The Final - Day One Junior Bake Off


The Final - Day One

Similar Content

Browse content similar to The Final - Day One. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

We started with 40 bakers - now we are down to just three.

0:00:020:00:04

They're limbering up as we speak!

0:00:040:00:06

Welcome to the final of Junior Bake Off!

0:00:060:00:09

For the last three weeks...

0:00:300:00:32

-Oh!

-..Britain's best young bakers have faced biscuits, pastry,

0:00:320:00:36

bread and cakes.

0:00:360:00:37

Oh, it's OK!

0:00:370:00:39

Yesterday's semifinal saw Tyrese and Macy excel in the knowledge test.

0:00:390:00:43

Ground almonds.

0:00:430:00:45

And then Macy secured her place in the final with her Showstopper.

0:00:450:00:50

That is so yummy!

0:00:500:00:51

Nikki's buns were overbaked,

0:00:510:00:53

but their inventiveness impressed the judges...

0:00:530:00:56

The flavours are inspired.

0:00:560:00:58

..whilst Tyrese's timekeeping worked him to the wire.

0:00:580:01:01

Come on, you can do it!

0:01:010:01:03

But it was Jenna and Lottie who said goodbye to the tent,

0:01:030:01:07

leaving Macy, Tyrese and Nikki to face the final three challenges.

0:01:070:01:12

Here we are at the final.

0:01:120:01:13

We've got three very worthy bakers in there,

0:01:130:01:16

and I'm so excited to see what they've got to give us.

0:01:160:01:19

-Are you nervous?

-No.

0:01:200:01:21

Macy is an extremely calm, solid baker.

0:01:210:01:25

She's exceptional at technique.

0:01:250:01:28

If I had to point out an area I think she could improve in,

0:01:280:01:31

it's sometimes not quite pushing her imagination enough on flavours.

0:01:310:01:34

Being in Junior Bake Off has taught me to believe in myself.

0:01:340:01:38

My plan is to just stay calm and focused,

0:01:380:01:40

and do my best throughout the whole thing.

0:01:400:01:43

It's mainly for the pastry I'm nervous.

0:01:430:01:45

Tyrese, he's so passionate about where his family are from,

0:01:450:01:49

and the things he's grown up with.

0:01:490:01:51

But we saw yesterday, he lost his focus slightly.

0:01:510:01:53

Today, we are expecting perfection.

0:01:530:01:56

I'm really, really, really, really,

0:01:560:01:59

dot, dot, dot, really happy.

0:01:590:02:02

And I want to make sure that I win.

0:02:020:02:06

Nikki has 100% earned her place in this final,

0:02:070:02:10

due to her love of flavours.

0:02:100:02:12

But to win, she needs to brush up on her technique.

0:02:120:02:15

I never, ever in my right mind thought I'd ever get here, really.

0:02:150:02:21

And so to be in the final with two other amazing bakers,

0:02:210:02:25

it's just a dream come true, and I'm really proud of myself.

0:02:250:02:28

Welcome back, Junior Bake Off finalists!

0:02:310:02:34

-Yeah!

-Whoo!

-How does that sound - pretty good, yeah?

0:02:340:02:37

-Yeah.

-Pretty good.

0:02:370:02:39

You guys obviously didn't get the memo

0:02:390:02:41

about white T-shirt, suit jacket combo today?

0:02:410:02:43

-No, just us, then, mate, yeah?

-Oh, man!

0:02:430:02:46

Our judges would like you to make 12 canapes.

0:02:460:02:51

Now, these canapes must be made up of at least two different fillings.

0:02:510:02:56

Now, not only will you be baking for our judges today,

0:02:560:03:00

you're going to be baking for some special guests of ours.

0:03:000:03:03

And they are vloggers Marcus Butler and Oli White!

0:03:030:03:07

Hello!

0:03:090:03:11

Look who I'm here with!

0:03:110:03:12

Marcus and Oli have become Internet sensations...

0:03:120:03:16

with millions of subscribers to their channels.

0:03:160:03:19

They enjoy a challenge, and they love Junior Bake Off,

0:03:200:03:23

so today, they are our guest judges.

0:03:230:03:25

-Morning, lads.

-Come on in, lads!

-No way!

0:03:250:03:28

-How's it going?

-Hello!

0:03:290:03:31

Er, Nikki is in shock!

