0:00:02 > 0:00:04Welcome back to Bake Off, where 12 bakers have become three.
0:00:04 > 0:00:08They have survived 27 challenges and have lived to tell the tale.
0:00:08 > 0:00:11Whereas we can't even get off this boat. Help us.
0:00:11 > 0:00:14BOTH: Welcome to the final of The Great British Bake Off.
0:00:14 > 0:00:17- Oh!- Just pull it. - Oh, it's me rowlocks.
0:00:18 > 0:00:22'Thousands of people applied to take part in this year's Bake Off.
0:00:24 > 0:00:28'Just 12 were chosen to bare their baking souls
0:00:28 > 0:00:30'at the gingham altar.'
0:00:30 > 0:00:33- We know how to bake, don't we? - We do. The only thing we know!
0:00:33 > 0:00:35'Some reached for the stars...'
0:00:35 > 0:00:38Come on, Diane. High-five me.
0:00:38 > 0:00:39MARY: A sheer joy to look at.
0:00:39 > 0:00:42That is absolutely fantastic.
0:00:42 > 0:00:44It's what I call a Showstopper.
0:00:44 > 0:00:46'..others crashed to Earth.'
0:00:46 > 0:00:47Everything's gone wrong.
0:00:47 > 0:00:50- 'There were burnouts...' - Absolutely no idea.
0:00:50 > 0:00:52'..there were meltdowns...'
0:00:52 > 0:00:53No, no, no, no, you can't...
0:00:53 > 0:00:56'There were triumphs, trials...'
0:00:56 > 0:00:58- What's in that egg white? - Lavender.- Lavender?!
0:00:58 > 0:01:00'..and disasters...'
0:01:00 > 0:01:02I don't know why I'm crying over cake.
0:01:02 > 0:01:04'..along the way to last week's semifinal...'
0:01:04 > 0:01:05Flippin' heck.
0:01:05 > 0:01:08This is looking all right, isn't it? I'm quite happy with this one.
0:01:08 > 0:01:10'..when it was Chetna, the queen of flavours,
0:01:10 > 0:01:12'who didn't quite make it to the bitter end.'
0:01:12 > 0:01:15It's one of the best experiences of my life.
0:01:17 > 0:01:20'Now it's a final festival finale
0:01:20 > 0:01:23'as friends and family gather to find out
0:01:23 > 0:01:25'if Richard, Nancy or Luis
0:01:25 > 0:01:28'will be crowned the winner of The Great British Bake Off.'
0:01:29 > 0:01:31- It feels like home. - THEY CHUCKLE
0:01:59 > 0:02:02Just three bakes remain for Nancy, Luis and Richard.
0:02:04 > 0:02:06Richard's positivity and precision
0:02:06 > 0:02:09have seen him break a Bake Off record.
0:02:09 > 0:02:13He's been Star Baker an unprecedented five times.
0:02:13 > 0:02:15How can you compete against somebody
0:02:15 > 0:02:17that's had Star Baker that many times?
0:02:17 > 0:02:20You know what I mean? He's just been on a complete roll.
0:02:20 > 0:02:23As the weeks have gone on, he's grown from strength to strength.
0:02:23 > 0:02:26Nancy is the queen of consistency.
0:02:26 > 0:02:29Since her Star Baker turn in cake week, her wealth of experience
0:02:29 > 0:02:32and cool head have kept her near the top of the pack.
0:02:32 > 0:02:35I don't think she's had a bad weekend
0:02:35 > 0:02:37in the whole time we've been doing this.
0:02:37 > 0:02:39When we're trying each other's bakes,
0:02:39 > 0:02:42her bakes are the ones I go to, and that's the best compliment
0:02:42 > 0:02:44I can pay her, because I love her baking.
0:02:44 > 0:02:46Luis' ideas have seen him excel.
0:02:46 > 0:02:48Despite winning Star Baker just once,
0:02:48 > 0:02:51his imagination and artistry have produced some of
0:02:51 > 0:02:53the most stunning bakes ever to grace the gingham.
0:02:53 > 0:02:57The brief this week is bold, in your face, and that is Luis.
0:02:57 > 0:03:00I think Luis's had his eye on the prize since week one.
0:03:00 > 0:03:02HE EXHALES
0:03:10 > 0:03:11Good morning, bakers.
0:03:11 > 0:03:13It's the final! Congratulations for making it.
0:03:13 > 0:03:15Now, for your last Signature Challenge,
0:03:15 > 0:03:17Paul and Mary would very much... Hello.
0:03:17 > 0:03:20..would very much like you to make Viennoiserie.
0:03:20 > 0:03:22Now, these can include things like pains au chocolat,
0:03:22 > 0:03:24Danish pastries, whatever you fancy.
0:03:24 > 0:03:27Paul and Mary would like you to make two different types
0:03:27 > 0:03:30of Viennoiserie, please. You've got three-and-a-half hours.
0:03:30 > 0:03:32- On your marks...- Get set...
0:03:32 > 0:03:33BOTH: Bake!
0:03:37 > 0:03:41It does feel weird that this is the last Signature I'll ever do.
0:03:41 > 0:03:43I just saw the Bake Off as a bit of a challenge, really,
0:03:43 > 0:03:46but, crikey, you never think you're going to get here.
0:03:46 > 0:03:49It's really weird that there's only three of us in the tent,
0:03:49 > 0:03:51so I pretend that the tent's full and everybody's in here,
0:03:51 > 0:03:53and they're all behind me.
0:03:53 > 0:03:55It's all very well practising at home,
0:03:55 > 0:03:58but you get here on the day of the final, the tension,
0:03:58 > 0:04:02the worry, with the other two either side of you, the pressure's on.
0:04:03 > 0:04:05Viennoiserie is something
0:04:05 > 0:04:07that was part of my professional career for over 30 years,
0:04:07 > 0:04:10and actually to master is extremely difficult.
0:04:10 > 0:04:12If they're going to go for a pastry like a pain au chocolat
0:04:12 > 0:04:15or a croissant, they've got to get the lamination,
0:04:15 > 0:04:16they've got to get the flake.
0:04:16 > 0:04:18If they're going to go for an enriched bread,
0:04:18 > 0:04:21they've got to get the bounce inside that beautiful little roll.
0:04:22 > 0:04:24- Morning.- Good morning, Luis.
0:04:24 > 0:04:26Tell us about your Viennoiserie.
0:04:26 > 0:04:29I'm making chaussons, which are apple, walnut,
0:04:29 > 0:04:31raisin and a sprinkling of Cheshire cheese.
0:04:31 > 0:04:34- What's the other one?- I'm doing a pain au...white chocolate.
0:04:34 > 0:04:36I love that.
0:04:36 > 0:04:39- FRENCH ACCENT:- "Pain au..." - CASUAL ENGLISH:- "..white chocolate!" - I can't do French!
0:04:39 > 0:04:41- Chocolat blanc.- Chocolate blanc.
0:04:41 > 0:04:44Luis' chaussons will be shaped like mini pasties,
0:04:44 > 0:04:46and his pains au...white chocolate will be filled
0:04:46 > 0:04:48with fresh raspberries and cream cheese.
0:04:48 > 0:04:51I'll put a block of white chocolate in there, do the first roll,
0:04:51 > 0:04:54then I pipe a row of cream cheese, put a row of raspberries on
0:04:54 > 0:04:56and do the second roll,
0:04:56 > 0:04:58so you end up with two cores running through it.
0:04:58 > 0:05:01So the raspberries are cooked within the dough? That sounds interesting.
0:05:01 > 0:05:03- You've got to nail it. - OK, I'm going to try.
0:05:03 > 0:05:06- Good luck.- Good luck, Luis. - Great, thank you.
0:05:07 > 0:05:09I let the machine do as much work as I can
0:05:09 > 0:05:13because I just haven't got the power to pummel it around,
0:05:13 > 0:05:15and then I just finish it off to make it look smooth.
0:05:15 > 0:05:18- Morning, Nancy! - Morning, how are you?
0:05:18 > 0:05:19- I'm your male judge.- Yes.
0:05:19 > 0:05:22Can you tell me about your Viennoiserie, please?
0:05:22 > 0:05:25I'm going to do an almond and raspberry croissant,
0:05:25 > 0:05:29and I'm doing a lemon and apple kite.
0:05:29 > 0:05:32It's a fairly classic Danish pastry, that one,
0:05:32 > 0:05:33but it's the filling that's different.
0:05:33 > 0:05:36The filling... I'm doing a frangipane disc at the bottom
0:05:36 > 0:05:40and then very thinly sliced apple with the skin still on.
0:05:40 > 0:05:42Bit like a Normandy apple tart in a Danish pastry.
0:05:42 > 0:05:44Yes.
