0:00:02 > 0:00:04Over the last two weeks, 40 junior bakers have entered
0:00:04 > 0:00:05the hallowed Bake Off tent.
0:00:05 > 0:00:09- We are now down to ten.- Eh, if you thought cakes and biscuits were tough...- I did!
0:00:09 > 0:00:11Well, think again! Because baking is about to get tougher.
0:00:11 > 0:00:13BOTH: Ooh!
0:00:13 > 0:00:15Welcome to the Junior Bake Off quarterfinals!
0:00:18 > 0:00:21In four days' time one baker will be crowned
0:00:21 > 0:00:24Junior Bake Off Champion 2015.
0:00:24 > 0:00:26The winner is...
0:00:27 > 0:00:30Today, the first five quarterfinalists
0:00:30 > 0:00:32return to face the judges.
0:00:32 > 0:00:34It is the quarterfinal, there is nowhere to hide now.
0:00:34 > 0:00:36Scary times!
0:00:36 > 0:00:41You want to see determination, technical skill, creativity, finesse.
0:00:41 > 0:00:42Oh!
0:00:42 > 0:00:45Whose choux wheels will have the judges in a spin...?
0:00:45 > 0:00:47Oh! Good catch!
0:00:47 > 0:00:51And whose fruity Showstopper will prove their pastry-making skills?
0:00:51 > 0:00:53It is the best pie I have tasted today.
0:00:53 > 0:00:56To secure them a place in the semifinal.
0:01:21 > 0:01:24These five talented bakers have already impressed the judges once,
0:01:24 > 0:01:28but which three can do it again and bag a place in the semifinal?
0:01:30 > 0:01:32- Good luck, guys. - Good luck!
0:01:32 > 0:01:35Will it be imaginative Alyth from Lanarkshire, who in her heat
0:01:35 > 0:01:38produced immaculate bakes?
0:01:38 > 0:01:41You have nailed it. Alyth did one of the best Technicals
0:01:41 > 0:01:43we had in the heats.
0:01:43 > 0:01:46I think the standards of the bakers are going to be a lot
0:01:46 > 0:01:49higher considering they got through their heats.
0:01:49 > 0:01:52Nice being back, isn't it? ALL: Yeah.
0:01:52 > 0:01:56Up against Alyth is Freddie from Newcastle, who packed a punch
0:01:56 > 0:01:58with his flavours.
0:01:58 > 0:02:01You have got the flex of the lemon zest in there. That is really working.
0:02:01 > 0:02:03Freddie has got something you can't necessarily teach -
0:02:03 > 0:02:05he understands taste.
0:02:05 > 0:02:07I am really proud of myself for getting this far.
0:02:07 > 0:02:12When I filled in the application form, I thought I wouldn't even get called.
0:02:12 > 0:02:13Darcey, from near Belfast,
0:02:13 > 0:02:16picked herself up from a baking disaster...
0:02:16 > 0:02:17Oh, no!
0:02:17 > 0:02:19..to win her place.
0:02:19 > 0:02:21That is high street standard.
0:02:21 > 0:02:24She did such a fantastic Showstopper, we had to put her through.
0:02:24 > 0:02:27In the heats I wasn't going to give up easily.
0:02:27 > 0:02:30So I am hoping to carry on the determination.
0:02:30 > 0:02:32Oh, I've got a skewer!
0:02:32 > 0:02:37From West Lothian, Euan delivered a complex idea inspired by his family.
0:02:37 > 0:02:39- Looks amazing. - Thanks!
0:02:39 > 0:02:42Euan, for me, looks like a very gifted baker.
0:02:42 > 0:02:45My granny was really pleased that I managed to get through,
0:02:45 > 0:02:49and her advice for this time was that I should knock 'em dead!
0:02:49 > 0:02:52Olivia from Northumberland showed off technical ability with her
0:02:52 > 0:02:54sophisticated bakes.
0:02:54 > 0:02:57Olivia's chocolate gateau was one of the best bits of baking I saw.
0:02:57 > 0:03:00That is a very good cake.
0:03:00 > 0:03:03I would absolutely love to get through to the semifinals.
0:03:03 > 0:03:06I have got so far, it seems a shame to go home now.
0:03:06 > 0:03:08Are you nervous or excited?
0:03:08 > 0:03:11- I am actually in-between! - Yeah.
0:03:11 > 0:03:12LAUGHTER
0:03:17 > 0:03:20Just two challenges stand between these five bakers
0:03:20 > 0:03:22and a place in the semifinal.
0:03:22 > 0:03:25And first up it's the Technical.
