- 13 hours ago
Junior Bake Off - Season 11 - Episode 09
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00:04No, no sign of Narnia in that wardrobe.
00:09Welcome to Junior Baker.
00:12Oh, get off me. Where are you taking me?
00:15Oh, hello, Mr. Dumnus. What are you doing here?
00:20Last time.
00:21Meow, meow, meow.
00:23The bakers revealed their inner animals.
00:27Umair's a lion.
00:28The brioche is a perfect texture.
00:30Well done.
00:31Saw him crown king ums of bread day.
00:34I didn't add any butter.
00:36And while Lila had a technical to forget.
00:38They're quite underbaked.
00:40It was Khadija's pale turtle.
00:42Where's the head?
00:43For me, it's not that clear.
00:44It looks a little bit underbaked as well.
00:46That's sealed her fate.
00:47It's Khadija, I'm afraid.
00:49It's been amazing.
00:50It's literally a once-in-a-lifetime experience.
00:53This time.
00:54Oh, this stuff is a thing of nightmares.
00:57It's desserts.
00:58This one's broken.
00:59Things get messy in a mash-up technical.
01:02You've made doughnuts?
01:03Nope.
01:03You've made brownies?
01:04Nope.
01:04Uh-oh.
01:05I was right.
01:06And a showstopper that's all about the layers.
01:09That filling is like a caramel custard
01:11that you would get in a Michelin-style restaurant.
01:13Who will stand firm?
01:15This is not fair.
01:16And who will fall out of favour?
01:19I'm gonna go home today.
01:21I'm gonna go home today.
01:28Dessert day.
01:28There's only six of us left.
01:30Oh my gosh.
01:31Fun mixers are back!
01:32I love dessert.
01:34I think if I was a dessert, I'd be a tiramisu because it has caffeine in it and that makes
01:41people very...
01:42And I'm...
01:43I'd probably be them right fine as I'm sometimes a little bit sore.
01:49But I'm always sweet.
01:50I'm always sweet.
01:51I'm usually sweet.
01:52Don't...
01:52Don't...
01:53Don't hold that against me.
01:56We're screwed.
01:56Ooh.
01:57Oh, we have to make meringue then.
01:59Dessert day is definitely the technical that I'm most unsure about.
02:03Maybe it's like eating mess?
02:04Desserts would go wrong very easily.
02:13Morning bakers.
02:14It's dessert day.
02:16And your technical challenge has been set by the pudding powerhouse that is Liam Charles.
02:21Liam, do you have any tips for our bakers?
02:23Bakers, don't fudge the challenge today.
02:25I'm looking for you to pack the perfect punch.
02:29Well, it's a technical challenge.
02:30It is judged blind to make like a nun at a hen party and make yourself scarce.
02:36For your technical challenge, Liam would like you to make 12 bronuts.
02:41That's brownies shaped like doughnuts.
02:45Decorated with Swiss meringue swirls and a chocolate fist bump.
02:49You have one hour in which to make Liam's bronuts.
02:52On your marks.
02:53On your marks.
02:54Get set.
02:55Bake.
02:56Oh my gosh.
02:58What?
02:59All of the bakers have been given the same ingredients.
03:02I've never seen this many ingredients.
03:04And a basic recipe for Liam's dessert mashup bronuts.
03:09To make the brownies, put the chocolate and butter in a heat proof bowl and heat in the microwave until
03:14melted.
03:14Chocolate?
03:17Shhh.
03:18It's like brownie and doughnuts and it's very weird, but I like doughnuts and I like brownies, so...
03:23I do make brownies quite a lot.
03:26I've never really tried to make bronuts before.
03:30Bit nervous, but we'll see how it goes.
03:33Liam, what have we got today?
03:34So we have my bronuts.
03:37I love doughnuts and I love brownies, so I thought what a perfect way to sort of mash up the
03:42two.
03:43Surely not a deep fried brownie?
03:44No, they're baked.
03:46The brownies are doughnut shape, dipped in white chocolate with a blackcurrant Swiss meringue,
03:50and then to top it off we've got like a little fist bump made out of chocolate.
03:54Ooh, very elegant.
03:55Tell me about the brownies.
03:57The bakers should know how to make a solid brownie mix, but it's all about the chilling.
04:01They have to allow the mix to chill in the freezer because we want them to have that rich, fudgy
04:06consistency.
04:08Blackcurrant Swiss meringue.
04:09They'll be using a microwave, egg whites, sugar, they have to heat it to 60 degrees.
04:15Anything less than that, the texture will be grainy.
04:18Anything more than that, you might cut the eggs and we don't want that.
04:21Yeah.
04:22I mean, they look beautiful.
04:24They are very fiddly, but it is day four.
04:27We have to test them.
04:28Rav, should we try the bronuts?
04:30I'm very intrigued.
04:33I like that the brownie is fudgy.
04:36It's not dry at all.
04:38And that Swiss meringue, it's smooth, it's silky.
04:41It's so fluffy, it's like eating a cloud.
04:44Do you think the bakers can do it?
04:45I think so, they can do it.
04:47Let's just hope they do not make a mess out of it.
04:50Boom!
04:55Whisk together the eggs, castor sugar and muscovado sugar until light and foamy and doubled in size.
05:01You want to whisk your eggs and your sugar really fast so that it can incorporate a lot of hair.
05:07I think that that would sort of be foamy.
05:12Hi Lila.
