The Great British Bake Off Season 12 Episode 4. #GBBO #Baking
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00:00Hello. Hello, comedian and artist Noel Fielding.
00:04Are you excited for dessert week?
00:06Not especially. I've never even had a dessert before.
00:09Eh? How come?
00:10Well, I can't eat. Tragically, I was born without a mouth.
00:13Really?
00:14Yeah, 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.
00:27Matthew, come on.
00:28No. Please!
00:29No. Why?
00:31You ruined it.
00:32You wrote this.
00:33Yeah, well, you said it.
00:34Last time, it was bread week.
00:37Feels like I've been eating for, like, an hour.
00:39And Giuseppe proved victorious.
00:41It's a particular breed of mushroom you can only find in the Bake Off tent.
00:45With a bountiful milk bread showstopper.
00:47I think the design is incredible. You've done an amazing job.
00:50Giuseppe.
00:50Earning him the star baker crown.
00:53It's the hardest part to assemble in the bread cage.
00:55But Rashica's bird flew the coop.
00:57It's over-proved 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.
01:10Mmm.
01:11With a cracking signature.
01:13Come on, man. Don'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.
01:26Which will leave the bakers...
01:27This is going to go splodged.
01:29...ready to burst.
01:34Whoopsy-daisies.
01:35Whoopsy-daisies.
01:36Whoopsy-daisies.
01:58Whoopsy.
02:00Whoopsy-daisies.
02:01It's dessert week.
02:02So excited.
02:04Whoopsy-daisies.
02:04Whoopsy-daisies.
02:05It's the first thing I look at when I go to a restaurant.
02:06Is a dessert menu.
02:07Yeah, I've got proper sweet.
02:07I've got sweet teeth, not sweet tooth.
02:10I am really nervous.
02:11So the vegan substitutes for this week are definitely not as easy to use.
02:16People were like, oh, why don't you just bail out?
02:17And I was like, no, stick by your morals.
02:20My friends will probably say, what does Baggy know about desserts?
02:23She never eats them.
02:25The truth of that will be in the eating later on.
02:29Good morning, bakers, and welcome back to the tent for dessert week.
02:34Now, for your signature challenge,
02:36the judges would love you to make a beautifully decorated pavlova.
02:40Your pavlova can be any flavour you like,
02:43but should be perfectly baked with a crisp outer shell
02:46and have a soft, pillowy centre.
02:48Mmm.
02:49Mmm.
02:50You have two hours and 45 minutes.
02:53On your marks.
02:54Get set.
02:55Bake.
02:57I don't really eat pavlovas.
02:59Sticky toppy pudding.
03:01I'm about to.
03:01You've got to feel like you've ate something.
03:03It's egg whites, isn't it, and sugar.
03:05What can go wrong?
03:07What we're looking for in a pavlova is a crispy exterior
03:10and a little chewy marshmallow texture inside
03:13and filled with whatever they wish.
03:15To get the texture right, you need to bake it for an hour,
03:18turn the oven off, and leave it cooling for as long as possible.
03:22The hard part of this is getting the bake right in the meringue.
03:24They could crack, they could bead, melt, allow water to come out, or indeed collapse.
03:30The middle is always the most difficult.
03:31The bottom needs to be firm enough to support the fillings without becoming squishy.
03:36It's a pretty tricky challenge.
03:38There's 101 different reasons why meringues will fail.
03:41And to do it in two hours 45 makes it even harder.
03:45Hi, Giuseppe.
03:46Good morning.
03:47Tell us about your pavlova.
03:49It's called Everyday on the Beach.
03:51Inspired one of my childhood memories.
03:52It's going to be peaches and coconut.
03:54Peach is what my mom used to bring,
03:56and coconut is what this guy used to sell and still does nowadays,
03:59shouting coccobello around the beach every day.
04:03Delicious.
04:03I like everything you've said.
04:06To bring those hazy days on the beach to life,
04:10railing star baker Giuseppe will make a coconut chantilly cream,
04:14peach cremeau, and coulee encased in a piped French meringue.
04:17So the meringue is a basic meringue.
04:19I had problems in the past because I was baking it at too high temperature and it cracked.
04:22So I'm going at 120 degrees for 75 minutes first,
04:25and then at least half an hour with the oven off.
04:28All right, well, good luck.
04:29Thank you, Giuseppe.
04:30Have a good one.
04:31While Giuseppe is celebrating peachy times with Mama,
04:35it's extended family on Christelle's mind.
04:38My godmother, Pamela, we call her Pamelova because she is amazing at Pavlova's
04:44and brings one to every family event, but she didn't give me the recipe.
04:48I'm still doing this in honour of her, even though I do slightly resent her.
04:55Pamela's secret might be safe, but Christelle has a plan involving coconut crumble, lime curd,
05:00and kiwi slices to create a twist on a dessert classic and a favourite of a certain steely-eyed judge.
05:05Paul Hollywood loves key lime pie.
05:08And now I'm so panicked because I feel like he's going to eat and be like,
05:11this isn't a key lime pie.
05:13I just find key lime, the keys are always a bit metallic.
05:18I'm a walking dad joke.
05:21This is just a basic meringue, so it's just about whipping the eggs and the sugar together.
05:26Producing stable, perfectly pillowy meringue is a delicate, time-consuming process.
05:31I'm adding in caster sugar, just one tablespoon at a time.
05:35If you add lots, you then deflate all the air that you're trying to build up.
05:38While some are enhancing their meringues with flavours...
05:41Half a teaspoon of orange blossom extract.
05:45..and colours.
05:46I'm putting in some food colouring into mine, so it's a purple pablova.
05:50Maggie's going back to basics.
05:52I'm making quite a simple meringue.
05:54There's nothing fancy at all, but the problem with doing it like that
05:57is that the meringue has to be really good.
06:00Her classic meringue, coupled with raspberry syrup, passion fruit cream
06:04and a medley of frozen fruits, will be as traditional as it comes.
06:08So, pretty classic.
06:10Very classic, yes.
06:11I feel there's no real need to enhance things.
06:17It's that look.
06:20Well, good look.
06:22That was fun, wasn't it?
06:25Just making sure the sugar's all dissolved.
06:27It's ready, it's very stiff and it's very glossy.
06:30I'm going to start shaping it.
06:33My pablova is called Pavlov, because I have a lovely heart-shaped chopping board.
06:38It 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,
06:49offset with a tangy raspberry curd.
06:52It's looking quite stiff, isn't it?
06:53Hopefully, it will keep its shape, otherwise it won't be a heart, it will just be a splodge.
06:58Whether shaped by hand...
07:00I mean, this is meant to be a circle.
07:03...or piped.
07:03I'm not going for a very tall pablova, I'm going for a fancy flat one.
07:07The bakers must mould their sticky meringue...
07:10I'm going to attempt to kind of do some sort of pattern, we'll see.
07:14...into fabulous forms.
07:15I've gone for a bit of a crown shape.
07:18But for vegan Freya...
07:19She's getting there.
07:20...it's even more of a challenge.
07:23This is using aquafaba instead of the egg whites.
07:27It's a bit less stable.
07:28It doesn't hold at all.
07:29Well, that's going to be good for this competition.
07:31Yeah, that's going to be great in this heat as well, yeah.
07:33This is a solid start.
