0:00:02 > 0:00:04The heats are complete. 40 have now become ten,
0:00:04 > 0:00:06and in that very tent as I speak
0:00:06 > 0:00:09the first batch of semifinalists are cleaning their whisks,
0:00:09 > 0:00:12lining their tins and separating their eggs.
0:00:12 > 0:00:15Why? Because our judges Mary Berry and James Martin
0:00:15 > 0:00:18are about to turn up the heat.
0:00:18 > 0:00:21Welcome to Junior Bake Off.
0:00:21 > 0:00:25Today it's time to get serious as the semifinals begin.
0:00:25 > 0:00:26Oh! Oh! Oh!
0:00:26 > 0:00:29Five of the best bakers return to the tent...
0:00:29 > 0:00:30Rocket, rocket, rocket!
0:00:30 > 0:00:33..to battle it out for a place in the final.
0:00:33 > 0:00:35I'm not sure it's cooked.
0:00:35 > 0:00:37Will their Junior Bake Off dreams crumble?
0:00:37 > 0:00:40It's coming out a few holes.
0:00:40 > 0:00:42Only two can go through.
0:00:42 > 0:00:44Aah! I'm stuffed.
0:00:49 > 0:00:52Judges Mary and James have ramped up the pressure
0:00:52 > 0:00:56as five bakers face two even tougher challenges.
0:00:56 > 0:00:58First it's the technical challenge.
0:00:58 > 0:01:01The bakers have big choux to fill as they tackle James Martin's
0:01:01 > 0:01:05recipe for coffee eclairs.
0:01:05 > 0:01:08And in the Showstopper they'll be hoping for international inspiration
0:01:08 > 0:01:11for their Round The World savoury tarts.
0:01:11 > 0:01:16But only two bakers can make it through. Who will they be?
0:01:23 > 0:01:26In the heat Emma produced the flawless iced marble cake
0:01:26 > 0:01:29and stunned the judges with her Under The Sea shortbreads.
0:01:29 > 0:01:31I could eat more of those.
0:01:31 > 0:01:33Being part of the Bake Off was amazing,
0:01:33 > 0:01:36going through to the semifinal is even more amazing,
0:01:36 > 0:01:38and if I won, it would be outstanding.
0:01:42 > 0:01:45Griffin made great flavoured biscotti and his carrot cake
0:01:45 > 0:01:48was one of the best judges had ever tasted.
0:01:48 > 0:01:52That's a spankingly good carrot cake.
0:01:52 > 0:01:53If I won the Junior Bake Off,
0:01:53 > 0:01:55it would mean the world to me
0:01:55 > 0:01:57cos then I could have my own shelf with a trophy.
0:02:01 > 0:02:03Ellie made fantastic chocolate fondant
0:02:03 > 0:02:06and went wild with her parrot-coloured Showstopper.
0:02:06 > 0:02:11Beautifully light, well layered, evenly cooked. Well done.
0:02:11 > 0:02:14The standards of the semifinal have been raised,
0:02:14 > 0:02:18but I believe I can give the judges what they're looking for.
0:02:21 > 0:02:24She dazzled with her chocolate and orange carnival cake
0:02:24 > 0:02:27and baked ten perfect melting moment biscuits.
0:02:27 > 0:02:30Not too sweet. Not too sour. Well done.
0:02:30 > 0:02:35Now I'm in the semifinals I'm going to do everything perfectly.
0:02:39 > 0:02:43Emily presented light and crumbly rock cakes, and wowed the judges
0:02:43 > 0:02:46with her beautifully made jigsaw Showstopper.
0:02:46 > 0:02:49Great element of spice in there. Taste-wise, fantastic.
0:02:49 > 0:02:53Mary and James will be expecting a lot more from the semifinalists
0:02:53 > 0:02:56as we're all really good bakers. The pressure's on.
0:03:00 > 0:03:04The bakers' first challenge is the technical.
0:03:08 > 0:03:13Bakers, welcome to the semifinals of Junior Bake Off.
0:03:13 > 0:03:17Your first test is one of James Martin's very own recipes
0:03:17 > 0:03:19for coffee eclairs.
0:03:19 > 0:03:20James, what are we looking for?
0:03:20 > 0:03:23I want you to produce six coffee eclairs,
0:03:23 > 0:03:26but remember the eclairs should be a lovely golden brown colour,
0:03:26 > 0:03:30- all nice and even.- And the rich French custard filling
0:03:30 > 0:03:36should be thick and smooth, and that coffee icing set and glossy.
0:03:36 > 0:03:39- Now guys, have you washed your hands?- Yes.
0:03:39 > 0:03:42You've only got an hour to complete this challenge.
