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00:04In the beginning...
00:06Good luck in there.
00:07...there were twelve.
00:09Hello, Bruce. How are you doing? You alright?
00:11Flintstones begegnons.
00:13I don't want to get emotional.
00:15Everybody's terrified about collapsing gates.
00:18Oh, no!
00:19Oh, my God!
00:24Now...
00:25Breathe.
00:26I need to breathe.
00:28...there are three...
00:29...there's so much to do.
00:30Are you taking the mic?
00:31Do not drop.
00:33This is not going to be pretty.
00:35Can't do anything now, can I?
00:38In the oven, it's...
00:41Off!
00:42What have you done?
01:11The 2021 final is like no other.
01:15Are you serious?
01:16Yeah, absolutely.
01:17For the first time ever, each of our finalists have won two Hollywood handshakes.
01:22Oh, my God!
01:23And also been awarded Star Baker two times.
01:27Giuseppe.
01:28It's never been this close before.
01:31It's Giuseppe, congratulations.
01:33From the beginning, Giuseppe's eye for elegant precision...
01:36That looks as neat as a pin.
01:38...and consistently stunning Italian-influenced recipes...
01:41It served at a decent hotel.
01:43How many stars?
01:44Oh, a good five.
01:45...marked him out for Bake Off greatness.
01:47I don't have any special strategy for the final.
01:50I'm trying to leave it as a standard baking day with no extra pressure.
01:54As far as I can, at least.
01:57Christelle has delivered some of this year's most beautiful bakes.
02:00It's a great-looking cake.
02:02And coupled with incredible flavours from her Gohan family recipe book...
02:06I have to tell you, it's delicious.
02:08...she's peaked at precisely the right time.
02:11That, Christelle, is flawless.
02:14But she's the only finalist yet to win a technical challenge.
02:18Maybe today is the day when I do nail a technical challenge.
02:21There is no room for error, even if it's a case of...
02:24...you've just overbeat your batter by, like, one fold.
02:30Chiggs is one of the least experienced bakers to ever reach a final.
02:34Compose yourself.
02:36But you wouldn't know it.
02:37That's very clever.
02:38Learning more and more with each passing week...
02:41It's so nearly perfect.
02:42His quarter and semi-final bakes were among the best in this year's competition.
02:47It's exceptional.
02:48You've really been on a journey, haven't you, Chiggs?
02:51I've been an underdog for this whole thing.
02:53In my opinion, that is.
02:54It's imperative that you have a good side today.
02:56To just build that confidence and just settle the nerves a little bit.
03:05Congratulations, bakers.
03:07You have made it to the final of the Great British Bake Off.
03:12Today, for your last ever signature challenge, Paul and Prue would love you to make an exquisitely decorated carrot cake.
03:19Your sponge should consist of complementary flavours and textures in the form of fillings and decorations.
03:27Remember, it's not just Paul and Prue you're trying to impress with your carrot cake.
03:30Bugs Bunny's gonna swing in later to be a guest judge.
03:33He's on the way here now.
03:34He's getting a lift from Yosemite Sam.
03:37And there'll be all manner of animated antics and hilarious mayhem.
03:41You have two hours, 15 minutes, and da-da-da-da-da-da-da-da.
03:45That's all, folks.
03:46On your marks.
03:47Get set.
03:48Bake.
03:51I've got an enormous amount of things to squish within two hours.
03:55I'm not trying to think too much about it being the final because then I think I'll just freak myself
03:58out.
03:59I'm not the biggest fan of carrot cake, but what can go wrong?
04:03Anybody would think a carrot cake is so simple and easy.
04:06But we want something really special and different.
04:09We're looking for inventiveness.
04:11We want carrot to be the hero, but we want to see other highly decorated elements being added to it
04:16as well.
04:17Two and a quarter hours sounds a lot of time, but the thing is you cannot put cream cheese frosting
04:22onto a warm cake.
04:23Because the whole thing will just slide, melt, and it'll look a mess.
04:28The issue with the signature bake in the final is make one error.
04:31That could be the one that loses you the Great British Bake Off title.
04:35Morning, Giuseppe.
04:37Morning.
04:37Hello, Giuseppe.
04:38What are you gonna be doing for your carrot cake?
04:41I'm gonna be giving a bit of a Mediterranean Italian twist for a change.
04:45The key element is gonna be a fig jam with walnuts.
04:49Love it.
04:50Giuseppe's fig and walnut jam will fill an orange zest-infused carrot cake decorated with a light orange cream cheese
04:56icing, candied walnuts, and fresh figs.
05:00I love the idea of the figs.
05:01It's gonna be a nice hit on top of a traditional carrot cake, you know.
05:05I like the idea of being able to do all of this in two hours, because there are a lot
05:08of baked elements and we'll have to be very, very quick today.
05:12Whilst Giuseppe is giving his carrot cake a Mediterranean feel, Christelle is heading a little further east.
05:20This is fresh cardamom.
05:22You should hopefully get a hint of orange from the orange curd, then you taste pistachio and then finally you're
05:27left with a bit of cardamom on your tongue.
05:29Christelle's richly spiced sponges will form a towering four-layered carrot cake, decorated with a pistachio and mascarpone icing.
05:37It's only carrot cakes. What could go wrong? What could go wrong?
05:40Stop it, because you know when you say that.
05:41This is what you make when you're like six, isn't it?
05:43Carrot cake!
05:44Yeah, yeah.
05:45Also, kids hate carrot cakes. Like, do you want chocolate cake, tea buffet, or carrot cake?
05:48Yeah.
05:48No kid's ever gone, I want carrot cake.
05:50True, but...
05:51My kid says carrot cake, I'll literally push them into a ditch.
05:54Stop it!
05:54Chocolate!
05:55You can't say that about your kids!
05:57They're never gonna say it. They're cool. They'll go, I want chocolate, double chocolate.
06:00I want all this stuff I'm not allowed to have.
06:02Yeah, fair enough.
06:02No children go, yes, I'd quite like leather and bread and carrot cheese.
06:07With Christelle and Giuseppe attempting to add their own twist to the classic carrot cake,
06:13Chiggs is also trying something new.
06:16This is the second time I've ever made a carrot cake.
06:19For his first ever carrot cake recipe, Chiggs is adding a star anise-infused pineapple jam
06:24and will decorate with yet another first.
06:27I saw something on YouTube the other night on how to make these look really tiny
06:31and itty bitty like itty bitty carrots.
06:32How much carrots have you got in the actual batter?
06:34900 grams.
06:36In the batter?
06:37In the batter.
06:38That's a lot.
06:39That's a lot of carrots.
06:40I do want the carrot flavour to come through.
06:43Or 40 grams.
06:44The sooner they begin baking, the longer the finalists will have to cool their carrot cakes
06:49before decorating.
