- 10 hours ago
The Great British Bake Off S12E04
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00:00Hello.
00:01Hello, comedian and artist Noel Fielding.
00:04Are you excited for dessert week?
00:06Not especially.
00:07I've never even had a dessert before.
00:09Eh?
00:09How come?
00:10Well, I can't eat.
00:11Tragically, I was born without a mouth.
00:13Really?
00:13Yeah, it's quite a sad story.
00:15Well, what are you talking out of now?
00:18This is my bum bum.
00:19Well, that explains a lot.
00:21Welcome to the Great British Bake Off.
00:24Sorry.
00:26Oh.
00:27Matthew, come on.
00:28No.
00:28Please.
00:29No.
00:29Why?
00:30You ruined it.
00:31You wrote this.
00:33Yeah, well, you said it.
00:34Last time, it was bread week.
00:37Feels like I've been kneading for like an hour.
00:39And Giuseppe proved victorious.
00:41It's a particular breed of mushroom
00:43you can only find in the Bake Off tent.
00:45With a bountiful milk bread showstopper.
00:47I think the design is incredible.
00:49You've done an amazing job.
00:50Giuseppe.
00:50Earning him the star baker crown.
00:53The hardest part is assembling the bread cage.
00:55But Rashica's bird flew the coop.
00:57It's overprewed because it's going flat, you see.
01:00And it was her time to leave the nest.
01:02Your family are going to be so happy to see you.
01:07Now, the bakers indulge in dessert week with a cracking signature.
01:13Come on, man.
01:14Don't do this to me.
01:15And tricky toffee technical.
01:17Mash it up.
01:18But they must save room for a spectacular multi-layered showstopper.
01:23Everybody's terrified about collapsing cakes.
01:25Which will leave the bakers.
01:27This is going to go splodge.
01:29Ready to burst.
01:33Whoopsy-daisies.
01:35Whoops.
01:39Whoops.
01:40Whoops.
02:00it's dessert week so excited who wouldn't be that's the first thing I look at when I go to a
02:05restaurant is a dessert menu yeah I got proper sweet I've got sweet teeth not sweet tooth I am
02:10really nervous so the vegan substitutes for this week are definitely not as easy to use people
02:16were like oh why don't you just bail out I was like no stick by your morals my friends will
02:21probably say what does Becky know about desserts she never eats them the truth of that will be in
02:26the eating later on good morning bakers and welcome back to the tent for dessert week now
02:34for your signature challenge the judges would love you to make a beautifully decorated pavlova
02:40your pavlova can be any flavor you like but should be perfectly baked with a crisp outer shell and have
02:46a soft pillowy center mmm you have two hours and 45 minutes on your marks get set bake I don't
02:58really
02:58eat pavlovas sticky toppy pudding I'm about you got to feel like you've got something egg whites in
03:04it and sugar what can go wrong what we're looking for in a pavlova is a crispy exterior and a
03:11little
03:11chewy marshmallow texture inside and filled with whatever they wish to get the texture right you
03:16need to bake it for an hour turn the oven off and leave it cooling for as long as possible
03:22the hard
03:22part of this is getting the bake right in the meringue they could crack they could bead melt allow water
03:28to
03:28come out or indeed collapse the middle is always the most difficult the bottom needs to be firm enough to
03:33support the fillings without becoming squishy it's a pretty tricky challenge there's a hundred and one
03:39different reasons why meringues will fail and to do it in two hours 45 makes it even harder hi Giuseppe
03:46good morning tell us about your pavlova it's called every day on the beach inspired one of my childhood
03:52memories so it's gonna be peaches and coconut peach is what my mom used to bring and coconut is what
03:57this
03:57guy used to sell and still does nowadays shouting coco bello around the beach every day like everything
04:04you've said to bring those hazy days on the beach to life raining star Baker Giuseppe will make a
04:12coconut chantilly cream peach cremeaux and coulee encased in a piped French meringue so the meringue
04:18is a basic meringue I had problems in the past because I was making it at too high temperature and
04:22it cracked so I'm going at 120 degrees for 75 minutes first and then at least half an hour with
04:27the
04:27oven off all right well good luck thank you Giuseppe have a good one while Giuseppe is celebrating peachy
04:34times with mama it's extended family on Christelle's mind my godmother Pamela we call her Pamelova because
04:41she is amazing at Pavlova's and brings one to every family event but she didn't give me the recipe I'm
04:49still
04:49doing this in honor of her even though I do slightly resent her Pamela's secret might be safe but
04:56Christelle has a plan involving coconut crumble lime curd and kiwi slices to create a twist on a
05:02dessert classic and a favorite of a certain steely-eyed judge Paul Hollywood loves key lime pie and now
05:08I'm so panicked because I feel like he's gonna eat something like this isn't a key lime pie I just
05:13find
05:13key lime the keys always a bit metallic I'm a walking dad joke this is just a basic meringue so
05:23it's just
05:23about whipping the eggs and the sugar together producing stable perfectly pillowy meringue is a
05:29delicate time-consuming process I'm adding in caster sugar just one tablespoon at a time if you add
05:35lots you then deflate all the air they're trying to build up while some are enhancing their meringue
05:40with flavors half a teaspoon of orange blossom extract and colors I'm putting in some food
05:47coloring to mine so it's purple pablova Maggie's going back to basics I'm making quite a simple
05:53meringue there's nothing fancy at all but the problem with doing it like that is the meringue has to be
05:59really good her classic meringue coupled with raspberry syrup passion fruit cream and a medley of frozen
06:05fruits will be as traditional as it comes so pretty classic very classic yes I feel there's no real need
06:13to enhance things it's that look well good look well that was fun just making sure the sugar's all
06:27dissolved it's ready it's very stiff and it's very glossy I'm going to start shaping it my pavlova is called