0:03:42 > 0:03:45On your marks, get set...bake.
0:03:48 > 0:03:52These are experienced bakers, so if you want to try this at home,
0:03:52 > 0:03:54get an adult to help.
0:03:54 > 0:03:56I'm quite nervous about the time limit,
0:03:56 > 0:03:59but I'll just get my head down and work.
0:04:00 > 0:04:03It's feeling absolutely amazing to be back in this Bake Off tent.
0:04:03 > 0:04:05It's almost like a second home now.
0:04:06 > 0:04:10For this recipe James and Mary are testing the bakers
0:04:10 > 0:04:13on the notoriously difficult choux pastry.
0:04:14 > 0:04:18It's not easy. There are a lot of things to think about.
0:04:18 > 0:04:21Timing is crucial. You know, they've got to get this in the oven
0:04:21 > 0:04:25within ten minutes, then they can't relax when they're in the oven,
0:04:25 > 0:04:27they've got the creme patissiere to think about.
0:04:27 > 0:04:29And then they can't even relax they're doing that,
0:04:29 > 0:04:32because I've got them to make their own fondant icing as well,
0:04:32 > 0:04:33so it is pretty tough.
0:04:38 > 0:04:40The bakers start by melting butter in water.
0:04:41 > 0:04:44Choux pastry is different to other pastries
0:04:44 > 0:04:47as it's twice cooked, first in a pan and then baked in the oven.
0:04:48 > 0:04:53It feels amazing to be back in this environment.
0:04:53 > 0:04:57Super sporty Emma is bringing her competitive side to her baking.
0:04:57 > 0:05:00She's been practising nonstop since the heats.
0:05:00 > 0:05:02Well, it's a lot of pressure being in the semifinal,
0:05:02 > 0:05:05cos everyone wants to go to the final.
0:05:06 > 0:05:11Add the flour and beat until it comes together and forms a dough.
0:05:11 > 0:05:15From a foodie family, Ruby has been baking since the age of two
0:05:15 > 0:05:18and has a wide range of complex bakes under her belt.
0:05:18 > 0:05:23I've made choux pastry before, but still things can go wrong.
0:05:23 > 0:05:28But Ruby is not the only one who's experienced in this tricky pastry.
0:05:28 > 0:05:32I've made them before, so I know what to expect
0:05:32 > 0:05:34and how they should be.
0:05:34 > 0:05:36Griffin loves very sugary bakes
0:05:36 > 0:05:39and getting his hands messy making bread.
0:05:39 > 0:05:43It's really exciting, but...it's also nerving cos you know that
0:05:43 > 0:05:45you're in the semifinals.
0:05:45 > 0:05:48Next, three whole eggs are added to the dough mixture.
0:05:48 > 0:05:51The pastry needs to be cool before I add the eggs,
0:05:51 > 0:05:55otherwise they'll just separate and cook and scramble and you've got...
0:05:55 > 0:05:56scrambled choux buns.
0:05:57 > 0:06:01Emily thrives on working under pressure, but admits to being
0:06:01 > 0:06:03quite the chaotic baker.
0:06:03 > 0:06:07I just do what I need to do when I think I should.
0:06:09 > 0:06:11And hope.
0:06:13 > 0:06:17I'm just separating the egg. Just the yolks are to go in.
0:06:20 > 0:06:23Ellie is the queen of fondant figures.
0:06:23 > 0:06:25She's extremely passionate about baking,
0:06:25 > 0:06:28but is finding today's recipe tricky to follow.
0:06:28 > 0:06:29You all right, Ellie?
0:06:29 > 0:06:32I thought that I was only supposed to add the egg yolk.
0:06:32 > 0:06:33- You got egg yolk in there already? - No.
0:06:33 > 0:06:37Right, I got three more eggs, yeah?
0:06:37 > 0:06:38Thanks.
0:06:38 > 0:06:42I've just added my eggs and now I'm just about to pipe it.
0:06:42 > 0:06:44I've never piped before.
0:06:48 > 0:06:51Aah! It's coming out the other end.
0:06:51 > 0:06:53OK, that'll do.
0:06:54 > 0:06:57Well, the piping's not going very well at the moment.
0:06:57 > 0:06:59So I've kind of got it all over my hand.
0:07:01 > 0:07:05The bakers should pipe the eclairs evenly and in a straight line.
0:07:07 > 0:07:09Griffin, you look like a new man.
0:07:09 > 0:07:11I thought that was Dizzee Rascal for a minute. Look at that. Boom.
0:07:11 > 0:07:15- I've done the same thing. New shirt. You like it?- Yep.
0:07:15 > 0:07:18- I knew as soon as I went in the shop I was like...- Is that my shirt?