06:50Because I've got four layers, I just want to make sure that each layer is the same.
06:55And whilst Christelle and Chiggs are hoping to speed up the cooling process by baking individual sponges,
07:01with his final signature, Giuseppe is taking a huge gamble.
07:07He plans to bake one large cake and then slice it into three layers.
07:11So I'm using a heating rod in the centre and a cake belt around it to homogenise the heat across
07:18the cake.
07:19These are going to go in now.
07:21I'll do 23 minutes first.
07:24I'm going to check it out for 80 minutes.
07:26You might need an extra 10 minutes after that.
07:35I'm done.
07:36Done.
07:37One hour and 15 minutes.
07:39A long time.
07:41Bakers, this is the last time we will be telling you that you are halfway through a signature challenge.
07:49A classic carrot cake is decorated and filled with a simple cream cheese icing.
07:54I just want to try something new with it.
07:56But for the final signature bake, that won't be enough for Paul and Pru.
08:00This is the pineapple jam.
08:02For me, pineapple is one of the best fruits ever.
08:04I think it might complement the cake.
08:06Hello.
08:07Congratulations.
08:08Thank you so much.
08:08You're in the final.
08:09I know.
08:09I can't believe it.
08:10Wow.
08:11I mean, this time last year, you hadn't even started baking, had you?
08:15Um, no, no.
08:16Yeah, I was baking last year.
08:17Yeah.
08:17This time last year.
08:18It was the year before that was.
08:20That's not that good then, is it?
08:21For the show.
08:22A bit disappointing.
08:25Hi, Chicks.
08:26Congratulations on making it to the final.
08:28What you've achieved in one and a half years of baking is amazing.
08:31Bubbled away in the tent, none of this year's finalists have seen their family and friends for almost two months.
08:37I'm so proud of you and your dad would be proud of you too.
08:42All the best for the next two days.
08:45I love you so much.
08:46I lost my father when I was really young.
08:48I think I was 12 years old.
08:49He died really young.
08:51So I just take every opportunity in my life as I can now.
08:54I'm not going to wait for something to happen.
08:55If I want to do something, I'm going to do it.
08:56So that's one of the main reasons why I wanted to come here, because I know I'm going to make
08:59amazing memories doing what I'm doing right now.
09:01See?
09:01Good luck on bake-off.
09:03Good luck on bake-off.
09:05Getting into the final was a big thing, man.
09:06Getting onto the show was a massive thing, let alone getting into the final.
09:11Mwah!
09:14So you've been baking for not even 18 months?
09:17No.
09:17Yeah, that's right.
09:18Well, I would expect you to be.
09:21It's easy, isn't it?
09:21In many ways, you've underachieved.
09:23Exactly.
09:23Clearly, I have.
09:23I'm not talking to you.
09:26Whilst Cigs attempts to add pineapple to his first ever carrot cake...
09:30Jesus, this is going to take me forever.
09:32...Giuseppe has a filling that goes back generations.
09:35Figs are very common in the hottest part of Italy, so it's the family jams.
09:41Baking, I think, is in the family DNA, because that's one of the main discussions at our family gatherings.
09:46What's going to be for dessert? Who's done it and how?
09:49Whilst Giuseppe was growing up on the west coast of central Italy,
09:52the person who could always answer those questions was his dad, Cosimo.
09:57He was a baker by Paschen.
09:58Every Sunday, he used to put dessert in front of us at the end of our main meal,
10:02and I really wanted that to be the case for my kids as well.
10:05It was so pleasurable for me that I couldn't just let the tradition die.
10:11Oh, no!
10:18Oh, you're going to make me cry now.
10:34I'm surprised that my dad managed to do that.
10:37Yeah.
10:39He's not very well.
10:40He's getting towards his elderly stage.
10:43He said that I've become better than he ever was as a baker, which is absolutely a lie.
10:50I've got some pictures of the things that he used to make when he used to work,
10:54and they would make very good showstoppers for the make-off.
11:07My great aunt makes this every year, and it's a figs and a walnut jam,
11:12and it goes very, very well with carrot flavor.
11:15Funnily enough, there isn't any family recipe.
11:17There's no godmother or auntie that has a carrot cake recipe,
11:20so I've just gone for full-on orange curd.
11:23At home, I've got my mum, my dad, my two sisters, and my auntie.
11:29I don't think I would have had the confidence to apply if it wasn't for them.
11:33I've had a few kind of turning points in my life, one when I was at school.
11:36Teachers called me the class clown.
11:38They hated me.
11:39I was just an absolute terror.
11:40My parents sat me down and just said,
11:42Christelle, you need to sort your life out.
11:43We're not going to sit and spoon-feed you.
11:45You need to work hard.
11:46And I thought, okay, that was one turning point.
11:49The second one is definitely this.
11:52Hi, Christelle!
11:53How on earth have you made it to the final?
11:55It was Christelle's parents, along with her sisters, Carelle and Chanel,
11:59that convinced her to apply for bake-off.
12:01I was adamant.
12:03I said, I'm not applying.
12:04There is no I'm going to get on.
12:05And they said, no, Christelle, you better do it,
12:07because you never know what will happen.
12:10And you know, Christelle, granddad will be looking down on you from up above
12:14with the biggest smile on his face.
12:16No matter what happens, you have made us the proudest family in the world.
12:21We love you, Christelle!
12:25They think I can do it.
12:28Can you do it?
12:28I don't know if I can do it, but I'll try my best.
12:32Yeah.
12:33The longer the sponges stay in the oven, the less time they'll have to cool.
12:37Oh, no, it's starting up here.
12:39It's starting up here.
12:40Forcing the bakers to decorate a warm cake.
12:43I think they look all right.
12:45And the first bake in the final will end in disaster.
12:51I've got 30 minutes for the cake, and then I have to bake the walnuts.
12:55So I'm literally to the very last second, and they have to go on for decoration.
13:00Cold.
13:03Bakers, you have half an hour left.
13:06Half an hour.
13:08It is cool.
13:10Chill, chill, chill.
13:13So I've started making the frosting now.
13:16I'm going to say this, and I'm going to get letters.
13:19Basically, carrot cake is for people who think they're being healthy,
13:23and they go, do you know what?
13:24I don't even eat cake apart from carrot cake, which is really healthy.
13:27You go, I don't think it's that healthy.
13:29There is a quarter of a liter of oil in mine, so that's not exactly...
13:32The way you've gone wrong when you're trying to be healthy is cake.
13:37I'm just going to start on my pistachio.
13:39Mascarpone frosting.
13:44So I'm going to start making the frosting.
13:46Frosting is ready. The jam is ready.
13:48They have to be baked.
13:50Just cake now.
13:51Two minutes.
13:54I can start assembling, which is stressful stuff.
13:57Quite nice and firm, which is good.
