- 13 hours ago
Junior Bake Off - Season 11 - Episode 05
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TVTranscript
00:00Hello. I'm just checking on Sharon,
00:02the chicken that lays all the eggs for the choux pastry.
00:05She hasn't laid one for a couple of weeks.
00:07I'm a bit worried that she's, um...
00:12constipated.
00:13Welcome to Tune Your Bike Off.
00:15Get back in there and lay an egg.
00:18Last time, it was dessert day.
00:21That is not cooked.
00:22And Miko's best day ever...
00:24Delicious.
00:25...got even better.
00:26You've just invented something new.
00:28Winning Starbaker for the second time.
00:31Ah!
00:32But while Kitto crumbled...
00:33This is a tad messy.
00:35It was Zack...
00:36The brownie is slightly overbaked.
00:37...that had to leave the tent.
00:39That only means that I've got to practice baking more and more.
00:41This time...
00:42Oh, yes!
00:44Woo-hoo!
00:45It's pastry day.
00:46It looks like a V.
00:47Who will excel in a tricky technical...
00:51I pressed on the water.
00:52Watch it, you.
00:53And who will create a masterpiece in an arty showstopper?
00:57Picasso.
00:57Also one of them scary dolls.
01:00With only four spots in finals week...
01:02Judges won't kick me out.
01:04Judges won't kick me out.
01:05Judges won't kick me out.
01:05Judges won't kick me out.
01:05I won't get fired.
01:07One baker's hopes...
01:08...will fall apart.
01:09Please don't crack, please don't crack, please don't crack.
01:11Please don't crack.
01:11It's cracking.
01:12Isla, Isla, Isla.
01:21I wonder what it is.
01:23I feel like pastry could be anything.
01:24I'm so nervous though, because it could be shoe or anything.
01:26I make a really good pastry, and I think I'm going to be quite good at the technical.
01:30I've made, like, shoe pastry before, but I've not made, like, really tricky things.
01:35Like, everyone's made, like, eclairs, and I'm like, what? I've not made an eclair before.
01:39One hour's so short.
01:40I wish it was, like, an hour and a half.
01:42I feel good about it being pastry day.
01:44If I was adding a pie for tea, it would be chicken and mushroom.
01:47If I was adding a pie for dessert, apple.
01:50Because apple pie's just banging.
01:52I actually kind of hope it's true.
01:53What comes to mind when I think about pastry is pies, eclairs, I think they're pastries.
02:00Portuguese egg tarts, they're my favourite.
02:02I'm really nervous.
02:08Morning, bakers.
02:09It's pastry day, and your technical challenge has been set by the High Priestess of Patisserie,
02:15Mrs Ravney Gill.
02:17Rav, do you have any tips for our bakers?
02:19While this challenge may seem no frills, the detail will reveal your true skills.
02:24Well, it is a technical challenge.
02:26It's judged blind, so make like an unlicensed hairdresser and cut and run.
02:33For your technical challenge, Rav would like you to make six of her perfect eclairs.
02:39Your choux pastry must be filled with whipped mango ganache and tropical fruit,
02:44and topped with mango icing and pistachios.
02:48Eclair was actually the name of a chatbot I met online.
02:51She owns my house now.
02:54You have one hour in which to make Rav's perfect eclairs.
02:57On your marks, get set, bake.
03:02Ooh.
03:03Oh, wow.
03:04OK, guys.
03:05Let's do this.
03:06Mango and passion fruit eclairs.
03:08The bakers have been given the same ingredients.
03:11I love mango so much.
03:12It's my favourite fruit.
03:14I've never actually held an actual passion fruit.
03:17It feels like a tennis ball.
03:18And Rav's recipe.
03:20To make the choux pastry, add the water, milk, butter and sugar and salt to a saucepan.
03:25Water, milk? Ew.
03:27To make six patisserie-worthy eclairs.
03:30I'm feeling pretty confident because I actually really like making choux pastry.
03:35I have made eclairs before.
03:36They weren't neat, but they tasted good.
03:38I've never made choux pastry before.
03:41Does boil mean, like, start bubbling?
03:43Yeah.
03:43Oh, cool.
03:44Avoiding.
03:46Rav, last technical of the week and you've chosen eclairs.
03:49Why?
03:50Yesterday, Liam, we've asked the bakers to make six eclairs filled with a salted white chocolate
03:56mango whipped ganache and finished with this beautiful mango icing.
04:00Mmm.
04:02What could go wrong with the choux pastry today?
04:04Choux pastry is very different to other pastry in that it's cooked over the stove.
04:08You have to then put that in a mixer and add the eggs.
04:10We've given the bakers a ballpark figure of eggs.
04:14Right.
04:14Because with choux pastry, you have to know by eye how much to add.
04:18We want simple, beautiful, perfect eclairs.
04:20And then they have to make a ganache.
04:22The bakers will be melting their white chocolate with that mango puree
04:25and then they will need to chill that down before whipping it with cream.
04:29Shall we?
04:30Let's do it.
04:30I love the piping of the ganache.
04:34I really like the mango passion fruit tropical flavour and the choux pastry.
04:39It's crisp.
04:40It's great.
04:41The eclairs are really fresh.
04:42They're very light.
04:43The bakers that we have left are really strong.
04:46How do you think they'll do today?
04:47I have high hopes that they will be able to nail these, but it does mean that there's nowhere
04:51to hide.
04:52Let's see which baker will eclair victory in this challenge today.
04:55Well, the proof will be in the pastry.
