1 00:00:02,000 --> 00:00:04,040 Hello, Matthew Lucas. It's Pastry Week! 2 00:00:04,080 --> 00:00:05,880 Are you excited? Yes, I am excited. 3 00:00:05,920 --> 00:00:07,960 For I have here a shoe pastry. 4 00:00:08,000 --> 00:00:12,600 But I very much hope I don't get the laces stuck in my teeth. 5 00:00:15,080 --> 00:00:18,240 Welcome to The Great British Bake Off. 6 00:00:18,280 --> 00:00:20,080 Mmm, nice. 7 00:00:20,120 --> 00:00:22,960 Last time... Why is it falling? 8 00:00:23,000 --> 00:00:25,760 ..the bakers battled Bavarian delicacies. 9 00:00:25,800 --> 00:00:27,280 Oh, no! 10 00:00:27,320 --> 00:00:29,120 While Jurgen got off to a strong start... 11 00:00:29,160 --> 00:00:30,600 You've done well there, Jurgen. 12 00:00:30,640 --> 00:00:33,320 ..it was Giuseppe who claimed the German crown. 13 00:00:33,360 --> 00:00:35,640 It's delicious. I think you've done an amazing job. 14 00:00:35,680 --> 00:00:39,040 And with a soggy Showstopper... Wonder if I overdid the wine. 15 00:00:39,080 --> 00:00:42,360 ..Freya became the latest baker to leave the tent. 16 00:00:42,400 --> 00:00:44,680 It's only vegan chocolate cake! 17 00:00:46,720 --> 00:00:49,400 Now... Just wanna give it a little love. 18 00:00:49,440 --> 00:00:51,400 ..the bakers tackle pastry. 19 00:00:51,440 --> 00:00:54,440 Can I just say I think you've invented like a new dance move here? 20 00:00:54,480 --> 00:00:56,520 Do you think? ..as it's fried... 21 00:00:56,560 --> 00:00:58,920 I feel like I'm having heart palpitations. 22 00:00:58,960 --> 00:01:01,720 ..folded... Filo pastry. Never made it in my life. 23 00:01:01,760 --> 00:01:04,640 ..and filled. Can't tell what's sausage 24 00:01:04,680 --> 00:01:07,120 and what's hands, to be honest with you. 25 00:01:07,160 --> 00:01:08,760 Who will perfect pastry? 26 00:01:08,800 --> 00:01:10,040 Oh, it collapsed. 27 00:01:10,080 --> 00:01:12,480 I can't watch. I know. it's too stressful. 28 00:01:12,520 --> 00:01:14,160 And who has baked their last? 29 00:01:14,200 --> 00:01:16,400 Have you seen this here? 30 00:01:41,280 --> 00:01:44,280 This is week six. The second half of the journey. 31 00:01:44,320 --> 00:01:47,080 I'm performing much better than I expected. 32 00:01:47,120 --> 00:01:49,400 In fact, I have to keep buying shirts 33 00:01:49,440 --> 00:01:51,600 cos I didn't bring enough with me. 34 00:01:51,640 --> 00:01:54,480 I've managed to worm my way through cos there's been loads of people, 35 00:01:54,520 --> 00:01:57,040 but now it's getting less, it's harder. 36 00:01:57,080 --> 00:01:59,960 I spoke to Lizzie and I was like, "Come on, Lizzie, we cannot back down. 37 00:02:00,000 --> 00:02:01,160 "We've got to do it for Freya, 38 00:02:01,200 --> 00:02:03,200 "like, come on, like, the women have got to do it." 39 00:02:03,240 --> 00:02:05,360 I think Amanda might be able to pull it out of the bag. 40 00:02:05,400 --> 00:02:06,680 I think pastry week's her week. 41 00:02:06,720 --> 00:02:09,440 No-one's given up in there. I'm certainly not giving up. 42 00:02:12,000 --> 00:02:14,280 Hello, bakers, welcome back to the tent. 43 00:02:14,320 --> 00:02:15,600 It's Pastry Week. 44 00:02:15,640 --> 00:02:17,760 It's time for your Signature Challenge. 45 00:02:17,800 --> 00:02:20,240 Paul and Prue would like you each to make 46 00:02:20,280 --> 00:02:23,520 two batches of decorated chouxnuts. 47 00:02:23,560 --> 00:02:26,400 Did you know that Paul Hollywood invented 48 00:02:26,440 --> 00:02:28,080 the chouxnut pouch? 49 00:02:28,120 --> 00:02:30,680 He had some spare leather and nowhere to put his nuts. 50 00:02:30,720 --> 00:02:33,040 No, you're thinking of the jock strap, Noel. Oh, yeah. 51 00:02:33,080 --> 00:02:36,000 Now, your chouxnuts need to be perfectly fried. 52 00:02:36,040 --> 00:02:38,080 Six filled, six not filled. 53 00:02:38,120 --> 00:02:40,360 And either glazed or iced. 54 00:02:40,400 --> 00:02:41,760 You have two hours. 55 00:02:41,800 --> 00:02:44,080 On your marks. Get set. 56 00:02:45,400 --> 00:02:48,520 Uh, uh, uh, wait, Chigs. Cos I haven't said it yet. 57 00:02:48,560 --> 00:02:50,280 LAUGHTER 58 00:02:50,320 --> 00:02:53,040 Not my time you're wasting. 59 00:02:53,080 --> 00:02:54,400 Bake! 60 00:02:57,400 --> 00:03:00,560 A chouxnut is much lighter than a doughnut. 61 00:03:00,600 --> 00:03:02,800 It's almost like a fried eclair. 62 00:03:02,840 --> 00:03:05,400 I actually prefer the chouxnut to doughnuts. 63 00:03:05,440 --> 00:03:06,840 Yeah. I like eating them. 64 00:03:06,880 --> 00:03:09,360 I'm not a choux-nutter, at all. 65 00:03:09,400 --> 00:03:13,000 I mean, if I went to hell, I feel like this is what my hell would be. 66 00:03:13,040 --> 00:03:15,240 If you've never heard of a chouxnut before, 67 00:03:15,280 --> 00:03:20,800 basically it's choux pastry piped into a doughnut shape, 68 00:03:20,840 --> 00:03:23,600 deep-fried. We want two batches. 69 00:03:23,640 --> 00:03:25,880 One of them has to have filling inside 70 00:03:25,920 --> 00:03:27,640 and one of them has to have 71 00:03:27,680 --> 00:03:30,240 a really interesting icing or glaze. 72 00:03:30,280 --> 00:03:32,920 The chouxnuts themselves are quite aerated. 73 00:03:32,960 --> 00:03:36,080 You want that beautiful aeration inside the chouxnut. 74 00:03:36,120 --> 00:03:38,600 Choux has to be exactly the right consistency. 75 00:03:38,640 --> 00:03:41,520 So getting the paste right is most important. 76 00:03:41,560 --> 00:03:44,120 If it's too wet, it's going to sink. 77 00:03:45,600 --> 00:03:47,080 Morning, Lizzie. Morning. 78 00:03:47,120 --> 00:03:49,440 Right, Lizzie, chouxnuts. Chouxnuts. 79 00:03:49,480 --> 00:03:51,080 Oh, the devil's doughnuts. 80 00:03:51,120 --> 00:03:53,600 They have me shook already. I'm like shaken. 81 00:03:53,640 --> 00:03:55,880 What she's saying is she's quite upset about it. 82 00:03:55,920 --> 00:03:57,280 LAUGHTER 83 00:03:57,320 --> 00:03:59,080 So tell us about your flavours. 84 00:03:59,120 --> 00:04:02,240 So I'm doing raspberry liqueur and hibiscus 85 00:04:02,280 --> 00:04:03,680 for the filled one. 86 00:04:03,720 --> 00:04:06,240 OK. Oh, lovely. OK. That sounds absolutely delicious. 87 00:04:06,280 --> 00:04:09,080 Lizzie's raspberry liqueur and hibiscus-filled chouxnuts 88 00:04:09,120 --> 00:04:12,560 will be paired with a caramel-glazed unfilled batch. 89 00:04:12,600 --> 00:04:15,160 But she's more confident with her flavours than with the fryer. 90 00:04:15,200 --> 00:04:17,600 So why have you found this to be a problem? 91 00:04:17,640 --> 00:04:19,600 I just hate choux pastry and I just feel like 92 00:04:19,640 --> 00:04:21,600 the fryer's gonna like hit me and I'm gonna burn. 93 00:04:21,640 --> 00:04:23,840 Feels like you're in a chippy, doesn't it? God, yeah. 94 00:04:23,880 --> 00:04:26,640 The pressure is just unbelievable. Even my elbows are sweating. 95 00:04:26,680 --> 00:04:28,600 Your elbows are sweating? Yeah. 96 00:04:28,640 --> 00:04:30,200 Never heard about sweaty elbows. 97 00:04:30,240 --> 00:04:33,040 Good name for a punk band, that, the Sweaty Elbows. 98 00:04:33,080 --> 00:04:35,960 It's going to be fine. Oh, hopefully. 99 00:04:37,120 --> 00:04:39,280 Lizzie might be dreading the fryer, 100 00:04:39,320 --> 00:04:41,680 but one baker couldn't be more excited. 101 00:04:41,720 --> 00:04:44,760 Gorgeous. Can you smell that frying oil? 102 00:04:44,800 --> 00:04:46,800 Can't wait to make this. Yummy. 103 00:04:48,240 --> 00:04:51,080 OK, so one I'm doing a classic sticky toffee. 104 00:04:51,120 --> 00:04:52,600 I'm making a really easy toffee 105 00:04:52,640 --> 00:04:54,520 just because of the time pressure in here. 106 00:04:54,560 --> 00:04:56,920 And it's also all about my pastry today. 107 00:04:56,960 --> 00:04:59,440 George is keeping his flavours simple 108 00:04:59,480 --> 00:05:01,080 with one toffee-glazed choux batch 109 00:05:01,120 --> 00:05:02,880 and another filled with jam and cream. 110 00:05:02,920 --> 00:05:06,720 Today he's focusing on his flavours to impress Paul and Prue. 111 00:05:06,760 --> 00:05:09,040 Tell us about the pastry. 112 00:05:09,080 --> 00:05:12,880 Um, I, I just wanted to get a nice airy dough. 113 00:05:14,680 --> 00:05:16,040 Poker face. 114 00:05:16,080 --> 00:05:18,640 Look at George's questioning eyes, 115 00:05:18,680 --> 00:05:21,080 "Is that OK?" Getting nothing. 116 00:05:21,120 --> 00:05:22,600 You're not doing this to me, Paul. 117 00:05:25,480 --> 00:05:27,480 Perfect choux is light and airy, 118 00:05:27,520 --> 00:05:30,360 characterised by large holes on the inside. 119 00:05:30,400 --> 00:05:34,560 We fold air in and then just give it a really good mix. 120 00:05:36,200 --> 00:05:38,240 Egg is vital to bind the ingredients, 121 00:05:38,280 --> 00:05:40,080 helping it to puff up when fried. 122 00:05:40,120 --> 00:05:42,160 This is the bit that can go wrong the most 123 00:05:42,200 --> 00:05:44,840 out of the whole process cos if you add too many eggs, 124 00:05:44,880 --> 00:05:47,880 the batter becomes runny and you will not be able to shape it. 125 00:05:47,920 --> 00:05:50,600 It's a fine line. More egg means more liquid 126 00:05:50,640 --> 00:05:54,000 which could lead to chouxnuts that are as flat as a pancake. 127 00:05:54,040 --> 00:05:56,160 You kind of have to do this by eye. 128 00:05:56,200 --> 00:05:59,240 Um, and obviously baking is all about precision. 129 00:05:59,280 --> 00:06:02,960 You should be able to pick it up and it drips into a V. 130 00:06:03,000 --> 00:06:04,600 Yeah. Done. 131 00:06:04,640 --> 00:06:06,480 But Chigs' dough isn't done. 132 00:06:06,520 --> 00:06:07,960 I'm making a chocolate dough. 133 00:06:08,000 --> 00:06:10,920 That one will be a little bit tougher because of the cocoa powder. 134 00:06:10,960 --> 00:06:15,160 So I will add a bit more egg in. I just need to be careful with it. 135 00:06:15,200 --> 00:06:18,120 His chocolate pastry will form his unfilled chouxnut, 136 00:06:18,160 --> 00:06:19,880 topped with a lime glaze. 137 00:06:19,920 --> 00:06:23,000 But Chigs is the only baker braving two different pastries. 138 00:06:23,040 --> 00:06:25,880 His plain batch will be filled with hazelnut praline, 139 00:06:25,920 --> 00:06:28,320 evoking the French classic the Paris-Brest. 140 00:06:28,360 --> 00:06:32,080 Right, I'm gonna start making pastry for the Paris-Brest flavour. 141 00:06:32,120 --> 00:06:34,240 The what, sorry? Paris-Brest. 142 00:06:34,280 --> 00:06:36,520 Parry Brea...what? Yes, that's right. 