- 9 minutes ago
The Great British Bake Off S12E10
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00:04in the beginning good luck in there there were 12
00:08hello bro how are you doing you all right flintstones beginning
00:12see them flintstones i don't want to get emotional everybody's terrified about collapsing
00:16gates oh no oh my god
00:24now there are three it's so much to do are you taking the mic do not drop this is not
00:33going to be pretty
00:35i'll do anything now can i ah in your face off what have you done
01:11the 2021 final is like no other
01:15are you serious yeah absolutely for the first time ever each of our finalists have won two hollywood
01:21handshakes and also been awarded star baker two times giuseppe it's never been this close before
01:30giuseppe congratulations from the beginning giuseppe's eye for elegant precision that looks as
01:37neat as a pin and consistently stunning italian influence recipes you'd serve that on a decent
01:42hotel how many stars oh good five marked him out for bake-off greatness i don't have any special
01:49strategy for the final i'm trying to leave it as a standard baking day with no extra pressure
01:54as far as again at least christelle has delivered some of this year's most beautiful bakes it's a
02:01great looking cake and coupled with incredible flavors from her gohan family recipe book i have to
02:07tell you it's delicious she's peaked at precisely the right time that christelle is flawless but she's
02:15the only finalist yet to win a technical challenge maybe today is the day when i do nail a technical
02:20challenge there is no room for error even if it's a case of you've just overbeat your batter by like
02:26one
02:29fold chiggs is one of the least experienced bakers to ever reach a final that's a composed job but
02:36you wouldn't know it that's very clever learning more and more with each passing week it's so nearly
02:41perfect his quarter and semi-final bakes were among the best in this year's competition it's exceptional
02:48you've really been on a journey haven't you chicks i've been an underdog for this whole thing in my opinion
02:53that is it's imperative that you have a good side today to just build that confidence and just
02:58settle the nerves a little bit
03:06congratulations bakers you have made it to the final of the great british bake-off today for your
03:12last ever signature challenge paul and prue would love you to make an exquisitely decorated carrot cake
03:19your sponge should consist of complementary flavors and textures in the form of fillings and decorations
03:26remember it's not just paul and prue you're trying to impress with your carrot cake bug's bunny's gonna
03:31swing in later to be a guest judge he's on the way here now he's getting a lift from yosemite
03:36sam and
03:37there'll be all manner of animated antics and hilarious mayhem you have two hours 15 minutes and
03:45that's all folks on your marks get set bake
03:51i've got an enormous amount of things to squish within in two hours i'm not trying to think too
03:55much about it being the final because then i think i'll just freak myself out i'm not the biggest fan
04:00of carrot cake but what can go wrong anybody would think a carrot cake is so simple and easy but
04:06we want
04:07something really special and different we're looking for inventiveness we want carrot to be the hero but
04:13we want to see all the highly decorated elements being added to it as well two and a quarter hours
04:18sounds a lot of time but the thing is you cannot put cream cheese frosting onto a warm cake because
04:24the
04:24whole thing will just slide melt and it'll look a mess the issue with the signature bake in the final
04:29is make one error that could be the one that loses you the great british bake-off title
04:35morning giuseppe morning hello what are you going to be doing for your carrot cake i'm going to be
04:41giving a bit of a mediterranean italian twist for a change the key element is going to be a fig
04:47jam
04:47with walnuts lovely giuseppe's fig and walnut jam will fill an orange zest infused carrot cake decorated
04:55with a light orange cream cheese icing candied walnuts and fresh figs i love the idea of the
05:01figs it's going to be a nice hit on top of a traditional carrot cake you know i like the
05:06idea
05:06of being able to do all of this into ours because there are a lot of baked elements and we
05:10have to
05:10be very very quick today whilst giuseppe is giving his carrot cake a mediterranean feel
05:17cristel is heading a little further east this is fresh cardamom you should hopefully get a hint of
05:24orange from the orange curd then you taste pistachio and then finally you're left with a bit of cardamom
05:28on your tongue cristel's richly spiced sponges will form a towering four-layered carrot cake
05:34decorated with a pistachio and mascarpone icing it's only carrot cakes what could go wrong what
05:39could go wrong stop it because you know when you say that this is what you make when you're like
05:42six
05:43is it carrot cake yeah yeah so kids hate carrot cakes like do you want chocolate cake to your birthday
05:47or
05:48carrot cake yeah no kid's ever gone i want carrots true my kids says carrot cake i'll literally push them
05:53into a ditch stop it can't say that you're kids they're never gonna say it they're cool they'll
05:59go i want chocolate double chocolate i want all this stuff i'm not allowed to have yeah fair enough
06:02no children go yes i'd fight like lobenbree and carrot please with cristel and giuseppe attempting to
06:09add their own twist to the classic carrot cake chicks is also trying something new this is the second
06:17time i've been making a carrot cake for his first ever carrot cake recipe chicks is adding a star
