0:00:02 > 0:00:03We have the perfect ingredients
0:00:03 > 0:00:05for the first of our Junior Bake Off quarterfinals.
0:00:05 > 0:00:08Starting with five... EGG-CELLENT bakers.
0:00:08 > 0:00:11A PEAR of judges who are RAISIN the game.
0:00:11 > 0:00:15The bakers can't afford to make any MIS-CAKES.
0:00:15 > 0:00:17As they won't get to the semifinal.
0:00:17 > 0:00:20- Hang on, that's not punny. - I've got MUFFIN left!
0:00:20 > 0:00:22- Welcome to... - BOTH:- ..Junior Bake Off.
0:00:24 > 0:00:26It's finals week.
0:00:26 > 0:00:28And a cracking Technical...
0:00:28 > 0:00:32- Ah! - ..awaits the five quarterfinalists.
0:00:32 > 0:00:34Why is this going all wrong?
0:00:34 > 0:00:36Followed by a savoury Showstopper.
0:00:36 > 0:00:38I forgot to put the eggwash on.
0:00:38 > 0:00:39But whose Bake Off dreams...
0:00:39 > 0:00:43- My magical touch! - ..will be pie in the sky?
0:00:43 > 0:00:45GASPING
0:01:05 > 0:01:08The first five bakers to enter the quarterfinals
0:01:08 > 0:01:10are about to face two baking challenges.
0:01:10 > 0:01:12I bet you it'll be biscuits or something.
0:01:12 > 0:01:16It must be biscuits or cake. I think it's cake.
0:01:16 > 0:01:20In two days' time, three of them will go through to the semifinal.
0:01:20 > 0:01:24But first they must impress judges Allegra and Nadiya.
0:01:24 > 0:01:27We've left shortbread and sponge far behind us.
0:01:27 > 0:01:29We need to see them do something different.
0:01:29 > 0:01:32We want to see them give it their all.
0:01:32 > 0:01:35Nadiya and I have set the bar so much higher.
0:01:35 > 0:01:39- They'd better get ready.- I just need to, like, feel on the cloth.
0:01:39 > 0:01:41There's a jug and three bowls.
0:01:41 > 0:01:44In her heat, Francesca from Middlesex
0:01:44 > 0:01:47delighted the judges with her eye for detail.
0:01:47 > 0:01:50It's a texturised fondant so that it looks like grass.
0:01:50 > 0:01:54I'm hoping to bring back the fact that I'm a total perfectionist.
0:01:54 > 0:01:56Evie from Leicestershire shone
0:01:56 > 0:01:59with a birthday cake full of humour and colour.
0:01:59 > 0:02:01That just makes me smile!
0:02:01 > 0:02:04Since I found out I was through to the quarterfinals,
0:02:04 > 0:02:07the kitchen has been in a bit of a war.
0:02:07 > 0:02:12The floor is covered in flour and lots of different baking things.
0:02:12 > 0:02:14Zac from west London proved to the judges
0:02:14 > 0:02:16he knows his Middle Eastern flavours.
0:02:16 > 0:02:19I don't want to go over-sweet, because then it doesn't taste nice.
0:02:19 > 0:02:22- Yes, yes, yes! - Good idea. A little bit at a time.
0:02:22 > 0:02:24I've been practising every day.
0:02:24 > 0:02:28Luckily, my brother's not here, so he doesn't distract me.
0:02:28 > 0:02:31Nikki from north London achieved perfection
0:02:31 > 0:02:34with a complex cake with mature flavour combinations.
0:02:34 > 0:02:37That is so light. Like eating clouds.
0:02:37 > 0:02:39Getting ready for the quarterfinal,
0:02:39 > 0:02:43it's been very hectic and baking nonstop, basically!
0:02:43 > 0:02:47Tyrese from east London delivered an ingenious creation
0:02:47 > 0:02:49inspired by his St Lucian roots.
0:02:49 > 0:02:50- Ho-ho-ho!- Cor!
0:02:50 > 0:02:53I think that if I push myself even further,
0:02:53 > 0:02:55I'll be able to win Junior Bake Off.
0:02:55 > 0:02:56In fact, no, I'm going to win!
0:03:04 > 0:03:08Bakers, welcome back! Our quarterfinalists.
0:03:08 > 0:03:10- Are you happy to be here? - ALL:- Yeah.
0:03:10 > 0:03:12Because you are our quarterfinalists,
0:03:12 > 0:03:17our Technical Challenge is going to really, really test you to the max.
0:03:17 > 0:03:22The judges would like you to follow one of Nadiya's recipes for...
0:03:22 > 0:03:24six dacquoise.
