Episode 11 Junior Bake Off


Episode 11

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The heats are complete. 40 have now become ten,

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and in that very tent as I speak

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the first batch of semifinalists are cleaning their whisks,

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lining their tins and separating their eggs.

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Why? Because our judges Mary Berry and James Martin

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are about to turn up the heat.

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Welcome to Junior Bake Off.

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Today it's time to get serious as the semifinals begin.

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Oh! Oh! Oh!

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Five of the best bakers return to the tent...

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Rocket, rocket, rocket!

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..to battle it out for a place in the final.

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I'm not sure it's cooked.

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Will their Junior Bake Off dreams crumble?

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It's coming out a few holes.

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Only two can go through.

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Aah! I'm stuffed.

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Judges Mary and James have ramped up the pressure

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as five bakers face two even tougher challenges.

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First it's the technical challenge.

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The bakers have big choux to fill as they tackle James Martin's

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recipe for coffee eclairs.

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And in the Showstopper they'll be hoping for international inspiration

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for their Round The World savoury tarts.

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But only two bakers can make it through. Who will they be?

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In the heat Emma produced the flawless iced marble cake

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and stunned the judges with her Under The Sea shortbreads.

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I could eat more of those.

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Being part of the Bake Off was amazing,

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going through to the semifinal is even more amazing,

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and if I won, it would be outstanding.

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Griffin made great flavoured biscotti and his carrot cake

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was one of the best judges had ever tasted.

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That's a spankingly good carrot cake.

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If I won the Junior Bake Off,

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it would mean the world to me

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cos then I could have my own shelf with a trophy.

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Ellie made fantastic chocolate fondant

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and went wild with her parrot-coloured Showstopper.

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Beautifully light, well layered, evenly cooked. Well done.

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The standards of the semifinal have been raised,

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but I believe I can give the judges what they're looking for.

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She dazzled with her chocolate and orange carnival cake

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and baked ten perfect melting moment biscuits.

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Not too sweet. Not too sour. Well done.

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Now I'm in the semifinals I'm going to do everything perfectly.

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Emily presented light and crumbly rock cakes, and wowed the judges

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with her beautifully made jigsaw Showstopper.

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Great element of spice in there. Taste-wise, fantastic.

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Mary and James will be expecting a lot more from the semifinalists

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as we're all really good bakers. The pressure's on.

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The bakers' first challenge is the technical.

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Bakers, welcome to the semifinals of Junior Bake Off.

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Your first test is one of James Martin's very own recipes

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for coffee eclairs.

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James, what are we looking for?

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I want you to produce six coffee eclairs,

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but remember the eclairs should be a lovely golden brown colour,

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-all nice and even.

-And the rich French custard filling

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should be thick and smooth, and that coffee icing set and glossy.

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-Now guys, have you washed your hands?

-Yes.

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You've only got an hour to complete this challenge.

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On your marks, get set...bake.

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These are experienced bakers, so if you want to try this at home,

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get an adult to help.

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I'm quite nervous about the time limit,

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but I'll just get my head down and work.

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It's feeling absolutely amazing to be back in this Bake Off tent.

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It's almost like a second home now.

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For this recipe James and Mary are testing the bakers

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on the notoriously difficult choux pastry.

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It's not easy. There are a lot of things to think about.

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Timing is crucial. You know, they've got to get this in the oven

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within ten minutes, then they can't relax when they're in the oven,

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they've got the creme patissiere to think about.

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And then they can't even relax they're doing that,

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because I've got them to make their own fondant icing as well,

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so it is pretty tough.

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The bakers start by melting butter in water.

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Choux pastry is different to other pastries

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as it's twice cooked, first in a pan and then baked in the oven.

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It feels amazing to be back in this environment.

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Super sporty Emma is bringing her competitive side to her baking.

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She's been practising nonstop since the heats.

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Well, it's a lot of pressure being in the semifinal,

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cos everyone wants to go to the final.

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Add the flour and beat until it comes together and forms a dough.

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From a foodie family, Ruby has been baking since the age of two

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and has a wide range of complex bakes under her belt.

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I've made choux pastry before, but still things can go wrong.

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But Ruby is not the only one who's experienced in this tricky pastry.

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I've made them before, so I know what to expect

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and how they should be.

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Griffin loves very sugary bakes

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and getting his hands messy making bread.

