0:00:03 > 0:00:07After weeks of furious whisking, caramelising and piping,
0:00:07 > 0:00:09we've seen the bakers struggle with strudel,
0:00:09 > 0:00:11design gingerbread constructions
0:00:11 > 0:00:15and battle with biscuits, pastries and doughs.
0:00:15 > 0:00:17- Amazing.- I'm happy.
0:00:17 > 0:00:20Each week, the bakers are asked to complete three challenges
0:00:20 > 0:00:22but, as always, it is the technical challenge
0:00:22 > 0:00:25that sends fear throughout the Bake Off tent.
0:00:25 > 0:00:27Technical challenge.
0:00:27 > 0:00:29They are making the challenges harder and harder.
0:00:29 > 0:00:32To say it's a matter of luck would undermine everyone's efforts.
0:00:32 > 0:00:34It's like a Russian Roulette.
0:00:34 > 0:00:35Designed to reveal
0:00:35 > 0:00:38just who has enough baking experience, know-how and instinct
0:00:38 > 0:00:42that will impress even Mary and Paul.
0:00:42 > 0:00:44Mary's going to slap me in the face.
0:00:44 > 0:00:46The taste is not very appealing.
0:00:46 > 0:00:47- The texture's there...- Hmm.
0:00:47 > 0:00:49..but the look is terrible.
0:00:49 > 0:00:50Oh, no!
0:00:50 > 0:00:52Ooh.
0:00:52 > 0:00:54There's nothing I can do. Everything's just gone to pot.
0:00:54 > 0:00:56That ticks the boxes, as they say.
0:00:56 > 0:00:59You've absolutely nailed that.
0:00:59 > 0:01:01Getting steadily more difficult,
0:01:01 > 0:01:03the judges were out to really test the bakers.
0:01:03 > 0:01:08Paul and I had to choose really difficult bakes for them.
0:01:08 > 0:01:11I knew if I found it tricky, they'll find it very tricky.
0:01:13 > 0:01:16But now it's time for Queen of Cakes, Mary Berry,
0:01:16 > 0:01:19and Prince of Pastry, Paul Hollywood,
0:01:19 > 0:01:21to get baking themselves.
0:01:21 > 0:01:22So, the tables have turned.
0:01:22 > 0:01:25I've really got to show that I can do it absolutely perfectly,
0:01:25 > 0:01:29but stopping at all the stages where everybody could go wrong.
0:01:29 > 0:01:32We're going to be there, taking you through the steps of making
0:01:32 > 0:01:34each of the technical challenges.
0:01:34 > 0:01:37So, nobody's got any excuse not to do it perfectly at home.
0:01:40 > 0:01:41Coming up - Mary's Queen of Puddings
0:01:41 > 0:01:45combines layers of rich baked custard and fruit jam
0:01:45 > 0:01:47with a frothy meringue crown.
0:01:47 > 0:01:49Paul's deliciously tempting recipe
0:01:49 > 0:01:52for homemade doughnuts bursting with jam.
0:01:52 > 0:01:55A British classic, teacakes,
0:01:55 > 0:01:58combining a crunchy biscuit and topped with soft meringue,
0:01:58 > 0:02:01all under a dome of shiny chocolate.
0:02:01 > 0:02:04Mary's recipe for a Fraisier,
0:02:04 > 0:02:08delicate layers of sponge sandwiched with the perfect creme patissiere,
0:02:08 > 0:02:11topped with marzipan and chocolate.
0:02:11 > 0:02:15Fondant fancies, the ultimate sweet treat
0:02:15 > 0:02:18of fondant icing, sponge and melted chocolate.
0:02:18 > 0:02:21And if you've ever wondered how to knead dough or pipe meringues,
0:02:21 > 0:02:25Mary and Paul will show us how to get the perfect results
0:02:25 > 0:02:27with their quick tips.
0:02:27 > 0:02:28Now it's my turn
0:02:28 > 0:02:31and I will go and play in the Bake Off tents.
0:02:31 > 0:02:35It's a lovely excuse to have a good cooking session.
0:02:57 > 0:02:59Halfway through the Bake Off
0:02:59 > 0:03:02and things began to steam up, as the bakers faced puddings.
0:03:04 > 0:03:07They had their hands full as they made sponge puddings
0:03:07 > 0:03:10and struggled with show-stopping strudels,
0:03:10 > 0:03:12but it was Mary's technical challenge
0:03:12 > 0:03:14that had them running scared.
0:03:14 > 0:03:16What we'd like you to make is...
0:03:16 > 0:03:19Queen of Puddings.
0:03:19 > 0:03:23It's layers of baked custard and jam topped with a chewy meringue.
0:03:23 > 0:03:24So...
0:03:24 > 0:03:27- on your marks...- Get set... - ..good luck, and bake.
0:03:29 > 0:03:31There's always a certain amount of dread
0:03:31 > 0:03:35that you're going to make a prat of yourself on the technical challenge.
0:03:35 > 0:03:37I've never made jam before.
0:03:37 > 0:03:39That worries me a lot.
0:03:39 > 0:03:42I've known a few queens in my time, but never a Queen of Puddings.
0:03:42 > 0:03:46A timeless dessert made from breadcrumbs baked in custard
0:03:46 > 0:03:51with homemade jam and a crown of delicately peaked meringue.
0:03:51 > 0:03:54We're going to do a Queen of Puddings. It's a wonderful pudding.
0:03:54 > 0:03:57It's made from things that you're likely to have in the cupboard
0:03:57 > 0:04:00and it uses the whole egg, it uses up the breadcrumbs.
0:04:00 > 0:04:02It's a good pudding.
0:04:02 > 0:04:05But you're going to show us the definitive recipe
0:04:05 > 0:04:08that you invented back in the 1600s of how to actually make these...
0:04:08 > 0:04:11Cheeky! Cheeky, cheeky, as usual!
0:04:11 > 0:04:14So, to start off with, I'm going to butter the dish.
0:04:14 > 0:04:18Make sure you choose a dish that will go INSIDE your roasting dish.
0:04:18 > 0:04:21We're going to do it bain-marie, which just means
0:04:21 > 0:04:23we're going to have boiling water round the outside,
0:04:23 > 0:04:25so it doesn't cook too quickly.
0:04:25 > 0:04:29Prepare 75 grams of white breadcrumbs
0:04:29 > 0:04:32by blitzing them in a machine and pour into the buttered dish.
0:04:32 > 0:04:33Just put that in like that.
0:04:33 > 0:04:36Measure 50 grams of caster sugar and 25 grams of butter.
0:04:38 > 0:04:42It's a good idea to weigh the butter on top of the sugar
0:04:42 > 0:04:44because you've then got a clean bowl to weigh the next thing.
0:04:44 > 0:04:47So I need milk, 600 ml.
0:04:47 > 0:04:48So, into the pan,
0:04:48 > 0:04:52and I think it's best to use full-cream milk,
0:04:52 > 0:04:55and in goes the sugar and the butter.
0:04:55 > 0:04:58I'm going to add some lemon, only the zest.
0:04:58 > 0:05:01That addition of the lemon I think really adds to the custard.
0:05:01 > 0:05:03Orange is lovely in cakes
0:05:03 > 0:05:05but for this particular thing,
0:05:05 > 0:05:07I always add lemon.
0:05:08 > 0:05:10Warm the milk until just hot,
0:05:10 > 0:05:12but not boiling.
0:05:12 > 0:05:15Separate three eggs and keep both the white and the yolk.
0:05:15 > 0:05:17You'll need the yolks for the custard now
0:05:17 > 0:05:21and the whites for the meringues later on.
0:05:21 > 0:05:22If you boil the milk now
0:05:22 > 0:05:25and you pour it straight on to the egg yolks,
0:05:25 > 0:05:27they'll immediately curdle
0:05:27 > 0:05:30and they won't be the thickening agent to the custard.
0:05:30 > 0:05:34So, first of all, get the egg yolks mixed together
0:05:34 > 0:05:37and then one little splash in to start with
0:05:37 > 0:05:40because if you put it all in, you won't get it smooth.
0:05:40 > 0:05:42Then in it goes.
0:05:48 > 0:05:51Then I'm going to pour that over the breadcrumbs.
0:05:53 > 0:05:57Leave that to soak. Then I'm going to make the jam.
0:05:57 > 0:06:02It's important to use equal quantity of fruit to sugar.
0:06:02 > 0:06:07So we've got some blackberries, some blueberries and some strawberries.
0:06:07 > 0:06:08Starting it off low
0:06:08 > 0:06:11and let the natural juice come out.
0:06:11 > 0:06:14But without the full instructions,
0:06:14 > 0:06:17making jam didn't come quite as naturally to our bakers.
0:06:17 > 0:06:18"Make the jam."
0:06:18 > 0:06:21That's detailed, isn't it, Mary? "Make the jam."
0:06:21 > 0:06:24I'm just trying to remember how to make jam.
0:06:26 > 0:06:29I'm trying to reduce it because the name jam suggests that,
0:06:29 > 0:06:32you know, it's quite thick.
0:06:32 > 0:06:35Every week, the technical challenge is a guessing game.
0:06:35 > 0:06:39As with all jams, you need equal amounts of sugar to fruit
0:06:39 > 0:06:42so with 200 grams of fruit there should be 200 grams of sugar.
0:06:42 > 0:06:45So I've turned the heat down a little
0:06:45 > 0:06:47and in goes the sugar
0:06:47 > 0:06:50and you've got to dissolve the sugar without boiling.
0:06:50 > 0:06:53And when it's dissolved, then boil rapidly
0:06:53 > 0:06:56until it is a jam consistency.
0:06:56 > 0:06:59Allow the jam to cool in the pan whilst you bake the custard.
0:06:59 > 0:07:03Pour hot water into the roasting tray around your custard dish
0:07:03 > 0:07:07and bake in a bain-marie for about 30 minutes at 150 fan.
0:07:07 > 0:07:10This is one occasion when you can keep opening the oven door
0:07:10 > 0:07:13and giving a little shake to see.