0:03:25 > 0:03:28Bakers, well done for getting to the quarterfinals. You should be
0:03:28 > 0:03:32very proud of yourselves. We are going to be ramping things up a bit.
0:03:32 > 0:03:38You are going to be making a version of one of Graham's recipes.
0:03:38 > 0:03:42It's a classic French patisserie - Paris-Brest.
0:03:42 > 0:03:45This choux pastry circle gets its name from the famous
0:03:45 > 0:03:48Paris to Brest cycle race, hence the circle meant to be
0:03:48 > 0:03:51- like a bike wheel!- Very clever - Very clever.
0:03:51 > 0:03:54And it's filled with a delicious praline creme diplomat.
0:03:54 > 0:03:56- Whatever that is.- Whatever that is.
0:03:56 > 0:03:57Judges, what are you looking for?
0:03:57 > 0:04:00With the shell, we will be looking for a nice crisp outside,
0:04:00 > 0:04:02and light and airy on the inside.
0:04:02 > 0:04:05And the creme diplomat needs to hold its shape when it's piped.
0:04:05 > 0:04:08Best of luck, guys! You have one hour.
0:04:08 > 0:04:10BOTH: On your marks, get set, bake!
0:04:15 > 0:04:18It feels really good to be back in the tent.
0:04:18 > 0:04:20It is just magical.
0:04:20 > 0:04:24When I heard this challenge - I was thinking, "What on earth is
0:04:24 > 0:04:25"a Paris-Brest?"
0:04:25 > 0:04:28But when they mentioned choux pastry I felt a bit better,
0:04:28 > 0:04:30cos I have made choux pastry before.
0:04:32 > 0:04:36Graham, is this your idea of the perfect Paris-Brest?
0:04:36 > 0:04:38It's big, it's proud.
0:04:38 > 0:04:39It looks golden brown.
0:04:39 > 0:04:41And then when we lift it up...
0:04:42 > 0:04:46..you can see that on the inside it has got a nice open texture.
0:04:46 > 0:04:49Got lots of nooks and crannies. Not too even
0:04:49 > 0:04:52and flat. So, the filing, just talk me through that.
0:04:52 > 0:04:54Creme diplomat is essentially creme patissiere with cream.
0:04:54 > 0:04:57If they under whip it, it's not going to stay nice and proud.
0:04:57 > 0:05:02Smooth on the inside and crunchy on the outside. We have definitely stepped it up here.
0:05:07 > 0:05:09This is so confusing.
0:05:09 > 0:05:11That seems to make choux pastry.
0:05:11 > 0:05:13It is like a GCSE in baking.
0:05:14 > 0:05:17I am melting the butter
0:05:17 > 0:05:21and dissolving the sugar and salt into the water and the milk.
0:05:24 > 0:05:28"Add the flour and stir into the butter mixture,
0:05:28 > 0:05:29"stirring all the time."
0:05:34 > 0:05:36Choux is the only pastry that is cooked twice,
0:05:36 > 0:05:39first on the heat and then in the oven.
0:05:39 > 0:05:43You want it to be a ball, like it is now.
0:05:43 > 0:05:46"Place the pastry in the low speed for one minute.
0:05:46 > 0:05:48"Slowly add the eggs..."
0:05:48 > 0:05:51It's essential the eggs are added gradually.
0:05:51 > 0:05:53If the dough has too much egg in it,
0:05:53 > 0:05:55there's a danger that it will set too quickly.
0:05:55 > 0:05:58I am really happy it is not too wet.
0:05:59 > 0:06:02This could prevent the steam from helping it rise,
0:06:02 > 0:06:04which won't give the choux the
0:06:04 > 0:06:07all-important bubbles the judges are looking for.
0:06:09 > 0:06:12- Morning, Olivia!- Morning. - How are we doing?
0:06:12 > 0:06:15Good, yeah. I have just put my first egg in and I am just making
0:06:15 > 0:06:18sure that it is fully put together, and then I'm going to add the second egg.
0:06:18 > 0:06:21Fully incorporated, yeah? That's exactly what you need to do with choux, isn't it?
0:06:21 > 0:06:24Have you been practising since you were last in the tent?
0:06:24 > 0:06:26Yes! Every spare minute I have been baking.
0:06:26 > 0:06:27Dream about your bakes?
0:06:27 > 0:06:30- Erm, no... - Really?- I just sleep very deeply! LAUGHTER
0:06:30 > 0:06:31- Good luck. - Thank you!
0:06:31 > 0:06:33- Well done, cheers.- Bye!
0:06:36 > 0:06:38Oh, I am doing a workout here!