06:34pavlov
06:35because I have a lovely heart-shaped chopping board it looks nice on there if it doesn't collapse
06:43assuming her heart is up to the job Amanda will fill it with a rich chocolate mascarpone offset with a
06:50tangy
06:50raspberry curd it's looking quite stiff isn't it hopefully it'll keep its shape otherwise it won't
06:56be a heart it would just be a splodge whether shaped by hand I mean this is meant to be
07:01a circle
07:02or piped I'm not going for a very tall pavlova I'm going for a fancy flat one the bakers must
07:08mold
07:08their sticky meringue in an attempt to kind of do some sort of pattern we'll see into fabulous forms I've
07:15gone for a bit of our crown shape but for vegan Freya it's even more of a challenge this is
07:23using
07:24aquafaba instead of the egg whites it's a bit less stable it doesn't hurt at all well that's going to
07:30be good for this competition yeah that's going to be great in this heat as well yeah this is a
07:34solid
07:34start yikes while Freya's hoping her meringue stands up she's adding orange blossom to make her peach
07:41Melba flavors stand out I'm gonna caramelize these peaches when they go all like toasted and golden
07:47so at least if the pavlova collapses at least we'll have some nice peaches piping skills are ridiculous
07:55thank you Freya thank you so much she's going in when it comes to pavlova going in oven time is
08:03literally
08:03make or break the secret to this is to go slow and steady and a much lower temperature and a
08:09much
08:09longer bake under bake and the inside will end up sloppy or worse still collapse bigger to me over
08:16bake and the outside could crack or break off completely right I'm going to bake it on 140 for 25
08:23minutes and then I'm going to turn it down to 120 and leave for about another 35 minutes
08:29good luck pav dear sir I'll wager a shepherd's guinea that the good gentlemen of this tent are halfway
08:38through completion of the challenge what about the ladies ladies must never appear in the kitchen for
08:44fear of coarsening their delicate fingers exactly I'll just start on the thin ends now the bakers must now
08:51perfect fillings that elevate sugary meringues there are 15 nutritious pavlova to beautifully balanced
08:57pavlovas look they look the riper they are inside it's what my granny's to tell me it needs to be
09:02a
09:02nice contrast to the sweet meringue so it should be a party on your tongue guests at chig's tongue party
09:08include a chantilly cream chocolate shards fresh mango passion fruit and a blast of tropical mango
09:15cooley how's it going the other day in the office when you're enjoying it yeah loving it and you're
09:19just starting you're like Luke Skywalker yeah I feel like Paul's Obi-Wan he knows the force is strong
09:28in you does that make you Yoda I'm Yoda thanks probably Chewbacca bakers you have one hour left sorry about
09:40that two tiny cracks which I am not fussed about as long as it's not Grand Canyon's you'll be alright
09:46I'm gonna be turning the oven off now and let it go for another half an hour I leave the
09:49pavlova in
09:50there to cool down take their meringues out before they're cold so I think I'm just gonna prop this
09:55up and now and all their hard work could be for nothing if this warm pavlova hits cold air the
10:01inside
10:01basically shrinks and then your meringue cracks so this in theory should gradually bring down the
10:07temperature so you don't get that shot but with just one oven and two bakes to complete I need
10:13that oven to bake the skits it's a risk George is willing to take I'm gonna transfer my meringue
10:19over to my proving drawer without dropping it I hope it's worth it all right these are going in 12
10:27minutes
10:30as well as spiced speculose biscuits to counterbalance the sweetness of his meringue
10:35he's also incorporating a potent citrus flavor I'm just starting my lemon curd now I love raw lemon
10:42lemon on everything like lemon overload I'm going for it like George Jürgen's recipe also requires some
10:48extra baking for decoration I'm using matzer unleavened bread my wife is Jewish and we started to
10:55celebrate the Jewish festivals along the year so I'm making a pavlova inspired by the flavors of Passover
11:03as well as matzer shards coated in chocolate Jürgen's Pavlova will feature vanilla cream and
11:09a symbolic shower set paste so what's in there it's dates it's a whole orange with pith and peel a
11:17bit
11:17of cinnamon bit of cardamom dates are going to be interesting in this dates are so sweet and meringue
11:22is very sweet it's the mortar used by the Jews to stick the pyramids and the Pharaoh's cities together it's
11:30carrying a lot this little pavlova it is you're an artist a religious holiday has also inspired Lizzie's
11:40pavlova it's an Easter pavlova so what are the ingredients so when you think Easter you think of
11:46baby lambs you put rosemary on lambs so yeah so will it taste of lamb that's a bit too far
11:56isn't it
11:56with a purple blueberry meringue lemon curd and a bright green rosemary creme diplomat her Easter
12:03pavlova doesn't pull any punches as long as the rosemary isn't too powerful yeah it is quite subtle
12:10I love the way you're so subtle given what you're wearing in your hair today
12:15I'm so under the radar it's unbelievable
12:20Bakers you have half an hour left I think I might take it out it's a bit of crackage a
12:25bit of weeping
12:26that's the side to look at ignore that side Maggie's got hers out oh has everyone got those out don't
12:32follow the pressure here we are just cracked around the top but I expected that that's nice and high
12:39it's still a heart shake I'm gonna try and take it out of the proving drawer but for George his
12:46proving
12:46draw technique it's cracked a lot more than what I would have liked hasn't proved to be a success but
12:52I'm gonna try and disguise it I've been criticized for my presentation of the last few weeks so I want
12:59to try and have something nice to present oh my god that looks beautiful it looks good when you then
13:04try and move it because it's gonna crack a little bit I have to be very careful let it draw
