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00:00I can't get my head round this week. Explain it to me again.
00:03It's free from week.
00:04What does that mean?
00:05Well, it means this week we've got a vegan bake,
00:08we've got a dairy-free bake, we've got a gluten-free bake.
00:10I like this stuff here.
00:12Right, has anyone told Paul yet?
00:13Yeah, I just told him a couple of minutes ago.
00:15And he was fine with that?
00:16Yeah, absolutely fine.
00:19The scarper.
00:34Actually, that's really nice.
00:37Welcome to the Great British Bake Off.
00:44Last time, the bakers were in a sticky situation.
00:48Flippin' eight caramel.
00:49But Jürgen conquered his caramel.
00:52The whole thing's beautiful.
00:53It's nice to have you back in the tent, Jürgen.
00:54And claimed his third Starbaker crown.
00:57Jürgen pops you back.
01:00Lizzie nearly came unstuck.
01:02Oh, these are going to be the worst.
01:03One big biscuit.
01:05Why does this happen to me?
01:06But it was George.
01:07Packed my bags last night.
01:09Who went home sweet home.
01:11So proud that I've managed to even get in the tent.
01:14Now, it's the quarter-final.
01:16Oh, bloody hell.
01:18And free-from week.
01:20Nightmare.
01:21With a series of challenges free from dairy.
01:23This one's going to be tough,
01:24because Paul's a proper pudding lad, isn't it?
01:26Meat.
01:27Why is mine disgusting?
01:29And gluten.
01:30Organized chaos.
01:32But in order to reach the semi-final.
01:34How long have you got left?
01:36I'm just breaking my freezer.
01:38The bakers will need to be free from disaster.
01:45I expected better from you.
02:11Week 8 quarter-final.
02:13Why am I still here?
02:16This free from week, I'm actually quite excited about it.
02:21I've never made anything dairy-free or gluten-free or anything like that,
02:24so I don't really know how it all tastes.
02:27My objective for this week is to survive.
02:30I'm just going to keep everything as lizzie as possible.
02:33I'm going to prove a point that free from has as little finesse as all me other foods.
02:41Good morning, bakers.
02:43Welcome back to the tent for the quarter-final.
02:45Woo!
02:46And a celebration of free from baking.
02:50Free from baking.
02:51No baking.
02:52We can just go and lie down in hammocks and eat some Loganberry jam.
02:55Let's go.
02:56No, I think you've misunderstood.
02:57Oh, you mean they're still baking?
02:59Yeah.
02:59That's a shame.
03:00For your signature challenge, the judges would like you each to make a batch of eight
03:05identical dairy-free ice cream sandwiches.
03:09The ice cream must be beautifully made and sandwiched between two perfectly baked biscuits.
03:15Any flavour you like.
03:16And remember kids, it must be dairy-free.
03:20You have three hours.
03:21On your marks.
03:22Get set.
03:23Bake.
03:27I've had ice cream sandwiches.
03:28I've never made them at home before.
03:31I don't think anyone is doing a dairy-free ice cream on a regular basis.
03:35The aim is to kind of get an ice cream that sets but still creamy, so it's quite tricky.
03:39Now in this challenge, we've asked them to be dairy-free.
03:42They can use eggs, but obviously the use of cream and butter is out.
03:47I imagine we'll see a lot of coconut milk and oat milk.
03:50This is coconut cream.
03:51It's a bit thicker.
03:52It has more fat than coconut milk.
03:54We've asked for an ice cream sandwich because we want a baked element.
03:58It is, after all, the Great British Bake Off.
04:01It's all about textures.
04:02The silky smooth of the ice cream and the crispy biscuit.
04:05How are they going to do it?
04:06We want to see their characters coming out, but above all, it must taste amazing.
04:10It's the Great British Freeze Off today.
04:14Hiya, Lizzie.
04:15Hello!
04:16Hello, Lizzie.
04:17Right, Lizzie, tell us all about your sandwich ice creams.
04:19My dairy replacement is oat milk and, like, fake cream.
04:22And my sandwich ice creams are just vanilla with some almond brittle in,
04:27because it's all about, like, when I take my dog on a walk,
04:30I see the Mr Wolfie van after, so she's allowed vanilla ice cream.
04:35Lizzie's almond praline and vanilla ice cream will be sandwiched between dark chocolate biscuits
04:40embossed of a pattern in honour of her dog, Prue.
04:43Can you explain the meaning of this?
04:46Well, it's all dogs, because it's about walking my dog.
04:48Are you going to get a little bit of finesse with the pattern?
04:51Yeah.
04:52How big are these going to be, the biscuits?
04:54Oh, this is my issue, isn't it?
04:56Like, so...
04:57I'd say that lid size.
05:01I think...
05:02That's OK.
05:02Yeah, I think that's good.
05:04Lizzie, don't you be put off by him?
05:06I never am, Prue, I just don't listen to him.
05:10When I did my research, dairy-free ice cream sets slightly harder than normal ice cream,
05:14so it's trying to make it as close to normal ice cream as possible.
05:17The fat, sugar, protein and water content of the baker's chosen dairy substitutes
05:22will all affect the crystal formation of their ice creams.
05:25Rather than using whole milk, I've got, like, a plant-based kind of cream and a cashew nut milk.
05:32So it's crucial they've researched how their alternatives will impact the taste and texture.
05:37The hope is that the tofu will give the creaminess.
05:40And Giuseppe is taking his dairy-free ice cream one step further.
05:44The dairy alternative will be tofu and soy milk.
05:48So the ice cream itself is vegan and virtually fat-free.
05:52Wow. Delicious.
05:57Actually, it does sound good.
05:59Rustic ginger and maple syrup cookies will contain Giuseppe's orange ice cream
06:03made with silken tofu and soy milk.
06:06One of the biggest challenges has been to get the ice cream to taste of orange enough.
06:11So I'm using orange juice, orange zest and the candied orange peel to go into it.
06:16I'm also adding a drop of orange essence and that should be enough.
06:22Also hoping to pack a punch with his flavours...
06:25In there is the coconut milk.
06:26...is Chiggs.
06:27I've got to chop up nearly 600 grams worth of mangoes.
06:30And I know my mum's probably watching me.
06:32Why are you wasting all that mango in there?
06:34Not getting the best yield out of the mango, but I ain't got time, soz.
06:37Sat between two pistachio and cardamom biscuits, Chiggs is hoping his mum's favourite tropical flavours of mango, lime and coconut
06:46shine through.
06:47But taste isn't Chiggs' only concern.
06:49You need to make sure it's creamy enough, because in the practice tent mine turned into a bit of a
06:54sorbet,
06:54because of the water content, because I use different mangoes, so there's a lot of things that will impact this.
07:00So how's the practice gone for this?
07:02Erm, well I left the freezer door open.
07:04Good.
07:04So they all melted in the freezer door.
07:06Great.
07:07So that's how practice went.
07:10I've added all the flavours to the ice cream mix, but I think I'm ready to go in there.
07:15With the ice cream elements in place, it's time to get churning.
07:21All right, in she goes.
07:23What this will do is just keep churning it and churning it and churning it and bring down the temperature
07:27even further.
07:28Because it's dairy free, you ain't going to get that proper, proper silky stuff.
