0:00:02 > 0:00:04Welcome back to the Bake Off tent, where we're just weeks away
0:00:04 > 0:00:07from being able to announce Britain's best amateur baker.
0:00:07 > 0:00:09And the scores on the oven doors are...
0:00:09 > 0:00:11boys, two remaining, girls, four remaining.
0:00:11 > 0:00:14- Sounds like a party. Welcome to... - BOTH: The Great British Bake Off.
0:00:16 > 0:00:20'Last time, the Bake Off went all continental.'
0:00:20 > 0:00:23- Estos marcas...- Listos...- Bake!
0:00:23 > 0:00:26'The bakers battled with European yeast leaven cakes.'
0:00:26 > 0:00:28I think it's going to be sad...
0:00:28 > 0:00:30'Swedish princess cakes.'
0:00:30 > 0:00:32Couldn't think of another way of doing it...
0:00:32 > 0:00:34'And tiered Hungarian tortes.
0:00:34 > 0:00:36'Chetna was crowned Star Baker.'
0:00:36 > 0:00:38Clever idea, everybody will be copying that.
0:00:38 > 0:00:41'But an unprecedented decision from Mary and Paul...'
0:00:41 > 0:00:44They were really rowing and it was really awful.
0:00:44 > 0:00:46'..meant that no-one went home.'
0:00:48 > 0:00:51'This week, the six remaining bakers tackle pastries.'
0:00:51 > 0:00:53Urrgh!
0:00:53 > 0:00:55'With a savoury signature...'
0:00:55 > 0:00:56Come on, pasties!
0:00:56 > 0:00:59'A technical pastry that no-one has even heard of...'
0:00:59 > 0:01:01I don't really know what I'm looking for, to be honest,
0:01:01 > 0:01:04because I've never seen one or heard of one.
0:01:04 > 0:01:07'And a choux pastry Showstopper which reaches new heights.'
0:01:07 > 0:01:10I was a bit bored, so I thought I'd build a set of stairs, you know.
0:01:10 > 0:01:12So this is your first eclair stair?
0:01:12 > 0:01:16'With a place in the quarterfinals up for grabs, tensions are high.'
0:01:16 > 0:01:19- This is Paul Hollywood, if I come last... - SHE LAUGHS
0:01:45 > 0:01:48So, what do you get if you cross butter, flour, a crime scene
0:01:48 > 0:01:49and a woolly jumper?
0:01:49 > 0:01:51- Dunno. - A Danish pastry.
0:01:51 > 0:01:56I think that might need work. It's pastry week.
0:01:56 > 0:02:00I'm delighted to be back again - I mean, the sun's shining,
0:02:00 > 0:02:02the birds are singing!
0:02:03 > 0:02:08I love working with pastry, so I'm looking forward to it.
0:02:08 > 0:02:10The two previous weeks have been the hump to get over,
0:02:10 > 0:02:13but, yeah, ready for this week, looking forward to it.
0:02:18 > 0:02:19Bakers, good morning.
0:02:19 > 0:02:24What a beautiful morning it is, and welcome to your Signature Challenge.
0:02:24 > 0:02:28Mary and Paul would like you to bake some savoury pastry parcels.
0:02:28 > 0:02:31Pretty much every culture has a tradition for these,
0:02:31 > 0:02:37from the samosas to Cornish pasties to Spanish empanadas to...
0:02:37 > 0:02:39- And the other ones! - ..the other ones. Good.
0:02:39 > 0:02:42Now, Mary and Paul would like 12 savoury parcels.
0:02:42 > 0:02:46This could be any pastry you like - could be puff, could be shortcrust.
0:02:46 > 0:02:50You've got an hour and three quarters. Very much on your marks...
0:02:50 > 0:02:52- Get set.- Bake!
0:02:58 > 0:03:02I think the judges are definitely looking for flavour every time
0:03:02 > 0:03:04and I think last week I fell short on that,
0:03:04 > 0:03:07so I need to put it right this week, I think.
0:03:10 > 0:03:13When I reach a week where I can do some of my flavours,
0:03:13 > 0:03:15I get really excited.
0:03:17 > 0:03:20Week seven, we're looking for 12 perfectly formed,
0:03:20 > 0:03:24beautifully browned, excellent-flavoured parcels.
0:03:24 > 0:03:27I'd like to see something that they think we've never had before.
0:03:27 > 0:03:30No excuses - it must be done in the time.
0:03:30 > 0:03:33The seasoning must be right, the moisture must be right,
0:03:33 > 0:03:35the bake must be right.
0:03:46 > 0:03:48- Morning, Chetna.- Good morning.
0:03:48 > 0:03:51Chetna, tell us about your savoury parcels?
0:03:51 > 0:03:54I'm making Indian savoury parcels - surprise, surprise!
0:03:56 > 0:03:58I'm making kachoris, which are pastry
0:03:58 > 0:04:02and inside there's a lentil mixture and then deep-fry them.
0:04:02 > 0:04:05- You're going to deep-fry them? - Yes.
0:04:05 > 0:04:07Chetna's kachoris will be made
0:04:07 > 0:04:08using a carom seed pastry,
0:04:08 > 0:04:11which will crisp up when deep-fried.
0:04:11 > 0:04:14Boiling away in that pan is lentils...
0:04:14 > 0:04:16- Yes.- So how far are you going to cook them down to?
0:04:16 > 0:04:19Cos you've got to fry them as well, haven't you?