06:23anise infused pineapple jam and we'll decorate with yet another first i saw something on youtube
06:28the other night on how to make these look really tiny and itty bitty like it to be the carrots
06:32how
06:32much carrots have you got in the actual batter 900 grams in the back in the batter it's a lot
06:39it's a lot of carrots i do want the carrot flavor to come through or 40 grand the sooner they
06:45begin
06:45baking the longer the finalists will have to cool their carrot cakes before decorating because i've got four
06:51layers i just want to make sure that each layer is the same and whilst cristel and chicks are hoping
06:57to speed up the cooling process by baking individual sponges with his final signature giuseppe is taking
07:04a huge gamble he plans to bake one large cake and then slice it into three layers so i'm using
07:12a heating
07:13rod in the center and a cake belt around it to homogenize the heat across the cake these are going
07:19to go in
07:20now i'll do 23 minutes first i'm going to check out 30 minutes might need an extra 10 minutes after
07:34i'm done done one hour and 15 minutes a long time bakers this is the last time we will be
07:44telling you
07:45that you are halfway through a signature challenge a classic carrot cake is decorated and filled with
07:52a simple cream cheese icing i just want to try something new with it but for the final signature
07:57bake that won't be enough for paul and prue this is the pineapple jam for me pineapple is one of
08:03the
08:03best fruits ever and i think it might complement the cake hello congratulations thank you so much i know i
08:09can't believe it wow i mean this time last year you hadn't even started baking had you um no no
08:16yeah
08:16i was making last year yeah this time last year it was the year before that was that's not that
08:20good
08:21for the show a bit disappointing hi chicks congratulations on making it to the final
08:27what you've achieved in one and a half years of baking is amazing bubbled away in the tent none of
08:33this
08:33year's finalists have seen their family and friends for almost two months
08:37i'm so proud of you and your dad will be proud of you too
08:43all the best for next two days i love you so much i lost my father when i was really
08:48young i
08:48think i was 12 years old he died really young so i just take every opportunity in my life as
08:53i can
08:53now i'm not going to wait for something to happen if i want to do something i'm going to do
08:56it so
08:56that's one of the main reasons why i wanted to come here because i know i'm going to make amazing
08:59memories doing what i'm doing right now say good luck on bank off getting into the final was a big
09:06thing man getting onto the show was a massive thing let alone getting into the final
09:13so you've been baking for not even 18 months yeah that's right well i would expect you to be
09:20it's easy isn't it in many ways you've underachieved exactly clearly i am i'm not
09:24talking to you whilst chicks attempts to add pineapple to his first ever carrot cake jesus this
09:31is going to take me forever giuseppe has a filling that goes back generations figs are very common in
09:36the hottest part of italy so it's the family jams baking i think is in the family dna because that's
09:44one of the main discussions at our family gatherings what's going to be for dessert who's done it and
09:48how whilst giuseppe was growing up on the west coast of central italy the person who could always answer
09:54those questions was his dad cosimo he was a baker by passion every sunday he used to put the dessert
10:01in
10:01front of us at the end of our main meal and i really wanted that to be the case for
10:04my kids as
10:05well it was so pleasurable for me that i couldn't just let the tradition die oh no
10:36it's not very well it's getting towards this uh elderly stage
10:44he said that i've become better than he ever was as a baker which is absolutely a lie i've got
10:51some
10:51pictures of the things that he used to make when he used to work and they would make very good
10:55she'll stop us for the make-off
11:07my great aunt makes this every year and it's a figs and uh walnut jump and goes very very well
11:14with
11:14carrot flavor funnily enough there isn't any family recipe there's no godmother or auntie that has a
11:20carrot cake recipe so i've just gone for full-on orange curd at home i've got my mum my dad
11:26my two
11:27sisters and my auntie i 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 teachers called me
11:37the class
11:37clown they hated me i was just an absolute terror my parents sat me down and just said christelle you
11:42need to sort your life out we're not going to sit and spoon feed you you need to work hard
11:46and i
11:46thought okay that was one turning point the second one is definitely this hi christelle
11:53how on earth have you made it to the final it was christelle's parents along with her sisters
11:58carelle and chanel that convinced her to apply for bake-off i was adamant i said i'm not applying
12:04there is no i'm going to get on and they said no christelle you better do it because you never
12:08know
12:08what will happen and you know christelle granddad will be looking down on you from up above with
12:14the biggest smile on his face no matter what happens you have made us the proudest family in the world
12:25they think i can do it um i don't know if i can do it but i'll try my best
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 forcing the bakers to decorate a warm cake i think they look all right
12:45and the first bake in the final will end in disaster i've got 30 minutes for the cake and then
12:54i have
