0:00:02 > 0:00:04OK, so, what do you get if you cross four remaining bakers,
0:00:04 > 0:00:07three devilishly difficult challenges,
0:00:07 > 0:00:11two very demanding judges, and one large white tent.
0:00:11 > 0:00:13- Big holes all over Australia! - No, Sue.
0:00:13 > 0:00:15It's the semifinals of The Great British Bake Off.
0:00:15 > 0:00:18- Of course it is. I told you that. - Knock knock.- Who's there?
0:00:18 > 0:00:20- Paul Hollywood.- Hello.
0:00:20 > 0:00:23Last week...
0:00:23 > 0:00:24Oh, I'm not ready!
0:00:24 > 0:00:27..it was a biscuit-based quarter-final.
0:00:27 > 0:00:30John rediscovered his early promise.
0:00:30 > 0:00:32I think it's a magnificent construction.
0:00:32 > 0:00:35- Brendan... - The male will have a cockscomb.
0:00:35 > 0:00:37..did what he does best.
0:00:37 > 0:00:40It's a bit much for me, to be honest.
0:00:40 > 0:00:42- Danny...- Ah!- ..clung on.
0:00:42 > 0:00:45- You stay there. - And, for the first time...
0:00:45 > 0:00:48- That caramel's just rubbish.- '..one of James's ambitious experiments...'
0:00:48 > 0:00:51- Oh, Sue.- What have you done darling?
0:00:51 > 0:00:53'..didn't go to plan.'
0:00:53 > 0:00:54This is a total disaster.
0:00:54 > 0:00:57But, it was Cathryn...
0:00:57 > 0:00:58Honestly, I've completely lost it.
0:00:58 > 0:01:01..whose bake off had to end.
0:01:01 > 0:01:05I am not surprised. A little bit heart-broken.
0:01:05 > 0:01:07'Tonight...'
0:01:07 > 0:01:08Semi-final, mate.
0:01:08 > 0:01:10'..the remaining four head across the Channel...'
0:01:10 > 0:01:13- Bonjour, hello.- Bonjour.- Bonjour.
0:01:13 > 0:01:16..to reach miniature signature bake perfection...
0:01:16 > 0:01:20The flavour's there, the texture's there, but the look is terrible.
0:01:20 > 0:01:22..achieve flawless technical brilliance...
0:01:22 > 0:01:24That's a nice cake, that, Mary.
0:01:24 > 0:01:26My creme pat's has got cellulite, at the moment.
0:01:26 > 0:01:28..and create show-stopping...
0:01:28 > 0:01:29Oh, my God!
0:01:29 > 0:01:31..choux pastry gateau.
0:01:31 > 0:01:34Go right through how you're constructing this.
0:01:34 > 0:01:35I don't know.
0:01:35 > 0:01:39- But whose prayers will be answered?- Come on!
0:01:40 > 0:01:42And whose bake off...
0:01:42 > 0:01:44I think, another 30 seconds.
0:01:44 > 0:01:46..won't go the distance.
0:01:46 > 0:01:49The person who will not be joining us next week
0:01:49 > 0:01:51for The Great British Bake Off final is...
0:01:51 > 0:01:54I don't know what the hell I can do, then, cos it's just not working.
0:02:27 > 0:02:30Of course, Sue, it is French week.
0:02:30 > 0:02:33- So, so why are you doing Hungarian accent?- I don't know.
0:02:33 > 0:02:36I don't know, either!
0:02:36 > 0:02:38- Zut alors!- I don't care.
0:02:42 > 0:02:44- BRENDAN:- This is going to be quite a stressful day,
0:02:44 > 0:02:47but, it's the stepping stone towards the final,
0:02:47 > 0:02:49and that's what I've wanted, right from the start.
0:02:49 > 0:02:52- JOHN:- To think that the final is just one step away,
0:02:52 > 0:02:54I feel absolutely sick with nerves.
0:02:54 > 0:02:57I've got butterflies in my stomach, and I'm choked, up here.
0:02:57 > 0:03:00- DANNY:- It's been awfully stressful, at times.
0:03:00 > 0:03:02It's been emotionally all over the place.
0:03:04 > 0:03:06- JAMES:- The atmosphere is a little different.
0:03:06 > 0:03:09The atmosphere's a little bit more tense.
0:03:09 > 0:03:11Everyone's a little bit more withdrawn.
0:03:22 > 0:03:26Welcome, boulanger et boulangere.
0:03:26 > 0:03:29Today, what we'd like you to do, is to prepare the classic
0:03:29 > 0:03:32after-dinner French treat, petits fours.
0:03:32 > 0:03:36You can do meringues, choux pastry, biscuit.
0:03:36 > 0:03:41Anything you like, but three types, and we need 12 of each.
0:03:41 > 0:03:45- On your marks. - Get set.- And good luck, and bake.
0:03:46 > 0:03:50Petits four literally means small oven, and gets its name
0:03:50 > 0:03:54from the coal-fired brick ovens of 18th century France.
0:03:55 > 0:03:58Expensive to run, no heat was wasted,
0:03:58 > 0:04:00so very high temperatures,
0:04:00 > 0:04:04le grand four, was used to bake large cakes.
0:04:04 > 0:04:06And, as the ovens cooled, the lower heat,
0:04:06 > 0:04:08le petits fours, was used to cook
0:04:08 > 0:04:11delicate after-dinner cakes, tarts,
0:04:11 > 0:04:14macaroons, meringues and patisserie.
0:04:16 > 0:04:18Petits fours are tricky to make.
0:04:18 > 0:04:21First of all, you're wanting something really rather small.
0:04:21 > 0:04:23A true petit four is one mouthful.
0:04:23 > 0:04:28Don't forget, a petit four is eaten after your meal.
0:04:28 > 0:04:31This is at the time when you're sitting there, going...
0:04:31 > 0:04:34and you've got your coffee, and you look down,
0:04:34 > 0:04:37and they deliver another plate of delights.
0:04:37 > 0:04:42It has to be small, they have to be exquisite, and at this level,
0:04:42 > 0:04:44they have to be perfect.
0:04:44 > 0:04:47All the bakers must demonstrate a different baking
0:04:47 > 0:04:51discipline on each of their three varieties of petits fours.
0:04:54 > 0:04:58- BRENDAN:- What I'm striving for, in order to qualify for a final place,
0:04:58 > 0:05:02which has been my ambition from the start, is absolute uniformity,
0:05:02 > 0:05:05great flavours and contrasts,
0:05:05 > 0:05:07and really exciting to the eyes.
0:05:07 > 0:05:09So, I suppose that suggests I've got
0:05:09 > 0:05:11some perfectionist tendencies, and I do.
0:05:11 > 0:05:13It can make me a bit difficult to live with,
0:05:13 > 0:05:16because I won't compromise, in that sense.
0:05:16 > 0:05:21Brendan's making coffee meringues filled with hazelnut cream,
0:05:21 > 0:05:25miniature apricots and pistachio sponge cakes, known as friands,
0:05:25 > 0:05:27and choux pastry cygnets.
0:05:27 > 0:05:30Hang on, hang on. By cygnet, do you mean a small swan?
0:05:30 > 0:05:33- As in a small swan. - So, you make a little swan? Wow!
0:05:33 > 0:05:36And I just thought, to give it some kick,
0:05:36 > 0:05:38I would put in some freshly made lime curd,
0:05:38 > 0:05:41before the Chantilly goes on.
0:05:41 > 0:05:44Will they be sitting on a blue buttercream sea?
0:05:44 > 0:05:49With fish bobbing up, marzipan fish!
0:05:49 > 0:05:52Well, they'll provides a great contrast, I think, to the friands,
0:05:52 > 0:05:55and the meringues.
0:05:55 > 0:05:57It all sounds very technical, to me,
0:05:57 > 0:05:59but you're totally able to cope with that.
0:05:59 > 0:06:03- Thank you, Mary.- And I bet you they'll all match in size.
0:06:05 > 0:06:09Three bakers have chosen to make macaroons,
0:06:09 > 0:06:14by gently folding sugar and ground almonds into stiff egg white.
0:06:14 > 0:06:17But, one of them is taking this French classic
0:06:17 > 0:06:19down a less traditional path.
0:06:20 > 0:06:23Just making some chilli sugar.
0:06:24 > 0:06:27I've got a whole chilli in here,
0:06:27 > 0:06:31not sure how wise that was.
0:06:31 > 0:06:35James is making fresh lemon and rhubarb tarts,
0:06:35 > 0:06:37hazelnut biscuit and chocolate brownie towers,
0:06:37 > 0:06:42and his chilli sugar will top his lime and raspberry macaroons.
0:06:42 > 0:06:45Just think, the chilli, lime, in a macaroon.
0:06:45 > 0:06:48- Have you had that flavour combination before, Paul?- No.
0:06:48 > 0:06:50- Have you not?- No.
0:06:50 > 0:06:52- You surprise me.- Was it new to you?
0:06:52 > 0:06:54It was, when I discovered it.
0:06:54 > 0:06:56Paul is silent, that's a worry.