0:04:19 > 0:04:22It's just going to be cooked - not al dente, but JUST cooked.
0:04:22 > 0:04:25OK, this is going to be fascinating, it's all about the blend
0:04:25 > 0:04:29- of the spices going in there, thank you very much, Chetna.- Thank you!
0:04:29 > 0:04:33Kate's bake is also inspired by Indian flavours.
0:04:34 > 0:04:36So what are your savoury parcels?
0:04:36 > 0:04:41They're samosa-inspired paneer and spinach parcels.
0:04:41 > 0:04:43So the spinach you're using - fresh spinach?
0:04:43 > 0:04:44No, I'm using frozen.
0:04:44 > 0:04:47I've tried it with both and I've found that fresh spinach
0:04:47 > 0:04:51is just way too wet, and samosas are traditionally quite dry.
0:04:51 > 0:04:55Her samosas will be folded into triangles, crimped and deep-fried.
0:04:55 > 0:04:58Tell us what's on here.
0:04:58 > 0:05:02Well, I've got cinnamon, powdered ginger, turmeric, chilli flakes -
0:05:02 > 0:05:08sorry, Mary - and in here I've got coriander, cumin, mustard seeds.
0:05:08 > 0:05:11- Could be an overload. - What, of chilli?
0:05:11 > 0:05:14- An overload of flavours as well. - Well, we'll see.
0:05:17 > 0:05:21Luis will also deep-fry his parcels.
0:05:21 > 0:05:23I was brought up on fried food, I'll be honest.
0:05:23 > 0:05:27I remember eating these empanadas as a child in various places -
0:05:27 > 0:05:30at my gran's, and so I didn't have the recipe,
0:05:30 > 0:05:34so I've had to reverse engineer it and make it how I remember it.
0:05:37 > 0:05:39- Morning.- Morning, Luis. - You all right?
0:05:39 > 0:05:43So what flavours are you going to be doing in the empanadas?
0:05:43 > 0:05:47It's mainly beef and chorizo, but there's potato, carrot,
0:05:47 > 0:05:51celery and then a herb, a lot of spice mixing.
0:05:51 > 0:05:53There's paprika, oregano...
0:05:53 > 0:05:56Luis's Spanish flavours aren't just in the filling.
0:05:56 > 0:05:59He's making an orange and paprika pastry.
0:05:59 > 0:06:02- They're quite big! - Well, they look quite big.
0:06:02 > 0:06:05What I do is, I do the traditional rope around the edge.
0:06:05 > 0:06:08- So you're crimping it? - I crimp it all the way around,
0:06:08 > 0:06:11so I only put about three tablespoons of filling in each one
0:06:11 > 0:06:15and then I use the excess pastry to get my crimp round. I want them
0:06:15 > 0:06:18completely sealed and don't want them to leak in the fryer.
0:06:18 > 0:06:19Good luck, Luis.
0:06:19 > 0:06:21I'm not happy.
0:06:21 > 0:06:25See, I don't think that's right, I'm going to do that again.
0:06:25 > 0:06:28Good morning, Nancy. Can the male judge ask you
0:06:28 > 0:06:30what savoury parcels you're doing, please?
0:06:30 > 0:06:34Yes, today I'm going to make spicy duck parcels, pasties.
0:06:34 > 0:06:39- What's the pastry then? - This is a quick flaky pastry.
0:06:39 > 0:06:40Nancy's duck will be mixed with
0:06:40 > 0:06:42oriental vegetables
0:06:42 > 0:06:44and flavoured with Chinese spices.
0:06:44 > 0:06:47How do you seal the whole pie up together
0:06:47 > 0:06:50- so you don't get any leakage? - I DID get some leakage.
0:06:50 > 0:06:55So I decided to soak it up with a teaspoon of ground rice.
0:06:55 > 0:06:56That's such a good idea.
0:06:56 > 0:06:58They did seep, and they looked a bit messy.
0:07:09 > 0:07:11Um, I wanted to do something different
0:07:11 > 0:07:14because I think it's quite good to stand out.
0:07:14 > 0:07:16Because if I was making a pasty and then Rich was making a pasty
0:07:16 > 0:07:18they would be directly comparing our pasties.
0:07:18 > 0:07:22Whereas I don't think anyone else is doing a miniature beef Wellington
0:07:22 > 0:07:23so no-one else can be compared to mine!
0:07:23 > 0:07:25Martha will wrap the beef in Parma ham,
0:07:25 > 0:07:27add the mushroom duxelle
0:07:27 > 0:07:30and enclose it in a rough puff pastry.
0:07:30 > 0:07:33The beef, are you going to fry it beforehand?
0:07:33 > 0:07:36I'm going to sear it very lightly so that the juices stay inside,
0:07:36 > 0:07:39but it's almost impossible to get the beef really as rare
0:07:39 > 0:07:44as it'd ideally be, because you'd have to get the pastry to cook.
0:07:44 > 0:07:47So they're a little bit more medium/well-done kind of beef.
0:07:56 > 0:07:58Unlike Martha, Richard and Nancy
0:07:58 > 0:08:01aren't cooking their meat at all before it goes into the parcels.
0:08:01 > 0:08:07It has to be cut so, so small, because it's going in the pasty raw.
0:08:08 > 0:08:11- Good morning, Richard.- Morning. - So, what are you up to?
0:08:11 > 0:08:13What have you decided to do for your savoury parcels?
0:08:13 > 0:08:17- I'm doing lamb and mint pasties today.- Nice!