143 00:06:36,560 --> 00:06:39,280 It's got breasts in it? Too much for my head. 144 00:06:42,080 --> 00:06:44,320 Bakers, you are halfway through. 145 00:06:44,360 --> 00:06:45,720 EXHALES 146 00:06:45,760 --> 00:06:47,200 Look at Jurgen's stance. 147 00:06:47,240 --> 00:06:49,480 Yes, action stance. 148 00:06:50,640 --> 00:06:52,920 There's a lot to do. Come on, come on. 149 00:06:52,960 --> 00:06:55,800 While Chigs races to finish his second batch of pastry, 150 00:06:55,840 --> 00:06:57,960 the rest of the bakers have bagged theirs up... 151 00:06:58,000 --> 00:07:02,360 Done. Right, I'm just gonna make my glaze. 152 00:07:02,400 --> 00:07:05,160 ..and are pushing on with their toppings and fillings. 153 00:07:05,200 --> 00:07:07,200 Time for Italian alcohol. 154 00:07:07,240 --> 00:07:09,760 Er, I thought it would have been unacceptable 155 00:07:09,800 --> 00:07:11,600 for an Italian to come on Bake Off 156 00:07:11,640 --> 00:07:14,240 and not use limoncello somewhere, and this seemed to be 157 00:07:14,280 --> 00:07:16,960 the right excuse to get some in the ingredients list. 158 00:07:17,000 --> 00:07:20,360 Giuseppe's bringing the taste of Italy to his chouxnuts 159 00:07:20,400 --> 00:07:22,920 with a filled batch packed with limoncello liqueur 160 00:07:22,960 --> 00:07:25,040 and the other topped with almond nougatine. 161 00:07:25,080 --> 00:07:27,760 I'm making both batches with standard flavours 162 00:07:27,800 --> 00:07:30,400 I'm most familiar with, you know, to play it safe and to do, 163 00:07:30,440 --> 00:07:32,440 to go with something that I knew already. 164 00:07:32,480 --> 00:07:35,440 But one baker who isn't playing it safe is Crystelle. 165 00:07:35,480 --> 00:07:37,400 I wanted something completely different 166 00:07:37,440 --> 00:07:40,920 so I've gone for miso caramel, salty sweet chouxnut. 167 00:07:40,960 --> 00:07:42,520 Hopefully it works. 168 00:07:42,560 --> 00:07:45,440 Er, it shouldn't taste of miso soup, I hope. 169 00:07:45,480 --> 00:07:47,960 A passion fruit and mango-filled choux 170 00:07:48,000 --> 00:07:51,240 will sit alongside another glazed in a novel miso caramel. 171 00:07:51,280 --> 00:07:52,800 Tell me about the miso. 172 00:07:52,840 --> 00:07:55,480 I feel like miso caramel's kind of like just a step up 173 00:07:55,520 --> 00:07:57,800 from salted caramel. So miso's quite umami. 174 00:07:57,840 --> 00:08:00,560 You kind of get this salty umami undertone. 175 00:08:00,600 --> 00:08:02,640 "Lovely umami undertone." 176 00:08:02,680 --> 00:08:04,000 LAUGHTER 177 00:08:04,040 --> 00:08:07,520 No more middle class-sentence has ever been uttered. 178 00:08:07,560 --> 00:08:09,680 That's not something you'd hear every day. 179 00:08:09,720 --> 00:08:11,280 Right, thanks, Noel. 180 00:08:11,320 --> 00:08:15,120 But Crystelle isn't the only baker riding the sweet and savoury trend. 181 00:08:15,160 --> 00:08:18,680 This one's going to be glazed with maple syrup 182 00:08:18,720 --> 00:08:21,720 with some bacon on the top. It's delicious. 183 00:08:21,760 --> 00:08:26,040 Amanda's planning to pair her maple and bacon glazed chouxnut 184 00:08:26,080 --> 00:08:28,760 with another batch filled with pistachio and rose. 185 00:08:28,800 --> 00:08:31,320 What sweet and savoury mixes could we invent? 186 00:08:31,360 --> 00:08:33,880 Jam and sausage? Jam sausage? 187 00:08:33,920 --> 00:08:35,880 what about chocolate onion? 188 00:08:35,920 --> 00:08:39,920 Probably not. No, I'm not liking the sound of that one. 189 00:08:39,960 --> 00:08:43,000 No. Sweet and savoury's a terrible idea. Yeah, whose idea was that? 190 00:08:43,040 --> 00:08:45,640 When it comes to weird and wonderful flavours, 191 00:08:45,680 --> 00:08:48,200 Jurgen's pushing the boat out even further. 192 00:08:48,240 --> 00:08:52,160 This is ube extract from a purple Filipine yam 193 00:08:52,200 --> 00:08:55,320 which has a vanilla-y, quite unique flavour. 194 00:08:55,360 --> 00:08:57,560 Also the colour should be stunning. 195 00:08:57,600 --> 00:09:00,680 He's making a yuzu and sake glazed choux 196 00:09:00,720 --> 00:09:03,360 to pair with his ube-filled batch, 197 00:09:03,400 --> 00:09:05,600 the bright colours mimicking pastries 198 00:09:05,640 --> 00:09:07,200 he ate as a child in the '70s. 199 00:09:07,240 --> 00:09:09,640 Well, that's an amazing colour. 200 00:09:09,680 --> 00:09:11,320 On top of the purple colour 201 00:09:11,360 --> 00:09:13,600 the glaze will be orange as well. 202 00:09:13,640 --> 00:09:16,040 LAUGHTER All right, Jurgen, 203 00:09:16,080 --> 00:09:18,880 we'll look forward to your '70s psychedelic dyes. 204 00:09:18,920 --> 00:09:21,760 You've already won for me. That colour's so strong. 205 00:09:21,800 --> 00:09:24,640 Right, I'm just trying to completely make sure they're fried. 206 00:09:24,680 --> 00:09:26,000 Do you fry a lot? 207 00:09:26,040 --> 00:09:28,520 No, no. No. I don't own one of them at home. 208 00:09:28,560 --> 00:09:30,680 No, I don't. I own two. 209 00:09:30,720 --> 00:09:31,960 Ha-ha. 210 00:09:36,640 --> 00:09:38,440 Bakers, you have half an hour. 211 00:09:38,480 --> 00:09:40,440 No pressure. 212 00:09:41,600 --> 00:09:43,240 I'm sure it'll be fine. 213 00:09:43,280 --> 00:09:47,560 Just piping my choux dough nicely and gently. 214 00:09:47,600 --> 00:09:50,360 Paul and Prue are expecting uniform chouxnuts... 215 00:09:50,400 --> 00:09:53,240 I'm making sure the shape is as consistent as possible. 216 00:09:53,280 --> 00:09:54,840 ..fried to perfection. 217 00:09:54,880 --> 00:09:57,880 Fryers scare me. I'm literally shaking. 218 00:09:57,920 --> 00:10:01,080 Lizzie? Yeah. Don't worry. Have confidence. 219 00:10:05,800 --> 00:10:07,560 Let's go, let's go. 220 00:10:07,600 --> 00:10:11,320 Each fried chouxnut needs to be crunchy on the outside, 221 00:10:11,360 --> 00:10:12,800 light and fluffy in the middle. 222 00:10:12,840 --> 00:10:14,680 You don't know when chouxnuts are done. 223 00:10:14,720 --> 00:10:16,200 No-one knows. 224 00:10:17,600 --> 00:10:19,160 I'm sure one of these knows. 225 00:10:19,200 --> 00:10:20,960 They need at least five minutes 226 00:10:21,000 --> 00:10:23,280 otherwise they will then collapse afterwards. 227 00:10:23,320 --> 00:10:25,320 Not only is the frying time critical, 228 00:10:25,360 --> 00:10:27,560 the oil temperature must also be correct. 229 00:10:27,600 --> 00:10:29,840 I'm aiming for 175. Nice and hot. 230 00:10:29,880 --> 00:10:31,840 Just want a little bit of brown on the edge. 231 00:10:31,880 --> 00:10:34,280 Achieving the perfect chouxnut is no mean feat 232 00:10:34,320 --> 00:10:36,680 when the bakers still have toppings to prepare. 233 00:10:36,720 --> 00:10:39,400 Ridiculous - still making the glaze for the chocolate ones. 234 00:10:39,440 --> 00:10:40,840 So many elements. 235 00:10:40,880 --> 00:10:43,400 I feel like I'm having heart palpitations. 236 00:10:43,440 --> 00:10:46,480 Multi-tasking is a bit of a challenge. Right... 237 00:10:46,520 --> 00:10:49,240 Oh, see, look, I didn't start the bloody timer. 238 00:10:50,600 --> 00:10:52,280 My last... It's fine, it's fine. 239 00:10:52,320 --> 00:10:55,400 I'll, I'll just hope and pray. Maybe I'll do two minutes. 240 00:10:55,440 --> 00:10:57,360 These tongs are hot. 241 00:10:57,400 --> 00:10:59,120 Ooh! 242 00:10:59,160 --> 00:11:00,480 How do you open this thing? 243 00:11:00,520 --> 00:11:01,680 Hmm? 244 00:11:06,240 --> 00:11:07,560 Push it in. 245 00:11:09,400 --> 00:11:10,400 OK. 246 00:11:12,880 --> 00:11:16,520 Bakers, you have 15 minutes left. 247 00:11:17,640 --> 00:11:18,840 Come on. 248 00:11:18,880 --> 00:11:21,320 That's exactly what I wanted to get. 249 00:11:21,360 --> 00:11:23,600 Seems to be a good golden colour. 250 00:11:23,640 --> 00:11:25,840 Shame about the light colour. 251 00:11:25,880 --> 00:11:27,280 But never mind. 252 00:11:28,680 --> 00:11:31,640 I can't even look at you, you're making me sweat more. 253 00:11:31,680 --> 00:11:33,360 What, in the elbows? 254 00:11:33,400 --> 00:11:35,600 Yeah. Maybe I've got issues. 255 00:11:37,080 --> 00:11:40,520 Right, filling. # You've got to pump it up... ♪ 256 00:11:40,560 --> 00:11:43,200 The filled chouxnuts must be crammed full of cream. 257 00:11:43,240 --> 00:11:44,480 Crucial moment. 258 00:11:44,520 --> 00:11:47,360 But the more they inject, the more chance of an explosion. 259 00:11:47,400 --> 00:11:49,400 Oh, my God, it's all coming out. What? 260 00:11:53,160 --> 00:11:55,080 Jeez. 261 00:11:55,120 --> 00:11:57,640 So this is the last filled chouxnut. 262 00:12:00,680 --> 00:12:02,400 Why is so much coming out? Oops. 263 00:12:02,440 --> 00:12:04,720 OK, passion juice in the crinkly ball. 264 00:12:04,760 --> 00:12:07,760 The crinkly ball, the passion juice comes out. Yeah, it's quite nice. 265 00:12:07,800 --> 00:12:09,720 I like that. It is nice. 266 00:12:11,080 --> 00:12:13,680 Limoncello. This is gonna be a very, very close call. 267 00:12:15,640 --> 00:12:17,320 How long we got left now? 268 00:12:17,360 --> 00:12:18,880 One minute left. 269 00:12:18,920 --> 00:12:21,680 Oh, no, oh, no. Rush at the end. 270 00:12:21,720 --> 00:12:23,160 They're nearly done. 271 00:12:24,680 --> 00:12:27,120 Come on. There's no time to waste! 272 00:12:29,280 --> 00:12:31,640 Bakers, your time is up. 273 00:12:32,960 --> 00:12:35,320 Can you stop touching your nuts, please? 274 00:12:35,360 --> 00:12:37,480 George! I'm eating it. 275 00:12:37,520 --> 00:12:39,560 Don't touch any of your nuts. I'm not touching. 276 00:12:39,600 --> 00:12:41,440 Lizzie, will you try any of your nuts? 277 00:12:41,480 --> 00:12:43,240 Absolutely not. 278 00:12:43,280 --> 00:12:45,160 They are horrible. 279 00:12:45,200 --> 00:12:48,080 I think they're a bit soggy. They're just underfried. 280 00:12:48,120 --> 00:12:51,040 A rookie error in this competition, just not setting the timer. 281 00:12:58,920 --> 00:13:03,400 The bakers' chouxnuts will now face the judgment of Paul and Prue. 282 00:13:03,440 --> 00:13:05,320 Hello, George. Hello, George. Hi, hiya. 283 00:13:08,920 --> 00:13:11,040 You've got a nice robust mixture there 284 00:13:11,080 --> 00:13:12,560 which has given you that pop. 285 00:13:12,600 --> 00:13:15,640 This is a toffee and hazelnut chouxnut. These are not filled. 286 00:13:19,440 --> 00:13:21,440 Mm. 287 00:13:21,480 --> 00:13:23,880 Toffee-ish, really nutty. 288 00:13:23,920 --> 00:13:27,720 Goes nicely with the soft choux. Delicious. Lovely. 289 00:13:27,760 --> 00:13:29,920 Let's have a look at your filled one. 290 00:13:29,960 --> 00:13:32,880 It's got a Chantilly cream with raspberry jam rippled through. 