12:54to bake the walnuts so i'm literally to the very last second and they have to go on for decoration
13:00cold
13:13so i've started making the frosting now i'm going to say this and i'm going to get letters basically
13:19carrot cake is for people who think they're being healthy and they go do you know what i don't even
13:24eat cake apart from carrot cake which is really healthy and you go right i don't think it's that
13:28healthy yeah there is a quarter of a liter of oil in mine so that's not exactly the way you've
13:33gone
13:33wrong when you're trying to be healthy is cake i'm just gonna start on my pistachio mascarpone frosting
13:44so i'm gonna start making the frosting frosting is ready the drum is ready they have to be baked
13:49just cake now two minutes
13:54i can start assembling which is stressful stuff quite nice and firm which is good let's get this
13:59jam on here it's done and i can go straight in with those four layers but if i have more
14:08layers it
14:08means i can put more filling in and pack as much flavor as possible now it's all about getting stuff
14:14as cool as possible so that it doesn't collapse you have 15 minutes left it's still very hot i've
14:26got no options i'm gonna have to slice it this is not gonna be pretty the judges have demanded exquisite
14:32decoration my hand is shaking worthy of a bake-off final i'm gonna stick in a little dowel just to
14:37stop it sliding around too much you've got a baby carrot and made even smaller carrots
14:43and then are you going to make even smaller carrots out of those i might quarter them and then are
14:48you going to make even smaller can do don't go too small because they'll be invisible to the naked eye
14:53they'll lose their impact but me and you will know they're there we'll know they're there
14:56it's literally steaming this is going to be carnage if it breaks it breaks i don't i can't
15:03this is what the make-off is about isn't it there is a slight lean we're putting a few dells
15:08i just want to make sure that this stays where it needs to be
15:14it's really crumbly this is going to fall to pieces stay calm stay calm
15:22how long do we have five minutes remaining
15:29it's breaking it up in front of my lady
15:49it's just about okay these are still very warm
16:00it's going to be on the boat that's enough
16:03it's horrible because it's melting down but i will be able to finish it
16:07time is up it's finished
16:12it's my wonky birthstone mine looks like my face over the years it's melting down
16:25it's judgment time in the final signature challenge hello christelle hello hey christelle
16:36i wouldn't have made it this high yeah by stacking it you're still retaining the heat
16:41yeah and then you're going to get some movement and it doesn't say to me carrot cake but i think
16:45it will when it's opened up let's have a look there are a couple of dowels in there as well
16:49just
16:49to try and hold it together
16:55i love the flavor you've got cardamom pistachio and then you got orange and then together it's a
17:01really nice flavor and you do taste all of them you 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 i do think it looks really nice i love the pipe work
17:24it's solid yeah you've had a lot of carrot and the carrot releases water once it's in the battle
17:30i think the pineapple works well that a little bit of sweetness comes through
17:34you expect a little bit of stodge with a carrot cake but this is a little bit rubbery okay
17:45you have been affected by heat because it wasn't cold when you put it together and therefore you've
17:49got a bit of movement but it looks quite attractive it's belly level yeah i like the look of it
17:53it's
17:54three layers of sponge with phyllis and walnut jam in between it has an absolutely delicious flavor
18:00but the texture is very soft because the cake was warm when you did it that's what's causing you to
18:07think is it under baked is it stodgy or whatever it's not it's just you've got the cream cheese and
18:11you've got the jam and it's soaking into a warm cake so that's added moisture it's added a lot of
18:16moisture but actually i think the flavors are delicious the idea of introducing the figs to it was good
18:21and it still tastes like a carrot cake which is really important thank you thank you well done
18:29the look of the cake wasn't particularly stunning but i'm glad that they managed to just to see
18:34through that the fact that i made my least nice looking cake on the final is probably not the most
18:40fortunate thing in the world the thing is nobody smashed it everybody got some feedback so it's not
18:47a tragedy it's not finished the bakers must now face their final gingham wrapped mystery well bakers i
18:56know you must be devastated that this is your last technical challenge christelle my thoughts are very
19:01much with you shedding tears now this challenge has been set by paul hollywood paul any pearls of wisdom to
19:09impart you're going to have to use your baking knowledge on this one because we've taken up most of the
19:14method as ever this task is judge blind so we ask paul and dame prue to leave us alone for
19:23your technical
19:24challenge paul would love you to make 12 belgium buns your belgium buns must be filled with sultanas
19:52that's cracking that isn't it i've done a cinnamon bun so i feel like that's enough bun knowledge maybe
19:59today is the day that i do well on a technical i've never seen a belgium bun and i have
20:03no idea
20:03what they look like paul for our final technical challenge we've got belgium buns you haven't taken
20:11all the method out have you yeah i think that's unbelievably unkind you can see where it's been
20:18coiled around you should get that lemon a little bit of sweetness going from the icing too you've just
