- 13 hours ago
Junior Bake Off - Season 11 - Episode 12
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00:00We use a lot of Canadian maple syrup on this show, which got me thinking about some of
00:04the great British tree saps, like this sycamore.
00:12Cheers.
00:22Lovely.
00:23Welcome to Junior Bake Off.
00:29Last time...
00:30I feel like Willy Wonka.
00:31It was mash-up day.
00:33Dubai chocolate and shortbread, never tried that before.
00:35It's you sort of random.
00:37Miko's chiffon cake.
00:38It's like eating silk.
00:39Earned her the first star baker of finals week.
00:43And whilst Penelope had a hard time...
00:45Is it rock solid?
00:46It was Myla, who fell flat.
00:48Oh, it did sink.
00:49Yeah.
00:49And had to say goodbye.
00:50There's Gootie and then there's on the bed.
00:51It's on the bed.
00:52I think I've done really well.
00:54I'm just upset to leave.
00:56This time...
00:59All aboard for travel day.
01:01I'm gonna take you guys to Japan.
01:04With a tricky technical from the land of the rising sun.
01:06It's not getting off the map.
01:08It's breaking.
01:09And we travel the globe.
01:10Oh, elephant.
01:12In a pastry shoe-down showstopper.
01:17Whose journey will be smooth sailing.
01:19It's delicious.
01:20And who...
01:21...will be sent packing.
01:25I'm never gonna be able to shoot after this.
01:28I'm never gonna be able to shoot after this.
01:34Travel day!
01:35Travel day!
01:36Travel day!
01:37Woohoo!
01:38It's travel day!
01:40I love traveling, so I think today's gonna be a very, very fun day.
01:43What do you think the technical is?
01:45I have no idea.
01:46Either you're in an aeroplane with people that take off their shoes and socks.
01:51Horrible.
01:52Or you're cramped in a van with your brothers.
01:55Do you want me to do your...
01:57Um, yes please.
01:59I love traveling even though I haven't been on a plane before.
02:01I hope travel day is plane sailing.
02:07What could it be for travel day?
02:09It could be like something from a different country.
02:11Maclava or sweet rice or something like that.
02:14Hopefully they won't make it too hard for us.
02:17Morning bakers.
02:18Today Junior Bake Off is going global.
02:20Because it's travel day.
02:22And your technical challenge has been set by flavours most frequently.
02:25The second flyer, Liam.
02:27Liam, do you have any worldly words of wisdom for the bakers today?
02:31Don't go nuts with the heat here.
02:32Or you'll end up with a sticky mess.
02:35Well, it is a technical challenge.
02:37It's judged blind.
02:38Thanks for checking in.
02:39Your flight is now boarding.
02:41Please go to gate.
02:43See you on the other side.
02:45For your technical challenge, Liam is transporting us all to Japan
02:49with his oh-so-sweet sushi.
02:51Steaky coconut rice topped or filled with tropical fruit
02:55and shaped to look like sushi.
02:57When I'm at the sushi restaurant, I always ask for the chopsticks.
03:00By rubbing them together, I'm able to create fire and cook it.
03:03Your oh-so-sweet sushi must be served with a chocolate drizzle soy sauce
03:07and mint cream wasabi.
03:09You have one hour in which to make Liam's oh-so-sweet sushi.
03:14On your marks.
03:15Get set.
03:17Bake!
03:19Oh, my gosh.
03:21Oh, God.
03:22Ooh.
03:23Wow.
03:24All of the bakers have been given the same ingredients
03:27and paired back recipe.
03:29That's interesting.
03:30To make Liam's oh-so-sweet sushi.
03:33To make the coconut rice, add the rice, coconut water,
03:37coconut extract, bring to the boil.
03:39I've not had coconut rice before.
03:41It smells really good.
03:42Has yours come to the boil?
03:43Yeah.
03:44No, not yet.
03:46Come on, come on.
03:47The bakers must bring the sushi rice to a rolling boil
03:50before reducing to a simmer.
03:52I haven't made sweet sushi,
03:54but I've made normal sushi with my auntie before.
03:56It was really fun, actually.
03:57But then we got to eat it after, so...
04:02Liam?
04:03Yes?
04:03Have you accidentally put your lunch here?
04:05I have.
04:05These are my oh-so-sweet sushi.
04:08So you've got coconut rice, a fruit leather,
04:11a chocolate soy sauce,
04:13and we also have, like, a mince cream,
04:15but it looks like wasabi.
04:16It's like an illusion.
04:17So you're trusting them to cook rice?
04:19I know.
04:20Once their rice is cooking,
04:21they have to press on with the other elements.
04:23You have the mango fruit leather.
04:25The bakers will spread mango puree
04:27on the piece of parchment paper,
04:29and then they have to cook it using the microwave.
04:31Too thin, and it'll be crispy,
04:32and too thick, it won't dry out.
04:34The assembly process is very delicate.
04:36And you've got two different styles...
04:39Yes. ...of sushi.
04:40So we have the maki roll and the nigiri.
04:43We want everything to be really neat today.
04:45I want to be fooled when I look at these oh-so-sweet sushis.
04:48Shall we eat?
04:49Yes.
04:54It's very refreshing, isn't it, Liam?
04:56Because you have that thin layer of the fruit leather,
04:58you have the rice that's perfectly cooked in the middle,
05:00and with the addition of the fruit
05:02and the chocolate soy sauce, it's really good.