291 00:13:32,920 --> 00:13:35,120 You've given me an empty bit. 292 00:13:35,160 --> 00:13:37,680 It's important you get the filling right the way round. Yeah. 293 00:13:37,720 --> 00:13:41,920 Quite often I need two holes so that I can squirt. 294 00:13:44,400 --> 00:13:46,640 You squeeze the bag. Yeah. 295 00:13:46,680 --> 00:13:49,240 When you meet that little bit of resistance, 296 00:13:49,280 --> 00:13:50,920 it usually means it's full. 297 00:13:50,960 --> 00:13:52,240 STIFLED LAUGHTER 298 00:13:53,640 --> 00:13:55,520 Why are you laughing? 299 00:13:55,560 --> 00:13:57,400 We're just children. 300 00:13:58,680 --> 00:14:00,200 You're grown up. 301 00:14:00,240 --> 00:14:02,640 Sorry, Dame Prue. Exactly. Stop this nonsense. 302 00:14:02,680 --> 00:14:03,840 Tell him it's lovely. 303 00:14:03,880 --> 00:14:06,680 I think when you do... Sorry. 304 00:14:10,040 --> 00:14:12,960 I think when you do get the cream filling and the jam, it's delicious. 305 00:14:13,000 --> 00:14:14,280 Thank you. 306 00:14:16,880 --> 00:14:20,160 The filled ones have an ube creme pat. 307 00:14:20,200 --> 00:14:24,600 That ube colour is just extraordinary, isn't it? 308 00:14:28,080 --> 00:14:33,800 That slightly vanillary ube taste is...unusual, 309 00:14:33,840 --> 00:14:35,480 but sort of vaguely familiar. 310 00:14:35,520 --> 00:14:37,960 I think the, the structure on that is very good. 311 00:14:38,000 --> 00:14:41,960 It's nice and open. It's very light. It's so delicate it's lovely. OK. 312 00:14:42,000 --> 00:14:45,840 These are the unfilled ones. They have a yuzu and sake glaze. 313 00:14:45,880 --> 00:14:48,600 It has that little bit of acidity which yuzu gives it. 314 00:14:48,640 --> 00:14:50,760 They're both delicious. Thank you. 315 00:14:54,440 --> 00:14:57,480 The filled ones, they are Paris-Brest inspired. 316 00:14:57,520 --> 00:14:59,240 I've got a praline cream in the middle. 317 00:14:59,280 --> 00:15:02,640 Can't really see the structure, cos there's so much of the filling! 318 00:15:04,600 --> 00:15:07,760 I think Paris-Brest should have lots of filling. 319 00:15:07,800 --> 00:15:09,400 That's delicious. Mm. 320 00:15:09,440 --> 00:15:11,360 This is my chocolate lime chouxnut. 321 00:15:11,400 --> 00:15:13,920 The cocoa, that's just enough to marry with the lime. Yeah. 322 00:15:13,960 --> 00:15:15,320 It's unusual, but it does work. 323 00:15:15,360 --> 00:15:17,240 It's a nice chouxnut, that one. Thank you. 324 00:15:17,280 --> 00:15:18,720 It's delicate. 325 00:15:21,440 --> 00:15:25,720 So, those are the empty chouxnuts with an almond praline. 326 00:15:25,760 --> 00:15:27,080 Good frying. 327 00:15:27,120 --> 00:15:28,480 Colour's nice, isn't it? 328 00:15:32,920 --> 00:15:35,840 The contrast of the praline crunch 329 00:15:35,880 --> 00:15:39,640 and the softness of the choux is just lovely. 330 00:15:39,680 --> 00:15:44,440 OK. Let's have a look at your filled one. Creme pat and limoncello. 331 00:15:46,080 --> 00:15:48,040 It's definitely creme pat with limoncello! 332 00:15:48,080 --> 00:15:51,200 There is too much limoncello - and I can't resist another mouthful. 333 00:15:51,240 --> 00:15:52,880 Aha! Mm. 334 00:15:58,040 --> 00:16:01,480 This is the miso...caramel. And white chocolate, yeah. 335 00:16:03,000 --> 00:16:05,160 It is exactly how you said. It's umami. 336 00:16:06,680 --> 00:16:10,800 It's got...you know it has got that bitterness to it. Mm-hm. 337 00:16:10,840 --> 00:16:14,880 And the tropical passion fruit choux is just beautiful. 338 00:16:14,920 --> 00:16:18,280 But the choux itself... Mm. ..is very tight. 339 00:16:18,320 --> 00:16:19,480 Yeah. It's not open enough. 340 00:16:19,520 --> 00:16:22,160 It should be, "pff". You've lost a lot of the definition. 341 00:16:22,200 --> 00:16:25,880 Do you think you lost some of the definition in the frying? Yeah. 342 00:16:25,920 --> 00:16:28,120 You need to give it a bit of a... Yeah. ..hit. 343 00:16:28,160 --> 00:16:31,080 The choux's let you down a little bit. OK, thank you. 344 00:16:35,400 --> 00:16:37,800 OK. The maple bacon. 345 00:16:42,000 --> 00:16:45,800 It needs the bacon. Could've done with a tiny bit more. 346 00:16:45,840 --> 00:16:48,240 Yeah - that's a shame, cos I had so much left over. Yeah. 347 00:16:48,280 --> 00:16:51,080 Well, let's have a look at your filled one. 348 00:16:51,120 --> 00:16:55,360 It's pistachio creme pat with a rose glaze. 349 00:16:55,400 --> 00:17:03,080 The, uh, rose, it's like, artificial cordial. Too rosy and too sweet. OK. 350 00:17:08,320 --> 00:17:09,440 Quite attractive. 351 00:17:09,480 --> 00:17:11,040 The frying colour looks good. 352 00:17:13,160 --> 00:17:14,520 Mm. 353 00:17:14,560 --> 00:17:16,240 Hibiscus and what? 354 00:17:16,280 --> 00:17:17,520 Raspberry liqueur. 355 00:17:17,560 --> 00:17:20,040 The hibiscus flavour's quite nice and so's the raspberry. 356 00:17:20,080 --> 00:17:22,400 Overall it's got a nice structure to it. 357 00:17:22,440 --> 00:17:26,760 It's delicate, and the toffee is delicious, as well. 358 00:17:26,800 --> 00:17:29,040 I would buy these in a shop. That's for sure. 359 00:17:29,080 --> 00:17:32,120 Thank you, I've been in panic. 360 00:17:32,160 --> 00:17:34,080 You're ruining my lifetime's theory 361 00:17:34,120 --> 00:17:36,240 that you cannot cook if you don't love it. 362 00:17:36,280 --> 00:17:39,440 Well done. Thank you. Anyway, well done. Ta. Well done. Ta. 363 00:17:40,800 --> 00:17:43,160 Feel so sick. 364 00:17:43,200 --> 00:17:45,160 Great stuff, well done. 365 00:17:45,200 --> 00:17:47,480 That was my best Signature feedback. 366 00:17:47,520 --> 00:17:50,160 I thought I was gonna, like, pass out when they were speaking to me. 367 00:17:50,200 --> 00:17:52,080 I just couldn't believe what they were saying. 368 00:17:52,120 --> 00:17:54,680 I don't think they were overly enamoured with the rose flavour, 369 00:17:54,720 --> 00:17:55,880 but that's OK. 370 00:17:55,920 --> 00:17:58,040 Gotta try these things, haven't you? 371 00:17:58,080 --> 00:18:00,800 My choux pastry wasn't up to scratch, and it's Pastry Week - 372 00:18:00,840 --> 00:18:03,520 but I'm gonna have to try and pull it out of the bag in the Technical. 373 00:18:03,560 --> 00:18:06,280 I just need to tell myself I have a functioning brain 374 00:18:06,320 --> 00:18:07,920 and hopefully my brain'll function 375 00:18:07,960 --> 00:18:10,200 and I will do a Technical Challenge successfully. 376 00:18:12,560 --> 00:18:15,160 The bakers were able to practise their chouxnuts, 377 00:18:15,200 --> 00:18:18,720 but have no idea what awaits them in the Technical Challenge. 378 00:18:19,960 --> 00:18:23,080 Bakers, welcome back to the tent for your Technical Challenge, 379 00:18:23,120 --> 00:18:26,520 which today has been set by Holly Paulwood. 380 00:18:26,560 --> 00:18:28,280 Holly, any words of advice? 381 00:18:28,320 --> 00:18:32,440 This particular recipe will push you to your limits. 382 00:18:32,480 --> 00:18:34,360 Don't waste any time. 383 00:18:34,400 --> 00:18:38,080 Thank you, Holly, and may I say you're looking gorgeous tonight?! 384 00:18:39,360 --> 00:18:42,000 Now, as ever, the Technical Challenge will be judged blind, 385 00:18:42,040 --> 00:18:44,600 so we're gonna have to ask Holly and Prue to leave the tent. 386 00:18:44,640 --> 00:18:46,040 Off you pop. 387 00:18:46,080 --> 00:18:51,560 The judges would love you to make a large baklava with filo pastry. 388 00:18:51,600 --> 00:18:55,040 Oh, no! Oh, man. 389 00:18:55,080 --> 00:18:57,240 Your filo pastry should be made 390 00:18:57,280 --> 00:19:00,080 using a traditional laminating technique 391 00:19:00,120 --> 00:19:03,280 layered with a pistachio and walnut filling 392 00:19:03,320 --> 00:19:05,680 and cut into a star design. 393 00:19:05,720 --> 00:19:11,320 You have 2 hours and 45 minutes. On your marks. Get set. Bake! 394 00:19:13,440 --> 00:19:14,680 Oh, Jesus. 395 00:19:14,720 --> 00:19:17,240 Filo pastry is notoriously complicated. 396 00:19:17,280 --> 00:19:20,080 Filo pastry? Never made it in my life. 397 00:19:20,120 --> 00:19:22,400 Who makes their own filo pastry? 398 00:19:22,440 --> 00:19:23,680 No-one. 399 00:19:23,720 --> 00:19:26,520 This is the first time ever the bakers have been asked to make it 400 00:19:26,560 --> 00:19:27,800 for a Technical Challenge. 401 00:19:27,840 --> 00:19:30,920 I've never attempted filo. Or baklava. 402 00:19:30,960 --> 00:19:33,720 I really wish that I had spent more time in the kitchen 403 00:19:33,760 --> 00:19:35,680 with my Greek grandmother. 404 00:19:35,720 --> 00:19:37,520 Let's just be confident that it's in my DNA. 405 00:19:37,560 --> 00:19:39,440 You thought, you've got two Greeks in the tent, 406 00:19:39,480 --> 00:19:40,960 they're bound to know how to make it. 407 00:19:43,560 --> 00:19:47,960 Paul, I think this must be the most difficult Technical I've ever seen. 408 00:19:48,000 --> 00:19:51,600 Yeah. Baklava. The hardest part is the lamination. 409 00:19:51,640 --> 00:19:53,360 Above all you've gotta get that flake. 410 00:19:53,400 --> 00:19:55,480 There's three layers and then you have the nut layer 411 00:19:55,520 --> 00:19:56,720 and then three layers again. 412 00:19:56,760 --> 00:19:58,920 You've gotta make your dough and divide it into six. 413 00:19:58,960 --> 00:20:00,640 Three for the bottom, three for the top. 414 00:20:00,680 --> 00:20:02,680 Then fold it, fold it, fold it, fold it. 415 00:20:02,720 --> 00:20:05,640 You've gotta do that six times. Times six. 416 00:20:05,680 --> 00:20:09,240 So, there's a lot of layers by the time we've finished. Yeah. 417 00:20:09,280 --> 00:20:12,080 If they haven't laminated it, you're gonna get a solid piece of dough. 418 00:20:12,120 --> 00:20:14,760 You're not gonna get that beautiful filo pastry. Layered. 419 00:20:14,800 --> 00:20:17,560 Which is what we're gonna be looking for. OK, let's cut a slice. 420 00:20:20,400 --> 00:20:23,120 Well, that looks beautiful, thank you. 421 00:20:23,160 --> 00:20:25,240 Who is really gonna come up trumps in the tent? 422 00:20:25,280 --> 00:20:28,640 I have no idea, cos this is complicated. 423 00:20:31,920 --> 00:20:34,760 I'm gonna tell myself I can do it, because I have to, 424 00:20:34,800 --> 00:20:37,160 because otherwise I'm going home - and I refuse to go home. 425 00:20:37,200 --> 00:20:39,400 First step is for the filo pastry. 426 00:20:39,440 --> 00:20:43,280 Put the dry ingredients into a bowl, then combine with wet ingredients. 