05:00Beat the mixture with a wooden spoon until the dough forms a smooth ball.
05:03It's like a workout.
05:06Only when the dough is cooked out can the bakers move on to the next step.
05:09I don't really know what the right consistency is.
05:12I think this is the right texture.
05:15Transfer the dough from a saucepan to the bowl of the stand mixer fitted with a paddle attachment
05:18and turn on low to cool the dough.
05:21So I'm letting it cool down.
05:22It is looking quite oily, not looking like the best attempt I've done.
05:26And I want it to be really good.
05:37Harmonised with a mixer.
05:38Hi Carl.
05:39What do they reckon the secret is to shoot pastry?
05:43I don't know.
05:43I've never made it before.
05:44Do you eat a lot of eclairs at home?
05:46No, I don't really have them.
05:48There's just a bit of secret to be honest.
05:49Yeah.
05:50What would you normally have as a mid-morning snack then if you don't have an eclair?
05:54I'd just wait till lunch.
05:55Yeah, good idea.
05:57Yeah.
05:57I wish I had your self-control.
06:02Oops.
06:02I pressed the wrong button.
06:04Watch it, yeah.
06:05It said three medium eggs and you may not need all of the egg.
06:09Once the dough has cooled, it's essential the bakers add just the right amount of egg.
06:14The thing with shoot pastry is to add the egg super, super slowly.
06:19If you put the egg in like bit by bit, you can sort of have more control.
06:23Just like in an egg and spoon race, slow and steady wins.
06:27If you add too much egg into it, it won't hold it shaping or go runny.
06:31Mine's quite runny.
06:32Is it?
06:33Did you put all the egg?
06:34No, I've used not much.
06:37Just keep mixing it.
06:38The dough should slowly drop in a V shape when the paddle is lifted.
06:42Yeah, because that's like a good consistency.
06:45Because it kind of drops to a V, yeah.
06:46It looks like a V.
06:48That is not a V shape, is it?
06:50Need to add a bit more egg.
06:51Yeah, I might not use rest of it.
06:53It's quite runny at the moment.
06:55Morning, Niko.
06:56Morning, Harry.
06:57I bet you're floating around on cloud nine, aren't you?
07:00Star Baker twice in a row.
07:01It's unheard of.
07:02I did not expect that.
07:04You made a lot of shoot pastry.
07:05I made quite a lot for my mum's friend.
07:07What's her name?
07:08I forgot actually, I don't know their name.
07:10I just say hi.
07:12Yeah, that's the thing.
07:13It's not worth actually remembering the names of your mum's friends
07:17because the turnover's so high.
07:19My mum, you'll say, well, what happened to Brenda or Enid?
07:23Obviously, I've got favourites.
07:25She'll say, oh, they're no longer with us.
07:28Oh.
07:29Yeah.
07:31I'm piping the...
07:34the Claire's onto the sheet.
07:36A bit thinner than I wanted it, but...
07:38they do look good, so I'm happy.
07:40Now, I have to bake for 20 to 25 minutes
07:42until puffed and golden.
07:47They could be a bit thicker.
07:49So that is my only worry.
07:5220 to 25 minutes.
07:53How long are you baking your Xyla?
07:5522.
07:56This is the longest pot.
07:58I should have been more careful adding the eggs in.
08:04There's a couple of things you can do with the Niclair.
08:07I like to use mine as a toothpaste dispenser.
08:13There we are.
08:1530 minutes, bakers.
08:16You've got 30 minutes left.
08:19You're halfway through.
08:22While the choux pastry bakes...
08:24100 grams.
08:26Yeah.
08:27..there is limited time to master the ganache.
08:30I've never made ganache.
08:32Wait, I think I've done it once, actually.
08:34But it was quite a long time ago.
08:35I think it's quite simple.
08:37Heat in a microwave on a high power straight every 30 seconds
08:40until the chocolate's completely melted.
08:4230 seconds.
08:44White chocolate must be melted gently, or it'll burn.
08:48Oh, that's not melted.
08:50Too much heat, too quickly.
08:53I'm just mixing it up, melting it.
08:55And it'll become lumpy and grainy.
08:57Transfer the shallow container and leave till in the freezer.
09:00Today is more about timing.
09:01I'm just going to try and get this to set as soon as possible.
09:06Watch out, kiddo.
09:10How's it going?
09:12It's going okay, actually.
09:14Yeah, how about yesterday?
09:15I sensed that you were a bit disappointed with...
09:17I know that I can do better.
09:19Yeah.
09:19So what are you going to do?
09:20I am going to be better.
09:22Yeah.
09:23Is there anything you do to try to motivate yourself?
09:26So I keep on manifesting.
09:27Oh, manifesting.
09:28What's that?
09:29I must try that.
09:30Repeating the words in your head, I think.
09:32Yeah.
09:32Judges won't kick me out.
09:33Judges won't kick me out.
09:35Judges won't kick me out.
09:35I won't get fired.
09:36I won't get fired again.
09:37My shoe pastry's going to be amazing.
09:41So how are you on shoe pastry?
09:42I am normally very good at it, but this one isn't seeming to go that well.
09:47Mmm.
09:48They're not really puffing up that much.
09:50No.
09:50Well, give them a chance, because they feel self-conscious with you staring at them the whole time.
09:55Oh, fine.
09:56I'll give them less space.
09:58To set the ganache, the bakers must cool it in the freezer.
10:01I think it's set now.
10:03Gosh, the freezer is very cold.
