1 00:00:02,000 --> 00:00:04,280 - Last time... - Very floral. - ..it was Botanical Week. 2 00:00:04,280 --> 00:00:05,360 This is a complete mess. 3 00:00:05,360 --> 00:00:06,920 After a disappointing start... 4 00:00:06,920 --> 00:00:08,840 I guess I would have liked it to be a bit stiffer. 5 00:00:08,840 --> 00:00:11,200 ..Rav and Andrew were on a rescue mission. 6 00:00:11,200 --> 00:00:13,160 Mine is so wet. 7 00:00:13,160 --> 00:00:17,960 As emotions ran high, it was Andrew who survived. 8 00:00:17,960 --> 00:00:19,760 And Rav was sent home. 9 00:00:19,760 --> 00:00:22,040 I've always said that I'm like a cat with nine lives 10 00:00:22,040 --> 00:00:23,360 and my lives were running out! 11 00:00:23,360 --> 00:00:26,760 Despite Candice's impressive cake for all seasons, 12 00:00:26,760 --> 00:00:29,840 and Selasi's perfect sponge and piping, 13 00:00:29,840 --> 00:00:33,240 it was Tom who stole the Star Baker crown for a second time. 14 00:00:33,240 --> 00:00:36,520 Great jasmine flavour in there. That's impressive. 15 00:00:36,520 --> 00:00:38,600 Now, it's Dessert Week. 16 00:00:38,600 --> 00:00:40,440 Let's add some sugar. 17 00:00:40,440 --> 00:00:43,160 A Signature that's all about the swirl. 18 00:00:43,160 --> 00:00:45,080 This is always so hard. 19 00:00:45,080 --> 00:00:47,440 A Technical that's all about the nuts. 20 00:00:47,440 --> 00:00:48,760 Ohhhhh! 21 00:00:48,760 --> 00:00:51,280 And a mini Showstopper that's a massive challenge. 22 00:00:51,280 --> 00:00:53,280 The moment of truth. 23 00:00:53,280 --> 00:00:55,840 - Oh, no...! - Disaster. 24 00:01:19,360 --> 00:01:20,840 Over the next two days, 25 00:01:20,840 --> 00:01:23,640 the bakers will be tested on a trio of desserts. 26 00:01:23,640 --> 00:01:24,960 Three challenges, 27 00:01:24,960 --> 00:01:29,280 three chances to win Star Baker and avoid leaving the tent. 28 00:01:29,280 --> 00:01:32,080 So last week, obviously, I had a bit of a meltdown, so, yeah, 29 00:01:32,080 --> 00:01:33,720 no, I had a little word with myself. 30 00:01:33,720 --> 00:01:35,680 This week is more my type of week, 31 00:01:35,680 --> 00:01:38,560 I'm a desserts man through and through. 32 00:01:38,560 --> 00:01:41,720 I will try extra hard, yeah, Star Baker's been pretty allusive. 33 00:01:41,720 --> 00:01:44,720 To have got this far is unbelievable. 34 00:01:44,720 --> 00:01:48,920 I love them all, but I've now got so close I want to win! 35 00:01:48,920 --> 00:01:51,640 You definitely have to impress on every three bakes because 36 00:01:51,640 --> 00:01:53,400 there really is nowhere to hide now. 37 00:01:53,400 --> 00:01:56,040 So far, being Star Baker has not been great for me, 38 00:01:56,040 --> 00:01:58,280 I've had a bit of the curse of the Star Baker in the past, 39 00:01:58,280 --> 00:02:00,760 so I'm just going to try and ignore that. 40 00:02:05,160 --> 00:02:07,400 Bakers, just six remaining. 41 00:02:07,400 --> 00:02:09,520 Or as Mel and I like to say, 42 00:02:09,520 --> 00:02:13,000 46.1538% of a baker's dozen, don't we, Mel? 43 00:02:13,000 --> 00:02:15,040 - We love that. - We love it. 44 00:02:15,040 --> 00:02:16,600 Anyway, enough of that. 45 00:02:16,600 --> 00:02:18,240 What Paul and Mary would love you to make 46 00:02:18,240 --> 00:02:21,800 for your Signature Challenge, is a family-sized roulade. 47 00:02:21,800 --> 00:02:25,840 Yes, the roulade can be filled in any which way you like, 48 00:02:25,840 --> 00:02:29,240 - but it must be sweet. - Yes. - And sponge. - Yes. - Not meringue. 49 00:02:29,240 --> 00:02:31,840 You've got an hour and a half on the clock. On your marks... 50 00:02:31,840 --> 00:02:33,520 - Get set... BOTH: - Bake. 51 00:02:35,360 --> 00:02:37,040 Ah, yeah, here we go again. 52 00:02:39,120 --> 00:02:42,920 It's a new week, fresh start, hopefully I can start the 53 00:02:42,920 --> 00:02:45,520 week off with a really positive note with this roulade. 54 00:02:45,520 --> 00:02:48,360 Yeah, we're getting closer to the final now, 55 00:02:48,360 --> 00:02:53,200 so, every little counts and no silly mistakes, I guess. 56 00:02:53,200 --> 00:02:56,080 Practised a lot this week, so I'm reasonably confident but 57 00:02:56,080 --> 00:03:00,120 having a failure could be a quick ticket to the way home. 58 00:03:01,240 --> 00:03:04,320 - MARY: - One of the key characteristics of a roulade 59 00:03:04,320 --> 00:03:07,800 is that you should, when it's rolled up, have a nice spiral, 60 00:03:07,800 --> 00:03:10,360 like a Catherine wheel. Now, that needs skill. 61 00:03:12,160 --> 00:03:14,080 - PAUL: - Think of a roulade like a good sandwich. 62 00:03:14,080 --> 00:03:15,720 If you put too much filling in it, 63 00:03:15,720 --> 00:03:17,720 you're not going to get it in your mouth. 64 00:03:17,720 --> 00:03:19,200 I might, but most people wouldn't. 65 00:03:19,200 --> 00:03:22,520 So the idea is to put a nice, even layer of filling all the way 66 00:03:22,520 --> 00:03:25,360 through, and again that helps with the swirl as well. 67 00:03:28,240 --> 00:03:31,320 A traditional roulade is a fairly simple-looking bake. 68 00:03:31,320 --> 00:03:34,520 But with a place in the quarterfinals at stake, this is an 69 00:03:34,520 --> 00:03:38,000 opportunity for the bakers to roll out something really special. 70 00:03:38,000 --> 00:03:40,800 - ANDREW: - I'm drawing a straight pattern on my roulade 71 00:03:40,800 --> 00:03:43,680 which I'll then freeze, to hint at the orange 72 00:03:43,680 --> 00:03:46,000 which will be inside the sponge. 73 00:03:46,000 --> 00:03:50,200 The danger is, if you overcook the sponge a fraction, 74 00:03:50,200 --> 00:03:51,920 it cracks when you roll it. 75 00:03:53,840 --> 00:03:57,200 To help avoid any cracks, most of the bakers are making 76 00:03:57,200 --> 00:03:59,960 a variety of whisked, fatless sponges. 77 00:03:59,960 --> 00:04:02,840 So I'm going to be whisking some eggs and sugar together. 78 00:04:02,840 --> 00:04:05,400 I want it to be really light and also I find it rolls 79 00:04:05,400 --> 00:04:08,200 a bit easier than kind of more traditional sponges. 80 00:04:08,200 --> 00:04:11,520 All the raising agent comes from the eggs, so whipping up the yolks, 81 00:04:11,520 --> 00:04:14,560 whipping up the whites, that is going to make it rise. 82 00:04:15,680 --> 00:04:19,600 Selasi's the only baker adding butter to his sponge mixture. 83 00:04:19,600 --> 00:04:23,480 Just melted butter, which I'm going to fold into the sponge. 84 00:04:23,480 --> 00:04:27,760 It doesn't make it too dry, it gives a nice texture as well. 85 00:04:27,760 --> 00:04:29,120 - Hello, Selasi. - Morning. - Hello! 86 00:04:29,120 --> 00:04:31,440 Right, tell us all about your roulade. 87 00:04:31,440 --> 00:04:33,680 I'm making a lemon and strawberry roulade. 88 00:04:33,680 --> 00:04:36,760 It will have a cream filling and also lemon curd. 89 00:04:36,760 --> 00:04:40,280 Selasi's classic summer ingredients of fresh strawberries and cream 90 00:04:40,280 --> 00:04:43,720 will be layered with his own lemon curd to add extra zest 91 00:04:43,720 --> 00:04:46,960 to the filling, then rolled in a plain sponge and finished 92 00:04:46,960 --> 00:04:49,200 with piped whipped cream and nuts. 93 00:04:49,200 --> 00:04:51,240 What sort of finish do you get on your roulade? 94 00:04:51,240 --> 00:04:54,040 - Does it crack at all? - I'm using a Genoise sponge, 95 00:04:54,040 --> 00:04:56,120 which is a bit more tolerant to the rolling. 96 00:04:56,120 --> 00:05:00,480 I would say that having the butter addition means that you've 97 00:05:00,480 --> 00:05:03,160 - got a very pliable mixture. - Yeah. 98 00:05:03,160 --> 00:05:05,600 So I'm hoping there will be no crack whatsoever. 99 00:05:05,600 --> 00:05:07,600 - HE CHUCKLES SOFTLY - Um... 100 00:05:10,360 --> 00:05:14,000 - TOM: - I'm just putting a very small amount of nutmeg into my sponge. 101 00:05:14,000 --> 00:05:16,400 It's just a kind of aroma that works quite well with 102 00:05:16,400 --> 00:05:17,840 chocolate and caramel. 103 00:05:19,040 --> 00:05:21,000 Tom, tell us about your roulade. 104 00:05:21,000 --> 00:05:23,120 I'm making a millionaire's roulade, 105 00:05:23,120 --> 00:05:26,040 so it's based around a traditional millionaire's shortbread. 106 00:05:26,040 --> 00:05:28,880 It's going to have chocolate and shortbread incorporated in it as well. 107 00:05:28,880 --> 00:05:30,520 I will marry you. 108 00:05:30,520 --> 00:05:32,520 Last week's Star Baker, Tom, 109 00:05:32,520 --> 00:05:35,520 is making a nutmeg-flavoured sponge filled with his own shortbread, 110 00:05:35,520 --> 00:05:38,440 which he'll sprinkle over a layer of salted caramel, before 111 00:05:38,440 --> 00:05:41,840 rolling and covering the entire roulade with chocolate ganache. 112 00:05:41,840 --> 00:05:45,600 Millionaire's shortbread is stunning, but inside a sponge? 113 00:05:45,600 --> 00:05:47,000 Should be interesting. 114 00:05:47,000 --> 00:05:49,560 Do you mean that in a sort of, genuinely it'll be interesting 115 00:05:49,560 --> 00:05:53,280 or in a sort of mwa-ha-ha-hah, classic creepy Paul Hollywood 116 00:05:53,280 --> 00:05:55,400 something-awful's-going-to-happen kind of way? 117 00:05:55,400 --> 00:05:56,480 Errrr... 118 00:05:57,960 --> 00:06:00,040 Baking time is crucial. 119 00:06:00,040 --> 00:06:01,600 Right, going in. 120 00:06:01,600 --> 00:06:04,440 Too little, and the sponge will be underbaked. 121 00:06:04,440 --> 00:06:07,040 Seven to nine minutes is all it takes. 122 00:06:07,040 --> 00:06:10,680 Too much, and the sponge will dry out and crack when rolled. 123 00:06:10,680 --> 00:06:13,240 My sponge is in the oven, for 15 minutes, 124 00:06:13,240 --> 00:06:14,640 potentially up to about 20. 125 00:06:16,080 --> 00:06:18,440 Right. Filling. 126 00:06:18,440 --> 00:06:20,400 I'm making a pina colada roulade. 127 00:06:20,400 --> 00:06:22,880 It's a bit cheesy, but, you know, they're fun. 128 00:06:22,880 --> 00:06:26,880 Benjamina's bringing memories of cocktails on holiday to her roulade, 129 00:06:26,880 --> 00:06:30,080 with a filing of pineapple soaked in coconut rum, layered with 130 00:06:30,080 --> 00:06:34,520 coconut mascarpone and all rolled up in a coconut-flavoured sponge. 131 00:06:34,520 --> 00:06:36,440 - And you said you had coconut in there? - Yeah. 132 00:06:36,440 --> 00:06:38,680 - What have you got in flavour? - Coconut extract paste. 133 00:06:38,680 --> 00:06:42,440 - OK. - Oooh. - Oh, that's interesting. - It's really good, it's quite strong. 134 00:06:42,440 --> 00:06:43,800 - Wow, it is, isn't it? - Yeah. 135 00:06:43,800 --> 00:06:46,000 That's like you're actually putting it on your skin. 136 00:06:46,000 --> 00:06:48,680 - I was going to say, get you up to that nice teak colour. - Nice smell. 