0:00:04 > 0:00:06After weeks spent conquering cakes, tackling tuile
0:00:06 > 0:00:07and duelling over doughs...
0:00:07 > 0:00:09Come on!
0:00:09 > 0:00:11..the heat was turned up as the remaining bakers
0:00:11 > 0:00:13fought for a place in the finals.
0:00:15 > 0:00:17Last one.
0:00:17 > 0:00:20Each week they faced three challenges demanding
0:00:20 > 0:00:23high-level skill, intricacy and baking intuition.
0:00:23 > 0:00:25Looks all right.
0:00:25 > 0:00:27Some surpassed their own expectations...
0:00:27 > 0:00:28I don't know what I was thinking.
0:00:28 > 0:00:29They're delicious.
0:00:29 > 0:00:31THEY CHEER
0:00:31 > 0:00:32Yay!
0:00:32 > 0:00:35While others collapsed under the pressure...
0:00:36 > 0:00:37and left the tent for good.
0:00:37 > 0:00:39It just gets to you.
0:00:39 > 0:00:42Having taught us how to temper chocolate, master muffins
0:00:42 > 0:00:47and impress with perfect pies and puddings, legendry judging duo
0:00:47 > 0:00:49Mary Berry and Paul Hollywood
0:00:49 > 0:00:53are taking over the tent for the final time,
0:00:53 > 0:00:57with five of their favourite challenges from the last few weeks
0:00:57 > 0:01:00of The Great British Bake Off.
0:01:00 > 0:01:05From pastry to French week, and even some ideas from the final programme.
0:01:05 > 0:01:08Coming in here, baking with nobody around me bar Mary Berry -
0:01:08 > 0:01:12it's a dream to me and I find it the easiest job in the world.
0:01:12 > 0:01:14Coming up...
0:01:14 > 0:01:17Mary's take on the classic Sussex pond pudding,
0:01:17 > 0:01:21given a new lease of life with the addition of apples.
0:01:21 > 0:01:24A French delicacy - religieuses.
0:01:24 > 0:01:28Crisp choux pastry filled with sumptuous creme patissiere and
0:01:28 > 0:01:32glazed with a rich chocolate ganache.
0:01:32 > 0:01:34Paul's signature wheat-free loaf.
0:01:34 > 0:01:38A deliciously dark rye bread with a secret ingredient.
0:01:40 > 0:01:43And perfect pretzels, step by step.
0:01:43 > 0:01:47Paul shows us how to make a savoury and a sweet version of these
0:01:47 > 0:01:49doughy delights.
0:01:49 > 0:01:53For the grand finale, Mary shares with us
0:01:53 > 0:01:55her own take on a classic opera cake.
0:01:57 > 0:02:00And if you've ever wondered how to spin the perfect pizza base
0:02:00 > 0:02:04or tell if your eggs are fresh, then Paul and Mary will be
0:02:04 > 0:02:07letting you in on some secrets along the way.
0:02:32 > 0:02:34As the final came ever closer,
0:02:34 > 0:02:37the difficulty of the bakes stepped up a gear.
0:02:37 > 0:02:41And week seven's Signature Challenge asked for a new take
0:02:41 > 0:02:42on an old favourite.
0:02:44 > 0:02:48Paul and Mary are asking for a heart-warming classic.
0:02:48 > 0:02:52It's a suet pudding, please. It could be sweet or savoury.
0:02:52 > 0:02:55Should be family-sized, should be delicious.
0:02:55 > 0:02:58Now, your pud can be steamed, boiled, baked
0:02:58 > 0:03:00but you've got three hours to make it. So on your marks...
0:03:00 > 0:03:02- Get set...- BOTH: Bake!
0:03:06 > 0:03:09It's not terribly difficult making a pudding like this.
0:03:09 > 0:03:11It must be well cooked.
0:03:11 > 0:03:16Because a slightly raw, heavy suet pudding is no joy.
0:03:16 > 0:03:21I'm making a big roly-poly pudding.
0:03:21 > 0:03:25Agen prunes and Armagnac.
0:03:25 > 0:03:28I mean, it's a spotted dick by any other name,
0:03:28 > 0:03:30but there aren't any currants in it.
0:03:30 > 0:03:32I replaced those with...
0:03:32 > 0:03:33Persian berries.
0:03:34 > 0:03:38If the bake doesn't go well, I'll just drown my sorrows.
0:03:38 > 0:03:41For Mary's suet pudding, she's making a traditional
0:03:41 > 0:03:43Sussex pond pudding,
0:03:43 > 0:03:46packing it full of apples for extra flavour.
0:03:47 > 0:03:49Sussex pond pudding, a classic.
0:03:49 > 0:03:52Traditionally, put a lemon in the middle.
0:03:52 > 0:03:54A lemon? A whole lemon in the middle?
0:03:54 > 0:03:58A whole lemon, and then add butter and muscovado sugar.
0:03:58 > 0:04:00It's terribly calorific.
0:04:00 > 0:04:04I've cut down on the butter and the sugar and I've put lots of apple
0:04:04 > 0:04:08in it, because there's nothing nicer than an apple suet crust.
0:04:08 > 0:04:12So the first thing I'm going to do is make the suet crust pastry.
0:04:12 > 0:04:17Start by weighing 225g of self-raising flour into a bowl.
0:04:17 > 0:04:21Then add 100g of suet.
0:04:21 > 0:04:23- So if I can have those...- Yes.
0:04:23 > 0:04:27Then I add... The liquid for this is milk and water.
0:04:27 > 0:04:32Add 75ml of water to 75ml of milk.
0:04:32 > 0:04:33That's it.
0:04:33 > 0:04:35Pour into the flour and suet.
0:04:35 > 0:04:38So you used to eat this when you were a little girl.
0:04:38 > 0:04:41We had all sorts of different puddings.
0:04:41 > 0:04:42Because, of course, it was economical.
0:04:42 > 0:04:46When my mother made suet crust puddings, you went to the
0:04:46 > 0:04:49butchers and you took the fat off from around the beef kidney.
0:04:49 > 0:04:53Mum would come home and grate it and use it in steamed puddings -
0:04:53 > 0:04:56- roly-polies and things like that. - Yes.
0:04:56 > 0:05:00So just mix that until it holds together.
0:05:00 > 0:05:02And you want to use a blunt knife.
0:05:02 > 0:05:05And you notice how I'm doing a cutting action.
0:05:05 > 0:05:09There certainly is no reason to get out a machine for that.
0:05:11 > 0:05:14Now I'll see if it will come together with my hands.
0:05:14 > 0:05:16- Can I have a feel?- Yes.
0:05:16 > 0:05:18Oh, yes it's nice. Nice dough.
0:05:18 > 0:05:21That's right. It's coming together.
0:05:22 > 0:05:24Do you still like baking, Mary?
0:05:24 > 0:05:27I love it. I absolutely love it.
0:05:27 > 0:05:31You know, at the end of the day, when you've had a really tiring day,
0:05:31 > 0:05:35there's nothing I like more than coming home, baking, cooking.
0:05:35 > 0:05:38I enjoy it. Now just go on until you've cleaned the bowl.
0:05:39 > 0:05:42When the dough has come together, lightly dust the work surface
0:05:42 > 0:05:47and roll out to a circle roughly 30cm in width.
0:05:47 > 0:05:50And if you start off with a round-shape ball
0:05:50 > 0:05:53it's quite easy to keep it into a circle.
0:05:53 > 0:05:55I'm going to get the ruler out in a minute.
0:05:58 > 0:06:00- Not bad.- That's 30.
0:06:00 > 0:06:03Now, I've got a very well-buttered bowl here.
0:06:03 > 0:06:05When you've got bowls in the cupboard you never remember
0:06:05 > 0:06:11how big they are. So what I do is get the bowl and I write on the bottom.
0:06:11 > 0:06:15This is a 1.5 litre, two and three-quarter pint.
0:06:15 > 0:06:17Do it with a marker pen, you know where you are.
0:06:17 > 0:06:19That's a good idea.
0:06:20 > 0:06:24Cut one quarter out of the circle and set aside for the lid.
0:06:26 > 0:06:29Lift the rest into the bowl to line it.
0:06:30 > 0:06:33It doesn't matter if you handle it too much.
0:06:33 > 0:06:36You just follow the recipe. I'm going to push that down.
0:06:36 > 0:06:39You've done this before, haven't you, Mary?
0:06:39 > 0:06:43I have. And really work that join so nothing could leak.
0:06:45 > 0:06:46Now we come to the lid.
0:06:46 > 0:06:50Doesn't need to be too thick, it's not going to leak out.
0:06:50 > 0:06:53Put it to one side. So I've got the basin done, the lid done.
0:06:53 > 0:06:55Now to the filling.
0:06:55 > 0:06:58If you can just cut the end off the lemon and prick it all over
0:06:58 > 0:07:02with a cocktail stick, and that lets some of the juices flow.
0:07:06 > 0:07:09Peel, core and dice three Cox's apples.
0:07:09 > 0:07:12If you use Bramley's, which is the normal apple for cooking,
0:07:12 > 0:07:14they just disintegrate.
0:07:14 > 0:07:20Add 175g of light muscovado sugar and 150g of cubed butter.
0:07:20 > 0:07:23And you can imagine what happens.
0:07:23 > 0:07:26It all melts and becomes a wonderful sauce.
0:07:26 > 0:07:30Start with a layer of the apple, sit the lemon on top,
0:07:30 > 0:07:33then pack in the rest of the filling.
0:07:33 > 0:07:36What happens to it is it shrinks down,
0:07:36 > 0:07:43so I'm packing it absolutely in and it'll actually dome up over the top.