05:04Let's just hope the bakers stay level-headed,
05:07or they can end up in a sticky situation.
05:09Sushi-washed.
05:11So...
05:11Oh, ho, ho, ho, ho!
05:18Oh, it's bubbling.
05:20With their sushi rice simmering,
05:22the bakers can move on to their first illusion sushi element,
05:25a mint cream representing wasabi paste.
05:29To make the wasabi cream, strip the leaves off the mint sprigs
05:33and add to a small food chopper along with the double cream,
05:37lime zest and icing sugar.
05:39Morning, Miko.
05:40Morning, Harry.
05:41You've widely travelled?
05:42It's travel day after all.
05:43I have been to Japan, actually.
05:45Oh, you have?
05:45Yeah, I have.
05:46Gosh.
05:46I went last year with my mum and my dad.
05:48I spent all my money at the claw machine, though.
05:51Oh, the claw machines.
05:52Yeah, they're really good.
05:53They've got them in Herm Bay.
05:54My young nephew climbed up inside it.
05:56Oh, and then did he take the toys?
05:58We spent 40 quid trying to get him back.
06:02Oh.
06:04Unlike real wasabi...
06:06I don't really like wasabi.
06:07It's, like, really spicy.
06:09...Rav and Liam are looking for a perfectly whipped,
06:11sweet and creamy texture.
06:13You have to make sure it's thickened,
06:14but you don't want to over-whip it,
06:16because it can go from being really nice and gorgeous
06:18to split in one second.
06:20I think my wasabi cream is coming along nicely.
06:24It's not.
06:25I forgot the icing sugar.
06:27It's a bit runny.
06:29That's good.
06:30It's holding itself up.
06:32So I'm just going to spoon it into the piping bag.
06:35This kind of looks like my mum's mint's arse.
06:39Icing sugar.
06:40Would you like to travel, Humphrey?
06:42Um, we went to Malta one time.
06:45Malta, yes.
06:46Home of the Malteser.
06:48Honeycomb middle that weighs so little.
06:50Yeah, well done, Harry.
06:52You're very proud of your jokes, aren't you?
06:55Have you got a joke for me, Humphrey?
06:57I bet it's too rude to say, isn't it?
06:59Whisper it.
07:03Can't say that on TV.
07:05Yeah, it's all cancelled.
07:08Has it been ten minutes?
07:10I've just finished boiling the rice.
07:12Now it's just going to sit for ten minutes with the lid still on.
07:15As the rice continues to cook whilst resting...
07:18Oh, yeah, that looks good.
07:20The bakers can turn their attention to the mango fruit leather,
07:23a substitute for sushi seaweed.
07:25Making the fruit leather for the nori.
07:28The bakers must first make a mango puree.
07:30You have to puree the fruit and sugar together until smooth.
07:35Before reducing it in the microwave.
07:37It says for eight minutes is a pretty long time though, yeah.
07:40Microwaving reduces the moisture in the puree,
07:43making it thicker and concentrating the mixture.
07:45Eight minutes.
07:46Yeah.
07:47There we are. Start.
07:49Until it reaches a sticky but spreadable consistency.
07:51The mixture should have reduced by 50% and be thick and sticky.
07:56As I remember, you're quite a fan of all things Japanese, aren't you?
08:00Yeah, I am.
08:01Where else is on your list of places to visit?
08:03Brazil.
08:04Is it limbo dancing?
08:05Do you ever go do that limbo dancing?
08:07Yeah.
08:08We can go dance.
08:08It's more like that.
08:10Yeah, I was Kent limbo dancing champion, 1978.
08:14Yeah.
08:15Wow.
08:16I did the limbo under the fridge door, so we used to train.
08:18Here we go.
08:19Ah, limbo, limbo, limbo.
08:21Ah, limbo, limbo, limbo.
08:22Woo!
08:23Oh, no.
08:23Just a towel there.
08:25Yeah, there we go.
08:26Yay!
08:27Still got it.
08:28Yeah.
08:29I think that's done.
08:31Now this needs to go into the freezer to chill.
08:38Oh, okay.
08:40I'm a big fan of the ancient Japanese art of paper folding or origami.
08:44I can show you the basics if you like.
08:46Take a piece of paper like that and you just fold it across like that in half.
08:51And then you open it up slightly.
08:53And there you have a greetings card.
08:57Half an hour, bakers.
08:59You're halfway through.
09:00What?
09:0130 minutes left.
09:03Okay.
09:04Ooh.
09:05After microwaving the mango puree.
09:07It's quite thick and sticky actually.
09:09The bakers must then spread the mixture onto parchment paper so it can be reduced further to a leather-like
09:15texture.
09:16I have no idea what the consistency is supposed to be.
09:19Spread too thick and the layer won't set enough for a neat sushi assembly.
09:24Why isn't it spreading out?
09:26Too thin and the mango leather will be too brittle or worse, will burn.
09:33It's quite thick.
09:34I just need to be a bit careful.
09:38Okay.
09:38Cook the fruit leather for four minutes until it has dried out.
09:41I've never made fruit leather before.
09:43We'll see how it goes, I guess.
09:45What else do we use fruit leather for?
09:47I was thinking whether you could actually use fruit leather to make other things.
09:51You wouldn't make shoes out of banana leather, would you?
09:53No, it's quite slippery.
09:53Because you keep slipping over.
09:55Yeah.
09:57Oh, it's leathery.
09:59It's definitely leathery.
10:00I'm quite happy with that, actually.