0:05:46 > 0:05:49Nancy's apple-filled kites will be drizzled with lemon icing,
0:05:49 > 0:05:53and her croissant will be flavoured with freeze-dried raspberry powder -
0:05:53 > 0:05:55a new departure for Nancy.
0:05:55 > 0:05:57Christmas time, because you make a batch of croissants,
0:05:57 > 0:06:00there's no point making them other times, because they don't get eaten.
0:06:00 > 0:06:02How do you have time at Christmas to make croissants?
0:06:02 > 0:06:06Now I can do them in three-and-a-half hours, it's not a problem.
0:06:06 > 0:06:08Unlike Luis and Nancy's Viennoiserie,
0:06:08 > 0:06:10which can be formed with the same mixture,
0:06:10 > 0:06:13Richard's require him to make two different doughs.
0:06:13 > 0:06:15- MARY:- What are you up to?
0:06:15 > 0:06:17- I'm doing pains au laits. - MEL: What are pains au laits?
0:06:17 > 0:06:20- Milk breads.- Oh, pains au lait! FRENCH ACCENT: Pains au lait.
0:06:20 > 0:06:23- Sorry, I speak French a bit London. - It's good.
0:06:23 > 0:06:26They were the reason why I first wanted to get into baking as a kid.
0:06:26 > 0:06:28We used to have them on holiday in France.
0:06:28 > 0:06:30They might be a bit simple for a final day
0:06:30 > 0:06:34- but I really just wanted to do the thing that I love the most. - It's a Signature Bake.- Exactly.
0:06:34 > 0:06:36Richard's also making a laminated dough
0:06:36 > 0:06:38to create pains au chocolat with candied pears.
0:06:38 > 0:06:42His humble pains au lait will be sprinkled with pearl sugar.
0:06:42 > 0:06:44This is very simple. Too simple, maybe.
0:06:44 > 0:06:46We'll have to wait and see,
0:06:46 > 0:06:47but it has to be absolute perfection.
0:06:47 > 0:06:50- It's a dangerous thing to do in the final.- Yeah.
0:06:52 > 0:06:54You see, these men have got lots of muscles and things,
0:06:54 > 0:06:56and they can pummel dough around,
0:06:56 > 0:06:58so I think I should be given an extra half hour.
0:06:58 > 0:07:01As all the finalists' doughs contain yeast,
0:07:01 > 0:07:04they'll need to be kneaded well to build up the gluten.
0:07:04 > 0:07:07In essence, I'm making a bread dough.
0:07:07 > 0:07:09So, you can start to see through it when you pull it out,
0:07:09 > 0:07:12and that's the gluten activated.
0:07:12 > 0:07:15It's almost there. I mean, it feels nice and tight now.
0:07:15 > 0:07:17Right, that's that done.
0:07:17 > 0:07:20The doughs will then need plenty of proving time to develop the layers.
0:07:20 > 0:07:23This needs to rise to the top of the bowl,
0:07:23 > 0:07:26so I'm going to put it in the proving drawer for 20 minutes.
0:07:26 > 0:07:30His dough proving, Luis can start to prepare the vital ingredient
0:07:30 > 0:07:32of laminated pastry - butter.
0:07:35 > 0:07:38Get all the frustration out on this today, I think.
0:07:38 > 0:07:41I need to get it out to a rectangle so I can use it in the dough.
0:07:46 > 0:07:49Luis and Nancy are folding in their cold butter
0:07:49 > 0:07:51the traditional way, as a single sheet.
0:07:51 > 0:07:53You want the dough slightly bigger than the butter
0:07:53 > 0:07:55because you need to seal it in.
0:07:55 > 0:07:56And then cut the butter...
0:07:59 > 0:08:01That up there and then fold that over.
0:08:01 > 0:08:03So, that's the start of lamination.
0:08:03 > 0:08:05You've got dough, butter, dough, butter.
0:08:05 > 0:08:08But to make his pains au chocolat, Richard thinks he's found a shortcut.
0:08:08 > 0:08:11Normally, if you make this sort of pastry, you do it overnight,
0:08:11 > 0:08:13but because we're limited for time,
0:08:13 > 0:08:16I didn't think I'd be able to do it with frozen or really cold butter,
0:08:16 > 0:08:19so I've creamed it instead, so I can move it about.
0:08:19 > 0:08:23I think the idea that he's brushing butter on between each turn
0:08:23 > 0:08:26and chilling it down could make it too bready for me.
0:08:26 > 0:08:29Hopefully, I'll get away with it, and Paul will be over the moon.
0:08:29 > 0:08:32Now I've got to do a series of turns
0:08:32 > 0:08:34but they have to rest in between each one.
0:08:34 > 0:08:38Bar Richard's pains au lait, it's all about the layers.
0:08:38 > 0:08:41Realistically - final, Signature? They all have to be perfect.
0:08:41 > 0:08:44I'm just giving it one last fold before I end up shaping it.
0:08:44 > 0:08:48I'm just trying to make sure my layers don't lose their layeriness.
0:08:48 > 0:08:50There, so that can sit now.
0:08:50 > 0:08:53Normally, you'd leave it for 30 minutes between rollings,
0:08:53 > 0:08:57so I'm just whacking mine in the freezer for ten minutes,
0:08:57 > 0:08:58just to firm up the butter,
0:08:58 > 0:09:01because you don't want melted butter oozing out the edge.
0:09:05 > 0:09:07One hour remaining.
0:09:07 > 0:09:09Cor, that is going down, innit?!
0:09:09 > 0:09:12Pastry rested, Richard, Luis and Nancy can start to shape
0:09:12 > 0:09:14and fill both batches of their Viennoiseries.
0:09:14 > 0:09:18This is freeze-dried fruit powder.
0:09:18 > 0:09:21Real fruit, it's far too wet. You couldn't work with it,
0:09:21 > 0:09:24because if you have a wet filling around where a dough cooks,
0:09:24 > 0:09:25it stays waxy.
0:09:25 > 0:09:27It's not a good day to have a disaster, I don't think.
0:09:27 > 0:09:31I must admit, pains au chocolat aren't my speciality,
0:09:31 > 0:09:33but they don't look too bad, do they?
0:09:37 > 0:09:39Not putting you off, am I?
0:09:39 > 0:09:41No, not at all. You're trying to learn from me, aren't you?
0:09:41 > 0:09:42Oh, yeah.
0:09:42 > 0:09:44- Is this man bothering you?- Yeah.
0:09:44 > 0:09:46Right, Paul, we've told you,
0:09:46 > 0:09:49there needs to be a metre between you and all the contestants.
0:09:49 > 0:09:51Remember the legal ruling?
0:09:51 > 0:09:54The tricky bit now is getting them to prove quickly.
0:09:54 > 0:09:55They're actually very cold,
0:09:55 > 0:09:57so I need them to get back up to temperature
0:09:57 > 0:09:59and get the yeast working.
0:09:59 > 0:10:02If the butter in their pastry melts, the lamination will be ruined,
0:10:02 > 0:10:05so Luis and Nancy are proving theirs at room temperature.
0:10:05 > 0:10:07They need about 25 minutes to cook,
0:10:07 > 0:10:09so I'm just going to let them prove as long as I can
0:10:09 > 0:10:11before I put them in the oven.
0:10:11 > 0:10:13But for his pains au chocolat,
0:10:13 > 0:10:15Richard is opting for the warming drawer.
0:10:15 > 0:10:18We've had to find a way of laminating them in under a day.
0:10:18 > 0:10:21While I'm sure that way exists, and Paul knows exactly what it is,
0:10:21 > 0:10:24the rest of us have got to try our best.
0:10:26 > 0:10:28Having committed to their proving method,
0:10:28 > 0:10:32all Richard, Luis and Nancy can do is wait.
0:10:42 > 0:10:47Baker finalists, you've got half an hour left on your Vienno...isariaez.
0:10:47 > 0:10:50- SUE LAUGHS - Have you got Viennoisierrhea?
0:10:50 > 0:10:51I've got some cream for it.
0:10:54 > 0:10:56I'm just preparing my pains au lait.
0:10:56 > 0:10:59They're getting egg washed, they're getting cut.
0:10:59 > 0:11:03The cutting is a classic style, it gives it a bit of room to grow.
0:11:03 > 0:11:07These could have done with a bit longer to prove.
0:11:07 > 0:11:09Do or die.
0:11:20 > 0:11:23They have risen quite well, they're nice and big.
0:11:23 > 0:11:26I'll be just within time, I think. These don't take too long to cook.
0:11:38 > 0:11:40OK, bakers, 15 minutes!
0:11:41 > 0:11:43They look fine.
0:11:45 > 0:11:47I'm not hugely happy that they were connected.
0:11:47 > 0:11:48Can't change them now, though.
