1 00:00:02,000 --> 00:00:03,720 Hey, Alison it's Caramel Week. I know. I love caramel so much. 2 00:00:03,760 --> 00:00:05,840 In fact, I've written a little poem about caramel. Aw. 3 00:00:05,880 --> 00:00:08,280 But it's quite a serious, deep poem. OK. 4 00:00:08,320 --> 00:00:10,840 So I'm gonna need to get into a special kind of place. 5 00:00:10,880 --> 00:00:13,400 OK, before you get into that place... I'm already in. 6 00:00:13,440 --> 00:00:15,160 Oh, can you come back out of that place? 7 00:00:15,200 --> 00:00:19,600 Thank you. I'm gonna give you a massive spoonful of thick caramel. 8 00:00:19,640 --> 00:00:22,040 Are you sure? It looks quite gloopy. 9 00:00:22,080 --> 00:00:24,120 Go for it. It's a family favourite. 10 00:00:24,160 --> 00:00:26,080 Mmm... Mmm... 11 00:00:26,120 --> 00:00:29,360 HE STRUGGLES TO SPEAK 12 00:00:30,920 --> 00:00:32,680 Oh, this is so moving. 13 00:00:32,720 --> 00:00:34,120 Yeah. It's beautiful. 14 00:00:34,160 --> 00:00:36,200 HE STRUGGLES TO SPEAK 15 00:00:36,240 --> 00:00:38,800 I think what Noel's trying to say is, welcome to 16 00:00:38,840 --> 00:00:41,680 The Great British Bake Off. 17 00:00:41,720 --> 00:00:44,200 It's quite sticky. 18 00:00:44,240 --> 00:00:46,120 ALISON: Last time... Woo-hee! 19 00:00:46,160 --> 00:00:48,120 ..the bakers battled bread. 20 00:00:48,160 --> 00:00:50,080 Go, Andy, go. Go, Andy, go. 21 00:00:50,120 --> 00:00:52,120 And while Dylan's signature... My goodness. 22 00:00:52,160 --> 00:00:56,280 I haven't been surprised by a flavour for a long time. 23 00:00:56,320 --> 00:00:58,960 ..and showstopper proved he was a worthy Star Baker... 24 00:00:59,000 --> 00:01:00,600 Oh, I hate bread. 25 00:01:00,640 --> 00:01:02,640 ..John's week... Oh, dear. 26 00:01:02,680 --> 00:01:04,320 ..went from bad to worse. 27 00:01:04,360 --> 00:01:07,280 My bagels aren't rising. Can I just have a minute? Yeah. 28 00:01:07,320 --> 00:01:09,040 ..and he became the latest baker... 29 00:01:09,080 --> 00:01:10,240 Oh, John. 30 00:01:10,280 --> 00:01:11,640 ..to leave the competition. 31 00:01:11,680 --> 00:01:13,200 It was expected. 32 00:01:14,200 --> 00:01:15,280 NOEL: This time... 33 00:01:15,320 --> 00:01:16,840 # Ba-da-ba-da-da-da. # 34 00:01:16,880 --> 00:01:18,960 ..the bakers must conquer caramel... 35 00:01:19,000 --> 00:01:20,760 Caramel is about bravery. 36 00:01:20,800 --> 00:01:22,680 ..in a biscuit-based signature... 37 00:01:22,720 --> 00:01:23,840 Just can't get them out. 38 00:01:23,880 --> 00:01:25,680 ..a tarte tatin technical... 39 00:01:25,720 --> 00:01:27,440 I don't know what I'm doing, to be quite honest. 40 00:01:27,480 --> 00:01:28,560 No, it's a hard one, innit? 41 00:01:28,600 --> 00:01:31,360 ..and introduce a mousse in a sticky showstopper. 42 00:01:31,400 --> 00:01:33,400 Give me a hug. It's all right. It's all right. 43 00:01:33,440 --> 00:01:35,960 Who will have the sweet taste of success... 44 00:01:36,000 --> 00:01:38,760 You've come on leaps and bounds with your flavour. 45 00:01:38,800 --> 00:01:40,800 ..and who will come unstuck? 46 00:01:40,840 --> 00:01:41,920 Uh-oh. 47 00:02:05,960 --> 00:02:08,280 We're back. Caramel Week this week. 48 00:02:08,320 --> 00:02:10,680 Caramel can go wrong so easily. It can split, it can burn, 49 00:02:10,720 --> 00:02:12,480 it can crystallise. 50 00:02:12,520 --> 00:02:13,640 We'll see after the end of 51 00:02:13,680 --> 00:02:16,400 the weekend whether I ever wanna make caramel again. 52 00:02:16,440 --> 00:02:20,080 Game is on. Fight is on, and I'm ready. I'm ready. 53 00:02:23,960 --> 00:02:26,600 Hello, bakers, welcome back to the tent. 54 00:02:26,640 --> 00:02:27,920 It's Caramel Week. 55 00:02:27,960 --> 00:02:31,200 For your Caramel Week signature, Paul and Prue would love you to bake 56 00:02:31,240 --> 00:02:33,800 a batch of caramel biscuits. 57 00:02:33,840 --> 00:02:36,200 Your caramel biscuits can take inspiration from 58 00:02:36,240 --> 00:02:38,880 a caramel classic like the millionaire's shortbread. 59 00:02:38,920 --> 00:02:41,640 Or in Dutch, a snoopwafel. 60 00:02:41,680 --> 00:02:45,160 I think it's a stroopwafel. It's not named after Snoop Dogg. Oh. 61 00:02:45,200 --> 00:02:49,560 You need to make 12 delicious biscuits either sandwiched or topped 62 00:02:49,600 --> 00:02:50,800 with set caramel. 63 00:02:50,840 --> 00:02:52,520 You have two and a half hours. 64 00:02:52,560 --> 00:02:54,160 On your marks... ..get set... 65 00:02:54,200 --> 00:02:55,200 ..bake! 66 00:02:57,240 --> 00:03:00,560 I love caramel biscuits. Don't make them very often. 67 00:03:00,600 --> 00:03:02,680 I don't really have caramel biscuits. 68 00:03:02,720 --> 00:03:06,360 I normally never have biscuits, really, unless I'm at my grandma's. 69 00:03:06,400 --> 00:03:09,520 It's Caramel Week but obviously incorporating caramel into 70 00:03:09,560 --> 00:03:11,600 a biscuit they've gotta choose their biscuit. 71 00:03:11,640 --> 00:03:13,000 We've got some mixed spice, 72 00:03:13,040 --> 00:03:15,720 some cinnamon and some nutmeg that will go in the shortbread. 73 00:03:15,760 --> 00:03:18,200 It can be any kind of biscuit 74 00:03:18,240 --> 00:03:20,400 but the dominant flavour must be caramel. 75 00:03:20,440 --> 00:03:23,720 get everything ready, then we're onto the hot molten sugar. 76 00:03:23,760 --> 00:03:25,120 So, then the fun begins. 77 00:03:25,160 --> 00:03:28,000 You need to take caramel so it's a rich colour. 78 00:03:28,040 --> 00:03:30,560 Almost the colour of my skin. 79 00:03:30,600 --> 00:03:33,320 The caramel must set but not as hard as rock, 80 00:03:33,360 --> 00:03:35,680 and it mustn't flow out of the biscuit. 81 00:03:35,720 --> 00:03:37,680 If you can't pick it up, that's not a biscuit, 82 00:03:37,720 --> 00:03:39,000 that's more like a pudding. 83 00:03:39,040 --> 00:03:41,600 They need to be elegant and exquisite. 84 00:03:41,640 --> 00:03:44,240 There should be nothing clumsy about it. 85 00:03:45,600 --> 00:03:48,200 Morning, Christiaan. Good morning. Hello. Hello. Hi, Christiaan. 86 00:03:48,240 --> 00:03:50,400 Christiaan, tell us all about your caramel biscuit. 87 00:03:50,440 --> 00:03:52,840 So, I'm making stroopwafels. 88 00:03:52,880 --> 00:03:53,880 Stroopwafels. 89 00:03:53,920 --> 00:03:55,960 My own twist on a traditional stroopwafel. 90 00:03:56,000 --> 00:03:59,400 I am adding a layer of, like, a spicy nut praline in 91 00:03:59,440 --> 00:04:00,480 the middle as well. 92 00:04:00,520 --> 00:04:03,840 And the biscuit is gonna be made in the waffle iron. Oh, wow. 93 00:04:03,880 --> 00:04:05,840 Within his waffles, Christiaan will 94 00:04:05,880 --> 00:04:07,880 be sandwiching his spicy nut praline 95 00:04:07,920 --> 00:04:10,520 with a caramel made with Dutch stroop. 96 00:04:10,560 --> 00:04:12,320 Stroop it just means syrup, doesn't it? 97 00:04:12,360 --> 00:04:13,640 It basically is, yeah. 98 00:04:13,680 --> 00:04:15,280 So a little taste of home for you today. 99 00:04:15,320 --> 00:04:17,120 Yeah. Just hope I can nail it. 100 00:04:17,160 --> 00:04:18,480 Good luck. Good luck, Christiaan. Thank you. 101 00:04:18,520 --> 00:04:20,320 Thank you so much. Thanks, guys. 102 00:04:20,360 --> 00:04:23,280 Also doing a twist on a treat from their homeland... 103 00:04:23,320 --> 00:04:26,000 Inspiration is from home, from Slovakia, from children time. 104 00:04:26,040 --> 00:04:27,040 ..is Nelly. 105 00:04:27,080 --> 00:04:29,720 My father used to make me a caramel, 106 00:04:29,760 --> 00:04:31,760 chop fresh walnuts, then make it. 107 00:04:31,800 --> 00:04:34,120 And I just add a little bit of chocolate biscuit to it 108 00:04:34,160 --> 00:04:35,560 and it's done. 109 00:04:35,600 --> 00:04:38,280 Putting her own spin on her dad's delicacy, 110 00:04:38,320 --> 00:04:39,880 Nelly will be encasing salted 111 00:04:39,920 --> 00:04:41,360 caramel inside chocolate 112 00:04:41,400 --> 00:04:43,160 and walnut biscuits. 113 00:04:43,200 --> 00:04:46,360 That's my biscuit dough. Do not touch, do not destroy. 114 00:04:46,400 --> 00:04:49,640 How dare you. I'm like a delicate cat. 115 00:04:49,680 --> 00:04:51,480 I'm not gonna destroy anything. You're right. 116 00:04:51,520 --> 00:04:53,720 You know who might destroy this? Alison. 117 00:04:53,760 --> 00:04:55,360 She's like an enthusiastic Labrador. 118 00:04:55,400 --> 00:04:56,920 SHE CHUCKLES 119 00:04:56,960 --> 00:04:58,080 Just need this to cool now. 120 00:04:58,120 --> 00:05:01,480 While their biscuit dough rests, there's no respite for the bakers... 121 00:05:01,520 --> 00:05:04,160 I'm just getting my lime cream together. 122 00:05:04,200 --> 00:05:05,640 ..as they need to work quickly 123 00:05:05,680 --> 00:05:08,080 to get all their elements cooled and set. 124 00:05:08,120 --> 00:05:09,280 There's my nuts. 125 00:05:09,320 --> 00:05:12,480 ..or they risk caramel layers that won't hold their shape. 126 00:05:12,520 --> 00:05:17,920 I'm making a mango-lime ganache and sesame sable biscuit. 127 00:05:17,960 --> 00:05:20,120 So hopefully the flavours all balance out nicely 128 00:05:20,160 --> 00:05:22,160 and it's not too sweet. 129 00:05:22,200 --> 00:05:23,600 Sumayah is planning to counter 130 00:05:23,640 --> 00:05:25,320 the sweetness even further with 131 00:05:25,360 --> 00:05:28,200 a caramel flavoured with hibiscus tea. 132 00:05:28,240 --> 00:05:29,880 Wow. PRUE: My goodness. 133 00:05:29,920 --> 00:05:31,920 It has, like, a really acidic flavour. 134 00:05:31,960 --> 00:05:33,520 It's not like a sweet caramel. Yeah, yeah. 135 00:05:33,560 --> 00:05:35,080 It's almost like a candy, kind of. 136 00:05:35,120 --> 00:05:36,400 Yeah, I love the sound of this. 137 00:05:36,440 --> 00:05:39,400 I'm glad, cos I thought it is a bit of a random combination. 138 00:05:40,560 --> 00:05:43,840 Whichever additional flavours the bakers are adding... 139 00:05:43,880 --> 00:05:45,800 Raisin, cinnamon, 140 00:05:45,840 --> 00:05:48,840 your kind of aromatic spices work really well with it. 141 00:05:48,880 --> 00:05:51,480 ..it's crucial they complement their caramel. 142 00:05:51,520 --> 00:05:55,240 I've gone for, like, a 54% cocoa just so it's just that happy 143 00:05:55,280 --> 00:05:59,320 sweet medium so it's like a biscuit that you might find in a shop. 144 00:05:59,360 --> 00:06:01,600 Normally you'd get 'em in two fingers. Yeah. 145 00:06:01,640 --> 00:06:03,000 But this is just gonna be one finger. Right. 146 00:06:03,040 --> 00:06:05,560 So it's like a chunky, just like me. 147 00:06:05,600 --> 00:06:08,040 I love the ideas and we all know it works but. Hazelnuts. 148 00:06:08,080 --> 00:06:09,960 You've gotta get that finish looking good. 149 00:06:10,000 --> 00:06:11,160 Yeah. 150 00:06:11,200 --> 00:06:13,960 To successfully replicate his chosen chocolate bar 151 00:06:14,000 --> 00:06:15,760 Andy will be hoping his chocolate 152 00:06:15,800 --> 00:06:16,920 balances perfectly 153 00:06:16,960 --> 00:06:19,360 with hazelnut praline and caramel. 154 00:06:19,400 --> 00:06:21,600 How are you? Not too bad, thank you, sir. How are you? 155 00:06:21,640 --> 00:06:23,320 Just one question - how on earth are you still here? 156 00:06:23,360 --> 00:06:25,680 Dunno. You were worried last week, weren't you? Yeah. 157 00:06:25,720 --> 00:06:27,280 Do you think you could get in the final? No... No chance. 158 00:06:27,320 --> 00:06:29,880 Me neither. We'll go together. Yeah. What you doing? 159 00:06:29,920 --> 00:06:31,320 I'm just trying to temper the chocolate. 160 00:06:31,360 --> 00:06:32,760 Willy Wonka town, innit? 161 00:06:32,800 --> 00:06:34,400 Yeah, people call me a Willy Wonka. Do they? 162 00:06:34,440 --> 00:06:35,680 I think it was Wonka they call me. 163 00:06:35,720 --> 00:06:38,680 THEY LAUGH 164 00:06:38,720 --> 00:06:41,120 We're going out on that. I'm not gonna beat that! 165 00:06:42,760 --> 00:06:46,640 And it's not just Andy basing his bake on a chocolate classic. 166 00:06:46,680 --> 00:06:49,840 So, my biscuits are based on my favourite chocolate and peanut bar. 167 00:06:49,880 --> 00:06:51,480 They were always my favourite growing up. 168 00:06:51,520 --> 00:06:53,760 I used to eat, like, five in a row. 169 00:06:53,800 --> 00:06:56,120 Georgie will be combining peanut butter, 170 00:06:56,160 --> 00:06:57,720 nougat and shortbread with 171 00:06:57,760 --> 00:06:59,120 a chopped peanut caramel 172 00:06:59,160 --> 00:07:00,360 in an attempt to capture 173 00:07:00,400 --> 00:07:02,240 the flavour of a childhood favourite. 