Original subtitles

Hello. Hello, comedian and artist Noel Fielding.

Are you excited for dessert week? Not especially.

I've never even had a dessert before. Eh? How come?

I can't eat. Tragically, I was born without a mouth. Really?

Yeah, it's quite a sad story.

Well, what are you talking out of now?

This is my bum-bum. Well, that explains a lot.

BOTH: Welcome to The Great British Bake Off.

NOEL MAKES A FART NOISE - Sorry. - Ugh...

Matthew, come on. No. Please! No.

Why? You ruined it!

You wrote this. Yeah, well, you said it.

Last time, it was bread week...

Feels like I've been kneading for like an hour.

..and Giuseppe proved victorious...

It's a particular breed of mushroom

you can only find in the Bake Off tent.

..with a bountiful milk bread showstopper...

I think the design is incredible, you've done an amazing job.

Giuseppe.

..earning him the Star Baker crown.

The hardest part's assembling the bird cage.

But Rochica's bird flew the coop...

It's over-proved. It's going flat, you see.

..and it was her time to leave the nest.

Your family are going to be so happy to see you! I know.

Now the bakers indulge in dessert week.

BOTH: Mmm...!

With a cracking signature...

Come on, man, don't do this to me.

..and tricky toffee technical.

Mash it up!

But they must save room

for a spectacular, multilayered showstopper...

Everybody's terrified about collapsing cakes.

..which will leave the bakers...

This is going to go splodge.

..ready to burst.

Whoopsy-daisies.

It's dessert week!

So excited! Who wouldn't be?

It's the first thing I look at when I go to a restaurant,

the dessert menu. I've got a proper sweet...

No, I've got sweet teeth, not sweet tooth.

I am really nervous.

The vegan substitutes for this week are definitely not as easy to use.

People were like, "Oh, why don't you just bail out?"

I'm like, no, stick by your morals.

My friends will probably say, "What does Maggie know about desserts?

"She never eats them."

The truth of that will be in the eating later on.

Good morning, bakers, and welcome back to the tent for dessert week.

Now, for your signature challenge,

the judges would love you to make a beautifully decorated pavlova.

Your pavlova can be any flavour you like, but should be perfectly

baked, with a crisp outer shell and have a soft, pillowy centre.

BOTH: Mmm...!

You have two hours and 45 minutes.

On your marks... Get set...

Bake!

I don't really eat pavlovas. Sticky toffee pudding, I'm about.

You want to feel like you've ate something.

It's egg whites, innit? And sugar.

What can go wrong?

PAUL: What we're looking for in a pavlova is a crispy exterior

and a little, chewy marshmallow texture inside,

and filled with whatever they wish.

To get the texture right, you need to bake it for an hour,

turn the oven off and leave it cooling for as long as possible.

The hard part of this is getting the bake right in the meringue.

They could crack, they could bead, melt,

allow water to come out or indeed collapse.

The middle is always the most difficult.

The bottom needs to be firm enough to support the fillings

without becoming squishy.

It's a pretty tricky challenge.

There's 101 different reasons why meringues will fail.

And to do it in 2:45 makes it even harder.

Hiya, Giuseppe. Good morning. Tell us about your pavlova.

It's called Every Day At The Beach.

Inspired by one of my childhood memories.

So, it's going to be peaches and coconut.

Peach is what my mum used to bring

and coconut is what this guy used to sell, and still does nowadays,

shouting "cocco bello" around the beach everyday.

Delicious. I liked everything you've said.

MATT: To bring those hazy days on the beach to life,

reigning Star Baker Giuseppe will make a coconut Chantilly cream,

peach cremeux and coulis, encased in a piped French meringue.

GIUSEPPE: So, the meringue is a basic meringue.

I had problems in the past because I was baking it at

too high temperature and it cracked,

so I'm going at 120 degrees for 75 minutes first,

and then at least half an hour with the oven off. All right, good luck.

Thank you, everybody. Have a good one.

MATT: While Giuseppe's celebrating peachy times with Mamma,

it's extended family on Crystelle's mind.

My godmother, Pamela, we call her Pamlova because she is

amazing at pavlovas and brings one to every family event.

But she didn't give me the recipe.

I'm still doing this in honour of her, even though

I do slightly resent her.

Pamela's secret might be safe but Crystelle has a plan, involving

coconut crumble, lime curd and kiwi slices to create a twist

on a dessert classic and a favourite of a certain steely eyed judge.

Paul Hollywood loves Key lime pie.

And now I'm so panicked, because I feel like he's going to eat it

and be like, "This isn't a Key lime pie. I just find Key lime...

The keys are always a bit metallic.

I'm a walking dad joke!

This is just a basic meringue,

so it's just about whipping the eggs and the sugar together.

Producing stable, perfectly pillowy meringue is a delicate,

time-consuming process.

I'm adding in caster sugar, just one tablespoon at a time.

If you add lots,

you then deflate all the air that you're trying to build up.

While some are enhancing their meringues with flavours...

Half a teaspoon of orange-blossom extract.

..and colours...

I'm putting in some food colouring to mine

so it's purple pavlova.

..Maggie's going back to basics.

I'm making quite a simple meringue, there's nothing fancy at all.

But the problem with doing it like that is that

the meringue has to be really good.

Her classic meringue, coupled with raspberry syrup, passion fruit cream

and a medley of frozen fruits, will be as traditional as it comes.

PRUE: So, pretty classic, yeah. Very classic, yes.

I feel there's no real need to enhance things.

It's that look.

Well, good luck.

Well, that was fun, wasn't it?

Just making sure the sugar's all dissolved.

It's ready, it's very stiff and it's very glossy.

I'm going to start shaping it.

My pavlova's called Pav-Love,

because I have a lovely heart-shaped chopping board.

It looks nice on there.

If it doesn't collapse.

Assuming her heart is up to the job, Amanda will fill it with

a rich chocolate mascarpone, offset with a tangy raspberry curd.

It's looking quite stiff, isn't it?

Hopefully, it'll keep its shape, otherwise it won't be a heart,

it'll just be a splodge.

