- 1 day ago
The Great British Bake Off S12E07
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00:00It's Caramel Week. I'm so excited.
00:02Yeah, me too, Noel Fielding.
00:03Actually, I've got a fun fact about Caramel Week, actually.
00:06Did you know that Leathery Screen star Mel Gibson's original name was Caramel Gibson?
00:13I did know that.
00:14The Lethal Weapon films are my favourite.
00:16Particularly love the powerful acting style of Danny Ovenglover.
00:24You've ruined it.
00:25What?
00:25No, I did a lovely joke there about Caramel Gibson.
00:29You've absolutely ruined it.
00:31I don't know what his problem is, Danny.
00:34Hey, do you fancy introducing the show with me?
00:36Okay.
00:37Welcome to the Great British Bake Off.
00:41Last time.
00:43Pastry Week once again saw a strong showing.
00:46That's delicious.
00:47From Giuseppe and Jürgen.
00:49So delicate, it's lovely.
00:50But with a handshake in the showstopper.
00:52Oh my God!
00:54It was another baker who took the win.
00:56Christelle.
00:59Whilst George and Amanda were in the frame for going home.
01:02I'm making my little piggies.
01:04In the end.
01:04Amanda.
01:05It was the police detective that got sent down.
01:09This time.
01:11The bakers must conquer Caramel.
01:13Caramel is a very fussy baby.
01:14With a super sweet signature.
01:16Flippin' eight Caramel.
01:17An even stickier technical.
01:20Why does this happen to me?
01:21You're here for the money shot.
01:22And one of the most demanding showstoppers.
01:25No, no.
01:26Of all time.
01:27Yeah, come on.
01:28Flippin' nightmare.
01:52Caramel week.
01:54The week where anything can go wrong.
01:56Yay!
01:58It's a proper fake yay, that, isn't it?
02:00It's completely different to every other week we've done.
02:02It's terrifying.
02:03The Caramel is essentially heated sugar that solidifies without crystallising.
02:08I'm draining it.
02:11It's just sugar.
02:13And then suddenly, bam, it's Caramel.
02:14And then it burns.
02:15And then you're like, oh no, my life's over.
02:17Dare I say it, I'm feeling fairly confident.
02:24Bakers, welcome back to the tent for Caramel Week.
02:28Today, for your signature challenge, the judges would love you to make a highly decorative,
02:33sharing-sized caramel tart.
02:35Now, you can create any style of tart you like, with any flavours or additional elements.
02:40But remember, caramel must be the star of the show.
02:43Oh, not again.
02:44A couple of years back, I auditioned for a part in the bill, lost out to an Italian meringue.
02:48What was the role?
02:49It was an Italian meringue.
02:51You can kind of see it from both sides.
02:53You have two and a half hours.
02:54On your marks.
02:55Get served.
02:56Bake.
03:00It's a Caramel Tart, and it's a highly decorative Caramel Tart,
03:03and then a highly decorative Caramel Tart that you've got to put your own spin on.
03:06And not a lot of time to do it.
03:08It's Caramel, isn't it?
03:09You need to be patient, because when you rush it, things mess up.
03:12I don't want to go home.
03:14I can't be trusted with molten sugar.
03:16It's just a terrifying week.
03:19What we're looking for in this challenge is beautiful thin base,
03:22a beautifully set caramel, flavours which enhance the caramel with a gorgeous decoration on top.
03:27Caramel has to be the star.
03:29We don't want so much that it's overbearingly sweet.
03:32It mustn't be rock hard like a toffee, and it mustn't be runny like a sauce.
03:38I'm just trying to get my pastry done, get that chilled, and then I can just focus on all the
03:42fillings and stuff.
03:43It's so important that they get the caramel base cold before they decorate it.
03:49If they don't cool, if you put anything on the top, it will just melt.
03:53I think the makers will be nervous about Caramel Week.
03:56They won't have worked that much with it.
03:58It's pure sugar.
03:59It's not something you'd eat every day.
04:04Morning, George.
04:05Morning.
04:06Hello.
04:06Right, what have you decided to do for Caramel Tart, then?
04:09A bit like a banoffee pie, really.
04:10So I've got a chocolate tart, and then I've got a caramel custard, I've got my bananas,
04:14and then I've got a toffee sauce, and then I'm going to try and cut through all that sweetness
04:18with some double cream and creme fraiche.
04:19I love the way you're going to use double cream to cut through the sweetness.
04:24George's classic flavour combos will reside in a chocolate short pastry case
04:28and rest on a caramel custard he'll bake inside the tart.
04:33Getting it done on time and cooling it on time,
04:35is that going to be all right for you?
04:36Well, the freezer's my friend in this challenge.
04:39Just pray that my custard doesn't curl.
04:40Oh, yeah.
04:42Lizzie is also risking cramming in a custard.
04:46It's a caramel custard and then caramelised pineapple.
04:50And is hoping this bake won't sink her chances of getting to next week's quarterfinal.
04:55My caramel tart is cool, my tart will go on.
04:59Funny, aren't I?
05:00And are you a big Celine Dion fan?
05:02Who isn't?
05:05Lizzie's Titanic-inspired tart will be topped with caramelised pineapple,
05:10caramel shards and chantilly cream.
05:12And will also be filled with a baked caramel custard.
05:16When you practice, do you manage to get everything cool enough to be able to build those those?
05:20No.
05:21No?
05:21Why are you carrying on then, regardless?
05:23We'll just have an air.
05:24Panic, aren't we?
05:27I've made my pastry, and that's going in the freezer for 15 minutes.
05:31Short-cust pastry is so cold butter is the key.
05:34So when I roll it out, it doesn't start shrinking.
05:36With pastry chilling...
05:37One tusk done.
05:38Woo-hoo!
05:39The bakers can concentrate on the flavours to complement their caramel.
05:43I am doing an apple, pecan, and miso caramel tart.
05:48I want to taste the cinnamon apples, but no sugar's going in, because I really don't want
05:53them to be sickly sweet.
05:55Christelle's tart will have a layer of pecan nutty crunch, miso-flavoured caramel, and
06:01apple chunks cooked with cinnamon.
06:02So it's relatively healthy.
06:04Sugar-free apples and lots of caramel sauce.
06:07We should probably start caramelizing me, pineapples.
06:11Flavour isn't all the bakers must perfect.
06:14I feel like a chef when I do that, right?
06:17They must also conjure up textures that balance luscious caramel softness.
06:23There will be a crunch with roasted hazelnuts, both chunks and small bites.
06:30Giuseppe's nut-packed caramel tart will come topped with yet more caramelized nuts and
06:35a sweet apricot cremo.
06:38How's caramel for you?
06:39It doesn't like moisture.
06:40It does like too hot.
06:41It doesn't like too cold.
06:43It's detrimental.
06:44I used to deal with an Italian wife, so I'm...
06:46You know this is going on tally, right?
06:49Whoops.