174 00:07:02,280 --> 00:07:04,880 They're moreish though, ain't they? Yeah. Oh, my gosh. 175 00:07:04,920 --> 00:07:07,240 Yeah, I need to get that level of peanut right 176 00:07:07,280 --> 00:07:08,480 because we know what they are. 177 00:07:08,520 --> 00:07:10,080 Yeah. But I'm feeling you've got this. 178 00:07:10,120 --> 00:07:12,160 Oh, I hope so Alison. You have, you have. 179 00:07:12,200 --> 00:07:13,920 Let's get this in the fridge. 180 00:07:13,960 --> 00:07:16,520 As various elements are going in to set... 181 00:07:16,560 --> 00:07:19,440 I prefer chocolate to temper in room temperature 182 00:07:19,480 --> 00:07:21,920 but probably will have to go in the fridge. 183 00:07:21,960 --> 00:07:24,160 ..various doughs are coming out for baking. 184 00:07:24,200 --> 00:07:26,040 You basically just, like, put a little ball in 185 00:07:26,080 --> 00:07:28,200 and then you bake it for about a minute. 186 00:07:28,240 --> 00:07:30,400 All going in the oven. 187 00:07:30,440 --> 00:07:34,920 So that's going in for 20 minutes at 180. 188 00:07:34,960 --> 00:07:36,920 Right I need to get onto the caramel. 189 00:07:36,960 --> 00:07:38,320 That's the big element. 190 00:07:38,360 --> 00:07:41,840 Whether the bakers make a dry caramel or choose to add water... 191 00:07:41,880 --> 00:07:43,640 Some people will be making wet, some'll be doing dry. 192 00:07:43,680 --> 00:07:45,560 This one is dry but it's easier to burn 193 00:07:45,600 --> 00:07:47,280 because you've not got the water in there. 194 00:07:47,320 --> 00:07:51,360 ..they will need to display patience until the time is just right. 195 00:07:51,400 --> 00:07:53,120 Caramel is about bravery. 196 00:07:53,160 --> 00:07:55,000 If you stop it too early you don't get 197 00:07:55,040 --> 00:07:56,560 the caramel flavour cos as you 198 00:07:56,600 --> 00:07:58,640 heat it it builds different compounds. 199 00:07:58,680 --> 00:08:00,800 But if you take it too far, then you burn it. 200 00:08:00,840 --> 00:08:03,120 And any stirring or whisking can cause it 201 00:08:03,160 --> 00:08:06,120 to crystallise, which means starting all over again. 202 00:08:06,160 --> 00:08:09,480 You do definitely have to watch it, like, cos it's starting to bubble 203 00:08:09,520 --> 00:08:11,400 now but not all the sugar has dissolved. 204 00:08:11,440 --> 00:08:14,000 So allowing it to reach the perfect colour... 205 00:08:14,040 --> 00:08:16,800 It's holding your nerve to get it to that stage. 206 00:08:16,840 --> 00:08:19,160 Because it can quite easily, within 30 seconds, burn. 207 00:08:19,200 --> 00:08:22,360 ..is the only way to achieve the distinctive flavour. 208 00:08:22,400 --> 00:08:23,960 Normally you rely on colour 209 00:08:24,000 --> 00:08:26,000 but obviously cos my caramel's bright pink I have 210 00:08:26,040 --> 00:08:27,240 to take the temperature. 211 00:08:27,280 --> 00:08:30,400 So I've found 120 is good cos I want the hibiscus to come through. 212 00:08:30,440 --> 00:08:33,400 And it's not just Sumayah adding ambitious flavours... 213 00:08:33,440 --> 00:08:35,160 I'm making a pineapple caramel. 214 00:08:35,200 --> 00:08:39,400 ..as reigning Star Baker Dylan is giving his a citrus kick. 215 00:08:39,440 --> 00:08:41,840 I've got this really fancy pineapple juice. 216 00:08:41,880 --> 00:08:44,360 Like, on the back, it says enjoy a moment 217 00:08:44,400 --> 00:08:46,000 to savour my creation. 218 00:08:46,040 --> 00:08:48,240 So I trust that. That sounds pretty good. 219 00:08:48,280 --> 00:08:49,720 Dylan's pineapple caramel 220 00:08:49,760 --> 00:08:51,280 will sit inside an oat biscuit 221 00:08:51,320 --> 00:08:52,720 casing which will be topped 222 00:08:52,760 --> 00:08:53,840 with lime cream and 223 00:08:53,880 --> 00:08:55,360 a tuile in an attempt 224 00:08:55,400 --> 00:08:57,000 to impress the judges. 225 00:08:57,040 --> 00:08:58,720 Way more intimidated of Prue than Paul. 226 00:08:58,760 --> 00:09:00,880 Are you? Yeah. 100%. That's interesting. 227 00:09:00,920 --> 00:09:02,880 Because she's the only Michelin-starred chef I've ever met. 228 00:09:02,920 --> 00:09:04,400 She told me a funny story about that. 229 00:09:04,440 --> 00:09:05,800 When they didn't get a Michelin star 230 00:09:05,840 --> 00:09:07,720 and they thought they should've, she rang them up 231 00:09:07,760 --> 00:09:09,160 and said, "Why didn't you give me a Michelin star?" 232 00:09:09,200 --> 00:09:12,880 And they said something like "Your bread wasn't up to scratch." 233 00:09:12,920 --> 00:09:14,520 And that's how she met Paul. 234 00:09:14,560 --> 00:09:18,040 Do you know what? It would be so beautiful if it was Paul. 235 00:09:18,080 --> 00:09:19,320 But he probably wasn't born. 236 00:09:21,160 --> 00:09:22,800 Happy with it. Just taking it off the heat. 237 00:09:22,840 --> 00:09:24,760 It's starting to get there now, so that's really good. 238 00:09:24,800 --> 00:09:26,640 I'm gonna add the cream in there. 239 00:09:26,680 --> 00:09:29,520 But not all the bakers are as content with their caramel... 240 00:09:29,560 --> 00:09:31,000 I'm not sure about this. 241 00:09:31,040 --> 00:09:32,800 Kind of, like, lost all of the moisture. 242 00:09:32,840 --> 00:09:34,760 I made that rookie mistake of stirring it 243 00:09:34,800 --> 00:09:35,960 a little bit at the beginning. 244 00:09:36,000 --> 00:09:38,960 ..and Illiyin needs her caramel to be the centrepiece of 245 00:09:39,000 --> 00:09:40,560 a well-loved classic. 246 00:09:40,600 --> 00:09:43,080 I'm doing, like, Florentine rounds 247 00:09:43,120 --> 00:09:45,120 but I don't know if I'm gonna use this. 248 00:09:45,160 --> 00:09:48,760 Illiyin will be mixing her caramel with a Florentine filling of 249 00:09:48,800 --> 00:09:50,360 sultanas, candied orange peel 250 00:09:50,400 --> 00:09:52,600 and almonds, provided she can get 251 00:09:52,640 --> 00:09:54,480 her caramel right. 252 00:09:54,520 --> 00:09:56,880 Sacked off the other one. I'm just making a dry caramel. 253 00:09:56,920 --> 00:09:58,280 I tried. I can say I tried. 254 00:09:58,320 --> 00:10:01,600 But, actually, better the devil you know. Hopefully it works. 255 00:10:01,640 --> 00:10:04,920 And Illiyin may not be the only baker back to square one. 256 00:10:04,960 --> 00:10:07,680 Suddenly make lumpy, I don't know why. 257 00:10:07,720 --> 00:10:09,880 I'm not happy. I think I'm gonna do it again. 258 00:10:09,920 --> 00:10:12,400 I'm gonna leave it. Back-up plan - eat it. 259 00:10:12,440 --> 00:10:14,120 But I'm going to do a new one. 260 00:10:14,160 --> 00:10:15,880 So let's do it again. 261 00:10:16,920 --> 00:10:20,160 My darling bakers, you are halfway through... 262 00:10:20,200 --> 00:10:22,560 ..this recurring nightmare. 263 00:10:22,600 --> 00:10:26,040 I had a nightmare I was in, like, Bake Off the other day. 264 00:10:26,080 --> 00:10:29,400 You are. You are in Bake Off. 265 00:10:29,440 --> 00:10:31,840 That wasn't a nightmare. Good dream or bad? 266 00:10:31,880 --> 00:10:34,800 I love Dylan's laugh. He's like the best, isn't he? 267 00:10:34,840 --> 00:10:36,560 I'm getting them out. 268 00:10:36,600 --> 00:10:38,520 Got them out just in time. 269 00:10:38,560 --> 00:10:39,800 Well, they're overbaked. 270 00:10:39,840 --> 00:10:41,240 Not how I would like them to be 271 00:10:41,280 --> 00:10:44,360 but if I make them again now, it will never set in time. 272 00:10:44,400 --> 00:10:45,840 And I want it to be quite firm 273 00:10:45,880 --> 00:10:48,680 so it holds itself together underneath the caramel. 274 00:10:48,720 --> 00:10:50,360 Mike's orange zest biscuits 275 00:10:50,400 --> 00:10:51,600 will form the base of 276 00:10:51,640 --> 00:10:52,640 a chocolate-orange 277 00:10:52,680 --> 00:10:53,880 millionaire's shortbread, 278 00:10:53,920 --> 00:10:55,680 decorated with lilac flowers for 279 00:10:55,720 --> 00:10:56,920 a taste of home. 280 00:10:56,960 --> 00:10:59,840 Flowers from the farm I literally was picking them yesterday afternoon 281 00:10:59,880 --> 00:11:02,520 on the way here. And these are my dad's favourites. 282 00:11:02,560 --> 00:11:04,600 We always, always, always make them on the farm. 283 00:11:04,640 --> 00:11:07,960 And it's also due to parental preference that Gill is making her 284 00:11:08,000 --> 00:11:10,120 adaption of the same rich bake. 285 00:11:10,160 --> 00:11:13,520 So it's Brazil nut and raisin for my mum's favourite caramels 286 00:11:13,560 --> 00:11:15,280 and toffees that she used to like. 287 00:11:15,320 --> 00:11:18,520 We used to buy it every Mother's Day so this is for her. 288 00:11:18,560 --> 00:11:19,800 Gill's millionaire's shortbread will 289 00:11:19,840 --> 00:11:21,760 see syrupy milk chocolate topping 290 00:11:21,800 --> 00:11:23,320 a caramel of raisins 291 00:11:23,360 --> 00:11:24,880 and Brazil nuts as a tribute 292 00:11:24,920 --> 00:11:25,920 to her mum. 293 00:11:25,960 --> 00:11:27,360 I love the sound of this. 294 00:11:29,000 --> 00:11:31,360 My mother's favourite nut was Brazil nut. 295 00:11:31,400 --> 00:11:34,280 That was my mum's favourite as well. Favourite, yeah. It's my favourite. 296 00:11:34,320 --> 00:11:36,480 Is it? I do love it, yeah. Mums and one old man. 297 00:11:38,920 --> 00:11:40,960 Dry caramel's working fine so I just need it 298 00:11:41,000 --> 00:11:44,080 to finish melting completely. And then mix it in. 299 00:11:44,120 --> 00:11:46,160 This one is better, is better, is better. 300 00:11:46,200 --> 00:11:47,400 Look at this. 301 00:11:47,440 --> 00:11:48,760 This the sort of stuff you like doing? 302 00:11:48,800 --> 00:11:50,840 Oh, yeah, every day, you know, I just wake up in the morning, 303 00:11:50,880 --> 00:11:53,240 "Let me do some caramel!" And, you know, flap it around. 304 00:11:53,280 --> 00:11:56,360 You know, it's just, I have such a passion. I hate it. 305 00:11:56,400 --> 00:11:58,640 Those look wonderful, don't they? Oh, thank you. 306 00:11:58,680 --> 00:12:00,280 So how do you get the caramel inside, then? 307 00:12:00,320 --> 00:12:02,200 You cut 'em in two... Put the caramel inside. 308 00:12:02,240 --> 00:12:04,320 ..and then put it in between and then you sandwich them, 309 00:12:04,360 --> 00:12:05,960 and that's it. You are killing it. 310 00:12:06,000 --> 00:12:08,280 Not only do you look good, your food looks good. 311 00:12:08,320 --> 00:12:10,520 It tastes good. Most important, isn't it, so. 312 00:12:10,560 --> 00:12:12,360 Absolutely killing it. 313 00:12:12,400 --> 00:12:14,760 So, I'm just about to start pouring 314 00:12:14,800 --> 00:12:19,160 my caramel onto my overbaked biscuits. 315 00:12:19,200 --> 00:12:21,560 Bakers, you only have 30 minutes left. 316 00:12:21,600 --> 00:12:22,840 I need to motor now. 317 00:12:22,880 --> 00:12:24,520 I'd like to have the Florentine filling, 318 00:12:24,560 --> 00:12:25,800 double the amount of biscuit. 319 00:12:25,840 --> 00:12:27,840 I'm just sandwiching them together. 320 00:12:27,880 --> 00:12:31,000 My caramel has, like, air bubbles in it for some reason. 321 00:12:31,040 --> 00:12:32,200 I don't want it over-full, 322 00:12:32,240 --> 00:12:35,120 otherwise it's gonna look really messy when you add the top on. 323 00:12:35,160 --> 00:12:37,800 Look at this. Jackson Pollock. It really is. 324 00:12:37,840 --> 00:12:39,400 Game-changer. 325 00:12:39,440 --> 00:12:40,920 You gonna be the game-changer of baking? 326 00:12:40,960 --> 00:12:42,120 Hmm, I dunno. 327 00:12:42,160 --> 00:12:43,680 They look a bit Pollocks. 328 00:12:48,560 --> 00:12:50,120 They definitely need to go in the fridge. 329 00:12:50,160 --> 00:12:51,160 I'm gonna put it in the freezer 330 00:12:51,200 --> 00:12:55,440 because I want ten minutes at least really to get them all out. 331 00:12:55,480 --> 00:12:56,800 I'm just gonna leave them in there for a minute. 332 00:12:56,840 --> 00:13:00,880 I mean, it will be fine. But... It's just like, aaah. 333 00:13:03,040 --> 00:13:05,600 Bakers, you have ten minutes left. 334 00:13:05,640 --> 00:13:07,760 I wanna wait till as late as possible. 335 00:13:07,800 --> 00:13:09,040 I need to get them out of the mould 336 00:13:09,080 --> 00:13:10,400 and then we'll decorate them. 337 00:13:10,440 --> 00:13:12,120 I hope they're tidy. 338 00:13:12,160 --> 00:13:14,520 Oh, I need 'em out. 339 00:13:14,560 --> 00:13:16,760 Oh, God. I've overchilled 340 00:13:16,800 --> 00:13:19,200 and I can't get them out of the tins. 341 00:13:19,240 --> 00:13:22,440 Oh, no. They're cracking. Just can't get them out. 342 00:13:22,480 --> 00:13:24,040 This is gonna be a nightmare. 343 00:13:24,080 --> 00:13:25,640 The cream just looks so ugly and that's 344 00:13:25,680 --> 00:13:28,520 because of the lime juice that's been added. 