0:06:56 > 0:06:58I'm just thinking, the time they've got,
0:06:58 > 0:07:00it's quite tricky to come up with a decent macaroon.
0:07:00 > 0:07:02Good luck to you, James.
0:07:06 > 0:07:10All the petits fours must look identical.
0:07:10 > 0:07:13And, with no case or tin to contain them,
0:07:13 > 0:07:16the macaroons have to be piped with total accuracy.
0:07:17 > 0:07:20- JAMES:- I feel under a lot of time pressure today, so it's hard to tell
0:07:20 > 0:07:25if that's because I'm feeling more competitive, or what.
0:07:25 > 0:07:29Tapping removes any air bubbles which could balloon in the oven,
0:07:29 > 0:07:32and ruin the macaroons' appearance.
0:07:32 > 0:07:34For a shiny top, the batter needs to rest,
0:07:34 > 0:07:36so a smooth skin forms.
0:07:36 > 0:07:38You've just got to leave them in the air, so that,
0:07:38 > 0:07:42when you just very gently put your finger on them,
0:07:42 > 0:07:43they feel touch dry.
0:07:43 > 0:07:45You can't, sort of, stick your finger in,
0:07:45 > 0:07:47cos that will ruin the structure of them.
0:07:47 > 0:07:50Along with her blackberry and peppermint macaroons,
0:07:50 > 0:07:53Danny's making miniature raspberry financiers,
0:07:53 > 0:07:55and langues de chat.
0:07:55 > 0:07:57What is a langues de chat?
0:07:57 > 0:07:59Literally, langues de chat is cat's tongue,
0:07:59 > 0:08:02supposed to be a cat's tongue, licking a bowl of milk.
0:08:02 > 0:08:04Whether they do or not, when they're done, we'll see!
0:08:04 > 0:08:06Langues de chat.
0:08:06 > 0:08:09I like them, but the kind you get in biscuits at Christmas,
0:08:09 > 0:08:11are usually a bit hard, and disappointing.
0:08:11 > 0:08:13So, that's why I'm dipping these in chocolate.
0:08:13 > 0:08:16- You're looking very French, Danny, with the stripy T-shirt.- Yeah.
0:08:16 > 0:08:17Like myself.
0:08:17 > 0:08:21- It's very good.- Trying.- Channel your French, channel your French.
0:08:21 > 0:08:23- Absolutely. Channel my inner French.- Yeah.
0:08:25 > 0:08:29Bakers, if this was the Tour de France, you'd be in the, oh,
0:08:29 > 0:08:31I'd say, the Dordogne area.
0:08:31 > 0:08:35You're halfway through. You've got one-and-a-half hours to go.
0:08:35 > 0:08:39It's all about time management, this. They've got to finish on time.
0:08:39 > 0:08:42If you're creating a pastry tart, you've got to chill that down,
0:08:42 > 0:08:45making a macaroon, you've got to rest that for at least an hour.
0:08:45 > 0:08:49Whichever direction they choose to go, it takes time,
0:08:49 > 0:08:51and they will have to multitask, probably for the first time,
0:08:51 > 0:08:53on several different things.
0:08:53 > 0:08:55- JAMES:- I made a wee list,
0:08:55 > 0:08:58of the time allotments for each thing that I'm doing.
0:08:58 > 0:09:00And that's totally gone out the window.
0:09:00 > 0:09:03I've got pastry cracking here, it's not going well.
0:09:03 > 0:09:07- DANNY:- What I've done is I've actually chosen three things where
0:09:07 > 0:09:11I know I can cook them all at the same temperature.
0:09:12 > 0:09:15When it comes to sponge-based petits fours,
0:09:15 > 0:09:17only one baker is attempting
0:09:17 > 0:09:20France's famous shell-shaped classic.
0:09:20 > 0:09:23I'm just doing the Madeleines in this tin,
0:09:23 > 0:09:25just for the original shape.
0:09:25 > 0:09:28But, what I'll do, is I'll drizzle a sticky lemon syrup on top of them,
0:09:28 > 0:09:31and then roll them in caster sugar, so they look bejewelled.
0:09:31 > 0:09:33- Bejewelled.- Bejewelled.- I love that.
0:09:33 > 0:09:35They're quite difficult, it's the Genoese sponge method.
0:09:35 > 0:09:39It's the foaming method. So, it's in the flavour, though, isn't it?
0:09:39 > 0:09:41John's lemon Madeleines will be accompanied by
0:09:41 > 0:09:44white chocolate and raspberry tartlets,
0:09:44 > 0:09:47and dark chocolate and cherry macaroons.
0:09:47 > 0:09:49- JOHN:- Anything could go wrong with this bake.
0:09:49 > 0:09:51I mean, every single element is tricky.
0:09:51 > 0:09:54I want this to be my life, you know what I mean?
0:09:54 > 0:09:57I just want to be able to bake. It's important for me to do well.
0:09:57 > 0:10:00Especially with patisserie, because I want to go to Cordon Bleu,
0:10:00 > 0:10:02and I want to learn, do the Grand Diplome in patisserie.
0:10:02 > 0:10:05So, it's important that I do well, because, otherwise,
0:10:05 > 0:10:07I'll never have a cat in hell's chance of getting there.
0:10:11 > 0:10:15Fab four, you've got an hour to go. An hour left on this.
0:10:17 > 0:10:19Come on! This is taking too long.
0:10:31 > 0:10:35- Bonjour! Allo!- Bonjour.- Bonjour. How are you? Ca va.
0:10:35 > 0:10:37- Oui, ca va tres bien, Madame.- Good.
0:10:37 > 0:10:40You've gone for some sort of ornithological patisserie, here.
0:10:40 > 0:10:44- So, you've got a swan with forewings and neck.- Would you like to do one?
0:10:44 > 0:10:45I'd love to do one.
0:10:45 > 0:10:50- There you go.- This is...- You just put in the elongated bit just about... No.
0:10:50 > 0:10:54- SUE LAUGHS - You're like all the teachers. "Do that, do that. But no! Like that!"
0:10:54 > 0:10:57- Let me demonstrate. Look, if you hold it here, it'll be firmer.- Yes.
0:10:57 > 0:11:00- And go in like so. - And gouge into the actual choux?
0:11:00 > 0:11:02- Into the choux, and there you go. - Right. Right, OK.
0:11:06 > 0:11:08Just tuck it in. There you go, perfect!
0:11:08 > 0:11:13That was deeply therapeutic. I feel calm. That was lovely!
0:11:15 > 0:11:19With a place in the final at stake, one baker is about to commit
0:11:19 > 0:11:22a potentially disastrous patisserie faux pas.
0:11:26 > 0:11:28Never ever do this.
0:11:30 > 0:11:33Normally any water, if it gets into chocolate,
0:11:33 > 0:11:37will cause it to separate and, coagulate and go all horrible.
0:11:37 > 0:11:40You'll see the magic happening in a minute.
0:11:40 > 0:11:44To create a filling for his hazelnut biscuit and chocolate brownie towers,
0:11:44 > 0:11:48James's latest experiment is to melt chocolate in water
0:11:48 > 0:11:51and cool it rapidly over ice while whisking.
0:11:51 > 0:11:54This makes the water droplets smaller,
0:11:54 > 0:11:56forming a smooth emulsion with the chocolate,
0:11:56 > 0:12:01creating a pure chocolate mousse without the need to add cream or egg white.
0:12:01 > 0:12:02Perfect.
0:12:03 > 0:12:08Bakers, you've got 30 minutes left on the petits fours challenge.
0:12:08 > 0:12:11- 30 minutes left.- Where am I? Right.
0:12:11 > 0:12:14- GRUNTS IN FRUSTRATION - It's not very many minutes to go.
0:12:14 > 0:12:17- TIMER BEEPS - Oh, no!
0:12:18 > 0:12:20I think another 30 seconds.
0:12:23 > 0:12:27- Ooh! Ooh! Ooh! A lot of shaking. You all right?- Yeah, yeah.
0:12:27 > 0:12:29I'm always like this.
0:12:31 > 0:12:33It's rustic!
0:12:49 > 0:12:51- Hang on, I've lost a Madeleine. - HE GASPS
0:12:55 > 0:12:59I left it in the tin, and it's deflated in the tin.
0:12:59 > 0:13:03But I'll hide that, and no one will tell Paul and Mary about that, will they?
0:13:03 > 0:13:06OK, semifinalists,
0:13:06 > 0:13:09you have five minutes left on your French creations.
0:13:15 > 0:13:16This red mucus...
0:13:28 > 0:13:32Bakers, come on in, your time is up.
0:13:32 > 0:13:34Step away from your goods. Thank you.
0:13:54 > 0:13:56What we do like is originality.
0:13:56 > 0:13:59And I have never heard of that.
0:13:59 > 0:14:02They look so pretty with their little chilli topping.
0:14:03 > 0:14:05Macaroons are chewy.
0:14:05 > 0:14:10The chilli is there, but it's not overpowering at all.
0:14:10 > 0:14:12Let's have the tartlets.
