0:00:02 > 0:00:04We started with 40 bakers - now we are down to just three.
0:00:04 > 0:00:06They're limbering up as we speak!
0:00:06 > 0:00:09Welcome to the final of Junior Bake Off!
0:00:30 > 0:00:32For the last three weeks...
0:00:32 > 0:00:36- Oh!- ..Britain's best young bakers have faced biscuits, pastry,
0:00:36 > 0:00:37bread and cakes.
0:00:37 > 0:00:39Oh, it's OK!
0:00:39 > 0:00:43Yesterday's semifinal saw Tyrese and Macy excel in the knowledge test.
0:00:43 > 0:00:45Ground almonds.
0:00:45 > 0:00:50And then Macy secured her place in the final with her Showstopper.
0:00:50 > 0:00:51That is so yummy!
0:00:51 > 0:00:53Nikki's buns were overbaked,
0:00:53 > 0:00:56but their inventiveness impressed the judges...
0:00:56 > 0:00:58The flavours are inspired.
0:00:58 > 0:01:01..whilst Tyrese's timekeeping worked him to the wire.
0:01:01 > 0:01:03Come on, you can do it!
0:01:03 > 0:01:07But it was Jenna and Lottie who said goodbye to the tent,
0:01:07 > 0:01:12leaving Macy, Tyrese and Nikki to face the final three challenges.
0:01:12 > 0:01:13Here we are at the final.
0:01:13 > 0:01:16We've got three very worthy bakers in there,
0:01:16 > 0:01:19and I'm so excited to see what they've got to give us.
0:01:20 > 0:01:21- Are you nervous?- No.
0:01:21 > 0:01:25Macy is an extremely calm, solid baker.
0:01:25 > 0:01:28She's exceptional at technique.
0:01:28 > 0:01:31If I had to point out an area I think she could improve in,
0:01:31 > 0:01:34it's sometimes not quite pushing her imagination enough on flavours.
0:01:34 > 0:01:38Being in Junior Bake Off has taught me to believe in myself.
0:01:38 > 0:01:40My plan is to just stay calm and focused,
0:01:40 > 0:01:43and do my best throughout the whole thing.
0:01:43 > 0:01:45It's mainly for the pastry I'm nervous.
0:01:45 > 0:01:49Tyrese, he's so passionate about where his family are from,
0:01:49 > 0:01:51and the things he's grown up with.
0:01:51 > 0:01:53But we saw yesterday, he lost his focus slightly.
0:01:53 > 0:01:56Today, we are expecting perfection.
0:01:56 > 0:01:59I'm really, really, really, really,
0:01:59 > 0:02:02dot, dot, dot, really happy.
0:02:02 > 0:02:06And I want to make sure that I win.
0:02:07 > 0:02:10Nikki has 100% earned her place in this final,
0:02:10 > 0:02:12due to her love of flavours.
0:02:12 > 0:02:15But to win, she needs to brush up on her technique.
0:02:15 > 0:02:21I never, ever in my right mind thought I'd ever get here, really.
0:02:21 > 0:02:25And so to be in the final with two other amazing bakers,
0:02:25 > 0:02:28it's just a dream come true, and I'm really proud of myself.
0:02:31 > 0:02:34Welcome back, Junior Bake Off finalists!
0:02:34 > 0:02:37- Yeah!- Whoo!- How does that sound - pretty good, yeah?
0:02:37 > 0:02:39- Yeah.- Pretty good.
0:02:39 > 0:02:41You guys obviously didn't get the memo
0:02:41 > 0:02:43about white T-shirt, suit jacket combo today?
0:02:43 > 0:02:46- No, just us, then, mate, yeah?- Oh, man!
0:02:46 > 0:02:51Our judges would like you to make 12 canapes.
0:02:51 > 0:02:56Now, these canapes must be made up of at least two different fillings.
0:02:56 > 0:03:00Now, not only will you be baking for our judges today,
0:03:00 > 0:03:03you're going to be baking for some special guests of ours.
0:03:03 > 0:03:07And they are vloggers Marcus Butler and Oli White!
0:03:09 > 0:03:11Hello!
0:03:11 > 0:03:12Look who I'm here with!
0:03:12 > 0:03:16Marcus and Oli have become Internet sensations...
0:03:16 > 0:03:19with millions of subscribers to their channels.
0:03:20 > 0:03:23They enjoy a challenge, and they love Junior Bake Off,
0:03:23 > 0:03:25so today, they are our guest judges.
0:03:25 > 0:03:28- Morning, lads.- Come on in, lads! - No way!
0:03:29 > 0:03:31- How's it going?- Hello!
0:03:31 > 0:03:33Er, Nikki is in shock!
