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The Great British Bake Off S12E08
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00:00I can't get my head round this week. Explain it to me again.
00:03It's free from week.
00:04What does that mean?
00:05Well, it means this week we've got a vegan bake,
00:08we've got a dairy-free bake, we've got a gluten-free bake.
00:10Like this stuff here.
00:12Right, has anyone told Paul yet?
00:13Yeah, I just told him a couple of minutes ago.
00:15And he was fine with that?
00:16Yeah, absolutely fine.
00:18The scarper.
00:34Actually, that's really nice.
00:37Welcome to the Great British Bake Off.
00:44Last time, the bakers were in a sticky situation.
00:48Flippin' eight, Caramel.
00:49But Jürgen conquered his caramel...
00:52The whole thing's beautiful.
00:53It's nice to have you back in the tent, Jürgen.
00:54..and claimed his third Starbaker crown.
00:57Jürgen pops you back.
01:00Lizzie nearly came unstuck.
01:02Oh, these are going to be the worst.
01:04One big biscuit.
01:05Why does this happen to me?
01:06But it was George...
01:07Packed my bags last night.
01:09..who went home sweet home.
01:11So proud that I've managed to even get in the tent.
01:14Now, it's the quarter-final...
01:16Oh, bloody hell.
01:18..and free-from week...
01:20Nightmare.
01:21..with a series of challenges free from dairy...
01:23This one's going to be tough,
01:24because Paul's a proper pudding lad, isn't it?
01:27..meat...
01:27Why is mine disgusting?
01:29..and gluten.
01:30Organised chaos.
01:32But in order to reach the semi-final...
01:34How long have you got left?
01:36I'm just breaking my freezer.
01:38..the bakers will need to be free from disaster.
01:45I expected better from you.
02:11Week eight, quarter-final.
02:13Why am I still here?
02:16This free-from week, I'm actually quite excited about it.
02:21I've never made anything dairy-free or gluten-free or anything like that,
02:24so I don't really know how it all tastes.
02:27My objective for this week is to survive.
02:30Just gonna keep everything as lizzy as possible.
02:33I'm gonna prove a point that free-from has as little finesse as all me other foods.
02:41Good morning, bakers.
02:43Welcome back to the tent for the quarter-final.
02:46Woo!
02:46And a celebration of free-from baking.
02:50Free-from baking.
02:51No baking.
02:52We can just go and lie down in hammocks and eat some Loganberry jam.
02:55Let's go.
02:56No, I think you've misunderstood.
02:57Oh.
02:58You mean they're still baking?
02:59Yeah.
02:59Oh, that's a shame.
03:00For your signature challenge, the judges would like you each to make
03:04a batch of eight identical dairy-free ice cream sandwiches.
03:09The ice cream must be beautifully made
03:11and sandwiched between two perfectly baked biscuits.
03:15Any flavour you like.
03:16And remember, kids, it must be dairy-free.
03:20You have three hours.
03:21On your marks.
03:22Get set.
03:23Bake.
03:27I've had ice cream sandwiches.
03:28I've never made them at home before.
03:31I don't think anyone is doing dairy-free ice cream on a regular basis.
03:35The aim is to kind of get an ice cream that sets but still creamy, so it's quite tricky.
03:40Now, in this challenge, we've asked them to be dairy-free.
03:42They can use eggs, but obviously the use of cream and butter is out.
03:47I imagine we'll see a lot of coconut milk and oat milk.
03:50This is coconut cream.
03:51It's a bit thicker.
03:52It has more fat than coconut milk.
03:54We've asked for an ice cream sandwich because we want a baked element.
03:58It is, after all, the Great British Bake Off.
04:01It's all about textures.
04:02The silky smooth of the ice cream and the crispy biscuit.
04:05How are they going to do it?
04:06We want to see their characters coming out, but above all, it must taste amazing.
04:11It's the Great British freeze-off today.
04:14Hiya, Lizzie.
04:15Hello!
04:16Hello, Lizzie.
04:17Right, Lizzie, tell us all about your sandwich ice creams.
04:19My dairy replacement is oat milk and, like, fake cream.
04:22And my sandwich ice creams are just vanilla with some almond brittle in,
04:27because it's all about, like, when I take my dog on a walk,
04:30I see the Mr Wolfie van after, so she's allowed vanilla ice cream.
04:35Lizzie's almond praline and vanilla ice cream will be sandwiched between
04:39dark chocolate biscuits embossed with a pattern in honour of her dog Prue.
04:43Can you explain the meaning of this?
04:46Well, it's all dogs, cos it's about walking me dog.
04:49Are you going to get a little bit of finesse with the pattern?
04:51Yeah.
04:52How big are these going to be, the biscuits?
04:54Oh, this is my issue, isn't it?
04:56Like, so, they are about, I'd say, that lid size.
05:01I think...
05:02That's OK.
05:03Yeah, I think that's good.
05:04Lizzie, don't you be put off by him?
05:06I never am for him.
05:07I just don't listen to him.
05:09When I did my research, dairy-free ice cream sets slightly harder
05:13than normal ice cream, so it's trying to make it as close
05:15to normal ice cream as possible.
05:17The fat, sugar, protein and water content of the baker's chosen
05:21dairy substitutes will all affect the crystal formation
05:24of their ice creams.
05:25Rather than using whole milk, I've got, like, a plant-based
05:30kind of cream and a cashew nut milk.
05:32So it's crucial they've researched how their alternatives
05:35will impact the taste and texture.
05:37The hope is that the tofu will give the creaminess.
05:40And Giuseppe is taking his dairy-free ice cream one step further.
05:44The dairy alternative will be tofu and soy milk.
05:49So the ice cream itself is vegan and virtually fat-free.
05:53Wow.
05:54Delicious.
05:57Actually, it does sound good.
05:59Rustic ginger and maple syrup cookies will contain Giuseppe's
06:02orange ice cream made with silken tofu and soy milk.
06:06One of the biggest challenges has been to get the ice cream to taste
06:09of orange enough.
06:11So I'm using orange juice, orange zest and the candied orange peel
06:16to go into it.
