Hello. Just checking on Sharon,
the chicken that lays all the eggs for the choux pastry.
She hasn't laid one for a couple of weeks,
so I'm a bit worried that she's, um...
..constipated.
Welcome to Junior Bake Off.
Get back in there and lay an egg.
Last time... GASPS
..it was dessert day.
That is not cooked.
- ..and Miko's best day ever... - Delicious. - ..got even better...
You've just invented something new.
..winning star baker for the second time.
- Ah! - But while Kitto crumbled...
This is a tad messy.
- ..it was Zak... - The brownie is slightly overbaked.
..that had to leave the tent.
That only means that I've got to practise baking more and more.
- This time... - Oh, yeah. Woohoo!
..it's pastry day.
It looks like a V.
Who will EGG-cel in a tricky technical?
- I pressed the wrong button. - Watch it, you.
And who will create a masterpiece in an arty showstopper?
- Picasso. - Looks like one of them scary dolls.
With only four spots in finals week...
- The judges won't kick me out. - The judges won't kick me out.
- Judges won't kick me out. - The judges won't kick me out.
I won't get fired.
..one baker's hopes will fall apart.
Please don't crack, please don't crack, please don't crack.
It's cracking. Aiyla, Aiyla, Aiyla.
SHE BREATHES OUT
I wonder what it is. I feel like pastry could be anything.
I'm so nervous though, cos it could be choux or anything.
I make a really good pastry,
and I think I'm gonna be quite good at the technical.
I've made, like, choux pastry before,
but I've not made, like, really tricky things.
Like, everyone's made, like, eclairs, and I'm like, "What?!"
I've not made an eclair before.
One hour's so short.
I wish it was, like, an hour and a half.
I feel good about it being pastry day.
If I was having a pie for tea, it'd be chicken and mushroom.
If I was having a pie for dessert, apple, cos apple pie's just banging.
I actually kind of hope it's choux.
What comes to mind when I think about pastry is
pies, eclairs, I think they're pastries,
um, Portuguese egg tarts, they're my favourite.
I'm really nervous.
Morning, bakers, it's pastry day,
and your technical challenge
has been set by the high priestess of patisserie,
Mrs Ravneet Gill.
Rav, do you have any tips for our bakers?
While this challenge may seem no frills,
the detail will reveal your true skills.
Well, it is a technical challenge, it's judged blind,
so make like an unlicensed hairdresser and cut and run.
LAUGHTER
For your technical challenge,
Rav would like you to make six of her perfect eclairs.
Your choux pastry
must be filled with whipped mango ganache and tropical fruit,
and topped with mango icing and pistachios.
Eclair was actually the name of a chatbot I met online.
She owns my house now.
You have one hour in which to make Rav's perfect eclairs.
One your marks, get set, bake.
- Ooh. - Oh, wow. - OK, guys, let's do this.
Mango and passion fruit eclairs.
The bakers have been given the same ingredients...
I love mango so much, it's my favourite fruit.
I've never actually held an actual passion fruit.
It feels like a tennis ball.
..and Rav's recipe...
To make the choux pastry, add the water, milk, butter, and sugar,
and salt, to a saucepan.
Water and milk? Ew.
..to make six patisserie-worthy eclairs.
I'm feeling pretty confident
because I actually really like making choux pastry.
I have made eclairs before.
They weren't neat, but they tasted good.
I've never made choux pastry before.
Does boil mean, like, start bubbling?
- Yeah. - All right, cool. I thought it did.
Rav, last technical of the week, and you've chosen eclairs. Why?
Yes, today, Liam, we've asked the bakers to make six eclairs,
filled with a salted white chocolate, mango whipped ganache,
and finished with this beautiful mango icing.
Mmm. What could go wrong with the choux pastry today?
Choux pastry is very different to other pastry in that it's cooked
over the stove. You have to then put that in a mixer and add the eggs.
- We've given the bakers a ballpark figure of eggs... - Right.
because with choux pastry you have to know by eye how much to add.
We want simple, beautiful, perfect eclairs.
And then they have to make a ganache?
The bakers will be melting their white chocolate
with that mango puree,
and then they will need to chill that down
- before whipping it with cream. Shall we? - Let's do it.
I love the piping of the ganache.
I really like the mango, passion fruit, tropical flavour,
and the choux pastry is crisp. It's great.
The eclairs are really fresh, they're very light.
The bakers that we have left are really strong.
How do you think they'll do today?
I have high hopes that they will be able to nail these,
but it does mean that there's nowhere to hide.
Let's see which baker will ECLAIR victory in this challenge today.
Well, the proof will be in the pastry.
LAUGHTER
Beat the mixture with a wooden spoon
until the dough forms a smooth ball.
It's like a workout.
Only when the dough is cooked out can the bakers move on
to the next step.
I don't really know what the right consistency is.
I think this is the right texture.
