1
00:00:02,000 --> 00:00:04,880
What week is it? This should give
you a clue. My first is pudding

2
00:00:04,920 --> 00:00:08,960
but never in flan. My second
in Battenberg, also in jam.

3
00:00:09,000 --> 00:00:12,080
No, I meant, you're the clue.
You're a pastry.

4
00:00:12,120 --> 00:00:14,560
You don't have to get involved
in some sort of elaborate riddle.

5
00:00:14,600 --> 00:00:17,480
Oh, I'm sorry. Yeah, well,
we'll talk about it later.

6
00:00:17,520 --> 00:00:20,480
Welcome to the Great...
BOTH: British Bake Off.

7
00:00:20,520 --> 00:00:23,560
You doing? That's Pat,
he's a character actor!

8
00:00:23,600 --> 00:00:25,120
Put him back!

9
00:00:25,160 --> 00:00:28,720
Last time it was Caramel Week.

10
00:00:28,760 --> 00:00:30,000
Ah.

11
00:00:30,040 --> 00:00:32,480
Georgie stuck it out
over the three challenges.

12
00:00:32,520 --> 00:00:34,800
Joking. Oh, you're so mean!

13
00:00:34,840 --> 00:00:36,960
..to win her first Star Baker crown.

14
00:00:37,000 --> 00:00:39,480
Yes! Shut up.

15
00:00:39,520 --> 00:00:40,600
Uh-oh.

16
00:00:40,640 --> 00:00:43,480
And while Sumayah found herself
in a sticky situation...

17
00:00:43,520 --> 00:00:46,680
I see a problem. ..it was Mike
who came unstuck...

18
00:00:46,720 --> 00:00:50,240
It's really bad. ..and became
the fourth baker to leave the tent.

19
00:00:50,280 --> 00:00:52,200
Mike. Sorry.

20
00:00:52,240 --> 00:00:55,760
This time...
You look like a proper pizza chef.

21
00:00:55,800 --> 00:00:59,280
..it's Pastry Week.
If only we were making pizza!

22
00:00:59,320 --> 00:01:02,360
The bakers take on tarts
in the Signature...

23
00:01:02,400 --> 00:01:04,720
Nelly's got a blowtorch!
Tssh!

24
00:01:04,760 --> 00:01:06,640
..tackle filo in the Technical...

25
00:01:06,680 --> 00:01:08,760
Big sausage roll,
think big sausage roll.

26
00:01:08,800 --> 00:01:12,200
..and then a choux-stopping
Showstopper. Stinks of burning.

27
00:01:12,240 --> 00:01:15,000
Who will stand tall? This is where
usually things go wrong.

28
00:01:15,040 --> 00:01:17,800
And who will fall down?
So fragile.

29
00:01:19,040 --> 00:01:20,760
Oi.

30
00:01:20,800 --> 00:01:22,480
Straight in the bin.

31
00:01:22,520 --> 00:01:24,280
I started so well.

32
00:01:44,800 --> 00:01:46,160
It's going to be a good week.

33
00:01:46,200 --> 00:01:49,000
I think some nerves is good,
I was getting a bit too relaxed.

34
00:01:49,040 --> 00:01:51,920
Week five - pastry.

35
00:01:51,960 --> 00:01:54,480
I'm a northern girl, you know,
there'll not be a week goes by

36
00:01:54,520 --> 00:01:56,320
that I don't make
some form of pastry.

37
00:01:56,360 --> 00:01:59,160
INDISTINCT CHATTER

38
00:01:59,200 --> 00:02:02,480
I'm good in pastry. I says
about biscuits as well I'm good

39
00:02:02,520 --> 00:02:05,320
and I wasn't.
So I'm going to be quiet.

40
00:02:05,360 --> 00:02:07,360
I want to, like, show Paul and Prue

41
00:02:07,400 --> 00:02:09,680
that I deserve
to be in the competition.

42
00:02:09,720 --> 00:02:12,480
I mean, they obviously saw something
in me and gave me another chance.

43
00:02:12,520 --> 00:02:15,360
Pastry on a short timescale
is very tricky.

44
00:02:15,400 --> 00:02:18,200
So I'll have to cut a few corners.

45
00:02:18,240 --> 00:02:20,480
Hopefully it just comes out banging.

46
00:02:27,760 --> 00:02:31,880
Hello, bakers, welcome back
to the tent. It's Pastry Week.

47
00:02:31,920 --> 00:02:34,400
Now, Alison, you've been with us
for a while. I'm going to give you

48
00:02:34,440 --> 00:02:36,640
a little test now.
See if you've learnt anything. OK.

49
00:02:36,680 --> 00:02:38,840
Can you name the five
main pastries?

50
00:02:38,880 --> 00:02:43,400
Uh, you've got yummy, scrummy,
you've got gorgeous,

51
00:02:43,440 --> 00:02:45,640
lovely and delicious.

52
00:02:45,680 --> 00:02:47,120
Boom. You nailed it.

53
00:02:47,160 --> 00:02:49,600
So for your Pastry Week Signature

54
00:02:49,640 --> 00:02:54,040
the judges would like you to make
12 frangipane tarts.

55
00:02:54,080 --> 00:02:56,880
You can opt for the classic
Bakewell tart flavours

56
00:02:56,920 --> 00:02:58,960
or you can come up
with your own creation.

57
00:02:59,000 --> 00:03:03,520
Now, the judges are looking for
buttery shortcrust pastry,

58
00:03:03,560 --> 00:03:08,160
beautifully baked frangipane
with at least one added filling.

59
00:03:08,200 --> 00:03:11,520
You've got two hours
to get your tart on.

60
00:03:11,560 --> 00:03:14,280
On your marks. Get set. Bake!

61
00:03:16,960 --> 00:03:23,040
Frangi-peen. Frangi-pain.
Is it a pain?

62
00:03:23,080 --> 00:03:27,280
Bakewell tarts, I've made quite
a few. Not within two hours but.

63
00:03:27,320 --> 00:03:33,440
Just need to get it all done ASAP.
So, straight in with the pastry. Ah!

64
00:03:34,600 --> 00:03:37,320
When you think of a classic
frangipane tart you think of those

65
00:03:37,360 --> 00:03:39,840
classic Bakewell flavours
which are shortcrust,

66
00:03:39,880 --> 00:03:42,200
you've got raspberry
and then almond.

67
00:03:42,240 --> 00:03:44,160
Before I moved here
I'd never had one.

68
00:03:44,200 --> 00:03:46,120
So I started getting them
on my lunch break.

69
00:03:46,160 --> 00:03:47,480
And at first I got, like, a two-pack

70
00:03:47,520 --> 00:03:49,760
and then it was a 6-pack
and then it was a 12-pack.

71
00:03:49,800 --> 00:03:51,880
And then literally...
And do you smash 'em all yourself?

72
00:03:51,920 --> 00:03:56,040
Oh, honestly. Like, literally two,
three a day.

73
00:03:56,080 --> 00:03:59,320
Important thing about shortcrust
pastry is that it should be short.

74
00:03:59,360 --> 00:04:03,000
That it'll crumble and break really
easily. That it won't be tough.

75
00:04:03,040 --> 00:04:06,320
So rub this into a breadcrumb.
Then the egg yolks,

76
00:04:06,360 --> 00:04:12,320
give it a bit of a rub, knead.
And then chill.

77
00:04:12,360 --> 00:04:15,960
I want the flavour, the crispness,
the frangipane coming through

78
00:04:16,000 --> 00:04:20,040
but I also want them to look great.
And thin pastry, please.

79
00:04:20,080 --> 00:04:22,520
And that can go in the fridge now.

80
00:04:27,440 --> 00:04:29,960
Morning, Andy. Good morning, Paul.
Hello, Andy. Good morning, Prue.

81
00:04:30,000 --> 00:04:32,720
Hello, Noel. Right, what are you
doing for your frangipane tart?

82
00:04:32,760 --> 00:04:36,080
This is based on nan's sweets,
very close to my nan.

83
00:04:36,120 --> 00:04:38,960
And when I used to go round there
she'd always have a bowl of sweets

84
00:04:39,000 --> 00:04:42,680
and I'd always go for the lime
chocolates. Yes. Used to love them.

85
00:04:42,720 --> 00:04:45,160
ALISON: Andy will combine his
favourite childhood favours

86
00:04:45,200 --> 00:04:49,400
of lime and chocolate with an almond
and pistachio frangipane.

87
00:04:49,440 --> 00:04:53,320
Are you baking the frangipane
and the pastry together?

88
00:04:53,360 --> 00:04:56,000
I'm going to blind bake
for ten minutes

89
00:04:56,040 --> 00:04:59,520
then come out and then frangipane'll
go in, 20 minutes, 22 minutes.

90
00:04:59,560 --> 00:05:02,200
That comes out. The curd should go
on top. That goes in the fridge.

91
00:05:02,240 --> 00:05:06,000
You have practised this.
A few times.

92
00:05:06,040 --> 00:05:10,760
Your pencil fell out
from behind your ear.

93
00:05:10,800 --> 00:05:12,280
You want to see the sharpener!

94
00:05:12,320 --> 00:05:15,320
LAUGHTER

95
00:05:15,360 --> 00:05:18,400
While Andy's paying tribute
to his nan with his tarts,

96
00:05:18,440 --> 00:05:21,080
Gill is also keeping family
in mind.

97
00:05:21,120 --> 00:05:25,120
The only nuts that my husband likes
is pistachio

98
00:05:25,160 --> 00:05:29,560
so to be able to persuade him to try
this I've had to use pistachios.

99
00:05:29,600 --> 00:05:31,960
Gill's bitesize pistachio tarts

100
00:05:32,000 --> 00:05:34,040
will be topped with
a blueberry compote

101
00:05:34,080 --> 00:05:37,080
and piped delicately
with creme diplomat.

102
00:05:37,120 --> 00:05:40,640
And tart shells, what are you using?
Tart rings. Oh, they are diddy.

103
00:05:40,680 --> 00:05:42,880
Well, I keep getting told off
for the big ones

104
00:05:42,920 --> 00:05:45,000
so we're going delicate.
They're really diddy.

105
00:05:45,040 --> 00:05:47,080
No Northern portions today.
You can have two.

106
00:05:47,120 --> 00:05:50,240
So you're going for real finesse
now, aren't you? Yeah, pretty.

107
00:05:50,280 --> 00:05:53,600
Gill is reimagining
the classic Bakewell flavours

108
00:05:53,640 --> 00:05:55,520
with her dinky tarts.

109
00:05:55,560 --> 00:05:58,280
But Georgie is taking
a more traditional approach.

110
00:05:59,480 --> 00:06:03,120
I am making raspberry
and almond frangipane tarts.

111
00:06:03,160 --> 00:06:07,000
Classic flavours,
again nowhere to hide with it.

112
00:06:07,040 --> 00:06:10,960
Georgie's almond frangipane tarts
will be topped with mascarpone

113
00:06:11,000 --> 00:06:14,160
and Chantilly cream
and raspberry gel.

114
00:06:14,200 --> 00:06:16,600
Has anything changed
since you've been Star Baker?

115
00:06:16,640 --> 00:06:20,000
What do you mean? Have you snubbed
all the rest of the bakers? Oh!

116
00:06:20,040 --> 00:06:23,320
"Have you won Star Baker? Don't talk
to me unless you've won Star Baker.

117
00:06:23,360 --> 00:06:26,240
"Dylan, you can talk to me.
Everyone else, sh. Star Baker.

118
00:06:26,280 --> 00:06:27,840
"Just getting some rest."

119
00:06:29,400 --> 00:06:31,480
Georgie is relying on
classic flavours

120
00:06:31,520 --> 00:06:33,800
to retain her Star Baker status.

121
00:06:33,840 --> 00:06:35,680
Oh. Blood is everywhere.

122
00:06:35,720 --> 00:06:38,800
But Nelly is adding a cheeky twist.

123
00:06:38,840 --> 00:06:41,480
It's bloody oranges.
Because I can say it, can I?

124
00:06:42,880 --> 00:06:45,680
Nelly's blood orange tarts
will be filled with hazelnut

125
00:06:45,720 --> 00:06:49,640
and almond frangipane
and topped with Italian meringue.

126
00:06:51,000 --> 00:06:53,880
How good does she look today?
I know. I love it.

127
00:06:53,920 --> 00:06:56,200
You look like someone off
the Guess Who board.

128
00:06:56,240 --> 00:07:00,280
I take it as a compliment.
Who chose this lovely outfit, then?

129
00:07:00,320 --> 00:07:02,960
My sunshine. Ah...
Your sunshine.

130
00:07:03,000 --> 00:07:06,600
He love Paris. And he says,
"Mum, you have to wear my hat."

131
00:07:06,640 --> 00:07:09,280
Aw. That's his hat. That's his hat?
Yeah, so that's my lucky hat.

132
00:07:09,320 --> 00:07:11,160
So cool. So I'd better go through,
yeah?

133
00:07:11,200 --> 00:07:13,400
You know I'm half French,
don't you? Are you? Yeah.

134
00:07:13,440 --> 00:07:16,000
When we going on holiday?
Let's all go together. Yeah.

135
00:07:16,040 --> 00:07:18,920
Why don't we all set up a life
for ourselves in France?

