Hey, Alison it's Caramel Week. I know. I love caramel so much.
In fact, I've written a little poem about caramel. Aw.
But it's quite a serious, deep poem. OK.
So I'm gonna need to get into a special kind of place.
OK, before you get into that place... I'm already in.
Oh, can you come back out of that place?
Thank you. I'm gonna give you a massive spoonful of thick caramel.
Are you sure? It looks quite gloopy.
Go for it. It's a family favourite.
Mmm... Mmm...
HE STRUGGLES TO SPEAK
Oh, this is so moving.
Yeah. It's beautiful.
HE STRUGGLES TO SPEAK
I think what Noel's trying to say is, welcome to
The Great British Bake Off.
It's quite sticky.
ALISON: Last time... Woo-hee!
..the bakers battled bread.
Go, Andy, go. Go, Andy, go.
And while Dylan's signature... My goodness.
I haven't been surprised by a flavour for a long time.
..and showstopper proved he was a worthy Star Baker...
Oh, I hate bread.
..John's week... Oh, dear.
..went from bad to worse.
My bagels aren't rising. Can I just have a minute? Yeah.
..and he became the latest baker...
Oh, John.
..to leave the competition.
It was expected.
NOEL: This time...
# Ba-da-ba-da-da-da. #
..the bakers must conquer caramel...
Caramel is about bravery.
..in a biscuit-based signature...
Just can't get them out.
..a tarte tatin technical...
I don't know what I'm doing, to be quite honest.
No, it's a hard one, innit?
..and introduce a mousse in a sticky showstopper.
Give me a hug. It's all right. It's all right.
Who will have the sweet taste of success...
You've come on leaps and bounds with your flavour.
..and who will come unstuck?
Uh-oh.
We're back. Caramel Week this week.
Caramel can go wrong so easily. It can split, it can burn,
it can crystallise.
We'll see after the end of
the weekend whether I ever wanna make caramel again.
Game is on. Fight is on, and I'm ready. I'm ready.
Hello, bakers, welcome back to the tent.
It's Caramel Week.
For your Caramel Week signature, Paul and Prue would love you to bake
a batch of caramel biscuits.
Your caramel biscuits can take inspiration from
a caramel classic like the millionaire's shortbread.
Or in Dutch, a snoopwafel.
I think it's a stroopwafel. It's not named after Snoop Dogg. Oh.
You need to make 12 delicious biscuits either sandwiched or topped
with set caramel.
You have two and a half hours.
On your marks... ..get set...
..bake!
I love caramel biscuits. Don't make them very often.
I don't really have caramel biscuits.
I normally never have biscuits, really, unless I'm at my grandma's.
It's Caramel Week but obviously incorporating caramel into
a biscuit they've gotta choose their biscuit.
We've got some mixed spice,
some cinnamon and some nutmeg that will go in the shortbread.
It can be any kind of biscuit
but the dominant flavour must be caramel.
get everything ready, then we're onto the hot molten sugar.
So, then the fun begins.
You need to take caramel so it's a rich colour.
Almost the colour of my skin.
The caramel must set but not as hard as rock,
and it mustn't flow out of the biscuit.
If you can't pick it up, that's not a biscuit,
that's more like a pudding.
They need to be elegant and exquisite.
There should be nothing clumsy about it.
Morning, Christiaan. Good morning. Hello. Hello. Hi, Christiaan.
Christiaan, tell us all about your caramel biscuit.
So, I'm making stroopwafels.
Stroopwafels.
My own twist on a traditional stroopwafel.
I am adding a layer of, like, a spicy nut praline in
the middle as well.
And the biscuit is gonna be made in the waffle iron. Oh, wow.
Within his waffles, Christiaan will
be sandwiching his spicy nut praline
with a caramel made with Dutch stroop.
Stroop it just means syrup, doesn't it?
It basically is, yeah.
So a little taste of home for you today.
Yeah. Just hope I can nail it.
Good luck. Good luck, Christiaan. Thank you.
Thank you so much. Thanks, guys.
Also doing a twist on a treat from their homeland...
Inspiration is from home, from Slovakia, from children time.
..is Nelly.
My father used to make me a caramel,
chop fresh walnuts, then make it.
And I just add a little bit of chocolate biscuit to it
and it's done.
Putting her own spin on her dad's delicacy,
Nelly will be encasing salted
caramel inside chocolate
and walnut biscuits.
That's my biscuit dough. Do not touch, do not destroy.
How dare you. I'm like a delicate cat.
I'm not gonna destroy anything. You're right.
You know who might destroy this? Alison.
She's like an enthusiastic Labrador.
SHE CHUCKLES
Just need this to cool now.
While their biscuit dough rests, there's no respite for the bakers...
I'm just getting my lime cream together.
..as they need to work quickly
to get all their elements cooled and set.
There's my nuts.
..or they risk caramel layers that won't hold their shape.
I'm making a mango-lime ganache and sesame sable biscuit.
So hopefully the flavours all balance out nicely
and it's not too sweet.
Sumayah is planning to counter
the sweetness even further with
a caramel flavoured with hibiscus tea.
Wow. PRUE: My goodness.
It has, like, a really acidic flavour.
It's not like a sweet caramel. Yeah, yeah.
It's almost like a candy, kind of.
Yeah, I love the sound of this.
I'm glad, cos I thought it is a bit of a random combination.
Whichever additional flavours the bakers are adding...
Raisin, cinnamon,
your kind of aromatic spices work really well with it.
..it's crucial they complement their caramel.
I've gone for, like, a 54% cocoa just so it's just that happy
sweet medium so it's like a biscuit that you might find in a shop.
Normally you'd get 'em in two fingers. Yeah.
But this is just gonna be one finger. Right.
So it's like a chunky, just like me.
I love the ideas and we all know it works but. Hazelnuts.
You've gotta get that finish looking good.
Yeah.
To successfully replicate his chosen chocolate bar
Andy will be hoping his chocolate
balances perfectly
with hazelnut praline and caramel.
How are you? Not too bad, thank you, sir. How are you?
Just one question - how on earth are you still here?
Dunno. You were worried last week, weren't you? Yeah.
Do you think you could get in the final? No... No chance.
Me neither. We'll go together. Yeah. What you doing?
I'm just trying to temper the chocolate.
Willy Wonka town, innit?
Yeah, people call me a Willy Wonka. Do they?
I think it was Wonka they call me.
THEY LAUGH
We're going out on that. I'm not gonna beat that!
And it's not just Andy basing his bake on a chocolate classic.
So, my biscuits are based on my favourite chocolate and peanut bar.
They were always my favourite growing up.
I used to eat, like, five in a row.