07:31You will get slightly firmer ice cream, so it's getting that balance right, it's going to overcome that.
07:36And now we wait.
07:38Painful wait.
07:39And hopefully that will turn into ice cream.
07:41As their ice cream churns, the bakers can turn their attentions to the outer layer of their sandwiches.
07:46I've got dairy free butter in here.
07:49And Jürgen has opted for a simple way to ensure his biscuits are dairy free.
07:54Macaroons are by definition dairy free, but it feels quite counterintuitive to pour 120 degree hot liquid into egg whites.
08:03And then I need to whisk it until it's cold.
08:07Jürgen's macaroons of egg whites with ground pistachio and almond will sandwich his banana and coconut ice cream, combining two
08:15of his favourite childhood flavours.
08:17Over the years when I was testing ice cream parlours in Germany, I developed kind of my test case for
08:23the parlours and that was a mix of pistachio and banana ice cream.
08:26Do you use the test at the ice cream parlours?
08:29I mean, is this an official job or...?
08:32Just my internal one.
08:34Right.
08:37You can't have it too big because obviously the roll pin's not massive, so you've got to kind of do
08:41two at a time.
08:43This dough is so wet and sticky, I'm actually just going to basically bake them like this and then I
08:48will re-cut them out.
08:49It's like a safety net.
08:50And Christelle has good reason to be cautious about her biscuits.
08:54I've only done these biscuits once because I just changed my recipe last minute, so I am quite panicky about
08:59them.
09:00Christelle is hoping the earthiness of her cashew milk and coffee ice cream will complement the nutty flavours of her
09:06tahini and miso replacement biscuits.
09:08I had a really nice cookie recipe that was a chewy cookie, but I just didn't think it froze well,
09:12so I've gone for something that hopefully you can kind of take a bite.
09:14The ice cream doesn't ooze out, hopefully.
09:16Yeah, sounds good.
09:17Can you say it again? What are you doing?
09:18Miso and tahini frappuccino ice cream sandwich.
09:21Yeah.
09:22You know, very simple.
09:25Bakers, you have an amount of time remaining.
09:28That wasn't very helpful, was it?
09:30Well, it's free from week, so I thought I would do a time call that was free from the relevant
09:34information.
09:36Bakers, you're halfway through.
09:39Right, so these are going to go in the oven now.
09:42So, 12 minutes, I'm going to do six minutes on each side.
09:4615 minutes.
09:48I'll swap them round seven minutes in.
09:50There we go.
09:52But while the other bakers' biscuits begin to increase in temperature...
09:56It's still warm.
09:58...Juergen's meringue mix has the opposite problem.
10:02Hello, Juergen.
10:03I know.
10:03I've been there about half an hour, that's fine.
10:06Oh, yes, yes.
10:06You're very interested in what's going on in there.
10:08Yes, I'm trying to cool this down.
10:10I had some issues with that in the practice tent.
10:13Oh, no.
10:13And I don't want to repeat that here.
10:15You don't seem to be under pressure, though.
10:18How many star bakers have you won now?
10:20Three.
10:21Three?
10:22Yes.
10:22Imagine if Christelle won three star bakers.
10:24Yeah, we would be deaf by now.
10:29They look okay.
10:30The biscuits are looking good.
10:32Yep.
10:33There we go.
10:34Got a bit of colour around the edge, which I'm happy with.
10:38Oh, do you know what?
10:39I forgot to sprinkle sesame seeds on the top of these.
10:41But it's fine, because these can go on the bottom.
10:45There's some funky smells coming from over here.
10:47It's the dark cocoa.
10:49What percentage is that?
10:50It's black.
10:51100%.
10:51100% cocoa?
10:53Yeah.
10:53Oh, my God.
10:55It's giving me a stitch.
10:57Do you know what it reminds me of?
10:58You know, when you...
10:59Inside of a coffin?
11:01No, I was going to say Jaguar way.
11:04Jaguar way.
11:04Yeah.
11:05Wow, you're weirder than me.
11:06It's official.
11:07It's official.
11:08Jaguar way.
11:11Still doesn't look like a meringue.
11:13I'll give it a bit more.
11:16But now the machine's blinking, so the ice cream is essentially done.
11:21At least I can start shaping my sandwiches.
11:23The ice cream needs to be set for sandwiching in the uniform shapes Paul and Prue will be expecting.
11:29Oh, oh, my God, this is so cold.
11:31I used silicon moulds, but the silicon moulds are a bit small, so this is going to be slightly interesting.
11:38So I realise in practice that my moulds are very thick, so I'm only going to fill them halfway,
11:45and I think the best way to do that is to use a piping bag.
11:47But while Christelle and Jurgen have changed their moulding methods...
11:50I was going to go for a rustic look.
11:52Giuseppe has decided to break the mould completely.
11:55The ice cream is starting to lose consistency, so I'm going to have to be very quick, otherwise I will
12:00lose this.
12:02All right, so these are going to go in the freezer.
12:04With the sandwich centres freezing, it's time for top-deck decoration.
12:12I'll go for it now, I think.
12:14But without anything baked yet, there's no time for Jurgen or his meringue to rest.
12:18In the practice, I didn't whisk the Italian meringue long enough. I was too impatient.
12:24This has this nice, rough structure that this mix should have.
12:29I'm drizzling my top biscuits with tempered dairy-free white chocolate, and then I'm going to be adding the candied
12:36orange peel and the crystallised ginger.
12:38I'm on the wrong Channel 4 programme here.
12:41Should be on Grayson Perry's art show.
12:43I'm going in. I didn't drive them out in the practice, and they actually came out nice.
12:47How much time do we have left?
12:49Bakers, you have 8,000 wobble mittens in your tiger chop suey!
12:54What was that?
12:56That was free from logic.
12:59You have 15 minutes left!
13:01Well, that just gives them time to cool down, doesn't it?
13:05Paul doesn't like glitter.
13:07He cares what Paul thinks.
13:08I think this one's going to be tough, because Paul's not the biggest fan of free-from stuff, is he?
13:12And he's a proper pudding lad, isn't he?
13:14Sesame seeds for sprinkling, because I forgot to sprinkle enough on them.
13:18How's it going?
13:19Oh, I don't know.
13:21Yeah, whatever.
13:22I knew you didn't care.
13:24No, go on, tell me seriously, is it going all right?
13:26Oh, I don't know.
13:28See you later.
13:30I fall for this every single time.
13:32They're spreading underneath and goofing up.
13:35Let's go for it.
13:37Interesting shape, isn't it?
13:39They shouldn't have this little fringe.
13:41They will have enough time to cool. They cool very quickly.
13:44Are you anxious? I can see you shaking your legs.
13:47I've got the weird feeling that I've missed something.
13:51Well, the dairy.
13:53Well, if that's the only thing I've missed, I'm...
13:55Yeah, you're all right.
13:56How long do we have?
13:57Bakers, you have five minutes left.
14:00Now is the time to add some dairy, I would say.
14:07I'm just breaking my freezer.
14:11I've got a few air pockets, but what do I have to do?
14:15Press it down, because why not? I've touched it enough.
14:17What I'm actually going to do, just for ease of assembly, is base in...
