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00:00Last time
00:03It was back-to-school week. I don't look great. I'm gonna get a detention definitely
00:07Jasmine rose to the top of the class. It is style with substance winning star Baker for the second week
00:14running
00:14And while Ian barely scraped a pass
00:16Very messy. It was Jessica who failed to make the grade
00:20Triceratops is looking a bit sad and was expelled from the tent. I've met some incredible
00:26Inspiring bakers, so it's not all bad this time
00:30What is this? I can't possibly comment on what that looks like. It's chocolate week
00:35Worried about all of it really the bakers let loose with moose in the signature. I hope it's not tiramisupe
00:42Innovate behold the gingham pantry in a never-before-seen technical
00:48And go gooey with incredible show stoppers
00:51So good whose food of love will seduce the judges. That's a beautiful chocolate biscuit and who I was way
00:58too chill will crack
01:00Under the pressure surgery
01:26Come on, wait, come on. That was really fun. Yeah, that showstopper did not go well. So hopefully this week
01:33breaks the cycle
01:34Real chocoholic
01:36I do love chocolate, so maybe I'll eat these words, but I'm looking forward to it. So yeah, I'm ready
01:42I am so scared of chocolate
01:46I feel like I know what I'm doing so fingers crossed
01:50It all goes to plan
01:54Hello bakers welcome back to the tent it is chocolate week now for your chocolate signature bake the judges would
02:02like you to make some highly
02:04Decorated chocolate mousse cups now chocolate mousse cups is actually my stage name for when I do burlesque
02:10So if I do break out into any dancing, I do apologize
02:15The judges are looking for some indulgent chocolate mousse desserts inside edible chocolate cups
02:21You can use any chocolate that you like, but there must be a baked element in your cups
02:27Do you have two and a half hours on your marks get set bake?
02:33Jockey week it has begun chocolate week, and it's not super hot. I think we're on their winner today
02:39Oh
02:41The signature challenge is a chocolate cup filled with a chocolate mousse what could be better than that?
02:47So I'm just starting to melt my chocolate
02:49They've got two and a half hours to produce their own tempered chocolate cup. This is a 70% dark
02:54chocolate. It's quite fruity
02:56tempering is basically melting chocolate cooling it and then warming it slightly
03:00I had successfully
03:02Temperate should be chocolate at home the chocolate when it is finally set will be very shiny
03:08It will also have that snap and come away from the mold more easily, but now
03:14Who knows?
03:17What is a mousse a mousse is quite light and melts in the mouth, but it must be set?
03:23Not too worried. We wanted to have some baked element in an air somewhere. I'm starting with a biscuit
03:30Fresh fruits like cherries very good with chocolate. I think it's a winner. I'm excited for this challenge. I love
03:36chocolate. I love mousse
03:37What's the not to like?
03:39Am I worried?
03:41Obviously
03:44Morning Leslie
03:45Morning Leslie
03:45Good morning
03:46Leslie, what are you doing about your mousse cup?
03:49So we're doing a dark chocolate cup, a mascarpone cream, chocolate mousse, coffee liqueur, a little sponge biscuit
03:56A walnut praline and then I'm topping it all off with a whipped coffee white chocolate ganache
04:03Wow
04:04With a caramelized banana and some of the praline
04:07I like someone that challenges themselves for two and a half hours
04:11Leslie's ambitious take on a tiramisu will feature no fewer than six separate elements as well as a chocolate spoon
04:18to eat it with
04:19Allow yourself time to set in it's the critical thing in the challenge good luck
04:24Thank you
04:24Yes Leslie
04:25Probably gonna need it
04:27And Leslie's not the only baker
04:29Right we're in
04:31Putting this classic Italian dessert
04:33You want to maintain as much air in the egg whites as possible so you get a nice light biscuit
04:38Into a chocolate cup
04:40I've only practiced this once
04:42I actually thought it was two hours not two and a half hours
04:45It's now I'm like I've got extra time
04:46But time goes so fast in this place
04:50Aaron's tiramisu will come molded in real espresso cups and lids
04:54An almond sable will be on hand to dip into the chocolate mousse
04:58If it's only that big it's got to be pretty rich
05:01It's pretty are you saying you want more?
05:03I don't want to feel cheated I've gone to a restaurant I paid a lot of money
05:06Yeah
05:06So I think it is enough
05:08Good luck Aaron
05:09Thank you very much
05:10Thank you
05:10Some people would say it's not about size
05:12In this case it seems it all about size
05:15But Tom is also doing a similar thing
05:19Biscotti Italian for twice cooked
05:21So mine needs to be better
05:24So it's gone straight back in
05:26We have tiramisu
05:30Tom will avoid being too tiramisu similar by adding coffee soap biscotti to his cups
05:35To separate two different flavoured mousses
05:38Are you putting booze in this?
05:40I can see some booze
05:41Yeah there's booze in this part here
05:42For pro
05:43Is Paul not a big drinker?
05:44Paul likes a pina colada
05:46Yeah he does
05:47Have you ever had a banana colada?
05:49You're making this up
05:50I'm not
05:51If you get to the final
05:52We'll have banana coladas
05:53Deal
05:54Deal
05:55Deal
05:56I'm gonna start to fill my moulds
05:58Let's give this a go
05:59The chocolate will start setting
06:01It's fairly messy this isn't it?
06:03As soon as it hits the moulds
06:05It's just now working fast
06:07Fail to work fast
06:09I need my white chocolate and I put it with the waves
06:13And the bakers won't produce the delicate chocolate cups
06:16You can see the chocolate is getting really thick really quickly
06:20The judges are expecting
06:23This is setting much much faster than it has at home
06:25Like I can barely even tip it round the mould
06:28This is not good
06:30Panic is setting in
06:33Toby's shells will contain an orange infused chocolate mousse
06:36A set orange gel and an orange liqueur soaked Earl Grey sponge
06:41And where did the inspiration come for this?
06:43Mature X
06:45I like to have fruit in a lot of my bakes
06:48Because I think it lightens it a little bit
06:49And orange and chocolate are such a classic
06:51Yeah exactly
06:52And Toby's not the only baker
06:54There might be enough actual orange in these
06:57To contribute towards your five a day
06:59Keen to boost the judges fruit intake
07:01We are going to blend some strawberries together
07:05Hopefully we'll get a nice mousse setting in the fridge
07:08Nadia will pipe pistachio cream into a white chocolate cups
07:11Then top with crumbled Viennese biscuit
07:14And white chocolate and strawberry mousse
07:16So this here is a little bit of double cream and gelatin
07:19Gelatine can help stabilise the mousses
07:22In that we're going to put our strawberries
07:25But to reach the desired texture
07:27Wish I'd put more gelatin in this
07:29The most important thing
07:31I'm going to whip up double cream and then whip up some egg whites as well
07:34Is to whip air into the cream or egg white base
07:37So that creates the aerated mousse hopefully anyway
07:40Aerate insufficiently
07:42Very lightly whipped cream
07:44And they'll end up with a runny mousse
07:46Hope it's not tiramisupe
07:49Now this is where it goes everywhere
07:51And then I'll put the set mousse into the shell once it's set
07:55How long have we got left?
