0:00:02 > 0:00:04Welcome back to Somerset, the tension is mounting in the tent
0:00:04 > 0:00:08- and also in my waistband. It's the semi-final of the Great British Bake Off.- Inside that tent,
0:00:08 > 0:00:12- four bakers are fighting for their lives...is that too dramatic? - It's never too dramatic,
0:00:12 > 0:00:16- it's cakes, biscuits and desserts we're talking about. - Plus I let a tiger loose in there.
0:00:16 > 0:00:18Welcome to the Great British Bake Off!
0:00:18 > 0:00:22Last time, our quarter-finalists braved wheat-free loaves...
0:00:22 > 0:00:23Oh, hello, cheeky!
0:00:23 > 0:00:25..messy meringues...
0:00:25 > 0:00:27It feels like the most complex technical so far.
0:00:27 > 0:00:29..and novelty cakes.
0:00:29 > 0:00:31It's quite outside my comfort zone.
0:00:31 > 0:00:34Ruby was Star Baker for the third time...
0:00:34 > 0:00:36It's probably the best-looking thing I've ever made.
0:00:36 > 0:00:37..whilst Christine...
0:00:37 > 0:00:38Can't believe this.
0:00:38 > 0:00:40..left the tent.
0:00:40 > 0:00:45Now, our all-female semi-finalists have just three French challenges...
0:00:45 > 0:00:47We're baffled by the bavarois.
0:00:47 > 0:00:50..between them at a place in the final.
0:00:50 > 0:00:52This is going to be a mess!
0:00:52 > 0:00:54Who will survive to tell the tale?
0:00:54 > 0:00:58The person who will not be joining us for the final is...
0:01:24 > 0:01:28THEY SPEAK IN FRENCH
0:01:39 > 0:01:40- Bonjour!- Bonjour, ca va?
0:01:40 > 0:01:42- Tres, tres bien, Suzanne!- Oui?- Oui!
0:01:48 > 0:01:50Oh-h! So close to the final!
0:01:50 > 0:01:54I've been containing my competitive spirit.
0:01:54 > 0:01:58At the minute, it's not quite at full pelt, but it's nearly there.
0:01:58 > 0:02:01I am sort of taking it all like a marathon, so I'm just trying
0:02:01 > 0:02:04to do each mile as it comes, but we're getting nearer to that end
0:02:04 > 0:02:06so even if I hit that wall this week,
0:02:06 > 0:02:08I'm just going to push on through it.
0:02:08 > 0:02:11I think there's a lot of pressure this week.
0:02:11 > 0:02:14To go out at this stage when you're so close would be really difficult.
0:02:14 > 0:02:18I wouldn't call it at this stage, there's so much talent in that tent.
0:02:18 > 0:02:21There's going to be a fight to the finish, I think.
0:02:23 > 0:02:26Hello, semi-finalists, and welcome back to the tent.
0:02:26 > 0:02:29Now, you are just three bakes away
0:02:29 > 0:02:31from the Great British Bake Off finals.
0:02:31 > 0:02:33So for your Signature Challenge,
0:02:33 > 0:02:35we all know what makes a great drinks party.
0:02:35 > 0:02:36Keys in a bowl.
0:02:36 > 0:02:39Sadly, for legal reasons, we can't do that today,
0:02:39 > 0:02:42so we're going to ask you instead to make savoury canapes.
0:02:42 > 0:02:44So we'd like three types, one choux, one pastry-based,
0:02:44 > 0:02:46the other one is entirely up to you.
0:02:46 > 0:02:48We'd like 12 of each, please.
0:02:48 > 0:02:52Now, these little canapes should be tantalising to the taste buds,
0:02:52 > 0:02:55and visually very, very enticing.
0:02:55 > 0:02:58You've got two and a half hours, so on your marks...
0:02:58 > 0:02:59Get set.
0:02:59 > 0:03:00BOTH: Bake!
0:03:05 > 0:03:09There's lots to go on today, there's lots of elements that need to
0:03:09 > 0:03:11be made and done to a high standard.
0:03:11 > 0:03:15You know, they need to taste good and look amazing.
0:03:15 > 0:03:18Just trying to get all the different elements
0:03:18 > 0:03:21done in the time, it's going to be tight.
0:03:23 > 0:03:25There's so much that can go wrong with canapes,
0:03:25 > 0:03:28they've got to pace themselves, because they've got to make
0:03:28 > 0:03:31choux pastry, shortcrust pastry and something else.
0:03:31 > 0:03:35The finish has got to be absolutely perfect.
0:03:35 > 0:03:38It's about precision, they've got to be all the same size.
0:03:38 > 0:03:41It's about consistency throughout the batch, the flavours,
0:03:41 > 0:03:43how you're going to incorporate those flavours,
0:03:43 > 0:03:47because you want to pack a big punch in a small amount of space.
0:03:50 > 0:03:53At the moment, I'm just making the pastry for the tartlets
0:03:53 > 0:03:57and I'm going to put that in the fridge to relax for a while,
0:03:57 > 0:03:58while I do some other stuff.
0:03:58 > 0:04:01So I'm just starting my carrot pastry at the moment.
0:04:01 > 0:04:04Outside of cooking cakes and sweet and buttery stuff,
0:04:04 > 0:04:06I do actually love vegetables.
0:04:06 > 0:04:10So I'm doing French legume canapes, it's already looking a bit
0:04:10 > 0:04:13carroty in colour, because I've added the smoked paprika.
0:04:16 > 0:04:18As well as spicy carrots,
0:04:18 > 0:04:19Frances' vegetable garden
0:04:19 > 0:04:21will feature choux pastry tomatoes
0:04:21 > 0:04:23filled with smoked trout pate
0:04:23 > 0:04:25and tiny cauliflowers made from scones
0:04:25 > 0:04:28topped with cheese and cauliflower puree.
0:04:28 > 0:04:30So what sort of pastry are you using?
0:04:30 > 0:04:33It's almost like a shortcrust, really, I'm shaping it
0:04:33 > 0:04:37around these little horns so it looks like a little carrot.
0:04:37 > 0:04:38And then I'm filling it with hummus
0:04:38 > 0:04:41cos you normally have carrot sticks and hummus together.
0:04:41 > 0:04:44Now, I hope we're not having rabbits all round the outside
0:04:44 > 0:04:46- or flowers or something. - No rabbits. No, no, no.
0:04:46 > 0:04:49- We're concentrating on the three canapes.- Yeah.
0:04:49 > 0:04:50Style over substance.
0:04:50 > 0:04:53I want to put the style on the substance, Paul, this time.
0:04:55 > 0:05:02I'm making little rye and poppy seed biscuits with some beetroot stuff.
0:05:02 > 0:05:05Ruby's 'beetroot stuff' is actually
0:05:05 > 0:05:07a jelly to top her poppy seed biscuits.
0:05:07 > 0:05:09She's also making shortcrust
0:05:09 > 0:05:10tartlets packed full of spinach
0:05:10 > 0:05:11and quail's egg,
0:05:11 > 0:05:14and choux buns filled with goat's cheese
0:05:14 > 0:05:16and caramelised red onion.
0:05:16 > 0:05:17This is the beetroot jelly.
0:05:17 > 0:05:20So it's the juice that we're using?
0:05:20 > 0:05:22That looks like good fun, Ruby.
0:05:22 > 0:05:24- This is good fun. - It looks slightly violent.
0:05:24 > 0:05:26I look a bit scary at the moment, don't I?
0:05:26 > 0:05:29Your little tart shells, what are you using for that?
0:05:29 > 0:05:32I'm making little tartlets with spinach and Gruyere in them
0:05:32 > 0:05:34and I'm cracking a quail's egg on top
0:05:34 > 0:05:36and then they go in the oven for a short time.
0:05:36 > 0:05:37So it'll be a cooked egg on the top?
0:05:37 > 0:05:40Yeah, hopefully with a soft yolk still.
0:05:40 > 0:05:44- Good luck.- Good luck. - See you later, Ruby.
0:05:46 > 0:05:49To complete three different types of canape in just two
0:05:49 > 0:05:52and a half hours, every minute must be used effectively.
0:05:55 > 0:05:59A good pastry canape needs to be thin, crispy, no soggy bottom.
0:05:59 > 0:06:02When I was making them in the week, they weren't thin enough.
0:06:02 > 0:06:05To get everything made in time,
0:06:05 > 0:06:08Kimberley's already preparing her fillings.
0:06:08 > 0:06:12I'm doing the cooking sauce for the chicken
0:06:12 > 0:06:15that's going inside my steamed Chinese buns.
0:06:15 > 0:06:18It's a classic kind of Chinese dim sum.
0:06:18 > 0:06:20She's making pea and Parma ham
0:06:20 > 0:06:21shortcrust tarts,
0:06:21 > 0:06:22elongated choux buns
0:06:22 > 0:06:24filled with crab and wasabi mayonnaise,
0:06:24 > 0:06:27and steamed buns filled with Chinese chicken.
0:06:27 > 0:06:29Now, these look like dough balls.
0:06:29 > 0:06:32It's a yeasted dough, pop the chicken in, close it up,
0:06:32 > 0:06:33then turn it and then steam them.