0:07:20 > 0:07:22No...
0:07:26 > 0:07:28It's not his shirt. It's mine.
0:07:28 > 0:07:30Mm-hmm.
0:07:30 > 0:07:31In they go.
0:07:42 > 0:07:46I don't know now...cos it didn't start.
0:07:46 > 0:07:49- Oh!- So...- Right, hold up a minute, we've got an issue.
0:07:49 > 0:07:52You didn't press start on it. So what your going to have to do now
0:07:52 > 0:07:55is use your baking skills.
0:07:55 > 0:07:56Focus on them.
0:07:56 > 0:07:58- OK, yes.- Good luck.
0:08:00 > 0:08:05Now I'm making a creme patissiere, which is a mix of milk,
0:08:05 > 0:08:07sugar and vanilla pod.
0:08:08 > 0:08:11Creme patissiere is a rich custard...
0:08:12 > 0:08:13It's a bit hot.
0:08:13 > 0:08:16..heated up gently to a smooth lump-free consistency
0:08:16 > 0:08:18and thick enough to hold its shape.
0:08:18 > 0:08:20It's starting to thicken.
0:08:21 > 0:08:24- A lot to do, isn't there? - Yeah, there's a lot to do.
0:08:24 > 0:08:26Well, it's the semifinals.
0:08:26 > 0:08:28It's going to get harder.
0:08:29 > 0:08:33Once the creme patissiere is cool, it's lightly whipped with cream,
0:08:33 > 0:08:37but one whisk too many and it could curdle and split.
0:08:37 > 0:08:38Have a taste.
0:08:41 > 0:08:43Yeah, that's nice.
0:08:45 > 0:08:48Bakers, you've got half an hour to complete this bake. Half an hour.
0:08:51 > 0:08:53Yay!
0:08:53 > 0:08:54They're out.
0:08:58 > 0:09:02They just look a bit too small. I think they needed to be bigger.
0:09:02 > 0:09:05Yes, I'm happy with these eclairs.
0:09:06 > 0:09:07Thank you.
0:09:07 > 0:09:10- What's happening?- Um, those aren't coming off the tray.
0:09:10 > 0:09:12That is literally stuck there, isn't it?
0:09:12 > 0:09:15- Aah!- What's happened?
0:09:15 > 0:09:18It's curdled. You know what it's done, you took it to a cheese.
0:09:18 > 0:09:20- It's gone too far.- I'm stuffed.
0:09:20 > 0:09:23James, we need some help over here, buddy.
0:09:23 > 0:09:28These are sticking on to the paper and the creme patissiere has split.
0:09:28 > 0:09:30- Can we bring it back?- No.- No.
0:09:31 > 0:09:35Fortunately, you've got a little bit still on this.
0:09:35 > 0:09:37Save whatever you possibly can, get a little bit more cream,
0:09:37 > 0:09:39- do it again.- OK.
0:09:42 > 0:09:44When the eclairs have cooled,
0:09:44 > 0:09:48the cream is piped in from both sides to ensure the bun is filled.
0:09:48 > 0:09:50Some of the holes aren't big enough for the nozzle
0:09:50 > 0:09:54so I' just having to make them a little bit bigger.
0:09:54 > 0:09:55Is it going through?
0:09:55 > 0:09:57- Yep.- Nice one.
0:09:57 > 0:10:00It's coming out a few holes.
0:10:02 > 0:10:04Right, we've got a bit of chaos here, right. Listen...
0:10:04 > 0:10:05EMILY GASPS
0:10:05 > 0:10:07Oh! Oh! Oh!
0:10:07 > 0:10:08Don't...
0:10:08 > 0:10:11- I've got extras.- Come on over here.
0:10:11 > 0:10:14- Right.- Goodness. Need to get piping bag. Quick.
0:10:14 > 0:10:16Go.
0:10:16 > 0:10:18Literally shaking here.
0:10:19 > 0:10:21I think I'll be OK.
0:10:23 > 0:10:26Finally the buns are dipped into a coffee icing
0:10:26 > 0:10:28leaving them with a smooth glossy finish.
0:10:32 > 0:10:34Three. Three more to go.
0:10:34 > 0:10:37OK, bakers, you've got two minutes to finish these eclairs off.
0:10:37 > 0:10:39Two minutes!
0:10:44 > 0:10:46Beauties.
0:10:47 > 0:10:50They'll get sticky fingers, but who doesn't like stick fingers.
0:10:54 > 0:10:57Yes, I've done it. I've done it.
0:10:57 > 0:11:00That's it, bakers. The technical challenge is over.
0:11:00 > 0:11:01Please step away from your worktops.