0:06:38 > 0:06:41There is a lot of elbow grease for this!
0:06:41 > 0:06:45I am hoping to achieve a nice dropping consistency,
0:06:45 > 0:06:46and it should just drop.
0:06:50 > 0:06:53I am just filling my piping bag with the choux pastry,
0:06:53 > 0:06:56so I can pipe it into the circular shape.
0:06:58 > 0:07:00As you look round the room, you can see
0:07:00 > 0:07:03differences between the bakers. If you look at Alyth here -
0:07:03 > 0:07:05She's got a relatively good-looking choux on the table.
0:07:05 > 0:07:09On the other hand, we have got a real problem on the other side of the room.
0:07:09 > 0:07:11To me, looking at those two, it looks too wet.
0:07:11 > 0:07:14They are going to end up with pancakes, not proud choux.
0:07:18 > 0:07:22It is a bit of an odd shape, but it should puff up.
0:07:22 > 0:07:27So it might cover up my... massive failure
0:07:27 > 0:07:28Oh, I haven't egg washed it yet!
0:07:28 > 0:07:30The egg wash just adds a shine.
0:07:30 > 0:07:32So it just means that it
0:07:32 > 0:07:33will be a nicer finish.
0:07:36 > 0:07:40I am just going to put it in the oven for about 15 to 20 minutes.
0:07:40 > 0:07:43If you're going to try your hand at baking, make sure a grown-up
0:07:43 > 0:07:45knows what you are doing.
0:07:45 > 0:07:48Bakers, half an hour gone, half an hour left.
0:07:48 > 0:07:50Come on, guys, you can do this!
0:07:54 > 0:07:55OK...
0:07:55 > 0:07:58Whilst the choux wheels bake, the race is on to begin
0:07:58 > 0:07:59the creme diplomat filling.
0:08:01 > 0:08:03This is milk, right?
0:08:03 > 0:08:04Yeah!
0:08:04 > 0:08:06I hope so, anyway!
0:08:06 > 0:08:10The first stage of the recipe requires the bakers to make a classic creme patissiere.
0:08:10 > 0:08:14A creme patissiere is basically a posh custard.
0:08:14 > 0:08:16"Heat the milk in a saucepan.
0:08:16 > 0:08:19"In a separate bowl, mix together cornflour, sugar, vanilla paste
0:08:19 > 0:08:21"and egg yolks."
0:08:21 > 0:08:25- I am waiting for my milk to start simmering.- I know!
0:08:27 > 0:08:32"Stir all the time, and then... back into the saucepan."
0:08:32 > 0:08:35Are you pleased with this Technical, are you happy with it?
0:08:35 > 0:08:37I am a little bit happy, I have made choux pastry before,
0:08:37 > 0:08:39and I have made a creme pat.
0:08:39 > 0:08:42- How are you feeling about your competition?- I think they are really good bakers.
0:08:42 > 0:08:44Hopefully, we will all do really well!
0:08:44 > 0:08:47- That is the spirit!- You don't really mean that, though, do you?
0:08:47 > 0:08:48- You just mean yourself.- I do!
0:08:48 > 0:08:50LAUGHTER
0:08:52 > 0:08:57"After it cooks on the heat for a while, it should be quite thick."
0:08:57 > 0:08:59What happened to your hob?!
0:08:59 > 0:09:01I just spilt it everywhere!
0:09:01 > 0:09:03LAUGHTER
0:09:11 > 0:09:15I am really happy with that, it has risen really well, so...
0:09:15 > 0:09:17Oh...
0:09:18 > 0:09:20Nearly!
0:09:24 > 0:09:26It fell a little and it's a wee bit flat
0:09:26 > 0:09:29but it is quite an even bake, which I was hoping for.
0:09:29 > 0:09:32It is looking good, I'm just going to put it in the fridge,
0:09:32 > 0:09:35cos there's not much time to spare now.
0:09:36 > 0:09:40Whilst the choux wheels cool down, the bakers need to finish their filling.
0:09:43 > 0:09:47I have just added the praline paste into the creme patissiere.
0:09:47 > 0:09:50Praline paste is made from caramelised nuts,
0:09:50 > 0:09:51which have been crushed.
0:09:51 > 0:09:53It gives it a nice nutty flavour.
0:09:55 > 0:09:59To transform their creme patissiere into a light, fluffy creme diplomat,
0:09:59 > 0:10:01the bakers must add whipped cream.
0:10:02 > 0:10:05I am just folding it in, so it is nice and creamy.
0:10:05 > 0:10:08I think they're looking for it to hold its shape...
0:10:09 > 0:10:11..which it does.
