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00:00Last time, it was pastry week.
00:03Make that pastry flakier than my ex.
00:05Jasmine was on a roll over all three challenges.
00:08It's on.
00:09And landed her third star baker crown.
00:11It's a hat trick.
00:12Jasmine.
00:14Aaron's plans might have fallen apart.
00:17It's broken.
00:18But...
00:18I don't know what to do.
00:20Help me.
00:21It was Natalia's baking swan song.
00:23Natalia.
00:24In the tent.
00:26I love you guys.
00:27You're so nice.
00:29This time...
00:30Here we go.
00:31A bake-off first.
00:32One and two and three.
00:33Morang week.
00:34This is the most stressed I've been in my life.
00:36Challenging the bakers with the stickiest of signatures.
00:39Yuck.
00:40Squeaky bum time for a minute.
00:41A technical that splits the pack.
00:43Could everyone leave the tent except for Ian?
00:46And a staggering showstopper.
00:47Oh, God, I feel sick.
00:49Who can keep their cool?
00:51Oh, my God, that looks good.
00:53And who will suffer in the temperature of the tent?
00:56I'm screaming inside.
00:57Can't you hear it?
00:58I'm like, help me!
01:22First ever Morang week.
01:23Yeah.
01:24What goes?
01:25Uh-uh-ah crack.
01:26Uh-uh-ah crack.
01:27No idea.
01:27A morang-a-tang.
01:30So happy to be here.
01:32I would love this week to be the week of consistency, but morang is a friend to nobody.
01:36It's the one thing where if it's not completely perfect, it's completely wrong.
01:40One of the amazing things about this competition is that each week you have a completely new slate.
01:45Whatever's gone before, you just have to bring your best game again.
01:49A little bit of delirium can be good in the tent because you just keep moving and you don't overthink
01:53things.
01:53I think a lot of people's practices haven't gone well, mine included.
01:57My kitchen was something else.
01:59It was meringue everywhere.
02:00So I've been covered in it.
02:01Dogs are covered in it.
02:03They're like, ooh.
02:04It's been a sticky week.
02:08Hello, bakers.
02:09Welcome back to the tent.
02:10I've got some very exciting news for you.
02:12It's the first ever meringue week.
02:14I was going to say that.
02:16I'm sorry.
02:16I got a little bit excited.
02:18Due to public demand and demand from Paul Hollywood, we're dedicating a whole week to that sweet, eggy goodness some
02:26people call meringue.
02:28It looks like clouds, tastes like heaven.
02:30Now, for your signature challenge today, the judges would love you to make 12 mini meringue pies.
02:37Your pies should be made with a buttery shortcrust pastry with a tasty filling and an exquisite meringue topping.
02:45You have two hours.
02:47On your marks.
02:48Get served.
02:49Bake.
02:51What am I doing?
02:52What am I doing?
02:53A bit stressed about the time.
02:55It's only two hours today, which is so annoying.
02:57The signature challenge our bakers have to face are 12 meringue pies.
03:02The meringue topping is the critical thing.
03:03So the bakers can choose whichever meringue they wish.
03:06Obviously, you've got Swiss, you have Italian, and then you have French.
03:09I just want a really stable, stiff one today.
03:12For me, the perfect meringue pie has really crisp history.
03:17We want that snap, the crack, and the beautiful butteriness to come through.
03:20It's sort of my go-to sweet shortcrust pastry recipe, and it doesn't normally let me down.
03:25They can put anything they like in the filling.
03:27So the obvious thing would be some kind of fruit curd, but they could put frangipan in there.
03:32They could put a set custard in there.
03:35You don't want it to be too gluey.
03:37It needs to be firm so that there's a contrast with the soft meringue.
03:42They're the kind of thing that, if I can execute well today, they do start to look on the professional
03:46side of baking.
03:47We've got six amazing bakers, and we want them to show off what they can do, and this is the
03:50classic way of doing it.
03:51It's a tiny little thing, but it's very difficult to do.
03:56Morning, Jasmine.
03:57Morning.
03:58Hello, Jasmine.
03:59Tell us all about your meringue pie, triple star baker.
04:03Have you had a handshake as well?
04:05Yeah.
04:05Wow.
04:06You've smashed all the record books.
04:07You should leave now, really.
04:08Quit while you're ahead.
04:10Yeah, get out, Jasmine.
04:11So I'm going to be making passion fruit and raspberry meringue tarts.
04:15Perfect.
04:16Jasmine's hoping a tangy passion fruit curd and fresh raspberries in a sweet shortcrust pastry case topped with Swiss meringue
04:23might win her another accolade.
04:25Give her a handshake now.
04:27Get it out of the way with...
04:27No, she's never going to get another handshake, and she's never going to get another star baker.
04:31My money's on Jasmine.
04:33Thank you, Jasmine.
04:35But there's stiff competition when it comes to citrus curd.
04:39I'm making a lemon and raspberry tart with a meringue topping.
04:43I've practised it quite a bit.
04:45There's been lemon tarts flying everywhere.
04:47Adorned with raspberries and edible flowers, Leslie's Italian meringue will top a sweet shortcrust case filled with a raspberry gel
04:54and a classic lemon curd.
04:55Custard or curd?
04:57Cooked curd, yeah.
04:58Is it quite nice and sharp, is it?
04:59It is sharp, yeah, because you've got the raspberry coming through as well.
05:02Good luck, Leslie.
05:04Does anyone want to take over?
05:07To create the most exquisites and tasty pies...
05:10I'm using chestnut flour in my pastry for extra flavour.
05:13A delicious buttery pastry is essential.
05:16So we have a pat sucre for the tartlets.
05:20To avoid it being tough when baked means delicate handling and keeping cool.
05:26It's going straight in the freezer.
05:28I'm going to chill out for 15 minutes.
05:30Hello.
05:31You're just prancing about.
05:32Harder than it looks what I do.
05:34Who's the hardest to get banter out of?
05:36Get banter out of.
05:36Yeah.
05:37Tobes, when he's in the zone, Aaron, he's all right with banter.
05:40You're always good value.
05:41You're the banter king.
05:43Oh, stop it.
05:43You've got a mullet as well.
05:45That elevates everything.
05:46So I'm just chopping up my apples, ready to stew them in a moment.
05:52All the bakers have opted for fruity fillings.
05:55It's passion fruit curd, so lots of passion fruit.
05:57Choice is designed to cut through meringue's sugary sweetness.
06:00Can I get a bigger sieve?
06:03Can I get a bigger sieve?
06:03It's hilarious.
06:07For his filling, software engineer Ian's thoroughly researched bake-off history.
06:12Since season one, anyone that has used rhubarb hasn't gone home.
06:16And this has stayed true for 15 seasons, because they love rhubarb.
06:19Topped with Italian meringue, Ian's Pat Sucre case will be filled with a baked almond frangipan,
06:25blackberries and a double dose of lucky rhubarb, with a smooth compote and decorative batons.
06:30You're not doing rhubarb, are you?
06:32Yeah.
06:33What kind of tent is this?
06:34Do you not like rhubarb?
06:35No.
06:36Do I have, like, a little...
06:37Absolutely not.
06:38Well, do you want me to vomit over your bake?
06:40I'll be a first.
06:42Ian's not the only one opting for my least favourite filling.
06:46That is five parts rhubarb to one part strawberry.
06:49I would say this whole tart to me is like a balance between sour and sweet.
06:54Tom's Tangier Rhubarb and Strawberry Curd will be in a shortcrust pastry case.
06:58Topped with stem ginger Swiss meringue, he'll blowtorch rather than bake.
07:02I don't like torched meringue.
07:04I think it's too sticky.
07:05Yes.
07:06You're adding this stem ginger, the ginger itself, the liquid.
07:09So I make the Swiss meringue, and I'll add four tablespoons of that syrup.
