1
00:00:00,300 --> 00:00:03,399
Week five, halfway through,
and the tension is mounting.

2
00:00:03,400 --> 00:00:05,399
Time to do some yoga. Oh, what's that move?

3
00:00:05,400 --> 00:00:09,399
It's a Battenberg in repose. Gosh. I
always like the downward baguette.

4
00:00:09,400 --> 00:00:11,399
BOTH: Welcome to The
Great British Bake Off.

5
00:00:11,400 --> 00:00:13,399
Last time... They're humongous!

6
00:00:13,400 --> 00:00:15,399
..batter. Don't look at these.

7
00:00:15,400 --> 00:00:17,399
These are not the Yorkshires
you're looking for.

8
00:00:17,400 --> 00:00:20,399
An epic tale of the rise
and fall of puddings.

9
00:00:20,400 --> 00:00:23,399
They're going in the bin. But
after over-frying her bunnies...

10
00:00:23,400 --> 00:00:25,399
Oh! I might have mucked them up.

11
00:00:25,400 --> 00:00:28,399
..Kate became the fourth
baker to leave the tent.

12
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I feel really guilty. No, it's fine.
I had a shocking week.

13
00:00:31,400 --> 00:00:35,399
Tossing the perfect pancake... They
are very nice, aren't they? Yes.

14
00:00:35,400 --> 00:00:38,399
..and standout churros... Thank
you, Benjamina. You've cracked it.

15
00:00:38,400 --> 00:00:41,400
..gave Benjamina her
first Star Baker crown.

16
00:00:42,400 --> 00:00:44,399
This time... ♪ It's getting hot in here. ♪

17
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..it's pastry.

18
00:00:46,400 --> 00:00:50,399
One down, a million processes to go.
A Danish classic...

19
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Time is running out... a technical tart...
This is a disaster.

20
00:00:54,400 --> 00:00:58,399
..and an amusing... Like a pizza...
filo Showstopper.

21
00:00:58,400 --> 00:01:02,400
I was so calm earlier. Oh,
my word, the oven wasn't on.

22
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Great to have reached week five.

23
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Having got this far,

24
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I really want to get to the end now.

25
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I'm a friendly kind of competitive.

26
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I would love to get Star Baker
before I leave the tent,

27
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which hopefully won't be for a while.

28
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'Having won Star Baker last week, '

29
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I think it does add a little bit
of pressure because you don't

30
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want to go from the top and then
just crash all the way down.

31
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'Last week was such a disaster
that sometimes I just think, '

32
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"Am I worthy of being here?"

33
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'When you see the tent, '

34
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just occasionally you think of
turning around and going home.

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And then you think, "No! You've
got so much to do and share,

36
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"get on in, get it done."

37
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Morning, bakers. It is pastry week.

38
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Paul and Mary would love you, please,

39
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for this Signature Challenge,
to make 24 breakfast pastries.

40
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We would like you to make two different types,
that's 12 of each, and they must be Danish pastries.

41
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Fill them, glaze them, make them
look as dainty and beautiful

42
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as Paul's weekend alter ego.

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You've got three and a half
hours on this challenge.

44
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On your marks... Get set... BOTH: Bake.

45
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Breakfast pastries, we all love
them, but they mustn't forget

46
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the actual dough has a
high proportion of butter

47
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and, if it melts out, the breakfast
pastry is as dry as old boots.

48
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It's all about time management.

49
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They've got to get that dough
ready as quickly as possible.

50
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Then the filling's prepared
while the dough's resting

51
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and then, finally, prove the
pastry once they've shaped it.

52
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Speed in the early stages of
their Signature Bake is crucial.

53
00:02:58,400 --> 00:03:00,399
I've got half of my dough on my foot.

54
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The bakers need their basic
Danish pastry dough to begin its

55
00:03:03,400 --> 00:03:05,399
first proving as soon as possible.

56
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It's related to puff pastry
but it's much more enriched,

57
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so it's got eggs and sugar
and, importantly, yeast.

58
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The pastry is kind of in-between
strength and weakness,

59
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it's not one of the best things I do.

60
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For speed, last week's Star Baker,
Benjamina, is making one large

61
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batch of dough for both
her breakfast pastries.

62
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A peanut butter and banana pinwheel

63
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and a pecan swirl with maple
syrup and candied bacon.

64
00:03:29,400 --> 00:03:32,399
I've actually just made up the
enriched dough and it's now

65
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in the fridge chilling and proving.

66
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I really need to be good
with my time on this one.

67
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While the rest of the bakers race
to start their first prove...

68
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It's a little bit wetter
than I usually make it,

69
00:03:43,400 --> 00:03:45,399
but it's better to be wetter
than it is to be dry.

70
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..one baker has decided to make the start

71
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of this Signature Bake twice as hard.

72
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You're making two separate doughs,

73
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you're making double work for yourself.

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Jane's first dough is for her orange
and cardamom pain au raisins.

75
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She's also making chocolate
and almond Danish pastries

76
00:04:00,400 --> 00:04:02,399
with a dough flavoured with cinnamon.

77
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I did start making one type with
just the orange and then thought,

78
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"Well, if I'm going to do
it in two different lots,

79
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"I might as well do two different doughs."

80
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With their dough proving,

81
00:04:10,401 --> 00:04:12,399
the bakers need to quickly
prepare the breakfast pastries'

82
00:04:12,400 --> 00:04:15,399
other crucial components -

83
00:04:15,400 --> 00:04:17,399
huge quantities of butter.

84
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The butter needs to be flat, so that
it can be folded into the dough.

85
00:04:24,400 --> 00:04:27,399
My neck and my shoulders
are quite sore this week.

86
00:04:27,400 --> 00:04:30,399
I'm not sure whether it's pastry-induced...

87
00:04:30,400 --> 00:04:33,399
As well as an apple and cinnamon Danish,

88
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Candice's love of French food
has meant she's the only baker

89
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attempting a savoury breakfast
pastry based on a croque-monsieur,

90
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with mushrooms and pancetta.

91
00:04:41,400 --> 00:04:43,399
You've got a bunch of
thyme there, what's that?

92
00:04:43,400 --> 00:04:45,399
The thyme's going with the mushrooms,

93
00:04:45,400 --> 00:04:46,400
white sauce and a Gruyere.

94
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Gruyere's a good choice for cheese
in the way it bakes in a pastry.

95
00:04:50,400 --> 00:04:51,400
Now, the butter that you're putting in,

96
00:04:51,401 --> 00:04:53,399
what's the proportion
of butter to the dough?

97
00:04:53,400 --> 00:04:55,399
Half the amount of butter to the pastry.

98
00:04:55,400 --> 00:04:58,399
How are you going to stop the butter
from bleeding out while it's baking?

99
00:04:58,400 --> 00:05:00,399
I'm trying to keep the butter really cool,

100
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so I'm bashing it out now
while my dough rests

101
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and then, when it's thin and bashed
out, I'm putting it in the fridge.

102
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Thank you very much, Candice. We'll
leave you to bash your butter.

103
00:05:09,400 --> 00:05:11,399
Thank you very much.

104
00:05:11,400 --> 00:05:14,399
Andrew is going a little
further than just bashing.

105
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Of course I'm measuring my butter.

106
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I've got to maintain a reputation
as a reputable engineer.

107
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Andrew is precisely engineering
pastries featuring his mum

108
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and dad's favourite fillings -

109
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pear and chocolate pinwheel for Mum

110
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and spiced date swirls for his dad.

111
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My dad always used to have dates
in the glove box of the car when

112
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we were kids - I remember we
used to snack away on them.

113
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I like to get nice, neat
corners on the butter -

114
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if that means a little bit of hand
fudging, that's fine with me.

115
00:05:43,400 --> 00:05:46,399
So, I'm going to get that in the fridge.

116
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Every minute the butter chills
and the dough proves...

117
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Five minutes... should be used
to prepare the Danish pastries'

118
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signature fillings. OK, now
time to chop some fruits.

119
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I grew up in Ghana, we had
lots of mangoes, pineapple

120
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and coconuts, so, yeah, let's
call it a Ghanaian pastry.

121
00:06:06,400 --> 00:06:09,399
Selasi's transporting himself
back to his childhood

122
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with a pineapple and coconut lattice

123
00:06:11,400 --> 00:06:14,399
and a pinwheel filled with
mango, ginger and rhubarb.

124
00:06:14,400 --> 00:06:16,399
It's an unusual combination. Yes.

125
00:06:16,400 --> 00:06:18,399
What sort of glazes are you having?

126
00:06:18,400 --> 00:06:21,399
So the ginger and mango will have
the orange and ginger glaze,

127
00:06:21,400 --> 00:06:23,399
coconut and pineapple will
have a pineapple glaze,

128
00:06:23,400 --> 00:06:26,399
and then they'll have a
lemon and lime drizzle.

129
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These sound amazing in flavours.
Be careful of the texture of the

130
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coconut though, that it doesn't destroy it.

131
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We'll love you and leave you. That's to go.

132
00:06:35,400 --> 00:06:37,399
Thanks, buddy. That's all right.

133
00:06:37,400 --> 00:06:40,399
The bakers now face the
toughest bit of multitasking

134
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that they've experienced so far.

135
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Get a good banana flavour.
Whilst making their fillings...

136
00:06:46,400 --> 00:06:47,400
Get it nice and crispy.

137
00:06:47,401 --> 00:06:51,399
..they also have to begin the vital
process of pastry lamination...

138
00:06:51,400 --> 00:06:53,399
Oh, you're on your folds already?

139
00:06:53,400 --> 00:06:58,399
Oh, my God... layering their chilled
butter between their proved dough.

140
00:06:58,400 --> 00:07:02,399
Maybe I'm rushing. This is my second dough.

141
00:07:02,400 --> 00:07:04,399
If I've measured this right,

142
00:07:04,400 --> 00:07:06,400
this should cover two thirds of my pastry.

143
00:07:07,400 --> 00:07:09,399
It's not how it should be, but, oh, well.

144
00:07:09,400 --> 00:07:12,399
It's important that no
butter comes through,

145
00:07:12,400 --> 00:07:15,400
so I'm just going to pinch it together.
Seal the edges.

146
00:07:17,400 --> 00:07:20,399
So, I've just done a
standard envelope fold,

147
00:07:20,400 --> 00:07:23,399
so like you would fold a letter.

148
00:07:23,400 --> 00:07:26,399
I'm doing a book turn, which
is probably different to what

149
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a lot of the other bakers are doing,
but I get more layers quicker.

150
00:07:29,400 --> 00:07:31,399
There.

151
00:07:31,400 --> 00:07:33,400
One down, a million processes to go.

152
00:07:35,400 --> 00:07:39,399
I'm going to cook the apple and
I'm using oranges and lemons,

153
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and it absolutely lifts the apple.

154
00:07:41,400 --> 00:07:45,399
Val needs to find the time to
perfect her pecan and maple syrup

155
00:07:45,400 --> 00:07:50,399
pinwheels, as well as her apple and
sultana-topped cinnamon swirls.

156
00:07:50,400 --> 00:07:53,399
You're doing a cinnamon swirl and
you're going to top it with apple,

157
00:07:53,400 --> 00:07:54,400
so it's not in it then?

158
00:07:54,401 --> 00:07:58,399
It's on it. So I use a spoon
and make a little well in it,

159
00:07:58,400 --> 00:08:00,399
so the apple sits in the middle.
Does it not fall off?

160
00:08:00,400 --> 00:08:04,399
No, it doesn't. Well, it's sort
of in it as well as on it.

161
00:08:04,400 --> 00:08:07,399
In it and on it. And I have my
secret weapon with me. Oh, hello.

162
00:08:07,400 --> 00:08:10,399
Dental floss. What on earth are
you going to do with that?

163
00:08:10,400 --> 00:08:14,399
You have your dough, and then you
make a loop and you pull it.

164
00:08:14,400 --> 00:08:15,400
You get a nice, clean cut.

165
00:08:15,401 --> 00:08:19,399
You're the first person we've had
who's flossed her pastry. Yes.

166
00:08:19,400 --> 00:08:22,399
I want the judges to be
able to taste each element.

167
00:08:22,400 --> 00:08:25,399
There's some ground ginger,
cinnamon and some nutmeg in there

168
00:08:25,400 --> 00:08:27,399
and I don't want it to kind
of overwhelm the Danish,

169
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because that's happened in the
past with my bread and Mary didn't

170
00:08:29,400 --> 00:08:32,399
appreciate the amount of
chilli that I put in there.

171
00:08:32,400 --> 00:08:35,399
Rav's banking on a classic
pecan, walnut and maple plait

172
00:08:35,400 --> 00:08:39,399
and cinnamon swirls with
simple lemon icing.