345 00:13:28,560 --> 00:13:30,320 One trying to escape, but it's there. 346 00:13:30,360 --> 00:13:33,040 There we go. That'll do. That's enough, isn't it? 347 00:13:34,640 --> 00:13:37,760 I'm just adding some nice dark chocolate lines. 348 00:13:37,800 --> 00:13:40,240 Concentrate, concentrate. 349 00:13:40,280 --> 00:13:44,640 All cracking. I'm gutted. I really am gutted with these. 350 00:13:44,680 --> 00:13:46,000 Air bubble. 351 00:13:46,040 --> 00:13:48,240 I'm so, so grateful, you have no idea. 352 00:13:48,280 --> 00:13:50,440 Bakers, you've got one minute left. 353 00:13:50,480 --> 00:13:52,360 Are you serious? Have I got enough? 354 00:13:54,520 --> 00:13:56,640 Like UFOs. 355 00:13:56,680 --> 00:13:58,640 Have to just use the broken ones. 356 00:13:58,680 --> 00:13:59,880 It's not good. 357 00:14:02,280 --> 00:14:03,360 Nice finish. 358 00:14:05,440 --> 00:14:07,680 It's OK. One left. One left. 359 00:14:07,720 --> 00:14:09,520 Bakers, your time... 360 00:14:09,560 --> 00:14:11,000 Oh, my God. 361 00:14:11,040 --> 00:14:12,040 ..is... 362 00:14:13,240 --> 00:14:15,560 ..up? Oh, did we do it? 363 00:14:15,600 --> 00:14:19,080 Please step away from your caramel creations. 364 00:14:19,120 --> 00:14:22,680 Thank you so much. Oh, my gosh. 365 00:14:24,120 --> 00:14:26,560 Done. Thank you. You'd do the same for me, I'm sure. 366 00:14:26,600 --> 00:14:28,560 I would. I will never have time, but... 367 00:14:37,320 --> 00:14:41,480 It's judgment time for the bakers' caramel biscuits. 368 00:14:41,520 --> 00:14:42,960 Hi, Mike. Hello, hello. 369 00:14:48,600 --> 00:14:50,280 I do think they look quite nice on the top. 370 00:14:50,320 --> 00:14:52,040 I don't like the bulging on the side... Yeah. 371 00:14:52,080 --> 00:14:54,000 ..of the caramel cos they should be nice and neat. 372 00:14:54,040 --> 00:14:55,960 I actually overchilled it a bit 373 00:14:56,000 --> 00:14:57,800 and couldn't get them out of the tin. 374 00:14:57,840 --> 00:14:59,600 The caramel's got a lovely orange flavour to it 375 00:14:59,640 --> 00:15:00,720 and the chocolate is nice. 376 00:15:00,760 --> 00:15:02,960 I just think the shortbread could've been thinner... Mm-hm. 377 00:15:03,000 --> 00:15:05,600 ..and crispier. Yeah. And that would've set it off, then. Yeah. 378 00:15:05,640 --> 00:15:07,160 It could be a little bit crisper, 379 00:15:07,200 --> 00:15:08,960 but really, I think it tastes lovely. Thank you, guys. 380 00:15:09,000 --> 00:15:11,640 Thank you very much. Thank you, Mike. Just work on your bulge. 381 00:15:17,600 --> 00:15:19,320 I think they look really attractive. 382 00:15:19,360 --> 00:15:21,720 I would find it impossible not to buy those. 383 00:15:21,760 --> 00:15:22,840 Thank you. 384 00:15:23,880 --> 00:15:26,920 Your thin layer of praline takes away from too much caramel 385 00:15:26,960 --> 00:15:29,880 and you've got the waffles really crisp. Beautiful. 386 00:15:29,920 --> 00:15:32,360 It's a good eat, that. The flavour of the praline with 387 00:15:32,400 --> 00:15:34,200 the caramel is delicious. Well done. 388 00:15:34,240 --> 00:15:36,040 Thank you very much. Thank you, Christiaan. Thank you. 389 00:15:36,080 --> 00:15:37,160 NOEL WHISPERS: Well done. 390 00:15:43,400 --> 00:15:45,480 I have to say, I think they look absolutely exquisite. 391 00:15:45,520 --> 00:15:47,800 Lovely. Thank you. Mm, they do look very, very good. 392 00:15:49,640 --> 00:15:53,400 I love the Florentiney, candied orange taste. Really lovely. 393 00:15:53,440 --> 00:15:55,640 You do get that sensation of a Florentine. 394 00:15:55,680 --> 00:15:57,680 I think you've made a very original biscuit. 395 00:15:57,720 --> 00:16:00,720 And the flavours are fantastic. I think they're a little triumph. 396 00:16:00,760 --> 00:16:02,640 Yeah. Thank you so much. Well done, thank you. Thank you. 397 00:16:09,840 --> 00:16:11,120 Amazing looking, aren't they? 398 00:16:11,160 --> 00:16:13,040 Yeah, they look like Star Trek creatures. 399 00:16:13,080 --> 00:16:14,080 Yeah. 400 00:16:14,120 --> 00:16:15,280 Just like me. 401 00:16:15,320 --> 00:16:16,600 LAUGHTER 402 00:16:16,640 --> 00:16:19,240 I want to taste. Oh, no, that doesn't look good. 403 00:16:19,280 --> 00:16:20,800 I'm not quite sure what it is. 404 00:16:20,840 --> 00:16:23,280 The texture's a bit too stodgy for me. OK. 405 00:16:23,320 --> 00:16:24,440 It's quite hard work. 406 00:16:24,480 --> 00:16:27,160 But the walnut flavour is fantastic. Thank you. 407 00:16:34,200 --> 00:16:35,440 It's a good finish on these. 408 00:16:35,480 --> 00:16:36,680 I think they look really good. 409 00:16:38,040 --> 00:16:39,320 I really like the flavour. 410 00:16:39,360 --> 00:16:41,040 Hazelnut comes through really nicely. 411 00:16:41,080 --> 00:16:43,240 And actually, the choice of chocolate's clever 412 00:16:43,280 --> 00:16:44,920 because it balances beautifully with 413 00:16:44,960 --> 00:16:46,520 the inside which is full of texture. 414 00:16:46,560 --> 00:16:47,960 It is. Good flavour. 415 00:16:48,000 --> 00:16:50,080 My mouth's still watering, it wants more. 416 00:16:50,120 --> 00:16:51,480 Yeah, fantastic. Thanks buddy. 417 00:16:51,520 --> 00:16:53,120 Thank you, sir. Cheers, thank you. 418 00:16:53,160 --> 00:16:55,320 NOEL WHISPERS: Well done. Wow, blimey. 419 00:17:04,400 --> 00:17:06,480 Fascinating. Like a little canape. 420 00:17:06,520 --> 00:17:08,520 Oh, my goodness. They're so crumbly. 421 00:17:08,560 --> 00:17:10,320 And it's delicious. 422 00:17:10,360 --> 00:17:11,480 Yeah, thanks. 423 00:17:11,520 --> 00:17:12,600 Love the flavours, yeah. 424 00:17:12,640 --> 00:17:15,920 It's the citrus kick just lightens it all up so 425 00:17:15,960 --> 00:17:18,480 it's quite moreish, actually. You wanna go back for more. 426 00:17:18,520 --> 00:17:20,680 I think flavour-wise, texture-wise, you're spot-on. 427 00:17:20,720 --> 00:17:23,120 It's just the overall look. It's like a UFO convention. 428 00:17:32,280 --> 00:17:34,560 They're pretty. That's the sort of thing you'd see in a bakery. 429 00:17:34,600 --> 00:17:36,760 I mean, they could've done with half that, to be honest. 430 00:17:36,800 --> 00:17:39,000 Northern portions again, Paul. Granted. 431 00:17:39,040 --> 00:17:41,560 It's certainly unusual. And I do like it. 432 00:17:41,600 --> 00:17:43,920 Mm. There's a slight bitterness to the caramel 433 00:17:43,960 --> 00:17:45,800 and I think that with the fruit and nut, 434 00:17:45,840 --> 00:17:46,840 yeah, I really like that. 435 00:17:46,880 --> 00:17:49,560 As a millionaire's shortbread, that's a borderline billionaire's 436 00:17:49,600 --> 00:17:51,400 shortbread with the amount of stuff in there. 437 00:17:58,240 --> 00:18:00,120 It's not really set, is it, the caramel? 438 00:18:00,160 --> 00:18:01,880 I genuinely don't know what happened. More like a jam. 439 00:18:01,920 --> 00:18:03,440 I like the look of them, though, they're unusual. 440 00:18:03,480 --> 00:18:06,200 I think they're very elegant and very exotic. 441 00:18:09,040 --> 00:18:10,960 The mango is there. It's not strong but it's there. 442 00:18:11,000 --> 00:18:12,880 Yeah, it's just got that. And the hibiscus gives it 443 00:18:12,920 --> 00:18:14,440 a little bit of tartness to it. Mm. 444 00:18:14,480 --> 00:18:16,600 So overall, the flavours are amazing in your mouth. 445 00:18:16,640 --> 00:18:18,680 It's just that something went wrong with the caramel. 446 00:18:18,720 --> 00:18:20,960 It's altogether too soft. Yeah. 447 00:18:28,200 --> 00:18:30,440 Struggled getting them out of the moulds. 448 00:18:30,480 --> 00:18:32,080 You've lost a few, haven't you? Yeah. 449 00:18:32,120 --> 00:18:35,160 Well, the ones that did get out are really neat... Yeah. ..and nice. 450 00:18:35,200 --> 00:18:36,840 So precise and elegant. 451 00:18:37,840 --> 00:18:38,840 And do you know what? 452 00:18:38,880 --> 00:18:41,840 I don't like peanut butter but that is delicious. 453 00:18:41,880 --> 00:18:44,000 Oh, thank you. I think they're beautiful. 454 00:18:44,040 --> 00:18:46,400 Delicacy of the chocolate balanced with the peanut with 455 00:18:46,440 --> 00:18:47,560 the nougat running through it. 456 00:18:47,600 --> 00:18:50,440 I think it's a lovely caramel biscuit. 457 00:18:50,480 --> 00:18:52,280 I can't do it because, uh... 458 00:18:52,320 --> 00:18:54,400 Oh, Paul. ..you've wrecked a few here. 459 00:18:54,440 --> 00:18:57,000 The second time you've done that to me now. 460 00:18:57,040 --> 00:19:00,200 Very good. Very clever. Well done. Thank you. 461 00:19:00,240 --> 00:19:02,880 I can't believe he did that to me again with the oh, 462 00:19:02,920 --> 00:19:05,720 I was gonna give you a handshake but he could not with those three 463 00:19:05,760 --> 00:19:10,440 but, like, just knowing that it was that good is enough for me. 464 00:19:10,480 --> 00:19:13,120 Paul thought the shortbread could've been crisper 465 00:19:13,160 --> 00:19:14,640 so I was like, well, that's fine. 466 00:19:14,680 --> 00:19:16,120 It definitely wasn't overbaked 467 00:19:16,160 --> 00:19:17,880 but they didn't like my bulge which is a bit of 468 00:19:17,920 --> 00:19:19,320 a personal comment but, you know. 469 00:19:20,960 --> 00:19:23,880 My caramel just turned to liquid, for some reason. 470 00:19:23,920 --> 00:19:25,760 I feel like this is, like, the first time I really 471 00:19:25,800 --> 00:19:29,080 need to do well in the other challenges if I wanna stay. 472 00:19:34,400 --> 00:19:36,720 The bakers were able to practise their biscuits 473 00:19:36,760 --> 00:19:39,840 but the technical is a complete caramel mystery. 474 00:19:42,840 --> 00:19:44,840 Hello, bakers, welcome back to the tent. 475 00:19:44,880 --> 00:19:46,680 It's time for your Technical Challenge. 476 00:19:46,720 --> 00:19:49,200 Who set that Technical Challenge? - I hear you say. 477 00:19:49,240 --> 00:19:52,400 Well, to quote Spandau Ballet, I know this much is Prue. 478 00:19:52,440 --> 00:19:53,640 LAUGHTER 479 00:19:53,680 --> 00:19:56,920 Prue, have you got any words of advice for our lovely bakers? 480 00:19:56,960 --> 00:20:00,880 This challenge is all about timing and temperature. 481 00:20:00,920 --> 00:20:02,800 As ever, this challenge will be judged blind 482 00:20:02,840 --> 00:20:05,360 so we're gonna have to ask these two to leave the tent. 483 00:20:07,560 --> 00:20:11,320 Prue Leith would love you to make a pear tarte tatin. 484 00:20:11,360 --> 00:20:15,160 Now the judges are looking for a crisp, flaky, rough puff pastry with 485 00:20:15,200 --> 00:20:17,840 a perfectly caramelised pear topping. 486 00:20:17,880 --> 00:20:19,160 They would also love you to make 487 00:20:19,200 --> 00:20:23,120 a caramelised walnut ice cream to go alongside. 488 00:20:23,160 --> 00:20:24,840 You have three hours. 489 00:20:24,880 --> 00:20:27,560 On your marks... ..get set... 490 00:20:27,600 --> 00:20:29,280 ..bake. 491 00:20:29,320 --> 00:20:31,480 Oh, bloody hell. 492 00:20:31,520 --> 00:20:33,840 Good luck. Salt over the shoulder. 493 00:20:33,880 --> 00:20:35,840 Every word they kept saying, I was like, 494 00:20:35,880 --> 00:20:37,120 "Oh, God, it's getting worse." 495 00:20:37,160 --> 00:20:40,600 Pear, walnuts, tarte tatin. Ice cream. 496 00:20:43,120 --> 00:20:44,440 Pear tarte tatin. 497 00:20:44,480 --> 00:20:45,840 It is caramel week. 498 00:20:45,880 --> 00:20:49,160 So we've got the bakers making caramel twice for 499 00:20:49,200 --> 00:20:52,040 the tarte tatin and a walnut caramel ice cream. 500 00:20:52,080 --> 00:20:53,360 Wow, what a marriage that is. 501 00:20:53,400 --> 00:20:54,800 It's a cheat's puff pastry. 502 00:20:54,840 --> 00:20:57,680 The whole point in any puff pastry is getting 503 00:20:57,720 --> 00:21:00,240 the lamination right so they have to get on with it 504 00:21:00,280 --> 00:21:02,120 because we've given them frozen butter 505 00:21:02,160 --> 00:21:03,800 but if they let it sit on the side, 506 00:21:03,840 --> 00:21:06,560 by the time they've rolled and folded it, it'll be melted. 507 00:21:06,600 --> 00:21:08,080 It'll just turn into a shortcrust. 508 00:21:08,120 --> 00:21:10,760 Yes. Arrange the pears beautifully. 509 00:21:10,800 --> 00:21:12,920 And then they need to bake it until the pastry is 510 00:21:12,960 --> 00:21:14,840 a good proper dark colour. 511 00:21:14,880 --> 00:21:17,040 OK, Prue, would you like a slice? I would. 512 00:21:17,080 --> 00:21:19,840 I think help yourself to a blob of ice cream. 513 00:21:21,880 --> 00:21:23,760 Oh, wow. The pear's beautifully cooked. 514 00:21:23,800 --> 00:21:26,520 The lamination and flake in that pastry is delicious. 