0:08:17 > 0:08:19Like a Cornish pasty, you're putting raw meat in there,
0:08:19 > 0:08:24and quite big pieces, and let's hope that they cook in the time.
0:08:24 > 0:08:27Richard will add sweet potato to his pasties
0:08:27 > 0:08:30to complement his traditional choice of filling.
0:08:30 > 0:08:32- How are you going to fold them? - He's doing a live masterclass
0:08:32 > 0:08:34for us, Mary, doesn't get more exciting than that.
0:08:34 > 0:08:36I'm folding them all over first.
0:08:36 > 0:08:38The crimping is critical on something like this
0:08:38 > 0:08:41- to stop any leakage from the meat. - Yes.
0:08:41 > 0:08:43Hopefully if you crimp them well enough, you don't have
0:08:43 > 0:08:46too many explosions - that's always the main worry.
0:08:53 > 0:08:55Each of the bakers has their own individual way
0:08:55 > 0:08:58of sealing their parcels.
0:09:08 > 0:09:10How much time have I got left?
0:09:10 > 0:09:13It's about half an hour, coming up to half an hour.
0:09:13 > 0:09:15- How long's the bake?- 25.- OK.
0:09:15 > 0:09:19Bakers, you've got half an hour. Half an hour on your parcels.
0:09:30 > 0:09:33- You are the king of crimping. - Thanks, Mel!- Senor Luis!
0:09:33 > 0:09:35How do you say "to crimp" in Spanish, do you know?
0:09:35 > 0:09:37Oh, God, I don't know!
0:09:37 > 0:09:40Crimpar? Crimpar! So you reckon those two are done?
0:09:40 > 0:09:42These two are definitely done.
0:09:42 > 0:09:44That's one hell of a twist you've got going on there.
0:09:44 > 0:09:46So why an Indian-inspired bake?
0:09:46 > 0:09:50I love Indian food. But obviously Chetna's the queen of spice.
0:09:50 > 0:09:51Not leaking.
0:09:53 > 0:09:56OK, bakers, I'm in a rough puff kind of a mood, it's ten minutes!
0:09:56 > 0:09:59I'm going to need every bit of ten minutes.
0:10:01 > 0:10:02Nothing's burst yet.
0:10:02 > 0:10:06I'm a little bit behind where I'd like to be.
0:10:06 > 0:10:08I re-made my pastry, because I wasn't happy
0:10:08 > 0:10:12and it didn't seem right, which set me back.
0:10:12 > 0:10:14I've got enough time, it's just tight.
0:10:14 > 0:10:18Urgh! I don't know whether mine are going to be cooked!
0:10:18 > 0:10:20It's not a very hot deep fat fryer
0:10:20 > 0:10:23and it's concerning, to say the least.
0:10:23 > 0:10:26And if I put more in, I lower the temperature,
0:10:26 > 0:10:30I'm just going to have to... I don't know what to do.
0:10:30 > 0:10:33I'm going to literally be taking them out the oven, cooling rack,
0:10:33 > 0:10:35straight into me basket.
0:10:35 > 0:10:39Bakers, that's five minutes till pastry parcel paradise.
0:10:47 > 0:10:51- My fryer went off, Luis. - Oh, you're joking!- No, I'm not.
0:10:51 > 0:10:54- It's on a timer. - I didn't know.
0:10:54 > 0:10:55Come on, pasties!
0:11:00 > 0:11:02I'd like to have seen a bit more colour.
0:11:02 > 0:11:05Every time I get to this point, I can just hear the music,
0:11:05 > 0:11:07- you know the music that they play at the end...- Yeah!
0:11:09 > 0:11:11Hoh!
0:11:13 > 0:11:14Ow!
0:11:17 > 0:11:21OK, bakers, your parcels are due for delivery now! NOW!
0:11:21 > 0:11:22What a nightmare.
0:11:22 > 0:11:25They look so...ah!
0:11:28 > 0:11:31Paul and Mary will be looking for parcels which are uniform
0:11:31 > 0:11:36in size, well filled, perfectly cooked and sealed to prevent leaks.
0:11:40 > 0:11:41- Hello, Richard.- Hi, Paul. - So, I think
0:11:41 > 0:11:43you've got some good uniformity,
0:11:43 > 0:11:45you have got consistency and a nice dark colour.
0:11:45 > 0:11:47They're not burnt.
0:11:47 > 0:11:51No, it's not burnt. I'll take this fella.
0:11:51 > 0:11:54- Nice and flaky.- Oooh!
0:11:54 > 0:11:56- It's a bit of a gap.- Yeah.
0:11:56 > 0:11:59You can really, really pack these things out.
0:11:59 > 0:12:01PASTY CRUNCHES
0:12:01 > 0:12:04What a wonderful combination! And I was the one that thought
0:12:04 > 0:12:08- the meat wouldn't be done, and it IS done, so well done.- Thank you.
0:12:08 > 0:12:11It's a great bake, great pastry. Great flavours.
0:12:11 > 0:12:14- Do you mind, Richard?- Fill your boots.- Fill my pockets!
0:12:14 > 0:12:15Fill your pockets!
0:12:21 > 0:12:24They look very tempting, they're a lovely golden brown.
0:12:24 > 0:12:28And if I look underneath, this has had a little bit of leaking here.
0:12:28 > 0:12:32The beef is a gentle pink and a lovely thin layer of pastry.
0:12:33 > 0:12:36Tastes good, the flavours are fantastic.
