0:00:02 > 0:00:03- SIGHING:- There's something in the air, Sam.
0:00:03 > 0:00:06- Ah, yes, the smell of freshly-mown grass.- No.
0:00:06 > 0:00:07SAM SNIFFS
0:00:07 > 0:00:10- The pungent waft of freshly-baked bread.- No.
0:00:10 > 0:00:11SAM SNIFFS
0:00:11 > 0:00:14The mouthwatering whiff of strawberry buttercream cupcakes.
0:00:14 > 0:00:17No, Sam, it's excitement in the air. It's the second quarterfinal!
0:00:17 > 0:00:19SAM SNIFFS
0:00:19 > 0:00:22- Oh, yeah!- Welcome... - BOTH:- ..to Junior Bake Off.
0:00:23 > 0:00:28Today's batch of quarterfinalists get tied in knots in the Technical.
0:00:28 > 0:00:31And the twists and the folds, it's a bit "Eeugh!"
0:00:31 > 0:00:34And panic over patisserie...
0:00:34 > 0:00:35They're raw...
0:00:35 > 0:00:36SHE SIGHS
0:00:36 > 0:00:39..as the judges put them under pressure.
0:00:39 > 0:00:42They need to be calm, they need to show some ingenuity,
0:00:42 > 0:00:43and imagination as well.
0:00:43 > 0:00:46This is their chance to prove what they can do,
0:00:46 > 0:00:49they've got everything to play for, the semifinal is in sight.
0:00:49 > 0:00:51THAT is a pro job.
0:01:12 > 0:01:15Yesterday, three bakers went through to the semifinal.
0:01:15 > 0:01:17Now, three more places are up for grabs.
0:01:17 > 0:01:21So which of these five quarterfinalists will prove
0:01:21 > 0:01:23they've got the baking credentials?
0:01:23 > 0:01:25Which one are you more excited for,
0:01:25 > 0:01:27- the Technical or the Showstopper? - Showstopper.
0:01:27 > 0:01:29Last week, Lottie from Cheshire won her place when she put
0:01:29 > 0:01:32a lemon meringue pie into a cake.
0:01:32 > 0:01:35That is like sunshine on a plate.
0:01:35 > 0:01:37I'm really, really, really excited to be back,
0:01:37 > 0:01:40cos it's so much fun in that tent.
0:01:40 > 0:01:41Yeah!
0:01:41 > 0:01:44Macy from Coventry excelled with her piping
0:01:44 > 0:01:46to produce her image on a giant cookie.
0:01:46 > 0:01:48It's very professionally put together.
0:01:48 > 0:01:52In the lead-up to the quarterfinals, baking has taken over my life,
0:01:52 > 0:01:56I've been practising two or three times every single day.
0:01:56 > 0:02:00Maisie from Swindon began her heat with a baking disaster.
0:02:00 > 0:02:03I forgot to put the flour in my mixture.
0:02:03 > 0:02:06But kept a calm head to make it through.
0:02:06 > 0:02:10To have produced, on a second run, cupcakes that look like this,
0:02:10 > 0:02:11that's an extraordinary feat.
0:02:11 > 0:02:16Everyone has been telling me, "Stay calm and read the recipe",
0:02:16 > 0:02:20so this time I am going to stay focused.
0:02:20 > 0:02:22Is your oven open?
0:02:22 > 0:02:27Rachel from Solihull showed off her artistic skills on a painted cake.
0:02:27 > 0:02:31I love your cake. It's really, really inspiring.
0:02:31 > 0:02:34I think the judges are probably going to have
0:02:34 > 0:02:36their expectations a step higher,
0:02:36 > 0:02:39so there really is no room for mistakes.
0:02:39 > 0:02:42- Strawberry.- Kiwi.- Grapefruit.- Lemon.
0:02:42 > 0:02:45Jenna from Nottingham impressed with her concept of
0:02:45 > 0:02:48a lemon drizzle cake in the shape of a giant chip butty.
0:02:48 > 0:02:51The ketchup, the chips... You've really used your imagination.
0:02:51 > 0:02:54My parents and brothers, they're like, "Right, Jenna, just do
0:02:54 > 0:02:56"your best and knock 'em dead",
0:02:56 > 0:02:58so I'm just going to follow their advice.
0:02:58 > 0:03:01ALL: Stir the cake mixture!
0:03:01 > 0:03:03- THEY SLURP - A little bit too sweet.