0:14:12 > 0:14:15The pastry is a very, very thin layer. All very crispy.
0:14:15 > 0:14:19The interior's lovely, the flavours are good, the pastry tastes good.
0:14:19 > 0:14:22For me, they are too big. Half size, petits fours.
0:14:22 > 0:14:23That's afternoon tea.
0:14:23 > 0:14:26This is a hazelnut biscuit, a chocolate mousse, topped with a brownie.
0:14:30 > 0:14:34The brownie is excellent, the biscuit is good, and the mousse is excellent. It's quite sharp.
0:14:34 > 0:14:36You're very, very good on your flavours.
0:14:48 > 0:14:52- I like the size of these two. These could be a bit big.- Right.
0:14:57 > 0:14:59I do like the blackberry.
0:14:59 > 0:15:03I think the peppermint is hot, it's got a bit of heat to it,
0:15:03 > 0:15:05which I don't necessarily agree works with the blackberry.
0:15:05 > 0:15:07It's a shame.
0:15:09 > 0:15:15- Nice, even bake.- Basil works well. - Yeah.- I like the look of that.
0:15:15 > 0:15:16It looks tempting.
0:15:16 > 0:15:19Mmm! Beautifully crisp.
0:15:19 > 0:15:23- Full of flavour. The chocolate goes well.- I don't like the foot.- Yeah.
0:15:23 > 0:15:28You need to have more of a clean edge when you're putting your chocolate on.
0:15:40 > 0:15:42The sizes of these are probably a bit too big.
0:15:42 > 0:15:46And also, it somehow or other should have a better appearance.
0:15:46 > 0:15:48It's just a slab on the plate.
0:15:52 > 0:15:55- The flavour's there. - Flavour's great.- Texture's there.
0:15:55 > 0:15:57But the look is terrible.
0:15:57 > 0:16:00Not much of a shine on the top.
0:16:03 > 0:16:06I think I would have liked a lighter chocolate in the middle.
0:16:06 > 0:16:08That's exactly what I was going to say.
0:16:08 > 0:16:12It's like having a piece of great chocolate cake, but you can only have a little bite.
0:16:12 > 0:16:14- Yeah.- Which is why, if you'd made that even smaller,
0:16:14 > 0:16:18and just popped it in with a lighter chocolate, would have been perfect.
0:16:18 > 0:16:21OK, let's carry on now with the raspberry tartlets.
0:16:23 > 0:16:25I like the sharpness of the raspberry.
0:16:25 > 0:16:27I like the white chocolate.
0:16:27 > 0:16:31But it doesn't really excite me when I eat it.
0:16:33 > 0:16:37That texture between the raspberry and the chocolate... Oh, dear.
0:16:37 > 0:16:42- It just doesn't...- That mucus? Yeah. - You hit this sharpness, and then you get this...
0:16:42 > 0:16:44Oh, the textures are all wrong.
0:16:55 > 0:16:58They look so tempting and so beautiful,
0:16:58 > 0:17:01I feel as though I'm in Paris.
0:17:01 > 0:17:04Good, consistent size. They look very pretty.
0:17:04 > 0:17:07They are beautifully baked,
0:17:07 > 0:17:10and you get the real flavour of the nuts coming through,
0:17:10 > 0:17:13and the pistachio is soft and squidgy. It is a sheer joy to eat.
0:17:13 > 0:17:15- Thank you.- Wow!
0:17:15 > 0:17:18- Aren't they pretty? - The flavour of the lime comes through beautifully, as well,
0:17:18 > 0:17:21that little bit of sharpness to marry up with the sweet.
0:17:21 > 0:17:23The actual core size of it is proper petit four case size,
0:17:23 > 0:17:28- and what you done is made them very elaborate.- Embellished.- Yes.
0:17:28 > 0:17:32This is the coffee meringue with the hazelnut cream.
0:17:32 > 0:17:35The flavour is absolutely lovely.
0:17:35 > 0:17:38- Just the right amount of coffee, just the right amount of nut. - Very Parisian.
0:17:38 > 0:17:43- Petits fours? You've come the closest to the size.- Thank you.
0:17:44 > 0:17:50What I'm really, really pleased about was to hear the compliment around how Parisian they looked.
0:17:50 > 0:17:53I couldn't have imagined it going better, really.
0:17:53 > 0:17:56It was never going to be completely perfect,
0:17:56 > 0:17:58but you can't get a tray of petits fours completely perfect,
0:17:58 > 0:18:01even for patissiers, they are quite hard to do.
0:18:01 > 0:18:06I don't think I did too well at all, there, to be honest.
0:18:06 > 0:18:08But you've done now, there's nothing I can do to change that.
0:18:08 > 0:18:12If I let that deter me from doing well in the next two rounds, you know, I'm out of here.
0:18:15 > 0:18:19So, bakers, you know what comes next - the afeared Technical Challenge.
0:18:19 > 0:18:22As per usual, this one is judged blind,
0:18:22 > 0:18:28so, Mary, Paul, would you like to hoof off to the marquee d'amour!
0:18:28 > 0:18:33Bakers, I can now reveal to you that we are going to be asking you, please,
0:18:33 > 0:18:37to bake the famous celebration cake,
0:18:37 > 0:18:40which is of course French, and it's called a fraisier.
0:18:40 > 0:18:42"Frasier," in British.
0:18:42 > 0:18:45Now, this has got to be visually stunning, OK?
0:18:45 > 0:18:49It's all about the layers of sponge, strawberry and creme patissiere.
0:18:49 > 0:18:51It's the semifinal,
0:18:51 > 0:18:55so Mary and Paul will be requiring nothing short of perfection.
0:18:55 > 0:18:57- So, on your marks...- Get set...
0:18:57 > 0:18:59BOTH: Bake!
0:19:00 > 0:19:04The bakers have the same ingredients, the same recipe
0:19:04 > 0:19:05and the same problem.
0:19:07 > 0:19:10Bare. The instructions are bare, this week. Really bare.
0:19:11 > 0:19:15"Make a Genoese sponge." That's all it says on how to make a cake.
0:19:15 > 0:19:17"Make the creme pat."
0:19:17 > 0:19:20I know what one should look like, but I don't actually know
0:19:20 > 0:19:22if I can do it, so let's see.
0:19:25 > 0:19:28Mary, the fraisier cake, I think it's a fantastic technical challenge.
0:19:28 > 0:19:30Can you tell us a little bit about it?
0:19:30 > 0:19:33First of all, you've got to meet a Genoese sponge.
0:19:33 > 0:19:36Now, a Genoese is tricky, as we all know.
0:19:36 > 0:19:38You must have the butter just at the right temperature.
0:19:38 > 0:19:42Too hot, and you lose all the volume. The filling is creme patissiere.
0:19:42 > 0:19:46It's got to hold its shape. If it's too warm, it will just ooze out.
0:19:46 > 0:19:50The whole result is beautiful.
0:19:50 > 0:19:55- It looks great, it really does. - Well, isn't that absolutely scrummy?
0:19:55 > 0:19:57That's a nice cake, that, Mary.
0:19:58 > 0:20:00Well, it starts with make a Genoese sponge
0:20:00 > 0:20:03and I think I know how to make up a Genoese sponge.
0:20:04 > 0:20:08Genoese sponge is the little black dress of the patisserie world -
0:20:08 > 0:20:10a simple, elegant cake that gets its panache
0:20:10 > 0:20:15from the accessories of flavourings, fillings and toppings which adorn it.
0:20:17 > 0:20:19There is no leavening agent.
0:20:19 > 0:20:22Instead, whole eggs are whisked with sugar over warm water
0:20:22 > 0:20:25to produce light, airy texture.
0:20:25 > 0:20:28Done correctly, they will expand four times the original volume.
0:20:30 > 0:20:33- JOHN:- Start again with this. I had it too hot and it's cooked the eggs.
0:20:36 > 0:20:40I am flustered. It's just to know that I am in the worst position
0:20:40 > 0:20:43to start this round off with. It's just a bit gutting.
0:20:43 > 0:20:45I'm trying not to let that get to me but it's difficult.
0:20:51 > 0:20:55- DANNY:- You want to try and do the minimum amount of mixing with a Genoese.
0:20:55 > 0:20:59Because once you've gone to all the trouble of putting the air in,
0:20:59 > 0:21:03the last thing you want to do is ruin it by knocking all the air out.
0:21:03 > 0:21:06You add the flour and then you add in the melted butter.
0:21:06 > 0:21:07It gives you a different texture.
0:21:07 > 0:21:10Once the butter is added, the cake must be baked
0:21:10 > 0:21:13immediately before the foamy batter starts to deflate.
0:21:15 > 0:21:18As our final few bakers pop their creations into the oven,
0:21:18 > 0:21:20they take for granted the fact that technology
0:21:20 > 0:21:22can bring their creations to life.
0:21:22 > 0:21:25It seems beautifully apt that this week, on French week,
0:21:25 > 0:21:29we are celebrating Alexis Soyer who allowed us
0:21:29 > 0:21:32to bring the art of fine baking into the home.