14:23Oh!
14:24Oh, that's so cute!
14:27That's pretty awful.
14:31Oh!
14:32And they don't hold together.
14:35Oh, bloody hell.
14:36And macaroons are not right.
14:40Bakers, you have one minute left.
14:44Oh, bugger.
14:45Am I breaking this biscuit?
14:46Didn't think this through, did I?
14:48I haven't moulded the ice cream in hindsight I could have,
14:50but then I think that this suits the whole shape better.
14:54It just looks like I've been playing in the mud, doesn't it?
14:57I have washed my nails, people of Britain.
14:59I'm a bit annoyed about the air pockets, but otherwise, yeah.
15:02Happy.
15:03Happy, happy, happy.
15:04Last bugger.
15:06Bakers, your time is up.
15:09Done.
15:09Done, done, done.
15:11Please place your ice cream sandwiches at the end of your workstations.
15:15There is an element of church decor in there.
15:20Well, there's always another technical to redeem myself.
15:33It's judgement time for the bakers' dairy-free ice cream sandwiches.
15:44They're a little uneven, rather huge.
15:47You've lost a bit of the definition of manure in the cut.
15:49I think you could have forgotten about telling us about the dogs
15:52because they've disappeared.
15:55I'll tell you, I love the texture.
15:58It's very dry and very crumbly.
16:01I didn't think I was going to like it. I do.
16:04There is a sort of chocolatey hint to it, which is slightly bitter,
16:07which marries up beautifully with the ice cream,
16:08which has got a nice vanilla kick in it, but you've got that praline in there as well.
16:13Yeah, I would have blitzed that really small and folded that through,
16:15so you would have ended up with a bit more praline in your mouth,
16:17but what you do get is very good.
16:19It's just messy, which is normal for you, isn't it?
16:22Yeah.
16:24But I think your flavours and consistency are good.
16:27That's all.
16:28Thanks, Lizzie.
16:29Thanks, guys.
16:36They are beautiful, James.
16:38Really beautiful.
16:39Very professional-looking.
16:42Look at that.
16:42Meat is a pin.
16:45But mango needs lots more.
16:47I think canned mango pulp would have been better.
16:51Not a massive amount of flavour coming from the biscuit.
16:53OK.
16:55Great texture, though.
16:56The ice cream, you do get the mango very subtly.
16:58You do get that coconut as well.
17:01But it's not going to last long.
17:02It is very sorbet-like.
17:04But overall, it is nice.
17:05The ice cream just needs more of a punch.
17:07OK.
17:08Thank you, guys.
17:15Did you rest them before you baked them?
17:17I didn't because the Italian meringue took so long to cool down.
17:21The whole thing about a macaron is the resting that creates the skin,
17:24which creates the down, which you haven't been able to do.
17:26So, therefore, you end up with that.
17:27Yes.
17:28But you might have invented something which is very suitable.
17:32This is very chewy.
17:34I like it.
17:35Chewy and it's almond-y.
17:37Mm-hm.
17:37The nuts you do get beautifully in it.
17:39Mm-hm.
17:39But the ice cream's the star here.
17:41It's fantastic.
17:42Such an intense flavour of bananas.
17:44Mm-hm.
17:45I think that's lovely.
17:46Yeah.
17:46Really good, Jürgen.
17:48Thank you very much.
17:51Delicious.
17:59It's a nice-looking, very uniform set.
18:03Yeah, I absolutely agree.
18:04I think it looks tempting.
18:05And we want one.
18:07Good.
18:09I think the flavour is absolutely lovely.
18:11The texture of the ice cream is a bit light and wet.
18:14I actually really like it, yeah.
18:16And I've never had anything like that before.
18:18No, the tahini in the biscuit is akin to a sort of shortbread,
18:21and the sesame comes through quite nicely.
18:23I think the coffee levels are perfect in the ice cream.
18:25It is very flavoursome, and it holds on the tongue as well,
18:28which blends quite well.
18:28I think you've done a good job, actually.
18:31I think you've done a really nice job.
18:32Well done, Christelle.
18:35What?
18:43I think they look lovely.
18:44Very interesting.
18:45It's almost got a sort of...
18:46Like a crackler.
18:47Crackler.
18:47Yeah.
18:48I think we've managed pretty consistent shapes.
18:51Let's have a look.
18:52You said this one's made with tofu.
18:53Yes, this is made with tofu and soy milk.
18:58It's definitely not as creamy as I thought it would be,
19:01but the flavour is lovely.
19:04The texture is fantastic.
19:06It's a very short, crispy biscuit,
19:09which just on its own would be delicious.
19:10But the ice cream's great.
19:12The orange comes through beautifully, cuts through.
19:14You do get a hint of the ginger as well.
19:16Ah.
19:16The whole thing is just delicious.
19:18I think you've done a great job with that.
19:20I mean, I would love that,
19:21just bashed up in a bowl with a spoon and eat the lot.
19:24It's lovely.
19:25Very clever.
19:27I don't have any past experience in Free From,
19:30so this is probably the most pleased I've ever been.
19:33What's new?
19:34It's too big.
19:35Don't look neat, but they like the flavours.
19:38I was very nervous about my macaroons,
19:40but Prue liked my invention.
19:44I think all of us got amazing feedback on their flavours
19:47and I didn't, so I need to come out swinging in the technical.
19:54The bakers were able to practise their dairy-free signature,
19:57but they have no idea what the technical will be free from.
20:02You lucky things, it's time for your technical,
20:06which today has been set by The Prue.
20:09The Prue, any words of advice?
20:11Yes.
20:12Flavour always matters.
20:14But in this recipe, it's absolutely key.
20:18Thank you very much.
20:19Well, as ever, this task is judge-blind,
20:22so we ask the judges to leave the tent.
20:26Where do you think they've gone?
20:27To the dogs, mate, like the rest of this country.
20:29It's getting to the point you can't even put meat in a vegan recipe.
20:32Honestly, you couldn't make it up.
20:33For your technical challenge,
20:35Prue would love you to make eight identical vegan sausage rolls.
20:39Your sausage rolls should comprise
20:42of crisp, golden, vegan, rough-puff pastry
20:45surrounding a mushroom and walnut filling.
20:48They should be accompanied by a sticky, caramelised red onion chutney.
20:53You have two hours...
20:55On your marks...
20:56Get set...
20:56Bait!
20:57Oh, God's sake.
21:01I've made vegan sausage rolls, but not with mushrooms and walnuts.
21:05Who doesn't like a sausage roll?
21:06I haven't made sausage rolls before.
21:08I haven't made vegan rough-puff pastry.
21:11This is going to be really interesting.
21:13And interesting in every bad sense of the word.
21:18So, Prue, tell us all about your vegan sausage rolls.
21:22What we're looking for is eight perfectly identical vegan sausage rolls
21:26with really well-laminated, crisp rough-puff pastry.
21:30So, what fat do you put in the pastry?
21:32Because obviously you can't use butter.
21:34No, it's a vegan block.
21:36It's got almond, coconut and rapeseed oil,
21:39and then you treat it just like butter when you're making rough-puff.
21:42I mean, I'm really quite impressed
21:43because it has made really nice little laminations.