07:13I just find it cuts through the sweetness a little bit.
07:15It'll be fascinating to see how that stem ginger comes through.
07:17I will try and make it definitely come through.
07:21It's looking good.
07:22I just want to cover it with clean film and put it in the fridge now.
07:24This is my blackcurrant compote, which is going to go underneath the blackcurrant filling.
07:29Aaron's pairing blackcurrants with a chestnut filling.
07:32It looks vile.
07:33For his take on a French classic.
07:36So I had a Mont Blanc tart in Paris.
07:38I do like the Mont Blanc.
07:39I think Mont Blanc's such a gorgeous thing.
07:41And it had some, like, blackcurrants in it.
07:42And I felt it wasn't fruity enough.
07:45So essentially I've done the same thing, just inverted the chestnut cream for the blackcurrants.
07:49Aaron's almost Mont Blanc pies will have a short cross pastry case, toasted yuzu and blackcurrant meringue,
07:56a blackcurrant compote and crema, along with the Bates traditional chestnut cream filling.
08:00I'm very suspicious.
08:02I mean, I think chestnuts are lovely.
08:04It'll be interesting.
08:05Well, I hope you like it.
08:06I hope I like it.
08:07You're inventing something new.
08:09They fear change.
08:10Don't worry about it.
08:11It's very unnerving.
08:13The smell on that is just perfect.
08:15Toby's also taking a risk.
08:16So I'm making mini meringue apple pies with candied walnuts.
08:22With an inventive illusion bake.
08:25It's all going so well.
08:26When's it going to start going wrong?
08:29His short cross pies will contain apple, walnut and vanilla custard.
08:33They'll be topped with a lattice of piped meringue that gives the illusion of a woven pastry lid.
08:38It is meant to be meringue tart.
08:40Yes.
08:40Is there enough meringue?
08:42I'm going to dome the top of it as well so it looks like a very full apple pie.
08:45How very Halloween.
08:47Look forward to it.
08:48Good, good.
08:48Thank you, Toby.
08:49Halloween.
08:50I feel like that's your favourite holiday of the year.
08:51It's my birthday.
08:54Guys, I've got to do a time call, but there's no Alison.
08:57Ian, quick, come over.
08:58It's your first time call.
09:00Tell them they've got an hour left.
09:02Beggars, you have an R left.
09:04R.
09:06See ya.
09:07Better than Alison.
09:09The pastry's been in the fridge about 20 minutes.
09:11I'm going to get it out now and fill my tarts.
09:14In those black gloves holding that knife, you look quite sinister.
09:17Yeah, I know.
09:18I feel sinister today.
09:19We've got to move fast.
09:20All right, I'm going to...
09:21Whilst most are blind baking...
09:23So I'm going to do 15 minutes on the blind bake and then take the beads out.
09:27Ian's the exception.
09:29I'm doing a baked filling in mine.
09:30It's very traditional from Japan.
09:33They're going to need to be in the oven for 20 minutes.
09:36I'm, like, so nervous about those tarts.
09:38Let's see.
09:39Come on in.
09:40Come on, let's get your merengue on.
09:48So let's merengue.
09:49One and two and three.
09:51Come on, join me.
09:52No chance.
09:53Let's merengue together.
09:54Come on, Toby.
09:56Join me.
09:57I'm so sorry to this point, but it's absolutely not happening.
10:00Join me.
10:00How do I merengue?
10:02Join me.
10:04I need to join.
10:12I just need to make my merengue.
10:14Budgeting the merengue in favour of meringue, the baker starts on the critical sweet eggy topping.
10:20Sugar syrups for the meringue.
10:22And you get the one of your team.
10:23They can make any style of meringue they choose.
10:25I didn't know there were different types of meringues until about five days ago.
10:30Jasmine and Tom are making Swiss, heating egg whites and sugar before whisking the whole mix.
10:36It's like rubbing your tummy and patting your head.
10:38The other bakers have opted for Italian.
10:41Which is essentially making a sugar syrup and then pouring that into your egg whites.
10:45116.5, perfect.
10:47Adding anything extra to either.
10:50It's brown because it's supposed to look like pastry, so I've dyed it.
10:53It's a delicate balance, as too much liquid can destabilise the mix.
10:57Now add the flavours in, four tablespoons of the stem ginger.
11:01Oh yeah, that's the stuff.
11:06Bakers, you've got half an hour left.
11:12The edges are cooked, the base is not completely cooked, so this is going to be a very stressful, delicate
11:17operation, I think.
11:20Less paste, more feed.
11:22It's going back in.
11:24I'm just going to do five and then check it because I need to get this.
11:28Show on the road.
11:29Now we wait.
11:30Do you rather be a raspberry or a blackberry?
11:32Raspberry.
11:32Name a fruit and I'll do an impression of it.
11:34Okay, okay, okay, okay.
11:35Blueberry.
11:37Okay, okay, mango.
11:38Oh, that's a bad one.
11:39Mango's hard, actually.
11:41Well, I love that.
11:44Oh, that's a bad one.
11:54Oh, that's a bad one.
11:56Oh, that's a bad one.
12:13Thanks.
12:14These need to come out of the oven.
12:17I think they look right, actually.
12:19Happy with that.
12:20They look pretty good.
12:21But the real test now is going to be if these come out of the molds.
12:25Come on, come on, come on.
12:26Pastry's done.
12:27Okay.
12:28Right, they just need to chill for two seconds longer.
12:30I think I'm going okay.
12:32I think I've got like 20 minutes, maybe.
12:33Bakers, you have 15 minutes.
12:36Whoa.
12:37Right, I am literally like to the wire now.
12:40I'm going to start assembling.
12:41Good luck to do.
12:43Oh, my God, my hands.
12:45So, it's going to be raspberry, then the curd.
12:47Now, we're getting rhubarb on.
12:48Big spoon, big spoon.
12:50Look at you go.
12:51You can wield a piping bag.
12:52I don't fear the piping bag, no.
12:54Maybe it's taking too long to do this.
12:56This is chaos, but it's going to get covered in my rice.
12:59This is the most precise thing I have ever done in my life.
13:03I won't believe that.
13:04This is just about the height of my artistic talent.
13:07Whoa.
13:09I forgot to put the walnuts in.
13:11How did I forget that?
13:13What a silly boy.
13:15I'm just going to try pressing a few in.
13:18Just try icing over the top.
13:20Bakers, you've got five minutes left.
13:23Gosh, gosh, gosh.
13:25Blow torch that meringue.
13:30Prue said she doesn't like a lot of char.
13:32I'm just going to go light.
13:33I want a bit of caramelization, but I don't want it to be burned.
13:36Oh, wow.
13:36These are great.
13:37Bakers, you have one minute left.
13:40One minute.
13:41That is stressful.
13:43These are lemon fabina from my garden.
13:46Okay.
13:52Bakers, your time is up.
13:55Please step away from your meringue pies.
14:00Do you see, Toby?
14:01Yeah.
14:02He's like, mum, come.
14:04I forgot the walnuts.
14:05Screeky bum time for a minute.
14:07The one thing that didn't fully go to plan there is that that meringue does look a little bit thinner
14:11and stickier.
14:12Oh, my Lord.
14:13These are beautiful.
14:14I don't know if I've cooked mine enough.
14:24The bakers' mini meringue pies now face the judgment of Paul and Prue.
14:29Hello, Tom.
14:29Hello.
14:30Hi, Tom.
14:30Hi, Tom.
14:37They are as neat as a pin.
14:39I'd like to see a little bit more of a flash of colour to the meringue.
14:42I feel like I heard Prue say she doesn't like toasted meringue.
14:44What I don't like is unbaked meringue.
14:47Yuck.
14:48Oh, yeah.
14:49That's what I mean.
14:51It's a meringue challenge, Prue.
14:52You've got to have some meringue.
