1 00:00:05,710 --> 00:00:10,570 We're two weeks down, two bakers down. And two hosts down for some more home 2 00:00:10,570 --> 00:00:11,570 -baked delights. 3 00:00:12,570 --> 00:00:15,610 Welcome to the Great Australian Bake Off. 4 00:00:19,310 --> 00:00:20,550 Well, this is the first. 5 00:00:20,770 --> 00:00:23,390 Last week, it was crunch time with biscuits. 6 00:00:23,750 --> 00:00:26,210 It'll be interesting to see what actually ends up on the plate at the end 7 00:00:26,210 --> 00:00:27,210 of this. 8 00:00:27,270 --> 00:00:29,070 To me, the biscuit is perfect. 9 00:00:29,290 --> 00:00:33,310 It's really good. The judges went cuckoo over Sian's showstopper. 10 00:00:33,710 --> 00:00:37,550 That is gobsmacking. It really is. Winning her Star Baker. 11 00:00:38,910 --> 00:00:42,050 But for others, it was a different story. 12 00:00:42,370 --> 00:00:43,450 I'm just feeling really emotional. 13 00:00:43,990 --> 00:00:47,110 And Mariana became the second baker to hang up her apron. 14 00:00:47,650 --> 00:00:52,070 This week, our ten remaining put their best foot forward for shoe. 15 00:00:52,410 --> 00:00:55,350 There's a lot of things that can go wrong. With a cream-packed signature. 16 00:00:55,870 --> 00:00:56,870 They're bloody good. 17 00:00:57,490 --> 00:01:00,090 They're technically demanding Paris breath. 18 00:01:01,550 --> 00:01:02,790 My cream has to live. 19 00:01:03,030 --> 00:01:05,690 Pop the kettle on. We're going to need a cup of tea with these breasts. 20 00:01:06,030 --> 00:01:10,350 And a fancy French showstopper. A stunning gâteau Saint-Honoré 21 00:01:10,350 --> 00:01:15,390 centrepiece. Whose baking will be a shoe-in? It is a showstopper. And who 22 00:01:15,390 --> 00:01:16,750 will fail to make the grade? 23 00:01:17,150 --> 00:01:19,130 Right down there. It is very raw. 24 00:01:47,760 --> 00:01:50,440 It's the sound made by our French train. 25 00:01:50,800 --> 00:01:51,860 Shoo, shoo! 26 00:01:52,180 --> 00:01:56,380 You know, profiteroles, eclairs, croquembouche. It's time for Shoe 27 00:01:56,380 --> 00:01:57,380 Pastry. 28 00:02:02,260 --> 00:02:05,460 Good morning, bakers. Welcome back to the Bake Off Shed. 29 00:02:05,860 --> 00:02:10,180 This week we are keeping it light and fluffy, but unfortunately I'm not 30 00:02:10,180 --> 00:02:11,580 talking about our judges. 31 00:02:12,520 --> 00:02:14,940 Matt and Maggie want Shoe from you. 32 00:02:16,140 --> 00:02:20,400 They would like you to make 12 individual sweet eclairs. 33 00:02:20,840 --> 00:02:24,200 So one eclair for each of Angelina Jolie's kids. 34 00:02:26,100 --> 00:02:31,420 They must be filled, iced, made of choux pastry and eclair shaped. 35 00:02:31,820 --> 00:02:36,040 Well bakers, you have two hours to bring us your signature eclair. 36 00:02:36,300 --> 00:02:39,260 On your marks, get set, bake! 37 00:02:44,300 --> 00:02:47,400 There's a lot of things that can go wrong with eclairs. They can split, they 38 00:02:47,400 --> 00:02:51,220 can rise too much, they can flop. They're a bit temperamental, so no 39 00:02:51,220 --> 00:02:56,940 wrecking. Look, there's no question I want to eat a divine eclair, but it is 40 00:02:56,940 --> 00:02:58,220 all about the choux pastry. 41 00:03:00,080 --> 00:03:02,000 Choux pastry, I love eating. 42 00:03:02,700 --> 00:03:05,120 Can't say I've made it that much until recently. 43 00:03:05,500 --> 00:03:10,040 Unlike other pastry, choux is cooked in a pan first before being placed in the 44 00:03:10,040 --> 00:03:11,040 oven. 45 00:03:11,380 --> 00:03:15,560 Once in the oven, the initial boost of heat evaporates the moisture in the mix. 46 00:03:15,680 --> 00:03:19,100 The steam, along with the egg, helps create the perfect puff. 47 00:03:20,960 --> 00:03:22,600 Choux means cabbage in French. 48 00:03:22,880 --> 00:03:24,960 Because of its appearance, not its taste. 49 00:03:26,580 --> 00:03:30,760 What I'm looking for in today's signature eclair is the icing to be 50 00:03:30,760 --> 00:03:36,040 sweet, but I want that cream patisserie to be the balance of flavour, and I want 51 00:03:36,040 --> 00:03:37,880 it to just melt. 52 00:03:40,099 --> 00:03:41,099 Hey, Ginge. 53 00:03:41,160 --> 00:03:42,160 Hey, Al. 54 00:03:42,440 --> 00:03:45,700 How are you going? Nathan, how are you? I'm a little bit worried that they're 55 00:03:45,700 --> 00:03:46,700 not going to puff up enough. 56 00:03:46,860 --> 00:03:49,080 Look, that's the most important thing when you're making choux pastry is you 57 00:03:49,080 --> 00:03:52,860 actually have that really high heat. Yeah. Boom, and then turn it down and 58 00:03:52,860 --> 00:03:55,640 get that nice crust. Now, what are you going to put in the middle of it? I'm 59 00:03:55,640 --> 00:03:57,100 doing a mandarin and yuzu eclair. 60 00:03:58,380 --> 00:04:02,060 Nathan is going for a double whammy and flavouring his icing and filling with 61 00:04:02,060 --> 00:04:03,880 mandarin and yuzu juices. 62 00:04:05,400 --> 00:04:06,700 What's a yuzu? 63 00:04:07,040 --> 00:04:09,180 Yuzu is a Japanese citrus fruit. 64 00:04:09,400 --> 00:04:10,560 Sour but aromatic. 65 00:04:10,920 --> 00:04:14,160 It is aromatic, and you have to balance that sourness, won't you? Yeah. I'm 66 00:04:14,160 --> 00:04:15,580 looking forward to it, Nathan. Can't wait. 67 00:04:16,880 --> 00:04:20,500 I really need to get this into the oven because it takes a while to cook and 68 00:04:20,500 --> 00:04:25,140 then an even longer time to cool, and there's no way I can pipe my eclairs if 69 00:04:25,140 --> 00:04:25,979 they're hot. 70 00:04:25,980 --> 00:04:30,080 The filling for Janice's eclairs will be whipped cream with a homemade blueberry 71 00:04:30,080 --> 00:04:32,900 jam, daringly topped with a lavender icing. 72 00:04:34,150 --> 00:04:37,850 I'm hoping that it actually comes out with just a hint of lavender. 73 00:04:38,110 --> 00:04:39,830 My clothes are going to taste like soap. 74 00:04:40,850 --> 00:04:41,870 We don't like soap. 75 00:04:53,270 --> 00:04:54,270 Morning, Jasmine. 76 00:04:54,430 --> 00:04:55,309 Morning, Jasmine. 77 00:04:55,310 --> 00:04:56,530 How are you, Jasmine? I'm well, thanks. 78 00:04:57,510 --> 00:04:58,890 I drew lines. 79 00:04:59,270 --> 00:05:02,730 Oh, you did too. I never normally, but it's like I want precision. And what 80 00:05:02,730 --> 00:05:06,310 flavour are you going to give it? I'm doing chocolate and salted caramel. 81 00:05:06,810 --> 00:05:09,490 Jasmine has plumped for a traditional vanilla filling. 82 00:05:10,230 --> 00:05:13,990 Complementing this will be a topping of chocolate ganache, salted caramel sauce 83 00:05:13,990 --> 00:05:17,210 and a slice of tempered chocolate adorned with gold leaf. 84 00:05:18,900 --> 00:05:22,780 There are so many variables on what makes a good choux pastry. 85 00:05:22,980 --> 00:05:24,740 Yeah. And I'd love to be able to tell you. 86 00:05:25,160 --> 00:05:26,180 Go on then. But I'm not. 87 00:05:26,880 --> 00:05:28,300 We're going to keep that a secret. 88 00:05:37,060 --> 00:05:41,760 I'm doing a coffee-filled eclair using Maggie Beer's lovely coffee vino cotto 89 00:05:41,760 --> 00:05:42,760 syrup. 90 00:05:45,560 --> 00:05:49,340 Angela will then ice her eclairs with dark chocolate, a coffee bean and 91 00:05:49,340 --> 00:05:51,420 crystallised edible violet flowers. 92 00:05:52,720 --> 00:05:54,600 Where are your eclairs? In the oven. 93 00:05:55,060 --> 00:05:58,400 Already? Yeah. Wow. I don't know what you're going to do with the rest of your 94 00:05:58,400 --> 00:05:59,440 time. I don't know, have a read. 95 00:05:59,760 --> 00:06:01,300 You want a Maggie or Matt? Oh, 96 00:06:02,200 --> 00:06:03,580 you are a stuck up. 97 00:06:05,540 --> 00:06:06,540 You're really good, Maggie. 98 00:06:13,530 --> 00:06:16,970 The eclairs I'm making today are a bit of a mystery eclair. 99 00:06:17,190 --> 00:06:19,190 The eclair can be either cinnamon or vanilla. 100 00:06:19,870 --> 00:06:23,430 Ben's flavours will be carried in creme patissiere and glazed with dark 101 00:06:23,430 --> 00:06:24,430 chocolate. 102 00:06:25,230 --> 00:06:27,650 I just saw you piping it. It looked a little fatty. 103 00:06:28,190 --> 00:06:31,190 It does look a little bit fatty when it comes out, but it seems to cook out 104 00:06:31,190 --> 00:06:34,050 lovely. And the putting of the icing sugar on top. 105 00:06:34,390 --> 00:06:37,150 Yeah, it's going to give it a nice crunch. Mate, I think you've got this 106 00:06:37,150 --> 00:06:38,150 one wrapped up today, huh? 107 00:06:38,330 --> 00:06:40,990 Don't bet on it, mate. They've still got to come up nice and puffy, yeah. 108 00:06:46,760 --> 00:06:48,720 I'm scooping out a million passion fruits. 109 00:06:49,220 --> 00:06:50,220 They're delicious. 110 00:06:51,100 --> 00:06:54,600 Susie will make a relatively simple passion fruit creme patissiere filling 111 00:06:54,600 --> 00:06:57,980 for her eclairs, but as usual, she will push the boundaries with her 112 00:06:57,980 --> 00:06:58,980 decorations. 