0:00:02 > 0:00:05Now, I'm on my tod this week as Mel's having the electronic bracelet refitted to her ankle,
0:00:05 > 0:00:08but behind me are nine of the country's best amateur bakers
0:00:08 > 0:00:11battling it out over pies, pastries and puddings.
0:00:11 > 0:00:14Well, each week we get closer to finding our champion
0:00:14 > 0:00:17and each week I get closer to having to wear a surgical truss.
0:00:17 > 0:00:19Welcome to the Great British Bake Off.
0:00:21 > 0:00:24'Last week, the bakers took on pastry...'
0:00:24 > 0:00:26Let's try that again.
0:00:26 > 0:00:29'..as the bakers produced a multitude of tarts...'
0:00:29 > 0:00:32Puff the Magic Pastry, here it comes.
0:00:32 > 0:00:35'..and James' pastry perfection...'
0:00:35 > 0:00:37I love that.
0:00:37 > 0:00:40'..earned him the title of star baker.
0:00:41 > 0:00:44'But, after some disastrous experiments with flavour...'
0:00:44 > 0:00:46That doesn't work for me.
0:00:46 > 0:00:50'..it was Victoria who said goodbye to the Bake Off tent.
0:00:51 > 0:00:53'This week, dessert is on the menu...'
0:00:53 > 0:00:55It's leaning that way.
0:00:55 > 0:00:59I'm going to booze it up and get Mary a bit sloshed.
0:00:59 > 0:01:02'..but who will appeal to the judges' sweet tooth...'
0:01:02 > 0:01:05That is absolutely delicious.
0:01:05 > 0:01:09'..and who will have to hang up their apron for the last time?'
0:01:09 > 0:01:11It looks like a chocolate breezeblock.
0:01:11 > 0:01:13- My worst nightmare, this is. - Bleurgh.
0:01:13 > 0:01:14I could cry.
0:01:40 > 0:01:42This week, it's all about desserts,
0:01:42 > 0:01:45so expect more meringues than a Katie Price wedding.
0:01:45 > 0:01:47But less fighting.
0:01:51 > 0:01:55Morning, bakers, and welcome to the first challenge of the weekend - the signature bake.
0:01:55 > 0:01:59Now, what we're asking you to do for this is to make a torte cake,
0:01:59 > 0:02:02which is, of course, a dessert which consists of multiple layers
0:02:02 > 0:02:06which you can fill with jam or cream or mousse or whatever you like.
0:02:06 > 0:02:10This torte needs to be more than 20cm in diameter.
0:02:10 > 0:02:13You've got three hours to complete this challenge.
0:02:13 > 0:02:15On your marks, get set, bake.
0:02:18 > 0:02:21When making a torte, it's got to look special.
0:02:21 > 0:02:23Not only from the outside,
0:02:23 > 0:02:26it's got to look good as you cut that wedge out.
0:02:26 > 0:02:29It would be nice if it had layers of different flavours,
0:02:29 > 0:02:31but they've all got to complement each other.
0:02:31 > 0:02:37Just like a classic sponge, a torte mix uses butter, sugar and eggs.
0:02:38 > 0:02:41But that's where the similarities end.
0:02:41 > 0:02:45It can be made with anything except normal conventional wheat flour
0:02:45 > 0:02:50so they could use chestnut flour... Ground almonds will probably be quite prevalent.
0:02:50 > 0:02:52This decision is crucial.
0:02:53 > 0:02:56- HE SIGHS - I'm dreading this.
0:02:56 > 0:02:58The choice of flour substitute
0:02:58 > 0:03:01will have a huge impact on flavour and structure.
0:03:01 > 0:03:04I'm adding hazelnuts and almonds, roasted.
0:03:04 > 0:03:07Ground nuts, the choice of most bakers,
0:03:07 > 0:03:10will give the torte a firm foundation,
0:03:10 > 0:03:12but can produce a heavy texture...
0:03:12 > 0:03:16I have practised this recipe quite a lot of times.
0:03:16 > 0:03:20..a risk that Danny thinks she has a unique way of avoiding.
0:03:20 > 0:03:23I'm making a Savoy sponge, which is a fatless sponge
0:03:23 > 0:03:25and I'm using potato flour to hold it together.
0:03:25 > 0:03:28Drawing from her archive of recipes,
0:03:28 > 0:03:31intensive care consultant Danny is always looking to impress
0:03:31 > 0:03:35Paul and Mary with unfamiliar ingredients and tastes.
0:03:35 > 0:03:37Today she's flavouring her potato flour torte
0:03:37 > 0:03:40with blackberry, white chocolate, lemon and elderflower.
0:03:40 > 0:03:45Now, potato flour. I don't know very much about potato flour.
0:03:45 > 0:03:48- Paul, what can we expect from that? - No idea. Never used it.
0:03:48 > 0:03:53- It's very starchy.- It is. - I tend to avoid it like the plague.
0:03:53 > 0:03:56I've used it for drop scones and things like that,
0:03:56 > 0:03:59- but I haven't used it very much. - This is going to be fascinating.
0:03:59 > 0:04:02It's very different. And quite tricky.
0:04:02 > 0:04:04My brain is saying it's jammy jacket potatoes.
0:04:04 > 0:04:07Tell me if you think it's still jammy jacket potato.
0:04:07 > 0:04:09If it's you doing it, it won't be jammy jacket potato.
0:04:09 > 0:04:14'Danny isn't the only baker with a unique base ingredient.'
0:04:14 > 0:04:18Chestnut flour is quite pasty,
0:04:18 > 0:04:20but it has a lovely, unique flavour.
0:04:20 > 0:04:24It's trickier working with non-standard flours,
0:04:24 > 0:04:27but I have a number of friends who are gluten intolerant
0:04:27 > 0:04:31so over the last few years I've developed a skill
0:04:31 > 0:04:36of delivering good bakes, basically, without the standard flour.
0:04:36 > 0:04:38At home, it's Brendan's neighbours
0:04:38 > 0:04:42who've benefited from his constant practising, which has paid off
0:04:42 > 0:04:47with a growing reputation for precision and lavish decoration.
0:04:47 > 0:04:48Enjoy. Bye.
0:04:48 > 0:04:51Today he's using clementines and lemon verbena leaves
0:04:51 > 0:04:55to complement the flavour of his chestnut flour.
0:04:55 > 0:04:58I have a tendency to over-elaborate the presentation,
0:04:58 > 0:05:02although I like that if you have the material.
0:05:02 > 0:05:05However, it puts me under pressure for time and so forth,
0:05:05 > 0:05:11so I've taken that on board to rein myself in a little bit, really.
0:05:16 > 0:05:18While Sarah-Jane is using a standard ground almond base
0:05:18 > 0:05:20for her sponge mix...
0:05:20 > 0:05:23..mix the chocolate together in a heat-proof bowl...
0:05:23 > 0:05:26..she's taking a gamble by adding another ingredient
0:05:26 > 0:05:28to boost flavour and structure.
0:05:29 > 0:05:33These amaretti biscuits are mine and my husband's
0:05:33 > 0:05:35dream pudding ingredient, really.
0:05:35 > 0:05:39This is probably the... I wouldn't say this is outrageous -
0:05:39 > 0:05:41this is the bravest thing I've ever done.
0:05:41 > 0:05:44But until this, getting here on the train by myself
0:05:44 > 0:05:46was the bravest thing I'd ever done.
0:05:46 > 0:05:48Stay-at-home mum Sarah-Jane
0:05:48 > 0:05:52has steadily grown in confidence throughout the Bake Off
0:05:52 > 0:05:57and her simple but perfectly executed bakes have so far impressed the judges.
0:05:57 > 0:06:01She's going for a chocolate and almond truffle torte
0:06:01 > 0:06:04with plenty of almond liqueur.
0:06:04 > 0:06:06Normally, if I wasn't here on Saturday,
0:06:06 > 0:06:08I'd be washing school uniform,
0:06:08 > 0:06:12getting homework done, so this is totally different.
0:06:12 > 0:06:14I feel quite guilty about having so much fun
0:06:14 > 0:06:17while everybody else is at home doing all the normal stuff.
0:06:19 > 0:06:21To avoid a stodgy torte,
0:06:21 > 0:06:25the bakers whisk egg whites into soft peaks and add them to the batter.
0:06:25 > 0:06:28But it's a delicate operation.
0:06:28 > 0:06:31Beat the egg in too hard and they'll knock all the air out
0:06:31 > 0:06:34and lose the only raising agent in the cake.
0:06:36 > 0:06:38I'm just trying to relax as much as I can
0:06:38 > 0:06:43cos I think when I panic that's when it, kind of, goes wrong for me.
0:06:43 > 0:06:45Before entering the Bake Off,
0:06:45 > 0:06:49Stuart's biggest baking triumph was making his own wedding cake.
0:06:50 > 0:06:54But in the competition, he hasn't always managed to impress.
