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1
00:00:13,320 --> 00:00:16,400
Hello, it's Dessert Week.
I wonder where Matt is.
2
00:00:16,480 --> 00:00:19,160
Welcome to The Great British Baking Show.
3
00:00:19,240 --> 00:00:22,080
[chuckles] Cherry Bakewell,
have you seen Matt Lucas?
4
00:00:22,160 --> 00:00:23,400
[Matt] No, I haven't.
5
00:00:23,480 --> 00:00:26,080
-Can you tell him I'm looking for him?
-[Matt] Okay.
6
00:00:26,160 --> 00:00:28,919
-I love you a little bit.
-[Matt] I don't mind you.
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00:00:29,880 --> 00:00:32,199
[Noel] Now, the quarter final.
8
00:00:32,280 --> 00:00:33,559
Oh! Help, help, help.
9
00:00:34,040 --> 00:00:35,760
[Noel] It's all about desserts.
10
00:00:35,840 --> 00:00:39,080
Jeepers creepers. That's not awful.
11
00:00:39,160 --> 00:00:40,520
[Laura] They're not set. Great.
12
00:00:40,600 --> 00:00:42,960
-[Noel] The bakers hope cheesecakes...
-Whoa...
13
00:00:43,040 --> 00:00:45,559
[Noel] ...don't leave themfeeling cheesed off.
14
00:00:45,640 --> 00:00:48,120
They're sinking back in on themselves.
That's concerning.
15
00:00:48,199 --> 00:00:50,760
-[Noel] They have to elevate jelly...
-Wow, that's tremendous.
16
00:00:50,840 --> 00:00:53,160
[Noel] ...to new heights of baking artistry.
17
00:00:53,239 --> 00:00:55,800
I think it is completely beautiful.
18
00:00:55,879 --> 00:00:58,640
[Noel] And they'retaken back to the 17th century...
19
00:00:58,720 --> 00:01:00,519
[Laura] Got a leakage situation.
20
00:01:00,599 --> 00:01:03,480
[Noel] ...in an old-schoolsuet-and-citrus technical.
21
00:01:03,559 --> 00:01:07,160
-I am having a suet breakdown.
-Why? Why?
22
00:01:07,240 --> 00:01:10,000
One step away from...
[imitating "Psycho" theme]
23
00:01:10,080 --> 00:01:12,320
[opening theme music playing]
24
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[all] One, two, three, quarter finals!
25
00:01:32,399 --> 00:01:33,880
[all chuckling]
26
00:01:34,600 --> 00:01:37,080
I didn't think
I would make it through to this week,
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and I was telling the other bakers,
"I left a few eggs in my fridge,
28
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thinking I'll come back
to those." [laughs]
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They won't be good now, will they?
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-[Peter] Quarter finalist.
-[Laura] That's cool, innit?
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All my family are super proud of me
that I've managed to get this far.
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Yeah, madness, innit?
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[Marc] Suddenly you realise there is
a possibility I could be in the final,
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and that's a little bit scary.
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[Peter] This week
is kind of nerve-wracking.
36
00:02:02,039 --> 00:02:04,679
There's been some practice
that hasn't gone so well,
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so it's the week
that I'm most unsure about so far.
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00:02:10,400 --> 00:02:11,920
[Noel] Hello, bakers.
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Today, the judges would love you to make
12 identical, baked mini cheesecakes.
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Mini ones?
41
00:02:19,959 --> 00:02:21,920
-I know.
-Aw.
42
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Your disappointingly small cheesecakes
should have a baked filling.
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[Noel] Your virtually
invisible cheesecakes
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should have a base
that is made from scratch.
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00:02:32,640 --> 00:02:35,080
Hardly worth it.
You have two and a half hours.
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-On your marks...
-Get set...
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Bake.
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00:02:39,239 --> 00:02:42,440
[Laura] I think it's only my mum
that doesn't like cheesecakes.
49
00:02:42,519 --> 00:02:46,200
I don't eat many cheesecakes.
I have an aversion to cheese in general.
50
00:02:47,160 --> 00:02:49,320
[Dave] I've made
a New York-style cheesecake,
51
00:02:49,400 --> 00:02:52,440
but that did have that massive
Grand Canyon crack down it.
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00:02:52,519 --> 00:02:55,480
It's the quarter finals.
Actually, this is where the bakers
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00:02:55,560 --> 00:02:58,360
really do have to
take it up a couple of notches.
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00:02:58,440 --> 00:03:02,519
I want the cheesecake filling
to be full of flavour but silky smooth.
55
00:03:02,600 --> 00:03:06,160
For the base, I'd like to have
a little bit more texture to it.
56
00:03:06,239 --> 00:03:09,760
Just stirring some oats in a pan,
making a lovely oaty crumble.
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00:03:09,840 --> 00:03:12,239
[Prue] The top should be very decorative
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and there must be good flavour.
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It's tiny, so you want a punch.
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00:03:16,239 --> 00:03:19,040
[Hermine] Got to do
a lot of multitasking today.
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[Prue] We're asking for 12 of them
and they are to be very exquisite.
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It has to look beautiful.
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00:03:24,679 --> 00:03:28,880
We've got five bakers remaining
and all of them are Star Bakers this year.
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It's the first time it's happened,
so I'm expecting some sublime bakes.
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00:03:33,080 --> 00:03:34,440
[Marc] What could go wrong?
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Gosh, can't see a thing out of those.
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00:03:38,840 --> 00:03:41,200
-[Paul] Good morning, Peter.
-Good morning.
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-[Matt] Hello.
-[Paul] Cheesecakes.
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What have you decided to do?
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I'm making, er,
ginger-and-lime cheesecakes.
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So it's key lime pie-esque.
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Key lime pie vibes.
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00:03:50,600 --> 00:03:52,720
Pretty much what I would've chosen to do.
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00:03:52,799 --> 00:03:53,799
Oh, that's good.
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00:03:53,880 --> 00:03:56,440
-You've just got to do it right now.
-[all laugh]
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00:03:56,519 --> 00:03:59,720
[Noel] Peter's tiny takeon one of Paul's favourite desserts
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will see baked lime cheesecakeson an oat and gingernut biscuit base,
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00:04:03,799 --> 00:04:07,760
delicately decorated withcrystallised ginger and dots of lime curd.
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00:04:07,839 --> 00:04:10,519
[Peter] This is the first
baked one that I've made.
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I think I made a couple
of set ones at school in Home Ec, maybe.
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00:04:14,119 --> 00:04:16,320
-Baby-faced assassin. Come on.
-[chuckles]
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If you're not in the final,
I'll be disappointed.
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00:04:18,959 --> 00:04:21,320
[Marc] Making
a traditional digestive base.
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00:04:21,399 --> 00:04:24,800
[Noel] All great cheesecakesstart with a delicious biscuit.
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I've never made a biscuit
for my cheesecake before.
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00:04:28,039 --> 00:04:30,760
Don't know who does that,
but it's a challenge.
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[Laura] Right, what's next?
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Oh!
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Good job I made more, isn't it? Whoopsie.
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00:04:39,039 --> 00:04:41,440
[Matt] Laura's honey-and-oat biscuit
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will form the base of her vanilla-and-passion fruit cheesecakes.
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00:04:45,160 --> 00:04:47,960
With a toppingof firm-set passion fruit curd,
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she's hoping to avoid a repeatof last week's meltdown.
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00:04:51,200 --> 00:04:53,840
Been having nightmares
about that ice cream cake, to be honest.
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00:04:53,919 --> 00:04:55,280
-Like, loads.
-So have I.
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00:04:55,360 --> 00:04:58,240
-[both laugh]
-I don't wanna make any more mistakes now.
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00:04:58,320 --> 00:05:00,200
-Just focus now.
-That's the plan.
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00:05:00,280 --> 00:05:01,599
-[Paul] All right.
-Good luck.
99
00:05:01,680 --> 00:05:02,800
Thank you.
100
00:05:03,440 --> 00:05:06,200
[Noel] While everyone's biscuitswill be flavoured differently...
101
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I'm getting the pulp
out of the passion fruit.
102
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[Noel] ...there's a common themeemerging to the bit that goes on top.
103
00:05:13,200 --> 00:05:15,280
I've just added in passion fruit extract
104
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and it just gives it
a bit more va-va-voom.
105
00:05:17,599 --> 00:05:20,039
We're all doing
our own interpretation of passion fruit.
106
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-[Paul] Morning, Dave.
-Good morning.
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[Prue] Tell us
about your mini cheesecakes.
108
00:05:24,479 --> 00:05:25,919
I'm calling it a citrus cheesecake.
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The filling will be a traditional
lemon cheesecake filling.
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00:05:29,160 --> 00:05:32,919
And then on top there will be
a passion fruit and orange glaze.
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[Noel] Dave's adding orange juiceand zest to his shortbread biscuit,
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00:05:37,720 --> 00:05:39,800
topping each cheesecake with lime kisses,
113
00:05:39,880 --> 00:05:43,359
and setting his passion fruitand orange glaze with gelatine.
114
00:05:43,440 --> 00:05:44,960
[Prue] Quite a lot of gelatine.
115
00:05:45,039 --> 00:05:49,039
I've found, because of the citrusness
of the orange and passion fruit,
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it sometimes doesn't set properly.
117
00:05:51,039 --> 00:05:53,560
Rather than cutting down the citrus,
you add more gelatine?
118
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-Yeah.
-I'm playing golf later.
119
00:05:55,520 --> 00:05:57,640
Maybe I could use one of your cheesecakes.
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00:05:57,720 --> 00:05:59,320
[both laughing]
121
00:06:00,080 --> 00:06:02,720
[Matt] Cheesecakes should offera mouth-watering blend
122
00:06:02,800 --> 00:06:04,720
of contrasting textures.
123
00:06:04,800 --> 00:06:08,080
A nice crunch at the bottom.
Nice soft filling,
124
00:06:08,160 --> 00:06:10,960
then hopefully, a nice,
easy cut-able glaze on the top.
125
00:06:11,039 --> 00:06:14,560
[Matt] Everyone's using mouldsto support these layers during baking.
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00:06:14,640 --> 00:06:18,240
[Peter] You need a bit of structure there
to support the cheesy creamy filling.
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00:06:18,320 --> 00:06:20,799
[Matt] And reigning Star Baker Hermine
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00:06:20,880 --> 00:06:23,599
is making her mouldpart of her presentation.
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00:06:23,680 --> 00:06:27,760
I like anything to do with jars.
I make my own jam at home.
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00:06:27,840 --> 00:06:31,160
I quite like to decorate them cutely.
131
00:06:31,240 --> 00:06:33,479
[Matt] Hermine's hoping her mini jam jars
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will produce perfect cheesecakes as well.
133
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Her combination of a cinnamon-biscuit base
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and a curd decoratedwith meringue kisses and lime zest
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00:06:42,080 --> 00:06:45,320
will also be the thirdsignature flavoured with passion fruit.
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00:06:45,400 --> 00:06:46,479
Oh.
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There's a battle of passion fruit
in the tent, it seems.
138
00:06:49,440 --> 00:06:51,080
I don't really like passion fruit.
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00:06:51,160 --> 00:06:53,680
-No?
-No. I've sort of gone off it.
140
00:06:53,760 --> 00:06:55,760
-Really?
-[Prue laughs] He's lying.
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Don't worry, Hermine. He loves it.
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00:06:57,520 --> 00:06:59,799
So you'll leave them
in the jar, then, will you?
143
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-I will leave them in the jar.
-Okay, that's interesting.
144
00:07:03,359 --> 00:07:04,799
It should be wonderful. Good.
145
00:07:04,880 --> 00:07:06,359
-Thank you, Hermine.
-Thank you.
146
00:07:06,440 --> 00:07:07,760
-Good luck.
-Thanks.
147
00:07:09,160 --> 00:07:11,479
[Noel] Bakers, you are halfway through.
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Oh, that's not good.
149
00:07:13,080 --> 00:07:14,200
-Matthew.
-Yes.
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00:07:14,280 --> 00:07:16,400
-I'd like you to meet one of my friends.
-Ooh, yes.
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Couple of series ago, there was a guy
called Mr Spoon that was here.
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-Yeah, I loved him.
-He went missing.
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-Do you remember him?
-I do.
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-Well, this is his cousin.
-Ooh! Hello.
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-Would you like to touch him?
-Yes, what's his name?
156
00:07:26,960 --> 00:07:29,440
His name is, er, Andre.
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-Andre Spoon.
-[gruffly] Andre.
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[Hermine] I need to
get down to business now.
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00:07:34,280 --> 00:07:36,919
Just filling up my
cheesecakes with the topping.
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Just trying to get it as even as possible.
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[Noel] How the mini cheesecakes are baked...
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[Hermine] Bain-marie helps
get a better textured cheesecake.
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I didn't go down the bain-marie route.
Might regret that.
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[Noel] ...is critical in determiningthe silky smooth-filling texture
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that Paul and Prue are looking for.
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00:07:52,719 --> 00:07:55,520
Rinky-dink. We are good to go.
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-[Noel] Once in the oven...
-[Dave] Low and slow.
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[Noel] ...precision withtemperature and timings is crucial.
169
00:08:02,799 --> 00:08:06,159
Ten minutes, and then
I reduce it another ten minutes.
170
00:08:06,239 --> 00:08:08,280
They're very temperamental little things.
171
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Okay, get these in.
172
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[Noel] Marc is the onlybaker going citrus-free.
173
00:08:12,840 --> 00:08:15,120
[Marc] Vanilla cheesecake is my favourite.
174
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There's nowhere to hide with it,
so I'm hoping I can pull it off
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and make it a good cheesecake.