0:12:36 > 0:12:40- The seasoning is just right, I'll go for that.- Thank you.
0:12:40 > 0:12:43- Mind if I just...? - Of course, go ahead!
0:12:46 > 0:12:48Not bad, not bad.
0:12:54 > 0:12:58Probably could have done with a little bit longer in the fryer,
0:12:58 > 0:13:00if I'm honest. The colour's a bit pale, I think to me it is
0:13:00 > 0:13:02a bit big for a traditional empanada.
0:13:02 > 0:13:05I love their size, I know Paul thinks they should be dinky,
0:13:05 > 0:13:08but that's about the size I'd like for my lunch.
0:13:08 > 0:13:10- Yeah, too right. - Good filling inside.
0:13:10 > 0:13:12I think they look most attractive
0:13:12 > 0:13:15and there's no leakage anywhere of the filling.
0:13:16 > 0:13:18It's very, very tasty indeed, it's lovely.
0:13:18 > 0:13:21But I think for me it's slightly under-done.
0:13:21 > 0:13:23- Can I take another one? - Absolutely.
0:13:23 > 0:13:26- Thanks, Luis.- One for later. - Thank you.
0:13:32 > 0:13:34I think you know what I'm going to say.
0:13:34 > 0:13:37They needed another five minutes. I ran out of time.
0:13:37 > 0:13:40- I love the look of them. - I think I want to have a try.
0:13:40 > 0:13:43I think it could have taken a shade more filling.
0:13:43 > 0:13:46Yes, your idea of ground rice I think has worked.
0:13:46 > 0:13:48There's just not enough in there. That combined with
0:13:48 > 0:13:52- the lack of baking has sort of let it down a bit.- Thank you.
0:13:52 > 0:13:53Thank you, Nancy.
0:13:53 > 0:13:55- Do you mind if I have one? - Help yourself.
0:13:59 > 0:14:01Did it all go as you wanted it to?
0:14:01 > 0:14:03They should be an awful lot darker than that.
0:14:03 > 0:14:06My deep fat fryer went off and I didn't realise.
0:14:06 > 0:14:08You've got the nice even shape,
0:14:08 > 0:14:11I think, you've got VERY good crimping at the base, which I like.
0:14:11 > 0:14:15- The colour's pale.- Yeah.- I think the only thing we can do with these...
0:14:15 > 0:14:16- Is try them.- Is try them.
0:14:16 > 0:14:19I've made them less spicy than I would normally, for you, Mary.
0:14:19 > 0:14:22- Have you?- Yes. - I like things spicy.
0:14:27 > 0:14:30The filling's interesting. I don't particularly like the pastry.
0:14:30 > 0:14:33I had a bit with the crimp on and it was quite doughy.
0:14:33 > 0:14:38And it's not too hot. It's just the outside, your pastry isn't cooked.
0:14:38 > 0:14:40You should have been watching your fryer.
0:14:40 > 0:14:42Well, I did, I was kind of really confused about it
0:14:42 > 0:14:45and I took some out and thought "I'll re-do them later"
0:14:45 > 0:14:47and tried all kinds of things and it just had turned off.
0:14:47 > 0:14:50- Shame. OK, thank you very much. - Thank you.
0:14:50 > 0:14:53- Kate, do you mind? - I wouldn't mind at all.
0:14:53 > 0:14:55SHE LAUGHS
0:15:02 > 0:15:04Great colour, right.
0:15:06 > 0:15:11Lots of filling in there, pastry looks well done, flaky.
0:15:11 > 0:15:14I like to have more filling than pastry, and that's what we've got.
0:15:14 > 0:15:18That pastry is delicious. I DO love the flavour.
0:15:18 > 0:15:21Your spices, the volume of spices you put in there
0:15:21 > 0:15:24is frankly staggering. That's lovely, well done.
0:15:24 > 0:15:27- Thank you.- Do you mind, Chetna, if I just...?
0:15:27 > 0:15:30- Not at all, no, please.- There's no room in the pockets, I'll just...
0:15:30 > 0:15:31- Put it in your mouth.- Eat it, yeah.
0:15:34 > 0:15:36- Phew!- They look really nice.
0:15:36 > 0:15:38There's a few under-cooking comments in there
0:15:38 > 0:15:41so I'm getting a little bit of comfort from that. SHE LAUGHS
0:15:43 > 0:15:45Paul was absolutely right, I tried it and they were under.
0:15:45 > 0:15:48I couldn't really have asked for better comments,
0:15:48 > 0:15:50under the circumstances. So I'm pretty delighted, actually.
0:15:50 > 0:15:54I've learnt how to use a deep-fat fryer now.
0:15:54 > 0:15:55SHE LAUGHS
0:15:55 > 0:15:59The iconic Cornish pasty found fame as a miner's packed lunch,
0:15:59 > 0:16:03but its popularity has spread further than you'd think.
0:16:05 > 0:16:09In the early 1800s, the Cornish tin mining industry was world-famous.
0:16:09 > 0:16:13And in 1825, a group of 60 miners from the county
0:16:13 > 0:16:17were recruited to work in a silver mine in Mexico.
0:16:17 > 0:16:20It was in the early 1820s.
0:16:20 > 0:16:22They purchased 1,500 tonnes of equipment,
0:16:22 > 0:16:25and they set sail for the silver mines.
0:16:27 > 0:16:31It took them 14 months to get to the mines in Pachuca
0:16:31 > 0:16:32and Real del Monte.