Whether shaped by hand...

I mean, this is meant to be a circle.

..or piped...

I'm not going for a very tall pavlova,

I'm going for a fancy, flat one.

..the bakers must mould their sticky meringue...

I'm going to attempt to do some sort of pattern. We'll see.

..into fabulous forms.

GIUSEPPE: I've gone for a bit of a crown shape.

But for vegan Freya...

FREYA: She's getting there.

..it's even more of a challenge.

This is using aquafaba instead of the egg whites.

It's a bit less stable, it doesn't hold at all.

Well, that's going to be good for this competition!

Yeah, that's going to be great, in this heat as well,

yeah, it's a solid start. Yikes!

MATT: While Freya's hoping her meringue stands up,

she's adding orange blossom to make her peach melba flavour stand out.

FREYA: I'm going to caramelise these peaches,

when they go all toasted and golden.

So, at least if the pavlova collapses,

at least we'll have some nice peaches.

The piping skills are ridiculous.

You really know what you're doing. Aw, thank you!

Thank you, Freya, good luck. Thank you so much.

She's going in.

MATT: When it comes to pavlova...

Going in.

..oven time is literally make or break.

The secret to this is to go slow and steady, at a much

lower temperature and a much longer bake.

Under-bake and the inside will end up sloppy or, worse still, collapse.

Be good to me!

Over-bake and the outside could crack or break off completely.

Right, I'm going to bake it on 140 for 25 minutes and then I'm going to

turn it down to 120 and leave it for about another 35 minutes.

Good luck, pav.

POSH VOICE: Dear sir, I'll wager a shepherd's guinea that the good

gentlemen of this tent are halfway through completion of the challenge.

What about the ladies?

Ladies must never appear in the kitchen for fear

of coarsening their delicate fingers. Exactly.

So, I'll just start on the fillings now.

The bakers must now perfect fillings to elevate sugary meringues...

There are 15. Nutritious pavlova.

..to beautifully balanced pavlovas.

The uglier they look, the riper they are inside.

That's what my gran used to tell me.

It needs to be a nice contrast to the sweet meringue.

It should be a party on your tongue.

Guests at Chigs' tongue party include a Chantilly cream,

chocolate shards, fresh mango,

passion fruit and a blast of tropical mango coulis.

How's it going? Just another day in the office.

And you're enjoying it? Yeah, loving it.

And you're just getting better and better.

I'm just starting.

I know, you're like Luke Skywalker. Yeah.

And I feel like Paul's Obi-Wan.

He knows the Force is strong in you.

Does that make you Yoda? I'm Yoda, yeah. Thanks.

Probably Chewbacca.

Bakers, you have one hour left!

Sorry about that.

Two tiny cracks, which I'm not fussed about.

As long as they're not Grand Canyons, it'll be all right.

GIUSEPPE: I'm turning the oven off now

and let it go for another half an hour.

I'll leave the pavlova in there to cool down.

Take their meringues out before they're cold...

So, I think I'm just going to pop this open now.

..and all their hard work could be for nothing.

If this warm pavlova hits cold air,

the inside basically shrinks and then your meringue cracks.

So this, in theory, should gradually bring down the temperature

so you don't get that shock.

But with just oven and two bakes to complete...

I need that oven to bake biscuits.

..it's a risk that George is willing to take.

I'm going to transfer my meringue over to my proving drawer.

Without dropping it.

Hopefully, it's worth it.

Right, these are going in for 12 minutes.

As well as spiced speculoos biscuits to counterbalance

the sweetness of his meringue,

he's also incorporating a potent citrus flavour.

I'm just starting my lemon curd now.

I love raw lemon, lemon on everything. Lemon overload.

I'm going for it.

Like George, Jurgen's recipe also requires some extra baking.

For decoration, I'm using matza, unleavened bread.

My wife is Jewish

and we started to celebrate the Jewish festivals along the year.

So, I'm making a pavlova inspired by the flavours of Passover.

As well as matza shards coated in chocolate, Jurgen's pavlova

will feature vanilla cream and a symbolic charoset paste.

So, what's in there?

It's dates, it's a whole orange with pith and peel.

A bit of cinnamon, a bit of cardamom.

Dates are going to be interesting in this.

Dates are so sweet, and meringue is very sweet.

It's the mortar used by the Jews to stick the pyramids

and the Pharaohs' cities together.

It's carrying a lot, this little pavlova.

It is. It is!

You're an artist, Jurgen. Thank you.

MATT: A religious holiday has also inspired Lizzie's pavlova.

It's an Easter pavlova.

So, what are the ingredients?

So, when you think Easter, you think of baby lambs.

You put rosemary on lambs.

So, yeah, that's how I came up with it.

So, will it taste of lamb?

That's a bit too far, isn't it?

With a purple blueberry meringue,

lemon curd and a bright green rosemary creme diplomat,

her Easter pavlova doesn't pull any punches.

As long as the rosemary isn't too powerful.

Yeah, it is quite subtle.

I love the way you say subtle,

given what you're wearing and your hair today!

I'm so under the radar, it's unbelievable!

Bakers, you have half an hour left.

I think I might take it out.

There's a bit of crackage, a bit of weeping.

That's the side to look at, ignore that side.

Oh, Maggie's got hers out!

Oh, has everyone got theirs out?

Don't follow the pressure.

EXAGGERATED BREATHING

Here we are. It's cracked around the top but I expected that.

That's nice and high.

It's still a heart shape.

I'm going to try and take it out of the proving drawer.

But for George, his proving drawer technique...

It's cracked a lot more than what I would have liked.

..hasn't proved to be a success.

But I'm going to try and disguise it.

I've been criticised for my presentation over the last

few weeks, so I want to try and have something nice to present.

Oh! Oh, my God, that looks beautiful!

It looks good. When you then try and move it,

because it's going to crack a little bit.

You have to be very careful.

Very slow and delicate.

I just daren't do it.

I just need to do it confidently.

No messing about.

Cracking on now.

Come on, man, don't do this to me.

I'm trying to find a bit that doesn't look fragile.