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00:08:20,440 --> 00:08:23,080
[Noel] He's bringing pecans,apricots and almond
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to a vanilla-and-mascarpone takeon the classic New York-baked cheesecake.
178
00:08:27,799 --> 00:08:31,359
Why don't we take this show
and put it on Broadway,
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and turn it into a musical?
180
00:08:33,280 --> 00:08:34,440
-Do you sing?
-No.
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00:08:34,520 --> 00:08:36,039
-Well, don't let that stop you.
-Okay.
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00:08:36,120 --> 00:08:37,480
-What's the first number?
-[laughs]
183
00:08:37,559 --> 00:08:40,400
[Matt singing] ♪ It's overbakedIt's underbaked ♪
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♪ I'm never happy at all ♪
185
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♪ Impossible to please ♪
186
00:08:47,320 --> 00:08:49,120
♪ What a tease ♪
187
00:08:49,199 --> 00:08:52,400
♪ That's PaulThat's Paul ♪
188
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Bakers, you have half an hour left.
189
00:08:57,520 --> 00:08:59,520
-That ain't very long, is it?
-How was that?
190
00:08:59,600 --> 00:09:02,680
[Noel] I don't know what that means.
He's been in a lot of therapy.
191
00:09:02,760 --> 00:09:04,160
Difficult to tell.
192
00:09:04,880 --> 00:09:08,480
There's a pretty fine line between over-
and underbaked on the cheesecakes.
193
00:09:08,560 --> 00:09:11,040
If you overbake them,
they're gonna start cracking.
194
00:09:11,120 --> 00:09:13,839
Underbaked, and you're
gonna get some weird eggy mixture
195
00:09:13,920 --> 00:09:15,760
that doesn't set, and it's gonna be gross.
196
00:09:15,839 --> 00:09:17,320
Got a bit of a dip in the middle.
197
00:09:17,400 --> 00:09:21,520
[coughs] You could've warned me.
I've inhaled quite a lot of steam.
198
00:09:21,600 --> 00:09:23,760
You just let off some kettles in my face.
199
00:09:23,839 --> 00:09:25,079
[Hermine] Look all right.
200
00:09:25,160 --> 00:09:28,040
How can you tell?
You need to put something in them.
201
00:09:28,120 --> 00:09:30,920
Gosh, yeah, they're ready.
Maybe a little bit too much.
202
00:09:31,000 --> 00:09:34,360
[Matt] The cooling of the cheesecakesis another baking balancing act.
203
00:09:34,440 --> 00:09:36,120
[Peter] You can't trust a cheesecake.
204
00:09:36,199 --> 00:09:39,040
-[Matt] If rushed...
-A few cracked.
205
00:09:39,120 --> 00:09:41,320
[Matt] ...there's a riskof cracking and dipping.
206
00:09:41,400 --> 00:09:43,880
[Peter] They're sinking back in
on themselves quite a lot.
207
00:09:43,959 --> 00:09:46,600
Not exactly the sight
that we were wanting to see.
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00:09:46,680 --> 00:09:47,959
[Matt] If cooled too slowly...
209
00:09:48,040 --> 00:09:50,680
Turned the oven off. I'll let
them cool down in the oven.
210
00:09:50,760 --> 00:09:52,360
Leave them there as long as possible.
211
00:09:52,440 --> 00:09:54,480
[Matt] ...the minicheesecakes won't set in time
212
00:09:54,560 --> 00:09:57,120
to support the toppings and decorations.
213
00:09:57,199 --> 00:09:58,640
And now we watch them.
214
00:09:59,760 --> 00:10:02,000
Bakers, you have 15 minutes left.
215
00:10:02,760 --> 00:10:06,839
They're just about set.
Now my passion fruit coulis.
216
00:10:08,160 --> 00:10:11,199
The curd's pretty thin.
That's slightly concerning.
217
00:10:11,280 --> 00:10:13,320
It's quite central to the decoration.
218
00:10:13,400 --> 00:10:15,959
Do I just melt a tiny bit of butter
and add that in?
219
00:10:16,040 --> 00:10:17,480
Yeah, I'm gonna give that a shot.
220
00:10:18,880 --> 00:10:21,360
-[Dave] I think they're set.
-[Laura] They need longer.
221
00:10:21,440 --> 00:10:22,920
They're gonna collapse otherwise.
222
00:10:23,000 --> 00:10:25,160
-[Noel] Very neat.
-[Dave] Thank you.
223
00:10:25,240 --> 00:10:27,760
-I've gotta release them yet.
-Gotta release them. [chuckles]
224
00:10:27,839 --> 00:10:29,560
-Gotta release them...
-Fly, my pretties.
225
00:10:30,160 --> 00:10:31,760
[Marc] Whoa, that's hot.
226
00:10:31,839 --> 00:10:33,280
[Laura] Turning-out time.
227
00:10:35,640 --> 00:10:37,320
No, they're not set.
228
00:10:37,400 --> 00:10:39,160
How long have we got left?
229
00:10:39,240 --> 00:10:42,040
Bakers, you only have five minutes left.
230
00:10:42,959 --> 00:10:43,920
[groans in frustration]
231
00:10:44,000 --> 00:10:46,600
Can you ask Mr Spoon
to get out of my chair, please?
232
00:10:46,680 --> 00:10:48,520
-He's just relaxing.
-I just don't trust him.
233
00:10:48,600 --> 00:10:49,959
All right.
234
00:10:50,040 --> 00:10:51,959
[Peter] The curd is not good
235
00:10:52,040 --> 00:10:55,040
and I shouldn't have added that butter,
so I think it's not usable.
236
00:10:55,880 --> 00:10:58,280
Yeah, we're looking
for taste on this, I think.
237
00:10:59,600 --> 00:11:01,800
Mr Spoon didn't like
how that last time call went.
238
00:11:01,880 --> 00:11:03,760
-I don't like Mr Spoon.
-He wants an apology.
239
00:11:03,839 --> 00:11:05,160
He's not getting one from me.
240
00:11:05,240 --> 00:11:06,839
-[Noel] Do you like him?
-Love Mr Spoon.
241
00:11:06,920 --> 00:11:08,839
You do? He wants to kiss you.
242
00:11:08,920 --> 00:11:12,400
Mr Spoon says
he wants to see Peter naked. [laughs]
243
00:11:12,480 --> 00:11:15,240
Okay. Even more reason
to dislike Mr Spoon.
244
00:11:16,240 --> 00:11:19,640
Whoa, whoa, whoa... Slippery little buggers.
245
00:11:19,719 --> 00:11:23,520
[Dave] So the gelatine's just about set.
Just hope they turn out well.
246
00:11:24,400 --> 00:11:25,360
Great.
247
00:11:25,440 --> 00:11:27,520
[Peter] I've got a bit
of lime syrup in here.
248
00:11:27,600 --> 00:11:29,640
This is baking on the fly, definitely.
249
00:11:29,719 --> 00:11:30,920
[Dave] Come on.
250
00:11:32,320 --> 00:11:34,400
It's not gonna be that refined,
I must admit.
251
00:11:34,480 --> 00:11:36,480
They're a little bit squidgy.
252
00:11:36,560 --> 00:11:39,520
[Dave] The next layer
is the meringue kisses.
253
00:11:39,600 --> 00:11:41,600
Bakers, you have one minute left.
254
00:11:41,680 --> 00:11:43,480
[Hermine] Gosh, one minute to go.
255
00:11:46,480 --> 00:11:48,199
[Dave] I'm getting the shakes now.
256
00:11:48,280 --> 00:11:51,040
[Laura] Okay. Let's just do what we can.
257
00:11:52,719 --> 00:11:54,560
[Peter] I'm filling them more than planned
258
00:11:54,640 --> 00:11:57,120
due to the rather
cratering dip in the middle.
259
00:11:59,079 --> 00:12:01,880
They just didn't set in time. Rubbish.
260
00:12:06,640 --> 00:12:09,839
Bakers, your time is up.
261
00:12:10,719 --> 00:12:11,959
[sighs]
262
00:12:12,520 --> 00:12:16,240
Please place your mini cheesecakes
at the end of your work stations.
263
00:12:18,040 --> 00:12:21,280
Think they're actually still warm.
I think they'll taste nice.
264
00:12:33,400 --> 00:12:37,800
[Matt] The baked cheesecakes will nowface the scrutiny of Prue and Paul.
265
00:12:37,880 --> 00:12:39,280
-[Prue] Hi, Dave.
-[Dave] Hello.
266
00:12:39,360 --> 00:12:40,320
Hi, Dave. Right.
267
00:12:46,800 --> 00:12:49,120
I think they look very neat.
They do look very good.
268
00:12:49,199 --> 00:12:50,160
Thank you.
269
00:12:51,760 --> 00:12:53,000
[Prue] They cut neatly.
270
00:12:56,160 --> 00:12:59,199
The custard middle, I think,
is absolutely delicious
271
00:12:59,280 --> 00:13:00,440
and the texture's perfect.
272
00:13:00,520 --> 00:13:01,360
Thank you.
273
00:13:01,440 --> 00:13:03,640
[Prue] The jelly is
surprisingly thick and I like it.
274
00:13:03,719 --> 00:13:04,680
[Dave laughs]
275
00:13:04,760 --> 00:13:06,920
I was worried
about the amount of gelatine.
276
00:13:07,000 --> 00:13:08,800
Did you hold back
or did you put it all in?
277
00:13:08,880 --> 00:13:09,880
I did put it all in.
278
00:13:09,959 --> 00:13:11,920
I was expecting it to be
a little bit rubbery.
279
00:13:12,000 --> 00:13:13,719
-But it wasn't, 'cause it did melt.
-Yeah.
280
00:13:13,800 --> 00:13:16,400
I think you've done a good job.
You've ticked all the boxes.
281
00:13:16,480 --> 00:13:18,480
-It's neat. And it tastes good.
-Thank you, cheers.
282
00:13:18,560 --> 00:13:20,599
-Well done.
-Thank you. [exclaims]
283
00:13:29,040 --> 00:13:30,360
They do look really pretty.
284
00:13:30,440 --> 00:13:31,599
[Noel] They look amazing.
285
00:13:34,719 --> 00:13:36,079
It's a bit stodgy.
286
00:13:36,160 --> 00:13:38,440
It's not as silky as I'd hoped.
287
00:13:38,520 --> 00:13:40,040
[Paul] The base is very soft.
288
00:13:40,120 --> 00:13:43,280
There's no way that base could
be solid in the bottom of that
289
00:13:43,360 --> 00:13:45,160
because it's gonna sweat in there.
290
00:13:45,240 --> 00:13:48,440
The moisture from the cheesecake filling
will drop in there and soften it up.
291
00:13:48,520 --> 00:13:50,199
There's not enough lime in there.
292
00:13:50,280 --> 00:13:51,280
Or passion fruit.
293
00:13:51,360 --> 00:13:53,040
-[Paul] Or passion fruit.
-[Prue] Hmm.
294
00:13:53,120 --> 00:13:54,959
It looks good. Thank you.
295
00:13:55,040 --> 00:13:56,160
Thank you.
296
00:14:06,400 --> 00:14:08,040
-They're not canapé size.
-Okay.
297
00:14:08,120 --> 00:14:11,040
[Paul] I would've done it
slightly bigger than the apricot.
298
00:14:11,120 --> 00:14:13,000
-That's too big and too thin.
-Yeah.
299
00:14:15,760 --> 00:14:18,680
You don't get any apricot at all
until you hit the apricot.
300
00:14:18,760 --> 00:14:21,160
-[Paul] Don't get the vanilla, either.
-Really? Oh, no.
301
00:14:21,240 --> 00:14:23,439
It needed to be smaller,
packed with more flavour.
302
00:14:23,520 --> 00:14:24,920
More vanilla.
303
00:14:25,000 --> 00:14:26,920
-[Paul] And just look much neater.
-Sure, okay.
304
00:14:27,000 --> 00:14:28,800
The apricot should've been everywhere
305
00:14:28,880 --> 00:14:32,160
'cause when you get a bit of
apricot with it, it was truly delicious.
306
00:14:32,240 --> 00:14:33,240
-Sure, okay.
-Thank you.
307
00:14:33,319 --> 00:14:34,479
Thank you.
308
00:14:34,560 --> 00:14:35,560
[softly] Well done.
309
00:14:35,640 --> 00:14:36,839
[exhales]
310
00:14:45,000 --> 00:14:47,760
Hmm. It doesn't
look like a cheesecake. Erm...
311
00:14:47,839 --> 00:14:50,599
-Oh.
-The mixture itself must be delicate.
312
00:14:51,160 --> 00:14:53,199
It has formed a little cauldron.
313
00:14:55,520 --> 00:14:58,160
There's your cheesecake.
Look at the ridge round there.
314
00:14:58,240 --> 00:14:59,839
You've dropped a lot of height on that.
315
00:14:59,920 --> 00:15:01,880
I think the flavour is absolutely lovely.
316
00:15:01,959 --> 00:15:04,199
But the shape of it's not perfect.
317
00:15:04,280 --> 00:15:07,360
I'm getting the lime.
The ginger's very light.
318
00:15:07,439 --> 00:15:10,360
It's a nice flavour but it is lime.
I'm not getting much ginger
319
00:15:10,439 --> 00:15:12,719
and it doesn't look
the best thing you've done.
320
00:15:12,800 --> 00:15:13,839
-Thank you.
-Sorry.
321
00:15:13,920 --> 00:15:15,640
[whispering] Don't apologise to them.
322
00:15:25,199 --> 00:15:27,640
So, Laura, just remind us
what's in your cheesecakes?