136
00:07:18,960 --> 00:07:21,080
Can I get a bike? Yeah.

137
00:07:21,120 --> 00:07:24,040
While all the other bakers
are going for fruity fillings,

138
00:07:24,080 --> 00:07:28,560
Dylan is taking another route.
Mine is coffee and chocolate.

139
00:07:28,600 --> 00:07:31,000
This is going to be a welcome, like,
break, though, having chocolate

140
00:07:31,040 --> 00:07:33,240
cos this is the only one I've seen
with chocolate. Really?

141
00:07:33,280 --> 00:07:35,480
None of them are chocolate. Yeah.
But mine's a fruity chocolate

142
00:07:35,520 --> 00:07:37,600
so that chocolate tastes
like berries.

143
00:07:37,640 --> 00:07:41,160
Dylan's fruity chocolate ganache
will be paired with coffee gel

144
00:07:41,200 --> 00:07:44,400
sitting on top
of a blackberry frangipane.

145
00:07:44,440 --> 00:07:45,640
Can I try it? Yeah.

146
00:07:47,320 --> 00:07:50,040
What do you think?
Delicious. Killed it.

147
00:07:50,080 --> 00:07:53,080
Can you just judge us? Honestly,
like... No, I'll be the worst judge.

148
00:07:53,120 --> 00:07:55,600
I just like everything.

149
00:07:55,640 --> 00:07:57,840
Right, frangipane.

150
00:07:59,320 --> 00:08:02,840
To make perfect frangipane
the bakers need to mix nuts,

151
00:08:02,880 --> 00:08:06,480
butter, eggs and sugar
into a spreadable paste.

152
00:08:06,520 --> 00:08:09,480
It's almost like a sponge
with nuts in.

153
00:08:09,520 --> 00:08:14,680
It looks weird and then it gets
weirder and then it gets better.

154
00:08:14,720 --> 00:08:19,160
And Illiyin is adding
a tropical twist to her frangipane.

155
00:08:19,200 --> 00:08:22,600
I am making a toasted coconut
frangipane.

156
00:08:22,640 --> 00:08:24,000
I want it to taste like sunshine

157
00:08:24,040 --> 00:08:26,760
and to hopefully look like sunshine
as well.

158
00:08:26,800 --> 00:08:30,440
Illiyin's ambitious coconut
frangipane tarts will be topped

159
00:08:30,480 --> 00:08:32,720
with a passion fruit mousse dome,

160
00:08:32,760 --> 00:08:37,120
mango gel and decorated
with Chantilly cream.

161
00:08:37,160 --> 00:08:41,200
Sounds absolutely wonderful. Good.
But have you got enough time? I do.

162
00:08:41,240 --> 00:08:43,760
You've practised it? Yeah.
And you finished in time? I have.

163
00:08:43,800 --> 00:08:46,880
And they were delicious?
And they looked perfect?

164
00:08:46,920 --> 00:08:50,840
Yes, actually. Yes, they did. OK.
Well, just do it all again. OK, OK.

165
00:08:50,880 --> 00:08:52,360
Just like that.

166
00:08:52,400 --> 00:08:54,720
With their frangipane finished...

167
00:08:54,760 --> 00:08:57,600
Hopefully comes through
nice and light.

168
00:08:57,640 --> 00:08:59,840
..the bakers can focus
on their pastry.

169
00:08:59,880 --> 00:09:01,280
The star of the show.

170
00:09:01,320 --> 00:09:04,360
For the perfect ratio of frangipane
and filling,

171
00:09:04,400 --> 00:09:07,480
the judges are looking
for thin tart cases.

172
00:09:07,520 --> 00:09:09,600
My bases are a bit thicker
than I would like

173
00:09:09,640 --> 00:09:11,960
but I'm not going to spend time
thinning them out.

174
00:09:12,000 --> 00:09:13,400
It's quite fiddly. It takes a while.

175
00:09:13,440 --> 00:09:15,560
It's very delicate touch, yeah.

176
00:09:16,720 --> 00:09:19,640
That's gone a bit skewwhiff.
Paul said I needed more finesse

177
00:09:19,680 --> 00:09:22,640
so I'm just trimming them up
a little bit.

178
00:09:22,680 --> 00:09:25,920
Tarts going in. Goodbye.

179
00:09:25,960 --> 00:09:30,880
They need to be in the oven for
about 13 minutes to blind bake them.

180
00:09:30,920 --> 00:09:32,360
Easy peasy.

181
00:09:33,680 --> 00:09:37,320
Even though the bake's only
just begun... Illiyin. What?

182
00:09:37,360 --> 00:09:39,320
..there are already some problems.

183
00:09:40,520 --> 00:09:44,400
Don't freak, but your tarts
in the oven, the wall's coming off.

184
00:09:44,440 --> 00:09:45,760
BLEEP.

185
00:09:45,800 --> 00:09:47,840
Yeah, this is not good.

186
00:09:50,160 --> 00:09:53,480
I'm going home.
Oh, this is supposed to be my week.

187
00:09:57,480 --> 00:10:01,240
Bakers, you are halfway through.
You've got one hour left.

188
00:10:01,280 --> 00:10:04,240
I'm just remaking the pastry.
They were falling

189
00:10:04,280 --> 00:10:06,480
where they start to sink
because I've overstretched it

190
00:10:06,520 --> 00:10:10,200
and it's like, nah.
And I started so well.

191
00:10:10,240 --> 00:10:13,240
But Illiyin isn't the only one
to have a problem...

192
00:10:13,280 --> 00:10:17,000
Yeah, these aren't right.
..with their blind baking.

193
00:10:17,040 --> 00:10:19,040
They're awful. They're like cake.
Why has this happened?

194
00:10:19,080 --> 00:10:21,640
I've literally had to do mine again.
How are you going to have time?

195
00:10:21,680 --> 00:10:23,920
I don't know, like,
I'm just going to try.

196
00:10:23,960 --> 00:10:25,640
This is so bad.

197
00:10:25,680 --> 00:10:27,800
They've puffed up a lot,
which is not right at all.

198
00:10:27,840 --> 00:10:29,840
I think I had the wrong flour.

199
00:10:29,880 --> 00:10:33,240
I just need to remake my things
real quick.

200
00:10:34,480 --> 00:10:38,160
While Dylan and Illiyin need to
start their pastries from scratch...

201
00:10:38,200 --> 00:10:42,080
Oh! ..the others are ready
to bake their frangipanes.

202
00:10:42,120 --> 00:10:43,800
So we're just going to
get these out.

203
00:10:43,840 --> 00:10:47,280
So you can see they are quite
pre-baked. Perfect.

204
00:10:47,320 --> 00:10:50,680
So, frangipanes going in.

205
00:10:50,720 --> 00:10:53,960
So this is the pistachio.
Green is beautiful, isn't it?

206
00:10:54,000 --> 00:10:57,200
Obviously the proof is going to be
in the frangipane.

207
00:10:59,120 --> 00:11:00,760
They're in.

208
00:11:00,800 --> 00:11:03,320
This is my coconut frangipane.
The texture is slightly different

209
00:11:03,360 --> 00:11:05,680
than a regular frangipane,
it's really nice.

210
00:11:05,720 --> 00:11:08,160
It's less, like, fine, though,
cos of the coconut

211
00:11:08,200 --> 00:11:10,920
but it's still yummy, I hope.

212
00:11:10,960 --> 00:11:13,400
Topping her tarts
with coconut creme patisserie,

213
00:11:13,440 --> 00:11:17,280
meringue and raspberry gel,
Sumayah is hoping to make up

214
00:11:17,320 --> 00:11:20,600
for last week's
disappointing performance.

215
00:11:20,640 --> 00:11:21,960
You've made it halfway through.

216
00:11:22,000 --> 00:11:24,160
That must have been
such a relief for you. Yeah.

217
00:11:24,200 --> 00:11:26,280
Is it quite stressful
doing this show?

218
00:11:26,320 --> 00:11:30,360
It's stressful when you guys come.
Who do you prefer, me or Noel?

219
00:11:30,400 --> 00:11:32,960
SHE LAUGHS
He's going to kill me!

220
00:11:33,000 --> 00:11:35,440
He's going to kill me.
He knows that.

221
00:11:35,480 --> 00:11:37,320
Just making the curd now.

222
00:11:37,360 --> 00:11:40,520
To balance their frangipane,
the bakers have been asked

223
00:11:40,560 --> 00:11:43,080
to make at least
one additional element.

224
00:11:43,120 --> 00:11:46,520
This is going to be the gel
and the jam. It's quite sharp.

225
00:11:46,560 --> 00:11:50,160
But if the flavour's too strong...
There you go, wallop. We're in.

226
00:11:50,200 --> 00:11:52,040
..it will overpower the frangipane.

227
00:11:52,080 --> 00:11:55,160
Jam, jam, jam.
This is going to be my apricot jam.

228
00:11:55,200 --> 00:11:58,760
And Christiaan is balancing
sweet and savoury.

229
00:11:58,800 --> 00:12:04,880
My frangipane tartlets are a cashew
and black sesame frangipane.

230
00:12:06,040 --> 00:12:09,280
Christiaan's cashew and black sesame
frangipane tarts

231
00:12:09,320 --> 00:12:13,680
will be topped with apricot jam
and apricot royal icing.

232
00:12:13,720 --> 00:12:16,920
Congratulations on getting
to the halfway mark.

233
00:12:16,960 --> 00:12:18,920
I'm just happy that I've made it
this far.

234
00:12:18,960 --> 00:12:20,840
Well, most people have got
a Star Baker

235
00:12:20,880 --> 00:12:22,600
so I'm feeling this week
is your week.

236
00:12:22,640 --> 00:12:25,160
Let's manifest it together, like,
you know, send these positive waves.

237
00:12:25,200 --> 00:12:31,160
Let's do it. BOTH: Star Baker,
Star Baker, Star Baker, Star Baker.

238
00:12:31,200 --> 00:12:33,600
I'm going mad now. We're putting it
out there. I think it's done.

239
00:12:33,640 --> 00:12:36,480
It's out there. I think it's done
now. It's done. I can chill now.

240
00:12:37,760 --> 00:12:40,640
Bakers, you have half an hour left.

241
00:12:40,680 --> 00:12:43,280
I need to bake these.
That's going to take ten minutes,

242
00:12:43,320 --> 00:12:45,880
then bake them again with the
frangipane. I assume it's good

243
00:12:45,920 --> 00:12:48,120
but, I mean, honestly,
it looks the same as last time.

244
00:12:48,160 --> 00:12:50,840
Dylan and Illiyin
are playing catch up.

245
00:12:50,880 --> 00:12:52,960
Yeah, like, 30 seconds.

246
00:12:53,000 --> 00:12:56,040
But it's crunch time
for the other bakers' tarts.

247
00:12:56,080 --> 00:12:59,640
On the frangipane you want to get
a nice rise to it to make it airy.

248
00:12:59,680 --> 00:13:02,400
Three minutes, just in case.
I'm going to come out.

249
00:13:05,000 --> 00:13:08,120
Oh, hello! Oh, they are very
delicate, aren't they?

250
00:13:08,160 --> 00:13:11,920
Are you happy with those? I think
so. They're looking a nice colour.

251
00:13:11,960 --> 00:13:14,080
They are going to be
slightly more golden

252
00:13:14,120 --> 00:13:16,640
because of the toasted coconut.

253
00:13:16,680 --> 00:13:18,440
Oh...did I?

254
00:13:20,720 --> 00:13:24,040
Oh, fudge. It's overbaked.

255
00:13:26,120 --> 00:13:27,320
No!

256
00:13:32,320 --> 00:13:35,440
Don't hear the bloody alarm again.
You're going to taste that.

257
00:13:38,520 --> 00:13:40,160
How long we got left? Tell me.

258
00:13:40,200 --> 00:13:43,880
Bakers, you have 15 minutes left.

259
00:13:43,920 --> 00:13:47,160
Ah. Except for you, Nelly,
cos you're wearing a beret.

260
00:13:47,200 --> 00:13:49,480
You've got an hour.
I want an hour.

261
00:13:49,520 --> 00:13:52,440
This is taking much longer
than it needs to.

262
00:13:52,480 --> 00:13:54,760
Almost done and then
I can get them out and cool them.

263
00:13:54,800 --> 00:13:57,240
OK, I'm going to start decorating.

264
00:13:58,480 --> 00:13:59,800
Just getting some glaze on.

265
00:13:59,840 --> 00:14:03,080
There's the lime.
I'm just disappointed it's burnt.

266
00:14:03,120 --> 00:14:05,160
These are done.

267
00:14:05,200 --> 00:14:07,000
That pastry just wasn't right.

268
00:14:07,040 --> 00:14:09,120
Some of the tart cases
are a bit thick

269
00:14:09,160 --> 00:14:12,560
but hopefully they just pick one
that's thin.

270
00:14:12,600 --> 00:14:14,480
Now, the fun will start, yeah.

271
00:14:15,560 --> 00:14:20,360
Nelly with a blowtorch everyone.
Nelly's got a blowtorch!

272
00:14:20,400 --> 00:14:23,520
Oh, my God, I've lost my eyebrows.
Tssh.

273
00:14:24,840 --> 00:14:26,840
These are the domes on the top.