20:24got that little bit of chewiness which i like i mean i don't think there'll be any trouble with them
20:28making the dough and of course they know how to make lemon curd it's what to do with them when
20:32they've got them i mean how do they know what a belgium bun looks like we've got three great bakers
20:37in here someone will get it right it's a rich dough i've done a rich dough in the past now
20:43this is going
20:43to be a very sticky dough it's going to be very difficult to handle you need to just work the
20:47hell
20:47out of it to work up all that gluten my dad used to do this very often when he made
20:52pizza to
20:54the dough refined of the dough he said i don't know what that means
20:57but last time as tall as giuseppe that's not something to be proud of hello there's no more
21:05italian thing you could be doing right now if there was an advert made for giuseppe this is what
21:10you'd be doing in it and it would go giuseppe coming to a cinema near you from italy
21:17that sounds like a very american accent he likes limoncello and cappuccino and arms as long as
21:23other people's legs he wore gloves where his shoes should be he was giuseppe if i ever make it to
21:30hollywood i'll give you a shout dough so i'm now going to create this for an hour a minimum paul's
21:38demanded a creamy lemon curd filling i made an orange curd this morning with no explanation as to how to
21:44make
21:44it have you ever seen that really hopeful paul vegey would you have never made curd ever that's
21:50going to be a wild guess lemon curd looks very much like a custard so it needs to be like
21:56a creamy
21:58liquidy thingy okay curd has gone in the freezer just to chill does this look like a curd to you
22:05i'm
22:05saying nothing belgian buns do you know what they look like do you not know some sort of cinnamon buns
22:12whirled up have you been to belgium i've been to belgium a few times yes have you why
22:19bakers you are halfway through it looks like it's twice the size i think that's fine the question
22:26is how do we shape this i don't know what to do now i just don't know what that man
22:33wants
22:34there is no point whatsoever in referring back to the instructions because the instructions say
22:38make the burgeon buns god it's really hard god i hate this matt's mentioned as well somewhere so
22:46they might be like cinnamon buns we'll roll it out spread the curd sprinkle the sultanas i'll roll
22:52this out flat spread over the curd sprinkle over the sultanas roll it up like a little sausage
22:57mmm split the dart into two and get a rough rectangle shape i want them to get an even thicker
23:04layer of curd this is going to all be very tight this is very tricky because they did say perfect
23:12swirl didn't they the longer your dough the more of a swell you're going to get because you can really
23:17roll
23:17it up let's see what happens some can only hope that this is right each roll needs to be the
23:26same
23:26i'm assuming they're going to want uniformity how thick should each bun be if the buns have to be like
23:32cinnamon buns they would have to be like a couple of centimeters each i do 1.2
23:39five it needs to be a significant swell i think whenever they ask for a swell it has to be
23:44visible
23:46mine don't look right mine look too high
23:50rolled it the wrong way i've rolled it the long way upwards whereas those guys i think i've done the
23:55short side and gone that way and we have liftoff i can't do anything now can i bakers you have
24:03half
24:03an hour left sorry i was just on the ceiling eating bugs okay and it's going in at 180 because
24:13that's the
24:14bit of information they did give us i'll go for 20 minutes first fingers and toes crossed say a little
24:18prayer and hope for the best coffee time you have 15 minutes left they look a little bit tailed
24:29they're browning it's looking good so far i think they should be kind of gold and brown i don't know
24:34it's the honest answer i'll keep them in there until they are an even brown color it's the only thing
24:39i'm
24:39worried about as a show there's only three of us now i could give me a lot of this you
24:44watching your bake
24:49it's a very good perspective happy yeah unless i burn them what should i do what should i do
24:56just chill out don't worry about it it's only the final i might be cutting it a bit fine so
25:00i might
25:01have to cut this down by about two to four minutes by doing that it should give me enough time
25:06for my
25:06buns to cool before i glaze them to fry ice them don't matt come on i'm better than that you're
25:15better than that don't you dare the tension is palpable bakers you have 10 minutes remaining
25:23thermometer says they're baked look baked they just look very small they look like they're ready
25:29the worst thing that can happen is that they are under baked so i'll keep them another couple of
25:37minutes they need to cool because i need to put icing on them just stick them in the freezer do
25:42not drop
25:45this one's got last written all over it yeah
25:57these look burnt is this what belgian buns should look like
26:03bakers you have five minutes left just gonna take them out now i'll put icing on it i can do
26:09this i can
26:10do this i can do this i hope i don't want to bake them some of them are very dark
26:14oh god why are my
26:16hands shaking turned into a shaking puppet i have to be quick cherry in the middle i'm almost there
26:23there's no time to waste bakers your time is up please bring your bakes and place them behind your photo
26:33paul and prue are expecting perfectly swirled golden belgian buns filled with silky lemon curd and topped with
26:42icing and glacé cherries right now these aren't too bad they're a little uneven the icing is a bit