0:10:11 > 0:10:14Yeah, that is not going to fall.
0:10:14 > 0:10:17I don't think mine is thick enough.
0:10:17 > 0:10:21Bakers, un, deux, trois, quatre, cinq, six, sept, huit, neuf,
0:10:21 > 0:10:24dix minutes left! Ten!
0:10:26 > 0:10:27Oh!
0:10:29 > 0:10:30Good catch!
0:10:30 > 0:10:33I need it to cool, so that when I put the creme pat in,
0:10:33 > 0:10:37- it doesn't melt - Ah!
0:10:47 > 0:10:49Oh, whoops!
0:10:50 > 0:10:52Good enough...? Yes!
0:10:52 > 0:10:55Bakers, one minute left, let's get finishing up.
0:10:58 > 0:11:00Desserts are stressed spelt backwards.
0:11:00 > 0:11:02SHE GASPS
0:11:06 > 0:11:09Yours looks much better, you have got a better ring!
0:11:14 > 0:11:18OK, bakers, that's it. Step away from your Paris-Brest.
0:11:18 > 0:11:20High five! Bring it in!
0:11:20 > 0:11:23Oh, you might have got creme pat all over your hand!
0:11:23 > 0:11:25SHE LAUGHS
0:11:26 > 0:11:29If you would like to bring your Paris-Brest up to the gingham altar?
0:11:29 > 0:11:32Overall, I am pretty happy, although I would have liked my
0:11:32 > 0:11:35pastry to rise a little more in the oven.
0:11:36 > 0:11:40When I placed my finished product on the table, I noticed that it
0:11:40 > 0:11:42was a lot thinner than the rest of them.
0:11:44 > 0:11:46Allegra and Graham were looking for a perfect circle
0:11:46 > 0:11:49of well-risen, light and airy choux pastry,
0:11:49 > 0:11:52with a filling that has held its shape.
0:11:53 > 0:11:57So, Freddie - looks nice. Golden brown. I am just going to
0:11:57 > 0:12:01look inside quickly - the texture is a little tight.
0:12:01 > 0:12:03Less wet mix, holds its shape,
0:12:03 > 0:12:06and you get the aeration and the bigger bubbles.
0:12:06 > 0:12:10It gives a really nice crunch and a good delivery of hazelnut.
0:12:10 > 0:12:13Absolutely. It's a nice eat, Freddie, it really is.
0:12:13 > 0:12:15Darcey!
0:12:15 > 0:12:17It's just spread a little bit too much.
0:12:17 > 0:12:19And again, perhaps it was a bit wet.
0:12:19 > 0:12:22I love the detail in your slate, that's very nice.
0:12:23 > 0:12:25Good hazelnut flavour.
0:12:25 > 0:12:27Your cream has held nicely, that is a good structure
0:12:27 > 0:12:29you've got to your diplomat. Be proud of that, though.
0:12:29 > 0:12:32It's not an easy bake.
0:12:32 > 0:12:34Olivia, it is a nice even pipe.
0:12:34 > 0:12:38Feels nice and crisp. Quite tight bubbles.
0:12:40 > 0:12:44Because it is smaller we have a greater intensity of praline flavour.
0:12:44 > 0:12:46It is very nice indeed.
0:12:46 > 0:12:47Euan...
0:12:47 > 0:12:51Your cream hasn't quite held up. It's all sort of squidging out.
0:12:51 > 0:12:55You need to just give it a little bit more whisk before you folded it through.
0:12:55 > 0:12:58But you have got some height, and this is good choux structure here.
0:12:58 > 0:13:00Great big caverns.
0:13:01 > 0:13:04Lovely bite on the nuts. Your cream is not
0:13:04 > 0:13:07quite there, but apart from that I am impressed.
0:13:07 > 0:13:11Alyth, it looks amazing. Really nice and proud choux.
0:13:11 > 0:13:15Got a decent structure inside. We've got some of these nice caverns.
0:13:15 > 0:13:17It could be a little bit more filled. There - it wants to be
0:13:17 > 0:13:18full of cream.
0:13:21 > 0:13:23The choux ring is very good.
0:13:23 > 0:13:25That's a wheel that could get you from Paris to Brest
0:13:25 > 0:13:27without any problems at all.
0:13:27 > 0:13:29HE CHUCKLES
0:13:30 > 0:13:34Whose choux will propel them into the top two?
0:13:34 > 0:13:36So, in no particular order...
0:13:36 > 0:13:39The first of our top-two bakes is this one...
0:13:39 > 0:13:41by Alyth.