13:09and very
13:09good I just don't do it I just need to do it confidently no messing about cracking on now come
13:18on man don't do this to me I'm just trying to find a bit that doesn't look fragile slowly slowly
13:24slowly
13:24right yeah so far so good oh don't put your fat finger in it it's very collapsing oh my god
13:31it's moving
13:32it's moving it's moving it's moving oh my god oh my god bakers you have 10 minutes left if you're
13:42lucky well I need to get a move on I really need to get a move on I'm going to
13:46cook the matter for five
13:47minutes my god get it decorated I need somebody from around kisses it's not meant to be a candle I'm
13:56putting our sir one so these are sponsored biscuits so I'll blitz them up whip up some cream fold it
14:02in
14:02and then pipe this is my chocolate mascarpone it raspberry cooling hopefully that don't make up mushy I
14:11think Paul and Prune might have something to say about this presentation what's going on about
14:15presentation huh I'd love it if one day you just went and then walked down like that see you
14:23like guys I think the color is lovely I don't know if it's appetizing looks like some swamp creature
14:28bakers you have one minute left ah come on you do that I'm just painting my matzer I'm putting
14:36frozen fruit on top hopefully it won't leak out this here is the mango and blueberries that's cute
14:43curious flying everywhere bakers your time is up oh that's it please step away from your pavlovas
14:54actually I believe the plural is pavlovi happy yeah just a bit it's sunk there's some cracks
15:03it's a pavlova nine signature pavlovas baked in just two hours 45 minutes now face the judgment of
15:18Paul and Prue so Christelle that's great those little egg shapes are lovely so I've got a coconut
15:33streusel base a lime curd and then fresh kiwis delicious really strong lime which goes beautifully
15:42with the meringue the sides are too thick you've got like an impenetrable wall you've got to get
15:47through but flavors are great though I'll take that we have the pyramids in matzer so just the basic
15:58pavlova then just the basic pavlova the idea is very good it's a little bit untidy it's cracked a
16:04little bit and that is so unusual you get the dates first and then the orange it's a great blend
16:10of
16:11flavors and it works in that pavlova I would have thought it wouldn't have enough acidity but it
16:15does Jürgen's back thank you mazel tov I mean it's not the most attractive looking pavlova because
16:26that green is it looks it is blueberry rosemary and lemon curd it takes somebody out of a Willy Wonka
16:34factory yeah I like the rosemary very good lemon curd the flavors are spot-on I just think it's a
16:40little bit stodgy love the appearance has cracked a little bit I would have put more raspberry less
16:53chocolate the chocolate is so dominant okay
16:59George I think it looks awful okay well the baking hasn't worked either that idea of putting in the
17:05proving drawer to get that sort of crack in there it's all marshmallow isn't it what you need to
17:11do is hollow it out more because the flavors are great okay the speculants with the lemon absolutely
17:15delicious it's not all bad news thank you it's very informal I think it's a good word to use I
17:24think
17:25structurally it's lost its way it's collapsed a little bit on the side yes I think the flavor is
17:30lovely I think it does look a bit of a mess and it looks really summery and delicious I think
17:38you
17:38could have baked it a little bit longer because of that yes it's broken away filets are so fresh
17:46and summery the peachy cream is just delicious yeah thank you thank you thank you it looks fantastic
17:54decoration looks very good but the proof is literally in the pudding wow it's like a neat mess
18:03the aquafaba doesn't hold it well at all they're not very strong flavors they're not tangy enough they're
18:10tart enough if you get a slice of the candied peach it's good a bit the sort of sloppy bit
18:16in
18:16the middle that's not really nice that looks amazing I love the edge just so casually but
18:27elegantly swelled beautiful all right let's have a look shall we let's just fall through hey excited
18:33I am that's for you it's filled with a chantilly cream and a mango and passion fruit curly it's
18:39lovely soft but stable and middle and crunchy outside I think it's wonderful the acidity and the
18:49cream is just lovely there's a nice marshmallow in that it's stable enough to hold it it's quite
18:53difficult to get that balance but I think the way you've done the top and the chocolate I can't you
18:57you know well done thank you Paul thank you wow were you expecting that no no not at all I
19:08can't
19:09believe it Hollywood handshake my work here is done now Paul said Jürgen is back so I take that comment
19:15it's great I need to do well in the technicals definitely gonna go in with a positive attitude
19:20and do my best all still to play for on dessert week the bakers could practice their pavlovas but
19:31their next challenge is a complete mystery bakers welcome back to the tent for your technical challenge
19:39which today has been set by the evil Pruella Deville this recipe requires some serious multitasking so get
19:49organized shivers up my spine as ever this task is judged blind so we ask the judges to leave the
19:56tent for your technical challenge evil Prue would like you each to make four individual sticky toffee
20:04puddings your sticky toffee puddings need to be perfectly baked and served with sticky toffee sauce
20:11I would have thought that was obvious you would have thought so your sticky toffee pudding should be
20:15decorated with twill triangles and served alongside a smooth creme anglaise mmm you have 90 minutes on
20:25your marks get set bake I love sticky toffee pudding great isn't it my husband makes the sticky toffee
20:36pudding at home that's his thing so I never have to make it now I wish I had I've never
20:41ever made one
20:43we'll see how it goes this may be I never have before may never ever again
20:49so Prue sticky toffee pudding who doesn't like a sticky toffee pudding it's quite a complicated