26:50erratic but the color's pretty uniform good lemon curd it tastes all right i think that's very nice
27:03we've moved on to number two they're too small too high cut too thick let's have a look inside
27:18they're a bit too chewy and too solid the dough may have been too thick so instead of rolling it
27:23out
27:23nice and thin i think it needed to be smearing it yeah several spirals moving on to number three
27:31these are over baked over baked massively they're very technically neatly done the icing is perfect
27:37the shape is lovely everything except leaving them in the oven too long they just left them in the oven
27:41far too long oh that's such a pity because this is the final
27:47it drives a bearing over baked paul and prue will now rank the final technical challenge
27:57okay in last place we have this one giuseppe massively over baked they would have been number one
28:05but after the color so in second place we have this one who's that chiggs that's what you should have
28:12been rolling up and what you were rolling up is that which means oh my god in first place we
28:18have
28:18this one christelle the color is good the roll is good well done
28:26i cannot believe i've come first in a technical challenge in the final took me 10 weeks but i got
28:33there it's very disappointing over baking is something that at this stage you should know better
28:38i'm second by the skin of my teeth just need to have an amazing day tomorrow i've done it before
28:43can i do it again on the final i'm not asking for much am i i don't make things easy
28:48for myself that's
28:49my problem there's just one challenge remaining in the great british bake-off of 2021 the last thing
28:58we'll be doing this walking into this tent we always say this it all depends on the showstopper
29:04but this time it really does doesn't it i would say that christelle was slightly ahead of giuseppe
29:10who's slightly ahead of chicks giuseppe in the technical what was he doing he said he was watching
29:15them all the time he couldn't have been i might have distracted him a little bit so it's your fault
29:19probably what has been so amazing was the progression that christelle has made the chicks
29:27has been so good of late you know if he has a banger he could be up for a show
29:32i think today's
29:33going to be a real marathon it's called snickers now oh is it sorry
29:46baker's it's time for your final showstopper challenge paul and prue would like you to create
29:52an outstanding mad hatter's tea party display worthy of your final challenge in the tent the judges are
30:01looking for a magical display of sweet and savory afternoon tea treats shaped and decorated in a
30:09mad hatter kind of a way your display should showcase at least four different baking disciplines you have
30:16four and a half hours on your marks and get set it all comes down at the showstopper bake
30:33this theme is the mad hatter's tea party so we should have a feeling that this is alice in
30:40wonderland it's all an illusion we want some of that craziness we want at least four disciplines of
30:46baking a little bit of sweet a little bit of savory to find that balance there's an element to juggling
30:52with this you want that oven full so one straight after the other if you've got an empty oven for
30:57me something's going wrong get everything baked as quickly as possible then you can cool and decorate
31:03i want to see perfect bakes amazing decoration and a whole display that transports us into wonderland
31:12hi chigs hi chigs morning mad hatter's tea party what are you doing so my centerpiece is going to be
31:17a
31:17cake flavored with orange curd and it's going to look like the cheshire cat the second thing i'm doing
31:21are like a jammy biscuit plain card the jam is going to be flavored with strawberry elderflower
31:27and a bit of black pepper interesting the cheshire cat and playing card biscuits will be joined by
31:32chicken and mushroom pocket watch pies and toadstools made from colored brioche filled
31:38with a lemon and lime creme patissier have you done a timing sheet to get it all done a list
31:42of
31:42everything in the order i need to do it okay we've given you a fair amount of time but obviously
31:46you're
31:46going to rise brioche fair amount of time paul thank you thank you very much whilst chigs races
31:53to prepare the dough for his mini brioche toadstools i just hope i'll be able to finish off everything
31:59i've got in my head giuseppe is hoping to grow something much bigger my dough will be filled with
32:05chocolate and hazelnut filling uh shaped in the form of a mushroom a giant tear and share brioche mushroom
32:12will tower over mango and passion fruit drink me panna cottas orange and fig heart-shaped muffins
32:18and an asparagus and pea-filled shoe caterpillar hopefully i won't burn anything today this is your
32:24challenge shall we do you think yeah i'd say you've got four baking skills whereas the other two i'm not
32:29sure maybe two and a half as dough needs time to prove all of the finalists have begun with their
32:36bread
32:37it's very wet dough i always like to finish it by hand leave it any later and there just won't
32:42be
32:42long enough for it to rise now it's going to have to go into a fast proof for about half
32:47an hour but
32:48christelle has taken this time pressure to the heart of her showstopper my main centerpiece is going to
32:53be a focaccia which will be a clock and that's got zatar and garlic in it christelle's focaccia clock
33:00will be surrounded by chickpea curry filled mad hatter's pies cardamom pistachio toadstool biscuits
33:07and chai cake talking sunflowers you're carrying quite a load with your tea party yes i am it's
