1 00:00:00,000 --> 00:00:02,280 I'm so excited. It's Caramel Week. 2 00:00:02,360 --> 00:00:04,000 So too am I, Noel Fielding. 3 00:00:04,080 --> 00:00:07,040 And actually, here's a fun fact about caramel week. 4 00:00:07,120 --> 00:00:09,000 Did you know that leathery screen star 5 00:00:09,080 --> 00:00:11,960 Mel Gibson's original name was Caramel Gibson? 6 00:00:12,040 --> 00:00:15,960 I did know that, actually. The Lethal Weapon films are my favourite. 7 00:00:16,040 --> 00:00:19,680 Particularly love the powerful acting of Danny Oven-Glover. 8 00:00:23,720 --> 00:00:25,160 - You ruined it. - What? 9 00:00:25,240 --> 00:00:27,880 I had a lovely joke there about caramel week. 10 00:00:27,960 --> 00:00:29,800 All the boys and girls who watch this show 11 00:00:29,880 --> 00:00:32,640 would really enjoy that joke, and you've absolutely ruined it. 12 00:00:33,280 --> 00:00:35,880 I don't know what his problem is, Danny. 13 00:00:35,960 --> 00:00:37,960 Fancy introducing the show with me? 14 00:00:38,040 --> 00:00:39,080 Okay. 15 00:00:39,160 --> 00:00:41,680 Welcome to the Great British Baking Show. 16 00:01:10,140 --> 00:01:13,100 This time the bakers must conquer caramel 17 00:01:13,180 --> 00:01:14,460 Carmel is a very fussy baby. 18 00:01:14,540 --> 00:01:16,580 with a super sweet Signature 19 00:01:16,660 --> 00:01:17,860 Flippin' hate caramel. 20 00:01:17,940 --> 00:01:19,860 an even stickier Technical 21 00:01:19,940 --> 00:01:22,300 - Why does this happen to me? - You're here for the money shot. 22 00:01:22,380 --> 00:01:25,140 and one of the most demanding Showstoppers 23 00:01:25,220 --> 00:01:26,300 No, no. 24 00:01:26,380 --> 00:01:27,460 of all time. 25 00:01:27,540 --> 00:01:29,580 - Yeah, I can't. - Flippin' nightmare. 26 00:01:53,500 --> 00:01:56,660 Caramel week, the week where anything can go wrong. 27 00:01:56,740 --> 00:01:59,740 Yay Proper fake "Yay," that, isn't it? 28 00:01:59,820 --> 00:02:02,740 It's completely different to every other week we've done. 29 00:02:02,820 --> 00:02:06,620 - It's terrifying. - Caramel is heated sugar 30 00:02:06,700 --> 00:02:08,300 that solidifies without crystallizing. 31 00:02:08,900 --> 00:02:10,980 I'm dreading it. 32 00:02:11,740 --> 00:02:14,660 It's just sugar and then suddenly, bam, it's caramel. 33 00:02:14,740 --> 00:02:16,820 Then it burns, and you're like, "My life's over." 34 00:02:16,900 --> 00:02:20,380 Dare I say it, I'm feeling fairly confident. 35 00:02:24,540 --> 00:02:28,140 Bakers, welcome back to the tent for caramel week. 36 00:02:28,220 --> 00:02:30,220 Today, for your Signature challenge, 37 00:02:30,300 --> 00:02:33,300 the judges would love you to make a highly decorative, 38 00:02:33,380 --> 00:02:35,540 sharing-sized caramel tart. 39 00:02:35,620 --> 00:02:38,260 Now you can create any style of tart you like, 40 00:02:38,340 --> 00:02:40,580 with any flavours or additional elements. 41 00:02:40,660 --> 00:02:43,580 But remember, caramel must be the star of the show. 42 00:02:43,660 --> 00:02:44,620 Oh, not again. 43 00:02:44,700 --> 00:02:46,820 Years ago, I auditioned for a part in The Bill, 44 00:02:46,900 --> 00:02:48,660 lost out to an Italian meringue. 45 00:02:48,740 --> 00:02:51,220 - What was the role? - It was an Italian meringue. 46 00:02:51,300 --> 00:02:53,180 I can kind of see it from both sides. 47 00:02:53,260 --> 00:02:55,140 - You have two and a half hours. - On your marks 48 00:02:55,220 --> 00:02:56,620 - Get set - Bake! 49 00:03:00,580 --> 00:03:03,660 It's a caramel tart, and it's a highly decorative caramel tart 50 00:03:03,740 --> 00:03:06,380 and one you've got to put your own spin on. 51 00:03:06,460 --> 00:03:09,100 - And not a lot of time to do it. - It's caramel, innit? 52 00:03:09,180 --> 00:03:12,380 You need to be patient. 'Cause when you rush it, things mess up. 53 00:03:12,460 --> 00:03:14,260 And I don't wanna go home. 54 00:03:14,340 --> 00:03:17,740 I can't be trusted with molten sugar. It's just a terrifying week. 55 00:03:18,900 --> 00:03:20,580 What we're looking for 56 00:03:20,660 --> 00:03:23,540 is a beautiful, thin base, a beautifully set caramel, 57 00:03:23,620 --> 00:03:27,860 flavours which enhance the caramel with a gorgeous decoration on top. 58 00:03:27,940 --> 00:03:29,300 Caramel has to be the star. 59 00:03:29,380 --> 00:03:32,340 We don't want so much that it's overbearingly sweet. 60 00:03:32,420 --> 00:03:34,740 It mustn't be rock-hard, like a toffee. 61 00:03:34,820 --> 00:03:37,660 And it mustn't be runny like a sauce. 62 00:03:37,740 --> 00:03:40,420 I'm just trying to get my pastry done. 63 00:03:40,500 --> 00:03:43,980 Get that chilled and then I can focus on all the fillings and stuff. 64 00:03:44,060 --> 00:03:48,140 It's so important that they get the caramel base cold 65 00:03:48,220 --> 00:03:49,820 before they decorate it. 66 00:03:49,900 --> 00:03:53,300 If they don't cool, if you put anything on the top, it will just melt. 67 00:03:53,380 --> 00:03:56,300 I think the bakers will be nervous about caramel week. 68 00:03:56,380 --> 00:03:58,540 They won't have worked that much with it. 69 00:03:58,620 --> 00:03:59,540 It's pure sugar. 70 00:03:59,620 --> 00:04:01,540 It's not something you'd eat every day. 71 00:04:04,700 --> 00:04:05,980 - Morning, George. - Hello. 72 00:04:06,060 --> 00:04:06,900 Morning. Hello. 73 00:04:06,980 --> 00:04:09,140 What have you decided to do for caramel tart? 74 00:04:09,220 --> 00:04:10,260 A bit like a banoffee pie. 75 00:04:10,340 --> 00:04:13,580 I've got a chocolate tart and a caramel custard, 76 00:04:13,660 --> 00:04:15,500 my bananas, and then I got a toffee sauce. 77 00:04:15,580 --> 00:04:18,180 And then I'm going to try and cut through all that sweetness 78 00:04:18,260 --> 00:04:19,740 with double cream and crème fraiche. 79 00:04:19,820 --> 00:04:23,180 I love the way you went, "Use double cream to cut through the sweetness." 80 00:04:24,020 --> 00:04:26,180 George's classic flavour combos 81 00:04:26,260 --> 00:04:28,980 will reside in a chocolate short pastry case, 82 00:04:29,060 --> 00:04:33,499 and rest on a caramel custard he'll bake inside the tart. 83 00:04:33,580 --> 00:04:36,580 Getting it done and cooled on time - is that gonna be all right? 84 00:04:36,660 --> 00:04:38,860 The fridge is my friend in this challenge. 85 00:04:38,940 --> 00:04:41,300 - Pray my custard doesn't curdle. - Well, yeah. 86 00:04:42,860 --> 00:04:46,300 Lizzie is also risking cramming in a custard. 87 00:04:46,380 --> 00:04:49,980 It's a caramel custard and then caramelised pineapple. 88 00:04:50,060 --> 00:04:52,740 And is hoping this bake won't sink her chances 89 00:04:52,820 --> 00:04:55,580 of getting to next week's quarter final. 90 00:04:55,660 --> 00:04:58,500 My caramel tart is called "My Tart Will Go On." 91 00:04:59,540 --> 00:05:02,580 - Funny, aren't I? - And are you a big Céline Dion fan? 92 00:05:02,660 --> 00:05:03,660 Who isn't? 93 00:05:05,260 --> 00:05:07,540 Lizzie's Titanic-inspired tart 94 00:05:07,620 --> 00:05:12,940 will be topped with caramelised pineapple, caramel shards and Chantilly cream. 95 00:05:13,020 --> 00:05:16,380 And will also be filled with a baked caramel custard. 96 00:05:16,460 --> 00:05:18,620 During practice, did you get everything cool enough 97 00:05:18,700 --> 00:05:20,060 to be able to build those layers? 98 00:05:20,140 --> 00:05:21,540 - No. - No. 99 00:05:21,620 --> 00:05:25,100 - Why are you carrying on then? - We're just having a panic, aren't we? 100 00:05:27,020 --> 00:05:30,620 I've made my pastry and that's going in the freezer for 15 minutes. 101 00:05:30,700 --> 00:05:33,980 Shortcrust pastry, so cold butter is the key. 102 00:05:34,060 --> 00:05:35,780 So when I roll it out, it doesn't start shrinkin'. 103 00:05:35,860 --> 00:05:37,580 With pastry chilling 104 00:05:37,660 --> 00:05:39,300 One task done. Whoo-hoo! 105 00:05:39,380 --> 00:05:41,380 the bakers can concentrate 106 00:05:41,460 --> 00:05:43,980 on the flavours to complement their caramel. 107 00:05:44,060 --> 00:05:48,460 I am doing an apple pecan and miso caramel tart. 108 00:05:48,540 --> 00:05:50,540 I want to taste the cinnamon apples. 109 00:05:50,620 --> 00:05:54,340 But no sugar's going in because I really don't want this to be sickly sweet. 110 00:05:55,260 --> 00:05:58,700 Crystelle's tart will have a layer of pecan nutty crunch, 111 00:05:58,780 --> 00:06:03,180 miso-flavoured caramel and apple chunks cooked with cinnamon. 112 00:06:03,260 --> 00:06:04,860 So, it's relatively heathy. 113 00:06:04,940 --> 00:06:07,540 Sugar-free apples and lots of caramel sauce. 114 00:06:08,620 --> 00:06:11,020 Probably start caramelising me pineapples. 115 00:06:11,660 --> 00:06:14,900 Flavour isn't all the bakers must perfect. 116 00:06:14,980 --> 00:06:16,860 I feel like a chef when I do that. 117 00:06:17,540 --> 00:06:20,100 They must also conjure up textures 118 00:06:20,940 --> 00:06:23,660 that balance luscious caramel softness. 119 00:06:23,740 --> 00:06:26,660 There will be a crunch with roasted hazelnuts, 120 00:06:26,740 --> 00:06:28,820 both chunks and small bites. 121 00:06:29,980 --> 00:06:32,380 Giuseppe's nut-packed caramel tart 122 00:06:32,460 --> 00:06:35,140 will come topped with yet more caramelised nuts 123 00:06:35,220 --> 00:06:37,180 in a sweet apricot cremeux. 124 00:06:38,220 --> 00:06:39,300 How's caramel for you? 125 00:06:39,380 --> 00:06:42,820 It doesn't like moisture, it doesn't like too hot, or too cold. 126 00:06:42,900 --> 00:06:44,220 Temperamental. 127 00:06:44,300 --> 00:06:46,260 I'm used to dealing with an Italian wife, so-- 128 00:06:47,660 --> 00:06:49,020 You know this is going on telly. 129 00:06:49,100 --> 00:06:50,380 Whoops. 130 00:06:51,700 --> 00:06:55,540 Giuseppe isn't the only baker going a bit nutty. 131 00:06:55,620 --> 00:06:58,020 I'm using three different kinds of nuts, 132 00:06:58,100 --> 00:07:01,580 but the richness of the caramel covers most of the nut flavours. 133 00:07:02,500 --> 00:07:04,220 Jurgen will pack pecans, 134 00:07:04,300 --> 00:07:07,460 walnuts and pistachios into a caramel layer 135 00:07:07,540 --> 00:07:13,020 he'll bake inside his pastry case and top with a kumquat crème chiboust. 136 00:07:13,100 --> 00:07:15,540 Now we're talkin'. I love a bit of kumquat. 137 00:07:15,620 --> 00:07:19,620 - Would you mind passing the cream, please? - Yes, of course, the cream. 