274
00:14:27,960 --> 00:14:29,360
It's done.

275
00:14:29,400 --> 00:14:31,400
I've just got to put my ganache on.

276
00:14:31,440 --> 00:14:35,720
Oh! Such a shame.
I know I've done them way better.

277
00:14:35,760 --> 00:14:38,280
Oh, now look,
it's all come out clumsy.

278
00:14:39,880 --> 00:14:43,240
Bakers, your time is up.

279
00:14:43,280 --> 00:14:47,920
Please step away from your
frangipane tarts.

280
00:14:47,960 --> 00:14:51,280
What a miracle. Add some more.

281
00:14:51,320 --> 00:14:55,080
Oh, yours are so cute!

282
00:14:55,120 --> 00:14:56,520
Very sexy. They're amazing.

283
00:14:56,560 --> 00:14:59,040
Is what it is.
Just glad I got them done.

284
00:14:59,080 --> 00:15:00,440
Lime's there.

285
00:15:02,520 --> 00:15:05,800
Chocolate's there. But burnt.

286
00:15:05,840 --> 00:15:07,160
Aren't they pretty?

287
00:15:07,200 --> 00:15:09,920
It's why it's so sad
that the pastry just wasn't right.

288
00:15:20,840 --> 00:15:24,880
The bakers' frangipane tarts will
now be judged by Prue and Paul.

289
00:15:24,920 --> 00:15:27,000
Hello, Illiyin. Hello, Illiyin.

290
00:15:34,760 --> 00:15:36,920
I do quite like the decoration,
it's quite cute.

291
00:15:36,960 --> 00:15:39,640
But the shells look terrible. Yeah,
I needed to make the pastry again.

292
00:15:39,680 --> 00:15:42,000
They all started to collapse.
Oh, right.

293
00:15:42,040 --> 00:15:46,480
So it's a shortcrust pastry
with a coconut frangipane,

294
00:15:46,520 --> 00:15:52,440
a mango and lime gel topped with
a passion fruit mousse dome.

295
00:15:52,480 --> 00:15:56,120
I would've concentrated on one,
you know, mango or passion fruit,

296
00:15:56,160 --> 00:15:58,280
because that would've come out
stronger.

297
00:15:58,320 --> 00:16:00,480
Pastry's a little underbaked,
I think. Yeah.

298
00:16:00,520 --> 00:16:03,800
Pastry's underbaked,
quite soggy, actually. Thank you.

299
00:16:10,720 --> 00:16:13,960
They look really scrumptious,
nice and shiny.

300
00:16:14,000 --> 00:16:16,680
So, mine are chocolate and coffee,

301
00:16:16,720 --> 00:16:19,240
almond frangipane
with some blackberries.

302
00:16:21,360 --> 00:16:24,240
Pastry's nice and short.
And it's baked well

303
00:16:24,280 --> 00:16:27,120
but it is chocolate and coffee. I'm
not getting much of the frangipane.

304
00:16:27,160 --> 00:16:29,240
And I really want to celebrate
a frangipane.

305
00:16:29,280 --> 00:16:31,520
I couldn't taste frangipane at all.
No.

306
00:16:38,520 --> 00:16:41,920
They look like you want to eat them.
Yes, they do.

307
00:16:41,960 --> 00:16:44,160
The tarts have a raspberry jam,

308
00:16:44,200 --> 00:16:47,400
almond frangipane with Chantilly
and mascarpone cream

309
00:16:47,440 --> 00:16:49,120
and raspberry gel.

310
00:16:49,160 --> 00:16:51,800
That's a classic Bakewell tart
in its flavour.

311
00:16:51,840 --> 00:16:54,440
And it's really crisp.
I think you've done a good job.

312
00:16:54,480 --> 00:16:57,000
It's lovely. Well done.
Thank you. Thank you.

313
00:17:04,080 --> 00:17:06,040
Your Italian meringue is slightly
all over the place.

314
00:17:06,080 --> 00:17:08,640
It's a Willy Wonka
chocolate factory.

315
00:17:08,680 --> 00:17:11,560
It's a Willy Wonka chocolate
factory.

316
00:17:11,600 --> 00:17:13,520
But what do they taste like?

317
00:17:13,560 --> 00:17:18,520
I have hazelnuts and almond
frangipane with blood oranges.

318
00:17:18,560 --> 00:17:22,000
The blood orange is absolutely
beautiful. I like the frangipane.

319
00:17:22,040 --> 00:17:25,160
I did get the blood orange.
Sweetness coming from the meringue.

320
00:17:25,200 --> 00:17:27,160
But your pastry's quite thick.

321
00:17:27,200 --> 00:17:29,920
It overwhelms some of the tart,
to be honest.

322
00:17:35,640 --> 00:17:37,480
I think they look beautiful.
Thank you.

323
00:17:37,520 --> 00:17:40,560
Although...burnt. OK.

324
00:17:40,600 --> 00:17:45,000
It's a vanilla pat brisse with
a toasted coconut frangipane.

325
00:17:45,040 --> 00:17:47,200
A coconut milk creme pat,

326
00:17:47,240 --> 00:17:49,240
a raspberry jelly,
a toasted meringue.

327
00:17:49,280 --> 00:17:52,280
You've managed to get the coconut
to come through really well.

328
00:17:52,320 --> 00:17:55,120
Your textures are good,
it's just that it's overbaked. Yeah.

329
00:18:00,880 --> 00:18:04,680
I think they look all very even
and I like the design.

330
00:18:04,720 --> 00:18:09,560
But the frangipane top, honestly,
it looks like fried mushrooms

331
00:18:09,600 --> 00:18:10,600
or something.

332
00:18:12,440 --> 00:18:14,640
But let's have a look.
The frangipane is filled with

333
00:18:14,680 --> 00:18:17,600
a little layer of apricot jam
and then on top of that we've got

334
00:18:17,640 --> 00:18:20,640
a black sesame
and cashew frangipane.

335
00:18:20,680 --> 00:18:23,680
The sesame's sort of not really
bringing anything to the party.

336
00:18:23,720 --> 00:18:26,840
The cashew's sort of lost
but, I mean, the flavour's OK.

337
00:18:26,880 --> 00:18:28,440
And the pasty is nice and crisp.

338
00:18:28,480 --> 00:18:31,400
I just think it looks
a bit like sardine pate.

339
00:18:31,440 --> 00:18:33,600
Yeah, no, fair enough.

340
00:18:42,400 --> 00:18:45,200
When you're piping like this,
you have to be really precise.

341
00:18:45,240 --> 00:18:47,040
They're definitely wiggly.

342
00:18:47,080 --> 00:18:49,800
I thought that sort of might give
my personality across,

343
00:18:49,840 --> 00:18:54,520
a bit wonky and a bit like sort
of... I've heard some waffle, mate.

344
00:18:54,560 --> 00:18:59,680
But let's have a look. So, my tarts
are a pistachio frangipane

345
00:18:59,720 --> 00:19:03,160
with a lime curd
and a chocolate ganache.

346
00:19:03,200 --> 00:19:06,280
Mm. Lime curd is delicious.
Isn't it?

347
00:19:06,320 --> 00:19:09,680
The pistachio frangipane, delicious.
Your pastry's burnt.

348
00:19:09,720 --> 00:19:12,320
It is overbaked.
But I love the flavour

349
00:19:12,360 --> 00:19:15,880
and I could definitely eat a whole
one. Thank you, thanks, guys.

350
00:19:23,440 --> 00:19:25,120
I think they look great.

351
00:19:25,160 --> 00:19:27,080
They're very dinky. I love that.

352
00:19:27,120 --> 00:19:29,080
Could just pop one of those
in your mouth in once.

353
00:19:29,120 --> 00:19:30,560
Just do it in a oner, yeah.

354
00:19:30,600 --> 00:19:34,360
So they are a pistachio frangipane,
a blueberry compo

355
00:19:34,400 --> 00:19:39,280
with a creme diplomat
and a pistachio crumb.

356
00:19:39,320 --> 00:19:42,320
It's really good. The first thing
you taste is the fruit.

357
00:19:42,360 --> 00:19:46,240
The frangipane nutty taste
comes in. They're delicious.

358
00:19:46,280 --> 00:19:49,120
The pastry's good, frangipane's
good, blueberry's good.

359
00:19:49,160 --> 00:19:51,480
I think you've done a great job
with that. They taste amazing.

360
00:19:51,520 --> 00:19:52,520
Thank you.

361
00:19:56,720 --> 00:20:00,000
I'm feeling really happy, smiley
and big cheesy grins.

362
00:20:00,040 --> 00:20:03,640
But my husband said that's the best
bake that I do for this tent,

363
00:20:03,680 --> 00:20:07,520
so just to warn you,
it's all downhill from here.

364
00:20:07,560 --> 00:20:09,080
It kind of hurt.

365
00:20:09,120 --> 00:20:11,160
Cos normally I can always
fall back on my flavours.

366
00:20:11,200 --> 00:20:15,120
To have let myself down in that
pastry is just like, dammit.

367
00:20:15,160 --> 00:20:17,920
Lesson learned,
I just have to try and move on now.

368
00:20:17,960 --> 00:20:21,480
Technical, who knows?
Yeah, I hope it's not filo

369
00:20:21,520 --> 00:20:23,920
cos I've never made that before.

370
00:20:30,680 --> 00:20:33,520
The bakers could practice
their frangipane tarts

371
00:20:33,560 --> 00:20:37,720
but their Technical Challenge
is a mystery, shrouded in gingham.

372
00:20:40,040 --> 00:20:43,400
Hello there, bakers. Now,
for your Technical Challenge

373
00:20:43,440 --> 00:20:47,720
this has been set by the prince
of pastry, Mr Paul Hollywood.

374
00:20:47,760 --> 00:20:51,320
Hello, prince of pastry,
have you got any words of wisdom?

375
00:20:51,360 --> 00:20:54,240
Don't underestimate
the resting time.

376
00:20:54,280 --> 00:20:57,960
The wrestling time?
The resting time. Ha!

377
00:20:58,000 --> 00:21:01,440
Now, as always, this challenge
is judged blind - so, judges,

378
00:21:01,480 --> 00:21:04,000
I'm going to ask you to leave
the tent now, thank you so much.

379
00:21:04,040 --> 00:21:05,880
Do you know where they're going?
I've no idea.

380
00:21:05,920 --> 00:21:09,440
Prue's going to teach Paul
how to do joined up handwriting.

381
00:21:09,480 --> 00:21:14,320
Paul would like you to bake
his take on the classic Greek pie.

382
00:21:14,360 --> 00:21:19,360
A spanakopita. He would like you
to make a spiral-shaped pie

383
00:21:19,400 --> 00:21:21,480
with home-made filo pastry,

384
00:21:21,520 --> 00:21:27,240
packed with fragrant filling
consisting of feta and spinach.

385
00:21:27,280 --> 00:21:29,240
You have 2 hours and 30 minutes.

386
00:21:29,280 --> 00:21:32,680
On your marks. Get set. Bake!

387
00:21:34,400 --> 00:21:38,160
Never made one,
never eaten one, no idea.

388
00:21:38,200 --> 00:21:42,360
Spanakopita... Sounds like something
you go to the doctors for.

389
00:21:43,800 --> 00:21:46,000
So, Paul. Spanakopita.

390
00:21:46,040 --> 00:21:49,040
It's basically spinach and feta
in a filo parcel.

391
00:21:49,080 --> 00:21:51,880
Filo's all about being thin.
It's about the layers.

392
00:21:51,920 --> 00:21:54,560
The longer they rest it,
the easier it is to work with.

393
00:21:54,600 --> 00:21:57,680
It allows it to be rolled out
very, very thin.

394
00:21:57,720 --> 00:22:01,400
I imagine they have to get
the moisture levels right inside.

395
00:22:01,440 --> 00:22:04,000
You need to pat dry the spinach

396
00:22:04,040 --> 00:22:06,560
just to take out
some of that excess water.

397
00:22:06,600 --> 00:22:09,080
If you don't, then the whole
thing'll be soggy underneath.

398
00:22:09,120 --> 00:22:10,760
And the bake is critical.

399
00:22:10,800 --> 00:22:13,560
Now, 45 minutes minimum
till it's nice and brown.

400
00:22:13,600 --> 00:22:16,120
Look at all those layers.
Isn't that wonderful?

401
00:22:17,680 --> 00:22:21,040
Feta, spinach, it's just beautiful.
Mmm.

402
00:22:21,080 --> 00:22:24,480
Now, although that goes
beautifully together,

403
00:22:24,520 --> 00:22:27,640
the crispiness that comes from
the filo is the real test.

404
00:22:27,680 --> 00:22:30,640
We don't want a soggy bottom.
No, we do not.

405
00:22:32,200 --> 00:22:34,760
I mean, the instructions
are quite detailed.

406
00:22:34,800 --> 00:22:37,960
"Make the pastry dough and knead."

407
00:22:38,000 --> 00:22:41,440
Making filo's like a lost art.
Nobody does it any more.

408
00:22:41,480 --> 00:22:44,560
Have you ever made filo pastry
before? No, never.

409
00:22:44,600 --> 00:22:46,840
God, Andy, we're in trouble,
ain't we? I know.