33:15basically going to incorporate all my favorite flavors the things that i enjoy making it's just
33:20everything kind of combined into one good look thank you self-raising flower with dough in the
33:26improving draw the finalists need to get their first of four bakes into the oven cake cake cake
33:33any delay in these early stages two tea bags will mean less time to cool and decorate the most
33:39important bake in the competition i don't like muffins in general but these ones with figs and
33:44oranges are just delicious the talking flowers i think are one of the coolest bits in anus wonderland
33:49so i am doing chai flavored sponge and i'm going to cut these into little circles
33:55and turn them into talking flowers whilst christelle and giuseppe have planned small individual cakes
34:04chick's sponges will be transformed into one of the tale's biggest characters i'm doing a
34:09centipede cake that's going to look like a cheshire cat but in the colors of the leicester city football
34:12i don't even support leicester city no but i'm gonna do it for my city anyway say that on television
34:20isn't your front left i know i know i know no i can't say that on tv be good to
34:27me please
34:29the moment the first bake hits the oven preparation for the next one has to begin new challenge speed
34:36bacon i can do this i can do this i can do this i can do this now putting my
34:42muffins in the oven
34:45in the oven it's off the door wasn't closed properly
34:51joseppe's oven is cold
34:59switched off jesus yeah
35:04it's a setback that could lose him priceless minutes
35:07i really don't need this bakers you have three hours remaining
35:20while giuseppe waits christelle and chicks have moved on to their savory treats i am making
35:29three leek of chicken mushroom pies the tops of the pie is going to look like clocks you're doing a
35:35little curry pies yeah i am so they're going to be top hats with little like bunny ears coming out
35:40of
35:40them as well as being behind on his baking giuseppe is the only finalist that needs to find time to
35:50set
35:50a tea party treat and what in italian means cooked cream and that's what it is the idea is that
35:56alice
35:56should be drinking this i will have drink me bottles half of it is going to be flavored with mango
36:02the
36:02other half is going to be family with vanilla i should be shipping the dough now i don't want to
36:07finish
36:07the panacota first this little guy has been literally just proving in olive oil and then here
36:14i've got my infused olive oil with zaatar and garlic it's done so this will make the base of the
36:21mushroom
36:21i'm just going to push this into the corners very oily i'm going to let this prove for another whole
36:30hour
36:33this is all thanks to jrgen i really because you're going to taught me how to do all this
36:37so that's going to be the base of the mushroom right okay that's going to be filled with the creme
36:41pat
36:42mat creme mat
36:47perfect these going to set and finally start making the bread okay oh that's my cake one bake down and
36:56before i forget let me whack up my oven three still to go i've got loads you're giving yourself a
37:02crazy a crazy amount of cakes biscuits pies it's final though you've got to go for it you've got to
37:08he's triggering all over me you're on wheels if anyone can pull this off it's you i'm going to be
37:14shipping this into a mushroom you're going to have time to bake everything pie base pie base i'm going to
37:19go in now i'm just going to knead in that green food coloring tops of the pies the head of
37:25the mushroom is
37:25going to be layered so i'm going to be making discs layer them with chocolate and hazelnuts and then
37:30prove them again biscuit biscuit biscuit biscuit biscuit yeah we're on track we're on track i might
37:35just step it up again in a second after i've done this did you sleep last night do you know
37:40what i
37:40actually did although i kept on having a recurring dream that i forgot to prove my focaccia and i kept
37:44on waking up like why did i not put my timer on that is such a bake-off dream and
37:48what was the consequence
37:49of it i don't know what happened after that it was kind of one of those cliffhanger dreams
37:53whilst cristel is still haunted by a focaccia clock i've taken him out time is still proving
37:59a nightmare for giuseppe i heard you forgot to turn your oven on i didn't forget what happened
38:07the door wasn't fully closed all right it doesn't that the oven shut let me tell you a few things
38:13about baking right okay you need heat mainly from an oven yeah don am i late am i late for
38:21a very
38:21important date i'm not sure brioche has just gone into the oven now biscuits are going in the oven after
38:26the bread good luck cats please be good to me now you're starting some shoe buns and shaping them
38:32as a caterpillar how long have you got bakers you have one hour left hi i'm here with mervis the
38:39alien
38:40uh mervis um who do you think is going to win that's interesting i thought jazino left in week two
38:57the butter is slightly too wet this is going to go in the oven very shortly i only learned this
39:04from
39:05bread week that it's supposed to be so oily so i just feel like the more oil the better i
39:10want to
39:10put the biscuits in now as well as attempting to stick to an incredibly tight baking schedule this
39:18little piggy is going in for 15 minutes the finalists have multiple fillings to squeeze in
39:25all right creme pap lemon and lime flavor this is going into the brioches so i'm preparing the
39:30feeling for the schumanns the flavors are going to be asparagus and peas the peas are there just to
39:36give some sweetness and creaminess i should add panna cotta layer before that actually got proposition
