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Hello. Hello, comedian and artist
Noel Fielding.
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Are you excited for dessert week?
Not especially.
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I've never even had
a dessert before. Eh? How come?
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I can't eat. Tragically,
I was born without a mouth. Really?
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00:00:14,003 --> 00:00:15,843
Yeah, it's quite a sad story.
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00:00:15,883 --> 00:00:18,323
Well, what are you talking
out of now?
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This is my bum-bum.
Well, that explains a lot.
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BOTH: Welcome to
The Great British Bake Off.
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NOEL MAKES A FART NOISE
- Sorry.
- Ugh...
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Matthew, come on. No.
Please! No.
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Why? You ruined it!
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00:00:32,163 --> 00:00:34,963
You wrote this.
Yeah, well, you said it.
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Last time, it was bread week...
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Feels like I've been kneading
for like an hour.
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..and Giuseppe proved victorious...
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It's a particular breed of mushroom
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you can only find in
the Bake Off tent.
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..with a bountiful milk bread
showstopper...
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I think the design is incredible,
you've done an amazing job.
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Giuseppe.
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..earning him
the Star Baker crown.
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The hardest part's assembling
the bird cage.
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But Rochica's bird flew the coop...
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It's over-proved.
It's going flat, you see.
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..and it was her time to
leave the nest.
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Your family are going
to be so happy to see you! I know.
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Now the bakers
indulge in dessert week.
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BOTH: Mmm...!
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With a cracking signature...
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Come on, man, don't do this to me.
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..and tricky toffee technical.
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Mash it up!
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But they must save room
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for a spectacular,
multilayered showstopper...
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Everybody's terrified
about collapsing cakes.
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..which will leave the bakers...
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This is going to go splodge.
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..ready to burst.
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Whoopsy-daisies.
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It's dessert week!
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So excited! Who wouldn't be?
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It's the first thing I look at
when I go to a restaurant,
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the dessert menu.
I've got a proper sweet...
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No, I've got sweet teeth,
not sweet tooth.
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I am really nervous.
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The vegan substitutes for this week
are definitely not as easy to use.
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People were like,
"Oh, why don't you just bail out?"
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I'm like, no, stick by your morals.
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My friends will probably say, "What
does Maggie know about desserts?
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"She never eats them."
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The truth of that will be in the
eating later on.
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Good morning, bakers, and welcome
back to the tent for dessert week.
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Now, for your signature challenge,
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the judges would love you to make
a beautifully decorated pavlova.
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Your pavlova can be any flavour
you like, but should be perfectly
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baked, with a crisp outer shell
and have a soft, pillowy centre.
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BOTH: Mmm...!
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You have two hours and 45 minutes.
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On your marks...
Get set...
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Bake!
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I don't really eat pavlovas.
Sticky toffee pudding, I'm about.
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You want to feel like you've
ate something.
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It's egg whites, innit? And sugar.
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What can go wrong?
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PAUL: What we're looking for in
a pavlova is a crispy exterior
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and a little, chewy marshmallow
texture inside,
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and filled with whatever they wish.
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To get the texture right,
you need to bake it for an hour,
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turn the oven off and leave it
cooling for as long as possible.
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The hard part of this is getting
the bake right in the meringue.
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They could crack,
they could bead, melt,
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allow water to come out or
indeed collapse.
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The middle is always the most
difficult.
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The bottom needs to be firm enough
to support the fillings
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without becoming squishy.
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It's a pretty tricky challenge.
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There's 101 different reasons why
meringues will fail.
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And to do it in 2:45 makes
it even harder.
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Hiya, Giuseppe. Good morning.
Tell us about your pavlova.
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It's called Every Day At The Beach.
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Inspired by one of
my childhood memories.
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So, it's going to be peaches
and coconut.
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Peach is what my mum used to bring
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and coconut is what this guy used to
sell, and still does nowadays,
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shouting "cocco bello"
around the beach everyday.
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Delicious.
I liked everything you've said.
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MATT: To bring those hazy days on
the beach to life,
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reigning Star Baker Giuseppe will
make a coconut Chantilly cream,
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peach cremeux and coulis,
encased in a piped French meringue.
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GIUSEPPE: So, the meringue
is a basic meringue.
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I had problems in the past
because I was baking it at
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too high temperature and it cracked,
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so I'm going at 120 degrees for
75 minutes first,
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and then at least half an hour with
the oven off. All right, good luck.
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Thank you, everybody.
Have a good one.
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MATT: While Giuseppe's celebrating
peachy times with Mamma,
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it's extended family on
Crystelle's mind.
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My godmother, Pamela,
we call her Pamlova because she is
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amazing at pavlovas and brings one
to every family event.
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But she didn't give me the recipe.
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I'm still doing
this in honour of her, even though
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I do slightly resent her.
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Pamela's secret might be safe
but Crystelle has a plan, involving
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coconut crumble, lime curd
and kiwi slices to create a twist
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on a dessert classic and a favourite
of a certain steely eyed judge.
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Paul Hollywood loves Key lime pie.
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And now I'm so panicked, because
I feel like he's going to eat it
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and be like, "This isn't a Key lime
pie. I just find Key lime...
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The keys are always a bit metallic.
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I'm a walking dad joke!
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This is just a basic meringue,
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so it's just about whipping the eggs
and the sugar together.
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Producing stable, perfectly pillowy
meringue is a delicate,
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time-consuming process.
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I'm adding in caster sugar,
just one tablespoon at a time.
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If you add lots,
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you then deflate all the air that
you're trying to build up.
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While some are enhancing
their meringues with flavours...
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Half a teaspoon
of orange-blossom extract.
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..and colours...
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I'm putting in some
food colouring to mine
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so it's purple pavlova.
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..Maggie's going back to basics.
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I'm making quite a simple meringue,
there's nothing fancy at all.
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But the problem with doing it like
that is that
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the meringue has to be really good.
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Her classic meringue, coupled with
raspberry syrup, passion fruit cream
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and a medley of frozen fruits,
will be as traditional as it comes.
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PRUE: So, pretty classic, yeah.
Very classic, yes.
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I feel there's no real need to
enhance things.
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It's that look.
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Well, good luck.
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Well, that was fun, wasn't it?
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Just making sure
the sugar's all dissolved.
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It's ready, it's very stiff
and it's very glossy.
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I'm going to start shaping it.
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My pavlova's called Pav-Love,
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because I have a lovely
heart-shaped chopping board.
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It looks nice on there.
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If it doesn't collapse.
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Assuming her heart is up to the job,
Amanda will fill it with
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a rich chocolate mascarpone,
offset with a tangy raspberry curd.
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It's looking quite stiff, isn't it?
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Hopefully, it'll keep its shape,
otherwise it won't be a heart,
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it'll just be a splodge.
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Whether shaped by hand...
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I mean, this is meant to
be a circle.
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..or piped...
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I'm not going for a very
tall pavlova,
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I'm going for a fancy, flat one.
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..the bakers must
mould their sticky meringue...
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I'm going to attempt to do some
sort of pattern. We'll see.
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..into fabulous forms.
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GIUSEPPE: I've gone for a bit of
a crown shape.
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But for vegan Freya...
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FREYA: She's getting there.
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..it's even more of a challenge.
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This is using aquafaba
instead of the egg whites.
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It's a bit less stable,
it doesn't hold at all.
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Well, that's going to be
good for this competition!
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Yeah, that's going to be great,
in this heat as well,
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yeah, it's a solid start. Yikes!
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MATT: While Freya's hoping her
meringue stands up,
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she's adding orange blossom to make
her peach melba flavour stand out.
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FREYA: I'm going to caramelise
these peaches,
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when they go all toasted and golden.
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So, at least if
the pavlova collapses,
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at least we'll have some
nice peaches.
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The piping skills are ridiculous.
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You really know what you're doing.
Aw, thank you!
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Thank you, Freya, good luck.
Thank you so much.
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She's going in.
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MATT: When it comes to pavlova...
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Going in.
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..oven time is literally
make or break.
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The secret to this is to go slow
and steady, at a much
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lower temperature
and a much longer bake.
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Under-bake and the inside will end
up sloppy or, worse still, collapse.
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Be good to me!
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Over-bake and the outside could
crack or break off completely.
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Right, I'm going to bake it on 140
for 25 minutes and then I'm going to
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turn it down to 120 and leave
it for about another 35 minutes.
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Good luck, pav.
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POSH VOICE: Dear sir, I'll wager a
shepherd's guinea that the good
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gentlemen of this tent are halfway
through completion of the challenge.
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What about the ladies?
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Ladies must never appear in
the kitchen for fear
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of coarsening their
delicate fingers. Exactly.
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So, I'll just
start on the fillings now.
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The bakers must now perfect fillings
to elevate sugary meringues...
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There are 15. Nutritious pavlova.
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..to beautifully balanced
pavlovas.
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The uglier they look,
the riper they are inside.
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That's what my gran used to tell me.
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It needs to be a nice
contrast to the sweet meringue.
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It should be a party on your tongue.
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Guests at Chigs' tongue party
include a Chantilly cream,
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chocolate shards, fresh mango,
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passion fruit and a blast of
tropical mango coulis.
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How's it going?
Just another day in the office.
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And you're enjoying it?
Yeah, loving it.
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And you're just
getting better and better.
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I'm just starting.
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I know, you're like Luke Skywalker.
Yeah.
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And I feel like Paul's Obi-Wan.
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He knows the Force is strong in you.
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Does that make you Yoda?
I'm Yoda, yeah. Thanks.
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Probably Chewbacca.
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Bakers, you have one hour left!
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Sorry about that.
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Two tiny cracks,
which I'm not fussed about.
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As long as they're not
Grand Canyons, it'll be all right.
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GIUSEPPE: I'm turning
the oven off now
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and let it go for another
half an hour.
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I'll leave the pavlova in there
to cool down.
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Take their meringues
out before they're cold...
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So, I think I'm just
going to pop this open now.
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..and all their hard
work could be for nothing.
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If this warm pavlova hits cold air,
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the inside basically shrinks and
then your meringue cracks.
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So this, in theory, should gradually
bring down the temperature
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so you don't get that shock.
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But with just oven
and two bakes to complete...
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I need that oven to bake biscuits.
225
00:10:15,203 --> 00:10:17,843
..it's a risk that George is
willing to take.
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I'm going to transfer my meringue
over to my proving drawer.
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Without dropping it.
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Hopefully, it's worth it.
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Right, these are going in
for 12 minutes.
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As well as spiced speculoos biscuits
to counterbalance
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the sweetness of his meringue,
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he's also incorporating a potent
citrus flavour.
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I'm just starting my lemon curd now.
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I love raw lemon,
lemon on everything. Lemon overload.
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I'm going for it.
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Like George, Jurgen's recipe also
requires some extra baking.
237
00:10:49,643 --> 00:10:52,643
For decoration,
I'm using matza, unleavened bread.
238
00:10:52,683 --> 00:10:54,123
My wife is Jewish
239
00:10:54,163 --> 00:10:57,963
and we started to celebrate
the Jewish festivals along the year.
240
00:10:58,003 --> 00:11:02,363
So, I'm making a pavlova inspired
by the flavours of Passover.
241
00:11:03,883 --> 00:11:07,603
As well as matza shards coated
in chocolate, Jurgen's pavlova
242
00:11:07,643 --> 00:11:11,723
will feature vanilla cream
and a symbolic charoset paste.
243
00:11:11,763 --> 00:11:13,003
So, what's in there?
244
00:11:13,043 --> 00:11:16,723
It's dates, it's a
whole orange with pith and peel.
245
00:11:16,763 --> 00:11:18,523
A bit of cinnamon,
a bit of cardamom.
246
00:11:18,563 --> 00:11:20,683
Dates are going
to be interesting in this.
247
00:11:20,723 --> 00:11:24,043
Dates are so sweet,
and meringue is very sweet.
248
00:11:24,083 --> 00:11:27,763
It's the mortar used by the Jews
to stick the pyramids
249
00:11:27,803 --> 00:11:29,643
and the Pharaohs' cities together.
250
00:11:29,683 --> 00:11:31,923
It's carrying a lot,
this little pavlova.
251
00:11:31,963 --> 00:11:33,763
It is. It is!
252
00:11:33,803 --> 00:11:35,803
You're an artist, Jurgen.
Thank you.
253
00:11:37,283 --> 00:11:40,683
MATT: A religious holiday has also
inspired Lizzie's pavlova.
254
00:11:40,723 --> 00:11:42,643
It's an Easter pavlova.
255
00:11:42,683 --> 00:11:44,483
So, what are the ingredients?
256
00:11:44,523 --> 00:11:47,203
So, when you think Easter,
you think of baby lambs.
257
00:11:47,243 --> 00:11:48,363
You put rosemary on lambs.
258
00:11:49,603 --> 00:11:52,523
So, yeah, that's how I
came up with it.
259
00:11:52,563 --> 00:11:55,123
So, will it taste of lamb?
260
00:11:55,163 --> 00:11:57,563
That's a bit too far, isn't it?