0:03:34 > 0:03:37Welcome to the Bake Off Tent, lads. Thank you so much for being here.
0:03:37 > 0:03:41Marcus, I know that you cook, but how's your baking?
0:03:41 > 0:03:44- Horrific.- Oh, really?- To be honest, I'm not a good baker at all.
0:03:44 > 0:03:46What about canapes, favourite canape?
0:03:46 > 0:03:49- Mini fish and chips. - Mini fish and chips!
0:03:49 > 0:03:51- Good one!- Mini burger.- Nice.
0:03:51 > 0:03:54OK, bakers, you know what I'm going to ask you next.
0:03:54 > 0:03:56Have you all washed your hands? Let's have a look.
0:03:56 > 0:04:00- Fantastic.- Well, you've got one hour and 45 minutes
0:04:00 > 0:04:01for your Signature bake.
0:04:01 > 0:04:03- On your marks...- Get set...bake!
0:04:09 > 0:04:12I really wasn't expecting to have two YouTubers here.
0:04:12 > 0:04:16And two that I love, so I was, like, amazed.
0:04:16 > 0:04:20The bakers start by making the rough puff pastry for their canapes,
0:04:20 > 0:04:23which simply contains butter, flour and water.
0:04:25 > 0:04:28I think the hardest bit in this challenge is the pastry,
0:04:28 > 0:04:32because flaky pastry is quite a hard pastry to achieve and get right.
0:04:32 > 0:04:35For canapes, they are finger foods.
0:04:35 > 0:04:37They can be sweet, they can be savoury,
0:04:37 > 0:04:39but they need to be maybe two or three bites,
0:04:39 > 0:04:41so we're looking for something really small.
0:04:41 > 0:04:44The flavours that they need to bring in today
0:04:44 > 0:04:47either need to be shoulders up, as in, what's that?!
0:04:47 > 0:04:49Or shoulders down, as in, that's amazing.
0:04:49 > 0:04:51One or the other - just nothing in between.
0:04:53 > 0:04:56I'm using a dough scraper just to cut down my butter.
0:04:56 > 0:04:59Because your hands are warm and butter is cold,
0:04:59 > 0:05:01then you don't want your hands to melt it,
0:05:01 > 0:05:04and make it become a sticky dough.
0:05:04 > 0:05:08Today, I'm making some mini Parmesan and wild mushroom vol-au-vents,
0:05:08 > 0:05:13along with some mini custard and cardamom - I love cardamom -
0:05:13 > 0:05:15like, creme patissiere tartlets.
0:05:15 > 0:05:19Nikki is the only baker making a sweet canape.
0:05:19 > 0:05:21These cardamom custard tarts will be topped
0:05:21 > 0:05:23with blueberries and mint leaves,
0:05:23 > 0:05:27while her mushroom and Parmesan vol-au-vents will be spiced
0:05:27 > 0:05:29with chilli and drizzled with truffle oil.
0:05:29 > 0:05:33- Hi, there, Nikki.- Hello! - Nikki, meet Marcus and Oli.
0:05:33 > 0:05:35- How are you doing?- Good!
0:05:36 > 0:05:39Now, you're probably a bit nervous that these lads are here right now?
0:05:39 > 0:05:42- Yeah.- And why might that be?
0:05:42 > 0:05:46Um, because, like, they're like two of my favourite YouTubers.
0:05:46 > 0:05:47- Oh!- Oh!
0:05:47 > 0:05:50- Nice!- I heard you've got your own YouTube channel, though?
0:05:50 > 0:05:52- Yeah.- What do you do on it?
0:05:52 > 0:05:54I do like lifestyle videos, so...
0:05:54 > 0:05:57- Any baking videos? - I do do a couple of baking videos.
0:05:57 > 0:06:00What's the number one thing you should know about baking,
0:06:00 > 0:06:01the most important rule?
0:06:01 > 0:06:03Just make sure you read your recipe twice,
0:06:03 > 0:06:05to make sure you've put any ingredients in.
0:06:05 > 0:06:07- That's what I don't do.- Yeah.
0:06:07 > 0:06:10I skim over the recipe and miss out half the ingredients!
0:06:10 > 0:06:13Yeah, that's a problem, that is a problem.
0:06:13 > 0:06:15- See you later, Nikki!- See ya!
0:06:18 > 0:06:22What I've done is, I've rolled it out, then I've folded it in,
0:06:22 > 0:06:24then I've folded it again,
0:06:24 > 0:06:27rolled it out a second time and done the same thing.
0:06:27 > 0:06:29I'm going to wrap it in clingfilm now
0:06:29 > 0:06:32and leave it in the freezer for 15 minutes.
0:06:32 > 0:06:36Folding the pastry and chilling it creates the laminated layers
0:06:36 > 0:06:38that make a classic rough puff.
