.
00:45Welcome to the Great British Bake Off.
00:50Booking a place in the semi-final meant surviving free from week.
00:57This is bad.
00:58And it was Chiggs who was triumphant.
01:02Love it.
01:03Being crowned star baker.
01:05While both Christelle.
01:07They're actually disgustingly ugly.
01:09And Lizzie struggled.
01:10Pipe faster.
01:12And despite finally showing some finesse.
01:14I knew you could do it.
01:16Lizzie's time in the tent was up.
01:20This time, with a place in the final up for grabs.
01:24You want this so proud it's eating you off inside.
01:26The bakers must produce impeccable patisserie.
01:29We are certainly stepping outside of the home making skills.
01:32With a multi-layered signature.
01:33Oh God.
01:34I feel like I'm giving birth.
01:36A fiendishly French technical.
01:39I ain't got a clue what's going on.
01:41And an epic five hour showstopper.
01:43That pushes the bakers.
01:46God please don't fall.
01:47See how it fits.
01:49To breaking point.
01:53Agh!
01:54Oh my lord.
01:55I don't think I can take much more of this.
01:57Oh my lord.
02:19I don't think I can take much more of this.
02:20I'm going to be waker.
02:21Most likely to go out this week.
02:23Patisserie is not really my thing.
02:24But enough of the negativity.
02:26I just need to enjoy it.
02:27Because the worst that can happen is I go out as a semi-finalist.
02:30And that's not too shabby.
02:31It's nice and quiet.
02:32Yeah.
02:33Eerily quiet.
02:34I'm not surprised I'm standing here.
02:36I'm shocked that I'm standing here.
02:39I had to buy new clothes because I wasn't expecting to make it this far.
02:42Of course it would be extremely exciting to be in the final.
02:46Patisserie week.
02:47The tasting grade should play to my strengths.
02:49The looking grade.
02:50That's where I need to hone my skills.
02:53This week I do feel a little bit out of my depth.
02:55In the practice tent I made the mistake of looking at the other contestants' bakes and
02:59it was like, oops.
03:00I got myself into here.
03:07Hello bakers.
03:08Welcome back to the tent and congratulations for reaching the semi-final.
03:12For your semi-final signature challenge, the judges would like you to bake eight
03:18patisserie style layered slices.
03:21Your layered slices need to be identical and when cut into they should hold their form displaying
03:26those beautiful layers.
03:27The judges will be looking for technically flawless high-end bakes.
03:32Basically you just have to make Pat Isserie very proud.
03:36Who's Pat Isserie?
03:37He's just a plumber from Bolton, he loves this show.
03:39Oh that's nice.
03:41Hi Pat, are you watching?
03:42You have three hours.
03:44On your marks.
03:45Get set.
03:46Bake.
03:49The judges are expecting flawless patisserie style slices.
03:54They must have been actively looking for words that would scare the hell out of us.
03:58You can't afford to make any mistakes in any part and I make a lot of mistakes.
04:03I love Patisserie week because it gives the baker the chance to show how skilful they can
04:08be.
04:09Going out for the semi-final.
04:11Going to measure ingredients precisely and not lose track of what I'm doing.
04:15We're asking for eight identical layered slices.
04:20I think there's going to be nine layers in total.
04:22You want those lines to be visible, clear and absolutely impeccable.
04:26This is all about finesse, exquisite flavours.
04:29This is my yuzu curd.
04:32It's a kind of cross between a grapefruit and a lemon.
04:34It is a bit of a risk.
04:36The four bakers have all had a handshake and they've all been star baker at least once.
04:40So we do have the best of the best in the tent at the moment.
04:46Hi Christelle.
04:47Hi, good morning.
04:48Christelle, tell us about your signature slices.
04:51It's got coconut and black sesame dacquoise, a yuzu curd, black sesame and almond jaconde,
04:56and then a white chocolate and coconut tali meringue buttercream and those layers are repeated
05:00again.
05:01Then I've got a layer of white chocolate ganache and then pipe with some whipped cream.
05:04So very simple.
05:05Very, very simple.
05:07Christelle's going way beyond the three layers demanded by the brief.
05:10She'll use sesame to flavour not just her four layers of sponge but a caramel brittle
05:15that sits at the end of pipe shuntily cream designed to help balance the sharp yuzu curd.
05:20You're one step from the final and you have to think about that.
05:24But in another way you have to put that right out of your mind.
05:26Well that's the thing.
05:26I don't want to feel any pressure.
05:28I just want to bake and enjoy it.
05:29What else do you want?
05:30World peace?
05:30And a full body massage.
05:32World peace.
05:32An end to the pandemic.
05:35That's an absolute lie.
05:36You want this so proud it's eating you off inside.
05:38Anyway, good luck.
05:39Bye bye.
05:41All of the bakers are including a whisked sponge called the jocond.
05:45A jocond is just with egg whites and a bit of fat and some sort of nut put through it.
05:49So you can have an almond wine, you can have pistachio wine.
05:51With a jocond there's no leavening agent so you just want to make sure you put enough air into both
05:57your whites and your yolks.
05:58This looks perfect to me.
06:00This has got the flour and the almonds now.
06:02You just want to be gentle but quick.
06:06Be too rough and ready when it won't rise because you knock all the air out.
06:08This is going in the oven immediately.
06:10It's just a very thin sponge.
06:12So it cooks very quickly.
06:15And in my notes it says watch.
06:22Big mistake.
06:23Big mistake.
06:24Big mistake.
06:26Big mistake.
06:27Giuseppe good morning.
06:29Good morning guys.
06:31So what have you done here?
06:32I just put my butter into the oven for baking and realized the flour is here.
06:39Well this you realized before.
06:42Phew.
06:42Tell us all about your layered slice.
06:45So my layered slice is inspired to a quintessential Italian cake which is tiramisu.
06:51Bravo.
06:52Giuseppe is giving his tiramisu slice a twist with a layer of sultanas stewed in marsala wine between the traditional
06:58coffee soak sponges and mascarpone pata bomb.
07:01And he'll be hoping no other ingredients are forgotten.
07:05How can you possibly forget to add flour to your butter?
07:09This is the tension playing tricks on me.
07:11At least Giuseppe only has one sponge to contend with.
07:14So I'm just toasting my desiccated coconut before I add it to my dacquas.
07:18Christelle's making life doubly difficult incorporating a second baked layer to her slices.
07:24Once I've got all the baked elements and the buttercreams and the curds done it's then just a case of
07:29assembling.
07:30Right now I'm just trying to do a billion things at once.
07:36You have to eat all the time man.
07:39You are coming out.
07:42Good texture.
07:44For another five minutes I'm going to over bake it a little bit because I'm going to soak it in
07:48syrup so it can still hold its integrity.
07:51I am making a raspberry and chocolate slice.
07:54I want to make sure the flavour of the raspberry comes across more than the chocolate basically.