05:13Harry!
05:14Good to see you well.
05:16Yeah, you too.
05:16Now, bronuts.
05:18Bronuts!
05:18You've made donuts?
05:19Nope.
05:20You've made brownies?
05:21Nope.
05:24Uh-oh!
05:25I was right.
05:26Oh, so this could be...
05:27This could be something else.
05:29Mm.
05:30Pour the milk chocolate into the whisked egg mixture and then fold by hand with a spatula.
05:35If the bakers want the perfect brownie batter for their bronut...
05:39I think a perfect brownie is probably nice and almost gooey in the centre, but nice and crisp on the
05:46top.
05:46They must ensure they keep as much air in as possible.
05:49You just want to go lightly.
05:50If you snap it, all the lovely beautiful air comes out of it and you don't want that.
05:56Otherwise, they could end up dense and flat.
05:59This stuff is a thing of nightmares.
06:02I need to sift over the flour and cocoa powder.
06:06I just want to maybe get fast into technical.
06:10Perhaps maybe get Starbaker.
06:11So what will it take to get Starbaker for Penelope?
06:15It would take heart, love, bravery...
06:21Determination.
06:22Determination.
06:23Yep.
06:24That's my wise words.
06:28OK.
06:28Cut.
06:29Pour the batter into a jug, then fill the greased doughnut moulds.
06:34I'm happy with the texture of the brownie batter because it's very smooth and silky.
06:39All 12 broughnuts must be the same size and shape.
06:43Oh.
06:44Going everywhere.
06:45So filling the moulds evenly is key.
06:47I've just put a bit too much batter in, so I'm just taking some of it out.
06:51I'm just using a spoon to even it out.
06:53And to achieve the gooey centre the judges are expecting...
06:57Place the filled moulds into the fridge for ten minutes.
07:00It's essential the mixture is chilled for long enough before baking.
07:04So I'll be putting the batter in the freezer.
07:06Otherwise, the doughnuts could be dry and cakey.
07:09That's going to give them, hopefully, a nice fudgery texture in the middle.
07:13Get that in.
07:16With their brownie batter chilling...
07:18Quite a lot to do.
07:19The bakers can now move on to their toppings and decorations.
07:22I can't believe we have to do fist bumps.
07:24Is he jerking?
07:26This is the bit I'm worried about.
07:27He's like, I have no idea what he's supposed to do.
07:29To make the fist bumps, melt the chocolate in the microwave
07:32and spoon into a pie food bag.
07:35I don't know anyone who does a fist bump anymore.
07:37It's a bit old hat, isn't it?
07:39How do you greet your friends when you meet them?
07:42I go, hey, girlie!
07:43Hey, girlie!
07:45You coming down the caravan park?
07:48Yeah, it's great fun down the caravan park, isn't it?
07:51Yeah, last night they had karaoke.
07:56Pipe along the lines of the fist bump templates and place in the freezer to set.
08:01I'm going to do the teeniest haul because I don't want it going everywhere, right?
08:06To pipe Liam's fist bump decoration.
08:09You need to make sure you're quite accurate with this.
08:13The bakers need a steady hand and precise control.
08:16Mine's abstract.
08:18The chocolate has to be piped thinly.
08:20Oh, oh my god. That's not good.
08:23Too thick and they won't get clear defined lines.
08:26That looks like rubbish.
08:28Oh, yours are sick.
08:31How's it going?
08:32Piping the fist bumps?
08:34I don't really know.
08:35It says pipe along the lines of the fist bumps.
08:38And I think I've misunderstood that.
08:41Yeah, it's because it's sort of run into each other a bit.
08:44Do you do a fist bump when you meet your older brother?
08:47How do you greet each other?
08:49Hey-oh.
08:50Hey-oh.
08:51It's not bad.
08:52Place in the freezer to set.
08:54Go, go, go, go, go.
08:56How much time do we have left?
09:00I love the fist bumps and they're easy for me
09:02because I've got extendable arms.
09:03Yo, Penelope.
09:11Respect.
09:1230 minutes, bakers.
09:13You've got 30 minutes left.
09:14Oh, I need to hurry on then.
09:18These bad boys are ready to go in the oven.
09:21With their brownies chilled,
09:22it's time for the all-important bake.
09:25Bake the brownies for 12 to 14 minutes
09:27until the brownies have a light papery crust on top.
09:30OK.
09:32Time off for...
09:3414 minutes.
09:36So I'm going to do it for 13 minutes.
09:37Just doing the safe side.
09:39Because I've never made a brownie, I don't really know.
09:41And Paul Slam said that he wanted them to be fudgy.
09:44So right now I'm going to make the meringue topping.
09:48Press egg white, sugar, blackcurrant juice into a small bowl.
09:52I have made meringues before and they're quite fun to make.
09:55Heat the mixture in the microwave in 10-second intervals
09:58until the mixture reaches 60 degrees.
10:02Hi, Ethan.
10:04Where are you?
10:04Ethan?
10:05I'm down here.
10:05Oh, you're down there.
10:07How's it going?
10:08Yeah, good.
10:08Oh, you've got the microwave.
10:09Yep.
10:10A lot of using the microwave today.
10:13You have to be careful with the microwave down there
10:15because it can cook your knees.
10:18Yeah, it cooked my nan's knees.
10:21Yeah, they were tasty though.
10:24I'm just heating up the meringue mixture.