113 00:06:59,280 --> 00:07:04,480 My decoration plan is passion fruit jelly hearts, dipped in glitter, of 114 00:07:04,480 --> 00:07:08,140 course, and just a white icing and whatever else I can conjure up in the 115 00:07:08,140 --> 00:07:09,140 time that we have. 116 00:07:10,900 --> 00:07:13,080 James is also using passion fruit today. 117 00:07:14,670 --> 00:07:19,330 I've made eclairs a few times before, but I usually do a more sort of classic 118 00:07:19,330 --> 00:07:20,330 tart filling. 119 00:07:20,470 --> 00:07:23,970 James's eclairs will have their insides filled with passion fruit juice and 120 00:07:23,970 --> 00:07:27,670 cream set with gelatin, and their outsides coated in sweet white 121 00:07:27,670 --> 00:07:28,670 chocolate. 122 00:07:28,940 --> 00:07:32,680 A lot of passion fruit that we get in Australia isn't quite as sweet as some 123 00:07:32,680 --> 00:07:34,280 of the other ones that you can get overseas. 124 00:07:34,500 --> 00:07:37,820 So the white chocolate just helps bring it back to that slightly more dirty kind 125 00:07:37,820 --> 00:07:38,479 of flavour. 126 00:07:38,480 --> 00:07:40,800 I'm so waiting here for you to actually start piping. 127 00:07:41,220 --> 00:07:43,160 I'm scared to pipe in front of you. 128 00:07:43,440 --> 00:07:46,680 We'll leave you to pipe in peace. I can see your hand is starting to shake. I 129 00:07:46,680 --> 00:07:47,700 don't want to do it in front of Matt. 130 00:07:48,320 --> 00:07:53,280 With flavours like passion fruit, mandarin, blueberry and lemon in the 131 00:07:53,280 --> 00:07:58,200 mix, true to form, Brendan isn't playing it safe using pumpkin for his flavour. 132 00:07:58,960 --> 00:08:02,860 His eclairs will be patched with a pumpkin pie flavoured mousse and pepita 133 00:08:02,860 --> 00:08:05,500 praline. They'll be glazed with caramel chocolate. 134 00:08:06,660 --> 00:08:10,380 Very different to the normal creme brissure and chocolate on top. We're 135 00:08:10,380 --> 00:08:14,120 looking for creativity and you've got it. Bernard, when I have your eclair, 136 00:08:14,160 --> 00:08:17,600 that is going to count as one serving of vegetables for me today, so thank you so 137 00:08:17,600 --> 00:08:18,600 much. 138 00:08:20,080 --> 00:08:24,200 Bakers, one hour left, one hour down and one hour to go. 139 00:08:24,800 --> 00:08:26,560 How did the hour go so far? 140 00:08:27,690 --> 00:08:31,530 So I'm in a mad rush to get everything done and into the oven. 141 00:08:32,650 --> 00:08:35,390 I love being in the kitchen. I do love making soup pastry. 142 00:08:35,610 --> 00:08:38,830 It doesn't really mean I'm good at it. Hopefully, if all things are going my 143 00:08:38,830 --> 00:08:39,830 way today. 144 00:08:39,929 --> 00:08:44,090 Eclair means flash of lightning. And that's how quickly the bakers will need 145 00:08:44,090 --> 00:08:47,510 to get their bakes in so they have time to cook and cool before filling. 146 00:08:47,710 --> 00:08:50,610 If they're a little bit untidy, if you just dip your finger in a little bit of 147 00:08:50,610 --> 00:08:52,390 water, you can pat them into shape. 148 00:08:54,120 --> 00:08:56,680 The ones in the oven aren't rising. They're pretty much staying the same 149 00:08:56,680 --> 00:08:59,600 size they are on the tray, which is, yeah, shit, to be honest. 150 00:09:00,120 --> 00:09:03,600 Hello. Hi, Meg. How are you? Good, thank you. What have we got there? 151 00:09:04,140 --> 00:09:07,760 Here I've got my salted caramel coming along for my icing. 152 00:09:08,080 --> 00:09:12,360 Adding to Meg's caramel punch will be a caramel creme patissiere filling made 153 00:09:12,360 --> 00:09:15,920 with golden syrup, and her eclairs will be topped with salt flakes. 154 00:09:16,900 --> 00:09:18,660 Have you ever thought about tidying up? 155 00:09:18,960 --> 00:09:19,960 No. 156 00:09:20,910 --> 00:09:21,950 I'm young, I'm naive. 157 00:09:22,250 --> 00:09:23,430 I'll learn. Are you? 158 00:09:24,230 --> 00:09:25,230 Yes, yes, yes. 159 00:09:25,470 --> 00:09:28,750 Well, what we might do, Meg, is keep you back, and you can clean your bench and 160 00:09:28,750 --> 00:09:29,750 everyone else's bench. 161 00:09:30,650 --> 00:09:31,930 Tough love is my style. 162 00:09:32,610 --> 00:09:33,630 We'll get the love eventually. 163 00:09:38,210 --> 00:09:39,210 How are you doing? 164 00:09:39,330 --> 00:09:40,309 I think I'm good. 165 00:09:40,310 --> 00:09:42,950 You good? You can come and sip some ice cream sugar for me, please. 166 00:09:43,290 --> 00:09:46,070 I hate sifting this thing. 167 00:09:48,780 --> 00:09:49,780 Good morning, Sian. 168 00:09:50,060 --> 00:09:50,979 Good morning, Sian. 169 00:09:50,980 --> 00:09:54,480 Sian, how are you? I'm good, thank you. Now, what are we doing? So I'm doing a 170 00:09:54,480 --> 00:09:59,080 lemon meringue eclair, but I'm infusing my curd with the lemon thyme. 171 00:09:59,440 --> 00:10:03,820 Sian's luscious lemon layers will include the infused lemon curd, Italian 172 00:10:03,820 --> 00:10:07,660 meringue and candied lemon, crammed with fresh lemon thyme for decoration. 173 00:10:09,480 --> 00:10:11,500 Lemon thyme, love lemon thyme. Yeah, it smells beautiful. 174 00:10:11,860 --> 00:10:14,740 Just be careful it doesn't overpower your lemon curd. 175 00:10:15,160 --> 00:10:16,160 Okay, fine. 176 00:10:21,450 --> 00:10:22,650 Well, that was not terrible. 177 00:10:23,510 --> 00:10:24,510 No. 178 00:10:25,690 --> 00:10:31,050 Creme patissiere, or pastry cream, is a custard made of milk, egg yolk and 179 00:10:31,050 --> 00:10:32,250 thickened with starch. 180 00:10:32,530 --> 00:10:34,590 Almost any flavour can be added to it. 181 00:10:34,930 --> 00:10:38,030 Just making the coffee creme patissiere. I'm just whipping it now to get any 182 00:10:38,030 --> 00:10:40,110 lumps out of it. Then we'll put it in the fridge and let it cool. 183 00:10:40,530 --> 00:10:45,090 It needs to reach boiling point to thicken, but cannot be piped until cold. 184 00:10:48,319 --> 00:10:49,940 Yum. My contact's still hot. 185 00:10:50,160 --> 00:10:51,160 Yeah, mine is too. 186 00:10:51,220 --> 00:10:52,820 I don't know what I'm going to do. 187 00:10:53,220 --> 00:10:54,320 Maybe I'll put it at the top. 188 00:10:56,880 --> 00:11:01,740 Bakers, 15 minutes to put your icing on your eclair and bring it to me directly. 189 00:11:02,320 --> 00:11:03,800 Or the judges. Whatever. 190 00:11:05,220 --> 00:11:06,220 Looks all right to me. 191 00:11:08,120 --> 00:11:12,200 I see three that look very similar and one that looks really different. 192 00:11:16,970 --> 00:11:19,810 Brendan, quick, I'm taking it down to 34, 32. 193 00:11:20,930 --> 00:11:22,090 Add it at 34. 194 00:11:23,210 --> 00:11:25,050 Nothing to see here. 195 00:11:25,890 --> 00:11:28,710 Every time you're seeing it clear, they're nice and puffy, they're light 196 00:11:28,710 --> 00:11:29,609 and fluffy. 197 00:11:29,610 --> 00:11:31,010 Mine looks like a glorified breadstick. 198 00:11:35,010 --> 00:11:37,070 Yeah, I'm definitely not a perfectionist. 199 00:11:37,330 --> 00:11:38,970 I'm kind of just like, yeah, that looks okay. 200 00:11:46,190 --> 00:11:49,670 Are you worried about not finishing? Yes, absolutely. I'm worried about not 201 00:11:49,670 --> 00:11:52,950 finishing. Why are you so behind? Is it because you made 100 eclairs instead of 202 00:11:52,950 --> 00:11:53,950 12? 203 00:12:00,970 --> 00:12:03,270 I'm very impressed at how perky your points are. 204 00:12:03,690 --> 00:12:05,070 Um, thank you. 205 00:12:08,630 --> 00:12:11,590 I hope this damn thing stops moving in the opposite direction that I want it 206 00:12:11,590 --> 00:12:13,950 to. One minute left. 207 00:12:14,560 --> 00:12:16,380 Bakers, make it a magical minute. 208 00:12:18,340 --> 00:12:21,400 I should have piped this icing, but I haven't got time to do it. 209 00:12:29,460 --> 00:12:32,740 Yeah, I'm on the home run now, just doing my final decorations, and then 210 00:12:32,740 --> 00:12:33,740 we'll plate them up. 211 00:12:34,500 --> 00:12:35,500 All right, Babs. 212 00:12:37,860 --> 00:12:39,620 Oh, my, that's quite a mess. 213 00:12:46,440 --> 00:12:51,100 Time is up. Please move your eclairs to the end of your bench for judging. 214 00:12:51,400 --> 00:12:52,400 Done. 215 00:13:05,100 --> 00:13:07,700 You look at the top of that filling, it looks like a pizza. 216 00:13:08,100 --> 00:13:13,360 When you bite into the pumpkin, it's sweet and not sickly at all. 217 00:13:13,860 --> 00:13:15,140 It's a little bit messy to eat. 218 00:13:15,470 --> 00:13:18,610 But I love those flavours. I really do. It's pretty damn good. 219 00:13:19,410 --> 00:13:21,310 Creativity. Thank you very much. 220 00:13:27,530 --> 00:13:28,910 Oh, wow. It's really filled. 221 00:13:29,290 --> 00:13:32,590 The flavour is nicely balanced without packing a punch. 