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Hello. Hello, comedian and artist
Noel Fielding.

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Are you excited for dessert week?
Not especially.

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

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

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Yeah, it's quite a sad story.

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Well, what are you talking
out of now?

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

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BOTH: Welcome to
The Great British Bake Off.

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

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Matthew, come on. No.
Please! No.

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Why? You ruined it!

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

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Last time, it was bread week...

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

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..and Giuseppe proved victorious...

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It's a particular breed of mushroom

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you can only find in
the Bake Off tent.

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..with a bountiful milk bread
showstopper...

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

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Giuseppe.

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..earning him
the Star Baker crown.

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The hardest part's assembling
the bird cage.

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But Rochica's bird flew the coop...

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

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

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

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Now the bakers
indulge in dessert week.

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BOTH: Mmm...!

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With a cracking signature...

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

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..and tricky toffee technical.

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Mash it up!

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But they must save room

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for a spectacular,
multilayered showstopper...

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Everybody's terrified
about collapsing cakes.

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..which will leave the bakers...

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This is going to go splodge.

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..ready to burst.

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Whoopsy-daisies.

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It's dessert week!

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So excited! Who wouldn't be?

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

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

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

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I am really nervous.

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

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

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

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

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"She never eats them."

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

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

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Now, for your signature challenge,

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

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

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

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BOTH: Mmm...!

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You have two hours and 45 minutes.

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On your marks...
Get set...

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Bake!

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

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You want to feel like you've
ate something.

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It's egg whites, innit? And sugar.

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What can go wrong?

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

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and a little, chewy marshmallow
texture inside,

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and filled with whatever they wish.

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

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

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

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They could crack,
they could bead, melt,

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allow water to come out or
indeed collapse.

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The middle is always the most
difficult.

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The bottom needs to be firm enough
to support the fillings

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without becoming squishy.

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It's a pretty tricky challenge.

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There's 101 different reasons why
meringues will fail.

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

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

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It's called Every Day At The Beach.

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Inspired by one of
my childhood memories.

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

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Peach is what my mum used to bring

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

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shouting "cocco bello"
around the beach everyday.

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Delicious.
I liked everything you've said.

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

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reigning Star Baker Giuseppe will
make a coconut Chantilly cream,

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

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GIUSEPPE: So, the meringue
is a basic meringue.

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

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too high temperature and it cracked,

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

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

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Thank you, everybody.
Have a good one.

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

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it's extended family on
Crystelle's mind.

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

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amazing at pavlovas and brings one
to every family event.

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But she didn't give me the recipe.

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

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I do slightly resent her.

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

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

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

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Paul Hollywood loves Key lime pie.

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

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

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The keys are always a bit metallic.

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I'm a walking dad joke!

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This is just a basic meringue,

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

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Producing stable, perfectly pillowy
meringue is a delicate,

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time-consuming process.

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

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If you add lots,

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

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While some are enhancing
their meringues with flavours...

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Half a teaspoon
of orange-blossom extract.

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..and colours...

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I'm putting in some
food colouring to mine

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so it's purple pavlova.

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..Maggie's going back to basics.

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

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But the problem with doing it like
that is that

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the meringue has to be really good.

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

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

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

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

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It's that look.

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Well, good luck.

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Well, that was fun, wasn't it?

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Just making sure
the sugar's all dissolved.

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

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I'm going to start shaping it.

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My pavlova's called Pav-Love,

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because I have a lovely
heart-shaped chopping board.

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It looks nice on there.

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If it doesn't collapse.

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

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

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

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

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it'll just be a splodge.

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Whether shaped by hand...

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I mean, this is meant to
be a circle.

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..or piped...

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I'm not going for a very
tall pavlova,

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00:07:05,520 --> 00:07:07,520
I'm going for a fancy, flat one.

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

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

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..into fabulous forms.

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

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But for vegan Freya...

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FREYA: She's getting there.

157
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..it's even more of a challenge.

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This is using aquafaba
instead of the egg whites.

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

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

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

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yeah, it's a solid start. Yikes!

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

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

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FREYA: I'm going to caramelise
these peaches,

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when they go all toasted and golden.

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So, at least if
the pavlova collapses,

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at least we'll have some
nice peaches.

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The piping skills are ridiculous.

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

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

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She's going in.

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MATT: When it comes to pavlova...

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Going in.

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..oven time is literally
make or break.

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

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lower temperature
and a much longer bake.

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

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Be good to me!

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

181
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Right, I'm going to bake it on 140
for 25 minutes and then I'm going to

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

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Good luck, pav.

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

185
00:08:36,800 --> 00:08:40,240
gentlemen of this tent are halfway
through completion of the challenge.

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What about the ladies?

187
00:08:42,240 --> 00:08:44,880
Ladies must never appear in
the kitchen for fear

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of coarsening their
delicate fingers. Exactly.

189
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So, I'll just
start on the fillings now.

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00:08:50,040 --> 00:08:53,800
The bakers must now perfect fillings
to elevate sugary meringues...

191
00:08:53,840 --> 00:08:56,120
There are 15. Nutritious pavlova.

192
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..to beautifully balanced
pavlovas.

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00:08:58,760 --> 00:09:00,680
The uglier they look,
the riper they are inside.

194
00:09:00,720 --> 00:09:02,160
That's what my gran used to tell me.

195
00:09:02,200 --> 00:09:04,480
It needs to be a nice
contrast to the sweet meringue.

196
00:09:04,520 --> 00:09:06,200
It should be a party on your tongue.

197
00:09:06,240 --> 00:09:10,360
Guests at Chigs' tongue party
include a Chantilly cream,

198
00:09:10,400 --> 00:09:12,280
chocolate shards, fresh mango,

199
00:09:12,320 --> 00:09:15,360
passion fruit and a blast of
tropical mango coulis.

200
00:09:15,400 --> 00:09:17,320
How's it going?
Just another day in the office.

201
00:09:17,360 --> 00:09:19,080
And you're enjoying it?
Yeah, loving it.

202
00:09:19,120 --> 00:09:21,600
And you're just
getting better and better.

203
00:09:21,640 --> 00:09:22,880
I'm just starting.

204
00:09:22,920 --> 00:09:25,240
I know, you're like Luke Skywalker.
Yeah.

205
00:09:25,280 --> 00:09:27,040
And I feel like Paul's Obi-Wan.

206
00:09:27,080 --> 00:09:28,960
He knows the Force is strong in you.

207
00:09:29,000 --> 00:09:31,600
Does that make you Yoda?
I'm Yoda, yeah. Thanks.

208
00:09:31,640 --> 00:09:32,840
Probably Chewbacca.

209
00:09:37,400 --> 00:09:40,040
Bakers, you have one hour left!

210
00:09:40,080 --> 00:09:41,800
Sorry about that.

211
00:09:41,840 --> 00:09:43,720
Two tiny cracks,
which I'm not fussed about.

212
00:09:43,760 --> 00:09:46,160
As long as they're not
Grand Canyons, it'll be all right.

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00:09:46,200 --> 00:09:47,840
GIUSEPPE: I'm turning
the oven off now

214
00:09:47,880 --> 00:09:49,520
and let it go for another
half an hour.

215
00:09:49,560 --> 00:09:51,760
I'll leave the pavlova in there
to cool down.

216
00:09:51,800 --> 00:09:54,200
Take their meringues
out before they're cold...

217
00:09:54,240 --> 00:09:56,320
So, I think I'm just
going to pop this open now.

218
00:09:56,360 --> 00:09:58,920
..and all their hard
work could be for nothing.

219
00:09:58,960 --> 00:10:00,920
If this warm pavlova hits cold air,

220
00:10:00,960 --> 00:10:04,280
the inside basically shrinks and
then your meringue cracks.

221
00:10:04,320 --> 00:10:07,640
So this, in theory, should gradually
bring down the temperature

222
00:10:07,680 --> 00:10:09,760
so you don't get that shock.

223
00:10:09,800 --> 00:10:12,960
But with just oven
and two bakes to complete...

224
00:10:13,000 --> 00:10:15,120
I need that oven to bake biscuits.

225
00:10:15,160 --> 00:10:17,800
..it's a risk that George is
willing to take.

226
00:10:17,840 --> 00:10:21,600
I'm going to transfer my meringue
over to my proving drawer.

227
00:10:21,640 --> 00:10:22,720
Without dropping it.

228
00:10:25,040 --> 00:10:26,600
Hopefully, it's worth it.

229
00:10:26,640 --> 00:10:28,680
Right, these are going in
for 12 minutes.

230
00:10:30,640 --> 00:10:33,440
As well as spiced speculoos biscuits
to counterbalance

231
00:10:33,480 --> 00:10:35,480
the sweetness of his meringue,

232
00:10:35,520 --> 00:10:38,840
he's also incorporating a potent
citrus flavour.

233
00:10:38,880 --> 00:10:40,920
I'm just starting my lemon curd now.

234
00:10:40,960 --> 00:10:44,040
I love raw lemon,
lemon on everything. Lemon overload.

235
00:10:44,080 --> 00:10:45,360
I'm going for it.

236
00:10:45,400 --> 00:10:49,560
Like George, Jurgen's recipe also
requires some extra baking.

237
00:10:49,600 --> 00:10:52,600
For decoration,
I'm using matza, unleavened bread.

238
00:10:52,640 --> 00:10:54,080
My wife is Jewish

239
00:10:54,120 --> 00:10:57,920
and we started to celebrate
the Jewish festivals along the year.

240
00:10:57,960 --> 00:11:02,320
So, I'm making a pavlova inspired
by the flavours of Passover.

241
00:11:03,840 --> 00:11:07,560
As well as matza shards coated
in chocolate, Jurgen's pavlova

242
00:11:07,600 --> 00:11:11,680
will feature vanilla cream
and a symbolic charoset paste.

243
00:11:11,720 --> 00:11:12,960
So, what's in there?

244
00:11:13,000 --> 00:11:16,680
It's dates, it's a
whole orange with pith and peel.

245
00:11:16,720 --> 00:11:18,480
A bit of cinnamon,
a bit of cardamom.

246
00:11:18,520 --> 00:11:20,640
Dates are going
to be interesting in this.

247
00:11:20,680 --> 00:11:24,000
Dates are so sweet,
and meringue is very sweet.

248
00:11:24,040 --> 00:11:27,720
It's the mortar used by the Jews
to stick the pyramids

249
00:11:27,760 --> 00:11:29,600
and the Pharaohs' cities together.

250
00:11:29,640 --> 00:11:31,880
It's carrying a lot,
this little pavlova.

251
00:11:31,920 --> 00:11:33,720
It is. It is!

252
00:11:33,760 --> 00:11:35,760
You're an artist, Jurgen.
Thank you.

253
00:11:37,240 --> 00:11:40,640
MATT: A religious holiday has also
inspired Lizzie's pavlova.

254
00:11:40,680 --> 00:11:42,600
It's an Easter pavlova.

255
00:11:42,640 --> 00:11:44,440
So, what are the ingredients?

256
00:11:44,480 --> 00:11:47,160
So, when you think Easter,
you think of baby lambs.

257
00:11:47,200 --> 00:11:48,320
You put rosemary on lambs.

258
00:11:49,560 --> 00:11:52,480
So, yeah, that's how I
came up with it.

259
00:11:52,520 --> 00:11:55,080
So, will it taste of lamb?

260
00:11:55,120 --> 00:11:57,520
That's a bit too far, isn't it?

261
00:11:57,560 --> 00:11:59,680
With a purple blueberry meringue,

262
00:11:59,720 --> 00:12:03,440
lemon curd and a bright green
rosemary creme diplomat,

263
00:12:03,480 --> 00:12:06,000
her Easter pavlova
doesn't pull any punches.

264
00:12:06,040 --> 00:12:08,640
As long as the rosemary isn't too
powerful.

265
00:12:08,680 --> 00:12:10,480
Yeah, it is quite subtle.

266
00:12:10,520 --> 00:12:11,840
I love the way you say subtle,

267
00:12:11,880 --> 00:12:14,040
given what you're wearing
and your hair today!

268
00:12:15,840 --> 00:12:18,600
I'm so under the radar,
it's unbelievable!

269
00:12:20,800 --> 00:12:23,040
Bakers, you have half an hour left.

270
00:12:23,080 --> 00:12:24,600
I think I might take it out.

271
00:12:24,640 --> 00:12:26,520
There's a bit of crackage,
a bit of weeping.

272
00:12:26,560 --> 00:12:29,200
That's the side to look at,
ignore that side.

273
00:12:29,240 --> 00:12:30,800
Oh, Maggie's got hers out!

274
00:12:30,840 --> 00:12:32,280
Oh, has everyone got theirs out?

275
00:12:32,320 --> 00:12:33,640
Don't follow the pressure.

276
00:12:33,680 --> 00:12:35,240
EXAGGERATED BREATHING

277
00:12:35,280 --> 00:12:38,360
Here we are. It's cracked
around the top but I expected that.