0:03:03 > 0:03:05THEY LAUGH
0:03:05 > 0:03:09Just two challenges stand between these five bakers
0:03:09 > 0:03:13and a place in the semifinal, and first up, it's the Technical.
0:03:13 > 0:03:17Hello, bakers, and welcome to the quarterfinals.
0:03:17 > 0:03:21Our judges want to see your bread-making skills,
0:03:21 > 0:03:26with one of Allegra's recipes of five pretzels.
0:03:26 > 0:03:29Now, these twisted bread knots should be accompanied
0:03:29 > 0:03:31with a sour cream and chive dip.
0:03:31 > 0:03:36We need the pretzels to be neatly shaped with a clearly defined knot.
0:03:36 > 0:03:39We want them to have a golden crust on the outside and lovely
0:03:39 > 0:03:40and chewy on the inside.
0:03:40 > 0:03:44- You've got one hour and ten minutes. On your marks.- Get set. BOTH:- Bake.
0:03:48 > 0:03:50Have you guys made pretzels before?
0:03:50 > 0:03:54I've made, like, white bread shapes, so it might be similar.
0:03:54 > 0:03:57I feel like now that we're at the quarterfinal,
0:03:57 > 0:04:00everyone's more competitive.
0:04:00 > 0:04:02So I feel like this stage is going to be much harder.
0:04:02 > 0:04:07I love a pretzel. The distinctive shape is what defines it.
0:04:07 > 0:04:11They have these holes here, and the knot in the middle.
0:04:11 > 0:04:13That's a good pretzel.
0:04:13 > 0:04:16Crisp outside, chewy in the centre, and we want caramelised onion.
0:04:16 > 0:04:19Those onions need to be brown, so when they go into the pretzel,
0:04:19 > 0:04:21we get that natural sweetness.
0:04:21 > 0:04:22It's not an easy ask.
0:04:25 > 0:04:32I'm just going to put my onions into the saucepan and caramelise them.
0:04:34 > 0:04:36They're still quite green at the moment,
0:04:36 > 0:04:38I want them to be a bit more caramel-ey.
0:04:38 > 0:04:40SAM: If you want to try this recipe at home,
0:04:40 > 0:04:43make sure a grown-up knows what you're doing.
0:04:43 > 0:04:46(Come on.) Please caramelise.
0:04:46 > 0:04:47Watching them like a hawk.
0:04:47 > 0:04:49I know, I'm just like...
0:04:52 > 0:04:55- Ooh, yours are looking good. - I think they might be done.
0:04:55 > 0:04:57They're all evenly brown.
0:05:00 > 0:05:01Ehh...
0:05:04 > 0:05:07Onions blitzed, the bakers start on their dough.
0:05:07 > 0:05:10I'm rubbing the butter into the flour,
0:05:10 > 0:05:13and I'm trying to get it to look like breadcrumbs.
0:05:16 > 0:05:19Just added baking powder to make them rise.
0:05:20 > 0:05:23Add the sugar, salt and onions.
0:05:25 > 0:05:26Now?
0:05:28 > 0:05:30(100ml...)
0:05:36 > 0:05:39SHE WHISPERS TO HERSELF
0:05:41 > 0:05:45Right now I'm just kneading the dough.
0:05:45 > 0:05:48I just kind of push it, and then bring it back and kind of roll it.
0:05:48 > 0:05:50I didn't really get taught,
0:05:50 > 0:05:53I've just been watching loads of cooking shows lately!
0:05:53 > 0:05:56I think my dough's coming together quite well.
0:05:56 > 0:06:00I've done lots of kneading before, because I make bread quite often.
0:06:01 > 0:06:07It's still quite...glubby! You can feel stuff in it.
0:06:07 > 0:06:08Bakers!
0:06:08 > 0:06:14You have 45 minutes left before we KNEAD to see your bread.
0:06:16 > 0:06:20Once kneaded, the dough must be divided into five balls.
0:06:26 > 0:06:29I'm just rolling the dough into kind of long, thin sausages.
0:06:29 > 0:06:33They need to be 65cm.
0:06:34 > 0:06:37To ensure the pretzels have an even bake,
0:06:37 > 0:06:40the rolls should be the same thickness.
0:06:40 > 0:06:42Some places are a lot thinner than the other places.
0:06:46 > 0:06:50I'm a bit worried about the shaping, because it's rather complicated.
0:06:50 > 0:06:55You twist it... and then twist it again.
0:06:55 > 0:06:57And then pull it over.