0:16:35 > 0:16:38When they arrived at the mines, the Cornish miners were working
0:16:38 > 0:16:41very closely with the locals, who were quick to embrace
0:16:41 > 0:16:45parts of Cornish culture. Including the cuisine.
0:16:45 > 0:16:49I believe that the indigenous Mexicans
0:16:49 > 0:16:52saw in the Cornish pasty a fast food.
0:16:52 > 0:16:55A type of food that could be easily made,
0:16:55 > 0:16:58manufactured and taken so simply to their workplace.
0:16:58 > 0:17:02The local Mexican miners created their own version of a pasty.
0:17:02 > 0:17:04A Mexican paste.
0:17:04 > 0:17:08And that is the story that started 190 years ago.
0:17:08 > 0:17:12Today, we are now forming stronger
0:17:12 > 0:17:16and stronger links with our friends in Mexico.
0:17:16 > 0:17:20Descendents of both the Cornish and Mexican miners still regularly
0:17:20 > 0:17:24get together to celebrate this unique bond.
0:17:24 > 0:17:25My grandfather also,
0:17:25 > 0:17:30and my grandfather stayed for 40 years in the silver mines.
0:17:30 > 0:17:32Mi abuelo trabajo las minas.
0:17:32 > 0:17:35His grandfather worked in the mines.
0:17:35 > 0:17:39And both pasties and pastes are on the menu.
0:17:39 > 0:17:43At first glance, the pasty and the paste look very similar.
0:17:43 > 0:17:44When the pasty first went to Mexico,
0:17:44 > 0:17:47they wasn't able to get the ingredients that we have
0:17:47 > 0:17:49in Cornwall so they had to use regional ingredients.
0:17:49 > 0:17:55So the Mexican pasty has potato, leeks, chillies, steak,
0:17:55 > 0:17:57butter and parsley.
0:17:57 > 0:18:00It's a very similar pastry, but considering they're so small,
0:18:00 > 0:18:02they've got so much in them.
0:18:02 > 0:18:05But not every Cornish palate can take the Mexican heat.
0:18:07 > 0:18:09That was eye-wateringly hot.
0:18:09 > 0:18:11I think I should have had a Cornish one.
0:18:18 > 0:18:20'The bakers are about to face a technical challenge
0:18:20 > 0:18:23'which will test their advanced pastry knowledge.'
0:18:23 > 0:18:25Hello, bakers, you're going to love this one.
0:18:25 > 0:18:27I mean that in a sort of
0:18:27 > 0:18:29"You're going to hate this one" kind of a way.
0:18:29 > 0:18:32Now, it's Paul's recipe, the Queen of Mean as I like to call him.
0:18:32 > 0:18:34We'd like you two to just go away.
0:18:34 > 0:18:37If you'd like to go away for us, that'd be great.
0:18:37 > 0:18:38Go and do some crocheting, Paul.
0:18:38 > 0:18:45Now, Paul and Mary would like you to make 12 individual kouign amann.
0:18:45 > 0:18:47- Yep, we don't know what it is either.- No idea.
0:18:47 > 0:18:51OK, so apparently it's a traditional Breton pastry
0:18:51 > 0:18:54and you've got three and a half hours on the clock to do that.
0:18:54 > 0:18:55All the very best.
0:18:55 > 0:19:00- Kouign amann.- On your marks, get set! Bake!- Bake!
0:19:01 > 0:19:04For the first time in the history of Bake Off,
0:19:04 > 0:19:07not one of the bakers has heard of this technical challenge,
0:19:07 > 0:19:11let alone what it's supposed to look like or how to make it.
0:19:11 > 0:19:14I don't think I've ever even SEEN one of these.
0:19:14 > 0:19:16I have never heard of this.
0:19:16 > 0:19:18How do you pronounce it? Koi...?
0:19:18 > 0:19:19Queen-a-man.
0:19:19 > 0:19:20- Queen-a-man.- Queen-a-man.
0:19:20 > 0:19:23It's called a kougan aman?
0:19:23 > 0:19:26A queen-a-man, a queen amon?
0:19:31 > 0:19:32It's kouign amann.
0:19:32 > 0:19:34Traditionally, it's quite large, it's got to be buttery,
0:19:34 > 0:19:37it's got to be crispy, it's got to be flaky.
0:19:37 > 0:19:40So basically, the lamination is all about the dough butter,
0:19:40 > 0:19:42dough butter layers.
0:19:42 > 0:19:44They've got to build up the dough, it's got a little bit
0:19:44 > 0:19:46of salt in it, it's got butter, it's got sugar in it.
0:19:46 > 0:19:48It's got yeast in there.
0:19:48 > 0:19:51What you're looking for is the texture of a puff pastry,
0:19:51 > 0:19:53but a bit more open, a bit more structured,
0:19:53 > 0:19:55and that comes from the yeast.
0:19:55 > 0:19:57So when do they actually add the sugar?
0:19:57 > 0:20:01They need to do a minimum of three turns before they add sugar to it.
0:20:01 > 0:20:04If they put the sugar in during the turns, what happens is
0:20:04 > 0:20:06it just dissolves, it doesn't go anywhere.
0:20:06 > 0:20:09But also, they've got to think of when to put these in the oven,
0:20:09 > 0:20:12it's got to be risen and rested before it goes in,
0:20:12 > 0:20:15otherwise it'll just be too tight and not opened up like a flower.
0:20:19 > 0:20:22Something like four or five ingredients...