10:06I'm just adding my set ganache into the cold mixing bowl.
10:10So I'm just going to add the double cream to this.
10:12It says whip it until stiff peaks, so...
10:15Stiff peaks.
10:17What?
10:17If the bakers over-whip the ganache...
10:20The thing about ganache is it's really easy to over-whip.
10:22It will split.
10:24Right, mine's whipping now.
10:26Ew.
10:27I think I might have over-whiped that.
10:28That's a shame.
10:29If you squeeze and declare, you get a noise.
10:33Yeah.
10:34If you've got a few of them, of all different lengths, you can play a tune.
10:4215 minutes, bakers.
10:44You've got 15 minutes left.
10:45Any requests?
10:47Sweet Caroline.
10:48OK.
10:58We've got 15 minutes left.
11:00And these have got eight minutes left in the oven.
11:03The judges are looking for crisp, light shoe.
11:06They're big.
11:07Oh, my shoes are looking messy.
11:11Mine aren't popping up at all.
11:13If they open the oven too soon...
11:15I don't want them to be over-baked, so I'm going to take them out now.
11:18The steam escapes and the shoe will collapse.
11:24Give them one more minute.
11:26Just because I want them to be crispy.
11:28I feel pretty confident in my affairs.
11:31They look really nice.
11:33And, thankfully, they puffed up.
11:34The most important bit.
11:36Oh, my God, I think they're burnt.
11:39I'm tucking them out now.
11:44Holy moly.
11:47I'm going to get lost.
11:49They're really, really flat.
11:51Oh, my God, they are burnt.
12:06I'm just going to check the inside.
12:08Oh, my God.
12:11Luckily, the good ones didn't go.
12:12They're a bit flat, though, which I'm kind of annoyed about.
12:14They're not as puffy as I'd like them to be.
12:16Oh, God.
12:182, 4, 6, 8, 10.
12:2012.
12:212, 4, 6, 8, 10.
12:23No, where's the 10?
12:24I don't know.
12:251, 2, 3, 4, 5, 6, 7, 8, 9, 10.
12:28Do you know I have 11 fingers?
12:29Ready?
12:30Yeah, go on.
12:301, 2, miss, 3, 4, 5, 6, 7, 8, 9, 10, 11.
12:36Magic trick.
12:37You don't understand how you did that?
12:39Yeah.
12:40No one will.
12:401, 2, skip a few.
12:4299, 100.
12:43Yeah.
12:44I'm making the mango icing.
12:47Have you done the glaze?
12:48I'm making my glaze now.
12:50OK, to make the icing, put the raw icing sugar in a medium bowl.
12:52This is not making a thick glaze.
12:54It's making a sugary mess.
12:56Oh, I don't like that.
13:00No, mango's not for me.
13:03Here's another thing you can do with an eclair.
13:05Eclair darts.
13:09Double top!
13:1010 minutes, bakers.
13:12You've got 10 minutes left.
13:13Oh, no.
13:14Could plate them like this, but then that's only giving them four.
13:20Yeah, I just need to get a move on.
13:21I thought it was good for time, but I'm really not.
13:23Oh, come on, shoes.
13:26I'm cutting this very bad.
13:28The thing with the technical is making it really neat,
13:30because the competition is so good.
13:32I actually really like making new players.
13:34I don't know why, but it's just really satisfying.
13:36They didn't puff up.
13:38The ganache is split as well.
13:40I'm just going to do this.
13:42Plop.
13:43Boom.
13:44One shoe is done.
13:45OK, I'm happy with that one.
13:48I think this is my favourite technical.
13:50I've got an idea.
13:51I know I'd only be making three,
13:53but what if I need them and just...
13:55put the other one on top of it?
13:57Ah, that's still hot.
13:58It's kind of melting.
14:01I'm hoping they look shot-bought.
14:03That would be the best compliment.
14:04They definitely do not look like shot-bought.
14:06I've got six, at least.
14:08I'd rather have three complete ones.
14:10Five minutes, bakers!
14:12Oh, my God.
14:13Right.
14:14You can do this, you can do this.
14:16I'm feeling pretty confident.
14:19I've got to put diced mango and passion fruit inside it.
14:23Are you joking me?
14:24They're going to get it on top.
14:27OK, do them in the glaze, do them in the glaze.
14:29I'm nervous because they may not taste the greatest.
14:34How long do we have left?
14:35One minute, bakers!
14:36Oh, my.
14:38Oh, God.
14:40I've got to put passion fruit on you.
14:41That one's tilting.
14:43The inside is so pretty.
14:44Stay on, stay on.
14:47Oh, my.
14:50They look horrible.
14:53They were mint.
14:54Time's up, bakers!
14:57Time's up!
14:58Step away from your bakes.
15:02Bakers, if you could bring your perfect eclairs
15:04and place them behind the photographs of yourselves
15:06on the front table.
15:08Well, they look really good.
15:09Yeah, they didn't rise, so I just had to compromise.
15:13Oh, that's a smart idea, Cole.
15:20The bakers' mango and passion fruit eclairs
15:22now face the judgement of Rav and Liam.
15:25Nice to see them.
15:26It's Rav and Liam.
15:30We were looking for six perfect eclairs
15:34filled with a whipped mango
15:36and salted white chocolate ganache
15:38topped with a mango icing
15:40and some chopped pistachios.
15:41And they have no idea whose is whose.
15:44Shall we start here?
15:45Yes.
15:48We do have six.
15:49The eclairs, though, are a little bit rough.
