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00:00It's Caramel Week. I'm so excited.
00:02Yeah, me too, Noel Fielding.
00:03Actually, I've got a fun fact about Caramel Week, actually.
00:06Did you know that Leathery Screen star Mel Gibson's original name was Caramel Gibson?
00:13I did know that. The Lethal Weapon films are my favourite.
00:16Particularly love the powerful acting style of Danny Ovenglover.
00:23You've ruined it.
00:25What?
00:25No, I did a lovely joke there about Caramel Gibson.
00:28You've absolutely ruined it.
00:31I don't know what his problem is, Danny.
00:34Hey, do you fancy introducing the show with me?
00:36Okay. Welcome to the Great British Bake Off.
00:41Last time.
00:43Pastry Week once again saw a strong showing.
00:46That's delicious.
00:47From Giuseppe and Jürgen.
00:49So delicate, it's lovely.
00:50But with a handshake in the showstopper.
00:52Oh my God!
00:54It was another baker who took the win.
00:56Christelle.
00:58Whilst George and Amanda were in the frame for going home.
01:02I'm making my little piggies.
01:04In the end.
01:04Amanda.
01:05It was the police detective that got sent down.
01:09This time.
01:11The bakers must conquer Caramel.
01:13Caramel is a very fussy baby.
01:14With a super sweet signature.
01:16Flippin' eight Caramel.
01:17An even stickier Technicore.
01:19Why does this happen to me?
01:21You're here for the money shot.
01:22And one of the most demanding showstoppers.
01:25No, no.
01:26Of all time.
01:27Yeah, come on.
01:28Flippin' nightmare.
01:52Caramel week.
01:54The week where anything can go wrong.
01:56Yay!
01:58It's a proper fake yay, that, isn't it?
02:00It's completely different to every other week we've done.
02:02It's terrifying.
02:03The Caramel is essentially heated sugar that solidifies without crystallising.
02:08I'm spreading it.
02:11It's just sugar, and then suddenly, bam, it's Caramel, and then it burns, and then you're
02:15like, oh no, my life's over.
02:17Do I say it?
02:18I'm feeling fairly confident.
02:24Bakers, welcome back to the tent for Caramel Week.
02:28Today, for your signature challenge, the judges would love you to make a highly decorative,
02:33sharing-sized Caramel Tart.
02:35Now, you can create any style of tart you like, with any flavours or additional elements,
02:40but remember, Caramel must be the star of the show.
02:43Oh, not again.
02:44A couple of years back, I auditioned for a part in the bill, lost out to an Italian meringue.
02:48What was the role?
02:49It was an Italian meringue.
02:51You can kind of see it from both sides.
02:53You have two and a half hours.
02:54On your marks.
02:55Get served.
02:56Bake.
03:00It's a Caramel Tart, and it's a highly decorative Caramel Tart, and then a highly decorative
03:04Caramel Tart that you've got to put your own spin on, and not a lot of time to do it.
03:07It's Caramel, isn't it?
03:09You need to be patient, because when you rush it, things mess up.
03:12I don't want to go home.
03:14I can't be trusted with molten sugar.
03:16It's just a terrifying one.
03:18What we're looking for in this challenge is beautiful thin base, a beautifully set caramel,
03:23flavours which enhance the caramel with a gorgeous decoration on top.
03:27Caramel has to be the star.
03:29We don't want so much that it's overbearingly sweet.
03:32It mustn't be rock hard like a toffee, and it mustn't be runny like a sauce.
03:37I'm just trying to get my pastry done, get that chilled, and then I can just focus on all the
03:42fillings and stuff.
03:43It's so important that they get the caramel base cold before they decorate it.
03:49If they don't cool, if you put anything on the top, it will just melt.
03:53I think the makers will be nervous about Caramel Week.
03:56They won't have worked that much with it.
03:58It's pure sugar.
03:59It's not something you'd eat every day.
04:04Morning, George.
04:05Morning.
04:06Hello.
04:06Right, what have you decided to do for Caramel Tart then?
04:09A bit like a banoffee pie, really.
04:10So I've got a chocolate tart, and then I've got a caramel custard, I've got my bananas, and then I've
04:14got a toffee sauce, and then I'm going to try and cut through all that sweetness with some double cream
04:19and creme fraiche.
04:19I love the way you're going to use double cream to cut through the sweetness.
04:24George's classic flavour combos will reside in a chocolate short pastry case and rest on a caramel custard he'll bake
04:31inside the tart.
04:33Getting it done on time and cooling it on time, is that going to be right for you?
04:36Well, the freezer's my friend in this challenge. Just pray that my custard doesn't care a little.
04:40Oh, yeah.
04:42Lizzie is also risking cramming in a custard.
04:46It's a caramel custard and then caramelised pineapple.
04:49And is hoping this bake won't sink her chances of getting to next week's quarterfinal.
04:55My caramel tart is cool, my tart will go on.
04:59Funny, aren't I?
05:00And are you a big Celine Dion fan?
05:02Who isn't?
05:05Lizzie's Titanic-inspired tart will be topped with caramelised pineapple, caramel shards and Chantilly cream.
05:12And will also be filled with a baked caramel custard.
05:16When you've practised, have you managed to get everything cool enough to be able to build those those?
05:20No.
05:21No?
05:21Why are you carrying on then, regardless?
05:23We'll just have an air.
05:24Panic on, we...
05:27I've made my pastry and that's going in the freezer for 15 minutes.
05:30What short-cust pastry is?
05:32So cold butter is the key.
05:33So when I roll it out, it doesn't start shrinking.
05:36With pastry chilling...
05:37One tusk's done.
05:38Woo-hoo!
05:39The bakers can concentrate on the flavours to complement their caramel.
05:44I am doing an apple, pecan and miso caramel tart.
05:48I want to taste the cinnamon apples, but no sugar's going in, because I really don't want them to be
05:53sickly sweet.
05:55Christelle's tart will have a layer of pecan nutty crunch, miso-flavoured caramel and apple chunks cooked with cinnamon.
06:03So it's relatively healthy.
06:04Sugar-free apples and lots of caramel sauce.
06:07We should probably start caramelising me pineapples.
06:11Flavour isn't all the bakers must perfect.
06:14I feel like a chef when I do that, aren't we?
06:17They must also conjure up textures that balance luscious caramel softness.
06:23There will be a crunch with roasted hazelnuts, both chunks and small bites.
06:30Giuseppe's nut-packed caramel tart will come topped with yet more caramelised nuts and a sweet apricot cremo.
06:38How's caramel for you?
06:39It doesn't like moisture.
06:40It does like too hot.
06:41It doesn't like too cold.
06:43It's temperamental.
06:44I used to deal with an Italian wife, so I'm...
06:47You know this is going on tally, right?
06:49Whoops.
06:52Giuseppe isn't the only baker going a bit nutty.
06:55I'm using three different kinds of nuts, but the richness of the caramel covers most of the nut flavours.