Slowly, slowly, slowly.

Got it? Yep.

So far, so good.

Oh, don't put your fat finger in it.

It's very collapse-y.

Oh, my God, it's moving, it's moving, it's moving.

Oh, my God.

Oh, my God! Phew!

Bakers, you have ten minutes left!

If you're lucky.

All right, I need to get a move on. I really need to get a move on.

I'm going to cook the matza for five minutes.

All right, got to get it decorated.

I made some little meringue kisses.

It's not meant to be a candle!

I'm putting charoset on.

So, these are my spiced biscuits.

So, I blitz them up, whip up some cream, fold it in and then pipe.

This my chocolate mascarpone.

Raspberry coulis. Hopefully, that doesn't make it all mushy.

I think Paul and Prue might have something to say

about this presentation.

They're always going on about presentation, aren't they?

I'd love it if one day you just went...

And then walked out, like that. "See you later, guys."

I think the colour's lovely.

I don't know whether it's appetising.

Looks like some swamp creature.

Bakers, you have one minute left.

Aargh!

Come on, nearly there.

I'm just painting my matza.

I'm putting frozen fruit on top. Hopefully, it won't leak out.

This here's the mango and the blueberries.

That's cute.

Kiwis flying everywhere.

Bakers, your time is up!

Oh, that's it.

Please step away from your pavlovas.

Actually, I believe the plural is pavlovae.

Happy, yeah. Chuffed to bits.

It's sunk, there's some cracks.

It's a pavlova.

Nine signature pavlovas baked in just two hours 45 minutes

now face the judgment of Paul and Prue.

Hello, Crystelle. Hello.

Hi, Crystelle.

Looks great. Those little egg shapes are lovely.

So I've got a coconut streusel base,

a lime curd and then fresh kiwis.

Delicious.

Really strong lime, which goes beautifully with the meringue.

The sides are too thick. You've got like an impenetrable wall

you've got to get through.

But flavours are great. I'll take that.

We have the pyramids in matza.

So, just the basic pavlova then!

Just the basic pavlova.

The idea is very good.

It's a little bit untidy.

It's cracked a little bit.

And that is so unusual.

You get the dates first and then the orange.

It's a great blend of flavours.

And it works in that pavlova.

I would have thought it wouldn't have enough acidity, but it does.

Jurgen's back. Thank you!

Mazel tov.

I mean, it's not the most attractive looking pavlova,

because that green is... It looks...

PAUL LAUGHS

It is blueberry, rosemary and lemon curd.

Like something out of a Willy Wonka factory, innit?

I like the rosemary. Very good lemon curd.

The flavours are spot on.

I just think it's a little bit stodgy.

Love the appearance. Has cracked a little bit.

I would have put more raspberry, less chocolate.

The chocolate is so dominant. OK.

George, I think it looks awful. OK.

The baking hasn't worked either,

that idea of putting it in the proving drawer

to get that sort of crack in there.

It's all marshmallow, isn't it?

What you need to do is hollow it out more,

because the flavours are great.

The speculoos with the lemon.

Absolutely delicious.

It's not all bad news. Thank you.

It's very...informal I think is a good word to use.

Exactly. Higgledy-piggledy.

I think structurally it's lost its way.

It's collapsed a little bit on the side. Yes.

I think the flavour's lovely.

I think it does look a bit of a mess.

It looks really summary and delicious.

I think you could have baked it a little bit longer.

Because of that, it's broken away. Yes.

Mm. Flavours are so fresh and summery.

The peachy cream is just delicious. Yeah.

Thank you. Thank you. Thank you.

It looks fantastic. The decoration looks very good.

But... Oh, gosh.

The proof is literally in the fitting.

Wow, it's like an Eton mess.

The aquafaba doesn't hold up well at all.

They're not very strong flavours.

They're not tangy enough, they're not tart enough.

If you get a slice of the candied peach, it's good.

But the sort of sloppy bit in the middle, that's not really nice.

That looks amazing. I love the edge.

Just so casually but delicately swirled.

Beautiful. Right, let's have a look, shall we?

That just falls through.

Are you excited?

I am. That's for you, Prue. Look at that!

It's filled with Chantilly cream and a mango and passion fruit coulis.

It's a lovely soft but stable middle.

And crunchy outside.

I think it's wonderful.

The acidity and the cream is just lovely.

It's a nice marshmallow in that. It's stable enough to hold it.

It's quite difficult to get that balance

but I think the way you've done the top and the chocolate,

I can't, you know... Wow.

Well done. Well done.

Thank you, Paul. Thank you.

Wow!

Were you expecting that? No. No, not at all.

I can't believe it. Hollywood handshake.

My work here is done now.

Paul said Jurgen is back so I take that comment. It's great.

I need to do well in the Technical, definitely.

Going to go in with a positive attitude and do my best.

All still to play for in Dessert Week.

NOEL: The bakers could practise their pavlovas.

But their next challenge is a complete mystery.

Bakers, welcome back to the tent for your Technical Challenge,

which today has been set by the evil Pruella De Ville.

This recipe requires some serious multitasking.

So get organised.

Shivers up my spine.

As ever, this task is judged blind

so we asked the judges to leave the tent.

For your Technical Challenge, evil Prue would like you each

to make four individual sticky toffee puddings.

Your sticky toffee puddings need to be perfectly baked

and served with sticky toffee sauce.

I would've thought that was obvious. You would've thought so.

Your sticky toffee pudding should be decorated with tuile triangles

and served alongside a smooth creme anglaise.

TOGETHER: Mm.

You have 90 minutes.

On your marks. Get set.

Bake!

Why?

I love sticky toffee pudding. It's great, isn't it?

My husband makes the sticky toffee pudding at home.

That's his thing so I never have to make it.

Now I wish I had.

I've never, ever made one.

We'll see how it goes.

This may be "I never have before, maybe never, ever again".

PAUL: So, Pru, sticky toffee pudding.

Who doesn't like a sticky toffee pudding?

It's quite a complicated challenge.

They have to make a pudding, they have to make a caramel sauce,

a creme anglaise, and they have to make tuile.