10:02Oh, it's burnt.
10:07It's brown.
10:10I don't know what to do.
10:12You have enough time to restart.
10:14Yeah.
10:15I'm starting again.
10:16I have some ingredients here.
10:17And Penelope isn't the only baker who needs to restart their fruit leather.
10:23I'm going to do my mangoes again.
10:24Because there were like black spots everywhere and I thought, that's not normal.
10:28Here's another example of the ancient art of Japanese paper folding origami.
10:32You take a square of paper like so, and then you do what I call scrunching.
10:38And there you have it.
10:40A ball.
10:4615 minutes, bakers.
10:47You've got 15 minutes left.
10:51Everybody's still ahead of me.
10:53While Penelope and Isla F remake their mango fruit leather.
10:58The rest of the bakers can move on to their faux soy chocolate sauce.
11:02To make the chocolate soy sauce, put the chocolate and coconut oil into a deep-proof bowl and microwave until
11:08I'm melting.
11:09Let's melt this.
11:13Stirring the black food colouring.
11:15This looks quite soy saucy.
11:17And suck up the soy sauce into the fish rustle.
11:19Oh my God, that is adorable.
11:20What's a fish bottle?
11:21Do you like sushi?
11:22I love sushi.
11:24I don't really like nigiri though.
11:25No, I've seen her.
11:26She's a bit aggressive, isn't she?
11:27She's over there staring at me now.
11:29Yeah, all right, love.
11:30Wind your neck in.
11:32Assembly.
11:33I'm just making the nigiri.
11:35My sushi will be quite small.
11:38Like that.
11:40Let's go for that.
11:41At least I know I've got nigiris up.
11:43But the nigiri sushi is only half the battle.
11:45Oh my gosh, this is the hard bit.
11:48As the judges are also demanding four maki rolls.
11:51Okay, here we go.
11:57It's not getting off the map.
12:00It's not working.
12:04It's not rolling up.
12:06Squeeze it together.
12:08That's my sushi roll.
12:10How did she get rolled?
12:17I've not tried any of my rice yet, but...
12:23My rice isn't cooked.
12:26How long have we got?
12:27Here's another example of the ancient Japanese art of paper folding, or origami.
12:32You take a really big piece of paper like this, you fold that across like that,
12:36and then you bring that flap forward and round, and then you bring that flap there, over down and round.
12:44And you just fold that down like that, and there we have it, an origami fridge.
12:5110 minutes, bakers.
12:53How?
12:53You've got 10 minutes left.
12:55Okay, looks better now.
12:57It's a little bite, but I can just flip it over.
12:59Having remade their fruit leather.
13:01Okay, what's the next?
13:03Chocolate soy sauce.
13:04Isla F and Penelope are still playing catch up.
13:07So, I'm making the soy sauce.
13:09While Humphrey tries to rescue his rice.
13:12I'm just going to try and heat this rice back again, so that it corks.
13:18I've got time. I've got this.
13:20I was not able to do the roll, but I mean, sometimes you have to improvise.
13:25Why did it break? It was almost going to work.
13:28Bit gutted about that.
13:30Right then.
13:31Let's trim off the ends.
13:33I'm going to cut it evenly.
13:35Oh my God.
13:37Too sticky.
13:38Oh my God, it's so hard to cut.
13:40Five minutes, bakers.
13:42You are joking, huh?
13:44Whew, right.
13:45Oh, goodness gracious me.
13:49Yes!
13:50The first sushi law done.
13:52That's as cooked as I'm going to get it.
13:54I have to put this on while it's hot.
13:56I've got to just assemble.
13:58It's kind of falling apart.
14:00It's too hard.
14:03It's breaking.
14:05God.
14:06I'm going to try and make a little roll.
14:09It's broken.
14:11The secret is not to stress.
14:13I need one more, just one more.
14:15You know what, I think I've got time to do this.
14:17One minute, bakers!
14:20Come on, come on.
14:22I don't even know.
14:24It's not working out well.
14:26Coat it in sesame seeds.
14:28They're going to be like, is this for a mouse or something?
14:30Plates with the wasabi cream.
14:33So ugly.
14:34Pedalopy, do you need any help?
14:35Yes, please.
14:36Could you bowl this up if possible?
14:38Of course.
14:43Sushi!
14:49Time's up, bakers.
14:50That's it.
14:51Step away from your bakes.
14:52That was way too hard.
14:55I've looked around the room and most people have rolls except for me.
14:58I'm a bit worried.
14:58Right, bakers, please bring your oh-so-sweet sushi and place them behind the photographs of yourselves on the front
15:04table.
15:06Kitty, yours look really good.
15:08That rice is...
15:10Well done, Penelope.
15:11Well done.
15:19It's judgment time for the bakers' oh-so-sweet sushi.
15:22Nice to see him.
15:23It's Rav and Liam.
15:26So we were looking for sweet sushi, coconut rice filled and topped with tropical fruit and served with a chocolate
15:34drizzle, soy sauce and a mint cream.
15:37Wasabi.
15:38The judges have no idea whose is whose.
15:41Not exactly what we've worked for, but a good interpretation of the brief.
15:47Alright, first one.
15:49Really good attempt on the niguri shape.
15:51The maki rolls look pretty neat as well.
15:54But some of the fruit leather, it just looks a little bit like it's too thick.
15:59I love your consistency of your chocolate drizzle.
16:03The fruit leather tastes really nice, however the rice still has a lot of bite in there.
