- 13 hours ago
Junior Bake Off - Season 11 - Episode 10
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00:05What a beautiful day for taking the boat out.
00:08Mind you, it's much easier once the tide's come in.
00:11Welcome to Junior Bake Off.
00:14Oh-ho!
00:17Better hang out.
00:18Oh, that's the right one.
00:20Hang on, I've overshot.
00:22Last time, it was dessert day.
00:25You've made doughnuts?
00:26Nope.
00:26You've made brownies?
00:27Nope.
00:27Uh-oh!
00:28A first-place technical and an ingenious showstopper.
00:32That filling is like a caramel custard that you would get in a Michelin-star restaurant.
00:36When Isla, her first star baker.
00:38It's Isla.
00:39Well done.
00:40And whilst Ethan's dragon almost left him burned.
00:44It's breaking.
00:46It was Lila who had a wobble.
00:48Your pie fillings haven't set.
00:50And had to say goodbye to the tent.
00:52Sorry, Lila.
00:53You've been so much fun.
00:54Every bit of this experience has just been amazing.
00:57This time.
00:58Get those pasties out the oven now.
01:01It's pastry day.
01:02And the baker's last chance.
01:04Dun-dun-dun!
01:05To make it to finals week.
01:07Very stressful.
01:08You're experiencing an easy time in the Junior Bake Off.
01:10Don't forget it.
01:10They battle to perfect their path.
01:12And a Dream Team shoe stopper.
01:14Can't fault you for the shoes.
01:16Turns into a nightmare.
01:19I'm going to go home today.
01:21I'm genuinely going home.
01:30Oh my gosh, pastry day.
01:32Yay.
01:32How are you feeling?
01:33Good, yeah?
01:34Not good.
01:35Is it really pastry day?
01:36Are you sure?
01:37Are you really sure it's pastry day?
01:39Have I got through?
01:40I can't believe it.
01:41Have I actually?
01:43Thank you, Penelope.
01:43I've been making pastries since a few years ago when I thought, we don't need a tub of
01:49profiteroles.
01:50I can just make them.
01:52This is where I was on cake day.
01:54I had a really good day.
01:56So I got good vibes.
01:57We're right around the corner from finals week.
01:59I'm a bit anxious for the technical.
02:00But we've got to keep consistent and dun-stop fighting.
02:09Morning bakers, it's pastry day and your technical challenge has been set by someone who's short
02:14but never flaky.
02:15It's Rav.
02:17Do you have any tips for our bakers?
02:18You will need to be delicate if you want to come top of the pops.
02:22Well, it is a technical challenge.
02:24It's judge blind, so make like a one-legged chicken and hop it.
02:31She's not playing.
02:34For your technical challenge, Rav would like you to make six cheese and onion pasty pops.
02:39Miniature pasties made from flaky pastry, filled with cheese and onion, shaped and popped
02:44onto lolly sticks.
02:45That's going to take a lot of licking.
02:47Your pasty pops must be served with a tangy pickled ketchup.
02:51You have one hour in which to make Rav's cheese and onion pasty pops.
02:54On your marks.
02:55Get set.
02:57Bake.
02:59Whoa, that's a lot of stuff.
03:01Oh, my goodness.
03:04The bakers have been given the same ingredients.
03:06Oh, there's onions.
03:08Oh, that's going to smell.
03:10And Rav's recipe.
03:11Oh, pickle juice.
03:12What are these things?
03:13To make her cheese and onion pasty pops.
03:16To make the pastry in the food processor, blitz together the flour, butter and salt.
03:21We have made pastry before.
03:23Not under pressure.
03:24I think my body may be going, under pressure, pastry, what, right now, but I'm going to
03:29just keep calm.
03:30Personally, I don't like cheese and onion pasties.
03:32We've never made like a pasty pop before.
03:36What the heck is a pasty pop?
03:38Maybe it's like an ice cream on a stick, but a cheese and onion flavoured one.
03:44Doesn't seem right, does it?
03:46Nope.
03:48It's the last technical of the week.
03:50What are the bakers making?
03:51Six cheese and onion potato pasty pops with flaky pastry on the outside, filled with a
03:57wonderful potato filling and served with this tangy tomato ketchup.
04:01I wanted to challenge the bakers to make a beautiful flaky pastry in an hour.
04:07How did the bakers achieve that?
04:08Because no one can make a full puff pastry in one hour.
04:11We've gone for a flaky pastry, made fromage frais, and that's almost like a cheats way
04:16of achieving this wonderful rise on the edges.
04:19They have to put the filling in and seal it up properly so that none of that filling spills
04:24out in the oven, but it needs to be handled very lightly because if you overhandle it,
04:29you're going to overwork it.
04:30Then it'll be more like short crust than flaky.
04:32It will be like two biscuits.
04:34Should we eat it like a lollipop?
04:35I'm definitely doing that.
04:39Pastries, flakies, golden brown.
04:41Little ketchup on top.
04:43Yeah.
04:47That slaps so hard.
04:49This might be my favourite technical ever.
04:52Yeah, facts.
04:52Flaky, the filling is well seasoned, and that ketchup as well, slightly tangy.
04:58It's so good.
04:59Yummy.
05:00Do you think the bakers are going to do it today?
05:01We'll see which baker rises above the rest.
05:04Rise!
05:10The bakers' first step to making their flaky pastry is to blitz the butter and flour together
05:16until it looks like breadcrumbs.
05:19Breadcrumbs.
05:20Hi, Penelope.
05:21Hi.