410
00:22:46,880 --> 00:22:51,000
Taxi for one! Taxi. All right,
I'll sling myself out.

411
00:22:51,040 --> 00:22:53,640
You want to kind of, like,
build up the gluten a little bit.

412
00:22:53,680 --> 00:22:55,680
So I am giving it a good knead.

413
00:22:55,720 --> 00:22:58,720
If you don't, you're not going to
get it to stretch, it'll just tear.

414
00:22:58,760 --> 00:23:03,320
Don't, uh, underestimate the
wrestling time. Resting time. Sorry!

415
00:23:05,320 --> 00:23:08,200
It's only a filo pastry.
What can go wrong?

416
00:23:08,240 --> 00:23:12,760
"While the dough is resting make
the filling. Seasoning to taste."

417
00:23:12,800 --> 00:23:16,280
So, what, I'm just sauteing the,
uh, onions, the garlic.

418
00:23:16,320 --> 00:23:18,560
I mean, I would put in four cloves
but it says two.

419
00:23:18,600 --> 00:23:21,040
And I don't want, like, Noel
to kind of, like, fly away

420
00:23:21,080 --> 00:23:22,720
because it's too garlicky.

421
00:23:22,760 --> 00:23:26,240
900g of spinach leaf?
Are they mad?

422
00:23:26,280 --> 00:23:28,800
It's like a Cypress Hill
video over here.

423
00:23:28,840 --> 00:23:30,680
LAUGHTER

424
00:23:30,720 --> 00:23:32,480
I assume they obviously want it
wilted cos they want

425
00:23:32,520 --> 00:23:34,560
as little moisture in the dough
as possible.

426
00:23:34,600 --> 00:23:36,800
So I've blanched mine first.

427
00:23:36,840 --> 00:23:39,360
So much water.
It'll just soak the pie.

428
00:23:39,400 --> 00:23:41,800
Yeah, that's actually really dry now
cos it's starting to crisp up.

429
00:23:41,840 --> 00:23:43,920
I going to add the feta cheese.

430
00:23:43,960 --> 00:23:48,280
What do you feel like in that beret?
A bit sexy? Is it? I don't know.

431
00:23:48,320 --> 00:23:50,640
Strong? No, no, no. Powerful?
Oui, oui, oui. Oui, oui, oui.

432
00:23:50,680 --> 00:23:53,960
Very French, you know. I'm trying to
but that's just a game, you know,

433
00:23:54,000 --> 00:23:55,880
that's just a cover.
Are you working undercover?

434
00:23:55,920 --> 00:23:58,000
You're not even in this competition,
are you? No, I'm not.

435
00:23:58,040 --> 00:24:00,640
I'm just, you know. An undercover
cop. I'm watching you.

436
00:24:00,680 --> 00:24:02,720
I'm watching you.
They're getting close again,

437
00:24:02,760 --> 00:24:04,880
I'm going to have to go
to a new show.

438
00:24:04,920 --> 00:24:06,920
They nearly got me in Taskmaster.

439
00:24:08,400 --> 00:24:11,120
Bakers, you are halfway through.

440
00:24:11,160 --> 00:24:13,920
Oh, God. If I push it,

441
00:24:13,960 --> 00:24:16,440
doesn't come back
so it's rested for long enough.

442
00:24:16,480 --> 00:24:20,320
I'm just going to divide it
into five equal amounts.

443
00:24:20,360 --> 00:24:23,160
"Take one ball and flatten it into
a rough rectangle

444
00:24:23,200 --> 00:24:24,800
"using the rolling pin."

445
00:24:24,840 --> 00:24:27,400
"Pass the pastry through
the pasta machine to give a long,

446
00:24:27,440 --> 00:24:29,560
"thin length of pastry."

447
00:24:29,600 --> 00:24:30,920
I'm so scared.

448
00:24:32,400 --> 00:24:34,440
Oh, wait, it's actually really fun.

449
00:24:36,120 --> 00:24:37,760
It's pretty cool. I want this.

450
00:24:37,800 --> 00:24:40,520
But I already says to my husband
I want ice cream maker.

451
00:24:40,560 --> 00:24:43,120
My birthday going to be expensive
for him this year.

452
00:24:43,160 --> 00:24:47,400
I'm not sure if this is right,
you know. It's really thin.

453
00:24:47,440 --> 00:24:51,160
Careful handling of this super-thin
pastry is key.

454
00:24:51,200 --> 00:24:54,880
It says it wants to be 90 by 18.
So I'm just stretching it.

455
00:24:54,920 --> 00:24:58,800
Too many holes... Whoops-a-daisy.
..and the filling will leak out.

456
00:24:58,840 --> 00:25:01,600
I have never done this before.
Are you joking?

457
00:25:01,640 --> 00:25:07,040
You look like a proper pizza chef.
If only we were making pizza!

458
00:25:07,080 --> 00:25:09,280
I'm going to start that again.
Oh, no.

459
00:25:09,320 --> 00:25:12,720
If the bakers spend too long
rolling and rerolling...

460
00:25:12,760 --> 00:25:16,360
I'm not happy with that. ..they risk
running out of baking time.

461
00:25:16,400 --> 00:25:19,640
What is going on? It's cos
you're rushing the process. Right.

462
00:25:19,680 --> 00:25:23,000
While Andy and Gill struggle
with layering up their filo...

463
00:25:23,040 --> 00:25:26,120
It's just very thin and fiddly
and it doesn't like me.

464
00:25:26,160 --> 00:25:29,600
..the rest of the bakers can move on
to adding their filling.

465
00:25:31,040 --> 00:25:34,840
It's the right length
but it's not the right width.

466
00:25:34,880 --> 00:25:38,640
Gently bring
all of the pastry over.

467
00:25:38,680 --> 00:25:41,440
Don't know what I'm doing
so I'm completely winging this.

468
00:25:41,480 --> 00:25:44,560
You look so tense. I am, I haven't
got a clue what I'm doing, Noel!

469
00:25:44,600 --> 00:25:48,560
I think the secret is nobody knows
what's going on. No. Nobody.

470
00:25:48,600 --> 00:25:52,360
Correction. Nobody apart from Paul
knows what's going on. Yeah, yeah.

471
00:25:52,400 --> 00:25:53,960
As you roll, you pull.

472
00:25:54,000 --> 00:25:57,760
Slide it in, but I think
you just go like this.

473
00:25:57,800 --> 00:26:00,160
Just sprinkle it
with the sesame seeds.

474
00:26:00,200 --> 00:26:05,280
Probably bake it for, I think,
half an hour to 45 minutes.

475
00:26:05,320 --> 00:26:08,080
So it says bake at 180
but I put the oven on 190.

476
00:26:08,120 --> 00:26:10,800
I'm a daredevil like that.

477
00:26:10,840 --> 00:26:14,160
I'm just all fingers and arms,
ain't I?

478
00:26:14,200 --> 00:26:16,320
I can't afford to do this again.

479
00:26:16,360 --> 00:26:18,280
Ooh, and I've just done that wrong.

480
00:26:18,320 --> 00:26:20,560
We'll get it through
and then we'll do it again.

481
00:26:22,560 --> 00:26:24,960
Bakers, you've got
half an hour left.

482
00:26:25,000 --> 00:26:27,760
Oh, my gee. Half an hour.

483
00:26:27,800 --> 00:26:30,000
Big sausage roll,
think big sausage roll.

484
00:26:30,040 --> 00:26:31,360
I feel for him.

485
00:26:31,400 --> 00:26:33,560
If he can get in there, it won't be
nearly as bad... He'll be fine,

486
00:26:33,600 --> 00:26:35,320
he'll be fine. He just needs
to actually do it.

487
00:26:35,360 --> 00:26:37,960
I am proper pooping this.

488
00:26:38,000 --> 00:26:39,200
I hate ya.

489
00:26:40,400 --> 00:26:42,640
It'll come out at the very last
minute, I think. I'll keep an eye

490
00:26:42,680 --> 00:26:44,960
on it. But I think it's going to
need every minute it's got

491
00:26:45,000 --> 00:26:47,720
and probably a few more
that it hasn't.

492
00:26:47,760 --> 00:26:49,080
It's lost a bit of definition.

493
00:26:49,120 --> 00:26:51,600
You can see it but it's kind of,
like, moulded into one.

494
00:26:51,640 --> 00:26:54,920
Mine is, like, really small,
like, it should be wider.

495
00:26:54,960 --> 00:26:57,360
I'm a bit concerned
about some people.

496
00:26:57,400 --> 00:26:58,680
Cos they just put it in.

497
00:26:58,720 --> 00:27:03,480
I have it 20 minutes and it's white.
It's not even gold yet.

498
00:27:05,360 --> 00:27:07,320
Oh! I love it!

499
00:27:07,360 --> 00:27:09,200
We're ready.

500
00:27:12,320 --> 00:27:14,760
Are you two re-enacting Barbie?

501
00:27:14,800 --> 00:27:18,240

in a Barbie world

502
00:27:18,280 --> 00:27:19,720


503
00:27:19,760 --> 00:27:22,880
Only people in pink over here.
Yeah.

504
00:27:22,920 --> 00:27:24,360
I don't think I've got enough time

505
00:27:24,400 --> 00:27:26,800
so I've just cranked up the oven
a little bit.

506
00:27:26,840 --> 00:27:29,880
Banging it up just to get
a bit of colour on there.

507
00:27:31,480 --> 00:27:34,600
That definitely needs to go higher.
Turned the oven up again

508
00:27:34,640 --> 00:27:37,000
because I just want it to be nice
and crisp on the top.

509
00:27:37,040 --> 00:27:40,720
So I really don't want it to be wet.
210.

510
00:27:40,760 --> 00:27:43,000
Ah! It's going in till the end.

511
00:27:43,040 --> 00:27:46,520
It's coming out
with 30 seconds left. I mean...

512
00:27:46,560 --> 00:27:50,080
How long do we have left?
Bakers, you've got one minute left.

513
00:27:50,120 --> 00:27:53,160
Ah! Let's do this.

514
00:27:53,200 --> 00:27:55,160
Ah.

515
00:27:55,200 --> 00:27:57,640
Well, it's got more colour
than I thought it would have.

516
00:27:57,680 --> 00:28:00,720
It looks nice. I just want to see
the bottom. Voila.

517
00:28:00,760 --> 00:28:02,760
Not golden enough,
not cooked enough.

518
00:28:02,800 --> 00:28:05,720
Oh, mate, that bottom looks
scrump-diddily-umptious.

519
00:28:07,040 --> 00:28:11,840
Bakers, your time is...up.

520
00:28:13,920 --> 00:28:17,360
Please bring your spanakopitas
down to the table

521
00:28:17,400 --> 00:28:19,720
and place them
behind your photographs.

522
00:28:19,760 --> 00:28:21,880
It looks amazing. Cheers, thanks.

523
00:28:21,920 --> 00:28:24,320
Love for it to get
a tiny bit more colour.

524
00:28:24,360 --> 00:28:26,000
I didn't get it in quick enough.

525
00:28:30,200 --> 00:28:34,000
Paul and Prue are looking for crisp,
golden filo pastry

526
00:28:34,040 --> 00:28:38,120
and a perfectly seasoned
spinach and feta filling.

527
00:28:38,160 --> 00:28:39,960
Let's start with this one.

528
00:28:43,320 --> 00:28:47,760
Looks a bit soggy. You know you
really have to squeeze the spinach

529
00:28:47,800 --> 00:28:50,960
to get all the moisture out of it
otherwise it'll sog up the pastry.

530
00:28:51,000 --> 00:28:52,560
The length of that's not bad.

531
00:28:52,600 --> 00:28:54,520
It's lost a little bit
of definition on it.

532
00:28:55,960 --> 00:28:58,480
It is quite wet inside there.
Yeah, and the trouble is

533
00:28:58,520 --> 00:29:01,080
the bottom pastry doesn't cook then.
Yeah.

534
00:29:02,400 --> 00:29:05,840
Mm, but it's very delicious. Mm.
It's not bad, that, for a filling.

535
00:29:05,880 --> 00:29:08,760
It's just the pastry is very, very
wet. It tastes lovely.

536
00:29:08,800 --> 00:29:11,280
Moving on to this one,
you've got some definition here

537
00:29:11,320 --> 00:29:13,200
which is good but it's not
quite long enough.

538
00:29:13,240 --> 00:29:16,760
It's got a good colour on it,
though. Yeah, and it's crunchy.

539
00:29:19,560 --> 00:29:23,080
That is delicious.
Nicely balanced seasoning.

540
00:29:23,120 --> 00:29:25,840
It's good, that, cos it's got a nice
flake on it and it's not wet.

541
00:29:25,880 --> 00:29:27,680
I like that one.

542
00:29:27,720 --> 00:29:30,240
This one's a bit pale,
it needed longer in the oven.

543
00:29:30,280 --> 00:29:34,560
The definition is there.
See it's still wet inside.

544
00:29:36,280 --> 00:29:38,040
But that is delicious.

545
00:29:38,080 --> 00:29:40,000
Moving on, this is very small.

546
00:29:40,040 --> 00:29:41,880
Colour's very uneven.

547
00:29:41,920 --> 00:29:45,440
Needed longer in the oven, this.
That is really soggy, isn't it? Hmm.