0:11:48 > 0:11:50Some are cooking quicker than others,
0:11:50 > 0:11:53so I'm going to start pulling them out as I think they're ready.
0:12:07 > 0:12:10Why am I doing that?! It's ridiculous.
0:12:10 > 0:12:12I think seconds do make a difference when you're doing these.
0:12:12 > 0:12:16It doesn't take much to take them from nice and brown to horrible and black!
0:12:30 > 0:12:33They won't win a beauty contest, will they?
0:12:33 > 0:12:36Get hasty with your pastry! One minute, bakers, one minute!
0:12:47 > 0:12:50Bakers, that's it. Your last ever Signature Bake's over.
0:12:50 > 0:12:55Step away from those hot, melted, laminated treats!
0:13:13 > 0:13:15They look beautifully uniform.
0:13:15 > 0:13:18Some of them are baked more than others.
0:13:21 > 0:13:24You have got some attempt at flake there,
0:13:24 > 0:13:27but because of the weight of the raspberry,
0:13:27 > 0:13:28it begins to soak down,
0:13:28 > 0:13:30so you end up with a soggy bit there.
0:13:30 > 0:13:32But...let's have a taste.
0:13:35 > 0:13:38Raspberry and cream cheese, for me, inside that? No.
0:13:38 > 0:13:39Really?
0:13:39 > 0:13:41Because the cream cheese adds a chalkiness
0:13:41 > 0:13:43- to an already dry pastry.- OK.
0:13:43 > 0:13:45- Right.- Chaussons.
0:13:45 > 0:13:47Like the look of these. Great bake.
0:13:50 > 0:13:51Uniformity.
0:13:51 > 0:13:55You've got a nice bit of flake going on there, as well.
0:13:57 > 0:13:59You started with a circle and you folded it over,
0:13:59 > 0:14:03you've therefore got a double layer to get more flakes.
0:14:03 > 0:14:04I think your chausson works.
0:14:04 > 0:14:07I like the flavour, the butteriness, the flake.
0:14:07 > 0:14:09- That, for me, is a winner. - Brilliant.
0:14:09 > 0:14:11- But that doesn't go for me at all. - OK.
0:14:25 > 0:14:27Now, looking underneath - good bake.
0:14:29 > 0:14:32You see where it's collapsed in there?
0:14:32 > 0:14:33- That's to do with the proving. - Right.
0:14:33 > 0:14:35You nearly got it, you nearly did.
0:14:43 > 0:14:46It's a bit doughy in the middle,
0:14:46 > 0:14:48but the raspberry is delicious.
0:14:48 > 0:14:51Let's move on to the next one. They do look OK.
0:14:51 > 0:14:53I think the pastry was a bit too thin.
0:14:53 > 0:14:55They could have been a little bit thicker,
0:14:55 > 0:14:57which would have made the ridges slightly higher,
0:14:57 > 0:15:00but nevertheless, you can see good layers in there, as well.
0:15:00 > 0:15:01Mmm!
0:15:04 > 0:15:06Absolutely top marks for flavouring.
0:15:06 > 0:15:07It's a beautiful flavour.
0:15:07 > 0:15:11I'm not too worried about the size and the thinness of the pastry,
0:15:11 > 0:15:13but it would be better with a few more layers.
0:15:13 > 0:15:16- Yes, I take that. - Thank you, Nancy.- Thank you.
0:15:30 > 0:15:32Pains au lait. It's very basic.
0:15:32 > 0:15:34I think the colour looks good,
0:15:34 > 0:15:38however, when I see that, that annoys me.
0:15:38 > 0:15:41They should not be touching. This isn't a batch bake.
0:15:41 > 0:15:43A batch bake is when they're joined together.
0:15:43 > 0:15:44That shouldn't be there.
0:15:44 > 0:15:47I expected them to be absolutely perfect
0:15:47 > 0:15:49and they're not.
0:15:49 > 0:15:51Great bake, great texture.
0:15:55 > 0:15:57That's a nice morning roll, that.
0:15:57 > 0:15:59It's just that I'm upset about the joining.
0:15:59 > 0:16:01- It shouldn't be like that. - Will you get over it, Paul?- No.
0:16:01 > 0:16:04- I don't... I won't get over it. - Now...
0:16:04 > 0:16:07- did you put these in the proving drawer?- I did, briefly.
0:16:07 > 0:16:09Because you haven't left it to grow naturally,
0:16:09 > 0:16:12and by rushing it in a prover, all the butter floods out,
0:16:12 > 0:16:15- so what you've got now left is a buttery roll.- Yeah.
0:16:19 > 0:16:22Pear and chocolate go really well together.
0:16:22 > 0:16:26- We're not getting the layers, though, are we?- No.- Shame.
0:16:30 > 0:16:32Yeah, great feeling.
0:16:32 > 0:16:35If you're getting some positive feedback in your Signature, job's a good 'un.
0:16:35 > 0:16:38I was a bit disappointed that things were not perfect,
0:16:38 > 0:16:42but, you know, I think they have to be ultra, ultra picky, as well,
0:16:42 > 0:16:44because, you know, it's the final.
0:16:44 > 0:16:48It's always disappointing when your bakes don't make the grade.
0:16:48 > 0:16:49What can you do?
0:17:00 > 0:17:03There are only two challenges left for Richard, Luis and Nancy
0:17:03 > 0:17:07to prove they deserve to be crowned Bake Off Champion.
0:17:09 > 0:17:13OK, bakers, welcome to your last ever Technical Challenge.
0:17:13 > 0:17:18You three have got to be on it like a Jane Austen bonnet.
0:17:19 > 0:17:21OK, judges, tutty-byes.
0:17:21 > 0:17:24It's a really nice one. Good luck.
0:17:24 > 0:17:25She says, with a grimace.
0:17:27 > 0:17:29Now, over the last few Technicals,
0:17:29 > 0:17:33we have seen you create more and more elaborate bakes.
0:17:33 > 0:17:35This goes to a new level.
0:17:35 > 0:17:39We'd like to see you master the basics.
0:17:39 > 0:17:42So, Paul and Mary would like you to make
0:17:42 > 0:17:4412 mini Victoria sandwiches, 12 mini tartes au citron
0:17:44 > 0:17:46and 12 mini scones.
0:17:46 > 0:17:48You better get a crack on, you've only got two hours!
0:17:48 > 0:17:50- On your marks...- Get set... - Bake!
0:17:54 > 0:17:58- Nancy, have you seen the method? - Yeah.
0:17:58 > 0:18:00The instructions are extremely comprehensive.
0:18:00 > 0:18:02My method is three lines.
0:18:02 > 0:18:05The first one is "make 12 Victoria sandwiches",
0:18:05 > 0:18:08the second one is "make 12 tartes au citron",
0:18:08 > 0:18:11and the other one says "make 12 scones".
0:18:11 > 0:18:13This is the first time ever Paul and Mary
0:18:13 > 0:18:17have asked for three different bakes in one Technical Challenge.
0:18:17 > 0:18:20If I can keep my head on and keep to time, I should be all right.
0:18:20 > 0:18:24A perfect pastry, a perfect sponge, a perfect scone,
0:18:24 > 0:18:26all at the same time, in just two hours.
0:18:29 > 0:18:32We've tested them on every single skill,
0:18:32 > 0:18:35and we've gone more and more elaborate as we've gone on.
0:18:35 > 0:18:38And all of a sudden, we've reverted back to bare basics.
0:18:38 > 0:18:40Exactly. These are classics.
0:18:40 > 0:18:43They should know it like the back of their hand.
0:18:43 > 0:18:45We've asked them to do 12 of each,
0:18:45 > 0:18:49but the tricky thing is they've only got two hours to complete it.
0:18:49 > 0:18:54And the result has to be sheer perfection, that's all.
0:18:54 > 0:18:56Not much to ask.
0:18:59 > 0:19:03It's a tough challenge in two hours to make all of those things,
0:19:03 > 0:19:06so I'm just trying to figure out an order, more than anything.
0:19:06 > 0:19:09I'm going to get my jam bubbling away early,
0:19:09 > 0:19:11make my pastry for my tarts, that can rest.
0:19:11 > 0:19:14Once I've done that, I'll work out how to do everything else
0:19:14 > 0:19:16I'm going to make the pastry first
0:19:16 > 0:19:18because then I can concentrate on other things,
0:19:18 > 0:19:20because I'll know that the pastry's well underway.
0:19:20 > 0:19:23I'm just rubbing in butter into flour
0:19:23 > 0:19:26and then I can roll it out and get it into the tart cases.
0:19:26 > 0:19:27You've got to keep pastry cold,
0:19:27 > 0:19:29that's why I want it to rest for half an hour.
0:19:29 > 0:19:31Cool that for ten minutes.
0:19:31 > 0:19:35Right, I'm just going to make a start on the Victoria sponge.