137 00:06:48,680 --> 00:06:51,720 Are you putting any of the pineapple inside? 138 00:06:51,720 --> 00:06:54,480 I just cooked it down for a bit, with a bit of the rum. 139 00:06:57,520 --> 00:07:01,240 Looks good, happy with it. Nice and airy texture. 140 00:07:05,880 --> 00:07:08,840 Yeah, it's looking fine, I think. 141 00:07:12,720 --> 00:07:14,400 It's got to come out very shortly. 142 00:07:14,400 --> 00:07:15,640 BEEPING 143 00:07:15,640 --> 00:07:17,040 (Hot, hot! Hot!) 144 00:07:17,040 --> 00:07:20,720 No pressure... I don't think it will crack, but if it DOES crack, 145 00:07:20,720 --> 00:07:22,800 you know, it's all part of the charm. 146 00:07:24,560 --> 00:07:27,120 So I'm making a tropical holiday roulade. 147 00:07:27,120 --> 00:07:29,680 I'm using my dad's recipe. It will have some banana in the centre, 148 00:07:29,680 --> 00:07:32,280 and then there's going to be passion fruit caramel on top. 149 00:07:32,280 --> 00:07:36,120 After tears last week, Andrew's hoping his tropical roulade 150 00:07:36,120 --> 00:07:39,760 will brighten his chances of making it to the quarterfinals. 151 00:07:39,760 --> 00:07:41,840 He's going all-out to impress. 152 00:07:43,520 --> 00:07:45,320 Ah, you've done a joconde style? 153 00:07:45,320 --> 00:07:47,280 Yeah. So I've got some stripes on there, 154 00:07:47,280 --> 00:07:49,760 just to hint at the bit of orange that's inside. 155 00:07:49,760 --> 00:07:51,920 It's a lovely idea. 156 00:07:51,920 --> 00:07:54,440 Oh, that's a shame. Some of your stripes have come off. 157 00:07:54,440 --> 00:07:56,760 That's all right. 158 00:07:56,760 --> 00:07:59,720 Going to give it a little bit of a cool now. 159 00:08:02,880 --> 00:08:05,960 I am happy with the sponge, yeah, really happy with it. 160 00:08:07,920 --> 00:08:11,840 - JANE: - You just pre-roll it when it's warm so it's got some sort of memory 161 00:08:11,840 --> 00:08:13,840 as to what shape you want it at the end. 162 00:08:13,840 --> 00:08:17,880 I always roll it from the long end, cos you get more slices out of it. 163 00:08:17,880 --> 00:08:19,240 SHE LAUGHS 164 00:08:19,240 --> 00:08:23,320 You roll the short end towards you instead of the long end, 165 00:08:23,320 --> 00:08:26,000 I don't think you get enough sort of rolls in it. 166 00:08:28,000 --> 00:08:31,600 I am making a white chocolate roulade 167 00:08:31,600 --> 00:08:34,840 with a passion fruit and raspberry cheesecake filling. 168 00:08:34,840 --> 00:08:37,840 My dad absolutely loves white chocolate - 169 00:08:37,840 --> 00:08:39,800 like, loves, loves white chocolate. 170 00:08:39,800 --> 00:08:43,200 Candice's roulade will be filled with layers of raspberry cheesecake 171 00:08:43,200 --> 00:08:44,760 and passion fruit curd. 172 00:08:44,760 --> 00:08:47,360 For her dad, she's adding his favourite white chocolate 173 00:08:47,360 --> 00:08:51,000 into her sponge, which will be covered in freeze-dried raspberries. 174 00:08:51,000 --> 00:08:53,280 - I just need to flick this. - Go on, flick it. 175 00:08:53,280 --> 00:08:55,200 Oh! 176 00:08:55,200 --> 00:08:57,480 Done with great confidence. 177 00:08:57,480 --> 00:09:00,080 Is it really scary doing this right in front of Mary? 178 00:09:00,080 --> 00:09:01,600 Yeah, it's probably... 179 00:09:01,600 --> 00:09:04,800 No. She's done it one or three times before. 180 00:09:04,800 --> 00:09:07,840 Look at the smile on her face, she knows it's good. 181 00:09:07,840 --> 00:09:09,280 The sun's come out. 182 00:09:09,280 --> 00:09:11,400 Good luck, Candice, look forward to this one. 183 00:09:11,400 --> 00:09:14,080 - Smelling good. - Thank you very much. - Thank you. - Thank you. 184 00:09:15,320 --> 00:09:19,320 Honestly, petrifying but I'm so glad she said it was all right, 185 00:09:19,320 --> 00:09:21,600 I was like, "Ohhhh!" 186 00:09:27,720 --> 00:09:31,400 It's feeling flexible. I see a few cracks, but that's minor. 187 00:09:33,000 --> 00:09:36,640 Not hugely happy with that sponge, it's just looking a little bit flat. 188 00:09:38,640 --> 00:09:42,600 Think I took it out of the oven just probably a minute too early. 189 00:09:42,600 --> 00:09:45,400 So I'm going to go again and try to do it better. You know, 190 00:09:45,400 --> 00:09:48,760 this is week seven of Bake Off, good enough is not good enough any more. 191 00:09:48,760 --> 00:09:50,760 30 minutes to go. 192 00:09:53,160 --> 00:09:55,920 And while Tom gambles on making a second sponge, 193 00:09:55,920 --> 00:09:58,560 the other bakers start making their fillings. 194 00:09:58,560 --> 00:10:00,840 - BENJAMINA: - So I've just got some pineapples, bit of rum. 195 00:10:03,040 --> 00:10:06,160 I want the rum to come through, because when I did it at home 196 00:10:06,160 --> 00:10:09,120 I thought, "I can't really taste the rum, it can take a bit more, 197 00:10:09,120 --> 00:10:10,680 "it can take a bit more." 198 00:10:10,680 --> 00:10:12,160 So I've put quite a bit in. 199 00:10:16,840 --> 00:10:20,880 I make roulades reasonably frequently at home. 200 00:10:20,880 --> 00:10:24,280 There's ganache in it, there's double cream in it, 201 00:10:24,280 --> 00:10:26,120 bit of alcohol in it. 202 00:10:26,120 --> 00:10:28,920 Jane's roulade is one of her husband's favourites, 203 00:10:28,920 --> 00:10:31,640 with a chocolate and hazelnut sponge filled with whipped cream 204 00:10:31,640 --> 00:10:34,600 and a layer of boozy chocolate and hazelnut paste. 205 00:10:34,600 --> 00:10:37,120 Are you getting that to a spreadable consistency? 206 00:10:37,120 --> 00:10:39,560 - Trying to get it spreadable. - Which is quite tricky. 207 00:10:39,560 --> 00:10:41,160 Mmm, But you can. 208 00:10:41,160 --> 00:10:44,000 - Interesting that you've rolled it up that way. - Yeah, lengthways. 209 00:10:44,000 --> 00:10:47,280 I know. I do it at home that way and I know lots of people 210 00:10:47,280 --> 00:10:49,680 do it that way because you get more rolls in it, 211 00:10:49,680 --> 00:10:52,960 - but I do it that way because you get more slices in it. - All right. Thank you. 212 00:10:54,480 --> 00:10:56,160 Already happier with that. 213 00:10:56,160 --> 00:10:58,640 The second sponge is much thicker, much lighter. 214 00:10:58,640 --> 00:11:00,680 Its texture's way better. 215 00:11:00,680 --> 00:11:02,560 Now I've got to get everything else together. 216 00:11:02,560 --> 00:11:05,280 Three of the bakers are banking on a fruit curd 217 00:11:05,280 --> 00:11:07,920 to add a bit of sharpness to their roulades. 218 00:11:07,920 --> 00:11:10,280 Andrew's raided his family's cookbook. 219 00:11:10,280 --> 00:11:13,320 I'm using my dad's recipe for passion fruit curd. 220 00:11:13,320 --> 00:11:16,440 Dad's made this curd for at least the past three Christmases, 221 00:11:16,440 --> 00:11:19,800 it's a family favourite. I've shamelessly nicked it off him. 222 00:11:19,800 --> 00:11:22,840 I think Candice is doing passion fruit as well, 223 00:11:22,840 --> 00:11:24,600 but I've got confidence in Dad's curd. 224 00:11:26,280 --> 00:11:31,200 I just put seeds of two passion fruit into the curd. 225 00:11:31,200 --> 00:11:34,320 I think it's nice to have a little bit of seedage in there, 226 00:11:34,320 --> 00:11:35,800 just not a huge amount. 227 00:11:36,800 --> 00:11:39,400 That's got a slightly bitter aftertaste, 228 00:11:39,400 --> 00:11:41,120 you don't want that. 229 00:11:41,120 --> 00:11:43,400 So let's add some sugar. 230 00:11:43,400 --> 00:11:45,920 - BEEPING - We're almost there with the curd. 231 00:11:47,720 --> 00:11:50,480 - That's better. - That's better. - Oh, it's sharp. Hm. 232 00:11:50,480 --> 00:11:51,840 - Good. - Yeah. 233 00:11:54,280 --> 00:11:55,840 Now it's time to get assembling. 234 00:11:55,840 --> 00:11:58,800 The cheesecake will go on first, 235 00:11:58,800 --> 00:12:04,320 then I will swirl through the passion fruit and then roll. 236 00:12:06,200 --> 00:12:09,240 - MEL: - That is a lovely, lovely, lovely sight. 237 00:12:09,240 --> 00:12:15,640 A man spreading cream...onto a sponge. 238 00:12:15,640 --> 00:12:18,320 - I'm slightly giddy, Selasi! - That's all right. 239 00:12:19,600 --> 00:12:22,080 First a layer of the caramel, 240 00:12:22,080 --> 00:12:24,760 then a layer of the crumbled up shortbread. 241 00:12:26,960 --> 00:12:29,080 There probably is a danger of overfilling, 242 00:12:29,080 --> 00:12:31,560 you don't want it bulging. 243 00:12:31,560 --> 00:12:34,680 The caramel next to the sponge can be an odd texture 244 00:12:34,680 --> 00:12:38,040 because it's two quite soft, delicate things, but personally 245 00:12:38,040 --> 00:12:40,440 I think it's good and hopefully they'll like it as well. 246 00:12:42,240 --> 00:12:44,080 I don't want it TOO thick. 247 00:12:44,080 --> 00:12:46,920 I don't want it to be cream with a bit of sponge. 248 00:12:46,920 --> 00:12:48,920 This is my hazelnut paste. 249 00:12:48,920 --> 00:12:51,720 It won't spread. But what I'm going to do 250 00:12:51,720 --> 00:12:54,880 is I'm going to add a load more to the ganache. 251 00:12:54,880 --> 00:12:57,160 You can see this, this is not happening. 252 00:12:59,160 --> 00:13:02,040 Bakers, just five minutes to get your roulade on. 253 00:13:02,040 --> 00:13:03,560 Time to roll. 254 00:13:03,560 --> 00:13:05,440 This is the tricky bit. 255 00:13:05,440 --> 00:13:06,680 Five minutes. 256 00:13:06,680 --> 00:13:08,200 This is always so hard. 257 00:13:09,480 --> 00:13:12,200 There's too many strawberries in there. 258 00:13:15,600 --> 00:13:18,000 I am really happy with that, actually. 259 00:13:18,000 --> 00:13:20,320 The moment of truth. 260 00:13:21,920 --> 00:13:24,000 - SELASI: - I'm going to cover it up anyway so... 261 00:13:25,600 --> 00:13:28,440 Pretty is not really on the cards right now. 262 00:13:29,840 --> 00:13:31,880 Just got to get it looking neat. 263 00:13:31,880 --> 00:13:35,960 - It's not messy, it's informal. - Informal, yeah. - Informal. 264 00:13:40,480 --> 00:13:42,320 Ooh, the ooze on that. 265 00:13:42,320 --> 00:13:45,120 I'm hoping he likes the flavour and forgives me the lack of roll. 266 00:13:45,120 --> 00:13:47,200 Just say it's a regional thing. He won't know. 267 00:14:06,920 --> 00:14:10,920 OK, bakers, stop. Move the roulades, roll them to the end of the benches. 268 00:14:10,920 --> 00:14:13,960 The challenge is over. 269 00:14:22,120 --> 00:14:25,760 Paul and Mary are looking for a roulade with a light sponge, 270 00:14:25,760 --> 00:14:28,160 even layers of filling and the perfect swirl. 271 00:14:30,480 --> 00:14:34,760 I love the finish, it looks really exciting. 