0:03:310:03:33

Welcome to the Bake Off Tent, lads. Thank you so much for being here.

0:03:340:03:37

Marcus, I know that you cook, but how's your baking?

0:03:370:03:41

-Horrific.

-Oh, really?

-To be honest, I'm not a good baker at all.

0:03:410:03:44

What about canapes, favourite canape?

0:03:440:03:46

-Mini fish and chips.

-Mini fish and chips!

0:03:460:03:49

-Good one!

-Mini burger.

-Nice.

0:03:490:03:51

OK, bakers, you know what I'm going to ask you next.

0:03:510:03:54

Have you all washed your hands? Let's have a look.

0:03:540:03:56

-Fantastic.

-Well, you've got one hour and 45 minutes

0:03:560:04:00

for your Signature bake.

0:04:000:04:01

-On your marks...

-Get set...bake!

0:04:010:04:03

I really wasn't expecting to have two YouTubers here.

0:04:090:04:12

And two that I love, so I was, like, amazed.

0:04:120:04:16

The bakers start by making the rough puff pastry for their canapes,

0:04:160:04:20

which simply contains butter, flour and water.

0:04:200:04:23

I think the hardest bit in this challenge is the pastry,

0:04:250:04:28

because flaky pastry is quite a hard pastry to achieve and get right.

0:04:280:04:32

For canapes, they are finger foods.

0:04:320:04:35

They can be sweet, they can be savoury,

0:04:350:04:37

but they need to be maybe two or three bites,

0:04:370:04:39

so we're looking for something really small.

0:04:390:04:41

The flavours that they need to bring in today

0:04:410:04:44

either need to be shoulders up, as in, what's that?!

0:04:440:04:47

Or shoulders down, as in, that's amazing.

0:04:470:04:49

One or the other - just nothing in between.

0:04:490:04:51

I'm using a dough scraper just to cut down my butter.

0:04:530:04:56

Because your hands are warm and butter is cold,

0:04:560:04:59

then you don't want your hands to melt it,

0:04:590:05:01

and make it become a sticky dough.

0:05:010:05:04

Today, I'm making some mini Parmesan and wild mushroom vol-au-vents,

0:05:040:05:08

along with some mini custard and cardamom - I love cardamom -

0:05:080:05:13

like, creme patissiere tartlets.

0:05:130:05:15

Nikki is the only baker making a sweet canape.

0:05:150:05:19

These cardamom custard tarts will be topped

0:05:190:05:21

with blueberries and mint leaves,

0:05:210:05:23

while her mushroom and Parmesan vol-au-vents will be spiced

0:05:230:05:27

with chilli and drizzled with truffle oil.

0:05:270:05:29

-Hi, there, Nikki.

-Hello!

-Nikki, meet Marcus and Oli.

0:05:290:05:33

-How are you doing?

-Good!

0:05:330:05:35

Now, you're probably a bit nervous that these lads are here right now?

0:05:360:05:39

-Yeah.

-And why might that be?

0:05:390:05:42

Um, because, like, they're like two of my favourite YouTubers.

0:05:420:05:46

-Oh!

-Oh!

0:05:460:05:47

-Nice!

-I heard you've got your own YouTube channel, though?

0:05:470:05:50

-Yeah.

-What do you do on it?

0:05:500:05:52

I do like lifestyle videos, so...

0:05:520:05:54

-Any baking videos?

-I do do a couple of baking videos.

0:05:540:05:57

What's the number one thing you should know about baking,

0:05:570:06:00

the most important rule?

0:06:000:06:01

Just make sure you read your recipe twice,

0:06:010:06:03

to make sure you've put any ingredients in.

0:06:030:06:05

-That's what I don't do.

-Yeah.

0:06:050:06:07

I skim over the recipe and miss out half the ingredients!

0:06:070:06:10

Yeah, that's a problem, that is a problem.

0:06:100:06:13

-See you later, Nikki!

-See ya!

0:06:130:06:15

What I've done is, I've rolled it out, then I've folded it in,

0:06:180:06:22

then I've folded it again,

0:06:220:06:24

rolled it out a second time and done the same thing.

0:06:240:06:27

I'm going to wrap it in clingfilm now

0:06:270:06:29

and leave it in the freezer for 15 minutes.

