Patisserie The Great British Bake Off


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Patisserie

Mel Giedroyc and Sue Perkins host the semi-final. The signature challenge requires the four remaining contestants to make a baked layered mousse cake.


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Our search to find Britain's finest amateur baker has taken us on an incredible journey.

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We have seen airbrushed cakes, we've seen macaroon topiary,

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we've seen croque-en-bouche skyscrapers.

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Now there are four bakers remaining.

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Welcome to the semi-final of The Great British Bake Off.

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Last week, the bakers got stuck into desserts.

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What level of stress? Give me a number between one and ten.

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-Nine and three quarters.

-Oh, my lord.

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This doesn't count as a roulade. It looks like a disaster area.

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Let's face it, I'm just showing off for the judges.

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-Jo won the Star Baker accolade...

-THEY APPLAUD

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-They are to die for.

-..and Holly had a narrow escape...

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It's over-baked, which has make it dry and claggy.

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..struggling to keep her place in the bake off...

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I'm really lucky, REALLY lucky.

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..but instead, the judges decided that Yasmin's time was up.

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This week, the semi-final...

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Now I'm feeling hurry-scurry coming on.

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..and the bakers must demonstrate

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a variety of new and different skills...

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-Don't know what has gone on.

-Can't believe I did that.

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..including the most sophisticated of all,

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croissant and Danish pastry dough...

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It's blooming hard work.

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If we don't get through today that's it. We're going home.

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..but which of these five exceptional home bakers have the talent and passion

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to fight for a place in the final of the Great British Bake Off?

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We're being British and going, "We want everyone to do well,"

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and actually we're all going, "Die, one of you, die!"

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This week, it's all about patisserie,

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which is a French word, roughly translates as,

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"Oh, I'm going to have to let the waistband out on my trousers."

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This competition represents the yin and yang of baking.

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You've got the bakers inside, sweating nervously,

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but on the outside you've got two presenters, pleased as Punch, calm as you like,

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just waiting to eat the whole lot.

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Bakers, good morning and welcome.

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We are one small step away from crowning Britain's best amateur baker.

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So we'll kick off with a signature bake

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and we're asking you to bake a layered mousse cake.

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Now, how many layers you produce is entirely up to you

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and also the filling is entirely up to you.

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We need the sponge to be light and moist,

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and we need the filling to be rich and creamy. That's a personal request.

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You've got two hours on the clock.

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On your marks...

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-Get set...

-Bake.

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With a place in the final within their grasp,

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the bakers know they have to deliver their very best to the judging table, in every challenge.

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I was panicking before I came in, I was getting really stressed

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cos it's the semi-final you, sort of, feel the pressure more.

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Cos I'm thinking so much that my head's too full of thoughts.

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You're thinking so much that you can't think.

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It's really stressful.

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Patisserie is a term used to describe delicate fancy cakes and pastries.

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The signature mousse cakes will be judged on their flavour,

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the bake and how they're layered and decorated.

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It's more important than ever to meet the expected high standards of the judges,

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acclaimed master baker Paul Hollywood

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and distinguished cookery writer and baker, Mary Berry.

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The sponge must be light and moist,

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the mousse must be creamy and thick

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and then finally, you can't just get away at this stage

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bunging a strawberry on the top.

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It has to have the finesse to finish off a great cake.

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Right now, they've got to up their game

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and with the final looming next week

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I'm expecting exceptional results today.

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Jo starts by making her sponge mix.

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The baked sponge will then form the structural layers of her mousse cake.

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Hello, Jo. Now, the smell of raspberries is overcoming us all.

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Tell us exactly what you're doing.

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I'm making a Gen... Gen...

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-Genoese?

-Genoese?

-Genoese sponge and I'm making a raspberry mousse for the middle.

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You're comfortable with the timing? It's quite tight...

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And I can see from the look on your face you're saying, "Please go away and leave me in peace!"

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For Jo, taking part in the bake off represents more than just a chance to indulge one of her hobbies.

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'When I got married I was only 17,'

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so I've never really had a career or anything

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and it would be nice if I could get the confidence

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to do something for myself afterwards.

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I really want to prove to myself that I can do this.

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This will be such a major achievement for me.

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Jo's hoping that her raspberry and strawberry mousse cake,

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layered with a technically challenging Genoese sponge,

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will book her a place in the final.

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The texture of a Genoese sponge is light and delicate

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and one of the most difficult to pull off.

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I don't make these lots at home. It's something quite new to me.

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Unlike a standard sponge, no raising agents are added.

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Instead, air is beaten into the mixture to create volume.

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I think there's more pressure because it's so important.

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If we don't get through today, that's it, we're going home.

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I'm certainly feeling it - I just need to grab a bowl, sorry.

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Definitely a tough challenge, time-wise.

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Not long to make something like this.

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Holly is also making a Genoese sponge.

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However, she's struggling to create the necessary foamy texture.

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I don't know what has gone on there.

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Dreadful. Ergh!

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I could have got away with it not looking perfect on week one,

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but week seven I can't,

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and I REALLY would love to be in the final,

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and I never thought I'd be like this kind of obsessed with it!

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-THREE!

-Yes, three! Well done.

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Since having children, Holly has taken a break from her career in advertising.

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-She is a methodical and precise baker.

-That's it.

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'My competitiveness comes out in being quite focused.'

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I have to focus when I'm working.

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'I'm the sort of person who likes to practise,'

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I know that if I don't practise something it usually will go wrong.

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I'm not someone who can wing it and I get quite upset if things don't go well.

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Holly's hoping that her weeks of meticulous planning

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and baking homework will pay off today

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with her white chocolate, hazelnut and raspberry Genoese mousse cake.

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-Hi, Holly.

-Hello.

-So, a Genoese is being made, is it?

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Yes, a bit of a disaster, it wasn't doing what it was supposed to.

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What was going wrong?

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It wasn't rising enough as it was being whisked,

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I thought it was going to be flat if it goes in like that.

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-You were doing it over hot water?

-Yes.

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-Could be the eggs.

-Not fresh enough?

-Yeah.

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A fresh egg makes more volume than an egg that you've kept for a long time

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because the whites go runny.

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A really fresh egg, when you crack it, the white clings to the yolk.

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Is your pan still boiling, or has it stopped boiling now?

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-Still boiling.

-I would just take it off the heat.

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You can over-boil it by putting too much heat underneath.

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-You only should put it on the least boiling water and that's it.

-Oh, OK.

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It's the first time I've ever made this particular type of sponge.

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What it is, it's one without butter.

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I think I probably did make one back in the dark ages, you know.

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In fact, Janet's signature mousse cake is untested.

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I don't think that's bad, actually.

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All this practising rubbish...

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looks a bit floppy, doesn't it?

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Shall we cut it in half and give half to you and your mummy?

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Grandmother Janet spent many years living abroad as a language teacher.

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She learned to adapt her baking to whatever ingredients were available.

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My baking is very haphazard.

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'I dip in the cupboard and if I haven't got enough'

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I'll find something else to put in...

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Look out for the train.

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'..I'm not into, like, to the ounce.

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'Raymond Blanc would say, "Oh, the last gram matters."'