427 00:20:43,320 --> 00:20:47,080 Two eggs, vegetable oil, some butter and some white wine vinegar. 428 00:20:47,120 --> 00:20:48,720 Full fat Greek yoghurt, as well. 429 00:20:48,760 --> 00:20:50,360 Greek yoghurt. 430 00:20:50,400 --> 00:20:51,960 There you go. 431 00:20:52,000 --> 00:20:54,600 I suppose the yoghurt is in there because it's a Greek recipe! 432 00:20:54,640 --> 00:20:57,800 Hello. Hey, Matt. So, have you made baklava before? 433 00:20:57,840 --> 00:21:00,680 I've never made baklava before. I've never made filo pastry before. 434 00:21:00,720 --> 00:21:04,560 You haven't? It's a massive hassle. Why would you? Just buy it. 435 00:21:04,600 --> 00:21:10,280 It's a what? A massive...? Hassle. Oh, "hass". Hassle. Hassle. Hassle. 436 00:21:10,320 --> 00:21:13,280 Oh, my word! I genuinely thought you said something else there. 437 00:21:13,320 --> 00:21:19,040 A massive hassle. Please don't write in to complain. Hassle. 438 00:21:19,080 --> 00:21:21,200 Right, let's get my hands in there. 439 00:21:21,240 --> 00:21:23,480 Right, gonna knead the hell out of this. 440 00:21:23,520 --> 00:21:26,160 I don't want to have too much gluten in here. 441 00:21:26,200 --> 00:21:28,160 Just enough that it holds together. 442 00:21:28,200 --> 00:21:29,640 And now I'm out of breath. 443 00:21:29,680 --> 00:21:32,320 I think you've invented, like, a new dance move here. Do you think? 444 00:21:32,360 --> 00:21:34,760 Any other moves? So there's this one which is kind of. Yeah. 445 00:21:34,800 --> 00:21:36,160 It's called the side shuffle. OK. 446 00:21:36,200 --> 00:21:37,920 And then you've got, like, the little... 447 00:21:37,960 --> 00:21:39,320 The slam. The slam. Yeah. 448 00:21:39,360 --> 00:21:41,440 I've got a good one, which is... Go on. ..the taste. 449 00:21:41,480 --> 00:21:42,600 Where you go like this. 450 00:21:44,600 --> 00:21:45,920 It's underproved. 451 00:21:47,680 --> 00:21:49,800 I'm just doing it cos other people are doing it! 452 00:21:49,840 --> 00:21:51,080 Don't know what it does. 453 00:21:51,120 --> 00:21:53,160 Right, it's gotta go six equal balls now. 454 00:21:54,680 --> 00:21:57,440 Dough feels very soft. It's pretty good. 455 00:21:57,480 --> 00:22:01,200 Roll out the balls of dough to a square approximately 30 centimetres. 456 00:22:01,240 --> 00:22:02,480 The key part of baklava 457 00:22:02,520 --> 00:22:05,160 is having the layers, really thin, crispy pastry. 458 00:22:05,200 --> 00:22:08,280 Fold the top and bottom into the centre creating a rough square. 459 00:22:08,320 --> 00:22:11,320 Take each corner and fold into the middle. Dust with cornflour. 460 00:22:11,360 --> 00:22:13,760 This is laminating to create layers in filo. 461 00:22:13,800 --> 00:22:18,040 To create the multi layers of flaky pastry baklava is famous for... 462 00:22:18,080 --> 00:22:19,880 Corner to corner. 463 00:22:19,920 --> 00:22:22,600 ..the bakers must intricately fold and roll the dough 464 00:22:22,640 --> 00:22:24,280 in a process called lamination. 465 00:22:24,320 --> 00:22:26,920 So I'm taking the edges to the centre. 466 00:22:26,960 --> 00:22:29,600 Usually you create layers using fat 467 00:22:29,640 --> 00:22:32,600 but in this instance we're using cornflour. 468 00:22:32,640 --> 00:22:35,480 Hmm, I don't know if this is right. Like that? 469 00:22:35,520 --> 00:22:37,200 Great, I've gotta do that six times now. 470 00:22:38,880 --> 00:22:42,160 One, two, three, four. 471 00:22:42,200 --> 00:22:44,840 Folding the edges. Dust. Now we're talking! 472 00:22:44,880 --> 00:22:45,880 Last one. 473 00:22:45,920 --> 00:22:49,360 Cover and rest, so I'm covering it and resting it. 474 00:22:49,400 --> 00:22:51,520 I'm measuring out my pistachio kernels. 475 00:22:51,560 --> 00:22:54,640 The filling needs to provide that crunchy texture. 476 00:22:54,680 --> 00:22:56,400 I might give them a haircut. 477 00:22:58,200 --> 00:23:00,480 Are you gonna mess this one up like you did this morning? 478 00:23:00,520 --> 00:23:01,960 I... What? Ohh! 479 00:23:02,000 --> 00:23:03,840 Oh-ee! You're so bloody rude. 480 00:23:06,320 --> 00:23:08,480 Hello, this is the talking cupcake 481 00:23:08,520 --> 00:23:11,480 saying you are halfway through the challenge. 482 00:23:11,520 --> 00:23:13,960 I glued that there while you were asleep. Oh, no. Did you? 483 00:23:15,520 --> 00:23:19,120 To assemble, roll the dough into six 30 centimetre circles, 484 00:23:19,160 --> 00:23:20,880 stack in the tin. 485 00:23:20,920 --> 00:23:23,360 Rolling it back out. Again. 486 00:23:23,400 --> 00:23:24,880 Right that's layer one. 487 00:23:25,960 --> 00:23:27,400 Right, two of six. 488 00:23:27,440 --> 00:23:29,520 This is a bit of a dodgy layer. 489 00:23:29,560 --> 00:23:31,200 Next is the filling. 490 00:23:31,240 --> 00:23:33,880 You want a fair bit of filling - don't want a stingy baklava, do you? 491 00:23:33,920 --> 00:23:36,520 Now I'm gonna be rolling out the other three discs. 492 00:23:36,560 --> 00:23:38,680 Cover it up and then proceed with the next steps. 493 00:23:38,720 --> 00:23:40,920 Don't panic, and follow the recipe. 494 00:23:40,960 --> 00:23:42,480 That's done, everything's done. 495 00:23:42,520 --> 00:23:47,440 Using the diagram provided, cut the pastry into a star design. 496 00:23:47,480 --> 00:23:50,080 Of course the diagram is smaller. 497 00:23:50,120 --> 00:23:51,840 How are you meant to do this? 498 00:23:51,880 --> 00:23:54,200 There must be an easier way than this. 499 00:23:54,240 --> 00:23:56,360 Pretty clear, isn't it? 500 00:23:56,400 --> 00:24:00,440 It's actually scaled up. This one is 20 centimetres wide. 501 00:24:00,480 --> 00:24:04,360 This is 30 centimetres wide. Oh, he's just showing off. 502 00:24:05,440 --> 00:24:08,120 Do I cut all the way through or do I just put it on the top? 503 00:24:08,160 --> 00:24:10,640 Who are you talking to? Are you talking to me? I'm... 504 00:24:10,680 --> 00:24:12,560 You're talking to God! Noel, do you think I... 505 00:24:12,600 --> 00:24:15,120 Do I cut all the way through it? Do I cut this all the way through? 506 00:24:15,160 --> 00:24:17,000 I'm gonna cut all the way through. 507 00:24:17,040 --> 00:24:20,960 Go through the worktop into hell where Paul Hollywood lives. 508 00:24:22,440 --> 00:24:25,000 Me pattern's gone mental. Don't know what I'm doing any more. 509 00:24:25,040 --> 00:24:27,680 It's hurting my eyes to look at it so I'm just free styling. 510 00:24:28,760 --> 00:24:31,440 What is that? There's too many lines for me. 511 00:24:31,480 --> 00:24:34,000 Right, have I done it? Yeah, I've done it. 512 00:24:34,040 --> 00:24:36,880 Go, go, go, go, go, go, go, go, go. 513 00:24:38,480 --> 00:24:40,440 Ugh, I'll have to eyeball it, innit? 514 00:24:40,480 --> 00:24:42,080 I don't know how long pastry takes. 515 00:24:42,120 --> 00:24:43,760 40 minutes baking. 516 00:24:49,160 --> 00:24:53,400 This train is due to arrive at the end of the challenge in 30 minutes. 517 00:24:54,560 --> 00:24:57,160 I think I'm just going to rotate this. 518 00:24:58,640 --> 00:24:59,720 Bit more butter. 519 00:24:59,760 --> 00:25:01,480 It looks like it's drying out a little bit. 520 00:25:01,520 --> 00:25:02,840 Just wanna give it a little love. 521 00:25:02,880 --> 00:25:03,960 Oh, come on. 522 00:25:04,000 --> 00:25:05,400 I don't suppose this is one of those 523 00:25:05,440 --> 00:25:07,160 that you can test with a toothpick, is it? 524 00:25:07,200 --> 00:25:09,520 I think me timer was set for, like... 525 00:25:09,560 --> 00:25:10,960 Oh, my God. 526 00:25:11,000 --> 00:25:13,400 I didn't put the timer on. 527 00:25:13,440 --> 00:25:15,680 Can't remember how long it's been in the oven. 528 00:25:15,720 --> 00:25:17,400 How long have we got left? 529 00:25:17,440 --> 00:25:19,280 You have ten minutes left. 530 00:25:21,040 --> 00:25:22,480 It looks done to me. 531 00:25:24,160 --> 00:25:26,360 Ah. What do I do? 532 00:25:26,400 --> 00:25:27,760 I'm gonna go for it now. 533 00:25:29,560 --> 00:25:31,760 I'm taking it out, I'm taking it out, I'm taking it out. 534 00:25:33,000 --> 00:25:34,040 Agh. 535 00:25:34,080 --> 00:25:35,960 It's a little bit anaemic. 536 00:25:36,000 --> 00:25:38,520 It has pretty much the right colour. 537 00:25:38,560 --> 00:25:41,120 Right, baklava is soaked in syrup. 538 00:25:41,160 --> 00:25:44,160 Syrupy. There we go. 539 00:25:44,200 --> 00:25:46,080 Syrup's gone on. Yum! 540 00:25:47,160 --> 00:25:49,120 Ground pistachios. 541 00:25:49,160 --> 00:25:50,360 So, there's a diamond. 542 00:25:50,400 --> 00:25:51,960 I'm gonna freehand it. 543 00:25:52,000 --> 00:25:54,640 Oh, I'm not sure about this. 544 00:25:54,680 --> 00:25:56,520 The patterns are not making sense to me. 545 00:25:56,560 --> 00:25:59,320 It's just too much for my mind to think of a template, to be honest. 546 00:25:59,360 --> 00:26:01,400 Bakers, you have one minute left. 547 00:26:02,720 --> 00:26:03,720 Come on! 548 00:26:03,760 --> 00:26:05,760 It's not coming off. 549 00:26:05,800 --> 00:26:06,960 Ooh. 550 00:26:07,000 --> 00:26:09,680 Last little bit, rose petals. 551 00:26:09,720 --> 00:26:11,600 Shaking like there was no tomorrow. 552 00:26:11,640 --> 00:26:13,040 Come on. 553 00:26:13,080 --> 00:26:14,520 Come on! 554 00:26:16,600 --> 00:26:18,400 Oh, it's so hot. 555 00:26:18,440 --> 00:26:19,800 Almost. 556 00:26:19,840 --> 00:26:21,840 Bakers, your time is up. 557 00:26:23,480 --> 00:26:24,560 That was not pleasant. 558 00:26:24,600 --> 00:26:26,760 That seems really soggy. 559 00:26:29,080 --> 00:26:30,360 Terrified. 560 00:26:34,360 --> 00:26:37,520 Paul and Prue are looking for seven beautiful baklava 561 00:26:37,560 --> 00:26:41,200 with striking layers of laminated filo pastry - 562 00:26:41,240 --> 00:26:44,240 but they have no idea whose is whose. 563 00:26:44,280 --> 00:26:46,120 Shall we start over here, then, Prue? 564 00:26:46,160 --> 00:26:47,360 The colour's quite nice. 565 00:26:47,400 --> 00:26:49,240 I quite like the colour. The colour's lovely. 566 00:26:49,280 --> 00:26:50,520 Let's see what it's like. 567 00:26:53,440 --> 00:26:55,040 It's not that bad. 568 00:26:55,080 --> 00:26:58,280 You can see a bit of lamination there. Yeah. A little bit there. 569 00:26:59,760 --> 00:27:01,320 Mm, really nice - 570 00:27:01,360 --> 00:27:04,120 and if you saw that in a pastry shop you'd buy a bit, wouldn't you? Mm. 571 00:27:05,200 --> 00:27:06,200 Moving on. 572 00:27:06,240 --> 00:27:08,520 Quite a lot of... Bit too much pistachio. ..pistachio. 