0:20:24 > 0:20:27..and three and a half hours to work with them.
0:20:28 > 0:20:30So what's that all about?
0:20:30 > 0:20:33Make the dough, shape into a ball and prove.
0:20:33 > 0:20:35I've never made a pastry with yeast before.
0:20:35 > 0:20:37Yes, first time for everything, isn't it?
0:20:37 > 0:20:41A little bit nervous, don't really know what it's meant to be like.
0:20:41 > 0:20:45My dough feels quite sticky, but I know that Paul's quite critical
0:20:45 > 0:20:46if you don't add all the water sometimes.
0:20:55 > 0:20:57Paul's recipe tells them to prove the dough,
0:20:57 > 0:20:59but does not state for how long.
0:20:59 > 0:21:02I'm just going to keep an eye on it, I'm going to wait until it doubles.
0:21:02 > 0:21:05Then I'm done and I'm going to have a cup of tea.
0:21:05 > 0:21:07Now, I'm going to sit and look at the recipe.
0:21:13 > 0:21:15HE HUMS TO HIMSELF
0:21:22 > 0:21:26The next step is roll out the dough into a 20cm square,
0:21:26 > 0:21:29and roll out the chilled butter into a slightly smaller square
0:21:29 > 0:21:31and place diagonally on the dough.
0:21:31 > 0:21:34I think a bit of butter bashing reduces the tension, doesn't it?
0:21:40 > 0:21:43This is Paul Hollywood if he hates
0:21:43 > 0:21:45my kouign amann, if I come last.
0:21:45 > 0:21:47SHE GIGGLES
0:21:50 > 0:21:52When they think it's proved for long enough,
0:21:52 > 0:21:55the bakers press on with the next stage.
0:21:55 > 0:21:58I'm rolling out my dough to 20cm square.
0:21:58 > 0:22:03I'm onto stage five, which is fold the corners of dough
0:22:03 > 0:22:04over the butter.
0:22:10 > 0:22:13I'm going to do it the way I know, which is basically a longer piece
0:22:13 > 0:22:16of dough, a shorter piece of butter and you get a fold straightaway.
0:22:16 > 0:22:20Next stage is roll the dough into a rectangle, fold down
0:22:20 > 0:22:23the top third then lift the bottom third and then refrigerate.
0:22:23 > 0:22:27Only Chetna is leaving hers to prove for longer.
0:22:27 > 0:22:31Everyone else has already folded their pastries, but I haven't,
0:22:31 > 0:22:35I'm just waiting for a bit more rise.
0:22:44 > 0:22:47Am I stupid? There's two and a half hours left?
0:22:47 > 0:22:50Why is everybody folding it right now? What's going on?
0:23:04 > 0:23:07Halfway through the bake and it's decision time.
0:23:07 > 0:23:10Part seven of the method is a little bit ambiguous.
0:23:10 > 0:23:13It says "repeat the rolling and folding process three times,
0:23:13 > 0:23:16"adding sugar between one of the layers."
0:23:16 > 0:23:19Does that mean one of the layers each of the three times,
0:23:19 > 0:23:20or just one of the layers?
0:23:20 > 0:23:24One layer or every layer?
0:23:24 > 0:23:26I think the sugar between one of the layers.
0:23:26 > 0:23:30So the sugar is going in this one. I reckon it's not the last layer
0:23:30 > 0:23:32and it's not the first layer, it'll be the middle layer.
0:23:32 > 0:23:35What I've done is I've divided my sugar into three...
0:23:35 > 0:23:38And you're adding the sugar between one of the layers.
0:23:38 > 0:23:40Every time. So I know that's the right amount of sugar.
0:23:40 > 0:23:43- But which layer?- I don't think it matters, to be honest, because...
0:23:43 > 0:23:45- You don't think it matters?! - Don't tell Paul that!
0:23:45 > 0:23:48It's this sort of precision upon which a technical bake rests.
0:23:48 > 0:23:51You know what he's like, he'll be thumbing the dough
0:23:51 > 0:23:54and he'll be saying, "The sugar's in the wrong layers."
0:23:54 > 0:23:58Hey, wouldn't it be awful if this were salt? No, it's not.
0:24:00 > 0:24:02I've made a guess and put it on the last time.
0:24:02 > 0:24:04At least this way I'll have a defined bit of sugar through.
0:24:04 > 0:24:08Who's done it right and who's not done it right, though, do we know?
0:24:08 > 0:24:11Apparently the thing you have to do is put the sugar in last,
0:24:11 > 0:24:13and I think Richard and Martha have done that.
0:24:13 > 0:24:16Problem is, if you put sugar in while you're folding,
0:24:16 > 0:24:19it melts with the butter. Put the sugar in last, it still...
0:24:19 > 0:24:22Don't tell me it arrests the rise. Don't do that to my face!
0:24:22 > 0:24:24I'm going to chill it one more time
0:24:24 > 0:24:27for another 20 minutes and then I'm going to
0:24:27 > 0:24:30get it out and do the final cutting and filling of the tins.
0:24:34 > 0:24:36Bakers, you've got one hour to go
0:24:36 > 0:24:39on these fiendish little kouign amann things
0:24:39 > 0:24:41that no-one's ever really heard of.
0:24:51 > 0:24:53Place the dough squares into a muffin tin,
0:24:53 > 0:24:55gathering the corners at the centre.
0:25:04 > 0:25:07You can see a few layers in there.
0:25:07 > 0:25:11They need to prove now for as long as they can.