13:59Let's get this jam on here.
14:00It's done.
14:01And I can go straight in the dough.
14:05Four layers, but if I have more layers, it means I can put more filling in
14:09and pack as much flavor as possible.
14:12Now it's all about getting stuff as cool as possible so that it doesn't collapse.
14:18You have 15 minutes left.
14:21It's got enough time.
14:24It's still very hot.
14:26I've got no options.
14:27I'm going to have to slice it.
14:28This is not going to be pretty.
14:29The judges have demanded exquisite decoration.
14:33My hand is shaking.
14:34Worthy of a bake-off final.
14:36I'm going to stick in a little dowel just to stop it sliding around too much.
14:40You've got a baby carrot and made even smaller carrots.
14:44And then are you going to make even smaller carrots out of those?
14:46I might quarter them.
14:47And then are you going to make even smaller carrots?
14:49Can do.
14:50Don't go too small because they'll be invisible to the naked eye.
14:53They'll lose their impact.
14:54But me and you will know they're there.
14:55We'll know they're there.
14:56It's literally steaming.
14:58This is going to be carnage.
14:59If it breaks, it breaks.
15:00I don't mind.
15:01I can't.
15:03This is what the bake-off is about, isn't it?
15:05There is a slight lean.
15:07I'm going to put in a few dowels.
15:08I just want to make sure that this stays where it needs to be.
15:14It's really crumbly.
15:15This is going to fall to pieces.
15:18Stay calm.
15:19Stay calm.
15:22How long do we have?
15:24Five minutes remaining.
15:29It's breaking up in front of my lady.
15:31I don't know this.
15:39I've got to have a lot of food for this.
15:42This is going to be nice, see?
15:45It's leaning, and I'm sure that's not going to do me favours.
15:50How long have I got?
15:51One minute left.
15:53It's just about okay.
15:56These are still very warm.
15:58No.
16:00I want to go on a boat.
16:01That's enough.
16:03It's horrible because it's melting down, but I will be able to finish it.
16:07Time is up.
16:09It's finished.
16:12It's a bit wonky about this time.
16:14Mine looks like my face over the years.
16:16It's melting down.
16:18Good time, my friend.
16:25It's judgment time in the final signature challenge.
16:29Hello, Christelle.
16:30Hello.
16:30Hi, Christelle.
16:36I wouldn't have made it this high.
16:38Yeah.
16:39By stacking it, you're still retaining the heat.
16:41Yeah.
16:41And then you're going to get some movement.
16:43And it doesn't say to me carrot cake, but I think it will when it's opened up.
16:46Let's have a look.
16:47There are a couple of gels in there as well, just to try and hold it together.
16:54Mmm.
16:55I love the flavour.
16:56You've got cardamom, pistachio, and then you've got orange.
16:59And then together, it's a really nice flavour.
17:01And you do taste all of them.
17:02You do taste all of them, and it's well-balanced.
17:04But it's not the best-looking thing you've done.
17:15I particularly like your baby carrots.
17:17I do think it looks really nice.
17:18I love the pipe work.
17:24It's solid.
17:25Yeah.
17:26You've had a lot of carrot.
17:28And the carrot releases water once it's in the batter.
17:30I think the pineapple works well.
17:32That little bit of sweetness comes through.
17:33You expect a little bit of stodge with a carrot cake.
17:36But this is a little bit rubbery.
17:38OK.
17:45You have been affected by heat, because it wasn't cold when you put it together,
17:49and therefore you've got a bit of movement.
17:50But it looks quite attractive and smelly level.
17:52Yeah, I like the look of it.
17:53It's three layers of sponge with phyllis and walnut chum in between.
17:58It has an absolutely delicious flavour, but the texture is very soft.
18:03Because the cake was warm when you did it, that's what's causing you to think,
18:07is it underbaked, is it stodgy, or whatever.
18:09It's not.
18:09It's just you've got the cream cheese, and you've got the jam,
18:12and it's soaking into a warm cake, so that's...
18:14It's added moisture.
18:15It's added a lot of moisture.
18:17But actually, I think the flavours are delicious.
18:18The idea of introducing the figs to it was good.
18:21And it still tastes like a carrot cake, which is really important.
18:26Well done.
18:29The look of the cake wasn't particularly stunning,
18:32but I'm glad that they managed to see through that.
18:35The fact that I made my least nice-looking cake on the final
18:39is probably not the most fortunate thing in the world.
18:42The thing is, nobody smashed it.
18:44Everybody got some feedback.
18:45So it's not a tragedy.
18:47It's not finished.
18:50The bakers must now face their final gingham-wrapped mystery.
18:55Well, bakers, I know you must be devastated
18:57that this is your last technical challenge.
18:59Christelle, my thoughts are very much with you.
19:03Shedding tears.
19:04Now, this challenge has been set by Paul Hollywood.
19:07Paul, any pearls of wisdom to impart?
19:10You're going to have to use your baking knowledge on this one,
19:12because we've taken up most of the method.
19:16As ever, this task is judge-blind,
19:18so we ask Paul and Dame Proulx to leave us alone.
19:23For your technical challenge,
19:25Paul would love you to make 12 Belgian buns.
19:29Your Belgian buns must be filled with sultanas and lemon curd.
19:34You have two and a half hours.
19:35On your marks.
19:36Get set.
19:37Bake.
19:40Is that it?
19:41Are you taking the mic?
19:45What are you laughing at?
19:46There's two instructions on it.
19:48Oh, my God.
19:48Yeah.
19:49That's it?
19:49Make Belgian buns, fill it with lemon curd and sultanas.
19:53That's cracking, that, isn't it?
19:54I've done a cinnamon bun,
19:55so I feel like that's enough bun knowledge.
19:58Maybe today's the day that I do well on a technical.
20:01I've never seen a Belgian bun
20:03that I have no idea what they look like.
20:06Paul, for our final technical challenge,
20:08we've got Belgian buns.
20:10You haven't taken all the method out, have you?
20:12Yeah.
20:13Oh, I think that's unbelievably unkind.
20:16You can see where it's been coiled around.
20:19You should get that lemon,
20:21a little bit of sweetness going from the icing, too.
20:23It's just got that little bit of chewiness, which I like.
20:26I mean, I don't think there'll be any trouble
20:28with them making the dough,
20:29and of course they know how to make lemon curd.
20:30It's what to do with them when they've got them.
20:32I mean, how do they know what a Belgian bun looks like?
20:35We've got three great bakers in here.
20:37Someone will get it right.
20:39It's in a rich dough.
20:40I've done a rich dough in the past.
20:42Now, this is going to be a very sticky dough.
20:44It's going to be very difficult to handle.
20:46You need to just work the hell out a bit
20:47to work up all that gluten.