548
00:29:45,480 --> 00:29:48,320
And the trouble is that the layers
then all stick together.

549
00:29:48,360 --> 00:29:51,000
It actually tastes quite nice but
it's not what we're looking for.

550
00:29:51,040 --> 00:29:53,440
OK, moving on.
It's just started colouring.

551
00:29:53,480 --> 00:29:55,920
And I think they've ran out of time,
just pulled it out the oven.

552
00:29:55,960 --> 00:29:57,840
Rolling wasn't very good.

553
00:29:57,880 --> 00:30:00,400
That's a big fat bit,
that's a very thin bit.

554
00:30:00,440 --> 00:30:04,000
Needs much longer in the oven.
It's still wet inside.

555
00:30:06,480 --> 00:30:09,680
The lemon levels are quite high.
Moving on.

556
00:30:09,720 --> 00:30:12,880
This isn't too bad,
there's a bit of definition here.

557
00:30:12,920 --> 00:30:16,560
Yeah, a little bit longer
in the oven. Nice flakes. Mm.

558
00:30:17,800 --> 00:30:19,880
The flavour's not bad.

559
00:30:19,920 --> 00:30:22,280
It's a nice colour, that one.
Yeah, that's a good colour.

560
00:30:22,320 --> 00:30:26,280
Little bit wet.
It could be down to the spinach.

561
00:30:26,320 --> 00:30:29,240
Nice flavour.
Yeah, lovely. Excellent flavour.

562
00:30:30,400 --> 00:30:33,360
Needed to be another loop
on the outside of that, really.

563
00:30:33,400 --> 00:30:37,880
Struggled with the length
of that one. The colour's not bad.

564
00:30:37,920 --> 00:30:42,640
It has got a nice flavour. Bit soggy
underneath but very nice.

565
00:30:42,680 --> 00:30:46,560
Right. The judges will now
rank the spanakopitas...

566
00:30:46,600 --> 00:30:50,840
I think we both loved the flavour.
..from worst to best.

567
00:30:50,880 --> 00:30:54,400
So, in eighth place,
we have this one. Who is this?

568
00:30:54,440 --> 00:30:59,400
Gill, it's underbaked
so it's pretty wet underneath.

569
00:30:59,440 --> 00:31:02,360
In seventh spot, we have this one.
Andy, too small.

570
00:31:02,400 --> 00:31:03,600
It needed to be much bigger.

571
00:31:03,640 --> 00:31:05,600
In sixth place is Georgie,

572
00:31:05,640 --> 00:31:07,520
fifth place is Illiyin,

573
00:31:07,560 --> 00:31:09,640
Sumayah is fourth

574
00:31:09,680 --> 00:31:11,480
and Nelly is third.

575
00:31:11,520 --> 00:31:12,880
And then in second place...

576
00:31:15,560 --> 00:31:17,120
..who is that?

577
00:31:17,160 --> 00:31:20,240
Christiaan. It could've stayed
in the oven a little longer

578
00:31:20,280 --> 00:31:23,120
but the pie, delicious.
Thank you.

579
00:31:23,160 --> 00:31:25,960
And in first place,
we have this one.

580
00:31:26,000 --> 00:31:28,120
Dylan, not exactly perfect

581
00:31:28,160 --> 00:31:31,560
but you did have great flavours
and great textures, so well done.

582
00:31:31,600 --> 00:31:33,040
Well done.

583
00:31:33,080 --> 00:31:36,160
When Prue ate it and was just like,
"That's delicious,"

584
00:31:36,200 --> 00:31:38,280
that was the best reaction in the
world for me

585
00:31:38,320 --> 00:31:41,840
when people eat my food. Always
the bridesmaid, never the bride.

586
00:31:41,880 --> 00:31:44,480
This is my third time
coming second.

587
00:31:46,560 --> 00:31:49,440
That didn't go well, did it?
From hero to zero.

588
00:31:49,480 --> 00:31:53,200
I think tomorrow I'm going to have
to bribe 'em with a lot of money.

589
00:31:53,240 --> 00:31:56,640
Although, looking at Paul's cars,
I don't think he needs it.

590
00:32:02,960 --> 00:32:04,560
Here we go!

591
00:32:04,600 --> 00:32:07,200
OK, so, we've had the Signature
and we've had the Technical.

592
00:32:07,240 --> 00:32:10,760
But I'm no clearer as to who's doing
well and who's doing badly.

593
00:32:10,800 --> 00:32:13,600
I know it's really
extraordinary, isn't it?

594
00:32:13,640 --> 00:32:16,120
You've got Gill who did really well
in the Signature

595
00:32:16,160 --> 00:32:18,880
and didn't do so well
in the Tech. She was last.

596
00:32:18,920 --> 00:32:22,640
You have Dylan that
did OK-ish on the Signature,

597
00:32:22,680 --> 00:32:25,120
but won the Technical,
so there's a bit of that going on.

598
00:32:25,160 --> 00:32:27,720
Right. Yeah. And then you
have Andy and Illiyin,

599
00:32:27,760 --> 00:32:29,720
they're the ones who are in trouble.

600
00:32:29,760 --> 00:32:32,560
I mean, you've got Christiaan,
as well, who didn't do too well in

601
00:32:32,600 --> 00:32:35,040
the Signature, and yet,
came second in the Technical.

602
00:32:35,080 --> 00:32:37,760
So what we've ended up is
a big pool of people in the middle.

603
00:32:37,800 --> 00:32:40,680
What you're trying to say is it's
all down to the Showstopper again.

604
00:32:40,720 --> 00:32:41,800
It's all down to the Showstopper.

605
00:32:41,840 --> 00:32:44,240
It's exciting, but we say
this every week!

606
00:32:44,280 --> 00:32:46,280
Why do we bother with the Signature
and Technical any more?

607
00:32:46,320 --> 00:32:48,120
ALL LAUGH

608
00:32:55,360 --> 00:32:57,400
Hello, bakers,
welcome back to the tent.

609
00:32:57,440 --> 00:33:00,080
It's time for your
Showstopper Challenge.

610
00:33:00,120 --> 00:33:01,960
The judges would like you to produce

611
00:33:02,000 --> 00:33:06,520
a Paris-Brest centrepiece
complete with edible stand.

612
00:33:06,560 --> 00:33:10,800
Paul and Prue would love you to make
a highly decorated gateau

613
00:33:10,840 --> 00:33:13,520
consisting of large
choux pastry ring

614
00:33:13,560 --> 00:33:16,400
and at least one
custard-based filling.

615
00:33:16,440 --> 00:33:18,720
This will be a challenge
of all of us.

616
00:33:18,760 --> 00:33:20,760
For you guys,
it'll be to make the thing.

617
00:33:20,800 --> 00:33:23,320
And for Noel and I,
it will be not to giggle

618
00:33:23,360 --> 00:33:25,440
every time we hear
the word "Brest".

619
00:33:25,480 --> 00:33:26,840
I don't think Paul's gonna make it.

620
00:33:26,880 --> 00:33:28,120
We've lost.

621
00:33:28,160 --> 00:33:29,840
You have four hours.

622
00:33:29,880 --> 00:33:30,960
On your marks.

623
00:33:31,000 --> 00:33:32,440
Get set.

624
00:33:32,480 --> 00:33:34,600
Bake!

625
00:33:34,640 --> 00:33:39,120
I have made Paris-Brest quite
a few times before this actually,

626
00:33:39,160 --> 00:33:40,720
which is surprising.

627
00:33:40,760 --> 00:33:43,400
I've made choux pastry, I've made
eclairs and I've made profiteroles

628
00:33:43,440 --> 00:33:46,960
and things like that, but I've never
made the big choux rings.

629
00:33:47,000 --> 00:33:49,560
The Paris-Brest is
a choux pastry ring filled

630
00:33:49,600 --> 00:33:51,960
with praline creme mousseline...

631
00:33:52,000 --> 00:33:53,560
Just about the Brests.

632
00:33:53,600 --> 00:33:57,040
..and was created
in 1910 to celebrate

633
00:33:57,080 --> 00:33:59,840
a famous cycle race
between Paris and Brest.

634
00:33:59,880 --> 00:34:02,880
So, what I can make out
is, at the end of it

635
00:34:02,920 --> 00:34:05,920
the bakers would bring out
this Paris-Brest

636
00:34:05,960 --> 00:34:08,880
and depict it to look like
a cycle wheel.

637
00:34:08,920 --> 00:34:13,600
I know I could be quite easily
mistaken for a French geezer, but...

638
00:34:13,640 --> 00:34:15,880
..I don't speak the lingo.

639
00:34:15,920 --> 00:34:19,520
The choux itself is all about that
crispiness on the outside.

640
00:34:19,560 --> 00:34:23,600
And you want that slight fluffiness
on the inside, but not too soft,

641
00:34:23,640 --> 00:34:27,240
because you're gonna fill that
with a mousseline,

642
00:34:27,280 --> 00:34:28,600
a praline, a cream.

643
00:34:28,640 --> 00:34:32,000
It must be a very light creamy
filling inside

644
00:34:32,040 --> 00:34:36,120
because what you don't want
is a stodgy creme patisserie.

645
00:34:36,160 --> 00:34:38,720
They have to make
a stand which is also edible.

646
00:34:38,760 --> 00:34:41,160
Now, they could use a biscuit,

647
00:34:41,200 --> 00:34:43,360
so it'd be nice and strong.

648
00:34:43,400 --> 00:34:46,040
They could use chocolate.
They can use anything they want,

649
00:34:46,080 --> 00:34:48,800
but it's about celebrating
the Paris-Brest.

650
00:34:48,840 --> 00:34:51,920
The last thing we want
are these stands to collapse

651
00:34:51,960 --> 00:34:54,680
and the Paris-Brest to
just fall all over the floor.

652
00:34:54,720 --> 00:34:56,600
That would be a disaster.

653
00:34:58,320 --> 00:35:00,440
Hello, Gill.
Hello, there. Hello.

654
00:35:00,480 --> 00:35:03,680
So, Gill, tell us all about your
Paris-Brest.

655
00:35:03,720 --> 00:35:05,480
This one is finally for my dad.

656
00:35:05,520 --> 00:35:08,240
So, he made a fantastic lemon
meringue pie.

657
00:35:08,280 --> 00:35:10,520
It's one of the first things
I remember baking with him,

658
00:35:10,560 --> 00:35:12,560
so this one's for him.
I love the idea,

659
00:35:12,600 --> 00:35:14,680
cos I'm a big
fan of lemon meringue pie.

660
00:35:14,720 --> 00:35:17,160
Choux pastry with cream and lemon!

661
00:35:17,200 --> 00:35:19,440
I mean, what more could you want?

662
00:35:19,480 --> 00:35:21,560
Gill's Paris-Brest will be filled

663
00:35:21,600 --> 00:35:24,280
with lemon creme mousseline
and lemon curd

664
00:35:24,320 --> 00:35:26,040
and topped with Italian meringue.

665
00:35:26,080 --> 00:35:29,320
All sitting on an orange
biscuit stand.

666
00:35:29,360 --> 00:35:31,600
It's strong, it's stable,

667
00:35:31,640 --> 00:35:35,240
it's worked every time
I've practised it.

668
00:35:35,280 --> 00:35:39,000
While Gill is going for
a traditional biscuit base stand,

669
00:35:39,040 --> 00:35:42,560
Sumayah is going for
a more intricate design.

670
00:35:42,600 --> 00:35:45,080
So, my stand's gonna be made
out of krokan

671
00:35:45,120 --> 00:35:48,000
and it's gonna be inspired by
like the tree of life

672
00:35:48,040 --> 00:35:49,680
and like Art Nouveau.

673
00:35:49,720 --> 00:35:52,200
This is gonna be fascinating.

674
00:35:52,240 --> 00:35:54,080
Sumayah's almond biscuit stand

675
00:35:54,120 --> 00:35:55,520
will hold a Paris-Brest

676
00:35:55,560 --> 00:35:57,560
filled with passion fruit
mousseline,

677
00:35:57,600 --> 00:35:59,520
topped with
dark chocolate ganache.

678
00:35:59,560 --> 00:36:01,000
I've got a bone to pick with you.

679
00:36:01,040 --> 00:36:03,640
All right.
I don't know what you're saying.

680
00:36:03,680 --> 00:36:05,800
Alison, basically, said to me

681
00:36:05,840 --> 00:36:08,280
that you said to her
she was your favourite.

682
00:36:08,320 --> 00:36:10,680
Yeah, I did.

683
00:36:10,720 --> 00:36:13,120
Urgh! Really? Yeah.

684
00:36:13,160 --> 00:36:16,520
Why what's Alison do? I thought
it was obvious. Brutal!

685
00:36:16,560 --> 00:36:19,160
It's fine cos
Dylan's my favourite, so... OK.

686
00:36:19,200 --> 00:36:21,080
We've all got our favourites,
haven't we? Yeah.

687
00:36:21,120 --> 00:36:24,920
But we have to learn to get on
with each other. If you want.

688
00:36:24,960 --> 00:36:26,520
HE LAUGHS

689
00:36:26,560 --> 00:36:29,600
Previously,
in favour for his flavours...

690
00:36:29,640 --> 00:36:32,960
That looks really grim at the
moment. Just looks like a swamp.