06:52Giuseppe isn't the only baker going a bit nutty.
06:55I'm using three different kinds of nuts, but the original...
06:58The richness of the caramel covers most of the nut flavors.
07:02Jürgen will pack pecans, walnuts and pistachios into a caramel layer.
07:07He'll bake inside his pastry case and top with a kumquat creme chabouste.
07:13Now you're talking.
07:14I love a bit of kumquat.
07:15Would you mind passing me the cream, please?
07:18Yes, of course.
07:18The cream.
07:19I feel like now I've passed you the cream.
07:21This is now our bake.
07:22This is our bake, yes.
07:24Just remember, you hold that trophy up.
07:26It's part of mine.
07:27Yeah.
07:29Pastry time.
07:30So bring it out, roll it out, bake it, and then, yeah, Bob's your uncle.
07:35I want to roll it very, very thin, about two millimeters thick to make it very, very crisp.
07:39You need to make sure I get all the grooves and stuff in the tart so I get a nice
07:43finish.
07:43They're going to look out for all the little details.
07:46Aiming for a finish with finesse, Chiggs will top his tart with fine sugar work.
07:51He's going big on flavor, covering a ginger-laced caramel with a rich chocolate ganache.
07:57The chocolate was a little bit overpowering when I was practicing, but I've changed it now,
08:01so I'm increasing the amount of caramel I'm putting in there.
08:04Right, I'm back for 20 minutes.
08:06With me balls.
08:08Baking the pastry case before the filling is added helps avoid the dreaded soggy bottom.
08:14It's going to go in for 18 minutes to start with.
08:17I'll take off the baking beans and then in for another 15.
08:21Be good to me, please.
08:25All right, bakers, the union have convened and voted that you are halfway through the task.
08:33Anybody have any questions, please direct them to the foreman.
08:40Start making the caramel.
08:42The bakers must now turn their attention to the star of the show.
08:46It's fine to eat out of a jar, but when you have to make it yourself, it's a nasty little
08:49thing, caramel.
08:51I just want to make sure the water is mixed in well with sugar.
08:54Whichever method the bakers choose.
08:56I'm doing a wet caramel.
08:58I think dry caramel is the easiest.
09:00Just sugar.
09:01A kid's dream.
09:02They must be incredibly precise.
09:04Caramel is a very fussy baby.
09:06About temperature.
09:08I'm going to wait for that to get to 170 now to get to caramel stage.
09:11I kind of sound like I know what I'm talking about.
09:13As creating the perfect colour.
09:15I'll judge the correct browning by eyesight.
09:17Is the only way to obtain the distinctive flavour.
09:23So the trick with this, you want to take it out when it's slightly golden, because it'll keep cooking.
09:30Judging the exact moment to turn off the heat is critical.
09:34So this is looking amber, and amber means get ready to rumble, because caramel's coming.
09:40Take things too far.
09:42Literally could be seconds.
09:43And the caramel will be bitter.
09:45You can really taste the burnt caramel.
09:48I'm worried my caramel's gone too dark.
09:51Let's just see what happens.
09:53I don't want to do it again.
09:55I think we are pretty close.
09:57I'll add the cream.
09:59I'm going in.
10:01It's high fat, high sugar.
10:03Oh yeah.
10:06That caramel looks delish.
10:08It's gone a bit dark in the one of them.
10:10Paul will match it to the back of his hand for the perfect colour.
10:14That perfect tan.
10:14That's how he tans himself with caramel.
10:17The wasps love him.
10:20With plenty of butter added, it's now the baker's flavours that come into play.
10:26The smell of the ace and nuts is just phenomenal.
10:29I love it.
10:30This is miso paste.
10:32It's like a fermented bean paste.
10:34Yummy, yummy.
10:36Caramel kofta done.
10:37Ready to go.
10:38Right, let's get this tart out.
10:40It's very puffed up, but I think it's just the top layer of the pastry.
10:44Now the baker's split into two different camps.
10:47Yum, yum, yum.
10:50Christelle, Giuseppe and Chiggs are ready to layer and chill their tarts.
10:54Look at this.
10:55This is a moment, isn't it?
10:57A key moment.
10:58This is my nemesis.
10:59Evil caramel.
11:00Evil caramel.
11:01Wasn't there a villain in the Smurfs called caramel?
11:03But Lizzie, George and Juergen still have elements to bake inside their pastry cases.
11:10The caramel needs to bake for half an hour, so I need to get the tart in as quickly as
11:15possible.
11:15We're baking the custard in the tart for 40 minutes, which will leave me 20 minutes to finish off and
11:22cool, which is a bit worrying.
11:27These are my little decorations.
11:29While some have time to finesse.
11:31So I've never seen a man cut liquid with scissors before.
11:35There you go.
11:35There's always a fuss.
11:37Juergen, Lizzie and George must juggle getting their tarts baked.
11:41You don't want the custard to be rock hard.
11:43It needs to have a bit of wobble.
11:45While still allowing enough time to cool.
11:48And then it's just got to set.
11:50But there's a big worry when it comes to baking egg custard in a hurry.
11:55I hope it hasn't curdled.
11:56The wrong oven temperature risks the egg protein curdling and ruining the desired silky texture.
12:06I should have just done a sec.
12:08How much time do we have left?
12:10Bakers, you have 11 onions, some butter and six loo rolls.
12:14Is that your shopping list?
12:16Oh, sorry.
12:17Bakers, you have half an hour.
12:19What do you think of this jiggle?
12:20Coming out now.
12:22Yeah, yeah, yeah, that looks good.
12:23Going out.
12:24Come on, hon.
12:25You're going to do it.
12:27It needs to cool.
12:28It's probably 120, 130 degrees.
12:33Everything now depends on getting things cool in time.
12:36With half of the tent's tarts only just going in to chill.
12:39Oh, my God.
12:40The other group of bakers...
12:42It's set now.
12:43...are one step ahead.
12:44I'm just doing stars in different sizes and shapes.
12:48How come she's piping already?
12:50The cake is still in the freezer.
12:53If it doesn't cool in time, the double cream's just going to melt like a puddle on top.
12:58Bakers, you only have five minutes remaining.
13:01It's still hot.
13:02Well, I have to bite the bullet.
13:07It looks wonderful.
13:08It is still quite warm.
13:10Bloody curdled.
13:11It's never looked like this.
13:14I can tell it's curdled.
13:16The cream is melting.
13:17It is still quite hot.
13:20Come on, this must have cooled down by now.
13:23Bakers, you have one minute left.
13:26It's a lake of cream.
13:27I think this was a bad idea.
13:32Come on.
13:33There you go.
13:34I just wanted it to be simple but effective.
13:39Don't tell anyone this is our little secret.
13:43I don't even know if I've got enough cream left.
13:49Come on.
13:51Bakers, your time is up.
13:54Please place your caramel tart at the end of your workstation and chill.