10:27I don't know why they do that.
10:28I've not made meringue that much.
10:30If they underheat the mixture, the sugar won't melt
10:33and the meringue will be grainy.
10:3635 degrees.
10:37Another 20 seconds.
10:39But overheat it and the egg whites will start to cook,
10:42leaving lumpy meringue.
10:4460.
10:45That's good.
10:46Whisk on high until stiff peaks form.
10:50Add a few drops of the lilac food colouring
10:52and stir through.
10:53Could never be purple enough.
10:55Longer.
10:56Nearly.
10:57Nearly.
11:01Loving the fist bumps.
11:03Yo, Lila.
11:04Hi, mate.
11:05Let's go.
11:06Yeah.
11:07Respect.
11:08Yo, Umair.
11:12Respect.
11:13Isla.
11:16Respect.
11:1715 minutes, bakers.
11:19You've got 15 minutes left.
11:2015?
11:21Yeah.
11:22Oh.
11:24That's my timer for the bronuts coming out.
11:28It's his name said Fudge.
11:30Fudge.
11:31Fudge.
11:32Fudge.
11:32A perfect gooey centre requires precision timing.
11:36Maybe about two more minutes.
11:39Underbaked and the bronuts won't hold their shape.
11:42Not bad.
11:43If overbaked...
11:44Oh, that's gone very dark now.
11:46They'll be dry and crumbly.
11:49They're supposed to be like that.
11:51They're looking quite good actually.
11:53Hot, hot, hot.
11:54But baking is only half the battle.
11:57Oh my goodness, they're looking so good.
11:58There's so much better than mine.
12:00If the bronuts don't have time to cool and set...
12:03Can you open my freezer?
12:04Yeah, no problem.
12:05They won't come out of the moulds in one piece.
12:12One of them's just broken.
12:17Don't worry.
12:17Don't panic.
12:18It's okay.
12:19It's okay.
12:19Don't worry.
12:20You still have 11.
12:21You're totally fine, okay?
12:22Okay.
12:22Don't worry.
12:23Don't worry.
12:24You can transfer them into the freezer.
12:26They'll be okay.
12:27I'll help.
12:28Good.
12:29Be careful.
12:29Careful.
12:30Oh my gosh.
12:32It's so good, okay?
12:33I'm so worried now.
12:34It's so good.
12:34Don't.
12:34I'm gonna go home.
12:35It's so good.
12:36No, it's okay.
12:37It's okay.
12:38How long have we got left?
12:41Ten minutes, bakers.
12:43Ten?
12:44You've got ten minutes left.
12:46Gotta decorate and pop them out of the moulds and everything.
12:50And now I need to make the white chocolate.
12:53Melt the white chocolate in the microwave.
12:54Then dip the rounded side of the brownies into the melted white chocolate.
12:59I'm just under pressure right now, because I want to get them really well assembled.
13:04I just have to go with whatever.
13:06No, I'm just relying on my brownies to be cool.
13:09They're fine.
13:10I'm de-moulding the brownies.
13:13I don't really have time to be the stuffing.
13:17No!
13:18No!
13:20No!
13:20No!
13:20Oh, no.
13:22Oh.
13:24It's so broken.
13:26They crack, they crack.
13:27These brownies are horrendous.
13:31They're not going too well.
13:34One on cracked one!
13:36I should be okay.
13:38Fingers crossed.
13:40Oh, my God.
13:41Oh, my God.
13:41I don't know.
13:43That's twelve.
13:45The remnants of one.
13:48Five minutes, bakers.
13:49You've got five minutes left.
13:51I'm kind of running out of time, so I'm dunking the doughnut into the chocolate.
13:56Be careful.
13:57I can't dip him.
13:59I'm just going to kick him in it.
14:01I've not got time.
14:04Sounds unbroken, man.
14:05I've got this.
14:08I've never made a promise again in my life.
14:10One minute left.
14:12No, you just bite my meringue.
14:14Oh.
14:14I'm swirling on it.
14:16I'm going to do this quite quick.
14:19I'm just going to torch my meringue.
14:23No, get my fist bumps.
14:24Where do these go?
14:24Where do these go?
14:25Who knows what the judges are going to say about this?
14:30These do not want my fist bumps at all.
14:32Not good.
14:34Okay, I'm done.
14:35Right, bakers.
14:36That's it.
14:37Stop what you're doing.
14:38Step away from your bakes.
14:40They look so bad.
14:43Please bring your bronuts forward.
14:45Place them behind the photos of yourselves on the front table.
14:48Oh, my God.
14:49These look horrendous.
14:50They're telling me.
14:51Look at everyone else.
14:53I had one missing.
14:54Look at that.
14:55I know I've come about last here.
14:57Don't worry.
14:57Look at mine.
15:04It's bronut judgement time.
15:06Nice to see them.
15:07It's Rav and Liam.
15:09Rav and Liam are looking for 12 fudgy bronuts topped with torched blackcurrant Swiss meringue and a chocolate fist bump
15:16decoration.
15:17They look pretty good, actually.
15:19They look delicious.
15:21And they have no idea whose is whose.
15:23She's tired over here.
15:27We have 12.
15:28Some are slightly bigger than others.
15:30We've got like a mini bronut here.
15:32There's definitely a problem with the sizing, but we do have a really plump and beautiful meringue on top.
15:38We're just missing the fist bump.
15:41The Swiss meringue is gorgeous, really delicate.