0:07:43 > 0:07:47Dampen the edges of the pastry with some water, place the lid on top
0:07:47 > 0:07:50and press down to seal completely.
0:07:50 > 0:07:53And it doesn't need any fancy edging.
0:07:53 > 0:07:55You don't need to pleat it or do anything.
0:07:55 > 0:07:57I was going to offer.
0:07:57 > 0:08:01No, no, no. Because you don't see it. So there it is.
0:08:01 > 0:08:05I'm going to put a lid on it and I've got some non-stick paper...
0:08:05 > 0:08:07and some foil.
0:08:08 > 0:08:12Cut a square of foil and a square of non-stick baking parchment.
0:08:12 > 0:08:16Make a pleat in both to allow the pudding to expand as it cooks.
0:08:16 > 0:08:19Then tuck the edges under the rim of basin.
0:08:19 > 0:08:22Of course, I remember when there wasn't foil.
0:08:22 > 0:08:26I remember when it was introduced, I suppose it was about 1966.
0:08:26 > 0:08:28We were terribly excited. I was on a magazine
0:08:28 > 0:08:32and the first roll came from America. So useful.
0:08:32 > 0:08:35What were you using, rock and flint?
0:08:35 > 0:08:38I'm not going to answer that. Right, that's it.
0:08:38 > 0:08:42Take a long strip of foil, fold in half lengthways
0:08:42 > 0:08:45and then in half again to strengthen it.
0:08:45 > 0:08:46Then you take a lid,
0:08:46 > 0:08:48because if the bottom here
0:08:48 > 0:08:50touches the bottom,
0:08:50 > 0:08:52it cooks too quickly.
0:08:52 > 0:08:55So if you put it like that, then sit that on top...
0:08:55 > 0:08:59- Nice idea.- And then you put that over the top, like that.
0:08:59 > 0:09:04So lift that carefully into the pan.
0:09:04 > 0:09:08And the water should come halfway up.
0:09:08 > 0:09:12Fold it over the top. Lid on.
0:09:12 > 0:09:14And let that simmer,
0:09:14 > 0:09:17look after itself for about three and a half hours.
0:09:17 > 0:09:19Shall we have a cup of tea, then?
0:09:21 > 0:09:25Check on your pudding occasionally and top up the water if necessary.
0:09:25 > 0:09:29In the tent, the bakers were cooking their suet puddings
0:09:29 > 0:09:34in a variety of ways. Some with better results than others.
0:09:34 > 0:09:36Some of it's stuck, which isn't ideal.
0:09:36 > 0:09:38It looks like how it's supposed to look.
0:09:38 > 0:09:40I don't know what it's like inside, obviously,
0:09:40 > 0:09:42but hopefully it's all right.
0:09:42 > 0:09:43To give an extra bit of texture,
0:09:43 > 0:09:47I'm going to sift some sugar on the top, which will crisp up.
0:09:47 > 0:09:51Also, hopefully, hiding the bit where the mixture clearly stuck.
0:09:51 > 0:09:53I don't know.
0:09:53 > 0:09:55Oh, my God, that smells amazing!
0:09:55 > 0:09:58I think what we might do... Blowtorch.
0:10:00 > 0:10:03That's perfecto. That's quite nice, isn't it?
0:10:06 > 0:10:08- No, don't burn that bit. - HE GROANS
0:10:08 > 0:10:10I might have to slice that bit off.
0:10:13 > 0:10:16The Sussex pond pudding should be ready by now.
0:10:16 > 0:10:21It's had about three and a half hours. Take the foil off.
0:10:21 > 0:10:22Wow!
0:10:22 > 0:10:24And you see what a lovely colour it is.
0:10:24 > 0:10:28Let that rest a few moments, just while it's shrinking back.
0:10:28 > 0:10:33Hold it in a tea towel and just see that it's loosened at the sides.
0:10:33 > 0:10:36- Which it is. - You can see that, can't you? Yes.
0:10:36 > 0:10:40If it doesn't come out in one piece, it's not the end of the world.
0:10:40 > 0:10:43- Nobody's going to notice.- I will.
0:10:43 > 0:10:49It often actually bursts because of all that sugar and butter inside.
0:10:49 > 0:10:53It's best to turn the pudding out onto a plate with high sides,
0:10:53 > 0:10:55to catch any juices that may escape.
0:10:55 > 0:10:57Come on.
0:11:00 > 0:11:05Ah... Look at that. That looks amazing!
0:11:05 > 0:11:07I think we ought to get in there while it's wonderfully hot.
0:11:07 > 0:11:09I think we should as well, Mary.
0:11:09 > 0:11:13As I cut through here, I'm going through the lemon.
0:11:13 > 0:11:15You can smell it.
0:11:15 > 0:11:18- We'll share a plate.- No. - Well, we've only got one plate
0:11:18 > 0:11:21so you're going to have to share a plate.
0:11:21 > 0:11:24That's it. You do the cream. Not all over for me.
0:11:24 > 0:11:27- Shall I just keep it on the side, then?- Yes.
0:11:27 > 0:11:28There?
0:11:28 > 0:11:30I think you should taste it first.
0:11:30 > 0:11:33- This was a Signature Bake, wasn't it?- It was.
0:11:33 > 0:11:37OK, so could you tell us about your Signature Bake, please?
0:11:37 > 0:11:40My Signature Bake is Sussex pond pudding but my version,
0:11:40 > 0:11:43and I hope that you're going to like it... Come on, have a...
0:11:43 > 0:11:45I mean, the overall look of it I like.
0:11:45 > 0:11:48I think it's creative, you've used some great flavours
0:11:48 > 0:11:51but I think ultimately it comes down to the flavour, Mary.
0:11:58 > 0:12:00Don't be beastly.
0:12:03 > 0:12:06- Bit of all right. - I'll have some more of that, yeah.
0:12:06 > 0:12:07Lovely, that, Mary.
0:12:07 > 0:12:09- I'm through to the next round. - You are.- Thank you.
0:12:09 > 0:12:13Now, if you've always wanted to shape pizza like a pro,
0:12:13 > 0:12:16here's Paul with some tips.
0:12:16 > 0:12:19Now, I'm going to show you how to roll out a pizza properly.
0:12:19 > 0:12:20Very simple, really.
0:12:20 > 0:12:23Here's my beautiful piece of pizza dough.
0:12:23 > 0:12:27I've also got to add some semolina-and-flour mix.
0:12:27 > 0:12:30And the reason why I add semolina to the flour is because it adds that
0:12:30 > 0:12:33little bit of graininess to it, it keeps the pizza base really crisp.
0:12:33 > 0:12:37Pizza should be in the oven for a maximum of seven minutes.
0:12:37 > 0:12:39Any more than that dries it out
0:12:39 > 0:12:42and it loses what I think is a proper pizza base.
0:12:42 > 0:12:44Now. Lift up your dough.
0:12:44 > 0:12:47Place it in the flour-semolina mix.
0:12:47 > 0:12:48Roll it round.
0:12:48 > 0:12:50Big, heavy rolling pin.
0:12:50 > 0:12:52From the middle up, middle down.
0:12:52 > 0:12:55Turn it.
0:12:55 > 0:12:57Try and keep it as circular as you possibly can.
0:12:57 > 0:13:01Now, that is enough. This is the fun bit.
0:13:01 > 0:13:03That, at the moment,
0:13:03 > 0:13:05is one equal level throughout.
0:13:05 > 0:13:08Now, what I'm going to do is pick it up,
0:13:08 > 0:13:12stretch it slightly with my fingers and then throw it up in the sky.
0:13:12 > 0:13:14You need to do it at least three times,
0:13:14 > 0:13:16and it sends all the dough that's in the middle to the outside.
0:13:16 > 0:13:20It's centrifugal force. That's all I'm doing with this.
0:13:20 > 0:13:23Throw it up, throw it up, catch it on the back of your hand.
0:13:23 > 0:13:27If you catch it with your fingers it will go straight through.
0:13:27 > 0:13:29Throw it up. Put that back down.
0:13:29 > 0:13:33You can see the air and how light that is underneath.
0:13:33 > 0:13:36It's all gone thick around the outside
0:13:36 > 0:13:38and it's thin in the middle, ready for your topping.
0:13:42 > 0:13:45With their signature suet pudding safely under their belts,
0:13:45 > 0:13:48the bakers faced a terrifying technical.
0:13:48 > 0:13:52And, as usual, they had no idea what to expect.
0:13:52 > 0:13:57Paul and Mary would like you, please, to make eight religieuses,
0:13:57 > 0:14:00which means "nun" in French. Made from choux pastry.
0:14:00 > 0:14:03They should be filled with creme patissiere,
0:14:03 > 0:14:07smothered in chocolate ganache and piped with whipped cream.
0:14:07 > 0:14:10I've never eaten a nun before. On your marks...
0:14:10 > 0:14:12Get set...
0:14:12 > 0:14:13(SINGING) Baaaaake!
0:14:17 > 0:14:20I've eaten plenty of these, I've never made one.
0:14:20 > 0:14:22I don't even know quite how to pronounce it.
0:14:25 > 0:14:29I know what it's meant to look like. So that's a start.
0:14:29 > 0:14:35Even though I've made choux pastry quite often, I feel physically sick.
0:14:35 > 0:14:39Mary's recipe for religieuses will help you master choux pastry
0:14:39 > 0:14:43and bring a certain je ne sais quoi to your baking.
0:14:43 > 0:14:47A real classic from France. You'll find them in every patisserie.