0:06:54 > 0:06:56He's hoping to revive his fortunes
0:06:56 > 0:06:59with a Black Forest torte featuring seven layers,
0:06:59 > 0:07:03including milk chocolate ganache, cherry jelly and a mirror glaze.
0:07:03 > 0:07:05Now, you're using layers - is this because you know now
0:07:05 > 0:07:08that layers are your saving grace in this competition?
0:07:08 > 0:07:09Yeah, I suppose, a little bit.
0:07:09 > 0:07:12But also because it allows the different flavours
0:07:12 > 0:07:14to come through as you are, kind of, biting into it.
0:07:14 > 0:07:16It's going to be open-sided,
0:07:16 > 0:07:18so you can actually see all the layers straightaway.
0:07:18 > 0:07:21- That's tricky. - I hope you pull it off, mate.
0:07:21 > 0:07:22Yeah, cheers, thank you.
0:07:22 > 0:07:25Cheers.
0:07:25 > 0:07:28Stuart's thin layers are risky.
0:07:29 > 0:07:32Most bakers will be slicing larger sponges once baked.
0:07:32 > 0:07:34I'm just putting the last little bit in.
0:07:34 > 0:07:38By baking his individually, Stuart's hoping to be able to control
0:07:38 > 0:07:41the consistency of each layer and drastically reduce baking time,
0:07:41 > 0:07:45giving him longer to perfect the finish on his torte.
0:07:46 > 0:07:50If it doesn't rise, it'll be like a pancake.
0:07:50 > 0:07:51And he's not the only one.
0:07:51 > 0:07:54This recipe I just whipped up this week
0:07:54 > 0:07:56so it's all still experimental,
0:07:56 > 0:08:01so it would be nice to go in to bake, you know, 100% confident,
0:08:01 > 0:08:04but sometimes you just have to take risks.
0:08:04 > 0:08:06Photographer Ryan likes recipes
0:08:06 > 0:08:10which fuse the British baking classics with his Asian heritage.
0:08:12 > 0:08:15His opera torte features almond and hazelnut sponge
0:08:15 > 0:08:17flavoured with green tea,
0:08:17 > 0:08:22which is filled with a dark chocolate ganache and covered with buttercream.
0:08:22 > 0:08:25Once again, flavoured and coloured with green tea.
0:08:25 > 0:08:29I actually looked on the internet and found something quite impressive
0:08:29 > 0:08:31done by a Japanese patisserie in Paris
0:08:31 > 0:08:35and I thought I would recreate that. It's unusual flavours.
0:08:37 > 0:08:40I should have just stuck with the torte.
0:08:41 > 0:08:45OK, bakers - that's half-time. 90 minutes.
0:08:45 > 0:08:48'Baking flourless cakes is a delicate process.'
0:08:48 > 0:08:52Oh, dear. OK. That's one big thing out of the way.
0:08:54 > 0:08:57For those using larger sponges...
0:08:57 > 0:09:01I'm just going to check it. Just make sure.
0:09:01 > 0:09:06..they'll have to judge precisely when it is firm enough to slice,
0:09:06 > 0:09:08but still moist.
0:09:09 > 0:09:13And for Ryan and Stuart's incredibly thin individual layers...
0:09:15 > 0:09:18..the margin for error can be less than a minute.
0:09:20 > 0:09:22Should be all right.
0:09:22 > 0:09:25But sometimes I can't tell how thick they are until I cut into them,
0:09:25 > 0:09:27so it may be sometimes a bit too thin and if it's very thin
0:09:27 > 0:09:30it's hard to handle afterwards, but we won't know until we cut into it.
0:09:30 > 0:09:33It looks generally OK at the minute.
0:09:35 > 0:09:37While their sponges are in the oven,
0:09:37 > 0:09:40the bakers need to make their fillings and toppings.
0:09:40 > 0:09:43There will be the clementines, which are just citrus.
0:09:43 > 0:09:48I'm then going to put lemon oil into the buttercream.
0:09:48 > 0:09:52I've got some blackberries here with some orange juice and zest
0:09:52 > 0:09:54and I'm just going to gently cook them down.
0:09:54 > 0:09:56I'm actually going to make a blackberry curd,
0:09:56 > 0:09:58so I want them to go mushy.
0:10:00 > 0:10:03So just reducing cherries down with a bit of sugar
0:10:03 > 0:10:06and then adding some gelatine into it
0:10:06 > 0:10:08and then just setting it in a square, cherry, jelly layer.
0:10:08 > 0:10:10I only did it the first time this week
0:10:10 > 0:10:12so I'll have to make sure it's perfect, really.
0:10:13 > 0:10:14Nearly all the bakers
0:10:14 > 0:10:18are including a chocolate ganache in their signature tortes.
0:10:18 > 0:10:21I'm always tempted to eat the chocolate while I'm cooking.
0:10:21 > 0:10:26It's a carefully combined mixture of chocolate and fresh cream.
0:10:26 > 0:10:28To avoid making the chocolate seize
0:10:28 > 0:10:32you've got to just use the cream as the melting agent in it.
0:10:32 > 0:10:35You get the cream scorching, pour it over
0:10:35 > 0:10:37and that should melt the chocolate.
0:10:37 > 0:10:40- ALARM BEEPS - I just need to get my thing out of the oven, actually, so...
0:10:41 > 0:10:43Still a bit longer.
0:10:43 > 0:10:47It makes a gentle, like, a bubbling sound if it's not done
0:10:47 > 0:10:50because there's still a bit of moisture in there.
0:10:50 > 0:10:52That's what that moisture sound is,
0:10:52 > 0:10:54so if it sings to you then it's not quite ready,
0:10:54 > 0:10:57so I'm going to put it in for another two minutes.
0:10:57 > 0:11:01What the hell, I'll put it in for four, eh? Back to the chocolate.
0:11:01 > 0:11:04Law student John's love of French patisserie
0:11:04 > 0:11:07is his inspiration when devising new recipes.
0:11:07 > 0:11:11But will his torte noir, flavoured with blackberries, raspberries
0:11:11 > 0:11:14and a hidden layer of tempered chocolate have that French finesse?
0:11:16 > 0:11:18My cream was actually too hot.
0:11:18 > 0:11:21Just a bit too hot and it's seized the chocolate.
0:11:21 > 0:11:24You can see, like...the chocolate splits away from itself
0:11:24 > 0:11:27and all the sugar crystals in the chocolate fly around.
0:11:29 > 0:11:32I'm going to have to start again.
0:11:32 > 0:11:33What do you want from me?
0:11:33 > 0:11:37Medical student James is the only baker making a flavoured ganache.
0:11:39 > 0:11:43Of all the things that I fed my friends for Bake Off,
0:11:43 > 0:11:46this is the most well received, actually.
0:11:46 > 0:11:49In an attempt to ensure the passion fruit flavour isn't lost,
0:11:49 > 0:11:52he's added it to the cream and infused it.
0:11:52 > 0:11:56- It changes colour a little bit. - Before mixing with the chocolate.
0:11:56 > 0:11:59The amount of fresh passion fruit in this means that, you know,
0:11:59 > 0:12:00it's quite an expensive bake.
0:12:00 > 0:12:04It's not a student's everyday diet. Special occasions.
0:12:04 > 0:12:08James's experiments with flavour and technique
0:12:08 > 0:12:12have earned him praise at home and in the Bake Off.
0:12:12 > 0:12:15He's used ground hazelnuts in his chocolate torte,
0:12:15 > 0:12:18and will be using some of his passion fruit ganache
0:12:18 > 0:12:22to create decorative truffles dusted with cocoa powder.
0:12:22 > 0:12:27Oh! I'm getting passion fruit. I wasn't expecting that.
0:12:27 > 0:12:30- That's nice, isn't it?- You're such a clever thing, you are.
0:12:30 > 0:12:33Clever and cosy. You're the only person who's bothered to think about
0:12:33 > 0:12:35what they might wear in inclement weather.
0:12:35 > 0:12:38I like a man who dresses appropriately.
0:12:38 > 0:12:42John, basically, is stripped to the waist, Stuart's in Hawaiian gear.
0:12:42 > 0:12:45If it's sunny next week, John's style -
0:12:45 > 0:12:47I think I'll copy that for next week.
0:12:47 > 0:12:49- So you'll get the full Shetland rug out next week?- Yeah.
0:12:52 > 0:12:55'One hour remaining.'
0:12:55 > 0:12:58I'm happy with that, I'm going to take it out.
0:13:04 > 0:13:09Apparently, if you take the ring off as soon as it comes out the oven,
0:13:09 > 0:13:12there's less chance that it will completely implode on itself.
0:13:15 > 0:13:18While some bakers will have to accurately cut their layers
0:13:18 > 0:13:21- from a single sponge...- Perfect.
0:13:21 > 0:13:26..Ryan's second batch of individually baked layers need to match the first.
0:13:28 > 0:13:30The sponges didn't turn out right
0:13:30 > 0:13:32and so I'll have to rework these now.
0:13:32 > 0:13:33Of all the things that can go wrong,
0:13:33 > 0:13:37this is the worst part because on the others, I can recover.
