1 00:00:02,000 --> 00:00:04,576 - Semi. - Finals. - Drama. - Jeopardy. - Excitement! - Tension. - Bakers! 2 00:00:04,576 --> 00:00:06,662 - Passion! - Are. - We. - Going. - To. - Do. 3 00:00:06,662 --> 00:00:08,544 - This. - Whole. - Link. - Like. - This? 4 00:00:08,544 --> 00:00:09,975 - Yes. - Good. 5 00:00:09,975 --> 00:00:12,022 - Welcome. - To. - The. - Great. - British. - Bake. - Off. 6 00:00:12,022 --> 00:00:13,249 Last time... 7 00:00:13,249 --> 00:00:17,667 - Oh, what? - ..Bake Off turned back the clock to Tudor Week. 8 00:00:17,667 --> 00:00:20,654 Looks really healthy, doesn't it? Lovely lot of fat. 9 00:00:20,654 --> 00:00:23,313 - There was even a spot of jousting. - The...um... 10 00:00:23,313 --> 00:00:24,867 Ahem...jousting pole... 11 00:00:24,867 --> 00:00:27,117 Really that should have gone on the hand(!) 12 00:00:27,117 --> 00:00:29,573 After getting lost in a marzipan maze... 13 00:00:29,573 --> 00:00:30,881 The cake feels quite doughy. 14 00:00:30,881 --> 00:00:33,991 ..it was Benjamina who became the eighth baker to leave the tent... 15 00:00:33,991 --> 00:00:35,504 It's so much fun being in there, 16 00:00:35,504 --> 00:00:37,754 and it's so much fun baking with everyone. 17 00:00:37,754 --> 00:00:41,150 ..and Candice was awarded Star Baker for the third time. 18 00:00:41,150 --> 00:00:42,214 BIRDSONG 19 00:00:42,214 --> 00:00:45,487 Now, it's the semifinal and only four bakers remain. 20 00:00:45,487 --> 00:00:47,247 We can do this, guys. 21 00:00:47,247 --> 00:00:48,678 We can really do this. 22 00:00:48,678 --> 00:00:51,338 We're so close, and to go home today would be 23 00:00:51,338 --> 00:00:53,506 really, really disappointing. 24 00:00:53,506 --> 00:00:56,165 You're nervous that any small thing that goes wrong 25 00:00:56,165 --> 00:00:57,924 could be your last day in the tent. 26 00:00:57,924 --> 00:01:02,301 It's scary, yeah - it's the last one that someone goes home... 27 00:01:02,301 --> 00:01:04,511 Because the next time, someone will be the winner. 28 00:01:04,511 --> 00:01:08,643 I had a dream I made it to the final and I baked in a dress. 29 00:01:08,643 --> 00:01:10,974 So, if I make it to the final this week, 30 00:01:10,974 --> 00:01:13,388 then it looks like I'm going to have to be baking in a dress! 31 00:01:13,388 --> 00:01:15,843 Just three patisserie challenges... 32 00:01:15,843 --> 00:01:17,930 - Bake, bake, bake! - It's just not cooking! 33 00:01:17,930 --> 00:01:21,283 '..stand between THEM...' Selasi, are you scared for the first time? 34 00:01:21,283 --> 00:01:24,434 - Yeah... - '..and a place in the final.' 35 00:01:24,434 --> 00:01:26,685 - The more we say it to ourselves, Jane... - It will be... 36 00:01:26,685 --> 00:01:28,771 BOTH: ..absolutely fine. 37 00:01:48,040 --> 00:01:50,699 IN FRENCH: 38 00:02:04,690 --> 00:02:07,554 The Signature Bake awaits. 39 00:02:07,554 --> 00:02:08,905 Good luck, everybody. 40 00:02:10,581 --> 00:02:11,932 - ANDREW: - (Good luck!) 41 00:02:17,250 --> 00:02:20,809 Bonjour, boulangers et boulangeres. 42 00:02:20,809 --> 00:02:23,265 Welcome to your semifinal. 43 00:02:23,265 --> 00:02:26,047 Huge congratulations for getting this far, 44 00:02:26,047 --> 00:02:28,500 but listen up - to get a place in the final, 45 00:02:28,500 --> 00:02:32,427 today you're going to have to embrace your French side. 46 00:02:32,427 --> 00:02:35,618 Paul and Mary would love you to make 47 00:02:35,618 --> 00:02:38,769 24 savoury Palmiers. 48 00:02:38,769 --> 00:02:42,287 So, we'd like you to make two different styles and flavours, 49 00:02:42,287 --> 00:02:44,006 so that's 12 of each, 50 00:02:44,006 --> 00:02:46,255 and we'd like FULL puff pastry. 51 00:02:46,255 --> 00:02:47,483 None of your rough-puff 52 00:02:47,483 --> 00:02:50,224 or your "ever so tough-puff" or "I've made it in the buff-puff". 53 00:02:50,224 --> 00:02:53,129 Now, bakers, you've got three hours - trois heures - 54 00:02:53,129 --> 00:02:55,951 - on your marks... - Get set and... BOTH: - Bake! 55 00:03:00,615 --> 00:03:02,170 Semifinal. 56 00:03:03,520 --> 00:03:05,853 It's just so empty in here. 57 00:03:05,853 --> 00:03:08,839 I don't think I've been quite as nervous as this, actually. 58 00:03:08,839 --> 00:03:10,188 I feel a bit queasy! 59 00:03:11,334 --> 00:03:13,422 I've never made Palmiers before, 60 00:03:13,422 --> 00:03:15,998 but it should be all right. 61 00:03:15,998 --> 00:03:19,312 A perfect Palmier, you should be able to see the layers of the 62 00:03:19,312 --> 00:03:21,480 puff pastry all the way through. 63 00:03:21,480 --> 00:03:22,872 Palmier tends to be quite flat. 64 00:03:22,872 --> 00:03:27,659 If it's too thick, then it becomes something else. It becomes a pastry. 65 00:03:27,659 --> 00:03:31,708 The skill is how they incorporate the flavour. 66 00:03:31,708 --> 00:03:33,958 No good putting great bulky things in the pastry, 67 00:03:33,958 --> 00:03:35,389 it'll ruin the layers. 68 00:03:35,389 --> 00:03:37,763 Whatever flavours you're going to add, add little, 69 00:03:37,763 --> 00:03:39,235 but it's got to pack a punch. 70 00:03:39,235 --> 00:03:41,323 The final is just down the road now, 71 00:03:41,323 --> 00:03:43,573 this is the time you've got to smash it. 72 00:03:43,573 --> 00:03:46,681 I do enjoy making pastry. It's just sometimes 73 00:03:46,681 --> 00:03:49,832 things in the tent go differently to how you expect. 74 00:03:49,832 --> 00:03:53,759 The key to Palmiers is a successful puff pastry, which first 75 00:03:53,759 --> 00:03:58,055 requires the bakers to create pliable dough from flour and water. 76 00:03:58,055 --> 00:04:02,556 I've used a mix of strong flour and ordinary plain flour. 77 00:04:02,556 --> 00:04:04,313 The strong plain flour, 78 00:04:04,313 --> 00:04:07,955 you've got more gluten in, so it gives you more flexibility. 79 00:04:07,955 --> 00:04:12,129 Paul I think uses all strong plain flour, I think, in his recipe. 80 00:04:13,233 --> 00:04:16,874 So I've kind of...hedged my bets and gone somewhere down the middle. 81 00:04:16,874 --> 00:04:19,328 I've just used plain flour, yeah? 82 00:04:19,328 --> 00:04:21,619 I'm just doing what I do at home! 83 00:04:21,619 --> 00:04:25,301 I'm just trying to work this to a nice smooth consistency, 84 00:04:25,301 --> 00:04:27,061 before bashing out my butter, 85 00:04:27,061 --> 00:04:29,925 which will then hopefully create the layers. 86 00:04:29,925 --> 00:04:32,501 - Morning, Candice. - Good morning! - Hello! 87 00:04:32,501 --> 00:04:36,879 - So, are you using strong flour? - I'm using half strong, half plain flour. 88 00:04:36,879 --> 00:04:39,825 - Come on, is she... - He's being very quiet, which always worries me. 89 00:04:39,825 --> 00:04:42,279 Here's the expert, come on - tell us. Is it a good idea? 90 00:04:42,279 --> 00:04:43,916 - Old perma-tan. - I'll tell you later. 91 00:04:45,062 --> 00:04:47,435 For her two savoury flavours, 92 00:04:47,435 --> 00:04:50,830 last week's Star Baker Candice is combining garlic mushrooms 93 00:04:50,830 --> 00:04:54,102 with sweet cured bacon to fill heart-shaped Palmiers, 94 00:04:54,102 --> 00:04:56,067 and caramelised red onion chutney 95 00:04:56,067 --> 00:04:59,217 with walnuts and blue cheese for her second. 96 00:04:59,217 --> 00:05:01,385 You've got a lot of things going on inside the Palmier. 97 00:05:01,385 --> 00:05:02,817 Are you blitzing it or chopping it? 98 00:05:02,817 --> 00:05:05,844 Not blitzing it, just cutting all the ingredients up quite small. 99 00:05:05,844 --> 00:05:08,053 It just gives it a little bit of bite. 100 00:05:08,053 --> 00:05:10,957 - How thick are these going to be? - Just over half an inch thick. 101 00:05:10,957 --> 00:05:13,209 - Quite thick, then. - They've worked at home, 102 00:05:13,209 --> 00:05:16,276 so I'm getting a nice crisp and nice layers. 103 00:05:16,276 --> 00:05:18,935 - No-one wants soggy Palmiers. - NO-ONE wants soggy Palmiers. 104 00:05:18,935 --> 00:05:22,618 - No! - Look forward to it, then, Candice. - Thank you very much. 105 00:05:24,091 --> 00:05:27,650 I'm not worried, actually. They've been all right at home. 106 00:05:27,650 --> 00:05:30,309 I think Candice and Jane are the ones to beat this week. 107 00:05:30,309 --> 00:05:32,599 I don't know if Selasi feels the same. 108 00:05:32,599 --> 00:05:34,278 The girls have been really, really, 109 00:05:34,278 --> 00:05:36,609 really, really, really, really, really, really strong. 110 00:05:38,614 --> 00:05:41,028 - Morning, Jane. - Good morning. 111 00:05:41,028 --> 00:05:43,809 - What've you got? Is this the dough before the butter's gone in? - Yes. 112 00:05:43,809 --> 00:05:46,836 I'm doing one with a sort of flower shape... 113 00:05:46,836 --> 00:05:50,601 So it's got a fold like that and then a fold like that, and then 114 00:05:50,601 --> 00:05:54,569 that's got pesto in it and that's got sun-dried tomato paste in. 115 00:05:54,569 --> 00:05:58,088 - A sort of puffy hand? - Sort of a puffy flower, I like to think! 116 00:05:59,275 --> 00:06:03,324 To go with her pesto and sun-dried tomato flower-shaped Palmier, 117 00:06:03,324 --> 00:06:06,843 garden designer Jane is also making elephant ear-shaped Palmiers 118 00:06:06,843 --> 00:06:08,601 filled with black olive tapenade, 119 00:06:08,601 --> 00:06:11,137 with goat's cheese and Parma ham. 120 00:06:11,137 --> 00:06:13,593 The last batch I made this week 121 00:06:13,593 --> 00:06:16,292 failed spectacularly, really - 122 00:06:16,292 --> 00:06:19,483 all the butter leaked out and it was as tough as old boots. 123 00:06:19,483 --> 00:06:22,388 Feeling it here, today. Butterflies! 124 00:06:22,388 --> 00:06:25,048 The key to getting your puff right is chilling - I need 125 00:06:25,048 --> 00:06:29,671 to work really quickly, cos I want to have at least an hour for baking. 126 00:06:31,799 --> 00:06:34,458 It's more crumbly than it is at home. 127 00:06:34,458 --> 00:06:36,748 Hopefully it'll get better as I... 128 00:06:36,748 --> 00:06:38,181 combine the layers. 129 00:06:39,448 --> 00:06:42,640 The pastry will need a series of chills, rolls, 130 00:06:42,640 --> 00:06:45,995 turns and folds to create the lamination. 131 00:06:45,995 --> 00:06:49,063 Can't see any butter coming through, which is a bonus. 132 00:06:51,640 --> 00:06:52,745 This is... 133 00:06:54,053 --> 00:06:55,976 ..not looking great. 