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Hello, viewer.
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I hope you're as excited as we are
about Patisserie Week.
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I love patisserie.
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I love tiny French cakes.
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Smaller, the better.
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I like them so small you can
only see them under a microscope.
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I've written a song about patisserie.
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-Wanna hear it?
-No.
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♪ I eat patisserie
Sometimes in my lingerie ♪
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-Gonna stop you there.
-Why?
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I found it needlessly surreal.
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-Was up all night writing that.
-Should've gone to sleep.
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[both] Welcome to
The Great British Baking Show.
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♪ I like patisserie
Sometimes in my lingerie ♪
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♪ I like patisserie with you ♪
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♪ Yes, yes ♪
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-Biff.
-[chuckles]
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[Matt] Oh!
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-With a place in the final at stake...
-Come on.
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[Matt] ...the bakers must
produce perfect patisserie...
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[Peter] Concentration station.
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[Matt] ...with an elegant French signature...
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Hermine says, "savarin"
and I go, "sav-rin." [chuckles]
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-[Matt] ...a bewildering technical...
-Makes no sense.
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[sobbing] I don't have a logical brain.
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[Matt] ...and as temperatures
in the tent soar...
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It's getting hot again.
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...a scorching showstopper...
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[Peter] Please be good. Please be good.
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[Matt] ...guaranteed to cause a meltdown.
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[Hermine] Doesn't look set inside.
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Don't even wanna carry on.
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Is this gonna look like a complete mess?
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[gasps] Oh, my God.
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[sighs wearily]
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What a nightmare.
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[opening theme music playing]
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[indistinct chatter]
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[Peter] I'm looking forward to this week.
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Patisserie is an exciting thing.
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It's not home baking any more,
it's perfection, precision,
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that's patisserie.
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[exhales]
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[Laura] I'm not feeling too confident.
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I'm just a home baker,
so this is out of my comfort zone.
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It would be a killer
to go out just before the final.
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I'm feeling more nervous
that it's the semifinals
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than the fact that it's Patisserie Week.
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But I think we're all worried about
Hermine because she is patisserie.
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She's really good at what she does.
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It's supposed to be
the week I enjoy the most,
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but I need to make it to the final,
so pressure's on. [chuckles]
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Hello, kids. Congratulations,
you've made it to the semifinal.
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Whoo!
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Which means that three of you
are gonna be in the final
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and one of you is gonna
have to spend the rest of their life
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as Prue's live-in butler.
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[chuckles]
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[Noel] Imagine that.
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Ma'am, your buttered crumpet.
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[mimicking Prue] Oh,
it's not worth the calories.
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Thank you, ma'am.
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The judges would like you
to make 12 identical patisseries
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using pâte à savarin,
which is a yeasted enriched dough.
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-[Matt] Your savarin...
-[Noel chuckles]
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...can be any shape or flavour you like,
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but once baked, should be soaked
in a syrup of your choosing.
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This is the semifinal, kids,
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so the judges are looking for high-end
and they want an exquisite finish.
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You have two hours and 45 minutes.
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-On your marks...
-Get set...
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Bake.
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We're in the semifinal.
This is pretty awesome.
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Stressed.
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I doubt that many
home bakers do patisserie.
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Not something I've really done before.
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[Prue] Patisserie is one
of the hardest challenges.
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It's neat, it's exquisite, it's elegant.
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[Paul] Some may not know
what a savarin is,
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but think rum baba.
That base is a savarin.
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It's a yeasted enriched dough
baked and cooked in a mould.
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Hermine says, "savarin"
and I go, "sav-rin." [chuckles]
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[cockney accent] Doing the old
savarins this week, ain't we?
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Shove 'em in the oven, the old savarins.
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[Paul] It's all about the proving,
the softness of the sponge
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and beautiful, delicate flavours.
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That's what patisserie's all about.
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[Prue] Almost the worst challenge
is they're baking in a heatwave
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which means that proving times
will probably be shorter.
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They ought to watch that.
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[Paul] Gonna be interesting to see
who steps up to the plate
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and creates something
that deserves its place in a patisserie
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anywhere in the world.
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[Prue] But any of our four bakers
could go through to the final.
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I think these four are as good
as we've ever had. I really do.
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[Dave] Strange dough to work with.
It needs to be pipeable.
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If done right, it bakes beautifully.
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Normal dough,
you can knead it. Can't touch that.
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It's very, very wet.
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Just looking for a really
silky smooth, stretchy dough
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and I'm pretty much there.
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-[Paul] Hi.
-[Hermine] Hello.
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Hello, Prue.
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[Paul] Tell us about your savarin.
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So I'm doing a baba au rhum.
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Oh, lovely. I do like a rum baba.
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And I'm gonna glaze it
with, erm, an apricot jam
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to kind of give it the shine.
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Hermine, this should be your day.
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This is such a classic French thing.
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I hope I can deliver. [chuckles]
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[Noel] Hermine's chosen
to make rum babas for her savarin.
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She's keeping things traditional,
filling them with vanilla crème pat
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and decorating with piped Chantilly cream
and tempered chocolate.
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You've won Star Baker twice.
Nobody else has done that.
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You feeling confident
going into the final?
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I don't want that
to give me a big head so... [chuckles]
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-You've had a handshake, as well.
-No.
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But then you can let things
like that distract you, isn't it?
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Exactly. Don't think about that.
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Just concentrate on today, relax,
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-do your best.
-Yes.
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Say "apricot" for us one more time?
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Apricot.
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-That's a handshake. [laughs]
-Thanks, Hermine.
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[laughing] You're welcome.
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[Matt] But Hermine's got competition
in the battle of the babas.
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She just keeps copying me.
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Someone's gonna have
to say something to her.
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Hermine, you learnt all you know
from me, right?
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-Yeah. See?
-I did.
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[both chuckle]
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[Matt] Laura's giving
her rum babas a tropical twist
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with a filling of poached pineapple,
kiwi, and passion fruit.
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To finish, she's adding pipettes of syrup
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to inject an extra kick
of rum into her bake.
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[Prue] Tell us about your dough.
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A fairly standard savarin dough.
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I used fresh yeast
'cause it gives a nicer rise.
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[Paul] Really?
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Why do you think fresh yeast is better?
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Er...
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You think it gives a better rise?
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-Just say yes.
-[Laura] Yes.
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-[Prue chuckles]
-Oh.
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[Noel] That was horrible.
Like you're being interrogated.
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I was sweating, weren't you?
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-"Why do you use that yeast?"
-Don't let him get in your head.
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[Laura] He's really good at it.
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He's got eyes like the nightwalker.
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Make you doubt yourself.
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[Noel] To create a savarin to savour...
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[Dave] In for the first prove.
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[Noel] ...the bakers
need to prove their dough
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long enough to achieve
a light, open texture.
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The whole point of it is
you make it like a bread-type cake
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and then you soak it in syrup.
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All the flavour comes from the syrup.
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The rum is spiced but I'm adding
some spices as well to the mix.
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[Noel] While Hermine and Laura
are aiming to perfect a French classic...
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Yum.
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[Noel] ...Dave is taking
his savarin all the way to Mexico.
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Tequila.
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[Noel] Dave's savarins
will be soaked in honey tequila
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before being set on
a mango-passion fruit curd
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and crowned with a honey
and cocoa Chantilly cream.
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Mango, passion fruit,
chocolate and tequila.
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[Dave] And tequila, yes.
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Hmm.
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Quite a mix.
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You think you'll get into the final?
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It's in sight, but there's
tough competition here.
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I'm just gonna try my best.
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I tell you what, Dave, you are
looking so much more confident.
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-Thank you.
-Different from when we first met you.
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-Good luck.
-Right, cheers.
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-Thank you. Tequila.
-Tequila. Come on.
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[Noel whistles] Now you're talking.
Jiminy Christmas.
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[Matt] While Dave, Laura,
and Hermine are all banking on booze...
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[Hermine] Whenever I make syrup,
I always add my alcohol last
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because I don't want the alcohol
to evaporate too much.
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I want it quite strong,
trying to make Prue happy.
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[Matt] ...to meet the demands
of Patisserie Week...
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[Peter] I'm not overcomplicating it today.
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I wanna get something out that's
really clean and looks professional.
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[Matt] ...Peter's chosen
to keep a clear head.
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[Peter] Not soaking it in alcohol.
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In here, I've got elderflower cordial,
lemon juice, water, and sugar.
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I don't drink very much myself
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so I thought, we'll go
for a teetotal savarin.
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I'm the one that goes to the club sober,
leaves after an hour.
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I'm really boring. [chuckles]
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[Matt] He may think he's a square,
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but Peter's hoping rectangular savarins
will help him pass this exam.
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He's soaking them in an elderflower syrup
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before finishing with elderflower
and strawberry crème diplomats.
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I would like to see the old Peter today.
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We've got a bit of heat in the tent.
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You just gotta concentrate,
ignore that and just don't make mistakes.
200
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Do you like that advice?
"Don't make mistakes."
201
00:08:23,960 --> 00:08:25,479
-It sounds...
-[laughs]
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00:08:25,560 --> 00:08:27,239
-As easy as that.
-It's so simple.
203
00:08:27,320 --> 00:08:28,599
-We can do it.
-[Paul] Thank you.
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Don't make mistakes, yeah?
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That's the plan.
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I'm gonna bring back week-one Star Baker
and show them what I can do.
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That's your yeasted enriched dough.
208
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-Is it proving now?
-[Laura] It is. Wanna see the best bit?
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-Go on.
-Imagine it's Paul's face.
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-[chuckling] Oh! Really?
-[chuckles]
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-And then you go, boof.
-Oh, poor Paul. Oh, my Lord.
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-[Laura] Wanna do it?
-Okay, here we go.
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00:08:50,600 --> 00:08:51,480
-Go for it.
-Biff.
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00:08:51,560 --> 00:08:53,199
-Oh!
-[chuckles]
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00:08:53,280 --> 00:08:55,120
-[Laura] You can keep that.
-[Matt] Wow.
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00:08:55,199 --> 00:08:57,640
-I'm gonna sell this on eBay.
-[laughs]
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[Matt] With the first prove finished...
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[Peter] I'm gonna
get this into a piping bag
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and you'll see how we can
pipe such a substance.
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00:09:05,440 --> 00:09:08,000
[Matt] ...the savarins
can begin to take shape.
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[Hermine] It's not easy
to pipe because it's quite elastic
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but I want it to be consistent.
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[Dave] I'm just making
each one even in weight.
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00:09:16,959 --> 00:09:18,400
They should all rise identically.
225
00:09:18,480 --> 00:09:19,839
That's what I'm hoping for.
226
00:09:20,480 --> 00:09:22,360
Right, so, that's me done.
227
00:09:23,560 --> 00:09:25,800
I've gotta prove these
until they double in size.
228
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[Noel] But the savarin might be
ready sooner than expected.
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'Cause it's getting really hot now,
could be as little as 30 minutes.
230
00:09:32,360 --> 00:09:33,720
We have to wait and see.
231
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[Noel] High temperatures in the tent
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mean the bakers risk
over-proving their dough...
233
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It had 30 minute during practice.
234
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I'll give it the same
and then have a look.
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[Noel] ...resulting in
flat, collapsed cakes.
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[Laura] They're not
gonna buy rustic this time.
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It's gotta be perfect.
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[Noel] But stop proving too soon
239
00:09:51,400 --> 00:09:54,800
and they'll rise too quickly in the oven,
causing them to tear.
240
00:09:54,880 --> 00:09:55,720
[exhales]
241
00:09:55,800 --> 00:09:57,160
So warm in here. [chuckles]
242
00:09:57,240 --> 00:10:01,199
Bakers, you have 4,950 seconds left.
243
00:10:01,280 --> 00:10:02,360
Is that real? [chuckles]
244
00:10:02,440 --> 00:10:04,280
Matt, how long do we actually have?
245
00:10:04,360 --> 00:10:05,360
Hmm?
246
00:10:05,440 --> 00:10:07,600
-Oh, you're halfway through.
-Thank you.
247
00:10:07,680 --> 00:10:09,480
[Matt] With their dough rapidly rising...
248
00:10:09,560 --> 00:10:11,640
-[Dave] Did you try and work that out?
-No.
249
00:10:11,720 --> 00:10:15,199
[Matt] ...they'll need every second
to create their fillings and toppings.
250
00:10:15,280 --> 00:10:16,120
Mmm.
251
00:10:16,920 --> 00:10:18,680
[Laura] It's about balance with flavours.
252
00:10:18,760 --> 00:10:21,920
Quite a lot going on with the rum,
fruit, the dough, everything,
253
00:10:22,000 --> 00:10:24,600
so the Chantilly cream
just breaks it up a bit.
254
00:10:24,680 --> 00:10:28,640
[Dave] The savarin is gonna be set
on a mango and passion fruit curd.
255
00:10:28,720 --> 00:10:30,120
So, like a fruity custard.