07:58Because I know chocolate can be a little bit more overpowering but I want that raspberry to really punch them
08:02around the face.
08:02With a slender layer of chocolate ganache sandwiched between jacon sponges, supporting a raspberry mousse, thin coating of raspberry jelly
08:10and delicate decorations.
08:11Chig slices will be the epitome of Parisian elegance.
08:15Over the weeks you've got gradually better scent in your finesse.
08:18So this should play to your new strengths.
08:21Fingers crossed.
08:21If you want to get through to the final there's only one person that can do that.
08:24Yeah, just me.
08:25I know.
08:25Thank you guys.
08:26Thank you very much.
08:27Appreciate it.
08:27Cheers Matt.
08:29That meant a lot.
08:30The fact that I've noticed that my finishing is getting better and better and better.
08:34But the pressure is there definitely now.
08:35I can't get him saying that and then we make an absolute mess of this.
08:41It's called murder at the opera.
08:43A variation of the opera cake.
08:45Jiggs isn't the only baker with a blood red theme to his slices.
08:49My wife came up with a name.
08:50She tasted the beetroot, thought it was greasy, but then really liked it.
08:56Jürgen's opera cake style slices will feature two buttercreams, beetroot and cassis.
09:01Separated by coffee liqueur soaked jacquant layers, coated in a chocolate glaze and pierced by twill daggers.
09:06I like the opera.
09:08Probably my most favourite is Alban Berg's Wozzeck because it's multi-layered.
09:13It has a lot of hidden things.
09:14Bit like my bakes.
09:17I'm just going to take out these bad boys.
09:19It's got a nice little crust on the top, which is good because it will stop them from going too
09:22soggy.
09:24That's chilling, I'm going to get my mousse on the go.
09:26How long are we left now?
09:28Hey, Matt, can my friend do the time call?
09:30Sure.
09:31Introducing Sharky Sharkison.
09:33You ready, Sharky?
09:34This is your big moment.
09:35I'll do what you've got to say.
09:36Go.
09:37Hello, bakers.
09:38You are halfway through the challenge.
09:40By the way, I'd like to say that I think sharks get a very bad rap.
09:42Yeah, yeah, all right.
09:43That's enough.
09:45Unbelievable.
09:45I told you to just stick to the script and project.
09:48Bakers, you're halfway through.
09:50In classic patisserie style, the judges are expecting silky smooth, soft-set elements to complement the sponge layers.
09:57My meringue is now turning into meringue buttercream because I'm throwing in lots and lots of butter.
10:03Three of the bakers are making meringue-based creams.
10:06A patabomb is an Italian meringue made with yolks rather than whites.
10:09That require heating to pasteurize the eggs.
10:13How do you know when that's done?
10:14When it's at 60 degrees, 45.
10:1815 to go.
10:20This is television.
10:23It's a time-consuming step that Chiggs has decided to avoid.
10:27In the mousse, I've got raspberry puree, sugar, and I've got the gelatin leaves, and then whipping cream.
10:32And he's already started constructing his layers.
10:35It's going to go in the freezer for the initial chill.
10:37We can take it out, then I'll put my jelly on it and leave that in the fridge for about
10:40half and half forty minutes.
10:41Demould it, cut it, decorate it.
10:43That's it, finished.
10:44All right, that's going to go in the freezer now.
10:47Fifty-two, fifty-three.
10:49It's excruciating.
10:50I'm blending the mascarpone cream into the patabomb.
10:55I feel like we did that together.
10:56I hope we get to the final.
10:58Yeah.
10:59We're now making duo, right?
11:00We're making duo.
11:01I'm Batman and Robin.
11:02I feel like you're Batman.
11:03I'm definitely Robin.
11:05Yeah.
11:06That's good.
11:08I'm dividing up the buttercream to flavour it.
11:11Beetroot pulp.
11:13I'm murdering my buttercream.
11:17Time is getting tight.
11:19The cooling down of the elements is holding me back.
11:22And what's going on in there?
11:23That is Sultana's drying out.
11:25Admittedly, it doesn't look very appealing at the moment.
11:27Yeah, it's a bit like a pooey porridge at the moment, isn't it?
11:30I didn't want to say that.
11:31No.
11:31Well, I didn't.
11:32That's...
11:33OK.
11:34While the rest of the bakers start to assemble their layers...
11:38Oh, God.
11:40...Jiggs is already working on his finishing touches.
11:42That's literally about a millimetre,
11:44maybe two millimetre of butter jelly,
11:46so that should set pretty quickly.
11:47I'm not going to lie,
11:48I won't be gutted if I got kicked out now.
11:50If it's rubbery, the ganache is too thick,
11:52your sponge isn't cooked properly,
11:54then you're out pretty much.
11:56Bakers, you have half an hour left.
11:58You're done.
11:59I've got to decorate it, that's it.
12:01I have to wait for this thing to work.
12:02Why don't I'm just chilling time for you?
12:04As long as I can get.
12:05Just need to be careful here.
12:10Yeah, boy.
12:12Right, freezer.
12:15The Sultanas are not as cold as I'd like them to be,
12:19but I can't wait.
12:21It smells really good.
12:22I'm looking forward to try this one.
12:23So these are the little decorations to go on the top.
12:27Caramel and sesame seeds.
12:29It's ridiculous, really, when you think about this
12:31in the cold light of day.
12:32A man making chocolate triangles
12:35to impress an orange man with very blue eyes.
12:38Just think about that for a moment.
12:39Let that sink in.
12:40OK, fair enough.
12:44This is true paste.
12:46We don't know what the murder is.
12:47We just have the evidence as blood and dagger.
12:51I'm going to need ten minutes to do the final assembly
12:53so I can give you the ten minutes call.
12:55Going in.
12:56I really have to watch that.
12:58It's so easy to burn.
13:00I want to get it out.
13:01Bakers, you have ten minutes left.
13:04This is very gross.
13:09The bakers have been told to ensure their slices are identical.
13:12It's going well so far.
13:13I think that one's going well other than that one.
13:16Yeah, because this one, you can see this bit here.
13:18These are the kind of things they'll pick up on.
13:19That's making me angry just thinking about them picking up on that.
13:22If they do pick up on that,
13:23I'll sweep Paul's leg like I'm in Cobra Kai.
13:29Is cutting OK?
13:30Oh, God.
13:31I feel like I'm giving birth.
13:33Sorry, not that I've ever done that before.
13:41Now is the main bit.
13:43I just want to make sure they're all the same size.
13:46Commit to the cuts.
13:47Oh, yes.
13:48Come on, cuck-handed, Lil, you can do this.
13:54Look at that one.
13:55That's a good one, isn't it?
14:00It should be fine. I'm shaking.
14:07You have one minute left.
14:10Oh, my God, I can't stop shaking.
14:12It should go like that.
14:16The buttercream isn't as set as I wanted,
14:19and they are not exactly the same size.