138 00:07:19,700 --> 00:07:22,820 I feel like now I've passed you the cream, this is now our bake. 139 00:07:22,900 --> 00:07:24,100 This is our bake. 140 00:07:24,180 --> 00:07:27,460 Just remember, if you hold that trophy up, it's part mine. 141 00:07:27,540 --> 00:07:29,820 - Yeah. - Pastry time. 142 00:07:29,900 --> 00:07:33,140 So, bring it out, roll it out, bake it, 143 00:07:33,220 --> 00:07:35,820 and then, yeah, Bob's your uncle. 144 00:07:35,900 --> 00:07:38,420 I want to roll it very, very thin, about two millimetres thick 145 00:07:38,500 --> 00:07:39,980 to make it very, very crisp. 146 00:07:40,060 --> 00:07:42,660 Need to make sure I get all the grooves in the tart, 147 00:07:42,740 --> 00:07:43,860 get a nice finish. 148 00:07:43,940 --> 00:07:45,980 They'll look out for the little details. 149 00:07:46,460 --> 00:07:48,380 Aiming for a finish with finesse, 150 00:07:48,460 --> 00:07:51,500 Chigs will top his tart with fine sugar work. 151 00:07:51,580 --> 00:07:55,060 He's going big on flavour, covering a ginger-laced caramel 152 00:07:55,140 --> 00:07:56,780 with a rich chocolate ganache. 153 00:07:57,300 --> 00:07:59,940 The chocolate was overpowering when I was practising, 154 00:08:00,020 --> 00:08:01,180 but I've changed it now, 155 00:08:01,260 --> 00:08:03,660 I'm increasing the amount of caramel in there. 156 00:08:04,300 --> 00:08:05,700 "Blind-bake for 20 minutes." 157 00:08:05,780 --> 00:08:06,860 Where's my balls? 158 00:08:08,420 --> 00:08:11,180 Baking the pastry case before the filling is added 159 00:08:11,260 --> 00:08:12,660 Going in, then. 160 00:08:12,740 --> 00:08:15,060 helps avoid the dreaded soggy bottom. 161 00:08:15,140 --> 00:08:17,900 This will go in for 18 minutes to start with. 162 00:08:17,980 --> 00:08:20,980 I'll take off the baking beans and then in for 15. 163 00:08:21,060 --> 00:08:23,260 Be good to me, please. 164 00:08:26,060 --> 00:08:28,940 Right, bakers, the Union have convened 165 00:08:29,020 --> 00:08:32,500 and voted that you are halfway through the task. 166 00:08:32,580 --> 00:08:35,540 Anybody have any questions, 167 00:08:35,620 --> 00:08:38,220 please direct them to the foreman. 168 00:08:40,580 --> 00:08:42,020 Start making the caramel. 169 00:08:42,100 --> 00:08:44,740 The bakers must now turn their attention 170 00:08:44,820 --> 00:08:45,980 to the star of the show. 171 00:08:46,060 --> 00:08:48,700 It's fine to eat out of a jar, but when you have to make it, 172 00:08:48,779 --> 00:08:51,379 it's a nasty little thing, caramel. 173 00:08:51,460 --> 00:08:54,340 Just wanna make sure the water is mixed in with the sugar. 174 00:08:54,420 --> 00:08:56,540 Whichever method the bakers choose 175 00:08:56,620 --> 00:08:58,060 I'm doing a wet caramel. 176 00:08:58,139 --> 00:09:02,100 I think dry caramel's the easiest. It's just sugar. A kid's dream. 177 00:09:02,180 --> 00:09:04,980 they must be incredibly precise 178 00:09:05,060 --> 00:09:07,820 - Caramel is a very fussy baby. - about temperature. 179 00:09:07,900 --> 00:09:10,820 Gotta wait for that to get to 117 to get to caramel stage. 180 00:09:10,900 --> 00:09:13,060 I kind of sound like I know what I'm talking about. 181 00:09:13,140 --> 00:09:15,140 As creating the perfect colour 182 00:09:15,220 --> 00:09:18,380 I judge the correct browning by eyesight. 183 00:09:18,460 --> 00:09:21,580 is the only way to obtain the distinctive flavour. 184 00:09:23,380 --> 00:09:24,380 The trick with this, 185 00:09:24,460 --> 00:09:26,460 is to take it out when it's lightly golden. 186 00:09:26,540 --> 00:09:27,980 Because it'll keep cooking. 187 00:09:30,620 --> 00:09:34,380 Judging the exact moment to turn off the heat is critical. 188 00:09:34,460 --> 00:09:38,100 So, this is looking amber, and amber means, "Get ready to rumble 189 00:09:38,180 --> 00:09:39,740 'cause caramel's coming." 190 00:09:39,820 --> 00:09:41,860 Take things too far 191 00:09:41,940 --> 00:09:43,300 Literally, could be seconds. 192 00:09:43,380 --> 00:09:45,100 and the caramel will be bitter. 193 00:09:45,180 --> 00:09:47,660 You can really taste a burnt caramel. 194 00:09:48,500 --> 00:09:50,380 Worried my caramel's gone too dark. 195 00:09:52,060 --> 00:09:54,980 Let's just see what happens. I don't want to do it again. 196 00:09:55,860 --> 00:09:58,900 I think we are pretty close. I'll add the cream. 197 00:09:58,980 --> 00:10:00,220 I'm going in. 198 00:10:01,660 --> 00:10:04,620 It's high fat, high sugar. Oh, yeah. 199 00:10:06,540 --> 00:10:08,020 That caramel looks delish. 200 00:10:08,100 --> 00:10:09,340 It has gone a bit dark. 201 00:10:10,380 --> 00:10:12,380 Paul will match it to the back of his hand. 202 00:10:12,460 --> 00:10:14,060 It's the perfect colour. 203 00:10:14,140 --> 00:10:16,900 - Perfect tan. - That's how he tans himself with caramel. 204 00:10:18,060 --> 00:10:19,220 The wasps love him. 205 00:10:20,100 --> 00:10:21,900 With plenty of butter added 206 00:10:21,980 --> 00:10:23,740 Would you like to go for a swim in that? 207 00:10:23,820 --> 00:10:26,900 it's now the baker's flavours that come into play. 208 00:10:26,980 --> 00:10:30,340 The smell of the hazelnuts is just phenomenal. I love it. 209 00:10:30,420 --> 00:10:32,180 This is miso paste. 210 00:10:32,260 --> 00:10:34,700 It's like a fermented bean paste. 211 00:10:34,780 --> 00:10:36,180 Yummy, yummy 212 00:10:36,260 --> 00:10:37,380 Caramel custard, done. 213 00:10:37,460 --> 00:10:38,820 Ready to go. 214 00:10:38,900 --> 00:10:40,300 Right, let's get this tart out. 215 00:10:40,940 --> 00:10:44,740 It's very puffed up, but I think it's just the top layer of the pastry. 216 00:10:44,820 --> 00:10:47,820 Now the bakers split into two different camps. 217 00:10:47,900 --> 00:10:49,420 Yum, yum, yum. 218 00:10:50,140 --> 00:10:54,620 Crystelle, Giuseppe and Chigs are ready to layer and chill their tarts. 219 00:10:54,700 --> 00:10:55,620 Look at this. 220 00:10:55,700 --> 00:10:57,820 This is a moment, a key moment. 221 00:10:57,900 --> 00:10:59,340 This is my nemesis. 222 00:10:59,420 --> 00:11:01,260 - Evil Caramel. - Evil Caramel. 223 00:11:01,340 --> 00:11:03,460 Wasn't there a villain in The Smurfs called Caramel? 224 00:11:04,020 --> 00:11:06,780 But Lizzie, George and Jurgen still have elements 225 00:11:06,860 --> 00:11:09,180 to bake inside their pastry cases. 226 00:11:10,100 --> 00:11:12,420 The caramel needs to bake for half an hour 227 00:11:12,500 --> 00:11:15,700 so I need to get the tart in as quickly as possible. 228 00:11:16,380 --> 00:11:18,980 We're baking the custard in the tart for 40 minutes, 229 00:11:19,060 --> 00:11:22,420 which will leave me 20 minutes to finish off and cool. 230 00:11:23,460 --> 00:11:24,780 Which is a bit worrying. 231 00:11:27,300 --> 00:11:29,580 These are my little decorations. 232 00:11:29,660 --> 00:11:31,980 While some have time to finesse 233 00:11:32,060 --> 00:11:34,660 I've never seen a man cut liquid with scissors before. 234 00:11:34,740 --> 00:11:36,780 There you go. There's always a first. 235 00:11:36,860 --> 00:11:41,380 Jurgen, Lizzie and George must juggle getting their tarts baked 236 00:11:41,460 --> 00:11:43,500 The custard shouldn't be rock hard, 237 00:11:43,580 --> 00:11:45,980 it needs to have a bit of wobble. 238 00:11:46,060 --> 00:11:48,380 while still allowing enough time to cool. 239 00:11:48,460 --> 00:11:49,620 Then it's got to set. 240 00:11:50,900 --> 00:11:52,500 But there's a big worry 241 00:11:52,580 --> 00:11:55,300 when it comes to baking egg custard in a hurry. 242 00:11:55,380 --> 00:11:56,580 I hope it hasn't curdled. 243 00:11:56,660 --> 00:11:58,300 The wrong oven temperature 244 00:11:58,380 --> 00:12:00,860 Dropped the oven from 180 to 120. 245 00:12:00,940 --> 00:12:06,140 risks the egg protein curdling and ruining the desired silky texture. 246 00:12:06,220 --> 00:12:08,460 Should've just done the set custard. 247 00:12:08,540 --> 00:12:09,740 How much time do we have left? 248 00:12:09,820 --> 00:12:14,380 Bakers, you have 11 onions, some butter and six loo rolls. 249 00:12:14,460 --> 00:12:16,860 - Is that your shopping list? - Oh, sorry. 250 00:12:16,940 --> 00:12:18,700 Bakers, you have half an hour. 251 00:12:19,740 --> 00:12:21,940 - What do you think of this jiggle? - Coming out now. 252 00:12:22,020 --> 00:12:24,420 - Yeah, that looks good. - Goin' out. 253 00:12:24,500 --> 00:12:26,540 Come on, hon, you're gonna do it. 254 00:12:27,300 --> 00:12:28,620 It needs to cool. 255 00:12:28,700 --> 00:12:31,700 It's probably 120, 130 degrees. 256 00:12:32,940 --> 00:12:36,220 Everything now depends on getting things cooled in time. 257 00:12:36,300 --> 00:12:39,380 With half of the tent's tarts only just going in to chill 258 00:12:39,460 --> 00:12:40,780 Oh, my God. 259 00:12:40,860 --> 00:12:43,340 - the other group of bakers - It's set now. 260 00:12:43,420 --> 00:12:44,580 are one step ahead. 261 00:12:44,660 --> 00:12:48,260 I'm just doing stars in different sizes and shapes. 262 00:12:48,340 --> 00:12:50,100 How come she's piping already? 263 00:12:50,180 --> 00:12:51,780 The cake is still in the freezer. 264 00:12:52,900 --> 00:12:54,700 If it doesn't cool in time, 265 00:12:54,780 --> 00:12:57,460 the double cream's just gonna melt like a puddle on top. 266 00:12:57,540 --> 00:13:01,060 Bakers, you only have five minutes remaining. 267 00:13:01,140 --> 00:13:02,100 Still hot. 268 00:13:02,820 --> 00:13:04,460 Well, you have to bite the bullet. 269 00:13:07,380 --> 00:13:09,820 It looks wonderful. It is still quite warm. 270 00:13:09,900 --> 00:13:11,060 Bloody curdled. 271 00:13:11,860 --> 00:13:13,060 It's never looked like this. 272 00:13:14,500 --> 00:13:15,700 I can tell it's curdled. 273 00:13:15,780 --> 00:13:17,300 The cream is melting. 274 00:13:17,380 --> 00:13:19,180 It is still quite hot. 275 00:13:20,140 --> 00:13:22,260 Come on, this must have cooled down by now. 276 00:13:23,220 --> 00:13:25,540 Bakers, you have one minute left. 277 00:13:26,260 --> 00:13:28,420 Oops. It's a lake of cream. 278 00:13:28,500 --> 00:13:30,900 I think this was a bad idea. 279 00:13:32,780 --> 00:13:34,460 Come on. There you go. 280 00:13:34,540 --> 00:13:37,100 I just wanted it to be simple, but effective. 281 00:13:38,740 --> 00:13:41,860 Don't tell anyone, this is our little secret. 