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It's really exciting, but...it's also nerving cos you know that

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you're in the semifinals.

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Next, three whole eggs are added to the dough mixture.

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The pastry needs to be cool before I add the eggs,

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otherwise they'll just separate and cook and scramble and you've got...

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scrambled choux buns.

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Emily thrives on working under pressure, but admits to being

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quite the chaotic baker.

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I just do what I need to do when I think I should.

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And hope.

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I'm just separating the egg. Just the yolks are to go in.

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Ellie is the queen of fondant figures.

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She's extremely passionate about baking,

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but is finding today's recipe tricky to follow.

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You all right, Ellie?

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I thought that I was only supposed to add the egg yolk.

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-You got egg yolk in there already?

-No.

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Right, I got three more eggs, yeah?

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Thanks.

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I've just added my eggs and now I'm just about to pipe it.

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I've never piped before.

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Aah! It's coming out the other end.

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OK, that'll do.

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Well, the piping's not going very well at the moment.

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So I've kind of got it all over my hand.

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The bakers should pipe the eclairs evenly and in a straight line.

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Griffin, you look like a new man.

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I thought that was Dizzee Rascal for a minute. Look at that. Boom.

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-I've done the same thing. New shirt. You like it?

-Yep.

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-I knew as soon as I went in the shop I was like...

-Is that my shirt?

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No...

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It's not his shirt. It's mine.

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Mm-hmm.

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In they go.

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I don't know now...cos it didn't start.

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-Oh!

-So...

-Right, hold up a minute, we've got an issue.

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You didn't press start on it. So what your going to have to do now

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is use your baking skills.

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Focus on them.

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-OK, yes.

-Good luck.

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Now I'm making a creme patissiere, which is a mix of milk,

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sugar and vanilla pod.

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Creme patissiere is a rich custard...

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It's a bit hot.

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..heated up gently to a smooth lump-free consistency

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and thick enough to hold its shape.

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It's starting to thicken.

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-A lot to do, isn't there?

-Yeah, there's a lot to do.

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Well, it's the semifinals.

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It's going to get harder.

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Once the creme patissiere is cool, it's lightly whipped with cream,

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but one whisk too many and it could curdle and split.

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Have a taste.

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Yeah, that's nice.

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Bakers, you've got half an hour to complete this bake. Half an hour.

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Yay!

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They're out.

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They just look a bit too small. I think they needed to be bigger.

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Yes, I'm happy with these eclairs.

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Thank you.

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-What's happening?

-Um, those aren't coming off the tray.

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That is literally stuck there, isn't it?

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-Aah!

-What's happened?

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It's curdled. You know what it's done, you took it to a cheese.

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-It's gone too far.

-I'm stuffed.

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James, we need some help over here, buddy.

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These are sticking on to the paper and the creme patissiere has split.

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-Can we bring it back?

-No.

-No.

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Fortunately, you've got a little bit still on this.

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Save whatever you possibly can, get a little bit more cream,

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-do it again.

-OK.

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When the eclairs have cooled,

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the cream is piped in from both sides to ensure the bun is filled.

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Some of the holes aren't big enough for the nozzle

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so I' just having to make them a little bit bigger.

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Is it going through?

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-Yep.

-Nice one.

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It's coming out a few holes.

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Right, we've got a bit of chaos here, right. Listen...

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EMILY GASPS

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Oh! Oh! Oh!

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Don't...

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-I've got extras.

-Come on over here.

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-Right.

-Goodness. Need to get piping bag. Quick.

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Go.

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Literally shaking here.

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I think I'll be OK.

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Finally the buns are dipped into a coffee icing

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leaving them with a smooth glossy finish.

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Three. Three more to go.

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OK, bakers, you've got two minutes to finish these eclairs off.

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Two minutes!

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Beauties.

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They'll get sticky fingers, but who doesn't like stick fingers.

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Yes, I've done it. I've done it.

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That's it, bakers. The technical challenge is over.

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Please step away from your worktops.

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James and Mary will be looking for six uniform eclairs,

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golden in colour, crisp on the outside and full of cream.

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First off - Ellie.

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They're slightly overbaked. You've got a lovely shine on top.

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Really, you could have done with a little bit more cream here.

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I can see they've got cream at either end.

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-Mind you, it tastes pretty good.

-Great effort. Well done.