222 00:13:33,450 --> 00:13:37,290 The filling is really good and the icing is really good. The big mistake is 223 00:13:37,290 --> 00:13:40,830 overdoing it. A little bit less and you would have had it perfect. 224 00:13:41,210 --> 00:13:42,210 Ah, thanks. 225 00:13:45,290 --> 00:13:48,110 These ones here look really undercooked. Yeah. I have to say the flavour is 226 00:13:48,110 --> 00:13:49,110 fantastic. 227 00:13:49,230 --> 00:13:54,270 The icing's really good. If only you had of baked it more. 228 00:13:54,630 --> 00:13:55,489 Better luck next time. 229 00:13:55,490 --> 00:13:56,490 Thanks. 230 00:13:59,550 --> 00:14:01,870 They have a great golden colour. 231 00:14:02,570 --> 00:14:06,350 Wow. So that's the blueberry inside there with the cream. 232 00:14:07,710 --> 00:14:08,710 Good flavour. 233 00:14:09,250 --> 00:14:13,030 I'm missing the lavender, but the icing is very good. Yeah, it is. Very good 234 00:14:13,030 --> 00:14:14,030 icing. 235 00:14:18,120 --> 00:14:19,620 What are you thinking of your eclairs? 236 00:14:19,880 --> 00:14:20,880 They're not quite uniform. 237 00:14:21,340 --> 00:14:24,840 Maybe if you sort of worked in a little bit of orderly fashion, you might be 238 00:14:24,840 --> 00:14:27,560 able to do it. Yeah, a little bit neater, yeah. That probably would help. 239 00:14:28,800 --> 00:14:33,640 The caramel is really sweet, but the salt on the top takes the sweetness 240 00:14:33,640 --> 00:14:35,460 away. It is great flavour. 241 00:14:40,400 --> 00:14:43,140 Bit rough looking, are they? Yeah, they just puffed up a bit more than I 242 00:14:43,140 --> 00:14:45,800 thought. You know, the choux pastry itself is actually pretty good. 243 00:14:46,140 --> 00:14:49,020 It actually looks like you had the temperature right at the right time to 244 00:14:49,020 --> 00:14:53,540 get that lovely colour. But the cream is overtaking the frequency of the passion 245 00:14:53,540 --> 00:14:57,440 fruit, which is such a shame because it's such a great flavour. Thank you. 246 00:15:00,680 --> 00:15:04,400 That icing looks really good. You know, you've got a beautiful shine on that 247 00:15:04,400 --> 00:15:06,040 chocolate. That looks good. 248 00:15:06,510 --> 00:15:10,690 You know, I love the flavour of the icing, but is it too strong for the 249 00:15:10,690 --> 00:15:13,170 cream pat? Yeah. Especially when you're matching it up against chocolate, you 250 00:15:13,170 --> 00:15:16,510 know, they're two strong flavours. Yeah. And you need to sort of, you know, 251 00:15:16,530 --> 00:15:19,150 balance them out. I really appreciate your feedback. 252 00:15:19,370 --> 00:15:20,990 I'll take it all on board and process it. 253 00:15:29,070 --> 00:15:30,490 Bit claggy. Oh, yeah. 254 00:15:31,030 --> 00:15:31,869 It's terrible. 255 00:15:31,870 --> 00:15:34,830 They should be sitting in that black bin behind me. Oh, man. 256 00:15:35,130 --> 00:15:39,450 It's got a shine on the bottom of it, and what that is is that the oil has got 257 00:15:39,450 --> 00:15:43,470 hot, and it's started to fry your choux pastry rather than bake it. Yeah, okay. 258 00:15:47,850 --> 00:15:52,150 Jasmine, they're looking really good. Almost identical. I can't believe 259 00:15:52,150 --> 00:15:55,150 Maggie's giving you a hard time. To me, they look all identical. 260 00:15:56,970 --> 00:15:59,470 Really good choux pastry. It's nice and firm on the outside. 261 00:15:59,830 --> 00:16:04,330 The salty caramel, and that chocolate slab on top, it's really unctuous. 262 00:16:05,000 --> 00:16:06,000 Two bites. 263 00:16:06,120 --> 00:16:08,120 Matt Moran went back for another bite. 264 00:16:08,320 --> 00:16:09,940 That's double thumbs up, isn't it? 265 00:16:10,520 --> 00:16:12,000 It is. Thank you. 266 00:16:19,580 --> 00:16:21,040 Oh. Good. 267 00:16:21,920 --> 00:16:22,920 Really? 268 00:16:23,200 --> 00:16:28,080 Sian, what I love is this building of the lemon curd, the lemon pat, the lemon 269 00:16:28,080 --> 00:16:32,140 thyme, and then the lemon confit. I mean, it is the symphony of lemons. 270 00:16:32,780 --> 00:16:33,860 Definitely for a lemon lover. 271 00:16:34,140 --> 00:16:35,680 They're bloody good. Oh, yes. 272 00:16:35,980 --> 00:16:37,460 Yeah, they're really, that's really good. 273 00:16:37,840 --> 00:16:38,840 Thank you so much. 274 00:16:39,040 --> 00:16:40,200 Well done. Congratulations. 275 00:16:41,580 --> 00:16:46,660 I'm a little bit surprised at how well I did because I was not expecting that. 276 00:16:47,060 --> 00:16:50,100 I'm going to call my mum and tell her she's just going to be over the moon 277 00:16:50,100 --> 00:16:52,960 because I was on the phone for last night stressing that I don't know if my 278 00:16:52,960 --> 00:16:54,520 choux pastry is good or not. 279 00:16:54,960 --> 00:16:59,040 So she's going to be screaming probably now that I'll tell her that I nailed it. 280 00:17:01,580 --> 00:17:04,240 The bakers now face the technical challenge. 281 00:17:04,520 --> 00:17:09,359 A timed bake of a recipe they'd never seen before, designed to test their shoe 282 00:17:09,359 --> 00:17:13,579 skills. Bakers, welcome to your shoe technical bake. 283 00:17:13,819 --> 00:17:17,400 This week, it's Matt's turn to share a recipe with us. Matt, what would you 284 00:17:17,400 --> 00:17:18,440 like the bakers to make? 285 00:17:18,740 --> 00:17:20,040 A Paris breast. 286 00:17:20,680 --> 00:17:24,780 Now, Paris Breast is a French dessert made of choux pastry and creme 287 00:17:24,780 --> 00:17:29,700 patissiere. The creator, a guy called Louis Durant, came from the town of 288 00:17:29,700 --> 00:17:35,820 Brest in 1910 and he made it to celebrate the famous Paris to Brest, 289 00:17:35,960 --> 00:17:37,960 back to Paris bicycle race. 290 00:17:38,320 --> 00:17:41,760 Well, Matt and Maggie are off down the potting shed to get on their cycling 291 00:17:41,760 --> 00:17:47,640 lycras. They will return in them to blind taste your bake. Thank you, Maggie 292 00:17:47,640 --> 00:17:48,660 and Matt. Good luck, guys. 293 00:17:48,880 --> 00:17:49,880 Good luck. 294 00:17:51,370 --> 00:17:53,290 Bakers, you have two hours. 295 00:17:54,210 --> 00:17:57,770 On your marks, get set, bite! 296 00:18:08,230 --> 00:18:10,890 Presenting Matt his own recipe is absolutely terrifying. 297 00:18:13,670 --> 00:18:18,470 The first part of the recipe is make the choux pastry. So I shall make the choux. 298 00:18:18,890 --> 00:18:21,170 as I did this morning, and hopefully it will be a good shift. 299 00:18:24,790 --> 00:18:29,030 The recipe is essentially a big eclair with a praline creme pat in the middle 300 00:18:29,030 --> 00:18:32,070 of it, so it's my chance to redeem myself from this morning's car crash. 301 00:18:32,490 --> 00:18:33,490 It's all good so far. 302 00:18:37,430 --> 00:18:42,810 As a young apprentice chef, I used to churn these out every day, and I know 303 00:18:42,810 --> 00:18:43,810 I'm back the front. 304 00:18:45,590 --> 00:18:46,610 Can you hear that crunch? 305 00:18:46,910 --> 00:18:48,410 Yeah. That's really important. 306 00:18:51,130 --> 00:18:53,030 I have to say, that's a pretty good one. 307 00:18:53,790 --> 00:18:59,490 And that cream, the praline, that has been taken to a paste and then added to 308 00:18:59,490 --> 00:19:02,690 the cream patisserie. Yeah, you've got to bring that sugar to a dark colour. 309 00:19:02,730 --> 00:19:06,590 You don't want to burn it, but if it's too light, it'll be too sweet in the 310 00:19:06,590 --> 00:19:09,590 buttercream. And you've got to be careful. If the butter is a different 311 00:19:09,590 --> 00:19:13,130 temperature to the cream patisserie, it will split and it'll become grainy, and 312 00:19:13,130 --> 00:19:14,130 that's what you don't want. 313 00:19:14,270 --> 00:19:15,710 It is absolutely fantastic. 314 00:19:15,950 --> 00:19:18,990 I'm wondering why everyone isn't making them all the time. 315 00:19:19,370 --> 00:19:20,370 Because they're hard. 316 00:19:23,310 --> 00:19:27,410 As the race was started to encourage people to get on their bikes, the shoe 317 00:19:27,410 --> 00:19:28,990 is piped in a wheel shape. 318 00:19:29,510 --> 00:19:33,750 The three shoe circles fill with air as they're cooked in a hot oven, and the 319 00:19:33,750 --> 00:19:36,550 egg wash acts as a glue to hold the pastry rings together. 320 00:19:37,610 --> 00:19:40,850 How's your second attempt today with Shu going? 321 00:19:41,330 --> 00:19:42,330 It's going okay. 322 00:19:42,430 --> 00:19:44,350 Yeah? Well, I don't really know yet. 323 00:19:44,970 --> 00:19:48,350 My problems this morning were more revolving around, I think, oven 324 00:19:48,350 --> 00:19:52,270 temperature. Okay. Mine was quite low compared to what Matt's given us. So it 325 00:19:52,270 --> 00:19:54,870 is going to be different, whether it works better or not. It's definitely 326 00:19:54,870 --> 00:19:55,870 going to be different. 