15:51It looks like there was an issue
15:52with the piping of the eclairs
15:54and the icing is also quite messy.
15:59The choux isn't quite there.
16:01Although it looks baked, it's too tight.
16:04You might have added too much egg.
16:06You just needed more of a delicate touch.
16:08OK.
16:08Next one.
16:12These ones are great.
16:13Great puff.
16:14Your ganache is well piped as well, so almost put on.
16:21The balance in everything.
16:22The balance in everything is very good here.
16:23The choux is light and crisp.
16:25The filling is very delicate.
16:27Very good.
16:28Next one.
16:31We have three instead of six.
16:33Way too many eggs in the choux mixture
16:35because it's almost like a pancake.
16:36The filling does look quite nice
16:37and the icing on top as well.
16:41The choux on this is made incorrectly.
16:44It's very flat.
16:45And it's overbaked.
16:46It tastes more like a biscuit.
16:48The ganache, it actually has split.
16:50But the icing is very good.
16:53OK.
16:53Next one.
16:57We needed six, not four.
16:59Your choux pastry is slightly flat.
17:03There's too many eggs in the choux pastry,
17:05which is why they're so flat.
17:06The ganache filling is overworked,
17:09so it tastes quite split.
17:11Last one.
17:15Look at you.
17:16The filling inside looks like it's the correct texture
17:19because it's been piped really beautifully.
17:21There is like one or two that are less neat than the others,
17:25but overall they look good.
17:26Patisserie worthy.
17:27Look at that.
17:28Cross-section is strong.
17:34The choux is made really well.
17:36It's really light.
17:37It's slightly crisp.
17:38The filling is really silky, smooth.
17:41These are very, very delicate and beautiful.
17:43Rav and Liam will now place the eclairs from last to first.
17:48In fifth place, we have this one.
17:53Cole.
17:54Next time, I think, add less eggs.
17:56Cool.
17:57Kitto is fourth.
17:58Myla is third,
18:00leaving Isla and Miko competing for the top spot.
18:03In second place, we have this one.
18:08Isla.
18:09Not the most aerated shoe I've had,
18:11but it was baked really well.
18:13The ganache was class,
18:14and they were really neat.
18:15Which means in first place,
18:17we have this one.
18:19Miko.
18:19Well done.
18:22The shoe was baked really beautifully.
18:24We had six really neat eclairs,
18:27and the filling was wonderful too.
18:29Well done.
18:29Well done, Miko.
18:30How did you guys find the challenge?
18:32Hard.
18:33Yeah.
18:33I'm actually so pleased.
18:35When Liam said that my eclairs were well puffed,
18:39that was my favourite comment.
18:40I feel like quite low down in the competition,
18:43but I feel also like if I do well on the showstopper today,
18:47I think I won't be going home tonight.
18:49I feel a bit nervous, but I really want to get to finals week,
18:53and obviously coming from fourth,
18:56I need to work really hard to be safe.
19:03One challenge remains to decide who will be today's star baker,
19:07and who will go through to finals week,
19:09and who will be going home.
19:13Welcome back bakers.
19:15For your showstopper challenge,
19:16Rav and Liam would like you to channel your inner Picassos
19:19by creating self pie traits.
19:22Your shortcrust pastry cases must have a savoury filling
19:25and be decorated to reflect your personality.
19:28If you're a go-getting,
19:29straight out of bed in the morning type of person,
19:32you might make a full English breakfast pie.
19:34Or if you smell strongly and like making people cry,
19:37you might make a cheese and onion pie.
19:39Like an onion, I have many layers,
19:41but the world refuses to see me as anything other
19:43than the presenter of a kids baking show.
19:47You have two hours in which to make yourself pie traits.
19:50On your marks, get set, bake.
19:56Oh my gosh, there's a grasshopper in my fridge.
20:00Guys, I've got a pet now.
20:02Come on, let's release you.
20:05Rav and Liam set us to make a shortcrust pastry pie,
20:07so I am making a shortcrust pastry pie.
20:11Yeah, I really hope everything just goes to plan,
20:13and then I'm hoping that my pie will be pie effect.
20:17On the next David Attenborough.
20:19Paint your portrait, Mr. Charles.
20:22Go on, then.
20:22What is this guy doing?
20:24What is this guy doing?
20:28What do you think?
20:29You know what?
20:30It's not bad.
20:31It's not bad.
20:32That's pretty good, you know.
20:33Why don't you do Harry?
20:35I know you'll be tempted just to draw a big egg.
20:43I'm not having it.
20:46The castle.
20:49Oh, yes!
20:51Woo-hoo!
20:52For today's showstopper, we've asked the bakers to make a self-pie trait.
20:57So, a picture of themselves in a pie.
20:59It must be savoury, and it must be enough to feed about eight people.
21:03So, my decoration, that's a bit I'm nervous about, because it's me, but I'm not very good at art.
21:09It would be really nice to see if they can tie the flavours of their pie with their personalities.
21:14If your favourite dinner is like a roast dinner.
21:16Do it like a roast dinner in a pie.
21:18A bit of gravy, roast chicken, Brussels sprouts, potatoes, stuffing.
21:22That's Christmas dinner, isn't it?
21:24I want those fillings to be delicious, so they have to be well seasoned.
21:28My mum makes a good chicken pie, but I prefer mine.
21:32She only does pastry on the top.
21:33We don't want any soggy bottoms today, of course.
21:36And that could happen if the filling itself is too wet,
21:39or if they put the pie in the oven when the pastry's still warm,
21:42or they don't bake it for long enough.