07:02Jürgen will pack pecans, walnuts and pistachios into a caramel layer.
07:07He'll bake inside his pastry case and top with a kumquat creme chaboost.
07:12Now you're talking.
07:14Now you're talking.
07:14I love a bit of kumquat.
07:15Would you mind passing me the cream, please?
07:17Yes, of course.
07:18The cream.
07:19I feel like now I've passed you the cream.
07:21This is now our bake.
07:22This is our bake.
07:24Just remember, you hold that trophy up.
07:26It's part mine.
07:27Yeah.
07:28Pastry time.
07:30So bring it out, roll it out, bake it, and then, yeah, Bob's your uncle.
07:35I want to roll it very, very thin, about two millimetres thick to make it very, very crisp.
07:39I need to make sure I get all the grooves and stuff in the tart so I get a nice
07:43finish.
07:43They're going to look out for all the little details.
07:46Aiming for a finish with finesse, Chiggs will top his tart with fine sugar work.
07:51He's going big on flavour, covering a ginger-laced caramel with a rich chocolate ganache.
07:57The chocolate was a little bit overpowering when I was practising, but I've changed it now,
08:01so I'm increasing the amount of caramel I'm putting in there.
08:03Brian, bake for 20 minutes.
08:05It'll be balls.
08:08Baking the pastry case before the filling is added...
08:11Going in, then.
08:12...helps avoid the dreaded soggy bottom.
08:14This is going to go in for 18 minutes to start with.
08:18I'll take off the baking beans and then in for another 15.
08:21Be good to me, please.
08:25Right, bakers, the union have convened and voted that you are halfway through the task.
08:32Anybody have any questions, please direct them to the foreman.
08:40Start making the caramel.
08:42The bakers must now turn their attention to the star of the show.
08:46It's fine to eat out of a jar, but when you have to make it yourself, it's a nasty little
08:49thing, caramel.
08:51Just want to make sure the water's mixed in well with sugar.
08:54Whichever method the bakers choose...
08:56I'm doing a wet caramel.
08:58I think dry caramel's the easiest.
09:00Just sugar.
09:01A kid's dream.
09:02...they must be incredibly precise...
09:04Caramel is a very fussy baby.
09:06...about temperature...
09:08I'm going to wait for that to get to 170 now to get to caramel stage.
09:11I kind of sound like I know what I'm talking about.
09:13...as creating the perfect colour...
09:14I'll judge the correct browning by eyesight.
09:18...is the only way to obtain the distinctive flavour.
09:23So the trick with this, you want to take it out when it's slightly golden, because it'll keep cooking.
09:30Judging the exact moment to turn off the heat is critical.
09:34So this is looking amber, and amber means get ready to rumble, because caramel's coming.
09:40Take things too far.
09:41Literally could be seconds.
09:43And the caramel will be bitter.
09:45You can really taste the burnt caramel.
09:48I'm worried my caramel's gone too dark.
09:51Let's just see what happens.
09:53I don't want to do it again.
09:55I think we are pretty close.
09:57I'll add the cream.
09:59I'm going in.
10:01High fat, high sugar.
10:03Oh, yeah.
10:06That caramel looks delish.
10:08I think it's gone a bit dark, you know, normal.
10:10Paul will match it to the back of his hand for the perfect colour.
10:14That perfect tan.
10:14That's how he tans himself with caramel.
10:17The wasps love him.
10:20With plenty of butter added...
10:22Would you like to go for a swim in that?
10:23...it's now the baker's flavours that come into play.
10:26The smell of the ace and nuts is just phenomenal.
10:29I love it.
10:30This is miso paste.
10:31It's like a fermented bean paste.
10:34Yummy, yummy.
10:36Caramel custard done.
10:37Ready to go.
10:38Right, let's get this tart out.
10:40It's very puffed up, but I think it's just the top layer of the pastry.
10:44Now the baker's split into two different camps.
10:48Yum, yum, yum.
10:50Christelle, Giuseppe and Chiggs are ready to layer and chill their tarts.
10:54Look at this.
10:55This is a moment, isn't it?
10:57A key moment.
10:57This is my nemesis.
10:59Evil caramel.
11:00Evil caramel.
11:01Wasn't there a villain in the Smurfs called caramel?
11:03I don't know.
11:03But Lizzie, George and Jurgen still have elements to bake inside their pastry cases.
11:10The caramel needs to bake for half an hour, so I need to get the tart in as quickly as
11:15possible.
11:16We're baking the custard in the tart for 40 minutes, which will leave me 20 minutes to finish off and
11:22cool, which is a bit worrying.
11:27These are my little decorations.
11:29While some have time to finesse.
11:32I've never seen a man cut liquid with scissors before.
11:35There you go. There's always a fuss.
11:37Jurgen, Lizzie and George must juggle getting their tarts baked.
11:41You don't want the custard to be rock hard.
11:43It needs to have a bit of wobble.
11:45While still allowing enough time to cool.
11:48And then she's got to set.
11:50But there's a big worry when it comes to baking egg custard in a hurry.
11:55I hope it hasn't curdled.
11:56The wrong oven temperature.
11:58Drop the oven from 180 to 120.
12:01Risks the egg protein curdling and ruining the desired silky texture.
12:06I should have just done a set custard.
12:08How much time do we have, Liv?
12:10Bakers, you have 11 onions, some butter and six loo rolls.
12:14Is that your shopping list?
12:15Oh, sorry.
12:17Bakers, you have half an hour.
12:19What do you think of this jiggle?
12:20Coming out now.
12:22Yeah, yeah, yeah, that looks good.
12:23Going out.
12:24Come on, hon.
12:25You're going to do it.
12:26It needs to cool.
12:28It's probably 120, 130 degrees.
12:32Everything now depends on getting things cool in time.
12:36With half of the tent's tarts only just going in to chill.
12:39Oh, my God.
12:40The other group of bakers...
12:42Set now.
12:43...are one step ahead.
12:44I'm just doing stars in different sizes and shapes.
12:47How come she's piping already?
12:50The cake is still in the freezer.
12:53If it doesn't cool in time, the double cream's just going to melt like a puddle on top.
12:58Bakers, you only have five minutes remaining.
13:01It's still hot.
13:02Well, you have to bite the bullet.
13:07It looks wonderful.
13:08It is still quite warm.
13:09Bloody curdled.
13:11It's never looked like this.
13:14I can tell which curdled.
13:16The cream is melting.
13:17It is still quite hot.
13:20Come on, this must have cooled down by now.
13:23Bakers, you have one minute left.
13:26It's a lake of cream.
13:27I think this was a bad idea.
13:32Come on.
13:33There you go.
13:34I just wanted it to be simple but effective.
13:39Don't tell anyone this is our little secret.
13:43I don't even know if I've got enough cream left.
13:49Come on.
13:50Bakers, your time is up.
13:54Please place your caramel tart at the end of your workstation and chill.