Transfer the dough from the saucepan to the bowl of the stand mixer
fitted with a paddle attachment,
and turn it on low to cool the dough.
So, I'm letting it cool down. It is looking quite oily.
Not looking like the best attempt I've done,
and I want it to be really good.
MACHINE WHIRRS HARRY MIMICS THE MACHINE
Harmonise with the mixer. Hi, Cole.
What do you reckon the secret is to choux pastry?
I don't know, I've never made it before.
Yeah. Do you eat a lot of eclairs at home?
No, I don't really have 'em.
- They're just a bit sickly, to be honest. - Yes.
What would you normally have as a mid-morning snack then,
if you don't have an eclair?
I'd just wait 'till lunch.
Yeah, good idea. Yeah. I wish I had your self-control.
MACHINES WHIRRS LOUDLY AND STOPS
- HARRY LAUGHS - Oops.
- I pressed the wrong button. - Watch it, you.
It said three medium eggs, but you may not need all of the egg.
Once the dough has cooled,
it's essential the bakers add just the right amount of egg.
The thing with choux pastry is to add the egg super, super slowly.
If you put the egg in, like, bit by bit, you can sort of
have more control.
Just like in an egg and spoon race, slow and steady wins.
If you add too much egg into it,
it won't hold its shape and it'll go runny.
- Mine's quite runny. - Is it?
- Did you put all the egg? - No, I've used that much.
Just keep mixing it.
The dough should slowly drop in a V shape when the paddle is lifted.
Yeah, cos that's, like, a good consistency.
Cos it, kind of, drops to a V. Yeah, it looks like a V.
That is not a V shape, is it?
Need to add a bit more egg.
Yeah, I might not use the rest of it.
It is quite runny at the moment.
- Morning, Miko. - Morning, Harry.
I bet you're floating around on cloud nine, aren't you?
Star baker twice in a row, it's unheard of.
- I did not expect that. - You made a lot of choux pastry?
- I made quite a lot for my mum's friend. - What's her name?
Um, I forgot, actually, I don't know their names. I just say hi.
Yeah, that's the thing.
It's not worth actually remembering the names of your mum's friends,
cos the turnover's so high.
My mum, you'll say, "Oh, what happened to Brenda or Enid?"
Obviously I've got favourites.
She'll say, "Oh, they're no longer with us."
- Oh. - Yeah.
I'm piping the eclairs onto the sheet.
A bit thinner than I wanted it, but...
They do look good, so I'm happy.
Now I have to bake for 20 to 25 minutes, until puffed and golden.
They could be a bit thicker, so that is my only worry.
- 20 to 25 minutes. How long are you baking yours, Aiyla? - 22.
CLOCK BEEPS This is the longest part.
I should've been more careful adding the eggs in.
There's a couple of things you can do with an eclair.
I like to use mine as a toothpaste dispenser.
HARRY MAKES A SQUELCHING SOUND
There we are.
30 minutes, bakers.
You've got 30 minutes left.
You're halfway through.
While the choux pastry bakes...
100 grams. Yeah.
..there is limited time to master the ganache.
I've never made ganache. Wait, I think I've done it once, actually,
but it was quite a long time ago. I think it's quite simple.
Heat in a microwave on a high power, stirring every 30 seconds
until the chocolate has completely melted.
30 seconds.
White chocolate must be melted gently, or it'll burn.
- MICROWAVE BEEPS - Oh, that's not melted.
Too much heat too quickly...
I'm just mixing it up, melting it.
..and it'll become lumpy and grainy.
Transfer to a shallow container and leave to chill in the freezer.
Today is more about timing. I'm just gonna try and get this to set
as soon as possible.
What-ho, Kitto.
How's it going?
It's going OK.
Yeah, how was yesterday? I sensed
that you were a bit disappointed with it.
I know that I can do better.
- Yeah. So, what are you gonna do? - I am gonna be better.
Yeah. Is there anything you do to try to motivate yourself?
So, I keep on manifesting.
Oh, manifesting, what's that? I must try that.
- Repeating the words in your head, I think. - Yeah.
Judges won't kick me out.
- The judges won't kick me out. - The judges won't kick me out.
- I won't get fired,
- I won't get fired again. - My choux pastry's gonna be...
- I won't get fired, like I was on Stars in Their Eyes. - ..amazing.
- So, how are you on choux pastry? - I am normally very good at it,
but this one isn't seeming to go that well.
- Mm. - They're not really puffing up that much. - No.
Well, give 'em a chance.
I suppose they feel self-conscious
with you staring at them the whole time.
- Oh. Fine. I'll give them their space. - Yeah.
To set the ganache, the bakers must cool it in the freezer.
I think it's set now.
Gosh, that freezer is very cold.
I'm just adding my set ganache into the cold mixing bowl.
So, I'm just gonna add the double cream to this.
It says whip it until stiff peaks, so...
Stiff peaks.
If the bakers overwhip the ganache...