Georgie will be combining peanut butter,
nougat and shortbread with
a chopped peanut caramel
in an attempt to capture
the flavour of a childhood favourite.
They're moreish though, ain't they? Yeah. Oh, my gosh.
Yeah, I need to get that level of peanut right
because we know what they are.
Yeah. But I'm feeling you've got this.
Oh, I hope so Alison. You have, you have.
Let's get this in the fridge.
As various elements are going in to set...
I prefer chocolate to temper in room temperature
but probably will have to go in the fridge.
..various doughs are coming out for baking.
You basically just, like, put a little ball in
and then you bake it for about a minute.
All going in the oven.
So that's going in for 20 minutes at 180.
Right I need to get onto the caramel.
That's the big element.
Whether the bakers make a dry caramel or choose to add water...
Some people will be making wet, some'll be doing dry.
This one is dry but it's easier to burn
because you've not got the water in there.
..they will need to display patience until the time is just right.
Caramel is about bravery.
If you stop it too early you don't get
the caramel flavour cos as you
heat it it builds different compounds.
But if you take it too far, then you burn it.
And any stirring or whisking can cause it
to crystallise, which means starting all over again.
You do definitely have to watch it, like, cos it's starting to bubble
now but not all the sugar has dissolved.
So allowing it to reach the perfect colour...
It's holding your nerve to get it to that stage.
Because it can quite easily, within 30 seconds, burn.
..is the only way to achieve the distinctive flavour.
Normally you rely on colour
but obviously cos my caramel's bright pink I have
to take the temperature.
So I've found 120 is good cos I want the hibiscus to come through.
And it's not just Sumayah adding ambitious flavours...
I'm making a pineapple caramel.
..as reigning Star Baker Dylan is giving his a citrus kick.
I've got this really fancy pineapple juice.
Like, on the back, it says enjoy a moment
to savour my creation.
So I trust that. That sounds pretty good.
Dylan's pineapple caramel
will sit inside an oat biscuit
casing which will be topped
with lime cream and
a tuile in an attempt
to impress the judges.
Way more intimidated of Prue than Paul.
Are you? Yeah. 100%. That's interesting.
Because she's the only Michelin-starred chef I've ever met.
She told me a funny story about that.
When they didn't get a Michelin star
and they thought they should've, she rang them up
and said, "Why didn't you give me a Michelin star?"
And they said something like "Your bread wasn't up to scratch."
And that's how she met Paul.
Do you know what? It would be so beautiful if it was Paul.
But he probably wasn't born.
Happy with it. Just taking it off the heat.
It's starting to get there now, so that's really good.
I'm gonna add the cream in there.
But not all the bakers are as content with their caramel...
I'm not sure about this.
Kind of, like, lost all of the moisture.
I made that rookie mistake of stirring it
a little bit at the beginning.
..and Illiyin needs her caramel to be the centrepiece of
a well-loved classic.
I'm doing, like, Florentine rounds
but I don't know if I'm gonna use this.
Illiyin will be mixing her caramel with a Florentine filling of
sultanas, candied orange peel
and almonds, provided she can get
her caramel right.
Sacked off the other one. I'm just making a dry caramel.
I tried. I can say I tried.
But, actually, better the devil you know. Hopefully it works.
And Illiyin may not be the only baker back to square one.
Suddenly make lumpy, I don't know why.
I'm not happy. I think I'm gonna do it again.
I'm gonna leave it. Back-up plan - eat it.
But I'm going to do a new one.
So let's do it again.
My darling bakers, you are halfway through...
..this recurring nightmare.
I had a nightmare I was in, like, Bake Off the other day.
You are. You are in Bake Off.
That wasn't a nightmare. Good dream or bad?
I love Dylan's laugh. He's like the best, isn't he?
I'm getting them out.
Got them out just in time.
Well, they're overbaked.
Not how I would like them to be
but if I make them again now, it will never set in time.
And I want it to be quite firm
so it holds itself together underneath the caramel.
Mike's orange zest biscuits
will form the base of
a chocolate-orange
millionaire's shortbread,
decorated with lilac flowers for
a taste of home.
Flowers from the farm I literally was picking them yesterday afternoon
on the way here. And these are my dad's favourites.
We always, always, always make them on the farm.
And it's also due to parental preference that Gill is making her
adaption of the same rich bake.
So it's Brazil nut and raisin for my mum's favourite caramels
and toffees that she used to like.
We used to buy it every Mother's Day so this is for her.
Gill's millionaire's shortbread will
see syrupy milk chocolate topping
a caramel of raisins
and Brazil nuts as a tribute
to her mum.
I love the sound of this.
My mother's favourite nut was Brazil nut.
That was my mum's favourite as well. Favourite, yeah. It's my favourite.
Is it? I do love it, yeah. Mums and one old man.
Dry caramel's working fine so I just need it
to finish melting completely. And then mix it in.
This one is better, is better, is better.
Look at this.
This the sort of stuff you like doing?
Oh, yeah, every day, you know, I just wake up in the morning,
"Let me do some caramel!" And, you know, flap it around.
You know, it's just, I have such a passion. I hate it.
Those look wonderful, don't they? Oh, thank you.
So how do you get the caramel inside, then?
You cut 'em in two... Put the caramel inside.
..and then put it in between and then you sandwich them,
and that's it. You are killing it.
Not only do you look good, your food looks good.
It tastes good. Most important, isn't it, so.
Absolutely killing it.
So, I'm just about to start pouring
my caramel onto my overbaked biscuits.
Bakers, you only have 30 minutes left.
I need to motor now.
I'd like to have the Florentine filling,
double the amount of biscuit.
I'm just sandwiching them together.
My caramel has, like, air bubbles in it for some reason.
I don't want it over-full,
otherwise it's gonna look really messy when you add the top on.
Look at this. Jackson Pollock. It really is.
Game-changer.
You gonna be the game-changer of baking?
Hmm, I dunno.
They look a bit Pollocks.
They definitely need to go in the fridge.
I'm gonna put it in the freezer
because I want ten minutes at least really to get them all out.
I'm just gonna leave them in there for a minute.
I mean, it will be fine. But... It's just like, aaah.
Bakers, you have ten minutes left.
I wanna wait till as late as possible.
I need to get them out of the mould
and then we'll decorate them.
I hope they're tidy.
Oh, I need 'em out.
Oh, God. I've overchilled
and I can't get them out of the tins.
Oh, no. They're cracking. Just can't get them out.
This is gonna be a nightmare.
The cream just looks so ugly and that's
because of the lime juice that's been added.
One trying to escape, but it's there.
There we go. That'll do. That's enough, isn't it?
