0:00:06 > 0:00:09For another summer, the Great British Bake Off tent
0:00:09 > 0:00:12gloried as the most prestigious baking arena in the country.
0:00:14 > 0:00:18Over ten weeks, every aspect of baking was put before 12 of Britain's
0:00:18 > 0:00:21best amateur bakers.
0:00:21 > 0:00:24'They had their highs and lows...'
0:00:24 > 0:00:26That's soup, how did you do that?
0:00:26 > 0:00:30..but overall they were really ambitious.
0:00:30 > 0:00:35I think it is truly magnificent. It just looks stunning.
0:00:35 > 0:00:36The bakers this year were fantastic.
0:00:36 > 0:00:38From the offset, they came up with stuff
0:00:38 > 0:00:40that really surprised me.
0:00:40 > 0:00:45- That is one of the best things I've seen in bread, ever.- Wow.
0:00:45 > 0:00:49Perfection was paramount, as each struggled to outshine
0:00:49 > 0:00:53the rest in front of judges Mary Berry and Paul Hollywood.
0:00:53 > 0:00:55We're looking for a good all-rounder,
0:00:55 > 0:00:59and they needed to pull out the stops at all stages.
0:01:00 > 0:01:03We set some particularly devilish challenges,
0:01:03 > 0:01:05and they all rose to the occasion.
0:01:05 > 0:01:09- I don't like them.- OK.- I love them. - Oh!
0:01:09 > 0:01:11SHE LAUGHS
0:01:11 > 0:01:17But now it is time once again for Mary and Paul to take over the tent.
0:01:17 > 0:01:20The whole idea of masterclasses is to show
0:01:20 > 0:01:24you our recipes, step-by-step, so you can't go wrong.
0:01:26 > 0:01:27Listen to this.
0:01:27 > 0:01:29CRUNCHING
0:01:29 > 0:01:31- Oh!- 'The tricks and tips we are going to show you, you can
0:01:31 > 0:01:34'introduce to your own kitchen, to help you with your baking,'
0:01:34 > 0:01:38and get you baking much, much better.
0:01:38 > 0:01:41Coming up, Paul makes soda bread.
0:01:41 > 0:01:44Perfect if you want a loaf in a hurry.
0:01:45 > 0:01:48Mary makes a coffee version of a classic -
0:01:48 > 0:01:50cappuccino creme brulee.
0:01:51 > 0:01:55And then bakes an indulgent Viennese Spanische Windtorte.
0:01:55 > 0:01:58A must for all meringue lovers.
0:01:58 > 0:02:02Paul's bread masterclass continues with baguettes.
0:02:02 > 0:02:06Before Mary ends with a sensational Showstopper,
0:02:06 > 0:02:09a three-tiered white chocolate and raspberry cheesecake.
0:02:35 > 0:02:40Each week, the bakers complete three challenges set by Mary and Paul.
0:02:40 > 0:02:44And bread week saw a Signature Bake never seen before on the show.
0:02:46 > 0:02:49Morning, bakers. Very exciting this morning.
0:02:49 > 0:02:53We've got a new category of bread - quick breads.
0:02:53 > 0:02:54Quick breads, of course,
0:02:54 > 0:02:58are just very speedy breads made without yeast.
0:02:58 > 0:03:00Paul and Mary would like you to make two of these,
0:03:00 > 0:03:04any flavour you like, but they have to be free-form, ie - not in a tin.
0:03:04 > 0:03:08So you've got one and a half hours. Very good luck. On your marks...
0:03:08 > 0:03:09Get set. BOTH: Bake.
0:03:11 > 0:03:13The bakers could have made corn or beer breads,
0:03:13 > 0:03:17but they all opted for a flavoured soda bread.
0:03:17 > 0:03:19Most went for savoury.
0:03:19 > 0:03:22I'm making bacon, onion and sage soda bread.
0:03:22 > 0:03:27- It is part of my Irish ancestry. - Some plumped for sweet.
0:03:27 > 0:03:32I am making chocolate quick bread with salted caramel sauce.
0:03:33 > 0:03:36While Matt and Nadiya got a bit fiery with theirs.
0:03:38 > 0:03:42- Now, old Matt is also doing a sort of Mexican thing.- He copied me.
0:03:42 > 0:03:46- Look into my eyes. He knew. - There's a bit of a Mexican face-off.
0:03:46 > 0:03:48Have you got a lot of the same ingredients?
0:03:48 > 0:03:51- Pretty much the same ingredients. - Yes, but he is totally copying me.
0:03:51 > 0:03:52Yeah.
0:03:52 > 0:03:57Paul's also chosen soda bread, but he's picked an Irish classic.
0:03:57 > 0:03:59It's quick, simple and delicious.
0:03:59 > 0:04:02One slice is guaranteed to have you coming back for more.
0:04:03 > 0:04:06Right, Mary, quick breads. Do you remember the Signature Challenge?
0:04:06 > 0:04:09I certainly do, and we haven't done it before, have we?
0:04:09 > 0:04:10We haven't actually done quick breads.
0:04:10 > 0:04:15If you're given the challenge of making quick breads without yeast, there is only one way to go,
0:04:15 > 0:04:18and that is using bicarbonate soda or baking powder.
0:04:18 > 0:04:21So, I'm going to make wholemeal - it is a
0:04:21 > 0:04:24wholemeal and white actually - soda bread. It is very quick.
0:04:24 > 0:04:27I'm going to show you how quick it can be.
0:04:27 > 0:04:29Now, I need 500g of
0:04:29 > 0:04:33- stone-ground wholemeal flour. - Into the bowl?- Yes.
0:04:33 > 0:04:36Now, this is plain flour, as opposed to strong flour.
0:04:36 > 0:04:40- 500g it will be.- Have you made soda bread before?- I have.
0:04:40 > 0:04:44Irish soda bread. You know, it is a useful thing to do
0:04:44 > 0:04:47when you haven't got yeast in the house and you run out of bread.
0:04:47 > 0:04:51I can do a loaf in around 45 minutes. Scratch.
0:04:51 > 0:04:55- OK, we'll put the challenge out. - Go on, then. It is up to you, Mary.
0:04:57 > 0:05:00- And 500g of white flour, please.- Is this strong?
0:05:00 > 0:05:03No, it is plain. Plain white flour. I wanted to have that crumble.
0:05:03 > 0:05:07The whole beauty of this challenge - I mean, it was called the Quick Bread Challenge -
0:05:07 > 0:05:10was to show people how versatile bread-making actually is.
0:05:10 > 0:05:12You don't have to make a yeasted bread.
0:05:12 > 0:05:15I think making a soda bread is ideal.
0:05:15 > 0:05:17- That's grand.- That's it.
0:05:17 > 0:05:21Now I need two teaspoons of salt.
0:05:21 > 0:05:23And two teaspoons of bicarbonate soda.
0:05:23 > 0:05:26- Two...- Two teaspoons of both.
0:05:26 > 0:05:29- Level. That's it, lovely.- One. - Thank you.
0:05:31 > 0:05:33Two, and always level.
0:05:33 > 0:05:36- And two of salt.- Give that a little mix in.
0:05:36 > 0:05:38Then the salt.
0:05:39 > 0:05:41Lovely.
0:05:41 > 0:05:45Now, these are my core ingredients now to making soda bread.
0:05:45 > 0:05:48Going to give it a bit of a mix. Look at me, I'm covering myself already.
0:05:48 > 0:05:51- And the floor.- And the floor.
0:05:51 > 0:05:54Over there, Mary, I've weighed up 800ml of buttermilk.
0:05:54 > 0:05:57Now this is obviously the key ingredient in the soda bread.
0:05:57 > 0:06:01The reaction of the acid and alkali in this. This is the acid,
0:06:01 > 0:06:02the alkali is bicarb.
0:06:02 > 0:06:06The reaction produces a gas, and then the bread grows.
0:06:06 > 0:06:10- So I'm going to bung all that in. - Could you use sour milk?
0:06:10 > 0:06:13You could use sour milk, but...
0:06:13 > 0:06:15the buttermilk is fantastic.
0:06:15 > 0:06:18I'm trying to bring all these ingredients together,
0:06:18 > 0:06:22just by lifting up the base to try and mix it with the liquid.
0:06:22 > 0:06:25I'll bung the rest of it in there.
0:06:25 > 0:06:28So at the moment, I'm just gathering at the bottom,
0:06:28 > 0:06:32pushing it into the middle. You can see it is quite a soft dough.
0:06:32 > 0:06:35See? I'm just making sure there is liquid in all that flour before I
0:06:35 > 0:06:39tip it on the bench. Now at the moment, I'm not really mixing it,
0:06:39 > 0:06:42I'm just sort of bonding it together. Tip it onto a bench.
0:06:42 > 0:06:46Is it like scones, because I always say, when you're making scones, if
0:06:46 > 0:06:49it is a wet mixture and it sticks to your hands, you have better scones?
0:06:49 > 0:06:52And this really is quite a similar mixture to a scone mixture.
0:06:52 > 0:06:55It does feel very similar to it, yes, it does indeed.
0:06:55 > 0:06:59Now, you can see I'm just going to fold it.
0:06:59 > 0:07:03I'm not kneading it, I'm just basically folding it up...
0:07:03 > 0:07:04..into a ball.
0:07:06 > 0:07:10Now at that stage, I would divide that in half.
0:07:10 > 0:07:15Straight down the middle. There you go, you've got two. OK?
0:07:15 > 0:07:18Then you shape it into a ball. And just folding it up.