256
00:10:30,199 --> 00:10:32,160
[Hermine] I'm making a crème pat.
257
00:10:32,240 --> 00:10:35,440
I'm worried that they might say
it's simple, but it is a classic.
258
00:10:35,520 --> 00:10:36,920
A classic is simple.
259
00:10:37,400 --> 00:10:38,720
[Matt] Ever seen Babar?
260
00:10:38,800 --> 00:10:40,040
Yes, when I was young.
261
00:10:40,120 --> 00:10:41,360
I still watch it now.
262
00:10:41,440 --> 00:10:44,120
I love Pingu. I watch Pingu.
Do you ever watch Pingu?
263
00:10:44,199 --> 00:10:45,560
-No.
-Love Pingu.
264
00:10:46,079 --> 00:10:49,000
[gibbering in voice of Pingu] Pingu.
265
00:10:51,920 --> 00:10:54,839
Ooh, yeah, they're definitely well-proved.
266
00:10:55,520 --> 00:10:57,520
[Dave] They've really risen
but they're all even.
267
00:10:58,079 --> 00:10:59,440
[Laura] Think that's proved.
268
00:10:59,520 --> 00:11:02,560
So, they're going in
for 15 minutes at 175.
269
00:11:02,640 --> 00:11:05,800
I think that is quite hot,
but it's for a quick bake.
270
00:11:05,880 --> 00:11:08,120
[Hermine] I'm baking them for 14 minutes.
271
00:11:09,000 --> 00:11:12,240
Ten to 12-ish minutes until they're
nice and dark golden brown on top.
272
00:11:13,560 --> 00:11:14,400
[Laura sighs]
273
00:11:15,160 --> 00:11:16,400
[Noel] Look at you go.
274
00:11:16,480 --> 00:11:18,400
-You're so laid-back.
-Am I?
275
00:11:18,480 --> 00:11:19,600
Think you're gonna win this?
276
00:11:19,680 --> 00:11:21,920
Who knows. It's in
the hand of the universe.
277
00:11:22,000 --> 00:11:23,640
I love that you trust the universe.
278
00:11:23,719 --> 00:11:26,000
What about old good flavours Laura?
279
00:11:26,079 --> 00:11:28,199
Gonna have to...
[makes snapping noise] Aren't you?
280
00:11:28,280 --> 00:11:29,839
Gonna have to... Bang!
281
00:11:29,920 --> 00:11:31,640
-Oh.
-You do what you've
282
00:11:31,719 --> 00:11:34,400
-gotta do in this business.
-No, that's not nice.
283
00:11:34,480 --> 00:11:35,400
[laughs]
284
00:11:35,480 --> 00:11:36,920
It's gotta be a proud win.
285
00:11:37,000 --> 00:11:37,839
Universe win.
286
00:11:41,079 --> 00:11:43,560
They look golden.
Keep them in for a few more minutes.
287
00:11:44,560 --> 00:11:46,360
[Hermine chuckles] They're rising nicely.
288
00:11:46,440 --> 00:11:48,199
Maybe talking too early. [chuckles]
289
00:11:48,719 --> 00:11:51,040
[Peter] They're looking
very golden and lovely.
290
00:11:51,120 --> 00:11:53,040
Gonna make sure that they're not under.
291
00:11:53,120 --> 00:11:55,320
I'd rather them be
slightly over and a bit drier.
292
00:11:56,400 --> 00:11:58,320
[Dave] Right, I need to take these out.
293
00:11:58,400 --> 00:11:59,880
[Laura] Yeah, they're cooked.
294
00:11:59,959 --> 00:12:01,680
[Peter] Looking good. Puffed up nicely.
295
00:12:01,760 --> 00:12:03,440
Hopefully nice, light and airy.
296
00:12:03,520 --> 00:12:05,120
Feeling good. Really good.
297
00:12:05,199 --> 00:12:07,000
They're the colour you want?
298
00:12:07,079 --> 00:12:08,160
Yes, they are.
299
00:12:08,240 --> 00:12:10,120
Probably Paul will say they're too dark...
300
00:12:10,199 --> 00:12:13,240
Say that you've modelled them on his tan.
I dare you.
301
00:12:13,320 --> 00:12:16,240
You might not get a Hollywood handshake,
but you'll get one from me.
302
00:12:17,240 --> 00:12:19,880
[Hermine] From the look of them,
I've underproved it.
303
00:12:20,800 --> 00:12:22,800
Oh. Dear, dear, dear.
304
00:12:24,520 --> 00:12:26,199
I'll do another batch.
305
00:12:26,280 --> 00:12:30,160
This is the semifinal,
so I do want it to be perfect.
306
00:12:30,240 --> 00:12:32,320
Let's start again.
307
00:12:34,079 --> 00:12:36,560
Okay, bakers,
you've only got one hour left.
308
00:12:36,640 --> 00:12:38,880
[Dave] Time flies when you're having fun.
309
00:12:38,959 --> 00:12:41,120
[Hermine] Let's try again
and see this time.
310
00:12:41,199 --> 00:12:43,079
I mean, the weather's not helping.
311
00:12:43,160 --> 00:12:45,160
Hopefully, this one will be all right.
312
00:12:45,240 --> 00:12:48,400
[Noel] While Hermine's babas
are starting at the beginning...
313
00:12:48,480 --> 00:12:51,360
This time, I'll just give it 15 minutes.
314
00:12:51,440 --> 00:12:53,719
[Noel] ...the rest of the bakers
will now find out
315
00:12:53,800 --> 00:12:55,719
if theirs passed the final test.
316
00:12:55,800 --> 00:12:57,160
[Dave] Just dip them in.
317
00:12:57,240 --> 00:12:59,079
The whole point is to saturate it.
318
00:12:59,160 --> 00:13:00,920
So you want no dry spots.
319
00:13:01,000 --> 00:13:03,400
It just holds onto
as much syrup as it can.
320
00:13:03,480 --> 00:13:04,640
[Laura] Get down.
321
00:13:05,199 --> 00:13:07,079
[Dave] Soaking them
for 30 seconds each side.
322
00:13:07,160 --> 00:13:08,920
They should soak up enough syrup.
323
00:13:09,000 --> 00:13:10,959
I'll be soaking them for four minutes,
324
00:13:11,040 --> 00:13:13,120
which, for tiny things, is a long soak.
325
00:13:13,199 --> 00:13:16,520
But they're gonna be absolutely bursting
with this lovely syrup.
326
00:13:16,599 --> 00:13:18,719
Only concern is if they hold their shape.
327
00:13:20,160 --> 00:13:23,240
[in high-pitched voice]
Bakers, you have 30 minutes left.
328
00:13:23,920 --> 00:13:25,280
Was that okay?
329
00:13:26,839 --> 00:13:29,800
[Hermine] Gonna get them in now.
Don't take long to cook.
330
00:13:29,880 --> 00:13:31,560
Hopefully, we're good this time.
331
00:13:31,640 --> 00:13:34,560
[Dave] These need to go in the fridge
to firm up and set more
332
00:13:34,640 --> 00:13:37,160
and then the savarin will sit on the curd.
333
00:13:37,240 --> 00:13:40,520
I need to focus now 'cause
this is the tough bit, the fancy bit.
334
00:13:40,599 --> 00:13:41,839
[Peter] Concentration station.
335
00:13:41,920 --> 00:13:44,440
[Hermine] I'm gonna
get my decoration ready.
336
00:13:44,520 --> 00:13:47,920
So as soon as I soak my savarin,
I'm ready to go.
337
00:13:49,000 --> 00:13:51,560
[Dave] The mango curd's set nicely.
Happy with that.
338
00:13:51,640 --> 00:13:53,320
[Peter] They look pretty uniform.
339
00:13:54,000 --> 00:13:55,160
[Laura] Deep breath.
340
00:13:55,240 --> 00:13:57,400
[Hermine] These are also popping off.
341
00:13:57,480 --> 00:14:00,000
I'm just gonna pick the best ones.
342
00:14:00,079 --> 00:14:02,520
Okay, bakers, you have five minutes left.
343
00:14:02,599 --> 00:14:06,199
What? Oh, God,
my hands are shaking so much.
344
00:14:06,959 --> 00:14:09,240
[Dave] I need to make 12 mango flowers.
345
00:14:09,320 --> 00:14:11,760
It's just really fiddly to roll these up.
346
00:14:11,839 --> 00:14:14,719
[Peter] I wanna make sure
I get this absolutely bang on.
347
00:14:14,800 --> 00:14:16,680
[Hermine] This one is leaning.
348
00:14:16,760 --> 00:14:20,199
These are little pipettes
to just get a bit of extra syrup.
349
00:14:21,319 --> 00:14:24,160
Okay, bakers, your time is up.
350
00:14:24,719 --> 00:14:27,120
Please step away from your bakes.
351
00:14:28,560 --> 00:14:30,800
[Laura in sing-song voice]
I did patisserie.
352
00:14:30,880 --> 00:14:32,839
I can't believe I've just done that.
353
00:14:32,920 --> 00:14:33,920
[Dave] Where are yours?
354
00:14:34,000 --> 00:14:35,800
-[Hermine] In the freezer.
-Oh, are they?
355
00:14:42,920 --> 00:14:47,199
[Matt] The bakers' soaked savarins
will now be judged by Prue and Paul.
356
00:14:47,680 --> 00:14:48,760
Hello, Hermine.
357
00:14:48,839 --> 00:14:50,240
-Hello, Prue, Paul.
-Hey, Hermine.
358
00:14:57,520 --> 00:14:59,280
They look really interesting
359
00:14:59,360 --> 00:15:00,959
-and very elegant.
-[Paul] Mmm.
360
00:15:01,040 --> 00:15:03,400
-And quite modern.
-[Paul] I love the pipe work on them.
361
00:15:03,479 --> 00:15:05,760
There's a little irregularity
with the colour on these.
362
00:15:05,839 --> 00:15:06,680
Let's have a look.
363
00:15:07,319 --> 00:15:10,160
I love the little tempered chocolate disk
on the top.
364
00:15:15,160 --> 00:15:18,120
I quite like the flavour.
Alcohol's just enough to give it a kick.
365
00:15:18,199 --> 00:15:21,040
The Chantilly and crème pat
work beautifully, nice and creamy
366
00:15:21,120 --> 00:15:22,640
and the texture's all good.
367
00:15:22,719 --> 00:15:25,280
The savarin itself,
it's slightly under-proofed.
368
00:15:25,360 --> 00:15:28,760
The air holes inside are very tight,
they should be a little more open.
369
00:15:28,839 --> 00:15:31,040
-[Prue] I find it a little tough...
-[Paul] Mmm.
370
00:15:31,120 --> 00:15:34,360
...and too bread-like. Flavour's lovely.
371
00:15:34,439 --> 00:15:35,920
-Thank you.
-Thank you.
372
00:15:36,000 --> 00:15:37,719
-I love that cream.
-Well done.
373
00:15:39,040 --> 00:15:40,160
[whispers] Well done.
374
00:15:48,160 --> 00:15:50,599
At first glance,
I think they're really pretty.
375
00:15:50,680 --> 00:15:52,120
I love the combination of colours.
376
00:15:52,199 --> 00:15:55,319
They're golden brown.
They really do look scrumptious.
377
00:15:55,400 --> 00:15:58,920
They're a little bit messy on the icing.
Likewise with the actual bake.
378
00:15:59,000 --> 00:16:01,920
They all look different sizes.
That one looks bigger than this one.
379
00:16:02,000 --> 00:16:02,839
Let's have a look.
380
00:16:02,920 --> 00:16:05,719
-[Prue] So what's in the little pipette?
-[Laura] Rum syrup.
381
00:16:05,800 --> 00:16:07,920
-[Prue] Squeeze and it'll get more?
-[Laura] Yeah.
382
00:16:11,719 --> 00:16:14,520
That's a lovely, light sponge.
That's beautiful.
383
00:16:14,599 --> 00:16:16,199
[Paul] Got some spice in there?
384
00:16:16,280 --> 00:16:18,560
-[Laura] I put star anise and cinnamon.
-Cinnamon? Mmm.
385
00:16:18,640 --> 00:16:21,000
You slightly overdid it
with some of the spices.
386
00:16:21,079 --> 00:16:22,680
-Okay.
-[Paul] It's little things.
387
00:16:22,760 --> 00:16:25,719
You're like a rough diamond.
Need polishing up a little bit.
388
00:16:25,800 --> 00:16:28,959
-[Prue] This is a very good rum baba.
-Thank you.
389
00:16:29,040 --> 00:16:31,079
Nobody would send it back in a restaurant.
390
00:16:31,160 --> 00:16:32,959
I probably would. Just to meet the chef.
391
00:16:33,040 --> 00:16:34,719
-Oh, no, stop.
-[laughing]
392
00:16:34,800 --> 00:16:37,319
-A compliment from Paul.
-See? Lowered your hopes,
393
00:16:37,400 --> 00:16:38,680
raised them at the end.