I'm just adding some nice dark chocolate lines.
Concentrate, concentrate.
All cracking. I'm gutted. I really am gutted with these.
Air bubble.
I'm so, so grateful, you have no idea.
Bakers, you've got one minute left.
Are you serious? Have I got enough?
Like UFOs.
Have to just use the broken ones.
It's not good.
Nice finish.
It's OK. One left. One left.
Bakers, your time...
Oh, my God.
..is...
..up? Oh, did we do it?
Please step away from your caramel creations.
Thank you so much. Oh, my gosh.
Done. Thank you. You'd do the same for me, I'm sure.
I would. I will never have time, but...
It's judgment time for the bakers' caramel biscuits.
Hi, Mike. Hello, hello.
I do think they look quite nice on the top.
I don't like the bulging on the side... Yeah.
..of the caramel cos they should be nice and neat.
I actually overchilled it a bit
and couldn't get them out of the tin.
The caramel's got a lovely orange flavour to it
and the chocolate is nice.
I just think the shortbread could've been thinner... Mm-hm.
..and crispier. Yeah. And that would've set it off, then. Yeah.
It could be a little bit crisper,
but really, I think it tastes lovely. Thank you, guys.
Thank you very much. Thank you, Mike. Just work on your bulge.
I think they look really attractive.
I would find it impossible not to buy those.
Thank you.
Your thin layer of praline takes away from too much caramel
and you've got the waffles really crisp. Beautiful.
It's a good eat, that. The flavour of the praline with
the caramel is delicious. Well done.
Thank you very much. Thank you, Christiaan. Thank you.
NOEL WHISPERS: Well done.
I have to say, I think they look absolutely exquisite.
Lovely. Thank you. Mm, they do look very, very good.
I love the Florentiney, candied orange taste. Really lovely.
You do get that sensation of a Florentine.
I think you've made a very original biscuit.
And the flavours are fantastic. I think they're a little triumph.
Yeah. Thank you so much. Well done, thank you. Thank you.
Amazing looking, aren't they?
Yeah, they look like Star Trek creatures.
Yeah.
Just like me.
LAUGHTER
I want to taste. Oh, no, that doesn't look good.
I'm not quite sure what it is.
The texture's a bit too stodgy for me. OK.
It's quite hard work.
But the walnut flavour is fantastic. Thank you.
It's a good finish on these.
I think they look really good.
I really like the flavour.
Hazelnut comes through really nicely.
And actually, the choice of chocolate's clever
because it balances beautifully with
the inside which is full of texture.
It is. Good flavour.
My mouth's still watering, it wants more.
Yeah, fantastic. Thanks buddy.
Thank you, sir. Cheers, thank you.
NOEL WHISPERS: Well done. Wow, blimey.
Fascinating. Like a little canape.
Oh, my goodness. They're so crumbly.
And it's delicious.
Yeah, thanks.
Love the flavours, yeah.
It's the citrus kick just lightens it all up so
it's quite moreish, actually. You wanna go back for more.
I think flavour-wise, texture-wise, you're spot-on.
It's just the overall look. It's like a UFO convention.
They're pretty. That's the sort of thing you'd see in a bakery.
I mean, they could've done with half that, to be honest.
Northern portions again, Paul. Granted.
It's certainly unusual. And I do like it.
Mm. There's a slight bitterness to the caramel
and I think that with the fruit and nut,
yeah, I really like that.
As a millionaire's shortbread, that's a borderline billionaire's
shortbread with the amount of stuff in there.
It's not really set, is it, the caramel?
I genuinely don't know what happened. More like a jam.
I like the look of them, though, they're unusual.
I think they're very elegant and very exotic.
The mango is there. It's not strong but it's there.
Yeah, it's just got that. And the hibiscus gives it
a little bit of tartness to it. Mm.
So overall, the flavours are amazing in your mouth.
It's just that something went wrong with the caramel.
It's altogether too soft. Yeah.
Struggled getting them out of the moulds.
You've lost a few, haven't you? Yeah.
Well, the ones that did get out are really neat... Yeah. ..and nice.
So precise and elegant.
And do you know what?
I don't like peanut butter but that is delicious.
Oh, thank you. I think they're beautiful.
Delicacy of the chocolate balanced with the peanut with
the nougat running through it.
I think it's a lovely caramel biscuit.
I can't do it because, uh...
Oh, Paul. ..you've wrecked a few here.
The second time you've done that to me now.
Very good. Very clever. Well done. Thank you.
I can't believe he did that to me again with the oh,
I was gonna give you a handshake but he could not with those three
but, like, just knowing that it was that good is enough for me.
Paul thought the shortbread could've been crisper
so I was like, well, that's fine.
It definitely wasn't overbaked
but they didn't like my bulge which is a bit of
a personal comment but, you know.
My caramel just turned to liquid, for some reason.
I feel like this is, like, the first time I really
need to do well in the other challenges if I wanna stay.
The bakers were able to practise their biscuits
but the technical is a complete caramel mystery.
Hello, bakers, welcome back to the tent.
It's time for your Technical Challenge.
Who set that Technical Challenge? - I hear you say.
Well, to quote Spandau Ballet, I know this much is Prue.
LAUGHTER
Prue, have you got any words of advice for our lovely bakers?
This challenge is all about timing and temperature.
As ever, this challenge will be judged blind
so we're gonna have to ask these two to leave the tent.
Prue Leith would love you to make a pear tarte tatin.
Now the judges are looking for a crisp, flaky, rough puff pastry with
a perfectly caramelised pear topping.
They would also love you to make
a caramelised walnut ice cream to go alongside.
You have three hours.
On your marks... ..get set...
..bake.
Oh, bloody hell.
Good luck. Salt over the shoulder.
Every word they kept saying, I was like,
"Oh, God, it's getting worse."
Pear, walnuts, tarte tatin. Ice cream.
Pear tarte tatin.
It is caramel week.
So we've got the bakers making caramel twice for
the tarte tatin and a walnut caramel ice cream.
Wow, what a marriage that is.
It's a cheat's puff pastry.
The whole point in any puff pastry is getting
the lamination right so they have to get on with it
because we've given them frozen butter
but if they let it sit on the side,
by the time they've rolled and folded it, it'll be melted.
It'll just turn into a shortcrust.
Yes. Arrange the pears beautifully.
And then they need to bake it until the pastry is
a good proper dark colour.
OK, Prue, would you like a slice? I would.
I think help yourself to a blob of ice cream.
Oh, wow. The pear's beautifully cooked.
The lamination and flake in that pastry is delicious.
The caramelisation is perfect. It's not overdone, it's not bitter.
Almost toffee-like. It's delicious.