0:06:33 > 0:06:36- Do you get some growth with that in the steamer?- A little bit, yeah,
0:06:36 > 0:06:39I've worked it out so they should be roughly the same size.
0:06:39 > 0:06:42- And are they going to have a decoration on them?- The pickled lotus root,
0:06:42 > 0:06:45I'm going to colour it a bit and tie that in a knot and put it on top.
0:06:45 > 0:06:48You've got some serious multitasking on your hands, Kimberley.
0:06:48 > 0:06:51- I've got a lot of work to do.- Good luck.- There's no holding back now.
0:06:51 > 0:06:57I've been practising my behind off all week.
0:06:57 > 0:06:59This savoury macaroon is a new thing.
0:06:59 > 0:07:03I thought I needed to up my game a bit so I devised this.
0:07:03 > 0:07:05To go with her Stilton and walnut macaroons,
0:07:05 > 0:07:07Beca's making beetroot choux buns
0:07:07 > 0:07:09filled with smoked salmon
0:07:09 > 0:07:11and horseradish creme fraiche,
0:07:11 > 0:07:12and surprise, surprise,
0:07:12 > 0:07:14Welsh rarebit tartlets.
0:07:14 > 0:07:16Can you tell us about the macaroons?
0:07:16 > 0:07:19Stilton and walnut, Stilton that goes inside, how's that going to be put inside?
0:07:19 > 0:07:22Is it mixed with anything or literally just a blob of Stilton inside?
0:07:22 > 0:07:23I'll cut them into rounds
0:07:23 > 0:07:25so they'll fit neatly within the macaroon shell.
0:07:25 > 0:07:30- So you're not doing anything to the Stilton, just cutting it? - I don't think it needs anything,
0:07:30 > 0:07:33cos it's so strong and such a lovely flavour, and I don't want to add anything else to it.
0:07:33 > 0:07:36To choose Stilton is going to kill any sweetness,
0:07:36 > 0:07:38which is just what we want.
0:07:38 > 0:07:41You like your macaroons, Beca, don't you? You like the old macaroon.
0:07:41 > 0:07:43I think they're brilliant and versatile and fun.
0:07:43 > 0:07:45You are Becaroon. That's your new name.
0:07:48 > 0:07:52This is just water and butter for my choux pastry,
0:07:52 > 0:07:56and I'm just going to add some plain flour and green tea powder.
0:07:57 > 0:08:00Green tea powder, it's just for colouring,
0:08:00 > 0:08:04it's not meant to add too much flavour.
0:08:06 > 0:08:12That is beetroot powder, I've got beetroot juice for my choux pastry,
0:08:12 > 0:08:15but this is just to give it a little bit more colour as well
0:08:15 > 0:08:17cos it does lose a little bit
0:08:17 > 0:08:18during the baking process.
0:08:21 > 0:08:24Once the choux has thickened in the pan, it can be piped.
0:08:24 > 0:08:29Mary and Paul will be looking for canapes that are identical in size.
0:08:29 > 0:08:31And Frances is taking no chances.
0:08:31 > 0:08:35I'm just giving them a bit of an egg wash, so it just gives them
0:08:35 > 0:08:39a bit of colour and also it stops them ballooning too much
0:08:39 > 0:08:40cos although I want them to puff,
0:08:40 > 0:08:43I still want them to look like tomatoes.
0:08:48 > 0:08:51It's important for these to be really small.
0:08:51 > 0:08:54Actually, I do need to be careful because I want them
0:08:54 > 0:08:57to be reasonably similar in size to the other things I'm doing.
0:09:01 > 0:09:03Oh, brilliant.
0:09:07 > 0:09:09That's my dough for the buns.
0:09:09 > 0:09:12This is actually a cake pops tray,
0:09:12 > 0:09:14I was trying to find a way
0:09:14 > 0:09:16to get the buns uniform
0:09:16 > 0:09:18to make sure they're all the same size
0:09:18 > 0:09:20and all small cos, actually,
0:09:20 > 0:09:21they do expand and rise,
0:09:21 > 0:09:24and so I was experimenting with a few different methods.
0:09:24 > 0:09:27Actually, this is the best way.
0:09:27 > 0:09:29- Hello, Kimberley.- Hello. - This is a bad week to go, isn't it?
0:09:29 > 0:09:32It would be really bad, no, there's no denying that. It'd feel...
0:09:32 > 0:09:36Cos to say, "I'm a finalist," it's then...
0:09:36 > 0:09:39You know, cos you'd love to say you'd won, but a finalist!
0:09:39 > 0:09:43At this stage, you want to see it through, I think,
0:09:43 > 0:09:46you want to have the opportunity to say, "You know what...?"
0:09:46 > 0:09:49"See it through..." That actually means, "I really want to win,"
0:09:49 > 0:09:52but, you see, you're very clever and have the way of couching it,
0:09:52 > 0:09:54"I'd like to see this through."
0:09:54 > 0:09:56SHE LAUGHS
0:09:57 > 0:09:59SHEEP BLEAT
0:09:59 > 0:10:03All-female baker semi-finalists of the baking sorority,
0:10:03 > 0:10:06you have got one hour left on the clock.
0:10:07 > 0:10:09One hour...
0:10:09 > 0:10:14This is the cheese and chive scone for the cauliflower cheese scone.
0:10:18 > 0:10:21They've kept their colour, which is good.
0:10:21 > 0:10:23They're a lot more even than they usually are,
0:10:23 > 0:10:24they've come up all right.
0:10:24 > 0:10:26Compared to the size of the other things,
0:10:26 > 0:10:29it's pretty much spot on, which is positive.
0:10:29 > 0:10:31I might discard that giant one.
0:10:32 > 0:10:34Oh, wow, look at those!
0:10:34 > 0:10:37- They're like sort of strange talons, aren't they?- I know.
0:10:37 > 0:10:41Frances just takes everything to another completely different level,
0:10:41 > 0:10:45it goes to planet Frances, where nobody can hitch a ride to.
0:10:45 > 0:10:47I think that's a compliment.
0:10:47 > 0:10:50I reckon it's better to be a mentalist than boring.
0:10:51 > 0:10:54OK, bakers, you have 30 minutes on your posh canapes.
0:10:54 > 0:10:57Posh pastry in 30 minutes, thank you.
0:10:57 > 0:11:01So choux's under there, scones there, carrot talons...
0:11:01 > 0:11:03It's now filling galore.
0:11:03 > 0:11:05Piping, filling, boom.
0:11:09 > 0:11:11Right, eggs.
0:11:14 > 0:11:15It'd be really nice to have them
0:11:15 > 0:11:18filled to the brim with stuff, but if that egg white
0:11:18 > 0:11:22trickles down the side while it's in the oven, I will have soggy bottoms.
0:11:22 > 0:11:24I'll have 12 soggy bottoms.
0:11:24 > 0:11:27I'm just preparing the Parmesan crisps.
0:11:27 > 0:11:30Have you just gone freestyle there? You're not going to weigh it?
0:11:30 > 0:11:32I haven't got time, really.
0:11:32 > 0:11:35- You daredevil, playing with fire. - I'm off the scale!
0:11:35 > 0:11:37You are bakery rock'n'roll, Frances.
0:11:42 > 0:11:45These are...what are these poppy seed little things?
0:11:45 > 0:11:46Yeah, little biscuits.
0:11:46 > 0:11:48I'm making now the filling
0:11:48 > 0:11:50for my Welsh rarebit.
0:11:50 > 0:11:55So I've got some amazing Welsh cheddar.
0:11:55 > 0:11:58My ale is from Felinfoel,
0:11:58 > 0:12:01which is near Llanelli, in West Wales.
0:12:01 > 0:12:04I don't know what rarebit means,
0:12:04 > 0:12:06I think it's an olde-worlde term
0:12:06 > 0:12:11for something thy spread on thy toasts, with cheese.
0:12:14 > 0:12:16OK, bakers, that's ten minutes left.
0:12:16 > 0:12:20This is the only time where chouxs are acceptable on the benches.
0:12:32 > 0:12:33Oh, come on.
0:12:41 > 0:12:43This is the beetroot jelly.
0:12:51 > 0:12:53OK, bakers, one minute left.
0:13:19 > 0:13:21OK, bakers, time is up.
0:13:21 > 0:13:25Time for you to canape your dues to the judges.
0:13:25 > 0:13:26Cool.
0:13:43 > 0:13:47Well, for originality, ten out of ten.
0:13:47 > 0:13:50They look most tempting.
0:13:50 > 0:13:51Mmm.
0:13:51 > 0:13:53The pastry is crisp,
0:13:53 > 0:13:55the pea puree is delicious,
0:13:55 > 0:13:56that's a beautiful canape.
0:13:56 > 0:13:58They look great, by the way.
0:14:01 > 0:14:04I think these are scrummy,
0:14:04 > 0:14:06the choux pastry is crisp
0:14:06 > 0:14:07and well dried out,
0:14:07 > 0:14:09the crab is lovely.
0:14:09 > 0:14:10You've kept the texture of the crab,
0:14:10 > 0:14:12in fact, I'm going to eat the other half.
0:14:12 > 0:14:15Let's go to the big ones, you could have done half the size of that.
0:14:15 > 0:14:18Literally, half the size.