0:25:12 > 0:25:14I'm going to do it in the fridge.
0:25:19 > 0:25:23I'm proving them at room temperature for...as long as I can, really,
0:25:23 > 0:25:25before I think I have to put them in the oven.
0:25:25 > 0:25:27I'm just going to keep an eye on them
0:25:27 > 0:25:30and when they look as though they've doubled, I'll put them in the oven.
0:25:30 > 0:25:34I want it to prove in a cool environment.
0:25:34 > 0:25:37I've done it differently to every single other person in the room.
0:25:46 > 0:25:49Don't want to get deep vein thrombosis, you got to walk around.
0:25:49 > 0:25:52So this is where working outside doesn't work in my favour.
0:25:52 > 0:25:56- I don't like sitting down for long periods of time.- It's all good.
0:25:56 > 0:25:58I don't like this waiting malarkey.
0:25:58 > 0:26:01Makes you think too much. I'm better when I've no time to think.
0:26:01 > 0:26:04This could be the new sort of mindfulness meditation.
0:26:04 > 0:26:05Just do one of Paul's bakes,
0:26:05 > 0:26:08which basically is like going on holiday for a couple of weeks.
0:26:08 > 0:26:10- Kouign amann.- Kouign amann.
0:26:10 > 0:26:13- Kouign amann.- Kouign amann. Do you know which country it's from?
0:26:13 > 0:26:15- Breton.- Breton isn't a country.
0:26:15 > 0:26:17Well, it used to be a whatever it was...a...
0:26:17 > 0:26:18- Province? - Province, thank you.
0:26:18 > 0:26:21They used to have amazing sort of lace,
0:26:21 > 0:26:25and they would wear Breton coiffes, which are stiff...
0:26:25 > 0:26:28Sorry, there's something happening over there.
0:26:28 > 0:26:31Stiff lace hats and they would do special dancing.
0:26:31 > 0:26:32- Hello, Martha.- Hello!
0:26:32 > 0:26:34You know this isn't a life-drawing class, don't you?
0:26:34 > 0:26:37Are we boring you with this technical challenge, or is this
0:26:37 > 0:26:40- the calm before the storm? - Little bit.- Are you a little bored?
0:26:40 > 0:26:42- Well, we can... - Three and a half hours!
0:26:42 > 0:26:45It's quite long for a bake with six ingredients.
0:26:45 > 0:26:47- So how long have you got left now? - I don't know.
0:26:47 > 0:26:49Nor do I. I'm sorry I can't help you.
0:26:49 > 0:26:53It's around about 35 minutes, something like that, I'd say.
0:26:58 > 0:26:59OK, I'm going to put them in the oven.
0:26:59 > 0:27:02They don't look as puffy as some people's.
0:27:14 > 0:27:16I've no idea what I'm looking for. I don't know
0:27:16 > 0:27:19whether they're the right shape, the right height, the right size.
0:27:19 > 0:27:21Hopefully they'll taste nice, though.
0:27:23 > 0:27:26It doesn't say how long to bake. It says "bake until ready" -
0:27:26 > 0:27:30I'm thinking longer is better.
0:27:30 > 0:27:32I don't really know what I'm looking for.
0:27:32 > 0:27:34It's really hard to know, because they all look
0:27:34 > 0:27:37quite different around the room and I don't know which one is right.
0:27:37 > 0:27:40Because I've never seen one or heard of one.
0:27:40 > 0:27:44My only thing was that about the sugar and that's it.
0:27:44 > 0:27:48What I'm thinking is that I should have added it in one or two layers,
0:27:48 > 0:27:51- not three. - They're coming out.
0:27:51 > 0:27:55Whoa, look at you! Those smell mighty fine.
0:27:55 > 0:27:58I just don't know whether they've had enough cooking.
0:28:02 > 0:28:04Bakers, you've got five minutes left...
0:28:04 > 0:28:08IN A FRENCH ACCENT: ..with your little pesky Breton friends.
0:28:08 > 0:28:10They're a nice colour.
0:28:17 > 0:28:21They should be even-sized, not got even size.
0:28:23 > 0:28:24Ouchies.
0:28:27 > 0:28:30I imagine they probably should have been a bit more puffed up,
0:28:30 > 0:28:34but that's my decision to refrigerate, possibly.
0:28:34 > 0:28:39- OK, bakers, our most languid challenge to date is over.- Come on!
0:28:39 > 0:28:43Step away from your Bretonese little pastries.
0:28:48 > 0:28:51Paul and Mary are looking for 12 identical pastries
0:28:51 > 0:28:56which are well proved and crispy, with distinct layers.
0:28:59 > 0:29:03You've all got good, strong colour, but we're going to try and find out
0:29:03 > 0:29:06who's added sugar in every layer and who's added sugar at the end.
0:29:06 > 0:29:09- What was the right way, Paul? - Adding sugar at the end.
0:29:11 > 0:29:13They've gone down in the middle.
0:29:13 > 0:29:17They have, you can see there's not many layers in there.
0:29:20 > 0:29:22Pretty sweet.
0:29:22 > 0:29:24Normally you'd expect to have a bit of sugar on the top.
0:29:24 > 0:29:27I think there's sugar on each level. Has a few issues, that one.
0:29:27 > 0:29:30This looks as though it's got attempted layers,
0:29:30 > 0:29:32but the problem is it's quite bready as well.
0:29:34 > 0:29:37I think I'd struggle with the prove on that one.