Just need a little glass of Armagnac to go with it.
Can we get some Armagnac, please?
Here we go.
First step for the ice cream - make a smooth creme anglaise.
I don't know these posh names, you know? For me, it is a custard.
So I'm gonna heat up my milk and my cream
and then I'm peeling pears.
Hello.
How many tarte ta-ta-ta-tas are there in ta-ta-tatin?
I literally looked up tatin last night.
Is that what you lot do?
Trying to second guess what the technical might be? I try and guess.
I don't know why you lot listen to him. You know Paul's not a baker?
No. He's a plumber.
I've scalded the cream and milk with the vanilla.
Now I'm putting it over the eggs and sugar.
You don't want it very thick.
Oh, God.
I have split the custard. I'm gonna sieve it again.
I think we're there.
Pour the cold creme anglaise into the machine and churn to ice cream.
The ice cream is on. It's churning.
I might start making my rough puff.
Old-fashioned way, rub the butter into the flour.
There's two quantities of butter.
One is for incorporating into the actual dough
and the other one is in between the layers to laminate it roughly.
What happens is the butter melts and it creates these air pockets
and as soon as it hits a hot oven, pfff.
What's going on here? Oh, you're doing the rough puff.
Can't be bothered with this business.
I know, it's a hard one, innit? It's a lot of time though.
I've got lots of time. I'm gonna dance probably, you know?
Yeah, you wanna dance? Yeah, I'm gonna dance. I'll dance with you.
Dirty dancing? You lift me up or I lift you up?
I'll do you, come on. Let's go. No, no, no.
Let me just get used to it.
Health and safety!
Go.
Ooh!
LAUGHTER
I just want a hug.
So I'll start the first roll.
You wanna keep the butter as cold as you can.
Need cold hands. You don't wanna get that butter warm
because it's just gonna turn it into like a briochey dough.
My butter is definitely no longer frozen. It's becoming smeared.
Go in the fridge and then we'll do another later.
OK, I'll make the praline.
So it's gonna be a dry caramel.
It's getting a bit colour but I want the sugar to melt.
I need to make sure I don't burn this.
That's really caramelising lovely.
It's hard, innit, caramel?
Oh, it's always a bit tricky. How do you know when that's done?
You're doing this all by eye, aren't you?
It just looks like a golden colour, doesn't it?
Science, isn't it?
I mean it is, yeah.
It's gone a bit dark, I think, but it'll have to do.
We'll add the walnuts to the caramel.
Needs to solidify.
Right, this is done.
I've made you a cup of tea. Oh, thank you.
And I've baked this biscuit for you. Oh, so kind.
It's a little bit overproved.
Bakers, you are halfway through.
What?
So I'm gonna go back to my pastry.
Do another turn of my rough puff.
Last turn.
Oh. That's nice.
"Just before the ice cream's firm, add the walnut praline."
So I've left some bits really chunky.
The ice cream's all right.
It definitely needs to go in the freezer now.
OK, and now I'm starting the caramel for my pears.
So we're back to the hot sugar.
It is caramel week, who would've thought it?
The colour is going OK. Keep it moving.
Is that too much? Oh, let's see if I can recover it.
Oh, now I put it too low.
Once this caramel is ready, it says, "Add the pear halves."
We get these pears in. Lovely jubbly.
And get those nice and soft.
Might have just done this too far now. Scares me to death, this stuff.
Got a bit of molasses in here. More flavour, you know what I mean?
Bakers, you have half an hour left.
Uh-oh.
We're about there with them pears.
"Carefully pour some caramel out of the pan into a heatproof jug."
"Decoratively arrange pears cut-side up in the pan."
I've just decided to do, like, kind of a flower shape, I suppose.
"And then add the pastry."
Now the question is, what's that pastry gonna be like?
If it's gonna puff up, it's gonna be a surprise.
I'm going in. This, is it?
Oh, might be a bit short.
It's in.
All right. I'm gonna do 20 minutes.
I hope the amount of time we have left is about
the amount of time it takes to cook a pear tarte tatin.
There's nothing else I can do now. So we must gather round and pray.
Bakers, you have 15 minutes left.
Thanks, Alison.
Just wanna keep my old caramel on the go.
I'm just trying to keep it warm and failing miserably.
Is this leftovers? Yeah.
We could throw this at someone, couldn't we?
Ah, see if you can get it in the hat.
Oh, bingo.
Boom.
Boom. Bar-as-a-bam-ba.
NELLY GASPS GLASS SHATTERS
You didn't need that did you? Yes, I did.
Oh, my God.
Aaaah.
What are we gonna do? Have we got time to make some more?
Yes, we do. Right I'll get a broom.
It's all good.
If I gonna go home, he will drive me home on push car.
I'm leaving it in as long as possible.
I see some layers, so, thank God.
Bakers, you've got five minutes left.
OK, right, I'm gonna come out now. I am gay.
LAUGHTER
SHE EXHALES
One, two, three.
LIGHT TAP Heard a thud.
NELLY IMITATES DRUM ROLL
Come on.
Perfect.
Oh, I don't think it's baked quite enough.
Might be a little bit dark.
Bakers, you've got one minute left.
Finally pour over the remaining caramel.
I make new sauce.
Mine feels a little dark.
Whoops, some of my pastry came off. Oh, well.
I'm really pleased with this.
Ice cream.
Three balls.
Just give it a good old scoop.
Bakers, your time is...up.
Please bring your pear tarte tatins down to the front
and place them behind your photographs on the gingham table.
Well done, everyone.
I feel sick.
Prue and Paul are looking for
a tarte tatin that has beautifully crisp
and laminated pastry,
perfectly caramelised pears, alongside
a smooth caramel walnut ice cream.
And they have no idea whose is whose.
Start with this one. They've got molasses all over it.
But I must say the pears are nicely arranged.
Not much flake in there.
Pastry's lost its lamination, the caramel's just gone too far. Burnt.
Ice cream's OK. Got a lovely flavour.
Next one. This is a nicer colour.
Mm, you can see the lamination.
Do you know, I think it could have had a little longer in the oven?
Mm. Lovely creamy ice cream.
Nice ice cream. Yeah, it is nice and creamy.
Pretty good. This one looks too dark again.
This is very dark. Wow.
There's a bit of lamination on there.
It's burnt, you can taste it.
I think the caramel went too far on both of them.
Yeah. On both, yeah, for sure. Moving on.
This looks pale. But I like the way the...
Yes. ..the fanning of the... Yes, I like the fanning of the pear.
..the pears have been done. Good lamination, though.
Problem is, there's not much of a taste of caramel cos it's not been
taken far enough. Yeah.