394
00:16:38,760 --> 00:16:40,079
-Well done.
-Thank you.
395
00:16:45,359 --> 00:16:48,599
They look unusual.
They're different. Bold, strong colour.
396
00:16:48,680 --> 00:16:50,640
Ripped it there
getting it out of the mould.
397
00:16:50,719 --> 00:16:53,479
-Yeah.
-I think they look really sensational
398
00:16:53,560 --> 00:16:55,040
and fun.
399
00:16:56,599 --> 00:16:59,599
Well, the texture of the cake is so light.
400
00:16:59,680 --> 00:17:02,120
It's almost impossible
to get it onto the fork.
401
00:17:07,240 --> 00:17:09,240
-I think it's lovely.
-[Prue] Mmm. So do I.
402
00:17:09,319 --> 00:17:11,560
[Paul] I don't get
the curd sitting at the bottom.
403
00:17:11,640 --> 00:17:14,000
-I know it's a design thing...
-Yeah.
404
00:17:14,079 --> 00:17:16,760
...but I would've put that inside
and topped it with chocolate.
405
00:17:16,839 --> 00:17:19,240
But, you know, the thing that surprises me
406
00:17:19,319 --> 00:17:21,319
is I thought
you had too many flavours in this.
407
00:17:21,399 --> 00:17:24,000
-It's not. It really works.
-Really, thank you.
408
00:17:24,079 --> 00:17:25,240
-Cheers.
-There you go.
409
00:17:36,760 --> 00:17:39,080
[Paul] I think they look very neat
and very uniform.
410
00:17:39,159 --> 00:17:41,640
It looks like they're quite soaked,
which is good.
411
00:17:41,720 --> 00:17:43,760
-[Prue] That looks light.
-[Paul] Lovely.
412
00:17:43,840 --> 00:17:44,680
[Prue] Look at that.
413
00:17:48,600 --> 00:17:51,200
I didn't think I was going to like
414
00:17:51,280 --> 00:17:53,880
a savarin without any booze in it.
[chuckles]
415
00:17:53,960 --> 00:17:56,080
-But it's delicious.
-[Peter] Fantastic.
416
00:17:56,159 --> 00:17:57,640
-[Prue] Mouth-watering.
-Yeah.
417
00:17:57,720 --> 00:18:01,000
You got such a nice texture to that.
Very open inside,
418
00:18:01,080 --> 00:18:02,480
which is classic savarin.
419
00:18:02,560 --> 00:18:04,640
All I can say, Peter...
420
00:18:04,720 --> 00:18:07,640
-Oh, wow.
-Welcome back to the tent.
421
00:18:07,720 --> 00:18:09,120
Thank you so much.
422
00:18:09,200 --> 00:18:11,520
And welcome back to the Peter standard.
423
00:18:11,600 --> 00:18:15,640
He told me I wasn't allowed to clap
when someone gets a handshake, but...
424
00:18:19,480 --> 00:18:20,880
Well done.
425
00:18:20,960 --> 00:18:25,080
Ba-boom. Yeah! Handshake. [giggles]
426
00:18:25,159 --> 00:18:27,840
Usual comments, tastes nice, looks a mess.
427
00:18:28,640 --> 00:18:31,120
Getting a bit bored of that, to be honest.
428
00:18:31,200 --> 00:18:32,960
[Hermine] It's disappointing.
429
00:18:33,040 --> 00:18:35,280
But hey, you win some, you lose some.
430
00:18:35,360 --> 00:18:37,399
I'm feeling overwhelmed now.
431
00:18:37,480 --> 00:18:39,880
This is incredible
that I managed to do so well.
432
00:18:39,960 --> 00:18:43,000
So going into the technical,
I'm going in with confidence.
433
00:18:43,080 --> 00:18:45,280
It's gonna definitely be
a tough technical, I think.
434
00:18:46,360 --> 00:18:48,200
Yeah. Bring it on.
435
00:18:50,640 --> 00:18:54,360
[Noel] For the bakers, the pressure
of Patisserie Week is about to rise
436
00:18:55,840 --> 00:18:58,000
as they face their toughest technical yet.
437
00:19:01,240 --> 00:19:05,000
[Matt] Bakers, it's time
for your semifinal technical challenge.
438
00:19:05,080 --> 00:19:07,480
And this one has been set by Paul.
439
00:19:07,560 --> 00:19:08,800
Paul, any words of advice?
440
00:19:08,880 --> 00:19:12,080
It's quite methodical, this challenge.
It's about precision.
441
00:19:15,240 --> 00:19:18,360
-Has he finished?
-Well, he went on for quite a long time.
442
00:19:18,440 --> 00:19:19,560
-For him.
-Yeah.
443
00:19:19,640 --> 00:19:22,360
As ever, this technical challenge
will be judged blind,
444
00:19:22,440 --> 00:19:25,520
so we're gonna have to ask
these two to pop out of the tent.
445
00:19:25,600 --> 00:19:26,440
Off you go.
446
00:19:27,480 --> 00:19:29,560
-Where they going?
-It's all right. Calm down.
447
00:19:29,640 --> 00:19:31,800
[whimpers] Where they going?
448
00:19:31,880 --> 00:19:33,840
-They'll be back.
-[Matt] I don't want them to go.
449
00:19:33,919 --> 00:19:35,640
-Pull yourself together.
-[whimpers]
450
00:19:35,720 --> 00:19:37,640
-Finished?
-No.
451
00:19:37,720 --> 00:19:40,040
[whimpers] Okay, I'm finished.
452
00:19:40,120 --> 00:19:44,640
The judges would like you
to make a Danish cornucopia,
453
00:19:44,720 --> 00:19:47,800
a traditional Danish celebration cake
454
00:19:47,880 --> 00:19:50,200
otherwise known as the Horn of Plenty.
455
00:19:50,840 --> 00:19:55,280
Now, the classic horn shape
is achieved by stacking rings of dough.
456
00:19:55,360 --> 00:19:59,800
Your dough needs to be firm
on the outside, but chewy on the inside.
457
00:19:59,880 --> 00:20:02,159
You have two hours and 15 minutes.
458
00:20:02,240 --> 00:20:03,880
-Bake.
-On your marks.
459
00:20:03,960 --> 00:20:05,280
Get set.
460
00:20:06,840 --> 00:20:08,240
[chuckles]
461
00:20:08,320 --> 00:20:10,960
[Dave] Danish cornucopia?
No, I've never heard of one.
462
00:20:11,040 --> 00:20:12,800
I can't really think
of what it's gonna be.
463
00:20:12,880 --> 00:20:15,480
[Hermine] I've never even
heard of it before, so...
464
00:20:15,560 --> 00:20:16,960
All my guess, really.
465
00:20:17,040 --> 00:20:19,040
[Peter] I need to read the instructions
466
00:20:19,120 --> 00:20:20,919
to get an idea
of what it's gonna look like.
467
00:20:21,000 --> 00:20:24,000
But no, it's not a clear picture
in my head right now.
468
00:20:24,080 --> 00:20:26,600
Never heard of it. Never eaten it.
469
00:20:26,679 --> 00:20:29,560
Never seen it. It's gonna be fun, innit?
470
00:20:31,120 --> 00:20:34,200
Paul, Danish cornucopia,
what's all this about?
471
00:20:34,280 --> 00:20:36,880
[Paul] It's a perfect challenge,
I think, for the bakers.
472
00:20:36,960 --> 00:20:39,840
It's got no flour in it.
It's basically ground almonds in there.
473
00:20:39,960 --> 00:20:42,360
Once you've made the dough,
they've got to divide it up
474
00:20:42,440 --> 00:20:43,440
and then shape it.
475
00:20:43,520 --> 00:20:45,640
Shape it into a round, bit like a cigar,
476
00:20:45,720 --> 00:20:47,960
just taper the ends so they bind together.
477
00:20:48,040 --> 00:20:51,399
When you do the cigar shape,
you encourage a little bit of a slope.
478
00:20:51,480 --> 00:20:53,000
So as you piece them all together,
479
00:20:53,080 --> 00:20:56,440
the slope begins to curve
and that's how you get that shape.
480
00:20:56,520 --> 00:20:58,720
-[Prue] They're thicker in one side.
-[Paul] Exactly.
481
00:20:58,800 --> 00:21:01,120
If they don't,
they'll end up being very flat.
482
00:21:01,200 --> 00:21:03,800
And you won't get that depth
which you see here
483
00:21:03,880 --> 00:21:05,560
in the Horn of Plenty all the way along.
484
00:21:05,640 --> 00:21:07,360
Do you wanna try some of my horn?
485
00:21:08,399 --> 00:21:11,000
-[grunts] You can have that piece.
-[Prue] Thank you.
486
00:21:13,320 --> 00:21:16,720
This is lovely and chewy and very almondy.
487
00:21:16,800 --> 00:21:20,640
You've got this gorgeous,
soft, chewy almond filling
488
00:21:20,720 --> 00:21:23,520
with this light, crispy exterior.
489
00:21:23,600 --> 00:21:25,720
You've got
so many different textures in there.
490
00:21:25,800 --> 00:21:28,320
I'm sure we're gonna get
some bakers in there
491
00:21:28,399 --> 00:21:29,919
who'll struggle with the shape,
492
00:21:30,000 --> 00:21:32,600
but I hope they don't struggle
with the overall texture.
493
00:21:32,679 --> 00:21:35,560
Paul, I think it's a really good challenge
494
00:21:35,640 --> 00:21:37,560
and especially for the semifinal.
495
00:21:37,640 --> 00:21:41,320
Not easy, very delicate,
absolutely delicious.
496
00:21:42,640 --> 00:21:44,679
Right, where am I? Oh.
497
00:21:44,760 --> 00:21:46,200
Just says, "Make the dough."
498
00:21:46,280 --> 00:21:49,399
Icing sugar, egg whites,
almond extract and ground almonds.
499
00:21:49,480 --> 00:21:51,159
Never made a dough without flour before.
500
00:21:51,240 --> 00:21:53,640
[Hermine] I've never seen
a biscuit like this before
501
00:21:53,720 --> 00:21:56,000
and I've certainly never baked one before.
502
00:21:56,080 --> 00:21:58,919
I understand what he means by
crisp outside, chewy in the middle.
503
00:21:59,000 --> 00:22:02,520
It's kind of like an amaretti biscuit
that's not quite baked.
504
00:22:02,600 --> 00:22:05,679
We're gonna have to work fast,
there's lots of shaping to do
505
00:22:05,760 --> 00:22:08,200
and we've got two hours fifteen,
which is not a long time.
506
00:22:08,800 --> 00:22:11,080
-Hello, Noel. [laughs]
-How did you know it was me?
507
00:22:11,159 --> 00:22:13,320
You're still elated
from the handshake, aren't you?
508
00:22:13,399 --> 00:22:14,360
It was like this.
509
00:22:14,439 --> 00:22:18,480
Whoo. And then you went, "Aah."
510
00:22:18,560 --> 00:22:20,159
And then did you get on his shoulders?
511
00:22:20,679 --> 00:22:23,080
Did you kiss him?
Did you get his number at least?
512
00:22:23,159 --> 00:22:25,760
That was your moment.
He softens for a minute.
513
00:22:25,840 --> 00:22:30,399
You've got like a window to get his email,
get his number, try his clothes on.
514
00:22:32,880 --> 00:22:33,840
[Laura] That'll do.
515
00:22:33,919 --> 00:22:35,560
[Hermine] I've made the dough now.
516
00:22:35,640 --> 00:22:38,399
[Peter] So the next step
is to start shaping this.
517
00:22:38,480 --> 00:22:40,360
Gotta use these templates.
518
00:22:40,439 --> 00:22:44,000
"Measure 18 grams of dough
and shape it into a cigar shape."
519
00:22:44,080 --> 00:22:45,679
"Press the ends together..."
520
00:22:45,760 --> 00:22:48,120
[Peter] "...overlapping by
half a centimetre to form a ring
521
00:22:48,200 --> 00:22:51,960
that's approximately
half a centimetre the height..." No.
522
00:22:56,240 --> 00:22:57,720
[Dave] Gotta get my head round this.
523
00:22:57,800 --> 00:23:00,560
"Press the ends together
overlapping by one centimetre."
524
00:23:01,760 --> 00:23:02,679
Er...
525
00:23:03,679 --> 00:23:05,840
[Hermine] This is like rocket science.
526
00:23:06,520 --> 00:23:07,399
Makes no sense.
527
00:23:07,480 --> 00:23:10,240
I just read that and I have no idea
what I actually read,
528
00:23:10,320 --> 00:23:12,560
so I'll reread that
probably about six times.
529
00:23:12,640 --> 00:23:14,560
This is literally my worst nightmare.
530
00:23:14,640 --> 00:23:16,960
I don't have a logical brain.
I can't do this.
531
00:23:18,040 --> 00:23:20,200
[exhales wearily]
532
00:23:21,520 --> 00:23:23,120
[Peter] I think I know what I'm doing.