05:22What's that you're putting in there?
05:23Er, fromage fray.
05:26Fromage fray.
05:27Yeah.
05:28Oh, well, that is, don't you?
05:29Er, not really, but...
05:30It's milk that's been scared.
05:32What?
05:32Yeah, you know, like, cheese, sometimes they just agitate it.
05:36Really?
05:37It comes from cheese, fray, afraid.
05:39Am I distracted?
05:40Yes!
05:41You're very distracting me right now.
05:44Add in the fromage fray and pulse gently until the dough forms.
05:49It's essential the bakers treat the dough with care.
05:54I don't like that sound.
05:55If overworked, it won't have a light, flaky texture once baked.
06:00Transfer the dough onto a lightly floured surface
06:02and bring together into a bowl.
06:05It looks very wet.
06:09Oh, so sticky.
06:11Be careful when handling.
06:13You'd have to be really delicate.
06:17Roll out the dough onto a sheet of parchment paper.
06:21So, er, rolling out approximately a coin,
06:25so I don't know what coin.
06:26Pound?
06:27I've got a feeling it is, so...
06:28What is the thickness of the pound coin?
06:30It's, like, half a centimetre.
06:32Rolling the dough to a consistent thickness
06:34is vital for an even bake.
06:36Roll one more time.
06:39It must also be large enough
06:40to cut out and assemble all six pasty pops.
06:45Is your dough looking really wet?
06:47It's really sticky, but it is supposed to be sticky.
06:50The dough is soft and warms up quickly,
06:52making it increasingly difficult to handle.
06:55But I don't think it's supposed to be this sticky.
06:57And I get some more parchment and I'm going to roll it out again.
07:01Because, as you can see, it doesn't look very good.
07:04I think I've done it wrong.
07:05As most of the baker's pastry firms up and cools...
07:08The recipe says to put it in the freezer.
07:10..they can move on to the pasty fillings.
07:14But Isla is still re-rolling hers and is being left behind.
07:19While the potatoes are boiling,
07:21put a splash of oil in a pan and fry the onions.
07:24I'm golden in colour.
07:25To ensure their pasty fillings are cooked to perfection,
07:28the bakers must multitask.
07:30I'm just sort of boiling my potatoes
07:33whilst I'm cooking my onions down.
07:35Boil for ten minutes or until the potatoes are soft.
07:39In all fairness, I think I want to sort of overcook the potatoes
07:42because you want them to be nice and mashable.
07:45Mind you, if you eat them raw, they last a lot longer.
07:49How do you feel the final day before finals week?
07:52Yeah, I am a bit nervous because, you know, Ralph's a pastry share.
07:55She says she is, anyway.
07:57All comes out of the packet, as far as I can see.
07:59You know what she had for dinner last night?
08:01A sachet of smash, you know, the instant potato, just with a spoon.
08:05And for pudding, she had an angel of delight.
08:07Straight out of the packet.
08:08Yummy.
08:09So, the pastry, it has made it to the freezer, somehow.
08:13While Isla plays catch-up...
08:14It's boiling!
08:16Ethan hasn't followed Ralph's recipe.
08:19Ethan, you're supposed to fry with onions at the same time.
08:23No, no, you're not meant to.
08:25It said not to put the onions on yet.
08:27No, it says...
08:28It's after.
08:28Whilst the potatoes are boiling.
08:31Have you read that?
08:33A simple mistake that risks wasting valuable time.
08:38It's alright, you said not to put the onions on yet, though.
08:41That's what I don't get.
08:44I need to hurry up.
08:47They're a bit hard to mash, but it's okay, because the muscles.
08:53Transfer the mixture to a shallow tray, then freeze to chill.
08:59Can't do that now, because I'm waiting on a lot of stuff.
09:02Any idea what these will look like?
09:04Pasties.
09:05Yeah.
09:06Have you ever been to the home of the Cornish pasty?
09:09No.
09:11Need a little bit more time on the cooking.
09:14Maybe it's meant to take a while.
09:17With both Ethan and Isla behind, the rest of the bakers start preparing their pastry to be assembled into their
09:24pasty pops.
09:25Cutting out the shapes, or the circles, need 12 of them.
09:31Oh, I can't get 12 out of that.
09:39It's a lovely day today, isn't it?
09:41Nice day to take the boat out.
09:4430 minutes, bakers.
09:45You're halfway through.
09:47No!
09:48No, no, no, no, no.
09:49These need to go in the oven ASAP.
09:53Was that Harry, just throwing on the grass?
09:57This man's scary.
09:58Very nervous, because these have got to cook for 20 minutes.
10:021, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
10:05I've got 12.
10:06Once all 12 pastry circles are cut...
10:09How am I going to fit 12?
10:12I'm going to have to re-roll it, aren't I?
10:15The bakers must sandwich a tablespoon of filling between two of them to make one pasty pop.
10:21I didn't need 12 after all.
10:23Oh, my God, that's so embarrassing.
10:25And not fold one piece over.
10:28Like a traditional Cornish pasty.
10:32I'm trying to get, like, the filling in.
10:35I'm just trying to get all the ingredients together.
10:38I need to hurry up.
10:39I don't know about you, but when I get a Cornish pasty, I always lick all around it,
10:43just to sort of start the digestion process of the amylase in my saliva.
10:48It just gives me a head start on the other Cornish people.
10:52I really don't know what you're saying, but it's OK.
10:55Chop with another circle of pastry.
10:57Gently press the edges together to seal.
10:59I'm stressing out real bad.