15:44The bronut is slightly over baked.
15:46It's a little bit dry for me.
15:47But the whole thing together eats well.
15:50Okay, next one.
15:53We're missing one.
15:54But they are very neat.
15:56There's a great attempt at every element.
15:58Pretty spot on.
15:59Yeah, really good.
16:01It looks baked.
16:02Good amounts of Swiss meringue as well.
16:08The Swiss meringue is smooth.
16:10Your bronut is rich.
16:12It's fudgy.
16:13In terms of texture and the way that they look, they are really beautiful.
16:18We've got more cookies than bronuts.
16:20Even though some of these have broken, the larger ones do look complete.
16:26It's a shame because they look messy, but they taste really good.
16:30The meringue is really smooth.
16:32I just think it's a timings issue with getting them neat.
16:37They're pretty neat.
16:39We have 12.
16:41That meringue looks really pronounced and pretty.
16:43They only think your fist bumps are not tidy, but apart from that, it's a very good attempt.
16:49The meringue on these is excellent.
16:51The bronut itself though is quite over baked because it's very biscuity at the bottom.
16:56Next one.
16:59We're missing the detail with the fist pump, but I like how neat they are.
17:03Great amount of meringue per bronut.
17:07The meringue on here is lovely.
17:09The bronut itself is baked really nicely.
17:12It's a touch on the drier side.
17:14But we have loads of chocolate on it, so they taste really good.
17:19Okay, last one.
17:20These ones look more like cookies.
17:23There's not a great rise on them.
17:25But we do have an attempt of covering them with white chocolate.
17:27And there's a fist bump there.
17:29Yeah.
17:32The meringue on this one is nice, but the actual bronut is really dry.
17:36It's a shame because the Swiss meringue is pretty good.
17:39Just the bronut is over baked.
17:42Tough challenge, isn't it?
17:44Probably that's the best one.
17:46Yeah, yeah.
17:46And that one.
17:47Yeah.
17:48The judges will now rank the baker's bronuts from last to first.
17:53In sixth place, we have...
17:57This one.
17:58Humphrey.
17:59Really good attempt at trying to get 12 on there.
18:02But we just had a problem with the bronut being a bit dry.
18:05Fifth place, we have...
18:07This one.
18:08Ethan.
18:09Your Swiss meringue was really good.
18:11But the bronut itself was just slightly dry.
18:13And they're just a little bit messier.
18:15Lila is fourth.
18:17And Umair is third.
18:19Leaving Penelope and Isla rattling for first.
18:23In second place, we have...
18:26This one.
18:27Penelope.
18:28Really good.
18:29I liked how neat they were.
18:31You did really well.
18:32And in first place, we have...
18:35This one.
18:36Isla.
18:36Well done.
18:39The bronut was perfect.
18:41The white chocolate was spot on.
18:42The Swiss meringue was wicked.
18:43And the fist bump...
18:46Cold.
18:47Well done.
18:50Well done, Isla.
18:52Come and have a look at each other's bakes.
18:53And we'll see you shortly for the showstopper.
18:56Well done, me bronuts.
19:00Listen, don't worry about the technical.
19:02They've still got a whole challenge.
19:05Yeah.
19:05A little bit sad to finish last in technical, but I'm hoping I can turn it around showstopper.
19:12You like them?
19:13I love them.
19:14Don't spoil your lunch, Ethan.
19:16I can't spoil my lunch.
19:17I never spoil my lunch.
19:18This is the third time being second bottom.
19:21I pulled it back twice before, so I still have a chance.
19:29The showstopper is the final challenge before Rav and Liam decide who will be Star Baker,
19:34and who will be going home.
19:39Welcome back, bakers, for your showstopper dessert challenge.
19:42Rav and Liam would like you to put your money where your mouth is by making pocket money cream
19:47pies.
19:48Your crumbly biscuit bases must be complemented with a delicious filling such as curd, custard
19:54or mousse, and decorated to show Rav and Liam what you would like to spend your pocket
20:00money on.
20:01My mum stopped my pocket money, which is why I'm doing this.
20:05You have two hours in which to make your pocket money cream pies.
20:09On your marks.
20:10Get set.
20:11Bake.
20:12Let's go, guys.
20:15What did you use to spend your pocket money on, then, guys?
20:18I didn't get official pocket money, but in a lot of Indian traditions you get given money
20:22all the time.
20:23Any time a guest comes to your house you get money.
20:25Wow.
20:26It was quite a good money maker being a Sikh girl growing up.
20:28What I used to spend mine on was stamps.
20:31Four.
20:32Then I would write begging letters.
20:34You know, I'd find out who'd run the polls locally.
20:37Sometimes it'd just be five quid, but better than working.
20:41I get my pocket money from, like, doing chores around the house or, like, taking the bins
20:46out or doing the washing.
20:47I want to do chores.
20:49I actually want to.
20:51For today's showstopper, we want the bakers to make a cream pie that's decorated to show
20:55us what they would want to spend their pocket money on.
20:57I'm making a key lime pie.
20:59Key lime pie because you like spending your money on having keys cut, then have a lime
21:03cordial to celebrate after a successful key cutting session.
21:07No?
21:07No.
21:08No.
21:09The trick with making a good dessert is to balance out the biscuit and the filling.
21:15The bakers can either make their biscuit base from scratch or they can use shop-bought
21:20biscuits.