0:13:41 > 0:13:43- Thank you! - And the second is this one
0:13:43 > 0:13:45by Euan.
0:13:45 > 0:13:46Thank you.
0:13:49 > 0:13:53I am really proud that I got into the top two. It is a good
0:13:53 > 0:13:54boost for the Showstopper.
0:13:54 > 0:13:57I think Scotland will be proud!
0:13:58 > 0:14:02I agree with the judges' decision, cos their choux pastries were awesome!
0:14:02 > 0:14:05No, I definitely didn't think it was going be easier the
0:14:05 > 0:14:07second time round, and it wasn't.
0:14:09 > 0:14:12Not being in the top definitely makes me
0:14:12 > 0:14:15more determined to make sure my next bake is perfect.
0:14:16 > 0:14:18So, are you a lid or a casing and lid man?
0:14:18 > 0:14:22- Casing and lid all the way, mate! - Yeah, it's got to be, hasn't it?
0:14:22 > 0:14:24Oh, definitely. Otherwise it is just a stew with a lid.
0:14:24 > 0:14:27Yeah, and that wouldn't be a Showstopper, would it?
0:14:27 > 0:14:30Is it pies for the Showstopper? HE LAUGHS
0:14:30 > 0:14:31- No.- Oh.
0:14:31 > 0:14:34- I'm only joking!- He's only kidding! LAUGHTER
0:14:40 > 0:14:43Welcome back, bakers, this is your Showstopper Challenge.
0:14:43 > 0:14:48The judges - they would like you to make a decorative fruit pie.
0:14:48 > 0:14:53What you are about to bake could secure you a place in the semifinals.
0:14:53 > 0:14:54So, no pressure!
0:14:54 > 0:14:57You have 1 hour 30 minutes - on your marks...
0:14:57 > 0:14:59- Get set... - BOTH: Bake!
0:15:04 > 0:15:06What I am looking for is when you cut a wedge from the pie
0:15:06 > 0:15:08you have got a nice even pastry.
0:15:08 > 0:15:10And when you eat it, it has got a balanced flavour.
0:15:10 > 0:15:13The filling inside needs to be wettish
0:15:13 > 0:15:16but you really don't want the base pastry soggy.
0:15:18 > 0:15:23All five bakers are making shortcrust pastry for the case of their pies.
0:15:23 > 0:15:27Today, I am making a spiced pear and blueberry fruit pie.
0:15:27 > 0:15:31Blueberries give such a lovely purple colour when they are cooked,
0:15:31 > 0:15:34and they taste amazing!
0:15:34 > 0:15:37Darcey's pear and blueberry pie will be spiced with cinnamon
0:15:37 > 0:15:40and nutmeg, and then decorated with pastry stars.
0:15:41 > 0:15:45I do make quite a lot of pastry at home, it is
0:15:45 > 0:15:46one of my favourite things to make.
0:15:49 > 0:15:53This is a sweet shortcrust pastry, and it has got lemon rind in.
0:15:53 > 0:15:55Cos I think it just adds a little bit more flavour.
0:15:55 > 0:16:00Olivia's lemon pastry case will have an apple, ginger and blackberry filling,
0:16:00 > 0:16:04and will be designed to reflect one of her favourite hobbies.
0:16:04 > 0:16:06So, what are we making today?
0:16:06 > 0:16:09I'm making a roue de velo. That is French for bike wheel.
0:16:09 > 0:16:11Are you having a two-wheel day?
0:16:11 > 0:16:13It is all a bit of a bike theme. I do a lot of triathlons,
0:16:13 > 0:16:16so I'm used to biking.
0:16:16 > 0:16:18- Wowzers! - And what are you going to do on top?
0:16:18 > 0:16:21Like, spokes, and then, like, the middle of the wheel.
0:16:21 > 0:16:23Yeah, that's a very cool idea.
0:16:23 > 0:16:24Thank you!
0:16:26 > 0:16:28Hey, hey, Alyth, what are you making?
0:16:28 > 0:16:33I am making an apple, blackberry and raspberry pie.
0:16:33 > 0:16:35I call it a hedgerow pie.
0:16:37 > 0:16:40Alyth's hedgerow pie will be full of sliced green apples,
0:16:40 > 0:16:44bursting with berries, and have a lattice pastry top.
0:16:44 > 0:16:48These are the things that live outside my house,
0:16:48 > 0:16:50so that is why I had the idea...
0:16:50 > 0:16:53Nice technique using the whole of the forearm there.
0:16:53 > 0:16:56You are going to get some right arms on you, Alyth.
0:16:56 > 0:16:58Nurrr!