0:07:13 > 0:07:15- It just wants to be set. - You want that little bit of wobble.
0:07:15 > 0:07:17A little bit of wobble,
0:07:17 > 0:07:19and it will go on cooking as it comes out of the oven.
0:07:25 > 0:07:27That looks absolutely as it should do.
0:07:27 > 0:07:30It's really like cooking an egg custard
0:07:30 > 0:07:32but we've strengthened it with the breadcrumbs.
0:07:32 > 0:07:34No separation in it.
0:07:34 > 0:07:38And then you've really got to let that cool just a little
0:07:38 > 0:07:40before you put the jam on,
0:07:40 > 0:07:42otherwise the jam could mix with the custard.
0:07:42 > 0:07:44- Let's get on with the meringue.- OK.
0:07:44 > 0:07:47Weigh out 175 grams of caster sugar
0:07:47 > 0:07:51which will be mixed in with your whisked egg whites.
0:07:51 > 0:07:53The eggs want to be fresh eggs.
0:07:53 > 0:07:56If an egg is old, say two weeks old,
0:07:56 > 0:08:00the white is runny and you don't get so much volume.
0:08:00 > 0:08:01If you use a hand mixer,
0:08:01 > 0:08:04big bowl and move it all the way round.
0:08:04 > 0:08:07But we've got a mixing machine,
0:08:07 > 0:08:09so put the eggs into the bowl
0:08:09 > 0:08:12and whisk it on full speed
0:08:12 > 0:08:15until it looks like cloud, and we've got a bit of that about today.
0:08:16 > 0:08:19Don't use a plastic bowl for whisking egg whites
0:08:19 > 0:08:23as they can retain a film of fat that can deflate the meringue.
0:08:23 > 0:08:27It isn't full volume yet, but it looks just like a floating cloud.
0:08:27 > 0:08:33- Yep.- So at that stage, we start to add the sugar.
0:08:34 > 0:08:37And if you add it slowly, on full speed,
0:08:37 > 0:08:40it will get stiffer and stiffer and stiffer
0:08:40 > 0:08:42and it's very unlikely that you'll over-whip it,
0:08:42 > 0:08:44but most people under-whip it.
0:08:44 > 0:08:46Sugar not only adds sweetness,
0:08:46 > 0:08:49but it stabilises the egg whites by coating them
0:08:49 > 0:08:52so that they can be beaten for longer and not dry out.
0:08:52 > 0:08:57And that really is the beautiful stiff meringue
0:08:57 > 0:08:59coming up in peaks,
0:08:59 > 0:09:02I remember when we've done this before, the one thing you love to do
0:09:02 > 0:09:04is put it over my head. One day it will come all over me.
0:09:04 > 0:09:06- I'm sure it will.- Go on.
0:09:06 > 0:09:08Let's just see if that day is today.
0:09:09 > 0:09:10Is it trickling down? No.
0:09:10 > 0:09:13Proper meringue. Perfect.
0:09:13 > 0:09:14No, nothing. I did try, Mary.
0:09:14 > 0:09:17- Did you give it a bit of a shake? - I did, actually.
0:09:17 > 0:09:22But the bakers weren't quite so confident in their own meringues.
0:09:22 > 0:09:25I get a bit scared with egg whites. I don't want to over whip it.
0:09:25 > 0:09:28I think you just need to whip it until it's, you know,
0:09:28 > 0:09:30quite stiff, so I'm just going to keep going.
0:09:39 > 0:09:40Oh, God, it's a bit runny.
0:09:40 > 0:09:43Hang on. Don't put that over my head, please, Ryan.
0:09:43 > 0:09:47Once your custard and jam are cooled and set,
0:09:47 > 0:09:49it's time to assemble your pudding.
0:09:49 > 0:09:52So, first of all, the jam going on.
0:09:52 > 0:09:54It's all about building the layers up now, isn't it?
0:09:54 > 0:09:58It is. Spread that very carefully over the top.
0:09:58 > 0:10:02You've got to be very delicate doing this
0:10:02 > 0:10:06because it's very easy to lift the custard up into the jam.
0:10:06 > 0:10:08That's just perfect.
0:10:08 > 0:10:10Then we've got the meringue to put on the top
0:10:10 > 0:10:13and I've found that it's best
0:10:13 > 0:10:16to put it on in sort of blobs to start with
0:10:16 > 0:10:19and then we can build it up from there.
0:10:19 > 0:10:22I'd be tempted just to dollop it on.
0:10:22 > 0:10:25I dare say you would, but having done this one or two times,
0:10:25 > 0:10:29I find that to do it sort of like that seems to work best.
0:10:29 > 0:10:32It looks as though I haven't got enough but I can assure you I have.
0:10:32 > 0:10:34In my very early days,
0:10:34 > 0:10:37I'd just finished making cakes
0:10:37 > 0:10:38and a lady rang up and said,
0:10:38 > 0:10:41"I like you because you're the only one
0:10:41 > 0:10:44"what's on TV that scrapes her bowls proper."
0:10:45 > 0:10:50So I'm now going to smooth that over using two spoons or a palette knife,
0:10:50 > 0:10:53and I'm going to spread that to the edges
0:10:53 > 0:10:55and then we can start to peak it.
0:10:56 > 0:10:59I think that looks really sort of homemade, don't you?
0:10:59 > 0:11:03- When you get the sort of peaks coming up.- Mm.
0:11:03 > 0:11:07And that's just the right consistency for the meringue.
0:11:07 > 0:11:09There we are. Ready for the oven.
0:11:09 > 0:11:11You can see all the layers.
0:11:11 > 0:11:14Lower the oven 20 degrees to 130
0:11:14 > 0:11:16and it'll take about 25 minutes.
0:11:17 > 0:11:20I don't really want to put the jam on yet.
0:11:20 > 0:11:23If I was at home, I'd wait another five or ten minutes
0:11:23 > 0:11:26but I think it would be worse to run out of time.
0:11:29 > 0:11:31I was worried if I plod a whole lot on
0:11:31 > 0:11:34and it will just go vroom, straight in.
0:11:36 > 0:11:39That just looks awful. Mary's going to slap me in the face.
0:11:45 > 0:11:47I'm a bit disappointed about the meringue.
0:11:47 > 0:11:49It kind of collapsed a bit, so it's a bit gooey.
0:11:49 > 0:11:52I was hoping to make it puffy and make peaks.
0:11:57 > 0:11:58Please be good.
0:11:58 > 0:12:01That looks better.
0:12:05 > 0:12:07It's the colour of ivory.
0:12:07 > 0:12:10So, the classic Queen of Puddings.
0:12:10 > 0:12:12A layer of lovely custard at the bottom,
0:12:12 > 0:12:15a bold layer of jam in the middle
0:12:15 > 0:12:18and a lovely thick layer of meringue,
0:12:18 > 0:12:21crispy on top, marshmallowy in the middle.
0:12:21 > 0:12:22It looks good enough to eat, Mary.
0:12:26 > 0:12:28That looks stunning, Mary. It really does.
0:12:28 > 0:12:30I love the way that meringue's all peaked.
0:12:30 > 0:12:32Would you like some?
0:12:32 > 0:12:34I would like a scoop, please, Mary.
0:12:36 > 0:12:39It's all holding together nicely.
0:12:39 > 0:12:41Mmm! Oh, it's lovely.
0:12:41 > 0:12:43It's crispy.
0:12:43 > 0:12:45The custard's well set.
0:12:45 > 0:12:47I mean, really, for busy people,
0:12:47 > 0:12:50you can make the custard the day before
0:12:50 > 0:12:52and then just spread the jam over the top
0:12:52 > 0:12:54and put the meringue on the next day.
0:12:55 > 0:12:57Can I have some more, please, Mary?
0:12:57 > 0:12:59Of course you can. Oh, I'm so glad you like it.
0:12:59 > 0:13:02- There you are. A little bit of everything.- Thanks, Mum.
0:13:03 > 0:13:06The seventh week of the Bake Off
0:13:06 > 0:13:09and the remaining bakers faced three sweet dough challenges,
0:13:09 > 0:13:12making signature regional sweet buns
0:13:12 > 0:13:15and show-stopping celebratory enriched loaves,
0:13:15 > 0:13:16and Paul was in his element
0:13:16 > 0:13:19as the bakers faced another of his tricky technical challenges.
0:13:19 > 0:13:23What we'd like you to make are jam doughnuts.
0:13:23 > 0:13:28Now, Mary and Paul are not only looking for consistency in size
0:13:28 > 0:13:32but also in jam distribution and colour.
0:13:32 > 0:13:34- On your marks...- Get set... BOTH: ..Bake!
0:13:37 > 0:13:38I'm really frightened.
0:13:38 > 0:13:41It's going to be an experience, you know.
0:13:41 > 0:13:43It might not be a good experience.
0:13:44 > 0:13:46I really wish that I knew what I was doing.
0:13:47 > 0:13:50The technical challenge is sometimes,
0:13:50 > 0:13:53at the best of times, it's like a Russian Roulette.
0:13:53 > 0:13:55A fairground favourite,
0:13:55 > 0:13:58jam doughnuts made from hot balls of sweet dough
0:13:58 > 0:14:00filled with strawberry jam
0:14:00 > 0:14:01and rolled in caster sugar.
0:14:01 > 0:14:03Right, Mary. Doughnuts.
0:14:03 > 0:14:07It's a fairly straightforward method to making a doughnut,
0:14:07 > 0:14:09although a few stages that you've got to cover.
0:14:09 > 0:14:12Mix 500 grams of strong flour
0:14:12 > 0:14:15and 50 grams of caster sugar into a bowl.
0:14:15 > 0:14:17In fact, granulated, you can actually feel in the dough
0:14:17 > 0:14:20so the caster sugar's fine enough not to be felt
0:14:20 > 0:14:21once the liquid goes in.