21:20Am I the only one that's actually doing it with my hands?
21:23No question at all.
21:24For the filling, the bakers can be creative.
21:27They might want to use something like a curd, a custard, or even some sort of baked cream
21:32that needs to go in the oven.
21:33But whatever it is, it must be set.
21:36Not chocolate.
21:36But it's not just any chocolate.
21:39It's terraced chocolate, orange chocolate.
21:41When Rub and I cut into those slices, we want to see three, clear, distinct layers.
21:46Without that, it could be a sloppy mess.
21:48So chilling is so important today.
21:53I'll do a banoffee pie.
21:54But I used to spend my pocket money on chicken and chips after school.
21:57So what I'll do, I'll get a few pieces of fondant, make the chips, some of the drumsticks.
22:02Chicken and chips, banoffee, cream pie.
22:09Hi, Lila. How are you doing?
22:11Good, thanks, yeah.
22:12So what do you spend your pocket money on?
22:13On hot chocolates, like hot chocolates for friends and family.
22:17And they buy some for me.
22:20So I just love hot chocolates so much.
22:22I had one for breakfast this morning.
22:24So I'm doing an orange hot chocolate cream pie with an orange cream cheese layer.
22:29And this wonderful JBO sign on the top of it.
22:35Ah, lovely.
22:37Lila's cream pie will sit on a chocolate biscuit base and have two fillings.
22:41A chocolate mousse set atop an orange jelly cream cheese of her own creation.
22:47So there's orange pieces of jelly in your cream cheese filling.
22:51No, no, no.
22:51So the jelly is going to be totally mixed.
22:54Okay, so you're melting the jelly cubes.
22:56Uh, yes, I've already done that.
22:58Okay, nice.
22:58So it's slightly set, but it's not set.
23:01I have never had anything like this in my life.
23:05Ooh.
23:06So it better be good.
23:07Oh yeah, it will be.
23:08I like that you're pushing yourself.
23:09Yep.
23:09Always go ambitious.
23:11Time to go big or go home.
23:14Isla's also going all in on a beverage inspired bake.
23:18These are like the chewy bobers that go into the bubble teas.
23:22With an East Asian surprise.
23:24So tell me what you spend your pocket money on then.
23:27Bubble teas.
23:29Bubble tea?
23:30Yeah.
23:30Bubble tea, bubble tea.
23:31Tea bubble, bubble tea, yes.
23:33Uh, and that is, just remind me is...
23:35Tea with bubbles in it.
23:36What are the bubbles actually made from?
23:39Sugar.
23:40Water.
23:40Oh, are they?
23:41And tabioca starch.
23:42It's been an education for me today, Isla.
23:45My name is Mrs. Teacher Isla.
23:48Please, Miss Isla, give me a bubble tea.
23:51No, sorry.
23:54Isla will fill a digestive biscuit base with a layer of buttercream and top it with a brown
23:59sugar cream cheese and the Taiwanese drink signature chewy bubbles.
24:04How are you going to make that filling then?
24:07So I'm making like a brown sugar and vanilla swirled cream cheese topping kind of thing.
24:13Interesting.
24:14Yeah.
24:15It's a quiet taste.
24:17It's like, oh my gosh, it's the best thing ever or ugh, I hate this.
24:22Biscuit is going in.
24:24With their biscuit base layers going into the oven.
24:26The base is going to go in for ten minutes.
24:29The bakers can move on to their fillings.
24:32This is the chocolate ganache filling, which will go into the pie.
24:37Rab and Liam are looking for fillings that are well balanced.
24:39I want it to be very, very, very limey because there's a lot of other sort of sweet flavours going
24:48off.
24:49But they also need to hold their shape when the pie is sliced.
24:52I'm going to see if my jelly's ready.
24:55Oh.
24:56Making a pineapple custard.
24:58There's pineapple chunks.
24:59The fridge will thicken it up more.
25:01You want it smooth.
25:02A bit fudgy.
25:04Hi, Penelope.
25:05Hi.
25:06Tell me about this obsession you have to spend your pocket money on.
25:09Surprise toy machines in little capsules.
25:12Oh, I know.
25:12You know the ones at the shops where you move it and it comes out.
25:16I love that.
25:16Put the tupee in.
25:17Turn, turn, turn.
25:18And then it goes plop.
25:19Plop.
25:19I suppose the one up from that would be the...
25:21Do you do the machines with the...
25:23Yes.
25:24Those are my favourite machines ever.
25:26My nephew is only 18 months, right?
25:29He actually managed to climb in.
25:31Cost us 40 quid to get him out.
25:33Really?
25:33What happened if you just left him?
25:36Well, yeah.
25:37That was a choice.
25:38Oh.
25:39You can't really do that with children.
25:41No.
25:41You'll learn that as you get older.
25:45Penelope's surprise toys will top a pineapple custard filling
25:48and a homemade shortbread biscuit base.
25:52I think you're the only baker making their own biscuit.
25:54Um, yeah.
25:55And by the time they all blitz their biscuit and put it in the oven,
25:58mine was already in the oven, so why not?
26:00Why not?
26:02And the second in the technical?
26:04Yay!
26:05Star Baker?
26:06Um, yes, but I don't want to get my hopes up.
26:09So if I do get Star Baker, I can have a...
26:12What?
26:13Me?
26:15You've been practising.
26:18Time to get it out of the oven.
26:21The biscuit base, it's looking very good.