533
00:23:23,200 --> 00:23:26,560
Where I'm joining the two bits of dough,
it's gonna be thin.
534
00:23:26,640 --> 00:23:29,159
So it's gonna be like a circle,
535
00:23:29,240 --> 00:23:31,080
thick at one end, thin at the other.
536
00:23:32,000 --> 00:23:33,800
[Dave] And I'm guessing like that.
537
00:23:34,919 --> 00:23:36,159
Right, got it.
538
00:23:36,240 --> 00:23:37,760
[crying]
539
00:23:38,760 --> 00:23:39,760
How's it going?
540
00:23:40,679 --> 00:23:41,600
Stressful, innit?
541
00:23:41,679 --> 00:23:44,159
[Laura] I just don't have a logical brain.
542
00:23:44,240 --> 00:23:45,880
This is literally my worst fear
543
00:23:45,960 --> 00:23:48,880
of not being able to present anything
on the technical.
544
00:23:48,960 --> 00:23:50,880
But you are gonna
present something, aren't you?
545
00:23:50,960 --> 00:23:52,040
Yeah.
546
00:23:52,120 --> 00:23:55,120
You can do it. There's something in you
that'll get you to the next step
547
00:23:55,200 --> 00:23:57,280
because if there wasn't,
you wouldn't be here.
548
00:23:57,360 --> 00:23:59,040
-You're gonna smash it.
-Thank you.
549
00:23:59,120 --> 00:24:01,679
Don't literally smash it.
That'd be a disaster.
550
00:24:01,760 --> 00:24:04,320
-I'm quite clumsy. It could happen.
-If you literally smash it.
551
00:24:04,960 --> 00:24:07,200
-Bless you. You're the best.
-See you later.
552
00:24:07,280 --> 00:24:08,640
Thank you, Matt.
553
00:24:08,720 --> 00:24:09,679
Oh.
554
00:24:10,800 --> 00:24:11,640
I love him.
555
00:24:12,159 --> 00:24:13,720
So I can start shaping.
556
00:24:14,200 --> 00:24:15,280
I'm going with that.
557
00:24:15,360 --> 00:24:18,200
When you join it together,
you get a smaller and a thicker side.
558
00:24:19,159 --> 00:24:21,399
-[Hermine] This will have to do.
-[Laura] Like that?
559
00:24:21,480 --> 00:24:24,320
-[sighs]
-[Peter] I feel good about that one.
560
00:24:24,399 --> 00:24:27,320
-[Laura] This is number two.
-Eleven in total, there should be.
561
00:24:27,800 --> 00:24:30,480
One, two, three, four, five, six,
seven, eight, nine, ten, eleven.
562
00:24:30,560 --> 00:24:34,320
If I achieve this,
I'm gonna have the biggest glass of gin...
563
00:24:35,560 --> 00:24:37,000
and sambuca chasers.
564
00:24:37,520 --> 00:24:39,840
Obviously, it all comes down to the bake.
565
00:24:40,560 --> 00:24:41,480
Going in.
566
00:24:43,919 --> 00:24:45,600
Gonna check that in about ten minutes.
567
00:24:45,679 --> 00:24:48,880
I'm gonna put them in for 15 minutes,
but I'll check it after ten.
568
00:24:49,480 --> 00:24:52,480
[Hermine] I think
I'm gonna freestyle and see.
569
00:24:57,120 --> 00:24:58,720
[Laura] Forgot to put the oven on.
570
00:24:59,240 --> 00:25:01,080
I think we'll whack it up a bit.
571
00:25:01,960 --> 00:25:05,439
I'm just gonna do my chocolate.
Save some time, be a bit strategic.
572
00:25:05,520 --> 00:25:06,880
"Place a sheet of acetate
573
00:25:06,960 --> 00:25:09,480
over the template provided
and pipe chocolate scrolls."
574
00:25:10,320 --> 00:25:12,439
[Hermine] Melting my chocolate.
575
00:25:13,360 --> 00:25:15,000
-[whispers] Hi.
-Hi.
576
00:25:16,640 --> 00:25:18,159
[in normal voice] You okay?
577
00:25:18,240 --> 00:25:19,320
Yeah.
578
00:25:19,399 --> 00:25:20,760
Shall I get on your shoulders?
579
00:25:22,679 --> 00:25:23,600
It's all right.
580
00:25:23,679 --> 00:25:25,919
You get on my shoulders. Trench coat.
581
00:25:26,520 --> 00:25:27,679
Your head out the top.
582
00:25:27,760 --> 00:25:30,720
Buttons pop open,
Horn of Plenty comes out.
583
00:25:30,800 --> 00:25:31,720
[chuckles]
584
00:25:31,800 --> 00:25:32,679
Yes or no?
585
00:25:33,320 --> 00:25:35,120
Right, I'll get that stuff ready.
586
00:25:36,880 --> 00:25:41,919
Boulangers.
Vous êtes demi... the way through.
587
00:25:42,679 --> 00:25:43,880
Was that okay, Hermine?
588
00:25:43,960 --> 00:25:45,880
No.
589
00:25:45,960 --> 00:25:48,560
[Peter] Gonna leave them in.
The more they're baked,
590
00:25:48,640 --> 00:25:50,840
the stronger
they have the chance of being.
591
00:25:50,919 --> 00:25:52,640
Going in for another ten minutes.
592
00:25:53,840 --> 00:25:56,560
[Laura] It's nearly there.
They're gonna have to go in.
593
00:25:58,120 --> 00:25:59,720
I'm sure I had another timer.
594
00:26:01,199 --> 00:26:03,320
Oh, well, we'll just... Until they're brown.
595
00:26:03,399 --> 00:26:05,960
"Spoon the chocolate into a piping bag."
596
00:26:06,040 --> 00:26:08,240
"Pipe chocolate scrolls."
597
00:26:09,320 --> 00:26:11,760
I don't mind doing this stuff,
it's quite nice.
598
00:26:12,760 --> 00:26:15,360
It gets better as I go along, I think.
599
00:26:16,960 --> 00:26:18,439
[Laura] They look brilliant.
600
00:26:20,360 --> 00:26:22,080
[Peter] Ooh, that one's a bit wonky.
601
00:26:24,720 --> 00:26:25,600
Whoo.
602
00:26:25,679 --> 00:26:28,000
[Hermine] I think it's about time
to come out now.
603
00:26:28,640 --> 00:26:30,240
I'm pulling them now.
604
00:26:31,280 --> 00:26:33,720
Quite sort of golden.
They don't look burnt.
605
00:26:33,800 --> 00:26:36,439
No point not being happy,
so let's stay happy.
606
00:26:36,520 --> 00:26:39,399
They look a bit cracked.
Are they supposed to be cracked?
607
00:26:40,199 --> 00:26:42,240
[Dave] No, they need a little longer.
608
00:26:42,320 --> 00:26:44,199
Just do a couple of minutes at a time
609
00:26:44,280 --> 00:26:48,199
because that extra minute...
You can go over too much.
610
00:26:50,199 --> 00:26:51,800
[Laura] Mmm. Brilliant.
611
00:26:51,880 --> 00:26:53,159
All cracked.
612
00:26:55,000 --> 00:26:56,040
[exhales]
613
00:26:57,800 --> 00:27:00,360
[Dave] It's the right colour.
Any more, it would've burnt.
614
00:27:00,439 --> 00:27:02,280
So next step is to make royal icing.
615
00:27:02,360 --> 00:27:04,679
Whisking together
icing sugar and egg whites.
616
00:27:04,760 --> 00:27:06,919
That's gonna be decorating
the biscuits themselves.
617
00:27:08,679 --> 00:27:12,199
"Pipe zigzag patterns
onto the cooled rings and leave to set."
618
00:27:13,120 --> 00:27:14,919
[Laura] Good with icing. Can do icing.
619
00:27:16,720 --> 00:27:17,720
Good start.
620
00:27:19,439 --> 00:27:20,760
It's very messy, isn't it?
621
00:27:21,640 --> 00:27:24,840
-[Peter] I don't love that one.
-Bit scruffier now.
622
00:27:26,840 --> 00:27:28,080
[Laura] Well, that'll do.
623
00:27:29,280 --> 00:27:31,800
Ah. Look at that. What a day.
624
00:27:35,040 --> 00:27:36,960
Bakers, you've got half hour left.
625
00:27:37,040 --> 00:27:37,919
It's not long.
626
00:27:38,000 --> 00:27:39,800
"Step 12, make caramel."
627
00:27:40,480 --> 00:27:44,399
-[Dave] The caramel will glue it together.
-So I need 200 grams of sugar.
628
00:27:44,480 --> 00:27:47,280
I'm gonna do my caramel.
I'm just gonna do it by eye.
629
00:27:47,840 --> 00:27:49,439
I need this to be liquid
630
00:27:49,520 --> 00:27:52,360
whilst I'm sticking things together,
but have some tackiness to it
631
00:27:52,439 --> 00:27:55,960
so that it's gonna bind and set on there,
not just run out everywhere.
632
00:27:56,480 --> 00:27:57,960
[Dave] It's crystallised.
633
00:27:58,040 --> 00:28:00,040
[exhales]
634
00:28:00,120 --> 00:28:01,840
Caramel just never goes right for me.
635
00:28:02,480 --> 00:28:05,000
Gonna start making the old tower of doom.
636
00:28:05,080 --> 00:28:09,000
"Dip the bottom flat side
of ring number eight in the caramel
637
00:28:09,080 --> 00:28:13,040
and place it on top of ring nine
so that they are joined base to base."
638
00:28:14,199 --> 00:28:16,880
-[Matt] Do you want me to say it?
-That might be helpful.
639
00:28:16,960 --> 00:28:19,600
[in Scottish accent]
"Repeat the ring by ring process
640
00:28:19,679 --> 00:28:22,280
while gently supporting the horn
to each ring."
641
00:28:23,320 --> 00:28:26,280
[Dave] Right.
I have to stick this and leave to set.
642
00:28:27,600 --> 00:28:29,080
[Laura] Right. That'll do.
643
00:28:30,000 --> 00:28:31,880
[Hermine] It's not the prettiest of jobs.
644
00:28:31,959 --> 00:28:33,000
[Peter] It's stuck.
645
00:28:33,640 --> 00:28:35,520
Sugar.
646
00:28:36,679 --> 00:28:38,679
That's gonna be on the bottom anyway,
647
00:28:38,760 --> 00:28:39,840
so they won't see it.
648
00:28:40,879 --> 00:28:43,320
Bakers, you have five minutes left.
649
00:28:44,040 --> 00:28:46,840
-[Laura] This is dangerous.
-[Dave] This is a bit crazy.
650
00:28:47,520 --> 00:28:50,320
[Hermine] I'm not convinced
about what I'm doing here.
651
00:28:51,760 --> 00:28:53,959
It's a bit leany, isn't it? Oh, well.
652
00:28:54,040 --> 00:28:56,639
I wouldn't say it's the most
horn-like thing I've ever seen.
653
00:28:56,720 --> 00:28:59,840
And then, I'm supposed
to stick the horn to the stand.
654
00:29:01,000 --> 00:29:02,760
[Peter] That feels very precarious.
655
00:29:02,840 --> 00:29:04,439
[Hermine] Supposed to be like that?
656
00:29:04,520 --> 00:29:07,320
-That's how you know it's a horn, right?
-[sighs]
657
00:29:10,480 --> 00:29:14,280
-[grunts]
-Bakers, you have one minute left.
658
00:29:16,159 --> 00:29:18,959
-All right.
-I'm sticking the chocolate scrolls on.
659
00:29:19,040 --> 00:29:22,159
Oh, gosh. It's not gonna stand,
it's just too hot.
660
00:29:22,240 --> 00:29:24,480
-[Laura] I can't peel them off.
-[Dave groaning]
661
00:29:25,560 --> 00:29:27,320
Oh, my God. Still not cool enough.
662
00:29:27,399 --> 00:29:28,919
[Hermine] Lordy...
663
00:29:29,000 --> 00:29:30,840
I'm just gonna pipe over them.
664
00:29:30,919 --> 00:29:32,560
Try and swirl it on.
665
00:29:32,639 --> 00:29:35,280
Not sure if that's what they want,
but it's what they'll get.
666
00:29:35,840 --> 00:29:37,639
My face says it all.
667
00:29:37,720 --> 00:29:40,600
Bakers, your time is up.
668
00:29:41,520 --> 00:29:44,840
Please bring your Horns of Plenty
down to the front
669
00:29:44,919 --> 00:29:47,679
and place them behind your photographs.
670
00:29:47,760 --> 00:29:50,080
Horrible challenge. Worst one yet.
671
00:29:50,159 --> 00:29:53,720
I thought the matcha pancakes were bad.
It's an abomination, that is.
672
00:29:54,800 --> 00:29:58,840
[Noel] Prue and Paul are looking
for beautifully decorated cornucopia
673
00:29:58,919 --> 00:30:00,760
in a classic horn shape.