39:44here oh this is mr spatula look he's crying because he knows the result stop it but he can also
39:50change
39:50the result don't tell me i've got to kiss that spatula because i'm not doing it i'm not doing it
39:54i
39:54do you know what i knew you were going to ask me to do and i'm not just god can
39:58i give him an elbow
39:58pump because that's what just smash him in the throat soul hats this is mr spatula and he knows the
40:11winner he also has the power to change the result all you need to do is a little kiss there
40:16nope like
40:17you'd kiss the pope's hand nope this should be my focaccia i might just probe it this is really hard
40:24because there's piping oil in there that definitely seems done yeah i might take it out this is mr
40:31spatula you just have to kiss his head and then you win she wouldn't do it and he wouldn't do
40:35it
40:39yes the majority of it's all done i've got to bake my biscuits then it's a case of decorating
40:44everything i'm going to start doing that now yeah
40:51bakers you have half an hour left i might have to miss out on some decorative elements i need to
40:57go
40:57now i gotta get that cake and these guys are going to bake for 12 minutes christelle and chigs may
41:05be
41:05ready to begin assembling and decorating but giuseppe despite running behind schedule has given himself yet
41:12another element to make do you just dance this will go on the panel process my piping bags and then
41:19i'm going to start piping there's two blues there's going to be stripes because the cheshire cat's stripey
41:24isn't she or he or whatever it is these are going to become little sandwich cakes
41:30what i can do now is to feel these smooth down these sides the outside i'm making in purple it
41:37needs to be
41:38psychedelic mad so this is going to be a sunflower come on that's the cat done how long will it
41:46left now 15 minutes left cool that give me enough time to put everything on the board i'm not going
41:51to get to do all my extra bits i think they look all right 11 minutes all that's left is
41:59to pipe little
42:00faces this is not a sharpie by the way edible pen
42:17so nice seeing it come together i can't believe i'm done i have to assemble things but i don't have
42:22to make anything else but giuseppe's assembly isn't straightforward you only have five minutes left
42:36these mushrooms done your head i'm sweating
42:50they're very well done done one minute left
42:59what what am i missing oh yeah of course the cochlea oh god they're all falling my heart's
43:05of falling representing my love life
43:14your time is up
43:22oh oh my god
43:28you kids done a bake-off
43:31completed it
43:40it's judgment time for this year's final showstoppers
43:46giuseppe would you like to bring up your showstopper oh god gosh it's very precarious
44:01it's quite effective i think it's simple and effective
44:05these are very small i expected them to be a little bit bigger okay i didn't mind them being small
44:11because it's a caterpillar the caterpillar is shoe buns with asparagus piece filling and mascarpone
44:17topping delicious you said you get the asparagus night and pay because it's been filled with this
44:23creamy mixture they're quite soft now which i think is a bit of a pity because it's all the same
44:28texture
44:29let's have a look at the sweet bread so the centerpiece is filled with chocolate and hiselnuts
44:34goodness that is quite complicated
44:41it's very italian in its flavor weirdly enough i like it the bread is so crispy
44:47this is lovely this is the orange and figs orange and big they'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 you can take one of these a passion fruit mango panna cotta with brandy snaps
45:16the panna cotta is delicious i mean it really is stunning that is the most perfect texture
45:23for a panna cotta isn't it just set and it sort of cracks as you touch it i might finish
45:28this one
45:28oh i'm taking it away with me absolutely yeah you did well thanks very much i like the shoe buns
45:36love the heart cakes and the panna cotta's bliss thank you very much thank you well done
45:46chicks would you like to bring your final showstopper up here please may have a hand
45:51carrying it to the front man massive sorry mate mate mate mate mate mate mate mate mate mate mate
46:05i'm quite impressed with the overall look of them i think you've got the mad hatter's tea party
46:09very well i think the color of the cat i love the cards these are particularly interesting to me i
46:15think
46:16because they're slightly mad which is part of the sort of surreal thing and these clocks look quite
46:20neat should we start with the savory first yeah why not chicken and sweet leek and mushroom and pies
46:29that's delicious one of my favorite things actually very nice pastry has it got thyme in there
46:36thyme and uh tarragon that looks delicious this is a brioche yes filled with a lemon and lime from pat
46:47delicious creme pat it's beautiful it's nice and sweet but just the right level of sweetness
46:52it's nice looking there the biscuits are shortbread biscuit with strawberry elderflower and black pepper
46:58jam i do think that's very beautiful it is little punched out hearts are charming don't really like to
47:03spoil it go on pray
47:10very good jam is excellent it's a nice buttery biscuit i'm not getting any of the elderflower
47:15i'm getting strawberry can you get the black pepper no no okay but the biscuit's delicious with it
47:21okay right this is orange cake yeah it's got orange curd and mascarpone cream in the middle i was
47:36that's a delicious sponge i know it's really good the orange really works in it you're left with a