0:16:58 > 0:17:02Euan has also taken inspiration from his Scottish roots.
0:17:02 > 0:17:05I am making my granny's Sunday bramble pie,
0:17:05 > 0:17:08because, erm, my granny used to take my mum
0:17:08 > 0:17:13and my auntie bramble picking. And make a bramble pie afterwards.
0:17:14 > 0:17:19Euan's granny's pie will have a full pastry lid. Inside will be a bramble
0:17:19 > 0:17:22and apple filling, with added zingyness from some lemon.
0:17:22 > 0:17:26Is this bang on your granny's recipe or is it granny and a bit of Euan?
0:17:26 > 0:17:28- Granny and a bit of Euan.- What is the Euan bit?
0:17:28 > 0:17:31Instead of proper apple, I am using dried apple,
0:17:31 > 0:17:34- which soaks up the moisture. - Nice idea.- Nice.
0:17:38 > 0:17:42I am making a juicy fruit pie. I have made it before, I think...
0:17:44 > 0:17:46..four times?
0:17:46 > 0:17:49Freddie is the only baker making two types of pastry -
0:17:49 > 0:17:51a sweet shortcrust for the bottom,
0:17:51 > 0:17:53and a plain shortcrust for the top.
0:17:53 > 0:17:55The filling will be a mixture of grated apples,
0:17:55 > 0:17:57raspberries and melted butter.
0:17:57 > 0:18:00- Freddie, what are you most nervous about this?- Time.
0:18:00 > 0:18:02- Really? - Yeah.
0:18:02 > 0:18:05What has it been like at home, when you have been practising it?
0:18:05 > 0:18:06An hour and a quarter over.
0:18:06 > 0:18:08Oh, no! An hour and a quarter over!
0:18:08 > 0:18:12Yeah, yeah, but it is fine now, cos last time it was 12 minutes over, so it is not as bad.
0:18:12 > 0:18:16- Oh, you are working in the right direction, then?- Yeah, yeah.- OK, that's good.
0:18:20 > 0:18:23One of the trickiest parts about making a pie
0:18:23 > 0:18:25is ensuring that all the pastry is evenly baked.
0:18:25 > 0:18:27To help achieve this,
0:18:27 > 0:18:31Darcey, Olivia and Freddie are blind baking their pastry cases first.
0:18:34 > 0:18:38Weight on the pastry case stops it from puffing up or shrinking,
0:18:38 > 0:18:40and also to get a crisp bottom.
0:18:43 > 0:18:46No, I am not blind baking. I have decided just to cook it all in one.
0:18:46 > 0:18:51Because I think the bottom can sometimes get a bit burnt if you blind bake it.
0:18:51 > 0:18:54I chose not to blind bake my pastry case,
0:18:54 > 0:19:00because the fruit weighs it down. I am hoping I don't get a soggy bottom!
0:19:00 > 0:19:02Bakers, you have had 30 minutes.
0:19:02 > 0:19:05You've got an hour left to soak the fruit, be the fruit,
0:19:05 > 0:19:07be the pie!
0:19:10 > 0:19:14With the filling, the bakers have the difficult job of making it sweet and juicy,
0:19:14 > 0:19:18but also thick enough so that it doesn't leak through the pastry.
0:19:18 > 0:19:23When I first made the filling, it was quite acidic. The butter
0:19:23 > 0:19:26and egg mix gives it quite a sweet taste, and it's really nice.
0:19:28 > 0:19:32I am going to toss my brambles in cornflour and granulated sugar,
0:19:32 > 0:19:34so that the juice that
0:19:34 > 0:19:36comes out of my pie won't be too wet.
0:19:36 > 0:19:39The cornflour should thicken it up a bit.
0:19:39 > 0:19:41- Afternoon, Darcey. - Afternoon.
0:19:41 > 0:19:43So, what is in here?
0:19:43 > 0:19:47Blueberries, pear, some ground arrowroot to soak up
0:19:47 > 0:19:49the excess juices, and some lemon zest.
0:19:49 > 0:19:51And why did you choose arrowroot?
0:19:51 > 0:19:54It absorbs a lot more than cornflour.
0:19:54 > 0:19:55Very good!
0:19:59 > 0:20:03I don't think it is quite done yet but I am going to take it out in
0:20:03 > 0:20:08about two minutes and I am just going to have to go with what I have got.
0:20:08 > 0:20:11It is looking good, it has been cooking better than it has at home,
0:20:11 > 0:20:13so that is always a good sign.
0:20:16 > 0:20:20Bakers, that is 45 minutes gone, which means you are halfway.
0:20:20 > 0:20:22Oh!