573 00:27:08,560 --> 00:27:10,360 Little bit too much. Very clumsy at the edge. 574 00:27:10,400 --> 00:27:11,920 It is - you want it to be more delicate. 575 00:27:11,960 --> 00:27:14,200 It's sort of, yeah, oh, that'll do. 576 00:27:14,240 --> 00:27:16,440 You can see the lamination on the top. Yeah. 577 00:27:16,480 --> 00:27:19,080 But you want it a little darker in colour. 578 00:27:19,120 --> 00:27:20,680 It needed longer in the oven. 579 00:27:22,040 --> 00:27:24,080 Mm, that's lovely flavour. 580 00:27:24,120 --> 00:27:26,280 OK. This is nice and shiny. 581 00:27:27,480 --> 00:27:29,320 I do like the colour of this one. 582 00:27:29,360 --> 00:27:30,920 And the cut is nice. 583 00:27:30,960 --> 00:27:32,960 You have lamination there, see. 584 00:27:33,000 --> 00:27:37,120 Yeah, it's nice and crisp on the bottom. Mm. The flavour's good. 585 00:27:37,160 --> 00:27:40,080 Moving on. The design's quite nice on this. Yeah. Neat. 586 00:27:42,120 --> 00:27:44,920 But it's a little undercooked. It needs longer. 587 00:27:44,960 --> 00:27:48,880 And it's such a pity, cos there's lots and lots of layers in there. 588 00:27:48,920 --> 00:27:50,600 Yeah, OK. 589 00:27:50,640 --> 00:27:52,280 You can't really see the diamonds. 590 00:27:52,320 --> 00:27:54,120 You've lost all the shape and all the cut. 591 00:27:54,160 --> 00:27:55,680 It's mess, the top of that's a mess. 592 00:27:55,720 --> 00:27:58,080 This is deliberately to... Mask it. 593 00:27:58,120 --> 00:28:01,640 ..to mask the fact that the pattern has been lost. 594 00:28:05,280 --> 00:28:06,400 The syrup's nice. 595 00:28:06,440 --> 00:28:09,640 There is lamination, it's just quite doughy. Needed longer. 596 00:28:09,680 --> 00:28:10,960 Moving on. 597 00:28:11,000 --> 00:28:13,440 This is beautiful. It's a nice design. Very nice. 598 00:28:13,480 --> 00:28:14,840 All the way around. 599 00:28:14,880 --> 00:28:16,560 Yeah, it's got good lamination there. 600 00:28:16,600 --> 00:28:19,320 It's got a nice colour. Yeah, it's got good lamination on the top. 601 00:28:19,360 --> 00:28:23,120 Mm, that is lovely crisp, really good. Mm. 602 00:28:23,160 --> 00:28:25,560 Last. A little bit higgledy-piggledy, these. 603 00:28:25,600 --> 00:28:27,160 It is a bit all over the place, innit? 604 00:28:27,200 --> 00:28:29,200 Where are the nuts? 605 00:28:29,240 --> 00:28:31,960 Ah, I had to cut in to see where they were. 606 00:28:32,000 --> 00:28:34,640 The layers are quite thick. 607 00:28:34,680 --> 00:28:36,560 But the flavour's nice. Delicious. 608 00:28:36,600 --> 00:28:38,560 OK, this is gonna be very difficult judging. 609 00:28:39,640 --> 00:28:44,320 Paul and Prue will now rank the baklava from last to first place. 610 00:28:44,360 --> 00:28:46,360 In seventh spot we have this one. 611 00:28:46,400 --> 00:28:50,280 Lizzie, comes down to that little bit of finesse that you need. 612 00:28:50,320 --> 00:28:52,320 I just haven't got finesse. You have. 613 00:28:52,360 --> 00:28:53,720 PRUE CHUCKLES 614 00:28:53,760 --> 00:28:55,880 In sixth spot we have this one. 615 00:28:55,920 --> 00:28:58,400 George, just a little bit clumsy. 616 00:28:58,440 --> 00:29:02,680 Amanda is fifth, Giuseppe fourth, and Chigs is third. 617 00:29:02,720 --> 00:29:07,400 In second place...we have this one. 618 00:29:08,480 --> 00:29:09,880 Oh, my God! 619 00:29:11,040 --> 00:29:13,920 Well, it looks absolutely beautiful. Well done. 620 00:29:13,960 --> 00:29:15,960 In first we have... 621 00:29:16,000 --> 00:29:17,000 APPLAUSE 622 00:29:18,200 --> 00:29:19,520 Can't believe it! 623 00:29:19,560 --> 00:29:21,560 The diamond pattern on the top is very good. 624 00:29:21,600 --> 00:29:24,560 You've got a beautiful colour all the way through. Well done, Jurgen. 625 00:29:24,600 --> 00:29:27,520 Thank you. Smashed it again, mate. Well done. 626 00:29:29,080 --> 00:29:31,200 What a day. Incredible. 627 00:29:31,240 --> 00:29:33,200 Jurgenator seems to be back! 628 00:29:34,800 --> 00:29:36,080 Oh, my God! 629 00:29:37,320 --> 00:29:39,720 I'm in so much shock - and do you know what? 630 00:29:39,760 --> 00:29:41,200 I really needed that today. 631 00:29:41,240 --> 00:29:45,720 I've never been up there in the Technical, so, feels quite wild. 632 00:29:45,760 --> 00:29:49,240 I could've done a lot better but I had a pretty good Signature - 633 00:29:49,280 --> 00:29:51,760 but I'm not gonna kind of write myself off just yet. 634 00:29:51,800 --> 00:29:56,080 This rain pretty much symbolises how my Technical went. 635 00:29:56,120 --> 00:29:57,360 It was a disaster. 636 00:29:57,400 --> 00:29:59,520 Tomorrow I've just got to do the best I can. 637 00:30:07,400 --> 00:30:10,160 Just one challenge remains in pastry week. 638 00:30:10,200 --> 00:30:12,080 It's quite wet out there. 639 00:30:12,120 --> 00:30:14,680 The rain is pretty deafening but we're going to carry on. 640 00:30:14,720 --> 00:30:17,560 Of course. So far, they're pretty good, actually. 641 00:30:17,600 --> 00:30:21,880 You got Chigs, Giuseppe, you got Jurgen and you got Crystelle, 642 00:30:21,920 --> 00:30:24,200 you know in the sort of top four of this week overall. 643 00:30:24,240 --> 00:30:27,040 I think when it comes to the people that have struggled over 644 00:30:27,080 --> 00:30:30,440 the two challenges, Amanda and Lizzie, those two... 645 00:30:30,480 --> 00:30:32,000 Where's George, is he in the middle? 646 00:30:32,040 --> 00:30:34,400 I think he's in the middle again, yeah. A remake of 647 00:30:34,440 --> 00:30:36,960 Malcolm In The Middle over here... You know what, though? 648 00:30:37,000 --> 00:30:40,160 It's not a bad place to be. But I've been on Bake Off five years now 649 00:30:40,200 --> 00:30:42,840 and occasionally someone does something and you almost cry 650 00:30:42,880 --> 00:30:46,160 because it's overwhelmingly good. You're almost moved. Yes. 651 00:30:46,200 --> 00:30:50,120 Yeah, OK, we want one of those, guys. We want one of those today. That's what we're after. 652 00:30:55,880 --> 00:30:58,080 Hello, bakers, welcome back to the tent. 653 00:30:58,120 --> 00:31:00,160 It's time for your Showstopper Challenge. 654 00:31:00,200 --> 00:31:05,080 Today the judges would love you to make an intricate terrine pie. 655 00:31:05,120 --> 00:31:08,240 In the grand old tradition of French pate en croute, 656 00:31:08,280 --> 00:31:11,440 the judges would like your showstopping terrine pies 657 00:31:11,480 --> 00:31:14,960 to have an ornate pastry decoration on the outside. 658 00:31:15,000 --> 00:31:20,040 And to reveal a neat pattern or design when the pie is cut open. 659 00:31:20,080 --> 00:31:23,120 The fillings and flavours are up to you. 660 00:31:23,160 --> 00:31:25,080 Noel, what flavours would you use? 661 00:31:25,120 --> 00:31:27,400 I think I'd make a hip-hop terrine pie. 662 00:31:27,440 --> 00:31:30,440 It'd probably be Flava Flav flavour. 663 00:31:30,480 --> 00:31:33,040 I've just seen Flava Flav's big clock, actually, 664 00:31:33,080 --> 00:31:35,640 and it seems you've got four and a half hours 665 00:31:35,680 --> 00:31:37,760 to complete your Showstopper Challenge. 666 00:31:37,800 --> 00:31:39,320 On your marks. Get set. 667 00:31:39,360 --> 00:31:40,920 ♪ Don't believe the hype! ♪ 668 00:31:40,960 --> 00:31:42,200 And bake. 669 00:31:43,920 --> 00:31:46,520 The terrine pie originated in France 670 00:31:46,560 --> 00:31:48,880 and is typically packed with a meat pate. 671 00:31:48,920 --> 00:31:51,920 This is the perfect weather for a warm pie. 672 00:31:51,960 --> 00:31:56,280 All we need now is a nice glass of port and a fireplace. 673 00:31:56,320 --> 00:31:59,320 I think this is one of my favourite challenges because I get to cook. 674 00:31:59,360 --> 00:32:03,000 I'm excited to make it. I have got thyme on my hands. 675 00:32:03,040 --> 00:32:05,640 We're looking for a highly decorative terrine. 676 00:32:05,680 --> 00:32:08,080 Now, we're looking for a decoration on the top 677 00:32:08,120 --> 00:32:10,080 and a beautiful pattern inside. 678 00:32:10,120 --> 00:32:13,400 And I've a little pattern. Do need finesse today. 679 00:32:13,440 --> 00:32:17,120 The most obvious thing that could go wrong is they run out of time. 680 00:32:17,160 --> 00:32:21,760 Cos when you bake it, you then need a decent length of time 681 00:32:21,800 --> 00:32:23,600 to cool it enough to cut it. 682 00:32:23,640 --> 00:32:25,720 This is going to be a very, very close call 683 00:32:25,760 --> 00:32:27,560 to get it cooled down and set. 684 00:32:27,600 --> 00:32:31,160 Leaking and collapsing are my biggest fears. 685 00:32:31,200 --> 00:32:32,600 You've got to set everything. 686 00:32:32,640 --> 00:32:36,200 If it's cooler, whatever filling they've got in will tend to congeal 687 00:32:36,240 --> 00:32:40,600 and solidify and allow that slice to fall without falling to pieces. 688 00:32:42,960 --> 00:32:45,680 Hi, Jurgen. What are you doing for your terrine? 689 00:32:45,720 --> 00:32:49,560 Uh, I'm making Lunch in Freiburg. Freiburg, my hometown, 690 00:32:49,600 --> 00:32:54,960 has a famous dish which it's topside of beef with horseradish 691 00:32:55,000 --> 00:32:58,400 and sauerkraut. Oh, lovely. Wow, OK. And all of that goes into my pie. 692 00:32:58,440 --> 00:33:00,840 You can't go wrong with horseradish and a bit of beef. No. 693 00:33:00,880 --> 00:33:03,960 Jurgen's transforming Freiburg's famous beef dish 694 00:33:04,000 --> 00:33:05,520 into an ornate pie, 695 00:33:05,560 --> 00:33:08,080 featuring a colourful square running through the centre 696 00:33:08,120 --> 00:33:10,080 and a border of plaited pastry. 697 00:33:10,120 --> 00:33:12,920 I must say, it sounds absolutely delicious. Does sound good. 698 00:33:12,960 --> 00:33:15,520 Can you get some German beer ready for me as well, please? 699 00:33:15,560 --> 00:33:17,840 Ah, unfortunately, I didn't bring any. 700 00:33:17,880 --> 00:33:19,880 THEY LAUGH 701 00:33:21,840 --> 00:33:24,840 Starting to make my hot water crust. It's a lot of lard. 702 00:33:24,880 --> 00:33:26,640 No lard before Marbs. 703 00:33:26,680 --> 00:33:30,600 Hot water crust is a go-to pastry when making savoury pies. 704 00:33:30,640 --> 00:33:34,480 You add hot water into the fat and flour to gelatinize it. 705 00:33:34,520 --> 00:33:37,720 The addition of hot water gives the dough elasticity. 706 00:33:37,760 --> 00:33:40,080 There's no danger of it... I don't really want to say this. 707 00:33:40,120 --> 00:33:42,640 ..of it cracking. But speed is of the essence. 