14:24The more I look at them, the more I'm not happy with them.
14:27Neat enough, I think.
14:29Bakers, your time is up.
14:33Oh, yeah, just a second.
14:35Please place your slices at the end of your stations.
14:41You all right?
14:51The baker's layered slices are ready to be judged by Prue and Paul.
14:56Chigs?
14:57Hi.
15:01It looks good.
15:02Cheers.
15:03I like them a lot.
15:04You've managed to create nice, sharp lines.
15:07Very Prisian.
15:08Making my mouth water.
15:17Erm, I like the sponge in there.
15:20The sponge is good.
15:21I think you've got just enough chocolate there to marry it with the raspberry.
15:25Are you serious?
15:26Yeah, absolutely.
15:29I was a bit nervous because that chocolate is quite strong.
15:31Then I took it with the raspberry and it's perfect.
15:34Yeah.
15:34So, that was all right then.
15:36Well done.
15:37Thank you, Chigs.
15:37Thank you, guys.
15:46Very nice here again.
15:48The layers are stark, sharp.
15:50The daggers make it because it does look very different from a traditional opera cake.
16:02I think that's sensational.
16:04The textures are absolutely perfect.
16:06I like it but I don't love it.
16:08The flavour I do get is coffee and a bit of chocolate.
16:12I cannot taste anything else.
16:14Beetroot will bring colour and sweetness but it won't bring flavour.
16:17Textures are spot on though, I'll give you that.
16:19It's a pity I'm not the one who hands out handshakes.
16:22I'll give you two.
16:29They're very unusual.
16:31Really striking.
16:33Exotic caterpillar colours.
16:34Yes, that's exactly what I was going for.
16:36I hope so.
16:40Quite an unusual texture because the daquoise is really chewy.
16:47Yuzu is such a beautiful flavour but then you're left with the sesame and that gorgeous texture of the creams
16:54and the sponges going through the...
16:56Oh my God.
16:58Well done.
17:01Christelle, that's absolutely deserved because it's very striking.
17:04It's absolutely delicious.
17:06It's a little bit of genius.
17:07I've never had anything like that before.
17:09Well done.
17:09Thank you so much.
17:11Well done.
17:13What's happening to my life?
17:14You haven't woken up yet.
17:16This is a drink.
17:17Oh.
17:21It's really very elegant and looks very stylish.
17:32Because the jacanda is soaked, it's so soft.
17:35It's just delicious.
17:39How annoying is that?
17:42The masala wine in there and the stewed sultanas gives that little bit of body to it.
17:46Sorry, I don't understand anything you're saying, I'm just trying to fight back.
17:50You know, I don't think I've ever had an afternoon in the tent as satisfactory as this one.
17:56Wow.
17:57Three handshakes.
17:58Excellent.
17:59You're going to have to retire.
18:00Well done, mate.
18:02Amazing.
18:03Sorry, Jürgen.
18:06You've got a handshake to me, alright?
18:08I'd have given you one.
18:09Okay.
18:10Going from my slices don't look as polished as I would have liked them to be,
18:14to do a handshake, I was ecstatic.
18:18Well, when he took out his hand, I just thought of, like, my family jumping for joy
18:22because I literally told them yesterday, this isn't going to be my week, you know?
18:26And they were like, just come on, Chriselle, be positive.
18:28So, like, I'm kind of being positive for them, really.
18:30And I'm really happy, as a collective, we've done really well.
18:33Don't mean nothing today.
18:34Your handshake don't mean anything.
18:36Giving them out willy-nilly.
18:37There were three handshakes in the tent.
18:39I didn't get one.
18:40The judges were divided.
18:43Bottom line, I'm in trouble now.
18:50For the bakers, the pressure of patisserie week is about to rise,
18:54as they face their toughest technical yet.
18:58Hello, bakers. Welcome back to the tent.
19:01It's time for your technical challenge,
19:02which today has been set for you by the adorable Prue.
19:06Prue, any words of wisdom?
19:07Yes.
19:08Use your time wisely.
19:10And remember that setting and chilling are really important.
19:14As ever, the technical challenge will be judged blind,
19:17so we're going to have to ask these two to leave the tent.
19:20Bye-bye.
19:22Where do you think they're going?
19:23Prue's taking Paul to a safari park, so he can be released back in with the gorillas.
19:28Oh.
19:29Yes, I heard about the new silverback breeding programme.
19:32It's great.
19:32Now, for your technical challenge,
19:34Prue would love you to make a Sable Breton tart.
19:38Your tart should consist of a Sable Breton pastry
19:41topped with raspberry confiture and piped pistachio creme musseline.
19:46It must be filled with fresh berries
19:48and decorated with gilded meringue kisses and chocolate curls.
19:53You have two hours and 45 minutes.
19:56On your marks.
19:57Get set.
19:57Bike.
20:01Ay caramba.
20:03Look at all this stuff.
20:04I've heard of Sable Breton.
20:06I think, essentially, we know what we're doing.
20:08I ain't got a clue what is going on.
20:11I don't know anything they said besides pistachio and fruit.
20:16Semi-finals then, Prue, and you've chosen a Sable Breton tart.
20:19It's quite complicated, isn't it?
20:21It is.
20:21They have to do quite a lot of things.
20:23They've got to make a Sable Breton bottom,
20:25which is a very thick biscuit.
20:28And then there's a thin layer of raspberry confiture,
20:31French for jam.
20:32And then a mousseline flavoured with pistachio.
20:35Then the raspberries and strawberries.
20:37Moran kisses and curls of tempered chocolate.
20:40So where could they go wrong with this?
20:42They might not understand that this thing doesn't have sides.
20:45They just cut the pastry out,
20:47plonk it in the tin to get that nice edge.
20:49Right. That could catch them out.
20:51And they have to watch that setting and chilling.
20:54That crème mousseline really has to be thick enough not to run down the sides.
20:59It's soft enough to get the perfect shape.
21:02It almost looks like a sponge.
21:04It does.
21:05It's buttery and light like a shortbread.
21:07It's not as sweet as a shortbread.
21:09No.
21:09It's gorgeous.
21:10The French know what they're doing, don't they?
21:11I know.
21:12Aren't they annoying?
21:13I do like the mousseline.
21:15The texture is lovely.
21:16It's nice and light.
21:17I'm not sure how the bakers are going to deal with this.
21:20From the sablé to the mousseline,
21:22are they going to be able to get their timings right?
21:24I don't know.
21:24But it is the semi-final.
21:26We know they're very good.
21:27So, let's go and see.
21:30So, I'm starting with the sablé dough, because that needs to chill.
21:34The first step is whisk the egg yolks and cast to sugar.
21:37Add softened butter and then the dry ingredients.
21:40This is fancy butter as well as Brittany butter.
21:42I suppose that's what makes this Breton Tart a Breton Tart.
21:46I'm just adding the dry ingredients.
