0:00:02 > 0:00:04Week seven of the Bake Off, and I think, between us,
0:00:04 > 0:00:07- we've committed all seven of the deadly sins.- Gluttony, natch.
0:00:07 > 0:00:10Lust, I mean some of those buns are...very attractive.
0:00:10 > 0:00:12- Sloth.- Pies, pies. Wrath, yeah, Paul's got that covered.
0:00:12 > 0:00:16Envy. Ooh, now, did Deborah steal Howard's custard?
0:00:16 > 0:00:17And pride!
0:00:17 > 0:00:20And goodness only knows we've got precious little of that left.
0:00:20 > 0:00:23Welcome to the Great British Bake Off.
0:00:23 > 0:00:24Last time...
0:00:24 > 0:00:26Ooh, no, no, it's terribly wrong.
0:00:26 > 0:00:28Sweet dough proved bitter for some.
0:00:28 > 0:00:29Oh!
0:00:29 > 0:00:31I can't taste the peach.
0:00:31 > 0:00:33And Howard's time in the tent was up.
0:00:33 > 0:00:35Oh, bless!
0:00:35 > 0:00:37It should have been me.
0:00:37 > 0:00:39But Ruby's sweet buns...
0:00:39 > 0:00:40They're delicious.
0:00:40 > 0:00:44..saw her crowned Star Baker for the second time.
0:00:44 > 0:00:48Now the remaining six bakers face a pastry marathon.
0:00:48 > 0:00:49It's going to be very tight.
0:00:49 > 0:00:51A suet signature...
0:00:51 > 0:00:52That's perfecto!
0:00:52 > 0:00:54..that brings back the horrors of school dinners.
0:00:54 > 0:00:57No, don't burn that bit! Grrr!
0:00:57 > 0:00:59I've never known my hand to shake!
0:00:59 > 0:01:01One hell of a technical challenge...
0:01:01 > 0:01:03What an ugly bunch of nuns!
0:01:05 > 0:01:06And a Showstopper...
0:01:06 > 0:01:07Oh, God!
0:01:07 > 0:01:09..that leaves them out of puff.
0:01:09 > 0:01:11This is so stressful!
0:01:11 > 0:01:13And with a place in the quarterfinals up for grabs,
0:01:13 > 0:01:16the bakers are at breaking point.
0:01:16 > 0:01:17- Get a grip.- Thanks.
0:01:17 > 0:01:18- Just get a grip.- Thank you.
0:01:18 > 0:01:20Get a ruddy grip!
0:01:44 > 0:01:47Now there are six main types of pastry.
0:01:47 > 0:01:48I bet you can't name them all.
0:01:48 > 0:01:53Oh, um, sweet crust, shortcrust, suet, puff, hot water crust...
0:01:53 > 0:01:56Choux? Yes?
0:01:56 > 0:01:58- Look, I'm working here, I'm busy! - (It's pastry week.)
0:02:01 > 0:02:03The fact that I'm in the final six tells me
0:02:03 > 0:02:06that I'm actually OK at doing this baking malarkey.
0:02:06 > 0:02:09Obviously, I got Star Baker last week, which was great.
0:02:09 > 0:02:12I think I feel more confident, I'm getting a bit more confident.
0:02:12 > 0:02:14The last man standing.
0:02:14 > 0:02:17Last week, I was very lucky to stay.
0:02:17 > 0:02:20My approach is just to get back to enjoying it.
0:02:23 > 0:02:27Good morning. Welcome to this Signature Challenge, bakers.
0:02:27 > 0:02:32This morning, Paul and Mary are asking for a heart-warming classic.
0:02:32 > 0:02:34It's a suet pudding, please.
0:02:34 > 0:02:38It can be sweet or savoury, should be family-sized, should be delicious.
0:02:38 > 0:02:41Now, your puds can be steamed, boiled, baked,
0:02:41 > 0:02:43but you've got three hours to make it.
0:02:43 > 0:02:45The sun is shining, all is well.
0:02:45 > 0:02:47- On your marks.- Get set.- Bake!
0:02:50 > 0:02:53This is not something I usually do.
0:02:53 > 0:02:55Practising this was the first time I'd ever done a suet pudding,
0:02:55 > 0:02:57and I think it might be, like, the second time
0:02:57 > 0:03:00I'd ever eaten a suet pudding, so it's all a bit new.
0:03:01 > 0:03:05It's not terribly difficult, making a pudding like this,
0:03:05 > 0:03:08but what you have got to do is keep it light,
0:03:08 > 0:03:09and it must be well cooked,
0:03:09 > 0:03:15because a slightly raw, heavy, suet pudding is no joy.
0:03:15 > 0:03:18Suet is the hard white fat that surrounds the kidneys
0:03:18 > 0:03:20and loins of sheep and cattle.
0:03:20 > 0:03:23Grated, it's combined with flour, salt and liquid to make
0:03:23 > 0:03:27a pastry that's both light in texture and rich in flavour.
0:03:27 > 0:03:29If they've done it well, that is.
0:03:29 > 0:03:32Suet pastry is old-fashioned, really.
0:03:32 > 0:03:34People don't make it very often.
0:03:34 > 0:03:37The mistakes will be when it comes to adding the liquid.
0:03:37 > 0:03:39Too much, they won't be able to handle it.
0:03:39 > 0:03:44If they don't add enough, it'll be too dry and crumbly.
0:03:44 > 0:03:47What I'm looking for is a lovely, crispy exterior.
0:03:47 > 0:03:51Inside must be nice and soft. The last thing I want is stodgy suet.
0:03:51 > 0:03:52It's revolting.
0:03:54 > 0:03:58I am making a big roly-poly pudding,
0:03:58 > 0:04:00and my pudding is baked.
0:04:00 > 0:04:05So it is a bit more fig roll than jam roly-poly.
0:04:05 > 0:04:09Criticised in the past for focusing too much on the look of her bakes,
0:04:09 > 0:04:11this week Frances is concentrating on flavour.
0:04:11 > 0:04:15Her fig roly-poly pudding has a swirl of fig and thyme honey,
0:04:15 > 0:04:18and comes with caramelised walnut and honey ice cream.
0:04:18 > 0:04:20So can you tell us about the pastry itself?
0:04:20 > 0:04:23It's actually got ground almonds in. Because I'm baking it,
0:04:23 > 0:04:27it adds an extra moistness and an even nuttier taste,
0:04:27 > 0:04:30and then I'm serving it with a honey lemon ice cream
0:04:30 > 0:04:33with caramelised walnuts with a hint of goat's cheese.
0:04:33 > 0:04:37Hint of goat? In your ice cream?! How's that going to work?
0:04:37 > 0:04:39I know, seemed quite controversial.
0:04:39 > 0:04:42I've lowered the level of goat as the week's gone on.
0:04:42 > 0:04:44He was out the paddock initially,
0:04:44 > 0:04:47so he should just be a little subtle hint.
0:04:47 > 0:04:51- A kid.- A little kid. - A whiff of kid.
0:04:51 > 0:04:53- OK, good luck.- Baa!
0:04:53 > 0:04:55Thank you.
0:04:55 > 0:04:59As well as traditional suet, there's also a vegetarian option,
0:04:59 > 0:05:02made synthetically from palm oil and rice flour.
0:05:02 > 0:05:04I've only eaten pastry and suet pudding all week
0:05:04 > 0:05:07so I'm not feeling very sprightly now.
0:05:07 > 0:05:09I'm using vegetable suet. It seems to work fine,
0:05:09 > 0:05:12it doesn't taste any different or anything like that.
0:05:12 > 0:05:16Ruby's vegetarian offering is a plum jam roly-poly with ginger ice cream.
0:05:16 > 0:05:19But this week her suet practice bakes have had to compete
0:05:19 > 0:05:21with a new addition to her life.
0:05:21 > 0:05:24This is really, really sad but actually, we got a new cat
0:05:24 > 0:05:27so I've just been playing with the cat all the time,
0:05:27 > 0:05:30so I don't want to bake - I've just been having fun with Rupert.
0:05:30 > 0:05:33So I always knew I'd end up a crazy cat lady, and it's finally happened.
0:05:33 > 0:05:37I am experienced with suet pastry
0:05:37 > 0:05:40because this is my husband's most favourite dessert in the universe.
0:05:40 > 0:05:43Spotted dick suet pudding.
0:05:43 > 0:05:46I'm putting a little chopped ginger into my fruit.
0:05:48 > 0:05:52We like it, so I hope Paul and Mary will like it.
0:05:52 > 0:05:56Christine's playing it safe with her tried and tested classic,
0:05:56 > 0:05:59spotted dick with a vanilla custard ice cream.
0:05:59 > 0:06:01I'm going to do it in the traditional way
0:06:01 > 0:06:03my grandma used to do it.
0:06:03 > 0:06:05Rolled in the muslin and steamed.
0:06:05 > 0:06:09And you've incorporated the fruit actually in the suet crust itself?