11:02Sprinkle nigella seeds, fennel seeds and flaky seal salt on top of each pasty.
11:06And I think that's going quite well.
11:09Is it supposed to look like that?
11:11Oh, no.
11:12I've done it wrong.
11:14I misshaped them.
11:20It's fine.
11:21Can't go back from it now.
11:25One, two, three, four, five, six.
11:27I need to hurry up.
11:29I put them on for 18 minutes.
11:30How long's left?
11:32And they're just seeds, I don't know.
11:35These are rubbish.
11:36I love the idea of savoury lollies, which is why I've come up with this.
11:39Looks like an ice cream, right?
11:41But it's a parsnip.
11:4515 minutes, makers.
11:47You've got 15 minutes left.
11:50Lolly sticks.
11:52It's been, oh, two layers.
11:56These are going to be raw.
11:58Pure raw.
11:59Now I'm just waiting for the pasties to come out of the oven.
12:03My pasties are going to be horrible.
12:07What's this for a guinea pig?
12:12That's for the ketchup.
12:13Is it?
12:14Oh, right.
12:14To make the ketchup, put a splash of oil in a small pan.
12:17Oil, garlic, granules, brieker, celery, salt and brown sugar.
12:22Some pickle juice.
12:24It smells so nice.
12:25I love pickles.
12:27Oh, God.
12:29That smells disgusting.
12:30It smells like vomit.
12:36Once the ketchup is made and cooling, it's a waiting game.
12:41Now it's got to wait for the pasties to cook.
12:47So, the pastry's looking quite good.
12:50Proper golden.
12:51The judges are expecting golden brown, flaky, perfectly baked and perfectly shaped pasty pops.
13:01The mini Cornish pasties, basically.
13:04They look great, I've got to tell you.
13:06They look like pickaxes.
13:11They're going to be underbaked.
13:13But it's fine, come on.
13:14It'll be fine.
13:16My little minion.
13:19Five minutes, baker.
13:21You've got five minutes left.
13:27It's time.
13:30I think they're done.
13:35Here's just one minute.
13:36These are going out.
13:40Serve the baked pasty pops with the ketchup butter on the side.
13:43There's the ketchup.
13:46It's not entirely cold, it's still actually a bit hot.
13:49Very stressful.
13:49You're experiencing an easy time in a junior bake-off, Ted.
13:52Forget it.
13:53You might as well go home now.
13:54Stress.
13:55Ah, it's hot.
13:56These look good.
13:57I hope they are impressed.
13:59I washed a lot.
14:01Oh.
14:01Get those pasties out of the oven now.
14:04Two minutes.
14:06Thanks, Harry, for being so unhelpful.
14:14I'm done.
14:15I'm done.
14:19They look OK.
14:20I know I've mischafed them a bit.
14:22Underbaked, but the way they had to be.
14:24That's it, bakers.
14:26Your time is up.
14:28Time's up.
14:29Step away from your bakes.
14:30Well done.
14:30If you could please place your cheese and onion pasty pops behind the photographs of yourselves
14:36on the front table.
14:38I need to go back for my ketchup now.
14:43I've got a smiley face.
14:46Ethan, smile.
14:53The bakers' cheese and onion pasty pops now face the judges.
14:57Nice to see them.
14:59It's Rav and Liam.
15:00And they have no idea whose is whose.
15:03We were looking for six cheese and onion pasty pops filled with a potato cheese and onion filling
15:09and served with a tomato ketchup.
15:11Some of them are pretty neat, actually.
15:13Those are like dumplings.
15:14Take two.
15:20Right, first one.
15:23Some looks baked.
15:24Some looks slightly underbaked.
15:33Your filling is really nice.
15:35Your potatoes are cooked.
15:36The ketchup on the side is also delicious.
15:38The pastry is just slightly underbaked.
15:42OK, next one.
15:43They're pretty neat.
15:44These look nice and golden.
15:46And you can see that the pastry is lovely and flaky from the edges.
15:49Do you want to eat it like this?
15:50Yes.
15:51Yes.
15:52Fine.
15:58Pastry is really nice.
16:00Filling is good.
16:01Ketchup is great too.
16:02My pasty was slightly underbaked, whereas Rav's one was crisp and flaky and delicate.
16:07So just be careful how you roll out your pastry next time.
16:09So just be careful how you roll out your pastry next time.
16:10OK, next one.
16:11Some are slightly bigger than others and there's one or two that are a little bit pale.
16:16There's definitely a heavy amount of fennel sprinkling on some of them.
16:23The ketchup tastes great.
16:25I would have liked more filling, thinner pastry and next time they just need a bit longer in
16:30the oven.
16:32OK, next one.
16:34It's not the right shape.
16:36I can see exactly where this bake was going because they do look like mini pasties.
16:41Ooh.
16:42Good amounts of filling.
16:43Yeah.
16:47These are really well baked.
16:49The tomato ketchup is lovely as well.
16:51They're golden, they're even, but that's not the shape that we were looking for.
16:57Last one.
16:58OK.
16:59Yeah, neat, uniform, on the visual.
17:02Spot on.
17:07Full of flavour.
17:08I love the tomato ketchup as well.
17:10The filling is great.
17:11It's just how you've handled the pastry.
17:13It's not flaky enough.
17:15Rav and Liam will now rank the pasty pops from worst to best.
17:20In fifth place we have this one, Ethan.
17:23Really good attempt.
17:25We just wanted it baked for a bit longer.
17:27Isla is fourth and Humphrey third.