0:06:57 > 0:06:59I've done croissants,
0:06:59 > 0:07:04but nothing like this with the knots and the twists and the folds.
0:07:04 > 0:07:06It's a bit, "Eeugh!"
0:07:10 > 0:07:12I'm just going to, like... Oh!
0:07:13 > 0:07:15SHE LAUGHS
0:07:15 > 0:07:17- MAISIE:- (OK...)
0:07:17 > 0:07:20Pretzels were originally created in Germany,
0:07:20 > 0:07:22by monks who gave them to well-behaved children,
0:07:22 > 0:07:27and their unique shape is said to represent arms crossed in prayer.
0:07:27 > 0:07:28Oh, there we go.
0:07:28 > 0:07:31That looks sort of like it.
0:07:35 > 0:07:39(13. 13. 13.)
0:07:40 > 0:07:44They're a bit weirdly shaped, but I think we'll be all right.
0:07:45 > 0:07:47I am just putting some egg yolk,
0:07:47 > 0:07:51so that they can turn a nice golden-brown colour.
0:07:51 > 0:07:54The sea salt gives it a bit more flavour.
0:08:00 > 0:08:03- MACY:- They have to be in the oven for ten minutes.
0:08:05 > 0:08:08Bakers, you've only got 15 minutes left.
0:08:12 > 0:08:15"While the pretzels are baking, make your sour cream dip."
0:08:17 > 0:08:18- How are we doing, Maisie?- OK.
0:08:18 > 0:08:21I'm just making the dip, and there are no quantities,
0:08:21 > 0:08:24- so we have to make it to taste. - Ooh, that's interesting!
0:08:24 > 0:08:26- Give you a little tip, Maisie.- Yes?
0:08:26 > 0:08:29- You can always add, you can never take away.- Yeah.
0:08:29 > 0:08:30- Good tip, innit?- Yeah, in life.
0:08:30 > 0:08:32- Same when you're putting wax in your hair.- Yeah.
0:08:32 > 0:08:35Put too much in, can't take it out, have to get in t'shower again,
0:08:35 > 0:08:36- wouldn't you?- No, you can't(!)
0:08:40 > 0:08:43I like mine quite chunky, when you bite it and it goes...
0:08:43 > 0:08:46- SHE MAKES CRUNCHING NOISE - Needs a bit more pepper.
0:08:55 > 0:08:58- It's good.- I added more milk.
0:08:58 > 0:09:00This time it tasted a little bit nice, rather than not nice at all.
0:09:01 > 0:09:04Bakers, five minutes left.
0:09:06 > 0:09:09These need to come out of the oven.
0:09:15 > 0:09:16Whoa...
0:09:20 > 0:09:22I can't see!
0:09:24 > 0:09:26OK, I think they're done.
0:09:26 > 0:09:29I would have liked them to have gone in a bit longer.
0:09:33 > 0:09:35There we go.
0:09:43 > 0:09:48OK, bakers, that is it. The Technical is over.
0:09:48 > 0:09:52Please bring your pretzels to the gingham altar.
0:09:52 > 0:09:55I paid a lot of attention to being precise,
0:09:55 > 0:09:58because you know how much the judges like it to be uniform.
0:09:58 > 0:10:00I got everything done, and I think it's all right,
0:10:00 > 0:10:03I just think it's a bit uneven, a bit, "Eeugh".
0:10:03 > 0:10:07The judges are looking for pretzels that have a golden crust
0:10:07 > 0:10:09on the outside, are chewy on the inside
0:10:09 > 0:10:11and have a clearly defined knot.
0:10:11 > 0:10:14Maisie, they are very neat.
0:10:14 > 0:10:17Pretty much five identical golden-brown pretzels.
0:10:17 > 0:10:21We've got three spaces in between and we've got a lovely knot.
0:10:21 > 0:10:22Shall we taste?
0:10:24 > 0:10:29It's lovely and chewy in the middle, crunchy on the outside.
0:10:29 > 0:10:32The onions are just caramelised, maybe a little bit more.
0:10:32 > 0:10:34I'm going to try it with the dip.
0:10:35 > 0:10:38It's a delicious dip, Maisie, so that's a good job.
0:10:38 > 0:10:41- Lottie! - They're all different shapes.
0:10:44 > 0:10:46- Where you've got thicker bits... - Yeah.
0:10:46 > 0:10:48..they're slightly under-baked.
0:10:48 > 0:10:51Where you've got thinner bits, that's baked perfectly.
0:10:51 > 0:10:54Your chives are chopped just how I like them.