278
00:12:38,400 --> 00:12:39,680
That's nice and high.

279
00:12:39,720 --> 00:12:42,040
It's still a heart shape.

280
00:12:42,080 --> 00:12:44,840
I'm going to try and take it out
of the proving drawer.

281
00:12:44,880 --> 00:12:48,120
But for George,
his proving drawer technique...

282
00:12:48,160 --> 00:12:50,320
It's cracked a lot more than
what I would have liked.

283
00:12:50,360 --> 00:12:52,320
..hasn't proved to be a success.

284
00:12:52,360 --> 00:12:54,560
But I'm going to try
and disguise it.

285
00:12:54,600 --> 00:12:57,480
I've been criticised
for my presentation over the last

286
00:12:57,520 --> 00:13:01,040
few weeks, so I want to try
and have something nice to present.

287
00:13:01,080 --> 00:13:03,360
Oh! Oh, my God,
that looks beautiful!

288
00:13:03,400 --> 00:13:05,160
It looks good.
When you then try and move it,

289
00:13:05,200 --> 00:13:07,000
because it's going to
crack a little bit.

290
00:13:07,040 --> 00:13:08,720
You have to be very careful.

291
00:13:08,760 --> 00:13:10,760
Very slow and delicate.

292
00:13:10,800 --> 00:13:12,040
I just daren't do it.

293
00:13:12,080 --> 00:13:14,080
I just need to do it confidently.

294
00:13:14,120 --> 00:13:15,120
No messing about.

295
00:13:16,960 --> 00:13:18,680
Cracking on now.

296
00:13:18,720 --> 00:13:20,760
Come on, man, don't do this to me.

297
00:13:20,800 --> 00:13:23,280
I'm trying to find a bit
that doesn't look fragile.

298
00:13:23,320 --> 00:13:24,560
Slowly, slowly, slowly.

299
00:13:24,600 --> 00:13:25,600
Got it? Yep.

300
00:13:26,720 --> 00:13:28,000
So far, so good.

301
00:13:28,040 --> 00:13:29,520
Oh, don't put your fat finger in it.

302
00:13:29,560 --> 00:13:31,240
It's very collapse-y.

303
00:13:31,280 --> 00:13:33,840
Oh, my God, it's moving,
it's moving, it's moving.

304
00:13:33,880 --> 00:13:34,880
Oh, my God.

305
00:13:36,400 --> 00:13:38,720
Oh, my God! Phew!

306
00:13:38,760 --> 00:13:41,400
Bakers, you have ten minutes left!

307
00:13:41,440 --> 00:13:42,760
If you're lucky.

308
00:13:42,800 --> 00:13:45,360
All right, I need to get a move on.
I really need to get a move on.

309
00:13:45,400 --> 00:13:48,280
I'm going to cook the matza
for five minutes.

310
00:13:48,320 --> 00:13:49,880
All right, got to get it decorated.

311
00:13:51,320 --> 00:13:53,080
I made some little meringue kisses.

312
00:13:53,120 --> 00:13:54,280
It's not meant to be a candle!

313
00:13:55,760 --> 00:13:57,680
I'm putting charoset on.

314
00:13:57,720 --> 00:13:59,440
So, these are my spiced biscuits.

315
00:13:59,480 --> 00:14:03,880
So, I blitz them up, whip up some
cream, fold it in and then pipe.

316
00:14:03,920 --> 00:14:06,280
This my chocolate mascarpone.

317
00:14:06,320 --> 00:14:09,440
Raspberry coulis. Hopefully,
that doesn't make it all mushy.

318
00:14:11,320 --> 00:14:13,600
I think Paul and Prue might have
something to say

319
00:14:13,640 --> 00:14:14,760
about this presentation.

320
00:14:14,800 --> 00:14:17,400
They're always going on about
presentation, aren't they?

321
00:14:17,440 --> 00:14:18,960
I'd love it
if one day you just went...

322
00:14:21,640 --> 00:14:24,040
And then walked out, like that.
"See you later, guys."

323
00:14:24,080 --> 00:14:25,360
I think the colour's lovely.

324
00:14:25,400 --> 00:14:26,960
I don't know
whether it's appetising.

325
00:14:27,000 --> 00:14:28,920
Looks like some swamp creature.

326
00:14:28,960 --> 00:14:30,560
Bakers, you have one minute left.

327
00:14:30,600 --> 00:14:32,000
Aargh!

328
00:14:32,040 --> 00:14:33,520
Come on, nearly there.

329
00:14:33,560 --> 00:14:35,680
I'm just painting my matza.

330
00:14:35,720 --> 00:14:39,040
I'm putting frozen fruit on top.
Hopefully, it won't leak out.

331
00:14:39,080 --> 00:14:41,800
This here's the mango and
the blueberries.

332
00:14:41,840 --> 00:14:42,840
That's cute.

333
00:14:44,200 --> 00:14:45,520
Kiwis flying everywhere.

334
00:14:47,240 --> 00:14:50,680
Bakers, your time is up!

335
00:14:50,720 --> 00:14:51,960
Oh, that's it.

336
00:14:52,000 --> 00:14:55,200
Please step away from your pavlovas.

337
00:14:55,240 --> 00:14:57,960
Actually, I believe
the plural is pavlovae.

338
00:14:58,000 --> 00:15:00,040
Happy, yeah. Chuffed to bits.

339
00:15:01,160 --> 00:15:03,360
It's sunk, there's some cracks.

340
00:15:03,400 --> 00:15:04,600
It's a pavlova.

341
00:15:11,760 --> 00:15:16,880
Nine signature pavlovas baked in
just two hours 45 minutes

342
00:15:16,920 --> 00:15:19,800
now face the judgment of Paul
and Prue.

343
00:15:19,840 --> 00:15:21,400
Hello, Crystelle. Hello.

344
00:15:21,440 --> 00:15:23,040
Hi, Crystelle.

345
00:15:27,880 --> 00:15:31,240
Looks great.
Those little egg shapes are lovely.

346
00:15:31,280 --> 00:15:34,680
So I've got a coconut streusel base,

347
00:15:34,720 --> 00:15:37,360
a lime curd and then fresh kiwis.

348
00:15:37,400 --> 00:15:39,920
Delicious.

349
00:15:39,960 --> 00:15:44,200
Really strong lime, which goes
beautifully with the meringue.

350
00:15:44,240 --> 00:15:47,240
The sides are too thick.
You've got like an impenetrable wall

351
00:15:47,280 --> 00:15:49,040
you've got to get through.

352
00:15:49,080 --> 00:15:51,480
But flavours are great.
I'll take that.

353
00:15:55,720 --> 00:15:57,840
We have the pyramids in matza.

354
00:15:57,880 --> 00:15:59,680
So, just the basic pavlova then!

355
00:15:59,720 --> 00:16:01,160
Just the basic pavlova.

356
00:16:01,200 --> 00:16:03,040
The idea is very good.

357
00:16:03,080 --> 00:16:04,600
It's a little bit untidy.

358
00:16:04,640 --> 00:16:06,320
It's cracked a little bit.

359
00:16:06,360 --> 00:16:08,080
And that is so unusual.

360
00:16:08,120 --> 00:16:10,640
You get the dates first
and then the orange.

361
00:16:10,680 --> 00:16:12,400
It's a great blend of flavours.

362
00:16:12,440 --> 00:16:14,000
And it works in that pavlova.

363
00:16:14,040 --> 00:16:16,680
I would have thought it wouldn't
have enough acidity, but it does.

364
00:16:16,720 --> 00:16:18,280
Jurgen's back. Thank you!

365
00:16:18,320 --> 00:16:20,440
Mazel tov.

366
00:16:23,480 --> 00:16:26,280
I mean, it's not the most
attractive looking pavlova,

367
00:16:26,320 --> 00:16:28,120
because that green is... It looks...

368
00:16:28,160 --> 00:16:29,840
PAUL LAUGHS

369
00:16:29,880 --> 00:16:33,000
It is blueberry,
rosemary and lemon curd.

370
00:16:33,040 --> 00:16:35,920
Like something out of a Willy Wonka
factory, innit?

371
00:16:35,960 --> 00:16:38,040
I like the rosemary.
Very good lemon curd.

372
00:16:38,080 --> 00:16:39,640
The flavours are spot on.

373
00:16:39,680 --> 00:16:41,920
I just think it's a little
bit stodgy.

374
00:16:45,360 --> 00:16:47,960
Love the appearance.
Has cracked a little bit.

375
00:16:50,400 --> 00:16:53,880
I would have put more raspberry,
less chocolate.

376
00:16:53,920 --> 00:16:56,520
The chocolate is so dominant. OK.

377
00:17:00,040 --> 00:17:02,600
George, I think it looks awful. OK.

378
00:17:02,640 --> 00:17:04,240
The baking hasn't worked either,

379
00:17:04,280 --> 00:17:06,480
that idea of putting
it in the proving drawer

380
00:17:06,520 --> 00:17:08,480
to get that sort of crack in there.

381
00:17:08,520 --> 00:17:10,640
It's all marshmallow, isn't it?

382
00:17:10,680 --> 00:17:12,280
What you need to do is hollow it
out more,

383
00:17:12,320 --> 00:17:13,640
because the flavours are great.

384
00:17:13,680 --> 00:17:15,080
The speculoos with the lemon.

385
00:17:15,120 --> 00:17:16,680
Absolutely delicious.

386
00:17:16,720 --> 00:17:18,200
It's not all bad news. Thank you.

387
00:17:19,960 --> 00:17:22,160
It's very...informal I think is
a good word to use.

388
00:17:22,200 --> 00:17:24,160
Exactly.
Higgledy-piggledy.

389
00:17:25,240 --> 00:17:27,160
I think structurally it's lost
its way.

390
00:17:27,200 --> 00:17:29,120
It's collapsed a little bit on
the side. Yes.

391
00:17:29,160 --> 00:17:30,480
I think the flavour's lovely.

392
00:17:30,520 --> 00:17:32,320
I think it does look a bit of
a mess.

393
00:17:35,120 --> 00:17:37,760
It looks really summary
and delicious.

394
00:17:37,800 --> 00:17:40,120
I think you could have baked it
a little bit longer.

395
00:17:40,160 --> 00:17:42,960
Because of that, it's broken away.
Yes.

396
00:17:44,280 --> 00:17:47,640
Mm. Flavours are so fresh
and summery.

397
00:17:47,680 --> 00:17:50,200
The peachy cream is just delicious.
Yeah.

398
00:17:50,240 --> 00:17:51,600
Thank you. Thank you. Thank you.

399
00:17:53,960 --> 00:17:56,120
It looks fantastic.
The decoration looks very good.

400
00:17:56,160 --> 00:17:58,120
But...
Oh, gosh.

401
00:17:58,160 --> 00:18:00,960
The proof is literally in the
fitting.

402
00:18:02,440 --> 00:18:04,000
Wow, it's like an Eton mess.

403
00:18:04,040 --> 00:18:06,760
The aquafaba doesn't
hold up well at all.

404
00:18:07,800 --> 00:18:09,320
They're not very strong flavours.

405
00:18:09,360 --> 00:18:11,480
They're not tangy enough,
they're not tart enough.

406
00:18:11,520 --> 00:18:14,600
If you get a slice of the
candied peach, it's good.

407
00:18:14,640 --> 00:18:17,960
But the sort of sloppy bit in the
middle, that's not really nice.

408
00:18:23,280 --> 00:18:25,240
That looks amazing.
I love the edge.

409
00:18:25,280 --> 00:18:28,480
Just so casually but delicately
swirled.

410
00:18:28,520 --> 00:18:31,000
Beautiful. Right, let's have a look,
shall we?

411
00:18:31,040 --> 00:18:32,360
That just falls through.

412
00:18:32,400 --> 00:18:33,720
Are you excited?

413
00:18:33,760 --> 00:18:36,120
I am. That's for you, Prue.
Look at that!

414
00:18:36,160 --> 00:18:39,080
It's filled with Chantilly cream and
a mango and passion fruit coulis.

415
00:18:39,120 --> 00:18:41,920
It's a lovely soft but stable
middle.

416
00:18:41,960 --> 00:18:43,520
And crunchy outside.

417
00:18:45,960 --> 00:18:47,280
I think it's wonderful.

418
00:18:47,320 --> 00:18:49,880
The acidity and the cream
is just lovely.

419
00:18:49,920 --> 00:18:52,680
It's a nice marshmallow in that.
It's stable enough to hold it.

420
00:18:52,720 --> 00:18:54,760
It's quite difficult to get
that balance

421
00:18:54,800 --> 00:18:57,080
but I think the way you've done
the top and the chocolate,

422
00:18:57,120 --> 00:18:58,520
I can't, you know...
Wow.

423
00:18:58,560 --> 00:19:00,360
Well done. Well done.