0:06:290:06:32

Folding the pastry and chilling it creates the laminated layers

0:06:320:06:36

that make a classic rough puff.

0:06:360:06:38

I'm making saltfish and avocado canapes.

0:06:410:06:44

Saltfish and avocado is popular in St Lucia.

0:06:440:06:47

My family, they always use it

0:06:470:06:50

in, like, a lot of things that they make.

0:06:500:06:53

Tyrese will add a St Lucian kick of hot pepper sauce

0:06:530:06:56

to his saltfish and avocado canapes.

0:06:560:06:59

He's also making apple, mango and chicken canapes.

0:06:590:07:02

Saltfish, salty, what are we doing to...?

0:07:020:07:05

First, I'm boiling it and I added a tablespoon of sugar.

0:07:050:07:08

Because I've been watching my gran and my aunt,

0:07:080:07:11

and they've just given me different tips.

0:07:110:07:13

I think sometimes they get annoyed and are like,

0:07:130:07:16

"Oh, Tyrese, get out of the kitchen!"

0:07:160:07:17

Because I'm always behind their feet, saying, "What's next?"

0:07:170:07:21

She's like, "Leave me to cook my food,

0:07:210:07:23

"and when I'm done, you can ask."

0:07:230:07:25

I'm making mini mozzarella and basil pizzas,

0:07:290:07:34

and mini cheese and onion quiches.

0:07:340:07:37

I make pizza, like, every week for my family.

0:07:370:07:41

I decided to do something simple, because it's how I eat -

0:07:410:07:45

I don't use all these fancy combinations.

0:07:450:07:49

Macy's mini quiches will be filled with red onion,

0:07:490:07:52

Cheddar cheese and mixed herbs.

0:07:520:07:54

Her tomato-based mini pizzas will be topped

0:07:540:07:57

with mozzarella and fresh basil leaves.

0:07:570:07:59

-Hello, Macy!

-Hello.

0:07:590:08:02

What's it like not baking just for the judges today?

0:08:020:08:05

-It's more pressure.

-We're going to be nicer than the judges.

0:08:050:08:08

-Tell us, do you watch these boys?

-Yeah, I subscribe to, like...

0:08:080:08:11

-Oh, really, do you? Excellent!

-Boom, another subscriber!

0:08:110:08:15

Yeah, that's good! That's two so far, lads!

0:08:150:08:17

Beautiful! Good luck!

0:08:170:08:19

Thank you.

0:08:190:08:20

Bakers - you've had 45 minutes, you've got one hour left!

0:08:230:08:26

Once the pastry has formed its layers in the fridge,

0:08:280:08:31

the bakers can start rolling it out.

0:08:310:08:33

I'm wondering why you have a ruler -

0:08:350:08:37

are you measuring it out precisely?

0:08:370:08:39

-Yeah.

-Yeah?

-Five by five centimetres.

0:08:390:08:41

-Nice.

-Nice work.

-It's a simple baking method.

-Yep.

0:08:410:08:44

-Because I've done puff pastry before...

-Yeah.

0:08:440:08:48

You don't want it to be too thick,

0:08:510:08:52

otherwise it could just not cook properly.

0:08:520:08:55

I'm going to blind-bake my pastry for ten minutes,

0:09:040:09:07

so I've put baking paper and then baking beans in them,

0:09:070:09:11

so that the pastry cooks first before I put the filling in.

0:09:110:09:15

If you're going to bake at home,

0:09:150:09:17

make sure an adult knows what you're up to.

0:09:170:09:19

So far, so good!

0:09:210:09:23

It's all about the whisking.

0:09:270:09:29

With her pastry in the oven, Nikki has moved on to making her custard.

0:09:290:09:33

Mmm, that's really nice.

0:09:350:09:38

It's got a nice bit of orange in there, and then you get the vanilla.

0:09:380:09:41

So, I've got chicken, seasoned, and I'm just grating some apple into it.

0:09:420:09:47

Um, I'm just making the filling for the quiche canapes.

0:09:480:09:52

I feel like I've put too many herbs in.

0:09:560:09:58

But in the Bake Off Tent, everyone just does strange things.

0:09:580:10:01

I'm going to be using some wild mushrooms.

0:10:030:10:06

And I'm also using chestnut mushrooms.

0:10:060:10:09

-How's your saltfish?

-Good.

0:10:110:10:14

-Sure?