17:30Leaving Penelope and Umair battling for top of the pasty pops.
17:36In second place we have this one, Amair.
17:43Yeah, pastry was flaky, filling was good, just slightly underbaked.
17:47Which means in first place we have this one.
17:52Penelope, really well baked, lovely filling and really good tomato ketchup.
18:00Well done, Penelope.
18:01Come and have a look at each other's bakes.
18:03And we'll see you shortly for the showstopper challenge.
18:06I feel so excited that I was on top of the technical.
18:10I may get through to finals week, but I don't want to get my hopes up.
18:13I'm a bit worried because I feel like I'm in a dangerous position.
18:17I might have been able to come third because although Humphreys were absolutely brilliant,
18:22he did kind of do the wrong shape.
18:24I actually really love that shape.
18:27I'm feeling a bit gutted.
18:28If I'd just got that shape right, I could be in a really good position to get through.
18:32I'm a bit nervous because if I don't get the showstopper near perfect, I'll be probably going home.
18:42Just one challenge remains before the judges decide who goes through to finals week
18:46and who will be leaving the tent.
18:50Welcome back, bakers.
18:52For your last showstopper challenge before finals week,
18:55Rav and Liam would like you to create your very own dream team religios
18:59using shoe pastry filled with bold and harmonious flavours
19:04and brought to life with an imaginative and creative decoration.
19:07Your ultimate celebrity dream team may be the perfect line-up for a girl group,
19:12fantasy football team or host and judges for the next series of Junior Bake Off.
19:16Wait a minute.
19:18You have two hours.
19:20On your marks, get set, bake.
19:26I'm quite nervous because there's a lot of stuff that can go wrong with shoe pastry.
19:30Hopefully it won't go as wrong as it could.
19:34You've got a new TV show, Who's Your Dream Team?
19:36What's the show?
19:37It's the world's most dangerous canyons.
19:39One of them is Ainsley Herrier.
19:41And Gemma Collins.
19:42That would work.
19:43It's a zip wire show.
19:45Sorry.
19:47Oh my God.
19:49Today's showstopper, we want the bakers to make six religios.
19:52How do you say it?
19:53Reli-
19:54Rel-
19:55Religi-
19:56U-S-E?
19:57Religi-
19:57Yes.
19:58Representing their celebrity dream team.
20:01It's going to have four footballers, a referee and a manager.
20:06This challenge is all about the shoe.
20:08So I want to see perfectly baked shoe buns that are filled to the max.
20:12It'll be good because it's the end of the week.
20:14Fast week's just there.
20:16The thing that will make the bakers stand out today is nailing those flavour combinations.
20:20No, in the inside it's actually orange.
20:22Dun, dun, dun.
20:23My advice for the bakers today, keep an eye on how much egg they put into that mixture.
20:28After you add the eggs in there, you lift it up and it becomes a V.
20:32If they add too much eggs, the shoe buns won't rise.
20:35Then there won't be enough space to actually fill their buns.
20:38It could be a disaster.
20:40If I do go silent, I'm probably just like absolutely concentrating.
20:43We'd like to see an eclectic mix of celebrity dream teams.
20:46I've chosen Moana because she's really inspiring to me.
20:50I'm picking Drake.
20:52I'd put Harry Hill because he makes me laugh so much.
20:54Princess Sophia Delipsing.
20:56I want to see their celebrities in shoe form today.
21:00I want to see their shoe-lebrities.
21:02You can take that one if you want.
21:07Penelope.
21:08Hi.
21:08OK, dream team religieuse.
21:10What's the plan?
21:11My dream team is the suffragettes because they fought for women's votes.
21:17If we didn't have them, women wouldn't really have power.
21:19It would all be about the men.
21:21I'm so thankful that they actually came in because men would be too big-headed.
21:27I feel like I've had a history lesson.
21:28History lesson 101.
21:29Thank you very much.
21:30Sure.
21:30Tell us about the decoration.
21:31I am doing banners that say votes for women and Edith Garud is having a black belt.
21:37Emily Pankhurst is having a really fancy la-di-la hat and a sash.
21:42You have so much to do.
21:44Yeah.
21:44Worried at all?
21:45No, because I've tried this at home and it really puffed up and was really nice.
21:49After finishing first in the technical, Penelope's not stopping to take a breath.
21:53Her six feminist freedom fighters will be filled with an orange and white chocolate ganache and
21:59Oubay cream.
22:00Each will be finished with a personalised decoration.
22:02Do you know the suffragette?
22:05I love them.
22:06Test me.
22:06OK, so Emily Pankhurst.
22:08Yes, Noah.
22:08Not personally, but...
22:09Tell me what she has done.
22:12Any particular day?
22:14She was the founder of the WSPU.
22:17WSPU.
22:19You.
22:19You.
22:20Then...
22:21Eleonora Cohen, the person that threw the crowbar at the...
22:25Come on, say it.
22:27Window.
22:28House.
22:30Caravan.
22:32No, the crown drills.
22:33Well, you seem to know a lot about the suffragettes.
22:35I'll give you that.
22:36Oh, thank you.
22:39It's looking good.
22:40Just getting the eggs ready.
22:42There's lots of eggs shown there.
22:44So they crack on.
22:46Usually on the first part, I add quite a bit in.
22:49Too much eggs isn't good.
22:51To crack the perfectly pipeable choux, the bakers need egg spurred precision with the final ingredient.
22:58You don't want to over-mix and mix through.
23:00You don't want to under-mix it where you've got lumps of flour in.