327 00:19:58,110 --> 00:19:59,110 Okay, going in. 328 00:20:02,390 --> 00:20:04,150 How are yours looking? Can I come in? Yeah. 329 00:20:10,530 --> 00:20:13,490 It's important when making choux pastry because you need the oven really hot to 330 00:20:13,490 --> 00:20:16,990 get the brown crispness and the puff, but then you need to reduce it really 331 00:20:16,990 --> 00:20:19,110 low so it dries out the inside completely. 332 00:20:20,430 --> 00:20:24,530 What would happen if I opened your oven? Would you punch me? Do you want to punch 333 00:20:24,530 --> 00:20:25,530 me? Yeah, I could. 334 00:20:25,970 --> 00:20:28,690 You know what? I drive a truck for a living, so I think I'll beat you any 335 00:20:28,690 --> 00:20:29,690 day. 336 00:20:31,410 --> 00:20:33,010 Bakers, one hour to go. 337 00:20:33,230 --> 00:20:34,230 Keep it... 338 00:20:39,280 --> 00:20:42,540 I'm finished on the pastry and now I'm just going to get on to the filling. 339 00:20:42,900 --> 00:20:45,540 The velvety filling has a creme patissiere base. 340 00:20:45,820 --> 00:20:49,680 The bakers must cool this rich custard before it's whipped with the butter and 341 00:20:49,680 --> 00:20:53,640 praline. Otherwise, it'll split and be grainy rather than silky. 342 00:20:53,880 --> 00:20:57,880 Everyone else is making creme pat this morning other than me, so I actually 343 00:20:57,880 --> 00:20:58,880 think it looks OK. 344 00:21:02,880 --> 00:21:05,000 You're burning sugar there. Is that on purpose? 345 00:21:05,350 --> 00:21:08,450 Yeah, you are meant to do it. I'm caramelising it. I'm not sure if I'm 346 00:21:08,450 --> 00:21:09,389 doing it correctly. 347 00:21:09,390 --> 00:21:10,910 Hopefully all of this sugar will dissolve. 348 00:21:11,290 --> 00:21:12,950 My first lot of toffee was too dark. 349 00:21:13,410 --> 00:21:17,470 The darker the sugar, the punchier the caramel tastes, but only up to a point. 350 00:21:17,530 --> 00:21:20,350 Too dark and it will taste burnt. Get the bitter. 351 00:21:21,450 --> 00:21:24,730 The almonds are stirred into the molten sugar to create praline. 352 00:21:25,450 --> 00:21:28,850 The bakers then leave their sticky nuts to cool and harden. 353 00:21:29,230 --> 00:21:30,530 This is my praline. 354 00:21:30,830 --> 00:21:33,770 You have to make it into a paste and then pop it into the cream pat. 355 00:21:36,040 --> 00:21:38,520 The almond paste looks a little bit different to everyone else because I 356 00:21:38,520 --> 00:21:41,380 took my toffee a little bit further than everyone else has. 357 00:21:42,160 --> 00:21:44,380 I think they all got a little bit scared it was going to burn on them. 358 00:21:45,340 --> 00:21:47,800 Nice and smooth and thick, almost like peanut butter. 359 00:21:48,080 --> 00:21:49,900 Then I'll fold it through my creme pat. 360 00:21:52,560 --> 00:21:53,600 Half an hour left. 361 00:21:53,960 --> 00:21:56,980 Who will be the creme of the crop? 362 00:21:59,920 --> 00:22:02,680 I'm really happy with that one, so hopefully it cools down in time. 363 00:22:04,560 --> 00:22:05,559 Not too bad. 364 00:22:05,560 --> 00:22:06,560 A little wonky. 365 00:22:08,340 --> 00:22:10,900 My bread's just ready. It's cut in half. It's cool. 366 00:22:11,360 --> 00:22:13,120 And so I'm going to pipe my filling in. 367 00:22:13,420 --> 00:22:17,100 But I haven't really done this before, so we'll see what happens. 368 00:22:17,960 --> 00:22:18,960 Crème patissière. 369 00:22:19,360 --> 00:22:21,680 Needs to be nice and creamy, nice and smooth, not split. 370 00:22:22,820 --> 00:22:27,580 My cream has split, so I'm going to try making the whole thing again. 371 00:22:29,100 --> 00:22:30,100 Let's try. 372 00:22:31,140 --> 00:22:32,420 All right, here we go again. 373 00:22:34,020 --> 00:22:35,020 Thank you. 374 00:22:37,190 --> 00:22:38,430 You're going to have to get more butter. 375 00:22:40,930 --> 00:22:41,930 No, I'm giving it. 376 00:22:46,730 --> 00:22:48,250 I'm not having a good day in the kitchen today. 377 00:22:48,510 --> 00:22:51,630 I just put the two halves back in the oven to try and dry it in the centre 378 00:22:51,630 --> 00:22:54,470 just a little bit more so it gets that bit more crispness into the pastry. 379 00:22:55,770 --> 00:22:57,050 Yay, second one's good. 380 00:22:58,070 --> 00:22:59,070 Can you do this, Will? 381 00:22:59,210 --> 00:23:01,090 Well, I'll try. I haven't. 382 00:23:08,520 --> 00:23:11,600 I have no idea how much I'm going to put in. I'm just assuming you'd want a 383 00:23:11,600 --> 00:23:12,760 decent amount. 384 00:23:16,340 --> 00:23:19,240 That could have been really bad. 385 00:23:20,880 --> 00:23:24,400 Bakers, you have one minute left. Pop the kettle on. We're going to need a cup 386 00:23:24,400 --> 00:23:25,400 of tea with these breasts. 387 00:23:25,800 --> 00:23:28,080 That's not a sentence I thought I'd ever hear in my career. 388 00:23:32,340 --> 00:23:33,340 Come on. 389 00:23:34,380 --> 00:23:35,620 It's not going to happen, I think. 390 00:23:37,210 --> 00:23:39,510 I'm going to put glitter on this whether Matt likes it or not. 391 00:23:39,730 --> 00:23:40,730 He'd probably quite like it. 392 00:23:44,350 --> 00:23:47,190 I think I've put this on ever so slightly crooked. 393 00:23:50,390 --> 00:23:53,490 I've just put a little sugar string, I guess you could call it. 394 00:23:53,770 --> 00:23:56,630 The decoration isn't in the recipe. It just looks a bit plain on the plate for 395 00:23:56,630 --> 00:23:57,630 me. 396 00:23:57,890 --> 00:23:59,510 Do I put almonds on top? 397 00:24:03,190 --> 00:24:06,230 Very happy. Compared to this morning's effort, that's a thousand times better. 398 00:24:10,730 --> 00:24:14,130 I thought I was going to make another creme patissiere, but I don't think it 399 00:24:14,130 --> 00:24:18,330 would have cooled in time. So we've gone with my slightly overweight cream. 400 00:24:24,710 --> 00:24:26,310 Stop me, I don't want to do any more to it. 401 00:24:26,950 --> 00:24:27,950 Stop. 402 00:24:28,090 --> 00:24:29,430 Stand back. 403 00:24:30,050 --> 00:24:31,050 Done, I'm done. 404 00:24:31,330 --> 00:24:32,330 Sit. 405 00:24:32,950 --> 00:24:34,930 Bakers, your time is up! 406 00:24:40,490 --> 00:24:43,450 Please bring your Paris breasts up to the tasting table. 407 00:24:54,570 --> 00:24:57,210 The judges will blind taste the bait. 408 00:24:57,410 --> 00:25:00,590 They're hunting for a perfectly round Paris breast. 409 00:25:00,790 --> 00:25:05,250 Chew with a crunch and a smooth almond cream with a big heap of nutty caramel 410 00:25:05,250 --> 00:25:06,250 flavour. 411 00:25:06,570 --> 00:25:08,430 Well, guys, that wasn't difficult, was it? 412 00:25:09,900 --> 00:25:12,020 I'm very excited to start eating. What do you think, Maggie? 413 00:25:12,260 --> 00:25:13,260 Well, I think we should. 414 00:25:13,360 --> 00:25:14,360 First one. 415 00:25:14,920 --> 00:25:16,060 Oh, nice crunch. 416 00:25:17,060 --> 00:25:19,160 The choux is really good. The choux is really good. 417 00:25:19,680 --> 00:25:22,680 With the compétitie, it doesn't have a lot of punch. 418 00:25:23,020 --> 00:25:27,660 If the caramel's not taken to a certain point, you don't get that beautiful 419 00:25:27,660 --> 00:25:28,660 nutty flavour. 420 00:25:30,060 --> 00:25:31,180 Now that looks good. 421 00:25:31,900 --> 00:25:33,140 That's a great crunch. 422 00:25:34,040 --> 00:25:35,040 Totally different flavour. 423 00:25:35,260 --> 00:25:38,860 And that's from that caramel being taken that extra little bit. You like this 424 00:25:38,860 --> 00:25:39,739 one, don't you? 425 00:25:39,740 --> 00:25:41,440 While you've been talking, I've been eating. 426 00:25:42,700 --> 00:25:46,020 This one hasn't piped evenly all the way around. 427 00:25:46,240 --> 00:25:50,080 Yeah, look, the shoe's good. It's just not very well piped. Now, this one has a 428 00:25:50,080 --> 00:25:51,080 lot of ice in it. 429 00:25:51,300 --> 00:25:54,800 It does. Which kind of worries me that something is being hidden. 430 00:25:55,600 --> 00:25:57,360 It looks a little doughy here. 431 00:25:57,660 --> 00:25:59,020 Is that undercooked? 432 00:25:59,400 --> 00:26:03,080 Oh. Is that what it is? It's really soft and doughy on the bottom. 433 00:26:03,320 --> 00:26:05,180 That one looks absolutely divine. 434 00:26:05,680 --> 00:26:07,160 Perfect shape. It's got a bit of crunch. 435 00:26:07,400 --> 00:26:10,000 It's a bit soft on the bottom, but it seems okay on the top. 436 00:26:10,520 --> 00:26:11,359 Next one. 437 00:26:11,360 --> 00:26:12,860 It's nothing like any of the others. 438 00:26:13,220 --> 00:26:15,660 I'm not sure about the caramel all over it. 439 00:26:16,260 --> 00:26:18,080 It's got great crunch, great flavour. 440 00:26:18,420 --> 00:26:20,440 It's just the look of it is not right. 441 00:26:21,440 --> 00:26:25,100 Well, Maggie, that one's got fantastic height. The cream has been beautifully 442 00:26:25,100 --> 00:26:26,560 done. Great, Patricia. 