0:14:21 > 0:14:24Add 40 grams of softened butter,
0:14:24 > 0:14:2610 grams of salt,
0:14:26 > 0:14:2914 grams of fast-action yeast and 130 mls of water
0:14:29 > 0:14:31into the same bowl.
0:14:31 > 0:14:34I'm also going to add two eggs to this as well
0:14:34 > 0:14:36and, again, it's an enriched dough.
0:14:36 > 0:14:38You need the eggs. It'll help to bind it together
0:14:38 > 0:14:41and give it a beautiful yellow colour inside.
0:14:44 > 0:14:46Then I'm going to get my hands in there initially
0:14:46 > 0:14:49and just gently turn the bowl
0:14:49 > 0:14:52and break down the egg
0:14:52 > 0:14:54until you can see it's actually starting to create
0:14:54 > 0:14:57a little form of dough like a paste.
0:14:57 > 0:15:02Now, you've added two sachets of yeast to 500 grams of flour.
0:15:02 > 0:15:05That's more than you would with bread.
0:15:05 > 0:15:07Yeah. It's an enriched dough.
0:15:07 > 0:15:08It's got eggs, butter and sugar in it,
0:15:08 > 0:15:11so it's going to need that extra bit of yeast to leaven it,
0:15:11 > 0:15:13to get it rising up.
0:15:13 > 0:15:16Keep your milk in the other hand, which is 150 ml,
0:15:16 > 0:15:19and then gently begin to push the dough together.
0:15:19 > 0:15:22So the best way to add liquid to a mix
0:15:22 > 0:15:25is add about three quarters to it, mix it well
0:15:25 > 0:15:27and then drip feed in the rest.
0:15:27 > 0:15:29But this unusually wet dough
0:15:29 > 0:15:32was the first thing to catch out the bakers.
0:15:32 > 0:15:36My dough resembles some kind of swamp monster.
0:15:37 > 0:15:40I've put all the water in, but this just seems really weird,
0:15:40 > 0:15:42really sticky.
0:15:42 > 0:15:46It's very wet, which is good, it's nice to see wet dough.
0:15:46 > 0:15:49Wetter is better, as they say in the bread world.
0:15:49 > 0:15:52So this looks disgusting at the moment
0:15:52 > 0:15:57and if I work it properly it will stop being disgusting.
0:15:57 > 0:15:59I thought the dough was a little bit too wet
0:15:59 > 0:16:01so I'm putting more flour in.
0:16:01 > 0:16:03It's probably wrong.
0:16:03 > 0:16:05I'll probably get told off.
0:16:05 > 0:16:09I would describe kneading this doughnut dough
0:16:09 > 0:16:12as being quite like the gym.
0:16:12 > 0:16:14Slightly sweat-inducing,
0:16:14 > 0:16:16not my favourite.
0:16:18 > 0:16:21- You can feel how wet that dough is.- Hmm.
0:16:21 > 0:16:24If there's one thing I've learnt from you,
0:16:24 > 0:16:27it is to make bread doughs,
0:16:27 > 0:16:29whether they're rich or normal bread doughs,
0:16:29 > 0:16:31to have it wet.
0:16:31 > 0:16:34- Yeah. It does make a difference. - It makes a better rise.
0:16:34 > 0:16:37Now, I'm using an enriched dough, so I'll use flour instead of oil.
0:16:39 > 0:16:41The wet, sticky mess goes into the middle.
0:16:41 > 0:16:44Coat the top with a little bit of flour,
0:16:44 > 0:16:46roll it round for a bit,
0:16:46 > 0:16:49and then heel of the palm in the middle,
0:16:49 > 0:16:54and initially I'm just going to coat it with some flour
0:16:54 > 0:16:57and then begin to roll it up.
0:16:59 > 0:17:01Now, all I'm doing here is,
0:17:01 > 0:17:03A, mixing all the ingredients together, but,
0:17:03 > 0:17:06B, you begin to develop the gluten,
0:17:06 > 0:17:08so the more I work that,
0:17:08 > 0:17:11the smoother that will get and the more of a stretch I get.
0:17:11 > 0:17:13And you can feel how soft it is,
0:17:13 > 0:17:17but it's the speed that prevents it from sticking too much.
0:17:17 > 0:17:20DOUGH SLAPS AGAINST TABLE
0:17:20 > 0:17:22And you can see it's getting smoother already.
0:17:22 > 0:17:24Any aggression, take it out on the dough.
0:17:24 > 0:17:26Well, please do.
0:17:26 > 0:17:28There you have the beauty of using a mixer
0:17:28 > 0:17:31and it's actually very possible to over-mix in a mixer,
0:17:31 > 0:17:33using a dough hook.
0:17:33 > 0:17:36The more they manipulate this then it just starts to break apart,
0:17:36 > 0:17:38it gets too glutinous.
0:17:38 > 0:17:41By hand, very difficult to over-mix, over-knead.
0:17:43 > 0:17:46Have a got with that. Go on, Mary. You chuck it down.
0:17:46 > 0:17:48Be brutal with it.
0:17:48 > 0:17:50That's it. From up here. That's it.
0:17:50 > 0:17:53Your cakes have just dropped in the oven. Think about that.
0:17:53 > 0:17:54That's the one.
0:17:54 > 0:17:57- You see how smooth that is now? - It looks remarkable.
0:17:57 > 0:18:00- A totally different dough to the one we saw a minute ago.- Less wet.
0:18:00 > 0:18:02It's stretchy. Yeah.
0:18:02 > 0:18:03It's lovely.
0:18:03 > 0:18:05Now, that will go into a bowl,
0:18:05 > 0:18:07cling film that.
0:18:07 > 0:18:09You're making it technically airtight.
0:18:09 > 0:18:10It stops the draught getting to it,
0:18:10 > 0:18:13forming a skin and preventing it from growing.
0:18:14 > 0:18:17Leave the dough to prove for about an hour
0:18:17 > 0:18:18until it's doubled in size.
0:18:19 > 0:18:20Well, there it is, Mary.
0:18:20 > 0:18:24If I take this off, that is full of air.
0:18:24 > 0:18:25Absolutely...
0:18:27 > 0:18:30..full of air. It just bursts like a balloon.
0:18:30 > 0:18:32- You can see the structure of it as well.- Hmm.
0:18:32 > 0:18:34The air holes of the doughnut.
0:18:34 > 0:18:35It's a bit like netting.
0:18:35 > 0:18:37Stringy, yeah. Bit like webs.
0:18:37 > 0:18:40Get that dough out into the flour. It's a very wet dough.
0:18:40 > 0:18:42You see how stretchy it is, as well?
0:18:42 > 0:18:43Coat it in flour.
0:18:45 > 0:18:47Now we need ten doughnuts.
0:18:48 > 0:18:52Get your little dough balls and then roll them into a ball,
0:18:52 > 0:18:54either in your hand or on the bench.
0:18:55 > 0:18:58It is tricky and it is a very, very wet dough.
0:18:58 > 0:19:00But I do like the feel of that dough.
0:19:00 > 0:19:03- That one's not too bad, is it?- No.
0:19:03 > 0:19:05Then just leave it like that, cover it up with any bag
0:19:05 > 0:19:07and they'll double in size.
0:19:07 > 0:19:10That will tell you that they're ready to go in a fryer.
0:19:10 > 0:19:13Paul's doughnut challenge ran rings around some of the bakers.
0:19:13 > 0:19:16Quite splodgy, pancakey little badgers.
0:19:16 > 0:19:18Not sure that's exactly how they're supposed to be.
0:19:18 > 0:19:21My dough's really pretty wet and the dough's gone a bit flat.
0:19:21 > 0:19:23Technical challenge...
0:19:24 > 0:19:28I have no idea how these babies should look.
0:19:28 > 0:19:29I'm pushing it down a little bit,
0:19:29 > 0:19:33otherwise it'll have a little tan mark round its midriff.
0:19:37 > 0:19:39There they are, Mary.
0:19:39 > 0:19:42You see they spring back. Finger in, it bounces back.
0:19:42 > 0:19:44That is an indication that it's ready.
0:19:44 > 0:19:46Now, the fat is set at 160.
0:19:46 > 0:19:50- It's going to take roughly five minutes each side, OK?- Yes.
0:19:50 > 0:19:52Grab your dough ball,
0:19:52 > 0:19:53drop it into the fat,
0:19:53 > 0:19:56grab your dough ball,
0:19:56 > 0:19:57drop it in the fat.
0:19:57 > 0:20:00These would normally take two at a time anyway.
0:20:00 > 0:20:02And this is the safest way of frying it, and you must,
0:20:02 > 0:20:05if you're doing it at home and you haven't got a deep fat fryer,
0:20:05 > 0:20:08have a really deep pan and always watch it.
0:20:08 > 0:20:10Yeah. Absolutely.
0:20:10 > 0:20:12You're looking for a slight oblong, not a perfect ball
0:20:12 > 0:20:15because it means it was under-proved,
0:20:15 > 0:20:18and not a flat disc because that means it was over-proved.
0:20:18 > 0:20:21When they go in the first time they do exactly half
0:20:21 > 0:20:24- and then you turn them over after five minutes...- Yeah.
0:20:24 > 0:20:26..and you get that light line of a lighter colour in the middle.
0:20:26 > 0:20:30- Well, if you look inside here now, can you see the colour?- Oh, yes.
0:20:30 > 0:20:33And there's the white line that runs round the middle.
0:20:33 > 0:20:35Now, those have had the allotted time.
0:20:35 > 0:20:38Just drain them off a little bit, take the extra bit of fat off,
0:20:38 > 0:20:40and then just roll it in the sugar.
0:20:40 > 0:20:42Dust them off with your fingers.
0:20:44 > 0:20:46Two more for the Hollywood Doughnut Factory.
0:20:46 > 0:20:48Ten little beauties.
0:20:50 > 0:20:52We can't jam them now. The dough is still cooking
0:20:52 > 0:20:55because of the fat that's round it,
0:20:55 > 0:20:58so what we need to do is cool these down, inject them with the jam
0:20:58 > 0:21:00and they'll be perfect and good to eat,
0:21:00 > 0:21:01so a little bit of patience, Mary.