282 00:13:43,780 --> 00:13:45,620 I don't even know if I've got enough cream left. 283 00:13:49,460 --> 00:13:50,500 Come on. 284 00:13:50,580 --> 00:13:54,180 Bakers, your time is up. 285 00:13:54,260 --> 00:13:57,860 Please place your caramel tart at the end of your work station 286 00:13:57,940 --> 00:13:58,900 and chill. 287 00:13:59,580 --> 00:14:01,940 What, they should chill or they should chill the tart? 288 00:14:02,020 --> 00:14:03,340 Either. 289 00:14:04,100 --> 00:14:06,340 I've got curdled custard, melted cream. 290 00:14:06,420 --> 00:14:09,820 This is finesse. Paul, eat your heart out. 291 00:14:09,900 --> 00:14:12,500 Look, this is all nice and smooth. Why did it curdle? 292 00:14:23,920 --> 00:14:26,720 The bakers' sharing caramel tarts 293 00:14:26,800 --> 00:14:29,600 will now face the judgment of Paul and Prue. 294 00:14:29,980 --> 00:14:31,300 - Hello, Lizzie. - Hello! 295 00:14:31,380 --> 00:14:32,220 Hey, Lizzie. 296 00:14:40,060 --> 00:14:41,700 This is "My Tart Will Go On." 297 00:14:41,780 --> 00:14:43,900 Erm, like Titanic, it was a disaster movie. 298 00:14:43,980 --> 00:14:44,860 The cream melted. 299 00:14:44,940 --> 00:14:47,260 It does look rough and ready. 300 00:14:47,340 --> 00:14:51,060 It's the piping that you've lost. Probably with the heat from underneath it. 301 00:14:51,140 --> 00:14:53,060 That's one crispy base. 302 00:14:53,140 --> 00:14:54,300 Mmm. 303 00:14:57,100 --> 00:14:59,460 Well, you might not have managed the finesse. 304 00:14:59,540 --> 00:15:02,260 Flavour is delicious. And it's definitely a caramel tart. 305 00:15:02,340 --> 00:15:04,180 I think if you could have just had time 306 00:15:04,260 --> 00:15:07,020 to finish it properly, you'd have a little triumph here. 307 00:15:07,100 --> 00:15:08,620 Thanks for the lifeboat anyway. 308 00:15:08,700 --> 00:15:10,020 I'll throw a life jacket as well. 309 00:15:10,100 --> 00:15:12,820 The caramel is absolutely delicious with that base. 310 00:15:12,900 --> 00:15:14,260 It's a shame it looks like that. 311 00:15:14,340 --> 00:15:16,340 Still, I love it. Finesse, it's not. 312 00:15:22,860 --> 00:15:24,780 I like the look of it. The pipework's good. 313 00:15:24,860 --> 00:15:26,860 And the sides look neat. Good colour as well. 314 00:15:26,940 --> 00:15:28,980 - So far, so good. - Good God. 315 00:15:37,820 --> 00:15:38,820 Mmm. 316 00:15:38,900 --> 00:15:42,140 Quite treacly. The caramel. So, it's slightly bitter. 317 00:15:42,220 --> 00:15:44,340 But having said that, because you've got the apple 318 00:15:44,420 --> 00:15:46,740 and the nuts and the cream, it balances it out. 319 00:15:46,820 --> 00:15:48,900 - I think it's lovely. - Good job. 320 00:15:55,660 --> 00:15:57,420 - Looks lovely. - It's very neat. 321 00:15:57,500 --> 00:15:59,980 Yeah, it's good decoration on top of that. 322 00:16:02,660 --> 00:16:03,580 Thank you. 323 00:16:05,460 --> 00:16:07,140 - Chigs, it's too strong for me. - Yeah. 324 00:16:07,220 --> 00:16:09,620 Too heavy on the chocolate, almost too much caramel. 325 00:16:09,700 --> 00:16:11,620 - I know it's a caramel tart. - Right. 326 00:16:11,700 --> 00:16:13,660 - The caramel is too dark. - Okay. 327 00:16:13,740 --> 00:16:15,740 The ginger is coming through, it's delicate, 328 00:16:15,820 --> 00:16:17,340 the pastry's a little bit thick. 329 00:16:17,420 --> 00:16:19,620 I think you've taken the caramel a little too far. 330 00:16:19,700 --> 00:16:20,700 Oh, fair enough. 331 00:16:28,100 --> 00:16:31,500 It's beautiful, very thin. And I love the hazelnuts. 332 00:16:33,060 --> 00:16:37,580 That pastry is so crisp. The caramel is a little liquid. 333 00:16:39,460 --> 00:16:42,740 Funnily enough, though it's quite liquid, the textures are wonderful. 334 00:16:42,820 --> 00:16:45,900 - I think it's overall a little too sweet. - Right. 335 00:16:45,980 --> 00:16:49,180 We wanted caramel to be the hero flavour. It's not. It's the hazelnut. 336 00:16:49,260 --> 00:16:50,380 Okay. 337 00:16:59,340 --> 00:17:01,420 There have been issues with cooling. 338 00:17:01,500 --> 00:17:04,980 It's a pity, because we did ask for a beautifully decorated tart. 339 00:17:05,060 --> 00:17:07,820 Obviously, the first thing you see about that is the split. 340 00:17:19,260 --> 00:17:22,139 It's gonna rip every tooth that was in my head. 341 00:17:22,220 --> 00:17:23,940 What you made is nut toffee. 342 00:17:24,020 --> 00:17:26,700 - It's too chewy. - Not your best, Jurgen. 343 00:17:26,780 --> 00:17:28,339 - Great flavour. - Thank you. 344 00:17:28,420 --> 00:17:29,859 But not quite what we asked for. 345 00:17:37,619 --> 00:17:40,020 Looks like global warming in the Arctic. 346 00:17:40,099 --> 00:17:42,900 Cooling time didn't work out. 347 00:17:47,220 --> 00:17:49,180 That is very nice thin crust. 348 00:17:49,260 --> 00:17:52,660 Custard looks as if it's just curdled a little bit. 349 00:17:52,740 --> 00:17:55,380 The custard's definitely curdled, and that caramel, 350 00:17:55,460 --> 00:17:59,220 'cause it's on the warm custard, it just remains liquid. 351 00:17:59,300 --> 00:18:01,700 Not getting a huge amount of flavour, which is annoying. 352 00:18:01,780 --> 00:18:04,500 The glory of caramel custard is the smoothness. 353 00:18:04,580 --> 00:18:07,700 Once you curdle it, you've lost the thing that it's famous for. 354 00:18:07,780 --> 00:18:09,740 - I like the base. - It's all about the base. 355 00:18:11,020 --> 00:18:12,180 - Thank you. - Thanks very much. 356 00:18:12,260 --> 00:18:16,260 - I like it all. And I like you. - Thanks, that means a lot. 357 00:18:16,340 --> 00:18:18,820 I knew the custard was curdled. I could see it. 358 00:18:18,900 --> 00:18:22,660 Couldn't really get the flavours as well. So, not a good morning at all. 359 00:18:22,740 --> 00:18:24,500 No finesse, again. 360 00:18:25,060 --> 00:18:26,660 Flavour, no finesse. 361 00:18:26,740 --> 00:18:29,700 There is no doubt that the judges have stepped up a gear. 362 00:18:29,780 --> 00:18:32,260 It's a sign that the competition is getting serious. 363 00:18:36,260 --> 00:18:39,420 The bakers were able to practise their caramel tarts, 364 00:18:39,500 --> 00:18:45,020 but have no idea what caramel conundrum awaits them in the Technical Challenge. 365 00:18:46,700 --> 00:18:47,820 Hello, bakers. 366 00:18:47,900 --> 00:18:51,340 Today your Technical Challenge has been set for you by Paul. 367 00:18:51,420 --> 00:18:52,820 Paul, any words of advice? 368 00:18:52,900 --> 00:18:56,220 You'll recognise this recipe, and it's pretty straightforward. 369 00:18:56,300 --> 00:18:59,180 So, we expect perfection and not excuses. 370 00:18:59,820 --> 00:19:02,540 Okay, as ever, the Technical Challenge will be judged blind. 371 00:19:02,620 --> 00:19:05,300 We're gonna have to ask these two to skip out of the tent. 372 00:19:05,380 --> 00:19:06,380 Off you pop. 373 00:19:06,460 --> 00:19:09,460 They're actually going bra shopping for Paul. 374 00:19:09,540 --> 00:19:12,580 - That's nice they can do that together. - It's nice, isn't it? 375 00:19:12,660 --> 00:19:16,980 For your Technical Challenge today, Paul would love you to make ten identical 376 00:19:17,060 --> 00:19:18,700 caramel biscuit bars. 377 00:19:18,780 --> 00:19:23,580 Each biscuit bar should consist of a crumbly, buttery shortbread finger 378 00:19:23,660 --> 00:19:27,020 topped with thick caramel and coated with chocolate. 379 00:19:27,100 --> 00:19:29,940 You have an hour and a half. Doesn't sound long enough. 380 00:19:30,020 --> 00:19:31,700 - On your marks - Get set 381 00:19:31,780 --> 00:19:32,740 Bake! 382 00:19:37,260 --> 00:19:39,820 The recipe looks sparse. This is all we have. 383 00:19:40,780 --> 00:19:42,020 That's it. 384 00:19:42,100 --> 00:19:43,740 I think we all know what this is, secretly. 385 00:19:43,820 --> 00:19:46,660 It's a family favourite, but I don't do well with those. 386 00:19:46,740 --> 00:19:49,420 I've never attempted to make the recipe. 387 00:19:49,500 --> 00:19:52,020 The shop-bought thing is perfect as it can be. 388 00:19:52,100 --> 00:19:54,220 So what's the use of it? 389 00:19:56,620 --> 00:20:00,980 We're looking for ten identical chocolate caramel shortbread biscuits. 390 00:20:01,660 --> 00:20:04,140 You've got shortbread caramel on the top 391 00:20:04,220 --> 00:20:06,340 - and you cover it in chocolate. - Perfect. 392 00:20:06,420 --> 00:20:09,460 Making a shortbread, - short. 393 00:20:10,020 --> 00:20:13,180 So you've got to add everything together, but not overmix it. 394 00:20:13,260 --> 00:20:16,700 If you fold it that extra bit, it goes like rubber. 395 00:20:16,780 --> 00:20:20,180 The caramel has to be just on the top. Not going down the sides. 396 00:20:20,260 --> 00:20:21,620 Traditionally, it's on top. 397 00:20:21,700 --> 00:20:24,100 You've got to allow the caramel to set to a point. 398 00:20:24,180 --> 00:20:25,260 You go too high, 399 00:20:25,340 --> 00:20:26,980 - it'll set like toffee. - Toffee. 400 00:20:27,060 --> 00:20:29,580 If you do too less, it will just run off. 401 00:20:30,220 --> 00:20:31,660 - Mmm. - It's delicious. 402 00:20:31,740 --> 00:20:34,340 The caramel is soft but not hard. 403 00:20:34,420 --> 00:20:36,260 It's got a bit of substance to it. 404 00:20:36,340 --> 00:20:38,780 - Have you ever tried it in tea? - Not with chocolate on it. 405 00:20:41,540 --> 00:20:42,500 Mmm. 406 00:20:44,340 --> 00:20:47,420 The first line is, "Make the shortbread dough." 407 00:20:47,500 --> 00:20:48,460 That's it. 408 00:20:48,540 --> 00:20:51,380 So I've got the caster sugar, butter. I'm gonna put my egg in. 409 00:20:51,460 --> 00:20:53,740 I'm just mixing my flour in by hand. 410 00:20:53,820 --> 00:20:57,060 You want the shortbread to be snappy, buttery and crumbly. 411 00:20:57,140 --> 00:20:59,980 You get better control if you do it by hand. 412 00:21:00,060 --> 00:21:02,820 Right. Come on! 413 00:21:04,140 --> 00:21:07,020 Do you eat biscuits like the one you're making? 414 00:21:07,100 --> 00:21:09,940 Sometimes. Yeah. If I want, like, a sugary pick-me-up. 415 00:21:10,020 --> 00:21:12,700 A sugary pick-me-up would be a good slogan for this. 416 00:21:12,780 --> 00:21:13,940 Should we do an advert? 