691
00:36:33,000 --> 00:36:36,400
Dylan might have his work cut out
to impress the judges today...

692
00:36:36,440 --> 00:36:39,520
So mine has like got tea in it.

693
00:36:39,560 --> 00:36:41,160
So, it's got matcha.

694
00:36:41,200 --> 00:36:42,920
Paul's favourite thing, yeah.

695
00:36:42,960 --> 00:36:44,640
What don't you actually like
about matcha?

696
00:36:44,680 --> 00:36:47,640
It's quite dry on the mouth. Cos
they make grades of matcha, as well.

697
00:36:47,680 --> 00:36:49,480
So there's ceremonial grade
and then the...

698
00:36:49,520 --> 00:36:51,840
Are you using the ceremonial grade?
Yeah, I am using ceremonial grade.

699
00:36:51,880 --> 00:36:53,360
OK. I like your extra-ness.

700
00:36:53,400 --> 00:36:54,640
Thank you.

701
00:36:54,680 --> 00:36:57,360
Dylan will serve
a matcha creme diplomat

702
00:36:57,400 --> 00:36:59,480
and a roasted green tea mousseline

703
00:36:59,520 --> 00:37:02,800
and will construct
a black sesame nougatine stand.

704
00:37:02,840 --> 00:37:04,320
Right,
can I just tell you something?

705
00:37:04,360 --> 00:37:08,600
Sumayah reckons that she likes
Alison better than me, yeah? Yeah.

706
00:37:08,640 --> 00:37:11,880
And I said, yeah, but Dylan likes me
better than Alison. Yeah.

707
00:37:11,920 --> 00:37:15,160
Is that true? Uh... I feel like...
That was too long, that pause.

708
00:37:15,200 --> 00:37:18,760
Well, the thing is... That was too
long, that pause. Oh, was it?

709
00:37:18,800 --> 00:37:21,600
While Dylan is going high-end
with his flavours...

710
00:37:21,640 --> 00:37:24,320
So, I'm doing a pecan mousseline.

711
00:37:24,360 --> 00:37:28,360
..Christiaan has got grand ambitions
for the humble pecan nut.

712
00:37:28,400 --> 00:37:30,480
I wanna be the next Nigella
and you know

713
00:37:30,520 --> 00:37:33,080
how she says "mic-roh-wah-vey",

714
00:37:33,120 --> 00:37:34,680
so I've got "pecaan".

715
00:37:34,720 --> 00:37:37,400
HE LAUGHS

716
00:37:37,440 --> 00:37:40,640
Christiaan's pecan and orange
Paris-Brest

717
00:37:40,680 --> 00:37:43,400
will sit on
an almond nougatine stand

718
00:37:43,440 --> 00:37:45,640
and be filled
with orange creme mousseline

719
00:37:45,680 --> 00:37:47,920
and pecan praline mousseline.

720
00:37:47,960 --> 00:37:49,760
The pecan praline.

721
00:37:49,800 --> 00:37:52,760
The PP.
Oh, no that sounds weird.

722
00:37:52,800 --> 00:37:56,920
No, let's not say that.
Let's stop what I'm doing. Sorry.

723
00:37:56,960 --> 00:38:01,400
Now I gonna do the choux pastry
for the Brest.

724
00:38:01,440 --> 00:38:03,440
The first stage
of making choux pastry

725
00:38:03,480 --> 00:38:07,000
is to combine milk, water,
butter and flour.

726
00:38:07,040 --> 00:38:09,840
Should come together as like
a smooth paste.

727
00:38:09,880 --> 00:38:11,280
It's like mashed potato.

728
00:38:11,320 --> 00:38:13,520
This means that this is good.
That means it's good.

729
00:38:13,560 --> 00:38:15,840
Yeah, the film.
Yeah, do you want some?

730
00:38:15,880 --> 00:38:17,080
OK.

731
00:38:17,120 --> 00:38:18,560
Hmm, tasty.

732
00:38:18,600 --> 00:38:22,960
If the bakers are happy that their
choux batter has been cooked out...

733
00:38:23,000 --> 00:38:24,360
There we go.

734
00:38:24,400 --> 00:38:27,680
..it's critical that they add
the right amount of eggs.

735
00:38:27,720 --> 00:38:29,720
Basically, when it's done, it
will hang in like a V shape.

736
00:38:29,760 --> 00:38:32,200
I'm the only one doing it by hand.

737
00:38:32,240 --> 00:38:34,600
Prefer it, cos
I know the texture.

738
00:38:34,640 --> 00:38:37,840
If it's too dry,
it'll crack when baked.

739
00:38:37,880 --> 00:38:39,560
"Do I?" or "Don't I?"
sort of moment.

740
00:38:39,600 --> 00:38:42,520
If it's too wet, it won't rise.

741
00:38:42,560 --> 00:38:44,800
That's pretty good, actually.

742
00:38:44,840 --> 00:38:47,000
So, maybe it's a bit thinner
than I'd like,

743
00:38:47,040 --> 00:38:50,160
but there's nothing I can do now,
so it's fine.

744
00:38:50,200 --> 00:38:53,520
There's three rings. One'll go just
inside and then, one on top.

745
00:38:53,560 --> 00:38:55,880
And we're gonna dust it
with some nuts.

746
00:38:55,920 --> 00:38:57,680
Now it's in.

747
00:38:57,720 --> 00:38:59,280
Ah! Oh!

748
00:38:59,320 --> 00:39:00,720
It's about to go in the oven.

749
00:39:00,760 --> 00:39:04,360
I've just got to cover it
with my hazelnuts and almonds.

750
00:39:04,400 --> 00:39:08,600
Illiyin's going for a regal look
with her nut-packed Paris-Brest.

751
00:39:08,640 --> 00:39:12,560
The idea is that it's quite
a like a chaotic crown.

752
00:39:12,600 --> 00:39:15,080
Illiyin's Paris-Brest crown
will be filled

753
00:39:15,120 --> 00:39:17,080
with hazelnut creme diplomat

754
00:39:17,120 --> 00:39:20,520
and a dark chocolate ganache
and hazelnut praline.

755
00:39:20,560 --> 00:39:23,560
Sitting upon a golden chocolate
stand, the design is

756
00:39:23,600 --> 00:39:26,120
a nod to her favourite TV series.

757
00:39:26,160 --> 00:39:27,880
It's like a crown of nuttiness,

758
00:39:27,920 --> 00:39:29,920
like it's supposed to be
for the mad queen from...

759
00:39:29,960 --> 00:39:32,040
WHISPERS: ..Game Of Thrones.
Ohhh. Yeah.

760
00:39:32,080 --> 00:39:34,680
Are you not allowed to say that?
Well, I don't know. There we go.

761
00:39:34,720 --> 00:39:36,520
I've said it loads of times.

762
00:39:36,560 --> 00:39:38,440
Watch this. Game Of Thrones.

763
00:39:40,760 --> 00:39:43,840
Nothing happens. Nothing happens.
Nothing. Oh, my God!

764
00:39:46,560 --> 00:39:49,960
My beautiful bakers,
you are halfway through.

765
00:39:50,000 --> 00:39:52,560
Aaaaaah...!

766
00:39:52,600 --> 00:39:54,200
It's risen, it's risen lovely.

767
00:39:54,240 --> 00:39:56,920
All I'm doing is just
drying this out now,

768
00:39:56,960 --> 00:39:59,240
to allow the steam
to come out of it.

769
00:39:59,280 --> 00:40:02,520
If the bakers take their choux
out of the oven too quickly

770
00:40:02,560 --> 00:40:04,240
it will cause it to collapse.

771
00:40:04,280 --> 00:40:06,440
It had a lot of rise and then
something's happened. Oh, dear.

772
00:40:06,480 --> 00:40:08,720
Just have to go with it.
The thing is, they won't notice

773
00:40:08,760 --> 00:40:11,080
the rise too much on that cos it's
gonna be filled with cream. Yeah.

774
00:40:11,120 --> 00:40:12,920
But leaving it in too long...

775
00:40:12,960 --> 00:40:14,920
I think it's slightly catching.

776
00:40:14,960 --> 00:40:17,960
..will cause the Paris-Brest
to overbake.

777
00:40:18,000 --> 00:40:20,760
Stinks of burning.
I'm gonna have to do another one.

778
00:40:20,800 --> 00:40:23,200
Yeah, I'm definitely gonna do
that again.

779
00:40:23,240 --> 00:40:25,320
I don't know what happened
but it's not a circle.

780
00:40:25,360 --> 00:40:28,800
But Christiaan's Paris-Brest
has given him a unique problem.

781
00:40:28,840 --> 00:40:31,360
I don't think I'm gonna be
using this.

782
00:40:31,400 --> 00:40:33,600
Gonna get rid of this.

783
00:40:33,640 --> 00:40:35,760
Straight in the bin.

784
00:40:37,080 --> 00:40:39,520
I'm gonna do two choux rings
and I'll pick the best one.

785
00:40:39,560 --> 00:40:40,920
Three of the bakers

786
00:40:40,960 --> 00:40:43,920
need to pipe their Paris-Brest
mixture again.

787
00:40:43,960 --> 00:40:47,040
It's a bit thicker this time.
Not doing anything to it.

788
00:40:47,080 --> 00:40:49,160
Get in. Goodbye.

789
00:40:49,200 --> 00:40:53,080
But Nelly has got more choux pastry
to pipe than anyone else.

790
00:40:53,120 --> 00:40:55,640
Now we gonna do it for this tent.

791
00:40:55,680 --> 00:40:57,160
Just a little dot.

792
00:40:57,200 --> 00:40:58,800
And she's taking inspiration

793
00:40:58,840 --> 00:41:01,800
for her choux stand from not
so far away.

794
00:41:01,840 --> 00:41:04,480
I'm inspired by the day,
how I feel and what I feel.

795
00:41:04,520 --> 00:41:06,680
So, I'm inspired by this tree.

796
00:41:06,720 --> 00:41:08,760
So, it's gonna be look
like a tree trunk

797
00:41:08,800 --> 00:41:10,240
with flowers around.

798
00:41:10,280 --> 00:41:12,160
I never put it together, you know.

799
00:41:12,200 --> 00:41:16,160
So it's the first time.
Look forward to it. Me too! Me too!

800
00:41:16,200 --> 00:41:19,600
If Nelly can work it all out her
Paris-Brest will be filled

801
00:41:19,640 --> 00:41:22,840
with pistachio praline cream
and raspberry jam.

802
00:41:22,880 --> 00:41:25,480
And her entire stand will be made
of profiteroles

803
00:41:25,520 --> 00:41:28,640
packed with coconut cream.

804
00:41:28,680 --> 00:41:30,600
Look, this scale is cuckoolala.

805
00:41:30,640 --> 00:41:32,880
Cuckoolala? Look.
What's cuckoolala mean?

806
00:41:32,920 --> 00:41:34,320
Is that a Slovakian...? Me! Whoo!

807
00:41:34,360 --> 00:41:38,840
..a Slovakian thing? No, it's
what I made up, you know?

808
00:41:38,880 --> 00:41:41,760
Guys, I've got an announcement
to make.

809
00:41:41,800 --> 00:41:43,640
Nelly is cuckooolala.

810
00:41:43,680 --> 00:41:45,160
SHE CHUCKLES

811
00:41:45,200 --> 00:41:47,280
They already knew. They knew!

812
00:41:47,320 --> 00:41:49,400
Lemon pastry cream next.

813
00:41:49,440 --> 00:41:52,320
Paul and Prue have asked for
the Paris-Brests

814
00:41:52,360 --> 00:41:55,120
to be filled with at least one
custard-based filling.

815
00:41:55,160 --> 00:41:57,640
I'm making a passion fruit
creme mousseline.

816
00:41:57,680 --> 00:41:58,800
So, I'm just whipping some cream,

817
00:41:58,840 --> 00:42:00,160
and then I'll add the matcha
to this.

818
00:42:00,200 --> 00:42:01,800
This is the pistachio butter.

819
00:42:01,840 --> 00:42:04,800
It's just going into
the creme diplomat. Lush.

820
00:42:04,840 --> 00:42:08,080
Georgie's drawing inspiration
from her Italian heritage.

821
00:42:08,120 --> 00:42:11,400
When I was in Italy once,
I had a pistachio cannoli.

822
00:42:11,440 --> 00:42:12,480
Obsessed.

823
00:42:12,520 --> 00:42:15,640
Just the creaminess
of the pistachio.

824
00:42:15,680 --> 00:42:17,360
Absolutely love it.

825
00:42:17,400 --> 00:42:19,840
Georgie's pistachio
and raspberry Paris-Brest

826
00:42:19,880 --> 00:42:21,920
will be filled
with creme diplomat

827
00:42:21,960 --> 00:42:23,960
and sit on stacked sponge cakes

828
00:42:24,000 --> 00:42:26,160
wrapped with a chocolate collar.

829
00:42:26,200 --> 00:42:27,440
So this is the sponge.

830
00:42:27,480 --> 00:42:30,160
Need to get it in,
get it cooled.

831
00:42:30,200 --> 00:42:32,120
Let's get going!

832
00:42:32,160 --> 00:42:34,120
This is gold, this stuff.