0:14:18 > 0:14:21This might take two bites, even for me.
0:14:24 > 0:14:25I think the size is wrong, for sure,
0:14:25 > 0:14:28but I think the consistency from the bread to the filling is perfect.
0:14:28 > 0:14:30I think all three of them are ingenious,
0:14:30 > 0:14:33you've thought them through well, the flavours are great.
0:14:33 > 0:14:35The best thing about these ones
0:14:35 > 0:14:38is you can do a very good Marlon Brando impression.
0:14:51 > 0:14:54So, Ruby, the collection looks
0:14:54 > 0:14:55so attractive.
0:14:55 > 0:14:58I think they look really good, quite different.
0:14:58 > 0:15:01I'm going to start off with your spinach tart
0:15:01 > 0:15:03- and that's your pastry example. - Yeah.
0:15:03 > 0:15:06If you're going to put a shell like that, you have to fill it up.
0:15:06 > 0:15:09You can't leave half empty shells like that.
0:15:09 > 0:15:11One of the things which you could have done which is poach
0:15:11 > 0:15:14the eggs individually into little moulds and taken them out and cooled
0:15:14 > 0:15:18them and dropped them in, that would have given you uniformity.
0:15:22 > 0:15:24The pastry is beautifully cooked,
0:15:24 > 0:15:27beautifully cooked, lovely and thin.
0:15:27 > 0:15:29Needs just a little more seasoning for me.
0:15:29 > 0:15:32So shall we go onto your beetroot ones?
0:15:36 > 0:15:38I'm enjoying that enormously,
0:15:38 > 0:15:40clever girl to get that base crisp.
0:15:40 > 0:15:42They're clever, they look very neat.
0:15:42 > 0:15:45I do like the flavour, it dissipates quite quick.
0:15:45 > 0:15:48And then we're onto your choux pastry.
0:15:48 > 0:15:50I think they're quite flat as a choux,
0:15:50 > 0:15:53they're not as domed as you expect them to be, not as lively,
0:15:53 > 0:15:54but let's try it.
0:15:58 > 0:16:01That's the one, if I was going to go for one, that's the one I'd go for.
0:16:01 > 0:16:04The onion is delicious, cream cheese great, really crispy choux.
0:16:04 > 0:16:07- Thank you, Ruby.- Thank you. - Delicious, thank you.
0:16:19 > 0:16:23I think the uniform, it hasn't got the wow factor, I'm not sure.
0:16:23 > 0:16:25They look quite boring,
0:16:25 > 0:16:26if I'm honest.
0:16:26 > 0:16:29I'm a little bit worried about the beetroot ones,
0:16:29 > 0:16:32they look to me a little over-baked.
0:16:33 > 0:16:36- I'm not finding that memorable.- OK.
0:16:36 > 0:16:37Here we are, semi-final -
0:16:37 > 0:16:39each one has got to have character,
0:16:39 > 0:16:42that one for me doesn't have character.
0:16:42 > 0:16:45Then we move onto the macaroon,
0:16:45 > 0:16:46I think it's a very, very clever idea.
0:16:48 > 0:16:51I was worried about the volume of cheese, basically,
0:16:51 > 0:16:53you've got a macaroon with just a bit of Stilton inside,
0:16:53 > 0:16:56I think the Stilton is too thick, if you're going to put a disc in,
0:16:56 > 0:16:59a thin disc in and maybe melt it, just blast it with a blowtorch,
0:16:59 > 0:17:02- so you've got a package, that's the point of a macaroon.- Yeah.
0:17:02 > 0:17:05- Now you're in your comfort zone, Welsh rarebit.- Yes.
0:17:06 > 0:17:07Well, the pastry's crisp.
0:17:08 > 0:17:10HE CLEARS HIS THROAT
0:17:10 > 0:17:13Wow, there's some alcohol in that!
0:17:13 > 0:17:15Everything's dominated by the ale,
0:17:15 > 0:17:17I can't taste anything else.
0:17:17 > 0:17:19Thank you very much.
0:17:19 > 0:17:20It's all right, thank you.
0:17:34 > 0:17:36I do think it looks stunning,
0:17:36 > 0:17:38I think your presentation
0:17:38 > 0:17:39is what we were looking for.
0:17:39 > 0:17:41- Oh, thank you!- They look fantastic.
0:17:44 > 0:17:46The flavour is delicious,
0:17:46 > 0:17:48the basil is coming through.
0:17:48 > 0:17:51Lovely shine on the icing, you've cracked it.
0:17:51 > 0:17:53- Going onto your pastry one, the carrot.- Yes.
0:17:57 > 0:17:59I love the texture of it, it's great.
0:17:59 > 0:18:01I love the look of it, there is too much heat,
0:18:01 > 0:18:03there's too much paprika in there.
0:18:03 > 0:18:06If it's for your drinks party, you'll have to supply a lot of drink
0:18:06 > 0:18:09- because you're going to be very, very thirsty.- That's true.
0:18:09 > 0:18:12The cauliflower scones, they look fantastic,
0:18:12 > 0:18:14they really do look great.
0:18:14 > 0:18:16You've got a very good bake underneath.
0:18:18 > 0:18:20Lovely, lovely, lovely.
0:18:20 > 0:18:23You've got the creaminess coming from the cauliflower on top,
0:18:23 > 0:18:25you've got the crispiness coming from the lettuce,
0:18:25 > 0:18:28and that beautiful scone texture coming from underneath.
0:18:28 > 0:18:30It's magical, very, very clever.
0:18:30 > 0:18:33Absolutely scrummy.
0:18:34 > 0:18:35- Well done.- Thank you.
0:18:40 > 0:18:43I was really sort of dreading whether the style
0:18:43 > 0:18:48and the look of it may put them off, but I think they were pleased
0:18:48 > 0:18:51and I got a Hollywood handshake.
0:18:52 > 0:18:55It wasn't all bad, but it was a very mixed bag
0:18:55 > 0:18:58and it can't be that now, at this stage in the competition.
0:18:58 > 0:19:01It just has to be uniformly good feedback,
0:19:01 > 0:19:05you can't just be mediocre, you've got to be doing really well.
0:19:05 > 0:19:09That was pretty good, I'm really pleased.
0:19:09 > 0:19:12I'm so pleased, the only criticism was about the size
0:19:12 > 0:19:16of the steamed buns and I can deal with that, that's fine.
0:19:16 > 0:19:20They said that they weren't memorable, which is frustrating
0:19:20 > 0:19:22because at this stage, you need to be smacking them
0:19:22 > 0:19:25with flavours between their eyes, pretty much.
0:19:25 > 0:19:28I think the main thing why I'm frustrated is
0:19:28 > 0:19:30because they just didn't love it as much as I hoped they would.
0:19:30 > 0:19:32Pretty much.
0:19:34 > 0:19:36SHEEP BLEAT
0:19:37 > 0:19:39Bakers, boulangeres.
0:19:39 > 0:19:42It's time for the Technical Challenge.
0:19:42 > 0:19:44FRENCH ACCENT: Le challenge technique.
0:19:44 > 0:19:49The recipe you're about to do is one of Madame Berry
0:19:49 > 0:19:54- so, juges, il faut quitter la tente, s'il vous plait.- Oui, allez.
0:19:54 > 0:19:57- Directement allez.- Allez! - Pour longtemps.
0:19:57 > 0:20:01Wow! Derriere, comme une peche!
0:20:01 > 0:20:03Rrrr!
0:20:03 > 0:20:05Right, let sanity prevail.
0:20:05 > 0:20:07Technical Challenge, feared by many.
0:20:07 > 0:20:11Now, it is upon you - today, we would like to you make...
0:20:11 > 0:20:13a Charlotte Royal.
0:20:13 > 0:20:15- Yes!- Yeah.
0:20:15 > 0:20:16I'd never heard of it either.
0:20:16 > 0:20:19Anyway, what it is, it's basically slices of Swiss roll
0:20:19 > 0:20:24that form a dome around a set fruit custard, called a bavarois, OK?
0:20:24 > 0:20:27You have two and a half hours to complete this challenge,
0:20:27 > 0:20:29we're going to do two hours this afternoon
0:20:29 > 0:20:31and then you've got half an hour tomorrow.
0:20:31 > 0:20:32Because it needs to set overnight.
0:20:32 > 0:20:35All I'm going to say is, I've seen one, it looks like a brain.
0:20:35 > 0:20:37Hope that helps. On your marks.
0:20:37 > 0:20:39Get set.
0:20:39 > 0:20:40BOTH: Bake!
0:20:46 > 0:20:48I've never made one of these before,
0:20:48 > 0:20:50I'm trying to create a picture in my head
0:20:50 > 0:20:52of what it's meant to look like.
0:20:52 > 0:20:57I know what it looks like but it's the sort of thing you see in a book
0:20:57 > 0:21:00and think, "I'm never going to mess around with something like that."
0:21:00 > 0:21:02And now look what I'm doing.
0:21:02 > 0:21:04I think the challenge sounds like fun, actually.
0:21:09 > 0:21:12Charlotte Royal is the perfect Technical Challenge
0:21:12 > 0:21:13for a semi-final.