0:03:24 > 0:03:28These mini hazelnut meringues are dipped in chocolate
0:03:28 > 0:03:31and sandwiched together with an orange cream.
0:03:31 > 0:03:33Judges, what are you looking for?
0:03:33 > 0:03:35So, the hazelnut meringue should be crisp on the outside,
0:03:35 > 0:03:37slightly chewy in the centre.
0:03:37 > 0:03:40And the orange cream in the middle needs to be delicately flavoured
0:03:40 > 0:03:43and give us an even distribution of candied peel around the outside.
0:03:43 > 0:03:46- Sounds amazing! - Guys, you know the score.
0:03:46 > 0:03:47- Have you washed your hands? - Let's have a look!
0:03:47 > 0:03:50- Yeah.- Yeah. - Beautiful.- Brilliant.
0:03:50 > 0:03:53OK, bakers, you've got 1 hour and 20 minutes
0:03:53 > 0:03:55before we taste your lovely mini dacquoise.
0:03:55 > 0:03:57- On your marks.- Get set. BOTH:- Bake!
0:04:03 > 0:04:05I'm used to meringues and making them.
0:04:05 > 0:04:09And I've heard of dacquoise, but I've never sort of seen them.
0:04:09 > 0:04:11A bit nervous, to say the least.
0:04:12 > 0:04:15Nadiya, this is a really great recipe of yours.
0:04:15 > 0:04:18But I think you're asking a lot of the young bakers.
0:04:18 > 0:04:20It's a hazelnut meringue.
0:04:20 > 0:04:22Simple enough, but there are pitfalls.
0:04:22 > 0:04:25They've got to blitz those hazelnuts just enough.
0:04:25 > 0:04:28A second too long, and that could turn to hazelnut butter.
0:04:28 > 0:04:30The whole point of this is, it's light.
0:04:33 > 0:04:35The contrast of textures straight away,
0:04:35 > 0:04:37from the crunch on the outside,
0:04:37 > 0:04:39that lovely, long chew in the middle.
0:04:39 > 0:04:42Little bit of orange and then a big wallop of chocolate
0:04:42 > 0:04:44and then the cream to round it off. Lovely.
0:04:47 > 0:04:50A dacquoise takes its name from the French town of Dax.
0:04:50 > 0:04:54It was created in the 18th century as a hazelnut meringue cake,
0:04:54 > 0:04:56and became popular with the English upper classes.
0:04:57 > 0:05:02I'm mixing the egg whites till they are puffy and light.
0:05:02 > 0:05:04And then I'll add the sugar.
0:05:10 > 0:05:14I put the egg yolks in instead of the egg whites!
0:05:14 > 0:05:16Oh, my goodness!
0:05:17 > 0:05:19To give the dacquoise its unique flavour,
0:05:19 > 0:05:23the bakers need to add ground hazelnuts to the whipped egg whites.
0:05:23 > 0:05:27You want them to be sort of like a powdery consistency.
0:05:32 > 0:05:33Oh, shoot!
0:05:35 > 0:05:36I've over-blitzed the nuts.
0:05:36 > 0:05:39SHE LAUGHS
0:05:39 > 0:05:41Why is this going all wrong?
0:05:41 > 0:05:43I've done exactly the same.
0:05:43 > 0:05:45Just says, "A fine powder."
0:05:45 > 0:05:49And it's kind of a...paste.
0:05:49 > 0:05:51I'm worried it's going to get really oily.
0:05:51 > 0:05:55Because meringue is so delicate, it could become quite runny
0:05:55 > 0:05:58and it wouldn't be able to hold its shape in the oven.
0:05:58 > 0:06:00- Hello.- Hi, Zac.- Hi.
0:06:00 > 0:06:03- You made hazelnut butter.- Yep. - Do you have a plan from here?
0:06:03 > 0:06:06I think I'm going to de-juice the oil from the batter.
0:06:06 > 0:06:08So you're going to pat it between the paper?
0:06:08 > 0:06:10- Yeah.- You've got the right idea. Try and get that grease out.
0:06:10 > 0:06:12But time's ticking.
0:06:12 > 0:06:14- Yeah.- Keep going. - All right, good luck.
0:06:20 > 0:06:24I'm just using my fingers to, like, make it a bit more mushy.
0:06:24 > 0:06:27- Wait, can I see yours?- It's actually quite crumbly. That's good.
0:06:32 > 0:06:34I'm adding the nuts quite slowly
0:06:34 > 0:06:37so that I don't knock all the air out of the meringue.
0:06:39 > 0:06:40Seems quite runny.