The thing about ganache, it's really easy to overwhip.
..it will split.
Right, mine's whipping now.
Urgh. I think I might've overwhipped that. That's a shame.
If you squeeze an eclair, you get a noise.
IT HONKS
Yeah. If you've got a few of them,
of all different lengths, you can play a tune.
HORN MUSIC PLAYS
15 minutes, bakers. You've got 15 minutes left.
Any requests? Sweet Caroline? OK.
SWEET CAROLINE PLAYS
We've got 15 minutes left,
and these have got eight minutes left in the oven.
The judges are looking for crisp, light choux.
- They're big. - Ooh, my chouxs are looking messy.
Mine aren't puffing up at all.
If they open the oven too soon...
I don't want them to be overbaked, so I'm gonna take them out now.
..the steam escapes, and the choux will collapse.
Give them one more minute, just because I want them to be crispy.
I feel pretty confident in my eclairs. They look really nice.
And thankfully, they puffed up. The most important bit.
Oh, my god, I think they're burnt.
I'm taking 'em out now.
Holy moly.
KITTO SIGHS
I think I'm gonna get them out now.
They're really, really flat.
Oh, my god, they are burnt.
I'm just gonna check the inside, oh, my god!
Luckily, the good ones didn't go.
They're a bit flat though, which I'm kind of annoyed about.
They're not as puffy as I'd like them to be. Urgh, god.
Two, four, six, eight, ten, twelve.
- Two, four, six, eight. - Ten.
- No, where's the 10? - I don't know. - It's eight.
One, two, three, four, five, six, seven, eight, nine...ten.
- Do you know I have 11 fingers? Ready? - Yeah, go on.
One, two, miss three, four, five, six,
seven, eight, nine, ten, eleven.
Magic trick.
- I don't understand how you did that. - Yeah. No one will.
- One, two, skip a few, 99, 100. - Yeah.
I'm making the mango icing.
Have you done the glaze?
I'm making my glaze now.
OK, to make the icing, put the raw icing sugar in a medium bowl.
This is not making a thick glaze.
It's making a sugary mess.
Ew, I don't like that.
No. Mango is not for me.
Here's another thing you can do with an eclair,
eclair darts.
Double top!
Ten minutes, bakers. You've got ten minutes left.
Oh, no.
Could plate them like this, but then that's only giving them 4.
Yeah, I do need to get a move on.
I thought I was good for time, but I'm really not.
Oh, come on, chouxs.
I'm cutting this very bad.
The thing with the technical is making it really neat,
cos the competition is so good.
I actually really like making eclairs.
I don't know why, but it's just really satisfying.
They didn't puff up. The ganache has split as well.
I'm just gonna do this. Plop.
One choux is done.
OK, I'm happy with that one.
I think this is my favourite technical.
I've got an idea. I know it'd only be making three,
but what if I did them and just put the other one on top of it?
Ah, that's still hot, it's kind of melting.
I'm hoping they look shop-bought. That would be the best compliment.
They definitely do not look like shop-bought.
I've got six, at least.
I'd rather have three complete ones.
Five minutes, bakers.
Oh, my god.
- Right. - You can do this, you can do this.
I'm feeling pretty confident.
Have I got to put diced mango and passion fruit inside it?
Are you joking me?
They're gonna get it on top.
OK, doing the glaze, doing the glaze.
I'm nervous, because they may not taste the greatest.
How long do we have left?
- One minute, bakers. - Oh, my...
Oh, god.
- I've got to put passion fruit on yet. - That one's tilting.
The inside is so pretty. Stay on, stay on.
Oh, my...
They look horrible.
Ha, ha, they look mint.
Time's up, bakers.
Time's up.
Step away from your bakes.
Argh.
Bakers, if you could bring your perfect eclairs
and place them behind the photographs of yourselves on the front table.
Wow, they look really good.
Yeah, they didn't rise, so I just had to compromise.
Oh, that's a smart idea, Cole.
The bakers' mango and passion fruit eclairs
now face the judgement of Rav and Liam.
Nice to see 'em, it's Rav and Liam.
We were looking for six perfect eclairs,
filled with a whipped mango and salted white chocolate ganache,
topped with a mango icing and some chopped pistachios.
And they have no idea whose is whose.
- Shall we start here? - Yes.
We do have six.
The eclairs, though, are a little bit rough.
It looks like there was an issue with the piping of the eclairs,
and the icing is also quite messy.
The choux isn't quite there.
Although it looks baked, it's too tight.
You might've added too much egg.
You just needed more of a delicate touch.
OK, next one.
These ones are great.
Great puff, your ganache is well piped as well, so almost spot on.
The balance in everything is very good here.
The choux is light and crisp,
the filling is very delicate. Very good.
Next one.
We have three instead of six.
Way too many eggs in the choux mixture,
cos it's almost like a pancake.
The filling does look quite nice, and the icing on top as well.