23:03If it's too hot, it's got a cool rye.
23:05All those things lead to it not rising properly, which is the main thing.
23:09Only by achieving the perfect drop...
23:12Mum hurts.
23:13..can they be sure their shoe will rise to the occasion.
23:16The doll should fall smoothly and that will plop down, so I need to add in more.
23:21What I'm looking for is it to slowly come off the spatula,
23:25and when it does come off, it goes into a V-shape.
23:29It's not bad.
23:30Hi, Ethan. Tell me about your dream team.
23:33My dream team is a bunch of people that I look up to in the world.
23:36So, David Attenborough, Luke Litzler, Anton Deck, Simon Cowell.
23:41So, that would be, what, a TV show, funfair, teacups.
23:44In each teacup, you've got Simon Cowell and you've got Anton Deck in one teacup.
23:48Who should we have as the sort of central host?
23:51David Attenborough?
23:52Yeah.
23:52David Attenborough is in the middle, with a cattle prod.
23:55It's only a small charge.
23:57It's not going to disable them momentarily, maybe.
24:00500 volts.
24:01Yes.
24:01And then what happens?
24:02It's a quiz.
24:03Oh, yeah.
24:05Ethan's hoping his who's who of hosting TV crew
24:08will rescue his hopes of making it to finals week.
24:11Each telly star will have a head full of salted caramel
24:14and a belly bursting with apple and cinnamon custard.
24:18Pure salted caramel that you want to pipe in the top.
24:21Yeah.
24:22So, that's going to be really rich.
24:23Yes.
24:24And it's going to be an apple and cinnamon creme pack in the larger ones.
24:28And how's that shoe pastry looking?
24:29It's looking all right.
24:30How do you know when it's done?
24:31You have to wait for a shiny, smooth paste.
24:34And I'll say, I've accomplished that.
24:36And then I'll be able to pipe it.
24:38OK.
24:38Can I look at your recipe?
24:40Two eggs only.
24:42Yeah.
24:43Don't want a sloppy shoe.
24:45How many times have you practised this?
24:47Twice.
24:48And did it come out good on each time?
24:50Yeah, it did come out good.
24:51Making me nervous now.
24:53I'm going to do that into this pan.
24:55Because this pan is my caramel.
25:00Oh, I just heard something.
25:02And shoe isn't the only thing testing Ethan's nerves.
25:05She's doing salted caramel and creme pack.
25:07I think I heard that.
25:08Because today, his menu is facing direct competition.
25:12Isla, are you doing a salted caramel and creme pack?
25:15Yeah.
25:16I'm doing the exact same.
25:18Yeah, but you're doing an apple and cinnamon one.
25:20Is yours just a plain?
25:21Yeah, a vanilla one.
25:23Right.
25:24Leave this to a side a little bit.
25:26Hi, Isla.
25:27Hi.
25:28So, is it going to be that the salted caramel is in...
25:30The smaller ones.
25:31And then the bigger ones are going to be the creme pack.
25:34How much experience do you have making shoe?
25:36I wasn't too sure on how to make shoe.
25:38I actually watched one of your videos.
25:40Did it help?
25:41Yeah, it did.
25:41The shoe queen.
25:43Don't let me down.
25:44I'll try.
25:46Isla is channelling star power with a cast of custard and salted caramel-filled shoe icons,
25:52including the likes of Rihanna, Ariana Grande and Dwayne The Rock Johnson.
25:56Her display will be presented in a hand-built stage.
26:00So, you've got this team.
26:02What are you going to do with them?
26:03Solving crimes?
26:04Nope.
26:05Perhaps a travel show where they visit boot fairs.
26:09Character car.
26:10Something ironic.
26:11A sort of Nissan Sunny.
26:13Anti sort of high status.
26:15Harry, you know, you're really inspiring.
26:17Can I be on your team?
26:18Yeah.
26:19Now, er...
26:20I don't think it'd fit in there, though.
26:24Pipes good.
26:25It's piping out really smoothly.
26:26To bake the best buns fit to form their dream team,
26:29the bakers must pipe their shoe.
26:31This one needs a bit more.
26:33As consistently as possible.
26:35They all look like poo emojis.
26:38I mixed it perfectly fine.
26:41Why is there so much, like, butter oil-y?
26:48For an additional characterful touch...
26:52I'm rolling out the cracklin.
26:54So, cracklin is like a biscuit top.
26:56Some of the bakers are topping their buns.
26:58So, I'm putting my cracklin on.
27:00Lots of different colours for the hairs.
27:02Ariana Grande.
27:03The rock.
27:04No, not...
27:05This is the rock.
27:06And then that's just a blob.
27:08Time to go in.
27:09Oh, go on!
27:10With their shoe in the oven,
27:12the bakers can turn their attention to their fillings.
27:14OK, creme pats now.
27:19Oh, God.
27:20Rav and Liam are expecting shoe buns bursting with flavour.
27:24That's white chocolate.
27:25And then two tablespoons of this.
27:28Mango and white chocolate.
27:29I hope mango's a popular flavour with Rav and Liam.
27:32And while some plan to pack a punch with their two fillings...
27:35I'm doing a salted caramel and a vanilla creme pats.
27:39I'm really excited for the stash robot creme.
27:42Others are attempting to impress with simplicity.
27:45If you go for really complex flavours,
27:48it sort of becomes almost too complex,
27:51and you've got to keep it simple some of the time.
27:54So, I'm going to make a chocolate ganache,
27:56whip it, and it's going to incorporate a bunch of air into it.
