0:00:06 > 0:00:09This year in The Great British Bake Off,
0:00:09 > 0:00:12judges Mary Berry and Paul Hollywood couldn't have asked for more.
0:00:13 > 0:00:16The bakers have been unbelievable.
0:00:16 > 0:00:19I mean, after last year, I thought they can never get any better.
0:00:19 > 0:00:22But I was proved wrong again.
0:00:22 > 0:00:26They displayed exceptional talent as they strove for excellence.
0:00:26 > 0:00:27Really lovely.
0:00:29 > 0:00:30Very good.
0:00:30 > 0:00:33We've had very difficult challenges this year,
0:00:33 > 0:00:35and so timing has been so important.
0:00:36 > 0:00:39And, at times, they almost snapped under the pressure.
0:00:39 > 0:00:41HE GROANS
0:00:41 > 0:00:42My mind's gone blank!
0:00:42 > 0:00:44That was stressful!
0:00:44 > 0:00:45It's not hot enough!
0:00:46 > 0:00:48I'd sooner have another baby!
0:00:48 > 0:00:51But, ultimately, produced bakes of outstanding quality.
0:00:52 > 0:00:55Queen Victoria would be proud.
0:00:55 > 0:00:57Oh!
0:00:58 > 0:00:59Well done, Nadiya.
0:00:59 > 0:01:00SHE SIGHS
0:01:00 > 0:01:03Now the bakers have hung up their aprons,
0:01:03 > 0:01:06Mary and Paul have made the tent their own.
0:01:07 > 0:01:10This time, the recipes reach new heights as they take us
0:01:10 > 0:01:14through some of the most ambitious bakes from the series.
0:01:15 > 0:01:17We've got some great bakes for you on this masterclass.
0:01:17 > 0:01:19We've got real show stoppers,
0:01:19 > 0:01:21centrepieces for the middle of the table.
0:01:21 > 0:01:24We've got some little things you can just dip in and out of
0:01:24 > 0:01:27with a cup of tea. But whichever takes your fancy,
0:01:27 > 0:01:29we've got something to make you bake at home.
0:01:29 > 0:01:32These are tried and tested recipes
0:01:32 > 0:01:36and I can't wait to get going to show you exactly how to make them.
0:01:37 > 0:01:39Coming up...
0:01:39 > 0:01:41Mary makes a tennis cake.
0:01:41 > 0:01:46An intricately decorated Victorian-style fruit cake.
0:01:46 > 0:01:49Followed by dainty French-style mokatines,
0:01:49 > 0:01:50perfect for an afternoon tea.
0:01:53 > 0:01:56Paul puts his own twist on a patisserie classic,
0:01:56 > 0:01:59tutti-frutti and mocha cream horns.
0:02:01 > 0:02:03Before ending with the ultimate show stopper,
0:02:03 > 0:02:06a spectacular choux pastry tower.
0:02:06 > 0:02:09Religieuse a l'ancienne.
0:02:40 > 0:02:43As the bakers got paired down and the final came even closer,
0:02:43 > 0:02:48week seven saw the Bake Off tent step back in time with a Victorian theme.
0:02:50 > 0:02:52Bakers, it's that time again.
0:02:52 > 0:02:54It's the technical challenge.
0:02:54 > 0:02:57And, for this one, Mary has raided her antique cookbooks
0:02:57 > 0:03:00and has come up with a marvellous recipe from the 1890s.
0:03:00 > 0:03:03Mary and Paul would like you to make...
0:03:03 > 0:03:04tennis cake.
0:03:05 > 0:03:07Yes. You and us both.
0:03:08 > 0:03:09You've got three hours to make this.
0:03:09 > 0:03:12- On your marks... - Get set...- BOTH: Bake!
0:03:12 > 0:03:17With 25 separate ingredients and four major parts to Mary's cake...
0:03:17 > 0:03:18Oh, my God!
0:03:18 > 0:03:22..the bakers had to up their game with what they served up.
0:03:22 > 0:03:25I mean, it can't be that hard, right? It's a cake.
0:03:25 > 0:03:27The instructions aren't that detailed, no.
0:03:27 > 0:03:31It sort of says, "Using a creaming method, make the cake."
0:03:33 > 0:03:35What more do you need to know other than that, you know?
0:03:35 > 0:03:38The intricate decoration of Mary's tennis cake
0:03:38 > 0:03:42is matched only by the lavishly rich fruitcake underneath.
0:03:42 > 0:03:46In Victorian times, tennis cake was very popular
0:03:46 > 0:03:49because it was the sport that everybody played.
0:03:49 > 0:03:50Do you enjoy tennis, Mary?
0:03:50 > 0:03:53I love tennis, but not in Victorian times.
0:03:53 > 0:03:54Come on, let's get going.
0:03:54 > 0:03:56I'm going to make the fruitcake,
0:03:56 > 0:03:58and to start with we need lots of fruit.
0:03:58 > 0:04:01And I put quite a few cherries in mine.
0:04:01 > 0:04:03350g of cherries.
0:04:03 > 0:04:04Glacier cherries.
0:04:04 > 0:04:08And then they need quartering.
0:04:08 > 0:04:10Guess who's going to quarter them?
0:04:10 > 0:04:13- It's all right, just...- Really?
0:04:13 > 0:04:16Just some chopped apricots as well, and some chopped nuts.
0:04:16 > 0:04:18Unbelievable.
0:04:18 > 0:04:21- That's it.- You can buy cherries cut, you know, Mary.
0:04:21 > 0:04:24I know, but I like to do it myself, then you know...
0:04:24 > 0:04:25But you're not, though, are you?
0:04:25 > 0:04:28Well, you're going to roughly chop them, so that's all right.
0:04:28 > 0:04:32- The main thing is, in the middle of a cherry is a pool of syrup.- Yeah.
0:04:32 > 0:04:36Once that's chopped, they really needs to be washed
0:04:36 > 0:04:40to get rid of that surplus syrup in the middle.
0:04:40 > 0:04:42Once you've washed them, it's important to dry them thoroughly.
0:04:42 > 0:04:46Excess moisture prevents them from staying suspended in the mix.
0:04:46 > 0:04:50Then to the other fruits. Now, this is something a bit unusual.
0:04:50 > 0:04:51It's a can of pineapple.
0:04:51 > 0:04:54And drain all the liquid off them.
0:04:54 > 0:04:57It doesn't matter whether it's crushed pineapple,
0:04:57 > 0:05:01pineapple rings, the main thing is for it to be chopped finely
0:05:01 > 0:05:05and every little bit of water taken away.
0:05:05 > 0:05:08If you don't drain it and you don't get all the water away,
0:05:08 > 0:05:12it'll mean that all the fruit will go to the bottom of the cake
0:05:12 > 0:05:14cos the mixture would be too slack.
0:05:17 > 0:05:21So, every bit of liquid is taken out of them.
0:05:21 > 0:05:22But you've still got the flavour.
0:05:22 > 0:05:25And the juice, well, you could use that. Drink it. Do whatever.
0:05:25 > 0:05:26- Fruit salad.- Fruit salad.
0:05:26 > 0:05:29It would be a lovely sweetening agent to a fresh fruit salad.
0:05:29 > 0:05:33So, there we are. We're getting there. Now, we need some apricots.
0:05:33 > 0:05:37350g of ready-to-eat apricots.
0:05:37 > 0:05:40The dried apricots that Victorians had
0:05:40 > 0:05:42were a little bit harder than that.
0:05:42 > 0:05:45So, I suppose they would have chopped them a little bit finer.
0:05:45 > 0:05:48But it does give a lovely flavour to the cake.
0:05:48 > 0:05:52And you can see how rich it is with fruit.
0:05:52 > 0:05:55Now, all we've got to do is to add some sultanas.
0:05:55 > 0:05:58- Do you want me to chop the sultanas?- I do.
0:05:58 > 0:05:59No!
0:05:59 > 0:06:00THEY LAUGH
0:06:00 > 0:06:03Are you actually doing anything on this recipe, Mary?
0:06:03 > 0:06:06No, I especially made this recipe with so much chopping for you.
0:06:06 > 0:06:10And it's no good trying to put into a processer to chop these,
0:06:10 > 0:06:12they would all be far too fine.
0:06:12 > 0:06:16So, it is something that you want to do by hand.
0:06:16 > 0:06:18- You can buy apricot pieces. - Can you?
0:06:18 > 0:06:21Well, you haven't got them today, so sorry about that.
0:06:21 > 0:06:25So, if anyone wants to make this at home, if life's too short,
0:06:25 > 0:06:28they could actually buy chopped apricots.
0:06:28 > 0:06:31I think I'd better nip out to get the next ingredient,
0:06:31 > 0:06:33we could get it chopping, and that almonds.
0:06:33 > 0:06:37- So, you could have chopped almonds. - You want chopped almonds as well?
0:06:37 > 0:06:40- Now, wait a minute.- You can get nibbed almonds, Mary.- You can.
0:06:40 > 0:06:41But you couldn't in Victorian times
0:06:41 > 0:06:45and we are doing it just as the Victorians would make it,
0:06:45 > 0:06:48except I'm going to use a machine to beat the butter.
0:06:48 > 0:06:50Yeah, exactly! So, what do you want me to do?
0:06:50 > 0:06:53A little mouse on a belt running around keeping the mixer going?
0:06:53 > 0:06:57You can't pick everything. It seems to be all the nasty jobs...
0:06:57 > 0:06:59- Yes, but...- ..I've got to do by hand because it's Victorian.