134 00:06:55,976 --> 00:06:57,858 - Morning, Andrew. - Morning. - Morning. - So? 135 00:07:00,518 --> 00:07:03,586 Er, so my puff pastry isn't going quite to plan. 136 00:07:03,586 --> 00:07:06,409 - What's happened, do you think? - I think it might be a little dry. 137 00:07:06,409 --> 00:07:09,681 - What flour are you using? - I'm using plain flour. 138 00:07:09,681 --> 00:07:13,282 Andrew's making elephant ear-shaped Palmiers, filled with roasted 139 00:07:13,282 --> 00:07:14,999 red peppers and goat's cheese. 140 00:07:14,999 --> 00:07:17,046 And, as a nod to his love of music, 141 00:07:17,046 --> 00:07:20,032 he'll shape his second Palmiers into treble clefs, which will be 142 00:07:20,032 --> 00:07:22,691 flavoured with a blend of fresh herbs and breadcrumbs. 143 00:07:22,691 --> 00:07:25,473 When you say breadcrumbs, they're fresh white breadcrumb? 144 00:07:25,473 --> 00:07:29,114 - Yes, there's the breadcrumbs. - No, those are raspings. Those are dried. 145 00:07:29,114 --> 00:07:30,997 So you're saying your pastry might be a bit dry, 146 00:07:30,997 --> 00:07:33,164 - and then you've got breadcrumbs. - DRIED breadcrumbs. 147 00:07:33,164 --> 00:07:35,824 - Dried... I'm not going to argue with you, Mary! - Good luck, Andrew. 148 00:07:35,824 --> 00:07:37,215 Cheers, thank you. 149 00:07:38,360 --> 00:07:40,651 I'm losing confidence by the second in this, 150 00:07:40,651 --> 00:07:43,147 but trying to remain optimistic. 151 00:07:44,129 --> 00:07:46,011 I'm just failing at the moment. 152 00:07:47,769 --> 00:07:49,365 With their dough chilling, 153 00:07:49,365 --> 00:07:51,656 the bakers turn their attention to their fillings. 154 00:07:53,129 --> 00:07:56,075 She's very quiet over there today, isn't she? 155 00:07:57,547 --> 00:07:58,979 Bit focused. 156 00:07:58,979 --> 00:08:00,575 I can hear you whispering! 157 00:08:00,575 --> 00:08:03,357 Just a bit of rivalry going on here! 158 00:08:03,357 --> 00:08:05,525 This is going to be my salmon fillet. 159 00:08:05,525 --> 00:08:08,839 I'm going to cook it first just to get the liquid out of it. 160 00:08:11,090 --> 00:08:15,506 - Morning, Selasi. - Morning. - Tell us all about your... - Palmiers. Um... 161 00:08:15,506 --> 00:08:18,903 - I'm making... - He's finishing my sentences for me! 162 00:08:18,903 --> 00:08:20,663 Getting ahead of himself! 163 00:08:20,663 --> 00:08:23,731 That's what I was going to ask you, but go on! 164 00:08:23,731 --> 00:08:27,003 I'm doing a classic Palmier, which will be about 1 cm thickness 165 00:08:27,003 --> 00:08:30,153 and then the second one will be a butterfly. 166 00:08:30,153 --> 00:08:32,895 Selasi is hoping his butterfly-shaped Palmiers 167 00:08:32,895 --> 00:08:36,249 filled with piccante peppers, red onion and sun-dried tomatoes, 168 00:08:36,249 --> 00:08:39,850 and elephant ear-shaped Palmiers crammed with chilli-infused salmon, 169 00:08:39,850 --> 00:08:43,327 pesto and creme fraiche will whet the judges' appetites enough 170 00:08:43,327 --> 00:08:45,249 to book his place in the final. 171 00:08:45,249 --> 00:08:48,317 I'm just wondering whether it's all going to stay crisp. 172 00:08:48,317 --> 00:08:51,018 - It should be all right. - Look at the great grin on his face! 173 00:08:51,018 --> 00:08:53,842 You're obviously very confident, I'm just waiting for the result. 174 00:08:53,842 --> 00:08:56,827 - He's winging it! - Dude, you are winging it! 175 00:09:00,837 --> 00:09:04,232 It just doesn't look like puff pastry. I can't use it. 176 00:09:04,232 --> 00:09:06,032 Ruddy disaster. 177 00:09:07,670 --> 00:09:09,018 What can I do? 178 00:09:11,351 --> 00:09:16,711 An hour gone. Bakers, two hours left. It's two hours. 179 00:09:16,711 --> 00:09:19,246 Are you doing me out of a job, mate?! 180 00:09:19,246 --> 00:09:21,824 - This is all I had! - Sorry! 181 00:09:21,824 --> 00:09:25,261 I was like the speaking clock, but with puns, that's all we had! 182 00:09:25,261 --> 00:09:27,552 Do you want us to come and bake for you? 183 00:09:27,552 --> 00:09:29,025 Is that what you want, Selasi?! 184 00:09:29,025 --> 00:09:31,765 - Want a quarter turn, want a book turn, mate? - Yeah, we can do that. 185 00:09:31,765 --> 00:09:35,079 It's over. I'm absolutely furious with you. 186 00:09:35,079 --> 00:09:38,885 An hour into the bake, and Andrew's decided to take the gamble - 187 00:09:38,885 --> 00:09:41,542 to restart his pastry from scratch. 188 00:09:41,542 --> 00:09:43,670 I'm just going to have to work quickly, 189 00:09:43,670 --> 00:09:46,084 try and take a couple of short cuts. 190 00:09:46,084 --> 00:09:47,802 I'm not going to give up. 191 00:09:47,802 --> 00:09:49,807 - Are these your secret notes? - Yeah. 192 00:09:51,443 --> 00:09:54,021 Mm, interesting. Week seven... 193 00:09:54,021 --> 00:09:55,370 Wear mulberry lip... 194 00:09:55,370 --> 00:09:57,868 - Where's your lipstick, by the way? - It's all come off! 195 00:09:57,868 --> 00:10:01,263 - Candice, that's a worry. Can I help you, please? Come on. - Gosh, OK. 196 00:10:01,263 --> 00:10:04,412 Because you without lipstick is not right. I'm sorry. 197 00:10:04,412 --> 00:10:07,235 - It's semifinal, you can't let yourself down. - I can't. 198 00:10:07,235 --> 00:10:10,098 - OK, there? - Yeah. It'll be rushed, but I'll get there. 199 00:10:10,098 --> 00:10:11,941 So I did the first one uber-quick, 200 00:10:11,941 --> 00:10:13,740 and then I did two and three together. 201 00:10:13,740 --> 00:10:15,459 I might skip the last one, actually. 202 00:10:15,459 --> 00:10:17,995 - Make sure you chill it before you bake it, though. - Yeah, yeah. 203 00:10:17,995 --> 00:10:21,595 It's going to go in the freezer. I'm going to try and pull it back. 204 00:10:22,904 --> 00:10:24,541 OK, bakers - one hour left. 205 00:10:24,541 --> 00:10:27,159 Which reminds me, it's time for my next turn. 206 00:10:30,718 --> 00:10:32,764 Again, you don't want too much filling, 207 00:10:32,764 --> 00:10:35,669 just enough so the judges can 208 00:10:35,669 --> 00:10:37,877 actually taste the filling. 209 00:10:37,877 --> 00:10:40,578 I do think you have to be fairly generous with the filling. 210 00:10:40,578 --> 00:10:43,319 Otherwise you don't get all the flavours. 211 00:10:43,319 --> 00:10:44,587 So this is an egg wash, 212 00:10:44,587 --> 00:10:48,433 which is going to stick my breadcrumbs to my pastry. 213 00:10:48,433 --> 00:10:51,950 Let's get the folds right. It's a complicated folding process. 214 00:10:53,629 --> 00:10:55,224 So then you go that way... 215 00:10:58,374 --> 00:11:00,583 ..and then...that way. 216 00:11:00,583 --> 00:11:04,389 In hindsight, I wouldn't have picked such a complicated shape. 217 00:11:04,389 --> 00:11:07,497 In hindsight, I would have done a lot of things differently! 218 00:11:07,497 --> 00:11:11,425 But we'll just keep calm and carry on, 219 00:11:11,425 --> 00:11:12,896 cos that's the British thing to do. 220 00:11:15,679 --> 00:11:18,911 I'll cut it in just under centimetre slices. 221 00:11:20,220 --> 00:11:23,533 I don't want it too thin, cos then I'd lose the filling. 222 00:11:23,533 --> 00:11:27,420 - So, um, do you want to win, Selasi? - I really want to win. 223 00:11:27,420 --> 00:11:28,975 I really want to get to the final. 224 00:11:28,975 --> 00:11:33,517 - Are you feeling pressure from your family, as well? - Yeah. 225 00:11:33,517 --> 00:11:36,053 I need to make them proud. I can't let them down. 226 00:11:36,053 --> 00:11:39,285 - Are you about to cry, Selasi? - Nah! 227 00:11:39,285 --> 00:11:42,271 We'll leave the crying to Andrew. 228 00:11:42,271 --> 00:11:45,585 He was looking a little bit teary earlier, I have to say. 229 00:11:45,585 --> 00:11:48,898 - I'm glad he's sorted it out now. So that's good. - Yeah. He's good. 230 00:11:48,898 --> 00:11:51,844 Although, you don't want him to sort it out TOO well, 231 00:11:51,844 --> 00:11:53,931 I'm just putting that in there. 232 00:11:55,036 --> 00:11:57,327 I'm relieved I redid the pastry. 233 00:11:57,327 --> 00:12:00,641 Cos at least I think this is laminated. 234 00:12:00,641 --> 00:12:04,036 This is my second set, I'm just rolling in my nuts. 235 00:12:04,036 --> 00:12:05,509 As it's getting closer to baking, 236 00:12:05,509 --> 00:12:07,719 I'm beginning to feel a bit worried about it again. 237 00:12:07,719 --> 00:12:10,827 I'm just making them into a butterfly. 238 00:12:10,827 --> 00:12:14,591 The sooner the bakers get their Palmiers into the oven, the sooner 239 00:12:14,591 --> 00:12:18,764 they can tell how successful their pastry lamination has been. 240 00:12:18,764 --> 00:12:20,809 I'm just going to do my first batch. 241 00:12:22,364 --> 00:12:25,842 She's always ahead of the game, isn't she? Always! 242 00:12:25,842 --> 00:12:28,582 Set the timer for about 8 minutes. 243 00:12:30,506 --> 00:12:32,960 - OK... - All good in the oven? - I think so, they're in. 244 00:12:32,960 --> 00:12:35,701 - Yeah? - Nothing I can do now. 245 00:12:35,701 --> 00:12:37,665 They're all in. 246 00:12:39,874 --> 00:12:42,206 Have you got a second batch to go in? Another batch to go in? 247 00:12:42,206 --> 00:12:45,929 No, I've basically got four trays in! 248 00:12:45,929 --> 00:12:48,261 - Do you think you'll be last boy standing? - Too early to say. 249 00:12:48,261 --> 00:12:50,552 He's hard to beat, Selasi. I mean, if you think... 250 00:12:50,552 --> 00:12:53,128 You want to be the only cock in the hen coop, mate. 251 00:12:53,128 --> 00:12:55,339 I mean, on a pure Darwinian level. 252 00:12:55,339 --> 00:12:58,202 If it had to come to that, I'm afraid... 253 00:12:58,202 --> 00:13:00,248 Sorry, Selasi! 254 00:13:00,248 --> 00:13:01,680 Oh! 255 00:13:01,680 --> 00:13:04,667 The face of an angel - underneath it, he's vicious! 256 00:13:08,266 --> 00:13:11,253 - These smell good, don't they? - Mm, they smell nice. 257 00:13:11,253 --> 00:13:13,053 Yeah, they're looking all right. 258 00:13:13,053 --> 00:13:15,917 That was almost a DVD workout video we did, then. 259 00:13:15,917 --> 00:13:17,389 A-a-nd... 260 00:13:20,375 --> 00:13:22,871 Come on, little Palmiers. 261 00:13:22,871 --> 00:13:25,613 - The next few minutes... - Bake, bake, bake. 262 00:13:25,613 --> 00:13:29,336 ..will reveal if the bakers have achieved the required lamination. 263 00:13:29,336 --> 00:13:30,890 I just haven't been sleeping. 264 00:13:30,890 --> 00:13:34,612 I lie awake, tossing and turning, worried about my bakes. 265 00:13:34,612 --> 00:13:37,272 It's ridiculous. 