13:59What, they should chill or they should chill the tart?
14:02Eva.
14:03So I've got curdled crusted, melted cream.
14:06This is finesse.
14:07Poor Hollywood, eat your heart.
14:09Look, this is all nice and smooth.
14:11Why did it curdle?
14:24The bakers sharing caramel tarts will now face the judgment of Paul and Prue.
14:29Hello, Lizzie.
14:30Hello.
14:31Hi, Lizzie.
14:39This is my tart will go on.
14:41And like the Titanic, it was a disaster movie.
14:43The cream melted.
14:44It does look a little rapid-ready.
14:46It's the piping that you've lost probably with the heat coming from underneath it.
14:50That's one crispy base, that.
14:52Mmm.
14:56Well, Lizzie, you might not have managed the finesse.
14:59Flavour is delicious.
15:00I mean, it's definitely a caramel tart.
15:02I think if you could have just had time to finish it properly,
15:05you'd have a little triumph here.
15:06Thanks for the life boost, anyway.
15:08I'll throw you a life jacket as well.
15:09The caramel is absolutely delicious with that base.
15:12It's a shame it looks like that.
15:14Still, I love it.
15:15Finesse, it's not.
15:22I like the look of it.
15:23The pipe works good.
15:24And the sides look neat.
15:25Good colour as well.
15:26So far, so good.
15:27Ah, good God.
15:37Mmm.
15:38Quite treacly, the caramel.
15:40So it's slightly bitter.
15:41But having said that, because you've got the apple there,
15:44and the nuts and the cream, it sort of balances it out.
15:46I think it's lovely.
15:47Yeah, good job.
15:55Looks lovely.
15:56It's very neat.
15:57Yeah, it's a good decoration on top of that.
16:04The cheese is too strong for me.
16:06Yeah.
16:06Too heavy on the chocolate.
16:08Almost too much caramel.
16:09I know it's meant to be a caramel tart.
16:11Caramel's a bit too dark for me.
16:13The ginger is coming through, and it is delicate.
16:15The pastry's a little bit thick, and I think you've just taken the caramel a little bit too far.
16:19All right, fair enough.
16:27It looks beautiful.
16:28It's very thin, and I love the hazelnut.
16:32That pastry is so crisp.
16:35The caramel is a little liquid.
16:38Funnily enough, although it's quite liquid, the textures are wonderful.
16:42I think it's overall a little too sweet.
16:44Right.
16:45We want caramel to be the hero flavour.
16:47It's not.
16:48It's the hazelnut.
16:49OK.
16:58There have been issues with cooling.
17:01It's a pity, because we did ask for a beautifully decorated tart.
17:04Obviously, the first thing you see about that is that it's split.
17:18It's going to rip.
17:20It would be 2,000 in my head.
17:21What you've made is nut toffee.
17:23It's too chewy.
17:25Not your best, Jürgen.
17:26Great flavour.
17:27But it's not quite what we asked for.
17:36It looks like global warming in the Arctic.
17:39Cooling time didn't quite work out.
17:46That is very nice thin crust.
17:49Custard looks as if it's just curdled a little bit.
17:52Yeah, the custard's definitely curdled.
17:54And that caramel, because it's sitting on the warm custard, it just remains liquid.
17:59Not getting a huge amount of flavour, which is annoying.
18:01The glory of caramel custard is the smoothness.
18:04Once you curdle it, you've lost the thing that it's famous for.
18:07I like the base.
18:08It's all about the base.
18:10Thank you, George.
18:11Thanks very much.
18:12I like it all.
18:13And I like you.
18:14Thanks, sir.
18:14That means a lot.
18:16I knew the custard was curdled.
18:17I could see it.
18:18Couldn't really get the flavours as well, so not a good morning at all.
18:22No finesse again.
18:24Flavour.
18:25No finesse.
18:26There is no doubt that the judges have stepped up the gear.
18:29It's a sign that the competition is getting serious.
18:35The bakers were able to practise their caramel tarts, but have no idea what caramel conundrum
18:41awaits them in the technical challenge.
18:46Hello, bakers.
18:47Today, your technical challenge has been set for you by Paul.
18:51Paul, any words of advice?
18:52You'll recognise this recipe, and it's pretty straightforward.
18:55So we expect perfection and not excuses.
18:59OK.
19:00As ever, the technical challenge will be judged blind, so we're going to have to ask these
19:03two lovelies to skip out of the tent of your pot.
19:06They're actually going bra shopping for Paul.
19:09Oh, that's nice they can do that together.
19:11It's nice, isn't it?
19:12For your technical challenge today, Paul would love you to make ten identical caramel biscuit bars.
19:18Each biscuit bar should consist of a crumbly, buttery, shortbread finger topped with thick caramel and coated with chocolate.
19:26You have an hour and a half, which doesn't sound like long enough to me.
19:29On your marks.
19:30Get set.
19:31Bake.
19:37The recipe is looking very sparse.
19:38This is all we've got.
19:40That's it.
19:41I think we all know what this is secretly.
19:43It's a family favourite, but I don't tend to do well with family favourites.
19:46I've never attempted to make the recipe.
19:49The shop board thing is perfect as it can be, so what's the use of it?
19:56We're looking for ten identical chocolate, caramel, shortbread biscuits.
20:01You've got shortbread, caramel on the top, and you cover it in chocolate.
20:05Perfect.
20:06Making a shortbread, the clue is in the name, short.
20:09So what you've got to do is add everything together, but not over mixing.
20:13If you fold it that extra bit, it goes like rubber.
20:16The caramel has to be just on the top, not going down the sides.
20:20Well, traditionally, it's just on the top.
20:21You've got to allow the caramel to set to a point.
20:23If you go too high, it's going to set like a toffee.
20:26Toffee.
20:26If you do too less, it'll just run off.
20:29Mmm.
20:30It's delicious.
20:31The caramel is beautifully soft, but not hard.
20:33It's just got that little bit of substance to it.
20:36Have you ever tried it and see?
20:37We're not with chocolate, aren't we?
20:41Mmm.
20:41Mmm.
20:44The first line is make the shortbread dough.
20:47That's it.
20:48So I've got the caster, I've got butter.
20:49I'm just going to put my egg in.
20:50I'm just mixing my flour in by hand.
20:53You want the shortbread to be snappy and very buttery and very crumbly.
20:57You get better control over what's going on if you do it by hand.
21:00Right.
21:01Come on.
21:03Do you eat biscuits like the one you're making?
21:07Sometimes, yeah.
21:08If I want like a sugary pick-me-up.
21:09Sugary pick-me-up would be a good advertising slogan for this, wouldn't it?
21:12Shall we do an advert?
21:13When you want a sugary pick-me-up, have one of these shortbread crumbly fingers with caramel on the top
21:22and chocolate coating that we can't name, but...
21:26You know what they are.
21:27You've seen them in the shops in the golden wrappers.
21:30That should be about good.