0:06:59 > 0:07:02When it comes to the mixing, it's not Victorian any more.
0:07:02 > 0:07:03It's modern!
0:07:03 > 0:07:06Well, I suppose Victorians would perhaps have had another minion
0:07:06 > 0:07:08in the kitchen who would be chopping that.
0:07:08 > 0:07:10They wouldn't have the likes of you.
0:07:10 > 0:07:12I've seen Upstairs, Downstairs, Mary.
0:07:14 > 0:07:18Put the fruit in a bowl and add 100g of chopped, blanched almonds.
0:07:20 > 0:07:21Then, zest two lemons.
0:07:22 > 0:07:23Juice?
0:07:23 > 0:07:26No, you don't put the juice because it would react
0:07:26 > 0:07:30with the raising agent which is baking powder.
0:07:30 > 0:07:32That's perfect. That'll give a lovely lemony flavour.
0:07:32 > 0:07:35And add 350g of sultanas.
0:07:37 > 0:07:40That's a good mix. Thank you.
0:07:40 > 0:07:46Cream together 250g of unsalted butter with 250g of caster sugar.
0:07:46 > 0:07:49- You can have a rest while this is going on.- Well, thanks.
0:07:49 > 0:07:50You can have a rest, too, Mary(!)
0:07:55 > 0:07:58I'm just going to scrape down the sides of the bowl.
0:07:58 > 0:08:01While I'm doing that, can you put five eggs in there?
0:08:05 > 0:08:08Right. Now, could you do me 250g of self raising flour?
0:08:11 > 0:08:15Now, I'm going to add a little of that flour on top of the fruit.
0:08:15 > 0:08:19Like that. Giving it a coating.
0:08:19 > 0:08:21Again, helps to suspend it.
0:08:22 > 0:08:25Pour in half the eggs and begin to mix.
0:08:29 > 0:08:33Then add a little of the flour, so that it doesn't curdle.
0:08:33 > 0:08:35I suppose a heaped tablespoon.
0:08:38 > 0:08:40Gradually add the remaining egg
0:08:40 > 0:08:42before finally folding in the rest of the flour.
0:08:44 > 0:08:46No need to sieve it.
0:08:46 > 0:08:49So, round the outside and down the middle.
0:08:49 > 0:08:53Like that. When it's nearly all in, you can add the fruit.
0:08:53 > 0:08:54And then here,
0:08:54 > 0:08:58I'm just going to see that these are coated with a bit of the flour.
0:08:58 > 0:09:01Then you just put all of that in and it's a lot of fruit.
0:09:01 > 0:09:03In it goes, every single scrap.
0:09:03 > 0:09:09- And because we dried it well, it's all separate. Look.- Mmm.
0:09:09 > 0:09:11And that is important.
0:09:11 > 0:09:13As if there aren't enough ingredients in here,
0:09:13 > 0:09:16just one more job - and no more chopping!
0:09:16 > 0:09:1875g of ground almonds.
0:09:18 > 0:09:23- They're already ground for you. - Oh, thank you(!)
0:09:23 > 0:09:26In there. That's it. Now, I promise you, that is everything in there.
0:09:26 > 0:09:28- Are you sure?- Absolutely everything.
0:09:28 > 0:09:32Looks like little jewels, these little bits of cherry in there.
0:09:35 > 0:09:40Put the cake mix into a double-lined 23cm by 15cm tin,
0:09:40 > 0:09:43making sure to push the mixture into the corners.
0:09:44 > 0:09:50So, into the oven at 140 fan. And it will take about two hours.
0:09:50 > 0:09:54Covering it with foil for the last bit of time if it gets too brown.
0:09:58 > 0:10:01So, now it is almond paste time.
0:10:01 > 0:10:03First of all, ground almonds.
0:10:03 > 0:10:05And you don't have to grind them for me.
0:10:05 > 0:10:07250g of ground almonds.
0:10:09 > 0:10:12To the almonds, add 150g of caster sugar...
0:10:14 > 0:10:15..50g of icing sugar...
0:10:18 > 0:10:19..one egg...
0:10:19 > 0:10:21..and a teaspoon of almond extract.
0:10:23 > 0:10:27- Adding some extract just intensifies the flavour.- Mmm.
0:10:27 > 0:10:29There we are, and that needs pounding together.
0:10:30 > 0:10:32You love using your hands, don't you?
0:10:32 > 0:10:35For me, baking is all about consistency.
0:10:35 > 0:10:38And if you know what it feels like with your hands,
0:10:38 > 0:10:40you're going to be a good baker. And that's the way I was taught
0:10:40 > 0:10:43and that's the way I'll probably always be.
0:10:45 > 0:10:48Bring the mix together and knead it to a stiff paste.
0:10:48 > 0:10:53Then, roll it out to a rectangle just a bit larger than the top of the cake.
0:10:53 > 0:10:54That's good enough, I think.
0:10:54 > 0:10:59I've made a template to remind me what the tennis court looks like.
0:10:59 > 0:11:00Neatly cut the edges,
0:11:00 > 0:11:04so you're left with a perfect 23cm by 15cm rectangle.
0:11:04 > 0:11:08Then put it aside on non-stick paper and cover with food wrap.
0:11:09 > 0:11:10That's it.
0:11:14 > 0:11:19Mary's recipe required the bakers to make every element from scratch...
0:11:19 > 0:11:22Never even thought of making my own sugar paste.
0:11:22 > 0:11:25Just imagined it's not a home-baker thing.
0:11:25 > 0:11:28..so it was inevitable that they had the odd sticky moment.
0:11:30 > 0:11:31SHE GROANS
0:11:31 > 0:11:32That's really nasty!
0:11:32 > 0:11:34Maybe I should do it again?
0:11:36 > 0:11:37This is a joke, isn't it?
0:11:40 > 0:11:41What is that? Sugar paste?
0:11:43 > 0:11:47- Yeah. Mine's quite different to yours, isn't it?- It is, yes.
0:11:47 > 0:11:49Everyone else has got it like...
0:11:49 > 0:11:52something that you can actually roll out.
0:11:52 > 0:11:54So, what's happened with that icing?
0:11:54 > 0:11:56I can't make it. Oh, this is...
0:11:56 > 0:11:58- Honestly.- Have you got time to do it again?
0:11:58 > 0:12:00It's annoying, isn't it?
0:12:00 > 0:12:03Listen, mate. Don't let a fondant tennis court be the end of you.
0:12:03 > 0:12:04I know, this is it!
0:12:05 > 0:12:07HE SIGHS
0:12:10 > 0:12:12Now, it's on to sugar paste.
0:12:12 > 0:12:17And we start off by putting everything in a bowl over hot water,
0:12:17 > 0:12:20not boiling water.
0:12:20 > 0:12:24Gently warm two tablespoons of water,
0:12:24 > 0:12:28four tablespoons of liquid glucose,
0:12:28 > 0:12:30one and a half teaspoons of glycerin,
0:12:30 > 0:12:32and four leaves of gelatine.
0:12:32 > 0:12:36There's no need to pre-soak them on this occasion.
0:12:36 > 0:12:39Be careful not to let the water boil, because if you overheat the gelatine
0:12:39 > 0:12:42it can seize and become hard and rubbery.
0:12:42 > 0:12:46- Can you weigh me 500g of icing sugar?- OK.
0:12:46 > 0:12:48And that's sieved icing sugar.
0:12:48 > 0:12:54And if you can put half of it on the table, and half, leave in the bowl.
0:12:57 > 0:12:58Once the gelatine has dissolved,
0:12:58 > 0:13:01pour the mixture into the bowl with the icing sugar
0:13:01 > 0:13:03and mix to a smooth paste.
0:13:03 > 0:13:07Right, I'm going to make a well in the centre. You tip it all in.
0:13:08 > 0:13:11Fold in the remaining icing sugar and knead the paste
0:13:11 > 0:13:16- until it's smooth and pliable. - That's coming together really well.
0:13:16 > 0:13:18I'm going to pinch a bit...
0:13:18 > 0:13:21..from the side and that is for the tennis ball.
0:13:21 > 0:13:25Gradually add food colouring until you achieve a grass court green.
0:13:27 > 0:13:29I certainly think you've earned your keep.
0:13:29 > 0:13:32Yeah, this is your recipe!
0:13:32 > 0:13:35- I've done rather well out of this. - Haven't you?!
0:13:35 > 0:13:36No, I have made the tennis ball.
0:13:36 > 0:13:39HE LAUGHS
0:13:41 > 0:13:44Roll it out and cut it to size using the template.
0:13:45 > 0:13:48Then lay it on top of the almond paste.
0:13:48 > 0:13:53To stop it drying out, back goes the clingfilm over the top.
0:13:56 > 0:14:01The cake has had two hours. It's the right colour.
0:14:01 > 0:14:05- A big old cake, isn't he? - I leave that in the tin to cool.
0:14:05 > 0:14:09Now, of course, our bakers didn't have this privilege of time.
0:14:09 > 0:14:13At home, you'll most likely make the cake the day before, get it cold.
0:14:16 > 0:14:18It has sunk a little bit.
0:14:18 > 0:14:19HE SIGHS
0:14:19 > 0:14:21Damn, damn, damn, damn!
0:14:22 > 0:14:24It's too hot. It's boiling.
0:14:25 > 0:14:27It's not going to do in time.
0:14:27 > 0:14:31If making all the individual elements had challenged the bakers,
0:14:31 > 0:14:35serving up the final decoration put them in a spin.