14:54So, this is a rhubarb and strawberry meringue tart with a stem ginger Swiss meringue on the top.
15:01You know, that meringue has a really lovely flavour.
15:04It's still disgusting texture.
15:07The tart that comes from the base is nice.
15:09The overall flavour balance with the meringue, the strawberry comes through beautifully.
15:13And it's not overly sweet, actually.
15:15No, it's lovely.
15:16Fantastic.
15:23Pastry looks a little pale to me.
15:26So, we've got a sweet shortcross pastry with a raspberry gel and then we've got a lemon filling and a
15:34Italian meringue.
15:36The lemon curd is absolutely delicious, but it is too thick.
15:40It's just too gloopy, that.
15:41Yeah.
15:41It's too gluey.
15:42OK.
15:43The meringue's lovely.
15:43Set well.
15:44Cuts well.
15:45Yeah.
15:45I think the flavour combinations of all three, it balances with the sharpness from the lemon curd.
15:48So, it's just for me, your pastry's overworked.
15:50OK.
15:51I think it needs a little bit longer in the oven as well.
15:53Yeah.
15:59Yeah, I like these.
16:00Don't they look beautiful?
16:03Nice and crisp pastry.
16:05Holding nicely.
16:06So, my meringue pies have some fresh raspberries in them and then a passion fruit curd and then a Swiss
16:11meringue on top.
16:12Mmm.
16:14Absolutely perfect.
16:15Crisp pastry, really strong passion fruit, a little bit of raspberry and creamy meringue.
16:21It's really good.
16:22Pastry's well baked.
16:23The passion fruit comes through really nice.
16:24It's nice and sharp, balancing with the raspberries and then the sweetness on top.
16:28So, well done.
16:29It's not going to happen.
16:33I'll do it all with my left hand.
16:36It's like a half.
16:38That's like half.
16:39That's the real one.
16:41Well done.
16:50Well, they certainly look interesting.
16:52They're not all identical.
16:53Your blowtorch is all over the place.
16:55You've got parts here which just aren't touched at all.
16:57OK.
16:58You have blackcurrant compost, a blackcurrant filling, some chestnut cream and then it lightly flavoured you zoom around.
17:04That's beautiful.
17:05And the reason is the tartness against the sweetness and your pastry is fantastic.
17:09I would have liked a bit more of the chestnut but the combination is lovely.
17:13If I saw them in a pastry shop I would want to buy one.
17:15Well done, Aaron.
17:16Thank you very much.
17:22Love the look of them.
17:24These are rhubarb and blackberry tarts with a frangipan, rhubarb compote, vanilla Italian meringue and rhubarb batons.
17:31You know, yeah, and it's very complicated but it's absolutely beautiful.
17:35Everything goes together really well.
17:37It's lovely.
17:39I like the tartness that's coming from that with the frangipan.
17:41It's baked beautifully.
17:42I do get the tartness from the rhubarb but not necessarily the flavour.
17:45Overall, I think it's a decent bake.
17:47Very good.
17:54They look absolutely lovely.
17:57It's such a clever idea to make them look like little apple pies with the meringue.
18:02So it's a sweet short crust, then there's a custard in the base, stewed apples, candy walnuts and meringue.
18:09It's lovely and sharp and the pastry is just delicious and I like the meringue.
18:17Wow.
18:20The reason why I like it is because the tartness and the apple, the texture inside there as well.
18:25We know that's meringue but actually it's not overly sweet.
18:28It's delicious and I've never seen that before.
18:30Well deserved, Patrick.
18:32It's lovely.
18:34Wow.
18:35That couldn't have gone any better.
18:36I don't think they actually gave me any critique at all.
18:39I don't know how I feel about the left-handed handshake situation.
18:42I don't know what it means.
18:44Mood in my camp is disappointment after that one because this is meringue week
18:46and that meringue was the worst I've ever made.
18:49A bit disappointed that the textures were wrong and the pastry was a little bit under but I sort of
18:53knew that.
18:57The bakers were able to prepare for their signature bake.
19:00But the technical challenge will be a meringue-based mystery.
19:06Hello bakers.
19:07Welcome back to the tent.
19:09It's time for your technical challenge.
19:11And today, your technical challenge has been set for you by the king of meringue, Paul Hollywood.
19:16Now, Paul, we know you're a font of meringue-based knowledge.
19:19Have you got any advice for our bakers?
19:21You get one shot at this.
19:23You make a mistake on that, that's it.
19:25Okay, as ever, our technical challenge will be judged blind.
19:29So we're going to have to ask the king and queen of meringue to exit the tent.
19:33Hurry up, guys.
19:34We've got some exciting news for our bakers.
19:37Guys, for your technical challenge, we're about to unleash on you
19:41a staggered start time and a staggered finish time.
19:45Check this out.
19:46Could everyone leave the tent except for Ian?
19:49Why?
19:50Oh my goodness gracious.
19:52Great balls of fire.
19:55Ian, the judges would love you to make four perfectly risen souffles.
20:00Your souffles need to be made with a raspberry Italian meringue base
20:05served alongside a leaf-shaped tuyol.
20:09You've got one hour.
20:10On your marks.
20:11Get set.
20:12Bake.
20:14Good luck, Ian.
20:15Thank you, guys.
20:17Make eight curved leaf-shaped tuyols.
20:19I'll put the sugar and butter together, and then I'll put it in the egg white,
20:22and then I'll put it in the flour.
20:23Easy.
20:27Oh, that looks like a raspberry souffle.
20:29Before we talk about it, you need to tuck in while it's at its full height.
20:33Tell me what you think.
20:34Well, it looks wonderful.
20:36Wow.
20:37Wow.
20:38That is beautiful.
20:39There is an Italian meringue method.
20:41What they've got to do is make a puree with the raspberries.
20:43Once they've done that, then they need to make almost a sticky jam.
20:47Meanwhile, you also have your egg whites.
20:49Whisk into soft peak.
20:51If they take it to stiff peak, it's going to be quite lumpy and quite rough.
20:56Now, your bacon is for about 20 minutes.
20:58If they don't get their timings right and they run out of bake time,
21:00the chances are it's not going to have the full height.
21:02The baker's got an hour for this challenge, and we're staggering their start.
21:06We can taste them fresh from the oven.
21:08Start off with the twills to get that out of the way.
21:10They have rolling pins, so when it comes out,
21:12the twills can be lifted and placed over, and it gently folds.
21:15This seems so simple that there are a hundred things that could go wrong.
21:20This is evil.
21:21Why am I here by myself?
21:22You're the first man on the moon.
21:24Do I get any special treatment because of this?
21:26You've got to wash your hair later.
21:27That would genuinely be a dream.
21:29When's everyone else coming in?
21:32Hello.
21:33Hello.
21:34Hi.
21:35This is so fun, Toby.
21:37You're going to really enjoy this.
21:39Toby, the judges would love you to make four perfectly risen souffles.
21:44Damn.
21:45Your souffle should be made from a raspberry Italian meringue base
21:49and served alongside a leaf-shaped tuile.
21:53You've got one hour.
21:54On your marks.
21:55Get set.
21:56Bake.
21:56Bake.
21:58Oh, my goodness me.
21:59I have never made a souffle.
22:01At least we have a recipe.
22:02I wouldn't say full, but it's a recipe.
22:05I'm just going to have to wing it.
22:06It says curved.
22:07I don't know if that means these are just curved leaves
22:10or if I have to curve them myself.
22:12Oh, I feel like I need to move faster.
22:14Come on, then, Leslie.
22:16Les, you're going to smash this one.
22:18OK, Leslie, the judges would love you to make four perfectly risen souffles.
22:23On your marks.
22:24Get set.
22:25Bake.
22:27I'm really trying hard not to be stressed
22:29because I think when you're stressed, you start panicking.