424
00:19:00,400 --> 00:19:02,400
Thank you, Paul. Thank you.

425
00:19:04,480 --> 00:19:05,640
Wow!

426
00:19:05,680 --> 00:19:08,360
Were you expecting that?
No. No, not at all.

427
00:19:08,400 --> 00:19:10,200
I can't believe it. Hollywood
handshake.

428
00:19:10,240 --> 00:19:12,280
My work here is done now.

429
00:19:12,320 --> 00:19:16,600
Paul said Jurgen is back so I take
that comment. It's great.

430
00:19:16,640 --> 00:19:18,920
I need to do well in the Technical,
definitely.

431
00:19:18,960 --> 00:19:22,280
Going to go in with a positive
attitude and do my best.

432
00:19:22,320 --> 00:19:24,440
All still to play for in
Dessert Week.

433
00:19:28,160 --> 00:19:30,760
NOEL: The bakers could practise
their pavlovas.

434
00:19:30,800 --> 00:19:33,360
But their next challenge is
a complete mystery.

435
00:19:35,840 --> 00:19:39,080
Bakers, welcome back to the tent
for your Technical Challenge,

436
00:19:39,120 --> 00:19:43,200
which today has been set by the
evil Pruella De Ville.

437
00:19:43,240 --> 00:19:47,480
This recipe requires some
serious multitasking.

438
00:19:47,520 --> 00:19:48,960
So get organised.

439
00:19:50,240 --> 00:19:52,240
Shivers up my spine.

440
00:19:52,280 --> 00:19:53,960
As ever, this task is judged blind

441
00:19:54,000 --> 00:19:56,320
so we asked the judges to
leave the tent.

442
00:19:57,720 --> 00:20:01,320
For your Technical Challenge, evil
Prue would like you each

443
00:20:01,360 --> 00:20:05,400
to make four individual
sticky toffee puddings.

444
00:20:05,440 --> 00:20:08,800
Your sticky toffee puddings need
to be perfectly baked

445
00:20:08,840 --> 00:20:11,920
and served with
sticky toffee sauce.

446
00:20:11,960 --> 00:20:14,480
I would've thought that was obvious.
You would've thought so.

447
00:20:14,520 --> 00:20:17,800
Your sticky toffee pudding should be
decorated with tuile triangles

448
00:20:17,840 --> 00:20:21,040
and served alongside a smooth
creme anglaise.

449
00:20:21,080 --> 00:20:22,400
TOGETHER: Mm.

450
00:20:22,440 --> 00:20:24,600
You have 90 minutes.

451
00:20:24,640 --> 00:20:26,400
On your marks.
Get set.

452
00:20:26,440 --> 00:20:27,600
Bake!

453
00:20:30,240 --> 00:20:31,480
Why?

454
00:20:32,640 --> 00:20:35,080
I love sticky toffee pudding.
It's great, isn't it?

455
00:20:35,120 --> 00:20:37,240
My husband makes the sticky toffee
pudding at home.

456
00:20:37,280 --> 00:20:39,720
That's his thing so I never have
to make it.

457
00:20:39,760 --> 00:20:41,040
Now I wish I had.

458
00:20:41,080 --> 00:20:43,720
I've never, ever made one.

459
00:20:43,760 --> 00:20:45,280
We'll see how it goes.

460
00:20:45,320 --> 00:20:48,360
This may be "I never have before,
maybe never, ever again".

461
00:20:49,960 --> 00:20:51,800
PAUL: So, Pru, sticky toffee
pudding.

462
00:20:51,840 --> 00:20:53,920
Who doesn't like a sticky toffee
pudding?

463
00:20:53,960 --> 00:20:55,760
It's quite a complicated challenge.

464
00:20:55,800 --> 00:20:58,800
They have to make a pudding,
they have to make a caramel sauce,

465
00:20:58,840 --> 00:21:01,400
a creme anglaise, and they have
to make tuile.

466
00:21:01,440 --> 00:21:03,640
Of course, the sponge is the most
important thing.

467
00:21:03,680 --> 00:21:06,400
The problem might be that they'll
think it's cooked

468
00:21:06,440 --> 00:21:09,200
when it's not, so the danger is
slightly under-cooking.

469
00:21:10,280 --> 00:21:12,840
That is a lovely, light sponge.

470
00:21:12,880 --> 00:21:14,720
You can see it's baked all
the way through,

471
00:21:14,760 --> 00:21:16,680
with that beautiful caramel
on the top.

472
00:21:16,720 --> 00:21:18,600
Creme anglaise is beautifully
smooth.

473
00:21:18,640 --> 00:21:20,280
And it's that blend between the two.

474
00:21:20,320 --> 00:21:21,920
The whole lot is lovely together.

475
00:21:21,960 --> 00:21:24,120
I'm sure a couple of them
will get it spot on.

476
00:21:24,160 --> 00:21:26,120
I don't think we'll have
any disasters.

477
00:21:28,160 --> 00:21:31,240
This recipe seems quite brief
and complicated.

478
00:21:31,280 --> 00:21:33,800
I've got to make the tuile first,
which I've never done before.

479
00:21:33,840 --> 00:21:35,600
I think it's a really thin,
skinny biscuit.

480
00:21:35,640 --> 00:21:37,920
Tuile? Tuile? Tuile?

481
00:21:37,960 --> 00:21:40,560
Cook the butter, lemon juice and
liquid glucose.

482
00:21:40,600 --> 00:21:43,800
Remove from the heat and stir in
the dry ingredients.

483
00:21:43,840 --> 00:21:47,440
Right, hazelnuts, sesame seeds,
flour, butter.

484
00:21:47,480 --> 00:21:48,920
Is this right?

485
00:21:48,960 --> 00:21:50,080
OK.

486
00:21:50,120 --> 00:21:52,040
So that's sitting in that pan.
Got to let it rest.

487
00:21:52,080 --> 00:21:53,600
I am now on "make toffee sauce".

488
00:21:53,640 --> 00:21:55,560
The sauce is the best part,
hands down.

489
00:21:55,600 --> 00:21:58,720
Make a wet caramel, then add the
cream, butter and vanilla.

490
00:21:58,760 --> 00:22:00,440
Make a wet caramel.

491
00:22:00,480 --> 00:22:03,200
Does that mean that you put
water in the caramel?

492
00:22:03,240 --> 00:22:04,480
I don't know.

493
00:22:04,520 --> 00:22:06,920
Hot water speeds up the absorption
of liquid.

494
00:22:06,960 --> 00:22:10,080
I've got to wait for this now to go
to a nice golden colour.

495
00:22:10,120 --> 00:22:11,920
It's starting to brown.

496
00:22:11,960 --> 00:22:14,880
Now is the fun part -
pouring the cream.

497
00:22:14,920 --> 00:22:17,720
It's coming but there's some lumps
of crystals in there.

498
00:22:18,760 --> 00:22:20,400
This is going to burn.

499
00:22:20,440 --> 00:22:23,440
I need to add some vanilla to take
out the burning smell.

500
00:22:25,040 --> 00:22:27,920
That doesn't look very caramelly,
does it? Ah!

501
00:22:27,960 --> 00:22:29,280
No!

502
00:22:31,960 --> 00:22:35,000
Should bake my tuile because I'll
need the oven for the pudding.

503
00:22:35,040 --> 00:22:38,440
Spread the tuile mixture into
a rectangle.

504
00:22:38,480 --> 00:22:40,920
It's not really a rectangle, is it?

505
00:22:40,960 --> 00:22:42,200
Tuile is in.

506
00:22:42,240 --> 00:22:45,840
There is no guidance whatsoever.
The point there is "bake".

507
00:22:45,880 --> 00:22:47,280
Oh!

508
00:22:47,320 --> 00:22:50,000
Oh, no! She died. Do you think
I can just use it?

509
00:22:50,040 --> 00:22:52,560
It's fine. They won't know.

510
00:22:52,600 --> 00:22:54,480
Oh, no. Today's just not my day.

511
00:22:55,520 --> 00:22:57,520
Right.

512
00:22:57,560 --> 00:23:01,480
Bakers, half of you are halfway
through.

513
00:23:01,520 --> 00:23:04,920
The other half have half
a challenge left.

514
00:23:04,960 --> 00:23:07,000
You're halfway through.

515
00:23:07,040 --> 00:23:08,480
This is coming out.

516
00:23:08,520 --> 00:23:09,960
Come on, come on, come on.

517
00:23:10,000 --> 00:23:13,200
So we let this cool a little bit
and then I'll cut it.

518
00:23:13,240 --> 00:23:16,760
And the next step is to make
the pudding batter.

519
00:23:16,800 --> 00:23:18,960
We've got the chopped dates,
the self-raising flour,

520
00:23:19,000 --> 00:23:20,920
butter, dark chopped dates sugar
and butter.

521
00:23:20,960 --> 00:23:23,240
I've said but already, haven't I?
And the chopped dates.

522
00:23:24,360 --> 00:23:27,280
I've got some butter
and sugar in here.

523
00:23:27,320 --> 00:23:29,120
Not sure if I need the flour.

524
00:23:29,160 --> 00:23:31,280
I have my doubts somehow.

525
00:23:31,320 --> 00:23:32,920
I'm just going to read
the recipe again.

526
00:23:32,960 --> 00:23:34,080
Maggie. Hello.

527
00:23:34,120 --> 00:23:36,520
I'm going to write number 11.
Anything will help.

528
00:23:36,560 --> 00:23:40,120
"Push Paul into a ditch."

529
00:23:41,280 --> 00:23:44,120
Number 12. "Maggie gets taken
away by the police."

530
00:23:44,160 --> 00:23:48,360
Now, when they ask you about the
recipe go, "What are these?"

531
00:23:48,400 --> 00:23:50,720
What's next? I've got butter
on my face.

532
00:23:50,760 --> 00:23:53,040
Spoon some of the toffee sauce into
the pudding mould.

533
00:23:53,080 --> 00:23:55,960
It's always gutting when you turn
them out and there's no sauce.

534
00:23:56,000 --> 00:23:58,920
Divide the batter up equally
into the moulds.

535
00:23:58,960 --> 00:24:00,160
Looks good.

536
00:24:00,200 --> 00:24:02,640
It's looking runny but stay with it,
Mag.

537
00:24:02,680 --> 00:24:04,520
Don't change anything now.

538
00:24:04,560 --> 00:24:05,880
Going in.

539
00:24:05,920 --> 00:24:07,240
I'll check in 20 minutes.

540
00:24:07,280 --> 00:24:09,120
I'll go for 15 minutes to start
with, then,

541
00:24:09,160 --> 00:24:10,400
seeing as no-one knows.

542
00:24:10,440 --> 00:24:13,200
Don't know how long for. I'm going
for 15 minutes initially.

543
00:24:13,240 --> 00:24:14,640
And see what happens.

544
00:24:14,680 --> 00:24:16,000
Now, you got a handshake.

545
00:24:16,040 --> 00:24:19,080
I was wondering if you would get
a tattoo to commemorate?

546
00:24:19,120 --> 00:24:20,280
What would it look like?

547
00:24:20,320 --> 00:24:24,920
A sort of greasy, chubby-fingered
hand on a part of your body.

548
00:24:24,960 --> 00:24:27,720
Whereabouts?
Well, I daren't say.

549
00:24:29,960 --> 00:24:32,920
Bakers, you have half an hour left.
What are you doing with that?

550
00:24:32,960 --> 00:24:35,320
Well, I just get upset when one
of the bakers leaves.

551
00:24:35,360 --> 00:24:37,040
So this week I'm going to
go instead.

552
00:24:37,080 --> 00:24:38,360
Good idea.

553
00:24:38,400 --> 00:24:41,480
I'm making the creme anglaise.
It's just thin custard.

554
00:24:41,520 --> 00:24:44,360
I've never made a real custard with
eggs before.

555
00:24:44,400 --> 00:24:45,920
Not a good start.

556
00:24:45,960 --> 00:24:48,440
I'm warming the milk and the cream
and the vanilla together.

557
00:24:48,480 --> 00:24:50,920
And then I'll start adding a little
bit of the milk at a time.

558
00:24:50,960 --> 00:24:52,920
I can always do with a workout.

559
00:24:52,960 --> 00:24:56,480
It's a very fine balance, where it
goes from custard to fried egg.

560
00:24:56,520 --> 00:24:58,600
This is probably the only
thing that's right,

561
00:24:58,640 --> 00:25:01,320
and if I burn this then I'm
really stuffed.

562
00:25:01,360 --> 00:25:03,560
Yeah, that's nice.
Oh, no!

563
00:25:03,600 --> 00:25:05,160
There's lumps in it.

564
00:25:05,200 --> 00:25:06,440
Hot!

565
00:25:06,480 --> 00:25:08,680
I feel like it definitely is
scrambled.