833
00:42:34,160 --> 00:42:35,880
This is the governor.

834
00:42:35,920 --> 00:42:38,640
So I'm just adding in my
pecan paste.

835
00:42:38,680 --> 00:42:43,440
Andy's pecan-flavoured Paris-Brest
is a tribute to his glory days.

836
00:42:43,480 --> 00:42:46,160
My Paris-Brest is based on

837
00:42:46,200 --> 00:42:49,080
a bar of chocolate
my partner Nicky used to get me

838
00:42:49,120 --> 00:42:51,120
when we first started going out.

839
00:42:51,160 --> 00:42:54,240
And then we're gonna have
a pecan mousselini inside.

840
00:42:54,280 --> 00:42:56,120
A what? Mousseline.

841
00:42:56,160 --> 00:42:58,240
Pecan mousseli... Mousseline.
Mousseline.

842
00:42:58,280 --> 00:43:00,440
Mousseline.
I thought he was a dictator!

843
00:43:00,480 --> 00:43:01,720
You know what I mean.

844
00:43:01,760 --> 00:43:03,840
With a Lenin cream!

845
00:43:03,880 --> 00:43:07,600
Andy's pecan and date mousseline
Paris-Brest

846
00:43:07,640 --> 00:43:10,320
will sit on
a stand made of toffee.

847
00:43:10,360 --> 00:43:12,400
So, one sheet of
this'll be wrapped round

848
00:43:12,440 --> 00:43:15,720
and we'll be moulding it by hand.
Right. With toffee?

849
00:43:15,760 --> 00:43:18,360
Sounds precarious, but if it's thick
enough it'll be all right.

850
00:43:18,400 --> 00:43:19,880
I'm gonna make it to one side,

851
00:43:19,920 --> 00:43:22,120
and no-one's allowed to look at it,
touch it,

852
00:43:22,160 --> 00:43:24,720
poke it, cos it is so brittle.

853
00:43:26,920 --> 00:43:29,640
Bakers,
you only have one hour left.

854
00:43:29,680 --> 00:43:32,560
Don't wanna know! Don't wanna know!

855
00:43:32,600 --> 00:43:34,400
I mean, if not amazing,

856
00:43:34,440 --> 00:43:37,360
this is more what I'd look
like at home, as well.

857
00:43:37,400 --> 00:43:39,000
That one looks a lot better.

858
00:43:39,040 --> 00:43:41,320
I don't know.
This shape is probably better.

859
00:43:41,360 --> 00:43:43,880
I'll just see which one,
I've got options.

860
00:43:43,920 --> 00:43:46,440
Now I'm just literally making
my stand.

861
00:43:46,480 --> 00:43:49,480
So, that's nice toffee.
Gotta work so quick

862
00:43:49,520 --> 00:43:52,400
with it, cos
it can get quite brittle.

863
00:43:52,440 --> 00:43:54,400
More choux, then?

864
00:43:54,440 --> 00:43:56,800
Yeah, more choux,
more choux, and more is coming.

865
00:43:56,840 --> 00:43:59,160
Oh, you've got more choux here.
Yeah.

866
00:43:59,200 --> 00:44:01,920
Oh, it's very precarious.
I'm gonna do another one.

867
00:44:01,960 --> 00:44:03,360
I'm doing another one.

868
00:44:05,440 --> 00:44:07,960
Right, the cake needs
to be stacked now.

869
00:44:08,000 --> 00:44:11,120
So, I have to work really fast here.

870
00:44:11,160 --> 00:44:13,440
So it's supposed to look like
a flower.

871
00:44:14,960 --> 00:44:16,560
These need to be straight.

872
00:44:16,600 --> 00:44:19,280
Please...stay.

873
00:44:20,600 --> 00:44:23,720
Does it look like
a tree trunk? Not yet.

874
00:44:26,120 --> 00:44:28,920
It's great, but it's not
structurally strong enough.

875
00:44:28,960 --> 00:44:30,960
And then, it's moment of truth
for me.

876
00:44:31,000 --> 00:44:32,520
Mould on.

877
00:44:34,200 --> 00:44:36,840
I don't think this is gonna work.

878
00:44:36,880 --> 00:44:38,840
Just gotta wait and see.

879
00:44:38,880 --> 00:44:40,160
So fragile.

880
00:44:42,560 --> 00:44:43,760
Just get it on.

881
00:44:48,360 --> 00:44:50,640
This is where usually things
go wrong.

882
00:44:54,400 --> 00:44:55,840
Way...

883
00:44:58,280 --> 00:45:00,360
Ah, I've put too much chocolate
on it.

884
00:45:02,560 --> 00:45:04,680
CRACKING
Ah, fudge!

885
00:45:06,400 --> 00:45:07,640
Oh...

886
00:45:09,600 --> 00:45:12,240
I've had it. I'm done.

887
00:45:12,280 --> 00:45:14,080
You just need to take a breath.

888
00:45:17,400 --> 00:45:19,240
No, that ain't gonna work.

889
00:45:19,280 --> 00:45:20,920
How long have we got?

890
00:45:20,960 --> 00:45:24,040
Bakers, you have ten minutes left.

891
00:45:24,080 --> 00:45:26,600
HE EXHALES
I need to just go-go-go-go-go.

892
00:45:26,640 --> 00:45:30,280
Right, forget about that. We've
gotta get this done. Don't give up.

893
00:45:30,320 --> 00:45:32,720
So, I just need to assemble
my Paris-Brest.

894
00:45:32,760 --> 00:45:35,160
It looked all right at one
point in the oven

895
00:45:35,200 --> 00:45:36,800
and now it's out
and it just looks awful.

896
00:45:36,840 --> 00:45:39,760
Just gonna pipe this up
with pistachio cream.

897
00:45:39,800 --> 00:45:42,400
And between gonna go raspberries.

898
00:45:43,480 --> 00:45:45,080
Gonna try and get as much
as possible

899
00:45:45,120 --> 00:45:46,680
to look like it has a lot of height.

900
00:45:46,720 --> 00:45:48,480
This isn't as set as I wanted it.

901
00:45:48,520 --> 00:45:50,240
It's gonna just splodge down.

902
00:45:53,840 --> 00:45:55,600
QUIETLY: Please, God, stay.

903
00:45:55,640 --> 00:45:56,920
Done.

904
00:45:56,960 --> 00:45:59,600
Bakers, you've got one minute left.

905
00:45:59,640 --> 00:46:01,560
Finish with style, right.

906
00:46:01,600 --> 00:46:03,720
Seriously concerned that these
are gonna break,

907
00:46:03,760 --> 00:46:04,800
as soon as I put this on.

908
00:46:07,640 --> 00:46:08,920
How are you?

909
00:46:08,960 --> 00:46:12,360
This is not a good time
to be speaking. Please move.

910
00:46:14,440 --> 00:46:17,320
OK, that's gonna last like all
of ten seconds.

911
00:46:20,880 --> 00:46:22,360
I'm not gonna move it now.

912
00:46:22,400 --> 00:46:24,600
Can't put any touches on it.

913
00:46:24,640 --> 00:46:26,320
It's just gonna go bang.

914
00:46:26,360 --> 00:46:29,840
Bakers, your time is up.

915
00:46:33,040 --> 00:46:35,160
It's definitely gonna snap
the legs

916
00:46:35,200 --> 00:46:37,960
and it's gonna squish
the things underneath.

917
00:46:40,440 --> 00:46:41,840
It's all right, come on.

918
00:46:41,880 --> 00:46:43,960
Yeah, I'm all right, pet.

919
00:46:44,000 --> 00:46:45,360
Well done.

920
00:46:45,400 --> 00:46:47,200
Slightly precariously placed.

921
00:46:57,480 --> 00:46:59,960
Paul and Prue have asked for
a choux pastry ring

922
00:47:00,000 --> 00:47:01,760
with a creamy filling

923
00:47:01,800 --> 00:47:05,000
and an edible stand which must
support the Paris-Brest.

924
00:47:05,040 --> 00:47:07,760
Illiyin, would you like
to bring up your Showstopper?

925
00:47:07,800 --> 00:47:09,120
Only if you help me.

926
00:47:09,160 --> 00:47:10,280
No pressure.

927
00:47:10,320 --> 00:47:12,040
I'm taking this off. OK.

928
00:47:14,440 --> 00:47:17,040
Hello, what you should have is
like that

929
00:47:17,080 --> 00:47:18,600
but between all of the standing,

930
00:47:18,640 --> 00:47:21,320
and the time, I've got like
a crack there, you can see.

931
00:47:21,360 --> 00:47:24,640
Oh, yeah. So I'll put it
directly on there for you.

932
00:47:36,520 --> 00:47:39,280
I think it looks country baking shop

933
00:47:39,320 --> 00:47:42,440
and very sophisticated
at the same time. Thank you.

934
00:47:42,480 --> 00:47:44,400
It's a shame it didn't hold up

935
00:47:44,440 --> 00:47:47,120
but let's have a look inside,
shall we?

936
00:47:47,160 --> 00:47:48,720
You've got a choux pastry

937
00:47:48,760 --> 00:47:51,840
filled with
a hazelnut creme diplomat,

938
00:47:51,880 --> 00:47:53,520
white chocolate and vanilla praline,

939
00:47:53,560 --> 00:47:56,240
and then, just a little bit
of dark chocolate ganache.

940
00:47:57,400 --> 00:47:58,720
Beautiful.

941
00:47:58,760 --> 00:48:00,080
Oh... Oh.

942
00:48:00,120 --> 00:48:03,600
And when you get a bit of praline in
there, it's wonderful.

943
00:48:03,640 --> 00:48:06,160
And that with, actually,
a well-baked choux ring,

944
00:48:06,200 --> 00:48:09,480
it is very, very good.
Well done, thank you. Thank you.

945
00:48:18,960 --> 00:48:21,000
That stand looks amazing,
doesn't it?!

946
00:48:21,040 --> 00:48:23,760
The stand is amazing from
a construction point of view.

947
00:48:23,800 --> 00:48:26,400
The actual Paris-Brest
looks quite small

948
00:48:26,440 --> 00:48:28,800
for the amount of filling it's got.
Did it rise properly?

949
00:48:28,840 --> 00:48:30,120
It was a pain with the rise.

950
00:48:30,160 --> 00:48:31,440
I wish it'd risen better.

951
00:48:31,480 --> 00:48:34,240
Will this take a little bit of
weight, will it, if I cut onto it?

952
00:48:34,280 --> 00:48:35,600
HE WHIMPERS

953
00:48:37,320 --> 00:48:38,400
Look at him panicking.

954
00:48:39,720 --> 00:48:43,440
Have the matcha creme diplomat
and some pecan praline.

955
00:48:45,920 --> 00:48:47,640
It's not strong. No.

956
00:48:47,680 --> 00:48:51,280
Even though I'm not a huge fan of
matcha, it works for me.

957
00:48:51,320 --> 00:48:55,000
I just think there needs
to be more choux to balance it.

958
00:49:01,880 --> 00:49:04,760
The stand is exceptional.
The detail on it is incredible.

959
00:49:04,800 --> 00:49:06,040
I do think it looks lovely,

960
00:49:06,080 --> 00:49:08,840
and I saw it before
it had begun to...

961
00:49:08,880 --> 00:49:10,560
Yeah, it has leaked out, yeah.
Yeah.

962
00:49:10,600 --> 00:49:14,560
The Paris-Brest
is creme diplomat with pistachio,

963
00:49:14,600 --> 00:49:18,280
raspberry gel, white chocolate
ganache with pistachio.

964
00:49:18,320 --> 00:49:21,040
I like the pistachio in there, it
blends well with the raspberry.

965
00:49:21,080 --> 00:49:23,840
Your choux is slightly overbaked.
It's just a little bit dry.

966
00:49:23,880 --> 00:49:25,400
I want to taste the cake.

967
00:49:25,440 --> 00:49:27,920
There's raspberry cream
inside, as well.

968
00:49:27,960 --> 00:49:29,320
Wow, that's better than the top!

969
00:49:29,360 --> 00:49:32,640
The chocolate tastes delicious
with it, too. Really good.

970
00:49:39,480 --> 00:49:41,800
It is neat.
There's elegance to that,

971
00:49:41,840 --> 00:49:44,240
but I do think it looks
quite short.

972
00:49:44,280 --> 00:49:45,920
It's just a small mushroom.

973
00:49:48,280 --> 00:49:51,640
The small profiteroles
are with coconut cream

974
00:49:51,680 --> 00:49:56,960
and the Paris-Brest
is with pistachio praline cream,

975
00:49:57,000 --> 00:49:59,320
raspberry jam and cream.

976
00:49:59,360 --> 00:50:03,280
And that is a very
lovely collection of fillings,

977
00:50:03,320 --> 00:50:05,800
but the underside
of your choux is perfectly baked,

978
00:50:05,840 --> 00:50:08,960
and inside there's
a whole layer of doughy underbaked.

979
00:50:09,000 --> 00:50:11,200
Coconut choux buns are delicious.

980
00:50:11,240 --> 00:50:15,240
Your flavours are great.
The choux is not so great. OK.

981
00:50:23,320 --> 00:50:25,600
I think the stand is so elegant.

982
00:50:25,640 --> 00:50:28,440
You know, it looks like
Baroque wrought iron.