261
00:11:57,603 --> 00:11:59,723
With a purple blueberry meringue,
262
00:11:59,763 --> 00:12:03,483
lemon curd and a bright green
rosemary creme diplomat,
263
00:12:03,523 --> 00:12:06,043
her Easter pavlova
doesn't pull any punches.
264
00:12:06,083 --> 00:12:08,683
As long as the rosemary isn't too
powerful.
265
00:12:08,723 --> 00:12:10,523
Yeah, it is quite subtle.
266
00:12:10,563 --> 00:12:11,883
I love the way you say subtle,
267
00:12:11,923 --> 00:12:14,083
given what you're wearing
and your hair today!
268
00:12:15,883 --> 00:12:18,643
I'm so under the radar,
it's unbelievable!
269
00:12:20,843 --> 00:12:23,083
Bakers, you have half an hour left.
270
00:12:23,123 --> 00:12:24,643
I think I might take it out.
271
00:12:24,683 --> 00:12:26,563
There's a bit of crackage,
a bit of weeping.
272
00:12:26,603 --> 00:12:29,243
That's the side to look at,
ignore that side.
273
00:12:29,283 --> 00:12:30,843
Oh, Maggie's got hers out!
274
00:12:30,883 --> 00:12:32,323
Oh, has everyone got theirs out?
275
00:12:32,363 --> 00:12:33,683
Don't follow the pressure.
276
00:12:33,723 --> 00:12:35,283
EXAGGERATED BREATHING
277
00:12:35,323 --> 00:12:38,403
Here we are. It's cracked
around the top but I expected that.
278
00:12:38,443 --> 00:12:39,723
That's nice and high.
279
00:12:39,763 --> 00:12:42,083
It's still a heart shape.
280
00:12:42,123 --> 00:12:44,883
I'm going to try and take it out
of the proving drawer.
281
00:12:44,923 --> 00:12:48,163
But for George,
his proving drawer technique...
282
00:12:48,203 --> 00:12:50,363
It's cracked a lot more than
what I would have liked.
283
00:12:50,403 --> 00:12:52,363
..hasn't proved to be a success.
284
00:12:52,403 --> 00:12:54,603
But I'm going to try
and disguise it.
285
00:12:54,643 --> 00:12:57,523
I've been criticised
for my presentation over the last
286
00:12:57,563 --> 00:13:01,083
few weeks, so I want to try
and have something nice to present.
287
00:13:01,123 --> 00:13:03,403
Oh! Oh, my God,
that looks beautiful!
288
00:13:03,443 --> 00:13:05,203
It looks good.
When you then try and move it,
289
00:13:05,243 --> 00:13:07,043
because it's going to
crack a little bit.
290
00:13:07,083 --> 00:13:08,763
You have to be very careful.
291
00:13:08,803 --> 00:13:10,803
Very slow and delicate.
292
00:13:10,843 --> 00:13:12,083
I just daren't do it.
293
00:13:12,123 --> 00:13:14,123
I just need to do it confidently.
294
00:13:14,163 --> 00:13:15,163
No messing about.
295
00:13:17,003 --> 00:13:18,723
Cracking on now.
296
00:13:18,763 --> 00:13:20,803
Come on, man, don't do this to me.
297
00:13:20,843 --> 00:13:23,323
I'm trying to find a bit
that doesn't look fragile.
298
00:13:23,363 --> 00:13:24,603
Slowly, slowly, slowly.
299
00:13:24,643 --> 00:13:25,643
Got it? Yep.
300
00:13:26,763 --> 00:13:28,043
So far, so good.
301
00:13:28,083 --> 00:13:29,563
Oh, don't put your fat finger in it.
302
00:13:29,603 --> 00:13:31,283
It's very collapse-y.
303
00:13:31,323 --> 00:13:33,883
Oh, my God, it's moving,
it's moving, it's moving.
304
00:13:33,923 --> 00:13:34,923
Oh, my God.
305
00:13:36,443 --> 00:13:38,763
Oh, my God! Phew!
306
00:13:38,803 --> 00:13:41,443
Bakers, you have ten minutes left!
307
00:13:41,483 --> 00:13:42,803
If you're lucky.
308
00:13:42,843 --> 00:13:45,403
All right, I need to get a move on.
I really need to get a move on.
309
00:13:45,443 --> 00:13:48,323
I'm going to cook the matza
for five minutes.
310
00:13:48,363 --> 00:13:49,923
All right, got to get it decorated.
311
00:13:51,363 --> 00:13:53,123
I made some little meringue kisses.
312
00:13:53,163 --> 00:13:54,323
It's not meant to be a candle!
313
00:13:55,803 --> 00:13:57,723
I'm putting charoset on.
314
00:13:57,763 --> 00:13:59,483
So, these are my spiced biscuits.
315
00:13:59,523 --> 00:14:03,923
So, I blitz them up, whip up some
cream, fold it in and then pipe.
316
00:14:03,963 --> 00:14:06,323
This my chocolate mascarpone.
317
00:14:06,363 --> 00:14:09,483
Raspberry coulis. Hopefully,
that doesn't make it all mushy.
318
00:14:11,363 --> 00:14:13,643
I think Paul and Prue might have
something to say
319
00:14:13,683 --> 00:14:14,803
about this presentation.
320
00:14:14,843 --> 00:14:17,443
They're always going on about
presentation, aren't they?
321
00:14:17,483 --> 00:14:19,003
I'd love it
if one day you just went...
322
00:14:21,683 --> 00:14:24,083
And then walked out, like that.
"See you later, guys."
323
00:14:24,123 --> 00:14:25,403
I think the colour's lovely.
324
00:14:25,443 --> 00:14:27,003
I don't know
whether it's appetising.
325
00:14:27,043 --> 00:14:28,963
Looks like some swamp creature.
326
00:14:29,003 --> 00:14:30,603
Bakers, you have one minute left.
327
00:14:30,643 --> 00:14:32,043
Aargh!
328
00:14:32,083 --> 00:14:33,563
Come on, nearly there.
329
00:14:33,603 --> 00:14:35,723
I'm just painting my matza.
330
00:14:35,763 --> 00:14:39,083
I'm putting frozen fruit on top.
Hopefully, it won't leak out.
331
00:14:39,123 --> 00:14:41,843
This here's the mango and
the blueberries.
332
00:14:41,883 --> 00:14:42,883
That's cute.
333
00:14:44,243 --> 00:14:45,563
Kiwis flying everywhere.
334
00:14:47,283 --> 00:14:50,723
Bakers, your time is up!
335
00:14:50,763 --> 00:14:52,003
Oh, that's it.
336
00:14:52,043 --> 00:14:55,243
Please step away from your pavlovas.
337
00:14:55,283 --> 00:14:58,003
Actually, I believe
the plural is pavlovae.
338
00:14:58,043 --> 00:15:00,083
Happy, yeah. Chuffed to bits.
339
00:15:01,203 --> 00:15:03,403
It's sunk, there's some cracks.
340
00:15:03,443 --> 00:15:04,643
It's a pavlova.
341
00:15:11,803 --> 00:15:16,923
Nine signature pavlovas baked in
just two hours 45 minutes
342
00:15:16,963 --> 00:15:19,843
now face the judgment of Paul
and Prue.
343
00:15:19,883 --> 00:15:21,443
Hello, Crystelle. Hello.
344
00:15:21,483 --> 00:15:23,083
Hi, Crystelle.
345
00:15:27,923 --> 00:15:31,283
Looks great.
Those little egg shapes are lovely.
346
00:15:31,323 --> 00:15:34,723
So I've got a coconut streusel base,
347
00:15:34,763 --> 00:15:37,403
a lime curd and then fresh kiwis.
348
00:15:37,443 --> 00:15:39,963
Delicious.
349
00:15:40,003 --> 00:15:44,243
Really strong lime, which goes
beautifully with the meringue.
350
00:15:44,283 --> 00:15:47,283
The sides are too thick.
You've got like an impenetrable wall
351
00:15:47,323 --> 00:15:49,083
you've got to get through.
352
00:15:49,123 --> 00:15:51,523
But flavours are great.
I'll take that.
353
00:15:55,763 --> 00:15:57,883
We have the pyramids in matza.
354
00:15:57,923 --> 00:15:59,723
So, just the basic pavlova then!
355
00:15:59,763 --> 00:16:01,203
Just the basic pavlova.
356
00:16:01,243 --> 00:16:03,083
The idea is very good.
357
00:16:03,123 --> 00:16:04,643
It's a little bit untidy.
358
00:16:04,683 --> 00:16:06,363
It's cracked a little bit.
359
00:16:06,403 --> 00:16:08,123
And that is so unusual.
360
00:16:08,163 --> 00:16:10,683
You get the dates first
and then the orange.
361
00:16:10,723 --> 00:16:12,443
It's a great blend of flavours.
362
00:16:12,483 --> 00:16:14,043
And it works in that pavlova.
363
00:16:14,083 --> 00:16:16,723
I would have thought it wouldn't
have enough acidity, but it does.
364
00:16:16,763 --> 00:16:18,323
Jurgen's back. Thank you!
365
00:16:18,363 --> 00:16:20,483
Mazel tov.
366
00:16:23,523 --> 00:16:26,323
I mean, it's not the most
attractive looking pavlova,
367
00:16:26,363 --> 00:16:28,163
because that green is... It looks...
368
00:16:28,203 --> 00:16:29,883
PAUL LAUGHS
369
00:16:29,923 --> 00:16:33,043
It is blueberry,
rosemary and lemon curd.
370
00:16:33,083 --> 00:16:35,963
Like something out of a Willy Wonka
factory, innit?
371
00:16:36,003 --> 00:16:38,083
I like the rosemary.
Very good lemon curd.
372
00:16:38,123 --> 00:16:39,683
The flavours are spot on.
373
00:16:39,723 --> 00:16:41,963
I just think it's a little
bit stodgy.
374
00:16:45,403 --> 00:16:48,003
Love the appearance.
Has cracked a little bit.
375
00:16:50,443 --> 00:16:53,923
I would have put more raspberry,
less chocolate.
376
00:16:53,963 --> 00:16:56,563
The chocolate is so dominant. OK.
377
00:17:00,083 --> 00:17:02,643
George, I think it looks awful. OK.
378
00:17:02,683 --> 00:17:04,283
The baking hasn't worked either,
379
00:17:04,323 --> 00:17:06,523
that idea of putting
it in the proving drawer
380
00:17:06,563 --> 00:17:08,523
to get that sort of crack in there.
381
00:17:08,563 --> 00:17:10,683
It's all marshmallow, isn't it?
382
00:17:10,723 --> 00:17:12,323
What you need to do is hollow it
out more,
383
00:17:12,363 --> 00:17:13,683
because the flavours are great.
384
00:17:13,723 --> 00:17:15,123
The speculoos with the lemon.
385
00:17:15,163 --> 00:17:16,723
Absolutely delicious.
386
00:17:16,763 --> 00:17:18,243
It's not all bad news. Thank you.
387
00:17:20,003 --> 00:17:22,203
It's very...informal I think is
a good word to use.
388
00:17:22,243 --> 00:17:24,203
Exactly.
Higgledy-piggledy.
389
00:17:25,283 --> 00:17:27,203
I think structurally it's lost
its way.
390
00:17:27,243 --> 00:17:29,163
It's collapsed a little bit on
the side. Yes.
391
00:17:29,203 --> 00:17:30,523
I think the flavour's lovely.
392
00:17:30,563 --> 00:17:32,363
I think it does look a bit of
a mess.
393
00:17:35,163 --> 00:17:37,803
It looks really summary
and delicious.
394
00:17:37,843 --> 00:17:40,163
I think you could have baked it
a little bit longer.
395
00:17:40,203 --> 00:17:43,003
Because of that, it's broken away.
Yes.
396
00:17:44,323 --> 00:17:47,683
Mm. Flavours are so fresh
and summery.
397
00:17:47,723 --> 00:17:50,243
The peachy cream is just delicious.
Yeah.
398
00:17:50,283 --> 00:17:51,643
Thank you. Thank you. Thank you.
399
00:17:54,003 --> 00:17:56,163
It looks fantastic.
The decoration looks very good.
400
00:17:56,203 --> 00:17:58,163
But...
Oh, gosh.
401
00:17:58,203 --> 00:18:01,003
The proof is literally in the
fitting.
402
00:18:02,483 --> 00:18:04,043
Wow, it's like an Eton mess.
403
00:18:04,083 --> 00:18:06,803
The aquafaba doesn't
hold up well at all.
404
00:18:07,843 --> 00:18:09,363
They're not very strong flavours.
405
00:18:09,403 --> 00:18:11,523
They're not tangy enough,
they're not tart enough.
406
00:18:11,563 --> 00:18:14,643
If you get a slice of the
candied peach, it's good.
407
00:18:14,683 --> 00:18:18,003
But the sort of sloppy bit in the
middle, that's not really nice.
408
00:18:23,323 --> 00:18:25,283
That looks amazing.
I love the edge.
409
00:18:25,323 --> 00:18:28,523
Just so casually but delicately
swirled.