0:19:35 > 0:19:38Right, jam. I make all my own jam.
0:19:38 > 0:19:42All my own marmalade, lemon curd, all that sort of thing.
0:19:42 > 0:19:44- How are you?- Jam's on.
0:19:44 > 0:19:47Jam's on... Good. Is the order of things really important?
0:19:47 > 0:19:49- Presumably, it is, isn't it?- Yes.
0:19:49 > 0:19:51Oh, it's just one panic after another, innit?
0:19:51 > 0:19:54There is no hiding place on this one.
0:19:54 > 0:19:56If you can't get the basics right,
0:19:56 > 0:19:59then it'd probably raise a few questions.
0:19:59 > 0:20:01I'm looking for a light sponge.
0:20:01 > 0:20:05The worst that can happen here is that you get a curdling...
0:20:05 > 0:20:06when the eggs start to go in,
0:20:06 > 0:20:09so I'm putting a spoonful of flour in every time
0:20:09 > 0:20:10and that stops that happening.
0:20:10 > 0:20:13I'm just bashing my butter up at the moment
0:20:13 > 0:20:15so that I can get the sugar mixed into it,
0:20:15 > 0:20:17then I'll get the eggs mixed into that,
0:20:17 > 0:20:18then I'll fold the flour in.
0:20:18 > 0:20:21And that will be the basis for my Victoria sponges.
0:20:21 > 0:20:24- I think I'm going to whack these in the oven.- OK.
0:20:24 > 0:20:26How long are these going to bake for, Nancy?
0:20:26 > 0:20:30- I reckon these are going to need something like 16 minutes.- OK.
0:20:30 > 0:20:32Quite precise, Nancy, I like that.
0:20:32 > 0:20:3560 minutes to go.
0:20:38 > 0:20:40They need a few more minutes yet.
0:20:40 > 0:20:42I need to start thinking about my pastry.
0:20:44 > 0:20:47So, this is the pastry, which I'm just making next.
0:20:53 > 0:20:56Just let them cool in there for a few minutes.
0:20:57 > 0:21:00Yep. They're done.
0:21:03 > 0:21:06I'm trying to make it as thin as possible.
0:21:06 > 0:21:08Mary likes thin pastry.
0:21:08 > 0:21:10I hate thick pastry.
0:21:10 > 0:21:12And especially in a tart.
0:21:12 > 0:21:15It's so hot in here, though.
0:21:15 > 0:21:18The pastry's really, really thin and it's making it difficult.
0:21:18 > 0:21:21You can just patch it up, but obviously it's not ideal.
0:21:21 > 0:21:24I'm popping the rice in, giving it a bit of a press down.
0:21:24 > 0:21:27I'll put them in for about ten minutes, I think.
0:21:27 > 0:21:30They're only little, so they shouldn't take too long.
0:21:36 > 0:21:37Right...
0:21:37 > 0:21:41I'm going to start weighing my scone stuff out.
0:21:42 > 0:21:45Right, scones...
0:21:47 > 0:21:49Yep, I've done that wrong.
0:21:49 > 0:21:51The recipe said two eggs,
0:21:51 > 0:21:53so, like an idiot, I put two eggs in,
0:21:53 > 0:21:56but one of the eggs is for painting egg on the top at the end.
0:21:56 > 0:21:58I'm going to re-do it.
0:21:58 > 0:22:0130 minutes! Well, you wanted it basic.
0:22:01 > 0:22:03Yeah, it's basic, everything's basic.
0:22:03 > 0:22:06- Have you started another one? - This is a new batch.
0:22:06 > 0:22:07- What happened before? - I over-egged it.
0:22:07 > 0:22:11You literally over-egged the pudding.
0:22:11 > 0:22:14No, I'm not happy with that. It's too thin.
0:22:26 > 0:22:27Better, a lot better.
0:22:27 > 0:22:29I'm hoping my scones will rise.
0:22:29 > 0:22:35I must admit, there have been times in my life where I've felt calmer.
0:22:44 > 0:22:47Not great. They're just a bit overdone, I think,
0:22:47 > 0:22:50but the paper was sticking, so I left them in a bit longer.
0:22:53 > 0:22:56- Nightmare task, this one, isn't it? - You're on about 20 minutes now.
0:22:56 > 0:22:58Oh, my God.
0:22:58 > 0:23:01- It's holding up pretty well, though, that pastry, isn't it?- Well...
0:23:03 > 0:23:05Just keep patching.
0:23:06 > 0:23:08Just keep patching, mate, it'll all be good.
0:23:08 > 0:23:11Keep patching. What could go wrong? They're just tarts.
0:23:11 > 0:23:13- There's a little bit of rice in there.- Oh, God.
0:23:13 > 0:23:15I got it.
0:23:15 > 0:23:17OK, bakers, 15 minutes!
0:23:19 > 0:23:21I've got loads to do and no time to do it.
0:23:21 > 0:23:24What I've got on there is the filling for my lemon tarts,
0:23:24 > 0:23:27which I'm just very gradually going to warm up.
0:23:27 > 0:23:31I've boiled my cream before I put it in the egg mix,
0:23:31 > 0:23:33just to warm things through a bit,
0:23:33 > 0:23:35and then it won't need as long in the oven.
0:23:35 > 0:23:38Tarte au citron's not something I've ever made
0:23:38 > 0:23:41so the plan is to mix everything up, chuck it in the pastry cases
0:23:41 > 0:23:43and whack it in the oven, hope for the best.
0:23:43 > 0:23:46That might be the stupidest thing anyone's ever done,
0:23:46 > 0:23:48but I shall see what happens.
0:23:52 > 0:23:55I don't know how much to put in. I'm just pouring to the top.
0:24:03 > 0:24:06Finalists, you've got ten minutes left.
0:24:10 > 0:24:12Richard, how's it going?
0:24:12 > 0:24:14It's a bit fraught at the moment.
0:24:14 > 0:24:18- Liquid's just soaking straight in, I think.- To the tarts?- Yeah.
0:24:18 > 0:24:19What a nightmare.
0:24:20 > 0:24:23These are done, because, if I move them,
0:24:23 > 0:24:25they're not wobbling anywhere.
0:24:26 > 0:24:28The tartes au citron are a disaster.
0:24:28 > 0:24:32I'm feeling like that's this weekend up the Swannee.
0:24:32 > 0:24:34OK, bakers, five minutes!
0:24:36 > 0:24:39I've got a nicely set jam, a bit too set,
0:24:39 > 0:24:42but it's better than it running all over the place.
0:24:42 > 0:24:46The jam could be thicker, but it'll taste like jam.
0:24:46 > 0:24:49I'm feeling like I could have done better.
0:25:17 > 0:25:20Time's up! Step away, please.
0:25:20 > 0:25:23Step away, everybody away from their bakes.
0:25:24 > 0:25:26Ooh-ooh-ooh. Well done!
0:25:29 > 0:25:31Well, that was good.
0:25:34 > 0:25:36Please bring your bakes up.
0:25:36 > 0:25:39Pop them on the gingham altar behind the photo of yourself.
0:25:39 > 0:25:41You know the drill by now.
0:25:43 > 0:25:46Mary and Paul are looking for light, fluffy sponges,
0:25:46 > 0:25:49well-risen scones and crispy, thin pastry
0:25:49 > 0:25:52filled with a smooth custard.
0:25:52 > 0:25:54SHE EXHALES
0:26:00 > 0:26:03Right, start from the top with the scones.
0:26:03 > 0:26:06They're very pale, no glaze.
0:26:08 > 0:26:11- They are baked. - And the texture inside's all right.
0:26:11 > 0:26:13So, we come to the Victoria sandwiches.
0:26:13 > 0:26:16There's been some attempt at some piping work in there.
0:26:16 > 0:26:19It's got a decent colour on the top, actually,
0:26:19 > 0:26:20of the sponge, hasn't it?
0:26:24 > 0:26:27I think the overall texture's all right, actually.
0:26:27 > 0:26:30But when we look at the tartes au citron...
0:26:31 > 0:26:33Um...
0:26:34 > 0:26:36The pastry's on the thick side.
0:26:36 > 0:26:39- It's been over-cooked.- Patched up.
0:26:39 > 0:26:43And then to finish it all off, there's no piping on it at all.
0:26:44 > 0:26:47Let's look at these guys over here.
0:26:48 > 0:26:52They're a lovely texture, and nicely baked underneath.
0:26:58 > 0:27:01I think, possibly, they've been left in there a little bit too long.
0:27:01 > 0:27:04They just feel a bit dry to me.
0:27:04 > 0:27:06So we're on to the Victoria sponge.
0:27:06 > 0:27:10Very nice colour, perfect bake all the way round.
0:27:10 > 0:27:13We haven't got piped cream in these.