0:21:33 > 0:21:36Alexis Soyer was born in France in 1810
0:21:36 > 0:21:39and displayed culinary prowess from a young age,
0:21:39 > 0:21:42becoming chief cook aged just 16.
0:21:42 > 0:21:44A flamboyant and ambitious character, he travelled
0:21:44 > 0:21:47to London, becoming head chef at the exclusive Reform Club
0:21:47 > 0:21:50where he set about attracting Victorian cooking methods
0:21:50 > 0:21:52into the future.
0:21:52 > 0:21:55Soyer was given carte blanche, here at the Reform Club,
0:21:55 > 0:21:59to create the most modern, technically sophisticated kitchens
0:21:59 > 0:22:00in the entire world
0:22:00 > 0:22:02and he took full advantage of this.
0:22:02 > 0:22:06Pall Mall was the first street in Britain to have
0:22:06 > 0:22:09a regular supply of gas and so he harnessed this
0:22:09 > 0:22:12to install an entire row of gas stoves.
0:22:12 > 0:22:16Ever the showman, Soyer opened his Reform Club kitchens
0:22:16 > 0:22:20to an astonished public, previously suspicious of gas cooking.
0:22:20 > 0:22:23It became the second biggest tourist attraction in London
0:22:23 > 0:22:26after Madame Tussaud's and, buoyed by the success,
0:22:26 > 0:22:30Soyer organised a spectacular new gastronomic exhibition -
0:22:30 > 0:22:33the Universal Symposium Of All Nations.
0:22:33 > 0:22:38Soyer used to the symposium to promote the use of gas.
0:22:38 > 0:22:41Every day he roasted an entire ox by gas
0:22:41 > 0:22:46so everybody could watch this and he had rows of gas stoves that people
0:22:46 > 0:22:50could see the 600 roasts a day that the symposium had to produce
0:22:50 > 0:22:52being roasted in front of their eyes.
0:22:52 > 0:22:55Before this time, people had been really quite frightened of gas
0:22:55 > 0:22:57and he wanted the domestic user
0:22:57 > 0:23:00to understand that gas wasn't dangerous.
0:23:00 > 0:23:03In fact, quite the opposite. It was the most amazing boon
0:23:03 > 0:23:06and could really benefit them in their home environment.
0:23:06 > 0:23:09Soyer's variable temperature gas stove proved to be
0:23:09 > 0:23:12a revelation for the domestic baker and allowed people to experiment
0:23:12 > 0:23:16and become more ambitious with their home bakes.
0:23:16 > 0:23:20Soyer is really the grandfather of the oven in your house.
0:23:20 > 0:23:24The old coal-fired ranges were blunt instruments but Soyer's
0:23:24 > 0:23:29gas temperature controlled ovens were precision tools.
0:23:29 > 0:23:31They had a pilot light on them so you didn't need to open
0:23:31 > 0:23:35the door to check the temperature so your cakes were safe from sinking.
0:23:35 > 0:23:37The gas oven transforms home baking
0:23:37 > 0:23:41because, instead of just sticking something in at a temperature
0:23:41 > 0:23:43that wouldn't change and then pulling it out again,
0:23:43 > 0:23:46you can change the temperature, you can cook things
0:23:46 > 0:23:50at a very low heat, you can make elaborate pastries and meringues.
0:23:50 > 0:23:53Things that would really have been beyond the repertoire of any
0:23:53 > 0:23:57domestic cook in the days when you had to cook on coal.
0:23:57 > 0:24:00Soyer's oven's were too expensive for working-class Victorians
0:24:00 > 0:24:03but he didn't forget those less fortunate,
0:24:03 > 0:24:06publishing cookery books for the poor and setting up
0:24:06 > 0:24:09soup kitchens to help those starving in the Irish potato famine.
0:24:09 > 0:24:14Soyer's longest-lasting legacy, though, is what he did for the Army.
0:24:14 > 0:24:17During the Crimean War, he invented a kind of stove -
0:24:17 > 0:24:18essentially a camping stove -
0:24:18 > 0:24:23and that meant that two men could cook for 600 people.
0:24:23 > 0:24:25An army marches on its stomach.
0:24:25 > 0:24:27He made sure that they could march in that way.
0:24:27 > 0:24:31And those reforms in the Army stayed in place until the 1980s.
0:24:31 > 0:24:34Since his death in 1858,
0:24:34 > 0:24:39the memory of Soyer's groundbreaking achievements has faded over time.
0:24:39 > 0:24:41But the legacy this dandy Frenchman leaves us
0:24:41 > 0:24:43still stands in our kitchens today.
0:24:50 > 0:24:52OK, bakers, you've got one hour on your fraisier.
0:24:52 > 0:24:54One hour to go on your fraisier.
0:24:58 > 0:25:02Yeah, seems an OK size for the size of the cake.
0:25:02 > 0:25:05It's maybe a wee bit short.
0:25:09 > 0:25:13To create the top and bottom of their finished cake,
0:25:13 > 0:25:16the delicate sponge must be perfectly cut in two.
0:25:20 > 0:25:24Unequal layers will ruin the fraisier's appearance.
0:25:27 > 0:25:30And should the sponge break, the top won't be flat
0:25:30 > 0:25:33and the creme patissiere could seep out through the bottom
0:25:33 > 0:25:35before it's fully set.
0:25:39 > 0:25:42The creme patissiere filling in a fraisier requires
0:25:42 > 0:25:43an unfamiliar addition
0:25:43 > 0:25:47to ensure it's thick enough to support the structure of the cake.
0:25:48 > 0:25:52I've never worked with cornflour in a creme pat before
0:25:52 > 0:25:54so I don't really know how it should be
0:25:54 > 0:25:57other than it's quite lumpy and it doesn't appear to be thickening up.
0:25:59 > 0:26:01Which is slightly worrying me.
0:26:01 > 0:26:05Cornflour only cooks and thickens around boiling point
0:26:05 > 0:26:07and the margin for error is tiny.
0:26:07 > 0:26:11Not cooked enough and it will be runny, causing the cake to collapse.
0:26:11 > 0:26:14Overcooked, it loses its vital silky cream texture.
0:26:16 > 0:26:19- JAMES:- Never used such a thick creme pat before, ever.
0:26:20 > 0:26:25My creme pat's got cellulite at the moment. It's just...
0:26:25 > 0:26:27It'll be all right.
0:26:27 > 0:26:32Adding the butter is going to make it homogenise and then when it sets
0:26:32 > 0:26:36and cools it will become much more pipeable and therefore cutable.
0:26:36 > 0:26:39If you don't want a skin to form on creme pat, the trick is
0:26:39 > 0:26:41to chuck on a little bit of icing sugar.
0:26:42 > 0:26:45If the wind doesn't blow it away then that'll stop the skin forming.
0:26:45 > 0:26:48While the creme patissiere sets in the fridge,
0:26:48 > 0:26:51the bakers start to assemble the cake.
0:26:51 > 0:26:54First, the tin is lined with acetate.
0:26:54 > 0:26:56This is the first sponge we've asked people to bake
0:26:56 > 0:26:59that actually has its own built-in rain mac.
0:26:59 > 0:27:02We need to do this to make it look pretty somehow.
0:27:02 > 0:27:04If it isn't flush with the edge of the tin,
0:27:04 > 0:27:08the edge of the fraisier won't be smooth.
0:27:08 > 0:27:11- Goodness. I've got no idea how to do this.- How's Danny doing?
0:27:11 > 0:27:14Danny's on good form. Is she?
0:27:14 > 0:27:18She'll have a good morning and she'll be fine. She'll do this properly.
0:27:18 > 0:27:20I can't do it.
0:27:22 > 0:27:24I think John's a bit stressed.
0:27:24 > 0:27:27How is that rain mac coming on? All right?
0:27:27 > 0:27:30- I can't do it.- You'll be all right.
0:27:30 > 0:27:34I hate this feeling of, "I may as well give up now."
0:27:34 > 0:27:36But I'm not going to because, you know,
0:27:36 > 0:27:39every bake is another chance to turn it all around, isn't it?
0:27:39 > 0:27:42- He's been in the drop a few times. - I know.
0:27:45 > 0:27:47Hm. Semi-final, mate.
0:27:54 > 0:27:5730 minutes, bakers. 30 minutes left.
0:28:02 > 0:28:06You could hear a penny drop.
0:28:13 > 0:28:16Each cake needs to be topped with a layer of marzipan before adding
0:28:16 > 0:28:19the final piped chocolate decoration.
0:28:19 > 0:28:22Don't know the best way of doing it, actually.
0:28:31 > 0:28:35This is, I think, the most technically difficult
0:28:35 > 0:28:37technical so far.
0:28:37 > 0:28:39I've read through the recipe
0:28:39 > 0:28:44and I can't quite visualise it which isn't really a good sign.
0:28:44 > 0:28:47It seems to be heavily based on presentation which makes me fear.
0:28:50 > 0:28:52The chocolate is just setting on me already.
0:28:52 > 0:28:55I should have put it in a bit sooner.