Of course, the sponge is the most important thing.

The problem might be that they'll think it's cooked

when it's not, so the danger is slightly under-cooking.

That is a lovely, light sponge.

You can see it's baked all the way through,

with that beautiful caramel on the top.

Creme anglaise is beautifully smooth.

And it's that blend between the two.

The whole lot is lovely together.

I'm sure a couple of them will get it spot on.

I don't think we'll have any disasters.

This recipe seems quite brief and complicated.

I've got to make the tuile first, which I've never done before.

I think it's a really thin, skinny biscuit.

Tuile? Tuile? Tuile?

Cook the butter, lemon juice and liquid glucose.

Remove from the heat and stir in the dry ingredients.

Right, hazelnuts, sesame seeds, flour, butter.

Is this right?

OK.

So that's sitting in that pan. Got to let it rest.

I am now on "make toffee sauce".

The sauce is the best part, hands down.

Make a wet caramel, then add the cream, butter and vanilla.

Make a wet caramel.

Does that mean that you put water in the caramel?

I don't know.

Hot water speeds up the absorption of liquid.

I've got to wait for this now to go to a nice golden colour.

It's starting to brown.

Now is the fun part - pouring the cream.

It's coming but there's some lumps of crystals in there.

This is going to burn.

I need to add some vanilla to take out the burning smell.

That doesn't look very caramelly, does it? Ah!

No!

Should bake my tuile because I'll need the oven for the pudding.

Spread the tuile mixture into a rectangle.

It's not really a rectangle, is it?

Tuile is in.

There is no guidance whatsoever. The point there is "bake".

Oh!

Oh, no! She died. Do you think I can just use it?

It's fine. They won't know.

Oh, no. Today's just not my day.

Right.

Bakers, half of you are halfway through.

The other half have half a challenge left.

You're halfway through.

This is coming out.

Come on, come on, come on.

So we let this cool a little bit and then I'll cut it.

And the next step is to make the pudding batter.

We've got the chopped dates, the self-raising flour,

butter, dark chopped dates sugar and butter.

I've said but already, haven't I? And the chopped dates.

I've got some butter and sugar in here.

Not sure if I need the flour.

I have my doubts somehow.

I'm just going to read the recipe again.

Maggie. Hello.

I'm going to write number 11. Anything will help.

"Push Paul into a ditch."

Number 12. "Maggie gets taken away by the police."

Now, when they ask you about the recipe go, "What are these?"

What's next? I've got butter on my face.

Spoon some of the toffee sauce into the pudding mould.

It's always gutting when you turn them out and there's no sauce.

Divide the batter up equally into the moulds.

Looks good.

It's looking runny but stay with it, Mag.

Don't change anything now.

Going in.

I'll check in 20 minutes.

I'll go for 15 minutes to start with, then,

seeing as no-one knows.

Don't know how long for. I'm going for 15 minutes initially.

And see what happens.

Now, you got a handshake.

I was wondering if you would get a tattoo to commemorate?

What would it look like?

A sort of greasy, chubby-fingered hand on a part of your body.

Whereabouts? Well, I daren't say.

Bakers, you have half an hour left. What are you doing with that?

Well, I just get upset when one of the bakers leaves.

So this week I'm going to go instead.

Good idea.

I'm making the creme anglaise. It's just thin custard.

I've never made a real custard with eggs before.

Not a good start.

I'm warming the milk and the cream and the vanilla together.

And then I'll start adding a little bit of the milk at a time.

I can always do with a workout.

It's a very fine balance, where it goes from custard to fried egg.

This is probably the only thing that's right,

and if I burn this then I'm really stuffed.

Yeah, that's nice. Oh, no!

There's lumps in it.

Hot!

I feel like it definitely is scrambled.

Bakers, you have 15 minutes. SHE GASPS

I was going to say that.

The creme anglaise is done.

All I have to wait for is the puddings to cook.

They haven't collapsed.

No. The skewer's wet, but that wet could be the caramel sauce.

I just don't want them to be raw.

They're rising. I'm going to do them for another two minutes

cos they're soggy. All right, Maggie?

Ha! I looked in the oven?

I've just got little splodgy messes in the bottom

of the pudding basins.

It's just sunk into a gluey mess.

I must have left something out but I don't think I did.

It's all ticked off. On the other page is...

There's no flour. No, there is flour.

There you go, yeah. Ah!

Right.

That's what I didn't do. I knew there was something.

Bakers, you have five minutes left!

Time to get them out.

Shaky, shaky, shaky.

There's sticky toffee pudding.

I think I should turn them out while they're still warm.

Are you doing a magic trick?

I will need three of those and a little ball with that one.

How on earth...? Do I just...? SHE GASPS

Come on.

I'll take that. Boom.

I think it looks pudding-y.

Ah!

Oh, disaster!

They're raw!

It's all over.

Let's go for it.

You've got to laugh, I'll say.

Anybody watching will feel very sorry for me.

Bakers, you have one minute left.

Ay caramba!

Right, best looking tuiles.

They're breaking! I should've done it while they were still hot.

How many have I done so far, Matt?

I feel like this might be your third.

I might just have to mash that back up.

Mash it up!

Either side.

Do you think they'll notice if I squash them in?

The sauces go on the side.

Toffee sauce. It's not the best.

True nightmare. I suppose that's it?

Et voila!

Bakers, your time is up.

Jeez. That was close, eh?

Place your sticky toffee puddings behind your photographs.

I didn't put the flour in.

It was one line on the next page. On the other page!

I didn't see it, did I?

Paul and Prue are looking for four rich sticky toffee puddings,

silky toffee sauce, smooth creme anglaise

and eight perfectly crispy tuiles.

And they'll have no idea whose is whose.

Right.

We've got eight tuiles... Mm-hm.

..with a bit of a snap.

The pudding looks pretty solid.

The crumb's good. The sauce is a little bit stiff.

Let's see what the anglaise is like.

That's very good.

That's not bad, that. I must say, that is delicious.

OK, moving on. We have eight tuiles, all pretty uniform.