0:06:46 > 0:06:48I'm quite happy with how they're looking.
0:06:48 > 0:06:50They haven't got a stiff peak,
0:06:50 > 0:06:52but I don't think that will affect it that much.
0:06:52 > 0:06:55So I need to cook for 15 to 20 minutes.
0:06:56 > 0:06:57If you want to try this at home,
0:06:57 > 0:07:00make sure an adult knows what you're doing.
0:07:02 > 0:07:06Bakers, you've already had half your time. You've got 40 minutes left.
0:07:08 > 0:07:10With the hazelnut meringues in the oven,
0:07:10 > 0:07:13the bakers move on to their orange cream filling.
0:07:13 > 0:07:16"Whisk double cream to a dropping consistency
0:07:16 > 0:07:18"and stir in orange zest."
0:07:18 > 0:07:20I think the really hard bit
0:07:20 > 0:07:23will be making sure your cream doesn't curdle.
0:07:25 > 0:07:27I think it's, like, clotted too much.
0:07:27 > 0:07:28This has never happened.
0:07:31 > 0:07:36I need to fold the orange zest into the cream to make it orange cream.
0:07:36 > 0:07:41So now I'm crystallising the orange strips in the sugar and water.
0:07:41 > 0:07:44I'm waiting for it to become translucent,
0:07:44 > 0:07:46but right now, I couldn't see through it,
0:07:46 > 0:07:49so I'm going to leave it to boil for, like maybe, five more minutes.
0:07:50 > 0:07:53Just have to check...
0:07:55 > 0:07:56Ah!
0:07:59 > 0:08:02Yeah, I'm happy with them. Like, really happy.
0:08:03 > 0:08:06No, they're not cooked. Mine aren't cooked.
0:08:06 > 0:08:08- They were still raw. - Yeah, they're still raw.
0:08:08 > 0:08:10Maybe it's because of the oil.
0:08:10 > 0:08:13But I'm worried I'll overbake them and the middle's going to be hard.
0:08:16 > 0:08:19Just 30 minutes left, bakers!
0:08:19 > 0:08:22'Time to make the chocolate dip.'
0:08:22 > 0:08:26Once the meringues are cooled, this has got to go on them.
0:08:27 > 0:08:29You can't have it on too high heat,
0:08:29 > 0:08:32because then it goes really bad and thick and separates.
0:08:34 > 0:08:37- Hi, Zac.- Hello! - How are you?- Good, thank you.
0:08:37 > 0:08:40Now, you've been chatting a lot with Francesca.
0:08:40 > 0:08:41Have you been giving each other tips?
0:08:41 > 0:08:44- Yeah, we've had the same problem. - Ah, right.- Oh, no!
0:08:44 > 0:08:47Is that because you were copying each other, or it just happened?
0:08:47 > 0:08:50- It just happened!- It just happened! - OK, OK.- It just happened!
0:08:50 > 0:08:54- All right, well, I'm intrigued to see how they both turn out.- Yeah.
0:08:59 > 0:09:01FRANCESCA GROANS
0:09:01 > 0:09:03Not half as good as I'd like them to be.
0:09:03 > 0:09:06I'm actually really happy they haven't cracked.
0:09:06 > 0:09:0920 minutes left, which means I need to dip these,
0:09:09 > 0:09:11fill these and coat them in candied orange peel.
0:09:17 > 0:09:19Quickly.
0:09:21 > 0:09:25They're too flat to dip, so I'm going to drizzle it over.
0:09:27 > 0:09:30- Go on, lass! Go on, lass! - # Get it in the piping bag
0:09:30 > 0:09:33- BOTH:- # Get it in the piping bag Get it in the piping bag
0:09:33 > 0:09:35- # Evie, get it in the piping bag - Quick, quick
0:09:35 > 0:09:39- # Get it in the piping bag - Get it in the piping bag! #
0:09:41 > 0:09:42Ooh.
0:09:45 > 0:09:46It's not going so well.
0:09:46 > 0:09:49It's separating, because it got whipped too much.
0:09:52 > 0:09:53Five minutes, bakers!
0:09:56 > 0:09:58I don't know if I'm going to make it.
0:09:58 > 0:10:01Hopefully. Just need to quickly do these ones.
0:10:04 > 0:10:06I can usually pipe quickly, but apparently not today.
0:10:07 > 0:10:10They look all right, so...
0:10:10 > 0:10:12I'm on my sixth one. I can get this done.
0:10:14 > 0:10:17Just sprinkling it, making it look nice.
0:10:17 > 0:10:19OK, there.
0:10:19 > 0:10:22That's it, bakers! Stop what you are doing.