21:49I think the key here is just not to overwork the dough,
21:52like any short cross.
21:53I do it by hand, because I can do it gentler than the machine.
21:58I want to keep the dough very short.
22:01That's the dough done, I think.
22:02Now, it says chill.
22:04I don't know if I should freeze or fridge it.
22:06I think I'm going to put it in the fridge.
22:07It says chill and not freeze, so...
22:09OK.
22:10Oh!
22:12Right, let's...
22:13Step one, done.
22:14Hello.
22:14Hi, hi, Noah.
22:15Well, I just thought that was wrong.
22:17Everyone getting a handshake, except for Jurgy Pops.
22:20But I feel like you're strong enough to rise from the ashes.
22:24I should be able to.
22:25I just got to check in, see if you're all right.
22:27You seem fine.
22:28You're not going to get caught up in all the hysteria, are you?
22:31I'm getting caught up in other stuff.
22:32You're the jazz baker.
22:33Yeah.
22:34You should probably go back and play some Miles Davis on your trombone, right?
22:38Something like that.
22:39Sort of you, silhouetted against the moon.
22:41Just to get some...
22:42OK, bye-bye.
22:43Sable done.
22:44For meringue kisses, make meringue.
22:46OK, so one medium egg white.
22:47Probably should have used a smaller bowl.
22:55How is this looking?
22:56It's still really runny.
22:58I don't even know if I'm doing this right.
23:01It looks done.
23:03Maybe I might start again, you know?
23:04I just feel like that's not looking like what a meringue should look like.
23:08I'm going to be making these very small.
23:10Because the smaller they are, the quicker they will be to make.
23:13Is there a piping nozzle here?
23:14Have they given us a nozzle?
23:18Nope.
23:21This looks more like the meringue that we know and love.
23:25Can't fit any more around.
23:26Let's go.
23:27These are going to take about...
23:30I don't know.
23:31I'm going to keep checking them.
23:32OK, meringue kisses are done.
23:34Right, make the raspberry confit shirt.
23:44Raspberry confit shirt.
23:45Am I saying that right?
23:46Confit shirt.
23:47Raspberry is jam sugar.
23:48That's just jam.
23:50Right?
23:51Confit shirt is like a jam, but it's got bits of fruit.
23:54It's a bit more rustic.
23:55Right, OK.
23:55Make pistachio paste.
23:57And use...
23:58What?
23:59Use to make pistachio creme musseline.
24:02Right, creme musseline.
24:03Right.
24:04Right.
24:05It's a creme pad with additional butter.
24:08I've got my egg yolks, flour and sugar here,
24:12and I'm just tempering this with vanilla-infused milk.
24:16This is done.
24:17While it's still warm, I think I put the butter in.
24:21I'm just going to make sure that butter all kind of melts into there.
24:24Hey, Matt, how's it going? Good?
24:25Good, thanks.
24:26How's it going for you?
24:27Yeah, all right.
24:28I'm making some sort of creme musseline.
24:31Named after the Italian dictator Mussolini.
24:33But that's what I thought it was called, the creme musseline.
24:35No.
24:36Yeah.
24:37How do you feel about the handshake?
24:39Yeah, it was good.
24:40I was happy.
24:41And then...
24:42Then everyone else got one.
24:43Got one.
24:44He got one.
24:45He got one.
24:45That's extraordinary.
24:46I don't think that's ever happened in the tent.
24:47Never.
24:48I don't think so.
24:49I don't watch this show.
24:51I watch the other side.
24:54And I'm assuming that that's the right stage to add pistachio paste.
24:57No, it doesn't say how much to put in.
25:00I added my pistachios to the creme musseline.
25:03That is looking good.
25:04We'll whack it all in.
25:05You want pistachio taste?
25:07I'll give them pistachio.
25:07That's good to me.
25:09It's certainly green.
25:10Mmm.
25:11Oh, tastes really pistachio-y.
25:12This needs chill now.
25:14All right, put this in the fridge.
25:18Bakers, you are halfway through.
25:20Approaching one hour that the meringue pieces have been in the oven.
25:24I've got to take them out.
25:25I don't want them to brown.
25:27Oh, there we go.
25:28They're done.
25:29They are perfectly baked.
25:31They don't look good.
25:32It's not very French pistachio, is it?
25:33Look at that colour.
25:34They're not supposed to be brown like that.
25:37Oh, my God, look at Jürgen.
25:38Perfect.
25:39I'm happy with them.
25:40Next step, roll and cut the sablé dough to fit the tin.
25:44I'm assuming this dough is going to have to be really thin.
25:48I'm just trying to gauge if the tart needs sides.
25:51It just says, roll out the sablé dough and fit it in the tin.
25:55I just don't know if it's supposed to be a sideless pastry.
25:57I just don't know.
25:58Do you go up the sides?
26:01Or do you just put it in the bottom?
26:03Sablé Breton.
26:04It's usually baked as a thick layer, as far as I remember.
26:09I'm not going to do the sides.
26:10I'm going to roll it out so it just fits the circle.
26:12Right.
26:14This dough melts literally in your hands.
26:18Right.
26:19We're in.
26:20I expect that to bake for 25 minutes.
26:24I'm going to say this thickness, about 20 minutes.
26:26So I'm going to be keeping this at least 20 minutes.
26:29OK.
26:30I hope that was the right thing to do, but it's in now.
26:32What are we going to do now?
26:34Chocolate.
26:34For chocolate decorations, using the acetate rectangles,
26:38the long edge of the chocolate comb and narrow glass
26:41to make chocolate clothes.
26:43Oh, temperate chocolate.
26:44I can do that.
26:44Right.
26:45That needs to melt.
26:47This is the bit.
26:48This is the magic.
26:49Watch this.
26:51A little prayer to the chocolate god.
26:53Please.
26:54And I'm not going to touch it.
26:55Please make me good.
26:56I don't want the wrath of Paul Hollywood.
27:02Look at that.
27:03Boom.
27:05Well, for now, so good so far.
27:07Give me a shout when you're going to put that in there,
27:09because I want to see that.
27:11Come on.
27:12That looks OK, actually.
27:15What the hell?
27:16Look at that.
27:17You were supposed to call me back.
27:19We had a deal, an agreement.
27:20Sorry.
27:21I'm multitasking already.
27:22You forgot me, didn't you?
27:24What do you think?
27:25Yeah, I liked it, but I liked it more if you'd have called me back
27:28and let me watch.
27:30It's about 20 minutes.
27:32Yeah.
27:32Oh, man.
27:34The sides have collapsed in.
27:36Quite frankly, that is not patisserie standard.
27:39I think it's looking good.
27:41It needs to be golden, like a nice shortbread.
27:43Right, what am I doing?
27:44Do I stick this in the freezer, because it needs to chill?
27:46I want to cool this very quickly,
27:48so that I can put the fillings and the decorations on.
27:54Bakers, you have 15 minutes left.