21:43I'm just chilling the pastry so that the butter doesn't start melting
21:46before I actually, like, roll it up and put it in my tin.
21:49There's loads of ways that the bakers can bring their pastry designs to life.
21:53Coloured egg washes, vegetables, cheeses, a bit of painting, maybe.
21:58But most importantly, I want to see their face made out of pastry.
22:03Art and flavour collide.
22:08Hello.
22:09How are you, Miko?
22:10I'm good, how are you?
22:11Good. Tell us about your self-pie trait.
22:14For my self-pie trait, I'm making a Malaysian curry,
22:18potato and chicken pie.
22:20Nice.
22:21It smells incredible.
22:23And what are you doing for your decoration?
22:25So for my decoration, I'm going to make my face,
22:28our short crust and my bunny.
22:30You love your bunny?
22:31I love my bunny.
22:33Oh!
22:35That's awesome.
22:37Miko and her bunny bubbles will adorn her chicken, peas and potato pie
22:41that she's seasoning with homemade Malaysian curry paste.
22:46And with your pastry at the bottom of your pie, are you blind baking?
22:51No, I have a set time.
22:53You're not blind baking?
22:54No, I'm not blind baking.
22:57Wait guys, how many people are doing chicken?
22:59Everyone's doing chicken pie.
23:01So I'm kind of happy I'm not doing chicken pie,
23:03because then if mine wasn't as good, it would have lots of other comparisons.
23:07Isla's hoping that by standing out from the crowd,
23:09she'll help secure a place in finals week.
23:12So you come second the last three techies, I think, didn't you?
23:16Yes.
23:16That must be very frustrating.
23:18It is frustrating not to get first, but at least it wasn't,
23:20at least it wasn't third.
23:21How do you cope with that frustration?
23:23Pour it into my showstopper.
23:25Yeah, take the frustration.
23:27Yeah, yeah.
23:28Cube it up, dice it into small pieces and add it to the pie.
23:33Yeah?
23:33Yeah, frustration pie.
23:34Add the best flavour.
23:35They always say that love's the best ingredient.
23:36Now, frustration is.
23:39As well as love, Isla's packing her Somoza-style pie
23:42with a vegetable and paneer filling, seasoned with garam masala and chillies,
23:47and serving it with a coconut chutney and a mint chutney.
23:51Do you think it's saucy enough to not be dry in that?
23:54No, it's not dry.
23:55I think definitely with the chutney, it's a good balance.
23:58It's my aunt's recipe.
23:59Okay.
24:01So let's go with one to ten.
24:02How spicy is your pie today?
24:05To be fair, you've got yoghurt with it.
24:06Okay, cool.
24:07So it kind of cools it out.
24:08Okay.
24:08Okay, I trust you.
24:10All the bakers are making savoury fillings.
24:12I'm soaking the paneer in boiling water and just stirring it a few times,
24:17just so you get rid of that, like, acidic vinegary-ness to it.
24:22Chicken going in.
24:24And they're aiming to bring some texture and standout flavour to their pies.
24:28I'd say it's medium spicy.
24:30I mean, I can handle it.
24:32You know what?
24:32The chestnuts are the same texture as the chicken, but it gives it that extra flavour
24:36and it's just so good.
24:37Mmm, that does taste good.
24:39Maybe a bit more pepper.
24:41Just have a little bit of a kick.
24:42I'm a hockey goalkeeper and I play for my club.
24:47Kitto's hoping to save himself a place in the final with his hockey-inspired design.
24:51How are you going to create your features?
24:55So, some people are doing, like, their face, but I'm doing me, like, in my hockey gear,
25:04with the thing behind me.
25:07What we might call a wide shot.
25:09Yeah.
25:10How do you think you can turn this around?
25:12I'm just hoping that...
25:14Doing your best.
25:14Yeah.
25:15I really want to get through the final this week.
25:18Yeah.
25:19Kitto's keen to show the judges that he's still in the game, filling his pastry with gammon,
25:24chicken and leeks, seasoned with rosemary and thyme.
25:28The tricky thing with gammon is just salt levels, right?
25:31Yes.
25:31Just making sure the whole thing isn't too smoky or salty.
25:34Yes.
25:34How many times have you made this?
25:36I've done quite a lot of practice for it.
25:39It's just in the pressure of the tent.
25:41Anything can happen.
25:42And it feels quite calm and serene here.
25:45You've made this a few times.
25:46Yes.
25:47I would taste as you go.
25:49Yes.
25:49Especially when it comes to the herbs.
25:50Not too overpowering.
25:51Yeah.
25:52Good luck.
25:55Right, I need to take these out now.
25:57Just rolling out the dough to put in the tin.
26:00The judges will be expecting perfectly rolled shortcrust pastry.
26:07Oh, this isn't the rolling pin.
26:09It's cling film.
26:12Whoops.
26:13This is the worst part.
26:14This is the part I always dread.
26:16Overwork it and it risks being tough.
26:20Oh, stupid dough.
26:22I actually hate this dough.
26:24Too thin and the pie case could crack or crumble.
26:28When I make it at home, I patch it up so it's sound.
26:31This is very sticky dough.
26:35Most of the bakers are pre-baking their pastry before they add their fillings.
26:39With any of the pies I've made, I've never blind baked.
26:42And not everyone's doing blind baking.
26:44So it's not like a must.
26:47Hi, Mika.
26:47Hi, Harry.
26:48So what's all this talk about blind baking?