47:41beautiful floral flavor in your mouth and you haven't put too much buttercream around the end
47:45so it's not too sweet that's a very nice cake it's very good cake thank you well you've done a
47:50really
47:50good job thank you very much amazing
48:07christelle would you like to bring up your show stopper please please may i have a hand
48:11three two one you got it you got it yep yep yep yep oh god puppet legs don't drop it
48:16oh no it's
48:17okay i'm completely bending my knees and it's totally fine do not let go where are you gonna go
48:20we're gonna go this way and we're gonna go low on me no okay we're gonna okay right brilliant
48:27it looks quite impressive it's colorful i like the little sunflowers with their faces what did you
48:38say these biscuits were called they're called nankatais they've got brown butter and cardamom and some
48:42little nuts inside
48:46it's very fudge like isn't it yeah it's got a lovely balance of flavors there with the spices in
48:51there delicious all right i think we move on to the um talking sunflowers which are chai sponges with
48:57cream cheese frosting
49:02i think that cake is really delicious it's very soft the chai comes through beautifully
49:07in it because yeah and then the cooling from the cream cheese it blends nicely together
49:14this is hot watercrust pastry yeah filled with chickpea and potato curry
49:24very nice curry middle it's quite solid but i really like that absolutely
49:29love you say it was a going curry because it's delicious it's got a lovely kick to it as well
49:33that's three out of four right for catcher yeah which is a za'atar garlic and honey focaccia
49:50uh this is not recognizable as focaccia that's raw dough what have you done i mean that is actually
49:58raw has it been in the oven yeah i don't know what happened that's bizarre it's got no rise on
50:04it at
50:04all that's inedible that one that's a pity i've never seen anything like it i'm really sorry i don't
50:09know what happened that's bizarre but overall i think your flavors of what we did try was very good
50:13thank you thanks well done
50:29obviously i focus on the negatives right but there was a big fat negative in there
50:33i'm just baffled how the hell did that happen to my focaccia
50:37i'm still confused pretty much everybody had very good comments something that didn't quite
50:44meet the expectations of the judges i'd be lying if i said i wasn't nervous
50:50i've been waiting all this time now 10 weeks i want to know the result now please
51:01everyone 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
51:13champion do you think christelle could still win this it's got complicated because she's dropped because
51:22of the focaccia being raw i could see her heart sink then i know so chigs has come from the
51:28outside
51:29you were very impressed with chigs you were pretty impressed with giuseppe but when it came to this
51:34you couldn't stop eating that's very good we don't want to rush into picking someone so i think we'll
51:39sit down have another cup of tea maybe a couple of glasses of wine see you tomorrow chaps see you
51:44tomorrow we might not come back is that okay that's fine we'll do ourselves
51:57well before we do anything else i would like to thank on behalf of the show everybody who looked
52:04after us here at the hotel the cleaners the caterers and all of the staff thank you so much
52:25you guys are amazing bakers thank you so much for bringing your warmth and good humor and of course
52:33your brilliant bakes into the tent and now i'm going to hand over to my colleague mr noel fielding
52:39who has something to tell you the winner of the great british bake-off is
52:57giuseppe
53:27CHOIR SINGS
53:37There are no words if I'm speechless. For once.
53:42You've won the Great British Bake Off. You're the first Italian to ever win it.
53:47From the first time I walked into the tent, the first signature, and I saw his mini-rolls, I went,
53:53that looks like our winner.
53:55You could see the heart and soul going into his baking.
53:58He's done an incredible job.
54:00He's such a classic, beautiful baker.
54:04He represents a long tradition of classical Italian baking and done it brilliantly the whole way through.
54:11So 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. So it's time to move on to the next challenge now in my life. Bake
54:31Off final. Tick.
54:37I am so happy for Giuseppe. He's an incredible guy. I'm just getting really emotional. He's an incredible guy. So
54:44genuine. An insane baker. And he really, really deserves that win. His family are going to be so proud of
54:49him.
54:49I am shocked. Let that sink in. I am shocked. I am shocked. All I can think of is the
54:55reaction 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.
55:16Don't take a bow.
55:22I don't say often and lightly that I'm proud of what I do.
55:27But in this case, I can't possibly not say that. I'm really, really proud that I do this.
55:35E' da non credere.
55:38E' da non credere.
55:39I'm really, really proud of you.
55:46I'm really proud of you.
56:09I'll see you next time.
56:13Non viene facile, ci vuole forza e poi fortuna
56:20Non viene facile, ci vuole tempo e poi qualcuno
56:34Sulla porta di casa mia guardare il passato che vola via
56:53Give a little bit, or give a little bit of your love to me
57:04Now's the time that we need to share, so find yourself
57:10We're on our way back home
57:15Do you come along too?
57:21Wobble along right?
57:24Come along with
57:27Sing it tonight
57:37Are you a star baker in the making?
57:40If you'd like to apply for the next series of Bake Off
57:43Visit channel4.com forward slash take part
58:11We'll see you next time
58:13Bye
58:13Bye
58:13Bye
58:14Bye
58:16Bye
58:17Bye
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