266 00:13:37,272 --> 00:13:38,909 TIMER BEEPS 267 00:13:39,931 --> 00:13:43,736 If this goes wrong, it's going to be the thing that sends me home. 268 00:13:43,736 --> 00:13:49,176 We're all right. The butter's not leaking out, like it did midweek. 269 00:13:49,176 --> 00:13:51,387 I've got the lamination, which is good. 270 00:13:51,387 --> 00:13:53,309 I just want them to be cooked! 271 00:13:53,309 --> 00:13:55,069 Want to get the next batch in. 272 00:13:59,282 --> 00:14:00,551 Aaah! 273 00:14:00,551 --> 00:14:03,004 - I've just lost three of my Palmiers! - Oh, Jane! 274 00:14:03,004 --> 00:14:04,274 Five-second rule. 275 00:14:06,279 --> 00:14:10,532 Semifinalist bakers, you have 15 minutes left. 276 00:14:13,683 --> 00:14:15,892 Come on, hold together. 277 00:14:15,892 --> 00:14:19,820 I'm a bit worried about my second batch. 278 00:14:21,497 --> 00:14:23,379 Oh! 279 00:14:23,379 --> 00:14:24,933 Are you OK? 280 00:14:28,083 --> 00:14:29,924 - You all right? - Yeah. 281 00:14:29,924 --> 00:14:31,479 I'll be all right. 282 00:14:34,098 --> 00:14:37,534 I'm amazed they've laminated with that time. Absolutely gobsmacked. 283 00:14:37,534 --> 00:14:39,170 These are raw. 284 00:14:41,748 --> 00:14:44,407 Just don't want to dish up raw pastry. 285 00:14:49,438 --> 00:14:52,957 - You OK, you manage to save them? - They need to COOK. 286 00:14:54,634 --> 00:14:55,740 Just not cooking. 287 00:14:57,499 --> 00:14:58,727 I'm pleased with them. 288 00:14:58,727 --> 00:15:01,671 I have got a little bit of onion spillage, but I'm OK with that. 289 00:15:01,671 --> 00:15:04,330 Just cook, little Palmiers. Cook! 290 00:15:04,330 --> 00:15:08,298 They're fine, they'll be absolutely fine. They will be. Completely. 291 00:15:08,298 --> 00:15:11,285 - The more we say it to ourselves, Jane... - It will be... 292 00:15:11,285 --> 00:15:13,208 - BOTH: - It'll be absolutely fine. 293 00:15:16,276 --> 00:15:20,409 - Selasi, is this is the first time you've been less than calm? - Yeah. 294 00:15:20,409 --> 00:15:24,254 - There's a lot of patrolling from you today. - Very! - Yeah? - Yeah. 295 00:15:25,236 --> 00:15:27,732 - Are you scared for the first time? - Yeah. 296 00:15:28,754 --> 00:15:32,067 - So I'll probably be taking them out 30 seconds... - Really? 297 00:15:32,067 --> 00:15:33,786 - So right to the wire? - Yeah. 298 00:15:34,769 --> 00:15:37,060 Two minutes on the clock, bakers. 299 00:15:37,060 --> 00:15:38,492 Two minutes. 300 00:15:38,492 --> 00:15:40,373 Come on, oven - do your stuff. 301 00:15:42,173 --> 00:15:43,236 Another minute. 302 00:15:48,761 --> 00:15:50,888 One minute, out - in the basket. 303 00:15:51,869 --> 00:15:53,628 No problem. Hm! 304 00:15:53,628 --> 00:15:55,552 Really pleased with the pastry. 305 00:15:58,579 --> 00:16:02,302 Fire those off. I think they're just about done. Just about. 306 00:16:04,674 --> 00:16:06,188 30 seconds. 307 00:16:11,138 --> 00:16:14,534 They're going to have to come out, aren't they? There's nothing for it. 308 00:16:14,534 --> 00:16:16,375 They're not crisp enough at all. 309 00:16:16,375 --> 00:16:18,502 Definitely undercooked. 310 00:16:18,502 --> 00:16:21,324 Look at that poor little one. He's going to spot that, isn't he? 311 00:16:21,324 --> 00:16:24,148 - Ten... - Neuf... - Huit. 312 00:16:24,148 --> 00:16:26,807 - Sept. - Six. - Cinq. 313 00:16:26,807 --> 00:16:30,326 - Quatre. - Trois. - Deux. 314 00:16:30,326 --> 00:16:31,635 BOTH: C'est fini. 315 00:16:33,066 --> 00:16:37,116 Right, gang - move your baskets to the ends of your benches, please. 316 00:16:39,735 --> 00:16:43,213 Mary and Paul have asked for 24 Palmiers with two different 317 00:16:43,213 --> 00:16:45,013 savoury flavours and shapes, 318 00:16:45,013 --> 00:16:48,817 both with clearly defined layers and perfectly cooked pastry. 319 00:16:57,654 --> 00:17:01,949 - MEL: - They look like frogs. They're lovely! - Right, there you go, Mary. 320 00:17:01,949 --> 00:17:03,628 Let's try one of these. 321 00:17:03,628 --> 00:17:05,387 I'll get the pesto bit. 322 00:17:06,900 --> 00:17:09,968 They're not quite done, but very good flavour. 323 00:17:09,968 --> 00:17:13,323 When you use pesto and sun-dried tomatoes, 324 00:17:13,323 --> 00:17:17,905 they are steeped in oil, which is likely to go into the pastry. 325 00:17:17,905 --> 00:17:19,951 Right. And this is the tapenade. 326 00:17:23,142 --> 00:17:26,619 I think the flavour is perfect, um, REALLY good, but again, 327 00:17:26,619 --> 00:17:29,360 same problem - they're a little bit soggy when you get inside. 328 00:17:39,710 --> 00:17:43,352 The mushroom one, great shape, great colour - quite thick. 329 00:17:44,456 --> 00:17:45,725 PASTRY CRUNCHES 330 00:17:45,725 --> 00:17:47,320 Oh, good sound! 331 00:17:47,320 --> 00:17:50,060 It's something I'd like for breakfast, 332 00:17:50,060 --> 00:17:52,516 with bacon - they taste good, 333 00:17:52,516 --> 00:17:55,093 they're a good colour and they're beautifully crispy. 334 00:17:55,093 --> 00:17:57,874 Let's move on to the caramelised onion - there's so much filling 335 00:17:57,874 --> 00:17:59,348 in there, it's bursting out. 336 00:17:59,348 --> 00:18:00,901 Is that a pastry or is it a Palmier? 337 00:18:00,901 --> 00:18:03,808 I can't really tell because there's so much filling in there. 338 00:18:03,808 --> 00:18:05,894 - You've lost the definition. - Mm. 339 00:18:09,534 --> 00:18:13,544 The pastry is beautifully flaky, they're a nice flavour, 340 00:18:13,544 --> 00:18:16,448 but I cannot see the shape of the Palmier. 341 00:18:16,448 --> 00:18:20,254 I think it tastes... One of the best things I've had for a long time. 342 00:18:20,254 --> 00:18:23,690 - But unfortunately, I wouldn't class it as a Palmier. - Oh, OK. 343 00:18:32,731 --> 00:18:36,494 - It needed longer in the oven, for sure. - Yeah. 344 00:18:40,258 --> 00:18:43,449 I was a little worried your salmon flavour wouldn't come through, 345 00:18:43,449 --> 00:18:48,646 in fact it has. But it's only the outside that's crisp. 346 00:18:48,646 --> 00:18:51,550 It's a bit untidy cos you're dealing with something that's quite rough, 347 00:18:51,550 --> 00:18:53,881 coarse. You're going to lose the shape of the Palmier, 348 00:18:53,881 --> 00:18:56,828 which is what's happened on a few of these, such as that one. 349 00:18:56,828 --> 00:18:59,323 - And they are underbaked. - Yeah. 350 00:18:59,323 --> 00:19:03,455 I rather like this shape. It's a bit different. What's happened there? 351 00:19:03,455 --> 00:19:05,418 It's not good, it's very soggy. 352 00:19:06,442 --> 00:19:07,915 These are very... 353 00:19:07,915 --> 00:19:10,328 As I look inside, they're very raw. 354 00:19:10,328 --> 00:19:12,047 Not just underbaked - 355 00:19:12,047 --> 00:19:15,360 that is raw in the middle, there. Not baked at all. 356 00:19:16,587 --> 00:19:19,042 - Flavour's great, though. - Thank you. - Flavour's good. 357 00:19:26,365 --> 00:19:27,756 They're beautifully displayed. 358 00:19:27,756 --> 00:19:31,888 Underwear drawer, socks and then... bras underneath, probably. 359 00:19:31,888 --> 00:19:34,015 Did you have a second go at your pastry? 360 00:19:34,015 --> 00:19:37,288 Yes, I started my second batch of puff about an hour in, 361 00:19:37,288 --> 00:19:40,316 - so I was quite pushed for time. - But you've managed it! 362 00:19:40,316 --> 00:19:42,567 Yeah, just about pulled it off, hopefully. 363 00:19:42,567 --> 00:19:45,839 - OK, this is the herb one with the breadcrumb, yeah? - Yes. 364 00:19:45,839 --> 00:19:50,094 You've got a good colour of bake there. We've got quite a few layers. 365 00:19:50,094 --> 00:19:52,057 Mm! 366 00:19:52,057 --> 00:19:54,184 I like the flavour. 367 00:19:54,184 --> 00:19:56,476 It's not very buttery, though. 368 00:19:56,476 --> 00:19:59,503 Nice and crisp, though, especially the crumb outside, 369 00:19:59,503 --> 00:20:02,367 which you thought was going to dry... It hasn't dried it out, 370 00:20:02,367 --> 00:20:05,108 it's given a nice original finish to it. 371 00:20:05,108 --> 00:20:09,076 - Right, this is the goat's cheese one, wasn't it? - Yes. - This is crispy. 372 00:20:09,076 --> 00:20:10,344 PASTRY CRUNCHES 373 00:20:10,344 --> 00:20:12,635 Now, that's much crispier than this one. 374 00:20:12,635 --> 00:20:13,986 You can see all the layers, 375 00:20:13,986 --> 00:20:17,627 see the crispness, and then you get the intense flavour in the middle. 376 00:20:17,627 --> 00:20:21,022 I love these, these are very, very good. You've got away with this. 377 00:20:21,022 --> 00:20:23,436 - Well done. - Thank you. - Well done, Andrew. 378 00:20:25,441 --> 00:20:27,650 I'm just chuffed and relieved... 379 00:20:27,650 --> 00:20:31,414 I mean, Paul saying, "Yeah, you got away with that" - I really did! 380 00:20:31,414 --> 00:20:33,173 I've been in that tent long enough 381 00:20:33,173 --> 00:20:36,895 to know that those ovens don't cook as fast as mine do at home. 382 00:20:36,895 --> 00:20:38,696 Why don't I learn? 383 00:20:38,696 --> 00:20:41,355 She did say the pastry was beautifully flaky - that's 384 00:20:41,355 --> 00:20:44,137 a nice comment coming from Mary Berry. I hope it's enough. 385 00:20:44,137 --> 00:20:46,183 I just need to kill it in the Technical. 386 00:20:46,183 --> 00:20:48,105 One semifinal bake down, 387 00:20:48,105 --> 00:20:50,887 two to go, and it's a lot to play for. 388 00:20:50,887 --> 00:20:53,096 Got to do it. 389 00:20:53,096 --> 00:20:55,755 Let's do it, Selasi - talk to yourself! 390 00:20:55,755 --> 00:20:57,679 SHEEP BLEAT 391 00:21:00,951 --> 00:21:03,978 One challenge down, two to go... 392 00:21:06,188 --> 00:21:09,460 ..before Paul and Mary decide which baker is heading home 393 00:21:09,460 --> 00:21:11,956 and which three will make it to the final. 394 00:21:13,961 --> 00:21:16,825 Bakers, for your Patisserie Week challenge, 395 00:21:16,825 --> 00:21:19,524 we have a little something set by Monsieur Paul. 396 00:21:19,524 --> 00:21:21,652 Before we ask you to leave, Paul, any words of advice? 397 00:21:21,652 --> 00:21:23,902 Remember it's the semifinals, 398 00:21:23,902 --> 00:21:27,339 so it's not only got to taste good, it's got to look good, too. 399 00:21:27,339 --> 00:21:30,734 Paul, I think you've got an appointment at Banalities'R'Us, 400 00:21:30,734 --> 00:21:33,108 just over there! If you'd like to pop off... 401 00:21:33,108 --> 00:21:34,580 Mary, we'll see you later. 