The choux on this is made incorrectly. It's very flat.
And it's overbaked. It tastes more like a biscuit.
The ganache, it actually has split, but the icing is very good.
OK, next one.
We needed six, not four.
Your choux pastry's slightly flat.
There's too many eggs in the choux pastry,
which is why they're so flat.
The ganache filling is overworked, so it tastes quite split.
Last one.
- OK. - The filling inside looks like it's the correct texture,
because it's been piped really beautifully.
- There is, like, one or two that are less neat than the others. - Hm-mmm.
But overall, they look good.
- Patisserie worthy, look at that. - Yes. - Cross-section is strong.
The choux is made really well, it's really light, slightly crisp.
The filing is really silky smooth.
These are very, very delicate and beautiful.
Rav and Liam will now place the eclairs from last to first.
In fifth place, we have this one.
- Cole, next time I think add less eggs. - Cool.
Kitto is fourth, Myla is third,
leaving Aiyla and Miko competing for the top spot.
In second place, we have...this one.
Aiyla, not the most aerated choux I've had,
but it was baked really well,
the ganache was class, and they were really neat.
Which means, in first place
we have this one. Miko, well done.
APPLAUSE
The choux was baked really beautifully.
We had six really neat eclairs,
and the filling was wonderful too. Well done.
Well done, Miko.
How did you guys find the challenge?
- Hard. - Yeah?
I'm actually so pleased.
When Liam said that my eclairs were well puffed,
that was my favourite comment.
I feel, like, quite low down in the competition,
but I feel also like if I do well in the showstopper today,
I think I won't be going home tonight.
I feel a bit nervous. I really wanna get to finals week,
and obviously coming from fourth,
I need to work really hard to be safe.
One challenge remains to decide who will be today's Star Baker,
and who will go through to finals week,
and who will be going home.
Welcome back, bakers.
For your showstopper challenge,
Rav and Liam would like you to channel your inner Picassos,
by creating self-PIE-traits.
Your shortcrust pastry cases must have a savoury filling,
and be decorated to reflect your personality.
If you're a go-getting,
straight out of bed in the morning,
type of person, you might make a full English breakfast pie.
Or if you smell strongly and like making people cry,
you might make a cheese and onion pie.
Like an onion, I have many layers,
but the world refuses to see me as anything other
than the presenter of a kids' baking show.
You have two hours in which to make your self-PIE-traits.
On your marks, get set, bake.
Oh, my gosh, there's a grasshopper in my fridge.
Guys, I've got a pet now.
Come on, let's release you.
Rav and Liam set us to make a shortcrust pastry pie,
so I am making a shortcrust pastry pie.
Yeah, I really hope everything just goes to plan, and then
I'm hoping that my pie will be PIE-fect.
I'm the next David Attenborough.
- Paint your portrait, Mr Charles. - Go on then. What is this guy doing?
- RAV LAUGHS - What is this guy doing?
What do you think?
- You know what? - It's not bad.
- That's pretty good, you know.
Why don't you do Harry?
I know you'll be tempted just to draw a big egg.
I'm not having it.
Picasso.
Oh, yeah. Woohoo.
For today's showstopper, we've asked the bakers to make a self-PIE-trait,
so a picture of themselves in a pie.
It must be savoury,
and it must be enough to feed about eight people.
So, my decoration, that's the bit I'm nervous about,
because it's me, but I'm not very good at art.
It'll be really nice to see if they can tie
the flavours of the pie with their personalities.
If your favourite dinner is, like, a roast dinner,
do, like, a roast dinner in a pie.
Bit of gravy, roast chicken, brussels sprouts, potatoes,
stuffing. No, that's Christmas dinner, innit?
I want those fillings to be delicious,
so they have to be well seasoned.
My mum makes a good chicken pie, but I prefer mine.
She only does pastry on the top.
We don't want any soggy bottoms today, of course,
and that could happen if the filling itself is too wet,
or if they put the pie in the oven when the pastry's still warm,
or they don't bake it for long enough.
I'm just chilling the pastry,
so that the butter doesn't start melting
before I actually, like, roll it out and put it in my tin.
There's loads of ways that the bakers can bring
their pastry designs to life.
Coloured egg washes, vegetables, cheeses,
a bit of painting, maybe.
But most importantly, I want to see their face
made out of pastry.
Art and flavour...collide.
- Hello. - How are you, Miko? - I'm good, how are you?
Good. Tell us about your self-PIE-trait.
For my self-PIE-trait,
I'm making a Malaysian curry, potato, and chicken pie.
- Mm. - Nice.
- It smells incredible. - It does.
And what are you doing for your decoration?
So, for my decoration,
I'm going to make my face out of shortcrust, and my bunny.
You love your bunny!
- I love my bunny. - Aw. - LAUGHTER
That's awesome.
Miko and her bunny, Bubbles,
will adorn her chicken, peas, and potato pie
that she's seasoning with homemade Malaysian curry paste.