0:27:13 > 0:27:16I think when you're trying to impress, you do pipe.
0:27:16 > 0:27:19This is the final of The Great British Bake Off, Mary!
0:27:19 > 0:27:21You pipe!
0:27:21 > 0:27:24And then we come to the tarte au citron.
0:27:24 > 0:27:27It's got a nice shine to it, that's what I always look out for.
0:27:27 > 0:27:30They're very neat and the writing on it's pretty good.
0:27:31 > 0:27:32Nice and sharp.
0:27:32 > 0:27:35Yeah, they're not bad, them, they're not bad at all.
0:27:35 > 0:27:38Now, actually, I quite like these scones.
0:27:38 > 0:27:42They're good consistency, quite flat on the side, nice and soft inside.
0:27:44 > 0:27:47Nice flavour. I think they're nice scones
0:27:47 > 0:27:48They're good.
0:27:48 > 0:27:51Then we come to the Victoria sandwiches.
0:27:51 > 0:27:54Looking at these, the jam is too runny,
0:27:54 > 0:27:57it is weeping into the bottom part of the sponge.
0:27:58 > 0:28:01Right, move on to the tarte au...
0:28:01 > 0:28:03I can't read that. "..colon?"
0:28:03 > 0:28:05- Colon. Tarte au colon. - LAUGHTER
0:28:05 > 0:28:07It's a new kind of French delicacy.
0:28:08 > 0:28:12- Now, look at it. It's... - Scrambled egg.- It's scrambled egg.
0:28:12 > 0:28:13Wow.
0:28:13 > 0:28:16They are totally over-baked,
0:28:16 > 0:28:18and the mixture has curdled.
0:28:18 > 0:28:22A sort of sweet scrambled egg, I'm afraid.
0:28:24 > 0:28:27MEL: Mary and Paul will now rank the bakes for the last time.
0:28:30 > 0:28:34I'm going to tell you who is in third place. Who did this?
0:28:35 > 0:28:37Right.
0:28:37 > 0:28:39The disaster, I'm afraid, were the tartes au citron.
0:28:39 > 0:28:42In second place is this one.
0:28:42 > 0:28:45Actually, your sponges weren't too bad,
0:28:45 > 0:28:47- but your lemon tart... - I'm really embarrassed,
0:28:47 > 0:28:50- I'm so sorry.- I'm not even going to talk about them.- No.
0:28:50 > 0:28:52And in first place,
0:28:52 > 0:28:56your piece de resistance was the tarte au citron.
0:28:56 > 0:29:00- So, well done.- Well done, Nancy.
0:29:00 > 0:29:01Well done, Nance.
0:29:02 > 0:29:05It feels great to come first on a Technical.
0:29:05 > 0:29:06I feel set up for tomorrow.
0:29:06 > 0:29:08I feel I could go in now and do it.
0:29:08 > 0:29:10I think I was very lucky there.
0:29:10 > 0:29:12I would have put me last, without a doubt.
0:29:12 > 0:29:14I would love to have done better today.
0:29:14 > 0:29:16It would have been brilliant.
0:29:16 > 0:29:18I'm not going to beat myself up about it.
0:29:18 > 0:29:20I'm just going to go in, eyes wide open,
0:29:20 > 0:29:22crack on and do my best tomorrow.
0:29:22 > 0:29:25It'd be nice to finish it off with something that I can stand by
0:29:25 > 0:29:27and be proud of. I'd like that.
0:29:39 > 0:29:42The festival finale is just a few hours away,
0:29:42 > 0:29:45but before they can celebrate with friends and family,
0:29:45 > 0:29:49Nancy, Luis and Richard must bake the ultimate Showstopper.
0:29:49 > 0:29:52So, finally, the sun is shining,
0:29:52 > 0:29:54and, behind you, we can see Glaston-Berry,
0:29:54 > 0:29:57which we've assembled for family and friends.
0:29:57 > 0:30:01I suppose breaking news today is Richard, I suppose.
0:30:01 > 0:30:03He doesn't usually make mistakes,
0:30:03 > 0:30:06but that tarte au citron was just overcooked.
0:30:06 > 0:30:08How the mighty fall.
0:30:08 > 0:30:11- MEL: Can he pull it back, though? - Any one of them could win still,
0:30:11 > 0:30:14but it's more likely to be Nancy or Luis.
0:30:14 > 0:30:18MARY: The great thing about Nancy is she has a wealth of knowledge
0:30:18 > 0:30:21and she is consistent and she's calm.
0:30:21 > 0:30:25MEL: But Luis' forte is his design and this is Showstopper,
0:30:25 > 0:30:28surely he'll really come through with this?
0:30:28 > 0:30:31It does play to his strengths, but this final stands on its own,
0:30:31 > 0:30:33we don't look back.
0:30:33 > 0:30:36Three guys are here because they deserve to be here,
0:30:36 > 0:30:38and at the moment, the way it stands, Nancy and Luis,
0:30:38 > 0:30:40one of those two guys could win.
0:30:40 > 0:30:42Or Richard's got to do something magnificent.
0:30:52 > 0:30:55Good morning, bakers, and welcome to your last ever challenge.
0:30:55 > 0:30:58Now, for this rather marvellous occasion,
0:30:58 > 0:31:02we want you to create something rather marvellous. A piece montee.
0:31:02 > 0:31:05Now, this is a rather spectacular, enormous
0:31:05 > 0:31:08and elaborate patisserie centrepiece.
0:31:08 > 0:31:10It conventionally consists of cake, sugar work,
0:31:10 > 0:31:13choux and petits fours, any kind you like.
0:31:13 > 0:31:17Now, Paul and Mary would love you to construct this piece montee
0:31:17 > 0:31:19into some kind of design.
0:31:19 > 0:31:22It could be a design that means something to you. Richard, it could
0:31:22 > 0:31:25be a building site. Nancy, it could be your beloved vegetable patch.
0:31:25 > 0:31:29Luis, it could be the Hacienda nightclub from 1980s Manchester.
0:31:29 > 0:31:30Make some noise!
0:31:30 > 0:31:34It's got be spectacular and it's also got to taste increds.
0:31:34 > 0:31:37You've got five hours. On your marks...
0:31:37 > 0:31:39- Get set...- Bake!
0:31:44 > 0:31:46You don't get another go after today.
0:31:46 > 0:31:49I'm trying not to think about the fact that it's a final
0:31:49 > 0:31:51and you could win it at the moment.
0:31:51 > 0:31:53This is the ultimate patisserie challenge.
0:31:53 > 0:31:55We've deliberately chosen a Showstopper
0:31:55 > 0:31:57because it is very, very tricky.
0:31:57 > 0:31:59For the final, this is perfect.
0:32:00 > 0:32:04I think of the ones that I've seen in 18th- and 19th-century pictures
0:32:04 > 0:32:08and you'd have everything from palaces to Le Tour Eiffel.
0:32:08 > 0:32:11They're vast and very intricate.
0:32:11 > 0:32:13They've got to get it absolutely perfect,
0:32:13 > 0:32:16utilising all the skills they've learnt over
0:32:16 > 0:32:19the whole of Bake Off and bring in their characters,
0:32:19 > 0:32:22bring in their strong flavours, this will be fantastic.
0:32:22 > 0:32:26Do you know, week one now just seems so easy.
0:32:27 > 0:32:31- Morning, Richard.- Morning! - Piece montee.- Piece montee.
0:32:31 > 0:32:34- Who is Piers Monty? - What have you decided to do?
0:32:34 > 0:32:36I come from a place called Mill Hill,
0:32:36 > 0:32:39our village sign is a windmill, so I'm making a hill out of
0:32:39 > 0:32:42an almond sponge with a raspberry jam, and I'm going to make the
0:32:42 > 0:32:45base of my windmill out of a ginger sponge with a lemon and lime curd.
0:32:45 > 0:32:47Then I'm making a croque-en-bouche on top of that
0:32:47 > 0:32:51with an orange custard, drizzled in an elderflower liqueur,
0:32:51 > 0:32:52white chocolate ganache.
0:32:52 > 0:32:57Richard's Mill on the Hill will also feature an almond brittle stone wall
0:32:57 > 0:32:59and sails. It's sponge hill will be covered
0:32:59 > 0:33:02in iced green grass and meringue mushrooms.
0:33:02 > 0:33:04How are you really feeling about it?
0:33:04 > 0:33:06Nervous, it's the Showstopper, isn't it?
0:33:06 > 0:33:09I had lots of ups and downs yesterday, mainly downs,
0:33:09 > 0:33:10so I'd like to redeem myself today.
0:33:10 > 0:33:12- Keep to your timetable. - I'll do my best.
0:33:12 > 0:33:14- Good luck, mate.- Cheers. - Bonne chance.