0:11:11 > 0:11:14James and Mary will be looking for six uniform eclairs,
0:11:14 > 0:11:17golden in colour, crisp on the outside and full of cream.
0:11:21 > 0:11:23First off - Ellie.
0:11:23 > 0:11:27They're slightly overbaked. You've got a lovely shine on top.
0:11:27 > 0:11:30Really, you could have done with a little bit more cream here.
0:11:30 > 0:11:33I can see they've got cream at either end.
0:11:33 > 0:11:36- Mind you, it tastes pretty good. - Great effort. Well done.
0:11:36 > 0:11:41Ruby, you have got the best rise out of all of them, hasn't she?
0:11:41 > 0:11:45That is as good a choux pastry as you're going to make.
0:11:45 > 0:11:48The colour is just about perfect.
0:11:48 > 0:11:51The cream is filled in the centre
0:11:51 > 0:11:53- And look at all that. - It's going in in one.
0:11:54 > 0:11:57I would pay for that in a restaurant. I can't fault it.
0:11:57 > 0:11:58Brilliant. Well done.
0:11:58 > 0:12:02Griffin, you've got perfect piping skills.
0:12:02 > 0:12:04You got that little flick at the end.
0:12:04 > 0:12:08They are small, but the choux pastry was right.
0:12:08 > 0:12:11Mouth-watering. You made rather big holes.
0:12:11 > 0:12:14You were desperate to get a lot of cream in there, well, I enjoyed that
0:12:14 > 0:12:16Yeah, you should be very happy. Well done.
0:12:16 > 0:12:18Emma.
0:12:18 > 0:12:21You haven't done that much piping, but I thought you did it very well.
0:12:21 > 0:12:24You've got a very nice bake.
0:12:24 > 0:12:26But the real key to this is the cream in the middle.
0:12:28 > 0:12:30Not a lot.
0:12:30 > 0:12:33- The flavour's really good.- Mmm.
0:12:33 > 0:12:34Well done.
0:12:34 > 0:12:37Emily. You had a bit of a tough morning.
0:12:37 > 0:12:40I can tell straight away, this is full of cream.
0:12:40 > 0:12:42That's good.
0:12:42 > 0:12:44That tastes fantastic.
0:12:44 > 0:12:47I think you've done brilliantly to get this. Well done.
0:12:47 > 0:12:48This is the semifinals
0:12:48 > 0:12:51and I think you should be extremely proud of what you've done.
0:12:51 > 0:12:54All of them I would enjoy for my tea.
0:12:54 > 0:12:57To do that in a hour, you should be very proud
0:12:57 > 0:13:00and we're all looking forward to your dishes this afternoon.
0:13:04 > 0:13:07I'm really proud that I managed to get six fully finished eclairs
0:13:07 > 0:13:09to the judges, and they seemed to like them.
0:13:09 > 0:13:12Well, that's got enough cream.
0:13:12 > 0:13:15James said he would pay for my eclairs in a restaurant
0:13:15 > 0:13:17and it made me feel really happy.
0:13:17 > 0:13:18I love the icing.
0:13:18 > 0:13:22I was quite proud of myself that I managed to impress the judges,
0:13:22 > 0:13:26it's just I was really annoyed that I didn't add enough cream.
0:13:26 > 0:13:27I'm really confident with my Showstopper
0:13:27 > 0:13:30cos it's got different flavours that other people aren't using,
0:13:30 > 0:13:33so I hope I can wow the judges with that.
0:13:33 > 0:13:34Yum.
0:13:37 > 0:13:40The bakers have just one last challenge between them
0:13:40 > 0:13:43and a place in the Junior Bake Off final.
0:13:43 > 0:13:45Welcome to the Showstopper.
0:13:45 > 0:13:48To prove to Mary and James that you've got what it takes
0:13:48 > 0:13:52to go through today they would like you to bake and present
0:13:52 > 0:13:54one large savoury tart.
0:13:54 > 0:13:59And the theme of today is flags from around the world.
0:13:59 > 0:14:01Concentration now is the key.
0:14:01 > 0:14:05And whatever base you use, make sure it's thoroughly cooked.
0:14:05 > 0:14:08And the flag design should be clearly defined
0:14:08 > 0:14:12and all those flavours should go really well together.
0:14:12 > 0:14:14One hour and half. A place in the final.
0:14:14 > 0:14:18On your marks, get set...bake.
0:14:21 > 0:14:23Wow, that butter is rock hard.
0:14:25 > 0:14:28We're in the semifinal. We are getting tougher.
0:14:28 > 0:14:31We'll be watching them far more.
0:14:31 > 0:14:33And it's very interesting, when they make a mistake,
0:14:33 > 0:14:35how they cope with that.