21:31Roll it down to a rectangle and place in the loaf tin.
21:35The thickness of the dough should be pretty consistent.
21:38It is a bit sticky, actually.
21:39I just press it in to make the tin shape.
21:41And now I'm going to put me down in the freezer to chill.
21:45I'm going to put it in there for five minutes.
21:48Let's see what happens.
21:51I'm just going to sum up the bakers in a very concise way.
21:55Check this out.
21:57Al Pacino, if he was on the Guess Who board.
22:02Lumberjack, Robert De Niro, serial killer.
22:04Wow.
22:06The main puppet in the labyrinth, mixed with League of Gentlemen.
22:13Princess Leia, dressed as a children's ball fighter.
22:17Wow.
22:18Don't ever come over here again.
22:20That's it.
22:21That's it, my work's done.
22:23They all hate me now.
22:27It's chill for about 15 minutes.
22:29Next step is bake.
22:31I'm going in.
22:33So I'll check after 15 minutes.
22:35Right.
22:36I'm going to set it for 10 minutes initially.
22:3812 minutes to start off with.
22:43Hi Giuseppe.
22:44Me and Matt are a little bit overworked.
22:46We're a bit tired today.
22:47So maybe you could do the time.
22:49Cool.
22:49Yeah.
22:50Can you do it in Italian, please?
22:51Yeah.
22:51Which one?
22:52We're halfway through.
22:55Bakers siete a metà strada.
22:59I'm going to move on, I think.
23:00Make the caramel.
23:01The dreaded caramel.
23:03The hard stuff.
23:05I'm looking for amber, but not too dark.
23:08Not quite happy with that colour.
23:10We're getting there.
23:11I want it to be a full bodied caramel.
23:14Like a nice glass of red wine.
23:17Now what I'm going to do is add the cream.
23:20You want to start doing some funny business.
23:22Fog up your glasses.
23:23I'm thinking to add the butter in now.
23:25It needs to get a bit harder.
23:26Lovely.
23:27I'm actually going to take that off.
23:29If it's too hot, it then turns into toffee.
23:31And then Paul's teeth will fall out when he eats it.
23:34I'm just a bit worried about my caramel.
23:35I don't know if I've done the right thing.
23:43I'm just checking it.
23:45No.
23:45Couple more minutes.
23:47Two more minutes.
23:48I don't want under-cooked biscuits.
23:50I think this is ready now.
23:51It's getting a nice golden colour.
23:54This is definitely the colour of a shortbread.
23:56That should be it.
23:58It's starting to get a bit darker at the edges.
24:00That looks good.
24:01It's starting to cool down a little bit.
24:02I can cut it.
24:03If perfection is what they want,
24:05they should be exactly the same size.
24:07Which is not going to be easy,
24:08because this is 18 centimetres.
24:10So I have to cut them at 1.8 centimetres each.
24:15I hope that just broke in the right place.
24:171, 2, 3, 4, 5, 6, 7, 8, 9, 10.
24:20That did not break in the right place.
24:25Bakers, you have 15 minutes left.
24:27We're going to have to just try and pipe the caramel on.
24:29The caramel needs to be liquid enough to be pipeable,
24:32but stiff enough to stay up.
24:34Just about the right consistency.
24:36Mine won't come through.
24:37It's not pipeable.
24:39I'm going to try and soften it up again.
24:41Oh, this is definitely of pipeable consistency.
24:44No finesse again.
24:45She got it all over.
24:47Let's see if that works.
24:48I'm running out of caramel.
24:50Oh, oh, just one more.
24:52One more push.
24:54I hope I'm a midwife.
24:57It's hot.
24:58No, why does this happen to me?
25:02This is a flipping nightmare.
25:06Nightmare.
25:08I would start melting the chocolate now.
25:10I'm thinking about how to do the coating.
25:13I thought of dipping, but the caramel layer is too delicate,
25:16so I'll pour it over.
25:17Is it just the top that needs to be coated?
25:19I don't know.
25:20Bakers, you have five minutes left.
25:23Stress, stress, stress.
25:24It's better.
25:25It's just going to get messy.
25:28Phew.
25:29I'm just going to pour on top now.
25:31I feel like it's all going to just fall off.
25:34Awful challenge.
25:37It's dripping everywhere.
25:40Oh, these are going to be the worst.
25:42One big biscuit.
25:43They're not even.
25:45We've lost some biscuit in this one.
25:48I hate these.
25:49Bakers, you have one minute left.
25:54All right.
25:55Cardigan is coming off.
25:56There needs to be a zigzag, right?
25:58I'm panicking.
25:59You can do this, kids.
26:01Can we really?
26:04Ugh.
26:05He's not going to get perfection again.
26:07Can I do that?
26:09Oh, oh, oh.
26:11Oh, this caramel has fallen off by biscuit.
26:13That one at the end.
26:17Bakers, your time is up.
26:21I'm screwed.
26:27Paul and Prue are expecting ten identical shortbread biscuit fingers topped with caramel and coated in chocolate.
26:36And they have no idea whose bake is whose.
26:41We'll start with these.
26:42They are quite neat and they're all pretty uniform.
26:45There's a little pattern across the top.
26:47They're nice and slim.
26:48I quite like them.
26:52The caramel tastes lovely.
26:54But I think the biscuit is a little soggy.
26:56But it's neat enough.
26:57The flavour's there.
26:59Last minute rush job.
27:00They're a mess.
27:01I think there's just too much chocolate in the middle and not enough at the end.
27:05The biscuit's a bit soggy again.
27:07Caramel's dropped down on one side.
27:09We wanted the caramel just on the top.
27:11The flavour's there.
27:12Right.
27:13Moving on to this mess.
27:14This one is not finished at all.
27:16Watch yourself, Prue.
27:23That will take your teeth out.
27:26It's so hard.
27:28Well that's basically toffee.
27:30Not a biscuit at all.
27:30Textures are all wrong.
27:32Moving on.
27:33Bit messy.
27:34Bit of a rush.
27:34This doesn't look great, does it?
27:36Cook quite well.
27:40Very soft again.
27:41Biscuit's a little too soft.
27:42But the flavours are good.
27:43These are pretty uniform.
27:45They have a pattern.
27:47Wow, there you go.
27:50That's quite a good biscuit.
27:51Got a nice caramel.
27:52They've got all the elements, but it's just not neat.
27:55Right.
27:56OK.
27:59Good luck.
28:00Oh, there's one.
28:03Soft biscuit.
28:04It's going to be very soft biscuit.
28:05Caramel all around the edges.
28:09It's gone quite rubbery, that biscuit.
28:11And they do look a bit of a mess, although there are some decoration on the top.
28:15OK.
28:16Paul and Prue will now rank the caramel fingers from worst to best.
28:21In sixth place is this one, George.
28:25You took your caramel to a brick hard toffee and you didn't really finish.
28:30In fifth spot we have this one.
28:32Lizzie.
28:33Bit of a Mestiz.