402 00:21:34,580 --> 00:21:37,158 Now, for your Technical Challenge, Paul and Mary would like you 403 00:21:37,158 --> 00:21:40,717 to make, please, one high-end Savarin. 404 00:21:40,717 --> 00:21:43,786 It is all-singing, all-dancing, we've got chocolate and syrup 405 00:21:43,786 --> 00:21:47,262 and caramel and yeast - yes, yeast. 406 00:21:47,262 --> 00:21:49,759 - You've got 2½ hours on this challenge. - On your marks... 407 00:21:49,759 --> 00:21:51,190 Get set. BOTH: Bake. 408 00:21:53,235 --> 00:21:55,158 This is kind of unknown territory. 409 00:21:56,345 --> 00:21:58,472 I've heard of a Savarin. 410 00:21:58,472 --> 00:22:00,886 I'm just trying to picture it in my head. 411 00:22:00,886 --> 00:22:05,876 Savarin is a round, yeasty cake thing that you then soak with syrup. 412 00:22:05,876 --> 00:22:07,555 I'm not sure. 413 00:22:07,555 --> 00:22:10,705 I've heard of it before, but I don't think I've made it. 414 00:22:13,568 --> 00:22:16,145 Paul, why did you choose the Savarin? 415 00:22:16,145 --> 00:22:19,746 Savarin's quite a tricky thing to do. It's basically a yeasted cake. 416 00:22:19,746 --> 00:22:21,751 Now, it's all down to the proving - 417 00:22:21,751 --> 00:22:24,697 if they take it too early, it won't reach the top of the mould. 418 00:22:24,697 --> 00:22:28,665 If they take it too late, it'll balloon and mushroom over the side. 419 00:22:28,665 --> 00:22:30,751 You'll note from this one, it's perfect. 420 00:22:30,751 --> 00:22:33,942 - You see all the little marks from the top of the tin? - Yeah. 421 00:22:33,942 --> 00:22:37,051 That's the level it should be at and that's what we'll be looking for. 422 00:22:37,051 --> 00:22:38,442 And then it's about the liquor. 423 00:22:38,442 --> 00:22:42,533 When we cut into this, we want to see it moist all the way through. 424 00:22:43,720 --> 00:22:45,397 Look at that, Mary! 425 00:22:45,397 --> 00:22:48,015 What a beautiful, even texture. 426 00:22:48,015 --> 00:22:51,288 You see the way the moisture's dropped all the way down the cake? 427 00:22:51,288 --> 00:22:53,989 Absolutely evenly from the top to the bottom. 428 00:22:53,989 --> 00:22:55,788 The Chantilly cream... 429 00:22:55,788 --> 00:23:00,084 The vanilla complements the bit of orange booze in it, it's lovely. 430 00:23:00,084 --> 00:23:03,030 Do you know, I think our bakers have been very lucky today. 431 00:23:03,030 --> 00:23:06,466 Here they are having a rich dough to rise - 432 00:23:06,466 --> 00:23:08,921 it'll rise beautifully in this gorgeous weather. 433 00:23:12,234 --> 00:23:16,652 10 g of yeast, half a teaspoon of salt... 434 00:23:16,652 --> 00:23:19,435 Never put the yeast and salt together, 435 00:23:19,435 --> 00:23:21,645 cos the salt kills the yeast. 436 00:23:21,645 --> 00:23:23,281 At least I know that one! 437 00:23:23,281 --> 00:23:27,003 I'm going to treat it like I would an enriched dough. 438 00:23:27,003 --> 00:23:30,522 So I've got my flour, sugar, 439 00:23:30,522 --> 00:23:33,182 yeast, salt, eggs... 440 00:23:35,267 --> 00:23:37,968 I'm hoping that an all-in-one method will be fine. 441 00:23:37,968 --> 00:23:40,013 Just melted my butter slightly down, 442 00:23:40,013 --> 00:23:41,649 just to make a batter, 443 00:23:41,649 --> 00:23:45,331 and when I make a batter, I always melt my butter. 444 00:23:46,355 --> 00:23:50,855 Totally making this up! Just trying to think how I'll combine these. 445 00:23:50,855 --> 00:23:52,368 I thought maybe I'd whip it, 446 00:23:52,368 --> 00:23:55,436 but I think I'm going to go with my dough hook. 447 00:23:55,436 --> 00:23:59,610 - Because that's what I would use for dough. - Using a whisk attachment. 448 00:23:59,610 --> 00:24:01,615 I want it to be quite smooth. 449 00:24:02,882 --> 00:24:05,461 I'm using a mixer and I'm folding the ingredients in, 450 00:24:05,461 --> 00:24:07,096 I'm not beating it too much. 451 00:24:08,446 --> 00:24:11,637 It's a cake. So you don't want to over-beat the mix or the cake mix 452 00:24:11,637 --> 00:24:13,560 or it goes a bit rubbery. 453 00:24:15,360 --> 00:24:17,323 I've changed my attachment. 454 00:24:17,323 --> 00:24:20,924 The dough hook just wasn't working out in terms of mixing. 455 00:24:20,924 --> 00:24:25,547 So I think we're going to leave that. Let the yeast do its thing. 456 00:24:25,547 --> 00:24:28,615 Probably leave it out for 40 minutes...? 457 00:24:28,615 --> 00:24:31,070 45 minutes...? 458 00:24:31,070 --> 00:24:33,689 In this heat, half an hour. With luck. 459 00:24:33,689 --> 00:24:35,529 Just says, "Leave to rise". 460 00:24:35,529 --> 00:24:36,921 "Make the syrup." 461 00:24:39,293 --> 00:24:40,929 Full stop. 462 00:24:40,929 --> 00:24:44,652 300 g of caster sugar. Juice of a lemon. 463 00:24:44,652 --> 00:24:49,234 150 mill of water, and 100 mill of orange liqueur. 464 00:24:49,234 --> 00:24:51,280 Funnily enough, 465 00:24:51,280 --> 00:24:54,595 the recipe doesn't say anything about how thick it should be. 466 00:24:54,595 --> 00:24:57,335 I want it so that it's going to absorb in. 467 00:24:57,335 --> 00:25:02,286 I think it should be fairly thin, so that it penetrates through. 468 00:25:02,286 --> 00:25:04,166 And then the next thing is... 469 00:25:04,166 --> 00:25:07,031 Make a 7 cm oval disc with the plain chocolate. 470 00:25:07,031 --> 00:25:10,876 How on earth do you draw a 7 cm oval? 471 00:25:11,982 --> 00:25:13,372 Is that right? 472 00:25:14,477 --> 00:25:16,727 I think it's almost like a label. 473 00:25:16,727 --> 00:25:21,104 - FRENCH ACCENT: - Do not use sticky labels! We use "chocolat"! 474 00:25:22,536 --> 00:25:25,972 - It's really, really warm in here. - It's quite intense, isn't it? 475 00:25:25,972 --> 00:25:27,323 HE PANTS 476 00:25:27,323 --> 00:25:31,454 I think it's going to be hard for the chocolate to set properly. 477 00:25:31,454 --> 00:25:34,564 That's good. Thank you. 478 00:25:34,564 --> 00:25:36,323 (Keep that.) 479 00:25:38,614 --> 00:25:41,478 It's not as neat as I would like. 480 00:25:41,478 --> 00:25:44,833 "Fill the Savarin tin with butter and leave for a second rise." 481 00:25:46,386 --> 00:25:48,597 I'm going to pour this in. 482 00:25:48,597 --> 00:25:53,178 My second prove's about 20 minutes, and I'm trusting it to then 483 00:25:53,178 --> 00:25:55,551 puff up a bit more in the oven. 484 00:25:55,551 --> 00:25:57,269 "Make caramel shards." 485 00:25:57,269 --> 00:25:58,702 Going to try a bit of caramel, then, 486 00:25:58,702 --> 00:26:01,320 because you know how good I am at caramel! 487 00:26:02,506 --> 00:26:05,043 Last time I made caramel it didn't go too well, but I've been 488 00:26:05,043 --> 00:26:09,339 very careful to sift my sugar and clean the pan beforehand. 489 00:26:09,339 --> 00:26:12,283 I've got my dreaded caramel to make. 490 00:26:13,307 --> 00:26:14,533 That's not good. 491 00:26:15,761 --> 00:26:17,315 It's crystallised. 492 00:26:17,315 --> 00:26:19,729 Is that going to turn? Is it? Is it? 493 00:26:19,729 --> 00:26:22,839 I think I'm going to have to make another lot of caramel. 494 00:26:22,839 --> 00:26:26,971 You take your eye off it for a second and...it burns. 495 00:26:30,162 --> 00:26:33,312 It's done it again! So, let's try it AGAIN. 496 00:26:33,312 --> 00:26:35,890 One, two... 497 00:26:35,890 --> 00:26:39,366 Pour, and then I'll shard afterwards. 498 00:26:39,366 --> 00:26:41,413 - Andrew's caramel... - Andrew's done it, I know. 499 00:26:41,413 --> 00:26:44,481 - Look at Andrew's caramel. - I know, I know. Don't get obsessed with him. 500 00:26:44,481 --> 00:26:46,321 (He's obsessed with you, Jane. 501 00:26:46,321 --> 00:26:49,226 (He is. You're all he talks about.) 502 00:26:49,226 --> 00:26:51,190 SHE LAUGHS 503 00:26:51,190 --> 00:26:53,113 Pop this in the tin now. 504 00:26:53,113 --> 00:26:57,694 That's been proving for 50 minutes, and it has easily doubled in size. 505 00:26:59,086 --> 00:27:03,136 Just going to try and level it a little bit. 506 00:27:03,136 --> 00:27:06,082 I'm going to see how that gets on with 30 minutes. 507 00:27:06,082 --> 00:27:08,209 SHEEP BLEAT 508 00:27:09,314 --> 00:27:11,482 - What's going in there? - White chocolate. - Good. 509 00:27:11,482 --> 00:27:14,836 - And this is for piping the word "Savarin"? - Yes. 510 00:27:16,023 --> 00:27:18,395 Which kind of makes me a bit nervous. 511 00:27:18,395 --> 00:27:22,078 You only get one chance at piping, so it's kind of do or die. 512 00:27:25,186 --> 00:27:27,806 Oh, this is very, very delicate stuff. 513 00:27:33,124 --> 00:27:35,537 You've got a squashed N. 514 00:27:35,537 --> 00:27:37,215 No-one wants a squashed N. 515 00:27:41,348 --> 00:27:44,456 - Yes, my friend. - We're getting there, aren't we? - Yes, my friend. 516 00:27:44,456 --> 00:27:46,256 Aw, thanks. 517 00:27:46,256 --> 00:27:49,079 I may have just got chocolate on you, and I'm so sorry. 518 00:27:49,079 --> 00:27:50,919 I really hope you haven't. 519 00:27:50,919 --> 00:27:52,066 No, we're good. 520 00:27:53,293 --> 00:27:54,806 If I don't go in now... 521 00:27:54,806 --> 00:27:56,647 Otherwise it'll never, 522 00:27:56,647 --> 00:27:58,816 ever get cooked and cooled. 523 00:27:58,816 --> 00:28:02,171 How long do we go for, do we go for 20 minutes? 524 00:28:02,171 --> 00:28:05,525 I'm going to give it 25 minutes, but I'll check it before then. 525 00:28:06,875 --> 00:28:09,534 "Prepare the fruit. 526 00:28:09,534 --> 00:28:12,316 "Orange segments, mango, kiwi, strawberries, pomegranate, 527 00:28:12,316 --> 00:28:13,953 "blueberries and raspberries." 528 00:28:13,953 --> 00:28:18,330 I'm going to cut my fruit in various shapes and sizes... 529 00:28:18,330 --> 00:28:20,539 select the best... 530 00:28:22,626 --> 00:28:25,325 I'm just cutting out segments of orange, 531 00:28:25,325 --> 00:28:29,048 attempting to do it much more neatly than I would at home. 532 00:28:29,048 --> 00:28:32,076 Bakers, halfway through on your Sava... 533 00:28:33,590 --> 00:28:36,045 The first proof was an hour, the second is 15 minutes, 534 00:28:36,045 --> 00:28:38,500 but it's rather large. And it will grow more. 535 00:28:38,500 --> 00:28:39,972 I think I'm going to go in. 536 00:28:42,100 --> 00:28:46,313 I'll just look at 25 minutes and then keep an eye out. 537 00:28:46,313 --> 00:28:48,031 20 minutes to start with. 538 00:28:52,328 --> 00:28:54,864 It's looking absolutely huge. 539 00:28:54,864 --> 00:28:56,705 I'm glad I put it in the oven early. 