0:13:37 > 0:13:41I'm not sure if I can make it but I'll have to keep on going.
0:13:43 > 0:13:47Layering a torte requires careful planning.
0:13:47 > 0:13:50You have to think about, when you're cutting into the cake,
0:13:50 > 0:13:54once you get the slice, it should cut through
0:13:54 > 0:13:57without being intercepted by a segment because each gap will be a slice.
0:13:57 > 0:14:01Every sponge, ganache, jelly or cream
0:14:01 > 0:14:06should be perfectly level and clearly separated.
0:14:06 > 0:14:10Just using the scraps of the torte sponge to make the final layer
0:14:10 > 0:14:14because this is going to be the very bottom.
0:14:15 > 0:14:19But Ryan is rapidly running out of time to assemble his torte.
0:14:19 > 0:14:22I don't have time to do another one.
0:14:22 > 0:14:27If it's dry, I'm going to booze it up and get Mary a bit sloshed
0:14:27 > 0:14:29and hope she won't notice.
0:14:29 > 0:14:33I keep hearing the word "layers," and mine hasn't got layers.
0:14:33 > 0:14:35Well, it's just one-two.
0:14:39 > 0:14:42Cathryn dropped out of college when she was young
0:14:42 > 0:14:44to have her children, Maisie and Ambrose.
0:14:44 > 0:14:48She now wants to prove to all her family that she can be
0:14:48 > 0:14:49a success outside the home as well.
0:14:49 > 0:14:53- Your cake is amazing, Mum. - Thanks, hon.
0:14:55 > 0:14:57Her ground macadamia nut and coffee torte
0:14:57 > 0:15:01will have a feathered white chocolate topping and a decorative finish
0:15:01 > 0:15:03she hopes will impress.
0:15:03 > 0:15:07It's a transfer sheet and it's got a picture on it in cocoa butter
0:15:07 > 0:15:11and then you spread the melted chocolate on, and then when it sets
0:15:11 > 0:15:14you peel it away and it should lift up the picture of what's underneath.
0:15:14 > 0:15:17I think I've just not given myself a hectic amount to do
0:15:17 > 0:15:19and so I'm not rushing for time.
0:15:19 > 0:15:23I do feel a bit calmer today which is really good.
0:15:23 > 0:15:27Cathryn isn't the only baker planning a spectacular topping.
0:15:27 > 0:15:31I'm using chocolate icing because the cake itself,
0:15:31 > 0:15:36it's got 70% cocoa, so they're a tiny bit bitter.
0:15:36 > 0:15:39Using icing sugar will boost it up with a bit of sweetness.
0:15:39 > 0:15:43Nursery teacher Manisha has proven to be a consistent baker,
0:15:43 > 0:15:47but each week of the competition has demanded more practice at home
0:15:47 > 0:15:50and more tastings with her dad and brothers.
0:15:50 > 0:15:52How often do cakes last in this house?
0:15:54 > 0:15:57Her ground almond and hazelnut chocolate torte will be filled
0:15:57 > 0:15:59with a mascarpone and kirsch cream
0:15:59 > 0:16:02and a jam made from kirsch-soaked morello cherries.
0:16:02 > 0:16:07- Are these going spare?- They are going spare.- Not any longer, they're not.
0:16:07 > 0:16:10- Have you tested this on your brothers?- Yes.
0:16:10 > 0:16:14- It's too chocolatey, I think, for them, they'd say.- Really?- I like it.
0:16:14 > 0:16:18So you make loads of chocolatey things for two brothers who don't really like chocolate?
0:16:18 > 0:16:21But I like chocolate so it's fine. I eat all the chocolate.
0:16:21 > 0:16:24OK, so you make things that they won't like but you can finish off?
0:16:24 > 0:16:26- Yeah.- No flies on you, that's very clever.
0:16:30 > 0:16:33- OK, bakers, that's three minutes. Just three minutes left.- Not good.
0:16:33 > 0:16:39Not got a lot of time to spare now. Where's that spoon?
0:16:39 > 0:16:41It's split again.
0:16:41 > 0:16:43Could be the end of the road for me, I think.
0:16:43 > 0:16:46Everyone else has done a really marvellous job
0:16:46 > 0:16:49and I'm here looking like an idiot, to be honest.
0:16:49 > 0:16:51It'll have to do.
0:16:51 > 0:16:54How am I going to do this?
0:17:00 > 0:17:02Hasn't set.
0:17:06 > 0:17:08That's how it should look.
0:17:17 > 0:17:20I'm going to have to work this chest for Mary
0:17:20 > 0:17:23because she's not going to be impressed by my torte, I tell you that.
0:17:29 > 0:17:31How do you spell "noir"? N-O-I-R.
0:17:36 > 0:17:38It doesn't say anything, does it?
0:17:39 > 0:17:42Time up, bakers. Get them shiny tortes to the end of your benches
0:17:42 > 0:17:44so that judging can commence, thank you.
0:17:44 > 0:17:46I could cry.
0:17:52 > 0:17:56It's judgement time.
0:18:01 > 0:18:04I actually quite like the look of it.
0:18:04 > 0:18:06The thing is, it's all about textures,
0:18:06 > 0:18:09and flavours, obviously, but it's about textures.
0:18:09 > 0:18:11You really should see the layers
0:18:11 > 0:18:13and you can see your layers very clearly.
0:18:16 > 0:18:19I think it looks very unusual but the one flavour
0:18:19 > 0:18:23that's coming through very strongly is bitter chocolate.
0:18:23 > 0:18:25White chocolate probably would have been better,
0:18:25 > 0:18:30to give you that sweetness to balance with the bitterness coming from the top.
0:18:36 > 0:18:42- Cuts well.- Every slice should look well finished and good on the plate.
0:18:42 > 0:18:44Just how that looks is lovely.
0:18:44 > 0:18:48It's a beautiful cake, nuts are a great texture, and you do get
0:18:48 > 0:18:52that after-palate of the passion fruit which for me is fascinating.
0:18:52 > 0:18:56It looks professional, it's a lovely texture, it's just what I like.
0:19:00 > 0:19:04The piping's very good. It's consistent.
0:19:04 > 0:19:06OK, let's cut into this.
0:19:06 > 0:19:09- Look at that.- You clever girl, that does look good.
0:19:09 > 0:19:12That's an impressive layers.
0:19:12 > 0:19:16That is... That's quite something.
0:19:16 > 0:19:18That is absolutely delicious.
0:19:22 > 0:19:26It just reminds me of those '70s cakes.
0:19:26 > 0:19:28It's Technicolor! It's great, it's beautiful.
0:19:30 > 0:19:32Oh, it sits up nicely.
0:19:32 > 0:19:36- You've got a decent bake with that chestnut flour.- Thank you.
0:19:36 > 0:19:39Quite tricky to do.
0:19:44 > 0:19:46- I think it works.- I think it does.
0:19:46 > 0:19:49I was all ready to say there's too much chestnut sponge,
0:19:49 > 0:19:51and I think it's very, very pleasing.
0:19:51 > 0:19:53I think you've done a good job there
0:19:53 > 0:19:56but keep away from the '70s decoration.
0:19:56 > 0:19:59I think it's like a flourless antidepressant. It's cheered me right up.
0:20:04 > 0:20:07I love the finish you've got on it.
0:20:07 > 0:20:11The actual chocolate mixture is a little bit dry.
0:20:14 > 0:20:16The alcohol that's in there, it's too much.
0:20:16 > 0:20:20It can overwhelm absolutely everything.
0:20:20 > 0:20:24- It's become almost Black Forest. - But the whole finish looks lovely.
0:20:24 > 0:20:25Thank you.
0:20:29 > 0:20:32It's...
0:20:32 > 0:20:35The problem is, when you have a chocolate torte like that
0:20:35 > 0:20:39with ground almonds, they will try and dry the thing up.
0:20:39 > 0:20:41Essentially it's quite a dry meal you're putting in there.
0:20:41 > 0:20:45- I'd quite like a little cream with it.- OK.
0:20:45 > 0:20:46It's a good flavour.
0:20:46 > 0:20:49It's a great flavour but for me, the texture's wrong.
0:20:49 > 0:20:50It's just a bit too dry.
0:20:54 > 0:20:57It's a nice idea. It's simple and effective.
0:20:57 > 0:21:00I like the feathering as well. Feathering's very good.
0:21:00 > 0:21:05- Gosh, that sponge looks good. It does.- Very rich in colour.
0:21:05 > 0:21:07I'm coming across the macadamia nut.
0:21:07 > 0:21:10- It's beautifully moist. - That is gorgeous.
0:21:10 > 0:21:14Subtle flavours between the nut and the coffee
0:21:14 > 0:21:16- in a nice sponge and well decorated. - Thank you.
0:21:20 > 0:21:23- You haven't got the finish. - I know, I know.
0:21:23 > 0:21:27- It looks...- ..messy. - A mess.