272 00:14:34,760 --> 00:14:37,600 Because you rolled it the opposite way, you're never going to get 273 00:14:37,600 --> 00:14:41,000 a full roll, you're only going to get one and a bit. Right... 274 00:14:41,000 --> 00:14:42,920 Well, it cuts well. 275 00:14:44,720 --> 00:14:47,720 You managed to spread that nut mix. 276 00:14:47,720 --> 00:14:51,160 - I mixed it with my ganache. - That's an honest girl. - I thought so. 277 00:14:51,160 --> 00:14:52,840 Hazelnut's sharp. 278 00:14:52,840 --> 00:14:55,600 The alcohol in there is almost ruining the flavour, 279 00:14:55,600 --> 00:14:57,520 which is a shame. The texture's beautiful. 280 00:14:57,520 --> 00:14:59,400 I like the whole combination. 281 00:14:59,400 --> 00:15:02,080 Perhaps it's the little bit of tipple in there that I like. 282 00:15:02,080 --> 00:15:03,360 Always. 283 00:15:07,120 --> 00:15:08,440 You've got a nice swirl in there. 284 00:15:08,440 --> 00:15:10,680 It's very neat. I want to make sure the filling's in there 285 00:15:10,680 --> 00:15:12,200 equally all the way down. 286 00:15:12,200 --> 00:15:14,440 Let's just cut into it and see what it's like, shall we? 287 00:15:14,440 --> 00:15:17,320 - MEL: - Quite a big slice there, Paul. - I'll take a big slice, yeah. 288 00:15:17,320 --> 00:15:19,920 Now, look at that, that's just perfect. 289 00:15:22,040 --> 00:15:25,960 You haven't overbaked your sponge, it's beautifully soft. 290 00:15:25,960 --> 00:15:29,440 Fresh pineapple, cream, and coconut. 291 00:15:29,440 --> 00:15:32,000 The whole combination I think goes well. 292 00:15:32,000 --> 00:15:36,040 The essence or the extract of the coconut, does it taste natural? 293 00:15:36,040 --> 00:15:38,800 - I'm trying to determine. - OK, too fake? - I'm not sure... 294 00:15:38,800 --> 00:15:41,480 - Yeah. - OK. - It is a pina colada though, I'll give you that. 295 00:15:41,480 --> 00:15:43,760 And the textures are absolutely spot on. 296 00:15:50,440 --> 00:15:51,840 Interesting that you covered it. 297 00:15:51,840 --> 00:15:53,680 What's that hiding? 298 00:15:53,680 --> 00:15:57,080 The whole thing of a roulade is to get that spiral, 299 00:15:57,080 --> 00:15:59,440 and we're not seeing it because you've masked it. 300 00:15:59,440 --> 00:16:01,920 Let's see what's happening inside. 301 00:16:01,920 --> 00:16:04,320 You have got A spiral there. 302 00:16:04,320 --> 00:16:07,320 - This was your second attempt at...? - Did a second sponge, 303 00:16:07,320 --> 00:16:09,680 the first one was underbaked. 304 00:16:09,680 --> 00:16:12,040 I would like a swirl of cream in there too, 305 00:16:12,040 --> 00:16:17,040 because it is a bit cloying with the toffee and also the icing. 306 00:16:17,040 --> 00:16:19,920 I think you've actually done a really good job on the flavours. 307 00:16:19,920 --> 00:16:23,080 I just think the appearance is not good. 308 00:16:29,560 --> 00:16:34,720 From my angle here, this swirl, it's very messy. 309 00:16:34,720 --> 00:16:38,280 We've got a little crack down the side, that means that possibly 310 00:16:38,280 --> 00:16:41,840 the sponge itself was in the oven a little bit too long, 311 00:16:41,840 --> 00:16:43,480 - but we've got to taste it. - OK. 312 00:16:44,520 --> 00:16:46,680 Looks quite dense there. 313 00:16:46,680 --> 00:16:49,280 Right, so I think we'll have a look and see. 314 00:16:49,280 --> 00:16:50,720 The filling is a little bit soft. 315 00:16:50,720 --> 00:16:53,600 Cheesecake needs to be a little bit more set. 316 00:16:53,600 --> 00:16:56,120 It's a bit rubbery in the middle. 317 00:16:56,120 --> 00:16:59,400 But the actual filling is absolutely scrumptious. 318 00:17:07,000 --> 00:17:09,120 So you've got a lovely design. 319 00:17:09,120 --> 00:17:12,520 You've got rather a soft filling, and therefore 320 00:17:12,520 --> 00:17:14,920 instead of getting a beautiful spiral, 321 00:17:14,920 --> 00:17:17,120 we've got it a little bit flat. 322 00:17:17,120 --> 00:17:19,520 I like the joconde style you did with the orange on the top, 323 00:17:19,520 --> 00:17:22,800 - that looks pretty good. Let's have a look, shall we? - Mm. 324 00:17:22,800 --> 00:17:25,160 Lovely flavours, they all go well together. 325 00:17:25,160 --> 00:17:29,160 I think the sponge is delicious. It melts in the mouth. 326 00:17:29,160 --> 00:17:31,160 And the banana goes really well with it as well. 327 00:17:31,160 --> 00:17:32,560 But the overall flavour is good, 328 00:17:32,560 --> 00:17:35,520 the textures are excellent, I think you've done a pretty good job. 329 00:17:35,520 --> 00:17:38,800 - And you've showed us one or two skills. - Thank you. - Thank you. 330 00:17:44,560 --> 00:17:46,640 Piping looks good on the top, quite neat. 331 00:17:46,640 --> 00:17:48,280 Looks more of a fold than a swirl. 332 00:17:48,280 --> 00:17:52,920 - It's quite a simple finish, but it's very effective. - Right... 333 00:17:52,920 --> 00:17:56,760 - Is it a bit unstable on the curved...? - It's called originality. 334 00:17:56,760 --> 00:17:59,280 It's called a photo frame, Mary. Is that a photo frame, Selasi? 335 00:17:59,280 --> 00:18:01,520 Yes, it is. 336 00:18:01,520 --> 00:18:03,040 No-one's under there though. 337 00:18:04,520 --> 00:18:06,920 I think overall you HAVE got a nice swirl - 338 00:18:06,920 --> 00:18:09,200 you couldn't see it from the outside because it's so soft. 339 00:18:09,200 --> 00:18:11,320 You can see it pouring out. 340 00:18:11,320 --> 00:18:14,320 You've got a beautiful, soft sponge. 341 00:18:14,320 --> 00:18:16,360 I think I could take a bit more lemon curd, 342 00:18:16,360 --> 00:18:17,640 did you put much in there? 343 00:18:17,640 --> 00:18:20,400 Not too much because I didn't want it oozing out, so... 344 00:18:20,400 --> 00:18:24,000 The sponge is delicious. The sponge is absolutely the star of the show. 345 00:18:24,000 --> 00:18:26,320 - I think you've done a really good job, actually. - Thank you. 346 00:18:26,320 --> 00:18:29,360 Selasi, come home. I'm just going to nick a strawberry. 347 00:18:31,080 --> 00:18:32,720 That went really well, actually. 348 00:18:32,720 --> 00:18:34,560 They liked the curd, there wasn't enough curd. 349 00:18:34,560 --> 00:18:36,680 It's a shame I jarred the rest of it. 350 00:18:36,680 --> 00:18:39,920 - HE LAUGHS - But, yeah, I'm taking this home. 351 00:18:39,920 --> 00:18:41,240 It'll be good on toast. 352 00:18:41,240 --> 00:18:45,680 Paul said the coconut was a bit too artificial. I can take that. 353 00:18:45,680 --> 00:18:49,680 After last week's disaster that I had, it feels like I'm 354 00:18:49,680 --> 00:18:53,160 back in the running now. A really great start to this week. 355 00:18:53,160 --> 00:18:56,320 Didn't like the decoration so much but you know what, I think it's quite classy. 356 00:18:56,320 --> 00:18:58,040 I wanted it to look like a chocolate bar, 357 00:18:58,040 --> 00:19:00,000 and it did look like a chocolate bar. 358 00:19:00,000 --> 00:19:02,640 I need to think of a way of making the Technical something that'll be 359 00:19:02,640 --> 00:19:05,320 enjoyable and I can go into it with a bit of confidence. 360 00:19:13,480 --> 00:19:18,040 Ohhh, happy days, bakers, it's the Technical Challenge. Yay! 361 00:19:18,040 --> 00:19:20,000 Now, this week it's been set by Mary. 362 00:19:20,000 --> 00:19:22,880 Mary, any words of advice for the lovely bakers? 363 00:19:22,880 --> 00:19:26,480 You've got to be organised, you've got multi-tasking to do. 364 00:19:26,480 --> 00:19:27,680 - MEL: - Multi-tasking. 365 00:19:27,680 --> 00:19:29,960 We will be asking you to juggle during the entire bake, 366 00:19:29,960 --> 00:19:32,520 - if that's all right. - Good. Mary and Paul, you must leave the tent. 367 00:19:32,520 --> 00:19:35,000 - Bye-bye, eyes. - Tatty-byes. 368 00:19:35,000 --> 00:19:37,320 - Now, bakers... - Yes. 369 00:19:37,320 --> 00:19:42,000 ..Paul and Mary would very much like you to make...a marjolaine. 370 00:19:42,000 --> 00:19:45,080 - What? - Yes, that was my understanding too. 371 00:19:45,080 --> 00:19:48,000 It's actually a French rectangular gateau. 372 00:19:48,000 --> 00:19:52,680 You should make, please, four layers of nutty meringue 373 00:19:52,680 --> 00:19:55,600 sandwiched with praline buttercream and ganache, 374 00:19:55,600 --> 00:19:58,120 then the whole thing covered in nuts. 375 00:19:58,120 --> 00:19:59,480 You've got three hours. 376 00:19:59,480 --> 00:20:01,720 (Three hours.) 377 00:20:01,720 --> 00:20:03,640 - On your marks... - Get set and bake! 378 00:20:07,000 --> 00:20:10,360 Marjolaine. Never, ever heard of it. 379 00:20:10,360 --> 00:20:13,000 I think it's like a layered cake but it's meringue instead. 380 00:20:13,000 --> 00:20:15,200 You've got your meringue, your cream, your meringue, 381 00:20:15,200 --> 00:20:16,800 your cream, meringue, cream... 382 00:20:16,800 --> 00:20:19,320 ganache, nuts. That's what I've pictured. 383 00:20:19,320 --> 00:20:23,880 Apart from chocolate ganache, I have never made any part of it. 384 00:20:23,880 --> 00:20:26,520 I don't really know what it should look like. 385 00:20:26,520 --> 00:20:30,160 I can't afford to come last now. I really can't afford to come last. 386 00:20:30,160 --> 00:20:32,600 Not at this stage of the competition, anyway. 387 00:20:34,880 --> 00:20:37,280 How long have we given them for this challenge, Mary? 388 00:20:37,280 --> 00:20:39,560 We've given them three hours. 389 00:20:39,560 --> 00:20:42,320 - Which is pushing it a bit. - Wow, Mary, you really are cruel. 390 00:20:42,320 --> 00:20:45,080 - I'm not as cruel as you usually are. - HE CHUCKLES 391 00:20:45,080 --> 00:20:47,520 They've got to, first of all, make the dacquoise, 392 00:20:47,520 --> 00:20:49,640 which is a glorified meringue with nuts. 393 00:20:49,640 --> 00:20:53,000 Can be quite tricky to get that meringue absolutely perfect. 394 00:20:53,000 --> 00:20:56,120 It's got to be crisp but not chewy, 395 00:20:56,120 --> 00:21:00,000 because we have to cut through this gateau. 396 00:21:00,000 --> 00:21:02,240 - I think we need to look into these layers. - Indeed. 397 00:21:02,240 --> 00:21:04,400 You can see the ganache and the buttercream 398 00:21:04,400 --> 00:21:07,400 and the meringue as well. 399 00:21:07,400 --> 00:21:09,680 It does look quite impressive. 400 00:21:09,680 --> 00:21:11,120 It's very nutty. 401 00:21:11,120 --> 00:21:13,920 You do get that texture from the dacquoise as well from the meringue. 402 00:21:13,920 --> 00:21:15,760 It is sweet. But oh, it's so good. 403 00:21:18,160 --> 00:21:19,760 I'm at the stage where it says, 404 00:21:19,760 --> 00:21:21,840 "Make the dacquoise, finely grind the nuts." 405 00:21:21,840 --> 00:21:23,880 This is a combination of almonds and hazelnuts... 