566
00:25:08,720 --> 00:25:12,120
Bakers, you have 15 minutes.
SHE GASPS

567
00:25:12,160 --> 00:25:13,560
I was going to say that.

568
00:25:13,600 --> 00:25:14,920
The creme anglaise is done.

569
00:25:14,960 --> 00:25:17,720
All I have to wait for is the
puddings to cook.

570
00:25:17,760 --> 00:25:19,640
They haven't collapsed.

571
00:25:19,680 --> 00:25:23,680
No. The skewer's wet, but that wet
could be the caramel sauce.

572
00:25:23,720 --> 00:25:25,200
I just don't want them to be raw.

573
00:25:25,240 --> 00:25:27,640
They're rising. I'm going to do them
for another two minutes

574
00:25:27,680 --> 00:25:29,560
cos they're soggy.
All right, Maggie?

575
00:25:29,600 --> 00:25:31,040
Ha! I looked in the oven?

576
00:25:31,080 --> 00:25:33,120
I've just got little splodgy messes
in the bottom

577
00:25:33,160 --> 00:25:34,520
of the pudding basins.

578
00:25:34,560 --> 00:25:36,480
It's just sunk into a gluey mess.

579
00:25:37,880 --> 00:25:40,000
I must have left something out
but I don't think I did.

580
00:25:40,040 --> 00:25:42,520
It's all ticked off.
On the other page is...

581
00:25:42,560 --> 00:25:44,920
There's no flour.
No, there is flour.

582
00:25:44,960 --> 00:25:46,680
There you go, yeah.
Ah!

583
00:25:46,720 --> 00:25:47,920
Right.

584
00:25:47,960 --> 00:25:50,640
That's what I didn't do. I knew
there was something.

585
00:25:50,680 --> 00:25:53,160
Bakers, you have five minutes left!

586
00:25:53,200 --> 00:25:54,920
Time to get them out.

587
00:25:54,960 --> 00:25:56,320
Shaky, shaky, shaky.

588
00:25:56,360 --> 00:25:57,960
There's sticky toffee pudding.

589
00:26:00,880 --> 00:26:03,440
I think I should turn them out
while they're still warm.

590
00:26:03,480 --> 00:26:05,240
Are you doing a magic trick?

591
00:26:05,280 --> 00:26:08,720
I will need three of those and a
little ball with that one.

592
00:26:08,760 --> 00:26:10,960
How on earth...? Do I just...?
SHE GASPS

593
00:26:12,240 --> 00:26:13,680
Come on.

594
00:26:15,200 --> 00:26:17,040
I'll take that. Boom.

595
00:26:18,840 --> 00:26:20,960
I think it looks pudding-y.

596
00:26:21,000 --> 00:26:22,440
Ah!

597
00:26:22,480 --> 00:26:24,160
Oh, disaster!

598
00:26:24,200 --> 00:26:25,840
They're raw!

599
00:26:26,880 --> 00:26:28,520
It's all over.

600
00:26:28,560 --> 00:26:30,040
Let's go for it.

601
00:26:34,560 --> 00:26:36,360
You've got to laugh, I'll say.

602
00:26:39,240 --> 00:26:42,120
Anybody watching will feel very
sorry for me.

603
00:26:42,160 --> 00:26:45,160
Bakers, you have one minute left.

604
00:26:45,200 --> 00:26:46,520
Ay caramba!

605
00:26:46,560 --> 00:26:48,360
Right, best looking tuiles.

606
00:26:48,400 --> 00:26:51,080
They're breaking! I should've done
it while they were still hot.

607
00:26:51,120 --> 00:26:52,440
How many have I done so far, Matt?

608
00:26:52,480 --> 00:26:53,920
I feel like this might
be your third.

609
00:26:53,960 --> 00:26:55,560
I might just have to mash that
back up.

610
00:26:55,600 --> 00:26:56,920
Mash it up!

611
00:26:56,960 --> 00:26:58,280
Either side.

612
00:26:58,320 --> 00:27:00,640
Do you think they'll notice if
I squash them in?

613
00:27:00,680 --> 00:27:02,240
The sauces go on the side.

614
00:27:02,280 --> 00:27:03,920
Toffee sauce. It's not the best.

615
00:27:03,960 --> 00:27:06,120
True nightmare.
I suppose that's it?

616
00:27:06,160 --> 00:27:08,200
Et voila!

617
00:27:08,240 --> 00:27:11,320
Bakers, your time is up.

618
00:27:11,360 --> 00:27:13,400
Jeez. That was close, eh?

619
00:27:13,440 --> 00:27:17,680
Place your sticky toffee puddings
behind your photographs.

620
00:27:17,720 --> 00:27:19,480
I didn't put the flour in.

621
00:27:19,520 --> 00:27:22,080
It was one line on the next page.
On the other page!

622
00:27:22,120 --> 00:27:23,720
I didn't see it, did I?

623
00:27:23,760 --> 00:27:27,400
Paul and Prue are looking for four
rich sticky toffee puddings,

624
00:27:27,440 --> 00:27:30,040
silky toffee sauce,
smooth creme anglaise

625
00:27:30,080 --> 00:27:32,320
and eight perfectly crispy tuiles.

626
00:27:32,360 --> 00:27:35,640
And they'll have no idea whose
is whose.

627
00:27:35,680 --> 00:27:37,080
Right.

628
00:27:37,120 --> 00:27:39,520
We've got eight tuiles...
Mm-hm.

629
00:27:39,560 --> 00:27:40,920
..with a bit of a snap.

630
00:27:40,960 --> 00:27:43,320
The pudding looks pretty solid.

631
00:27:43,360 --> 00:27:46,600
The crumb's good. The sauce is
a little bit stiff.

632
00:27:46,640 --> 00:27:48,320
Let's see what the anglaise is like.

633
00:27:48,360 --> 00:27:49,800
That's very good.

634
00:27:51,480 --> 00:27:54,560
That's not bad, that.
I must say, that is delicious.

635
00:27:54,600 --> 00:27:58,280
OK, moving on. We have eight tuiles,
all pretty uniform.

636
00:27:58,320 --> 00:27:59,840
Really nice and thin.

637
00:27:59,880 --> 00:28:01,720
Now, this looks...
Stodgy.

638
00:28:01,760 --> 00:28:03,080
..quite raw.

639
00:28:04,760 --> 00:28:07,400
Yeah.
It's very, very under baked.

640
00:28:07,440 --> 00:28:09,440
Eight nice tuiles, these.
Very nice tuile.

641
00:28:09,480 --> 00:28:12,040
Nice shape.
I'm impressed with the custards.

642
00:28:12,080 --> 00:28:13,320
Perfect.

643
00:28:13,360 --> 00:28:15,400
It looks a little stodgy and
under baked.

644
00:28:15,440 --> 00:28:19,880
It's a pity, because I had a bit of
the cooked bit and it's delicious.

645
00:28:19,920 --> 00:28:22,760
A few issues. This looks like a fair
old disaster, here.

646
00:28:22,800 --> 00:28:26,080
Wow. The sticky toffee puddings
obviously came out too early.

647
00:28:26,120 --> 00:28:27,840
They've managed to bake on the
outside

648
00:28:27,880 --> 00:28:29,320
but the inside's just raw.

649
00:28:29,360 --> 00:28:31,960
That's not bad. It's a little bit
long on the caramel.

650
00:28:32,000 --> 00:28:35,000
This is just on the turn.
Yeah, it's curdled.

651
00:28:36,200 --> 00:28:38,560
We have eight fairly even tuiles.

652
00:28:38,600 --> 00:28:40,720
And rather nice looking puddings.

653
00:28:40,760 --> 00:28:42,720
That's well baked, that one. Nice.

654
00:28:42,760 --> 00:28:44,520
The anglaise is good.

655
00:28:44,560 --> 00:28:45,920
Neat tuiles.

656
00:28:45,960 --> 00:28:47,160
Sponge is good.

657
00:28:47,200 --> 00:28:49,240
Overall, that's pretty decent,
actually.

658
00:28:49,280 --> 00:28:50,560
Moving on.

659
00:28:50,600 --> 00:28:51,920
Rather underdone, I think.

660
00:28:51,960 --> 00:28:53,880
Yeah, a little bit raw
in the middle.

661
00:28:53,920 --> 00:28:55,480
Let's have a look at the sauces.

662
00:28:58,080 --> 00:28:59,680
So they've gone slightly over
the edge.

663
00:28:59,720 --> 00:29:01,000
It's gone almost treacle.

664
00:29:01,040 --> 00:29:03,800
Right. Burnt tuiles. Burnt to a
cinder, aren't they?

665
00:29:03,840 --> 00:29:05,720
Rather a funny shape.
Scrambled egg.

666
00:29:05,760 --> 00:29:09,040
Scrambled.
And underdone caramel.

667
00:29:09,080 --> 00:29:10,320
Oh, dear.

668
00:29:12,240 --> 00:29:13,680
And that is raw.

669
00:29:13,720 --> 00:29:16,080
That's a shame.
Oh, dear.

670
00:29:16,120 --> 00:29:18,520
Well, funnily enough, those tuiles
look really good.

671
00:29:18,560 --> 00:29:20,800
Don't they!
PRUE LAUGHS

672
00:29:20,840 --> 00:29:24,280
Do you know what it looks like?
Caramelised onion chutney.

673
00:29:24,320 --> 00:29:26,920
That's exactly what it looks like.
Burnt to a cinder.

674
00:29:26,960 --> 00:29:28,320
Are you not going to try?

675
00:29:28,360 --> 00:29:30,400
I'll leave it, thanks.

676
00:29:30,440 --> 00:29:31,920
Moving on.
Last one.

677
00:29:31,960 --> 00:29:34,240
These tuiles don't look too bad.
I quite like the colour.

678
00:29:34,280 --> 00:29:36,240
We have a baked sponge.

679
00:29:36,280 --> 00:29:38,560
Let's have a look at the caramel.

680
00:29:38,600 --> 00:29:42,200
THEY LAUGH

681
00:29:42,240 --> 00:29:43,760
Whisper it out.
Come on.

682
00:29:43,800 --> 00:29:46,080
Do it like a bottle of ketchup,
maybe? Come on.

683
00:29:48,680 --> 00:29:50,200
Ah!

684
00:29:50,240 --> 00:29:51,960
We have fully fledged toffee.

685
00:29:52,000 --> 00:29:53,680
Wow.
Yeah, I'm in.

686
00:29:53,720 --> 00:29:55,440
This is going to be interesting.

687
00:29:55,480 --> 00:29:58,280
NOEL: Paul and Prue will now rank
the sticky toffee puddings

688
00:29:58,320 --> 00:29:59,760
from worst to best.

689
00:29:59,800 --> 00:30:02,760
In ninth place, this one.

690
00:30:02,800 --> 00:30:05,200
Oh, Maggie. This was a fair old
disaster, wasn't it?

691
00:30:05,240 --> 00:30:09,520
I made for you a gluten-free
sticky toffee pudding.

692
00:30:09,560 --> 00:30:11,280
Did you forget to put the flour in?
Yes.

693
00:30:11,320 --> 00:30:12,600
Oh, bad luck.

694
00:30:12,640 --> 00:30:14,840
In eighth spot we have this one.

695
00:30:14,880 --> 00:30:17,920
Amanda - raw, you burnt the tuiles,
you've scrambled

696
00:30:17,960 --> 00:30:19,360
the creme anglaise

697
00:30:19,400 --> 00:30:21,200
and your caramel's not
caramelised enough.

698
00:30:21,240 --> 00:30:22,720
But besides that, brilliant.

699
00:30:23,960 --> 00:30:25,960
In seventh place, we have this one.

700
00:30:26,000 --> 00:30:30,160
George. Very raw puddings, sadly.

701
00:30:30,200 --> 00:30:31,560
Freya is sixth.

702
00:30:31,600 --> 00:30:32,800
Crystelle is fifth.

703
00:30:32,840 --> 00:30:34,080
Giuseppe, fourth.

704
00:30:34,120 --> 00:30:35,400
And Chigs is third.

705
00:30:35,440 --> 00:30:37,160
So in second spot we have...

706
00:30:39,320 --> 00:30:41,120
..this one. Whose is this?

707
00:30:41,160 --> 00:30:44,640
Lizzie. Your sponge is pretty good,
creme anglaise is good,

708
00:30:44,680 --> 00:30:46,840
and your caramel sauce is good.
Well done.

709
00:30:46,880 --> 00:30:49,960
Which means we have Jurgen.

710
00:30:54,160 --> 00:30:57,800
Really nice sticky toffee puddings,
very good tuile,

711
00:30:57,840 --> 00:31:00,560
excellent creme anglaise,
perfect sauce.

712
00:31:00,600 --> 00:31:02,560
Very good.
Thank you. Thank you.

713
00:31:02,600 --> 00:31:04,960
Yeah, it's wonderful. I hardly can
believe it.