20:55challenge they have to make a pudding they have to make a caramel sauce or creme anglaise and they
21:00have to make twill of course the sponge is the most important thing the problem might be that they'll
21:06think it's cooked when it's not so the danger is slightly undercooking that is a lovely light sponge
21:12you can see it's baked all the way through with that beautiful caramel on the top creme anglaise is
21:17beautifully smooth and it's that blend between the two the whole lot is lovely together I'm sure a
21:23couple of them will get it spot on I don't think whatever disasters this recipe seems quite brief and
21:30complicated I've got to make the twill first which I've never done before I think it's a really thin
21:34skinny biscuit twill twill tools cook the butter lemon juice and liquid glucose remove from the heat
21:41and stirring the dry ingredients right angel nuts sesame seeds flour butter is this right okay so that's
21:50it in that pan now I'm gonna let it rest I am now on make toffee sauce the sauce is
21:54the best part
21:54hands down make a wet caramel then add the cream butter and vanilla make a wet caramel does that mean
22:01that you put water in the caramel I don't know hot water speeds up absorption of liquid gonna wait
22:07for this now to go to a nice golden color it's starting to brown now is the fun part pouring
22:13the
22:14cream it's coming but there's some lumps of crystals in there this is gonna burn I need to add some
22:21vanilla to take out the burning smell doesn't very caramelly does it should pick my twin because I'll
22:33need the oven for the pudding spread the twill mixture into a rectangle it's not really a rectangle is it
22:40my twin is in there is no guidance whatsoever the point there is bake oh no she died do you
22:48think I can just use it
22:50it's fine they weren't oh no today's just not my day all right bakers half of you are halfway through
23:01the
23:01the other half have half a challenge left you're halfway through this is coming out
23:08come on come on so we let this cool a little bit and then I'll cut it and the next
23:13step is to make the
23:16pudding butter but the chopped dates the self-raising flour butter about muscovada sugar and butter I've said butter
23:21already I'm gonna and chop dates I've got some butter and sugar in here I'm not sure if I need
23:28the flour
23:28I have my bag somehow I'm just gonna read the recipe again Maggie hello I'm gonna write number 11
23:35anything will help push Paul into a ditch number 12 Maggie gets taken away by the police now when
23:44they ask you about the recipe go what are these what's next I've got butter on my face spoon some
23:51of the toffee sauce into the pudding mold there's always guttering isn't it when you turn them out and
23:55there's no sauce divide the butter up equally into the mold looks good it's looking runny but stay
24:01with it Meg don't change anything now green I'll take in 20 minutes I'll go for 15 minutes to start
24:08with and seems there's no one lose don't know how long for I'm going for 15 minutes initially let's
24:13see what happens now you've got a handshake I was wondering if you would get a tattoo to commemorate
24:19what would it look like a sort of greasy chubby fingered hand on a part of your body whereabouts
24:25well I didn't say bakers you have half an hour left what are you doing with that well I just
24:33get
24:33upset when one of the bases leaves so this way I'm gonna go instead good idea I'm making the creme
24:39on
24:39glaze it's just thin custard I've never made a real custard with eggs before not a good start I'm warming
24:46the milk and the cream and the vanilla together and then I'll start adding a little bit of the
24:50milk at a time I can always do with the workout it's very fine balance where it goes from custard
24:55to fried egg this is probably the only thing that's right and if I burn this then I really
25:00stuffed yeah that's nice oh there's lumps in it feel like it definitely is bakers you have 15 minutes
25:12I was gonna say that the creme and glaze is done all I have to wait is for the puddings
25:17to cook
25:17they haven't collapsed no skewers wet but that wet could be the caramel sauce I just don't want
25:24them to be raw they're rising I'm gonna do them for another two minutes because they're soggy you
25:29are Maggie I've just got little splodgy messes in the bottom of the pudding basin it's just sunk
25:35into a gluey mess I must have left something out but I don't think I did it's all ticked off
25:40on the
25:41other page is no flour no there is flour there you go yeah ah right that's what I didn't do
25:49I knew
25:49there's something bakers you have five minutes left time to get them out shakey shakey they're
25:56stick it off your pudding I think I should turn them out while they're still warm are you doing a
26:04magic trick I would need three of those and a little bowl with that one how on earth do I
26:10just
26:12come on I'll take that boom I think it looks puddingy oh disaster it's all over let's go for it
26:34you gotta laugh I'll say anybody watching will feel very sorry for me bakers you have one minute
26:43left aye caramba right best-looking twos I should have done it while they were still hot how many
26:51have I done so far Matt I feel like this might be a third I might just have to mash
26:55that back up mash
26:56it up either side do you think they'll notice it starts to squash them in the sauces go on the
27:01side toffee sauce it's not the best true nightmare I suppose that's it hey voila bakers your time is
27:11up jeez that was close huh place your sticky toffee puddings behind your photographs didn't put
27:18the flower in because I thought it was one line on the next page didn't see it did I Paul
27:24and
27:24the crew are looking for full rich sticky toffee puddings silky toffee sauce smooth creme anglaise
27:30and eight perfectly crispy twills and they'll have no idea whose is whose nice we've got eight
27:37twills with a bit of a snap the pudding looks pretty solid the crew was good the sauce is a
27:45little bit
27:46stiff so the on glows is like that's very good that's not bad I must say that is delicious okay