0:28:55 > 0:28:57I was cooling it down to get it to the right temp
0:28:57 > 0:29:00but I think I might have over-cooled it.
0:29:00 > 0:29:02Which is just sod's law, isn't it, you know?
0:29:02 > 0:29:06Oh, hello. That looks really professional.
0:29:06 > 0:29:09Amazeballs.
0:29:11 > 0:29:13OK, bakers, just five minutes
0:29:13 > 0:29:16before we go and get Paul and Mary from their dungeon.
0:29:16 > 0:29:17Just five minutes.
0:29:19 > 0:29:22The moment of truth. Oh!
0:29:23 > 0:29:26Oh, Brendan.
0:29:28 > 0:29:30Might have to go back in the fridge.
0:29:30 > 0:29:32That looks good. It looks amazing.
0:29:32 > 0:29:35This is the unveiling of the century.
0:29:37 > 0:29:40Oh, it's beautiful. Isn't it, Sue?
0:29:40 > 0:29:41Tres bon.
0:29:43 > 0:29:45Looks blooming scrum-diddly-umptious.
0:30:00 > 0:30:03Oh, God above. Just look at that.
0:30:09 > 0:30:12It looks hideous.
0:30:14 > 0:30:16It's just not setting.
0:30:17 > 0:30:21It's just not setting. It's just a disaster.
0:30:21 > 0:30:23OK, bakers.
0:30:23 > 0:30:24Dix,
0:30:24 > 0:30:26neuf,
0:30:26 > 0:30:28huit,
0:30:28 > 0:30:30sept,
0:30:30 > 0:30:32six,
0:30:32 > 0:30:33cinq,
0:30:33 > 0:30:35quatre,
0:30:35 > 0:30:37trois,
0:30:37 > 0:30:39deux,
0:30:39 > 0:30:40un.
0:30:40 > 0:30:42Boulange c'est fini.
0:30:55 > 0:30:58That was a tough challenge, wasn't it?
0:30:58 > 0:31:03One or two of them look pretty good. We'll start with this one, Mary?
0:31:03 > 0:31:07- If we have a look down the middle of this.- It looks a good Genoese.
0:31:07 > 0:31:09Even distribution of the strawberries,
0:31:09 > 0:31:11the creme patissiere looks firm.
0:31:13 > 0:31:16- Holding well.- Yes.
0:31:17 > 0:31:21The Genoese looks beautifully even.
0:31:23 > 0:31:26- It's quite a nice one, that one. - Very nice presentation.
0:31:26 > 0:31:29That ticks the boxes, as they say.
0:31:29 > 0:31:32Now, this one's had some issues with the creme pat.
0:31:32 > 0:31:33Just take a slice out of here.
0:31:38 > 0:31:41And the volume from the Genoese isn't as good as it should be.
0:31:41 > 0:31:43No, it's dense, isn't it?
0:31:43 > 0:31:45Oh dear.
0:31:45 > 0:31:48Do we need a spoon with this rather than a slice?
0:31:48 > 0:31:50This has got serious problems with the creme pat.
0:31:50 > 0:31:53Serious problems with the creme pat.
0:31:53 > 0:31:58- The sponge looks light though, doesn't it?- Sponge looks beautiful.
0:31:59 > 0:32:01Very lemony.
0:32:01 > 0:32:07- Good Genoese that.- But the creme patissiere is not thick enough.
0:32:07 > 0:32:10- That's a shame because it actually tastes OK.- Tastes beautiful.
0:32:12 > 0:32:15Finally, this looks pretty good.
0:32:15 > 0:32:17A nice layer of Genoese,
0:32:17 > 0:32:20well arranged strawberries,
0:32:20 > 0:32:22creme patissiere pushed right in with the strawberries.
0:32:26 > 0:32:28That's good.
0:32:28 > 0:32:31You've got a bit of zing from the lemon.
0:32:31 > 0:32:34Creme pat is good, sponge is good and you've managed to come up
0:32:34 > 0:32:37with something that certainly resembles a fraisier cake.
0:32:40 > 0:32:44But whose fraisier has failed and whose will get full marks?
0:32:46 > 0:32:48That one and that one.
0:32:50 > 0:32:54OK, we've made our decision
0:32:54 > 0:32:57and the person in fourth place is this one.
0:32:58 > 0:33:02Danny, there was a problem with the creme pat, which I think you already knew.
0:33:02 > 0:33:05So, on to the person that is third.
0:33:06 > 0:33:12Little bit soft, just lost its shape, pushed the strawberries out.
0:33:12 > 0:33:14Otherwise, lovely flavour.
0:33:14 > 0:33:17And in second place is this one. It's not bad at all.
0:33:17 > 0:33:21But you look at the two, we have to sort of pick between the two of them
0:33:21 > 0:33:25and that one had more of a rise in the sponge. But it was a good cake. Well done.
0:33:25 > 0:33:30- And there we have number one, James. - Well done, James.
0:33:30 > 0:33:32Well done.
0:33:32 > 0:33:36Well done. It was a very, very difficult challenge.
0:33:38 > 0:33:42That was a really, really tough two-and-a-half hours.
0:33:42 > 0:33:46It was a killer technical. But I did it. They liked it.
0:33:46 > 0:33:51Just the sponge wasn't just as good as James. That wily minx!
0:33:51 > 0:33:54Actually that cake is brilliant. I would totally make that cake again.
0:33:54 > 0:33:58One of the few technicals I really enjoyed actually.
0:33:58 > 0:34:00I think I feel frustrated, more than anything.
0:34:00 > 0:34:05Not angry, not upset, just kind of like, "Oh, you stupid girl!"
0:34:05 > 0:34:11Erm... You make mistakes. You make mistakes. I've made two here.
0:34:11 > 0:34:15It's frustrating, it's annoying, but I just have to put that
0:34:15 > 0:34:18out of my head now and concentrate on tomorrow.
0:34:34 > 0:34:37Just the Showstopper Challenge remains.
0:34:37 > 0:34:42The last chance for the bakers to prove they have what it takes to be in the final.
0:34:42 > 0:34:44Brendan's done rather well.
0:34:44 > 0:34:46His petit fours were outstanding, really.
0:34:46 > 0:34:48You looked at it and you thought, "He's arrived."
0:34:48 > 0:34:52And James has done quite well.
0:34:52 > 0:34:56Who do you think the rain cloud of rejection is hanging over this week?
0:34:56 > 0:34:59At the moment, I think you're looking at John and Danny.
0:34:59 > 0:35:02Danny, yesterday afternoon, had a bit of a disaster
0:35:02 > 0:35:05because her cake sort of fell apart.
0:35:05 > 0:35:07This is a real dangerous time to do that.
0:35:07 > 0:35:12If it happened two weeks ago, fair enough, but you don't do it in the semi-final.
0:35:12 > 0:35:16Having said that, I thought John's petit fours were poor.
0:35:18 > 0:35:23This is the last challenge which stands between you
0:35:23 > 0:35:26and a place in the Great British Bake Off Final.
0:35:26 > 0:35:31What we need you to create is a perfect choux pastry gateau.
0:35:31 > 0:35:36- I wish you all the very best of luck. On your marks...- Get set... - Bake.
0:35:37 > 0:35:43Choux pastry forms the basis of many French classics,
0:35:43 > 0:35:45including profiteroles and eclairs.
0:35:45 > 0:35:49It's a cross between a batter and a dough and it's cooked twice.
0:35:49 > 0:35:53First over a low heat on the hob, then in the oven.
0:35:53 > 0:35:55It's that magic that happens when you put it in the oven,
0:35:55 > 0:35:59you go from a very hot mix into as piping bag, onto a tray
0:35:59 > 0:36:02and into an oven and that heat that's transferred into the oven,
0:36:02 > 0:36:06that blast of heat, pumps the air in and explodes the egg.
0:36:06 > 0:36:12That's how you get those irregular shape balls in a great choux pastry.
0:36:12 > 0:36:13They can do exactly what they like,
0:36:13 > 0:36:16but it's got to be mainly choux pastry.
0:36:16 > 0:36:19This is the last chance to get into the final.
0:36:19 > 0:36:22It's got to be something really spectacular
0:36:22 > 0:36:27and all the flavours have to complement each other.
0:36:29 > 0:36:33Danni, Brendan and John are opting to make the Gateau St Honore,
0:36:33 > 0:36:36a puff pastry base with a top ring of choux pastry,
0:36:36 > 0:36:40garnished with cream puffs and filled with a Chiboust cream.
0:36:40 > 0:36:44Danny's adding rosewater, raspberry and lychees to hers.
0:36:44 > 0:36:47Lychees, very difficult to achieve a flavour.
0:36:47 > 0:36:53- Your raspberry will come through, I would imagine.- Yeah. It's more to support the rose really.
0:36:53 > 0:36:56I think it kind of lightens it up a bit and adds to the flavour.
0:36:56 > 0:37:00Seems to me it's got an original twist and that's what we like.
0:37:00 > 0:37:05- I think it's going to work. Let's hope so.- OK. Thank you.
0:37:05 > 0:37:08I think everyone's going to feel the pressure,
0:37:08 > 0:37:11but I think me personally, obviously, I'm in a precarious position.