22:32Is this good for smearing?
22:33I think that's a good schmearer.
22:35I'm not a massive fan of souffle.
22:37I like food with substance.
22:39What's your favourite dessert?
22:40Apple pie, ice cream, custard, and then clotted cream on top of that.
22:45Ice cream, custard, and clotted.
22:47Yeah, go big or go home.
22:52I'm literally going to put that in for a couple of minutes.
22:55As soon as they're golden brown, I'll take them out.
22:58Come on, Aaron.
23:00On your marks.
23:00Get set.
23:02Bake.
23:03I have actually made two players before.
23:05I have never made a twill before.
23:10Jasmine.
23:11On your marks.
23:12Get set.
23:13Bake.
23:14I find the staggered starts really unnerving.
23:17It's the waiting.
23:18I just don't like it.
23:19What a weird challenge.
23:22Can you be having a good little look?
23:24Tom.
23:24On your marks.
23:25Get set.
23:26Bake.
23:27First impressions, souffle.
23:29Never made one.
23:30Honestly, a bit confused.
23:36Baking twills is a fine art.
23:38They look like twills.
23:40They're definitely not the neatest ones.
23:42Go under, they'll be soggy and unpleasant to eat.
23:45Some of them are a bit pale, but they are what they are.
23:48But if overbaked, they'll snap when curled.
23:51Oh, a bit brown.
23:53And I don't think they're going to curve very well.
23:56No.
23:57I cooked them for too long, so I'm just going to go again.
24:02So, next step is make a smooth raspberry puree using 25 grams of the caster sugar.
24:08While other bakers move on.
24:09I just blitz the raspberries with sugar and I'm just sieving the seeds.
24:14Lesley's spending time baking new twills.
24:18Second time lucky.
24:20I'm screaming inside.
24:21Can't you hear it?
24:22Like, help me!
24:23I have to make an Italian meringue souffle base with the remaining sugar and the raspberry puree.
24:28I am going to add some sugar to this and then bring it to a syrup.
24:32200 grams remaining from the 225 grams of caster sugar.
24:36With the remaining sugar, so how much remaining sugar do we have?
24:39430 grams.
24:40That's a lot of sugar.
24:42So, I need to get that up the temp.
24:43Your face when I said souffle.
24:46I mean, what a picture.
24:47Never made one.
24:48I moved into this flat once, right, and I became obsessed with it.
24:51I bought all the ramekins and everything.
24:53And I am, like, a professional souffle maker.
24:56Do you want to make these for me?
24:57No, I don't know about this one, though.
24:58I don't know about this one.
24:59Oh, perfect.
24:59That's really helpful.
25:00So, I'm just starting to separate my eggs.
25:04This is for the Italian meringue.
25:06To cook the egg whites properly, the syrup has to be 116 degrees.
25:10I need it to get to 120 degrees Celsius.
25:13In fact, to perfect this recipe, the syrup should reach 114 degrees.
25:18This needs to get a couple degrees higher.
25:20This is 111.
25:22Yeah, do you know what?
25:22That's done.
25:23120.
25:24While to achieve the airy texture the judges expect...
25:27Bloody hell, this is stressful.
25:29..the meringue should be whisked to soft peaks and no fervour.
25:32Like, medium peaks, right?
25:35..or when baked, the souffles risk being lumpy and curdled.
25:39I'm sort of aiming for stiff peaks.
25:41That's stiff peaks now, already.
25:43Not sure what it's meant to be, but it's stiff as now.
25:45Right, I'm just filling these.
25:46I have no idea how highly they're meant to be.
25:49This is the most stress I've been in my life.
25:51Whenever I've seen souffle, it's always got, like, perfectly level edges.
25:56I feel like it should be perfect.
25:59Let's see.
26:01The delicate dish requires up to 20 minutes baking.
26:04Right, so, let's set a timer for 10 minutes.
26:07Well, I'll bake them for as long as I've got.
26:09Going too late, the bakers run the risk of serving the judges a raw mixture.
26:14Hopefully they'll be done in time.
26:17Yeah, I'm going in.
26:18I'm going to leave them in to the very last minute.
26:20So, now we wait.
26:25Ian, you have 10 minutes left.
26:27I mean, they look like souffles,
26:28but I don't know how long I'm meant to bake them for.
26:31Stressful.
26:32Do you like souffles?
26:34I love eating souffles.
26:35It's all about the rise, isn't it?
26:36It's all about the rise.
26:37If they don't rise, it's game over, isn't it?
26:40They've risen so much.
26:42I mean, these are big boys.
26:44Oh, I can't.
26:45They are insanely tall.
26:50They're not going to be dumb.
26:51They're going to be raw.
26:53Oh, my God.
26:55I feel like I need to take them out.
26:5715 minutes feels great.
26:58Oh, my God.
27:00Wow.
27:01Ian, those are taller than you.
27:03Baker number one, I'm coming to get your bake right now.
27:07As always...
27:08It's great.
27:08The technical bait will be judged blind.
27:12Madam?
27:14Monsieur?
27:15The height's quite good.
27:17It's got decent height.
27:21That's very, very sweet.
27:22Too sweet and not enough rosal.
27:25I think they've made a mistake somewhere, yeah.
27:26It's a very good texture for souffles.
27:28Very fluffy, like a cloud.
27:30The twill's look great.
27:31It's a nice colour, that, actually.
27:32That interpretation's fine for me.
27:34I agree.
27:36They're coming out.
27:37Number two, I'm coming to get your bake.
27:39They're really tall, but they do look like they're coming down a tiny bit now.
27:47Enjoy.
27:48It feels baked well.
27:49That soup plate's quite flat, not as high as it should be.
27:52They should be higher than that.
27:55I think they're taking me meringue to the wrong stage.
27:58They need to take it to soft beat, not stiff beat, because it makes it lumpy.
28:01The raspberry levels are good, but it's just too flat.
28:06Yep.
28:08They're going to be raw.
28:09Oh, I've got it.
28:11Never mind.
28:12Baker number three, I'm coming to get your bake.
28:15I've got to be really gentle with them as well.
28:17Oh, my goodness.
28:19Oh, dear.
28:20Might want to just put it straight in the bin.
28:23Well, look, it's like liquid.
28:25Yeah.
28:25It's not baked long enough.
28:27Look.
28:29It's over whipped, so that the white would not incorporate properly.
28:34And the twills are thick as hell.
28:36They're all different colours.
28:38Yeah, those aren't good.
28:40Banker number four, I'm coming to get you.
28:48So, your car did decline, but don't worry.
28:52I'll sort that out.
28:53Thank you very much.
28:54It's got a bit of height to this.
28:55Not as much as it should be, though.
28:59It's not quite as set as I expected it to be.
29:01No, it's a little bit wet in the middle, which is why I sunk a bit.
29:05Flavour-wise, it's OK.
29:06It's quite lumpy.
29:07And these twills are too thick.
29:10Bacon number five, I'm coming for your bake.
29:16I can see from here that biscuits are all different shapes.
29:19But actually, they taste amazing.
29:20The colour's amazing, too.
29:22They're decent.
29:23The twills are good.
29:24These do not look good at all.
29:26Look how soft that is.
29:28Yeah, it's liquid.
29:29Actually, it tastes good.
29:30The flavour's everything going for it.
29:33Bacon number six, I'm coming to get your bake.
29:36They're dropping already.
29:37Thank you so much.
29:40This is your last dish.
29:42Enjoy.
29:43The problem with this is, obviously, the height.
29:46It looks quite rough.
29:49It's too sweet.
29:50I'm not properly risen.
29:52No, it's not.
29:53It's dropping really quick, isn't it, as well?
29:55These are underbaked, but it's not very good.
29:58It's grainy, actually.
29:59Pale.
30:00Flat.
30:00I can't see what's going for it.