0:33:14 > 0:33:17Richard caught the baking bug when he was just 14.
0:33:17 > 0:33:22He became the fourth generation to join the family building business.
0:33:22 > 0:33:27But before bricks and mortar, he was crafting something a lot sweeter.
0:33:27 > 0:33:31Richard had a job in the local high street cake shop
0:33:31 > 0:33:33before he'd left school, Saturday job.
0:33:33 > 0:33:36I think they gave him the doughnuts to cook!
0:33:36 > 0:33:39The building business and baking both require
0:33:39 > 0:33:43a bit of determination, and that's what Richard's got.
0:33:43 > 0:33:45Richard built his family home
0:33:45 > 0:33:49for his wife, Sarah, and his two daughters.
0:33:49 > 0:33:52Richard and I have been together for 13 years
0:33:52 > 0:33:54and he is so modest and so humble.
0:33:54 > 0:33:58Even though people are telling him every week that he's doing so well,
0:33:58 > 0:34:00Richard never sees that in himself.
0:34:00 > 0:34:03Everything Richard does makes me proud...
0:34:05 > 0:34:09..and of all the things he's done, apart from being a really great dad,
0:34:09 > 0:34:13this is by far the thing I'm proudest of.
0:34:13 > 0:34:17I'm making the mix for my ginger sponge at the moment.
0:34:17 > 0:34:19I am a ginger lover. I did marry one.
0:34:22 > 0:34:27All three of the finalists have chosen to use sponge cake as the base for their construction.
0:34:27 > 0:34:30Because I need to get ahead time-wise, I'm doing
0:34:30 > 0:34:33an all-in-one sponge. I'm just throwing it all in.
0:34:36 > 0:34:41- Morning!- Morning.- So, how are you feeling about it today?
0:34:41 > 0:34:44A bit excited. So excited I have flour everywhere but, anyway,
0:34:44 > 0:34:47I'm sticking with the French theme.
0:34:47 > 0:34:50- I've decided to do the Red Windmill. - The Moulin Rouge?- Indeed.
0:34:50 > 0:34:53And how are you incorporating all the elements?
0:34:53 > 0:34:56I'm going to have a four-layer cake at the bottom,
0:34:56 > 0:34:58then I've got my croque-en-bouche,
0:34:58 > 0:35:02and then the body of the windmill will be a ginger and orange biscuit.
0:35:02 > 0:35:06Nancy will also be making mini shortbread decorations
0:35:06 > 0:35:08and she'll be using red-dyed caramel
0:35:08 > 0:35:11to create the Moulin Rouge's iconic sails.
0:35:11 > 0:35:14You've got to think burlesque and red and black...
0:35:14 > 0:35:17- Paul thinks of nothing else. - ..and cancan. Sort of sinister.
0:35:17 > 0:35:19Sinister? Ooh, very nice.
0:35:19 > 0:35:22Good luck, Nancy. This is going to be quite a size. I think it's...
0:35:22 > 0:35:24Do you know what? I think she CANCAN do it.
0:35:24 > 0:35:28Nancy grew up in Hull and after raising a family,
0:35:28 > 0:35:30in her forties she went to university
0:35:30 > 0:35:32and gained a Masters degree in Business Admin.
0:35:32 > 0:35:35She's been married to husband Tim for 20 years.
0:35:35 > 0:35:38She's focused on whatever she does.
0:35:38 > 0:35:40I mean, one time she was training dogs
0:35:40 > 0:35:42and got as far as taking the dog to Crufts.
0:35:42 > 0:35:45If she's determined to do something, she'll do it.
0:35:45 > 0:35:48Throughout the Bake Off, Nancy's had the support
0:35:48 > 0:35:51of her biggest baking fans, her eight grandchildren.
0:35:51 > 0:35:53Excellent, Ed, in you go.
0:35:53 > 0:35:58I think Granny in the Bake Off is good and a good baker.
0:35:58 > 0:36:03She taught me how to bake cakes and buns and lemon cake.
0:36:03 > 0:36:08It's good that Granny's in the final and I wish she wins.
0:36:08 > 0:36:12So I've practised it twice to try and get on top of it. I think
0:36:12 > 0:36:16I'm all right with all the component parts. My issue is time.
0:36:18 > 0:36:19I've got two batches of cake to do
0:36:19 > 0:36:22so I'll get one done and get it in the oven quickly.
0:36:22 > 0:36:24In you go.
0:36:24 > 0:36:26With multiple elements and fillings to make,
0:36:26 > 0:36:30any delay in getting the first sponges into the oven will make
0:36:30 > 0:36:33the piece montee even harder to complete on time.
0:36:33 > 0:36:35Mine's called The Village Where I Live.
0:36:35 > 0:36:37So I come from a village called Poynton,
0:36:37 > 0:36:39which is an old mining village.
0:36:39 > 0:36:42The undercurrent theme of flavour is chocolate through everything.
0:36:42 > 0:36:45So I'm doing a chocolate cake, a vanilla cake, which will then
0:36:45 > 0:36:48be flavoured, the bottom one is going to be orange and almond.
0:36:48 > 0:36:51- The next one will be chocolate and hazelnut.- Works for me.
0:36:51 > 0:36:54Luis' Village in Chocolate will also be decorated
0:36:54 > 0:36:56with mini chouquettes and mint macarons.
0:36:56 > 0:37:00To top it all will be an edible tribute to his home town of Poynton.
0:37:00 > 0:37:05I'm doing a mining wheel out of biscuit, which will be out of the
0:37:05 > 0:37:08top of the cake, and then there'll be a choux rope going over it.
0:37:08 > 0:37:11- This will be interesting. It's all about timing.- Yes, it is.
0:37:11 > 0:37:13Five hours. Have you done this before - completely?
0:37:13 > 0:37:16- Well, the last time I did it, I did it in two days so...- Two days?!
0:37:16 > 0:37:17Well, I'll tell you something,
0:37:17 > 0:37:20I'm not coming back tomorrow so you'd better get it finished.
0:37:20 > 0:37:24When he's not baking, Stockport-born Luis channels his creativity
0:37:24 > 0:37:27into performing with his local ukulele club.
0:37:27 > 0:37:30# ..Blow my blues away... #
0:37:30 > 0:37:35But it's his work as a graphic designer that has helped him hone his skill for style.
0:37:35 > 0:37:38Ever since I've known Luis, he's been creative.
0:37:38 > 0:37:41We met at art college so he's always had a creative streak.
0:37:41 > 0:37:44I think that's really helped him with his baking.
0:37:44 > 0:37:46Luis can thank his Spanish parents,
0:37:46 > 0:37:50who migrated to the UK in the '60s, for his early baking inspiration,
0:37:50 > 0:37:52and his family have encouraged him ever since.
0:37:52 > 0:37:54- Are you nervous, Luis?- No.
0:37:54 > 0:37:56We're nervous for you!
0:37:57 > 0:38:00He's just really worked hard, and now he's at the final,
0:38:00 > 0:38:03you just go, "Wow!"
0:38:03 > 0:38:05So it's just... So proud.
0:38:05 > 0:38:10I'm just making choux pastry now just to get different things done.
0:38:10 > 0:38:13Choux buns are a vital component to any piece montee,
0:38:13 > 0:38:16and are traditionally stacked to give the structure height.
0:38:16 > 0:38:19You have to throw the flour in really quickly and then bring
0:38:19 > 0:38:22it down to temperature slightly before you add the eggs.
0:38:22 > 0:38:25I'm just cooking the flour for my choux.
0:38:25 > 0:38:27I've put the choux pastry in the machine,
0:38:27 > 0:38:30to cool it down to about 100 degrees before I put the eggs in,
0:38:30 > 0:38:33- otherwise the eggs will cook. - Not quite ready yet.
0:38:33 > 0:38:36You need to get the choux not too wet, not too dry.
0:38:36 > 0:38:38You should be able to pick it up
0:38:38 > 0:38:42and it should only just about start to drop off the spoon, like that.
0:38:42 > 0:38:47I'm piping out my profiteroles so, as soon as that sponge is done,
0:38:47 > 0:38:49they can get in and get inflated!
0:38:49 > 0:38:52These will puff up in the oven - hopefully -
0:38:52 > 0:38:55and then I can fill them with passion fruit cream.
0:38:55 > 0:38:59I mean, they're normally bigger than this, but I chose to do small ones
0:38:59 > 0:39:02because I didn't want them to dominate the windmill.
0:39:03 > 0:39:07These are little choux balls
0:39:07 > 0:39:09so they'll all interlink.
0:39:09 > 0:39:11Better just look at these cakes.
0:39:15 > 0:39:18That is one hell of a cake.
0:39:18 > 0:39:20They're like tyres, aren't they?!
0:39:20 > 0:39:22But not rubbery.