406 00:21:25,440 --> 00:21:28,200 Grind them, and then roast them. 407 00:21:28,200 --> 00:21:30,720 I'm going to roast them for a few minutes. 408 00:21:30,720 --> 00:21:34,720 You want them to be dry, golden and smelling nice and nutty. 409 00:21:34,720 --> 00:21:36,800 Next step just says, "Make a meringue..." 410 00:21:36,800 --> 00:21:39,040 By whisking egg whites, 411 00:21:39,040 --> 00:21:42,120 adding in a spoonful of sugar at a time 412 00:21:42,120 --> 00:21:45,080 to try and keep the air in. 413 00:21:45,080 --> 00:21:47,880 It's thick, it's glossy, it's looking gorgeous. 414 00:21:50,160 --> 00:21:53,560 My nuts are looking nice and golden brown, so now they need to cool 415 00:21:53,560 --> 00:21:55,680 before I fold it into this, 416 00:21:55,680 --> 00:21:59,080 and that's apparently what makes a dacquoise. 417 00:21:59,080 --> 00:22:00,360 You've got to fold it in 418 00:22:00,360 --> 00:22:02,600 and keep as much of the air in there as possible. 419 00:22:05,280 --> 00:22:07,200 That's about right. It's well mixed in. 420 00:22:07,200 --> 00:22:10,120 "Divide the meringue between three Swiss roll tins." 421 00:22:12,200 --> 00:22:16,000 Smooth it out, try and keep it as light as possible. 422 00:22:16,000 --> 00:22:19,760 I considered piping it in. I want a very flat surface, I think. 423 00:22:19,760 --> 00:22:22,160 Pictures I've seen of dacquoise before 424 00:22:22,160 --> 00:22:24,040 are usually piped into a disc 425 00:22:24,040 --> 00:22:26,440 so I'm going to...risk it. 426 00:22:26,440 --> 00:22:29,760 It's not easy to spread because of the consistency of it, 427 00:22:29,760 --> 00:22:34,000 so you just need to let nature do its thing. 428 00:22:34,000 --> 00:22:36,920 "Bake until golden." So I am going in the oven. 429 00:22:39,280 --> 00:22:41,000 It doesn't give me a time, 430 00:22:41,000 --> 00:22:43,160 but I reckon it's going to take at least an hour. 431 00:22:45,560 --> 00:22:49,200 I'll try and get it ahead on my next step, chocolate ganache. 432 00:22:49,200 --> 00:22:51,560 Ganache is easy. It's just hot cream and chocolate. 433 00:22:51,560 --> 00:22:53,320 So this one bit, I'm happy with. 434 00:22:53,320 --> 00:22:56,240 From here, it may all go catastrophically downhill. 435 00:22:56,240 --> 00:22:59,840 You just want it really glossy. I'm pretty pleased with that. 436 00:22:59,840 --> 00:23:01,600 Next step is to make the praline. 437 00:23:01,600 --> 00:23:03,680 It says, "Toast the blanched almonds." 438 00:23:03,680 --> 00:23:05,920 I've never made a praline, I've never made a caramel. 439 00:23:05,920 --> 00:23:07,960 The praline's fine, you just make a sugar syrup, 440 00:23:07,960 --> 00:23:10,240 you get it to look nice and caramelised, shove the nuts in. 441 00:23:10,240 --> 00:23:12,680 Just want to coat all the nuts. 442 00:23:12,680 --> 00:23:14,560 Now we just let that set... 443 00:23:14,560 --> 00:23:15,760 I'm very happy with it. 444 00:23:18,320 --> 00:23:21,920 Now, we all know that nuts and caramel are an exquisite, 445 00:23:21,920 --> 00:23:23,320 delightful combination. 446 00:23:23,320 --> 00:23:26,920 Like Berry and Hollywood, they're a match made in heaven. 447 00:23:26,920 --> 00:23:29,800 Actually, it was a match made in France. 448 00:23:31,160 --> 00:23:33,480 The praline was named after 449 00:23:33,480 --> 00:23:36,360 a 17th-century French diplomat, Count Praslin, 450 00:23:36,360 --> 00:23:40,440 whose head chef invented the sugar and almond combination. 451 00:23:40,440 --> 00:23:42,840 Word soon got out about this new sweet, 452 00:23:42,840 --> 00:23:46,000 all the way to the palace of King Louis XIV. 453 00:23:46,000 --> 00:23:50,480 And was even used by the count to curry favour with the noblemen. 454 00:23:50,480 --> 00:23:53,440 The count decided to use praline to convince 455 00:23:53,440 --> 00:23:55,920 the local nobility to support the French crown. 456 00:23:55,920 --> 00:23:58,280 And according to the legend, it worked. 457 00:23:58,280 --> 00:24:01,400 I like the idea of that. There's a lot of political tension in the UK - 458 00:24:01,400 --> 00:24:03,840 pass round the Sherbet Dip Dabs, all's fine. 459 00:24:05,280 --> 00:24:09,080 400 years later, in the town of Montargis, 460 00:24:09,080 --> 00:24:11,800 the praline is still being made to the chef's original recipe 461 00:24:11,800 --> 00:24:15,200 and sold in this shop by confectioner Benoit Digeon. 462 00:24:17,320 --> 00:24:19,400 Praline has been in your family for how many years? 463 00:24:19,400 --> 00:24:21,400 For one century and ten years. 464 00:24:21,400 --> 00:24:24,240 My grandfather bought the company in 1903 465 00:24:24,240 --> 00:24:26,120 and no other praline recipe inside the books, 466 00:24:26,120 --> 00:24:27,600 and we keep it in the family. 467 00:24:27,600 --> 00:24:29,360 So, how do you make this praline? 468 00:24:29,360 --> 00:24:32,280 It's very easy. We have to have good almonds, 469 00:24:32,280 --> 00:24:35,480 we have to caramelise them gently and then we coat them with 470 00:24:35,480 --> 00:24:39,200 the caramel, and after the caramel there is vanilla, 471 00:24:39,200 --> 00:24:42,200 there is arabic gum, and there is sugar and that's it. 472 00:24:42,200 --> 00:24:44,080 - That's it? - Yeah. - There's no secret? 473 00:24:44,080 --> 00:24:46,440 There is no secret, there is no secret. 474 00:24:46,440 --> 00:24:48,200 I think there's a secret. 475 00:24:48,200 --> 00:24:51,320 How many times do they get caramelised? 476 00:24:51,320 --> 00:24:52,480 Enough time. 477 00:24:52,480 --> 00:24:55,440 - Once? - Enough. - Twice? Four times? 478 00:24:55,440 --> 00:24:58,120 - Four times if you want. - Six times? - Why not! 479 00:24:58,120 --> 00:25:01,960 It doesn't really matter whether you caramelise once, twice, 480 00:25:01,960 --> 00:25:06,800 200 times. The praline is still the count of confectionery. 481 00:25:10,280 --> 00:25:11,480 That is nice. 482 00:25:11,480 --> 00:25:14,600 I like that, yeah. I'm going to have that set in my door. 483 00:25:20,080 --> 00:25:26,640 My lovely stained glass praline has now turned into this praline dust. 484 00:25:26,640 --> 00:25:30,440 This is going to go into my buttercream. 485 00:25:30,440 --> 00:25:33,840 Is that golden brown? I'm going to let that cool in the oven. 486 00:25:33,840 --> 00:25:37,280 - Where's Margaux? She's in there? - The meringues are cooling in an oven, 487 00:25:37,280 --> 00:25:39,120 which seems like an oxymoron to me. 488 00:25:39,120 --> 00:25:40,840 Is anyone else doing that? Don't pass it on. 489 00:25:40,840 --> 00:25:43,120 - Oh, no, that's in the instructions. - Oh, is it? Oh, sorry! 490 00:25:44,080 --> 00:25:46,680 Half an hour, bakers. Demi-heure. 491 00:25:48,360 --> 00:25:50,960 Again, I'm not sure if the piping was a good idea or not, 492 00:25:50,960 --> 00:25:52,320 but I guess we'll find out. 493 00:25:55,560 --> 00:25:58,000 I need to be very careful... 494 00:25:58,000 --> 00:25:59,400 for it not to crack. 495 00:26:01,280 --> 00:26:02,840 It's now crumbling everywhere, 496 00:26:02,840 --> 00:26:05,280 which I don't think is a particularly good sign. 497 00:26:05,280 --> 00:26:07,760 Fingers crossed I haven't totally messed it up. 498 00:26:09,360 --> 00:26:13,200 I need to bisect them to get my four sheets. 499 00:26:13,200 --> 00:26:19,000 It's 20 centimetres wide, so that's ten on each side... 500 00:26:19,000 --> 00:26:23,360 Ooh, I'm not going to enjoy cutting this. One bit. 501 00:26:23,360 --> 00:26:26,160 All about precision... 502 00:26:35,800 --> 00:26:37,120 HE GROANS 503 00:26:37,120 --> 00:26:38,920 Andre, comment ca va? 504 00:26:38,920 --> 00:26:41,000 - Errrr... - Oh, no. 505 00:26:41,000 --> 00:26:44,960 I really think that's recoverable. Unless someone tips Mary off. 506 00:26:44,960 --> 00:26:48,400 Many Bake Off secrets I have held close to my bosom, Andrew, 507 00:26:48,400 --> 00:26:52,720 and this will be to the grave. 508 00:26:52,720 --> 00:26:54,280 Yep. That's what I want to hear. 509 00:27:00,200 --> 00:27:03,040 The spread's good thickness, spreads well, it's holding its shape... 510 00:27:03,040 --> 00:27:04,720 Lot of concentration going on. 511 00:27:04,720 --> 00:27:07,600 Yes, this is, this is not my forte, this sort of stuff so... 512 00:27:07,600 --> 00:27:09,600 concentrating hard. 513 00:27:09,600 --> 00:27:12,120 I think they're going to want really even layers. 514 00:27:13,680 --> 00:27:16,160 Pop those together, no-one'll know. 515 00:27:16,160 --> 00:27:17,800 No-one will know. 516 00:27:17,800 --> 00:27:23,720 I think the judges are going to be looking for precision, neatness, 517 00:27:23,720 --> 00:27:27,480 nice...even layers. 518 00:27:27,480 --> 00:27:30,040 What do you think it looks like, having never seen one before? 519 00:27:30,040 --> 00:27:32,960 Kind of thinking like a Viennetta, but posher. 520 00:27:32,960 --> 00:27:35,400 Doesn't get posher than a Viennetta, my darling. 521 00:27:35,400 --> 00:27:37,440 It's not hummus, is it? Just tell me it's not hummus. 522 00:27:37,440 --> 00:27:39,160 - It's not hummus. - It's not hummus. Good. 523 00:27:41,240 --> 00:27:43,880 OK, cinq minutes, bakers, cinq minutes! 524 00:27:43,880 --> 00:27:45,680 "Pipe the remaining chocolate ganache 525 00:27:45,680 --> 00:27:47,680 "around the top edge of the cake." 526 00:27:47,680 --> 00:27:51,160 I'm going for a single continuous line around the edge. 527 00:27:54,080 --> 00:27:57,200 "And pipe eight diagonal lines..." 528 00:27:57,200 --> 00:27:59,400 One, two, three, four, five, six... 529 00:28:00,680 --> 00:28:03,040 - HE GROANS - Messed it up. 530 00:28:03,040 --> 00:28:05,360 Far too close together. 531 00:28:13,760 --> 00:28:16,400 Just trying to get it filled quickly. 532 00:28:16,400 --> 00:28:18,680 Feeling a little pressed here now. 533 00:28:35,080 --> 00:28:37,840 OK, bakers, time is very much up now. 534 00:28:39,480 --> 00:28:43,440 Please bring them up to the gingham altar in front of your photo. 535 00:28:43,440 --> 00:28:46,400 Mary and Paul want to see a perfect dacquoise, 536 00:28:46,400 --> 00:28:50,640 with four distinct layers and beautifully piped ganache. 537 00:28:52,080 --> 00:28:54,160 Right, shall we start with this one then, Mary? 538 00:28:54,160 --> 00:28:56,640 This one's dropped slightly, it's got a bit of a soggy bottom. 539 00:28:56,640 --> 00:28:57,840 See where it's ballooned out. 540 00:28:57,840 --> 00:29:00,160 - It's a little bit drunk-looking, isn't it? - Mm. 541 00:29:00,160 --> 00:29:01,320 Good piping. 542 00:29:02,480 --> 00:29:05,720 We want that dacquoise in four layers. 