1 00:00:02,040 --> 00:00:03,080 Hello. Just checking on Sharon, 2 00:00:03,120 --> 00:00:05,360 the chicken that lays all the eggs for the choux pastry. 3 00:00:05,400 --> 00:00:07,160 She hasn't laid one for a couple of weeks, 4 00:00:07,200 --> 00:00:09,880 so I'm a bit worried that she's, um... 5 00:00:11,680 --> 00:00:13,400 ..constipated. 6 00:00:13,440 --> 00:00:15,480 Welcome to Junior Bake Off. 7 00:00:15,520 --> 00:00:16,880 Get back in there and lay an egg. 8 00:00:18,200 --> 00:00:19,880 {\an1}Last time... GASPS 9 00:00:19,920 --> 00:00:21,440 ..it was dessert day. 10 00:00:21,480 --> 00:00:22,680 That is not cooked. 11 00:00:22,720 --> 00:00:26,640 - ..and Miko's best day ever... - Delicious. - ..got even better... 12 00:00:26,680 --> 00:00:28,840 You've just invented something new. 13 00:00:28,880 --> 00:00:31,080 ..winning star baker for the second time. 14 00:00:31,120 --> 00:00:33,440 - Ah! - But while Kitto crumbled... 15 00:00:33,480 --> 00:00:35,160 This is a tad messy. 16 00:00:35,200 --> 00:00:37,680 - ..it was Zak... - The brownie is slightly overbaked. 17 00:00:37,720 --> 00:00:39,240 ..that had to leave the tent. 18 00:00:39,280 --> 00:00:41,640 That only means that I've got to practise baking more and more. 19 00:00:41,680 --> 00:00:45,120 - This time... - Oh, yeah. Woohoo! 20 00:00:45,160 --> 00:00:46,680 ..it's pastry day. 21 00:00:46,720 --> 00:00:47,880 It looks like a V. 22 00:00:47,920 --> 00:00:51,480 Who will EGG-cel in a tricky technical? 23 00:00:51,520 --> 00:00:53,360 - I pressed the wrong button. - Watch it, you. 24 00:00:53,400 --> 00:00:56,960 And who will create a masterpiece in an arty showstopper? 25 00:00:57,000 --> 00:01:00,200 - Picasso. - Looks like one of them scary dolls. 26 00:01:00,240 --> 00:01:02,520 With only four spots in finals week... 27 00:01:02,560 --> 00:01:04,200 - The judges won't kick me out. - The judges won't kick me out. 28 00:01:04,240 --> 00:01:05,800 - Judges won't kick me out. - The judges won't kick me out. 29 00:01:05,840 --> 00:01:06,920 I won't get fired. 30 00:01:06,960 --> 00:01:09,400 ..one baker's hopes will fall apart. 31 00:01:09,440 --> 00:01:11,440 Please don't crack, please don't crack, please don't crack. 32 00:01:11,480 --> 00:01:14,080 It's cracking. Aiyla, Aiyla, Aiyla. 33 00:01:14,120 --> 00:01:15,120 {\an1}SHE BREATHES OUT 34 00:01:21,960 --> 00:01:24,440 I wonder what it is. I feel like pastry could be anything. 35 00:01:24,480 --> 00:01:26,400 I'm so nervous though, cos it could be choux or anything. 36 00:01:26,440 --> 00:01:28,400 {\an8}I make a really good pastry, 37 00:01:28,440 --> 00:01:30,520 and I think I'm gonna be quite good at the technical. 38 00:01:30,560 --> 00:01:32,840 I've made, like, choux pastry before, 39 00:01:32,880 --> 00:01:35,240 but I've not made, like, really tricky things. 40 00:01:35,280 --> 00:01:37,760 Like, everyone's made, like, eclairs, and I'm like, "What?!" 41 00:01:37,800 --> 00:01:39,240 I've not made an eclair before. 42 00:01:39,280 --> 00:01:40,720 One hour's so short. 43 00:01:40,760 --> 00:01:42,480 I wish it was, like, an hour and a half. 44 00:01:42,520 --> 00:01:44,280 I feel good about it being pastry day. 45 00:01:44,320 --> 00:01:47,600 If I was having a pie for tea, it'd be chicken and mushroom. 46 00:01:47,640 --> 00:01:52,160 If I was having a pie for dessert, apple, cos apple pie's just banging. 47 00:01:52,200 --> 00:01:53,880 I actually kind of hope it's choux. 48 00:01:53,920 --> 00:01:56,480 What comes to mind when I think about pastry is 49 00:01:56,520 --> 00:01:59,440 pies, eclairs, I think they're pastries, 50 00:01:59,480 --> 00:02:02,360 um, Portuguese egg tarts, they're my favourite. 51 00:02:02,400 --> 00:02:03,400 I'm really nervous. 52 00:02:08,200 --> 00:02:11,280 Morning, bakers, it's pastry day, 53 00:02:11,320 --> 00:02:12,520 and your technical challenge 54 00:02:12,560 --> 00:02:15,600 has been set by the high priestess of patisserie, 55 00:02:15,640 --> 00:02:17,320 Mrs Ravneet Gill. 56 00:02:17,360 --> 00:02:19,120 Rav, do you have any tips for our bakers? 57 00:02:19,160 --> 00:02:21,920 While this challenge may seem no frills, 58 00:02:21,960 --> 00:02:24,680 the detail will reveal your true skills. 59 00:02:24,720 --> 00:02:27,040 Well, it is a technical challenge, it's judged blind, 60 00:02:27,080 --> 00:02:30,080 so make like an unlicensed hairdresser and cut and run. 61 00:02:31,800 --> 00:02:33,520 {\an1}LAUGHTER 62 00:02:33,560 --> 00:02:34,720 For your technical challenge, 63 00:02:34,760 --> 00:02:38,600 Rav would like you to make six of her perfect eclairs. 64 00:02:39,760 --> 00:02:41,360 Your choux pastry 65 00:02:41,400 --> 00:02:44,560 must be filled with whipped mango ganache and tropical fruit, 66 00:02:44,600 --> 00:02:48,640 and topped with mango icing and pistachios. 67 00:02:48,680 --> 00:02:51,800 Eclair was actually the name of a chatbot I met online. 68 00:02:51,840 --> 00:02:53,360 She owns my house now. 69 00:02:54,480 --> 00:02:57,920 You have one hour in which to make Rav's perfect eclairs. 70 00:02:57,960 --> 00:03:01,560 One your marks, get set, bake. 71 00:03:01,600 --> 00:03:06,720 - Ooh. - Oh, wow. - OK, guys, let's do this. 72 00:03:06,760 --> 00:03:09,000 {\an8}Mango and passion fruit eclairs. 73 00:03:09,040 --> 00:03:11,400 The bakers have been given the same ingredients... 74 00:03:11,440 --> 00:03:14,000 I love mango so much, it's my favourite fruit. 75 00:03:14,040 --> 00:03:17,400 I've never actually held an actual passion fruit. 76 00:03:17,440 --> 00:03:18,920 It feels like a tennis ball. 77 00:03:18,960 --> 00:03:20,120 ..and Rav's recipe... 78 00:03:20,160 --> 00:03:23,320 To make the choux pastry, add the water, milk, butter, and sugar, 79 00:03:23,360 --> 00:03:25,240 and salt, to a saucepan. 80 00:03:25,280 --> 00:03:27,080 Water and milk? Ew. 81 00:03:27,120 --> 00:03:30,560 ..to make six patisserie-worthy eclairs. 82 00:03:30,600 --> 00:03:32,080 I'm feeling pretty confident 83 00:03:32,120 --> 00:03:35,040 because I actually really like making choux pastry. 84 00:03:35,080 --> 00:03:36,280 I have made eclairs before. 85 00:03:36,320 --> 00:03:38,840 They weren't neat, but they tasted good. 86 00:03:38,880 --> 00:03:41,000 I've never made choux pastry before. 87 00:03:41,040 --> 00:03:43,160 Does boil mean, like, start bubbling? 88 00:03:43,200 --> 00:03:45,000 - Yeah. - All right, cool. I thought it did. 89 00:03:46,760 --> 00:03:50,600 Rav, last technical of the week, and you've chosen eclairs. Why? 90 00:03:50,640 --> 00:03:54,160 Yes, today, Liam, we've asked the bakers to make six eclairs, 91 00:03:54,200 --> 00:03:57,840 filled with a salted white chocolate, mango whipped ganache, 92 00:03:57,880 --> 00:04:00,600 and finished with this beautiful mango icing. 93 00:04:00,640 --> 00:04:04,120 Mmm. What could go wrong with the choux pastry today? 94 00:04:04,160 --> 00:04:07,080 Choux pastry is very different to other pastry in that it's cooked 95 00:04:07,120 --> 00:04:11,120 over the stove. You have to then put that in a mixer and add the eggs. 96 00:04:11,160 --> 00:04:14,240 - We've given the bakers a ballpark figure of eggs... - Right. 97 00:04:14,280 --> 00:04:18,040 because with choux pastry you have to know by eye how much to add. 98 00:04:18,080 --> 00:04:20,840 We want simple, beautiful, perfect eclairs. 99 00:04:20,880 --> 00:04:22,520 And then they have to make a ganache? 100 00:04:22,560 --> 00:04:24,400 The bakers will be melting their white chocolate 101 00:04:24,440 --> 00:04:25,960 with that mango puree, 102 00:04:26,000 --> 00:04:27,920 and then they will need to chill that down 103 00:04:27,960 --> 00:04:30,720 - before whipping it with cream. Shall we? - Let's do it. 104 00:04:30,760 --> 00:04:32,800 I love the piping of the ganache. 105 00:04:34,240 --> 00:04:37,520 I really like the mango, passion fruit, tropical flavour, 106 00:04:37,560 --> 00:04:41,160 and the choux pastry is crisp. It's great. 107 00:04:41,200 --> 00:04:43,400 The eclairs are really fresh, they're very light. 108 00:04:43,440 --> 00:04:45,920 The bakers that we have left are really strong. 109 00:04:45,960 --> 00:04:47,080 How do you think they'll do today? 110 00:04:47,120 --> 00:04:49,760 I have high hopes that they will be able to nail these, 111 00:04:49,800 --> 00:04:52,120 but it does mean that there's nowhere to hide. 112 00:04:52,160 --> 00:04:55,440 Let's see which baker will ECLAIR victory in this challenge today. 113 00:04:55,480 --> 00:04:57,520 Well, the proof will be in the pastry. 114 00:04:57,560 --> 00:04:58,960 {\an1}LAUGHTER 115 00:05:00,120 --> 00:05:01,840 Beat the mixture with a wooden spoon 116 00:05:01,880 --> 00:05:04,200 until the dough forms a smooth ball. 117 00:05:04,240 --> 00:05:05,920 It's like a workout. 118 00:05:05,960 --> 00:05:08,760 Only when the dough is cooked out can the bakers move on 119 00:05:08,800 --> 00:05:09,880 to the next step. 120 00:05:09,920 --> 00:05:12,680 I don't really know what the right consistency is. 121 00:05:12,720 --> 00:05:14,800 I think this is the right texture. 