515 00:21:26,560 --> 00:21:30,480 The caramelisation is perfect. It's not overdone, it's not bitter. 516 00:21:30,520 --> 00:21:33,240 Almost toffee-like. It's delicious. 517 00:21:33,280 --> 00:21:35,880 Just need a little glass of Armagnac to go with it. 518 00:21:35,920 --> 00:21:37,600 Can we get some Armagnac, please? 519 00:21:38,760 --> 00:21:39,760 Here we go. 520 00:21:39,800 --> 00:21:42,520 First step for the ice cream - make a smooth creme anglaise. 521 00:21:42,560 --> 00:21:46,440 I don't know these posh names, you know? For me, it is a custard. 522 00:21:46,480 --> 00:21:49,320 So I'm gonna heat up my milk and my cream 523 00:21:49,360 --> 00:21:51,120 and then I'm peeling pears. 524 00:21:51,160 --> 00:21:52,160 Hello. 525 00:21:52,200 --> 00:21:55,360 How many tarte ta-ta-ta-tas are there in ta-ta-tatin? 526 00:21:55,400 --> 00:21:57,800 I literally looked up tatin last night. 527 00:21:57,840 --> 00:21:58,960 Is that what you lot do? 528 00:21:59,000 --> 00:22:01,480 Trying to second guess what the technical might be? I try and guess. 529 00:22:01,520 --> 00:22:04,480 I don't know why you lot listen to him. You know Paul's not a baker? 530 00:22:04,520 --> 00:22:05,920 No. He's a plumber. 531 00:22:07,160 --> 00:22:09,960 I've scalded the cream and milk with the vanilla. 532 00:22:10,000 --> 00:22:11,840 Now I'm putting it over the eggs and sugar. 533 00:22:11,880 --> 00:22:13,400 You don't want it very thick. 534 00:22:13,440 --> 00:22:15,240 Oh, God. 535 00:22:15,280 --> 00:22:18,520 I have split the custard. I'm gonna sieve it again. 536 00:22:18,560 --> 00:22:20,520 I think we're there. 537 00:22:20,560 --> 00:22:24,480 Pour the cold creme anglaise into the machine and churn to ice cream. 538 00:22:24,520 --> 00:22:27,280 The ice cream is on. It's churning. 539 00:22:27,320 --> 00:22:29,880 I might start making my rough puff. 540 00:22:29,920 --> 00:22:32,920 Old-fashioned way, rub the butter into the flour. 541 00:22:32,960 --> 00:22:34,520 There's two quantities of butter. 542 00:22:34,560 --> 00:22:37,400 One is for incorporating into the actual dough 543 00:22:37,440 --> 00:22:40,880 and the other one is in between the layers to laminate it roughly. 544 00:22:40,920 --> 00:22:43,440 What happens is the butter melts and it creates these air pockets 545 00:22:43,480 --> 00:22:45,840 and as soon as it hits a hot oven, pfff. 546 00:22:45,880 --> 00:22:47,640 What's going on here? Oh, you're doing the rough puff. 547 00:22:47,680 --> 00:22:49,240 Can't be bothered with this business. 548 00:22:49,280 --> 00:22:51,760 I know, it's a hard one, innit? It's a lot of time though. 549 00:22:51,800 --> 00:22:54,440 I've got lots of time. I'm gonna dance probably, you know? 550 00:22:54,480 --> 00:22:56,640 Yeah, you wanna dance? Yeah, I'm gonna dance. I'll dance with you. 551 00:22:56,680 --> 00:23:00,800 Dirty dancing? You lift me up or I lift you up? 552 00:23:00,840 --> 00:23:02,240 I'll do you, come on. Let's go. No, no, no. 553 00:23:02,280 --> 00:23:03,560 Let me just get used to it. 554 00:23:03,600 --> 00:23:05,280 Health and safety! 555 00:23:05,320 --> 00:23:06,640 Go. 556 00:23:07,680 --> 00:23:08,720 Ooh! 557 00:23:08,760 --> 00:23:10,080 LAUGHTER 558 00:23:10,120 --> 00:23:11,480 I just want a hug. 559 00:23:14,120 --> 00:23:16,160 So I'll start the first roll. 560 00:23:16,200 --> 00:23:18,200 You wanna keep the butter as cold as you can. 561 00:23:18,240 --> 00:23:20,640 Need cold hands. You don't wanna get that butter warm 562 00:23:20,680 --> 00:23:23,320 because it's just gonna turn it into like a briochey dough. 563 00:23:23,360 --> 00:23:27,200 My butter is definitely no longer frozen. It's becoming smeared. 564 00:23:27,240 --> 00:23:30,920 Go in the fridge and then we'll do another later. 565 00:23:30,960 --> 00:23:32,360 OK, I'll make the praline. 566 00:23:32,400 --> 00:23:33,800 So it's gonna be a dry caramel. 567 00:23:33,840 --> 00:23:36,600 It's getting a bit colour but I want the sugar to melt. 568 00:23:36,640 --> 00:23:39,080 I need to make sure I don't burn this. 569 00:23:39,120 --> 00:23:41,240 That's really caramelising lovely. 570 00:23:41,280 --> 00:23:42,440 It's hard, innit, caramel? 571 00:23:42,480 --> 00:23:45,000 Oh, it's always a bit tricky. How do you know when that's done? 572 00:23:45,040 --> 00:23:46,720 You're doing this all by eye, aren't you? 573 00:23:46,760 --> 00:23:48,800 It just looks like a golden colour, doesn't it? 574 00:23:48,840 --> 00:23:50,120 Science, isn't it? 575 00:23:50,160 --> 00:23:51,640 I mean it is, yeah. 576 00:23:51,680 --> 00:23:53,600 It's gone a bit dark, I think, but it'll have to do. 577 00:23:53,640 --> 00:23:55,680 We'll add the walnuts to the caramel. 578 00:23:55,720 --> 00:23:57,760 Needs to solidify. 579 00:23:57,800 --> 00:23:59,000 Right, this is done. 580 00:24:00,760 --> 00:24:02,480 I've made you a cup of tea. Oh, thank you. 581 00:24:02,520 --> 00:24:04,640 And I've baked this biscuit for you. Oh, so kind. 582 00:24:04,680 --> 00:24:06,000 It's a little bit overproved. 583 00:24:07,800 --> 00:24:09,960 Bakers, you are halfway through. 584 00:24:10,000 --> 00:24:11,280 What? 585 00:24:11,320 --> 00:24:13,600 So I'm gonna go back to my pastry. 586 00:24:13,640 --> 00:24:15,920 Do another turn of my rough puff. 587 00:24:15,960 --> 00:24:17,040 Last turn. 588 00:24:18,880 --> 00:24:20,880 Oh. That's nice. 589 00:24:20,920 --> 00:24:23,840 "Just before the ice cream's firm, add the walnut praline." 590 00:24:23,880 --> 00:24:26,120 So I've left some bits really chunky. 591 00:24:26,160 --> 00:24:27,480 The ice cream's all right. 592 00:24:27,520 --> 00:24:29,160 It definitely needs to go in the freezer now. 593 00:24:30,560 --> 00:24:34,480 OK, and now I'm starting the caramel for my pears. 594 00:24:34,520 --> 00:24:36,040 So we're back to the hot sugar. 595 00:24:36,080 --> 00:24:38,160 It is caramel week, who would've thought it? 596 00:24:38,200 --> 00:24:41,520 The colour is going OK. Keep it moving. 597 00:24:41,560 --> 00:24:44,760 Is that too much? Oh, let's see if I can recover it. 598 00:24:44,800 --> 00:24:46,400 Oh, now I put it too low. 599 00:24:46,440 --> 00:24:49,640 Once this caramel is ready, it says, "Add the pear halves." 600 00:24:49,680 --> 00:24:51,840 We get these pears in. Lovely jubbly. 601 00:24:51,880 --> 00:24:53,040 And get those nice and soft. 602 00:24:54,080 --> 00:24:57,680 Might have just done this too far now. Scares me to death, this stuff. 603 00:24:57,720 --> 00:25:00,960 Got a bit of molasses in here. More flavour, you know what I mean? 604 00:25:02,320 --> 00:25:04,840 Bakers, you have half an hour left. 605 00:25:04,880 --> 00:25:06,200 Uh-oh. 606 00:25:06,240 --> 00:25:08,400 We're about there with them pears. 607 00:25:08,440 --> 00:25:12,400 "Carefully pour some caramel out of the pan into a heatproof jug." 608 00:25:12,440 --> 00:25:15,800 "Decoratively arrange pears cut-side up in the pan." 609 00:25:15,840 --> 00:25:19,200 I've just decided to do, like, kind of a flower shape, I suppose. 610 00:25:19,240 --> 00:25:20,800 "And then add the pastry." 611 00:25:20,840 --> 00:25:23,480 Now the question is, what's that pastry gonna be like? 612 00:25:23,520 --> 00:25:25,720 If it's gonna puff up, it's gonna be a surprise. 613 00:25:25,760 --> 00:25:27,720 I'm going in. This, is it? 614 00:25:27,760 --> 00:25:30,000 Oh, might be a bit short. 615 00:25:30,040 --> 00:25:31,320 It's in. 616 00:25:33,200 --> 00:25:34,880 All right. I'm gonna do 20 minutes. 617 00:25:34,920 --> 00:25:37,000 I hope the amount of time we have left is about 618 00:25:37,040 --> 00:25:39,760 the amount of time it takes to cook a pear tarte tatin. 619 00:25:39,800 --> 00:25:42,840 There's nothing else I can do now. So we must gather round and pray. 620 00:25:45,120 --> 00:25:47,840 Bakers, you have 15 minutes left. 621 00:25:47,880 --> 00:25:49,440 Thanks, Alison. 622 00:25:49,480 --> 00:25:51,840 Just wanna keep my old caramel on the go. 623 00:25:51,880 --> 00:25:54,400 I'm just trying to keep it warm and failing miserably. 624 00:25:54,440 --> 00:25:56,480 Is this leftovers? Yeah. 625 00:25:56,520 --> 00:25:58,000 We could throw this at someone, couldn't we? 626 00:25:58,040 --> 00:26:01,480 Ah, see if you can get it in the hat. 627 00:26:01,520 --> 00:26:03,200 Oh, bingo. 628 00:26:03,240 --> 00:26:04,320 Boom. 629 00:26:04,360 --> 00:26:06,400 Boom. Bar-as-a-bam-ba. 630 00:26:06,440 --> 00:26:08,640 NELLY GASPS GLASS SHATTERS 631 00:26:08,680 --> 00:26:10,480 You didn't need that did you? Yes, I did. 632 00:26:10,520 --> 00:26:11,600 Oh, my God. 633 00:26:11,640 --> 00:26:13,360 Aaaah. 634 00:26:13,400 --> 00:26:15,320 What are we gonna do? Have we got time to make some more? 635 00:26:15,360 --> 00:26:17,200 Yes, we do. Right I'll get a broom. 636 00:26:17,240 --> 00:26:18,720 It's all good. 637 00:26:18,760 --> 00:26:21,440 If I gonna go home, he will drive me home on push car. 638 00:26:29,920 --> 00:26:32,840 I'm leaving it in as long as possible. 639 00:26:32,880 --> 00:26:35,240 I see some layers, so, thank God. 640 00:26:35,280 --> 00:26:38,120 Bakers, you've got five minutes left. 641 00:26:38,160 --> 00:26:41,600 OK, right, I'm gonna come out now. I am gay. 642 00:26:41,640 --> 00:26:43,960 LAUGHTER 643 00:26:44,000 --> 00:26:45,280 SHE EXHALES 644 00:26:47,080 --> 00:26:49,480 One, two, three. 645 00:26:49,520 --> 00:26:51,280 LIGHT TAP Heard a thud. 646 00:26:51,320 --> 00:26:55,280 NELLY IMITATES DRUM ROLL 647 00:26:55,320 --> 00:26:56,560 Come on. 648 00:26:58,600 --> 00:27:00,040 Perfect. 649 00:27:00,080 --> 00:27:02,000 Oh, I don't think it's baked quite enough. 650 00:27:02,040 --> 00:27:03,560 Might be a little bit dark. 651 00:27:03,600 --> 00:27:06,200 Bakers, you've got one minute left. 652 00:27:06,240 --> 00:27:08,760 Finally pour over the remaining caramel. 653 00:27:08,800 --> 00:27:10,160 I make new sauce. 654 00:27:10,200 --> 00:27:11,360 Mine feels a little dark. 655 00:27:11,400 --> 00:27:13,320 Whoops, some of my pastry came off. Oh, well. 656 00:27:13,360 --> 00:27:14,960 I'm really pleased with this. 657 00:27:15,000 --> 00:27:16,160 Ice cream. 658 00:27:16,200 --> 00:27:17,360 Three balls. 659 00:27:17,400 --> 00:27:19,720 Just give it a good old scoop. 660 00:27:19,760 --> 00:27:22,800 Bakers, your time is...up. 661 00:27:22,840 --> 00:27:26,280 Please bring your pear tarte tatins down to the front 662 00:27:26,320 --> 00:27:29,640 and place them behind your photographs on the gingham table. 663 00:27:32,200 --> 00:27:33,360 Well done, everyone. 664 00:27:34,400 --> 00:27:35,560 I feel sick. 665 00:27:37,800 --> 00:27:39,440 Prue and Paul are looking for 666 00:27:39,480 --> 00:27:41,640 a tarte tatin that has beautifully crisp 667 00:27:41,680 --> 00:27:43,240 and laminated pastry, 668 00:27:43,280 --> 00:27:45,680 perfectly caramelised pears, alongside 669 00:27:45,720 --> 00:27:48,120 a smooth caramel walnut ice cream. 670 00:27:48,160 --> 00:27:50,560 And they have no idea whose is whose. 671 00:27:51,560 --> 00:27:54,280 Start with this one. They've got molasses all over it. 672 00:27:54,320 --> 00:27:57,040 But I must say the pears are nicely arranged. 673 00:27:57,080 --> 00:27:58,760 Not much flake in there. 674 00:27:59,920 --> 00:28:03,680 Pastry's lost its lamination, the caramel's just gone too far. Burnt. 675 00:28:03,720 --> 00:28:05,680 Ice cream's OK. Got a lovely flavour. 676 00:28:05,720 --> 00:28:07,720 Next one. This is a nicer colour. 677 00:28:07,760 --> 00:28:09,760 Mm, you can see the lamination. 678 00:28:09,800 --> 00:28:12,120 Do you know, I think it could have had a little longer in the oven? 679 00:28:12,160 --> 00:28:14,280 Mm. Lovely creamy ice cream. 680 00:28:14,320 --> 00:28:15,560 Nice ice cream. Yeah, it is nice and creamy. 681 00:28:15,600 --> 00:28:17,560 Pretty good. This one looks too dark again. 682 00:28:17,600 --> 00:28:19,240 This is very dark. Wow. 683 00:28:19,280 --> 00:28:22,160 There's a bit of lamination on there. 684 00:28:22,200 --> 00:28:23,720 It's burnt, you can taste it. 685 00:28:23,760 --> 00:28:25,920 I think the caramel went too far on both of them. 686 00:28:25,960 --> 00:28:28,680 Yeah. On both, yeah, for sure. Moving on. 687 00:28:28,720 --> 00:28:30,880 This looks pale. But I like the way the... 688 00:28:30,920 --> 00:28:32,840 Yes. ..the fanning of the... Yes, I like the fanning of the pear. 689 00:28:32,880 --> 00:28:35,120 ..the pears have been done. Good lamination, though. 