07:35Yikes!
07:36While Freya's hoping her meringue stands up,
07:39she's adding orange blossom to make her peach melba flavours stand out.
07:43I'm going to caramelise these peaches when they go all, like, toasted and golden.
07:48So, at least if the pablova collapses, at least we'll have some nice peaches.
07:52Piping skills are ridiculous.
07:54You'll really know what you're doing.
07:55Thank you, Freya.
07:56Thank you so much.
07:58She's going in.
07:59When it comes to pavlova...
08:01Going in.
08:02...oven time is literally make or break.
08:05The secret to this is to go slow and steady,
08:08have a much lower temperature and a much longer bake.
08:10Underbake and the inside will end up sloppy or, worse still, collapse.
08:15Be good to me.
08:16Overbake and the outside could crack or break off completely.
08:20Right, I'm going to bake it on 140 for 25 minutes
08:24and then I'm going to turn it down to 120 and leave for about another 35 minutes.
08:29Good luck, pav.
08:33Dear sir, I'll wager a shepherd's guinea that the good gentlemen of this tent are halfway through completion of the
08:39challenge.
08:40What about the ladies?
08:42Ladies must never appear in the kitchen for fear of coarsening their delicate fingers.
08:47Exactly.
08:48I'll just start on the fillings now.
08:50The bakers must now perfect fillings that elevate sugary meringues.
08:54There are 15.
08:54Nutritious pavlova.
08:56It's a beautifully balanced pavlovas.
08:59Look, they look the riper they are inside.
09:00It's what my granny used to tell me.
09:01It needs to be a nice contrast to the sweet meringue.
09:04So it should be a party on your tongue.
09:06Guests at Chig's Tongue Party include a Chantilly cream, chocolate shards, fresh mango, passion fruit and a blast of tropical
09:14mango coolie.
09:15How's it going?
09:16The other day in the office.
09:17And you're enjoying it?
09:18Yeah, loving it.
09:19And you're just...
09:20I don't know, just getting better and better.
09:22Starting.
09:22I know, you're like Luke Skywalker.
09:25Yeah.
09:25I feel like Paul's Obi-Wan.
09:27He knows the force is strong in you.
09:29Does that make you Yoda?
09:30I'm Yoda, yeah.
09:31Thanks.
09:32Probably Chewbacca.
09:37Bakers, you have one hour left.
09:40Sorry about that.
09:42Two tiny cracks, which I am not fussed about.
09:44As long as it's not Grand Canyon, it'll be all right.
09:46I'm going to be turning the oven off now and letting go for another last hour.
09:49I leave the pavlova in there to cool down.
09:51Take their meringues out before they're cold.
09:54So I think I'm just going to prop this open now.
09:56And all their hard work could be for nothing.
09:58If this warm pavlova hits cold air, the inside basically shrinks and then your meringue cracks.
10:03So this, in theory, should gradually bring down the temperature so you don't get that shot.
10:09But with just one oven and two bakes to complete...
10:12I need that oven.
10:14It's like this gets.
10:15It's a risk George is willing to take.
10:18I'm going to transfer my meringue over to my proving drawer without dropping it.
10:25Hopefully it's worth it.
10:26All right, these are going in 12 minutes.
10:30As well as spiced speculose biscuits to counterbalance the sweetness of his meringue,
10:35he's also incorporating a potent citrus flavour.
10:38I'm just starting my lemon curd now.
10:41I love raw lemon.
10:42Lemon on everything.
10:43Like lemon overload.
10:44I'm going for it.
10:45Like George, Jürgen's recipe also requires some extra baking.
10:49For decoration, I'm using matzah, unleavened bread.
10:52My wife is Jewish and we started to celebrate the Jewish festivals along the year.
10:57So I'm making a pavlova inspired by the flavours of Passover.
11:03As well as matzah shards coated in chocolate,
11:06Jürgen's pavlova will feature vanilla cream and a symbolic charisette paste.
11:11So what's in there?
11:13It's dates.
11:14It's a whole orange with pith and peel.
11:16A bit of cinnamon, a bit of cardamom.
11:18Dates are going to be interesting in there.
11:20Dates are so sweet and meringue is very sweet.
11:23It's the mortar used by the Jews to stick the pyramids and the pharaoh's cities together.
11:30It's carrying a lot, this little pavlova.
11:32It is.
11:33You're an artist, Jürgen.
11:37A religious holiday has also inspired Lizzie's pavlova.
11:41It's an Easter pavlova.
11:42So what are the ingredients?
11:44So when you think Easter, you think of baby lambs.
11:47You put rosemary on lambs.
11:49So, yeah, that's how I came with it.
11:52So, will it taste of lamb?
11:55That's a bit too far, isn't it?
11:57With a purple blueberry meringue, lemon curd and a bright green rosemary creme diplomat,
12:03her Easter pavlova doesn't pull any punches.
12:06As long as the rosemary isn't too powerful.
12:09Yeah, it is quite subtle.
12:10I love the way you're so subtle, given what you're wearing and your hair today.
12:15I'm so under the radar.
12:17It's unbelievable.
12:20Bakers, you have half an hour left.
12:23I think I might take it out.
12:25It's a bit of crackage, a bit of weeping.
12:26That's the side to look at.
12:28Ignore that side.
12:29Maggie's got hers out.
12:31Oh, has everyone got those out?
12:32Don't follow the pressure.
12:35Here we are.
12:36Just cracked around the top, but I expected that.
12:38That's nice and high.
12:39It's still a heart shape.
12:42I'm going to try and take it out of the proving drawer.
12:44But for George, his proving drawer technique...
12:48It's cracked a lot more than what I would have liked.
12:50...hasn't proved to be a success.
12:52I'm going to try and disguise it.
12:55I've been criticised for my presentation over the last few weeks, so I want to try and have
12:59something nice to present.
13:01Oh, my God, that looks beautiful.
13:03It looks good when you then try and move it, because it's going to crack a little bit.
13:06You're going to have to be very careful.
13:08Very drawer and delicate.
13:10I just don't do it.
13:12I just need to do it confidently.
13:14Don't mess it about.
13:17Cracking on now.
13:18Come on, man.
13:19Don't do this to me.
13:20I'm just trying to find a bit that doesn't look fragile.
13:23Slowly, slowly, slowly.
13:24Got it?
13:25Yeah.
13:26Soft house to do.
13:27Oh, don't put your fat finger in it.
13:29It's very collapsing.
13:31Oh, my God, it's moving, it's moving, it's moving, it's moving.
13:33Oh, my God.
13:36Oh, my God.
13:39Bakers, you have ten minutes left.
13:41If you're lucky.
13:43Well, I need to get a move on.
13:44I really need to get a move on.
13:45I'm going to cook the matzo for five minutes.
13:48Well, I've got to get it decorated.
13:51I made somebody for meringue kisses.
13:53It's not meant to be a candle.
13:55I'm putting harasser on.
13:57So, these are my spice biscuits.
13:59So, I've got to blitz them up, rip up some cream, fold it in, and then pipe.
14:03This is my chocolate mascarpone.
14:06Raspberry coulis.
14:07Hopefully, they don't make it all mushy.
14:11I think Paul and Prue might have something to say about this presentation.
14:15What's going on about presentation, aren't they?
14:17I'd love it if one day you just went...