0:06:41 > 0:06:44I'm making saltfish and avocado canapes.
0:06:44 > 0:06:47Saltfish and avocado is popular in St Lucia.
0:06:47 > 0:06:50My family, they always use it
0:06:50 > 0:06:53in, like, a lot of things that they make.
0:06:53 > 0:06:56Tyrese will add a St Lucian kick of hot pepper sauce
0:06:56 > 0:06:59to his saltfish and avocado canapes.
0:06:59 > 0:07:02He's also making apple, mango and chicken canapes.
0:07:02 > 0:07:05Saltfish, salty, what are we doing to...?
0:07:05 > 0:07:08First, I'm boiling it and I added a tablespoon of sugar.
0:07:08 > 0:07:11Because I've been watching my gran and my aunt,
0:07:11 > 0:07:13and they've just given me different tips.
0:07:13 > 0:07:16I think sometimes they get annoyed and are like,
0:07:16 > 0:07:17"Oh, Tyrese, get out of the kitchen!"
0:07:17 > 0:07:21Because I'm always behind their feet, saying, "What's next?"
0:07:21 > 0:07:23She's like, "Leave me to cook my food,
0:07:23 > 0:07:25"and when I'm done, you can ask."
0:07:29 > 0:07:34I'm making mini mozzarella and basil pizzas,
0:07:34 > 0:07:37and mini cheese and onion quiches.
0:07:37 > 0:07:41I make pizza, like, every week for my family.
0:07:41 > 0:07:45I decided to do something simple, because it's how I eat -
0:07:45 > 0:07:49I don't use all these fancy combinations.
0:07:49 > 0:07:52Macy's mini quiches will be filled with red onion,
0:07:52 > 0:07:54Cheddar cheese and mixed herbs.
0:07:54 > 0:07:57Her tomato-based mini pizzas will be topped
0:07:57 > 0:07:59with mozzarella and fresh basil leaves.
0:07:59 > 0:08:02- Hello, Macy!- Hello.
0:08:02 > 0:08:05What's it like not baking just for the judges today?
0:08:05 > 0:08:08- It's more pressure.- We're going to be nicer than the judges.
0:08:08 > 0:08:11- Tell us, do you watch these boys? - Yeah, I subscribe to, like...
0:08:11 > 0:08:15- Oh, really, do you? Excellent! - Boom, another subscriber!
0:08:15 > 0:08:17Yeah, that's good! That's two so far, lads!
0:08:17 > 0:08:19Beautiful! Good luck!
0:08:19 > 0:08:20Thank you.
0:08:23 > 0:08:26Bakers - you've had 45 minutes, you've got one hour left!
0:08:28 > 0:08:31Once the pastry has formed its layers in the fridge,
0:08:31 > 0:08:33the bakers can start rolling it out.
0:08:35 > 0:08:37I'm wondering why you have a ruler -
0:08:37 > 0:08:39are you measuring it out precisely?
0:08:39 > 0:08:41- Yeah.- Yeah? - Five by five centimetres.
0:08:41 > 0:08:44- Nice.- Nice work.- It's a simple baking method.- Yep.
0:08:44 > 0:08:48- Because I've done puff pastry before...- Yeah.
0:08:51 > 0:08:52You don't want it to be too thick,
0:08:52 > 0:08:55otherwise it could just not cook properly.
0:09:04 > 0:09:07I'm going to blind-bake my pastry for ten minutes,
0:09:07 > 0:09:11so I've put baking paper and then baking beans in them,
0:09:11 > 0:09:15so that the pastry cooks first before I put the filling in.
0:09:15 > 0:09:17If you're going to bake at home,
0:09:17 > 0:09:19make sure an adult knows what you're up to.
0:09:21 > 0:09:23So far, so good!
0:09:27 > 0:09:29It's all about the whisking.
0:09:29 > 0:09:33With her pastry in the oven, Nikki has moved on to making her custard.
0:09:35 > 0:09:38Mmm, that's really nice.
0:09:38 > 0:09:41It's got a nice bit of orange in there, and then you get the vanilla.
0:09:42 > 0:09:47So, I've got chicken, seasoned, and I'm just grating some apple into it.
0:09:48 > 0:09:52Um, I'm just making the filling for the quiche canapes.
0:09:56 > 0:09:58I feel like I've put too many herbs in.
0:09:58 > 0:10:01But in the Bake Off Tent, everyone just does strange things.
0:10:03 > 0:10:06I'm going to be using some wild mushrooms.
0:10:06 > 0:10:09And I'm also using chestnut mushrooms.
0:10:11 > 0:10:14- How's your saltfish?- Good.
0:10:14 > 0:10:15- Sure?- Yeah, it's done.