07:58Bakers, you are halfway through
08:02With mousses safely tucked away
08:04So this is my orange liqueur syrup
08:07There's an almond sable
08:08Wish shaped like a croissant
08:10The bakers can move on to the additional elements
08:12Who doesn't like Viennese biscuits, let's be honest
08:15But they hope will elevate their creations
08:18I'm now making the cores
08:20The milk chocolate hazelnut butter
08:22This is this soft centre
08:25Jasmine will embed the hazelnut cores into her moulded mousses
08:29Before finishing with a hazelnut tuile
08:31And a hazelnut caramel
08:34I'm making my caramel
08:35What's been happening in your real life?
08:37I was on placement in a hostel yesterday again
08:38Have you got a doctor's bag?
08:40No, that's when I qualified
08:42Is it?
08:42I used to carry around a brown doctor's bag for fashion purposes
08:46But sometimes people used to think I was a doctor
08:48Or when they'd go, doctor, doctor
08:50Not me!
08:53While Aaron and Leslie
08:55Going in with my walnuts
08:56Are also going nuts for caramel
08:58I'm going to do my jam
09:00In Ukrainian, it's varenye
09:03Varenye
09:04This challenge offers Natalia
09:06The chance to revisit her fruit-filled childhood
09:09My brother and I
09:11We're picking the berries
09:13In the gardens of my grandma
09:17Take it back to the granny's garden
09:20Babushka!
09:23Natalia's set berry compote
09:24Will be infused with almond liqueur
09:26And sit between layers of jacon sponge
09:29And dark chocolate mousse
09:31More amaretto
09:33Let's make it strong
09:36Perfecto!
09:37But it's not just Natalia
09:39Pouring out someone's beer
09:40Who could leave the judges three sheets to the wind
09:43Whenever I went to Belgium for the first time
09:45This was on draft everywhere
09:46It's really easy drinking, you know
09:50Ian's take on a Black Forest Gatto will be presented in dark chocolate Belgian beer goblets
09:55And include Chantilly cream froth and a cherry beer gel
10:01Have you had all you need of this?
10:03Yeah, that's it, you can, that's yours
10:10This is the only reason yous have kept me here is to have some drink
10:13Oh, I'm looking at work
10:15The bakers will need to be in full possession of their faculties for the next step
10:20The difference between it going well and not well is how heavy-handed you want to be
10:26Wearing gloves just to stop the fingerprints on the chocolate
10:40Look how thick that is, that is not what they're after
10:42Look how thick that is, that is not what they're after
10:43I need to hurry up because I want to do these chocolate things again
10:45Bakers, you've got half an hour left
10:49Now on to the more scary part
10:50Putting the chocolate cups on a hot pan
10:53Yeah
10:54That's the one
10:57The consistency is much better for actually coating these moulds now
11:00Yeah, I don't know if I'm going to use this
11:03And Toby's not the only baker considering a chocolate reset
11:06Not feeling them colours, you see
11:08If I hadn't put that stupid decoration on there, I'd be sound now
11:11But Nadia, being me
11:13Go down to the wire
11:14Just get carried away now
11:16And start adding things that are unnecessary
11:20It's thin now, isn't it?
11:22This will also mean it's a lot more fiddly to get out of the cup
11:25So this is a coffee liqueur
11:28Adding the chocolate mousse in
11:33What's going on down here? Look at this intricate stuff
11:36Yeah, we're just assembling the wee stems
11:39This is a precarious bit
11:40Are you a white milk or dark chocolate man?
11:45Oh, I'm as dark as you can get
11:47You like dark chocolate?
11:48Yeah, absolutely
11:49That makes me very happy that you like dark chocolate
11:51What?
11:53This is amoreto
11:55I hope Paul and Prue will like it
11:58Bakers, you only have 15 minutes left
12:01Ah, that's going to be tight
12:04No, come on
12:05And I still need to make a chantilly
12:07So I'm dipping the Earl Grey sponge
12:10Squeezing out the excess and pushing it through
12:12My biscuit crumb
12:14Crumb pot
12:16Oh, no, let's me see
12:19I've overfilled them pretty much every time in practice
12:22I'm going in with the caramel
12:24I think he might say there's too much caramel, but not in my world
12:27I'm just a bit worried about the time now
12:31I was way too chill
12:34This is the orange gel
12:35Which I've not managed to get to set in practice
12:37Don't tell me that in front of these people
12:39That's what I tell you
12:40You don't judge it
12:41No, no, no
12:42You're the cheerleader
12:43I'm just going to put the ganache on top
12:45Which hopefully will give a nice smooth finish
12:51Who's a better man or Tom's?
12:54It's a moose in a cup
12:55How decorative can it be?
12:58My ganache is split a little bit
13:00Ah!
13:02Oh!
13:05One's a bit cracked
13:06I'm so stressed
13:07Cracked there, there, and there
13:09Oh, I'm really annoyed at myself here
13:12Bacon's, you only have one minute left
13:13I think that's me done
13:16We do not have one minute
13:20No matter what, it's a rush at the end
13:23We're doing hand jelly again
13:25Can I put my chantilly on afterwards?
13:29It's a little bit wobbly
13:32That's what I wanted
13:33But I couldn't find one
13:34Oh, well, I've got croissant
13:36You don't
13:38Bakers, your time is up
13:44Please step away from your chocolate mousse cups
13:47Chocolate mousse cups
13:48Whip it, Ian, whip it
13:50That includes you, Ian
13:51Yeah, I know
13:52Wow, amazing
13:55It's soup in there
13:56It's soup right now
13:57It's gonna be gel
13:58Hopefully they taste nice
14:01Oh my god, sick
14:02He's done the white tops
14:03Yeah
14:04Smart guy
14:04Beautiful
14:12The baker's chocolate mousse cups will now be judged by Prue and Paul
14:19Hi, Toby
14:20Hi
14:21Tell us all about your mousse cup
14:22So these are my orange chocolate mousse cups
14:25They have a white chocolate orange shell
14:28An orange chocolate anglaise mousse
14:31An Earl Grey sponge soaked in orange liqueur
14:33And then an orange gel on top
14:39They've cracked a bit there
14:40Yeah, that was the first one that came out
14:42And what is the cake?
14:43A genuine sponge with, um
14:45Oh, gosh, yes
14:47That's good
14:47Boozy?