0:06:09 > 0:06:12Now what I did, Mary, was, I rolled out my suet crust
0:06:12 > 0:06:14and put half the fruit on, rolled it again,
0:06:14 > 0:06:17put the other half of the fruit on, because I found when you cut
0:06:17 > 0:06:22the slices, you've got more dough, fruit, rather than all fruit.
0:06:22 > 0:06:27That's very simple, very classic, and it's got to be very good.
0:06:27 > 0:06:28Mary, I sincerely hope it is.
0:06:30 > 0:06:33Kimberley is bravely attempting a modern twist on the same classic.
0:06:33 > 0:06:36It's a spotted dick by any other name, but there aren't any currants
0:06:36 > 0:06:40in it, I've replaced those with Persian berries.
0:06:43 > 0:06:46These are barberries. Flavour-wise they are kind of a cross between
0:06:46 > 0:06:50a sharp cranberry and a raisin.
0:06:50 > 0:06:52I think I have issues with authority,
0:06:52 > 0:06:56I don't like being told what to do, so even when I get a recipe
0:06:56 > 0:07:00I kind of decide I'm going to do something else instead.
0:07:00 > 0:07:03In addition to her barberries, Kimberley is adding dried apple
0:07:03 > 0:07:05to her spotted dick, and they're not just there for flavour.
0:07:05 > 0:07:09That'll absorb some of the liquid as it steams and swells up.
0:07:09 > 0:07:11It'll help to dry the pudding out a little bit,
0:07:11 > 0:07:15and help to keep it kind of light and airy. Hopefully.
0:07:17 > 0:07:22While she's taking care to reduce moisture, Glenn is piling it in.
0:07:22 > 0:07:25Agen prunes, and Armagnac.
0:07:26 > 0:07:30If the bake doesn't go well, I'll just drown my sorrows.
0:07:30 > 0:07:31HE BREATHES IN DEEPLY
0:07:32 > 0:07:35While most bakers are making sweet puddings,
0:07:35 > 0:07:39Beca is attempting a savoury take on the suet pud.
0:07:39 > 0:07:43I'm just getting a little bit of colour on the meat
0:07:43 > 0:07:44just so it seals,
0:07:44 > 0:07:49and I just need the vegetables to be parboiled as well.
0:07:49 > 0:07:52Beca usually tries to incorporate some traditional Welsh flavour
0:07:52 > 0:07:55to her baking, and today she's making a spring lamb
0:07:55 > 0:07:58and vegetable suet pudding with redcurrant gravy.
0:07:58 > 0:08:00The traditional dish in Wales is cawl,
0:08:00 > 0:08:02and it's based on that originally, so I've got the leek
0:08:02 > 0:08:05and the carrot and swede, with lamb inside the pudding.
0:08:05 > 0:08:08So the actual pastry itself goes round the outside.
0:08:08 > 0:08:11How do you combat all the juice coming out of the mixture,
0:08:11 > 0:08:12the vegetables and the meat?
0:08:12 > 0:08:15That's why I've parboiled things and browned things off.
0:08:15 > 0:08:17First time I did it I put things in raw.
0:08:17 > 0:08:20That didn't work - as soon as I cut it, there was juice everywhere.
0:08:20 > 0:08:23But this way of doing it, I know things are going to be cooked
0:08:23 > 0:08:27and there's not liquid coming out and it's holding its shape.
0:08:27 > 0:08:28OK, thanks, Beca.
0:08:31 > 0:08:34The bakers can shape their suet puddings any way they like.
0:08:34 > 0:08:36As a pie,
0:08:36 > 0:08:39a cake,
0:08:39 > 0:08:41or Chelsea bun roll.
0:08:47 > 0:08:50I've wrapped it in a buttered grease-proof paper
0:08:50 > 0:08:55and I've put a pleat in the top so that as the pudding expands
0:08:55 > 0:08:58it doesn't compress because it can't go anywhere.
0:09:00 > 0:09:02This is the pan, it's actually a milk loaf pan
0:09:02 > 0:09:05but I wanted to use something that would give it a nice shape,
0:09:05 > 0:09:07so I'm going to butter and sugar the inside of it,
0:09:07 > 0:09:10which helps give it a nice crust.
0:09:10 > 0:09:15I'm surprised to be here after last week, but happy to be here.
0:09:15 > 0:09:19Like all knocks in life, pick yourself up and get on with it.
0:09:19 > 0:09:22Glenn has often struggled with his timings, but is hoping
0:09:22 > 0:09:26his prune and Armagnac suet pudding will run like clockwork.
0:09:26 > 0:09:29This particular pudding. How much did you expect that to rise,
0:09:29 > 0:09:32right up to the top and be pushing against the top?
0:09:32 > 0:09:35Yes, I've actually got a little bit, but I hope not too much, mixture
0:09:35 > 0:09:37left over, because I do want it to come up to the top
0:09:37 > 0:09:41but also I don't want to have made a tin to keep it stodgy and stop it
0:09:41 > 0:09:45having the right rise, so I've had to experiment a bit with that.
0:09:45 > 0:09:46You're also bang on trend.
0:09:46 > 0:09:50That is very summer into autumn clutch bag, 2013.
0:09:50 > 0:09:52Well, obviously I was thinking about that!
0:09:52 > 0:09:53Rock the clutch, Glenn. Rock the clutch!
0:09:53 > 0:09:56- Amazing.- Good luck.- Thank you.
0:09:59 > 0:10:02Right, I'm going to pop this now in my steamer.
0:10:02 > 0:10:06Suet puddings can be boiled, steamed, or baked.
0:10:06 > 0:10:07This is just some vanilla sugar,
0:10:07 > 0:10:11that gives it a bit of crispy crunch like you'd find on a fig roll.
0:10:11 > 0:10:14And each method presents its own challenges,
0:10:14 > 0:10:17affecting the taste and texture of the pudding.
0:10:25 > 0:10:29Seal the pudding off. I'm just doing a little handle,
0:10:29 > 0:10:32so it's easier to get out later, because it'll be hot.
0:10:34 > 0:10:39That's going to steam/boil for an hour and a half.
0:10:40 > 0:10:43Many of our favourite puds traditionally used suet
0:10:43 > 0:10:45to bind the ingredients together, but on the Isle of Mull,
0:10:45 > 0:10:48suet binds the entire community.
0:10:48 > 0:10:49Sticky!
0:10:51 > 0:10:54The island of Mull is one of the best examples
0:10:54 > 0:10:57of the tradition of Scottish crofting.
0:10:57 > 0:10:58Since the early 1700s,
0:10:58 > 0:11:01families rented small areas of land called crofts,
0:11:01 > 0:11:04where they reared animals and grew produce to feed their family.
0:11:06 > 0:11:08The crofter on Mull
0:11:08 > 0:11:11mainly produced vegetables, potatoes and grain.
0:11:11 > 0:11:14Other than that, there's nothing for them to produce
0:11:14 > 0:11:19because the land is so bare, so hard, that they had to take
0:11:19 > 0:11:22a small area of land and make the most of it.
0:11:22 > 0:11:26As well as their own smallholding, the crofters shared communal land
0:11:26 > 0:11:29that was harder to farm, so was used for grazing and foraging.
0:11:29 > 0:11:33This shared responsibility resulted in a strong sense of community.
0:11:33 > 0:11:37The crofter would never be isolated, and whatever job had to be done,
0:11:37 > 0:11:39they would all turn their hand to it.
0:11:39 > 0:11:42Taking in driftwood, taking home fish from the catch,
0:11:42 > 0:11:45taking the boat ashore, whatever was necessary,
0:11:45 > 0:11:48they would all band together and the job was done.
0:11:48 > 0:11:52The community spirit affording to them was unique.
0:11:52 > 0:11:55Community celebrations were typically marked
0:11:55 > 0:11:57with a suet pudding known as the clootie dumpling.
0:12:01 > 0:12:02The main ingredients are
0:12:02 > 0:12:05flour, raisins, sugar and suet.
0:12:05 > 0:12:07The suet was readily available
0:12:07 > 0:12:11because it's the fatty membrane surrounding the kidney
0:12:11 > 0:12:14of the animal. In most cases it would have been a sheep.
0:12:14 > 0:12:18The suet prevents the ingredients seeping out into the pan.
0:12:18 > 0:12:22Over the years, as transportation of goods from the mainland improved,
0:12:22 > 0:12:24the recipe evolved and imported spices and treacle were added
0:12:24 > 0:12:27to enhance the flavour of the dumpling,
0:12:27 > 0:12:30but the cooking method has remained the same for centuries.
0:12:30 > 0:12:32Clootie is an old Scottish word for cloth.
0:12:32 > 0:12:35It's a very tight cotton cloth.
0:12:35 > 0:12:38The mixture is put in the middle of the clootie
0:12:38 > 0:12:41and then it's tied with string.
0:12:41 > 0:12:44And everybody's cloth is special and you look after it
0:12:44 > 0:12:47because you have it for your lifetime.
0:12:47 > 0:12:50Traditionally, the dumpling is boiled for three hours before
0:12:50 > 0:12:52being dried in front of an open fire.