540 00:28:56,705 --> 00:28:58,874 Cos it means hopefully I can at least get it cool. 541 00:29:02,391 --> 00:29:06,442 - Go. - She's always on time! 542 00:29:07,791 --> 00:29:10,083 Major concern is getting this Savarin cooked, 543 00:29:10,083 --> 00:29:13,766 cos it is taking slightly longer than anticipated. 544 00:29:14,951 --> 00:29:16,506 Wow-ee. 545 00:29:20,678 --> 00:29:22,315 Still not dark enough. 546 00:29:26,938 --> 00:29:29,925 I think it's cooked. 547 00:29:29,925 --> 00:29:32,748 Everyone is like, apart from me at the moment. 548 00:29:32,748 --> 00:29:37,165 "And then use all the syrup - soak the warm Savarin". I read it. 549 00:29:37,165 --> 00:29:40,275 I am going to...brush the top... 550 00:29:41,503 --> 00:29:43,383 It hopefully melts and goes into it. 551 00:29:43,383 --> 00:29:47,025 Then I'm going to turn it out, do this around the sides... 552 00:29:48,580 --> 00:29:50,503 Oh, Jane, that looks good! 553 00:29:57,826 --> 00:30:00,281 This is going to be one sticky Savarin. 554 00:30:03,104 --> 00:30:04,412 Wow-ee! 555 00:30:05,517 --> 00:30:07,153 Smells amazing! 556 00:30:08,790 --> 00:30:10,672 Yeah, I think that's cooked. 557 00:30:14,763 --> 00:30:16,972 I'm going to try turning this out. 558 00:30:25,400 --> 00:30:28,305 It's not quite taken the top of the rim... 559 00:30:30,022 --> 00:30:32,887 15 minutes, bakers. 15 minutes. 560 00:30:35,300 --> 00:30:38,491 Gives me enough time to just... towel down Selasi. 561 00:30:43,892 --> 00:30:45,446 Thank you. 562 00:30:47,696 --> 00:30:50,806 It will come as no surprise to anybody 563 00:30:50,806 --> 00:30:53,219 that I'm having another go at caramel! 564 00:30:54,814 --> 00:30:57,393 A lot of it is coming out the bottom. 565 00:31:00,052 --> 00:31:01,688 I'm waiting for my cake to cool. 566 00:31:01,688 --> 00:31:05,411 It felt a bit warm. I can't risk it with the cream, I really can't. 567 00:31:06,720 --> 00:31:08,315 Unfortunately that is still warm. 568 00:31:08,315 --> 00:31:10,402 Going to put this in the freezer for two minutes. 569 00:31:15,433 --> 00:31:17,643 Come along, caramel, do me a favour. 570 00:31:17,643 --> 00:31:21,203 Bakers, it never Sava-rins, it always Sava-pours. 571 00:31:21,203 --> 00:31:22,879 Five minutes left. 572 00:31:22,879 --> 00:31:25,089 Actually, no, I need to fill it. 573 00:31:26,193 --> 00:31:28,402 I think I could be shard-less. 574 00:31:32,453 --> 00:31:34,252 That's crystallised. 575 00:31:34,252 --> 00:31:37,075 How is it everybody can make caramel and I can't? 576 00:31:38,877 --> 00:31:41,044 Going to go for some sort of star arrangement, 577 00:31:41,044 --> 00:31:43,008 and I'll do mango radially coming outwards, 578 00:31:43,008 --> 00:31:45,135 fill the gaps with strawberries and raspberries, 579 00:31:45,135 --> 00:31:46,853 caramel shards go in... 580 00:31:46,853 --> 00:31:50,086 Still trying to think how I'm going to decorate it, actually. 581 00:31:54,014 --> 00:31:56,713 The cream's melting, it's so hot. 582 00:31:56,713 --> 00:31:59,004 Keep the cream as cold as possible... 583 00:32:06,122 --> 00:32:07,473 How long have we got? 584 00:32:07,473 --> 00:32:08,864 A minute now, bakers, one minute. 585 00:32:16,310 --> 00:32:17,414 Five seconds... 586 00:32:20,850 --> 00:32:24,492 OK, bakers, time's up for the yeasted ring of doom. 587 00:32:24,492 --> 00:32:25,637 Step away. 588 00:32:25,637 --> 00:32:28,009 Bring them up, please, and put them behind your photos 589 00:32:28,009 --> 00:32:31,242 for the judging to commence. 590 00:32:31,242 --> 00:32:34,923 Mary and Paul are looking for a well proved and baked Savarin, 591 00:32:34,923 --> 00:32:37,788 perfectly penetrated with orange syrup, 592 00:32:37,788 --> 00:32:41,592 decorated with fresh fruit and a handwritten chocolate label. 593 00:32:47,075 --> 00:32:49,079 We've got a bit of melting going on with the cream, 594 00:32:49,079 --> 00:32:50,757 but I think we can allow that, Mary. 595 00:32:50,757 --> 00:32:52,188 Did you really say that? 596 00:32:52,188 --> 00:32:53,825 Are you starting to be really nice? 597 00:32:53,825 --> 00:32:55,175 Right. 598 00:32:55,175 --> 00:32:57,303 Start with this one. The decoration isn't bad, 599 00:32:57,303 --> 00:32:59,224 there's a bit of sugar work in there. 600 00:32:59,224 --> 00:33:01,475 The problem with this, for me, it's the colour, 601 00:33:01,475 --> 00:33:03,725 it's overdone. And it's under-proved. 602 00:33:03,725 --> 00:33:07,325 You don't get a lot of definition. If you prove it correctly, 603 00:33:07,325 --> 00:33:11,703 it fills the mould, and therefore you get a better shape. 604 00:33:11,703 --> 00:33:13,503 - But let's get inside and see. - OK. 605 00:33:19,231 --> 00:33:20,989 It's quite close-structured. 606 00:33:20,989 --> 00:33:23,240 And therefore, to penetrate that far down 607 00:33:23,240 --> 00:33:25,244 the liquor's going to find it difficult cos it's 608 00:33:25,244 --> 00:33:27,780 so tight at the top. But - what does it taste like? 609 00:33:31,217 --> 00:33:32,977 Actually, it HAS got down there. 610 00:33:32,977 --> 00:33:34,326 It's got a little bit down there. 611 00:33:34,326 --> 00:33:36,864 - They've written "Savarin" beautifully... - Yep. 612 00:33:36,864 --> 00:33:39,891 ..and that's difficult in this heat, isn't it? 613 00:33:39,891 --> 00:33:41,691 OK, move on. 614 00:33:41,691 --> 00:33:43,327 We have a very similar problem here, 615 00:33:43,327 --> 00:33:46,601 it's under-proved, and again the bake is too strong. 616 00:33:46,601 --> 00:33:49,054 It's slightly overdone, probably by five minutes. 617 00:33:49,054 --> 00:33:51,264 Now, the decoration, I think, is good 618 00:33:51,264 --> 00:33:55,682 and they've bothered to take the membrane off the orange, 619 00:33:55,682 --> 00:34:00,182 - which gives a nice finesse to it. - Let's see what it's like inside. 620 00:34:09,060 --> 00:34:11,024 That bit was soaked beautifully. 621 00:34:11,024 --> 00:34:13,069 It's gone in the bottom where they've soaked it, 622 00:34:13,069 --> 00:34:15,851 poured it down, and it's drawn into the bottom of the cake, 623 00:34:15,851 --> 00:34:18,306 but actually, bang in the middle, there's nothing. 624 00:34:18,306 --> 00:34:20,311 Right. Moving on to the next one. 625 00:34:20,311 --> 00:34:23,093 Now, it's inconsistent in colour. 626 00:34:23,093 --> 00:34:25,383 It's almost like it wasn't mixed properly, 627 00:34:25,383 --> 00:34:27,183 so you've got a light bit and a dark bit. 628 00:34:27,183 --> 00:34:31,152 But the decoration, they've got the "Savarin" on the top, 629 00:34:31,152 --> 00:34:33,076 but for me they've just chopped up an orange 630 00:34:33,076 --> 00:34:35,529 and dumped it on the top. They haven't even segmented it. 631 00:34:35,529 --> 00:34:37,860 No, the membrane's all round the orange, isn't it? 632 00:34:42,443 --> 00:34:45,716 You can see the top there where it's gone down to about here. 633 00:34:45,716 --> 00:34:48,825 That's very visible that it's only soaked in the top. 634 00:34:52,016 --> 00:34:54,267 There's nothing in the middle. 635 00:34:54,267 --> 00:34:56,558 OK. Move on to the last one. 636 00:34:56,558 --> 00:34:58,686 Now, actually, I love the colour of this. 637 00:34:58,686 --> 00:35:01,713 It's slightly under-proved, and you can see where it hasn't 638 00:35:01,713 --> 00:35:03,512 shaped into the moulds at the bottom. 639 00:35:03,512 --> 00:35:05,395 But the colour is perfect. 640 00:35:05,395 --> 00:35:07,318 - Mind you, the shards... - But... 641 00:35:07,318 --> 00:35:10,386 - ..have crystallised. - Yes. 642 00:35:10,386 --> 00:35:12,799 The "Savarin"'s been written well, it's neat, it's tidy, 643 00:35:12,799 --> 00:35:15,786 it's uniform, but I think we need to look into it as well. 644 00:35:15,786 --> 00:35:17,340 Let's have a look. 645 00:35:20,327 --> 00:35:23,803 It looks as though it hasn't quite gone through to the middle again. 646 00:35:23,803 --> 00:35:25,441 Mm. 647 00:35:28,100 --> 00:35:29,818 - Plenty on the outside. - Mm. 648 00:35:32,641 --> 00:35:34,810 There is a little bit in the middle. 649 00:35:34,810 --> 00:35:36,119 OK... 650 00:35:37,715 --> 00:35:41,437 But which of our semifinalists has baked the perfect Savarin? 651 00:35:42,501 --> 00:35:44,833 So, in fourth place... 652 00:35:44,833 --> 00:35:48,024 It's a little bit overbaked, and the orange has not had 653 00:35:48,024 --> 00:35:50,847 its membrane removed. 654 00:35:50,847 --> 00:35:53,097 In third place is this one. 655 00:35:53,097 --> 00:35:56,533 Too dark, just overbaked. Again, quite tight inside as well. 656 00:35:56,533 --> 00:35:58,825 It just needed more proving. 657 00:35:58,825 --> 00:35:59,969 In second place... 658 00:36:01,115 --> 00:36:02,548 ..this one. 659 00:36:02,548 --> 00:36:06,310 Good caramel, a little bit overbaked still. 660 00:36:06,310 --> 00:36:08,970 And in first place is this one. 661 00:36:08,970 --> 00:36:10,893 - Well done, Jane. - Well done, Jane. 662 00:36:10,893 --> 00:36:13,839 The colour on this is perfect. That's exactly the colour 663 00:36:13,839 --> 00:36:17,152 it should be. Decoration was very good. 664 00:36:17,152 --> 00:36:18,420 Oh, wow! 665 00:36:19,812 --> 00:36:22,062 How did I do that? How did I do that? 666 00:36:22,062 --> 00:36:24,066 That's disappointing. 667 00:36:24,066 --> 00:36:25,825 I nailed it as well. 668 00:36:25,825 --> 00:36:28,893 Had I done well in this Technical, I think I'd be all right, 669 00:36:28,893 --> 00:36:31,430 but coming last is very risky. 670 00:36:31,430 --> 00:36:35,603 Today, from the depths of despair, I feel like I'm soaring 671 00:36:35,603 --> 00:36:37,894 on a bit of a high. Today's actually been quite a good one. 672 00:36:37,894 --> 00:36:40,800 I did my best, I really did my best in that. 673 00:36:40,800 --> 00:36:42,271 It's still all to play for tomorrow. 674 00:36:42,271 --> 00:36:45,299 It's a long challenge, a lot to do, a lot to prove tomorrow. 675 00:36:50,781 --> 00:36:52,785 (We can really do this.) 676 00:36:52,785 --> 00:36:55,281 So, two quite fiendish challenges. Who did well? 677 00:36:55,281 --> 00:36:59,658 Andrew and Jane were above the others. And surprise, surprise, 678 00:36:59,658 --> 00:37:02,646 because he made his puff pastry again. 679 00:37:02,646 --> 00:37:04,199 - I know. - But it worked. 680 00:37:04,199 --> 00:37:07,964 Jane and Candice, I'd put them actually equal in the Signature, 681 00:37:07,964 --> 00:37:11,113 and the reason for that is Jane's were not baked. 