27:55moving on we have eight twills all pretty uniform very nice and thin now this looks quite raw yeah it's
28:05very very very under baked eight nice twills very nice twill nice shape I'm impressed with the
28:11custards perfect looks a little stodgy and under baked it's a pity because I had a bit of a cook
28:18bit and it's delicious this looks like a barrel disaster here Wow the sticky toffee puddings obviously
28:25came out too early they've managed to bake on the outside but the inside's just raw that's not bad it's
28:32a
28:33on the turn then yeah it's curdled we have eight fairly even twills and rather nice-looking puddings
28:40no that's well baked that one it's nice but the on glaze is good neat wheels sponge is good overall
28:47that's pretty decent to see moving on well the under them I think be a little bit raw in the
28:53middle
28:53let's have a look at the sauces so they've gone slightly over the edge it's gone almost treacle
29:00right burnt wheels all the funny shape scrambled egg scrambled and underdone caramel oh dear
29:11and that is raw that's a shame oh dear well funnily enough those twills look really good don't they
29:20do you know it looks like caramelized onion chutney burnt with cinder you're not gonna try I'll leave it
29:29thanks moving on last one these twills don't look too bad I quite like the color we have a baked
29:35sponge
29:35mm-hmm look at the caramel whisper that out come on do it like a bottle of ketchup maybe
29:48we have fully fledged toffee wow yeah I mean this is gonna be interesting Paul and Prue will now rank
29:57the sticky toffee puddings from worst to best in ninth place this one oh Maggie it was a fair
30:04old disaster wasn't it I made for you a gluten-free sticky toffee pudding you forget to put the flower
30:10in yes oh bad luck in eighth spot we have this one Amanda raw you burn the twills you scramble
30:17the
30:18creme on glaze and your caramel is not caramelized enough but besides that in seventh place we have
30:25this one George very raw puddings sadly Freya is sixth Christelle is fifth Giuseppe fourth and
30:34Chiggs is third so in second spot we have this one who's this Lizzie your sponges are pretty good
30:43creme on glaze is good and your caramel sauce is good well done which means we have Jürgen
30:54really nice sticky toffee puddings very good to yield excellent creme on glaze perfect sauce very
31:01good thank you yeah it's wonderful I hardly can believe it winning the technical in dessert week
31:06one I was afraid of but it seems I have to be afraid of to be on the spot and
31:12concentrated who
31:13knows what happened there 10 seconds so thanks everyone else for under cooking I will never ever
31:18ever ever bake a sticky toffee pudding again my husband's the expert I don't need to he's got to
31:24be good at something I knew there had to be flour and I just couldn't see it nothing you can
31:29do when
31:30you've made a very silly mistake I love making it really hard for myself so tomorrow I'll just have
31:36to do amazingly just one more challenge remains before Prue and Paul decide dessert week star Baker
31:50and who will be asked to leave the tent Bakers I hope you are rested and ready for your showstopper
31:59challenge today Paul and Prue would love you to make a celebratory jaconde imprimé dessert an
32:07impressive multi-layered dessert wrapped in a jaconde collar now the collar is a key element and must be
32:13highly decorative classically a jaconde is a whisked sponge with ground almonds you have four and a half
32:21hours unfortunately we've used four hours explaining to you what this challenge is you've got a half an
32:26hour good luck on your mark get set thank you taken from the French nickname for the Mona Lisa the
32:37jaconde the judges are expecting highly decorative designs to be baked into the Baker's own jaconde
32:43collared masterpieces the idea is that our jaconde needs to be as decorative as the Mona Lisa so no
32:49pressure I've been to see the Mona Lisa I didn't really like it that much I was like is this
32:53it what
32:55we're asking for is a collar made of jaconde sponge which has been imprinted with the design but they
33:03can do anything they like by way of dessert inside this imprimé collar now they could be moose they
33:09could be bavoie they could be crempat they could be jelly dacquoise anything they want but it's about
33:15getting it all set timing has to be right we're over third the way through and we're left with nine
33:21fantastic bakers so I'm expecting the best of the best hi Lizzie hello hello Lizzie we want to hear
33:30about your jaconde imprimé so it's a Liverpool version so I'm doing the Liverpool skyscape on a
33:36hazelnut jaconde gonna pipe it all in red and blue for the two football clubs lovely Liverpool's iconic
33:43skyline will surround Lizzie's layered dessert of chocolate genoise sponge hazelnut and pecan d'acquoise
33:49and pecan parfait topped with a dark chocolate and moonshine ganache I think it's wonderfully ambitious
33:56all you have to do is produce it you have the people of Liverpool behind you especially this one
34:03so this is the design paste basically it's just a cake batter to create their jaconde imprimé the
34:10bakers must begin by piping their intricate designs I drew out the template myself just for make it look
34:15nice but Jürgen's the only Baker making sure his jaconde collar not only looks the part but sounds the
34:27part too the piece of music is called pastime with good company it has been composed by Henry VIII himself
34:34as a love song to Catherine of Aragon from the 16th century Jürgen's historical jaconde imprimé
34:41we'll see classic Tudor flavors in layers of English white wine jelly with fresh strawberries
34:46mint and black pepper and white chocolate bavoie wrapped in his intricately piped love song this is
34:53quite tricky this is this something you'd make at home yes I did a Star Trek one as a wedding
34:58cake so
35:00two two spaceship enterprises kissing on the jaconde
35:06while Jürgen's recreating the 16th century it's get wriggle on Amanda's heading even further back
35:13in time it's called Adam's temptation because I thought I'd go with them Adam and Eve theme that's