0:21:01 > 0:21:04But the bakers had been patient and were ready for their injections.
0:21:04 > 0:21:08It's part-baking, part doctors-and-nurses, isn't it, this?
0:21:08 > 0:21:09It is.
0:21:10 > 0:21:12Doughnut doom.
0:21:13 > 0:21:17- I think you might have got... - I've got a blockage. - It's literally a jam.
0:21:17 > 0:21:19Oh, this is hideous.
0:21:19 > 0:21:21Do you know what? I'm so pleased.
0:21:21 > 0:21:23I kind of don't care what Paul thinks
0:21:23 > 0:21:25because I am so proud of those.
0:21:27 > 0:21:30There they are, Mary. Now it's time for jamming.
0:21:30 > 0:21:32Get your doughnut.
0:21:32 > 0:21:36Pop a knife in, roughly half-way, a little bit of a wiggle.
0:21:36 > 0:21:38Get your jam which you'll put in a bag here.
0:21:38 > 0:21:40Just cut the end off.
0:21:40 > 0:21:44That's a pretty good tip of yours, to tie the end
0:21:44 > 0:21:46so it doesn't come out all over your hands.
0:21:46 > 0:21:49One. Two. That's enough.
0:21:49 > 0:21:52It's basically been sieved.
0:21:52 > 0:21:56So it's a strawberry jam, or, traditionally, raspberry jam.
0:21:56 > 0:21:59And another one. And obviously, you could fill these with anything.
0:21:59 > 0:22:02Custard. Apple puree works well.
0:22:02 > 0:22:04Jam is certainly the most popular one.
0:22:04 > 0:22:07But don't worry about the jam leaking out of it. It just means
0:22:07 > 0:22:11you've really got lots in there. Great colour, filled with jam
0:22:11 > 0:22:13- and we'll try some in a bit. - Can't wait.
0:22:21 > 0:22:24Paul, I think those are magnificent.
0:22:24 > 0:22:27They're all a beautiful colour with the white ring round it,
0:22:27 > 0:22:30full of jam, bursting with flavour.
0:22:30 > 0:22:33- Do you want some with some jam, I take it?- Oh, definitely. Yes.
0:22:33 > 0:22:35Beautiful inside.
0:22:35 > 0:22:37Oh, thank you.
0:22:37 > 0:22:39It is absolutely beautiful.
0:22:39 > 0:22:43It's so soft and yet that lovely sugary outside...
0:22:43 > 0:22:45I don't think anybody could ever resist those.
0:22:45 > 0:22:49I'm quite certain that everybody now knows how to make
0:22:49 > 0:22:51a very good doughnut.
0:22:51 > 0:22:56And now Paul's top tip for kneading dough perfectly.
0:22:57 > 0:22:59Flour on the bench.
0:22:59 > 0:23:03Dough. Heel of the palm. Fingers.
0:23:03 > 0:23:05Gently tap the dough down,
0:23:05 > 0:23:08fold over the top bit and begin to roll up.
0:23:08 > 0:23:12And all I'm doing is incorporating all the ingredients together.
0:23:12 > 0:23:15This will begin to get smoother and smoother.
0:23:15 > 0:23:19A little bit more flour, just to stop the dough from sticking
0:23:19 > 0:23:22too much to your hands and the bench. Massage your dough.
0:23:22 > 0:23:25You're massaging with the heel of your palm and your fingers,
0:23:25 > 0:23:29beginning to build that gluten up, the bonding agent in all breads.
0:23:29 > 0:23:33Hold down the base, heel of your palm in, stretch,
0:23:33 > 0:23:37fold it up, pull, rip.
0:23:37 > 0:23:43And then repeat this process for about five, ten minutes
0:23:43 > 0:23:47and you'll feel it getting stronger and more and more elastic.
0:23:47 > 0:23:49Speed will come with practice.
0:23:49 > 0:23:52And I can feel this beginning to go.
0:23:52 > 0:23:58By hand, you can never overdo it, but you can certainly under-do it.
0:23:58 > 0:24:02But kneading is all about power and technique.
0:24:02 > 0:24:05Leave nature to do the rest.
0:24:08 > 0:24:13Week eight of the bake off and the remaining five bakers were tested on their biscuit knowledge.
0:24:13 > 0:24:15They were challenged to make savoury crispbreads
0:24:15 > 0:24:17and spectacular gingerbread structures.
0:24:17 > 0:24:22Thinking that the judges couldn't possibly find anything too hard to throw at them,
0:24:22 > 0:24:26Paul's technical challenge made them very nearly crumble
0:24:26 > 0:24:27under the pressure.
0:24:27 > 0:24:32Today we're asking you to make six chocolate teacakes,
0:24:32 > 0:24:34an iconic biscuit.
0:24:34 > 0:24:37- So, on your marks...- Get set... - BOTH: ..Bake.
0:24:39 > 0:24:40Ah!
0:24:42 > 0:24:45Marshmallow chocolate teacakes.
0:24:45 > 0:24:47OK. I know them, I see them in the shops.
0:24:47 > 0:24:50- They're a Scottish classic. - I've had many of them, but never made one.
0:24:50 > 0:24:52My children would love these
0:24:52 > 0:24:55so if they turn out all right, I will make them.
0:24:55 > 0:24:57Homemade chocolate teacakes,
0:24:57 > 0:25:00combining a delicate dome of moulded chocolate
0:25:00 > 0:25:02filled with a light marshmallow meringue
0:25:02 > 0:25:04and supported by a firm biscuit base.
0:25:04 > 0:25:08Paul, quarterfinal technical challenge.
0:25:08 > 0:25:13Marshmallow teacakes. I think they're really tricky to make.
0:25:13 > 0:25:15They are unbelievably tricky.
0:25:15 > 0:25:18So we're going to start by melting the chocolate.
0:25:18 > 0:25:21Melt 200 grams of chocolate over a bain-marie,
0:25:21 > 0:25:24making sure that the bowl does not touch the boiling water.
0:25:24 > 0:25:28Here's our chocolate. Now, it's beginning to cool and set.
0:25:28 > 0:25:30Now, this is a good temperature to have it at.
0:25:30 > 0:25:32It's warm to the hands.
0:25:32 > 0:25:35As it comes into contact with the mould,
0:25:35 > 0:25:38it actually begins to cool very, very quickly.
0:25:38 > 0:25:40I'm just starting off with a blob in each one.
0:25:40 > 0:25:44Allow that to cool slightly. It'll help you then build up the walls.
0:25:44 > 0:25:48Begin to bring up the chocolate up the sides of the mould.
0:25:48 > 0:25:50Take your time doing this. Don't rush it.
0:25:50 > 0:25:53And you've got to get that just right
0:25:53 > 0:25:56- because if it was too hot it would run down the mould.- Exactly.
0:25:56 > 0:25:59So you've just got to get it runny, so that it clings to the side.
0:25:59 > 0:26:02Exactly. You don't want to make it too thin
0:26:02 > 0:26:05because essentially it's going to be the cage that goes over the marshmallow.
0:26:05 > 0:26:08That looks pretty well covered now
0:26:08 > 0:26:12and you've got that slightly thicker layer at the top
0:26:12 > 0:26:14- which should make it turn out well. - Exactly.
0:26:14 > 0:26:19Put the moulds aside to set, but don't put them in the fridge
0:26:19 > 0:26:22or the chocolate will discolour and loose its shine.
0:26:22 > 0:26:25I need to get it done now, so the chocolate cools.
0:26:25 > 0:26:28If the chocolate doesn't hold, you won't have a teacake.
0:26:28 > 0:26:30You'll just have a big, messy thing on a plate.
0:26:30 > 0:26:33I'm just going to do it my way and it'll be fine.
0:26:33 > 0:26:36You're the Frank Sinatra of Bake Off.
0:26:36 > 0:26:39# I baked it my way. #
0:26:41 > 0:26:44I want it to be a slow pourer than that
0:26:44 > 0:26:46so that it will stick to the sides.
0:26:46 > 0:26:49I think it's a bit like if you make Easter eggs,
0:26:49 > 0:26:52the best thing to do is to put a thin layer on, let it dry,
0:26:52 > 0:26:55and if you don't think it's thick enough, just put another layer on.
0:26:55 > 0:26:58Gut feeling says don't put them in the fridge,
0:26:58 > 0:27:00unless I'm running out of time and they're not going to be hard,
0:27:00 > 0:27:03in which case I'll abandon my gut instinct and put them in the fridge.
0:27:06 > 0:27:08What I'm making now is a biscuit.
0:27:08 > 0:27:13A good, earthy, crispy biscuit to go at the bottom of the marshmallow.
0:27:13 > 0:27:19Measure out 50 grams of plain flour and 50 grams of whole-wheat flour.
0:27:19 > 0:27:22Then add 25 grams of caster sugar, 25 grams of butter
0:27:22 > 0:27:25and half a teaspoon of baking powder.
0:27:25 > 0:27:29- 25 and 25.- Just be patient. I've got to take a little bit. That's it.
0:27:29 > 0:27:31- That's one thing I'm not good at. - I know.
0:27:31 > 0:27:34- Terribly impatient. It's one of my flaws.- I have learned it.
0:27:34 > 0:27:37Could you put a little pinch of salt in there as well?
0:27:37 > 0:27:39Thank you. That's about right. Yeah. Lovely.
0:27:39 > 0:27:42I'm going to get my hands in there and begin to break up the butter.
0:27:42 > 0:27:46Now, I've got that crumbed quite well.
0:27:46 > 0:27:49The butter's gone into the flours very well.
0:27:49 > 0:27:52I just need that little bit of liquid now to bind that together.
0:27:52 > 0:27:55- One tablespoonful of milk. - This is quite a dry biscuit.
0:27:55 > 0:28:00So you begin to crush and pick up all the mixture together.