Ironically, it's all in the ice cream. Ice cream's lovely.
I quite like the colour of this one, but is it too much?
There's a bit of lamination but it's not the best, is it?
It's not, no. No. It's more of a shortcrust.
I'm not sure about that. I'm not getting great flavours from that.
Moving on to this one. This looks quite doughy.
Just a little bit longer, perhaps, in the oven for this.
The caramel needs to be a tiny bit darker. Mm.
The pastry needs another five minutes. But it's very pleasant.
It's a good ice cream.
This looks a nice colour and the pastry looks nice and crispy.
Looks pretty, doesn't it? It looks nice.
I love the way it's been put to bed properly.
Yes. Bit of lamination on the side.
Both of the flavours are great. And it's very nice ice cream. Yeah.
It's just a very good flavour. This looks nice too.
I like this. I don't mind it catching. You expect that.
No, no, I don't mind that at all. Yeah.
It's got a lovely flavour to that one,
a lovely caramel flavour to it. That's lovely as well.
Nice and creamy.
I think this is quite a success, this one, isn't it?
Mm. It is. Quite nice. Lovely.
Moving on, this looks a bit pale.
Very pale. Really doughy middle.
Mm. Yeah.
It's definitely underbaked.
The flavour of the caramel's not bad but it's underbaked.
I like the ice cream.
Prue and Paul will now rank the tartes from bottom up.
In ninth place, we have this one.
Andy, both the caramels went too far.
So they're a bit bitter and overbaked.
In eighth spot we have this one, whose is this?
Gill. It's too bitter. Far too bitter and too thin.
And then in seventh place, we've got this one. Mike it's underbaked.
Yeah.
NOEL: Nelly is sixth, Dylan is fifth, and Illiyin is fourth.
Third place, we have this one.
This is a really nicely arranged tarte tatin.
Sumayah, it looks so appetising.
Thank you.
In second spot, this one.
Christiaan, you had the caramel balanced perfect with
the ice cream and a pretty good tarte tatin. Well done.
So this means that, Georgie, you're the winner.
APPLAUSE
A really good day.
Just really hope it goes into tomorrow as well. Really do.
Seventh isn't great, is it?
It's not bottom
but the people that were lower than me had really,
really great signatures.
Disappointed in all honesty.
If I can turn it out tomorrow, hopefully that'll be enough.
Caramel Week. My favourite week.
Paul you were dipped in caramel at birth.
What, do you...? LAUGHTER
How do you think it went?
Overall the Technical Challenge wasn't particularly good.
Most of them took the sugar too far. So it was almost black.
But one or two of them didn't take the caramel far enough.
So who do you think needs to be worrying a little bit now?
You know, you've gotta look over the two challenges. Yeah.
I think Mike's in trouble and I also think Nelly.
When you're looking at, on the other side of the coin,
I think the people in line for Star Baker,
I think Dylan's done well again. I thought Georgie's done well.
Christiaan. And Christiaan's done really well.
That could change obviously after the showstopper
but with Caramel Week they've gotta concentrate now
to get a rich golden brown. Not black.
Like your hands? Yeah.
And if it gets to my level of brown. It's too far. Too far.
It's gone. And this is meringue.
That's ridiculous.
LAUGHTER
Welcome back to the tent, bakers, for your showstopper challenge.
Now there are many kinds of mousse in the world.
There's hair mousse. There's Mickey Mousse.
There's Mousse T who recorded Sex Bomb with Tom Jones.
He's my favourite mousse.
But the mousse that the judges would like you
to concentrate on today is a caramel mousse cake.
Now, your caramel mousse cake must be complete
with spectacular sugar work decoration.
It must have at least two caramel-based components.
Now, you've got four-and-a-half hours for this one.
Which seems way too long.
But that's fine, I'll have a little zizz in my coffin.
On your marks... ..get set...
..bake.
OK, right, let's go.
I don't really like mousse cakes.
It seems fancy on the outside but it's not all that.
I can make a really good one at home.
Who knows what the curse of the tent will do to me today?
Today's showstopper challenge is a celebration of caramel but
because obviously it's The Great British Bake Off
we want a baked element and that comes in the form of, realistically,
a sponge.
I think with the mousse cake you want a light sponge. Not stodgy.
I really love making a chiffon.
It's a really, really light, lovely sponge.
And the mousse part is the tricky bit
because we want it really light and moussey
but stiff enough to keep its shape
and in no way to be rubbery or solid.
Now, the introduction of caramel to a mousse, you want
a strong colour on that caramel to be able to produce
the flavour inside the mousse.
That's what we're looking for. And it melts in the mouth.
This is completely out of my comfort zone.
But, you know, we'll see the end result.
Decoration is key, and we're asking for sugar work so caramelising it,
spinning it, and creating a beautiful design on the top.
I want to see something that I've never seen before.
And that tastes absolutely divine.
With sponge ingredients mixing...
I'm gonna make the caramel for the caramel mousse.
..in order for the bakers to mix their mousse with their caramel...
This needs to cool a little bit before adding the cream.
..it's straight to the main event.
There's so much in this cake.
Morning, Georgie. Hello.
NOEL: Someone won the technical, didn't they?
PRUE: And they nearly got a handshake.
NOEL: Yeah, the disappearing handshake. Woo! Could be your week?
PRUE: So, are we going to have perfection today?
I really hope so. I'm making chocolate cake,
a hazelnut praline. Is it feuilletine?
Feuilletine. With that.
And then a salted caramel mousse around the side.
Wow.
Georgie's salted caramel mousse will
surround her sweet layers
and be topped with a white chocolate
mirror glaze sprouting
an isomalt rose.
I think this sounds great.
It's about balance with your recipe and how sweet is it gonna be. Yeah.
But you have salted caramel so that'll dull it down a little bit.
Yeah, yeah. You could get Star Baker if you have a good one.
Oh. Yeah, we'll see. I'm not thinking about that.
Well, for yesterday...
You ca-... No.
No, no.
Joking. Oh, you're so mean!
Never, never trust him. No.
But good luck for today.
Thank you. Good luck. Thank you.
While Georgie opts for a single rose...
I've been wanting to bring a tree
into a bake at some point in my life.
..Andy's cake will be in full bloom.
We're gonna have a tree coming out the middle finished with
candyfloss... Oh, lovely. ..as the branches.
And it's apple-flavoured candyfloss, a bit of fun. Oh, wow.
My daughter loves candyfloss. Yeah, nice.
Hoping to blossom after a disappointing technical,
Andy's isomalt tree will be sheltering layers
of chocolate cake, almond dacquoise and banana caramel.
Like a banoffee? It's a banoffee pie.