26:24I don't think it's overbaked.
26:26Okay, orange cream cheese there, in we go.
26:29If they want to produce Star Baker level pies...
26:32Does it look like a bubble tea?
26:34The bakers need to get their fillings to set as soon as possible.
26:38Is that going to set in time?
26:39Yeah.
26:41Freezer.
26:42The more fillings the bakers add, the longer they will take to set.
26:46I want the chocolate ganache layer to be quite thick.
26:50Go, freezer, go.
26:52But go too thin, and flavours may get lost.
26:55So this is the lime filling.
26:59My pocket money cream pie is key lime pie.
27:03Nice.
27:03So are you baking your filling?
27:05Yeah, I baked my filling.
27:06Do you want to scrape the rest out or leave it in there?
27:09No, that's how much I have.
27:10Have you got more in there?
27:12No, that's the precise amount.
27:14I measured it.
27:15Okay, Chef.
27:19Ethan's precise amount of lime custard will go into a spiced Belgian biscuit base
27:24and be decorated with cracked meringue,
27:26hatching a chocolate version of his favourite fire-breathing pocket money treat.
27:32My inspiration is my love collecting my 3D printed dragons.
27:38And how many of these dragons do you have now?
27:40That's my fourth one.
27:41Okay, good.
27:42In my room I've got a designated area to them.
27:45Oh, have they?
27:45Like a sort of display cabinet or...?
27:47Just an area on a shelf.
27:49Okay, yeah.
27:50Quite low done.
27:51It's good.
27:52A bit like my awards section.
27:55What are these awards of?
27:56Three BAFTAs, eight comedy awards.
27:59We're going to get serious.
28:00And that was nominated for a children's BAFTA.
28:03It was beaten by Tumble, Mr Tumble.
28:05He's a piece of work, I tell you.
28:08Ethan has his own competition across the tent when it comes to his key ingredient.
28:14I think I've got a bit of a rivalry going,
28:17because I've just seen that Ethan is also doing a key lime pie,
28:22so I'm hoping that mine will be better than he is.
28:26Humphrey spends his pocket money on his favourite hobby, football,
28:29and he's hoping his traditional curd filling with a big kick of lime zest
28:34will get him out of the relegation zone.
28:37So are we going for, like, a classic key lime pie today?
28:40Yeah, neat decoration.
28:41Nice.
28:42But playing it a bit simple so that there's not really much to mess up.
28:46How are you feeling about this morning's technical?
28:48To come last in it, it's a bit annoying,
28:51but I'm hoping I can sort of perform well today.
28:54But we all have, like, bad moments with things that don't always go right,
28:57but you can totally bring it back with this.
28:59Yes.
29:02I suppose it's called pocket money because you keep it in your pockets.
29:05That's not all I keep in my pockets.
29:08No, I've got a book.
29:10Two books, as a matter of fact.
29:15And a ukulele.
29:18There we are.
29:1960 minutes, bakers.
29:21You've got 60 minutes left.
29:22What?
29:30That was actually really good.
29:32It's not in tune.
29:34No, not set.
29:36I'm just adding some marshmallows to the chocolate ganache layer.
29:40Most of the bakers have just one layer of filling to set.
29:43I think my key lime pie's baked quite well,
29:47but I just need to cool it so that it fully sets.
29:51But Lila has two fillings and needs her layer of orange jelly cream cheese to set
29:57before she can add her chocolate mousse.
29:59This is where it could all go wrong.
30:03It's got skin.
30:06I'm going to put on a little bit first and see what happens.
30:10See if it sinks or swims.
30:15It's sinking a little bit.
30:18I don't know what's happened, but it's so badly rummy.
30:23If her orange jelly cream cheese doesn't set in time.
30:27I'm just going to put it back in for a little bit longer.
30:30Freezer speeds everything up.
30:32Lila won't be able to add her cream or her decorations.
30:36Stop it for the best.
30:39Well, this is not going well for me at all.
30:48With less than an hour left to finish their pocket money cream pies,
30:52most of the bakers have started work on their decorations.
30:56I am filling my toy capsule moulds.
31:00I'm just making the meringue egg.
31:02No one knows what a dragon egg looks like.
31:03It just has to look like an egg.
31:05Is that like grass colour?
31:08That looks so much like grass.
31:11But Lila is still stuck on her fillings.
31:14Mine's not so...
31:15It's okay.
31:16It's really annoying me.
31:16Because I need to put in another filling.
31:20Still a little bit...
31:21Oh my gosh, what is that?
31:23It's orange cream.
31:24It looks nice.
31:25I'm just going to wait two more minutes.
31:30Just going through my pockets, see what I've got in there.
31:32Oh!
31:34Right, sir.
31:37Always handy to have on you.
31:39Now you've got a cricket bat!
31:4230 minutes, bakers.
31:44You've got 30 minutes left.
31:46Stop for it.
31:49I really need to get it in right now.
31:52As Lila finally gets her second layer of filling into chill...
31:56Work your magic.
31:57Oh!
31:59Things are hotting up with Umair's decorations.
32:02Cotton chips twice.
32:04They're not chips, they're churros.
32:06And what are you going to use those to illustrate?
32:09That I would spend my pocket money on funfair treats.
32:12What's your favourite ride at the funfair?
32:16Rollercoasters.
32:17Do you know that rollercoaster where you have the option to travel the same rollercoaster but sitting next to a
32:22financial advisor?