0:20:24 > 0:20:26I am going to put the filling in, put the cover on the pie
0:20:26 > 0:20:30and cover them with decorations, egg wash, oven. And then I can relax.
0:20:35 > 0:20:37Now their cases are filled with fruit, the bakers turn to
0:20:37 > 0:20:39topping their pies.
0:20:40 > 0:20:44I've just used my lattice roller to make some lattice.
0:20:47 > 0:20:49Oh...
0:21:01 > 0:21:04Everyone's pies are now baking, except for Freddie's.
0:21:04 > 0:21:07- Is that ready for the oven after you have done that?- Yeah.
0:21:07 > 0:21:09SHE HUMS Get it in that oven!
0:21:16 > 0:21:18How is yours looking?
0:21:18 > 0:21:21- Do you want to come round and see? - Yes!
0:21:21 > 0:21:22You see the topping there?
0:21:22 > 0:21:24It has kind of gone a bit skewwhiff.
0:21:24 > 0:21:26That's cool!
0:21:26 > 0:21:27Did you carve that?
0:21:27 > 0:21:29My dad did!
0:21:29 > 0:21:32He likes to get the little saw out.
0:21:32 > 0:21:33IMITATES SAWING
0:21:33 > 0:21:35That is a great impression of my dad!
0:21:38 > 0:21:41Bakers, you have just five minutes left!
0:21:41 > 0:21:43It's pie time! Almost.
0:21:46 > 0:21:48That is looking great.
0:21:50 > 0:21:53I have put it on for just another minute, cos I think it might need that.
0:21:55 > 0:21:56Scary times!
0:21:58 > 0:21:59Where has the sugar gone?
0:21:59 > 0:22:01Is your pie still in the oven?
0:22:01 > 0:22:03Yeah, it's got one minute left...
0:22:03 > 0:22:04Oh, not even...
0:22:08 > 0:22:10Yes, that's good.
0:22:10 > 0:22:12Hm, I am just going to serve it.
0:22:17 > 0:22:19Just going to do some finishing touches to it.
0:22:28 > 0:22:30Bakers, that's it, your time is up!
0:22:31 > 0:22:33Alyth! Alyth!
0:22:33 > 0:22:35THEY LAUGH
0:22:35 > 0:22:37SHE EXHALES
0:22:44 > 0:22:47Very nice, Euan, nice presentation.
0:22:47 > 0:22:48It cuts like a pie.
0:22:50 > 0:22:52The base is cooked.
0:22:52 > 0:22:55Technically it is a great bake, cos you have managed to keep all that
0:22:55 > 0:22:57moisture in and give us a crisp pie.
0:22:57 > 0:22:59It is nice and juicy. I think
0:22:59 > 0:23:01if you put in a touch more sugar, the flavours of the berries
0:23:01 > 0:23:05would have come through a bit more. But all in all that is a good bake.
0:23:10 > 0:23:14Alyth, it looks really stunning. Good lattice
0:23:14 > 0:23:18and I love that you are tying it all with your home.
0:23:18 > 0:23:19Yeah, it is
0:23:19 > 0:23:21- just a bit difficult to get out. - Sorry.
0:23:21 > 0:23:25- So on the base here you can see it's raw.- Oh...- Yeah?
0:23:25 > 0:23:27The actual crust itself is delicious.
0:23:27 > 0:23:28It is nice and tart
0:23:28 > 0:23:32but you really did need to blind bake your tart case to start.
0:23:32 > 0:23:33But a beautiful-looking pie.
0:23:39 > 0:23:41Well done, Olivia, loving the presentation. The pastry has
0:23:41 > 0:23:44got a good colour to it around the outside.
0:23:44 > 0:23:45But your spokes are over.
0:23:49 > 0:23:53The pastry tastes delicious. That lemon in it is really coming through.
0:23:53 > 0:23:55For me, you need a bit more juice to bind it
0:23:55 > 0:23:56and bring it all together.
0:23:56 > 0:23:59It is a nice idea, it just needs polishing.
0:24:05 > 0:24:08Thanks, Darcey. Love your little stars. And again you have
0:24:08 > 0:24:10opted for not a very juicy pie.
0:24:10 > 0:24:13There should be some juice in there somewhere!
0:24:13 > 0:24:14LAUGHTER
0:24:14 > 0:24:18It is actually a really nice bake on the base.
0:24:18 > 0:24:21- You have just taken it too far on the sides.- Yeah.
0:24:23 > 0:24:26The arrowroot has helped to give it a sort of creaminess.