682 00:37:11,113 --> 00:37:13,364 Mary doesn't entirely agree with you by the looks of it. 683 00:37:13,364 --> 00:37:15,451 Well, I was going to say that Candice, 684 00:37:15,451 --> 00:37:18,765 when you actually looked at them, you couldn't see the 685 00:37:18,765 --> 00:37:22,856 definition of the layers of Palmier because she had so much filling. 686 00:37:22,856 --> 00:37:25,924 It's fair to say that Selasi's butterflies were raw. 687 00:37:25,924 --> 00:37:30,056 Selasi is really going to have to pull up his socks. 688 00:37:30,056 --> 00:37:33,942 One show-stopping bake now stands between these four bakers 689 00:37:33,942 --> 00:37:35,373 and a place in the final. 690 00:37:38,033 --> 00:37:42,247 Good morning, semifinalist bakers and welcome to your semifinal 691 00:37:42,247 --> 00:37:46,257 Showstopper Day. Now, listen up. Today, Paul and Mary 692 00:37:46,257 --> 00:37:49,978 would love for you to make 36 fondant fancies. 693 00:37:49,978 --> 00:37:52,312 Two different types of fondant fancy - 694 00:37:52,312 --> 00:37:55,748 genoise sponge, buttercream and fondant, all made from scratch. 695 00:37:55,748 --> 00:37:59,020 You have four and a half hours on this challenge. 696 00:37:59,020 --> 00:38:02,785 - FRENCH ACCENT: On your mark... - Get set... - And bake. 697 00:38:06,508 --> 00:38:10,312 36 individual fondant fancies, four and a half hours. 698 00:38:10,312 --> 00:38:11,784 Yeah - walk in the park. 699 00:38:11,784 --> 00:38:13,953 Time really is a challenge today. 700 00:38:13,953 --> 00:38:16,858 It's very important for me to nail this Showstopper. 701 00:38:16,858 --> 00:38:19,108 I have to nail it. 702 00:38:19,108 --> 00:38:24,263 I want to see shop-standard fondant fancies. 703 00:38:24,263 --> 00:38:27,618 It may look easy, cos you think it's just a sponge and fondant, 704 00:38:27,618 --> 00:38:30,645 but each component part has to be perfect. 705 00:38:30,645 --> 00:38:33,590 I want to see flat sides, I want to see them beautifully smooth, 706 00:38:33,590 --> 00:38:35,963 I want to see them glossy. 707 00:38:35,963 --> 00:38:40,014 The real difficulty is the genoise sponge, because 708 00:38:40,014 --> 00:38:42,631 in the real world you'd make them the day before 709 00:38:42,631 --> 00:38:45,127 so the sponge is firmed up. 710 00:38:45,127 --> 00:38:47,868 Their sponge is coming out of the oven, cooled 711 00:38:47,868 --> 00:38:49,178 and then cut. 712 00:38:49,178 --> 00:38:54,619 It'll be so difficult to get neat, sharp shapes. 713 00:38:54,619 --> 00:38:56,174 We want sheer perfection. 714 00:38:58,219 --> 00:39:01,246 Genoise isn't my sponge of choice, for sure. 715 00:39:01,246 --> 00:39:02,965 I do have to get this right. 716 00:39:02,965 --> 00:39:05,992 If it doesn't go right, I'll make it again. 717 00:39:05,992 --> 00:39:10,656 I've just chosen flavours, really, that the kids love. 718 00:39:10,656 --> 00:39:15,197 So I'm doing a pistachio sponge with a raspberry curd 719 00:39:15,197 --> 00:39:16,997 and a raspberry buttercream. 720 00:39:16,997 --> 00:39:19,779 Jane will cut her pistachio sponge into heart shapes, 721 00:39:19,779 --> 00:39:23,338 before filling with a raspberry curd and covering with raspberry fondant. 722 00:39:23,338 --> 00:39:27,553 Her second fancies will use lemon curd to add zest to her sponge. 723 00:39:27,553 --> 00:39:29,680 - Hello, Jane. - Good morning, Jane. - Morning. 724 00:39:29,680 --> 00:39:32,665 Tell us a little bit about how you're doing the fondant. 725 00:39:32,665 --> 00:39:35,898 - I dip using my potato masher. - Nice. 726 00:39:35,898 --> 00:39:38,066 Are you a pourer? You're a dipper then, not a pourer. 727 00:39:38,066 --> 00:39:39,251 I'm a dipper. 728 00:39:39,251 --> 00:39:42,034 Are you a dipper, dunker or pourer, Mary? 729 00:39:42,034 --> 00:39:46,657 - I think I'm a pourer. - Pourer. - But I think that's quite a clever idea. 730 00:39:46,657 --> 00:39:50,952 You've got to do well on the last Showstopper. 731 00:39:50,952 --> 00:39:54,103 Good advice from Paul. Do well, don't do badly. 732 00:39:54,103 --> 00:39:55,862 Do well. 733 00:39:56,885 --> 00:40:00,444 This is the final challenge, to get to the final, so... 734 00:40:00,444 --> 00:40:04,003 everyone's sort of ready to bring their A-game. 735 00:40:04,003 --> 00:40:08,994 This one is going to be kind of Victoria sponge-inspired... 736 00:40:08,994 --> 00:40:10,837 So it's going to be a vanilla genoise, 737 00:40:10,837 --> 00:40:13,741 raspberry jam and a vanilla buttercream. 738 00:40:13,741 --> 00:40:16,645 Andrew's Victoria sandwich fancies may be simple, 739 00:40:16,645 --> 00:40:19,099 but together with his chocolate and coffee fancies, 740 00:40:19,099 --> 00:40:22,373 he's hoping to create a philharmonic fondant orchestra of cakes, 741 00:40:22,373 --> 00:40:24,991 decorating each of his 36 fondant fancies 742 00:40:24,991 --> 00:40:27,282 with sheet music and bow ties. 743 00:40:27,282 --> 00:40:28,795 There is a musical theme to this, 744 00:40:28,795 --> 00:40:31,087 I'm calling these my philharmonic fondants. 745 00:40:31,087 --> 00:40:33,459 I'm going to do orchestra players and then a choir, 746 00:40:33,459 --> 00:40:35,710 with sheet music behind. 747 00:40:35,710 --> 00:40:37,755 I've not done this to time at home. 748 00:40:37,755 --> 00:40:41,560 A lot of elements, so the quicker I can get this sponge done... 749 00:40:41,560 --> 00:40:46,143 The shallower the cake tins, the quicker the sponges will bake... 750 00:40:46,143 --> 00:40:49,047 So all I'm going to do with this is just gently tilt it. 751 00:40:49,047 --> 00:40:50,642 ..allowing more time for cooling, 752 00:40:50,642 --> 00:40:53,383 coating and then covering with fondant icing. 753 00:40:54,405 --> 00:40:56,329 It's fine. It's just going in. 754 00:41:05,206 --> 00:41:07,824 I think some of the other bakers are using Swiss roll tins, 755 00:41:07,824 --> 00:41:11,016 so theirs are going to cook and cool quicker than mine. 756 00:41:11,016 --> 00:41:12,816 I didn't even consider doing that, 757 00:41:12,816 --> 00:41:16,743 I got this idea of making a couple of big ones in my head, 758 00:41:16,743 --> 00:41:18,870 and I haven't wavered from that path. 759 00:41:18,870 --> 00:41:22,429 First batch in the oven, ten minutes. That's it. 760 00:41:22,429 --> 00:41:24,598 And I need to do my second batch. 761 00:41:30,490 --> 00:41:31,799 - Hi, Candice. - Hello. 762 00:41:31,799 --> 00:41:35,726 Your two genoise, are they exactly the same recipe? 763 00:41:35,726 --> 00:41:37,853 No, one of them is a chocolate genoise, 764 00:41:37,853 --> 00:41:41,453 and the other one is an almond-flavoured genoise. 765 00:41:41,453 --> 00:41:44,031 Candice is hoping to book HER place in the final 766 00:41:44,031 --> 00:41:46,691 with a chocolate praline fondant fancy, 767 00:41:46,691 --> 00:41:50,536 and a cherry Bakewell-inspired fancy, decorated with lilac-coloured 768 00:41:50,536 --> 00:41:54,585 icing, and a liqueur-soaked cherry surprise in the middle. 769 00:41:54,585 --> 00:41:56,387 - This are your cherries. - Yep. 770 00:41:56,387 --> 00:41:58,390 How are you going to thicken that? 771 00:41:58,390 --> 00:42:00,436 I didn't want it any thicker than that. 772 00:42:00,436 --> 00:42:02,809 Because what I do is actually put the cherries in whole 773 00:42:02,809 --> 00:42:04,936 into the middle, with a little bit of the juice, 774 00:42:04,936 --> 00:42:06,614 and the juice soaks into the sponge. 775 00:42:06,614 --> 00:42:08,823 So this will go into that hole... 776 00:42:08,823 --> 00:42:11,850 - Yeah. - ..and the juice will go down like a drizzle? 777 00:42:11,850 --> 00:42:15,286 - Yes. But not a huge amount, so it doesn't saturate the sponge. - Right. 778 00:42:15,286 --> 00:42:17,987 - The thing is, you've got to get it finished on time. - Yeah. 779 00:42:17,987 --> 00:42:19,828 - Bonne chance. - Merci beaucoup! 780 00:42:23,100 --> 00:42:27,315 They're always telling me I do too much, but, yeah, semifinal! 781 00:42:29,646 --> 00:42:30,710 That looks good. 782 00:42:32,510 --> 00:42:33,778 Not ready yet. 783 00:42:36,724 --> 00:42:38,811 - Hello, Selasi. - Good morning. 784 00:42:38,811 --> 00:42:41,551 Now, you've never had a great Technical Challenge. 785 00:42:41,551 --> 00:42:43,147 Yeah. I know it! 786 00:42:43,147 --> 00:42:45,725 - Now, coming into the Showstopper... - Yeah. 787 00:42:48,056 --> 00:42:50,470 - ..I want you to do well, mate. - Cheers. - I really do. 788 00:42:50,470 --> 00:42:54,970 Selasi's hoping to do well by going small and delicate 789 00:42:54,970 --> 00:42:57,426 with his lime and ginger-flavoured fancies, 790 00:42:57,426 --> 00:43:00,821 and vanilla and raspberry Prosecco velvet fancies, 791 00:43:00,821 --> 00:43:02,989 with a bright pink sponge. 792 00:43:02,989 --> 00:43:05,689 Fascinating colour. Little bit of... 793 00:43:05,689 --> 00:43:08,839 - Oh, no, I just did that, just to check that. - Oh, right, you did that. 794 00:43:08,839 --> 00:43:10,762 It's a bit of a split. 795 00:43:10,762 --> 00:43:12,398 Did you sieve your flour? 796 00:43:12,398 --> 00:43:15,426 I never really sieve my flour, even at home. 797 00:43:15,426 --> 00:43:16,653 If you don't sieve your flour, 798 00:43:16,653 --> 00:43:21,195 - sometimes you get pockets of flour... - Yeah. - ..in the genoise. 799 00:43:24,590 --> 00:43:26,839 - Thanks, Selasi. - Thank you. - Thank you. 800 00:43:31,013 --> 00:43:34,408 I'm making my sponge again, cos... 801 00:43:34,408 --> 00:43:36,004 Mary made a comment. 802 00:43:36,004 --> 00:43:39,727 "You didn't sieve your flour." That means she's going to be looking 803 00:43:39,727 --> 00:43:42,469 for air pockets, so that's why I'm doing it again. 804 00:43:42,469 --> 00:43:45,741 I've lost a little time, but that's a risk I'm willing to take. 805 00:43:46,969 --> 00:43:49,545 An hour of the bake has already gone. 806 00:43:50,651 --> 00:43:52,410 I'm going to leave that for five minutes 807 00:43:52,410 --> 00:43:53,719 then whack it in the freezer. 808 00:43:53,719 --> 00:43:56,050 It's about getting everything chilled down in time. 809 00:43:56,050 --> 00:43:58,137 This looks so much better. 810 00:44:00,141 --> 00:44:03,292 I'm a bit behind, cos I had to make my sponge again. 811 00:44:11,597 --> 00:44:12,905 Right, going in. 812 00:44:16,628 --> 00:44:19,492 Now, this is a good moment, this is like an '80s pop video, isn't it? 813 00:44:19,492 --> 00:44:21,538 Suddenly it's all very, very Ultravox. 