173
00:08:39,400 --> 00:08:41,399
I hope they're not too disappointed
that I haven't been too

174
00:08:41,400 --> 00:08:43,400
creative with my flavours.

175
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This is my second turn,

176
00:08:48,400 --> 00:08:51,399
so I'm getting this out
to 50 by 20 centimetres.

177
00:08:51,400 --> 00:08:55,399
The butter has broken up a little
bit, which is interesting.

178
00:08:55,400 --> 00:08:56,400
We'll go with it.

179
00:08:59,400 --> 00:09:01,399
Oh, we've got butter.
Put some flour on there

180
00:09:01,400 --> 00:09:05,399
cos you do not want your butter
leaking out or it's going to

181
00:09:05,400 --> 00:09:06,400
ruin your layers.

182
00:09:06,401 --> 00:09:09,399
There should be 27 layers,
so I think three turns,

183
00:09:09,400 --> 00:09:11,399
but I get confused.

184
00:09:11,400 --> 00:09:14,399
There is a formula to work out
how many layers you'll get.

185
00:09:14,400 --> 00:09:15,400
Layers of lamination equals F,

186
00:09:15,401 --> 00:09:18,399
which I think is the number of folds,

187
00:09:18,400 --> 00:09:21,399
plus one to the power of
how many times you turn.

188
00:09:21,400 --> 00:09:23,399
That'll give you the layers.

189
00:09:23,400 --> 00:09:25,399
I've got three at the moment,

190
00:09:25,400 --> 00:09:29,399
so, when I fold it again, I'll have nine.
I can do three times three.

191
00:09:29,400 --> 00:09:32,399
Third one will be 27.

192
00:09:32,400 --> 00:09:33,400
I've done another book turn,

193
00:09:33,401 --> 00:09:37,399
which is where I'll get four
times that many layers.

194
00:09:37,400 --> 00:09:39,399
Benjamina, that's two. How's your bacon?

195
00:09:39,400 --> 00:09:43,399
Oh, no. I need some more bacon.

196
00:09:43,400 --> 00:09:45,399
Little bit annoyed. I was
ahead when I put it in.

197
00:09:45,400 --> 00:09:48,399
Just putting in my pancetta,

198
00:09:48,400 --> 00:09:51,399
can't really beat bacon and
mushroom for breakfast.

199
00:09:51,400 --> 00:09:54,399
But the flavours could be good
and the pastry could be rubbish.

200
00:09:54,400 --> 00:09:58,399
HE SINGS: Da-da-da. Tom's breakfast
choices are a little healthier.

201
00:09:58,400 --> 00:09:59,400
I want this quite crisp

202
00:09:59,401 --> 00:10:01,399
because it's going to get some moisture

203
00:10:01,400 --> 00:10:03,399
from the cooking pastry anyway.

204
00:10:03,400 --> 00:10:06,399
Tom's granola will be rolled
into his spirals and he's making

205
00:10:06,400 --> 00:10:09,399
square turnovers filled
with creme patissiere,

206
00:10:09,400 --> 00:10:12,399
blended with another almost-healthy option.

207
00:10:12,400 --> 00:10:14,399
Wheat biscuits with creme pat?

208
00:10:14,400 --> 00:10:16,399
Now, that's going to be very different.

209
00:10:16,400 --> 00:10:19,399
The flavour's quite similar to
when you get to the end of your

210
00:10:19,400 --> 00:10:22,399
bowl of cereal and you drink the
milk, but I've added a bit of

211
00:10:22,400 --> 00:10:25,399
vanilla to this, just to make it a
little bit more classic as well.

212
00:10:25,400 --> 00:10:26,400
OK, sounds interesting.

213
00:10:26,401 --> 00:10:29,399
As you say in the breakfast
cereal world, Cheerio.

214
00:10:29,400 --> 00:10:32,400
I'm leaving the tent guys,
it's been really great.

215
00:10:33,400 --> 00:10:35,400
This is my final turn.

216
00:10:38,400 --> 00:10:41,399
I'm just squashing down to try
and get the butter a bit even.

217
00:10:41,400 --> 00:10:45,399
Going to do another book turn now,
so I should get even more layers.

218
00:10:45,400 --> 00:10:49,399
One hour remaining to
make 24 Danish pastries.

219
00:10:49,400 --> 00:10:51,399
♪ Doo-bee-doo-be-doop-doop. ♪

220
00:10:51,400 --> 00:10:55,399
In order to give the pastry
the maximum time to rest...

221
00:10:55,400 --> 00:10:57,399
I've only got two minutes
till something happens, so...

222
00:10:57,400 --> 00:10:59,399
You've got two minutes and
24 seconds, actually.

223
00:10:59,400 --> 00:11:01,399
..the bakers should leave
shaping and filling

224
00:11:01,400 --> 00:11:03,399
until the last possible minute.

225
00:11:03,400 --> 00:11:06,399
So, these will be my apple roses.

226
00:11:06,400 --> 00:11:08,399
But every minute they aren't
shaping and filling...

227
00:11:08,400 --> 00:11:11,399
Now, dough, just make
sure that's all right.

228
00:11:11,400 --> 00:11:13,399
..is a minute they won't have for baking.

229
00:11:13,400 --> 00:11:17,399
50 minutes. How many? 5-0. 5-0, OK.

230
00:11:17,400 --> 00:11:21,399
I'm pretty pleased with how
the pastry's come out.

231
00:11:21,400 --> 00:11:25,399
I'm making the pinwheels. You
get a beautiful, crisp point,

232
00:11:25,400 --> 00:11:27,399
but the middle will be nice and soft.

233
00:11:27,400 --> 00:11:29,399
Success second time round.

234
00:11:29,400 --> 00:11:32,399
I kept an eye on it, I
watched it like a hawk.

235
00:11:32,400 --> 00:11:33,400
Somehow, time has escaped me.

236
00:11:33,401 --> 00:11:36,399
It looks like origami. It
does look like origami.

237
00:11:36,400 --> 00:11:39,399
You fold it over, so you
end up with a little...

238
00:11:39,400 --> 00:11:41,399
Hang on, you've totally
lost me there already.

239
00:11:41,400 --> 00:11:45,399
Just take one side over underneath,
the other side over the top and

240
00:11:45,400 --> 00:11:49,399
then I'm just going to put the
bechamel on top in the gap.

241
00:11:49,400 --> 00:11:52,399
Would you call that a
little lattice or a...?

242
00:11:52,400 --> 00:11:54,399
I have no idea what you'd call it, really.

243
00:11:54,400 --> 00:11:57,399
Jane's open pocket. Jane's... Yeah,
my kids have discovered that.

244
00:11:57,400 --> 00:11:59,400
MEL LAUGHS Yeah, I bet they have.

245
00:12:03,400 --> 00:12:04,400
Should have an hour of proving.

246
00:12:04,401 --> 00:12:07,399
Bless them, they're going
to have ten minutes.

247
00:12:07,400 --> 00:12:09,399
I don't actually know if
Paul likes peanut butter,

248
00:12:09,400 --> 00:12:11,399
he didn't say he disliked it.

249
00:12:11,400 --> 00:12:13,399
I just want to make sure
I get it edge to edge

250
00:12:13,400 --> 00:12:15,400
cos I don't want any gaps.

251
00:12:18,400 --> 00:12:20,399
Want to make sure I don't coil it too tight

252
00:12:20,400 --> 00:12:22,400
cos I want to give it room to grow.

253
00:12:26,400 --> 00:12:30,399
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.

254
00:12:30,400 --> 00:12:34,399
Might even get a bonus one out.
How's the pastry flossing going?

255
00:12:34,400 --> 00:12:37,399
Immensely clean. Have you
found any cavities or...

256
00:12:37,400 --> 00:12:40,399
Um... all clear? All clear.

257
00:12:40,400 --> 00:12:42,399
Oh, it does work, doesn't it?

258
00:12:42,400 --> 00:12:44,399
It's not too badly compressing
the layers together,

259
00:12:44,400 --> 00:12:47,399
so hopefully I'll still
get that lamination.

260
00:12:47,400 --> 00:12:49,560
Can you have too much chocolate filling?
Possibly not.

261
00:12:57,400 --> 00:13:01,399
I'm just going to have to do
the other ones really quickly.

262
00:13:01,400 --> 00:13:05,399
Bakers, just 30 minutes left
for grievous BUTTERLY harm.

263
00:13:05,400 --> 00:13:08,399
Just 30 minutes. Time is running out.

264
00:13:08,400 --> 00:13:11,399
You're not going to plait
all those bits, are you?

265
00:13:11,400 --> 00:13:14,399
This is what I do, I fold it over
like this. I know what it is -

266
00:13:14,400 --> 00:13:16,399
it's a plattice.

267
00:13:16,400 --> 00:13:18,399
It's a half plait, half lattice.

268
00:13:18,400 --> 00:13:20,400
It's a little bit like a
pastry cigar, isn't it?

269
00:13:23,400 --> 00:13:24,400
That'll do.

270
00:13:30,400 --> 00:13:32,400
Cool, next one.

271
00:13:34,400 --> 00:13:36,399
My frangipane's melting and escaping.

272
00:13:36,400 --> 00:13:38,399
They're looking a bit messy in there.

273
00:13:38,400 --> 00:13:41,399
Candice, I don't in any way
want to alarm you... Hmm?

274
00:13:41,400 --> 00:13:43,399
23 minutes to go.

275
00:13:43,400 --> 00:13:47,400
Thank very much. OK? Just to
put that into perspective.

276
00:13:50,400 --> 00:13:53,399
One more minute, pushing it.

277
00:13:53,400 --> 00:13:55,399
How long do they need in the oven?
20 minutes.

278
00:13:55,400 --> 00:13:57,399
20 minutes. OK, you're fine.

279
00:13:57,400 --> 00:13:59,400
That gives you three minutes to play with.

280
00:14:05,400 --> 00:14:08,399
Hello, darling. Hello. How
many have you got to do?

281
00:14:08,400 --> 00:14:12,399
A lot. I've still got 12 that are
raw, I've got 12 in the oven.

282
00:14:12,400 --> 00:14:14,399
12 that are raw?! 12
that aren't cooked yet.

283
00:14:14,400 --> 00:14:16,399
OK, and how long do they need?
About 20 minutes.

284
00:14:16,400 --> 00:14:19,399
OK, you've got about 20 minutes. Yeah.

285
00:14:19,400 --> 00:14:22,399
They're going in... I think...

286
00:14:22,400 --> 00:14:24,399
although I have no space.

287
00:14:24,400 --> 00:14:26,400
Upper bunk looking good.

288
00:14:27,400 --> 00:14:30,399
Lower bunk also looking good.

289
00:14:30,400 --> 00:14:33,400
I'm going to put three trays
in, just so I get something.

290
00:14:37,400 --> 00:14:39,399
I just spilt cheese everywhere.

291
00:14:39,400 --> 00:14:41,399
They are in.

292
00:14:41,400 --> 00:14:45,399
It's the usual position, sat
in front of the oven, praying.

293
00:14:45,400 --> 00:14:47,399
Cook faster, please.

294
00:14:47,400 --> 00:14:49,399
How's it going, Candice? Well, they're in.

295
00:14:49,400 --> 00:14:53,400
Overdone. The others aren't cooked
though, that's the problem.

296
00:14:57,400 --> 00:14:58,400
How much longer have we got?

297
00:14:58,401 --> 00:15:03,399
OK, bakers, you've got five minutes
for your Danish to make a killing.

298
00:15:03,400 --> 00:15:05,399
Oh, we're going to be tight on this.

299
00:15:05,400 --> 00:15:08,400
They're not going to be cooked.
They're not going to be cooked.

300
00:15:09,400 --> 00:15:13,399
I've only got 11 in there, I've
just realised. That's left over.

301
00:15:13,400 --> 00:15:15,400
So... fun times ahead.

302
00:15:17,400 --> 00:15:18,400
Coming out.

303
00:15:33,400 --> 00:15:34,400
Have not got time.

304
00:15:34,401 --> 00:15:38,399
Oh, the butter is not even for real
right now. Leaking everywhere.

305
00:15:38,400 --> 00:15:39,400
Oh, dear.

306
00:15:45,400 --> 00:15:50,400
OK, bakers, this Danish saga is over.
There you go, 12.

307
00:15:52,400 --> 00:15:55,400
I'm shaking. Oh, please, God.

308
00:15:59,400 --> 00:16:00,400
Fire!

309
00:16:00,401 --> 00:16:04,400
I think someone put some butter
in the bottom of my oven.