27:58Nice.
27:59And then the bottom bun is going to be filled with a coffee cream.
28:03That sounds nice.
28:04I love coffee.
28:05Now, tell us about the decoration. What are you using?
28:06It's mostly fondant.
28:08Well, yeah, I've got a few googly eyes to stick on as well.
28:12Football crazy Humphrey plans to wow the judges
28:15by teaming up a classic coffee and chocolate combo
28:18with a line-up of shoe sports stars.
28:20Each will be decorated with fondant, strips, and expressive faces.
28:25See, we know them by their surnames, don't we?
28:27Ronaldo.
28:28Ronaldo.
28:29Jordan Pickford.
28:30He's not one that you know from his second name, is he?
28:33Pickford?
28:34I don't really know many other Pickfords.
28:36Well, there's a removal company.
28:39It's...
28:39Pickford's vans, yeah.
28:41I think he's from the Pickford van family.
28:44I'm going to have a better team than Humphrey.
28:46Isn't it Humphrey?
28:47Humphrey isn't the only baker aiming to score high
28:49with a squad of shoe footballers.
28:52Oh, focused.
28:53Because he knows I'm going to beat him.
28:54You know, hopefully I can outdo him.
28:57Tell me about your dream team.
28:59So, three of them are, like, older footballers
29:01and three of them are New York footballers.
29:04Oh, OK.
29:05Let me guess.
29:06Er, Billy Bassinghurst.
29:08Is he one of them?
29:09Don't know who that is.
29:10Archibald, is he still playing?
29:12I don't know.
29:12Ozzie Ardiles.
29:14You've heard of Jude Bellingham?
29:15Oh, yeah, I'm doing Jude Bellingham.
29:16Because his mum was the gravy lady, wasn't she?
29:19I don't know.
29:20Yeah.
29:20Mmm, Bisto.
29:22Bisto?
29:22That's what he says when he scores a goal.
29:25Who?
29:26No, he doesn't.
29:27Umair's shoe pastry players are a mix of legends
29:30and his current football heroes,
29:32including Ronaldo, Messi and Wayne Rooney.
29:35He's hoping his pairing of mango pastry cream
29:38and pistachio buttercream will hit the back of the net.
29:42Is it like a traditional buttercream you're making?
29:45Yeah.
29:45I've already crushed up the pistachios.
29:48Oh, and you've made your own pistachio paste?
29:49Yeah.
29:50I added in cream and then it formed a paste.
29:53These sound like good flavours together.
29:54How are you deconamating your religios?
29:56With Fondant, add the players' jersey numbers.
29:59Spot on.
30:00Just change Messi to, like, Michael Carrick and we'll be happy.
30:04Rob doesn't know who these players are.
30:1360 minutes, bakers.
30:16We've got 60 minutes left.
30:18Must be hard in the carry.
30:23I don't want to open it.
30:25With a matter of moments separating overbaked from underbaked.
30:28But I don't want to leave it in there so it burns.
30:30Timing is crucial.
30:32Problems, problems, problems.
30:34And even once out of the oven.
30:36OK.
30:37Hopefully done.
30:37Before they can be transformed into a shoe crew of heroes.
30:41I'm just poking little holes in it.
30:43The buns need to let off steam.
30:45It's going to help dry out the inside.
30:47Otherwise, it'll collapse.
30:49They look pretty much perfect, don't they?
30:51Well, I won't exactly say they look like humans.
30:53We're very skilled, but it's here to get shoe pastry that puffed up to look like a human.
30:59But for Ethan, forming the dream team...
31:02I feel like these are smaller.
31:04...might have become the stuff of nightmares.
31:07I don't know what's happened.
31:09God, I'm nervous now.
31:12Oh, my God.
31:13Oh, I actually...
31:14No, they're too small because I'm piping my caramel in.
31:18Well, no.
31:20I don't know if they're on a restart.
31:22I don't get it.
31:23They haven't risen.
31:33I don't know what I was testing there.
31:35With buns cooling, most of the bakers can focus on finishing their fillings.
31:41So this is ube extract.
31:43It's very popular in the Philippines.
31:45Thanks to a disappointing rise with his first batch.
31:49I'm adding two more eggs this time.
31:51Ethan is having to remake his shoe.
31:54Oh!
31:56But he's not the only one facing setbacks.
32:00That was my cramp art, and then I burnt it.
32:03I don't know really what happened.
32:05But it's just not worked, so I have to do it again.
32:15I've only gone and beached it.
32:17And he's going to stay half an hour.
32:2030 minutes, bakers.
32:21Oh!
32:22You've got 30 minutes left.
32:25All right, these are going to have to go in the oven now.
32:35Chill out.
32:37Right, very strong coffee.
32:39After a couple of show-stopping mishaps in the challenge so far, Ethan and Isla find themselves racing to catch
32:45up.
32:46And making my cramp art again, it's just not worked.
32:49Plus some applesauce.
32:51How much cinnamon?
32:52How much cinnamon?
32:52Oh my God, I'm so stressed right now.
32:55I do not feel very confident at all.
32:57I'm just trying to keep myself calm, collected.
33:02And with five bakers competing for four spots in finals week...
33:06I've sort of revised this recipe over and over and over again.
33:09The stakes have never been higher.
33:11What would it mean to you to get through to finals week?
33:15I'd be really proud because it's very tricky to even get in.
33:19They had over 14 entries this year.
33:22Over 14?
33:2314 entries.
33:24Oh my God.