410
00:18:28,563 --> 00:18:31,043
Beautiful. Right, let's have a look,
shall we?
411
00:18:31,083 --> 00:18:32,403
That just falls through.
412
00:18:32,443 --> 00:18:33,763
Are you excited?
413
00:18:33,803 --> 00:18:36,163
I am. That's for you, Prue.
Look at that!
414
00:18:36,203 --> 00:18:39,123
It's filled with Chantilly cream and
a mango and passion fruit coulis.
415
00:18:39,163 --> 00:18:41,963
It's a lovely soft but stable
middle.
416
00:18:42,003 --> 00:18:43,563
And crunchy outside.
417
00:18:46,003 --> 00:18:47,323
I think it's wonderful.
418
00:18:47,363 --> 00:18:49,923
The acidity and the cream
is just lovely.
419
00:18:49,963 --> 00:18:52,723
It's a nice marshmallow in that.
It's stable enough to hold it.
420
00:18:52,763 --> 00:18:54,803
It's quite difficult to get
that balance
421
00:18:54,843 --> 00:18:57,123
but I think the way you've done
the top and the chocolate,
422
00:18:57,163 --> 00:18:58,563
I can't, you know...
Wow.
423
00:18:58,603 --> 00:19:00,403
Well done. Well done.
424
00:19:00,443 --> 00:19:02,443
Thank you, Paul. Thank you.
425
00:19:04,523 --> 00:19:05,683
Wow!
426
00:19:05,723 --> 00:19:08,403
Were you expecting that?
No. No, not at all.
427
00:19:08,443 --> 00:19:10,243
I can't believe it. Hollywood
handshake.
428
00:19:10,283 --> 00:19:12,323
My work here is done now.
429
00:19:12,363 --> 00:19:16,643
Paul said Jurgen is back so I take
that comment. It's great.
430
00:19:16,683 --> 00:19:18,963
I need to do well in the Technical,
definitely.
431
00:19:19,003 --> 00:19:22,323
Going to go in with a positive
attitude and do my best.
432
00:19:22,363 --> 00:19:24,483
All still to play for in
Dessert Week.
433
00:19:28,203 --> 00:19:30,803
NOEL: The bakers could practise
their pavlovas.
434
00:19:30,843 --> 00:19:33,403
But their next challenge is
a complete mystery.
435
00:19:35,883 --> 00:19:39,123
Bakers, welcome back to the tent
for your Technical Challenge,
436
00:19:39,163 --> 00:19:43,243
which today has been set by the
evil Pruella De Ville.
437
00:19:43,283 --> 00:19:47,523
This recipe requires some
serious multitasking.
438
00:19:47,563 --> 00:19:49,003
So get organised.
439
00:19:50,283 --> 00:19:52,283
Shivers up my spine.
440
00:19:52,323 --> 00:19:54,003
As ever, this task is judged blind
441
00:19:54,043 --> 00:19:56,363
so we asked the judges to
leave the tent.
442
00:19:57,763 --> 00:20:01,363
For your Technical Challenge, evil
Prue would like you each
443
00:20:01,403 --> 00:20:05,443
to make four individual
sticky toffee puddings.
444
00:20:05,483 --> 00:20:08,843
Your sticky toffee puddings need
to be perfectly baked
445
00:20:08,883 --> 00:20:11,963
and served with
sticky toffee sauce.
446
00:20:12,003 --> 00:20:14,523
I would've thought that was obvious.
You would've thought so.
447
00:20:14,563 --> 00:20:17,843
Your sticky toffee pudding should be
decorated with tuile triangles
448
00:20:17,883 --> 00:20:21,083
and served alongside a smooth
creme anglaise.
449
00:20:21,123 --> 00:20:22,443
TOGETHER: Mm.
450
00:20:22,483 --> 00:20:24,643
You have 90 minutes.
451
00:20:24,683 --> 00:20:26,443
On your marks.
Get set.
452
00:20:26,483 --> 00:20:27,643
Bake!
453
00:20:30,283 --> 00:20:31,523
Why?
454
00:20:32,683 --> 00:20:35,123
I love sticky toffee pudding.
It's great, isn't it?
455
00:20:35,163 --> 00:20:37,283
My husband makes the sticky toffee
pudding at home.
456
00:20:37,323 --> 00:20:39,763
That's his thing so I never have
to make it.
457
00:20:39,803 --> 00:20:41,083
Now I wish I had.
458
00:20:41,123 --> 00:20:43,763
I've never, ever made one.
459
00:20:43,803 --> 00:20:45,323
We'll see how it goes.
460
00:20:45,363 --> 00:20:48,403
This may be "I never have before,
maybe never, ever again".
461
00:20:50,003 --> 00:20:51,843
PAUL: So, Pru, sticky toffee
pudding.
462
00:20:51,883 --> 00:20:53,963
Who doesn't like a sticky toffee
pudding?
463
00:20:54,003 --> 00:20:55,803
It's quite a complicated challenge.
464
00:20:55,843 --> 00:20:58,843
They have to make a pudding,
they have to make a caramel sauce,
465
00:20:58,883 --> 00:21:01,443
a creme anglaise, and they have
to make tuile.
466
00:21:01,483 --> 00:21:03,683
Of course, the sponge is the most
important thing.
467
00:21:03,723 --> 00:21:06,443
The problem might be that they'll
think it's cooked
468
00:21:06,483 --> 00:21:09,243
when it's not, so the danger is
slightly under-cooking.
469
00:21:10,323 --> 00:21:12,883
That is a lovely, light sponge.
470
00:21:12,923 --> 00:21:14,763
You can see it's baked all
the way through,
471
00:21:14,803 --> 00:21:16,723
with that beautiful caramel
on the top.
472
00:21:16,763 --> 00:21:18,643
Creme anglaise is beautifully
smooth.
473
00:21:18,683 --> 00:21:20,323
And it's that blend between the two.
474
00:21:20,363 --> 00:21:21,963
The whole lot is lovely together.
475
00:21:22,003 --> 00:21:24,163
I'm sure a couple of them
will get it spot on.
476
00:21:24,203 --> 00:21:26,163
I don't think we'll have
any disasters.
477
00:21:28,203 --> 00:21:31,283
This recipe seems quite brief
and complicated.
478
00:21:31,323 --> 00:21:33,843
I've got to make the tuile first,
which I've never done before.
479
00:21:33,883 --> 00:21:35,643
I think it's a really thin,
skinny biscuit.
480
00:21:35,683 --> 00:21:37,963
Tuile? Tuile? Tuile?
481
00:21:38,003 --> 00:21:40,603
Cook the butter, lemon juice and
liquid glucose.
482
00:21:40,643 --> 00:21:43,843
Remove from the heat and stir in
the dry ingredients.
483
00:21:43,883 --> 00:21:47,483
Right, hazelnuts, sesame seeds,
flour, butter.
484
00:21:47,523 --> 00:21:48,963
Is this right?
485
00:21:49,003 --> 00:21:50,123
OK.
486
00:21:50,163 --> 00:21:52,083
So that's sitting in that pan.
Got to let it rest.
487
00:21:52,123 --> 00:21:53,643
I am now on "make toffee sauce".
488
00:21:53,683 --> 00:21:55,603
The sauce is the best part,
hands down.
489
00:21:55,643 --> 00:21:58,763
Make a wet caramel, then add the
cream, butter and vanilla.
490
00:21:58,803 --> 00:22:00,483
Make a wet caramel.
491
00:22:00,523 --> 00:22:03,243
Does that mean that you put
water in the caramel?
492
00:22:03,283 --> 00:22:04,523
I don't know.
493
00:22:04,563 --> 00:22:06,963
Hot water speeds up the absorption
of liquid.
494
00:22:07,003 --> 00:22:10,123
I've got to wait for this now to go
to a nice golden colour.
495
00:22:10,163 --> 00:22:11,963
It's starting to brown.
496
00:22:12,003 --> 00:22:14,923
Now is the fun part -
pouring the cream.
497
00:22:14,963 --> 00:22:17,763
It's coming but there's some lumps
of crystals in there.
498
00:22:18,803 --> 00:22:20,443
This is going to burn.
499
00:22:20,483 --> 00:22:23,483
I need to add some vanilla to take
out the burning smell.
500
00:22:25,083 --> 00:22:27,963
That doesn't look very caramelly,
does it? Ah!
501
00:22:28,003 --> 00:22:29,323
No!
502
00:22:32,003 --> 00:22:35,043
Should bake my tuile because I'll
need the oven for the pudding.
503
00:22:35,083 --> 00:22:38,483
Spread the tuile mixture into
a rectangle.
504
00:22:38,523 --> 00:22:40,963
It's not really a rectangle, is it?
505
00:22:41,003 --> 00:22:42,243
Tuile is in.
506
00:22:42,283 --> 00:22:45,883
There is no guidance whatsoever.
The point there is "bake".
507
00:22:45,923 --> 00:22:47,323
Oh!
508
00:22:47,363 --> 00:22:50,043
Oh, no! She died. Do you think
I can just use it?
509
00:22:50,083 --> 00:22:52,603
It's fine. They won't know.
510
00:22:52,643 --> 00:22:54,523
Oh, no. Today's just not my day.
511
00:22:55,563 --> 00:22:57,563
Right.
512
00:22:57,603 --> 00:23:01,523
Bakers, half of you are halfway
through.
513
00:23:01,563 --> 00:23:04,963
The other half have half
a challenge left.
514
00:23:05,003 --> 00:23:07,043
You're halfway through.
515
00:23:07,083 --> 00:23:08,523
This is coming out.
516
00:23:08,563 --> 00:23:10,003
Come on, come on, come on.
517
00:23:10,043 --> 00:23:13,243
So we let this cool a little bit
and then I'll cut it.
518
00:23:13,283 --> 00:23:16,803
And the next step is to make
the pudding batter.
519
00:23:16,843 --> 00:23:19,003
We've got the chopped dates,
the self-raising flour,
520
00:23:19,043 --> 00:23:20,963
butter, dark chopped dates sugar
and butter.
521
00:23:21,003 --> 00:23:23,283
I've said but already, haven't I?
And the chopped dates.
522
00:23:24,403 --> 00:23:27,323
I've got some butter
and sugar in here.
523
00:23:27,363 --> 00:23:29,163
Not sure if I need the flour.
524
00:23:29,203 --> 00:23:31,323
I have my doubts somehow.
525
00:23:31,363 --> 00:23:32,963
I'm just going to read
the recipe again.
526
00:23:33,003 --> 00:23:34,123
Maggie. Hello.
527
00:23:34,163 --> 00:23:36,563
I'm going to write number 11.
Anything will help.
528
00:23:36,603 --> 00:23:40,163
"Push Paul into a ditch."
529
00:23:41,323 --> 00:23:44,163
Number 12. "Maggie gets taken
away by the police."
530
00:23:44,203 --> 00:23:48,403
Now, when they ask you about the
recipe go, "What are these?"
531
00:23:48,443 --> 00:23:50,763
What's next? I've got butter
on my face.
532
00:23:50,803 --> 00:23:53,083
Spoon some of the toffee sauce into
the pudding mould.
533
00:23:53,123 --> 00:23:56,003
It's always gutting when you turn
them out and there's no sauce.
534
00:23:56,043 --> 00:23:58,963
Divide the batter up equally
into the moulds.
535
00:23:59,003 --> 00:24:00,203
Looks good.
536
00:24:00,243 --> 00:24:02,683
It's looking runny but stay with it,
Mag.
537
00:24:02,723 --> 00:24:04,563
Don't change anything now.
538
00:24:04,603 --> 00:24:05,923
Going in.
539
00:24:05,963 --> 00:24:07,283
I'll check in 20 minutes.
540
00:24:07,323 --> 00:24:09,163
I'll go for 15 minutes to start
with, then,
541
00:24:09,203 --> 00:24:10,443
seeing as no-one knows.
542
00:24:10,483 --> 00:24:13,243
Don't know how long for. I'm going
for 15 minutes initially.
543
00:24:13,283 --> 00:24:14,683
And see what happens.
544
00:24:14,723 --> 00:24:16,043
Now, you got a handshake.
545
00:24:16,083 --> 00:24:19,123
I was wondering if you would get
a tattoo to commemorate?
546
00:24:19,163 --> 00:24:20,323
What would it look like?
547
00:24:20,363 --> 00:24:24,963
A sort of greasy, chubby-fingered
hand on a part of your body.
548
00:24:25,003 --> 00:24:27,763
Whereabouts?
Well, I daren't say.
549
00:24:30,003 --> 00:24:32,963
Bakers, you have half an hour left.
What are you doing with that?
550
00:24:33,003 --> 00:24:35,363
Well, I just get upset when one
of the bakers leaves.
551
00:24:35,403 --> 00:24:37,083
So this week I'm going to
go instead.
552
00:24:37,123 --> 00:24:38,403
Good idea.
553
00:24:38,443 --> 00:24:41,523
I'm making the creme anglaise.
It's just thin custard.
554
00:24:41,563 --> 00:24:44,403
I've never made a real custard with
eggs before.