13:59What, they should chill or they should chill the tart?
14:02Eva.
14:03So I've got curdled crusted, melted cream.
14:06This is finesse.
14:07Poor Hollywood.
14:08Eat your heart.
14:09Look, this is all nice and smooth.
14:11Why did it curdle?
14:24The bakers, sharing caramel tarts, will now face the judgement of Paul and Prue.
14:29Hello, Lizzie.
14:30Hello.
14:31Hello, Lizzie.
14:39This is my tart will go on.
14:41And like the Titanic, it was a disaster movie.
14:43The cream melted.
14:45It does look a little rough and ready.
14:47It's the piping that you've lost, probably the heat coming from underneath it.
14:50That's one crispy base, that.
14:52Mmm.
14:56Well, Lizzie, you might not have managed the finesse.
14:59Flavour is delicious.
15:00I mean, it's definitely a caramel tart.
15:02I think if you could have just had time to finish it properly, you'd have a little triumph here.
15:06Thanks for the lifeboat, anyway.
15:08I'll throw you a life jacket, as well.
15:09The caramel is absolutely delicious at that base.
15:12It's a shame it looks like that.
15:14Still, I love it.
15:15Finesse, it's not.
15:22I like the look of it.
15:23The pipe works good.
15:24And the sides look neat.
15:25Good colour as well.
15:26So far, so good.
15:27Oh, good God.
15:38Quite treacly, the caramel.
15:40So it's slightly bitter.
15:42But having said that, because you've got the apple there and the nuts and the cream, it sort of balances
15:46it out.
15:46I think it's lovely.
15:47Yeah, good job.
15:55Looks lovely.
15:56It's very neat.
15:57Yeah, it's a good decoration on top of that.
16:04The cheese is too strong for me.
16:06Yeah.
16:07Too heavy on the chocolate.
16:08Almost too much caramel.
16:09I know it's meant to be a caramel tart.
16:11The caramel is a bit too dark for me.
16:13The ginger is coming through and it is delicate.
16:15The pastry is a little bit thick.
16:17And I think you've just taken the caramel a little bit too far.
16:19All right, fair enough.
16:28Looks beautiful.
16:28It's very thin and I love the hazelnut.
16:32That pastry is so crisp.
16:35The caramel is a little liquid.
16:38Funnily enough, although it's quite liquid, the textures are wonderful.
16:42I think it's overall a little too sweet.
16:44Right.
16:45We want the caramel to be the hero flavor.
16:47It's not.
16:48It's the hazelnut.
16:49Okay.
16:58There have been issues with cooling.
17:01It's a pity because we did ask for a beautifully decorated tart.
17:04Obviously, the first thing you see about that is that it's split.
17:18It's going to rip.
17:20It'll be 2,000 in my head.
17:21What you've made is not toffee.
17:23It's too chewy.
17:25Not your best, Jürgen.
17:26Great flavor.
17:27But it's not quite what we asked for.
17:36Looks like global warming in the Arctic.
17:39The cooling time didn't quite work out.
17:46That is very nice, thin crust.
17:49Custard looks as if it's just curdled a little bit.
17:52Yeah, the custard's definitely curdled.
17:54And that caramel, because it's sitting on the warm custard, it just remains liquid.
17:59Not getting a huge amount of flavor, which is annoying.
18:01The glory of caramel custard is the smoothness.
18:04Once you curdle it, you've lost the thing that it's famous for.
18:07I like the base.
18:08It's all about the base.
18:10Thank you, George.
18:11Thanks very much.
18:12I like it all.
18:13And I like you.
18:14Thanks, that means a lot.
18:16I knew the custard was curdled.
18:17I could see it couldn't really get the flavors as well.
18:20So not a good morning at all.
18:22No finesse again.
18:24Flavor, no finesse.
18:26There is no doubt that the judges have stepped up the gear.
18:29It's a sign that the competition is getting serious.
18:35The bakers were able to practice their caramel tarts, but have no idea what caramel conundrum
18:41awaits them in the technical challenge.
18:46Hello, bakers.
18:47Today, your technical challenge has been set for you by Paul.
18:51Paul, any words of advice?
18:52You'll recognize this recipe, and it's pretty straightforward.
18:56So we expect perfection and not excuses.
18:59Okay, as ever, the technical challenge will be judged blind, so we're going to have to
19:02ask these two lovelies to skip out of the tent of your pot.
19:06They're actually going bra shopping for Paul.
19:09Oh, that's nice they can do that together.
19:11It's nice, isn't it?
19:12For your technical challenge today, Paul would love you to make 10 identical caramel biscuit
19:17bars.
19:18Each biscuit bar should consist of a crumbly, buttery, shortbread finger topped with thick
19:24caramel and coated with chocolate.
19:26You have an hour and a half, which doesn't sound like long enough to me.
19:29On your marks.
19:30Get set.
19:31Bake.
19:37The recipe is looking very sparse.
19:38This is all we've got.
19:40That's it.
19:41I think we all know what this is secretly.
19:43It's a family favorite, but I don't tend to do well with family favorites.
19:46I've never attempted to make the recipe.
19:49The shop board thing is perfect as it can be, so what's the use of it?
19:56We're looking for 10 identical chocolate, caramel, shortbread, biscuits.
20:01You've got shortbread, caramel on the top, and you cover it in chocolate.
20:05Perfect.
20:06Making a shortbread, the clue is in the name, short.
20:09So what you've got to do is add everything together, but not over mixing.
20:13If you folded that extra bit, it goes like rubber.
20:16The caramel has to be just on the top, not going down the sides.
20:20Well, traditionally, it's just on the top.
20:21You've got to allow the caramel to set to a point.
20:24If you go too high, it's going to set like a toffee.
20:26If you do too less, it'll just run off.
20:30It's delicious.
20:31The caramel is beautifully soft, but not hard.
20:33It's just got that little bit of substance to it.
20:36Have you ever tried it in two?
20:37Not with chocolate, right?
20:44The first line is make the shortbread dough.
20:47That's it.
20:48So I've got the casserole, the butter.
20:49I'm just going to put my egg in.
20:51I'm just mixing my flour in by hand.
20:53You want the shortbread to be snappy and very buttery and very crumbly.
20:57You get better control over what's going on if you do it by hand.
21:00Right.
21:01Come on.
21:03Do you eat biscuits like the one you're making?
21:07Sometimes, yeah.
21:08If I want like a sugary pick-me-up.
21:09Sugary pick-me-up would be a good advertising slogan for this, wouldn't it?
21:13Shall we do an advert?
21:14When you want a sugary pick-me-up, have one of these shortbread crumbly fingers
21:21with caramel on the top and chocolate coating that we can't name.
21:25But you know what they are.
21:27You've seen them in the shops in the golden wrappers.
21:30That should be about good.
21:31Roll the dough into a rectangle and place in the loaf tin.
21:34The thickness of the dough should be pretty consistent.