Do you know what, without realising, it is a banoffee pie.
NOEL: There's nothing wrong with that.
While Andy may not have realised the similarities...
I love banoffee pie. You can't really call it baking.
But it's one of the first things I learnt how to make.
..Sumayah is very conscious of
the inspiration behind her caramel mousse cake.
My two caramel elements are gonna be
a caramelised banana sponge cake
and a caramelised date molasses mousse.
Oh, yeah, there's three, actually. And a banana pecan fudge.
Alongside her caramel, Sumayah is planning
to top some of her favourite flavours
with decoration inspired by
one of her favourite artists.
The whole overall decoration's inspired by this glass artist called
Dale Chihuly, who makes these, like, really cool sculptures
and chandeliers. It looks like one of your necklaces.
Yeah.
Nice idea. Yeah.
I just wanna do well because I was kind of disappointed
in my signature. Good luck, Sumayah. Thank you.
Right, I've gotta get my sponge in the oven.
I need to bake it.
I need time to get it cool and everything.
So, 180.
With the sponges going in...
This is gonna go in for 35 minutes.
..and mousse caramels cooling...
And I'm gonna transfer it to a heatproof bowl
and leave it to cool to room temperature.
..it's time for the second batch
of caramel for their other elements.
So I'm now starting the caramel insert.
This will be the banana caramel.
And with so many layers to contend with
the bakers need them to set quickly.
I put gelatine in because it needs set.
Don't wanna put in too much otherwise it will ruin the set.
I've got to make hazelnut praline
and I'm trying to make honeycomb.
I've got some golden syrup and some sugar in there.
So I'd like to dedicate my cake
to my work colleague Meg who's holding the fort for me.
This is her favourite.
Gill has adapted her popular sticky toffee recipe
to include caramel mousse
and a decorative trio
of praline shards,
caramel drip and honeycomb.
Do you remember when you could buy honeycomb at school?
Yeah, dentists will hate this, yeah.
It was like, ah, ah, ah.
Fillings just... Filling again, Mum! ..flying out everywhere.
Our generation... That's it. ..how we've got any teeth left
I'll never know. Mine are made of Wispas.
As Gill dedicates her cake to a work mate,
Nelly also has someone special in mind.
My husband is my inspiration
because he always believe in me and I don't.
And he think I'm the most amazing woman and I don't.
I hope it's gonna look nice
because that will be disastrous if it doesn't gonna look nice
because it's dedicated for him.
Nelly will be sandwiching two mousses between
a toffee chocolate sponge,
and after two underwhelming challenges, is hoping
to do both herself and her husband proud.
He's best husband you can ever imagine. Really? Yeah.
So I wanna know, ow did you meet your husband?
Oh, it wasn't that romantic. I bet it was.
I met him in a... Where did you meet him?
Kebab shop. THEY LAUGH
Did you? Yeah.
A kebab shop? Yeah. That's perfect.
What's wrong with that? That's romantic, man. Yeah, yeah.
Everyone loves a kebab.
So this is the cream for my mousse.
I want it to be soft peaks.
We're just getting to the crucial part where we have
to bring all the mousse together.
Creating a light and fluffy caramel mousse is a delicate operation.
I'm gonna whisk some caramel into it.
If not properly incorporated it will form lumps and an uneven texture.
Just folding this mousse through now. Just trying to keep it airy.
And if the caramel hasn't cooled enough, it will melt the cream.
That's the best temperature, I think. It's perfect.
Why are you always putting caramel in jugs?
You know I throw jugs on the floor.
Well, you're not having it. I'll stand here.
No.
No. Go away.
This is important.
I'm replacing the water in the caramel with espresso.
Mike has opted to give his caramel mousse a caffeine kick.
So the little cinema that Matt and I always go to in Bath,
they do a popcorn salted caramel espresso martini.
It's my favourite drink in the world. So it's inspired by that.
I mean, it sounds great. Coffee and caramel really work well together.
Yeah, they do, they're wonderful. Good, I'm glad to hear that.
I love the fact you're making your own popcorn as well.
You'll get the smell of a cinema later
when we're popping the popcorn. Yeah.
Popcorn spikes will protrude from praline mascarpone atop
Mike's cocktail-inspired cake of coffee sponge
and coffee caramel mousse.
Um, I've split my cream. Oh, BLEEP, that's really bad.
Overwhipped the cream. It's totally split.
Let's just start all of that again.
As Mike remakes his mousse...
It's a mousse cake. I can't afford not to remake this.
..not for the first time this week...
The caramel's too hot, the cream's too cold. Nothing's working.
..Illiyin is having caramel complications.
It's just splitting. It's split, my cream.
Well, I have to make the caramel again.
I really need that mousse in the fridge.
But if I can't get it done, it can't go in.
Illiyin's caramel mousse
and white chocolate mousse are to be paired with
a pistachio ganache
and feuilletine before being crowned with
an isomalt tiara and gold pistachio jewels.
My caramel's not working. Come here.
Come and give me a hug. It's all right.
It's all right. We can get through this. How can I pick you back up?
Shall we have a dance? No. Let's not dance.
Shall we have a sing? No... No.
Got loads of time. Yeah. Four and a half hours.
Well, I don't have four and a half hours now.
Well, no you don't.
This reminds me...
Bakers, you are halfway through.
Ah!
But once this caramel's done, that'll be it.
Don't get upset. It is what it is. Yeah? Yeah.
Think it's done.
Yeah, it's done.
Yeah, OK, it's coming out now.
It's not burned. Don't worry.
With sponges and mousses chilling before assembly....
You've got your baked elements, you've got your cold elements.
And then it all needs to cool and set.
..the bakers can make their additional elements
to complement their caramel.
This is the feuilletine.
It seems to be what all the pastry chefs are doing at
the minute, is adding this into their pastries
and entremets, so that's what I'm doing.
So this is the beginnings of my lemon gel.
So I'm using some Amalfi lemons
because they naturally don't have as much bitterness in the pith.
When I went to the Amalfi coast, they literally just took one from
a tree. They cut up in segments and gave me one to eat.
And it was like eating, like, a lemon Haribo.
They're so good - like, unbelievable.
Dylan's lemon gel will sit inside an isomalt lemon with
a liquid honey caramel and Greek yoghurt mousse.
And in his cake between a set honey caramel
and ginger-soaked almond sponge -
giving a flavour profile of lemon, honey and ginger.
Is this for people with colds?
I have a cold right now.
Yeah, so I thought it's pretty good.
Well, it looks like it's got some lemon in it.
Yeah. I really wanted the lemon to be, like, zippy.
As opposed to Bungle.
I don't get that joke...