0:10:15 > 0:10:18- Happy?- Yeah.
0:10:18 > 0:10:20- Not too salty?- No.
0:10:20 > 0:10:21Tasted it?
0:10:25 > 0:10:28Bakers, you've got 20 minutes left.
0:10:30 > 0:10:33They didn't come out like that at home, I can assure you!
0:10:34 > 0:10:37The ones at home, when you broke into them, it was like a biscuit.
0:10:37 > 0:10:39But it was still flaky.
0:10:39 > 0:10:42Here, they're like puff pastry that you eat your sausage roll from.
0:10:45 > 0:10:48They're not looking how they were meant to look.
0:10:48 > 0:10:49But I'm just going to carry on.
0:10:50 > 0:10:53I've got to fill them all and cook them.
0:10:56 > 0:10:58I think there's lots of nice layers in them.
0:10:58 > 0:11:01They are a little bit topsy-turvy, but I think...
0:11:01 > 0:11:03Oh, whoopsie! I think they look good, so...
0:11:06 > 0:11:09More puffy than I expected.
0:11:09 > 0:11:11That's a good thing...I suppose.
0:11:13 > 0:11:17So, I'm just filling the pastry with the mushroom mix.
0:11:20 > 0:11:22Bakers, you have five minutes left.
0:11:24 > 0:11:26- Uh...- You all right?
0:11:32 > 0:11:36Presentation is the key to everything that I do.
0:11:37 > 0:11:40I wanted to do something quite sort of earthy.
0:11:40 > 0:11:43And so, like, for toppings, I've done blueberries.
0:11:45 > 0:11:46Come away from the mini pizzas!
0:11:46 > 0:11:49Sorry, they're going to be judged first, aren't they?
0:11:49 > 0:11:51- There's two spares. - Is there two spares?!
0:11:51 > 0:11:52- Yeah.- Oh, it's like you knew!
0:11:52 > 0:11:54She was thinking of us two!
0:11:56 > 0:11:58- It looks nice.- Thanks. Yours look really nice, too.
0:11:58 > 0:12:00Thanks.
0:12:00 > 0:12:02OK, bakers. That is it.
0:12:02 > 0:12:04Your Signature Challenge is over.
0:12:04 > 0:12:06Step away from the canapes.
0:12:08 > 0:12:09Well done.
0:12:09 > 0:12:11I'm done. Hallelujah!
0:12:26 > 0:12:28Wow, look at this.
0:12:28 > 0:12:31Whoo-hoo! That is like layer upon layer upon layer upon layer
0:12:31 > 0:12:33- of butter and deliciousness. - Thank you.
0:12:33 > 0:12:34- That's really nice.- Thank you.
0:12:34 > 0:12:36Your filling works really well
0:12:36 > 0:12:39with the crisp butteriness of your pastry.
0:12:39 > 0:12:42And you get that Parmesan and the mushroom works...
0:12:42 > 0:12:44- Is that some chilli in there as well?- A little bit.
0:12:44 > 0:12:47- I enjoyed that, yeah.- Well done. That is accomplished, that is.
0:12:47 > 0:12:51So, these are creme patissiere tartlets,
0:12:51 > 0:12:53infused with vanilla pod, orange and lemon zest
0:12:53 > 0:12:55and a little bit of cardamom.
0:12:55 > 0:12:59Nikki, that is pretty much the perfect pudding canape for me.
0:12:59 > 0:13:02- Thank you.- It's not too sweet, it's very clever.
0:13:02 > 0:13:06The hit of the fresh blueberry on top and the pastry around it,
0:13:06 > 0:13:09the butteriness. And underneath, it just needed a little...
0:13:09 > 0:13:11- Just a fraction more.- Yeah.
0:13:11 > 0:13:12But if you'd blind-baked the pastry first,
0:13:12 > 0:13:15then just added the custard, it would have been perfect.
0:13:15 > 0:13:18I thought that was amazing. I thought that was really nice.
0:13:18 > 0:13:20- All in one, he was. - Oh, it was so good.- Thank you.
0:13:20 > 0:13:22The flavours of that just worked so well.
0:13:22 > 0:13:25And biting down into the blueberry as well just... Oh, it made it.
0:13:25 > 0:13:27Thank you.
0:13:33 > 0:13:36- I am so excited. - I'm really excited for the pizza.
0:13:38 > 0:13:40- Mm!- Oh, my God.
0:13:40 > 0:13:42- Yeah.- It tastes amazing.
0:13:42 > 0:13:45They are crisp on the bottom, crisp on the inside.
0:13:45 > 0:13:48Where the filling's just given it that little bit of moisture,
0:13:48 > 0:13:50it's just nothing but pleasant.
0:13:50 > 0:13:53All I'd say is just a bit more adventurousness on the filling.