21:37It is a bit sticky, actually.
21:39If I just press it in to make the tin sheet.
21:42And now I'm going to put my dough in the freezer to chill.
21:45I'm going to put it in there for five minutes.
21:48Let's see what happens.
21:51I'm just going to sum up the bakers in a very concise way.
21:55Check this out.
21:57Al Pacino, if he was on the Guess Who board.
22:02Lumberjack, Robert De Niro, serial killer.
22:04Wow.
22:06The main puppet in the labyrinth, mixed with League of Gentlemen.
22:13Princess Leia, dressed as a children's bullfighter.
22:17Wow.
22:18Don't ever come over here again.
22:20That's it.
22:21That's it.
22:21My work's done.
22:23They all hate me now.
22:27It's chill for about 15 minutes.
22:29Next step is bake.
22:31I'm going in.
22:33So I'll check after 15 minutes.
22:35Right.
22:36I'm going to set it for 10 minutes initially.
22:38It's 12 minutes to start off with.
22:44Hi, Giuseppe.
22:45Me and Matt are a little bit overworked.
22:46We're a bit tired today.
22:47So maybe you could do the time.
22:49Cool.
22:49Yeah, can you do it in Italian, please?
22:51Yeah, which one?
22:52We're halfway through.
22:58I'm going to move on, I think.
23:01Make the caramel.
23:01The dreaded caramel.
23:03The hard stuff.
23:05I'm looking for amber, but not too dark.
23:08Not quite happy with that color.
23:10We're getting there.
23:11I want it to be a full-bodied caramel,
23:14like a nice glass of red wine.
23:17Now what I'm going to do is add the cream.
23:20I'm going to start doing some funny business.
23:22Fog up your glasses.
23:23I'm thinking to add the butter in now.
23:25It needs to get a bit harder.
23:26Lovely.
23:27I'm actually going to take that off.
23:29If it's too hot, it then turns into toffee,
23:31and then Paul's teeth will fall out when he eats it.
23:34I'm just a bit worried about my caramel.
23:35I don't know if I've done the right thing.
23:43I'm just checking it.
23:45No, a couple more minutes.
23:47Two more minutes.
23:48I don't want undercut biscuits.
23:50I think this is ready now.
23:51Now it's getting a nice golden color.
23:54This is definitely the color of shortbread.
23:56That should be it.
23:57It's starting to get a bit darker at the edges.
24:00That looks good.
24:01Let's put it to cool down a little bit.
24:02I can cut it.
24:03If perfection is what they want,
24:05they should be exactly the same size,
24:07which is not going to be easy because this is 18 centimeters.
24:10So I have to cut them at 1.8 centimeters each.
24:15I hope that just broke in the right place.
24:171, 2, 3, 4, 5, 6, 7, 8, 9, 10.
24:20That did not break in the right place.
24:25Bakers, you have 15 minutes left.
24:27I'm going to have to just try and pipe the caramel on.
24:29The caramel needs to be liquid enough to be pipeable,
24:32but stiff enough to stay up.
24:33Just about the right consistency.
24:36Mine won't come through.
24:37It's not pipeable.
24:39I'm going to try and soften it up again.
24:41Oh, this is definitely of pipeable consistency.
24:44No finesse again.
24:45She got a roll of it.
24:47Let's see if that works.
24:48I'm running out of caramel.
24:50Oh, oh, just one more.
24:52One more push.
24:54I hope I'm a midwife.
24:57It's hot.
24:58No, why does this happen to me?
25:02This is a flipping nightmare.
25:06Nightmare.
25:08I would start melting the chocolate now.
25:10I'm thinking about how to do the coating.
25:13I thought of dipping,
25:14but the caramel layer is too delicate,
25:16so I'll pour it over.
25:17Is it just the top that needs to be coated?
25:19I don't know.
25:20Bakers, you have five minutes left.
25:23Stress, stress, stress.
25:25It's just going to get messy.
25:29I'm just going to pour on top now.
25:31I feel like it's all going to just fall off.
25:34Awful challenge.
25:37It's dripping everywhere.
25:40Oh, these are going to be the worst.
25:42One big biscuit.
25:43They're not even.
25:45We've lost some biscuit in this one.
25:48I hate these.
25:49Bakers, you have one minute left.
25:54All right, the cardigan is coming off.
25:56There needs to be a zigzag, right?
25:58I'm panicking.
26:00You can do this, kids.
26:01Can we really?
26:05He's not going to get perfection again.
26:07Can I do that?
26:09Oh, oh, oh.
26:11Oh, this caramel has fallen off my biscuit.
26:13I don't want to be in.
26:17Bakers, your time is up.
26:21I'm screwed.
26:27Paul and Prue are expecting 10 identical shortbread biscuit fingers topped with caramel and coated
26:34in chocolate.
26:36And they have no idea whose bake is whose.
26:41We'll start with these.
26:42They are quite neat and they're all pretty uniform.
26:45There's a little pattern across the top.
26:47They're nice and slim.
26:48I quite like them.
26:49There they are.
26:52The caramel is lovely, but I think the biscuit is a little soggy.
26:56But it's neat enough.
26:57The flavour's there.
26:59Last minute rush job.
27:00They're a mess.
27:01I think there's just too much chocolate in the middle and not enough at the end.
27:05Biscuit's a bit soggy again.
27:07Caramel's dropped down on one side.
27:09We wanted the caramel just on the top.
27:11The flavour's there.
27:12Right.
27:13Moving on to this mess.
27:14This one is not finished at all.
27:16Watch yourself, Prue.
27:23That will take your teeth out.
27:26It's so hard.
27:28Well, that's basically toffee.
27:30Not a biscuit at all.
27:31Textures are all wrong.
27:32Moving on, a bit messy, a bit of a rush.
27:34This doesn't look great, does it?
27:36It cook quite well.
27:40Very soft again.
27:41Biscuit's a little too soft.
27:42But the flavours are good.
27:43These are pretty uniform.
27:45They have a pattern.
27:47Wow, there you go.
27:50That's quite a good biscuit.
27:51Got a nice caramel.
27:52They've got all the elements, but it's just not neat.
27:55Right.
27:56Okay.
27:59Good luck.
28:01Oh, there's one.
28:03Soft biscuit.
28:04It's going to be very soft biscuit.
28:05Caramel on all around the edges.
28:09It's gone quite rubbery, that biscuit.
28:11And they do look a bit of a mess, although there are some decoration on the top.
28:15Okay.
28:16Paul and Prue will now rank the caramel fingers from worst to best.
28:21In sixth place is this one, George.
28:25You took your caramel to a brick hard toffee, and you didn't really finish.
28:30In fifth spot, we have this one.
28:32Lizzie, a bit of a Mestiz.
28:34And actually, the shortbread was more like bubblegum.
28:37Oh, yeah.
28:38Christelle is fourth, and Chiggs is third.
28:41And in second place, and we have this one.