Really nice and thin.

Now, this looks... Stodgy.

..quite raw.

Yeah. It's very, very under baked.

Eight nice tuiles, these. Very nice tuile.

Nice shape. I'm impressed with the custards.

Perfect.

It looks a little stodgy and under baked.

It's a pity, because I had a bit of the cooked bit and it's delicious.

A few issues. This looks like a fair old disaster, here.

Wow. The sticky toffee puddings obviously came out too early.

They've managed to bake on the outside

but the inside's just raw.

That's not bad. It's a little bit long on the caramel.

This is just on the turn. Yeah, it's curdled.

We have eight fairly even tuiles.

And rather nice looking puddings.

That's well baked, that one. Nice.

The anglaise is good.

Neat tuiles.

Sponge is good.

Overall, that's pretty decent, actually.

Moving on.

Rather underdone, I think.

Yeah, a little bit raw in the middle.

Let's have a look at the sauces.

So they've gone slightly over the edge.

It's gone almost treacle.

Right. Burnt tuiles. Burnt to a cinder, aren't they?

Rather a funny shape. Scrambled egg.

Scrambled. And underdone caramel.

Oh, dear.

And that is raw.

That's a shame. Oh, dear.

Well, funnily enough, those tuiles look really good.

Don't they! PRUE LAUGHS

Do you know what it looks like? Caramelised onion chutney.

That's exactly what it looks like. Burnt to a cinder.

Are you not going to try?

I'll leave it, thanks.

Moving on. Last one.

These tuiles don't look too bad. I quite like the colour.

We have a baked sponge.

Let's have a look at the caramel.

THEY LAUGH

Whisper it out. Come on.

Do it like a bottle of ketchup, maybe? Come on.

Ah!

We have fully fledged toffee.

Wow. Yeah, I'm in.

This is going to be interesting.

NOEL: Paul and Prue will now rank the sticky toffee puddings

from worst to best.

In ninth place, this one.

Oh, Maggie. This was a fair old disaster, wasn't it?

I made for you a gluten-free sticky toffee pudding.

Did you forget to put the flour in? Yes.

Oh, bad luck.

In eighth spot we have this one.

Amanda - raw, you burnt the tuiles, you've scrambled

the creme anglaise

and your caramel's not caramelised enough.

But besides that, brilliant.

In seventh place, we have this one.

George. Very raw puddings, sadly.

Freya is sixth.

Crystelle is fifth.

Giuseppe, fourth.

And Chigs is third.

So in second spot we have...

..this one. Whose is this?

Lizzie. Your sponge is pretty good, creme anglaise is good,

and your caramel sauce is good. Well done.

Which means we have Jurgen.

Really nice sticky toffee puddings, very good tuile,

excellent creme anglaise, perfect sauce.

Very good. Thank you. Thank you.

Yeah, it's wonderful. I hardly can believe it.

Winning the Technical in Dessert Week -

one I was afraid of.

But it seems I have to be afraid to be on the spot and concentrated.

Who knows what happened there?

I came second, so thanks everyone else for under-cooking.

I will never, ever, ever, ever bake a sticky toffee pudding again.

My husband's the expert. I don't need to.

He's got to be good at something.

I knew there had to be flour and I just couldn't see it.

Nothing you can do when you've made a very silly mistake.

I love making it really hard for myself,

so tomorrow I'll just have to do amazingly.

NOEL: Just one more challenge remains

before Prue and Paul decide Dessert Week's Star Baker

and who will be asked to leave the tent.

Bakers, I hope you are rested

and ready for your Showstopper Challenge.

Today, Paul and Prue would love you to make a celebratory

joconde imprime dessert -

an impressive, multilayered dessert wrapped in a joconde collar.

Now, the collar is a key element and must be highly decorative.

Classically, a joconde is a whisked sponge with ground almonds.

You have 4.5 hours.

Unfortunately, we've used four hours explaining to you

what this challenge is. You've got half an hour.

Good luck. On your marks.

Get set. Bake.

Taken from the French nickname for the Mona Lisa,

the Joconde, the judges are expecting

highly decorative designs to be baked into the bakers' own

joconde-collared masterpieces.

The idea is that our jocondes needs to be as decorative

as the Mona Lisa. So no pressure.

I've been to see the Mona Lisa and I didn't really like it that much.

I was like, "Is this it?"

PRUE: What we're asking for is a collar made of joconde sponge

which has been imprinted with a design.

They can do anything they like by way of dessert

inside this imprime collar.

PAUL: Now, they're could be moose, there could be bavarois,

there could be creme pat, there could be jelly, dacquoise -

anything they want.

But it's about getting it all set. Timing has to be right.

We're over a third of the way through

and we're left with nine fantastic bakers.

So I'm expecting the best of the best.

Hi, Lizzie. Hello. Hello, Lizzie.

Lizzie, we want to hear about your joconde imprime.

So it's a local version.

So I'm doing the Liverpool skyscape on a hazelnut joconde.

I'm going to pipe it all in red and blue

for the two football clubs.

Lovely.

NOEL: Liverpool's iconic skyline will surround Lizzie's

layered desert of chocolate genoise sponge,

hazelnut and pecan dacquoise and pecan parfait,

topped with a dark chocolate and moonshine ganache.

I think it's wonderfully ambitious.

All you have to do is produce it.

You have the people of Liverpool behind you.

Especially this one.

So this is the design paste.

Basically, it's just a cake batter.

NOEL: To create their joconde imprime,

the bakers must begin by piping their intricate designs.

I drew out the template myself.

Just thought, "Make it look nice."

But Jurgen's the only baker making sure his joconde collar

not only looks the part...

♪ Dum dah da-da-da dum

♪ Da-dum da-dum. ♪

..but sounds the part, too.

The piece of music is called Pastime With Good Company.

It has been composed by Henry VIII himself

as a love song to Catherine of Aragon

from the 16th century.

Jurgen's historical joconde imprime

will see classic Tudor flavours in layers of English white wine jelly,

with fresh strawberries, mint and black pepper,

and white chocolate Bavarois wrapped in his intricately-piped love song.