0:21:13 > 0:21:15There are so many techniques,
0:21:15 > 0:21:20you've got to make a perfect Swiss roll, tightly, very tightly packed
0:21:20 > 0:21:24into the bowl so you don't see any of the bavarois peeping through.
0:21:24 > 0:21:26There it is.
0:21:26 > 0:21:28It does look good,
0:21:28 > 0:21:29the sponge is nice and soft,
0:21:29 > 0:21:31it's really packed together,
0:21:31 > 0:21:32that mousse has got a little
0:21:32 > 0:21:34bit of bounce to it from that gelatine too.
0:21:34 > 0:21:36It's gorgeous, it's really nice.
0:21:36 > 0:21:38And you've had it now, Mary, because next time
0:21:38 > 0:21:41- I go round to your house, I'd better get this when I arrive.- We shall see.
0:21:43 > 0:21:47The first instruction is make the jam.
0:21:47 > 0:21:49I'm just sort of going on how I make jam.
0:21:49 > 0:21:52It's fruit and sugar ultimately, at the end of the day, isn't it?
0:21:52 > 0:21:55I'll just get that going.
0:21:55 > 0:21:58If you don't boil it for long enough, it won't set
0:21:58 > 0:22:01and you'll just have a very sweet fruit compote or it will end up with
0:22:01 > 0:22:05a toffee-like texture, which isn't very nice if you boil it too long.
0:22:08 > 0:22:12While the jam's cooling, the bakers make the Swiss roll sponge.
0:22:12 > 0:22:15So eggs, 150g of caster sugar.
0:22:15 > 0:22:19The eggs and sugar should be whisked together before adding the flour.
0:22:19 > 0:22:22Without adding extra fat, you're able to get the elasticity in it,
0:22:22 > 0:22:24if you put the fat in, it makes it shorter and would crumble
0:22:24 > 0:22:26and you wouldn't be able to roll it.
0:22:27 > 0:22:31The basic instructions don't stipulate exactly how long
0:22:31 > 0:22:33to leave the sponges in the oven.
0:22:33 > 0:22:35Because the mixture is spread so thinly,
0:22:35 > 0:22:40moments out could result in an under- or over-baked cake.
0:22:40 > 0:22:43I really should check the time when I put stuff in the oven.
0:22:49 > 0:22:52But whether or not the sponge is baked is just the first hurdle.
0:22:54 > 0:22:55It's springing back.
0:22:57 > 0:23:00Right, what do you do? What now?
0:23:00 > 0:23:02I'm just making a little cut
0:23:02 > 0:23:04that helps to start the roll.
0:23:04 > 0:23:07I can't let them cool first,
0:23:07 > 0:23:09because it will just crack.
0:23:09 > 0:23:13So you kind of do this, so it knows...almost like muscle memory,
0:23:13 > 0:23:15so it knows the shape that it's supposed to hold.
0:23:23 > 0:23:27This is going to be a big design element of your Charlotte Royal,
0:23:27 > 0:23:32the swirls, so you need to make sure it's a good one.
0:23:34 > 0:23:37It needs to be rolled tighter, but I just don't want to squeeze
0:23:37 > 0:23:39all the jam out of it, this is the problem.
0:23:43 > 0:23:45Looks all right.
0:23:45 > 0:23:47Yeah, I'm happy with those swirls.
0:23:49 > 0:23:52This roll has really not been done justice.
0:23:52 > 0:23:54Bakers, you've got one hour left
0:23:54 > 0:23:57until you need to chill and set,
0:23:57 > 0:24:00and put your puddings in the fridge.
0:24:00 > 0:24:02While those Swiss rolls firm up,
0:24:02 > 0:24:05the bakers face the most puzzling part of the challenge.
0:24:05 > 0:24:08I know nothing about bavarois, frankly.
0:24:08 > 0:24:13Bavarois, babarois, bavarois.
0:24:13 > 0:24:15We're baffled by the bavarois.
0:24:15 > 0:24:18A bavarois is a delicate cream made with custard
0:24:18 > 0:24:20that's thickened with gelatine.
0:24:22 > 0:24:25The eggs will start to set at about 84 degrees
0:24:25 > 0:24:31and I don't want to take it too far over that, because it'll split.
0:24:32 > 0:24:35The custard should be cooked to the correct consistency
0:24:35 > 0:24:39so that when the gelatine is added, the bavarois will set.
0:24:39 > 0:24:41If not, the dessert could collapse.
0:24:43 > 0:24:46I don't think it wants to be as thick as a creme pate,
0:24:46 > 0:24:49but at the same time, it wants to be fairly thick,
0:24:49 > 0:24:50cos it's then going to have the
0:24:50 > 0:24:52raspberries going through it.
0:24:55 > 0:24:56Great colour.
0:24:56 > 0:24:59The final step is to gently fold in the whipped cream,
0:24:59 > 0:25:03which should give the bavarois its mousse-like texture.
0:25:03 > 0:25:05I don't know what consistency it's supposed to be,
0:25:05 > 0:25:08but I haven't really got time to worry.
0:25:08 > 0:25:11OK, bakers, just half an hour remaining on this chunk
0:25:11 > 0:25:14of the Charlotte Royal challenge.
0:25:14 > 0:25:16'Once the Swiss rolls have cooled,
0:25:16 > 0:25:19'they must line the bowl.'
0:25:19 > 0:25:20I'm quite happy with that,
0:25:20 > 0:25:22I think that looks really good.
0:25:22 > 0:25:23I'm trying to keep them consistent,
0:25:23 > 0:25:25to make sure they are neat.
0:25:25 > 0:25:28It is all wrong, I'm getting progressively thinner slices
0:25:28 > 0:25:30realising I'm never going to line the bowl.
0:25:32 > 0:25:36Hang on, hang on, right, Frances is bang on the money.
0:25:36 > 0:25:38She's using the clingfilm.
0:25:38 > 0:25:40SHE WHISPERS: They need to line the bowl...
0:25:40 > 0:25:43- THEY WHISPER:- Why are you doing that?- I don't want Beca to see.
0:25:43 > 0:25:44It looks sinister.
0:25:44 > 0:25:47If you don't line the bowl with clingfilm,
0:25:47 > 0:25:50then it's very difficult to turn out, apparently.
0:25:50 > 0:25:52Kimberley is very difficult to read,
0:25:52 > 0:25:55she keeps her cards close to the chest,
0:25:55 > 0:25:57although when we did the intro,
0:25:57 > 0:26:01when we said the words "Charlotte Royal", she went...
0:26:01 > 0:26:03"I was at school with her."
0:26:03 > 0:26:04THEY CHUCKLE
0:26:04 > 0:26:07"Excuse me, I must leave immediately."
0:26:09 > 0:26:11I just want to make sure
0:26:11 > 0:26:12that all the cracks are filled in,
0:26:12 > 0:26:17so that the custard doesn't just spill out.
0:26:22 > 0:26:24That's quite pretty, because aesthetically you need
0:26:24 > 0:26:27to think about when it's turned out as well.
0:26:36 > 0:26:38I've found a little hole...
0:26:39 > 0:26:40..two little holes.
0:26:43 > 0:26:44If I can see the light through it,
0:26:44 > 0:26:47then it means the custard will get through it.
0:26:51 > 0:26:54I should have lined it, I should have lined the bowl.
0:26:54 > 0:26:56It's going to be a mess,
0:26:56 > 0:26:58it really will look like a brain.
0:26:58 > 0:27:00That there, that's all good.
0:27:00 > 0:27:03- So...- There's no panic,
0:27:03 > 0:27:05there's a couple that you've got a bit annoyed with,
0:27:05 > 0:27:07a couple of frontal lobes have suffered quite badly.
0:27:07 > 0:27:09You'll be fine, you can just use those bits.
0:27:09 > 0:27:11So don't worry, don't panic.
0:27:11 > 0:27:14Tell me if you want me to slap you in the face, Ruby.
0:27:14 > 0:27:17- What do you mean? You've never asked me before, you just went for it.- I know, I know.
0:27:17 > 0:27:20Ladies of the semi-final,
0:27:20 > 0:27:22you've got five minutes left
0:27:22 > 0:27:25on your right Royal Charlottes, five minutes.
0:27:25 > 0:27:28Mmm, slop.
0:27:28 > 0:27:31The cakes are not going to sit on top of that.
0:27:31 > 0:27:33It's going to sink.
0:27:36 > 0:27:37This is weird.
0:27:37 > 0:27:39This is where we find out
0:27:39 > 0:27:41whether we've got any holes.
0:27:41 > 0:27:42It's looking OK.
0:27:44 > 0:27:45It's a mess anyway,
0:27:45 > 0:27:48if I can just maybe distribute the fruit a bit more evenly,
0:27:48 > 0:27:49I don't know.
0:27:51 > 0:27:54OK, bakers, you've got one minute to put the mush in the brain,
0:27:54 > 0:27:57put the lid on the brain, put the brain in the fridge.
0:27:57 > 0:27:58I'm not an expert.
0:28:02 > 0:28:03Knocking it out...
0:28:03 > 0:28:05How do I get this undone?
0:28:11 > 0:28:13You can rely on foil.
0:28:13 > 0:28:15Oh, sugar!
0:28:15 > 0:28:17I've forgotten the fruit.
0:28:18 > 0:28:21OK, that was very close,
0:28:21 > 0:28:23I don't like that.