0:21:32 > 0:21:34I think the flavours are good, the textures are good.
0:21:34 > 0:21:37It just doesn't look professional, but you see, it's lovely,
0:21:37 > 0:21:39the fruit and the cream and the sponge.
0:21:39 > 0:21:42That's absolutely fine, but it's just not cutting right
0:21:42 > 0:21:45- and it's looking a little bit untidy.- On the plus side,
0:21:45 > 0:21:47it's got more layers than an archaeological dig, so all good.
0:21:51 > 0:21:53I think it looks a bit of a mess,
0:21:53 > 0:21:58it looks like a chocolate breezeblock. You didn't have to make it that big.
0:21:58 > 0:22:02Being so tall, it is very difficult to cut into elegant pieces.
0:22:02 > 0:22:05But that is why I called it noir, in my defence.
0:22:05 > 0:22:08I wanted it to be a robust, dark cake,
0:22:08 > 0:22:11that's either quite intimidating or quite inviting.
0:22:11 > 0:22:14I love the fact you wanted to create an intimidating cake.
0:22:14 > 0:22:17It's the first intimidating cake we've had on.
0:22:17 > 0:22:21- Flavours are lovely. Yeah. - It's nice with the fruit.
0:22:21 > 0:22:25The bake is good, the flavours are good. It's just too big, too cumbersome.
0:22:25 > 0:22:27I'm not intimidated by it.
0:22:29 > 0:22:30I'm just angry at myself.
0:22:30 > 0:22:35I'm ashamed of myself because that isn't the type of stuff I bake.
0:22:35 > 0:22:37It was just a mess. I'm really upset with myself.
0:22:37 > 0:22:41I don't think I'm stuck in one period cos I can do modern as well.
0:22:41 > 0:22:44But just that particular one worked out
0:22:44 > 0:22:46that it looked '70s for some reason.
0:22:46 > 0:22:49I can't remember if it looked '70s or not.
0:22:49 > 0:22:54I have to make sure this afternoon's technical bake is spot-on and I don't panic and nothing goes wrong.
0:22:54 > 0:22:57I feel relieved that at least the first thing I've tried
0:22:57 > 0:23:01this weekend has gone down well. It's lovely.
0:23:01 > 0:23:05Apart from the lashings of booze, love, attention to detail,
0:23:05 > 0:23:08but mainly booze, that goes into making a great dessert,
0:23:08 > 0:23:10you need sugar.
0:23:10 > 0:23:12It took the dedication of one man
0:23:12 > 0:23:15to bring sugar to the dining tables of the masses.
0:23:18 > 0:23:22In the early 19th century, the sugar industry was hitting boom time.
0:23:22 > 0:23:26Ports like Bristol were reaping the rewards and yet for many,
0:23:26 > 0:23:28sugar remained an expensive luxury,
0:23:28 > 0:23:32tantalisingly out of reach of the ordinary working family.
0:23:32 > 0:23:36Sugar was such a highly prized commodity before 1874
0:23:36 > 0:23:39that it was referred to widely as white gold.
0:23:39 > 0:23:42At times, it even commanded the same price as gold.
0:23:42 > 0:23:46Sugar was very expensive because it was taxed really heavily.
0:23:46 > 0:23:50The Government knew that people wanted it. It was highly in demand.
0:23:50 > 0:23:53In 1815 alone, government revenue was £3 million.
0:23:53 > 0:23:56Profits from sugar were responsible for the flourishing
0:23:56 > 0:24:00of many of the UK's cities and Bristol is a case in point.
0:24:00 > 0:24:02Money from the sugar industry came pouring in.
0:24:02 > 0:24:06Merchants build these amazing houses, factories, sugar refineries.
0:24:06 > 0:24:10In many ways, you can actually say Bristol is a city built on sugar.
0:24:10 > 0:24:12Bristol's new-found wealth
0:24:12 > 0:24:14was reliant on the toil of the working classes,
0:24:14 > 0:24:19who laboured in these sugar refineries and warehouses.
0:24:19 > 0:24:21But because of the hefty tax on sugar,
0:24:21 > 0:24:25these were the very people who couldn't afford to buy it.
0:24:25 > 0:24:31When working families did get hold of sugar, they often had to settle for a far inferior product.
0:24:31 > 0:24:34The most infamous case of adulterated sugar
0:24:34 > 0:24:38was the Bradford sweet poisoning of 1858,
0:24:38 > 0:24:41which involved a local sweet seller called William Hardacre,
0:24:41 > 0:24:44or Humbug Billy, as he became known.
0:24:44 > 0:24:49The supplier he used for his sugar was notorious for adulterating it with a cheap substance called daft,
0:24:49 > 0:24:52an unpleasant mix of chalk and limestone.
0:24:52 > 0:24:56One day, the supplier muddled up the jar of daft
0:24:56 > 0:25:00with a jar of arsenic and so when William made his humbugs,
0:25:00 > 0:25:05each humbug contained nine grains of arsenic, which is twice the amount
0:25:05 > 0:25:08you need to kill a man and of course, people died.
0:25:08 > 0:25:10200 were poisoned.
0:25:10 > 0:25:13This was a massive scandal, a huge outcry, and the beginning
0:25:13 > 0:25:18of a demand that they had to make sugar cheaper and abolish the sugar tax.
0:25:18 > 0:25:22Prime Minister William Gladstone was the man who started to make
0:25:22 > 0:25:25things better for the sweet-toothed working classes.
0:25:25 > 0:25:30He felt that taxing foodstuffs vital to their staple diet was unfair
0:25:30 > 0:25:33and set about pushing through a series of reforms.
0:25:33 > 0:25:35William Gladstone was an economic liberal.
0:25:35 > 0:25:38He believed that the complicated system of tariffs,
0:25:38 > 0:25:41duties, customs, actually held the economy back,
0:25:41 > 0:25:46that a true, free, growing economy could only be created by abolishing
0:25:46 > 0:25:50all of these and he particularly wanted to abolish the tax on sugar.
0:25:50 > 0:25:55He also perhaps wanted to do this because he himself loved sugary desserts.
0:25:55 > 0:25:56His family teased him
0:25:56 > 0:26:01about his pleasingly childish greed for sugary sweet treats.
0:26:01 > 0:26:04In 1874, Gladstone succeeded.
0:26:04 > 0:26:08The sugar tax was lifted and all of a sudden, cheap good sugar was put
0:26:08 > 0:26:12in the reach of the working classes and desserts were changed for ever.
0:26:12 > 0:26:14As sugar finally became cheaper,
0:26:14 > 0:26:17all manner of previously unattainable sweet desserts
0:26:17 > 0:26:21took pride of place on the dining room tables of working families,
0:26:21 > 0:26:25whilst the upper classes began to focus on more refined uses of sugar,
0:26:25 > 0:26:27such as spun sugar and sugar craft.
0:26:27 > 0:26:31The fact that today people from all walks of life can now enjoy
0:26:31 > 0:26:34desserts that are safe, affordable and delicious is thanks largely
0:26:34 > 0:26:38to the pioneering reforms of one man, William Gladstone.
0:26:44 > 0:26:47'One dessert down, two to go.'
0:26:47 > 0:26:51Right, bakers, you know how we roll by now.
0:26:51 > 0:26:55Next up is the technical challenge. As ever, this is judged blind.
0:26:55 > 0:26:58Paul, Mary, I'm going to ask you to retire to the tepee of love
0:26:58 > 0:27:02and we will call upon your services later.
0:27:02 > 0:27:06Today's technical challenge is the mainstay of French cuisine.
0:27:06 > 0:27:09We're asking you to create a creme caramel.
0:27:09 > 0:27:13You've got to master a baked custard and caramel.
0:27:13 > 0:27:16You've got two and three-quarter hours to do it in.
0:27:16 > 0:27:19So on your marks, get set, bake.
0:27:21 > 0:27:26'With just four ingredients, milk, sugar, vanilla and eggs,
0:27:26 > 0:27:30'and a straightforward three-stage recipe,
0:27:30 > 0:27:34'the bakers may think this is going to be easy.'
0:27:34 > 0:27:39I must have had creme caramel at some point, but I can't remember ever having it.
0:27:39 > 0:27:43'But the key to creme caramel is precision.'
0:27:43 > 0:27:48I've made creme brulee before, which I think is quite similar.
0:27:48 > 0:27:50'The slightest mistake
0:27:50 > 0:27:54'and this technical challenge could be their last.'
0:27:56 > 0:27:59Mary, why have you chosen creme caramel?
0:27:59 > 0:28:01It is a classic,
0:28:01 > 0:28:04but there are plenty of places where they could go wrong.
0:28:04 > 0:28:09I've got a feeling that some of them will be trying to heat the eggs and the milk together.
0:28:09 > 0:28:11If they do that, it will curdle.
0:28:11 > 0:28:15The caramel, they could get it too light or too dark.
0:28:17 > 0:28:19That's fantastic.
0:28:19 > 0:28:22Caramel, it's not burned, it's got plenty of flavour.