443 00:26:26,860 --> 00:26:31,520 That caramel being taken that much further, it's a huge, huge difference. 444 00:26:31,940 --> 00:26:33,140 All right. Next one. 445 00:26:33,860 --> 00:26:36,240 It's got some sparkles on it. Who did that one? 446 00:26:37,460 --> 00:26:42,540 Looking down, you can't see any of the piping. So it's not as luxurious as the 447 00:26:42,540 --> 00:26:43,540 others. 448 00:26:43,860 --> 00:26:44,860 Next one. 449 00:26:45,000 --> 00:26:48,220 Oh, that looks good. Looks really well piped. Plenty of flavour. 450 00:26:48,820 --> 00:26:53,480 The only thing looking at it... Split. Yeah, that's split the butter. The fat 451 00:26:53,480 --> 00:26:54,480 has come out of it and separated. 452 00:26:55,080 --> 00:26:55,939 Nice one. 453 00:26:55,940 --> 00:26:57,760 The actual shoe is really good. 454 00:26:57,960 --> 00:26:58,960 It's got good flavour. 455 00:26:59,120 --> 00:27:01,780 It's a bit grainy. It's just started to split. 456 00:27:03,500 --> 00:27:08,280 Matt and Maggie now have to score the dishes, from the not-so-great to the 457 00:27:08,280 --> 00:27:12,760 great. Which baker should get on their bike, and who's getting a yellow jersey? 458 00:27:14,680 --> 00:27:15,680 Intense place. 459 00:27:16,240 --> 00:27:17,760 Whose is it? Mine. 460 00:27:18,700 --> 00:27:19,700 Angela. 461 00:27:19,880 --> 00:27:22,380 Undercooked, and that car will not take them far enough. 462 00:27:22,640 --> 00:27:23,800 No, it was bad. 463 00:27:24,880 --> 00:27:25,880 Number nine. 464 00:27:26,360 --> 00:27:27,360 Who's this one? 465 00:27:28,520 --> 00:27:30,080 How many layers did you go around? 466 00:27:30,340 --> 00:27:31,580 One and a half. 467 00:27:31,840 --> 00:27:32,980 Right, meant to be three. 468 00:27:33,960 --> 00:27:34,960 Number eight. 469 00:27:35,980 --> 00:27:38,400 The split cream pat. 470 00:27:38,680 --> 00:27:39,840 Such a shame. 471 00:27:40,560 --> 00:27:41,840 Number seven. 472 00:27:42,140 --> 00:27:42,959 Ah, Brendan. 473 00:27:42,960 --> 00:27:44,380 Six. James. 474 00:27:44,720 --> 00:27:46,760 Five. Let me guess. 475 00:27:47,400 --> 00:27:49,080 Susie sparkles everywhere. 476 00:27:49,720 --> 00:27:50,720 Fourth place. 477 00:27:51,220 --> 00:27:55,840 Nathan. Number three is this one. 478 00:27:57,420 --> 00:28:00,640 I have to say, a very, very good Paris bread. 479 00:28:01,180 --> 00:28:05,280 Just lack that little bit of caramel. Otherwise, you'd be sitting pretty. 480 00:28:05,780 --> 00:28:08,200 Thanks. Well, number two. 481 00:28:09,260 --> 00:28:10,960 Ben, fantastic. 482 00:28:11,780 --> 00:28:14,020 Beautiful height, great piping. 483 00:28:14,260 --> 00:28:17,020 The smallest little bit undercooked at the bottom. 484 00:28:17,320 --> 00:28:21,340 Well done, Ben. Thank you. So that means our winner is you, Sian. 485 00:28:27,340 --> 00:28:28,340 Absolutely perfect. 486 00:28:28,640 --> 00:28:32,500 Great flavour, great baking and you're having a very good week, aren't you? 487 00:28:32,620 --> 00:28:33,519 Thank you. 488 00:28:33,520 --> 00:28:34,860 Well done, Sian. 489 00:28:35,120 --> 00:28:36,119 Well done. 490 00:28:36,120 --> 00:28:37,260 I'm feeling relieved. 491 00:28:37,560 --> 00:28:41,440 I was honestly really terrified about the choux pastry. It's just something I 492 00:28:41,440 --> 00:28:45,200 haven't had a lot of experience in. So I'm feeling proud and just like I'll 493 00:28:45,200 --> 00:28:46,200 sleep easy tonight. 494 00:28:46,760 --> 00:28:50,600 Honestly, my whole life I've probably overweight creamy maybe twice. 495 00:28:50,960 --> 00:28:53,020 So for it to happen here is very disappointing. 496 00:28:54,860 --> 00:28:56,620 Feeling a whole lot better now after that. 497 00:28:57,050 --> 00:29:00,650 Once again, I've had to pull it out of the bag and retain myself, but, yeah, 498 00:29:00,690 --> 00:29:01,690 I'm super happy I did. 499 00:29:02,650 --> 00:29:06,290 Coming ninth is always a bit of a bummer, but at least it wasn't last. 500 00:29:07,010 --> 00:29:08,570 I had a kitchen nightmare today. 501 00:29:09,090 --> 00:29:13,190 I will hopefully rise from the ashes, but I can't go any further down, so... 502 00:29:27,180 --> 00:29:30,940 Well, it's week three, and we are already starting to see the personality 503 00:29:30,940 --> 00:29:34,960 of the bakers emerging through their bakes, aren't we? You look at Susie. She 504 00:29:34,960 --> 00:29:39,140 has a lot of talent, but there is a lot of over-decorating on everything. 505 00:29:39,360 --> 00:29:42,600 The question is, can she pull herself back? It's so much part of her. 506 00:29:42,840 --> 00:29:46,860 Now, what's nice is I think there's some bakers who've shown real improvement 507 00:29:46,860 --> 00:29:47,859 this week. 508 00:29:47,860 --> 00:29:49,600 Yes, and Ben sticks out. 509 00:29:50,030 --> 00:29:50,909 Straight away. 510 00:29:50,910 --> 00:29:55,870 Yesterday, he really failed in his eclair. Yeah. And then in the afternoon, 511 00:29:56,110 --> 00:29:57,830 he comes second in the technical. 512 00:29:58,050 --> 00:30:01,250 Yeah. And Brendan, he's really showing some promise. You know, he's struggling 513 00:30:01,250 --> 00:30:03,550 a little bit in the technical, but, geez, he did really well on that 514 00:30:03,550 --> 00:30:04,550 signature eclair. 515 00:30:04,590 --> 00:30:08,030 And we really genuinely have some quite impressive bakers, don't we? 516 00:30:08,230 --> 00:30:09,550 We certainly do. 517 00:30:09,870 --> 00:30:14,270 Jasmine, there's something very special about her. She's quietly wonderful. 518 00:30:14,670 --> 00:30:17,270 And Sian, star baker for last week. 519 00:30:17,670 --> 00:30:18,890 Absolutely shining again. 520 00:30:19,400 --> 00:30:23,160 Would I be right in assuming that we've had a few disappointments this week from 521 00:30:23,160 --> 00:30:27,280 some of our outstanding bakers? You look at Janice, you know, quite a few 522 00:30:27,280 --> 00:30:30,220 disappointments this time. I'm sure she'll be back up there at some point. 523 00:30:30,220 --> 00:30:34,540 She'll come through. But Angela, our star baker in the first week, just 524 00:30:34,540 --> 00:30:37,320 seemed to lose her mojo. And it was such a surprise. 525 00:30:37,660 --> 00:30:39,140 To the bottom. 526 00:30:39,360 --> 00:30:43,160 And of course there's Meg. She's always been on the bottom or a little bit in 527 00:30:43,160 --> 00:30:46,020 the middle. But, you know, we really need to see something that wows us. 528 00:30:46,480 --> 00:30:49,800 You never know what's going to happen in the showstopper. From the bottom to the 529 00:30:49,800 --> 00:30:50,800 bottom. 530 00:30:54,540 --> 00:30:55,840 Good morning, bakers. 531 00:30:56,180 --> 00:30:58,120 Welcome to your showstopper bake. 532 00:30:58,620 --> 00:31:02,580 For this challenge, Matt and Maggie would like to see you create a stunning 533 00:31:02,580 --> 00:31:05,320 gâteau Saint-Honoré centrepiece. 534 00:31:05,740 --> 00:31:10,260 You need to stick as close as possible to the original elements of the recipe. 535 00:31:10,520 --> 00:31:11,520 Pace your base. 536 00:31:11,640 --> 00:31:16,180 A choux pastry, a cream and sugar work. But flavour and decorate in your own 537 00:31:16,180 --> 00:31:17,019 unique style. 538 00:31:17,020 --> 00:31:21,860 You have four hours to complete your gâteau Saint-Honoré centrepiece. 539 00:31:22,460 --> 00:31:25,480 On your marks, get set, bake! 540 00:31:28,540 --> 00:31:35,280 The cake begins with a puff pastry base, then choux is piped at the edges. The 541 00:31:35,280 --> 00:31:39,880 centre is piled high with cream, topped with profiteroles and finally decorated 542 00:31:39,880 --> 00:31:40,880 with sugar work. 543 00:31:41,290 --> 00:31:42,530 So nothing too hard then. 544 00:31:43,170 --> 00:31:48,570 Today I'm just hoping to show the judges that my creativity can actually work and 545 00:31:48,570 --> 00:31:50,090 it's not always a complete disaster. 546 00:31:58,490 --> 00:31:59,490 Today's a good day. 547 00:32:00,310 --> 00:32:02,830 Well, it's going to be a good day, if possible. 548 00:32:03,530 --> 00:32:05,050 Now they've had two bakes. 549 00:32:05,440 --> 00:32:06,520 I'm using choux pastry. 550 00:32:06,720 --> 00:32:09,960 So I'm looking for choux pastry, puff pastry, creme patissiere that will 551 00:32:09,960 --> 00:32:10,960 really pop. 552 00:32:10,980 --> 00:32:12,640 And it's got to taste amazing. 553 00:32:14,900 --> 00:32:19,200 In today's showstopper, I want those profiteroles to be as light as a 554 00:32:19,200 --> 00:32:20,720 feather, the pastry to be dry. 555 00:32:21,080 --> 00:32:23,100 I want them to get everything perfect. 556 00:32:23,680 --> 00:32:25,360 It's a bit stale. That's all right. 557 00:32:26,560 --> 00:32:27,560 Morning, Meg. 558 00:32:27,780 --> 00:32:30,180 Morning. So what are we doing today, Meg? 559 00:32:30,560 --> 00:32:33,020 Today I'm doing a gâteau Saint-Zenude. 