0:10:54 > 0:10:57And I like the consistency of it as well.
0:10:57 > 0:10:58Macy!
0:10:58 > 0:11:04They're a good, even size. Crisp on the outside, chewy on the inside.
0:11:04 > 0:11:07I think the onions could have been caramelised for a little longer.
0:11:07 > 0:11:08I'm going to go in for the dip.
0:11:10 > 0:11:13- Did you add a bit of milk to that? - Yeah.
0:11:13 > 0:11:15- Mm.- There's a slight wateriness around the edge.
0:11:16 > 0:11:20- Jenna. - Look at the three equal spaces.
0:11:20 > 0:11:22That's a saleable pretzel.
0:11:22 > 0:11:25Crisp on the outside, let's try the dip.
0:11:25 > 0:11:27- I love your cracked pepper on top. - Yeah, good touch.
0:11:29 > 0:11:31Very good, very nice indeed.
0:11:32 > 0:11:35Rachel, those are lovely and golden.
0:11:35 > 0:11:38We have got some thinny bits, as opposed to thicky bits.
0:11:40 > 0:11:42The thinner parts have overbaked,
0:11:42 > 0:11:45and then the thicker parts are slightly underbaked.
0:11:45 > 0:11:47- Mm.- You can tell you've browned those onions a little longer,
0:11:47 > 0:11:49it's naturally sweet.
0:11:53 > 0:11:55It could have taken a crack of pepper, for me,
0:11:55 > 0:11:58- but the salt is spot-on.- Well done.
0:11:58 > 0:12:01The judges will now decide which two bakers have presented
0:12:01 > 0:12:03the best pretzels.
0:12:03 > 0:12:06In no particular order, the first of our top two...
0:12:08 > 0:12:12- ..is Jenna, for her well-shaped pretzels.- Thank you.
0:12:12 > 0:12:13And the second person...
0:12:13 > 0:12:15is Maisie, for giving us
0:12:15 > 0:12:18a lovely, smooth dough and a clearly defined knot.
0:12:19 > 0:12:23It was quite a shock. They were like, "First of the top two is..."
0:12:23 > 0:12:26And I was like... And they went, "Jenna!" and I was like, "Oh, yay!"
0:12:26 > 0:12:30Going into the Showstopper, I really need to work on my time,
0:12:30 > 0:12:33because every time I've done it, I've been a bit over.
0:12:33 > 0:12:37I am a little bit disappointed. This gives me another reason to
0:12:37 > 0:12:41really try and bake my socks off in the Showstopper this afternoon.
0:12:43 > 0:12:45After pretzels, the judges want to see
0:12:45 > 0:12:47the bakers' choux pastry-making skills.
0:12:47 > 0:12:50- Did you say, "choux pastry-making skills"?- Yeah.
0:12:50 > 0:12:53Ohh, I thought you said shoe-making skills!
0:12:54 > 0:12:56Nice...LOAFERS.
0:13:03 > 0:13:07Good afternoon, bakers, it's time for your Showstopper challenge.
0:13:07 > 0:13:13Allegra and Nadiya would like you to make 12 eclairs.
0:13:13 > 0:13:17Now, our judges are looking for at least two different flavours,
0:13:17 > 0:13:19and remember, it's for a place in the semifinals.
0:13:19 > 0:13:22- You've got 90 minutes. On your marks.- Get set.- Bake.
0:13:30 > 0:13:33I've just got some water and some butter.
0:13:33 > 0:13:36This is going to be the base of my choux pastry.
0:13:37 > 0:13:40The key to a great eclair is a great choux paste.
0:13:40 > 0:13:42It needs to be well piped and then it needs to rise up,
0:13:42 > 0:13:44and you get this golden-brown crunch on the outside
0:13:44 > 0:13:48and these glorious cavities waiting to be filled on the inside.
0:13:49 > 0:13:52We want to see flavour combinations that we put in our mouth
0:13:52 > 0:13:55and think, "Wow, why didn't I think of that?"
0:13:56 > 0:13:59I've chosen the flavours because I really like smoothies.
0:13:59 > 0:14:02One is going to be strawberry and raspberry,
0:14:02 > 0:14:04my other one is mango and passion fruit.
0:14:04 > 0:14:07Rachel will top her mango and passion fruit eclairs
0:14:07 > 0:14:09with a zesty orange icing,
0:14:09 > 0:14:11and her strawberry and raspberry eclairs will be decorated
0:14:11 > 0:14:14with icing made with fresh raspberry juice.