708 00:33:42,680 --> 00:33:45,080 You have to work with it while it's warm. 709 00:33:45,120 --> 00:33:47,600 So it's kind of race against time. 710 00:33:47,640 --> 00:33:50,360 The faster they work, the more pliable the pastry. 711 00:33:50,400 --> 00:33:53,320 Need to do this quick enough to help it stay like Play-Doh 712 00:33:53,360 --> 00:33:56,480 so I don't tear it. And if they can rush out the rip-free shell... 713 00:33:56,520 --> 00:33:59,960 Fridge. ..they'll have more time to work on the filling. 714 00:34:00,000 --> 00:34:03,640 And George isn't wasting any time cracking on with his. 715 00:34:03,680 --> 00:34:06,000 This is pretty much like a Christmas dinner in a pie. 716 00:34:06,040 --> 00:34:09,680 We've got sausage meat, need to roll it bacon, 717 00:34:09,720 --> 00:34:11,800 and then I've got to do... I've got a lot to do. 718 00:34:11,840 --> 00:34:13,440 We should stop talking. One second. 719 00:34:13,480 --> 00:34:15,880 He's going all out with his Christmas dinner pie. 720 00:34:15,920 --> 00:34:18,840 The exterior will feature a decorative pastry print, 721 00:34:18,880 --> 00:34:21,000 the interior a duck and turkey stuffing 722 00:34:21,040 --> 00:34:23,440 and a giant bacon and carrot wrapped sausage. 723 00:34:23,480 --> 00:34:25,640 All right, getting there, getting there. 724 00:34:25,680 --> 00:34:28,920 This is my big massive sausage. 725 00:34:28,960 --> 00:34:32,960 Can't tell what's sausage and what's hands, to be honest with you. 726 00:34:33,000 --> 00:34:36,160 HE LAUGHS 727 00:34:36,200 --> 00:34:38,520 That's why I love you. You're out of order. 728 00:34:38,560 --> 00:34:40,680 Amanda's also shaping a sausage. 729 00:34:40,720 --> 00:34:44,480 I do love to make my food with love. 730 00:34:44,520 --> 00:34:49,000 So my sausage is beautifully presented with bacon, 731 00:34:49,040 --> 00:34:50,560 cherries and pistachios. 732 00:34:50,600 --> 00:34:53,200 She aims to showcase her love of gourmet food 733 00:34:53,240 --> 00:34:54,840 with a pretty pate pie, 734 00:34:54,880 --> 00:34:57,680 featuring her striking chicken pate sausage, 735 00:34:57,720 --> 00:35:00,040 a floral decoration and pork pigs. 736 00:35:00,080 --> 00:35:02,120 My sausage is done 737 00:35:02,160 --> 00:35:04,720 so I'm making my little piggies. 738 00:35:06,640 --> 00:35:07,920 There's one. 739 00:35:09,280 --> 00:35:12,960 Lizzie's also aiming to serve a feast for the eyes. 740 00:35:13,000 --> 00:35:17,440 I am making potato fishes. It's gonna be unusual. 741 00:35:17,480 --> 00:35:20,280 I want to be the Heston Blumenthal of the tent. 742 00:35:20,320 --> 00:35:23,480 She hopes to banish the memory of her messy Technical 743 00:35:23,520 --> 00:35:25,680 with a jaw-dropping Neptune Pie. 744 00:35:25,720 --> 00:35:28,440 The top features a flamboyant mermaid tail 745 00:35:28,480 --> 00:35:31,040 and the centre, her novel potato fish. 746 00:35:31,080 --> 00:35:33,240 You're not panicking today? You seem a bit calmer. 747 00:35:33,280 --> 00:35:37,240 No, I'm a lot calmer today. Like, I've practised this a couple of times. It was quite funny 748 00:35:37,280 --> 00:35:41,360 at home. It was like Where's Wally but with the fish. Everyone was like, "Have I found the fish yet?" 749 00:35:41,400 --> 00:35:43,680 And I was like, you're just meant to be able to see it! 750 00:35:43,720 --> 00:35:46,000 THEY LAUGH 751 00:35:46,040 --> 00:35:49,840 Animal designs are proving a popular choice in the tent. 752 00:35:49,880 --> 00:35:53,360 I've decided to decorate it as an owl cos it's my wife's favourite animal. 753 00:35:53,400 --> 00:35:57,720 Um, and she's been incredibly supportive in all of this. 754 00:35:57,760 --> 00:36:01,000 And she's a much better baker than I am. 755 00:36:01,040 --> 00:36:04,160 Giuseppe hopes his wife Laura love both the owl 756 00:36:04,200 --> 00:36:07,280 and the interior which will include three colourful fillings - 757 00:36:07,320 --> 00:36:10,360 a circle of beef, spinach and smoked mozzarella. 758 00:36:10,400 --> 00:36:12,920 Lovely finger action you've got. 759 00:36:12,960 --> 00:36:14,560 I know. 760 00:36:14,600 --> 00:36:19,680 Do you think this is good enough for my wife? Yeah, perfect. Thank you. 761 00:36:19,720 --> 00:36:21,920 Giuseppe might want to wow his wife 762 00:36:21,960 --> 00:36:24,760 but Crystelle's out to impress her entire family. 763 00:36:24,800 --> 00:36:27,880 Today's bake is dedicated to my late, great grandmother 764 00:36:27,920 --> 00:36:32,120 called Lila Nana. It's a curry. I learnt how to make it from my mum. 765 00:36:32,160 --> 00:36:35,440 Do you know what? This is, for me, I think, my most sentimental bake. 766 00:36:35,480 --> 00:36:38,040 Um, it's a family thing so, for me, 767 00:36:38,080 --> 00:36:41,560 it's just... I really want to do my family proud with this recipe. 768 00:36:41,600 --> 00:36:43,840 An ode to her late, great grandmother, 769 00:36:43,880 --> 00:36:47,400 the pie will be shaped to mimic Lily Nana's Kenyan cottage 770 00:36:47,440 --> 00:36:49,800 and layered with two of her home recipes - 771 00:36:49,840 --> 00:36:52,960 potato curry and a Goan chicken pickle curry. 772 00:36:53,000 --> 00:36:57,120 But with a high liquid content, Crystelle's risking a runny pie. 773 00:36:57,160 --> 00:36:59,880 Getting a curry which is usually just dumped on a plate 774 00:36:59,920 --> 00:37:03,600 in a rectangular pie was tricky. Is it going to remain fairly stable? 775 00:37:03,640 --> 00:37:05,680 We don't want to cut in and it just floods out. 776 00:37:05,720 --> 00:37:09,080 But if it's a really good curry, as it cools it'll get solid. 777 00:37:09,120 --> 00:37:11,040 It should set slightly. Exactly that. 778 00:37:11,080 --> 00:37:13,320 Well, good luck, this sounds amazing. Oh, thank you. 779 00:37:13,360 --> 00:37:14,720 I'd quite like to move in. 780 00:37:14,760 --> 00:37:16,800 Yeah, I would, yeah, I'd move straight into that. 781 00:37:16,840 --> 00:37:18,560 I hope it turns out OK. Thank you. 782 00:37:18,600 --> 00:37:20,840 Don't want chicken curry splashing all over you. 783 00:37:20,880 --> 00:37:23,360 Crystelle might be concerned her curry's too moist... 784 00:37:23,400 --> 00:37:25,960 Oh, BLEEP. 785 00:37:26,000 --> 00:37:27,600 Why's it so stiff? 786 00:37:27,640 --> 00:37:31,360 ..but George's giant sausage is rock hard. Guys. 787 00:37:31,400 --> 00:37:37,520 It's a bit frozen. Put it in the freezer, I forgot about it. 788 00:37:38,920 --> 00:37:41,200 God, I can't give Prue and Paul food poisoning. 789 00:37:47,240 --> 00:37:50,640 Bakers, you have three hours left! You know when I said, quick, let's do a time call? 790 00:37:50,680 --> 00:37:53,280 I didn't mean let's do a time call really quickly. But I liked it. 791 00:37:53,320 --> 00:37:57,120 Feeling a bit overwhelmed. I think I'm going to leave it five minutes. 792 00:37:57,160 --> 00:38:00,280 While George worries about his sausage, the rest of the bakers 793 00:38:00,320 --> 00:38:02,120 can begin the build. 794 00:38:02,160 --> 00:38:06,120 The last thing you want is a soggy bottom so I'm using ham. 795 00:38:06,160 --> 00:38:07,720 To stop any liquid. 796 00:38:07,760 --> 00:38:10,400 Stopping a soggy bottom is just the start. 797 00:38:10,440 --> 00:38:13,240 Paul and Prue are expecting a beautiful interior... 798 00:38:13,280 --> 00:38:15,120 OK. Potato fishes. 799 00:38:15,160 --> 00:38:18,120 So the fish is going to be, like, floating in the pattern. 800 00:38:18,160 --> 00:38:20,920 ..each slice crammed with mouthwatering ingredients. 801 00:38:20,960 --> 00:38:24,600 Right, do it for Lily Nana. Goan cuisine is going in. 802 00:38:24,640 --> 00:38:26,320 Lots of different flavours. 803 00:38:26,360 --> 00:38:28,720 But Chigs has just one thing on his mind. 804 00:38:28,760 --> 00:38:31,160 Me, I've got some pork shoulder, pork neck. 805 00:38:31,200 --> 00:38:34,760 This is a pork fest. Chigs' Leicester Pork Pie. 806 00:38:34,800 --> 00:38:36,440 HE LAUGHS 807 00:38:36,480 --> 00:38:38,960 He's honouring his home county Leicestershire, 808 00:38:39,000 --> 00:38:41,400 famed for the Melton Mowbray pork pie. 809 00:38:41,440 --> 00:38:43,800 The centre will be enhanced with a smattering of colour, 810 00:38:43,840 --> 00:38:45,920 the top a lattice decoration. 811 00:38:45,960 --> 00:38:51,320 Leicestershire is renowned for pork pies so I hope I do 'em proud. 812 00:38:51,360 --> 00:38:54,880 OK, decoration. This is the fastest I'm ever going to work. 813 00:38:54,920 --> 00:38:57,560 I'm hoping to bake soon. 814 00:38:57,600 --> 00:39:02,000 I've made chimneys for the steam. Now crucial moment. 815 00:39:02,040 --> 00:39:04,360 OK. Come on, Crystelle. 816 00:39:04,400 --> 00:39:06,160 Please work. 817 00:39:07,720 --> 00:39:10,440 Trying to figure out how long to bake cos got to give enough time 818 00:39:10,480 --> 00:39:11,960 to basically cool it down as well. 819 00:39:12,000 --> 00:39:13,880 Now timing is critical. 820 00:39:13,920 --> 00:39:18,200 On top of baking, the bakers must factor in chilling. 821 00:39:18,240 --> 00:39:21,440 It's all a balancing act because I want the whole thing fully cooked. 822 00:39:21,480 --> 00:39:26,000 Also I'm going to need a long cooling time after the baking 823 00:39:26,040 --> 00:39:30,080 because I need to make sure that the inside is set and it doesn't collapse. 824 00:39:30,120 --> 00:39:33,280 A good bake will count for nothing if the pie falls apart. 825 00:39:33,320 --> 00:39:35,040 I've got two hours left. 826 00:39:35,080 --> 00:39:37,280 I need 40 minutes to whack it in the fridge 827 00:39:37,320 --> 00:39:39,840 so hopefully it'll be done in 80 minutes. 828 00:39:39,880 --> 00:39:41,920 Oh, fingers crossed. 829 00:39:41,960 --> 00:39:45,560 But George needs more than luck to fix his time keeping. 830 00:39:45,600 --> 00:39:49,760 The sausage is in but I'm late. 831 00:39:49,800 --> 00:39:53,960 Just rolling decorations on top. 832 00:39:54,000 --> 00:39:56,040 Come on, come on, come on. Freaking out. 833 00:39:56,080 --> 00:39:59,080 And he isn't the only baker who's fallen behind. 834 00:39:59,120 --> 00:40:02,240 I've probably spent a bit more time on decorating than I do normally. 835 00:40:02,280 --> 00:40:04,960 It's my favourite bit, decorating. 