310
00:16:16,400 --> 00:16:19,400
So, Val, have we got 12? Yes, 12 of each.

311
00:16:27,400 --> 00:16:30,399
What we'll do is we'll
start with the pinwheel.

312
00:16:30,400 --> 00:16:33,399
The bake underneath looks a bit pale.
Let's have a quick look.

313
00:16:33,400 --> 00:16:36,399
You've got a little bit of a flake,
it's gone a bit doughy there

314
00:16:36,400 --> 00:16:38,399
where you put the filling,
but that's quite normal.

315
00:16:38,400 --> 00:16:40,399
They're a very good buttery flavour,

316
00:16:40,400 --> 00:16:43,399
but they're a little bit
underdone underneath.

317
00:16:43,400 --> 00:16:46,399
I actually like them a little
bit softer in the middle.

318
00:16:46,400 --> 00:16:48,399
Really? Yes, it's how our family like them,

319
00:16:48,400 --> 00:16:51,400
they like them a bit softer in the middle.

320
00:16:52,400 --> 00:16:55,399
The problem is, when you push a hole
in the middle, it falls through.

321
00:16:55,400 --> 00:16:57,399
I was too energetic today, I thought,

322
00:16:57,400 --> 00:16:59,400
"Oh, bother, I pushed right through."

323
00:17:01,400 --> 00:17:05,399
That apple, you've just got
the right amount of spice,

324
00:17:05,400 --> 00:17:07,400
but sad that it all falls apart.

325
00:17:11,400 --> 00:17:14,399
They're a lovely inviting colour,
but, if you look in here,

326
00:17:14,400 --> 00:17:16,400
it's not quite done.

327
00:17:18,400 --> 00:17:21,399
I don't know that the
rhubarb adds to the mango.

328
00:17:21,400 --> 00:17:23,399
I'm not really getting a lot
of ginger coming through,

329
00:17:23,400 --> 00:17:25,399
but I'm certainly not getting the almond.

330
00:17:25,400 --> 00:17:28,399
Well done for using fresh
pineapple and fresh coconut,

331
00:17:28,400 --> 00:17:31,400
the flavours really come through.
Thank you.

332
00:17:35,400 --> 00:17:37,400
This is going to be fascinating.

333
00:17:40,400 --> 00:17:45,399
Dry as a bone. With granola
on top of that, wow.

334
00:17:45,400 --> 00:17:48,399
A pastry should be buttery
when you taste it

335
00:17:48,400 --> 00:17:53,399
and the butter's gone. Absolutely
raw layers all the way through.

336
00:17:53,400 --> 00:17:55,399
Do you know what? I'm not going to.
It's fine.

337
00:17:55,400 --> 00:17:56,400
It's such a shame.

338
00:18:08,400 --> 00:18:09,400
I think the overall plaiting looks good.

339
00:18:09,401 --> 00:18:12,399
I think the colour's OK. How
many have you got of these?

340
00:18:12,400 --> 00:18:17,399
Um, 12 of the cinnamon swirls. Yeah.

341
00:18:17,400 --> 00:18:21,400
11 of the... 11 plaits. There's 11 plaits.

342
00:18:23,400 --> 00:18:25,399
They're bone dry,

343
00:18:25,400 --> 00:18:27,399
so what you're left with is a
bread with some bits in it.

344
00:18:27,400 --> 00:18:30,400
Can't get any flavour from them.

345
00:18:31,400 --> 00:18:33,400
The nut filling in there...

346
00:18:35,400 --> 00:18:37,400
..is delicious. OK.

347
00:18:41,400 --> 00:18:42,400
If my dad had kept

348
00:18:42,401 --> 00:18:44,399
dates in our glove box, there
would have been uproar.

349
00:18:44,400 --> 00:18:47,399
In 1970s Leatherhead, there
would have been uproar.

350
00:18:47,400 --> 00:18:48,400
Good lamination all the way through,

351
00:18:48,401 --> 00:18:50,399
you can't see any gaps in there at all.

352
00:18:50,400 --> 00:18:53,399
Immensely tempting, beautiful colour.

353
00:18:53,400 --> 00:18:56,399
These look more biscuit-y because
they've been cut very thinly.

354
00:18:56,400 --> 00:18:59,400
Hm. You'd want a bit of
height in the Danish itself.

355
00:19:05,400 --> 00:19:06,400
Unbearable silence.

356
00:19:06,401 --> 00:19:11,399
For me, the flavour is very good,
but it's just all too close.

357
00:19:11,400 --> 00:19:14,399
If it was thicker, you would
have had a proper Danish pastry.

358
00:19:14,400 --> 00:19:18,400
You got away with it. Right,
it's a lovely colour on the top.

359
00:19:20,400 --> 00:19:24,399
That pear and the creme
patissiere, absolutely delicious.

360
00:19:24,400 --> 00:19:27,399
Pear and creme pat are beautiful
together, the chocolate's just

361
00:19:27,400 --> 00:19:31,399
overwhelmed it for me. And it is too
thin - you need to have it thicker.

362
00:19:31,400 --> 00:19:32,400
Apart from that, perfect.

363
00:19:32,401 --> 00:19:34,400
Thank you. Absolutely perfect. Thanks.

364
00:19:45,400 --> 00:19:46,400
Did you prove these

365
00:19:46,400 --> 00:19:47,400
before they went in the oven?

366
00:19:47,401 --> 00:19:49,399
I actually didn't have time to prove them.

367
00:19:49,400 --> 00:19:51,399
That's why they've ended up like that.
It hasn't grown,

368
00:19:51,400 --> 00:19:54,399
you pop them into a hot oven, the
yeast will explode and then throw

369
00:19:54,400 --> 00:19:56,399
all the butter out, which
is exactly what's happened.

370
00:19:56,400 --> 00:19:58,399
Did you notice that, on the
tray, there was butter?

371
00:19:58,400 --> 00:20:02,399
Oh, yeah, there was lots.
Sadly, it is raw in the middle.

372
00:20:02,400 --> 00:20:05,399
Didn't give yourself enough
time and it was all rushed. Hm.

373
00:20:05,400 --> 00:20:07,399
Ha.

374
00:20:07,400 --> 00:20:11,400
The banana and the peanut is just mad.

375
00:20:12,400 --> 00:20:14,399
Mad - good? I do like it. OK.

376
00:20:14,400 --> 00:20:17,399
I've just never had anything
like it before. It's bizarre.

377
00:20:17,400 --> 00:20:20,399
I think it works in a Danish,
if it was baked properly.

378
00:20:20,400 --> 00:20:23,399
Maple and the bacon. And the bacon.

379
00:20:23,400 --> 00:20:26,399
Again, quite raw. All
the butter's just left.

380
00:20:26,400 --> 00:20:28,399
Lovely colour around the outside,
you've got a nice bit of depth.

381
00:20:28,400 --> 00:20:30,399
Great flavour, really is beautiful.

382
00:20:30,400 --> 00:20:33,399
That's a shame. I think both
your fillings are beautiful,

383
00:20:33,400 --> 00:20:35,399
but your pastry needs a lot of work.

384
00:20:35,400 --> 00:20:37,399
Yeah. Who was Star Baker last week?
Benjamina.

385
00:20:37,400 --> 00:20:39,400
I don't know, was it?

386
00:20:46,400 --> 00:20:49,399
That's the ideal pastry right there.
Can you eat that one then, please?

387
00:20:49,400 --> 00:20:53,399
Um... All of these, love the colour
and, actually the lamination looks

388
00:20:53,400 --> 00:20:56,399
pretty good as well, but
you've overfilled them.

389
00:20:56,400 --> 00:20:57,400
Yes, I did.

390
00:20:57,401 --> 00:20:59,399
That is how I'd expect it to look inside.

391
00:20:59,400 --> 00:21:02,399
Quite irregular, you can
see the lamination,

392
00:21:02,400 --> 00:21:04,400
it's baked all the way through.

393
00:21:07,400 --> 00:21:09,399
Gosh, you've got the flavour
right, it's delicious.

394
00:21:09,400 --> 00:21:12,399
You've got very good
distribution of the fruit -

395
00:21:12,400 --> 00:21:14,399
orange is definitely coming
through beautifully.

396
00:21:14,400 --> 00:21:15,400
Let's have a look at this.

397
00:21:15,401 --> 00:21:18,400
Good bake, nice and brown
underneath, crispy as well.

398
00:21:21,400 --> 00:21:24,399
I think the flavour is delicious.
Oh, thank you, thank you.

399
00:21:24,400 --> 00:21:27,400
You've shown us that you can make
a very good pastry. Thank you.

400
00:21:42,400 --> 00:21:44,399
The savoury ones look
pretty good - nice shape.

401
00:21:44,400 --> 00:21:46,399
You've lost a little bit
of butter out of there

402
00:21:46,400 --> 00:21:49,400
but, actually, it's well-baked
all the way through.

403
00:21:52,400 --> 00:21:54,399
I think the flavour of the
filling's delicious. Thank you.

404
00:21:54,400 --> 00:21:57,399
However, the pastry itself is very dry...

405
00:21:57,400 --> 00:22:00,399
OK... and that's because you rushed
it and the butter's poured out.

406
00:22:00,400 --> 00:22:02,399
Right, let's try these sweet ones.

407
00:22:02,400 --> 00:22:06,400
How pretty these are, a very
original formation of the apple.

408
00:22:09,400 --> 00:22:12,399
These are absolutely delicious.

409
00:22:12,400 --> 00:22:15,399
Beautifully crispy, it's
so pretty on the top.

410
00:22:15,400 --> 00:22:18,399
I'm dying to have it, but it's
a pity it's not quite done.

411
00:22:18,400 --> 00:22:20,399
Yeah, I just needed a little bit longer.

412
00:22:20,400 --> 00:22:23,399
Could you explain to me why
you have a pile of six?

413
00:22:23,400 --> 00:22:24,400
I'm just taking them home for my family.

414
00:22:24,401 --> 00:22:27,399
That is absolutely fine. The family...

415
00:22:27,400 --> 00:22:28,400
Do you not get fed at home?

416
00:22:28,401 --> 00:22:31,399
Well, they'll love these. Is
that all right? Of course it is.

417
00:22:31,400 --> 00:22:34,399
I've depleted your basket, sorry.
Thank you, Candice.

418
00:22:34,400 --> 00:22:36,399
You're very welcome. Thank you.
Will you please leave?

419
00:22:36,400 --> 00:22:38,400
They love a savoury puff, I'm sorry.

420
00:22:39,400 --> 00:22:42,399
'I'm really glad I took that
gamble with the savoury.'

421
00:22:42,400 --> 00:22:45,399
A little bit weird paid off, maybe.

422
00:22:45,400 --> 00:22:48,399
'Better than I dared to hope for.'

423
00:22:48,400 --> 00:22:53,399
Mary's comments were lovely, Paul's
comments were... astounding.

424
00:22:53,400 --> 00:22:56,399
Slightly disappointed, if I'm honest,

425
00:22:56,400 --> 00:22:59,399
especially at something that would
have been really easy to change if

426
00:22:59,400 --> 00:23:01,400
I'd have known about the thickness of them.

427
00:23:04,400 --> 00:23:05,400
'Saying that the pastry's raw'

428
00:23:05,401 --> 00:23:07,399
probably is the worst thing they could say,

429
00:23:07,400 --> 00:23:09,399
that it's not even cooked.

430
00:23:09,400 --> 00:23:11,399
But they did eat it, so it wasn't that raw.

431
00:23:11,400 --> 00:23:13,399
I'd like to pretend that I
can draw a line under it -

432
00:23:13,400 --> 00:23:16,399
I probably won't. I'll probably go
away and brood for a little while.

433
00:23:16,400 --> 00:23:18,399
I'm not looking forward to the technical.

434
00:23:18,400 --> 00:23:22,399
I can't be last in the technical
for a third week in a row.

435
00:23:22,400 --> 00:23:25,399
After a morning filled
with breakfast pastries,

436
00:23:25,400 --> 00:23:29,400
the bakers now face an afternoon
baking an ultimate tea-time classic.

437
00:23:33,400 --> 00:23:37,399
OK, bakers, welcome to your
pastry Technical Challenge.

438
00:23:37,400 --> 00:23:40,399
Now, Mary has set this
challenge for you today.

439
00:23:40,400 --> 00:23:41,400
Any words of advice, Mary?

440
00:23:41,401 --> 00:23:46,399
I want sheer perfection,
so please keep your cool.

441
00:23:46,400 --> 00:23:48,399
Right, off you pop, my darlings.
See you back for judging.

442
00:23:48,400 --> 00:23:50,399
The things I could tell you about them.