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Ruby, you have got the best rise out of all of them, hasn't she?

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That is as good a choux pastry as you're going to make.

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The colour is just about perfect.

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The cream is filled in the centre

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-And look at all that.

-It's going in in one.

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I would pay for that in a restaurant. I can't fault it.

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Brilliant. Well done.

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Griffin, you've got perfect piping skills.

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You got that little flick at the end.

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They are small, but the choux pastry was right.

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Mouth-watering. You made rather big holes.

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You were desperate to get a lot of cream in there, well, I enjoyed that

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Yeah, you should be very happy. Well done.

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Emma.

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You haven't done that much piping, but I thought you did it very well.

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You've got a very nice bake.

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But the real key to this is the cream in the middle.

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Not a lot.

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-The flavour's really good.

-Mmm.

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Well done.

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Emily. You had a bit of a tough morning.

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I can tell straight away, this is full of cream.

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That's good.

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That tastes fantastic.

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I think you've done brilliantly to get this. Well done.

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This is the semifinals

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and I think you should be extremely proud of what you've done.

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All of them I would enjoy for my tea.

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To do that in a hour, you should be very proud

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and we're all looking forward to your dishes this afternoon.

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I'm really proud that I managed to get six fully finished eclairs

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to the judges, and they seemed to like them.

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Well, that's got enough cream.

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James said he would pay for my eclairs in a restaurant

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and it made me feel really happy.

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I love the icing.

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I was quite proud of myself that I managed to impress the judges,

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it's just I was really annoyed that I didn't add enough cream.

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I'm really confident with my Showstopper

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cos it's got different flavours that other people aren't using,

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so I hope I can wow the judges with that.

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Yum.

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The bakers have just one last challenge between them

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and a place in the Junior Bake Off final.

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Welcome to the Showstopper.

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To prove to Mary and James that you've got what it takes

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to go through today they would like you to bake and present

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one large savoury tart.

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And the theme of today is flags from around the world.

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Concentration now is the key.

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And whatever base you use, make sure it's thoroughly cooked.

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And the flag design should be clearly defined

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and all those flavours should go really well together.

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One hour and half. A place in the final.

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On your marks, get set...bake.

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Wow, that butter is rock hard.

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We're in the semifinal. We are getting tougher.

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We'll be watching them far more.

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And it's very interesting, when they make a mistake,

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how they cope with that.

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The pastry must be cooked underneath.

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It's a big common error, so it's really important that that is

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baked blind properly, but concentrating on the flavour of it

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as well as the design.

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Most of the bakers have chosen to use crumbly short crust pastry,

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which uses a rubbing in technique to combine the butter with flour.

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I'm choosing a Welsh flag because I'm from Wales.

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So I chose my home country.

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For Griffin's Welsh flag tart,

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his short crust pastry is filled with cheese and leeks

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and decorated with a fiery pastry dragon, coated in chilli salsa.

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So are you looking at all Welsh ingredients?

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Erm, yeah, most of them.

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-Go on, then.

-Apart from the mozzarella.

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Mozzarella. Right, OK. And what's this?

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-Erm, balsamic vinegar.

-Apart from that one as well. Yes

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-Do you know where that comes from?

-No.

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Italy.

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Ice cold water is added to bind the dough.

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If the pastry is over-mixed, the gluten in the flour strengthens

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and the result is tough pastry.

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I'm making a Welsh tart,

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and they're all Welsh ingredients.

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In the battle of the Welsh flag tarts,

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Emma is also filling hers with leeks,

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two types of strong Welsh cheese, and topping it with a wax dragon

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she carved from the cheese casing.

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-You're doing a Welsh tart.

-Yep.

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-So is Griffin.

-Yep.

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Why is yours going to win?

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Cos I've got all Welsh ingredients.

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Well, Griffin's got all Welsh ingredients, too.

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Mozzarella.

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Is that Welsh?

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Ask him. He seems to think so.

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Well, every single ingredient going into mine is Welsh.

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And going a little further than Wales, Emily is taking us

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to South America.

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I'm basically putting a typical Brazilian meal into a tart.

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And I'm calling it Flavours Of Brazil Tart.

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Clue's in the name.

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Emily has chosen the Brazilian flag to honour her family roots.

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She is filling her cheesy pastry case with a black bean mixture,

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topped with kale and a blue-colour potato.