26:50What's that?
26:51Blind baking, pardon?
26:52Sometimes they say, oh, have you blind baked it?
26:55It seems a bit dangerous to me.
26:57Yeah, blind baking.
26:58I prefer to go by the timer, so I'm going to put it in for 45 minutes.
27:06Yeah, it seems kind of violent, but it works because now it fits.
27:14For the bakers who are blind baking, it's essential that they start by adding parchment paper to stop the baking
27:20beans from sticking to the pastry.
27:22So I'm going to bake it 15 minutes with the baking beans.
27:26And use their weight to hold the crust shape.
27:29I'm blind baking it for eight minutes with the baking beans on.
27:33I don't even know what to do to me, Liz.
27:35I'm just going to chuck a bit of leg wash inside of the pastry.
27:38That might help in case any of the cracks do get bigger.
27:41But one of the blind bakers has other plans.
27:43I'm just going to pour the beads into here.
27:45Oh, my God, get out of here.
27:47Let's put you in here.
27:50I'm cooking it for 15 minutes.
27:52But whatever method they use, all the bakers need a solid pie base.
27:56Oh, I hate this so much.
28:00Or they won't be able to create their self-pie traits.
28:03Right.
28:04It's too soft.
28:05You know how annoying it is?
28:07Puttin' that in the freezer.
28:10Just need to make sure my pie goes well, because I'm going to go into finals week.
28:20While most of the bakers are blind baking their pastry for their self-pie traits.
28:25Everyone's got the pies in.
28:27Most people are doing blind baking except for me and Miko.
28:30Myla and Miko are still shaping their dough.
28:33Let's go in the oven pretty soon.
28:35Last time I did it, I did it about ten times.
28:38Right, that looks okay now.
28:39Hi, Cole.
28:41Are you familiar with the portrait artists of Montmartre, presumably?
28:47I'm just going to do your portrait, if I may.
28:50Oh, Cole.
28:51Just look at me a sec.
28:52Yeah, okay.
28:53Yeah, it's not bad, you know.
28:55Now, there's no obligation to buy, obviously.
28:59But what do you think of that?
29:02Oh, it's mint.
29:03I can sign it for you if you like.
29:05One hour left, bakers.
29:07You're halfway through.
29:08Oh, my God.
29:10Rav and Liam are expecting well-seasoned fillings.
29:13Seasoned to taste with both herbs, salt and pepper.
29:16I might put a bit of tarragon in it as well.
29:19That are packed with flavour.
29:21And then a little bit more of the good of masala,
29:23because it's not chilly enough for me.
29:24Some herbs, not too many.
29:26So there's rosemary, thyme.
29:28I've already put a bit of this in, but didn't put a lot in.
29:32After a disappointing morning, Cole is playing it safe
29:35with his self-pie trait.
29:37I'm keeping it simple.
29:39Chicken, mushroom, leek pie with me on it,
29:43because it's self-pie trait, innit?
29:44And how did this go in practice?
29:46When I did it in practice one time,
29:48the bottom of it was, like, kind of raw.
29:51So I'm doing it with blind baking today.
29:54So you're blind baking the base, filling it,
29:56and then putting a lid on it?
29:57Ah, okay.
29:58Nice.
30:00Cole's aiming for a pub classic
30:02and serving his pie with a side of mash
30:04and filling it with chicken, mushroom, potato, and leeks.
30:10There's a leak in the pan.
30:11There's a leak in the pan, isn't it?
30:15Do you reckon there'll be a mushroom in my tin
30:18to put all this in?
30:19Mushroom in the tin?
30:20Mushrooms could add another one.
30:21Is that another one of your jokes?
30:22How do you chuck if chicken's corpse?
30:24Do you like...?
30:25Chase it around the garden.
30:27He's smiling.
30:29See that smell?
30:31I'm going to take it out there with him.
30:34The bakers need a firm pastry base and sides.
30:37Yeah, great, that's baked.
30:40Smells good.
30:42That are strong enough to hold their fillings.
30:45Oh, my God.
30:46Right, I need to put my mix in.
30:49So, the filling's in the fridge right now, just cooling down
30:51before I put it in the pie.
30:53If it's too hot, then it'll make your pie all mushy.
30:56Put the mix in, put the top of the pie
30:57and bake it all again for the time it should be.
30:59Put this on top.
31:01My filling is still hot.
31:02So, actually, it's warm now.
31:06Hello, Myla.
31:07Hello.
31:08How are you?
31:08Good, how are you?
31:09Good, good.
31:10Good.
31:10Self-pie trait.
31:11Yep.
31:12Tell us, what's the plan?
31:14Oh, Lord.
31:15This is my chicken and chestnut pie
31:16with peas and onions.
31:18It's going to have me on and then little ducks
31:21and a little son and stuff like that.
31:25Like, stuff that I enjoy.
31:26And then you're going to have it with a mash and gravy.
31:29Mmm.
31:29But what's the cheese for?
31:31The ducks.
31:33Liam likes cheese and his mash.
31:35I love it.
31:35You know what?
31:35I might put a little bit in
31:36because I was either going to put butter or cheese.
31:39Do both.
31:41So.
31:43Myla's cheesy mash will be served on the side of her chicken and chestnut pie that she's
31:47filling with peas and onions.
31:50Your filling looked a bit warm.
31:52Are you blind baking?
31:53No.
31:53No, not blind baking.
31:54Just straight in?
31:54Yeah, just straight in.
31:55Do you think you should get that in the oven quickly?