0:10:24 > 0:10:27Could you now please bring them over to the gingham altar?
0:10:28 > 0:10:32I feel the judges have given one of the toughest challenges
0:10:32 > 0:10:34as we've all won our heats and it's the quarterfinal.
0:10:34 > 0:10:37I'm feeling a bit nervous about that, cos I don't think my bake
0:10:37 > 0:10:41was up to the standard I would have liked it to be.
0:10:41 > 0:10:44Nadiya and Allegra were looking for six hazelnut dacquoise,
0:10:44 > 0:10:47which are crisp on the outside, chewy in the centre,
0:10:47 > 0:10:49dipped with dark chocolate
0:10:49 > 0:10:51and sandwiched together with a delicate orange cream.
0:10:54 > 0:10:58Well, Tyrese, the toughest part of this challenge is that dacquoise.
0:10:58 > 0:10:59You've got that spot-on.
0:10:59 > 0:11:02I know you had a little bit of trouble with your cream,
0:11:02 > 0:11:03but that is perfect.
0:11:04 > 0:11:06Mm.
0:11:06 > 0:11:09Crunchy on the outside, chewy in the middle.
0:11:09 > 0:11:11- You nailed it. Delicious!- Thank you.
0:11:11 > 0:11:14Francesca, these are beautiful,
0:11:14 > 0:11:18but we just have to start with the fact they're not what we asked for.
0:11:18 > 0:11:20It took a split second
0:11:20 > 0:11:23for the hazelnut to go from crumby to a complete butter,
0:11:23 > 0:11:26and that's why the dacquoise is flat.
0:11:28 > 0:11:29Mm.
0:11:29 > 0:11:31They're erring on the edge of hazelnut biscuit.
0:11:31 > 0:11:33You've invented a new biscuit,
0:11:33 > 0:11:36and we're just going to call it the Francesquoise.
0:11:36 > 0:11:40Evie, you gave us tiny weeny little dacquoise.
0:11:40 > 0:11:43I know you had the same trouble with your hazelnut, but I have to say,
0:11:43 > 0:11:45you've got a little bit more lift.
0:11:48 > 0:11:50Because you've made yours slightly smaller,
0:11:50 > 0:11:51they've just slightly overbaked,
0:11:51 > 0:11:53so we lost a little bit of the chew in the centre.
0:11:53 > 0:11:56It is delicious, and what I really like is you've been very generous
0:11:56 > 0:11:58with that zest that you candied perfectly.
0:11:58 > 0:12:00- Well done!- Thank you.
0:12:00 > 0:12:03Nikki, that is a very well-made dacquoise.
0:12:03 > 0:12:05You've got a lovely point on both ends.
0:12:05 > 0:12:08You've dipped that chocolate really, really well.
0:12:09 > 0:12:13- Mm!- That dacquoise is chewy and umptious!
0:12:13 > 0:12:16Perfect. Absolutely perfect!
0:12:17 > 0:12:20- Zac. - When we said delicately dipped...
0:12:20 > 0:12:22- Yeah. - LAUGHTER
0:12:22 > 0:12:26Do you like chocolate, Zac? HE CHUCKLES
0:12:26 > 0:12:29Surprisingly, it does have a touch of chew to it,
0:12:29 > 0:12:30which is very nice indeed.
0:12:30 > 0:12:35Unfortunately, all of the flavours are masked by that much chocolate.
0:12:35 > 0:12:38Nadiya and Allegra now need to decide
0:12:38 > 0:12:41which two dacquoise they thought were the best.
0:12:41 > 0:12:45So, in no particular order, the first person in our top two...
0:12:47 > 0:12:49..is Nikki
0:12:49 > 0:12:54for giving us a crisp dacquoise with a beautiful, chewy inside.
0:12:54 > 0:12:57The second person in our top two is Tyrese
0:12:57 > 0:12:59for his beautifully shaped dacquoise
0:12:59 > 0:13:02and lovely, neatly dipped chocolate.
0:13:02 > 0:13:06Zac, Evie, Francesca, you know the score, guys.
0:13:06 > 0:13:08It could all change in this afternoon's Showstopper,
0:13:08 > 0:13:11but before we do that, come and taste your dacquoise, will you?
0:13:15 > 0:13:18I really still haven't comprehended that I'm here,
0:13:18 > 0:13:20and I've got the top two this time.
0:13:20 > 0:13:21It's crazy.
0:13:21 > 0:13:24I was quite surprised when the judges picked me,
0:13:24 > 0:13:26as my cream, it clotted.
0:13:26 > 0:13:29So, obviously they saw something else in my dacquoise.