690 00:28:36,320 --> 00:28:38,640 Problem is, there's not much of a taste of caramel cos it's not been 691 00:28:38,680 --> 00:28:39,720 taken far enough. Yeah. 692 00:28:39,760 --> 00:28:42,280 Ironically, it's all in the ice cream. Ice cream's lovely. 693 00:28:42,320 --> 00:28:45,560 I quite like the colour of this one, but is it too much? 694 00:28:45,600 --> 00:28:47,840 There's a bit of lamination but it's not the best, is it? 695 00:28:47,880 --> 00:28:50,760 It's not, no. No. It's more of a shortcrust. 696 00:28:50,800 --> 00:28:54,280 I'm not sure about that. I'm not getting great flavours from that. 697 00:28:54,320 --> 00:28:56,560 Moving on to this one. This looks quite doughy. 698 00:28:56,600 --> 00:28:59,440 Just a little bit longer, perhaps, in the oven for this. 699 00:29:00,560 --> 00:29:02,720 The caramel needs to be a tiny bit darker. Mm. 700 00:29:02,760 --> 00:29:05,600 The pastry needs another five minutes. But it's very pleasant. 701 00:29:05,640 --> 00:29:07,000 It's a good ice cream. 702 00:29:07,040 --> 00:29:09,520 This looks a nice colour and the pastry looks nice and crispy. 703 00:29:09,560 --> 00:29:10,920 Looks pretty, doesn't it? It looks nice. 704 00:29:10,960 --> 00:29:12,360 I love the way it's been put to bed properly. 705 00:29:12,400 --> 00:29:14,680 Yes. Bit of lamination on the side. 706 00:29:16,720 --> 00:29:19,120 Both of the flavours are great. And it's very nice ice cream. Yeah. 707 00:29:19,160 --> 00:29:22,000 It's just a very good flavour. This looks nice too. 708 00:29:22,040 --> 00:29:24,240 I like this. I don't mind it catching. You expect that. 709 00:29:24,280 --> 00:29:26,840 No, no, I don't mind that at all. Yeah. 710 00:29:26,880 --> 00:29:28,360 It's got a lovely flavour to that one, 711 00:29:28,400 --> 00:29:30,920 a lovely caramel flavour to it. That's lovely as well. 712 00:29:30,960 --> 00:29:32,320 Nice and creamy. 713 00:29:32,360 --> 00:29:34,240 I think this is quite a success, this one, isn't it? 714 00:29:34,280 --> 00:29:36,640 Mm. It is. Quite nice. Lovely. 715 00:29:36,680 --> 00:29:38,240 Moving on, this looks a bit pale. 716 00:29:38,280 --> 00:29:41,400 Very pale. Really doughy middle. 717 00:29:41,440 --> 00:29:42,800 Mm. Yeah. 718 00:29:44,200 --> 00:29:45,720 It's definitely underbaked. 719 00:29:45,760 --> 00:29:48,160 The flavour of the caramel's not bad but it's underbaked. 720 00:29:48,200 --> 00:29:49,760 I like the ice cream. 721 00:29:49,800 --> 00:29:52,680 Prue and Paul will now rank the tartes from bottom up. 722 00:29:53,840 --> 00:29:56,120 In ninth place, we have this one. 723 00:29:56,160 --> 00:29:58,880 Andy, both the caramels went too far. 724 00:29:58,920 --> 00:30:01,240 So they're a bit bitter and overbaked. 725 00:30:01,280 --> 00:30:04,440 In eighth spot we have this one, whose is this? 726 00:30:04,480 --> 00:30:08,360 Gill. It's too bitter. Far too bitter and too thin. 727 00:30:08,400 --> 00:30:12,480 And then in seventh place, we've got this one. Mike it's underbaked. 728 00:30:12,520 --> 00:30:13,800 Yeah. 729 00:30:13,840 --> 00:30:18,360 NOEL: Nelly is sixth, Dylan is fifth, and Illiyin is fourth. 730 00:30:18,400 --> 00:30:20,840 Third place, we have this one. 731 00:30:20,880 --> 00:30:23,800 This is a really nicely arranged tarte tatin. 732 00:30:23,840 --> 00:30:25,600 Sumayah, it looks so appetising. 733 00:30:25,640 --> 00:30:26,680 Thank you. 734 00:30:26,720 --> 00:30:29,600 In second spot, this one. 735 00:30:30,960 --> 00:30:33,560 Christiaan, you had the caramel balanced perfect with 736 00:30:33,600 --> 00:30:37,000 the ice cream and a pretty good tarte tatin. Well done. 737 00:30:37,040 --> 00:30:39,760 So this means that, Georgie, you're the winner. 738 00:30:39,800 --> 00:30:41,360 APPLAUSE 739 00:30:45,000 --> 00:30:46,120 A really good day. 740 00:30:46,160 --> 00:30:49,480 Just really hope it goes into tomorrow as well. Really do. 741 00:30:49,520 --> 00:30:50,880 Seventh isn't great, is it? 742 00:30:50,920 --> 00:30:52,720 It's not bottom 743 00:30:52,760 --> 00:30:55,400 but the people that were lower than me had really, 744 00:30:55,440 --> 00:30:57,200 really great signatures. 745 00:30:57,240 --> 00:30:59,240 Disappointed in all honesty. 746 00:30:59,280 --> 00:31:02,880 If I can turn it out tomorrow, hopefully that'll be enough. 747 00:31:09,440 --> 00:31:11,280 Caramel Week. My favourite week. 748 00:31:11,320 --> 00:31:14,120 Paul you were dipped in caramel at birth. 749 00:31:14,160 --> 00:31:16,000 What, do you...? LAUGHTER 750 00:31:16,040 --> 00:31:17,280 How do you think it went? 751 00:31:17,320 --> 00:31:19,440 Overall the Technical Challenge wasn't particularly good. 752 00:31:19,480 --> 00:31:22,360 Most of them took the sugar too far. So it was almost black. 753 00:31:22,400 --> 00:31:25,160 But one or two of them didn't take the caramel far enough. 754 00:31:25,200 --> 00:31:27,800 So who do you think needs to be worrying a little bit now? 755 00:31:27,840 --> 00:31:29,760 You know, you've gotta look over the two challenges. Yeah. 756 00:31:29,800 --> 00:31:32,160 I think Mike's in trouble and I also think Nelly. 757 00:31:32,200 --> 00:31:34,200 When you're looking at, on the other side of the coin, 758 00:31:34,240 --> 00:31:36,080 I think the people in line for Star Baker, 759 00:31:36,120 --> 00:31:38,560 I think Dylan's done well again. I thought Georgie's done well. 760 00:31:38,600 --> 00:31:40,360 Christiaan. And Christiaan's done really well. 761 00:31:40,400 --> 00:31:42,280 That could change obviously after the showstopper 762 00:31:42,320 --> 00:31:44,560 but with Caramel Week they've gotta concentrate now 763 00:31:44,600 --> 00:31:47,040 to get a rich golden brown. Not black. 764 00:31:47,080 --> 00:31:48,400 Like your hands? Yeah. 765 00:31:48,440 --> 00:31:51,480 And if it gets to my level of brown. It's too far. Too far. 766 00:31:51,520 --> 00:31:53,040 It's gone. And this is meringue. 767 00:31:53,080 --> 00:31:54,240 That's ridiculous. 768 00:31:54,280 --> 00:31:55,840 LAUGHTER 769 00:32:02,960 --> 00:32:06,480 Welcome back to the tent, bakers, for your showstopper challenge. 770 00:32:06,520 --> 00:32:09,120 Now there are many kinds of mousse in the world. 771 00:32:09,160 --> 00:32:10,800 There's hair mousse. There's Mickey Mousse. 772 00:32:10,840 --> 00:32:13,840 There's Mousse T who recorded Sex Bomb with Tom Jones. 773 00:32:13,880 --> 00:32:15,200 He's my favourite mousse. 774 00:32:15,240 --> 00:32:17,400 But the mousse that the judges would like you 775 00:32:17,440 --> 00:32:21,240 to concentrate on today is a caramel mousse cake. 776 00:32:21,280 --> 00:32:24,000 Now, your caramel mousse cake must be complete 777 00:32:24,040 --> 00:32:27,720 with spectacular sugar work decoration. 778 00:32:27,760 --> 00:32:31,800 It must have at least two caramel-based components. 779 00:32:31,840 --> 00:32:34,280 Now, you've got four-and-a-half hours for this one. 780 00:32:34,320 --> 00:32:35,560 Which seems way too long. 781 00:32:35,600 --> 00:32:38,080 But that's fine, I'll have a little zizz in my coffin. 782 00:32:38,120 --> 00:32:40,480 On your marks... ..get set... 783 00:32:40,520 --> 00:32:41,640 ..bake. 784 00:32:43,280 --> 00:32:45,760 OK, right, let's go. 785 00:32:45,800 --> 00:32:48,120 I don't really like mousse cakes. 786 00:32:48,160 --> 00:32:51,360 It seems fancy on the outside but it's not all that. 787 00:32:51,400 --> 00:32:53,760 I can make a really good one at home. 788 00:32:53,800 --> 00:32:57,760 Who knows what the curse of the tent will do to me today? 789 00:32:57,800 --> 00:33:01,200 Today's showstopper challenge is a celebration of caramel but 790 00:33:01,240 --> 00:33:03,680 because obviously it's The Great British Bake Off 791 00:33:03,720 --> 00:33:07,280 we want a baked element and that comes in the form of, realistically, 792 00:33:07,320 --> 00:33:08,360 a sponge. 793 00:33:08,400 --> 00:33:12,040 I think with the mousse cake you want a light sponge. Not stodgy. 794 00:33:12,080 --> 00:33:13,240 I really love making a chiffon. 795 00:33:13,280 --> 00:33:16,080 It's a really, really light, lovely sponge. 796 00:33:16,120 --> 00:33:19,000 And the mousse part is the tricky bit 797 00:33:19,040 --> 00:33:21,760 because we want it really light and moussey 798 00:33:21,800 --> 00:33:24,040 but stiff enough to keep its shape 799 00:33:24,080 --> 00:33:27,880 and in no way to be rubbery or solid. 800 00:33:27,920 --> 00:33:30,320 Now, the introduction of caramel to a mousse, you want 801 00:33:30,360 --> 00:33:32,960 a strong colour on that caramel to be able to produce 802 00:33:33,000 --> 00:33:35,000 the flavour inside the mousse. 803 00:33:35,040 --> 00:33:37,240 That's what we're looking for. And it melts in the mouth. 804 00:33:37,280 --> 00:33:39,400 This is completely out of my comfort zone. 805 00:33:39,440 --> 00:33:42,560 But, you know, we'll see the end result. 806 00:33:42,600 --> 00:33:46,480 Decoration is key, and we're asking for sugar work so caramelising it, 807 00:33:46,520 --> 00:33:49,120 spinning it, and creating a beautiful design on the top. 808 00:33:49,160 --> 00:33:51,800 I want to see something that I've never seen before. 809 00:33:51,840 --> 00:33:54,840 And that tastes absolutely divine. 810 00:33:57,280 --> 00:33:59,600 With sponge ingredients mixing... 811 00:33:59,640 --> 00:34:02,760 I'm gonna make the caramel for the caramel mousse. 812 00:34:02,800 --> 00:34:05,720 ..in order for the bakers to mix their mousse with their caramel... 813 00:34:05,760 --> 00:34:08,160 This needs to cool a little bit before adding the cream. 814 00:34:08,200 --> 00:34:10,280 ..it's straight to the main event. 815 00:34:10,320 --> 00:34:11,840 There's so much in this cake. 816 00:34:11,880 --> 00:34:13,440 Morning, Georgie. Hello. 817 00:34:13,480 --> 00:34:15,600 NOEL: Someone won the technical, didn't they? 818 00:34:15,640 --> 00:34:17,320 PRUE: And they nearly got a handshake. 819 00:34:17,360 --> 00:34:19,520 NOEL: Yeah, the disappearing handshake. Woo! Could be your week? 820 00:34:19,560 --> 00:34:22,200 PRUE: So, are we going to have perfection today? 821 00:34:22,240 --> 00:34:24,920 I really hope so. I'm making chocolate cake, 822 00:34:24,960 --> 00:34:27,200 a hazelnut praline. Is it feuilletine? 823 00:34:27,240 --> 00:34:28,520 Feuilletine. With that. 824 00:34:28,560 --> 00:34:32,040 And then a salted caramel mousse around the side. 825 00:34:32,080 --> 00:34:33,080 Wow. 826 00:34:33,120 --> 00:34:35,120 Georgie's salted caramel mousse will 827 00:34:35,160 --> 00:34:36,520 surround her sweet layers 828 00:34:36,560 --> 00:34:38,200 and be topped with a white chocolate 829 00:34:38,240 --> 00:34:39,920 mirror glaze sprouting 830 00:34:39,960 --> 00:34:41,160 an isomalt rose. 831 00:34:41,200 --> 00:34:42,320 I think this sounds great. 832 00:34:42,360 --> 00:34:45,040 It's about balance with your recipe and how sweet is it gonna be. Yeah. 833 00:34:45,080 --> 00:34:48,080 But you have salted caramel so that'll dull it down a little bit. 834 00:34:48,120 --> 00:34:49,840 Yeah, yeah. You could get Star Baker if you have a good one. 835 00:34:49,880 --> 00:34:51,920 Oh. Yeah, we'll see. I'm not thinking about that. 836 00:34:51,960 --> 00:34:53,360 Well, for yesterday... 837 00:34:53,400 --> 00:34:54,920 You ca-... No. 838 00:34:54,960 --> 00:34:56,200 No, no. 839 00:34:56,240 --> 00:34:58,360 Joking. Oh, you're so mean! 840 00:34:58,400 --> 00:35:00,480 Never, never trust him. No. 841 00:35:00,520 --> 00:35:02,000 But good luck for today. 842 00:35:02,040 --> 00:35:04,640 Thank you. Good luck. Thank you. 843 00:35:04,680 --> 00:35:07,520 While Georgie opts for a single rose... 844 00:35:07,560 --> 00:35:09,000 I've been wanting to bring a tree 845 00:35:09,040 --> 00:35:11,200 into a bake at some point in my life. 846 00:35:11,240 --> 00:35:13,480 ..Andy's cake will be in full bloom. 847 00:35:13,520 --> 00:35:16,080 We're gonna have a tree coming out the middle finished with 848 00:35:16,120 --> 00:35:18,200 candyfloss... Oh, lovely. ..as the branches. 849 00:35:18,240 --> 00:35:20,160 And it's apple-flavoured candyfloss, a bit of fun. Oh, wow. 850 00:35:20,200 --> 00:35:22,240 My daughter loves candyfloss. Yeah, nice. 851 00:35:22,280 --> 00:35:25,280 Hoping to blossom after a disappointing technical, 852 00:35:25,320 --> 00:35:27,760 Andy's isomalt tree will be sheltering layers 853 00:35:27,800 --> 00:35:31,800 of chocolate cake, almond dacquoise and banana caramel. 854 00:35:31,840 --> 00:35:33,920 Like a banoffee? It's a banoffee pie. 855 00:35:33,960 --> 00:35:36,720 Do you know what, without realising, it is a banoffee pie. 856 00:35:36,760 --> 00:35:38,040 NOEL: There's nothing wrong with that. 857 00:35:38,080 --> 00:35:41,320 While Andy may not have realised the similarities... 