0:14:47 > 0:14:50When was the first time you had one of these?
0:14:50 > 0:14:54I had one of these when I went to the Cordon Bleu to do a course,
0:14:54 > 0:14:56- in my youth...- Don't rub it in.
0:14:56 > 0:14:58You know, when you were in short trousers.
0:14:58 > 0:15:00Anyway, it isn't difficult, it's fun to do.
0:15:00 > 0:15:02You need to make a template.
0:15:02 > 0:15:07So you take some non-stick parchment and then find something
0:15:07 > 0:15:10about 5cm and run the pencil around the outside.
0:15:10 > 0:15:14Draw eight circles onto a sheet of baking paper.
0:15:14 > 0:15:16Then, using something smaller as a guide,
0:15:16 > 0:15:19draw another eight roughly half the size.
0:15:19 > 0:15:22Once you've done them a few times, you don't need a template,
0:15:22 > 0:15:24but it's best to start off with one.
0:15:24 > 0:15:26To make the choux pastry,
0:15:26 > 0:15:28put 150ml of water in a heavy saucepan.
0:15:28 > 0:15:33Add 60g of cubed butter and melt over a medium heat.
0:15:33 > 0:15:37If you put it in a solid block, it will just take longer.
0:15:37 > 0:15:41Once the butter has melted, take the pan off the heat
0:15:41 > 0:15:45and add 75g of plain flour all in one go.
0:15:45 > 0:15:49And to begin with, it looks awful and all lumpy, but that's where
0:15:49 > 0:15:55you have to give it a really, really good beat and it will come smooth.
0:15:55 > 0:16:00It clings together like a shiny ball. Look, that is quite smooth.
0:16:00 > 0:16:02- Yes.- So back on the heat.
0:16:04 > 0:16:07Continue to beat over a low heat for three to five minutes.
0:16:07 > 0:16:10Stirring constantly to cook the flour.
0:16:10 > 0:16:12Remove the pan from the heat,
0:16:12 > 0:16:17leave to cool slightly before gradually adding in two beaten eggs.
0:16:17 > 0:16:19Just take a little of that to start with.
0:16:19 > 0:16:24If you added it on the heat, you'd find that you'd overcook the egg.
0:16:24 > 0:16:27- Scrambled egg.- Scrambled egg, and we don't want that.
0:16:27 > 0:16:33Beat well between each addition to form a smooth and shiny paste.
0:16:33 > 0:16:36Without any detailed instructions to follow, the bakers had to
0:16:36 > 0:16:39rely on their experience to get it right.
0:16:39 > 0:16:41There's a stage once you've added the flour in
0:16:41 > 0:16:43and then you really need to dry the mixture off a bit.
0:16:43 > 0:16:45And I've just shoved the eggs in.
0:16:45 > 0:16:47I think I'll just have to use my intuition a little bit.
0:16:47 > 0:16:51Get to the stage where I recognise it as choux pastry.
0:16:51 > 0:16:54Would have expected it to be a bit thicker.
0:16:54 > 0:16:57Well, if I beat that over a high heat, I'm going to end up with
0:16:57 > 0:17:03a scrambled, floury mess, so scratch that. Let's start again.
0:17:06 > 0:17:10There we have the completed choux pastry.
0:17:10 > 0:17:14That is very stiff and firm.
0:17:14 > 0:17:17Going to cool that a little. Enough to handle.
0:17:17 > 0:17:20Spoon the mixture into a piping bag fitted with
0:17:20 > 0:17:24a 1.5cm plain nozzle.
0:17:24 > 0:17:28Right, so we've got the template here, which slops about.
0:17:28 > 0:17:32So a tip is - just put a little bit in the corner
0:17:32 > 0:17:36and that will make the paper stick.
0:17:36 > 0:17:40Pipe round disks, using your templates as a guide.
0:17:40 > 0:17:45Pressing down to the edge of the circle and then up.
0:17:51 > 0:17:56Now, if I put them in the oven like that, they would rise up in peaks.
0:17:56 > 0:18:00So just take some water and dab it on top.
0:18:00 > 0:18:03This has got to be a little bit flat so that,
0:18:03 > 0:18:06when you put the top on, it sits well into it.
0:18:08 > 0:18:11That's it. So they go in the oven at 200 fan.
0:18:11 > 0:18:15And later on we'll be turning them down to dry them out.
0:18:16 > 0:18:20After ten minutes, reduce the temperature to 170
0:18:20 > 0:18:22and bake for a further 10 to 15 minutes.
0:18:22 > 0:18:25Make sure you keep a close eye on them.
0:18:25 > 0:18:29They can easily burn, as some of our bakers found out.
0:18:29 > 0:18:33Once it's in the oven, it does tend to do its own thing.
0:18:35 > 0:18:37Come on, babies, rise.
0:18:37 > 0:18:40Well, the little ones are puffing up well.
0:18:40 > 0:18:43Yeah, they've puffed up nicely. Happy with that.
0:18:43 > 0:18:45SUE: How are your hot nuns?
0:18:45 > 0:18:49Quite flat. Rubbish. They haven't risen up like a choux bun should.
0:18:54 > 0:18:58When the buns are golden brown and firm, remove from the oven
0:18:58 > 0:19:01and pierce each with a skewer to allow the steam to escape.
0:19:01 > 0:19:03And if you don't do that,
0:19:03 > 0:19:07you'll have a soggy middle - not a soggy bottom - a soggy middle.
0:19:07 > 0:19:10We've done soggy top, soggy bottom - now we've done soggy middle.
0:19:10 > 0:19:16They feel nice and dry on top but I know they'll be wet in the middle.
0:19:16 > 0:19:18Once all the choux buns are pierced,
0:19:18 > 0:19:21return them to the oven for four or five minutes.
0:19:21 > 0:19:24This extra time will allow them to thoroughly dry out.
0:19:24 > 0:19:27Now it's creme patissiere time.
0:19:27 > 0:19:31- I'm going to need 500ml of milk here. - Full-fat milk?
0:19:31 > 0:19:34Full-fat ideally, but it's not the end of the world.
0:19:34 > 0:19:36Whatever you've got in the fridge.
0:19:36 > 0:19:40Add the seeds from one vanilla pod and slowly bring to the boil.
0:19:40 > 0:19:44Now, if you haven't got a vanilla pod, you could use vanilla extract,
0:19:44 > 0:19:49about a teaspoonful, or you could use a vanilla paste.
0:19:51 > 0:19:57Beat six egg yolks with 75g of caster sugar until pale and foamy.
0:19:57 > 0:20:01If you use granulated sugar, it would take longer to dissolve.
0:20:01 > 0:20:03But it would do the same thing.
0:20:03 > 0:20:08Then add 25g of plain flour and 20g of cornflour.
0:20:08 > 0:20:11It does need to be whisked in until it's smooth.
0:20:18 > 0:20:22Allow the milk to cool slightly and then pour into the egg mix.
0:20:24 > 0:20:28When combined, return to the heat.
0:20:28 > 0:20:33So back, watching it all the time because it could catch.
0:20:33 > 0:20:37The aim is to get that beautifully thickened
0:20:37 > 0:20:42because we've got to pipe it into the buns.
0:20:42 > 0:20:47When the creme patissiere is thick, pour it into a bowl to cool.
0:20:47 > 0:20:51And by now I think the choux buns should be really dried out.
0:20:51 > 0:20:53Oh, yes, look at those guys.
0:20:53 > 0:20:56They do look good. And also, when you pick them up now,
0:20:56 > 0:20:58which you can do, they should be crisp.
0:20:58 > 0:21:01- Can you hear? - I can feel how crisp they are.
0:21:01 > 0:21:05So I'm going to let the buns get cold, the creme patissiere get cold,
0:21:05 > 0:21:09and I ought to make the chocolate ganache to give a lovely finish.
0:21:10 > 0:21:14Bring to the boil 150ml of double cream,
0:21:14 > 0:21:18then break 200g of plain chocolate into squares.
0:21:18 > 0:21:24Now, the chocolate I've chosen to use is about 36 to 40 cocoa solids.
0:21:24 > 0:21:28- If you use a 70, it will separate. - Yes.
0:21:28 > 0:21:31And this is fine. Plain chocolate.
0:21:31 > 0:21:36That's come to be very, very hot. I'm going to move that off the heat
0:21:36 > 0:21:39and drop in all the chocolate.
0:21:40 > 0:21:43Stir the chocolate until melted and shiny.
0:21:43 > 0:21:48Now, it looks as though it's never going to dissolve, but it does.
0:21:48 > 0:21:51And no extra heat needed.
0:21:52 > 0:21:56Overheat it and you'll lose that shine. I'm going to put
0:21:56 > 0:22:00that into a small bowl like that, and then I will dip the buns in it.
0:22:00 > 0:22:04With all the elements made, you'd think the hardest part was over,
0:22:04 > 0:22:08but our bakers' troubles had only just begun.
0:22:09 > 0:22:11My days!
0:22:15 > 0:22:18- HE CHUCKLES - Messy, messy.
0:22:20 > 0:22:21Stay up!
0:22:21 > 0:22:23SHE SIGHS
0:22:26 > 0:22:28Oh!
0:22:29 > 0:22:32Just stop falling over.
0:22:34 > 0:22:35We're all organised.
0:22:35 > 0:22:38We've got our choux buns, creme patissiere,
0:22:38 > 0:22:41ganache and cream to do the little crown around the top.
0:22:41 > 0:22:44Make a hole in each of the buns,
0:22:44 > 0:22:48large enough to pipe in the creme patissiere.
0:22:48 > 0:22:49Just go through all of those.