20:50My dad used to do this very often
20:52when he made pizza to refine the dough, he said.
20:56I don't know what that means.
20:58But last time, I'm as tall as Giuseppe.
21:01That's not something to be proud of.
21:03Hello.
21:04There's no more Italian thing
21:05you could be doing right now than this.
21:07If there was an advert made for Giuseppe,
21:10this is what you'd be doing, isn't it?
21:12And it would go,
21:12Giuseppe, coming to a cinema near you from Italy.
21:17Giuseppe.
21:18That sounds like a very American accent.
21:19He likes limoncello and cappuccino
21:21and arms as long as other people's legs.
21:25He wore gloves where his shoes should be.
21:28He was Giuseppe.
21:29If I ever make it to Hollywood,
21:31I'll give you a shout.
21:33Go.
21:33Go on.
21:34So I'm now going to prove this for an hour minimum.
21:37Paul's demanded a creamy lemon curd filling.
21:40I made an orange curd this morning.
21:42With no explanation as to how to make it.
21:44Have you seen that?
21:45Really hopeful.
21:46Paul vaguey would.
21:47We have never made curd, ever.
21:50That's going to be a wild guess.
21:52Lemon curd looks very much like a custard.
21:55So it needs to be like a creamy, liquidy thingy.
22:00Okay, curd has gone in the freezer just to chill.
22:03Does this look like a curd to you?
22:05I'm saying nothing.
22:06Belgian buns.
22:08Do you know what they look like?
22:09Do you not know?
22:10Some sort of cinnamon buns whirled up.
22:13Have you been to Belgium?
22:14I've been to Belgium a few times, yes.
22:17Have you?
22:17Why?
22:19Bakers, you are halfway through.
22:22It looks like it's twice the size.
22:24I think that's fine.
22:26The question is, how do we shape this?
22:30I don't know what to do now.
22:31I just don't know what that man wants.
22:34There is no point whatsoever in referring back to the instructions,
22:37because the instructions say, make the Belgian buns.
22:40God, it's really hard.
22:42God, I hate this.
22:44Matt mentioned this word somewhere.
22:45So they might be like cinnamon buns.
22:47We'll roll it out, spread the curd, sprinkle the sultanas.
22:51I'll roll this out flat, spread over the curd, sprinkle over the sultanas,
22:54roll it up like a little sausage.
22:57Mmm.
22:58Split the dart into two.
23:00I'm going to get a rough rectangle shape.
23:02I want them to get an even thicker layer of curd.
23:07This is going to all be very tight.
23:10This is very tricky, because they did say perfect swirl, didn't they?
23:13The longer your dough, the more of a swirl you're going to get,
23:16because you can really roll it up.
23:19Let's see what happens.
23:22Some can only hope that this is right.
23:25Each roll needs to be the same.
23:27I'm assuming they're going to want uniformity.
23:28How thick should each bun be?
23:31If the buns have to be like cinnamon buns,
23:33they would have to be like a couple of centimetres each.
23:35I do 1.2.
23:38Five.
23:40It needs to be a significant swell.
23:41I think whenever they ask for a swell, it has to be visible.
23:46Mine don't look right.
23:47Mine look too high.
23:50Rolled it the wrong way.
23:51I rolled it the long way upwards,
23:53whereas those guys, I think,
23:55have done the short side and gone that way.
23:57And we have lift off.
23:59Can't do anything now, can I?
24:02Bakers, you have half an hour left.
24:06Sorry.
24:07I was just on the ceiling.
24:08Eating bugs.
24:10Okay.
24:12And it's going in at 180,
24:13because that's the bit of information they did give us.
24:15Oh, my God.
24:1520 minutes first.
24:17Fingers and toes crossed,
24:18say a little prayer and hope for the best.
24:21Coffee time.
24:23You have 15 minutes left.
24:26They look a little bit tail.
24:27Hmm.
24:29The browning is looking good so far.
24:31I think they should be kind of gold and brown.
24:33I don't know is the honest answer.
24:35I'll keep them in there until they are an even brown color.
24:38It's the only thing I'm worried about, because it's slow.
24:40There's only three of us now.
24:41That could give me a last position.
24:42Whew.
24:43You watching your bake?
24:49It's a very good perspective.
24:50Happy?
24:51Yeah.
24:52Unless I burn them, what should I do?
24:54What should I do?
24:56Just chill out.
24:57Don't worry about it.
24:57It's only the final.
24:59I might be cutting it a bit fine,
25:00so I might have to cut this down by about two to four minutes.
25:04By doing that, it should give me enough time
25:06for my buns to cool before I glaze them,
25:08before I ice them.
25:11Don't, Matt.
25:12Come on.
25:13I'm better than Matt.
25:15You're better than that.
25:16Don't you dare.
25:17The tension is palpable.
25:19Bakers, you have 10 minutes remaining.
25:23Thermometer says they're baked.
25:25Look baked.
25:26They just look very small.
25:27They look like they're ready.
25:29The worst thing that can happen is that they are underbaked.
25:35So I'll keep them another couple of minutes.
25:38They need to cool because I need to put icing on them.
25:40Just stick them in the freezer.
25:42Do not drop.
25:45This one's got last written all over it.
25:49Yeah.
25:52They're definitely done.
25:57These look burnt.
25:58Is this what Belgian buns should look like?
26:03Bakers, you have five minutes left.
26:06I'm just going to take them out now.
26:08I'll put icing on it.
26:09I can do this.
26:09I can do this.
26:10I can do this.
26:11I hope I haven't put the bacon.
26:13Some of them are very dark.
26:15Oh, God.
26:15Why are my hands shaking?
26:17It's turned into a shaking puppet.
26:19I have to be quick.
26:21Cherry in the middle.
26:22I'm almost there.
26:23There's no time to waste.
26:25Bakers, your time is up.
26:29Please bring your bakes and place them behind your photo.
26:34Paul and Prue are expecting perfectly swirled golden Belgian buns filled with silky lemon curd and topped with icing and
26:42glacé cherries.
26:44Right.
26:45Now, these aren't too bad.
26:47They're a little uneven.
26:48The icing is a bit erratic.
26:50But the colour's pretty uniform.
26:52Yeah.
26:58Good lemon curd.
27:00It tastes all right.
27:01I think that's very nice.
27:03We've moved on to number two.
27:05They're too small, too high, cut too thick.
27:08Let's have a look inside.
27:18They're a bit too chewy and too solid.
27:21The dough may have been too thick.
27:22So instead of rolling it out nice and thin.
27:24I think it needed to be bigger.
27:25Smearing it.
27:26Yeah.
27:26And have several spirals.
27:30Moving on to number three.
27:31These are overbaked.
27:32Overbaked.
27:33Massively.
27:34They're very technically neatly done.
27:36The icing's perfect.
27:38The shape is lovely.