555
00:24:44,443 --> 00:24:45,963
Not a good start.
556
00:24:46,003 --> 00:24:48,483
I'm warming the milk and the cream
and the vanilla together.
557
00:24:48,523 --> 00:24:50,963
And then I'll start adding a little
bit of the milk at a time.
558
00:24:51,003 --> 00:24:52,963
I can always do with a workout.
559
00:24:53,003 --> 00:24:56,523
It's a very fine balance, where it
goes from custard to fried egg.
560
00:24:56,563 --> 00:24:58,643
This is probably the only
thing that's right,
561
00:24:58,683 --> 00:25:01,363
and if I burn this then I'm
really stuffed.
562
00:25:01,403 --> 00:25:03,603
Yeah, that's nice.
Oh, no!
563
00:25:03,643 --> 00:25:05,203
There's lumps in it.
564
00:25:05,243 --> 00:25:06,483
Hot!
565
00:25:06,523 --> 00:25:08,723
I feel like it definitely is
scrambled.
566
00:25:08,763 --> 00:25:12,163
Bakers, you have 15 minutes.
SHE GASPS
567
00:25:12,203 --> 00:25:13,603
I was going to say that.
568
00:25:13,643 --> 00:25:14,963
The creme anglaise is done.
569
00:25:15,003 --> 00:25:17,763
All I have to wait for is the
puddings to cook.
570
00:25:17,803 --> 00:25:19,683
They haven't collapsed.
571
00:25:19,723 --> 00:25:23,723
No. The skewer's wet, but that wet
could be the caramel sauce.
572
00:25:23,763 --> 00:25:25,243
I just don't want them to be raw.
573
00:25:25,283 --> 00:25:27,683
They're rising. I'm going to do them
for another two minutes
574
00:25:27,723 --> 00:25:29,603
cos they're soggy.
All right, Maggie?
575
00:25:29,643 --> 00:25:31,083
Ha! I looked in the oven?
576
00:25:31,123 --> 00:25:33,163
I've just got little splodgy messes
in the bottom
577
00:25:33,203 --> 00:25:34,563
of the pudding basins.
578
00:25:34,603 --> 00:25:36,523
It's just sunk into a gluey mess.
579
00:25:37,923 --> 00:25:40,043
I must have left something out
but I don't think I did.
580
00:25:40,083 --> 00:25:42,563
It's all ticked off.
On the other page is...
581
00:25:42,603 --> 00:25:44,963
There's no flour.
No, there is flour.
582
00:25:45,003 --> 00:25:46,723
There you go, yeah.
Ah!
583
00:25:46,763 --> 00:25:47,963
Right.
584
00:25:48,003 --> 00:25:50,683
That's what I didn't do. I knew
there was something.
585
00:25:50,723 --> 00:25:53,203
Bakers, you have five minutes left!
586
00:25:53,243 --> 00:25:54,963
Time to get them out.
587
00:25:55,003 --> 00:25:56,363
Shaky, shaky, shaky.
588
00:25:56,403 --> 00:25:58,003
There's sticky toffee pudding.
589
00:26:00,923 --> 00:26:03,483
I think I should turn them out
while they're still warm.
590
00:26:03,523 --> 00:26:05,283
Are you doing a magic trick?
591
00:26:05,323 --> 00:26:08,763
I will need three of those and a
little ball with that one.
592
00:26:08,803 --> 00:26:11,003
How on earth...? Do I just...?
SHE GASPS
593
00:26:12,283 --> 00:26:13,723
Come on.
594
00:26:15,243 --> 00:26:17,083
I'll take that. Boom.
595
00:26:18,883 --> 00:26:21,003
I think it looks pudding-y.
596
00:26:21,043 --> 00:26:22,483
Ah!
597
00:26:22,523 --> 00:26:24,203
Oh, disaster!
598
00:26:24,243 --> 00:26:25,883
They're raw!
599
00:26:26,923 --> 00:26:28,563
It's all over.
600
00:26:28,603 --> 00:26:30,083
Let's go for it.
601
00:26:34,603 --> 00:26:36,403
You've got to laugh, I'll say.
602
00:26:39,283 --> 00:26:42,163
Anybody watching will feel very
sorry for me.
603
00:26:42,203 --> 00:26:45,203
Bakers, you have one minute left.
604
00:26:45,243 --> 00:26:46,563
Ay caramba!
605
00:26:46,603 --> 00:26:48,403
Right, best looking tuiles.
606
00:26:48,443 --> 00:26:51,123
They're breaking! I should've done
it while they were still hot.
607
00:26:51,163 --> 00:26:52,483
How many have I done so far, Matt?
608
00:26:52,523 --> 00:26:53,963
I feel like this might
be your third.
609
00:26:54,003 --> 00:26:55,603
I might just have to mash that
back up.
610
00:26:55,643 --> 00:26:56,963
Mash it up!
611
00:26:57,003 --> 00:26:58,323
Either side.
612
00:26:58,363 --> 00:27:00,683
Do you think they'll notice if
I squash them in?
613
00:27:00,723 --> 00:27:02,283
The sauces go on the side.
614
00:27:02,323 --> 00:27:03,963
Toffee sauce. It's not the best.
615
00:27:04,003 --> 00:27:06,163
True nightmare.
I suppose that's it?
616
00:27:06,203 --> 00:27:08,243
Et voila!
617
00:27:08,283 --> 00:27:11,363
Bakers, your time is up.
618
00:27:11,403 --> 00:27:13,443
Jeez. That was close, eh?
619
00:27:13,483 --> 00:27:17,723
Place your sticky toffee puddings
behind your photographs.
620
00:27:17,763 --> 00:27:19,523
I didn't put the flour in.
621
00:27:19,563 --> 00:27:22,123
It was one line on the next page.
On the other page!
622
00:27:22,163 --> 00:27:23,763
I didn't see it, did I?
623
00:27:23,803 --> 00:27:27,443
Paul and Prue are looking for four
rich sticky toffee puddings,
624
00:27:27,483 --> 00:27:30,083
silky toffee sauce,
smooth creme anglaise
625
00:27:30,123 --> 00:27:32,363
and eight perfectly crispy tuiles.
626
00:27:32,403 --> 00:27:35,683
And they'll have no idea whose
is whose.
627
00:27:35,723 --> 00:27:37,123
Right.
628
00:27:37,163 --> 00:27:39,563
We've got eight tuiles...
Mm-hm.
629
00:27:39,603 --> 00:27:40,963
..with a bit of a snap.
630
00:27:41,003 --> 00:27:43,363
The pudding looks pretty solid.
631
00:27:43,403 --> 00:27:46,643
The crumb's good. The sauce is
a little bit stiff.
632
00:27:46,683 --> 00:27:48,363
Let's see what the anglaise is like.
633
00:27:48,403 --> 00:27:49,843
That's very good.
634
00:27:51,523 --> 00:27:54,603
That's not bad, that.
I must say, that is delicious.
635
00:27:54,643 --> 00:27:58,323
OK, moving on. We have eight tuiles,
all pretty uniform.
636
00:27:58,363 --> 00:27:59,883
Really nice and thin.
637
00:27:59,923 --> 00:28:01,763
Now, this looks...
Stodgy.
638
00:28:01,803 --> 00:28:03,123
..quite raw.
639
00:28:04,803 --> 00:28:07,443
Yeah.
It's very, very under baked.
640
00:28:07,483 --> 00:28:09,483
Eight nice tuiles, these.
Very nice tuile.
641
00:28:09,523 --> 00:28:12,083
Nice shape.
I'm impressed with the custards.
642
00:28:12,123 --> 00:28:13,363
Perfect.
643
00:28:13,403 --> 00:28:15,443
It looks a little stodgy and
under baked.
644
00:28:15,483 --> 00:28:19,923
It's a pity, because I had a bit of
the cooked bit and it's delicious.
645
00:28:19,963 --> 00:28:22,803
A few issues. This looks like a fair
old disaster, here.
646
00:28:22,843 --> 00:28:26,123
Wow. The sticky toffee puddings
obviously came out too early.
647
00:28:26,163 --> 00:28:27,883
They've managed to bake on the
outside
648
00:28:27,923 --> 00:28:29,363
but the inside's just raw.
649
00:28:29,403 --> 00:28:32,003
That's not bad. It's a little bit
long on the caramel.
650
00:28:32,043 --> 00:28:35,043
This is just on the turn.
Yeah, it's curdled.
651
00:28:36,243 --> 00:28:38,603
We have eight fairly even tuiles.
652
00:28:38,643 --> 00:28:40,763
And rather nice looking puddings.
653
00:28:40,803 --> 00:28:42,763
That's well baked, that one. Nice.
654
00:28:42,803 --> 00:28:44,563
The anglaise is good.
655
00:28:44,603 --> 00:28:45,963
Neat tuiles.
656
00:28:46,003 --> 00:28:47,203
Sponge is good.
657
00:28:47,243 --> 00:28:49,283
Overall, that's pretty decent,
actually.
658
00:28:49,323 --> 00:28:50,603
Moving on.
659
00:28:50,643 --> 00:28:51,963
Rather underdone, I think.
660
00:28:52,003 --> 00:28:53,923
Yeah, a little bit raw
in the middle.
661
00:28:53,963 --> 00:28:55,523
Let's have a look at the sauces.
662
00:28:58,123 --> 00:28:59,723
So they've gone slightly over
the edge.
663
00:28:59,763 --> 00:29:01,043
It's gone almost treacle.
664
00:29:01,083 --> 00:29:03,843
Right. Burnt tuiles. Burnt to a
cinder, aren't they?
665
00:29:03,883 --> 00:29:05,763
Rather a funny shape.
Scrambled egg.
666
00:29:05,803 --> 00:29:09,083
Scrambled.
And underdone caramel.
667
00:29:09,123 --> 00:29:10,363
Oh, dear.
668
00:29:12,283 --> 00:29:13,723
And that is raw.
669
00:29:13,763 --> 00:29:16,123
That's a shame.
Oh, dear.
670
00:29:16,163 --> 00:29:18,563
Well, funnily enough, those tuiles
look really good.
671
00:29:18,603 --> 00:29:20,843
Don't they!
PRUE LAUGHS
672
00:29:20,883 --> 00:29:24,323
Do you know what it looks like?
Caramelised onion chutney.
673
00:29:24,363 --> 00:29:26,963
That's exactly what it looks like.
Burnt to a cinder.
674
00:29:27,003 --> 00:29:28,363
Are you not going to try?
675
00:29:28,403 --> 00:29:30,443
I'll leave it, thanks.
676
00:29:30,483 --> 00:29:31,963
Moving on.
Last one.
677
00:29:32,003 --> 00:29:34,283
These tuiles don't look too bad.
I quite like the colour.
678
00:29:34,323 --> 00:29:36,283
We have a baked sponge.
679
00:29:36,323 --> 00:29:38,603
Let's have a look at the caramel.
680
00:29:38,643 --> 00:29:42,243
THEY LAUGH
681
00:29:42,283 --> 00:29:43,803
Whisper it out.
Come on.
682
00:29:43,843 --> 00:29:46,123
Do it like a bottle of ketchup,
maybe? Come on.
683
00:29:48,723 --> 00:29:50,243
Ah!
684
00:29:50,283 --> 00:29:52,003
We have fully fledged toffee.
685
00:29:52,043 --> 00:29:53,723
Wow.
Yeah, I'm in.
686
00:29:53,763 --> 00:29:55,483
This is going to be interesting.
687
00:29:55,523 --> 00:29:58,323
NOEL: Paul and Prue will now rank
the sticky toffee puddings
688
00:29:58,363 --> 00:29:59,803
from worst to best.
689
00:29:59,843 --> 00:30:02,803
In ninth place, this one.
690
00:30:02,843 --> 00:30:05,243
Oh, Maggie. This was a fair old
disaster, wasn't it?
691
00:30:05,283 --> 00:30:09,563
I made for you a gluten-free
sticky toffee pudding.
692
00:30:09,603 --> 00:30:11,323
Did you forget to put the flour in?
Yes.
693
00:30:11,363 --> 00:30:12,643
Oh, bad luck.
694
00:30:12,683 --> 00:30:14,883
In eighth spot we have this one.
695
00:30:14,923 --> 00:30:17,963
Amanda - raw, you burnt the tuiles,
you've scrambled
696
00:30:18,003 --> 00:30:19,403
the creme anglaise
697
00:30:19,443 --> 00:30:21,243
and your caramel's not
caramelised enough.
698
00:30:21,283 --> 00:30:22,763
But besides that, brilliant.
699
00:30:24,003 --> 00:30:26,003
In seventh place, we have this one.
700
00:30:26,043 --> 00:30:30,203
George. Very raw puddings, sadly.
701
00:30:30,243 --> 00:30:31,603
Freya is sixth.
702
00:30:31,643 --> 00:30:32,843
Crystelle is fifth.
703
00:30:32,883 --> 00:30:34,123
Giuseppe, fourth.
704
00:30:34,163 --> 00:30:35,443
And Chigs is third.
705
00:30:35,483 --> 00:30:37,203
So in second spot we have...