06:17I'm also adding a drop of orange essence and that should be enough.
06:22Also hoping to pack a punch with his flavours...
06:25In there is the coconut milk.
06:26..is Chiggs.
06:27I've got to chop up nearly 600 grams worth of mangoes.
06:30And I know my mum's probably watching me,
06:32why are you wasting all that mango in there?
06:34Not getting the best yield out of the mango, but I ain't got time, soz.
06:38Sat between two pistachio and cardamom biscuits,
06:41Chiggs is hoping his mum's favourite tropical flavours
06:44of mango, lime and coconut shine through.
06:47But taste isn't Chiggs' only concern.
06:49We need to make sure it's creamy enough,
06:52because in the practice tent mine turned into a bit of a sorbet
06:54because of the water content, because I use different mangoes,
06:57so there's a lot of things that will impact this.
07:00So, how's the practice gone for this?
07:02Erm, well, I left the freezer door open.
07:04Good.
07:04So, they all melted in the freezer door.
07:06Great.
07:07So, that's how practice went.
07:11I've added all the flavours to the ice cream mix,
07:14but I think I'm ready to go in there.
07:15With the ice cream elements in place,
07:18it's time to get churning.
07:21All right, in she goes.
07:23What this will do is just keep churning it and churning it and churning it
07:26and bring down the temperature even further.
07:27Because it's dairy-free, you ain't gonna get that proper, proper silky stuff.
07:31You will get slightly firmer ice cream,
07:33so it's getting that balance right.
07:35It's gonna overcome that.
07:36And now we wait.
07:38Painful wait.
07:39And hopefully that will turn into ice cream.
07:41As their ice cream churns,
07:43the bakers can turn their attentions to the outer layer of their sandwiches.
07:46We've got dairy-free butter in here.
07:49And Jürgen has opted for a simple way to ensure his biscuits are dairy-free.
07:54Maceroons are, by definition, dairy-free,
07:56but it feels quite counterintuitive to pour 120 degree hot liquid into egg whites.
08:04And then I need to whisk it until it's cold.
08:07Jürgen's macarons of egg whites with ground pistachio and almond
08:11will sandwich his banana and coconut ice cream,
08:14combining two of his favourite childhood flavours.
08:17Over the years, when I was testing ice cream parlours in Germany,
08:21I developed kind of my test case for the parlours,
08:24and that was a mix of pistachio and banana ice cream.
08:27Do you use to test the ice cream parlours?
08:29I mean, is this an official job or...?
08:32Just my internal one.
08:37You can't have it too big, because obviously the roll pin's not massive,
08:40so you've got to kind of do two at a time.
08:43This dough is so wet and sticky,
08:45I'm actually just going to basically bake them like this,
08:47and then I will re-cut them out.
08:49It's like a safety net.
08:50And Christelle has good reason to be cautious about her biscuits.
08:54I've only done these biscuits once,
08:56because I just changed my recipe last minute,
08:58so I am quite panicky about them.
09:00Christelle is hoping the earthiness of her cashew milk
09:03and coffee ice cream will complement the nutty flavours
09:05of her tahini and miso replacement biscuits.
09:08I had a really nice cookie recipe that was a chewy cookie,
09:11but I just didn't think it froze well,
09:12so I've gone for something that hopefully you can kind of take a bite,
09:14the ice cream doesn't ooze out, hopefully.
09:16Yeah, sounds good.
09:17Can you say it again, what are you doing?
09:18Miso and tahini frappuccino ice cream sandwich.
09:21Yeah.
09:21You know, very simple.
09:25Bakers, you have an amount of time remaining.
09:28That wasn't very helpful, was it?
09:30Well, it's free from week,
09:31so I thought I would do a time call
09:33that was free from the relevant information.
09:36Bakers, you're halfway through.
09:39All right, so these are going to go in the oven now.
09:42So, 12 minutes.
09:43I'm going to do six minutes on each side.
09:4615 minutes.
09:47So I'll swap them round seven minutes in.
09:50There we go.
09:52But while the other bakers' biscuits begin to increase in temperature...
09:56It's still warm.
09:58...Jürgen's meringue mix has the opposite problem.
10:02Hello, Jürgen.
10:03Hi, No.
10:04I've been there about half an hour.
10:05That's fine.
10:06You're very interested in what's going on in there.
10:08Yes, I'm trying to cool this down.
10:10I had some issues with that in the practice tent.
10:13Oh, no.
10:13And I don't want to repeat that here.
10:15You don't seem to be under pressure, though.
10:18How many star bakers have you won now?
10:20Three.
10:21Three?
10:22Yeah.
10:22Imagine if Christelle won three star bakers.
10:24Yeah, we would be different.
10:29They look okay.
10:30The biscuits are looking good.
10:32Yeah.
10:33There we go.
10:34Got a bit of colour around the edge, which I'm happy with.
10:38Oh, do you know what?
10:39I forgot to sprinkle sesame seeds on the top of these, but it's fine,
10:43because these can go on the bottom.
10:45There's some funky smells coming from over here.
10:47It's the dark cocoa.
10:49What percentage is that?
10:50It's black.
10:51100%.
10:51100% cocoa?
10:53Yeah.
10:54Oh, my God.
10:55It's giving me a stitch.
10:57Do you know what it reminds me of?
10:58Inside of a coffin?
11:01No, I was going to say Jaguar wee.
11:04Jaguar wee?
11:04Yeah.
11:05Wow, you're weirder than me.
11:06It's official.
11:08Jaguar wee.
11:11It still doesn't look like an meringue.
11:13I'll give it a bit more.
11:16But now the machine's blinking, so the ice cream is essentially done.
11:21At least I can start shaping my sandwiches.
11:23The ice cream needs to be set for sandwiching in the uniform shapes
11:27Paul and Prue will be expecting.
11:29Oh, my God, this is so cold.
11:31I used silicon moulds, but the silicon moulds are a bit small,
11:35so this is going to be slightly interesting.
11:38So I realise in practice that my moulds are very thick, so I'm only going to fill them
11:44halfway, and I think the best way to do that is to use a piping bag.
11:47But while Christelle and Jurgen have changed their moulding methods...