0:14:14 > 0:14:16Choux pastry is rather hard,
0:14:16 > 0:14:19so it's important to beat in the flour quickly.
0:14:19 > 0:14:23The texture will be correct when it's like a smooth ball of paste.
0:14:25 > 0:14:29- Maisie.- Hello.- Hi. What kind of flavours are you doing?
0:14:29 > 0:14:32I'm going to be making a mint chocolate one
0:14:32 > 0:14:34and a raspberry and chocolate one.
0:14:34 > 0:14:36My mum's cousin lives in Prague,
0:14:36 > 0:14:39and I really like all the patisseries there.
0:14:39 > 0:14:42And I've seen ones similar to the ones that I'm doing, so...
0:14:42 > 0:14:46- So we're expecting patisserie-standard...?- Yeah.
0:14:46 > 0:14:49- MARK:- Maisie's minty eclairs will be filled with chocolate ganache
0:14:49 > 0:14:50and mint cream.
0:14:50 > 0:14:51Her raspberry eclairs will also be filled
0:14:51 > 0:14:53with ganache and raspberry cream.
0:14:53 > 0:14:56It will be topped with a fancy gold leaf.
0:14:56 > 0:14:59- MAISIE:- I make eclairs, like, all of the time,
0:14:59 > 0:15:02and then as soon as I start practising for the Bake Off, my oven
0:15:02 > 0:15:05decided not to work, so I've been going round people's ovens, like,
0:15:05 > 0:15:08"Hi, can I borrow your oven to make some eclairs, please?"
0:15:13 > 0:15:18# Macy, Macy, how are you? Yeah! #
0:15:18 > 0:15:20- Good. - MARK LAUGHS
0:15:20 > 0:15:22- What eclairs are you going to be making?- Yeah.
0:15:22 > 0:15:25Chocolate and hazelnut, strawberry, and then rose.
0:15:25 > 0:15:28You only needed to do two, why did you decide to do three?
0:15:28 > 0:15:31- Cos she's a legend. - Yeah. Well, we know that.
0:15:31 > 0:15:35Macy's chocolate eclairs will be topped with chopped hazelnuts.
0:15:35 > 0:15:37The strawberry eclairs will be filled with
0:15:37 > 0:15:39a strawberry coulis cream, and her rose eclairs
0:15:39 > 0:15:41will have a rosewater cream centre.
0:15:41 > 0:15:43What do you do with these?
0:15:43 > 0:15:45I'm going to sprinkle them on top, they're just rose petals.
0:15:45 > 0:15:47- Can you eat these?- Yeah.
0:15:47 > 0:15:49CHANTING: Eat it! Eat it!
0:15:50 > 0:15:53- Bit chewy.- They're not really that nice.- Wasn't going to say, Macy.
0:15:53 > 0:15:55- SAM LAUGHS - I've got a mouth like potpourri.
0:16:01 > 0:16:04I'm doing rose and strawberry eclairs,
0:16:04 > 0:16:07cos I've got a big rose in my garden.
0:16:07 > 0:16:09And then there's little wild strawberries
0:16:09 > 0:16:11in the same flowerbed as it,
0:16:11 > 0:16:14and I really like the flavours together.
0:16:14 > 0:16:18Lottie's garden-inspired eclairs will be filled with
0:16:18 > 0:16:21strawberry and rose-flavoured Chantilly cream and decorated
0:16:21 > 0:16:23with crystallised rose petals.
0:16:23 > 0:16:26She's also making banoffee eclairs that will be topped
0:16:26 > 0:16:28with chocolate drizzle bananas.
0:16:28 > 0:16:30- I've done another drawing.- Aww.
0:16:30 > 0:16:33- ALLEGRA:- Oh, your drawings are epic, they're so beautiful.
0:16:33 > 0:16:36- So we've got banana and caramel. - Yeah.
0:16:36 > 0:16:38How are you going to get the banana flavour?
0:16:38 > 0:16:40I've got bananas and I'm just going to put them on the top.
0:16:40 > 0:16:44- OK.- And then I've also got some caramel cream.
0:16:44 > 0:16:45I made caramel at home.
0:16:45 > 0:16:48But it kind of set like rock.
0:16:48 > 0:16:51- And that wouldn't whisk into your cream.- Yeah.
0:16:53 > 0:16:56Once they're happy with the consistency,
0:16:56 > 0:16:59the bakers pipe out the choux pastry,
0:16:59 > 0:17:01which should be thick enough to hold its shape.