0:28:23 > 0:28:24Little bit too relaxed there.
0:28:24 > 0:28:28Bakers, that's it, the Technical Challenge is now closed,
0:28:28 > 0:28:30Charlotte must go into the fridge.
0:28:30 > 0:28:33Charlotte will come out of the fridge tomorrow morning,
0:28:33 > 0:28:35she'll be furious. Night-night!
0:28:43 > 0:28:46A new day dawns in the Bake Off tent,
0:28:46 > 0:28:50and only 30 minutes remain to finish the Charlotte Royals.
0:28:50 > 0:28:52Cool, let's do it.
0:28:53 > 0:28:54Oh, dear.
0:28:57 > 0:28:58She's not a looker.
0:28:58 > 0:29:01I'm going to have to turn it out, aren't I?
0:29:14 > 0:29:17Yeah, I think the film is just being very clingy.
0:29:17 > 0:29:18Oh, there we go.
0:29:27 > 0:29:28OK.
0:29:30 > 0:29:33It's breaking... That's it.
0:29:37 > 0:29:38It came out.
0:29:38 > 0:29:42I'm just going to have to cover up all the mistakes.
0:29:42 > 0:29:45There's only so much you can do.
0:29:45 > 0:29:48And now for the finishing touches.
0:29:48 > 0:29:50Dissolve arrowroot and sugar syrup
0:29:50 > 0:29:51to glaze the Charlotte.
0:29:51 > 0:29:54It's quite gloopy, jelly-like.
0:29:56 > 0:29:57Mmm, appetising.
0:29:59 > 0:30:01Here we go, Charlotte.
0:30:04 > 0:30:06It's like glue!
0:30:10 > 0:30:12Look at the gloop.
0:30:12 > 0:30:13It's like Ghostbusters.
0:30:27 > 0:30:30OK, bakers, one minute left, one minute, please.
0:30:40 > 0:30:44OK, bakers, time to stop fiddling with Charlotte now, the bake's over.
0:30:48 > 0:30:50All right, if you'd like to bring your gooey brains
0:30:50 > 0:30:53over to the judging table and stand away,
0:30:53 > 0:30:55let's just all stand away from them.
0:31:15 > 0:31:18We'll have a look at this one first, I mean, this one is not too bad.
0:31:18 > 0:31:21There are massive areas where the bavarois is coming through.
0:31:21 > 0:31:24This person didn't get the tight roll of the Swiss roll.
0:31:24 > 0:31:26It's a good distribution of fruit.
0:31:26 > 0:31:28But it's a little bit too much
0:31:28 > 0:31:29Swiss roll on the bottom.
0:31:31 > 0:31:33Tastes very good, don't you think so?
0:31:33 > 0:31:35It has got a good taste, that one.
0:31:35 > 0:31:40This one's quite nice - not much, if any, bavarois coming through at all,
0:31:40 > 0:31:41jam looks pretty good as well.
0:31:41 > 0:31:43Nice tight roll.
0:31:43 > 0:31:44Everything looks right on this one,
0:31:44 > 0:31:46whoever's made it should be very proud.
0:31:46 > 0:31:49This one, the jam looks OK in this one again,
0:31:49 > 0:31:50lots of bavarois coming through.
0:31:50 > 0:31:52Let's see how it is inside.
0:31:53 > 0:31:55The fruit's not very evenly
0:31:55 > 0:31:57distributed in this one.
0:31:57 > 0:32:01It's not a bad effort, it just needs to have more sponge on the top
0:32:01 > 0:32:02and more fruit inside.
0:32:02 > 0:32:06And finally, the last one, this has got issues, hasn't it?
0:32:06 > 0:32:08The jam is one of the biggest issues on that,
0:32:08 > 0:32:09the height is the other one.
0:32:09 > 0:32:11Yes, I think the Swiss roll
0:32:11 > 0:32:13hasn't got the same volume,
0:32:13 > 0:32:15it's a much smaller Swiss roll.
0:32:16 > 0:32:19I don't quite know where all the mousse has gone.
0:32:19 > 0:32:22The mousse is very solid.
0:32:22 > 0:32:24It has problems.
0:32:26 > 0:32:31Mary and Paul will now rank the bakes in reverse order.
0:32:31 > 0:32:36The person in fourth place is obviously this one.
0:32:37 > 0:32:38Oh, dear.
0:32:39 > 0:32:43Right, and in third place, here.
0:32:44 > 0:32:47Number two is this one.
0:32:47 > 0:32:49Frances, not bad, but you haven't covered all of it.
0:32:49 > 0:32:51And in first place...
0:32:51 > 0:32:54- Well done, Kimberley. - Well done, Kimberley.
0:32:54 > 0:32:56We couldn't find fault.
0:32:56 > 0:32:58Perfection, well done.
0:32:59 > 0:33:01Um, yay!
0:33:04 > 0:33:05It was nice.
0:33:05 > 0:33:08I think that was everything I expected, wasn't it?
0:33:10 > 0:33:12At least I was prepared for that,
0:33:12 > 0:33:15I knew I was going to come last.
0:33:15 > 0:33:17I got on the podium, the technical podium.
0:33:17 > 0:33:19And I got a silver,
0:33:19 > 0:33:23so, yes, that feels really good actually going into the Showstopper.
0:33:23 > 0:33:26Kimberley and Frances have done well in both challenges,
0:33:26 > 0:33:29Ruby and I have both had issues,
0:33:29 > 0:33:32so it's pretty much down to the Showstopper.
0:33:32 > 0:33:34It is win or home, pretty much.
0:33:38 > 0:33:42Bonjour, bakers, and welcome to your French Showstopper Challenge.
0:33:42 > 0:33:45Today, we would like you to make the most delicate
0:33:45 > 0:33:48and complex of cakes - the opera cake.
0:33:48 > 0:33:52Now, this traditionally consists of seven even layers of joconde sponge
0:33:52 > 0:33:55with buttercream, ganache, syrup and glaze
0:33:55 > 0:33:57representing the four acts of the opera,
0:33:57 > 0:34:00- or a sort of Cosi Fan Fruity, if you will.- Oh, she's good.
0:34:00 > 0:34:04Now, the flavours in your opera cake are entirely up to you,
0:34:04 > 0:34:09but Mary and Paul want the layers to be clearly defined,
0:34:09 > 0:34:11they want the sides to be even and, most important of all,
0:34:11 > 0:34:13when somebody looks at your opera cake...
0:34:13 > 0:34:15# ..they should break into song! #
0:34:15 > 0:34:18You've got two and a half hours to bake
0:34:18 > 0:34:20and present these opera marvels.
0:34:20 > 0:34:22So, ladies, on your marks...
0:34:22 > 0:34:24Get your funk on, Brunhildes!
0:34:24 > 0:34:25- # Bake!- Aaah!- #
0:34:30 > 0:34:32This is a bit of a crucial bake for me,
0:34:32 > 0:34:34but I'm not going to let that
0:34:34 > 0:34:38bother my train of thought, I'm just going to crack on.
0:34:38 > 0:34:41Opera cake is an elaborate French dessert, traditionally made up
0:34:41 > 0:34:45of thin sponge layered with coffee and chocolate filling.
0:34:45 > 0:34:49As always with these bakes, it's time. Time, time, time.
0:34:51 > 0:34:54Could there be anything that is more grand than an opera cake?
0:34:54 > 0:34:58First thing you see is that wonderful shiny top.
0:34:58 > 0:35:02The main thing is it's very fine layers all the way up,
0:35:02 > 0:35:05it's got to be sheer perfection.
0:35:05 > 0:35:09The bakers can go wrong on any level on an opera cake.
0:35:09 > 0:35:11Ooh, hello...
0:35:11 > 0:35:12'It's actually all about timing,'
0:35:12 > 0:35:15you've got to cool each layer down as you put it on.
0:35:15 > 0:35:18If you try and put cream on a warm sponge, it will melt,
0:35:18 > 0:35:21it's one of the hardest cakes to do properly.
0:35:21 > 0:35:23This is the chance to shine.
0:35:23 > 0:35:25Last-chance saloon.
0:35:28 > 0:35:32An opera cake's sponge layers are individually baked joconde sponge,
0:35:32 > 0:35:36made from stiffly beaten egg whites and ground almonds.
0:35:36 > 0:35:38So I'm just sieving my almonds,
0:35:38 > 0:35:40it's going to go in my joconde,
0:35:40 > 0:35:43and I measured out more than I need because I want to use
0:35:43 > 0:35:46the finest parts of them
0:35:46 > 0:35:49so the sponge is kept as light as possible.
0:35:51 > 0:35:53- Hello, Ruby.- Hi.
0:35:53 > 0:35:56Your opera cake, how is it different?
0:35:56 > 0:35:58The buttercream is made with an almond praline,
0:35:58 > 0:36:02and there's some saffron in it as well.
0:36:02 > 0:36:04Ruby's not only adding saffron
0:36:04 > 0:36:06to her almond praline
0:36:06 > 0:36:07French buttercream,
0:36:07 > 0:36:08she's also using it to flavour
0:36:08 > 0:36:10her syrup and her chocolate ganache.
0:36:10 > 0:36:13Why have you used saffron in this?