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Well, tough, because I don't do that last gram!

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Janet has decided to make chocolate amaretto mousse cake

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with a notable difference.

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So, I'm making a shortbread base,

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thinking that if I make sponge on the base

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it could all flop when I get it out

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and then I thought I'll make my mousse, pipe on the mousse

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and then put a layer of cake,

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brush that with Amaretto liqueur,

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put another layer of mousse, another layer of cake...

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-Chocolate mousse, is it?

-Chocolate mousse

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-and then the Amaretto liqueur brushed on the...

-In the sponge.

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-Yeah.

-This is a recipe you've been making for some time

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-with a variation?

-With a variation.

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Experimental baker Mary-Anne

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once again attempts something unique with her bake.

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Instead of baking a cake and cutting it into thin layers,

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I'm just baking a very thin layer of cake,

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and just to make it a little bit more pretty

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I'm going to be doing a decor paste pattern in the sponge.

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Decor paste is made by mixing together unsalted butter,

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icing sugar, egg whites, flour and food colouring.

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It's then piped and frozen to set.

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I like doing something that's just a little bit different.

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It'll either work in my favour or against me.

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Sponge batter can then be spread on top without affecting the pattern.

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Can you find the pepper...

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in the drawer?

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Mary-Anne's passionate about inventing new recipes.

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She gets her ideas from her vast collection of new

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and historical recipe books.

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I've got pushing 700 recipe books

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and if I'm not baking I am reading about baking.

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'I have no formal qualifications.'

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All I've done is read an awful lot of books

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and I think, "Well, I know which end of a spoon is up,"

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so I have a go - sometimes it's great and sometimes it's not,

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but if it's not so great I've learned something.

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Her chocolate and orange mousse cake

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is created with joconde sponge layers.

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This is almost flourless and fatless,

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making it easy to manipulate for intricate bakes.

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The maverick of the group, Mary-Anne...

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What I'm fascinated to see,

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she's got orange and chocolate, colours representing the flavours,

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that pattern round the outside is going to be fantastic.

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As long as she manages to set everything in time,

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it could be a really beautiful thing.

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I'm thinking simple...

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well executed,

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could, actually, win against fancy, not quite so well finished off.

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That's what I'm hoping, anyway.

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OK, there's an hour remaining. Just one hour remaining.

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You're halfway through.

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For better or worse, here we go.

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SHE LAUGHS

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It's just not coming up like it does at home.

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In they go.

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Modern patisserie is a glamorous mix of high-tech design and creativity.

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With dramatic window displays and brightly coloured confectionary,

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this is baking at the highest level.

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The art of patisserie in Britain dates back to the Regency period,

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in the early 19th century.

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Favoured at the time by international royalty,

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Parisian chef, Marie-Antoine Careme,

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worked for the Prince Regent at the Royal Brighton Pavilion.

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It's a gloriously glamorous period in the history of food

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and a period when people are obsessed by food arts,

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by gastronomy, by the glamour of food.

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Careme was a very important innovator.

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He believed in actually building with food

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and created extraordinary follies, really, hermitages,

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fallen temples, ruins, made out of pastry and sugar,

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freely mixing all the decorative and architectural styles of the period.

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He wanted to shout, "Patisserie is art,

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"it's as important as a great building or painting,

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"a great piece of sculpture."

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It's not really the way that he pipes meringue that advances patisserie.

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It's the way he piles up the meringues in the shop window

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and the carriages stop to look,

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and that was really the key to his fashionability

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and the importance of his patisserie. It was food theatre.

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Cited as an early practitioner of this elaborate style of baking,

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Careme was unique,

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in that he documented his works in highly illustrated books.

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With these as reference, his artistic approach to patisserie

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continues to influence the work of patissiers today.

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Modern patisserie, it's all about glamour, sophistication,

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bringing the dream to the client,

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showcasing amazing display and, of course, all about the taste.

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In the old days, the clients,

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the most important thing was what the cake was going to look like.

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They didn't even start to think what it could taste like and that's a huge revolution now.

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People want the cake or the dessert to taste as good as it looks.

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There is more to patisserie than just making delicious cake.

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It's the whole concept, really, of sophistication and glamour.

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From the Regency kitchens to our modern chic confectioners,

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patisserie is one area of baking that is a true art form.

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Fab Four, you've got half an hour left.

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30 minutes on the baking clock.

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Yeah, they look nice, and they smell really lovely as well.

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To be honest, my second sponge isn't brilliant

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and I feel like I, kind of, already know what's going to happen.

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I'm just really, really upset with myself.

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-Oh, yeah.

-Oh, well done.

-It's a nice effect.

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I'm actually going to cut a strip of this

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and use it to line a spring-form pan

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-and then cut another circle and use that as the base...

-Yeah.

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..and then put the mousse in and have another circle

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-with the pattern showing on the top.

-A 360 pattern.

-Fantastic.

-Thank you.

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-It's brilliant - it's a cake and a children's activity centre! Perfect.

-Thanks.

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I am now painting the sponges

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with some highly alcoholic hazelnut liqueur, which is delicious.

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I'm just going to drizzle in some framboise,

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which is a raspberry liqueur, just a little bit of a taste, that's all.

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Time is ticking away.

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The bakers must make their mousse

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so they can start to construct their layered cakes.

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It's called iced chocolate Amaretto mousse.

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Everybody loves it,

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so, you can't go wrong if you make something people like, can you?

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Mousse is made by mixing the baker's chosen flavour with cream, sugar

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and then thickened with either beaten egg whites or gelatine.

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The mousse must be light and airy,

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but strong enough to support the sponge layers.

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Really, it is quite nerve racking!

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The only thing you can do

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is strengthen it with support of fruit round the outside

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to prevent that two layers on top concertinaing the sponge,

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so standing up fruit round the outside is a bit of a tip.

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This is the praline crumb.

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It didn't go brilliantly well at the start,

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but I think I've brought it back.

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The problem for me is that I have in my mind

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something which is not the reality.

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Make it up as you go along, really.

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With time running out, Mary-Anne has made a crucial mistake.

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I've put the sponge the wrong way round on half of it.

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I can't believe I did that.

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Bakers, the end is almost nigh.

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You've got 60 seconds left.

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They're leaning slightly.

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-Just don't say.

-OK.

-I reckon they won't even...

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-(They'll never know.)

-No.

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Bakers, time is very much up now.

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There is a mousse loose aboot this hoose!

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-And we're going to eat it.

-Yup.

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Mary and Paul's critique of the layered mousse cakes

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is crucial to the bakers' chances of making the grand final.

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Very nice.

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It's set well.

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I mean, it's set really well.

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Looks good, I think I would have liked another layer of sponge.

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The ratio to mousse,

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it should be equal and we've got much more mousse.

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A tad over generous.

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-It tastes lovely.

-Mm.

-It really does.

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Very clever idea to put the shortbread.

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-I thought it would be too thick, it isn't at all too thick.

-No.

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I think the overall appearance, it needed to be more polished,

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but the flavours are great.

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-Good.

-It's really nice.

-Good. OK, thank you.

-Well done.

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I think your Genoese, it's a little bit dry, but the flavour's great.