-Yeah, it's done.

0:10:140:10:15

-Happy?

-Yeah.

0:10:150:10:18

-Not too salty?

-No.

0:10:180:10:20

Tasted it?

0:10:200:10:21

Bakers, you've got 20 minutes left.

0:10:250:10:28

They didn't come out like that at home, I can assure you!

0:10:300:10:33

The ones at home, when you broke into them, it was like a biscuit.

0:10:340:10:37

But it was still flaky.

0:10:370:10:39

Here, they're like puff pastry that you eat your sausage roll from.

0:10:390:10:42

They're not looking how they were meant to look.

0:10:450:10:48

But I'm just going to carry on.

0:10:480:10:49

I've got to fill them all and cook them.

0:10:500:10:53

I think there's lots of nice layers in them.

0:10:560:10:58

They are a little bit topsy-turvy, but I think...

0:10:580:11:01

Oh, whoopsie! I think they look good, so...

0:11:010:11:03

More puffy than I expected.

0:11:060:11:09

That's a good thing...I suppose.

0:11:090:11:11

So, I'm just filling the pastry with the mushroom mix.

0:11:130:11:17

Bakers, you have five minutes left.

0:11:200:11:22

-Uh...

-You all right?

0:11:240:11:26

Presentation is the key to everything that I do.

0:11:320:11:36

I wanted to do something quite sort of earthy.

0:11:370:11:40

And so, like, for toppings, I've done blueberries.

0:11:400:11:43

Come away from the mini pizzas!

0:11:450:11:46

Sorry, they're going to be judged first, aren't they?

0:11:460:11:49

-There's two spares.

-Is there two spares?!

0:11:490:11:51

-Yeah.

-Oh, it's like you knew!

0:11:510:11:52

She was thinking of us two!

0:11:520:11:54

-It looks nice.

-Thanks. Yours look really nice, too.

0:11:560:11:58

Thanks.

0:11:580:12:00

OK, bakers. That is it.

0:12:000:12:02

Your Signature Challenge is over.

0:12:020:12:04

Step away from the canapes.

0:12:040:12:06

Well done.

0:12:080:12:09

I'm done. Hallelujah!

0:12:090:12:11

Wow, look at this.

0:12:260:12:28

Whoo-hoo! That is like layer upon layer upon layer upon layer

0:12:280:12:31

-of butter and deliciousness.

-Thank you.

0:12:310:12:33

-That's really nice.

-Thank you.

0:12:330:12:34

Your filling works really well

0:12:340:12:36

with the crisp butteriness of your pastry.

0:12:360:12:39

And you get that Parmesan and the mushroom works...

0:12:390:12:42

-Is that some chilli in there as well?

-A little bit.

0:12:420:12:44

-I enjoyed that, yeah.

-Well done. That is accomplished, that is.

0:12:440:12:47

So, these are creme patissiere tartlets,

0:12:470:12:51

infused with vanilla pod, orange and lemon zest

0:12:510:12:53

and a little bit of cardamom.

0:12:530:12:55

Nikki, that is pretty much the perfect pudding canape for me.

0:12:550:12:59

-Thank you.

-It's not too sweet, it's very clever.

0:12:590:13:02

The hit of the fresh blueberry on top and the pastry around it,

0:13:020:13:06

the butteriness. And underneath, it just needed a little...

0:13:060:13:09

-Just a fraction more.

-Yeah.

0:13:090:13:11

But if you'd blind-baked the pastry first,

0:13:110:13:12

then just added the custard, it would have been perfect.

0:13:120:13:15

I thought that was amazing. I thought that was really nice.

0:13:150:13:18

-All in one, he was.

-Oh, it was so good.

-Thank you.

0:13:180:13:20

The flavours of that just worked so well.

0:13:200:13:22

And biting down into the blueberry as well just... Oh, it made it.

0:13:220:13:25

Thank you.

0:13:250:13:27

-I am so excited.

-I'm really excited for the pizza.

0:13:330:13:36

-Mm!

-Oh, my God.

0:13:380:13:40

-Yeah.

-It tastes amazing.

0:13:400:13:42

They are crisp on the bottom, crisp on the inside.

0:13:420:13:45

Where the filling's just given it that little bit of moisture,

0:13:450:13:48

it's just nothing but pleasant.