0:17:03 > 0:17:07I'm using a star nozzle because it helps prevent cracking
0:17:07 > 0:17:09when it bakes.
0:17:12 > 0:17:13- Hi, Jenna.- Hi.
0:17:13 > 0:17:15Tell us about your eclairs.
0:17:15 > 0:17:19I'm making banoffee eclairs and Bakewell eclairs.
0:17:19 > 0:17:20So it's a pudding in a pudding.
0:17:20 > 0:17:23Jenna's banoffee eclairs are flavoured
0:17:23 > 0:17:25with mashed banana cream and a caramel icing.
0:17:25 > 0:17:29She'll achieve the Bakewell flavours with an almond cream filling
0:17:29 > 0:17:32and she'll decorate with fresh raspberry icing and glitter.
0:17:32 > 0:17:35- Your pastry's quite loose, isn't it? - Yeah, it's quite a runny mixture.
0:17:35 > 0:17:38Have you done anything differently today that you
0:17:38 > 0:17:39wouldn't have done at home?
0:17:39 > 0:17:43No. I don't know what it is. Does look a bit strange.
0:17:44 > 0:17:48Guys, you've had half your time, you've got 45 minutes left.
0:17:50 > 0:17:55I'm going to cook them at 220 degrees for ten minutes,
0:17:55 > 0:17:57and then I'm going to turn the oven down.
0:17:57 > 0:17:59You have to cook it at a high heat to get it to puff out,
0:17:59 > 0:18:02and then when you turn it down, it cooks inside.
0:18:02 > 0:18:04With the eclairs in the oven, the bakers move on to
0:18:04 > 0:18:06making their fillings.
0:18:07 > 0:18:10This is going to be the sauce that's in the strawberry cream.
0:18:12 > 0:18:15I'm just putting in mint extract.
0:18:15 > 0:18:19And I'm just doing it to taste, because sometimes it can be
0:18:19 > 0:18:22really overpowering and taste like toothpaste.
0:18:24 > 0:18:28- All right, Rachel, what you doing? - I am just making my cream.
0:18:28 > 0:18:30This one is raspberry and strawberry,
0:18:30 > 0:18:32and the other one is mango and passion fruit.
0:18:32 > 0:18:35- Excellent.- Ooh, MAN-GO crazy for this passion fruit!
0:18:35 > 0:18:38- Oh, ey up!- Oh, oh... Wahey!
0:18:38 > 0:18:42- Oh, oh...- Oh, we're mad, us, aren't we?
0:18:42 > 0:18:44- Sorry, sorry.- We're mad.- Sorry.
0:18:46 > 0:18:48SHE SIGHS
0:18:48 > 0:18:51Right, I'm going to take these out the oven now I think.
0:18:56 > 0:18:59They're not quite cooked in the middle.
0:18:59 > 0:19:01They're looking really good and they have puffed up.
0:19:01 > 0:19:04- They're raw. - SHE SIGHS DEEPLY
0:19:04 > 0:19:08They're nice and crispy, which is...good.
0:19:08 > 0:19:10- Maisie?- Yeah.- Mine are cooked on the outside but kind of raw
0:19:10 > 0:19:14- on the inside.- That's what happened in there as well.
0:19:14 > 0:19:15Can I have a look at yours?
0:19:15 > 0:19:17Are they browned like mine really badly?
0:19:17 > 0:19:19Yeah, but they're raw on the inside.
0:19:21 > 0:19:24Now I need to find the paper nozzle and stab them,
0:19:24 > 0:19:26so that the steam of them comes out.
0:19:30 > 0:19:33I'm going to put them back in, but I'm going to cut them open
0:19:33 > 0:19:37so they crisp up but not on the outside.
0:19:37 > 0:19:39I reckon they need about two more minutes.
0:19:40 > 0:19:42In you go.
0:19:42 > 0:19:46I just need to let them cool, so I'm going to get a cooling rack.
0:19:46 > 0:19:48I'm going to put them in the fridge.
0:19:48 > 0:19:51If I put them in the fridge, the moisture of the fridge
0:19:51 > 0:19:53will make them go flat.
0:20:04 > 0:20:07- Just watching them like a hawk now. - Jenna's not having much fun.
0:20:07 > 0:20:10I was worried when I saw that liquid batter. It'll give you
0:20:10 > 0:20:12a tiny rise and then it'll come "snap", and straight back down.