14:49The mousse probably could have done with a little bit longer
14:52Your balance of flavour is very, very good, it's perfect
14:55I especially like the booze
14:57Thought you might
14:58Well done, Toby
14:59Thanks very much
15:00Thank you
15:06Very neat
15:07Very precise
15:08Very beautiful
15:09Yeah
15:11There's a dark chocolate shell
15:12A chocolate mousse
15:13And then a hazelnut core
15:14A hazelnut caramel
15:16And then a chocolate ganache on top
15:17Mmm
15:19Lovely
15:19Really strong hazelnut flavour
15:21Beautiful dark chocolate
15:23It's a real pleasure to eat
15:24The taste is good
15:26The texture of that mousse is just slightly gone
15:28Softened a little bit too much
15:30Thank you
15:30Thank you, Jasmine
15:31Thank you
15:36I'm very impressed with the mugs
15:38Just put the handles and everything
15:40I know
15:40It's really beautifully done
15:42I know
15:42This is my chocolate mousse cup
15:45With the jaconda sponge
15:46And also with the berries compote
15:49The compote is lovely, punchy flavour
15:52Yeah
15:53I'm not sure about the setting on the mousse
15:55Yeah
15:56But having said that
15:57The flavour in the mouth is delicious
15:58Nice job
15:59Thank you very much
16:00Thank you very much
16:06There's something quite medieval about it
16:08They are a dark chocolate shell
16:10With a chocolate genoese
16:12Dark chocolate mousse
16:13Cherry jam
16:14And a cherry beer jelly
16:16And there's a little thing of Chantilly
16:18You didn't get a chance to put that on?
16:19Last 30 seconds
16:20It was me going like this
16:22I really like that
16:24Lovely mousse
16:25I think it's set well
16:26It's delicious
16:28I think the chocolate cup is beautifully done
16:31The cream would have made a difference
16:33But it's all good
16:34Yeah
16:34And I'm trying not to eat it
16:36Well done, Amy
16:37Thank you very much
16:38Thank you
16:45OK
16:45So we've got a dark chocolate cup
16:48With a mascarpone cream
16:51A chocolate mousse with a little bit of brandy in
16:54We have a ladyfinger biscuit
16:56And we've got some walnut proline
16:58I like the flavour
17:00It's very busy
17:01Yeah
17:02Your chocolate mousse layer is so thin
17:04It's almost like a ganache
17:06Right, OK
17:06I think you missed the trick of celebrating that mousse
17:09Yeah
17:09Thank you
17:09They look quite interesting
17:15But a bit messy
17:16OK
17:16It's a little bit all over the place
17:18My chocolate mousse cups are white chocolate shells
17:21Filled with a pistachio cream
17:23A Viennese crumb
17:25A white chocolate and strawberry mousse
17:27With a Viennese biscuit
17:29I think the strawberry mousse is delicious
17:31But it is a bit soft
17:33OK
17:33It's a bit like a full
17:35Which is much looser
17:36And I think that the biscuit should be crisper
17:40I just think it's all too soft
17:41OK
17:42Thank you
17:43Thank you
17:49So sweet
17:50They look great
17:51I love the lid
17:51I love the whole look of it
17:52It's very neat
17:55My chocolate mousse cups are dark chocolate on the outside
17:57With white chocolate on the top
17:59The mousse is made from milk chocolate and gold chocolate
18:01There's a layer of coffee caramel
18:03And there's also a coffee-soaked ladyfinger sponge
18:06Mmm
18:07I think the flavours are heavenly
18:10I think it's a pity the mousse isn't set
18:12I think the balance with the sponge, the coffee, the caramel and the dark chocolate
18:16It's fantastic
18:17It's just the mousse
18:19Thank you
18:20Thank you
18:26They're so neat
18:27Very Tom
18:29Very clever
18:31Wow
18:32What about that?
18:33We've got a coffee-soaked biscotti at the bottom
18:36Dark chocolate mousse
18:37And then we've got a white chocolate masala mousse on the top
18:41And then that's all set in a white chocolate with a touch of dark chocolate cup
18:44It's beautifully thin, Tom
18:46And I love the mousse
18:47I think that's the perfect texture
18:48Oh, that's great to hear
18:49What it is
18:50Is it's a balance of the sweet and the bitter
18:52Even that chocolate brings something to it as well
18:55So the whole thing together
18:56It is exceptional
18:57Well done
18:58Stop it
18:59I absolutely agree
19:00That's what it deserves
19:00Wow
19:01That could be for sale in a patisserie shop in the middle of Paris
19:05Oh, stop it
19:06And probably do extremely well
19:07Thank you so much, guys
19:08Thank you
19:08Wow, thank you so much
19:10Wow, well done
19:11Wow
19:11Looks incredible
19:15He's in shock
19:17You cannot ask for better feedback
19:18I mean, I'm chuffed
19:20That biscotti is beautiful
19:22I did actually taste tongs
19:23And the texture on the mousse was absolutely perfect
19:30It wasn't the best, so
19:31If I can do a little bit better on my next two bakes then I'll be happy
19:34Oh, I can't believe that
19:36I thought that was going to be absolutely horrendous
19:39Yeah, it was great
19:41What a ride
19:46While the bakers could practice for their signature
19:49Oh my goodness
19:50Their next challenge
19:52This is deception at work
19:54Is a mysterious
19:55Gingham shrouded
19:57Stop it
19:58Bake off first
20:00What is that?
20:03Hello bakers
20:04Welcome back to the tent
20:06It's time for your technical challenge
20:08And today your challenge has been set for you by someone who's
20:11Sweet like chocolate
20:13It's Mr. Paul Hollywood
20:15Paul, please give our bakers some wonderful advice
20:18Keep calm bakers
20:20And choose wisely
20:22Mmm
20:23Oh my gosh
20:24Okay, as ever this technical challenge will be judged blind
20:27So we're going to have to ask these two lovelies to vacate the tent
20:31Stay out the farmer's field
20:33So, the Prince of Praline would love you to make a delicious white chocolate tart
20:40Your tart should feature a buttery short crust pastry
20:44And a silky smooth set white chocolate ganache
20:48But that's not all
20:49Instead of a recipe
20:50The judges would like you to use artistic license
20:54Behold
20:55The gingham pantry
20:59Oh my
21:00Whoa
21:01Wow
21:02Behold
21:03The gingham pantry
21:05Okay, you have five minutes
21:07To choose your ingredients
21:09But whatever you choose
21:11From the gingham pantry
21:13You have to use
21:14Your five minutes
21:15Starts
21:16Now
21:20Their chosen ingredients
21:21The mint's going
21:22Must also complement white chocolate
21:25Doing blackberry
21:27Someone spot
21:28He's taking basil
21:29I'm taking a leaf of basil
21:31Okay bakers
21:32You've got two and a half hours for this challenge
21:35On your marks
21:36Get set
21:37Bake
21:40I've took berries
21:41Because I just think white chocolate and berries
21:43I'm going to make a layer of lemon curd
21:47With just a little bit of time to add another level
21:49I took passion fruit
21:52Lemon
21:52Limes
21:54Pistachio
21:55The blueberries
21:56If you do too much
21:57It's going to bite you in the proverbial
21:59We're cautious
22:00In the presence of the gingham pantry
22:05Paul, this is the first time we've let the bakers finish a technicals they like
22:10What we've asked them for is a short crust base with a set white chocolate ganache
22:15Topped with whatever they want
22:16To go with the silky smooth sweetness from the white chocolate
22:20I suppose there might be a temptation to over complicate things
22:23You want to celebrate the white chocolate
22:25I've chosen a sort of slightly tart passion fruit and mango
22:29Now for the short crust base
22:31We haven't given them the recipe base
22:32For goodness sake they know how to make short crust pastry
22:35They should do
22:35I think where they could go wrong is making it very thick and too robust
22:39But they make it too thin and it can crack easily
22:42It's quite refreshing with the passion fruit and mango
22:44But you can taste the chocolate
22:46It's something you could finish
22:48Easily
22:49I'm trying not to
22:50Because we have got eight more to deal with
22:53I'm sorry I could have another piece
22:57Okay, I've made pastry so many times before I can do this
23:00I have no recipe for short crust pastry
23:03I should do, I don't, whatever, sue me
23:06We've got egg, butter, icing sugar and plain flour
23:09I don't know the ratio that we're meant to use for this
23:12I'm having a bowl here, I've got no idea what I'm doing
23:15So I've got a short crust recipe that I use
23:18Half butter to flour
23:20It's the handshake kid
23:22Not in this technical
23:23You are the chosen one
23:25For Hollywood's chosen one
23:27Yep
23:27Can never wash the hand
23:28And then when you get home tonight
23:30It's a small taste
23:33To achieve the ideal short crust
23:35The bakers must avoid a host of pitfalls
23:37You want to just add in enough water to bring it all together
23:40Not enough water and the pastry will crumble
23:43Can it look quite dry?