323
00:15:27,719 --> 00:15:30,719
It's a vanilla cheesecake
with an oat-and-honey base,
324
00:15:30,800 --> 00:15:33,760
passion fruit curd
and a passion fruit and mango...
325
00:15:33,839 --> 00:15:37,280
what's supposed to be a compote on top
but it's a bit of a mudslide.
326
00:15:37,360 --> 00:15:38,680
-I'm so sorry.
-Looks a bit messy.
327
00:15:38,760 --> 00:15:41,240
What I like is the ratio
to the base and height
328
00:15:41,319 --> 00:15:43,680
and that's pretty consistent
however wobbly they are.
329
00:15:44,280 --> 00:15:46,880
I hope you like the taste.
I think they're nice.
330
00:15:50,599 --> 00:15:52,680
Mmm, it's delicious.
331
00:15:52,760 --> 00:15:54,959
-Yay.
-[Paul] That's fantastic.
332
00:15:55,040 --> 00:15:58,800
The textures are all there from the top
to the cheesecake to the base
333
00:15:58,880 --> 00:16:00,319
which you actually break through.
334
00:16:00,400 --> 00:16:02,520
And the passion fruit's there
but not overwhelming.
335
00:16:02,599 --> 00:16:05,280
There's absolutely nothing
the matter with this...
336
00:16:05,359 --> 00:16:06,680
except the look.
337
00:16:06,760 --> 00:16:09,079
-I'll take that. Thank you.
-Thank you, Laura.
338
00:16:10,800 --> 00:16:12,520
-Well done.
-Thank you.
339
00:16:14,400 --> 00:16:15,680
[Laura] I feel great after that.
340
00:16:15,760 --> 00:16:17,800
Wasn't expecting that,
to be honest. [laughs]
341
00:16:17,880 --> 00:16:19,599
I was expecting to get rinsed.
342
00:16:19,680 --> 00:16:20,719
[exhaling] Oh!
343
00:16:20,800 --> 00:16:22,760
[Dave] When Prue
and Paul say it's delicious
344
00:16:22,839 --> 00:16:24,280
and you've got the textures right,
345
00:16:24,359 --> 00:16:26,640
that is like, yeah, box ticked.
346
00:16:28,160 --> 00:16:30,680
[Peter] I'm disappointed with that.
Quite in there.
347
00:16:31,640 --> 00:16:34,079
I really did go into this pretty blind.
348
00:16:34,640 --> 00:16:37,839
It wasn't the best bake
but we'll have to see.
349
00:16:42,040 --> 00:16:43,240
[Matt] For the next challenge,
350
00:16:43,319 --> 00:16:47,599
the bakers face a mysterywrapped in enigmatic gingham.
351
00:16:48,400 --> 00:16:50,920
Hello, bakers. Welcome back to the tent.
352
00:16:51,000 --> 00:16:53,359
It's time for your technical challenge
353
00:16:53,439 --> 00:16:56,280
and today, it's been set
for you by the lovely Prue.
354
00:16:56,359 --> 00:16:57,920
Prue, any words of wisdom?
355
00:16:58,000 --> 00:17:00,199
You are all excellent bakers,
356
00:17:00,280 --> 00:17:03,560
so we haven't given you
any extra ingredients.
357
00:17:03,640 --> 00:17:05,720
Get it right the first time.
358
00:17:06,560 --> 00:17:08,919
As ever, the technical challenge
will be judged blind
359
00:17:09,000 --> 00:17:11,680
so we're gonna ask
these two poppets to leave the tent.
360
00:17:11,760 --> 00:17:13,560
-Off you go.
-Just do one, will ya?
361
00:17:13,640 --> 00:17:15,599
This is our park, we play here.
362
00:17:15,680 --> 00:17:17,640
They've got their own park.
363
00:17:18,880 --> 00:17:22,280
Prue has popped back
to the 1700s for this technical.
364
00:17:22,359 --> 00:17:26,760
She would like you each to make
two Sussex pond puddings.
365
00:17:26,839 --> 00:17:29,040
Pond puddings. I'm imagining frog spawn.
366
00:17:29,919 --> 00:17:32,880
Ugh. Your puddings should
be made with suet pastry
367
00:17:32,960 --> 00:17:35,600
and when steamed should be golden.
368
00:17:36,120 --> 00:17:39,159
When cut into,
the fillings should ooze out...
369
00:17:39,240 --> 00:17:41,720
-Hmm.
-...creating a lemony, syrupy pond.
370
00:17:41,800 --> 00:17:42,880
Hmm, yeah.
371
00:17:43,680 --> 00:17:46,480
You should also serve
a silky smooth crème anglaise.
372
00:17:46,560 --> 00:17:48,960
[Noel] You have two and a half hours.
On your marks...
373
00:17:49,040 --> 00:17:50,560
-Get set...
-Bake.
374
00:17:54,000 --> 00:17:55,840
[Laura] Never heard of
a Sussex pond pudding.
375
00:17:55,919 --> 00:17:58,919
I think my nan would probably know
what it was. Can I call her?
376
00:17:59,000 --> 00:18:01,240
Like probably everyone else,
never seen it before.
377
00:18:02,840 --> 00:18:05,880
[Marc] I think it's just
an encased pastry with...
378
00:18:06,440 --> 00:18:08,560
by the sounds of it, a whole lemon inside.
379
00:18:10,960 --> 00:18:13,760
[Paul] So, our quarter final
technical challenge
380
00:18:13,840 --> 00:18:15,200
is Sussex pond pudding.
381
00:18:15,280 --> 00:18:16,880
A particular favourite of mine.
382
00:18:16,960 --> 00:18:19,560
[Prue] This is not
the prettiest pudding in the world,
383
00:18:19,640 --> 00:18:23,680
but it's sort of surprising
because there's a whole lemon inside.
384
00:18:23,760 --> 00:18:25,640
[Paul] Two and a half hours
for this challenge.
385
00:18:25,720 --> 00:18:27,360
Where do you think they'll go wrong?
386
00:18:27,440 --> 00:18:31,679
Suet pastry is not the easiest pastry
to deal with because it's so pliable.
387
00:18:31,760 --> 00:18:33,760
And if it's too floppy, it will tear.
388
00:18:33,840 --> 00:18:34,760
Squidge.
389
00:18:34,840 --> 00:18:37,000
[Paul] How do they know when it's ready?
390
00:18:37,080 --> 00:18:38,440
You haven't given any time.
391
00:18:38,520 --> 00:18:40,720
They should steam it
for as long as they've got...
392
00:18:40,800 --> 00:18:42,159
an hour and a half, two hours.
393
00:18:42,240 --> 00:18:45,520
Puddings like this
go back so far in British history.
394
00:18:45,600 --> 00:18:47,880
Steamed puddings is
what we were known for.
395
00:18:49,040 --> 00:18:50,720
That sharpness from the lemon,
396
00:18:50,800 --> 00:18:52,840
the sweetness from
the sugar and the butter,
397
00:18:52,919 --> 00:18:56,760
rich pastry that melts in the mouth
and this gorgeous crème anglaise,
398
00:18:56,840 --> 00:18:59,919
silky smooth and that kick of vanilla
as well, it's delicious.
399
00:19:00,000 --> 00:19:01,320
I think it's beautiful.
400
00:19:01,399 --> 00:19:03,280
We've got five great bakers in that tent.
401
00:19:03,360 --> 00:19:06,679
Can't wait to see what they come up with
'cause this is delicious.
402
00:19:08,440 --> 00:19:09,720
"Make the pastry."
403
00:19:10,600 --> 00:19:13,679
The suet looks like cheese.
What am I supposed to do with that?
404
00:19:13,760 --> 00:19:16,640
[Peter] Suet is the lovely protective fat
405
00:19:16,720 --> 00:19:20,960
from animals that surrounds the livers,
the kidneys.
406
00:19:21,040 --> 00:19:24,080
[Marc] Yum-yum. Never used suet.
I don't really eat meat.
407
00:19:24,640 --> 00:19:28,880
I mean, does anybody
even eat this in 2020?
408
00:19:28,960 --> 00:19:30,919
I made suet dumplings quite a few times.
409
00:19:31,000 --> 00:19:33,320
-Suet dumplings.
-Oh, they're good.
410
00:19:33,399 --> 00:19:34,440
-Really?
-Oh, yeah.
411
00:19:34,520 --> 00:19:37,840
Lighter than you think.
You can move after six hours.
412
00:19:38,760 --> 00:19:41,520
[Laura] So it just says "whole milk".
This is really helpful.
413
00:19:42,000 --> 00:19:45,280
Doesn't even tell you how much
milk you're supposed to add.
414
00:19:45,360 --> 00:19:46,800
This is evil.
415
00:19:47,919 --> 00:19:51,880
So I'm just gonna add it bit by bit until
it comes into a nice, pliable soft pastry.
416
00:19:51,960 --> 00:19:57,080
Why? Why? Why would Prue do this to me?
417
00:19:57,159 --> 00:19:58,200
-She's trying...
-Why?
418
00:19:58,280 --> 00:20:00,440
...to test you. [laughs]
419
00:20:00,520 --> 00:20:01,640
You're having a breakdown.
420
00:20:01,720 --> 00:20:04,200
-I am having...
-Why? Why?
421
00:20:04,280 --> 00:20:06,000
...a suet breakdown.
422
00:20:06,080 --> 00:20:07,960
One... [laughing]
423
00:20:08,040 --> 00:20:10,760
[Laura] Logical part of me says
make it like a normal pastry,
424
00:20:10,840 --> 00:20:12,919
so don't overwork it, keep it cold.
425
00:20:13,000 --> 00:20:14,720
So I'm gonna let it rest a little bit.
426
00:20:14,800 --> 00:20:16,480
I have no idea if that's right.
427
00:20:17,520 --> 00:20:19,520
[Dave] So I've made suet pastry before.
428
00:20:19,600 --> 00:20:21,679
We need to knead it until really smooth.
429
00:20:21,760 --> 00:20:23,720
I'm also kneading. [chuckles]
430
00:20:23,800 --> 00:20:25,600
Following blindly.
431
00:20:27,240 --> 00:20:29,480
[Dave] "Prepare and line
the pudding moulds,"
432
00:20:29,560 --> 00:20:31,440
which I've interpreted as butter
433
00:20:31,520 --> 00:20:32,919
and line with flour,
434
00:20:33,000 --> 00:20:34,440
'cause on the ingredients it says,
435
00:20:34,520 --> 00:20:36,800
"Self-raising flour
plus extra for dusting."
436
00:20:36,880 --> 00:20:40,720
I've greased the sides, I'm putting
a baking parchment circle at the bottom.
437
00:20:40,800 --> 00:20:43,600
[Marc] It's a bit tricky
'cause you've got a tapered bowl.
438
00:20:43,679 --> 00:20:46,440
It can't be too creased in there.
You want nice, smooth pudding.
439
00:20:46,520 --> 00:20:50,800
What went through your mind when you heard
you had to make a Sussex pond pudding?
440
00:20:50,880 --> 00:20:52,120
Little bit of panic.
441
00:20:52,200 --> 00:20:56,240
[emphasizing Ps] You panicked about making
the pond pudding?
442
00:20:56,320 --> 00:20:59,640
-[chuckles]
-Is that what happened? Is it?
443
00:20:59,720 --> 00:21:01,159
-That's what happened.
-Fair enough.
444
00:21:02,240 --> 00:21:04,480
[Peter] "Step three,
line the moulds with pastry,
445
00:21:04,560 --> 00:21:06,120
reserving some for the lids."
446
00:21:06,600 --> 00:21:08,640
It's not very even, is it?
447
00:21:08,720 --> 00:21:10,520
And they want precision.
448
00:21:12,200 --> 00:21:13,600
I'll do that one again.
449
00:21:13,679 --> 00:21:15,640
So, now I've gotta make the filling.
450
00:21:15,720 --> 00:21:18,440
"Mix butter and sugar together."
451
00:21:18,520 --> 00:21:21,360
[Peter] It's like the most unhealthy
dessert imaginable.
452
00:21:21,440 --> 00:21:25,840
Fatty suety pastry
and then a filling of butter and sugar.
453
00:21:26,360 --> 00:21:27,600
I mean, it's gonna taste good.
454
00:21:27,679 --> 00:21:30,399
Place some in the base
of the pudding moulds.
455
00:21:30,480 --> 00:21:33,320
It feels like it might be
quite heavy, in a medieval way.
456
00:21:33,399 --> 00:21:35,000
Yes, definitely very medieval.
457
00:21:36,520 --> 00:21:40,520
"Prick the lemons
and place them in the pastry-lined mould."
458
00:21:40,600 --> 00:21:44,159
[Hermine] How much pricking
am I supposed to do?
459
00:21:44,240 --> 00:21:45,480
I think a lot of pricks.
460
00:21:46,960 --> 00:21:49,960
[Laura] I don't fancy eating
a whole lemon in a bit of pastry.
461
00:21:50,040 --> 00:21:52,360
Sorry, Prue, but that's not how
we do it in Gravesend.
462
00:21:52,439 --> 00:21:56,000
And then it says, "Cover with
the remaining butter and sugar."
463
00:21:56,080 --> 00:21:58,919
[Hermine] One for you. One for me.
464
00:21:59,840 --> 00:22:03,360
One other for you, and one for me.
There you go.
465
00:22:03,439 --> 00:22:04,880
We're all done.
466
00:22:05,880 --> 00:22:08,120
"Top the pastry with lids and seal."
467
00:22:08,200 --> 00:22:12,080
Putting a bit of milk on to try and
get it to stick a bit better to the top.
468
00:22:14,080 --> 00:22:17,159
Right, do we crimp or do we not crimp?
Is he crimping?