0:07:18 > 0:07:22The way you do it with two hands, I wouldn't end up with even ones.
0:07:22 > 0:07:26- One on top of another.- Does that all go back to baking with your dad? - Yeah.
0:07:29 > 0:07:33They are both the same size, they are both the same round.
0:07:33 > 0:07:37Get your two baking trays. I'm not even going to bother lining these.
0:07:37 > 0:07:41- I'm going to use a little bit of wholemeal flour.- Right.
0:07:41 > 0:07:44On there. On there.
0:07:44 > 0:07:45On top of the breads.
0:07:47 > 0:07:51Place that in the middle. Place that in the middle.
0:07:51 > 0:07:55Can I have a big knife, please, Mary? A big chopper.
0:07:55 > 0:07:57- How about that one?- That's perfect.
0:07:57 > 0:08:00Draw your knife from one end to the other.
0:08:00 > 0:08:02One...
0:08:02 > 0:08:06- and two.- And you're cutting all the way through?- All the way through.
0:08:06 > 0:08:08Just push them back together slightly.
0:08:08 > 0:08:10So are you making four small loaves?
0:08:10 > 0:08:13Really, yes. But do you know one of the things which helps
0:08:13 > 0:08:16when you cut it like this? Helps with the bake,
0:08:16 > 0:08:19to allow the heat to get inside, to make sure it is baked properly.
0:08:21 > 0:08:24Paul's simple technique for an even bake was
0:08:24 > 0:08:27understood by some of the baker's better than others.
0:08:27 > 0:08:30What I'm doing now is just crossing the soda bread,
0:08:30 > 0:08:32cutting straight through.
0:08:32 > 0:08:36Otherwise it can quite easily end up being quite doughy inside.
0:08:37 > 0:08:41I've been told already by Paul that I'm cutting it in the wrong way.
0:08:41 > 0:08:43But it does need to go a fair way down, much more
0:08:43 > 0:08:45than a normal bread.
0:08:48 > 0:08:50How bad is that cutting?
0:08:52 > 0:08:53Bad.
0:08:53 > 0:08:54HE LAUGHS
0:08:58 > 0:09:00You see how quick that is to make. Took me five minutes.
0:09:00 > 0:09:03And do you know what you have to do next?
0:09:03 > 0:09:04Bake it, that's it.
0:09:05 > 0:09:08Well, you've done it in next to no time.
0:09:08 > 0:09:10You can see, within five minutes without using the mixer,
0:09:10 > 0:09:12you can get it all ready and ready for the oven.
0:09:12 > 0:09:16Now these are going to bake at 180 fan, for about 40 minutes.
0:09:16 > 0:09:19And they will open up like a flower, because these things will
0:09:19 > 0:09:21pull apart slightly, allow the heat to penetrate inside,
0:09:21 > 0:09:25and you'll end up with a beautiful, brown, crispy, fresh bread.
0:09:32 > 0:09:35With a quick bread, there is no proving, so the bakers only
0:09:35 > 0:09:39knew if their bread was a success once it was committed to the oven.
0:09:39 > 0:09:41They have a mind of their own
0:09:41 > 0:09:46and they just kind of puff up wherever they feel like puffing up.
0:09:46 > 0:09:48I'm just worried about the time.
0:09:48 > 0:09:49Time is different at home than it is here.
0:09:49 > 0:09:51What, time is a different concept than it is?
0:09:51 > 0:09:53LAUGHTER
0:09:53 > 0:09:55God, it is pretty complex round your way.
0:09:55 > 0:09:59Judging when the bread is baked can often be tricky.
0:09:59 > 0:10:03They're looking like monsters. They have grown. Pffff!
0:10:03 > 0:10:06Properly baked soda bread should be crusty all around,
0:10:06 > 0:10:11with a good colour all over and a shade darker than you might think.
0:10:13 > 0:10:14Ten minutes early.
0:10:15 > 0:10:19Yeah, holding my nerve at the moment, it's all right.
0:10:19 > 0:10:22I just hope that they are cooked. Is that hollow?
0:10:26 > 0:10:30- There's nothing like fresh baked bread.- Ho-ho.- Gorgeous colour.
0:10:30 > 0:10:34Aren't they? It is that golden brown.
0:10:34 > 0:10:36And there's the finished product.
0:10:36 > 0:10:37I mean, it is a little bit hot.
0:10:37 > 0:10:38Let me just tip these.
0:10:38 > 0:10:40You want to try and get them
0:10:40 > 0:10:41onto a wire...to cool off.
0:10:43 > 0:10:45If you want to take this to the next level,
0:10:45 > 0:10:48if people want to try this at home, then what you can do is fill
0:10:48 > 0:10:52that with cheese, with onion, with pickle, anything they want.
0:10:52 > 0:10:55But that is a very good wholemeal soda bread.
0:10:55 > 0:10:59Quick to make, quick to bake, and actually quite quick to eat too.
0:10:59 > 0:11:02It is not going to hang about for long, I can tell you.
0:11:14 > 0:11:17There you go, Mary, still warm from the oven, and ready to eat.
0:11:17 > 0:11:19What do you think?
0:11:19 > 0:11:22I'm just so impressed that you made it in such a short time.
0:11:22 > 0:11:25It is simple, and you can pretty much add any flavours to it as well.
0:11:25 > 0:11:28It's split into four, that's where we cut it.
0:11:28 > 0:11:30I'll give your wedge.
0:11:30 > 0:11:34Perfect with cheese or with soup or something like that.
0:11:34 > 0:11:37Yes, absolutely. Get a bit of butter.
0:11:39 > 0:11:41Load it on.
0:11:46 > 0:11:49- Nice, though, isn't it? - It really is amazing,
0:11:49 > 0:11:52because it's a lovely texture,
0:11:52 > 0:11:54even though there's no yeast.
0:11:54 > 0:11:58It's just that quick bread, made in no time.
0:11:58 > 0:12:00I could eat all this, even without any cheese.
0:12:00 > 0:12:04I would like a little butter with it, though.
0:12:04 > 0:12:08And now Mary's simple technique to make a stunning checkerboard cake.
0:12:08 > 0:12:11It really is quite easy.
0:12:11 > 0:12:15First of all, you make two Victoria sandwiches, then using a cutter,
0:12:15 > 0:12:19I'm going to take out the middle, just pushing it through like that.
0:12:19 > 0:12:21That's the first plain one.
0:12:22 > 0:12:24Out comes the circle.
0:12:24 > 0:12:26Then the chocolate one.
0:12:26 > 0:12:30Press firmly down and out it comes.
0:12:30 > 0:12:34Then, to get the next circle, I haven't got a cutter that size,
0:12:34 > 0:12:36so make a cardboard template
0:12:36 > 0:12:39and then you just go round it with a sharp knife.
0:12:39 > 0:12:43Then you begin the assembly, which is really easy and fun to do.
0:12:43 > 0:12:49You take the centre and you put the chocolate one inside the plain one
0:12:49 > 0:12:52and the plain one inside the chocolate.
0:12:52 > 0:12:55You need to lift it very, very carefully
0:12:55 > 0:13:00and just drop it in like that and then the plain one, in it goes.
0:13:01 > 0:13:04Gently press it down
0:13:04 > 0:13:06and then it's an assembly job.
0:13:06 > 0:13:09If you've got one of these, it helps to do it quickly,
0:13:09 > 0:13:12otherwise a couple of palette knives.
0:13:12 > 0:13:13What you'd do normally
0:13:13 > 0:13:15is you'd sandwich these together with buttercream,
0:13:15 > 0:13:19then a wonderful chocolate buttercream on the outside
0:13:19 > 0:13:23and this, I think, is THE ultimate show-stopper.
0:13:27 > 0:13:29The bread week technical challenge
0:13:29 > 0:13:32was to bake one of the most iconic loaves in the world.
0:13:32 > 0:13:35SUE: Bakers, for today's technical,
0:13:35 > 0:13:37we're all going to France.
0:13:37 > 0:13:40Not literally, we don't have the budget. Today's challenge -
0:13:40 > 0:13:43four identical crusty baguettes.
0:13:43 > 0:13:46If you don't know what a baguette is, it's over, you should leave now.
0:13:46 > 0:13:48You've got two and a half hours.
0:13:48 > 0:13:51- On your marks... - ..get set...- ..bake!
0:13:51 > 0:13:54Whilst all the bakers were familiar with baguettes,
0:13:54 > 0:13:57making them was to prove a lot more difficult.
0:13:57 > 0:14:00I know what one looks like, I know what one tastes like.
0:14:00 > 0:14:02Question is, can I make one?
0:14:02 > 0:14:06- I have made baguettes before. - I've tried them.
0:14:06 > 0:14:07They're not easy to make.
0:14:07 > 0:14:08It's a baguette.
0:14:08 > 0:14:10How hard could it be?
0:14:12 > 0:14:16Paul's traditional baguettes are light and airy inside
0:14:16 > 0:14:20and have a wonderful, crisp, golden crust, perfect for a summer picnic.
0:14:21 > 0:14:25Why did you choose baguettes for the technical challenge?
0:14:25 > 0:14:28Everybody knows, it's probably THE most famous bread in the world,
0:14:28 > 0:14:31but not everybody knows really how to make it.
0:14:31 > 0:14:33This particularly recipe uses a long fermentation,
0:14:33 > 0:14:35trying to create as much flavour as possible.