814 00:44:21,538 --> 00:44:24,238 - Who needs a smoke machine? - I know. 815 00:44:24,238 --> 00:44:27,470 - And I've just breathed most of that in, thanks for that(!) - Yeah, me too! 816 00:44:27,470 --> 00:44:28,738 Sorry! 817 00:44:28,738 --> 00:44:30,579 This is going to be my buttercream 818 00:44:30,579 --> 00:44:32,707 that's going in the vanilla fondants... 819 00:44:32,707 --> 00:44:36,143 I'm going to divide this in between two, and oomph up the lemon in one 820 00:44:36,143 --> 00:44:38,107 and add some raspberry to the other. 821 00:44:38,107 --> 00:44:41,748 The second batch is going to be lime and ginger genoise sponge. 822 00:44:43,302 --> 00:44:45,184 Mary's watching. Make sure... 823 00:44:47,312 --> 00:44:48,703 ..I'm doing it right. 824 00:44:48,703 --> 00:44:52,017 So now, hopefully, she won't be looking for air pockets. 825 00:44:52,017 --> 00:44:54,103 This is the semifinal. 826 00:44:54,103 --> 00:44:59,340 You know, there's a certain look of dedication on everybody's faces. 827 00:44:59,340 --> 00:45:04,003 I think fondant fancies is a fantastic challenge for a semifinal. 828 00:45:04,003 --> 00:45:05,395 These are very, very flimsy. 829 00:45:05,395 --> 00:45:09,117 You can see just they're very fiddly little items. 830 00:45:09,117 --> 00:45:11,736 I mean, the heart-shaped one can be quite tricky. 831 00:45:11,736 --> 00:45:14,477 Because of the bend on the top of the heart, where it comes in, 832 00:45:14,477 --> 00:45:17,463 creates a crease, if you're not straight, 833 00:45:17,463 --> 00:45:20,327 that shows up a huge amount of problems. 834 00:45:20,327 --> 00:45:22,946 So I'll be looking to see how neat those hearts are going to be. 835 00:45:27,281 --> 00:45:29,287 Second one is good, I'm happy with that. 836 00:45:30,514 --> 00:45:34,441 As the other bakers' final sponges are ready to come OUT of the oven... 837 00:45:34,441 --> 00:45:36,487 - Sponge has actually risen! - SHE LAUGHS 838 00:45:37,877 --> 00:45:40,169 ..Selasi's is only just going in. 839 00:45:44,628 --> 00:45:47,534 I'm really, really behind. But I'll be all right. 840 00:45:47,534 --> 00:45:51,788 Bakers, as I said to Idris Elba last weekend, 841 00:45:51,788 --> 00:45:55,020 you have two and a quarter hours to tickle my fancy. 842 00:45:55,020 --> 00:45:56,737 Halfway through, bakers. 843 00:45:56,737 --> 00:45:59,560 The ones you buy in the shop don't have anything in the middle. 844 00:45:59,560 --> 00:46:02,016 So these are like a nice little hidden surprise. 845 00:46:02,016 --> 00:46:05,166 To achieve a perfect finish on their fondant icing, the bakers 846 00:46:05,166 --> 00:46:09,093 must first cover their sponges with an even crumb coat of buttercream. 847 00:46:09,093 --> 00:46:11,261 It's fiddly. I don't like this bit. 848 00:46:11,261 --> 00:46:12,693 The first two are fun, 849 00:46:12,693 --> 00:46:17,438 and the remaining 34 are an exercise in endurance. 850 00:46:17,438 --> 00:46:20,834 My buttercream is going to go in the hole in the middle, 851 00:46:20,834 --> 00:46:23,453 and not on the outside or on the top. 852 00:46:23,453 --> 00:46:26,276 Because I found that just so time-consuming. 853 00:46:26,276 --> 00:46:30,448 They may be mini cakes, but this is a massive job. 854 00:46:30,448 --> 00:46:33,149 I'm giving them a reasonable bit of individual attention, 855 00:46:33,149 --> 00:46:35,194 until I'm roughly happy with their appearance. 856 00:46:35,194 --> 00:46:39,040 But if I perfected each one, I could spend double the time on each one. 857 00:46:39,040 --> 00:46:40,840 Which I don't have. 858 00:46:40,840 --> 00:46:44,112 Say you spent five minutes on each one, 859 00:46:44,112 --> 00:46:45,954 that's three hours. 860 00:46:45,954 --> 00:46:47,673 There's a lot to get done. 861 00:46:47,673 --> 00:46:50,045 I don't think I'll ever make these again. 862 00:46:53,359 --> 00:46:56,304 Can I just say, I'm loving your fondant straddle. 863 00:46:56,304 --> 00:46:58,718 You're going to end up with thighs of steel. 864 00:46:58,718 --> 00:47:00,559 You are anchoring in there, mate. 865 00:47:03,341 --> 00:47:04,405 Come on, CB. 866 00:47:05,714 --> 00:47:10,582 This is not a comfortable position or activity. 867 00:47:10,582 --> 00:47:13,446 I've got a bit of stamina. 868 00:47:13,446 --> 00:47:15,123 I'm the baking athlete. 869 00:47:16,106 --> 00:47:18,232 Bakers, you'll find out 870 00:47:18,232 --> 00:47:20,687 if your fondant fancies are fantastic enough for the final 871 00:47:20,687 --> 00:47:22,160 in half an hour. 872 00:47:22,160 --> 00:47:23,388 Always time for a cup of tea. 873 00:47:23,388 --> 00:47:25,023 Half an hour, bakers. 874 00:47:26,456 --> 00:47:29,155 I'm going to start dipping them in... 875 00:47:29,155 --> 00:47:31,118 This is a critical part of the bake. 876 00:47:31,118 --> 00:47:32,592 And pour... 877 00:47:32,592 --> 00:47:35,620 Pouring the fondant will reveal who has achieved the smooth sides 878 00:47:35,620 --> 00:47:37,993 that Mary and Paul are looking for. 879 00:47:37,993 --> 00:47:41,430 My coating technique is trying to make sure that the whole thing 880 00:47:41,430 --> 00:47:45,478 is covered, and then it travels nicely down the sides. 881 00:47:45,478 --> 00:47:47,034 Hi, Mary. You all right? 882 00:47:50,511 --> 00:47:53,252 Did you ever think, when you were growing up, that one day you 883 00:47:53,252 --> 00:47:57,998 would be making tiny, pastel pink sponge cubes to entertain people? 884 00:47:57,998 --> 00:47:59,797 To entertain people! 885 00:47:59,797 --> 00:48:02,376 There is a danger that you might end up with little bits of sponge 886 00:48:02,376 --> 00:48:06,794 in your fondant, but it's a risk worth taking, to be honest. 887 00:48:06,794 --> 00:48:08,307 Phew! 888 00:48:08,307 --> 00:48:10,843 I'm feeling the pressure, I am feeling the pressure. 889 00:48:12,931 --> 00:48:17,799 This is the pale green that's going over my lemon fondants. 890 00:48:17,799 --> 00:48:20,336 There we go. Round two. 891 00:48:20,336 --> 00:48:21,971 These are my lime ones. 892 00:48:21,971 --> 00:48:26,473 They're better than the vanilla ones, I think. So much better. 893 00:48:26,473 --> 00:48:28,436 But there's nothing I can do now. 894 00:48:30,645 --> 00:48:33,917 This definitely gets very repetitive. 895 00:48:33,917 --> 00:48:35,554 They're all covered. 896 00:48:35,554 --> 00:48:40,095 So I've got all my elements, it's just the decorating. 897 00:48:40,095 --> 00:48:41,159 Oopsie. 898 00:48:42,345 --> 00:48:44,268 I'm not happy with them. 899 00:48:44,268 --> 00:48:46,232 They're definitely not perfect! 900 00:48:47,951 --> 00:48:50,078 But...I will finish it. 901 00:48:53,146 --> 00:48:56,460 Bakers, that's 15 minutes on your resplendent fondants. 902 00:48:56,460 --> 00:48:58,424 I haven't got my decorations done. 903 00:48:58,424 --> 00:49:02,473 Still doesn't give me enough time, but...we can try it. 904 00:49:02,473 --> 00:49:04,764 But - let's get all with some decoration on. 905 00:49:04,764 --> 00:49:06,688 This is the almond buttercream. 906 00:49:15,401 --> 00:49:17,365 - Breathe. - Breathing, breathing, breathing! 907 00:49:17,365 --> 00:49:19,166 - And...breathe... - This is a speed thing. 908 00:49:19,166 --> 00:49:20,230 Three, six, nine, ten. 909 00:49:20,230 --> 00:49:21,293 11, 12, 13, 14... 910 00:49:21,293 --> 00:49:23,830 Two, four, six, eight, ten, 12... 911 00:49:23,830 --> 00:49:25,793 This is actual insanity. 912 00:49:29,147 --> 00:49:31,724 Semifinalists, five on your fondant fancies. 913 00:49:31,724 --> 00:49:34,466 Five minutes on your fondant fancies. 914 00:49:34,466 --> 00:49:36,430 (So messy! They're so messy!) 915 00:49:36,430 --> 00:49:40,438 I'm still going to present something. We don't give up. 916 00:49:40,438 --> 00:49:42,361 In my household. 917 00:49:42,361 --> 00:49:43,712 SHE GASPS 918 00:49:49,889 --> 00:49:51,362 It's OK. It's OK. 919 00:49:55,945 --> 00:49:57,253 Think, CB, think. 920 00:50:02,122 --> 00:50:04,535 I can't do any more now, so... 921 00:50:04,535 --> 00:50:06,990 that is how it will have to be. 922 00:50:06,990 --> 00:50:08,954 This is manic. Absolutely manic. 923 00:50:17,095 --> 00:50:21,594 Fondant and fanciable semifinalists... 924 00:50:21,594 --> 00:50:23,886 the bake's over. Step away from your bakes, please. 925 00:50:26,504 --> 00:50:28,100 My fondant is just oozing. 926 00:50:36,446 --> 00:50:39,391 Candice, do you want to bring your Showstopper up? 927 00:50:44,670 --> 00:50:47,329 - MARY: - It's a very nice display. 928 00:50:47,329 --> 00:50:49,579 You chose to do an awful lot of work, 929 00:50:49,579 --> 00:50:51,052 and looks as though it's worked out. 930 00:50:51,052 --> 00:50:54,651 I think the praline ones, with the nuts on the end, look quite nice. 931 00:50:54,651 --> 00:50:56,001 A little bit messy at the bottom, 932 00:50:56,001 --> 00:50:57,719 they could have done with tidying up. 933 00:50:57,719 --> 00:50:59,315 It was just time at the end, yeah. 934 00:50:59,315 --> 00:51:01,606 So let's try the praline ones first. 935 00:51:06,516 --> 00:51:09,871 Now, that DOES look exciting when you cut inside. 936 00:51:09,871 --> 00:51:12,407 A lovely surprise there in the middle. 937 00:51:12,407 --> 00:51:14,861 A beautiful, textured sponge, 938 00:51:14,861 --> 00:51:17,603 and the right amount of fondant round the outside. 939 00:51:23,371 --> 00:51:25,498 There's nowt wrong with that! 940 00:51:25,498 --> 00:51:29,262 - The flavours all go well together. - Thank you. - It's beautiful. 941 00:51:29,262 --> 00:51:31,717 - I think your textures are spot on. - Thank you very much. 942 00:51:31,717 --> 00:51:33,353 Looks pretty good. Right... 943 00:51:34,826 --> 00:51:36,299 - Well, that's soft. - Ooh! 944 00:51:38,467 --> 00:51:40,308 It's neat... 945 00:51:40,308 --> 00:51:43,007 I was really worried, when you were putting that sponge in, 946 00:51:43,007 --> 00:51:46,853 with all the runny liquid round the outside. But you clever girl, 947 00:51:46,853 --> 00:51:51,068 it has not bled into the genoise sponge. 948 00:51:51,068 --> 00:51:52,909 Let's see what it tastes like. 949 00:51:52,909 --> 00:51:55,895 It's a beautiful genoise, actually. The flavours are fantastic. 950 00:51:55,895 --> 00:51:59,454 You've made two cracking fondant fancies. 951 00:51:59,454 --> 00:52:03,218 They don't LOOK so brilliant, but they're stunning. 