560 00:32:33,520 --> 00:32:34,520 Sorry? 561 00:32:34,620 --> 00:32:38,200 It's a cross between, obviously, the honorary and Lebanese dessert called 562 00:32:38,200 --> 00:32:39,200 Zanoud El Set. 563 00:32:39,720 --> 00:32:40,720 Always the rebel. 564 00:32:41,720 --> 00:32:44,680 In Meg's dessert mash-up, her profiteroles will be filled with the 565 00:32:44,680 --> 00:32:48,340 cream made from bread and rose water will flavour the piped cream and sugar 566 00:32:48,340 --> 00:32:49,340 work. 567 00:32:49,400 --> 00:32:50,119 What's that? 568 00:32:50,120 --> 00:32:51,120 That's the bread cream there. 569 00:32:51,420 --> 00:32:55,700 It's bread milk that's been soaked and blitzed. Any spices in it? No, it's got 570 00:32:55,700 --> 00:32:58,380 a little bit of vanilla, but apart from that, it's very simple and basic. 571 00:32:58,520 --> 00:33:01,020 Looking forward to it. Something different. Good luck with it. Thank you 572 00:33:01,020 --> 00:33:02,020 very much. Have a good day. 573 00:33:02,830 --> 00:33:04,170 I'll be French today, shall I? 574 00:33:04,490 --> 00:33:06,370 Bonjour. Je m'appelle Jasmine. 575 00:33:06,950 --> 00:33:08,410 Qu'est-ce que vous préférez aujourd'hui? 576 00:33:09,350 --> 00:33:13,290 Jasmine will fill her profiteroles with a coffee creme patissiere and decorate 577 00:33:13,290 --> 00:33:16,110 her gâteau with chantilly cream and sugar spirals. 578 00:33:17,130 --> 00:33:20,510 So rough puff pastry is almost like the cheating version of a puff pastry. 579 00:33:20,750 --> 00:33:24,630 There's just little bits of butter chopped up inside the pastry, whereas a 580 00:33:24,630 --> 00:33:28,630 puff pastry, you actually fold a slab into it over and over again. And it's 581 00:33:28,630 --> 00:33:30,710 also going to be square, not the normal round. 582 00:33:32,750 --> 00:33:33,970 Good morning, Nathan. 583 00:33:34,270 --> 00:33:37,910 Morning. What are you doing for us today in the way of flavours? Something 584 00:33:37,910 --> 00:33:40,130 special. I'm doing raspberry and pistachio today. 585 00:33:40,610 --> 00:33:44,810 A raspberry coulis will complement the raspberry and pistachio creme patissiere 586 00:33:44,810 --> 00:33:48,910 and Nathan will encrust his shoe with caramel, freeze-dried raspberries and 587 00:33:48,910 --> 00:33:50,050 crushed pistachios. 588 00:33:50,780 --> 00:33:53,800 Are you worried about the rough puff? A little bit worried. I don't work with 589 00:33:53,800 --> 00:33:56,120 rough puff a lot. I'm terrible and I buy store-bought. 590 00:33:56,580 --> 00:34:00,020 Oh, not now. No, I should be making my own really. 591 00:34:00,420 --> 00:34:02,240 A lot of people think rough puff is going to be rough. 592 00:34:02,480 --> 00:34:05,960 It actually shouldn't be rough. No. So why do you call it rough puff then? 593 00:34:06,220 --> 00:34:07,820 It's just a quick way of making puff pastry. 594 00:34:08,139 --> 00:34:11,620 Well, why don't you always use it? Why would anyone ever pick the slow way? 595 00:34:11,820 --> 00:34:15,920 The more layers you have, the better it is. And with a rough puff, you don't 596 00:34:15,920 --> 00:34:16,980 tend to have those layers. 597 00:34:19,280 --> 00:34:22,040 It's my rough puff pastry base. It's a rectangle. 598 00:34:22,520 --> 00:34:25,500 And then I've used a banana crème pâte. 599 00:34:25,739 --> 00:34:29,420 Banana is something that we use a lot in our dessert back home in Malaysia. 600 00:34:29,800 --> 00:34:33,340 So I thought I would use that as my little spin on a very classic French 601 00:34:33,340 --> 00:34:34,560 dish. 602 00:34:35,520 --> 00:34:39,420 Janice will build her flavour with rum bananas, a rum whipped cream and a 603 00:34:39,420 --> 00:34:42,280 chocolate ganache before topping her creation with a sugar dome. 604 00:34:43,219 --> 00:34:45,080 I feel OK. I'm going to make it. 605 00:34:46,500 --> 00:34:50,780 I'm going to try really well. I'm going to try hard. I'm going to give it my 606 00:34:50,780 --> 00:34:51,780 all. 607 00:34:58,100 --> 00:34:59,860 The weather's actually good for making pastry. 608 00:35:00,900 --> 00:35:04,220 You need nice cold weather or at least a cold environment to keep the butter nice 609 00:35:04,220 --> 00:35:05,220 and hard in a puff pastry. 610 00:35:05,720 --> 00:35:09,420 Otherwise it'll melt, so you'll have a big kind of hot mess of dough, really. 611 00:35:15,080 --> 00:35:19,280 I need to whack this butter down to get it nice, like a pancake shape, and you 612 00:35:19,280 --> 00:35:23,580 put it inside the pastry so your pastry can be laminated, and that creates the 613 00:35:23,580 --> 00:35:24,580 puff. 614 00:35:26,440 --> 00:35:30,940 I'm just mixing the butter and the Dutch processed cocoa, creating a chocolate 615 00:35:30,940 --> 00:35:35,720 rough puff pastry bake. This is a gloriously messy job. Pretty cool, isn't 616 00:35:35,720 --> 00:35:36,720 it? Susie? 617 00:35:37,900 --> 00:35:40,540 You've beat me hands down today. I'm competing with you today. 618 00:35:41,700 --> 00:35:42,700 I think you might win. 619 00:35:45,480 --> 00:35:48,800 Today I'm making mandarin, ginger and cardamom flavours. The flavours are not 620 00:35:48,800 --> 00:35:52,120 traditional of a Saint Honoré cake, but the mandarin and ginger both work for 621 00:35:52,120 --> 00:35:53,120 some reason. They taste great. 622 00:35:53,740 --> 00:35:57,500 Cardamom will flavour the caramel-topped profiteroles, whilst the piped creme 623 00:35:57,500 --> 00:36:00,500 patissiere will contain mandarin juice and grated ginger. 624 00:36:01,640 --> 00:36:04,700 I'm just hoping the judges can see past the non-traditional elements and 625 00:36:04,700 --> 00:36:06,060 appreciate the flavours for what they are. 626 00:36:09,180 --> 00:36:12,040 Also stomping on the toes of tradition is Brendan. 627 00:36:13,500 --> 00:36:14,500 Morning, Brendan. 628 00:36:14,760 --> 00:36:18,740 Hi, Maggie. Are you going to excite us like you did yesterday with your flavour 629 00:36:18,740 --> 00:36:22,800 combination? I'm hoping so. I'm adding some raspberry, a bit of chocolate and 630 00:36:22,800 --> 00:36:23,900 some fresh strawberries. 631 00:36:24,180 --> 00:36:28,100 Brendan will use raspberry, chocolate and vanilla creme chabu. His 632 00:36:28,100 --> 00:36:31,060 profiteroles will be filled with chocolate then dipped into a dark 633 00:36:31,060 --> 00:36:35,820 caramel. Can someone explain to me what a chabu is? A creme chabu is you 634 00:36:35,820 --> 00:36:39,900 actually make an Italian meringue and you fold the meringue through the creme 635 00:36:39,900 --> 00:36:44,640 patissiere. And is that on your puff base? I'm not doing puff. I'm doing a 636 00:36:44,640 --> 00:36:45,640 pâté sablé. 637 00:36:45,980 --> 00:36:46,980 Ooh. 638 00:36:48,720 --> 00:36:51,900 You know what happens when you mention the sablé and not doing a rough puff? 639 00:36:52,300 --> 00:36:56,700 The thunder. My old references have it as a sablé. Interesting. 640 00:36:56,900 --> 00:37:00,000 I'm looking forward to seeing the one and only sablé. 641 00:37:00,220 --> 00:37:02,940 I hope I don't disappoint you. So do we. 642 00:37:04,800 --> 00:37:07,440 Good luck, Brendan. Sounds good. Thanks, guys. 643 00:37:07,920 --> 00:37:12,820 Sublay is a rich shortcrust pastry made with ground nuts and enriched with extra 644 00:37:12,820 --> 00:37:13,820 egg yolk. 645 00:37:14,480 --> 00:37:18,520 Only one layer needs to be rolled out, while puff pastry is folded, rolled and 646 00:37:18,520 --> 00:37:20,620 rested up to three times before baking. 647 00:37:23,040 --> 00:37:26,980 Traditionally, the base is round, but this is the showstopper, so anything 648 00:37:26,980 --> 00:37:27,980 goes. 649 00:37:28,520 --> 00:37:30,120 Ooh, you're taking a risk, aren't you? 650 00:37:30,340 --> 00:37:33,600 Doing a class. Yeah. Looks good, though. Have you got your filling all done? 651 00:37:34,030 --> 00:37:36,350 No, because I don't want to do it too early. 652 00:37:36,590 --> 00:37:37,810 Yeah, that's a fine balance. 653 00:37:41,270 --> 00:37:45,530 This is the perfect cooking weather, and I love it, so I'm in my zone. Well, I 654 00:37:45,530 --> 00:37:49,190 know you've so got it in you to do something spectacular, and by the looks 655 00:37:49,190 --> 00:37:54,410 of the number of shoe you're... 59, yes. This is an insurance scheme, Maggie. Is 656 00:37:54,410 --> 00:37:55,490 that insurance? This is an insurance scheme. 657 00:37:56,110 --> 00:38:00,370 Filling his profiteroles will be a creme chibou flavoured by orange zest, which 658 00:38:00,370 --> 00:38:02,910 will be sitting on top of a chocolate rough puff pastry. 659 00:38:03,610 --> 00:38:07,710 When you actually add a cocoa to a rough puff, it does react differently to 660 00:38:07,710 --> 00:38:10,770 normal flour. Be aware of that. Yeah, thank you. Good tip. 661 00:38:11,010 --> 00:38:15,150 That was sort of given advice, but if anything, you look more shaken. I know. 662 00:38:15,190 --> 00:38:17,770 You have a lot of question marks now. So many question marks. 