And with your pastry at the bottom of your pie, are you blind baking?
Er, no, I have a set time.
- You're not blind baking? - No, I'm not blind baking.
Wait, guys, how many people are doing chicken?
Everyone's doing chicken pie,
so I'm kind of happy I'm not doing chicken pie,
cos then if mine wasn't as good, it would be...
..have lots of other comparisons.
Aiyla's hoping that by standing out from the crowd,
she'll help secure a place in finals week.
So, you come second the last three techies, I think, didn't you?
- Yes. - That must be very frustrating.
- It is frustrating not to get first, but... - Urgh. - ..at least it wasn't,
at least it wasn't third.
How do you cope with that frustration?
Pour it into my showstopper.
- Yeah. Take the frustration... - Yeah.
- ..cube it up... - And chuck it away.
- ..dice it into small pieces, and add it to the pie. - Yeah.
- Yeah. Frustration pie. - Adds a bit of flavour.
They always say that love's the best ingredient. No. Frustration is.
As well as love,
Aiyla's packing her samosa-style pie with a vegetable and paneer filling,
seasoned with garam masala and chillies,
and serving it with a coconut chutney, and a mint chutney.
Do you think it's saucy enough to not be dry in there?
- No, it's not dry. - OK.
I think definitely with the chutney, it's a good balance.
- It's my aunt's recipe. - OK.
So, on a scale of one to ten, how spicy is your pie today?
- To be fair, you've got the yogurt with it. - OK, cool.
- So, it kind of cools it out. - OK...OK, I trust you.
All the bakers are making savoury fillings...
I'm soaking the paneer in boiling water,
and just stirring it a few times,
just so you get rid of that, like, acidic, like, vinegary-ness to it.
Chicken going in.
..and are aiming to bring some texture and stand-out flavour
to their pies.
It's say it's medium spicy. I mean, I can handle it.
You know what? The chestnuts are the same texture as the chicken,
but it gives it that extra flavour, and it's just so good.
Mm, that does taste good.
Maybe a bit more pepper. Just have a little bit of a kick.
I'm a hockey goalkeeper, and I play for my club.
Kitto's hoping to save himself a place in the final,
with his hockey-inspired design.
How are you going to create your features?
So, some people
- are doing, like, their face, but I'm doing... - PIE-trait.
- ..me, like... - Oh, you're doing the whole of you.
- ..in my hockey gear... - Yeah. - ..with the thing behind me.
What we might call a wide shot.
- Yeah. - How do you think you can turn this around?
- I'm just hoping that... Oh! - Doing your best?
Yeah. I really wanna get through to finals week.
Kitto's keen to show the judges that he's still in the game,
filling his pastry with gammon, chicken, and leeks,
seasoned with rosemary and thyme.
The tricky thing with gammon is just salt levels, right?
- Yes. - Just making sure the whole thing isn't too smoky or salty.
- Yes. - How many times have you made this?
- I've done quite a lot of practice for it. - Great.
It's just, in the pressure of the tent, anything can happen.
And it feels quite calm and serene here.
- You've made this a few times. - Yes.
I would taste as you go, especially when it comes to the herbs.
- Not too overpowering. - LAUGHTER
- Thank you. - Yeah. - Good luck. - All right, nice one, Kitto. - Thank you.
Right, I need to take these out now.
Just rolling out the dough to put in the tin.
The judges will be expecting perfectly rolled shortcrust pastry.
Oh, this isn't the rolling pin.
It's clingfilm. Whoops.
This is the worst part. This is the part I always dread.
Overwork it and it risks being tough.
Stupid dough. I actually hate this dough.
Too thin, and the pie case could crack or crumble.
When I make it at home, I patch it up, so it's sound.
This is a very sticky dough.
Most of the bakers are pre-baking their pastry,
before they add their fillings.
With any of my pies I've made, I've never blind baked,
and not everyone's doing blind baking, so it's not, like, a must.
- Hi, Miko. - Hi, Harry.
So, what's all this talk about blind baking? What's that?
Blind baking, pardon?
Sometimes they say, "Oh, have you blind baked it?"
It seems a bit dangerous to me.
Yeah, blind baking. I prefer to go by the timer,
so I'm put...I'm gonna put it in for 45 minutes.
Yeah, it seems kind of violent,
but it works, because now it fits.
For the bakers who are blind baking,
it's essential that they start by adding parchment paper,
to stop the baking beans from sticking to the pastry...
So, I'm gonna bake it 15 minutes with the baking beans.
..and use their weight to hold the crust's shape.
I'm blind baking it for eight minutes with the baking beans on.
I don't even know what they do, to be honest.
I'm just gonna chuck a bit of egg wash inside of the pastry.
That might help it, in case any of the cracks do get bigger.
But one of the blind bakers has other plans.
Just gonna pour the beads into here.
- Oh, my god, get out of here. - Let's put you in here.