706
00:30:39,363 --> 00:30:41,163
..this one. Whose is this?
707
00:30:41,203 --> 00:30:44,683
Lizzie. Your sponge is pretty good,
creme anglaise is good,
708
00:30:44,723 --> 00:30:46,883
and your caramel sauce is good.
Well done.
709
00:30:46,923 --> 00:30:50,003
Which means we have Jurgen.
710
00:30:54,203 --> 00:30:57,843
Really nice sticky toffee puddings,
very good tuile,
711
00:30:57,883 --> 00:31:00,603
excellent creme anglaise,
perfect sauce.
712
00:31:00,643 --> 00:31:02,603
Very good.
Thank you. Thank you.
713
00:31:02,643 --> 00:31:05,003
Yeah, it's wonderful. I hardly can
believe it.
714
00:31:05,043 --> 00:31:06,723
Winning the Technical in
Dessert Week -
715
00:31:06,763 --> 00:31:08,163
one I was afraid of.
716
00:31:08,203 --> 00:31:13,163
But it seems I have to be afraid to
be on the spot and concentrated.
717
00:31:13,203 --> 00:31:14,483
Who knows what happened there?
718
00:31:14,523 --> 00:31:17,363
I came second, so thanks everyone
else for under-cooking.
719
00:31:17,403 --> 00:31:22,283
I will never, ever, ever, ever bake
a sticky toffee pudding again.
720
00:31:22,323 --> 00:31:24,243
My husband's the expert.
I don't need to.
721
00:31:24,283 --> 00:31:25,763
He's got to be good at something.
722
00:31:25,803 --> 00:31:28,603
I knew there had to be flour and I
just couldn't see it.
723
00:31:28,643 --> 00:31:31,283
Nothing you can do when you've made
a very silly mistake.
724
00:31:31,323 --> 00:31:34,203
I love making it really
hard for myself,
725
00:31:34,243 --> 00:31:37,363
so tomorrow I'll just have to
do amazingly.
726
00:31:43,803 --> 00:31:45,883
NOEL: Just one more challenge
remains
727
00:31:45,923 --> 00:31:50,163
before Prue and Paul decide
Dessert Week's Star Baker
728
00:31:50,203 --> 00:31:52,483
and who will be asked to
leave the tent.
729
00:31:55,603 --> 00:31:57,763
Bakers, I hope you are rested
730
00:31:57,803 --> 00:32:00,163
and ready for your
Showstopper Challenge.
731
00:32:00,203 --> 00:32:04,163
Today, Paul and Prue would love you
to make a celebratory
732
00:32:04,203 --> 00:32:06,763
joconde imprime dessert -
733
00:32:06,803 --> 00:32:10,923
an impressive, multilayered dessert
wrapped in a joconde collar.
734
00:32:10,963 --> 00:32:14,963
Now, the collar is a key element
and must be highly decorative.
735
00:32:15,003 --> 00:32:20,123
Classically, a joconde is a whisked
sponge with ground almonds.
736
00:32:20,163 --> 00:32:22,003
You have 4.5 hours.
737
00:32:22,043 --> 00:32:25,123
Unfortunately, we've used four hours
explaining to you
738
00:32:25,163 --> 00:32:27,083
what this challenge is. You've got
half an hour.
739
00:32:27,123 --> 00:32:28,403
Good luck.
On your marks.
740
00:32:28,443 --> 00:32:30,203
Get set.
Bake.
741
00:32:33,803 --> 00:32:36,563
Taken from the French nickname
for the Mona Lisa,
742
00:32:36,603 --> 00:32:39,043
the Joconde, the judges are
expecting
743
00:32:39,083 --> 00:32:42,643
highly decorative designs to be
baked into the bakers' own
744
00:32:42,683 --> 00:32:44,603
joconde-collared masterpieces.
745
00:32:44,643 --> 00:32:47,603
The idea is that our jocondes needs
to be as decorative
746
00:32:47,643 --> 00:32:50,043
as the Mona Lisa.
So no pressure.
747
00:32:50,083 --> 00:32:53,003
I've been to see the Mona Lisa and
I didn't really like it that much.
748
00:32:53,043 --> 00:32:55,243
I was like, "Is this it?"
749
00:32:55,283 --> 00:32:59,683
PRUE: What we're asking for is a
collar made of joconde sponge
750
00:32:59,723 --> 00:33:03,003
which has been imprinted
with a design.
751
00:33:03,043 --> 00:33:05,283
They can do anything they like by
way of dessert
752
00:33:05,323 --> 00:33:07,923
inside this imprime collar.
753
00:33:07,963 --> 00:33:10,603
PAUL: Now, they're could be moose,
there could be bavarois,
754
00:33:10,643 --> 00:33:13,083
there could be creme pat, there
could be jelly, dacquoise -
755
00:33:13,123 --> 00:33:14,363
anything they want.
756
00:33:14,403 --> 00:33:18,683
But it's about getting it all set.
Timing has to be right.
757
00:33:18,723 --> 00:33:20,323
We're over a third of the way
through
758
00:33:20,363 --> 00:33:22,683
and we're left with nine fantastic
bakers.
759
00:33:22,723 --> 00:33:25,203
So I'm expecting the best of
the best.
760
00:33:27,043 --> 00:33:29,083
Hi, Lizzie.
Hello. Hello, Lizzie.
761
00:33:29,123 --> 00:33:32,283
Lizzie, we want to hear about your
joconde imprime.
762
00:33:32,323 --> 00:33:33,883
So it's a local version.
763
00:33:33,923 --> 00:33:37,363
So I'm doing the Liverpool skyscape
on a hazelnut joconde.
764
00:33:37,403 --> 00:33:39,203
I'm going to pipe it all in red
and blue
765
00:33:39,243 --> 00:33:40,603
for the two football clubs.
766
00:33:40,643 --> 00:33:41,923
Lovely.
767
00:33:41,963 --> 00:33:45,163
NOEL: Liverpool's iconic skyline
will surround Lizzie's
768
00:33:45,203 --> 00:33:47,603
layered desert of chocolate
genoise sponge,
769
00:33:47,643 --> 00:33:51,483
hazelnut and pecan dacquoise
and pecan parfait,
770
00:33:51,523 --> 00:33:54,523
topped with a dark chocolate and
moonshine ganache.
771
00:33:54,563 --> 00:33:56,323
I think it's wonderfully ambitious.
772
00:33:56,363 --> 00:33:58,403
All you have to do is produce it.
773
00:33:58,443 --> 00:34:00,803
You have the people of Liverpool
behind you.
774
00:34:00,843 --> 00:34:02,203
Especially this one.
775
00:34:03,883 --> 00:34:05,643
So this is the design paste.
776
00:34:05,683 --> 00:34:07,723
Basically, it's just a cake batter.
777
00:34:07,763 --> 00:34:10,123
NOEL: To create their
joconde imprime,
778
00:34:10,163 --> 00:34:13,483
the bakers must begin by piping
their intricate designs.
779
00:34:13,523 --> 00:34:14,803
I drew out the template myself.
780
00:34:14,843 --> 00:34:16,243
Just thought, "Make it look nice."
781
00:34:16,283 --> 00:34:19,523
But Jurgen's the only baker making
sure his joconde collar
782
00:34:19,563 --> 00:34:21,323
not only looks the part...
783
00:34:21,363 --> 00:34:23,843
♪ Dum dah da-da-da dum
784
00:34:23,883 --> 00:34:26,123
♪ Da-dum da-dum. ♪
785
00:34:26,163 --> 00:34:28,123
..but sounds the part, too.
786
00:34:28,163 --> 00:34:31,163
The piece of music is called
Pastime With Good Company.
787
00:34:31,203 --> 00:34:34,443
It has been composed by Henry VIII
himself
788
00:34:34,483 --> 00:34:36,723
as a love song to Catherine
of Aragon
789
00:34:36,763 --> 00:34:38,923
from the 16th century.
790
00:34:38,963 --> 00:34:41,323
Jurgen's historical
joconde imprime
791
00:34:41,363 --> 00:34:45,403
will see classic Tudor flavours in
layers of English white wine jelly,
792
00:34:45,443 --> 00:34:48,283
with fresh strawberries,
mint and black pepper,
793
00:34:48,323 --> 00:34:51,923
and white chocolate Bavarois wrapped
in his intricately-piped love song.
794
00:34:52,963 --> 00:34:55,843
This is quite tricky, this. Is this
something you would make at home?
795
00:34:55,883 --> 00:34:58,683
Yes, I did a Star Trek one as a
wedding cake for a former colleague.
796
00:34:58,723 --> 00:35:00,683
Star Trek! Yes.
797
00:35:00,723 --> 00:35:04,083
Two spaceship Enterprises
kissing on the joconde!
798
00:35:06,523 --> 00:35:09,723
While Jurgen is recreating
the 16th century...
799
00:35:09,763 --> 00:35:10,923
I need to get a wriggle on.
800
00:35:10,963 --> 00:35:13,563
..Amanda is heading
even further back in time.
801
00:35:13,603 --> 00:35:15,043
It is called Adam's Temptation
802
00:35:15,083 --> 00:35:17,523
because I thought I'd go
with an Adam and Eve theme.
803
00:35:17,563 --> 00:35:21,643
That's why I've got the serpent
climbing around the apple tree.
804
00:35:21,683 --> 00:35:24,643
Amanda's desert will be
of biblical proportions,
805
00:35:24,683 --> 00:35:28,883
containing sinfully indulgent
layers of caramelised apple jelly
806
00:35:28,923 --> 00:35:31,363
and boozy Calvados bavarois.
807
00:35:31,403 --> 00:35:32,963
Are we allowed to eat this?
808
00:35:33,003 --> 00:35:35,283
Will you be tempted to eat it?
I hope so.
809
00:35:35,323 --> 00:35:36,763
I've got this done now.
810
00:35:36,803 --> 00:35:39,923
To preserve the definition
of their detailed designs...
811
00:35:39,963 --> 00:35:41,083
Errr...
812
00:35:41,123 --> 00:35:44,683
..the decorative paste must be
firmly set before it can be covered
813
00:35:44,723 --> 00:35:46,483
with the second part
of the collar...
814
00:35:46,523 --> 00:35:48,043
No damage.
815
00:35:48,083 --> 00:35:49,563
..the joconde sponge.
816
00:35:49,603 --> 00:35:52,563
So, I've got almond flour. I'm just
going to fold this in gently.
817
00:35:52,603 --> 00:35:54,483
Basically, you don't want
to knock out the air.
818
00:35:54,523 --> 00:35:57,243
It is very pliable so,
you can bend it, fold it
819
00:35:57,283 --> 00:35:59,443
so, hence why you use it
to make the collar.
820
00:35:59,483 --> 00:36:01,683
And after yesterday's
technical travesty...
821
00:36:01,723 --> 00:36:04,163
If I get this wrong,
it's a disaster.
822
00:36:04,203 --> 00:36:08,163
..Maggie is under even more pressure
to get her joconde right.
823
00:36:08,203 --> 00:36:10,323
Just to let you know,
this is plain flour. Really?
824
00:36:10,363 --> 00:36:13,363
And what do you do with that?
You often put it in sponges. Really?
825
00:36:13,403 --> 00:36:15,683
It gives it a body.
Gives them body, yeah.
826
00:36:15,723 --> 00:36:18,003
It's a bit late, this advice,
if I may say so!
827
00:36:20,083 --> 00:36:23,403
To avoid any more mistakes,
Maggie is keeping things simple.
828
00:36:23,443 --> 00:36:25,603
Her strawberry pattern joconde
collar will hold
829
00:36:25,643 --> 00:36:28,323
layers of strawberry bavarois
and strawberry coulis.
830
00:36:29,763 --> 00:36:31,043
Just to let you know. Thank you.
831
00:36:31,083 --> 00:36:32,683
I've got a big ring
round plain flour.
832
00:36:32,723 --> 00:36:35,683
He's going to tease you forever!
Just think about today.
833
00:36:35,723 --> 00:36:36,923
It's going to be great.
834
00:36:38,723 --> 00:36:40,243
Oh, oh, cold.
835
00:36:40,283 --> 00:36:43,123
To ensure their designs
stick to the joconde sponge...
836
00:36:43,163 --> 00:36:44,363
It's nice and frozen.
837
00:36:45,723 --> 00:36:46,803
Here goes.
838
00:36:46,843 --> 00:36:48,363
..speed is of the essence.
839
00:36:48,403 --> 00:36:50,563
I'll have to work quickly
otherwise the decoration
840
00:36:50,603 --> 00:36:52,683
will melt and it will get smudged.
841
00:36:52,723 --> 00:36:55,843
But Chigs is going to have to work
twice as fast.
842
00:36:55,883 --> 00:36:58,683
A lot of people are doing one tier
but I'm going for two.
843
00:36:58,723 --> 00:37:00,323
Go big or go home.