0:20:14 > 0:20:16Rachel, she's put them in the fridge. I'm really concerned
0:20:16 > 0:20:19that that choux pastry is going to become soggy.
0:20:23 > 0:20:25(Yes!)
0:20:25 > 0:20:26RELIEVED SIGH
0:20:26 > 0:20:28Panic over.
0:20:28 > 0:20:32They're a bit brown on top, a bit too much, because they had to
0:20:32 > 0:20:33go in for a bit longer.
0:20:36 > 0:20:40Bakers, you've only got 15 minutes left.
0:20:40 > 0:20:43(Just cool down. Please cool down.)
0:20:44 > 0:20:46Where's my other nozzle gone?
0:20:54 > 0:20:57My technique is to alternate between raspberry, chocolate,
0:20:57 > 0:20:58raspberry, chocolate.
0:21:00 > 0:21:04I want them to kind of look sophisticated. Whoops.
0:21:09 > 0:21:14I think I could be a little bit neater. I'm quite messy.
0:21:14 > 0:21:16Not full potential messy.
0:21:26 > 0:21:27I've recovered!
0:21:29 > 0:21:32They're not looking good, but that's just...
0:21:32 > 0:21:34how they're going to look now.
0:21:34 > 0:21:36I just need to put the bananas on the banoffee.
0:21:43 > 0:21:46Bakers, one minute to go, get 'em on the plate.
0:21:46 > 0:21:51- I'm rushing.- I just need to make them look a bit more pretty.
0:21:51 > 0:21:53Glitter improves everything.
0:21:53 > 0:21:55One, two, three, four, five, six.
0:21:57 > 0:21:58Bakers, that is it!
0:21:59 > 0:22:01Step away from the eclairs.
0:22:12 > 0:22:15I've made eclairs so many times, but as soon as you go in
0:22:15 > 0:22:19that tent, magical things happen, and your time just, like, goes.
0:22:19 > 0:22:23These are a good size, I'm just slightly worried that
0:22:23 > 0:22:25they might be a little bit overbaked, maybe.
0:22:25 > 0:22:28- Yeah.- Just a little bit. So we've got the mint
0:22:28 > 0:22:30and we've got the raspberry.
0:22:33 > 0:22:37Lovely and crisp on the outside, but I'm missing the filling.
0:22:37 > 0:22:40- Yeah.- Cos you didn't get the rise, you can't really fill it.
0:22:40 > 0:22:43- But good flavours, Maisie. - I'm going to try the mint one.
0:22:44 > 0:22:47- I love the mint flavour. - That's a great combo.
0:22:54 > 0:22:56That is as pretty as a picture, I love the details
0:22:56 > 0:22:58that you've done on top.
0:23:01 > 0:23:05Crispy on the outside, little bit soft in the middle.
0:23:05 > 0:23:07You get that banana flavour, and mixed with the chocolate,
0:23:07 > 0:23:10it's delicious. This one is the strawberry and rose?
0:23:12 > 0:23:17That is the taste of an English garden in summer, absolutely lovely.
0:23:24 > 0:23:27Great job on the visuals here, Macy, they look really appealing.
0:23:27 > 0:23:30Let's go for strawberry. Oh, they're nice and full.
0:23:31 > 0:23:36- Mm.- That pastry is lovely and crisp on the outside.
0:23:36 > 0:23:39Delicious strawberry flavour, really pure.
0:23:39 > 0:23:41Shall we go onto the rose ones?
0:23:44 > 0:23:47Rose petals are a little bit tough to eat,
0:23:47 > 0:23:49and they just break up the smoothness.
0:23:49 > 0:23:51Let's try the hazelnut and chocolate.
0:23:52 > 0:23:55Deliciously melted chocolate, the flavour of the toasted hazelnuts...
0:23:55 > 0:23:57THAT is a pro job.
0:24:03 > 0:24:05Just remind us what flavours we've got?
0:24:05 > 0:24:08It's mango and passion fruit and then strawberry and raspberry.
0:24:08 > 0:24:12They're quite a good colour, but I'd love to see more toppings.
0:24:13 > 0:24:15SHE CHUCKLES HAPPILY
0:24:15 > 0:24:17You put them in the fridge, so they've gone slightly soggy,
0:24:17 > 0:24:21but otherwise, I get mango in the cream, I get the passion fruit
0:24:21 > 0:24:24- on top. Your flavours are perfect.- Yeah.
0:24:24 > 0:24:26I'm going to try this one.
0:24:28 > 0:24:30That's like healthy eating, but in an eclair.