663 00:38:18,630 --> 00:38:19,630 Good luck. 664 00:38:22,230 --> 00:38:24,590 Hi, Susie. Good morning. Hey, Susie. 665 00:38:24,870 --> 00:38:26,450 Now, what are we doing today? 666 00:38:27,180 --> 00:38:31,220 Took a bit of advice and cut back a few things. So I'm doing raspberry 667 00:38:31,220 --> 00:38:34,100 petissiere and just a plain cream. 668 00:38:34,540 --> 00:38:38,100 Nestled beside the raspberry cream will be a vanilla creme petissiere and fresh 669 00:38:38,100 --> 00:38:39,100 raspberries. 670 00:38:39,480 --> 00:38:43,120 Topping each profiterole will be nut brittle and Susie's sugar work will be 671 00:38:43,120 --> 00:38:44,240 dyed a vibrant red. 672 00:38:45,100 --> 00:38:49,660 So no sparkle? No sparkle for you today, Matt. Am I disappointing you? I can't 673 00:38:49,660 --> 00:38:52,380 answer. I just kind of thought that they would just come naturally. 674 00:38:52,700 --> 00:38:56,420 Matt would feel terrible if you took it to heart and we never saw another love 675 00:38:56,420 --> 00:38:59,260 heart. Maybe I can add one tiny bit of sparkle just for Matt. 676 00:39:01,880 --> 00:39:05,860 Bakers, that is shoe hours gone. You have shoe hours left. 677 00:39:12,919 --> 00:39:17,160 The profiteroles must be cooked first, allowing them plenty of time to crisp up 678 00:39:17,160 --> 00:39:18,520 and cool before they're filled. 679 00:39:24,240 --> 00:39:25,500 Yeah, I'm really happy with these. 680 00:39:26,000 --> 00:39:28,480 They seem quite dry in the middle already, which is nice, but I'm just 681 00:39:28,480 --> 00:39:31,420 going to pierce them and let them sit for five minutes so I can just make sure 682 00:39:31,420 --> 00:39:32,480 they're nice and dry on the inside. 683 00:39:35,720 --> 00:39:38,520 I'm doing an opera Saint Honoré. 684 00:39:38,940 --> 00:39:42,560 So these are the fillings for in between my three layers of puff. 685 00:39:42,760 --> 00:39:46,660 One is almond and vanilla and then the other is coffee. 686 00:39:47,380 --> 00:39:51,880 Inspired by the iconic opera cake, Sian will bake three layers of chocolate puff 687 00:39:51,880 --> 00:39:56,120 pastry layered with stripes of coffee and almond creme patissiere before 688 00:39:56,120 --> 00:39:57,440 topping with profiteroles. 689 00:39:57,820 --> 00:40:01,260 My profiteroles will be chocolate ganache with coffee in the middle and 690 00:40:01,260 --> 00:40:05,440 then an almond praline and then chocolate cream down the middle and then 691 00:40:05,440 --> 00:40:07,720 sugar work and then... 692 00:40:08,220 --> 00:40:08,899 Gold leaf. 693 00:40:08,900 --> 00:40:10,060 And then a breakdown. 694 00:40:20,860 --> 00:40:22,600 Angela. Hello. 695 00:40:22,920 --> 00:40:23,919 Hi, Angela. 696 00:40:23,920 --> 00:40:28,640 So what are we doing? We've got a lovely lemon creme patissiere with all natural 697 00:40:28,640 --> 00:40:33,420 flavouring. Topping Angela's gâteau will be fresh raspberries and strawberries, a 698 00:40:33,420 --> 00:40:35,920 bird's nest of caramel and edible violets. 699 00:40:36,990 --> 00:40:38,890 That is a very good profiterole. 700 00:40:39,330 --> 00:40:40,730 That's my, the true me. 701 00:40:40,970 --> 00:40:43,390 Feel how light that is. It's like very soft. 702 00:40:43,590 --> 00:40:45,690 Don't break it, Claire, or you might get a rolling pin again. I don't want to 703 00:40:45,690 --> 00:40:48,570 touch it. I don't want to touch it. Now, Angela, be a little bit careful with 704 00:40:48,570 --> 00:40:49,229 that caramel. 705 00:40:49,230 --> 00:40:52,410 Yep. You know, on a day like today. Yeah, it's going to be hard today. I 706 00:40:52,410 --> 00:40:53,730 just might do it on top of the cream puff. 707 00:40:53,990 --> 00:40:54,990 Any reserve? 708 00:40:55,250 --> 00:40:56,790 Oh, yeah, there might be a couple of spears. 709 00:40:58,950 --> 00:41:01,730 Bakers, you have one hour left. 710 00:41:02,650 --> 00:41:05,090 One hour, one cake. 711 00:41:05,710 --> 00:41:06,710 One baker. 712 00:41:07,950 --> 00:41:09,650 Actually, there's ten. 713 00:41:12,690 --> 00:41:16,690 With the pastry base laminated and cut to shape, the bakers then pipe a shoe 714 00:41:16,690 --> 00:41:18,090 edge to complete the base. 715 00:41:19,470 --> 00:41:22,130 Once in the oven, they must time the bake perfectly. 716 00:41:22,490 --> 00:41:26,450 Too long will dry it out, but too little will leave the pastry undercooked and 717 00:41:26,450 --> 00:41:27,450 raw. 718 00:41:28,850 --> 00:41:33,030 I think I've got cream in my hair, though. 719 00:41:38,510 --> 00:41:40,750 I'm a little bit worried about my bread cream. 720 00:41:41,070 --> 00:41:45,890 Things have concerns that it won't have any flavour, but it's not supposed to 721 00:41:45,890 --> 00:41:46,890 have a lot of flavour. 722 00:41:50,810 --> 00:41:55,130 Italian meringue is made by pouring hot sugar syrup into egg whites whilst 723 00:41:55,130 --> 00:41:56,610 they're whisked into soft peaks. 724 00:41:57,250 --> 00:41:58,250 Isn't it right? 725 00:41:58,410 --> 00:41:59,410 Yeah. OK. 726 00:41:59,670 --> 00:42:03,750 The meringue is then cooled and gently folded through creme patissiere to 727 00:42:03,750 --> 00:42:05,030 create creme chibout. 728 00:42:09,920 --> 00:42:11,580 That is just nasty. 729 00:42:11,920 --> 00:42:14,180 Yeah, no, I'm not using that. That's burnt caramel. 730 00:42:14,700 --> 00:42:18,420 With only 30 minutes left, it's time for the bakers to start their notoriously 731 00:42:18,420 --> 00:42:19,480 difficult sugar work. 732 00:42:19,980 --> 00:42:22,280 Probably the main thing you need to be careful when doing sugar work is you 733 00:42:22,280 --> 00:42:26,680 need to work really quickly. Once toffee goes hard, it's stuck. 734 00:42:27,540 --> 00:42:31,640 While some bakers are going classic and dipping their profiteroles in caramel to 735 00:42:31,640 --> 00:42:35,640 represent the saint's halo, others are seriously stretching their sugar skills. 736 00:42:37,000 --> 00:42:40,260 I think I learned to do the sugar curls possibly on YouTube. 737 00:42:40,740 --> 00:42:46,040 You do have to get the exact temperature of the sugar or it will just go too hard 738 00:42:46,040 --> 00:42:48,980 too fast or it will just run straight off it. So you really only have a quick 739 00:42:48,980 --> 00:42:52,600 period to make about three or four and then, you know, re-melt it. 740 00:42:56,980 --> 00:43:01,580 How do you know if it's cooked inside? 741 00:43:02,940 --> 00:43:04,000 Bakers, five minutes. 742 00:43:04,330 --> 00:43:07,610 Five minutes until we stop the show on your showstoppers. 743 00:43:34,490 --> 00:43:38,290 I've underestimated the amount of shabu that I needed, so I'm going to top it 744 00:43:38,290 --> 00:43:39,950 off with some whipped cream and strawberries. 745 00:43:40,310 --> 00:43:41,430 Thinking on my feet. 746 00:43:53,030 --> 00:43:54,410 I don't get a wire again. 747 00:43:56,390 --> 00:43:59,830 Bakers! There's new business like shoe business! 748 00:44:00,750 --> 00:44:01,750 One... 749 00:44:07,800 --> 00:44:09,000 I've got 750 00:44:09,000 --> 00:44:16,300 a 751 00:44:16,300 --> 00:44:18,960 little bit of gold leaf and I might do some decoration on the side. 752 00:44:26,820 --> 00:44:33,520 I think I'm 753 00:44:33,520 --> 00:44:34,540 happy with everything. 754 00:44:35,070 --> 00:44:38,410 From looking at it, I've tasted everything, like, separately but not all 755 00:44:38,410 --> 00:44:41,030 together, so hopefully all the flavours really come through. 756 00:44:41,350 --> 00:44:43,070 Do you want to go ahead? I'll be right. 757 00:44:43,330 --> 00:44:44,330 Do you want some ice cream? 758 00:44:44,750 --> 00:44:45,750 That'd be great. 759 00:44:50,810 --> 00:44:52,450 Time's up, bakers! 760 00:44:53,670 --> 00:44:56,370 Time's up, hands off your bake, for St Honoré's sake. 761 00:44:56,750 --> 00:44:57,750 Oh, my God. 762 00:44:57,830 --> 00:44:59,590 Why do I do that? Why do I do this? 763 00:45:19,650 --> 00:45:22,530 Susie, can you bring the showstopper up, please? 764 00:45:27,430 --> 00:45:33,470 Well, Susie, really a statement of you without the glitter. Just a little tiny 765 00:45:33,470 --> 00:45:34,510 bit of sparkle. 766 00:45:35,270 --> 00:45:39,610 I can tell you right now, that puff pastry, it's perfectly cooked. 767 00:45:43,010 --> 00:45:45,210 Mmm, beautiful and buttery. 768 00:45:45,750 --> 00:45:46,750 That's good. 769 00:45:47,260 --> 00:45:50,300 The first bit of toffee and the profiterole is really good. 770 00:45:50,620 --> 00:45:52,900 It's cooked right. The puff pastry's cooked perfectly. 771 00:45:53,640 --> 00:45:56,080 The brittle might be just a bit too thick. I really like it. 772 00:45:56,320 --> 00:45:57,320 Okay. 773 00:46:05,420 --> 00:46:07,040 It's a little bit doughy. 