443
00:23:50,400 --> 00:23:56,399
Right, Paul and Mary would very much
like you to make a Bakewell tart.

444
00:23:56,400 --> 00:23:59,399
And the clue is in the title.

445
00:23:59,400 --> 00:24:01,399
You've got to bake WELL,

446
00:24:01,400 --> 00:24:03,399
not bake badly... No... bake well a tart.

447
00:24:03,400 --> 00:24:06,399
You've got two and a half hours
on this Bakewell tart challenge.

448
00:24:06,400 --> 00:24:08,400
On your marks. Get set. BOTH: Bake.

449
00:24:12,400 --> 00:24:14,399
I've never made a Bakewell tart.

450
00:24:14,400 --> 00:24:16,399
I kind of know what it should look like.

451
00:24:16,400 --> 00:24:19,399
It was my nan's favourite
thing to make, really.

452
00:24:19,400 --> 00:24:21,399
I have made Bakewell tarts before.

453
00:24:21,400 --> 00:24:23,400
I quite like Bakewell tarts.

454
00:24:25,400 --> 00:24:28,399
It is a Great British classic.

455
00:24:28,400 --> 00:24:31,399
Some of them have struggled in
technical challenges in the past,

456
00:24:31,400 --> 00:24:33,399
but I think everybody should
know what a Bakewell tart

457
00:24:33,400 --> 00:24:34,400
should look like.

458
00:24:34,401 --> 00:24:38,399
They really should and, I mean,
they know about baking blind.

459
00:24:38,400 --> 00:24:41,399
Most of them will have made
frangipane in some form before,

460
00:24:41,400 --> 00:24:44,399
they'll have done cakes
with feather icing before,

461
00:24:44,400 --> 00:24:48,399
it's putting all those
skills together in one item.

462
00:24:48,400 --> 00:24:49,400
Well, obviously, yours looks great.

463
00:24:49,401 --> 00:24:53,399
So you've got a beautiful layer
of icing, great frangipane...

464
00:24:53,400 --> 00:24:56,399
No soggy bottom. Let's have a look.
No soggy bottom there, Mary.

465
00:24:56,400 --> 00:24:59,399
And a really thin layer of pastry.

466
00:24:59,400 --> 00:25:01,399
It's beautiful, the almond flavour,

467
00:25:01,400 --> 00:25:03,399
tartness coming from the jam,

468
00:25:03,400 --> 00:25:07,399
crispiness from the base underneath.
Hmm. Oh, so good.

469
00:25:07,400 --> 00:25:09,400
Well done, Bezza. What was
that about your diet?

470
00:25:13,400 --> 00:25:17,399
Oh, yeah, there's not very
many instructions here.

471
00:25:17,400 --> 00:25:18,400
First step is - "Make a jam."

472
00:25:18,401 --> 00:25:21,399
I'm just softening the raspberries first.

473
00:25:21,400 --> 00:25:25,399
Second instruction - "Make a
sweet shortcrust pastry."

474
00:25:25,400 --> 00:25:27,399
I think there are people in
the room who know how to make

475
00:25:27,400 --> 00:25:28,400
a Bakewell tart, who have made it before.

476
00:25:28,401 --> 00:25:32,399
I think the winners would be the... aged.

477
00:25:32,400 --> 00:25:35,399
I'm sure someone like Val has
made a Bakewell tart before.

478
00:25:35,400 --> 00:25:37,399
Looking over, she seems quite determined.

479
00:25:37,400 --> 00:25:39,399
That's the pastry made.

480
00:25:39,400 --> 00:25:41,399
It's just going into the
fridge for half an hour now.

481
00:25:41,400 --> 00:25:44,399
The instructions say, "Make a frangipane."

482
00:25:44,400 --> 00:25:47,399
MUTTERS: How do you make a frangipane?

483
00:25:47,400 --> 00:25:49,399
I've never made a frangipane before.

484
00:25:49,400 --> 00:25:51,399
I'm just doing it in the order
that it is in the recipe.

485
00:25:51,400 --> 00:25:54,399
It's a bit creative, I'm going
to just kind of go with my gut.

486
00:25:54,400 --> 00:25:57,399
But one baker has been going with
their gut since the technical

487
00:25:57,400 --> 00:25:58,400
challenge started.

488
00:25:58,401 --> 00:26:01,399
SHE GASPS

489
00:26:01,400 --> 00:26:04,399
I only thought there was one
sheet and I've baked for the

490
00:26:04,400 --> 00:26:07,399
first 15, 20 minutes with that sheet.

491
00:26:07,400 --> 00:26:10,399
Gosh. Everything I've done, I've guessed.

492
00:26:10,400 --> 00:26:13,399
So, rhetorical question - have you
ever made a Bakewell tart before?

493
00:26:13,400 --> 00:26:17,399
Yes. I make a different one
and I make it every week.

494
00:26:17,400 --> 00:26:19,399
You make a Bakewell tart every week? Yeah.

495
00:26:19,400 --> 00:26:23,399
It feels really old-school, yeah.
It's, like, retro kind of baking.

496
00:26:23,400 --> 00:26:28,399
It's just classic and classy...
Yeah... not old.

497
00:26:28,400 --> 00:26:29,400
Classic and classy.

498
00:26:29,401 --> 00:26:32,400
Classic and classy. There we go.

499
00:26:34,400 --> 00:26:37,399
You're only allowed one
teaspoon of almond. Ta-da!

500
00:26:37,400 --> 00:26:39,399
I'd have put two in. Of
course you would, Val.

501
00:26:39,400 --> 00:26:43,399
What's a recipe for if not to
just totally ignore? Yeah.

502
00:26:43,400 --> 00:26:44,400
Good pastry, I think.

503
00:26:44,401 --> 00:26:47,399
What do they say? "Line
the tin with pastry."

504
00:26:47,400 --> 00:26:50,399
I think Bakewell tarts have a thin pastry.

505
00:26:50,400 --> 00:26:52,399
We're looking for about
pound coin sickness.

506
00:26:52,400 --> 00:26:56,399
I made it a bit thicker because
I wanted to be able to get it

507
00:26:56,400 --> 00:26:57,400
out of the flan dish.

508
00:26:57,401 --> 00:27:01,399
Don't want a soggy bottom, so I'm
just trying to make sure there are

509
00:27:01,400 --> 00:27:02,400
no gaps, there are no holes.

510
00:27:02,401 --> 00:27:05,399
I think, when Mary said she
was looking for perfection,

511
00:27:05,400 --> 00:27:08,399
the pastry case is going to be the
thing that you see around the side.

512
00:27:08,400 --> 00:27:09,400
She said, "Keep it cool,"

513
00:27:09,401 --> 00:27:14,399
so, I'm going to, literally,
get this back in the fridge.

514
00:27:14,400 --> 00:27:15,720
I'm going to chill it down again.

515
00:27:17,400 --> 00:27:21,399
"Make an icing, colour a small
amount of icing pink, ice the top,

516
00:27:21,400 --> 00:27:23,399
"decorate with traditional feather design."

517
00:27:23,400 --> 00:27:26,399
I don't think Mary wants
the pink icing neon.

518
00:27:26,400 --> 00:27:28,400
Is that pink or red? BENJAMINA LAUGHS

519
00:27:32,400 --> 00:27:35,399
So, next it says - "Bake."

520
00:27:35,400 --> 00:27:37,399
So, I'm going to blind bake it.

521
00:27:37,400 --> 00:27:38,400
I wouldn't normally bake it blind.

522
00:27:38,401 --> 00:27:42,400
I'm just going to bake it a short
while blind - five minutes.

523
00:27:45,400 --> 00:27:47,399
90 minutes remaining.

524
00:27:47,400 --> 00:27:51,399
It's not cooked yet, but I want
to just take that off now.

525
00:27:51,400 --> 00:27:55,399
This may be a bit on the thick
side and a bit on the chewy side.

526
00:27:55,400 --> 00:27:57,399
Coming out.

527
00:27:57,400 --> 00:27:59,399
I'm happy with it, it's
got a nice colour to it.

528
00:27:59,400 --> 00:28:01,399
Edges have come away a little bit.

529
00:28:01,400 --> 00:28:02,400
Well, that's not ideal.

530
00:28:02,401 --> 00:28:05,399
I perhaps didn't pierce it quite enough.

531
00:28:05,400 --> 00:28:07,399
"Fill the pastry case."

532
00:28:07,400 --> 00:28:10,399
It doesn't say what with.

533
00:28:10,400 --> 00:28:13,399
I know it's raspberry jam on the
bottom and then the frangipane

534
00:28:13,400 --> 00:28:15,399
on top, and then the icing.

535
00:28:15,400 --> 00:28:18,399
Yeah, yeah. Yeah?

536
00:28:18,400 --> 00:28:19,400
Quite nostalgic for me, this.

537
00:28:19,401 --> 00:28:21,399
Have I not shown you my picture?
Me and my nanny.

538
00:28:21,400 --> 00:28:24,399
Oh, you've got your nan's glasses on. Yeah.

539
00:28:24,400 --> 00:28:27,399
What about her Bakewell? It was
a really, really good Bakewell.

540
00:28:27,400 --> 00:28:29,399
It was weird cos mum texted
me this morning saying,

541
00:28:29,400 --> 00:28:31,399
"Your nan would be really proud."

542
00:28:31,400 --> 00:28:34,399
I feel... Ohh. Yeah, so... Ohh.

543
00:28:34,400 --> 00:28:38,399
We'll channel the nan. I am.
Channel the spirit of the nan.

544
00:28:38,400 --> 00:28:39,400
Go on, Margaret.

545
00:28:39,401 --> 00:28:42,399
Bakers, I don't want to put
you in a frangi-panic,

546
00:28:42,400 --> 00:28:43,400
but you've only got an hour left.

547
00:28:43,401 --> 00:28:45,399
I don't think I've rushed it.

548
00:28:45,400 --> 00:28:48,399
I'm now going to pipe on my frangipane mix.

549
00:28:48,400 --> 00:28:50,399
I'm not going to hit you, honestly.

550
00:28:50,400 --> 00:28:53,400
It doesn't matter. At this stage,
it would almost come as a blessing.

551
00:28:56,400 --> 00:28:58,399
I knew there was going to be an issue.

552
00:28:58,400 --> 00:29:01,399
See, what I didn't want was for the
jam to mix with the frangipane

553
00:29:01,400 --> 00:29:03,399
and that's exactly what's happened here.

554
00:29:03,400 --> 00:29:05,399
OK, it's time to bake.

555
00:29:05,400 --> 00:29:09,399
I'm going to start off
with about 15 minutes.

556
00:29:09,400 --> 00:29:12,400
I'm glad I got it in early -
it's taking ages to cook.

557
00:29:14,400 --> 00:29:16,399
RAV SIGHS

558
00:29:16,400 --> 00:29:19,399
It's not looking very baked, but
I'm not actually sure what the

559
00:29:19,400 --> 00:29:22,399
top of it's meant to look
like when it's baked.

560
00:29:22,400 --> 00:29:23,400
Not enough time.

561
00:29:24,400 --> 00:29:25,400
It's not cooking as...

562
00:29:27,400 --> 00:29:29,399
Oh, my word, the oven wasn't on.

563
00:29:29,400 --> 00:29:33,399
Ohh. What happened? The oven's not on.

564
00:29:33,400 --> 00:29:35,399
CANDICE: What have you done?
My oven's off. No.

565
00:29:35,400 --> 00:29:37,399
What?! RAV: Oh, no.

566
00:29:37,400 --> 00:29:40,400
That's unfortunate. I've been sat
here for 15 minutes doing nothing.

567
00:29:44,400 --> 00:29:46,399
Just 20 minutes remaining.

568
00:29:46,400 --> 00:29:47,400
It's rising.

569
00:29:47,401 --> 00:29:50,399
I like it gooey. It's just about cooked,

570
00:29:50,400 --> 00:29:52,399
so I'm going to start fanning it.

571
00:29:52,400 --> 00:29:53,400
Is mine the only one out?

572
00:29:53,401 --> 00:29:56,399
I think she knows exactly what she's doing.

573
00:29:56,400 --> 00:29:58,399
I'll be surprised if she
doesn't come first.

574
00:29:58,400 --> 00:30:00,399
It's coming out. It needs to cool down.

575
00:30:00,400 --> 00:30:02,399
I don't have time.

576
00:30:02,400 --> 00:30:05,399
There we go. I'm kind of
assuming it'll now firm up.

577
00:30:05,400 --> 00:30:07,400
We're going to go with that.

578
00:30:08,400 --> 00:30:09,400
Hm...

579
00:30:09,401 --> 00:30:11,399
A quick waft. It's never going to be cool!