0:28:22 > 0:28:26The texture's like milk. And it's still got that wobble as well.
0:28:26 > 0:28:31- Let's hope we get that replicated by the bakers.- We shall see.
0:28:32 > 0:28:36Got to make the caramel first, that's going to be tricky in itself.
0:28:36 > 0:28:38Lots of opportunity to go wrong.
0:28:38 > 0:28:43'Caramel should be a straightforward mix of water and sugar.'
0:28:43 > 0:28:46Yeah.
0:28:46 > 0:28:49'Heated until the sugar has completely dissolved.'
0:28:49 > 0:28:53Although it's really tempting to stir this, I don't at all.
0:28:53 > 0:28:57It really is best just to leave it alone.
0:28:57 > 0:28:59'Manisha made caramel last week.'
0:28:59 > 0:29:03I had lots and lots and lots of issues with sugar and water.
0:29:03 > 0:29:05'But it took her eight attempts.'
0:29:05 > 0:29:08It's like the worst nightmare, this is.
0:29:08 > 0:29:11I'm just brushing away any little globules of sugar
0:29:11 > 0:29:15that might be on the side of the pan, so if they get into the caramel,
0:29:15 > 0:29:18they don't encourage it to crystallise.
0:29:18 > 0:29:22'The bakers need to time this stage precisely.'
0:29:22 > 0:29:27I'm just concentrating on not over-cooking my caramel.
0:29:28 > 0:29:32'The caramel will continue to colour and thicken.'
0:29:32 > 0:29:34Stop.
0:29:34 > 0:29:38'Even after it has been moved off the heat.'
0:29:38 > 0:29:42I don't know what the hell is going on with me today. I just...
0:29:47 > 0:29:49That's burnt.
0:29:49 > 0:29:52It's not crystallised, which is good.
0:29:52 > 0:29:56- It's a very nice dark creme caramel colour.- I think it's burnt.
0:29:56 > 0:30:00- Let's smell it.- It smells burnt. - Yes, it's burnt, love. That's burnt.
0:30:01 > 0:30:04- It'll be OK.- Do it again.
0:30:04 > 0:30:06I'm going to watch this.
0:30:06 > 0:30:09It should be like a medium straw colour, not a light straw,
0:30:09 > 0:30:11but not as dark as it just was.
0:30:11 > 0:30:15I feel I'd rather do it under rather than over, you know?
0:30:15 > 0:30:16If it goes bitter, I'm in trouble.
0:30:16 > 0:30:20If it's slightly under, it's not the best caramel, but it'll do.
0:30:20 > 0:30:24'Once golden, the caramel should cover the bottom of the ramekins
0:30:24 > 0:30:26'before setting.'
0:30:26 > 0:30:29That's maybe a wee bit light, but it'll do.
0:30:34 > 0:30:36It's not doing it, I think I've messed this up.
0:30:36 > 0:30:38Did you not cool it for long enough?
0:30:38 > 0:30:40I think I probably cooled it too much.
0:30:40 > 0:30:44Oh, blast, never mind, it's awful, it's just sticking.
0:30:46 > 0:30:49I'm either guessing correctly
0:30:49 > 0:30:51or I've skipped a couple of steps.
0:30:51 > 0:30:53I'll soon find out.
0:30:53 > 0:30:57'Only once the ramekins are lined can the bakers move on.'
0:30:57 > 0:31:00The recipe is a bit vague with this one.
0:31:00 > 0:31:02It just says, "Make the custard."
0:31:06 > 0:31:10'The bakers have been given vanilla extract, sugar, full fat milk
0:31:10 > 0:31:12'and eggs.'
0:31:12 > 0:31:14This is the weird thing.
0:31:14 > 0:31:17I always thought custard would just require egg yolks and not egg whites
0:31:17 > 0:31:21but it doesn't say anything about separating the eggs
0:31:21 > 0:31:24and it says four eggs rather than four egg yolks.
0:31:24 > 0:31:26Maybe I'll go with it and put all the eggs in.
0:31:26 > 0:31:29Whole eggs? Heaven knows.
0:31:29 > 0:31:31I've got no idea.
0:31:33 > 0:31:37I'm just going to go with my gut instinct and go with just egg yolks.
0:31:39 > 0:31:42But I think that might be a mistake.
0:31:42 > 0:31:45I made a creme brulee before,
0:31:45 > 0:31:47but not creme caramel.
0:31:47 > 0:31:50So who knows how it's going to go.
0:31:50 > 0:31:54'The milk needs to be warm enough to thicken the custard.'
0:31:54 > 0:31:58I don't know when to put the eggs in, that's the thing, it's scary.
0:31:58 > 0:32:01'But not too warm as the eggs will scramble.'
0:32:01 > 0:32:04My custard is just not getting thick.
0:32:05 > 0:32:08How thick is it supposed to get?
0:32:13 > 0:32:15This won't thicken.
0:32:15 > 0:32:20I got splodge and it's, you know, bottom of the pile straight away.
0:32:20 > 0:32:24I am quite aware I need to get it into the oven...
0:32:24 > 0:32:26pretty soon.
0:32:26 > 0:32:30OK, bakers, an hour to go, you better scramble.
0:32:30 > 0:32:32Don't scramble, whatever you do.
0:32:32 > 0:32:34Nice, even consistency.
0:32:34 > 0:32:35Right, go!
0:32:42 > 0:32:45I'm doing the mad panic I didn't really want to be doing.
0:32:46 > 0:32:50It does look a bit lumpy, but I've got no choice now, it has to go in.
0:32:50 > 0:32:52The bakers have been told to use a bain-marie.
0:32:52 > 0:32:56None of us know should it be hot water in the bain-marie
0:32:56 > 0:32:58or cold water - I've gone for lukewarm.
0:32:58 > 0:33:03'The water should help keep the temperature around the ramekins consistent,
0:33:03 > 0:33:06'giving the custard a more tender texture when set.'
0:33:06 > 0:33:08OK.
0:33:08 > 0:33:09I'm going in.
0:33:18 > 0:33:19Apart from the oven temperature
0:33:19 > 0:33:22we really are on our own again.
0:33:25 > 0:33:28'The bakers don't just have to gauge their oven time accurately.'
0:33:28 > 0:33:30I'm working by instinct,
0:33:30 > 0:33:32rather than knowledge.
0:33:32 > 0:33:35'They also have to allow their creme caramel enough time to cool.'
0:33:35 > 0:33:38I need to go pee.
0:33:38 > 0:33:42'Hot creme caramel won't turn out of the ramekin.'
0:33:43 > 0:33:46Hello, hello, are you in there?
0:33:46 > 0:33:50HE HUMS
0:33:53 > 0:33:56I think because it hasn't got the egg white in, it hasn't got
0:33:56 > 0:33:58that protein structure,
0:33:58 > 0:34:00so it's not holding its shape
0:34:00 > 0:34:03and its wobble as much as it should.
0:34:03 > 0:34:05So...
0:34:05 > 0:34:07Plopadops.
0:34:08 > 0:34:11I think I'm ready to take mine out.
0:34:11 > 0:34:13HE LAUGHS
0:34:13 > 0:34:15# All by myself... #
0:34:18 > 0:34:21Disaster creme brulees.
0:34:21 > 0:34:24SHE LAUGHS
0:34:28 > 0:34:30I'm quite happy with those, they look good.
0:34:30 > 0:34:33Got a nice little wobble in the middle.
0:34:35 > 0:34:36The creme caramel has not set
0:34:36 > 0:34:39so I'm hoping the freezer will set it,
0:34:39 > 0:34:42but I very much doubt it will.
0:34:45 > 0:34:48OK, this is your ten-minute turnout call.
0:34:48 > 0:34:50Let's see 'em, come on!
0:34:50 > 0:34:52Let's see them caramels!
0:34:57 > 0:34:59< BANGING ON PLATE
0:35:03 > 0:35:05It's cracked a bit.
0:35:05 > 0:35:07Whoops!
0:35:07 > 0:35:09Oh, that's a shame.
0:35:13 > 0:35:14It came out in one piece
0:35:14 > 0:35:17and it's got caramel on the top. No, I'm happy.
0:35:19 > 0:35:21< BANGING ON PLATE
0:35:29 > 0:35:33There's no caramel whatsoever. The caramel's stuck to the bottom.
0:35:37 > 0:35:39Oh, my goodness!
0:35:39 > 0:35:43There's little bits of broken china on there and everything.
0:35:44 > 0:35:46- Turn it.- No.
0:35:46 > 0:35:47If you don't, I will.
0:35:47 > 0:35:49I'll let Paul turn it over.
0:35:49 > 0:35:52No, that's the rule, you have to turn them out.
0:35:57 > 0:35:59The caramel is too pale.
0:35:59 > 0:36:02You know, your fate can change in an instant here.
0:36:13 > 0:36:15SHE GIGGLES
0:36:18 > 0:36:20Bleugh!
0:36:20 > 0:36:21That's what I thought.