0:28:00 > 0:28:04Tip the mixture onto a surface and bring together into a ball
0:28:04 > 0:28:07before rolling it out to about half-a-centimetre thickness.
0:28:09 > 0:28:13Get your cutter. We obviously need six.
0:28:13 > 0:28:15You want them quite hard. You don't want that soft biscuit
0:28:15 > 0:28:17when you bite into a marshmallow.
0:28:17 > 0:28:20Put on a non-stick baking tray and into the oven
0:28:20 > 0:28:23for about 10 to 12 minutes at 150 degrees fan.
0:28:25 > 0:28:28Biscuits have been out now for a good 10, 15 minutes.
0:28:28 > 0:28:31Could you just trim the biscuits slightly with that?
0:28:31 > 0:28:34- Why am I doing that?- Because you've got baking powder in there.
0:28:34 > 0:28:38So what's happened is the biscuit has grown just beyond
0:28:38 > 0:28:41the base of the teacake. So what will happen is
0:28:41 > 0:28:44it won't be able to go inside the mould. So it's a little trick.
0:28:44 > 0:28:46What do I do if I crack it now?
0:28:46 > 0:28:48If you break them, I'm just going to go
0:28:48 > 0:28:51and you're going to have to do them all over again.
0:28:52 > 0:28:55This is one of the most tricky things I've done,
0:28:55 > 0:28:58especially when you're standing over me.
0:28:58 > 0:29:00Now you know how they feel in the bake off.
0:29:00 > 0:29:04Don't you worry. I'm doing it really, really carefully. There.
0:29:04 > 0:29:07- It's good, that, Mary. - I can be quick now and do them all,
0:29:07 > 0:29:11- but I was nervous of that first one. - Now, while you've been doing that,
0:29:11 > 0:29:13I've been melting the remaining chocolate.
0:29:13 > 0:29:17You see how loose that is? I'm going to drop each biscuit into there,
0:29:17 > 0:29:20give it a bit of a coating.
0:29:20 > 0:29:23Slide it onto the wire. That's one biscuit.
0:29:23 > 0:29:27I can't resist tasting this cos it's beautifully short.
0:29:27 > 0:29:32- Could you patch up any little bits that have no chocolate on there? - Oh, I'm very good at patching up.
0:29:32 > 0:29:35All I'm trying to do is just put as much chocolate on,
0:29:35 > 0:29:36evenly as I can.
0:29:36 > 0:29:38Last one going in.
0:29:41 > 0:29:44OK, Mary. We've got our component parts.
0:29:44 > 0:29:46Now we've got to start the meringue.
0:29:46 > 0:29:49This technically is a Swiss meringue,
0:29:49 > 0:29:50but we're adding golden syrup to it.
0:29:50 > 0:29:53It'll thicken the whole thing up and give it a beautiful shine.
0:29:53 > 0:29:58Now, to start with, I need three egg whites.
0:29:58 > 0:30:01- I'm doing it the old-fashioned way with my hands.- Making a right mess.
0:30:01 > 0:30:03- I love making a mess.- Yeah(!)
0:30:03 > 0:30:07Now, while I'm doing this, could you weigh me up 150 grams of caster sugar, please?
0:30:07 > 0:30:10- Right.- That'll do, Mary. Thank you very much.
0:30:10 > 0:30:12Pop this straight into the whites.
0:30:12 > 0:30:16I'm also going to add half the seeds of a vanilla pod,
0:30:16 > 0:30:19six tablespoons of golden syrup. One.
0:30:19 > 0:30:23Two. Three. Four. Five. Six.
0:30:23 > 0:30:24- Approximately.- Approximately.
0:30:24 > 0:30:26And I need a pinch of salt, please, Mary.
0:30:26 > 0:30:30A little bit of salt in there will just dampen things down a bit
0:30:30 > 0:30:31so it's not too sweet.
0:30:31 > 0:30:35Whisk the mixture over a gentle heat of a bain-marie
0:30:35 > 0:30:38for about six minutes, making a very stable meringue...
0:30:38 > 0:30:41for most of the bakers, anyway.
0:30:41 > 0:30:43I've never made marshmallow before.
0:30:43 > 0:30:46I think it's some kind of Swiss meringue, by the looks of it.
0:30:49 > 0:30:53I think everyone's finding this quite tricky, aren't they?
0:30:53 > 0:30:55So I'm not on my own.
0:30:55 > 0:30:58Oh! Well, look, it's rather nice, actually. And it's quite stiff.
0:30:58 > 0:31:01My first encounter with marshmallow.
0:31:01 > 0:31:06But then it was time to put the whole thing together.
0:31:12 > 0:31:15Oh, lordy. Too much marshmallow.
0:31:15 > 0:31:18I need to spoon some out.
0:31:21 > 0:31:25If I pull off six teacakes, you know, that's all right.
0:31:27 > 0:31:30We have our domes, we have our biscuit base, we have our meringue
0:31:30 > 0:31:33and we have our chocolate that'll bind the whole thing together.
0:31:33 > 0:31:37Pipe in the meringue into the base.
0:31:37 > 0:31:40You want to take it about three-quarters of the way up.
0:31:40 > 0:31:43Don't overfill it. Otherwise, when the biscuit goes in,
0:31:43 > 0:31:44the meringue's just going to pour out.
0:31:44 > 0:31:48And the next stage is a little bit of chocolate just on the meringue.
0:31:48 > 0:31:50This will help the biscuit bind to the meringue.
0:31:50 > 0:31:54- That's just pure, melted chocolate. - It's just pure melted chocolate.
0:31:54 > 0:31:57What you've got to do is just run round the outside of each one,
0:31:57 > 0:31:59just putting a little bit of chocolate.
0:31:59 > 0:32:04This is actually where the bottom of the biscuit will bind
0:32:04 > 0:32:05with the dome of the chocolate.
0:32:05 > 0:32:09And the whole thing should become one. OK. There we go.
0:32:09 > 0:32:12Get each biscuit, pop it into there.
0:32:12 > 0:32:16And initially, just leave it in there for the second.
0:32:16 > 0:32:18Ideally, you don't want to put them in the fridge cos it'll oxidise
0:32:18 > 0:32:21and turn the chocolate, you know, that off colour.
0:32:21 > 0:32:24Put a bit of pressure on there cos you've got that bit of give...
0:32:24 > 0:32:26- Yep.- ..where it hits the marshmallow.
0:32:26 > 0:32:30And it doesn't matter a bit that you've got fingerprints on there.
0:32:30 > 0:32:32- It'll be at the bottom. - It's underneath.- Exactly.
0:32:32 > 0:32:33Bit of pressure...
0:32:33 > 0:32:38and there we have the bases finally in contact
0:32:38 > 0:32:40with the marshmallow.
0:32:40 > 0:32:45Leave your chocolate teacakes to set firmly in their mould
0:32:45 > 0:32:47before attempting to turn them out.
0:32:47 > 0:32:49SHE GASPS
0:32:49 > 0:32:50They're not ready!
0:32:50 > 0:32:52That's the way to do it.
0:32:52 > 0:32:57- SUE: Ooh, my word. You've made a teacake.- I didn't think I'd ever make a teacake.
0:32:57 > 0:33:00I don't know whether to eat it or set up a shrine in honour of it.
0:33:00 > 0:33:01That's beautiful.
0:33:01 > 0:33:02SHE GASPS
0:33:02 > 0:33:05So, yes, so far, so good.
0:33:05 > 0:33:09- CATHRYN:- Oh, no. Look! No. Oh, my giddy aunt.
0:33:09 > 0:33:11Oh, no.
0:33:15 > 0:33:17Well done.
0:33:17 > 0:33:21- Now we've got to release it from the mould.- I'm glad it's you, not me!
0:33:21 > 0:33:24You've got to put a bit of pressure on the top. Lovely.
0:33:24 > 0:33:28And you shouldn't need to touch the actual dome.
0:33:28 > 0:33:30It's popping out really nicely.
0:33:31 > 0:33:32Yeah, lovely.
0:33:32 > 0:33:35That is sheer perfection.
0:33:43 > 0:33:47Wow. So beautifully formed, aren't they?
0:33:48 > 0:33:54Mmm. Honestly, when you look inside, rather soft marshmallow,
0:33:54 > 0:33:55lovely crisp biscuit
0:33:55 > 0:33:58and an ample share of chocolate on top.
0:33:58 > 0:34:01You've got it all over your moustache, young man.
0:34:01 > 0:34:06That's the way it should be. That's a proper chocolate teacake
0:34:06 > 0:34:09- and I hope everybody at least tries to make one.- It's absolutely lovely.
0:34:10 > 0:34:14And now Mary's twist on piping the perfect meringues.
0:34:16 > 0:34:19For special occasions, you may well want to pipe meringue
0:34:19 > 0:34:23and there's a bit of a skill to it. When you ice a cake, you fold it,
0:34:23 > 0:34:26but when you're doing a lot of mixture like this, you twist it.
0:34:26 > 0:34:30You start with the bag like a soldier, upright.
0:34:30 > 0:34:33There's a huge tendency to have it like that
0:34:33 > 0:34:39and you'd get a one-sided meringue. So first of all squeeze the bag
0:34:39 > 0:34:40and go round in a circle.
0:34:40 > 0:34:45Then you get to that point and it's not coming up, you do down.
0:34:45 > 0:34:46Round the outside
0:34:46 > 0:34:49and down to finish.
0:34:49 > 0:34:51So, continue in that fashion.
0:34:51 > 0:34:55Keeping it upright, going round in a circle, then down at the end.
0:34:55 > 0:34:59Plenty of pressure in the bag. There we are.
0:35:02 > 0:35:06With only four bakers remaining and the final in sight,
0:35:06 > 0:35:09the bakers grappled with petit fours
0:35:09 > 0:35:12and with choux pastry gateaux.
0:35:12 > 0:35:15But it was Mary's technical challenge
0:35:15 > 0:35:18that brought a dose of French sophistication to the Bake Off tent.