0:22:49 > 0:22:52And these can be made ahead, but don't fill them
0:22:52 > 0:22:55with the creme patissiere because they'll go soft.
0:22:55 > 0:22:58To assemble the religieuses,
0:22:58 > 0:23:02pipe the cooled creme patissiere into the choux buns.
0:23:02 > 0:23:06In, and then squeeze until it comes out of the base.
0:23:06 > 0:23:08Can I have a go, Mary?
0:23:08 > 0:23:11Come on, you'll do it ten times quicker than me.
0:23:18 > 0:23:20Once they're all filled,
0:23:20 > 0:23:23it's time to coat the buns in the chocolate ganache.
0:23:23 > 0:23:26Right, so take each one and dip it in.
0:23:26 > 0:23:29Only halfway round.
0:23:29 > 0:23:32Like that. And then shake it about.
0:23:32 > 0:23:36Swirl it and then put it back on the tray.
0:23:36 > 0:23:39Repeat this until all of the choux buns are coated.
0:23:39 > 0:23:42Press it down and leave it.
0:23:44 > 0:23:46And you've got to really judge this.
0:23:46 > 0:23:50If that is still a bit runny, it will slip off to one side.
0:23:50 > 0:23:53So move it around until it sticks.
0:23:55 > 0:23:58For the finishing touch to your religieuses,
0:23:58 > 0:24:02pipe a ring of whipped cream stars around the buns.
0:24:02 > 0:24:04I think they look great, you know.
0:24:04 > 0:24:06I think they look quite professional.
0:24:13 > 0:24:15Right, let's have a try of this.
0:24:15 > 0:24:18I'm just going to see how you tackle it first.
0:24:18 > 0:24:22It's going to get messy any way you do it, you know.
0:24:27 > 0:24:29It is indulgent, isn't it?
0:24:29 > 0:24:32You've got that beautiful creme patissiere inside,
0:24:32 > 0:24:35that little bit of cream on the outside.
0:24:35 > 0:24:37The chocolate ganache is delicious.
0:24:37 > 0:24:39Well done, top of the class. Again.
0:24:39 > 0:24:41How many points?
0:24:41 > 0:24:44Out of ten? I never give ten...
0:24:44 > 0:24:46- 11. - MARY LAUGHS
0:24:48 > 0:24:52Week eight, and the bakers have proved their prowess with doughs,
0:24:52 > 0:24:54cakes, biscuits and pies
0:24:54 > 0:24:57but with the quarterfinal came new challenges.
0:24:57 > 0:25:00Working with unconventional ingredients.
0:25:00 > 0:25:03We'd like you to make a loaf. Not just any loaf.
0:25:03 > 0:25:06We'd like you to make a loaf using unusual flours,
0:25:06 > 0:25:09such as chestnut or rice.
0:25:09 > 0:25:12You can use any flavours you want, of course - they are up to you.
0:25:12 > 0:25:16You've got three hours on your Signature Bake, so on your marks...
0:25:16 > 0:25:17- Get set...- Bake.
0:25:21 > 0:25:26I'm making a spelt, potato and rosemary focaccia.
0:25:26 > 0:25:32I'm making a spelt loaf and it's mango and nigella seeds.
0:25:32 > 0:25:35I'm using a completely gluten-free flour.
0:25:35 > 0:25:39It's a mixture of tapioca, rice and potato.
0:25:39 > 0:25:41It's like mango chutney in a bread.
0:25:41 > 0:25:43It is a new experience for me, yes.
0:25:43 > 0:25:47Paul's rye loaf has a dark, earthy crumb,
0:25:47 > 0:25:50a crisp crust and a rich, malty taste.
0:25:50 > 0:25:54What I'm going to do now is show you how to make a wheat-free loaf.
0:25:54 > 0:25:56I'm actually going to use rye, and a lot of people think it's a wheat.
0:25:56 > 0:26:00It's not - it's actually a grass. It's a wild grass.
0:26:00 > 0:26:04So we're going to use rye flour and produce a 100% rye bread.
0:26:04 > 0:26:06So coeliacs will like this one?
0:26:06 > 0:26:10No. Coeliacs can't, because they can't eat gluten.
0:26:10 > 0:26:13I'm glad you're explaining it to me, because I don't know.
0:26:13 > 0:26:14Go on, start from scratch.
0:26:14 > 0:26:18What it's good for is for people who have a slight intolerance
0:26:18 > 0:26:20to gluten. Because it's less in gluten.
0:26:20 > 0:26:22Or if you have a total wheat allergy, again,
0:26:22 > 0:26:24- this is the bread to go for.- Indeed.
0:26:24 > 0:26:27And do you know what, can I tell you a little secret?
0:26:27 > 0:26:32- I've got a little bit of hay fever and...- Poor darling.
0:26:32 > 0:26:35And because the rye is a grass, with the dust spores
0:26:35 > 0:26:38I might sneeze a bit. So be careful when you weigh it up.
0:26:38 > 0:26:40Can I have 500g of rye flour, please?
0:26:40 > 0:26:43You go at that end of the bench. It is very fine, isn't it?
0:26:43 > 0:26:45It is, like talcum powder.
0:26:45 > 0:26:50Add to that 10g of salt and 10g of yeast.
0:26:50 > 0:26:53And I know to put the yeast exactly the other side.
0:26:53 > 0:26:55I'm sure it's the same with rye flour.
0:26:55 > 0:26:59It is, and because it's a rye flour, you expect it to be quite dark.
0:26:59 > 0:27:02Now, I'm going to make it even darker, by adding black treacle.
0:27:02 > 0:27:05Could you get one tablespoon of the black treacle?
0:27:05 > 0:27:08And again, this is going to give it the sweetness too,
0:27:08 > 0:27:11and give it a little bit of malt flavour to it.
0:27:11 > 0:27:14It's fantastic. Beautiful. Thank you very much indeed.
0:27:14 > 0:27:16Now, I also need my water, please.
0:27:18 > 0:27:20Take 350ml of cool water,
0:27:20 > 0:27:23putting three-quarters straight into the bowl.
0:27:23 > 0:27:25I'm actually not using my hands for this.
0:27:25 > 0:27:28It's quite a stiff dough and quite a difficult one to work with,
0:27:28 > 0:27:31so using a mixer's perfect. Pop it down.
0:27:31 > 0:27:33I'm just going pop it onto one,
0:27:33 > 0:27:34while I just stand over here a second.
0:27:34 > 0:27:37- I'll keep an eye on it.- Mary, you just watch it for me. Thank you.
0:27:37 > 0:27:40As the dough starts to come together,
0:27:40 > 0:27:42gradually add the remaining water.
0:27:42 > 0:27:45Lovely. Thank you very much. Now we just leave the mixer to work.
0:27:45 > 0:27:47You don't want to put it on high speed.
0:27:47 > 0:27:49There's a couple of reasons, really.
0:27:49 > 0:27:53It's quite a dry dough, so what you've got to do is have a slow mix,
0:27:53 > 0:27:56If you go too fast, it can actually damage the machine.
0:27:56 > 0:27:58So what you're trying to do at this stage is mix it
0:27:58 > 0:28:00until the dough becomes nice and smooth.
0:28:00 > 0:28:03Is it going to be quite a close textured bread?
0:28:03 > 0:28:07It's the nature of the beast with rye. Yes, it's 100% rye.
0:28:07 > 0:28:10If you want to change it and put 20% wheat flour in,
0:28:10 > 0:28:12then put 20% wheat flour in,
0:28:12 > 0:28:15and that will lighten it up but still give you the flavour of rye.
0:28:15 > 0:28:19So I can change places with you now. Everything's absorbed
0:28:21 > 0:28:25OK, it's brought together the dough. It would struggle with a dough
0:28:25 > 0:28:28like this, so I'm just going to give it a little knead by hand.
0:28:28 > 0:28:31Could you pass me some olive oil, please?
0:28:31 > 0:28:35Coat the surface with the oil to stop the dough sticking.
0:28:37 > 0:28:40Back on the Bake Off, the final few were adjusting to
0:28:40 > 0:28:42using their alternative flours.
0:28:42 > 0:28:45For me, this is more difficult than normal flour.
0:28:45 > 0:28:47But I think part of that is just because it's so new.
0:28:47 > 0:28:52This has a balloon whisk and whisks for at least three to four minutes.
0:28:52 > 0:28:54Because it's the only way I'm going to get the air in it,
0:28:54 > 0:28:56apart from the yeast.
0:28:56 > 0:28:59Just need to build up the gluten a little bit,
0:28:59 > 0:29:03so that's why I'm working it a little bit more than I normally would.
0:29:03 > 0:29:06As you can see, you couldn't possibly knead that.
0:29:06 > 0:29:09You could, but you'd get into an awful mess.
0:29:14 > 0:29:18With Paul's rye bread, most of the work has been done in the mixer
0:29:18 > 0:29:20so it just needs shaping.
0:29:20 > 0:29:25All I'm doing here is tucking under the dough with my hands
0:29:25 > 0:29:26and spinning it in the oil.
0:29:27 > 0:29:30This is actually a very simple loaf to do, isn't it?
0:29:30 > 0:29:32It's a bit like a soda bread.
0:29:32 > 0:29:34It's just literally just bringing the stuff together.
0:29:34 > 0:29:37Now, what I'm going to do is put this dough into a banneton.
0:29:37 > 0:29:39It shapes the dough as it rises.
0:29:39 > 0:29:42So what I'm going to do is, to stop the dough from sticking too
0:29:42 > 0:29:45much to the material, I'm going to get some rye flour
0:29:45 > 0:29:48and just sprinkle it inside, all over.