16:09Next one.
16:11Where's all the rice gone?
16:12I like the use of the fruit and the decoration, but they are very small.
16:19The mango leather is really nice.
16:20But next time we would like bigger pieces and the rice is really undercooked.
16:28Not the shapes that we were looking for.
16:30These look more basic than the others because it's just some mounds of rice with fruit.
16:36The mango leather, really good texture.
16:38Your chocolate drizzle, spot on.
16:41Cream is really nice, but your rice is undercooked.
16:46There hasn't been a massive attempt at trying to get the illusion effect on these.
16:52We needed rice in the maki rolls.
16:56The rice is slightly undercooked.
16:58Your mint cream needs to be whipped a little bit longer because it doesn't really hold its shape.
17:02The leather as well is quite brittle.
17:06There's no maki rolls, but I really do like your nigiri design.
17:13The chocolate drizzle is really good.
17:15And your cream, good flavour, but it has started to split.
17:18The rice on this one is also really undercooked.
17:23There has been an attempt when it comes to the maki roll, but they're just untidy.
17:27I think that also the leather was quite brittle because it's not holding together.
17:33The fruit leather on this needed a bit more work.
17:35The rice, again, is undercooked.
17:37But what I do like is your mince cream.
17:40That's really good.
17:44Okay. Last one.
17:46They look promising.
17:47Yes, they do.
17:49These look most like maki and nigiri.
17:53Cream is really good.
17:55Chocolate drizzle is really good.
17:56Really good presentation.
17:57The rice is crunchy.
17:58All of them are crunchy.
17:59So it's going to be really hard to judge this today.
18:02Tough day in the office.
18:05Rav and Liam will now rank the baker's oh-so-sweet sushi from economy to first class.
18:11In seventh place, we have this one.
18:15Penelope, just a little bit untidy and your rice was undercooked.
18:18Okay.
18:19In sixth place, this one.
18:21Isla.
18:22It was just very small.
18:24Where did all the rice go?
18:25I didn't have enough fruit leather to cover it.
18:27Miko is fifth.
18:29Humphrey is fourth.
18:30And Umair is third.
18:32Leaving Kitto and Isla L in contention for the top spot.
18:36In second place, we have...
18:44This one, Kitto.
18:45The rice needed cooking, but if it was real sushi, it would be very impressive.
18:50Which means in first place, we have this one, Isla.
18:56The rice wasn't cooked, but in terms of visual, spot on.
19:00Nice one.
19:01So, well done, Isla.
19:02Come and have a look at each other's sushi, and we'll see you shortly for the showstopper challenge.
19:07I'm so, so happy to be first place.
19:10I think making sushi and eating a lot of sushi definitely helped me in this challenge.
19:15That's really nice.
19:16The leather did not work at all.
19:20I'm very pleased with second place, but I think that the competition is still very, very close.
19:27In a way, it's a good thing, because it means that there's a lot of weight on your showstoppers, you
19:31know?
19:31I have to do the best as I possibly can in the showstopper, because I don't really want to get
19:36out.
19:37Sad.
19:38The challenge was much tougher than I thought.
19:40I'm really worried about the showstopper.
19:42I just need to get on with it and make sure that I remember what I'm here for.
19:46One challenge remains to decide who will be Star Baker and who will be going home.
19:53Welcome back, bakers.
19:55It's time to pack your bags, because for your showstopper challenge, we're going globetrotting.
20:00I always prefer to trot when I'm abroad, because if you canter or gallop, you miss a lot of the
20:04good stuff.
20:05With shoe pastry postcards, elegant edible shoe scenes decorated to transport us to another country,
20:13you may choose any destination you like, so long as it's personal to you.
20:16So you may choose the Taj Mahal because you went there with your family,
20:20or Ancient Rome's Colosseum because you once sat next to Mary Beard on the tube.
20:24Wherever you choose, Rav and Liam would like you to link the flavours in your bake to the place you're
20:29taking them to.
20:30You have two hours in which to make your shoe pastry postcards.
20:33On your marks, get set, bake!
20:40Good luck everybody!
20:49That was an accident.
20:51So I'm just boiling my butter, my water and milk.
20:55To begin the shoe, the bakers must bring all the wet ingredients to a rolling boil.
21:01So leave that there to boil.
21:02What's your favourite place in the world to go on holiday to, guys?
21:05Japan.
21:06I want to go to Japan.
21:07I really want to go to Japan.
21:08I wouldn't mind, yeah.
21:09We could do a bake off Japan.
21:11Yeah, like a travel cookery show.
21:14Who's going to broadcast that, though?
21:18So I'm adding in my flour right now.
21:20Now I need to stir really, really quickly.
21:22Cook all the flour off.
21:24Oh my god.
21:25For today's showstopper, we're asking the bakers to transport us across the world in the form of shoe.
21:31We're asking them to create a scene, a postcard, replicating somewhere that they like to go or love.
21:37I'm making one of the wonders of the world.
21:40The Junior Bake Off tent should be a wonder of the world.
21:42The amount of history.
21:43The bakers have already had a go at making shoe in the tent, so I'm hoping that they took our
21:47notes from the first time round to improve today.
21:49I do not want a repeat of their technical on pastry day.
21:52Each shoe pastry shape must be filled with two delicious fillings, but most importantly, they have to work well together.
21:58I'm doing peach jam and chantilly jasmine.
22:01In terms of decoration, I want to see bright, bold colours, whether that's through crackerland, fondant work.