0:36:23 > 0:36:25OK, bakers, it's time up.
0:36:38 > 0:36:41- What do you think overall, Mary? - They're certainly different.
0:36:41 > 0:36:45The colour of this, the caramel's not cooked,
0:36:45 > 0:36:49it's not caramel, is it? It's coloured water.
0:36:49 > 0:36:52It's a bit scrambled egg-like inside.
0:36:52 > 0:36:54This one's gone slightly darker
0:36:54 > 0:36:57and it's got a little bit of caramel there.
0:36:57 > 0:37:02- The texture on this one is smoother. - A subtle wobble to it, it's not too set.
0:37:02 > 0:37:06When we come to this one it's got a nice caramel colour
0:37:06 > 0:37:07which we've been looking for.
0:37:07 > 0:37:09Let's look at the texture.
0:37:09 > 0:37:11It's got a good wobble.
0:37:11 > 0:37:14Lovely and creamy, it's just perfect, isn't it?
0:37:14 > 0:37:16They're not bad, them, at all.
0:37:16 > 0:37:18"Not bad" means that they're really quite good.
0:37:19 > 0:37:21It's a nice caramel, actually.
0:37:21 > 0:37:23I thought it was a little bit burnt
0:37:23 > 0:37:26but actually the flavour of that is pretty good.
0:37:26 > 0:37:29These for some reason have got a little ring in the top.
0:37:29 > 0:37:35But perhaps when the caramel went in a spoon was put around it.
0:37:35 > 0:37:39But looking at the next one, you're not making a creme patissiere,
0:37:39 > 0:37:42you're making a creme caramel, two very different things.
0:37:42 > 0:37:45This one looks good, although it may be slightly overdone,
0:37:45 > 0:37:51but the caramel is lovely and smooth, but it needed to come out earlier.
0:37:51 > 0:37:54Creme caramel, that's the key thing, caramel.
0:37:54 > 0:37:56Not liquid sugar water.
0:37:56 > 0:37:59We have another one that would have to be served in cups.
0:37:59 > 0:38:04These two were standing next to each other and they were looking over at each other.
0:38:04 > 0:38:06You can't deny that's got a wobble.
0:38:06 > 0:38:09It has definitely got a wobble.
0:38:10 > 0:38:13The caramel is good, probably slightly overdone.
0:38:15 > 0:38:18'But whose creme caramel has turned out on top?'
0:38:18 > 0:38:23So we start from the bottom and this is the last one here.
0:38:23 > 0:38:26I added only egg yolks and no egg whites.
0:38:26 > 0:38:29- Number eight. It's this one. - Same thing.
0:38:30 > 0:38:32Next one, number seven.
0:38:32 > 0:38:34A little bit pale.
0:38:34 > 0:38:36And a bit like scrambled egg as well.
0:38:36 > 0:38:39And number six. This one?
0:38:39 > 0:38:41I burnt the first batch
0:38:41 > 0:38:45- so I was cautious about the caramel. - You went from the opposite end of the pole.
0:38:45 > 0:38:46James takes fifth,
0:38:46 > 0:38:48Sarah-Jane fourth,
0:38:48 > 0:38:50and Cathryn third.
0:38:50 > 0:38:52Number two is this one.
0:38:52 > 0:38:55Well done - smooth, nice size, great flavour.
0:38:55 > 0:38:59And here we come to one that has a perfect topping,
0:38:59 > 0:39:01lovely texture,
0:39:01 > 0:39:03good wobble, perfect.
0:39:03 > 0:39:05- Great wobble, Brendan.- Thank you.
0:39:05 > 0:39:10That's the first technical bake where I've become number one.
0:39:10 > 0:39:13I'm a slow developer, I've decided.
0:39:13 > 0:39:16I'm going to have to try to get Mary drunk again tomorrow.
0:39:16 > 0:39:20Wear an even lower vest top, maybe. I don't know.
0:39:20 > 0:39:23I'm definitely in the danger zone, definitely,
0:39:23 > 0:39:25and in fact probably will be going home tomorrow.
0:39:25 > 0:39:33If everything goes well and if I beat Manisha, maybe I'll be safe.
0:39:39 > 0:39:41It's the final dessert challenge,
0:39:41 > 0:39:44and for someone, it will be their last in the bake-off.
0:39:50 > 0:39:52Good morning, bakers.
0:39:52 > 0:39:55Welcome to yet another howling, sub-zero, Great British summer day.
0:39:55 > 0:39:59Now, it's the Showstopper Challenge.
0:39:59 > 0:40:02What we're looking for is a layered meringue dessert.
0:40:02 > 0:40:05We need four layers, and you can fill them and top them
0:40:05 > 0:40:08and dress them in any way you like.
0:40:08 > 0:40:10Very best of luck.
0:40:10 > 0:40:12On your marks, get set, bake.
0:40:16 > 0:40:19I've chosen a layered meringue because it is pretty difficult.
0:40:19 > 0:40:21They've got to get each layer right
0:40:21 > 0:40:25and have exciting fillings that will compliment the meringue.
0:40:25 > 0:40:27They've to get the textures right,
0:40:27 > 0:40:30so if they want a crispy meringue, they've got to dry it out
0:40:30 > 0:40:33in the oven for at least an hour and leave it to cool for at least an hour.
0:40:34 > 0:40:37Their towering meringues can be layered with whatever they choose,
0:40:37 > 0:40:40be it mousse, sponge, cream or coulis.
0:40:40 > 0:40:44It's a true test of technical talent, flavour,
0:40:44 > 0:40:47texture combinations and construction.
0:40:48 > 0:40:50Oh, dear.
0:40:52 > 0:40:54Most bakers have chosen to base their desserts
0:40:54 > 0:40:56on the classic French meringue,
0:40:56 > 0:40:59made by whisking stiff egg whites and sugar.
0:40:59 > 0:41:02I just pulled the whisk off and look at that.
0:41:02 > 0:41:04Never done it for me before.
0:41:04 > 0:41:08Sugar is added bit by bit to stabilize the mixture.
0:41:08 > 0:41:11You can't mess around with the addition of sugar.
0:41:11 > 0:41:13One of the reasons meringues weep,
0:41:13 > 0:41:17is if you don't dissolve the sugar in the egg white properly.
0:41:17 > 0:41:20Danny has named her showstopper Monte Bianco.
0:41:20 > 0:41:22Layered with a chestnut and chocolate mousse,
0:41:22 > 0:41:26her meringue is a coffee dacqouise, or as I call it, 'dakees'.
0:41:26 > 0:41:28What is a 'dakees'?
0:41:28 > 0:41:33It is with a nut in the meringue, and so you've got almond in there.
0:41:33 > 0:41:37I've got almond but I'm sprinkling ground hazelnuts on top because I've got three mousse layers.
0:41:37 > 0:41:39It's tricky. It isn't a classic meringue,
0:41:39 > 0:41:42and wants to be eaten within an hour or two hours,
0:41:42 > 0:41:45because when all that moisture gets into the meringue,
0:41:45 > 0:41:48- it's almost like a total mousse, isn't it?- Yes.
0:41:48 > 0:41:53I'm pouring in the sugar syrup into the meringue.
0:41:53 > 0:41:55The sugar syrup is maybe a wee bit hot still.
0:41:55 > 0:41:58As usual, James is making life difficult for himself.
0:41:59 > 0:42:02- Hello.- Hello, James. What's the meringue?
0:42:02 > 0:42:04An Italian meringue, which is why it's hot.
0:42:04 > 0:42:10- Did you boil your sugar?- Yes, yes. - You did?- 118 degrees.
0:42:10 > 0:42:14James is layering his meringue with fig, chestnuts, cherries
0:42:14 > 0:42:15and a chocolate ganache.
0:42:15 > 0:42:18Isn't Italian meringue more stable than a French meringue?
0:42:18 > 0:42:20Yeah, you can play with it a lot more.
0:42:20 > 0:42:24- Is that what you like about it? - You can smash it down.
0:42:24 > 0:42:26Boil your sugar and put it into a mix.
0:42:26 > 0:42:27You can eat it straight away
0:42:27 > 0:42:30because you're cooking the eggs with the temperature of the sugar.
0:42:30 > 0:42:33- So you can stick your finger in if you like.- That's all I wanted.
0:42:33 > 0:42:36- He knows me so well. - I'm looking forward to this.
0:42:36 > 0:42:39- I'm looking forward to this one too. Good luck.- Thank you.
0:42:39 > 0:42:42Delicious. Lovely.
0:42:43 > 0:42:47But Sarah Jane has travelled even further for her meringue.
0:42:47 > 0:42:51I'm making the base for the Swiss meringue,
0:42:51 > 0:42:58so you just heat together the sugar, the egg whites and cream of tartar
0:42:58 > 0:43:02till the sugar dissolves, and then whisk it until it's how you want it.
0:43:02 > 0:43:06She's making a tiramisu inspired meringue tower,
0:43:06 > 0:43:10where layers of chocolate sponge and hazelnut liqueur-flavoured mascarpone cream
0:43:10 > 0:43:14will fit in between delicate, heart-shaped, Swiss meringue layers.