23:44Yeah
23:45Overwork it and it risks being tough
23:48Okay, I just need to make this thin enough so I can spread it into the tart dish
23:52Rolling also carries peril
23:55I want to get my pastry cart thin
23:57Good old Tom, getting his handshakes
23:59Yeah
24:00Shall I give you a handshake?
24:01Yeah, there you go
24:01How does it feel?
24:03Feels alright
24:04It's a bit wet
24:07Too thin and the tart case could split open
24:10She's breaking
24:11What a time to be alive
24:13But roll it too thick and the bakers risk serving a jawbreaker
24:17I want it to be thick and crunchy
24:21Please, Paul Hollywood
24:22Who would have thought it would be so important to get in touch by one man that isn't Piers
24:40Three minutes
24:41So I'm going to move on to making the ganache
24:43Ganache is just cream on my chocolate so it's fairly easy, I think
24:47The same amount of cream to the same amount of chocolate
24:50Three to one I do
24:52Three cream to one part chocolate
24:56It's chocolate week so we should, in theory, have been looking up how to make ganaches
25:01In theory
25:02No three parts chocolate to one part cream, that's it
25:05I'm just worried about splitting my ganache
25:08I'm adding things to it which is precarious
25:11How long have I been whisking this ganache for?
25:15Shall I do this one?
25:16I'll have a little sleep
25:17Okay
25:19Bakers, you are halfway through
25:22Panic
25:22I didn't wake you up, did I?
25:24No
25:24I'm just taking the baking beans out and bake more
25:29For another five, six minutes
25:32She's quite pleased with that
25:33Looking quite bumpy and lumpy but you can see how it goes
25:36So I'm going to start making the jam
25:37The bakers can now start on the elements
25:40I'm not even weighing this, I'm just going to go rogue
25:42That they think will complement their white chocolate ganache
25:45I'm going to let the hazelnut crunch cool
25:47And then I'm making my mascarpone cream
25:49Saving out the pips
25:50Use what you choose
25:54For the basil!
25:55That might be too much basil, let's not do that
25:57For if you choose and don't use
25:59This will be a terrible time for thee
26:03Doing a lemon curd and I'm going to add some thyme into that
26:07And we've got, what is this?
26:09That's a tiny, tiny bit of basil
26:12Are you putting that in there?
26:13Yeah
26:13It's sad though, look at it
26:15Yeah, but that's like to make the rest of it look better
26:18Yeah, it's coming out
26:20I think that's done, there's not going to be a soggy bottom
26:22It looks short
26:24I think it was too dry going in
26:26I'll let it cool down in the tray
26:27It's too thick and it's cracked
26:29I've got a bit of leftover pastry
26:31So I'm actually going to make another pastry case
26:35You have half an hour
26:39That means I've got 20 minutes to cook my thing, cool it
26:43Get my fillings in
26:44It's going to be tight
26:45And to join the others showing off their ability to decorate with chocolate
26:49It's kind of like leaf, doesn't it?
26:51Does anyone call you Nardia?
26:53No, everyone calls me Nads
26:54Nads
26:55Nads?
26:55Yeah
26:56You're making little Nads right now
27:00What are the chocolate sets?
27:02That has not gone how I thought it would
27:05It's time to build
27:07This is my white chocolate ganache
27:09I'm going to now put my crème patte in
27:10Life's feeling better right now
27:12This is my ganache
27:15My new pie is looking not bad
27:17I whipped the ganache
27:18I don't think it's as set as it could be
27:21Pipe one line
27:22Maybe two lines of passion fruit gel on top
27:24I'm just hoping it sticks together
27:26I think I probably could have baked it a little bit longer
27:32Wasn't cooked enough
27:34How long do I have left?
27:36Bakers, you have ten minutes left
27:38It's a good job I didn't throw this one away, isn't it?
27:42I'm going to have a layer of dark chocolate ganache
27:43And a layer of mascarpone raspberry cream
27:46Honestly, this is laughable
27:48I've got some shards
27:50Shards for the top of my tart
27:53When they're happy with the tarts
27:55Boom
27:58They need to carefully place them
28:00There's nothing else I can do, kiddo
28:02I need a cake lifter
28:03Onto the display stands
28:11Bakers, you have one minute left
28:14Oh god, oh god
28:15Oh!
28:17Oh!
28:21No!
28:22No!
28:24No!
28:27I can't believe that
28:30I'm happy with that
28:31Just doing a little garnish
28:33That's a leaf
28:35It's all about the garnish
28:37Bakers, your time is up
28:40Damn!
28:41Please come and place your tarts behind your photos
28:49Well done
28:50Honestly, it'll taste beautiful
28:51Yeah, but it was intact
28:58Paul and Pru are looking for beautifully decorated tarts
29:01Wow
29:02Interpretations are interesting
29:05With crisp shortcrust pastry
29:07And fillings that complement the set white chocolate ganache
29:11Let's start with this lemon thyme curd
29:14With white chocolate shards
29:16I do like the look of this
29:17I think the shards, they look beautiful
29:20It's a key lime pie
29:21Yeah, it is like a key lime pie
29:24It is delicious, by the way
29:26But it isn't set
29:27The base is good though
29:28It's nice and crispy
29:29It's very crispy
29:30It's nice and sure
29:31Yeah
29:32Pistachio and lemon
29:33White chocolate and cream cheese
29:36Passion fruit mousse
29:37My god, it's got everything in there
29:38The base, wow
29:40That is very thick
29:42Tastes delicious
29:44It's very loose as a mousse
29:45And that is really thick
29:48It's too thick
29:49White chocolate tart
29:51With a raspberry cream, hazelnut crunch, dark chocolate ganache
29:55Citrus garnish
29:57It's very pretty
29:58The raspberry and the hazelnut would have worked with the white chocolate
30:01That does not
30:02It was a white chocolate tart
30:04And now it's a chocolate tart
30:07Moving on
30:08It's a whipped white chocolate ganache tart
30:11With a passion fruit and lime curd
30:13And topped with milk chocolate decorations
30:15Slightly wilted chocolate on the top
30:18You need to temper it properly and get them standing up
30:21That pastry's been overworked
30:23It's like rubber
30:24But the flavour combinations are great
30:26You can actually taste the white chocolate
30:27This is a raspberry and white chocolate tart
30:31This one looks a mess
30:32Well, it's been dropped, hasn't it?