30:02It was so brutal.
30:06The judges will now rank the soufflés from worst to first.
30:10In sixth place, we have this one, Leslie.
30:13It was underbaked.
30:15Yeah.
30:15In fifth spot, we have this one.
30:18Tom, I did think it was slightly underbaked.
30:19You didn't get much height to it, either.
30:21Jasmine is fourth and Toby's third.
30:24And in second place, we have this one.
30:27It's mine.
30:28Aaron.
30:28Nicely set and quite well-risen.
30:31Pretty good job.
30:32Which means, in first place, we have this one.
30:36You.
30:37You had the hardest spot, so well done.
30:39Yeah, that is well done.
30:41The raspberry flavor was there, but it was balanced by the sugar.
30:43However, what I did like were the twills and the height that you got.
30:46How do I get first?
30:49I'll take it, yeah.
30:50You put 230 grams too much sugar in.
30:54What?
30:55I thought it said you use the remaining sugar.
30:56I'd say confidence is low going into tomorrow.
30:59If I'm going to be here next week, I need to bring a superstar game.
31:04That wasn't great.
31:06I don't think I'll make another souffle.
31:08No.
31:15Here we go.
31:16The first ever meringue week.
31:18Have you enjoyed it?
31:19Yeah, I loved it.
31:20I like meringue week.
31:21You like anything sweet.
31:22What about Toby's apple pie?
31:24I think he did a good job as well.
31:26I thought it was pastry on top.
31:27He deserved the handshake, though, didn't he?
31:28And why did Jasmine get a left-handed handshake?
31:31It wasn't quite as good as Toby's.
31:32So a left-handed one is not as good.
31:35You just make it up as you go along.
31:36I do, yeah.
31:37But Jasmine deserved it.
31:38And weirdly, on the other side of the fence, we had Leslie in a souffle.
31:41It was just too soft and flat.
31:43She's in big trouble.
31:44Tom's in trouble on his signature.
31:46I was a bit concerned about the meringue.
31:47It was too gloopy.
31:49That's the perfect example of what I don't like about torched meringue.
31:52Let's talk about Ian.
31:54Because Ian did quite well in the technical, didn't he?
31:56He won.
31:56He did?
31:57I'd describe that as quite well.
32:00Ian's was really, really sweet.
32:03He got away with it because of the rigidity of the meringue itself.
32:06But I think overall, Toby's done well.
32:08And I think Aaron's up there as well.
32:10And Jasmine.
32:11We are getting to the creme de la creme of bakers now, though, aren't we?
32:15Quarterfinals next week.
32:15And I think at that point, we are beginning to sort of hone down on who's going to be in
32:20the final.
32:20It's week seven.
32:21I hope so.
32:22Unless you've been asleep the whole time.
32:31Welcome back to the Tent Bakers.
32:33I hope you're all still enjoying those meringue wheat vibes.
32:36Bum, bum, bum, bum, bum.
32:37Hey!
32:38Those vibes aren't over, kids, because it's time for your meringue showstopper challenge.
32:42The judges would love you to create a beautifully decorated Vacheran Glace.
32:48So named because of its resemblance to an alpine cheese,
32:52traditionally, your Vacheran should consist of an exquisite meringue shell containing yummy ice cream.
32:59So it looks like a cheese tastes like an ice cream.
33:02So much better that way around.
33:03Exactly.
33:04You have four and a half hours.
33:06On your marks.
33:07Get set.
33:08Bike!
33:10I need to get everything starting super quick.
33:13It seems like loads of time, but it goes in a flash.
33:16Let's split some eggs.
33:18Today's showstopper challenge is a Vacheran Glace.
33:21A Vacheran is basically a cocoon of meringue over an ice cream.
33:25I've never had a Vacheran in my life.
33:27So my perfect Vacheran, at least a third of it will be meringue,
33:31and the other two thirds, sorbet and ice cream.
33:33Those two flavors must go together, and they must go with the meringue.
33:37They've got to get the recipe right.
33:38When you put it in your mouth, the flavor should really pop.
33:41If it isn't right, they're going to be in a world of trouble.
33:43Got that feeling of impending doom.
33:45I'm traumatized from trying this at home and it having no flavor at all.
33:48We expect the meringue to be baked long and slow,
33:51and that will create a hard meringue and will be very stable.
33:55If they bake it for less, it might look good,
33:57but guaranteed this thing will crack and it will fall apart.
34:00I'm not feeling confident about this.
34:02I never feel confident with meringue.
34:03With the showstopper, we always want some height to it
34:06and be a bit extravagant and extraordinary.
34:08You want to see something that's hugely elaborate, decorative.
34:12Most of all, I wanted to have classic flavors,
34:15good meringue and beautiful ice cream.
34:18If the bakers do this correctly, this will be unbelievable.
34:24Hi, Tom.
34:25Good morning, Tom.
34:26Hello, how are we doing?
34:26Tell us all about your vache and glace.
34:28Me and my family always love to go mushroom poraging,
34:31so today I'm making a set mushroom.
34:34You have the banana sponge, banana ice cream,
34:36and you'll have a banana and hazelnut dolce de leche in there.
34:40After underperforming yesterday, Tom's going bananas
34:43with a giant mushroom wrapped in Swiss meringue.
34:46His fungi will have a detachable white chocolate
34:48and coffee Italian meringue top.
34:50So that you can essentially lift the meringue off
34:53in case you don't like a non-baked meringue.
34:55It does sound really good.
34:56Great flavors, combinations.
34:58Structurally, is it quite sound?
35:00Maybe.
35:01Let's see how we get on.
35:03Good luck, babes.
35:03Thanks, guys. Have a good one.
35:05In this immense challenge...
35:07There's a lot of meringue today.
35:09Who'd have thought for meringue week?
35:10The bakers can once again make any meringue they choose.
35:13This is a Swiss meringue that I'm making.
35:15I'm literally doing a French meringue.
35:17But to ensure its stability,
35:19it's essential they follow their recipe perfectly.
35:22I've used 150 grams of pasta sugar
35:25and 300 grams of egg white.
35:30We're going to check the consistency of this.
35:32It doesn't do anything when you turn it up,
35:34so that it kind of does do something.
35:35I'm not going to do that for too long.
35:38I'm not happy with this.
35:40Something not right with it.
35:41I should give it another go.
35:43You got it, Les.
35:44You got it.
35:45To create the show-stopping
35:47Vacheran glacé that judges expect...
35:49So I'm going to pipe a scallop shell.
35:52Is it scallop or scallop?
35:53The bakers must conjure up...
35:55Really cool little piping nozzle I have here.
35:57Sort of looks like corrugated metal.
35:59An elaborately sculpted meringue decoration.
36:02How are you feeling?
36:05Not in control.
36:06I feel, yeah, I feel great.
36:09I detect some sarcasm.
36:11It's all going to go in the oven soon,
36:13but I need to pipe my tree first.
36:15Yeah, these are meant to be fern leaves.
36:17Do they look like a dock leaf?
36:18Maybe.
36:19I should have done pearls in the middle of it.
36:21Morning, Jasmine.
36:22I gather that your Vacheran glacé
36:24is going to be a seashell.
36:26So I'm going to do a shell
36:27with pistachio ice cream,
36:30stracciatella ice cream
36:31and strawberry ice cream.
36:32And your three ice creams,
36:34how are you freezing them?
36:35So I've got these moulds,
36:37which I'll freeze them in,
36:38so then they'll turn out
36:40and be a similar kind of shape.
36:42In addition to a trio of ice creams,
36:44Jasmine's stepping outside her comfort zone
36:46with an Art Deco French meringue seashell
36:49with pistachio praline struts.
36:51Are you confident about today?
36:53No, this is...
36:54Is this going to be your weak link?
36:56This is as we're just going to crack and fall apart.