417 00:21:14,020 --> 00:21:16,140 When you want a sugary pick-me-up, 418 00:21:16,220 --> 00:21:18,340 have one of these shortbread 419 00:21:18,900 --> 00:21:24,740 crumbly fingers. With caramel on top and chocolate coating 420 00:21:24,820 --> 00:21:27,460 that we can't name, but you know what they are. 421 00:21:27,540 --> 00:21:29,420 You see them in shops in golden wrappers. 422 00:21:30,900 --> 00:21:32,020 That's should be good. 423 00:21:32,100 --> 00:21:34,980 "Roll the dough into a rectangle and place in the loaf tin." 424 00:21:35,060 --> 00:21:37,940 The thickness of the dough should be pretty consistent. 425 00:21:38,020 --> 00:21:39,660 It's a bit sticky actually. 426 00:21:39,740 --> 00:21:41,860 If I just press it in to make the tin shape. 427 00:21:41,940 --> 00:21:45,300 And now, we're gonna put me dough in the freezer to chill. 428 00:21:45,900 --> 00:21:48,060 Gonna put it in for five minutes. 429 00:21:48,820 --> 00:21:49,980 Let's see what happens. 430 00:21:51,500 --> 00:21:55,580 We're just gonna sum up the bakers in a very concise way. 431 00:21:55,660 --> 00:21:56,660 Check this out. 432 00:21:57,900 --> 00:22:00,740 Al Pacino, if he was on the Guess Who? Board. 433 00:22:02,780 --> 00:22:06,780 - Lumberjack Robert De Niro serial killer. - Wow. 434 00:22:06,860 --> 00:22:08,900 The main puppet in the Labyrinth. 435 00:22:09,620 --> 00:22:11,820 Mixed with League of Gentlemen. 436 00:22:13,060 --> 00:22:16,700 Princess Leia, dressed as a children's bullfighter. 437 00:22:16,780 --> 00:22:18,660 Wow! 438 00:22:18,740 --> 00:22:19,980 Never come here again. 439 00:22:20,060 --> 00:22:21,700 That's it. 440 00:22:21,780 --> 00:22:24,020 That's it. My work's done. 441 00:22:24,100 --> 00:22:25,380 They all hate me now. 442 00:22:27,420 --> 00:22:30,020 That's chilled for about 15 minutes. 443 00:22:30,100 --> 00:22:31,100 Next step is bake. 444 00:22:31,860 --> 00:22:35,500 I'm going in. So I'll check after 15 minutes. 445 00:22:35,580 --> 00:22:38,780 Right. I'm going to set it for ten minutes, initially. 446 00:22:38,860 --> 00:22:40,860 Twelve minutes to start off with. 447 00:22:44,460 --> 00:22:46,900 Hi, Giuseppe. Me and Matt are a bit overworked. 448 00:22:46,980 --> 00:22:48,660 - We're a bit tired today so - Aww! 449 00:22:48,740 --> 00:22:50,060 Maybe you could do the time? 450 00:22:50,140 --> 00:22:52,260 - Can you do it in Italian? - Yeah, which one? 451 00:22:52,900 --> 00:22:54,460 That we're halfway through. 452 00:22:59,340 --> 00:23:01,900 I'm gonna move on, I think. Make the caramel. 453 00:23:01,980 --> 00:23:03,860 The dreaded caramel. 454 00:23:03,940 --> 00:23:04,780 The hard stuff. 455 00:23:05,980 --> 00:23:08,620 I'm looking for amber, but not too dark. 456 00:23:09,260 --> 00:23:10,500 Not happy with that colour. 457 00:23:10,580 --> 00:23:14,420 We're getting there. I want it to be a full-bodied caramel. 458 00:23:14,500 --> 00:23:17,660 Like a nice glass of red wine. 459 00:23:17,740 --> 00:23:20,580 Now, what I'm gonna do is add the cream. 460 00:23:20,660 --> 00:23:23,700 I'm gonna start doing some funny business, fog up me glasses. 461 00:23:23,780 --> 00:23:26,580 Thinking to add the butter now. It needs to get harder. 462 00:23:26,660 --> 00:23:29,140 Lovely. I'm going to take that off. 463 00:23:29,220 --> 00:23:31,820 If it's too hot, it then turns into toffee 464 00:23:31,900 --> 00:23:34,220 and Paul's teeth will fall out when he eats it. 465 00:23:34,300 --> 00:23:35,580 Just a bit worried about my caramel. 466 00:23:35,660 --> 00:23:38,180 Don't know if I've done the right thing. 467 00:23:43,700 --> 00:23:45,140 Just checking it. 468 00:23:45,220 --> 00:23:47,580 No, a couple more minutes. 469 00:23:47,660 --> 00:23:49,340 Two more minutes. I don't want undercooked biscuits. 470 00:23:50,580 --> 00:23:52,740 Think this is ready now. It's getting a nice 471 00:23:53,380 --> 00:23:54,860 golden colour. 472 00:23:54,940 --> 00:23:56,860 This is definitely the colour of shortbread. 473 00:23:56,940 --> 00:23:58,380 That should be it. 474 00:23:58,460 --> 00:24:00,860 Starting to get a bit darker at the edges. 475 00:24:00,940 --> 00:24:01,780 That looks good. 476 00:24:01,860 --> 00:24:04,100 Just want it to cool down a little so I can cut it. 477 00:24:04,180 --> 00:24:07,340 If they want perfection, they should be exactly the same size. 478 00:24:08,100 --> 00:24:10,740 Which is not gonna be easy 'cause this is 18 centimetres. 479 00:24:10,820 --> 00:24:13,500 So I have to cut them at one point eight centimetres each. 480 00:24:15,700 --> 00:24:17,780 I hope that just broke in the right place. 481 00:24:17,860 --> 00:24:20,460 One, two, three, four, five, six, seven, eight, nine, ten. 482 00:24:20,540 --> 00:24:23,780 That did not break in the right place. 483 00:24:25,220 --> 00:24:27,420 Bakers, you have 15 minutes left. 484 00:24:27,500 --> 00:24:29,700 I'm gonna have to just try and pipe the caramel. 485 00:24:29,780 --> 00:24:32,220 The caramel needs to be liquid enough to be pipeable, 486 00:24:32,300 --> 00:24:34,300 but stiff enough to stay up. 487 00:24:34,380 --> 00:24:35,980 Just about the right consistency. 488 00:24:36,820 --> 00:24:38,140 Mine won't come through. 489 00:24:38,220 --> 00:24:40,740 It's not pipeable. I'm gonna try and soften it up again. 490 00:24:41,340 --> 00:24:44,260 Oh, this is definitely of pipeable consistency. 491 00:24:44,340 --> 00:24:46,860 No finesse again. Just got to roll with it. 492 00:24:47,460 --> 00:24:48,860 Let's see if that works. 493 00:24:49,420 --> 00:24:51,780 I'm running out of caramel. 494 00:24:51,860 --> 00:24:54,060 Oh, oh, just one more. One more push. 495 00:24:54,740 --> 00:24:57,460 - Sounds like I'm a midwife. - Yes. 496 00:24:58,220 --> 00:25:01,020 It's hot. No, why does this happen to me? 497 00:25:02,980 --> 00:25:05,260 This is a flipping nightmare. 498 00:25:05,900 --> 00:25:07,500 Nightmare. 499 00:25:08,460 --> 00:25:11,100 I would start melting the chocolate now. 500 00:25:11,180 --> 00:25:13,300 I'm thinking about how to do the coating. 501 00:25:13,380 --> 00:25:14,740 I thought of dipping. 502 00:25:14,820 --> 00:25:17,340 But the caramel layer is too delicate for pour it over. 503 00:25:17,420 --> 00:25:20,860 Mmm. Is it just the top that needs to be coated? I don't know. 504 00:25:20,940 --> 00:25:23,340 Bakers, you have five minutes left. 505 00:25:24,060 --> 00:25:26,020 Stress, stress, stress. 506 00:25:26,100 --> 00:25:27,340 This is gonna get messy. 507 00:25:29,100 --> 00:25:31,700 - Phew. - I'm just gonna pour on top now. 508 00:25:32,220 --> 00:25:33,900 I feel like it's all gonna just fall off. 509 00:25:34,740 --> 00:25:36,020 Awful challenge. 510 00:25:38,140 --> 00:25:39,660 It's dripping everywhere. 511 00:25:40,980 --> 00:25:43,940 Well, these are gonna be the worst home-baked biscuits. 512 00:25:44,020 --> 00:25:44,980 They're not even. 513 00:25:45,580 --> 00:25:47,500 We've lost some biscuit in this one. 514 00:25:47,580 --> 00:25:49,900 I hate these. 515 00:25:49,980 --> 00:25:52,060 Bakers, you have one minute left. 516 00:25:55,380 --> 00:25:57,340 Right, cardigan is coming off. 517 00:25:57,420 --> 00:25:59,780 There needs to be a zig-zag, right? I'm panicking. 518 00:26:00,820 --> 00:26:02,660 - You can do this, kids. - Can we really? 519 00:26:04,540 --> 00:26:07,620 Not gonna get perfection again. 520 00:26:08,220 --> 00:26:09,220 Plating up. 521 00:26:09,780 --> 00:26:11,420 Oh, oh, oh. 522 00:26:11,500 --> 00:26:13,580 Oh, this caramel has fallen off my biscuit. 523 00:26:13,660 --> 00:26:14,900 Put that one at the end. 524 00:26:16,860 --> 00:26:21,260 Bakers, your time is up. 525 00:26:21,340 --> 00:26:22,660 I'm screwed. 526 00:26:28,380 --> 00:26:32,820 Paul and Prue are expecting ten identical shortbread biscuit fingers, 527 00:26:32,900 --> 00:26:35,460 topped with caramel and coated in chocolate. 528 00:26:36,940 --> 00:26:39,820 And they have no idea whose bake is whose. 529 00:26:41,740 --> 00:26:43,220 We'll start with these. 530 00:26:43,300 --> 00:26:45,620 They are quite neat and they're all pretty uniform. 531 00:26:45,700 --> 00:26:47,700 There's a little pattern across the top. 532 00:26:47,780 --> 00:26:50,380 - Nice and slim. I quite like it. - Yeah. 533 00:26:53,020 --> 00:26:56,940 The caramel is lovely. But I think the biscuit is a little soggy. 534 00:26:57,020 --> 00:26:59,540 But it's neat enough. And the flavour's there. 535 00:26:59,620 --> 00:27:01,620 Last-minute rush job. They're a mess. 536 00:27:01,700 --> 00:27:05,060 There's too much chocolate in the middle, and not enough at the end. 537 00:27:05,860 --> 00:27:09,540 Biscuit's a bit soggy again. Caramel's dropped down on one side. 538 00:27:09,620 --> 00:27:11,500 We wanted the caramel just on the top. 539 00:27:11,580 --> 00:27:13,060 The flavour's there. 540 00:27:13,140 --> 00:27:14,980 - Right. - Moving on to this mess. 541 00:27:15,060 --> 00:27:17,340 This one is not finished at all. 542 00:27:17,420 --> 00:27:18,540 Watch yourself, Prue. 543 00:27:23,660 --> 00:27:25,300 That'll take your teeth out. 544 00:27:25,380 --> 00:27:28,820 So hard! 545 00:27:28,900 --> 00:27:30,380 That's basically toffee. 546 00:27:30,460 --> 00:27:32,140 - Not a biscuit. - Textures are all wrong. 547 00:27:32,940 --> 00:27:33,780 Moving on. 548 00:27:33,860 --> 00:27:36,380 - A bit messy. - Doesn't look great, does it? 549 00:27:37,060 --> 00:27:38,620 It cut quite well. 550 00:27:40,340 --> 00:27:41,660 Very soft again. 551 00:27:41,740 --> 00:27:43,580 - It's too soft. - The flavours are good. 552 00:27:44,140 --> 00:27:46,420 These are pretty uniform. They have a pattern. 553 00:27:47,220 --> 00:27:49,380 - Wow, there you go. - Mmm. 554 00:27:50,500 --> 00:27:53,300 - That's quite a good biscuit. - Hmm. Got a nice caramel. 555 00:27:53,380 --> 00:27:55,940 They got all the elements, but it's just not neat. 556 00:27:56,020 --> 00:27:57,860 Right. Okay. 557 00:28:00,140 --> 00:28:02,380 - Good luck. - Ah, there's one. 558 00:28:03,660 --> 00:28:05,740 - Soft biscuit. - It's going to be a very soft biscuit. 559 00:28:05,820 --> 00:28:07,580 Caramel all around the edges. 560 00:28:09,540 --> 00:28:12,660 It's gone quite rubbery, that biscuit. And they look a bit of a mess. 561 00:28:12,740 --> 00:28:14,740 Although there are some decoration on the top. 562 00:28:15,460 --> 00:28:16,620 Okay. 563 00:28:17,180 --> 00:28:19,980 Paul and Prue will now rank the caramel fingers 564 00:28:20,060 --> 00:28:21,700 from worst to best. 565 00:28:22,180 --> 00:28:23,540 In sixth place 566 00:28:24,220 --> 00:28:25,700 is this one. George. 