0:14:35 > 0:14:39It's all about the dough, building up the gluten in the dough
0:14:39 > 0:14:40and then finally the bake,
0:14:40 > 0:14:42the crispy bake on the top of a baguette.
0:14:42 > 0:14:46I'm waiting for it right now. Do you have to use a special flour?
0:14:46 > 0:14:49If you're going to go really to the nitty-gritty,
0:14:49 > 0:14:51you can use a French flour.
0:14:51 > 0:14:56What I'm using here is conventional British white strong flour.
0:14:56 > 0:14:58Weigh 500g into a mixing bowl.
0:15:00 > 0:15:01That's fine, thank you very much.
0:15:01 > 0:15:05Then add 10g of salt and 10g of fast-action yeast,
0:15:05 > 0:15:09being careful to add them on opposite sides of the bowl.
0:15:09 > 0:15:12Salt in contact with yeast won't necessarily kill it,
0:15:12 > 0:15:14but it'll certainly slow it down, retard the dough.
0:15:14 > 0:15:15- There you are.- Lovely.
0:15:15 > 0:15:18- Thank you very much indeed. - I've got them on either side.
0:15:18 > 0:15:20Just going to give that a mix in there, mix in there
0:15:20 > 0:15:22and then the whole thing together.
0:15:22 > 0:15:24I've got some olive oil over there as well, Mary,
0:15:24 > 0:15:26if you wouldn't mind grabbing me some.
0:15:27 > 0:15:30A little cheeky thing you can do
0:15:30 > 0:15:31is put a little bit in there.
0:15:31 > 0:15:35It just helps the bread, keeps it a little bit longer.
0:15:35 > 0:15:38The next big thing you're going to add is water.
0:15:38 > 0:15:40You add roughly...
0:15:40 > 0:15:45- about 370ml.- Is that warm, or...? - I prefer it cool.
0:15:45 > 0:15:47If you use a warm water, it just speeds it up.
0:15:47 > 0:15:49The longer you prove bread, the better it tastes.
0:15:49 > 0:15:52- That's the secret. - So we could be here for some time?
0:15:52 > 0:15:53We could be.
0:15:55 > 0:15:57Use the dough hook.
0:15:57 > 0:16:00That's going to have a lovely, long mix.
0:16:00 > 0:16:02The longer, the better, because then you're going to get
0:16:02 > 0:16:05a fantastic build-up of gluten stretchiness in it.
0:16:08 > 0:16:10It's important to add all 370ml,
0:16:10 > 0:16:13because the dough needs a high water content
0:16:13 > 0:16:16to produce its characteristic airy texture.
0:16:19 > 0:16:22It's very sticky dough, it's very hard to work with.
0:16:22 > 0:16:25I potentially haven't put enough water in.
0:16:25 > 0:16:28Other people's look more wet than mine.
0:16:28 > 0:16:30It says 370ml.
0:16:30 > 0:16:32I think I put about 300 in.
0:16:33 > 0:16:36But is it the wrong thing to do to add it now?
0:16:41 > 0:16:42Can you over-mix that?
0:16:42 > 0:16:45Very difficult. It'd take you quite a while to over-mix it.
0:16:45 > 0:16:47When did you first make baguettes?
0:16:47 > 0:16:49Did you make them when you were in your dad's bakery?
0:16:49 > 0:16:51I did make baguettes.
0:16:51 > 0:16:55I think the first baguette, it's probably when I was about 17-ish,
0:16:55 > 0:16:58so that was what?
0:16:58 > 0:16:5920 years ago?
0:16:59 > 0:17:01- So the next thing is...- Fibber.
0:17:01 > 0:17:03I went for a bit of a trip round France
0:17:03 > 0:17:05to go and have a look at the way they produce it over there
0:17:05 > 0:17:09and it is fantastic. Just watching these guys work is just stunning.
0:17:11 > 0:17:15What I'm going to do is just coat it in a little bit of flour,
0:17:15 > 0:17:18then you can stretch. You see how stretchy it is already?
0:17:18 > 0:17:21It's very elastic, isn't it?
0:17:21 > 0:17:24It's just a way of keeping it moving on the bench.
0:17:24 > 0:17:26You could leave it in the mixer,
0:17:26 > 0:17:29but sometimes it's often nicer to get the dough out
0:17:29 > 0:17:31- and get a feel for it.- You're really stretching it, aren't you?
0:17:31 > 0:17:34- I am, I'm building up the gluten in it.- Right.
0:17:34 > 0:17:36Stretching it, keeping it moving.
0:17:37 > 0:17:39You carry on working this dough
0:17:39 > 0:17:43and you can see now how smooth it's got, see?
0:17:43 > 0:17:44You've done some in the mixer,
0:17:44 > 0:17:46some by hand,
0:17:46 > 0:17:48- but in that container there... - This one?
0:17:48 > 0:17:50Yes, please, thank you.
0:17:50 > 0:17:54..I'm just going to put a little bit of olive oil in there
0:17:54 > 0:17:57and run it round the inside of the tub. Grab your dough.
0:18:00 > 0:18:02Drop it in the tub.
0:18:02 > 0:18:04We've got a little bit of...
0:18:04 > 0:18:08- Clingfilm. This could be in a bowl, but you've...- Could be in a bowl.
0:18:08 > 0:18:10And is it going to grow, what, twice the size?
0:18:10 > 0:18:14Yeah, at least twice the size. Probably come up close to the top.
0:18:14 > 0:18:18Now, normally, it'd probably take about an hour, hour and a half.
0:18:18 > 0:18:21Really, you don't want to leave it any less than an hour,
0:18:21 > 0:18:22because you want a bit of flavour.
0:18:22 > 0:18:25- A slow rise is better than a quick rise?- Exactly.
0:18:28 > 0:18:31- Look at the size of that. You impressed?- Very impressed.
0:18:31 > 0:18:34Smell it.
0:18:34 > 0:18:37- It's strong of yeast, sort of beery.- It's fermented.
0:18:37 > 0:18:39That's the beer smell coming out now.
0:18:39 > 0:18:42Put a little bit of flour on a bench, tip this dough out.
0:18:42 > 0:18:43It comes out easily
0:18:43 > 0:18:46- because you put that little bit of olive oil there.- Exactly.
0:18:46 > 0:18:50What we're going to do is flatten that, take all the air out of it,
0:18:50 > 0:18:55get the scraper and divide this into four pieces.
0:18:55 > 0:18:58One, two, three, four.
0:18:58 > 0:19:02Get your cloth. The French like to call it a "couche".
0:19:02 > 0:19:03OK?
0:19:03 > 0:19:07What I'm going to do - we're going to rise the baguette on this.
0:19:07 > 0:19:09We're going to put plenty of flour on there.
0:19:10 > 0:19:12You missed me.
0:19:12 > 0:19:13- Did I? Sorry.- No!
0:19:15 > 0:19:16Get...
0:19:17 > 0:19:18..our dough.
0:19:18 > 0:19:20Flatten it out.
0:19:20 > 0:19:21Roll it up.
0:19:21 > 0:19:25Straighten it out first so it's all one length, not a dog bone.
0:19:25 > 0:19:28Then just taper it off at the ends.
0:19:28 > 0:19:31Like so. Place it in the couche.
0:19:31 > 0:19:33You make a little fold there
0:19:33 > 0:19:36and do exactly the same thing again.
0:19:36 > 0:19:39- If you haven't got this cloth, could you use a tea towel?- Of course.
0:19:39 > 0:19:43- A good table cloth would do as well. - No, but you wouldn't.
0:19:43 > 0:19:46- You could use a good linen tea towel?- Yeah, absolutely.- Good.
0:19:46 > 0:19:49The reason why you use this - if you place a wet dough
0:19:49 > 0:19:52on this slippery surface, it'll just flow out like that.
0:19:52 > 0:19:54If you put it on this, you can't.
0:19:54 > 0:19:57It stays where it is and rises up, rather that out.
0:19:57 > 0:19:59That's why I use these things.
0:20:00 > 0:20:02You have another one.
0:20:02 > 0:20:05- Then the last one. - Is this business of pressing down
0:20:05 > 0:20:07with your fingers like that essential?
0:20:07 > 0:20:09- You're flattening down all the air bubbles in there.- Yep.
0:20:09 > 0:20:13You're knocking the air out, so you can allow it to shape neatly.
0:20:13 > 0:20:15We'll just make another crease here.
0:20:15 > 0:20:19- I'll just pop that scraper in there. - Do we have one here?- Yep, lovely.
0:20:20 > 0:20:23- Not squashing it?- No, it's fine. Just get a little cloth.
0:20:23 > 0:20:25You've got your ridges already,
0:20:25 > 0:20:28so make a little tent and tuck it in to go to bed.
0:20:28 > 0:20:30How long are you going to leave that for?
0:20:30 > 0:20:33That'll take up about an hour, so it'll at least double in size
0:20:33 > 0:20:36and they'll be ready to go onto a tray and into the oven.
0:20:38 > 0:20:39Before the baguettes are baked,
0:20:39 > 0:20:42they need their traditional cuts on top.
0:20:44 > 0:20:47A seemingly difficult task in the pressurised environment
0:20:47 > 0:20:49of the Bake Off tent.
0:20:49 > 0:20:51HE GUFFAWS
0:20:53 > 0:20:56I'm just basing it on a traditional baguette.
0:20:58 > 0:21:00I'm just visualising a baguette now,
0:21:00 > 0:21:02I'm trying to think in my head a baguette
0:21:02 > 0:21:04and a baguette doesn't have that. A baguette has that.