543 00:29:05,720 --> 00:29:09,120 In the very middle, we have the chocolate ganache, 544 00:29:09,120 --> 00:29:11,960 and then we have the praline buttercream either side. 545 00:29:11,960 --> 00:29:14,120 That has been done correctly. 546 00:29:16,280 --> 00:29:18,800 - HE GROANS - That was nice and simple, Mary(!) 547 00:29:20,440 --> 00:29:23,520 The dacquoise is a little bit chewy. 548 00:29:23,520 --> 00:29:25,520 Yeah. Right, number two. 549 00:29:25,520 --> 00:29:27,040 This looks a bit neater, doesn't it? 550 00:29:27,040 --> 00:29:29,840 It's got very good, even piping. 551 00:29:29,840 --> 00:29:32,560 That meringue drop-through... 552 00:29:32,560 --> 00:29:35,080 That's how it should be, and it's crisp. 553 00:29:35,080 --> 00:29:36,760 You have the four layers... 554 00:29:40,680 --> 00:29:42,760 The meringue is good, it's nice and crispy. 555 00:29:42,760 --> 00:29:45,360 - Really well put together. - Right, let's move on. 556 00:29:45,360 --> 00:29:48,920 This one, the piping's not too bad at all. It's OK. 557 00:29:48,920 --> 00:29:50,360 We have all the layers. 558 00:29:50,360 --> 00:29:54,080 When the knife went through that, it went through as it should do. 559 00:29:57,120 --> 00:29:59,840 Little bit chewy on the meringue, the flavour's good though. 560 00:29:59,840 --> 00:30:01,040 Mm-hm. 561 00:30:01,040 --> 00:30:03,720 Right. Moving on. 562 00:30:03,720 --> 00:30:05,120 Nice straight sides. 563 00:30:05,120 --> 00:30:07,880 The piping of the ganache, although it's neat, 564 00:30:07,880 --> 00:30:11,560 it is a little bit irregular. 565 00:30:11,560 --> 00:30:14,080 - Knife went through very nicely there. - It did. 566 00:30:14,080 --> 00:30:15,880 Nice layers though. 567 00:30:17,720 --> 00:30:21,360 Though it's crisp, there's a slight chew to it, but the chew melts. 568 00:30:21,360 --> 00:30:24,320 Now, this one's gone a bit all over the place. 569 00:30:24,320 --> 00:30:26,760 Decoration I don't think is as good as some of the others. 570 00:30:26,760 --> 00:30:30,080 Just a straight line, not good enough. 571 00:30:30,080 --> 00:30:34,040 We're not getting such distinctive layers with this one. 572 00:30:36,160 --> 00:30:38,840 - A little on the chewy side, the dacquoise. - Mm. 573 00:30:39,880 --> 00:30:43,000 The last one. Now this is fairly neat... 574 00:30:43,000 --> 00:30:45,320 - It looks well-finished. - Layers are there. 575 00:30:48,440 --> 00:30:50,440 Nice crunch in the meringue. 576 00:30:50,440 --> 00:30:53,640 The flavours are good all the way through. Nice. And neat. 577 00:30:53,640 --> 00:30:58,000 Mary and Paul must now decide which baker has mastered the marjolaine. 578 00:30:58,000 --> 00:31:01,960 OK, in sixth position is this one. Whose is this? 579 00:31:01,960 --> 00:31:05,400 Selasi, it was a bit of a mess on the outside. 580 00:31:05,400 --> 00:31:08,840 The actual flavours were fantastic, but the textures were wrong. 581 00:31:08,840 --> 00:31:11,680 And in fifth place, it's this one. 582 00:31:11,680 --> 00:31:17,680 The piping wasn't absolutely top notch, and it's not quite straight. 583 00:31:17,680 --> 00:31:20,680 Fourth place...is this one. 584 00:31:20,680 --> 00:31:23,040 Jane, the overall appearance of it was very neat, 585 00:31:23,040 --> 00:31:26,000 but it comes down to the chewiness of that meringue. 586 00:31:26,000 --> 00:31:28,080 And in third place... 587 00:31:28,080 --> 00:31:31,200 The actual piping was not terribly even. 588 00:31:31,200 --> 00:31:33,760 Number two is this one. 589 00:31:33,760 --> 00:31:35,280 Well done. 590 00:31:35,280 --> 00:31:38,200 The piping work was pretty neat, good height, nice straight sides. 591 00:31:38,200 --> 00:31:39,760 And in first place... 592 00:31:41,080 --> 00:31:43,840 THEY APPLAUD 593 00:31:43,840 --> 00:31:48,080 Lovely flavour. Beautifully layered, good piping. 594 00:31:48,080 --> 00:31:49,640 Altogether lovely. 595 00:31:49,640 --> 00:31:50,800 Thank you. 596 00:31:50,800 --> 00:31:52,120 - Yeah, Andrew! - Well done. 597 00:31:53,960 --> 00:31:57,000 I'm really, really chuffed. 598 00:31:57,000 --> 00:31:59,280 If I could continue this through to tomorrow, 599 00:31:59,280 --> 00:32:01,240 and get Star Barker, I'd be ecstatic. 600 00:32:01,240 --> 00:32:06,120 The moment that they tasted Andrew's and I realised how different 601 00:32:06,120 --> 00:32:08,840 mine was to Andrew's, I knew I was going to be last, 602 00:32:08,840 --> 00:32:10,560 or at least in the bottom few. 603 00:32:10,560 --> 00:32:13,720 Yeah, I don't feel too great, but the standard in there is high 604 00:32:13,720 --> 00:32:17,480 so I really can't mess up tomorrow, at all. 605 00:32:26,680 --> 00:32:29,720 Andrew, who was so nearly shown the door last week, 606 00:32:29,720 --> 00:32:32,000 has done really, really well so far. 607 00:32:32,000 --> 00:32:34,360 His Signature roulade was pretty good, 608 00:32:34,360 --> 00:32:38,120 - and in the Technical, came first. - He could be ready for Star Baker. 609 00:32:38,120 --> 00:32:40,200 - Is there anybody with him? - Benjamina's done well. 610 00:32:40,200 --> 00:32:42,040 I think she's in line for Star Baker. 611 00:32:42,040 --> 00:32:44,480 It seems like there are two bakers today who are really going to 612 00:32:44,480 --> 00:32:46,960 - have to watch themselves. - Tom is in trouble. 613 00:32:46,960 --> 00:32:48,720 Fifth in Technical, 614 00:32:48,720 --> 00:32:51,360 and for me really low down in Signature too. 615 00:32:51,360 --> 00:32:52,600 I think Jane's in big trouble. 616 00:32:52,600 --> 00:32:54,880 She messed up on the roulade to the point where I think 617 00:32:54,880 --> 00:32:56,240 she rolled it up the wrong way. 618 00:32:56,240 --> 00:32:58,000 I think Selasi could be in serious trouble. 619 00:32:58,000 --> 00:33:00,560 - Candice, possibly, if she has a bad day. - Are WE in trouble? 620 00:33:00,560 --> 00:33:03,560 - Yes. - We're always in trouble. - You're always in trouble. - OK. Good to know. 621 00:33:04,520 --> 00:33:06,800 With a place in the quarterfinal at stake, 622 00:33:06,800 --> 00:33:10,360 the bakers have one final challenge to impress Mary and Paul. 623 00:33:13,080 --> 00:33:16,560 Morning, bakers. Welcome to Showstopper day. 624 00:33:16,560 --> 00:33:18,080 Are we all feeling it? Good. 625 00:33:18,080 --> 00:33:21,240 Paul and Mary today would love you, please, 626 00:33:21,240 --> 00:33:24,280 to make 24 mini mousse cakes. 627 00:33:24,280 --> 00:33:27,160 Cake equals sponge, they must have an element of sponge. 628 00:33:27,160 --> 00:33:29,520 Mousse - they must have an element of mousse. 629 00:33:29,520 --> 00:33:31,800 Mini - they must be small. 630 00:33:31,800 --> 00:33:35,000 High-end and sophisticated, a little bit like Susan and myself. 631 00:33:35,000 --> 00:33:38,680 So, we need 24 mini mousse cakes. Two flavours. 12 of each. 632 00:33:38,680 --> 00:33:42,000 - You've got four hours. On your marks... - Get set... - Bake! 633 00:33:42,000 --> 00:33:45,000 All right, and we're off. Good luck, everybody. 634 00:33:46,400 --> 00:33:48,960 I'm looking forward to today, actually. 635 00:33:48,960 --> 00:33:52,240 After coming first in the Technical yesterday, it was a bit of a confidence boost. 636 00:33:52,240 --> 00:33:56,040 I'm not hugely confident about the Showstopper. Sometimes in practice 637 00:33:56,040 --> 00:33:58,520 it's worked, other times it's been a bit of a disaster. 638 00:33:58,520 --> 00:34:00,640 It is so hot in here. 639 00:34:00,640 --> 00:34:03,400 What do they say? If you can't stand the heat... 640 00:34:03,400 --> 00:34:05,160 So very hot. 641 00:34:05,160 --> 00:34:08,720 I'm confident with this. Let's see. Let's see. 642 00:34:08,720 --> 00:34:12,120 This challenge should show many textures. 643 00:34:12,120 --> 00:34:15,360 It'll have a lovely soft texture from the sponge. 644 00:34:15,360 --> 00:34:20,480 The mousse should be set and yet not too set, so it's rubbery. 645 00:34:21,520 --> 00:34:25,400 A mousse, your spoon should hit the top, feel that tension 646 00:34:25,400 --> 00:34:28,600 and then just drop through and it should melt in the mouth. 647 00:34:28,600 --> 00:34:32,040 That's what a good mousse should be like. And full of flavour. 648 00:34:36,960 --> 00:34:39,720 Each baker must make a sponge to provide the foundation 649 00:34:39,720 --> 00:34:43,880 for their mini mousse cakes. Which type of sponge, is up to them. 650 00:34:43,880 --> 00:34:45,960 So those are my egg yolks whisking up, 651 00:34:45,960 --> 00:34:48,840 and that's going to be for my vanilla Genoise. 652 00:34:48,840 --> 00:34:52,560 I think Genoise is good for a mousse cake, it's quite light. 653 00:34:52,560 --> 00:34:54,720 So this is my chocolate sponge, 654 00:34:54,720 --> 00:34:57,120 which is my gran's chocolate cake recipe. 655 00:34:57,120 --> 00:34:59,280 You could say it's a bit old-fashioned, 656 00:34:59,280 --> 00:35:00,560 it uses margarine and stuff, 657 00:35:00,560 --> 00:35:02,720 but actually, I just think the flavour's great. 658 00:35:02,720 --> 00:35:04,640 I'm imprinting a pattern, basically, 659 00:35:04,640 --> 00:35:07,600 I'm then going to whack in the freezer. 660 00:35:07,600 --> 00:35:11,520 And once it's solidified, I'll put a chocolate sponge over the top. 661 00:35:12,880 --> 00:35:15,520 - Good morning, Jane. - Good morning. 662 00:35:15,520 --> 00:35:18,440 You've got the fleur-de-lis - now, what mixture is that? 663 00:35:18,440 --> 00:35:21,360 That's decor paste, so it's like a cake mixture, 664 00:35:21,360 --> 00:35:23,640 but instead of using whole eggs you use egg white. 665 00:35:23,640 --> 00:35:27,520 And it'll be chocolate mousse, coffee mousse, vanilla mousse 666 00:35:27,520 --> 00:35:28,760 and then some ganache. 667 00:35:28,760 --> 00:35:31,600 Jane's first three flavours of mousse will be set in layers 668 00:35:31,600 --> 00:35:34,480 that will be wrapped in a chocolate and vanilla joconde sponge. 669 00:35:34,480 --> 00:35:36,720 If that wasn't enough mousse for one baker, she's 670 00:35:36,720 --> 00:35:39,640 making two more for her blackcurrant and vanilla mini mousse cakes, 671 00:35:39,640 --> 00:35:42,400 which will be topped with a fruit mirror glaze. 672 00:35:42,400 --> 00:35:44,280 - Have you practised this? - Yes, I have, yeah. 673 00:35:44,280 --> 00:35:46,360 - And it sets on time? - Yes. - Lovely. - Sounds great, Jane. 674 00:35:46,360 --> 00:35:47,960 - Thank you, Jane. - Well, I hope so! 675 00:35:47,960 --> 00:35:49,680 - Yeah, good luck, see you later. - Thank you. 676 00:35:51,000 --> 00:35:53,680 Yeah, it's week seven, you've got to go for it, haven't you? 677 00:35:56,480 --> 00:35:57,640 Now going in. 678 00:35:59,320 --> 00:36:00,960 - A minute... - BEEPING 679 00:36:05,160 --> 00:36:07,880 - I am doing so much today. - SHE LAUGHS 680 00:36:12,320 --> 00:36:14,520 For the bakers, time is of the essence. 