0:13:29 > 0:13:33Probably couldn't have hoped for better with what I baked,
0:13:33 > 0:13:34so it went OK.
0:13:38 > 0:13:40Next, it's the Showstopper challenge, and our judges
0:13:40 > 0:13:43want to test the bakers' pastry-making skills with a pie.
0:13:43 > 0:13:48- Oh! I do love a good pie, me. - Ah, but, Mark, it's not any old pie.
0:13:48 > 0:13:50FRENCH ACCENT: It's a French pie!
0:13:50 > 0:13:52Oh, well, I won't be needing this, then.
0:13:52 > 0:13:56- Yeah. It's far more sophisticated than that.- Ohh!
0:14:04 > 0:14:09Welcome back, bakers. This is your Showstopper Challenge.
0:14:09 > 0:14:14Nadiya and Allegra would like you to make six mini savoury galettes.
0:14:14 > 0:14:18Best of luck, guys. You have 1 hour and 30 minutes to do this.
0:14:18 > 0:14:21- On your marks.- Get set.- Bake!
0:14:23 > 0:14:26We're asking them to make savoury galettes,
0:14:26 > 0:14:28which is a French rustic free-form pie
0:14:28 > 0:14:32where you get to see the filling through a hole in the middle.
0:14:32 > 0:14:35We're testing the bakers' ability to make shortcrust pastry,
0:14:35 > 0:14:38And they've also got to understand flavours.
0:14:38 > 0:14:41It's not going to be an easy bake, but it's not meant to be easy.
0:14:41 > 0:14:43This is for a place in the semifinals.
0:14:44 > 0:14:49Oops. Right now, I'm putting together the flour, butter and salt.
0:14:51 > 0:14:54Doing it in a food processor stops it from overworking
0:14:54 > 0:14:56and also, you can tell more easily when it's done.
0:14:59 > 0:15:01So...
0:15:01 > 0:15:06my Showstopper is a spiced sweet potato and goat's cheese galette
0:15:06 > 0:15:08with a parsley oil.
0:15:08 > 0:15:13It's got a bit of a Middle Eastern sort of flavour to it.
0:15:13 > 0:15:17Nikki's hoping her spicy sweet potato and goat's cheese galettes
0:15:17 > 0:15:19will book her a place in the semifinal.
0:15:19 > 0:15:20They'll be flavoured with cumin
0:15:20 > 0:15:24and topped with fresh pomegranate and pumpkin seeds.
0:15:24 > 0:15:26Are you cooking your sweet potato before?
0:15:26 > 0:15:29Yeah, cos sometimes I found it's not really cooked all the way through,
0:15:29 > 0:15:32so I cook them for a little bit in the oven.
0:15:32 > 0:15:35How many times have your family had to have this for dinner?
0:15:35 > 0:15:37About six times.
0:15:37 > 0:15:40So I've made it Monday, Tuesday, Wednesday, Thursday, Friday.
0:15:40 > 0:15:41Yeah!
0:15:46 > 0:15:50Like Nikki, Tyrese's galettes will also feature sweet potato.
0:15:50 > 0:15:54I wanted to do something that had to do with the Caribbean,
0:15:54 > 0:15:57so I decided to use sweet potato
0:15:57 > 0:16:00cos they like to use sweet potato quite a lot in their dishes.
0:16:00 > 0:16:03Tyrese will be adding salmon to his sweet potato galette,
0:16:03 > 0:16:06and he'll be spicing it up with cayenne pepper, paprika
0:16:06 > 0:16:09and he'll top it with lemon and dill.
0:16:09 > 0:16:11Your filling, are you cooking it before, or are you...?
0:16:11 > 0:16:13- No, I'm going to cook it in the pastry.- OK.
0:16:13 > 0:16:15I'm going to chop my salmon up, season it,
0:16:15 > 0:16:17and then put that at the bottom.
0:16:17 > 0:16:21And then I just sprinkle my sweet potato and peppers on top.
0:16:21 > 0:16:24- I'm sensing a really Caribbean-y kind of feel to this.- Yeah.
0:16:24 > 0:16:27I'm obsessed. Like, I don't know what's wrong with me, like...
0:16:27 > 0:16:29The thing is, you must be excited about your food.
0:16:29 > 0:16:31- Yeah.- You can't cook food unless you're excited about it.
0:16:31 > 0:16:33I'm looking forward to tasting that!
0:16:37 > 0:16:41I'm making a spiced meat galette.
0:16:41 > 0:16:46The reason why I've chosen this is my dad is Lebanese, so...
0:16:46 > 0:16:49And this is one of my favourite Lebanese, like, pastries.