11:50I was going to go for a rustic look.
11:52Giuseppe has decided to break the mould completely.
11:55The ice cream is starting to lose consistency, so I'm going to have to be very quick, otherwise I will
12:00lose this.
12:02All right, so these are going to go in the freezer.
12:04With the sandwich centres freezing, it's time for top-deck decoration.
12:12I'll go for it now, I think.
12:14But without anything baked yet, there's no time for Jurgen or his meringue to rest.
12:18In the practice, I didn't whisk the Italian meringue long enough.
12:23I was too impatient.
12:24This has this nice, rough structure that this mix should have.
12:29I'm drizzling my top biscuits with tempered dairy-free white chocolate,
12:34and then I'm going to be adding a candied orange peel and a crystallised ginger.
12:38I'm on the wrong Channel 4 programme here.
12:41It should be on Grease and Petty's archo.
12:43I'm going in.
12:43I didn't drive them out in the practice, and they actually came out nice.
12:47How much time do we have left?
12:50Bakers, you have 8,000 wobble mittens in your tiger chop suey.
12:55What was that?
12:56That was free from logic.
12:59You have 15 minutes left.
13:01Well, that just gives them time to cool down, doesn't it?
13:05Paul doesn't like glitter.
13:06He cares what Paul thinks.
13:08I think this one's going to be tough, because Paul's not the biggest fan of free from stuff, is he?
13:12And he's a proper pudding lad, isn't he?
13:14Sesame seeds for sprinkling, because I forgot to sprinkle enough on them.
13:18How's it going?
13:19Oh, I don't know.
13:21Yeah, whatever.
13:22I knew you didn't care.
13:24No, go on, tell me seriously, is it going all right?
13:26Oh, I don't know.
13:27Ooh!
13:28See you later.
13:30I fall for this every single time.
13:32They're spreading underneath and goofing up.
13:35Let's go for it.
13:37Interesting shape, isn't it?
13:39They shouldn't have this little fringe.
13:41They will have enough time to cool.
13:43They cool very quickly.
13:44Are you anxious?
13:45I can see you shaking your legs.
13:47I've got the weird feeling that I've missed something.
13:51Well, the dairy.
13:53Well, if that's the only thing I've missed, I'm...
13:55You're all right.
13:56How long do we have?
13:57Bakers, you have five minutes left.
14:00Now is the time to add some dairy, I would say.
14:06I'm just breaking my freezer.
14:11I've got a few air pockets, but we don't have to do...
14:14Just press it down, because why not?
14:16I've touched it enough.
14:18What I'm actually going to do, just for ease of assembly,
14:21is base in...
14:23Oh!
14:24Oh!
14:25That's so cute!
14:27That's pretty awful.
14:31Oh!
14:31And they don't hold together.
14:35Oh, bloody hell.
14:37And macaroons are not right.
14:40Bakers, you have one minute left.
14:44Oh, bugger.
14:45Am I breaking this biscuit?
14:46Didn't think this through, did I?
14:48I haven't moulded the ice cream in hindsight.
14:49I could have.
14:50But then I think this suits the whole shape better.
14:54It just looks like I've been playing in the mud, doesn't it?
14:57I have washed my nails, people of Britain.
14:59I'm a bit annoyed about the air pockets, but otherwise, yeah.
15:02Happy.
15:03Happy, happy, happy.
15:04Last bugger.
15:06Bakers, your time is up.
15:09Done.
15:09Done, done, done.
15:10Please place your ice cream sandwiches at the end of your workstations.
15:15There is an element of church decor in there.
15:20Well, there's always another technical to redeem myself.
15:33It's judgement time for the baker's dairy-free ice cream sandwiches.
15:44They're a little uneven, rather huge.
15:47You've lost a bit of the definition of manure in the cut.
15:49I think you could have forgotten about telling us about the dogs
15:52because they've disappeared.
15:55I'll tell you, I love the texture.
15:58It's very dry and very crumbly.
16:01I didn't think I was going to like it.
16:03I do.
16:04There is a sort of chocolatey hint to it, which is slightly bitter,
16:07which marries up beautifully with the ice cream, which is...
16:09It's got a nice vanilla kick in it, but you've got that praline in there as well.
16:13Yeah, I would have blitzed that really small and folded that through,
16:15so you would have ended up with a bit more praline in your mouth,
16:18but what you do get is very good.
16:19It's just messy, which is normal for you, isn't it?
16:23Yeah.
16:24But I think your flavours and consistency are good.
16:27That's all.
16:28Thanks, Lizzie.
16:29Thanks, guys.
16:36They are beautiful, Jigs, really beautiful.
16:39Very professional-looking.
16:42Look at that, metres a pin.
16:45The mango needs lots more.
16:48I think canned mango pulp would have been better.
16:51Not a massive amount of flavour coming from the biscuit.
16:53OK.
16:55Great texture, though.
16:56The ice cream, you do get the mango very subtly.
16:58You do get that coconut as well.
17:01But it's not going to last long.
17:02It is very sorbet-like.
17:04But overall, it is nice.
17:05The ice cream just needs more of a punch.
17:07OK.
17:08Thank you, guys.
17:15Did you rest them before you baked them?
17:17I didn't, because the Italian meringue took so long to cool down.
17:21The whole thing about a macaron is the resting that creates the skin,
17:24which creates the dome, which you haven't been able to do,
17:26so therefore you end up with that.
17:27Yes.
17:27But you might have invented something which is very suitable.
17:32This is very chewy.
17:34I like it.
17:35Chewy and it's almond-y.
17:37Mm-hm.
17:37The nuts you do get beautifully in it, but the ice cream's the star here.
17:41It's fantastic.
17:42Such an intense flavour of bananas.
17:44I think that's lovely.
17:46Yeah.
17:46Really good, Jürgen.
17:48Thank you very much.
17:51Delicious.
17:59It's a nice-looking, very uniform set.
18:03Yeah, I absolutely agree.
18:04I think it looks tempting.
18:05And then what one?
18:07Good.
18:09I think the flavour is absolutely lovely.
18:11The texture of the ice cream is a bit light and wet.