0:21:06 > 0:21:08Right or wrong? Soon find out.
0:21:11 > 0:21:13Right, let's have a look at these.
0:21:13 > 0:21:15- Look at them fellas.- Gosh!
0:21:15 > 0:21:19You can see how well they've grown
0:21:19 > 0:21:21and they're your baguettes.
0:21:21 > 0:21:24I like them, their little ends to them pointed
0:21:24 > 0:21:26- and that's quite correct, isn't it? - Yes.
0:21:26 > 0:21:30In pairs, place the baguettes on two floured baking trays.
0:21:30 > 0:21:32This will allow the heat to circulate.
0:21:32 > 0:21:35You've got to be really quite careful with this.
0:21:35 > 0:21:38Using a bread lame or a very sharp knife,
0:21:38 > 0:21:41slash the baguettes at a 45-degree angle.
0:21:43 > 0:21:45So you cut it four times.
0:21:45 > 0:21:48You're cutting quite deeply into it, aren't you?
0:21:48 > 0:21:50You do cut quite deeply into it.
0:21:50 > 0:21:56Now, in the oven now that's been heating, that's 220 fan, OK?
0:21:56 > 0:21:59That's about 240, that's the highest an oven will go.
0:21:59 > 0:22:02These are going to bake for about 25 minutes,
0:22:02 > 0:22:06even a little bit longer, maximum 30 minutes.
0:22:06 > 0:22:10To achieve a baguette's characteristic crispy crust,
0:22:10 > 0:22:12you need to use steam in the oven.
0:22:16 > 0:22:19Professional bread ovens have steam injectors,
0:22:19 > 0:22:21so this is how you can replicate it at home.
0:22:22 > 0:22:25ALARM BEEPS
0:22:25 > 0:22:27Really good for your complexion.
0:22:28 > 0:22:30The water's just to give it a nice bit of steam in there,
0:22:30 > 0:22:33which gives it a nice, good crust to it.
0:22:36 > 0:22:40- Look at the shine on them. - They look wonderful.
0:22:40 > 0:22:42Golden brown.
0:22:44 > 0:22:49Right, traditionally, a baguette is crispy. Listen to this.
0:22:49 > 0:22:52BREAD CRUNCHES
0:22:52 > 0:22:55- Oh!- Now, that is what a baguette's all about - light, beautiful,
0:22:55 > 0:23:00- the golden brown, the crispy, the perfect.- I'm converted.
0:23:08 > 0:23:10Ah, that's good.
0:23:10 > 0:23:12Get your gnashers round this one, Mary.
0:23:12 > 0:23:14- You'll enjoy this one.- I know.
0:23:14 > 0:23:15Bit of butter.
0:23:18 > 0:23:20Mm!
0:23:21 > 0:23:24What I like about a baguette is it's long and thin
0:23:24 > 0:23:28and you get crisp all the way round the outside.
0:23:28 > 0:23:32I think that with a load of ham, cheese, fresh tomatoes, cucumber.
0:23:32 > 0:23:35- I think it's simply the best. - Better than all the rest?
0:23:35 > 0:23:38Are you going to burst into song here, Mary?
0:23:38 > 0:23:39Oh, so good.
0:23:44 > 0:23:47From crusty breads to classic desserts,
0:23:47 > 0:23:49week four was all about precision.
0:23:51 > 0:23:53Now, signature bake this morning -
0:23:53 > 0:23:55Mary and Paul would love you, please,
0:23:55 > 0:23:59to make 12 identical creme brulees.
0:23:59 > 0:24:01Mmm! But Mary and Paul would like you to brulee them
0:24:01 > 0:24:03in the traditional manner.
0:24:03 > 0:24:04None of your fancy blowtorches -
0:24:04 > 0:24:07these have got to be bruleed under a grill.
0:24:07 > 0:24:09You've got two hours on your Signature Challenge, bakers.
0:24:09 > 0:24:12- On your marks... - ..get set...- ..bake.
0:24:13 > 0:24:16A classic creme brulee is a set vanilla custard
0:24:16 > 0:24:18with a caramelised sugar top.
0:24:20 > 0:24:23But the bakers chose an array of different flavours,
0:24:23 > 0:24:27from rhubarb and ginger to cinnamon tea
0:24:27 > 0:24:28and even liquorice.
0:24:29 > 0:24:33Mary's take on this signature are cappuccino creme brulees.
0:24:34 > 0:24:37They are deceptively tricky, but if you get them right,
0:24:37 > 0:24:39you'll be rewarded with a fine disc of caramel
0:24:39 > 0:24:43shimmering above a silky, just-set coffee creme.
0:24:45 > 0:24:49Creme brulee has always been a great favourite of mine
0:24:49 > 0:24:51and I like it because you can make it ahead.
0:24:51 > 0:24:53Did you do it ahead in hotels?
0:24:53 > 0:24:56We used to do it at least 24 hours before, leave it in there.
0:24:56 > 0:24:58They might be 50 en place, so as soon as someone orders it,
0:24:58 > 0:25:01you bring it out, you get the blowtorch on it and away it goes.
0:25:01 > 0:25:03- Put the sugar on, blowtorch? - Absolutely.
0:25:03 > 0:25:06I'm going to do it without a blowtorch today,
0:25:06 > 0:25:08so I'm going to show you.
0:25:08 > 0:25:12To make the custard, separate four large egg yolks.
0:25:12 > 0:25:16- What a messy way of doing eggs. - I like doing it this way!
0:25:16 > 0:25:21- What about your hands?- What about my hands?- Wash them at the end of it.
0:25:21 > 0:25:23It's all right, it's only an egg.
0:25:23 > 0:25:26- Four egg yolks. - Thank you very much.- Large.
0:25:26 > 0:25:29And then I'd like 45g of caster sugar.
0:25:30 > 0:25:32There, you see, you've got to wash your hands.
0:25:32 > 0:25:34I don't mind washing my hands.
0:25:34 > 0:25:36Don't you have a go at me this early in the morning.
0:25:36 > 0:25:39- Right, how much do you want?- 45g.
0:25:39 > 0:25:40Into the large bowl, if you will.
0:25:44 > 0:25:46- There you go.- All right.
0:25:46 > 0:25:48Whisk the egg yolks and sugar together.
0:25:48 > 0:25:53You use caster sugar because it makes a lovely, rich custard.
0:25:53 > 0:25:58Then some double cream, 600ml. It's already measured, that's right.
0:25:58 > 0:26:01You want to heat the cream until it's scalding
0:26:01 > 0:26:03and that is not boiling.
0:26:03 > 0:26:07If it's boiling and hot, it could curdle the egg yolks.
0:26:07 > 0:26:10Meanwhile, let's get those dishes over here.
0:26:10 > 0:26:12Right. These are interesting.
0:26:12 > 0:26:14Well, they're rather pretty heart shapes,
0:26:14 > 0:26:16but you can use ordinary ramekin dishes.
0:26:16 > 0:26:21- You're making six of these, aren't you?- I'm making six, they made 12.
0:26:21 > 0:26:23Put them in the roasting tin, any old roasting tin.
0:26:23 > 0:26:26I've put a piece of kitchen paper in the bottom
0:26:26 > 0:26:28to stop them slipping about.
0:26:28 > 0:26:32When the cream is heated, gradually add it to the eggs and sugar
0:26:32 > 0:26:34so as not to scramble the eggs.
0:26:34 > 0:26:37You can see a little bit of steam coming from it.
0:26:37 > 0:26:39That's it. And not too much beating.
0:26:39 > 0:26:42We don't want bubbles in the creme brulee.
0:26:44 > 0:26:48Then I'm going to put an instant coffee and you can either add it
0:26:48 > 0:26:52to the cream in the pan, or you can add it to here
0:26:52 > 0:26:55and I'm going to do two and a half level teaspoons.
0:26:55 > 0:26:57You could use any coffee you want, couldn't you?
0:26:57 > 0:27:01- If you wanted to use your favourite espresso, you know.- You could do.
0:27:01 > 0:27:03You know what we need with this, don't you?
0:27:03 > 0:27:05- What?- Biscotti.
0:27:05 > 0:27:07You and your... You like to dip.
0:27:09 > 0:27:12I'm just stirring that till it's dissolved.
0:27:12 > 0:27:13It looks like a cappuccino.
0:27:15 > 0:27:18- Then just put it through a sieve. - Mm-hm.
0:27:21 > 0:27:25So I'm going to fill these now and much better to do it from a jug.
0:27:25 > 0:27:29I'm just making sure they're exactly the same height
0:27:29 > 0:27:33and then there'll be room for the caramel on top.
0:27:33 > 0:27:35And I'm going to pour boiling water round there.
0:27:35 > 0:27:39That slows down the cooking and makes it pretty even.
0:27:39 > 0:27:43I've set the oven at 140 degrees fan.
0:27:43 > 0:27:46I'm going to gently put that on the tray
0:27:46 > 0:27:49and we'll pour the boiling water round it.
0:27:50 > 0:27:52How long is it in there for, Mary?
0:27:52 > 0:27:5525-30 minutes and this is one of the occasions
0:27:55 > 0:27:57when you can keep looking at it
0:27:57 > 0:28:01after about 20 minutes, because it's got to have a little wobble.
0:28:03 > 0:28:06The time between it being undercooked and overcooked,
0:28:06 > 0:28:08the window is really small,
0:28:08 > 0:28:12so it's about just watching it and making sure
0:28:12 > 0:28:15that it doesn't go over and you've got it just in time.