22:08It has to enhance the overall experience.
22:10I'm going to make some into snakes and binoculars.
22:13We want to see perfectly baked shoe, filled with something totally delicious, and decorated to look really magical.
22:19I will do the Jamaican flag, fillings, sorrel jelly, spice crempat.
22:25Yaman.
22:28Hi, Penelope.
22:30Hi.
22:30Tell us about your shoe pastry postcard.
22:32My shoe pastry postcard is a Hong Kong Skyline, so I just added cocoa powder in my shoe to make
22:39it look a bit darker,
22:40because it's going to be a night scene.
22:42They all light up of different neon colours, and it's really, really beautiful.
22:46Penelope will bring the brilliant Hong Kong Skyline to life by using chocolate shoe filled with milk tea cream,
22:53alongside Hong Kong French toast flavoured cream.
22:56How are you going to do that, then?
22:58So, I am making a kind of cream that has condensed milk and peanut butter.
23:02That sounds absolutely delicious.
23:04And how do you feel about today's showstopper? Are you excited?
23:07I'm very excited for showstopper, because I got star baker last time.
23:11Yes, you did with your suffragette shoe.
23:13Yeah, I've got my lucky socks on I had last time.
23:15Great.
23:16So, fingers crossed.
23:19I want to reach 80 degrees.
23:20Miko also succeeded in her heats pastry day, winning the technical, and she's basing her postcard on a recent trip.
23:28I'm going to take you guys to Japan.
23:31They have bow and deers.
23:32Oh, that's nice.
23:33That's very nice.
23:34They're very polite.
23:35Like that?
23:36Would it be like that?
23:36Like that.
23:38Okay.
23:38Yes.
23:38Like that.
23:40Yes, with the arms up.
23:41What about this one?
23:42Like a cross between a bow and a wave.
23:45You can make it up.
23:47Oh, interesting.
23:50Miko will create her pagoda a la shoe using the delicate flavours she enjoyed in Tokyo of peach and white
23:56chocolate jasmine.
23:58You always bring something totally unique to every challenge.
24:02It's quite ambitious.
24:03Do you feel confident?
24:04I feel quite confident.
24:06No pressure, but I've got high expectations.
24:08No pressure.
24:09Oh, no pressure.
24:10You've set the bar very high.
24:11Miko, good luck.
24:14Okay.
24:15The next step is adding the eggs slowly.
24:17Adding the eggs gradually is the only way to achieve the perfect shoe texture.
24:22It's a really crucial step.
24:24I know when it has enough when it slowly comes off a spoon.
24:28Signified by a dropping V shape.
24:30You see the V there.
24:32Yeah, that needs more egg.
24:33Oh, my God.
24:34Hello.
24:34But if the bakers add too many eggs, their dough will be too runny to pipe.
24:38I don't want it to be too thin.
24:40Not enough eggs and the shoe will be dense and deflate when baked.
24:44I'm really scared about the texture.
24:46I'm really not sure.
24:47Ayla.
24:48Hi.
24:48Tell us about your shoe pastry postcard.
24:51I'm doing Egypt and I'm going to do the Pharaoh's face.
24:54I'm doing a pistachio whipped ganache, an orange curd and candied pistachios.
24:58Pistachio, orange.
25:00Yeah.
25:00Do you like that flavour combination?
25:02Yeah, I like it.
25:02Like salty and sweet and sour.
25:05So, yeah, hopefully it hits all the senses.
25:06Mmm.
25:08Ayla El will be transporting us to ancient Egypt by creating a Pharaoh face filled with pistachio
25:14whipped ganache and orange curd, finished with royal icing.
25:18Is this ready, this shoe pastry?
25:20I don't think so.
25:21It's quite thick, so...
25:23So you would add more egg to this?
25:24I would add a little bit more, not too much.
25:26How much?
25:26Just like a tea spirit.
25:30Oh.
25:33Dun-dun-dun.
25:35Pretty much ready to pipe now.
25:37So I'm just piping the shapes to make the pagoda.
25:40Perfect piping is crucial.
25:42That needs a bit more.
25:43So each destination is immediately recognisable.
25:47This is a Hong Kong skyline with a junk boat.
25:50I like to think of it as a smiley face, two eyes and a poop emoji.
25:54They're making a lot of little eclairs so then I can arrange them together like a puzzle
25:59to make the shape of the Pharaoh.
26:01It now resides in the British Museum.
26:04Yes.
26:04Doesn't it?
26:05Which isn't...
26:06We're not sure about how we feel about that.
26:08Is it ethical?
26:09Ethical?
26:09We don't know.
26:10Yeah.
26:10This probably isn't the show to go into that.
26:12You have to go into that.
26:15Ayla, tell us about your shoe pastry postcard.
26:17My shoe pastry is the Bordel Arab in Dubai.
26:21It's going to be filled with a whipped white chocolate ganache and pistachio.
26:25You know the other Ayla isn't it?
26:26Why are you stirring the pot today?
26:28We love gossip.
26:29Ayla against Ayla.
26:31Heat A against Heat B.
26:34Ayla F will recreate Dubai's most iconic luxury landmark from shoe filled with whipped white
26:39chocolate ganache and pistachio creme pat, topped with chocolate crackling.
26:45All right, so this is the blueprint.
26:47So we enter here.
26:49We can get control of the reception desk first.
26:51Then three of us will go up and disable the alarm.
26:55And then we will travel up to the top floor where they believe the safe is.