0:29:51 > 0:29:53Put the dough into the floured banneton,
0:29:53 > 0:29:56placing the smooth top upside down.
0:29:56 > 0:29:59So when that's turned out, the underneath will be on top.
0:29:59 > 0:30:02- Yes.- Ah, right. - That's why the rough bit is there,
0:30:02 > 0:30:04- where I tucked everything underneath.- Yes.
0:30:04 > 0:30:06Smoothed it on the top, and then I'll tip this upside down.
0:30:06 > 0:30:09The material will come with it, the material pulls away and reveals
0:30:09 > 0:30:14the loaf. If you put it into a tin or a bowl, it will stick.
0:30:14 > 0:30:17This is known as a rye basket, because most rye breads
0:30:17 > 0:30:20are risen in baskets, because it controls the shape.
0:30:20 > 0:30:23But if people are watching at home and they haven't got this basket,
0:30:23 > 0:30:25could you just put it on a baking sheet?
0:30:25 > 0:30:28To be honest, what they can do is use a fruit bowl.
0:30:28 > 0:30:30You know the wicker baskets? Then cover it muslin,
0:30:30 > 0:30:32coat it in flour, and you'll have exactly the same thing.
0:30:32 > 0:30:35- Even a clean tea towel? - Yes. A tea towel's perfect.
0:30:35 > 0:30:36A linen tea towel.
0:30:36 > 0:30:39Brilliant. Now, that goes into a proving drawer.
0:30:39 > 0:30:44The dough needs to prove, so cover and leave to double in size.
0:30:44 > 0:30:46Right, Mary, let's have a look at this dough.
0:30:46 > 0:30:48It been in here an hour and a half.
0:30:48 > 0:30:52Obviously, an artificial heat, at 35 degrees, which forces this up.
0:30:52 > 0:30:54Over here I've got a baking tray.
0:30:54 > 0:30:57What I'm going to do is flip this dough out onto the tray now...
0:30:59 > 0:31:03and you'll find that the material just pulls away from the dough.
0:31:03 > 0:31:06It's a lovely sort of rustic look to it.
0:31:06 > 0:31:07It is indeed.
0:31:07 > 0:31:10Now, the oven has been preheated to 220 degrees.
0:31:10 > 0:31:14It needs to stay in there for a minimum of 30 minutes.
0:31:14 > 0:31:16What I tend to do, because I like a strong colour,
0:31:16 > 0:31:19I would actually leave it in there for about 40 minutes.
0:31:19 > 0:31:22- So...- Also, it will give it a very good crust if you leave it in there.
0:31:22 > 0:31:25That's what you want on rye bread. You want the heavy crust.
0:31:25 > 0:31:27So I'm going to slash it with a knife.
0:31:27 > 0:31:30One, two, three, four, and get it straight into the oven.
0:31:30 > 0:31:32If you could open that up for me, Mary, please.
0:31:32 > 0:31:35In it goes, and we'll have a look at it in 30 minutes.
0:31:40 > 0:31:42For some, the alternative flours
0:31:42 > 0:31:44were turning out some unexpected results.
0:31:47 > 0:31:50Bakers, you've got ten minutes left. Time to stop loafing around.
0:31:55 > 0:31:57No, it's not playing ball.
0:31:57 > 0:32:00Oh, hello, cheeky. That'll do.
0:32:00 > 0:32:03- Let's try and get that in one piece and just...- Jigsaw.
0:32:03 > 0:32:05Yes, I've looked underneath.
0:32:06 > 0:32:09A broken loaf will not compete with that.
0:32:12 > 0:32:14There it is, Mary.
0:32:15 > 0:32:20Crispy, crunchy, earthy rye bread which also has that little
0:32:20 > 0:32:24addition of black treacle, which gives it a gorgeous crumb inside.
0:32:24 > 0:32:26Well, it does look most inviting.
0:32:31 > 0:32:34Let me cut you off... Do you like the end? I love the end.
0:32:34 > 0:32:36Oh, please, yes. Well, we could share it.
0:32:36 > 0:32:39It is a robust loaf, isn't it?
0:32:39 > 0:32:41Yes. Very heavy.
0:32:43 > 0:32:46Look, see, Mary, how dense it is inside.
0:32:46 > 0:32:50- It is. Absolutely. - It tastes lovely, though.
0:32:50 > 0:32:55- Shall I just give you that wedge? - Yes. It's still warm. Lovely.
0:32:55 > 0:32:58Yes, it is. What are you going to have with this, Mary?
0:32:58 > 0:33:02I'd like some of that cream cheese, and ham would be nice.
0:33:02 > 0:33:05- Smoked ham goes awfully well with it. - Yes. No, I agree.
0:33:11 > 0:33:13Quite a crust on here, and that's just what I like.
0:33:13 > 0:33:15And a dough like this,
0:33:15 > 0:33:18because it's so dense, it will actually keep for about a week.
0:33:18 > 0:33:21- Where would you keep it? - Just in a bag.- Not in the fridge?
0:33:21 > 0:33:23If you put bread in the fridge, it stales three times quicker.
0:33:23 > 0:33:27- Does it?- Because it dries out the loaf. So always leave it outside.
0:33:27 > 0:33:29Just wrap it up in a bag and it'll be fine.
0:33:30 > 0:33:32I enjoyed that.
0:33:32 > 0:33:34Mm! Bit of all right.
0:33:35 > 0:33:38Ever wondered how to test the freshness of an egg?
0:33:38 > 0:33:41Mary has a handy tip.
0:33:41 > 0:33:44Nowadays, the eggs that you buy are all dated.
0:33:44 > 0:33:48They've also got a lion on, and the lion means that the chicken
0:33:48 > 0:33:51has been inoculated against salmonella.
0:33:51 > 0:33:54But sometimes you're given eggs from a farm or a friend,
0:33:54 > 0:33:57and you're never quite sure how old it is.
0:33:57 > 0:34:01As the eggs get older, the moisture inside evaporates
0:34:01 > 0:34:06and it becomes very light. So to test whether the eggs are fresh,
0:34:06 > 0:34:11let's first of all take the egg that's freshly bought and dated.
0:34:11 > 0:34:13And if you put it in water, it should sink.
0:34:13 > 0:34:17I'll do it gently because it might break at the bottom.
0:34:17 > 0:34:19There it is.
0:34:19 > 0:34:22Now, this egg, I happen to know, is pretty old
0:34:22 > 0:34:24so we'll see whether it floats...
0:34:30 > 0:34:33There you are. That's been about a bit, so throw it away.
0:34:39 > 0:34:43The final, and with just three bakers remaining, Paul had
0:34:43 > 0:34:47a troublesome technical challenge to put their baking skills to the test.
0:34:47 > 0:34:48OK, bakers.
0:34:48 > 0:34:52What we'd like you to make today, please, is something
0:34:52 > 0:34:54never before seen on the Bake Off.
0:34:54 > 0:34:58Pretzels. Six savoury, six sweet.
0:34:58 > 0:35:01We'd like them tied into a classic pretzel knot.
0:35:01 > 0:35:04Yeah, for sure - we all know what that is.
0:35:04 > 0:35:07And you've got two and a half hours in which to bake them.
0:35:07 > 0:35:08On your marks...
0:35:08 > 0:35:10- Get set...- Bake.
0:35:10 > 0:35:14I love pretzels but I've never, ever made them before.
0:35:14 > 0:35:17I've not made them before. I've made bread similar to a pretzel before.
0:35:17 > 0:35:20Obviously, I know what pretzel is.
0:35:20 > 0:35:22The trick with the pretzel is going to be the shaping of it.
0:35:22 > 0:35:25So this is going to be quite some challenge.
0:35:25 > 0:35:27Obviously, I've never made it - who makes a pretzel?
0:35:27 > 0:35:29It's just not a thing.
0:35:29 > 0:35:33Paul's recipe is for both a traditional savoury pretzel
0:35:33 > 0:35:35and a zesty sweet variety.
0:35:35 > 0:35:39Right, Mary, it's my turn to do the technical challenge from the final.
0:35:39 > 0:35:41I'm going to show you how to make them properly.
0:35:41 > 0:35:45Could you weigh up for me 500g of strong white flour, please?
0:35:45 > 0:35:49Add 10g and salt and 7g of yeast.
0:35:49 > 0:35:51Now, I'll be using instant yeast, the fast-action stuff.
0:35:51 > 0:35:55If you haven't got fast-action and you really want to use fresh,
0:35:55 > 0:35:58you need to add about another third of the weight again.
0:35:58 > 0:36:04Add 40g of softened butter, and you'll also need 280ml of milk.
0:36:04 > 0:36:07Now, that jar, Mary, does that take you back at all?
0:36:07 > 0:36:12- I think that's... I think that's malt.- It is malt. It's malt extract.
0:36:12 > 0:36:15We used to have this in the war. It was in the sideboard
0:36:15 > 0:36:17and we used to have to have a tablespoon of it a day.
0:36:17 > 0:36:19Don't ask me why.
0:36:19 > 0:36:22Spoon one tablespoon into the mix.
0:36:22 > 0:36:25It really does make a difference. It helps with the colour, you know,
0:36:25 > 0:36:29the richness of the colour of the pretzel, because you want that dark.
0:36:29 > 0:36:33Mixing by hand, gradually add the milk until a dough is formed.
0:36:33 > 0:36:34This is going to be quite stiff,
0:36:34 > 0:36:37because you want that definition in that pretzel shape.