122 00:05:14,840 --> 00:05:17,360 Transfer the dough from the saucepan to the bowl of the stand mixer 123 00:05:17,400 --> 00:05:19,160 fitted with a paddle attachment, 124 00:05:19,200 --> 00:05:21,000 and turn it on low to cool the dough. 125 00:05:21,040 --> 00:05:23,560 So, I'm letting it cool down. It is looking quite oily. 126 00:05:23,600 --> 00:05:26,280 Not looking like the best attempt I've done, 127 00:05:26,320 --> 00:05:28,640 and I want it to be really good. 128 00:05:28,680 --> 00:05:35,040 {\an1}MACHINE WHIRRS HARRY MIMICS THE MACHINE 129 00:05:36,880 --> 00:05:39,360 Harmonise with the mixer. Hi, Cole. 130 00:05:39,400 --> 00:05:42,880 What do you reckon the secret is to choux pastry? 131 00:05:42,920 --> 00:05:44,680 I don't know, I've never made it before. 132 00:05:44,720 --> 00:05:46,840 Yeah. Do you eat a lot of eclairs at home? 133 00:05:46,880 --> 00:05:48,120 No, I don't really have 'em. 134 00:05:48,160 --> 00:05:50,240 - They're just a bit sickly, to be honest. - Yes. 135 00:05:50,280 --> 00:05:52,560 What would you normally have as a mid-morning snack then, 136 00:05:52,600 --> 00:05:54,240 if you don't have an eclair? 137 00:05:54,280 --> 00:05:55,680 I'd just wait 'till lunch. 138 00:05:55,720 --> 00:05:59,560 Yeah, good idea. Yeah. I wish I had your self-control. 139 00:05:59,600 --> 00:06:01,880 {\an1}MACHINES WHIRRS LOUDLY AND STOPS 140 00:06:01,920 --> 00:06:03,080 {\an1}- HARRY LAUGHS - Oops. 141 00:06:03,120 --> 00:06:04,680 - I pressed the wrong button. - Watch it, you. 142 00:06:05,800 --> 00:06:08,920 It said three medium eggs, but you may not need all of the egg. 143 00:06:08,960 --> 00:06:10,320 Once the dough has cooled, 144 00:06:10,360 --> 00:06:14,480 it's essential the bakers add just the right amount of egg. 145 00:06:14,520 --> 00:06:19,320 The thing with choux pastry is to add the egg super, super slowly. 146 00:06:19,360 --> 00:06:21,560 If you put the egg in, like, bit by bit, you can sort of 147 00:06:21,600 --> 00:06:22,680 have more control. 148 00:06:23,720 --> 00:06:27,880 Just like in an egg and spoon race, slow and steady wins. 149 00:06:27,920 --> 00:06:29,200 If you add too much egg into it, 150 00:06:29,240 --> 00:06:31,120 it won't hold its shape and it'll go runny. 151 00:06:31,160 --> 00:06:32,880 - Mine's quite runny. - Is it? 152 00:06:32,920 --> 00:06:37,320 - Did you put all the egg? - No, I've used that much. 153 00:06:37,360 --> 00:06:38,920 Just keep mixing it. 154 00:06:38,960 --> 00:06:42,760 The dough should slowly drop in a V shape when the paddle is lifted. 155 00:06:42,800 --> 00:06:45,040 Yeah, cos that's, like, a good consistency. 156 00:06:45,080 --> 00:06:48,080 Cos it, kind of, drops to a V. Yeah, it looks like a V. 157 00:06:48,120 --> 00:06:50,440 That is not a V shape, is it? 158 00:06:50,480 --> 00:06:51,720 Need to add a bit more egg. 159 00:06:51,760 --> 00:06:53,120 Yeah, I might not use the rest of it. 160 00:06:53,160 --> 00:06:54,520 It is quite runny at the moment. 161 00:06:54,560 --> 00:06:57,360 - Morning, Miko. - Morning, Harry. 162 00:06:57,400 --> 00:07:00,120 I bet you're floating around on cloud nine, aren't you? 163 00:07:00,160 --> 00:07:02,840 Star baker twice in a row, it's unheard of. 164 00:07:02,880 --> 00:07:05,520 - I did not expect that. - You made a lot of choux pastry? 165 00:07:05,560 --> 00:07:08,440 - I made quite a lot for my mum's friend. - What's her name? 166 00:07:08,480 --> 00:07:12,520 Um, I forgot, actually, I don't know their names. I just say hi. 167 00:07:12,560 --> 00:07:13,640 Yeah, that's the thing. 168 00:07:13,680 --> 00:07:17,600 It's not worth actually remembering the names of your mum's friends, 169 00:07:17,640 --> 00:07:19,840 cos the turnover's so high. 170 00:07:19,880 --> 00:07:23,560 My mum, you'll say, "Oh, what happened to Brenda or Enid?" 171 00:07:23,600 --> 00:07:25,320 Obviously I've got favourites. 172 00:07:25,360 --> 00:07:28,760 She'll say, "Oh, they're no longer with us." 173 00:07:28,800 --> 00:07:30,240 - Oh. - Yeah. 174 00:07:31,920 --> 00:07:36,760 {\an8}I'm piping the eclairs onto the sheet. 175 00:07:36,800 --> 00:07:39,120 {\an8}A bit thinner than I wanted it, but... 176 00:07:39,160 --> 00:07:40,560 They do look good, so I'm happy. 177 00:07:40,600 --> 00:07:44,800 Now I have to bake for 20 to 25 minutes, until puffed and golden. 178 00:07:47,400 --> 00:07:51,840 They could be a bit thicker, so that is my only worry. 179 00:07:51,880 --> 00:07:56,680 - 20 to 25 minutes. How long are you baking yours, Aiyla? - 22. 180 00:07:56,720 --> 00:07:59,040 CLOCK BEEPS This is the longest part. 181 00:07:59,080 --> 00:08:01,160 I should've been more careful adding the eggs in. 182 00:08:04,760 --> 00:08:07,040 There's a couple of things you can do with an eclair. 183 00:08:07,080 --> 00:08:10,040 I like to use mine as a toothpaste dispenser. 184 00:08:11,200 --> 00:08:13,480 {\an1}HARRY MAKES A SQUELCHING SOUND 185 00:08:13,520 --> 00:08:14,840 There we are. 186 00:08:14,880 --> 00:08:16,480 30 minutes, bakers. 187 00:08:16,520 --> 00:08:20,000 You've got 30 minutes left. 188 00:08:20,040 --> 00:08:21,200 You're halfway through. 189 00:08:22,760 --> 00:08:24,600 While the choux pastry bakes... 190 00:08:24,640 --> 00:08:28,000 100 grams. Yeah. 191 00:08:28,040 --> 00:08:31,120 ..there is limited time to master the ganache. 192 00:08:31,160 --> 00:08:34,360 I've never made ganache. Wait, I think I've done it once, actually, 193 00:08:34,400 --> 00:08:37,080 but it was quite a long time ago. I think it's quite simple. 194 00:08:37,120 --> 00:08:40,040 Heat in a microwave on a high power, stirring every 30 seconds 195 00:08:40,080 --> 00:08:41,760 until the chocolate has completely melted. 196 00:08:41,800 --> 00:08:42,920 30 seconds. 197 00:08:44,080 --> 00:08:47,840 White chocolate must be melted gently, or it'll burn. 198 00:08:47,880 --> 00:08:50,960 {\an1}- MICROWAVE BEEPS - Oh, that's not melted. 199 00:08:51,000 --> 00:08:53,040 Too much heat too quickly... 200 00:08:53,080 --> 00:08:55,560 I'm just mixing it up, melting it. 201 00:08:55,600 --> 00:08:57,520 ..and it'll become lumpy and grainy. 202 00:08:57,560 --> 00:09:00,480 Transfer to a shallow container and leave to chill in the freezer. 203 00:09:00,520 --> 00:09:03,680 Today is more about timing. I'm just gonna try and get this to set 204 00:09:03,720 --> 00:09:04,800 as soon as possible. 205 00:09:06,960 --> 00:09:08,080 What-ho, Kitto. 206 00:09:10,040 --> 00:09:12,120 How's it going? 207 00:09:12,160 --> 00:09:13,680 It's going OK. 208 00:09:13,720 --> 00:09:15,160 Yeah, how was yesterday? I sensed 209 00:09:15,200 --> 00:09:17,040 that you were a bit disappointed with it. 210 00:09:17,080 --> 00:09:19,080 I know that I can do better. 211 00:09:19,120 --> 00:09:22,600 - Yeah. So, what are you gonna do? - I am gonna be better. 212 00:09:22,640 --> 00:09:25,920 Yeah. Is there anything you do to try to motivate yourself? 213 00:09:25,960 --> 00:09:27,600 So, I keep on manifesting. 214 00:09:27,640 --> 00:09:30,120 Oh, manifesting, what's that? I must try that. 215 00:09:30,160 --> 00:09:32,480 - Repeating the words in your head, I think. - Yeah. 216 00:09:32,520 --> 00:09:33,560 Judges won't kick me out. 217 00:09:33,600 --> 00:09:35,240 - The judges won't kick me out. - The judges won't kick me out. 218 00:09:35,280 --> 00:09:36,640 - The judges won't kick me out. - I won't get fired, 219 00:09:36,680 --> 00:09:38,400 - I won't get fired again. - My choux pastry's gonna be... 220 00:09:38,440 --> 00:09:41,360 - I won't get fired, like I was on Stars in Their Eyes. - ..amazing. 221 00:09:41,400 --> 00:09:44,600 - So, how are you on choux pastry? - I am normally very good at it, 222 00:09:44,640 --> 00:09:47,840 but this one isn't seeming to go that well. 223 00:09:47,880 --> 00:09:50,520 - Mm. - They're not really puffing up that much. - No. 224 00:09:50,560 --> 00:09:51,800 Well, give 'em a chance. 225 00:09:51,840 --> 00:09:53,280 I suppose they feel self-conscious 226 00:09:53,320 --> 00:09:55,000 with you staring at them the whole time. 227 00:09:55,040 --> 00:09:58,680 - Oh. Fine. I'll give them their space. - Yeah. 228 00:09:58,720 --> 00:10:02,120 To set the ganache, the bakers must cool it in the freezer. 229 00:10:02,160 --> 00:10:03,680 I think it's set now. 230 00:10:03,720 --> 00:10:06,360 Gosh, that freezer is very cold. 231 00:10:06,400 --> 00:10:10,200 I'm just adding my set ganache into the cold mixing bowl. 232 00:10:10,240 --> 00:10:12,120 So, I'm just gonna add the double cream to this. 233 00:10:12,160 --> 00:10:16,240 It says whip it until stiff peaks, so... 234 00:10:16,280 --> 00:10:17,680 Stiff peaks. 235 00:10:17,720 --> 00:10:20,320 If the bakers overwhip the ganache... 236 00:10:20,360 --> 00:10:22,600 The thing about ganache, it's really easy to overwhip. 237 00:10:22,640 --> 00:10:24,040 ..it will split. 238 00:10:24,080 --> 00:10:26,320 Right, mine's whipping now. 239 00:10:26,360 --> 00:10:30,160 Urgh. I think I might've overwhipped that. That's a shame. 240 00:10:30,200 --> 00:10:32,440 If you squeeze an eclair, you get a noise. 