37:00It's as far as I can get it
37:02with the time I've got left.
37:04It's better than the last lot.
37:06Oh, gosh.
37:07I need to make sure
37:08that they're going to be structurally sound,
37:10so I'm just filling in little gaps.
37:12But I'm pretty much good to go on these.
37:14Again, I'm going in.
37:15Achieving the perfect meringue...
37:17They're going to be in for now and a half.
37:18..means baking low and slow.
37:20OK, I would love it to bake for seven hours,
37:23really slowly, in an aga,
37:24but I don't have that all that time.
37:26I'm colouring my meringue,
37:27but I'm just doing it in the bag
37:29so as it comes out, you get, like, a ruffle.
37:31I need to get my ice creams churning.
37:33Next, the bakers turn to their
37:34Vacheran glacés' icy fillings.
37:37So these are the two custard bases.
37:39You're going to have a banana ice cream
37:40and then a cinnamon ice cream.
37:41Making multiple frozen elements...
37:43Oh, yeah.
37:44So that's my chocolate custard base.
37:45It's crucial their flavours complement each other perfectly.
37:49So I am making mango sorbet and coconut gelato.
37:53Let's pray to the meringue gods.
37:56Right, let's start churning.
37:57I'm going to pop the basil in the curd.
38:00Hopefully the judges will like the flavours.
38:02A sorbet sorbet.
38:03I'll leave that to churn until it's done.
38:06Morning, Aaron.
38:07Good morning.
38:08Tell us all about your Vacheran glacé.
38:10Mine's called Kitsune sundae.
38:11A what?
38:12Kitsune sundae.
38:13Right.
38:13It's a Japanese fox spirit.
38:15It's essentially a fox, only with nine tails.
38:18As opposed to a cat with nine lives.
38:21Beneath an intricate fox figure from Japanese folklore,
38:24Aaron's concealing a key lime and lemongrass sorbet
38:27and a smooth stemmed ginger ice cream.
38:29I love ice cream.
38:31Are you the sort of person who will watch TV
38:32and go through the whole box?
38:34I'm the type of person who will open a tub,
38:36have four spoons and put it back.
38:37I couldn't live with you, babe.
38:39I'm telling you.
38:39I can make you any flavour ice cream that you want to.
38:41That's true.
38:42I couldn't live with you.
38:43So that's my coffee sorbet in there.
38:45Strong espresso,
38:46but I feel like you need that with the dark chocolate
38:49because I want it almost to taste like a mocha.
38:52Morning, Ian.
38:53Good morning.
38:53Hey, yeah.
38:54Tell us about your Vacheran glacé.
38:57I want to cast your minds back about a decade ago.
38:59There was another fella called Ian from Belfast on Becloff.
39:04His Becloff didn't go too well
39:06and he served it in a bin.
39:11Back in Series 5,
39:12one of the most iconic Bake Off moments of all time.
39:15Yeah.
39:16Saw another Ian from Belfast.
39:18No, no, no, no, no, no.
39:19Come on.
39:21Consign his bake to the bin.
39:23Ian, Ian, Ian, you have to present...
39:25Look at this.
39:25You can't present it.
39:27Come judging, his flavours were never tasted.
39:30So where's your sponge?
39:32In there?
39:33Mm-hmm.
39:33We could have tested that.
39:35Do you remember this?
39:35I remember.
39:36So seeing as I'm the other Ian from Belfast...
39:39This is going to be a bin with the same flavours
39:42that he did as Bec the Last of Us with.
39:44Ian's Italian meringue Vacheran glacé
39:47pays homage to Series 5 Ian's flavours
39:49with espresso sorbet, dark chocolate ice cream,
39:52sesame praline and vanilla chantilly cream.
39:55So you're finally going to put Bin Gate to bed?
39:57Yeah.
39:57My sorbet is churning already.
39:59Well, it's good because Ian's didn't really set
40:01and that was part of the problem.
40:03Good luck here.
40:04With their first frozen filling churned...
40:07Looks like it's set like a dream.
40:08..to get a second made in time,
40:11the bakers can't chill now.
40:13I'm not good at multitasking,
40:14so I generally find this moment in any bake quite difficult.
40:18I'm just going to simp this one more time
40:19because I really want the pistachio ice cream to be smooth.
40:22Wait, you've got to hold this flat.
40:24That's not going to work, is it?
40:25It's small, that simp, isn't it?
40:27I'm going to go borrow one from Tom.
40:28OK.
40:29It's not really going through.
40:30Tom's provided.
40:31Holes are too small.
40:32I'm going again.
40:34That's...
40:35Oh, good.
40:36This has been an absolute fiasco.
40:39I thought you were good.
40:40Now I'm going to make coconut gelato.
40:42Unlike the rest of the bakers,
40:44Toby is not using milk or cream.
40:46Because I was lactose intolerant when I was a kid,
40:48I thought I'm going to try and make this whole thing lactose-free.
40:50His vacheran glacé celebrates a trip to South America.
40:53One of my really good friends is Colombian.
40:56We went and stayed at his family home
40:57and in the garden, there's this beautiful mango tree.
41:00So every morning, we would go out and pick fresh mango.
41:03So it's my ode to that.
41:06Beneath the meringue mango tree,
41:07Toby's packing in mango sorbet,
41:10macerated mango and a coconut ice cream,
41:12along with a coconut caramel whipped cream.
41:15So, my little lactose intolerant friend,
41:17you're doing ice cream.
41:19When did you find out you were lactose intolerant?
41:21When I was a baby.
41:22So I grew up on goat's milk.
41:23Goats get bad rap, don't they?
41:24I guess because the devil has the form of a goat.
41:27And the old clippity cloppity.
41:30I'm getting turned on.
41:31No.
41:33Makers, you're halfway through.
41:35You've got two hours and 15 minutes left.
41:38Oh, don't know whether to up my oven temperature.
41:41This should please you today, Craig,
41:43because there's a lot of baked meringue.
41:45So we shouldn't get the whinging that we got yesterday.
41:47Oh, it's still soft.
41:49It should be hard, and it's just not.
41:51It's really weird.
41:53I don't know why it's not.
41:54It's exactly the same as I've done it at home.
41:56What amount have you used?
41:58I've used 150 grams of pasta sugar
42:01and 300 grams of egg whites.
42:04It's the other way around.
42:05It's double sugar.
42:06That's what I've done.
42:08Yeah, yeah, yeah.
42:08So great, now you can just redo it.
42:10I just need to get it done.
42:12If she can crack her Swiss meringue,
42:14Leslie's bake will be inspired
42:16by an upcoming family celebration.
42:19My daughter got engaged at Christmas.
42:22I hope I'm the wedding cake maker.
42:24I figured I'd better start practising just in case.
42:27Leslie's Vacherang Glace Wedding Cake
42:29will be home to lemon and basil ice cream,
42:32strawberry-eaten mess, vanilla ice cream
42:34and be adorned with Swiss meringue swans and ruffles.
42:37You all right, Leslie?
42:38Yeah, I'm a little bit stressed.
42:39What are you stressed about?
42:40My meringue didn't work.
42:42I read the recipe round the wrong way.
42:44Have you got time to cook it and everything?
42:46Probably not, but I'm going to get some out anyway.
42:49Listen, we've got to keep fighting, boys.
42:50We've got to keep fighting.
42:53Bakers, you've got one hour left.
42:56Yeah, you drink that, Leslie.
42:58Hydrate, hydrate, hydrate.
43:00Everything's done.
43:01Just got to assemble and hope that the meringues don't crack.
43:04You've got this, man.
43:05Hopefully.
43:05Let's do your moustache while we're here.
43:07Yeah, go on.
43:07Tie me up.
43:10Right, here we go.
43:12I am absolutely petrified.
43:14Petrified.
43:15Just baked meringue is incredibly fragile.