0:43:14 > 0:43:18Because they've got to be quite thin they were fragile when I did them the normal way,
0:43:18 > 0:43:21but the Swiss one seems to make them quite shiny
0:43:21 > 0:43:23and crisp on the outside, but really chewy in the middle.
0:43:23 > 0:43:26So the French meringue, you end up with a broken heart?
0:43:26 > 0:43:28- It's not good.- No.- No.
0:43:29 > 0:43:32Last week went brilliantly well, and it just seems
0:43:32 > 0:43:34to all have gone downhill again,
0:43:34 > 0:43:39so hopefully with this bake I'll be able to turn it back around and be better again.
0:43:40 > 0:43:44Stuart is hoping to keep his place with a choca blocka mocha meringue,
0:43:44 > 0:43:48layered with vanilla sponge and chocolate ganache.
0:43:48 > 0:43:51So, Stuart, how many layers have you got?
0:43:51 > 0:43:53It's round about six.
0:43:53 > 0:43:55Will they be crispy?
0:43:55 > 0:43:58Mixed between crispy, crunchy and chewy.
0:43:58 > 0:44:00Can you not... Listen.
0:44:00 > 0:44:04If you make your mind up on what you want to do with your layers,
0:44:04 > 0:44:06what consistency do you want your meringues to have?
0:44:06 > 0:44:09- Commit, Stuart!- Kind of a chewy...
0:44:09 > 0:44:12- Kind of a chewy or chewy? - I want it chewy.
0:44:12 > 0:44:14- So it's chewy.- Yeah.
0:44:14 > 0:44:18I think it's going to be a huge surprise at the end for you and for us.
0:44:18 > 0:44:21Yeah. I think so.
0:44:21 > 0:44:23It's a voyage of discovery all round.
0:44:25 > 0:44:28Meringue expands as it bakes, so it's usually piped
0:44:28 > 0:44:31onto flat baking sheets to give it room for growth.
0:44:35 > 0:44:39I'm going to bake my meringues in sandwich tins.
0:44:39 > 0:44:42Normally I swirl it onto a baking tray like a circle
0:44:42 > 0:44:43and then build a stack.
0:44:43 > 0:44:47Ryan is adding to his workload by creating a strawberry
0:44:47 > 0:44:50and pistachio meringue and a rose and raspberry mousse.
0:44:50 > 0:44:52Are you feeling scared? Is the pressure on?
0:44:52 > 0:44:55It is a bit, because today I'm not really safe.
0:44:55 > 0:44:58There's a lot of weight always put on this third challenge
0:44:58 > 0:45:02because this the big party piece, so you've got to be good for it.
0:45:02 > 0:45:04With two solid bakes under his belt,
0:45:04 > 0:45:07Brendan has got his sights on Star Baker.
0:45:07 > 0:45:10I wanted to do something a bit special,
0:45:10 > 0:45:13and the elements of this are quite advanced.
0:45:13 > 0:45:17Brendan's demonstrating his skills with a pear, chocolate and hazelnut dacqouise,
0:45:17 > 0:45:21with a hazelnut mousse and a dark chocolate ganache.
0:45:21 > 0:45:25This is the ganache, which will go on the outside,
0:45:25 > 0:45:29and that's been made with some hazelnut oil and Frangelico liqueur.
0:45:29 > 0:45:32That's the ganache that's going to go on the outside.
0:45:32 > 0:45:33Why have you done it now?
0:45:33 > 0:45:35From working with it at home, it takes a good hour
0:45:35 > 0:45:38and a half to two to get it to the piping consistency that I want.
0:45:38 > 0:45:42And decoration, are you going for disco or glam rock?
0:45:42 > 0:45:43What are you going for?
0:45:43 > 0:45:45I'm going for classical elegance, actually.
0:45:52 > 0:45:54Meringues take at least an hour to bake.
0:45:54 > 0:45:56But not everyone's in a hurry.
0:45:58 > 0:46:00- Hello, Cathryn.- Hello.
0:46:00 > 0:46:03Whereabouts are you up to now with your meringue?
0:46:03 > 0:46:08I'm not. I haven't started it yet. I'm just waiting.
0:46:08 > 0:46:11My honey cake's coming out in about ten minutes.
0:46:11 > 0:46:14I just wanted to get that done and then make a start on my meringue.
0:46:14 > 0:46:20Cathryn is making a gooseberry, almond, honey meringue with layers of honey sponge.
0:46:20 > 0:46:23Is it quite a stable thing? Does it tend to collapse? Does it soften?
0:46:23 > 0:46:30It can look slightly monstrous. But it does hold its shape.
0:46:30 > 0:46:34- Right, so it's Frankenstein's cake, basically.- No, it's not. Well...
0:46:34 > 0:46:39It's hard... I have found it hard to make it look delicate.
0:46:39 > 0:46:42- It's not delicate. - It's the Honey Monster.
0:46:42 > 0:46:45We've got the Honey Monster coming.
0:46:48 > 0:46:52Once the meringues are baked, it's crucial to let them dry out
0:46:52 > 0:46:56for at least two hours, otherwise their sides will crack and crumble.
0:46:56 > 0:46:58Oh, that's hot.
0:46:58 > 0:47:03Just letting the air out, you know, so it can start drying a little bit.
0:47:03 > 0:47:06By keeping them in the oven with the heat turned off,
0:47:06 > 0:47:10the outside will become crisp whilst leaving the centre soft and chewy.
0:47:15 > 0:47:18This is definitely an endurance bake. I've got to make a ganache
0:47:18 > 0:47:21and I've completely forgotten about that. I need to get that done.
0:47:21 > 0:47:24Sorry, but I'm going to have to crack on.
0:47:24 > 0:47:26If he can keep on top of his timings,
0:47:26 > 0:47:29John is making an elderflower and brambleberry layered meringue,
0:47:29 > 0:47:32with tempered chocolate and a raspberry coulis.
0:47:32 > 0:47:34Is it going to be a chocolate breeze block?
0:47:34 > 0:47:39It's going to be big, but I'm hoping it will be a bit more elegant.
0:47:39 > 0:47:43It has collapsed in the past, so I'm going to paint the meringues
0:47:43 > 0:47:45when they're dry and cooled with a bit of white chocolate
0:47:45 > 0:47:50and that should stop too much absorption from the cream.
0:47:52 > 0:47:54Drying meringues is vital.
0:47:54 > 0:47:58That looks actually quite pretty nice, I must say.
0:47:58 > 0:48:02Those without a crisp surface will absorb any fillings and collapse.
0:48:10 > 0:48:12My fourth meringue is not setting,
0:48:12 > 0:48:15so I'm going to attempt to make another one now.
0:48:15 > 0:48:19I'm not sure if I've got time for it, but I've got no choice now.
0:48:29 > 0:48:32- Hi, Paul.- Am I not wanted at the moment?
0:48:32 > 0:48:34- No, you're always wanted. - It's a mess.
0:48:34 > 0:48:36Yes, it is.
0:48:36 > 0:48:38So you're happy with all your meringues?
0:48:38 > 0:48:42No, because this one is not drying. It's been in there for two hours.
0:48:42 > 0:48:44- Two hours?- I don't know why.
0:48:44 > 0:48:47I've just bunged in another one straight away now.
0:48:49 > 0:48:51This is knocking me back time-wise.
0:48:51 > 0:48:54- It's going to eat into my presentation.- I'll leave you to it.
0:48:56 > 0:48:58It's essential that the bakers' chosen fillings
0:48:58 > 0:49:00work in harmony with their meringues.
0:49:01 > 0:49:06I'm trying to extract as much moisture out of the pears as possible,
0:49:06 > 0:49:11because they're going to be interleaved with the meringue.
0:49:11 > 0:49:13And moisture and meringue don't go together.
0:49:13 > 0:49:15I'm putting four different types of cream.
0:49:15 > 0:49:17A Tia Maria cream, a Kahlua cream,
0:49:17 > 0:49:21a chocolate cream and a Chantilly cream.
0:49:21 > 0:49:25Manisha's four cream-filled French coffee meringue layers
0:49:25 > 0:49:28will be topped with hand piped chocolate hearts and gold leaf.
0:49:30 > 0:49:32Oh, just stick, why don't you?
0:49:32 > 0:49:35Going to try and make the flavours nice.
0:49:35 > 0:49:37I can make anything look quite pretty anyway,
0:49:37 > 0:49:39but the flavours have to go really well,
0:49:39 > 0:49:42and if the flavours are not there, then, you know...
0:49:45 > 0:49:49Bakers, that's half an hour to go. Just 30 minutes left.
0:49:49 > 0:49:51The crunch point is when to assemble,
0:49:51 > 0:49:53because after I have assembled it,
0:49:53 > 0:49:56it's not going to take long for it to just go... (WHISTLES)
0:49:56 > 0:49:58So I'm going to have to be quite quick.