241 00:10:32,480 --> 00:10:33,480 {\an1}IT HONKS 242 00:10:33,520 --> 00:10:35,280 Yeah. If you've got a few of them, 243 00:10:35,320 --> 00:10:38,640 of all different lengths, you can play a tune. 244 00:10:38,680 --> 00:10:42,520 {\an7}HORN MUSIC PLAYS 245 00:10:42,560 --> 00:10:45,920 15 minutes, bakers. You've got 15 minutes left. 246 00:10:45,960 --> 00:10:48,800 Any requests? Sweet Caroline? OK. 247 00:10:48,840 --> 00:10:56,080 {\an8}SWEET CAROLINE PLAYS 248 00:10:58,680 --> 00:11:00,600 {\an8}We've got 15 minutes left, 249 00:11:00,640 --> 00:11:03,520 {\an8}and these have got eight minutes left in the oven. 250 00:11:03,560 --> 00:11:05,760 {\an8}The judges are looking for crisp, light choux. 251 00:11:06,960 --> 00:11:10,960 {\an8}- They're big. - Ooh, my chouxs are looking messy. 252 00:11:11,000 --> 00:11:13,160 {\an8}Mine aren't puffing up at all. 253 00:11:13,200 --> 00:11:15,160 {\an8}If they open the oven too soon... 254 00:11:15,200 --> 00:11:18,240 {\an8}I don't want them to be overbaked, so I'm gonna take them out now. 255 00:11:18,280 --> 00:11:21,240 {\an8}..the steam escapes, and the choux will collapse. 256 00:11:24,840 --> 00:11:28,640 {\an8}Give them one more minute, just because I want them to be crispy. 257 00:11:28,680 --> 00:11:32,360 {\an8}I feel pretty confident in my eclairs. They look really nice. 258 00:11:32,400 --> 00:11:36,120 {\an8}And thankfully, they puffed up. The most important bit. 259 00:11:36,160 --> 00:11:37,440 {\an8}Oh, my god, I think they're burnt. 260 00:11:39,520 --> 00:11:40,720 I'm taking 'em out now. 261 00:11:43,960 --> 00:11:45,200 {\an8}Holy moly. 262 00:11:45,240 --> 00:11:47,120 {\an7}KITTO SIGHS 263 00:11:47,160 --> 00:11:48,720 {\an8}I think I'm gonna get them out now. 264 00:11:48,760 --> 00:11:51,080 {\an8}They're really, really flat. 265 00:11:51,120 --> 00:11:53,200 {\an8}Oh, my god, they are burnt. 266 00:12:06,760 --> 00:12:09,200 {\an8}I'm just gonna check the inside, oh, my god! 267 00:12:11,000 --> 00:12:12,720 Luckily, the good ones didn't go. 268 00:12:12,760 --> 00:12:14,680 {\an8}They're a bit flat though, which I'm kind of annoyed about. 269 00:12:14,720 --> 00:12:18,000 They're not as puffy as I'd like them to be. Urgh, god. 270 00:12:18,040 --> 00:12:20,880 {\an8}Two, four, six, eight, ten, twelve. 271 00:12:20,920 --> 00:12:22,800 {\an8}- Two, four, six, eight. - Ten. 272 00:12:22,840 --> 00:12:24,720 - No, where's the 10? - I don't know. - It's eight. 273 00:12:24,760 --> 00:12:28,200 One, two, three, four, five, six, seven, eight, nine...ten. 274 00:12:28,240 --> 00:12:30,760 - Do you know I have 11 fingers? Ready? - Yeah, go on. 275 00:12:30,800 --> 00:12:33,360 One, two, miss three, four, five, six, 276 00:12:33,400 --> 00:12:35,240 seven, eight, nine, ten, eleven. 277 00:12:36,520 --> 00:12:38,120 Magic trick. 278 00:12:38,160 --> 00:12:40,520 - I don't understand how you did that. - Yeah. No one will. 279 00:12:40,560 --> 00:12:44,360 - One, two, skip a few, 99, 100. - Yeah. 280 00:12:44,400 --> 00:12:46,920 I'm making the mango icing. 281 00:12:46,960 --> 00:12:48,240 Have you done the glaze? 282 00:12:48,280 --> 00:12:49,880 I'm making my glaze now. 283 00:12:49,920 --> 00:12:52,800 OK, to make the icing, put the raw icing sugar in a medium bowl. 284 00:12:52,840 --> 00:12:55,040 {\an8}This is not making a thick glaze. 285 00:12:55,080 --> 00:12:56,640 {\an8}It's making a sugary mess. 286 00:12:56,680 --> 00:12:58,040 {\an8}Ew, I don't like that. 287 00:13:00,320 --> 00:13:01,720 No. Mango is not for me. 288 00:13:03,120 --> 00:13:04,960 Here's another thing you can do with an eclair, 289 00:13:05,000 --> 00:13:06,280 {\an8}eclair darts. 290 00:13:09,160 --> 00:13:11,000 Double top! 291 00:13:11,040 --> 00:13:13,880 Ten minutes, bakers. You've got ten minutes left. 292 00:13:13,920 --> 00:13:14,920 Oh, no. 293 00:13:14,960 --> 00:13:19,280 Could plate them like this, but then that's only giving them 4. 294 00:13:20,520 --> 00:13:21,560 {\an8}Yeah, I do need to get a move on. 295 00:13:21,600 --> 00:13:23,880 {\an8}I thought I was good for time, but I'm really not. 296 00:13:23,920 --> 00:13:26,520 {\an8}Oh, come on, chouxs. 297 00:13:26,560 --> 00:13:28,160 {\an8}I'm cutting this very bad. 298 00:13:28,200 --> 00:13:30,000 {\an8}The thing with the technical is making it really neat, 299 00:13:30,040 --> 00:13:32,280 {\an8}cos the competition is so good. 300 00:13:32,320 --> 00:13:34,120 {\an8}I actually really like making eclairs. 301 00:13:34,160 --> 00:13:36,560 I don't know why, but it's just really satisfying. 302 00:13:36,600 --> 00:13:39,600 {\an8}They didn't puff up. The ganache has split as well. 303 00:13:41,080 --> 00:13:43,120 {\an8}I'm just gonna do this. Plop. 304 00:13:44,280 --> 00:13:45,520 {\an8}One choux is done. 305 00:13:45,560 --> 00:13:46,760 {\an8}OK, I'm happy with that one. 306 00:13:48,200 --> 00:13:50,600 {\an8}I think this is my favourite technical. 307 00:13:50,640 --> 00:13:53,560 {\an8}I've got an idea. I know it'd only be making three, 308 00:13:53,600 --> 00:13:57,000 but what if I did them and just put the other one on top of it? 309 00:13:57,040 --> 00:13:59,280 {\an8}Ah, that's still hot, it's kind of melting. 310 00:14:01,840 --> 00:14:04,600 {\an8}I'm hoping they look shop-bought. That would be the best compliment. 311 00:14:04,640 --> 00:14:06,680 {\an8}They definitely do not look like shop-bought. 312 00:14:06,720 --> 00:14:08,120 {\an8}I've got six, at least. 313 00:14:08,160 --> 00:14:10,080 {\an8}I'd rather have three complete ones. 314 00:14:10,120 --> 00:14:11,760 Five minutes, bakers. 315 00:14:11,800 --> 00:14:13,760 Oh, my god. 316 00:14:13,800 --> 00:14:15,640 {\an8}- Right. - You can do this, you can do this. 317 00:14:16,960 --> 00:14:18,720 {\an8}I'm feeling pretty confident. 318 00:14:20,240 --> 00:14:23,320 {\an8}Have I got to put diced mango and passion fruit inside it? 319 00:14:23,360 --> 00:14:24,800 {\an8}Are you joking me? 320 00:14:24,840 --> 00:14:25,920 {\an8}They're gonna get it on top. 321 00:14:27,240 --> 00:14:29,760 {\an8}OK, doing the glaze, doing the glaze. 322 00:14:29,800 --> 00:14:34,080 I'm nervous, because they may not taste the greatest. 323 00:14:34,120 --> 00:14:35,520 How long do we have left? 324 00:14:35,560 --> 00:14:38,240 - One minute, bakers. - Oh, my... 325 00:14:38,280 --> 00:14:39,360 {\an8}Oh, god. 326 00:14:40,480 --> 00:14:43,320 {\an8}- I've got to put passion fruit on yet. - That one's tilting. 327 00:14:43,360 --> 00:14:46,600 {\an8}The inside is so pretty. Stay on, stay on. 328 00:14:46,640 --> 00:14:48,320 {\an8}Oh, my... 329 00:14:50,760 --> 00:14:51,920 {\an8}They look horrible. 330 00:14:53,400 --> 00:14:54,880 {\an8}Ha, ha, they look mint. 331 00:14:54,920 --> 00:14:56,760 Time's up, bakers. 332 00:14:56,800 --> 00:14:58,680 Time's up. 333 00:14:58,720 --> 00:14:59,880 Step away from your bakes. 334 00:15:00,920 --> 00:15:01,960 Argh. 335 00:15:02,000 --> 00:15:04,120 Bakers, if you could bring your perfect eclairs 336 00:15:04,160 --> 00:15:07,960 and place them behind the photographs of yourselves on the front table. 337 00:15:08,000 --> 00:15:09,920 {\an8}Wow, they look really good. 338 00:15:09,960 --> 00:15:13,720 {\an8}Yeah, they didn't rise, so I just had to compromise. 339 00:15:13,760 --> 00:15:15,520 Oh, that's a smart idea, Cole. 340 00:15:20,360 --> 00:15:22,600 The bakers' mango and passion fruit eclairs 341 00:15:22,640 --> 00:15:25,400 now face the judgement of Rav and Liam. 342 00:15:25,440 --> 00:15:27,560 Nice to see 'em, it's Rav and Liam. 343 00:15:30,840 --> 00:15:34,280 {\an8}We were looking for six perfect eclairs, 344 00:15:34,320 --> 00:15:38,760 {\an8}filled with a whipped mango and salted white chocolate ganache, 345 00:15:38,800 --> 00:15:41,520 {\an8}topped with a mango icing and some chopped pistachios. 346 00:15:41,560 --> 00:15:44,280 {\an8}And they have no idea whose is whose. 347 00:15:44,320 --> 00:15:46,520 - Shall we start here? - Yes. 348 00:15:48,040 --> 00:15:49,440 {\an8}We do have six. 349 00:15:49,480 --> 00:15:51,440 {\an8}The eclairs, though, are a little bit rough. 350 00:15:51,480 --> 00:15:54,280 {\an8}It looks like there was an issue with the piping of the eclairs, 351 00:15:54,320 --> 00:15:57,240 {\an8}and the icing is also quite messy. 352 00:16:00,080 --> 00:16:01,720 {\an8}The choux isn't quite there. 353 00:16:01,760 --> 00:16:04,320 {\an8}Although it looks baked, it's too tight. 354 00:16:04,360 --> 00:16:06,040 You might've added too much egg. 355 00:16:06,080 --> 00:16:08,000 You just needed more of a delicate touch. 356 00:16:08,040 --> 00:16:09,440 OK, next one. 357 00:16:12,040 --> 00:16:13,720 {\an8}These ones are great. 358 00:16:13,760 --> 00:16:18,080 {\an8}Great puff, your ganache is well piped as well, so almost spot on. 359 00:16:21,200 --> 00:16:23,920 The balance in everything is very good here. 360 00:16:23,960 --> 00:16:25,800 The choux is light and crisp, 361 00:16:25,840 --> 00:16:28,920 {\an8}the filling is very delicate. Very good. 362 00:16:28,960 --> 00:16:31,160 Next one. 363 00:16:31,200 --> 00:16:33,040 We have three instead of six. 364 00:16:33,080 --> 00:16:34,760 Way too many eggs in the choux mixture, 365 00:16:34,800 --> 00:16:36,240 {\an8}cos it's almost like a pancake. 