983
00:50:28,480 --> 00:50:31,040
Thank you.
Let's have a look, shall we?

984
00:50:31,080 --> 00:50:34,240
So, inside, we've got
a little layer of pecan praline,

985
00:50:34,280 --> 00:50:37,400
uh, orange liqueur
for our mousseline,

986
00:50:37,440 --> 00:50:39,800
the praline cream mousseline.

987
00:50:39,840 --> 00:50:42,960
I think the flavours are fantastic.
The choux's OK,

988
00:50:43,000 --> 00:50:46,240
but that main orange mousseline
running through it,

989
00:50:46,280 --> 00:50:48,280
it's just not right.
It's too thick,

990
00:50:48,320 --> 00:50:50,040
But that one is absolutely perfect.

991
00:50:50,080 --> 00:50:52,560
The praline's nice, yeah.
Thank you.

992
00:51:02,120 --> 00:51:03,840
I think it looks amazing.

993
00:51:03,880 --> 00:51:05,960
I mean, the detail
on there is incredible.

994
00:51:06,000 --> 00:51:08,080
That's a very clever idea.

995
00:51:08,120 --> 00:51:12,840
It's a passion fruit mousseline
and a dark chocolate ganache.

996
00:51:12,880 --> 00:51:16,840
That filling is just
absolutely perfect. Thank you.

997
00:51:16,880 --> 00:51:20,640
And it's very, very strong
passion fruit, I love it.

998
00:51:20,680 --> 00:51:23,040
I do think the choux is overbaked...
Yeah.

999
00:51:23,080 --> 00:51:25,320
..but because of that, it's managed
to keep

1000
00:51:25,360 --> 00:51:27,040
its rigidity, as well. Yeah.

1001
00:51:27,080 --> 00:51:29,400
Overall, I think you've done
a great job with the design

1002
00:51:29,440 --> 00:51:31,240
and the flavours are great.
OK. Thank you.

1003
00:51:39,840 --> 00:51:41,720
What happened with the base?

1004
00:51:41,760 --> 00:51:43,560
My first batch went.

1005
00:51:43,600 --> 00:51:45,360
It just shattered.

1006
00:51:45,400 --> 00:51:49,280
It was always gonna be a little bit
tricky with, essentially, sugar.

1007
00:51:49,320 --> 00:51:53,400
So my Paris-Brest is date caramel,

1008
00:51:53,440 --> 00:51:57,440
a pecan mousselini...mousseline,

1009
00:51:57,480 --> 00:52:01,440
and it's toffee with pecans
and chocolate.

1010
00:52:01,480 --> 00:52:04,160
The bake on that ring is very good.
Really?

1011
00:52:04,200 --> 00:52:07,720
I'm not getting enough punch from
the flavour. I like the flavour.

1012
00:52:07,760 --> 00:52:13,040
I do think the mousseli-ni
is a little too soft. Right, yeah.

1013
00:52:24,240 --> 00:52:26,320
I love the simplicity of this.
Yeah.

1014
00:52:26,360 --> 00:52:28,440
Cos you're celebrating what's on
the top,

1015
00:52:28,480 --> 00:52:29,920
and, actually, what is on the top

1016
00:52:29,960 --> 00:52:33,880
is one of the best-looking
Paris Brests in here.

1017
00:52:33,920 --> 00:52:35,880
Yeah, beautiful.

1018
00:52:35,920 --> 00:52:37,600
So, now, it just has to taste great.

1019
00:52:37,640 --> 00:52:39,520
Mmm!

1020
00:52:39,560 --> 00:52:42,360
The Paris-Brest has
a lemon creme mousseline,

1021
00:52:42,400 --> 00:52:44,040
a lemon and thyme curd

1022
00:52:44,080 --> 00:52:46,280
and topped with
an Italian meringue.

1023
00:52:50,560 --> 00:52:53,320
APPLAUSE

1024
00:52:53,360 --> 00:52:55,720
It tastes absolutely divine.

1025
00:52:55,760 --> 00:52:58,680
The filling is very lemony
and sharp.

1026
00:52:58,720 --> 00:53:01,840
Of course, the meringue whirls
on top are very sweet.

1027
00:53:01,880 --> 00:53:04,720
Combination is lovely.
Think the biscuits look great.

1028
00:53:04,760 --> 00:53:05,960
Can I...?

1029
00:53:06,000 --> 00:53:08,560
SHE CRUNCHES

1030
00:53:08,600 --> 00:53:10,520
Lovely? Well done.

1031
00:53:10,560 --> 00:53:12,680
The choux is delicious,
filling's delicious.

1032
00:53:12,720 --> 00:53:14,080
Love the piping on the top.

1033
00:53:14,120 --> 00:53:16,280
Think you've done a great job.
Well done. Thank you.

1034
00:53:16,320 --> 00:53:17,520
Thank you, Gill.

1035
00:53:20,080 --> 00:53:21,560
I'm pleased with the choux,

1036
00:53:21,600 --> 00:53:24,400
but using toffee wasn't
the best of ideas.

1037
00:53:24,440 --> 00:53:25,800
I don't what to do.

1038
00:53:25,840 --> 00:53:28,200
Can't bribe 'em any more.
Run out of money.

1039
00:53:28,240 --> 00:53:31,520
I felt I was kind of precariously
placed pre-Showstopper.

1040
00:53:31,560 --> 00:53:33,840
And now, there's a chance
that you kind

1041
00:53:33,880 --> 00:53:36,040
of could've clawed it all
the way back.

1042
00:53:36,080 --> 00:53:38,520
I didn't get the handshake in
the Signature,

1043
00:53:38,560 --> 00:53:39,920
but I've got a Paul clap.

1044
00:53:39,960 --> 00:53:43,520
I feel pretty safe. I don't take it
for granted any more.

1045
00:53:43,560 --> 00:53:45,360
I remember, at the start,
I was like,

1046
00:53:45,400 --> 00:53:46,680
"Oh, I didn't get Star Baker!"

1047
00:53:46,720 --> 00:53:49,520
Now, I'm like, "I just wanna stay!"

1048
00:53:55,240 --> 00:53:56,680
Well, it looked to me

1049
00:53:56,720 --> 00:53:59,720
that you two thoroughly enjoyed
those Showstoppers.

1050
00:53:59,760 --> 00:54:01,240
I loved this challenge

1051
00:54:01,280 --> 00:54:03,360
and I thought they did really,
really well.

1052
00:54:03,400 --> 00:54:05,960
For me, Gill, I rated her one of
the top ones

1053
00:54:06,000 --> 00:54:09,160
in the Showstopper today
and, obviously, she was, for me,

1054
00:54:09,200 --> 00:54:11,120
the top one in the Signature,

1055
00:54:11,160 --> 00:54:13,760
although she came last in the
Technical,

1056
00:54:13,800 --> 00:54:15,760
for me she's dominated two of
the three.

1057
00:54:15,800 --> 00:54:18,480
And that naturally puts her
in line for Star Baker.

1058
00:54:18,520 --> 00:54:21,200
And what is so interesting is,
Sumayah,

1059
00:54:21,240 --> 00:54:24,520
who, last week, was so close to
going home,

1060
00:54:24,560 --> 00:54:26,960
is now in line for Star
Baker. Isn't that wonderful?

1061
00:54:27,000 --> 00:54:29,480
It's unbelievable. I mean, that's
the glory of Bake Off.

1062
00:54:29,520 --> 00:54:32,200
It looked incredible. As always,
her flavours were fantastic.

1063
00:54:32,240 --> 00:54:34,040
Yeah.
Let's talk about Andy,

1064
00:54:34,080 --> 00:54:36,240
because when it came
to you, it was incomplete.

1065
00:54:36,280 --> 00:54:37,880
It was a bad design.

1066
00:54:37,920 --> 00:54:40,160
And you can actually say
the same about Illiyin,

1067
00:54:40,200 --> 00:54:43,400
because she couldn't actually bring
us with the Paris-Brest on the top.

1068
00:54:43,440 --> 00:54:46,560
Both of the people whose stands
fell apart,

1069
00:54:46,600 --> 00:54:49,760
Illiyin and Andy, are both in line
for going home, yeah.

1070
00:54:49,800 --> 00:54:52,640
Oh, dear. All I'm gonna say, guys,
is I'm so glad

1071
00:54:52,680 --> 00:54:54,880
that none of us were laughing at

1072
00:54:54,920 --> 00:54:57,960
the word "Brest" throughout
the whole of that.

1073
00:55:03,360 --> 00:55:07,080
Well done, bakers,
you survived Pastry Week,

1074
00:55:07,120 --> 00:55:10,320
and I've got the great job
this week of announcing

1075
00:55:10,360 --> 00:55:13,200
which one of you will be Star Baker.

1076
00:55:13,240 --> 00:55:17,800
And the person who's Star Baker this
week is...

1077
00:55:22,080 --> 00:55:23,760
..Gill.

1078
00:55:23,800 --> 00:55:25,600
APPLAUSE

1079
00:55:25,640 --> 00:55:27,600
Nice one!

1080
00:55:27,640 --> 00:55:29,360
ALL LAUGH AND APPLAUD

1081
00:55:30,600 --> 00:55:32,280
Well done.

1082
00:55:32,320 --> 00:55:35,560
Now, unfortunately,
I've got the terrible job

1083
00:55:35,600 --> 00:55:39,160
of announcing who's going to be
leaving the tent today, so...

1084
00:55:39,200 --> 00:55:42,360
..the baker leaving
the tent today is...

1085
00:55:49,000 --> 00:55:51,040
..Andy.

1086
00:55:51,080 --> 00:55:52,440
Sorry.

1087
00:55:55,600 --> 00:55:57,720
It wasn't your day, mate.

1088
00:55:57,760 --> 00:55:59,160
Sorry, buddy.

1089
00:55:59,200 --> 00:56:03,440
Just sad, you know?
I've had such a fantastic time.

1090
00:56:03,480 --> 00:56:05,640
I've had so many laughs,

1091
00:56:05,680 --> 00:56:07,360
but that's the standard.

1092
00:56:07,400 --> 00:56:09,200
Come to Mama!

1093
00:56:09,240 --> 00:56:11,760
ALL LAUGH
Come to Mama!

1094
00:56:11,800 --> 00:56:13,720
C'est la vie.

1095
00:56:13,760 --> 00:56:16,680
So proud of you.
Are you proud of yourself?

1096
00:56:16,720 --> 00:56:18,160
You should be.

1097
00:56:18,200 --> 00:56:20,960
Oh, it's so sad to see Andy go.

1098
00:56:21,000 --> 00:56:23,120
I mean, I adore the guy,

1099
00:56:23,160 --> 00:56:25,680
but he just didn't have a good week.

1100
00:56:25,720 --> 00:56:27,320
Well done, Gill. Thank you.

1101
00:56:27,360 --> 00:56:32,200
Gill's always remained in a very
safe position the last few weeks,

1102
00:56:32,240 --> 00:56:34,440
and today, she sort of stepped out
from the pack

1103
00:56:34,480 --> 00:56:37,000
and I expect better things from her
going forward.

1104
00:56:37,040 --> 00:56:38,680
Star Baker!

1105
00:56:38,720 --> 00:56:40,320
SHE MOUTHS

1106
00:56:40,360 --> 00:56:42,880
I'm going to have to phone Steve.

1107
00:56:42,920 --> 00:56:48,240
Hello!


1108
00:56:48,280 --> 00:56:50,800
Absolute legend!

1109
00:56:50,840 --> 00:56:52,280
SHE GIGGLES

1110
00:56:52,320 --> 00:56:54,400
Oh, I'm so proud of you!

1111
00:56:54,440 --> 00:56:57,160
ALL CHATTER
Ah, giddy.

1112
00:56:57,200 --> 00:57:00,000
"Giddy Kipper",
as my mother would say right now.

1113
00:57:00,040 --> 00:57:03,000
Next week...
Damn...

1114
00:57:03,040 --> 00:57:04,280
..it's autumn-time in the tent...

1115
00:57:04,320 --> 00:57:06,680
That's how we're going to do it.

1116
00:57:06,720 --> 00:57:08,000
I don't know what to say.

1117
00:57:08,040 --> 00:57:09,600
..with a warming Signature...

1118
00:57:09,640 --> 00:57:11,160
Whoa! It's all steamy.

1119
00:57:11,200 --> 00:57:13,760
..an obscure Technical...
Do people like this, Gill?

1120
00:57:13,800 --> 00:57:15,360
Yes, the people do like this, Dylan.

1121
00:57:15,400 --> 00:57:17,240
..and a stunning Showstopper...

1122
00:57:17,280 --> 00:57:18,480
One hell of a baker.

1123
00:57:18,520 --> 00:57:20,040
APPLAUSE
That's amazing.

1124
00:57:20,080 --> 00:57:23,240
..will have them all
fearing the fall.

1125
00:57:23,280 --> 00:57:25,680
Whoa! Oh, good God. Are you OK?

1126
00:57:25,720 --> 00:57:28,480
Are you a Star Baker in the making?

1127
00:57:28,520 --> 00:57:35,800
If you'd like to apply for the next
series of Bake Off, visit...

1128
00:57:47,680 --> 00:57:50,840
Subtitles by Red Bee Media