30:33Quite pale
30:34Wow, so delicate that pastry
30:36Needed longer in the oven
30:38I like the flavour combination
30:40The raspberry is lovely
30:41It's very fresh
30:42It's not too sweet
30:43Just a shame that the whole base is non-existent
30:47Thyme infused white ganache tart
30:50It's a lovely colour
30:51Let's have a look
30:54I think the flavour's alright
30:55The problem is you needed to have it with the filling
30:58Right the way onto the top
30:59I like the pastry
31:00I think the pastry's nice, yeah
31:02You've got blackberry and raspberry jam tart
31:04With a white chocolate ganache and chantilly blackberry cream
31:08This looks like fortifications of a castle
31:11It does, yeah
31:12Well done
31:13It's underbaked too
31:14The colours I don't like
31:16The textures I don't like
31:17And the pastry's too thick
31:18Otherwise
31:19Otherwise great
31:20Okay, moving on to the last one
31:21So this is a white chocolate tart
31:23With a blackberry and basil cream
31:27I think it looks nice
31:28I quite like the pastry
31:29Yeah, I like that
31:29Oh lovely
31:30Snap is so nice
31:33Basil gives it a very unusual flavour
31:35The problem is it overwhelms the white chocolate
31:37It's interesting, but it's not delicious
31:39We've never done anything like this before
31:41But I think you've all did a good job
31:43And it's fascinating to see your interpretation of flavours
31:46I really like that
31:47Mmm
31:48Prue and Paul will now rank the tarts from least to most successful
31:52In eighth place we have this one
31:54Who is that?
31:56Nadia
31:56You're a much better baker than that
31:58This is like concrete walls
32:00Yeah
32:00In seventh spot we have this one
32:02Who's this?
32:03Ian Pastry
32:05Dropped it
32:08Natalia is six
32:09Toby fifth
32:10Tom fourth
32:11And Aaron is third
32:12In second place we have this one
32:17Jasmine
32:18The dark chocolate completely overwhelms the white chocolate
32:21But apart from that I thought it was absolutely delicious
32:24So in first place we have this one
32:31You've highlighted the white chocolate which is what it was all about
32:34A bit longer that would have set, well done
32:38It's absolutely overwhelming
32:39I may do that today I think
32:41To sort of give me a little bit of a boost
32:43I just think I'm out my depth a little bit now
32:45Fingers crossed
32:46I can have a better day to run him
32:54Just the showstopper remains before Paul and Prue decide who will be this week's star baker
32:59And who will be leaving the competition
33:04Welcome back to the temp bakers for your final challenge of chocolate week
33:09Today the judges would love you to create a spectacular chocolatey fondue display
33:16Oh I do like a fondue
33:18You do like a fondue don't you
33:19I'm fond of a fondue
33:21Are you?
33:22I am fond of a fondue
33:23Shall we stop this right now?
33:25Yeah let's stop
33:25That could go on forever
33:26It could
33:27The judges would like you to create a highly decorated chocolate centrepiece
33:33With an edible dipping pot that can house your chocolate sauce
33:37Your showstopper should be themed and have a baked element
33:40You have 4 hours and 30 minutes
33:43On your marks
33:44Get served
33:44Bake
33:47What's your wishing?
33:49Come on
33:50Mouth time
33:51No dilly dallying today
33:53We haven't got time for that
33:54I'm feeling competitive today
33:55Probably the most competitive I've actually felt
33:58Today's showstopper challenge our bakers have to produce a chocolate fondue design really
34:04The fondue will flow down a waterfall and then into a pond at the very bottom
34:08Chocolate fondue is basically chocolate sauce
34:11And then we need at least two treats to dip into it
34:16These are brazil nuts for my florentines
34:18They're really quick to bathe
34:21We want to see a major baked element in this as well
34:23It could be a cake which could be part of the scene
34:26It needs to incorporate chocolate and above all tastes incredible as well
34:29I feel like I've had to get my like engineering brain that I don't have
34:33Out
34:34What I'm looking for is something that turns out to show the skill of the bakers
34:39I'm a chronically disorganized person
34:42Worried about all of it really
34:43And is imaginative and surprising
34:46So it's nutty, chocolatey, what's not to love
34:49It could be amazing or there could be some catastrophic failures
34:55But let's hope not, we'll stand positive today
34:59Morning Nadia
35:00Morning Paul
35:01Morning Fran
35:02Tell us all about your chocolate fondue
35:04I am going to make a scene from Ladies Day
35:07I'm going to do a pair of high heels
35:09Oh wow
35:10And a shoe box
35:11And inside is going to be a hazelnut and chocolate tiramisu
35:15What's it called? A tiramisu?
35:16A tiramisu?
35:17I didn't even think of that
35:18A tiramisu
35:19That's what I get paid for
35:21That's brilliant
35:22The chocolate shoes will contain Nadia's hazelnut liqueur fondue
35:27Savoyardie biscuits will go in the tiramisu and be used to dip alongside biscuits of chocolate and almond
35:33You just want everything that's in your head to be portrayed
35:37And if you do well today you'll be fine
35:40Good luck
35:41Thanks Noel
35:42You alright
35:43This is going to be the hat
35:45And then I'm going to do the shoes
35:47And then that is the chocolate finito
35:50Nadia's not the only one drawing inspiration from a staple of the British summer
35:54It was going to be a copper pot on a butcher's block because I love to cook
35:58Then I realised that it needed to be 30 centimetres tall
36:01And I thought I also love to camp
36:03And when I say I love to camp I mean I've been camping twice
36:06So the camping stove was born
36:10The chocolate pot will contain Toby's pistachio and amaretto fondue
36:15To dip into it Graham crackers, marshmallows and churros
36:18While a chocolate Genoese will be the main baked element
36:21Have you prepped this all on time, all good?