0:14:35 > 0:14:38I think I can remember what a tennis court looks like.
0:14:38 > 0:14:41Two small tennis rackets.
0:14:41 > 0:14:43I'm really not happy with my icing.
0:14:44 > 0:14:47- Tennis rackets, tennis rackets... - Not set.
0:14:47 > 0:14:50The handle's not ready yet.
0:14:50 > 0:14:51Fridge. Fridge!
0:14:51 > 0:14:53- Fridge? Oh, no, I think I'm going to freeze.- Freeze?
0:14:53 > 0:14:55I'll freeze, you fridge.
0:14:58 > 0:15:00BEEPER
0:15:03 > 0:15:05They're all broken.
0:15:06 > 0:15:07Ugh!
0:15:10 > 0:15:15- What did you make that with? Icing?- Yeah.- It's yellow.
0:15:15 > 0:15:17Yeah, I probably left it in the oven too long.
0:15:17 > 0:15:18Oven?
0:15:20 > 0:15:21Yeah.
0:15:23 > 0:15:26Now, it's royal icing time.
0:15:26 > 0:15:29Whisk up three egg whites until frothy
0:15:29 > 0:15:33and then gradually add 675g of sieved icing sugar.
0:15:39 > 0:15:41Now, that is pretty good!
0:15:41 > 0:15:44We're going to put this in three different bowls.
0:15:44 > 0:15:48Once you've divided up the icing, colour one third pale pink,
0:15:48 > 0:15:53one third light gold and leave the last third white.
0:15:53 > 0:15:56As we're not going to be doing this for a bit, we should put
0:15:56 > 0:16:00a damp cloth over the top, otherwise you get a crust on the top.
0:16:00 > 0:16:02It's just about right like that. Not touching it.
0:16:02 > 0:16:04Now we've got the royal icing
0:16:04 > 0:16:09and we've got to, first of all, do the tennis rackets.
0:16:10 > 0:16:13- Do you play a lot of tennis, Mary?- On Mondays.
0:16:13 > 0:16:17Done with the same four for nearly 30 years.
0:16:17 > 0:16:21- The same people?- Mm. - Really?- Yes.
0:16:21 > 0:16:23It's more about the friendship than the tennis.
0:16:23 > 0:16:26It doesn't matter who wins.
0:16:26 > 0:16:29As long as it's me!
0:16:29 > 0:16:31- Oh, you're that competitive, are you?- No, I'm not.
0:16:33 > 0:16:35You'll also need to pipe a net
0:16:35 > 0:16:39which needs to be 12cm long by 3cm high.
0:16:39 > 0:16:41We're ready for tennis, aren't we?
0:16:41 > 0:16:45Now, that, ideally leave overnight to set.
0:16:45 > 0:16:47- Yes.- Now it's an assembly job.
0:16:47 > 0:16:52Turn the cooled cake out, brush the top with apricot jam.
0:16:52 > 0:16:54Just a thin layer, not quite to the edge.
0:16:55 > 0:16:59That's it. Right, can you level that on for me?
0:17:02 > 0:17:04So that's my drawing and that's fairly accurate.
0:17:06 > 0:17:10Using the template, mark out the tennis court and then pipe the lines.
0:17:17 > 0:17:19And then, using the coloured icing,
0:17:19 > 0:17:21pipe a decorative border around the edge.
0:17:21 > 0:17:24It looks lovely, that, Mary.
0:17:24 > 0:17:28Stick the net on and place a tennis racket on either side.
0:17:30 > 0:17:33Not forgetting the sugar paste tennis ball.
0:17:35 > 0:17:37I think that's it then, Mary, isn't it?
0:17:37 > 0:17:41Well, I think that was one of the difficult challenges
0:17:41 > 0:17:43we've given our poor bakers.
0:17:43 > 0:17:45It's been quite a marathon for us to do.
0:17:45 > 0:17:47I'm happy with that. I think it looks really good.
0:17:47 > 0:17:49I'm up for tennis, Mary.
0:17:49 > 0:17:52I think, go and get a cup of tea as well, to be honest.
0:18:01 > 0:18:04Tennis cake. Good enough for Wimbledon.
0:18:04 > 0:18:05It looks lovely.
0:18:05 > 0:18:06That looks good!
0:18:08 > 0:18:10Right, do you want a piece, Mary?
0:18:10 > 0:18:11SHE LAUGHS
0:18:11 > 0:18:14It's very rich so you only need a small slice.
0:18:16 > 0:18:23Beautifully moist and I think the pineapple makes all the difference.
0:18:23 > 0:18:25They're well chopped up, them, I think.
0:18:25 > 0:18:29- You're not going to let me forget that, are you?- No.
0:18:29 > 0:18:32Half an hour chopping up that fruit!
0:18:32 > 0:18:33It's worth it, though.
0:18:33 > 0:18:36It tastes good, it looks good, and with a cup of tea,
0:18:36 > 0:18:39- you can't beat it.- Absolutely!
0:18:42 > 0:18:45And now Paul's simple technique for shaping Danish pastries.
0:18:45 > 0:18:48Here I have a Danish pastry.
0:18:48 > 0:18:50We divide it into four squares.
0:18:52 > 0:18:54Like so.
0:18:54 > 0:18:56Now, with these two, I'm going to turn them into a kite
0:18:56 > 0:19:01so you cut in about a third roughly from each corner
0:19:01 > 0:19:04into the middle all the way through.
0:19:04 > 0:19:05The same with this one.
0:19:08 > 0:19:09Then you pick a corner.
0:19:09 > 0:19:12Leave one flat, fold the other one into the middle.
0:19:12 > 0:19:15Leave one flat, fold it into the middle.
0:19:15 > 0:19:17Leave that one, fold that one in.
0:19:17 > 0:19:19Leave that one, fold that one in.
0:19:19 > 0:19:22There you have it. Do the same with the other one.
0:19:22 > 0:19:24Leave that, fold it into the middle.
0:19:24 > 0:19:26Leave one, fold into the middle.
0:19:26 > 0:19:29And again and again.
0:19:29 > 0:19:32There you have the kites.
0:19:32 > 0:19:35Now, this is another one.
0:19:35 > 0:19:38Pick two opposite corners, draw your knife down,
0:19:39 > 0:19:44cut all the way through, not joining them together, though.
0:19:46 > 0:19:49Make sure you leave a little gap both sides.
0:19:49 > 0:19:52Fold over, press down.
0:19:52 > 0:19:56Fold over and press down.
0:19:56 > 0:19:58There's one.
0:19:58 > 0:20:00Exactly the same with the other one.
0:20:00 > 0:20:03Pick your two corners, draw your knife in.
0:20:05 > 0:20:06Same again.
0:20:08 > 0:20:11Cutting inside, you're making another square inside.
0:20:11 > 0:20:14Folding it over and again.
0:20:15 > 0:20:16So, there you have it.
0:20:16 > 0:20:18Beautiful shapes to bake with.
0:20:18 > 0:20:21I'm sure it'll impress your family.
0:20:26 > 0:20:30Week eight was the quarterfinals and it was all about patisserie.
0:20:32 > 0:20:33Good morning, bakers.
0:20:33 > 0:20:35The following Signature Challenge has been assessed
0:20:35 > 0:20:38by the Double Entendre Police and I'm delighted to inform you
0:20:38 > 0:20:42that, this morning, Paul and Mary would love you to make cream horns.
0:20:42 > 0:20:45Cream horn is very simply a spiral of pastry with some
0:20:45 > 0:20:48- cream in the middle.- Absolutely!
0:20:48 > 0:20:49So, bakers, please,
0:20:49 > 0:20:52Mary and Paul would like you to make two different flavours.
0:20:52 > 0:20:5612 of each flavour, 24 horns in total.
0:20:56 > 0:20:59You've got three-and-a-half hours, bakers. On your marks...
0:20:59 > 0:21:01Horn away!
0:21:01 > 0:21:02BOTH: Bake!
0:21:04 > 0:21:08The bakers chose an array of fillings from the more traditional...
0:21:08 > 0:21:10to the more adventurous.
0:21:10 > 0:21:13One of them is coffee and vanilla swirl,
0:21:13 > 0:21:17and the other one is a bruleed banana mixed in with the cream.
0:21:17 > 0:21:20- Bananas and custard... - ..go lovely!
0:21:20 > 0:21:21It's just...
0:21:21 > 0:21:24That was like a treat for me on a Sunday.
0:21:24 > 0:21:27You've chosen unusual flavours, haven't you?
0:21:27 > 0:21:30I am making peach, lemon and thyme cream horns
0:21:30 > 0:21:34and butterscotch and smoked almond.
0:21:34 > 0:21:39Paul is filling half of his cream horns with a mocha creme patissiere.
0:21:40 > 0:21:44And the other half with a limoncello tutti-frutti cream.
0:21:45 > 0:21:47Cream horns, Mary!
0:21:47 > 0:21:51I haven't made those since I was at college and I quite enjoyed that.
0:21:51 > 0:21:52I love cream horns.
0:21:52 > 0:21:56I think, made well, they're delicious with a good puff pastry.
0:21:56 > 0:21:59We asked them to make 24. I'm only going to make 12.
0:21:59 > 0:22:02That's a more realistic number that people would make at home.
0:22:02 > 0:22:05To start with, I need to make the puff pastry, so could you
0:22:05 > 0:22:09weigh me up 150g of CHILLED, and it is chilled, strong, white flour.
0:22:09 > 0:22:11- Chilled? - Chilled.- Right.