27:57To assemble, spread remaining confiture over the sablée base.
28:01Leaving a one-centimeter pastry border.
28:03This looks delicious.
28:05This is like a massive, jammy dodger, isn't it?
28:07Pipe the pistachio creme musseline over the confiture and chill.
28:11Right, I'm going to wait for this,
28:13because this is not set yet.
28:15Ooh, it's very thick.
28:18So I'm going to do just big, fat stars.
28:27Oh, careful.
28:29Right, I need to chill this again.
28:31How long do we have?
28:33Bakers, you have five minutes left.
28:36I don't think I have time to chill.
28:37I think I should just start assembling.
28:38Now, the question is, should I go for a pattern?
28:40I think it should be a fairly random arrangement.
28:44I'll go for a pattern.
28:46My creme pack's not set in.
28:48I'll just put it on. There's nothing I can do about it.
28:54I'm losing all the definition.
28:56It's turning into liquid.
29:00There you go.
29:02It's time to glaze this.
29:04Surely that's enough strawberries for that tiny little tart.
29:08It's not set.
29:09Everything's just oozing back out.
29:11It just needs to go in the fridge again.
29:13Meringues.
29:14Let's get gilding.
29:16This is scot leaf.
29:19Look at him shrinking.
29:20Can you see him shrinking?
29:22Oh, this is going from bad to worse now.
29:24Bakers, you have one minute left.
29:27It looks a mess.
29:29I can do this. I can do this.
29:35This doesn't look like French patissiere, does it?
29:37Do I pipe more? Maybe I'll just do a little.
29:43Bakers, your time is up.
29:50That's it.
29:51Oh, my God.
29:52I don't even think my local corner shop would sell this.
29:55Please bring your bakes to the table
29:57and place them behind your photograph.
30:01Prue and Paul are looking for patisserie perfection.
30:04Each Sable Breton should have a thick, crumbly base
30:07topped with raspberry comfiture
30:09and beautifully set pistachio creme mousseline,
30:12elegantly decorated with fruit, gilded meringue kisses
30:15and chocolate curls.
30:19They all look very different.
30:22This one looks pretty, but the base is very, very thin.
30:27It should be much thicker than that.
30:29Yeah.
30:31The baker's trying to make it like a conventional tart,
30:34not flat.
30:35Yeah.
30:36Where's the rest of the strawberries and raspberries?
30:40It's a little bit dense on the biscuit,
30:42but it does taste quite nice.
30:45Moving on.
30:45From the mousseline upwards, that looks good.
30:48Look, that base is very, very thin.
30:50That looks a bit overbaked.
30:51Let's have a look.
30:53I think it is slightly overbaked.
30:57It actually tastes quite good.
30:59Everything up is good.
31:01I'm just not happy with that biscuit.
31:03The mousseline on this is terrible on number three.
31:05And those meringue kisses are not well piped.
31:09I mean, that mousseline's not set at all, has it?
31:14This is not a proper biscuit base.
31:16It's a bit soft.
31:16Mm.
31:18Mm.
31:18It's underbaked.
31:19And not held by a very wet mousseline,
31:22which will make it soggy anyway.
31:24OK.
31:24OK.
31:25This is very pretty.
31:27And it has got small little Italian kisses.
31:29I'd like to see more of a dome of the fruit.
31:32Mm.
31:33And inside, very thin.
31:36I think the baker's trying to make it like a conventional flan.
31:42The flavour's good.
31:43Mm.
31:43OK.
31:45Prue and Paul will now rank the Sable Breton from worst to best.
31:50Right.
31:50In last place is this one.
31:53Jigs, underbaked, mousseline's not set,
31:56but besides that's fine.
31:58Cheers.
31:59In third place, we have this one.
32:02Christelle, the biscuit is a little thin,
32:05but the flavour's nice.
32:06In second, we have this one.
32:08Who's this?
32:10That's me.
32:11Giuseppe, the Sable was far too thin,
32:13but the overall appearance was quite nice.
32:15Which means...
32:17Jürgen, the biscuit base is a fraction overbaked,
32:21but otherwise it's a very good Sable.
32:24Well done.
32:27That went very well.
32:28What a relief.
32:29I certainly will sleep better tonight.
32:32Second last is not great, but you know what?
32:35I just didn't want to come last,
32:36because that would have put me in a really scary position.
32:39The technical was a disaster.
32:42That's probably my worst bake.
32:44Out of the 26 bakes we've done,
32:45that's my worst one.
32:46Very, very happy.
32:47Second position, fantastic.
32:49The first day was very positive,
32:50which is a good position to start the second day.
32:52The showstopper of this city is very difficult.
32:55I expect a very tense day tomorrow.
32:58I do better when I'm back against the wall,
33:00so I'll come out swinging tomorrow.
33:06There's just the showstopper challenge left
33:08before Prue and Paul will decide
33:10who will be crowned Star Baker
33:11and who will miss out on a place in the final.
33:15OK.
33:18Hello, bakers.
33:19Welcome back to the tent.
33:20It's time for your showstopper challenge.
33:22Yes.
33:23The judges would like you to create
33:25a spectacular themed banquet display
33:28comprising of at least 12 individual entremet desserts
33:32arranged around a beautifully crafted edible centrepiece.
33:36You have five hours for your entremet desserts.
33:41Minus the three and a half hours
33:42that me and Matt come round
33:44and witter in your ear about any old nuns.
33:46Yeah, sorry about that.
33:48On your marks.
33:49Get set.
33:50Bake.
33:52Getting into my zone.
33:54Feeling confident to pull this off.
33:56I'm ready to fight and do my best
33:59and enjoy it, most importantly.
34:01It's showstopper time
34:03and we've asked the bakers
34:04to produce a themed entremet display.
34:06Now this is going to be one of the most difficult challenges
34:10they've ever done in the tent.
34:11I don't even know what an entremet was
34:13when they've been talking.
34:13What was an entremet?
34:15This is not normal stuff.
34:16An entremet is a delicate dessert.
34:18It's layer upon layer of beautiful textures and flavours.
34:22What I'm looking for more than anything is finesse.
34:25When you cut into them,
34:26they must look absolutely staggeringly pretty.
34:30We are certainly stepping outside
34:32of the homemaking skills here.
34:33It's very complex.
34:35It's going to be a long day.
34:36The bakers do have five hours,
34:38but this is the semi-final,
34:40so we want to see what they can do.
34:42The more skills they can show us
34:44in this banquet display, the better.
34:46Oh!
34:48I need to stop doing that to myself.
34:49There are a few bakers in there
34:50fighting for their place in the final,
34:51and I can't call who's going to go through.
34:54But it's going to be interesting.
34:58Giuseppe, hello.
35:01Giuseppe, tell us all about your entremet display.
35:04So my display is going to be inspired by a city that I've lived in for about ten years,
35:09in Tuscany, that's Pisa.