I'm cooking it for 15 minutes.
But whatever method they use, all the bakers need a solid pie base...
- MYLA GASPS - Oh, I hate this so much.
..or they won't be able to create their self-PIE-traits.
Right. It's too soft. You know how annoying it is?
Putting that in the freezer.
Just need to make sure my pie goes well,
cos I wanna go into finals week.
While most of the bakers are blind baking their pastry
for their self-PIE-traits...
Everyone's got their pies in.
Most people are doing blind baking, except for me and Miko.
..Myla and Miko are still shaping their dough.
Needs to go in the oven pretty soon.
Last time I did it, I did it about ten times.
Right, that looks OK now.
Hi, Cole.
You're familiar with the portrait artists of Montmartre, presumably.
I'm just gonna do your portrait, if I may.
- Oh, cool. - Just look at me a sec. Yeah, OK.
Yeah, it's not bad, you know.
Now, there's no obligation to buy, obviously,
but what do you think of that?
Oh, that is mint.
I can sign it for you, if you like.
One hour left, bakers, you're halfway through.
Oh, my god!
Rav and Liam are expecting well-seasoned fillings...
Season to taste with both herbs, salt, and pepper.
I might put a bit of tarragon in it as well.
..that are packed with flavour.
And then a little bit more of the garam masala,
cos it's not chilli enough for me.
Some herbs, not too many. So, there's rosemary, thyme.
I've already put a bit of this in, but didn't put a lot in.
After a disappointing morning,
Cole is playing it safe with his self-PIE-trait.
I'm keeping it simple. Chicken, mushroom, and leek pie,
with me on it, cos it's a self-portrait, innit?
- And how did this go in practice? - When I did it in practice, one time,
the bottom of it was, like, kind of raw,
so I'm doing it with blind baking today.
So, you're blind baking the base,
filling it, and then putting a lid on it?
- Ah, OK. - Nice.
Cole's aiming for a pub classic,
and serving his pie with a side of mash,
and filling it with chicken, mushroom, potato, and leeks.
There's a leek in the pan.
"There's a leek in the pan", he says. Ha-ha.
- Do you reckon there'll be MUSH-room in my tin... - MUSH-room, ha-ha.
..to put all this in?
You've had another one. Is that another one of your jokes?
How do you check if chicken's cooked? Do you, like...
Chase it round the garden.
He's smiling, look. See that smile? Heh.
Gonna take it out the oven.
The bakers need a firm pastry base and sides...
Yeah, great, that's baked.
Smells good.
..that is strong enough to hold their fillings.
My god. Right, I need to put my mix in.
So, the filling's in the fridge right now,
just cooling down, before I put it in the pie.
If it's too hot, then it'll make your pie all mushy.
Put the mix in, put the top of the pie,
and bake it all again for the time it should be.
Put this on top.
My filling is still hot, so, actually, it's warm now.
- Hello, Myla. - Hello. - How are you?
- Good, how are you? - Good, good. - Good.
- Self-pie-trait. - Yeah. - Tell us, what's the plan?
Oh, lord. Um, this is my chicken and chestnut pie, with peas and onions.
It's gonna have me on, and then little ducks and...
..a little sun and...
..stuff like that. Like, stuff that I enjoy. And then it's,
you're gonna have it with a mash and gravy.
Mm. So, what's the cheese for?
- The ducks. - Ah. - Liam likes cheese in his mash. - Do you know what?
I might put a little bit in, because
- I was either gonna put butter or cheese. - Do both. - Both.
Myla's cheesy mash
will be served on the side of her chicken and chestnut pie
that she's filling with peas and onions.
- Your filling looked a bit warm. Are you blind baking? - No.
- Not blind baking. - Just straight in. - Yeah, just straight in.
Do you think you should get that in the oven quickly?
Yeah, I need to get it in.
- Remember though, Myla... - Yeah? - ..cheese in the mash.
Yes, I will. Don't worry.
- See you. Good luck. - Nice one, Myla. - Thank you.
So they can depict themselves in pie...
I'm just making my hair.
I just really need to start getting this in the oven,
or else I might run out of time.
..the bakers need to be creative with their pastry.
I wanna make a hockey stick.
Cheesy ducks. Ah, look how adorable that is.
My letters? Me and my bunny.
And in what way does that sum you up, then, Cole?
- So, I've got pepperoni, which is, like, the actual eye. - Right, yeah.
And then on top of it,
olives, chopping 'em all..
- ..like that. - Yeah, I can see it. I can see it.
Those little olive eyes of yours, everyone's noticed them.
OK, that's fine.
Got 35 minutes left.
My pie's got about 35 minutes on it, I think.
Right.
I've been doing a few self-portraits.
- No obligation to buy. - Self-portraits?
- I'm doing portraits... - Are you drawing yourself? - No, I'm drawing,
I'm gonna draw you.
- So, it's just a portrait. - With your permission, of course.