It's fine, it's for the older people. Yeah, OK.
Dylan, I think it sounds wonderfully ambitious,
but I have every faith you'll pull it off.
Oh, thanks. It's very you. Yeah? Cool.
Yeah, I think so. Yeah. Wicked.
While Dylan uses lemons from Italy...
I'm just making the lime gelee.
..Christiaan is using limes from his garden.
I got some lemon trees from Italy. And then I was in the garden centre
and I saw a lime tree and so we've got
a little lime tree now. So it's really cute.
His lime jelly in a caramel insert
will sit within his two mousses on
a shortbread base,
all beneath a tropical beach and large isomalt wave.
Coconut and lime go well together.
So it's a nicely balanced flavour.
An almond crunch on the bottom. Get this ready.
With all elements on course for assembly...
This is my pecan banana fudge. I think that's done.
..Illiyin and Mike need to successfully produce
a caramel mousse.
I finally managed to get some type of caramel mousse.
And it's going in cos I'm not doing anything else.
I've just checked my mousse and it has definitely split.
I don't have time to make it again
but that's really not a good thing that
the caramel mousse of my caramel mousse cake is really bad.
Babes, can you sort me out here? What's going on?
No, no. No, no, I don't want it there.
Bakers, you have one hour left.
Can you do it at the back, not the front?
All right! At the back.
I can just start getting it all together, to be honest.
My mousse is set. Now try to put it in the centre.
It's all right, we got it, we got it, we there, we there.
Oh, God. It's really bad.
In a mousse cake, I don't think you need that much cake.
With the final layers being added...
I've put the layers in.
This is just a little bit of excess mousse just
to seal it, then. There we go, back in.
..and all elements going in to chill...
Stick it in the fridge, put our fingers together and hope it sets.
..the bakers can now fully concentrate
on their spectacular sugar work decoration.
This is isomalt. So it's a form of caramel.
I'm gonna make a rose out of this.
So I'm just making random isomalt pieces
and then I'm gonna conjoin each one into little, like, arrangements.
What's this? This is my tree.
That's gonna look beautiful.
I used to be able to talk to trees when I was young.
Did ya? Yeah. I didn't like what they were saying.
I just wanna make sure when I get the lemon on
it looks good and then I'll be happy.
I'm loving this popcorn machine.
It's so tasty. It really is, isn't it?
And that's the thing - like, these even taste good
with nothing on them at all.
Really good. But I want sugar and butter.
I mean, I'm about to cover it in caramel, so...
Oh, are ya? Yeah, you are. Yeah.
Making waves, as I always do.
I mean, what's a showstopper without a bit of drama in it?
This crown's for Prue. Is it? You know what?
She says much harsher things than Paul, but because she's so posh...
In a really nice voice. Yeah.
..you don't notice. Then later on you go...
That is utterly disgusting. .."Oh, my God, she lacerated me!"
Not one for calories and you're like, "Ahh..."
She's a one in a million. All right, well, I've watched you cover
peanuts in gold dust. Yeah, you go now. I'm going.
They're actually pistachios. This is time I'll never get back.
Bye.
Bakers, you have ten minutes left.
Right, let's get the cake out, shall we? Oh, this is frustrating.
Oh, it's gonna be all right. It's gonna come out in one, innit?
Come on.
Oh, no, I've just cracked it a bit.
How you doing, Mike?
Do you need a hand, are you all right?
Maybe a round of applause.
More! Thank you.
It's really bumpy.
Just gonna get the glaze on it.
My mirror glaze is quite thick but I can't undo it now.
Look at this. It's lovely, Gill.
Is this for your showstopper or have you lost your mind?
I've just lost my mind.
My husband said, "Just don't put too much. Just make it simple."
Sea creatures that are kind of washing up.
I'm gonna make a nice little arrangement on the side of my cake.
Feels like I'm doing a giant caramel jigsaw puzzle.
I'm just gonna stick my lemon on top.
How long have we got left?
Bakers, you've got one minute left.
Oh, my God, I'm so shaky.
The apple in that is flipping fantastic.
I think it is gonna look OK, just don't taste it!
Really happy with the rose. I love it.
Gonna get my crashing wave on.
Please stay up!
Bakers, your time is up.
Please step away from your caramel mousse cakes.
Yeah, looks good - I'm happy, I actually am. That looks nice.
Oh, that looks so good.
I never want to see caramel again!
It's judgment time for the bakers' caramel mousse cakes.
Nelly, would you like to bring up your Showstopper, please?
It's very elegant. It's lovely.
It looks very professional, to be honest. Oh, look at that.
Yeah, looks really good. I mean, it's so neat.
I think the inside looks just as elegant as the outside.
Let's try the taste.
You know, I think it's absolutely delicious.
The flavour's so satisfying
and so lovely and make your mouth water.
Toffee, did you say? Yeah.
Almost comes across as being just coffee like, but it's beautiful.
Well, if you want coffee, it's coffee. Yeah. I agree with you.
The white chocolate mousse really is delicious.
It pours over your mouth and that's perfect for this.
Well done. Thank you. Yeah, really well done.
Looks great. I love the wave.
I love the decoration. It's very elegant.
Great-looking cake. That's one thick layer of caramel.
I like the sharpness. Is that the lime jelly? Yeah.
It's got a hell of a kick to it. And it works beautifully well.
The lime jelly is just wonderful, and the caramel mousse is perfect.
If it was a gooey caramel, that would've been delicious.
Thank you very much, Christiaan. Thank you very much. Thank you.
An isomalt explosion. Sugar work. Yeah.
I like the decor, I like the colour but I see a problem.
Yeah. Too much gelatine. Yeah. Too much gelatine. Yeah.
That's like rubber. Hmm.
Sumayah, it's a bit disappointing cos the textures are wrong.
OK. The date-molasses mix is too soft and gloopy.
The cake is a bit stodgy. Is it? Oh.
If it was more mousse, then you would've got that lightness
to balance it. Yeah. You needed to really keep all those layers
much, much thinner and celebrate the mousse more.
Yeah.
It looks quite nice. I'm just not sure about the crown.
The ramming it in. Yeah. Yeah, the ramming in of the crown.
I don't think it's as neat as it could be.
I really think you needed a bigger sponge layer. Yeah.
The pistachio just sort of sits there
and doesn't really do anything.
Everything else works together.
I think your mousse is particularly good.
But the whole thing - I think it could've been neater.
Thank you. Thank you.
Go on, it's wonderful.
I love it. I think it's brilliant.
I think the design is fantastic. It looks lovely. Thank you.
Let's open it up.
PRUE SNORTS, PAUL CHUCKLES
Timber!