35:10So the centrepiece is going to be a representation that requires some imagination of the leaning tower.
35:19Giuseppe will fashion his leaning tower from puffed rice and marshmallow,
35:23while his domed entremet will feature a chocolate custard and cherry insert surrounded by pine nut bavoie.
35:29That always sounds very Tuscan.
35:31Yeah, it does. Sounds delicious.
35:32That was the plan.
35:33And have you practised this?
35:35If I'm only start to finish, no.
35:37So if it comes out wonky, I've got the justification.
35:44Making a raspberry pulp.
35:46This is the basis for my raspberry jelly as well as the raspberry bavarian.
35:51Jürgen, too, has been inspired by his love of architecture.
35:55My bake is the tori gauge in the sea.
35:57It's a Japanese gate.
36:00Typically they are at the entrance to Shinto temples.
36:03And when I was young, I got children's encyclopaedia.
36:08One picture in there that particularly fascinated me was a picture of this Japanese temple gate.
36:14Jürgen will construct his tori gate from gingerbread,
36:17whilst a fleet of Japanese entremet boats will contain layers of Genoese sponge.
36:21Raspberry jelly and no less than three Bavarian creams.
36:24White chocolate, raspberry and matcha.
36:26I occasionally love matcha, but mostly it's too strong for me.
36:31It can be an acquired taste, but I find when you activate the matcha,
36:35you need to heat it to about 80 degrees in some liquid.
36:38Does that make it milder?
36:39It makes it milder. It takes the grassy flavour away.
36:42Your flavour combinations are normally very good.
36:44It's a very original idea. It's lovely.
36:46Thank you very much. It sounds amazing. Good luck.
36:49At five hours, this is the longest challenge the bakers have faced so far.
36:54I've got a lot to do today.
36:56Entremets are about multitasking until you almost faint, really.
36:59I'm building the Bavarian inserts.
37:02The insert is the first thing that I have to start making,
37:04because that needs to freeze before I can start working on everything else around it.
37:08Next.
37:09Pine nut d'abaroire.
37:10Not only must every flavour pack a punch.
37:13Roasting them releases a lot of flavour.
37:15This little bunch of pine nuts here is flavouring twelve antremets.
37:18They must also work together in perfect harmony.
37:21This is matcha powder.
37:22I need to make the matcha Bavarian.
37:24Matcha flavour shouldn't be overly strong,
37:26but it should balance the tartness of the raspberries.
37:29But that's not all.
37:30I've added four sheets of gelatin.
37:32When it comes to textures, patisserie demands perfection.
37:36The ketchup of a Bavaroire is very difficult to get right,
37:39because it needs to be very soft,
37:41but it's very easy to overdo the gelatin element
37:43and get it too thick and rubbery.
37:45Okay.
37:46And with a place in the final at stake.
37:49I am doing vanilla and coconut cremeau centres.
37:52Christelle's taking no chances.
37:54When in practice I did them,
37:56they set, but I was worried that they set a bit too much.
37:58I'm going to do two almost identical batteries,
38:01but one has just got one less sheet of gelatin.
38:04Christelle's vanilla and coconut cremeau centres
38:07will be encased by mango bavoie and a punchy passion fruit jelly.
38:11Her tropical entremet will surround a wedding-themed centrepiece
38:14dedicated to Sister Chantelle,
38:15whose nuptials have been sadly paused by the pandemic.
38:18What are you making?
38:19So this is a Swiss meringue.
38:21I'm doing a little meringue flower arch.
38:23Real arch? Can you get under it?
38:25Uh, yeah.
38:25Limbo. Limbo under it.
38:26If you limbo really far down.
38:27You look like you're dressed to limbo.
38:29Yeah.
38:29I actually once won a limbo competition on holiday.
38:33I've been deadly serious.
38:34Of course you did.
38:35Of course you did.
38:36I feel like I might have limbo'd at a party and was quite good at it as well.
38:39Oh my gosh, we should do a limbo off.
38:41If you get to the final, we'll do a limbo off.
38:45Uh, well, that's not gonna happen.
38:47I mean, yeah.
38:48Deal.
38:49Hi, Chiggs.
38:50Hi, Paul.
38:51Hi.
38:52Christelle's not the only baker putting family at the heart of their Entreme display.
38:56My showstopper is called The Apple Doesn't Fall Far From The Tree.
39:00It's based around an apple tree my grandparents used to have at the bottom of their garden.
39:02Some little kids used to play around it.
39:04So my centrepiece is gonna be the shape of a tree.
39:07Nestled under his cinnamon biscuit apple tree,
39:09Chiggs' Entreme will be filled with a caramelised apple insert,
39:12caramel and white chocolate mousse,
39:14and coated in a dark chocolate shell and shiny red mirror glaze.
39:18This has never worked for me in practice.
39:20Not once.
39:20Say that in front of the judges.
39:22Why would you do it, then?
39:23Um, the reason why it hasn't worked is because when I set the chocolate around it,
39:27I put a stick in it to dip it.
39:28And when I tried taking the stick out, it always cracks.
39:30So today, I've never tried it.
39:32I've got to use toothpicks instead.
39:33All right.
39:34All right.
39:34Well, good luck, Chiggs.
39:34Thank you, guys.
39:36Do some praying.
39:36Do some praying.
39:39I love that you're living on the edge.
39:41You have to.
39:42I have practised it.
39:43It's just something's always gone wrong.
39:45Today's the day I need to put it out the bag.
39:48Bakers, you are halfway through.
39:50I feel like my legs are getting longer, no?
39:53No.
39:54All the elements are done now.
39:56I've got to get the entremets putting the fleas off setting for as long as I possibly can,
40:00so they hold their shape when I take them out of the moulds.
40:02So the jacquant sponge is straight here.
40:06Gee.
40:06That was close.
40:08Mango bavoie is here.
40:10I'm going to fill these, then put my cremo insert in the inside.
40:14And put the apple pie insert in, and then top it up again with some more mousse.
40:18The cherry's a perfect core for this because it gives it a nice burst of flavour just in the centre,
40:23and it's very chewy.
40:24The whole thing is very soft, so you need something with more bite to it.
40:28You seem a little bit wobbly, but...
40:31Oh!
40:33They're set.
40:35This is genuine sponge.
40:36I need to set the jelly on top of the sponge before I can get the entremets built.
40:43Oh!
40:44Freeze, baby, freeze.
40:46Jelly's in.
40:48Right. Done.
40:50Biscuit.
40:51Preparing the door for my centre piece.
40:53It's gingerbread.
40:54This is wonderful door to work with.
40:56This is a simple cinnamon biscuit.
40:58I'm going to bake it for a bit longer so it's a bit more crispier and snappier as well.
41:01I don't want it to be like gingerbread where it's soft.
41:03And while Jürgen's intricate Japanese temple gate requires batch baking nearly 40 individual pieces of biscuit...
41:10Going in for 10.