14:21And then walk down like that.
14:23See you later, guys.
14:23I think the colour's lovely.
14:25I don't know if it's appetising.
14:27Looks like some swamp creature.
14:29Bakers, you have one minute left.
14:31Ah!
14:31Come on.
14:32Can you do that?
14:33I'm just painting my matzo.
14:35I'm putting frozen fruit on top.
14:37Hopefully it won't leak out.
14:39This here is the mango and the blueberries.
14:41That's cute.
14:44Kiwi's flying everywhere.
14:47Bakers, your time is up.
14:50Oh, that's it.
14:52Please step away from your pavlovas.
14:55Actually, I believe the plural is pavlovi.
14:58Happy?
14:59Yeah.
14:59Just a bit.
15:01It's sunk.
15:02There's some cracks.
15:03It's a pavlova.
15:11Nine signature pavlovas baked in just two hours, 45 minutes
15:16now face the judgement of Paul and Prue.
15:19Hello, Christelle.
15:20Hello.
15:21Hi, Christelle.
15:27Looks great.
15:28Those little egg shapes are lovely.
15:32So I've got a coconut streusel base, a lime curd, and then fresh kiwis.
15:39Delicious.
15:40Really strong lime, which goes beautifully with the meringue.
15:43The sides are too thick.
15:45You've got, like, an impenetrable wall you've got to get through.
15:48But flavours are great, though.
15:50I'll take that.
15:55We have the pyramids in matzo.
15:57So just the basic pavlova then?
15:59Just the basic pavlova.
16:00The idea is very good.
16:02It's a little bit untidy.
16:04It's cracked a little bit.
16:06That is so unusual.
16:08You get the dates first and then the orange.
16:10It's a great blend of flavours.
16:11And it works in that pavlova.
16:13I would have thought it wouldn't have enough acidity, but it does.
16:16Jürgen's back.
16:19Muzzle top.
16:23I mean, it's not the most attractive-looking pavlova,
16:26because that green is...
16:27It looks...
16:29It is blueberry, rosemary, and lemon curd.
16:33It takes somebody to have a Willy Wonka factory, innit?
16:35Yeah.
16:36I like the rosemary.
16:37Very good lemon curd.
16:38The flavours are spot on.
16:39I just think it's a little bit stodgy.
16:45I love the appearance.
16:46It has cracked a little bit.
16:51I would have put more raspberry, less chocolate.
16:54The chocolate is so dominant.
16:55OK.
17:00George, I think it looks awful.
17:02OK.
17:02Well, the baking hasn't worked either.
17:03That idea of putting it in the proving drawer
17:05to get that sort of crack in there.
17:08It's all marshmallow, isn't it?
17:10What you need to do is hollow it out more.
17:12OK.
17:12Because the flavours are great.
17:14OK.
17:14The speculants with the lemon.
17:15Absolutely delicious.
17:16It's not all bad news, thank you.
17:20It's very informal, I think is a good word to use.
17:23Exactly.
17:23Higgledy-piggledy.
17:25I think structurally it's lost its way.
17:27It's collapsed a little bit on the side.
17:28Yes.
17:29I think the flavour's lovely.
17:30I think it does look a bit of a mess.
17:35And it looks really summery and delicious.
17:38I think you could have baked it a little bit longer
17:40because of that.
17:41Yes.
17:42It's broken away.
17:44Mmm.
17:45The flavours are so fresh and summery.
17:47The peachy cream is just delicious.
17:53It looks fantastic.
17:55The decoration looks very good.
17:56But...
17:57Oh, gosh.
17:58The proof is literally in the pudding.
18:02Wow.
18:03It's like a neat mess.
18:04The aquafaba doesn't hold up well at all.
18:07They're not very strong in flavours.
18:09They're not tangy enough.
18:10They're not tart enough.
18:11If you get a slice of the candied peach, it's good.
18:14But the sort of sloppy bit in the middle,
18:16that's not very nice.
18:23That looks amazing.
18:24I love the edge.
18:25It's just so casually but elegantly swelled.
18:28Beautiful.
18:29Right, let's have a look, shall we?
18:31That just falls through.
18:32Are you excited?
18:34I am.
18:34That's for you, Prue.
18:35Oh, look at that.
18:36It's filled with chantilly cream and a mango and passionfruit coulee.
18:39It's a lovely soft but stable middle and crunchy outside.
18:46I think it's wonderful.
18:47The acidity and the cream is just lovely.
18:50There's a nice marshmallow in that.
18:51It's stable enough to hold it.
18:52It's quite difficult to get that balance,
18:55but I think the way you've done the top and the chocolate,
18:57I can't, you know...
18:59Well done.
19:00Well done.
19:00Thank you, Paul.
19:04Wow.
19:05Were you expecting that?
19:07No.
19:07No, not at all.
19:08I can't believe it.
19:09Hollywood handshake.
19:10My work here is done now.
19:12Paul said Jürgen is back, so I take that comment.
19:15It's great.
19:16I need to do well in the technicals.
19:18Definitely.
19:19Going to go in with a positive attitude and do my best.
19:22All still to play for in dessert week.
19:28The bakers could practise their pavlovas,
19:30but their next challenge is a complete mystery.
19:35Bakers, welcome back to the tent for your technical challenge,
19:39which today has been set by the evil Pruella de Vil.
19:43This recipe requires some serious multitasking,
19:47so get organised.
19:50Shivers up my spine.
19:52As ever, this task is judge-blind,
19:54so we ask the judges to leave the tent.
19:58For your technical challenge,
19:59evil Prue would like you each to make
20:02four individual sticky toffee puddings.
20:05Your sticky toffee puddings need to be perfectly baked
20:08and served with sticky toffee sauce.
20:11I would have thought that was obvious.
20:13You would have thought so.
20:14Your sticky toffee pudding should be decorated
20:16with tuile triangles
20:17and served alongside a smooth creme anglaise.
20:21Mmm.
20:22You have 90 minutes.
20:24On your marks.
20:25Get set.
20:26Bake.
20:30Why?
20:32I love sticky toffee pudding.
20:34Great, isn't it?
20:35My husband makes the sticky toffee pudding at home.
20:37That's his thing.
20:38So I never have to make it.
20:40Now I wish I had.
20:41I've never, ever made one.
20:43We'll see how it goes.
20:45This may be...
20:46I never have before, I may never ever again.
20:50So Prue, sticky toffee pudding.
20:52Who doesn't like a sticky toffee pudding?
20:54It's quite a complicated challenge.
20:56They have to make the pudding.
20:57They have to make caramel sauce, the creme anglaise,
21:00and they have to make tuile.
21:01Of course the sponge is the most important thing.
21:03The problem might be that they'll think it's cooked
21:06when it's not.
21:07So the danger is slightly undercooking.
21:10Mmm.
21:10That is a lovely, light sponge.
21:13You can see it's baked all the way through
21:14with that beautiful caramel on the top.
21:17Creme anglaise is beautifully smooth,
21:18and it's that blend between the two.
21:20The whole lot is lovely together.
21:22I'm sure a couple of them will get it spot on.
21:24I don't think we'll have any disasters.
21:28This recipe seems quite brief and complicated.
21:31I've got to make the tuile first,
21:33which I've never done before.
21:34I think it's a really thin skinny biscuit.