32:24You go round the sharp bend and he goes, you haven't put enough money away for your pension.
32:28Really scary.
32:30Do you have a pension?
32:31Yeah, yeah.
32:31Oh, you probably need one soon.
32:33Yeah, thanks.
32:36Umair's churros will top a chocolate biscuit base and a chocolate ganache, which will be stuffed with marshmallows to complete
32:43his s'mores inspired cream pie.
32:46I'm toasting the marshmallows because when you have a s'more, the marshmallows are usually quite melty and toasted.
32:52So it just improves the s'mores vibe a bit.
32:56Right, now I'm making the chantilly cream.
33:00You can't have a cream pie with, like, wet cream.
33:03So I've got my goals and my football and now I'm going to pipe on my cream.
33:10It's the moment of truth.
33:12This is the bit I'm really scared for.
33:14Are the baker's fillings firm enough to hold the layer of cream?
33:17Time to pipe.
33:19Time to pipe.
33:21That puts the cream in cream pie.
33:23This much sugar and vanilla icing sugar.
33:27I'm happy with the consistency.
33:34And this is not enough cream.
33:39I feel like I'm going to go out today.
33:42How long's left?
33:43What else have I got in these pockets?
33:46Oh, look.
33:48Let go.
33:49Let go.
33:51Fifteen minutes, Bakers.
33:52Fifteen?
33:53You've got fifteen minutes left.
33:55Grrr.
33:57Grrr.
33:59I've got to assemble.
34:04I'm making a caterpillar because inside the toy capsules you can find things like this.
34:09I must go back to those capsules because the last time I had one, I think I just got some
34:13chewing gums.
34:14Oh, yeah, that sometimes happens.
34:16Yeah, I felt like I'd been scammed.
34:18Being my age, I'm a bit prone to being scammed.
34:21Really?
34:21Yeah.
34:22Starts with a couple of checks and then before you know it, you put your house in their name.
34:26Oh.
34:28This is my dragon.
34:30Fish and black.
34:33I'll cry.
34:36I think my pie's pretty much done.
34:38It's just not set and this is not enough cream.
34:42Does anyone need help?
34:43Yeah.
34:45When the whipped cream comes, just sort of spread it around.
34:50Oh, my God, it's breaking.
34:53I swear if this didn't break it would be so helpful.
34:57Five minutes, bakers.
35:01You've got five minutes left.
35:04So beautiful.
35:06Doesn't matter about neatness or anything, just go.
35:09Thank you so much.
35:10My chocolate broke.
35:12So I'm using modelling chocolate now.
35:15This is my bubbles.
35:20There.
35:21Pretty much none.
35:24I need to put on my meringue.
35:26Just sort of gently spin it.
35:30Look how jiggly this is.
35:32One minute, bakers.
35:34Sugar!
35:38These are the little toys I have made.
35:46I just got to put in me marshmallows and we'll be fine.
35:50This dragon has to come out.
35:53Oh, it's working.
35:56There we go.
35:57Good girl.
35:59Yes!
36:00Oh, all right, here we go, here we go.
36:03That's it, bakers.
36:04Time's up.
36:08Well done, Lila.
36:09Thanks, Humphrey.
36:11Oh.
36:12I'm not really happy with mine.
36:14Look.
36:15It's a jingle.
36:17Oh.
36:18It's not set.
36:20It's okay.
36:29It's judgment time for the bakers' pocket money cream pies.
36:33Penelope, could you please bring your pocket money cream pie forward for judging?
36:36Could I have some help?
36:37Yeah.
36:39It's very heavy.
36:41Oh, it is heavy, isn't it?
36:42What's it made of?
36:43Lead?
36:43No.
36:44It's the plate.
36:46Wow.
36:56Penelope, tell us about your pocket money cream pie.
36:59Well, what I like to spend my pocket money on is surprise toy capsules and it's a pineapple
37:04tart.
37:04I really like the way you've brought this idea alive.
37:07The fact that you've made these little capsules yourself is impressive.
37:11Penelope is bright, it's colourful.
37:13Yeah, spot on.
37:15I'm going to open this.
37:17Oh.
37:18That's cool.
37:20Oh, and you made your own shortbread, didn't you?
37:23Yes.
37:24You see the layers there?
37:25The shortbread base, the pineapple filling and the cream.
37:30I love the pineapple filling, but the base is too thick, so the ratio is slightly off.
37:34Yeah.
37:35But flavours, textures, really good.
37:37This is really delicious.
37:38It's my first time eating a pineapple pie and I'd have it again.
37:42Good job.
37:53For my pocket money cream pie, I've chosen to do a bubble tea cream pie.
37:57Your pie crust is very neat. I really like the piping round the edges as well. Yeah man, visually spot
38:03on.
38:04It's really unique, we've never had someone make a bubble tea flavoured bake before.
38:08It's a brown sugar milk flavoured bubble tea.
38:11We've got lovely clean defined edges here.
38:18I love that.
38:20That is so ingenious.
38:22The biscuit is buttery and beautiful.
38:25That filling is like a sophisticated caramel custard that you would get in a Michelin style restaurant.
38:30Then you've got the little hit with these lovely tapioca pearls that you've made.
38:33Someone's going to steal this.
38:34It's really good.
38:36Normally I'm not really a fan of the tapioca balls but it gives it just that extra dimension of texture.
38:41Smashed it.