36:24Just say yes
36:25Yes
36:25No, absolutely not
36:27But I have made all the items but not necessarily
36:30You've never put them together
36:31Not entirely
36:32And certainly not in four and a half hours
36:34It's raining so it's perfect weather for camping
36:36Yeah, exactly
36:37Good luck Toby
36:38Thanks
36:40Toby's and the rest of the baker's showstoppers
36:42We want it to be structurally sound
36:44All require chocolate components
36:46They're my chocolate rods
36:48That need to be joined together
36:50I'm making the piano
36:51While they begin to set
36:53Saviase biscuits
36:54They're not hard to do
36:56They must crack on with their many baked elements
36:58So this is my graham crackers
37:00It's not gonna lie
37:02I've never made them
37:03While Toby's trying something new
37:05That does not look right at all
37:07It's so wet
37:09Leslie, what kind of cakes are you making?
37:11Chocolate
37:11Leslie's drawing from a wealth of experience
37:14When we were kids
37:15When we were kids
37:15We used to go to the beach
37:16And collect rocks
37:17And they had crystals in the rock
37:19And in the sunlight
37:21Of course we thought they were diamonds
37:22Didn't we?
37:22So I'm trying to incorporate
37:24A family favourite chocolate cake
37:26With happy memories really
37:29Isomalt will mimic the crystals of her childhood
37:32Above, chocolate cups will allow the fondue to flow into an isomalt and chocolate pool
37:37Melting moments, biscuits and profiteroles await their chocolatey fate
37:42They was calling me Techie Les last night at dinner
37:46Techie Les
37:47Yeah
37:48The melting moments by virtue of the name
37:50If your chocolate's warm it doesn't just melt away does it?
37:53When they're nice and cool they do hold quite well
37:55Don't make her nervous
37:56I'm not, I'm just asking a question
37:58Good luck Techie Les
37:59Thank you
38:01I'm going on to my puppet rolls now
38:03I'm just cooking out the floury taste
38:06While Lesley hopes her chances don't melt away
38:09This is going to be Glen Irish Chocolate Park
38:12Ian's hoping to melt a special someone's heart
38:15Don't tell anyone
38:16But I'm planning on proposing to Derv at this place
38:19I would never have applied for this if it wasn't for Derv
38:22Yeah, she's the most important person in my life
38:25Irish cream chocolate fondue will cascade down a modelling chocolate tree topped mountain
38:31Into a pool made from a giant bourbon biscuit sandwich
38:34More bourbons and honeycomb rocks will be on hand to dip
38:38Well I'm excited because you might be proposing to your girlfriend at this mountain of love
38:42Yeah
38:43So I was thinking you need to practice this moment
38:46Do you want to hold her wrist?
38:48You hold my wrist?
38:49I'm not holding that
38:50You know what Derv?
38:51Yeah?
38:51I've been thinking
38:52It's been seven years
38:53Oh it has been seven wonderful years
38:55Yeah
38:55Um Dervla
38:56Yes
38:57Will you marry me?
38:59Oh that's such a lovely ring
39:01Yes I will
39:02Aww
39:04Dervla you are in for a treat
39:06You are going to have the best engagement
39:09This is not ideal for neatness
39:12Once they're properly moulded
39:14I've cut the sublin to wedges because it's easier to bake them rather than one large one
39:18This is the day for the graham crackers
39:20And I want to portion it out nicely
39:22The biscuits can hit the heat
39:24Hopefully they'll look alright
39:27I'll check it at 16ish minutes
39:29So I'm literally going to bathe them like this on top of the glass bowl
39:34I'm going in
39:35Jasmine's chocolate bowls will be coated in milk and dark tempered chocolate
39:40Amaretto fondue will cascade from the top to the middle bowl while fruity financiers and chocolate brownies await dipping
39:46A moulded chocolate tree top will provide additional height
39:51I'm wearing chunky boots today so I have a bit more height
39:53That's my secret
39:55I slightly fear tall people
39:57These are my profitable boulders that will build the island that I'm making
40:02Tom's legs are quite something aren't they
40:03Tom, have a quick glimpse of your legs
40:06Woo!
40:07And she's not the only baker with half an eye on Tom
40:09Let's talk about this rivalry between you and Tom
40:12What are you talking about?
40:13He's got two handshakes he've had not
40:15I know
40:16How can we change this up today?
40:17Is this going to blow their minds?
40:19It's a grand piano
40:21It's about this high
40:22With a stage
40:23A biscuit
40:24This is going to be amazing
40:26Aaron's tempered chocolate grand piano will hold his sour cherry spiked chocolate fondue
40:31Sable biscuits and five spice florentines will be primed for dipping
40:36Do you play piano?
40:38No, but I wish I did
40:38It's just the reason why I'm doing this
40:40It's the closest to a piano I can get
40:42We need some music to go with us
40:44Maybe I'll sing
40:45God, I promise it'll be good
40:47I'll hold you to that
40:48Good luck
40:49Such a delicate biscuit
40:50It's broken quite a few times
40:52But that's not going to happen today
40:55With so many components to make
40:57We've just got to move
40:58Success in this challenge
41:01180
41:01Now for the wee-wees
41:03Might depend on how well the bakers
41:05That's the brownies in
41:05This is the financier mix
41:07Can juggle
41:08I don't know the science behind this
41:09It just goes big
41:12How long have we got left now?
41:14Bakers, you are halfway through
41:18Time is flying here
41:20So I'm just putting my financiers in
41:22And there's little margin for error
41:24I've got a crack
41:25We've all got a crack
41:27If anything does go awry
41:29You've got to pull this out of the bag today
41:31Remember we've done this before
41:32Last week, come on
41:33And if someone else
41:35Don't do very well
41:37Oh no, don't see that
41:39It does feel a bit dense
41:40But
41:41I'm only joking
41:42I'm only joking
41:42But if it does go wrong
41:47There are some rough looking tears on those
41:49Yeah, to say I'm nervous about their judging of these is accurate
41:55Tom is making both chocolate profiter rolls and eclairs
41:58With Madeline's completing a trio of dipping treats
42:01Moulded sea creatures will swim in a pistachio chocolate sea
42:05You're making the actual ocean
42:07My goodness, that sounds wonderful
42:09And these creatures are going to be in the bottom of the sea
42:12Yeah, I grew up watching 10,000 leagues under the sea
42:14So this is that kind of evil alieny squid octopus monster
42:19As Tom creates the dangers from the depths
42:22Just such a mess
42:24Oh, no
42:25Natalia's more concerned with a threat from above
42:28My inspiration is from the famous painting
42:34The last day of Pompeii
42:39Natalia's building Mount Vesuvius from puffed rice and chocolate cake
42:43Lava red fondue will pour down the side collecting amongst the ruins of Pompeii
42:48Where shoe and cake boulders wait to be dipped
42:51Boom
42:52Mount Vesuvius
42:53So this is channel for lava
42:56Oh my
42:57Help me
42:58I'm so sorry
42:59I'm having a panic attack
42:59Such a mess
43:02My gosh
43:03I'm going to have to have a shower
43:04It's just cold
43:05You won't even believe what's down here
43:07No
43:09This is like an episode of Hortus
43:13I'm just smashing up my isomalt to make the crystals that are going in the front of the cake
43:18All the bakers now have an epic build task ahead of them
43:22It is like a labour to get it completely sealed
43:24Otherwise all of my fondue will just leak out
43:27What is this?