0:13:53 > 0:13:54What was the next one again?
0:13:54 > 0:13:56Cheese and onion quiche.
0:13:56 > 0:13:58You were right to blind-bake first.
0:13:58 > 0:14:00If you'd done it without blind-baking,
0:14:00 > 0:14:03you'd have got really soggy and it's not soggy at all.
0:14:03 > 0:14:04I can't rave about this pastry more.
0:14:04 > 0:14:06It's... It's perfect.
0:14:06 > 0:14:09For me, personally, I'd go for the pizza one, but...
0:14:09 > 0:14:11I think I'd go for the quiche.
0:14:11 > 0:14:13- The quiche is nice. - I'm with you.- Mm.
0:14:22 > 0:14:23How did it go?
0:14:23 > 0:14:25- Good, I think.- It's looking good.
0:14:25 > 0:14:27It looks pretty amazing, to be honest.
0:14:27 > 0:14:28Have you ever had saltfish?
0:14:28 > 0:14:30- I don't think I have. - I don't think I have.
0:14:30 > 0:14:32- No...?- The pastry is really cool.
0:14:32 > 0:14:34Look at the lamination on that.
0:14:34 > 0:14:37You didn't allow your butter to melt into the dough,
0:14:37 > 0:14:41which is why we've got these gorgeous, lovely layers.
0:14:41 > 0:14:43You get the fishiness, the saltiness
0:14:43 > 0:14:45and you get the butteriness in the pastry.
0:14:45 > 0:14:48And those three things together are slightly magical.
0:14:48 > 0:14:51- Nice.- Thank you.- We've got the chicken, apple and mango.- Yeah.
0:14:51 > 0:14:54I mean, the pastry, again, perfectly baked.
0:14:54 > 0:14:56- Really good.- Mm, that is so good!
0:14:56 > 0:14:59- Wow.- The chicken and mango just goes so well.
0:14:59 > 0:15:00The flavour in that's amazing.
0:15:00 > 0:15:02That is a delicious filling.
0:15:02 > 0:15:05- You should be very proud of yourself.- Thank you.- That is yummy.
0:15:11 > 0:15:14Marcus, Oli, thank you so much for coming down to the tent.
0:15:14 > 0:15:17- Thanks for having us.- Any last words of advice before you leave?
0:15:17 > 0:15:20I mean, you guys have made it this far already,
0:15:20 > 0:15:21so whoever's going to win, well done,
0:15:21 > 0:15:24but you should be proud of yourselves either way.
0:15:24 > 0:15:26Just keep doing what you're doing. You're doing amazing.
0:15:26 > 0:15:29Go on, off you go. Get some rest, you'll need it for the afternoon.
0:15:33 > 0:15:36- This is my beanbag. - Whoo!- It feels really weird.
0:15:36 > 0:15:38I think I do have a chance to win,
0:15:38 > 0:15:41because I think my flavours are really different.
0:15:41 > 0:15:45But if I don't, then hey-ho. But, yeah, it'd be amazing to win.
0:15:45 > 0:15:46How do you think that went?
0:15:46 > 0:15:48OK.
0:15:48 > 0:15:51During the Signature bake, I was worried about the pastry,
0:15:51 > 0:15:54because I didn't think it would be cooked.
0:15:54 > 0:15:56But Nadiya thought it was perfect.
0:15:56 > 0:15:59I think I've done quite well. I'm quite proud of myself.
0:15:59 > 0:16:02And in the Technical this afternoon, I'm going to knock it out the tent.
0:16:05 > 0:16:07As world-famous vloggers,
0:16:07 > 0:16:10Oli and Marcus are no strangers to taking part in a challenge or two.
0:16:10 > 0:16:13Lads, are you up for a Bake Off challenge?
0:16:13 > 0:16:15- I usually win, don't I? - Oh, do you?- Oh!
0:16:15 > 0:16:17- Make-up time.- Make-up time, Oli.
0:16:17 > 0:16:21All right, you've got 15 seconds to pipe as many cupcakes as you can.
0:16:21 > 0:16:24- On your marks.- Get set. - Hang on.- BOTH: Pipe!
0:16:24 > 0:16:26- Pipe it!- Pipe!
0:16:26 > 0:16:29- Oh, God.- Wow, you've not done this before, have you?- Pipe!
0:16:31 > 0:16:33Five seconds left, come on.
0:16:33 > 0:16:35- This is rubbish! - How long is left?
0:16:35 > 0:16:36- Stop!- OK.
0:16:36 > 0:16:39- Well...- I think the winner is...
0:16:39 > 0:16:41- Marcus!- Hey!
0:16:41 > 0:16:44- Oh, I don't think so. - Well done.