567 00:28:25,780 --> 00:28:28,900 You took your caramel to a brick-hard toffee, 568 00:28:28,980 --> 00:28:31,180 and you didn't really finish. 569 00:28:31,260 --> 00:28:33,780 In fifth spot, we have this one. Lizzie. 570 00:28:33,860 --> 00:28:34,740 Bit of a mess. 571 00:28:34,820 --> 00:28:37,940 - And the shortbread was like bubble gum. - Oh, yeah. 572 00:28:38,020 --> 00:28:41,260 Crystelle is fourth, and Chigs is third. 573 00:28:41,340 --> 00:28:42,940 And in second place 574 00:28:45,380 --> 00:28:47,900 And we have this one. Who's that? Jurgen? That was you. 575 00:28:47,980 --> 00:28:50,100 They look very good. And the biscuit's nice. 576 00:28:50,700 --> 00:28:51,660 Just not perfect. 577 00:28:51,740 --> 00:28:53,780 - So in first place. - Yay. 578 00:28:56,660 --> 00:28:58,820 I wouldn't clap. 579 00:28:58,900 --> 00:29:00,780 Erm, the overall look was pretty good. 580 00:29:00,860 --> 00:29:04,140 The biscuit is a bit soft, but overall, yours ticked the most boxes. 581 00:29:04,220 --> 00:29:06,740 - I'll take that. - Yeah, well done. 582 00:29:07,420 --> 00:29:08,580 That was another surprise. 583 00:29:08,660 --> 00:29:10,340 Certainly, getting first is a boost. 584 00:29:10,420 --> 00:29:13,580 However, Paul did say, "I wouldn't clap." 585 00:29:13,660 --> 00:29:17,140 They looked a bit uneven and that got me second place. 586 00:29:17,220 --> 00:29:19,980 But I'm happy with that. It feels better than this morning. 587 00:29:20,060 --> 00:29:21,540 I don't think that could have gone any worse. 588 00:29:21,620 --> 00:29:23,140 I've had a terrible day. 589 00:29:23,220 --> 00:29:25,300 I just want to produce a good Showstopper, 590 00:29:25,380 --> 00:29:29,100 and just show that I can produce something that's not toffee. 591 00:29:29,180 --> 00:29:30,460 Gonna do my best. 592 00:29:41,100 --> 00:29:44,300 The bakers now have one more caramel challenge 593 00:29:44,380 --> 00:29:46,100 - Good luck. - Good luck, everyone. 594 00:29:46,180 --> 00:29:48,820 in which to impress the judges. 595 00:29:51,820 --> 00:29:55,660 Hello, bakers. Welcome back to the tent. It's time for your Showstopper challenge. 596 00:29:55,740 --> 00:29:57,980 The judges would like you to create 597 00:29:58,060 --> 00:30:02,140 a visually spectacular caramel-flavoured dessert, 598 00:30:02,220 --> 00:30:06,460 complete with an exquisite sugar-work dome or sphere. 599 00:30:06,540 --> 00:30:09,460 The style of dessert is entirely up to you, 600 00:30:09,540 --> 00:30:14,140 but it must have at least one baked element and two caramel components. 601 00:30:14,220 --> 00:30:15,940 You have four and a half hours. 602 00:30:16,020 --> 00:30:19,820 Enough time to attract every donkey, fly and wasp in the vicinity. 603 00:30:19,900 --> 00:30:22,100 - On your marks - Get set 604 00:30:22,180 --> 00:30:23,340 Bake! 605 00:30:24,580 --> 00:30:25,940 Here we go. Here we go. 606 00:30:27,260 --> 00:30:30,060 The sugar dome is going to be the headache of the whole thing. 607 00:30:30,140 --> 00:30:33,660 Head down, happy thoughts, good vibes. 608 00:30:35,100 --> 00:30:38,140 Highly decorated Showstoppers for me are the best thing, 609 00:30:38,220 --> 00:30:40,380 and the fact that it's married up with caramel, 610 00:30:40,460 --> 00:30:42,540 this should taste and look amazing. 611 00:30:43,100 --> 00:30:47,020 Just to make it more difficult, we've asked them to encase the whole thing 612 00:30:47,100 --> 00:30:49,460 in a dome of sugar. 613 00:30:49,540 --> 00:30:53,420 Who would ever, in their spare time, make a sugar dome? 614 00:30:53,500 --> 00:30:57,220 It's a specialist skill which you don't really expect most bakers to have. 615 00:30:57,300 --> 00:30:59,300 But of course, these are great bakers. 616 00:30:59,380 --> 00:31:01,380 We do expect them to be able to work with sugar. 617 00:31:02,540 --> 00:31:03,860 Sticky, sticky. 618 00:31:03,940 --> 00:31:06,660 Traditionally, it'd be made with caramelised sugar, 619 00:31:06,740 --> 00:31:09,980 but they can use isomalt which is actually more stable. 620 00:31:10,060 --> 00:31:13,020 The most important thing is you should be able to see through it. 621 00:31:13,100 --> 00:31:15,620 Thinner and the clearer, the better. 622 00:31:15,700 --> 00:31:17,940 I'm not expecting failures. 623 00:31:18,020 --> 00:31:19,820 Like hell I'm not. 624 00:31:21,700 --> 00:31:23,900 - Hi, Chigs. - Hi, Paul. Hi, Prue. 625 00:31:23,980 --> 00:31:25,620 What are you doing for your caramel dessert? 626 00:31:25,700 --> 00:31:28,900 Mine is called "The Caramel Mistake," because every time I made it, 627 00:31:28,980 --> 00:31:32,380 - I can't stop making mistakes. - Right, okay. Good start. 628 00:31:32,460 --> 00:31:35,980 So, my sugar dome, I went through two kilos of sugar at home 629 00:31:36,060 --> 00:31:39,100 - and I couldn't get one out. - How many times did you do it? 630 00:31:39,180 --> 00:31:40,980 I think it was sixteen times in total. 631 00:31:41,060 --> 00:31:43,300 And then I learned about this lovely stuff. 632 00:31:43,380 --> 00:31:45,540 - Is that isomalt? - It's isomalt, worked first time. 633 00:31:46,660 --> 00:31:49,900 Chigs' dome will showcase a chocolate flower, 634 00:31:49,980 --> 00:31:51,740 his layered dessert contrasts 635 00:31:51,820 --> 00:31:56,220 caramel, chocolate and pecan with a coffee mascarpone mousse. 636 00:31:56,300 --> 00:31:58,140 The first time I did it, it didn't set properly. 637 00:31:58,220 --> 00:31:59,980 I added an extra sheet of gelatin 638 00:32:00,060 --> 00:32:00,940 to make sure it sets. 639 00:32:01,020 --> 00:32:02,260 - You started last year? - Yeah. 640 00:32:02,340 --> 00:32:04,540 - So you're learning on the job? - Yeah, like an apprenticeship. 641 00:32:04,620 --> 00:32:06,820 - Well, good luck, Chigs. - Thank you, guys. 642 00:32:08,860 --> 00:32:11,060 But when it comes to sugar domes 643 00:32:11,140 --> 00:32:13,180 I'm so scared. 644 00:32:13,260 --> 00:32:15,620 there's more than one novice in the tent. 645 00:32:15,700 --> 00:32:18,780 I've broken more domes than I've made, let's put it like this. 646 00:32:18,860 --> 00:32:21,180 In practice, it has turned out very hazy. 647 00:32:21,260 --> 00:32:23,580 I've got a couple of tricks to make it more transparent. 648 00:32:23,660 --> 00:32:25,860 I'm not sure if they will work. I'll do my best. 649 00:32:26,660 --> 00:32:28,060 Rich with caramel, 650 00:32:28,140 --> 00:32:32,180 Giuseppe's layered dessert includes a set salted caramel mousse 651 00:32:32,260 --> 00:32:35,300 topped with a set apricot and caramel glaze. 652 00:32:36,260 --> 00:32:37,860 That is really lovely flavours. 653 00:32:37,940 --> 00:32:40,700 - And they're pretty classic. - And lots of caramel. 654 00:32:40,780 --> 00:32:43,340 I've made sure that caramel is everywhere in my dessert today, 655 00:32:43,420 --> 00:32:45,220 so there will be no complaints. 656 00:32:45,780 --> 00:32:49,940 So this is my peanut sablé base. That's going in for 15 minutes. 657 00:32:50,700 --> 00:32:54,340 The bakers can choose any style of dessert they wish. 658 00:32:54,420 --> 00:32:57,300 It's a dessert that looks like a Russian charlotte. 659 00:32:57,380 --> 00:32:59,740 So I've got lady fingers on the outside. 660 00:32:59,820 --> 00:33:03,860 I am making an apple cake with Calvados in. 661 00:33:03,940 --> 00:33:05,940 Be boring if we all done the same, wouldn't it? 662 00:33:06,020 --> 00:33:09,140 But they must deliver contrasting layers 663 00:33:10,100 --> 00:33:11,900 of set and baked elements. 664 00:33:13,540 --> 00:33:16,340 Needs to be a harmony of textures and flavours. 665 00:33:16,420 --> 00:33:20,620 Every element needs to generate an interest, a curiosity. 666 00:33:21,340 --> 00:33:23,380 One baker going all out on layers 667 00:33:23,460 --> 00:33:27,540 There's 107 steps on my list. Quite busy today. 668 00:33:27,620 --> 00:33:29,140 is Jurgen. 669 00:33:29,220 --> 00:33:33,660 One element is a caramel. Another element is a hazelnut praline. 670 00:33:33,740 --> 00:33:35,860 And then I've got a caramel bavarois. 671 00:33:35,940 --> 00:33:38,220 I've got a shortcrust bottom. 672 00:33:38,300 --> 00:33:41,820 Then I've got a layer of mango and passionfruit, er, bavarois, 673 00:33:41,900 --> 00:33:43,660 then a chocolate genoise, 674 00:33:43,740 --> 00:33:47,780 then a caramel bavarois and passionfruit glaze on top. 675 00:33:47,860 --> 00:33:50,140 Under the dome is a mango flower. 676 00:33:50,220 --> 00:33:51,860 I've got lady fingers on the outside. 677 00:33:51,940 --> 00:33:53,380 - Goodness. - Is that it? 678 00:33:53,460 --> 00:33:56,180 - Is that all? - I probably could bake a few more things. 679 00:33:56,260 --> 00:33:57,620 No, no, no, don't. 680 00:33:58,820 --> 00:34:03,100 Encased in lady fingers and topped with a mango flower, 681 00:34:03,180 --> 00:34:06,140 Jurgen's ambitious caramel and fruit charlotte 682 00:34:06,220 --> 00:34:09,100 will be packed with multiple layers of flavour. 683 00:34:09,900 --> 00:34:11,540 Is this going to be your return to form? 684 00:34:11,620 --> 00:34:13,980 I'll try to make it my return to form, yes. 685 00:34:14,060 --> 00:34:18,100 When you don't have an excellent week, you still have quite a good week, 686 00:34:18,180 --> 00:34:21,340 but then everyone's disappointed, like you have to be the best every week. 687 00:34:21,420 --> 00:34:24,580 Even if you get one element wrong, everyone's like, "Jurgen!" 688 00:34:24,660 --> 00:34:26,140 I want to do my best. 689 00:34:26,699 --> 00:34:30,340 Jurgen may be stacking up a wide variety of layers 690 00:34:30,420 --> 00:34:32,820 chocolate genoise. 691 00:34:32,900 --> 00:34:38,140 but George is taking a simpler approach with layers of nutty meringue. 692 00:34:38,219 --> 00:34:39,739 Scaled it back a little bit. 693 00:34:39,820 --> 00:34:43,380 So the main component is a dacquoise, so I can have three of them. 694 00:34:43,460 --> 00:34:46,179 Think I want crispy exterior with a little chew inside. 695 00:34:46,259 --> 00:34:48,340 Otherwise, it's just a bit of a chewy mess in your mouth. 696 00:34:49,460 --> 00:34:53,179 Between his trio of hazelnut and almond dacquoise layers, 697 00:34:53,259 --> 00:34:57,140 George is opting for a salted caramel Italian meringue buttercream 698 00:34:57,219 --> 00:34:59,219 and a smooth chocolate ganache. 