714
00:31:05,000 --> 00:31:06,680
Winning the Technical in
Dessert Week -

715
00:31:06,720 --> 00:31:08,120
one I was afraid of.

716
00:31:08,160 --> 00:31:13,120
But it seems I have to be afraid to
be on the spot and concentrated.

717
00:31:13,160 --> 00:31:14,440
Who knows what happened there?

718
00:31:14,480 --> 00:31:17,320
I came second, so thanks everyone
else for under-cooking.

719
00:31:17,360 --> 00:31:22,240
I will never, ever, ever, ever bake
a sticky toffee pudding again.

720
00:31:22,280 --> 00:31:24,200
My husband's the expert.
I don't need to.

721
00:31:24,240 --> 00:31:25,720
He's got to be good at something.

722
00:31:25,760 --> 00:31:28,560
I knew there had to be flour and I
just couldn't see it.

723
00:31:28,600 --> 00:31:31,240
Nothing you can do when you've made
a very silly mistake.

724
00:31:31,280 --> 00:31:34,160
I love making it really
hard for myself,

725
00:31:34,200 --> 00:31:37,320
so tomorrow I'll just have to
do amazingly.

726
00:31:43,760 --> 00:31:45,840
NOEL: Just one more challenge
remains

727
00:31:45,880 --> 00:31:50,120
before Prue and Paul decide
Dessert Week's Star Baker

728
00:31:50,160 --> 00:31:52,440
and who will be asked to
leave the tent.

729
00:31:55,560 --> 00:31:57,720
Bakers, I hope you are rested

730
00:31:57,760 --> 00:32:00,120
and ready for your
Showstopper Challenge.

731
00:32:00,160 --> 00:32:04,120
Today, Paul and Prue would love you
to make a celebratory

732
00:32:04,160 --> 00:32:06,720
joconde imprime dessert -

733
00:32:06,760 --> 00:32:10,880
an impressive, multilayered dessert
wrapped in a joconde collar.

734
00:32:10,920 --> 00:32:14,920
Now, the collar is a key element
and must be highly decorative.

735
00:32:14,960 --> 00:32:20,080
Classically, a joconde is a whisked
sponge with ground almonds.

736
00:32:20,120 --> 00:32:21,960
You have 4.5 hours.

737
00:32:22,000 --> 00:32:25,080
Unfortunately, we've used four hours
explaining to you

738
00:32:25,120 --> 00:32:27,040
what this challenge is. You've got
half an hour.

739
00:32:27,080 --> 00:32:28,360
Good luck.
On your marks.

740
00:32:28,400 --> 00:32:30,160
Get set.
Bake.

741
00:32:33,760 --> 00:32:36,520
Taken from the French nickname
for the Mona Lisa,

742
00:32:36,560 --> 00:32:39,000
the Joconde, the judges are
expecting

743
00:32:39,040 --> 00:32:42,600
highly decorative designs to be
baked into the bakers' own

744
00:32:42,640 --> 00:32:44,560
joconde-collared masterpieces.

745
00:32:44,600 --> 00:32:47,560
The idea is that our jocondes needs
to be as decorative

746
00:32:47,600 --> 00:32:50,000
as the Mona Lisa.
So no pressure.

747
00:32:50,040 --> 00:32:52,960
I've been to see the Mona Lisa and
I didn't really like it that much.

748
00:32:53,000 --> 00:32:55,200
I was like, "Is this it?"

749
00:32:55,240 --> 00:32:59,640
PRUE: What we're asking for is a
collar made of joconde sponge

750
00:32:59,680 --> 00:33:02,960
which has been imprinted
with a design.

751
00:33:03,000 --> 00:33:05,240
They can do anything they like by
way of dessert

752
00:33:05,280 --> 00:33:07,880
inside this imprime collar.

753
00:33:07,920 --> 00:33:10,560
PAUL: Now, they're could be moose,
there could be bavarois,

754
00:33:10,600 --> 00:33:13,040
there could be creme pat, there
could be jelly, dacquoise -

755
00:33:13,080 --> 00:33:14,320
anything they want.

756
00:33:14,360 --> 00:33:18,640
But it's about getting it all set.
Timing has to be right.

757
00:33:18,680 --> 00:33:20,280
We're over a third of the way
through

758
00:33:20,320 --> 00:33:22,640
and we're left with nine fantastic
bakers.

759
00:33:22,680 --> 00:33:25,160
So I'm expecting the best of
the best.

760
00:33:27,000 --> 00:33:29,040
Hi, Lizzie.
Hello. Hello, Lizzie.

761
00:33:29,080 --> 00:33:32,240
Lizzie, we want to hear about your
joconde imprime.

762
00:33:32,280 --> 00:33:33,840
So it's a local version.

763
00:33:33,880 --> 00:33:37,320
So I'm doing the Liverpool skyscape
on a hazelnut joconde.

764
00:33:37,360 --> 00:33:39,160
I'm going to pipe it all in red
and blue

765
00:33:39,200 --> 00:33:40,560
for the two football clubs.

766
00:33:40,600 --> 00:33:41,880
Lovely.

767
00:33:41,920 --> 00:33:45,120
NOEL: Liverpool's iconic skyline
will surround Lizzie's

768
00:33:45,160 --> 00:33:47,560
layered desert of chocolate
genoise sponge,

769
00:33:47,600 --> 00:33:51,440
hazelnut and pecan dacquoise
and pecan parfait,

770
00:33:51,480 --> 00:33:54,480
topped with a dark chocolate and
moonshine ganache.

771
00:33:54,520 --> 00:33:56,280
I think it's wonderfully ambitious.

772
00:33:56,320 --> 00:33:58,360
All you have to do is produce it.

773
00:33:58,400 --> 00:34:00,760
You have the people of Liverpool
behind you.

774
00:34:00,800 --> 00:34:02,160
Especially this one.

775
00:34:03,840 --> 00:34:05,600
So this is the design paste.

776
00:34:05,640 --> 00:34:07,680
Basically, it's just a cake batter.

777
00:34:07,720 --> 00:34:10,080
NOEL: To create their
joconde imprime,

778
00:34:10,120 --> 00:34:13,440
the bakers must begin by piping
their intricate designs.

779
00:34:13,480 --> 00:34:14,760
I drew out the template myself.

780
00:34:14,800 --> 00:34:16,200
Just thought, "Make it look nice."

781
00:34:16,240 --> 00:34:19,480
But Jurgen's the only baker making
sure his joconde collar

782
00:34:19,520 --> 00:34:21,280
not only looks the part...

783
00:34:21,320 --> 00:34:23,800
♪ Dum dah da-da-da dum

784
00:34:23,840 --> 00:34:26,080
♪ Da-dum da-dum. ♪

785
00:34:26,120 --> 00:34:28,080
..but sounds the part, too.

786
00:34:28,120 --> 00:34:31,120
The piece of music is called
Pastime With Good Company.

787
00:34:31,160 --> 00:34:34,400
It has been composed by Henry VIII
himself

788
00:34:34,440 --> 00:34:36,680
as a love song to Catherine
of Aragon

789
00:34:36,720 --> 00:34:38,880
from the 16th century.

790
00:34:38,920 --> 00:34:41,280
Jurgen's historical
joconde imprime

791
00:34:41,320 --> 00:34:45,360
will see classic Tudor flavours in
layers of English white wine jelly,

792
00:34:45,400 --> 00:34:48,240
with fresh strawberries,
mint and black pepper,

793
00:34:48,280 --> 00:34:51,880
and white chocolate Bavarois wrapped
in his intricately-piped love song.

794
00:34:52,920 --> 00:34:55,800
This is quite tricky, this. Is this
something you would make at home?

795
00:34:55,840 --> 00:34:58,640
Yes, I did a Star Trek one as a
wedding cake for a former colleague.

796
00:34:58,680 --> 00:35:00,640
Star Trek! Yes.

797
00:35:00,680 --> 00:35:04,040
Two spaceship Enterprises
kissing on the joconde!

798
00:35:06,480 --> 00:35:09,680
While Jurgen is recreating
the 16th century...

799
00:35:09,720 --> 00:35:10,880
I need to get a wriggle on.

800
00:35:10,920 --> 00:35:13,520
..Amanda is heading
even further back in time.

801
00:35:13,560 --> 00:35:15,000
It is called Adam's Temptation

802
00:35:15,040 --> 00:35:17,480
because I thought I'd go
with an Adam and Eve theme.

803
00:35:17,520 --> 00:35:21,600
That's why I've got the serpent
climbing around the apple tree.

804
00:35:21,640 --> 00:35:24,600
Amanda's desert will be
of biblical proportions,

805
00:35:24,640 --> 00:35:28,840
containing sinfully indulgent
layers of caramelised apple jelly

806
00:35:28,880 --> 00:35:31,320
and boozy Calvados bavarois.

807
00:35:31,360 --> 00:35:32,920
Are we allowed to eat this?

808
00:35:32,960 --> 00:35:35,240
Will you be tempted to eat it?
I hope so.

809
00:35:35,280 --> 00:35:36,720
I've got this done now.

810
00:35:36,760 --> 00:35:39,880
To preserve the definition
of their detailed designs...

811
00:35:39,920 --> 00:35:41,040
Errr...

812
00:35:41,080 --> 00:35:44,640
..the decorative paste must be
firmly set before it can be covered

813
00:35:44,680 --> 00:35:46,440
with the second part
of the collar...

814
00:35:46,480 --> 00:35:48,000
No damage.

815
00:35:48,040 --> 00:35:49,520
..the joconde sponge.

816
00:35:49,560 --> 00:35:52,520
So, I've got almond flour. I'm just
going to fold this in gently.

817
00:35:52,560 --> 00:35:54,440
Basically, you don't want
to knock out the air.

818
00:35:54,480 --> 00:35:57,200
It is very pliable so,
you can bend it, fold it

819
00:35:57,240 --> 00:35:59,400
so, hence why you use it
to make the collar.

820
00:35:59,440 --> 00:36:01,640
And after yesterday's
technical travesty...

821
00:36:01,680 --> 00:36:04,120
If I get this wrong,
it's a disaster.

822
00:36:04,160 --> 00:36:08,120
..Maggie is under even more pressure
to get her joconde right.

823
00:36:08,160 --> 00:36:10,280
Just to let you know,
this is plain flour. Really?

824
00:36:10,320 --> 00:36:13,320
And what do you do with that?
You often put it in sponges. Really?

825
00:36:13,360 --> 00:36:15,640
It gives it a body.
Gives them body, yeah.

826
00:36:15,680 --> 00:36:17,960
It's a bit late, this advice,
if I may say so!

827
00:36:20,040 --> 00:36:23,360
To avoid any more mistakes,
Maggie is keeping things simple.

828
00:36:23,400 --> 00:36:25,560
Her strawberry pattern joconde
collar will hold

829
00:36:25,600 --> 00:36:28,280
layers of strawberry bavarois
and strawberry coulis.

830
00:36:29,720 --> 00:36:31,000
Just to let you know. Thank you.

831
00:36:31,040 --> 00:36:32,640
I've got a big ring
round plain flour.

832
00:36:32,680 --> 00:36:35,640
He's going to tease you forever!
Just think about today.

833
00:36:35,680 --> 00:36:36,880
It's going to be great.

834
00:36:38,680 --> 00:36:40,200
Oh, oh, cold.

835
00:36:40,240 --> 00:36:43,080
To ensure their designs
stick to the joconde sponge...

836
00:36:43,120 --> 00:36:44,320
It's nice and frozen.

837
00:36:45,680 --> 00:36:46,760
Here goes.

838
00:36:46,800 --> 00:36:48,320
..speed is of the essence.

839
00:36:48,360 --> 00:36:50,520
I'll have to work quickly
otherwise the decoration

840
00:36:50,560 --> 00:36:52,640
will melt and it will get smudged.

841
00:36:52,680 --> 00:36:55,800
But Chigs is going to have to work
twice as fast.

842
00:36:55,840 --> 00:36:58,640
A lot of people are doing one tier
but I'm going for two.

843
00:36:58,680 --> 00:37:00,280
Go big or go home.

844
00:37:00,320 --> 00:37:02,880
Based on his sister's
new bathroom tiles,

845
00:37:02,920 --> 00:37:06,600
Chigs' geometric pattern joconde
collars will wrap around

846
00:37:06,640 --> 00:37:08,880
Black Forest flavoured
layers of cherry moose,

847
00:37:08,920 --> 00:37:11,200
cherry jelly and
chocolate bavarois

848
00:37:11,240 --> 00:37:13,600
for his ambitious two-tiered desert.

849
00:37:13,640 --> 00:37:16,720
How do you motivate yourself? I
compete against myself, nobody else.

850
00:37:16,760 --> 00:37:19,360
I just want to be better. That's
what my comedy agent used to say.

851
00:37:19,400 --> 00:37:21,960
Don't look at others, just
concentrate on yourself. Exactly.