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-I think the praline's superb.

-The praline is excellent.

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I'm just debating whether it would have worked more as a flatter cake

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with less weight, with more mousse because the flavour of that mousse is fantastic.

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And also, I would have liked to see a raspberry glaze over the top.

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It doesn't look finished to me.

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The strawberries, although they're magnificent,

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-they're too big...

-Yes.

-..for the cake.

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-They will not give you the stability that you're looking for.

-Yes.

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If you halve a small one, it would give you the stability

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cos it would have the edge.

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-Thinner, structured layers would have been nicer than one big fat one.

-Mm.

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The Genoese is too dry.

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You must have lost a bit of height.

0:19:040:19:07

The mousse mixture, if you look carefully there are lumps of white,

0:19:070:19:10

but as we walked up to it, it certainly looked stunning.

0:19:100:19:15

-You wouldn't miss that on a tea table, would you?

-No.

0:19:150:19:19

-Oh.

-What happened to the other side?

0:19:250:19:27

Erm... We have beauty on the inside!

0:19:270:19:30

It's not just that I put it the wrong way round, no, no.

0:19:300:19:33

-I personally think this looks great.

-The mousse is very good.

0:19:330:19:36

Your sponge is baked well, it's very, very light

0:19:360:19:40

and I think you've done a... I think you've done a really good job.

0:19:400:19:44

-You've shown us so many skills.

-Thank you.

-Well done!

-Thank you.

0:19:440:19:47

Yes, they really liked it,

0:19:490:19:51

I'm really pleased that despite my gaffe, they enjoyed it.

0:19:510:19:55

They liked the flavour, actually.

0:19:550:19:57

I was pleased that they liked the Amaretto that was coming through the sponge,

0:19:570:20:01

that they liked the shortbread base, which was still nice and crispy.

0:20:010:20:05

So, it wasn't all bad at all, you know.

0:20:050:20:07

I thought that looked really good. They didn't.

0:20:070:20:10

That's quite difficult, now,

0:20:100:20:12

because I just don't have that standard they want.

0:20:120:20:14

I'm a bit disappointed about the comments, obviously they weren't the best.

0:20:140:20:18

So I'll have to just try a bit harder this afternoon.

0:20:180:20:22

With only three places in the final up for grabs,

0:20:290:20:32

the bakers now face the challenge they all fear...

0:20:320:20:35

the technical.

0:20:350:20:37

There is no time to prepare,

0:20:370:20:39

as the recipe is only revealed at the start of the timed challenge.

0:20:390:20:43

Today's technical challenge is one of my all-time favourites.

0:20:430:20:47

Iced fingers.

0:20:470:20:48

Indeed, and not just any iced fingers.

0:20:480:20:51

These are Paul Hollywood's own iced fingers. OK?

0:20:510:20:56

So we need 12 identical fingers.

0:20:560:20:59

We want them filled with cream and jam

0:20:590:21:02

and, as always, this one is going to be judged blind,

0:21:020:21:05

so Paul and Mary, I'm going to ask you if you'd mind leaving the tent.

0:21:050:21:09

-So please, on your marks, get set, bake.

-Bake.

0:21:090:21:13

All four bakers have been given the same ingredients.

0:21:150:21:18

The judges have stripped back the recipe

0:21:180:21:20

to put their knowledge and skill to the test.

0:21:200:21:25

Never in my life have I made an iced bun.

0:21:250:21:29

It's not a thing I'd be yearning to make normally,

0:21:290:21:31

but, you know, I might be converted.

0:21:310:21:34

I'm sure Mary and Paul must have had some sort of spy camera on me all my life

0:21:340:21:38

and just doing everything that I've never made before.

0:21:380:21:42

No, I've never made iced buns before,

0:21:420:21:44

mind you, I'd never made pork pies before and I got second in that, so...

0:21:440:21:49

it's all to play for.

0:21:490:21:50

The iced finger dough the bakers are working with

0:21:520:21:54

contains the additional ingredients of milk and sugar,

0:21:540:21:57

which gives the fingers a richer taste,

0:21:570:22:01

but these make the dough respond differently when being shaped and baked.

0:22:010:22:05

What I've learned from technical bakes

0:22:050:22:07

is don't mess with the instructions or ingredients, just do what it says.

0:22:070:22:13

Follow the rules.

0:22:130:22:14

Obviously you've got to get the dough really good

0:22:160:22:18

and get the elasticity and everything.

0:22:180:22:20

Oh, I'm not really great at the technical.

0:22:200:22:23

I know roughly how things should feel,

0:22:230:22:26

but I don't know the physics of everything.

0:22:260:22:28

Kneading stretches the gluten strands

0:22:290:22:32

created by mixing the flour and water together.

0:22:320:22:35

If the bakers cut short this process, the fingers will not rise properly.

0:22:350:22:39

I'm not 100% sure how he wants them to look at the end,

0:22:390:22:44

which is always tricky in the technical.

0:22:440:22:47

I've got an image in MY mind.

0:22:470:22:50

Whether that's what's in Paul's mind...

0:22:500:22:52

Now, there are several criteria I'll be looking for.

0:22:540:22:56

The first thing is the colour of the bun, it has to be cooked properly.

0:22:560:23:00

The second thing is the shape - all even, all the same size.

0:23:000:23:04

The icing must be perfect

0:23:040:23:06

and the texture of that bun must be lovely and soft.

0:23:060:23:10

Consistency is what they look for, especially in the batches and they want 12.

0:23:130:23:17

And when the judges ask for a batch

0:23:170:23:19

they want consistency across the batch...

0:23:190:23:22

..which is why I'm taking the time to make sure

0:23:230:23:25

that the dough is approximately the same weight,

0:23:250:23:29

about 85 grams in each one.

0:23:290:23:32

What are a few grams? But they will make a difference.

0:23:320:23:34

I just know he's going to have his eagle eye

0:23:340:23:38

looking for unequal looking buns.

0:23:380:23:41

(It's very quiet, isn't it?)

0:23:510:23:54

It's because the competition is now insanely intense.

0:23:540:23:57

-Have you all talked about...

-No.

-..openly?

0:23:590:24:02

We're being really British and going,

0:24:020:24:04

"No, we all want everyone to do so well,"

0:24:040:24:06

and actually we're all going, "Die, one of you, die!", you know.

0:24:060:24:10

So, it literally is very much the British bake off, isn't it?

0:24:100:24:13

-It so is.

-It's so British.

-So is.

0:24:130:24:15

All these mums going, "Oh, I just want everyone to do well."

0:24:150:24:18

No, you don't.

0:24:180:24:20

You want someone to leave.

0:24:200:24:22

MEL TITTERS

0:24:220:24:23

The shaped fingers go into the proving drawer.

0:24:280:24:30

The warm temperature accelerates the activity of the yeast.

0:24:300:24:34

This fermentation process produces carbon dioxide,

0:24:350:24:39

which should puff the fingers up to double their size.

0:24:390:24:42

They're not looking very high, you know.

0:24:440:24:47

I can't even remember what they're supposed to look like any more.

0:24:470:24:50

You know, you sort of buy one, don't you,

0:24:500:24:52

and you don't examine it really for height and width, so...