41:12Ah!
41:14OK, I'll do this thing again.
41:15...Chig's time-saving tree design...
41:18This is a template for the biscuit.
41:19...consists of just two pieces.
41:2120 minutes.
41:23...but Giuseppe and Christelle's centre piece...
41:25I'm making my big edible wreath.
41:28...requires no oven time at all.
41:30This is puff rice.
41:31The bricks and mortar of a minute now.
41:33Puff rice is very light, so it's a good option for constructing things, because it's not heavy, so it shouldn't
41:38collapse.
41:39With his first batch of gingerbread in the oven and jelly layers set...
41:44OK, here we go.
41:46...for Jürgen, entremet assembly can finally begin.
41:50I'm very slightly behind.
41:52I need to get the entremets frozen, otherwise they just stick to the mould and crumble.
42:00Ooh, what are you doing?
42:02Hello, I am smoothing down a candle.
42:05So how's your bake going? Have these been baked yet?
42:07They have been baked, so they're little doves, which are going to go on top of my entremets.
42:13I'm just filling the candle in the hole.
42:21Um...
42:21So it's gone in the hole?
42:23And I'm just going to, um, smooth it down.
42:26Oh, my Lord, I don't think I can take much more of this.
42:30Bakers, you have an hour left.
42:33Ooh, that's a good colour.
42:34That's a great colour.
42:36Possibly a little bit overdone, but a little overdone in this one.
42:39Nice and stable.
42:41That's the last lot.
42:42Now I'm squaring up the two logs.
42:46This will be the main tower, and that smaller one will be the top.
42:50This is Swiss meringue.
42:52So you just put two different colours in one piping bag, and out pops a little swelled beauty.
42:56Hello, Jurgs.
42:57Nice colour.
42:58Wonderful, isn't it?
42:59That is an intense red.
43:01That's like hell.
43:02Well, it's a gateway to something else.
43:04Gateway to the final.
43:08Is that what you're doing?
43:10Clever boy.
43:11It might be.
43:12I don't want to put the letters on the wall.
43:14No, but I mean, I feel like you're building your own metaphor, aren't you?
43:16Indeed.
43:18If I overbake this, this whole thing can crack.
43:20So it's a very tricky thing that I've decided to do for my structure.
43:25I'm going to see how it fits.
43:30Yeah, baby.
43:34Ah!
43:35I hit it!
43:38Don't worry.
43:39It's okay.
43:39I can stick that together with the icing.
43:42Right.
43:42I need to make sure the entremet is set.
43:45I need to take them out of the moulds.
43:46They are completely frozen.
43:48They are very well set, which is good.
43:50They feel really soft, and I don't know why.
43:52But I'm just going to have to go with it.
43:54Oh, God.
43:55Just stay calm, Christelle.
43:57Stay calm.
43:58Okay.
43:59Houston, we've got seals.
44:01Assembly time, definitely.
44:03This is isomalt.
44:05I'm using it to stick my torii gate together.
44:08Just doing a very abstract swell.
44:11Okay.
44:11I'm going to have to bathe my entremets.
44:13Breathe, woman.
44:14Okay.
44:15Noel told me he thinks you look like Robert De Niro.
44:18Can you do the impression?
44:19Which one?
44:20You talking to me?
44:22Are you talking to me?
44:24Are you talking to me?
44:24Is that from Taxi Driver, right?
44:25Yeah, that's Taxi Driver.
44:26Can you do that?
44:27I can't do the face.
44:28No.
44:28I can see where you're talking to me.
44:29Oh, I can.
44:30Yeah.
44:31Is it stuck?
44:32Oh.
44:34Yeah, I think it is.
44:35I'll go and get it.
44:36Get it sorted out.
44:37All right.
44:37Cheers, mate.
44:38Good luck with your bike.
44:39Yeah.
44:41The thickness of the glaze is just right.
44:43Took over everything.
44:45So now I'm going to dunk.
44:48This still ain't perfect, but it's the best I've ever had it.
44:51Engineering begins.
44:53I'm going over it more than once.
44:57Oh, I'm ruining this.
44:58Jeez.
44:59This is not going well.
45:02You again?
45:04You're good.
45:05One piece is missing.
45:08I'm sure I cut it out.
45:10Without this piece, it won't go up.
45:16How much time?
45:18Bakers, you have half of an entire hour left.
45:22Oh, this is going to be super tight.
45:25This is just madness.
45:28I just suddenly realise I have a lot to do and really not a lot of time.
45:35Yes, I'm happy with those.
45:37I'm just going to quickly make some apple stems.
45:39So I'm doing pine cones, roses, leaves made out of buttercream.
45:47Coming hot.
45:51That is the missing bit slotting right in now, yeah?
45:54Yeah.
45:55Yes, yeah.
45:56It's not red enough.
45:57It's going to be a pink later.
45:59Breathe, breathe, breathe.
46:03Oh, for God's sake, no.
46:11This is going to be so tight.
46:19Never underestimate an Italian engineer.
46:21When it comes to make wonky buildings,
46:23we are always first in the game.
46:31Going in for the glees.
46:36Cracking, please don't crack.
46:42Come on.
46:46I don't think that's going to stay.
46:48It's going to have to stay.
46:49Oh, God, please don't fall.
46:51Please don't fall.
46:52Bakers, you have one minute left.
46:55This is getting right.
46:59Come on.
47:04Ah, it's breaking.
47:05Weddings are goddamn stressful.
47:07Maybe it's a sign that I shouldn't get married.
47:09Oh, God, I'm shaking.
47:15Bakers, your time is up.
47:19Please step away from your bakes.
47:27Well done.
47:28Well done, kids.
47:30That was a monster challenge.
47:32That was epic.
47:33Look at the egg.
47:34It's unbelievable.
47:36Does it surprise you?
47:38That was the most intense thing.
47:41I just want to say well done to you all.
47:43Well done.
47:43Yeah, guys, well done.
47:44Do you know what?
47:45I'm proud of us.
47:48Yeah.
47:52It's judgment time for the Bakers show-stopping
47:55on Treme displays.
47:57Jürgen, would you like to bring up your show-stopper, please?
48:08I love the gate.
48:10It's very authentic.
48:11The colour of the entremets don't really draw you in.
48:15It's a bit bland.
48:16This shape is perfect for those little Japanese boats.
48:20But if you'd had time,
48:21you could have perhaps piped some detail on them
48:23or something that would have made them stand out a little bit more.
48:30That's very interesting.
48:32Different layers of taste, one out to another.
48:35Your raspberry jelly's got a nice kick to it.
48:37And that matcha is hidden by the raspberry.
48:39There's still a hint, but the raspberry comes through,
48:42which is what you wanted.
48:43You didn't want it the other way around
48:44because it would have been dry on the palate.
48:47Well done.
48:48Well done, Jürgen.
48:51Well done, Jürgen.
49:03You said you hadn't even practised this.