0:13:480:13:50

All I'd say is just a bit more adventurousness on the filling.

0:13:500:13:53

What was the next one again?

0:13:530:13:54

Cheese and onion quiche.

0:13:540:13:56

You were right to blind-bake first.

0:13:560:13:58

If you'd done it without blind-baking,

0:13:580:14:00

you'd have got really soggy and it's not soggy at all.

0:14:000:14:03

I can't rave about this pastry more.

0:14:030:14:04

It's... It's perfect.

0:14:040:14:06

For me, personally, I'd go for the pizza one, but...

0:14:060:14:09

I think I'd go for the quiche.

0:14:090:14:11

-The quiche is nice.

-I'm with you.

-Mm.

0:14:110:14:13

How did it go?

0:14:220:14:23

-Good, I think.

-It's looking good.

0:14:230:14:25

It looks pretty amazing, to be honest.

0:14:250:14:27

Have you ever had saltfish?

0:14:270:14:28

-I don't think I have.

-I don't think I have.

0:14:280:14:30

-No...?

-The pastry is really cool.

0:14:300:14:32

Look at the lamination on that.

0:14:320:14:34

You didn't allow your butter to melt into the dough,

0:14:340:14:37

which is why we've got these gorgeous, lovely layers.

0:14:370:14:41

You get the fishiness, the saltiness

0:14:410:14:43

and you get the butteriness in the pastry.

0:14:430:14:45

And those three things together are slightly magical.

0:14:450:14:48

-Nice.

-Thank you.

-We've got the chicken, apple and mango.

-Yeah.

0:14:480:14:51

I mean, the pastry, again, perfectly baked.

0:14:510:14:54

-Really good.

-Mm, that is so good!

0:14:540:14:56

-Wow.

-The chicken and mango just goes so well.

0:14:560:14:59

The flavour in that's amazing.

0:14:590:15:00

That is a delicious filling.

0:15:000:15:02

-You should be very proud of yourself.

-Thank you.

-That is yummy.

0:15:020:15:05

Marcus, Oli, thank you so much for coming down to the tent.

0:15:110:15:14

-Thanks for having us.

-Any last words of advice before you leave?

0:15:140:15:17

I mean, you guys have made it this far already,

0:15:170:15:20

so whoever's going to win, well done,

0:15:200:15:21

but you should be proud of yourselves either way.

0:15:210:15:24

Just keep doing what you're doing. You're doing amazing.

0:15:240:15:26

Go on, off you go. Get some rest, you'll need it for the afternoon.

0:15:260:15:29

-This is my beanbag.

-Whoo!

-It feels really weird.

0:15:330:15:36

I think I do have a chance to win,

0:15:360:15:38

because I think my flavours are really different.

0:15:380:15:41

But if I don't, then hey-ho. But, yeah, it'd be amazing to win.

0:15:410:15:45

How do you think that went?

0:15:450:15:46

OK.

0:15:460:15:48

During the Signature bake, I was worried about the pastry,

0:15:480:15:51

because I didn't think it would be cooked.

0:15:510:15:54

But Nadiya thought it was perfect.

0:15:540:15:56

I think I've done quite well. I'm quite proud of myself.

0:15:560:15:59

And in the Technical this afternoon, I'm going to knock it out the tent.

0:15:590:16:02

As world-famous vloggers,

0:16:050:16:07

Oli and Marcus are no strangers to taking part in a challenge or two.

0:16:070:16:10

Lads, are you up for a Bake Off challenge?

0:16:100:16:13

-I usually win, don't I?

-Oh, do you?

-Oh!

0:16:130:16:15

-Make-up time.

-Make-up time, Oli.

0:16:150:16:17

All right, you've got 15 seconds to pipe as many cupcakes as you can.

0:16:170:16:21

-On your marks.

-Get set.

-Hang on.

-BOTH: Pipe!

0:16:210:16:24

-Pipe it!

-Pipe!

0:16:240:16:26

-Oh, God.

-Wow, you've not done this before, have you?

-Pipe!

0:16:260:16:29

Five seconds left, come on.

0:16:310:16:33

-This is rubbish!

-How long is left?

0:16:330:16:35

-Stop!

-OK.

0:16:350:16:36

-Well...

-I think the winner is...

0:16:360:16:39

-Marcus!

-Hey!

0:16:390:16:41

-Oh, I don't think so.