28:45Who's that?
28:46Jürgen.
28:46That was you.
28:47They look very good, and the biscuit's nice, just not perfect.
28:51So, in first place.
28:53Yay!
28:56I wouldn't clap.
28:58The overall look were pretty good.
29:00The biscuit's a little bit soft, but overall, you're the one that ticked the most boxes.
29:04I'll take that.
29:05I'll take that.
29:07Well, that was another surprise.
29:08Certainly getting first is a boost.
29:10However, Paul did say, I wouldn't clap.
29:13They looked a bit uneven, and that got me second place.
29:16But I'm happy with that.
29:18It feels a lot better than this morning.
29:19I don't think that could have gone any worse.
29:21I've had a terrible day.
29:22I just want to produce a good showstopper, and just show that I can produce something that's
29:27not toffee.
29:29Yeah, do my best.
29:40The bakers now have one more caramel challenge.
29:44Good luck.
29:45Good luck, everyone.
29:46In which to impress the judges.
29:51Hello, bakers.
29:52Welcome back to The Tent.
29:53And it's time for your showstopper challenge.
29:56The judges would like you to create a visually spectacular caramel-flavored dessert, complete
30:03with an exquisite sugar-work dome or sphere.
30:06The style of dessert is entirely up to you, but it must have at least one baked element
30:11and two caramel components.
30:14You have four and a half hours.
30:16Just enough time to attract every donkey, fly, and wasp in the vicinity.
30:19On your marks, get set, bake.
30:24Here we go.
30:25Here we go.
30:27The sugar dome is going to be the headache of the whole thing.
30:30Head down, happy thoughts, good vibes.
30:35Highly decorated showstoppers, for me, are the best thing.
30:38And the fact that it's married up with caramel, this should taste and look amazing.
30:43Just to make it more difficult, we've asked them to encase the whole thing in a dome of sugar.
30:49Who would ever, in their spare time, make a sugar dome?
30:53It's a specialist skill, which you don't really expect most bakers to have.
30:57But of course, these are great bakers.
30:59We do expect them to be able to work with sugar.
31:02Sticky, sticky.
31:04Traditionally, it would be made with caramelized sugar, but they can use isomalt, which is actually more stable.
31:10The most important thing is you should be able to see through it.
31:13Thinner and the clearer, the better.
31:15I'm not expecting failures.
31:18Like hell, I'm not.
31:21Hi, Chiggs.
31:22Hi, Paul.
31:23Hi, Prue.
31:24What are you doing for your caramel dessert?
31:26Mine is called a caramel mistake, because every time I've made it, I can't stop making mistakes on here.
31:30All right, okay.
31:31Good stuff.
31:32So, my sugar dome, I went through two kilos of sugar at home with, and I couldn't get one out.
31:37How many times did you do it?
31:38I think it was 16 times in total.
31:41And then I learned about this lovely stuff.
31:43What is that, isomalt?
31:44So it's isomalt.
31:45Worked first time.
31:46Chiggs' dome will showcase a chocolate flower.
31:49His layered dessert contrasts caramel, chocolate, and pecan with a coffee mascarpone mousse.
31:56The first time I did it, it didn't set properly, so I've added an extra sheet of gelatin in there
31:59as well to make sure it sets.
32:00You started last year.
32:02Yeah.
32:02Is he laying on the job in the bake-off this year?
32:04Basically, yeah, it's like an apprenticeship.
32:05Well, good luck, Chiggs.
32:06Thank you, guys.
32:06Thank you very much.
32:09But when it comes to sugar domes...
32:11I'm so scared.
32:13...there's more than one novice in the tent.
32:16I've broken more domes than I've made, let's put it like this.
32:19In practice, it has turned out very hazy.
32:21I've got a couple of tricks to make it more transparent.
32:24I'm not sure whether they will work.
32:25I'll give it my best shot.
32:27Rich with caramel, Giuseppe's layered dessert includes a set salted caramel mousse topped with a set apricot and caramel glaze.
32:36That is really lovely flavours, and they're pretty classic.
32:40And lots of caramel.
32:41I've made sure that the caramel is everywhere in my dessert today, so there will be no complaints.
32:46So this is my peanut sablé base, so that's going in for 15 minutes.
32:50The bakers can choose any style of dessert they wish.
32:54It's a dessert that looks like a Russian shallot, so I've got ladyfingers on the outside.
33:00I am making an apple cake with calvodot in.
33:04It would be boring if we all done the same goodness.
33:06But they must deliver contrasting layers of set and baked elements.
33:13It needs to be a harmony of textures and flavours.
33:17Every element needs to generate an interest, a curiosity.
33:21One baker going all out on layers.
33:24There's 107 steps on my list.
33:26Quite busy today.
33:28Is Jörg.
33:29One element is a caramel, another element is a hazelnut praline, and then I've got a caramel bavaroa.
33:36I've got a shortcrust bottom, then I've got a layer of mango and passion fruit bavaroa,
33:42then a chocolate genuise, then a caramel bavaroa and passion fruit glaze on top.
33:48Under the dome is a mango flower.
33:50I've got ladyfingers on the outside.
33:52Goodness.
33:52Is that it?
33:54Well, I probably could bake a few more things.
33:56No, no, no, no.
33:59Encased in ladyfingers and topped with a mango flower, Jörgen's ambitious caramel and fruit charlotte
34:06will be packed with multiple layers of flavour.
34:10So is this going to be your return to form?
34:12I'll try to make it my return to form, yes.
34:14When you don't have an excellent week, you still have quite a good week, but then everyone's disappointed.
34:20Like, you have to be the best every week.
34:22Like, even if you get one element wrong, everyone's like, Jörgen!
34:25I want to do my best.
34:27Jörgen may be stacking up a wide variety of layers.
34:30Making element number three, chocolate genuise.
34:33But George is taking a simpler approach with layers of nutty meringue.
34:38Scaled it back a little bit, to be honest.
34:40So the main component is a dacquoise, so I'm going to have three of them.
34:43I think I want crispy exterior with a little chew inside.
34:47Otherwise, it's just a bit of a chewy mess in your mouth.
34:49Between his trio of hazelnut and almond dacquoise layers,
34:53George is opting for a salted caramel Italian meringue buttercream and a smooth chocolate ganache.
35:00The dacquoise itself, are they going to be quite difficult to break through three layers of it?
35:04In practice, it seems to have gone pretty well, Paul.
35:06You need to bring your A-game today.
35:07I know. I packed my bags last night.
35:10There's confidence for you.
35:11I'm going to go and unpack your bags now.
35:14All right, thanks, Paul.
35:15Good luck, George. Cheers.
35:16Once the caramel layers have done, I feel a lot more calmer, because they are supposed to be the main
35:20element.
35:20As if making caramel wasn't tough enough...
35:23This will be caramel.
35:25I hope.
35:26Today, the judges want this sticky star ingredient showcased in spectacular style.