28:34And actually the shortbread was more like bubblegum.
28:37Oh, yeah.
28:37Christelle is fourth and Chiggs is third.
28:41And in second place...
28:44And we have this one.
28:45Who's that?
28:46Jürgen.
28:46That was you.
28:47They look very good.
28:48And the biscuit's nice.
28:50Just not perfect.
28:51So, in first place...
28:53Yay!
28:56I wouldn't clap.
28:58The overall look were pretty good.
29:00The biscuit's a little bit soft, but overall you're the one that ticked the most boxes.
29:04I'll take that.
29:05I'll take that.
29:06Well, that was another surprise.
29:08Certainly getting first is a boost, however, Paul did say I wouldn't clap.
29:13They looked a bit uneven and that got me second place.
29:17But I'm happy with that.
29:18It feels a lot better than this morning.
29:19I don't think that could have gone any worse.
29:21I've had a terrible day.
29:22I just want to produce a good showstopper and just show that I can produce something that's not toffee.
29:29Yeah, do my best.
29:40The bakers now have one more caramel challenge.
29:44Good luck.
29:44Good luck, everyone.
29:46In which to impress the judges.
29:51Hello, bakers.
29:52Welcome back to The Tent.
29:53It's time for your showstopper challenge.
29:55The judges would like you to create a visually spectacular caramel flavoured dessert complete with an exquisite sugar work dome
30:05or sphere.
30:06The style of dessert is entirely up to you, but it must have at least one baked element and two
30:12caramel components.
30:14You have four and a half hours.
30:16Just enough time to attract every donkey, fly and wasp in the vicinity.
30:20On your marks.
30:21Get set.
30:22Bake.
30:24Here we go.
30:25Here we go.
30:27The sugar dome is going to be the headache of the whole thing.
30:30Head down.
30:31Happy thoughts.
30:32Good vibes.
30:35Highly decorated showstoppers, for me, are the best thing.
30:38And the fact that it's married up with caramel, this should taste and look amazing.
30:42Just to make it more difficult, we've asked them to encase the whole thing in a dome of sugar.
30:49Who would ever, in their spare time, make a sugar dome?
30:53It's a specialist skill, which you don't really expect most bakers to have.
30:57But of course, these are great bakers.
30:59We do expect them to be able to work with sugar.
31:02Sticky, sticky.
31:04Traditionally, it would be made with caramelized sugar.
31:06But they can use isomalt, which is actually more stable.
31:09The most important thing is you should be able to see through it.
31:13The thinner and the clearer, the better.
31:15I'm not expecting failures.
31:18Like hell, I'm not.
31:21Hi, Chiggs.
31:22Hi, Paul.
31:23Hi, Prue.
31:23What are you doing for your caramel dessert?
31:25Mine is called the caramel mistake.
31:27Because every time I've made it, I can't stop making mistakes on here.
31:30All right, OK.
31:31Good start.
31:32So my sugar dome, I went through two kilos of sugar at home with, and I couldn't get one out.
31:37How many times did you do it?
31:38I think it was 16 times in total.
31:41And then I learned about this lovely stuff.
31:43What is that, isomalt?
31:44So it's isomalt.
31:45Worked first time.
31:46Chiggs' dome will showcase a chocolate flower.
31:49His layered dessert contrasts caramel, chocolate and pecan with a coffee mascarpone mousse.
31:56The first time I did it, it didn't set properly.
31:58So I've added an extra sheet of gelatin in there as well to make sure it sets.
32:00You started last year.
32:02Yeah.
32:02So you're learning on the job in the bake-off this year.
32:03Yes, basically, yeah.
32:04It's like an apprenticeship.
32:05Well, good luck, Chiggs.
32:05Thank you, guys.
32:06Thank you very much.
32:09But when it comes to sugar domes...
32:11I'm so scared.
32:13There's more than one novice in the tent.
32:16I've broken more domes than I've made.
32:18Let's put it like this.
32:19In practice, it has turned out very hazy.
32:21I've got a couple of tricks to make it more transparent.
32:24I'm not sure whether they will work.
32:25I'll give it my best shot.
32:27Rich with caramel, Giuseppe's layered dessert includes a set salted caramel mousse topped with a set apricot and caramel glaze.
32:36That is really lovely flavours.
32:38And they're pretty classic.
32:40And lots of caramel.
32:41Yeah.
32:41I've made sure that the caramel is everywhere in my dessert today, so there will be no complaints.
32:46So this is my peanut sable base.
32:48That's going in for 15 minutes.
32:50The bakers can choose any style of dessert they wish.
32:54It's a dessert that looks like a Russian shallot.
32:57So I've got ladyfingers on the outside.
33:00I am making an apple cake with calvidot in.
33:04It would be boring if we all done the same, wouldn't it?
33:06But they must deliver contrasting layers of set and baked elements.
33:13It needs to be a harmony of textures and flavours.
33:17Every element needs to generate an interest, a curiosity.
33:21One baker going all out on layers.
33:24There's 107 steps on my list.
33:26Quite busy today.
33:28Is Jörg.
33:29One element is a caramel.
33:31Another element is a hazelnut praline.
33:34And then I've got a caramel bavaroa.
33:36I've got a shortcrust bottom.
33:38Then I've got a layer of mango and passion fruit bavaroa.
33:42Then chocolate genuise.
33:44Then caramel bavaroa.
33:46And passion fruit glaze on top.
33:48Under the dome is a mango flower.
33:50I've got ladyfingers on the outside.
33:52Goodness.
33:53Is that it?
33:53Well, I probably could bake a few more things.
33:56No, no, no.
33:59Encased in ladyfingers and topped with a mango flower,
34:03Jörgen's ambitious caramel and fruit charlotte
34:06will be packed with multiple layers of flavour.
34:10So is this going to be your return to form?
34:12I'll try to make it my return to form, yes.
34:14When you don't have an excellent week,
34:17you still have quite a good week,
34:18but then everyone's disappointed.
34:20Like, you have to be the best every week.
34:22Like, even if you get one element wrong,
34:24everyone's like, Jörgen!
34:25I want to do my best.
34:27Jörgen may be stacking up a wide variety of layers.
34:30Making element number three, chocolate genuise.
34:33But George is taking a simpler approach
34:36with layers of nutty meringue.
34:38Scaled it back a little bit, to be honest.
34:40So the main component is the dacquoise.
34:42So I'm going to have three of them.
34:44I think I want crispy exterior with a little chew inside.
34:47Otherwise, it's just a bit of a chewy mess in your mouth.
34:49Between his trio of hazelnut and almond dacquoise layers,
34:53George is opting for a salted caramel Italian meringue buttercream
34:57and a smooth chocolate ganache.
35:00The dacquoise itself,
35:01they're going to be quite difficult
35:02to break through three layers of it.
35:04In practice, it seems to have gone pretty well, Paul.
35:06You need to bring your A-game today.