27:38Everything except leaving them in the oven too long.
27:41They just left them in the oven far too long.
27:42That's such a pity because this is the final...
27:48Tries are bearing.
27:49Mm.
27:50Overbaked.
27:53Paul and Prue will now rank the final technical challenge.
27:57OK.
27:58In last place, we have this one.
28:02Giuseppe, massively overbaked.
28:04They would have been number one, but half of the colour.
28:07So in second place, we have this one.
28:09Who's that?
28:10Chiggs.
28:11That's what you should have been rolling up and what you were rolling up is that.
28:15Which means...
28:16Oh, my God!
28:17In first place, we have this one.
28:19Christelle, the colour is good.
28:20The roll is good.
28:21Well done.
28:26I cannot believe I've come first.
28:29In a technical challenge, in the final.
28:32Took me ten weeks when I got there.
28:34It's very disappointing that overbaking is something that at this stage you should know better.
28:38I'm second by the skin of my teeth.
28:40Just need to have an amazing day tomorrow.
28:43I've done it before.
28:44Can I do it again on the final?
28:46I'm not asking for much, am I?
28:47I don't make things easy for myself.
28:49That's my problem.
28:52There's just one challenge remaining in the Great British Bake Off of 2021.
28:57The last thing we'll be doing this.
28:59Walking into this tent.
29:02We always say this.
29:03It all depends on the showstopper.
29:04But this time, it really does, doesn't it?
29:07I would say that Christelle was slightly ahead of Giuseppe, who's slightly ahead of Chiggs.
29:12Giuseppe in the technical.
29:13What was he doing?
29:14He said he was watching them all the time.
29:16He couldn't have been.
29:16I might have distracted him a little bit.
29:18So it's your fault?
29:19Probably.
29:21What has been so amazing is the progression that Christelle has made.
29:26But Chiggs has been so good of late.
29:29If he has a banger, he could be up for a show.
29:32I think today's going to be a real marathon.
29:34It's called Snickers now.
29:36Oh, is it?
29:36Sorry.
29:37Oh, God.
29:46Bakers, it's time for your final showstopper challenge.
29:50Paul and Prue would like you to create an outstanding Mad Hatter's tea party display worthy of your final challenge
29:59in the tent.
30:00The judges are looking for a magical display of sweet and savoury afternoon tea treats shaped and decorated in a
30:09Mad Hatter kind of a way.
30:11Your display should showcase at least four different baking disciplines.
30:15You have four and a half hours.
30:18On your marks.
30:19Get set.
30:20It all comes down to the showstopper.
30:23Bake.
30:25Great.
30:27It's no bad to breathe.
30:29There's a load to do.
30:30Everyone's gone in a mad one today.
30:33There's so much to do.
30:34This theme is the Mad Hatter's tea party.
30:37So we should have a feeling that this is Alice in Wonderland.
30:40It's all an illusion.
30:42We want some of that craziness.
30:44We want at least four disciplines of baking.
30:47A little bit of sweet and a little bit of savoury to find that balance.
30:50There's an element to juggling with this.
30:52You want that oven full.
30:53So one straight after the other.
30:55If you've got an empty oven, for me, something's going wrong.
30:58Get everything baked as quickly as possible.
31:00Then you can cool and decorate.
31:02I want to see perfect bakes.
31:05Amazing decoration.
31:07And a whole display that transports us into Wonderland.
31:12Hi, Chigs.
31:13Hi, Chigs.
31:13Morning.
31:14Mad Hatter's tea party.
31:16What are you doing?
31:16So my centrepiece is going to be a cake.
31:18Flavoured with orange curd.
31:19And it's going to look like the Cheshire Cat.
31:21The second thing I'm doing are like a jammy biscuit.
31:23Playing card.
31:24The jam's going to be flavoured with strawberry, elderflower, and a bit of black pepper.
31:28Interesting.
31:28The Cheshire Cat and playing card biscuits will be joined by chicken and mushroom pocket watch pies
31:34and toadstalls made from coloured brioche filled with a lemon and lime creme patissier.
31:40Have you done a timing sheet to get it all done?
31:42I've done a list of everything in the order I need to do it.
31:44Okay.
31:44We've given you a fair amount of time, but obviously you're going to rise brioche.
31:48Fair amount of time, Paul.
31:50Good luck.
31:51Thank you very much.
31:52Whilst Chig's races to prepare the dough for his mini brioche toadstalls...
31:57I just hope I'll be able to finish off everything I've got in my head.
32:00...Giuseppe's hoping to grow something much bigger.
32:02My dough will be filled with chocolate and hazelnut filling, shaped in the form of a mushroom.
32:09A giant tear-and-share brioche mushroom will tower over mango and passion fruit drink-me panna-cottas,
32:16orange and fig heart-shaped muffins, and an asparagus and pea-filled choux caterpillar.
32:21Hopefully I won't burn anything today.
32:23This is your challenge, shall we?
32:25Do you think?
32:25Yeah.
32:26I'd say you've got four baking skills, whereas the other two, I'm not sure.
32:30Maybe two and a half.
32:32As dough needs time to prove, all of the finalists have begun with their bread.
32:37It's very wet dough. I always like to finish it by hand.
32:40Leave it any later, and there just won't be long enough for it to rise.
32:44Now it's going to have to go into a fast proof for about half an hour.
32:48But Christelle has taken this time pressure to the heart of her showstopper.
32:52My main centrepiece is going to be a focaccia, which will be a clock, and that's got zatar and garlic
32:57in it.
32:59Christelle's focaccia clock will be surrounded by chickpea curry-filled Mad Hatter's pies,
33:04cardamom and pistachio toadstall biscuits, and chai cake-talking sunflowers.
33:10You're carrying quite a load with your tea party.
33:13Yes, I am.
33:14It's basically going to incorporate all my favourite flavours, the things that I enjoy making.
33:19It's just everything kind of combined into one.
33:21Good luck.
33:24Self-raising flour.
33:25With dough in the proving drawer, the finalists need to get their first of four bakes into the oven.
33:32Cake, cake, cake.
33:34Any delay in these early stages...
33:36Two teabags.
33:37...will mean less time to cool and decorate the most important bake in the competition.
33:42I don't like muffins in general, but these ones with figs and oranges are just delicious.
33:46The talking flowers, I think, are one of the coolest bits in Alice's Wonderland.
33:49So, I am doing chai-flavoured sponge, and I'm going to cut these into little circles and turn them into
33:56talking flowers.
33:58Whilst Christelle and Giuseppe have planned small individual cakes...
34:02Yum!
34:04...chig's sponges will be transformed into one of the tale's biggest characters.
34:08I'm doing a centrepiece cake that's going to look like the Cheshire Cat, but in the colours of the Leicester
34:12City football club.
34:14I don't even support Leicester City.