35:32This is going to go in a mousse, and then by swirling in some caramel, you'll kind of see different
35:37shades of caramel.
35:38Fifty shades of caramel is what I'm calling it.
35:41It's a challenge that means taking on multiple tricky techniques.
35:46What are you doing?
35:47This is the early stages of honeycomb.
35:49Oh, I like honeycomb.
35:51Do you?
35:51Yeah.
35:52It's the only comb we need.
35:55So that's going to be honeycomb, sugar and syrup, and then bring it up to about 150 before you ride
36:02them by car.
36:03It's like a little science experiment, isn't it?
36:05And Lizzie is playing mad professor in more ways than one.
36:09Unlike everyone else, I'm not going for the delicate doom on top.
36:12That's just not me, is it?
36:13So I'm doing a bowl, and then I'm filling everything inside.
36:17This sounds like a trifle.
36:19It's a hodgepodge of desserts.
36:20It is.
36:21It's called roses really smell like caramel, and people get given flowers all the time, and I'd rather get given
36:27quiche.
36:29Lizzie's turning the bake on its head with a blue isomalt bowl filled with apple cake and sage-flavoured caramel,
36:36and decorated with apple and toffee pastry roses.
36:40I want to see finesse.
36:42I say this every week.
36:43I know.
36:44And the art getting better.
36:46I want to see the finished product today.
36:47Proper finesse.
36:49Whilst Lizzie needs to refine her floral decorations...
36:52What do I dress?
36:54Does it look like I have finesse in any aspect of my life?
36:58Christelle is working on a prickly plant that's close to her heart.
37:02My late grandad, Greg, the day before he suddenly passed away, he randomly bought a cactus,
37:08and he left it in the porch of our house, and then he passed away.
37:11Sadly, the following day.
37:13But that cactus is still in our house, and it is humongous.
37:16So I'm calling it grandad Greg's cactus garden.
37:21Christelle's salted caramel mousse dessert will contain a coffee peanut ganache on a peanut biscuit base,
37:27whilst grandad Greg's cacti will sit underneath an isomalt terrarium dome.
37:33He was very, very generous, and just buy us, like, slabs of chocolate and sweets.
37:37My mum would get us so annoyed.
37:39This is for him.
37:40To hope I don't mess it up.
37:44George, you didn't believe me when I said I've unpacked for you.
37:47You're not going anywhere, mate.
37:49You haven't got my clothes.
37:50You are the best.
37:52I had a right rummage around in your room.
37:54That is hilarious.
37:57George, I'm wearing your pants.
37:58I love it.
38:03How long have we got left?
38:04Bakers, you are...
38:06Noel, you are halfway through telling the bakers they are halfway through.
38:10You are halfway through.
38:12Noel, you have told the bakers they were halfway through.
38:15Thank you, Matthew.
38:18I'm starting to build my cake.
38:20I'm setting things, then I put more things together than I set things.
38:23With so many elements to make...
38:26This is my second batch of caramel.
38:27Ready for the mousse.
38:28The bakers need their layers to set quickly.
38:31Adding the gelatine now.
38:33And so most are opting for that notoriously tricky ingredient.
38:37These are gelatine sheets for the coffee mascarpone cream,
38:40so it sets properly.
38:41But gelatine can go spectacularly wrong.
38:45It's quite tricky because you don't want to have,
38:47like, just basically a layer of, like, jelly,
38:49because that's kind of gross.
38:51Add too much, and meticulously made elements can turn to glue.
38:56I'm settling somewhere in the middle.
38:58Hopefully that'll be okay.
39:00I'm adding the Bavarian layer to my charlotte.
39:04It is already quite set.
39:06There you go.
39:09That is now going to chill out for a little bit.
39:11As well as perfectly set desserts.
39:14Okay, another thing done.
39:15The bakers require an exquisite finish
39:18to take their bakes from the everyday...
39:20So this is what you call a mud pie.
39:22...into the extraordinary.
39:24But I'm going to turn this now into a mirror glaze
39:27with the addition of cream and sugar.
39:29But a set glaze means reaching for the gelatine once more.
39:34Ooh, this didn't happen in the practice.
39:37This, this, this jelliness.
39:39I'm going to pour it in here and see what happens.
39:44This doesn't look good.
39:46Put the gelatine in too quick.
39:49Didn't read my instructions, did I?
39:53This isn't right.
39:58Oh, flippin' eight caramel.
40:00I'm going to start again.
40:02You're here for the money shot, Noel.
40:04Desculately trying not to make a weird joke about that.
40:08It's like molasses is so deep.
40:12Are you going to be able to see your face in that?
40:14Can you see yourself?
40:15Yeah, high five.
40:16Yeah, man.
40:17Good luck.
40:17Thanks.
40:19That is sticky.
40:20Let's do round two.
40:21Now do you know why I call this a caramel mistake?
40:26Hello, Jurgs.
40:27Hi, Matt.
40:28Jurgs, what do people call you?
40:30Do you have a nickname?
40:31No, Jurgschen.
40:34Jurgler.
40:35Jurgi.
40:36Endless variations.
40:38No one even calls you Jurgs.
40:39As a German, I don't understand this English thing of putting an S at the end of a name.
40:44Like, uh, mats.
40:46Yeah, mats doesn't really work.
40:48Mats.
40:49I like it.
40:53Now it all comes to life without a dome.
40:56Can you tell them roughly how long they've got?
40:59Bakers, you've got half an hour.
41:01I said roughly.
41:02Oh, sorry.
41:03Bakers, you've got half an hour.
41:05Oh, my God.
41:09Oh, my God.
41:16Oh, my God.
41:34I think so, man.
41:35Do you think I'll get any points for using sugar as opposed to isomalt?
41:39Jurgschen.
41:40Jurgschen has taken the risky decision to use pure sugar.
41:43I'm going to keep my pool.
41:45So I'm going to just pull this into my dome, which I've lined with cling film.
41:51Paul and Prue will be looking for a flawlessly transparent dome.
41:55It's probably going to be an imperfect dome, but aren't we all imperfect?
41:59And that's what I'm going to tell Paul Hollywood.
42:02The thinner the sugar, the clearer the dome.
42:06Double dip to make it a bit thicker.
42:08It's like a crystal ball.
42:09See the future.
42:10Wow.
42:11You get through to next week.
42:15But this brittle substance is fickle.
42:17Now I need to hold this for 10 minutes.
42:20Go too thin.
42:22And the slightest pressure will cause it to crack.
42:25It's been very hit and miss in practice, I'll be honest.
42:28But pouring the dome is only the beginning.
42:30I'm starting to sweat.
42:32Even if they decide it's set enough.
42:35I'm brave enough to let go.
42:37The bakers still have to unmold their fragile creations.
42:43It does sound like there's a lot of cracking going on.
42:46I think the sugar is set.
42:50Just got to pop the balloon now.