0:24:26 > 0:24:28And actually it is not a dry eat. Just watch your outsides
0:24:28 > 0:24:30and that's a winner of a pie.
0:24:36 > 0:24:38Freddie...
0:24:38 > 0:24:42this is looking good around the outside. But this is definitely not cooked on top.
0:24:46 > 0:24:49Looks beautiful. Nice and golden on the base.
0:24:49 > 0:24:51That is a fine slice of pie there, Freddie.
0:24:51 > 0:24:52HE CHUCKLES
0:24:54 > 0:24:56The fruits are acidic
0:24:56 > 0:24:59and they are sweet. And both of those are balanced very nicely in this pie.
0:24:59 > 0:25:02To eat - it is the best pie I have tasted today.
0:25:04 > 0:25:08- It's all done. - Oh, that's a relief.
0:25:09 > 0:25:13Well, judges, I think it is fair to say the quarterfinals have kicked off with a bang.
0:25:13 > 0:25:17Let's start with this morning's Technical Challenge.
0:25:17 > 0:25:19This morning, Alyth did a near-perfect Paris-Brest.
0:25:19 > 0:25:22But then, tale of two halves - her pie looks nice,
0:25:22 > 0:25:25but the underside absolutely raw.
0:25:25 > 0:25:26Euan, he was in the top two...
0:25:26 > 0:25:31And his pie... His pastry was so thin that it cooked in seconds,
0:25:31 > 0:25:33so he has got a nice crisp bottom.
0:25:33 > 0:25:34And how about Olivia?
0:25:34 > 0:25:37Her choux pastry didn't have the aeration.
0:25:37 > 0:25:39What about the Showstopper in the afternoon?
0:25:39 > 0:25:42The design was great, it just needed some more moisture.
0:25:42 > 0:25:45Darcey, this morning... She wasn't in your top two.
0:25:45 > 0:25:48Did she do what she did in the heats and totally redeem herself?
0:25:48 > 0:25:50She had a better afternoon than she had morning.
0:25:50 > 0:25:51And finally - Freddie...
0:25:51 > 0:25:53Freddie wasn't nearly there on the Technical.
0:25:53 > 0:25:55Did he redeem himself?
0:25:55 > 0:25:59Freddie's pie - it is not cooked on top, which is a near tragedy,
0:25:59 > 0:26:01because then you cut into it - it is a gorgeous pie.
0:26:01 > 0:26:03- It is a tough one.- Mm.
0:26:08 > 0:26:10Bakers...
0:26:10 > 0:26:12you have been absolutely brilliant.
0:26:12 > 0:26:16But unfortunately, only three of you can go through to the semifinals.
0:26:16 > 0:26:18In no particular order...
0:26:20 > 0:26:22The first baker going through is...
0:26:26 > 0:26:27..Euan.
0:26:27 > 0:26:29Well done, Euan, well done.
0:26:30 > 0:26:32Good job.
0:26:34 > 0:26:37The second baker going through is...
0:26:39 > 0:26:41..Alyth.
0:26:43 > 0:26:45Well done, Alyth.
0:26:46 > 0:26:49And the final baker going through is...
0:26:53 > 0:26:55..Freddie!
0:26:58 > 0:27:02It feels really, really, really, good to go through to the semifinals.
0:27:02 > 0:27:05Well done, you saved it with your pie there.
0:27:05 > 0:27:09I can't believe I got through, they were all really good bakers,
0:27:09 > 0:27:12I mean, they are they best bakers I have ever seen.
0:27:12 > 0:27:13Brilliant baking, really tough day.
0:27:13 > 0:27:16It was my granny's bramble pie that managed to get me through,
0:27:16 > 0:27:19and I hope that she is going to be really proud of me.
0:27:19 > 0:27:21You have been fantastic, you really have.
0:27:21 > 0:27:24It is so amazing to have got this far in the competition.
0:27:24 > 0:27:26It has been loads of fun.
0:27:26 > 0:27:28Give yourself a round of applause.
0:27:28 > 0:27:31I think Alyth, Freddie and Euan are definitely the right people to
0:27:31 > 0:27:34go through. I think they will soar through this competition.
0:27:34 > 0:27:38And maybe one of them will be the Junior Bake Off Champion.
0:27:40 > 0:27:44The next five quarterfinalists face a wedding centrepiece Technical...
0:27:44 > 0:27:46It looks a bit like a Christmas tree.
0:27:46 > 0:27:48..and scary mini-tart Showstoppers...
0:27:48 > 0:27:50SHRIEKING
0:27:50 > 0:27:52..for a place in the semifinal.
0:27:52 > 0:27:54It's getting tough!