31:57Yeah, I need to get it in.
31:58Remember though, Myla.
32:00Yeah.
32:00Cheese in the mash.
32:01Yes, I will.
32:02Don't worry.
32:03See you.
32:03Good luck.
32:05So they can depict themselves in pie.
32:07I'm just making my hair.
32:09I just really need to start getting this in the oven or else I might run out of time.
32:13The bakers need to be creative with their pastry.
32:16I want to make a hockey stick.
32:19Cheesy ducks.
32:21Aha!
32:22Look at how adorable that is.
32:24My lettuce.
32:25Me and my bunny.
32:27And in what way does that sum you up then, Cole?
32:30So, I've got pepperoni, which is like the actual eye.
32:34Right, yeah.
32:34And then on top of it, like olives, chopping them off.
32:38Yeah, I can see it.
32:39I can see it.
32:40Those little olive eyes of yours.
32:42Everyone's noticed them.
32:44Okay, that's fine.
32:49I've got 35 minutes left.
32:51My pa's got about 35 minutes on it, I think.
32:58Right.
33:01We're doing a few self-portraits, no obligation to buy.
33:04Self-portraits?
33:05I'm doing portraits.
33:05Are you drawing yourself?
33:06No, I'm drawing.
33:07I'm going to draw you.
33:09So it's just a portrait.
33:10With your permission, of course.
33:12Of course, Harry.
33:14Look at me.
33:17There you go.
33:17There you go.
33:18That's actually going to...
33:19Oh.
33:20Wow.
33:21That's a lot.
33:2130 minutes, bakers.
33:22You've got 30 minutes left.
33:24Can you sign it?
33:24I'm actually going to have that framed in my room.
33:27Erm, I'm stressing.
33:29I need to get my mash done, my gravy done.
33:31With their pies in the oven, the bakers can turn their focus to the perfect pairings for
33:36their self-pie traits.
33:38So I'm a really slow peeler.
33:40My mum looks so quick, she just goes...
33:44I've actually never made gravy.
33:46What was that, Myla?
33:47Erm, I said I've never made gravy before.
33:49You don't say.
33:51I think you've inadvertently invented Bob roll there.
33:54Erm, how many teaspoons of gravy granules?
33:57I don't know, I'm just seeing how as I go, really.
33:59Yeah, okay, yeah, just play it by ear.
34:01Yeah.
34:02It's quite thick though, isn't it?
34:03Yeah.
34:04Mmm.
34:05Does anyone like another slice of a gravy?
34:08Ha-ha!
34:09You serve it with a knife, not with a spoon?
34:14Ew.
34:15Yeah.
34:16What's happening to this?
34:17You could hang wallpaper with it.
34:20I'm going to bake the vegetables on a different tray.
34:23I put cheese in it, Lee, and I put a ton in.
34:25That's my mint kidney.
34:26Yeah, I like that.
34:27It's got a little bit of a bite to it.
34:29The gravy's good.
34:30I got some advice from Harry.
34:32I know, I've used one of these before.
34:35In my time.
34:37Oh, God.
34:38Potato.
34:40Ooh, yes.
34:41Five more minutes on that.
34:42So I'm just a bit concerned about time.
34:45I am just going to take it out probably a minute earlier.
34:48How's it looking?
34:50What's that one of them scary dolls?
34:55It's just a waiting game now.
34:56My pie's going all lumpy.
34:58I don't know what's happening.
34:59I'm just doing a few portraits of some of the bakers.
35:04Oh, OK.
35:04Yes.
35:05Is that OK?
35:06You're quite happy?
35:06Yeah.
35:07For me too.
35:07There you go.
35:08How about that?
35:09Wow.
35:11That's great.
35:12Ten minutes, bakers.
35:14You've got ten minutes left.
35:17Not good.
35:17Has anyone even got their pie out of the oven yet?
35:20The bakers need to add their finishing touches to their self-pie traits.
35:24Yeah, but that is the right time.
35:25She's going to have to take it out.
35:28But if they under-bake them or fail to leave their delicate pastry to set.
35:32And it needs to be taken out of this silly little tin.
35:34They run the risk of their pies falling apart.
35:38If I lift this up, it's all going to go crazy.
35:46Yeah.
35:50Oh my god.
35:52Then what do I do?
35:53Please don't crack, please don't crack.
35:55Please don't crack, please don't crack.
36:01Please don't crack.
36:02Oh, it's cracking.
36:03Isla, Isla, Isla.
36:05Holy Spirit activate.
36:07Oh god, oh god, we need to push that out.
36:12Leave the base on, just leave it on.
36:13Can I leave the base on?
36:14Right, leave the base on.