952 00:52:03,218 --> 00:52:04,936 - Thank you. - Thank you. 953 00:52:04,936 --> 00:52:06,123 Thank you very much. 954 00:52:12,914 --> 00:52:14,306 It's very dainty. 955 00:52:14,306 --> 00:52:16,064 They're quite small as well, 956 00:52:16,064 --> 00:52:18,683 - if I'm honest. - I didn't want to do a big one, 957 00:52:18,683 --> 00:52:21,792 because I've had a problem with big bakes in the past. 958 00:52:21,792 --> 00:52:24,615 You've got a lovely shine on the butterflies. 959 00:52:24,615 --> 00:52:27,847 But it's a bit of a matt finish with the flowers. 960 00:52:27,847 --> 00:52:33,369 And the genoise is peeking through where the icing isn't even. 961 00:52:33,369 --> 00:52:35,948 OK. Let's try this top one. 962 00:52:35,948 --> 00:52:37,011 This is the...? 963 00:52:37,011 --> 00:52:39,874 Vanilla pink velvet with white chocolate icing. 964 00:52:45,438 --> 00:52:48,588 I'm not madly excited by the flavour. 965 00:52:48,588 --> 00:52:49,897 I know it's white chocolate, 966 00:52:49,897 --> 00:52:54,521 but it's not really coming through to me. It's just very, very sweet. 967 00:52:54,521 --> 00:52:55,953 It's VERY sweet. 968 00:52:55,953 --> 00:52:57,916 I think the sponge is baked to perfection, 969 00:52:57,916 --> 00:53:00,208 - if I'm honest, I think the sponge is fantastic. - Cheers. 970 00:53:00,208 --> 00:53:01,967 It's not particularly good fondant, 971 00:53:01,967 --> 00:53:04,462 it's just sweetness with a great sponge inside. 972 00:53:06,058 --> 00:53:08,594 Right. Let's try the butterfly. 973 00:53:08,594 --> 00:53:10,026 Can you remind us of this one again? 974 00:53:10,026 --> 00:53:14,772 - And that's lime and ginger. - Lime and ginger. - Maybe don't try the icing. 975 00:53:14,772 --> 00:53:18,044 - Don't try the icing! - It's too sweet. - It's too sweet. 976 00:53:19,722 --> 00:53:22,585 - They're quite thin, aren't they? - Yeah. 977 00:53:22,585 --> 00:53:24,631 There's very little sponge here... 978 00:53:24,631 --> 00:53:26,962 The sweetness is there. 979 00:53:26,962 --> 00:53:30,072 But then the tang coming in is beautiful. 980 00:53:30,072 --> 00:53:31,627 That's a potent lime, that. 981 00:53:31,627 --> 00:53:33,918 It's lovely, it's not as sweet as the last one. 982 00:53:33,918 --> 00:53:34,982 Thanks, Selasi. 983 00:53:41,977 --> 00:53:44,800 The biggest fault is obviously all the crumb has come on the outside, 984 00:53:44,800 --> 00:53:47,050 so when you poured the fondant on, it's going to crumble, 985 00:53:47,050 --> 00:53:50,078 it's gone to the side, and you can see every single crumb. 986 00:53:50,078 --> 00:53:51,509 I know. 987 00:53:51,509 --> 00:53:55,314 But it's important for them to look very smart and tempting. 988 00:53:55,314 --> 00:53:57,809 All right, we'll start with the hearts. 989 00:53:59,200 --> 00:54:00,796 Let's have a look. 990 00:54:00,796 --> 00:54:01,983 - MEL: - Lovely. 991 00:54:01,983 --> 00:54:03,455 SHE SIGHS WITH RELIEF 992 00:54:03,455 --> 00:54:06,155 Very neat. Sponge looks good. 993 00:54:06,155 --> 00:54:09,714 Marzipan, buttercream, and then that's the raspberry...? 994 00:54:09,714 --> 00:54:11,924 That's the curd, yeah, the raspberry curd. 995 00:54:17,243 --> 00:54:20,719 Very good rise on your genoise as well. 996 00:54:20,719 --> 00:54:22,561 The flavours go well together, 997 00:54:22,561 --> 00:54:27,347 - but it's just so sad you didn't put something on the outside. - Yes. 998 00:54:27,347 --> 00:54:29,638 Now, lemon should win. 999 00:54:29,638 --> 00:54:33,075 - Cos it's bit of a favourite of both Mary's and mine, actually. - Hope so! 1000 00:54:36,757 --> 00:54:38,966 Now, the lemon's coming through. 1001 00:54:38,966 --> 00:54:41,297 But, you see, it needs something sharp, 1002 00:54:41,297 --> 00:54:44,203 because a fondant fancy is so sweet. 1003 00:54:44,203 --> 00:54:47,679 So if you have something sharp, it just brings it all together. 1004 00:54:47,679 --> 00:54:49,767 It's a shame. The top looks good, 1005 00:54:49,767 --> 00:54:51,730 just the side's let you down a little bit. 1006 00:54:51,730 --> 00:54:54,226 - Yeah. - But the flavours are good, the flavours are good. - Sorry. 1007 00:55:00,035 --> 00:55:02,039 The presentation is stunning. 1008 00:55:02,039 --> 00:55:06,745 Both of them, you've gone simple, which, in a way, is a good idea. 1009 00:55:06,745 --> 00:55:11,204 You're got a good finish on the fondant of the coffee ones. 1010 00:55:11,204 --> 00:55:15,990 As we come down, the jam is pouring out of the lower ones. 1011 00:55:17,463 --> 00:55:21,186 Have you got buttercream on the outside before you put 1012 00:55:21,186 --> 00:55:22,945 - the fondant on? - Yes, I did. 1013 00:55:22,945 --> 00:55:24,541 It was maybe a little thin in places, 1014 00:55:24,541 --> 00:55:26,382 which is probably why you can see the jam. 1015 00:55:26,382 --> 00:55:29,491 I think what we'll do is we'll start with the vanilla... 1016 00:55:35,750 --> 00:55:38,245 Good jam, good sponge, good flavour. 1017 00:55:38,245 --> 00:55:39,883 Sharp and to the point. 1018 00:55:39,883 --> 00:55:41,600 Textures are excellent. 1019 00:55:41,600 --> 00:55:43,728 Let's try this mocha one. 1020 00:55:43,728 --> 00:55:44,791 Cuts well. 1021 00:55:49,292 --> 00:55:52,196 There's a little bit too much buttercream for me. 1022 00:55:52,196 --> 00:55:54,529 In a way, wise, to get that lovely finish, 1023 00:55:54,529 --> 00:55:58,088 but when you come to eat it, it's a little bit too buttery. 1024 00:55:58,088 --> 00:55:59,519 Textures are good. 1025 00:55:59,519 --> 00:56:02,301 The mocha coming through works really well, actually. 1026 00:56:05,289 --> 00:56:07,171 Which one took your fondant fancy, Mary, 1027 00:56:07,171 --> 00:56:08,603 which was your favourite today? 1028 00:56:08,603 --> 00:56:12,611 Well, Candice, I have never tasted better flavours. 1029 00:56:12,611 --> 00:56:14,289 She really pushed the boat out. 1030 00:56:14,289 --> 00:56:16,293 If it was tidier around the side, 1031 00:56:16,293 --> 00:56:18,994 she would have done much better on appearance. 1032 00:56:18,994 --> 00:56:21,693 Andrew did incredibly well on the first day. 1033 00:56:21,693 --> 00:56:24,394 Has this challenge lived up to expectations? 1034 00:56:24,394 --> 00:56:28,443 He's done very well with this challenge. Because he went simple. 1035 00:56:28,443 --> 00:56:29,549 He's up for Star Baker, 1036 00:56:29,549 --> 00:56:33,313 I think Candice has to be up there as well. Selasi... 1037 00:56:33,313 --> 00:56:34,703 What can you say about Selasi? 1038 00:56:34,703 --> 00:56:37,484 Those are a little bit basic. 1039 00:56:37,484 --> 00:56:41,494 And of course, they are just a little bit clumsy. 1040 00:56:41,494 --> 00:56:45,668 Jane had a bit of an issue with her tidiness, didn't she, Mary? 1041 00:56:45,668 --> 00:56:48,859 She didn't coat the outsides with buttercream. 1042 00:56:48,859 --> 00:56:50,864 And really, when you look at them, 1043 00:56:50,864 --> 00:56:53,440 they're very, very lumpy round the outside. 1044 00:57:03,341 --> 00:57:05,918 Bakers, I've got the great job. 1045 00:57:05,918 --> 00:57:10,786 I get to announce which one of you is to be Star Baker this week. 1046 00:57:10,786 --> 00:57:14,918 I may not be Mystic Meg, but I read your Palmier, 1047 00:57:14,918 --> 00:57:19,869 and I saw that your Savarin was going to be incroyable, 1048 00:57:19,869 --> 00:57:22,692 and your fondant fancies were going to be fantastique. 1049 00:57:22,692 --> 00:57:26,538 Mystery Star Baker, mystery no more, you are... 1050 00:57:29,320 --> 00:57:32,633 - ..Andrew. - Yeah! - Well done. - Well done! 1051 00:57:32,633 --> 00:57:35,087 - Well done, Andrew. - THEY APPLAUD 1052 00:57:35,087 --> 00:57:37,134 I have the less pleasant task this week. 1053 00:57:37,134 --> 00:57:40,857 And I know that this is a really hard week for anyone to leave. 1054 00:57:40,857 --> 00:57:45,397 And so it's with real, incredible sadness that this week... 1055 00:57:45,397 --> 00:57:46,748 we say goodbye to... 1056 00:57:48,588 --> 00:57:50,634 ..Selasi. 1057 00:57:50,634 --> 00:57:53,498 - Who we just love! - We love. 1058 00:57:53,498 --> 00:57:56,116 I'm using this as an excuse to get very, very close to you, Selasi. 1059 00:57:56,116 --> 00:57:58,979 - I want to get closer.. - Get off, get off him! 1060 00:57:58,979 --> 00:58:01,393 - Aw! - Selasi! 1061 00:58:01,393 --> 00:58:04,052 It's a massively great achievement, personally and for my family 1062 00:58:04,052 --> 00:58:05,690 for getting this far in the semifinals. 1063 00:58:05,690 --> 00:58:07,449 Come on, bring it in again. He's mine. 1064 00:58:07,449 --> 00:58:10,640 It's been absolutely... yeah, amazing, splendid. 1065 00:58:10,640 --> 00:58:12,113 Splendid. Loved it all. 1066 00:58:12,113 --> 00:58:15,508 No-one's more sad than me to say goodbye to Selasi. 1067 00:58:15,508 --> 00:58:17,963 What a character, what a baker. 1068 00:58:17,963 --> 00:58:20,745 I'm very proud of Selasi, I think he's a great baker. 1069 00:58:20,745 --> 00:58:22,831 And he'll carry on doing it, you know. 1070 00:58:22,831 --> 00:58:26,513 I don't have words, I really don't. I could cry, actually! 1071 00:58:26,513 --> 00:58:29,295 And I haven't being close to crying all day! 1072 00:58:29,295 --> 00:58:32,322 - Welcome to the final. - Thank you so much. 1073 00:58:32,322 --> 00:58:35,513 I'm so proud of myself. So happy! 1074 00:58:35,513 --> 00:58:37,763 Feels absolutely incredible to be in the final. 1075 00:58:37,763 --> 00:58:40,422 And to get Star Baker as well, I really wasn't expecting that. 1076 00:58:40,422 --> 00:58:41,977 Yes! 1077 00:58:43,327 --> 00:58:46,110 Ten weeks ago, 12 bakers entered the tent. 1078 00:58:47,091 --> 00:58:48,931 Come into the Mel/Sue sandwich. 1079 00:58:48,931 --> 00:58:50,078 One by one... 1080 00:58:50,078 --> 00:58:52,573 - Michael. - ..we bid them farewell. 1081 00:58:52,573 --> 00:58:54,946 - I reached my limit. - I knew it was coming. 1082 00:58:54,946 --> 00:58:56,787 - Tom. - Benjamina. 1083 00:58:56,787 --> 00:58:59,323 I'd have loved to be in the final, but we can't all go. 1084 00:58:59,323 --> 00:59:01,042 Now, just three remain. 1085 00:59:01,042 --> 00:59:02,311 Right, calm down now. 1086 00:59:02,311 --> 00:59:05,583 But who will be crowned the winner 1087 00:59:05,583 --> 00:59:08,324 of The Great British Bake Off 2016? 1088 00:59:08,324 --> 00:59:09,880 The winner is... 1089 00:59:09,880 --> 00:59:11,065 SHEEP BLEAT