674
00:30:00,840 --> 00:30:01,959
I should've looked around.
675
00:30:03,760 --> 00:30:06,720
[Noel] Crispy on the outside
and soft and chewy inside.
676
00:30:09,879 --> 00:30:12,280
[Paul] Let's start with this one,
which is, erm...
677
00:30:12,360 --> 00:30:13,560
[laughs]
678
00:30:14,760 --> 00:30:16,600
[all laughing]
679
00:30:18,240 --> 00:30:19,480
Stop it, Paul.
680
00:30:20,040 --> 00:30:21,439
It has no chocolate on it.
681
00:30:21,520 --> 00:30:23,679
It should've been sitting more like that.
682
00:30:23,760 --> 00:30:26,159
[Prue] In which case,
it was the right shape.
683
00:30:26,919 --> 00:30:29,600
[Paul] The graduation
of the rings are there to the top.
684
00:30:32,280 --> 00:30:34,000
I think you might break
your teeth on that.
685
00:30:34,080 --> 00:30:36,159
-[Paul] Hugely overbaked. Bone dry.
-[Prue] Yes.
686
00:30:36,240 --> 00:30:38,000
-Shame.
-Lovely flavour, though.
687
00:30:38,080 --> 00:30:40,480
-I love that flavour.
-Hmm. That almond's lovely.
688
00:30:40,560 --> 00:30:41,639
Right.
689
00:30:41,720 --> 00:30:43,439
[Prue] I'm sure that chocolate was...
690
00:30:43,520 --> 00:30:45,520
-[Paul] Standing up at one point.
-Yeah.
691
00:30:45,600 --> 00:30:47,040
The icing's much nicer.
692
00:30:47,120 --> 00:30:49,360
The graduation's okay
but there's no horn shape to it.
693
00:30:50,480 --> 00:30:52,199
[crunching]
694
00:30:54,600 --> 00:30:56,280
Little ones are overbaked,
top ones aren't.
695
00:30:56,360 --> 00:30:58,600
You can't bake them all at the same time
696
00:30:58,679 --> 00:31:01,199
-because they're different sizes.
-The fat ones are good.
697
00:31:01,280 --> 00:31:02,760
-[Paul] Hmm.
-[Prue] Chewy.
698
00:31:02,840 --> 00:31:05,639
-Neat. And they have the chocolate on 'em.
-[Prue] Hmm.
699
00:31:05,720 --> 00:31:07,760
[Paul] Moving on. This is a bit of a mess.
700
00:31:07,840 --> 00:31:09,360
Chocolate's gone all over the place,
701
00:31:09,439 --> 00:31:12,120
-but the royal icing's terrible.
-Gone all over the place.
702
00:31:12,199 --> 00:31:14,879
[Paul] The colour of the rings
are all over the place.
703
00:31:14,959 --> 00:31:18,320
That does look as if the baker
just didn't understand at all
704
00:31:18,399 --> 00:31:20,919
what they were trying to do. [crunching]
705
00:31:22,360 --> 00:31:23,840
-Hmm.
-Almost raw.
706
00:31:23,919 --> 00:31:25,159
[Prue chuckles]
707
00:31:25,240 --> 00:31:26,959
-Like marzipan.
-[Paul] Hmm.
708
00:31:27,040 --> 00:31:28,760
There's been issues with that one.
709
00:31:28,840 --> 00:31:30,840
Last one, we have a nice shape here.
710
00:31:30,919 --> 00:31:32,800
They do look overbaked, though.
711
00:31:32,879 --> 00:31:34,720
But there is chocolate on there.
712
00:31:34,800 --> 00:31:37,080
-It is fairly neat.
-The icing's not good,
713
00:31:37,159 --> 00:31:38,159
-because...
-No.
714
00:31:38,240 --> 00:31:40,320
The whole idea of the icing
is to come down the sides
715
00:31:40,399 --> 00:31:41,560
so that you can see it.
716
00:31:43,280 --> 00:31:46,040
The flavour of that one's okay.
It's softer.
717
00:31:46,639 --> 00:31:49,360
[Matt] Paul and Prue will now rank
the Horns of Plenty
718
00:31:49,439 --> 00:31:51,240
from worst to best.
719
00:31:51,320 --> 00:31:53,280
In fourth place, we have this one.
720
00:31:53,879 --> 00:31:56,439
Laura, almost everything
was wrong with this.
721
00:31:56,520 --> 00:31:58,639
It did look like a mess.
722
00:31:58,719 --> 00:32:01,879
Funnily enough, it was the only one
that was underbaked.
723
00:32:01,959 --> 00:32:03,879
It was not your finest hour.
724
00:32:03,959 --> 00:32:05,240
In third spot, this one.
725
00:32:05,879 --> 00:32:08,159
David, they were a little bit solid.
726
00:32:08,240 --> 00:32:09,480
-Yeah.
-All the way through.
727
00:32:10,520 --> 00:32:12,639
In second place is this one. Who's that?
728
00:32:13,840 --> 00:32:16,679
-[mouths] Me.
-Hermine, this was so nearly there.
729
00:32:16,760 --> 00:32:18,840
The decoration was really awful
730
00:32:18,919 --> 00:32:21,439
but it was nicely baked,
and the right shape.
731
00:32:21,520 --> 00:32:24,000
-[mouths] Thank you.
-So in first spot is this one.
732
00:32:24,600 --> 00:32:28,520
Peter, you forgot to put the horn shape
but they were delicious.
733
00:32:28,600 --> 00:32:30,159
The look of them with the icing,
734
00:32:30,240 --> 00:32:34,000
you even managed to do some nice little
swirls of chocolate on there as well.
735
00:32:34,080 --> 00:32:36,560
-Well done.
-[clapping]
736
00:32:37,800 --> 00:32:40,159
[laughing]
That's not been a bad day. Yeah.
737
00:32:40,240 --> 00:32:43,719
But I don't wanna be complacent.
There's only four of us,
738
00:32:43,800 --> 00:32:45,639
and anything can happen.
739
00:32:46,199 --> 00:32:48,040
[Hermine] I'm really, really happy.
740
00:32:48,120 --> 00:32:50,159
I can't complain, and Peter deserves it.
741
00:32:50,240 --> 00:32:52,000
He's really good with detail,
742
00:32:52,080 --> 00:32:55,399
which I'm not particularly,
so you can't take that away from him.
743
00:32:55,480 --> 00:32:57,040
Third isn't too great in technical.
744
00:32:57,120 --> 00:33:00,360
It's getting tougher as we go along,
but I had a good signature,
745
00:33:00,439 --> 00:33:03,439
so I'm comfortable going
into the showstopper tomorrow.
746
00:33:03,520 --> 00:33:04,639
Glad that's over.
747
00:33:04,719 --> 00:33:07,040
It's not ideal,
but there's always tomorrow.
748
00:33:07,120 --> 00:33:08,800
Gonna have to smash that.
749
00:33:12,879 --> 00:33:15,320
[Matt] There's just
the showstopper challenge left
750
00:33:15,399 --> 00:33:18,879
before Prue and Paul decide
who's destined for Star Baker
751
00:33:18,959 --> 00:33:21,199
and who will miss out
on a place in the final.
752
00:33:23,000 --> 00:33:24,760
[Noel] Hello bakers, welcome back.
753
00:33:24,840 --> 00:33:27,800
It's time for your semifinal
showstopper challenge.
754
00:33:27,879 --> 00:33:29,360
[Matt] Today, Paul and Prue
755
00:33:29,439 --> 00:33:31,560
would like you each to make a cube cake.
756
00:33:31,639 --> 00:33:35,600
This should be comprised
of at least 25 mini cube-shaped cakes.
757
00:33:36,159 --> 00:33:37,919
[Noel] This is all about precision.
758
00:33:38,000 --> 00:33:43,080
So the cubes need to be sharp
and uniform and very neat.
759
00:33:43,159 --> 00:33:44,879
We're looking for an exquisite finish.
760
00:33:44,959 --> 00:33:48,679
Your mini cakes can be
flavoured and decorated however you like.
761
00:33:48,760 --> 00:33:52,399
And you can use non-edible supports
to help stack the layers.
762
00:33:52,480 --> 00:33:56,439
But you will get extra points
if the whole thing is edible.
763
00:33:56,520 --> 00:33:58,959
I'm on a diet
so I'll just eat the supports.
764
00:33:59,040 --> 00:34:02,879
[chuckles] You have four and a half hours,
which seems like a lifetime.
765
00:34:02,959 --> 00:34:04,600
-On your marks...
-Get set...
766
00:34:04,679 --> 00:34:05,760
Bake.
767
00:34:08,080 --> 00:34:11,560
One last challenge
before the potential final.
768
00:34:12,679 --> 00:34:14,319
I'm just gonna have fun today.
769
00:34:14,400 --> 00:34:16,360
Bake from the heart
and what will be, will be.
770
00:34:16,440 --> 00:34:18,239
[Noel] This is right up your street.
771
00:34:18,319 --> 00:34:21,520
If you can't pull yourself
into the victory spot today,
772
00:34:21,600 --> 00:34:23,960
-there's something wrong.
-Let's see what happens.
773
00:34:24,719 --> 00:34:28,880
[Paul] We've set the bakers a four-
and-a-half hour, gruelling, hot challenge.
774
00:34:28,960 --> 00:34:32,440
And they have to make
a cube cake, straight edges, flat sides.
775
00:34:32,520 --> 00:34:33,880
Think Rubik's Cube.
776
00:34:33,960 --> 00:34:37,000
And in Patisserie Week,
we are looking for that precision,
777
00:34:37,080 --> 00:34:40,040
that artistic flair,
and obviously, their baking skill.
778
00:34:40,120 --> 00:34:41,639
This is a sponge cake.
779
00:34:41,719 --> 00:34:45,639
And sponge has to be,
as always, beautifully flavoured
780
00:34:45,719 --> 00:34:47,159
and beautifully textured.
781
00:34:47,239 --> 00:34:50,080
Inside that sponge,
we'd like to see something like a mousse
782
00:34:50,159 --> 00:34:51,880
or a melted chocolate or a ganache.
783
00:34:51,960 --> 00:34:53,920
The four bakers are amateurs.
784
00:34:54,000 --> 00:34:57,400
I want to see them pushing themselves
into that world of professionalism.
785
00:34:57,480 --> 00:35:00,920
I think there's going to be
a real fight to get into the final,
786
00:35:01,000 --> 00:35:02,280
and they need to fight for it.
787
00:35:03,799 --> 00:35:05,440
-[Prue and Paul] Hello.
-[Peter] Morning.
788
00:35:05,520 --> 00:35:07,000
Tell us about your cube cake.
789
00:35:07,080 --> 00:35:09,760
I'm making a chocolate,
raspberry and pistachio cube cake.
790
00:35:09,839 --> 00:35:11,560
-Yes. My favourite.
-Erm...
791
00:35:11,640 --> 00:35:13,200
Magic. Erm... [chuckles]
792
00:35:13,280 --> 00:35:16,360
We've got the three flavours
running through the entire cake.
793
00:35:16,440 --> 00:35:19,760
I've got three different sponges,
mousses and glazes.
794
00:35:19,839 --> 00:35:21,280
Wow. Clever.
795
00:35:21,360 --> 00:35:23,600
[Matt] Peter's going big
to avoid going home
796
00:35:23,680 --> 00:35:25,600
with the tent's most ambitious cube cake,
797
00:35:25,680 --> 00:35:27,400
made up of three types of cube.
798
00:35:27,480 --> 00:35:29,400
Each will contain a different combination
799
00:35:29,480 --> 00:35:31,680
of chocolate, raspberry
and pistachio sponge,
800
00:35:31,760 --> 00:35:33,000
mousse and mirror glaze.
801
00:35:33,080 --> 00:35:35,160
-It sounds wonderful.
-[Paul] It does.
802
00:35:35,240 --> 00:35:37,280
-That's a lot to do.
-So cracking on.
803
00:35:37,360 --> 00:35:38,720
It is. Yeah, good luck.
804
00:35:38,799 --> 00:35:39,640
Thank you.
805
00:35:39,720 --> 00:35:41,920
I promise I won't disturb you at all.
806
00:35:42,000 --> 00:35:43,400
Except you know I will.
807
00:35:43,480 --> 00:35:44,560
[chuckles]
808
00:35:44,640 --> 00:35:48,160
The strategy for today
is to go out hard and fast,
809
00:35:48,240 --> 00:35:52,360
so that by the end, I'll have time
to get that patisserie precision
810
00:35:52,440 --> 00:35:55,000
that the judges are looking for.
It's gone well in practice.
811
00:35:55,080 --> 00:35:58,120
[Noel] While Peter's hoping
practice makes perfect,
812
00:35:58,200 --> 00:36:01,920
for one baker, today's showstopper
will be a step into the unknown.