18:14I actually really like it, yeah.
18:16And I've never had anything like that before.
18:18No, the tahini in the biscuit is akin to a sort of shortbread,
18:21and the sesame comes through quite nicely.
18:23I think the coffee levels are perfect in the ice cream.
18:25It is very flavoursome, and it holds on the tongue as well,
18:28which blends quite well.
18:29I think you've done a good job, actually.
18:31I think you've done a really nice job.
18:32Well done, Christelle.
18:33Mm.
18:35What?
18:43I think they look lovely.
18:44Very interesting.
18:45It's almost got a sort of...
18:46Like a crackle.
18:47Crackle.
18:47Yeah.
18:48I think we've managed pretty consistent shapes.
18:51Let's have a look.
18:51You said this one's made with tofu?
18:54Yes, this is made with tofu and soy milk.
18:58It's definitely not as creamy as I thought it would be,
19:01but the flavour is lovely.
19:04Mm.
19:04The texture is fantastic.
19:06It's a very short, crispy biscuit,
19:09which just on its own would be delicious.
19:10But the ice cream's great.
19:12The orange comes through beautifully, cuts through.
19:14You do get a hint of the ginger as well.
19:16Mm. Ah.
19:16The whole thing is just delicious.
19:18I think you've done a great job with that.
19:19I mean, I would love that just bashed up in a bowl with a spoon
19:23and eat a lot.
19:24Mm.
19:24It's lovely.
19:25Very clever.
19:27I don't have any past experience in Free From,
19:30so this is probably the most pleased I've ever been.
19:33What's new?
19:34It's too big.
19:35Don't look neat.
19:36But do you like the flavours?
19:37I was very nervous about my macaroons,
19:40but it proved like my...
19:42..invention.
19:44I think all of us got amazing feedback on their flavours
19:47and I didn't,
19:48so I need to come out swinging in the technical.
19:54The bakers were able to practise their dairy-free signature,
19:57but they have no idea what the technical will be free from.
20:03You lucky things!
20:04It's time for your technical,
20:06which today has been set by The Prue.
20:09The Prue, any words of advice?
20:11Yes.
20:12Flavour always matters.
20:14But in this recipe, it's absolutely key.
20:18Thank you very much.
20:19Well, as ever, this task is judge-blind,
20:22so we ask the judges to leave the tent.
20:26Where do you think they've gone?
20:27To the dogs, mate, like the rest of this country.
20:29It's getting to the point
20:30you can't even put meat in a vegan recipe.
20:32Honestly, you couldn't make it up.
20:33For your technical challenge,
20:35Prue would love you to make
20:36eight identical vegan sausage rolls.
20:39Your sausage rolls should comprise
20:42of crisp, golden, vegan, rough-puff pastry
20:45surrounding a mushroom and walnut filling.
20:48They should be accompanied by a sticky,
20:51caramelised red onion chutney.
20:53You have two hours!
20:55On your marks!
20:55Get set!
20:56Bait!
20:57Oh, God's sake.
21:01I've made vegan sausage rolls,
21:03but not with mushrooms and walnuts.
21:05Who doesn't like a sausage roll?
21:06I haven't made sausage rolls before.
21:08I haven't made vegan rough-puff pastry.
21:11This is going to be really interesting.
21:13And interesting in every bad sense of the word.
21:18So, Prue, tell us all about your vegan sausage rolls.
21:22What we're looking for is eight perfectly identical
21:25vegan sausage rolls with really well-laminated,
21:29crisp rough-puff pastry.
21:31So, what fat do you put in the pastry?
21:33Obviously, you can't use butter.
21:34No, it's a vegan block.
21:36It's got almond, coconut and rapeseed oil,
21:39and then you treat it just like butter when you're making rough-puff.
21:42I mean, I'm really quite impressed
21:43because it has made really nice little laminations.
21:47I think they're going to struggle with this, aren't they?
21:48With the vegan block, which tends to melt very quickly.
21:51If they chill it enough, they'll be all right.
21:53You just have to keep chilling it.
21:58Mmm!
21:59Together with the chutney, it's delicious.
22:01The pastry's beautifully light, and it's really flaky.
22:05You wouldn't know that was a vegan pastry at all.
22:07Well, it is the quarter-finals,
22:09and I think this is a very challenging challenge.
22:13It's certainly more difficult than a straightforward sausage roll.
22:18So, number one is make the dough for the rough-puff.
22:22We've got flour, vegan block, salt and water.
22:25I've never used vegan block before.
22:27It's got a very odd appearance.
22:30Yeah, it's going to be interesting to see what it looks like.
22:34I am most worried about the puff pastry
22:35because I can't remember the last time I made the puff pastry.
22:38I'm looking for the whole thing to bind together.
22:41There you go.
22:42Can you see now? It's all clopping up.
22:44I don't want to over-hydrate the flour
22:46because then it becomes too sticky to work with.
22:48The dough needs to be firm but a little bit pliable.
22:51I feel like maybe I didn't put enough water in my pastry.
22:53I'm just going to go with it and hope that it works.
22:59Number two, laminate the dough using the frozen vegan block.
23:04Well, it's like tofu-y thing. I don't know. It's weird.
23:07It laminates, so once you roll it out, it creates layers,
23:11and then in the oven the butter melts and creates steam,
23:14which puffs the pastry up.
23:16Do you like laminating?
23:18I like making a puff pastry.
23:20Do you? Yeah.
23:21This is actually rough.
23:22That's why you're making me one.
23:24Yeah.
23:26Complete four single turns.
23:28I have no idea what that means.
23:30I'm going to go for a normal book fold,
23:32so just a third of it over, the other third over and turn it.
23:35I've got to do that four times.
23:36I don't know if it'll be the way they want it to be,
23:38but it'll be laminating at the end of the day.
23:40So that's fold number two.
23:42Why is mine disgusting?
23:45Clothes aside and nothing comes out.
23:48Is this for the puff business?
23:50This is for the puff business, and this is a bad thing here.
23:54Butter come through.
23:55Butter leaked out, yes.
23:56Oh, no.
23:57And what could that mean?