35:08I know. I packed my bags last night.
35:10There's confidence for you.
35:11I'm going to go and unpack your bags now.
35:14All right, thanks. Good luck, George. Cheers.
35:16Once the caramel layers have done,
35:17I feel a lot more calmer,
35:19because they are supposed to be the main element.
35:20As if making caramel wasn't tough enough...
35:23This will be caramel. I hope.
35:26Today, the judges want this sticky star ingredient
35:30showcased in spectacular style.
35:33This is going to go in a mousse,
35:34and then by swirling in some caramel,
35:36you'll kind of see different shades of caramel.
35:39Fifty shades of caramel is what I'm calling it.
35:41It's a challenge that means taking on multiple tricky techniques.
35:45What are you doing?
35:47This is the early stages of honeycomb.
35:49Oh, I like honeycomb. Do you?
35:51Yeah. The only comb we need.
35:55So that's going to be honeycomb, sugar and syrup,
35:59and then bring it up to about 150 before you add the bicarb.
36:03It's like a little science experiment, isn't it?
36:05And Lizzie is playing mad professor in more ways than one.
36:09Unlike everyone else, I'm not going for the delicate doom on top.
36:12That's just not me, is it?
36:13So I'm doing a bowl, and then I'm filling everything inside.
36:17This sounds like a trifle.
36:19It's a hodgepodge of desserts.
36:20It is.
36:21It's called roses really smell like caramel,
36:23and people get given flowers all the time,
36:26and I'd rather get given quiche.
36:29Lizzie's turning the bake on its head with a blue isomalt bowl
36:33filled with apple cake and sage-flavoured caramel
36:36and decorated with apple and toffee pastry roses.
36:40I want to see finesse.
36:42You say this every week.
36:43I know.
36:44And they are getting better.
36:46I want to see the finished product today.
36:47Proper finesse.
36:49Whilst Lizzie needs to refine her floral decorations...
36:52Look at the way I dress.
36:54Does it look like I have finesse in any aspect of my life?
36:58Christelle is working on a prickly plant that's close to her heart.
37:02My late grandad, Greg, the day before he suddenly passed away,
37:06he randomly bought a cactus,
37:08and he left it in the porch of our house,
37:10and then he passed away, sadly, the following day.
37:13But that cactus is still in our house, and it is humongous.
37:16So I'm calling it Grandad Greg's Cactus Garden.
37:21Christelle's salted caramel mousse dessert
37:23will contain a coffee peanut ganache on a peanut biscuit base,
37:27whilst grandad Greg's cacti will sit underneath an isomalt terrarium dome.
37:33He was very, very generous.
37:35And just buy us, like, slabs of chocolate and sweets.
37:37My mum would get so annoyed.
37:39This is for him.
37:40To hope I don't mess it up.
37:43George, you didn't believe me when I said I've unpacked for you.
37:47You're not going anywhere, mate.
37:49You haven't got my clothes.
37:50You are the best.
37:51I had a right rummage around in your room.
37:54That is hilarious.
37:56George, I'm wearing your pants.
37:58I love it.
38:03How long have we got left?
38:04Bakers, you are...
38:06Noel, you are halfway through telling the bakers
38:09they are halfway through.
38:10You are halfway through.
38:12Noel, you have told the bakers they were halfway through.
38:15Thank you, Matthew.
38:17I'm starting to build my cake.
38:20I'm setting things.
38:21Then I put more things together than I set things.
38:23With so many elements to make...
38:26This is my second batch of caramel.
38:27Ready for the mousse.
38:28The bakers need their layers to set quickly.
38:31Adding the gelatine now.
38:33And so most are opting for that notoriously tricky ingredient.
38:37These are gelatine sheets for the coffee mascarpone cream,
38:40so it's set properly.
38:41But gelatine can go spectacularly wrong.
38:45It's quite tricky because you don't want to have,
38:47like, just basically a layer of, like, jelly
38:49because that's kind of gross.
38:51Add too much and meticulously made elements can turn to glue.
38:56I'm settling somewhere in the middle.
38:58Hopefully that will be okay.
39:00I'm adding the Bavarian layer to my shallot.
39:04It is already quite set.
39:06There you go.
39:09That is now going to chill out for a little bit.
39:11As well as perfectly set desserts.
39:14Okay, another thing done.
39:15The bakers require an exquisite finish
39:18to take their bakes from the everyday...
39:20So this is what you call a mud pie.
39:22...into the extraordinary.
39:24But I'm going to turn this now into a mirror glaze
39:27with the addition of cream and sugar.
39:29But a set glaze means reaching for the gelatine once more.
39:34Mmm!
39:35This didn't happen in the practice.
39:37This, this, this jelliness.
39:39I'm going to pour it in here and see what happens.
39:44This doesn't look good.
39:46Put the gelatine in too quick.
39:49Didn't read my instructions, did I?
39:53This isn't right.
39:58Oh, flipping eight caramel.
40:00I'm going to start again.
40:02You're here for the money shot, Noel.
40:04Desilately trying not to make a weird joke about that.
40:06Yeah!
40:08It's like molasses.
40:09It's so deep.
40:12Are you going to be able to see your face in that?
40:14Can you see yourself?
40:15Yeah. High five.
40:16Yeah, man.
40:17Good luck.
40:17Thanks.
40:19That is sticky.
40:20Let's do round two.
40:21Now do you know why I call this a caramel mistake?
40:26Hello, Jörgs.
40:27Hi, Matt.
40:28Jörgs?
40:29What do people call you?
40:29Do you have a nickname?
40:31No.
40:31Jörgchen.
40:33Erm.
40:34Jörgeler.
40:35Jörgy.
40:36Endless variations.
40:38No one even calls you Jörgs.
40:39As a German, I don't understand this English thing of putting an S at the end of a name.
40:44Like, er, mats.
40:46Yeah, mats doesn't really work.
40:48Mats.
40:49I like it.
40:53Now it all comes to life without a dome.
40:56Can you tell them roughly how long they've got?
40:59Bakers, you've got half an hour.
41:01I said roughly.
41:02Oh, sorry.
41:03Bakers, you've got half an hour!
41:06George, you good?
41:07I think so, man.
41:08Sugar dome.
41:09This is the scary bit.
41:10I'm doing the stinking sugar dome.
41:13Domes are created by pouring isomalt or sugar over moulds of various kinds.
41:19Weirdest thing I've ever done ever, dry a balloon.
41:22I'm using the technique with cling film over a bowl.
41:26Most of the bakers have chosen the more stable isomalt.
41:30It just needs to be something below 130.
41:33But in hope of a clearer dome...
41:36Do you think I'll get any points for using sugar as opposed to isomalt?
41:39George has taken the risky decision to use pure sugar.
41:43I'm going to keep my ball.
41:45So I'm going to just pour this into my dome, which I've lined with cling film.
41:50Paul and Prue will be looking for a flawlessly transparent dome.