0:37:11 > 0:37:14So I need to tread carefully today.
0:37:14 > 0:37:16John's chance of staying in the competition now rests
0:37:16 > 0:37:19on creating a perfect Gateau St Honore.
0:37:19 > 0:37:21He's using his favourite fruit
0:37:21 > 0:37:24to create a distinctive flavour for the filling.
0:37:24 > 0:37:27I'm interested in your passion fruit curd.
0:37:27 > 0:37:30- Has it got lemons in as well as passion fruit?- No.
0:37:30 > 0:37:33Pure passion fruit. Do you keep the seeds in it?
0:37:33 > 0:37:36No, I blitz it completely in the processor and then sieve it
0:37:36 > 0:37:40really well and just use the pulp, which has been liquidized.
0:37:40 > 0:37:45No seeds. Obviously, that would just be too gritty. I wouldn't want that.
0:37:45 > 0:37:48- You feeling the pressure today? - Yeah!
0:37:48 > 0:37:50I'm actually really scared today.
0:37:50 > 0:37:54But it's important to me, so I'm going to calmly do what I can.
0:37:54 > 0:37:58- Very best of luck, John.- Good luck. - I need it. Thank you.
0:37:58 > 0:38:02Less is more is my new motto. I've kept the flavouring to a minimum.
0:38:02 > 0:38:06I think it's one of the great established classics
0:38:06 > 0:38:12of the French patisserie and in my view, it doesn't need any help.
0:38:12 > 0:38:15But to personalise it, I'm adding a little kirsch to the French custard.
0:38:15 > 0:38:18And just a little bit of chocolate on the edge.
0:38:18 > 0:38:21But I'm not going to do anything more than that
0:38:21 > 0:38:24because I think it stands alone and I think it's an impertinence
0:38:24 > 0:38:27to tinker with something that's so well established.
0:38:28 > 0:38:31Perfecting a choux is a true baker's art.
0:38:31 > 0:38:34There's no set recipe for the amount of egg to add.
0:38:34 > 0:38:38The slightest difference in the size of eggs used can dramatically
0:38:38 > 0:38:40alter its texture.
0:38:40 > 0:38:43I've added two eggs, I need to add four.
0:38:43 > 0:38:45It still feels a little bit wet.
0:38:45 > 0:38:48The bakers need to watch for the exact moment
0:38:48 > 0:38:52they create a mixture that will pipe and hold its shape.
0:38:52 > 0:38:55A fraction too much egg and their choux will become sloppy
0:38:55 > 0:38:57and won't rise in the oven.
0:38:57 > 0:39:00I'll use this recipe and I'll add five eggs
0:39:00 > 0:39:03and that won't be enough, I'll need to add a sixth,
0:39:03 > 0:39:06but you can easily go overboard with that sixth egg.
0:39:07 > 0:39:10I don't know what the hell I can do cos it's just not working.
0:39:13 > 0:39:17Typically, James is making something a little bit different.
0:39:17 > 0:39:20A Paris-Brest, traditionally a circular gateau
0:39:20 > 0:39:23filled with a praline cream.
0:39:23 > 0:39:26Everyone else has gone for a Gateau St Honore.
0:39:26 > 0:39:30And it's a much more ambitious thing, a much more testing thing, theirs,
0:39:30 > 0:39:35so hopefully they don't mark me down for being a bit too simple.
0:39:35 > 0:39:39The Paris-Brest was created in 1891 to commemorate
0:39:39 > 0:39:41the 1,200km cycle race.
0:39:41 > 0:39:44Although the gateau is usually in the shape of bike wheel,
0:39:44 > 0:39:47James is planning to go further.
0:39:47 > 0:39:50Go right through how you're constructing this.
0:39:50 > 0:39:52I don't know.
0:39:54 > 0:39:57This is a semi-final, James, of the Great British Bake Off.
0:39:57 > 0:40:00I don't quite get the hang of this.
0:40:00 > 0:40:03Turn it upside down, put some wheels on it.
0:40:03 > 0:40:05This is just a concept, so far.
0:40:05 > 0:40:07I may just have a traditional Paris-Brest.
0:40:07 > 0:40:10I like the Tour de France idea, I think it's cool.
0:40:10 > 0:40:13- HE LAUGHS - It's going to be a showstopper, if you pull this off.
0:40:13 > 0:40:15Or, if it fails, just say it's a unicycle.
0:40:15 > 0:40:18- Yes! - And where are the fillings going?
0:40:18 > 0:40:21Again, I'm not quite sure.
0:40:21 > 0:40:23If I do it as a traditional one...
0:40:23 > 0:40:25HE LAUGHS
0:40:25 > 0:40:26I love it...
0:40:26 > 0:40:28Now you're just getting cheeky!
0:40:28 > 0:40:31This is bare-faced cheek!
0:40:31 > 0:40:33You know your basics of what you'll do,
0:40:33 > 0:40:35- you're just not quite sure... - SUE MOUTHS
0:40:35 > 0:40:37- ..How the parts...- Yes! - ..Will come together.- Exactly.
0:40:37 > 0:40:39I'd like to see a bike.
0:40:39 > 0:40:41I would like to see the whole thing.
0:40:41 > 0:40:42The impact of it would be pretty good.
0:40:42 > 0:40:44I hope you do it all right,
0:40:44 > 0:40:47- and I hope you do it some justice, as well.- Thank you, Paul.
0:40:53 > 0:40:57It's interesting that three of them have chosen Gateau Saint Honore.
0:40:57 > 0:40:58An absolute classic.
0:40:58 > 0:41:01But all but Brendan are doing variations of that.
0:41:01 > 0:41:03And the Paris-Brest? We'll just have to see.
0:41:05 > 0:41:08My problem is...
0:41:08 > 0:41:12when you look at James saying, "I don't really know, I'll just wing it"...
0:41:12 > 0:41:14if that is the case, and he puts up
0:41:14 > 0:41:17a mess in front of us,
0:41:17 > 0:41:19I'm not going to be best pleased.
0:41:19 > 0:41:22Your bicycle has created
0:41:22 > 0:41:26a frisson of excitement. What the hell is that?!
0:41:26 > 0:41:27That's a handlebar.
0:41:27 > 0:41:29Oh, OK. It's like a ram's horn.
0:41:29 > 0:41:31Check it out in the oven. Look how big it's got.
0:41:31 > 0:41:33Surprise, surprise(!)
0:41:33 > 0:41:36Oh, my God! The beast...
0:41:36 > 0:41:38- SHE LAUGHS - The flavours will be awesome, though.
0:41:38 > 0:41:40I don't think you should worry.
0:41:40 > 0:41:42If it looks a bit gacky, just don't do it.
0:41:42 > 0:41:45If the worst comes to the worst, you have a couple of perfect breasts.
0:41:45 > 0:41:47Oui.
0:41:47 > 0:41:48Ca c'est OK.
0:41:50 > 0:41:55For Brendan, Danny and John, small choux buns form the centrepiece of their showstopper bakes.
0:41:55 > 0:41:59Any peaks in the paste will burn before the choux is fully cooked,
0:41:59 > 0:42:02so should be flattened down with a damp finger.
0:42:02 > 0:42:05The choux is first cooked at a high temperature,
0:42:05 > 0:42:08forcing the water into steam to make the pastry expand,
0:42:08 > 0:42:11and then, on a lower heat, to allow it to crisp.
0:42:14 > 0:42:20It will be an anxious half hour before the bakers know if they've judged the consistency right.
0:42:20 > 0:42:23Now, three out of four of our bakers
0:42:23 > 0:42:26are producing their own versions of the Saint Honore cake...
0:42:26 > 0:42:30which was inspired by the patron saint of baking.
0:42:30 > 0:42:34A Frenchman with a penchant for baking miracles.
0:42:36 > 0:42:39You sort of gaze at these beautiful pastry works of art.
0:42:39 > 0:42:42It seems inconceivable you'd need a baking miracle to create them.
0:42:42 > 0:42:44But, if you were in need of divine intervention,
0:42:44 > 0:42:46simply send up a prayer to Saint Honore,
0:42:46 > 0:42:48the patron saint of bakers.
0:42:48 > 0:42:50- Merci.- Au revoir.
0:42:50 > 0:42:54Saint Honore's holy association with baking began when he was made
0:42:54 > 0:42:58bishop of the French town of Amiens in the sixth century.
0:42:58 > 0:43:02Why he's connected to bakers is a really interesting issue.
0:43:02 > 0:43:05His old nanny was breaking bread,
0:43:05 > 0:43:07and she was told,
0:43:07 > 0:43:09"Honore is to become bishop,"
0:43:09 > 0:43:12and she said, "Nonsense". No way would he agree,
0:43:12 > 0:43:15She took the peel she was using
0:43:15 > 0:43:16to put the breads into the oven,
0:43:16 > 0:43:18and she said, "I'll believe it,
0:43:18 > 0:43:21"if this peel sprouts flowers."
0:43:21 > 0:43:23Which, of course, it miraculously does.