21:36Tuile?
21:36Tuile?
21:37Tuile?
21:38Cook the butter, lemon juice and liquid glucose.
21:41Remove from the heat and stir in the dry ingredients.
21:44Right, hazelnuts, sesame seeds, flour, butter.
21:47Is this right?
21:49OK.
21:50So that's sitting in that pan now.
21:51I've got to let it rest.
21:52I am now on make toffee sauce.
21:53The sauce is the best part, hands down.
21:55Make a wet caramel, then add the cream, butter and vanilla.
21:59Just make a wet caramel.
22:00Does that mean that you put water in the caramel?
22:03I don't know.
22:04Hot water speeds up absorption of liquid.
22:07Got to wait for this now to go to a nice golden colour.
22:10It's starting to brown.
22:11Now is the fun part, pouring the cream.
22:15It's coming, but there's some lumps of crystals in there.
22:18This is going to burn.
22:20I need to add some vanilla to take out the burning smell.
22:25It doesn't look very caramelly, does it?
22:27Oh, no!
22:31I should bake my tuile because I'll need the oven for the pudding.
22:35Spread the tuile mixture into a rectangle.
22:38It's not really a rectangle, is it?
22:40The twin is in.
22:42The twin is in.
22:42There is no guidance whatsoever.
22:44The point there is bake.
22:46Oh!
22:47Oh, no, she died.
22:48Do you think I can just use it?
22:50It's fine.
22:51They won't.
22:52Oh, no, today's just not my day.
22:55Right.
22:58Bakers, half of you are halfway through.
23:01The other half have half a challenge left.
23:05You're halfway through.
23:07This is coming out.
23:08Come on, come on, come on.
23:09So we'll let this cool a little bit and then I'll cut it.
23:13And the next step is to make the pudding butter.
23:17I've got the chopped dates, the self-raising flour, butter, dark muscovada, sugar and butter.
23:21I've said butter already.
23:22And the chopped dates.
23:24I've got some butter and sugar in here.
23:27I'm not sure if I need the flour.
23:29I have my flour somehow.
23:31I'm just going to read the recipe again.
23:33Maggie.
23:33Hello.
23:34I'm going to write number 11.
23:35Anything will help.
23:36Push Paul into a ditch.
23:41Number 12.
23:42Maggie gets taken away by the police.
23:44Now, when they ask you about the recipe, you go, what are these?
23:48What's next?
23:49I've got butter on my face.
23:50Spoon some of the toffee sauce into the pudding mould.
23:53There's always guttering, isn't it, when you turn them out and there's no sauce.
23:56Divide the butter equally into the mould.
23:59Looks good.
24:00It's looking runny, but stay with it, Mag.
24:02Don't change anything now.
24:04Going in.
24:06I've taken 20 minutes.
24:07I'll go for 15 minutes to start with and see if there's no one lose.
24:10Don't know how long for, I'm going for 15 minutes initially.
24:13Let me see what happened.
24:14Now, you've got a handshake.
24:16I was wondering if you would get a tattoo to commemorate.
24:19What would it look like?
24:20A sort of greasy, chubby fingered hand on a part of your body.
24:25Whereabouts?
24:26Well, I didn't say.
24:30Bakers, you have half an hour left.
24:32What are you doing with that?
24:33Well, I just get upset when one of the bakers leaves, so this way I'm going to go instead.
24:37Good idea.
24:38I'm making the creme anglaise.
24:40It's just thin custard.
24:41I've never made a real custard with eggs before.
24:44Not a good start.
24:46I'm warming the milk and the cream and the vanilla together.
24:48And then I'll start adding a little bit of the milk at a time.
24:51I can always do it with the workout.
24:53It's very fine balance where it goes from custard to fried egg.
24:56This is probably the only thing that's right.
24:58And if I burn this, then I'm really stuffed.
25:01Yeah, that's nice.
25:02Oh, no.
25:03There's lumps in it.
25:05What?
25:06I feel like it definitely is.
25:09Bakers, you have 15 minutes.
25:12I was going to say that.
25:13The creme anglaise is done.
25:15All I have to wait is for the puddings to cook.
25:18They haven't collapsed?
25:20No.
25:21The stew is wet, but that wet could be the caramel sauce.
25:24I just don't want them to be raw.
25:25They're rising.
25:26I'm going to do them for another two minutes because they're soggy.
25:28You all right, Maggie?
25:30Have you looked in the oven?
25:31I've just got little splodgy messes in the bottom of the pudding basin.
25:34It's just sunk into a gluey mess.
25:37I must have left something out, but I don't think I did.
25:40It's all ticked off.
25:41And the other page is...
25:42There's no flour?
25:43No, there is flour.
25:45There you go.
25:46Yeah.
25:46Ah, right.
25:48That's what I didn't do.
25:49I knew there was something.
25:50Bakers, you have five minutes left.
25:53Time to get them out.
25:55Shaky, shaky, shaky.
25:56There's sticky toffee pudding.
26:01I think I should turn them out while they're still warm.
26:03Are you doing a magic trick?
26:05I would need three of those and a little bowl with that one.
26:08How on earth do I just...
26:12Come on.
26:15I'll take that.
26:16Boom.
26:18I think it looks pudding-y.
26:22Oh, disaster.
26:24They're raw.
26:26It's all over.
26:28Let's go for it.
26:34You've got to laugh, I'll say.
26:39Anybody watching will feel very sorry for me.
26:42Bakers, you have one minute left.
26:45Ay caramba.
26:47Right.
26:47Best looking tweers.
26:48They're all breaking.
26:49I should have done it while they were still hot.
26:51How many have I done so far, Matt?
26:52I feel like this might be a third.
26:54I might just have to mash that back up.
26:56Mash it up.
26:57Either side.
26:58Do you think they'll notice they'll start to squash them in?
27:00The sauces go on the side.
27:02Toffee sauce.
27:03It's not the best.
27:04True nightmare.
27:04I suppose that's it.
27:06Et voila.
27:08Bakers, your time is up.
27:11Jeez.
27:12That was close, eh?
27:13Place your sticky toffee puddings behind your photographs.
27:18Didn't put the flower in.
27:19Because I thought it was one line on the next page.
27:21Oh, the next page.
27:22Didn't see it, did I?
27:24Paul and Prue are looking for four rich sticky toffee puddings, silky toffee sauce, smooth
27:29creme anglaise, and eight perfectly crispy tuiles.
27:32And they'll have no idea whose is whose.
27:35Nice.
27:37We've got eight tuiles.
27:38Mm-hmm.
27:39With a bit of a snap.
27:41The pudding looks pretty solid.
27:43The creme's good.
27:44The sauce is a little bit stiff.
27:46See what the anglaise is like.
27:48That's very good.
27:51That's not bad, though.
27:52I must say.
27:53That is delicious.
27:54Okay, moving on.
27:56We have eight tuiles, all pretty uniform.
27:58It's really nice and thin.
28:00Now, this looks...
28:00Stodgy.
28:01...quite raw.
28:04Yeah.
28:05It's very, very underbaked.
28:07Eight nice tuiles.
28:08Very nice tuile.
28:09Nice shape.
28:10I'm impressed with the custards.
28:12Yeah.
28:12Perfect.
28:13Looks a little stodgy and underbaked.