34:16You're dang it.
34:17No, but I'm going to do it for my city anyway.
34:19Say that on television. You're from Leicester.
34:21I know, I know, I know.
34:22No, I can't say that on TV.
34:26Be good to me, please.
34:29The moment the first bake hits the oven, preparation for the next one has to begin.
34:35New challenge, speed baking.
34:38I can do this, I can do this, I can do this, I can do this.
34:41I'm now putting my muffins in the oven.
34:44In the oven, it's...
34:47...off.
34:49The door wasn't closed properly.
34:52Giuseppe's oven is cold.
34:58Switched off.
35:00Jesus.
35:01Yeah.
35:04It's a setback that could lose him priceless minutes.
35:11I really don't need this.
35:14Bakers, you have three hours remaining.
35:20Whilst Giuseppe waits...
35:24...Christelle and Chiggs have moved on to their savoury treats.
35:28I am making three leek of chicken and mushroom pies.
35:30The tops of the pies are going to look like clocks.
35:34Are you doing a little curry pies?
35:36Yeah, I am.
35:37So they're going to be top hats?
35:38Top hats?
35:39With little, like, bunnies coming out of them.
35:42As well as being behind on his baking...
35:46...Giuseppe is the only finalist that needs to find time to set a tea party treat.
35:52Panacotta in Italian means cooked cream, and that's what it is.
35:55The idea is that Alice should be drinking this.
35:58I will have drink-me bottles.
36:00Half of it is going to be flavoured with mango.
36:02The other half is going to be flavoured with vanilla.
36:04I should be shipping the dough now.
36:06I don't want to finish the Panacotta first.
36:10So this little guy has been literally just proving in olive oil.
36:13And then here I've got my infused olive oil with za'atar and garlic.
36:18It's done.
36:19So this will make the base of the mushroom.
36:21I'm just going to push this into the corners.
36:25Very oily.
36:28I'm going to let this prove for another whole hour.
36:33This is all thanks to Jürgen.
36:35Oh, really?
36:36Because Jürgen taught me how to do all this.
36:37So that's going to be the base of the mushroom.
36:39Right, OK.
36:39And that's going to be filled with the creme pack.
36:41Matt.
36:42Creme mat.
36:43Matt.
36:46Perfect.
36:47These going to set.
36:49You can finally start making the bread.
36:52OK.
36:53Oh, that's my cake.
36:54One bake down.
36:55And before I forget, let me whack up my oven.
36:58Three still to go.
36:59I've got loads.
37:01Have you given yourself a crazy...
37:02A crazy amount of cakes, biscuits, pies.
37:05It's final, though, isn't it?
37:06You've got to go for it.
37:07You've got to.
37:08It's triggering all over me.
37:10You're on wheels.
37:11If anyone can pull this off, it's you.
37:13I'm going to be shipping this into a mushroom.
37:15You're going to have time to bake everything.
37:18Pie-based, pie-based.
37:19I'm going to go in now.
37:20I'm just going to knead in that green food coloring.
37:22Tops of the pies.
37:24The head of the mushroom is going to be layered.
37:26So I'm going to be making discs, layer them with chocolate and hazelnuts, and then prove
37:31them again.
37:31Biscuit, biscuit, biscuit, biscuit, biscuit.
37:33Yeah, we're on track.
37:34We're on track.
37:35I might just step it up again in a second after I've done this.
37:38Did you sleep last night?
37:39Do you know what?
37:40I actually did, although I kept on having a recurring dream that I forgot to prove my
37:43focaccia.
37:44And I kept on waking up like, why did I not put my timer on?
37:47That is such a bake-off dream.
37:48And what was the consequence of it?
37:50I don't know what happened after that.
37:51It was kind of one of those cliffhanger dreams.
37:54Whilst Christelle is still haunted by a focaccia clock.
37:57I've taken him out.
37:58Time is still proving a nightmare for Giuseppe.
38:01Giuseppe, I heard you forgot to turn your oven on.
38:04I didn't forget the oven.
38:05What happened?
38:07The door wasn't fully closed.
38:09All right.
38:10It doesn't, the oven shut.
38:11Let me tell you a few things about baking, right?
38:14Okay.
38:14You need heat, mainly from an oven.
38:19Don't.
38:19Am I late?
38:20Am I late for a very important date?
38:21I'm not sure.
38:23Brioche has just gone into the oven now.
38:25Biscuits are going in the oven after the bread.
38:27Good luck, cats.
38:28Please be good to me.
38:29Now we are starting some shoe buns and shaping them as a caterpillar.
38:33How long have you got?
38:34Bakers, you have one hour left.
38:38Hi, I'm here with Mervis the alien.
38:40Uh, Mervis, um, who do you think is going to win?
38:52That's interesting.
38:53I thought Giuseppe left in week two.
38:57The butter is slightly too wet.
38:59There's the Brioche.
39:01This is going to go in the oven very shortly.
39:03I only learned this from bread week that it's supposed to be so oily, so I just feel like
39:08the more oil, the better.
39:10I'm going to put the biscuits in now.
39:12Some wine.
39:13As well as attempting to stick to an incredibly tight baking schedule.
39:17This little piggy is going in for 15 minutes.
39:21The finalists have multiple fillings to squeeze in.
39:25All right, creme pap, lemon and lime flavor.
39:27This is going into the brioches.
39:29So I'm preparing the filling for the shoe buns.
39:31The flavors are going to be asparagus and peas.
39:34The peas are there just to give some sweetness and creaminess.
39:38I should add a panna cotta layer before that, actually.
39:43I've got a proposition for you.
39:44Oh, no.
39:44This is Mr. Spatula.
39:47Look, he's crying because he knows the result.
39:49Stop it.
39:49But he can also change the result.
39:51Don't tell me I've got to kiss that spatula because I'm not doing it.
39:53I'm not doing it.
39:54I, do you know what?
39:55I knew you were going to ask me to do it and I'm not.
39:57Just got it.
39:58Can I give him an elbow pump?
39:59Because that's...
39:59You're going to, what, just smash him in the throat?
40:07Soul hats.
40:10This is Mr. Spatula and he knows the winner.
40:12He also has the power to change the result.
40:14All you need to do is a little kiss there.
40:16Nope.
40:17Like you'd kiss the Pope's hand.
40:18Nope.
40:20This should be my focaccia.
40:22I might just probe it.
40:23This is really hard because there's piping oil in there.
40:25That definitely seems done.
40:27Yeah, I might take it out.
40:30This is Mr. Spatula.
40:31You just have to kiss his head and then you win.
40:34She wouldn't do it and he wouldn't do it.
40:38Yes.
40:39The majority of it's all done.
40:41I've got to bake my biscuits.
40:42Then it's a case of decorating everything.
40:45I'm going to start doing that now.