26:59And you've got the combination for the safe.
27:01We can't do that.
27:02We could steal all the towels and soap from the toilets.
27:07Let's redo that.
27:09Oh, my God, your crackling looks so good.
27:11Hi, Kitto.
27:12Hello.
27:12I am doing Mount Shoden, Mount Snowden.
27:15I've never seen this technique before of pressing it in between your hands.
27:19It's not going to weigh your shoe down too much.
27:22No, not too much, no.
27:23OK.
27:24They look a little bit thick though.
27:25There's quite a lot of shoe underneath, so hopefully it will lift up a bit.
27:31Taking us to the dramatic heights of Erwythwa, also known as Mount Snowden, Kitto will use crackling covered shoe, filled
27:39with traditional Welsh barabrith creme pat and chantilly cream.
27:43You weren't tempted to put any of the prominent Welsh people on Snowden?
27:48No.
27:48The better known Welsh people like Rob Brydon?
27:51He's Welsh.
27:53Keeps it quiet.
27:53I haven't heard of him.
27:54I think he went on, Who do you think you are?
27:55And they found out he was Welsh.
27:57I've never heard of him before.
27:59Rob Brydon?
28:00No.
28:01You don't know how satisfying it is to him.
28:04Wait, why is that satisfying?
28:06Yes.
28:06You hear that, Rob?
28:07Is he like your enemy?
28:09Oh, he's a very good friend of mine, it's a matter of fact.
28:11Let's put these in the oven now.
28:15Probably going to burn, but...
28:16I'm going to put it in for 10 minutes at 200 fan, and then I'm going to drop it down
28:21to 170.
28:22Please work, but I hope they work.
28:25I'd never been abroad until recently.
28:27I got to the airport, the bloke says take your shoes off, put them on the tray, which was odd,
28:31because I've never had that in Pret-a-Manger before.
28:3460 minutes, bakers.
28:36You're halfway through.
28:37Oh, my gosh.
28:38As if making shoe pastry wasn't hard enough.
28:41Phew!
28:42Yeah, I'm happy with that.
28:43The bakers have to make at least two complimentary fillings.
28:46I'm making my hazelnut and white chocolate.
28:50Cardamom and cinnamon are the main flavours.
28:52It's not too overpowering.
28:54As well as pairing perfectly, they must take the judges on a journey through taste.
28:58Hong Kong milk tea is a really, like a really, really strong tea that goes, whoa, that's tea.
29:05So, I'm going to blend these up.
29:07It's crazy, both eyelids and pistachio.
29:15Yes.
29:16Oh, that's good.
29:17But while most of the bakers have finished their first filling.
29:21Oh, gosh.
29:22Penelope has missed a key ingredient in hers.
29:25Oh, gosh.
29:26I forgot about the egg.
29:29I'm really panicking.
29:30Now I have to start again.
29:32I need some help.
29:33Who do you think is the least busiest?
29:44These are looking good.
29:46The crackling isn't weighing it down.
29:49Take that, Liam.
29:50No.
29:52They look good.
29:53So, now I'm going to turn the oven off and just put them in there for ten minutes.
29:57Isla, could you help me?
30:00Having had to restart her first shoe filling.
30:03Right, cool.
30:04Thank you so much.
30:05It's okay.
30:06Penelope must catch up with the other bakers, making their second.
30:10I'm just going to make my dark chocolate ganache now.
30:14So, now I'm making my orange curd.
30:16It takes about 15 minutes for us to pick it up there.
30:18It takes forever.
30:19So, I'm hoping that is a mess.
30:22Oh, just looking at my passport photograph.
30:27Doesn't look anything like me.
30:29Wait a minute.
30:30That isn't me.
30:31This is my mum's passport.
30:34What?
30:3530 minutes, bakers.
30:3630 minutes left.
30:3830?
30:39Lord, that went quickly.
30:42I'm very, very happy with them.
30:47Mmm.
30:47They're nice and crispy on the bottom.
30:49They sound hollow.
30:50Yeah, they're really good.
30:51If anything really comes bad, it looks like a poo.
30:54Oh, Umair, look at those.
30:55The inspiration are the pyramids of Egypt.
30:59What's inside the pyramids?
31:00What were they built for, do you think?
31:02Apparently, they were built for tombs.
31:03The mummies are in there.
31:04The mummies are in there.
31:05What about their daddies?
31:07Okay.
31:07Umair's destination of dreams, the Egyptian pyramids, will be brought to life with the help of cardamom cream and an
31:14almond buttercream.
31:15What's all the black stuff?
31:17Yeah.
31:17Crackling.
31:18Are the very bottoms of them burnt?
31:19They shouldn't be.
31:20Okay.
31:25I'm very pleased to have my shoes come out.
31:28Like Umair, Humphrey's pastry postcard also features an African destination.
31:33My shoe postcard is Kenyan safari.
31:36The first time I went abroad was when I went to safari.
31:39It's going to be made up of all sorts of animals.
31:42I've never seen this shape in a shoe ever.
31:45Is that meant to be a snake?
31:46Yes.
31:46That's so clever.
31:47Are you going to try and pipe filling into that snake?
31:50How are you going to get the filling in?
31:51I don't know.
31:53Humphrey will shoo us the sights on his Kenyan safari adventure with snakes leading the way, accompanied with fillings, chocolate
32:01and hazelnut ganache.
32:03You plan to go back?
32:04Yeah.