23:59Bad lamination.
24:00Bad lamination.
24:01And what could that mean?
24:03We want loose lamination.
24:04What could that mean?
24:06Cross Paul.
24:07Paul B cross.
24:08And now I'm going to wrap this and chit it.
24:10Needs to be resting in between folding,
24:13so I'm going to be putting this again in the fridge for another ten minutes.
24:15And let the butter solidify again, because if the butter starts melting,
24:18what will happen is if I put that in the oven,
24:19all the butter will just ooze out.
24:21So I want to keep it chilled so it stays within the pastry.
24:25So now what am I doing?
24:26I can only chop the mushrooms and walnut.
24:28It's fried the onions.
24:32I like a veggie sausage roll.
24:33I don't normally make a middle bit.
24:35I just get the veggie sausages and smush them up with a fork
24:38and throw them in some puff pastry.
24:40Easier, isn't it, than all this faffing?
24:42Something savoury for a change.
24:43Yeah, exactly.
24:44Paul loves something savoury.
24:46He won't be able to resist getting his sausage roll fingers
24:48onto the sausage rolls.
24:52That's how he measures out the sizes.
24:54He puts his index finger down.
24:57I do a lot of cooking at home.
24:58I usually do this at least once a week,
25:00because my son George's favourite pizza is mushroom pizza.
25:04Once I've got that all in the pan,
25:06I'm then going to go back to my pastry.
25:11Four single turns.
25:12I might be doing double turns.
25:14I am very confused with lamination.
25:18That's it.
25:19Turn's done.
25:20I will save this now until later.
25:23Bakers, you are halfway through.
25:25What was that?
25:26That was free from comedy.
25:27We're good at that.
25:30Cheese already.
25:31Number four.
25:32Add the lentils.
25:33Miso, flaxseed, lemon juice, parsley, sage and thyme.
25:37That's quite a complex recipe.
25:40Tasty.
25:42Miso.
25:42Hello, old friend.
25:43This is a different one to the bunny's this morning,
25:45but I guess this is what kind of gives it the meaty flavour
25:48that you miss from actual meat.
25:50Parsley, sage and thyme.
25:51Do they do sausage rolls much in Italy?
25:55Yes.
25:55They call them differently.
25:56They're called rustici.
25:59Rustici.
26:00Rustici.
26:01Rustici.
26:02Rustici.
26:03Rustici.
26:03Good enough.
26:04Rustici.
26:06Rustici.
26:07Rustici.
26:07If you don't do that.
26:07Rustici.
26:08Rustici.
26:10Everybody make your rustici.
26:12Rustici.
26:14I love the voice.
26:16That's my mixture done.
26:18I'm happy with that.
26:19All right, let's get this pastry out and get the fraud out.
26:23We have to cut eight rectangles, 10 centimetres by 15,
26:27out of this, so it needs to be relatively thin.
26:30Damn it.
26:30There's not enough pastry.
26:33At this point, it's just getting stuff done, isn't it?
26:36It's dodgy as pretty.
26:37I've got off cuts.
26:38See what I can do with this.
26:40God's sake.
26:41Come on, Christelle.
26:44Cut ten diagonal slits through the top half of the pastry rectangle.
26:50Six.
26:51Seven.
26:52Eight.
26:52Nine.
26:53Ten.
26:54I'm going to start making the sausage rolls now.
26:57Gross.
26:58I was going to measure this out, but I don't think I've got time.
27:02This is not going to look neat.
27:04It is very rushed.
27:06And seal.
27:07I mean, this is just shodding, isn't it?
27:10Paul's going to be like, the crimp on that is awful.
27:13Have you made vegan zosterols before?
27:15Yeah.
27:15My little sister is, you know, like a veggie vegan.
27:18Ground to a fine powder.
27:19And in here, we've got rice flour.
27:21But I found that rice flour, funnily enough, works okay,
27:24so I just went with rice flour in the end.
27:26To make their sponges, most of the bakers are using a gluten-free alternative
27:30to traditional flour.
27:32Coconut flour absorbs liquid like metal.
27:35And for fluffiness, I'm mixing in a key additive.
27:39So this is xanthan gum.
27:42I mean, clearly I know loads about it.
27:43I can't even pronounce the stinking thing.
27:45And it acts as a stabiliser and binder, like gluten in wheat flour.
27:51But for his gluten-free creation...
27:53I've tried to stay away from the, you know, additives and the tricks
27:56that you can use, mostly because I'm not familiar with them.
27:58Giuseppe has a different strategy altogether.
28:02I'm using a recipe which is naturally gluten-free.
28:05It doesn't include any flour.
28:07But by whipping the egg whites separately,
28:09I'm incorporating a little bit more air
28:11and giving it a little bit more loftiness.
28:13His plan to go flour-free is a risk,
28:16but it's not just his sponge that may fall flat
28:18if he doesn't get the gluten-free version
28:20of Black Forest Gatto just right.
28:23As far as I know, Black Forest is Paul's favourite cake.
28:27Yes. And Prue doesn't really like it.
28:29Oh.
28:29So I've put myself in a very awkward position.
28:32You split the judges.
28:33Which is definitely the right thing to tell.
28:36On week eight.
28:38Good luck.
28:39Watch them out.
28:40Yikes!
28:42Like Giuseppe...
28:42I'm going to add the apple cider vinegar now.
28:44You won't get the acidity of the vinegar.
28:46You'll get a background of it.
28:47You won't be like you fish and chips.
28:50Chiggs is also pinning his hopes
28:52on a gluten-free version of a popular classic.
28:55I'm making a two-tiered red velvet cake.
28:58My cousin Prashid, he's gluten-free.
29:00He's been gluten-free for, maybe, about two years now.
29:03So he was my guinea pig for this cake.
29:05I got a good review from him.
29:06So it's all riding on him, basically,
29:08for this to turn out well.
29:10Featuring an ornate filigree chocolate collar,
29:12his two-tier red velvet cake will be filled with strawberry jam
29:16and alternating layers of chocolate
29:17and vanilla cream cheese frosting.
29:19Are you a fan of free-from baking?