0:35:18 > 0:35:23OK. Bakers, we can now reveal to you that we would like you, please,
0:35:23 > 0:35:31to cook the all-time classic French celebration cake, the Fraisier.
0:35:31 > 0:35:34Now, this has got to be visually stunning, OK?
0:35:34 > 0:35:39It's all about the layers of sponge, strawberry and creme patissiere.
0:35:39 > 0:35:41So, on your marks.
0:35:41 > 0:35:42Get set.
0:35:42 > 0:35:43- Bake.- Bake.
0:35:49 > 0:35:53I'm looking forward to it. I'm going to do what I instinctively feel
0:35:53 > 0:35:57is right, but I need to go back and read the instructions for a start.
0:35:58 > 0:36:01I read through the recipe and I can't quite visualise it,
0:36:01 > 0:36:02which isn't really a good sign.
0:36:02 > 0:36:05I know what one should look like, but I don't actually know
0:36:05 > 0:36:07if I can do it, so let's see.
0:36:07 > 0:36:09A Genoese sponge, sliced thinly
0:36:09 > 0:36:12and layered with enriched creme patissiere,
0:36:12 > 0:36:15edged with a crown of sliced strawberries.
0:36:15 > 0:36:19Fraisier cake. I've never made one in my life.
0:36:19 > 0:36:22It is really, really special. It's tricky to make,
0:36:22 > 0:36:25but it is one of the most delicious cakes you'll ever make.
0:36:25 > 0:36:27Visually, it looks stunning. I'm going to show you
0:36:27 > 0:36:32- how to do it perfectly. - Go ahead, then.
0:36:32 > 0:36:34First of all, roll out a thin disc of marzipan
0:36:34 > 0:36:37and draw around the base of the cake tin
0:36:37 > 0:36:41so that the circle will perfectly fit on the top of your cake.
0:36:41 > 0:36:43Place on a baking tray and leave to chill in the fridge
0:36:43 > 0:36:46whilst you make the Genoese sponge.
0:36:46 > 0:36:52Now, a classic Genoese is just eggs with flour and sugar and butter
0:36:52 > 0:36:54and you make it over hot water.
0:36:54 > 0:36:59If you've got a powerful machine, you can do it just by whisking
0:36:59 > 0:37:01the eggs and sugar to start with.
0:37:01 > 0:37:05Crack four eggs into a bowl and get all the zest off two lemons.
0:37:05 > 0:37:08You will need their juice for the lemon syrup later.
0:37:08 > 0:37:13Measure out 125 grams of caster sugar and add to the eggs.
0:37:13 > 0:37:16Mix it on full power so that you get good volume.
0:37:17 > 0:37:20There they are. That's it.
0:37:20 > 0:37:24Now you can see it's lovely and thick. You can over-beat it.
0:37:24 > 0:37:27If you get it really firm, almost like meringue,
0:37:27 > 0:37:29you won't get the flour in.
0:37:29 > 0:37:34Sift in 125 grams of self-raising flour, a little bit at a time.
0:37:34 > 0:37:36If you add all the flour at once,
0:37:36 > 0:37:39it's likely to go in in pockets,
0:37:39 > 0:37:41so just a little like that.
0:37:41 > 0:37:44When I made this when I was trained, we used plain flour
0:37:44 > 0:37:48- and you used just the volume of the eggs to rise the sponge.- Yeah.
0:37:48 > 0:37:52But I find now we all use self-raising flour,
0:37:52 > 0:37:55why not use it and get the extra rise
0:37:55 > 0:37:57and you know it works every time.
0:37:57 > 0:38:01Add the melted but slightly cooled butter to the sponge mixture.
0:38:01 > 0:38:04If added whilst hot, you'll lose the volume of the mix.
0:38:04 > 0:38:11It's melted, but it's not runny, not oily, just very, very soft.
0:38:11 > 0:38:14At this stage, it just looks like a normal, whisked sponge
0:38:14 > 0:38:16that you would use for a Swiss roll,
0:38:16 > 0:38:19but adding the butter makes it a Genoese.
0:38:19 > 0:38:23Gentle folding mixture to get all that in.
0:38:23 > 0:38:27This is the danger point because if you go on working in the butter,
0:38:27 > 0:38:31the volume will go down and you won't get such a good rise.
0:38:31 > 0:38:35Gently pour the mixture into a greased and lined cake tin.
0:38:35 > 0:38:38Don't pour the mixture into the tin from a great height
0:38:38 > 0:38:41because the air bubbles will be stretched and burst.
0:38:41 > 0:38:43Do it close to the tin.
0:38:43 > 0:38:47If you do see a little bit of flour in it, just give it a little stir.
0:38:47 > 0:38:52It goes in the oven at 160 fan, that's four gas,
0:38:52 > 0:38:55and it'll take about 35 minutes.
0:38:59 > 0:39:00Looks good, Mary.
0:39:00 > 0:39:03Oh, good. Sigh of relief.
0:39:03 > 0:39:06You can tell the cake is baked as it will shrink away
0:39:06 > 0:39:10from the sides of the tin and will spring back when pressed.
0:39:10 > 0:39:14And you expect that slightly roundedness with a Genoese.
0:39:14 > 0:39:18Leave the cake in the tin to cool whilst you make the lemon syrup.
0:39:18 > 0:39:20Juice the two lemons that were zested earlier
0:39:20 > 0:39:23and measure out 75 grams of caster sugar.
0:39:23 > 0:39:27Heat together in 70mls of water until it's all dissolved.
0:39:27 > 0:39:31Leave that to cool as you make your enriched creme patissiere.
0:39:31 > 0:39:37I'm going to start off by putting 600ml of milk into the pan here.
0:39:37 > 0:39:41Then I'm going to put a vanilla pod into the milk
0:39:41 > 0:39:44and those seeds are going to add flavour.
0:39:44 > 0:39:47Heat the milk until just below boiling point.
0:39:47 > 0:39:50Measure out 180 grams of caster sugar
0:39:50 > 0:39:52and 100 grams of cornflour to thicken it.
0:39:53 > 0:39:56I mean, I use a lot of creme patissiere
0:39:56 > 0:39:58when I'm making Danish pastries, you know.
0:39:58 > 0:39:59I think it tastes so good.
0:39:59 > 0:40:01Oh, I think it's lovely.
0:40:01 > 0:40:04And if you get the consistency right, it cuts through like a dream.
0:40:04 > 0:40:09Now, I've found that in order to get this beautifully smooth,
0:40:09 > 0:40:13it's a good idea to coat the cornflour in the sugar,
0:40:13 > 0:40:17otherwise the cornflour can go in lumps.
0:40:17 > 0:40:22So that's just mixing it together, like that, before the eggs go in.
0:40:22 > 0:40:27Then I'm going to add four eggs and two egg yolks.
0:40:27 > 0:40:30So there we've got the four eggs in there,
0:40:30 > 0:40:34two extra yolks. That's just to enrich it.
0:40:34 > 0:40:38And you just go on mixing until it's really, really smooth.
0:40:40 > 0:40:44That's really well mixed. There's no flecks of cornflour.
0:40:44 > 0:40:48- It does help to put that sugar and cornflour in first.- Yeah.
0:40:48 > 0:40:52Pour the hot milk onto the cold egg mixture
0:40:52 > 0:40:54so that the eggs don't scramble.
0:40:54 > 0:40:57You can use a sieve to catch the vanilla pod and keep whisking.
0:40:57 > 0:41:01pour back into the saucepan and stir continuously
0:41:01 > 0:41:03so that it doesn't go lumpy.
0:41:03 > 0:41:06Even though there's a lot of egg in there,
0:41:06 > 0:41:09the cornflour is stabilising that and it will gradually thicken.
0:41:12 > 0:41:14Whilst Mary's creme patissiere might be thickening,
0:41:14 > 0:41:17the bakers' nerves were not so set.
0:41:18 > 0:41:22I might have to make this again. I don't want to take any risks with it.
0:41:22 > 0:41:26This is a really, really complicated recipe.
0:41:26 > 0:41:29It's curdled. I'm not using it.
0:41:29 > 0:41:32I'll keep it just in case the next one's worse.
0:41:32 > 0:41:35Normally with creme patissiere,
0:41:35 > 0:41:37you're looking for a medium thickness.
0:41:37 > 0:41:40But in this instance, because the strawberries are going to be
0:41:40 > 0:41:44set within it, it needs to be thicker.
0:41:44 > 0:41:48I'm sure, you know, a perfect baker wouldn't do what I've just done
0:41:48 > 0:41:52with mine, but I'm not perfect. I'm a human being.
0:41:56 > 0:41:58- I think it's there, Mary.- Right.
0:41:58 > 0:42:01I've just got the addition of the 150 grams of butter
0:42:01 > 0:42:04that's slightly softened. Just drop that all in in one go.
0:42:04 > 0:42:09And then some kirsch, about a tablespoon.
0:42:09 > 0:42:12If you haven't got kirsch, you could use...
0:42:12 > 0:42:16Limoncello would be nice. Brandy. Whatever's in the cupboard.
0:42:16 > 0:42:20And now we need to take that out and put it to cool.
0:42:20 > 0:42:23I find it's better to put it in something shallow
0:42:23 > 0:42:25and then it cools quickly.
0:42:25 > 0:42:28So once that's cooled down a bit, we'll put it in the fridge
0:42:28 > 0:42:30to become really firm.
0:42:30 > 0:42:33Now the cake should be cooled. Shall we have it out of the tin?
0:42:33 > 0:42:35It certainly is cool.
0:42:35 > 0:42:38Right. Spring-form tin.
0:42:39 > 0:42:43Take off the paper from the bottom.
0:42:43 > 0:42:47Now for the exciting part. We're going to assemble the cake.
0:42:47 > 0:42:51Grease your cake tin and line it with greaseproof paper or acetate.
0:42:51 > 0:42:54This is what will give the Fraisier cake its distinctive edges
0:42:54 > 0:42:55once assembled.