0:12:52 > 0:12:56Clootie dumpling was received by many people, and still is,
0:12:56 > 0:13:01at celebrations, births, weddings and ceilidhs.
0:13:01 > 0:13:04It would be a way that a community could almost come together
0:13:04 > 0:13:07with a good, big clootie dumpling.
0:13:15 > 0:13:1945 minutes remain in the Suet Signature Challenge.
0:13:24 > 0:13:27That's had about an hour-and-a-half, and it only needs two hours
0:13:27 > 0:13:31so, hopefully, it should be good to go in a little bit,
0:13:31 > 0:13:33so I'm just preparing my custard.
0:13:34 > 0:13:36I'm really chilled out.
0:13:37 > 0:13:40It's mysterious, you know, week seven,
0:13:40 > 0:13:42I should be much more anxious than this
0:13:42 > 0:13:45but, so far, everything is going to plan and I've got plenty of time.
0:13:45 > 0:13:49As this goes on, I don't feel any less stressed,
0:13:49 > 0:13:51just as the standard is getting higher, as well,
0:13:51 > 0:13:54so you just can't be making any mistakes.
0:13:54 > 0:13:56That's a worry.
0:13:59 > 0:14:01I'm just mixing condensed milk
0:14:01 > 0:14:03with goat's cheese for my ice cream.
0:14:03 > 0:14:06I don't want someone getting a whole chunk of goat.
0:14:09 > 0:14:12There's a bit of goat, but he's not kicking too much.
0:14:15 > 0:14:18Butterscotch sauce, I don't mind a little bit
0:14:18 > 0:14:22of the raw alcohol flavour, so you get a sense of what it is,
0:14:22 > 0:14:24but I try and get it so that they'll both be happy.
0:14:24 > 0:14:25Enough booze to keep Mary happy
0:14:25 > 0:14:28but not the raw alcohol flavour that will offend Paul.
0:14:28 > 0:14:31Ho, ho! How good does that smell?!
0:14:31 > 0:14:34Hello, Christine, you're lost in custard.
0:14:34 > 0:14:37- Good morning, I am lost in custard. - What's your earliest memory of suet?
0:14:37 > 0:14:39My grandma doing one of these.
0:14:39 > 0:14:40That's my earliest memory of suet.
0:14:40 > 0:14:44When you're doing something like a spotted dick, which is a classic,
0:14:44 > 0:14:47- I've added a little bit of ginger to give it a kick.- Yeah.
0:14:47 > 0:14:48- You can't change it too much.- No!
0:14:48 > 0:14:52Otherwise it's not a spotted dick any more, it's something else.
0:14:52 > 0:14:54It's just a ginger dick otherwise.
0:14:55 > 0:14:57I mean, which is good.
0:14:58 > 0:15:01I'm just, basically, trying to get all this goodness
0:15:01 > 0:15:04off the bottom of the pan to go into the gravy.
0:15:04 > 0:15:07Our gravy is never this thin and normally there's a vat load,
0:15:07 > 0:15:10because in our family once you've had your Sunday roast
0:15:10 > 0:15:12you mop up the gravy with your bread,
0:15:12 > 0:15:15so this is posh gravy.
0:15:15 > 0:15:19Half an hour left, bakers. Half an hour on your signature suet.
0:15:21 > 0:15:24I'm just going to take the pudding out now.
0:15:24 > 0:15:28Whoops, we're breaking, which is good because it means it's light.
0:15:28 > 0:15:31There's quite a lot of butter running out
0:15:31 > 0:15:32which isn't very attractive.
0:15:34 > 0:15:37It looks like how it's supposed to look, I don't know what
0:15:37 > 0:15:39it's like inside, obviously, but...
0:15:39 > 0:15:41hopefully, it's all right.
0:15:41 > 0:15:42Oh, my God that smells amazing.
0:15:42 > 0:15:44Crusty...
0:15:45 > 0:15:47That's perfecto.
0:15:47 > 0:15:48That's quite nice, isn't it?
0:15:52 > 0:15:54Some of it's stuck, which isn't ideal.
0:15:54 > 0:15:58To give an extra bit of texture, I'm going to sift some sugar on the top
0:15:58 > 0:16:00which will crisp up.
0:16:00 > 0:16:04Also hopefully hiding the bit where the mixture clearly stuck.
0:16:05 > 0:16:07I don't know how to make the grill hotter.
0:16:07 > 0:16:09It doesn't seem to be doing much. We'll try that.
0:16:09 > 0:16:12The last thing I want to do is burn it.
0:16:15 > 0:16:17Do you like goat?
0:16:19 > 0:16:22Are you getting goat?
0:16:25 > 0:16:27Too much goat?
0:16:30 > 0:16:32That's just not looking good.
0:16:36 > 0:16:38That's really good custard.
0:16:39 > 0:16:41I'm really happy with that.
0:16:41 > 0:16:43The bit I was hoping to hide,
0:16:43 > 0:16:47the sugar is drawing attention to it in a big white flash.
0:16:47 > 0:16:48I think what we might do...
0:16:48 > 0:16:50blow torch.
0:16:52 > 0:16:54Amazing!
0:16:57 > 0:16:58No, don't burn that bit!
0:16:58 > 0:17:00Grrrr!
0:17:00 > 0:17:03Bakers, the suet crisis is nearly over, one minute please.
0:17:11 > 0:17:13That's very good if I say so myself.
0:17:16 > 0:17:18You clever, clever boy.
0:17:29 > 0:17:31It's a pity that's broken
0:17:31 > 0:17:33but I don't think it will detract from the taste.
0:17:36 > 0:17:38That is an amazing piece of work,
0:17:38 > 0:17:40let's have a little sniffingtons.
0:17:40 > 0:17:43- Happy...- Hello, sailor.- Cheers.
0:17:52 > 0:17:55Bakers, your Signature Challenge is over.
0:18:20 > 0:18:22How boozy is this sauce? Is it...?
0:18:22 > 0:18:24There's a fair bit of Armagnac in it
0:18:24 > 0:18:26- but I'm hoping I've cooked it off a bit.- Very standard.
0:18:31 > 0:18:34Even for me, there's too much alcohol in there.
0:18:34 > 0:18:35I love it!
0:18:35 > 0:18:39What's happened? What's happened?
0:18:39 > 0:18:41- That's weird. - That is weird, isn't it?
0:18:41 > 0:18:44Have you been palate swapping this weekend?
0:18:44 > 0:18:47That's delicious, the textures, the prunes are baked really well.
0:18:47 > 0:18:52I was really worried how much mixture you'd put into the tin
0:18:52 > 0:18:55because I thought you'd put too much in and it would give a very
0:18:55 > 0:18:59close texture. You hadn't put too much in and the texture is fine.
0:19:09 > 0:19:10Oh...
0:19:11 > 0:19:14It's absolutely beautifully flavoured.
0:19:14 > 0:19:18It's lovely, it's quite close textured
0:19:18 > 0:19:21- but it tastes beautiful, doesn't it? - I love that ice cream.
0:19:21 > 0:19:23- Thank you. - That's really good as well.
0:19:23 > 0:19:26- I love the plums that are going through it.- Yeah.
0:19:26 > 0:19:28If that was on a menu, I'd choose that, yeah.
0:19:36 > 0:19:39- Oh, hello. - Doesn't that look attractive!
0:19:39 > 0:19:43I was a bit concerned you adding ground almonds
0:19:43 > 0:19:45but I can see there's a lovely texture.
0:19:45 > 0:19:46There is a hint of the cheese.
0:19:46 > 0:19:48I don't really like goat's cheese,
0:19:48 > 0:19:51but the hint actually goes with the sweetness of the fig,
0:19:51 > 0:19:53and the fig roly-poly is fantastic.
0:19:53 > 0:19:56Very, very good flavours.
0:19:56 > 0:19:59Well thought through and you haven't concentrated too much on the style,
0:19:59 > 0:20:02- you concentrated on substance, well done.- Thank you.
0:20:08 > 0:20:11Well, it's holding together, Beca, isn't it?
0:20:12 > 0:20:15You've actually got a tender meat, but your vegetables
0:20:15 > 0:20:18are just about cooked as well, and that gravy is beautiful.
0:20:18 > 0:20:23- But I think you could have got away with a little less suet crust.- OK.
0:20:23 > 0:20:27It's quite a lot, would you say that would serve six or eight?
0:20:27 > 0:20:29My family, maybe four!
0:20:29 > 0:20:31It's an awful lot of suet crust.
0:20:31 > 0:20:34I was looking at it as an intimate meal for two, to be honest!
0:20:34 > 0:20:37But you've got your flavours right. It's good, isn't it?
0:20:37 > 0:20:40- Yeah, I think it works.- Thank you. - Cracking Welsh pud, well done.
0:20:52 > 0:20:54Very good flavours.
0:20:54 > 0:20:56The barberries are quite sharp, aren't they?
0:20:56 > 0:21:00I think what you've got is you've got this huge sort of sourness, which I love by the way,
0:21:00 > 0:21:04and then you've got the sweetness coming through in the custard.