40:46Yeah.
40:51Bakers, you have half an hour left.
40:54I might have to miss out on some decorative elements.
40:57I need to go now.
40:58I've got to get that cake running, man.
41:00And these guys are going to bake for 12 minutes.
41:04Christelle and Chiggs may be ready to begin assembling and decorating.
41:08But Giuseppe, despite running behind schedule, has given himself yet another element to make.
41:16I'm going to fill my piping bags and then I'm going to start piping.
41:21There's two blues, so it's going to be stripes because the Cheshire cat's stripey, isn't she?
41:24Or he, or whatever it is.
41:26These are going to become little sandwich cakes.
41:29What I can do now is to feel these.
41:33Smooth down these sides.
41:35The outside I'm making in purple.
41:37It needs to be psychedelic and mad.
41:39This is going to be a sunflower.
41:43Come on.
41:44It's the cat done.
41:45How long will it have to have?
41:4615 minutes left.
41:48Oh, that'll give me enough time to put everything on the board.
41:50I'm not going to get to do all my extra bits.
41:54I think they look all right.
41:5611 minutes.
41:58All that's left is to pipe little faces.
42:01This is not a Sharpie, by the way.
42:06Edible pen.
42:17It's so nice seeing it come together.
42:19I can't believe I'm done.
42:20I have to assemble things, but I don't have to make anything else.
42:23But Giuseppe's assembly isn't straightforward.
42:34You only have five minutes left.
42:36These mushrooms, Don.
42:41I'm sweating.
42:50They're very well done.
42:53Done.
42:54One minute left.
42:59What am I?
43:00Oh, yeah, of course.
43:01The concealer.
43:02Oh, God, they're all falling.
43:04My hearts are falling.
43:06Representing my love life.
43:14Your time is up.
43:22Oh, God.
43:23Oh, my God.
43:24You're going to break your cap.
43:27Oh, God.
43:29You kids done a bake-off.
43:31Completed it, mate.
43:40It's judgment time for this year's final showstoppers.
43:46Giuseppe, would you like to bring up your showstopper?
43:50Oh, God, gosh.
43:52It's very precarious.
43:56Well done.
44:01It's quite effective.
44:02I think it's simple and effective.
44:04I think it's simple and effective.
44:05These are very small.
44:07I expected them to be a little bit bigger.
44:09Okay.
44:10I don't mind them being small because it's a caterpillar.
44:12The caterpillar is shoe buns with asparagus peas filling and mascarpone topping.
44:18Mmm, delicious.
44:19You said that you get the asparagus, don't you?
44:21And pea.
44:22Mmm.
44:22Because it's been filled with this creamy mixture, they're quite soft now, which I think
44:26is a bit of a pity because it's all the same texture.
44:28Mmm.
44:29Let's have a look at the sweet bread.
44:31So the centerpiece is filled with chocolate and hazelnuts.
44:35Goodness, that is quite complicated.
44:39Mmm.
44:41It's very Italian in its flavor, weirdly enough.
44:45I like it.
44:45The bread is so crispy.
44:47This is lovely.
44:49This is the...
44:50Orange and figs.
44:51Orange and figs.
44:52They're very cute.
44:57They're very soft, they're very juicy, and they have a lovely flavor to them as well.
45:01Well, they're very good.
45:02You can take one of these, Prue.
45:04Mmm-hmm.
45:04A passion fruit mango panna cotta with brandy snaps.
45:17The panna cotta is delicious.
45:19I mean, it really is stunning.
45:20That is the most perfect texture for a panna cotta, isn't it?
45:24Just set, and it sort of cracks as you touch it.
45:27I might finish this one.
45:30I'm taking it away with me.
45:31Absolutely.
45:32Yeah, you did well.
45:32Thanks very much.
45:35I like the shoe buns.
45:36Love the heart of the cakes.
45:38And the panna cotta's bliss.
45:39Thank you very much.
45:41Well done.
45:46Chiggs, would you like to bring your final showstopper up here?
45:49Please, may I have a hand carrying it to the crunt, man?
45:53Massive.
45:54Sorry.
45:55To me.
45:56To you.
45:56To me.
45:57To you.
45:58To you.
46:05I'm quite impressed with the overall look of them.
46:07I think you've got the Mad Hatter's Tea Party very well.
46:10I think the color of the cat, I love the cards.
46:13These are particularly interesting to me.
46:15I think they look amazing.
46:16Because they're slightly mad, which is part of the sort of surreal thing.
46:19And these clots look quite neat.
46:21Should we start with the savory first?
46:22Yeah, why not?
46:24Chicken, sweet, leek, and mushroom and pies.
46:29That's delicious.
46:31One of my favorite things, actually.
46:33Very nice pastry.
46:35Has it got thyme in there?
46:36Thyme and tarragon.
46:38That looks delicious.
46:39This is a brioche.
46:40Yes, pulled with a lemon and lime creme pat.
46:47Delicious creme pat.
46:48It's beautiful.
46:49It's nice and sweet, but just the right level of sweetness.
46:52It's nice looking there.
46:54The biscuit's a shortbread biscuit with strawberry, elderflower, and black pepper jam.
46:58I do think that's very beautiful.
46:59It is.
47:00Little punched out hearts are charming.
47:02Don't really like to spoil it.
47:04Go on, pray.
47:09Mmm.
47:10Very good.
47:11Jam's very good.
47:12Jam is excellent.
47:13It's a nice buttery biscuit.
47:14I'm not getting any of the elderflower.
47:15I'm getting strawberry.
47:17Can you get the black pepper?
47:18No.
47:18No?
47:19Okay.
47:19But the biscuit's delicious with it.
47:21Okay.
47:22Right.
47:23This is orange cake.
47:24Yeah.
47:25It's got orange curd and mascarpone cream in the middle.
47:28I was looking forward to the Cheshire cat's grin.
47:30I know.
47:31I've kind of run out of time.
47:36That's a delicious sponge.
47:38I know.
47:38It's really good.
47:39The orange really works, doesn't it?
47:40You're left with a beautiful floral flavour in your mouth.
47:43And you haven't put too much buttercream around the edge, so it's not too sweet.
47:47That's a very nice cake.
47:48It's a very good cake.
47:50Well done.
47:50You've done a really good job.
47:51Well done, Chish.
47:52Thank you very much.
47:55Amazing.
48:07Christelle, would you like to bring up your showstopper, please?
48:10Please, may I have a hand?
48:11Three, two, one, lift.
48:13You got it?
48:13You got it?
48:14Yep.
48:14Yep.
48:15Oh, God, puppet legs.
48:16Don't drop it.
48:16Oh, no, it's okay.
48:17I'm completely bending my knees and it's totally fine.
48:19Do not let go.
48:20Where are you going to go?
48:20We're going to go this way.