0:16:44 > 0:16:46Well, the Technical Challenge is up next
0:16:46 > 0:16:48and that requires some expert piping.
0:16:55 > 0:16:58Bakers, welcome to your final Technical.
0:16:58 > 0:17:04And this one is a combination of both Allegra and Nadiya's recipe for
0:17:04 > 0:17:08three chocolate and passion fruit meringue pies.
0:17:08 > 0:17:13Now, these pies are made up from chocolate pastry,
0:17:13 > 0:17:16passion fruit curd and topped with meringue.
0:17:16 > 0:17:18Judges, any advice?
0:17:18 > 0:17:22The colour of the chocolate pastry will make it harder for you guys
0:17:22 > 0:17:25to judge whether it's baked or not, so keep an eye on it.
0:17:25 > 0:17:27And the curd needs to be set,
0:17:27 > 0:17:30the meringue pillowy, with defined peaks.
0:17:30 > 0:17:32Now, because it's the final,
0:17:32 > 0:17:35and we don't want the judges to see which pie is whose,
0:17:35 > 0:17:38in the nicest possible way, could you please leave?
0:17:38 > 0:17:39Bye.
0:17:39 > 0:17:40- Bye.- Good luck.
0:17:42 > 0:17:46OK. Bakers, you have one hour and 20 minutes.
0:17:46 > 0:17:48Good luck. On your marks.
0:17:48 > 0:17:49- Get set.- Bake.
0:17:54 > 0:17:56The bakers starts with a chocolate pastry.
0:17:56 > 0:17:58I can't believe it's the last Technical
0:17:58 > 0:18:00I'm going to ever be making in this tent.
0:18:00 > 0:18:03I haven't made chocolate pastry before, actually,
0:18:03 > 0:18:06so it will be quite interesting to see how it comes out.
0:18:06 > 0:18:09Nothing's really worrying me.
0:18:09 > 0:18:12It's just generally I think it's going to be hard.
0:18:13 > 0:18:16Well, Nadiya, these chocolate passion fruit meringue pies
0:18:16 > 0:18:19really are the ultimate Technical, aren't they?
0:18:19 > 0:18:22It is the final Technical, so we're not about to make it easy for them.
0:18:22 > 0:18:26On the outside, we've got the meringue, which has to be peaked,
0:18:26 > 0:18:30it has to be golden brown and it has to be fluffy inside.
0:18:31 > 0:18:33Look at that curd. What we're looking for is that,
0:18:33 > 0:18:35when we cut it, it doesn't spill out.
0:18:35 > 0:18:37So it's got to be the right consistency.
0:18:37 > 0:18:40But the real test is that pastry of yours.
0:18:40 > 0:18:42So super-thin around the edge here, isn't it?
0:18:42 > 0:18:45There is a potential that, if they get it too thin,
0:18:45 > 0:18:48they could have cracks. And what we don't want is a leaky bottom.
0:18:48 > 0:18:49Shall we have a taste?
0:18:52 > 0:18:54The curd dominates the main part of the flavour.
0:18:54 > 0:18:58And then, at the end, you've got that chocolatiness of the pastry,
0:18:58 > 0:19:02which should have just that tiny edge of bitterness,
0:19:02 > 0:19:03without being burnt.
0:19:05 > 0:19:09I've made chocolate pastry before and I've made lemon meringue pie,
0:19:09 > 0:19:11but not ever, like, mini meringue pies.
0:19:14 > 0:19:17Putting it into the fridge for 15 minutes.
0:19:17 > 0:19:22While the pastry hardens, the bakers start on their passion fruit curd.
0:19:22 > 0:19:25For the filling, mix the passion fruit puree with the cornflour
0:19:25 > 0:19:27and stir until it forms a smooth paste.
0:19:29 > 0:19:32In a bowl, mix together the sugar and egg yolks
0:19:32 > 0:19:35and carefully whisk into the passion fruit mixture.
0:19:36 > 0:19:39You want to make sure that you don't get any really massive,
0:19:39 > 0:19:42gooey clumps of cornflour in it.
0:19:43 > 0:19:46- Ooh!- Smells good. - Passion fruit, mate!- Yeah.
0:19:46 > 0:19:48I'm passionate about that smell.
0:19:48 > 0:19:51It's nice. How are you feeling, Macy, this afternoon?
0:19:51 > 0:19:53- I'm feeling quite good about this one.- Yeah?
0:19:53 > 0:19:56(Who do you think your biggest competition is in the tent?)
0:19:56 > 0:19:59- I think it's Tyrese.- Ooh!
0:19:59 > 0:20:02THEY BOTH CHUCKLE
0:20:05 > 0:20:07Whisky business!
0:20:07 > 0:20:08Ha-ha-ha!