21:47I think they're going to struggle with this, aren't they?
21:48With the vegan block, which tends to melt very quickly.
21:51If they chill it enough, they'll be all right.
21:53We just have to keep chilling it.
21:58Mmm, together with the chutney, it's delicious.
22:01The pastry's beautifully light, and it's really flaky.
22:05You wouldn't know that was a vegan pastry at all.
22:07Well, it is the quarter-finals,
22:09and I think this is a very challenging challenge.
22:12It's certainly more difficult than a straightforward sausage roll.
22:18So, number one is make the dough for the rough-puff.
22:21We've got flour, vegan block, salt and water.
22:25I've never used vegan block before.
22:27It's got a very odd appearance.
22:30Yeah, it's going to be interesting to see what it looks like.
22:34I am most worried about the puff pastry
22:35because I can't remember the last time I made the puff pastry.
22:38I'm looking for the whole thing to bind together.
22:41There you go.
22:42Can you see now it's all clumping up?
22:43I don't want to over-hydrate the flour.
22:46It's only become too sticky to work with.
22:48The dough needs to be firm, but a little bit pliable.
22:51I feel like maybe I didn't put enough water in my pastry.
22:54I'm just going to go with it and hope that it works.
22:59Number two, laminate the dough using the frozen vegan block.
23:04Well, it's like a tofu-y thing. I don't know. It's weird.
23:07It laminates, so once you roll it out, it creates layers.
23:11And then in the oven, the butter melts and creates steam,
23:14which puffs the pastry up.
23:16Do you like laminating?
23:18I like making a puff pastry.
23:19Do you?
23:20Yeah.
23:21This is actually rough.
23:22That's why you're making me one.
23:24Yeah.
23:26Complete four single turns.
23:28I have no idea what that means.
23:30I'm going to go for a normal book fold.
23:32So just a third of it over, the other third over, and turn it.
23:35I've got to do that four times.
23:36I don't know if it'll be the way they want it to be,
23:38but it'll be laminating at the end of the day.
23:40So that's fold number two.
23:42Why is mine disgusting?
23:44Clothes aside and nothing comes out.
23:48This is for the puff business.
23:50This is for the puff business, and this is a bad thing here.
23:54Butter come through?
23:55Butter leak dodges.
23:56Oh, no.
23:57And what could that mean?
23:59Bad lamination.
24:00Bad lamination.
24:01Bad lamination.
24:02And what could that mean?
24:03We want loose lamination.
24:04No star baker.
24:04What could that mean?
24:05Cross Paul.
24:07Paul B. Cross.
24:08And now I'm going to wrap this and chit it.
24:10Needs to be resting in between folding,
24:13so I'm going to be putting this again in the fridge
24:14for another ten minutes.
24:15And let the butter solidify again,
24:17because if the butter starts melting,
24:18what will happen is if I put that in the oven,
24:19all the butter will just ooze out.
24:20So I want to keep it chilled so it stays within the pastry.
24:24So now what am I doing?
24:26Kindly chop the mushrooms and walnuts, fry the onions.
24:32I like a veggie sausage roll.
24:33I don't normally make a middle bit.
24:35I just get the veggie sausages and smush them up with a fork
24:38and throw them in some butter pastry.
24:40Easier, isn't it, than all this faffing?
24:42Something savoury for a change.
24:43Yeah, exactly.
24:44Paul loves something savoury.
24:46He won't be able to resist getting his sausage roll fingers
24:48onto the sausage rolls.
24:52That's how he measures out the sizes.
24:54He puts his index finger down.
24:57I do a lot of cooking at home.
24:58I usually do this at least once a week,
25:00because my son George's favourite pizza is mushroom pizza.
25:04Once I've got that all in the pan,
25:06I'm then going to go back to my pastry.
25:11Four single turns.
25:12I might be doing double turns.
25:14I am very confused with lamination.
25:18That's it.
25:19Turn's done.
25:20I will save this now.
25:22Until later.
25:23Bakers, you are halfway through!
25:25What was that?
25:26That was free from comedy.
25:27We're good at that.
25:30Cheese already.
25:31Number four.
25:32Add the lentils, miso, flaxseed, lemon juice, parsley, sage and thyme.
25:37That's quite a complex recipe.
25:40Tasty.
25:42Miso.
25:42Hello, old friend.
25:43This is a different one to the one I used this morning,
25:45but I guess this is what kind of gives it the meaty flavour
25:48that you miss from actual meat.
25:50Parsley, sage and thyme.
25:52Do they do sausage rolls much in Italy?
25:54Yes.
25:55They call them differently.
25:56They're called roostici.
25:59Roostici.
26:00Roostici.
26:01Roostici.
26:02Roostici.
26:03Roostici.
26:03Good enough.
26:04Roostici.
26:06Roostici.
26:07Roostici.
26:08No, now you've got this.
26:09There you go.
26:10Roostici.
26:10Everybody make your roostici.
26:13Roostici.
26:15I love the voice.
26:16That's my mixture done.
26:18I'm happy with that.
26:19All right, let's get this pastry out and get the fraud out.
26:23We have to cut eight rectangles, ten centimetres by fifteen out of this,
26:27so it needs to be relatively thin.
26:30Dammit.
26:30There's not enough pastry.
26:33At this point, it's just getting stuff done, isn't it?
26:35It's dodgy, iceberg-y.
26:37I've got offcuts.
26:38See what I can do with this.
26:40God's sake.
26:41Come on, Christelle.
26:43Cut ten diagonal slits through the top half of the pastry rectangle.
26:50Six.
26:51Seven.
26:52Eight.
26:52Nine.
26:53Ten.
26:54I'm going to stop making the sausage rolls now.
26:57Gross.
26:58I was going to measure this out, but I don't think I've got time.
27:02This is not going to look neat.
27:04It is very rushed.
27:06And seal.
27:07I mean, this is just shodding, isn't it?
27:10Paul's going to be like, the crimp on that is awful.
27:13Have you made vegans or straws before?
27:15Yeah.
27:15Me little sister is, you know, like a veggie vegan.
27:18Is she?
27:18Yeah, she's dead cool.
27:20All the dead cool kids are vegan, aren't they?
27:22Yeah.
27:22Are you vegan?
27:23No.
27:23OK, I'll leave it there.
27:25All right, please.
27:27One tablespoon of almond milk, and then one tablespoon of agave,
27:31which I'm going to eyeball.
27:32There you go.
27:33Why do I always end up rushing in this?
27:37Ooh!
27:39Going in.
27:41They're just going to have to go in, aren't they?
27:43I mean, they're actually disgustingly ugly.
27:47I'll take off to 20.
27:49Pull the brow.
27:50That's a bit of a rush.
27:52You have half an hour left.
27:54Half an hour.
27:55Go, go, go, go.
27:56Me, the caramelized red onion chutney.
27:59More chopping.
28:01Sizzle.
28:03I'll tell me the middle.
28:04I haven't made the chutney.
28:05Actually not so sure about the flavor.
28:07How much of the chili does it say?
28:09I've had a whole chili.
28:10One red chili finely chopped.
28:12Do I don't know how much you put in?
28:14I'm going to go that much.
28:16Ooh!
28:17Ooh!
28:18Mmm.