0:28:17 > 0:28:19These have got to come out.
0:28:19 > 0:28:22I've got that wobble in the centre which I'm looking for.
0:28:22 > 0:28:26- They've not worked. - Are they supposed to crack?- No.
0:28:26 > 0:28:28They're definitely not set.
0:28:28 > 0:28:32- No, they're a bit over-wobbly. - Oh, yes!
0:28:32 > 0:28:34- Ow, ow, ow!- How does yours wobble? - Hot, hot, hot.
0:28:34 > 0:28:37- Your brulees, that is. - What wobble are you looking for?
0:28:37 > 0:28:38A Kim Kardashian?
0:28:38 > 0:28:41Are you looking for a Jessica Rabbit? What are you looking for?
0:28:41 > 0:28:44I was going for... The right wobble would be...
0:28:44 > 0:28:46- that.- Whoa. That's a brief wobble.
0:28:49 > 0:28:51That's just about had the right amount of time.
0:28:51 > 0:28:53That's about 25 minutes.
0:28:53 > 0:28:55Let's see how the wobble goes.
0:28:57 > 0:28:59- Perfect.- That looks perfect.
0:29:02 > 0:29:06There they are. Now, ideally, in a perfect world,
0:29:06 > 0:29:08leave to cool with the water round the outside
0:29:08 > 0:29:10and they will go on cooking.
0:29:10 > 0:29:14That's got to cool. Meanwhile, we can make the caramel.
0:29:14 > 0:29:15For an easy caramel,
0:29:15 > 0:29:18gently heat up granulated sugar with a splash of water.
0:29:20 > 0:29:22Not everybody's got a blowtorch
0:29:22 > 0:29:25and this way really works for people who haven't.
0:29:25 > 0:29:29The key to making caramel is a pan that's spotlessly clean.
0:29:29 > 0:29:33Any impurities might make the sugar solution crystallise.
0:29:33 > 0:29:36And just let that bubble away
0:29:36 > 0:29:38until it's a caramel.
0:29:38 > 0:29:41Of course, to begin with, it's very noisy,
0:29:41 > 0:29:44but then as soon as it begins to caramelise,
0:29:44 > 0:29:47it gets quieter and quieter and quieter
0:29:47 > 0:29:50and when it's just beginning to turn,
0:29:50 > 0:29:52it's almost silent.
0:29:52 > 0:29:54When the sugar syrup starts to turn
0:29:54 > 0:29:55to a pale straw colour,
0:29:55 > 0:29:57pour it out onto nonstick paper
0:29:57 > 0:29:59and allow it to cool.
0:30:01 > 0:30:03Do you want to break it up for me?
0:30:03 > 0:30:06I thought you'd like that.
0:30:06 > 0:30:07Then blitz it in a food processor.
0:30:10 > 0:30:12This is a great tip,
0:30:12 > 0:30:15because some people want to use blowtorches,
0:30:15 > 0:30:17some people haven't got very efficient grills
0:30:17 > 0:30:21and I find that that powder, when you put it on top,
0:30:21 > 0:30:25in a flash is a beautiful brulee.
0:30:25 > 0:30:28In the fridge, we've got the six that we've cooked.
0:30:28 > 0:30:31- You want them, Mary? - I do, I want them right now.
0:30:33 > 0:30:37Spoon the fine caramel powder on top of each creme.
0:30:37 > 0:30:40Make sure it goes right to the edges.
0:30:40 > 0:30:41With this method,
0:30:41 > 0:30:44you still have the option of using a blowtorch to brulee,
0:30:44 > 0:30:47but like the bakers, Mary's using the grill.
0:30:47 > 0:30:49I'm going to put them directly on the rack.
0:30:49 > 0:30:55You want to get them as near to the actual heat as you can.
0:30:55 > 0:30:56Now, we've preheated the grill.
0:30:56 > 0:31:00So pop these on the tray, one behind the other.
0:31:00 > 0:31:01Fairly close together.
0:31:03 > 0:31:05They'll take about a minute,
0:31:05 > 0:31:08but you know your own grill - keep an eye on them.
0:31:12 > 0:31:15Most of the bakers used the traditional method
0:31:15 > 0:31:18of sprinkling sugar on top of their custard,
0:31:18 > 0:31:20which, under a grill, produced mixed results.
0:31:23 > 0:31:27However, Ian used the same caramel technique as Mary...
0:31:27 > 0:31:29Nice colour, so I'm happy with that.
0:31:29 > 0:31:33..and achieved beautifully even brulees.
0:31:33 > 0:31:35The overall appearance - very good indeed.
0:31:37 > 0:31:40I think the caramel is absolutely perfect.
0:31:43 > 0:31:46Perfect golden colour and underneath,
0:31:46 > 0:31:50rich cappuccino custard cream.
0:31:50 > 0:31:52I usually leave it a couple of hours before eating.
0:31:52 > 0:31:54- What are you going to do? - A couple of hours?
0:31:54 > 0:31:58You're not having it now, because that's got to get cold again.
0:31:59 > 0:32:01Just wait.
0:32:01 > 0:32:03It's worth waiting for, I promise you.
0:32:11 > 0:32:14Cappuccino creme brulee, something a little bit different.
0:32:15 > 0:32:19Now, that really holds its shape.
0:32:19 > 0:32:23It's a rich custard and I think that the coffee just gives it a lift
0:32:23 > 0:32:26and makes it a little bit different.
0:32:26 > 0:32:29- Mm!- I love creme brulee,
0:32:29 > 0:32:30but you're right,
0:32:30 > 0:32:31the addition of coffee just
0:32:31 > 0:32:32takes it to a whole new level.
0:32:32 > 0:32:34This is absolutely delicious.
0:32:34 > 0:32:36Thank you. I'm in for another lot.
0:32:40 > 0:32:41For their next challenge,
0:32:41 > 0:32:45French favourites made way for an Austrian epic.
0:32:45 > 0:32:48What they would like you to do today
0:32:48 > 0:32:51is make Mary's version
0:32:51 > 0:32:54- of Spanische Windtorte.- That's right.
0:32:54 > 0:32:57This is the mother ship of the meringue cake.
0:32:57 > 0:32:59The other thing you need to know about this Spanische Windtorte
0:32:59 > 0:33:01is it's Austrian.
0:33:01 > 0:33:05- You've got four hours on your bake. On your marks...- ..get set...- ..bake!
0:33:07 > 0:33:11It was one of the toughest challenges in the series so far.
0:33:11 > 0:33:15The instructions are very vague, so you have to know how to make it.
0:33:15 > 0:33:16Never heard of this before at all.
0:33:16 > 0:33:19It's just because I don't know how it looks like, really,
0:33:19 > 0:33:22and how it's supposed to look like, I can only imagine.
0:33:22 > 0:33:25Mary's Spanische Windtorte is spectacular.
0:33:25 > 0:33:30Two types of meringue, filled with whipped cream, strawberries
0:33:30 > 0:33:34and raspberries and decorated with fondant violets.
0:33:34 > 0:33:37This was quite a difficult technical challenge, I thought.
0:33:37 > 0:33:40- All about meringue. - Well, it's a meringue extravaganza.
0:33:40 > 0:33:43It's layers of meringue and we didn't give them any timings,
0:33:43 > 0:33:45we thought they should know.
0:33:45 > 0:33:48To make the French meringue, you'll need eight egg whites.
0:33:48 > 0:33:52Of course, the egg yolks can be used up for mayonnaise,
0:33:52 > 0:33:56they can be used for lemon curd, or, indeed, make creme brulees.
0:33:56 > 0:33:58To help add volume to the meringue,
0:33:58 > 0:34:01put a half teaspoon of cream of tartare
0:34:01 > 0:34:03into the egg whites and whisk until fluffy.
0:34:04 > 0:34:07Now, that looks like cloud to me.
0:34:07 > 0:34:10It's just about the right shape, but it wouldn't hold itself,
0:34:10 > 0:34:12I wouldn't put that over my head.
0:34:12 > 0:34:15- Go on.- No, I'm not that stupid.
0:34:15 > 0:34:18Weigh up 475g of caster sugar
0:34:18 > 0:34:20and gradually add it to the mix.
0:34:21 > 0:34:23Why do you add the sugar gradually, then, Mary?
0:34:23 > 0:34:27If you add the sugar all at once, you'll end up with it not as stiff.
0:34:30 > 0:34:32That's done to a turn.
0:34:33 > 0:34:38And it is beautifully stiff. I mean, look at that.
0:34:38 > 0:34:40- Put it over your head.- Lovely peaks.
0:34:40 > 0:34:43I wouldn't mind at all. Actually, it would make it go right to a peak.
0:34:43 > 0:34:45Stop it!
0:34:45 > 0:34:50Right, I've pencilled five 20cm circles here because, remember,
0:34:50 > 0:34:52we're building it up in layers.
0:34:52 > 0:34:55I'm going to do a base and a top
0:34:55 > 0:34:58and then I'm going to do three rings
0:34:58 > 0:35:00and that will give me the framework,
0:35:00 > 0:35:05but first of all, this paper, which is nonstick paper, would slip,
0:35:05 > 0:35:07so I'm just going to put a little bit of...
0:35:07 > 0:35:09in the corner.
0:35:10 > 0:35:13You'll curse when you have to wash it up, but it'll keep it still.
0:35:17 > 0:35:19Using two thirds of the meringue,
0:35:19 > 0:35:25- pipe two discs...- It's sort of like a Catherine wheel, isn't it?- Mm.