852
00:37:22,000 --> 00:37:24,240
Look how far you got!
You've done well for yourself.

853
00:37:24,280 --> 00:37:25,480
Now I'm on a baking show!

854
00:37:28,560 --> 00:37:31,320
And Chigs isn't the only baker
taking his joconde imprime

855
00:37:31,360 --> 00:37:33,160
to the next level.

856
00:37:33,200 --> 00:37:34,800
I'm going for two tiers.

857
00:37:34,840 --> 00:37:37,120
I feel like I haven't impressed
Paul and Prue much

858
00:37:37,160 --> 00:37:39,480
and I just want to try
and show them what I can do.

859
00:37:39,520 --> 00:37:43,600
George's joconde imprime will be
decorated with a flower design

860
00:37:43,640 --> 00:37:45,320
inspired by his mum's garden.

861
00:37:45,360 --> 00:37:48,040
Inside, there will be layers
of caramel chocolate mousse,

862
00:37:48,080 --> 00:37:52,000
dark chocolate-coated peanuts,
and peanut butter bavarois.

863
00:37:52,040 --> 00:37:53,600
Can you spell bavarois?

864
00:37:53,640 --> 00:37:55,760
B, A, V, O, I, R?

865
00:37:55,800 --> 00:37:58,280
No. Have you asked anyone else? No.

866
00:37:58,320 --> 00:37:59,560
Shall we ask Amanda?

867
00:37:59,600 --> 00:38:01,080
Amanda. Yes. Spell bavarois.

868
00:38:02,920 --> 00:38:06,280
B, A, V, A, R, O, I, S.

869
00:38:06,320 --> 00:38:08,360
Well done, madam! Well done.

870
00:38:08,400 --> 00:38:10,680
The verdict is in, not guilty!

871
00:38:10,720 --> 00:38:12,320
So, joconde goes in.

872
00:38:12,360 --> 00:38:14,880
I'm going to go
with ten minutes first.

873
00:38:14,920 --> 00:38:17,000
They don't take long
because they're so thin.

874
00:38:17,040 --> 00:38:19,680
When baking thin
and delicate sponges...

875
00:38:19,720 --> 00:38:21,680
Setting timer to seven.

876
00:38:21,720 --> 00:38:24,560
..timings and temperatures
are more crucial than ever.

877
00:38:26,080 --> 00:38:28,560
Both my sponges have gone in
for eight minutes at 200 degrees.

878
00:38:28,600 --> 00:38:29,600
Fingers crossed.

879
00:38:30,800 --> 00:38:32,920
Underbaked joconde will be
too soft to stand up,

880
00:38:32,960 --> 00:38:34,880
resulting in saggy collars.

881
00:38:34,920 --> 00:38:36,360
SHE SIGHS

882
00:38:36,400 --> 00:38:37,960
I'll just have to hope it bakes.

883
00:38:38,000 --> 00:38:39,520
That's never happened before!

884
00:38:39,560 --> 00:38:42,080
Overbaked, and it will become
too dry and crack

885
00:38:42,120 --> 00:38:44,040
when wrapped around their deserts.

886
00:38:46,440 --> 00:38:48,200
I'm going to test them.

887
00:38:48,240 --> 00:38:50,160
She can come out.

888
00:38:50,200 --> 00:38:51,520
I'm out.

889
00:38:51,560 --> 00:38:54,840
Is it actually cooked enough?
I just don't want to overdo it.

890
00:38:54,880 --> 00:38:57,960
I don't know if the pattern
is still going to be there.

891
00:38:58,000 --> 00:38:59,600
We'll see.

892
00:38:59,640 --> 00:39:01,320
Why has it gone so quiet?

893
00:39:01,360 --> 00:39:02,480
Oh...

894
00:39:02,520 --> 00:39:03,520
It's sticking.

895
00:39:03,560 --> 00:39:04,560
I need a knife.

896
00:39:05,720 --> 00:39:07,520
I'm happy with how it's came out.

897
00:39:07,560 --> 00:39:08,800
It looks good.

898
00:39:10,200 --> 00:39:12,400
Oh, my God.
The pattern has come off.

899
00:39:12,440 --> 00:39:14,120
Do you think I should just stick
with that?

900
00:39:14,160 --> 00:39:16,040
Yeah. What are you going to do?
Make it again?

901
00:39:16,080 --> 00:39:17,080
You ain't got time.

902
00:39:19,400 --> 00:39:20,800
It isn't quite cooked.

903
00:39:20,840 --> 00:39:23,120
I just didn't cook it long enough.
I panicked.

904
00:39:24,240 --> 00:39:26,600
I just don't want
to just make a mess of this

905
00:39:26,640 --> 00:39:28,320
so, I'm actually going to
do it again.

906
00:39:30,840 --> 00:39:32,920
Bakers, you are halfway through.

907
00:39:34,320 --> 00:39:37,040
I did this so precisely
the first time.

908
00:39:37,080 --> 00:39:40,800
He wants such a high finish,
doesn't he! I know!

909
00:39:40,840 --> 00:39:45,320
But, you know, I want a high finish
when I deliver a baby!

910
00:39:45,360 --> 00:39:47,240
How many babies have you delivered?

911
00:39:47,280 --> 00:39:50,640
No idea. But every single one
was like the first one.

912
00:39:50,680 --> 00:39:54,520
Just remember, making a joconde
collar isn't a profound experience.

913
00:39:54,560 --> 00:39:57,200
Delivering a baby is.
That's so true.

914
00:39:57,240 --> 00:39:59,200
Stick that in your pipe,
Paul Hollywood!

915
00:39:59,240 --> 00:40:00,400
I will take that with me.

916
00:40:00,440 --> 00:40:03,320
While Maggie re-makes her
joconde collar...

917
00:40:03,360 --> 00:40:05,600
This is the difference
between going home and staying.

918
00:40:05,640 --> 00:40:10,280
..the rest of the bakers can begin
the monumental task...

919
00:40:10,320 --> 00:40:12,920
Oopsie daisies.
The pressure is mounting.

920
00:40:12,960 --> 00:40:16,600
..of creating the multiple mousses,
jellies and sponges.

921
00:40:16,640 --> 00:40:18,520
This is 100%
the most complicated thing

922
00:40:18,560 --> 00:40:20,440
I have ever made in my entire life.

923
00:40:20,480 --> 00:40:22,040
But that is not stopping Giuseppe

924
00:40:22,080 --> 00:40:25,360
from following in his father's
revered footsteps.

925
00:40:25,400 --> 00:40:29,120
My dad was a professional chef
and a passionate baker.

926
00:40:29,160 --> 00:40:31,760
I took inspiration from
one of the most beautiful

927
00:40:31,800 --> 00:40:33,720
wedding cakes that he made,
for a family friend.

928
00:40:33,760 --> 00:40:36,080
Mine is not going to be
as grand as my dad's.

929
00:40:36,120 --> 00:40:39,680
I can only try to be as fractionally
good as he has ever been.

930
00:40:39,720 --> 00:40:43,720
Giuseppe's joconde imprime desert
will see layers of genoise sponge

931
00:40:43,760 --> 00:40:45,760
with pistachio and red fruit
bavarois,

932
00:40:45,800 --> 00:40:47,640
decorated with fresh fruits

933
00:40:47,680 --> 00:40:50,840
in an epic recreation
of his dad's wedding cake.

934
00:40:50,880 --> 00:40:53,920
Do you have by any chance a spare
bench because... A spare!

935
00:40:53,960 --> 00:40:57,080
I have completely run out of space
here!

936
00:40:57,120 --> 00:40:59,320
Look how clean his bench is.

937
00:40:59,360 --> 00:41:01,800
It's weird, isn't it?
That's German engineering!

938
00:41:01,840 --> 00:41:02,880
Slightly freakish!

939
00:41:02,920 --> 00:41:05,920
You don't expect the Italian
engineering to be, you know...

940
00:41:05,960 --> 00:41:08,160
Not quite as good,
it's a little haphazard.

941
00:41:08,200 --> 00:41:10,880
But, you know, the results are good.
Yeah, we get the job done.

942
00:41:10,920 --> 00:41:11,920
You get the job done.

943
00:41:13,680 --> 00:41:15,800
With so many different
layers to make...

944
00:41:15,840 --> 00:41:18,000
Trouble is,
it's only one arm, isn't it?

945
00:41:18,040 --> 00:41:21,760
..the bakers must ensure that
every element is perfectly set.

946
00:41:21,800 --> 00:41:23,760
I'll start with the wine
because the alcohol

947
00:41:23,800 --> 00:41:27,480
works against the setting
so, I will boil off some alcohol.

948
00:41:27,520 --> 00:41:29,320
And Jurgen is not the only one...

949
00:41:29,360 --> 00:41:32,360
Five, six, ooh! Seven.

950
00:41:32,400 --> 00:41:34,720
..risking hitting the bottle.

951
00:41:34,760 --> 00:41:39,320
This is coconut rum. It's called
Una Pina Colada Por Favor!

952
00:41:39,360 --> 00:41:41,640
It's just holiday in a drink.

953
00:41:41,680 --> 00:41:44,600
To bring back distant memories
of sipping cocktails in the sun,

954
00:41:44,640 --> 00:41:48,120
Crystelle's desert will resemble
a pineapple

955
00:41:48,160 --> 00:41:51,400
and hold layers of pineapple and
coconut rum compote,

956
00:41:51,440 --> 00:41:53,480
lime jelly and coconut bavarois.

957
00:41:53,520 --> 00:41:57,560
How many leaves of gelatine are you
putting in there? Six? Seven?

958
00:41:57,600 --> 00:42:00,480
Err, so, in the bavarois,
there is 13! Wow!

959
00:42:02,520 --> 00:42:04,760
My goodness, you are a brave girl.
Good luck.

960
00:42:04,800 --> 00:42:06,920
Thank you, we'll need it.

961
00:42:06,960 --> 00:42:10,080
While the rest of the bakers
are relying on their gelatine...

962
00:42:10,120 --> 00:42:13,480
The tofu just gives, like,
a really smooth, like, mousse.

963
00:42:13,520 --> 00:42:17,040
..vegan Freya is having
to get creative once again.

964
00:42:17,080 --> 00:42:19,800
You don't really have problems
with it setting

965
00:42:19,840 --> 00:42:22,800
because it just, like, resets back
like tofu.

966
00:42:22,840 --> 00:42:26,480
In a rectangular joconde imprime,
Freya's chocolate and orange mousse

967
00:42:26,520 --> 00:42:29,280
will be accompanied
by orange jelly as well as

968
00:42:29,320 --> 00:42:33,320
layers of hazelnut dacquoise
and Italian meringue buttercream,

969
00:42:33,360 --> 00:42:36,520
made once again with her vegan
egg white substitute.

970
00:42:36,560 --> 00:42:40,000
You are using Swiss meringue
and dacquoise as well?

971
00:42:40,040 --> 00:42:42,120
A lot of aquafaba going in this.

972
00:42:42,160 --> 00:42:44,840
It seems like a lot
but it's actually not that much.

973
00:42:44,880 --> 00:42:47,400
I hope it's going to be one of those
things that you would

974
00:42:47,440 --> 00:42:49,440
just, like, never ever know
that it's vegan.

975
00:42:49,480 --> 00:42:50,680
That's my goal, anyway.

976
00:42:52,600 --> 00:42:55,600
Ba... Bakers, you...

977
00:42:55,640 --> 00:42:57,200
..have an hour left!

978
00:42:57,240 --> 00:42:59,000
Aargh!

979
00:42:59,040 --> 00:43:01,080
We are going in for eight right now.

980
00:43:01,120 --> 00:43:04,240
While Maggie is back to baking
her joconde collar...

981
00:43:04,280 --> 00:43:06,600
Live dangerously,
that's what I like to do!

982
00:43:06,640 --> 00:43:08,000
..for the rest of the bakers...

983
00:43:08,040 --> 00:43:09,800
Oh, this is so tense.

984
00:43:09,840 --> 00:43:12,000
..cake construction can commence.

985
00:43:12,040 --> 00:43:13,840
Time is key now.

986
00:43:13,880 --> 00:43:15,480
So, everything sets in time.

987
00:43:15,520 --> 00:43:18,160
Everybody is terrified
about collapsing cakes.

988
00:43:18,200 --> 00:43:20,400
But it is a process
that can't be rushed...

989
00:43:20,440 --> 00:43:22,320
I'm going to put the base layer in
first.

990
00:43:22,360 --> 00:43:24,800
It's important that
it's nice and tight and snug.

991
00:43:24,840 --> 00:43:27,000
..as any gaps or cracks
in the collar...

992
00:43:27,040 --> 00:43:28,560
Oh, careful, George.

993
00:43:28,600 --> 00:43:32,280
..and the fillings will ooze out
before they can set.