469
00:22:17,760 --> 00:22:21,480
[Peter] I'm just trying to crimp the...
Oh, dang it.
470
00:22:21,560 --> 00:22:23,520
I'm messing it up a little bit,
to be honest.
471
00:22:23,600 --> 00:22:26,919
It doesn't say to crimp it
but Paul loves a crimp, don't he?
472
00:22:27,000 --> 00:22:29,200
Don't know if it'll look nice
but I was thinking of
473
00:22:29,280 --> 00:22:32,960
pressing it down slightly
with a fork like you do with a pie.
474
00:22:34,320 --> 00:22:36,280
[Marc] "Cut two circles of paper
475
00:22:36,360 --> 00:22:40,520
and two circles of foil larger than
the top of the pudding moulds."
476
00:22:41,280 --> 00:22:42,919
That's not quite a circle, is it?
477
00:22:43,000 --> 00:22:45,439
The only thing I'm confused about
is the next step now.
478
00:22:45,520 --> 00:22:48,679
Where it says, "Fold a pleat
into the centre then cover."
479
00:22:48,760 --> 00:22:50,800
[Marc] I don't understand
this pleat business.
480
00:22:50,880 --> 00:22:52,880
-[Noel] It's quite minimal.
-Very minimal.
481
00:22:52,960 --> 00:22:56,120
Just words, aren't they?
"Go, do, now. Thanks."
482
00:22:56,200 --> 00:22:59,800
Prue, not worth the calories. [chuckles]
483
00:22:59,880 --> 00:23:01,159
What's everyone doing?
484
00:23:02,080 --> 00:23:03,360
I've gotta pleat...
485
00:23:04,919 --> 00:23:06,280
Just comes undone.
486
00:23:06,840 --> 00:23:10,320
[Laura] Yeah, so it's that. So that when
the steam rises, it goes like that.
487
00:23:10,399 --> 00:23:12,040
There's room for it to expand.
488
00:23:13,360 --> 00:23:14,480
[Hermine] I forgot that.
489
00:23:14,560 --> 00:23:17,040
[Laura] "Cover the mould
with the pleated paper and foil,
490
00:23:17,120 --> 00:23:19,080
secure with string,
looping it around the rim
491
00:23:19,159 --> 00:23:21,480
then across the top to make a handle."
492
00:23:22,280 --> 00:23:25,399
[Noel] The string needs to holdthe foil tightly in place
493
00:23:25,480 --> 00:23:29,280
to prevent moisture getting intothe pastry, making it soggy.
494
00:23:29,360 --> 00:23:32,240
Marc's done a lot of climbing,
so he'll be good with these knots.
495
00:23:32,320 --> 00:23:34,320
[Marc] Could even go for
a figure of eight.
496
00:23:35,439 --> 00:23:36,480
Damn it.
497
00:23:36,560 --> 00:23:38,439
[Matt] I feel ungentlemanly not helping
498
00:23:38,520 --> 00:23:41,360
but I think it wouldn't be
in the spirit of the competition.
499
00:23:41,439 --> 00:23:43,439
Can you cross your fingers?
There we go. It's done.
500
00:23:43,520 --> 00:23:45,439
-It worked.
-I think... Wait, actually, wait...
501
00:23:45,520 --> 00:23:47,080
I can't... I've got to uncross them.
502
00:23:47,159 --> 00:23:48,000
-No.
-But I can't...
503
00:23:48,080 --> 00:23:49,560
Cross them again. Keep them crossed.
504
00:23:49,640 --> 00:23:51,159
There we go.
505
00:23:51,240 --> 00:23:53,040
It just pushes off.
506
00:23:55,399 --> 00:23:59,560
Bakers, you are halfway
through your pond puddings.
507
00:23:59,640 --> 00:24:02,520
It says, "Make a handle."
I'm gonna just do it my way.
508
00:24:05,120 --> 00:24:07,439
[Marc] "Place the moulds
in the steamer and steam."
509
00:24:07,520 --> 00:24:09,159
[Matt] How long you gonna steam for?
510
00:24:09,800 --> 00:24:11,000
An hour?
511
00:24:11,399 --> 00:24:12,360
Don't ask me.
512
00:24:13,480 --> 00:24:15,120
Probably an hour-fifty in the end.
513
00:24:16,120 --> 00:24:17,640
[Matt] Do you ever have dim sum?
514
00:24:17,720 --> 00:24:19,560
They steam those, don't they, sometimes?
515
00:24:19,640 --> 00:24:20,480
[Laura] They nice?
516
00:24:20,560 --> 00:24:22,240
Well, I like dim some of them.
517
00:24:22,320 --> 00:24:23,480
[Laura] Nice.
518
00:24:23,560 --> 00:24:25,200
How long did that one take you?
519
00:24:25,280 --> 00:24:27,280
Took me... Well, we workshopped it.
520
00:24:27,360 --> 00:24:29,240
Then I decided not to use it.
521
00:24:30,240 --> 00:24:32,320
[Peter] So the only thing left to do is
522
00:24:32,399 --> 00:24:34,240
to make a crème anglaise.
523
00:24:35,120 --> 00:24:37,919
[Noel] Crème anglaise isa combination of egg yolks and sugar
524
00:24:38,000 --> 00:24:40,800
beaten together,tempered with warm cream and milk
525
00:24:40,880 --> 00:24:43,159
and delicately flavoured with vanilla.
526
00:24:43,240 --> 00:24:46,000
[Laura] Prue said that
we are not able to do it again,
527
00:24:46,080 --> 00:24:47,640
so if we mess up, that's it.
528
00:24:47,720 --> 00:24:49,919
It says half the vanilla pod.
529
00:24:50,560 --> 00:24:52,640
And I put a full vanilla pod in there.
530
00:24:53,120 --> 00:24:55,280
Let's remove a little bit. [chuckles]
531
00:24:55,840 --> 00:24:59,320
[Laura] I'm adding my egg yolk
and sugar mixture slowly,
532
00:24:59,399 --> 00:25:01,040
or else you end up with scrambled eggs.
533
00:25:01,120 --> 00:25:03,960
[Matt] While the rest of the bakersare making their crème anglaise,
534
00:25:04,040 --> 00:25:06,480
Dave hasn't even started steaming.
535
00:25:06,560 --> 00:25:08,480
Gotta try and get this knot in here.
536
00:25:09,399 --> 00:25:11,919
I think it's ready 'cause it's thickened.
537
00:25:12,560 --> 00:25:14,560
That one's not so great.
538
00:25:15,880 --> 00:25:17,520
[Marc] That's the custard done.
539
00:25:19,480 --> 00:25:20,679
[Hermine] All done.
540
00:25:20,760 --> 00:25:23,240
Whether good or not, we shall find out.
541
00:25:23,320 --> 00:25:25,360
Has everyone else finished apart from me?
542
00:25:25,439 --> 00:25:26,520
Yeah.
543
00:25:30,199 --> 00:25:32,679
[Matt] All the bakers can do now is wait.
544
00:25:32,760 --> 00:25:34,199
[exhales]
545
00:25:39,640 --> 00:25:42,159
[Noel] What can we do?
Surely there's something we can do.
546
00:25:42,240 --> 00:25:44,320
We could do something with string,
couldn't we?
547
00:25:44,399 --> 00:25:47,280
We could tie up Peter
and ruin his bake. [laughs]
548
00:25:47,360 --> 00:25:50,080
Bakers, you have half an hour left.
549
00:25:50,159 --> 00:25:51,520
Half an hour.
550
00:25:51,600 --> 00:25:54,240
Not that you seem that bothered,
you're all just sitting about.
551
00:25:54,320 --> 00:25:56,240
[Peter] Let's see what it looks like.
552
00:25:57,840 --> 00:26:00,880
So I'm looking for it to be
a little bit more brown
553
00:26:00,960 --> 00:26:03,199
and a little bit sort of crispier.
554
00:26:03,960 --> 00:26:06,000
Just going to neglect the string now.
555
00:26:06,080 --> 00:26:07,360
That's gonna be fine.
556
00:26:07,439 --> 00:26:10,120
-[Matt] Last to go in...
-Gosh!
557
00:26:10,199 --> 00:26:11,800
...Dave is first to come out.
558
00:26:13,159 --> 00:26:16,640
So, the last thing to do is
turn out and serve.
559
00:26:18,040 --> 00:26:19,040
Ooh!
560
00:26:28,399 --> 00:26:30,480
There you go, some pond puddings.
561
00:26:30,560 --> 00:26:32,040
Oh, disgusting.
562
00:26:32,120 --> 00:26:34,800
Bakers, you have five minutes left.
563
00:26:34,880 --> 00:26:35,880
Five minutes.
564
00:26:35,960 --> 00:26:37,640
I'm gonna take out my pond puddings.
565
00:26:42,040 --> 00:26:44,000
Oh, think it's looking okay.
566
00:26:44,080 --> 00:26:46,159
Lovely, soggy suet.
567
00:26:46,240 --> 00:26:48,439
[Peter] It's a wet pond in the middle,
568
00:26:48,520 --> 00:26:50,199
so not much structure to it.
569
00:26:50,280 --> 00:26:51,720
I'm gonna turn that now, I think.
570
00:26:54,399 --> 00:26:57,080
[chuckling] Well, well.
It's a pond pudding.
571
00:26:57,880 --> 00:27:00,040
Bakers, you have one minute left.
572
00:27:00,120 --> 00:27:02,360
Let's try another way of unmoulding it
573
00:27:10,800 --> 00:27:13,720
Ooh. Got a leakage situation.
574
00:27:15,760 --> 00:27:16,800
[Marc] Pre-cut for them.
575
00:27:17,600 --> 00:27:20,080
[Peter] It has collapsed.
576
00:27:20,159 --> 00:27:22,919
That's a shame
but it looks rather impressive.
577
00:27:24,320 --> 00:27:26,840
This one's sunk a bit. I did my best.
578
00:27:27,360 --> 00:27:31,280
Okay, bakers, your time is up.
579
00:27:32,240 --> 00:27:34,399
There's a pond, there's a pudding.
580
00:27:34,919 --> 00:27:37,080
If you'd like to bring your puddings
581
00:27:37,159 --> 00:27:40,040
and place them
behind your photographs, please.
582
00:27:41,040 --> 00:27:44,159
[Noel] The bakers'Sussex pond puddings now face
583
00:27:44,240 --> 00:27:47,320
the exacting judgement of Prue and Paul.
584
00:27:49,360 --> 00:27:51,679
Right, bakers, we were asking for
585
00:27:51,760 --> 00:27:55,240
some well-steamed suet pastry pudding
586
00:27:55,320 --> 00:27:57,840
filled with a whole lemon
587
00:27:57,919 --> 00:28:01,240
and a butter and sugar filling,
588
00:28:01,320 --> 00:28:03,679
and some silky crème anglaise.
589
00:28:03,760 --> 00:28:04,760
So, what have we got?
590
00:28:04,840 --> 00:28:07,360
[Paul] Let's start with this one.
It's leaking already.
591
00:28:07,439 --> 00:28:10,360
They are whole and you can see the shape,
which is a good thing.
592
00:28:10,439 --> 00:28:12,159
[Prue] The pastry
would've been really good
593
00:28:12,240 --> 00:28:14,560
if it had had
a little longer in the steamer
594
00:28:14,640 --> 00:28:16,919
because you can see
it's beginning to flake.
595
00:28:17,000 --> 00:28:19,040
[Paul] That's a bit thin, that sauce.
596
00:28:19,840 --> 00:28:21,159
The taste of everything's okay.
597
00:28:21,240 --> 00:28:23,320
It just needed cooking out
a little bit more.
598
00:28:23,840 --> 00:28:25,880
Now these, erm, pasties...
599
00:28:26,919 --> 00:28:28,000
That's raw.
600
00:28:28,679 --> 00:28:30,760
-[Prue] That looks good custard.
-[Paul] Yeah.
601
00:28:31,720 --> 00:28:33,000
-Nice and vanilla-y.
-It's nice.
602
00:28:33,080 --> 00:28:35,480
That needed sealing
and longer in the steamer.
603
00:28:36,000 --> 00:28:38,480
Now we have one which needed longer.
604
00:28:38,560 --> 00:28:40,439
-It's fallen apart.
-It's shaped nicely.
605
00:28:40,520 --> 00:28:41,520
Yeah, absolutely.
606
00:28:41,600 --> 00:28:45,320
This one is a little more cooked
but it's still not enough.
607
00:28:45,399 --> 00:28:47,480
That lemon is bullet hard.
608
00:28:47,560 --> 00:28:49,879
-[Paul] The crème anglaise is all right.
-Hmm.
609
00:28:49,959 --> 00:28:51,240
-It's a shame.
-Yeah, it is.
610
00:28:51,320 --> 00:28:53,800
Now this one, I'm not quite sure
what happened here,
611
00:28:53,879 --> 00:28:56,280
whether it's just collapsed in on itself...
Yeah, it has.
612
00:28:56,360 --> 00:28:58,120
-[Prue] It's just raw.
-[Paul] It is.
613
00:28:58,199 --> 00:29:01,840
In another hour, that pastry
would've been flaky and lovely.
614
00:29:02,280 --> 00:29:03,720
The crème anglaise is nice.
615
00:29:03,800 --> 00:29:04,840
It's spot-on.
616
00:29:05,600 --> 00:29:06,959
We have one whole one here.
617
00:29:07,040 --> 00:29:09,360
Let's see if we can
get through the middle of this.
618
00:29:10,000 --> 00:29:11,399
It's not been cooked again.