0:50:03 > 0:50:05After the failure of one of his layers,
0:50:05 > 0:50:09Ryan's emergency meringue is presenting its own problems.
0:50:09 > 0:50:13It's going to be bigger than the tower, and part of this tower is meant to go straight up.
0:50:13 > 0:50:17That would've sat there perfectly, and it would have held the cream
0:50:17 > 0:50:18and everything would come into place.
0:50:18 > 0:50:22The new meringue will be bigger, so it will just look odd.
0:50:35 > 0:50:36Are you going to leave time to finish?
0:50:36 > 0:50:39- You know you've got to make this look good.- Well...- No.
0:50:39 > 0:50:43- I've never finished it properly before.- Commit!
0:50:43 > 0:50:45I don't want to commit myself, because if something goes wrong,
0:50:45 > 0:50:47I'll go, "Oh, yeah, I chose that anyway."
0:50:47 > 0:50:51You can't create something and then back reference what it is,
0:50:51 > 0:50:53if you know what I mean, post-rationalise what it is.
0:50:53 > 0:50:56Well, if I haven't created it anyway, how can I?
0:50:56 > 0:50:57This is getting way too meta.
0:50:57 > 0:51:00I mean, this is becoming BBC Four as we're talking.
0:51:02 > 0:51:06That's five minutes. Just five minutes left.
0:51:13 > 0:51:15It's leaning that way.
0:51:38 > 0:51:40I want them just to see it now, then I can go home.
0:51:45 > 0:51:48That's it. Time up. Step away from the cakes.
0:51:48 > 0:51:51Step away.
0:51:51 > 0:51:54- James, stop polishing your figs. - GIGGLES
0:52:07 > 0:52:10I can hear a bit of crispness as we go through.
0:52:11 > 0:52:13Well, you got your layers,
0:52:13 > 0:52:16but when I initially look at it, it doesn't really work.
0:52:16 > 0:52:19- It's just too much going on there. - OK.
0:52:20 > 0:52:23The meringue's OK. It is crispy.
0:52:23 > 0:52:27Has got flavour, but for me, it doesn't work cos the textures aren't right in the mousse,
0:52:27 > 0:52:30and I think the whole thing has gone a bit off-kilter for me.
0:52:37 > 0:52:38This is awkward.
0:52:46 > 0:52:47I don't like it.
0:52:47 > 0:52:50There's no definitive "that's what it is".
0:52:50 > 0:52:54If you start with enough, five, six different flavours, I switch off.
0:52:54 > 0:52:59It is a huge mixture of flavours, but, erm... I don't dislike it.
0:52:59 > 0:53:02- It's rather an exotic fruit salad within a meringue.- Yeah.
0:53:08 > 0:53:11I like the look of it. I think it looks pretty good.
0:53:11 > 0:53:14That does look fun when you cut through, doesn't it?
0:53:18 > 0:53:22I'm a little sad I haven't got any crispness from the meringue,
0:53:22 > 0:53:24but interesting fillings.
0:53:24 > 0:53:29- It just feels a little bit stodgy, which I wasn't expecting.- OK.
0:53:33 > 0:53:36I think it looks good, actually. It looks interesting.
0:53:36 > 0:53:38I'm going to cut down the middle and see.
0:53:38 > 0:53:42As you cut it, each person gets a very nice looking piece.
0:53:42 > 0:53:45It's always risky with pear because of the moisture.
0:53:49 > 0:53:50- Lovely. Really nice.- Good.
0:53:50 > 0:53:54It's actually... It's quite delicate.
0:53:54 > 0:53:56The flavour is absolutely lovely.
0:53:56 > 0:53:58The pear and chocolate meringue all goes very well.
0:53:58 > 0:54:01- Very well done.- Lovely. - Well done, Brendan.
0:54:09 > 0:54:12Nice crisp on the meringue.
0:54:12 > 0:54:14It's very tricky to get into this one.
0:54:16 > 0:54:19- I like it, actually.- Well done. - Yeah, well done.
0:54:27 > 0:54:32- I think I could do with the sponge being a little bit thinner.- Yes.
0:54:32 > 0:54:34But the gooseberries are coming through.
0:54:34 > 0:54:39- It's a nice gooseberry sponge cake, that.- Oh. OK.
0:54:39 > 0:54:41Struggling to find the meringue, though.
0:54:45 > 0:54:47I think it needed to be sharper.
0:54:47 > 0:54:49OK. It doesn't really look like a heart.
0:54:51 > 0:54:54We were asking you for a meringue there.
0:54:54 > 0:54:57We've got almost as much chocolate in as we've got meringue,
0:54:57 > 0:54:59but it does remind me of tiramisu.
0:54:59 > 0:55:01That's good. One good thing about it.
0:55:06 > 0:55:10Stuart, you imagined this as your showstopper on the table.
0:55:10 > 0:55:12You look at and you think, it's a meringue cake,
0:55:12 > 0:55:16but I would like some form of decoration on top,
0:55:16 > 0:55:19because it doesn't tempt me to see what's inside.
0:55:21 > 0:55:24That's tough!
0:55:24 > 0:55:26You could wedge a door open with that.
0:55:26 > 0:55:28I wouldn't know that there was a meringue in there,
0:55:28 > 0:55:32and it's really like a layered trifle to me.
0:55:32 > 0:55:33I love the outside of it.
0:55:33 > 0:55:37I can't identify the flavours cos there's so many things going on.
0:55:41 > 0:55:45- That is a crowning glory, isn't it? - Good piping work.
0:55:45 > 0:55:48And it's rather nice to have this crispness on top.
0:55:59 > 0:56:02Don't like it. And I'll tell you why.
0:56:02 > 0:56:05The meringue texture is excellent. It's just too bitter.
0:56:05 > 0:56:09I disagree with you. I have got a very sweet tooth.
0:56:09 > 0:56:11I think it's plenty sweet enough for me.
0:56:15 > 0:56:16I'm in serious danger.
0:56:16 > 0:56:21I think I'm in really serious danger today, so, you know, it's worrying.
0:56:21 > 0:56:22I suppose that's the way it goes.
0:56:22 > 0:56:26You have good days and bad days and for me, unfortunately,
0:56:26 > 0:56:27it's been a bad weekend.
0:56:27 > 0:56:29I've made quite a few errors,
0:56:29 > 0:56:32and these are not tiny errors, these are, like, huge errors.
0:56:34 > 0:56:37Mary and Paul have made their decision.
0:56:40 > 0:56:43Let's start with the fun bit.
0:56:43 > 0:56:45The Star Baker this week is somebody who showed real skill,
0:56:45 > 0:56:48real dexterity and an awful lot of flair.
0:56:48 > 0:56:54Of course flares were incredibly popular in the 1970s,
0:56:54 > 0:56:59from which the great man Brendan takes inspiration. Well done!
0:57:01 > 0:57:03Obviously for one person,
0:57:03 > 0:57:05the bake-off experience has to stop today.
0:57:06 > 0:57:11And the person who won't be coming with us is...
0:57:17 > 0:57:18..Stuart.
0:57:20 > 0:57:24We're going to miss you, Stuart. Come on. Go on!
0:57:25 > 0:57:30Yeah, it's my time to go, but I'm gutted still.
0:57:30 > 0:57:35The kids at school will give me a bit of jip about it, but, erm...
0:57:35 > 0:57:38I think, hopefully, they'll commend me for putting myself forward.
0:57:38 > 0:57:42It was unfortunate, because the guy's got a gift in baking,
0:57:42 > 0:57:45but everybody else has raised their game as well, so it's tricky.
0:57:45 > 0:57:50The standards are high this year, and any flaw, that could be it.
0:57:50 > 0:57:53- Well done, Ryan.- Thank you. - Raise your game. Raise your game.
0:57:53 > 0:57:57When Paul shook my hand, I got the drift that I was close today,
0:57:57 > 0:58:00so I have to do better next time round.
0:58:00 > 0:58:04I came this weekend with a very different mindset,
0:58:04 > 0:58:06and clearly it's worked,
0:58:06 > 0:58:10so now I can get down to some really serious baking.
0:58:10 > 0:58:12Oh, my cupcakes.
0:58:12 > 0:58:14That was intense!
0:58:14 > 0:58:18Next time, it's pies.
0:58:18 > 0:58:19Very exciting.
0:58:19 > 0:58:22I don't think I can handle the pressure.
0:58:22 > 0:58:26The bakers produce a signature bake with a bit of welly.
0:58:26 > 0:58:27Oh, dear.
0:58:27 > 0:58:29This is going to go really wrong.
0:58:29 > 0:58:32They take on a technical challenge that has them all stuck.
0:58:32 > 0:58:36Oh, look at that. It's just a disgrace from start to finish.
0:58:36 > 0:58:40And Mary and Paul's tastebuds are tantalised.
0:58:40 > 0:58:42- You've absolutely nailed that. - Sheer perfection.
0:59:10 > 0:59:11Subtitles by Red Bee Media