0:39:32 > 0:39:34I'm making a ginger and orange biscuit,
0:39:34 > 0:39:36got to make a building out of it.
0:39:36 > 0:39:40I'm just making some chocolate biscuit, which I can then
0:39:40 > 0:39:43make the centrepiece for the top of the piece montee.
0:39:43 > 0:39:46Nancy, Richard and Luis have just two hours left
0:39:46 > 0:39:50to complete their spectacular final Showstoppers.
0:39:50 > 0:39:53Is anyone else in a silent panic, or is it just me?
0:39:53 > 0:39:57Constant, constant... I wonder how long I'll be able to keep it up!
0:39:59 > 0:40:01Just to add to the pressure,
0:40:01 > 0:40:05outside, friends, family and a few familiar faces have gathered
0:40:05 > 0:40:08for a very special Bake Off festival finale.
0:40:08 > 0:40:11It feels so lovely to be back. I've been so lucky
0:40:11 > 0:40:14because I only had to be away for one week,
0:40:14 > 0:40:17I don't think I would have lasted staying away for more than that!
0:40:17 > 0:40:20Ahhh, I'd love to be in that tent. I'd love to be as exhausted
0:40:20 > 0:40:24and petrified and terrified as they are all feeling right now.
0:40:24 > 0:40:28Who is it going to be? So close, this is a close one.
0:40:28 > 0:40:31I think the people who got to the final definitely deserve it.
0:40:31 > 0:40:33I think I'd put my money on Luis to win.
0:40:33 > 0:40:37I would vote for Richard. I really hope he can go that last mile
0:40:37 > 0:40:38and actually win it.
0:40:38 > 0:40:41I'd like Nancy to win because she's a woman, so woman power, really.
0:40:41 > 0:40:44I would really, really like Richard to win.
0:40:44 > 0:40:48If I had to choose one to put a pound each-way bet on,
0:40:48 > 0:40:50I'd definitely pick on Nancy.
0:40:53 > 0:40:56This is the mix for my petits fours.
0:40:58 > 0:41:01I quite like making macarons, but they did take a long time to try
0:41:01 > 0:41:04and figure them out and I'm still not perfect at them.
0:41:04 > 0:41:07I do like a nice pretty bit of baking. I do have daughters.
0:41:07 > 0:41:10You've got to bake for the people you love, haven't you?
0:41:14 > 0:41:16I can forget about that for an hour.
0:41:17 > 0:41:19Tim made me this gadget
0:41:19 > 0:41:23because I said I want to be able to mould my brandy snap
0:41:23 > 0:41:27around something, and I said maybe a drainpipe or something like that.
0:41:27 > 0:41:29I think it's a drainpipe.
0:41:30 > 0:41:36Bakers, you've got an hour left on your final Showstopper Challenge.
0:41:39 > 0:41:42Obviously baked my little petits fours biscuits,
0:41:42 > 0:41:46but they spread a little bit in the oven, so I'm just re-cutting them.
0:41:46 > 0:41:49I've got to ice the cakes, I've got some sugar work to do,
0:41:49 > 0:41:52and I've got to make the central top structure.
0:41:52 > 0:41:54I definitely gambled with time, definitely,
0:41:54 > 0:41:56but...just got to keep going.
0:42:00 > 0:42:03This is where I might lose my sponge.
0:42:08 > 0:42:12I've got to make the sails for my windmill now.
0:42:12 > 0:42:13To decorate their Showstoppers,
0:42:13 > 0:42:17the finalists must display to Paul and Mary their skill at sugar work.
0:42:17 > 0:42:19This is for my sails.
0:42:19 > 0:42:22The mixture is just melted sugar with flaked almonds in it.
0:42:22 > 0:42:26So hopefully, the almonds should give it a little bit of stability.
0:42:26 > 0:42:30Just get the outlines, and then I'll fill them in.
0:42:32 > 0:42:35I'm going to start building a croque-en-bouche soon.
0:42:35 > 0:42:38Before this week, I have made zero croques-en-bouche in my life.
0:42:39 > 0:42:41I made two this week.
0:42:41 > 0:42:43Try these offcuts. This is Nancy's.
0:42:43 > 0:42:46I've done it in component parts and timed those,
0:42:46 > 0:42:50but that's not a bit the same as doing it like this.
0:42:50 > 0:42:52- That's a lovely cream, isn't it? - Isn't it?
0:42:52 > 0:42:55I'm trying to get as many finishing touches done as I can
0:42:55 > 0:42:57before time runs out.
0:42:57 > 0:43:00- That's our next course. - We'll leave those.
0:43:00 > 0:43:03- Are those offcuts?- Oh, yeah. - Are they?- Pipe 'em and eat 'em.
0:43:03 > 0:43:05Why aren't you using these, love?
0:43:05 > 0:43:08- I always make extra so I can make enough...- For us?
0:43:08 > 0:43:10Just so you guys have got something to eat!
0:43:10 > 0:43:13I've never filled one of these before. Do it.
0:43:15 > 0:43:17Ready? Down in one?
0:43:17 > 0:43:18- Cheers.- One, two, three...
0:43:27 > 0:43:3115 minutes left, bakers! On your last ever challenge, 15!
0:43:31 > 0:43:34Mmm-mmm!
0:43:36 > 0:43:39If I can get this in how I want it to,
0:43:39 > 0:43:42I'll be happy, definitely. But flippin' heck!
0:43:59 > 0:44:01This is the tricky bit,
0:44:01 > 0:44:04and when I practised and put it up there,
0:44:04 > 0:44:06the whole thing fell to bits.
0:44:13 > 0:44:17OK, my love, the cake colliery is nearly complete.
0:44:17 > 0:44:19Five minutes, bakers. Five minutes.
0:44:19 > 0:44:21I think I'd rather have ten minutes.
0:44:28 > 0:44:29Gosh...
0:44:39 > 0:44:41I'll just get my sails.
0:45:16 > 0:45:19One of my sails has fallen off.
0:45:28 > 0:45:31My hands won't keep still because they're too nervous. Oops!
0:45:36 > 0:45:37Not having it.
0:45:48 > 0:45:50Finalists, time's up!
0:45:50 > 0:45:53Well done, your Bake Off 2014 is over.
0:45:53 > 0:45:55Step away from your bakes.
0:45:55 > 0:45:57Richard, stop tinkering with that windmill!
0:45:57 > 0:45:59HE SIGHS
0:46:39 > 0:46:42Richard, please, could you bring your Showstopper up?
0:47:00 > 0:47:01Interesting colours.
0:47:01 > 0:47:03THEY LAUGH
0:47:03 > 0:47:04I'm a man with small children.
0:47:04 > 0:47:07Yeah, and I can see that appealing to them.
0:47:07 > 0:47:09The height's there, I like the sails,
0:47:09 > 0:47:12bit of moisture has got to that one, which is why it's bent.
0:47:12 > 0:47:15I like the croque-en-bouche, particularly.
0:47:15 > 0:47:19- It is pretty bright, it's fun. - I'll take "fun".- Right.
0:47:22 > 0:47:24The sponge looks good.
0:47:24 > 0:47:26MEL: (Very good jam.)
0:47:31 > 0:47:33I think the flavour of it is fantastic.
0:47:33 > 0:47:36The almond coming through is lovely, the raspberry jam is nice and tart.
0:47:36 > 0:47:39It's lovely. It is very, very good.
0:47:43 > 0:47:46It's a lovely contrast to the layer below -
0:47:46 > 0:47:48it's very spicy, it's moist.
0:47:50 > 0:47:53- That's lovely, that. The ginger's lovely.- Oh, yes!
0:47:53 > 0:47:56But I think what we need to do now is check out one of the choux.
0:48:02 > 0:48:04That's a first-class choux.
0:48:04 > 0:48:07Lovely filling, and you've got so much in, they're so tiny,
0:48:07 > 0:48:10and you've filled them cram-jam full and that's what I like.
0:48:10 > 0:48:11The...
0:48:14 > 0:48:15..brittle is very good.
0:48:15 > 0:48:19Your component parts are all very, very good.
0:48:19 > 0:48:22- Thank you very much, Richard, well done.- MEL: Well done, Richard.
0:48:29 > 0:48:32Nancy, CANCAN you bring that up, please?
0:48:44 > 0:48:47Looking at it, I think you should be very proud of that.
0:48:47 > 0:48:50The skill with which you've done the brandy snap at the top,
0:48:50 > 0:48:54the piping, and the windmill even moves round.
0:48:54 > 0:48:57I think we should try one of those biscuits first, shouldn't we?
0:48:57 > 0:49:00- I'd like to have seen them a bit neater, if I'm honest.- So would I.
0:49:00 > 0:49:02I think they're a bit rough round the edges, you know?
0:49:07 > 0:49:09That's a first-rate shortbread biscuit.