It's a lovely light mousse, really soft and delicious.
You know, I think you could've left the dacquoise out.
Hmm. I think it tastes amazing. I'll be honest with you. Really?
The banana level is perfect. The mousse is perfectly set.
It's just that dacquoise layer has gone too soggy.
The decoration is apple-flavoured candyfloss.
The apple comes through really nicely on that.
It does, doesn't it?
It is truly, truly horrible, that flavour...
..but I tell you what - I'll forgive it all
because that is so good. Thank you.
Oh, thank you so much. Well done.
It's definitely a caramel cake. You can see that from here.
I'm not subtle, am I? No. I like the look of it. I think it's quite fun.
I like the fact that you've stuck to the caramel colour.
It really advertises what it is.
The overall flavour is definitely a sticky toffee pudding.
I think your mousse is a little bit too thick. But great flavours.
For me, it's too sweet, the mousse.
OK. But actually, I like the spice. It lifts it.
Overall, like it, yeah. Thank you. Yay.
It's a great festive cake. It does look like a Christmas cake.
I love making Christmas cake.
If I was buying this in a shop
and I asked for a mousse cake, I would think,
"Where's the mousse?"
A mousse cake has to be half mousse at least.
Hmm. It would've been nice to have something
to finish off round the outside. Yeah.
What a lovely tiramisu cake it is.
Are we going to risk a bit of the popcorn?
Oh, please do, that's my favourite thing I've ever made.
Is it? Yeah.
Even for me, it's really sweet.
For me, it's all too sweet.
But I like the overall flavour. It does remind me of tiramisu
and for that, it's sort of OK.
I'll take that. Thank you.
Well, it certainly looks very professional
and eye-catching, I'd say. I do think it's a bit small.
We asked for something impressive for a gathering.
It could've been a bit bigger.
I'm impressed that the feuilletine stayed crisp,
and I think the cake is very good. Texture's lovely,
the flavours are there. Yeah, it's certainly caramel.
And you do get the caramel.
I just think that feuilletine layer takes over the whole thing.
Because it's small, it's made more of an impact.
If it was a bigger cake
and you kept the same thickness, it would've been fine. Yeah.
The idea's there. It's a good starter. Yeah.
I'd like to see the next one.
Yeah. OK. I don't think it's gonna be made again.
Thank you very much, Georgie. OK. Thanks.
That's quite pretty. It's a shame it didn't hold well together. Yeah.
You can see what you were going for. Quite small, isn't it?
You think? Yeah. OK. Cos you've gotta pack
a lot into something that's that small.
And it's amazingly packed with flavour.
Bloody hell, Dylan. Right there, innit?
I'm happy to be punched in the face by a lemon. Yeah?
I think your flavours are amazing.
You've come on leaps and bounds with your flavour.
I would even say you're the flavour king this year at the moment.
Cheers. You're very clever with your flavours.
Delicate as well, in the way that you bake,
which is quite unusual to get the two together. Well done.
Cheers, thank you.
Flavour king is cool. I'm happy with that.
But this is one of my favourite things I've ever made, visually,
so, yeah, I'm really annoyed about the crack.
It wasn't amazing
so I kind of don't know where I stand with it, really.
They didn't pick up on my mousse being split.
I think they had a lot of the mascarpone but, yeah,
they basically said I made a tiramisu not a mousse cake.
They had nothing to say about my cake that was actually good so,
yeah, I know I'm gonna go home. Yeah.
Well, this is quite tricky.
The Showstoppers, they were OK but they weren't brilliant.
It makes judging really difficult to see who's gonna go home.
I thought you both spoke about Nelly's in a way that was almost...
I think Nelly saved herself. Nelly's not going home.
Christiaan's was really good, right? Yeah, it was, it tasted lovely.
Yeah, but you could not have sold that with
a solid layer of caramel on the bottom.
Yeah, you could sell this for Mike, couldn't you?.
You could sell that but not as a mousse cake.
As Paul said, it was a tiramisu. Yeah.
It just had a smear of mousse in between the layers.
Someone who normally bakes really, really well is Sumayah.
I mean, it looked incredible.
I thought it was going to be fantastic.
You were really disappointed with that.
Unfortunately, neither the texture nor the flavour were any good.
But Dylan's cake tasted wonderful, as it normally has.
As did his signature. His Showstopper was amazing.
But cracked. So he's nearly there
but I would still put him in line for Star baker,
along with Georgie, because Georgie won the Technical
and did really well with those little peanut fingers that she made.
So at the moment, I would say in line
for Star baker is either Dylan or Georgie. Yeah.
And going home between Sumayah and Mike.
It's gonna create a stir either way
but we've gotta look at it over the three challenges
and see who we think is gonna do better going forward.
You can make me Star baker and send Noel home.
Yeah. Can I flip it round,
Noel you're Star baker, Alison you're going home.
Can I take that fudge? Yeah!
ALL LAUGH
Well done, bakers, for getting through Caramel Week.
You've done so, so well.
Now, as the caramel queen, I have the wonderful job
of announcing Star baker this week.
So, the Star baker this week is...
..Georgie.
Yay!
By a thumb...
Unfortunately, that leaves me with the real horrible job.
This was very close, as well.
But the person who's leaving us this week is...
..Mike.
Sorry. Oh...
I feel it was my time to go.
I'm just this little farmer who does a bit of baking in the kitchen,
and everyone else is just so incredible.
I feel like the quality of what everyone is doing
is just breathtaking.
And, yeah, I'm just going to miss everyone. Oh, God!
I never want to bake again now. I'm just gonna miss you guys.
That's why I'm sad.
One thing my mum said to me was, "Don't cry."
Bit better next week? Yeah, hopefully.
I'm really happy but I'm really sad at the same time.
Mike was the heart of the group. A really good friend as well.
You can do things with baking that I couldn't even dream of doing.
It was really close between Sumayah and Mike,
and Sumayah just pipped him on two of the three challenges.
It's a shame. He's a great guy and a fantastic baker.
We're looking forward to visiting his farm shop.
Georgie, well done! Well done.
OK.
Star baker is just crazy.
I honestly didn't think I was gonna do it,
but it does mean a lot. I've always been self conscious
about my baking. I need to get a bit more confident in myself
and just show I can do it.
Next time, it's Pastry Week.
It's just very thin and fiddly and it doesn't like me.
The bakers tackle tarts in the signature...
Nelly's got a blowtorch!
..fill filo in the Technical...
Great big sausage roll.
..and in the choux Showstopper...
It stinks of burning.
..who will rise up...
This is usually where things go wrong.
..and who will fall down?
So fragile.
Ohh!
Right in the bin.
I started so well...
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