43:29I'm just innocent
43:30I can't possibly comment on what that looks like
43:32I need to get all of these bowls covered in chocolate
43:35How many times we've got?
43:37Bakers, you've got one hour left
43:40It's looking less phallic
43:41It's looking more tree stump
43:43If loving chocolate is wrong
43:45I don't want to be right Noel
43:47I don't want to be right
43:48And for those hoping to demould
43:51This one
43:52A respectable fondue receptacle
43:55A misstep now
43:57Phew
43:58There are some very small cracks we're not going to tell anyone about
44:02Could be fatal
44:06Oh my god
44:08Whoa
44:09It's just detached itself and cracked massively
44:13They haven't worked, I'll have to do them again
44:15Nothing like a bit of pressure
44:17How are you?
44:18You're doing well your massages like this
44:20I can always tell when things are not going that well
44:22Usually you turn up at the point
44:23They send me in
44:24Yeah
44:24They work all the time at home
44:26Is that how big your feet are?
44:28Tiny
44:28I've only got a size three feet
44:30No you haven't
44:31Yeah?
44:31Even at this late stage
44:33My madeleines
44:34They've not quite yet got the actual buns
44:36Some items remain to be baked
44:38These are the ones I'm actually going to dip in
44:40Can I do my sauce?
44:42And the bakers mustn't forget the all-important fondue
44:45I'm basically going to just make it like I'd make a ganache
44:47Which must be smooth
44:48This is getting a bit chaotic
44:50There's too many things happening at once
44:51Pour easily
44:52I hope it's runny enough that it will drip down
44:54And celebrate chocolate
44:56Ice cream, cream and white chocolate
44:58We're just Irishing it up here, aren't we?
45:01Lovely bakers, you have half an hour left
45:03It's far too tall
45:07Surgery
45:08Is anyone feeling the stress?
45:09This is going to be so rough
45:12Aaron, you're giving calm energy today
45:14It's an internal implosion
45:15Aren't we all having one?
45:18Timber
45:19Well, Tom looks a bit stressed
45:20Tom's hair's sort of gone out of control
45:22I like it though
45:24I like that
45:28It's so many things here, yeah?
45:31Look at this
45:32So good
45:33I am pleased how it's turned out
45:36It's much better than when I did it at home
45:37This is the hazelnut ganache
45:41Oh, it's cracked
45:43The sides are not sticking on very well
45:46I get on that?
45:48Really bad
45:48Yeah, same
45:49I've not started assembling at all yet
45:51Those colours actually look real sick
45:55It looks amazing
45:57How about you?
45:58Oh God
45:58I don't want to keep touching it
46:00I'm just going to leave as is now
46:03My hands are just not even working properly now
46:05That cake has definitely come out a bit thinner than it did at home
46:10Five minutes left, bakers
46:12Five minutes
46:14Okay, we can do this, yeah
46:16I'm just going to do this sauce now
46:18Hazelnut liqueur
46:20It's good, I'm happy
46:27Oh, it's just broken
46:30Hopefully this should just slide
46:31How much time have we got?
46:33You have one minute left
46:37At least I've got a hat
46:38Looks absolutely terrible
46:41It's an eruption
46:44Oh man, I'm going home after this
46:46This is not an acceptable thing to serve here
46:49Done
46:51Bakers
46:52Your time is up
46:55Got it
46:56Please step away from your chocolate fondues
46:59That is absolutely incredible, mate
47:02Looking at everyone else's
47:04It seems like I took it in a wildly different direction than most people did
47:07I've practised it so many times
47:10The shoes just pop out
47:11I can't believe that literally they were getting stuck
47:15That was chaos, wasn't it?
47:17That was really stressful
47:18Light on the floor and look at the sky
47:30The eight towering chocolate fondue displays will now be judged by Prue and Paul
47:37Natalia, would you like to bring up your fondue showstopper?
47:41You want a hand?
47:42Yes, please
47:42Hi
47:45Ta-da-ta-ta
47:47Natalia, can you tell us all about your chocolate fondue, please?
47:51This is my Mount Pesuvius
47:53The last day of Pompeii
48:00Straight away, I think it looks amazing
48:02I think you've done a great job with the landscape
48:04Thank you
48:04It's impressive
48:06My sauce is raspberry and white chocolate
48:10Oh, my God
48:12Very good
48:12So good
48:13Yeah?
48:14That's great, though
48:15It's a perfect picture
48:17Let's see if we can get in there
48:19So it's a sponge with black cocoa powder and passion fruit and mango court
48:28Lovely soft cake
48:29It's a fantastic flavour
48:30Wow
48:31Thank you
48:32Inside Chuban's passion fruit cream
48:35Chuban's good
48:36The dip is delicious
48:37The raspberry here is just the right level as well
48:39It's delicious, Natalia
48:41Thank you so much
48:42Well done, Natalia
48:43Thank you so much
48:51Construction is really solid, isn't it?
48:54Yeah, it is
48:54It's very good
48:55We have a white chocolate pistachio with a touch of cardamom dipping sauce
48:59Oh, that's very good
49:01Look, oh, look, he's coming up
49:02Did you know he would do that?
49:04Yeah
49:07We believe you
49:08Let's have a little dip
49:09So we've got some lemon madeleines there
49:11They've not got that perfect hump
49:13And these little profit rolls are filled with
49:15The raspberry and hazelnut creme patte
49:17The filling overwhelms the fondue
49:20It's not unpleasant, it's delicious, it works really well
49:22But I'd like to have tasted the fondue
49:24Thank you, Tom
49:24Thank you very much
49:30I think it looks amazing
49:32Will this work when we're going?
49:34I have no idea
49:36It looks good
49:37Oh, yes
49:38Go on, Paul
49:41Hooray
49:44It's not going to go in the bowl
49:45It is, it is
49:46There's a little bit of engineering there which needed tweaking
49:49Rice
49:49Yes
49:50We've got melting moment biscuits with dark chocolate
49:54Simple but effective
49:56Perfitteroles with a Irish cream filling
49:59The liqueur inside with the cream, it makes it quite a grown-up fondue
50:04Chocolate cake with a chocolate frosting
50:07Quite dry, okay
50:09And the buttercream is gritty
50:11Okay
50:11But your profit rolls and the biscuits are perfect
50:15Thank you very much, Leslie
50:16Thank you
50:17Thank you
50:23I love the look of this piano, it is incredible
50:26I think what you've done is very special
50:28Thank you
50:28Really shiny, beautiful
50:30It's really nice
50:31The sauce is a cherry chocolate sauce
50:33Florentines are Chinese five spice and black sesame
50:36I've never tasted a Florentine like that
50:38What is really good about it is it's not too sweet
50:41The violins are a cocoa sable biscuit with orange
50:45That's a beautiful chocolate biscuit
50:47Thank you
50:48It's light, buttery
50:49And I do think the fondue has got a lovely kick to it as well
50:52Thank you very much
50:58It looks like something straight out of Lord of the Rings
51:03Here it goes
51:04Yay
51:04Very good
51:06Looks amazing
51:07It's really clever
51:08There are bourbon biscuits stepping stones
51:11And there's a white chocolate coffee ganache in the middle
51:13Yeah, lovely little biscuits
51:15Very nice ganache in the middle
51:16And there's chocolate coated honeycomb rocks
51:19I think it's lovely
51:20The liqueur in there is punchy
51:22And it carries through to the chocolate and the honeycomb as well
51:25Thank you, Ian
51:25Thank you very much, guys
51:32It looks really impressive
51:33It's very jasmine
51:36It's an amaretto chocolate sauce
51:38And then the financiers, half of them have pear in them
51:41Half of them have a raspberry in them
51:43And then a chocolate brownie
51:44I'll try one of the financiers first
51:47That's the pear one
51:48First it just tastes like a financier
51:50And then suddenly there's this little explosion of pear
51:53Let's try a little brownie
51:54They've got white chocolate chunks in them
51:57Nice and crunchy
51:58Soft and gary on the inside
51:59But it's just full of flavour
52:01Oh, yes
52:03I love the biscuits, it's really crunchy
52:05Honestly, Jasmine, that's a really excellent display
52:08Looks lovely
52:09Everything tastes wonderful
52:10The texture's right
52:11Thank you
52:12On your way in
52:12Oh, my goodness
52:13Oh!