This is quite tricky, this. Is this something you would make at home?

Yes, I did a Star Trek one as a wedding cake for a former colleague.

Star Trek! Yes.

Two spaceship Enterprises kissing on the joconde!

While Jurgen is recreating the 16th century...

I need to get a wriggle on.

..Amanda is heading even further back in time.

It is called Adam's Temptation

because I thought I'd go with an Adam and Eve theme.

That's why I've got the serpent climbing around the apple tree.

Amanda's desert will be of biblical proportions,

containing sinfully indulgent layers of caramelised apple jelly

and boozy Calvados bavarois.

Are we allowed to eat this?

Will you be tempted to eat it? I hope so.

I've got this done now.

To preserve the definition of their detailed designs...

Errr...

..the decorative paste must be firmly set before it can be covered

with the second part of the collar...

No damage.

..the joconde sponge.

So, I've got almond flour. I'm just going to fold this in gently.

Basically, you don't want to knock out the air.

It is very pliable so, you can bend it, fold it

so, hence why you use it to make the collar.

And after yesterday's technical travesty...

If I get this wrong, it's a disaster.

..Maggie is under even more pressure to get her joconde right.

Just to let you know, this is plain flour. Really?

And what do you do with that? You often put it in sponges. Really?

It gives it a body. Gives them body, yeah.

It's a bit late, this advice, if I may say so!

To avoid any more mistakes, Maggie is keeping things simple.

Her strawberry pattern joconde collar will hold

layers of strawberry bavarois and strawberry coulis.

Just to let you know. Thank you.

I've got a big ring round plain flour.

He's going to tease you forever! Just think about today.

It's going to be great.

Oh, oh, cold.

To ensure their designs stick to the joconde sponge...

It's nice and frozen.

Here goes.

..speed is of the essence.

I'll have to work quickly otherwise the decoration

will melt and it will get smudged.

But Chigs is going to have to work twice as fast.

A lot of people are doing one tier but I'm going for two.

Go big or go home.

Based on his sister's new bathroom tiles,

Chigs' geometric pattern joconde collars will wrap around

Black Forest flavoured layers of cherry moose,

cherry jelly and chocolate bavarois

for his ambitious two-tiered desert.

How do you motivate yourself? I compete against myself, nobody else.

I just want to be better. That's what my comedy agent used to say.

Don't look at others, just concentrate on yourself. Exactly.

Look how far you got! You've done well for yourself.

Now I'm on a baking show!

And Chigs isn't the only baker taking his joconde imprime

to the next level.

I'm going for two tiers.

I feel like I haven't impressed Paul and Prue much

and I just want to try and show them what I can do.

George's joconde imprime will be decorated with a flower design

inspired by his mum's garden.

Inside, there will be layers of caramel chocolate mousse,

dark chocolate-coated peanuts, and peanut butter bavarois.

Can you spell bavarois?

B, A, V, O, I, R?

No. Have you asked anyone else? No.

Shall we ask Amanda?

Amanda. Yes. Spell bavarois.

B, A, V, A, R, O, I, S.

Well done, madam! Well done.

The verdict is in, not guilty!

So, joconde goes in.

I'm going to go with ten minutes first.

They don't take long because they're so thin.

When baking thin and delicate sponges...

Setting timer to seven.

..timings and temperatures are more crucial than ever.

Both my sponges have gone in for eight minutes at 200 degrees.

Fingers crossed.

Underbaked joconde will be too soft to stand up,

resulting in saggy collars.

SHE SIGHS

I'll just have to hope it bakes.

That's never happened before!

Overbaked, and it will become too dry and crack

when wrapped around their deserts.

I'm going to test them.

She can come out.

I'm out.

Is it actually cooked enough? I just don't want to overdo it.

I don't know if the pattern is still going to be there.

We'll see.

Why has it gone so quiet?

Oh...

It's sticking.

I need a knife.

I'm happy with how it's came out.

It looks good.

Oh, my God. The pattern has come off.

Do you think I should just stick with that?

Yeah. What are you going to do? Make it again?

You ain't got time.

It isn't quite cooked.

I just didn't cook it long enough. I panicked.

I just don't want to just make a mess of this

so, I'm actually going to do it again.

Bakers, you are halfway through.

I did this so precisely the first time.

He wants such a high finish, doesn't he! I know!

But, you know, I want a high finish when I deliver a baby!

How many babies have you delivered?

No idea. But every single one was like the first one.

Just remember, making a joconde collar isn't a profound experience.

Delivering a baby is. That's so true.

Stick that in your pipe, Paul Hollywood!

I will take that with me.

While Maggie re-makes her joconde collar...

This is the difference between going home and staying.

..the rest of the bakers can begin the monumental task...

Oopsie daisies. The pressure is mounting.

..of creating the multiple mousses, jellies and sponges.

This is 100% the most complicated thing

I have ever made in my entire life.

But that is not stopping Giuseppe

from following in his father's revered footsteps.

My dad was a professional chef and a passionate baker.

I took inspiration from one of the most beautiful

wedding cakes that he made, for a family friend.

Mine is not going to be as grand as my dad's.

I can only try to be as fractionally good as he has ever been.

Giuseppe's joconde imprime desert will see layers of genoise sponge

with pistachio and red fruit bavarois,

decorated with fresh fruits

in an epic recreation of his dad's wedding cake.

Do you have by any chance a spare bench because... A spare!

I have completely run out of space here!

Look how clean his bench is.

It's weird, isn't it? That's German engineering!

Slightly freakish!

You don't expect the Italian engineering to be, you know...

Not quite as good, it's a little haphazard.

But, you know, the results are good. Yeah, we get the job done.

You get the job done.

With so many different layers to make...

Trouble is, it's only one arm, isn't it?

..the bakers must ensure that every element is perfectly set.

I'll start with the wine because the alcohol

works against the setting so, I will boil off some alcohol.

And Jurgen is not the only one...

Five, six, ooh! Seven.

..risking hitting the bottle.