-Well done.

0:16:410:16:44

Well, the Technical Challenge is up next

0:16:440:16:46

and that requires some expert piping.

0:16:460:16:48

Bakers, welcome to your final Technical.

0:16:550:16:58

And this one is a combination of both Allegra and Nadiya's recipe for

0:16:580:17:04

three chocolate and passion fruit meringue pies.

0:17:040:17:08

Now, these pies are made up from chocolate pastry,

0:17:080:17:13

passion fruit curd and topped with meringue.

0:17:130:17:16

Judges, any advice?

0:17:160:17:18

The colour of the chocolate pastry will make it harder for you guys

0:17:180:17:22

to judge whether it's baked or not, so keep an eye on it.

0:17:220:17:25

And the curd needs to be set,

0:17:250:17:27

the meringue pillowy, with defined peaks.

0:17:270:17:30

Now, because it's the final,

0:17:300:17:32

and we don't want the judges to see which pie is whose,

0:17:320:17:35

in the nicest possible way, could you please leave?

0:17:350:17:38

Bye.

0:17:380:17:39

-Bye.

-Good luck.

0:17:390:17:40

OK. Bakers, you have one hour and 20 minutes.

0:17:420:17:46

Good luck. On your marks.

0:17:460:17:48

-Get set.

-Bake.

0:17:480:17:49

The bakers starts with a chocolate pastry.

0:17:540:17:56

I can't believe it's the last Technical

0:17:560:17:58

I'm going to ever be making in this tent.

0:17:580:18:00

I haven't made chocolate pastry before, actually,

0:18:000:18:03

so it will be quite interesting to see how it comes out.

0:18:030:18:06

Nothing's really worrying me.

0:18:060:18:09

It's just generally I think it's going to be hard.

0:18:090:18:12

Well, Nadiya, these chocolate passion fruit meringue pies

0:18:130:18:16

really are the ultimate Technical, aren't they?

0:18:160:18:19

It is the final Technical, so we're not about to make it easy for them.

0:18:190:18:22

On the outside, we've got the meringue, which has to be peaked,

0:18:220:18:26

it has to be golden brown and it has to be fluffy inside.

0:18:260:18:30

Look at that curd. What we're looking for is that,

0:18:310:18:33

when we cut it, it doesn't spill out.

0:18:330:18:35

So it's got to be the right consistency.

0:18:350:18:37

But the real test is that pastry of yours.

0:18:370:18:40

So super-thin around the edge here, isn't it?

0:18:400:18:42

There is a potential that, if they get it too thin,

0:18:420:18:45

they could have cracks. And what we don't want is a leaky bottom.

0:18:450:18:48

Shall we have a taste?

0:18:480:18:49

The curd dominates the main part of the flavour.

0:18:520:18:54

And then, at the end, you've got that chocolatiness of the pastry,

0:18:540:18:58

which should have just that tiny edge of bitterness,

0:18:580:19:02

without being burnt.

0:19:020:19:03

I've made chocolate pastry before and I've made lemon meringue pie,

0:19:050:19:09

but not ever, like, mini meringue pies.

0:19:090:19:11

Putting it into the fridge for 15 minutes.

0:19:140:19:17

While the pastry hardens, the bakers start on their passion fruit curd.

0:19:170:19:22

For the filling, mix the passion fruit puree with the cornflour

0:19:220:19:25

and stir until it forms a smooth paste.

0:19:250:19:27

In a bowl, mix together the sugar and egg yolks

0:19:290:19:32

and carefully whisk into the passion fruit mixture.

0:19:320:19:35

You want to make sure that you don't get any really massive,

0:19:360:19:39

gooey clumps of cornflour in it.

0:19:390:19:42

-Ooh!

-Smells good.

-Passion fruit, mate!

-Yeah.

0:19:430:19:46

I'm passionate about that smell.

0:19:460:19:48

It's nice. How are you feeling, Macy, this afternoon?

0:19:480:19:51

-I'm feeling quite good about this one.

-Yeah?

0:19:510:19:53

(Who do you think your biggest competition is in the tent?)

0:19:530:19:56

-I think it's Tyrese.

-Ooh!

0:19:560:19:59

THEY BOTH CHUCKLE

0:19:590:20:02

Whisky business!

0:20:050:20:07

Ha-ha-ha!