49:06It's just amazing.
49:07It's leaning more than the leaning tower.
49:09I think I've managed to make the leaning tower wonkier than it is.
49:12These look fairly straightforward on the outside.
49:15All the work, of course, with an entremet is on the inside.
49:19Yeah.
49:19Oh, lovely.
49:21Beautiful.
49:21Great.
49:22Mmm.
49:28The bavoie's very delicious,
49:30but the pine nut's not coming through very well.
49:32Oh, OK.
49:33Take that cherry away,
49:34you really would be hunting for flavours.
49:36Mmm.
49:37But having said that,
49:38all your textures are spot on.
49:42Well done.
49:43Well done, Giuseppe.
49:53It's very impressive.
49:55I'm a bit knocked back by the purple colour.
49:57They look more like plum.
49:59Yeah, I should have put some more red colouring in the blaze.
50:01Pink ladies, that's what they are.
50:03Yeah.
50:04Right.
50:04I love the fact that it's sitting on a biscuit,
50:07and the biscuit looks well-baked as well.
50:16Mmm.
50:17It's exceptional.
50:20Your apple has got a little bit of tartness to it.
50:22You can taste the caramel in the bavoie as well.
50:25Yeah.
50:25And then you have that slight bitterness,
50:26which comes from the chocolate.
50:27So you've got all the flavours correctly balanced,
50:30and to create an apple scene with a tray.
50:33I mean, you've really been on a journey, haven't you, Jigs?
50:36You started baking last year.
50:39Look what you've done.
50:41That is very, very, very good.
50:43Thank you, Paul.
50:44Thanks, Jigs.
50:45Well done, Jigs.
50:46Thank you very much, Jigs.
50:52Come on, you smashed it.
51:05That's stunning.
51:07Love the colours.
51:08And if it was in the middle of a wedding table,
51:10all eyes would be upon it.
51:11What I'm interested in is those entremets.
51:14They look like little works of art.
51:20Mmm.
51:27That, Christelle, is flawless.
51:32I don't know what I can say.
51:33It's just beautiful.
51:35The passion fruit is really strong.
51:37The mango much silkier.
51:38It is lovely.
51:40Absolutely lovely.
51:42Sorry.
51:45Thank you, Christelle.
51:46Thank you, Christelle.
51:47Thank you so much.
51:48Well done.
51:50Thank you so much.
51:59It's really emotional because it always means more, um, to get good comments on a bit that means a lot
52:06to you and that's dedicated to someone.
52:09Um, so, I'm just really proud of myself.
52:14I'm speechless at the moment and a bit taken back by the comments they've given me, so.
52:18And if I was to go out now, I could walk out smiling.
52:21I don't know how they're going to call it.
52:23Yesterday, there were three handshakes and I won the technical.
52:27And today, all these very positive comments.
52:29There were four star bakers in there.
52:32Simple as that.
52:34We've become friends over almost two months and we are very proud of each other.
52:38I mean, as a, as a, as a collective, we've done very, very well.
52:41I don't know what's going to happen.
52:43It's a very, very close call.
52:51Wow, there are four really impressive bakers in this tent.
52:54I do not envy you the task of having to separate them.
52:58What's almost unique?
52:59We're picking the worst of the best.
53:01It really is difficult because all of them tasted fantastic.
53:05Cristel.
53:06I mean, look at the layers in that.
53:08Mmm.
53:08The coconut biscuit.
53:09The glaze is stunning.
53:11And chigs.
53:12Look at the amount of skill in that.
53:14I mean, there's a biscuit.
53:15There's a crumble.
53:16There's a wonderful chocolate case, which is not easy to do.
53:20Jürgen was clever with the matcha and the raspberry.
53:22A bit boring to look at.
53:24And then you come down to Giuseppe.
53:26My only complaint with this, I love the beautiful glaze and the colour.
53:30And the cherry is fantastic.
53:31My only complaint, I couldn't taste the pineapp.
53:34So we're in a very unusual position where...
53:38You could argue for any one of these.
53:40This is the worst time to go home as well, so it's horrible.
53:42Yes, it is.
53:43It's really hard.
53:44I don't know how you're going to make this decision.
53:58Ah, bakers.
54:00This is such a precarious point in the competition.
54:03And obviously everyone wants to get to the final.
54:05And it's so close at this point.
54:08It's just crazy.
54:09I've got the amazing job of announcing Starbaker.
54:13The person who's Starbaker is...
54:20Christelle.
54:24Oh, my God.
54:25What are you surprised for?
54:27Why is he surprised?
54:30Did he smash it?
54:30Oh, my God.
54:31OK.
54:32I'm afraid to say that the person who will not be making it into the final and who will be
54:38going home is...
54:55Jürgen.
54:57No.
55:00Oh, my God.
55:01What?
55:03Silence.
55:05I feel kind of OK.
55:08I...
55:09I kind of saw it coming.
55:12I think the others are more shocked than I am.
55:15Oh, my gosh.
55:17Yeah, you've been an inspiration, really.
55:19Like, one of the most incredible bakers ever.
55:23You've been amazing.
55:25It's been incredible.
55:27It's been an absolute pleasure to have you with us here.
55:30I really enjoyed being here.
55:31Yes, I made friends for life.
55:34And I will be with them in spirit.
55:39See you in the final.
55:40Thank you so much.
55:42Um, shell-shocked is an understatement.
55:47High Starbaker.
55:48It's just...
55:49I don't think it's really hit me, really.
55:51It's mad.
55:53Starbaker and patisserie week.
55:54I'm in the final.
55:56There is just a lot of things that don't make sense.
55:58You're in the final.
56:00I ain't got a clue what I'm doing here.
56:02How has that happened?
56:05So shocked.
56:06I don't know what to say.
56:07I am now cacking it.
56:10I am scared sockless, but I'm really, really...
56:14Happy is not the right word.
56:15I'm over the moon.
56:16I just want to make the best out of it and have a jolly good time next week.
56:22Hi.
56:22Is everyone there?
56:24Yeah.
56:25Um, not good news.
56:26You're not going to see me for another week because I got Starbaker!
56:36I know, guys.
56:37I'm in the final.
56:41Next time...
56:42I would like to invite our three finalists to come and join us.
56:47Stay calm.
56:48Stay calm.
56:49There's so much to do.
56:50The winner...
56:53And the oven is...
56:55Off.
56:56Are you taking the mick?
56:58Of the great British Bake Off.
57:00How long do we have?
57:01A little minutes.
57:03I can't do anything now, can I?
57:07Is...
57:10Are you a star baker in the making?
57:12If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash
57:17take part.
57:47Click on the next series of Bake Off.
57:48I'll see you soon.
57:48The New Year of the Day.
57:48It's a real item.
57:48I'll be your star baker.
57:49If you have something that I want to disable you.
57:49Unless you're looking behind me.
57:49I'll be your star baker.
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