0:36:13 > 0:36:14I just like saffron.
0:36:14 > 0:36:17Saffron is going to be fighting with the chocolate,
0:36:17 > 0:36:20with the pralines, it's going to be fighting with everything,
0:36:20 > 0:36:23- are you actually going to taste it? - You'll get a bit of it.
0:36:23 > 0:36:24- Good luck.- Thank you.
0:36:29 > 0:36:32I'm folding the egg whites into the batter
0:36:32 > 0:36:35so that you're incorporating it as evenly as you can without losing
0:36:35 > 0:36:38too much of the volume that you've worked hard
0:36:38 > 0:36:40to get into the egg whites.
0:36:40 > 0:36:43The key to a successful opera cake is thin,
0:36:43 > 0:36:46perfectly even layers of sponge.
0:36:46 > 0:36:48I'm just weighing the mixture,
0:36:48 > 0:36:50so there's roughly the same amount in each tin,
0:36:50 > 0:36:53because I do have a tendency to dollop mixture into cake tins
0:36:53 > 0:36:54and hope for the best.
0:37:00 > 0:37:02These are probably going to go in now.
0:37:05 > 0:37:07BEEPING
0:37:09 > 0:37:10So, ganache.
0:37:10 > 0:37:12The ganache layer of the opera cake
0:37:12 > 0:37:15is usually made from dark chocolate,
0:37:15 > 0:37:18but Frances rarely sticks to the rule book.
0:37:18 > 0:37:20White chocolate sometimes is a little bit tricky to play with,
0:37:20 > 0:37:23cos it's got more sugar in, so I don't want it to burn
0:37:23 > 0:37:25so I'm just encouraging it to melt
0:37:25 > 0:37:28by putting it over a bain-marie rather than straight back in the pan
0:37:28 > 0:37:31so this way, I can control it a little bit more.
0:37:31 > 0:37:33Frances' white chocolate opera cake
0:37:33 > 0:37:35made with layers of lemon sponge
0:37:35 > 0:37:37and lavender buttercream is based
0:37:37 > 0:37:39on a different kind of opera.
0:37:39 > 0:37:41I'm creating a soap opera cake,
0:37:41 > 0:37:43so I'm using fresh flavours,
0:37:43 > 0:37:47lemon and then French lavender and a white chocolate ganache.
0:37:47 > 0:37:48So no carbolics?
0:37:48 > 0:37:50No carbolics, no Fairy liquid, no.
0:37:50 > 0:37:54- Lavender, such a pungent kick...- Yes. - ..that in something as delicate
0:37:54 > 0:37:57as an opera cake, I'm worried that that's going to overwhelm everything.
0:37:57 > 0:37:59The syrup itself is very strong.
0:37:59 > 0:38:00- Very body wash.- Yeah.
0:38:00 > 0:38:03But once it actually goes into the sponge
0:38:03 > 0:38:06and you've got the powerful sharp lemon buttercream,
0:38:06 > 0:38:09and the white chocolate and vanilla ganache, it tones it all down.
0:38:09 > 0:38:12- Lovely.- Sounds good.- Good luck, Frances.- Thank you very much indeed.
0:38:12 > 0:38:14Worst comes to the worst,
0:38:14 > 0:38:17we'll just add a rope, hang it in the shower, no bother.
0:38:17 > 0:38:19- Hello, Beca.- Hello.
0:38:19 > 0:38:21Can you tell us about your opera cake, please?
0:38:21 > 0:38:24My opera cake, I'm basing it on the flavours of banoffee.
0:38:24 > 0:38:26I've got two different types of buttercream,
0:38:26 > 0:38:27one will have caramel through it
0:38:27 > 0:38:29and one will have fresh bananas through it
0:38:29 > 0:38:33and then I'm going to do two layers of dark chocolate ganache.
0:38:33 > 0:38:36This sounds awful.
0:38:36 > 0:38:37Beca's banana and caramel
0:38:37 > 0:38:40buttercreams will be sandwiched
0:38:40 > 0:38:41with banana flavour sponge cakes
0:38:41 > 0:38:44and topped with even more banana.
0:38:44 > 0:38:47Is there any element of texture, something that's going to crack,
0:38:47 > 0:38:51something that's going to give more of a texture to the whole thing
0:38:51 > 0:38:53rather than just soft sponge all the way through and buttercream?
0:38:53 > 0:38:56There are banana chips, dried banana chips in the sponges.
0:38:56 > 0:38:59Are these banana chips which you've crushed or pureed?
0:38:59 > 0:39:02Yes, they're really hard and I've ground them down.
0:39:02 > 0:39:04- So you might get a bit of crunch off that.- Yeah.
0:39:04 > 0:39:07You don't really get much flavour from that, though.
0:39:07 > 0:39:10Well, that's why I'm adding banana essence in to help
0:39:10 > 0:39:12and that's why I'm using fresh bananas in the buttercream,
0:39:12 > 0:39:15so you are getting a fresh element in there.
0:39:15 > 0:39:18- Well, good luck, Beca.- Thank you very much.- See you in a little bit.
0:39:20 > 0:39:21While Beca, Ruby and Frances
0:39:21 > 0:39:24are sticking to the traditional elements of cake,
0:39:24 > 0:39:26ganache and buttercream...
0:39:26 > 0:39:29I'm just whipping up the egg whites now, I've put some lemon zest
0:39:29 > 0:39:31in there as well to really help with the lemon flavour.
0:39:31 > 0:39:34And then I've got a lemon syrup going on.
0:39:35 > 0:39:37I'm just gradually adding icing sugar,
0:39:37 > 0:39:40it needs to be thick but spreadable.
0:39:40 > 0:39:44Kimberley is experimenting with more unusual layers.
0:39:44 > 0:39:46And this is for the lime jelly,
0:39:46 > 0:39:49I'm just going to warm a little bit of the lime
0:39:49 > 0:39:52to dissolve the gelatine in, but keep most of it cold
0:39:52 > 0:39:54so it doesn't all have to cool down,
0:39:54 > 0:39:55it'll save me some time.
0:39:55 > 0:39:59Going to colour that lime green, so it shows up in the layers.
0:40:01 > 0:40:04Kimberley's jelly will sit in the middle of her chocolate opera cake,
0:40:04 > 0:40:06which also features a thick layer
0:40:06 > 0:40:08of dark tempered chocolate,
0:40:08 > 0:40:09passion fruit mousseline
0:40:09 > 0:40:11and a crisp polka dot topping.
0:40:11 > 0:40:13Tell us how you're going to decorate this opera cake.
0:40:13 > 0:40:20The plan is, time-permitting, to make some chocolate caramel twirls
0:40:20 > 0:40:22which I'll roll into a hoop
0:40:22 > 0:40:26and fill with truffles, if I can,
0:40:26 > 0:40:28but maybe just the twirls, it depends.
0:40:28 > 0:40:29How big are they going to be?
0:40:29 > 0:40:33I'm going to wrap them round a little...this.
0:40:33 > 0:40:35The truffles are going to go inside?
0:40:35 > 0:40:37Yeah, so it's going to be like a little hoop
0:40:37 > 0:40:39with a little ball of truffle inside.
0:40:39 > 0:40:41It's all very enterprising, isn't it?
0:40:41 > 0:40:44You're going to be a very busy girl, aren't you?
0:40:44 > 0:40:46Sing me your ingredients, Beca.
0:40:46 > 0:40:48- # Banana, banana!- Banana!
0:40:48 > 0:40:53- # But isn't it sponge...- Sponge! - ..and then banana?
0:40:53 > 0:40:55# Sponge, chocolate buttons
0:40:55 > 0:40:58- # Chocolate buttons! - Chocolate buttons!- Caramel
0:40:58 > 0:41:01# Ground up something or other I don't know what that is
0:41:01 > 0:41:04- # It's ground banana chips! - Ground banana chips!- #
0:41:11 > 0:41:13I'm not sure if I'm on track.
0:41:13 > 0:41:18We've only got an hour and a half left, there's so much to do.
0:41:18 > 0:41:22Before the challenge was given, I'd never made an opera cake,
0:41:22 > 0:41:24but it's something that I've come to quite like, even though
0:41:24 > 0:41:28it's quite a fiddly thing, which is not usually what I go for.
0:41:36 > 0:41:37Number three is about to come out.
0:41:41 > 0:41:44I am taking over cake corner.
0:41:45 > 0:41:47Mine. All mine.
0:41:50 > 0:41:53Some fascinating flavours going on, what we saw with Kimberley,
0:41:53 > 0:41:55she's going for the passion fruit and lime,
0:41:55 > 0:41:57if I was going to do it, I'd probably go down that route too.
0:41:57 > 0:41:59I think she knows exactly what she's doing.
0:41:59 > 0:42:02If everything goes to plan, she'll be all right.
0:42:02 > 0:42:04Frances, she's gone for the lavender.
0:42:04 > 0:42:06Now, I have a bit of an issue with this,
0:42:06 > 0:42:10that lavender could kill or make that dish.
0:42:10 > 0:42:15She's trying to make it very French. It could do well.
0:42:15 > 0:42:17Beca's banoffee pie.
0:42:17 > 0:42:19What I'm worried about is that banana flavour,
0:42:19 > 0:42:22she's using banana essence, which I've never used before.