38:42You've had a very good day.
38:43Well done Naila.
38:51My pocket money cream pie is a small screen pie and what I would spend my pocket money on is
38:57funfair treats.
38:59It definitely screams funfair.
39:01Candy floss, the churros, the marshmallow as well.
39:03My only concern is that your actual cream pie just seems a little bit shallow.
39:08I would have liked the cream pie itself to maybe have stood without the dish.
39:12Shallow but solid layers.
39:14Churro.
39:17The biscuit base is so nice and crisp and crunchy and a little bit salty.
39:21That chocolate is dark and smooth and then you have that creamy marshmallow topping.
39:25It's so good.
39:26And I also love that you made your own churros.
39:29A lovely technique to push yourself on dessert day.
39:32Impressive.
39:42Humphrey, it's absolutely beautiful.
39:44It's so neat.
39:45I love how defined it is.
39:47Yeah, it's my type of pie man.
39:49Football themed isn't it?
39:50Very creative.
39:51My cream pie is a key lime pie.
39:55Look at that.
39:56Nice layers.
39:56All of them are thin.
39:58Yeah.
39:58Sharp.
40:01The crust is wonderful.
40:03It like melts in your mouth.
40:04The filling is so delicate and perfectly limey.
40:07I love the touch of the coconut on top as well.
40:09You've done a really good job.
40:11Smashed it, bro.
40:11All the layers are spot on.
40:13What team do you support?
40:15Garby.
40:15It's a shame.
40:16But the pie is class.
40:27Liam and Rav, guess what?
40:29It wibbles like a hot chocolate too.
40:32That's ribbly.
40:33That is shaky.
40:35So my fucking money cream pie is inspired by orange hot chocolate.
40:39I really like how your pie crust is very neat.
40:42And it's held up.
40:44I just don't know if it's going to slice.
40:45What do you think?
40:47Yeah.
40:48It will.
40:49Right, let's go for it.
40:51Are you ready?
40:53Always.
40:54Go on, Rav.
40:54Go on, Rav.
40:56Mmm.
40:57Kind of.
41:01I think flavour-wise, it works because you have chocolate and orange.
41:04It's a classic combination.
41:06Your pie fillings, though, just haven't set.
41:07But what I do really like is your crust because it's very thin and crisp.
41:12It's a good flavour because it's not too sweet.
41:15But the filling is very soupy and it all sort of merges into one.
41:26My pocket money cream pie, it's meant to represent my love of collecting 3D printed dragons.
41:32OK, the pie crust is not the neatest, but what I do like, the golden chocolate dragon.
41:38It's key lime pie with a speculose biscuit base.
41:43I really like the balance of that biscuit where it's slightly spiced and the lime together.
41:48Flavour-wise, it's great.
41:50Your base itself, though, is a little bit too thick.
41:52And do you remember when Rav and I came over and you had, you know, that leftover filling?
41:55It was kind of hinting to you to put it in and you was like, no, it needs more filling.
42:01Well done, Ethan.
42:06I don't know if I'm going to get through or not.
42:09I know my filling didn't work, but Rav did say they were a lovely combination.
42:14I'm feeling really happy because, like, coming last in the technical, it really got me really sad.
42:22But I'm hoping I've done enough to get through.
42:24I think a chance of me winning Starbaker is very high, but the person that I think is competition for
42:31me, it's Isla.
42:38The judges have decided who will be Starbaker and who will be leaving the tent.
42:46Well, Bakers, well done on your desserts.
42:50Rav and Liam have made their decision.
42:52And today's Starbaker is...
43:00It's Isla.
43:02Well done.
43:07Well, there's bad news too.
43:09The person leaving us is...
43:19It's Lila, I'm afraid.
43:21Sorry, Lila.
43:21You've been so much fun to have in the tent.
43:25Mmm.
43:26I'm going to miss you.
43:27We don't want you to go.
43:30I'm feeling very disappointed to be going home, especially as I was so close to final
43:35suite.
43:36But at the same time, I'm quite happy because I ran out of shorts and leggings that have
43:40pockets in them to put in my microphone.
43:43So, like, it's not all bad.
43:47Can we give it up for Lila?
43:48Because Lila is going to applaud so much.
43:51You've gone so well.
43:53Well, my highlight has definitely been meeting Harry Hill and doing, like, dances with him.
43:58Hi, Harry.
43:59Everything, every bit of this experience has just been amazing.
44:03Lila.
44:04Well done.
44:06Oh, I'm Star Baker.
44:09Absolutely ecstatic.
44:11You know what's so nice here is when the junior bakers bring something so fresh to the tent,
44:16and then when Rafa and I get inspired.
44:19I will definitely be having a bubble tea to celebrate tonight.
44:23Next time.
44:24Get those pasties out of the oven now.
44:26It's pastry day.
44:27And the bakers' last chance.
44:29Dun-dun-dun!
44:31To make it to finals week.
44:32Very stressful.
44:33It's amazing an easy time in the junior bake-off tent. Forget it.
44:36They battle to perfect their path.
44:38And a dream team shoe stopper.
44:40I can't fault you for the shoes.
44:41Turns into a nightmare.
44:43Yeah.
44:44I'm gonna go home today.
44:46I'm genuinely going home.
44:49You enjoy this song.
44:52We'll come soon.
45:17We'll have to go home today.
45:18As you can then play as a uncle.
45:18Amen.
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