Of course, Harry.
Look at me.
- There you go. - That's actually gonna...
..Oh, wow.
30 minutes, bakers. You've got 30 minutes left.
Can you sign it? I'm actually gonna have that framed in my room.
I'm stressing.
I just need to get my mash done, my gravy done.
With their pies in the oven,
the bakers can turn their focus to the perfect pairings
for their self-PIE-traits.
So, I'm a really slow peeler.
My mum is so quick. She just goes...
I've actually never made gravy.
- What was that, Myla? - Um, I said I've never made gravy before.
You don't say.
I think you've inadvertently invented Bovril there.
Um, how many teaspoons of gravy granules?
I don't know, I'm just seeing how as I go, really.
- Yeah, OK, yeah. Just play it by ear. - Yeah.
- It's quite thick though, isn't it? - Yeah. - Mmm.
- Does anyone like another slice of gravy? - Ha-ha.
You serve it with a knife, not with a spoon.
- Urgh. - Yeah.
- What's happening to this? - You could hang wallpaper with that.
I'm gonna bake the vegetables on a different tray.
I've put cheese in it, Liam, I've put a ton in.
That's my mint chutney. Yeah, I like that.
It's got a little bit of a bite to it.
The gravy's good. I got some advice from Harry.
Oh, no. I've used one of these before...
..in my time.
Oh, god. Potato.
Ooh, yes. Five more minutes on that.
So, I'm just a bit concerned about time.
I am just gonna take it out probably a minute earlier.
How's it looking?
Looks like one of them scary dolls.
- SHE EXHALES - It's just a waiting game now.
My pie's going all lumpy. I don't know what's happening.
I'm just doing a few portraits of some of, er, the bakers.
- OK. - Yes, is that OK? You're quite happy... Yeah. for me to? - Yeah.
Here you go, how about that?
Wow. That's...great.
Ten minutes, bakers. You've got ten minutes left.
- SHE BLOWS OUT - Not good.
Has anyone even got their pie out of the oven yet?
The bakers need to add their finishing touches
to their self-PIE-traits.
- TIMER BEEPS - Yep, that is the right timer.
Just gonna have to take it out.
But if they underbake them,
or fail to leave their delicate pastry to set...
And it needs to be taken out of this silly little tin.
..they run the risk of their pies falling apart.
If I lift this up, it's all gonna go crazy.
Yeah.
Oh, my god.
Then what do I do?
Please don't crack, please don't crack,
please don't crack, please don't crack.
SHE BREATHES OUT
- MYLA GASPS - It's cracking.
Aiyla, Aiyla, Aiyla.
Holy spirit activate.
Oh, god, oh, god, we need to push that out.
- Leave the base on. Just leave it on. - Can I leave the base on?
- Right, I'm leaving it. - Leave it on.
- You can just have the base. - Leaving the base on.
- Yeah, leave the base on. - Five minutes, bakers.
Oh, my gosh.
I'm gonna start painting now.
You've got five minutes left.
- Oh, my god. Bit crumbly. - My cheesy ducks are amazing.
That's gonna be my green mash.
The eyebrows.
Sunbeam.
I just need to put the hair on.
Where's my ball?
Little rosy cheek.
I love my bunny.
Why am I not smiling?
You know what? I can just do a closed-mouth smile, like a...
- Not feeling very good, time-wise. - One minute, bakers.
Oh, no.
Just trying to remain as calm as possible.
- Oh, I need an edible pen. - Oh, I have a black if you want it.
Where is it?
I'm such a bad catcher.
That chunk obviously is a bit too big.
I'm just hoping that the judges love the flavour inside,
because it's not looking amazing right now.
That's actually quite good, cos now I'm reaching. Huh.
Clean.
- Do you need any help? - Yes, I do.
Just put pomegranate in between there. It looks so bad.
It looks beautiful.
Oh, god, that looks terrible.
Yeah, I think it looks OK.
That's it, bakers, time's up.
- Oh, my gosh. - Step away from your PIE-traits.
Well done, everyone.
Hoo. My pie portrait.
Please be baked. Please.
Final baking of Heat A.
No more baking...until finals week.
- Good. - Everyone's looks amazing.
I love this mashed potato.
I've ate about half of it.
I didn't get time to paint it, so it's not the best.
The bakers' self-PIE-traits now face the judgement of Rav and Liam.
Myla, could you please bring your self-PIE-trait forward for judging.
- Oh. - I'll get it. - It's OK. - My spoon.
LAUGHTER
- I do like how you've painted yourself on top of the pastry. - Yeah.
What I am happy about is you've made me some cheesy mash.
Yeah.
- And I've never seen green mashed potato before. - Ha-ha. Yeah.
This is my chicken and chestnut and onion pie,
with a cheese mash, and a gravy.
- I really like your mash. - Thank you.
The chicken in your filling is well cooked.
It needs a little bit more seasoning though.