0:24:520:24:55

just going to have to hope they're OK.

0:24:550:24:57

OK, you're halfway through.

0:24:570:25:00

Never having made them before,

0:25:040:25:06

I don't know how much these are going to rise,

0:25:060:25:08

so I don't know if I've got them spaced far enough apart.

0:25:080:25:12

Well, you've just got to go for it at some stage.

0:25:120:25:15

For better or worse, get in and cook.

0:25:170:25:20

A perfect iced finger should be soft, light and airy.

0:25:310:25:35

Under-baked and they will be too doughy in the middle...

0:25:350:25:39

-(Oh, look at those.)

-Have to turn them round.

0:25:390:25:42

You see the end ones are getting a little bit burned.

0:25:420:25:44

How long have they been in? They need two more minutes, officially.

0:25:440:25:48

Over-baked and the batch will become tough and crispy.

0:25:480:25:52

-A good dollop of icing will cover a multitude of sins.

-Good.

0:25:520:25:56

Some are slightly darker than the others.

0:25:560:25:58

They're nice and light.

0:25:580:26:00

-Oh!

-They're not very dainty.

0:26:000:26:02

-Iced fingers aren't supposed to be dainty!

-Oh, right.

0:26:020:26:06

You've got to stuff your face with them. Look at that, the way it rips apart.

0:26:060:26:09

I'm salivating really badly.

0:26:090:26:12

Actually, they look OK. I'm actually quite happy with that.

0:26:120:26:15

15 minutes, Bake Off queens, for your icing and slicing.

0:26:150:26:19

Oops! The pips keep blocking up the nozzle,

0:26:260:26:29

so I'm going to try sieving it a bit.

0:26:290:26:31

I wasn't going to sieve it and then...

0:26:350:26:38

actually sat too long, watched everybody else and decided to.

0:26:380:26:42

I don't want to take any risks.

0:26:420:26:43

Oh!

0:26:470:26:49

Gosh, blooming hard work!

0:26:490:26:51

Now, to put the icing on top of the fingers you use the dip technique,

0:26:510:26:55

which is literally just dip in, run your finger across the top

0:26:550:26:58

and then leave it to set.

0:26:580:27:00

-That's what I'd call water icing...

-A water icing, yes.

0:27:000:27:03

-..a simple icing sugar and water.

-That's right.

0:27:030:27:05

-So this was Paul's way.

-Yes.

-This is dipping.

0:27:050:27:08

This is dipping. I don't like the dipped look.

0:27:080:27:11

I lost half of it on the table where it all dripped down.

0:27:110:27:15

I'll try and tidy this up a little.

0:27:150:27:17

I didn't trust myself to be able to dip into a thick paste,

0:27:170:27:22

so I thought I would put a line of icing across the top.

0:27:220:27:26

I'm quite good at making things look the same,

0:27:300:27:32

so even if they don't taste that good

0:27:320:27:34

I hope I'll get a couple of points for the fact they look similar.

0:27:340:27:37

I want to do the best icing I can, so I'm sort of smearing it.

0:27:400:27:46

-Boutique feminisation about to occur.

-Oh, I don't know, ooh.

0:27:510:27:56

A slight sense of, sort of, scar tissue, isn't there, with it? MARY-ANNE LAUGHS

0:27:560:28:00

-What you've done basically is you've made Frankenstein's buns.

-Yes.

0:28:000:28:04

Bakerettes, you've got 60 seconds left on the clock.

0:28:040:28:08

OK, fingers to the ends of benches.

0:28:240:28:28

Time up.

0:28:280:28:29

They're done, for better or worse.

0:28:290:28:32

Mary and Paul always judge the technical bake blind.

0:28:390:28:43

They have no idea which batch belongs to which baker.

0:28:450:28:48

-Gosh. Don't they look good?

-I'm pleasantly surprised.

0:28:540:28:58

They're a pretty even batch across the field.

0:28:580:29:00

They do smell very, very good, all of them.

0:29:000:29:04

The texture's good.

0:29:060:29:08

It's soft, it's got an equal colour.

0:29:080:29:11

The icing hasn't covered the whole top, but the idea is nice.

0:29:110:29:16

It's got a nice taste, hasn't it?

0:29:160:29:18

-Mm.

-It's very, very good.

-Absolutely delicious.

0:29:180:29:21

And it's SO soft.

0:29:210:29:23

-Nice amount of jam.

-The only thing I'd say was it needs more cream.

0:29:230:29:27

There is not enough cream in there. OK, let's move on to this one.

0:29:270:29:31

This one looks a little bit paler, a little bit fat.

0:29:310:29:34

There's a dough line that's running along the bottom,

0:29:340:29:37

which needed another couple of minutes. It's not quite done inside.

0:29:370:29:42

A bit tight at the bottom, isn't it?

0:29:420:29:44

The icing's nice enough.

0:29:440:29:45

The cream and jam's good.

0:29:450:29:47

It's a fairly uniform shape,

0:29:470:29:48

but it's the bake that's let that one down.

0:29:480:29:51

Now, this one, it's got more of a uniform icing on it,

0:29:520:29:55

although the icing was a little bit too wet,

0:29:550:29:59

that's why it's run down the side.

0:29:590:30:01

That's got a good bake, that one. It's nice and soft.

0:30:020:30:05

The texture's good. Some of them are a bit irregular.

0:30:050:30:08

-They all have to be the same size. OK?

-Mm.

0:30:080:30:11

These are nice, good even bake. Icing's not bad.

0:30:110:30:14

-Quite nice, this zigzag...

-Perfect size.

-..finish here, isn't it?

0:30:140:30:17

It's got a nice finish, bit of arty flair.

0:30:170:30:21

Just done. Another minute too less they wouldn't have been baked. As it is, they're baked fine.

0:30:210:30:26

These are far nicer than any...

0:30:260:30:28

..Shop bought ones.

0:30:280:30:29

Yes. I've never had such delicious ones. They really are good.

0:30:290:30:33

-Lovely and buttery.

-I think you've all done really well.

0:30:330:30:36

You should be very proud of yourselves.

0:30:360:30:38

That was the doughy one.

0:30:390:30:41

The judges must now make their final deliberation.

0:30:410:30:45

These two were good.

0:30:470:30:49

Two, three, four.

0:30:510:30:53

In fourth is this one here.

0:30:560:30:59

They were not quite done at the bottom.

0:30:590:31:02

In third place, we've gone for this one.

0:31:020:31:04

-Me.

-Normally you dip in and then run your finger along it.

0:31:040:31:08

They would have been fantastic. The flavour was very good, but it's purely

0:31:080:31:11

based on aesthetics with this one.

0:31:110:31:13

And number two, a little bit of originality with the jam,

0:31:130:31:17

absolutely delicious.

0:31:170:31:20

And that leaves Holly, number one. These are a great iced finger.

0:31:200:31:23

The bake, the colour, the texture,

0:31:230:31:26

-the flavour, it was all there. Well done.

-Well done, all of you.

0:31:260:31:30

-Well done, everyone.

-Yay!

0:31:300:31:33

'I'm really, really pleased.'