0:36:37 > 0:36:40When the dough has come together, knead for ten minutes
0:36:40 > 0:36:42or until it's smooth and glossy.
0:36:42 > 0:36:45Now, all I'm doing... You see how all I'm doing is basically
0:36:45 > 0:36:48rolling up the dough. A bit of pressure on there.
0:36:48 > 0:36:50When the dough is smooth,
0:36:50 > 0:36:53divide in half and place each into a small bowl.
0:36:53 > 0:36:55Thank you very much, Mary.
0:36:55 > 0:36:59First one was the plain one, straight in.
0:36:59 > 0:37:02Second one is the sweet one.
0:37:02 > 0:37:06To the sweet half, add the zest of two oranges
0:37:06 > 0:37:08and 50g of poppy seeds.
0:37:08 > 0:37:13That will do. I'll need to work this mix together.
0:37:13 > 0:37:16- Look at that burst of colour in there.- Lovely.
0:37:16 > 0:37:21It's such a nice dough. You can use any of the citrus fruits in here.
0:37:21 > 0:37:24It's the citrus flavour that drives through that darkness
0:37:24 > 0:37:27of the pretzel, and it's what you crave for.
0:37:27 > 0:37:29When you bite into it, you've got that crunch of the poppy
0:37:29 > 0:37:31and then you get that beautiful flavour,
0:37:31 > 0:37:33whether it's mandarin, satsuma, orange or lemon.
0:37:33 > 0:37:35Or lime, actually. Lime would be nice.
0:37:35 > 0:37:38When the zest and seeds have been thoroughly
0:37:38 > 0:37:41worked into the dough, shape into a ball.
0:37:41 > 0:37:45I'm going to place it back in the bowl, and then I'm going to
0:37:45 > 0:37:47wrap them with food wrap.
0:37:51 > 0:37:55- Is it there? - Men can never find anything.
0:37:55 > 0:37:58OK, rip out the food wrap.
0:37:58 > 0:37:59Could I do that in a machine?
0:37:59 > 0:38:02Think about how long it's just taken me to prepare those two doughs.
0:38:02 > 0:38:05Look at your shoulders, look at the muscle. I haven't got that.
0:38:05 > 0:38:07The thing is, that's just taken me five minutes.
0:38:07 > 0:38:10If you're using a machine, it takes four and a half minutes.
0:38:10 > 0:38:12People at home, if you haven't got a mixer, contact me
0:38:12 > 0:38:15and I'll go round there. £1,000 per pretzel.
0:38:15 > 0:38:19Leave to prove until doubled in size.
0:38:22 > 0:38:23With their dough made,
0:38:23 > 0:38:26the bakers had the most challenging bit to come -
0:38:26 > 0:38:28the shaping.
0:38:28 > 0:38:30Making no sense.
0:38:31 > 0:38:34It's got to be a double twist, though.
0:38:34 > 0:38:35- What?- It says double twist.
0:38:35 > 0:38:38- A double twist? - Yes, my love. A double twist.
0:38:38 > 0:38:41- Double twist?!- It's basically dough gymnastics, isn't it?
0:38:41 > 0:38:44Propel and twist.
0:38:44 > 0:38:47- That's normally a pretzel shape, isn't it?- Is it?
0:38:51 > 0:38:53What people are doing...
0:39:01 > 0:39:05That's... No. Good luck, Frances.
0:39:10 > 0:39:13- Look at those guys.- Gracious!
0:39:13 > 0:39:16You can see how much they grow.
0:39:16 > 0:39:19I'm just going to coat the bench in a little bit of flour.
0:39:19 > 0:39:23Each dough needs to be rolled out and divided in to six equal pieces.
0:39:27 > 0:39:29You start with one.
0:39:29 > 0:39:32You keep it fat and then taper it off.
0:39:32 > 0:39:36Apply some pressure to the dough, working from the middle outwards
0:39:36 > 0:39:40to push out any air bubbles that may have formed.
0:39:40 > 0:39:44That's the sort of shape you look for for a pretzel, OK?
0:39:44 > 0:39:48Then bring it to a U, and then you need to twist it twice,
0:39:48 > 0:39:52bring it back on itself, and tack it - all right?
0:39:52 > 0:39:56Lift it up and then just stretch it slightly.
0:39:56 > 0:40:00OK, so that's one. Do another one.
0:40:00 > 0:40:04Each piece should be 40 to 50cm in length.
0:40:04 > 0:40:05Resting them part way
0:40:05 > 0:40:07allows he gluten to relax,
0:40:07 > 0:40:09preventing them from springing back.
0:40:09 > 0:40:11I was working with guys in Germany
0:40:11 > 0:40:13- who picked it up did the twist, you know.- Yeah.
0:40:13 > 0:40:16And they went back in and did it that way.
0:40:16 > 0:40:20But what I do is, I just grab the ends and twist twice,
0:40:20 > 0:40:25and then place it on the side, pinch it, and then you open it up.
0:40:25 > 0:40:27There's another pretzel.
0:40:27 > 0:40:29Do you want to have a go?
0:40:29 > 0:40:32I'm extremely nervous and I won't do them as well, but I will have a go.
0:40:32 > 0:40:37OK, so grab your dough and keep on rolling it all the way.
0:40:37 > 0:40:39That's not bad.
0:40:39 > 0:40:42It's not bad. So you make a U first.
0:40:44 > 0:40:49One hand over the other, twist it twice...
0:40:51 > 0:40:53..and then tack it to the side.
0:40:55 > 0:40:56PAUL CHUCKLES
0:40:57 > 0:41:00The bakers were also finding the pretzels a little tricky,
0:41:00 > 0:41:02and they were about to take the plunge.
0:41:02 > 0:41:06Please, please, please work.
0:41:06 > 0:41:10It just seems insane, popping these in here.
0:41:10 > 0:41:12If you leave them in too long, you boil them.
0:41:12 > 0:41:14And that's not going to be cool.
0:41:14 > 0:41:18Look at them. They look like flipping octopuses.
0:41:18 > 0:41:20They've been in a while.
0:41:20 > 0:41:22A minute in total, now.
0:41:22 > 0:41:25- They've sort of...expanded. - They've ballooned.
0:41:25 > 0:41:29These are not looking like the pretzels I like to enjoy.
0:41:32 > 0:41:34To get the pretzel its characteristic dark colour,
0:41:34 > 0:41:36we need to make a lye.
0:41:36 > 0:41:38We've got a pot here with boiling water to which I'm going to
0:41:38 > 0:41:39add bicarbonate of soda.
0:41:39 > 0:41:42The colour of the dough would normally be very mature and matt brown.
0:41:42 > 0:41:45You put this in, coat it, it gives it that shine
0:41:45 > 0:41:49and it alters the colour and gives it that very woody-looking finish.
0:41:49 > 0:41:54Add 21g of bicarbonate of soda into seven litres of boiling water.
0:41:55 > 0:41:57You can see it instantly starts frothing up.
0:41:57 > 0:41:59Gracious me!
0:41:59 > 0:42:02Now, I'll start with the savoury ones first.
0:42:02 > 0:42:04Gently drop each pretzel in to the boiling water.
0:42:04 > 0:42:06They basically have to be dipped.
0:42:06 > 0:42:09It's not like a bagel, where I'm going to poach them in there.
0:42:09 > 0:42:11All it is a dip.
0:42:11 > 0:42:15Remove onto a baking tray, reshaping if needed.
0:42:15 > 0:42:19While the pretzels are still wet, sprinkle 50g of sesame seeds
0:42:19 > 0:42:22and 20g of rock salt over the top.
0:42:22 > 0:42:25Before they go in the oven, they need to be cut.
0:42:25 > 0:42:26This is to let the devil out.
0:42:26 > 0:42:30So a deep slash right at the base.
0:42:30 > 0:42:33- A straight cut. - It will open up there as it bakes.
0:42:33 > 0:42:36Now repeat the process with the sweet pretzels.
0:42:36 > 0:42:38As soon as you've got the last one in,
0:42:38 > 0:42:40start bringing the first one out.
0:42:40 > 0:42:42So it's just literally in and out.
0:42:42 > 0:42:45Can you straighten that one up a little bit for me, Mary?
0:42:45 > 0:42:47You've got hands like asbestos.
0:42:47 > 0:42:50Of course I can, that's no problem.
0:42:50 > 0:42:54The pretzels will need to be baked at 200 degrees.
0:42:54 > 0:42:56Now they're all ready to go into the oven.
0:42:56 > 0:42:59- Very well. - Thank you very much, Mary.
0:43:01 > 0:43:0420, 25 minutes later, rich dark colour...
0:43:04 > 0:43:06We should have our pretzels.
0:43:06 > 0:43:09To decorate the sweet pretzels,
0:43:09 > 0:43:13Paul makes some candied orange zest and a syrupy glaze.
0:43:13 > 0:43:16Peel an orange and cut into thin slivers of zest.
0:43:16 > 0:43:19You would think I'm making marmalade.
0:43:19 > 0:43:22It's about the only time I cut up peel like this.
0:43:22 > 0:43:26Squeeze the juice from three oranges into a saucepan,
0:43:26 > 0:43:29add 100g of caster sugar and bring to the boil.
0:43:29 > 0:43:33And I'm also going to add now the rind, which is going to soften up.
0:43:33 > 0:43:37Boil for one minute and pass through a sieve.
0:43:37 > 0:43:41This has been softened in the syrup.
0:43:41 > 0:43:45Coat the zest in 25g of caster sugar and leave to dry.
0:43:45 > 0:43:48That will be fantastic and beautiful on top of the pretzels.
0:43:48 > 0:43:52Continue to cook the syrup until reduced and sticky.