366 00:16:36,280 --> 00:16:39,240 The filling does look quite nice, and the icing on top as well. 367 00:16:41,480 --> 00:16:45,200 {\an8}The choux on this is made incorrectly. It's very flat. 368 00:16:45,240 --> 00:16:48,000 And it's overbaked. It tastes more like a biscuit. 369 00:16:48,040 --> 00:16:52,840 The ganache, it actually has split, but the icing is very good. 370 00:16:52,880 --> 00:16:53,920 OK, next one. 371 00:16:57,360 --> 00:16:59,080 {\an8}We needed six, not four. 372 00:16:59,120 --> 00:17:00,720 Your choux pastry's slightly flat. 373 00:17:03,720 --> 00:17:05,480 There's too many eggs in the choux pastry, 374 00:17:05,520 --> 00:17:06,840 {\an8}which is why they're so flat. 375 00:17:06,880 --> 00:17:11,280 {\an8}The ganache filling is overworked, so it tastes quite split. 376 00:17:11,320 --> 00:17:12,360 Last one. 377 00:17:15,560 --> 00:17:19,840 - OK. - The filling inside looks like it's the correct texture, 378 00:17:19,880 --> 00:17:21,720 because it's been piped really beautifully. 379 00:17:21,760 --> 00:17:25,200 - There is, like, one or two that are less neat than the others. - Hm-mmm. 380 00:17:25,240 --> 00:17:26,560 But overall, they look good. 381 00:17:26,600 --> 00:17:29,720 - Patisserie worthy, look at that. - Yes. - Cross-section is strong. 382 00:17:35,080 --> 00:17:38,720 The choux is made really well, it's really light, slightly crisp. 383 00:17:38,760 --> 00:17:40,800 The filing is really silky smooth. 384 00:17:40,840 --> 00:17:42,720 These are very, very delicate and beautiful. 385 00:17:43,800 --> 00:17:48,240 Rav and Liam will now place the eclairs from last to first. 386 00:17:48,280 --> 00:17:53,200 {\an8}In fifth place, we have this one. 387 00:17:53,240 --> 00:17:57,240 - Cole, next time I think add less eggs. - Cool. 388 00:17:57,280 --> 00:17:59,800 Kitto is fourth, Myla is third, 389 00:17:59,840 --> 00:18:03,240 leaving Aiyla and Miko competing for the top spot. 390 00:18:03,280 --> 00:18:08,240 {\an8}In second place, we have...this one. 391 00:18:08,280 --> 00:18:11,560 Aiyla, not the most aerated choux I've had, 392 00:18:11,600 --> 00:18:13,160 but it was baked really well, 393 00:18:13,200 --> 00:18:15,080 the ganache was class, and they were really neat. 394 00:18:15,120 --> 00:18:17,800 Which means, in first place 395 00:18:17,840 --> 00:18:20,640 we have this one. Miko, well done. 396 00:18:20,680 --> 00:18:23,120 {\an1}APPLAUSE 397 00:18:23,160 --> 00:18:25,040 The choux was baked really beautifully. 398 00:18:25,080 --> 00:18:27,320 We had six really neat eclairs, 399 00:18:27,360 --> 00:18:29,720 and the filling was wonderful too. Well done. 400 00:18:29,760 --> 00:18:31,040 Well done, Miko. 401 00:18:31,080 --> 00:18:32,360 How did you guys find the challenge? 402 00:18:32,400 --> 00:18:33,680 - Hard. - Yeah? 403 00:18:33,720 --> 00:18:35,400 I'm actually so pleased. 404 00:18:35,440 --> 00:18:39,080 When Liam said that my eclairs were well puffed, 405 00:18:39,120 --> 00:18:41,040 that was my favourite comment. 406 00:18:41,080 --> 00:18:43,840 I feel, like, quite low down in the competition, 407 00:18:43,880 --> 00:18:47,720 but I feel also like if I do well in the showstopper today, 408 00:18:47,760 --> 00:18:49,640 I think I won't be going home tonight. 409 00:18:49,680 --> 00:18:53,800 I feel a bit nervous. I really wanna get to finals week, 410 00:18:53,840 --> 00:18:55,880 and obviously coming from fourth, 411 00:18:55,920 --> 00:18:59,920 I need to work really hard to be safe. 412 00:19:03,840 --> 00:19:07,200 One challenge remains to decide who will be today's Star Baker, 413 00:19:07,240 --> 00:19:09,520 and who will go through to finals week, 414 00:19:09,560 --> 00:19:11,440 and who will be going home. 415 00:19:13,880 --> 00:19:15,040 Welcome back, bakers. 416 00:19:15,080 --> 00:19:16,360 For your showstopper challenge, 417 00:19:16,400 --> 00:19:19,880 Rav and Liam would like you to channel your inner Picassos, 418 00:19:19,920 --> 00:19:22,600 by creating self-PIE-traits. 419 00:19:22,640 --> 00:19:25,840 Your shortcrust pastry cases must have a savoury filling, 420 00:19:25,880 --> 00:19:28,440 and be decorated to reflect your personality. 421 00:19:28,480 --> 00:19:29,880 If you're a go-getting, 422 00:19:29,920 --> 00:19:31,160 straight out of bed in the morning, 423 00:19:31,200 --> 00:19:33,840 type of person, you might make a full English breakfast pie. 424 00:19:33,880 --> 00:19:37,600 Or if you smell strongly and like making people cry, 425 00:19:37,640 --> 00:19:39,640 you might make a cheese and onion pie. 426 00:19:39,680 --> 00:19:41,400 Like an onion, I have many layers, 427 00:19:41,440 --> 00:19:43,240 but the world refuses to see me as anything other 428 00:19:43,280 --> 00:19:45,520 than the presenter of a kids' baking show. 429 00:19:47,640 --> 00:19:51,160 You have two hours in which to make your self-PIE-traits. 430 00:19:51,200 --> 00:19:54,400 On your marks, get set, bake. 431 00:19:56,640 --> 00:19:59,000 Oh, my gosh, there's a grasshopper in my fridge. 432 00:20:00,240 --> 00:20:02,520 Guys, I've got a pet now. 433 00:20:02,560 --> 00:20:04,760 Come on, let's release you. 434 00:20:04,800 --> 00:20:07,960 Rav and Liam set us to make a shortcrust pastry pie, 435 00:20:08,000 --> 00:20:10,480 so I am making a shortcrust pastry pie. 436 00:20:11,560 --> 00:20:14,720 Yeah, I really hope everything just goes to plan, and then 437 00:20:14,760 --> 00:20:17,760 I'm hoping that my pie will be PIE-fect. 438 00:20:17,800 --> 00:20:19,280 I'm the next David Attenborough. 439 00:20:19,320 --> 00:20:23,720 - Paint your portrait, Mr Charles. - Go on then. What is this guy doing? 440 00:20:23,760 --> 00:20:26,920 {\an1}- RAV LAUGHS - What is this guy doing? 441 00:20:28,080 --> 00:20:29,200 What do you think? 442 00:20:29,240 --> 00:20:31,480 - You know what? - It's not bad. 443 00:20:31,520 --> 00:20:33,520 - It's not bad. - That's pretty good, you know. 444 00:20:33,560 --> 00:20:35,080 Why don't you do Harry? 445 00:20:35,120 --> 00:20:37,480 I know you'll be tempted just to draw a big egg. 446 00:20:43,720 --> 00:20:44,720 I'm not having it. 447 00:20:46,800 --> 00:20:47,920 Picasso. 448 00:20:49,240 --> 00:20:52,840 Oh, yeah. Woohoo. 449 00:20:52,880 --> 00:20:57,160 For today's showstopper, we've asked the bakers to make a self-PIE-trait, 450 00:20:57,200 --> 00:20:59,920 so a picture of themselves in a pie. 451 00:20:59,960 --> 00:21:01,560 It must be savoury, 452 00:21:01,600 --> 00:21:04,080 and it must be enough to feed about eight people. 453 00:21:04,120 --> 00:21:06,120 So, my decoration, that's the bit I'm nervous about, 454 00:21:06,160 --> 00:21:09,280 because it's me, but I'm not very good at art. 455 00:21:09,320 --> 00:21:11,760 It'll be really nice to see if they can tie 456 00:21:11,800 --> 00:21:14,640 the flavours of the pie with their personalities. 457 00:21:14,680 --> 00:21:16,400 If your favourite dinner is, like, a roast dinner, 458 00:21:16,440 --> 00:21:18,200 do, like, a roast dinner in a pie. 459 00:21:18,240 --> 00:21:22,000 Bit of gravy, roast chicken, brussels sprouts, potatoes, 460 00:21:22,040 --> 00:21:24,440 stuffing. No, that's Christmas dinner, innit? 461 00:21:24,480 --> 00:21:26,280 I want those fillings to be delicious, 462 00:21:26,320 --> 00:21:28,200 so they have to be well seasoned. 463 00:21:28,240 --> 00:21:31,960 My mum makes a good chicken pie, but I prefer mine. 464 00:21:32,000 --> 00:21:33,920 She only does pastry on the top. 465 00:21:33,960 --> 00:21:36,360 We don't want any soggy bottoms today, of course, 466 00:21:36,400 --> 00:21:39,080 and that could happen if the filling itself is too wet, 467 00:21:39,120 --> 00:21:42,320 or if they put the pie in the oven when the pastry's still warm, 468 00:21:42,360 --> 00:21:43,720 or they don't bake it for long enough. 469 00:21:43,760 --> 00:21:45,160 I'm just chilling the pastry, 470 00:21:45,200 --> 00:21:46,880 so that the butter doesn't start melting 471 00:21:46,920 --> 00:21:49,720 before I actually, like, roll it out and put it in my tin. 472 00:21:49,760 --> 00:21:51,640 There's loads of ways that the bakers can bring 473 00:21:51,680 --> 00:21:53,280 their pastry designs to life. 474 00:21:53,320 --> 00:21:56,680 Coloured egg washes, vegetables, cheeses, 475 00:21:56,720 --> 00:21:57,960 a bit of painting, maybe. 476 00:21:58,000 --> 00:22:00,560 But most importantly, I want to see their face 477 00:22:00,600 --> 00:22:02,920 made out of pastry. 478 00:22:02,960 --> 00:22:05,920 Art and flavour...collide. 479 00:22:08,440 --> 00:22:11,320 - Hello. - How are you, Miko? - I'm good, how are you? 480 00:22:11,360 --> 00:22:14,560 Good. Tell us about your self-PIE-trait. 481 00:22:14,600 --> 00:22:16,280 For my self-PIE-trait, 482 00:22:16,320 --> 00:22:20,280 I'm making a Malaysian curry, potato, and chicken pie. 483 00:22:20,320 --> 00:22:21,840 - Mm. - Nice. 484 00:22:21,880 --> 00:22:23,640 - It smells incredible. - It does. 485 00:22:23,680 --> 00:22:25,160 And what are you doing for your decoration? 