28:15It's a pity, because I had a bit of a cook bit, and it's delicious.
28:19Mm.
28:19A few issues.
28:20This looks like a fair old disaster here.
28:23Wow.
28:23The sticky tuffy puddings obviously came out too early.
28:26They've managed to bake on the outside, but the inside's just raw.
28:29Yes.
28:29That's not bad.
28:30It's a little bit longer on the caramel.
28:32This is just on the turn, then.
28:34Yeah, it's curdled.
28:35So, we have eight fairly even tuiles.
28:38And rather nice-looking puddings.
28:41Oh, that's well-baked, that one.
28:42It's nice.
28:43But the anglaise is good.
28:45Very decent.
28:45Neat tuiles.
28:46Sponge is good.
28:47Overall, that's pretty decent, actually.
28:49Yeah.
28:49Moving on.
28:51Rather underdone, I think.
28:52Yeah, a little bit raw in the middle.
28:54Let's have a look at the sauces.
28:57So, they've gone slightly over the edge.
28:59It's gone almost treacle.
29:01Right.
29:02Burnt tuiles.
29:03It's a rather funny shape.
29:05Scrambled egg.
29:06Scrambled egg.
29:06And underdone caramel.
29:09Oh, dear.
29:12And that is raw.
29:13That's a shame.
29:14Oh, dear.
29:16Well, funnily enough, those tuiles look really good.
29:18Don't they?
29:20Do you know what it looks like?
29:22Caramelised onion chutney.
29:24That's exactly what it looks like.
29:25Burnt to a cinder.
29:27You're not going to try?
29:28I'll leave it, thanks.
29:30Moving on.
29:31Nice one.
29:32These tuiles don't look too bad.
29:33I quite like the colour.
29:34We have a baked sponge.
29:36Let's have a look at the caramel.
29:42Whisper that out.
29:43Come on.
29:43Do it like a bottle of ketchup, maybe.
29:45Come on.
29:48Ah.
29:50We have fully-fledged toffee.
29:52Wow.
29:52Yeah, I'm in.
29:53This is going to be interesting.
29:55Paul and Prue will now rank the sticky toffee puddings
29:58from worst to best.
30:00In ninth place, this one.
30:03Oh, Maggie.
30:03It was a fair old disaster, wasn't it?
30:05I made for you a gluten-free sticky toffee pudding.
30:09You forget to put the flour in?
30:11Yes.
30:11Oh, bad luck.
30:12In eighth spot, we have this one.
30:15Amanda, raw.
30:16You burn the tuiles, you scramble the creme anglaise,
30:19and your caramel's not caramelised enough.
30:21But besides that, brilliant.
30:23In seventh place, we have this one.
30:26George.
30:27Very raw puddings, sadly.
30:30Freya is sixth.
30:31Christelle is fifth.
30:33Giuseppe, fourth.
30:34And Chiggs is third.
30:35So in second spot, we have...
30:39This one.
30:40Who's is this?
30:41Lizzie.
30:42Your sponges are pretty good.
30:43Creme anglaise is good.
30:44And your caramel sauce is good.
30:46Well done.
30:47Which means we have...
30:49Jürgen.
30:54Really nice sticky toffee puddings.
30:56Very good.
30:57Tuiil.
30:58Excellent creme anglaise.
30:59Perfect sauce.
31:00Very good.
31:02Yeah, it's wonderful.
31:03I hardly can believe it.
31:05Winning the technical in dessert week one, I was afraid of.
31:08But it seems I have to be afraid of...
31:10...to be on the spot and concentrated.
31:13Who knows what happened there?
31:14Ten seconds.
31:15So thanks to everyone else for under-cooking.
31:17I will never, ever, ever, ever bake a sticky toffee pudding again.
31:22My husband's the expert.
31:23I don't need to.
31:24He's got to be good at something.
31:25I knew there had to be flour and I just couldn't see it.
31:28Nothing you can do when you've made a very silly mistake.
31:31I love making it really hard for myself.
31:34So tomorrow I'll just have to do amazingly.
31:43Just one more challenge remains before Prue and Paul decide dessert week's star baker.
31:50And who will be asked to leave the tent?
31:55Bakers, I hope you are rested and ready for your showstopper challenge.
32:00Today, Paul and Prue would love you to make a celebratory jaconde imprimé dessert.
32:06An impressive, multi-layered dessert wrapped in a jaconde collar.
32:11Now the collar is a key element and must be highly decorative.
32:15Classically, a jaconde is a whisked sponge with ground almonds.
32:20You have four and a half hours.
32:22Unfortunately, we've used four hours explaining to you what this challenge is.
32:26You've got half an hour.
32:27Good luck.
32:27On your marks.
32:28Get set.
32:29Bake.
32:33Take.
32:34Taken from the French nickname for the Mona Lisa, the jaconde, the judges are expecting
32:39highly decorative designs to be baked into the baker's own jaconde collared masterpieces.
32:44The idea is that our jacons need to be as decorative as the Mona Lisa.
32:49So no pressure.
32:50I've been to see the Mona Lisa.
32:51I didn't really like it that much.
32:53I was like, is this it?
32:55What we're asking for is a collar made of jaconde sponge, which has been imprinted with
33:02design.
33:03But they can do anything they like by way of dessert inside this imprimé collar.
33:08Now, they could be mousse, they could be bavoie, they could be creme patte, they could be
33:12jelly, d'acquoise, anything they want.
33:14But it's about getting it all set.
33:16Timing has to be right.
33:18We're over a third of the way through and we're left with nine fantastic bakers.
33:22So I'm expecting the best of the best.
33:27Hi, Lizzie.
33:27Hello.
33:28Hello, Lizzie.
33:29Lizzie, we want to hear about your jaconde imprimé.
33:32So it's a Liverpool version.
33:33So I'm doing the Liverpool skyscape on a hazelnut jaconde.
33:37Going to pipe it all in red and blue for the two football clubs.
33:41Lovely.
33:42Liverpool's iconic skyline will surround Lizzie's layered dessert of chocolate genoise sponge,
33:47hazelnut and pecan d'acquoise and pecan parfait topped with a dark chocolate and moonshine ganache.
33:54I think it's wonderfully ambitious.
33:56All you have to do is produce it.
33:58You have the people of Liverpool behind you.
34:01Especially this one.
34:03So this is the design paste.
34:05Basically, it's just a cake batter.
34:07To create their jaconde imprimé, the bakers must begin by piping their intricate designs.
34:13I drew out the template myself, just thought, make it look nice.
34:16But Jürgen's the only baker making sure his jaconde collar not only looks the part...
34:26...but sounds the part too.
34:27The piece of music is called Pastime with Good Company.
34:31It has been composed by Henry VIII himself as a love song to Catherine of Aragon from the 16th century.
34:39Jürgen's historical jaconde imprimé will see classic Tudor flavours in layers of English white wine jelly with fresh strawberries, mint
34:47and black pepper and white chocolate bavoie wrapped in his intricately piped love song.
34:52This is quite tricky, this.
34:54Is this something you'd make at home?
34:56Yes, I did a Star Trek one as a wedding cake.
34:58Star Trek.
35:01Two spaceship enterprises kissing on the jaconde.
35:06While Jürgen's recreating the 16th century...
35:09I need to get a wriggle on.