0:16:49 > 0:16:52There's sumac, there's paprika.
0:16:52 > 0:16:55It's called a lahm bi ajeen.
0:16:55 > 0:16:59Zac's spiced minced lamb galettes will also be packed with onions,
0:16:59 > 0:17:03peppers and tomatoes, then garnished with a tahini dressing.
0:17:03 > 0:17:07I'm flattening it like a disc so that it gets colder faster.
0:17:07 > 0:17:11So I'm just going to put it in the fridge for ten minutes.
0:17:15 > 0:17:17With the pastry chilling, the bakers start on their filling.
0:17:19 > 0:17:22There's mushrooms, red onions, cherry tomatoes,
0:17:22 > 0:17:24pepper and olive oil.
0:17:24 > 0:17:27My Showstopper is a vegetarian breakfast,
0:17:27 > 0:17:30because sometimes I make it for my mum and give it to her in bed.
0:17:30 > 0:17:34One day she said, "I'm going to become a vegetarian,"
0:17:34 > 0:17:37and my grandpa said, "That won't last very long,"
0:17:37 > 0:17:40and 20 years later, she ate a cheeseburger.
0:17:42 > 0:17:45Evie's shaping her tomato, peppers and mushroom breakfast
0:17:45 > 0:17:49into heart-shaped galettes, which she'll top with an egg.
0:17:49 > 0:17:51We've got this lovely-smelling mixture here.
0:17:51 > 0:17:54Are you cooking this before you put it into the pastry?
0:17:54 > 0:17:55No, I'm putting it in the pastry
0:17:55 > 0:17:57and then I'm going to cook it in the oven.
0:17:57 > 0:18:01- OK.- Well, everything in that mix is a nice, quick cook, so that works.
0:18:01 > 0:18:03- Yeah.- Can't wait to have breakfast with you.
0:18:05 > 0:18:07Ooh.
0:18:11 > 0:18:14I'm doing a Malaysian lamb curry filling,
0:18:14 > 0:18:17so it needs to be aromatic, and also, it needs to have quite a kick.
0:18:17 > 0:18:21Francesca's Malaysian galettes will be filled with minced lamb
0:18:21 > 0:18:24cooked in coconut milk and authentic spices.
0:18:25 > 0:18:28Francesca, that smells so yummy!
0:18:28 > 0:18:30What is in that mix?
0:18:30 > 0:18:33So there's garlic, lemongrass,
0:18:33 > 0:18:36ginger, curry powder and some spices.
0:18:36 > 0:18:38Where did you get the recipe from?
0:18:38 > 0:18:40Malaysian curries are a favourite in the family,
0:18:40 > 0:18:43so it's quite an old recipe that everyone uses.
0:18:43 > 0:18:46Reluctantly, I'm going to leave your delicious-smelling pan.
0:18:46 > 0:18:48Can you just waft as we leave?
0:18:48 > 0:18:49Just waft. Thank you, thank you!
0:18:53 > 0:18:57Bakers, you've had 30 minutes. You've got one hour left.
0:18:57 > 0:18:58Time for chilli!
0:19:01 > 0:19:05So this is coconut milk, and I've just added it to my curry,
0:19:05 > 0:19:07and it just needs to stew for a couple of minutes.
0:19:07 > 0:19:10I've just seasoned my fish, and I'm just letting it marinate
0:19:10 > 0:19:14until my dough's ready and everything.
0:19:14 > 0:19:18The problem is right now, the meat mixture is too wet,
0:19:18 > 0:19:21so I'm just going to cook it for a bit longer
0:19:21 > 0:19:25so the mixture absorbs more of the liquid.
0:19:28 > 0:19:29The tent smells really good.
0:19:29 > 0:19:32I actually, in a way, prefer the savoury things to sweet things.
0:19:32 > 0:19:35There's lots of different spices and flavours going on.
0:19:35 > 0:19:37Yeah, it's really nice to look around
0:19:37 > 0:19:40and see everyone doing a different thing.
0:19:47 > 0:19:51I have these rolling pin guides that are 2.5mm thick,
0:19:51 > 0:19:55and when I've rolled them out to the thickness of the guides,
0:19:55 > 0:19:57then I'll be able to use the pastry.
0:19:59 > 0:20:01I like to roll out my pastry
0:20:01 > 0:20:04in between two sheets of baking paper.
0:20:04 > 0:20:06You don't really need to use a lot of flour like you would do
0:20:06 > 0:20:08if you were doing normal pastry on the worktop.
0:20:08 > 0:20:10So, yeah, it's a good method.
0:20:26 > 0:20:28So I'm just adding the cold filling.