32:04We were thinking about going for my mum's, like, 40th birthday, but we ended up not going in there and
32:10went down to Dorsey.
32:11Yeah.
32:12That's the best thing to Kenya.
32:14Fairly wild types down there, in my experience, particularly on a Friday night.
32:21So this is my whipped ganache.
32:23This is my second filling.
32:24And now I'm making my whipped Hong Kong French toast.
32:28While Penelope races to get her second filling made.
32:32Come on, thicken up, thicken up.
32:33Isla L is still struggling with hers.
32:36Come on.
32:37Cut, cut, cut, cut, cut, cut.
32:39How much time do we have left?
32:41Like I said, never been abroad before, so it was all a novelty to me.
32:45I didn't realise, for instance, that the blank pages at the back of the passport are not for doing drawings
32:50of the places you visited.
32:5315 minutes, bakers.
32:55You've got 15 minutes left.
32:5715 minutes?
32:58Oh, my God, this is flippin' stressful.
33:00I need to pipe and decorate.
33:03It's very, very thin.
33:05It's going to have to go a bit.
33:13All right, man.
33:16These were extra, so it's all right.
33:19I'm just going to pipe these now.
33:21Make sure not to fill them completely.
33:23You have to pipe one half with one filling and the other half with another.
33:27I've got two zebras, two elephants, two hippos, two snakes.
33:31You see a giraffe, you know, they're the tall, they've got like a crazy paving effect on them.
33:35No.
33:36You know why the giraffes have that pattern?
33:38So they can hide on driveways.
33:43Filling the pastries with the creme pas.
33:47Oh.
33:50Oops.
33:51I need to put on the pistachio now.
33:54Mmm.
33:55The pistachio ganache is not good.
33:57This is my orange curd, which is not set.
33:59OK, come on, Leila.
34:00You can do.
34:01Oh, my snakes.
34:04Most of them don't have enough.
34:06Now that I'm done, I now just need to assemble.
34:10OK.
34:11Assembly.
34:11I'm going to use the caramel as a glue.
34:16Leaking out, OK.
34:18Working really fast now.
34:19I want it to look like the face, so I'm using eclairs underneath a new fondant on top.
34:24I have to decorate really, really quickly.
34:26Oh, my gosh.
34:28Welcome to Wales.
34:31What have I not done?
34:32Five minutes, bakers.
34:34Yikes.
34:38Ugh.
34:40Decoration.
34:41So what I'm going for is half blue, half gold, and make it into a lovely design on top.
34:47Just cover it, Leila.
34:54Oh, my gosh.
34:55No, that didn't work at all.
34:57Oh, my goodness.
34:59I'm really in a rush.
35:01Come on.
35:02Come on, Leila.
35:02You can do this.
35:05Giving up.
35:05Just shoving it on.
35:10Get everything off.
35:13Clapsing.
35:13Oh, my God.
35:15Oh, biscuits.
35:16I forgot to fill mine one minute bakers
35:27Elephant it's just so hard to get the decorations on in time shove it in
35:33It's all chipped up. Oh god, it's been shoe of the nightmare. Get the shoe of the Nile
35:43I'm never gonna be a shoe after this. It doesn't need to look pretty. It does actually kind of need
35:48to look pretty so
35:59That's it bakers time's up
36:07Oh
36:08Gosh, I was it's so bad. Mine looks so bad step away from your bakes
36:18It is what it is
36:20Oh my god, I was meant to add butter into the curd to make it solidified, but I forgot so
36:25that's why it's like a soupy mess
36:28Yeah
36:29I'm never gonna make sure again
36:32Right bakers have a little break and we'll see you shortly for judging
36:39It's a tough one
36:49It's judgment time for the Baker's shoe pastry postcard showstoppers
36:53Miko could you please bring your shoe pastry postcard for for judging
36:57It's a big one
37:08Miko tell us about your shoe pastry postcard so my shoe pastry postcard is a pagoda from Japan
37:16Because you've set the bar so high it's not your neatest work, but it's still very attractive
37:20It's impressively large and I like how well baked your shoe looks and the fact that you've made so much
37:27shoe pastry
37:27The flavors are
37:29Jasmine chantilly cream and peach jam with strawberry glaze on top. It's very delicate. It's refreshing
37:36You're good with your favorite combinations
37:38The shoe could have been baked a bit longer because it turns quite wet when you eat it
37:42But the glaze really brings it back. It's almost like you've done three things. It's beautiful. Thank you. Thank you
37:55Dubai I would love to see this
37:58It's really fun. Your shoe are really big. You've got the Sun you've got the palm trees bit of fake
38:03sand Dubai
38:04It is filled with a whipped white chocolate ganache and homemade pistachio pastry cream
38:10I think your shoe are really good. I love the crack lid on top because it adds another dimension. It's
38:14super crisp
38:15I don't really taste the pistachio that much
38:18Love the white chocolate not too sure about the pistachio. Thank you. Thank you. Nice one. Well done, Ella
38:32So my shoe pastry postcard is a Hong Kong skyline. I don't really see the Hong Kong skyline
38:38Yeah, because it's just a little bit untidy. Okay, okay
38:41Your shoe looks really pronounced and really puffy especially because you used cocoa powder in there that can make them
38:46really flat
38:47I've seen your shoe work before I know that you can do a lot knee tissue. Hopefully the taste is
38:52really good
38:52It is a Hong Kong tea creme patisserie and Hong Kong french toast cream
38:57Your fillings could have more flavor in them. They're really well made like they're very creamy just need a bit
39:03more flavor next time
39:04Thank you. I don't really get the french toast flavor the peanut flavor. I was so excited for it
39:09Because obviously your shoe pastry has cocoa powder in it. So peanut butter chocolate perfect combination
39:14I don't really get the peanut butter flavor either. Okay, so you just need to ramp up those flavors
39:18Okay, thank you
39:20Nice one. Well done, Penelope
39:25As a showstopper I was expecting a bit more
39:29Because it's finals week and you could have done more with this
39:33But I do really like how well baked the shoe looked
39:36It's filled with a dark chocolate whipped ganache and a hazelnut white chocolate whipped ganache
39:41Did you manage to fill the snake?