0:31:360:31:38

I really needed that after this morning.

0:31:380:31:40

I feel like I'm back on a level playing field

0:31:400:31:43

in an average position, because this morning didn't go so well.

0:31:430:31:46

I needed to do well this afternoon. I also need to do well tomorrow as well.

0:31:460:31:50

'It was a bit disappointing, you know, because I thought I'd done OK.'

0:31:500:31:56

I'm going to have to pull out all the stops tomorrow, I think.

0:31:560:31:59

'Could have been worse.'

0:31:590:32:01

I could have been bottom.

0:32:010:32:03

But, hey. Bring on tomorrow.

0:32:030:32:07

It's the showstopper, and the bakers' last chance to prove they're worthy of one of the three places

0:32:190:32:24

in the Great British Bake Off final.

0:32:240:32:26

Here we are, halfway through the semi-final.

0:32:300:32:33

-Who's in danger, who's looking good?

-I think Mary-Anne has come up and up.

0:32:330:32:37

Her cake was so professional.

0:32:370:32:41

Holly, I didn't much like her mousse cake,

0:32:410:32:44

and then in the iced buns she won, so she's picked herself up slightly.

0:32:440:32:48

Janet's failed on the iced bun, but her cake was fantastic.

0:32:480:32:52

-So, again, she's got it all to play for.

-Let's move on to Jo.

0:32:520:32:55

-She's in serious trouble.

-Her cake didn't have the finish.

0:32:550:32:59

She had a cream filling but there were lumps of unmixed cream in it.

0:32:590:33:03

But then you look at the iced bun challenge and I think she was second from bottom in that one as well,

0:33:030:33:08

so at the moment, Mary-Anne's fairly safe, but Holly, Janet and Jo are all in the danger zone.

0:33:080:33:14

Your showstopper challenge this week, ladies, we'd like you to make, please, a selection of pastries.

0:33:160:33:22

Danish pastries, pain au chocolat, or your simple

0:33:220:33:25

all-butter croissant, but we'd like you to make all the pastries, please, out of the same dough.

0:33:250:33:31

And that dough, when put in the oven, needs to be crispy and golden on the outside

0:33:310:33:35

and it needs to be soft and buttery on the inside.

0:33:350:33:37

And you'll know, as experienced home bakers, that this process takes a long time.

0:33:370:33:42

So, bakers, on your marks,

0:33:420:33:44

-get set...

-Bake.

0:33:440:33:46

The bakers are producing three different types of pastries, all to be made from the same dough.

0:33:460:33:53

This dough, known as layered or laminated pastry,

0:33:530:33:56

is labour-intensive and technically demanding.

0:33:560:34:00

It's created by repeatedly rolling and folding alternate layers of butter and dough.

0:34:000:34:05

This particular showstopper is, for me, the hardest one we've had so far.

0:34:050:34:10

You have to make your dough, you have to fold the dough,

0:34:100:34:13

you have to choose your shape, you have to roll it out to a perfect level,

0:34:130:34:17

then you have to choose your filling, then prove and bake.

0:34:170:34:20

It's difficult to get to perfection. It's all about the stages.

0:34:200:34:23

I'm looking for some unusual shapes and a very professional finish.

0:34:230:34:28

They should be well risen, a lovely golden brown,

0:34:280:34:31

so they've got to look right, they've got to taste really special.

0:34:310:34:36

First they make their dough, a classic sweet bread dough made from flour, yeast, salt, sugar and water.

0:34:360:34:44

This is kneaded until elastic.

0:34:440:34:47

It could all go wrong at any point, really.

0:34:470:34:50

I mean, this probably is the most essential bit.

0:34:500:34:53

To get the base of the dough, you've got to have a good foundation to then have a good pastry.

0:34:530:34:58

Jo is making a classic pain aux raisins, chocolate twists

0:34:580:35:03

and her own original invention, a banana and raisin pastry.

0:35:030:35:07

The banana and raisin, how are you putting that into the Danish? As a pain aux raisins style?

0:35:070:35:12

-As a, you know, the folded one...

-Oh, right, got you.

0:35:120:35:14

-The square with the bits folded in.

-Yeah. Mm.

-Fantastic.

0:35:140:35:17

I think banana and raisin works a treat.

0:35:170:35:19

I've never had a banana and raisin one before.

0:35:190:35:23

I've had an apple and raisin one.

0:35:230:35:25

I adapted it with a banana because I thought that might be quite nice.

0:35:250:35:28

- What yeast did you use in your...? - I used the fast action.

0:35:280:35:33

- We've learnt which Paul liked best. - It's a good tip for me.

0:35:330:35:36

The bakers now need to introduce a layer of butter into their bread dough.

0:35:360:35:43

Are you having that as well?

0:35:450:35:46

Yeah, it has to have a pound of butter.

0:35:460:35:48

Oh, my...

0:35:480:35:50

This is an obscene amount of butter!

0:35:520:35:55

The dough is wrapped around the slab of butter.

0:35:550:35:58

This is the way I do it. Just get it into a block and then you make sure that every bit of pastry has got

0:35:580:36:05

the same amount of butter in it, and the same amount of layers.

0:36:050:36:10

The bakers then roll the pastry out.

0:36:100:36:13

You don't want the butter to start melting

0:36:150:36:19

and you want to keep it quite firm because it'll then stay in layers when you fold it.

0:36:190:36:23

If it starts warming up, it will sort of ooze out of the edges.

0:36:230:36:28

Next it is folded...

0:36:280:36:30

covered with cling wrap...

0:36:300:36:34

and left to rest in the fridge.

0:36:340:36:36

This process is repeated at least three times over four hours to create the layers.

0:36:360:36:43

I've never made croissants or Danish pastries before

0:36:430:36:46

and I think it's such a laborious process.

0:36:460:36:49

If someone else can make something better than you can then you should probably buy it.

0:36:490:36:53

Holly is making apricot, macadamia and white chocolate pinwheels,

0:36:530:36:57

almond croissants and apple, raisin and cinnamon plaits.

0:36:570:37:01

-How's it going?

-Not too bad.

0:37:010:37:03

I can tell when you look at this in particular, now what you're looking for is a marble, and you can see

0:37:030:37:10

the marble in there, which is an indication of a decent dough.

0:37:100:37:15

The dough now needs to prove in the fridge for 12 hours.

0:37:150:37:20

The cold temperature allows the gluten to relax while the yeast causes the dough to rise.

0:37:200:37:26

The croissant. It's about as Francais as striking, smoking and randomly shrugging.

0:37:310:37:37

Bouf! Ah, mais non. In fact, the mythology and history of the croissant

0:37:370:37:42

is as rich, multi-layered and intriguing as the pastry itself.

0:37:420:37:46

What we do know for sure is that the croissant

0:37:470:37:50

is not French. Sweet pastry was brought back to medieval Europe

0:37:500:37:53

from the Middle East by soldiers returning from the Crusades,

0:37:530:37:56

and croissant-like pastries were being consumed in Austria

0:37:560:37:59

long before there is any record of their arrival in France.

0:37:590:38:02

According to one legend, the story of the croissant began in Vienna in 1683.