836 00:40:05,000 --> 00:40:07,480 I like to make things look nice. 837 00:40:07,520 --> 00:40:10,200 Do you know what? My husband gets a bit impatient 838 00:40:10,240 --> 00:40:13,600 because I want to decorate 'em. He just wants to eat the pie. 839 00:40:13,640 --> 00:40:16,480 Just says, "Get the pie in the oven." 840 00:40:16,520 --> 00:40:18,840 Jesus, now what have I done? 841 00:40:18,880 --> 00:40:21,680 Think I was a bit heavy with the egg wash. 842 00:40:21,720 --> 00:40:23,960 Don't have time for this. I need to move now. 843 00:40:25,400 --> 00:40:26,520 Done. 844 00:40:26,560 --> 00:40:29,040 Why is it already leaking? It hasn't even gone in the oven. 845 00:40:29,080 --> 00:40:30,760 Leaking or not... 846 00:40:30,800 --> 00:40:34,280 Just making all my decoration. I am worried about the pie, though. 847 00:40:34,320 --> 00:40:36,840 ..all the bakers can do now is wait. 848 00:40:36,880 --> 00:40:38,160 Yours is leaking. 849 00:40:38,200 --> 00:40:41,480 Your dough's not leaking. It is leaking. Can't you smell it? 850 00:40:42,800 --> 00:40:46,200 This is getting stressful. I should've brought a book. 851 00:40:46,240 --> 00:40:48,000 George, what do you normally do 852 00:40:48,040 --> 00:40:51,400 while you're waiting for something to bake? What about your dancing? 853 00:40:51,440 --> 00:40:53,640 What dancing? Tell Matt. 854 00:40:53,680 --> 00:40:55,560 Oh, do you do Greek dancing? 855 00:40:55,600 --> 00:40:57,840 No. Amanda. 856 00:40:57,880 --> 00:41:00,520 We'll do it with you. I'm not doing it. Quick, quick, quick. 857 00:41:00,560 --> 00:41:02,600 Just a bit worried about my pie. Come on, George. 858 00:41:02,640 --> 00:41:06,920 She's the teacher. She knows it. Well, go on, what is it? Go on, then, Amanda. Right, teach Matt. 859 00:41:06,960 --> 00:41:08,400 Left first. So we... Yeah. 860 00:41:08,440 --> 00:41:12,400 THEY HUM 861 00:41:18,680 --> 00:41:22,560 Stop. I'm going to do a wee in a minute. Flipping heck. It's broke. 862 00:41:24,240 --> 00:41:27,760 It's because I was a bit heavy with the egg wash and it's just kind of weighed it down. 863 00:41:27,800 --> 00:41:30,040 George now has a huge decision to make. 864 00:41:30,080 --> 00:41:33,840 Should I fix the pie? What the hell do I do? 865 00:41:33,880 --> 00:41:36,200 Shut the door, shut the door, shut the door, shut the door. 866 00:41:36,240 --> 00:41:39,600 If he leaves his pie in the oven, the top could fall apart. 867 00:41:39,640 --> 00:41:43,360 But if he takes it out to repair it, he'll lose vital baking time. 868 00:41:43,400 --> 00:41:47,440 What...to...do. 869 00:41:47,480 --> 00:41:49,320 Right, taking it out. 870 00:41:52,080 --> 00:41:54,480 Feeling out of my depth. 871 00:41:54,520 --> 00:41:58,360 This is pressure, man. Come on, George. 872 00:41:58,400 --> 00:42:00,640 Come on, man. Come on. 873 00:42:00,680 --> 00:42:02,680 Need some leafage, 874 00:42:02,720 --> 00:42:06,120 cover up the areas that look messed up. 875 00:42:06,160 --> 00:42:10,440 While George's pie heads back into the oven, the others... 876 00:42:12,520 --> 00:42:15,560 Come on, come on, come on. ..are coming out. 877 00:42:15,600 --> 00:42:17,160 Go, go, go. 878 00:42:17,200 --> 00:42:20,000 But the wait to unmould isn't over just yet. 879 00:42:20,040 --> 00:42:22,840 The pies must head to the freezer to cool down. 880 00:42:22,880 --> 00:42:27,000 Done. Now the filling needs to set to avoid collapse. 881 00:42:27,040 --> 00:42:29,440 It needs to chill very, very quickly. 882 00:42:29,480 --> 00:42:31,760 Now I'm nervous. HE LAUGHS 883 00:42:31,800 --> 00:42:34,440 George and Amanda have a lot more to worry about. 884 00:42:34,480 --> 00:42:38,480 Mine's got ages. Never going to get that cool enough to turn out. 885 00:42:38,520 --> 00:42:40,960 They will have no choice but to unmould molten pies 886 00:42:41,000 --> 00:42:43,040 at risk of a full scale collapse. 887 00:42:43,080 --> 00:42:47,200 Do you know what I wanna do? I'm going to do this. That's better. 888 00:42:47,240 --> 00:42:50,840 Is that so they can't film it? No, it's so I can't see it. Oh. 889 00:42:50,880 --> 00:42:53,280 Do you know what? Once I take it out the tin 890 00:42:53,320 --> 00:42:55,720 I'm sure it'll be a leaking mess in there. 891 00:43:00,920 --> 00:43:03,960 Quick announcement from Paul Hollywood in balloon form. 892 00:43:04,000 --> 00:43:06,840 Bakers, you've got half hour left. 893 00:43:08,160 --> 00:43:09,720 Getting it out. 894 00:43:09,760 --> 00:43:12,560 Good god, why is this so bloody tense? 895 00:43:12,600 --> 00:43:15,280 The cooled pies are finally ready to unmould. 896 00:43:15,320 --> 00:43:18,600 Let's go, let's go. Let's get it done. 897 00:43:18,640 --> 00:43:22,840 But for George and Amanda, the agonising wait continues. 898 00:43:22,880 --> 00:43:27,560 I think I'm going to give it a little bit longer. Couple more minutes. 899 00:43:27,600 --> 00:43:31,160 Right, demoulding it. Hopefully, no soggy bottoms. 900 00:43:31,200 --> 00:43:33,920 And hopefully no collapsing terrines, either. 901 00:43:35,160 --> 00:43:36,720 Crunch time. 902 00:43:38,720 --> 00:43:40,480 Yes. Phew! 903 00:43:42,520 --> 00:43:44,920 Good. Amazing. 904 00:43:47,920 --> 00:43:50,360 SHE SIGHS Come on. 905 00:43:50,400 --> 00:43:52,040 Oh, no, no, no. 906 00:43:52,080 --> 00:43:54,280 There is a bit of a crack on the back. 907 00:43:54,320 --> 00:43:58,080 Mine's cracked as well. There's cracking everywhere. 908 00:44:00,680 --> 00:44:04,760 Oh, look, it's leaked. That's some serious leakage. 909 00:44:04,800 --> 00:44:07,480 Right, taking it out. 910 00:44:12,640 --> 00:44:15,160 Come on, George. I'm getting it straight in that freezer. 911 00:44:15,200 --> 00:44:18,120 Amanda, mine's leaking a hell of a lot. Look. It's fine. What's wrong 912 00:44:18,160 --> 00:44:21,280 with you? It looks perfect. Yeah, but look at the leak. So? 913 00:44:21,320 --> 00:44:23,440 Bakers, ten minutes left. 914 00:44:25,400 --> 00:44:29,840 Monumental leak there, man. This needs a bloody dam. 915 00:44:34,000 --> 00:44:37,880 Because the juice is still very hot, it might just all pour out. 916 00:44:37,920 --> 00:44:41,360 I feel like everybody's waiting for my pie to fall apart. 917 00:44:41,400 --> 00:44:46,040 How do you get this thing off? It's still hot. This is dangerous. 918 00:44:50,040 --> 00:44:52,160 Jesus. Leaking. 919 00:44:54,440 --> 00:44:56,000 Soggy bottom. 920 00:44:57,160 --> 00:44:58,920 Praying it's OK. 921 00:45:04,680 --> 00:45:06,440 Fingers crossed. 922 00:45:07,840 --> 00:45:09,400 No pressure. 923 00:45:10,840 --> 00:45:13,800 Oh, it collapsed. Oh, no. 924 00:45:13,840 --> 00:45:16,000 Oh, no. Want a hand, Amanda? 925 00:45:16,040 --> 00:45:18,640 Yes, please. It's gone. 926 00:45:18,680 --> 00:45:21,280 It's come off. Oh! 927 00:45:21,320 --> 00:45:24,120 It's not good. The pie's stuck on the top. 928 00:45:24,160 --> 00:45:26,680 Oh, mate. Tell me what you want me to do. 929 00:45:26,720 --> 00:45:28,760 Uh, push that back in. 930 00:45:28,800 --> 00:45:31,360 Just stick the knife under there so I can get the thing back on. 931 00:45:31,400 --> 00:45:33,360 This is hot, Amanda. Sorry. 932 00:45:33,400 --> 00:45:35,920 Go on, there you go. Ooh, ooh, ooh, ooh, ooh. 933 00:45:35,960 --> 00:45:38,920 They can fix that. I can't watch. I know. It's too stressful. 934 00:45:38,960 --> 00:45:42,880 Quick. Don't move it, don't move it, don't move it, don't move it. You're going to tear it all up. 935 00:45:42,920 --> 00:45:45,920 Do it slowly. That's it, that's it, that's it. 936 00:45:45,960 --> 00:45:47,640 Hold fire. 937 00:45:47,680 --> 00:45:50,840 All right, I'm not going to attempt to take it out of the bottom tray. 938 00:45:50,880 --> 00:45:52,880 Risking the whole thing to collapse. 939 00:45:52,920 --> 00:45:55,600 Do you know what? That's better. 940 00:45:55,640 --> 00:45:58,880 It's all kind of breaking apart, which is really sad. 941 00:45:58,920 --> 00:46:01,720 Um, but I'm just hoping if I could just cover all 942 00:46:01,760 --> 00:46:04,800 the cracks I might be safe. I'm going to lift it. 943 00:46:04,840 --> 00:46:07,640 Ah. Ouch, ouch, ouch. 944 00:46:07,680 --> 00:46:09,040 Slide it underneath. One, two. 945 00:46:09,080 --> 00:46:11,040 Oh. It's collapsing. 946 00:46:12,640 --> 00:46:14,640 Got to get this off. 947 00:46:14,680 --> 00:46:20,200 Oh, no. No, it's proper broken. Panicking now. It's a mess. 948 00:46:20,240 --> 00:46:22,240 I can't watch. 949 00:46:22,280 --> 00:46:24,800 All right, let's lift it off the bottom tin. Quick. 950 00:46:24,840 --> 00:46:28,880 Oh, no, no, there's a lip there, babe, you're going to tear it. Guys, be careful. I've left mine on. 951 00:46:28,920 --> 00:46:31,840 You've left it on? Yeah. I don't think it makes any difference now. 952 00:46:31,880 --> 00:46:33,560 Ahhh! 953 00:46:33,600 --> 00:46:35,320 Juice everywhere, isn't there? 954 00:46:36,880 --> 00:46:39,240 Bakers, you have one minute left. 955 00:46:39,280 --> 00:46:42,760 Oh, got a minute. Repair, repair, repair. 956 00:46:42,800 --> 00:46:46,080 It's like watching open heart surgery. It is. 957 00:46:48,920 --> 00:46:51,640 Which side shall I put the pigs on? LAUGHING: This side! 958 00:46:51,680 --> 00:46:53,560 This side, the good side. 959 00:46:56,440 --> 00:46:58,760 Quick, quick, pigs, pigs, pigs, pigs. 960 00:47:00,720 --> 00:47:02,640 It's gonna hold my pie. 961 00:47:04,800 --> 00:47:07,600 Bakers, your time is up. 962 00:47:09,560 --> 00:47:12,240 Oh. Well done. 963 00:47:14,040 --> 00:47:17,200 Well done for getting it out. What a disaster. 964 00:47:17,240 --> 00:47:19,320 Sorry, babe. Sorry, sorry, sorry. It's OK. 965 00:47:19,360 --> 00:47:22,480 I couldn't do anything else. It's fine, it's not your fault. 966 00:47:22,520 --> 00:47:25,320 I feel your pain, Amanda. This is messed up. 967 00:47:39,320 --> 00:47:42,840 It's judgement time for the decorative terrine pies. 968 00:47:44,560 --> 00:47:47,960 Lizzie, would you like to bring up your Showstopper? 969 00:48:00,120 --> 00:48:02,160 Well, it's certainly unusual-looking. 970 00:48:02,200 --> 00:48:04,320 It's very bold. I love the design. 971 00:48:04,360 --> 00:48:06,640 I like the fish. I think the scales look great. 972 00:48:06,680 --> 00:48:08,960 Let's have a look inside, shall we? 973 00:48:13,560 --> 00:48:16,200 Held together nicely and the fish going through there. Yeah. 974 00:48:16,240 --> 00:48:17,240 Little fish. 975 00:48:21,160 --> 00:48:24,640 You've nearly got that spot on, Lizzie. I love that. 976 00:48:24,680 --> 00:48:27,400 Your pastry's too thick. But I quite like the flavour. 977 00:48:27,440 --> 00:48:28,840 I think it's remarkable. 978 00:48:28,880 --> 00:48:31,840 The spinach and the fish, they're not overcooked 979 00:48:31,880 --> 00:48:34,920 because they've been in there quite a long time. Thanks. 