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What are the flavours of Brazil?

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There's a lot of like spices, and garlicky...

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You'll be able to save that.

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If you tuck it in like that, and then do that.

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-Saved, you see?

-Thanks.

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Disaster averted for Emily.

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But is Ruby taking a risk with her choice of bake?

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She's gone for a flaky pastry, which is made by a process of rolling

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and folding several times to create layers.

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Flaky pastry is much more flaky and buttery, and much nicer.

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Well, I think it is.

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Ruby's pastry case will form the base of her Devon flag tart,

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which is topped with locally sourced ingredients.

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I'm doing asparagus, green beans,

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and the asparagus grows in a town near me.

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And what about this in-between here?

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It's going to be the special Devon goat's cheese,

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which is very mild and creamy.

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-Good luck.

-Thank you.

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Once the tins are lined, the pastry is left to rest in the fridge.

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This allows the glutens to relax,

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resulting in a lighter pastry.

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Roast in oven...

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Ellie has chosen to base her tart around the Italian flag,

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filling her pastry with roasted peppers, Parmesan cheese

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and Mediterranean herbs and spices.

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Why Italian flag?

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I was going to do Scotland,

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but there's not many blue vegetables, so...

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True. So are you running to time?

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-I hope so.

-Keep an eye on the time and I hope things go well.

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Thank you.

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These are going in.

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Blind baking the tart cases

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ensures that the pastry case is cooked through.

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This prevents it from getting the dreaded soggy bottom.

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Italian Welsh tart, here we come.

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As the pastry cases bake,

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it's on to the fantastic flavoursome fillings.

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I've just seen some black beans.

0:18:340:18:36

Classic Brazilian ingredient right there.

0:18:360:18:39

Going to cause a bit of wind.

0:18:390:18:40

-Yep.

-But it'll be worth it.

-Yeah.

0:18:400:18:42

The difference between my tart and Emma's tart

0:18:420:18:46

is mine's got salsa and hers hasn't,

0:18:460:18:49

and hers isn't an edible dragon, whilst mine is.

0:18:490:18:51

Well, I've got Welsh cheese.

0:18:520:18:54

I love this cheese, so that's why I'm adding it.

0:18:540:18:57

I'm not just using one cheese, I'm going to use two

0:18:570:19:00

because this one compliments it really well.

0:19:000:19:02

Let's see.

0:19:030:19:05

Yeah, it's looking good.

0:19:050:19:07

-Crispy. Good texture.

-Yeah, it's really crispy.

0:19:070:19:10

Going in.

0:19:100:19:11

Three of the bakers are using an egg custard mix to cover their fillings.

0:19:140:19:18

The tart should be perfectly filled to avoid it bubbling over the edges

0:19:180:19:21

when baked.

0:19:210:19:23

How long have we got left?

0:19:230:19:25

About 25 minutes, I reckon.

0:19:250:19:27

This takes 25 minutes to cook.

0:19:270:19:29

-It takes 25 minutes to cook? Best of luck.

-Start.

0:19:290:19:31

Kale, kale, kale.

0:19:310:19:34

With the clock ticking, attention is turned to making the tarts look

0:19:340:19:37

just like their chosen flag.

0:19:370:19:39

Oh, that's a perfect colour.

0:19:420:19:44

That's a little bit burnt.

0:19:440:19:45

You've got five minutes left, guys.

0:19:460:19:49

Cook, cook, cook.

0:19:490:19:50

You've got two minutes and 37 seconds on there,

0:19:500:19:53

so that means you're going to have about two minutes to finish it off.

0:19:530:19:57

You've got to get it out of the shell, get it onto the plate

0:19:570:20:00

and you've got to do your flag. Is it possible?

0:20:000:20:03

-I hope so.

-Boom. Me too. Good luck.

0:20:030:20:05

Bakers, you've got two minutes left. Two minutes.

0:20:120:20:16

I'm not sure it's cooked.

0:20:180:20:19

What happened there?

0:20:220:20:23

-I shouted two minutes and you put it back in again.

-Yep.

0:20:230:20:25

I'm going to put it in for one minute.

0:20:250:20:27

-Wow. You confident it's going to be all right?

-No.

0:20:270:20:30

Oh, my God. I forgot my rocket. Rocket, rocket, rocket!