0:14:38 > 0:14:40The pastry must be cooked underneath.
0:14:40 > 0:14:43It's a big common error, so it's really important that that is
0:14:43 > 0:14:46baked blind properly, but concentrating on the flavour of it
0:14:46 > 0:14:48as well as the design.
0:14:49 > 0:14:53Most of the bakers have chosen to use crumbly short crust pastry,
0:14:53 > 0:14:56which uses a rubbing in technique to combine the butter with flour.
0:14:56 > 0:15:00I'm choosing a Welsh flag because I'm from Wales.
0:15:00 > 0:15:04So I chose my home country.
0:15:04 > 0:15:05For Griffin's Welsh flag tart,
0:15:05 > 0:15:08his short crust pastry is filled with cheese and leeks
0:15:08 > 0:15:12and decorated with a fiery pastry dragon, coated in chilli salsa.
0:15:12 > 0:15:14So are you looking at all Welsh ingredients?
0:15:14 > 0:15:16Erm, yeah, most of them.
0:15:16 > 0:15:18- Go on, then. - Apart from the mozzarella.
0:15:18 > 0:15:21Mozzarella. Right, OK. And what's this?
0:15:21 > 0:15:25- Erm, balsamic vinegar. - Apart from that one as well. Yes
0:15:25 > 0:15:27- Do you know where that comes from? - No.
0:15:27 > 0:15:28Italy.
0:15:28 > 0:15:31Ice cold water is added to bind the dough.
0:15:31 > 0:15:34If the pastry is over-mixed, the gluten in the flour strengthens
0:15:34 > 0:15:36and the result is tough pastry.
0:15:36 > 0:15:38I'm making a Welsh tart,
0:15:39 > 0:15:42and they're all Welsh ingredients.
0:15:42 > 0:15:44In the battle of the Welsh flag tarts,
0:15:44 > 0:15:47Emma is also filling hers with leeks,
0:15:47 > 0:15:50two types of strong Welsh cheese, and topping it with a wax dragon
0:15:50 > 0:15:53she carved from the cheese casing.
0:15:53 > 0:15:55- You're doing a Welsh tart.- Yep.
0:15:55 > 0:15:56- So is Griffin.- Yep.
0:15:56 > 0:15:58Why is yours going to win?
0:15:58 > 0:16:00Cos I've got all Welsh ingredients.
0:16:00 > 0:16:03Well, Griffin's got all Welsh ingredients, too.
0:16:03 > 0:16:04Mozzarella.
0:16:05 > 0:16:06Is that Welsh?
0:16:08 > 0:16:10Ask him. He seems to think so.
0:16:10 > 0:16:14Well, every single ingredient going into mine is Welsh.
0:16:14 > 0:16:17And going a little further than Wales, Emily is taking us
0:16:17 > 0:16:19to South America.
0:16:19 > 0:16:22I'm basically putting a typical Brazilian meal into a tart.
0:16:22 > 0:16:24And I'm calling it Flavours Of Brazil Tart.
0:16:25 > 0:16:27Clue's in the name.
0:16:27 > 0:16:30Emily has chosen the Brazilian flag to honour her family roots.
0:16:30 > 0:16:34She is filling her cheesy pastry case with a black bean mixture,
0:16:34 > 0:16:37topped with kale and a blue-colour potato.
0:16:37 > 0:16:39What are the flavours of Brazil?
0:16:39 > 0:16:43There's a lot of like spices, and garlicky...
0:16:46 > 0:16:48You'll be able to save that.
0:16:48 > 0:16:53If you tuck it in like that, and then do that.
0:16:53 > 0:16:55- Saved, you see?- Thanks.
0:16:55 > 0:16:57Disaster averted for Emily.
0:16:57 > 0:16:59But is Ruby taking a risk with her choice of bake?
0:16:59 > 0:17:03She's gone for a flaky pastry, which is made by a process of rolling
0:17:03 > 0:17:06and folding several times to create layers.
0:17:06 > 0:17:11Flaky pastry is much more flaky and buttery, and much nicer.
0:17:11 > 0:17:13Well, I think it is.
0:17:13 > 0:17:16Ruby's pastry case will form the base of her Devon flag tart,
0:17:16 > 0:17:19which is topped with locally sourced ingredients.
0:17:19 > 0:17:22I'm doing asparagus, green beans,
0:17:22 > 0:17:24and the asparagus grows in a town near me.
0:17:24 > 0:17:27And what about this in-between here?
0:17:27 > 0:17:30It's going to be the special Devon goat's cheese,
0:17:30 > 0:17:32which is very mild and creamy.
0:17:32 > 0:17:33- Good luck.- Thank you.