42:52Just hope that it doesn't shatter when I take it out.
43:05Good God.
43:20I'm so scared.
43:23Oh, oh, oh.
43:25Mother help me.
43:26Is that just...
43:27Is that just...
43:28That's a broken dough.
43:32Beauty.
43:33Get in there.
43:34Look, it's not not usable.
43:36I don't like the drips of that.
43:38How much time do we have?
43:39Bakers, you have 15 minutes remaining.
43:43I'm going to do it again.
43:44I'm going to do another balloon.
43:46Because the drips aren't even enough.
43:48And he's going to be like, hey, finesse.
43:49I'm pretty pleased with it, to be honest with you.
43:52The dome is very hazy now.
43:53If you warm it with a blowtorch, it can get more transparent.
43:58Actually, it's perfect.
44:00Could have been clearer, but it's done.
44:05Right, dome number two.
44:08I'm going to get finessed, tattooed on me.
44:12Next is the final decoration.
44:15Put my mango flour on.
44:17Oh, there's a crack.
44:19I think it's going to break again.
44:21I think I'm going to have to start again.
44:23Stressy, stress, stress.
44:25That looks well better.
44:28Yes, you did it.
44:31How's yours going, Christelle?
44:32I'm on my third one.
44:34Third?
44:35I'm going to go for more isomalt.
44:41Come on, Christelle.
44:42You can do this now.
44:43You can do this.
44:44Yeah, well, that's...
44:45Yeah, that hasn't worked.
44:47Bakers, 10 minutes left.
44:49Lizzie, how hard is a balloon technique?
44:51Start melting your isomalt.
44:53Yeah.
44:53Christelle, dome number seven.
44:57So I'm going to try the balloon technique.
44:59Which I've never done in my life.
45:03I'm just going to make it really thick.
45:05Rose, look at that.
45:06Fence.
45:07Five minutes until this is set,
45:08and I've got eight minutes left of the challenge.
45:10I'm going to be sick.
45:13Putting the dawn in place.
45:15Please don't break.
45:17Bakers, you have five minutes remaining.
45:20I think we're going to have to just pop it, aren't we?
45:22Just cut the bottom.
45:23Can't get water on the thing.
45:25Go.
45:28Final finishing touch.
45:30Caramel layer beginning to ooze out.
45:32There you go.
45:33You peel it off now.
45:34That's fine.
45:35That's fine.
45:35Do you know what?
45:36That's okay.
45:37Lizzie, you're the best person in the world.
45:39Oh, my God.
45:40You've got to put it on the case.
45:41Do you have to do it now?
45:42All right, I'll do it now.
45:45Oh, my God, no.
45:46No, no, no, no, no, no, no, no.
45:48Is it stuck?
45:50Oh, my God, no.
45:52No, no.
45:53Why did I do this?
45:54Yeah, come on.
45:55That was like watching Charlie Chaplin.
45:57I've done it.
45:58I've made it.
45:58I'll just put it in this sticky bowl.
46:02Just...
46:04Come.
46:06Bakers, you will be relieved to know your time is up.
46:12You've got to leave who you've got to do.
46:14Hands up who's having a heart attack on behalf of Christelle.
46:19Group heart attacks, everyone.
46:34It's judgment time for the bakers' show-stopping caramel desserts.
46:40Christelle, would you like to bring up your showstopper, please?
46:56What happened to the bowl?
46:58It was a bit of a last-minute rush at the end.
47:00I ended up going with the balloon method,
47:01so I did it while it was quite warm.
47:03It was going to be bigger.
47:04I like the look of the chocolate.
47:06You've got a lovely glaze on that chocolate.
47:09That looks lovely.
47:10That's very beautiful.
47:18I love the flavour.
47:19I love that sort of salted caramel chew.
47:21The biscuit layer is okay.
47:23The chocolate layer on the top is just too thick,
47:25and your mousse is quite dry.
47:27A mousse should be like bubbles on the mouth.
47:29It's quite stodgy.
47:31Gelatine?
47:32Yeah.
47:32Too much.
47:33It's a bit too much.
47:34Look, it's gluey.
47:35So overall, I quite like the flavour,
47:37even though it is rich.
47:38You couldn't eat a lot of that,
47:39but it looks lovely.
47:41I'll take that.
47:51Jürgen, I think it looks most spectacular.
47:53I love the sponge fingers.
47:56The isomalt looks really thick.
47:58You've got quite a heavy colour here,
48:00but the dome itself looks beautiful
48:02because it's absolutely crystal clear.
48:03Love the flower in the front.
48:05Looks really good.
48:07Oh.
48:08Oh, you are a piece of work.
48:10Cut into.
48:12Oh, look at that.
48:13Gosh, that looks beautiful.
48:15Wow.
48:15Wow.
48:16Do you know, that looks so lovely
48:18because the bavois are the same thickness.
48:21The caramel at the bottom
48:22and the pastry is really thin.
48:27It's delicious.
48:29Absolutely every layer,
48:31from the shortbread to the bavois
48:32all the way to the top.
48:33The passion fruit, the praline,
48:35the lady's fingers.
48:36The whole thing's beautiful.
48:38It's nice to have you back in a tent, Jürgen.
48:39Thank you very much.
48:40Jürgen, it's an absolute triumph.
48:43Can't resist another mouthful.
48:45Well done.
48:45Thank you very much.
48:47Well done.
48:48Smashed it.
49:00Lovely shape, though.
49:02Very misty.
49:03Yeah.
49:04Looks like a greenhouse in the winter, though.
49:07Apart from that, it's very elegant and neat.
49:11Oh.
49:12Come on.
49:14Oh.
49:14Oh.
49:19There's so much caramel.
49:22Certainly a taste of caramel.
49:23And actually, it's not too much.
49:25There's something slightly wrong about the textures.
49:27The sort of glueiness of the glaze
49:29is a little unpleasant.
49:30Your mousse is all wrong.
49:31It's like a wallpaper paste,
49:33and it's heavy and stodgy and dry.
49:35The glaze is too gluey.
49:37Put gelatin in there.
49:38I did, yes.
49:39Yeah.
49:39Probably a little bit too much.
49:41However, it does taste lovely.
49:58It looks a mess, doesn't it?
49:59It does feel a bit, yeah.
50:00You've had a bit of leakage.
50:02Nothing's set.
50:03It doesn't look the right colour.
50:04No.
50:04It looks too light.
50:05The isomalt's too misty.
50:07It's a shame, because you can't see all the chocolate work inside.
50:10Let's take it off.
50:12I mean, that looks a lot better already.
50:17Ooh.
50:17Look at that.
50:19I love the even layers.
50:20It's really nice.
50:23The caramel wasn't taken as far as it could have been,
50:26which is why it's poured out.
50:28The duck wastes is nice.
50:29It works with the coffee flavour.
50:31I think the flavour is absolutely delicious, Chiggs.
50:34Definite caramel.