681 00:36:14,520 --> 00:36:16,360 They now need to mix their mousses. 682 00:36:16,360 --> 00:36:18,560 The more time they spend making the mousse, 683 00:36:18,560 --> 00:36:20,640 the less time they will have to set. 684 00:36:20,640 --> 00:36:24,080 I am making an apple crumble mousse cake. 685 00:36:24,080 --> 00:36:27,320 Benjamina's vanilla sponge will be layered with apple mousse 686 00:36:27,320 --> 00:36:30,160 and topped with crumble and caramel shards, 687 00:36:30,160 --> 00:36:33,920 and paired with a chocolate and coffee mini mousse cake. 688 00:36:33,920 --> 00:36:38,720 Tom's doing apple. I think it's like an apple pie mousse. 689 00:36:38,720 --> 00:36:41,000 So, similar but different. 690 00:36:41,000 --> 00:36:43,600 I think on paper they sound pretty similar, 691 00:36:43,600 --> 00:36:46,800 but I suspect they'll come out very different. 692 00:36:46,800 --> 00:36:50,200 Not necessarily to my favour, I imagine. 693 00:36:50,200 --> 00:36:53,800 This is fresh raspberries for my raspberry mousse. 694 00:36:54,760 --> 00:36:56,320 Selasi's raspberry mousse cake 695 00:36:56,320 --> 00:36:58,840 will be topped with a passion fruit jelly. 696 00:36:58,840 --> 00:37:00,760 He's also making a chocolate mousse, 697 00:37:00,760 --> 00:37:04,480 layered with a white chocolate and mint ganache. 698 00:37:04,480 --> 00:37:07,520 Timing wise, it's all about setting that mousse. 699 00:37:07,520 --> 00:37:10,600 I'm going to use the freezer for about half an hour just to sort of 700 00:37:10,600 --> 00:37:13,320 speed it up, and then the rest of it will be in the fridge. 701 00:37:13,320 --> 00:37:15,920 I think you're very wise to use the freezer, 702 00:37:15,920 --> 00:37:19,840 because...warm day, and you're using it as an extra chill. 703 00:37:20,880 --> 00:37:23,280 Four sheets of gelatine... 704 00:37:23,280 --> 00:37:26,600 Chilling is not the only way to set their mousses. 705 00:37:26,600 --> 00:37:29,760 The addition of gelatine helps the mousse set quicker. 706 00:37:31,400 --> 00:37:34,320 This is gelatine, leaf gelatine. 707 00:37:35,400 --> 00:37:37,200 So I'm using a fair amount. 708 00:37:37,200 --> 00:37:39,760 It's sort of double what I did at home. 709 00:37:39,760 --> 00:37:43,280 Getting the right amount of gelatine is crucial. 710 00:37:43,280 --> 00:37:45,240 Too much and it'll be rubbery - 711 00:37:45,240 --> 00:37:49,200 too little, and it'll result in a sloppy, unset mess. 712 00:37:49,200 --> 00:37:51,840 So I've got about four sheets of gelatine in here, 713 00:37:51,840 --> 00:37:55,720 and that will give it a nice, firm set. 714 00:37:55,720 --> 00:37:59,520 This is cream with gelatine going into the white chocolate. 715 00:37:59,520 --> 00:38:01,280 I wanted to go for classic flavours, 716 00:38:01,280 --> 00:38:03,520 but just done in a slightly different way. 717 00:38:03,520 --> 00:38:05,680 It's going to be like little finger sandwiches, 718 00:38:05,680 --> 00:38:08,320 nice picnic bench and it's a hipster's picnic. 719 00:38:08,320 --> 00:38:11,280 So, you know, taking something really classic and simple and 720 00:38:11,280 --> 00:38:14,760 making it ludicrously complicated, which is the hipster way. 721 00:38:14,760 --> 00:38:17,560 Tom's attempting two different flavoured sponges 722 00:38:17,560 --> 00:38:20,000 for the "bread" of his sandwiches. 723 00:38:20,000 --> 00:38:23,240 Carrot for his carrot cake mousse sandwich, and an apple sponge 724 00:38:23,240 --> 00:38:26,080 for his white chocolate mousse sandwich. 725 00:38:26,080 --> 00:38:27,400 Are you using moulds? 726 00:38:27,400 --> 00:38:29,880 No. I'm going to pipe my mousses. 727 00:38:29,880 --> 00:38:32,880 - You're piping all this on? - I'm piping the mousse on. 728 00:38:32,880 --> 00:38:36,080 I think you're going to struggle piping mousse with those layers, 729 00:38:36,080 --> 00:38:38,680 and chilling them and getting them ready in time. 730 00:38:38,680 --> 00:38:40,440 I think so too. 731 00:38:40,440 --> 00:38:42,440 Right. OK. 732 00:38:42,440 --> 00:38:43,880 - Good luck, Tom. - Thank you. 733 00:38:44,840 --> 00:38:48,280 I did have moulds and I thought, "Piping will make it easier." 734 00:38:48,280 --> 00:38:49,840 Didn't think it through. 735 00:38:51,600 --> 00:38:54,360 - MEL: - Mousse gets its unique light texture 736 00:38:54,360 --> 00:38:57,080 from the addition of whisked egg whites. 737 00:38:57,080 --> 00:39:00,080 You're folding in the egg whites - you don't want to knock any 738 00:39:00,080 --> 00:39:03,600 of the air out, you know, mousse has got to have air holes in it. 739 00:39:03,600 --> 00:39:06,560 So you've got to be fairly delicate with it. 740 00:39:06,560 --> 00:39:09,200 Both Candice and Jane are going a step further 741 00:39:09,200 --> 00:39:12,960 to get the maximum volume into their mousses. 742 00:39:12,960 --> 00:39:16,200 It's Italian meringue, 743 00:39:16,200 --> 00:39:18,520 and it gets folded into the mousses 744 00:39:18,520 --> 00:39:21,000 to make it...mousse-like. 745 00:39:21,000 --> 00:39:26,280 Just want to whisk it up so it's nice and thick and shiny... 746 00:39:27,240 --> 00:39:30,160 - Hello, Candice. - Good morning. - Hey, Candice. 747 00:39:30,160 --> 00:39:33,400 - Hi. - Can you tell us about your two mini mousse cakes? 748 00:39:33,400 --> 00:39:40,120 My champagne cocktail is a prosecco and raspberry liqueur jelly. 749 00:39:40,120 --> 00:39:42,840 And on top of that will be my mini mousse 750 00:39:42,840 --> 00:39:46,400 which will have a lemon and lemon thyme sponge. 751 00:39:46,400 --> 00:39:49,720 I have then got a blackberry and raspberry mousse, 752 00:39:49,720 --> 00:39:53,880 and on top of that will be a raspberry liqueur...jelly. 753 00:39:53,880 --> 00:39:56,360 - That's just one of them. - That's one of them. - That's one. 754 00:39:56,360 --> 00:39:59,320 Candice's love of vintage has inspired her Kir Royal 755 00:39:59,320 --> 00:40:02,560 blackberry and raspberry mousse cake, served in a champagne saucer. 756 00:40:02,560 --> 00:40:04,200 To complement it, she's also making 757 00:40:04,200 --> 00:40:06,360 an after-dinner mint chocolate mousse 758 00:40:06,360 --> 00:40:09,160 that will conceal a heart-shaped chocolate sponge. 759 00:40:09,160 --> 00:40:11,720 - You're saying you've got this hidden sponge? - Yes. - Mm-hm. 760 00:40:11,720 --> 00:40:15,120 Now, how... Is that a mousse base and you've got the sponge...? 761 00:40:15,120 --> 00:40:18,280 The sponge and then mousse round, so the sponge will be in the middle. 762 00:40:18,280 --> 00:40:21,400 - You've taken on a lot, haven't you? - I always do. 763 00:40:22,680 --> 00:40:26,040 Mary and Paul said I've given myself a lot to do, 764 00:40:26,040 --> 00:40:28,280 so, there's nothing new there. 765 00:40:28,280 --> 00:40:31,120 Candice isn't alone with the biggest workload. 766 00:40:31,120 --> 00:40:33,800 Jane is on mousse three of five. 767 00:40:33,800 --> 00:40:36,320 This is vanilla mousse, then I've just got to do 768 00:40:36,320 --> 00:40:39,440 a blackcurrant one, a chocolate one and a coffee one. 769 00:40:39,440 --> 00:40:42,400 Quite an ambitious task to do so many mousses! 770 00:40:47,840 --> 00:40:49,760 They look done. 771 00:40:51,000 --> 00:40:53,520 Don't want to put mousse on warm cake. 772 00:40:53,520 --> 00:40:58,200 The mousse operation is the tense bit. The piping is just a nightmare. 773 00:40:59,560 --> 00:41:04,080 Come off, come off, come off. It's pretty good. 774 00:41:04,080 --> 00:41:06,200 I was just thinking it wasn't going to work. 775 00:41:06,200 --> 00:41:08,840 I was having nightmares about this. 776 00:41:08,840 --> 00:41:12,040 My chocolate sponges are really good, nice and fluffy. 777 00:41:14,040 --> 00:41:16,440 I am measuring my strawberries. If I don't do it, 778 00:41:16,440 --> 00:41:20,080 then the mousse won't cover them and the jelly will leak down the side. 779 00:41:21,080 --> 00:41:24,040 Andrew, mini mousses, tell us all about it. 780 00:41:24,040 --> 00:41:26,880 My mini mousse is going to be forest fruit mousse 781 00:41:26,880 --> 00:41:28,200 on a vanilla sponge base. 782 00:41:28,200 --> 00:41:30,800 And the other one is going to be a mint chocolate mousse, 783 00:41:30,800 --> 00:41:33,000 and I'm going to make some honeycomb. 784 00:41:33,000 --> 00:41:35,480 Andrew's using his family's love of ice cream 785 00:41:35,480 --> 00:41:38,280 to capture a day at the seaside in mousse form. 786 00:41:38,280 --> 00:41:41,680 His mint chocolate and forest fruit mini cakes will climb on board 787 00:41:41,680 --> 00:41:44,520 a home-made mini Ferris wheel, just for cakes! 788 00:41:44,520 --> 00:41:46,320 My friend James helped make 789 00:41:46,320 --> 00:41:48,320 the little hangers for the Ferris wheel. 790 00:41:48,320 --> 00:41:51,360 - It's all quite ambitious. - Thank you. - Thank you. 791 00:41:51,360 --> 00:41:53,800 - Good luck, Andrew. - Cheers, thanks very much. 792 00:41:56,080 --> 00:41:58,680 I'm working pretty quick, but I have got a lot of elements later on, 793 00:41:58,680 --> 00:42:00,640 so I just need to get chilling ASAP. 794 00:42:02,080 --> 00:42:06,240 My mousse is nice and light, it is smooth. 795 00:42:06,240 --> 00:42:09,320 I'm going to blast it in the freezer for about half an hour. 796 00:42:09,320 --> 00:42:13,040 Looks all right. Let's just hope it sets. 797 00:42:13,040 --> 00:42:14,920 One down. 798 00:42:14,920 --> 00:42:17,040 Two hours remaining. 799 00:42:21,720 --> 00:42:24,440 I'm getting started on my chocolate mousse. 800 00:42:24,440 --> 00:42:27,200 Chocolate and coffee always work well. 801 00:42:27,200 --> 00:42:29,280 Hopefully, it'll be a winner. 802 00:42:29,280 --> 00:42:32,400 There seems to be a lot of mint chocolate in the tent today. 803 00:42:32,400 --> 00:42:35,280 I think Andrew is doing chocolate mint actually, 804 00:42:35,280 --> 00:42:38,560 but it'll be interesting to see who gets the flavour right. 805 00:42:41,920 --> 00:42:44,840 It has just set a little bit too much. 806 00:42:44,840 --> 00:42:49,000 So I am actually going to make my blackberry/raspberry mousse again. 807 00:42:49,000 --> 00:42:52,600 I have a horrible feeling I have left gelatine out of something. 808 00:42:52,600 --> 00:42:54,320 They've just got to go in the freezer. 809 00:42:54,320 --> 00:42:57,640 Whatever they come out like, they come out like. 810 00:42:57,640 --> 00:43:00,600 I definitely put gelatine in that. 811 00:43:00,600 --> 00:43:03,240 Definitely put gelatine in my blackcurrant... 