858 00:35:41,360 --> 00:35:44,800 I love banoffee pie. You can't really call it baking. 859 00:35:44,840 --> 00:35:47,320 But it's one of the first things I learnt how to make. 860 00:35:47,360 --> 00:35:49,200 ..Sumayah is very conscious of 861 00:35:49,240 --> 00:35:52,000 the inspiration behind her caramel mousse cake. 862 00:35:52,040 --> 00:35:54,480 My two caramel elements are gonna be 863 00:35:54,520 --> 00:35:57,880 a caramelised banana sponge cake 864 00:35:57,920 --> 00:36:01,320 and a caramelised date molasses mousse. 865 00:36:01,360 --> 00:36:05,200 Oh, yeah, there's three, actually. And a banana pecan fudge. 866 00:36:05,240 --> 00:36:07,600 Alongside her caramel, Sumayah is planning 867 00:36:07,640 --> 00:36:09,640 to top some of her favourite flavours 868 00:36:09,680 --> 00:36:11,360 with decoration inspired by 869 00:36:11,400 --> 00:36:13,240 one of her favourite artists. 870 00:36:13,280 --> 00:36:17,440 The whole overall decoration's inspired by this glass artist called 871 00:36:17,480 --> 00:36:21,080 Dale Chihuly, who makes these, like, really cool sculptures 872 00:36:21,120 --> 00:36:23,320 and chandeliers. It looks like one of your necklaces. 873 00:36:23,360 --> 00:36:24,440 Yeah. 874 00:36:24,480 --> 00:36:25,920 Nice idea. Yeah. 875 00:36:25,960 --> 00:36:28,240 I just wanna do well because I was kind of disappointed 876 00:36:28,280 --> 00:36:30,800 in my signature. Good luck, Sumayah. Thank you. 877 00:36:30,840 --> 00:36:33,560 Right, I've gotta get my sponge in the oven. 878 00:36:33,600 --> 00:36:35,040 I need to bake it. 879 00:36:35,080 --> 00:36:36,760 I need time to get it cool and everything. 880 00:36:36,800 --> 00:36:39,160 So, 180. 881 00:36:39,200 --> 00:36:41,160 With the sponges going in... 882 00:36:41,200 --> 00:36:43,160 This is gonna go in for 35 minutes. 883 00:36:43,200 --> 00:36:45,120 ..and mousse caramels cooling... 884 00:36:45,160 --> 00:36:47,120 And I'm gonna transfer it to a heatproof bowl 885 00:36:47,160 --> 00:36:49,120 and leave it to cool to room temperature. 886 00:36:49,160 --> 00:36:50,480 ..it's time for the second batch 887 00:36:50,520 --> 00:36:52,480 of caramel for their other elements. 888 00:36:52,520 --> 00:36:55,440 So I'm now starting the caramel insert. 889 00:36:55,480 --> 00:36:57,160 This will be the banana caramel. 890 00:36:57,200 --> 00:36:59,680 And with so many layers to contend with 891 00:36:59,720 --> 00:37:02,360 the bakers need them to set quickly. 892 00:37:02,400 --> 00:37:04,640 I put gelatine in because it needs set. 893 00:37:04,680 --> 00:37:08,160 Don't wanna put in too much otherwise it will ruin the set. 894 00:37:08,200 --> 00:37:10,760 I've got to make hazelnut praline 895 00:37:10,800 --> 00:37:12,880 and I'm trying to make honeycomb. 896 00:37:12,920 --> 00:37:15,080 I've got some golden syrup and some sugar in there. 897 00:37:15,120 --> 00:37:16,600 So I'd like to dedicate my cake 898 00:37:16,640 --> 00:37:19,160 to my work colleague Meg who's holding the fort for me. 899 00:37:19,200 --> 00:37:20,560 This is her favourite. 900 00:37:20,600 --> 00:37:23,160 Gill has adapted her popular sticky toffee recipe 901 00:37:23,200 --> 00:37:24,640 to include caramel mousse 902 00:37:24,680 --> 00:37:26,000 and a decorative trio 903 00:37:26,040 --> 00:37:27,280 of praline shards, 904 00:37:27,320 --> 00:37:29,280 caramel drip and honeycomb. 905 00:37:29,320 --> 00:37:31,280 Do you remember when you could buy honeycomb at school? 906 00:37:31,320 --> 00:37:32,920 Yeah, dentists will hate this, yeah. 907 00:37:32,960 --> 00:37:34,400 It was like, ah, ah, ah. 908 00:37:34,440 --> 00:37:38,400 Fillings just... Filling again, Mum! ..flying out everywhere. 909 00:37:38,440 --> 00:37:41,440 Our generation... That's it. ..how we've got any teeth left 910 00:37:41,480 --> 00:37:43,640 I'll never know. Mine are made of Wispas. 911 00:37:45,920 --> 00:37:48,840 As Gill dedicates her cake to a work mate, 912 00:37:48,880 --> 00:37:51,440 Nelly also has someone special in mind. 913 00:37:51,480 --> 00:37:53,360 My husband is my inspiration 914 00:37:53,400 --> 00:37:56,160 because he always believe in me and I don't. 915 00:37:56,200 --> 00:37:59,200 And he think I'm the most amazing woman and I don't. 916 00:37:59,240 --> 00:38:00,560 I hope it's gonna look nice 917 00:38:00,600 --> 00:38:03,160 because that will be disastrous if it doesn't gonna look nice 918 00:38:03,200 --> 00:38:05,520 because it's dedicated for him. 919 00:38:05,560 --> 00:38:07,800 Nelly will be sandwiching two mousses between 920 00:38:07,840 --> 00:38:09,320 a toffee chocolate sponge, 921 00:38:09,360 --> 00:38:12,120 and after two underwhelming challenges, is hoping 922 00:38:12,160 --> 00:38:15,280 to do both herself and her husband proud. 923 00:38:15,320 --> 00:38:17,840 He's best husband you can ever imagine. Really? Yeah. 924 00:38:17,880 --> 00:38:20,640 So I wanna know, ow did you meet your husband? 925 00:38:20,680 --> 00:38:22,440 Oh, it wasn't that romantic. I bet it was. 926 00:38:22,480 --> 00:38:23,800 I met him in a... Where did you meet him? 927 00:38:23,840 --> 00:38:26,360 Kebab shop. THEY LAUGH 928 00:38:26,400 --> 00:38:27,760 Did you? Yeah. 929 00:38:27,800 --> 00:38:29,720 A kebab shop? Yeah. That's perfect. 930 00:38:29,760 --> 00:38:32,080 What's wrong with that? That's romantic, man. Yeah, yeah. 931 00:38:32,120 --> 00:38:34,000 Everyone loves a kebab. 932 00:38:34,040 --> 00:38:36,760 So this is the cream for my mousse. 933 00:38:36,800 --> 00:38:38,120 I want it to be soft peaks. 934 00:38:38,160 --> 00:38:39,960 We're just getting to the crucial part where we have 935 00:38:40,000 --> 00:38:41,480 to bring all the mousse together. 936 00:38:41,520 --> 00:38:45,760 Creating a light and fluffy caramel mousse is a delicate operation. 937 00:38:45,800 --> 00:38:48,360 I'm gonna whisk some caramel into it. 938 00:38:48,400 --> 00:38:52,920 If not properly incorporated it will form lumps and an uneven texture. 939 00:38:52,960 --> 00:38:57,280 Just folding this mousse through now. Just trying to keep it airy. 940 00:38:57,320 --> 00:39:01,440 And if the caramel hasn't cooled enough, it will melt the cream. 941 00:39:01,480 --> 00:39:04,000 That's the best temperature, I think. It's perfect. 942 00:39:04,040 --> 00:39:06,400 Why are you always putting caramel in jugs? 943 00:39:06,440 --> 00:39:07,920 You know I throw jugs on the floor. 944 00:39:07,960 --> 00:39:09,840 Well, you're not having it. I'll stand here. 945 00:39:09,880 --> 00:39:11,480 No. 946 00:39:11,520 --> 00:39:13,480 No. Go away. 947 00:39:13,520 --> 00:39:14,960 This is important. 948 00:39:16,560 --> 00:39:19,240 I'm replacing the water in the caramel with espresso. 949 00:39:19,280 --> 00:39:23,240 Mike has opted to give his caramel mousse a caffeine kick. 950 00:39:23,280 --> 00:39:25,880 So the little cinema that Matt and I always go to in Bath, 951 00:39:25,920 --> 00:39:29,080 they do a popcorn salted caramel espresso martini. 952 00:39:29,120 --> 00:39:32,600 It's my favourite drink in the world. So it's inspired by that. 953 00:39:32,640 --> 00:39:35,720 I mean, it sounds great. Coffee and caramel really work well together. 954 00:39:35,760 --> 00:39:37,880 Yeah, they do, they're wonderful. Good, I'm glad to hear that. 955 00:39:37,920 --> 00:39:39,600 I love the fact you're making your own popcorn as well. 956 00:39:39,640 --> 00:39:40,920 You'll get the smell of a cinema later 957 00:39:40,960 --> 00:39:42,560 when we're popping the popcorn. Yeah. 958 00:39:42,600 --> 00:39:46,520 Popcorn spikes will protrude from praline mascarpone atop 959 00:39:46,560 --> 00:39:49,200 Mike's cocktail-inspired cake of coffee sponge 960 00:39:49,240 --> 00:39:51,560 and coffee caramel mousse. 961 00:39:51,600 --> 00:39:55,200 Um, I've split my cream. Oh, BLEEP, that's really bad. 962 00:39:55,240 --> 00:39:57,920 Overwhipped the cream. It's totally split. 963 00:39:57,960 --> 00:39:59,560 Let's just start all of that again. 964 00:39:59,600 --> 00:40:01,640 As Mike remakes his mousse... 965 00:40:01,680 --> 00:40:04,960 It's a mousse cake. I can't afford not to remake this. 966 00:40:05,000 --> 00:40:07,240 ..not for the first time this week... 967 00:40:07,280 --> 00:40:09,480 The caramel's too hot, the cream's too cold. Nothing's working. 968 00:40:09,520 --> 00:40:12,720 ..Illiyin is having caramel complications. 969 00:40:12,760 --> 00:40:15,080 It's just splitting. It's split, my cream. 970 00:40:15,120 --> 00:40:16,600 Well, I have to make the caramel again. 971 00:40:16,640 --> 00:40:18,360 I really need that mousse in the fridge. 972 00:40:18,400 --> 00:40:21,280 But if I can't get it done, it can't go in. 973 00:40:23,160 --> 00:40:24,560 Illiyin's caramel mousse 974 00:40:24,600 --> 00:40:26,440 and white chocolate mousse are to be paired with 975 00:40:26,480 --> 00:40:27,800 a pistachio ganache 976 00:40:27,840 --> 00:40:30,040 and feuilletine before being crowned with 977 00:40:30,080 --> 00:40:33,480 an isomalt tiara and gold pistachio jewels. 978 00:40:33,520 --> 00:40:35,080 My caramel's not working. Come here. 979 00:40:35,120 --> 00:40:36,960 Come and give me a hug. It's all right. 980 00:40:37,000 --> 00:40:41,080 It's all right. We can get through this. How can I pick you back up? 981 00:40:41,120 --> 00:40:43,320 Shall we have a dance? No. Let's not dance. 982 00:40:43,360 --> 00:40:45,080 Shall we have a sing? No... No. 983 00:40:45,120 --> 00:40:47,320 Got loads of time. Yeah. Four and a half hours. 984 00:40:47,360 --> 00:40:49,120 Well, I don't have four and a half hours now. 985 00:40:49,160 --> 00:40:51,000 Well, no you don't. 986 00:40:51,040 --> 00:40:52,360 This reminds me... 987 00:40:52,400 --> 00:40:55,360 Bakers, you are halfway through. 988 00:40:55,400 --> 00:40:57,080 Ah! 989 00:40:57,120 --> 00:40:59,400 But once this caramel's done, that'll be it. 990 00:40:59,440 --> 00:41:01,520 Don't get upset. It is what it is. Yeah? Yeah. 991 00:41:01,560 --> 00:41:03,080 Think it's done. 992 00:41:03,120 --> 00:41:04,200 Yeah, it's done. 993 00:41:04,240 --> 00:41:06,320 Yeah, OK, it's coming out now. 994 00:41:06,360 --> 00:41:08,040 It's not burned. Don't worry. 995 00:41:08,080 --> 00:41:11,240 With sponges and mousses chilling before assembly.... 996 00:41:11,280 --> 00:41:13,720 You've got your baked elements, you've got your cold elements. 997 00:41:13,760 --> 00:41:15,800 And then it all needs to cool and set. 998 00:41:15,840 --> 00:41:18,080 ..the bakers can make their additional elements 999 00:41:18,120 --> 00:41:20,040 to complement their caramel. 1000 00:41:20,080 --> 00:41:21,480 This is the feuilletine. 1001 00:41:21,520 --> 00:41:23,320 It seems to be what all the pastry chefs are doing at 1002 00:41:23,360 --> 00:41:25,080 the minute, is adding this into their pastries 1003 00:41:25,120 --> 00:41:27,320 and entremets, so that's what I'm doing. 1004 00:41:27,360 --> 00:41:28,880 So this is the beginnings of my lemon gel. 1005 00:41:28,920 --> 00:41:30,360 So I'm using some Amalfi lemons 1006 00:41:30,400 --> 00:41:33,560 because they naturally don't have as much bitterness in the pith. 1007 00:41:33,600 --> 00:41:35,440 When I went to the Amalfi coast, they literally just took one from 1008 00:41:35,480 --> 00:41:37,640 a tree. They cut up in segments and gave me one to eat. 1009 00:41:37,680 --> 00:41:39,320 And it was like eating, like, a lemon Haribo. 1010 00:41:39,360 --> 00:41:41,920 They're so good - like, unbelievable. 1011 00:41:41,960 --> 00:41:45,440 Dylan's lemon gel will sit inside an isomalt lemon with 1012 00:41:45,480 --> 00:41:48,320 a liquid honey caramel and Greek yoghurt mousse. 1013 00:41:48,360 --> 00:41:50,720 And in his cake between a set honey caramel 1014 00:41:50,760 --> 00:41:52,640 and ginger-soaked almond sponge - 1015 00:41:52,680 --> 00:41:56,120 giving a flavour profile of lemon, honey and ginger. 1016 00:41:56,160 --> 00:41:57,600 Is this for people with colds? 1017 00:41:57,640 --> 00:41:59,640 I have a cold right now. 1018 00:41:59,680 --> 00:42:01,520 Yeah, so I thought it's pretty good. 1019 00:42:01,560 --> 00:42:03,400 Well, it looks like it's got some lemon in it. 1020 00:42:03,440 --> 00:42:05,960 Yeah. I really wanted the lemon to be, like, zippy. 1021 00:42:06,000 --> 00:42:07,480 As opposed to Bungle. 