0:21:04 > 0:21:05That is steamed perfectly.
0:21:05 > 0:21:08Extremely good.
0:21:12 > 0:21:15- You've got a split there, what happened?- I'm not quite sure,
0:21:15 > 0:21:19just when I unwrapped the buttered grease-proof, it was like that.
0:21:19 > 0:21:22It's got a beautiful texture,
0:21:22 > 0:21:25you've cleverly got the fruit all the way through.
0:21:25 > 0:21:28Everything about that is right.
0:21:28 > 0:21:31It's moist, it's got good colour, the ginger even helps it,
0:21:31 > 0:21:32and the ice cream is perfect.
0:21:32 > 0:21:34That's a really nice dish.
0:21:35 > 0:21:37That's delicious.
0:21:37 > 0:21:40I don't know where they're going because I'm not leaving.
0:21:46 > 0:21:49I'm over the moon, I knew that the pudding would be good.
0:21:49 > 0:21:52I'm just hoping it's what Paul and Mary like,
0:21:52 > 0:21:54and they obviously did.
0:21:54 > 0:21:56I've done it a few times to practise,
0:21:56 > 0:21:59that's the best it's ever turned out, so brilliant.
0:21:59 > 0:22:02They liked the pudding, they liked the taste, yeah, really pleased with everything.
0:22:02 > 0:22:04That is exactly what I wanted to hear,
0:22:04 > 0:22:08that I'd got sophisticated style, with good substance,
0:22:08 > 0:22:11with a goat in there for good measure.
0:22:19 > 0:22:22With suet success all round, spirits in the tent are high.
0:22:24 > 0:22:27So, it's time to bring them back down to Earth, with a bump.
0:22:27 > 0:22:31Bakers, time for the Technical Challenge.
0:22:33 > 0:22:37Now this recipe today is one of old laser eyes herself, Mary Berry's.
0:22:37 > 0:22:41- Look at them, just boring in. - Terrified.
0:22:41 > 0:22:43Terrified, I can't look at her.
0:22:43 > 0:22:45So Mary, Paul, I'm going to have to ask you to leave,
0:22:45 > 0:22:47off they go, to the love dungeon there.
0:22:47 > 0:22:50- Off they go.- Should tip him upside down and check he's not got a soggy bottom?
0:22:52 > 0:22:55Paul and Mary would like you please to make
0:22:55 > 0:22:59eight religieuses which means "nun" in French.
0:22:59 > 0:23:02Eight little nuns, a French classic, made from choux pastry.
0:23:02 > 0:23:05They should be filled with creme patissiere,
0:23:05 > 0:23:08smothered in chocolate ganache
0:23:08 > 0:23:09and piped with whipped cream.
0:23:09 > 0:23:13You've got two hours to bake and present your religieuses.
0:23:13 > 0:23:15I've never eaten a nun before.
0:23:15 > 0:23:16On your marks.
0:23:16 > 0:23:18Get set.
0:23:18 > 0:23:19# Bake! #
0:23:23 > 0:23:24I have never made these.
0:23:24 > 0:23:27I don't even know quite how to pronounce it.
0:23:28 > 0:23:31I've eaten plenty of these, I've never made one.
0:23:33 > 0:23:36I know what one of these is meant to look like,
0:23:36 > 0:23:37so that's a start.
0:23:39 > 0:23:41Even though I've made choux pastry quite often,
0:23:41 > 0:23:44I feel physically sick.
0:23:44 > 0:23:45It's not very complicated.
0:23:45 > 0:23:48I think people are scared of it much more than they need to be
0:23:48 > 0:23:50because it's actually very simple.
0:23:52 > 0:23:55- Oh, wow. - This'll take careful baking.
0:23:55 > 0:23:57Firstly they must make choux pastry.
0:23:57 > 0:24:00They've got to get it to the right consistency,
0:24:00 > 0:24:02it's got to be stiff enough to pipe.
0:24:02 > 0:24:06They must make creme patissiere, if it's too runny it'll ooze out,
0:24:06 > 0:24:09if it's too stiff they won't get it out of the end of the piping tube.
0:24:09 > 0:24:11The ganache has to be done carefully, hasn't it?
0:24:11 > 0:24:14It's quite tricky to get that wonderful shine.
0:24:14 > 0:24:17This is without doubt a difficult Technical Challenge.
0:24:17 > 0:24:21They had it easy with the suet crust, I think,
0:24:21 > 0:24:24this is going to sort them out.
0:24:27 > 0:24:30Choux is different to all other pastries
0:24:30 > 0:24:32as it's first cooked in a pan.
0:24:33 > 0:24:36I've got my water and butter in here.
0:24:36 > 0:24:38Once the butter's melted,
0:24:38 > 0:24:41then I need to get my flour in all in one go and give it a beat.
0:24:44 > 0:24:48Beginning to cook off now, and it'll go a bit stiffer
0:24:48 > 0:24:50as the flour cooks a bit.
0:24:50 > 0:24:53Then you whisk in eggs
0:24:53 > 0:24:56and that's the part you've got to get right.
0:24:56 > 0:24:59Mary's recipe doesn't specify how thick...
0:24:59 > 0:25:00It's a good work-out.
0:25:00 > 0:25:02..the choux paste should be.
0:25:02 > 0:25:05I would have expected it to be a bit thicker.
0:25:05 > 0:25:07I think I just have to use my intuition a bit,
0:25:07 > 0:25:12and just get to the stage where I recognise it as choux pastry.
0:25:15 > 0:25:17What have I done. Calm down, Glenn, get it together.
0:25:17 > 0:25:20I'm starting again, I've done choux like a million times,
0:25:20 > 0:25:23and there's a stage after you've added the flour in
0:25:23 > 0:25:26then you need to dry the mixture off a bit with plenty of heat,
0:25:26 > 0:25:29and give it a sound beating before you add the eggs
0:25:29 > 0:25:31and I've just shoved the eggs in.
0:25:31 > 0:25:33Well, if I beat that over a high heat I'm going to end up
0:25:33 > 0:25:36with a scrambled, floury mess, so scratch that
0:25:36 > 0:25:39and start again.
0:25:39 > 0:25:42Now normally when I make choux buns, I kind of do it into a ball,
0:25:42 > 0:25:45but this says to pipe round discs.
0:25:52 > 0:25:56Round discs, I'm terrible at piping,
0:25:56 > 0:25:59absolutely abysmal at piping.
0:26:03 > 0:26:06The shaping is important on this one because the whole of the bake
0:26:06 > 0:26:09is about the shape, it's supposed to look like a little pastry nun.
0:26:09 > 0:26:11It's about making sure you've got the right consistency
0:26:11 > 0:26:15of your batter that's not too loose.
0:26:15 > 0:26:18Batch number two, happy bunny.
0:26:18 > 0:26:21I can feel the texture's right so I know it's going to pipe nicely
0:26:21 > 0:26:23and then puff up nicely.
0:26:24 > 0:26:28I'm just smoothing it out to fill the circle.
0:26:29 > 0:26:33Once it's in the oven, it does tend to do its own thing.
0:26:34 > 0:26:37Hopefully the right thing, which is puff up nicely, nice and brown.
0:26:40 > 0:26:42A hot oven is crucial.
0:26:42 > 0:26:44To get that all-important rise,
0:26:44 > 0:26:47choux buns must be baked at a high temperature.
0:26:50 > 0:26:52Come on babies, rise!
0:26:53 > 0:26:56The moisture in the paste quickly turns to steam,
0:26:56 > 0:26:59puffing the pastry into hollow shells.
0:26:59 > 0:27:02Well, my little ones are puffing up well.
0:27:09 > 0:27:12Yeah, they've puffed up nicely, I'm happy with that.
0:27:14 > 0:27:17Quite flat...
0:27:17 > 0:27:20They haven't risen up like a choux bun should.
0:27:22 > 0:27:24Rubbish!
0:27:24 > 0:27:27This has never happened before at home, ever.
0:27:27 > 0:27:28Ever.
0:27:29 > 0:27:31How are your hot nuns?
0:27:31 > 0:27:33Ooo...
0:27:33 > 0:27:35Amen, Beca.
0:27:35 > 0:27:38So that is so you can get the filling in?
0:27:38 > 0:27:43But also to let any additional steam out so that the inside dries out.
0:27:43 > 0:27:47Bakers, you've got half an hour left of nun bun fun.
0:27:48 > 0:27:49Half an hour left.
0:27:49 > 0:27:53OK, make the creme pat, make the chocolate ganache.
0:27:56 > 0:27:57Just make stuff, just make it!
0:28:00 > 0:28:03So you want like a nice, thick, glossy consistency.
0:28:04 > 0:28:08I just want to make it extra smooth and silky, it is for nuns after all!
0:28:08 > 0:28:11That is some darn good looking creme pat you've got there, Christine.
0:28:11 > 0:28:13It's not bad, is it?
0:28:14 > 0:28:17If it's too runny, it'll ooze out of every little crevice,
0:28:17 > 0:28:18every little hole.