0:17:35 > 0:17:39Once the tins are lined, the pastry is left to rest in the fridge.
0:17:39 > 0:17:41This allows the glutens to relax,
0:17:41 > 0:17:43resulting in a lighter pastry.
0:17:43 > 0:17:45Roast in oven...
0:17:45 > 0:17:48Ellie has chosen to base her tart around the Italian flag,
0:17:48 > 0:17:51filling her pastry with roasted peppers, Parmesan cheese
0:17:51 > 0:17:54and Mediterranean herbs and spices.
0:17:54 > 0:17:55Why Italian flag?
0:17:55 > 0:17:57I was going to do Scotland,
0:17:57 > 0:18:02but there's not many blue vegetables, so...
0:18:02 > 0:18:04True. So are you running to time?
0:18:04 > 0:18:07- I hope so.- Keep an eye on the time and I hope things go well.
0:18:07 > 0:18:10Thank you.
0:18:10 > 0:18:12These are going in.
0:18:12 > 0:18:13Blind baking the tart cases
0:18:13 > 0:18:16ensures that the pastry case is cooked through.
0:18:16 > 0:18:19This prevents it from getting the dreaded soggy bottom.
0:18:19 > 0:18:22Italian Welsh tart, here we come.
0:18:29 > 0:18:31As the pastry cases bake,
0:18:31 > 0:18:34it's on to the fantastic flavoursome fillings.
0:18:34 > 0:18:36I've just seen some black beans.
0:18:36 > 0:18:39Classic Brazilian ingredient right there.
0:18:39 > 0:18:40Going to cause a bit of wind.
0:18:40 > 0:18:42- Yep.- But it'll be worth it.- Yeah.
0:18:42 > 0:18:46The difference between my tart and Emma's tart
0:18:46 > 0:18:49is mine's got salsa and hers hasn't,
0:18:49 > 0:18:51and hers isn't an edible dragon, whilst mine is.
0:18:52 > 0:18:54Well, I've got Welsh cheese.
0:18:54 > 0:18:57I love this cheese, so that's why I'm adding it.
0:18:57 > 0:19:00I'm not just using one cheese, I'm going to use two
0:19:00 > 0:19:02because this one compliments it really well.
0:19:03 > 0:19:05Let's see.
0:19:05 > 0:19:07Yeah, it's looking good.
0:19:07 > 0:19:10- Crispy. Good texture. - Yeah, it's really crispy.
0:19:10 > 0:19:11Going in.
0:19:14 > 0:19:18Three of the bakers are using an egg custard mix to cover their fillings.
0:19:18 > 0:19:21The tart should be perfectly filled to avoid it bubbling over the edges
0:19:21 > 0:19:23when baked.
0:19:23 > 0:19:25How long have we got left?
0:19:25 > 0:19:27About 25 minutes, I reckon.
0:19:27 > 0:19:29This takes 25 minutes to cook.
0:19:29 > 0:19:31- It takes 25 minutes to cook? Best of luck.- Start.
0:19:31 > 0:19:34Kale, kale, kale.
0:19:34 > 0:19:37With the clock ticking, attention is turned to making the tarts look
0:19:37 > 0:19:39just like their chosen flag.
0:19:42 > 0:19:44Oh, that's a perfect colour.
0:19:44 > 0:19:45That's a little bit burnt.
0:19:46 > 0:19:49You've got five minutes left, guys.
0:19:49 > 0:19:50Cook, cook, cook.
0:19:50 > 0:19:53You've got two minutes and 37 seconds on there,
0:19:53 > 0:19:57so that means you're going to have about two minutes to finish it off.
0:19:57 > 0:20:00You've got to get it out of the shell, get it onto the plate
0:20:00 > 0:20:03and you've got to do your flag. Is it possible?
0:20:03 > 0:20:05- I hope so.- Boom. Me too. Good luck.
0:20:12 > 0:20:16Bakers, you've got two minutes left. Two minutes.
0:20:18 > 0:20:19I'm not sure it's cooked.
0:20:22 > 0:20:23What happened there?
0:20:23 > 0:20:25- I shouted two minutes and you put it back in again.- Yep.
0:20:25 > 0:20:27I'm going to put it in for one minute.
0:20:27 > 0:20:30- Wow. You confident it's going to be all right?- No.
0:20:30 > 0:20:33Oh, my God. I forgot my rocket. Rocket, rocket, rocket!
0:20:33 > 0:20:3530 seconds!
0:20:43 > 0:20:45I'm hoping I've got enough time to make the flag.
0:20:45 > 0:20:47It's really quite quick.
0:20:48 > 0:20:51Ten seconds left, guys. Ten seconds.