0:22:11 > 0:22:15It really helps to keep the actual puff pastry cold.
0:22:15 > 0:22:17- Did you say 150?- 150, please.
0:22:17 > 0:22:21And, on top of that, 150g of plain flour.
0:22:21 > 0:22:25I'm using a strong flour to give it strength in the puff pastry
0:22:25 > 0:22:28and then a little bit of breakability as well
0:22:28 > 0:22:29which comes from the plain flour.
0:22:29 > 0:22:32- And I'm aiming for 300 in total? - 300 in total.
0:22:34 > 0:22:36Add a pinch of salt, two eggs
0:22:36 > 0:22:39and 100mls of ice-cold water to the flour.
0:22:40 > 0:22:43That's how I like my glass of wine in the evening,
0:22:43 > 0:22:46to have that nice, chilled look on the outside.
0:22:46 > 0:22:48I know that, Mary!
0:22:48 > 0:22:50Mix around. A little bit more in there.
0:22:55 > 0:22:59Once the dough comes together, tip it out onto a floured surface.
0:23:01 > 0:23:04So, I'm just going to work that dough a little bit.
0:23:04 > 0:23:06It's quite cold, which is good.
0:23:07 > 0:23:08I'm happy with that.
0:23:08 > 0:23:12Don't want to work that too much, because this is going to be folded.
0:23:12 > 0:23:14So, I'm going to go a little bit of...wrap.
0:23:14 > 0:23:16Do you sometimes, in your puff pastry,
0:23:16 > 0:23:19rub in a bit of butter into the flour first?
0:23:19 > 0:23:23No, so much butter goes into it anyway, you don't really need to.
0:23:23 > 0:23:24- Mm.- I've worked that dough together.
0:23:24 > 0:23:27It's got a little bit glutinous, little bit stretchy.
0:23:27 > 0:23:28It's warmed up a bit.
0:23:28 > 0:23:31I want to chill that down for about 20 minutes before I use it again.
0:23:31 > 0:23:32- OK.- Thank you.
0:23:32 > 0:23:37While the dough is chilling, take 300g of cold, unsalted butter
0:23:37 > 0:23:38and flatten it out.
0:23:39 > 0:23:41That's pretty hard.
0:23:41 > 0:23:43It is indeed.
0:23:46 > 0:23:49Place it between two sheets of nonstick paper
0:23:49 > 0:23:52and pop it back in the fridge for 15 to 20 minutes.
0:23:55 > 0:23:56BIRDS TWEET
0:23:56 > 0:23:57There's your butter.
0:23:57 > 0:24:00Now, your chilled dough is very, very cold,
0:24:00 > 0:24:02- but that's how it should be, is it? - That's fine.
0:24:02 > 0:24:05First of all, flatten it down and then roll it out.
0:24:05 > 0:24:09I'm doing it this way, which is more croissant way, really.
0:24:09 > 0:24:12You need to cover three-quarters of this with the butter.
0:24:12 > 0:24:15So, I'm being as quick as I possibly can.
0:24:15 > 0:24:16Get your butter.
0:24:19 > 0:24:23Ripping off pieces of the butter to cover two thirds of it.
0:24:23 > 0:24:25Then I'm going to cover half that with the dough,
0:24:25 > 0:24:28then the top half moves over to there.
0:24:28 > 0:24:30And then I'll seal the sides,
0:24:30 > 0:24:33just to stop it coming out at this stage.
0:24:33 > 0:24:36Little bit of flour again. I'm going to roll it once.
0:24:36 > 0:24:39That's not a turn, that's just put the butter in.
0:24:39 > 0:24:41Start in the middle, tap up...
0:24:41 > 0:24:44tap down. Don't start from the top and work up,
0:24:44 > 0:24:46cos all the butter will just go to the top.
0:24:49 > 0:24:50Fold it over once.
0:24:50 > 0:24:52That's called a single turn.
0:24:53 > 0:24:55This...
0:24:55 > 0:24:56is a book turn,
0:24:56 > 0:24:59where you fold it into the middle
0:24:59 > 0:25:01and then fold it over again.
0:25:01 > 0:25:02Chill that down
0:25:02 > 0:25:04another 20 minutes and then we'll fold it again.
0:25:06 > 0:25:08This technique of rolling,
0:25:08 > 0:25:10folding and chilling
0:25:10 > 0:25:12builds up layers within the dough.
0:25:12 > 0:25:15It's a process that needs to be repeated twice more,
0:25:15 > 0:25:17using single turns.
0:25:23 > 0:25:26What you can see in there is very, very thin, faint lines.
0:25:26 > 0:25:28That's the lamination of the dough and butter.
0:25:28 > 0:25:32- It looks like a book on its side... - Yeah.- ..with all the leaves.
0:25:32 > 0:25:36Exactly. Now, what I'm going to do is roll this pastry out
0:25:36 > 0:25:38into a rough rectangle.
0:25:41 > 0:25:44Using a sharp knife or a pizza cutter,
0:25:44 > 0:25:46divide the dough into 12 long strips.
0:25:49 > 0:25:52And then wrap each strip around a cone-shaped mould.
0:25:52 > 0:25:55Start down the bottom, pinch it round,
0:25:55 > 0:25:59make sure it's adhered to it, and then begin to wrap around.
0:25:59 > 0:26:00You're overlapping it
0:26:00 > 0:26:03and you haven't greased... You didn't grease these, did you?
0:26:03 > 0:26:05Don't think there's any need to.
0:26:05 > 0:26:08Not with the amount of butter that's in there.
0:26:08 > 0:26:10It's important to keep the pastry cool,
0:26:10 > 0:26:11so when you finish the first six,
0:26:11 > 0:26:14put them on a lined baking tray in the fridge.
0:26:17 > 0:26:19You all right there?
0:26:19 > 0:26:21- Just about.- Balancing act.
0:26:21 > 0:26:24They've rolled around a bit, but that's OK.
0:26:24 > 0:26:27What I want to do, I've just got an egg here, which I've beaten.
0:26:27 > 0:26:31I'm just going to brush it over the horns.
0:26:31 > 0:26:33This will give it a lovely shine.
0:26:33 > 0:26:37Also it will make quite sure that all the strips
0:26:37 > 0:26:40- are sticking to each other.- Exactly.
0:26:40 > 0:26:42It does give it a lovely, brown...
0:26:42 > 0:26:46I like a nice rich colour on the puff pastry.
0:26:46 > 0:26:48OK, nice egg wash.
0:26:48 > 0:26:51What I've got is some granulated sugar. Thank you.
0:26:51 > 0:26:54That gives a nice crunchiness on top?
0:26:54 > 0:26:56It does give a lovely crunchy finish to it.
0:26:56 > 0:27:00Don't forget to put them on nonstick paper, because otherwise,
0:27:00 > 0:27:04- when it caramelises, tricky to get off.- Exactly.
0:27:04 > 0:27:07Got my horns ready, they're going to go into the oven at 180 fan...
0:27:07 > 0:27:09for around...15 minutes, 12, 15 minutes.
0:27:12 > 0:27:16In the tent, it's the bake that often determines success or failure.
0:27:16 > 0:27:20I'll only really know when they bake whether they are OK.
0:27:20 > 0:27:22And for some of the bakers,
0:27:22 > 0:27:26producing a perfect horn spiralled out of control.
0:27:26 > 0:27:28They're not...perfect.
0:27:30 > 0:27:32Burst a little bit.
0:27:33 > 0:27:35Look like a right dog's dinner.
0:27:35 > 0:27:39The plain rough puff and the chocolate ones just haven't bonded.
0:27:40 > 0:27:41Oh, no!
0:27:43 > 0:27:47- PAUL:- All right, Mary, let's bring these...horns out.
0:27:48 > 0:27:51They look...so tempting.
0:27:51 > 0:27:53- Don't they look lovely? - I love the sugary top.
0:27:53 > 0:27:56Again, that little bit of extra...
0:27:56 > 0:28:00sugar really makes a difference to the overall appearance of them.
0:28:00 > 0:28:02What I'm going to do, it's like a mocha filling.
0:28:02 > 0:28:06- The other one will be like a tutti-frutti.- Oh.- All right?
0:28:06 > 0:28:09For the mocha filling, you need to make creme patissiere.
0:28:09 > 0:28:12Start by heating up 400ml of milk
0:28:12 > 0:28:17and put 100g caster sugar and four egg yolks in a bowl.
0:28:18 > 0:28:20- There we are.- Lovely.
0:28:20 > 0:28:23Just going to whisk that together.
0:28:23 > 0:28:27If you can weigh me up 40g of corn starch as well.
0:28:27 > 0:28:31Obviously, this is going to be the thickener in the creme pats.
0:28:36 > 0:28:39Who needs a machine when you've got a Paul Hollywood?
0:28:39 > 0:28:40PAUL LAUGHS
0:28:40 > 0:28:44- Have you got...that's 40g there, yeah?- Yeah.- Lovely.
0:28:44 > 0:28:47And I've got some coffee essence there as well.
0:28:47 > 0:28:50This is quite strong coffee essence.
0:28:50 > 0:28:52- So, you need very little.- Yeah...
0:28:52 > 0:28:55Having made a mistake of adding too much once.
0:28:55 > 0:28:56PAUL LAUGHS
0:28:56 > 0:29:00- There you are.- I'm actually going to put a tablespoon in.
0:29:02 > 0:29:05- So, you're making a strengthened custard?- Basically, yeah.
0:29:07 > 0:29:08Thank you.