844
00:37:00,363 --> 00:37:02,923
Based on his sister's
new bathroom tiles,
845
00:37:02,963 --> 00:37:06,643
Chigs' geometric pattern joconde
collars will wrap around
846
00:37:06,683 --> 00:37:08,923
Black Forest flavoured
layers of cherry moose,
847
00:37:08,963 --> 00:37:11,243
cherry jelly and
chocolate bavarois
848
00:37:11,283 --> 00:37:13,643
for his ambitious two-tiered desert.
849
00:37:13,683 --> 00:37:16,763
How do you motivate yourself? I
compete against myself, nobody else.
850
00:37:16,803 --> 00:37:19,403
I just want to be better. That's
what my comedy agent used to say.
851
00:37:19,443 --> 00:37:22,003
Don't look at others, just
concentrate on yourself. Exactly.
852
00:37:22,043 --> 00:37:24,283
Look how far you got!
You've done well for yourself.
853
00:37:24,323 --> 00:37:25,523
Now I'm on a baking show!
854
00:37:28,603 --> 00:37:31,363
And Chigs isn't the only baker
taking his joconde imprime
855
00:37:31,403 --> 00:37:33,203
to the next level.
856
00:37:33,243 --> 00:37:34,843
I'm going for two tiers.
857
00:37:34,883 --> 00:37:37,163
I feel like I haven't impressed
Paul and Prue much
858
00:37:37,203 --> 00:37:39,523
and I just want to try
and show them what I can do.
859
00:37:39,563 --> 00:37:43,643
George's joconde imprime will be
decorated with a flower design
860
00:37:43,683 --> 00:37:45,363
inspired by his mum's garden.
861
00:37:45,403 --> 00:37:48,083
Inside, there will be layers
of caramel chocolate mousse,
862
00:37:48,123 --> 00:37:52,043
dark chocolate-coated peanuts,
and peanut butter bavarois.
863
00:37:52,083 --> 00:37:53,643
Can you spell bavarois?
864
00:37:53,683 --> 00:37:55,803
B, A, V, O, I, R?
865
00:37:55,843 --> 00:37:58,323
No. Have you asked anyone else? No.
866
00:37:58,363 --> 00:37:59,603
Shall we ask Amanda?
867
00:37:59,643 --> 00:38:01,123
Amanda. Yes. Spell bavarois.
868
00:38:02,963 --> 00:38:06,323
B, A, V, A, R, O, I, S.
869
00:38:06,363 --> 00:38:08,403
Well done, madam! Well done.
870
00:38:08,443 --> 00:38:10,723
The verdict is in, not guilty!
871
00:38:10,763 --> 00:38:12,363
So, joconde goes in.
872
00:38:12,403 --> 00:38:14,923
I'm going to go
with ten minutes first.
873
00:38:14,963 --> 00:38:17,043
They don't take long
because they're so thin.
874
00:38:17,083 --> 00:38:19,723
When baking thin
and delicate sponges...
875
00:38:19,763 --> 00:38:21,723
Setting timer to seven.
876
00:38:21,763 --> 00:38:24,603
..timings and temperatures
are more crucial than ever.
877
00:38:26,123 --> 00:38:28,603
Both my sponges have gone in
for eight minutes at 200 degrees.
878
00:38:28,643 --> 00:38:29,643
Fingers crossed.
879
00:38:30,843 --> 00:38:32,963
Underbaked joconde will be
too soft to stand up,
880
00:38:33,003 --> 00:38:34,923
resulting in saggy collars.
881
00:38:34,963 --> 00:38:36,403
SHE SIGHS
882
00:38:36,443 --> 00:38:38,003
I'll just have to hope it bakes.
883
00:38:38,043 --> 00:38:39,563
That's never happened before!
884
00:38:39,603 --> 00:38:42,123
Overbaked, and it will become
too dry and crack
885
00:38:42,163 --> 00:38:44,083
when wrapped around their deserts.
886
00:38:46,483 --> 00:38:48,243
I'm going to test them.
887
00:38:48,283 --> 00:38:50,203
She can come out.
888
00:38:50,243 --> 00:38:51,563
I'm out.
889
00:38:51,603 --> 00:38:54,883
Is it actually cooked enough?
I just don't want to overdo it.
890
00:38:54,923 --> 00:38:58,003
I don't know if the pattern
is still going to be there.
891
00:38:58,043 --> 00:38:59,643
We'll see.
892
00:38:59,683 --> 00:39:01,363
Why has it gone so quiet?
893
00:39:01,403 --> 00:39:02,523
Oh...
894
00:39:02,563 --> 00:39:03,563
It's sticking.
895
00:39:03,603 --> 00:39:04,603
I need a knife.
896
00:39:05,763 --> 00:39:07,563
I'm happy with how it's came out.
897
00:39:07,603 --> 00:39:08,843
It looks good.
898
00:39:10,243 --> 00:39:12,443
Oh, my God.
The pattern has come off.
899
00:39:12,483 --> 00:39:14,163
Do you think I should just stick
with that?
900
00:39:14,203 --> 00:39:16,083
Yeah. What are you going to do?
Make it again?
901
00:39:16,123 --> 00:39:17,123
You ain't got time.
902
00:39:19,443 --> 00:39:20,843
It isn't quite cooked.
903
00:39:20,883 --> 00:39:23,163
I just didn't cook it long enough.
I panicked.
904
00:39:24,283 --> 00:39:26,643
I just don't want
to just make a mess of this
905
00:39:26,683 --> 00:39:28,363
so, I'm actually going to
do it again.
906
00:39:30,883 --> 00:39:32,963
Bakers, you are halfway through.
907
00:39:34,363 --> 00:39:37,083
I did this so precisely
the first time.
908
00:39:37,123 --> 00:39:40,843
He wants such a high finish,
doesn't he! I know!
909
00:39:40,883 --> 00:39:45,363
But, you know, I want a high finish
when I deliver a baby!
910
00:39:45,403 --> 00:39:47,283
How many babies have you delivered?
911
00:39:47,323 --> 00:39:50,683
No idea. But every single one
was like the first one.
912
00:39:50,723 --> 00:39:54,563
Just remember, making a joconde
collar isn't a profound experience.
913
00:39:54,603 --> 00:39:57,243
Delivering a baby is.
That's so true.
914
00:39:57,283 --> 00:39:59,243
Stick that in your pipe,
Paul Hollywood!
915
00:39:59,283 --> 00:40:00,443
I will take that with me.
916
00:40:00,483 --> 00:40:03,363
While Maggie re-makes her
joconde collar...
917
00:40:03,403 --> 00:40:05,643
This is the difference
between going home and staying.
918
00:40:05,683 --> 00:40:10,323
..the rest of the bakers can begin
the monumental task...
919
00:40:10,363 --> 00:40:12,963
Oopsie daisies.
The pressure is mounting.
920
00:40:13,003 --> 00:40:16,643
..of creating the multiple mousses,
jellies and sponges.
921
00:40:16,683 --> 00:40:18,563
This is 100%
the most complicated thing
922
00:40:18,603 --> 00:40:20,483
I have ever made in my entire life.
923
00:40:20,523 --> 00:40:22,083
But that is not stopping Giuseppe
924
00:40:22,123 --> 00:40:25,403
from following in his father's
revered footsteps.
925
00:40:25,443 --> 00:40:29,163
My dad was a professional chef
and a passionate baker.
926
00:40:29,203 --> 00:40:31,803
I took inspiration from
one of the most beautiful
927
00:40:31,843 --> 00:40:33,763
wedding cakes that he made,
for a family friend.
928
00:40:33,803 --> 00:40:36,123
Mine is not going to be
as grand as my dad's.
929
00:40:36,163 --> 00:40:39,723
I can only try to be as fractionally
good as he has ever been.
930
00:40:39,763 --> 00:40:43,763
Giuseppe's joconde imprime desert
will see layers of genoise sponge
931
00:40:43,803 --> 00:40:45,803
with pistachio and red fruit
bavarois,
932
00:40:45,843 --> 00:40:47,683
decorated with fresh fruits
933
00:40:47,723 --> 00:40:50,883
in an epic recreation
of his dad's wedding cake.
934
00:40:50,923 --> 00:40:53,963
Do you have by any chance a spare
bench because... A spare!
935
00:40:54,003 --> 00:40:57,123
I have completely run out of space
here!
936
00:40:57,163 --> 00:40:59,363
Look how clean his bench is.
937
00:40:59,403 --> 00:41:01,843
It's weird, isn't it?
That's German engineering!
938
00:41:01,883 --> 00:41:02,923
Slightly freakish!
939
00:41:02,963 --> 00:41:05,963
You don't expect the Italian
engineering to be, you know...
940
00:41:06,003 --> 00:41:08,203
Not quite as good,
it's a little haphazard.
941
00:41:08,243 --> 00:41:10,923
But, you know, the results are good.
Yeah, we get the job done.
942
00:41:10,963 --> 00:41:11,963
You get the job done.
943
00:41:13,723 --> 00:41:15,843
With so many different
layers to make...
944
00:41:15,883 --> 00:41:18,043
Trouble is,
it's only one arm, isn't it?
945
00:41:18,083 --> 00:41:21,803
..the bakers must ensure that
every element is perfectly set.
946
00:41:21,843 --> 00:41:23,803
I'll start with the wine
because the alcohol
947
00:41:23,843 --> 00:41:27,523
works against the setting
so, I will boil off some alcohol.
948
00:41:27,563 --> 00:41:29,363
And Jurgen is not the only one...
949
00:41:29,403 --> 00:41:32,403
Five, six, ooh! Seven.
950
00:41:32,443 --> 00:41:34,763
..risking hitting the bottle.
951
00:41:34,803 --> 00:41:39,363
This is coconut rum. It's called
Una Pina Colada Por Favor!
952
00:41:39,403 --> 00:41:41,683
It's just holiday in a drink.
953
00:41:41,723 --> 00:41:44,643
To bring back distant memories
of sipping cocktails in the sun,
954
00:41:44,683 --> 00:41:48,163
Crystelle's desert will resemble
a pineapple
955
00:41:48,203 --> 00:41:51,443
and hold layers of pineapple and
coconut rum compote,
956
00:41:51,483 --> 00:41:53,523
lime jelly and coconut bavarois.
957
00:41:53,563 --> 00:41:57,603
How many leaves of gelatine are you
putting in there? Six? Seven?
958
00:41:57,643 --> 00:42:00,523
Err, so, in the bavarois,
there is 13! Wow!
959
00:42:02,563 --> 00:42:04,803
My goodness, you are a brave girl.
Good luck.
960
00:42:04,843 --> 00:42:06,963
Thank you, we'll need it.
961
00:42:07,003 --> 00:42:10,123
While the rest of the bakers
are relying on their gelatine...
962
00:42:10,163 --> 00:42:13,523
The tofu just gives, like,
a really smooth, like, mousse.
963
00:42:13,563 --> 00:42:17,083
..vegan Freya is having
to get creative once again.
964
00:42:17,123 --> 00:42:19,843
You don't really have problems
with it setting
965
00:42:19,883 --> 00:42:22,843
because it just, like, resets back
like tofu.
966
00:42:22,883 --> 00:42:26,523
In a rectangular joconde imprime,
Freya's chocolate and orange mousse
967
00:42:26,563 --> 00:42:29,323
will be accompanied
by orange jelly as well as
968
00:42:29,363 --> 00:42:33,363
layers of hazelnut dacquoise
and Italian meringue buttercream,
969
00:42:33,403 --> 00:42:36,563
made once again with her vegan
egg white substitute.
970
00:42:36,603 --> 00:42:40,043
You are using Swiss meringue
and dacquoise as well?
971
00:42:40,083 --> 00:42:42,163
A lot of aquafaba going in this.
972
00:42:42,203 --> 00:42:44,883
It seems like a lot
but it's actually not that much.
973
00:42:44,923 --> 00:42:47,443
I hope it's going to be one of those
things that you would
974
00:42:47,483 --> 00:42:49,483
just, like, never ever know
that it's vegan.
975
00:42:49,523 --> 00:42:50,723
That's my goal, anyway.
976
00:42:52,643 --> 00:42:55,643
Ba... Bakers, you...
977
00:42:55,683 --> 00:42:57,243
..have an hour left!
978
00:42:57,283 --> 00:42:59,043
Aargh!
979
00:42:59,083 --> 00:43:01,123
We are going in for eight right now.
980
00:43:01,163 --> 00:43:04,283
While Maggie is back to baking
her joconde collar...
981
00:43:04,323 --> 00:43:06,643
Live dangerously,
that's what I like to do!
982
00:43:06,683 --> 00:43:08,043
..for the rest of the bakers...
983
00:43:08,083 --> 00:43:09,843
Oh, this is so tense.
984
00:43:09,883 --> 00:43:12,043
..cake construction can commence.
985
00:43:12,083 --> 00:43:13,883
Time is key now.
986
00:43:13,923 --> 00:43:15,523
So, everything sets in time.
987
00:43:15,563 --> 00:43:18,203
Everybody is terrified
about collapsing cakes.
988
00:43:18,243 --> 00:43:20,443
But it is a process
that can't be rushed...
989
00:43:20,483 --> 00:43:22,363
I'm going to put the base layer in
first.