580
00:30:11,400 --> 00:30:14,399
We only need it to be cool
enough to get the icing on.

581
00:30:14,400 --> 00:30:16,399
We don't need it to be
fully cooled down yet.

582
00:30:16,400 --> 00:30:18,399
Just going to have to
go for it, I'm afraid.

583
00:30:18,400 --> 00:30:21,399
Benjamina, my love, time very
much of the essence now.

584
00:30:21,400 --> 00:30:23,400
Oh, come on.

585
00:30:25,400 --> 00:30:27,399
Ooh, there she blows.

586
00:30:27,400 --> 00:30:29,399
My hands are shaking.

587
00:30:29,400 --> 00:30:31,399
Jane, cover your ears. Why?

588
00:30:31,400 --> 00:30:34,399
OK, bakers, that's five minutes!

589
00:30:34,400 --> 00:30:36,400
It's not working. Far too
hot to be putting it on.

590
00:30:39,400 --> 00:30:40,400
Gosh! It's all falling apart!

591
00:30:40,401 --> 00:30:44,399
Bakewell tart is still hot.
It's setting the icing.

592
00:30:44,400 --> 00:30:45,400
Right, it's coming out.

593
00:30:45,401 --> 00:30:47,400
It's definitely melting.

594
00:30:48,400 --> 00:30:50,400
It's going to have to go on hot.

595
00:30:52,400 --> 00:30:54,399
It's kind of collapsing.

596
00:30:54,400 --> 00:30:55,400
Urgh!

597
00:30:57,400 --> 00:30:58,400
What a state!

598
00:30:58,401 --> 00:31:00,399
Stop. Just stop, Tom.

599
00:31:00,400 --> 00:31:02,399
This is a disaster.

600
00:31:02,400 --> 00:31:04,400
This couldn't have gone much more wrong.

601
00:31:06,400 --> 00:31:08,399
OK, bakers. Time's up.

602
00:31:08,400 --> 00:31:09,400
Oh, my God!

603
00:31:09,401 --> 00:31:11,399
I'm missing a whole side!

604
00:31:11,400 --> 00:31:15,399
Time to bring your Bakewells up
to the chequered altar, please.

605
00:31:15,400 --> 00:31:17,399
It's awful!

606
00:31:17,400 --> 00:31:18,400
Pop them behind the photo of yourselves.

607
00:31:18,401 --> 00:31:20,400
You know the drill.

608
00:31:22,400 --> 00:31:26,399
'Paul and Mary are looking
for a crispy pastry case,

609
00:31:26,400 --> 00:31:29,400
'clearly defined layers of jam,
frangipane, and feathered icing.'

610
00:31:32,400 --> 00:31:35,399
Right, shall we start with
this one then, Mary? Mm.

611
00:31:35,400 --> 00:31:38,399
Ooh, it cuts well. It's
a nice crispy bottom.

612
00:31:38,400 --> 00:31:39,400
There's a layer of jam.

613
00:31:39,401 --> 00:31:43,400
There is a layer of frangipane,
which has risen up at the side.

614
00:31:44,400 --> 00:31:46,399
It's a good flavour, too.

615
00:31:46,400 --> 00:31:48,399
Moving on, there is feathering on the top.

616
00:31:48,400 --> 00:31:50,399
Good colour on the pastry. Base is done OK.

617
00:31:50,400 --> 00:31:53,399
And also, the pastry is the same thickness

618
00:31:53,400 --> 00:31:55,399
on the bottom and up the sides.

619
00:31:55,400 --> 00:31:59,399
It's neat enough, but the
frangipane isn't quite done

620
00:31:59,400 --> 00:32:00,400
and too much jam for me.

621
00:32:00,401 --> 00:32:03,399
We've got a good colour in the pastry here.

622
00:32:03,400 --> 00:32:06,399
The feathering is very,
very close together,

623
00:32:06,400 --> 00:32:08,399
so you don't get quite the effect

624
00:32:08,400 --> 00:32:10,399
when you pull the cocktail stick through.

625
00:32:10,400 --> 00:32:13,399
Pastry's good underneath.
Nice and strong, Mary.

626
00:32:13,400 --> 00:32:15,399
Good flavour. Tastes OK.

627
00:32:15,400 --> 00:32:19,399
But the icing was put on
while it was still warm.

628
00:32:19,400 --> 00:32:20,400
Right, let's move on to number four.

629
00:32:20,401 --> 00:32:24,399
Oh, dear. It's still on the base as well.
Collapsed.

630
00:32:24,400 --> 00:32:25,400
This is just goo.

631
00:32:27,400 --> 00:32:30,399
There's a little bit too much jam,
but it's a beautiful jam. Mm.

632
00:32:30,400 --> 00:32:35,399
Moving on, it is baked, it
is whole, looks quite thick.

633
00:32:35,400 --> 00:32:38,399
A layer of jam, frangipane. You've
got all the elements there.

634
00:32:38,400 --> 00:32:40,399
It's still very warm, isn't it?

635
00:32:40,400 --> 00:32:42,399
And of course, if you put that on warm,

636
00:32:42,400 --> 00:32:45,399
you've had to put quite
a lot of icing on there

637
00:32:45,400 --> 00:32:47,399
in order to cover the whole thing.

638
00:32:47,400 --> 00:32:49,399
This one hasn't got finished on the icing.

639
00:32:49,400 --> 00:32:51,399
Probably cos they thought,

640
00:32:51,400 --> 00:32:52,400
"I'm not putting it on cos it's too hot."

641
00:32:52,401 --> 00:32:55,399
If I cut there, you look at that and go,

642
00:32:55,400 --> 00:32:58,399
"Actually, that's not too bad."
Nicely baked underneath.

643
00:32:58,400 --> 00:33:00,399
Yeah. Taste is very good,

644
00:33:00,400 --> 00:33:01,400
but we haven't got any icing on the top.

645
00:33:01,400 --> 00:33:02,400
It's not on the top.

646
00:33:02,401 --> 00:33:06,400
Right, moving on to this one. At
least the icing's nice and level.

647
00:33:07,400 --> 00:33:09,399
No feathering.

648
00:33:09,400 --> 00:33:12,399
But we have a very good example
of lovely, thin pastry,

649
00:33:12,400 --> 00:33:13,400
beautifully baked.

650
00:33:13,401 --> 00:33:15,399
Moving on to the last one -

651
00:33:15,400 --> 00:33:18,399
I reckon you could stand on that,
Mary, and it wouldn't break.

652
00:33:18,400 --> 00:33:20,399
It's holding its own, as
you would say. It is.

653
00:33:20,400 --> 00:33:24,399
Right. There's your soggy bottom, Mary.

654
00:33:24,400 --> 00:33:26,399
We had to wait a while for it.

655
00:33:26,400 --> 00:33:28,400
The last one, yeah. And that pastry is raw.

656
00:33:31,400 --> 00:33:33,399
Mary and Paul will now
rate the Bakewell tarts

657
00:33:33,400 --> 00:33:36,399
from the worst to the best.

658
00:33:36,400 --> 00:33:38,399
In eighth place is this one.

659
00:33:38,400 --> 00:33:39,400
That's me again.

660
00:33:39,401 --> 00:33:43,399
Tasted OK, but looking like that,
you just can't present it.

661
00:33:43,400 --> 00:33:45,399
In seventh place, whose is this?

662
00:33:45,400 --> 00:33:47,399
Your frangipane is running off the plate

663
00:33:47,400 --> 00:33:50,399
and the pastry is rather thick.

664
00:33:50,400 --> 00:33:52,399
MEL: In sixth place is Andrew,

665
00:33:52,400 --> 00:33:54,399
fifth, Benjamina,

666
00:33:54,400 --> 00:33:55,400
and fourth place, Tom.

667
00:33:55,401 --> 00:33:57,400
And in third place...

668
00:33:58,400 --> 00:34:01,399
We had a good pastry here.
It was holding together.

669
00:34:01,400 --> 00:34:03,399
In second place is this one.

670
00:34:03,400 --> 00:34:05,399
Whose is this?

671
00:34:05,400 --> 00:34:08,399
The pastry's OK. Watch the
jam and the layers. Yeah.

672
00:34:08,400 --> 00:34:12,399
But there is distinctive feathering
in there and it is fairly level.

673
00:34:12,400 --> 00:34:15,399
And in first place... THEY APPLAUD

674
00:34:15,400 --> 00:34:17,399
Beautiful crust, good feathering,

675
00:34:17,400 --> 00:34:21,399
the right proportion
frangipane to raspberry jam

676
00:34:21,400 --> 00:34:23,399
and when we cut it, it held together.

677
00:34:23,400 --> 00:34:24,400
Well done. Thank you.

678
00:34:24,401 --> 00:34:28,399
'I would love to have made a
Bakewell tart as good as my nan.

679
00:34:28,400 --> 00:34:29,400
'She's probably having'

680
00:34:29,401 --> 00:34:32,399
a little bit of a laugh, going,
"What are you doing, Candice?!"

681
00:34:32,400 --> 00:34:34,399
First place - that extra
experience carries you through

682
00:34:34,400 --> 00:34:36,399
with some of these things.

683
00:34:36,400 --> 00:34:39,399
I don't feel very good about it.
I took mine out a bit too soon.

684
00:34:39,400 --> 00:34:41,399
Really got to work hard tomorrow

685
00:34:41,400 --> 00:34:45,399
and hope that will compensate
for a soggy bottom.

686
00:34:45,400 --> 00:34:47,399
Last for the third week in a row.

687
00:34:47,400 --> 00:34:49,399
It's not a good place to be, really.

688
00:34:49,400 --> 00:34:52,399
A miracle has to happen
tomorrow for me to get through!

689
00:34:52,400 --> 00:34:54,400
Tomorrow, I'll be checking my oven.

690
00:35:01,400 --> 00:35:04,399
Pastry week seems to have
divided the pack yet again.

691
00:35:04,400 --> 00:35:08,399
It's the girls at the top.
Jane has been right up there.

692
00:35:08,400 --> 00:35:10,399
Candice, she's done well.

693
00:35:10,400 --> 00:35:13,399
I think those two have pulled away
and are in line for Star Baker.

694
00:35:13,400 --> 00:35:15,399
I think the people in
trouble are Benjamina...

695
00:35:15,400 --> 00:35:17,399
Who, of course, was Star Baker last week

696
00:35:17,400 --> 00:35:18,400
and has had a bit of a nightmare.

697
00:35:18,401 --> 00:35:21,399
I think she got flustered
and she got behind.

698
00:35:21,400 --> 00:35:23,399
I worry about, I think, Val.

699
00:35:23,400 --> 00:35:25,399
Tom in the Signature,
it wasn't good at all.

700
00:35:25,400 --> 00:35:28,399
We know that Rav's capable of
delivering really good flavours.

701
00:35:28,400 --> 00:35:31,399
Pastry has not, so far, been his forte.

702
00:35:31,400 --> 00:35:32,400
I think Rav is really in trouble.

703
00:35:32,401 --> 00:35:35,400
I think he's struggled for the
last couple of weeks now.

704
00:35:43,400 --> 00:35:46,399
Morning, bakers. Hearty
welcome to Showstopper day.

705
00:35:46,400 --> 00:35:49,399
Paul and Mary would very
much like you to make

706
00:35:49,400 --> 00:35:53,399
48 filo pastry amuse-bouches.

707
00:35:53,400 --> 00:35:57,399
One savour batch, please. One sweet batch.
24 in each.

708
00:35:57,400 --> 00:36:00,399
But the fillings must be delicious.
Of course!

709
00:36:00,400 --> 00:36:03,399
Who'd make an un-delicious
filling on a Bake Off?!

710
00:36:03,400 --> 00:36:05,399
Exactly! You've got four hours.

711
00:36:05,400 --> 00:36:07,400
On your marks... Get set... Bake! Bake!

712
00:36:10,400 --> 00:36:13,399
Filo pastry is notoriously
difficult to make.

713
00:36:13,400 --> 00:36:15,399
I've made it a couple of times in the past

714
00:36:15,400 --> 00:36:17,399
and it hasn't always turned out right.

715
00:36:17,400 --> 00:36:21,399
First time I made filo pastry
was about 35 years ago.

716
00:36:21,400 --> 00:36:25,399
And I thought, "This is no joke!"
And I never made it again!

717
00:36:25,400 --> 00:36:28,399
Filo pastry is difficult,
but it's not impossible.

718
00:36:28,400 --> 00:36:29,400
It's about stretching that dough.

719
00:36:29,401 --> 00:36:32,399
The trick is to get it wafer, wafer-thin,

720
00:36:32,400 --> 00:36:36,399
so that when you hold it up,
you can almost see through it.