980 00:48:39,880 --> 00:48:41,720 It's a really perfect owl, isn't it? 981 00:48:41,760 --> 00:48:44,560 "Ow, don't hurt me." 982 00:48:46,800 --> 00:48:48,920 The design is fantastic. 983 00:48:51,840 --> 00:48:56,000 Good pastry. It's firm enough, but it's crumblier. 984 00:48:56,040 --> 00:48:59,280 The cheese and all the flavours blends well with the beef. 985 00:48:59,320 --> 00:49:03,200 It looks very professional. It's very Giuseppe. 986 00:49:03,240 --> 00:49:05,200 It's excellent, Giuseppe. 987 00:49:08,440 --> 00:49:10,840 I think the pastry, you've sort of cracked it slightly 988 00:49:10,880 --> 00:49:14,360 handling it out of the tin. Juice was leaking out of there. 989 00:49:14,400 --> 00:49:15,920 It looks lovely. 990 00:49:19,080 --> 00:49:23,520 You get apricot, you get gherkin. I think all the flavours work well. 991 00:49:23,560 --> 00:49:26,200 But the design is pretty uninspiring. 992 00:49:27,960 --> 00:49:30,520 That was a big deal for me, that was! 993 00:49:36,240 --> 00:49:40,760 I love the vine leaves. Oh, look at that. I think that's beautiful. 994 00:49:40,800 --> 00:49:42,760 Really beautifully done. 995 00:49:46,160 --> 00:49:49,400 I think the pastry tastes delicious. But the beef has gone very, very 996 00:49:49,440 --> 00:49:53,160 dry. It is a bit too dry, but I do think you get away with it, 997 00:49:53,200 --> 00:49:56,720 because you've got the horseradish. Thank you, Jurgen. 998 00:50:04,000 --> 00:50:06,880 What happened? I should have really got it in the oven earlier 999 00:50:06,920 --> 00:50:08,240 so it had time to cool down. 1000 00:50:08,280 --> 00:50:12,960 But when I took it, the side of it, one side came away. Ah, right, OK. 1001 00:50:16,960 --> 00:50:18,920 It's very good-looking. 1002 00:50:20,640 --> 00:50:22,720 It's very pretty. 1003 00:50:26,280 --> 00:50:30,920 It's bone-dry. I think your seasoning is pretty strong, 1004 00:50:30,960 --> 00:50:33,680 cos there's so many things going on in your mouth. And you try to 1005 00:50:33,720 --> 00:50:37,400 identify it, but there's just a mix of a lot of different things. 1006 00:50:37,440 --> 00:50:41,680 But I do like the pate. For me, the pate is the one thing that is 1007 00:50:41,720 --> 00:50:43,360 a bit too strong. 1008 00:50:44,480 --> 00:50:46,160 Thank you, Amanda. 1009 00:50:50,360 --> 00:50:54,440 It's quite dramatic. I like the two-tone pastry. 1010 00:50:54,480 --> 00:50:57,440 But it's underbaked, and it's collapsed down. Yeah, yeah. 1011 00:50:57,480 --> 00:51:00,160 I got it in the oven late, which was unfortunate. 1012 00:51:02,920 --> 00:51:06,480 My tray's under there, Paul. It was too hot to handle! 1013 00:51:10,200 --> 00:51:12,000 Nice interior. 1014 00:51:13,840 --> 00:51:15,280 Mm. 1015 00:51:15,320 --> 00:51:16,800 Mm! 1016 00:51:19,200 --> 00:51:20,320 That sausage meat... 1017 00:51:21,680 --> 00:51:25,960 ..I question whether it's cooked. I probed it three times, Paul. 1018 00:51:26,000 --> 00:51:29,400 You did? 92 in the centre. Right, OK. 1019 00:51:29,440 --> 00:51:32,080 It is a bit mushy. It's very mushy, yeah. 1020 00:51:32,120 --> 00:51:34,840 It's a pity, because the bacon, that is delicious. 1021 00:51:34,880 --> 00:51:38,560 That's a shame, that, George. Thank you. 1022 00:51:45,040 --> 00:51:47,320 Such a beautiful cottage. 1023 00:51:47,360 --> 00:51:48,760 And I love all the little flowers 1024 00:51:48,800 --> 00:51:50,280 and the way you've decorated them 1025 00:51:50,320 --> 00:51:53,760 and had time to paint them. Oh, look at that. 1026 00:51:53,800 --> 00:51:57,200 Wow! That's SO cool! The colour layers are lovely. 1027 00:51:57,240 --> 00:52:00,640 And you've separated them with sweet potato. Yeah. 1028 00:52:05,480 --> 00:52:06,920 Have you seen this here? 1029 00:52:08,320 --> 00:52:09,800 No... 1030 00:52:14,440 --> 00:52:15,800 Well done. 1031 00:52:18,720 --> 00:52:24,600 That curry, the way you've broken it down into sections, and each one, 1032 00:52:24,640 --> 00:52:28,280 for me - the spice blend, the hot water crust pastry, the design... 1033 00:52:29,600 --> 00:52:34,200 I absolutely agree, Crystelle. It's brave to make curry pie. 1034 00:52:34,240 --> 00:52:37,600 It's witty, it's charming. And often, things that are witty 1035 00:52:37,640 --> 00:52:40,440 and charming are not also absolutely delicious. 1036 00:52:40,480 --> 00:52:44,760 And you've got the pastry perfectly. Spot-on. Really, really good. 1037 00:52:44,800 --> 00:52:47,760 Well done. Thank you so much! 1038 00:52:50,400 --> 00:52:53,240 A handshake on the Showstopper, that's very rare! 1039 00:52:54,480 --> 00:52:58,160 I'm just in so much shock. I was like, "Something's gone wrong." 1040 00:52:58,200 --> 00:53:02,680 And then out came his hand, and I just died. I literally died. 1041 00:53:02,720 --> 00:53:05,680 So maybe I'm a ghost. Maybe that's why I feel weird. 1042 00:53:05,720 --> 00:53:08,320 They complimented the design, which was good. 1043 00:53:08,360 --> 00:53:10,360 So I'm tying to focus on the positive, 1044 00:53:10,400 --> 00:53:14,080 but, yeah, I do feel like I'm in danger. It is what it is, isn't it? 1045 00:53:14,120 --> 00:53:16,760 Someone has to go home, and if it's my time to go, 1046 00:53:16,800 --> 00:53:19,040 then it's my time to go. 1047 00:53:28,240 --> 00:53:30,440 We should pay tribute to these bakers, 1048 00:53:30,480 --> 00:53:33,880 because the standard has been so good this week. 1049 00:53:33,920 --> 00:53:37,960 I think, coming into today, we were talking about Amanda in a little bit 1050 00:53:38,000 --> 00:53:40,520 of trouble, we were talking about Lizzie being in trouble. 1051 00:53:40,560 --> 00:53:43,200 But the person who did well out of this was Lizzie, 1052 00:53:43,240 --> 00:53:46,720 because I think she saved herself, to the detriment of George. 1053 00:53:46,760 --> 00:53:50,040 I think George and Amanda are in a little bit of trouble. 1054 00:53:50,080 --> 00:53:54,600 George today, I wasn't happy at all with that. So, Star Baker is...? 1055 00:53:54,640 --> 00:53:58,400 I think Star Baker is either Giuseppe or Crystelle. 1056 00:53:58,440 --> 00:54:00,800 She really smashed it. You gave her a handshake. 1057 00:54:00,840 --> 00:54:02,560 I know. I don't like giving handshakes. 1058 00:54:02,600 --> 00:54:05,360 It hurts you, doesn't it? It does, yeah! 1059 00:54:05,400 --> 00:54:07,280 But I think, ultimately, that deserved it. 1060 00:54:07,320 --> 00:54:10,360 It was a bit of magic, that one. It was. Very clever. 1061 00:54:10,400 --> 00:54:14,080 But I think Giuseppe's done really well, as well. It looked amazing. 1062 00:54:14,120 --> 00:54:16,360 I loved his meat, though. 1063 00:54:19,680 --> 00:54:22,680 Are you talking about Giuseppe's meat? I looked down at it 1064 00:54:22,720 --> 00:54:26,240 just as I said it. That's what it was. We're all friends here. I know. 1065 00:54:36,080 --> 00:54:41,600 Well done, bakers, on another week. It's not easy to find a Star Baker, 1066 00:54:41,640 --> 00:54:46,200 but the judges have done it. This week's Star Baker is... 1067 00:54:49,840 --> 00:54:52,800 ..Crystelle! APPLAUSE 1068 00:54:56,360 --> 00:54:58,360 Thank you. God! 1069 00:54:58,400 --> 00:55:02,720 Oh, that means I've got the horrible job of announcing the person 1070 00:55:02,760 --> 00:55:04,840 who's leaving us. This gets tougher. 1071 00:55:04,880 --> 00:55:08,480 It does get tougher every week, and this has been an amazing week. 1072 00:55:08,520 --> 00:55:13,560 But the person who is leaving us this week is... 1073 00:55:17,880 --> 00:55:19,960 ..Amanda. 1074 00:55:20,000 --> 00:55:21,720 Thank you. 1075 00:55:25,400 --> 00:55:27,080 It's OK. I'm all right. 1076 00:55:28,080 --> 00:55:31,320 Is it all right? I knew it cos you kept looking at me. 1077 00:55:31,360 --> 00:55:34,080 I mean, you've got to go sometime, haven't you? 1078 00:55:34,120 --> 00:55:37,840 I didn't think when I got here I'd get that far after seeing all 1079 00:55:37,880 --> 00:55:40,800 the other bakers, but I've had such a good time. 1080 00:55:40,840 --> 00:55:43,000 Going to miss you. You'll be all right, guys. 1081 00:55:43,040 --> 00:55:45,200 I'll see you in a few weeks. 1082 00:55:45,240 --> 00:55:48,600 Do you know what? I came here to have a good time. 1083 00:55:48,640 --> 00:55:52,120 It's a little bit stressful here, but it's a kind of fun stress. 1084 00:55:52,160 --> 00:55:55,800 Perhaps if I didn't talk so much, I might have got a bit further. 1085 00:55:55,840 --> 00:55:59,160 But I enjoyed it, so I'm glad I did what I did. 1086 00:55:59,200 --> 00:56:00,680 Oh, God! 1087 00:56:00,720 --> 00:56:04,280 I mean, that's a shock. My name was going over and over in my head. 1088 00:56:04,320 --> 00:56:08,640 I was preparing myself. I was just saying, "George. George. George." 1089 00:56:08,680 --> 00:56:11,720 And then they called Amanda, and I could not believe it. 1090 00:56:11,760 --> 00:56:14,840 This has given me a big push to fight for my place. 1091 00:56:14,880 --> 00:56:16,360 That pie! 1092 00:56:17,760 --> 00:56:20,920 I don't often give out handshakes in Showstoppers, 1093 00:56:20,960 --> 00:56:25,280 but Crystelle deserved it. It was perfection, in my eyes. 1094 00:56:26,600 --> 00:56:32,320 ON PHONE: Hello? Hi. Is everyone there? Yeah. I got Star Baker! 1095 00:56:32,360 --> 00:56:34,320 SHRIEKING ON PHONE 1096 00:56:42,920 --> 00:56:45,440 And, guys? 1097 00:56:45,480 --> 00:56:48,320 Guys, guys, Paul gave me a handshake in the Showstopper. 1098 00:56:48,360 --> 00:56:50,520 SHRIEKING 1099 00:56:57,480 --> 00:57:01,720 Oh, God! And people wonder why I'm loud! 1100 00:57:01,760 --> 00:57:05,120 Next time: It's like a little science experiment, isn't it? 1101 00:57:05,160 --> 00:57:07,520 ..caramel week... Nasty little thing, caramel. 1102 00:57:07,560 --> 00:57:11,080 ..sees the bakers in sticky situations with the Signature... 1103 00:57:11,120 --> 00:57:14,520 This isn't right. ..take on a ten-fingered Technical... 1104 00:57:14,560 --> 00:57:17,040 Paul is demanding perfection. 1105 00:57:17,080 --> 00:57:21,320 ..and struggle with an architectural sugar Showstopper. 1106 00:57:21,360 --> 00:57:25,200 There's a crack. Who will make it to the quarterfinal? 1107 00:57:25,240 --> 00:57:27,240 Hands up who's having a heart attack. 1108 00:57:27,280 --> 00:57:29,600 And who... Where's me balls? ..will come unstuck? 1109 00:57:29,640 --> 00:57:31,680 Group heart attacks, everyone? 1110 00:57:55,440 --> 00:57:57,440 Subtitles by Red Bee Media