486 00:22:25,200 --> 00:22:26,440 So, for my decoration, 487 00:22:26,480 --> 00:22:30,520 I'm going to make my face out of shortcrust, and my bunny. 488 00:22:30,560 --> 00:22:31,880 You love your bunny! 489 00:22:31,920 --> 00:22:35,520 - I love my bunny. - Aw. - LAUGHTER 490 00:22:35,560 --> 00:22:37,400 That's awesome. 491 00:22:37,440 --> 00:22:38,960 Miko and her bunny, Bubbles, 492 00:22:39,000 --> 00:22:41,760 will adorn her chicken, peas, and potato pie 493 00:22:41,800 --> 00:22:44,920 that she's seasoning with homemade Malaysian curry paste. 494 00:22:46,440 --> 00:22:50,920 And with your pastry at the bottom of your pie, are you blind baking? 495 00:22:50,960 --> 00:22:53,440 Er, no, I have a set time. 496 00:22:53,480 --> 00:22:56,120 - You're not blind baking? - No, I'm not blind baking. 497 00:22:57,200 --> 00:22:59,440 Wait, guys, how many people are doing chicken? 498 00:22:59,480 --> 00:23:01,440 Everyone's doing chicken pie, 499 00:23:01,480 --> 00:23:02,800 so I'm kind of happy I'm not doing chicken pie, 500 00:23:02,840 --> 00:23:04,800 cos then if mine wasn't as good, it would be... 501 00:23:04,840 --> 00:23:06,800 ..have lots of other comparisons. 502 00:23:06,840 --> 00:23:09,320 Aiyla's hoping that by standing out from the crowd, 503 00:23:09,360 --> 00:23:12,200 she'll help secure a place in finals week. 504 00:23:12,240 --> 00:23:16,120 So, you come second the last three techies, I think, didn't you? 505 00:23:16,160 --> 00:23:18,080 - Yes. - That must be very frustrating. 506 00:23:18,120 --> 00:23:20,640 - It is frustrating not to get first, but... - Urgh. - ..at least it wasn't, 507 00:23:20,680 --> 00:23:21,680 at least it wasn't third. 508 00:23:21,720 --> 00:23:23,480 How do you cope with that frustration? 509 00:23:23,520 --> 00:23:25,120 Pour it into my showstopper. 510 00:23:25,160 --> 00:23:28,320 - Yeah. Take the frustration... - Yeah. 511 00:23:28,360 --> 00:23:30,560 - ..cube it up... - And chuck it away. 512 00:23:30,600 --> 00:23:33,440 - ..dice it into small pieces, and add it to the pie. - Yeah. 513 00:23:33,480 --> 00:23:35,080 - Yeah. Frustration pie. - Adds a bit of flavour. 514 00:23:35,120 --> 00:23:38,160 They always say that love's the best ingredient. No. Frustration is. 515 00:23:39,480 --> 00:23:40,520 As well as love, 516 00:23:40,560 --> 00:23:44,680 Aiyla's packing her samosa-style pie with a vegetable and paneer filling, 517 00:23:44,720 --> 00:23:47,360 seasoned with garam masala and chillies, 518 00:23:47,400 --> 00:23:51,400 and serving it with a coconut chutney, and a mint chutney. 519 00:23:51,440 --> 00:23:54,520 Do you think it's saucy enough to not be dry in there? 520 00:23:54,560 --> 00:23:56,160 - No, it's not dry. - OK. 521 00:23:56,200 --> 00:23:58,560 I think definitely with the chutney, it's a good balance. 522 00:23:58,600 --> 00:24:01,360 - It's my aunt's recipe. - OK. 523 00:24:01,400 --> 00:24:04,960 So, on a scale of one to ten, how spicy is your pie today? 524 00:24:05,000 --> 00:24:07,360 - To be fair, you've got the yogurt with it. - OK, cool. 525 00:24:07,400 --> 00:24:09,960 - So, it kind of cools it out. - OK...OK, I trust you. 526 00:24:10,000 --> 00:24:12,680 All the bakers are making savoury fillings... 527 00:24:12,720 --> 00:24:16,000 I'm soaking the paneer in boiling water, 528 00:24:16,040 --> 00:24:17,440 and just stirring it a few times, 529 00:24:17,480 --> 00:24:22,680 just so you get rid of that, like, acidic, like, vinegary-ness to it. 530 00:24:22,720 --> 00:24:23,920 Chicken going in. 531 00:24:23,960 --> 00:24:26,960 ..and are aiming to bring some texture and stand-out flavour 532 00:24:27,000 --> 00:24:28,160 to their pies. 533 00:24:28,200 --> 00:24:32,200 It's say it's medium spicy. I mean, I can handle it. 534 00:24:32,240 --> 00:24:34,880 You know what? The chestnuts are the same texture as the chicken, 535 00:24:34,920 --> 00:24:38,040 but it gives it that extra flavour, and it's just so good. 536 00:24:38,080 --> 00:24:39,440 Mm, that does taste good. 537 00:24:39,480 --> 00:24:42,760 Maybe a bit more pepper. Just have a little bit of a kick. 538 00:24:42,800 --> 00:24:46,960 I'm a hockey goalkeeper, and I play for my club. 539 00:24:47,000 --> 00:24:50,000 Kitto's hoping to save himself a place in the final, 540 00:24:50,040 --> 00:24:52,000 with his hockey-inspired design. 541 00:24:52,040 --> 00:24:54,520 How are you going to create your features? 542 00:24:54,560 --> 00:24:57,720 So, some people 543 00:24:57,760 --> 00:25:02,640 - are doing, like, their face, but I'm doing... - PIE-trait. 544 00:25:02,680 --> 00:25:04,280 - ..me, like... - Oh, you're doing the whole of you. 545 00:25:04,320 --> 00:25:07,600 - ..in my hockey gear... - Yeah. - ..with the thing behind me. 546 00:25:07,640 --> 00:25:09,640 What we might call a wide shot. 547 00:25:09,680 --> 00:25:12,480 - Yeah. - How do you think you can turn this around? 548 00:25:12,520 --> 00:25:14,960 - I'm just hoping that... Oh! - Doing your best? 549 00:25:15,000 --> 00:25:18,000 Yeah. I really wanna get through to finals week. 550 00:25:19,120 --> 00:25:22,200 Kitto's keen to show the judges that he's still in the game, 551 00:25:22,240 --> 00:25:25,000 filling his pastry with gammon, chicken, and leeks, 552 00:25:25,040 --> 00:25:27,160 seasoned with rosemary and thyme. 553 00:25:28,280 --> 00:25:31,360 The tricky thing with gammon is just salt levels, right? 554 00:25:31,400 --> 00:25:34,040 - Yes. - Just making sure the whole thing isn't too smoky or salty. 555 00:25:34,080 --> 00:25:36,360 - Yes. - How many times have you made this? 556 00:25:36,400 --> 00:25:39,120 - I've done quite a lot of practice for it. - Great. 557 00:25:39,160 --> 00:25:42,800 It's just, in the pressure of the tent, anything can happen. 558 00:25:42,840 --> 00:25:45,000 And it feels quite calm and serene here. 559 00:25:45,040 --> 00:25:47,400 - You've made this a few times. - Yes. 560 00:25:47,440 --> 00:25:50,360 I would taste as you go, especially when it comes to the herbs. 561 00:25:50,400 --> 00:25:51,760 {\an1}- Not too overpowering. - LAUGHTER 562 00:25:51,800 --> 00:25:54,880 - Thank you. - Yeah. - Good luck. - All right, nice one, Kitto. - Thank you. 563 00:25:54,920 --> 00:25:56,480 Right, I need to take these out now. 564 00:25:57,480 --> 00:26:01,360 {\an8}Just rolling out the dough to put in the tin. 565 00:26:01,400 --> 00:26:05,200 {\an8}The judges will be expecting perfectly rolled shortcrust pastry. 566 00:26:07,680 --> 00:26:10,200 {\an8}Oh, this isn't the rolling pin. 567 00:26:10,240 --> 00:26:13,600 {\an8}It's clingfilm. Whoops. 568 00:26:13,640 --> 00:26:16,640 {\an8}This is the worst part. This is the part I always dread. 569 00:26:16,680 --> 00:26:19,360 {\an8}Overwork it and it risks being tough. 570 00:26:20,840 --> 00:26:24,360 {\an8}Stupid dough. I actually hate this dough. 571 00:26:24,400 --> 00:26:27,400 {\an8}Too thin, and the pie case could crack or crumble. 572 00:26:28,440 --> 00:26:31,600 When I make it at home, I patch it up, so it's sound. 573 00:26:31,640 --> 00:26:33,840 {\an8}This is a very sticky dough. 574 00:26:35,280 --> 00:26:37,440 Most of the bakers are pre-baking their pastry, 575 00:26:37,480 --> 00:26:39,720 before they add their fillings. 576 00:26:39,760 --> 00:26:42,160 {\an8}With any of my pies I've made, I've never blind baked, 577 00:26:42,200 --> 00:26:46,960 {\an8}and not everyone's doing blind baking, so it's not, like, a must. 578 00:26:47,000 --> 00:26:48,360 - Hi, Miko. - Hi, Harry. 579 00:26:48,400 --> 00:26:50,880 So, what's all this talk about blind baking? What's that? 580 00:26:50,920 --> 00:26:52,360 Blind baking, pardon? 581 00:26:52,400 --> 00:26:54,960 Sometimes they say, "Oh, have you blind baked it?" 582 00:26:55,000 --> 00:26:56,800 It seems a bit dangerous to me. 583 00:26:56,840 --> 00:27:00,400 Yeah, blind baking. I prefer to go by the timer, 584 00:27:00,440 --> 00:27:03,720 so I'm put...I'm gonna put it in for 45 minutes. 585 00:27:06,680 --> 00:27:09,880 Yeah, it seems kind of violent, 586 00:27:09,920 --> 00:27:14,160 {\an8}but it works, because now it fits. 587 00:27:14,200 --> 00:27:16,000 For the bakers who are blind baking, 588 00:27:16,040 --> 00:27:19,120 it's essential that they start by adding parchment paper, 589 00:27:19,160 --> 00:27:22,600 to stop the baking beans from sticking to the pastry... 590 00:27:22,640 --> 00:27:26,200 So, I'm gonna bake it 15 minutes with the baking beans. 591 00:27:26,240 --> 00:27:29,720 ..and use their weight to hold the crust's shape. 592 00:27:29,760 --> 00:27:33,520 I'm blind baking it for eight minutes with the baking beans on. 593 00:27:33,560 --> 00:27:35,360 I don't even know what they do, to be honest. 594 00:27:35,400 --> 00:27:38,080 {\an8}I'm just gonna chuck a bit of egg wash inside of the pastry. 595 00:27:38,120 --> 00:27:40,920 {\an8}That might help it, in case any of the cracks do get bigger. 