33:25Then how did they manage to do it?
33:27Because you need at least 16.
33:28One's paid.
33:30Who?
33:30They don't tell me which one is the one that's paid to do it.
33:33I haven't been told that I'm getting paid, so...
33:36Come on.
33:37This is my cramp art.
33:39The heating help and I'm working up to nine.
33:43So my second batches of the cramp art was much better.
33:48Whilst Isla can finally move on to chilling her fillings...
33:51I'm struggling.
33:53Ethan is still struggling to get his to thicken.
33:55I don't know what to chew.
33:5815 minutes, baking.
33:59I've got 15 minutes left.
34:01You've got 15 minutes left.
34:05Yeah, these look way better.
34:06I've so got to restart it.
34:08I'm getting the caramel into the whatever this is called, syringe thing.
34:18Be as nice as man.
34:19Yeah, I think the piping's the hardest bit.
34:22You've got to make sure that you get every single centimetre inside that bun filled.
34:28Right, that's enough.
34:29With time crashing on...
34:31I'm so hot, I can't speak.
34:34Ethan has decided to abandon his apple custard in favour of a speedy whipped cinnamon cream.
34:39Oh, this cream's just going to melt.
34:41And I'm not going to plant.
34:44For everyone else...
34:45Erm, erm, I'm going to just start assembling.
34:48It's time to bring their dream team to life.
34:50I'm going to paint the colour of their jerseys.
34:55Oh.
34:56I am just making decoration as fast as I possibly can because it's kind of stressful right now.
35:02That's a good job of a tour.
35:04Just make Ronaldo.
35:06Where are we?
35:10Sorry.
35:13I'm going home.
35:14I'm genuinely going home.
35:16Ten minutes.
35:18Ten minutes, bakers.
35:21No, no, no, no, no, no, no, no.
35:23I need to finish decorating.
35:24I don't really have much time left.
35:26So this is why I'm going to go home.
35:28Why is it not sticking?
35:30This can be...
35:31Do we?
35:32So he's brown hair.
35:34Oh, the piping bag.
35:36Oh, my...
35:37Oh, he's...
35:38Oh, banners!
35:40Banner, banner, banner.
35:41Numbers!
35:42Oh!
35:43OK.
35:45Oh, no!
35:46My piping bag's split sugar.
35:48Oh.
35:49It's just going to have to be chucked on.
35:51Oh, Anna.
35:52She needs her flowers, but it's fine.
35:54I've done only one T-shirt, and I need to do six.
35:57I need to hurry up.
35:59I don't need pancakes.
36:01Em, em, em, em, em, fancy hat.
36:04Oops.
36:05Do you actually know how long we have left?
36:07Five minutes, bakers.
36:09Oh!
36:10Oh, time is almost up.
36:13Oh!
36:15I've got enough time to do them all.
36:16Yes!
36:17Go on, Edgar.
36:18So, Emily Pankhurst, Rosamay, Billinghouse.
36:21I could do, like, a red strip for England.
36:23I've got the refs shouting at them.
36:25And this one is going to be sent off.
36:28Like, argh, no, this isn't working.
36:31Maureen Pankhurst, what are you doing?
36:33One minute, Baker.
36:38I'm done.
36:41Where's Carverning Pankhurst? I'm helping, I'm helping.
36:43That's Ronaldo and Nashi.
36:45They're so goofy.
36:47They look terrible.
36:48All right, shove this on.
36:49I heard you needed some help.
36:51What do you need help for?
36:53Thanks, Humphrey.
36:54Just the finishing touches.
36:56All right, argh, no.
36:58One, two, three, four, five, six.
37:01That's it, Bakers, time's up.
37:06Time's up, Bakers.
37:07Step away from your baits.
37:09They look really ugly.
37:13Wow, Penelope.
37:14They're just amazing.
37:16If you don't get Starbaker today, there's something wrong.
37:19Are you okay?
37:21Ethan, they look good.
37:23I'm going home, I'm going home.
37:24No, no, no, it's okay.
37:32The Bakers' Dream Team Religiers will now face the judgement of Raph and Liam.
37:38Humphrey, kindly bring your Dream Team Religiers forward for judging.
37:52My Dream Team Religiers is a football team.
37:56Love the decoration, especially the referee.
37:58It's like, oh, that's a foul!
38:01It's really good.
38:02So coffee top and chocolate bottom.
38:05Uh, coffee bottom, chocolate top.
38:08Humphrey, the shoe is beautiful, it's really well made.
38:10There is enough space for all of that filling to go in there.
38:13I love the chocolate ganache contrasting against the coffee.
38:16Maybe for me, switch the fillings around so you have loads of chocolate and just a little bit of coffee.
38:21But in terms of texture, smooth, silky, great flavour combination as well.
38:25I like it this way around.
38:38It's a little bit messy, but I do like the overall theme because, you know, you've got three at the
38:42back, three up front, six aside. Love it.
38:45The decoration and the finishing could have been a little bit neater.
38:48I don't think there's enough distinction between the base and the top, quite similar in size.
38:52Okay.
38:53The top one is a pistachio buttercream and the bottom one is mango and white chocolate pastry cream.
38:58In terms of the shoe, it's quite heavy and dense, so it hasn't puffed up enough, but I really love
39:04the pistachio filling.
39:05It's gorgeous.
39:06The shoe is on the base, but your fillings, they work really well.
39:08Mango's really smooth, but that pistachio has like a bite to it, so it adds another texture.
39:12Really good idea.
39:13Just a few tweaks here and there.