0:43:23 > 0:43:25Flowers, and indeed, blackberry fruits, as well.
0:43:25 > 0:43:30Over the centuries, Saint Honore became a much-worshipped figure.
0:43:30 > 0:43:33His bones prayed to in times of drought to encourage a good harvest,
0:43:33 > 0:43:38and, in 1202, a rich baker built a chapel to honour him
0:43:38 > 0:43:41on a street in Paris that became known as Rue Saint Honore.
0:43:41 > 0:43:45Bakers did very well in that period, because Paris is the capital.
0:43:45 > 0:43:48With not only the royal palace, but all the aristocrats
0:43:48 > 0:43:50who come to be in court and spend time in Paris.
0:43:50 > 0:43:53There's tremendous demand, not only for bread,
0:43:53 > 0:43:56but, of course, for fine cakes and patisserie, as well.
0:43:56 > 0:44:00So that street become the hub - the area where shop after shop
0:44:00 > 0:44:03of bakers and fine cake makers find their home.
0:44:03 > 0:44:08One such patissier with a shop on Rue Saint Honore in the 1840s
0:44:08 > 0:44:11was the enigmatic chef, Chiboust,
0:44:11 > 0:44:13and when it came to naming a cake after Saint Honore,
0:44:13 > 0:44:18he chose one decadent and complex enough to truly show off the baker's artistry.
0:44:18 > 0:44:21This mouth-watering tribute,
0:44:21 > 0:44:23this offering to the patron saint of pastry
0:44:23 > 0:44:27is still available in all good patisseries.
0:44:27 > 0:44:29Mr Chiboust sounds like
0:44:29 > 0:44:33a Gallic superhero. What's the difference he brought to this cake?
0:44:33 > 0:44:35He wanted to make a new cream,
0:44:35 > 0:44:38something very different from what they were doing at the time.
0:44:38 > 0:44:42Finished the big, eccentric French patisserie - you know,
0:44:42 > 0:44:45the tall, long, uneatable cake.
0:44:45 > 0:44:48So he created this Cream Chiboust,
0:44:48 > 0:44:50same like the name - like his name...
0:44:50 > 0:44:52with egg white and sugar.
0:44:52 > 0:44:54An Italian meringue, as we call it.
0:44:54 > 0:44:56He mixed it with the creme patissier
0:44:56 > 0:44:59to make something very fluffy, something very light.
0:44:59 > 0:45:02Something you could eat all the way through the cake.
0:45:02 > 0:45:05Is there anything particular in the way it's decorated
0:45:05 > 0:45:06that makes this a Saint Honore?
0:45:06 > 0:45:10- Definitely. Piping is one of them. - Right.
0:45:10 > 0:45:13You need that special nozzle. The V-shaped nozzle.
0:45:13 > 0:45:16Basically, it gives a kind of a flowery effect.
0:45:16 > 0:45:17A leafy effect.
0:45:17 > 0:45:19- Right.- Very traditional for Saint Honore.
0:45:19 > 0:45:22- It must be that shape. - That's the Chiboust classic, right.
0:45:22 > 0:45:25Watch me make a right pig's ear of that.
0:45:25 > 0:45:29I need to pray to the patron saint of steady hands.
0:45:29 > 0:45:30Saint Judder.
0:45:30 > 0:45:32- Shall I start here?- Yes.
0:45:32 > 0:45:36Remember, the tip of the nozzle must be always right.
0:45:36 > 0:45:38A little bit sideways.
0:45:38 > 0:45:40That's right. You must face that little point.
0:45:40 > 0:45:45Oh, dear! I've made a right mess of that.
0:45:45 > 0:45:46It takes time and discipline.
0:45:46 > 0:45:48I've brought shame on your country.
0:45:48 > 0:45:50That's OK. I will finish it off.
0:45:50 > 0:45:53- Thank you. Now you're just showing off, Eric.- A little bit.
0:45:53 > 0:45:55Yeah, a little bit.
0:45:55 > 0:45:58For Anglo-French relationships, it's good I let him take over.
0:45:58 > 0:45:59- Entente Cordiale.- Oui!
0:45:59 > 0:46:04Chiboust's traditional Saint Honore would simply have been flavoured with rose water or violet,
0:46:04 > 0:46:07but a modern flourish is to garnish the cake with fresh fruits and berries.
0:46:07 > 0:46:11So, the Honore - a rich, indulgent delight
0:46:11 > 0:46:14that's worthy of the patron saint of baking, after whom it's named.
0:46:14 > 0:46:16If your croquembouche is staring to sag,
0:46:16 > 0:46:19why not send up a prayer for divine intervention?
0:46:19 > 0:46:22maybe a baking miracle could be yours.
0:46:22 > 0:46:24That is lovely!
0:46:31 > 0:46:34Bakers, you're halfway through. One-and-a-half hours to go.
0:46:34 > 0:46:39The choux should have tripled in size to form perfectly puffy, rounded buns.
0:46:39 > 0:46:42Happy with those?
0:46:42 > 0:46:46They should have risen more in a round, rather than a flat.
0:46:46 > 0:46:48You all right, James?
0:46:48 > 0:46:50- Breathe.- Don't be nice - I'll start crying.
0:46:50 > 0:46:54It's all right. Has something actually...gone...wrong?
0:46:54 > 0:46:57Yeah, the choux buns aren't as they should be.
0:46:57 > 0:46:59They haven't risen.
0:46:59 > 0:47:01There's nothing I can do.
0:47:01 > 0:47:02Everything's gone to pot.
0:47:04 > 0:47:07Which just...
0:47:09 > 0:47:13They shouldn't look so...deformed.
0:47:13 > 0:47:15This is semi-finalitis, mate.
0:47:15 > 0:47:18- Just calm down a bit. Yeah?- Yeah.
0:47:18 > 0:47:22- It's all right, you'll be fine. - Thanks for that, Mel.
0:47:22 > 0:47:24It's not collapsed, which is good.
0:47:24 > 0:47:26It's a nice, dark colour, which is good.
0:47:26 > 0:47:28Happy.
0:47:28 > 0:47:33As their choux cools, the bakers need to move on their fillings.
0:47:33 > 0:47:38None of them are making the traditional Saint Honore Chiboust cream.
0:47:38 > 0:47:42I'm making creme patisserie, which is like revisiting the scene of a crime, after yesterday!
0:47:42 > 0:47:44SHE LAUGHS
0:47:44 > 0:47:47I want to get it right, and that's important to me,
0:47:47 > 0:47:50because I know I can make this, and I can make this really well.
0:47:53 > 0:47:55James is planning a decadent inner tube -
0:47:55 > 0:47:59an Italian meringue with a rich coffee buttercream,
0:47:59 > 0:48:02but he's decided to make a topping for his filling.
0:48:02 > 0:48:06This is ground-up, caramelised hazelnuts,
0:48:06 > 0:48:08with a shot of espresso in it.
0:48:09 > 0:48:12They are the most adorned wheels in history.
0:48:12 > 0:48:14Bespoke spokes.
0:48:14 > 0:48:15HE LAUGHS
0:48:15 > 0:48:18- Have you tried to put on the frame yet?- No.- Right.
0:48:18 > 0:48:21- I'm not going to touch that.- Yes, you better not touch those.
0:48:21 > 0:48:24I sense that would not be a good idea.
0:48:24 > 0:48:27'Once the choux buns for the Saint Honore are filled,
0:48:27 > 0:48:31'they're caramelised and bound to the pastry.'
0:48:31 > 0:48:36It's like a Scud missile going off, isn't it?
0:48:36 > 0:48:39Bakers! Time for a hot choux shuffle,
0:48:39 > 0:48:41cos you've just got ten minutes left.
0:49:55 > 0:49:57That's it - that's this bake over and done with.
0:49:57 > 0:50:00Step away. James, get off the bicycle. Off!
0:50:02 > 0:50:04Mm-hm!
0:50:15 > 0:50:20For one of these bakers, it will be the last time they face the judges.
0:50:20 > 0:50:24OK, Brendan - you're up to the offering to Saint Honore.
0:50:29 > 0:50:32It certainly looks different. It looks striking,
0:50:32 > 0:50:34with the chocolate on top. Quite unusual.
0:50:34 > 0:50:37You have a good rise in the pastry there.
0:50:37 > 0:50:39Done an exceptional job on the display of it.
0:50:39 > 0:50:41I think it looks really good.
0:50:44 > 0:50:48Quite a tough crunch through the top of the bun.
0:50:48 > 0:50:51But the flavours go well together.
0:50:51 > 0:50:54It's a beautiful thing. Brendan, you've done it again.
0:50:54 > 0:50:57Your theme-ing and decoration has always been one of your strong points.
0:50:57 > 0:51:00You've got a lovely crust on the bottom - you have beautiful colour.
0:51:00 > 0:51:02But, overall...
0:51:02 > 0:51:03you've done well.
0:51:03 > 0:51:06- Well done.- Well done, Brendan.
0:51:08 > 0:51:11Danny, if you'd like to bring your choux gateau up, thank you.