28:19Spicy chutney.
28:20It needs to get all gooey and sticky.
28:24How long have you got left?
28:25Bakers, you have ten minutes left.
28:28They are somewhat rising.
28:30That's a good sign that you've done something right.
28:32My pastry looks like short cross pastry.
28:35And I laminated it.
28:36Bit more colour. Bit more colour.
28:38I'm just turning the tree.
28:48This is bad.
28:50Oh.
28:55You didn't see it.
28:59Bakers, you have one minute left.
29:01That's it.
29:02I'm coming out.
29:03I'm doing it.
29:03I'm doing it.
29:03I'm doing it.
29:04Yeah.
29:05Looks done to me.
29:06Oh, yummy.
29:07Don't these look appetizing.
29:09Oh, dear.
29:10Oh, dear.
29:11They're done.
29:11So, another try.
29:13These ones look better.
29:17Hot, hot, hot, hot.
29:20Looks good and tastes good.
29:23I'll eat that.
29:24Bakers, your time is up.
29:29Nightmare.
29:30Please bring your bakes to the table
29:33and place them behind your photograph.
29:40Paul and Pru are looking for eight crisp
29:42and beautifully laminated vegan sausage rolls
29:45made with vegan rough puff pastry
29:47and served with caramelized onion chutney.
29:52Bit of a mixed bag, isn't it?
29:53Mmm.
29:54Shall we start with this one?
29:55There should be a better glaze on the top.
29:58I mean, I'm quite happy with the colour.
29:59It's very thin, but they've sealed the edges
30:01as well as the front.
30:05The flavour's OK.
30:06It's a good balance.
30:07Mmm.
30:07And, actually, the onion chutney is good as well.
30:11I like the mixture inside
30:13because it's quite crumbly and soft.
30:14Lovely.
30:16OK, moving on to these pasties.
30:19I mean, they're meant to look like sausage rolls.
30:21It's a bit rough and ready, isn't it?
30:25The flavour in that's not bad.
30:27I actually did get a mouthful of nuts.
30:30The onion chutney looks good.
30:31I think the vegan shortening has run out a bit.
30:35And so it's rather tough.
30:37I know there's a lot of chilli in that.
30:41My nose is running down as the chilli.
30:45Wow. Milk, please.
30:46You can have some oat milk.
30:50Happy with the chilli?
30:53That's a lot of chilli.
30:54Right.
30:55This one is a lot better looking.
30:57I think these are very flat,
30:59but they all look pretty much the same.
31:01The seals are so big.
31:06Good mushroom flavour.
31:08Mushroom flavours do.
31:10I think they're a tiny bit overbaked.
31:12A little bit dry, aren't they?
31:13Moving on.
31:14This one is definitely overbaked.
31:16But the lamination's quite good, Paul.
31:18Yeah, the lamination, you can see.
31:23This one's definitely overbaked.
31:24But the flakiness is excellent.
31:26It's dried out the interior, hasn't it?
31:28So it's drawn all the moisture out from the mushroom.
31:30Moving on to the last one.
31:31They're a bit big and clumsy, aren't they?
31:33They are.
31:33The colour looks nicer.
31:34Mmm.
31:38It's a bit dry.
31:40I like the flavour.
31:41The flavour's OK.
31:42It is a bit herby, but I do like that.
31:44OK.
31:47Paul and Prue will now rank the vegan sausage rolls
31:50from worst to first.
31:53In fifth place, we have this one.
31:56Christelle, not good shape, not good glaze, too much chilli.
32:00Christelle, would you come here a minute, please?
32:02Oh, good God.
32:02Do you want me to try that, chutney?
32:04He's going to give you a handshake.
32:05Do you know what?
32:05I actually did.
32:07Did you try it?
32:07I kept the seeds in.
32:09Oh, you want more than that.
32:10Oh.
32:13I did try it.
32:15I mean, I'm OK with spice, but...
32:18Oh, I wish I had your timing.
32:24I apologise.
32:25In fourth spot, we have this one.
32:28It's a bit of a mess, Jürgen, to be honest, all over the place.
32:31It's just too thick and untidy.
32:33And then in third place, we have this one.
32:35Lizzie.
32:36They all look quite good, but they are very over-baked.
32:39In second, we have this one.
32:42Giuseppe, it's not bad.
32:43They're just too flat and you've used too much seam.
32:45It needs to be bolder on a thinner seam.
32:47Which means that this one's in the first place.
32:50It looks good.
32:51It tastes good.
32:52It's moist inside and the chutney's lovely.
32:56APPLAUSE
32:58And the winner gets to eat all of Christelle's chilli.
33:03Oh, my God, first.
33:04I feel like I've got a full house now.
33:06I've got a handshake.
33:07I've got a star baker.
33:08I came first in the technical.
33:10I'm well happy.
33:11I needed that after this morning.
33:13Ah, not my finest hour.
33:14I feel like I am definitely in the running to go home.
33:18But I just hope and pray that tomorrow is a better day for me.
33:22I think it's pretty level.
33:23Even playing fields, yes, again.
33:25So it all comes on tomorrow.
33:27It's exciting, isn't it?
33:34That was a technical in which
33:36you weren't really very happy with anyone, were you?
33:38This was a week we needed Freya, really.
33:40Yeah, it's good.
33:41But the signature, I thought, overall was good.
33:42Yeah.
33:43I think they all did pretty well.
33:44But for me, at the front is, of course, Giuseppe.
33:48He's the one to beat.
33:49I mean, the likes of Chiggs, who did well in the technical, actually,
33:53could catch up.
33:54But Giuseppe, if he drops it,
33:56then they're all going to be on him.
33:57The problem is, I can't see Giuseppe
33:59taking his out of the ball too much.
34:01Who's in trouble?
34:02I think both Lizzie and Christelle
34:03coming into the showstopper
34:05are the ones down at the bottom.
34:07Christelle is just so erratic.
34:09She could just be a bit more consistent
34:11instead of genius or terrible.
34:13But Lizzie is almost determined to not be neat.
34:17And I want to strangle her because she's a good baker.
34:21She's great on her.
34:22Be good to be.
34:22I know, but you must stop killing people.
34:25Strangling the baker.
34:26We've talked about this.
34:32Hello, bakers.
34:33Welcome back to the tent.
34:34It's time for your showstopper challenge.
34:37For your free-from showstopper challenge,
34:39the judges would like you to create
34:41a visually spectacular gluten-free celebration cake.
34:45It needs to be beautifully decorated,
34:47and your cake must have at least two tiers.
34:50Like the two tiers I shed for my gluten brothers
34:53who've been cast aside for the wants and vagaries of fashion.
34:57You have four hours.
34:59On your marks.
35:00Good set.
35:00Please, do bake.
35:05The gluten-free revolution began in the 1950s
35:09when it was linked to a host of medical conditions.
35:11My sister-in-law, she's intolerant to gluten,
35:16so she tries to avoid it as much as possible.
35:18And gluten can be found in all flour
35:20made with barley, rye, and wheat.
35:23The thing is about a sponge,
35:24traditionally used in plain flour,
35:26they haven't got that option,
35:27so they've got to think,
35:28what flour am I going to use?