0:20:58 > 0:21:00Bakers, your time is up. The challenge is over.
0:21:00 > 0:21:03Please step away from your bakes.
0:21:16 > 0:21:20For three of the bakers, their journey is about to come to an end.
0:21:20 > 0:21:22Their fates rest on their savoury tarts.
0:21:23 > 0:21:25I don't think I cooked my pastry very well
0:21:25 > 0:21:28and its flag wasn't as big
0:21:28 > 0:21:29as I hoped it would be.
0:21:31 > 0:21:34So, wax and heat. Don't really go well together, does it, really?
0:21:34 > 0:21:37- No.- You can certainly see you got a lovely even bake to it.
0:21:37 > 0:21:39- We like the pastry.- Yeah.
0:21:39 > 0:21:42It's a very, very lovely flavour.
0:21:42 > 0:21:45That cheese has given it real strength.
0:21:45 > 0:21:48I think that the two cheeses go fantastically well together.
0:21:48 > 0:21:50- Great with the leeks. - Well done.
0:21:52 > 0:21:55I hope that Mary and James say that the flavours are perfectly
0:21:55 > 0:21:58balanced and that my tart case is
0:21:58 > 0:21:59delicious and well cooked.
0:21:59 > 0:22:01With no soggy bottoms.
0:22:01 > 0:22:03I can see the pastry's definitely cooked.
0:22:03 > 0:22:09That is just as crisp and brown on the bottom as it is on the sides.
0:22:10 > 0:22:12That bean mixture is really good.
0:22:12 > 0:22:13Lovely flavours.
0:22:13 > 0:22:16I just wonder whether a little beaten egg through that,
0:22:16 > 0:22:21just to set it, cos when we cut it all these things sort of fall out.
0:22:21 > 0:22:23Other than that, you can't fault it.
0:22:27 > 0:22:31I'm hoping the judges will say it tastes nice and looks good.
0:22:31 > 0:22:33- That was crisp, wasn't it? - That was crispy.
0:22:33 > 0:22:35You're the only person who did a flaky one.
0:22:35 > 0:22:37So I can see it's nicely cooked.
0:22:37 > 0:22:40The pastry is absolutely delicious.
0:22:40 > 0:22:43Beautifully cooked underneath.
0:22:43 > 0:22:46There's not a lot of liquid in there.
0:22:46 > 0:22:48It almost needs something to put on the base.
0:22:48 > 0:22:52- I love the little animals around the outside. Thank you.- Well done.
0:22:55 > 0:22:57I'm really happy with what I produced.
0:22:57 > 0:22:59I just hope the judges really like it.
0:22:59 > 0:23:02Looking underneath here, you've hidden the leeks,
0:23:02 > 0:23:06- which you have caught a little bit too much.- Yeah.
0:23:06 > 0:23:08Nice crisp pastry going through there.
0:23:08 > 0:23:11I actually like the bit that hasn't got the leek in it
0:23:11 > 0:23:13cos I think that's fantastic.
0:23:13 > 0:23:15And then shall we try this. Is there a lot of chilli in it?
0:23:15 > 0:23:17Er, two.
0:23:17 > 0:23:18I better have some as well.
0:23:20 > 0:23:22- JAMES COUGHS - It's warm.
0:23:22 > 0:23:25You might call it warm, I might call it hot.
0:23:25 > 0:23:28But that's how a dragon should be, fiery, shouldn't it?
0:23:28 > 0:23:32I think a really fantastic job getting all that done in time.
0:23:32 > 0:23:34- Well done.- Thank you.
0:23:35 > 0:23:40Time was running out, and I just honestly threw everything on
0:23:40 > 0:23:42so I don't have a flag on my tart,
0:23:42 > 0:23:43only the colours of the flag.
0:23:43 > 0:23:48I could see that on an Italian deli, in Italy for sale.
0:23:48 > 0:23:51The filling looks spectacular.
0:23:51 > 0:23:53Beautiful bake underneath.
0:23:53 > 0:23:57I like this thin layer of pastry there.
0:23:57 > 0:24:00Great flavour. Really, really, I mean, really good flavour.
0:24:00 > 0:24:03- Well done, Ellie.- Great effort. Well done.
0:24:03 > 0:24:07Bakers, congratulations. You've done a smashing job. Well done.
0:24:07 > 0:24:09Go and have a break, we'll see you in a bit.
0:24:11 > 0:24:13I don't know how they're going to choose.
0:24:13 > 0:24:15Yours looked amazing.
0:24:15 > 0:24:17Yeah, but yours tasted delicious.
0:24:17 > 0:24:20Tarts tasted and decorations dissected.
0:24:20 > 0:24:23The bakers can do no more.