0:42:22 > 0:42:24She's made wonderful caramel,
0:42:24 > 0:42:26her sponges are good,
0:42:26 > 0:42:29but are those layers going to have style and class?
0:42:29 > 0:42:33Now, Ruby. She's making praline but she's also using chocolate,
0:42:33 > 0:42:36using saffron as well, I'm not quite sure against those other
0:42:36 > 0:42:39flavours what that'll bring to the table at all, you know.
0:42:39 > 0:42:44She's usually so good on her flavours, it could work.
0:42:45 > 0:42:49This is for the syrup that you brush the sponges with.
0:42:49 > 0:42:51Put a bit of saffron in there for good measure.
0:42:51 > 0:42:54Just to spite Paul, who thinks it's not going to work.
0:42:57 > 0:43:00The opera cake story began in Paris,
0:43:00 > 0:43:03with the opening of the beautiful Palais Garnier,
0:43:03 > 0:43:05the famous opera house.
0:43:05 > 0:43:08It was the most expensive building to be constructed
0:43:08 > 0:43:12in the reign of Napoleon Bonaparte III, in 1875.
0:43:15 > 0:43:17The opulent auditorium,
0:43:17 > 0:43:20holding almost 2,000 seats in four gold tiers,
0:43:20 > 0:43:24was a place for the French aristocracy to see and be seen.
0:43:25 > 0:43:29'The decadence and design influenced French patisserie too,
0:43:29 > 0:43:32'giving birth to this iconic dessert.'
0:43:32 > 0:43:34Chef, who invented the opera cake?
0:43:34 > 0:43:37The opera cake was invented
0:43:37 > 0:43:39by Monsieur Dalloyau.
0:43:39 > 0:43:41Dalloyau.
0:43:41 > 0:43:44In 1955, for le Grand Opera Garnier, in Paris.
0:43:44 > 0:43:47So that's why the name for the cake.
0:43:47 > 0:43:50There's a lot of coffee, chocolate, inside.
0:43:50 > 0:43:54Yeah, they decide to combine the chocolate and the coffee
0:43:54 > 0:43:57to have a contrast between the bittersweetness
0:43:57 > 0:43:59and also the acidity of the coffee,
0:43:59 > 0:44:02so that's why and also to keep awake.
0:44:02 > 0:44:05Oh, I see, so the caffeine in the coffee keeps people awake
0:44:05 > 0:44:07if it's a very long opera.
0:44:07 > 0:44:10And also, if you're looking at the layers, so the layers
0:44:10 > 0:44:15are really thin and remind of the inside of the opera, all the seats.
0:44:15 > 0:44:16- Layers by layers.- Oh!
0:44:16 > 0:44:21Now, I notice this one, a little bit different. We're missing something.
0:44:21 > 0:44:24Yeah, because I wanted to show you,
0:44:24 > 0:44:26the name of the opera cake how to write on it.
0:44:26 > 0:44:28And you want me to do that?
0:44:28 > 0:44:29I would like, yes.
0:44:29 > 0:44:32- Right, OK, now...- Yeah.
0:44:32 > 0:44:34It's a bit like a fruit,
0:44:34 > 0:44:37a rather stout fruit.
0:44:37 > 0:44:41Oh, don't shout at me please, chef.
0:44:41 > 0:44:42Oh, no, it's a Z!
0:44:42 > 0:44:45What's happening? Hang on, there we go.
0:44:45 > 0:44:46That's weak.
0:44:46 > 0:44:48- Yeah, it's not really easy, you know.- No!
0:44:48 > 0:44:52No, it's fine, the most important question is can you read it,
0:44:52 > 0:44:54- yes or no?- Yes.
0:44:54 > 0:44:56- So the job is there.- Job's done.
0:44:56 > 0:44:58Good.
0:45:00 > 0:45:04Bakers, that's halfway, you're halfway through the opera.
0:45:04 > 0:45:10I'm going to start my construction because I will feel better
0:45:10 > 0:45:15in my soul knowing that I've got something together.
0:45:15 > 0:45:18Precision is key.
0:45:18 > 0:45:21I'm going to assemble the cake in the frame because it helps keep the
0:45:21 > 0:45:23shape and it helps when I'm piping
0:45:23 > 0:45:25and the buttercream gives me a neater finish,
0:45:25 > 0:45:28so I may not need to trim much off on some of the sides.
0:45:28 > 0:45:31Each layer should be equally thin and even.
0:45:31 > 0:45:34I just want to get the buttercream really levelled,
0:45:34 > 0:45:37because when I made one at home, somehow the buttercream
0:45:37 > 0:45:40was at a very steep incline towards one side of the cake.
0:45:46 > 0:45:50This is a banana buttercream.
0:45:56 > 0:45:58This is the middle layer of ganache,
0:45:58 > 0:46:01there's still one more layer of sponge, buttercream and chocolate
0:46:01 > 0:46:05to go on, I'm just going to put it in the freezer for five minutes.
0:46:05 > 0:46:08By firming up the individual elements,
0:46:08 > 0:46:11the bakers can build the distinct layers of their opera cake.
0:46:14 > 0:46:16This is the top layer, the decorative layer.
0:46:16 > 0:46:19I'm going to pour my tempered chocolate over the top
0:46:19 > 0:46:24so that you turn it over, you should get a kind of polka dot effect.
0:46:24 > 0:46:29You are the only person in the room going for the soap opera cake.
0:46:29 > 0:46:32I'm very proud of you and your wordplay skills, always.
0:46:32 > 0:46:35I love a soap opera.
0:46:35 > 0:46:38Are you going to be moulding Dot Cotton?
0:46:38 > 0:46:39All right, Pat?
0:46:39 > 0:46:42Frank. Janine!
0:46:42 > 0:46:44- Janine!- Janine!
0:46:44 > 0:46:46SHE HUMS EASTENDERS' THEME
0:46:48 > 0:46:52Lady bakers, you have got half an hour to get your fans
0:46:52 > 0:46:56and binoculars ready, you're going to the opera in 30 minutes.
0:46:56 > 0:46:58Really?
0:47:09 > 0:47:11Get the buttercream layers very even.
0:47:11 > 0:47:14Oh, I know, but they're not going to be, I can feel it.
0:47:16 > 0:47:19- What's going on?- Everything.
0:47:19 > 0:47:22Oh, my days, it's beyond multitasking, isn't it?
0:47:22 > 0:47:23It's a new level.
0:47:23 > 0:47:25- It's uber-tasking. - It's a whole new level.
0:47:31 > 0:47:34Tempering white chocolate and I'm doing a ganache
0:47:34 > 0:47:37and I'm assembling my cake. Oh, God.
0:47:44 > 0:47:47So this is my ganache,
0:47:47 > 0:47:49I'm adding a dash of lavender.
0:47:52 > 0:47:55I'm going to put some crushed banana chips
0:47:55 > 0:47:58for a little bit of added texture.
0:47:58 > 0:48:01It's looking OK, not perfect, but you know...
0:48:07 > 0:48:09What opera is your cake?
0:48:09 > 0:48:10What's a tragedy?
0:48:18 > 0:48:22One minute, bakers, let there be a wailing and ganaching, one minute.
0:48:22 > 0:48:24You're brave to do it by eye, Kimberley.
0:49:05 > 0:49:08THEY HARMONISE
0:49:08 > 0:49:11These slightly chubby ladies have sung, bakers,
0:49:11 > 0:49:13which means opera's finished.
0:49:13 > 0:49:19Time to move your cakes to the end of your benches, please. It's over.
0:49:46 > 0:49:48For one of these bakers,
0:49:48 > 0:49:51this will be the last time they face Mary and Paul.
0:49:57 > 0:49:59There's no more I can do,
0:49:59 > 0:50:02hopefully, the flavours are going
0:50:02 > 0:50:03to go down well with them.
0:50:03 > 0:50:05So, yeah, everything crossed.
0:50:08 > 0:50:11We knew you were arty anyway, but I mean, that looks very, very good.
0:50:11 > 0:50:13The shine you've got on that ganache as well is good.
0:50:13 > 0:50:16We can actually see the layers separately
0:50:16 > 0:50:20and these lovely sharp edges, it does look very professional.
0:50:33 > 0:50:36I think the flavour's OK,
0:50:36 > 0:50:38I'm not getting the lavender,
0:50:38 > 0:50:41so I then question why was the lavender there in the first place.
0:50:41 > 0:50:43- It could do with more lemon. - More lemon?
0:50:43 > 0:50:45Yeah, needs more of a zing to it.
0:50:45 > 0:50:47It just needs a sharpness.
0:50:47 > 0:50:49It's quite sickly sweet when you go through the layers.
0:50:49 > 0:50:53Considering the way it looks, I didn't expect it to taste like that.
0:50:53 > 0:50:56Again, concentrate on your flavours.
0:50:56 > 0:50:57Yeah.
0:50:59 > 0:51:01I'm happy with what I did.
0:51:01 > 0:51:03In terms of elements,
0:51:03 > 0:51:04I got them all in and I hadn't even
0:51:04 > 0:51:06been able to do that in practice.
0:51:06 > 0:51:09So I did what I set out to do, for the most part.