0:20:070:20:08

I've removed the pastry from the fridge

0:20:130:20:16

and I'm about to roll it out until it's nice and thin.

0:20:160:20:21

You don't want to have too much pie crust.

0:20:230:20:25

Then, you won't be able to taste the filling that well.

0:20:250:20:28

-Tyrese! How are you doing, mate?

-Good.

0:20:280:20:31

-Have you made this before, Tyrese?

-I've made lemon meringue pie.

0:20:310:20:34

-Perfect.

-You're all right, then. You're in the same ballpark.

0:20:340:20:36

However, though, chocolate pastry,

0:20:360:20:39

as Nadiya said, you can't tell if it's baked or not, can you?

0:20:390:20:41

Yeah, because if you bake it for too long, you won't be able to tell.

0:20:410:20:45

-Yeah.

-Because it's brown.

-Yeah.

0:20:450:20:47

Who do you think your main competition is?

0:20:470:20:50

I think it's Nikki.

0:20:500:20:52

-Interesting.

-OK.

-Interesting. Interesting.

0:20:520:20:55

I'm just making sure it hasn't got any cracks in it,

0:20:570:20:59

because, if it does, then the filling will come out.

0:20:590:21:03

If you're blind-baking your pastry using this method,

0:21:030:21:06

you'll need heat-proof clingfilm.

0:21:060:21:08

This is the first time that you've been ahead of me.

0:21:120:21:15

I know, yeah!

0:21:150:21:16

Next, I've got to whisk the egg whites.

0:21:240:21:26

Oh, so I'm making the meringue.

0:21:260:21:28

-Hi there, Nikki.

-Hello.

-So, the Technical Challenge,

0:21:310:21:34

the final one you're ever going to do. How are you feeling about it?

0:21:340:21:37

In a way, I'm feeling sad that it's, like, nearly over,

0:21:370:21:40

because it feels like it's gone so quickly.

0:21:400:21:42

But it's, like, nice to see a light at the end of the stressful tunnel.

0:21:420:21:47

Nicky, who's your biggest competition in the final?

0:21:490:21:51

You can't ask me that here.

0:21:510:21:53

-Why not?

-Because!

0:21:530:21:54

-Where else are we going to ask you?

-You can say it quietly.

-Yeah, go on.

0:21:540:21:58

(The person behind me.)

0:21:580:21:59

The person behind you?

0:21:590:22:01

-The person be...!

-Ssh!

0:22:010:22:02

-Ssh!

-You mean Tyrese?

0:22:020:22:04

That's funny, cos he said the same about you.

0:22:040:22:07

-Did he?

-I think they're only saying that cos Macy's over the other side

0:22:070:22:10

-and she can't hear.

-She's the silent assassin.

-Yeah.

0:22:100:22:13

-She's the silent assassin.

-Yeah. She's going to get you.

0:22:130:22:15

That's good.

0:22:210:22:23

So, if I do that, it's not falling off the spoon.

0:22:230:22:26

God, that was scary.

0:22:330:22:35

OK.

0:22:350:22:36

20 minutes to go, bakers.

0:22:370:22:39

Come on.

0:22:390:22:41

They're still on the soft side and they are quite soggy,

0:22:460:22:48

but I'm going to add the curd and bake them for another ten minutes.

0:22:480:22:52

Oh!

0:22:540:22:56

It's just so nice!

0:22:560:22:57

Oh.

0:23:030:23:04

I'm just creating little swirls and spikes.

0:23:060:23:09

And just get, like, little bits that are a little bit browner

0:23:090:23:12

than the actual base of the meringue.

0:23:120:23:14

I'm the first in the oven.

0:23:210:23:23

That's nice.

0:23:240:23:25

I've just remembered, I didn't put the cornflour in the meringue.

0:23:310:23:36

Putting cornflour in the meringue makes it a little bit chewy.

0:23:360:23:39

And I've missed out, so...

0:23:390:23:41

Oh, well.

0:23:410:23:42

Ten minutes left, bakers, on your last ever Technical.

0:23:450:23:49

Soak it up!

0:23:490:23:50

I really like the colour of them.

0:23:530:23:54

They're a nice sort of lighty golden brown.

0:23:540:23:57

I think they turned out really well.

0:23:580:24:01

But I don't know until I've seen everyone else's.