And your pastry at the bottom is slightly underbaked.
I think it tastes very pleasant,
- and I love the sweet chestnuts with it. - Thank you. - Thank you.
Well done, Myla.
Pastry looks really golden and well baked,
and you've managed to include your gorgeous bunny on the side.
You're really good at decoration.
I hope it tastes great
and not too spicy.
I don't mind spicy.
The filling is Malaysian curry, with potato and chicken.
The pastry round the sides
is well baked, it's flaky.
It's just the base of your pie is not baked.
The filling is so nice.
We would like that for dinner next week,
- if you make it through to finals. - If I make it to finals.
And even if you don't, we still want it.
Around the edges, really neat.
The pastry's very uniform as well.
The painting, it looks like you a little bit.
It looks nothing like you, OK?
- I was just being nice. - You're a lot more beautiful than this.
Right, shall we cut a piece?
My self-PIE-trait is a samosa pie,
with a coconut chutney and a mint chutney.
I love it.
RAV LAUGHS
The pastry is really well baked.
I like the chutneys on the side.
I could happily sit and eat that whole piece,
- but it's really, really good. - Thank you.
The pastry itself is slightly on the pale side,
but it is baked, flaky, and it's not too spicy.
- Yes. - It's like gentle spicing. Very clever. - Tingling. - Yeah.
- Well done, Aiyla. - Well done. - Thank you. - Good job, Aiyla.
It doesn't really look like you, but what I do like,
how you've used, like, the cress to make the hair. Very creative.
- Thank you. - It looks like a proper, like, pub pie.
That's what I was aiming for.
So, it's a chicken, mushroom, and leek pie, with a mashed potato.
Some of your chicken pieces are slightly dry,
and it needs more seasoning.
The texture of the pastry is really good,
but when it comes to the eating of it, it turns quite sandy,
so it draws out moisture from the filling,
and when it comes to the filling, it needs salt,
- because you can't really taste much. - Thank you. - Thank you. - Nice one.
Kitto, I like the overall design.
I think you've brought something nice and colourful.
What I do like the most
is how you've constructed that pastry hockey player. Really cool.
It is chicken, gammon, and leek pie.
It's really nicely baked.
It's really good.
Like a restaurant-style pie.
I love the gravy on the side, full of flavour,
pastry is wonderful.
The chicken is still nice and juicy, it's not dry at all.
This is very, very good.
- Kitto's back. - Ha-ha.
The pastry's perfect, the creamy sauce as well,
it was top tier. Spot on, bro.
Thanks, Kitto.
Well done.
It feels really amazing
being told that I've done a restaurant-grade pie.
I really hope I'm gonna get through.
My pie, I wasn't at my best today,
but I'm just hoping that I can go in next week.
I might be in danger of going,
but I really wanna make it to the final,
so I can show Rav and Liam that, like, what else I can make.
The judges have decided who'll be Star Baker,
and who will be leaving the tent.
Well done, bakers. You've completed a week in the Junior Bake Off tent,
and today's star baker is...
it's Aiyla.
Well done, Aiyla.
But we can only take four through to finals week,
so the person leaving us, I'm afraid to say, is...
..it's Cole, I'm afraid. Sorry, Cole.
- Oh, dang it. - LAUGHTER
- Oh, so close, I know. - Cheers.
- Good man. Great fun. - Well done, Cole.
INDISTINCT CHATTER We're gonna miss you, Cole.
I'm just gonna be happy
and be proud that I've got this far.
I've made friends, not sure about for life, cos
none of 'em live near me.
- Have you enjoyed yourself? - Yeah, it's been really good, thank you.
- Yeah, you've been a lot of fun. - You've been wicked. - Woohoo!
LAUGHTER
It was really sad to see Cole go, especially before the finals week.
However, when it came to his bake and his showstopper,
it just fell short, and he came last in the technical.
- Aiyla, well done. - Well done to Aiyla, yeah. - Thank you.
I was surprised, actually. I was like, "Me?".
But it was, I'm not complaining that I got it.
Aiyla, that's her second Star Baker win.
Pastry was well-baked,
it was crumbly, but that samosa-inspired filling...delicious.
Shout out to her auntie, though. Fire.
- Two all to you two. - Two Star Bakers each. - I got one.
- You got one. - Don't forget me. - I got zero.
You got the next round, but you need to practice.
Oh, yeah, I'm through to finals week.
I'm so glad, I'm so, so happy.
- Next time... - Don't try this at home.
..a new batch of bakers flock to the tent...
- Maa. - Baaah.
..with an Australian-themed technical...
Put something on the barbie.
and a showstopper to give you nightmares.
I am making a cat cake, with a knife sticking in it.
Who will achieve Star Baker dreams?
- That's the winner for me. - It's so good.
And who will drop...
- Stressful. - Urgh!
..a cake clanger? SHE GASPS
What's a worst nightmare cake without a worst nightmare scenario?
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