0:20:13 > 0:20:16I've removed the pastry from the fridge
0:20:16 > 0:20:21and I'm about to roll it out until it's nice and thin.
0:20:23 > 0:20:25You don't want to have too much pie crust.
0:20:25 > 0:20:28Then, you won't be able to taste the filling that well.
0:20:28 > 0:20:31- Tyrese! How are you doing, mate? - Good.
0:20:31 > 0:20:34- Have you made this before, Tyrese? - I've made lemon meringue pie.
0:20:34 > 0:20:36- Perfect.- You're all right, then. You're in the same ballpark.
0:20:36 > 0:20:39However, though, chocolate pastry,
0:20:39 > 0:20:41as Nadiya said, you can't tell if it's baked or not, can you?
0:20:41 > 0:20:45Yeah, because if you bake it for too long, you won't be able to tell.
0:20:45 > 0:20:47- Yeah.- Because it's brown.- Yeah.
0:20:47 > 0:20:50Who do you think your main competition is?
0:20:50 > 0:20:52I think it's Nikki.
0:20:52 > 0:20:55- Interesting.- OK. - Interesting. Interesting.
0:20:57 > 0:20:59I'm just making sure it hasn't got any cracks in it,
0:20:59 > 0:21:03because, if it does, then the filling will come out.
0:21:03 > 0:21:06If you're blind-baking your pastry using this method,
0:21:06 > 0:21:08you'll need heat-proof clingfilm.
0:21:12 > 0:21:15This is the first time that you've been ahead of me.
0:21:15 > 0:21:16I know, yeah!
0:21:24 > 0:21:26Next, I've got to whisk the egg whites.
0:21:26 > 0:21:28Oh, so I'm making the meringue.
0:21:31 > 0:21:34- Hi there, Nikki.- Hello. - So, the Technical Challenge,
0:21:34 > 0:21:37the final one you're ever going to do. How are you feeling about it?
0:21:37 > 0:21:40In a way, I'm feeling sad that it's, like, nearly over,
0:21:40 > 0:21:42because it feels like it's gone so quickly.
0:21:42 > 0:21:47But it's, like, nice to see a light at the end of the stressful tunnel.
0:21:49 > 0:21:51Nicky, who's your biggest competition in the final?
0:21:51 > 0:21:53You can't ask me that here.
0:21:53 > 0:21:54- Why not?- Because!
0:21:54 > 0:21:58- Where else are we going to ask you? - You can say it quietly.- Yeah, go on.
0:21:58 > 0:21:59(The person behind me.)
0:21:59 > 0:22:01The person behind you?
0:22:01 > 0:22:02- The person be...!- Ssh!
0:22:02 > 0:22:04- Ssh!- You mean Tyrese?
0:22:04 > 0:22:07That's funny, cos he said the same about you.
0:22:07 > 0:22:10- Did he?- I think they're only saying that cos Macy's over the other side
0:22:10 > 0:22:13- and she can't hear. - She's the silent assassin.- Yeah.
0:22:13 > 0:22:15- She's the silent assassin. - Yeah. She's going to get you.
0:22:21 > 0:22:23That's good.
0:22:23 > 0:22:26So, if I do that, it's not falling off the spoon.
0:22:33 > 0:22:35God, that was scary.
0:22:35 > 0:22:36OK.
0:22:37 > 0:22:3920 minutes to go, bakers.
0:22:39 > 0:22:41Come on.
0:22:46 > 0:22:48They're still on the soft side and they are quite soggy,
0:22:48 > 0:22:52but I'm going to add the curd and bake them for another ten minutes.
0:22:54 > 0:22:56Oh!
0:22:56 > 0:22:57It's just so nice!
0:23:03 > 0:23:04Oh.
0:23:06 > 0:23:09I'm just creating little swirls and spikes.
0:23:09 > 0:23:12And just get, like, little bits that are a little bit browner
0:23:12 > 0:23:14than the actual base of the meringue.
0:23:21 > 0:23:23I'm the first in the oven.
0:23:24 > 0:23:25That's nice.
0:23:31 > 0:23:36I've just remembered, I didn't put the cornflour in the meringue.
0:23:36 > 0:23:39Putting cornflour in the meringue makes it a little bit chewy.
0:23:39 > 0:23:41And I've missed out, so...
0:23:41 > 0:23:42Oh, well.
0:23:45 > 0:23:49Ten minutes left, bakers, on your last ever Technical.
0:23:49 > 0:23:50Soak it up!
0:23:53 > 0:23:54I really like the colour of them.
0:23:54 > 0:23:57They're a nice sort of lighty golden brown.
0:23:58 > 0:24:01I think they turned out really well.
0:24:01 > 0:24:03But I don't know until I've seen everyone else's.