0:29:11 > 0:29:12Pop that back on the heat.
0:29:12 > 0:29:14Just going to cook this out a minute.
0:29:14 > 0:29:16Just to thicken it.
0:29:16 > 0:29:18Oh, smell that, Mary.
0:29:20 > 0:29:22- Mm.- Lovely, isn't it? - Bit of all right.
0:29:22 > 0:29:24It's all right, isn't it?
0:29:24 > 0:29:27Now, as it cools down, it will thicken a little bit more.
0:29:27 > 0:29:28I'm happy with that.
0:29:28 > 0:29:30Now, what I want to do first...
0:29:32 > 0:29:34Come to these for a brief minute.
0:29:34 > 0:29:37Pop these out, put them to one side.
0:29:39 > 0:29:42Now, over here I've got 200g of melted chocolate,
0:29:42 > 0:29:46which we're going to add to that custard mixture,
0:29:46 > 0:29:47but before I do....
0:29:47 > 0:29:49I know what you're going to do, you're going to dip the ends in.
0:29:49 > 0:29:52Just drop a little bit in there.
0:29:52 > 0:29:55Gosh, that makes them look very smart, doesn't it?
0:29:59 > 0:30:02Dip six of the pastry horns in the chocolate
0:30:02 > 0:30:04and then put them aside to set.
0:30:04 > 0:30:06Thank you.
0:30:06 > 0:30:10And I'm going to pour in this chocolate.
0:30:10 > 0:30:12Just stir that through.
0:30:12 > 0:30:14Now, this is a mocha.
0:30:14 > 0:30:16Look at that.
0:30:17 > 0:30:19Thanks, Mum.
0:30:24 > 0:30:27Put the creme patissiere in a bowl, cover and leave to cool.
0:30:29 > 0:30:30Thank you.
0:30:30 > 0:30:32That's one filling.
0:30:32 > 0:30:36For Paul's tutti-frutti filling, whip up 150g of double cream...
0:30:38 > 0:30:40..with 250g of ricotta.
0:30:42 > 0:30:46I'm going to add a little bit of limoncello to this as well.
0:30:46 > 0:30:47Have you ever tried limoncello, Mary?
0:30:47 > 0:30:50- I certainly have and I like it a lot. - PAUL LAUGHS
0:30:50 > 0:30:53- Please, nobody's been at the bottle. - Are you sure?- Yeah.
0:30:53 > 0:30:55It's not very cold. I like it when it's nice and cold, actually.
0:30:55 > 0:30:57You need a tablespoon.
0:30:59 > 0:31:01I'm just going to whisk these together.
0:31:03 > 0:31:04Happy with that.
0:31:04 > 0:31:08Then add 75g of mixed candied peel.
0:31:08 > 0:31:10- There you are.- Lovely.
0:31:10 > 0:31:14I'll bung that...put a few of those on the top, as well as the other ones.
0:31:14 > 0:31:17- I've got a bit to spare here, you can have that.- Lovely.
0:31:19 > 0:31:20And that is the basic fillings,
0:31:20 > 0:31:23you've got some limoncello, a bit of ricotta, you've got...
0:31:23 > 0:31:26- mixed fruits. Isn't that delicious?- Mm.
0:31:28 > 0:31:29Lovely.
0:31:29 > 0:31:32I'll get a load of this mixture.
0:31:32 > 0:31:35Because the mixed peel's in there, I need a bigger hole at the bottom,
0:31:35 > 0:31:38so, I'm just going to pipe in, all the way up...
0:31:40 > 0:31:42to the top. There's one.
0:31:42 > 0:31:43And what you could do, Mary,
0:31:43 > 0:31:46just get a bit of extra mixed peel and pop it onto the...
0:31:46 > 0:31:48I can do that.
0:31:50 > 0:31:54And finally, pipe the cooled mocha creme patissiere
0:31:54 > 0:31:56into the horns dipped in chocolate.
0:31:59 > 0:32:01Just about get them all on there.
0:32:01 > 0:32:05So, there you have it, my tutti-frutti cream horns
0:32:05 > 0:32:08and my mocha choca cream horns.
0:32:08 > 0:32:11- Looking forward to them, Mary? - They're magnificent. Can't wait.
0:32:22 > 0:32:24- Now, which one are you going to have?- Tutti-frutti.
0:32:24 > 0:32:26OK, there you go.
0:32:26 > 0:32:27I'm going to take this one.
0:32:27 > 0:32:29It does look spectacular, though.
0:32:29 > 0:32:30It should be.
0:32:34 > 0:32:35- Mm!- Mm.
0:32:35 > 0:32:36Mm!
0:32:38 > 0:32:42The candied fruits are different and they're special.
0:32:42 > 0:32:45Well, I love this with the chocolate, with the cream in there.
0:32:45 > 0:32:49Coffee, the flavour mixes really well with a very light puff pastry.
0:32:49 > 0:32:53This is fabulous, well done. Just the ticket.
0:33:00 > 0:33:03From a patisserie classic to one that's a little more obscure.
0:33:05 > 0:33:09For today's technical challenge we would like you to make
0:33:09 > 0:33:12nine identical mokatines.
0:33:12 > 0:33:16- You've got two hours. On your marks. - Get set.- BOTH:- Bake.
0:33:21 > 0:33:22What?
0:33:22 > 0:33:26I did actually see this in Mary Berry's recipe book.
0:33:26 > 0:33:28Did I read it? No.
0:33:28 > 0:33:31I thought, "Well, I'm not going to make that, that's really fiddly."
0:33:31 > 0:33:34- Didn't even read it.- No, I haven't heard of mokatines before, no.
0:33:34 > 0:33:37So a bit at a loss with this, really.
0:33:37 > 0:33:41Mary's mokatines wouldn't look out of place in a Parisian patisserie.
0:33:41 > 0:33:43Coffee-flavoured buttercream
0:33:43 > 0:33:46sandwiched between a light Genoise sponge
0:33:46 > 0:33:50and decorated with tiny rosettes of coffee creme au beurre.
0:33:52 > 0:33:55It was quite a tricky challenge, the mokatines.
0:33:55 > 0:33:58Quarter-final. Very tricky.
0:33:58 > 0:34:01- Right.- OK.- How is it done?
0:34:01 > 0:34:03We're going to do a Genoise to start with
0:34:03 > 0:34:06and I'm going to need three eggs, please.
0:34:06 > 0:34:10- Whole eggs?- Whole eggs straight in there. Lovely.
0:34:11 > 0:34:13Large eggs.
0:34:13 > 0:34:15Perfect.
0:34:15 > 0:34:17And then I'm going to whisk those with sugar
0:34:17 > 0:34:21and I need 75g of caster sugar.
0:34:23 > 0:34:25There you go, Mary.
0:34:25 > 0:34:29The eggs and sugar need whisking until they reach ribbon stage
0:34:29 > 0:34:33and, at the same time, weigh up 75g of plain flour.
0:34:35 > 0:34:37You'll know when ribbon stage is reached
0:34:37 > 0:34:39when the mixture is light and frothy
0:34:39 > 0:34:42and you're able to make a ribbon-like pattern on the surface.
0:34:42 > 0:34:44Let me just show you that.
0:34:46 > 0:34:50This has got to leave an impression when I lift the whisk up
0:34:50 > 0:34:52but it's got to sink back in again.
0:34:52 > 0:34:55Do it too much, like a meringue, the flour won't go in smoothly.
0:34:55 > 0:34:59So it's just sinking back in straightaway.
0:34:59 > 0:35:03I have ready 40g of melted butter here.
0:35:03 > 0:35:08It's essential that the butter is melted and just runny, but cool.
0:35:08 > 0:35:10Too hot and it will separate.
0:35:10 > 0:35:14Then sieve half of the flour into the eggs and sugar.
0:35:14 > 0:35:17And I'm going to fold that in, going round the outside,
0:35:17 > 0:35:19through the centre,
0:35:19 > 0:35:23and trickle the butter, half of it,
0:35:23 > 0:35:25round the edge.
0:35:25 > 0:35:26Like that.
0:35:26 > 0:35:29Going right at the bottom
0:35:29 > 0:35:31so that I don't get any pockets of flour.
0:35:31 > 0:35:34Fold in the remaining flour
0:35:34 > 0:35:36and trickle in the rest of the butter.
0:35:36 > 0:35:37That's it.
0:35:37 > 0:35:42Then pour the mixture into an 18cm tin which has been greased and lined.
0:35:42 > 0:35:45Pour that in. Again, not from a great height.
0:35:45 > 0:35:46If you do it from a great height,
0:35:46 > 0:35:49you lose all those air bubbles that you've got in.
0:35:51 > 0:35:54If there's a little pocket of flour,
0:35:54 > 0:35:57just give it a bit of a stir in the tin.
0:35:57 > 0:36:01The crime with making something like Genoise is to go on folding,
0:36:01 > 0:36:03then it separates.
0:36:03 > 0:36:07Now, that needs to go in my pre-heated oven which is 160
0:36:07 > 0:36:09and it'll take about 25 minutes.
0:36:09 > 0:36:11Keep an eye on it.
0:36:11 > 0:36:13It wants to be a pale golden on the outside
0:36:13 > 0:36:15and shrinking away from the side.
0:36:15 > 0:36:18Don't hang about with it. You've got to put it straight in the oven.
0:36:18 > 0:36:20So here goes.
0:36:20 > 0:36:22Gentle hand.
0:36:22 > 0:36:24And in we go.