This is coconut rum. It's called Una Pina Colada Por Favor!

It's just holiday in a drink.

To bring back distant memories of sipping cocktails in the sun,

Crystelle's desert will resemble a pineapple

and hold layers of pineapple and coconut rum compote,

lime jelly and coconut bavarois.

How many leaves of gelatine are you putting in there? Six? Seven?

Err, so, in the bavarois, there is 13! Wow!

My goodness, you are a brave girl. Good luck.

Thank you, we'll need it.

While the rest of the bakers are relying on their gelatine...

The tofu just gives, like, a really smooth, like, mousse.

..vegan Freya is having to get creative once again.

You don't really have problems with it setting

because it just, like, resets back like tofu.

In a rectangular joconde imprime, Freya's chocolate and orange mousse

will be accompanied by orange jelly as well as

layers of hazelnut dacquoise and Italian meringue buttercream,

made once again with her vegan egg white substitute.

You are using Swiss meringue and dacquoise as well?

A lot of aquafaba going in this.

It seems like a lot but it's actually not that much.

I hope it's going to be one of those things that you would

just, like, never ever know that it's vegan.

That's my goal, anyway.

Ba... Bakers, you...

..have an hour left!

Aargh!

We are going in for eight right now.

While Maggie is back to baking her joconde collar...

Live dangerously, that's what I like to do!

..for the rest of the bakers...

Oh, this is so tense.

..cake construction can commence.

Time is key now.

So, everything sets in time.

Everybody is terrified about collapsing cakes.

But it is a process that can't be rushed...

I'm going to put the base layer in first.

It's important that it's nice and tight and snug.

..as any gaps or cracks in the collar...

Oh, careful, George.

..and the fillings will ooze out before they can set.

I'll just block up the holes!

Thank goodness for extras!

Cherry mousse going in first.

Almost all of the bakers are doing

quite complicated constructions, aren't they?

It is a really tricky challenge.

It don't look like tofu now, does it?

Freya has the hardest job. Yeah.

Doing a vegan joconde and vegan fillings and vegan bavarois.

So, you are doing not a round collar.

A bit of tactics because the vegan sponge is not very bendy.

Actually, I'm more worried about Crystelle

because she has that pina colada bavarois.

It is so risky because if that bavarois is not set,

the whole thing just collapses.

I've just got to go for it now.

I am more worried about Maggie.

Her main challenge is going to be time.

It's going to be hard for her.

It's brownish. What more can I do?

This is apple jelly.

No! And we're winging it!

Making sure that it's all level and this can finally go in the freezer.

Oh, my God. Gently does it!

You did the puppet walk. I did. I know. Mortifying.

It just needs to set.

Bakers, you have half an hour left. Sort it out!

I can't believe people get paid for doing that!

Amanda, neither can we!

I am confident it's going to set.

Set!

While their cakes cool...

Hopefully it's doing its thing in there.

..things are heating up for the bakers...

It's all go, go, go.

..as they still have their final layers and decorations to make.

I'm preparing the final element of my cake which is the mirror glaze.

I'm just making my lime jelly which is going to go on the top of my

bavarois which is setting and should be set in 16 seconds, apparently!

ALARM BEEPS

I'll check on the bavarois.

Yep, it's good enough.

This is so tense because if that bavarois hasn't set,

then you will watch me crumble and burn like my joconde.

Oh! Tension!

Mirror glaze. Still quite warm but it should be OK.

I'm going to put it on.

That's the strawberry coulis.

Hoping that it doesn't leak out when I take it out of the mould!

This is going to go splodge.

I'm going to pour the jelly in the freezer.

No more layers, this is all decoration now.

Chigs, you're shaking the entire ground.

Don't wobble this piece of floor!

Soz!

Bakers, you have ten minutes left.

Shall I take it out?

Coming out.

Right. Come on, jelly. Please be set.

Life has never felt more tense.

It is still quite liquid but I'm going to go in.

I can't wait any longer.

Is that just going to fall apart?

It's standing still so, I'm all right.

There we go. It looks like the jelly didn't leak.

Oh!

Arghhh!

It's all coming out!

My thing has leaked a little bit.

It's not set properly.

I can't take the collar off because it's going to completely collapse.

I think it's getting stuck on the peanut layer.

I'm a happy man now, yeah.

Get in there.

Bakers, you have one minute left.

Shall we go for it now?

I can hold it until they say, "Walk away."

It is beastly unfair that it hasn't behaved.

My hands are shaking.

Bakers, your time is up.

Please step away from your bakes.

There we go.

The avalanche.

The start of it!

You might as well go out with a bang.

It is judgment time for our bakers' joconde imprimes.

Jurgen, would you like to bring your show stopper up, please?

Well, I think it looks absolutely amazing.

The wine jelly, you've got a few little bubbles in there

but I like the way it's set. That view looks lovely.

That cut through beautifully.

Wow.

It's topped by wine jelly,

then white chocolate Bavarian with black pepper, then a genoise,

and then, at the bottom, there's a hazelnut dacquoise.

That is such a luxurious, creamy, boozy mouthful.

Your textures of everything are gorgeous.

I can't get the black pepper. No, I'm looking for the pepper.

Usually it comes a bit later.

OK, let's just wait for a minute.

If you'd like to sing...

Da, da-da, da-da da da-da da.

Da-da, da-da, da da-da da-da-dum bum.

That's very familiar.

I got the pepper! Got the pepper!

Excellent.

This is inspired by a crime scene that I went to!

When I was very young in service!

So, I think you struggled with the joconde

and the dam had broken when it was still trying to set.

It is genoise sponge with Calvados Bavarian cream,

with caramelised apple jelly and the top is a maple syrup glaze.

They look like very beautiful layers. Mmm.

Do you know, it tastes absolutely delicious

but it does not taste a lot of apple.

You're getting more of an alcoholic flavour.

The texture of everything is great but unfortunately,

you've drowned everything out with that Calvados.

You have lost some of the definition, but it's pretty.

I think overall it's quite a professional looking piece.

Very, very elegant.

The filling is two types of bavarois.