48:22And we're going to...
48:23You're going to go low on me.
48:24No, okay, we're going to...
48:24Okay, right.
48:26Brilliant.
48:26There you go.
48:32It looks quite impressive.
48:33It's colourful.
48:34I like the little sunflowers with their faces.
48:37What did you say these biscuits were called?
48:39They're called nankatais.
48:40They've got brown butter and cardamom and some little nuts inside.
48:46Hmm.
48:47It's very fudge-like, isn't it?
48:48Yeah.
48:49It's got a lovely balance of flavours there with the spices in there.
48:51Delicious.
48:52All right, I think we'll move on to the talking...
48:54Sunflowers.
48:55Which are chai sponges with cream cheese frosting.
49:02I think that cake is really delicious.
49:05It's very soft.
49:06The chai comes through beautifully, isn't it?
49:08Cardamom, yeah.
49:09And then the cooling from the cream cheese, it blends nicely together.
49:14This is hot watercrust pastry.
49:16Yeah, filled with chickpea and potato curry.
49:24Very nice curry middle.
49:25It's quite solid, but I really like that.
49:28Absolutely lovely.
49:29You say it was a go-in curry, because it's delicious.
49:31It's got a lovely kick to it as well.
49:33Well, it's three out of four.
49:36Right, focaccia.
49:37Yeah.
49:38Which is a za'atar, garlic and honey focaccia.
49:50This is not recognisable as focaccia.
49:52That's not focaccia.
49:53That's raw dough.
49:56What have you done?
49:57I don't know.
49:57I mean, that is actually raw.
49:58Has it been in the oven?
50:00Yeah.
50:01I don't know what happened.
50:02That's bizarre.
50:03It's got no rise on it at all.
50:04That's inedible, that one.
50:06That's a pity.
50:06I've never seen anything like it.
50:08I'm really sorry.
50:08I don't know what happened.
50:09That's bizarre.
50:10But overall, I think your flavours of what we did try was very good.
50:15Thanks.
50:16Well done.
50:29Obviously, I focus on the negatives, right?
50:31But there was a big fat negative in there.
50:33I'm just baffled.
50:34How the hell did that happen to my focaccia?
50:37I'm still confused.
50:38Pretty much everybody had very good comments, something that didn't quite meet the expectations
50:46of the judges.
50:47I'd be lying if I said I wasn't nervous.
50:50I've been waiting all this time now.
50:52Ten weeks.
50:53I want to know the result now, please.
51:02Everyone in our bubble who has been locked down and worked so hard to make the Bake Off happen
51:06has been invited to the greatest Mad Hatter's Tea Party of 2021 and to witness who will be crowned champion.
51:15Do you think Christelle could still win this?
51:18It's got complicated because she's dropped because of the focaccia being raw.
51:23I could see her heart sink then.
51:25I know, poor girl.
51:27So, Chiggs has come from the outside.
51:29You were very impressed with Chiggs.
51:31You were pretty impressed with Giuseppe, but when it came to this, you couldn't stop eating it.
51:36Yeah, it was very good.
51:36We don't want to rush in to picking someone, so I think we'll sit down, have another cup of tea,
51:41maybe a couple of glasses of wine.
51:43See you tomorrow, Chips.
51:44See you tomorrow.
51:45We might not come back.
51:46Is that okay?
51:47That's fine.
51:47We'll do it ourselves.
51:56We'll do it ourselves.
51:57Well, before we do anything else, I would like to thank, on behalf of the show,
52:02everybody who looked after us here at the hotel, the cleaners, the caterers, and all of the staff.
52:09Thank you so much.
52:12And now, I would like to invite our three finalists to come and join us.
52:19Come on.
52:21Steffi, come on.
52:26You guys are amazing.
52:28Bakers, thank you so much for bringing your warmth and good humour, and of course, your brilliant bakes, into the
52:35tent.
52:35And now, I'm going to hand over to my colleague, Mr. Noel Fielding, who has something to tell you.
52:42The winner of the Great British Bake Off is...
52:57Giuseppe.
53:12Congratulations.
53:14Congratulations, man.
53:16Wow.
53:37There are no words speechless for once
53:47And the first time I walked into the tent and the first signature and I saw his mini rolls, I
53:52went, that looks like our winner. You could see the heart and soul going into his baking. He's done an
53:59incredible job.
54:00He's such a classic, beautiful baker. He represents a long tradition of classical Italian baking and done it brilliantly the
54:10whole way through. So I'm going home to make lots more Italian cakes because they really are good.
54:17Come on. Well done, my friend. You deserve it.
54:21I am over the moon that Giuseppe has won because I know how hard he has worked throughout his whole
54:26competition. It's a euphoric moment.
54:28So it's time to move on to the next challenge now in my life. Bake off final. Take.
54:37I am so happy for Giuseppe. He's an incredible guy. I'm just getting really emotional. He's an incredible guy.
54:44So genuine. An insane baker. And he really, really deserves that win. His family are going to be so proud
54:49of him.
54:50Let that sink in.
54:53All I can think of is the reaction I'm going to get from my mum and dad.
54:59The fact that everything I've done to deserve this comes from his heritage, I think it's going to be the
55:06best thank you note I could possibly send him.
55:10He's going through a very hard time health wise. So I think that this is going to be a boost.
55:22I don't say often and lightly that I'm proud of what I do. But in this case, I can't possibly
55:30not say that. I'm really, really proud that I did this.
55:35It's not a gift. It's not a gift. It's not a gift. It's not a gift. It's not a gift.
55:44It's not a gift. It's not a gift. It's not a gift. It's not a gift. It's not a gift.
55:49It's not a gift. It's not a gift. It's not a gift. It's not a gift. It's not a gift.
55:49It's not a gift. It's not a gift. It's not a gift. It's not a gift. It's not a gift.
55:49It's not a gift. It's not a gift. It's not a gift. It's not a gift. It's not a gift.
55:49It's not a gift. It's not a gift. It's not a gift. It's not a gift. It's not a gift.
55:51It's not a gift. It's not a gift. It's not a gift. It's not a gift. It's not a gift.
55:57It's not a gift. It's not a gift
56:03of my home, my love, my stelle, who will go away.
56:14It's not easy, we need maybe luck luck.
56:24It's not easy, we need time and then someone else.
56:34Sulla porta di casa mia, guardare il passato che vola via.
56:47Sulla porta di casa mia, guardare il passato che vola via.
57:03Sulla porta di casa mia, guardare il passato che vola via.
57:18Sulla porta di casa mia, guardare il passato che vola via.
57:27Sulla porta di casa mia, guardare il passato che vola via.
57:42For the next series of Bake Off, visit channel4.com forward slash take part.
58:12Sulla porta di casa mia, guardare il passato che vola via.
58:15Ficsc.
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