812 00:43:03,240 --> 00:43:07,440 They have just got to go in now. 813 00:43:07,440 --> 00:43:09,200 I like to think the gelatine is in there, 814 00:43:09,200 --> 00:43:12,600 I keep trying to persuade myself it really has set. 815 00:43:12,600 --> 00:43:14,120 SHE CHUCKLES 816 00:43:16,320 --> 00:43:18,440 As the other bakers rely on moulds 817 00:43:18,440 --> 00:43:20,400 to set and shape their mousses... 818 00:43:22,280 --> 00:43:24,960 ..Tom is busy filling his sandwiches. 819 00:43:24,960 --> 00:43:27,320 I'm slightly working up my nerve for it. 820 00:43:27,320 --> 00:43:29,720 This is the bit where it has all gone wrong. 821 00:43:31,120 --> 00:43:34,000 This is make or break, this stage. 822 00:43:34,000 --> 00:43:37,120 Version two is looking a lot better. 823 00:43:37,120 --> 00:43:39,880 I'm going to pour my mousse mix straight on top 824 00:43:39,880 --> 00:43:43,280 of my sponge mix. Straight into the freezer. 825 00:43:44,560 --> 00:43:47,680 - How you doing? - Tight for time. - OK. 826 00:43:47,680 --> 00:43:51,440 I feel like we've been in a chocolate abattoir, Jane, slightly. 827 00:43:51,440 --> 00:43:54,880 You look great, you're rocking it, by the way, you are rocking. 828 00:43:54,880 --> 00:43:57,280 My mousse is out - get the decoration on, 829 00:43:57,280 --> 00:43:59,560 and the un-moulding is going to be the scary bit, 830 00:43:59,560 --> 00:44:02,640 cos that's the bit where we'll find out if it's set or not. 831 00:44:02,640 --> 00:44:06,240 These are set a bit. Needs to be in the fridge longer. 832 00:44:08,280 --> 00:44:10,400 It's definitely set, that is for sure, 833 00:44:10,400 --> 00:44:12,400 so it's not going to collapse. 834 00:44:12,400 --> 00:44:15,080 It's just trying to get it out. 835 00:44:15,080 --> 00:44:16,880 - SIGHING: - Thank the Lord. 836 00:44:16,880 --> 00:44:20,360 I'm having to work really quickly because I know that I need to 837 00:44:20,360 --> 00:44:22,960 do chocolate ones, and I just don't know 838 00:44:22,960 --> 00:44:25,280 what THEY are going to come out like. 839 00:44:25,280 --> 00:44:26,600 I feel like I am back on target. 840 00:44:26,600 --> 00:44:29,560 My chocolate one is now in, this is good news. 841 00:44:29,560 --> 00:44:33,400 - You all right? Breathe, breathe. - (It's not going very well.) 842 00:44:33,400 --> 00:44:35,800 It looks lovely, just breathe, breathe. 843 00:44:37,680 --> 00:44:40,520 30 minutes left, bakers, 30 minutes. 844 00:44:43,040 --> 00:44:44,920 This is better than being at the gym, 845 00:44:44,920 --> 00:44:47,760 I have done more running today than I have done in months. 846 00:44:47,760 --> 00:44:54,040 If I could swear, I think I probably would. As in, "Thank beep." 847 00:44:54,040 --> 00:44:58,680 They look so bad. Hopefully we can cover them in glaze. 848 00:44:58,680 --> 00:45:00,640 That's not really set. 849 00:45:02,120 --> 00:45:04,680 Which is really bad. 850 00:45:04,680 --> 00:45:07,040 Looks like we're just about OK. 851 00:45:08,880 --> 00:45:10,800 That's not good at all. 852 00:45:10,800 --> 00:45:13,000 The mousse is just not... 853 00:45:13,000 --> 00:45:15,880 It's sagged a bit, it's just not where it needs to be. 854 00:45:15,880 --> 00:45:19,000 I don't think Mary and Paul are going to be very impressed actually. 855 00:45:19,000 --> 00:45:20,960 Disaster. 856 00:45:26,760 --> 00:45:28,360 Keep your fingers crossed. 857 00:45:29,680 --> 00:45:34,080 It is just melting like... I don't even know what. 858 00:45:34,080 --> 00:45:37,120 They're going to collapse. They will collapse. 859 00:45:38,960 --> 00:45:41,720 They are just sliding everywhere. 860 00:45:43,360 --> 00:45:46,120 - JANE: - That one's going. It's-a going. 861 00:45:46,120 --> 00:45:47,880 Bakers, that's five minutes to go 862 00:45:47,880 --> 00:45:50,440 till your mini mousse need to be served. 863 00:45:50,440 --> 00:45:53,880 I'm looking for more wobble than me on a truss-free Sunday. 864 00:45:53,880 --> 00:45:55,480 The countdown begins. 865 00:45:55,480 --> 00:45:57,840 Five minutes. HE SIGHS 866 00:46:01,440 --> 00:46:04,520 - ANDREW: - I'm rushing this, and this is not a job for rushing. 867 00:46:07,240 --> 00:46:09,680 - Oops. - Oh, no! 868 00:46:09,680 --> 00:46:12,000 Will you ever write a big dipper again after this, Andrew? 869 00:46:12,000 --> 00:46:13,760 - Probably not. - OK. Good man. 870 00:46:18,800 --> 00:46:20,600 So are you going to quarter those mousse 871 00:46:20,600 --> 00:46:22,880 to make the mini, mini mousse, or...? 872 00:46:22,880 --> 00:46:25,400 - I suppose for you that IS a mini mousse. - That's a mini mousse. 873 00:46:25,400 --> 00:46:28,080 HE LAUGHS For me, that's an entire cake. 874 00:46:30,240 --> 00:46:32,680 Oh, my God, they're just melting... 875 00:46:43,680 --> 00:46:46,600 Right, bakers, that is literally it with the mini mousse cakes. 876 00:46:46,600 --> 00:46:50,880 Step away from the Millennium Wheel of lard. 877 00:46:50,880 --> 00:46:52,320 HE EXHALES 878 00:46:59,200 --> 00:47:02,560 Mary and Paul are looking for 24 mini mousse cakes, 879 00:47:02,560 --> 00:47:05,960 perfectly presented and with a fully aerated mousse. 880 00:47:12,080 --> 00:47:14,120 Five mousses, 881 00:47:14,120 --> 00:47:15,560 and you've achieved great things. 882 00:47:15,560 --> 00:47:20,040 That fleur-de-lis is outstanding, it looks great. 883 00:47:20,040 --> 00:47:22,480 These, in their own way, are quite startling. 884 00:47:22,480 --> 00:47:24,880 - I hope they're going to taste really good. - I hope so. 885 00:47:26,920 --> 00:47:30,160 Just look how that cut. Beautifully set. 886 00:47:30,160 --> 00:47:32,680 That's mousse. 887 00:47:32,680 --> 00:47:34,960 You feel the bubbles bursting in your mouth. 888 00:47:34,960 --> 00:47:36,440 Delicious. Yeah, really well done. 889 00:47:36,440 --> 00:47:38,680 It's a shame they look like they do. 890 00:47:38,680 --> 00:47:42,000 That's purely down to the jelly on the top not setting. 891 00:47:42,000 --> 00:47:46,120 You have achieved a light mousse. It's aerated. 892 00:47:46,120 --> 00:47:47,400 Thank you very much. 893 00:47:47,400 --> 00:47:49,440 Now, let's move on. These are the coffee ones? 894 00:47:49,440 --> 00:47:51,560 They're chocolate on the bottom, then coffee, 895 00:47:51,560 --> 00:47:53,720 and then a vanilla on the top. 896 00:47:53,720 --> 00:47:55,960 Holding well. 897 00:47:55,960 --> 00:48:00,080 It has got a nice mousse-iness to it, a nice bit of aeration. 898 00:48:00,080 --> 00:48:01,520 Let's taste. 899 00:48:01,520 --> 00:48:02,880 Beautiful cappuccino. 900 00:48:02,880 --> 00:48:05,840 It's mousse-like, it's light, all the flavours are coming through, 901 00:48:05,840 --> 00:48:08,120 from the vanilla to the chocolate to the coffee. 902 00:48:08,120 --> 00:48:10,880 The sponge is delicious too. I think you've done really well. 903 00:48:10,880 --> 00:48:12,000 Thank you. 904 00:48:14,920 --> 00:48:18,200 These look very attractive. 905 00:48:18,200 --> 00:48:19,880 The mousse, from the side, 906 00:48:19,880 --> 00:48:21,640 looks beautifully light. 907 00:48:21,640 --> 00:48:24,240 I can see little bubbles all the way. 908 00:48:24,240 --> 00:48:25,880 I love these, love the passion fruit, 909 00:48:25,880 --> 00:48:27,920 I think they look very delicate, very good. 910 00:48:27,920 --> 00:48:30,840 These guys here, though, are just too big. 911 00:48:30,840 --> 00:48:34,320 - You forgot the word "mini". - Yeah. 912 00:48:34,320 --> 00:48:37,720 - What is that green again? - White chocolate and mint. 913 00:48:41,160 --> 00:48:46,040 The actual chocolate mousse at the bottom is not very aerated. 914 00:48:46,040 --> 00:48:48,640 I would have put the sponge, then the mint, 915 00:48:48,640 --> 00:48:50,920 - and then the mousse sitting on the top. - OK. 916 00:48:50,920 --> 00:48:53,800 Because as you push through the chocolate on the top, 917 00:48:53,800 --> 00:48:57,360 your mousse just flies out. Because it's so solid. 918 00:48:57,360 --> 00:48:59,320 Moving on to the passion fruit... 919 00:49:05,400 --> 00:49:10,880 That combination is lovely. The mousse is light, it's aerated. 920 00:49:10,880 --> 00:49:15,160 The sponge, not too thick a layer. A lovely sponge. 921 00:49:15,160 --> 00:49:17,120 Flavour of the mousse, 922 00:49:17,120 --> 00:49:19,840 texture of the mousse is very good, 923 00:49:19,840 --> 00:49:21,840 - and overall, it's a lovely flavour. - Thank you. 924 00:49:28,120 --> 00:49:30,440 I think we need to get stuck into this one first, have a look, 925 00:49:30,440 --> 00:49:31,880 before it starts to melt. 926 00:49:36,480 --> 00:49:38,880 It's more a cream than a mousse. 927 00:49:38,880 --> 00:49:41,600 You've made it very difficult for yourself not giving it 928 00:49:41,600 --> 00:49:44,000 - the support of sponge. - Yeah. 929 00:49:44,000 --> 00:49:45,480 I think the flavours are good, 930 00:49:45,480 --> 00:49:47,320 the textures on the chocolate are good. 931 00:49:47,320 --> 00:49:50,040 - It is more like a ganache than a mousse. - Yeah. Sorry. 932 00:49:50,040 --> 00:49:52,640 Now, this looks SO pretty, 933 00:49:52,640 --> 00:49:55,480 and I can think that that would be a lovely thing to eat. 934 00:49:58,640 --> 00:50:02,880 - I could do, actually, with a stronger fruit flavour. - OK. 935 00:50:02,880 --> 00:50:08,160 You certainly have got a little bit of aeration in the mousse. 936 00:50:08,160 --> 00:50:13,360 You haven't mixed it thoroughly, and you've got some cream in blobs. 937 00:50:13,360 --> 00:50:15,480 The flavour's good, 938 00:50:15,480 --> 00:50:20,040 - I just think the texture of that mousse is too stiff for me. - OK. 939 00:50:25,600 --> 00:50:27,480 They're a little bit messy. 940 00:50:27,480 --> 00:50:29,800 The top do look like cappuccino, if I'm honest, 941 00:50:29,800 --> 00:50:32,600 but it's pouring all over the top. 942 00:50:32,600 --> 00:50:34,480 They just did not set in the freezer. 943 00:50:34,480 --> 00:50:37,440 As soon as I took the acetate off, they just went, "Wuh." 944 00:50:37,440 --> 00:50:38,680 Right. 945 00:50:43,560 --> 00:50:46,320 Oh, wow. They taste amazing. 946 00:50:46,320 --> 00:50:47,760 SUE LAUGHS 947 00:50:47,760 --> 00:50:49,440 At least they taste good! 948 00:50:49,440 --> 00:50:51,040 Oh, I think I'm going in for another bit, 949 00:50:51,040 --> 00:50:53,520 - I really don't care. - I don't. It's waking me up, this one. 950 00:50:53,520 --> 00:50:57,400 The sponge itself is beautifully soft, 951 00:50:57,400 --> 00:51:00,240 the cream is a beautiful sort of cappuccino... 952 00:51:00,240 --> 00:51:04,000 - Yeah, it's a shame it's not neat. - I know. - Let's look at the apple ones. 953 00:51:12,680 --> 00:51:16,680 Although... That's nice as well. It's sharp. 