35:11...Amanda's heading even further back in time.
35:13It's called Adam's Temptation because I thought I'd go with an Adam and Eve theme, that's why I've got the
35:18serpent climbing around the apple tree.
35:21Amanda's dessert will be of biblical proportions, containing sinfully indulgent layers of caramelised apple jelly and boozy Calvados bavoie.
35:31So are we allowed to eat this?
35:32Will you be tempted to eat it? I hope so.
35:35So I've got this done now.
35:36To preserve the definition of their detailed designs...
35:41..the decorative paste must be firmly set before it can be covered with the second part of the collar.
35:46No damage.
35:47..the jaconde sponge.
35:49So I've got almond flour. I'm just going to fold this in gently. You basically don't want to knock out
35:53the air.
35:54It's very pliable, so you can bend it, fold it, so hence why I use it to make the collar.
35:58And after yesterday's technical travesty...
36:01If I get this wrong, it's a disaster.
36:04..Maggie's under even more pressure to get her jaconde right.
36:08Just to let you know, this is plain flour.
36:10Really? And what do you do with that?
36:11You often put it in sponges.
36:13Really?
36:13Yeah, it gives it a body.
36:14And it gives them some body.
36:15Yeah.
36:15It's a bit later's advice, if I may say so to Hollywood.
36:19To avoid any more mistakes, Maggie's keeping things simple.
36:23Her strawberry pattern jaconde collar will hold layers of strawberry bavoie and strawberry coulee.
36:29Just to let you know.
36:31Got a big ring round the plain flour.
36:32He's going to tease you forever, so just think about a day.
36:36It's going to be great.
36:37Yes, yes.
36:38Oh, cold.
36:40To ensure their designs stick to the jaconde sponge.
36:43It's nice and frozen.
36:45Here it goes.
36:46Speed is of the essence.
36:48I'll have to work quickly, otherwise the decoration will melt and it will get smudged.
36:52But Chiggs is going to have to work twice as fast.
36:55A lot of people are doing one tear, but I'm going for two.
36:58Go big or go home.
37:00Based on his sister's new bathroom tiles, Chiggs' geometric pattern jaconde collars
37:05will wrap around Black Forest flavoured layers of cherry mousse, cherry jelly and chocolate bavoie
37:11for his ambitious two-tiered dessert.
37:13How do you motivate yourself?
37:15I compete against myself, nobody else.
37:17I just want to be better.
37:17That's what my comedy agent used to say.
37:19Don't look at others.
37:20Just concentrate on yourself.
37:22Just look how far you've got.
37:23You're doing well for yourself.
37:24Now I'm in a baking show.
37:28And Chiggs isn't the only baker taking his jaconde imprimé to their next level.
37:33I'm going for two tiers.
37:34I just feel like I haven't impressed Paulin pretty much.
37:37And I just want to try and show them what I can do.
37:39George's jaconde imprimé will be decorated with a flower design inspired by his mum's garden.
37:45Inside there'll be layers of caramel chocolate mousse, dark chocolate coated peanuts and peanut butter bavoie.
37:52Can you spell bavoie?
37:53B-A-V-O-I-R?
37:56No.
37:56Have you asked anyone else?
37:57No.
37:58Shall we ask Amanda?
37:59Amanda, spell bavoie.
38:02B-A-V-A-R-O-I-S.
38:06Well done madam.
38:07Well done.
38:08The verdict is in.
38:09Not guilty.
38:11So, jaconde goes in.
38:12I'm going to go with ten minutes first.
38:14They don't take long because they're so thin.
38:16When baking thin and delicate sponges...
38:19Setting timer to seven.
38:21...timings and temperatures are more crucial than ever.
38:25Both my sponges have gone in for eight minutes at 200 degrees.
38:28Fingers crossed.
38:30Underbaked jaconde will be too soft to stand up resulting in saggy collars.
38:35I'll just have to hope it bakes.
38:37That's never happened before.
38:40Overbaked and it will become too dry and crack when wrapped around their desserts.
38:46I'm going to test them.
38:48Chicken come out.
38:50I'm out.
38:51Is it actually cooked enough?
38:53But I just don't want to overdo it.
38:54I don't know if the pattern is still going to be there.
38:57We'll see.
38:59Why has it gone so quiet?
39:01Oh.
39:02Sticking.
39:02I need a knife.
39:05I'm happy with how it came out.
39:07It looks sweet.
39:10Oh, my God.
39:11The pattern's come off.
39:13Do you think I should just do it with that?
39:14Are we going to do it? Make it again?
39:15You've got time.
39:19It isn't quite cooked.
39:20I just didn't cook it long enough.
39:22I pan it.
39:24I just don't want to just make a mess of this.
39:26So I'm actually going to do it again.
39:30Bakers, you're halfway through.
39:34I did this so precisely the first time.
39:37He wants such a high finish, doesn't he?
39:39I know.
39:40But, you know, I want a high finish when I deliver a baby.
39:45How many babies have you delivered?
39:47I have no idea.
39:48But every single one was like the first one.
39:51Just remember, making a jaconde collar isn't a profound experience.
39:54Delivering a baby is.
39:56That's so true.
39:57Stick that in your pipe, Paul Hollywood.
39:59Take that with me.
40:00While Maggie remakes her jaconde collar.
40:02This is the difference between going home and staying.
40:04The rest of the bakers can begin the monumental task.
40:10Whoopsy daisies.
40:11The pressure is mounting.
40:13Of creating the multiple mousses, jellies and sponges.
40:16This is 100% the most complicated thing I have ever made in my entire life.
40:20But that's not stopping Giuseppe from following in his father's revered footsteps.
40:24My dad was a professional chef and a passionate baker.
40:29I took inspiration from one of the most beautiful wedding cakes that he made for a family friend.
40:33Mine is not going to be as grand as my dad's.
40:36I can only try to be as fractionally good as he's ever been.
40:39Giuseppe's jaconde imprimé dessert will see layers of Genois sponge with pistachio and red fruit bavoie,
40:46decorated with fresh fruits in an epic recreation of his dad's wedding cake.
40:50Do you have by any chance a spare bench?
40:54I have clearly run out of space here.
40:57Look how clean his bench is.
40:59It's weird, isn't it?
41:00That's German engineering.
41:01It's so freakish.
41:03You don't expect the Italian engineering to be, you know?
41:05Not quite as good.
41:06It's a little haphazard.
41:08But, you know, the results are good.
41:09Yeah, we get the job done.
41:11Get the job done.
41:13With so many different layers to make...
41:16The trouble is, it's only one arm, isn't it?
41:17...the bakers must ensure that every element is perfectly set.
41:21I'll start with the wine because the alcohol works against the setting, so I'll boil off some alcohol.
41:27And Jurgen's not the only one.
41:29Five, six, ooh, seven.
41:32Risking hitting the bottle.
41:34This is coconut rum.
41:36It's called una piña colada, por favor.
41:39It's just holiday in a drink.
41:41To bring back distant memories of sipping cocktails in the sun, Christelle's dessert will resemble a pineapple and hold layers
41:49of pineapple and coconut rum compote, lime jelly and coconut bavoie.
41:53How many leaves of gelatine are you putting in there?
41:56Six, seven.
41:58So, in the bavoie, there's 13.
42:00Wow.
42:02Oh, my goodness, you are a brave girl.