0:28:18 > 0:28:19Ugh!
0:28:21 > 0:28:24Production line, inject those nuns.
0:28:24 > 0:28:28My technique is to go right down to the top
0:28:28 > 0:28:31and just keep going until it spills out, really.
0:28:36 > 0:28:39My days...
0:28:39 > 0:28:42That's like filling the car up with petrol, isn't it?
0:28:48 > 0:28:49Oh!
0:28:49 > 0:28:53The texture is all wrong, too thin,
0:28:53 > 0:28:55creme pat, big mistake.
0:28:55 > 0:28:57Messy, messy.
0:28:57 > 0:29:00Five minutes, bakers, before those nuns meet their maker.
0:29:00 > 0:29:02Five minutes.
0:29:08 > 0:29:11Just dipping the big ones,
0:29:11 > 0:29:13that's all quite successful.
0:29:13 > 0:29:17So all the cream is just going to stream out the bottom.
0:29:34 > 0:29:37I think when Mary comes to taste them, she'll know.
0:29:37 > 0:29:40I don't think I'd be able to cover it up with ganache,
0:29:40 > 0:29:42or filling, to be honest.
0:29:42 > 0:29:45Mary's too canny for that.
0:29:48 > 0:29:52This is where a judicious shove might just..
0:29:52 > 0:29:55- Oh, that's very precarious! - Oh, that's brilliant.- That's scary.
0:29:55 > 0:29:57It's looking good.
0:30:05 > 0:30:09Oh, we've got a decapitated nun! She's down!
0:30:10 > 0:30:12Oh...
0:30:19 > 0:30:22This is just a fiddly nightmare,
0:30:22 > 0:30:25this is just the kind of stuff I hate.
0:30:25 > 0:30:28Would you stop falling over?
0:30:28 > 0:30:31Bakers, in one minute, the abbey bell will toll
0:30:31 > 0:30:35and all the little nuns need to come scurrying up to the table.
0:30:40 > 0:30:42I've never known my hand to shake!
0:30:42 > 0:30:45What an ugly bunch of nuns!
0:30:53 > 0:30:56- OK, bakers, time's up. - SHE SIGHS
0:30:56 > 0:30:57Let's eat.
0:31:00 > 0:31:04As the bakers bring their religieuses up to be judged,
0:31:04 > 0:31:06there's nothing more they can do.
0:31:10 > 0:31:14Fortunately, Mary and Paul have no idea whose bakes are whose.
0:31:16 > 0:31:19I think we've got good batches here, don't you?
0:31:19 > 0:31:21Most of them do look all similar sizes.
0:31:21 > 0:31:23There's one that doesn't,
0:31:23 > 0:31:26but shall we start from this one?
0:31:26 > 0:31:28These are very tall nuns, aren't they?
0:31:28 > 0:31:32There's a bit of an issue there with the creme patissiere,
0:31:32 > 0:31:34it's just runny.
0:31:34 > 0:31:38It's a good flavour and the choux pastry itself is crisp.
0:31:38 > 0:31:40These are pretty good.
0:31:41 > 0:31:44The creme patissiere is just the right consistency
0:31:44 > 0:31:46and it holds the whole thing together.
0:31:46 > 0:31:48The chocolate looks good, all look pretty even,
0:31:48 > 0:31:51nice pipe work round the outside as well. I like that.
0:31:51 > 0:31:53And this one...
0:31:53 > 0:31:57It's a nice bake. The texture on the choux bun is good.
0:31:57 > 0:32:01But the creme pat is positively runny.
0:32:01 > 0:32:03These baby fellas, this has had a few issues
0:32:03 > 0:32:06with the choux pastry itself, it's too small and it's also burnt.
0:32:06 > 0:32:09Tastes a little burnt.
0:32:09 > 0:32:14- A lot of chocolate on this, isn't there, crispy though.- Mm-hm.
0:32:14 > 0:32:17- Lovely shine on the icing, good piping.- A bit irregular though.
0:32:17 > 0:32:19Not quite perfect.
0:32:19 > 0:32:22- And the last one...- The piping is poor round the outside.
0:32:22 > 0:32:25- If you see it's sort of dot and carry one there.- Tastes good.
0:32:25 > 0:32:28- Creme patissiere's a good consistency.- OK.
0:32:31 > 0:32:33It's decision time.
0:32:34 > 0:32:38Paul and Mary will now rank the bakers in reverse order.
0:32:38 > 0:32:41Right, in sixth place is this one, obviously.
0:32:41 > 0:32:45Christine, it was burnt and there was not enough rise in the choux.
0:32:45 > 0:32:50And so number five here, the creme patissiere was a bit runny.
0:32:50 > 0:32:52And number four is this one.
0:32:52 > 0:32:55Good pipe work around the outside,
0:32:55 > 0:32:57creme pat is very good inside, it's nice and stiff,
0:32:57 > 0:33:00the only issue I had was inconsistency in size.
0:33:00 > 0:33:02And who's number three here?
0:33:02 > 0:33:07It would have even gone higher if it hadn't been such a runny creme pat.
0:33:07 > 0:33:09And number two is this one.
0:33:09 > 0:33:11Good layer of chocolate, the profiterole was nice and crispy
0:33:11 > 0:33:14and the creme pat was good.
0:33:14 > 0:33:17And who is number one?
0:33:17 > 0:33:18Yay, well done, Beca!
0:33:18 > 0:33:20APPLAUSE
0:33:22 > 0:33:25Evenly baked, lovely creme patissiere,
0:33:25 > 0:33:28neat piping, well done.
0:33:28 > 0:33:29Thank you. Thank you.
0:33:29 > 0:33:32I'm so chuffed, I've just been wanting to be top
0:33:32 > 0:33:36in the technical ever since week one. It's amazing to have it now.
0:33:36 > 0:33:39I came third, what I like is that even when you're in the middle
0:33:39 > 0:33:41of the pack, when it's a small number
0:33:41 > 0:33:43that's still a bronze medal, Hurray!
0:33:43 > 0:33:46What can I say? They were rubbish.
0:33:48 > 0:33:52But I knew they were. I've done one good bake.
0:33:52 > 0:33:56That was obviously poor, tomorrow's just got to be good.
0:34:10 > 0:34:12A brand-new day in the bake off tent.
0:34:14 > 0:34:18And the bakers have reached the final leg of their pastry marathon.
0:34:21 > 0:34:25Morning, bakers, and welcome to the Showstopper Challenge.
0:34:25 > 0:34:29Now today, we're looking for three types of puff pastry.
0:34:29 > 0:34:32Now think palmier, think lattice,
0:34:32 > 0:34:35think pinwheel, mainly think massive horn.
0:34:35 > 0:34:38We'd like one type filled, one type iced,
0:34:38 > 0:34:40you can do whatever you want with the final type
0:34:40 > 0:34:41but we need 12 of each.
0:34:41 > 0:34:47Now no presh, but you are baking for a place in the quarterfinal, OK?
0:34:47 > 0:34:49You've got four hours, bakers. On your marks...
0:34:49 > 0:34:51- Get set.- Bake!
0:34:52 > 0:34:55Of all the pastries the bakers have tackled so far,
0:34:55 > 0:34:57puff is the most technically challenging
0:34:57 > 0:35:00and time consuming to make.
0:35:00 > 0:35:03I've made flaky pastry and rough puff pastry
0:35:03 > 0:35:06but never full-on puff pastry. There's a lot of processes.
0:35:06 > 0:35:08It just takes for ever,
0:35:08 > 0:35:11and we don't have for ever, so that's what is worrying.
0:35:11 > 0:35:15To make a full-blooded puff pastry you need time,
0:35:15 > 0:35:17you need patience and you need precision.
0:35:17 > 0:35:20It's all about the lamination, building up the layers
0:35:20 > 0:35:22of butter dough, butter dough. As the dough melts,
0:35:22 > 0:35:25it creates steam and that brings up the layers of the two doughs
0:35:25 > 0:35:29apart from each other, that's what gives it the rise.
0:35:29 > 0:35:31We're looking for a very professional finish.
0:35:31 > 0:35:34Every single one has got to be even,
0:35:34 > 0:35:36good flavours, good textures,
0:35:36 > 0:35:39and I think we should get a great variety.
0:35:39 > 0:35:43Frankly, anybody who has a life, or a job, or a family, or friends
0:35:43 > 0:35:45doesn't do this often.
0:35:45 > 0:35:48The pastry itself I quite like making.
0:35:48 > 0:35:53I think it's the whole process, I've really quite got into it, actually.
0:35:55 > 0:35:58Puff pastry has a much higher fat content than short pastries,
0:35:58 > 0:36:01often having the same quantity of flour and butter.
0:36:06 > 0:36:09The remaining chilled butter is flattened
0:36:09 > 0:36:11so that it can be encased in the dough.
0:36:14 > 0:36:17Although I had a good day yesterday, I'm not sitting back.