721
00:36:36,400 --> 00:36:37,400
Now, that's just the filo.

722
00:36:37,401 --> 00:36:40,399
This isn't a main course
- this is amuse-bouche.

723
00:36:40,400 --> 00:36:42,399
We've got to be bite-size and
I know I've got a big mouth,

724
00:36:42,400 --> 00:36:45,399
but I'm talking inch and a half max.

725
00:36:45,400 --> 00:36:48,399
It's actually quite a basic dough recipe.

726
00:36:48,400 --> 00:36:50,399
But it's all in the way that you work it

727
00:36:50,400 --> 00:36:52,399
and the amount of time
that you allow it to rest.

728
00:36:52,400 --> 00:36:54,399
Rav's planning to find a whole hour

729
00:36:54,400 --> 00:36:57,399
to rest the dough for his
Chinese prawn tartlets

730
00:36:57,400 --> 00:36:59,400
and his spiced white chocolate samosas.

731
00:37:00,400 --> 00:37:02,399
I still think I am going home.

732
00:37:02,400 --> 00:37:04,399
It would be nice if I can somehow survive.

733
00:37:04,400 --> 00:37:07,399
Good morning, Val. Good morning, Paul.

734
00:37:07,400 --> 00:37:09,399
Tell us all about your filo amuse-bouches.

735
00:37:09,400 --> 00:37:12,399
I'm going into the Christmas
season a bit early.

736
00:37:12,400 --> 00:37:16,399
Val's making goat's cheese and
caramelised onion tartlets,

737
00:37:16,400 --> 00:37:17,400
which will be delivered

738
00:37:17,401 --> 00:37:20,399
along with Santa's sacks
filled with boozy mincemeat.

739
00:37:20,400 --> 00:37:23,399
How are you going to be doing this?
As a cup? As a parcel?

740
00:37:23,400 --> 00:37:26,399
The savoury is going to be as a cup.

741
00:37:26,400 --> 00:37:28,399
It will be two mouthfuls.
I'm hoping that will be OK.

742
00:37:28,400 --> 00:37:32,399
When you say two mouthfuls,
Val, what size are we talking?

743
00:37:32,400 --> 00:37:34,400
Not Yorkshire gobfuls. OK.

744
00:37:36,400 --> 00:37:40,399
Jane's also aiming for something a
little more refined than a gobful.

745
00:37:40,400 --> 00:37:43,399
I'm wrapping filo around these.

746
00:37:43,400 --> 00:37:46,399
They've got to be neat,
so they mustn't unravel

747
00:37:46,400 --> 00:37:49,399
and they mustn't look raggedy
round the top and the bottom.

748
00:37:49,400 --> 00:37:52,399
Jane's making Roquefort,
walnut and fig parcels

749
00:37:52,400 --> 00:37:56,399
and morello cherry and chocolate
truffle-filled filo cones.

750
00:37:56,400 --> 00:37:58,399
Her dough will need to be
the perfect consistency

751
00:37:58,400 --> 00:38:00,399
to wrap around her moulds.

752
00:38:00,400 --> 00:38:04,399
If it's too sloppy, it shrinks
and then it looks horrible.

753
00:38:04,400 --> 00:38:06,399
It's all about getting the
texture of this right

754
00:38:06,400 --> 00:38:07,400
to get the finish of these right.

755
00:38:07,401 --> 00:38:10,399
Whilst Jane and most of the other bakers

756
00:38:10,400 --> 00:38:11,400
are hoping to keep their dough firm...

757
00:38:11,401 --> 00:38:13,399
It feels amazing.

758
00:38:13,400 --> 00:38:16,399
..Tom and Andrew prefer
things a little... wetter.

759
00:38:16,400 --> 00:38:19,399
My filo is quite a slack mix,
I find it easier to stretch.

760
00:38:19,400 --> 00:38:22,399
It comes with its
downfalls, but I prefer it.

761
00:38:22,400 --> 00:38:26,399
Andrew's slack dough will
encase spicy squash and chorizo

762
00:38:26,400 --> 00:38:29,399
and will also be the foundation
of his take on a classic baklava.

763
00:38:29,400 --> 00:38:31,399
When it cools, it does firm up.

764
00:38:31,400 --> 00:38:34,400
It's not quite this liquidy
when it comes to stretching it.

765
00:38:35,400 --> 00:38:39,400
Baklava is the very reason that
the tricky filo pastry exists...

766
00:38:40,400 --> 00:38:43,399
..and perfecting it is a
700-year-old royal calling.

767
00:38:43,400 --> 00:38:47,399
It's was in the 13th century in
the Ottoman sultan's kitchens

768
00:38:47,400 --> 00:38:49,399
that the royal chefs developed filo

769
00:38:49,400 --> 00:38:51,399
and in this bakery in north London,

770
00:38:51,400 --> 00:38:53,399
they're still making it the very same way.

771
00:38:53,400 --> 00:38:56,399
This is amazing.

772
00:38:56,400 --> 00:39:00,399
It's like a sort of
hospital, in a good way.

773
00:39:00,400 --> 00:39:01,400
How are you doing, Ahmet?

774
00:39:01,401 --> 00:39:03,399
Very good. Nice to meet you.
Nice to meet you too. I'm Mel.

775
00:39:03,400 --> 00:39:06,399
Listen, can I get stuck in? Sure.

776
00:39:06,400 --> 00:39:08,399
Following a traditional
recipe called yufka,

777
00:39:08,400 --> 00:39:10,399
which in Turkish means "fragile",

778
00:39:10,400 --> 00:39:14,399
multiple sheets of pastry are
wrapped onto a long rolling pin

779
00:39:14,400 --> 00:39:18,399
and stretched out before being
separated, floured and rolled again.

780
00:39:18,400 --> 00:39:22,399
It's like muslin, isn't it?
It is not ready yet. Really?

781
00:39:22,400 --> 00:39:25,399
When it is ready, I can see through.
Oh, really? Yeah.

782
00:39:25,400 --> 00:39:28,399
How do I start? Just try.

783
00:39:28,400 --> 00:39:30,399
SHE CHORTLES

784
00:39:30,400 --> 00:39:32,399
You're getting there, don't worry.

785
00:39:32,400 --> 00:39:34,399
Well done.

786
00:39:34,400 --> 00:39:36,399
It's gone wrinkly.

787
00:39:36,400 --> 00:39:39,399
That's OK. No, it's not good.

788
00:39:39,400 --> 00:39:41,399
The process of creating
filo was such a skill

789
00:39:41,400 --> 00:39:44,399
that the number of sheets
became a sign of wealth,

790
00:39:44,400 --> 00:39:48,399
with grand households demanding
a minimum of 100 layers.

791
00:39:48,400 --> 00:39:51,399
Looking for exciting ways
to serve the pastry,

792
00:39:51,400 --> 00:39:54,399
baklava was created by
the sultan's kitchen,

793
00:39:54,400 --> 00:39:56,399
sandwiching pistachio between the filo

794
00:39:56,400 --> 00:39:58,399
before sprinkling it with butter.

795
00:39:58,400 --> 00:40:00,399
The baklava is sliced and baked.

796
00:40:00,400 --> 00:40:04,399
This process now, you're putting
this amazing syrup on the top...

797
00:40:04,400 --> 00:40:06,399
Yeah... to create the baklava disco

798
00:40:06,400 --> 00:40:09,399
and is that just sugar and water in there?

799
00:40:09,400 --> 00:40:12,399
Yes. How much sugar do you actually
get through a month? Two tonnes.

800
00:40:12,400 --> 00:40:14,399
That's a lot of sugar, Ahmet.

801
00:40:14,400 --> 00:40:16,399
As the Ottoman Empire grew,

802
00:40:16,400 --> 00:40:20,399
the sultan captured slaves
to become part of his army.

803
00:40:20,400 --> 00:40:21,400
Every Ramadan,

804
00:40:21,401 --> 00:40:24,399
the royal kitchen prepared
hundreds of trays of baklava

805
00:40:24,400 --> 00:40:26,399
carried on poles with knotted clothes

806
00:40:26,400 --> 00:40:29,399
in what was known as the
Baklava Procession.

807
00:40:29,400 --> 00:40:32,399
This sweet delicacy was a
gift for their service

808
00:40:32,400 --> 00:40:36,399
and by accepting this tribute,
they pledged loyalty to the sultan

809
00:40:36,400 --> 00:40:37,400
and to their taste buds.

810
00:40:37,401 --> 00:40:40,399
The Ottoman Empire crumbled in 1922.

811
00:40:40,400 --> 00:40:43,399
Luckily, the baklava didn't
and can still be found

812
00:40:43,400 --> 00:40:46,399
wherever the sultan's influence had spread.

813
00:40:46,400 --> 00:40:48,399
Talking of which, this
is quite a spread, guys.

814
00:40:48,400 --> 00:40:50,399
I ordered ten trays?

815
00:40:50,400 --> 00:40:52,399
Lovely, thanks. One, two, three, four.

816
00:40:52,400 --> 00:40:54,440
Yeah, just put the others down there.
That's great.

817
00:40:56,400 --> 00:40:59,399
Having chosen to make a wet filo dough...

818
00:40:59,400 --> 00:41:01,399
It's going to rest for
at least half an hour.

819
00:41:01,400 --> 00:41:04,399
..Tom is also taking a
gamble with his fillings.

820
00:41:04,400 --> 00:41:07,399
My flavours are risky,
especially the savoury one,

821
00:41:07,400 --> 00:41:09,399
but I always want to just push it.

822
00:41:09,400 --> 00:41:12,399
In his filo cups, Tom will
combine strips of sirloin steak

823
00:41:12,400 --> 00:41:15,399
with a spicy chocolate mousse

824
00:41:15,400 --> 00:41:17,399
and wine-poached pears with ginger.

825
00:41:17,400 --> 00:41:19,399
That's meat? That's meat in cocoa powder

826
00:41:19,400 --> 00:41:21,399
with a little bit of chilli powder.

827
00:41:21,400 --> 00:41:23,399
I thought those were very flat brownies.

828
00:41:23,400 --> 00:41:25,399
When it comes out, what are
you going to do with it?

829
00:41:25,400 --> 00:41:26,400
It'll be very thinly sliced,

830
00:41:26,401 --> 00:41:29,399
so you should get the
nice char on the outside

831
00:41:29,400 --> 00:41:30,400
and the beautiful pink middle.

832
00:41:30,401 --> 00:41:33,399
Yeah. You've really thought
this all through. Yeah.

833
00:41:33,400 --> 00:41:37,399
Just giving it a good squeeze
together to make sure I can kind of

834
00:41:37,400 --> 00:41:40,399
see the distribution and see
if I need a bit more sausage.

835
00:41:40,400 --> 00:41:43,399
It's good to get your hands in and
give your sausages a good squeeze.

836
00:41:43,400 --> 00:41:45,399
Candice is aiming for a taste of Scotland

837
00:41:45,400 --> 00:41:48,399
with her sausage and black pudding apples,

838
00:41:48,400 --> 00:41:50,399
paired with banoffee and whisky cups.

839
00:41:50,400 --> 00:41:52,399
How have you got on with
your filo pastries?

840
00:41:52,400 --> 00:41:55,399
I'm actually using a pasta
machine to roll it through.

841
00:41:55,400 --> 00:41:58,399
A girl after my own heart, you see.
Not too much work.

842
00:41:58,400 --> 00:42:00,399
Have you got enough black pudding?

843
00:42:00,400 --> 00:42:03,399
You know what, I'm not sure, actually.
What do you think?

844
00:42:03,400 --> 00:42:04,600
Feel the weight of that, Mary.

845
00:42:06,400 --> 00:42:08,399
You're only making 24, you know.

846
00:42:08,400 --> 00:42:12,399
This is my plantain, so
it will be quite sweet

847
00:42:12,400 --> 00:42:15,399
and that will balance out with
the chilli and the saltiness.

848
00:42:15,400 --> 00:42:18,399
Benjamina's fried plantain
will be blended with spinach

849
00:42:18,400 --> 00:42:21,399
for her filo samosas to go with her
pear cups with creme patissiere

850
00:42:21,400 --> 00:42:23,399
flavoured with chai tea.

851
00:42:23,400 --> 00:42:25,399
Where does the influence come from?
I'm Nigerian.

852
00:42:25,400 --> 00:42:27,399
We eat this with everything. Do you?

853
00:42:27,400 --> 00:42:30,399
I thought, make it a bit
more sophisticated,

854
00:42:30,400 --> 00:42:32,399
an amuse-bouche, so, yeah.