0:51:15 > 0:51:17I think it looks quite effective. It's decorated well.
0:51:17 > 0:51:20I thought you were brave picking rose...
0:51:20 > 0:51:21Yeah.
0:51:21 > 0:51:23..cos it can overwhelm.
0:51:25 > 0:51:28Pop that back on there.
0:51:29 > 0:51:31It's very full of rose water.
0:51:31 > 0:51:35You've got it in the cream and in the custard.
0:51:35 > 0:51:38Rose water just sweeps over the whole thing.
0:51:38 > 0:51:41The actual bake of it is good. It has a great base.
0:51:41 > 0:51:42But that flavour...
0:51:42 > 0:51:45- Mm.- ..Has let you down.- OK.
0:51:45 > 0:51:47SHE LAUGHS
0:51:50 > 0:51:53James, do you want to pedal on over here?
0:51:59 > 0:52:00THEY LAUGH
0:52:00 > 0:52:04I think it's really unusual.
0:52:04 > 0:52:06And, certainly, you've been inventive.
0:52:06 > 0:52:09- Let's have a look.- It's about to sustain a puncture.
0:52:11 > 0:52:14Right.
0:52:16 > 0:52:18That is absolutely lovely.
0:52:18 > 0:52:22You've got the toffee, the creme patissiere, nuts, caramel...
0:52:22 > 0:52:23It's absolutely delicious, isn't it?
0:52:23 > 0:52:27- All the way through.- Lovely. - You get a little bit of everything.
0:52:27 > 0:52:29- I think you could have got a lot more volume...- OK.
0:52:29 > 0:52:32..from your choux pastry. You can see where it's starting.
0:52:32 > 0:52:34It hasn't gone to its full explosion,
0:52:34 > 0:52:36which is a shame, but the flavours are good.
0:52:36 > 0:52:38The idea is excellent,
0:52:38 > 0:52:40- but I was expecting more balloon...- OK.
0:52:40 > 0:52:43- ..from the choux pastry. - Thank you.
0:52:43 > 0:52:46- It's the nicest bike I've ever eaten.- Thank you, Sue.- Thank you.
0:52:52 > 0:52:55John, if you'd like to bring up your French delight...
0:52:59 > 0:53:01I think it looks the part.
0:53:01 > 0:53:03It looks special. I like the way you've given it
0:53:03 > 0:53:05the height with the hearts.
0:53:05 > 0:53:07Tricky to get off the paper.
0:53:07 > 0:53:11It looks very neat, very professional.
0:53:11 > 0:53:14The fruit round the outside and the piping inside looks good.
0:53:21 > 0:53:24I must say, that is a lovely flavour.
0:53:24 > 0:53:26The passion fruit works really well,
0:53:26 > 0:53:29and you have a nice crisp to that base.
0:53:29 > 0:53:30It's a good choux pastry.
0:53:30 > 0:53:34It's thin, it's crispy. It's full.
0:53:34 > 0:53:39- I think you've done well. - That means a lot, thank you.
0:53:45 > 0:53:48I'm really pleased at how well that went.
0:53:48 > 0:53:50Don't necessarily know if it's saved me.
0:53:50 > 0:53:52I think it's still very, very dangerous.
0:53:52 > 0:53:54I've had a few very poor weeks.
0:53:54 > 0:53:56It's a shame they picked up on flavours,
0:53:56 > 0:53:59cos that's generally what I've tended to do... well.
0:53:59 > 0:54:01But, erm...
0:54:01 > 0:54:04it really is just one of those things.
0:54:04 > 0:54:07For me, this is probably it now.
0:54:07 > 0:54:10I feel certainly I've done enough to go through to the final,
0:54:10 > 0:54:13which has been my ambition and aim, right from the very start.
0:54:13 > 0:54:15The whole winging-it strategy...
0:54:15 > 0:54:17paid off this time.
0:54:17 > 0:54:20Wow!
0:54:20 > 0:54:22HE LAUGHS
0:54:22 > 0:54:24I didn't expect it.
0:54:24 > 0:54:29Paul and Mary must now decide who will go to the final as Star Baker,
0:54:29 > 0:54:31and who won't be going at all.
0:54:31 > 0:54:35So who might be in line for Star Baker this week, then?
0:54:35 > 0:54:37I put James up there.
0:54:37 > 0:54:40Obviously came first in the Technical Challenge,
0:54:40 > 0:54:42and some of his petits fours were pretty tasty.
0:54:42 > 0:54:46Again, Brendan seems to pull the stops out each day.
0:54:46 > 0:54:48The unstoppable Brendanator.
0:54:48 > 0:54:51Going into this, John and Danny were both in trouble...
0:54:51 > 0:54:54The bake from Danny was all right. I think it was slightly overdone.
0:54:54 > 0:54:57That rose water was the killer in that.
0:54:57 > 0:55:00Lychee was going to lose every single time
0:55:00 > 0:55:02against the rose water, because it is so strong.
0:55:02 > 0:55:06Didn't John raise his game, and come up?
0:55:06 > 0:55:08I think he had such a lovely finish.
0:55:08 > 0:55:11Tricky to do, those hearts in caramel. Lovely flavours, too.
0:55:11 > 0:55:15I agree with Mary. The taste of that was the best one, for me, of the day.
0:55:15 > 0:55:18But he hasn't been on top form.
0:55:18 > 0:55:20His petits fours weren't good.
0:55:20 > 0:55:22Clumsy.
0:55:22 > 0:55:24So, you've still two people in contention for the drop?
0:55:24 > 0:55:26Yeah, I think there's still two.
0:55:26 > 0:55:28Well, Paul and Mary, as always...
0:55:28 > 0:55:31the task falls on you to decide. Good luck.
0:55:34 > 0:55:36BIRDS COO
0:55:52 > 0:55:53Bakers, long, tough weekend
0:55:53 > 0:55:56but you have surpassed yourselves. The standard gets higher and higher.
0:55:56 > 0:56:00This week, we are awarding Star Baker...
0:56:00 > 0:56:04and we are awarding it to someone who's shown they can produce
0:56:04 > 0:56:08spicy macaroons, very, very perky fraisier,
0:56:08 > 0:56:10but more importantly than all of this,
0:56:10 > 0:56:13the world's most delicious handlebar.
0:56:13 > 0:56:15Congratulations, James.
0:56:15 > 0:56:18THEY APPLAUD
0:56:18 > 0:56:22Now, all four of you know how the Bake Off works.
0:56:22 > 0:56:24This is the semi-final.
0:56:24 > 0:56:29We can only take three of you with us into next week's final.
0:56:29 > 0:56:33I'm afraid the person who will not be joining us next week
0:56:33 > 0:56:37for the Great British Bake Off Final is...
0:56:45 > 0:56:46..Danny.
0:56:49 > 0:56:53- Sorry to see you go, Danny. - It's absolutely fine. I knew it.
0:56:54 > 0:56:57- MARY:- How sad it was that Danny left.
0:56:57 > 0:57:00She did some excellent baking en route, but on this day,
0:57:00 > 0:57:03the semi-final, it didn't quite work out for her.
0:57:03 > 0:57:05This has pushed me
0:57:05 > 0:57:10as far as anything can push me and it's been a good experience.
0:57:10 > 0:57:14One of the nicest things about Bake Off for me is the number
0:57:14 > 0:57:18of people around me who have really taken pleasure from my success.
0:57:18 > 0:57:21I now know how much the people around me value me
0:57:21 > 0:57:23and I think that's pretty cool.
0:57:26 > 0:57:31I'm proud of the fact that I managed to steer my ship through this
0:57:31 > 0:57:35very strange environment to get to the final.
0:57:35 > 0:57:41I don't know how I feel right now. But it seems that went rather well.
0:57:45 > 0:57:48- 'Hello.'- Hiya, Mum. It's only me. - 'Hi, darling.'
0:57:48 > 0:57:52- You've got a little big boy who's in the final!- 'Oh, my God!'
0:57:52 > 0:57:56Next time, it's the final.
0:57:56 > 0:57:59- They've got this one chance.- Every aspect of baking will be tested...
0:57:59 > 0:58:03- Nerves are going to play a huge part in this.- This might be one step...
0:58:03 > 0:58:06- a little bit too far. - ..with signature pastry perfection.
0:58:06 > 0:58:08You've got a bit of a soggy bottom.
0:58:08 > 0:58:11The most intricate technical challenge ever devised.
0:58:11 > 0:58:13The rest won't be as messy.
0:58:13 > 0:58:16- And the showstopper... - It goes down to the last challenge.
0:58:16 > 0:58:19This is so tense! '..fit for a British summer fete.'
0:58:19 > 0:58:22It's rich, it's absolutely lovely.
0:58:22 > 0:58:25But after two final days of baking...
0:58:25 > 0:58:26Sorry about this.
0:58:26 > 0:58:30..only one will be crowned the winner...
0:58:30 > 0:58:32He let us down.
0:58:32 > 0:58:35'..of the Great British Bake Off.' The winner is...
0:58:52 > 0:58:57Subtitles by Red Bee Media Ltd