0:20:28 > 0:20:30Otherwise it's going to melt the pastry.
0:20:31 > 0:20:33This is like a pie, but free-form,
0:20:33 > 0:20:35so it's supposed to be rolled over at the sides.
0:20:38 > 0:20:40Oh, yes! This is my game.
0:20:40 > 0:20:43- Looking good, Tyrese.- Ohh! - How are we feeling?- All right.
0:20:43 > 0:20:46But I don't know how much time I have left, so...
0:20:46 > 0:20:48You've got about 40 minutes left. Ish.
0:20:48 > 0:20:49- 14?- 40.- 40.- 40.
0:20:49 > 0:20:51Oh! I was about to say!
0:20:57 > 0:21:00They've got to go in for...
0:21:00 > 0:21:0215 minutes.
0:21:09 > 0:21:11I forgot to put the eggwash on.
0:21:11 > 0:21:14I'm brushing it with eggwash halfway in between,
0:21:14 > 0:21:16just so that it gets a golden crust.
0:21:17 > 0:21:20The first lot of galettes have already been in for nine minutes,
0:21:20 > 0:21:23and the other lot have just gone in, so they'll need 20 minutes.
0:21:25 > 0:21:27I just need to do the egg now.
0:21:31 > 0:21:35Bakers, you've got 15 minutes left!
0:21:37 > 0:21:39Ooh!
0:21:40 > 0:21:41There we go.
0:21:46 > 0:21:49I can't get it off.
0:21:49 > 0:21:51I'm happy with the finished result.
0:21:54 > 0:21:55Yes!
0:21:55 > 0:21:59I think that's the best one. I'll leave that to the front.
0:21:59 > 0:22:01- Can you take one side?- Yeah.
0:22:01 > 0:22:02OK.
0:22:02 > 0:22:04GASPING
0:22:05 > 0:22:06INDISTINCT SPEECH OFF-CAMERA
0:22:09 > 0:22:11Phew!
0:22:11 > 0:22:14And...
0:22:14 > 0:22:15my magical touch!
0:22:17 > 0:22:20That's it, bakers! Stop what you're doing.
0:22:20 > 0:22:22Done.
0:22:22 > 0:22:24I'm feeling relieved it's over!
0:22:32 > 0:22:34I'm feeling quite nervous.
0:22:34 > 0:22:37I don't really want to go home, but if that is the consequence,
0:22:37 > 0:22:40then I've just got to have my head up high, really.
0:22:40 > 0:22:45- Nikki, they are a gorgeous, even golden colour all over.- Thank you.
0:22:45 > 0:22:47And I'm just having a very discreet feel of the bottom.
0:22:47 > 0:22:50It's lovely. Very nice, golden brown, just what you want.
0:22:53 > 0:22:58That salty goat's cheese, sweet potato, chilli just in the back.
0:22:58 > 0:23:02Sweetness of that pomegranate. I've got a little bit of everything.
0:23:02 > 0:23:04- That's delicious.- Thank you.
0:23:11 > 0:23:12They look absolutely lovely!
0:23:12 > 0:23:14But I think maybe you could have just gone
0:23:14 > 0:23:15slightly heavier on the eggwash.
0:23:15 > 0:23:17They're a little bit light.
0:23:19 > 0:23:21- Whoo! - LAUGHTER
0:23:21 > 0:23:24That's hot without being really, really hot.
0:23:24 > 0:23:28The salmon and the smoked paprika you used, it's not overwhelming.
0:23:28 > 0:23:30- They are a great bake.- Thank you.
0:23:36 > 0:23:39That's a lovely breakfast. Wonderful heart shapes.
0:23:39 > 0:23:42I know you worked really hard to get it thin, but in some parts,
0:23:42 > 0:23:45it was a little bit too thin, so they've just kind of fallen apart.
0:23:45 > 0:23:47Yeah, just a little bit of leakage just there.
0:23:49 > 0:23:52Mm! The tomatoes have roasted up, sweetened up.
0:23:52 > 0:23:54The egg, for me, is runny and perfect.
0:23:54 > 0:23:56I'd be very happy to have this for breakfast.
0:23:56 > 0:23:59- It's just lacking a little bit of seasoning.- OK.
0:24:05 > 0:24:07We've got to point out the fact
0:24:07 > 0:24:09that some of them, structurally, have not quite held up.
0:24:09 > 0:24:11The way you've shaped them is uniform,
0:24:11 > 0:24:13and that's always really nice, when they look the same.
0:24:15 > 0:24:17The pastry round the edge is short and delicious
0:24:17 > 0:24:20and perfectly seasoned.