0:36:24 > 0:36:27The key to a successful Genoise is technique.
0:36:27 > 0:36:31Get the method wrong and it's a recipe for disaster.
0:36:32 > 0:36:35Hopefully, that's how it's meant to be done, but I'm not too sure.
0:36:37 > 0:36:39It's a guessing game today.
0:36:46 > 0:36:48Flat. That's how it's looking.
0:36:48 > 0:36:51It's hardly light and fluffy.
0:36:51 > 0:36:54- What's up, love? - Everything's going wrong.
0:36:56 > 0:36:58- On the plus side... - It wasn't a Genoise to begin with.
0:36:58 > 0:37:01..that's an excellent orthopaedic mattress.
0:37:03 > 0:37:06That looks about right.
0:37:06 > 0:37:09Important that it's a good colour,
0:37:09 > 0:37:12springs back and it's shrinking from the sides
0:37:12 > 0:37:14more than a Victoria sandwich would do.
0:37:14 > 0:37:17We'll just leave that in the tin for five minutes or so
0:37:17 > 0:37:19- and then we'll turn it out.- OK.
0:37:19 > 0:37:22Now we're going to make some coffee butter icing.
0:37:22 > 0:37:26Sieve 225g of icing sugar in a bowl.
0:37:26 > 0:37:31Now, in the pan here, I've got 50g of melted butter
0:37:31 > 0:37:34and I'm going to add two tablespoons of milk.
0:37:34 > 0:37:36One.
0:37:36 > 0:37:37Two.
0:37:37 > 0:37:41And I'm going to add one tablespoonful of coffee.
0:37:42 > 0:37:44Once all the coffee has dissolved,
0:37:44 > 0:37:46mix it into the icing sugar.
0:37:51 > 0:37:54- Beautifully done. You can leave the spoon in it if you like.- OK.
0:37:54 > 0:37:58Cover the buttercream and allow it to stiffen up a bit in the fridge.
0:38:00 > 0:38:02Now it's creme au beurre time,
0:38:02 > 0:38:05and it's creme au beurre mocha.
0:38:05 > 0:38:07Start by making a simple sugar syrup
0:38:07 > 0:38:12with 40g caster sugar and two tablespoons of water.
0:38:12 > 0:38:16One. Two.
0:38:16 > 0:38:20And, so, on the stove
0:38:20 > 0:38:22and dissolving it first.
0:38:22 > 0:38:25And then the other ingredients. Can I have one egg yolk in a big bowl?
0:38:25 > 0:38:29That sounds a bit odd but that's how I want it.
0:38:29 > 0:38:31A creme au beurre is French buttercream
0:38:31 > 0:38:34and, so, what's different about our buttercream,
0:38:34 > 0:38:36it's just butter and sugar,
0:38:36 > 0:38:40whereas the French buttercream has added egg yolk,
0:38:40 > 0:38:43and it is very rich and very delicious.
0:38:43 > 0:38:47It's important that the sugar syrup is taken to the thread stage
0:38:47 > 0:38:49and doesn't turn to caramel.
0:38:49 > 0:38:52That's achieved when it forms a slim strand
0:38:52 > 0:38:54when pulled apart between two spoons.
0:38:54 > 0:38:56- That's it. There it is.- There it is.
0:38:56 > 0:39:00Thin thread. It's bringing up in a thread.
0:39:00 > 0:39:03Carefully whisk the hot sugar syrup into the egg yolk
0:39:03 > 0:39:05by pouring it slowly yet continually
0:39:05 > 0:39:09so they emulsify and the egg doesn't scramble.
0:39:11 > 0:39:14Then add 75g of softened butter.
0:39:20 > 0:39:22There we are. Creme au beurre.
0:39:22 > 0:39:26To make it mocha, add about two teaspoons of coffee extract.
0:39:26 > 0:39:32But go easy on it because the extract is really, really strong.
0:39:32 > 0:39:34Cover and chill in the fridge to firm up
0:39:34 > 0:39:39and bring out the coffee buttercream icing that was made earlier.
0:39:39 > 0:39:40That's lovely. How's that doing?
0:39:40 > 0:39:44That needs a bit of a Hollywood beat, I think. It's a bit stiff.
0:39:47 > 0:39:48Perfect.
0:39:48 > 0:39:52Use a serrated knife to cut the Genoise sponge in half.
0:39:52 > 0:39:56I often find it best to go around the outside,
0:39:56 > 0:40:00gently pressing it in in a sawing action.
0:40:00 > 0:40:02Try and get it even.
0:40:02 > 0:40:05Then all the way through there.
0:40:05 > 0:40:08I'm going to fill it.
0:40:08 > 0:40:10It's beautifully moist.
0:40:10 > 0:40:11I'll use about half that.
0:40:11 > 0:40:13It's been in the fridge.
0:40:13 > 0:40:17If it gets a little bit too hard, just give it a good beat.
0:40:17 > 0:40:20Put all of that in the middle.
0:40:20 > 0:40:22Spread it right to the edge.
0:40:22 > 0:40:25Right to the corners.
0:40:25 > 0:40:27And pop that on top.
0:40:27 > 0:40:29That seems fine. I think it will be better to ice the flat top
0:40:29 > 0:40:32so let's just turn that over.
0:40:32 > 0:40:34Now I'm going to make some fondant icing
0:40:34 > 0:40:37which I'm going to float in between my piping.
0:40:37 > 0:40:41Mary's icing needs to be a pouring consistency
0:40:41 > 0:40:45so, to start, take a 100g block of sugar paste.
0:40:45 > 0:40:50And I'm just going to chop that up a bit and just thin it down.
0:40:50 > 0:40:54You will only need a few tablespoons of water to slacken the sugar paste.
0:40:57 > 0:41:00I've got to add a little bit of brown colouring to that.
0:41:03 > 0:41:06Add enough to turn it a rich chocolate colour.
0:41:07 > 0:41:11That looks a good colour and perfect to flood.
0:41:11 > 0:41:13I'm going to pipe round the outside
0:41:13 > 0:41:14and so it'll just sit in the middle,
0:41:14 > 0:41:17so I'll just put that to one side.
0:41:17 > 0:41:21Trim the edges, then cut the sponge into nine equal squares.
0:41:21 > 0:41:23That's beautiful.
0:41:23 > 0:41:25With the remaining buttercream,
0:41:25 > 0:41:27skim the sides of each sponge square
0:41:27 > 0:41:30and dip them in chopped, toasted almond nibs.
0:41:30 > 0:41:33Put it in the nuts like that all the way round.
0:41:34 > 0:41:36There's one ready.
0:41:36 > 0:41:40Then I'm going to pipe round the creme au beurre
0:41:40 > 0:41:44and I've already filled one of the piping tubes.
0:41:44 > 0:41:46Thank you.
0:41:46 > 0:41:51Pipe tiny rosettes of the mocha creme au beurre around the bottom edge
0:41:51 > 0:41:53and the top of each mokatine,
0:41:53 > 0:41:56ensuring there are no gaps.
0:41:56 > 0:41:58There we are. Now we're ready for flooding.
0:42:00 > 0:42:03There we are. Just pour it into the middle.
0:42:03 > 0:42:07That's it. And it'll take its own level. There it is.
0:42:07 > 0:42:09And it has this beautiful shine.
0:42:10 > 0:42:12To meet Mary's high standards,
0:42:12 > 0:42:16the bakers needed to display absolute precision.
0:42:16 > 0:42:18I've been weighing out the icing,
0:42:18 > 0:42:20making sure there's exactly the same amount in each square.
0:42:20 > 0:42:24I am going all out to win the technical.
0:42:24 > 0:42:28This is so fiddly it's unbelievable.
0:42:28 > 0:42:30It could all rest on the placing of the icing.
0:42:32 > 0:42:35Never made a fondant icing.
0:42:35 > 0:42:37Is it meant to look...
0:42:39 > 0:42:44I think this is probably the worst day of baking to date.
0:42:45 > 0:42:48That's good, Mary. I'll do that with a toothpick now.
0:42:48 > 0:42:51- OK, right to the corners.- I will.
0:42:51 > 0:42:55They need to go into the fridge to chill down.
0:42:55 > 0:42:57And I think they look very stylish
0:42:57 > 0:42:59and they wouldn't look out of place
0:42:59 > 0:43:02in the window of a French patisserie.
0:43:02 > 0:43:05I think they look fantastic. We'll have them with a cup of tea later.
0:43:05 > 0:43:07- We certainly will.- I'll take them.
0:43:07 > 0:43:08- Do be careful.- Oh, yes.
0:43:08 > 0:43:10After all that work.
0:43:24 > 0:43:27Well, there are my mokatines. What do you think of them?
0:43:27 > 0:43:28I think they look great.
0:43:30 > 0:43:32Isn't that delicious, Mary?
0:43:32 > 0:43:36And the base of Genoise just makes it special.
0:43:36 > 0:43:38The coffee really lifts it up.
0:43:38 > 0:43:41The creme au beurre's delicious. Nice and creamy, silky.
0:43:41 > 0:43:44- They do look really smart. - Absolutely.
0:43:44 > 0:43:46They look fantastic.
0:43:46 > 0:43:48They taste even better.
0:43:50 > 0:43:55And now Mary has a speedy tip to line a round cake tin.
0:43:55 > 0:43:57What you do normally is you take the base
0:43:57 > 0:43:59and you run round with a pencil.