29:22I don't know how I feel about free-from stuff.
29:24Really?
29:24It's all right, but I'd rather have the full-fat stuff.
29:27So I'm doing two tiers.
29:29In each tier, I've got three layers of sponge.
29:31There'll be six layers of sponge in total.
29:33With multiple sponges...
29:35So these are all going to go in.
29:37..each requiring a different bake time.
29:39These should be done within 30 minutes.
29:41That's going to take about another 15 minutes on top,
29:43because it's a thicker cake.
29:44Anything less than total precision,
29:46and they can kiss goodbye to cakes with a uniform texture.
29:49So they're going at 160 for 25 minutes,
29:52and then I'm going to have to rotate them.
29:54But for his supersized showstopper...
29:56I'm going for the three tiers.
29:58..it's even more of a challenge for Jürgen.
30:01For white chocolate, milk chocolate and dark chocolate,
30:04that means three sponges of each colour for each tier.
30:08It means nine sponges.
30:10I calculated for 80 people.
30:13So it's going to be really big.
30:15To up the chocolate ante even further,
30:18Jürgen will be separating his sponges with chocolate buttercream
30:21and decorating with chocolate ombre and a chocolate ganache drip.
30:25You know, my inspiration is my wife.
30:27She loves chocolate cakes
30:28and always is craving for the perfect chocolate cake for her birthday.
30:34So this is inspired by that.
30:37While Jürgen's out to impress his wife and the judges
30:39with the sheer size of his showstopper,
30:42Lizzie is taking a more philosophical approach.
30:45I'm celebrating, like, being different.
30:46It's going to be a representation of my brain,
30:49because we've got quite a few SEN issues.
30:52SEN is special educational needs.
30:54Dyslexic, dyspraxic, ADHD and concentration disorder.
30:58So I think, like, people who are slightly different
31:00need to be celebrated and, like, represented.
31:02I just love the idea of it all being your personality.
31:05This is great.
31:06And then the decorations also, you know,
31:08like the 70s shag rugs that you get.
31:10Yeah.
31:10That's what it's going to look like.
31:13Rice paper fins covered with a jumble of letters and numbers
31:16to represent Lizzie's dyslexia
31:18will protrude from two tiers of coconut flower sponge
31:21filled with pineapple jam
31:22and coated in a kaleidoscopic shag pile
31:25of Italian meringue buttercream.
31:27You know, like, brain fuzz.
31:28Like, I get a lot of brain fuzz.
31:30So that's what that's meant to represent.
31:32Concentrate on your decoration, your finesse.
31:35Right.
31:35It's going to be my brain.
31:36There's going to be no finesse to it.
31:38Organised chaos.
31:46Cake should be ready.
31:48I'm coming out.
31:50With numerous bakes to juggle.
31:52I think cake Tetris.
31:53For another two minutes.
31:54And a long list of fillings and decorations to get ready.
31:57Clean cheese, 400 grams, come on.
31:59All day.
32:00The bakers now face a multitasking minefield.
32:04The cake baking in the oven.
32:05I'm also making the cherry jam.
32:07You can't have a black forest without some kirs.
32:09Coming out and going in.
32:11But nobody is feeling the pressure more than Jürgen.
32:14One.
32:15Who is yet to make all his cake batter.
32:17Two.
32:20Three.
32:21Honey.
32:22So I need to keep my head together.
32:25I'm going to whisk up my third sponge, which is the white chocolate sponge.
32:30This is jaggery, which is from my grandma.
32:33It's almost like a really dark brown sugar.
32:35And I actually use it a lot when I'm cooking, just to sweeten curries and stuff.
32:40Week eight.
32:40Yeah.
32:41Quarter finals.
32:42You have a good showstopper.
32:43You're in the semi-finals.
32:44It is absolutely mad.
32:45You can do it as well.
32:46You've got the skills.
32:48No.
32:48This is the nicest you've ever been to me.
32:49I'm really shocked.
32:50Usually you're like, why are you here?
32:52I know you respond to a bit of banter.
32:53I do.
32:54I am my...
32:55I said to Jürgen, you know, why are you here?
32:58Because I'm an efficient, powerful, scientific baker.
33:01Why are you here?
33:02And I'd go, good point.
33:03I'd better get my cake.
33:06Right, this is the last of my cakes now.
33:09So that's cool.
33:11Oh, it's so hot.
33:13There's no more baking left to do now.
33:15So now it's all about stuff cooling down and decorating.
33:18Last three.
33:19It's about time.
33:24Bakers, you have one hour left.
33:26What's happening here?
33:27Oh, we're free from the tent.
33:30Oh.
33:31It's nice out here, isn't it?
33:32In nature.
33:33Nice.
33:35Shall we strip off?
33:37Again?
33:38Yeah.
33:38Yeah.
33:40Right, I'm going to start building now.
33:42It looks baked.
33:43It is chewy inside, which is what it's supposed to be.
33:47There's another plate spinning.
33:48I'm coming out.
33:50Cooling times are usually the limiting times.
33:54It's going to be tight.
33:58That is pineapples, jam and lime.
34:03This is the chocolate cream cheese.
34:05It's not runny, which I'm really cool about.
34:08So these are amarene, black sour cherries.
34:10They're very flavoursome and powerful.
34:12So if you put too many, you might end up pushing the balance of the flavour a bit too far.
34:16Cake number two.
34:18This is whisky and apricot.
34:20Look at you go.
34:22Oops.
34:23Sorry.
34:23No, it's all right.
34:25It's very refreshing.
34:26It's not the worst thing to be splashed on.
34:28No.
34:29No, I can definitely think of worse things.
34:31Yeah.
34:33Right.
34:34I need to decorate the hell out of it, which is going to take me about ten years.
34:38It's going to be all covered up in mirror glaze.
34:41I want to see loads of colour and then, like, very textured.
34:45I love a good rose.
34:47This is going to be a bit of a messy exercise.
34:49It is very satisfying, isn't it?
34:51So this is the ganache for the chocolate drip around the bottom layer.
34:55It's just all the different things going on in my brain.