50:35The chocolate is just there.
50:37The praline is delicious.
50:38It's just all a bit liquid.
50:40It's such a pity, because it's so nearly perfect.
50:42Yeah.
50:43Thank you, Chiggs.
50:44Cheers, guys.
51:01Well, straight off the cuff, it looks amazing.
51:03I like what you've done with that dome,
51:06considering it's made from sugar.
51:08That's difficult.
51:09It's a nice-looking cake.
51:10George, I think it's beautiful.
51:12This is going to be difficult in sugar.
51:14Oh.
51:14Oh, no.
51:15Perfect.
51:16Boom.
51:19Oh.
51:19Oh.
51:24Wow.
51:25Mm-hmm.
51:29I could eat a lot of that, George.
51:32It's a little too dry for me.
51:34You've got dry chocolate ganache, dry dacois.
51:37Then you've got a little thin layer of buttercream,
51:39and then you have dacois again.
51:40It needed a mousse or a bavois rather than just a buttercream.
51:43The taste is nice, but the textures for me
51:45are just too dry on the mouth.
51:46I sort of know what you mean,
51:48but I actually think that if you get
51:49a whole mouthful of everything,
51:51it's delicious,
51:52and I think you've done a really good job.
51:55Thank you very much, George.
52:09Thank you, George.
52:11Well, it looks amazing.
52:13As always with your bakes, it's surprising and witty.
52:17I like it.
52:18We asked for finesse, and I think we've got it.
52:21You've done an upside-down dome, which is unusual and brave.
52:25Let's have a look, shall we?
52:29I'm going to do this.
52:30I think I'm going to need a spoon.
52:39I have never had sage caramel before.
52:42What do you think?
52:43Well, the flavour's very strong.
52:45To be honest, Lizzie, it doesn't look great inside there.
52:48It's a bit rough and ready.
52:49It's just like a trifle.
52:51You've got literally just a mess of everything going on.
52:54You've mashed it with the flowers.
52:56Funnily enough, Paul says it's like a trifle.
52:58It would be better if it had a ton of custard in it,
53:01because it's quite stodgy.
53:02The roses are not great to eat, and it's very sweet.
53:06I've never had anything like it before.
53:08I think it was very brave.
53:09Yeah, very brave.
53:10Thanks, Lizzie.
53:11Ta.
53:14Finesse.
53:15Finesse.
53:16The tables have turned,
53:18so now I'm all style and no substance.
53:20He likes the flavours.
53:21He loved the way it looked.
53:23He just thought it was a bit dry.
53:24Whether it's enough, I don't know.
53:26Don't know who's going to go home.
53:28I don't know who's going to get to start baking it.
53:29Do you know what?
53:30I think we're all pretty on edge, actually.
53:32Definitely think this is the tightest week, 100%.
53:44Well, I think that the bakers will be glad
53:46to see the back of caramel week.
53:48It's been really good in pots.
53:49It's nice to see Jürgen come back.
53:51I think the one that deserves a little pat on the back
53:53was George for using sugar.
53:55He could have come in today and said,
53:56I'm beaten, but he came in and really did himself proud.
53:59Is it enough to save him?
54:01And Lizzie, I have to say, has not done himself proud.
54:04The whole thing was sort of inedible.
54:06Does this mean Lizzie is near the bottom now?
54:08It herald George, isn't it?
54:10George has been struggling over the first two challenges.
54:12He's built himself up, and Lizzie's sort of dropped out.
54:15I don't think he's on his own anymore.
54:17I was a little bit upset about Giuseppe's as well.
54:19That was really gelatinous.
54:20He's still got a good chance of being Starbaker,
54:23because he did do so well in the other two.
54:25I think Christelle is in line for Starbaker,
54:28because she had not had a bad week.
54:30Jürgen's had a pretty good week.
54:31But he did come second in the technical,
54:33and I think he's done really well today.
54:35So let's talk about Chiggs.
54:37I thought he did very well in his Chignature.
54:39Chiggs has got better every challenge
54:41from Signature through to Showstopper.
54:42At the end of the day,
54:44I think you've got two people in trouble
54:45and the other four in line for Starbaker.
54:58Well done, bakers.
54:59That was a tricky week.
55:01Caramel.
55:02And I've got the amazing job
55:03of announcing who is Starbaker this week.
55:07And the person who's Starbaker this week is...
55:16Jürgen.
55:21You're back, Jürgen Pops.
55:23You're back.
55:23Jürgen Pops-y-back.
55:27And I have the unenviable task
55:29of telling you who's going home.
55:32And what I will say
55:33is that it was really close this week.
55:35Could have been one of two people.
55:36The person who's going
55:37is someone we've all grown very close to,
55:39and we're all going to miss a lot.
55:42I'm afraid that the person going home this week
55:50is...
55:51George.
55:59That's all right, guys.
56:00There is a bit of sweet to it.
56:02My Showstopper, I was proud of.
56:04I just think you ran out of steam at the end of the day.
56:06Yeah, mate, you know.
56:07It was very sad to see George go,
56:10but unfortunately, George made more mistakes
56:13than Lizzie did.
56:14Speaking to my family,
56:15they're just so proud that I've managed
56:16to kind of even get in the tent.
56:18So, yeah, week seven, I'm fine with that.
56:21Well done, Jürgen.
56:22Well done, Jürgen.
56:23I thought actually Jürgen did enough
56:24to win Starbaker today.
56:26Jürgen was back to his old self, wasn't he?
56:28It was honestly one of the best desserts
56:30I've ever tasted, and I want the recipe.
56:32How many is that now?
56:33How many Starbakers?
56:34Three Starbakers.
56:35Good God.
56:36Hello, darling.
56:37Hello.
56:37How are you?
56:38Yeah, Starbaker again.
56:40No way!
56:41Yes.
56:43Oh, amazing!
56:45Caramel!
56:45I think we've got five of the strongest bakers
56:47this year going through.
56:49Quarter-final?
56:50What the hell?
56:52Yeah, it does feel all of a sudden
56:53like we are in a serious competition now.
56:55Going into next week
56:57is going to be a little bit different
56:59and I think very difficult.
57:01Next time...
57:02Nightmare.
57:03...it's the quarter-final.
57:05Disco time.
57:06And free-from week...
57:09...as the bakers face dairy-free...
57:11This one's going to be tough
57:12because porn's a proper pudding, lad, isn't it?
57:14...vegan...
57:15Why is mine disgusting?
57:17...and gluten-free bakes.
57:19Organized chaos.
57:21But to reach the semi-final...
57:23How long have you got left?
57:25I'm just breaking my freezer.
57:27...that bakers will need to ensure
57:29they are not free from flavor.
57:33I expect it better from you.
57:37Are you a Starbaker in the making?
57:39If you'd like to apply for the next series of Bake Off,
57:42visit channel4.com forward slash take part.
57:52See you next week.
58:02Bye.
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