0:36:17 > 0:36:20I am going full speed ahead to get all the elements done
0:36:20 > 0:36:22because I know that if I can pull it off like I have at home,
0:36:22 > 0:36:25they're beautiful and I'm really happy with them.
0:36:25 > 0:36:28Beca is making nectarine and frangipane squares,
0:36:28 > 0:36:30sweet vol-au-vents filled with chocolate and hazelnut,
0:36:30 > 0:36:32and strawberries and cream mille-feuilles.
0:36:32 > 0:36:35That's the one that takes the most time towards the end.
0:36:35 > 0:36:40The vol-au-vents and the filled squares, it's filling them and ensuring they're glazed and equal.
0:36:40 > 0:36:42So how are you doing for time
0:36:42 > 0:36:43because you haven't got your pastry in?
0:36:43 > 0:36:47I'm OK, I've allocated the first two hours to pretty much
0:36:47 > 0:36:49doing everything individually and I've got the middle hour
0:36:49 > 0:36:51to bake and the last hour to assemble,
0:36:51 > 0:36:54so really tight but it's worked.
0:36:54 > 0:36:55We'll leave you in peace.
0:36:55 > 0:36:59- I was going to say, would it help if we left?- Probably, yes.
0:37:04 > 0:37:07So you just seal the butter inside a kind of envelope of the pastry.
0:37:07 > 0:37:10If you enclose it first, you get another additional set of layers,
0:37:10 > 0:37:12you've already started with the layers,
0:37:12 > 0:37:15I've got pastry, butter, pastry already
0:37:15 > 0:37:17before I get round to even doing my first fold.
0:37:17 > 0:37:19While most of the bakers
0:37:19 > 0:37:22are sticking to the traditional method,
0:37:22 > 0:37:25Glenn is ripping up the rule book.
0:37:25 > 0:37:27I'm using the inverted
0:37:27 > 0:37:29or inside-out puff method.
0:37:29 > 0:37:34So rather than folding the butter inside the dough,
0:37:34 > 0:37:36I'm rolling the dough inside the butter.
0:37:36 > 0:37:39I've tried both ways and, for me, this works to give
0:37:39 > 0:37:42a nice, light, flaky result.
0:37:42 > 0:37:46Glenn is making caramelised apple and marzipan tartlets,
0:37:46 > 0:37:48chocolate elephant ears,
0:37:48 > 0:37:51and passion fruit mille-feuilles from his inside-out pastry.
0:37:51 > 0:37:55- Yours is going to have butter on the outside?- It's very hard to tell
0:37:55 > 0:37:57but after the first few turns, the outside doesn't feel
0:37:57 > 0:38:00like butter, it sort of feels like dough.
0:38:00 > 0:38:03I'm not convinced... I think the traditional way,
0:38:03 > 0:38:06- you can get extremely good results. - Oh, no doubt. Yeah.
0:38:06 > 0:38:09Your flavours are fairly straightforward,
0:38:09 > 0:38:13I'm curious to see what the finished result is with this new pastry.
0:38:13 > 0:38:15- We'll see.- Good luck, Glenn.
0:38:15 > 0:38:18This is the way the French do it.
0:38:18 > 0:38:20I know there are other methods,
0:38:20 > 0:38:23there's probably loads of different methods going on around the room,
0:38:23 > 0:38:27this just works for me. So if it's not broke, don't fix it.
0:38:27 > 0:38:31Frances is making French cream horns, sheet music mille-feuilles,
0:38:31 > 0:38:36and bass clef palmiers, inspired by French singer, Edith Piaf.
0:38:36 > 0:38:39- Is this your first turn?- This is first, I'm going to do six in total
0:38:39 > 0:38:41and then 20 minutes rest in the fridge.
0:38:41 > 0:38:44You're handling that very well and it's not oozing out,
0:38:44 > 0:38:47it looks fairly even all the way along.
0:38:47 > 0:38:51- I always find, near the end, it gets easier to handle. - This is my worst nightmare, this.
0:38:51 > 0:38:55- It involves concentration and patience - two things I don't have. - I enjoy doing it at home.
0:38:55 > 0:38:59Initially I hadn't done a lot of pastry but I've quite got into it.
0:39:00 > 0:39:02At the moment I'm using the book turns
0:39:02 > 0:39:05because it gets you an extra layer, every layer helps.
0:39:05 > 0:39:08It's a really funny dough to work with
0:39:08 > 0:39:10because it looks really, really ugly for a while
0:39:10 > 0:39:13and then after a few rolls, it's beautiful,
0:39:13 > 0:39:15it's like an ugly duckling.
0:39:19 > 0:39:23I'm about to embark on the first fold of the inverted puff pastry,
0:39:23 > 0:39:28so this is the beurrage which is the cold butter...
0:39:28 > 0:39:32then I shall enfold the pastry in the butter.
0:39:32 > 0:39:35It seems crazy, but it works.
0:39:35 > 0:39:39Although I have a point to prove now, because there was a certain
0:39:39 > 0:39:42amount of scepticism and I can feel them watching me even as we speak.
0:39:42 > 0:39:44I hope I prove them wrong!
0:39:44 > 0:39:46I hope they eat their words
0:39:46 > 0:39:49and say these are the best puff pastries we've ever had.
0:39:49 > 0:39:51They won't go that far, let's not get carried away, Glenn.
0:39:51 > 0:39:54I hope they say it works.
0:39:54 > 0:39:58The pastry is put in the freezer between turns,
0:39:58 > 0:40:01to allow the butter to chill and the dough to rest.
0:40:01 > 0:40:03But there is no such luck for the bakers.
0:40:03 > 0:40:07So I'm making the frangipane now whilst that's having a rest
0:40:07 > 0:40:09and then...
0:40:09 > 0:40:12fold, turn, fold, turn, rest.
0:40:12 > 0:40:14Make more stuff.
0:40:16 > 0:40:18Right...
0:40:18 > 0:40:19it's knackering.
0:40:19 > 0:40:22I'm just making my white chocolate ganache at the moment.
0:40:22 > 0:40:25This is for the mille-feuilles,
0:40:25 > 0:40:29so this is going to go in the lower layer and then...
0:40:29 > 0:40:33And, then, other stuff in the upper layer.
0:40:33 > 0:40:36More specifically, Ruby's mille-feuilles will be filled
0:40:36 > 0:40:38with raspberry and passion fruit.
0:40:38 > 0:40:40She's also making caramelised apple lattice
0:40:40 > 0:40:43and Portuguese custard tarts.
0:40:43 > 0:40:45The whole idea of doing the mille-feuilles
0:40:45 > 0:40:47with the passion fruit, the raspberry and the chocolate,
0:40:47 > 0:40:50are you going to portion each one once you've baked it as a log
0:40:50 > 0:40:52or are you going to do them individually?
0:40:52 > 0:40:55Um, I'm baking sheets and, then...
0:40:56 > 0:40:59I'm not 100% sure whether I'm going to assemble and then cut
0:40:59 > 0:41:01or cut and then assemble,
0:41:01 > 0:41:05but it really does depend on how set my creme pat is and stuff like that.
0:41:05 > 0:41:06I think you're winging it.
0:41:06 > 0:41:09I'm trying not to wing it, I've done a lot of practising
0:41:09 > 0:41:13but there's always things that need to be ironed out, there are always bits.
0:41:13 > 0:41:16Good luck. Are you going to be all right for time, do you think?
0:41:16 > 0:41:19I'm going to be really pushed for time.
0:41:19 > 0:41:22At the moment, everything's going to plan and everything's to time,
0:41:22 > 0:41:24maybe even... I wish I did have a time chart
0:41:24 > 0:41:26because, maybe, I might be ahead of time.
0:41:26 > 0:41:29The major part of today's bake will be the foundation,
0:41:29 > 0:41:32which is getting a good puff, that's going to be the skill
0:41:32 > 0:41:36and the technique that's really going be under scrutiny today.
0:41:36 > 0:41:40Kimberley's puff pastries are pear, malt and butterscotch
0:41:40 > 0:41:44mille-feuilles, blackberry and lemon creme brulee custard tarts,
0:41:44 > 0:41:47and fig, orange and thyme galettes.
0:41:47 > 0:41:50I was just checking to see how the butter was doing
0:41:50 > 0:41:54and the butter is spread between the layers, which is good.
0:41:54 > 0:41:58This goes back into the freezer for another ten minutes,
0:41:58 > 0:42:01and then I'll give it its final turn.
0:42:03 > 0:42:08Bakers, you're halfway through your showstopper, two hours gone,
0:42:08 > 0:42:09two hours still to go.
0:42:12 > 0:42:14The layers look OK in the puff, so I'm pleased about that.
0:42:18 > 0:42:22I've divided my puff pastry for the mille-feuilles.
0:42:23 > 0:42:27I'm rolling out three sheets that'll be baked
0:42:27 > 0:42:29and then I'll trim them later.
0:42:29 > 0:42:33You can cut them to size beforehand, some others are doing that.
0:42:35 > 0:42:39I've worked hard to get as many layers as I can in the pastry
0:42:39 > 0:42:42so I want it to come through once it's baked.