42:04Good luck.
42:05We'll need it.
42:06While the rest of the bakers are relying on their gelatin...
42:10The tofu just gives, like, a really smooth, like, mousse.
42:13...vegan Freya is having to get creative once again.
42:16Like, you don't really have problems with it setting because it just, like, resets back, like, tofu.
42:22In a rectangular jaconde imprimé, Freya's chocolate and orange mousse will be accompanied by orange jelly, as well as layers
42:29of hazelnut d'acquoise and Italian meringue buttercream, made once again with her vegan egg white substitute.
42:36You're using Swiss meringue and d'acquoise as well.
42:40A lot of aquafaba going in this.
42:41It seems like a lot, but it's actually not that much.
42:45I hope it's going to be one of those things that you just, like, would never, ever know that it's
42:48vegan.
42:49That's my goal, anyway.
42:53Bakers!
42:54You...
42:55Have an hour left!
42:59We're going in for eight right now.
43:01While Maggie's back to baking her jaconde collar...
43:04Live dangerously, that's what I like to do.
43:06..for the rest of the bakers...
43:08Oh, this is so tense.
43:10..cake construction can commence.
43:12Time is key now, so everything sets in time.
43:15Everybody's terrified about collapsing cakes.
43:18..but it's a process that can't be rushed.
43:20So, we'll put the base layer in first.
43:22It's important that it's nice and tight and snug.
43:25..as any gaps or cracks in the collar...
43:27Oh, careful, George.
43:28..and the fillings will ooze out before they can set.
43:31..I'll just block up the holes.
43:34Thank goodness for extras.
43:36Cherry moose, going in fast.
43:40Almost all of the bakers are doing quite complicated constructions, aren't they?
43:45It's a really tricky challenge.
43:48It doesn't look like tofu now, does it?
43:50Freya does the hardest job.
43:52Yeah.
43:53Doing a vegan jacan and vegan fillings and vegan bavois.
43:57So, you're doing not a round collar.
44:00A bit of tactics, because the vegan sponge is not very bendy.
44:03Actually, I'm worried about Christelle,
44:05because she has that pina colada bavois.
44:08It's so risky, because if that bavois not set,
44:11the whole thing just collapses.
44:13I've just got to go for it now.
44:15I mean, I'm worried about Maggie.
44:17Their main challenge is going to be thyme.
44:20It's going to be hard for it.
44:21It's brownish.
44:22What more can I do?
44:24This is apple jelly.
44:29No!
44:30And we're winging it.
44:34Making sure that it's all level,
44:35and now this can finally go in the freezer.
44:39Oh, my God.
44:40Gently does it.
44:42Did the puppet walk?
44:43I did, I know.
44:45Mortifying.
44:45It just needs to set.
44:53Bakers who have half an hour left.
44:55Sorted it!
44:56I can't believe people get paid for doing that.
44:59Amanda, neither can we.
45:01I am confident it's going to set.
45:03Set.
45:04While their cake's cool...
45:06Hopefully it's doing its thing in there.
45:08..things are heating up for the bakers.
45:10Sure, go, go, go.
45:11As they still have their final layers and decorations to make.
45:14I'm preparing the final element of my cake,
45:16which is the mirror glaze.
45:17I'm just making my lime jelly,
45:19which is going to go on the top.
45:20My babois, which is setting,
45:22and should be set in 16 seconds, apparently.
45:29I'll check on the babois.
45:32Yep, it's good enough.
45:33This is so tense, because if that babois has not set,
45:36then you'll watch me crumble and burn like my draconis.
45:39Oh, tension.
45:42Mirror glaze.
45:43Still quite warm, but it should be okay.
45:45I'm going to put it on.
45:47That's the strawberry coulis.
45:49Hoping that it doesn't leak out when I take it out of the mould.
45:53This is going to go splotch.
45:55I'm going to pour the jelly in the freezer.
45:57No more layers.
45:58This is all decoration now.
46:00Chiggs, you're shaking the entire ground.
46:01Don't wobble this piece of floor.
46:04Soz.
46:08Bakers, you have ten minutes left.
46:10Shall I take it out?
46:13Coming out.
46:14Right.
46:15Come on, jelly.
46:16Please be safe.
46:18Life has never felt more tense.
46:20It's still quite liquid, but I'm going to go in.
46:22I can't wait any longer.
46:23Is that just going to fall apart?
46:27It's standing still, so I'm all right.
46:30There we go.
46:31It looks like the jelly didn't leak.
46:34Ah!
46:35Ah!
46:37It's all coming out!
46:40My thing's leaked a little bit.
46:44It's not set properly.
46:46I can't take the collar off because it's going to completely collapse.
46:49I think it's getting stuck on the peanut layer.
46:52I'm happy about Naya.
46:54Get in there.
46:56Bakers, you have one minute left.
46:58Shall we go for it now?
46:59I can hold it when they say walk away.
47:02It's beastly unfair that it hasn't behaved.
47:05The shaking.
47:14Bakers, your time is up.
47:17Please step away from your bakes.
47:21There we go.
47:22The avalanche has started.
47:28We might as well go out with a bang.
47:37It's judgment time for our baker's jaconde imprimés.
47:41Jürgen, would you like to bring your showstopper up, please?
47:53Well, I think it looks absolutely amazing.
47:55The wine jelly.
47:57You've got a few little bubbles in there.
47:58But I like the way it's set.
48:00That view looks lovely.
48:02That cut through beautifully.
48:05Wow.
48:06It's topped by wine jelly.
48:07Then white chocolate Bavarian with black pepper.
48:10Then a Genuise.
48:11And then at the bottom there's a hazelnut, of course.
48:15That is such a luxurious, creamy, boozy mouthful.
48:19Your textures of everything are gorgeous.
48:21I can't get the black pepper.
48:22No, I'm looking for the pepper.
48:23Usually it comes a bit later.
48:25Okay.
48:25Let's just wait for a minute.
48:28If you'd like to sing.
48:29Da, da, da, da, da, da, da, da, da, da.
48:32Da, da, da, da, da, da, da, da, da, da, da, da, da, bum.
48:37That's very familiar.
48:40Got the pepper.
48:41Got the pepper.
48:42There it is.
48:45Excellent.
48:50This is inspired by a crime scene that I went to when I was very young in service.
48:56So I think you struggled with the Chocant and the dam has broken when it was still trying to set.
49:02It's Genoese sponge with Calvados Bavarian cream with caramelised apple jelly and the top is a maple syrup glaze.
49:11They look like very beautiful layers.
49:16You know, it tastes absolutely delicious, but it does not taste a lot of apple.
49:20You're getting more of an alcoholic flavour. The texture of everything is great.
49:24But unfortunately you've drowned over there now with that Calvados.
49:31You've lost some of the definition, but it's pretty.
49:33I think overall it's quite a professional looking piece.
49:36Very, very elegant.
49:38The filling is two types of Bavarois, pistachio and raspberry and strawberry.
49:44Mmm. Great layers.
49:47Oh, look at that, soft as anything.
49:51Beautiful.
49:51Oh.
49:52Great flavours, great acidity.
49:55The Genoese has been baked beautifully. It's lovely and soft.
49:58I mean, you'd serve that in a decent hotel.
50:00How many stars?
50:01Oh, a good five.