0:35:25 > 0:35:27..and three rings within the circle templates.
0:35:28 > 0:35:32Keeping it inside. That's it.
0:35:32 > 0:35:34Those have got to be baked in the oven,
0:35:34 > 0:35:37fan oven, at 100 and they'll take about 45 minutes.
0:35:37 > 0:35:41- Again, watch them - they've got to be crisp and cooked.- OK.
0:35:43 > 0:35:45THUNDER RUMBLES
0:35:50 > 0:35:53Every time I put something in, I'm fully praying.
0:35:54 > 0:35:57The bakers weren't just being tested on their meringues.
0:35:57 > 0:36:00Their horticultural knowledge was being stretched too.
0:36:00 > 0:36:04It just says, "Make violets," 13 violets. Um...
0:36:04 > 0:36:05Violet, violet, violet...
0:36:05 > 0:36:09I'm trying to remember what a violet looks like.
0:36:09 > 0:36:12The last couple of days, I've been looking into edible flowers.
0:36:12 > 0:36:13Not a violet, unfortunately.
0:36:13 > 0:36:15Have you ever seen a violet?
0:36:15 > 0:36:16I think it's a flower.
0:36:18 > 0:36:21It isn't too difficult, you don't need great skills.
0:36:21 > 0:36:23We make the petals out of these two colours
0:36:23 > 0:36:27and the stamens out of there.
0:36:27 > 0:36:30Cut a slice of fondant into 1cm cubes.
0:36:30 > 0:36:33Put a bit of icing sugar on like this.
0:36:33 > 0:36:35Just to stop them sticking.
0:36:35 > 0:36:39Then you take each one and you just roll it into a ball.
0:36:39 > 0:36:42To make all the petals, you'll need 39 balls of purple fondant
0:36:42 > 0:36:45and 26 balls of lavender fondant.
0:36:46 > 0:36:51They can vary in size and after all, violets do vary in size.
0:36:51 > 0:36:55You'll also need 39 smaller yellow balls for the stamens.
0:36:56 > 0:37:01Now, you put a light dusting of icing sugar, like that.
0:37:01 > 0:37:05Then you put another piece of nonstick paper over the top.
0:37:06 > 0:37:09Use a rolling pin to flatten them into ovals.
0:37:13 > 0:37:15So Operation Violet.
0:37:15 > 0:37:19To assemble the flowers, use a spot of water to glue three purple
0:37:19 > 0:37:21and two lavender petals together...
0:37:21 > 0:37:23It's like pressing flowers, this, Mary, isn't it?
0:37:23 > 0:37:26..before sticking three yellow stamens in the centre.
0:37:26 > 0:37:29Simple when you know how.
0:37:29 > 0:37:31THUNDER RUMBLES
0:37:31 > 0:37:33As well as making 13 flowers,
0:37:33 > 0:37:37the bakers were still struggling to visualise the end result.
0:37:37 > 0:37:41Put two meringue rings one by one on top of this.
0:37:42 > 0:37:45For some, cracks were beginning to appear.
0:37:46 > 0:37:49These have got to stack on top of that with extra meringue on it.
0:37:49 > 0:37:51That's going to be a bit of a pain.
0:37:51 > 0:37:53HE GASPS
0:37:53 > 0:37:56They're crumbling. It's probably cracked a bit more than I thought.
0:37:56 > 0:37:58This is where it gets messy.
0:37:58 > 0:38:00But with Mary's step-by-step instructions,
0:38:00 > 0:38:02it's quite straightforward.
0:38:02 > 0:38:05The meringues have cooled and I'm going to assemble them.
0:38:05 > 0:38:09This is oven-proof. You can put them on an oven-proof plate.
0:38:09 > 0:38:11After all, it's not too hot, the next baking,
0:38:11 > 0:38:16it's only 100 degrees centigrade fan. So this is the base
0:38:16 > 0:38:18and so it doesn't slip about on there,
0:38:18 > 0:38:20I'm just going to put a little bit of meringue,
0:38:20 > 0:38:22just a little bit there,
0:38:22 > 0:38:23to make it stick.
0:38:23 > 0:38:27So pop that absolutely dead centre.
0:38:27 > 0:38:29I'm going to put eight, just enough to stick it.
0:38:32 > 0:38:37We then take one of the rings and we pop that on the top there.
0:38:37 > 0:38:40Then we go on to do more.
0:38:42 > 0:38:45It's just really acting as glue.
0:38:45 > 0:38:47It's a great method, though, this,
0:38:47 > 0:38:50- to build up a high meringue cake. - Yes.
0:38:50 > 0:38:51On it goes.
0:38:51 > 0:38:55Repeat this process with the other two rings.
0:38:55 > 0:38:57- So that looks pretty good, doesn't it?- Mm!
0:38:57 > 0:39:01Then spread the remaining meringue around the outside and smooth it off.
0:39:03 > 0:39:06The next thing is to dry that off in the oven
0:39:06 > 0:39:09and that's got to become absolutely firm.
0:39:09 > 0:39:12There's a lovely cavity in the middle there to fill
0:39:12 > 0:39:16with masses of cream and strawberries, whatever you like.
0:39:16 > 0:39:18A nice fruity mixture.
0:39:19 > 0:39:22That looks amazing, so come on, into the oven.
0:39:26 > 0:39:27And in goes the lid.
0:39:27 > 0:39:30Are you just going to dry that out a little bit more as well?
0:39:30 > 0:39:31Just a little bit more.
0:39:38 > 0:39:40Right, Bezzarine, what's next?
0:39:40 > 0:39:42We're now onto Swiss meringue,
0:39:42 > 0:39:46so if you'd weigh me 250g of caster sugar.
0:39:46 > 0:39:51And on top of that, if you could put four egg whites.
0:39:51 > 0:39:53On top of the sugar?
0:39:53 > 0:39:56And then we're going to whisk it together
0:39:56 > 0:39:58over a pan of gently simmering water.
0:40:00 > 0:40:03- OK, Mary.- That's it.
0:40:03 > 0:40:06- Four egg whites and sugar.- Lovely.
0:40:11 > 0:40:13Over the top of the water.
0:40:13 > 0:40:17This meringue is much more marshmallowy.
0:40:17 > 0:40:20- This is a totally different type of meringue.- Totally different.
0:40:20 > 0:40:21To achieve the correct consistency,
0:40:21 > 0:40:25it's important for the meringue to reach 70 degrees
0:40:25 > 0:40:28and for all the sugar to be dissolved.
0:40:28 > 0:40:30That's it, it's up to 70,
0:40:30 > 0:40:33it's wonderfully thick and pipeable.
0:40:34 > 0:40:36Pipe a decorative border around the base,
0:40:36 > 0:40:38middle and top of the meringue shell.
0:40:40 > 0:40:44And around the edge and the middle of the remaining meringue disc.
0:40:45 > 0:40:49So now, into the oven and, again, at 100,
0:40:49 > 0:40:50but for just half an hour.
0:40:52 > 0:40:56If getting to this point had whipping some of the bakers into a frenzy...
0:40:58 > 0:41:00..it wasn't over yet.
0:41:00 > 0:41:03If I decorate that up, then I just lift it up
0:41:03 > 0:41:04and it should be slightly...
0:41:10 > 0:41:11Oh!
0:41:11 > 0:41:13SHE MUTTERS
0:41:15 > 0:41:17It is soft.
0:41:24 > 0:41:26So now I've gone and overbeaten the cream.
0:41:26 > 0:41:28A pretty simple step in the process.
0:41:31 > 0:41:33We're ready for the grand finale now.
0:41:33 > 0:41:36These are both absolutely cooled.
0:41:36 > 0:41:39Can you weigh me some icing sugar, 50g?
0:41:39 > 0:41:42- 50g of icing sugar. Is this to go with the cream?- Yep.
0:41:42 > 0:41:44- Perfect.- There you go.
0:41:44 > 0:41:48And I've got 600ml of cream in here, double cream. I'm going to whip it.
0:41:48 > 0:41:51While I'm doing that, you've got some strawberries there
0:41:51 > 0:41:52and they're about 400g.
0:41:52 > 0:41:56You can just chop, I suppose, each one into about four?
0:41:56 > 0:41:57In this goes.
0:41:57 > 0:42:00Lovely, proper, real double cream.
0:42:05 > 0:42:07Hey, hey, hey!
0:42:07 > 0:42:08I want them all in the middle!
0:42:10 > 0:42:11Caught in the act.
0:42:13 > 0:42:15Just do the last bit of beating by hand.
0:42:15 > 0:42:17OK.
0:42:17 > 0:42:18Thanks.
0:42:18 > 0:42:23But it's just to get it right. You can so easily end up as butter.
0:42:23 > 0:42:24Yeah.
0:42:27 > 0:42:29Perfect.
0:42:29 > 0:42:32- Right.- You want all the strawberries in there?- All of them in there.
0:42:32 > 0:42:34We're not doing a decoration of strawberries.
0:42:34 > 0:42:36- Preferably not on the floor.- Sorry.
0:42:37 > 0:42:39And we'll add these too?
0:42:41 > 0:42:43OK.
0:42:43 > 0:42:48Then just mix those together and we fill the cavity in there with this.
0:42:48 > 0:42:50Doesn't that look beautiful?
0:42:50 > 0:42:53You could've course put a little bit of kirsch in there,
0:42:53 > 0:42:56a bit of brandy, but I think it's nice if just left plain.