0:42:42 > 0:42:45The colder the butter and the hotter the oven,
0:42:45 > 0:42:47the better the rise in the puff pastry.
0:42:49 > 0:42:53Weighing the sheets down helps control the rise,
0:42:53 > 0:42:56resulting in thinner, crispier pastry.
0:43:00 > 0:43:04I am on time, but you literally have no rest.
0:43:05 > 0:43:07I just need to crack on.
0:43:09 > 0:43:13I've got butter and I've just put some brown sugar in there.
0:43:13 > 0:43:18I'm going to weigh off some currants, 14oz,
0:43:18 > 0:43:20this is the mix for my Eccles cakes.
0:43:20 > 0:43:22When I was a child, I called them fly pie.
0:43:22 > 0:43:26I think a lot of people call them fly pie, which sounds horrible.
0:43:26 > 0:43:30As well as her fly pies, Christine is making fresh fruit baskets
0:43:30 > 0:43:33and lemon cream Eton Mess mille-feuilles.
0:43:34 > 0:43:38I think you start feeling that you've got to do well and the
0:43:38 > 0:43:42pressure's really on and I think you can probably not perform so well.
0:43:42 > 0:43:45So I'm just going to do every stage as best I can
0:43:45 > 0:43:48and produce the best I can.
0:43:48 > 0:43:50If I've done that, then I'll be happy.
0:43:52 > 0:43:54OK, pastry puffers, you've got one hour.
0:43:54 > 0:43:56One hour left, thank you.
0:43:58 > 0:44:01The base for the galette is in the oven now,
0:44:01 > 0:44:04that just needs to puff up.
0:44:04 > 0:44:06I might just give that a few more minutes.
0:44:07 > 0:44:08There's so much to do,
0:44:08 > 0:44:11I wanted nearly everything to be baked by now.
0:44:11 > 0:44:14The mille-feuilles are in so that's good,
0:44:14 > 0:44:17but other things need to be further ahead.
0:44:20 > 0:44:23- (Quite a different atmosphere in here, isn't it?)- Yeah, it is.
0:44:23 > 0:44:25No-one's really talking to each other, are they?
0:44:25 > 0:44:29- No, focusing on what needs to be done.- Does that feel odd?
0:44:29 > 0:44:31I'm quite glad actually to be here at the front,
0:44:31 > 0:44:34just so I can't see behind me.
0:44:34 > 0:44:36- Shall I tell you what's going on?- No.
0:44:36 > 0:44:40I'm just lining muffin tins for my custard tarts.
0:44:40 > 0:44:43I hate being stressed out and this, for me,
0:44:43 > 0:44:47is four hours of solid stress, heart pounding,
0:44:47 > 0:44:48can't even function.
0:44:48 > 0:44:53I thought I'd get used to the stress but it doesn't get better.
0:44:53 > 0:44:55I'm just going to fill my Eccles cakes.
0:44:55 > 0:44:57The secret is not to over-fill them
0:44:57 > 0:45:00so that all the filling splurges out.
0:45:00 > 0:45:02At this level and with the other bakers,
0:45:02 > 0:45:04who are absolutely brilliant,
0:45:04 > 0:45:07as well as it being great puff pastry and really nice fillings,
0:45:07 > 0:45:10they've got to be finished off beautifully
0:45:10 > 0:45:12and presented beautifully.
0:45:12 > 0:45:16This is the palmier, so it has cinnamon sugar rolled in it,
0:45:16 > 0:45:21so it ends up being flaky and crunchy.
0:45:21 > 0:45:24I have seen them as big as a small child's head.
0:45:24 > 0:45:27These might be big as a small adult's head.
0:45:35 > 0:45:38I'm not putting too much of the frangipane in because the pastry
0:45:38 > 0:45:42will puff up, the frangipane will spread out a bit, I'm just going to
0:45:42 > 0:45:46put a little teaspoon of nectarine goodness that I made earlier.
0:45:55 > 0:45:58It's going to be tight, it's going to be very tight,
0:45:58 > 0:46:01but I can't think of what can go wrong,
0:46:01 > 0:46:03I've just got to focus on each task in hand.
0:46:06 > 0:46:08This is caramel to go on my tarts,
0:46:08 > 0:46:11and I'm going to try to fix a verbena leaf inside,
0:46:11 > 0:46:14so it looks like a stained glass window.
0:46:17 > 0:46:22My Eccles cakes, they are in the oven.
0:46:22 > 0:46:26And rising. Ohh, thank you.
0:46:26 > 0:46:28Wowsers, what's that?
0:46:28 > 0:46:30That is passion-fruit caramel.
0:46:30 > 0:46:32MEL CHUCKLES
0:46:32 > 0:46:36Smells absolutely phenomenal. Are you enjoying this, Ruby?
0:46:36 > 0:46:38I'm seriously stressed out.
0:46:38 > 0:46:41OK, now, do I need to slap you?
0:46:41 > 0:46:43Well, save it for when I'm in a real...
0:46:43 > 0:46:44Save it for the last five minutes,
0:46:44 > 0:46:48- because that's when it's all going to go really wrong.- OK.
0:46:52 > 0:46:54Assemble and cut mille-feuilles.
0:46:55 > 0:46:57'Meaning a thousand leaves,
0:46:57 > 0:47:02'mille-feuille should be cut into thin, elegant pieces.'
0:47:03 > 0:47:06Look at the rise on that.
0:47:06 > 0:47:07It's like a pillow, Beca!
0:47:15 > 0:47:17Pipe for Britain, Frances!
0:47:28 > 0:47:35Gentle...gentle. It is quite tense, yes.
0:47:50 > 0:47:52Agh!
0:47:56 > 0:47:59Ugh, what a mess! I'm not having any fun.
0:47:59 > 0:48:01This is not fun. This is not fun.
0:48:01 > 0:48:04OK, bakers, five minutes left, five minutes left.
0:48:04 > 0:48:06The pressure's getting to me.
0:48:09 > 0:48:12I am pleased with them, I just... want to get finished!
0:48:18 > 0:48:21Just cut, cut, just keep cutting, mate.
0:48:21 > 0:48:22Oh, for the love of Pete!
0:48:32 > 0:48:34- Mel?- Yes, lovey?
0:48:34 > 0:48:36I need a talking-to.
0:48:36 > 0:48:39Right, sorry, give me one second.
0:48:39 > 0:48:40- Get a grip.- Thank you.
0:48:40 > 0:48:43- Just get a grip, OK?- Thank you. - Get a ruddy grip.
0:48:45 > 0:48:47I promised her I'd do that.
0:48:52 > 0:48:54OK, bakers, ten seconds remaining.
0:48:54 > 0:48:56Oh, God.
0:48:56 > 0:48:57Nine...
0:48:57 > 0:48:58This is so stressful.
0:48:58 > 0:49:02..eight, seven...
0:49:02 > 0:49:04Whatever state they're in, they're coming out.
0:49:04 > 0:49:09..six... Ooh, nice. Five, four...
0:49:09 > 0:49:14three, two, one.
0:49:14 > 0:49:15Out of time!
0:49:16 > 0:49:17It's nice.
0:49:21 > 0:49:22HE SIGHS
0:49:38 > 0:49:41I never want to go through four hours like that again.
0:49:41 > 0:49:43They look shocking, but there are 12 portions,
0:49:43 > 0:49:46and some of them aren't too bad.
0:49:47 > 0:49:49They should be enough to keep me in.
0:49:52 > 0:49:55Yeah. This is that magic pastry, isn't it?
0:50:00 > 0:50:04I'm not convinced, it's more like a sweet pastry than a rough puff.
0:50:04 > 0:50:08It's a buttery, rich pastry, but we haven't got the layers, have we?
0:50:08 > 0:50:10You haven't got the layers, haven't got the flake.
0:50:10 > 0:50:12They don't look appetising, do they?
0:50:12 > 0:50:15They look awful, I mean, you look at that.
0:50:16 > 0:50:17You don't need me to tell you,
0:50:17 > 0:50:20the cinnamon in there as well is very strong.
0:50:20 > 0:50:23Let's move on to the mille-feuilles.
0:50:26 > 0:50:27- The flavour's all right.- Mmm.
0:50:27 > 0:50:31It's cream with icing, with pastry in-between. What's not to like?
0:50:31 > 0:50:34- But they look hideous altogether, they're a mess.- Agreed.
0:50:34 > 0:50:39It looks like they've been dropped. Let's have a look at the tarts.
0:50:39 > 0:50:42These look, I think, really pretty.
0:50:42 > 0:50:44- Oh, dear.- They do look borderline raw as well.
0:50:44 > 0:50:48The flavour of the apple and marzipan is lovely
0:50:48 > 0:50:51but the actual pastry itself underneath isn't quite cooked.
0:50:51 > 0:50:53Hugely disappointed.
0:51:02 > 0:51:05I have absolutely no idea where those four hours have gone,
0:51:05 > 0:51:08or what I did, but I managed to come out the other side,
0:51:08 > 0:51:12and I can hand on my heart say that running a marathon
0:51:12 > 0:51:14is ten times easier than doing that.