813
00:36:02,480 --> 00:36:04,280
There's been a change of plan.
814
00:36:04,360 --> 00:36:07,960
When I practised, it didn't go quite well.
815
00:36:08,480 --> 00:36:12,319
So everything
I'm doing today is literally...
816
00:36:12,400 --> 00:36:13,680
-New.
-...new.
817
00:36:13,760 --> 00:36:16,520
When did you decide to change your recipe?
818
00:36:17,160 --> 00:36:19,560
-I wrote it yesterday morning.
-Yesterday?
819
00:36:20,839 --> 00:36:22,280
[Noel] Hermine's gambling everything
820
00:36:22,360 --> 00:36:25,040
on a cube cake made up
of two different varieties,
821
00:36:25,120 --> 00:36:27,000
both featuring her favourite flavours,
822
00:36:27,080 --> 00:36:29,440
coffee and praline,
and cherry and chocolate.
823
00:36:29,520 --> 00:36:30,960
They sound delicious.
824
00:36:31,040 --> 00:36:33,280
-If it works, that'll be amazing.
-Very good luck.
825
00:36:33,360 --> 00:36:34,560
[chuckling] Thanks.
826
00:36:34,640 --> 00:36:37,319
-Sometimes, you have to take risks.
-True.
827
00:36:37,400 --> 00:36:40,799
-Fortune favours the bold. Good luck.
-Thank you. [chuckles]
828
00:36:41,839 --> 00:36:45,480
[Matt] Not only must the bakers' sponges
pack plenty of flavour...
829
00:36:45,560 --> 00:36:48,720
I always add a bit of coffee
in my chocolate sponge
830
00:36:48,799 --> 00:36:50,920
so it brings the flavour out.
831
00:36:51,000 --> 00:36:53,200
[Matt] ...texture must be spot-on, too.
832
00:36:53,280 --> 00:36:55,720
I'm making my pistachio friand.
833
00:36:55,799 --> 00:36:59,480
It's gonna be like a frangipane.
Very moist, very soft.
834
00:36:59,560 --> 00:37:01,080
[Laura] Always thinking about textures.
835
00:37:02,560 --> 00:37:05,720
They're really important, I think.
It's not just about flavour.
836
00:37:05,799 --> 00:37:10,240
[Matt] Deliciously delicate, yet able
to hold their shape when layered.
837
00:37:10,319 --> 00:37:12,600
[Dave] This is the joconde sponge,
838
00:37:12,680 --> 00:37:16,160
so that's just gone in at 190
for 12 minutes.
839
00:37:16,240 --> 00:37:19,080
Today, I'm gonna be making
a chocolate cube cake.
840
00:37:19,160 --> 00:37:22,960
I love chocolate, so this is just
to celebrate all things chocolate.
841
00:37:23,520 --> 00:37:27,200
[Matt] As well as chocolate sponge
and mousse, Dave's cubes will also contain
842
00:37:27,280 --> 00:37:31,520
either a white, milk
or dark chocolate liquid caramel centre,
843
00:37:31,600 --> 00:37:33,880
but with temperatures in the tent rising,
844
00:37:33,960 --> 00:37:36,480
is Dave risking a meltdown?
845
00:37:36,560 --> 00:37:39,960
-It's gonna be hot today.
-I know it's gonna be hot today, yeah.
846
00:37:40,040 --> 00:37:42,560
Try to get most of it done
before the heat starts rising.
847
00:37:42,640 --> 00:37:45,120
-Good luck.
-Yeah. Cheers.
848
00:37:45,200 --> 00:37:48,000
That's for my praline mousse.
849
00:37:48,080 --> 00:37:51,760
Don't have a clear vision at the moment,
so it's just keep going and don't stop.
850
00:37:53,000 --> 00:37:55,359
[Noel] With so many elements to juggle...
851
00:37:55,440 --> 00:37:57,520
[Dave] This is for
my chocolate hazelnut mousse.
852
00:37:57,600 --> 00:37:59,480
[Noel] ...the bakers can't relax
for a second.
853
00:37:59,560 --> 00:38:02,120
[Peter] I always listen to my cakes
and hear them bubble.
854
00:38:02,200 --> 00:38:04,120
If they bubble too much, they're not done.
855
00:38:04,200 --> 00:38:05,200
[Laura winces]
856
00:38:05,280 --> 00:38:07,240
If they don't bubble at all,
they're overbaked.
857
00:38:07,319 --> 00:38:09,760
[Noel] The smallest lapse
in concentration...
858
00:38:09,839 --> 00:38:11,359
I've done that wrong.
859
00:38:11,440 --> 00:38:13,160
[Noel] ...could spell disaster.
860
00:38:13,240 --> 00:38:16,359
[Dave] I meant to split the cream.
Heat half, and whisk half.
861
00:38:16,440 --> 00:38:18,880
-[Noel] Hello.
-Hello, vampire.
862
00:38:18,960 --> 00:38:21,440
That's strong booze you've got going
on there. Whew!
863
00:38:21,520 --> 00:38:23,040
-This is for Prue.
-What is it?
864
00:38:23,120 --> 00:38:24,560
Kirsch. Yeah.
865
00:38:24,640 --> 00:38:27,080
She might require
a little shot of that on the side
866
00:38:27,160 --> 00:38:29,799
if you really wanna blackmail her.
A jug. Jug of kirsch.
867
00:38:30,960 --> 00:38:33,760
[Laura] Put lots of kirsch on.
If you're gonna do it, do it.
868
00:38:33,839 --> 00:38:38,040
I'm doing a Black Forest gâteau-
inspired cube cake.
869
00:38:38,120 --> 00:38:40,400
I like the flavours,
the dark chocolate and cherries.
870
00:38:40,480 --> 00:38:43,480
They work nicely together.
It's one of my dad's favourite things.
871
00:38:43,560 --> 00:38:44,440
This one's for him.
872
00:38:44,520 --> 00:38:47,760
[Noel] Although Laura's cake is made up
of just one type of cube,
873
00:38:47,839 --> 00:38:50,960
each contains five layers,
including a biscuit crumb,
874
00:38:51,040 --> 00:38:53,799
chocolate sponge, two mousses
and whole cherries.
875
00:38:53,880 --> 00:38:56,680
All decorated
in a dark chocolate mirror glaze.
876
00:38:56,760 --> 00:38:58,319
-I'm looking forward to this one.
-Good.
877
00:38:58,400 --> 00:38:59,640
It's one of my favourite cakes.
878
00:38:59,720 --> 00:39:03,440
And it's sort of important
that you do it really well, Laura.
879
00:39:03,520 --> 00:39:07,000
Yeah, it's one of my favourite things
that I've, like, made.
880
00:39:07,080 --> 00:39:08,280
I'm really proud of it.
881
00:39:08,359 --> 00:39:10,080
Good. That's the spirit.
882
00:39:10,160 --> 00:39:11,600
-[Paul] Excited.
-Hope you like it.
883
00:39:11,680 --> 00:39:14,440
I already like it.
I haven't even ate it yet.
884
00:39:14,520 --> 00:39:16,359
-Ate it?
-And I already like it.
885
00:39:16,440 --> 00:39:17,400
[Laura] Thank you.
886
00:39:18,560 --> 00:39:20,600
I'm confident with the flavours
of this one,
887
00:39:20,680 --> 00:39:22,040
it's all about the setting time.
888
00:39:22,920 --> 00:39:25,560
That's the big concern with the mousse,
that it doesn't set.
889
00:39:25,640 --> 00:39:28,160
I'm using gelatin. It's got
two and a half leaves in each
890
00:39:28,240 --> 00:39:31,560
of the mousse-es, moussi... meesse.
891
00:39:31,640 --> 00:39:34,080
[Laura] It's a delicate balance
with the gelatin
892
00:39:34,160 --> 00:39:36,359
'cause you need it to set
but if you put too much in,
893
00:39:36,440 --> 00:39:39,080
then it'll just be rubbery.
That's not very nice.
894
00:39:40,160 --> 00:39:42,680
[Hermine] 'Cause I'm not really
following a recipe,
895
00:39:42,760 --> 00:39:45,640
I don't even know
if the quantities are all right.
896
00:39:45,720 --> 00:39:50,240
Hopefully, this whole concoction
will work.
897
00:39:50,319 --> 00:39:52,880
[Noel] Easy on the gelatin. Easy.
898
00:39:52,960 --> 00:39:55,240
You know exactly how many to use,
don't you?
899
00:39:55,319 --> 00:39:57,760
I mean, I eat sheets of it as a snack.
900
00:39:57,839 --> 00:39:59,640
-Fancy one?
-But not everyone's like me.
901
00:39:59,720 --> 00:40:03,400
I used to wear boots from the '70s
made out of gelatin.
902
00:40:03,480 --> 00:40:04,960
In hot weather, I'd get shorter.
903
00:40:06,319 --> 00:40:08,200
[Laura] That's looking good.
904
00:40:08,280 --> 00:40:11,160
Does look nice,
I wanna eat it just like it is.
905
00:40:11,240 --> 00:40:14,680
Right, how's this going?
Caramel's a big part of the cube cake,
906
00:40:14,760 --> 00:40:16,240
so it needs to go right today.
907
00:40:16,319 --> 00:40:18,920
I've still got my biscuit to make
for the cube cake stand
908
00:40:19,000 --> 00:40:21,480
so I'm just gonna start prepping that.
909
00:40:21,560 --> 00:40:23,560
[Hermine] This is gonna be
my cherry mousse.
910
00:40:24,280 --> 00:40:27,480
Hopefully, it sets nicely.
911
00:40:28,440 --> 00:40:29,720
I feel I'm behind.
912
00:40:31,640 --> 00:40:34,920
It's crystallised. I just don't know
what it is with this caramel.
913
00:40:35,000 --> 00:40:38,680
I've not stirred it or disturbed it
and it just does that.
914
00:40:40,280 --> 00:40:43,920
Caramel's not my friend
at the moment. [exhales]
915
00:40:44,960 --> 00:40:47,400
[Noel and Matt] Bakers,
you are halfway through.
916
00:40:47,480 --> 00:40:49,200
Oh, sorry, you say it.
917
00:40:49,280 --> 00:40:52,760
Bakers, you are halfway through. Yeah.
918
00:40:52,839 --> 00:40:56,000
I've made every single component,
it's now just assembly.
919
00:40:56,080 --> 00:41:00,960
[Dave] I'm currently lining the moulds
with the joconde sponge.
920
00:41:01,040 --> 00:41:04,880
I decided not to make cube cakes
in a mould because I tried it once at home
921
00:41:04,960 --> 00:41:07,560
and I just found it an absolute nightmare
to get them out.
922
00:41:07,640 --> 00:41:10,040
So I decided to go with the cake frame
923
00:41:10,120 --> 00:41:13,880
and then I can slice them and get them
nice and neat and square at the sides.
924
00:41:13,960 --> 00:41:15,560
Looks pretty good, don't it?
925
00:41:17,440 --> 00:41:19,920
[Laura] White chocolate bavarois
is now going in.
926
00:41:20,000 --> 00:41:22,359
It's just the assembly.
My stomach's in knots.
927
00:41:22,440 --> 00:41:24,720
Must remember to be neat.
928
00:41:26,400 --> 00:41:31,160
[Dave] I'm just balling out a hole
in the mousse for the caramel to sit in.
929
00:41:31,799 --> 00:41:34,920
I wanted a gooey centre,
almost have a little bit of a chew.
930
00:41:35,000 --> 00:41:36,960
[Laura] I'm not cutting the cherries up.
931
00:41:37,040 --> 00:41:39,319
I'll get marked down for that,
but that's how I like it.
932
00:41:39,400 --> 00:41:41,160
It's getting hot again in the tent.
933
00:41:41,240 --> 00:41:43,839
-It is.
-Just in the last ten minutes,
934
00:41:43,920 --> 00:41:47,480
-it's started to get a bit watery.
-[Laura] It's melting.
935
00:41:47,560 --> 00:41:49,839
-Temperature's creeping up again.
-Yeah.
936
00:41:50,280 --> 00:41:51,160
Ooh, what's that?
937
00:41:51,240 --> 00:41:53,120
-Cherry mousse.
-Ooh.
938
00:41:53,200 --> 00:41:54,359
[Hermine] Yeah, well.
939
00:41:54,440 --> 00:41:57,640
Are you allowing yourself
to think about being in the final yet?
940
00:41:57,720 --> 00:41:58,960
Er, not quite,
941
00:41:59,040 --> 00:42:02,120
'cause there might not be any final
if this doesn't go to plan.
942
00:42:02,680 --> 00:42:05,960
-No, there would still be a final.
-Well, not for me, I mean.
943
00:42:06,040 --> 00:42:07,240
-[Matt] Not for you.
-That's it.
944
00:42:09,680 --> 00:42:12,880
Do you want us to cancel the final
if you're not in it?
945
00:42:12,960 --> 00:42:15,080
[Peter] Rinky dink.