619
00:29:11,480 --> 00:29:13,879
The problem with under-steaming
620
00:29:13,959 --> 00:29:16,840
is the lemon doesn't soften enough,
the juice doesn't come out
621
00:29:16,919 --> 00:29:19,360
and the sauce becomes
more sugar and butter.
622
00:29:19,439 --> 00:29:21,040
[Paul] The flavours are okay.
623
00:29:21,120 --> 00:29:22,840
It's gonna be an interesting judge.
624
00:29:22,919 --> 00:29:25,879
Although the shapes are there,
it's not been steamed long...
625
00:29:25,959 --> 00:29:30,040
[Matt] Prue and Paul will now rankthe puddings from worst to best.
626
00:29:30,560 --> 00:29:33,439
In fifth place is this one.
627
00:29:34,199 --> 00:29:36,639
David, this was very under-steamed.
628
00:29:36,720 --> 00:29:38,120
The custard was nice.
629
00:29:38,879 --> 00:29:40,320
In fourth spot, we have this one.
630
00:29:41,480 --> 00:29:42,720
Massively under-steamed.
631
00:29:42,800 --> 00:29:45,040
It was falling through
and the lemon was still hard.
632
00:29:45,959 --> 00:29:48,000
In third place, Hermine.
633
00:29:48,080 --> 00:29:51,600
The flavour was good
but it needed two hours steaming.
634
00:29:51,679 --> 00:29:53,159
In second spot, we have this one.
635
00:29:53,240 --> 00:29:55,320
-Whose is this?
-Mine.
636
00:29:55,399 --> 00:29:59,639
At least you had
two likeable-looking suet puddings
637
00:29:59,720 --> 00:30:02,720
but it needed longer
to break down the lemon and the filling.
638
00:30:02,800 --> 00:30:06,080
[Prue] Which means that
in first place is this one.
639
00:30:06,159 --> 00:30:08,199
Laura, I wish I could say
it was wonderful,
640
00:30:08,280 --> 00:30:10,040
but it wasn't much better than the rest.
641
00:30:10,120 --> 00:30:11,199
-[chuckling]
-I'm sorry.
642
00:30:11,280 --> 00:30:12,280
It was under-steamed.
643
00:30:12,360 --> 00:30:14,840
Would've been great, custard too thin.
644
00:30:14,919 --> 00:30:18,120
We still normally have
a round of applause for the winner.
645
00:30:18,199 --> 00:30:19,879
[all applaud]
646
00:30:20,560 --> 00:30:23,199
[Laura] Came first in a technical,
can you believe that?
647
00:30:23,280 --> 00:30:25,919
I'm not jumping up for joy,
but I'll take that. I'm happy.
648
00:30:26,959 --> 00:30:28,840
[Marc] I didn't think I'd get second.
649
00:30:28,919 --> 00:30:31,240
Was hoping to be last. I'm usually last.
650
00:30:32,159 --> 00:30:37,199
Super smashing great.
Dessert Week not going too well.
651
00:30:38,199 --> 00:30:42,439
It's still not an unmitigated disaster
because the crème anglaise was good.
652
00:30:42,959 --> 00:30:44,520
So we'll take that as a win.
653
00:30:51,879 --> 00:30:53,639
[Matt] Well, good luck, everybody.
654
00:30:54,280 --> 00:30:59,240
We talk every week now, about the margins
getting slimmer and slimmer and slimmer.
655
00:30:59,320 --> 00:31:01,959
There wasn't that much
in it in the signature,
656
00:31:02,040 --> 00:31:05,159
and we've just had a technical where
everyone pretty much did the same.
657
00:31:05,240 --> 00:31:08,520
[Prue] My favourite pudding
in the whole world is Sussex pond
658
00:31:08,600 --> 00:31:12,080
and I'll tell you what,
they made a complete mess of it.
659
00:31:12,159 --> 00:31:13,000
[laughs]
660
00:31:13,080 --> 00:31:16,199
But it does occur to me
that I'm 80 years old,
661
00:31:16,280 --> 00:31:20,000
and a steamed pudding, I grew up
with them and I absolutely love them.
662
00:31:20,080 --> 00:31:21,399
[Paul] And I'm 40 and I...
663
00:31:21,480 --> 00:31:24,159
-I still like steamed pudding, too.
-[Prue and Noel laugh]
664
00:31:24,240 --> 00:31:26,480
Weird. Your hair then
is a lot older than you are.
665
00:31:26,560 --> 00:31:28,320
-Fine, all right, move on.
-[Noel laughs]
666
00:31:28,399 --> 00:31:30,240
[Paul] Laura won the technical,
667
00:31:30,320 --> 00:31:33,800
and because she had a strong signature,
she's put herself into a...
668
00:31:33,879 --> 00:31:35,679
-In line for Star Baker.
-[Prue] She has.
669
00:31:35,760 --> 00:31:36,600
[Paul] Again.
670
00:31:36,679 --> 00:31:39,360
You've got Hermine, Marc, and David
671
00:31:39,439 --> 00:31:41,800
who are all in the middle,
could go either way.
672
00:31:41,879 --> 00:31:46,120
Peter is at the bottom, which isn't
something we've really seen very often.
673
00:31:46,199 --> 00:31:48,600
He's really gotta try his best
in the showstopper
674
00:31:48,679 --> 00:31:51,320
because he's sitting
right down at the bottom.
675
00:31:54,439 --> 00:31:58,639
Good morning, bakers, welcome back to
the tent for your showstopper challenge.
676
00:31:58,719 --> 00:32:03,719
Now today, the judges would like you each
to make a jelly art design cake.
677
00:32:03,800 --> 00:32:08,480
This layered dessert
needs to have a visually spectacular
678
00:32:08,560 --> 00:32:11,120
jelly art topping or coating.
679
00:32:11,199 --> 00:32:14,719
At least one element of your cake
should include a baked sponge.
680
00:32:15,280 --> 00:32:17,520
Er, Noel, what jelly art would you make?
681
00:32:18,080 --> 00:32:19,600
Nude sculpture of Paul Hollywood?
682
00:32:19,679 --> 00:32:21,560
Oh. What flavour would the nipples be?
683
00:32:21,639 --> 00:32:23,719
-Lime.
-[Matt] Oh. Authentic.
684
00:32:23,800 --> 00:32:25,040
[Noel] Exactly.
685
00:32:25,120 --> 00:32:26,439
You have four and a half hours.
686
00:32:26,520 --> 00:32:28,120
-[Noel] On your marks...
-[Matt] Get set...
687
00:32:28,199 --> 00:32:29,080
Bake!
688
00:32:33,360 --> 00:32:37,800
I think of eating jelly as, er,
an Anglo-Saxon thing.
689
00:32:38,760 --> 00:32:40,520
I'm ready for the jelly, yeah.
690
00:32:40,600 --> 00:32:42,639
[Paul] This is a first
for the Bake Off tent.
691
00:32:42,719 --> 00:32:45,199
There's a baked element,
a mousse, and then this jelly.
692
00:32:45,280 --> 00:32:46,679
I look forward to the jelly.
693
00:32:46,760 --> 00:32:48,600
It's like going back
to when you were a kid.
694
00:32:49,439 --> 00:32:52,399
[Prue] The setting of the jelly
is really critical.
695
00:32:52,480 --> 00:32:56,879
Most of the bakers, I'm sure,
will use gelatine. They may use agar-agar.
696
00:32:56,959 --> 00:32:58,679
[Peter] Gelatine is a bit of a scary beast
697
00:32:58,760 --> 00:33:00,840
because you don't know
if it's gonna be enough
698
00:33:00,919 --> 00:33:03,439
until you've completed it
and it's set in the fridge.
699
00:33:03,520 --> 00:33:06,159
[Paul] Too much, it'll be like rubber
and won't break down.
700
00:33:06,240 --> 00:33:08,760
[Marc] Thirty-five leaves of gelatine.
701
00:33:08,840 --> 00:33:12,600
Thirty-five leaves of pig hide.
702
00:33:12,679 --> 00:33:17,879
If you don't have your nail and your hair
growing after this, you've got a problem.
703
00:33:17,959 --> 00:33:19,800
Too little, it'll be like water.
704
00:33:19,879 --> 00:33:21,879
In my last practice,
I had a bit of a collapse.
705
00:33:22,760 --> 00:33:24,600
[Prue] To make the jelly art,
706
00:33:24,679 --> 00:33:29,879
the bakers need to inject
liquid jelly into set jelly.
707
00:33:30,480 --> 00:33:32,360
It really takes a lot of skill.
708
00:33:32,439 --> 00:33:33,959
You bet I'm worried.
709
00:33:34,040 --> 00:33:36,240
[Paul] The stress levels
are gonna be high.
710
00:33:36,320 --> 00:33:38,560
The bakers are gonna
start thinking of the final.
711
00:33:38,639 --> 00:33:40,639
They're only a couple of weeks away now.
712
00:33:40,719 --> 00:33:42,520
I hope it doesn't play
on their mind too much
713
00:33:42,600 --> 00:33:45,360
because what we want
are five amazing bakes
714
00:33:45,439 --> 00:33:48,360
from actually five fantastic Star Bakers.
715
00:33:48,439 --> 00:33:51,959
Calm, cool, collected Laura
is what you're gonna see today.
716
00:33:52,040 --> 00:33:55,719
Need a bit of skill, a bit of luck.
I'm hoping they all come together today.
717
00:34:00,399 --> 00:34:01,600
-[Paul] Hello, Marc.
-[Marc] Hi.
718
00:34:01,679 --> 00:34:04,480
-[Prue] Morning.
-Tell us about your jelly design cake.
719
00:34:04,560 --> 00:34:06,480
Okay,
so I'm making effectively a mousse cake
720
00:34:06,560 --> 00:34:08,799
with a panna cotta insert in the centre,
721
00:34:08,880 --> 00:34:12,760
dacquoise top and then two layers
of apple with jelly on top.
722
00:34:12,839 --> 00:34:15,560
-Two layers of apple jelly.
-Yeah, two-tier jelly.
723
00:34:15,639 --> 00:34:17,000
This is gonna be interesting.
724
00:34:17,080 --> 00:34:18,040
-Oh.
-[Prue] As usual,
725
00:34:18,120 --> 00:34:20,319
-you're doing an enormous amount.
-Not again.
726
00:34:20,400 --> 00:34:23,679
Actually, the last time,
you pulled it off and got it out on time.
727
00:34:24,480 --> 00:34:26,600
[Noel] Marc's chocolateand strawberry mousses
728
00:34:26,679 --> 00:34:30,239
will be sandwiched between two layersof ground hazelnut meringue.
729
00:34:30,719 --> 00:34:32,719
His two tiers of jelly will be flavoured
730
00:34:32,799 --> 00:34:36,880
with apple and display jelly art rosesand jasmine flowers.
731
00:34:37,760 --> 00:34:40,360
-You're injecting your flowers, are you?
-Yes, yeah.
732
00:34:40,440 --> 00:34:42,639
And have you done this a lot before?
733
00:34:42,719 --> 00:34:44,040
I've not done it a lot.
734
00:34:44,120 --> 00:34:47,480
If you wanna get through to the
semi finals, you've gotta smash this one.
735
00:34:48,040 --> 00:34:49,159
Okay, I'll try my best.
736
00:34:49,239 --> 00:34:50,199
Did that help?
737
00:34:50,280 --> 00:34:51,960
-No, not at all.
-[Prue chuckles]
738
00:34:52,040 --> 00:34:53,799
-It's very ambitious.
-Thanks.
739
00:34:53,880 --> 00:34:55,760
I have some confidence that you'll do it.
740
00:34:55,839 --> 00:34:57,280
It's time to be ambitious.
741
00:34:57,360 --> 00:34:59,400
-I'll try my best.
-It's the time to try.
742
00:34:59,480 --> 00:35:02,520
[Peter] I've got a bit of orange
and cranberry flavour.
743
00:35:02,600 --> 00:35:05,120
They're mainly clear in colour
and very concentrated,
744
00:35:05,200 --> 00:35:07,960
so it doesn't affect the texture
or the look of the jelly.
745
00:35:08,040 --> 00:35:10,920
[Matt] All of the bakersare adding artificial flavourings
746
00:35:11,000 --> 00:35:14,360
to their main jelly featuresbefore setting them in the fridge.
747
00:35:14,440 --> 00:35:16,520
[Marc] I was originally going
for elderflower,
748
00:35:16,600 --> 00:35:19,120
but realised it tasted
a little bit of smelly feet.
749
00:35:19,200 --> 00:35:20,319
-[Matt] Did it?
-[Marc] Yeah.
750
00:35:20,400 --> 00:35:22,200
How often have you eaten feet?
751
00:35:22,280 --> 00:35:25,040
-I've already eaten one.
-That's answered a lot of questions.
752
00:35:25,120 --> 00:35:25,960
[laughs]
753
00:35:26,520 --> 00:35:28,680
Getting quite firm
which is a really good sign.
754
00:35:28,760 --> 00:35:32,319
[Hermine] I'm worried about
jelly not setting enough.
755
00:35:32,400 --> 00:35:35,280
That could be a big issue.
756
00:35:35,760 --> 00:35:37,640
[Noel] With the large elements setting,
757
00:35:37,720 --> 00:35:41,920
most of the bakers are making the colouredjelly they'll use to make the jelly art.
758
00:35:42,000 --> 00:35:44,480
This is becoming
more and more blood-like isn't it?
759
00:35:44,560 --> 00:35:46,760
Vampires can't see me do that.
760
00:35:46,839 --> 00:35:48,360
[Noel] Know any vampires?
761
00:35:48,440 --> 00:35:50,400
Yeah, there's one standing next to me,
762
00:35:50,480 --> 00:35:52,799
-apparently.