1022 00:42:07,520 --> 00:42:08,880 I don't get that joke... 1023 00:42:08,920 --> 00:42:11,880 It's fine, it's for the older people. Yeah, OK. 1024 00:42:11,920 --> 00:42:14,120 Dylan, I think it sounds wonderfully ambitious, 1025 00:42:14,160 --> 00:42:16,040 but I have every faith you'll pull it off. 1026 00:42:16,080 --> 00:42:17,920 Oh, thanks. It's very you. Yeah? Cool. 1027 00:42:17,960 --> 00:42:19,800 Yeah, I think so. Yeah. Wicked. 1028 00:42:19,840 --> 00:42:22,160 While Dylan uses lemons from Italy... 1029 00:42:22,200 --> 00:42:25,080 I'm just making the lime gelee. 1030 00:42:25,120 --> 00:42:27,480 ..Christiaan is using limes from his garden. 1031 00:42:27,520 --> 00:42:29,640 I got some lemon trees from Italy. And then I was in the garden centre 1032 00:42:29,680 --> 00:42:32,400 and I saw a lime tree and so we've got 1033 00:42:32,440 --> 00:42:35,240 a little lime tree now. So it's really cute. 1034 00:42:35,280 --> 00:42:37,280 His lime jelly in a caramel insert 1035 00:42:37,320 --> 00:42:39,320 will sit within his two mousses on 1036 00:42:39,360 --> 00:42:40,680 a shortbread base, 1037 00:42:40,720 --> 00:42:44,120 all beneath a tropical beach and large isomalt wave. 1038 00:42:44,160 --> 00:42:46,080 Coconut and lime go well together. 1039 00:42:46,120 --> 00:42:48,280 So it's a nicely balanced flavour. 1040 00:42:48,320 --> 00:42:50,920 An almond crunch on the bottom. Get this ready. 1041 00:42:50,960 --> 00:42:53,320 With all elements on course for assembly... 1042 00:42:53,360 --> 00:42:57,200 This is my pecan banana fudge. I think that's done. 1043 00:42:57,240 --> 00:43:00,320 ..Illiyin and Mike need to successfully produce 1044 00:43:00,360 --> 00:43:01,520 a caramel mousse. 1045 00:43:01,560 --> 00:43:05,080 I finally managed to get some type of caramel mousse. 1046 00:43:05,120 --> 00:43:07,280 And it's going in cos I'm not doing anything else. 1047 00:43:07,320 --> 00:43:11,200 I've just checked my mousse and it has definitely split. 1048 00:43:11,240 --> 00:43:12,800 I don't have time to make it again 1049 00:43:12,840 --> 00:43:14,760 but that's really not a good thing that 1050 00:43:14,800 --> 00:43:18,440 the caramel mousse of my caramel mousse cake is really bad. 1051 00:43:19,880 --> 00:43:23,120 Babes, can you sort me out here? What's going on? 1052 00:43:23,160 --> 00:43:25,240 No, no. No, no, I don't want it there. 1053 00:43:25,280 --> 00:43:27,000 Bakers, you have one hour left. 1054 00:43:27,040 --> 00:43:29,080 Can you do it at the back, not the front? 1055 00:43:29,120 --> 00:43:30,360 All right! At the back. 1056 00:43:30,400 --> 00:43:32,440 I can just start getting it all together, to be honest. 1057 00:43:32,480 --> 00:43:36,480 My mousse is set. Now try to put it in the centre. 1058 00:43:36,520 --> 00:43:39,120 It's all right, we got it, we got it, we there, we there. 1059 00:43:39,160 --> 00:43:41,920 Oh, God. It's really bad. 1060 00:43:41,960 --> 00:43:43,760 In a mousse cake, I don't think you need that much cake. 1061 00:43:43,800 --> 00:43:45,640 With the final layers being added... 1062 00:43:45,680 --> 00:43:46,680 I've put the layers in. 1063 00:43:46,720 --> 00:43:48,640 This is just a little bit of excess mousse just 1064 00:43:48,680 --> 00:43:50,800 to seal it, then. There we go, back in. 1065 00:43:50,840 --> 00:43:52,720 ..and all elements going in to chill... 1066 00:43:52,760 --> 00:43:56,560 Stick it in the fridge, put our fingers together and hope it sets. 1067 00:43:56,600 --> 00:43:58,480 ..the bakers can now fully concentrate 1068 00:43:58,520 --> 00:44:01,280 on their spectacular sugar work decoration. 1069 00:44:01,320 --> 00:44:04,280 This is isomalt. So it's a form of caramel. 1070 00:44:04,320 --> 00:44:06,920 I'm gonna make a rose out of this. 1071 00:44:06,960 --> 00:44:09,160 So I'm just making random isomalt pieces 1072 00:44:09,200 --> 00:44:13,160 and then I'm gonna conjoin each one into little, like, arrangements. 1073 00:44:13,200 --> 00:44:15,360 What's this? This is my tree. 1074 00:44:15,400 --> 00:44:16,760 That's gonna look beautiful. 1075 00:44:16,800 --> 00:44:19,560 I used to be able to talk to trees when I was young. 1076 00:44:19,600 --> 00:44:21,880 Did ya? Yeah. I didn't like what they were saying. 1077 00:44:23,960 --> 00:44:25,680 I just wanna make sure when I get the lemon on 1078 00:44:25,720 --> 00:44:27,200 it looks good and then I'll be happy. 1079 00:44:27,240 --> 00:44:28,800 I'm loving this popcorn machine. 1080 00:44:28,840 --> 00:44:31,480 It's so tasty. It really is, isn't it? 1081 00:44:31,520 --> 00:44:33,440 And that's the thing - like, these even taste good 1082 00:44:33,480 --> 00:44:34,720 with nothing on them at all. 1083 00:44:34,760 --> 00:44:36,680 Really good. But I want sugar and butter. 1084 00:44:36,720 --> 00:44:38,520 I mean, I'm about to cover it in caramel, so... 1085 00:44:38,560 --> 00:44:41,560 Oh, are ya? Yeah, you are. Yeah. 1086 00:44:41,600 --> 00:44:44,240 Making waves, as I always do. 1087 00:44:44,280 --> 00:44:47,560 I mean, what's a showstopper without a bit of drama in it? 1088 00:44:47,600 --> 00:44:49,440 This crown's for Prue. Is it? You know what? 1089 00:44:49,480 --> 00:44:52,400 She says much harsher things than Paul, but because she's so posh... 1090 00:44:52,440 --> 00:44:53,880 In a really nice voice. Yeah. 1091 00:44:53,920 --> 00:44:56,000 ..you don't notice. Then later on you go... 1092 00:44:56,040 --> 00:44:59,240 That is utterly disgusting. .."Oh, my God, she lacerated me!" 1093 00:44:59,280 --> 00:45:01,880 Not one for calories and you're like, "Ahh..." 1094 00:45:01,920 --> 00:45:04,560 She's a one in a million. All right, well, I've watched you cover 1095 00:45:04,600 --> 00:45:06,480 peanuts in gold dust. Yeah, you go now. I'm going. 1096 00:45:06,520 --> 00:45:09,840 They're actually pistachios. This is time I'll never get back. 1097 00:45:12,720 --> 00:45:14,440 Bye. 1098 00:45:14,480 --> 00:45:17,120 Bakers, you have ten minutes left. 1099 00:45:17,160 --> 00:45:21,120 Right, let's get the cake out, shall we? Oh, this is frustrating. 1100 00:45:22,520 --> 00:45:25,200 Oh, it's gonna be all right. It's gonna come out in one, innit? 1101 00:45:25,240 --> 00:45:26,440 Come on. 1102 00:45:27,920 --> 00:45:29,760 Oh, no, I've just cracked it a bit. 1103 00:45:29,800 --> 00:45:31,440 How you doing, Mike? 1104 00:45:31,480 --> 00:45:33,320 Do you need a hand, are you all right? 1105 00:45:33,360 --> 00:45:34,840 Maybe a round of applause. 1106 00:45:36,280 --> 00:45:37,720 More! Thank you. 1107 00:45:37,760 --> 00:45:39,640 It's really bumpy. 1108 00:45:39,680 --> 00:45:41,400 Just gonna get the glaze on it. 1109 00:45:41,440 --> 00:45:45,320 My mirror glaze is quite thick but I can't undo it now. 1110 00:45:45,360 --> 00:45:46,760 Look at this. It's lovely, Gill. 1111 00:45:46,800 --> 00:45:49,320 Is this for your showstopper or have you lost your mind? 1112 00:45:49,360 --> 00:45:51,120 I've just lost my mind. 1113 00:45:51,160 --> 00:45:54,760 My husband said, "Just don't put too much. Just make it simple." 1114 00:45:54,800 --> 00:45:57,440 Sea creatures that are kind of washing up. 1115 00:45:59,200 --> 00:46:02,680 I'm gonna make a nice little arrangement on the side of my cake. 1116 00:46:02,720 --> 00:46:06,200 Feels like I'm doing a giant caramel jigsaw puzzle. 1117 00:46:06,240 --> 00:46:08,200 I'm just gonna stick my lemon on top. 1118 00:46:08,240 --> 00:46:09,640 How long have we got left? 1119 00:46:09,680 --> 00:46:12,360 Bakers, you've got one minute left. 1120 00:46:12,400 --> 00:46:14,440 Oh, my God, I'm so shaky. 1121 00:46:15,880 --> 00:46:18,240 The apple in that is flipping fantastic. 1122 00:46:20,120 --> 00:46:24,520 I think it is gonna look OK, just don't taste it! 1123 00:46:24,560 --> 00:46:26,760 Really happy with the rose. I love it. 1124 00:46:29,440 --> 00:46:32,240 Gonna get my crashing wave on. 1125 00:46:32,280 --> 00:46:35,600 Please stay up! 1126 00:46:35,640 --> 00:46:38,920 Bakers, your time is up. 1127 00:46:38,960 --> 00:46:42,440 Please step away from your caramel mousse cakes. 1128 00:46:44,200 --> 00:46:46,640 Yeah, looks good - I'm happy, I actually am. That looks nice. 1129 00:46:46,680 --> 00:46:47,840 Oh, that looks so good. 1130 00:46:47,880 --> 00:46:49,760 I never want to see caramel again! 1131 00:46:56,760 --> 00:47:00,400 It's judgment time for the bakers' caramel mousse cakes. 1132 00:47:00,440 --> 00:47:04,360 Nelly, would you like to bring up your Showstopper, please? 1133 00:47:11,120 --> 00:47:13,160 It's very elegant. It's lovely. 1134 00:47:13,200 --> 00:47:15,800 It looks very professional, to be honest. Oh, look at that. 1135 00:47:15,840 --> 00:47:18,400 Yeah, looks really good. I mean, it's so neat. 1136 00:47:18,440 --> 00:47:21,720 I think the inside looks just as elegant as the outside. 1137 00:47:21,760 --> 00:47:23,840 Let's try the taste. 1138 00:47:23,880 --> 00:47:25,640 You know, I think it's absolutely delicious. 1139 00:47:25,680 --> 00:47:27,320 The flavour's so satisfying 1140 00:47:27,360 --> 00:47:29,640 and so lovely and make your mouth water. 1141 00:47:29,680 --> 00:47:30,920 Toffee, did you say? Yeah. 1142 00:47:30,960 --> 00:47:34,120 Almost comes across as being just coffee like, but it's beautiful. 1143 00:47:34,160 --> 00:47:37,280 Well, if you want coffee, it's coffee. Yeah. I agree with you. 1144 00:47:37,320 --> 00:47:39,960 The white chocolate mousse really is delicious. 1145 00:47:40,000 --> 00:47:42,640 It pours over your mouth and that's perfect for this. 1146 00:47:42,680 --> 00:47:44,680 Well done. Thank you. Yeah, really well done. 1147 00:47:51,040 --> 00:47:52,960 Looks great. I love the wave. 1148 00:47:53,000 --> 00:47:55,080 I love the decoration. It's very elegant. 1149 00:47:55,120 --> 00:47:58,920 Great-looking cake. That's one thick layer of caramel. 1150 00:48:01,200 --> 00:48:04,200 I like the sharpness. Is that the lime jelly? Yeah. 1151 00:48:04,240 --> 00:48:07,120 It's got a hell of a kick to it. And it works beautifully well. 1152 00:48:07,160 --> 00:48:11,440 The lime jelly is just wonderful, and the caramel mousse is perfect. 1153 00:48:11,480 --> 00:48:13,880 If it was a gooey caramel, that would've been delicious. 1154 00:48:13,920 --> 00:48:16,760 Thank you very much, Christiaan. Thank you very much. Thank you. 1155 00:48:22,360 --> 00:48:24,960 An isomalt explosion. Sugar work. Yeah. 1156 00:48:25,000 --> 00:48:28,800 I like the decor, I like the colour but I see a problem. 1157 00:48:28,840 --> 00:48:31,360 Yeah. Too much gelatine. Yeah. Too much gelatine. Yeah. 1158 00:48:31,400 --> 00:48:33,480 That's like rubber. Hmm. 1159 00:48:34,880 --> 00:48:38,600 Sumayah, it's a bit disappointing cos the textures are wrong. 1160 00:48:38,640 --> 00:48:42,600 OK. The date-molasses mix is too soft and gloopy. 1161 00:48:42,640 --> 00:48:46,080 The cake is a bit stodgy. Is it? Oh. 1162 00:48:46,120 --> 00:48:49,000 If it was more mousse, then you would've got that lightness 1163 00:48:49,040 --> 00:48:52,400 to balance it. Yeah. You needed to really keep all those layers 1164 00:48:52,440 --> 00:48:55,520 much, much thinner and celebrate the mousse more. 1165 00:48:55,560 --> 00:48:57,160 Yeah. 1166 00:49:02,480 --> 00:49:04,840 It looks quite nice. I'm just not sure about the crown. 1167 00:49:04,880 --> 00:49:07,480 The ramming it in. Yeah. Yeah, the ramming in of the crown. 1168 00:49:07,520 --> 00:49:09,840 I don't think it's as neat as it could be. 1169 00:49:09,880 --> 00:49:13,000 I really think you needed a bigger sponge layer. Yeah. 1170 00:49:13,040 --> 00:49:14,920 The pistachio just sort of sits there 1171 00:49:14,960 --> 00:49:16,160 and doesn't really do anything. 1172 00:49:16,200 --> 00:49:17,720 Everything else works together. 1173 00:49:17,760 --> 00:49:19,480 I think your mousse is particularly good. 1174 00:49:19,520 --> 00:49:22,360 But the whole thing - I think it could've been neater. 1175 00:49:22,400 --> 00:49:23,560 Thank you. Thank you. 1176 00:49:29,680 --> 00:49:31,160 Go on, it's wonderful. 1177 00:49:31,200 --> 00:49:33,000 I love it. I think it's brilliant. 1178 00:49:33,040 --> 00:49:36,320 I think the design is fantastic. It looks lovely. Thank you. 1179 00:49:36,360 --> 00:49:38,200 Let's open it up. 1180 00:49:38,240 --> 00:49:40,320 PRUE SNORTS, PAUL CHUCKLES 1181 00:49:40,360 --> 00:49:41,880 Timber! 1182 00:49:43,880 --> 00:49:47,560 It's a lovely light mousse, really soft and delicious. 1183 00:49:47,600 --> 00:49:50,440 You know, I think you could've left the dacquoise out. 1184 00:49:50,480 --> 00:49:53,400 Hmm. I think it tastes amazing. I'll be honest with you. Really? 