0:51:17 > 0:51:19You've got a hell of a rise from your puff pastry,
0:51:19 > 0:51:21it's a very good pastry.
0:51:21 > 0:51:25My issue is the finishing on them. There's no shine,
0:51:25 > 0:51:27there's no elegance to it, it's sort of,
0:51:27 > 0:51:29a bit of fruit inside that and baked off and that's it.
0:51:29 > 0:51:32The mille-feuilles does look as though the pastry was
0:51:32 > 0:51:33a little bit thick.
0:51:33 > 0:51:37- Inside it looks quite raw, and quite wet inside the middle.- OK.
0:51:37 > 0:51:40OK, let's look at the vol-au-vents.
0:51:40 > 0:51:42Good bake, good rise out of the puff as well.
0:51:45 > 0:51:47Very flaky, very buttery.
0:51:47 > 0:51:50- Good flavours, just a little more polish on the finish.- OK.
0:51:59 > 0:52:01- They certainly look impressive. - Thank you.
0:52:01 > 0:52:06You always have a theme, and this is a great theme.
0:52:08 > 0:52:10It's got a good flake on that,
0:52:10 > 0:52:12you can see that the colour's good all the way through.
0:52:12 > 0:52:15Very good flavours, I'll go for that.
0:52:15 > 0:52:17Right, the horn.
0:52:17 > 0:52:20The pastry is in good layers, well cooked through.
0:52:20 > 0:52:23I would have liked to have seen more of a deeper colour on it,
0:52:23 > 0:52:24to be honest, but the flavour combinations
0:52:24 > 0:52:29inside are delicious, the raspberry and the ripple is superb.
0:52:29 > 0:52:30I think you've done really well.
0:52:41 > 0:52:44Great flake on there, it's good.
0:52:46 > 0:52:49It's a lovely flavour, little bit difficult to eat that
0:52:49 > 0:52:51circle of caramel,
0:52:51 > 0:52:54maybe it could have been crushed on the top.
0:52:54 > 0:52:58Yeah, this is the tricky one. The base has fallen apart already.
0:52:58 > 0:53:00The jelly on the top tastes fantastic, nice and zingy,
0:53:00 > 0:53:03but the issue really is the puff pastry on the bottom,
0:53:03 > 0:53:05it's just not bonded.
0:53:14 > 0:53:18Um, they're a bit untidy, they are a bit untidy.
0:53:18 > 0:53:21Portuguese tarts, technically they're burnt.
0:53:23 > 0:53:26Well, the custard isn't overcooked, looking at it from the side,
0:53:26 > 0:53:28there are no bubbles in there.
0:53:28 > 0:53:29It actually tastes really nice.
0:53:29 > 0:53:32It's just a pity that they're a little bit messy.
0:53:32 > 0:53:34Quite a lot messy. But they don't half taste good.
0:53:34 > 0:53:37- Thank you, Ruby. MEL AND SUE:- Well done, Ruby.
0:53:49 > 0:53:52If I get through, I'll be thrilled.
0:53:52 > 0:53:57If I don't, I couldn't have done any better than I've just done.
0:53:57 > 0:53:59And that's all I wanted to do.
0:54:01 > 0:54:03Do you want to start with the Eccles cake, Mary?
0:54:03 > 0:54:05A lovely traditional recipe,
0:54:05 > 0:54:08just like you gave us before with your suet pudding.
0:54:08 > 0:54:11They're well baked, masses of currants in there,
0:54:11 > 0:54:13nice glaze on top.
0:54:13 > 0:54:16It does taste good, the flake's good, I think it works.
0:54:16 > 0:54:18Then we come to your mille-feuilles.
0:54:21 > 0:54:27I don't know how well raw fruit goes with the mille-feuilles really.
0:54:27 > 0:54:30The pastry is very, very good.
0:54:30 > 0:54:31Now these look beautiful.
0:54:33 > 0:54:35That's very delicious.
0:54:35 > 0:54:38The baskets are unique, they look very uniform, great colour,
0:54:38 > 0:54:40great puff, great flavour.
0:54:40 > 0:54:41- Good, thank you.- Thank you.
0:54:50 > 0:54:52So, generally this weekend, a very high standard.
0:54:52 > 0:54:54When you look at all three challenges,
0:54:54 > 0:54:56Frances has done extremely well, I think,
0:54:56 > 0:54:58Frances has been very consistent throughout.
0:54:58 > 0:55:01What about Beca? Came first in the technical.
0:55:01 > 0:55:05Yes, Beca did do well, but she's usually made use of her time
0:55:05 > 0:55:08properly and she didn't do her glazing of the pastry.
0:55:08 > 0:55:12I was expecting a little more from her, because she's got it within her.
0:55:12 > 0:55:13Who's had problems?
0:55:13 > 0:55:15Glenn has had problems.
0:55:15 > 0:55:19He wanted to do his pastry in a different way from anybody else,
0:55:19 > 0:55:21and it didn't really work.
0:55:21 > 0:55:23- It just wasn't executed well today. - What about Christine?
0:55:23 > 0:55:27She had a tough day yesterday, she came out last in the technical.
0:55:27 > 0:55:29She came back today.
0:55:29 > 0:55:32She's very sensible the way she chooses her bakes.
0:55:32 > 0:55:36To choose Eccles cakes, they were really absolutely delicious.
0:55:36 > 0:55:39This is a tough decision for you two, only six left.
0:55:39 > 0:55:42Going through to the quarterfinals, you don't take that lightly,
0:55:42 > 0:55:43and if someone does fall off a cliff
0:55:43 > 0:55:45then unfortunately they've got to go.
0:55:58 > 0:56:03Bakers, all six of you, that was a heroic weekend.
0:56:03 > 0:56:07Now I have the joy of announcing who Paul and Mary
0:56:07 > 0:56:10have decided will be this week's Star Baker.
0:56:11 > 0:56:14I think it's fair to say that this person really shouldn't
0:56:14 > 0:56:16regrette rien,
0:56:16 > 0:56:18and that she should literally go
0:56:18 > 0:56:21and blow on her French horn of victory.
0:56:21 > 0:56:24Frances, you're our Star Baker. Well done.
0:56:24 > 0:56:25Finally! >
0:56:28 > 0:56:32This week I get the sadder job of saying
0:56:32 > 0:56:34who won't be joining us next week.
0:56:40 > 0:56:42And the person leaving us is...
0:56:52 > 0:56:54..Glenn.
0:56:54 > 0:56:57You beautiful big bear, come on, let's turn him.
0:56:57 > 0:56:58SHE GROANS
0:56:58 > 0:57:00- MUFFLED:- We'll miss you!
0:57:00 > 0:57:05'I'm obviously very sad it's over. I don't know quite'
0:57:05 > 0:57:09what's going to fill the huge gap that Bake Off will leave in my life.
0:57:09 > 0:57:12And these guys, how class, they did a fantastic job.
0:57:12 > 0:57:15I've done well, I've got a long way through
0:57:15 > 0:57:17and I've absolutely loved it.
0:57:19 > 0:57:21'I feel a great measure of relief'
0:57:21 > 0:57:23and a great measure of sadness,
0:57:23 > 0:57:25because of Glenn.
0:57:26 > 0:57:28We shall so miss him.
0:57:32 > 0:57:35I feel ecstatic, that whole style over substance,
0:57:35 > 0:57:38I think the substance has shone through this weekend.
0:57:38 > 0:57:41Quarterfinalist, amazing! Yay!
0:57:44 > 0:57:47No, I did not, you nailed it.
0:57:47 > 0:57:49I know everybody's supportive and we all get on,
0:57:49 > 0:57:51but it's still a competition
0:57:51 > 0:57:54and everybody wants to get as far as they physically can.
0:57:54 > 0:57:56I think you will see a definite change in the atmosphere
0:57:56 > 0:57:59in the tent next week. Watch this space I think.
0:58:05 > 0:58:06Next time...
0:58:06 > 0:58:08Oh, hello, cheeky!
0:58:08 > 0:58:09..it's the quarterfinal.
0:58:09 > 0:58:11I've just got to concentrate on each task
0:58:11 > 0:58:13and not think about what could go wrong.
0:58:13 > 0:58:13And the stress...
0:58:13 > 0:58:15I can't believe this.
0:58:15 > 0:58:16..is getting to the bakers.
0:58:16 > 0:58:17It's not playing ball.
0:58:17 > 0:58:19The judging gets harsher...
0:58:19 > 0:58:21- Too bland. - That was just brutal.
0:58:21 > 0:58:23..the challenges get harder...
0:58:23 > 0:58:26It feels like the most complex technical so far.
0:58:26 > 0:58:28..the tension in the tent rises.
0:58:28 > 0:58:31This is quite an important bake for me.
0:58:31 > 0:58:34But who will survive to tell the tale?
0:58:36 > 0:58:38Like the Incredible Hulk!
0:58:50 > 0:58:53Subtitles by Red Bee Media Ltd