35:30You can do all sorts of flours,
35:32but because they don't have gluten,
35:34they tend to make a cake that easily breaks apart,
35:37and it's quite a good idea to give it more solidity
35:40by adding quite a lot of eggs and butter.
35:44There is a lot of eggs on the go today.
35:4625?
35:47It's an omelette cake, basically.
35:49I expect the texture to be exactly the same
35:51as a traditional cake.
35:52They really need to bring their A-game
35:54to get through to that semi-final
35:56and get a chance to get to the final
35:58of the Great British Bake Off this year.
36:01Hi, Christelle.
36:02Hi, good morning.
36:03Tell us all about your gluten-free celebration cake.
36:05So it's dedicated to my grandma.
36:07She's celebrating a very big birthday this year.
36:08Before my sister got engaged,
36:10she already had her dress planned out
36:12for my sister's wedding,
36:13hanging on the back of her door.
36:15So I am going to pipe basically my grandma's cascading dress.
36:19Goodness.
36:20Wow.
36:20I'm going all out because I feel like I'm on thin ice,
36:22and I really want to prove myself,
36:23and I really want to stay.
36:25As well as an ambitious full-length gown piped in buttercream,
36:29Christelle is sandwiching jaggery creme patte
36:31between her gluten-free sponges
36:33flavoured with coconut, walnut and cardamom.
36:36This is cardamom from home,
36:37which has been roasted and ground to a fine powder.
36:40And in here we've got rice flour.
36:42But I found that rice flour, funnily enough, worked okay,
36:45so I just went with rice flour in the end.
36:47To make their sponges,
36:49most of the bakers are using a gluten-free alternative
36:51to traditional flour.
36:53Coconut flour absorbs liquid like metal.
36:56And for fluffiness, I'm mixing in a key additive.
37:00So this is xanthan gum.
37:03I mean, clearly I know loads about it,
37:04I can't even pronounce the stinking thing.
37:06It's a natural product,
37:08and it acts as a stabiliser and binder,
37:12like gluten in wheat flour.
37:15But for his gluten-free creation...
37:17I've tried to stay away from the, you know,
37:19additives and the tricks that you can use,
37:21mostly because I'm not familiar with them.
37:23Giuseppe has a different strategy altogether.
37:26I'm using a recipe which is naturally gluten-free.
37:29It doesn't include any flour.
37:30But by whipping the egg whites separately,
37:33I'm incorporating a little bit more air
37:35and giving it a little bit more loftiness.
37:37His plan to go flour-free is a risk,
37:40but it's not just his sponge that may fall flat
37:42if he doesn't get the gluten-free version
37:44of Black Forest Gatto just right.
37:47As far as I know,
37:48the Black Forest is Paul's favourite cake.
37:51Yes.
37:51And Prue doesn't really like it.
37:53Ah.
37:53So I've put myself in a very awkward position.
37:56You split the judges,
37:57which is definitely the right thing to do.
38:00On week eight.
38:02Good luck.
38:03Watch them out.
38:04Yikes!
38:06Like Giuseppe...
38:06I'm going to add the apple cider vinegar now.
38:08You won't get the acidity of the vinegar,
38:10you'll get a background of it.
38:11You won't be like you fish and chips.
38:14Jiggs is also pinning his hopes
38:16on a gluten-free version of a popular classic.
38:19I'm making a two-tiered red velvet cake.
38:21So my cousin Prashid, he's gluten-free,
38:24he's been gluten-free for...
38:25maybe about two years now.
38:26So he was my guinea pig for this cake.
38:29I got a good review from him.
38:30So it's all riding on him basically
38:32for this to turn out well.
38:34Featuring an ornate filigree chocolate collar,
38:36his two-tier red velvet cake
38:38will be filled with strawberry jam
38:40and alternating layers of chocolate
38:41and vanilla cream cheese frosting.
38:43Are you a fan of free-from baking?
38:46I don't know how I feel about free-from stuff.
38:48Really?
38:48It's all right, but I'd rather have the full-fat stuff.
38:51So I'm doing two tiers.
38:53In each tier, I've got three layers of sponge.
38:55There'll be six layers of sponge in total.
38:57With multiple sponges...
38:59So these are all going to go in.
39:01...each requiring a different bake time.
39:03These should be done within 30 minutes.
39:05That's going to take about another 15 minutes on top
39:07because it's a thicker cake.
39:08Anything less than total precision,
39:10and they can kiss goodbye to cakes with a uniform texture.
39:13So they're going at 160 for 25 minutes
39:16and then I'm going to have to rotate them.
39:18But for his supersized showstopper...
39:20I'm going for the three tiers.
39:22..it's even more of a challenge for Jürgen.
39:25For white chocolate, milk chocolate and dark chocolate,
39:28that means three sponges of each colour for each tier.
39:32It means nine sponges.
39:34I calculated for 80 people.
39:37So that's going to be really big.
39:38To up the chocolate ante even further,
39:42Jürgen will be separating his sponges with chocolate buttercream
39:45and decorating with chocolate ombre and a chocolate ganache drip.
39:49You know, my inspiration is my wife.
39:51She loves chocolate cakes
39:52and always is craving for the perfect chocolate cake for her birthday.
39:58So this is inspired by that.
40:00While Jürgen's out to impress his wife and the judges
40:03with the sheer size of his showstopper,
40:06Lizzie is taking a more philosophical approach.
40:09I'm celebrating, like, being different.
40:11It's going to be a representation of my brain
40:13because I've got quite a few SEN issues.
40:16SEN is special educational needs.
40:18Dyslexic, dyspraxic, ADHD and concentration disorder.
40:21So I think, like, people who are slightly different
40:24need to be celebrated and, like, represented.
40:26I just love the idea of it all being your personality.
40:29It's great.
40:30And then the decorations also, you know,
40:31like the 70s shag rugs that you get.
40:33Yeah.
40:34That's what it's going to look like.
40:37Rice paper fins covered with a jumble of letters and numbers
40:40to represent Lizzie's dyslexia
40:42will protrude from two tiers of coconut flower sponge
40:45filled with pineapple jam
40:46and coated in a kaleidoscopic shag pile
40:49of Italian meringue buttercream.
40:51You know, like, brain fuzz.
40:52Like, I get a lot of brain fuzz.
40:54So that's what that's meant to represent.
40:56Concentrate on your decoration, your finesse.
40:59All right.
40:59It's going to be my brain.
41:00There's going to be no finesse to it.
41:02Organised chaos.
41:02That's...
41:10Cake should be ready.
41:12I'm coming out.
41:14With numerous bakes to juggle.
41:16I think cake Tetris.
41:17For another two minutes.
41:18And a long list of fillings and decorations to get ready.
41:21Green cheese, 400 grams, come on.
41:23There you are, I'll do it.
41:24The bakers now face a multitasking minefield.
41:28I've got the cake baking in the oven.
41:29I'm also making the cherry jam.
41:31You can't have a black forest without some cash.
41:33Coming out and going in.
41:35But nobody is feeling the pressure more than Jürgen.
41:38One.
41:39Who is yet to make all his cake batter.
41:41Two.
41:44Three.
41:46So, I need to keep my head together.
41:49I'm going to whisk up my third sponge,
41:52which is the white chocolate sponge.