0:24:05 > 0:24:06Nice!
0:24:12 > 0:24:14It's hard, cos they're really small.
0:24:27 > 0:24:29Right, bakers, that is it!
0:24:29 > 0:24:33Time is up on your last-ever Technical.
0:24:33 > 0:24:37If you'd like to bring your passion fruit meringue pies
0:24:37 > 0:24:38up to the gingham altar.
0:24:42 > 0:24:45The judges are looking for perfectly baked chocolate pastry,
0:24:45 > 0:24:49filled with a set passion fruit curd, topped with pillowy meringues.
0:24:49 > 0:24:52And they have no idea whose pies are whose.
0:24:54 > 0:24:58They are all absolutely Junior Bake Off finalist standard,
0:24:58 > 0:24:59so well done.
0:25:01 > 0:25:04Looking at this one - the meringue could have done with a bit more.
0:25:04 > 0:25:06I'm with Nadiya. A little bit more mountainous.
0:25:06 > 0:25:09And also, for me, a bit more colour.
0:25:09 > 0:25:10Going in.
0:25:10 > 0:25:14That pastry is thin all the way round.
0:25:14 > 0:25:17And what we didn't want was overflow. We haven't got that.
0:25:17 > 0:25:20We've cut it and it's just stayed exactly where we wanted it to.
0:25:23 > 0:25:25Texture of the curd is fantastic.
0:25:25 > 0:25:27And that pastry is not burnt.
0:25:28 > 0:25:30Baker number two.
0:25:30 > 0:25:31So, this has got more colour.
0:25:31 > 0:25:34I think the meringue has sunk a little bit.
0:25:34 > 0:25:37Very thin pastry, so thin that some of it is falling apart.
0:25:41 > 0:25:43The curd is delicious.
0:25:43 > 0:25:45And it's holding shape.
0:25:45 > 0:25:48But I think this baker forgot to put something into their meringues.
0:25:48 > 0:25:51Yeah, it's overly fluffy and not rich enough.
0:25:51 > 0:25:53- And not meringuey enough. - Not meringuey enough.
0:25:53 > 0:25:56Baker number three has given us lots of meringue.
0:25:56 > 0:25:58Very generous, which is exactly what we wanted.
0:25:58 > 0:26:01Great, defined peaks and a lovely shade of brown.
0:26:02 > 0:26:04- Ooh!- Oh!- Ooh!- Ooh!
0:26:04 > 0:26:06- What we've got here... - A little bit of leakage.
0:26:06 > 0:26:09There's some holes in the pastry just there.
0:26:09 > 0:26:12And you can see that's where the curd has leaked.
0:26:13 > 0:26:14That's a really good meringue.
0:26:14 > 0:26:15That's a really good curd.
0:26:15 > 0:26:18But there's a hint of bitterness at the back,
0:26:18 > 0:26:21which obviously you get with cocoa, but it has been overbaked slightly,
0:26:21 > 0:26:25which is a shame, because the curd and meringue are really good.
0:26:27 > 0:26:29Nadiya and Allegra must now decide
0:26:29 > 0:26:32which baker has made the best meringue tarts.
0:26:35 > 0:26:37For its lovely, thin pastry
0:26:37 > 0:26:41and pillowy meringues, the one we've chosen is...
0:26:44 > 0:26:45This one.
0:26:48 > 0:26:49Yeah, congratulations, Nikki.
0:26:49 > 0:26:52But congratulations, all three of you.
0:26:52 > 0:26:54It's been a fantastic start to the final.
0:26:54 > 0:26:56A really strong day.
0:26:56 > 0:26:59Bakers, you've got one more challenge left
0:26:59 > 0:27:02before we crown our Junior Bake Off champion.
0:27:02 > 0:27:05I suggest you go and get a good night's sleep.
0:27:05 > 0:27:07We'll see you bright and early in the morning.
0:27:10 > 0:27:13I can't actually believe that I was first.
0:27:13 > 0:27:17I'd say tick for doing my best and doing well today.
0:27:17 > 0:27:20I think that the judges' comments were fair,
0:27:20 > 0:27:22because my pastry, it was a bit overbaked.
0:27:22 > 0:27:25But, hopefully, I'm going to come back
0:27:25 > 0:27:28and my Showstopper just blows the judges away.
0:27:28 > 0:27:31I am going to have to try my very best tomorrow
0:27:31 > 0:27:34to make sure that what went wrong today
0:27:34 > 0:27:36is overpowered by how well I do tomorrow.
0:27:40 > 0:27:42One final talent remains.
0:27:42 > 0:27:48This time tomorrow, one baker will be Junior Bake Off Champion 2016.
0:27:49 > 0:27:50The winner is...
0:27:52 > 0:27:54COW MOOS