0:38:020:38:09

Some bakers, working through the night, heard digging,

0:38:090:38:12

and Turks were discovered trying to tunnel under the city wall.

0:38:120:38:16

In honour of this, a pastry was created to represent the crescent on the Turkish flag

0:38:160:38:21

and named the kipferl, meaning crescent.

0:38:210:38:24

In the late 1830s, the Boulangerie Viennoise opened in Paris and began

0:38:240:38:30

selling kipferl, which quickly adopted the French equivalent name of croissant, also meaning crescent.

0:38:300:38:35

Around the turn of the 20th century, it evolved from the brioche style

0:38:350:38:39

dough of the kipferl into the light puff pastry we know today.

0:38:390:38:43

Since then, we've added almonds, chocolate, even cheese,

0:38:430:38:47

all 20th-century additions to the original.

0:38:470:38:49

Whatever the truth about their origins, croissants have been sold and baked here

0:38:510:38:55

in Paris since the middle of the 19th century, where they sold

0:38:550:38:58

like hot pastries to members of the aristocracy,

0:38:580:39:01

and one of the first places to bake them was right here, in the heart of the city.

0:39:010:39:05

The same amount of pastry, fifty-fifty.

0:39:170:39:21

'Although the rolling is now done by machines, this part of the process used to be a gruelling task,

0:39:210:39:27

'with French patissier chefs hand rolling large volumes of dough until thin sheets of pastry were formed.

0:39:270:39:34

'Still today, the most difficult part of the process is done by hand.'

0:39:340:39:39

And I'm going to do it in six seconds.

0:39:470:39:49

So I'm thinking you stretch it, and that's going to break in a minute.

0:39:490:39:53

-And then...

-Then you roll.

-Roll it.

0:39:530:39:55

This is the fattest croissant that ever was.

0:39:550:39:58

This is a British croissant.

0:39:580:40:00

I think we've found out that when it comes to this particular pastry,

0:40:010:40:06

it's very much England nil, France 1. Well done, you lot.

0:40:060:40:10

I'm very sad to see my croissants aren't there. Very sad. But these are yours. Let's try them.

0:40:130:40:18

-OK.

-Mm.

0:40:180:40:21

Mm. It's the best.

0:40:210:40:24

-So you do speak English?

-Only that.

0:40:330:40:36

While the dough is still resting in the fridge, the bakers begin to prepare their fillings.

0:40:450:40:49

I'm just making the caramelised bananas there for my topping,

0:40:540:40:58

and creme patissiere for my pain aux raisins and my chocolate twists.

0:40:580:41:03

That's looking nice now. That's just how it should be.

0:41:030:41:06

Beautiful.

0:41:060:41:08

Creme patissiere is a classic French custard filling, stabilised with flour.

0:41:080:41:12

It's technically challenging, as the mix needs to come off the heat at exactly the right moment.

0:41:120:41:18

Too thick, it becomes claggy when baked. Too loose and it will leak out of the pastry.

0:41:180:41:24

I wish this stuff would hurry up and thicken.

0:41:240:41:26

I'm stirring it quite carefully, and I don't want a pan of scrambled eggs.

0:41:260:41:32

It's just using a lot of time, but if I don't do it I don't have

0:41:320:41:35

pain aux raisins, so it's Hobson's Choice, really.

0:41:350:41:39

Janet is going for the classic French trio -

0:41:390:41:42

together with pain aux raisins, she's also baking plain croissants and pain au chocolat.

0:41:420:41:48

You've got creme patissiere in there and you're being very careful to keep it at a low temperature.

0:41:480:41:53

-Yes.

-The essential thing is not to overheat it and to stir all the time.

-Yes, that's right, yes.

0:41:530:41:58

Because if you over-cook it, you'll get a very nasty texture.

0:41:580:42:03

I'm quite sure you're not going to do that.

0:42:030:42:05

No. That's why I took it off the thing while we're talking.

0:42:050:42:09

I prefer savoury things over sweet things and although I think the two

0:42:090:42:15

sweet flavours I've got lined up are really nice, I wanted one for me.

0:42:150:42:19

For her pastries, Mary-Anne's creating raspberry rose Danishes,

0:42:190:42:24

praline spirals and also savoury Alsatian plaited Danishes.

0:42:240:42:29

-Hello.

-Hi, Mary-Anne.

-Mary-Anne.

0:42:290:42:31

-Hi.

-Now, Mary-Anne, you're the only one to do a savoury Danish pastry.

0:42:310:42:35

Yeah. It comes from the Alsace region of France.

0:42:350:42:39

They make a kind of pizza, usually with very thin bread dough and a bit of creme fraiche, onion, bacon

0:42:390:42:47

and goats' cheese, so I thought I'd take that and transfer it to the filling of a Danish pastry.

0:42:470:42:53

It's interesting. I am really looking forward to this.

0:42:530:42:55

That's a bit of a "could be good, could be bad" when Paul says "interesting".

0:42:550:42:59

-Good luck.

-Thank you very much.

-Go for it. See you later.

-Thank you.

0:42:590:43:04

She certainly is the one who always experiments and pushes the boat out,

0:43:050:43:10

-and usually it works.

-Yes.

0:43:100:43:13

I could look at the fillings and go no, no, no, don't like that, don't like that.

0:43:130:43:17

But Mary-Anne's surprised me in the past, so I'm reserving judgment

0:43:170:43:21

because I've never heard of those fillings before.

0:43:210:43:24

I just expect to be wowed.

0:43:240:43:27

OK, there's an hour remaining, bakers.

0:43:270:43:30

The chilled doughs finally come out.

0:43:300:43:35

While in the fridge, the dough has also been proving and should be double in size.

0:43:350:43:40

Could have been a bit puffier, but I did wrap it quite tightly because the two times that I've practised

0:43:420:43:48

this dough, it's burst out of the Clingwrap and it's dried out where it's been exposed to the air in

0:43:480:43:54

the refrigerator, so I really didn't want that to happen, so wrapped it

0:43:540:43:58

quite tightly and that might have constricted it a bit.

0:43:580:44:01

I'm just going to cut it into

0:44:010:44:03

three so that I know what I've got for each section of pastry.

0:44:030:44:07

To make a croissant, the dough needs to be cut into a triangular shape.

0:44:070:44:13

I looked up on the internet what the size should be and then I tried a few different sizes

0:44:130:44:18

and decided that 28 centimetres long by 12 centimetres across was the optimum size.

0:44:180:44:26

I've practised the shaping quite a bit at home because it's quite hard to do, frankly.

0:44:260:44:31

So I wanted to sort of prove I could make a croissant, but it's not easy.

0:44:310:44:37

Come on. Don't let me down.

0:44:370:44:40

I rolled mine up and I don't know whether they were too wide for the length or something.

0:44:400:44:46

Anyhow, they're proving to be a disaster.

0:44:460:44:48

They're not very well shaped.

0:44:480:44:50

You know, I'm looking at Holly's and I wish I hadn't looked.

0:44:500:44:53

45 minutes to go. The bakers shape and fill their pastries.