0:42:55 > 0:43:00Acetate is perfect for lining this, but not everybody's got it at home.
0:43:00 > 0:43:03I've tried it just lining the tin with cling film.
0:43:03 > 0:43:07That's absolutely fine. Or you can use foil that's lined with parchment.
0:43:07 > 0:43:11Now it's time to cut your cooled sponge in half.
0:43:11 > 0:43:15So you put your hand flat and get eye level...
0:43:15 > 0:43:20And then what I do is I turn the cake and move it round
0:43:20 > 0:43:22as I'm doing the knife
0:43:22 > 0:43:26and then go through to the middle a bit later. That's it.
0:43:26 > 0:43:29Put the bottom half of the sponge back in the lined cake tin
0:43:29 > 0:43:32and brush with half of the lemon syrup.
0:43:32 > 0:43:33I'm going to get a spoon
0:43:33 > 0:43:38and squash that down so that it really does get into the sides.
0:43:38 > 0:43:40Now we come to the strawberry part.
0:43:40 > 0:43:44It's essential to cut the bottom off and have a neat slice
0:43:44 > 0:43:46and this will go next to the acetate.
0:43:46 > 0:43:51- Yup.- Pressing it firmly down onto the sponge.
0:43:51 > 0:43:56I'm absolutely squashing them as tightly as I can to each other.
0:43:56 > 0:43:59You notice how the very last one I squished in
0:43:59 > 0:44:03and they're very, very firm against the side.
0:44:03 > 0:44:06Put the chilled creme patissiere into a piping bag
0:44:06 > 0:44:09and pipe it onto the exposed layer of sponge in the tin
0:44:09 > 0:44:13- so that it is all completely covered.- Can I have a go, Mary?
0:44:13 > 0:44:17- No, because you're going to show me up. You can do it ten times quicker. - I love piping.- I know.
0:44:17 > 0:44:20Well, I'm going to let you pipe the top, the chocolate part.
0:44:20 > 0:44:22Right. That is completely covered.
0:44:22 > 0:44:27Now we're going to just go between the strawberries,
0:44:27 > 0:44:30sort of like that, all the way round.
0:44:32 > 0:44:35Now, the next move is to put the chopped strawberries
0:44:35 > 0:44:36into the middle here.
0:44:36 > 0:44:39- So the layers are building up. - They are.
0:44:39 > 0:44:42And now I'm going to put the rest of the creme patissiere
0:44:42 > 0:44:44all over the top of that.
0:44:44 > 0:44:49So that's perfect. And now we come to the final layer.
0:44:49 > 0:44:54So just turn that upside down onto the top there.
0:44:54 > 0:44:57- It gives you a nice flat top, doesn't it?- It does.
0:44:57 > 0:44:59I'm pressing that down well.
0:44:59 > 0:45:03So we used half the sugar syrup on the first sponge
0:45:03 > 0:45:08and I'm now using half the lemon syrup on top.
0:45:08 > 0:45:11Then take a spoon and just press that down,
0:45:11 > 0:45:15just so as it's level, and then we need the marzipan.
0:45:15 > 0:45:17- Do you remember we put the marzipan in the fridge?- Yup.
0:45:20 > 0:45:23I think I'll be able to lift that off in one piece cos it's so cold,
0:45:23 > 0:45:27like that, and slip it on the top.
0:45:30 > 0:45:32And that is a perfect fit.
0:45:32 > 0:45:35Now you want to put that back in the fridge
0:45:35 > 0:45:39to be really firm before we turn it out and decorate it.
0:45:41 > 0:45:44But without knowing what the finished cake looked like,
0:45:44 > 0:45:48the bakers found putting it together harder than expected.
0:45:48 > 0:45:49I can't do it.
0:45:58 > 0:45:59Ooh!
0:46:12 > 0:46:15So in France, it's nearly always decorated with chocolate.
0:46:15 > 0:46:17How about you having a go making some shapes?
0:46:17 > 0:46:21They don't have to be perfect, you know,
0:46:21 > 0:46:22but the spirals do look quite effective.
0:46:22 > 0:46:27It always looks better to use plain chocolate rather than milk chocolate.
0:46:27 > 0:46:31- It also holds up better. - It's your artistic flair
0:46:31 > 0:46:33coming out on top of a cake.
0:46:33 > 0:46:36Let the chocolate swirls harden quickly in the fridge
0:46:36 > 0:46:40whilst you release your cake from the tin and start to decorate.
0:46:43 > 0:46:47- It's important to pipe quite thick ones.- Yeah.
0:46:47 > 0:46:53Now, this is the one cake that you must keep in the fridge all the time.
0:46:53 > 0:46:54That's it.
0:46:54 > 0:46:57Now all that's needed is a nice dusting of icing sugar
0:46:57 > 0:47:01and that would be wonderful for any celebration.
0:47:01 > 0:47:04Doesn't need any cream. Just as it is.
0:47:04 > 0:47:05Absolutely.
0:47:13 > 0:47:15- Looks great, that, Mary.- I think we ought to try it, don't you?
0:47:15 > 0:47:17I think we should, Mary.
0:47:17 > 0:47:19It's a shame to cut into it.
0:47:19 > 0:47:21How about that?
0:47:21 > 0:47:25- We ought to share that. Can I just take a little?- I don't think so!
0:47:25 > 0:47:28- OK. I'll take myself. - No, it's all right. It's all right.
0:47:28 > 0:47:31Do you want some of this, Mary? The strawberries,
0:47:31 > 0:47:35the creme patissiere and then the last thing you hit
0:47:35 > 0:47:38is that marzipan, which I think works really well.
0:47:38 > 0:47:41It's so beautiful when you've finished and, of course,
0:47:41 > 0:47:43it tastes absolutely wonderful.
0:47:43 > 0:47:46- I totally agree, Mary. It's gorgeous.- Mmm.
0:47:48 > 0:47:51For the final week of the Bake Off, the bakers had to supply the food
0:47:51 > 0:47:54for the village fete, from perfect puff pastry pithiviers
0:47:54 > 0:47:58in the Signature Challenge to chiffon cake showstoppers.
0:47:58 > 0:48:02As the last technical challenge of the Bake Off, Mary and Paul
0:48:02 > 0:48:06chose to test the bakers' mettle with volume and consistency
0:48:06 > 0:48:08where size definitely mattered.
0:48:08 > 0:48:11What we're asking you to do is to make...
0:48:11 > 0:48:13and ice...
0:48:13 > 0:48:1425...
0:48:14 > 0:48:18fondant fancies, a square of delicate light sponge,
0:48:18 > 0:48:22a dome of butter cream, all encased in a glossy fondant.
0:48:22 > 0:48:25- On your marks.- Get set.- Bake.- Bake.
0:48:29 > 0:48:33It's baking on the hoof while still producing a really good product.
0:48:33 > 0:48:37I'm really excited because I've always wanted to make fondant fancies,
0:48:37 > 0:48:40but I'm nervous because they are difficult little creatures to do.
0:48:41 > 0:48:43This is about really professional finish.
0:48:43 > 0:48:47Who would ever make a fondant fancy? Maybe I'll want to after this.
0:48:47 > 0:48:50A sweet treat of perfectly-shaped squares of cake,
0:48:50 > 0:48:54covered in runny, fondant icing and chocolate.
0:48:54 > 0:48:56Will you show us, Mary? Show us how to do your fancies.
0:48:56 > 0:48:59We're going to start off with a classic sponge base.
0:48:59 > 0:49:02Crack four eggs into a mixing bowl
0:49:02 > 0:49:05and measure 225 grams of caster sugar,
0:49:05 > 0:49:08225 grams of self-raising flour
0:49:08 > 0:49:12and 225 grams of baking spread or softened butter.
0:49:13 > 0:49:17Add the zest of one lemon and mix well.
0:49:17 > 0:49:19All the ingredients are the same weight
0:49:19 > 0:49:21so it's an easy recipe to remember.
0:49:21 > 0:49:24That's it. It couldn't really be easier.
0:49:24 > 0:49:29I'm going to put all that mixture into the prepared tin.
0:49:29 > 0:49:32And if you wanted to make a chocolate mixture,
0:49:32 > 0:49:39you would take away 25 grams of the flour and put in 25 grams of cocoa.
0:49:39 > 0:49:42Normally, I would level that off, if it was just a Victoria sandwich,
0:49:42 > 0:49:46but I want this to be absolutely level on top,
0:49:46 > 0:49:50so I've found that the best way to do that is to push the mixture
0:49:50 > 0:49:54into the corners with a slight dent in the middle,
0:49:54 > 0:49:55then it will level itself out.
0:49:55 > 0:50:01Put in a preheated oven at 140 fan and bake for about 40 minutes.
0:50:01 > 0:50:05Don't open the door whilst baking or your sponge may sink.
0:50:08 > 0:50:11- That's fine.- There you go.
0:50:11 > 0:50:15It's shrinking from the side and it's springing back.
0:50:15 > 0:50:19Put it on top of the jar and it should come out.
0:50:20 > 0:50:23There we are. Turn that upside down
0:50:23 > 0:50:27in order to get a lovely, flat surface on the top.
0:50:27 > 0:50:31Put the cake aside to cool whilst you make your butter cream.
0:50:31 > 0:50:33Measure out 200 grams of icing sugar
0:50:33 > 0:50:38and 250 grams of unsalted butter and whisk together well.
0:50:38 > 0:50:42Move the bowl round and keep the beater still.
0:50:42 > 0:50:44Then the rest can go in there.
0:50:48 > 0:50:51Now you see that is a lovely light colour.
0:50:51 > 0:50:55It's well blended, no lumps in there and it'll be full of flavour.
0:50:55 > 0:50:58On to the marzipan on the top.
0:50:58 > 0:51:01Roll out 200 grams of marzipan thinly,
0:51:01 > 0:51:03using icing sugar to dust the surface instead of flour
0:51:03 > 0:51:05so that it adds to the flavour.