34:57Some people think, like, ADHD, like, you're going to be crazy, you know, like, loads of energy,
35:01but loads of time, it's like, you've got too many thoughts in your head
35:04and you don't actually know what to think about.
35:06So it's all about colour and, you know, like, brain fudge.
35:09Looks like a tricky stage.
35:10Better for my presence?
35:12Absolutely.
35:13You might not believe it, but you're a calming influence.
35:18That's never been said before.
35:21Oh, that's a bit wonky, isn't it?
35:23This is the second tier.
35:25That is the second tier.
35:25Wow, how big's your cake?
35:27It's big.
35:28Big.
35:29You can get inside it.
35:30I'm not quite.
35:31You're going to ride it in?
35:33Oh, I'm not going to talk now, because I don't want to get blamed for that when that goes on.
35:38This is stressful territory, but I'm just going to...
35:41Oh, go on.
35:42As quick as I can.
35:44Bakers, you have 15 minutes left.
35:46I feel like I need to hurry up a bit.
35:48Wow, I'm feeling so nervous.
35:49What's wrong with me?
35:51Stop it.
35:52Pipe.
35:53Faster.
35:54Right, so that's the bodice.
35:57So this chocolate's for the collar.
35:58So that is going to get wrapped around the top layer of the cake.
36:00I have to tidy up the edges with lots of chantilly cream.
36:09You understand why you see me move very fast?
36:13Yeah?
36:13Good.
36:13I'm on track.
36:17My grandma, she hasn't obviously had many opportunities to wear a nice dress, so I think this will be almost
36:22like the dress that she never got to wear.
36:25Do you think this counts as finesse?
36:27So I need the ganache to run down the sides of the cake.
36:31Nerve-racking bit now.
36:33Right, should I just move it from A to B?
36:34I'm going to have to.
36:35Ooh!
36:36Okay, there's a breeze.
36:37I'm going to wait for that breeze to go because that breeze is going to knock over my cake.
36:39I can just feel it.
36:40How much time left?
36:41Bakers, you have one minute left.
36:43Oh, come on.
36:44I've got to peel this off now.
36:46The breeze is still there.
36:48Sorry, unfortunately I can't move until that breeze is gone.
36:53I'm going to put the decorated strawberries on top.
36:55Finished in a hurry, huh?
37:00The breeze is staying very still.
37:01Bakers, your time is up.
37:07Done.
37:08Drop mic.
37:09Please step away from your bakes.
37:14I feel like I've done a gymnastics routine.
37:16It looks unbelievable.
37:17Look how neat that is.
37:18It's what was supposed to be my grandma's dress.
37:20What?
37:20Can we go dressed like that?
37:22Well...
37:22Go on, gran!
37:25Well done, everybody.
37:27Who thought I could decorate a cake like that?
37:30God, I'm getting emotional.
37:32I'm so bloody proud of you.
37:33Don't start crying.
37:34I'm not going to cry.
37:35I will cry.
37:36God bless you.
37:51I'm not going to cry.
37:52After four hours making gluten-free celebration cakes with a place in the semi-finals at stake,
37:58the bakers now face the judgement of Paul and Prue.
38:02Christelle, would you like to bring your showstopper up here?
38:05I'm going to have to go for it.
38:12Trying not to walk like an idiot.
38:23It's a great-looking cake.
38:26It's quite witty too.
38:27I like the little bodice.
38:29Shall we see inside?
38:30I love the roses.
38:32I think you've done a great job with that.
38:36I love the texture.
38:38It's quite nutty and moist.
38:41You wouldn't know it's a gluten-free cake at all.
38:43No.
38:44The bake is beautiful.
38:45The whole coating and the icing go beautifully with the sponge.
38:48If I've got one criticism, I think that it's very heavy on the buttercream.
38:52But I actually think you need that against the cardamom.
38:54I mean, if you get a mouthful like that, it's...
38:56Oh, I don't know about that.
38:59We'd be perfectly happy with that.
39:00I think you've done a great job.
39:02Well done.
39:02Thank you so much.
39:09Very neat.
39:10Very beautiful.
39:12I don't know.
39:14It's the top.
39:15It's just a little bit awkward for me.
39:16It hides a lot when you pipe like this.
39:19Ah, OK.
39:20My cake is inspired to the flavours of the Black Forest.
39:23It's cherry, chocolate and cream.
39:27It's actually a bit gluey.
39:30Kirsch and the cherries are very strong.
39:32The cherries are pretty sporadic.
39:34The sponge is quite stodgy.
39:37Is this the Chantilly?
39:38Yes.
39:38I would have done an Italian meringue.
39:40That would have worked beautifully well.
39:43Underwhelmed.
39:44Mm.
39:45I expected better from you.
39:57I do think it looks great.
39:59You've got good drops on your naked cake down at the bottom.
40:02The collars worked.
40:04It's a nice job.
40:05It looks like a crown.
40:06There's a lot of detail in it.
40:08It's really impressive, isn't it?
40:10Let's see if we can chop into this bad boy, shall we?
40:14The layers are lovely and distinct.
40:20Love it.
40:22It's spot on.
40:23It's a great chocolate sponge.
40:24And actually, you've got a lot of buttercream in there.
40:28Mm.
40:28But it works.
40:29Cream cheese frosting.
40:30Again, that's like cooling on the tongue.
40:32That's a nice cake.
40:33I can't fault it.
40:34I think it's lovely.
40:36Great job, Chugs.
40:37Thank you very much.
40:37Well done.
40:38I mean, who would have knew, right at the beginning of Bake Off, even last year, that you could
40:41produce that in the tent, in the quarterfinals.
40:44I know.
40:44Thank you very much.
40:45Appreciate it.
40:52I'd never have known that was a chocolate cake.
40:55I think it looks absolutely beautiful.
40:57The whole effect of it, the drips you've got are all perfect.
40:59And so it's the piping.
41:04That looks so beautiful.
41:06Wow.
41:09That apricot with the chocolate sponges is beautiful.
41:13It's really nicely baked.
41:14It's not dry at all.
41:15Mm-hmm.
41:16I also think the buttercream is beautifully light.
41:19Thank you very much.