Into the freezer we go.
946
00:42:15,880 --> 00:42:18,480
[Laura] They just need to stay in
as long as possible.
947
00:42:19,799 --> 00:42:22,480
-[Hermine sighs]
-[Peter] Going pretty good.
948
00:42:22,560 --> 00:42:26,359
Got the raspberry glaze chilling down,
the chocolate glaze is on.
949
00:42:26,440 --> 00:42:29,120
I'm weighing out ingredients
for the pistachio glaze.
950
00:42:29,200 --> 00:42:32,000
More gelatin. This is for my mirror glaze,
951
00:42:32,080 --> 00:42:35,040
so I think there's 24 sheets of gelatin
going into that.
952
00:42:35,120 --> 00:42:37,480
Basically, you'll be able
to see yourself in it.
953
00:42:37,560 --> 00:42:40,640
Mirror glaze is a bit tricky.
I'm not looking forward to it.
954
00:42:42,000 --> 00:42:46,319
I'm preparing the shapes
for my cube cake stand.
955
00:42:46,400 --> 00:42:50,160
I need to make three platforms
and then I need to make some cubes.
956
00:42:50,240 --> 00:42:51,640
I'm a square guy.
957
00:42:52,319 --> 00:42:57,080
I don't know if this is how
it's supposed to look, my mirror glaze.
958
00:42:59,480 --> 00:43:01,400
Oh, it's such a messy business.
959
00:43:01,480 --> 00:43:04,440
Don't think it's supposed
to look this gloopy.
960
00:43:04,520 --> 00:43:06,640
[Peter] That's the raspberry
mirror glaze complete.
961
00:43:06,720 --> 00:43:08,080
That just has to cool down.
962
00:43:08,680 --> 00:43:09,760
Let's crack on.
963
00:43:12,319 --> 00:43:15,560
Come on. Just this bake
and then it's final.
964
00:43:15,640 --> 00:43:17,319
I know. It's so close.
965
00:43:17,400 --> 00:43:19,720
-[Noel] How's it going?
-It's all right so far.
966
00:43:19,799 --> 00:43:22,240
This bit always goes fine.
It's just all this assembling...
967
00:43:22,319 --> 00:43:24,400
-It's just the judging.
-[both laughing]
968
00:43:25,799 --> 00:43:28,359
Oh. What a nightmare.
969
00:43:29,440 --> 00:43:31,760
[Matt] Oh, no, viewers. Where's Noel?
970
00:43:31,839 --> 00:43:33,040
[Noel] I'm in here.
971
00:43:34,319 --> 00:43:35,160
Huh?
972
00:43:36,640 --> 00:43:38,080
Oh!
973
00:43:38,160 --> 00:43:39,359
-Not really.
-You were there.
974
00:43:39,440 --> 00:43:41,520
Bakers, you have half an hour left.
975
00:43:42,080 --> 00:43:43,520
Yeah, that's not good.
976
00:43:44,280 --> 00:43:45,799
It hasn't set,
977
00:43:45,879 --> 00:43:50,920
but I don't have time,
so I'm gonna keep adding the layers.
978
00:43:51,920 --> 00:43:53,960
[Laura] I'm just gonna try
and get these out,
979
00:43:54,040 --> 00:43:56,520
get the mirror glaze on. Job's a good 'un.
980
00:43:56,600 --> 00:43:58,160
[Hermine] I'm a bit worried now.
981
00:43:58,879 --> 00:44:00,280
I'm not gonna have the cakes
982
00:44:00,359 --> 00:44:03,120
because they're not gonna set.
983
00:44:04,240 --> 00:44:07,120
[Laura] Oh, this is gonna take longer
than I thought.
984
00:44:07,200 --> 00:44:09,640
[Dave] They don't release
very well from these,
985
00:44:09,720 --> 00:44:13,200
so unfortunately, I have to butcher 'em.
986
00:44:14,200 --> 00:44:15,160
[Laura] Oh.
987
00:44:16,920 --> 00:44:19,720
[Peter] Happy. It looks good.
Looks really, really good.
988
00:44:19,799 --> 00:44:22,240
[Hermine] Doesn't look quite set inside.
989
00:44:23,560 --> 00:44:25,359
Ah, it's not going too well, is it?
990
00:44:29,400 --> 00:44:31,520
[Noel] Till you've seen
a man getting cubes
991
00:44:31,600 --> 00:44:33,400
out of a silicone mat, you've not lived.
992
00:44:33,480 --> 00:44:35,920
[Dave] Do you know how much
each silicone mat costs?
993
00:44:36,000 --> 00:44:38,040
-[Noel] How much?
-Like, nearly £9.
994
00:44:38,120 --> 00:44:39,680
-£9?
-Yeah.
995
00:44:39,760 --> 00:44:41,200
[Noel] Who pays for that? Prue?
996
00:44:41,280 --> 00:44:42,720
[Dave] Yeah, Prue did, yeah.
997
00:44:42,799 --> 00:44:44,640
-I've been sponsored by Prue.
-Have you?
998
00:44:44,720 --> 00:44:46,839
[Noel] My whole life, yeah.
I walk her dogs.
999
00:44:46,920 --> 00:44:48,120
I shampoo her hair.
1000
00:44:48,200 --> 00:44:50,760
Put her husband's waistcoats
in a neat pile.
1001
00:44:51,240 --> 00:44:53,480
Get in the wardrobe so they don't see me.
1002
00:44:53,560 --> 00:44:55,400
Get sucked into Narnia,
which is a nightmare
1003
00:44:55,480 --> 00:44:57,440
'cause it takes about three hours
to get out.
1004
00:44:58,280 --> 00:45:00,480
You have to bargain
with some sort of lion king.
1005
00:45:00,560 --> 00:45:01,680
It's a disaster, really.
1006
00:45:01,760 --> 00:45:04,000
But it's an interesting life,
I wouldn't change it.
1007
00:45:05,200 --> 00:45:07,080
Race to the finish.
1008
00:45:07,160 --> 00:45:08,319
As usual.
1009
00:45:09,040 --> 00:45:10,879
[Peter] Let's glaze these puppies.
1010
00:45:11,480 --> 00:45:15,760
[Dave] So there's eight in the milk,
eight in the dark and nine in the white.
1011
00:45:15,839 --> 00:45:19,319
I've gotta speed up a little bit now.
There's not a lot of time left.
1012
00:45:19,400 --> 00:45:23,040
[Hermine] This is just not gonna happen.
1013
00:45:23,760 --> 00:45:26,160
[Peter] Please be good. Please be good.
1014
00:45:27,160 --> 00:45:29,319
[Laura] They looked better without,
didn't they?
1015
00:45:29,400 --> 00:45:31,080
Not happy at all with that.
1016
00:45:32,440 --> 00:45:36,160
[Hermine] They look a bit jelly-like,
but I might be able to get them out.
1017
00:45:36,240 --> 00:45:38,000
[Dave] This is for the chocolate support.
1018
00:45:41,839 --> 00:45:42,920
[Peter] They look good.
1019
00:45:43,000 --> 00:45:44,920
[Laura] Oh, it's just not staying on.
1020
00:45:45,000 --> 00:45:48,120
This is gonna look like a complete mess.
1021
00:45:49,920 --> 00:45:51,200
Oh, my God.
1022
00:45:55,160 --> 00:45:57,600
[Hermine] I think I've got
a bit too much gelatin.
1023
00:45:57,680 --> 00:46:00,000
Don't know if I can glaze those ones.
1024
00:46:02,080 --> 00:46:04,000
[Laura] I honestly don't know
what's happened.
1025
00:46:04,080 --> 00:46:05,839
It hasn't gone like this in practice.
1026
00:46:07,040 --> 00:46:08,359
[Hermine sighs]
1027
00:46:08,440 --> 00:46:10,400
[Laura] What's wrong? Are you okay?
1028
00:46:10,480 --> 00:46:13,120
-Don't even wanna carry on.
-[Laura] Come on.
1029
00:46:13,200 --> 00:46:15,839
You can do it. I believe in you.
1030
00:46:17,720 --> 00:46:20,080
Bakers, you have ten minutes left.
1031
00:46:29,600 --> 00:46:32,879
[Peter] I think they're looking good.
Is it perfection?
1032
00:46:32,960 --> 00:46:35,200
Probably not quite, but it's not far off.
1033
00:46:36,319 --> 00:46:39,240
[softly] Just keep going. It's good.
It's getting a bit tight so...
1034
00:46:39,319 --> 00:46:40,400
Okay.
1035
00:46:45,960 --> 00:46:47,120
[Peter groans softly]
1036
00:46:49,560 --> 00:46:50,920
[Laura] Oh, dear.
1037
00:46:55,160 --> 00:46:57,040
Can't believe I'm done.
1038
00:46:57,120 --> 00:46:59,520
Bakers, you have one minute left.
1039
00:47:02,560 --> 00:47:04,720
Fit, fit, fit.
1040
00:47:04,799 --> 00:47:06,240
Snug as a bug in a rug.
1041
00:47:08,160 --> 00:47:12,960
[Laura] If the mirror glaze had worked,
I would be so proud of these.
1042
00:47:26,640 --> 00:47:29,359
Bakers, your time is up.
1043
00:47:30,400 --> 00:47:31,799
So upset.
1044
00:47:33,160 --> 00:47:35,560
Please step away from your bakes.
1045
00:47:40,080 --> 00:47:41,680
Good? Happy?
1046
00:47:41,760 --> 00:47:45,120
-[whispering] Yeah. Are you happy?
-Yeah.
1047
00:47:45,200 --> 00:47:46,879
[Laura] Absolutely gutted.
1048
00:47:46,960 --> 00:47:50,240
Oh, that would've looked so good
if that mirror glaze had worked.
1049
00:47:51,040 --> 00:47:52,440
[Peter] How'd it go?
1050
00:47:52,520 --> 00:47:56,240
Nightmare. I never had such a disaster.
1051
00:47:57,000 --> 00:48:00,960
I've definitely earned my crown
as the messiest, messiest baker.
1052
00:48:07,359 --> 00:48:10,799
[Matt] It's judgement time
for the bakers' showstopping cube cakes.
1053
00:48:11,640 --> 00:48:14,200
Dave, would you like to bring up
your showstopper?
1054
00:48:23,720 --> 00:48:25,799
-I think they look great.
-Cheers, thank you.
1055
00:48:25,879 --> 00:48:28,000
[Paul] Neat, tidy, uniform.
1056
00:48:28,080 --> 00:48:30,839
The chocolate is holding
which is amazing considering the heat.
1057
00:48:30,920 --> 00:48:32,480
That was a brave choice.
1058
00:48:32,560 --> 00:48:34,359
I like that you made the base, too.
1059
00:48:34,440 --> 00:48:35,760
So it looks quite neat.
1060
00:48:37,760 --> 00:48:38,720
[Matt] Mmm.
1061
00:48:38,799 --> 00:48:40,640
[Prue] Look at that caramel in the middle.
1062
00:48:44,760 --> 00:48:46,640
Personally, I think they're a triumph.
1063
00:48:47,319 --> 00:48:50,280
The caramel is delicious.
It's just the right melting point,
1064
00:48:50,359 --> 00:48:52,000
so it oozes, but it still holds.
1065
00:48:52,080 --> 00:48:53,720
The mousse is perfectly set.
1066
00:48:53,799 --> 00:48:56,960
[Prue] And the amount of mousse
and filling is quite a lot,
1067
00:48:57,040 --> 00:48:58,920
so when you get a mouthful,
it's all fudgy.
1068
00:48:59,000 --> 00:49:00,200
[Paul] Everything together...
1069
00:49:00,280 --> 00:49:01,680
-Very good.
-Thank you.
1070
00:49:01,760 --> 00:49:04,000
[Paul] You've improved
a lot actually, David.
1071
00:49:04,080 --> 00:49:07,440
Yeah, I think I have, as well.
I feel that I've improved myself.
1072
00:49:07,520 --> 00:49:09,120
-Well done.
-Cheers. Thank you.
1073
00:49:09,200 --> 00:49:11,160
[Matt and Noel] Well done.
1074
00:49:11,240 --> 00:49:12,520
[Noel] Well done.
1075
00:49:22,080 --> 00:49:23,480
The heat's taken its toll.
1076
00:49:24,400 --> 00:49:26,640
It's really difficult
because it's melting,
1077
00:49:26,720 --> 00:49:28,280
it looks a little bit messy.
1078
00:49:28,359 --> 00:49:30,240
-[Paul] This is Patisserie Week.
-I know.
1079
00:49:30,319 --> 00:49:33,520
-So it's gotta look good.
-[Laura] I'm so disappointed in the look.
1080
00:49:40,640 --> 00:49:41,720
[Prue] Mmm.
1081
00:49:42,560 --> 00:49:43,799
Absolutely delicious.
1082
00:49:43,879 --> 00:49:46,000
I love the flavours going through there.