0:43:52 > 0:43:55- They look about perfect.- They do.
0:43:55 > 0:43:59Wow, look at them. Gorgeous. Nice deep, rich brown colour.
0:43:59 > 0:44:01Look at these guys.
0:44:01 > 0:44:04You need to put the syrup on while these pretzels are still hot,
0:44:04 > 0:44:07and these are still hot, so this is the perfect time to put it on.
0:44:07 > 0:44:11Immediately you do that and it sort of brings them alive, doesn't it?
0:44:11 > 0:44:12Oh, yes.
0:44:12 > 0:44:16Sprinkle over the candied peel to finish.
0:44:16 > 0:44:18So at the end of the day, Mary,
0:44:18 > 0:44:23after a hard day's toil, you end up with 12 pretzels.
0:44:23 > 0:44:26Six savoury with the rock salt and the sesame seed,
0:44:26 > 0:44:30and six beautiful sweet ones with the poppy seed and the orange.
0:44:30 > 0:44:31All very rewarding.
0:44:40 > 0:44:42I'll take this savoury one here.
0:44:42 > 0:44:44You can hear the crack on the outside.
0:44:44 > 0:44:47It's lovely, chewy and soft on the inside.
0:44:47 > 0:44:50- I'll give you half of that one. - I love the mahogany colour.
0:44:52 > 0:44:55Mmm. I like the soft centre.
0:44:55 > 0:44:59And yet it's all crispy and crackling at the ends.
0:44:59 > 0:45:01It's delicious.
0:45:01 > 0:45:05These look good. Orange and poppy seed. A wonderful combination.
0:45:05 > 0:45:08I'm just going to snap that in half. There we are, you can have half.
0:45:08 > 0:45:10Thank you.
0:45:10 > 0:45:13- What a shine from that orange glaze. - Yeah, I know.
0:45:14 > 0:45:17Mmm. And just a little bit of spring in the middle.
0:45:17 > 0:45:21And soft. So good.
0:45:21 > 0:45:23They're beautiful. The poppy seed adds to the texture
0:45:23 > 0:45:26and then that gorgeous orange flavour comes through.
0:45:26 > 0:45:29- It's one of my favourite bakes. - I'll have some more.
0:45:29 > 0:45:31PAUL CHUCKLES
0:45:31 > 0:45:35To end on a high note, we return to the semifinal.
0:45:37 > 0:45:41Bonjour, bakers. Welcome to your French Showstopper Challenge.
0:45:41 > 0:45:44Today we would like to make the most delicate
0:45:44 > 0:45:47and complex of cakes. The opera cake.
0:45:47 > 0:45:51When somebody looks at your opera cake, they should break into song.
0:45:51 > 0:45:54- So, ladies, on your marks... - Get your funk on, Brunnhildes...
0:45:54 > 0:45:56(OPERATICALLY) Bake!
0:46:00 > 0:46:02I'm making a passion fruit mousseline.
0:46:02 > 0:46:05I've got saffron as a flavour as well.
0:46:05 > 0:46:09So I'm making my lemon and lavender soap-opera cake.
0:46:09 > 0:46:10Ha-ha!
0:46:10 > 0:46:13- (SING SONG)- Chocolate buttons, chocolate buttons!
0:46:13 > 0:46:15Caramel...
0:46:15 > 0:46:18Ground up something or another. I don't know what that is.
0:46:18 > 0:46:21- It's ground up banana chips. - Banana chips.
0:46:21 > 0:46:25Mary's opera cake is a lesson in elegance and precision
0:46:25 > 0:46:28and the perfect way to impress your guests.
0:46:28 > 0:46:31I think it's perhaps the most glamorous cake that I've ever made.
0:46:31 > 0:46:34It's a matter of getting all the layers right.
0:46:34 > 0:46:37First of all, you have a joconde sponge, which has almonds in it.
0:46:37 > 0:46:40And then it has chocolate ganache, creme au beurre,
0:46:40 > 0:46:42and you build up the layers.
0:46:42 > 0:46:45And on top, I put a layer of raspberry jam
0:46:45 > 0:46:47and lots of raspberries over the top.
0:46:47 > 0:46:51It's ticking all the boxes. I love chocolate, I love raspberries.
0:46:51 > 0:46:55Well, I'm going to start off. I soak the sponge with syrup.
0:46:55 > 0:46:59To make the syrup, pour 200ml of water into a saucepan
0:46:59 > 0:47:02and add 100g of caster sugar.
0:47:02 > 0:47:04Dissolve the sugar first of all,
0:47:04 > 0:47:08and then we'll boil it rapidly until it's a thin syrup.
0:47:08 > 0:47:10This should take four to five minutes,
0:47:10 > 0:47:14while you start on the meringue base for the joconde sponge.
0:47:14 > 0:47:16Could I have three egg whites?
0:47:16 > 0:47:19Reserve the egg yolks in a separate bowl.
0:47:19 > 0:47:23- I'm going to use those for the creme au beurre later.- OK.
0:47:23 > 0:47:26So this is a whisked sponge, but it has the addition of almonds.
0:47:26 > 0:47:30It's full of flavour and it's a lovely close texture.
0:47:30 > 0:47:31There's your egg whites, Mary.
0:47:31 > 0:47:34So you make a meringue first of all.
0:47:35 > 0:47:37Whisk the egg whites to stiff peaks
0:47:37 > 0:47:40and then gradually add in 15g of caster sugar.
0:47:43 > 0:47:47When the meringue is glossy, cover and set aside.
0:47:47 > 0:47:50Now we come to the main part of the sponge
0:47:50 > 0:47:55- and I need 100g of ground almonds.- OK.
0:47:55 > 0:47:58On top of the almonds, add 100g of icing sugar.
0:47:58 > 0:48:01No need to sieve the icing sugar.
0:48:01 > 0:48:04And in with the sugar and the almonds goes three eggs.
0:48:04 > 0:48:07I'm just going to check over here.
0:48:07 > 0:48:09The syrup is thick now,
0:48:09 > 0:48:13and I'm going to add the Kirsch and let it get cold. It's supposed
0:48:13 > 0:48:16to be three tablespoons, and we'd better be fairly accurate.
0:48:16 > 0:48:18No having quick swigs.
0:48:18 > 0:48:20Too late.
0:48:20 > 0:48:24If you haven't got Kirsch at home, you could always use something like
0:48:24 > 0:48:26orange liquor, cherry brandy.
0:48:26 > 0:48:29You could. Vodka, you could put in there, Mary.
0:48:29 > 0:48:33Put the syrup aside to cool, and continue with the sponge.
0:48:33 > 0:48:36Add the three eggs to the ground almonds and icing sugar.
0:48:39 > 0:48:43And you whisk that mixture until it is thick.
0:48:48 > 0:48:51That looks as though it's doubled its volume.
0:48:51 > 0:48:55It's still runny, but it's much thicker.
0:48:55 > 0:48:58Weigh out 30g of plain flour.
0:48:58 > 0:49:02I'll sieve it in just to make quite sure it's absolutely smooth.
0:49:02 > 0:49:06When the flour is combined, gently fold the meringue into the mix.
0:49:06 > 0:49:09And in order to get it in quite smoothly,
0:49:09 > 0:49:11you want to do this in three batches.
0:49:11 > 0:49:16The first third, you can be quite rough with, almost beating.
0:49:16 > 0:49:19Then when you get it slackened down, you can add the rest
0:49:19 > 0:49:21a little more quickly.
0:49:21 > 0:49:23There it is. It looks a bit like snow.
0:49:26 > 0:49:29- And that is your raising agent, because we've used plain flour.- Yes.
0:49:29 > 0:49:33The final ingredient for the sponge is 30g of butter,
0:49:33 > 0:49:35melted and cooled.
0:49:35 > 0:49:38Pour it down the side of the bowl and then fold in.
0:49:38 > 0:49:40Why do you put it around the outside?
0:49:40 > 0:49:42You can bring it in gradually from the outside.
0:49:42 > 0:49:47If it's all in the middle, then it doesn't go in so easily.
0:49:47 > 0:49:49Again, very carefully.
0:49:49 > 0:49:53If you go on beating this, it will lose all its volume.
0:49:53 > 0:49:56When the butter is incorporated, pour the mix into a greased
0:49:56 > 0:49:59and lined Swiss roll tin.
0:49:59 > 0:50:03Just gently tip it in. Push it into the corners.
0:50:04 > 0:50:06And that is very important.
0:50:06 > 0:50:12It must be one level all the way over because I am going to split it.
0:50:12 > 0:50:15It's ready to go into the oven at 200 degrees
0:50:15 > 0:50:19and that's a fan oven and it'll take between five and seven minutes.
0:50:19 > 0:50:22It needs to be very carefully watched.
0:50:22 > 0:50:28The sponge is ready when it's a pale golden brown and springy to touch.
0:50:28 > 0:50:31- Yes, that looks right.- Lovely.
0:50:31 > 0:50:33So this is how it should look.
0:50:33 > 0:50:36Shrinking away, as it is there, from the side.
0:50:36 > 0:50:39Turn the sponge onto a sheet of baking parchment.
0:50:39 > 0:50:43Don't do it straight onto the rack, because it'll stick to the rack.
0:50:43 > 0:50:47And tip it straight onto the paper like that.
0:50:47 > 0:50:52- Lift it away.- Your hands are like asbestos, Mary.- I know.
0:50:52 > 0:50:54Peel the paper off the sponge.
0:50:54 > 0:50:58So just pull that back gently, all the way,
0:50:58 > 0:51:00and leave that to get cool.