0:43:01 > 0:43:07Right, that's crammed jam-full of cream, strawberries, raspberries.
0:43:07 > 0:43:08What could be better?
0:43:08 > 0:43:12Then we've got to put the flowers that we've made, the violets.
0:43:12 > 0:43:15We've got a little bit of meringue left here,
0:43:15 > 0:43:17so we can stick them on with a little bit of this.
0:43:26 > 0:43:29There we are, the crowning glory.
0:43:29 > 0:43:32That's fit for a king.
0:43:32 > 0:43:35A little bit of straightening there. Perfect.
0:43:35 > 0:43:38Well, I think that looks splendid, don't you?
0:43:51 > 0:43:54- There we go.- Well done. - Look at that!
0:43:55 > 0:43:57Hold on, Mary, is that big enough?
0:43:57 > 0:43:58It looks wonderful.
0:43:58 > 0:44:01But it is a wonderful centrepiece, isn't it?
0:44:01 > 0:44:03This looks fantastic.
0:44:04 > 0:44:07I like the contrast of the crispy meringue
0:44:07 > 0:44:09and the lovely, soft richness of the cream.
0:44:11 > 0:44:14Then you've got the sharpness of the raspberries
0:44:14 > 0:44:17and strawberries coming through against that cream,
0:44:17 > 0:44:19but the whole thing together is just fantastic.
0:44:19 > 0:44:21I loved your description of it earlier
0:44:21 > 0:44:25- when you said it was a posh Eton mess.- Mm!
0:44:25 > 0:44:27That's exactly what it is.
0:44:27 > 0:44:30It's something very special for a special occasion.
0:44:30 > 0:44:31That's lovely, that, Mary.
0:44:35 > 0:44:38Now Paul shows you how to get creative with his top tip
0:44:38 > 0:44:40for decorating a pie.
0:44:41 > 0:44:44I've made a mini bunch of grapes and a leaf and a vine.
0:44:44 > 0:44:48They're easy enough to roll out, the vine - just taper at one end.
0:44:48 > 0:44:50You just move it round anywhere you want, really.
0:44:52 > 0:44:54You can use water, you can use eggwash
0:44:54 > 0:44:56for it to grip to the pastry, it's not a problem.
0:44:56 > 0:45:00For the little bunch of grapes, just make little pieces like that.
0:45:00 > 0:45:02Shape them into balls.
0:45:02 > 0:45:06Start placing them straight onto the pie or loaf.
0:45:06 > 0:45:09Try not to use puff pastry, it grows too much and laminates it,
0:45:09 > 0:45:11creates the layers, so you lose the shape.
0:45:11 > 0:45:15Keep it to shortcrust pastry or sweet pastry or dough.
0:45:16 > 0:45:21You build it up so they come down to form a triangle.
0:45:21 > 0:45:24You go a bit 3D, pop a few on the top.
0:45:25 > 0:45:28Finally, we'll put one right at the end.
0:45:28 > 0:45:29To make a leaf,
0:45:29 > 0:45:32roll out your pastry into a disc,
0:45:32 > 0:45:35use a cutter and then just cut them into two.
0:45:35 > 0:45:37You end up with two leaf shapes.
0:45:37 > 0:45:39Pinch the ends.
0:45:39 > 0:45:43Get a blade and then just mark it all the way down.
0:45:43 > 0:45:45Place them on there as well.
0:45:45 > 0:45:47You can then brush it with eggwash and bake it
0:45:47 > 0:45:50and at the end of it, it looks absolutely stunning.
0:45:53 > 0:45:57The bakers' final serving was a show-stopping dessert.
0:45:57 > 0:46:02Paul and Mary would very much like you to bake a towering tin-ferno
0:46:02 > 0:46:05- of baked cheesecakes.- They're expecting at least three tiers.
0:46:05 > 0:46:07Decorate them any which way you like.
0:46:07 > 0:46:09They can be any shape that you want.
0:46:09 > 0:46:13- You've got four and a half hours, so on your marks...- ..get set...- ..bake!
0:46:16 > 0:46:18With three tiers to play with,
0:46:18 > 0:46:20the bakers pulled out all the stops.
0:46:20 > 0:46:22Some chose biscuit bases...
0:46:23 > 0:46:25..while others preferred pastry.
0:46:26 > 0:46:28But when it came to flavours,
0:46:28 > 0:46:32a few went down a less conventional route.
0:46:32 > 0:46:36- Apple and tarragon.- Mm-hm. Mmm! - That's quite adventurous.
0:46:36 > 0:46:40- Yeah.- Cream soda cheesecake - how are you achieving that flavour?
0:46:40 > 0:46:45I've got some syrups that I've taken litres of pop
0:46:45 > 0:46:49- and reduced them down for about ten hours.- Clever.
0:46:49 > 0:46:51Very, very clever.
0:46:52 > 0:46:55Mary's cheesecakes are no less impressive.
0:46:55 > 0:46:58Each tier has a dark chocolate shortbread base
0:46:58 > 0:47:01and an indulgent mix of white chocolate and fresh raspberries.
0:47:03 > 0:47:04I love white chocolate.
0:47:04 > 0:47:08I tend to nick a lot off the bakers when I walk around.
0:47:08 > 0:47:09Every time we walk round,
0:47:09 > 0:47:11you're into the nuts at the end, usually,
0:47:11 > 0:47:13then it's the white chocolate
0:47:13 > 0:47:16and they have to weigh out more before they start.
0:47:16 > 0:47:18Nuts and white chocolate, you can't beat it.
0:47:18 > 0:47:21So I'm doing three tiers, just like our bakers
0:47:21 > 0:47:24and I'm doing a crust at the bottom
0:47:24 > 0:47:27of 900g of home-made shortbread.
0:47:27 > 0:47:30It could be from a packet
0:47:30 > 0:47:32and mix them with butter and chocolate.
0:47:32 > 0:47:35So to start with, could you weigh me out the butter
0:47:35 > 0:47:37straight into this pan here?
0:47:37 > 0:47:38Yep.
0:47:38 > 0:47:41- Are you listening?- Yep. - Straight into this pan here.
0:47:43 > 0:47:45So 150g of butter.
0:47:45 > 0:47:47You're pretty good at your judgment.
0:47:47 > 0:47:51- Ho-ho, look at that!- I will check.
0:47:51 > 0:47:52Oh, not bad.
0:47:52 > 0:47:54Add 75g of plain chocolate.
0:47:55 > 0:47:56Thank you.
0:47:56 > 0:47:59Then melt them together over a low heat.
0:48:00 > 0:48:04While that's melting down, I'm going to crumb the biscuits,
0:48:04 > 0:48:07so here we are, put it in the processor.
0:48:07 > 0:48:11All that work to make a shortbread and we just...
0:48:11 > 0:48:13Well, you can easily use a packet.
0:48:13 > 0:48:15I always remember when I was a kid, though, cheesecakes,
0:48:15 > 0:48:19they were always just chilled rather than baked.
0:48:19 > 0:48:21Made with a jelly or with cream cheese?
0:48:21 > 0:48:24It was actually made with a little bit of mascarpone and cream
0:48:24 > 0:48:26and then just set with strawberries.
0:48:26 > 0:48:29When you were little, did they have mascarpone?
0:48:29 > 0:48:32Right, I'm going to crumb that down.
0:48:32 > 0:48:35You know, when I used to do the originally cooked ones,
0:48:35 > 0:48:36it was always digestive biscuits.
0:48:36 > 0:48:39- Mm. - So shortbread is a different one.
0:48:41 > 0:48:45We're there. Let's have the bowl over there.
0:48:45 > 0:48:48Tip that in. That's it.
0:48:48 > 0:48:51Then pour in the chocolate and the butter.
0:48:54 > 0:49:00Then a matter of pounding it until it's absolutely smooth.
0:49:00 > 0:49:02This makes a wonderful base.
0:49:02 > 0:49:06Right, now, I've got three tins here.
0:49:06 > 0:49:08They're loose-bottom cake tins.
0:49:08 > 0:49:11I've lined the sides and not the base.
0:49:11 > 0:49:18This is 23cm, 18cm and 13cm.
0:49:18 > 0:49:21Cover the bottom of each tin with the biscuit mixture,
0:49:21 > 0:49:24making sure all three are the same level.
0:49:24 > 0:49:27- Do you want me to work on this one? - Yes, thank you.
0:49:27 > 0:49:29I think I could do with you in the kitchen at home.
0:49:29 > 0:49:31HE CHUCKLES
0:49:31 > 0:49:32Are you the one that does the washing up,
0:49:32 > 0:49:34or do you just do all the cooking?
0:49:34 > 0:49:36No, I don't cook that much.
0:49:36 > 0:49:38I do a lot of baking, but not so much cooking.
0:49:38 > 0:49:42- Alex is the chef in your house, isn't she?- She is, absolutely.
0:49:42 > 0:49:46- Well done. Then those need to be chilled.- Mm-hm.
0:49:46 > 0:49:50We'll leave them in the fridge and they'll become, actually, rock-hard.
0:49:50 > 0:49:52- In the fridge?- All in the fridge. I better bring this one too.
0:49:52 > 0:49:54- Oh.- Thank you.- Well done.
0:49:57 > 0:50:00Right, it's coming to white chocolate time.
0:50:00 > 0:50:03Could you weigh me 900g of white chocolate?
0:50:03 > 0:50:07I know that's an awful lot, but remember, this is the show-stopper.
0:50:07 > 0:50:10It will feed an army.