Pistachio and raspberry and strawberry.

Mmm. Great layers.

Oh, look at that. Soft as anything.

Beautiful. Oh!

Great flavours, great acidity.

The genoise has been baked beautifully, it's lovely and soft.

I mean, you'd serve that in a decent hotel.

How many stars?

Oh, a good five.

Excellent. Thank you very much.

Well done. Well done.

The bin's for you!

I'm wheelie born in Liverpool!

Oh, right, yeah! I love it!

You've managed to get the Liverpool skyline in there,

which is pretty cool. It's a bit rudimentary.

Dacquoise is a... It's a little bit tough.

It's hard work, Lizzie.

I think your textures are all wrong

but I think your flavours are beautiful.

It's wheelie good! There you go! Thank you very much!

Well, I think it looks beautiful.

The pipework is particularly good.

It's simple but effective.

Those layers are really lovely.

They are very powerful flavours.

The coconut and the lime is just beautiful. Mmm.

The lime, it's so powerful, I would have pulled that back

a little bit but everything else, I'm happy with. Thank you.

I like the flower patterns.

But where the joins are, it's a bit clumsy, it's sort of lopsided.

Well, what am I... The peanut layer.

Literally, you've got a layer of peanuts.

You certainly get the peanut flavour, and the peanut crunch.

That peanut layer is ridiculous! You can't get through it!

I think you've just gone overkill with the peanuts.

I quite like peanuts!

It looks amazing. The joconde is well done.

I mean, this is taken from a tile? A tile, yeah.

And it's so original and it looks startling.

Thank you. And two tiers. Yeah.

It looks like a delicious bathroom!

The bavarois are perfection. They are perfection.

Your flavours and your textures are superb.

They're just firm enough to stay up.

I mean, it's really clever.

I don't even like Black Forest Gateau, and I love that.

Thank you.

You've lost some of the imprime.

It's a bit messy but let's have a look at it inside, shall we?

The joconde is chocolate hazelnut, then there's a hazelnut

dacquoise and then a layer of Italian meringue buttercream,

then a chocolate orange mousse and then on top it's orange jelly.

It's set quite hard.

It's more like a ganache... Yeah, yeah.

..than a mousse. I think the orange is too strong.

It's so strong. But I actually think your joconde is really good.

Thank you.

It needed a cream, it needed

something in there to hold everything together.

I've had some beautiful vegan cakes before.

It's not one of the better ones I've had.

See the dam busters have been in!

But let's have a look at it, shall we?

Well, it's a very pretty colour.

Maggie, the flavour is lovely.

It's the essence of summer, the strawberries are just beautiful.

Where's your second element in this?

The bavarois and the coulis. Ah, that's the second element.

What have you been doing for four and a half hours?!

Doing it twice! Oh, did you do it twice?

Flavours are lovely. And the joconde is good.

Thank you. Thank you so much.

You've been more than kind.

It was what it was.

They did say it tasted lovely but I think they were just being kind.

Really happy with what I've delivered.

Think I might be up consideration for Star Baker.

But Giuseppe's and Jurgen's, theirs is just another level.

I feel like that was pretty brutal, to be honest with you.

It's not that I don't agree but, like, I kind of just don't agree!

DUCKS QUACK

Well, that showstopper ran the gamut, didn't it?

Giuseppe, Jurgen, Chigs, I think

they've all done quite well out of this.

I thought Jurgen's was an amazing concept.

I think Jurgen's was beautiful.

But if you have another look at Chigs',

it's still holding well. Yeah! All the layers were there,

the taste was delicious all the way through. Fantastic flavour.

Some of them did collapse.

There was a couple of people that messed up a little bit with

textures and flavours. You look at Maggie,

she classed the puree on the top as a second element.

That's not the case.

You not buying it? Is puree not an element? No, I'm not buying it.

And it split as well, it poured out all over the place.

But also I was really disappointed in Freya

because although she did better with the dacquoise in this, it was

far too thick. That was very dry.

But then you look at Amanda's, the calvados in the bottom of that

bavarois was the only thing you could taste.

And it split. But it tasted nice.

You've got to look back on the two challenges as well.

We'll have another cup of tea and another slice of cake

and then we'll make a decision.

Slice of cake. Cup of tea and a slice of cake, Aunt Sally!

Well, bakers, thank you for another great week.

It falls to me to announce who the Star Baker is,

and that person is...

..Chigs.

APPLAUSE AND CHEERING Congratulations.

OK, bakers, that means that I've got the horrible job this

week of announcing the person who's leaving us.

And we're really going to miss them.

The person who's leaving us this week is...

..Maggie.

It's been such good fun.

Maggie, honestly, you've done so well.

The whole thing has been such fun, really,

and just to have been part of it is just a complete joy.

We're going to miss you so much.

To have stayed for four weeks, I think it comes pretty high, really,

on a personal level.

Nothing could beat delivering a baby,

and bringing a new life into the world, but it comes quite second.

I was just having a bad week! You'll have a good week next week.

Thank you, I will.

Oh, God, nightmare!

I feel like I definitely scraped through that.

Glad to be here, but I'm really sad to see Maggie go.

Well done, Chigs. Thank you very much.

What the hell has just happened?

Get a handshake and Star Baker in the same week.

Fantastic. Can't believe it.

Honestly, I am so speechless right now, it never happens,

but I'm lost for words.

I think Chigs smashed it out of the park.

I think all three challenges, he was exceptionally good.

I mean, for a guy who's only been baking up to 12 months ago,

he's done an amazing job.

I got Star Baker, mum!

Yeah!

Thank you, Mum, thank you.

Thank you. I love you, too.

Next time...

..it's German week. I ain't got a Scooby-Doo.

The bakers tackle traditional Christmas biscuits...

Ya?

I need to get a move on. ..a multilayered technical...

Sponge cream, sponge cream.

To be honest with you, I am kind of just winging this.

..and a towering, yeasted showstopper.

Oh, no! How do you say good luck in German?

Hals- und Beinbruch, which means break a leg and break your neck.

Oh, good God. That's brutal! Yeah!

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