-[chuckling] Hey. That's a rumour.
763
00:35:52,880 --> 00:35:55,880
[chuckling] You have got quite a lot
of neck exposed though.
764
00:35:55,960 --> 00:35:57,200
[laughs]
765
00:35:57,280 --> 00:35:59,799
[Laura] They're not as set
as they normally are.
766
00:35:59,880 --> 00:36:01,560
I'm actually gonna do the fish again.
767
00:36:01,640 --> 00:36:02,920
Fly, little fishy.
768
00:36:03,440 --> 00:36:05,280
Wouldn't do that to mine at home, promise.
769
00:36:06,560 --> 00:36:08,960
[Matt] Inspired bythe real one in her garden,
770
00:36:09,040 --> 00:36:11,160
Laura's jelly art will be a koi pond
771
00:36:11,240 --> 00:36:14,160
complete with fishand injected aquatic plants.
772
00:36:14,240 --> 00:36:16,480
It will sit atop layers of genoise sponge,
773
00:36:16,560 --> 00:36:18,880
raspberry mousseand white chocolate bavarois.
774
00:36:19,600 --> 00:36:22,680
I mean, it sounds amazing.
The flavours are often good from you.
775
00:36:22,760 --> 00:36:25,120
So we expect that.
What are you using to set your jelly?
776
00:36:25,200 --> 00:36:27,799
Agar-agar, which I
imported from Australia,
777
00:36:27,880 --> 00:36:31,520
erm, which I think is like professional
use for this kind of thing.
778
00:36:31,600 --> 00:36:32,799
Will it be clear enough?
779
00:36:32,880 --> 00:36:34,200
[Laura] It does set clear.
780
00:36:34,280 --> 00:36:37,000
Is the grasshopper,
is that part of it as well?
781
00:36:37,080 --> 00:36:38,400
Who's that guy?
782
00:36:38,480 --> 00:36:40,480
-[Laura] Oh, no.
-[Prue] Isn't he sweet?
783
00:36:40,560 --> 00:36:41,839
He's gonna be in the pond.
784
00:36:41,920 --> 00:36:43,360
-He'll be in it, as well.
-Yeah.
785
00:36:43,440 --> 00:36:44,680
[Paul] Thank you. Good luck.
786
00:36:44,760 --> 00:36:45,760
Very good luck.
787
00:36:45,839 --> 00:36:47,080
I need it. [chuckles]
788
00:36:47,160 --> 00:36:49,040
Let's wait and see what these ones do.
789
00:36:49,120 --> 00:36:52,560
[Noel] While Laura needs her fishto set before filling her pond,
790
00:36:52,640 --> 00:36:57,120
Dave's opted for a paint-as-you-goapproach to his aquatic-themed jelly art.
791
00:36:57,200 --> 00:36:58,839
[Dave] My jelly art is layered.
792
00:36:58,920 --> 00:37:02,920
Each layer will build up an image
of like a 3D perspective of a beach scene.
793
00:37:03,000 --> 00:37:06,000
That goes in the fridge to set
then I put another clear layer on,
794
00:37:06,080 --> 00:37:09,120
then I've gotta do another
colour layer and so forth.
795
00:37:10,200 --> 00:37:13,359
[Matt] Dave's jelly incarnationof surfers' paradise Newquay
796
00:37:13,440 --> 00:37:15,520
will taste of apple and guava,
797
00:37:15,600 --> 00:37:18,799
riding a wave of fudge cakeand clotted cream mousse.
798
00:37:18,880 --> 00:37:21,160
-[Noel] Do you surf?
-[Dave] I tried to surf.
799
00:37:21,240 --> 00:37:23,799
It's the thing that you go,
"I wanna be good at surfing."
800
00:37:23,880 --> 00:37:24,880
Then, "It's too hard."
801
00:37:24,960 --> 00:37:26,600
Yeah, like, "It looked easier."
802
00:37:26,680 --> 00:37:29,400
-On Point Break it looks easy.
-[laughing] Yeah. What a great film.
803
00:37:29,480 --> 00:37:32,680
If they remade it with me and you,
you'd have to be Keanu
804
00:37:32,760 --> 00:37:34,240
and I'd have to be Swayze.
805
00:37:34,319 --> 00:37:36,839
-Yeah, you reckon?
-Yeah, not reckon. That's a fact.
806
00:37:36,920 --> 00:37:39,160
Er, my dad's dog's called Swayze.
807
00:37:39,240 --> 00:37:41,240
-After Patrick Swayze?
-After Patrick Swayze.
808
00:37:41,319 --> 00:37:42,160
Wow.
809
00:37:42,240 --> 00:37:44,480
Swayze, if you're watching this, respect.
810
00:37:44,560 --> 00:37:45,400
[laughs]
811
00:37:45,480 --> 00:37:46,319
Good luck.
812
00:37:46,400 --> 00:37:48,960
While I'm waiting for it to set,
I'm gonna start my cake.
813
00:37:49,520 --> 00:37:51,920
[Matt] For the foundationsof their jelly constructions,
814
00:37:52,000 --> 00:37:54,319
most of the bakers have chosena type of sponge.
815
00:37:54,400 --> 00:37:56,560
[Laura] Just making my genoise sponge.
816
00:37:56,640 --> 00:37:58,359
I think it should be pronounced "gen-oir,"
817
00:37:58,440 --> 00:38:00,600
but I'm from Gravesend,
so it's a "genoise."
818
00:38:00,680 --> 00:38:03,240
Does it annoy me
when people say "genoise"?
819
00:38:03,319 --> 00:38:07,359
Well, if you're gonna speak a language,
you've gotta make the effort.
820
00:38:07,440 --> 00:38:09,560
And that's about
all I'm gonna say. [scoffs]
821
00:38:10,680 --> 00:38:13,319
They'll be in 170
for about 20 to 30 minutes,
822
00:38:13,400 --> 00:38:15,359
quite a broad window
I've given myself there.
823
00:38:15,440 --> 00:38:17,319
[Dave] Putting that in for 40 minutes.
824
00:38:17,400 --> 00:38:19,680
I need it to be fudgy,
I don't want it to be dry inside.
825
00:38:19,760 --> 00:38:24,359
[Matt] But Marc's two-tiered creationwill be underpinned with airy meringue.
826
00:38:24,440 --> 00:38:28,319
This is a hazelnut dacquoise,
basic French meringue with folded nuts.
827
00:38:30,160 --> 00:38:32,760
[Matt] While Hermine'srisking possible subsidence
828
00:38:32,839 --> 00:38:36,200
by adding a cherry liqueur drizzleto her genoise sponge.
829
00:38:36,280 --> 00:38:40,160
Who can possibly hate a cake
with a bit of alcohol in it?
830
00:38:40,880 --> 00:38:43,839
[Matt] Her spongeneeds to hold up two mousse layers
831
00:38:43,920 --> 00:38:46,960
and a domed jelly decoratedwith a giant poppy flower.
832
00:38:47,040 --> 00:38:49,560
She's wrapping the whole cakein a chocolate collar
833
00:38:49,640 --> 00:38:51,760
and finishing witha white chocolate ganache.
834
00:38:52,640 --> 00:38:54,839
So, when we put our knife through,
is it gonna hold?
835
00:38:54,920 --> 00:38:56,799
Well, I hope it does. [chuckles]
836
00:38:56,880 --> 00:38:58,600
[Noel] Did it hold in practice?
837
00:38:58,680 --> 00:39:01,160
-I've practised them separately.
-Oh.
838
00:39:01,240 --> 00:39:05,080
[chuckling] And I've never
put one on top of the other.
839
00:39:05,160 --> 00:39:08,359
-[Noel laughs]
-So, it's gonna be a first.
840
00:39:08,440 --> 00:39:12,000
And have you done
injecting jelly before to make flowers?
841
00:39:12,080 --> 00:39:14,200
A couple of times.
842
00:39:14,280 --> 00:39:17,760
It is a bit tricky
'cause the jelly can split.
843
00:39:17,839 --> 00:39:21,120
-Good luck. Thank you, Hermine.
-Thank you. Thanks. Gonna need it.
844
00:39:21,200 --> 00:39:22,160
[chuckles]
845
00:39:22,920 --> 00:39:26,000
[Noel] While Hermine's gamblingwith a soggy sponge...
846
00:39:26,560 --> 00:39:28,839
Shall we name them as we put them in?
847
00:39:28,920 --> 00:39:31,560
[Noel] ...Laura's showstopperis taking solid shape.
848
00:39:32,120 --> 00:39:33,720
Which one's got evil eyes?
849
00:39:33,799 --> 00:39:35,839
Sorry, Paul, in you go.
850
00:39:36,880 --> 00:39:40,359
I'm gonna move on
to the strawberry mousse.
851
00:39:40,440 --> 00:39:43,120
[Matt] As well as the baked elementand melt-in-the-mouth jelly,
852
00:39:43,200 --> 00:39:45,920
Prue and Paul want to seea perfectly set mousse.
853
00:39:46,000 --> 00:39:49,520
[Peter] I've got orange juice
and cranberry juice to reduce down,
854
00:39:49,600 --> 00:39:52,440
and this is gonna be part
of the base for my mousses.
855
00:39:52,520 --> 00:39:54,280
[Dave] Clotted cream going in.
856
00:39:54,359 --> 00:39:56,160
Gelatine will be added to this.
857
00:39:56,240 --> 00:40:00,359
It just helps the mousses set 'cause we
do not want another ice cream splat.
858
00:40:01,040 --> 00:40:02,760
Can't. Having nightmares about it.
859
00:40:04,080 --> 00:40:07,640
It did say stir in the egg yolks
and it's gone kind of gloopy.
860
00:40:08,960 --> 00:40:12,359
[Noel] Peter's also trying to makehis mousse less loose...
861
00:40:12,440 --> 00:40:14,240
[Peter] I'm adding in a bit of corn flour
862
00:40:14,319 --> 00:40:17,760
to make the custard base
for the mousses slightly thicker.
863
00:40:17,839 --> 00:40:22,240
[Noel] ...but he's the only baker whose useof custard extends to his jelly art.
864
00:40:22,319 --> 00:40:27,319
Now, I'm making the panna cotta
for my moulded panna cotta shapes.
865
00:40:27,400 --> 00:40:29,839
Just wanted to make sure
I get every step right.
866
00:40:29,920 --> 00:40:32,400
Can't be doing with easy slip-ups today.
867
00:40:33,760 --> 00:40:36,640
[Noel] His panna cottawill form Christmas decorations
868
00:40:36,720 --> 00:40:39,720
to fit to the inside ofhis clear snow globe jelly.
869
00:40:39,799 --> 00:40:42,640
The extra sturdy cranberryand orange juice mousses
870
00:40:42,720 --> 00:40:47,040
will hopefully add stability and fillthe cut-out centre of his sandwich cake.
871
00:40:47,920 --> 00:40:49,880
Is there enough time to set everything?
872
00:40:49,960 --> 00:40:50,799
[Peter] Hopefully so.
873
00:40:50,880 --> 00:40:52,920
How long did it take to set in practice?
874
00:40:53,000 --> 00:40:55,120
[chuckling] Don't know.
I didn't time it completely.
875
00:40:55,200 --> 00:40:56,440
-You didn't time it?
-No.
876
00:40:56,520 --> 00:40:58,319
-That's useful.
-We'll do it today.
877
00:40:58,400 --> 00:41:00,160
-[Prue] Good luck.
-I've got faith.
878
00:41:00,240 --> 00:41:01,359
-Thanks.
-[Noel] Good luck.
879
00:41:02,520 --> 00:41:06,000
Fakey cakey bakers,
you have one hour left.
880
00:41:06,080 --> 00:41:08,520
[Peter] Righty-ho. Rinky-dink. Okay-dokey.
881
00:41:08,600 --> 00:41:11,960
I need to stay at a nice, fast lick.
882
00:41:12,040 --> 00:41:14,359
[Matt] The bakers needtheir mousses to start setting
883
00:41:14,440 --> 00:41:16,080
and their baked elements cooling...
884
00:41:16,160 --> 00:41:17,359
I'd better get my prick.
885
00:41:18,839 --> 00:41:21,520
[Marc] I've cooked it
on a lower temperature for longer
886
00:41:21,600 --> 00:41:24,000
to purposefully give it
a really crunchy texture.
887
00:41:24,080 --> 00:41:26,080
[Matt] ...before they return their attention
888
00:41:26,160 --> 00:41:28,359
to the star of this week's showstopper.
889
00:41:29,560 --> 00:41:31,240
Sideways swimming fishies.
890
00:41:31,799 --> 00:41:34,200
I think with the flowers above it,
it should look okay.
891
00:41:34,280 --> 00:41:35,359
Here we go.
892
00:41:35,920 --> 00:41:37,319
When you insert it in the cut,
893
00:41:37,400 --> 00:41:40,319
as you press and draw back,
that fills it with colour.
894
00:41:40,400 --> 00:41:41,520
It's a crazy technique.
895
00:41:41,600 --> 00:41:43,319
[Laura] Just doing lots of petals.
896
00:41:43,400 --> 00:41:46,359
It's got a ragged edge
to emulate the peony, really.
897
00:41:47,520 --> 00:41:51,560
Now, I'm gonna do the weirdest thing
in the world, cookie cutting panna cottas.
898
00:41:52,640 --> 00:41:53,799
[Marc] Oh, you bugger.
899
00:41:53,880 --> 00:41:55,400
Didn't want that to happen.
900
00:41:57,000 --> 00:41:58,200
[Peter] These are reindeer.
901
00:41:58,280 --> 00:42:00,280
They're being a little bit tricky today.
902
00:42:00,760 --> 00:42:02,319
This is quite loose.