0:50:10 > 0:50:14- It's a lot, isn't it?- It is. I think it's two blocks over there, Mary.
0:50:15 > 0:50:19I don't believe it. I'll see whether you might get them.
0:50:19 > 0:50:21Right, so I've got hot water underneath.
0:50:21 > 0:50:25- And I'm going to put this in. - Do you want that broken up?
0:50:25 > 0:50:27Yes. I'm watching.
0:50:30 > 0:50:35White chocolate melts far more easily than dark chocolate.
0:50:35 > 0:50:38The one thing you've got to do is make quite sure that you don't
0:50:38 > 0:50:40get it too hot.
0:50:40 > 0:50:42OK, you can take your two squares out.
0:50:42 > 0:50:45- I'll take it out, there you are.- Thank you.
0:50:47 > 0:50:51- There's four squares there. - There you go.- Thank you.
0:50:52 > 0:50:56I shall stir it frequently. Already it's beginning to melt.
0:50:56 > 0:50:58Now, to the other ingredients.
0:50:58 > 0:51:01Weigh up 1,200g of cream cheese.
0:51:01 > 0:51:04- There you go. - Then beat it until soft.
0:51:10 > 0:51:13Break six eggs into a bowl.
0:51:13 > 0:51:17And weigh up 450ml of soured cream.
0:51:17 > 0:51:19There you go, Mary.
0:51:19 > 0:51:21Right, so I've got eggs, the soured cream
0:51:21 > 0:51:24and I'm going to use a tablespoon of vanilla extract.
0:51:24 > 0:51:28I've used a tablespoon because I've got a lot of mixture here.
0:51:28 > 0:51:31Then in goes the egg.
0:51:31 > 0:51:35Then the sour cream.
0:51:35 > 0:51:37That's, of course, quite runny.
0:51:37 > 0:51:42That's all the ingredients in there except for the white chocolate.
0:51:42 > 0:51:47- Whizz it together. - You're mixing that quite gently.
0:51:47 > 0:51:52I am doing it gently because it's very dense, rich cream cheese
0:51:52 > 0:51:55and we don't want it aerated.
0:51:55 > 0:51:58So this is absolutely perfect,
0:51:58 > 0:52:01just making sure the last bit is melted.
0:52:05 > 0:52:08There we are, we've got one little knob there and
0:52:08 > 0:52:12if I squeeze that at the bottom of the hot water, it will be all right.
0:52:12 > 0:52:17I'm going to just pour this in and mix it all together.
0:52:18 > 0:52:24Would you get the three tins from the fridge and we'll pour this in.
0:52:24 > 0:52:30- It does look absolutely beautifully rich.- Luxurious, isn't it?
0:52:30 > 0:52:33It looks like Cornish cream.
0:52:34 > 0:52:37Or should I say "Devonshire cream" so as not to upset anybody.
0:52:38 > 0:52:41Partially fill each of the tins to the same level.
0:52:43 > 0:52:48I actually mark the paper to help me, getting them all the same level.
0:52:48 > 0:52:50That's fine, no more.
0:52:50 > 0:52:54- Halfway up and then we put the raspberries in.- OK.
0:52:54 > 0:52:56- I was going to say scatter them gently.- I am.
0:52:56 > 0:52:59Otherwise they'll sink to the bottom.
0:52:59 > 0:53:02I've got about 450g and they are fresh ones,
0:53:02 > 0:53:05don't use frozen ones because they bleed.
0:53:05 > 0:53:09You're enjoying this anyway so I'll let you do the whole lot.
0:53:09 > 0:53:10Then put the rest on.
0:53:16 > 0:53:19- I think they're all pretty good. - I'll just put a little in each one.
0:53:19 > 0:53:23Can you put them up your end, OK?
0:53:23 > 0:53:29Now it's time to bake them and I've set the oven 150 fan.
0:53:29 > 0:53:32This little one will take 30 to 35,
0:53:32 > 0:53:35this one will take 35 to 40
0:53:35 > 0:53:38and this one will take 40 to 45.
0:53:38 > 0:53:41That's only a guide. Ovens do vary.
0:53:41 > 0:53:45They want have a slight wobble in the middle when you take them out.
0:53:45 > 0:53:47Lovely.
0:53:48 > 0:53:52The perfect cheesecake shouldn't have any cracks.
0:53:52 > 0:53:56These are avoided by baking at a low temperature and then cooling slowly.
0:53:56 > 0:53:59And so judging when to take them out is key
0:53:59 > 0:54:02because the cakes continue to cook as they cool.
0:54:04 > 0:54:06A bit too wobbly.
0:54:06 > 0:54:08So, one souffle.
0:54:09 > 0:54:11The challenge was souffles, yeah?
0:54:12 > 0:54:16I think that looks pretty good. Nice little wobble in the middle.
0:54:17 > 0:54:21We're back to wobbles. It's not that, it's that.
0:54:22 > 0:54:26The ideal situation is turn the oven off and leave them for another hour.
0:54:26 > 0:54:29We haven't got that luxury, but you are in danger of cooling them
0:54:29 > 0:54:32too quick and getting the cracks on the top. All right?
0:54:32 > 0:54:36- Yeah, I just don't want it to crack now.- It shouldn't do.
0:54:36 > 0:54:37I tried putting in the fridge
0:54:37 > 0:54:40and when you put in the fridge it just goes...
0:54:40 > 0:54:45There they are, all three baked. No crack in sight.
0:54:45 > 0:54:49That is because they came out with a wobble and they're cooked perfectly.
0:54:49 > 0:54:53Once the cheesecakes are stone cold, remove them from the tins.
0:54:54 > 0:54:57Carefully place each one on a cake board.
0:54:57 > 0:55:00Just gives it a solid base because after all
0:55:00 > 0:55:03if they're having this for a small wedding or a special occasion,
0:55:03 > 0:55:07you know where you are if you've got something firm underneath.
0:55:07 > 0:55:12- So they look pretty good, don't they?- They do.
0:55:12 > 0:55:15I'm going to make a raspberry coulis.
0:55:15 > 0:55:18If you can give me 50g of raspberries.
0:55:18 > 0:55:2050. What are the rest for, Mary?
0:55:20 > 0:55:23They are for decoration.
0:55:23 > 0:55:26Blitz the raspberries in a blender with about a tablespoon
0:55:26 > 0:55:27of icing sugar.
0:55:28 > 0:55:31Nothing could be quicker or simpler than that.
0:55:34 > 0:55:38Just run it through a sieve. You certainly don't want the pips.
0:55:41 > 0:55:43Whip up 300ml of double cream.
0:55:46 > 0:55:48There we are.
0:55:48 > 0:55:50I have a rose nozzle there fitted.
0:55:51 > 0:55:54I'm piping it, this is special, it's a Showstopper,
0:55:54 > 0:55:56I've got to make the extra effort.
0:55:56 > 0:55:59While I'm doing this, the final thing
0:55:59 > 0:56:03- I want on the top is some shavings of that white chocolate.- OK.
0:56:12 > 0:56:17Nice cheesecake, but I'm not so quick on the piping as you are.
0:56:17 > 0:56:20The final stage is to assemble the cheesecake tower
0:56:20 > 0:56:24and the bakers used a variety of supports to raise each tier.
0:56:28 > 0:56:31Ooh, that's not going to work, is it?
0:56:33 > 0:56:37The odds of success were stacked against some more than others.
0:56:38 > 0:56:42I think it's OK. Oh, god!
0:56:44 > 0:56:47Now, we've used these see-through ones.
0:56:47 > 0:56:48You can use ordinary wooden dowling.
0:56:54 > 0:56:59Right, now, a little coulis in the middle. It makes it colourful.
0:56:59 > 0:57:01Just the right amount.
0:57:03 > 0:57:07Dot each cream rosette with a fresh raspberry before finally
0:57:07 > 0:57:10topping with shavings of white chocolate.
0:57:10 > 0:57:12Well, that's our Showstopper.
0:57:12 > 0:57:15I think that it makes a wonderful centrepiece
0:57:15 > 0:57:17and great for a celebration.
0:57:17 > 0:57:19It is going to taste fantastic.
0:57:26 > 0:57:29- It's held together beautifully, hasn't it?- It has, hasn't it?
0:57:29 > 0:57:31Of course, you can
0:57:31 > 0:57:34see those raspberries in the middle coming through.
0:57:34 > 0:57:36- You're not going to have all that, are you?- I'll have a go.
0:57:42 > 0:57:43It's rich and creamy.
0:57:43 > 0:57:47You know what's the first thing that hits you?
0:57:47 > 0:57:49It's the white chocolate, then the tartness coming
0:57:49 > 0:57:53from the raspberries and then you've got that beautiful buttery base.
0:57:53 > 0:57:54It's beautiful.
0:57:55 > 0:58:00Perfect for a special occasion, even a small wedding.
0:58:00 > 0:58:03Onward and upward, Mary. Next week we've got a load more to do.
0:58:03 > 0:58:06And I look forward to that.
0:58:06 > 0:58:09Next time, Mary and Paul step into the bakers' shoes
0:58:09 > 0:58:12once again as they take on five more challenges.
0:58:12 > 0:58:17We will show you every detail of these bakes so you can't go wrong.
0:58:17 > 0:58:21That's delicious, you'd never know it doesn't have any sugar in it.
0:58:21 > 0:58:22As long as you watch what we do,
0:58:22 > 0:58:25your baking at home will get much, much better.
0:58:25 > 0:58:30Join us next time for the Great British Bake Off Masterclass.