0:45:000:45:06

Really, these three pastries are the embodiment of the bake off

0:45:060:45:09

to me because the raspberry rose one reminds me of Mary because it's pink and delicate,

0:45:090:45:15

and then I've done praline because of Paul, who said last week he quite liked it.

0:45:150:45:19

Shameless attempt to curry favour with the judges.

0:45:190:45:23

Janet, I've been admiring your buns from afar and, quite frankly, they're so large,

0:45:230:45:27

you can be at any point in the tent and be aware of their beauty.

0:45:270:45:31

-I mean, look at that. That's a lovely bit of pastry.

-I really hope they'll be nice.

0:45:310:45:35

They probably should have been an inch wide, but I thought, what the hell, I might as well use the lot.

0:45:350:45:41

OK, this is your Danish countdown, 25 minutes remaining.

0:45:410:45:46

At home, I might leave them to rise a little more, but I just don't have time.

0:45:500:45:55

The pastries start to go into the oven.

0:45:550:45:59

Pray and behave yourself.

0:45:590:46:01

However, varying bake times due to the different fillings

0:46:010:46:04

means that the bakers now face a very tricky, staggered and finely balanced last hurdle.

0:46:040:46:10

'I don't feel too confident at all.'

0:46:120:46:15

Janet's going for the classic French trinity, I think.

0:46:150:46:20

Looking at what she's doing currently with the pains au chocolat,

0:46:200:46:24

they're going to be from the Land of the Giants.

0:46:240:46:27

-They're going to be huge, aren't they?

-They'll be colossal.

0:46:270:46:31

I think all of them at the moment have come up with some great flavours.

0:46:310:46:35

Some, for me, I'm more attracted to than others,

0:46:350:46:38

-but it's all about baking now. That's the crucial bit.

-Yeah.

0:46:380:46:43

Getting better done the other way round.

0:46:450:46:49

I'm just hoping they're cooked all the way through because that's been my major issue with them at home.

0:46:590:47:04

That one's unravelled. That's not good.

0:47:040:47:06

Just give them a couple of minutes more, you know.

0:47:060:47:10

Don't want them to say, "Mm, doughy!"

0:47:100:47:13

Bit to go yet.

0:47:140:47:17

I'm not cutting it fine at all!

0:47:180:47:21

Obviously, when there's so many different components, there's sugar

0:47:230:47:27

in all of them, so you don't want to over-sweeten anything,

0:47:270:47:30

but then you don't want it to taste bland either. It's really... it's quite nerve racking.

0:47:300:47:35

OK, that's one minute remaining.

0:47:380:47:41

That's it. Done.

0:48:070:48:09

OK, that's time up. The baked French goods to the end of your benches, please. Thank you.

0:48:100:48:16

The semi-finalists have endured seven weeks and 21 demanding bakes.

0:48:400:48:47

Their fate now rests on the judging of this showstopper.

0:48:470:48:51

OK, Holly, you're up first.

0:48:510:48:54

They look so professional, all evenly brown. Don't they look lovely?

0:48:550:49:01

I think they look absolutely stunning.

0:49:010:49:03

I think they really do. The lamination on the Catherine wheel, it just hasn't done it inside.

0:49:030:49:10

You can see a couple of the layers where they haven't baked.

0:49:100:49:13

It's probably down to you. The oven's been slightly too hot.

0:49:130:49:16

The croissant especially is difficult to make with almond inside it.

0:49:160:49:20

You can see you've got a beautiful structure inside. These are really tricky to make properly.

0:49:200:49:25

Lovely. Really nice.

0:49:260:49:29

So buttery and light.

0:49:290:49:30

I like the apricot ones.

0:49:300:49:33

The apricot is strong. Each one of those

0:49:330:49:35

is beautifully neat. I should have been standing over you to learn how to do that.

0:49:350:49:39

- It really is beautiful. - There was a ruler involved.

0:49:390:49:42

- I saw it. - I missed out on that.

0:49:420:49:43

It was like a geometry lesson.

0:49:430:49:45

I kid you not, they are great specimens of pastries. Well done.

0:49:450:49:50

Well done, Holly.

0:49:500:49:52

So, Janet.

0:49:530:49:55

Gosh, that's a basket of bounty, isn't it?

0:49:550:49:59

I'm afraid, excessively large.

0:49:590:50:03

How many do these feed?

0:50:030:50:04

-A hungry person.

-The croissant is a poor shape.

0:50:060:50:09

-Yes, I know.

-The top of your triangle has to be about four or five inches.

0:50:090:50:14

The bottom, you can take down to 12 inches.

0:50:140:50:16

What you then do is roll it all up and that gives you the layers.

0:50:160:50:19

What's happened is that you've basically got quite a fat triangle and you've rolled it up

0:50:190:50:24

-and it's quite thick.

-Yeah, I didn't know how much one could handle the pastry, you know.

0:50:240:50:29

This one looks great. It's just massive.

0:50:290:50:32

Cutting your Catherine wheel, it's lovely and spongy.

0:50:320:50:36

I could have done with a little more fruit in here.

0:50:360:50:40

Did you over-cook your creme patissiere?

0:50:400:50:42

It was thick, spreadable.

0:50:420:50:44

-It's thickened up too much. Stodgy.

-Oh, sorry.

0:50:440:50:47

It's very difficult because it's bound to thicken up with the intensely hot oven.

0:50:470:50:51

The bake on those are OK. The lamination is fantastic.

0:50:510:50:54

The flavour's good on all of them. It's down to the shape.

0:50:540:50:57

-That is purely your downfall, the shape.

-Yeah, I know.

-Thanks very much.

-Thank you.

0:50:570:51:02

Well done, Janet.

0:51:020:51:04

Mary-Anne.

0:51:050:51:07

This is more the savoury style of things, savoury meets sweet.

0:51:110:51:17

They haven't quite cooked properly.

0:51:170:51:19

They're quite raw inside.

0:51:190:51:20

-Yeah.

-Which is a bit of a shame. This is the rose, isn't it?

0:51:200:51:24

Mm. Raspberry and rose.

0:51:240:51:26

The moment you get your nose there, it's roses.

0:51:260:51:29

-That's amazing how you got that through.

-Isn't it?

-And it's delicate as well.

0:51:290:51:33

-This is bacon, caramelised onion and goats' cheese?

-Yes.

0:51:330:51:37

-It's a nice idea. The flavours are great.

-Tastes good.

0:51:370:51:41

I am getting the crisp, it's just slightly underdone inside.

0:51:410:51:44

It's very sad about your sort of Catherine wheel.

0:51:440:51:46

-It's sort of come open.

-It's very difficult with that amount of paste,

0:51:460:51:50

though, to bind. It'll never do it in a million years,

0:51:500:51:53

because of the amount of filling. I mean, at the end of the day,

0:51:530:51:56

-it's down to the bake.

-Yeah.

-It's down to the finish

0:51:560:51:59

and the bake that was lacking on this one. Some of the flavours

0:51:590:52:02

that you got are unique and have worked,

0:52:020:52:04

-but it's down to the bake itself. Thanks very much.

-OK. Thank you.

0:52:040:52:07

Well done, well done.

0:52:070:52:10

I think they all look fantastic.