36:17leaving the base on yeah leave the base on five minutes bakers oh my gosh I'm
36:23gonna start painting now you've got five minutes left oh my god a bit crumbly my
36:28cheesy ducks are amazing that's gonna be my green mash the Irish sunbeam I
36:35actually need to put the hair on where's my ball it's all rosy cheek I love my
36:42bunny why am I not smiling you know I can just do a clothes mask I like it
36:48I'm not feeling very good time-wise one minute to bakers oh no I'm trying to
36:55remain as calm as possible oh I need an edible pen oh I have a black if you want
36:59it where is it I'm such a bad catcher that trunks it is a bit too big I'm just
37:06hoping that the judges love the flavor instead because it's not looking
37:10amazing right now that's actually quite good because now I'm reaching for
37:14mm-hmm
37:18clean do you need any help yes I do just put pomegranate in between them it looks so
37:23bad it looks beautiful oh god that looks terrible yeah I think it looks okay
37:31that's it bakers times up oh my gosh away from your pie traits well done everyone oh
37:38my piper tray oh please be baked please final baking of he I no more baking until
37:47finals week god everyone's looks amazing I love I love this my potato I've ate about
37:55half of it I didn't get time to paint it so it's not the best the Baker's self pie
38:04traits now face the judgment of Rav and Liam Mila could you please bring yourself
38:09pie trait forward for judging
38:27I do like how you've painted yourself on top of the pastry what I am happy about is you've made
38:33me
38:33some cheesy mash yeah and I never seen green mashed potato this is my chicken and
38:40chestnut and onion pie with a cheese mash and the gravy I really like your mash the chicken in your
38:52filling is well cooked it needs a little bit more seasoning though and your pastry at
38:57the bottom is slightly under baked I think it tastes very pleasant and I love the sweet chestnuts
39:03with it thank you well done Mila pastry looks really golden and well baked and you've managed
39:13to include your gorgeous bunny on the side you're really good at decoration I hope it tastes great and
39:19not too spicy I don't mind spicy the filling is Malaysian curry with potato and chicken the pastry
39:31around the sides is well baked it's flaky it's just the base of your pie it's not baked the filling
39:40it's so nice we would like that for dinner next week if you make it to the finals if I
39:46make it to the finals and even if you don't
39:47we still want it
39:53around the edges really neat the pastry is very uniform as well the painting it looks like you a little
39:59bit
39:59it looks nothing like you okay I'll just be a nice a lot more beautiful than this all right should
40:04we cut a piece
40:05and my self-patriate is a samosa pie with a coconut chutney and a mint chutney I love it
40:15the pastry is really well baked I like the chutneys on the side I could happily sit and eat that
40:20whole
40:20piece but it's really really good thank you the pastry itself is slightly on the pale side but it is
40:25baked
40:26flaky and it's not too spicy yeah it's like gentle spicing very clever yeah well done Mila well done
40:34thank you good job I love
40:41it doesn't really look like you but what I do like how you've used like the the crest to make
40:46the hair
40:46very creative thank you it looks like a proper like pub pie that's what I was aiming for
40:52so it's a chicken mushroom and lake pie with a mashed potato
41:00some of your chicken pieces are slightly dry and it needs more seasoning the texture of the pastry is
41:06really good but when it comes to eating of it it turns quite sandy so it draws out moisture from
41:11the
41:11filling and when it comes to the filling it needs salt because you can't really taste much thank you thank
41:17you
41:23Kito I like the overall design I think you've brought something nice and colourful
41:27what I do like the most is how you've constructed that pastry hockey player really cool
41:32it is chicken gammon and leek pie it's really nicely baked
41:46it's really good like a restaurant style pie
41:51I love the gravy on the side full of flavour pastry is wonderful the chicken is still nice and juicy
41:56it's
41:57it's not dry at all this is very very good
41:59Kito's back
42:02pastry's perfect the creamy sauce as well is top tier spot on bro
42:05thanks Kito
42:07well done
42:09it feels really amazing being told that I've done a restaurant grade pie
42:13I really hope I'm gonna get through
42:16my pie I was not my best today but I'm just just hoping that I could go in next week
42:23I might be in danger of going but I really want to make it to the final so I can
42:27show rather than Liam the like what else I can make
42:35the judges have decided who will be Star Baker and who will be leaving the tent
42:44well done bakers
42:46you've completed a week in the Junior Bake Off tent
42:49and today's star baker is
42:58Tyler
42:59well done Ila
43:04but we can only take four through to finals week so the person leaving us I'm afraid to say is
43:13it's cold I'm afraid sorry cold
43:15oh dang it
43:17oh you're so close
43:19oh close
43:20cheers
43:21that's a good man
43:23well done Cole
43:24great fun
43:25well done
43:26well done
43:26well done
43:27well done
43:27well done
43:28well done
43:28well done
43:28well done
43:28well done
43:28well done
43:29well done
43:41well done
43:42well done
43:43well done
43:44it was really sad to see Cole go especially before the finals week however when it came to his bake
43:51and his showstopper
43:52it just fell short and he came last in the technical
43:55Ayla, well done to Ayla, yeah.
43:57Well done to Ayla, yeah.
43:59I was surprised, actually.
44:01I was like, me?
44:03But it was, I was, I'm not complaining that I got it.
44:06Ayla, that's her second Starbaker win.
44:08Pastry was well-baked, it was crumbly,
44:10but that samosa-inspired filling, delicious.
44:13Shout out to her, aren't you, though? Fire.
44:15To you, too.
44:17Two Starbakers each. I got one.
44:19You got one. Don't forget me.
44:20The next round. But you need to practise.
44:22Oh, yeah.
44:24I'm through the finals.
44:26I'm so glad, I'm so, so happy.
44:29Next time.
44:30Don't try this at home.
44:31A new batch of bakers flock to the tent.
44:35With an Australian-themed technical.
44:38Put something on the barbie.
44:40And a showstopper to give you nightmares.
44:42I am making a cat cake with a knife sticking in it.
44:46Who will achieve Starbaker dreams?
44:48That's the winner for me. It's so good.
44:50And who will drop?
44:51Scruffles.
44:52A cake clanger.
44:54What's a worst nightmare cake without a worst nightmare scenario?
45:00How is it going?
45:04Okay.
45:25I'll be back here.
45:25I'll be back here.
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