1185 00:49:53,440 --> 00:49:56,400 The banana level is perfect. The mousse is perfectly set. 1186 00:49:56,440 --> 00:49:59,680 It's just that dacquoise layer has gone too soggy. 1187 00:49:59,720 --> 00:50:02,760 The decoration is apple-flavoured candyfloss. 1188 00:50:02,800 --> 00:50:04,760 The apple comes through really nicely on that. 1189 00:50:04,800 --> 00:50:05,760 It does, doesn't it? 1190 00:50:05,800 --> 00:50:09,520 It is truly, truly horrible, that flavour... 1191 00:50:11,280 --> 00:50:13,360 ..but I tell you what - I'll forgive it all 1192 00:50:13,400 --> 00:50:15,000 because that is so good. Thank you. 1193 00:50:15,040 --> 00:50:16,440 Oh, thank you so much. Well done. 1194 00:50:22,120 --> 00:50:24,840 It's definitely a caramel cake. You can see that from here. 1195 00:50:24,880 --> 00:50:28,760 I'm not subtle, am I? No. I like the look of it. I think it's quite fun. 1196 00:50:28,800 --> 00:50:31,920 I like the fact that you've stuck to the caramel colour. 1197 00:50:31,960 --> 00:50:34,040 It really advertises what it is. 1198 00:50:34,080 --> 00:50:36,800 The overall flavour is definitely a sticky toffee pudding. 1199 00:50:36,840 --> 00:50:40,400 I think your mousse is a little bit too thick. But great flavours. 1200 00:50:40,440 --> 00:50:42,240 For me, it's too sweet, the mousse. 1201 00:50:42,280 --> 00:50:45,280 OK. But actually, I like the spice. It lifts it. 1202 00:50:45,320 --> 00:50:48,080 Overall, like it, yeah. Thank you. Yay. 1203 00:50:54,120 --> 00:50:56,800 It's a great festive cake. It does look like a Christmas cake. 1204 00:50:56,840 --> 00:50:58,920 I love making Christmas cake. 1205 00:51:00,880 --> 00:51:03,040 If I was buying this in a shop 1206 00:51:03,080 --> 00:51:04,960 and I asked for a mousse cake, I would think, 1207 00:51:05,000 --> 00:51:06,080 "Where's the mousse?" 1208 00:51:06,120 --> 00:51:08,520 A mousse cake has to be half mousse at least. 1209 00:51:08,560 --> 00:51:10,280 Hmm. It would've been nice to have something 1210 00:51:10,320 --> 00:51:11,840 to finish off round the outside. Yeah. 1211 00:51:11,880 --> 00:51:13,760 What a lovely tiramisu cake it is. 1212 00:51:13,800 --> 00:51:16,520 Are we going to risk a bit of the popcorn? 1213 00:51:16,560 --> 00:51:19,640 Oh, please do, that's my favourite thing I've ever made. 1214 00:51:19,680 --> 00:51:21,160 Is it? Yeah. 1215 00:51:21,200 --> 00:51:23,320 Even for me, it's really sweet. 1216 00:51:23,360 --> 00:51:25,800 For me, it's all too sweet. 1217 00:51:25,840 --> 00:51:29,000 But I like the overall flavour. It does remind me of tiramisu 1218 00:51:29,040 --> 00:51:30,960 and for that, it's sort of OK. 1219 00:51:31,000 --> 00:51:33,000 I'll take that. Thank you. 1220 00:51:39,280 --> 00:51:41,720 Well, it certainly looks very professional 1221 00:51:41,760 --> 00:51:44,880 and eye-catching, I'd say. I do think it's a bit small. 1222 00:51:44,920 --> 00:51:47,720 We asked for something impressive for a gathering. 1223 00:51:47,760 --> 00:51:50,160 It could've been a bit bigger. 1224 00:51:50,200 --> 00:51:52,960 I'm impressed that the feuilletine stayed crisp, 1225 00:51:53,000 --> 00:51:55,680 and I think the cake is very good. Texture's lovely, 1226 00:51:55,720 --> 00:51:58,200 the flavours are there. Yeah, it's certainly caramel. 1227 00:51:58,240 --> 00:51:59,400 And you do get the caramel. 1228 00:51:59,440 --> 00:52:02,240 I just think that feuilletine layer takes over the whole thing. 1229 00:52:02,280 --> 00:52:04,320 Because it's small, it's made more of an impact. 1230 00:52:04,360 --> 00:52:05,440 If it was a bigger cake 1231 00:52:05,480 --> 00:52:07,480 and you kept the same thickness, it would've been fine. Yeah. 1232 00:52:07,520 --> 00:52:10,280 The idea's there. It's a good starter. Yeah. 1233 00:52:10,320 --> 00:52:11,560 I'd like to see the next one. 1234 00:52:11,600 --> 00:52:14,840 Yeah. OK. I don't think it's gonna be made again. 1235 00:52:14,880 --> 00:52:18,960 Thank you very much, Georgie. OK. Thanks. 1236 00:52:24,800 --> 00:52:27,720 That's quite pretty. It's a shame it didn't hold well together. Yeah. 1237 00:52:27,760 --> 00:52:30,000 You can see what you were going for. Quite small, isn't it? 1238 00:52:30,040 --> 00:52:32,040 You think? Yeah. OK. Cos you've gotta pack 1239 00:52:32,080 --> 00:52:34,760 a lot into something that's that small. 1240 00:52:34,800 --> 00:52:37,600 And it's amazingly packed with flavour. 1241 00:52:37,640 --> 00:52:40,000 Bloody hell, Dylan. Right there, innit? 1242 00:52:40,040 --> 00:52:42,640 I'm happy to be punched in the face by a lemon. Yeah? 1243 00:52:42,680 --> 00:52:44,040 I think your flavours are amazing. 1244 00:52:44,080 --> 00:52:47,000 You've come on leaps and bounds with your flavour. 1245 00:52:47,040 --> 00:52:50,360 I would even say you're the flavour king this year at the moment. 1246 00:52:50,400 --> 00:52:52,200 Cheers. You're very clever with your flavours. 1247 00:52:52,240 --> 00:52:54,320 Delicate as well, in the way that you bake, 1248 00:52:54,360 --> 00:52:57,240 which is quite unusual to get the two together. Well done. 1249 00:52:57,280 --> 00:52:58,760 Cheers, thank you. 1250 00:52:58,800 --> 00:53:00,560 Flavour king is cool. I'm happy with that. 1251 00:53:00,600 --> 00:53:03,080 But this is one of my favourite things I've ever made, visually, 1252 00:53:03,120 --> 00:53:05,080 so, yeah, I'm really annoyed about the crack. 1253 00:53:05,120 --> 00:53:06,440 It wasn't amazing 1254 00:53:06,480 --> 00:53:09,040 so I kind of don't know where I stand with it, really. 1255 00:53:09,080 --> 00:53:11,040 They didn't pick up on my mousse being split. 1256 00:53:11,080 --> 00:53:12,720 I think they had a lot of the mascarpone but, yeah, 1257 00:53:12,760 --> 00:53:14,920 they basically said I made a tiramisu not a mousse cake. 1258 00:53:14,960 --> 00:53:17,800 They had nothing to say about my cake that was actually good so, 1259 00:53:17,840 --> 00:53:21,720 yeah, I know I'm gonna go home. Yeah. 1260 00:53:29,840 --> 00:53:31,400 Well, this is quite tricky. 1261 00:53:31,440 --> 00:53:34,240 The Showstoppers, they were OK but they weren't brilliant. 1262 00:53:34,280 --> 00:53:37,560 It makes judging really difficult to see who's gonna go home. 1263 00:53:37,600 --> 00:53:40,720 I thought you both spoke about Nelly's in a way that was almost... 1264 00:53:40,760 --> 00:53:43,400 I think Nelly saved herself. Nelly's not going home. 1265 00:53:43,440 --> 00:53:46,600 Christiaan's was really good, right? Yeah, it was, it tasted lovely. 1266 00:53:46,640 --> 00:53:48,400 Yeah, but you could not have sold that with 1267 00:53:48,440 --> 00:53:50,080 a solid layer of caramel on the bottom. 1268 00:53:50,120 --> 00:53:52,000 Yeah, you could sell this for Mike, couldn't you?. 1269 00:53:52,040 --> 00:53:54,440 You could sell that but not as a mousse cake. 1270 00:53:54,480 --> 00:53:56,440 As Paul said, it was a tiramisu. Yeah. 1271 00:53:56,480 --> 00:53:59,320 It just had a smear of mousse in between the layers. 1272 00:53:59,360 --> 00:54:02,520 Someone who normally bakes really, really well is Sumayah. 1273 00:54:02,560 --> 00:54:04,240 I mean, it looked incredible. 1274 00:54:04,280 --> 00:54:06,120 I thought it was going to be fantastic. 1275 00:54:06,160 --> 00:54:07,880 You were really disappointed with that. 1276 00:54:07,920 --> 00:54:10,600 Unfortunately, neither the texture nor the flavour were any good. 1277 00:54:10,640 --> 00:54:13,720 But Dylan's cake tasted wonderful, as it normally has. 1278 00:54:13,760 --> 00:54:16,160 As did his signature. His Showstopper was amazing. 1279 00:54:16,200 --> 00:54:18,440 But cracked. So he's nearly there 1280 00:54:18,480 --> 00:54:20,920 but I would still put him in line for Star baker, 1281 00:54:20,960 --> 00:54:23,240 along with Georgie, because Georgie won the Technical 1282 00:54:23,280 --> 00:54:26,520 and did really well with those little peanut fingers that she made. 1283 00:54:26,560 --> 00:54:28,760 So at the moment, I would say in line 1284 00:54:28,800 --> 00:54:31,680 for Star baker is either Dylan or Georgie. Yeah. 1285 00:54:31,720 --> 00:54:36,360 And going home between Sumayah and Mike. 1286 00:54:36,400 --> 00:54:38,520 It's gonna create a stir either way 1287 00:54:38,560 --> 00:54:41,240 but we've gotta look at it over the three challenges 1288 00:54:41,280 --> 00:54:44,840 and see who we think is gonna do better going forward. 1289 00:54:44,880 --> 00:54:47,560 You can make me Star baker and send Noel home. 1290 00:54:47,600 --> 00:54:48,720 Yeah. Can I flip it round, 1291 00:54:48,760 --> 00:54:51,200 Noel you're Star baker, Alison you're going home. 1292 00:54:51,240 --> 00:54:53,200 Can I take that fudge? Yeah! 1293 00:54:53,240 --> 00:54:55,280 ALL LAUGH 1294 00:55:04,160 --> 00:55:07,760 Well done, bakers, for getting through Caramel Week. 1295 00:55:07,800 --> 00:55:09,480 You've done so, so well. 1296 00:55:09,520 --> 00:55:12,720 Now, as the caramel queen, I have the wonderful job 1297 00:55:12,760 --> 00:55:15,120 of announcing Star baker this week. 1298 00:55:15,160 --> 00:55:19,200 So, the Star baker this week is... 1299 00:55:22,360 --> 00:55:23,760 ..Georgie. 1300 00:55:23,800 --> 00:55:25,600 Yay! 1301 00:55:28,680 --> 00:55:30,040 By a thumb... 1302 00:55:30,080 --> 00:55:33,480 Unfortunately, that leaves me with the real horrible job. 1303 00:55:33,520 --> 00:55:35,160 This was very close, as well. 1304 00:55:35,200 --> 00:55:39,520 But the person who's leaving us this week is... 1305 00:55:42,680 --> 00:55:44,240 ..Mike. 1306 00:55:44,280 --> 00:55:45,720 Sorry. Oh... 1307 00:55:50,200 --> 00:55:52,640 I feel it was my time to go. 1308 00:55:52,680 --> 00:55:56,000 I'm just this little farmer who does a bit of baking in the kitchen, 1309 00:55:56,040 --> 00:55:58,320 and everyone else is just so incredible. 1310 00:55:58,360 --> 00:56:00,960 I feel like the quality of what everyone is doing 1311 00:56:01,000 --> 00:56:02,680 is just breathtaking. 1312 00:56:02,720 --> 00:56:05,600 And, yeah, I'm just going to miss everyone. Oh, God! 1313 00:56:05,640 --> 00:56:08,520 I never want to bake again now. I'm just gonna miss you guys. 1314 00:56:08,560 --> 00:56:09,760 That's why I'm sad. 1315 00:56:09,800 --> 00:56:12,200 One thing my mum said to me was, "Don't cry." 1316 00:56:14,200 --> 00:56:16,680 Bit better next week? Yeah, hopefully. 1317 00:56:16,720 --> 00:56:19,200 I'm really happy but I'm really sad at the same time. 1318 00:56:19,240 --> 00:56:22,760 Mike was the heart of the group. A really good friend as well. 1319 00:56:22,800 --> 00:56:25,520 You can do things with baking that I couldn't even dream of doing. 1320 00:56:25,560 --> 00:56:28,600 It was really close between Sumayah and Mike, 1321 00:56:28,640 --> 00:56:31,840 and Sumayah just pipped him on two of the three challenges. 1322 00:56:31,880 --> 00:56:35,040 It's a shame. He's a great guy and a fantastic baker. 1323 00:56:35,080 --> 00:56:37,320 We're looking forward to visiting his farm shop. 1324 00:56:37,360 --> 00:56:39,880 Georgie, well done! Well done. 1325 00:56:39,920 --> 00:56:41,360 OK. 1326 00:56:41,400 --> 00:56:43,320 Star baker is just crazy. 1327 00:56:43,360 --> 00:56:45,400 I honestly didn't think I was gonna do it, 1328 00:56:45,440 --> 00:56:47,760 but it does mean a lot. I've always been self conscious 1329 00:56:47,800 --> 00:56:50,120 about my baking. I need to get a bit more confident in myself 1330 00:56:50,160 --> 00:56:52,160 and just show I can do it. 1331 00:56:52,200 --> 00:56:55,440 Next time, it's Pastry Week. 1332 00:56:55,480 --> 00:56:58,000 It's just very thin and fiddly and it doesn't like me. 1333 00:56:58,040 --> 00:57:00,960 The bakers tackle tarts in the signature... 1334 00:57:01,000 --> 00:57:02,480 Nelly's got a blowtorch! 1335 00:57:03,520 --> 00:57:05,720 ..fill filo in the Technical... 1336 00:57:05,760 --> 00:57:07,560 Great big sausage roll. 1337 00:57:07,600 --> 00:57:09,680 ..and in the choux Showstopper... 1338 00:57:09,720 --> 00:57:11,000 It stinks of burning. 1339 00:57:11,040 --> 00:57:12,360 ..who will rise up... 1340 00:57:12,400 --> 00:57:14,080 This is usually where things go wrong. 1341 00:57:14,120 --> 00:57:15,560 ..and who will fall down? 1342 00:57:15,600 --> 00:57:17,080 So fragile. 1343 00:57:18,080 --> 00:57:19,400 Ohh! 1344 00:57:19,440 --> 00:57:20,800 Right in the bin. 1345 00:57:20,840 --> 00:57:22,840 I started so well... 1346 00:57:22,880 --> 00:57:25,920 Are you a Star baker in the making? 1347 00:57:25,960 --> 00:57:32,080 If you'd like to apply for the next series of Bake Off, visit... 1348 00:57:52,960 --> 00:57:57,360 Subtitles by Red Bee Media