596 00:27:40,960 --> 00:27:43,480 {\an8}But one of the blind bakers has other plans. 597 00:27:43,520 --> 00:27:45,680 {\an8}Just gonna pour the beads into here. 598 00:27:45,720 --> 00:27:50,880 {\an8}- Oh, my god, get out of here. - Let's put you in here. 599 00:27:50,920 --> 00:27:52,200 {\an8}I'm cooking it for 15 minutes. 600 00:27:52,240 --> 00:27:56,560 But whatever method they use, all the bakers need a solid pie base... 601 00:27:56,600 --> 00:28:00,200 {\an8}- MYLA GASPS - Oh, I hate this so much. 602 00:28:00,240 --> 00:28:03,720 {\an8}..or they won't be able to create their self-PIE-traits. 603 00:28:03,760 --> 00:28:07,200 {\an8}Right. It's too soft. You know how annoying it is? 604 00:28:08,880 --> 00:28:10,720 Putting that in the freezer. 605 00:28:10,760 --> 00:28:13,120 Just need to make sure my pie goes well, 606 00:28:13,160 --> 00:28:15,080 cos I wanna go into finals week. 607 00:28:20,360 --> 00:28:23,040 While most of the bakers are blind baking their pastry 608 00:28:23,080 --> 00:28:25,240 for their self-PIE-traits... 609 00:28:25,280 --> 00:28:27,200 Everyone's got their pies in. 610 00:28:27,240 --> 00:28:30,040 Most people are doing blind baking, except for me and Miko. 611 00:28:30,080 --> 00:28:33,360 {\an8}..Myla and Miko are still shaping their dough. 612 00:28:33,400 --> 00:28:35,120 {\an8}Needs to go in the oven pretty soon. 613 00:28:35,160 --> 00:28:38,360 {\an8}Last time I did it, I did it about ten times. 614 00:28:38,400 --> 00:28:40,160 {\an8}Right, that looks OK now. 615 00:28:40,200 --> 00:28:41,480 Hi, Cole. 616 00:28:41,520 --> 00:28:45,920 You're familiar with the portrait artists of Montmartre, presumably. 617 00:28:47,800 --> 00:28:50,200 I'm just gonna do your portrait, if I may. 618 00:28:50,240 --> 00:28:53,760 - Oh, cool. - Just look at me a sec. Yeah, OK. 619 00:28:53,800 --> 00:28:55,320 Yeah, it's not bad, you know. 620 00:28:55,360 --> 00:28:58,440 Now, there's no obligation to buy, obviously, 621 00:28:59,440 --> 00:29:00,800 but what do you think of that? 622 00:29:02,720 --> 00:29:04,080 Oh, that is mint. 623 00:29:04,120 --> 00:29:05,880 I can sign it for you, if you like. 624 00:29:05,920 --> 00:29:08,840 One hour left, bakers, you're halfway through. 625 00:29:08,880 --> 00:29:10,400 Oh, my god! 626 00:29:10,440 --> 00:29:14,080 Rav and Liam are expecting well-seasoned fillings... 627 00:29:14,120 --> 00:29:15,840 {\an8}Season to taste with both herbs, salt, and pepper. 628 00:29:15,880 --> 00:29:17,640 I might put a bit of tarragon in it as well. 629 00:29:19,760 --> 00:29:21,400 ..that are packed with flavour. 630 00:29:21,440 --> 00:29:23,000 And then a little bit more of the garam masala, 631 00:29:23,040 --> 00:29:24,640 cos it's not chilli enough for me. 632 00:29:24,680 --> 00:29:28,920 Some herbs, not too many. So, there's rosemary, thyme. 633 00:29:28,960 --> 00:29:32,440 I've already put a bit of this in, but didn't put a lot in. 634 00:29:32,480 --> 00:29:34,360 After a disappointing morning, 635 00:29:34,400 --> 00:29:37,640 Cole is playing it safe with his self-PIE-trait. 636 00:29:37,680 --> 00:29:41,640 I'm keeping it simple. Chicken, mushroom, and leek pie, 637 00:29:41,680 --> 00:29:44,680 with me on it, cos it's a self-portrait, innit? 638 00:29:44,720 --> 00:29:48,600 - And how did this go in practice? - When I did it in practice, one time, 639 00:29:48,640 --> 00:29:50,880 the bottom of it was, like, kind of raw, 640 00:29:50,920 --> 00:29:53,960 so I'm doing it with blind baking today. 641 00:29:54,000 --> 00:29:55,480 So, you're blind baking the base, 642 00:29:55,520 --> 00:29:57,560 filling it, and then putting a lid on it? 643 00:29:57,600 --> 00:29:59,120 - Ah, OK. - Nice. 644 00:30:00,680 --> 00:30:02,720 Cole's aiming for a pub classic, 645 00:30:02,760 --> 00:30:04,800 and serving his pie with a side of mash, 646 00:30:04,840 --> 00:30:07,880 and filling it with chicken, mushroom, potato, and leeks. 647 00:30:10,160 --> 00:30:11,400 There's a leek in the pan. 648 00:30:11,440 --> 00:30:15,200 "There's a leek in the pan", he says. Ha-ha. 649 00:30:15,240 --> 00:30:18,880 - Do you reckon there'll be MUSH-room in my tin... - MUSH-room, ha-ha. 650 00:30:18,920 --> 00:30:19,920 ..to put all this in? 651 00:30:19,960 --> 00:30:22,760 You've had another one. Is that another one of your jokes? 652 00:30:22,800 --> 00:30:25,280 How do you check if chicken's cooked? Do you, like... 653 00:30:25,320 --> 00:30:26,640 Chase it round the garden. 654 00:30:27,920 --> 00:30:30,560 He's smiling, look. See that smile? Heh. 655 00:30:32,080 --> 00:30:33,080 Gonna take it out the oven. 656 00:30:34,440 --> 00:30:37,960 {\an8}The bakers need a firm pastry base and sides... 657 00:30:38,000 --> 00:30:39,480 {\an8}Yeah, great, that's baked. 658 00:30:41,080 --> 00:30:42,760 {\an8}Smells good. 659 00:30:42,800 --> 00:30:44,800 {\an8}..that is strong enough to hold their fillings. 660 00:30:45,840 --> 00:30:49,240 {\an8}My god. Right, I need to put my mix in. 661 00:30:49,280 --> 00:30:50,760 {\an8}So, the filling's in the fridge right now, 662 00:30:50,800 --> 00:30:53,240 {\an8}just cooling down, before I put it in the pie. 663 00:30:53,280 --> 00:30:56,280 {\an8}If it's too hot, then it'll make your pie all mushy. 664 00:30:56,320 --> 00:30:58,000 Put the mix in, put the top of the pie, 665 00:30:58,040 --> 00:31:00,040 and bake it all again for the time it should be. 666 00:31:00,080 --> 00:31:01,200 Put this on top. 667 00:31:01,240 --> 00:31:05,520 My filling is still hot, so, actually, it's warm now. 668 00:31:06,560 --> 00:31:08,520 - Hello, Myla. - Hello. - How are you? 669 00:31:08,560 --> 00:31:10,680 - Good, how are you? - Good, good. - Good. 670 00:31:10,720 --> 00:31:14,120 - Self-pie-trait. - Yeah. - Tell us, what's the plan? 671 00:31:14,160 --> 00:31:18,920 Oh, lord. Um, this is my chicken and chestnut pie, with peas and onions. 672 00:31:18,960 --> 00:31:22,280 It's gonna have me on, and then little ducks and... 673 00:31:22,320 --> 00:31:24,120 ..a little sun and... 674 00:31:24,160 --> 00:31:26,680 ..stuff like that. Like, stuff that I enjoy. And then it's, 675 00:31:26,720 --> 00:31:29,000 you're gonna have it with a mash and gravy. 676 00:31:29,040 --> 00:31:31,320 Mm. So, what's the cheese for? 677 00:31:31,360 --> 00:31:35,720 - The ducks. - Ah. - Liam likes cheese in his mash. - Do you know what? 678 00:31:35,760 --> 00:31:37,240 I might put a little bit in, because 679 00:31:37,280 --> 00:31:41,680 - I was either gonna put butter or cheese. - Do both. - Both. 680 00:31:42,800 --> 00:31:44,200 Myla's cheesy mash 681 00:31:44,240 --> 00:31:47,120 {\an8}will be served on the side of her chicken and chestnut pie 682 00:31:47,160 --> 00:31:50,760 {\an8}that she's filling with peas and onions. 683 00:31:50,800 --> 00:31:53,240 - Your filling looked a bit warm. Are you blind baking? - No. 684 00:31:53,280 --> 00:31:55,480 - No. - Not blind baking. - Just straight in. - Yeah, just straight in. 685 00:31:55,520 --> 00:31:57,040 Do you think you should get that in the oven quickly? 686 00:31:57,080 --> 00:31:58,800 Yeah, I need to get it in. 687 00:31:58,840 --> 00:32:01,440 - Remember though, Myla... - Yeah? - ..cheese in the mash. 688 00:32:01,480 --> 00:32:03,280 Yes, I will. Don't worry. 689 00:32:03,320 --> 00:32:05,080 - See you. Good luck. - Nice one, Myla. - Thank you. 690 00:32:05,120 --> 00:32:07,520 So they can depict themselves in pie... 691 00:32:07,560 --> 00:32:09,040 I'm just making my hair. 692 00:32:09,080 --> 00:32:11,120 I just really need to start getting this in the oven, 693 00:32:11,160 --> 00:32:13,240 or else I might run out of time. 694 00:32:13,280 --> 00:32:16,240 ..the bakers need to be creative with their pastry. 695 00:32:16,280 --> 00:32:19,000 {\an8}I wanna make a hockey stick. 696 00:32:19,040 --> 00:32:24,120 Cheesy ducks. Ah, look how adorable that is. 697 00:32:24,160 --> 00:32:27,000 My letters? Me and my bunny. 698 00:32:27,040 --> 00:32:30,520 And in what way does that sum you up, then, Cole? 699 00:32:30,560 --> 00:32:34,560 - So, I've got pepperoni, which is, like, the actual eye. - Right, yeah. 700 00:32:34,600 --> 00:32:35,800 And then on top of it, 701 00:32:35,840 --> 00:32:38,280 olives, chopping 'em all.. 702 00:32:38,320 --> 00:32:40,200 - ..like that. - Yeah, I can see it. I can see it. 703 00:32:40,240 --> 00:32:43,440 Those little olive eyes of yours, everyone's noticed them. 704 00:32:44,640 --> 00:32:45,800 OK, that's fine. 705 00:32:49,320 --> 00:32:51,360 Got 35 minutes left. 706 00:32:51,400 --> 00:32:54,120 My pie's got about 35 minutes on it, I think. 707 00:32:58,200 --> 00:32:59,600 Right. 708 00:33:01,200 --> 00:33:03,000 I've been doing a few self-portraits. 709 00:33:03,040 --> 00:33:05,120 - No obligation to buy. - Self-portraits? 710 00:33:05,160 --> 00:33:07,480 - I'm doing portraits... - Are you drawing yourself? - No, I'm drawing, 711 00:33:07,520 --> 00:33:09,040 I'm gonna draw you. 712 00:33:09,080 --> 00:33:11,880 - So, it's just a portrait. - With your permission, of course. 713 00:33:11,920 --> 00:33:13,920 Of course, Harry. 