41:55It's probably going to be an imperfect dome, but aren't we all imperfect?
41:59And that's what I'm going to tell Paul Hollywood.
42:02The thinner the sugar, the clearer the dome.
42:06Double dip to make it a bit thicker.
42:08It's like a crystal ball.
42:09See the future.
42:10Wow.
42:11You get fruiter next week.
42:15But this brittle substance is fickle.
42:18Now I need to hold this for ten minutes.
42:20Go too thin...
42:22...and the slightest pressure will cause it to crack.
42:24It's been very hit and miss in practice, I'll be honest.
42:27But pouring the dome is only the beginning.
42:30I'm starting to sweat.
42:32Even if they decide it's set enough...
42:35I'm brave enough to let go.
42:37The bakers still have to un-mould their fragile creations.
42:43It does sound like there's a lot of cracking going on.
42:46I think the sugar is set.
42:50Just got to pop the balloon then.
42:52Just hope that it doesn't shatter when I take it out.
43:05Good God.
43:19I'm so scared.
43:22Oh, oh, oh.
43:25Mother help me.
43:26Is that just...
43:28That's a broken dome.
43:32Beauty.
43:33Get in there.
43:35Look, it's not not usable.
43:36I don't like the drips of that.
43:38How much time do we have?
43:39Bakers, you have 15 minutes remaining.
43:43I'm going to do it again.
43:44I'm going to do another balloon.
43:46Because the drips aren't even enough.
43:48And he's going to be like, no finesse.
43:49Yes.
43:49I'm pretty pleased with it, to be honest, I think.
43:52The dome is very hazy now.
43:53If you warm it with a blowtorch, it can get more transparent.
43:58Actually, it's perfect.
44:00Could have been clearer, but it's done.
44:05Right.
44:06Dome number two.
44:08I'm going to get finesse tattooed on me.
44:12Next is the final decoration.
44:15Put my mango flour on.
44:17Oh, there's a crack.
44:19I think it's going to break again.
44:21I think I'm going to have to start again.
44:23Stressy, stress, stress.
44:25That looks well better.
44:28Yes!
44:29You did it!
44:31How's yours going, Christelle?
44:32I'm on my third one.
44:34Third?
44:35I'm going to go for more isomalt.
44:41Come on, Christelle.
44:42You can do this now.
44:43You can do this.
44:43Yes.
44:44Well, that's...
44:45Yeah, that hasn't worked.
44:47Likers!
44:48Ten minutes left!
44:49Lizzie, how hard is a balloon technique?
44:51Start melting your ice, Mum.
44:53Yeah.
44:53Christelle, dome number seven.
44:57So, I'm going to try the balloon technique,
44:59which I've never done in my life.
45:02I'm just going to make it really thick.
45:05This is a bit thick.
45:07Five minutes until this is set,
45:08and I've got eight minutes left of the challenge.
45:10I'm going to be sick.
45:13Putting the dome in place.
45:15Please don't break.
45:17Bakers, you have five minutes remaining.
45:20I think we're going to have to just pop it, aren't we?
45:22Just cut the bottom.
45:23We can't get water on the thing.
45:25Go, go, go.
45:28Final finishing touch.
45:30Caramel layer, beginning to ooze out.
45:32There you go, you peel it off now.
45:34That's fine, that's fine.
45:35Do you know what? That's okay.
45:37Lizzie, you're the best person in the world.
45:39Oh, my God.
45:40You've got to put it on the cake.
45:41Do you have to do it now?
45:42Right, I'll do it now.
45:45Oh, my God, no.
45:46No, no, no, no, no, no, no.
45:47Is it stuck?
45:50Oh, my God, no.
45:52No, no.
45:53Why did I do this?
45:54Yeah, come on.
45:55That was like watching Charlie Chaplin.
45:57I've done it, I've made it.
45:58I'll just put it in this sticky bowl.
46:02Just...
46:06Bakers, you will be relieved to know your time is up.
46:12You've got to leave, you've got to do.
46:14Hands up, who's having a heart attack on behalf of Christelle?
46:19Group heart attacks, everyone.
46:34It's judgment time for the baker's show-stopping caramel desserts.
46:40Christelle, would you like to bring up your show-stopper, please?
46:56What happened to the bowl?
46:58It was a bit of a last-minute rush at the end.
47:00I ended up going with the balloon method.
47:01So I did it while it was quite warm.
47:03It was going to be bigger.
47:04I like the look of the chocolate.
47:06You've got a lovely glaze on that chocolate.
47:07Yeah.
47:09That looks lovely.
47:10That's very beautiful.
47:18I love the flavour.
47:19Some salted caramel chew.
47:21The biscuit layer is okay.
47:23The chocolate layer on the top is just too thick.
47:25And your mousse is quite dry.
47:27A mousse should be like bubbles on the mouth.
47:29It's quite stodgy.
47:31Gelatine?
47:32Yeah.
47:32Too much.
47:33It's a bit too much.
47:34Look, it's gluey.
47:35So overall, I quite like the flavour even though it is rich.
47:38You could need a lot of that, but it looks lovely.
47:41I'll take that.
47:51Jürgen, I think it looks most spectacular.
47:54I love the sponge fingers.
47:56The isomalt looks really thick.
47:58You've got quite a heavy colour here, but the dome itself looks beautiful because it's absolutely
48:02crystal clear.
48:04Love the flower in the front.
48:05Looks really good.
48:07Oh.
48:08Oh, you are a piece of work.
48:10Cut into.
48:12Oh, look at that.
48:13Gosh, that looks beautiful.
48:15Wow.
48:15Wow.
48:16Do you know that looks so lovely because the bavois are the same thickness.
48:21The caramel at the bottom and the pastry is really thin.
48:27It's delicious.
48:29Absolutely every layer from the shortbread to the bavois all the way to the top.
48:33The passion fruit, the praline, the lady's fingers.
48:36The whole thing's beautiful.
48:38It's nice to have you back in the tent, Jürgen.
48:39Thank you very much.
48:40Yeah, it's an absolute triumph.
48:43Can't resist another mouthful.
48:45Well done.
48:46Thank you very much.
48:47Well done.
48:48Smashed it.
49:00Lovely shape, though.
49:02Very misty.
49:03Yeah.
49:04Looks like a greenhouse in the winter, though.
49:07Apart from that, it's very elegant and neat.
49:11Oh, come on.
49:14Oh.
49:19There's so much caramel.
49:21Certainly tastes of caramel.
49:23And actually, it's not too much.
49:25There's something slightly wrong about the textures.
49:27The sort of glueiness of the glaze is a little unpleasant.
49:30Your mousse is all wrong.
49:31It's like a wallpaper paste and it's heavy and stodgy and dry.
49:35The glaze is too gluey.
49:37Put gelatin in there.
49:38I did, yes.
49:39Probably a little bit too much.
49:40However, it does taste lovely.
49:58Looks a mess, doesn't it?
49:59It does a little bit, yeah.