41:54This is jaggery, which is from my grandma.
41:57It's almost like a really dark brown sugar.
41:59And I actually use it a lot when I'm cooking,
42:01just to sweeten curries and stuff.
42:04Week eight, quarter finals.
42:05You have a good showstopper.
42:07You're in the semi-final.
42:08It is absolutely mad.
42:09You can do it as well.
42:10You've got the skills.
42:12No, this is the nicest you've ever been to me.
42:13I'm really shocked.
42:14Usually you're like, why are you here?
42:15I know you respond to a bit of banter.
42:17I do. I am...
42:19I said to Jürgen, you know, why are you here?
42:22Because I'm an efficient, powerful, scientific baker.
42:25Why are you here?
42:26And I'd go, good point.
42:27I'd better get my cake.
42:30Right, this is the last of my cakes now.
42:33So that's cool.
42:35Oh, it's so hot.
42:37There's no more baking left to do now.
42:39So now it's all about stuff cooling down and decorating.
42:42Last three.
42:43It's about time.
42:48Bakers, you have one hour left.
42:50What's happening here?
42:51Oh, we're free from the temp.
42:54Oh.
42:55It's nice out here, isn't it?
42:56In nature.
42:57Nice.
42:59Shall we strip off?
43:01Again?
43:02Yeah.
43:04Right, I'm going to start building now.
43:06It looks baked.
43:07It is chewy inside, which is what it's supposed to be.
43:11There's another plate spinning.
43:12I'm coming out.
43:14Cooling times are usually the limiting times.
43:18It's going to be tight.
43:22That is pineapples, jam and lime.
43:27This is the chocolate cream cheese.
43:29It's not runny, which I'm really cool about.
43:31So these are amarene, black sour cherries.
43:34They're very flavoursome and powerful.
43:36So if you put too many, you might end up pushing the balance of the flavour a bit too far.
43:40Cake number two.
43:42This is whiskey and apricot.
43:44Look at you go.
43:46Oops, sorry.
43:47No, it's all right.
43:49I'm...
43:49It's very refreshing.
43:50It's not the worst thing to be splashed on.
43:52No.
43:53No, I can definitely think of worse things.
43:55Yeah.
43:57Right, I need to decorate the hell out of it, which is going to take me about ten years.
44:02It's going to be all covered up in mirror glaze.
44:05I want to see loads of colour and then, like, very textured.
44:09I love a good rose.
44:11This is going to be a bit of a messy exercise.
44:13It is very satisfying, isn't it?
44:15So this is a ganache for the chocolate drip around the bottom layer.
44:19It's just all the different things going on in the mirror.
44:21Some people think, like, ADHD, like, you're going to be crazy, you know, like, loads of energy, but loads of
44:25time it's like you've got too many thoughts in your head and you don't actually know what to think about.
44:30So it's all about colour and, you know, like, brain fudge.
44:32It looks like a tricky stage. Better for my presence.
44:36Absolutely.
44:37You might not believe it, but your calming influence.
44:42That's never been said before.
44:45Oh, that's a bit wonky, isn't it?
44:47This is the second tier.
44:48Oh, it is the second tier.
44:49Wow, how big's your cake?
44:51It's big.
44:52Big. You can get inside it.
44:54Not quite.
44:55Are you going to ride it in?
44:57Oh, I'm not going to talk now, so I don't want to get blamed for that when that goes on.
45:02This is stressful territory.
45:04I'm just going to...
45:05Oh, go on.
45:06As quick as I can.
45:07Bakers, you have 15 minutes left.
45:10I feel like I need to hurry up a bit.
45:12Wow, I'm feeling so nervous.
45:13What's wrong with me?
45:14Stop it.
45:16Pipe faster.
45:18Right, so that's the bodice.
45:20So this chocolate's for the collar.
45:22So that is going to get wrapped around the top layer of the cake.
45:24I have to tidy up the edges with lots of chantilly cream.
45:33You understand why you see me move very fast?
45:36Yeah?
45:37I'm on track.
45:41My grandma, she hasn't obviously had many opportunities to wear a nice dress,
45:45so I think this will be almost like the dress that she never got to wear.
45:49Do you think this counts as finesse?
45:51So I need the ganache to run down the sides of the cake.
45:55Now I can pick it now.
45:57Right, should I just move it from A to B?
45:58I'm going to have to.
45:59Ooh!
46:00Okay, there's a breeze.
46:01I'm going to wait for that breeze to go,
46:02because that breeze is going to knock over my cake.
46:03I can just feel it.
46:04How much time left?
46:05Bakers, you have one minute left.
46:07Oh, come on.
46:08So I've got to peel this off now.
46:10The breeze is still there.
46:11Sorry, unfortunately I can't move until that breeze is gone.
46:16Now I'm going to put the decorated strawberries on top.
46:19Finished in a hurry, huh?
46:24The breeze is staying very still.
46:25Bakers, your time is up.
46:31Done.
46:32Drop mic.
46:33Please step away from your bakes.
46:37I feel like I've done a gymnastics routine.
46:39They're actually unbelievable.
46:41Look how neat that is.
46:42It's what was supposed to be my grandma's dress.
46:44What?
46:44Can I put a dress like that?
46:46Well...
46:46Come on, gran!
46:49Well done, everybody.
46:51Who thought I could decorate a cake like that?
46:54God, I'm getting emotional.
46:55I'm so bloody proud of you.
46:57Don't start crying, guys.
46:58I'm not going to cry.
46:59I'm not going to cry.
47:00I will cry.
47:00God bless you.
47:23I'm so good.
47:30I'll try for it.
47:36Trying not to walk like an idiot.
47:47It's a great look at cake.
47:50It's quite witty, too. I like the little bodice.
47:52Thank you. Shall we see inside?
47:54I love the roses. I think you've done a great job with that.
48:00I love the texture.
48:02It's quite nutty and moist.
48:05You wouldn't know it's a gluten-free cake at all.
48:07No. The bake is beautiful.
48:09The whole coating and the icing go beautifully with the sponge.
48:12If I've got one criticism, I think that it's very heavy on the buttercream.
48:16But I actually think you need that against the cardamom.
48:18I mean, if you get a mouthful like that, it's...
48:20Oh, I don't know about that.
48:22You'd be perfectly happy with it.
48:24I think you've done a great job. Well done.
48:26Thank you so much.
48:33Very neat. Very beautiful.
48:36I don't know.
48:37It's the top. It's just a little bit awkward for me.
48:40It hides a lot when you pipe like this.
48:42Oh, OK.
48:44My cake is inspired to the flavours of the Black Forest.
48:47It's cherry, chocolate and cream.
48:52It's actually a bit gluey.
48:54Kirsch and the cherries are very strong.
48:56The cherries are pretty sporadic.
48:58The sponge is quite stodgy.
49:00Is this the Chantilly?
49:02Yes.
49:02I would have done an Italian meringue.
49:04That would have worked beautifully well.
49:07Underwhelmed.
49:09I expect it better from you.
49:21I do think it looks great.
49:23You've got good drops on your naked cake down at the bottom.
49:26The collars worked.
49:28It's a nice job.
49:29It looks like a crown.