954 00:51:16,680 --> 00:51:19,240 The apple coming through is delicious. It's very, very good. 955 00:51:19,240 --> 00:51:21,240 And it is more mousse-like actually. 956 00:51:21,240 --> 00:51:24,680 - Than the first one. - It is beautiful! It doesn't look awfully good... 957 00:51:24,680 --> 00:51:26,160 - I know! - ..but it's lovely. 958 00:51:26,160 --> 00:51:27,640 - Well done, Benjamina. - Thank you. 959 00:51:31,120 --> 00:51:34,880 Well, it's a very original idea, 960 00:51:34,880 --> 00:51:37,480 but there isn't much finesse about it. 961 00:51:37,480 --> 00:51:39,520 You have managed to pipe them, 962 00:51:39,520 --> 00:51:42,000 but I can't imagine how you've been able to 963 00:51:42,000 --> 00:51:44,680 keep the lightness when piping a mousse. 964 00:51:44,680 --> 00:51:47,000 Right. Let's start with the apple one. 965 00:51:47,000 --> 00:51:49,600 - The apple pie with the melted ice cream...? - Yeah. 966 00:51:54,240 --> 00:51:59,120 If this was a challenge for a mini cake with a picnic theme, 967 00:51:59,120 --> 00:52:01,160 you'd be top of the class. 968 00:52:01,160 --> 00:52:02,640 And I do get the idea of the apple pie 969 00:52:02,640 --> 00:52:04,280 with the melted ice cream, by the way. 970 00:52:04,280 --> 00:52:07,600 But the mixture that you piped is not a mousse, it's quite heavy. 971 00:52:07,600 --> 00:52:10,640 Now, this is the carrot cake, isn't it? 972 00:52:10,640 --> 00:52:13,920 When you pipe a mixture in the centre, 973 00:52:13,920 --> 00:52:17,640 it hasn't filled the actual sandwich. 974 00:52:17,640 --> 00:52:19,160 There are great gaps in it. 975 00:52:21,640 --> 00:52:26,320 - It reminds me more of a spice cake than a carrot cake. - Mm. 976 00:52:26,320 --> 00:52:29,640 Nutmeg. Gone a bit overboard I think with the nutmeg. 977 00:52:29,640 --> 00:52:30,840 OK. 978 00:52:30,840 --> 00:52:34,160 And it's not mousse again, it's quite stodgy, it's thick. 979 00:52:34,160 --> 00:52:38,000 I think your idea's fantastic - on another challenge. Thanks, Tom. 980 00:52:42,720 --> 00:52:44,040 They look gorgeous. 981 00:52:44,040 --> 00:52:46,480 The whole effect is absolutely stunning. 982 00:52:46,480 --> 00:52:49,800 We'll start on one of the fruits of the forest. 983 00:52:51,360 --> 00:52:52,840 Cuts well. 984 00:52:56,320 --> 00:53:00,720 - That tastes delicious. - Tastes divine. It really does. 985 00:53:00,720 --> 00:53:03,840 The sponge is baked perfectly, the flavour is gorgeous 986 00:53:03,840 --> 00:53:06,760 and the jelly is perfectly set, and it holds itself really well. 987 00:53:06,760 --> 00:53:09,960 And you've shown us you can do chocolate curls. 988 00:53:09,960 --> 00:53:12,240 Now, this one's got the honeycomb on the top, hasn't it? 989 00:53:12,240 --> 00:53:14,600 It is very soft, this mousse. 990 00:53:14,600 --> 00:53:16,560 It's a good sponge... 991 00:53:16,560 --> 00:53:18,880 Sponge is delicious, got lots of flavour. 992 00:53:18,880 --> 00:53:20,520 Mm. 993 00:53:20,520 --> 00:53:23,040 - The mint mousse is fantastic. - Thank you very much. 994 00:53:35,080 --> 00:53:36,560 BIRDSONG 995 00:53:36,560 --> 00:53:40,760 This is quite an impressive array of baked goods, don't you think? 996 00:53:40,760 --> 00:53:44,240 - MARY: - They've got style, we've had some excellent flavours, 997 00:53:44,240 --> 00:53:46,640 I think it was a very good challenge. 998 00:53:46,640 --> 00:53:50,000 Jane was looking a bit wobbly when she went into today - 999 00:53:50,000 --> 00:53:52,600 has she managed to save herself? 1000 00:53:52,600 --> 00:53:54,880 I would say she definitely has. 1001 00:53:54,880 --> 00:53:59,520 Who else would tackle five mousses? And wonderful flavours. 1002 00:53:59,520 --> 00:54:02,320 - And it was a mousse, proper mousse. - Is she safe, Paul? 1003 00:54:02,320 --> 00:54:04,320 - Yeah, I think she is. - Selasi was in trouble. 1004 00:54:04,320 --> 00:54:07,800 He delivered some Scooby Snacks as his mini mousse. 1005 00:54:07,800 --> 00:54:09,480 The chocolate mousse is delicious, 1006 00:54:09,480 --> 00:54:12,120 but you can't do something like that as a Showstopper. 1007 00:54:12,120 --> 00:54:15,880 Tom was also in trouble, and he delivered his Hipster's Picnic, 1008 00:54:15,880 --> 00:54:17,880 so what did you think of that? 1009 00:54:17,880 --> 00:54:22,160 The filling was not a mousse, and it was rather clumsily piped. 1010 00:54:22,160 --> 00:54:25,160 The idea was fantastic, but we wanted a mousse, 1011 00:54:25,160 --> 00:54:27,560 - and I don't think we got a mousse. - Moving on to Benjamina... 1012 00:54:27,560 --> 00:54:30,120 If you shut your eyes and ate both of those, 1013 00:54:30,120 --> 00:54:31,960 - you'd give them first prize all round. - Yeah. 1014 00:54:31,960 --> 00:54:35,080 She got the flavours absolutely spot-on, 1015 00:54:35,080 --> 00:54:36,640 but they didn't look so good. 1016 00:54:36,640 --> 00:54:39,320 She was in a high position going into Showstopper day though. 1017 00:54:39,320 --> 00:54:42,200 I wouldn't discount the fact that she could win Star Baker, 1018 00:54:42,200 --> 00:54:43,720 because it did taste very, very good. 1019 00:54:43,720 --> 00:54:46,640 So moving on to Candice - again, very nice idea, 1020 00:54:46,640 --> 00:54:48,680 but almost her downfall to suspend 1021 00:54:48,680 --> 00:54:51,320 those beautiful mini mousses in jelly. 1022 00:54:51,320 --> 00:54:53,840 She's got to be really careful. She's a good, natural baker, 1023 00:54:53,840 --> 00:54:56,280 but I think sometimes she concentrates on the stuff 1024 00:54:56,280 --> 00:54:59,400 on the outside rather than the actual core bake we're looking for. 1025 00:54:59,400 --> 00:55:00,480 That leaves Andrew. 1026 00:55:00,480 --> 00:55:03,840 If there was one display that drew our eyes, it was Andrew's. 1027 00:55:03,840 --> 00:55:06,600 Very original, beautifully produced. 1028 00:55:06,600 --> 00:55:09,720 All the way through he's showed us several skills, 1029 00:55:09,720 --> 00:55:11,640 and he has a very good finish. 1030 00:55:11,640 --> 00:55:13,200 And do you think you know possibly 1031 00:55:13,200 --> 00:55:15,480 who might not be joining us next time? 1032 00:55:15,480 --> 00:55:18,960 - We've already spoken, and actually we've both decided that, yes, we know who it is. - Yep. 1033 00:55:31,040 --> 00:55:32,640 Bakers, I get the brilliant job, 1034 00:55:32,640 --> 00:55:35,760 because I get to say who is Star Baker. 1035 00:55:35,760 --> 00:55:37,760 Now, it's fair to say that this person has had 1036 00:55:37,760 --> 00:55:41,560 their fair share of ups and downs over the course of this competition. 1037 00:55:41,560 --> 00:55:44,000 One might say, if one was feeling cliched, 1038 00:55:44,000 --> 00:55:46,040 it's been a bit of a roller coaster. 1039 00:55:46,040 --> 00:55:47,240 He's cleverer than that - 1040 00:55:47,240 --> 00:55:50,400 he'd probably do it as a Ferris wheel decked with mini mousse. 1041 00:55:50,400 --> 00:55:53,000 For the very first time - congratulations, Andrew, 1042 00:55:53,000 --> 00:55:55,920 - you're Star Baker. - Thank you. - Aww... 1043 00:55:55,920 --> 00:55:57,840 Don't start crying. 1044 00:55:57,840 --> 00:56:00,920 This bit of the weekend gets harder and harder, 1045 00:56:00,920 --> 00:56:04,560 and it's up to me to announce the person 1046 00:56:04,560 --> 00:56:08,920 who very, very sadly will not be coming with us into next week. 1047 00:56:08,920 --> 00:56:11,240 And that person is... 1048 00:56:15,600 --> 00:56:17,480 ..Tom. We're really sad to say goodbye. 1049 00:56:17,480 --> 00:56:19,640 It's all right, I knew that was happening. 1050 00:56:19,640 --> 00:56:22,400 - You've done so well, mate. - Yeah, it's good. 1051 00:56:22,400 --> 00:56:25,040 'I think right until the moment your name's called,' 1052 00:56:25,040 --> 00:56:27,200 you kind of think, "Oh, maybe it's someone else." 1053 00:56:27,200 --> 00:56:29,800 But I knew it was going to happen, I knew that was going to be my name. 1054 00:56:29,800 --> 00:56:32,360 I would've loved to be in the tent right through to the end, 1055 00:56:32,360 --> 00:56:35,240 but someone has to go each week, and it had to be me this week. 1056 00:56:35,240 --> 00:56:37,000 There was nobody else it could have been. 1057 00:56:37,000 --> 00:56:39,240 To get through to this stage in The Great British Bake Off 1058 00:56:39,240 --> 00:56:41,320 he should feel very proud of himself. 1059 00:56:41,320 --> 00:56:43,840 - You've done brilliantly, Tom. - What a week to go out on, you know? 1060 00:56:43,840 --> 00:56:45,560 This is the first time in Bake Off history, 1061 00:56:45,560 --> 00:56:48,240 we've have lost the winner of Bread Week. 1062 00:56:48,240 --> 00:56:50,160 They normally reach the final, so 1063 00:56:50,160 --> 00:56:52,520 I do feel sorry for him, he IS a great baker. 1064 00:56:52,520 --> 00:56:55,880 'That was a very close escape, very close escape, 1065 00:56:55,880 --> 00:56:58,000 'it doesn't mean I'm still safe.' 1066 00:56:58,000 --> 00:57:01,440 But I'm in the quarterfinal, I don't know how! 1067 00:57:01,440 --> 00:57:05,320 Quarterfinals! Yes! 1068 00:57:06,520 --> 00:57:08,200 I'm actually really, really proud, 1069 00:57:08,200 --> 00:57:12,680 especially after the Showstopper that looked...quite a hot mess. 1070 00:57:12,680 --> 00:57:16,280 I was a bit nervous. But I'm glad that I'm through. 1071 00:57:16,280 --> 00:57:18,360 Yes! Finally, finally, finally. 1072 00:57:19,400 --> 00:57:24,320 I'm delighted. I'm really, really super chuffed. Super, super chuffed. 1073 00:57:24,320 --> 00:57:26,760 'I've got a chance to make the final.' 1074 00:57:26,760 --> 00:57:29,360 But I suppose now I'm going to have to step it up a gear again. 1075 00:57:29,360 --> 00:57:31,760 - 'Next time...' - Coming out, coming out, coming out. 1076 00:57:31,760 --> 00:57:33,880 '..it's the quarterfinal. 1077 00:57:33,880 --> 00:57:36,200 'And for the first time in the history of Bake Off...' 1078 00:57:36,200 --> 00:57:37,560 Get set, my lords and ladies. 1079 00:57:37,560 --> 00:57:38,840 '..it's Tudor Week.' 1080 00:57:38,840 --> 00:57:41,200 If we did study the Tudors at school, 1081 00:57:41,200 --> 00:57:43,000 I don't remember much about them! 1082 00:57:43,000 --> 00:57:45,520 'With marzipan centrepieces...' 1083 00:57:45,520 --> 00:57:46,720 Real Showstopper, that is. 1084 00:57:46,720 --> 00:57:48,680 '..a Technical that's got everyone in knots...' 1085 00:57:48,680 --> 00:57:51,680 Oh, dear. This looks a mess. 1086 00:57:51,680 --> 00:57:54,560 '..and pies fit for a king! 1087 00:57:54,560 --> 00:57:56,440 'Or...Paul.'