0:24:010:24:03

Nice!

0:24:050:24:06

It's hard, cos they're really small.

0:24:120:24:14

Right, bakers, that is it!

0:24:270:24:29

Time is up on your last-ever Technical.

0:24:290:24:33

If you'd like to bring your passion fruit meringue pies

0:24:330:24:37

up to the gingham altar.

0:24:370:24:38

The judges are looking for perfectly baked chocolate pastry,

0:24:420:24:45

filled with a set passion fruit curd, topped with pillowy meringues.

0:24:450:24:49

And they have no idea whose pies are whose.

0:24:490:24:52

They are all absolutely Junior Bake Off finalist standard,

0:24:540:24:58

so well done.

0:24:580:24:59

Looking at this one - the meringue could have done with a bit more.

0:25:010:25:04

I'm with Nadiya. A little bit more mountainous.

0:25:040:25:06

And also, for me, a bit more colour.

0:25:060:25:09

Going in.

0:25:090:25:10

That pastry is thin all the way round.

0:25:100:25:14

And what we didn't want was overflow. We haven't got that.

0:25:140:25:17

We've cut it and it's just stayed exactly where we wanted it to.

0:25:170:25:20

Texture of the curd is fantastic.

0:25:230:25:25

And that pastry is not burnt.

0:25:250:25:27

Baker number two.

0:25:280:25:30

So, this has got more colour.

0:25:300:25:31

I think the meringue has sunk a little bit.

0:25:310:25:34

Very thin pastry, so thin that some of it is falling apart.

0:25:340:25:37

The curd is delicious.

0:25:410:25:43

And it's holding shape.

0:25:430:25:45

But I think this baker forgot to put something into their meringues.

0:25:450:25:48

Yeah, it's overly fluffy and not rich enough.

0:25:480:25:51

-And not meringuey enough.

-Not meringuey enough.

0:25:510:25:53

Baker number three has given us lots of meringue.

0:25:530:25:56

Very generous, which is exactly what we wanted.

0:25:560:25:58

Great, defined peaks and a lovely shade of brown.

0:25:580:26:01

-Ooh!

-Oh!

-Ooh!

-Ooh!

0:26:020:26:04

-What we've got here...

-A little bit of leakage.

0:26:040:26:06

There's some holes in the pastry just there.

0:26:060:26:09

And you can see that's where the curd has leaked.

0:26:090:26:12

That's a really good meringue.

0:26:130:26:14

That's a really good curd.

0:26:140:26:15

But there's a hint of bitterness at the back,

0:26:150:26:18

which obviously you get with cocoa, but it has been overbaked slightly,

0:26:180:26:21

which is a shame, because the curd and meringue are really good.

0:26:210:26:25

Nadiya and Allegra must now decide

0:26:270:26:29

which baker has made the best meringue tarts.

0:26:290:26:32

For its lovely, thin pastry

0:26:350:26:37

and pillowy meringues, the one we've chosen is...

0:26:370:26:41

This one.

0:26:440:26:45

Yeah, congratulations, Nikki.

0:26:480:26:49

But congratulations, all three of you.

0:26:490:26:52

It's been a fantastic start to the final.

0:26:520:26:54

A really strong day.

0:26:540:26:56

Bakers, you've got one more challenge left

0:26:560:26:59

before we crown our Junior Bake Off champion.

0:26:590:27:02

I suggest you go and get a good night's sleep.

0:27:020:27:05

We'll see you bright and early in the morning.

0:27:050:27:07

I can't actually believe that I was first.

0:27:100:27:13

I'd say tick for doing my best and doing well today.

0:27:130:27:17

I think that the judges' comments were fair,

0:27:170:27:20

because my pastry, it was a bit overbaked.

0:27:200:27:22

But, hopefully, I'm going to come back

0:27:220:27:25

and my Showstopper just blows the judges away.

0:27:250:27:28

I am going to have to try my very best tomorrow

0:27:280:27:31

to make sure that what went wrong today

0:27:310:27:34

is overpowered by how well I do tomorrow.

0:27:340:27:36

One final talent remains.

0:27:400:27:42

This time tomorrow, one baker will be Junior Bake Off Champion 2016.

0:27:420:27:48

The winner is...

0:27:490:27:50

COW MOOS

0:27:520:27:54

Download Subtitles

SRT

ASS