35:18why I've got the serpent climbing around the apple tree Amanda's dessert will be of biblical proportions
35:24containing sinfully indulgent layers of caramelized apple jelly and boozy Calvados bavoie so are we
35:31allowed to eat this will you be tempted to eat it I hope so I've got this done now to
35:36preserve the
35:37definition of their detailed designs the decorative paste must be firmly set before it can be covered
35:44with the second part of the collar no damage the jaconde sponge so I've got almond flour I'm just
35:51going to fold this in gently you basically don't knock out the air it's very pliable so you can bend
35:56it fold it so hence why use it to make the collar and after yesterday's technical travesty if I get
36:02this wrong it's a disaster Maggie's under even more pressure to get her jaconde right just to let you
36:08know this is plain flour really and what do you do with that you often put it in sponges really
36:13yeah it
36:13gives it gives it a body body yeah it's a bit late this advice if I may say so to
36:18avoid any more
36:20mistakes Maggie's keeping things simple her strawberry pattern jaconde collar will hold
36:25layers of strawberry bavoie and strawberry coulee just to let you know thank you got a big ring
36:31around the playing flower he's going to tease you forever so just think about today it's going to
36:36be great oh cold to ensure their designs stick to the jaconde sponge it's nice and frozen it goes
36:46speed is of the essence I left work quickly otherwise the decoration will melt and we get smudged but
36:52chiggs is gonna have to work twice as fast a lot of people doing one tear but I'm going for
36:58two go big
36:59or go home based on his sister's new bathroom tiles chiggs is geometric pattern jaconde collars
37:05will wrap around black forest flavored layers of cherry mousse cherry jelly and chocolate bavoie
37:10for his ambitious two-tiered dessert how do you motivate yourself I compete against myself nobody
37:16else so I just want to be better my comedy agent used to say look of us just concentrate on
37:21exactly look how far you've got a little well for yourself now I'm in a baking show
37:28and chiggs isn't the only baker taking his jaconde imprimé to their next level I'm going for two
37:34tiers I feel like I haven't impressed paulin pretty much and I just want to try and show them what
37:38I
37:38can do George's jaconde imprimé will be decorated with a flower design inspired by his mom's garden
37:45inside there'll be layers of caramel chocolate mousse dark chocolate coated peanuts and peanut butter
37:51bavoie can you spell bavoie b-a-v-o-i-r no have you asked anyone else no should we
37:58ask Amanda Amanda
38:00spell bavoie b-a-v-a-r-o-i-s well done madam well done the verdict is in not
38:09guilty
38:10okay so jaconde goes in I'm gonna go with 10 minutes first they don't take long because they're
38:15so thin when baking thin and delicate sponges setting timer to seven timings and temperatures
38:22are more crucial than ever both my sponges have gone in for eight minutes at 200 degrees fingers
38:28crossed under baked jaconde will be too soft to stand up resulting in saggy collars I'll just have
38:36to hope it bakes that's never happened before over baked and it will become too dry and crack when
38:42wrapped around their desserts I'm gonna test them chicken come out I'm out is it actually cooked
38:52enough but I just don't want to overdo it I don't know if the pattern is still gonna be there
38:57we'll see why's it going so quiet sticking made a knife I'm happy with how it's came out it looks
39:08great oh my god the patterns come off I think I should just do that yeah are we gonna do
39:14make it
39:15again you got time it isn't quite cooked I just didn't cook it long enough I panicked I just don't
39:25want to just make a mess of this so I am actually going to do it again bakers you're halfway
39:32through
39:34I did this so precisely the first time he wants such a high finish but you know I want a
39:42high finish
39:42when I deliver a baby how many babies have you delivered no idea but every single one was like
39:49the first one just remember making a jaconde collar isn't a profound experience delivering a baby is
39:55that's so true stick that in your pipe Paul Hollywood take that with me while Maggie remakes her jaconde
40:02collar this is the difference between going home and staying the rest of the bakers can begin the
40:08monumental task whoopsie daisies the pressure is mounting of creating the multiple mousses jellies and
40:16sponges this is 100% the most complicated thing I have ever made in my entire life but that's not
40:21stopping Giuseppe from following in his father's revered footsteps my dad was a professional chef and a
40:27passionate Baker I took inspiration from one of the most beautiful wedding cake that he made for a
40:33family friend mine is not going to be as grand as my dad's I can only try to be as
40:37fractionally good
40:38as he's ever been Giuseppe's jaconde imprimé dessert will see layers of Genois sponge with pistachio and
40:44red fruit bavoie decorated with fresh fruits in an epic recreation of his dad's wedding cake do you have
41:03you don't expect the Italian engineering to be you know the results are good yeah we get the job done
41:10get
41:11the job done with so many different layers to make trouble is it's only one arm isn't it the bakers
41:18must ensure that every element is perfectly set I start with the wine because the alcohol works
41:24against the setting so I'll boil off some alcohol and Jürgen's not the only one it's all seven risking
41:32hitting the bottle this is coconut rum it's called it's just holiday in a drink to bring back distant
41:42memories of sipping cocktails in the Sun Christelle's dessert will resemble a pineapple and hold layers of
41:49pineapple and coconut rum compote lime jelly and coconut bavoie how many leaves are you putting in
41:56there six seven uh so in the bavoie there's 13. wow oh my goodness you are a brave girl good
42:04luck
42:04thank you we'll need it while the rest of the bakers are relying on their gelatin the tofu just gives
42:11like