699 00:34:59,780 --> 00:35:01,900 The dacquoise itself, are they gonna be difficult 700 00:35:01,980 --> 00:35:03,580 to break through three layers of it? 701 00:35:03,659 --> 00:35:05,900 In practice, it seems to have gone pretty well. 702 00:35:05,980 --> 00:35:08,739 - You need to bring your A game today. - I know. I packed my bags last night. 703 00:35:08,820 --> 00:35:11,300 There's confidence for ya! 704 00:35:11,380 --> 00:35:13,620 I'm going to go and unpack your bags now. 705 00:35:13,699 --> 00:35:14,860 - Thanks, Noel. - Good luck, George. 706 00:35:14,940 --> 00:35:16,020 Cheers. 707 00:35:16,100 --> 00:35:18,500 Once the caramel layers are done, I'll feel a lot more calmer, 708 00:35:18,580 --> 00:35:20,180 'cause they are supposed to be the main element. 709 00:35:20,260 --> 00:35:23,220 As if making caramel wasn't tough enough 710 00:35:23,300 --> 00:35:26,060 This will be caramel. I hope. 711 00:35:26,140 --> 00:35:29,540 today, the judges want this sticky star ingredient 712 00:35:29,620 --> 00:35:32,700 showcased in spectacular style. 713 00:35:32,780 --> 00:35:35,860 This is going to go in a mousse and then by swirling in some caramel, 714 00:35:35,940 --> 00:35:38,020 you'll kind of see different shades of caramel. 715 00:35:38,100 --> 00:35:40,180 "Fifty Shades of Caramel" is what I'm calling it. 716 00:35:40,780 --> 00:35:44,620 It's a challenge that means taking on multiple tricky techniques. 717 00:35:45,700 --> 00:35:49,220 - What are you doing? - This is the early stages of honeycomb. 718 00:35:49,300 --> 00:35:50,620 - Oh, I like honeycomb. - Do you? 719 00:35:50,700 --> 00:35:53,300 Yeah. The only comb we need. 720 00:35:55,060 --> 00:35:59,220 So that's gonna be honeycomb. Sugar and syrup, 721 00:35:59,300 --> 00:36:02,660 and then bring it up to about 150 before you add the bicarb. 722 00:36:02,740 --> 00:36:04,340 It's like a little science experiment, isn't it? 723 00:36:04,420 --> 00:36:08,780 And Lizzie is playing mad professor in more ways than one. 724 00:36:08,860 --> 00:36:11,700 Unlike everyone else, I'm not going for the delicate dome on top. 725 00:36:11,780 --> 00:36:12,860 That's just not me. 726 00:36:12,940 --> 00:36:17,140 So, er, I'm doing a bowl and then I'm filling everything inside. 727 00:36:17,220 --> 00:36:18,580 This sounds like a trifle. 728 00:36:18,660 --> 00:36:20,860 - It's a hodgepodge of desserts. - It is, yeah. 729 00:36:20,940 --> 00:36:22,900 It's called "Roses Really Smell Like Caramel." 730 00:36:22,980 --> 00:36:26,100 And people get flowers all the time. 731 00:36:26,180 --> 00:36:28,460 And I'd rather get cake. 732 00:36:28,780 --> 00:36:32,940 Liz is turning the bake on its head with a blue isomalt bowl 733 00:36:33,020 --> 00:36:35,940 filled with apple cake and sage-flavoured caramel 734 00:36:36,020 --> 00:36:39,180 and decorated with apple and toffee pastry roses. 735 00:36:40,540 --> 00:36:42,900 - I want to see finesse. - You say this every week. 736 00:36:42,980 --> 00:36:45,460 And you are getting better. 737 00:36:45,540 --> 00:36:47,780 - I want to see the finished product today. - Proper finesse. 738 00:36:48,820 --> 00:36:52,220 Whilst Lizzie needs to refine her floral decorations 739 00:36:52,300 --> 00:36:54,860 Look at the way I dress. Does it look like I have finesse 740 00:36:54,940 --> 00:36:57,540 in any aspect of my life? 741 00:36:57,620 --> 00:37:01,300 Crystelle is working on a prickly plant that's close to her heart. 742 00:37:02,220 --> 00:37:03,740 My late granddad, Greg, 743 00:37:03,820 --> 00:37:06,100 the day before he suddenly passed away, 744 00:37:06,180 --> 00:37:09,980 he randomly bought a cactus and he left in the porch of our house, 745 00:37:10,060 --> 00:37:12,860 and then he passed away, sadly, the following day. 746 00:37:12,940 --> 00:37:16,420 But that cactus is still in our house, and it is humongous. 747 00:37:16,500 --> 00:37:19,100 So, I'm calling it "Granddad Greg's Cactus Garden." 748 00:37:20,380 --> 00:37:23,220 Crystelle's salted caramel mousse dessert 749 00:37:23,300 --> 00:37:27,500 will contain a coffee peanut ganache on a peanut biscuit base, 750 00:37:27,580 --> 00:37:29,460 whilst Grandad Greg's cacti 751 00:37:29,540 --> 00:37:33,180 will sit underneath an isomalt terrarium dome. 752 00:37:33,260 --> 00:37:37,100 He was very, very generous and just buy us slabs of chocolates and sweets. 753 00:37:37,180 --> 00:37:38,420 My mum would get so annoyed. 754 00:37:38,500 --> 00:37:41,220 This is for him, let's hope I don't mess it up. 755 00:37:43,420 --> 00:37:47,100 You didn't believe me when I said I've unpacked for you. 756 00:37:47,180 --> 00:37:48,740 You're not going anywhere, mate. 757 00:37:48,820 --> 00:37:51,460 You really got my clothes? You are the best. 758 00:37:51,540 --> 00:37:52,940 I had a right rummage-around in your room. 759 00:37:53,020 --> 00:37:55,060 That is hilarious. 760 00:37:56,180 --> 00:37:58,940 - George, I'm wearing your pants. - I love it. 761 00:38:02,740 --> 00:38:05,340 - How long have we got left? - Bakers, you are-- 762 00:38:05,420 --> 00:38:08,500 Noel, you are halfway through telling the bakers 763 00:38:08,580 --> 00:38:11,420 - they are halfway through. - You're halfway through. 764 00:38:11,500 --> 00:38:14,940 Noel, you have told the Bakers they were halfway through. 765 00:38:15,020 --> 00:38:16,220 Thank you, Matthew. 766 00:38:17,580 --> 00:38:19,380 I'm starting to build my cake. 767 00:38:19,460 --> 00:38:22,700 I'm setting things, then I put more things together, then I set things. 768 00:38:23,340 --> 00:38:25,340 With so many elements to make 769 00:38:25,420 --> 00:38:27,740 This is my second batch of caramel. Ready for the mousse. 770 00:38:27,820 --> 00:38:30,900 the bakers need their layers to set quickly. 771 00:38:30,980 --> 00:38:32,940 Adding the gelatin now. 772 00:38:33,020 --> 00:38:36,820 And so most are opting for that notoriously tricky ingredient. 773 00:38:36,900 --> 00:38:39,700 These are gelatin sheets for the coffee mascarpone cream, 774 00:38:39,780 --> 00:38:40,780 so it sets properly. 775 00:38:40,860 --> 00:38:44,540 But gelatin can go spectacularly wrong. 776 00:38:44,620 --> 00:38:48,940 It's quite tricky because you don't want to have a layer of jelly, 777 00:38:49,020 --> 00:38:50,420 'cause that's kind of gross. 778 00:38:50,500 --> 00:38:51,580 Add too much, 779 00:38:51,660 --> 00:38:54,940 and meticulously-made elements can turn to glue. 780 00:38:56,340 --> 00:38:59,420 I'm settling somewhere in the middle, hopefully that'll be okay. 781 00:39:00,140 --> 00:39:03,620 I'm adding the Bavarian layer to my charlotte. 782 00:39:03,700 --> 00:39:05,940 It is already quite set. 783 00:39:06,020 --> 00:39:07,020 There ya go. 784 00:39:09,140 --> 00:39:11,180 That is now gonna chillax a little bit. 785 00:39:11,260 --> 00:39:13,820 As well as perfectly-set dessert 786 00:39:13,900 --> 00:39:15,380 Okay, another thing done. 787 00:39:15,460 --> 00:39:20,060 the bakers require an exquisite finish to take their bakes from the everyday 788 00:39:20,140 --> 00:39:21,980 So this is what you call a mud pie 789 00:39:22,060 --> 00:39:23,980 into the extraordinary. 790 00:39:24,060 --> 00:39:27,220 but I'm going to turn this now into a mirror glaze 791 00:39:27,300 --> 00:39:28,820 with the addition of cream and sugar. 792 00:39:28,900 --> 00:39:32,700 But a set glaze means reaching for the gelatin once more. 793 00:39:33,820 --> 00:39:36,500 Ugh! This didn't happen in the practice. 794 00:39:37,060 --> 00:39:38,900 This This jellyness. 795 00:39:38,980 --> 00:39:40,780 Gonna pour it in and see what happens. 796 00:39:44,100 --> 00:39:47,580 This doesn't look good. Put the gelatin in too quick. 797 00:39:49,100 --> 00:39:50,540 Didn't read my instructions, did I? 798 00:39:52,740 --> 00:39:53,980 This isn't right. 799 00:39:57,940 --> 00:40:01,020 I flippin' hate caramel. I'm gonna start again. 800 00:40:02,180 --> 00:40:03,540 You here for the money shot, Noel? 801 00:40:03,620 --> 00:40:05,900 Desperately trying not to make a weird joke about that. 802 00:40:05,980 --> 00:40:08,060 Yeah. 803 00:40:08,140 --> 00:40:10,340 It's like molasses, it's so deep. 804 00:40:12,100 --> 00:40:13,580 Gonna be able to see your face in that? 805 00:40:13,660 --> 00:40:15,820 - Can you see yourself? - Yeah. High-five! 806 00:40:15,900 --> 00:40:17,540 - Yeah, man. Thanks. - Good luck. 807 00:40:18,900 --> 00:40:21,300 - Very sticky. - Let's do round two. 808 00:40:21,380 --> 00:40:23,940 Now do you know why I call this the "Caramel Mistake"? 809 00:40:26,100 --> 00:40:28,020 - Hello, Jurgs! - Hi, Matt. 810 00:40:28,100 --> 00:40:30,340 Jurgs? What do people call you? Do you have a nickname? 811 00:40:30,420 --> 00:40:32,220 - No. - Jurgchon. 812 00:40:32,980 --> 00:40:35,820 - No. - Erm, Jurg-ella? Jurgie? 813 00:40:35,900 --> 00:40:37,460 Endless variations. 814 00:40:37,540 --> 00:40:39,220 No one even calls you Jurgs? 815 00:40:39,300 --> 00:40:41,540 As a German, I don't understand this English thing 816 00:40:41,620 --> 00:40:43,660 of putting an "s" at the end of a name. 817 00:40:43,740 --> 00:40:45,460 Like, er, Matts. 818 00:40:45,540 --> 00:40:47,820 Yeah, "Matts" doesn't really work. Matts. 819 00:40:49,100 --> 00:40:50,340 That's more like it. 820 00:40:52,780 --> 00:40:55,140 Now it all comes to life without a dome. 821 00:40:56,380 --> 00:40:58,660 Can you tell them roughly how long they've got? 822 00:40:58,740 --> 00:41:00,860 Bakers you've got half an hour. 823 00:41:00,940 --> 00:41:02,660 - I said "roughly." - Oh, sorry. 824 00:41:02,740 --> 00:41:04,740 Bakers, you got half an hour. 825 00:41:04,820 --> 00:41:05,780 Ah! 826 00:41:05,860 --> 00:41:08,380 - George, you good? - I think so, man. Sugar dome. 827 00:41:08,460 --> 00:41:10,020 This is the scary bit. 828 00:41:10,100 --> 00:41:11,980 I'm doing the stinking sugar dome. 829 00:41:13,060 --> 00:41:16,220 Domes are created by pouring isomalt or sugar 830 00:41:16,300 --> 00:41:18,620 over moulds of various kinds. 831 00:41:19,220 --> 00:41:21,620 Weirdest thing I've ever done ever. Dry a balloon. 832 00:41:21,700 --> 00:41:25,020 I'm using the technique with cling film over bowl. 833 00:41:26,020 --> 00:41:29,620 Most of the bakers have chosen the more stable isomalt. 834 00:41:29,700 --> 00:41:33,260 It just needs to be something below 130. 