39:43Err, sort of
39:45Shall we have a look?
39:48Yeah, where you've slightly not done as well in the presentation you've delivered in flavor
39:53Those fillings are stunning
39:54Your shoe texture-wise is spot on that white chocolate hazelnut filling
40:00It's so nice man. Nickel presentation
40:03Yeah
40:04I'm gonna be good
40:05Thank you
40:14In terms of your structure of your pyramid is not the neatest but I love this scene you've created
40:18I think you've burnt a little bit underneath
40:20Yeah, I think the cracklin
40:22It's filled with almond buttercream and cardamom and pastry cream
40:26Mmm
40:28Your shoe technique is spawn. They're really beautifully baked. They're nice and crisp
40:33The fillings are really good. My only thing is that the almond really knocks you out a bit
40:37So I don't really taste your cardamom. Thank you. Thank you. Nice one, bro
40:40Well, the new man
40:47It's such a great effect and it looks exactly like what you wanted to convey your shoe look really nicely
40:53baked
40:53And I'm looking forward to trying it is a pistachio with ganache
40:57Orange curd and candied pistachio and it's the curd in all of them
41:01Yeah, but I forgot to add the butter into the curd so it didn't set properly. Don't tell us that
41:06Oh, sorry
41:09Your whips ganache is lovely. It's silky. You get that really nice pistachio flavor. Top tier
41:14I just can't really taste the orange. I really like how pronounced the shoe is really crisp really light
41:21The pistachio is so in your face. It's delicious
41:24But if we had had that curd it would have just been another dimension
41:27But this as it is is very good. Thank you. Thank you. Nice one. Well done Ayla
41:39Kiddo, I think it's really fun. I love the way that you've put these little signs in there
41:42I mean, it looks exactly like how you would expect a mountain to look but it's a little bit untidy
41:47The fillings are a barabouf crème patte and a chantilly cream
41:51I think your crème patte is excellent. The two work so well together and you've made three different crackling
41:56I think you have really pushed yourself today and I really like it. Thank you
42:00For me your shoe could have been baked a little bit longer
42:02But my filling slightly spicy with the dry fruit. It's a really good flavor combinations
42:07You just need to work on your presentation. Yeah, the idea is always there. All right. Yes. Cool. Thank you.
42:13Well done kiddo
42:17I'm very happy with the judges comments. I really tried to link it to Wales
42:22I kind of think I might be in for a chance of getting star baker
42:26It went much better than I thought it would everyone had comments. There was not one person who did
42:32Amazingly, so I'm hoping that my first and technical will help me get star baker
42:36I do think I am still in a bit of danger of going home, but if it if I did
42:40go home
42:40I'd be so proud of myself
42:42I'm crossing my fingers fingers crossed I get through
42:46Rav and Liam will now decide who is today's star baker and who will be leaving the tent
42:54Well done bakers Rav and Liam have made their decision and today's star baker is
43:04Zayla L
43:06Well done
43:07Thank you
43:10But someone's got to leave us I'm afraid the person going home is
43:14Yes
43:19It's Penelope I'm afraid sorry Penelope
43:21You did really well
43:23It's okay
43:23It's a tough one isn't it
43:25Yeah you did so well
43:26Let me get into finals week
43:27I'm feeling a bit sad but you know what I'm very happy with my experience
43:33And to be honest I didn't even think I was going to get fast biscuit day let alone to the
43:38finals week so I'm very proud of myself
43:40You did really well
43:42Incredibly sad to see Penelope go especially considering how far she's come in this competition
43:46However today with the shoe it just let her down with the finishing and she had a bad time in
43:51the technical
43:51We're really going to miss Penelope
43:53Let's give it up for Penelope
43:57Shall we give it up for Aila? Well done
44:00We're on three star bakers I'm very very proud of that
44:04I'm on a high again it's really really good
44:05Aila was our star baker today her decoration was really fun and her flavours as well
44:11The texture of her pistachio whipped ganache was spot on
44:14Yeah she did really well in the showstopper
44:16Well done everybody
44:17Even to be here and to be in finals week is so impressive
44:20Competition is extremely tight in the tent only two more chances to see who gets through to the final
44:28Next time it's party day
44:32And the chips are down
44:33Okay let's do this then
44:35In a tricky tortilla technical
44:37Let's take a look at my nachos
44:39For Sun
44:40Oh yes
44:41A supersized showstopper
44:44Yes, yes, yes, yes
44:45Will be a colossal celebration
44:47Oh that's enough
44:48But for one baker
44:50Oh my god, oh my god, oh my god, oh my god
44:52This quarterfinal
44:53Oh my god
44:54Will be their final fiesta
44:56Oh my gosh
44:58Oh, and I'll see you later
45:27My p menjadi last time
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