0:51:09 > 0:51:13The decoration's unusual, it's sort of modern.
0:51:13 > 0:51:16It's very effective and very different.
0:51:16 > 0:51:19It's a shame about the lustre on the top, the sheen's gone.
0:51:19 > 0:51:21It's quite matt. The layers are defined.
0:51:24 > 0:51:26It's always a bit of a problem
0:51:26 > 0:51:29when you put tempered chocolate on the top, because of that reason,
0:51:29 > 0:51:31as soon as you put any pressure on it,
0:51:31 > 0:51:34anything that's soft underneath will just fall out.
0:51:35 > 0:51:38All you get actually in flavour is dark chocolate.
0:51:38 > 0:51:41You know there's something in there that's citrus, the problem is
0:51:41 > 0:51:44you couldn't identify it in a million years, and that's because
0:51:44 > 0:51:47the dark chocolate is so strong, it's the overwhelming flavour.
0:51:47 > 0:51:53But you've certainly got some lovely textures there amongst the flavours.
0:51:53 > 0:51:54OK.
0:52:04 > 0:52:06Why can I not work at the same pace
0:52:06 > 0:52:07as normal people?
0:52:07 > 0:52:09I feel like I'm going full speed
0:52:09 > 0:52:12and then, somehow, I'm just behind everyone.
0:52:12 > 0:52:15I just feel disappointed, just so disappointed.
0:52:15 > 0:52:18Yeah, I mean, there are issues with it, you know that,
0:52:18 > 0:52:21you've got a nice shine on it, which is good.
0:52:21 > 0:52:24I can clearly see the various layers,
0:52:24 > 0:52:27not quite perfect on the side
0:52:27 > 0:52:29and I like to see that sharp edge.
0:52:35 > 0:52:38I like the praline in there.
0:52:39 > 0:52:41Gives us just a little bit of crunch
0:52:41 > 0:52:46because just the almond sponge and the creams can be awfully boring.
0:52:46 > 0:52:49As a whole thing together, the textures are great,
0:52:49 > 0:52:51the saffron does come through.
0:52:51 > 0:52:53Well, it certainly does to me,
0:52:53 > 0:52:55tastes very, very good,
0:52:55 > 0:52:58but it hasn't quite got the finish that I would like to see.
0:53:07 > 0:53:09I've always given it my all,
0:53:09 > 0:53:10I just want them
0:53:10 > 0:53:12to like the taste of it,
0:53:12 > 0:53:14that's the one thing I want them to do.
0:53:14 > 0:53:17Cos I know I can and they know that I can deliver on taste.
0:53:18 > 0:53:21You can see the layers, although the layers do look a bit awkward,
0:53:21 > 0:53:24I mean, they do look very thick, especially the sponge,
0:53:24 > 0:53:27- they should be quite thin and delicate.- Thinner... OK.
0:53:38 > 0:53:41To me, it is very, very sweet.
0:53:43 > 0:53:44It's not banana,
0:53:44 > 0:53:48it's...artificial banana.
0:53:48 > 0:53:50That's what it tastes like and it's a gravelly banana.
0:53:50 > 0:53:54It's quite grainy in the caramel as well.
0:53:54 > 0:53:56I wondered how you'd get that banana coming through
0:53:56 > 0:53:59and it just isn't coming through.
0:53:59 > 0:54:02- It's a shame, thank you very much, Beca.- Thank you.
0:54:13 > 0:54:15When we went into this particular challenge,
0:54:15 > 0:54:18we thought that Frances and also Kimberley were doing very well.
0:54:18 > 0:54:19Let's start with Frances,
0:54:19 > 0:54:22cos she did achieve that good shine on the top, didn't she?
0:54:22 > 0:54:24- Oh, she did.- And the great layers. - And the great layers.
0:54:24 > 0:54:27I mean, that was the one that your eye went to,
0:54:27 > 0:54:30we wanted a different opera cake and that was different.
0:54:30 > 0:54:33It looks great, but does it taste as good as it looks?
0:54:33 > 0:54:36- No.- Too sweet for my taste.
0:54:36 > 0:54:38And on the opposite side of the opera cake coin,
0:54:38 > 0:54:41this you said tasted too bitter, Kimberley's.
0:54:41 > 0:54:44She chose two flavours, passion fruit and lime.
0:54:44 > 0:54:47Two powerhouses when it comes to flavouring,
0:54:47 > 0:54:49both those two will bring a lot to the table,
0:54:49 > 0:54:51but it was going to lose every step of the way
0:54:51 > 0:54:53with a very rich bitter chocolate.
0:54:53 > 0:54:56The bottom end of the spectrum, obviously Beca and Ruby.
0:54:56 > 0:54:58Let's look at Ruby, it's not been a great challenge,
0:54:58 > 0:55:01- has she done enough?- If I had the choice of any one of these four,
0:55:01 > 0:55:03I'd probably go for the flavour of that.
0:55:03 > 0:55:06The textures were good too, you had that praline running through it.
0:55:06 > 0:55:09- It's just unfortunate it looks the way it does.- What about Beca's?
0:55:09 > 0:55:11I actually quite like the way it looks, if I'm honest,
0:55:11 > 0:55:14but the whole texture thing and flavour, no.
0:55:14 > 0:55:17You wouldn't really know that there's banana in there
0:55:17 > 0:55:22and it is just sweet and the actual sponge itself is very dry.
0:55:22 > 0:55:24I do feel for whoever goes - it's very, very tough,
0:55:24 > 0:55:26leaving at the semi-final stage.
0:55:43 > 0:55:46As you know, bakers, every week Mel and I get
0:55:46 > 0:55:48to alternate the role of good cop, bad cop.
0:55:48 > 0:55:51I get the nice part today, I get to award Star Baker,
0:55:51 > 0:55:53and this week's Star Baker goes to someone
0:55:53 > 0:55:56who's really plumbed the depths of the human brain,
0:55:56 > 0:55:59and they don't half do a bad sponge version as well.
0:55:59 > 0:56:01Kimberley, congratulations, you're Star Baker.
0:56:01 > 0:56:03ALL: Well done.
0:56:03 > 0:56:04APPLAUSE
0:56:04 > 0:56:09And congratulations to all four of you for reaching the semi-final.
0:56:09 > 0:56:15As you know, this is a very tough one, and I'm afraid the person
0:56:15 > 0:56:20who will not be joining us for the final next week is...
0:56:26 > 0:56:27..Beca.
0:56:27 > 0:56:29We're very sorry, Beca.
0:56:29 > 0:56:31Come on, give us a big old hug, Beca.
0:56:31 > 0:56:34- You'll be very sorely missed, darling.- Thank you.
0:56:34 > 0:56:36THEY SOB
0:56:37 > 0:56:41- Well done, darling, you should be very proud.- Well done, love.
0:56:45 > 0:56:48I don't think I need to say how upset I am, but...
0:56:55 > 0:56:58..I know that, in time, I'll be really proud of myself
0:56:58 > 0:57:01to get to this point, I think it's just
0:57:01 > 0:57:07so, so close to the final and, you know, we've done so much
0:57:07 > 0:57:09and I've learnt so much,
0:57:09 > 0:57:12but it's just been the most amazing experience as well.
0:57:18 > 0:57:19Well done.
0:57:19 > 0:57:22'It's always sad when you've got to say farewell,'
0:57:22 > 0:57:26she'd got so far, she'd had some very good bakes,
0:57:26 > 0:57:30but today, sadly, her opera cake
0:57:30 > 0:57:34just didn't have the flavour we were looking for.
0:57:34 > 0:57:36You, missus.
0:57:36 > 0:57:39It must have been so close between us, I just can't imagine.
0:57:39 > 0:57:42I think deep down I'm really excited
0:57:42 > 0:57:44about getting through to the final,
0:57:44 > 0:57:47but it might take a while for me to come to terms with it,
0:57:47 > 0:57:50I just hope I come to terms with it before next weekend.
0:57:50 > 0:57:52Oh, my God, I'm in the final!
0:57:52 > 0:57:58I'm in the final from biscuit towers toppling over, I know...
0:57:58 > 0:58:02Oh, Lord, I actually can't quite believe it.
0:58:02 > 0:58:05I was hoping for it so much and now it's actually happened.
0:58:06 > 0:58:08I'm through to the finals!
0:58:08 > 0:58:11'Yeah! Congratulations!
0:58:11 > 0:58:14'Wow! That's my girl!'
0:58:15 > 0:58:17Next time...
0:58:17 > 0:58:21Oh, the pressure gauge has hit three tiers high.
0:58:21 > 0:58:22..it's the final...
0:58:22 > 0:58:25Right, this is the crucial test.
0:58:25 > 0:58:27..and the three remaining bakers...
0:58:27 > 0:58:28No!
0:58:28 > 0:58:30..face three final challenges...
0:58:30 > 0:58:33- It's the battle of the baskets, isn't it?- It is.
0:58:33 > 0:58:34Spoon, spoon, spoon.
0:58:36 > 0:58:38- Oh, God.- What?
0:58:38 > 0:58:39No, it's fine.
0:58:39 > 0:58:41'..but who will be crowned champion?'
0:58:41 > 0:58:43The winner is...
0:58:47 > 0:58:49Subtitles by Red Bee Media Ltd