42:11a really smooth like mousse vegan Freya is having to get creative once again you don't really have
42:17problems with it setting because it just like resets back like tofu in a rectangular jaconde in
42:24primet Freya's chocolate and orange mousse will be accompanied by orange jelly as well as layers of
42:29hazelnut dacquoise and Italian meringue buttercream made once again with her vegan egg white substitute
42:36you're using Swiss meringue and dacquoise as well a lot of aquafaba going in this it seems like a lot
42:43but
42:43it's actually not that much I hope it's going to be one of those things that you just like would
42:47never ever know that it's vegan that's my girl anyway
42:52bakers you have an hour left
42:58we're going in for eight right now while mag is back to baking her jaconde collar live dangerously
43:05that's what I like to do for the rest of the bakers oh this is so tense cake construction
43:11can commence time is key now so everything sets in time everybody's terrified but it's a process that
43:19can't be rushed so we'll put the base layer in first it's important that it's nice and tight and snug
43:24as
43:25any gaps or cracks in the collar oh careful George and the fillings will ooze out before they can set
43:31I'll just block up the holes thank goodness for extras cherry mousse going in first almost all of
43:41the bakers are doing quite complicated constructions aren't they it's a really tricky challenge it
43:48doesn't look like tofu now does it prayer that's the hardest job doing a vegan jaconde and vegan
43:56fillings and vegan babois so you're doing not a round color a bit of tactics because the vegan
44:02sponge is not very bendy actually I'm worried about Christelle because she has that pina colada
44:07father was it's so risky because if that bag was not set the whole thing just collapses I've just got
44:14to go through it now I'm worried about Maggie's their main challenge is going to be time it's going
44:20to be hard for it it's brownish what more can I do this is apple jelly oh and we're winging
44:31it
44:34making sure that it's all level and now this can finally go in the freezer gently does it did the
44:43puppet walk I did I know mortifying it just needs to set there because you have half an hour left
44:54sorted it I can't believe people get paid for doing that Amanda neither can we I am confident it's going
45:02to set set while their cakes cool hopefully it's doing its thing in there things are heating up for
45:09the bakers so go go go as they still have their final layers and decorations to make I'm preparing
45:15the final element of my cake which is the middle of the list I'm just making my lime jelly which
45:19is
45:19going to go on the top my babois which is setting and should be set in 16 seconds apparently I'll
45:30check
45:30on the bubble one yeah it's good enough this is so tense because if that's that one has not set
45:36then
45:36you'll watch me crumble and burn it like my dracon oh tension mirror glaze still quite warm but it
45:44should be okay I'm gonna put it on that's the strawberry coolie hoping that it doesn't leak out when I
45:52take
45:52it out of the mold this is gonna go splodge I'm going to pour the jelly in the freezer no
45:57more layers
45:58this is all decoration now chicks you're shaking the entire grounds don't wobble this piece of floor
46:03sauce
46:08bakers you have 10 minutes left so I'll take it out coming out all right come on jelly please be
46:16set
46:18life has never felt more tense it's still quite liquid but I'm gonna go in I can't wait any longer
46:23is that
46:24I'm just gonna fall off that it's standing still so I'm all right there we go it looks like the
46:33jelly
46:33didn't leak ah it's all coming out my thing's leaked a little bit it's not set properly I can't take
46:47the
46:47collar off it's going to completely collapse I think it's getting stuck on the peanut layer I'm happy
46:53my no yeah get in there bakers you have one minute left so we go for it now I can
47:00hold it or they say
47:01walk away it's beastly unfair that it hasn't behaved shaking
47:14bakers your time is up please step away from your bakes there we go avalanche
47:24this started we might as well go out with a bang
47:37it's judgment time for our bakers jacquand imprimés
47:41jürgen would you like to bring your showstopper up please
47:53well I think it looks absolutely amazing the wine jelly you've got a few little bubbles in there
47:58but I like the way it's set that view looks lovely that cut through beautifully wow it's topped by wine
48:07jelly then white chocolate Bavarian with black pepper then a genuise and then at the bottom there's a
48:13hazelnut aquas that is such a luxurious creamy boozy mouthful your textures of everything are gorgeous
48:21I can't get the black pepper no I'm looking for the pepper usually it comes a bit later okay let's
48:26just wait for a minute if you'd like to sing that's very familiar got the pepper got the pepper
48:44excellent
48:50this is inspired by a crime scene that I went to when I was very young in service so I
48:57think you
48:57struggled with the jacquant and the dam is broken when it was still trying to set it's generally sponge
49:03with Calvados Bavarian cream with caramelized apple jelly and the top is a maple syrup glaze they look
49:12like very beautiful layers do you notice absolutely delicious but it does not taste a lot of apple you're
49:21getting more an alcoholic flavor the texture of everything is great but unfortunately you've
49:25drowned over there now with that Calvados you've lost some of the definition but it's pretty I think
49:34overall it's quite a professional looking piece very very elegant the filling is two types of
49:40Bavaroa pistachio and raspberry and strawberry mmm great layers oh look at that soft as anything
49:51beautiful oh great flavors great acidity the Genoese has been baked beautifully it's lovely and soft I
49:58mean you'd serve that in a decent hotel how many stars oh good five excellent thank you very much
50:04well done the bins for you I'm really born in Liverpool oh right yeah I love it you managed to
50:16get the Liverpool skyline in there which is pretty cool it's a bit rudimentary that course is a little