43:18Getting them off is going to be interesting.
43:21Meringues don't really like temperature change.
43:22And before the bakers can begin building their Vacherang glacés...
43:26These are my meringues that will go inside the structures.
43:28They face the nerve-wracking task...
43:30I can hear that cracking.
43:31Of freeing their meringues.
43:33Crack here.
43:34Crack here.
43:35Cracks there.
43:36Oh.
43:37Without breaking them.
43:39Oh, my days.
43:41I'm literally shaking.
43:44Oh, come on, please.
43:45Stay together.
43:45Come on.
43:48There's a lot of cracks here.
43:50Hopefully I can glue this all back together.
43:52Is anyone else going badly?
43:53Oh, this piece is so stark.
43:57Oh, so this is one of the most stressful things.
44:01Going to try again.
44:03Hopefully I can get this one off in one piece.
44:05It's cracked a lot.
44:07What I might do is pour white chocolate onto it.
44:10And hopefully the chocolate will solidify.
44:11That's my backup plan.
44:17Let's go.
44:20That was Tittens.
44:20While most undertake with pears.
44:23Ha.
44:24That did not work.
44:26Meringue, meringue, meringue, meringue.
44:28I'm just covering this in white chocolate so that the ice cream doesn't make it all go soggy.
44:33Leslie's forced to accelerate her low and slow bake time.
44:36I've just turned it up to 200, just hoping that it'll give it a little blast that it needs.
44:41How long have we got?
44:42Please don't say half an hour.
44:43Bakers, you've got 30 minutes left.
44:46Let's make the showstopper of dreams.
44:48I'm trying not to panic.
44:50I think we need to make a bloody veteran.
44:52As the clock ticks down.
44:53Ice cream.
44:54The bakers attempt the tricky task of building up.
44:57Everything when I assemble it needs to be frozen cold, otherwise the ice cream will melt.
45:02They didn't have tins in the size that I needed, so I need to cut this.
45:06It's so hard.
45:07If I have something that's standing and edible, that is honestly a win.
45:11I can't deal with the mess.
45:13I'm staying positive today.
45:15I'm not going to let it get me down.
45:16Bring it on.
45:19Sorry.
45:20Hey.
45:21So my whipped cream, I've just got some vanilla and ginger syrup.
45:24So this is the coconut caramel cream.
45:27This is my nervy moment, so this is me making the mushroom head.
45:31I do feel like it's coming together now, but it is what it is.
45:34Okay, so now I'm making my pistachio praline.
45:36I'm icing ice cream and everything is collapsing, but it is fine because it's going to go back
45:42to the freezer.
45:42Bakers, you've got 15 minutes left.
45:45It never ends.
45:46It's a challenge.
45:46I'm going to get them up and just hope they're setting up.
45:49I'm going to torch this Italian meringue next.
45:51Oh, they're a little bit soft.
45:53It's not had quite long enough in the oven.
45:56Oh, that's just cracked as soon as I put it on.
45:58Why Ian's lips black?
45:59It is black food colouring powder and luster dust.
46:04Oh, I need to wash myself after this.
46:06These do look very rustic.
46:08I suppose I've just got to trust myself.
46:10Are these the sides of the bin?
46:11These are the sides of the bin.
46:12Well, it's the sort of old tin beaten up.
46:15Yeah, it needs some character, right?
46:17It needs character, yeah.
46:18It's the sort of bin the top cat would sleep in, right?
46:20Exactly.
46:21Oh, that's a good reference.
46:23You need to know which bin you're creating.
46:26This is chaos.
46:28Oh, look at that.
46:29Right, what should I do?
46:30What should I do?
46:31What should I do?
46:31Right, let's glue it up.
46:32I've tried my best today.
46:34It was a silly little air-air.
46:36I was going to assemble it in the freezer.
46:38The chocolate's not stacking together.
46:39Can I request some setting spray?
46:41Let me just add the nose.
46:43Oh, my God, my hands are shit.
46:45Somehow, I want to use these to support the shell.
46:49And around the side over here, press boss.
46:52My swans were the batch that had an accident.
46:55They flew off, but I'm just going to cover it with fruit.
46:57Lifesave on that.
46:59Bakers, you've got one minute left.
47:00Come on, bakers, you've got this.
47:02It's going to be down to the wire.
47:04Oh, God, I feel sick.
47:08It looks like a bin lad.
47:09Is it the cleanest?
47:10No.
47:11I hate that it's wonky on top,
47:12but maybe they won't notice that much.
47:16Bakers, that is it.
47:17Your time is up.
47:20Is there a good angle for it?
47:22Look on the bright side.
47:22I've never got to make a Vasherin Glace again in my life.
47:25That is incredible, Tom.
47:27It's pristine.
47:28Oh, don't catch me like this.
47:31I know the meringue's not great.
47:33I'm just feeling super relieved that it's done.
47:36Not allowed to cry on telly.
47:38Oh, you see.
47:40It's all right.
47:51The bakers' Vasherin Glace now face the judgment of Prue and Paul.
47:56Jasmine, please bring up your Vasherin Glace.
48:07Goodbye.
48:08The ice cream looks pretty well set.
48:10The bacon on the shell looks good.
48:12It's a shame about this crack here.
48:13All right, let's see if I can get in there.
48:15So, it's a scallop shell lined with white chocolate
48:18and with pistachio ice cream, stracciatella
48:20and then strawberry ice cream on top.
48:22I'm absolutely salivating.
48:26The French meringue has been dried out quite nicely.
48:28Clever with the white chocolate.
48:30I'm glad you did that.
48:31I think it would have destabilised the meringue otherwise.
48:33The ice creams all taste delicious and distinctly different.
48:37Overall, I think you've done a very, very good job.
48:40It's very neat.
48:40Very jasmine.
48:42Mm, well done.
48:50I like what you've done to it
48:52because it's got a slightly ethereal look to it,
48:54all being one colour.
48:55There are a few cracks in the tail,
48:57but it's still very beautifully done.
48:59It's a baked French vanilla meringue.
49:01There is stem ginger ice cream,
49:03key lime and lemongrass sorbet
49:04and a vanilla shanty cream.
49:06Wow.
49:07Wow.
49:10Oh, well done.
49:15I love the ginger,
49:16but I think the meringue is too toffee-ish.
49:19That meringue down at the bottom is quite solid.
49:21I think it's the weight.
49:22It's just become compressed.
49:24The lime and the ginger,
49:26for me, they clash a little bit.
49:28Individually, they're beautiful.
49:29Really nice flavours.
49:30I think, overall, you've done a great job.
49:31And I just think it's so A, brave,
49:33and B, elegant to have done it all in white.
49:41The overall look, I think, is amazing.
49:43So this is an espresso Italian meringue on the top.
49:45We've got some baked layers of Swiss meringue,
49:47banana cake, and it's cinnamon ice cream,
49:49banana ice cream,
49:50and then there's a layer of a caramelised banana,
49:52dulce de leche,
49:53with some hazelnuts in there as well.
49:54There we go.
49:55That's it, Paul.
49:56Yeah.
49:56Bloody hell.
49:59Right.
50:05Beautiful.
50:06Very strong banana.
50:07All your layers are delicious,
50:08and they all work really well together.
50:10I think you've done a great job
50:11producing all those flavours
50:12in that one tower of strata.
50:15Love the top.
50:16Tastes amazing,
50:17especially with the coffee.
50:18That is really surprising to me,
50:20because, I mean,
50:21that's just torched meringue.
50:23It is.
50:23And it tastes absolutely delicious.
50:25Congratulations.
50:26Those flavours are amazing.
50:31The way it looks is really
50:32so neat and lovely.
50:34I like the colours.
50:35It's very bake-off.
50:37It's very pastel.
50:38Right.
50:39So we have a mango sorbet,
50:41coconut ice cream,
50:42some macerated mangoes,
50:44and a mango salted caramel whipped cream.