50:00You've had a bit of leakage.
50:02Nothing's set.
50:03Doesn't look the right colour.
50:04No.
50:04Looks too light.
50:05The isomalt's too misty.
50:07It's a shame because you can't see all the chocolate work inside.
50:10I know.
50:10Let's take it off.
50:12I mean, that looks a lot better already.
50:17Ooh.
50:17Look at that.
50:19I love the even layers.
50:20It's really nice.
50:23The caramel wasn't taken as far as it could have been, which is why it's poured out.
50:27Your dacoisse is nice.
50:29It works with the coffee flavour.
50:30I think the flavour is absolutely delicious, Chiggs.
50:34Definite caramel.
50:35The chocolate is just there.
50:37The praline is delicious.
50:38It's just all a bit liquid.
50:40It's such a pity because it's so nearly perfect.
50:42Yeah.
50:43Thank you, Chiggs.
50:44Cheers, guys.
51:01Well, straight off the cuff, it looks amazing.
51:03I like what you've done with that dome, considering it's made from sugar.
51:08That's difficult.
51:09It's a nice-looking cake.
51:10George, I think it's beautiful.
51:12This is going to be difficult in sugar.
51:14Oh.
51:14I know.
51:15Perfect.
51:16Boom.
51:24Wow.
51:29I could eat a lot of that, George.
51:32It's a little too dry for me.
51:34You've got dry chocolate ganache, dry dacoisse, then you've got a little thin layer of buttercream,
51:39and then you have dacoisse again.
51:40It needed a mousse or a bavois rather than just a buttercream.
51:43The taste is nice, but the texture is for me just too dry on the mouth.
51:46I sort of know what you mean, but I actually think that if you get a whole mouthful of
51:50everything, it's delicious, and I think you've done a really good job.
51:55Thank you very much, George.
51:58Thank you very much, George.
52:11Thank you very much.
52:11Well, it looks amazing.
52:13As always with your bakes, it's surprising and witty.
52:17I like it.
52:18If we asked for finesse, I think we've got it.
52:21You've done an upside down dome, which is unusual and brave.
52:25Well, let's have a look, shall we?
52:29I'm going to do this.
52:30I think I'm going to need a spoon.
52:39I have never had sage caramel before.
52:42What do you think?
52:43Well, the flavour is very strong.
52:44To be honest, Lizzie, it doesn't look great inside there.
52:48It's a bit rough and ready.
52:49It's just like a trifle.
52:51You've got literally just a mess of everything going on.
52:54You've mashed it with the flowers.
52:56Funnily enough, Paul says it's like a trifle.
52:58It would be better if it had a ton of custard in it because it's quite stodgy.
53:02The roses are not great to eat, and it's very sweet.
53:05I've never had anything like it before.
53:07I think it was very brave.
53:09Yeah, very brave.
53:10Thanks, Lizzie.
53:11Ta.
53:13It's finesse.
53:15It's finesse.
53:16The tables have turned, so now I'm all style and no substance.
53:20He likes the flavours.
53:21He loved the way it looked.
53:23He just thought it was a bit dry.
53:24Whether it's enough, I don't know.
53:26I don't know who's going to go home.
53:28I don't know who's going to get to the baker.
53:29Do you know what?
53:30I think we're all pretty on edge, actually.
53:32Definitely think this is a tightest week.
53:33100%.
53:44Well, I think that the bakers will be glad to see the back of Caramel Week.
53:48It's been really good in parts.
53:49Nice to see Jürgen come back.
53:51I think the one that deserves a little pat on the back was George for using sugar.
53:55He could have come in today and said, I'm beaten.
53:57But he came in and really did himself proud.
53:59Is it enough to save him?
54:01And Lizzie, I have to say, has not done herself proud.
54:04The whole thing was sort of inedible.
54:05Does this mean Lizzie is near the bottom now?
54:08It's Harold George, isn't it?
54:10George has been struggling over the first two challenges.
54:12He's built himself up and Lizzie's sort of dropped out.
54:15I don't think he's on his own anymore.
54:16I was a little bit upset about Giuseppe's as well.
54:19That was really gelatinous.
54:20He's still got a good chance of being Starbaker because he did do so well in the other two.
54:25I think Christelle is in line for Starbaker because she had not had a bad week.
54:29Jürgen's had a pretty good week.
54:31But he did come second in the technical and I think he's done really well today.
54:35So let's talk about Chiggs.
54:37I thought he did very well in his Chignature.
54:39Chiggs has got better every challenge from Signature through to Showstopper.
54:42At the end of the day, I think you've got two people in trouble and the other four in line
54:47for Starbaker.
54:58Well done, bakers. That was a tricky week. Caramel.
55:02And I've got the amazing job of announcing who is Starbaker this week.
55:07And the person who's Starbaker this week is...
55:16Jürgen.
55:18APPLAUSE
55:21You're back, Jürgen Pops. You're back.
55:23Jürgen Pops, you're back.
55:27And I have the unenviable task of telling you who's going home.
55:32And what I will say is that it was really close this week.
55:35Could have been one of two people.
55:36The person who's going is someone we've all grown very close to.
55:39And we're all going to miss a lot.
55:42I'm afraid that the person going home this week is...
55:52Jürgen Pops.
55:56Jürgen Pops.
56:13Jürgen Pops.
56:16Jürgen Pops.
56:23Jürgen Pops.
56:26Jürgen was back to his old self, wasn't he?
56:28It was honestly one of the best desserts I've ever tasted.
56:31And I want the recipe.
56:32How many is that now?
56:33How many Starbakers?
56:34Three Starbakers.
56:35Good God.
56:36Hello, darling.
56:37How are you?
56:37Yes, Starbaker again.
56:40No way.
56:41Yes.
56:42Oh, amazing.
56:45Caramel.
56:45I think we've got five of the strongest bakers this year going through.
56:49Quarter-final?
56:50What the hell?
56:52Yeah, it does feel all of a sudden like we are in a serious competition now.
56:55Going into next week is going to be a little bit different and I think very difficult.
57:01Next time.
57:02Nightmare.
57:03It's the quarter-final.
57:05Discounter.
57:06And Free From Week.
57:08As the bakers face dairy-free.
57:11This one's going to be tough because porn's a proper pudding lad, isn't it?
57:14Vegan.
57:15Why is mine disgusting?
57:17And gluten-free bakes.
57:19Organised chaos.
57:21But to reach the semi-final.
57:23How long have we got left?
57:25I'm just breaking my freezer.
57:27The bakers will need to ensure they are not free from flavour.
57:33I expect it better from you.
57:37Are you a star baker in the making?
57:39If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part.
58:08Orcestine.
58:08I'd like to見 to you.
58:10This is a great day.
58:10Let's go to regular marketing.
58:11What was the favorite thing?
58:11I'm not your favorite thing.
58:11I'm not your favorite thing.
58:11I'm not your favorite.
58:13You're welcome.
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