0:43:59 > 0:44:02In our house, everybody seems to pinch the pencils,
0:44:02 > 0:44:07so if you haven't got a pencil, just take a square of baking parchment
0:44:07 > 0:44:09and fold it like this.
0:44:09 > 0:44:13First fold it in half and make it as neat as you can, like that.
0:44:13 > 0:44:15And then over again. It looks as though I'm making a paper dart,
0:44:15 > 0:44:17but I'm not, I promise you.
0:44:17 > 0:44:21Then you fold it over again, like that,
0:44:21 > 0:44:25and then you fold it over again, like that.
0:44:25 > 0:44:27So, there we are. We've almost got our paper dart
0:44:27 > 0:44:31but what you do is you take the base of the tin
0:44:31 > 0:44:35and you just put it like that to the centre,
0:44:35 > 0:44:38then make a mark there with your nail,
0:44:38 > 0:44:41and then you just cut it round.
0:44:41 > 0:44:43If you're very strong, you can tear this.
0:44:43 > 0:44:45So it's really very, very quick.
0:44:45 > 0:44:50You open that out and you've got a perfect round.
0:44:50 > 0:44:54So, what you do now is you take the base of the tin
0:44:54 > 0:44:58and it's a good idea to actually butter that or grease it
0:44:58 > 0:44:59because this will slip about.
0:44:59 > 0:45:01So pop that in the base like that,
0:45:01 > 0:45:03then put the circle that you've done
0:45:03 > 0:45:08and all we do is just press that round neatly
0:45:08 > 0:45:12and you've got a perfect round and your cake won't stick on the bottom.
0:45:15 > 0:45:19For the quarter-final Showstopper, the bakers were challenged
0:45:19 > 0:45:22with a particularly demanding patisserie bake.
0:45:23 > 0:45:29Paul and Mary would like you to create a religieuse a l'ancienne.
0:45:29 > 0:45:32Now, this is a choux mountain.
0:45:32 > 0:45:36Think combination, looks-wise, of Bride of Christ and Davros.
0:45:36 > 0:45:41We want her to be at least three tiers of eclairs, also freestanding.
0:45:41 > 0:45:46- No dowelling, please.- No. - And decorated with buttercream.
0:45:46 > 0:45:48You've got four hours on the clock.
0:45:48 > 0:45:49- On your marks...- Get set...
0:45:49 > 0:45:51- Bake!- Bake!
0:45:52 > 0:45:56As one of the trickiest Showstoppers ever set by Mary and Paul,
0:45:56 > 0:45:59and a place in the semi-finals at stake,
0:45:59 > 0:46:03the bakers let their flavour combinations run wild.
0:46:04 > 0:46:08From lime and basil to bubble gum and peppermint.
0:46:10 > 0:46:14They had to make their religieuse stand out
0:46:14 > 0:46:16as well as stand up.
0:46:18 > 0:46:21Paul's candy-striped tower of eclairs is filled
0:46:21 > 0:46:25with a pistachio and raspberry creme patissiere
0:46:25 > 0:46:27and decorated with vanilla buttercream.
0:46:29 > 0:46:30A cracker of a bake!
0:46:30 > 0:46:33It's a big structure. It's got to support itself
0:46:33 > 0:46:36and it's got to taste good as well.
0:46:36 > 0:46:38But you're going to show us how to do it perfectly.
0:46:38 > 0:46:40We'll break it down in stages.
0:46:40 > 0:46:42Now, to start with, I need to make the sweet pastry.
0:46:42 > 0:46:46Weigh up 165g of plain flour
0:46:46 > 0:46:49and 25g of ground almonds,
0:46:49 > 0:46:53then 55g of caster sugar.
0:46:53 > 0:46:56Thank you. I'm just going to mix this together with my hand first.
0:46:56 > 0:47:00Now, I've got the 125g of cubed butter,
0:47:00 > 0:47:03which I'm going to rub in there, and then I need one egg to go in here.
0:47:03 > 0:47:07- And you just make that till it's like breadcrumbs?- Yeah.
0:47:07 > 0:47:09- That's coming together very nicely. - That'll do.
0:47:09 > 0:47:12Mary, can you crack an egg in there for me, please?
0:47:12 > 0:47:14Mind your hands.
0:47:14 > 0:47:17Thank you. Now, this is the binding agent in the pastry
0:47:17 > 0:47:21so I'm just going to whizz this round quickly to start with.
0:47:22 > 0:47:24Picking up all the bits in the bowl.
0:47:26 > 0:47:28And a little bit of flour, if you could.
0:47:31 > 0:47:34A couple of turns just to build up a little bit of gluten,
0:47:34 > 0:47:37a little bit of resistance in there and I'm happy with that.
0:47:39 > 0:47:43Cover the pastry in food wrap, then chill it for about an hour.
0:47:43 > 0:47:45Thank you.
0:47:45 > 0:47:49Now, the next thing we're going to prepare is the choux pastry.
0:47:49 > 0:47:54Now, I should have some water there, please. 500ml of water.
0:47:54 > 0:47:58I need 200g of unsalted butter, as well.
0:47:58 > 0:48:00Let's put a little pinch of salt in the water.
0:48:02 > 0:48:05Melt the butter in the hot water.
0:48:05 > 0:48:09Weigh up 260g of strong white flour...
0:48:09 > 0:48:11- Here you are. - Thank you very much indeed.
0:48:11 > 0:48:13..and beat four eggs in a bowl.
0:48:16 > 0:48:17Merci.
0:48:17 > 0:48:22I'm just going to throw my flour in there, my STRONG flour.
0:48:22 > 0:48:24- Right.- Give this a bit of a mix.
0:48:24 > 0:48:27Incorporate this into the butter-water solution.
0:48:27 > 0:48:29I think that's quite frightening for people who make eclairs
0:48:29 > 0:48:32for the first time because as soon as you add that flour
0:48:32 > 0:48:34to the hot liquid, you think,
0:48:34 > 0:48:37"Oh, it's all lumpy, curdled and horrible,"
0:48:37 > 0:48:39but it all comes back as soon as you beat it.
0:48:39 > 0:48:41It comes back beautifully smooth.
0:48:41 > 0:48:44That now has come together into a lovely roux.
0:48:44 > 0:48:47- Technically it's a panada, isn't it?- Yeah.
0:48:47 > 0:48:50But it is like mash. That's the consistency.
0:48:50 > 0:48:52It should feel like mash, look a bit like mash,
0:48:52 > 0:48:54and people should be able to relate to that
0:48:54 > 0:48:57if they've never made it before.
0:48:57 > 0:49:00Place the warm dough in a mixer and gradually add the eggs.
0:49:01 > 0:49:05Then spoon the choux mix into a piping bag.
0:49:05 > 0:49:07Now, I'm just tightening up the bottom.
0:49:07 > 0:49:11What I've done here, I've got fourteen 9cm lines,
0:49:11 > 0:49:15sixteen 12cm, and twelve 6cm lines.
0:49:15 > 0:49:19Using the templates as your guide, carefully pipe each eclair.
0:49:19 > 0:49:21All I'm doing when I'm piping this
0:49:21 > 0:49:24is running the nozzle along the bottom of the tray
0:49:24 > 0:49:27to keep it as round and cylindrical as I possibly can.
0:49:27 > 0:49:30If you try and pipe down, flat and run across,
0:49:30 > 0:49:32you flatten off the top of it.
0:49:32 > 0:49:34I'll do a bit of scraping.
0:49:34 > 0:49:36- I'll tell you what you could do for me, Mary.- What's that?
0:49:36 > 0:49:38Do the old wet finger at the end of the eclair for me.
0:49:38 > 0:49:41So, a wet finger just to...
0:49:41 > 0:49:44Just to dab them in, the little nipples at the end, if you like.
0:49:44 > 0:49:46Just to make them a perfect shape.
0:49:46 > 0:49:48I've found my vocation in life.
0:49:50 > 0:49:53- There we are.- Lovely.
0:49:53 > 0:49:56I've just made a couple of round ones which will go on the top.
0:49:56 > 0:49:58I'll just neaten that off a little bit.
0:49:59 > 0:50:01Right, in they go.
0:50:05 > 0:50:09Bake the eclairs for ten minutes at 200 degrees fan,
0:50:09 > 0:50:13then reduce the temperature to 170 fan for 25 minutes
0:50:13 > 0:50:15until they're golden-brown.
0:50:17 > 0:50:19The little fellows.
0:50:19 > 0:50:22Then the medium ones.
0:50:22 > 0:50:25Finally the bigger fellows.
0:50:25 > 0:50:27Now, what I need to do is get these off the bench
0:50:27 > 0:50:29cos I'm about to roll sweet pastry on this,
0:50:29 > 0:50:31so I just need to move these out of the way.
0:50:31 > 0:50:36- While I'm doing this, Mary, could you bring me the sweet pastry, please, from the fridge?- Right.
0:50:39 > 0:50:41It's nicely chilled down.
0:50:42 > 0:50:45Thank you. Now, I've got some discs over here.
0:50:45 > 0:50:50This represents the tiers of the religieuse as it is.
0:50:52 > 0:50:54So let's just knock out this pastry first.
0:50:54 > 0:50:58Roll it out until it's about half a centimetre thick.
0:50:58 > 0:51:02Keep it moving. A little dusting of flour again.
0:51:02 > 0:51:05Always start from the middle up, middle down.
0:51:05 > 0:51:09That way you ensure it's nice and even.
0:51:09 > 0:51:11That one will fit about there.