0:51:00 > 0:51:05When it is cold, I've got to put a sharp knife through that
0:51:05 > 0:51:09- and then I'll cut the strips in half and build up four layers.- OK.
0:51:09 > 0:51:11So we'll just pop that to one side.
0:51:11 > 0:51:15To make the chocolate ganache filling, pour 100ml of double cream
0:51:15 > 0:51:18into a pan and heat until just bubbling.
0:51:18 > 0:51:21Now, that double cream should be pouring cream.
0:51:21 > 0:51:25Remove from the heat and add 100g of plain chocolate.
0:51:25 > 0:51:27Stir until all the chocolate has melted
0:51:27 > 0:51:29and the ganache is smooth and glossy.
0:51:29 > 0:51:35One of the most useful icings and so simple. That's it.
0:51:35 > 0:51:38Pour the ganache into a bowl to cool.
0:51:38 > 0:51:41Then we come to the posh creme au beurre.
0:51:41 > 0:51:44Very French and very traditional.
0:51:44 > 0:51:47- You remember we had three egg yolks?- Yes.
0:51:47 > 0:51:50- I need those to put into the mixing bowl.- There you go.
0:51:50 > 0:51:55Creme au beurre is a buttercream filling enriched with egg yolks
0:51:55 > 0:51:57and sweetened with a sugar syrup.
0:51:57 > 0:52:00I need 75g of caster sugar.
0:52:00 > 0:52:04Dissolve in three tablespoons of water, then boil steadily
0:52:04 > 0:52:08until the syrup reaches 110 degrees centigrade and thickens.
0:52:08 > 0:52:11Now, I've got a thermometer here and I'm going to test it,
0:52:11 > 0:52:14but you don't really need one. I can just show you the consistency.
0:52:16 > 0:52:18That's exactly 110.
0:52:18 > 0:52:24Now, I've got the egg yolks in here and I can start whisking those.
0:52:24 > 0:52:28With the food mixer running, pour the syrup over the egg yolks.
0:52:28 > 0:52:32So, it's sort of like a very runny golden syrup.
0:52:32 > 0:52:36Continue to whisk until the mixture is thick and mousse-like.
0:52:36 > 0:52:40That's just the consistency that I want. Sort of soft whipped cream.
0:52:40 > 0:52:44It's gone pale in colour and it's ready to have the butter in.
0:52:44 > 0:52:47OK. Is that softened butter that you're putting in, then?
0:52:47 > 0:52:49It's softened butter and while it's beating,
0:52:49 > 0:52:52you put it in little by little.
0:52:52 > 0:52:54So, full speed ahead.
0:52:54 > 0:52:58Add 225g of unsalted butter a little at a time.
0:53:02 > 0:53:03Now, the machine's done all the work.
0:53:03 > 0:53:07To finish, add two teaspoons of vanilla paste.
0:53:07 > 0:53:09You may have at home vanilla extract
0:53:09 > 0:53:15or you can scoop out the beans from a whole vanilla pod.
0:53:17 > 0:53:20You can actually see this paste now quite a lot, and you never used
0:53:20 > 0:53:22to see it, a few years ago. It's quite a new thing.
0:53:22 > 0:53:25It's sort of new and people are trying it, but I always say,
0:53:25 > 0:53:27"Use what you've already got."
0:53:28 > 0:53:30Continue to mix until well combined.
0:53:32 > 0:53:34We have achieved our creme au beurre.
0:53:34 > 0:53:37It looks incredible. It's got that lovely shine to it as well.
0:53:37 > 0:53:39So, what you can do with that, you can spread it,
0:53:39 > 0:53:42you can pipe it, you can colour it, you can flavour it.
0:53:42 > 0:53:46Now, we've got to start assembling our cake.
0:53:49 > 0:53:52But with the clock ticking, the bakers weren't quite as cool
0:53:52 > 0:53:55as Mary when it came to layering up their opera cakes.
0:53:56 > 0:53:59- What opera is your cake? - What's a tragedy?
0:54:01 > 0:54:05I'm going to start my construction because I will feel better
0:54:05 > 0:54:09in my soul knowing that I've got something together.
0:54:09 > 0:54:11I just want to get the buttercream really level.
0:54:11 > 0:54:13There's still one more layer of sponge, buttercream
0:54:13 > 0:54:17- and chocolate to go on.- I've not got time to mess around loads.
0:54:23 > 0:54:25I feel like I'm about to have a heart attack.
0:54:28 > 0:54:32So, for our final act in the opera, we put it together.
0:54:32 > 0:54:37Using a bread knife, carefully slice the cooled sponge in half.
0:54:37 > 0:54:39You're doing a good job there, Mary.
0:54:39 > 0:54:41I hope the front door bell doesn't go or any of those things.
0:54:41 > 0:54:43I want to finish it.
0:54:46 > 0:54:49- How about that, then?- That's good. - I'm out the other side.
0:54:49 > 0:54:53Now cut in half lengthways so you have four layers.
0:54:53 > 0:54:57- That's it.- To assemble the cake, brush one of the sponges
0:54:57 > 0:55:00with one quarter of the Kirsch syrup.
0:55:00 > 0:55:02And you just dab it over.
0:55:02 > 0:55:06If you don't like alcohol, you could do it with just a lemon syrup.
0:55:06 > 0:55:09Then spread on half of the creme au beurre.
0:55:09 > 0:55:12Traditionally, each of the opera cake's thin layers
0:55:12 > 0:55:14should be exactly the same height.
0:55:14 > 0:55:15Do it to the edges.
0:55:15 > 0:55:18Remember that we are going to trim the edges.
0:55:18 > 0:55:21Right. We're on to the next layer.
0:55:21 > 0:55:24Place another sponge on top.
0:55:24 > 0:55:26Again, brush with one quarter of the Kirsch syrup,
0:55:26 > 0:55:29then spread over the chocolate ganache.
0:55:29 > 0:55:33If there's a birthday in the family, it would make a wonderful dessert
0:55:33 > 0:55:36and you could put candles all across the top.
0:55:36 > 0:55:40Mind you, when you get to my age, you wouldn't get them on, would you?
0:55:40 > 0:55:42Take a lot of wax, that, Mary.
0:55:42 > 0:55:46- Maybe just one big one. - I think that might be sensible.
0:55:46 > 0:55:50The next two layers are Kirsch-soaked sponge
0:55:50 > 0:55:52and the rest of the creme au beurre.
0:55:52 > 0:55:57Then we come to our final layer here.
0:55:57 > 0:55:59Flatten it down.
0:55:59 > 0:56:02Even if the mixture is oozing out, that's good.
0:56:02 > 0:56:06Spread over the remaining Kirsch syrup.
0:56:06 > 0:56:10I'm going to brush over some sieved raspberry jam.
0:56:10 > 0:56:15Smells good. And then on top of that, fresh raspberries.
0:56:16 > 0:56:18Arrange the raspberries close together
0:56:18 > 0:56:22and remember to leave space to trim down the edges.
0:56:22 > 0:56:24It works out very well, this,
0:56:24 > 0:56:30because each person gets a double row of the raspberries.
0:56:30 > 0:56:34And finally, brush over a little of the sieved jam, to glaze.
0:56:34 > 0:56:38So if that goes into the fridge for two or three hours, really,
0:56:38 > 0:56:41just to firm up and then we'll sharply cut it up.
0:56:41 > 0:56:44Right. Into the fridge it goes.
0:56:44 > 0:56:46When the cake is thoroughly chilled,
0:56:46 > 0:56:51trim to reveal sharp, clean edges and clearly-defined layers.
0:56:51 > 0:56:57Because we chilled it really well, it means that you get a nice, clear cut.
0:57:00 > 0:57:03We're getting the distinct layers there.
0:57:05 > 0:57:06Well, I'm quite proud of that.
0:57:06 > 0:57:11It is tricky, it does take time but if you do it stage-by-stage,
0:57:11 > 0:57:13you will achieve something exactly like that.
0:57:13 > 0:57:16At the end of the day, if it looks like that,
0:57:16 > 0:57:17it's well worth the effort.
0:57:24 > 0:57:26Are you ready?
0:57:26 > 0:57:27That's lovely, that, Mary.
0:57:29 > 0:57:32I love to see the stripes all the way down.
0:57:32 > 0:57:35Now, let's see what it tastes like.
0:57:38 > 0:57:42The first thing I get is the Kirsch, and I like that.
0:57:42 > 0:57:45Wow. You get a big kick from the Kirsch, don't you?
0:57:45 > 0:57:48- You do.- I like that. That's really nice.
0:57:48 > 0:57:51And the creme au beurre is so creamy and soft
0:57:51 > 0:57:54and then you come down to the chocolate ganache
0:57:54 > 0:57:57and the whole thing is sharpened up by the raspberries on the top.
0:57:57 > 0:58:00You can taste that beautiful sponge as well.
0:58:00 > 0:58:03That all goes well as a package. I think it's a beautiful opera cake.
0:58:03 > 0:58:06- well done, Mary. That's delish. - Quite impressive.
0:58:06 > 0:58:11Now, this is the last of our masterclass recipes.
0:58:11 > 0:58:14Looking back, this year, the standard was so high
0:58:14 > 0:58:16and got higher and higher all the way through.
0:58:16 > 0:58:19- Where are we going to go next year? - I've no idea.
0:58:19 > 0:58:24We've got to find even more tricky bakes that are well-worth making.
0:58:24 > 0:58:26- Quite a challenge. - It's going to be fun.
0:58:30 > 0:58:33Subtitles by Red Bee Media Ltd