49:30There's a lot of detail in it.
49:32It's really impressive, isn't it?
49:34Let's see if we can chop into this bad boy, shall we?
49:38The layers are lovely and distinct.
49:44Love it.
49:46It's spot on.
49:47It's a great chocolate sponge.
49:48And actually, you've got a lot of buttercream in there.
49:52But it works.
49:53Cream cheese frosting.
49:54Again, that's like cooling on the tongue.
49:56That's a nice cake.
49:57I can't fault it.
49:58I think it's lovely.
50:00Great job, Chugs.
50:01Thank you very much.
50:01Well done.
50:02I mean, who would have knew right at the beginning of the bakery last year
50:04that you could produce that in the tent in the quarterfinals?
50:08I know.
50:08Thank you very much.
50:09Appreciate it.
50:16I'd never have known that was a chocolate cake.
50:19I think it looks absolutely beautiful.
50:21The whole effect of it, the drips you've got are all perfect.
50:23And so is the piping.
50:28That looks so beautiful.
50:33That apricot with the chocolate sponges is beautiful.
50:37It's really nicely baked.
50:38It's not dry at all.
50:40I also think the buttercream is beautifully light.
50:43Thank you very much.
50:44Well done.
50:45Well done, yes.
50:47Matches his T-shirt.
50:48Yeah.
50:50Ombre T-shirt.
50:53Well done.
50:55Very good.
51:02This is my celebration of being different.
51:06I mean, that is just amazing.
51:08And the rice paper offshoots are just so beautifully done.
51:12Look at the tiny little letters and numbers.
51:15I love it.
51:16It reminds me of something from the cartoon, The Yellow Submarine.
51:20I've never seen a cake anything like it.
51:22I don't think any of us have ever seen a cake like it.
51:25So it's a lime Swiss meringue and a coconut cake with pineapple jam.
51:33You really need to eat buttercream with it because the pineapple is very strong and there's a lot of it.
51:39I do get a hint of the lime.
51:41I do.
51:41And you need that in there.
51:42You've got the coconut in the sponge as well, which you can taste.
51:45Yes, the coconut.
51:46And you've got the pineapple.
51:48I'd have that on my 40th any day when it eventually comes round.
51:52OK.
51:55I think it's wonderful.
51:56We asked for exquisite finesse.
51:59And we got it.
51:59And we got it.
52:00I knew you could do it.
52:02Ciao.
52:03Well done.
52:05This is fantastic.
52:11Oh, my God, finesse!
52:13I got finesse.
52:15I have one beak off in my mind, eh?
52:17I don't know how I'm doing this.
52:18False comments that he couldn't fault it were really overwhelming.
52:21I'm happy.
52:22Really happy.
52:23Well, that was a bit of a disaster.
52:25I think that puts me in an awkward position, despite having done quite well yesterday.
52:30I'm not sure what to expect, to be honest.
52:32I'm very happy that that went well, but I don't feel safe at all.
52:36I'll cross my fingers, my toes, say a prayer, and hopefully my grandma, who I dedicated my cake to,
52:41is saying a little prayer for you two.
52:51Wow, the world has turned upside down.
52:54Four extraordinary showstoppers.
52:56And Giuseppe didn't really impress you.
52:59The middle was no good at all.
53:00It was stodgy.
53:01But I think, ultimately, Giuseppe was in a strong position anyway.
53:04Giuseppe had done enough prior to these two challenges to save himself.
53:07Yeah, I think Giuseppe's safe.
53:08What about Jürgen?
53:09Those layers, the white chocolate, the milk chocolate, and the dark chocolate.
53:12Clever.
53:13It was beautifully and elegantly done.
53:15It was a delicious cake.
53:16So he's got to be in line for Starbaker.
53:18Absolutely.
53:19And I think Jürgen stepped up, but he's not the only one.
53:22Chigs.
53:22The cream cheese frosting, the buttercream, the sponge itself.
53:26Beautiful.
53:27This was a faultless cake.
53:29Well, let's talk about Lizzie's.
53:30She made a cake and a pear at the same time.
53:32Yeah.
53:33The time she spent, you know, creating that fair rug,
53:35we all knew she could come up with something with finesse.
53:37I think she's done it.
53:38It's a complete triumph.
53:40Now, Christelle came into today in trouble.
53:42Did she do enough with her showstopper?
53:45The problem is everybody else has done the same.
53:47They've all done really well.
53:48Christelle and Lizzie are absolutely neck and neck.
53:51I think you've got to look at it generally as bakers.
53:54Which one deserves their place in the semi-final?
54:05Well, bakers, you have made the judges' lives quite difficult this week
54:11because all five of you are terrific bakers.
54:14And all five of you have had moments of real excellence in the tent this week.
54:19But we do have to separate you.
54:22And I'm lucky in that I have the job of telling you
54:26which one of you is going to be Starbaker.
54:31I'm delighted to say that Starbaker this week is...
54:38Chiggs.
54:40Well done.
54:48I've got the horrible job of announcing the person who's going home.
54:52And as Matt said, it was so close.
54:55You've all been so fantastic.
54:58The person who's leaving us is...
55:05Lizzie.
55:17Do you know what? I feel really proud of myself.
55:19I'm really happy. Oh, God.
55:22I was so overwhelmed to even, like, get here.
55:25And now I'm, like, a quarter-finalist.
55:27And now I sound dead scouse because I'm crying.
55:31Bloody technical challenges.
55:33You were so good.
55:34Thanks.
55:35Oh, God.
55:37It's such an amazing experience.
55:40Oh.
55:40To, like, meet the people that I've met.
55:43And, like, learn everything.
55:47Oh.
55:49You did really well.
55:50It's really sad to see Lizzie go, someone from my neck of the woods.
55:53She's been a bit up and down over the weeks.
55:56But, actually, this week, she did really well.
55:59The problem was she came up with an ace when everybody else did as well.
56:03I'm just... I am proud to be self.
56:04It's, like, happy tears.
56:05Like, I can't wait to go and walk my dog, to be honest.
56:10I can't believe I got a Starbaker.
56:12Getting one was brilliant.
56:13Getting two.
56:14Wow.
56:15It feels good.
56:16And I just get more and more confident week on week.
56:20Semi-final of the Great British Bake Off.
56:22I don't think it's going to sink in for a while.
56:25It...
56:26Semi-final.
56:30Next time...
56:31Oh!
56:33..it's the semi-final.
56:35..and patisserie week.
56:37It's a bit like a pooey porridge at the moment.
56:39..with a multi-layered signature.
56:41Oh, God.
56:42I feel like I'm giving birth.
56:44..a multi-stage technical.
56:46I ain't got a clue what is going on.
56:48And one of the most challenging showstoppers...
56:51Of course I'll shake it.
56:52..the tent has ever seen.
56:53This has never worked for me in practice.
56:56Not once.
56:56Don't say that in front of judges.
56:57..who will make it to the final.
56:59You want this so proud it's eaten you up inside.
57:02..of the Great British Bake Off.
57:04Oh, my Lord, I don't think I can take much more of this.
57:07Are you a star baker in the making?
57:10If you'd like to apply for the next series of Bake Off,
57:13visit channel4.com forward slash take part.
57:16Why?
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