0:51:11 > 0:51:15Using different-sized templates, cut out four circles,
0:51:15 > 0:51:17one 18cm diameter,
0:51:17 > 0:51:19a 15cm,
0:51:19 > 0:51:20a 12cm
0:51:20 > 0:51:23and finally an 8cm.
0:51:23 > 0:51:27If you can't find these exact-sized things in your kitchen,
0:51:27 > 0:51:29you could always draw circles.
0:51:29 > 0:51:32Yeah. Very simple.
0:51:33 > 0:51:35It's important the pastry discs are flat,
0:51:35 > 0:51:39so bake them sandwiched between two sheets of non-stick paper
0:51:39 > 0:51:41and two baking trays.
0:51:41 > 0:51:44Place that over the top and that weight will hold the disc down
0:51:44 > 0:51:46to stop it from blooming up.
0:51:46 > 0:51:48I've heated the oven to 170 fan.
0:51:48 > 0:51:50It's going to go in for about 12 minutes.
0:51:50 > 0:51:53We're then going to take the paper off, and the tray,
0:51:53 > 0:51:56and then bake it again for about another 15, 20 minutes again.
0:51:56 > 0:51:59And that'll dry it out, make sure it's going to be nice and solid
0:51:59 > 0:52:00to go on the structure.
0:52:06 > 0:52:09Right. Let's bring out these discs. Look at those fellows.
0:52:09 > 0:52:12Flat as pancakes. Lovely colour.
0:52:12 > 0:52:16- Yep.- I'll leave them to one side. Now I'm going to make the creme pat
0:52:16 > 0:52:17for the filling. Two types of filling.
0:52:17 > 0:52:20One's going to be raspberry and one's going to be pistachio.
0:52:20 > 0:52:25To start, weigh up 200g of caster sugar and then add eight egg yolks.
0:52:27 > 0:52:32- And could you weigh me up 80g of cornflour as well, please?- 80g.
0:52:32 > 0:52:34I'm just going to whisk these together.
0:52:35 > 0:52:40And 80g of softened butter just put to one side.
0:52:41 > 0:52:43Gently warm 800ml of milk in a pan.
0:52:46 > 0:52:47OK.
0:52:48 > 0:52:53I'm going to drop some of this milk into the mixture
0:52:53 > 0:52:55to loosen it down a little bit first.
0:52:58 > 0:52:59Pour the rest of it in.
0:52:59 > 0:53:02- That's your 80g of butter. - Thank you.
0:53:02 > 0:53:05I'm going to cook this out a little bit.
0:53:05 > 0:53:08Using a balloon whisk, stir the mixture over a gentle heat
0:53:08 > 0:53:09until it thickens.
0:53:11 > 0:53:14Measure out two tablespoons of pistachio paste
0:53:14 > 0:53:17and two tablespoons of raspberry powder.
0:53:17 > 0:53:20It's thickening up nicely now, isn't it?
0:53:20 > 0:53:22If you could throw the butter straight in, please.
0:53:22 > 0:53:24As you can see, it's beautifully soft.
0:53:27 > 0:53:30Then divide the creme patissiere between the two bowls
0:53:30 > 0:53:32and thoroughly mix in the flavourings.
0:53:34 > 0:53:36Cover and refrigerate.
0:53:36 > 0:53:38Thank you. Lovely.
0:53:41 > 0:53:44OK, Mary, we've got all our choux buns here cooled and crispy,
0:53:44 > 0:53:48ready to be filled, and these are our fillings - the pistachio and the raspberry.
0:53:48 > 0:53:50Now, you've got a piping bag there with a nozzle on it.
0:53:50 > 0:53:53Wait a minute, I've never seen a nozzle like that before.
0:53:53 > 0:53:57- These are piercing nozzles. You use them for jam doughnuts.- Right.
0:53:57 > 0:54:00- Now, your job is pistachio.- Right.
0:54:00 > 0:54:03And this is not a race, Paul Hollywood.
0:54:03 > 0:54:06It's not a race, you're quite right.
0:54:06 > 0:54:09Fill half of the small, medium and large eclairs
0:54:09 > 0:54:11with the pistachio creme patissiere
0:54:11 > 0:54:15and the other half with the raspberry creme patissiere.
0:54:16 > 0:54:18OK, Mary, we've got all our buns filled.
0:54:18 > 0:54:20Now we need to think of the icing.
0:54:20 > 0:54:24So, if you could weigh me up 500g of sifted fondant icing sugar,
0:54:24 > 0:54:25which should be in there. Thank you.
0:54:25 > 0:54:29Now, fondant icing sugar gives a much better shine, doesn't it?
0:54:29 > 0:54:30I'm going to add the liquid.
0:54:30 > 0:54:35It's probably going to take about 50ml to 500g of the icing sugar
0:54:35 > 0:54:38to make a good, stiff icing.
0:54:38 > 0:54:41Slowly and carefully add cold water to the fondant sugar
0:54:41 > 0:54:43until it becomes a thick paste.
0:54:45 > 0:54:49Right, it's nearly there. It's quite a stiff mixture.
0:54:49 > 0:54:52The thing with icing sugar and fondant icing sugar,
0:54:52 > 0:54:55you've got to be really careful with the addition of water.
0:54:55 > 0:54:59If it's too runny, it'll just run off the top of the buns.
0:54:59 > 0:55:02Split the mixture and colour one half pink and one half green.
0:55:07 > 0:55:09Using a flat nozzle, pipe the green icing
0:55:09 > 0:55:12onto the pistachio-filled eclairs
0:55:12 > 0:55:14and the pink icing onto the raspberry ones.
0:55:16 > 0:55:18Ugh! Time, time, time!
0:55:18 > 0:55:22If making the component parts had tested the bakers...
0:55:22 > 0:55:23It's just... Oh!
0:55:23 > 0:55:26I'm not looking forward to this bit. I'm trying to avoid it.
0:55:26 > 0:55:29..now they had to take it up a level.
0:55:29 > 0:55:32Oh, I'm too nervous for construction!
0:55:32 > 0:55:35Hey. Get back!
0:55:35 > 0:55:38OK, stop shaking, stop shaking!
0:55:38 > 0:55:39This is the acid test.
0:55:39 > 0:55:41Off-kilter!
0:55:44 > 0:55:46- WHISPERS:- Please hold. Please hold.
0:55:46 > 0:55:50Ow! It's SO hot it's unreal.
0:55:50 > 0:55:52Ugh!
0:55:52 > 0:55:53Ooh, come on!
0:55:59 > 0:56:01No, no, don't do this to me.
0:56:05 > 0:56:07- NADIYA:- It's a little bit Leaning Tower of Pisa.
0:56:10 > 0:56:12OK, Mary, we've got some caramel here,
0:56:12 > 0:56:16which is obviously just sugar and water been caramelised.
0:56:16 > 0:56:19I'm just going to put a little bit of caramel on the bottom.
0:56:19 > 0:56:21I'm going to put a little bit on this.
0:56:21 > 0:56:24Using the caramel as glue, stick the longest eclairs
0:56:24 > 0:56:27on the largest pastry disc,
0:56:27 > 0:56:30alternating between the two flavours.
0:56:30 > 0:56:33Continue to stick the eclairs until you complete the bottom tier.
0:56:34 > 0:56:37Trim the tops so they are all an equal height.
0:56:40 > 0:56:44Repeat the process with the medium-sized eclairs
0:56:44 > 0:56:46and then with the smallest ones.
0:56:46 > 0:56:50- Well done.- Now we've got all our component parts at the moment
0:56:50 > 0:56:52and over there, in a piping bag,
0:56:52 > 0:56:54what I've done is knock up a quick buttercream.
0:56:54 > 0:56:58It's just butter, icing sugar and a little bit of vanilla essence.
0:56:58 > 0:57:01What I'm going to do is just use this to put the next level on.
0:57:01 > 0:57:03It's really a tasty glue.
0:57:03 > 0:57:05- WHISPERS:- It's a tasty glue.
0:57:07 > 0:57:11Carefully build the eclair tower tier by tier,
0:57:11 > 0:57:15before finally decorating with rosettes of buttercream
0:57:15 > 0:57:16around the outside.
0:57:20 > 0:57:22That does look absolutely stunning.
0:57:22 > 0:57:26An immense amount of work, but stunning.
0:57:34 > 0:57:39- That is your last masterpiece for this series.- I know.
0:57:39 > 0:57:41It's a bit sad really, but we've got to try it.
0:57:41 > 0:57:43But I don't want to ruin it too much!
0:57:43 > 0:57:46- Why don't you just take the top two? - There's a little diddy one.
0:57:48 > 0:57:49Mm!
0:57:50 > 0:57:53- That is delicious, you know. - So good!
0:57:53 > 0:57:57The flavour and the texture of the choux, the filling,
0:57:57 > 0:58:00the pistachio flavour's beautiful on it, and the icing.
0:58:00 > 0:58:04The raspberry is very, very sharp and I think that goes so well
0:58:04 > 0:58:09because the actual iced eclairs are very, very sweet.
0:58:09 > 0:58:11- Yeah, they are.- It goes very well.
0:58:11 > 0:58:13I really enjoyed the Masterclasses this year.
0:58:13 > 0:58:15I think some of the challenges were a little bit tricky,
0:58:15 > 0:58:18but we hope we've imparted enough knowledge
0:58:18 > 0:58:20for people to try it themselves.
0:58:20 > 0:58:23- And we've included lots and lots of tips.- That's true.
0:58:23 > 0:58:26- Till next year, Mary. - Till next year. Cheers.- Cheers.