0:24:20 > 0:24:22The filling is flawless.
0:24:22 > 0:24:24They are delicious Malaysian galettes.
0:24:31 > 0:24:33Zac, beautifully presented, as always.
0:24:33 > 0:24:35There's loads of pastry on the outside.
0:24:35 > 0:24:36I'm slightly missing the filling.
0:24:38 > 0:24:41The pastry's cooked under here,
0:24:41 > 0:24:43but it's slightly undercooked on the inside.
0:24:44 > 0:24:47Your filling is delicious. You can taste the sumac.
0:24:47 > 0:24:50The flavours are all there. Really, really nice.
0:24:56 > 0:24:58How do you think yours went?
0:24:58 > 0:25:01- It went OK. - I think yours went quite well.
0:25:04 > 0:25:09Well, judges, all these on here I could eat, no problem whatsoever.
0:25:09 > 0:25:12- Francesca, she put a curry in a pie. - That's a great galette.
0:25:12 > 0:25:14The pastry tastes great
0:25:14 > 0:25:17and the filling tastes astronomically delicious!
0:25:17 > 0:25:20- Let's move on to Evie. - The pastry was really thin.
0:25:20 > 0:25:22It just needed refining just a little bit more.
0:25:22 > 0:25:26- Zac.- His pastry was golden, even all on top.
0:25:26 > 0:25:28Just kind of missed the open pie part.
0:25:28 > 0:25:30I wanted to see more filling.
0:25:30 > 0:25:34Now, Tyrese's galettes, they were pretty powerful, weren't they?
0:25:34 > 0:25:37- Your face!- He's really taken the flavours of St Lucia
0:25:37 > 0:25:39and turned it into a gorgeous galette.
0:25:39 > 0:25:41Let's talk about Nikki.
0:25:41 > 0:25:43Perfect pastry, beautiful filling.
0:25:43 > 0:25:45I would have that every day for a very long time.
0:25:45 > 0:25:49Five brilliant bakers, but only three places left in the semifinal.
0:25:49 > 0:25:52Nikki and Tyrese did really, really well in the morning,
0:25:52 > 0:25:54and they've done really well this afternoon,
0:25:54 > 0:25:56but there are others that have done really well,
0:25:56 > 0:25:57and we've got to consider them.
0:26:07 > 0:26:09What a fantastic quarterfinal.
0:26:09 > 0:26:13You should all be very, very proud of yourselves, bakers.
0:26:13 > 0:26:18But as you know, we can only take three of you to the semifinals.
0:26:18 > 0:26:20And the first baker is...
0:26:25 > 0:26:27- ..Tyrese!- Well done, Tyrese.
0:26:30 > 0:26:35- Yes!- The second baker going through to the semifinals is...
0:26:38 > 0:26:40..Nikki!
0:26:44 > 0:26:46The third baker going through to the semifinal is...
0:26:52 > 0:26:54- ..Francesca!- Well done, guys.
0:26:54 > 0:26:57Sadly, that means we have to say goodbye to Evie and Zac.
0:26:57 > 0:26:59Guys, thank you so much. You've been absolutely amazing.
0:26:59 > 0:27:02That was a really difficult decision for our judges.
0:27:02 > 0:27:04- BOTH:- Well done, guys! - High fives all round.
0:27:04 > 0:27:06- High fives all round.- Well done.
0:27:06 > 0:27:09They showed a great understanding of pastry,
0:27:09 > 0:27:11great understanding of flavour combinations,
0:27:11 > 0:27:15put it all together in three pretty amazing Showstoppers.
0:27:15 > 0:27:18I cannot wait for the semifinals.
0:27:18 > 0:27:21The heat has definitely been turned up,
0:27:21 > 0:27:24but to have even got through this round, it's incredible.
0:27:24 > 0:27:26- ..Francesca.- Evie, well done.
0:27:26 > 0:27:29Now I know that the judges, they expect more from me.
0:27:29 > 0:27:32In the semifinals, I'm going to come back, bring it and smash it.
0:27:32 > 0:27:35The fact we're going to get the creme de la creme of the quarters
0:27:35 > 0:27:36and put them through to the semis,
0:27:36 > 0:27:38all of them in the same room together,
0:27:38 > 0:27:40it's going to be explosive in there.
0:27:40 > 0:27:44In the next quarterfinal, the bakers get tied in knots...
0:27:44 > 0:27:46Twists and the folds.
0:27:46 > 0:27:49- It's a bit "uhhh"! - ..there's panic over patisserie...
0:27:49 > 0:27:53- They're raw. - ..for a place in the semifinal.