714 00:33:13,960 --> 00:33:15,400 Look at me. 715 00:33:17,560 --> 00:33:19,160 - There you go. - That's actually gonna... 716 00:33:19,200 --> 00:33:21,280 ..Oh, wow. 717 00:33:21,320 --> 00:33:24,040 30 minutes, bakers. You've got 30 minutes left. 718 00:33:24,080 --> 00:33:27,280 Can you sign it? I'm actually gonna have that framed in my room. 719 00:33:27,320 --> 00:33:29,360 {\an8}I'm stressing. 720 00:33:29,400 --> 00:33:32,400 {\an8}I just need to get my mash done, my gravy done. 721 00:33:32,440 --> 00:33:33,720 {\an8}With their pies in the oven, 722 00:33:33,760 --> 00:33:36,720 {\an8}the bakers can turn their focus to the perfect pairings 723 00:33:36,760 --> 00:33:38,920 {\an8}for their self-PIE-traits. 724 00:33:38,960 --> 00:33:40,800 {\an8}So, I'm a really slow peeler. 725 00:33:40,840 --> 00:33:42,560 {\an8}My mum is so quick. She just goes... 726 00:33:44,200 --> 00:33:46,440 {\an8}I've actually never made gravy. 727 00:33:46,480 --> 00:33:49,520 - What was that, Myla? - Um, I said I've never made gravy before. 728 00:33:49,560 --> 00:33:51,160 {\an8}You don't say. 729 00:33:51,200 --> 00:33:54,040 {\an8}I think you've inadvertently invented Bovril there. 730 00:33:54,080 --> 00:33:57,640 {\an8}Um, how many teaspoons of gravy granules? 731 00:33:57,680 --> 00:33:59,560 {\an8}I don't know, I'm just seeing how as I go, really. 732 00:33:59,600 --> 00:34:02,400 - Yeah, OK, yeah. Just play it by ear. - Yeah. 733 00:34:02,440 --> 00:34:05,360 - It's quite thick though, isn't it? - Yeah. - Mmm. 734 00:34:05,400 --> 00:34:09,880 - Does anyone like another slice of gravy? - Ha-ha. 735 00:34:09,920 --> 00:34:12,560 You serve it with a knife, not with a spoon. 736 00:34:13,960 --> 00:34:15,920 - Urgh. - Yeah. 737 00:34:15,960 --> 00:34:18,600 - What's happening to this? - You could hang wallpaper with that. 738 00:34:20,120 --> 00:34:23,520 {\an8}I'm gonna bake the vegetables on a different tray. 739 00:34:23,560 --> 00:34:25,320 {\an8}I've put cheese in it, Liam, I've put a ton in. 740 00:34:25,360 --> 00:34:28,160 {\an8}That's my mint chutney. Yeah, I like that. 741 00:34:28,200 --> 00:34:29,760 It's got a little bit of a bite to it. 742 00:34:29,800 --> 00:34:32,320 {\an8}The gravy's good. I got some advice from Harry. 743 00:34:32,360 --> 00:34:35,080 {\an8}Oh, no. I've used one of these before... 744 00:34:35,120 --> 00:34:36,280 {\an8}..in my time. 745 00:34:37,600 --> 00:34:39,920 Oh, god. Potato. 746 00:34:39,960 --> 00:34:42,760 Ooh, yes. Five more minutes on that. 747 00:34:42,800 --> 00:34:44,960 So, I'm just a bit concerned about time. 748 00:34:45,000 --> 00:34:48,240 I am just gonna take it out probably a minute earlier. 749 00:34:48,280 --> 00:34:49,760 {\an8}How's it looking? 750 00:34:49,800 --> 00:34:52,760 {\an8}Looks like one of them scary dolls. 751 00:34:54,440 --> 00:34:56,760 {\an1}- SHE EXHALES - It's just a waiting game now. 752 00:34:56,800 --> 00:34:59,560 My pie's going all lumpy. I don't know what's happening. 753 00:34:59,600 --> 00:35:04,000 I'm just doing a few portraits of some of, er, the bakers. 754 00:35:04,040 --> 00:35:07,800 - OK. - Yes, is that OK? You're quite happy... Yeah. for me to? - Yeah. 755 00:35:07,840 --> 00:35:08,960 Here you go, how about that? 756 00:35:10,040 --> 00:35:12,760 Wow. That's...great. 757 00:35:12,800 --> 00:35:16,480 {\an8}Ten minutes, bakers. You've got ten minutes left. 758 00:35:16,520 --> 00:35:18,520 {\an1}- SHE BLOWS OUT - Not good. 759 00:35:18,560 --> 00:35:20,680 Has anyone even got their pie out of the oven yet? 760 00:35:20,720 --> 00:35:22,880 The bakers need to add their finishing touches 761 00:35:22,920 --> 00:35:24,280 to their self-PIE-traits. 762 00:35:24,320 --> 00:35:25,920 {\an7}- TIMER BEEPS - Yep, that is the right timer. 763 00:35:25,960 --> 00:35:27,120 {\an8}Just gonna have to take it out. 764 00:35:28,200 --> 00:35:29,280 {\an8}But if they underbake them, 765 00:35:29,320 --> 00:35:32,360 or fail to leave their delicate pastry to set... 766 00:35:32,400 --> 00:35:35,160 And it needs to be taken out of this silly little tin. 767 00:35:35,200 --> 00:35:38,320 ..they run the risk of their pies falling apart. 768 00:35:38,360 --> 00:35:41,040 If I lift this up, it's all gonna go crazy. 769 00:35:46,320 --> 00:35:47,360 Yeah. 770 00:35:50,400 --> 00:35:52,040 {\an8}Oh, my god. 771 00:35:52,080 --> 00:35:53,680 {\an8}Then what do I do? 772 00:35:53,720 --> 00:35:54,880 {\an8}Please don't crack, please don't crack, 773 00:35:54,920 --> 00:35:56,480 {\an8}please don't crack, please don't crack. 774 00:35:56,520 --> 00:35:58,040 {\an7}SHE BREATHES OUT 775 00:36:02,040 --> 00:36:03,080 {\an8}- MYLA GASPS - It's cracking. 776 00:36:03,120 --> 00:36:04,880 {\an8}Aiyla, Aiyla, Aiyla. 777 00:36:04,920 --> 00:36:07,160 {\an8}Holy spirit activate. 778 00:36:07,200 --> 00:36:09,200 {\an8}Oh, god, oh, god, we need to push that out. 779 00:36:12,280 --> 00:36:14,760 - Leave the base on. Just leave it on. - Can I leave the base on? 780 00:36:14,800 --> 00:36:17,040 {\an8}- Right, I'm leaving it. - Leave it on. 781 00:36:17,080 --> 00:36:19,120 {\an8}- You can just have the base. - Leaving the base on. 782 00:36:19,160 --> 00:36:21,480 - Yeah, leave the base on. - Five minutes, bakers. 783 00:36:21,520 --> 00:36:23,040 {\an8}Oh, my gosh. 784 00:36:23,080 --> 00:36:24,360 {\an8}I'm gonna start painting now. 785 00:36:24,400 --> 00:36:26,320 {\an8}You've got five minutes left. 786 00:36:26,360 --> 00:36:29,240 {\an8}- Oh, my god. Bit crumbly. - My cheesy ducks are amazing. 787 00:36:29,280 --> 00:36:31,440 {\an8}That's gonna be my green mash. 788 00:36:31,480 --> 00:36:33,440 {\an8}The eyebrows. 789 00:36:33,480 --> 00:36:34,800 {\an8}Sunbeam. 790 00:36:34,840 --> 00:36:36,080 {\an8}I just need to put the hair on. 791 00:36:38,240 --> 00:36:39,800 {\an8}Where's my ball? 792 00:36:39,840 --> 00:36:41,080 {\an8}Little rosy cheek. 793 00:36:42,080 --> 00:36:43,120 {\an8}I love my bunny. 794 00:36:43,160 --> 00:36:44,840 {\an8}Why am I not smiling? 795 00:36:44,880 --> 00:36:47,040 {\an8}You know what? I can just do a closed-mouth smile, like a... 796 00:36:49,120 --> 00:36:53,560 - Not feeling very good, time-wise. - One minute, bakers. 797 00:36:53,600 --> 00:36:54,960 {\an8}Oh, no. 798 00:36:55,000 --> 00:36:57,320 {\an8}Just trying to remain as calm as possible. 799 00:36:57,360 --> 00:37:00,320 - Oh, I need an edible pen. - Oh, I have a black if you want it. 800 00:37:00,360 --> 00:37:02,120 Where is it? 801 00:37:02,160 --> 00:37:03,920 I'm such a bad catcher. 802 00:37:03,960 --> 00:37:06,160 That chunk obviously is a bit too big. 803 00:37:06,200 --> 00:37:09,360 I'm just hoping that the judges love the flavour inside, 804 00:37:09,400 --> 00:37:10,960 because it's not looking amazing right now. 805 00:37:11,000 --> 00:37:14,200 That's actually quite good, cos now I'm reaching. Huh. 806 00:37:17,760 --> 00:37:18,800 Clean. 807 00:37:18,840 --> 00:37:20,320 - Do you need any help? - Yes, I do. 808 00:37:20,360 --> 00:37:23,800 Just put pomegranate in between there. It looks so bad. 809 00:37:23,840 --> 00:37:24,840 It looks beautiful. 810 00:37:25,960 --> 00:37:28,160 {\an8}Oh, god, that looks terrible. 811 00:37:28,200 --> 00:37:29,560 {\an8}Yeah, I think it looks OK. 812 00:37:31,680 --> 00:37:33,560 {\an8}That's it, bakers, time's up. 813 00:37:34,640 --> 00:37:37,120 - Oh, my gosh. - Step away from your PIE-traits. 814 00:37:37,160 --> 00:37:38,280 Well done, everyone. 815 00:37:38,320 --> 00:37:41,240 Hoo. My pie portrait. 816 00:37:41,280 --> 00:37:43,640 {\an8}Please be baked. Please. 817 00:37:43,680 --> 00:37:45,680 Final baking of Heat A. 818 00:37:45,720 --> 00:37:49,000 No more baking...until finals week. 819 00:37:49,040 --> 00:37:51,160 {\an8}- Good. - Everyone's looks amazing. 820 00:37:51,200 --> 00:37:52,920 {\an8}I love this mashed potato. 821 00:37:55,120 --> 00:37:56,600 {\an8}I've ate about half of it. 822 00:37:56,640 --> 00:37:59,200 {\an8}I didn't get time to paint it, so it's not the best. 823 00:38:03,240 --> 00:38:07,480 The bakers' self-PIE-traits now face the judgement of Rav and Liam. 824 00:38:07,520 --> 00:38:10,720 Myla, could you please bring your self-PIE-trait forward for judging. 825 00:38:15,640 --> 00:38:19,000 {\an8}- Oh. - I'll get it. - It's OK. - My spoon. 826 00:38:19,040 --> 00:38:21,040 {\an1}LAUGHTER 827 00:38:28,680 --> 00:38:31,080 - I do like how you've painted yourself on top of the pastry. - Yeah. 828 00:38:31,120 --> 00:38:34,600 What I am happy about is you've made me some cheesy mash. 829 00:38:34,640 --> 00:38:35,920 Yeah. 830 00:38:35,960 --> 00:38:39,040 - And I've never seen green mashed potato before. - Ha-ha. Yeah. 831 00:38:39,080 --> 00:38:42,000 This is my chicken and chestnut and onion pie, 832 00:38:42,040 --> 00:38:45,400 with a cheese mash, and a gravy. 833 00:38:49,600 --> 00:38:51,480 - I really like your mash. - Thank you. 834 00:38:51,520 --> 00:38:54,080 The chicken in your filling is well cooked. 835 00:38:54,120 --> 00:38:56,080 It needs a little bit more seasoning though. 