50:49Sorbet is delicious.
50:51Really good.
50:52Very light and summery.
50:54I think it's beautiful.
50:55It's like having a pina colada.
50:56I'm just not nipple deep in a pool.
50:59We can be, if you like.
51:00But the meringue's well-baked.
51:02Everything else, I think,
51:03works quite well together.
51:04It's lovely.
51:04Very nice.
51:05Really delicious.
51:06Good job, Toby.
51:07Well done.
51:13It's the second time a bin's
51:15been put towards us.
51:18Well, it looks absolutely wonderful.
51:20And it looks like quite a grubby bin
51:22that's been kicked around a lot.
51:24Sorry, girl.
51:24It's been through the ringer.
51:26So this is a dark chocolate ice cream
51:28with a black sesame prowling on top
51:30and an espresso sorbet
51:32and just some vanilla chantilly
51:33on top of that.
51:34And there's a Swiss meringue outside.
51:37That is a very strong-flavoured
51:39chocolate ice cream.
51:41It needs to be eaten with the meringue
51:43because it's not really sweet.
51:45I love the design,
51:46but don't like the coffee
51:47and I don't like the chocolate.
51:49Really?
51:50It's too strong.
51:51I would question flavour combination.
51:53Those were originally Ian's flavours.
51:56I'm not trying to pass the buck.
51:59So I'll turn around and go,
52:00Ian, I really didn't like it, mate.
52:03I'm so sorry.
52:07I'm happy that you put Bingate to bed.
52:09Thank you, guys.
52:17It's quite informal.
52:18It's sort of put on to resemble a wedding cake.
52:22Yeah, that's what I was going for.
52:24Well, you know, I love it.
52:25I think it looks very fresh.
52:27So my Vacheron Glace is a vanilla,
52:30lemon curd and basil ice cream
52:33layered with a strawberry-eaten mess ice cream.
52:37Oh, my God, that looks good.
52:38If I went to a wedding
52:39and I got a serving like that,
52:41I think there was more than fair.
52:47The basil actually works quite nice.
52:49The strawberry comes through nicely as well.
52:51That is so delicious.
52:55This is great.
52:59Your meringue is a little bit chewy.
53:02Needs to be baked a little bit more.
53:03It works because, I mean,
53:04you've got chantilly cream,
53:06you've got curds,
53:07you've got ice cream.
53:08You're thinking, who cares?
53:09But this is the bake-off.
53:11Yeah, he's, yeah, 100%.
53:13And we are looking for good meringues.
53:13Otherwise, great flavours.
53:16The meringue was chewy,
53:18but we sort of know that.
53:19He said it weren't baked.
53:19I was like, no, don't look, you know?
53:21The flavours were good,
53:22and Paul really enjoyed it.
53:24So that's a win for me.
53:25I'm really pleased with how that went.
53:26Paul said it reminded him of sipping a pina colada,
53:28and I'm not sure if he invited me
53:30to get in a pool with him.
53:31It didn't go incredibly well.
53:33I hope I get the complete points.
53:34I've just committed to the bit.
53:36Maybe I've committed to the bit a bit too much.
53:46I've never seen you looking so happy.
53:48You were munching down the ice cream.
53:50It'd be lovely to have an ice cream in a hot tent.
53:52You two have got such a difficult job.
53:54I know.
53:55People don't realise how hard it is.
53:56Aren't they artistic, the slot?
53:58They really are.
53:59I think Tom's pulled himself up again.
54:01That was really clever,
54:02what he did with all the multi-layers.
54:04And Jasmine had another good day.
54:05I mean, the cracks in her showstopper
54:07were almost the only thing wrong with it.
54:09I thought Lesley struggled a little bit.
54:10The flavours were incredible.
54:12The problem was the meringue was just too cheery.
54:14But if I had to eat a plate full of it,
54:17I would go for that one.
54:18Personally, I would have gone for Toby's.
54:19I love the flavour with that mango and coconut.
54:22It was delicious.
54:22He's had a good week, hasn't he?
54:24Yeah.
54:24What about Aaron?
54:25The problem was he had a stemmed ginger ice cream,
54:27and then he had key lime as well.
54:29Those two were really fighting against each other a little bit.
54:31I bet you didn't think you were going to be eating a bean today, did you?
54:34No.
54:34Ian from Belfast on both counts.
54:36Interesting flavour combinations.
54:38The chocolate was really punchy,
54:40and the sort of espresso sorbet didn't quite work for me.
54:44The sorbet absolutely let him down.
54:46Not his best work.
54:47Well, it wasn't his work.
54:48Well, no.
54:49That's the point.
54:50It was very clever.
54:51That's the get-out clause.
54:51Very clever.
54:52But he did do well in technical,
54:53but I would say he's joined Lesley in potentially going.
54:58But when it comes to Starbaker,
55:00I think it is between Toby and Jasmine.
55:10Hello, bakers.
55:11Well done.
55:11Meringue week was a success.
55:13I've got the great job this week of announcing the Starbaker,
55:17and the Starbaker this week is...
55:23Toby.
55:29..unfortunately, I've got the sad job
55:32of letting incredible baker go this week.
55:35So, the baker leaving the tent this week is...
55:44Lesley.
55:45Yeah.
55:46I know.
55:48Oh, baby.
55:48Don't be kind.
55:50Do you know what?
55:51I knew it was coming.
55:53It's sort of like ripping the plaster off.
55:55Thank you so much for the experience.
55:57It's been amazing.
55:58I'm really sorry to see Lesley go.
56:00She's a remarkable woman.
56:01In a way, she's my ideal kind of baker.
56:03She's just really having a good time.
56:05That's what Bake Off's about.
56:07It's been a dream of mine to actually do this.
56:09It's like a lifetime achievement.
56:11I've got over halfway.
56:13I've had a blast.
56:14Well done, Tobes.
56:15Thanks.
56:15Well done, mate.
56:16Thanks very much.
56:16You had a good job, babe.
56:17Yeah, thanks.
56:18Hello.
56:19Guess what, babes?
56:20What?
56:21Starbaker.
56:22Have you?
56:23Yeah.
56:25Congratulations.
56:26Oh.
56:27Toby winning Starbaker,
56:29he was sort of sniffing at it for a couple of weeks, actually.
56:32He had a handshake in the signature,
56:33third in the technical,
56:34and a very strong showstopper.
56:36A well-deserved Starbaker.
56:37How do you feel?
56:39Overwhelmed.
56:40Can't believe it.
56:41I had a blinder this week.
56:43Feels great.
56:43I hope I can keep it up.
56:45Oh, gosh.
56:46Dessert week next week.
56:47Go on, bye, love you, though.
56:49It's so tough now, because everyone's good.
56:51Even just saying that there's only five of us left
56:52fills my stomach with a bit of anxiety.
56:55Margin for error is just, like,
56:57getting smaller and smaller.
56:58Next time...
57:00It's gross.
57:01...it's hot enough in dessert week.
57:02The quarterfinals...
57:04Don't panic.
57:04Now panic.
57:05...see a scorched signature...
57:07It's punchy.
57:09...an old-school technical...
57:11Oh, my God.
57:12...oven drama.
57:13...and a gravity-defying showstopper.
57:15And we can't make another joiner.
57:17...who will stand tall in the tent...
57:19I think it looks absolutely magnificent.
57:21I think it's amazing.
57:22And who...
57:23Come on, come out.
57:24...will have a wobble.
57:25The person who is leaving us this week is...
57:49So happy to meet him once again.
57:51Bye-bye.
57:52Bye-bye.
57:53Bye-bye.
57:54Bye-bye.
57:57Bye-bye.
57:57persone
57:57I'm going to walk his way to the sun.
57:57Bye-bye.
57:57Bye-bye.
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