50:02Mmm.
50:03Excellent.
50:04Thank you very much.
50:05Well done.
50:05Well done.
50:09The bin's for you.
50:11I'm really born in Liverpool.
50:12Oh, right, yeah.
50:14I love it.
50:15You've managed to get the Liverpool skyline in there, which is pretty cool.
50:18It's a bit rudimentary.
50:20That course is a little bit tough.
50:23It's hard work, Lizzie.
50:24I think your textures are all wrong, but I think your flavours are beautiful.
50:27It's really good.
50:28There you go.
50:29Thank you very much.
50:33Well, I think it looks beautiful.
50:34The pipe work is particularly good.
50:36It's simple, but effective.
50:39Those layers are really lovely.
50:43They're very powerful flavours.
50:46The coconut and lime is just beautiful.
50:48Mmm.
50:49The lime, it's so powerful.
50:51I want to pull that back a little bit.
50:53Everything else I'm happy with.
50:58I like the flower patterns, but where the joins are is a bit clumsy.
51:03It's sort of lopsided.
51:06What am I?
51:08The peanut layer.
51:10Literally, you've got a layer of peanuts.
51:15You'll certainly get the peanut flavour and the peanut crunch.
51:18That peanut layer is ridiculous.
51:20You can't get through it.
51:21I think you've just gone overkill with the peanuts.
51:23I quite like peanuts.
51:29It looks amazing.
51:30The jikon's well done.
51:32I mean, this was taken from a tile.
51:33A tile, yeah.
51:34And it's so original and it looks startling.
51:37And two tiers.
51:38Yeah.
51:39Looks like a delicious bathroom.
51:44The baboises are perfection.
51:46They are perfection.
51:47Your flavours and your textures are superb.
51:50They're just firm enough to stay up.
51:53I mean, it's really clever.
51:54I don't even like Black Forest Gâteau and I love that.
52:02You've lost some of the imprimé.
52:05It's a bit messy.
52:06But let's have a look at it inside, shall we?
52:07The jikon is chocolate hazelnut, then there's a hazelnut d'acquoise and then a layer of Italian meringue buttercream, then
52:15a chocolate orange mousse and then on top it's orange jelly.
52:21It's set quite hard.
52:23It's more like a ganache.
52:24Yeah, yeah.
52:24And a mousse.
52:25I think the orange is too strong.
52:27It's so strong.
52:28But I actually think jikon is really good.
52:31It needed a cream.
52:33It needed something in there to hold everything together.
52:35I've had some beautiful vegan cakes before.
52:38It's not one of the better ones I've had.
52:48So the dam busters have been in.
52:50Well, let's have a look at it, shall we?
52:56Well, it's a very pretty colour.
53:03Maggie, the flavour is lovely.
53:05It's the essence of summer.
53:06The strawberries are just beautiful.
53:07Where's your second element in this?
53:09The pavoie and the coulis.
53:11Oh, that's the second element.
53:12What have you been doing for four and a half hours?
53:15Doing it twice.
53:16Oh, did you do it twice?
53:18Flavours are lovely.
53:19And the jikon is good.
53:20Thank you so much.
53:21You'll be more than kind.
53:24It was what it was.
53:26They did say it tasted lovely, but I think they were just being kind.
53:30I'm really happy with what I've delivered.
53:31I think I might be up for consideration for Starbaker, but Giuseppe's and Juergen's, theirs is just another level.
53:36I feel like that was pretty brutal, to be honest with you.
53:39It's not that I don't agree, but, like, I kind of just don't agree.
53:52Well, that showstopper ran the gamut, didn't it?
53:56Giuseppe, Juergen, Chiggs, I think they've all done quite well out of this.
54:00I thought Juergen's was an amazing concept.
54:03I think Juergen's was beautiful.
54:03But if you have another look at Chiggs's, it's still holding well.
54:07All the layers were there, the taste were delicious all the way through.
54:10Fantastic flavour.
54:11Some of them did collapse.
54:13There was a couple of people that messed up a little bit with textures and flavours.
54:16If you look at Maggie, she classed the puree on the top as a second element.
54:19That's not the case.
54:21You're not buying it.
54:22Puree, not an element.
54:23I'm not buying it.
54:23And it split as well.
54:24I mean, it poured out all over the place.
54:26But also I was really disappointed in Freya,
54:29because although she did better with the dacquas in this, it was far too thick.
54:33That was very dry.
54:34But then you look at Amanda's, the calvados in the bottom of that bavoie
54:37was the only thing you could taste.
54:38And it split.
54:39But it tasted nice.
54:41You've got to look back on the two challenges as well.
54:43We'll have another cup of tea and another slice of cake,
54:45and then we'll make it soon.
54:47Cup of tea and a slice of cake, that way.
55:01Well, bakers, thank you for another great week.
55:05It falls to me to announce who the star baker is.
55:09And that person is...
55:13Chiggs!
55:14Yay!
55:15Congratulations!
55:22OK, bakers, that means that I've got a horrible job this week
55:26of announcing the person who's leaving us,
55:29and we're really going to miss them.
55:31The person who's leaving us this week is...
55:42Maggie.
55:46It's been such a fun.
55:48It's been such a fun.
55:50Maggie, honestly, you've done so well.
55:52The whole thing has been such fun, really.
55:55And just to have been part of it is just a complete joy.
55:58We're going to miss you so much.
56:00To have stayed for four weeks,
56:02I think it comes pretty high, really, on a personal level.
56:06Nothing can beat delivering a baby.
56:08And bringing a new life into the world.
56:10But it comes quite second.
56:12I was just having a bad week.
56:14You'll have a good week this week.
56:16Thank you, I will.
56:16I'm sure you will.
56:17Oh, God, nightmare.
56:19I feel like I definitely scraped through that.
56:22Glad to be here, but I'm really sad to see Maggie go.
56:26Well done, Chiggs.
56:26Thank you both.
56:27Thank you so much.
56:30What the hell has just happened?
56:32Get a handshake and Starbake on the same week.
56:35Oh, you've got it faster.
56:37I can't believe it.
56:38Honestly, I am so speechless right now.
56:40It never happens, but I'm lost for words.
56:43I think Chiggs smashed it out of the park.
56:45I think all three challenges, he was exceptionally good.
56:49I mean, for a guy that had been baking up to 12 months ago,
56:51he's done an amazing job.
56:53I got Starbake on, Mum.
56:54Am I on?
56:56Yeah!
56:59Congratulations, Manico.
57:00I'm so proud of you.
57:01I'm so proud of you.
57:02I'm so proud of you.
57:03I'm so proud of you.
57:03I love you too.
57:05Next time.
57:06Backen.
57:07It's German week.
57:08Oh, I ain't got a Scooby-Doo.
57:10The bakers tackle traditional Christmas biscuits.
57:13They look German, yeah?
57:14I need to get a move on.
57:15A multi-layered technical.
57:17Sponge 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 do you say good luck in German?
57:25Hals und Beinbuch, which means break your leg and break your neck.
57:29Oh, good God.
57:30That's brutal.
57:40Thank you so much.
57:50Bye, everybody.
57:50I'm happy to see you.
57:54Bye.
57:55Bye.
57:56Bye.
57:58Bye.
57:59Bye.
57:59Bye.
58:01Bye.
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