0:20:300:20:33

30 seconds!

0:20:330:20:35

I'm hoping I've got enough time to make the flag.

0:20:430:20:45

It's really quite quick.

0:20:450:20:47

Ten seconds left, guys. Ten seconds.

0:20:480:20:51

Bakers, your time is up. The challenge is over.

0:20:580:21:00

Please step away from your bakes.

0:21:000:21:03

For three of the bakers, their journey is about to come to an end.

0:21:160:21:20

Their fates rest on their savoury tarts.

0:21:200:21:22

I don't think I cooked my pastry very well

0:21:230:21:25

and its flag wasn't as big

0:21:250:21:28

as I hoped it would be.

0:21:280:21:29

So, wax and heat. Don't really go well together, does it, really?

0:21:310:21:34

-No.

-You can certainly see you got a lovely even bake to it.

0:21:340:21:37

-We like the pastry.

-Yeah.

0:21:370:21:39

It's a very, very lovely flavour.

0:21:390:21:42

That cheese has given it real strength.

0:21:420:21:45

I think that the two cheeses go fantastically well together.

0:21:450:21:48

-Great with the leeks.

-Well done.

0:21:480:21:50

I hope that Mary and James say that the flavours are perfectly

0:21:520:21:55

balanced and that my tart case is

0:21:550:21:58

delicious and well cooked.

0:21:580:21:59

With no soggy bottoms.

0:21:590:22:01

I can see the pastry's definitely cooked.

0:22:010:22:03

That is just as crisp and brown on the bottom as it is on the sides.

0:22:030:22:09

That bean mixture is really good.

0:22:100:22:12

Lovely flavours.

0:22:120:22:13

I just wonder whether a little beaten egg through that,

0:22:130:22:16

just to set it, cos when we cut it all these things sort of fall out.

0:22:160:22:21

Other than that, you can't fault it.

0:22:210:22:23

I'm hoping the judges will say it tastes nice and looks good.

0:22:270:22:31

-That was crisp, wasn't it?

-That was crispy.

0:22:310:22:33

You're the only person who did a flaky one.

0:22:330:22:35

So I can see it's nicely cooked.

0:22:350:22:37

The pastry is absolutely delicious.

0:22:370:22:40

Beautifully cooked underneath.

0:22:400:22:43

There's not a lot of liquid in there.

0:22:430:22:46

It almost needs something to put on the base.

0:22:460:22:48

-I love the little animals around the outside. Thank you.

-Well done.

0:22:480:22:52

I'm really happy with what I produced.

0:22:550:22:57

I just hope the judges really like it.

0:22:570:22:59

Looking underneath here, you've hidden the leeks,

0:22:590:23:02

-which you have caught a little bit too much.

-Yeah.

0:23:020:23:06

Nice crisp pastry going through there.

0:23:060:23:08

I actually like the bit that hasn't got the leek in it

0:23:080:23:11

cos I think that's fantastic.

0:23:110:23:13

And then shall we try this. Is there a lot of chilli in it?

0:23:130:23:15

Er, two.

0:23:150:23:17

I better have some as well.

0:23:170:23:18

-JAMES COUGHS

-It's warm.

0:23:200:23:22

You might call it warm, I might call it hot.

0:23:220:23:25

But that's how a dragon should be, fiery, shouldn't it?

0:23:250:23:28

I think a really fantastic job getting all that done in time.

0:23:280:23:32

-Well done.

-Thank you.

0:23:320:23:34

Time was running out, and I just honestly threw everything on

0:23:350:23:40

so I don't have a flag on my tart,

0:23:400:23:42

only the colours of the flag.

0:23:420:23:43

I could see that on an Italian deli, in Italy for sale.

0:23:430:23:48

The filling looks spectacular.

0:23:480:23:51

Beautiful bake underneath.

0:23:510:23:53

I like this thin layer of pastry there.

0:23:530:23:57

Great flavour. Really, really, I mean, really good flavour.

0:23:570:24:00

-Well done, Ellie.

-Great effort. Well done.

0:24:000:24:03

Bakers, congratulations. You've done a smashing job. Well done.

0:24:030:24:07

Go and have a break, we'll see you in a bit.

0:24:070:24:09

I don't know how they're going to choose.

0:24:110:24:13

Yours looked amazing.

0:24:130:24:15

Yeah, but yours tasted delicious.