835 00:41:33,340 --> 00:41:35,260 But in hope of a clearer dome 836 00:41:35,340 --> 00:41:38,900 You think I'll get any points for using sugar as opposed to isomalt? 837 00:41:38,980 --> 00:41:43,020 George has taken the risky decision to use pure sugar. 838 00:41:43,100 --> 00:41:44,300 I'm gonna keep my cool. 839 00:41:45,580 --> 00:41:48,820 I'm gonna pour this into my dome which I've lined with cling film. 840 00:41:50,620 --> 00:41:54,780 Paul and Prue will be looking for a flawlessly transparent dome. 841 00:41:54,860 --> 00:41:58,740 It's probably gonna be an imperfect dome, but aren't we all imperfect? 842 00:41:58,820 --> 00:42:00,660 And that's what I'm gonna tell Paul Hollywood. 843 00:42:01,660 --> 00:42:04,540 The thinner the sugar, the clearer the dome. 844 00:42:05,620 --> 00:42:07,420 Double-dip to make it a bit thicker. 845 00:42:07,940 --> 00:42:10,940 It's like a crystal ball. See the future, wow! 846 00:42:11,020 --> 00:42:13,860 - You get through to next week. - Whoa! 847 00:42:14,660 --> 00:42:17,340 But this brittle substance is fickle. 848 00:42:17,420 --> 00:42:19,260 Now I need to hold this for ten minutes. 849 00:42:19,820 --> 00:42:21,780 Go too thin 850 00:42:21,860 --> 00:42:24,820 and the slightest pressure will cause it to crack. 851 00:42:24,900 --> 00:42:26,820 Very hit-and-miss in practice. 852 00:42:28,020 --> 00:42:30,340 But pouring the dome is only the beginning. 853 00:42:30,420 --> 00:42:31,580 I'm starting to sweat. 854 00:42:31,660 --> 00:42:35,020 Even if they decide it's set enough 855 00:42:35,100 --> 00:42:36,340 Think I'm brave enough to let go. 856 00:42:36,940 --> 00:42:40,700 the bakers still have to unmould their fragile creations. 857 00:42:42,980 --> 00:42:45,060 Sounds like there's a lot of cracking going on. 858 00:42:46,140 --> 00:42:48,340 I think the sugar is set. 859 00:42:48,420 --> 00:42:49,580 Oh. 860 00:42:50,140 --> 00:42:51,660 Let's pop the balloon, then. 861 00:42:51,740 --> 00:42:54,140 Let's hope it doesn't shatter when I take it out. 862 00:43:06,460 --> 00:43:07,300 Good God. 863 00:43:19,100 --> 00:43:20,380 I'm so scared. 864 00:43:22,660 --> 00:43:24,140 And Oh, oh, oh. 865 00:43:24,740 --> 00:43:27,060 Mother help me. 'Cause that just 866 00:43:28,100 --> 00:43:29,820 That's a broken dome. 867 00:43:31,660 --> 00:43:33,660 Beauty. Get in there. 868 00:43:34,660 --> 00:43:36,140 Look, it's not not usable. 869 00:43:36,220 --> 00:43:37,980 I didn't like the drips of that. 870 00:43:38,060 --> 00:43:39,140 How much time do we have? 871 00:43:39,220 --> 00:43:42,780 Bakers, you have 15 minutes remaining. 872 00:43:42,860 --> 00:43:45,620 - I'm gonna do it again. - I'm gonna do another balloon. 873 00:43:45,700 --> 00:43:49,580 Because the drips aren't even enough and he's gonna be like, "No finesse." 874 00:43:49,660 --> 00:43:51,780 I'm pretty pleased with it. 875 00:43:51,860 --> 00:43:53,420 My dome is very hazy now. 876 00:43:53,500 --> 00:43:57,180 If you warm it with a blowtorch, it can get more transparent. 877 00:43:58,100 --> 00:43:59,340 Actually, it's perfect. 878 00:43:59,820 --> 00:44:02,220 Could have been clearer, but it's done. 879 00:44:04,060 --> 00:44:06,940 Right. Dome number two. 880 00:44:08,580 --> 00:44:10,220 Gonna get "finesse" tattooed on me. 881 00:44:11,540 --> 00:44:13,780 Next is the final decoration. 882 00:44:14,620 --> 00:44:17,780 - Put my mango flower on. - Oh, there's a crack. 883 00:44:18,700 --> 00:44:20,300 I think it's gonna break again. 884 00:44:21,220 --> 00:44:23,220 Think I'm gonna have to start again. 885 00:44:23,300 --> 00:44:24,740 Stressy, stress, stress. 886 00:44:25,220 --> 00:44:26,700 That looks well better. 887 00:44:26,780 --> 00:44:30,500 Yes! You did it. 888 00:44:30,580 --> 00:44:33,660 - How's yours going, Crystelle? - I'm on my third one. 889 00:44:33,740 --> 00:44:36,460 - Third? - I'm gonna go for more isomalt. 890 00:44:41,020 --> 00:44:43,580 Come on, Crystelle, you can do this. 891 00:44:43,660 --> 00:44:45,780 Well, that's Yeah, that hasn't worked. 892 00:44:46,700 --> 00:44:49,020 Bakers, ten minutes left. 893 00:44:49,100 --> 00:44:51,180 Lizzie, how hard is the balloon technique? 894 00:44:51,260 --> 00:44:53,060 - Start melting your isomalt. - Yeah. 895 00:44:53,140 --> 00:44:55,060 Crystelle, dome number seven. 896 00:44:57,420 --> 00:45:00,420 So I'm gonna try the balloon technique which I've never done in my life. 897 00:45:02,460 --> 00:45:04,100 I'm gonna make it really thick. 898 00:45:04,780 --> 00:45:07,900 - Roses are a bit burnt. - Five minutes until this is set 899 00:45:07,980 --> 00:45:09,580 and I've got eight minutes left of the challenge. 900 00:45:09,660 --> 00:45:11,540 Ugh, I'm gonna be sick. 901 00:45:12,780 --> 00:45:16,180 - Putting the dome in place. - Please don't break. 902 00:45:17,220 --> 00:45:20,180 Bakers, you have five minutes remaining. 903 00:45:20,260 --> 00:45:22,300 I think we're gonna have to just pop it, aren't we? 904 00:45:22,380 --> 00:45:25,060 Just cut the bottom. Can't get water on the thing. 905 00:45:27,380 --> 00:45:29,140 Final finishing touch. 906 00:45:29,940 --> 00:45:31,700 Caramel layer beginning to ooze out. 907 00:45:31,780 --> 00:45:33,980 Here you go, you peel it off now. 908 00:45:34,060 --> 00:45:36,220 That's fine. You know what? That's okay. 909 00:45:36,300 --> 00:45:38,260 Lizzie, you're the best person in the world. 910 00:45:38,940 --> 00:45:40,980 - Oh, my God! - You've got to put it on the cake. 911 00:45:41,060 --> 00:45:43,060 I have to do it now? I'll do it now. 912 00:45:45,460 --> 00:45:47,540 Oh, my God, no. No, no, no, no. 913 00:45:47,620 --> 00:45:49,500 Is it stuck? 914 00:45:50,460 --> 00:45:52,660 Oh, my God. No, no, no. 915 00:45:52,740 --> 00:45:55,220 - Why did I do this? - Yeah, I can't. 916 00:45:55,300 --> 00:45:56,700 That was like watching Charlie Chaplin. 917 00:45:56,780 --> 00:45:59,700 "I've done it. I've made it. I'll just put it in this sticky bowl." 918 00:46:01,020 --> 00:46:03,540 Just Okay. 919 00:46:05,780 --> 00:46:09,460 Bakers, you will be relieved to know your time is up. 920 00:46:11,660 --> 00:46:13,900 You've gotta leave it You've gotta do. 921 00:46:13,980 --> 00:46:17,580 Hands up, who's having a heart attack on behalf of Crystelle? 922 00:46:19,500 --> 00:46:21,140 Group heart attacks, everyone? 923 00:46:23,420 --> 00:46:24,300 Oh. 924 00:46:34,920 --> 00:46:36,240 It's judgment time 925 00:46:36,320 --> 00:46:38,880 for the bakers' show-stopping caramel desserts. 926 00:46:40,240 --> 00:46:43,160 Crystelle, would you like to bring up your Showstopper, please? 927 00:46:56,840 --> 00:46:58,200 What happened to the bowl? 928 00:46:58,280 --> 00:47:00,160 It was a bit of a last-minute rush at the end. 929 00:47:00,240 --> 00:47:02,040 I ended up going with the balloon method 930 00:47:02,120 --> 00:47:04,800 so I did it while it was quite warm. It was gonna be bigger. 931 00:47:04,880 --> 00:47:07,920 I like the look of the chocolate. You got a lovely glaze on that chocolate. 932 00:47:09,920 --> 00:47:12,040 - That looks lovely. - That's very beautiful. 933 00:47:18,560 --> 00:47:19,560 I love the flavour. 934 00:47:19,640 --> 00:47:23,280 - Sort of salted caramel chew. - The biscuit layer is okay. 935 00:47:23,360 --> 00:47:25,520 The chocolate layer on the top's just too thick. 936 00:47:25,600 --> 00:47:27,520 And your mousse is quite dry. 937 00:47:27,600 --> 00:47:29,960 A mousse should be like bubbles on the mouth. 938 00:47:30,040 --> 00:47:32,760 - It's quite stodgy. Gelatin? - Yeah. 939 00:47:32,840 --> 00:47:35,680 - Too much. - It's a bit too much. Look, it's gluey. 940 00:47:35,760 --> 00:47:38,480 So overall, I quite like the flavour, even though it is rich. 941 00:47:38,560 --> 00:47:40,840 You couldn't eat a lot of that, but it looks lovely. 942 00:47:40,920 --> 00:47:42,240 Thank you. I'll take that. 943 00:47:51,960 --> 00:47:54,080 Jurgen, I think it looks most spectacular. 944 00:47:54,160 --> 00:47:56,200 I love the sponge fingers. 945 00:47:56,280 --> 00:47:58,680 The isomalt looks really thick. 946 00:47:58,760 --> 00:48:02,360 You've got quite a heavy collar here, but the dome itself looks beautiful 947 00:48:02,440 --> 00:48:04,200 'cause it's absolutely crystal-clear. 948 00:48:04,280 --> 00:48:06,760 - Love the flower in the front. - Looks really good. 949 00:48:07,200 --> 00:48:08,400 Oh! 950 00:48:09,120 --> 00:48:10,640 Oh, you are a piece of work. 951 00:48:11,240 --> 00:48:13,800 - Cut into it. - Oh, look at that. 952 00:48:13,880 --> 00:48:15,640 Gosh, that looks beautiful. 953 00:48:15,720 --> 00:48:16,760 - Wow. - Wow! 954 00:48:16,840 --> 00:48:18,120 That looks so lovely 955 00:48:18,200 --> 00:48:21,480 because the bavarois are the same thickness. 956 00:48:21,560 --> 00:48:25,360 The caramel at the bottom and the pastry is really thin. 957 00:48:28,200 --> 00:48:29,480 That's delicious. 958 00:48:29,560 --> 00:48:32,640 Absolutely. Every layer from the shortbread to the bavarois, 959 00:48:32,720 --> 00:48:34,040 all the way to the top. 960 00:48:34,120 --> 00:48:35,040 The passion fruit. 961 00:48:35,120 --> 00:48:37,880 The praline, the lady's fingers. The whole thing's beautiful. 962 00:48:37,960 --> 00:48:41,240 - It's nice to have you back in the tent. - Thank you very much. 963 00:48:41,320 --> 00:48:43,680 - Jurgen, it's an absolute triumph. - Thank you. 964 00:48:43,760 --> 00:48:46,640 - Can't resist another. - Well done, thank you very much. 965 00:48:47,640 --> 00:48:49,800 - Well done. - Smashed it. 966 00:49:01,040 --> 00:49:04,520 - Lovely shaped dome. Very misty. - Yeah. 967 00:49:04,600 --> 00:49:06,360 Looks like a greenhouse in the winter. 968 00:49:07,640 --> 00:49:09,960 Apart from that, it's very elegant and neat. 969 00:49:11,440 --> 00:49:13,920 Oh, come on. 970 00:49:19,880 --> 00:49:23,640 - There's so much caramel. - Certainly tastes of caramel. 971 00:49:24,440 --> 00:49:25,400 Actually, it's not too much. 972 00:49:25,480 --> 00:49:28,120 Something's slightly wrong about the textures. 973 00:49:28,200 --> 00:49:30,960 The glueiness of the glaze is a little unpleasant. 974 00:49:31,040 --> 00:49:33,640 Your mousse is all wrong, it's like a wallpaper paste. 975 00:49:33,720 --> 00:49:38,200 And it's heavy and stodgy and dry. The glaze is too gluey. 