0:51:05 > 0:51:09So we're going to put that into the centre and cut it off.
0:51:09 > 0:51:13So that's the base from the cake you've used as a template.
0:51:13 > 0:51:16Brush the flat top of the cake with warmed and sieved apricot jam
0:51:16 > 0:51:19so that there are no lumps on the surface.
0:51:19 > 0:51:23Layer the thin square of marzipan on top of the cake, which should be
0:51:23 > 0:51:26the exact fit and perfectly smooth.
0:51:26 > 0:51:28Now we have to cut it into the squares.
0:51:28 > 0:51:33Take a sharp knife, make quite sure there are no crumbs on the knife
0:51:33 > 0:51:40and do it slowly. It's really precision to get every one identical.
0:51:40 > 0:51:43If at the edges there's a little bit of a tilt, turn them over
0:51:43 > 0:51:47and level it off with a sharp knife.
0:51:47 > 0:51:49When you've made 25 equal squares,
0:51:49 > 0:51:51you can butter cream the sides of each cake.
0:51:51 > 0:51:54So a little butter cream.
0:51:54 > 0:51:57It's just to give the smoothest edge,
0:51:57 > 0:52:01and it's got to come right up to the marzipan.
0:52:01 > 0:52:03So there's one done.
0:52:03 > 0:52:06Perhaps would you like to put the little blob on top?
0:52:06 > 0:52:07Yeah, tell me when.
0:52:07 > 0:52:10Just a neat small blob in the middle.
0:52:10 > 0:52:12- How's that?- Perfect.
0:52:12 > 0:52:15The butter cream is important as it will act as a crumb barrier,
0:52:15 > 0:52:16stopping any crumbs from the sponge
0:52:16 > 0:52:19getting into the fondant icing later on.
0:52:19 > 0:52:23I shall put these in the fridge and when they have hardened up a bit,
0:52:23 > 0:52:26I will put a knife across the sides.
0:52:26 > 0:52:30- Just to smooth that right down. - And if they really have got a bit too cold,
0:52:30 > 0:52:35I dip the knife in hot water, dry it and then push it across,
0:52:35 > 0:52:37so that it's absolutely smooth.
0:52:37 > 0:52:39They're not perfect at the moment.
0:52:39 > 0:52:43- They will be by the time you've finished.- I can tell you, they're going to be.
0:52:43 > 0:52:47Put the cakes in the fridge to chill whilst you prepare the fondant icing.
0:52:47 > 0:52:52This, I have to say, is a bit tricky. The fondant comes in a block.
0:52:52 > 0:52:54You can buy it in good supermarkets.
0:52:54 > 0:52:56But, of course, it's hard and stiff.
0:52:56 > 0:53:00We want it to pour over, or to dip the fancies into it.
0:53:00 > 0:53:02So I'm going to run that down with a little water.
0:53:02 > 0:53:07To make the hard fondant liquid and ready for dipping,
0:53:07 > 0:53:11cut up the block and put it into the mixer, using a beater, not a whisk.
0:53:11 > 0:53:14Mix at a slow speed whilst you add in the water,
0:53:14 > 0:53:16a tiny amount at a time.
0:53:16 > 0:53:19It's important to only add a little at a time
0:53:19 > 0:53:23so that you get the icing to the correct pouring consistency.
0:53:23 > 0:53:25It wants to coat the back of a spoon.
0:53:25 > 0:53:27That is just a little too thick.
0:53:27 > 0:53:28It's nearly there.
0:53:28 > 0:53:34If you do go too far, you can bring it back with a bit of icing sugar.
0:53:37 > 0:53:42My recollection of this is that it's more a delicate pink
0:53:42 > 0:53:44rather than a deep one.
0:53:44 > 0:53:46So we're going to have a deep one!
0:53:46 > 0:53:48HE LAUGHS
0:53:50 > 0:53:52Oh, that's quite a bright pink from that tiny little drop.
0:53:52 > 0:53:54I did not expect that.
0:53:54 > 0:53:57That's not the only thing they didn't expect. The dipping fondant challenged
0:53:57 > 0:54:00their baking skills to the max.
0:54:00 > 0:54:02- Is this your pioneering tactics? - Yes.
0:54:03 > 0:54:06The rest won't be as messy, I promise you.
0:54:06 > 0:54:08A hand is always the best method.
0:54:08 > 0:54:10- Plunge, quick.- Plunge.
0:54:10 > 0:54:12- Plunge, bang, out.- Wow!
0:54:12 > 0:54:13It's more Generation Game, this,
0:54:13 > 0:54:16than sort of bijoux French patisserie, isn't it?
0:54:16 > 0:54:18Bijoux is not what comes to mind.
0:54:18 > 0:54:20- Is it dunking? - It's called a dunkage.
0:54:20 > 0:54:22- Le dunkage. - Dunkage de fondant petit.
0:54:28 > 0:54:29That looks just about right.
0:54:29 > 0:54:32So I'm going to add a little rose water.
0:54:32 > 0:54:35It's a lovely flavour but it should be used in moderation.
0:54:35 > 0:54:39I'm just going to put a few drops in there
0:54:39 > 0:54:42and that will be plenty. That's just a hint.
0:54:42 > 0:54:45Then we come to the colouring and the smallest amount.
0:54:45 > 0:54:47We could always add more.
0:54:49 > 0:54:52That looks just about right to me.
0:54:54 > 0:54:58So for ease of dipping I'm going to transfer it to this bowl,
0:54:58 > 0:55:03and you can always thin this down if it isn't quite right.
0:55:03 > 0:55:07Take the cakes from the fridge. They should be really chilled by now
0:55:07 > 0:55:10so the sponge holds together when dipped in the fondant,
0:55:10 > 0:55:12allowing no crumbs to come loose.
0:55:12 > 0:55:16Take the fork and don't put it in straight,
0:55:16 > 0:55:18put it in at a slight angle,
0:55:18 > 0:55:23like that, and then that's ready to dip. So in it goes.
0:55:24 > 0:55:26So why don't you pour it, Mary?
0:55:26 > 0:55:29I think you get a smarter finish
0:55:29 > 0:55:32and I found it easier to do it this way.
0:55:32 > 0:55:36So in it goes, right down, then a little twist,
0:55:36 > 0:55:42let it drain a bit, and then put it on there like that.
0:55:42 > 0:55:45Once you've iced all 25 fondant fancies,
0:55:45 > 0:55:49leave them to set before decorating with melted chocolate on top.
0:55:51 > 0:55:54- Right, do I need to chill these? - "Leave the fondant to set."
0:55:54 > 0:55:56Oh, that doesn't mean chill, I don't think.
0:55:57 > 0:56:01Not bad, eh? You know, they look quite cute really.
0:56:01 > 0:56:04It's just been a very stressful process.
0:56:04 > 0:56:07Even though one's lost its nipple, you know, not a bad job.
0:56:10 > 0:56:14- If I ever see another fondant fancy I'll...- What will you do?- Deck it.
0:56:16 > 0:56:19So there they are, all set and firm.
0:56:19 > 0:56:20We need the finishing touches.
0:56:20 > 0:56:22So melted chocolate that's cool
0:56:22 > 0:56:25and I put it into a piping bag.
0:56:25 > 0:56:29A lot will go on the tray. That's what I expect.
0:56:29 > 0:56:34You let it come out here and you go backwards and forwards like that.
0:56:34 > 0:56:37- You see how quick you've got to be?- Yeah.
0:56:38 > 0:56:42And as you get going you can be much, much braver and quicker.
0:56:42 > 0:56:44You see I'm getting the hang of it now.
0:56:44 > 0:56:45Now it's your turn.
0:56:45 > 0:56:50I expect you do 100 at a time. Do you, when you're doing them?
0:56:50 > 0:56:51Er.. yeah.
0:56:53 > 0:56:55Well it is a bit different you and me doing it.
0:56:55 > 0:56:59I think you've done it much more often. I'm just dead careful.
0:56:59 > 0:57:03I must admit, it's one of my favourite, little jobs.
0:57:03 > 0:57:06We won't have an examination to see whose is best but I quite like mine,
0:57:06 > 0:57:08a bit informal.
0:57:08 > 0:57:10I think mine's a bit more elegant.
0:57:10 > 0:57:12HE LAUGHS
0:57:17 > 0:57:20A really tricky, technical challenge.
0:57:20 > 0:57:23It really looks good when you cut inside.
0:57:23 > 0:57:25They're delicious, you know.
0:57:25 > 0:57:30We've now shown everybody how to make these properly at home.
0:57:30 > 0:57:32Well I've enjoyed doing it.
0:57:32 > 0:57:34It's so nice to show how to make things.
0:57:34 > 0:57:36You can just follow it, step by step,
0:57:36 > 0:57:39to get a perfect finish.
0:57:39 > 0:57:42Hopefully it encourages people to start trying it for themselves.
0:57:44 > 0:57:49Next time, a first as Mary and Paul share five of their signature bakes.
0:57:49 > 0:57:53I'm quite looking forward to putting my own personality into the signature challenges.
0:57:53 > 0:57:57And we're able to do OUR special twists.
0:57:57 > 0:58:00They'll take you through every step of their recipes in real detail...
0:58:00 > 0:58:04I rather like turning things out. I like the surprise.
0:58:04 > 0:58:08..offering all the hints and tips to get the perfect results at home, every time...
0:58:08 > 0:58:10Tack a little bit down on the table.
0:58:10 > 0:58:13When you roll that over you can pull it and get a bit of tension.
0:58:13 > 0:58:14That's a very good tip.
0:58:14 > 0:58:17..guaranteeing success, whatever the recipe.
0:58:17 > 0:58:19What a beautiful bake. There we are.
0:58:19 > 0:58:21May I eat it now, Mary?
0:58:21 > 0:58:24Join us next time for the Great British Bake Off Masterclass.
0:58:24 > 0:58:27- Dig in and see what you think. - That's wicked, that.
0:58:44 > 0:58:47Subtitles by Red Bee Media Ltd