903
00:42:03,319 --> 00:42:05,640
Come on. Got a blockage.
904
00:42:06,480 --> 00:42:08,120
[Noel] It's kind of baking.
905
00:42:08,200 --> 00:42:09,760
[Marc] Baking but not as we know it.
906
00:42:12,000 --> 00:42:14,359
[Hermine chuckles] Well,
I'm not out of the wood yet.
907
00:42:14,440 --> 00:42:16,319
My mousse still hasn't set.
908
00:42:16,400 --> 00:42:18,319
[Matt] It's like
surgical operation, isn't it?
909
00:42:18,400 --> 00:42:20,960
Hopefully the jelly won't feel
any pain afterwards.
910
00:42:21,040 --> 00:42:22,680
I might get some jelly flowers
911
00:42:22,760 --> 00:42:24,400
-put into my liver.
-Yeah.
912
00:42:24,480 --> 00:42:26,080
-[Noel] Will you do it?
-Yeah.
913
00:42:26,160 --> 00:42:28,520
I don't wanna be out though,
I wanna see it all.
914
00:42:29,640 --> 00:42:31,120
[Matt] Wow, look at that.
915
00:42:31,200 --> 00:42:33,000
-[Laura] Yeah, get in there.
-Tremendous.
916
00:42:33,080 --> 00:42:34,960
[Dave] Gonna call myself
the jelly Picasso.
917
00:42:35,040 --> 00:42:36,440
[Hermine] I like the look of it.
918
00:42:36,520 --> 00:42:37,920
Didn't know I had it in me.
919
00:42:38,440 --> 00:42:39,640
[scoffs]
920
00:42:40,880 --> 00:42:45,080
[Peter] I'm heating up the inside bowl
here to melt the edge of the jelly.
921
00:42:46,960 --> 00:42:49,880
And I'll be able to add in
the panna cotta figures now.
922
00:42:49,960 --> 00:42:51,000
This is so annoying.
923
00:42:51,080 --> 00:42:54,040
You've got a bit hanging off
and you don't know where to start it.
924
00:42:54,120 --> 00:42:55,000
[Noel] Looks tricky.
925
00:42:55,080 --> 00:42:57,319
-So sorry.
-We're talking about opening foil
926
00:42:57,400 --> 00:42:58,359
so we'll leave you.
927
00:42:58,440 --> 00:43:00,799
Matt, you stay there
until you've worked it out.
928
00:43:00,880 --> 00:43:02,319
I've got to figure this out.
929
00:43:04,520 --> 00:43:07,080
This is gonna be the bottom of the jelly.
930
00:43:07,160 --> 00:43:10,160
Where you look through it,
you see a green background on the bottom,
931
00:43:10,240 --> 00:43:11,640
then the flowers can lift.
932
00:43:11,720 --> 00:43:14,000
Just wanna seal the top.
933
00:43:14,080 --> 00:43:16,040
I think I'll put it
in the fridge like that.
934
00:43:16,120 --> 00:43:18,160
[Matt] I think I've figured it out, Laura.
935
00:43:21,760 --> 00:43:24,880
Notorious for my mess, aren't I?
You'd be disappointed if I wasn't.
936
00:43:26,160 --> 00:43:28,600
Bakers, you have 30 minutes left.
937
00:43:28,680 --> 00:43:33,359
Just need it to set and then I need it
to release from the bowl perfectly.
938
00:43:33,440 --> 00:43:35,720
[Matt] With his cakesetting in the fridge,
939
00:43:35,799 --> 00:43:38,120
all Dave has to do is wait.
940
00:43:38,680 --> 00:43:41,280
For the rest of the bakers,it's time to build.
941
00:43:41,799 --> 00:43:42,920
[crunches]
942
00:43:43,000 --> 00:43:44,280
You all right?
943
00:43:45,240 --> 00:43:47,760
[Marc] Things haven't set
as much as I'd like them to.
944
00:43:47,839 --> 00:43:49,280
[Laura] How do I do this?
945
00:43:55,920 --> 00:43:57,879
Oh, help, help, help, help, help.
946
00:43:59,040 --> 00:44:00,480
It's okay, it's okay.
947
00:44:00,560 --> 00:44:02,080
Why is this so stressful?
948
00:44:03,440 --> 00:44:04,400
[crunching]
949
00:44:04,480 --> 00:44:06,920
[Hermine] It cracked a bit on the side.
950
00:44:07,000 --> 00:44:08,839
Do a lot of DIY here.
951
00:44:08,920 --> 00:44:11,640
Bakers, you have 15 minutes left.
952
00:44:11,720 --> 00:44:15,440
I'm going to attempt to put
the jelly on the cake.
953
00:44:15,520 --> 00:44:16,920
Then the jelly on the jelly.
954
00:44:17,000 --> 00:44:19,200
I'm gonna dip this in some hot water.
955
00:44:19,280 --> 00:44:21,160
[Noel] Held too briefly in the water,
956
00:44:21,240 --> 00:44:24,400
the bakers risk tearing the jellywhen they flip it over.
957
00:44:24,480 --> 00:44:25,920
It all hangs on this.
958
00:44:26,480 --> 00:44:28,080
It's hot as well, this water.
959
00:44:28,160 --> 00:44:31,000
[Noel] Leave it too longand they risk melting it.
960
00:44:32,839 --> 00:44:33,960
[Peter] That is very melty.
961
00:44:34,040 --> 00:44:36,000
Too melty, probably.
962
00:44:36,080 --> 00:44:38,319
-[Dave] Releasing now.
-Come on, Pete.
963
00:44:48,120 --> 00:44:49,799
[Marc] That does not wanna come.
964
00:44:55,200 --> 00:44:56,200
Come on, release.
965
00:44:58,600 --> 00:44:59,480
Bloomin' heck.
966
00:45:04,280 --> 00:45:05,839
[Marc] We have a wibble-wobble.
967
00:45:06,400 --> 00:45:07,839
[Peter] Jeepers creepers.
968
00:45:07,920 --> 00:45:10,080
That's not awful.
969
00:45:11,040 --> 00:45:13,160
Bakers, you have one minute left.
970
00:45:14,879 --> 00:45:16,080
[whispering] Oh, gosh.
971
00:45:20,680 --> 00:45:21,960
[whispering] Oh, I did it.
972
00:45:29,000 --> 00:45:31,400
Bakers, your time is up.
973
00:45:31,480 --> 00:45:33,680
[whispering] Done it. Yeah!
974
00:45:33,760 --> 00:45:37,920
Please step away
from your jelly art desserts.
975
00:45:38,480 --> 00:45:39,760
I'm so happy with that.
976
00:45:39,839 --> 00:45:41,120
I think it looks really cool.
977
00:45:41,200 --> 00:45:43,960
Look at what happened,
I've done a jelly cake.
978
00:45:44,040 --> 00:45:47,520
[chuckling] The good news is I never
have to make one of those again.
979
00:45:55,440 --> 00:45:58,839
[Noel] After four and a half hoursof jelly artistry
980
00:45:58,920 --> 00:46:01,760
and with a placein the semi final at stake,
981
00:46:01,839 --> 00:46:04,200
the bakers have to face the judges.
982
00:46:04,280 --> 00:46:07,440
Laura, would you like
to bring up your showstopper.
983
00:46:17,560 --> 00:46:19,200
You can see it reminds you
984
00:46:19,280 --> 00:46:20,799
-of, uh, a pond.
-Yeah.
985
00:46:20,879 --> 00:46:23,440
[Paul] I love the way
you've put the flowers in there.
986
00:46:23,520 --> 00:46:26,120
It's got bubbles in it.
That's the koi bubbling.
987
00:46:26,200 --> 00:46:27,920
-Yeah.
-[Prue] It's brilliant.
988
00:46:28,000 --> 00:46:30,200
[Paul] I'd like the sponge
to have been covered.
989
00:46:30,280 --> 00:46:32,879
-Oh, okay.
-So it looks neater.
990
00:46:33,720 --> 00:46:35,640
[Prue] That jelly looks nice and soft.
991
00:46:39,560 --> 00:46:43,240
Mmm. The raspberry mousse
is particularly good.
992
00:46:43,319 --> 00:46:44,440
-Thank you.
-[Prue] Lovely.
993
00:46:45,000 --> 00:46:46,680
-It's perfect.
-[Prue] Lovely.
994
00:46:46,760 --> 00:46:49,440
[Paul] Every layer is excellent.
The jelly melts in the mouth,
995
00:46:49,520 --> 00:46:52,560
the elderflower works really well,
every single texture,
996
00:46:52,640 --> 00:46:55,160
every single flavour is spot on for me.
997
00:46:55,240 --> 00:46:57,680
-Wow. Thank you so much.
-[Noel] Well done.
998
00:46:57,760 --> 00:46:58,640
[Laura] Thanks.
999
00:46:59,200 --> 00:47:01,600
-Smashed it, well done.
-Thank you.
1000
00:47:10,319 --> 00:47:12,879
David, I think
it is absolutely astonishing.
1001
00:47:12,960 --> 00:47:16,720
It is completely beautiful.
They are my colours exactly.
1002
00:47:16,799 --> 00:47:19,400
Yeah, if Prue was
a jelly design cake, that'd be it.
1003
00:47:19,480 --> 00:47:20,400
-Erm.
-[laughs]
1004
00:47:20,920 --> 00:47:21,879
[Prue] Very clever.
1005
00:47:21,960 --> 00:47:23,520
[Paul] I've given you a massive piece.
1006
00:47:23,600 --> 00:47:25,359
[Prue] David, that is so neat.
1007
00:47:25,440 --> 00:47:26,520
Thank you.
1008
00:47:29,280 --> 00:47:31,920
Jelly is fantastic. It's nice and light,
melts in the mouth.
1009
00:47:32,000 --> 00:47:35,600
But your downfall is the bit underneath.
Is that clotted cream mousse?
1010
00:47:35,680 --> 00:47:37,520
-[Dave] Yes.
-[Paul] Too much gelatine in it.
1011
00:47:37,600 --> 00:47:38,960
-Yeah.
-It's too stodgy.
1012
00:47:40,000 --> 00:47:42,640
Your sponge itself,
I'm not getting chocolate,
1013
00:47:42,720 --> 00:47:46,400
and I'm certainly not getting the fudge.
So when you eat that with that,
1014
00:47:46,480 --> 00:47:48,640
-it feels dry.
-All right, okay.
1015
00:47:48,720 --> 00:47:53,359
I wouldn't be quite so harsh.
My only quarrel is with the mousse,
1016
00:47:53,440 --> 00:47:56,799
which isn't as silky soft as you expect.
1017
00:47:56,879 --> 00:48:00,400
But do you know what, I think
it's quite an achievement, David, really.
1018
00:48:00,480 --> 00:48:02,560
-Thank you.
-[Prue] I think it's beautiful.
1019
00:48:02,640 --> 00:48:04,960
-[Dave] Thank you.
-[Matt and Noel] Well done.
1020
00:48:05,040 --> 00:48:06,839
-It does look phenomenal.
-[chuckles] Cheers.
1021
00:48:13,600 --> 00:48:14,720
It's very abstract.
1022
00:48:14,799 --> 00:48:18,080
[Prue] So that's a reindeer,
and that's a snowman.
1023
00:48:18,160 --> 00:48:20,440
And that's a Christmas tree.
Then it's repeated.
1024
00:48:20,520 --> 00:48:23,200
I don't think it looks very like
a snow globe.
1025
00:48:23,760 --> 00:48:25,160
[Paul] Needed bolder colours.
1026
00:48:25,240 --> 00:48:27,640
When you think of a Christmas tree,
you don't think pale.
1027
00:48:27,720 --> 00:48:29,600
-Yeah.
-You needed more vibrancy to it
1028
00:48:29,680 --> 00:48:31,080
'cause it's a bit pastel.
1029
00:48:31,160 --> 00:48:32,600
Let's have a look inside.
1030
00:48:33,520 --> 00:48:36,080
-There's mousse right down to the centre.
-[Prue chuckling]
1031
00:48:36,160 --> 00:48:38,480
[Paul] Not the easiest cake to cut.
1032
00:48:38,560 --> 00:48:39,600
No. [chuckles]
1033
00:48:40,200 --> 00:48:44,000
I question whether those mousses
are actually set properly yet.
1034
00:48:44,080 --> 00:48:45,319
They're very, very soft.
1035
00:48:45,400 --> 00:48:46,240
Okay.
1036
00:48:46,319 --> 00:48:49,480
Your sponge is slightly overbaked,
you can tell by the colour.
1037
00:48:50,040 --> 00:48:51,600
It shouldn't be as dark as that.
1038
00:48:51,680 --> 00:48:53,440
The flavours, though, are beautiful.
1039
00:48:53,520 --> 00:48:56,440
[Prue] I think the main problem
is with the size.
1040
00:48:56,520 --> 00:48:58,560
Because it's difficult
to get a huge slice out.
1041
00:48:59,120 --> 00:49:03,040
And because the mousses are only just set,
it's just like a good trifle.
1042
00:49:03,120 --> 00:49:05,600
-I'm gonna have the other mouthful.
-Thank you.
1043
00:49:05,680 --> 00:49:07,400
-Well done.
-Well done, Peter.
1044
00:49:09,879 --> 00:49:10,920
Well done, Peter.
1045
00:49:21,520 --> 00:49:23,760
The strawberry mousse looks curdled
and not set.
1046
00:49:23,839 --> 00:49:26,280
-[Marc] Yeah.
-This is gonna be an interesting cut.
1047
00:49:26,359 --> 00:49:27,920
It's on a board, as well...
1048
00:49:28,000 --> 00:49:29,720
The jelly's on top of a board?