994
00:43:32,320 --> 00:43:34,440
I'll just block up the holes!

995
00:43:34,480 --> 00:43:36,560
Thank goodness for extras!

996
00:43:36,600 --> 00:43:38,040
Cherry mousse going in first.

997
00:43:40,480 --> 00:43:42,440
Almost all of the bakers are doing

998
00:43:42,480 --> 00:43:46,080
quite complicated constructions,
aren't they?

999
00:43:46,120 --> 00:43:48,000
It is a really tricky challenge.

1000
00:43:48,040 --> 00:43:49,840
It don't look like tofu now,
does it?

1001
00:43:50,880 --> 00:43:53,360
Freya has the hardest job. Yeah.

1002
00:43:53,400 --> 00:43:58,000
Doing a vegan joconde and
vegan fillings and vegan bavarois.

1003
00:43:58,040 --> 00:44:00,120
So, you are doing
not a round collar.

1004
00:44:00,160 --> 00:44:03,280
A bit of tactics because the vegan
sponge is not very bendy.

1005
00:44:03,320 --> 00:44:05,320
Actually, I'm more worried
about Crystelle

1006
00:44:05,360 --> 00:44:08,560
because she has that pina
colada bavarois.

1007
00:44:08,600 --> 00:44:11,360
It is so risky
because if that bavarois is not set,

1008
00:44:11,400 --> 00:44:13,440
the whole thing just collapses.

1009
00:44:13,480 --> 00:44:15,560
I've just got to go for it now.

1010
00:44:15,600 --> 00:44:17,560
I am more worried about Maggie.

1011
00:44:17,600 --> 00:44:20,080
Her main challenge
is going to be time.

1012
00:44:20,120 --> 00:44:21,480
It's going to be hard for her.

1013
00:44:21,520 --> 00:44:24,240
It's brownish. What more can I do?

1014
00:44:24,280 --> 00:44:26,080
This is apple jelly.

1015
00:44:29,640 --> 00:44:31,840
No! And we're winging it!

1016
00:44:34,280 --> 00:44:37,760
Making sure that it's all level and
this can finally go in the freezer.

1017
00:44:39,000 --> 00:44:40,920
Oh, my God. Gently does it!

1018
00:44:42,600 --> 00:44:45,840
You did the puppet walk. I did.
I know. Mortifying.

1019
00:44:45,880 --> 00:44:47,840
It just needs to set.

1020
00:44:52,840 --> 00:44:56,600
Bakers, you have half an hour left.
Sort it out!

1021
00:44:56,640 --> 00:44:58,880
I can't believe people get paid
for doing that!

1022
00:44:58,920 --> 00:45:01,080
Amanda, neither can we!

1023
00:45:01,120 --> 00:45:03,240
I am confident it's going to set.

1024
00:45:03,280 --> 00:45:04,760
Set!

1025
00:45:04,800 --> 00:45:06,240
While their cakes cool...

1026
00:45:06,280 --> 00:45:07,960
Hopefully it's doing its thing
in there.

1027
00:45:08,000 --> 00:45:10,000
..things are heating up
for the bakers...

1028
00:45:10,040 --> 00:45:11,280
It's all go, go, go.

1029
00:45:11,320 --> 00:45:14,680
..as they still have their final
layers and decorations to make.

1030
00:45:14,720 --> 00:45:17,560
I'm preparing the final element of
my cake which is the mirror glaze.

1031
00:45:17,600 --> 00:45:20,560
I'm just making my lime jelly which
is going to go on the top of my

1032
00:45:20,600 --> 00:45:24,240
bavarois which is setting and should
be set in 16 seconds, apparently!

1033
00:45:28,200 --> 00:45:29,720
ALARM BEEPS

1034
00:45:29,760 --> 00:45:31,720
I'll check on the bavarois.

1035
00:45:31,760 --> 00:45:33,160
Yep, it's good enough.

1036
00:45:33,200 --> 00:45:36,720
This is so tense because
if that bavarois hasn't set,

1037
00:45:36,760 --> 00:45:39,880
then you will watch me
crumble and burn like my joconde.

1038
00:45:39,920 --> 00:45:41,240
Oh! Tension!

1039
00:45:42,760 --> 00:45:45,200
Mirror glaze. Still quite warm
but it should be OK.

1040
00:45:45,240 --> 00:45:47,840
I'm going to put it on.

1041
00:45:47,880 --> 00:45:49,880
That's the strawberry coulis.

1042
00:45:49,920 --> 00:45:53,200
Hoping that it doesn't leak out
when I take it out of the mould!

1043
00:45:53,240 --> 00:45:55,000
This is going to go splodge.

1044
00:45:55,040 --> 00:45:57,280
I'm going to pour the jelly
in the freezer.

1045
00:45:57,320 --> 00:45:59,760
No more layers,
this is all decoration now.

1046
00:45:59,800 --> 00:46:02,040
Chigs, you're shaking
the entire ground.

1047
00:46:02,080 --> 00:46:03,560
Don't wobble this piece of floor!

1048
00:46:03,600 --> 00:46:04,840
Soz!

1049
00:46:08,480 --> 00:46:10,960
Bakers, you have ten minutes left.

1050
00:46:11,000 --> 00:46:12,080
Shall I take it out?

1051
00:46:13,480 --> 00:46:14,560
Coming out.

1052
00:46:14,600 --> 00:46:17,960
Right. Come on, jelly.
Please be set.

1053
00:46:18,000 --> 00:46:20,120
Life has never felt more tense.

1054
00:46:20,160 --> 00:46:22,000
It is still quite liquid
but I'm going to go in.

1055
00:46:22,040 --> 00:46:23,760
I can't wait any longer.

1056
00:46:23,800 --> 00:46:25,400
Is that just going to fall apart?

1057
00:46:27,480 --> 00:46:29,400
It's standing still
so, I'm all right.

1058
00:46:30,800 --> 00:46:33,760
There we go.
It looks like the jelly didn't leak.

1059
00:46:35,000 --> 00:46:36,000
Oh!

1060
00:46:36,040 --> 00:46:37,280
Arghhh!

1061
00:46:37,320 --> 00:46:38,680
It's all coming out!

1062
00:46:40,560 --> 00:46:42,160
My thing has leaked a little bit.

1063
00:46:44,840 --> 00:46:46,320
It's not set properly.

1064
00:46:46,360 --> 00:46:49,400
I can't take the collar off because
it's going to completely collapse.

1065
00:46:49,440 --> 00:46:51,760
I think it's getting stuck
on the peanut layer.

1066
00:46:52,960 --> 00:46:54,440
I'm a happy man now, yeah.

1067
00:46:54,480 --> 00:46:55,840
Get in there.

1068
00:46:55,880 --> 00:46:57,720
Bakers, you have one minute left.

1069
00:46:57,760 --> 00:46:58,800
Shall we go for it now?

1070
00:46:59,880 --> 00:47:02,360
I can hold it
until they say, "Walk away."

1071
00:47:02,400 --> 00:47:04,600
It is beastly unfair
that it hasn't behaved.

1072
00:47:05,920 --> 00:47:07,000
My hands are shaking.

1073
00:47:14,840 --> 00:47:16,760
Bakers, your time is up.

1074
00:47:16,800 --> 00:47:19,280
Please step away from your bakes.

1075
00:47:21,640 --> 00:47:22,920
There we go.

1076
00:47:22,960 --> 00:47:24,320
The avalanche.

1077
00:47:24,360 --> 00:47:25,600
The start of it!

1078
00:47:28,360 --> 00:47:30,080
You might as well go out
with a bang.

1079
00:47:37,920 --> 00:47:41,400
It is judgment time for our bakers'
joconde imprimes.

1080
00:47:41,440 --> 00:47:44,560
Jurgen, would you like to bring
your show stopper up, please?

1081
00:47:53,320 --> 00:47:55,680
Well, I think
it looks absolutely amazing.

1082
00:47:55,720 --> 00:47:58,360
The wine jelly, you've got
a few little bubbles in there

1083
00:47:58,400 --> 00:48:00,960
but I like the way it's set.
That view looks lovely.

1084
00:48:02,120 --> 00:48:04,960
That cut through beautifully.

1085
00:48:05,000 --> 00:48:06,320
Wow.

1086
00:48:06,360 --> 00:48:07,600
It's topped by wine jelly,

1087
00:48:07,640 --> 00:48:11,120
then white chocolate Bavarian
with black pepper, then a genoise,

1088
00:48:11,160 --> 00:48:13,920
and then, at the bottom,
there's a hazelnut dacquoise.

1089
00:48:15,160 --> 00:48:19,360
That is such a luxurious,
creamy, boozy mouthful.

1090
00:48:19,400 --> 00:48:21,200
Your textures of everything
are gorgeous.

1091
00:48:21,240 --> 00:48:23,720
I can't get the black pepper.
No, I'm looking for the pepper.

1092
00:48:23,760 --> 00:48:25,080
Usually it comes a bit later.

1093
00:48:25,120 --> 00:48:26,480
OK, let's just wait for a minute.

1094
00:48:27,960 --> 00:48:29,880
If you'd like to sing...

1095
00:48:29,920 --> 00:48:33,040
Da, da-da, da-da da da-da da.

1096
00:48:33,080 --> 00:48:36,160
Da-da, da-da,
da da-da da-da-dum bum.

1097
00:48:37,320 --> 00:48:38,440
That's very familiar.

1098
00:48:40,080 --> 00:48:41,680
I got the pepper! Got the pepper!

1099
00:48:44,800 --> 00:48:46,000
Excellent.

1100
00:48:51,040 --> 00:48:53,240
This is inspired
by a crime scene that I went to!

1101
00:48:54,840 --> 00:48:56,720
When I was very young in service!

1102
00:48:56,760 --> 00:48:59,080
So, I think you struggled
with the joconde

1103
00:48:59,120 --> 00:49:02,240
and the dam had broken
when it was still trying to set.

1104
00:49:02,280 --> 00:49:06,560
It is genoise sponge
with Calvados Bavarian cream,

1105
00:49:06,600 --> 00:49:11,760
with caramelised apple jelly
and the top is a maple syrup glaze.

1106
00:49:11,800 --> 00:49:14,240
They look like
very beautiful layers. Mmm.

1107
00:49:16,720 --> 00:49:18,560
Do you know, it tastes
absolutely delicious

1108
00:49:18,600 --> 00:49:20,480
but it does not taste
a lot of apple.

1109
00:49:20,520 --> 00:49:22,400
You're getting more of
an alcoholic flavour.

1110
00:49:22,440 --> 00:49:25,080
The texture of everything is great
but unfortunately,

1111
00:49:25,120 --> 00:49:27,760
you've drowned everything out
with that Calvados.

1112
00:49:31,320 --> 00:49:33,680
You have lost some
of the definition, but it's pretty.

1113
00:49:33,720 --> 00:49:36,120
I think overall it's quite
a professional looking piece.

1114
00:49:36,160 --> 00:49:37,520
Very, very elegant.

1115
00:49:39,000 --> 00:49:40,960
The filling is
two types of bavarois.

1116
00:49:41,000 --> 00:49:44,040
Pistachio and
raspberry and strawberry.

1117
00:49:44,080 --> 00:49:45,600
Mmm. Great layers.

1118
00:49:47,120 --> 00:49:48,960
Oh, look at that. Soft as anything.

1119
00:49:51,320 --> 00:49:52,680
Beautiful. Oh!

1120
00:49:52,720 --> 00:49:54,760
Great flavours, great acidity.

1121
00:49:54,800 --> 00:49:57,720
The genoise has been baked
beautifully, it's lovely and soft.

1122
00:49:57,760 --> 00:49:59,800
I mean, you'd serve that
in a decent hotel.

1123
00:49:59,840 --> 00:50:01,000
How many stars?

1124
00:50:01,040 --> 00:50:02,200
Oh, a good five.

1125
00:50:03,280 --> 00:50:05,000
Excellent. Thank you very much.

1126
00:50:05,040 --> 00:50:06,200
Well done. Well done.

1127
00:50:09,920 --> 00:50:11,360
The bin's for you!

1128
00:50:11,400 --> 00:50:13,280
I'm wheelie born in Liverpool!

1129
00:50:13,320 --> 00:50:15,200
Oh, right, yeah! I love it!

1130
00:50:15,240 --> 00:50:17,680
You've managed to get
the Liverpool skyline in there,

1131
00:50:17,720 --> 00:50:20,720
which is pretty cool.
It's a bit rudimentary.

1132
00:50:20,760 --> 00:50:23,040
Dacquoise is a...
It's a little bit tough.

1133
00:50:23,080 --> 00:50:24,280
It's hard work, Lizzie.

1134
00:50:24,320 --> 00:50:25,720
I think your textures are all wrong

1135
00:50:25,760 --> 00:50:27,680
but I think your flavours
are beautiful.

1136
00:50:27,720 --> 00:50:30,240
It's wheelie good! There you go!
Thank you very much!