52:15Oh!
52:16APPLAUSE
52:18Got a handshake
52:26I think the tempering of your chocolate is exceptional
52:30It's so shiny
52:31It's a shame it's broken apart quite a bit
52:35Great consistency
52:36And these are?
52:37It's Saviardi biscuits and hazelnut liqueur
52:40And a hazelnut chocolate sauce
52:43Needs a longer bake
52:44It's a bit soggy underneath
52:45There you go, Prue
52:46They are chocolate and almond flavour biscuits
52:49I think the biscuit's delicious
52:50Really nice
52:51Really good
52:53Oh, I see
52:54Wow
52:55Wow
52:55It's a chocolate and hazelnut tiramisu
52:59Mmm, that's delicious
53:01It is a shame because I know you wanted to push this and show us what you could do
53:05You got halfway there and just ran out of time
53:08Yeah
53:14I'm impressed with the saucepan
53:16Because it's very fine, very thin
53:18The dipping sauce is a roasted pistachio white chocolate sauce
53:22And you have churros, it's lightly dusted in some icing sugar
53:26They've over-fried them
53:28Mmm
53:29Let's try the...
53:29It's a graham cracker
53:33They're a bit hard
53:35The actual dip is nice
53:36I just want to see what this cake is like
53:40Wow
53:40Okay
53:41It's a pistachio genoire with roasted pistachio and white chocolate ganache
53:45It's bone dry
53:46And I really don't like the flavour
53:49Overall
53:50A bit disappointing
53:51Thanks
53:52Thanks too
53:52Show your stuffers like that
53:54Just make you feel a bit out of your doubt
53:55A little bit
53:57No-one else has really been as dodged as me
53:58I'm like surviving
54:01Doing simple things and doing them well is really paying off
54:04It looks great
54:06I always feel like I'm very, very close
54:08But they never quite nail it
54:16How many handshakes have we had now?
54:18Two this week
54:20I think Jasmine did a great job
54:23I thought that was spectacular
54:24It was quite adult wasn't it?
54:25Yeah
54:25Her and Tom actually
54:26Tom's did a great job as well
54:28Aaron is another one
54:29His piano was just amazing
54:32And those sablé biscuits were delicious
54:34He must be in line for Starbecker surely
54:36Because he's had a good week altogether
54:37I agree
54:38I think Aaron is in line for Starbecker
54:39I'd say Tom is there again
54:41And I would say Jasmine is there again
54:43And Jasmine again
54:43I know you said he was disappointed by Toby's
54:46The cake had no flavour
54:47It was quite dry
54:48Is he in trouble overall?
54:50Yes
54:50And in the same breath
54:51And Eddie's had a terrible week
54:52There were issues with the books
54:53There were issues with the shoes
54:55She needed to do tremendously well
54:57To save herself
54:58And she needed Toby to do badly
55:01Yeah
55:01Have you enjoyed chocolate week?
55:03I have enjoyed chocolate week
55:04It's my favourite week
55:05Did you know I'm 90% chocolate?
55:0710% getter
55:08I used to be the Milky Bar kid
55:10Did you?
55:11I thought you still was
55:16Prue and Paul have decided
55:17Who will be today's Starbaker
55:19And who will be leaving the competition
55:23Well done bakers
55:24You survived chocolate week
55:26It was amazing
55:27Luckily I've got the great job this week
55:29Of announcing
55:30Which one of you
55:31Is this week's Starbaker?
55:33The Starbaker this week
55:35Is
55:39Aaron
55:40Oh my god!
55:41Yes!
55:44Oh my god!
55:45Oh my god!
55:47Well done
55:49Sadly I've got the horrible job
55:51Of sending someone home today
55:52The baker leaving the tent today
56:01Is
56:01Beautiful Nadia
56:03Aw
56:04Aw
56:06Aw
56:07My daughter said
56:09Mum you're good at bacon
56:10You should go on that
56:11And I didn't think anything of it
56:13I just did it
56:13It wasn't your best move
56:15Have you had a good time?
56:16I've had a good job
56:17Yeah
56:17I've had the best time
56:19I've made some amazing friends
56:20It's been unreal
56:22Thanks Phil
56:23I'm so sorry darling
56:24Oh no
56:25I'm so sad to see Nadia go
56:27She just didn't quite do enough
56:30To save herself
56:31Oh my god
56:32That piano was
56:33Good
56:33It's been amazing
56:39I am elated
56:42Get used to this Starbaker feeling
56:44It feels nice
56:47Thank you
56:48You're welcome
56:48The secret to win Bake Off is about consistency
56:51And Aaron was the most consistent over the three challenges
56:54I saw the piano
56:55His piano is one of the best things I've seen in chocolate for a long time
56:59It was pretty good
57:00My gosh
57:01Survive
57:01Yeah I feel like I dodged some bullets
57:03My thoughts before today were
57:04Don't we need to practise too much for next week
57:06But
57:07Oh yeah
57:08Head down time
57:10Next time
57:12It's pastry week
57:13Make that pastry flakier than my ex
57:16With a perilous plat in the signature
57:18It's freaking real
57:20A picnic classic in the technical
57:22Feels sneaky to hide an egg in a pie
57:24And a stunning sculpted showstopper
57:27This feels like the most intense thing I've ever done in my life
57:30Building precarious pastry pressure
57:32It's broken
57:33What do you fear most in the world Tom?
57:36Structural pastry
57:37Structural pastry
57:37And poor Hollywood
57:40Are you a star baker in the making?
57:42If you'd like to apply for the next series of Bake Off
57:45Visit channel4.com forward slash take part
58:14You don't need to try and plant the other ones
58:16You at that end...
58:17You don't need to know
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