855
00:42:32,400 --> 00:42:34,400
SHE LAUGHS My mum will be happy to see it.

856
00:42:35,400 --> 00:42:41,399
I'm making my coffee creme pat,
so it's got egg yolks, sugar,

857
00:42:41,400 --> 00:42:42,400
milk, vanilla...

858
00:42:43,400 --> 00:42:45,399
..coffee.

859
00:42:45,400 --> 00:42:48,399
Selasi's coffee cream cups will
be topped with a single praline

860
00:42:48,400 --> 00:42:52,399
and his savoury will have
individual spears of asparagus

861
00:42:52,400 --> 00:42:54,399
wrapped in Parma ham and filo.

862
00:42:54,400 --> 00:42:55,400
Simplicity is good.

863
00:42:55,401 --> 00:42:57,399
Simplicity is very good.

864
00:42:57,400 --> 00:43:00,399
But once the fillings have been prepared...

865
00:43:00,400 --> 00:43:02,399
I know this is saying it a bit too early,

866
00:43:02,400 --> 00:43:04,399
but I might actually
have some time to spare.

867
00:43:04,400 --> 00:43:07,400
..this Showstopper gets rather complicated.

868
00:43:08,400 --> 00:43:11,399
To deliver the filo's classic crispiness...

869
00:43:11,400 --> 00:43:12,400
..from the middle.

870
00:43:12,401 --> 00:43:15,399
..the bakers will have to stretch
their delicate rested dough

871
00:43:15,400 --> 00:43:17,399
as thinly as possible.

872
00:43:17,400 --> 00:43:18,400
That's got some little
lumps of flour in it,

873
00:43:18,401 --> 00:43:20,399
which is a bit annoying.

874
00:43:20,400 --> 00:43:22,399
And they can use any technique they like.

875
00:43:22,400 --> 00:43:24,399
My method of stretching is to
just put it over my knuckles.

876
00:43:24,400 --> 00:43:27,399
Probably change halfway through.

877
00:43:27,400 --> 00:43:30,399
I'm going to roll it out as thin
as I can using the rolling pin

878
00:43:30,400 --> 00:43:32,399
and when I can't roll it out
any more with the rolling pin,

879
00:43:32,400 --> 00:43:34,399
I'll start stretching it with my hands.

880
00:43:34,400 --> 00:43:35,400
Like a pizza.

881
00:43:35,401 --> 00:43:37,399
The thing is, it tears quite easily.

882
00:43:37,400 --> 00:43:40,399
This is an idea I got off of the internet.

883
00:43:40,400 --> 00:43:42,399
It's just a piece of broom handle.

884
00:43:42,400 --> 00:43:44,399
Clean, brand-new.

885
00:43:44,400 --> 00:43:46,399
If you pull it and stretch it

886
00:43:46,400 --> 00:43:48,399
and then stretch it onto the rolling pin,

887
00:43:48,400 --> 00:43:50,399
it helps to stretch it, apparently.

888
00:43:50,400 --> 00:43:53,400
I'll try anything to get this stuff thin.

889
00:43:58,400 --> 00:44:00,399
That's not thin enough.

890
00:44:00,400 --> 00:44:04,399
It was hurting my shoulder
to roll out so much,

891
00:44:04,400 --> 00:44:05,400
so I thought I'd give it a go

892
00:44:05,401 --> 00:44:08,399
and I was actually really
pleased with how it turned out.

893
00:44:08,400 --> 00:44:10,399
It is almost the right thickness.

894
00:44:10,400 --> 00:44:14,399
Let's see if you can read a
bottle of alcohol through it.

895
00:44:14,400 --> 00:44:17,399
Yeah, you can almost, can't you?
It is time-consuming.

896
00:44:17,400 --> 00:44:20,399
MEL: But once the bakers think
their filo is thin enough...

897
00:44:20,400 --> 00:44:21,400
Nice and thin.

898
00:44:22,400 --> 00:44:25,400
..the Showstopper gets
even harder to handle.

899
00:44:26,400 --> 00:44:27,400
It's awful.

900
00:44:29,400 --> 00:44:31,399
It's fiddly and foldy.

901
00:44:31,400 --> 00:44:32,400
The bakers need to create

902
00:44:32,401 --> 00:44:35,399
tiny, bite-sized, identical
amuse-bouches...

903
00:44:35,400 --> 00:44:37,399
That still seems a bit wide.

904
00:44:37,400 --> 00:44:40,399
..with the most delicate pastry there is...

905
00:44:40,400 --> 00:44:44,399
It is being uncooperative at the moment.

906
00:44:44,400 --> 00:44:45,400
..48 times.

907
00:44:45,401 --> 00:44:49,399
I am putting butter in-between each layer

908
00:44:49,400 --> 00:44:51,400
so that the layers crisp
up and stay separate.

909
00:45:08,400 --> 00:45:10,399
I've never heard the tent this quiet.

910
00:45:10,400 --> 00:45:11,400
Everyone's just on it,

911
00:45:11,401 --> 00:45:15,400
cos we know time has not been
our friend in this tent.

912
00:45:16,400 --> 00:45:18,399
45 minutes remaining.

913
00:45:18,400 --> 00:45:20,399
I'm very jealous of that pastry.
Why's that?

914
00:45:20,400 --> 00:45:23,399
It's a lot better than my pastry.
That's beautiful. Thanks.

915
00:45:23,400 --> 00:45:29,400
My savoury - rolling them
into sort of ball shapes.

916
00:45:31,400 --> 00:45:32,400
There is a bit of a danger,

917
00:45:32,400 --> 00:45:33,400
filling it with a slightly wet filling,

918
00:45:33,401 --> 00:45:35,399
that it can come through.

919
00:45:35,400 --> 00:45:37,399
As you can see on some of the earlier ones,

920
00:45:37,400 --> 00:45:40,400
they've fallen victim to that, but
I'm going to bake them anyway.

921
00:45:41,400 --> 00:45:42,400
A wing and a prayer.

922
00:45:45,400 --> 00:45:48,399
Or not, as the case may be.

923
00:45:48,400 --> 00:45:51,400
For six minutes, they are
there, then I will check it.

924
00:45:52,400 --> 00:45:54,400
Sorry!

925
00:45:57,400 --> 00:45:59,400
Oh! Argh!

926
00:46:00,400 --> 00:46:03,399
OK, bakers, you've got
half an hour left on this.

927
00:46:03,400 --> 00:46:04,400
They look done.

928
00:46:06,400 --> 00:46:07,400
Got a nice colour to them.

929
00:46:07,401 --> 00:46:09,400
I think they're done. Nice.

930
00:46:13,400 --> 00:46:15,399
That was meant to happen.

931
00:46:15,400 --> 00:46:17,399
I'm looking for it to be medium rare/rare.

932
00:46:17,400 --> 00:46:20,399
Val, how's it going, my lovely? Awful!

933
00:46:20,400 --> 00:46:25,399
No, why? Yes! Because
look at that disaster.

934
00:46:25,400 --> 00:46:29,399
Ooh. It's so fine. I didn't put
enough cornflour between it.

935
00:46:29,400 --> 00:46:31,400
Have you seen any John Carpenter films?

936
00:46:35,400 --> 00:46:37,399
Damn!

937
00:46:37,400 --> 00:46:39,400
Right, I'm just going
to take these out now.

938
00:46:40,400 --> 00:46:44,399
I left my cherry jam in there to
cool and I've actually frozen it.

939
00:46:44,400 --> 00:46:47,399
I was so calm earlier.

940
00:46:47,400 --> 00:46:49,399
Bakers, five minutes left
on your mighty bouches.

941
00:46:49,400 --> 00:46:52,399
Five minutes left. I'm
going to put these in.

942
00:46:52,400 --> 00:46:55,399
These are better baked than not baked. In.

943
00:46:55,400 --> 00:46:56,400
It's gone medium rare.

944
00:46:56,401 --> 00:46:58,399
This is a medium rare, but that'll be fine.

945
00:46:58,400 --> 00:47:00,399
No-one's going to spit
that out, put it that way.

946
00:47:00,400 --> 00:47:04,399
They're looking really nice.
I'm quite pleased with them.

947
00:47:04,400 --> 00:47:09,399
This is the final push. I've got
my final samosas in the oven.

948
00:47:09,400 --> 00:47:12,399
Look, it's just going like that.

949
00:47:12,400 --> 00:47:14,400
This is messy.

950
00:47:17,400 --> 00:47:19,399
Better get these on a board.

951
00:47:19,400 --> 00:47:21,399
There, I'm actually done.

952
00:47:21,400 --> 00:47:23,400
Still got a few minutes to spare.

953
00:47:25,400 --> 00:47:28,400
Do you need a hand, Jane? Could you?
Thank you so much, Selasi.

954
00:47:37,400 --> 00:47:38,400
Nope, not ready.

955
00:47:43,400 --> 00:47:45,399
OK, bakers, that's it, time's up.

956
00:47:45,400 --> 00:47:48,399
Candice, stop fiddling.
Leave your balls alone.

957
00:47:48,400 --> 00:47:51,399
There you go. It felt crisp.

958
00:47:51,400 --> 00:47:53,399
I left it in there a lot
longer than I would have.

959
00:47:53,400 --> 00:47:54,400
Oh, what a mess.

960
00:47:55,400 --> 00:47:56,400
Wow, I'm going home.

961
00:47:58,400 --> 00:47:59,400
Oh, well.

962
00:48:05,400 --> 00:48:08,400
It's judgment time for
the filo amuse-bouches.

963
00:48:15,400 --> 00:48:19,399
They're the right size.
They look appetising.

964
00:48:19,400 --> 00:48:20,560
Let's try one of these, then.

965
00:48:25,400 --> 00:48:27,399
The plantain, such a nice flavour inside.

966
00:48:27,400 --> 00:48:29,399
It tastes delicious.

967
00:48:29,400 --> 00:48:31,399
That little bit of heat in there as well.
Bit of chilli.

968
00:48:31,400 --> 00:48:33,400
It's just enough.

969
00:48:37,400 --> 00:48:39,399
That's good. Lovely combination.

970
00:48:39,400 --> 00:48:41,399
The flavours of the chai come
through beautifully with the pear.

971
00:48:41,400 --> 00:48:45,399
Nice and crispy on the shell.
I like them. Thank you.

972
00:48:45,400 --> 00:48:46,400
MEL: Are you all right there? Yeah.

973
00:48:46,401 --> 00:48:48,400
Whoo-whoo!

974
00:48:56,400 --> 00:48:59,399
It's got the asparagus and the meat
and that's pretty much it, really.

975
00:48:59,400 --> 00:49:01,400
It's quite dry.

976
00:49:04,400 --> 00:49:07,399
All those flavours - a beautiful marriage.

977
00:49:07,400 --> 00:49:09,399
The cases should have a bit more butter,

978
00:49:09,400 --> 00:49:12,400
just to make it that gorgeous
golden-brown colour.

979
00:49:19,400 --> 00:49:21,399
Because they're so tiny,

980
00:49:21,400 --> 00:49:24,399
you've got to get some very
piquant flavour in there

981
00:49:24,400 --> 00:49:26,399
and you've got it.

982
00:49:26,400 --> 00:49:27,400
Move on to these.

983
00:49:30,400 --> 00:49:33,399
A deconstructed baklava is what you
have there. It tastes beautiful.

984
00:49:33,400 --> 00:49:35,400
Oh, thank you.

985
00:49:42,400 --> 00:49:45,399
It just looks a bit, in Mary's words...

986
00:49:45,400 --> 00:49:46,400
ALL: "Informal."

987
00:49:46,400 --> 00:49:47,400
It's gone on a night out, I think.

988
00:49:47,401 --> 00:49:49,399
Yeah.

989
00:49:49,400 --> 00:49:50,400
Secondly, they're too big.

990
00:49:50,401 --> 00:49:53,400
A 50p piece is what you
need to be looking at.

991
00:49:57,400 --> 00:49:59,399
The meat is a lovely flavour.

992
00:49:59,400 --> 00:50:02,399
I don't know that I recognise
it's chocolate, but it's good.

993
00:50:02,400 --> 00:50:05,399
For me, it doesn't go. It's too bitter.

994
00:50:05,400 --> 00:50:06,400
This is the sweet one.

995
00:50:10,400 --> 00:50:13,399
Even though it's so pale,
it's beautifully crisp.

996
00:50:13,400 --> 00:50:15,399
You can feel the pears, the texture,

997
00:50:15,400 --> 00:50:17,399
but the ginger just overwhelms everything.

998
00:50:17,400 --> 00:50:20,400
A little bit disappointed, if I'm honest.

999
00:50:29,400 --> 00:50:31,399
These look fantastic.