0:52:160:52:19

-Thank you.

-They just look so tempting.

0:52:190:52:23

And they're so lovely and shiny and polished, aren't they?

0:52:230:52:26

-I can tell you now, from the structure, they are fantastic.

-Oh, thank you.

0:52:260:52:30

The structure is absolutely spot-on.

0:52:300:52:34

It's crunchy, done just as brown underneath as it on top.

0:52:340:52:39

That pain aux raisins is delicious. You've got a crispy outside, golden brown, you've decorated it

0:52:390:52:44

with the jam, you spun some icing sugar on it as well.

0:52:440:52:48

And the texture, the flake inside,

0:52:480:52:51

is impressive.

0:52:510:52:54

-I'm gobsmacked. I really am. I think they're lovely.

-They really are very good, Jo.

0:52:540:52:58

-Well done.

-Thank you.

-Thanks, Jo.

0:52:580:53:01

-Thank you.

-Well done, Jo.

0:53:010:53:03

If I hear the words "I'm through", it'll be better than what Paul's just said to me

0:53:030:53:06

just now, with my bakes, and that was pretty awesome.

0:53:060:53:09

I just really hope that I'm now in for next week

0:53:090:53:11

and I hope that my mousse cake doesn't go too much against me.

0:53:110:53:15

So it wasn't the best feedback ever.

0:53:150:53:17

Could I have blown it at the last fence? Who knows? I don't know.

0:53:170:53:22

There's a time for everyone to go,

0:53:220:53:24

and for me in this competition, today might be that day.

0:53:240:53:28

Paul and Mary must now look back over the bakes to decide who will miss out on the grand final.

0:53:310:53:38

So, Paul and Mary, before you are the 12 clinchers to decide

0:53:380:53:44

who is going to go through to the final.

0:53:440:53:46

I mean, Jo, I thought her cake yesterday was very weak. It wasn't sweet enough.

0:53:460:53:52

Structurally it wasn't sound, and you look at

0:53:520:53:54

the iced bun challenge, she was second from bottom.

0:53:540:53:57

-But today...

-Just so good. She was the only one to get the pinwheel right.

0:53:570:54:03

Jo has created a miracle.

0:54:030:54:05

Only something of that quality could save her.

0:54:050:54:08

-And then Holly.

-This week, although her layered mousse cake was all right, it wasn't spectacular

0:54:080:54:13

and I'd certainly put it in second from bottom.

0:54:130:54:16

But, with her pastries today, I think she could be saved.

0:54:160:54:19

Where do you stand on Janet?

0:54:190:54:21

Janet yesterday, I quite liked her layered cake.

0:54:210:54:24

-She came bottom in the iced buns.

-She came bottom,

0:54:240:54:26

and again, today, she struggled a bit with the pastries.

0:54:260:54:30

They really are huge.

0:54:300:54:32

That croissant's more like a neck support.

0:54:320:54:34

It's a shame, because the flavour of the pastry is OK.

0:54:340:54:37

Mary-Anne yesterday, she did that very beautiful cake with the orange swirls on the top.

0:54:370:54:43

Mary-Anne, going from being the only in the position of safety

0:54:430:54:46

has jeopardised that because these weren't baked.

0:54:460:54:48

No, they're not baked. They're quite raw inside.

0:54:480:54:51

So Janet, who struggled over the weekend, and who's come up with something that needed to be better,

0:54:510:54:57

and Mary-Anne, who started high and then just dropped.

0:54:570:55:00

-OK. Well, we'll leave you to your deliberations.

-Go confer.

0:55:000:55:05

Firstly, congratulations, all four of you. Normally, at this point,

0:55:240:55:28

we'd announce a Star Baker, but the judges really feel that you all deserve

0:55:280:55:32

a special commendation and that no-one should be singled out because you are all semi-finalists.

0:55:320:55:38

So well done.

0:55:380:55:41

OK. Now, you know we can't take all four of you with us into next week's final.

0:55:410:55:47

So Paul and Mary have decided that the person not coming with us is...

0:55:470:55:54

Janet.

0:56:000:56:01

-That's fine. Can I just say, I've had a great time.

-Yay!

0:56:010:56:06

Thanks to everyone for your generosity, your kindness and everything.

0:56:060:56:11

You are brilliant.

0:56:110:56:13

I suppose, you know, everybody would want, if they entered the competition,

0:56:190:56:23

to get through to the final, but, you know, I've gone so much further than I ever dreamt I would.

0:56:230:56:28

I mean, my luck did run out today, quite obviously,

0:56:280:56:31

because my pastries were not up to the standard they expected.

0:56:310:56:37

You know, it has to be on merit, and clearly I didn't merit being in the final three, so...

0:56:370:56:43

and that's fair enough.

0:56:430:56:44

'I'm so chuffed to be in the final.'

0:56:440:56:48

I feel very emotional, but in a really nice way. Yeah.

0:56:480:56:52

I, I'm a little bit...

0:56:520:56:54

never lost for words, of course, being me, but I am a little bit.

0:56:540:56:59

It hasn't quite sunk in yet, that I managed to survive despite my baking efforts today,

0:56:590:57:04

but I'm not going to dwell on it because clean slate next week and everything to play for.

0:57:040:57:10

Oh, I really am

0:57:100:57:13

totally gobsmacked.

0:57:130:57:15

Sorry!

0:57:150:57:16

I can't, I really can't, honestly, truly believe it.

0:57:180:57:21

-Next time...

-Why is my hand shaking?

0:57:230:57:27

-It's the final.

-I've been feeling nauseous since yesterday.

0:57:270:57:30

I still think anyone could win it.

0:57:300:57:33

Holly, Jo and Mary-Anne must bake for a street party.

0:57:330:57:38

-You seem very quiet. Is that focus?

-That's blind panic.

0:57:380:57:41

I think nerves are a really, really big issue.

0:57:430:57:46

Only perfection will do.

0:57:480:57:49

It's a huge disappointment.

0:57:490:57:52

Absolutely stunning. It's a perfect home bake.

0:57:520:57:57

It's the toughest decision Mary and Paul have faced.

0:57:570:58:00

They've really got to prove themselves.

0:58:000:58:03

Never has pastry been so scrutinised.

0:58:030:58:06

Who will be crowned the winner of the Great British Bake Off?

0:58:060:58:09

The winner is...

0:58:090:58:12

Subtitles by Red Bee Media Ltd

0:58:360:58:39

E-mail subtitling@bbc.co.uk

0:58:390:58:42

Mel Giedroyc and Sue Perkins host the semi-final. After seven weeks of gruelling challenges, the four remaining bakers must prove they are worth a place in the final.

To begin, the signature challenge requires them to make a baked layered mousse cake, and the standards are high as Mary-Anne again attempts something different with a joconde sponge and decor paste.

As usual, judges Mary Berry and Paul Hollywood set the tasks. This week's technical challenge is Paul's favourite sweet treat - iced fingers. Finally, for the showstopper, the bakers have to make a labour-intensive and technically demanding layered or laminated pastry dough to produce a batch of three different types of pastries or croissants.

With a place in the final within their grasp, the bakers know they have to deliver their very best to the judging table every time.