990
00:43:22,403 --> 00:43:24,843
It's important that
it's nice and tight and snug.
991
00:43:24,883 --> 00:43:27,043
..as any gaps or cracks
in the collar...
992
00:43:27,083 --> 00:43:28,603
Oh, careful, George.
993
00:43:28,643 --> 00:43:32,323
..and the fillings will ooze out
before they can set.
994
00:43:32,363 --> 00:43:34,483
I'll just block up the holes!
995
00:43:34,523 --> 00:43:36,603
Thank goodness for extras!
996
00:43:36,643 --> 00:43:38,083
Cherry mousse going in first.
997
00:43:40,523 --> 00:43:42,483
Almost all of the bakers are doing
998
00:43:42,523 --> 00:43:46,123
quite complicated constructions,
aren't they?
999
00:43:46,163 --> 00:43:48,043
It is a really tricky challenge.
1000
00:43:48,083 --> 00:43:49,883
It don't look like tofu now,
does it?
1001
00:43:50,923 --> 00:43:53,403
Freya has the hardest job. Yeah.
1002
00:43:53,443 --> 00:43:58,043
Doing a vegan joconde and
vegan fillings and vegan bavarois.
1003
00:43:58,083 --> 00:44:00,163
So, you are doing
not a round collar.
1004
00:44:00,203 --> 00:44:03,323
A bit of tactics because the vegan
sponge is not very bendy.
1005
00:44:03,363 --> 00:44:05,363
Actually, I'm more worried
about Crystelle
1006
00:44:05,403 --> 00:44:08,603
because she has that pina
colada bavarois.
1007
00:44:08,643 --> 00:44:11,403
It is so risky
because if that bavarois is not set,
1008
00:44:11,443 --> 00:44:13,483
the whole thing just collapses.
1009
00:44:13,523 --> 00:44:15,603
I've just got to go for it now.
1010
00:44:15,643 --> 00:44:17,603
I am more worried about Maggie.
1011
00:44:17,643 --> 00:44:20,123
Her main challenge
is going to be time.
1012
00:44:20,163 --> 00:44:21,523
It's going to be hard for her.
1013
00:44:21,563 --> 00:44:24,283
It's brownish. What more can I do?
1014
00:44:24,323 --> 00:44:26,123
This is apple jelly.
1015
00:44:29,683 --> 00:44:31,883
No! And we're winging it!
1016
00:44:34,323 --> 00:44:37,803
Making sure that it's all level and
this can finally go in the freezer.
1017
00:44:39,043 --> 00:44:40,963
Oh, my God. Gently does it!
1018
00:44:42,643 --> 00:44:45,883
You did the puppet walk. I did.
I know. Mortifying.
1019
00:44:45,923 --> 00:44:47,883
It just needs to set.
1020
00:44:52,883 --> 00:44:56,643
Bakers, you have half an hour left.
Sort it out!
1021
00:44:56,683 --> 00:44:58,923
I can't believe people get paid
for doing that!
1022
00:44:58,963 --> 00:45:01,123
Amanda, neither can we!
1023
00:45:01,163 --> 00:45:03,283
I am confident it's going to set.
1024
00:45:03,323 --> 00:45:04,803
Set!
1025
00:45:04,843 --> 00:45:06,283
While their cakes cool...
1026
00:45:06,323 --> 00:45:08,003
Hopefully it's doing its thing
in there.
1027
00:45:08,043 --> 00:45:10,043
..things are heating up
for the bakers...
1028
00:45:10,083 --> 00:45:11,323
It's all go, go, go.
1029
00:45:11,363 --> 00:45:14,723
..as they still have their final
layers and decorations to make.
1030
00:45:14,763 --> 00:45:17,603
I'm preparing the final element of
my cake which is the mirror glaze.
1031
00:45:17,643 --> 00:45:20,603
I'm just making my lime jelly which
is going to go on the top of my
1032
00:45:20,643 --> 00:45:24,283
bavarois which is setting and should
be set in 16 seconds, apparently!
1033
00:45:28,243 --> 00:45:29,763
ALARM BEEPS
1034
00:45:29,803 --> 00:45:31,763
I'll check on the bavarois.
1035
00:45:31,803 --> 00:45:33,203
Yep, it's good enough.
1036
00:45:33,243 --> 00:45:36,763
This is so tense because
if that bavarois hasn't set,
1037
00:45:36,803 --> 00:45:39,923
then you will watch me
crumble and burn like my joconde.
1038
00:45:39,963 --> 00:45:41,283
Oh! Tension!
1039
00:45:42,803 --> 00:45:45,243
Mirror glaze. Still quite warm
but it should be OK.
1040
00:45:45,283 --> 00:45:47,883
I'm going to put it on.
1041
00:45:47,923 --> 00:45:49,923
That's the strawberry coulis.
1042
00:45:49,963 --> 00:45:53,243
Hoping that it doesn't leak out
when I take it out of the mould!
1043
00:45:53,283 --> 00:45:55,043
This is going to go splodge.
1044
00:45:55,083 --> 00:45:57,323
I'm going to pour the jelly
in the freezer.
1045
00:45:57,363 --> 00:45:59,803
No more layers,
this is all decoration now.
1046
00:45:59,843 --> 00:46:02,083
Chigs, you're shaking
the entire ground.
1047
00:46:02,123 --> 00:46:03,603
Don't wobble this piece of floor!
1048
00:46:03,643 --> 00:46:04,883
Soz!
1049
00:46:08,523 --> 00:46:11,003
Bakers, you have ten minutes left.
1050
00:46:11,043 --> 00:46:12,123
Shall I take it out?
1051
00:46:13,523 --> 00:46:14,603
Coming out.
1052
00:46:14,643 --> 00:46:18,003
Right. Come on, jelly.
Please be set.
1053
00:46:18,043 --> 00:46:20,163
Life has never felt more tense.
1054
00:46:20,203 --> 00:46:22,043
It is still quite liquid
but I'm going to go in.
1055
00:46:22,083 --> 00:46:23,803
I can't wait any longer.
1056
00:46:23,843 --> 00:46:25,443
Is that just going to fall apart?
1057
00:46:27,523 --> 00:46:29,443
It's standing still
so, I'm all right.
1058
00:46:30,843 --> 00:46:33,803
There we go.
It looks like the jelly didn't leak.
1059
00:46:35,043 --> 00:46:36,043
Oh!
1060
00:46:36,083 --> 00:46:37,323
Arghhh!
1061
00:46:37,363 --> 00:46:38,723
It's all coming out!
1062
00:46:40,603 --> 00:46:42,203
My thing has leaked a little bit.
1063
00:46:44,883 --> 00:46:46,363
It's not set properly.
1064
00:46:46,403 --> 00:46:49,443
I can't take the collar off because
it's going to completely collapse.
1065
00:46:49,483 --> 00:46:51,803
I think it's getting stuck
on the peanut layer.
1066
00:46:53,003 --> 00:46:54,483
I'm a happy man now, yeah.
1067
00:46:54,523 --> 00:46:55,883
Get in there.
1068
00:46:55,923 --> 00:46:57,763
Bakers, you have one minute left.
1069
00:46:57,803 --> 00:46:58,843
Shall we go for it now?
1070
00:46:59,923 --> 00:47:02,403
I can hold it
until they say, "Walk away."
1071
00:47:02,443 --> 00:47:04,643
It is beastly unfair
that it hasn't behaved.
1072
00:47:05,963 --> 00:47:07,043
My hands are shaking.
1073
00:47:14,883 --> 00:47:16,803
Bakers, your time is up.
1074
00:47:16,843 --> 00:47:19,323
Please step away from your bakes.
1075
00:47:21,683 --> 00:47:22,963
There we go.
1076
00:47:23,003 --> 00:47:24,363
The avalanche.
1077
00:47:24,403 --> 00:47:25,643
The start of it!
1078
00:47:28,403 --> 00:47:30,123
You might as well go out
with a bang.
1079
00:47:37,963 --> 00:47:41,443
It is judgment time for our bakers'
joconde imprimes.
1080
00:47:41,483 --> 00:47:44,603
Jurgen, would you like to bring
your show stopper up, please?
1081
00:47:53,363 --> 00:47:55,723
Well, I think
it looks absolutely amazing.
1082
00:47:55,763 --> 00:47:58,403
The wine jelly, you've got
a few little bubbles in there
1083
00:47:58,443 --> 00:48:01,003
but I like the way it's set.
That view looks lovely.
1084
00:48:02,163 --> 00:48:05,003
That cut through beautifully.
1085
00:48:05,043 --> 00:48:06,363
Wow.
1086
00:48:06,403 --> 00:48:07,643
It's topped by wine jelly,
1087
00:48:07,683 --> 00:48:11,163
then white chocolate Bavarian
with black pepper, then a genoise,
1088
00:48:11,203 --> 00:48:13,963
and then, at the bottom,
there's a hazelnut dacquoise.
1089
00:48:15,203 --> 00:48:19,403
That is such a luxurious,
creamy, boozy mouthful.
1090
00:48:19,443 --> 00:48:21,243
Your textures of everything
are gorgeous.
1091
00:48:21,283 --> 00:48:23,763
I can't get the black pepper.
No, I'm looking for the pepper.
1092
00:48:23,803 --> 00:48:25,123
Usually it comes a bit later.
1093
00:48:25,163 --> 00:48:26,523
OK, let's just wait for a minute.
1094
00:48:28,003 --> 00:48:29,923
If you'd like to sing...
1095
00:48:29,963 --> 00:48:33,083
Da, da-da, da-da da da-da da.
1096
00:48:33,123 --> 00:48:36,203
Da-da, da-da,
da da-da da-da-dum bum.
1097
00:48:37,363 --> 00:48:38,483
That's very familiar.
1098
00:48:40,123 --> 00:48:41,723
I got the pepper! Got the pepper!
1099
00:48:44,843 --> 00:48:46,043
Excellent.
1100
00:48:51,083 --> 00:48:53,283
This is inspired
by a crime scene that I went to!
1101
00:48:54,883 --> 00:48:56,763
When I was very young in service!
1102
00:48:56,803 --> 00:48:59,123
So, I think you struggled
with the joconde
1103
00:48:59,163 --> 00:49:02,283
and the dam had broken
when it was still trying to set.
1104
00:49:02,323 --> 00:49:06,603
It is genoise sponge
with Calvados Bavarian cream,
1105
00:49:06,643 --> 00:49:11,803
with caramelised apple jelly
and the top is a maple syrup glaze.
1106
00:49:11,843 --> 00:49:14,283
They look like
very beautiful layers. Mmm.
1107
00:49:16,763 --> 00:49:18,603
Do you know, it tastes
absolutely delicious
1108
00:49:18,643 --> 00:49:20,523
but it does not taste
a lot of apple.
1109
00:49:20,563 --> 00:49:22,443
You're getting more of
an alcoholic flavour.
1110
00:49:22,483 --> 00:49:25,123
The texture of everything is great
but unfortunately,
1111
00:49:25,163 --> 00:49:27,803
you've drowned everything out
with that Calvados.
1112
00:49:31,363 --> 00:49:33,723
You have lost some
of the definition, but it's pretty.
1113
00:49:33,763 --> 00:49:36,163
I think overall it's quite
a professional looking piece.
1114
00:49:36,203 --> 00:49:37,563
Very, very elegant.
1115
00:49:39,043 --> 00:49:41,003
The filling is
two types of bavarois.
1116
00:49:41,043 --> 00:49:44,083
Pistachio and
raspberry and strawberry.
1117
00:49:44,123 --> 00:49:45,643
Mmm. Great layers.
1118
00:49:47,163 --> 00:49:49,003
Oh, look at that. Soft as anything.
1119
00:49:51,363 --> 00:49:52,723
Beautiful. Oh!
1120
00:49:52,763 --> 00:49:54,803
Great flavours, great acidity.
1121
00:49:54,843 --> 00:49:57,763
The genoise has been baked
beautifully, it's lovely and soft.
1122
00:49:57,803 --> 00:49:59,843
I mean, you'd serve that
in a decent hotel.
1123
00:49:59,883 --> 00:50:01,043
How many stars?
1124
00:50:01,083 --> 00:50:02,243
Oh, a good five.
1125
00:50:03,323 --> 00:50:05,043
Excellent. Thank you very much.
1126
00:50:05,083 --> 00:50:06,243
Well done. Well done.
1127
00:50:09,963 --> 00:50:11,403
The bin's for you!
1128
00:50:11,443 --> 00:50:13,323
I'm wheelie born in Liverpool!
1129
00:50:13,363 --> 00:50:15,243
Oh, right, yeah! I love it!
1130
00:50:15,283 --> 00:50:17,723
You've managed to get
the Liverpool skyline in there,
1131
00:50:17,763 --> 00:50:20,763
which is pretty cool.
It's a bit rudimentary.
1132
00:50:20,803 --> 00:50:23,083
Dacquoise is a...
It's a little bit tough.
1133
00:50:23,123 --> 00:50:24,323
It's hard work, Lizzie.