39:23It's very neat.
39:24I love the decoration.
39:26Really good looking shoe.
39:28You've brought your story to life.
39:29From the characters that you told me about, I know which one is which.
39:33Yeah.
39:34Ooh.
39:34Wow.
39:36Look at that colour.
39:36It's a normal shoe pastry, but in the top there's an orange cream.
39:41In the bottom there is an ube chantilly.
39:43And that's an ube?
39:44Yes.
39:45Mmm.
39:46That's how I like my shoe.
39:47It's crispy.
39:48I love the crackling on top.
39:49Adds an extra crunch.
39:50I can't fault you for the shoe.
39:52Spot on.
39:53I love that ube filling, but I would have liked a different filling for the top to match how
39:58good the bottom shoe is.
40:00But very good.
40:08I'm so happy you remade your mixture for your shoe pastry because the bottom ones are nice
40:13and puffy.
40:13I know that the decoration isn't exactly how you planned, but I'm just guessing that this
40:18one is Simon Cowell, right?
40:20Very good.
40:21It's like caramel, apple.
40:23Yeah.
40:24I made a cinnamon cream instead because I didn't have time.
40:28The shoe on the bottom are made so well.
40:29They're really light, really airy.
40:31The caramel is wonderful.
40:33I just wish that we'd had that top one full of the gorgeous caramel and it would have eaten
40:37so well.
40:38I'm just really happy that you still produce six.
40:40Things happen.
40:40You have to adapt.
40:41And you did.
40:43Nice one, bro.
40:51Is the rock the one with any crackle on top?
40:53Yeah.
40:56It's really colourful, very playful.
40:58I like that every single character has something different about it.
41:01Some of the shoe does look a little bit flat.
41:03The bottom one still looks quite dense inside.
41:06The top shoes are caramel and the bottom shoes are a vanilla cream pat.
41:12Can you see?
41:12It's just like slightly underbaked.
41:14I think it just needed longer in the oven to dry out the middle so you could put more filling
41:18in.
41:18If there was just more of it, it would have really been delicious.
41:21I love the caramel.
41:23Slightly salty as well.
41:24But I would have folded the salted caramel into the creme pat.
41:27Imagine a salted caramel creme pat.
41:29Sounds good, innit?
41:30Yeah, yeah.
41:31But really good effort.
41:33Nice one.
41:34Well done, Isla.
41:39I'm definitely not in the running for Starbaker, but I feel like I'm somewhere just
41:45close to danger, but not in danger.
41:48Do you know what I mean?
41:49It was like the showstopper.
41:50It was a whole rollercoaster.
41:51When I look at how the other bakers performed, I have a chance of getting through.
41:56I feel a lot better than I thought.
41:59It was a bit messy, so I just hope I've done enough to get through.
42:03I think I've got a really slim chance of being Starbaker today.
42:08Maybe.
42:09Just maybe.
42:10Going into finals week with a Starbaker, everybody will be like, oooooh.
42:15So I'm very, I really want Starbaker.
42:26The judges have decided who is today's Starbaker, who will be going through to finals week,
42:31and who will be going home.
42:36Today's Starbaker is...
42:42Penelope.
42:43Well done.
42:47As you know, we can only take four of you through to finals week.
42:52The person leaving us is...
42:57It's Ethan, I'm afraid.
42:59You've been so much fun in the tent.
43:01We've loved having you.
43:04So good.
43:04You did a great job.
43:05Being on Julia Berkhoff has been incredible.
43:08It's been very nice to meet the bakers, to rather me and Harry Hill.
43:13I remember this experience forever.
43:19You did really well.
43:21You, as a group, are so talented, so it's been really hard.
43:25When it came to that shoe, I think he just let himself down.
43:28It's just sad, isn't it?
43:29Because it's like one more challenge before finals week.
43:32But you know what?
43:33Ethan, you can be proud.
43:34You've done so well.
43:35Give it up for Penelope.
43:37Well done, Penelope.
43:39Yay!
43:40I'm so happy that I got Starbaker.
43:43Because I'm a nine-year-old.
43:44There's like 15-year-olds and I'm...
43:46I'm nine-year-old?
43:48What?
43:49Let's have a clap for our four finalists.
43:52Going through to finals week, you do feel like a Starbaker.
43:55So yeah, a lot of happiness and a lot of pride.
43:58Proudness, if that's a word.
43:59I've never really expected to get this far at all, really.
44:04My family, they're going to be like,
44:06Yay! You made it!
44:08You get to meet the other four as well, aren't you?
44:10We actually have another Isla.
44:12Island of one, if you're Isla number two.
44:14I'm Isla number one.
44:15Yay!
44:17Beautiful Isla!
44:19Going to finals week, it's just like too much to go into my little brain.
44:24It's just like, what? What? What?
44:26It's so mad, I still cannot believe it.
44:30Next time...
44:31I'm gonna get the big guns out.
44:32The four best bakers from each heat...
44:35I feel like Willy Wonka.
44:36...get mixed up in mash-up day.
44:38Caffeine.
44:39Pastry.
44:40Cataphia.
44:41It's just sort of random.
44:43Which baker...
44:44...will be caked in glory?
44:46It's like eating silk.
44:48...and whose hopes of staying in the tent...
44:50Oh, Lord!
44:52...will desert them.
44:53It's rock solid.
44:54I want my mum.
44:56Are you a star baker in the making?
44:58Apply for the next series of Junior Bake Off at channel4.com forward slash take part.
45:24I'll see you next time.
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