41:21Well done.
41:21Well done.
41:22Excellent.
41:23Matches his T-shirt.
41:25Yeah.
41:26Ombre T-shirt.
41:29Well done.
41:31Really good.
41:39This is my celebration of being different.
41:42I mean, that is just amazing.
41:44And the rice paper offshoots are just so beautifully done.
41:48Look at the tiny little letters and numbers.
41:51I love it.
41:52It reminds me of something from the cartoon, The Yellow Submarine.
41:56I've never seen a cake anything like it.
41:58I don't think any of us have ever seen a cake like it.
42:01So it's a lime Swiss meringue and a coconut cake with pineapple jam.
42:09You really need to eat buttercream with it,
42:11because the pineapple is very strong and there's a lot of it.
42:15I do get a hint of the lime.
42:17I do.
42:17And you need that in there.
42:18You've got the coconut in the sponge as well, which you can taste.
42:21Yes, the coconut's good.
42:22And you've got the pineapple.
42:24I'd have that on my 40th any day, when it eventually comes round.
42:28OK.
42:31I think it's wonderful.
42:32We asked for exquisite finesse.
42:35And we got it.
42:35And we got it.
42:36I knew you could do it.
42:39Well done.
42:41This is fantastic.
42:47Oh my god, finesse!
42:49I got finesse.
42:51I have one beak off in my mind there.
42:53I don't know how I'm doing this.
42:54False comments that he couldn't fault it were really overwhelming.
42:57I'm happy.
42:58Really happy.
42:59Well, that was a bit of a disaster.
43:01I think that puts me in an awkward position,
43:04despite having done quite well yesterday.
43:06I'm not sure what to expect, to be honest.
43:08I'm very happy that that went well,
43:10but I don't feel safe at all.
43:12I'll cross my fingers, my toes, say a prayer,
43:14and hopefully my grandma, who I dedicated my cake to,
43:17is saying a little prayer for me too.
43:27Wow, the world has turned upside down.
43:30Four extraordinary showstoppers.
43:32And Giuseppe didn't really impress you.
43:35The middle was no good at all.
43:36It was stodgy.
43:37But I think, ultimately, Giuseppe was in a strong position anyway.
43:40Giuseppe had done enough prior to these two challenges to save himself.
43:43Yeah, I think Giuseppe's safe.
43:44What about Jürgen?
43:45Those layers, the white chocolate, the milk chocolate,
43:47and the dark chocolate, clever.
43:49It was beautifully and elegantly done.
43:51It was a delicious cake.
43:52So he's got to be in line for Starbaker.
43:54Absolutely.
43:55And I think Jürgen stepped up, but he's not the only one.
43:58Chiggs.
43:58The cream cheese frosting, the buttercream, the sponge itself, beautiful.
44:03This was a faultless cake.
44:05Well, let's talk about Lizzie.
44:06She made a cake and a pear at the same time.
44:09The time she spent, you know, creating that fair rug,
44:11we all knew she could come up with something with finesse.
44:14I think she's done it.
44:15Complete triumph.
44:16Now, Christelle came into today in trouble.
44:18Did she do enough with her showstopper?
44:21The problem is everybody else has done the same.
44:23They've all done really well.
44:24Christelle and Lizzie are absolutely neck to neck.
44:27I think you've got to look at it generally as bakers.
44:31Which one deserves their place in the semi-finals?
44:42Well, bakers, you have made the judges' lives quite difficult this week
44:47because all five of you are terrific bakers
44:50and all five of you have had moments of real excellence in the tent this week.
44:55But we do have to separate you.
44:58And I'm lucky in that I have the job of telling you
45:02which one of you is going to be Starbaker.
45:08I'm delighted to say that Starbaker this week is...
45:14Chiggs.
45:16Well done.
45:17Well done.
45:24I've got the horrible job of announcing the person who's going home.
45:29And as Matt said, it was so close.
45:31You've all been so fantastic.
45:34The person who's leaving us is...
45:41Lizzie.
45:53Do you know what? I feel really proud of myself.
45:55I'm really happy.
45:57Oh, God.
45:58I was so overwhelmed with even, like, get here.
46:01And now I'm, like, a quarter-finalist.
46:03And now I sound dead scouse cos I'm crying.
46:07Bloody technical challenges.
46:09You were so good.
46:11Thanks.
46:11Oh, God.
46:13It's such an amazing experience.
46:16To, like, meet the people that I've met.
46:19And, like, learn everything.
46:25You did really well.
46:26It's really sad to see Lizzie go, someone from my neck of the woods.
46:29She's been a bit up and down over the weeks.
46:33But, actually, this week, she did really well.
46:35The problem was she came up with an ace when everybody else did as well.
46:39I'm just...
46:39I am proud to be self.
46:40It's, like, happy tears.
46:41Like, I can't wait to go and walk my dog, to be honest.
46:46I can't believe I got a star baker.
46:48Getting one was brilliant.
46:49But getting two, wow.
46:51It feels good.
46:52And I just get more and more confident week on week.
46:56Semi-final of the Great British Bake Off.
46:58I don't think it's going to sink in for a while.
47:01It...
47:02Semi-final.
47:07Next time...
47:07Oh!
47:09..it's the semi-final...
47:12..and patisserie week.
47:13It's a bit like a pooey porridge at the moment.
47:15..with a multi-layered signature.
47:17Oh, God.
47:18I feel like I'm giving birth.
47:20..a multi-staged technical.
47:22I ain't got a clue what is going on.
47:24..and one of the most challenging showstoppers...
47:27Gosh, I'm shaking.
47:28..the tent as ever seen.
47:30This has never worked for me in practice.
47:32Not once.
47:32Don't say that in front of judges.
47:34..who will make it to the final.
47:36You want this so proud, it's eating you off inside.
47:38..of the Great British Bake Off.
47:40Oh, my Lord, I don't think I can take much more of this.
47:43Are you a star baker in the making?
47:46If you'd like to apply for the next series of Bake Off,
47:49visit channel4.com forward slash take part.
47:52YOUR EYES
47:53JEORANA
47:53You. You.
48:04You.
48:17You.
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