0:49:09 > 0:49:12What I think we'll do is we'll cut into the base sponge
0:49:12 > 0:49:13and have a look at this.
0:49:15 > 0:49:19What I like to see is that you've got the layers -
0:49:19 > 0:49:22those three fillings are in proportion.
0:49:27 > 0:49:30Flavours are good - it reminds me of a birthday cake I had
0:49:30 > 0:49:32when I was a kid, actually.
0:49:32 > 0:49:35It's beautiful - very, very good, very, very light.
0:49:36 > 0:49:39Let's have a look at some of these profiteroles, shall we?
0:49:48 > 0:49:50Mmm!
0:49:50 > 0:49:53Passion fruit is one of the flavours that I really enjoy -
0:49:53 > 0:49:56it's very intense and it's slightly sharp,
0:49:56 > 0:49:59which is good, because you get the caramel on the outside,
0:49:59 > 0:50:01which is very sweet.
0:50:01 > 0:50:04You probably could've done with the profiteroles being slightly bigger.
0:50:04 > 0:50:06Now...
0:50:06 > 0:50:08MEL AND MARY GROAN
0:50:08 > 0:50:12- We could just break a little off... - Don't break the house!
0:50:14 > 0:50:17- It's nice, that's a good biscuit! - Thank you.- Thank you.
0:50:17 > 0:50:19Cheers, Nancy, thank you very much.
0:50:21 > 0:50:25Luis - mine, all mine. Come on.
0:50:35 > 0:50:39MARY: I think, when you look at that, it doesn't half draw your eye to it
0:50:39 > 0:50:42and it does show us a lot of skills, and you're so good on design.
0:50:42 > 0:50:44I like the wheel,
0:50:44 > 0:50:47I love the way you've done the chain with the profiteroles, very clever.
0:50:47 > 0:50:50That is gorgeous, it really is a piece of art.
0:50:50 > 0:50:52Now if we start with your petits fours,
0:50:52 > 0:50:56- which I take it is a macaron, yeah? - Yes.- Let's take one of these.
0:50:58 > 0:51:01Often, when you start adding the flavour of mint and peppermint,
0:51:01 > 0:51:03it's too strong - that's just perfect.
0:51:03 > 0:51:06Let's try one of these chouquettes.
0:51:06 > 0:51:08I like the idea with the chocolate on the top.
0:51:12 > 0:51:14Mmm - cute.
0:51:14 > 0:51:16Right...sponge.
0:51:22 > 0:51:23Striking.
0:51:33 > 0:51:36The chocolate one is just a little bit dry.
0:51:36 > 0:51:40- The Italian buttercream, I think it needs more flavour.- OK.
0:51:40 > 0:51:42All right, let's try the top one.
0:51:51 > 0:51:53I think the flavour of the chocolate one is lighter,
0:51:53 > 0:51:55I like the hazelnut as well, I think that works.
0:51:55 > 0:51:57But I do like the top layer of sponges,
0:51:57 > 0:51:58I think they're much, much better.
0:51:58 > 0:51:59Now, moving on to the top -
0:51:59 > 0:52:02- I'm tempted to try a bit of the biscuit...- Go for it.
0:52:02 > 0:52:04But I'm petrified about it all coming down.
0:52:04 > 0:52:05It won't, it won't come down.
0:52:05 > 0:52:09The miners have been through enough, Paul. Don't break their wheel.
0:52:09 > 0:52:13MARY: But your skill in the piping and presentation of that
0:52:13 > 0:52:16- is very, very good indeed. - Thank you.
0:52:16 > 0:52:19- Beautiful chocolate biscuit. - Mmm! Crisp, lovely.
0:52:19 > 0:52:21- Full of flavour - well done. - Thank you.
0:52:21 > 0:52:23- You've done well, thank you very much.- No problem.
0:52:23 > 0:52:26Thank you very much, I appreciate that.
0:52:35 > 0:52:38CROWD CHEERS AND APPLAUDS
0:52:42 > 0:52:46Whilst Richard, Luis and Nancy join their friends and family...
0:52:51 > 0:52:55..Mary and Paul have one final decision to make.
0:52:56 > 0:53:00It's been a very fraught Showstopper with some extraordinary results.
0:53:00 > 0:53:03First, Richard - what impressed you about Richard's Showstopper?
0:53:03 > 0:53:06I thought Richard's did look a bit child-like,
0:53:06 > 0:53:09- but the flavours were unbelievable. - Let's move to Nancy.
0:53:09 > 0:53:13The sails on the windmill, that glorious red caramel,
0:53:13 > 0:53:15and of course, she got her flavours right.
0:53:15 > 0:53:18The symmetry of the whole piece was perfect.
0:53:18 > 0:53:20The profiteroles filled with passion fruit was very good.
0:53:20 > 0:53:22However, you saw the gaps, you saw the work
0:53:22 > 0:53:24and I think if they were bigger, or more,
0:53:24 > 0:53:26it would've covered it up more.
0:53:26 > 0:53:27Let's look at Luis' - I mean,
0:53:27 > 0:53:29that is a spectacular rendering of a hometown if ever I saw one.
0:53:29 > 0:53:32That was really stunning.
0:53:32 > 0:53:35The whole chain and design of the wheel at the top,
0:53:35 > 0:53:36both of them tasted great.
0:53:36 > 0:53:39I thought the flavour combinations in the bottom tier didn't work,
0:53:39 > 0:53:41but the flavour combinations in the top did,
0:53:41 > 0:53:42and did work extremely well.
0:53:42 > 0:53:46So, Paul and Mary, time for the big decision.
0:53:46 > 0:53:48Do you know who is going to win?
0:53:48 > 0:53:50We...
0:53:50 > 0:53:52We, for once, are in total agreement.
0:53:52 > 0:53:55- Absolutely.- Do you know already? - Like lovebirds.
0:53:55 > 0:53:57I told you this would be the series they finally...
0:53:57 > 0:53:59Don't start on me.
0:54:02 > 0:54:05CHEERING
0:54:23 > 0:54:25OK, bakers, the time has come -
0:54:25 > 0:54:28I'd like you please to come and step forward.
0:54:30 > 0:54:32Give them a round of applause.
0:54:39 > 0:54:41All right, my loves.
0:54:43 > 0:54:45Well done, all three of you.
0:54:45 > 0:54:48Now, bakers, finalists of 2014,
0:54:48 > 0:54:51Paul and Mary have made their decision,
0:54:51 > 0:54:54and I'm delighted to announce
0:54:54 > 0:54:59that the winner of The Great British Bake Off 2014 is...
0:55:09 > 0:55:10..Nancy.
0:55:10 > 0:55:12CHEERING AND APPLAUSE
0:55:15 > 0:55:18Nancy, good for you! Well done!
0:55:19 > 0:55:21Nancy!
0:55:21 > 0:55:23Well done, Nancy. Well done.
0:55:27 > 0:55:30MARY: It's been a pleasure - you should be so proud.
0:55:30 > 0:55:32I don't know how I'm feeling, really.
0:55:32 > 0:55:37Absolutely overwhelmed and...pretty speechless
0:55:37 > 0:55:39and a bit emotional, but...
0:55:41 > 0:55:42I can't...I...
0:55:42 > 0:55:44Who could believe it, you know? That I could win it?
0:55:44 > 0:55:47Can you believe it?
0:55:47 > 0:55:51Nancy has the instinct. She loves baking.
0:55:51 > 0:55:53And, of course, she is a perfectionist.
0:55:53 > 0:55:55And to win The Great British Bake Off,
0:55:55 > 0:55:58that's just what you have to be, a perfectionist.
0:55:58 > 0:56:00- So proud.- Thank you.
0:56:00 > 0:56:03Everything just joined together for the final.
0:56:03 > 0:56:05I think it worked beautifully for her
0:56:05 > 0:56:09and I think Nancy absolutely nailed it in the final.
0:56:09 > 0:56:13Honestly, I'm so overwhelmed. It's been amazing today.
0:56:13 > 0:56:17And without a doubt, hand on heart, the right person won.
0:56:17 > 0:56:19I think the greatest lesson I've taken away
0:56:19 > 0:56:22is that if you want to do something, just crack in and do it.
0:56:22 > 0:56:25If you don't just open the door, you'll never find out.
0:56:25 > 0:56:28I knew it! I knew it! I'm so proud!
0:56:28 > 0:56:31The male judge said, "Have I got a name now?"
0:56:31 > 0:56:33So I said, "Yeah, it's Paul.
0:56:33 > 0:56:36"And I've been secretly in love with you all the time.
0:56:36 > 0:56:39"I had to call you 'male judge' to be able to control myself."
0:56:39 > 0:56:42Made him feel all right.
0:56:42 > 0:56:43SHE LAUGHS