0:24:30 > 0:24:33ALLEGRA LAUGHS WITH MOUTH FULL
0:24:39 > 0:24:41Jenna, I know you had a lot of trouble with your choux pastry,
0:24:41 > 0:24:45but you saved it, and you've given us glitter! Yay!
0:24:45 > 0:24:47Going in.
0:24:48 > 0:24:52That is a Bakewell eclair. Who knew you could do such a thing?
0:24:52 > 0:24:56- Really nice. - Let's go for the banana ones.
0:24:59 > 0:25:02Yummy cream, banana, chocolate...
0:25:02 > 0:25:04That is yum.
0:25:08 > 0:25:11- MACY:- It's going to be really hard to tell who's going through.
0:25:11 > 0:25:12- MAISIE:- They all look like
0:25:12 > 0:25:14- they should be in a shop or something.- Yeah.
0:25:17 > 0:25:20So, judges, quarterfinal day, and I think you could tell,
0:25:20 > 0:25:22because it was quite tense.
0:25:22 > 0:25:26Shall we start with the three bakers who weren't in your top two
0:25:26 > 0:25:28this morning? Let's start off with Macy.
0:25:28 > 0:25:31To get that really hollow inside is really difficult,
0:25:31 > 0:25:33and she got that. They're crisp and they're golden
0:25:33 > 0:25:36and they're baked really well, and really good flavours.
0:25:36 > 0:25:38- What about Rachel?- She knows her flavour combinations,
0:25:38 > 0:25:41- but I was slightly let down by the toppings.- Lottie?
0:25:41 > 0:25:44They were picture-perfect. Beautifully baked, they were filled,
0:25:44 > 0:25:47and then she took all the effort to decorate the top.
0:25:47 > 0:25:50Maisie, who WAS in the top two this morning, how did she get on
0:25:50 > 0:25:52in the afternoon?
0:25:52 > 0:25:56She's a really determined, talented baker, but we all have bad days,
0:25:56 > 0:25:59and she did not show her finest side this afternoon.
0:25:59 > 0:26:02Someone else who had a bit of a mare was Jenna.
0:26:02 > 0:26:05She salvaged it, because what she DID get out
0:26:05 > 0:26:07tasted absolutely sensational.
0:26:07 > 0:26:09Yeah, you loved her flavours, didn't you?
0:26:09 > 0:26:12- Any idea on which three it's going to be?- We have got one in the bag...
0:26:12 > 0:26:15- We have.- ..and then there's a bit of a mix going on
0:26:15 > 0:26:17that we need to have a chat about.
0:26:20 > 0:26:24Bakers, thank you for all your hard work, you've done tremendously well.
0:26:24 > 0:26:27Only three of you can go through to the semifinals.
0:26:27 > 0:26:29And the first baker is...
0:26:35 > 0:26:38..Lottie. Wahey!
0:26:38 > 0:26:41- Well done, Lottie.- Thank you.
0:26:42 > 0:26:43Our second baker is...
0:26:47 > 0:26:48..Macy!
0:26:48 > 0:26:50SAM LAUGHS
0:26:51 > 0:26:54And the third baker going through is...
0:26:59 > 0:27:00..Jenna.
0:27:02 > 0:27:05Well done, guys. Unfortunately, it means we have to say goodbye
0:27:05 > 0:27:08to Maisie and Rachel, you've been absolutely wonderful.
0:27:08 > 0:27:11We gave them a pretty tough task,
0:27:11 > 0:27:14but they gave us some absolutely delicious eclairs.
0:27:14 > 0:27:17I was really, really shocked, you could probably tell from my face.
0:27:17 > 0:27:20And I'm just really excited for the next round.
0:27:20 > 0:27:21Jenna, well done.
0:27:21 > 0:27:24I'm still kind of floating above the clouds thinking,
0:27:24 > 0:27:25"What just happened?"
0:27:25 > 0:27:28When I come back I'm just going to try and do my best
0:27:28 > 0:27:30and go with the flow, you know?
0:27:30 > 0:27:33The girls really ramped it up today, and what's going to come next
0:27:33 > 0:27:35is only going to be better.
0:27:37 > 0:27:39Next - it's semifinal time.
0:27:39 > 0:27:40Whoa!
0:27:40 > 0:27:44- A blindfold challenge awaits the bakers.- Is it naan bread?
0:27:45 > 0:27:48And it's a bun fight to the final.
0:27:48 > 0:27:51- Those are epic.- Nailed it.