0:24:150:24:17

Tarts tasted and decorations dissected.

0:24:170:24:20

The bakers can do no more.

0:24:200:24:23

Well, judges, let's start off with Ellie.

0:24:230:24:25

How did she get on with her technical challenge?

0:24:250:24:27

She struggled, struggled with the mixture,

0:24:270:24:29

struggled getting it in in time.

0:24:290:24:31

And they were a bit on the small side.

0:24:310:24:32

Now let's move on to the Showstopper.

0:24:320:24:34

There's no question, the flavour was fantastic.

0:24:340:24:36

But we didn't get a flag.

0:24:360:24:37

She could have used her time more wisely.

0:24:370:24:40

OK, let's move on to Ruby.

0:24:400:24:41

She definitely rose to the occasion when it came to the eclairs.

0:24:410:24:44

One word - faultless. Simple as that, really.

0:24:440:24:47

And did she take that confidence into the Showstopper?

0:24:470:24:50

It was too dry for me.

0:24:500:24:51

I loved the ingredients being all local.

0:24:510:24:53

It was spectacular to look at and it has excellent flavours.

0:24:530:24:57

OK, let's move on to Griffin.

0:24:570:24:59

The way that he was piping those eclairs just looked like a chef.

0:24:590:25:04

And how did he get on, Mary, in his Showstopper?

0:25:040:25:07

Do you know, I thought it was going to be great,

0:25:070:25:10

but he made just one or two mistakes.

0:25:100:25:12

Let's move on to Emma.

0:25:120:25:14

The eclairs themselves, they rose nicely,

0:25:140:25:16

they were nicely cooked.

0:25:160:25:18

Just didn't see the cream going in all the way through the eclairs.

0:25:180:25:21

And then her tart. Very moist, full of flavour..

0:25:210:25:25

Outstanding pastry.

0:25:250:25:26

-Right. Emily.

-She's showed gut spirit,

0:25:260:25:29

and to be able to produce six eclairs from what she had left over.

0:25:290:25:33

Brilliant effort.

0:25:330:25:34

Mary, how did she get on with her tart?

0:25:340:25:36

She had a really beautiful pastry,

0:25:360:25:39

but as soon as you cut it on the plate it all fell apart.

0:25:390:25:42

Five tarts. Two finalists.

0:25:420:25:46

It's not an easy decision.

0:25:460:25:48

Semifinalists, congratulations on a superb day of baking.

0:26:000:26:06

As you know, only two people can go through today to the finals.

0:26:060:26:10

Mary and James have had to make a very tough decision.

0:26:110:26:14

The first person going through to the finals is...

0:26:160:26:20

Congratulations, Emma, you're through to the finals.

0:26:280:26:30

The second person going through is...

0:26:350:26:38

Ruby.

0:26:420:26:43

There was one outstanding person, and that was Ruby.

0:26:480:26:52

She did perfect eclairs.

0:26:520:26:54

And I thought Emma just did amazing.

0:26:540:26:56

Just a really, really good baker.

0:26:560:26:59

It felt amazing when my name was called,

0:26:590:27:02

and I literally, like, couldn't really breathe for a moment.

0:27:020:27:06

It feels absolutely amazing to be through to the final

0:27:070:27:12

because I just love baking so much.

0:27:120:27:16

I think with Emma we've got consistency,

0:27:160:27:19

and I think with Ruby we've got genius.

0:27:190:27:22

Both of which are going to combine to make it very, very interesting.

0:27:220:27:25

Next time...

0:27:300:27:32

The five semifinalists back in the tent are...

0:27:320:27:34

Harry, Kavern,

0:27:340:27:36

Archie, Zainab

0:27:360:27:39

and Monty.

0:27:390:27:40

Turning up the tension with Mary's meringue roulade...

0:27:400:27:43

-Does that look right?

-No, not really.

0:27:430:27:45

..and the most challenging Showstopper yet.

0:27:450:27:48

It's going to be tight.

0:27:480:27:49

But only two can secure a place in the final.

0:27:490:27:51

Yes! Score!

0:27:510:27:52

If you fancy giving baking a go, head to the CBBC website

0:28:020:28:06

and choose a Junior Bake Off recipe.

0:28:060:28:08

Subtitles by Red Bee Media Ltd

0:28:080:28:11

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