1000
00:50:31,400 --> 00:50:35,399
You were very brave to do something
totally different with filo pastry.

1001
00:50:35,400 --> 00:50:37,399
However, that's not an amuse-bouche.

1002
00:50:37,400 --> 00:50:38,400
It's too big. Oh, OK.

1003
00:50:38,401 --> 00:50:42,400
I do like the look of these. The
size is good, they feel crispy.

1004
00:50:48,400 --> 00:50:50,399
It's absolutely delicious.

1005
00:50:50,400 --> 00:50:52,399
The overwhelming flavour is the Roquefort,

1006
00:50:52,400 --> 00:50:53,400
which is not a bad thing.

1007
00:50:53,401 --> 00:50:55,399
You do get the cured meat in there as well.

1008
00:50:55,400 --> 00:50:57,400
Right, choose your weapon, Mary.

1009
00:51:02,400 --> 00:51:04,399
They taste amazing. OK. I
don't need to eat that.

1010
00:51:04,400 --> 00:51:07,399
All the flavour was in my mouthful,
that's it. That is wasted.

1011
00:51:07,400 --> 00:51:08,400
I'm getting the chocolate,

1012
00:51:08,401 --> 00:51:10,399
I'm getting the cream, getting the cherry.

1013
00:51:10,400 --> 00:51:12,399
It's all in that one mouthful.

1014
00:51:12,400 --> 00:51:14,399
It's absolutely beautiful,
but just too much of it.

1015
00:51:14,400 --> 00:51:15,400
Oh, OK, thank you.

1016
00:51:28,400 --> 00:51:31,399
Sadly, there are only 12 mincemeat parcels.

1017
00:51:31,400 --> 00:51:33,399
The rest were still in the oven.

1018
00:51:33,400 --> 00:51:35,399
Time management was probably an issue.

1019
00:51:35,400 --> 00:51:36,400
Overall, they're too big.

1020
00:51:42,400 --> 00:51:44,399
No.

1021
00:51:44,400 --> 00:51:45,400
They're underdone.

1022
00:51:45,401 --> 00:51:49,399
The onion has seeped into
the pastry and not cooked.

1023
00:51:49,400 --> 00:51:51,399
OK, let's have a look at the sweet one.

1024
00:51:51,400 --> 00:51:54,399
It's very thick. Straight
away, you can feel that.

1025
00:51:54,400 --> 00:51:56,399
Wow, OK. I know.

1026
00:51:56,400 --> 00:51:59,399
This really does look more
like shortcrust pastry

1027
00:51:59,400 --> 00:52:00,400
than filo, I'm afraid.

1028
00:52:00,401 --> 00:52:03,399
Filling's good. The only
decent thing to eat on it.

1029
00:52:03,400 --> 00:52:04,400
I think I agree.

1030
00:52:04,401 --> 00:52:07,400
Excellent filling, but
the pastry's too thick.

1031
00:52:20,400 --> 00:52:22,399
First of all, I think they look fantastic.

1032
00:52:22,400 --> 00:52:24,399
They're all the same size,

1033
00:52:24,400 --> 00:52:26,399
the way it's been
displayed, ten out of ten.

1034
00:52:26,400 --> 00:52:29,399
Thank you very much. Let's get tasting.

1035
00:52:29,400 --> 00:52:31,400
Sausage meat, black pudding and apple.

1036
00:52:36,400 --> 00:52:38,399
You've managed to carry
through flavours in there

1037
00:52:38,400 --> 00:52:40,399
and in the shape that you
were trying to create

1038
00:52:40,400 --> 00:52:42,399
and get it crispy as well
is extremely difficult.

1039
00:52:42,400 --> 00:52:44,399
That's spot-on, that. That's really nice.

1040
00:52:44,400 --> 00:52:46,399
Thank you very much.

1041
00:52:46,400 --> 00:52:47,400
Right, banoffee.

1042
00:52:50,400 --> 00:52:53,400
That's scrumptious. It really is lovely.

1043
00:52:54,400 --> 00:52:56,399
Again, thank you very much.

1044
00:52:56,400 --> 00:52:59,399
That is delicious. Thank you.

1045
00:52:59,400 --> 00:53:01,400
(Star Baker!)

1046
00:53:03,400 --> 00:53:04,400
(Well done!)

1047
00:53:04,401 --> 00:53:06,400
(Brilliant!)

1048
00:53:20,400 --> 00:53:24,399
They look beautifully
proportioned, good colour.

1049
00:53:24,400 --> 00:53:27,399
All they've got to do now is taste good.

1050
00:53:27,400 --> 00:53:29,399
I hope they taste good, mate,
cos they do look good.

1051
00:53:29,400 --> 00:53:32,399
This is the prawn
Chinese-style, isn't it? Yes.

1052
00:53:32,400 --> 00:53:34,400
Straight in.

1053
00:53:40,400 --> 00:53:44,399
That's just the sort of
surprise I like before a meal.

1054
00:53:44,400 --> 00:53:45,400
They taste beautiful.

1055
00:53:46,400 --> 00:53:50,400
For my sweet, I've got spiced white
chocolate and hazelnut samosas.

1056
00:53:52,400 --> 00:53:55,399
Those, too, beautifully proportioned,

1057
00:53:55,400 --> 00:53:57,399
good flavour, lovely.

1058
00:53:57,400 --> 00:53:59,400
Thanks. Well done, Rav. Thanks.

1059
00:54:08,400 --> 00:54:13,399
We started with Jane and Candice
ahead of the pack. Still the case?

1060
00:54:13,400 --> 00:54:16,399
Candice, those banoffees,
they were to die for

1061
00:54:16,400 --> 00:54:18,399
and, of course, Jane's done very well.

1062
00:54:18,400 --> 00:54:19,400
Her flavours were so good.

1063
00:54:19,401 --> 00:54:22,399
Rav came into the last
challenge in a bit of trouble,

1064
00:54:22,400 --> 00:54:24,399
but these are beautiful.

1065
00:54:24,400 --> 00:54:27,399
Has he done enough? He
was way down, wasn't he?

1066
00:54:27,400 --> 00:54:31,399
To be honest, I think both Benjamina
and Rav have both done enough.

1067
00:54:31,400 --> 00:54:33,399
The two people left are Val and Tom.

1068
00:54:33,400 --> 00:54:35,399
Val's were far too big.

1069
00:54:35,400 --> 00:54:38,399
But the worst thing is we only
had half of what we asked for

1070
00:54:38,400 --> 00:54:39,400
and they're raw.

1071
00:54:39,401 --> 00:54:43,399
Tom, there's no shape to them, but
the flavour's just way off base.

1072
00:54:43,400 --> 00:54:45,399
Are you thinking along the same lines?

1073
00:54:45,400 --> 00:54:48,399
We're agreeing totally. Are you?
Mm-hm. That's a first.

1074
00:54:48,400 --> 00:54:51,400
And I'm going to race you to
one of Benjamina's triangles.

1075
00:54:53,400 --> 00:54:56,400
I thought you were taking those home.
Not any more.

1076
00:55:04,400 --> 00:55:06,399
Bakers, what a weekend.

1077
00:55:06,400 --> 00:55:09,400
I get the great job - I get
to announce Star Baker.

1078
00:55:11,400 --> 00:55:13,399
Star Baker this week took the high road

1079
00:55:13,400 --> 00:55:16,399
while others perhaps took the lower road.

1080
00:55:16,400 --> 00:55:19,399
Goodness, gracious, great balls of pig -

1081
00:55:19,400 --> 00:55:22,399
Candice, you're our Star Baker. MEL: Whoo!

1082
00:55:22,400 --> 00:55:24,400
APPLAUSE

1083
00:55:26,400 --> 00:55:28,399
Now, my job gets harder every week,

1084
00:55:28,400 --> 00:55:31,399
but as you know, we can't
take everyone into next week,

1085
00:55:31,400 --> 00:55:35,400
so the person not coming with us is...

1086
00:55:43,400 --> 00:55:44,400
..Val.

1087
00:55:45,400 --> 00:55:47,399
Come on, Val.

1088
00:55:47,400 --> 00:55:49,399
I've reached my limit.

1089
00:55:49,400 --> 00:55:52,399
I love Val, her character
was fantastic in the tent.

1090
00:55:52,400 --> 00:55:55,399
She really buoyed everybody up every week.

1091
00:55:55,400 --> 00:55:56,400
'A great baker, without
a shadow of a doubt,

1092
00:55:56,401 --> 00:55:58,399
'but this was not her week.'

1093
00:55:58,400 --> 00:56:01,399
Who are you going to
have to torment you now?

1094
00:56:01,400 --> 00:56:03,399
LAUGHING: You did well, though.

1095
00:56:03,400 --> 00:56:05,399
When I chatted to her afterwards, she said,

1096
00:56:05,400 --> 00:56:09,399
"I've so enjoyed being here, but
that's as far as I can go."

1097
00:56:09,400 --> 00:56:14,399
When you bake, you always bake for a reason

1098
00:56:14,400 --> 00:56:16,399
and you're giving it to people,

1099
00:56:16,400 --> 00:56:19,399
so you make it the best you can
and you make it with love.

1100
00:56:19,400 --> 00:56:23,399
Whenever I make anything,
I stir love into it,

1101
00:56:23,400 --> 00:56:25,399
I knead love into it,

1102
00:56:25,400 --> 00:56:28,400
so when I present it, it's special.

1103
00:56:30,400 --> 00:56:34,399
I'm not unhappy. I've had a great
time with some great people.

1104
00:56:34,400 --> 00:56:38,399
And - phew! - I didn't expect it.

1105
00:56:38,400 --> 00:56:41,399
I didn't expect to ever get here,

1106
00:56:41,400 --> 00:56:44,399
never mind be on it.

1107
00:56:44,400 --> 00:56:47,399
Val was just a really positive
presence in the tent.

1108
00:56:47,400 --> 00:56:50,399
She'd come up with little games
for us to play in-between bakes.

1109
00:56:50,400 --> 00:56:53,399
Today, she was reading a
1977 shopping receipt

1110
00:56:53,400 --> 00:56:55,399
and having us guess the prices.

1111
00:56:55,400 --> 00:56:58,399
I think if Val had got all 48
out, I think it'd be me going.

1112
00:56:58,400 --> 00:57:01,399
Got a little bit of survivor
syndrome, I think, this week.

1113
00:57:01,400 --> 00:57:03,399
I'm like the comeback kid, it seems.

1114
00:57:03,400 --> 00:57:04,400
Whenever something goes wrong,

1115
00:57:04,401 --> 00:57:07,399
there's always something that goes right.

1116
00:57:07,400 --> 00:57:09,399
I wasn't surprised that
Candice won Star Baker.

1117
00:57:09,400 --> 00:57:11,399
I'd have put my life savings on it.

1118
00:57:11,400 --> 00:57:12,400
I haven't got any.

1119
00:57:12,401 --> 00:57:14,399
Ah! Well done!

1120
00:57:14,400 --> 00:57:16,399
I thought it was Jane's, I really did.

1121
00:57:16,400 --> 00:57:20,399
That's amazing. It means a
lot, it really, really does.

1122
00:57:20,400 --> 00:57:21,400
Next time... Grr!

1123
00:57:21,401 --> 00:57:23,399
..the bakers get green-fingered...

1124
00:57:23,400 --> 00:57:25,399
I wish I'd chosen fresh flowers now.

1125
00:57:25,400 --> 00:57:27,399
..in the first-ever botanical week.

1126
00:57:27,400 --> 00:57:29,399
Tastes like elderflowers. I
just can't tell any more.

1127
00:57:29,400 --> 00:57:31,399
But will their meringue pies...

1128
00:57:31,400 --> 00:57:32,400
Good, makes you go...

1129
00:57:32,401 --> 00:57:34,399
..leave a bitter taste?

1130
00:57:34,400 --> 00:57:35,400
That's a little bit too soft.

1131
00:57:35,401 --> 00:57:38,399
Will anyone bake a technically
perfect herby bread?

1132
00:57:38,400 --> 00:57:40,399
That is not cooked.

1133
00:57:40,400 --> 00:57:42,399
And who will blossom... I've got no chance.

1134
00:57:42,400 --> 00:57:44,399
..in the floral cake Showstopper...

1135
00:57:44,400 --> 00:57:46,399
It's beautiful. Absolutely cracked it.

1136
00:57:46,400 --> 00:57:49,399
..in the closest... It's not cooked, man.

1137
00:57:49,400 --> 00:57:50,400
..Bake Off yet?

1138
00:57:50,401 --> 00:57:53,400
I've never been so stressed
about dough in my life.