774 00:46:07,740 --> 00:46:09,760 See that there? It's quite raw there. Okay. 775 00:46:10,940 --> 00:46:12,100 Let's try the profiterole. 776 00:46:15,120 --> 00:46:18,540 You know, it's got great flavour. I like the raspberry crunch on top with the 777 00:46:18,540 --> 00:46:19,540 pistachio. 778 00:46:19,960 --> 00:46:20,960 Just not cooked enough. 779 00:46:21,620 --> 00:46:22,499 Thanks, Nathan. 780 00:46:22,500 --> 00:46:23,500 Thank you. 781 00:46:26,760 --> 00:46:29,420 The exterior is just fantastic. 782 00:46:29,800 --> 00:46:34,420 You've got the rice and the puff on a rough puff that you don't always expect. 783 00:46:36,040 --> 00:46:38,620 The profiterole itself is really good and the caramel's great. 784 00:46:38,960 --> 00:46:40,940 The actual creme patissiere is not fantastic. 785 00:46:41,360 --> 00:46:42,860 And it's quite dense. 786 00:46:43,240 --> 00:46:44,240 Fair enough. 787 00:46:51,980 --> 00:46:55,600 As you can see right down there, it is very raw. 788 00:46:56,220 --> 00:47:00,620 Yeah. The pastry of the profiterole is really good, but it's a bit loose on the 789 00:47:00,620 --> 00:47:01,558 cream pat. 790 00:47:01,560 --> 00:47:02,560 OK. 791 00:47:05,400 --> 00:47:07,240 A petit gâteau sonore. 792 00:47:07,880 --> 00:47:09,100 Was it meant to be that small? 793 00:47:09,320 --> 00:47:13,300 It was. I didn't realise what size everyone else was doing. It's kind of 794 00:47:13,300 --> 00:47:14,720 the size that I'm used to them. 795 00:47:18,030 --> 00:47:20,650 The flavour. Mmm, chocolate and orange. 796 00:47:20,870 --> 00:47:21,870 I love that chocolate. 797 00:47:22,090 --> 00:47:23,250 You know, a match in heaven. 798 00:47:23,770 --> 00:47:26,170 And the puff pastry is fabulous. 799 00:47:26,650 --> 00:47:28,830 Thank you. If only we could blow it up a little bit. 800 00:47:33,510 --> 00:47:36,230 You haven't played it safe, so let's have a look at it. 801 00:47:39,090 --> 00:47:40,150 Cut that in half. 802 00:47:46,920 --> 00:47:51,000 The puff has just been dried out a little bit too long. It's become a 803 00:47:51,000 --> 00:47:51,839 little bit tough. 804 00:47:51,840 --> 00:47:56,340 Yeah. It's really hard to eat. Is this the bread cream? Yeah, that's the bread 805 00:47:56,340 --> 00:47:56,959 cream there. 806 00:47:56,960 --> 00:48:00,460 It has a very interesting texture, but it doesn't have a flavour coming 807 00:48:00,460 --> 00:48:01,460 through. 808 00:48:07,100 --> 00:48:11,220 You don't have to worry about raw puff, actually. No, that's right. No puff. 809 00:48:11,620 --> 00:48:12,680 You've done the sabbi underneath. 810 00:48:16,970 --> 00:48:19,970 The vanilla, the strawberries, raspberry, the chocolate. 811 00:48:20,210 --> 00:48:21,210 It's a great flavour. 812 00:48:21,250 --> 00:48:26,470 And a good difference in texture against the soft lusciousness of the chabut. 813 00:48:27,170 --> 00:48:29,810 Look, it's a great ghetto. I just question whether it's a ghetto or a 814 00:48:29,810 --> 00:48:31,550 nunnery. Okay. Thanks, mate. Cheers. 815 00:48:34,890 --> 00:48:36,290 The caramel looks really good. 816 00:48:36,510 --> 00:48:37,850 Chocolate's got a nice shine to it. 817 00:48:38,730 --> 00:48:40,550 Not the neatest I've seen you do. 818 00:48:41,510 --> 00:48:44,230 So did you roll it quite thinly? Really thin, yes. 819 00:48:45,120 --> 00:48:47,080 I tell you what, that's a really good looking mousse inside. 820 00:48:47,300 --> 00:48:48,780 You can see that it's nice and firm. 821 00:48:49,420 --> 00:48:51,620 It's quite messy eating, but I don't mind. 822 00:48:51,980 --> 00:48:53,180 I thought it could be helpful. 823 00:48:53,620 --> 00:48:56,400 That flavour of bitter almond with the chocolate. 824 00:48:57,280 --> 00:48:59,220 You can see that pastry there. 825 00:48:59,500 --> 00:49:01,040 Beautiful and flaky. Like bark. 826 00:49:01,620 --> 00:49:03,260 That's what it should be, like a paper bark. 827 00:49:03,540 --> 00:49:04,540 Thank you, Sarah. 828 00:49:10,780 --> 00:49:11,780 Wow, look at that. 829 00:49:12,720 --> 00:49:13,720 Pastry looks amazing. 830 00:49:14,540 --> 00:49:17,680 The puff and the shoe was so fantastic. 831 00:49:18,520 --> 00:49:20,260 The tissue is great, nice and creamy. 832 00:49:20,840 --> 00:49:21,840 Great flavour. 833 00:49:22,280 --> 00:49:23,800 But the caramel, it's burnt. 834 00:49:24,040 --> 00:49:26,720 It's this acrid taste on the end palate. 835 00:49:27,120 --> 00:49:28,220 Such a shame. 836 00:49:28,600 --> 00:49:31,900 No, I knew what I'd done wrong. Burnt my finger and lost my caramel, so. 837 00:49:32,280 --> 00:49:36,220 If you knew the caramel was burnt, why did you continue? 838 00:49:36,540 --> 00:49:38,120 No, I should have made a new lot, so. 839 00:49:38,340 --> 00:49:39,340 Yeah. Mmm. 840 00:49:39,900 --> 00:49:40,900 Yeah. 841 00:49:43,690 --> 00:49:50,270 Well, Jasmine, it is a showstopper. Look at the way the cream has been piped. 842 00:49:50,270 --> 00:49:51,270 Really beautiful. 843 00:49:52,190 --> 00:49:55,450 Love the sugar work. Really creative to get that beautiful spiral. 844 00:49:55,730 --> 00:49:57,230 And that's what you want to see. 845 00:50:00,910 --> 00:50:01,910 Mmm. 846 00:50:02,830 --> 00:50:05,190 Really nice, buttery, flaky puff pastry. 847 00:50:05,890 --> 00:50:07,050 Love that coffee. 848 00:50:07,730 --> 00:50:08,870 Perfect for foot roll. 849 00:50:09,440 --> 00:50:13,760 The cream's sweet without being overly sweet, and that vanilla really comes 850 00:50:13,760 --> 00:50:17,500 through. To me, that's a real showstopper. Thank you. Great. 851 00:50:29,020 --> 00:50:31,600 So who did well today and delivered on the brief? 852 00:50:32,270 --> 00:50:37,210 Look, I think Susie, Sian and Jasmine really stood out. Look at Sian's, for 853 00:50:37,210 --> 00:50:42,810 instance, the double layers of chocolate pastry and fantastic almond flavour. 854 00:50:43,510 --> 00:50:45,270 Jasmine's just got a knife for detail. 855 00:50:45,570 --> 00:50:48,470 Everything is really precise in anything that she does. 856 00:50:48,670 --> 00:50:52,390 And Susie, you know, there's still a little bit of Susie in it, but she 857 00:50:52,390 --> 00:50:53,390 listened to the brief. 858 00:50:53,650 --> 00:50:56,310 So if that's the good, what about the not so good? 859 00:50:56,860 --> 00:50:59,440 Well, I have to say, Angela's been incredibly disappointing. 860 00:50:59,800 --> 00:51:03,580 It was really good profiteroles and good puff, but that sugar was burnt. 861 00:51:04,080 --> 00:51:05,700 And then there's Meg. 862 00:51:06,180 --> 00:51:10,000 Now, Meg has always tried to be the rebel, tried to be just out there, but 863 00:51:10,000 --> 00:51:11,420 she just couldn't pull it off today. 864 00:51:12,040 --> 00:51:13,280 Very difficult choice. 865 00:51:13,840 --> 00:51:16,460 Well, Maggie and Matt, good luck making your decision. 866 00:51:28,780 --> 00:51:34,180 Bakers, well done on your gatos and honorees. Well, I have the delightful 867 00:51:34,180 --> 00:51:36,760 job of announcing today's star baker. 868 00:51:38,060 --> 00:51:44,700 Now, she has consistently delivered well and has really 869 00:51:44,700 --> 00:51:47,920 come into her own this week with shoe. 870 00:51:48,580 --> 00:51:52,960 And today's star baker is Jasmine. 871 00:52:00,330 --> 00:52:05,670 Which leaves me with the rather nasty job announcing who will be leaving the 872 00:52:05,670 --> 00:52:06,990 back-off shed today. 873 00:52:07,770 --> 00:52:14,190 I'm so sorry to say that we have to say goodbye to Meg. 874 00:52:17,370 --> 00:52:23,890 A really good experience. 875 00:52:24,360 --> 00:52:25,360 Come on, bring it in. Thank you. 876 00:52:26,020 --> 00:52:29,980 The main thing that's disappointing is just leaving all the other bakers. Even 877 00:52:29,980 --> 00:52:32,700 though we've only been together for a few weeks, it's like we've become a 878 00:52:32,700 --> 00:52:34,200 little family. You keep baking. 879 00:52:34,520 --> 00:52:37,520 Yeah, no, I will. Fabulous. I'm sad seeing Meg go. 880 00:52:37,800 --> 00:52:43,460 She was so creative, always pushing that boundary, but just not always pulling it 881 00:52:43,460 --> 00:52:45,220 off. Well done, Jasmine. Well done. 882 00:52:46,660 --> 00:52:48,840 Jasmine was a world-deserved star baker today. 883 00:52:49,060 --> 00:52:52,560 She's been very consistent for the whole three weeks, but that gallows and 884 00:52:52,560 --> 00:52:54,020 honoree today was just heaven. 885 00:52:56,580 --> 00:53:00,420 I kept saying, if I go home, it'll be too weak. I can't believe it. 886 00:53:00,700 --> 00:53:01,700 Members are happy. 887 00:53:02,820 --> 00:53:06,540 No, I'm not going to do a happy dance, but it's inside my head. 888 00:53:07,100 --> 00:53:10,640 Maybe when I get home, I'll do a happy dance and sing, maybe, just around my 889 00:53:10,640 --> 00:53:11,640 kitchen.