976 00:49:38,280 --> 00:49:39,760 - Put gelatin in there? - I did. Yes. 977 00:49:39,840 --> 00:49:41,160 Probably a bit too much. 978 00:49:41,240 --> 00:49:43,160 However, it does taste lovely. 979 00:49:58,640 --> 00:50:00,400 - Looks a mess, doesn't it? - Yeah. 980 00:50:00,480 --> 00:50:03,400 You've had a bit of leakage and nothing's set. 981 00:50:03,480 --> 00:50:05,080 - Doesn't look the right colour. - No. 982 00:50:05,160 --> 00:50:08,120 It's too light. The isomalt's too misty. 983 00:50:08,200 --> 00:50:10,720 It's a shame 'cause you can't see the chocolate work inside. 984 00:50:10,800 --> 00:50:12,040 Let's take it off. 985 00:50:13,120 --> 00:50:15,360 I mean, that looks a lot better already. 986 00:50:17,480 --> 00:50:19,480 - Ooh, look at that. - Thank you. 987 00:50:19,560 --> 00:50:21,360 I love the even layers. Really nice. 988 00:50:24,040 --> 00:50:26,360 The caramel wasn't taken as far as it could've been, 989 00:50:26,440 --> 00:50:29,200 which is why it's poured out. Your dacquoise is nice. 990 00:50:29,280 --> 00:50:31,400 It works with the coffee flavour. 991 00:50:31,480 --> 00:50:33,960 I think the flavour is absolutely delicious, Chigs. 992 00:50:34,600 --> 00:50:39,000 Definite caramel, chocolate is just there. The praline is delicious. 993 00:50:39,080 --> 00:50:40,760 It's just all a bit liquid. 994 00:50:40,840 --> 00:50:42,920 It's such a pity 'cause it's so nearly perfect. 995 00:50:43,000 --> 00:50:44,800 - Yeah. - Thank you, Chigs. 996 00:50:44,880 --> 00:50:46,280 Cheers, guys, thank you. 997 00:51:01,640 --> 00:51:03,280 Well, straight off the cuff it looks amazing. 998 00:51:04,040 --> 00:51:08,440 I like what you've done with that dome, considering it's made from sugar. 999 00:51:08,520 --> 00:51:10,520 That's difficult. It's a nice-looking cake. 1000 00:51:10,600 --> 00:51:13,000 - George, I think it's beautiful. - Thank you. 1001 00:51:13,080 --> 00:51:14,480 This is gonna be difficult in sugar. 1002 00:51:14,560 --> 00:51:16,200 - Oh, perfect. - Perfect. 1003 00:51:16,280 --> 00:51:17,760 Boom. 1004 00:51:24,640 --> 00:51:26,360 - Wow! - Mmm-hmm. 1005 00:51:29,800 --> 00:51:32,200 I could eat a lot of that, George. 1006 00:51:32,880 --> 00:51:34,200 It's a little too dry for me. 1007 00:51:34,280 --> 00:51:37,320 You've got dry chocolate ganache, dry dacquoise, 1008 00:51:37,400 --> 00:51:39,240 then you got a little thin layer of buttercream, 1009 00:51:39,320 --> 00:51:40,760 and then you have dacquoise again. 1010 00:51:40,840 --> 00:51:43,880 It needed a mousse or a bavarois rather than just buttercream. 1011 00:51:43,960 --> 00:51:47,200 The taste is nice, but the textures, for me, are too dry on the mouth. 1012 00:51:47,280 --> 00:51:49,000 I know what you mean, 1013 00:51:49,080 --> 00:51:53,120 but I actually think that if you get a mouthful of everything, it's delicious. 1014 00:51:53,200 --> 00:51:55,200 And I think you've done a really good job. 1015 00:51:55,720 --> 00:51:57,400 - Thank you very much, George. - Thank you. 1016 00:51:58,120 --> 00:51:59,440 Well done, George. 1017 00:52:12,000 --> 00:52:12,920 Well, it looks amazing. 1018 00:52:13,840 --> 00:52:17,720 As always with your bakes, it's surprising and witty. 1019 00:52:17,800 --> 00:52:19,520 - I like it. - We asked for finesse. 1020 00:52:19,600 --> 00:52:20,840 I think we've got it. 1021 00:52:21,720 --> 00:52:24,800 You've done an upside down dome, which is unusual and brave. 1022 00:52:25,360 --> 00:52:26,600 Let's have a look, shall we? 1023 00:52:28,040 --> 00:52:30,440 How am I gonna do this? 1024 00:52:31,160 --> 00:52:33,760 I think I'm gonna need a spoon. 1025 00:52:39,720 --> 00:52:42,720 I have never had sage caramel before. 1026 00:52:42,800 --> 00:52:45,160 - What do you think? - The flavour's very strong. 1027 00:52:45,240 --> 00:52:48,320 To be very honest, Lizzie, it doesn't look great inside there. 1028 00:52:48,400 --> 00:52:51,440 - It's a bit rough and ready. - It's just like a trifle. 1029 00:52:51,520 --> 00:52:54,920 You've got literally just a mess of everything going on. 1030 00:52:55,000 --> 00:52:56,440 You've mashed it with the flowers. 1031 00:52:56,520 --> 00:52:59,000 Funnily enough, Paul says it's like a trifle. 1032 00:52:59,080 --> 00:53:01,200 It would be better if it had a ton of custard in it, 1033 00:53:01,280 --> 00:53:02,920 because it's quite stodgy. 1034 00:53:03,000 --> 00:53:06,080 The roses are not great to eat, and it's very sweet. 1035 00:53:06,160 --> 00:53:08,080 I've never had anything like it before. 1036 00:53:08,160 --> 00:53:10,600 - I think it's very brave. - Yeah, very brave. 1037 00:53:10,680 --> 00:53:12,400 - Thanks, Lizzie. - Ta. 1038 00:53:13,880 --> 00:53:16,320 - Finesse. - Finesse. 1039 00:53:17,200 --> 00:53:20,720 The tables have turned, so now I'm all style and no substance. 1040 00:53:20,800 --> 00:53:22,880 He likes the flavours. He loved the way it looked. 1041 00:53:22,960 --> 00:53:24,880 He just thought it was a bit dry. 1042 00:53:24,960 --> 00:53:26,560 Whether it's enough, I don't know. 1043 00:53:26,640 --> 00:53:29,680 I don't know who's gonna go home, or who's gonna get Star Baker. 1044 00:53:29,760 --> 00:53:32,200 You know, I think we're all pretty on edge, actually. 1045 00:53:32,280 --> 00:53:34,560 Definitely think this is the tightest week. 100%. 1046 00:53:43,920 --> 00:53:47,720 Well, I think that the bakers will be glad to see the back of caramel week. 1047 00:53:47,800 --> 00:53:51,040 - It's been really good in parts. - Nice to see Jurgen come back. 1048 00:53:51,120 --> 00:53:54,640 I think the one that deserves a little pat on the back was George for using sugar. 1049 00:53:54,720 --> 00:53:56,720 He could've come in today and said, "I'm beaten," 1050 00:53:56,800 --> 00:53:59,000 but he came in and really did himself proud. 1051 00:53:59,080 --> 00:54:00,440 Is it enough to save him? 1052 00:54:00,520 --> 00:54:03,840 And Lizzie, I have to say, has not done herself proud. 1053 00:54:03,920 --> 00:54:05,560 The whole thing was sort of inedible. 1054 00:54:05,640 --> 00:54:08,400 Does this mean Lizzie is near the bottom now? 1055 00:54:08,480 --> 00:54:09,400 It's her or George isn't it? 1056 00:54:09,480 --> 00:54:13,240 George has been struggling over the first two challenges. He's built himself up. 1057 00:54:13,320 --> 00:54:16,920 And Lizzie's sort of dropped down. Don't think he's on his own anymore. 1058 00:54:17,000 --> 00:54:19,280 I was a little bit upset about Giuseppe's as well. 1059 00:54:19,360 --> 00:54:20,440 That was really gelatinous. 1060 00:54:20,520 --> 00:54:23,160 He's still got a good chance of being Star Baker 1061 00:54:23,240 --> 00:54:24,920 'cause he did do so well in the other two. 1062 00:54:25,000 --> 00:54:27,600 I think Crystelle is in line for Star Baker 1063 00:54:27,680 --> 00:54:29,760 'cause she had not had a bad week. 1064 00:54:29,840 --> 00:54:31,160 Jurgen's had a pretty good week. 1065 00:54:31,240 --> 00:54:35,040 He did come second in the Technical, and I think he's done really well today. 1066 00:54:35,120 --> 00:54:36,840 So let's talk about Chigs. 1067 00:54:36,920 --> 00:54:38,600 I thought he did very well in his Chignature. 1068 00:54:39,280 --> 00:54:42,480 Chigs got better every challenge from Signature through to Showstopper. 1069 00:54:42,560 --> 00:54:45,680 At the end of the day, I think you've got two people in trouble 1070 00:54:45,760 --> 00:54:47,800 and the other four in line for Star Baker. 1071 00:54:58,440 --> 00:55:01,200 Well done, bakers. That was a tricky week. Caramel. 1072 00:55:01,280 --> 00:55:06,760 And I've got the amazing job of announcing who is Star Baker this week. 1073 00:55:07,640 --> 00:55:11,280 And the person who's Star Baker this week is 1074 00:55:15,560 --> 00:55:16,560 Jurgen. 1075 00:55:21,400 --> 00:55:23,320 You're back, Jurgy-pops, you're back. 1076 00:55:23,400 --> 00:55:26,040 Jurgy-Popsy back. 1077 00:55:27,200 --> 00:55:31,840 And I have the unenviable task of telling you who's going home 1078 00:55:31,920 --> 00:55:34,760 and what I will say is that it was really close this week. 1079 00:55:34,840 --> 00:55:36,320 Could have been one of two people. 1080 00:55:36,400 --> 00:55:39,560 The person who's going is someone we've all grown very close to 1081 00:55:39,640 --> 00:55:41,880 and we're all gonna miss a lot. 1082 00:55:41,960 --> 00:55:46,280 I'm afraid that the person going home this week is 1083 00:55:51,120 --> 00:55:52,440 George. 1084 00:55:57,840 --> 00:55:59,960 It's all right, guys. 1085 00:56:00,040 --> 00:56:02,080 There is bittersweet to it. 1086 00:56:02,160 --> 00:56:04,080 My Showstopper, I was proud of. 1087 00:56:04,160 --> 00:56:07,760 - I just think you ran out of steam. - Yeah, I know. 1088 00:56:07,840 --> 00:56:09,480 It is very sad to see George go. 1089 00:56:09,560 --> 00:56:13,960 But, unfortunately, George made more mistakes than Lizzie did. 1090 00:56:14,040 --> 00:56:15,600 Speaking to my family, they're just so proud 1091 00:56:15,680 --> 00:56:17,360 that I've managed to kind of even get in the tent. 1092 00:56:17,440 --> 00:56:20,680 So, yeah, week seven. I'm fine with that. 1093 00:56:20,760 --> 00:56:22,520 Well done, Jurgen. Well done. 1094 00:56:22,600 --> 00:56:26,160 I thought actually Jurgen did enough to win Star Baker today. 1095 00:56:26,240 --> 00:56:28,080 Jurgen was back to his old self, wasn't he? 1096 00:56:28,160 --> 00:56:31,960 It was honestly one of the best desserts I've ever tasted and I want the recipe. 1097 00:56:32,040 --> 00:56:33,800 - How many is that now? - How many Star Bakers? 1098 00:56:33,880 --> 00:56:35,520 - Three Star Bakers. - Good God! 1099 00:56:36,080 --> 00:56:37,880 - Hello darling. How are you? - Hello. 1100 00:56:37,960 --> 00:56:39,760 Yes, Star Baker again. 1101 00:56:39,840 --> 00:56:42,440 - No way! - Yes. 1102 00:56:42,520 --> 00:56:44,520 - Oh, amazing. - Yeah. 1103 00:56:44,600 --> 00:56:45,800 Caramel! 1104 00:56:45,880 --> 00:56:48,640 We've got five of the strongest bakers this year going through. 1105 00:56:48,720 --> 00:56:51,160 Quarter final? What the hell? 1106 00:56:51,960 --> 00:56:55,040 Yeah, it does feel all of a sudden like we are in a serious competition now. 1107 00:56:55,120 --> 00:56:59,080 Going into next week is going to be a little bit different 1108 00:56:59,160 --> 00:57:00,960 and, I think, very difficult.