1137
00:50:33,080 --> 00:50:34,760
Well, I think it looks beautiful.

1138
00:50:34,800 --> 00:50:36,680
The pipework is particularly good.

1139
00:50:36,720 --> 00:50:38,160
It's simple but effective.

1140
00:50:39,360 --> 00:50:41,320
Those layers are really lovely.

1141
00:50:44,000 --> 00:50:45,760
They are very powerful flavours.

1142
00:50:45,800 --> 00:50:49,320
The coconut and the lime
is just beautiful. Mmm.

1143
00:50:49,360 --> 00:50:52,200
The lime, it's so powerful,
I would have pulled that back

1144
00:50:52,240 --> 00:50:55,040
a little bit but everything else,
I'm happy with. Thank you.

1145
00:50:58,720 --> 00:51:00,600
I like the flower patterns.

1146
00:51:00,640 --> 00:51:04,000
But where the joins are, it's a
bit clumsy, it's sort of lopsided.

1147
00:51:07,280 --> 00:51:09,200
Well, what am I...
The peanut layer.

1148
00:51:10,360 --> 00:51:12,280
Literally,
you've got a layer of peanuts.

1149
00:51:15,320 --> 00:51:18,440
You certainly get the peanut
flavour, and the peanut crunch.

1150
00:51:18,480 --> 00:51:20,960
That peanut layer is ridiculous!
You can't get through it!

1151
00:51:21,000 --> 00:51:23,080
I think you've just gone overkill
with the peanuts.

1152
00:51:23,120 --> 00:51:24,200
I quite like peanuts!

1153
00:51:29,320 --> 00:51:31,560
It looks amazing.
The joconde is well done.

1154
00:51:31,600 --> 00:51:34,360
I mean, this is taken from a tile?
A tile, yeah.

1155
00:51:34,400 --> 00:51:37,000
And it's so original
and it looks startling.

1156
00:51:37,040 --> 00:51:39,120
Thank you. And two tiers. Yeah.

1157
00:51:39,160 --> 00:51:40,960
It looks like a delicious bathroom!

1158
00:51:45,640 --> 00:51:48,000
The bavarois are perfection.
They are perfection.

1159
00:51:48,040 --> 00:51:50,400
Your flavours
and your textures are superb.

1160
00:51:50,440 --> 00:51:53,000
They're just firm enough to stay up.

1161
00:51:53,040 --> 00:51:55,160
I mean, it's really clever.

1162
00:51:55,200 --> 00:51:57,720
I don't even like Black Forest
Gateau, and I love that.

1163
00:51:57,760 --> 00:51:59,440
Thank you.

1164
00:52:02,720 --> 00:52:04,840
You've lost some of the imprime.

1165
00:52:04,880 --> 00:52:07,840
It's a bit messy but let's have
a look at it inside, shall we?

1166
00:52:07,880 --> 00:52:11,800
The joconde is chocolate hazelnut,
then there's a hazelnut

1167
00:52:11,840 --> 00:52:14,920
dacquoise and then a layer
of Italian meringue buttercream,

1168
00:52:14,960 --> 00:52:19,320
then a chocolate orange mousse
and then on top it's orange jelly.

1169
00:52:21,360 --> 00:52:23,200
It's set quite hard.

1170
00:52:23,240 --> 00:52:25,320
It's more like a ganache...
Yeah, yeah.

1171
00:52:25,360 --> 00:52:27,920
..than a mousse. I think
the orange is too strong.

1172
00:52:27,960 --> 00:52:30,960
It's so strong. But I actually
think your joconde is really good.

1173
00:52:31,000 --> 00:52:32,360
Thank you.

1174
00:52:32,400 --> 00:52:33,720
It needed a cream, it needed

1175
00:52:33,760 --> 00:52:36,160
something in there to hold
everything together.

1176
00:52:36,200 --> 00:52:38,240
I've had some beautiful
vegan cakes before.

1177
00:52:38,280 --> 00:52:40,640
It's not one of the better ones
I've had.

1178
00:52:48,040 --> 00:52:50,560
See the dam busters have been in!

1179
00:52:50,600 --> 00:52:53,200
But let's have a look at it,
shall we?

1180
00:52:55,960 --> 00:52:58,720
Well, it's a very pretty colour.

1181
00:53:02,840 --> 00:53:05,080
Maggie, the flavour is lovely.

1182
00:53:05,120 --> 00:53:08,240
It's the essence of summer,
the strawberries are just beautiful.

1183
00:53:08,280 --> 00:53:10,000
Where's your
second element in this?

1184
00:53:10,040 --> 00:53:13,000
The bavarois and the coulis.
Ah, that's the second element.

1185
00:53:13,040 --> 00:53:15,560
What have you been doing for four
and a half hours?!

1186
00:53:15,600 --> 00:53:18,080
Doing it twice!
Oh, did you do it twice?

1187
00:53:18,120 --> 00:53:20,120
Flavours are lovely.
And the joconde is good.

1188
00:53:20,160 --> 00:53:22,120
Thank you.
Thank you so much.

1189
00:53:22,160 --> 00:53:24,600
You've been more than kind.

1190
00:53:24,640 --> 00:53:26,880
It was what it was.

1191
00:53:26,920 --> 00:53:30,480
They did say it tasted lovely but
I think they were just being kind.

1192
00:53:30,520 --> 00:53:32,440
Really happy with
what I've delivered.

1193
00:53:32,480 --> 00:53:34,560
Think I might be up
consideration for Star Baker.

1194
00:53:34,600 --> 00:53:37,120
But Giuseppe's and Jurgen's,
theirs is just another level.

1195
00:53:37,160 --> 00:53:39,760
I feel like that was pretty
brutal, to be honest with you.

1196
00:53:39,800 --> 00:53:43,520
It's not that I don't agree but,
like, I kind of just don't agree!

1197
00:53:50,320 --> 00:53:52,880
DUCKS QUACK

1198
00:53:52,920 --> 00:53:56,160
Well, that showstopper
ran the gamut, didn't it?

1199
00:53:56,200 --> 00:53:58,240
Giuseppe, Jurgen,
Chigs, I think

1200
00:53:58,280 --> 00:54:00,720
they've all done quite
well out of this.

1201
00:54:00,760 --> 00:54:02,840
I thought Jurgen's
was an amazing concept.

1202
00:54:02,880 --> 00:54:04,280
I think Jurgen's was beautiful.

1203
00:54:04,320 --> 00:54:06,040
But if you have another
look at Chigs',

1204
00:54:06,080 --> 00:54:08,920
it's still holding well.
Yeah! All the layers were there,

1205
00:54:08,960 --> 00:54:12,160
the taste was delicious all the way
through. Fantastic flavour.

1206
00:54:12,200 --> 00:54:13,200
Some of them did collapse.

1207
00:54:13,240 --> 00:54:15,520
There was a couple of people that
messed up a little bit with

1208
00:54:15,560 --> 00:54:17,640
textures and flavours.
You look at Maggie,

1209
00:54:17,680 --> 00:54:20,000
she classed the puree on the
top as a second element.

1210
00:54:20,040 --> 00:54:21,960
That's not the case.

1211
00:54:22,000 --> 00:54:24,600
You not buying it? Is puree not an
element? No, I'm not buying it.

1212
00:54:24,640 --> 00:54:26,840
And it split as well, it
poured out all over the place.

1213
00:54:26,880 --> 00:54:29,440
But also I was
really disappointed in Freya

1214
00:54:29,480 --> 00:54:32,080
because although she did better with
the dacquoise in this, it was

1215
00:54:32,120 --> 00:54:34,640
far too thick.
That was very dry.

1216
00:54:34,680 --> 00:54:37,040
But then you look at Amanda's,
the calvados in the bottom of that

1217
00:54:37,080 --> 00:54:38,760
bavarois was the only thing
you could taste.

1218
00:54:38,800 --> 00:54:41,360
And it split.
But it tasted nice.

1219
00:54:41,400 --> 00:54:43,560
You've got to look back on
the two challenges as well.

1220
00:54:43,600 --> 00:54:45,880
We'll have another cup of tea
and another slice of cake

1221
00:54:45,920 --> 00:54:47,280
and then we'll make a decision.

1222
00:54:47,320 --> 00:54:50,160
Slice of cake. Cup of tea and
a slice of cake, Aunt Sally!

1223
00:55:01,640 --> 00:55:05,320
Well, bakers, thank
you for another great week.

1224
00:55:05,360 --> 00:55:09,400
It falls to me to announce
who the Star Baker is,

1225
00:55:09,440 --> 00:55:11,400
and that person is...

1226
00:55:13,240 --> 00:55:15,360
..Chigs.

1227
00:55:15,400 --> 00:55:18,120
APPLAUSE AND CHEERING
Congratulations.

1228
00:55:22,720 --> 00:55:25,960
OK, bakers, that means that
I've got the horrible job this

1229
00:55:26,000 --> 00:55:29,720
week of announcing the
person who's leaving us.

1230
00:55:29,760 --> 00:55:31,920
And we're really going to miss them.

1231
00:55:31,960 --> 00:55:35,040
The person who's leaving us this
week is...

1232
00:55:42,520 --> 00:55:44,320
..Maggie.

1233
00:55:47,160 --> 00:55:49,040
It's been such good fun.

1234
00:55:49,080 --> 00:55:52,240
Maggie, honestly,
you've done so well.

1235
00:55:52,280 --> 00:55:55,240
The whole thing has been such fun,
really,

1236
00:55:55,280 --> 00:55:58,360
and just to have been
part of it is just a complete joy.

1237
00:55:58,400 --> 00:56:00,560
We're going to miss you so much.

1238
00:56:00,600 --> 00:56:03,720
To have stayed for four weeks, I
think it comes pretty high, really,

1239
00:56:03,760 --> 00:56:05,840
on a personal level.

1240
00:56:05,880 --> 00:56:08,320
Nothing could beat
delivering a baby,

1241
00:56:08,360 --> 00:56:12,600
and bringing a new life into the
world, but it comes quite second.

1242
00:56:12,640 --> 00:56:15,880
I was just having a bad week!
You'll have a good week next week.

1243
00:56:15,920 --> 00:56:17,760
Thank you, I will.

1244
00:56:17,800 --> 00:56:19,440
Oh, God, nightmare!

1245
00:56:19,480 --> 00:56:22,800
I feel like I
definitely scraped through that.

1246
00:56:22,840 --> 00:56:25,920
Glad to be here, but I'm really
sad to see Maggie go.

1247
00:56:25,960 --> 00:56:28,440
Well done, Chigs.
Thank you very much.

1248
00:56:30,120 --> 00:56:32,560
What the hell has just happened?

1249
00:56:32,600 --> 00:56:35,920
Get a handshake and Star Baker
in the same week.

1250
00:56:35,960 --> 00:56:38,160
Fantastic.
Can't believe it.

1251
00:56:38,200 --> 00:56:41,400
Honestly, I am so speechless
right now, it never happens,

1252
00:56:41,440 --> 00:56:43,600
but I'm lost for words.

1253
00:56:43,640 --> 00:56:45,760
I think Chigs
smashed it out of the park.

1254
00:56:45,800 --> 00:56:48,800
I think all three challenges,
he was exceptionally good.

1255
00:56:48,840 --> 00:56:51,480
I mean, for a guy who's only been
baking up to 12 months ago,

1256
00:56:51,520 --> 00:56:53,600
he's done an amazing job.

1257
00:56:53,640 --> 00:56:55,600
I got Star Baker, mum!

1258
00:56:55,640 --> 00:56:57,680
Yeah!

1259
00:57:00,640 --> 00:57:03,280
Thank you, Mum, thank you.

1260
00:57:03,320 --> 00:57:05,440
Thank you. I love you, too.

1261
00:57:05,480 --> 00:57:07,640
Next time...

1262
00:57:07,680 --> 00:57:10,080
..it's German week.
I ain't got a Scooby-Doo.

1263
00:57:10,120 --> 00:57:13,000
The bakers tackle traditional
Christmas biscuits...

1264
00:57:13,040 --> 00:57:14,520
Ya?

1265
00:57:14,560 --> 00:57:17,360
I need to get a move on.
..a multilayered technical...

1266
00:57:17,400 --> 00:57:18,640
Sponge cream, sponge cream.

1267
00:57:18,680 --> 00:57:20,920
To be honest with you,
I am kind of just winging this.

1268
00:57:20,960 --> 00:57:23,520
..and a towering,
yeasted showstopper.

1269
00:57:23,560 --> 00:57:26,080
Oh, no! How do you say
good luck in German?

1270
00:57:26,120 --> 00:57:29,240
Hals- und Beinbruch, which means
break a leg and break your neck.

1271
00:57:29,280 --> 00:57:32,240
Oh, good God. That's brutal! Yeah!

1272
00:57:44,640 --> 00:57:46,640
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