1134
00:50:24,363 --> 00:50:25,763
I think your textures are all wrong
1135
00:50:25,803 --> 00:50:27,723
but I think your flavours
are beautiful.
1136
00:50:27,763 --> 00:50:30,283
It's wheelie good! There you go!
Thank you very much!
1137
00:50:33,123 --> 00:50:34,803
Well, I think it looks beautiful.
1138
00:50:34,843 --> 00:50:36,723
The pipework is particularly good.
1139
00:50:36,763 --> 00:50:38,203
It's simple but effective.
1140
00:50:39,403 --> 00:50:41,363
Those layers are really lovely.
1141
00:50:44,043 --> 00:50:45,803
They are very powerful flavours.
1142
00:50:45,843 --> 00:50:49,363
The coconut and the lime
is just beautiful. Mmm.
1143
00:50:49,403 --> 00:50:52,243
The lime, it's so powerful,
I would have pulled that back
1144
00:50:52,283 --> 00:50:55,083
a little bit but everything else,
I'm happy with. Thank you.
1145
00:50:58,763 --> 00:51:00,643
I like the flower patterns.
1146
00:51:00,683 --> 00:51:04,043
But where the joins are, it's a
bit clumsy, it's sort of lopsided.
1147
00:51:07,323 --> 00:51:09,243
Well, what am I...
The peanut layer.
1148
00:51:10,403 --> 00:51:12,323
Literally,
you've got a layer of peanuts.
1149
00:51:15,363 --> 00:51:18,483
You certainly get the peanut
flavour, and the peanut crunch.
1150
00:51:18,523 --> 00:51:21,003
That peanut layer is ridiculous!
You can't get through it!
1151
00:51:21,043 --> 00:51:23,123
I think you've just gone overkill
with the peanuts.
1152
00:51:23,163 --> 00:51:24,243
I quite like peanuts!
1153
00:51:29,363 --> 00:51:31,603
It looks amazing.
The joconde is well done.
1154
00:51:31,643 --> 00:51:34,403
I mean, this is taken from a tile?
A tile, yeah.
1155
00:51:34,443 --> 00:51:37,043
And it's so original
and it looks startling.
1156
00:51:37,083 --> 00:51:39,163
Thank you. And two tiers. Yeah.
1157
00:51:39,203 --> 00:51:41,003
It looks like a delicious bathroom!
1158
00:51:45,683 --> 00:51:48,043
The bavarois are perfection.
They are perfection.
1159
00:51:48,083 --> 00:51:50,443
Your flavours
and your textures are superb.
1160
00:51:50,483 --> 00:51:53,043
They're just firm enough to stay up.
1161
00:51:53,083 --> 00:51:55,203
I mean, it's really clever.
1162
00:51:55,243 --> 00:51:57,763
I don't even like Black Forest
Gateau, and I love that.
1163
00:51:57,803 --> 00:51:59,483
Thank you.
1164
00:52:02,763 --> 00:52:04,883
You've lost some of the imprime.
1165
00:52:04,923 --> 00:52:07,883
It's a bit messy but let's have
a look at it inside, shall we?
1166
00:52:07,923 --> 00:52:11,843
The joconde is chocolate hazelnut,
then there's a hazelnut
1167
00:52:11,883 --> 00:52:14,963
dacquoise and then a layer
of Italian meringue buttercream,
1168
00:52:15,003 --> 00:52:19,363
then a chocolate orange mousse
and then on top it's orange jelly.
1169
00:52:21,403 --> 00:52:23,243
It's set quite hard.
1170
00:52:23,283 --> 00:52:25,363
It's more like a ganache...
Yeah, yeah.
1171
00:52:25,403 --> 00:52:27,963
..than a mousse. I think
the orange is too strong.
1172
00:52:28,003 --> 00:52:31,003
It's so strong. But I actually
think your joconde is really good.
1173
00:52:31,043 --> 00:52:32,403
Thank you.
1174
00:52:32,443 --> 00:52:33,763
It needed a cream, it needed
1175
00:52:33,803 --> 00:52:36,203
something in there to hold
everything together.
1176
00:52:36,243 --> 00:52:38,283
I've had some beautiful
vegan cakes before.
1177
00:52:38,323 --> 00:52:40,683
It's not one of the better ones
I've had.
1178
00:52:48,083 --> 00:52:50,603
See the dam busters have been in!
1179
00:52:50,643 --> 00:52:53,243
But let's have a look at it,
shall we?
1180
00:52:56,003 --> 00:52:58,763
Well, it's a very pretty colour.
1181
00:53:02,883 --> 00:53:05,123
Maggie, the flavour is lovely.
1182
00:53:05,163 --> 00:53:08,283
It's the essence of summer,
the strawberries are just beautiful.
1183
00:53:08,323 --> 00:53:10,043
Where's your
second element in this?
1184
00:53:10,083 --> 00:53:13,043
The bavarois and the coulis.
Ah, that's the second element.
1185
00:53:13,083 --> 00:53:15,603
What have you been doing for four
and a half hours?!
1186
00:53:15,643 --> 00:53:18,123
Doing it twice!
Oh, did you do it twice?
1187
00:53:18,163 --> 00:53:20,163
Flavours are lovely.
And the joconde is good.
1188
00:53:20,203 --> 00:53:22,163
Thank you.
Thank you so much.
1189
00:53:22,203 --> 00:53:24,643
You've been more than kind.
1190
00:53:24,683 --> 00:53:26,923
It was what it was.
1191
00:53:26,963 --> 00:53:30,523
They did say it tasted lovely but
I think they were just being kind.
1192
00:53:30,563 --> 00:53:32,483
Really happy with
what I've delivered.
1193
00:53:32,523 --> 00:53:34,603
Think I might be up
consideration for Star Baker.
1194
00:53:34,643 --> 00:53:37,163
But Giuseppe's and Jurgen's,
theirs is just another level.
1195
00:53:37,203 --> 00:53:39,803
I feel like that was pretty
brutal, to be honest with you.
1196
00:53:39,843 --> 00:53:43,563
It's not that I don't agree but,
like, I kind of just don't agree!
1197
00:53:50,363 --> 00:53:52,923
DUCKS QUACK
1198
00:53:52,963 --> 00:53:56,203
Well, that showstopper
ran the gamut, didn't it?
1199
00:53:56,243 --> 00:53:58,283
Giuseppe, Jurgen,
Chigs, I think
1200
00:53:58,323 --> 00:54:00,763
they've all done quite
well out of this.
1201
00:54:00,803 --> 00:54:02,883
I thought Jurgen's
was an amazing concept.
1202
00:54:02,923 --> 00:54:04,323
I think Jurgen's was beautiful.
1203
00:54:04,363 --> 00:54:06,083
But if you have another
look at Chigs',
1204
00:54:06,123 --> 00:54:08,963
it's still holding well.
Yeah! All the layers were there,
1205
00:54:09,003 --> 00:54:12,203
the taste was delicious all the way
through. Fantastic flavour.
1206
00:54:12,243 --> 00:54:13,243
Some of them did collapse.
1207
00:54:13,283 --> 00:54:15,563
There was a couple of people that
messed up a little bit with
1208
00:54:15,603 --> 00:54:17,683
textures and flavours.
You look at Maggie,
1209
00:54:17,723 --> 00:54:20,043
she classed the puree on the
top as a second element.
1210
00:54:20,083 --> 00:54:22,003
That's not the case.
1211
00:54:22,043 --> 00:54:24,643
You not buying it? Is puree not an
element? No, I'm not buying it.
1212
00:54:24,683 --> 00:54:26,883
And it split as well, it
poured out all over the place.
1213
00:54:26,923 --> 00:54:29,483
But also I was
really disappointed in Freya
1214
00:54:29,523 --> 00:54:32,123
because although she did better with
the dacquoise in this, it was
1215
00:54:32,163 --> 00:54:34,683
far too thick.
That was very dry.
1216
00:54:34,723 --> 00:54:37,083
But then you look at Amanda's,
the calvados in the bottom of that
1217
00:54:37,123 --> 00:54:38,803
bavarois was the only thing
you could taste.
1218
00:54:38,843 --> 00:54:41,403
And it split.
But it tasted nice.
1219
00:54:41,443 --> 00:54:43,603
You've got to look back on
the two challenges as well.
1220
00:54:43,643 --> 00:54:45,923
We'll have another cup of tea
and another slice of cake
1221
00:54:45,963 --> 00:54:47,323
and then we'll make a decision.
1222
00:54:47,363 --> 00:54:50,203
Slice of cake. Cup of tea and
a slice of cake, Aunt Sally!
1223
00:55:01,683 --> 00:55:05,363
Well, bakers, thank
you for another great week.
1224
00:55:05,403 --> 00:55:09,443
It falls to me to announce
who the Star Baker is,
1225
00:55:09,483 --> 00:55:11,443
and that person is...
1226
00:55:13,283 --> 00:55:15,403
..Chigs.
1227
00:55:15,443 --> 00:55:18,163
APPLAUSE AND CHEERING
Congratulations.
1228
00:55:22,763 --> 00:55:26,003
OK, bakers, that means that
I've got the horrible job this
1229
00:55:26,043 --> 00:55:29,763
week of announcing the
person who's leaving us.
1230
00:55:29,803 --> 00:55:31,963
And we're really going to miss them.
1231
00:55:32,003 --> 00:55:35,083
The person who's leaving us this
week is...
1232
00:55:42,563 --> 00:55:44,363
..Maggie.
1233
00:55:47,203 --> 00:55:49,083
It's been such good fun.
1234
00:55:49,123 --> 00:55:52,283
Maggie, honestly,
you've done so well.
1235
00:55:52,323 --> 00:55:55,283
The whole thing has been such fun,
really,
1236
00:55:55,323 --> 00:55:58,403
and just to have been
part of it is just a complete joy.
1237
00:55:58,443 --> 00:56:00,603
We're going to miss you so much.
1238
00:56:00,643 --> 00:56:03,763
To have stayed for four weeks, I
think it comes pretty high, really,
1239
00:56:03,803 --> 00:56:05,883
on a personal level.
1240
00:56:05,923 --> 00:56:08,363
Nothing could beat
delivering a baby,
1241
00:56:08,403 --> 00:56:12,643
and bringing a new life into the
world, but it comes quite second.
1242
00:56:12,683 --> 00:56:15,923
I was just having a bad week!
You'll have a good week next week.
1243
00:56:15,963 --> 00:56:17,803
Thank you, I will.
1244
00:56:17,843 --> 00:56:19,483
Oh, God, nightmare!
1245
00:56:19,523 --> 00:56:22,843
I feel like I
definitely scraped through that.
1246
00:56:22,883 --> 00:56:25,963
Glad to be here, but I'm really
sad to see Maggie go.
1247
00:56:26,003 --> 00:56:28,483
Well done, Chigs.
Thank you very much.
1248
00:56:30,163 --> 00:56:32,603
What the hell has just happened?
1249
00:56:32,643 --> 00:56:35,963
Get a handshake and Star Baker
in the same week.
1250
00:56:36,003 --> 00:56:38,203
Fantastic.
Can't believe it.
1251
00:56:38,243 --> 00:56:41,443
Honestly, I am so speechless
right now, it never happens,
1252
00:56:41,483 --> 00:56:43,643
but I'm lost for words.
1253
00:56:43,683 --> 00:56:45,803
I think Chigs
smashed it out of the park.
1254
00:56:45,843 --> 00:56:48,843
I think all three challenges,
he was exceptionally good.
1255
00:56:48,883 --> 00:56:51,523
I mean, for a guy who's only been
baking up to 12 months ago,
1256
00:56:51,563 --> 00:56:53,643
he's done an amazing job.
1257
00:56:53,683 --> 00:56:55,643
I got Star Baker, mum!
1258
00:56:55,683 --> 00:56:57,723
Yeah!
1259
00:57:00,683 --> 00:57:03,323
Thank you, Mum, thank you.
1260
00:57:03,363 --> 00:57:05,483
Thank you. I love you, too.
1261
00:57:05,523 --> 00:57:07,683
Next time...
1262
00:57:07,723 --> 00:57:10,123
..it's German week.
I ain't got a Scooby-Doo.
1263
00:57:10,163 --> 00:57:13,043
The bakers tackle traditional
Christmas biscuits...
1264
00:57:13,083 --> 00:57:14,563
Ya?
1265
00:57:14,603 --> 00:57:17,403
I need to get a move on.
..a multilayered technical...
1266
00:57:17,443 --> 00:57:18,683
Sponge cream, sponge cream.
1267
00:57:18,723 --> 00:57:20,963
To be honest with you,
I am kind of just winging this.
1268
00:57:21,003 --> 00:57:23,563
..and a towering,
yeasted showstopper.
1269
00:57:23,603 --> 00:57:26,123
Oh, no! How do you say
good luck in German?
1270
00:57:26,163 --> 00:57:29,283
Hals- und Beinbruch, which means
break a leg and break your neck.
1271
00:57:29,323 --> 00:57:32,283
Oh, good God. That's brutal! Yeah!
1272
00:57:44,683 --> 00:57:46,683
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