1049
00:49:29,799 --> 00:49:30,839
Yeah.
1050
00:49:33,000 --> 00:49:33,839
[snaps]
1051
00:49:33,920 --> 00:49:36,000
[Paul] Oh, dear. It's slightly overdone.
1052
00:49:36,080 --> 00:49:37,520
-[Marc] Yeah.
-It's like concrete.
1053
00:49:37,600 --> 00:49:38,839
[Prue] Oh, dear.
1054
00:49:41,640 --> 00:49:43,760
[Prue and Paul laughing]
1055
00:49:46,000 --> 00:49:47,359
Excuse me, Prue.
1056
00:49:48,839 --> 00:49:51,240
[Prue] Is that meant to be mousse,
that chocolate?
1057
00:49:51,319 --> 00:49:52,760
-Supposed to be.
-[Paul] Is it?
1058
00:49:52,839 --> 00:49:54,400
That's more like a ganache.
1059
00:49:55,200 --> 00:49:56,400
Your chocolate is hard.
1060
00:49:56,480 --> 00:49:57,799
-Yeah.
-[Paul] The mousse split.
1061
00:49:57,879 --> 00:50:00,440
-The dacquoise is overbaked.
-And the jelly is...
1062
00:50:00,520 --> 00:50:01,960
The jelly's too rubbery.
1063
00:50:02,040 --> 00:50:04,319
-But besides that, brilliant.
-[Prue laughs]
1064
00:50:04,400 --> 00:50:06,280
I like the design. You're the only one
1065
00:50:06,359 --> 00:50:08,120
-who thought to do a two-tier.
-Yeah.
1066
00:50:08,200 --> 00:50:11,160
I just don't think
you organised the cake as a one-piece.
1067
00:50:11,240 --> 00:50:12,920
-I don't think the concept was right.
-No.
1068
00:50:13,000 --> 00:50:14,080
[Marc] Right.
1069
00:50:25,440 --> 00:50:26,879
-Beautiful.
-[Prue] Absolutely.
1070
00:50:26,960 --> 00:50:29,760
-Thank you.
-Straight out of a Parisian patisserie.
1071
00:50:29,839 --> 00:50:31,480
[exclaims]
1072
00:50:31,560 --> 00:50:34,319
[Prue] And I'll tell you what,
I'm a hot stuff gardener
1073
00:50:34,399 --> 00:50:36,920
and that is the most perfect
Japanese poppy.
1074
00:50:37,000 --> 00:50:38,200
Thank you.
1075
00:50:38,280 --> 00:50:39,600
[Paul] Right.
1076
00:50:44,879 --> 00:50:45,799
[chuckles]
1077
00:50:46,399 --> 00:50:48,000
It's absolutely gorgeous.
1078
00:50:48,080 --> 00:50:51,440
The raspberry, the chocolate mousse
work beautifully well together.
1079
00:50:51,520 --> 00:50:55,399
And you've got that aromatic flavour
coming from the jelly. Fantastic.
1080
00:50:55,480 --> 00:50:57,080
[Prue] All the layers are interesting.
1081
00:50:57,160 --> 00:50:59,040
The poppy top is fantastic.
1082
00:50:59,120 --> 00:51:02,799
And you know how to make genoise,
and you've made a perfect one.
1083
00:51:02,879 --> 00:51:05,080
-[Hermine] Thank you.
-It's a real triumph, lovely.
1084
00:51:05,160 --> 00:51:06,200
Well done, Hermine.
1085
00:51:06,280 --> 00:51:08,560
Oh, the white chocolate ganache
is delicious, too.
1086
00:51:08,640 --> 00:51:09,920
-[Prue] It is.
-Take it away.
1087
00:51:10,000 --> 00:51:12,280
-[all laughing]
-Go away before we find something
1088
00:51:12,359 --> 00:51:14,200
-to complain about.
-Thank you. [laughs]
1089
00:51:15,280 --> 00:51:16,480
Well done.
1090
00:51:17,359 --> 00:51:18,280
[chuckles]
1091
00:51:18,839 --> 00:51:21,240
[Hermine] I just can't believe it.
1092
00:51:21,319 --> 00:51:26,640
I was happy enough
getting a jelly cake out.
1093
00:51:26,720 --> 00:51:28,920
And those comments,
1094
00:51:29,000 --> 00:51:31,440
oh, my God. I just can't believe it.
1095
00:51:33,319 --> 00:51:35,520
[Marc laughing]
That went great, didn't it?
1096
00:51:36,080 --> 00:51:39,359
Er, it could've gone...
It could've gone better.
1097
00:51:40,879 --> 00:51:44,440
[Peter] This is by far the week
I'm closest to the bottom of the pile.
1098
00:51:44,520 --> 00:51:47,440
I'm not sure if I've done enough.
I think I have.
1099
00:51:56,799 --> 00:51:58,720
Wow, that was incredible.
1100
00:51:58,799 --> 00:51:59,680
It was good.
1101
00:52:00,240 --> 00:52:02,879
[Prue] I think it was
the most amazing day today.
1102
00:52:02,960 --> 00:52:04,280
[Matt mumbling]
1103
00:52:04,359 --> 00:52:06,680
-[Noel] Hermine?
-[Paul] She's done an amazing job.
1104
00:52:06,760 --> 00:52:10,600
It reminded me of looking in the window
of Fauchon in Paris.
1105
00:52:10,680 --> 00:52:13,240
You know, it's got that elegance to it.
1106
00:52:13,319 --> 00:52:16,520
And Laura's was really good.
It was a bit untidy round the edges.
1107
00:52:16,600 --> 00:52:18,200
-Yeah.
-But the cake was great,
1108
00:52:18,280 --> 00:52:20,680
the two mousses were good.
The topping was lovely.
1109
00:52:20,760 --> 00:52:23,799
[Paul] When you look at David's,
for me, it was two halves.
1110
00:52:23,879 --> 00:52:25,200
The top half was amazing.
1111
00:52:25,280 --> 00:52:28,560
Probably the best one.
But, for me, the bottom half didn't work.
1112
00:52:28,640 --> 00:52:30,799
Peter's tasted really nice,
1113
00:52:30,879 --> 00:52:33,080
but it wasn't
the best thing he's ever done.
1114
00:52:33,160 --> 00:52:35,960
-[Noel] You said it was too big to cut.
-[Paul] It was, a bit.
1115
00:52:36,040 --> 00:52:40,040
When you cut a slice, you wanna be
taking that around to show people.
1116
00:52:40,120 --> 00:52:42,760
-[Prue] Yeah.
-As opposed to Marc's, a chainsaw.
1117
00:52:42,839 --> 00:52:46,080
-[laughs]
-Because the dacquoise was just overbaked.
1118
00:52:46,160 --> 00:52:48,080
-I could've stood on that.
-Poor Marc.
1119
00:52:48,160 --> 00:52:49,480
I felt so sorry for him.
1120
00:52:49,560 --> 00:52:50,640
-Yeah.
-[Matt] We all do.
1121
00:52:50,720 --> 00:52:52,000
[Prue] Nothing went right.
1122
00:52:52,080 --> 00:52:54,879
We're beginning to narrow it down,
so we're looking at mistakes.
1123
00:52:55,440 --> 00:52:57,359
The technical was bad for all of them,
1124
00:52:57,440 --> 00:52:59,080
even for the winner, Laura.
1125
00:52:59,160 --> 00:53:01,640
Then we look at the signature,
it was fairly tight,
1126
00:53:01,720 --> 00:53:05,920
you know, they all managed to produce
mini cheesecakes of one form or another.
1127
00:53:06,000 --> 00:53:09,560
So when it came to the showstopper,
we've gotta look at that more carefully
1128
00:53:09,640 --> 00:53:12,240
because it was
a four and a half hour challenge.
1129
00:53:12,319 --> 00:53:13,520
You can't just brush that off.
1130
00:53:13,600 --> 00:53:15,680
We've got to look
at the showstopper properly.
1131
00:53:20,040 --> 00:53:25,000
Bakers, I have got the great job
of announcing who is Star Baker this week.
1132
00:53:25,080 --> 00:53:28,960
Before I do that, I just wanna say
that showstopper was off the hook.
1133
00:53:29,040 --> 00:53:32,240
It really was amazing,
so well done, all of you.
1134
00:53:32,319 --> 00:53:36,760
Now, this week's Star Baker is...
1135
00:53:40,480 --> 00:53:41,319
Hermine.
1136
00:53:41,879 --> 00:53:43,200
-[sighs]
-[all clapping]
1137
00:53:44,160 --> 00:53:45,799
-[Marc] Well done.
-Thank you.
1138
00:53:45,879 --> 00:53:47,200
[mouthing] Wow. Thank you.
1139
00:53:48,720 --> 00:53:53,440
Well, it falls to me then to tell you
who's leaving us this week.
1140
00:53:54,000 --> 00:53:56,480
It's someone who's been
on an incredible journey,
1141
00:53:56,560 --> 00:54:00,319
and I know that that journey
will continue after this show.
1142
00:54:00,760 --> 00:54:03,720
And the person
who is leaving us this week is...
1143
00:54:09,359 --> 00:54:10,520
I'm so sorry, it's Marc.
1144
00:54:10,600 --> 00:54:11,560
It's okay.
1145
00:54:12,879 --> 00:54:14,000
-[Dave] Come on.
-See you.
1146
00:54:14,080 --> 00:54:15,520
-Give us a hug.
-Cheers, mate.
1147
00:54:16,839 --> 00:54:17,799
Enjoy the sun.
1148
00:54:17,879 --> 00:54:19,799
Yeah. Thank you, Prue.
1149
00:54:19,879 --> 00:54:20,960
[Prue] Oh, I'm sorry.
1150
00:54:21,040 --> 00:54:23,160
-I knew I'd reached my limit this week.
-[chuckles]
1151
00:54:23,879 --> 00:54:27,399
I'm feeling, erm,
surprisingly okay, actually.
1152
00:54:27,480 --> 00:54:29,240
-[Laura] I'll miss you.
-[Marc] You, too.
1153
00:54:29,319 --> 00:54:32,720
I've come to the Bake Off
to kind of face my anxieties,
1154
00:54:32,799 --> 00:54:37,760
failure, all those things that, as people,
we're uncomfortable about dealing with.
1155
00:54:38,319 --> 00:54:40,080
I've definitely learnt more about myself.
1156
00:54:40,160 --> 00:54:44,560
Maybe, from what lots of people have said,
it's just to give myself a bit more credit
1157
00:54:44,640 --> 00:54:46,200
as well, which I don't.
1158
00:54:46,280 --> 00:54:47,399
[Marc] Cheers, Paul.
1159
00:54:47,480 --> 00:54:49,080
[Paul] Marc's been great.
1160
00:54:49,160 --> 00:54:52,399
He's been on probably the biggest journey
out of all the bakers.
1161
00:54:52,480 --> 00:54:56,520
He started off pretty badly,
and then, as each week has passed by,
1162
00:54:56,600 --> 00:54:58,720
he's got better and better and better.
1163
00:54:58,799 --> 00:55:00,560
And it's a shame to see him go.
1164
00:55:00,640 --> 00:55:01,960
-[Peter] Survived.
-[Prue] Just.
1165
00:55:02,040 --> 00:55:03,040
[indistinct chatter]
1166
00:55:03,120 --> 00:55:06,280
I'm through to the semi final.
[chuckling] I'll take that.
1167
00:55:06,960 --> 00:55:09,920
It's kind of hard right now
'cause it's like, fortunate for me,
1168
00:55:10,000 --> 00:55:13,120
but I'm gonna miss Marc
and it's a bit of an odd feeling.
1169
00:55:14,120 --> 00:55:15,480
[Laura] Bittersweet.
1170
00:55:15,560 --> 00:55:18,040
Happy you've got through
but the shine's taken off of it,
1171
00:55:18,120 --> 00:55:20,799
especially when you lose someone
you're close to.
1172
00:55:20,879 --> 00:55:24,799
And, erm, I think Marc was,
erm, a real gent.
1173
00:55:25,480 --> 00:55:27,319
-[Paul] Well done, Hermine.
-Thank you.
1174
00:55:28,200 --> 00:55:31,399
Can't believe it.
I still think myself in the tent,
1175
00:55:31,480 --> 00:55:35,560
nervous about
whether that jelly will set or not.
1176
00:55:35,640 --> 00:55:39,760
And I can't believe they liked
that flower and the whole thing.
1177
00:55:39,839 --> 00:55:41,160
[Prue] Aren't you a clever girl?
1178
00:55:41,240 --> 00:55:44,720
Hermine, her second Star Baker in a row.
1179
00:55:44,799 --> 00:55:46,839
She is an amazing baker.
1180
00:55:46,920 --> 00:55:50,399
In the past, she's done really well
because she's kept it quite safe,
1181
00:55:50,480 --> 00:55:54,640
but this time,
she made this amazing Japanese poppy.
1182
00:55:54,720 --> 00:55:56,120
It was just beautiful.
1183
00:55:56,200 --> 00:55:57,720
Semi-final week next week.
1184
00:55:58,240 --> 00:56:00,240
And we've got four fantastic bakers,
1185
00:56:00,319 --> 00:56:03,319
and I still cannot call
who's gonna be in the final.
1186
00:56:04,520 --> 00:56:07,520
I don't think it's sunk in yet
that the semi final is coming up.
1187
00:56:07,600 --> 00:56:09,120
I don't... It just doesn't feel real.
1188
00:56:09,200 --> 00:56:11,520
[exhales] Like, mind blown.
1189
00:56:13,560 --> 00:56:16,120
[closing theme music playing]
93627
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