836 00:38:56,120 --> 00:38:59,080 And your pastry at the bottom is slightly underbaked. 837 00:38:59,120 --> 00:39:01,520 I think it tastes very pleasant, 838 00:39:01,560 --> 00:39:04,800 - and I love the sweet chestnuts with it. - Thank you. - Thank you. 839 00:39:06,080 --> 00:39:07,080 Well done, Myla. 840 00:39:10,840 --> 00:39:13,000 {\an8}Pastry looks really golden and well baked, 841 00:39:13,040 --> 00:39:15,880 {\an8}and you've managed to include your gorgeous bunny on the side. 842 00:39:15,920 --> 00:39:17,600 {\an8}You're really good at decoration. 843 00:39:17,640 --> 00:39:19,040 I hope it tastes great 844 00:39:19,080 --> 00:39:20,760 and not too spicy. 845 00:39:20,800 --> 00:39:22,320 I don't mind spicy. 846 00:39:23,640 --> 00:39:29,080 The filling is Malaysian curry, with potato and chicken. 847 00:39:31,200 --> 00:39:33,280 The pastry round the sides 848 00:39:33,320 --> 00:39:35,480 is well baked, it's flaky. 849 00:39:35,520 --> 00:39:38,800 It's just the base of your pie is not baked. 850 00:39:38,840 --> 00:39:42,560 The filling is so nice. 851 00:39:42,600 --> 00:39:44,320 We would like that for dinner next week, 852 00:39:44,360 --> 00:39:46,640 - if you make it through to finals. - If I make it to finals. 853 00:39:46,680 --> 00:39:48,200 And even if you don't, we still want it. 854 00:39:53,360 --> 00:39:54,920 Around the edges, really neat. 855 00:39:54,960 --> 00:39:56,880 The pastry's very uniform as well. 856 00:39:56,920 --> 00:39:59,360 The painting, it looks like you a little bit. 857 00:39:59,400 --> 00:40:01,760 It looks nothing like you, OK? 858 00:40:01,800 --> 00:40:04,000 - I was just being nice. - You're a lot more beautiful than this. 859 00:40:04,040 --> 00:40:05,960 Right, shall we cut a piece? 860 00:40:06,000 --> 00:40:08,800 My self-PIE-trait is a samosa pie, 861 00:40:08,840 --> 00:40:10,680 with a coconut chutney and a mint chutney. 862 00:40:12,120 --> 00:40:13,920 I love it. 863 00:40:13,960 --> 00:40:15,640 {\an1}RAV LAUGHS 864 00:40:15,680 --> 00:40:17,360 The pastry is really well baked. 865 00:40:17,400 --> 00:40:18,800 I like the chutneys on the side. 866 00:40:18,840 --> 00:40:20,600 I could happily sit and eat that whole piece, 867 00:40:20,640 --> 00:40:22,560 - but it's really, really good. - Thank you. 868 00:40:22,600 --> 00:40:25,040 The pastry itself is slightly on the pale side, 869 00:40:25,080 --> 00:40:28,800 but it is baked, flaky, and it's not too spicy. 870 00:40:28,840 --> 00:40:33,080 - Yes. - It's like gentle spicing. Very clever. - Tingling. - Yeah. 871 00:40:33,120 --> 00:40:36,360 - Well done, Aiyla. - Well done. - Thank you. - Good job, Aiyla. 872 00:40:41,840 --> 00:40:43,840 {\an8}It doesn't really look like you, but what I do like, 873 00:40:43,880 --> 00:40:47,680 how you've used, like, the cress to make the hair. Very creative. 874 00:40:47,720 --> 00:40:50,200 - Thank you. - It looks like a proper, like, pub pie. 875 00:40:50,240 --> 00:40:52,760 That's what I was aiming for. 876 00:40:52,800 --> 00:41:00,080 So, it's a chicken, mushroom, and leek pie, with a mashed potato. 877 00:41:01,120 --> 00:41:03,200 Some of your chicken pieces are slightly dry, 878 00:41:03,240 --> 00:41:04,840 and it needs more seasoning. 879 00:41:04,880 --> 00:41:06,800 The texture of the pastry is really good, 880 00:41:06,840 --> 00:41:10,480 but when it comes to the eating of it, it turns quite sandy, 881 00:41:10,520 --> 00:41:12,240 so it draws out moisture from the filling, 882 00:41:12,280 --> 00:41:14,680 and when it comes to the filling, it needs salt, 883 00:41:14,720 --> 00:41:17,760 - because you can't really taste much. - Thank you. - Thank you. - Nice one. 884 00:41:23,200 --> 00:41:24,960 Kitto, I like the overall design. 885 00:41:25,000 --> 00:41:27,080 I think you've brought something nice and colourful. 886 00:41:27,120 --> 00:41:28,400 What I do like the most 887 00:41:28,440 --> 00:41:32,360 is how you've constructed that pastry hockey player. Really cool. 888 00:41:32,400 --> 00:41:36,480 It is chicken, gammon, and leek pie. 889 00:41:38,200 --> 00:41:39,400 It's really nicely baked. 890 00:41:46,880 --> 00:41:48,400 It's really good. 891 00:41:48,440 --> 00:41:50,960 Like a restaurant-style pie. 892 00:41:51,000 --> 00:41:53,640 I love the gravy on the side, full of flavour, 893 00:41:53,680 --> 00:41:55,040 pastry is wonderful. 894 00:41:55,080 --> 00:41:58,360 The chicken is still nice and juicy, it's not dry at all. 895 00:41:58,400 --> 00:41:59,960 This is very, very good. 896 00:42:00,000 --> 00:42:02,200 - Kitto's back. - Ha-ha. 897 00:42:02,240 --> 00:42:04,640 The pastry's perfect, the creamy sauce as well, 898 00:42:04,680 --> 00:42:06,440 it was top tier. Spot on, bro. 899 00:42:06,480 --> 00:42:08,040 Thanks, Kitto. 900 00:42:08,080 --> 00:42:09,600 Well done. 901 00:42:09,640 --> 00:42:11,520 It feels really amazing 902 00:42:11,560 --> 00:42:14,440 being told that I've done a restaurant-grade pie. 903 00:42:14,480 --> 00:42:16,920 I really hope I'm gonna get through. 904 00:42:16,960 --> 00:42:19,200 My pie, I wasn't at my best today, 905 00:42:19,240 --> 00:42:22,880 but I'm just hoping that I can go in next week. 906 00:42:23,960 --> 00:42:25,760 I might be in danger of going, 907 00:42:25,800 --> 00:42:27,360 but I really wanna make it to the final, 908 00:42:27,400 --> 00:42:31,960 so I can show Rav and Liam that, like, what else I can make. 909 00:42:35,920 --> 00:42:38,840 The judges have decided who'll be Star Baker, 910 00:42:38,880 --> 00:42:40,960 and who will be leaving the tent. 911 00:42:45,240 --> 00:42:50,040 Well done, bakers. You've completed a week in the Junior Bake Off tent, 912 00:42:50,080 --> 00:42:52,640 and today's star baker is... 913 00:42:58,160 --> 00:43:00,040 it's Aiyla. 914 00:43:00,080 --> 00:43:01,280 Well done, Aiyla. 915 00:43:04,280 --> 00:43:06,840 But we can only take four through to finals week, 916 00:43:06,880 --> 00:43:11,000 so the person leaving us, I'm afraid to say, is... 917 00:43:13,760 --> 00:43:16,240 ..it's Cole, I'm afraid. Sorry, Cole. 918 00:43:16,280 --> 00:43:18,760 - Oh, dang it. - LAUGHTER 919 00:43:18,800 --> 00:43:21,600 - Oh, so close, I know. - Cheers. 920 00:43:22,680 --> 00:43:25,000 - Good man. Great fun. - Well done, Cole. 921 00:43:25,040 --> 00:43:29,480 {\an1}INDISTINCT CHATTER We're gonna miss you, Cole. 922 00:43:29,520 --> 00:43:31,640 I'm just gonna be happy 923 00:43:31,680 --> 00:43:33,760 and be proud that I've got this far. 924 00:43:33,800 --> 00:43:37,320 I've made friends, not sure about for life, cos 925 00:43:37,360 --> 00:43:39,440 none of 'em live near me. 926 00:43:39,480 --> 00:43:42,000 - Have you enjoyed yourself? - Yeah, it's been really good, thank you. 927 00:43:42,040 --> 00:43:44,600 - Yeah, you've been a lot of fun. - You've been wicked. - Woohoo! 928 00:43:44,640 --> 00:43:45,640 {\an1}LAUGHTER 929 00:43:45,680 --> 00:43:49,320 It was really sad to see Cole go, especially before the finals week. 930 00:43:49,360 --> 00:43:52,200 However, when it came to his bake and his showstopper, 931 00:43:52,240 --> 00:43:55,640 it just fell short, and he came last in the technical. 932 00:43:55,680 --> 00:43:58,320 - Aiyla, well done. - Well done to Aiyla, yeah. - Thank you. 933 00:44:00,000 --> 00:44:03,640 I was surprised, actually. I was like, "Me?". 934 00:44:03,680 --> 00:44:06,240 But it was, I'm not complaining that I got it. 935 00:44:06,280 --> 00:44:08,480 Aiyla, that's her second Star Baker win. 936 00:44:08,520 --> 00:44:09,640 Pastry was well-baked, 937 00:44:09,680 --> 00:44:13,320 it was crumbly, but that samosa-inspired filling...delicious. 938 00:44:13,360 --> 00:44:15,760 Shout out to her auntie, though. Fire. 939 00:44:15,800 --> 00:44:18,960 - Two all to you two. - Two Star Bakers each. - I got one. 940 00:44:19,000 --> 00:44:21,320 - You got one. - Don't forget me. - I got zero. 941 00:44:21,360 --> 00:44:23,280 You got the next round, but you need to practice. 942 00:44:23,320 --> 00:44:26,760 Oh, yeah, I'm through to finals week. 943 00:44:26,800 --> 00:44:29,360 I'm so glad, I'm so, so happy. 944 00:44:29,400 --> 00:44:31,600 - Next time... - Don't try this at home. 945 00:44:31,640 --> 00:44:33,960 ..a new batch of bakers flock to the tent... 946 00:44:34,000 --> 00:44:36,080 - Maa. - Baaah. 947 00:44:36,120 --> 00:44:38,160 ..with an Australian-themed technical... 948 00:44:38,200 --> 00:44:39,880 Put something on the barbie. 949 00:44:39,920 --> 00:44:42,040 and a showstopper to give you nightmares. 950 00:44:42,080 --> 00:44:46,000 I am making a cat cake, with a knife sticking in it. 951 00:44:46,040 --> 00:44:48,200 Who will achieve Star Baker dreams? 952 00:44:48,240 --> 00:44:50,120 - That's the winner for me. - It's so good. 953 00:44:50,160 --> 00:44:51,440 And who will drop... 954 00:44:51,480 --> 00:44:53,360 - Stressful. - Urgh! 955 00:44:53,400 --> 00:44:54,880 ..a cake clanger? SHE GASPS 956 00:44:54,920 --> 00:44:58,720 What's a worst nightmare cake without a worst nightmare scenario? 957 00:44:58,760 --> 00:45:00,840 Subtitles by Red Bee Media