0:24:23 > 0:24:25Well, judges, let's start off with Ellie.
0:24:25 > 0:24:27How did she get on with her technical challenge?
0:24:27 > 0:24:29She struggled, struggled with the mixture,
0:24:29 > 0:24:31struggled getting it in in time.
0:24:31 > 0:24:32And they were a bit on the small side.
0:24:32 > 0:24:34Now let's move on to the Showstopper.
0:24:34 > 0:24:36There's no question, the flavour was fantastic.
0:24:36 > 0:24:37But we didn't get a flag.
0:24:37 > 0:24:40She could have used her time more wisely.
0:24:40 > 0:24:41OK, let's move on to Ruby.
0:24:41 > 0:24:44She definitely rose to the occasion when it came to the eclairs.
0:24:44 > 0:24:47One word - faultless. Simple as that, really.
0:24:47 > 0:24:50And did she take that confidence into the Showstopper?
0:24:50 > 0:24:51It was too dry for me.
0:24:51 > 0:24:53I loved the ingredients being all local.
0:24:53 > 0:24:57It was spectacular to look at and it has excellent flavours.
0:24:57 > 0:24:59OK, let's move on to Griffin.
0:24:59 > 0:25:04The way that he was piping those eclairs just looked like a chef.
0:25:04 > 0:25:07And how did he get on, Mary, in his Showstopper?
0:25:07 > 0:25:10Do you know, I thought it was going to be great,
0:25:10 > 0:25:12but he made just one or two mistakes.
0:25:12 > 0:25:14Let's move on to Emma.
0:25:14 > 0:25:16The eclairs themselves, they rose nicely,
0:25:16 > 0:25:18they were nicely cooked.
0:25:18 > 0:25:21Just didn't see the cream going in all the way through the eclairs.
0:25:21 > 0:25:25And then her tart. Very moist, full of flavour..
0:25:25 > 0:25:26Outstanding pastry.
0:25:26 > 0:25:29- Right. Emily. - She's showed gut spirit,
0:25:29 > 0:25:33and to be able to produce six eclairs from what she had left over.
0:25:33 > 0:25:34Brilliant effort.
0:25:34 > 0:25:36Mary, how did she get on with her tart?
0:25:36 > 0:25:39She had a really beautiful pastry,
0:25:39 > 0:25:42but as soon as you cut it on the plate it all fell apart.
0:25:42 > 0:25:46Five tarts. Two finalists.
0:25:46 > 0:25:48It's not an easy decision.
0:26:00 > 0:26:06Semifinalists, congratulations on a superb day of baking.
0:26:06 > 0:26:10As you know, only two people can go through today to the finals.
0:26:11 > 0:26:14Mary and James have had to make a very tough decision.
0:26:16 > 0:26:20The first person going through to the finals is...
0:26:28 > 0:26:30Congratulations, Emma, you're through to the finals.
0:26:35 > 0:26:38The second person going through is...
0:26:42 > 0:26:43Ruby.
0:26:48 > 0:26:52There was one outstanding person, and that was Ruby.
0:26:52 > 0:26:54She did perfect eclairs.
0:26:54 > 0:26:56And I thought Emma just did amazing.
0:26:56 > 0:26:59Just a really, really good baker.
0:26:59 > 0:27:02It felt amazing when my name was called,
0:27:02 > 0:27:06and I literally, like, couldn't really breathe for a moment.
0:27:07 > 0:27:12It feels absolutely amazing to be through to the final
0:27:12 > 0:27:16because I just love baking so much.
0:27:16 > 0:27:19I think with Emma we've got consistency,
0:27:19 > 0:27:22and I think with Ruby we've got genius.
0:27:22 > 0:27:25Both of which are going to combine to make it very, very interesting.
0:27:30 > 0:27:32Next time...
0:27:32 > 0:27:34The five semifinalists back in the tent are...
0:27:34 > 0:27:36Harry, Kavern,
0:27:36 > 0:27:39Archie, Zainab
0:27:39 > 0:27:40and Monty.
0:27:40 > 0:27:43Turning up the tension with Mary's meringue roulade...
0:27:43 > 0:27:45- Does that look right? - No, not really.
0:27:45 > 0:27:48..and the most challenging Showstopper yet.
0:27:48 > 0:27:49It's going to be tight.
0:27:49 > 0:27:51But only two can secure a place in the final.
0:27:51 > 0:27:52Yes! Score!
0:28:02 > 0:28:06If you fancy giving baking a go, head to the CBBC website
0:28:06 > 0:28:08and choose a Junior Bake Off recipe.
0:28:08 > 0:28:11Subtitles by Red Bee Media Ltd