1083
00:49:46,080 --> 00:49:47,600
[Prue] The textures are terrific.
1084
00:49:47,680 --> 00:49:50,879
The whole cherries, that was brave,
but it's really delicious.
1085
00:49:50,960 --> 00:49:54,160
[Paul] Not the best you've ever made,
but the flavours are really good.
1086
00:49:54,240 --> 00:49:55,680
Worth all the calories.
1087
00:49:55,760 --> 00:49:57,359
-Yay! [chuckles]
-[Paul] Thank you.
1088
00:49:59,720 --> 00:50:00,839
Well done, Laura.
1089
00:50:01,400 --> 00:50:03,120
-Thanks. You, too.
-[Hermine] Well done.
1090
00:50:03,200 --> 00:50:04,319
[Laura] Thank you.
1091
00:50:12,240 --> 00:50:14,200
That is so clever, Peter.
1092
00:50:14,280 --> 00:50:15,760
And so complicated.
1093
00:50:15,839 --> 00:50:17,480
[Paul] The overall look is effective
1094
00:50:17,560 --> 00:50:20,120
'cause you've got a nice shine
on all of them.
1095
00:50:20,200 --> 00:50:21,480
And it's set beautifully.
1096
00:50:23,920 --> 00:50:25,480
Sponge and the mousse are gorgeous.
1097
00:50:25,560 --> 00:50:27,319
-[Prue] Mmm.
-[Paul] Really nice.
1098
00:50:28,399 --> 00:50:30,560
I just wanna see what one
of the other one's like.
1099
00:50:30,640 --> 00:50:31,920
Let's go for the chocolate one.
1100
00:50:32,000 --> 00:50:34,720
[Peter] It has pistachio mousse
and a raspberry sponge.
1101
00:50:34,799 --> 00:50:35,879
Works beautifully.
1102
00:50:35,960 --> 00:50:39,440
Can I ask that you try the final one?
It's my favourite.
1103
00:50:39,520 --> 00:50:42,920
So that's pistachio cake,
chocolate mousse, raspberry glaze.
1104
00:50:43,000 --> 00:50:45,080
Like a sort of friand cake.
1105
00:50:48,480 --> 00:50:50,399
-Oh, that one quite disappoints me.
-Oh, no.
1106
00:50:50,480 --> 00:50:53,160
-Only joking.
-[all laughing]
1107
00:50:53,240 --> 00:50:55,760
-[Prue] I love them.
-[Paul] Very clever. Well executed.
1108
00:50:55,839 --> 00:50:57,080
-Thank you.
-[Matt] Well done.
1109
00:50:57,160 --> 00:50:58,720
[Prue and Noel] Well done.
1110
00:50:58,799 --> 00:51:00,839
-Smashed it.
-Well done, Peter.
1111
00:51:00,920 --> 00:51:02,080
[Hermine] Well done, Peter.
1112
00:51:08,920 --> 00:51:11,560
Erm, well, it doesn't look great, does it?
1113
00:51:11,640 --> 00:51:13,520
No. Not my finest, I'm afraid.
1114
00:51:13,600 --> 00:51:15,839
[Prue] The mousse hasn't quite set here.
1115
00:51:15,920 --> 00:51:18,960
[Paul] The bottom is collapsing
with the weight as it's melting.
1116
00:51:19,040 --> 00:51:22,080
But before it melts too much,
let's have a quick look.
1117
00:51:26,359 --> 00:51:29,640
That, for me, tastes more like raspberry
than it does cherry.
1118
00:51:29,720 --> 00:51:32,520
It's the outside with the raspberry on it,
I love the flavour.
1119
00:51:33,200 --> 00:51:36,640
These do feel like panna cotta.
It's really odd.
1120
00:51:38,280 --> 00:51:40,440
It's actually quite stodgy and bouncy.
1121
00:51:40,520 --> 00:51:43,440
It's got too much gelatin in it.
It's like a rubber ball.
1122
00:51:44,160 --> 00:51:45,799
-It's a shame.
-[Prue] To be honest,
1123
00:51:45,879 --> 00:51:48,120
-I'm really disappointed...
-I am, too.
1124
00:51:48,200 --> 00:51:50,000
...because you are so good at patisserie
1125
00:51:50,080 --> 00:51:52,680
and this is, by your standards,
it's a failure.
1126
00:51:59,760 --> 00:52:03,080
I think it goes without saying
I'm really disappointed in myself.
1127
00:52:03,160 --> 00:52:06,720
I haven't had any disastrous bake.
1128
00:52:06,799 --> 00:52:10,399
This is my first one. It's a shame
that it happened in week nine.
1129
00:52:11,440 --> 00:52:15,000
If I do make it to the final,
it would mean a lot.
1130
00:52:15,080 --> 00:52:17,799
But it's really 50/50.
1131
00:52:17,879 --> 00:52:19,600
[Peter] I'm happy. Yeah.
1132
00:52:19,680 --> 00:52:21,000
It's been a really good week.
1133
00:52:21,080 --> 00:52:23,280
Got my first handshake,
first in the technical.
1134
00:52:23,359 --> 00:52:25,720
I think I've got a really good
shot for Star Baker.
1135
00:52:26,359 --> 00:52:27,600
[Dave] That was phenomenal.
1136
00:52:27,680 --> 00:52:30,280
I am so proud
that I even managed to pull that off.
1137
00:52:30,359 --> 00:52:34,359
Paul said it was a triumph.
And that's gonna stick with me forever.
1138
00:52:34,440 --> 00:52:36,560
[Laura] That went
a lot better than expected.
1139
00:52:36,640 --> 00:52:38,120
Prue said it was worth the calories.
1140
00:52:38,200 --> 00:52:40,640
That's the golden comment
you want from Prue,
1141
00:52:40,720 --> 00:52:41,920
so it's gonna be close.
1142
00:52:42,000 --> 00:52:45,160
I'm certain it's between
me and Hermine going home.
1143
00:52:45,240 --> 00:52:47,080
Hopefully, it'll be enough.
1144
00:52:51,520 --> 00:52:53,799
[Matt] Let's start
with who's had a good week.
1145
00:52:53,879 --> 00:52:55,399
I think the lads had a good week.
1146
00:52:55,480 --> 00:52:57,799
David and Peter have both done very well.
1147
00:53:00,280 --> 00:53:03,120
He struggled from the off.
To come up with that in the semifinal?
1148
00:53:03,200 --> 00:53:06,879
[Prue] Absolutely delicious,
and it's such a sophisticated thing to do.
1149
00:53:06,960 --> 00:53:09,680
The other thing
that was really good was Peter's.
1150
00:53:09,760 --> 00:53:12,640
[Paul] I liked the fact that he had
different mousses going in.
1151
00:53:12,720 --> 00:53:14,359
Each one, the flavours were amazing.
1152
00:53:14,440 --> 00:53:16,920
I would like to give Star Baker
to both those boys.
1153
00:53:17,000 --> 00:53:20,120
But what I found so disappointing
is Hermine.
1154
00:53:20,200 --> 00:53:23,760
This is Patisserie Week.
It should've been her finest hour, really.
1155
00:53:23,839 --> 00:53:25,799
[Paul] This is basically a rubber ball.
1156
00:53:25,879 --> 00:53:28,520
But in her defence,
Hermine made two things.
1157
00:53:28,600 --> 00:53:29,680
Laura did one cake.
1158
00:53:29,760 --> 00:53:31,879
Doesn't look brilliant,
1159
00:53:31,960 --> 00:53:35,359
but when you bit into that,
that was absolutely delicious.
1160
00:53:35,440 --> 00:53:36,839
But how many times have we said
1161
00:53:36,920 --> 00:53:39,799
Laura's got to save herself
in the showstopper? Five times?
1162
00:53:39,879 --> 00:53:41,920
Hermine did have a better technical.
1163
00:53:42,000 --> 00:53:44,680
This is a tricky one.
This could go either way.
1164
00:53:44,760 --> 00:53:45,879
-[Matt] Really?
-Yeah.
1165
00:53:45,960 --> 00:53:48,280
And this is the worst time
to go out, isn't it?
1166
00:53:48,359 --> 00:53:51,359
-It's heartbreaking. You're just there.
-It's brutal.
1167
00:53:51,440 --> 00:53:53,040
But that's the position we're in.
1168
00:54:00,319 --> 00:54:04,640
Well, it's time for me to tell you
who has been Star Baker this week.
1169
00:54:04,720 --> 00:54:08,319
There are a couple of candidates,
but this week's Star Baker is...
1170
00:54:12,359 --> 00:54:13,440
Peter.
1171
00:54:13,520 --> 00:54:14,879
Well done, Peter.
1172
00:54:18,160 --> 00:54:20,680
That leaves me
with the horrible job of announcing
1173
00:54:20,760 --> 00:54:22,680
the baker who will be leaving us.
1174
00:54:22,760 --> 00:54:25,640
It's especially hard
because the person who's leaving us
1175
00:54:25,720 --> 00:54:27,359
is not gonna get to the final,
1176
00:54:27,440 --> 00:54:30,280
and you've all been so fantastic
to get this far.
1177
00:54:30,359 --> 00:54:32,359
But sadly, there can only be three.
1178
00:54:35,480 --> 00:54:37,839
So the person who is leaving us...
1179
00:54:48,480 --> 00:54:49,560
is Hermine.
1180
00:54:50,960 --> 00:54:52,040
Aw.
1181
00:54:52,640 --> 00:54:55,120
-[Hermine] It's been a pleasure.
-[Dave] It has.
1182
00:54:55,200 --> 00:54:58,160
I'm disappointed 'cause, er,
I didn't want to leave.
1183
00:54:58,240 --> 00:54:59,399
-[Laura] Sorry.
-It's fine.
1184
00:54:59,480 --> 00:55:00,600
I'm so sorry.
1185
00:55:00,680 --> 00:55:03,120
I believe everything has a reason,
1186
00:55:03,200 --> 00:55:06,879
and it was the right time for me.
1187
00:55:06,960 --> 00:55:10,760
You are so good
and that was just a bad day, wasn't it?
1188
00:55:10,839 --> 00:55:15,040
When I go home and I have time to reflect,
1189
00:55:15,120 --> 00:55:18,680
there will be, you know,
a lot of happy memories,
1190
00:55:18,760 --> 00:55:20,600
a lot of proud moments.
1191
00:55:20,680 --> 00:55:23,280
You've been an inspiration,
you really have.
1192
00:55:23,359 --> 00:55:24,200
[Hermine] Thank you.
1193
00:55:24,280 --> 00:55:27,480
I take a lot of good things
away from this.
1194
00:55:28,720 --> 00:55:30,879
Well done for getting Star Baker.
1195
00:55:30,960 --> 00:55:33,560
I've hit Bake Off jackpot this week.
1196
00:55:33,640 --> 00:55:35,520
[Prue] You are such a clever lad.
1197
00:55:35,600 --> 00:55:37,000
Thank you very much, Prue.
1198
00:55:37,080 --> 00:55:39,960
I think it'll take a while to sink in.
It feels a bit surreal.
1199
00:55:40,040 --> 00:55:41,359
This whole thing is surreal.
1200
00:55:41,440 --> 00:55:44,280
I mean, we're locked down
in a country estate
1201
00:55:44,359 --> 00:55:46,600
with Prue Leith and Paul Hollywood
eating your bakes
1202
00:55:46,680 --> 00:55:49,040
and Matt Lucas coming round
to make you laugh with Noel.
1203
00:55:49,120 --> 00:55:50,799
[laughs] It's bonkers.
1204
00:55:50,879 --> 00:55:52,160
-[Matt] Congratulations.
-Thanks.
1205
00:55:52,240 --> 00:55:53,640
[Matt] You made the final.
1206
00:55:53,720 --> 00:55:57,240
Like, genuinely
I can't process it all right now.
1207
00:55:57,319 --> 00:55:59,000
[laughing] It's mad.
1208
00:55:59,080 --> 00:56:02,319
Er, like I'm in the final
of The Great British Bake Off.
1209
00:56:02,399 --> 00:56:04,200
Like, the actual final.
1210
00:56:05,280 --> 00:56:09,879
Like, yeah. It's, erm... [speaks gibberish]
1211
00:56:09,960 --> 00:56:11,560
[laughing]
1212
00:56:12,200 --> 00:56:14,080
Maybe it's sinking in a little bit now.
1213
00:56:14,160 --> 00:56:17,160
You are flying. Think of that. The final.
1214
00:56:17,240 --> 00:56:18,760
[Dave] I know. Yeah.
1215
00:56:19,720 --> 00:56:20,879
Hasn't sunk in yet.
1216
00:56:22,120 --> 00:56:24,359
I can't express how happy I am.
1217
00:56:25,839 --> 00:56:26,920
[exhales]
1218
00:56:27,440 --> 00:56:29,520
It's just unreal. Just can't believe it.
1219
00:56:30,280 --> 00:56:33,160
[closing theme music playing]