50:21it's a little bit tough it's hard work Lizzie I think your textures are all wrong but I think your
50:26flavors are beautiful it's really good there you go well I think it looks beautiful
50:34the pipework is particularly good simple but effective those layers are really lovely
50:43they're very powerful flavors the coconut and lime is just beautiful the lime it's so powerful I would
50:51pull that back a little bit everything else I'm happy with thank you I like the flower patterns but
51:01where the joins are it's a bit clumsy it's sort of lopsided well what am I the peanut layer well
51:10literally you've got a layer of peanuts you'll certainly get the peanut flavor and the peanut crunch that
51:18peanut layer is ridiculous you can't get through it I think you've just gone overkill with the peanuts I
51:23quite like peanuts it looks amazing did you come well done I mean this was taken from a tile yeah
51:34and
51:34it's so original and it looks startling thank you and two tears yeah it looks like a delicious bathroom
51:44the babois are perfection they are perfection your flavors and your textures are superb they're just firm enough to stay
51:52up I mean it's really clever I don't even like black forest
51:56and I love that thank you you've lost some of the imprimés it's a bit messy but let's have a
52:06look at it inside shall we the jaconda is chocolate hairs on up then there's a hairs on up dacroise
52:12and then a layer of Italian meringue buttercream then a chocolate orange mousse and then on top it's orange jelly
52:21it's set quite hard it's more like a ganache yeah I think the orange is too strong so strong but
52:28I actually
52:29think your jaconda is really good thank you it needed a cream it needed something in there to hold everything
52:35together I've had some beautiful vegan cakes before it's not one of the better ones I've had
52:47so the dam busters have been in let's have a look at shall we
52:55well it's very pretty color
53:02Maggie the flavor is lovely it's the essence of summer the strawberries are just beautiful
53:07where's your second element in this the bavoie and the coulis oh that's the second element what have
53:12you been doing for four and a half hours doing it twice oh did you do it twice flavors are
53:18lovely
53:18and the jaconda is good thank you so much you'll be more than kind it was what it was they
53:27did say
53:27it tasted lovely but I think they were just being kind really happy with what I've delivered I think I
53:32might be up for consideration for star baker but Giuseppe's and Juergens theirs is just another level I feel
53:36like that was pretty brutal to be honest with you so I don't agree but like I kind of just
53:42don't agree
53:52well that showstopper ran the gamut didn't it Giuseppe Juergen Chiggs I think they've all done quite
53:59well out of this I thought Juergens is an amazing I think it's beautiful but if you have another look
54:04at chicks it's still holding well all the layers were there the taste was delicious all the way
54:10through fantastic flavor some of them did collapse there was a couple of people that messed up a
54:14little bit with textures and flavors you look at Maggie she classed the puree on the top as a second
54:19you know that's not the case you're not buying it and it's split as well I mean it poured out
54:25all
54:25over the place but also I was really disappointed in Freya because although she did better with the
54:30Dakwas in this it was far too thick that was very dry but then you look at Amanda's the Calvados
54:36in the
54:36bottom of that Bavoie was the only thing you could taste and it's split but it tasted nice you've got
54:41to
54:41look back on the two challenges as well we'll have another cup of tea and another slice of cake and
54:45then we'll have a slice of cake and then we'll have a slice of cake that way
55:01well bakers thank you for another great week it falls to me to announce who the star baker is
55:09and that person is
55:13chiggs
55:14congratulations
55:22okay bakers that means that I've got a horrible job this week of announcing the person who's leaving
55:28us and we're really going to miss them person who's leaving us this week is
55:42Maggie
55:46it's been such a fun
55:50Maggie honestly you've done so well
55:52the whole thing has been such fun really and just to have been part of it is just a complete
55:58joy
55:58we're gonna miss you so much to have stayed for four weeks I think it comes pretty high really on
56:04a personal level nothing can beat delivering a baby
56:08and bringing a new life into the world but it comes quite second
56:12I was just having a bad week
56:14you'll have a good week
56:15thank you
56:16thank you
56:16I will
56:18nightmare
56:19I feel like I definitely scraped through that glad to be here but I'm really sad to see Maggie
56:25there you go
56:26well done chicks
56:26thank you
56:27thank you
56:27thank you
56:30what the hell has just happened
56:31thank you
56:32get a handshake and star bake on the same week
56:34oh you've got it faster
56:37can't believe it I'm honestly I am so speechless right now it never happens but I'm lost for words
56:43I think chicks smashed it out of the park I think all three challenges he was exceptionally good
56:48I mean for a guy that he'd been baking up to 12 months ago he's done an amazing job
56:53I got star bake on mum
56:54am I on?
56:56yeah
56:59congratulations man
57:00thank you mum
57:01thank you
57:02so proud of you
57:03thank you thank you
57:03I love you too
57:05next time
57:06backen
57:07it's German week
57:08I ain't got a scooby-doo
57:09the bakers tackle traditional Christmas biscuits
57:12they look German yeah
57:13I need to get a move on
57:15a multi-layered technical
57:16sponge cream sponge cream
57:18to be honest with you I am kind of just winging this
57:20and a towering yeasted showstopper
57:23oh no
57:24how would you say good luck in German?
57:26Hals und Beinbruch
57:27which means break a leg and break your neck
57:29oh good god
57:29that's brutal
57:31yeah
57:31yeah
57:41ooh
57:43a
57:45yeah
57:45wow
57:46wow
57:49wow
57:50wow
57:52wow
57:57hi
58:00the
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