0:29:37 > 0:29:40Now this one is pretty good - nice and high, good lamination.
0:29:40 > 0:29:44Nice caramel colour on the top, all pretty much the same size.
0:29:44 > 0:29:46You can definitely see the layers here.
0:29:46 > 0:29:49It's a decent pastry.
0:29:51 > 0:29:53That's good. That's really good. Just perfect.
0:29:53 > 0:29:58Moving on to number four here, huge irregular size difference.
0:29:58 > 0:30:02There are layers, you can see them on the top and on there.
0:30:02 > 0:30:05It looks as though it's been well made,
0:30:05 > 0:30:07but just needed that much longer to rise.
0:30:07 > 0:30:09It's a nice flavour.
0:30:11 > 0:30:12Flavour's good.
0:30:12 > 0:30:14I think this one's had a problem with the sugar -
0:30:14 > 0:30:16sugar's gone on every level, it's struggled.
0:30:16 > 0:30:18And some of these are really over-baked.
0:30:18 > 0:30:20Yeah, they are. Moving on to the last one.
0:30:20 > 0:30:22There's an attempt at lamination here.
0:30:22 > 0:30:24And they are a pretty uneven size.
0:30:24 > 0:30:28It's got a good balance of flavour. But it is massively under-proved.
0:30:28 > 0:30:31- Good flavour. - It's got a good flavour.
0:30:31 > 0:30:35Paul and Mary will identify who has managed to produce the best version
0:30:35 > 0:30:39of this completely unknown Breton pastry.
0:30:39 > 0:30:42So in sixth place, who's this?
0:30:42 > 0:30:46- A little over-baked, and we didn't get the lamination.- OK.
0:30:46 > 0:30:51And in fifth place is this one - whose is this?
0:30:51 > 0:30:53- Luis, was there sugar on each level? - There was.
0:30:53 > 0:30:55- It just tasted a bit too sweet.- OK.
0:30:55 > 0:30:58And in fourth place?
0:30:58 > 0:31:01These were multi-sized...
0:31:01 > 0:31:04- Yeah. - But we did get some of the layering.
0:31:04 > 0:31:06And in third place is this one.
0:31:08 > 0:31:11You can see they've got layers. Nice colour, just needed more proving.
0:31:11 > 0:31:13And in second place, who is this?
0:31:13 > 0:31:15Some of these were really very good.
0:31:15 > 0:31:17And in first place, well done!
0:31:17 > 0:31:20- Well done, Richard. - APPLAUSE
0:31:22 > 0:31:25Good layers, you didn't put the sugar in throughout the whole thing.
0:31:25 > 0:31:28- Close to mine - very, very good, well done.- Thank you.
0:31:28 > 0:31:31To get praise, especially after having a couple of dodgy weeks,
0:31:31 > 0:31:34to have big twinkling smiles and, "Aren't you good, Richard?",
0:31:34 > 0:31:37it's lovely, it's really, really nice.
0:31:37 > 0:31:39Looking back, it is frustrating
0:31:39 > 0:31:44because the clues were in the recipe. I did it the way I read it.
0:31:44 > 0:31:45What can you do with that?
0:31:47 > 0:31:50You get it right or you get it wrong and I got it right
0:31:50 > 0:31:53in the morning and I didn't get it right in the afternoon.
0:31:53 > 0:31:55There you go.
0:32:04 > 0:32:06So the bakers are about to go into their Showstopper day
0:32:06 > 0:32:08and after a difficult week last week,
0:32:08 > 0:32:11Richard is now flying high, wouldn't you say?
0:32:11 > 0:32:15Absolutely. He's been top in both challenges.
0:32:15 > 0:32:18So who else is doing well this weekend?
0:32:18 > 0:32:20I think Martha's done fairly well,
0:32:20 > 0:32:21she was there on technical.
0:32:21 > 0:32:24Someone like Nancy could go up or go down.
0:32:24 > 0:32:25Chetna did well on the signature.
0:32:25 > 0:32:28Yesterday, she was sixth in the technical, though,
0:32:28 > 0:32:32- she was at the bottom. - Which leaves us with Luis and Kate.
0:32:32 > 0:32:35I think Kate's signature, the pastry was massively underdone,
0:32:35 > 0:32:37it was really pale.
0:32:37 > 0:32:40And the filling that she made, it really wasn't well-seasoned.
0:32:40 > 0:32:42Luis's signature, when you look at it, when you try it,
0:32:42 > 0:32:44you think it's pretty good, but that was almost
0:32:44 > 0:32:46the tried and tested recipe for me.
0:32:46 > 0:32:48Kate and Luis are essentially in trouble
0:32:48 > 0:32:50going into the final Showstopper?
0:32:50 > 0:32:53I would go along with that and also put Chetna in there, as well,
0:32:53 > 0:32:55you don't come bottom of the technical challenge.
0:32:55 > 0:32:58If she has a bad day today... she has to be consistent.
0:32:58 > 0:33:00She's been SO consistent up to now, though.
0:33:00 > 0:33:02But you could say that about a lot of them.
0:33:12 > 0:33:14Good morning, bakers.
0:33:14 > 0:33:17Now, this morning, for your final challenge of the weekend,
0:33:17 > 0:33:19Paul and Mary would very much like you
0:33:19 > 0:33:22to bake some showstopping eclairs.
0:33:22 > 0:33:25Now for the mathematics bit. You've got to make 24 eclairs,
0:33:25 > 0:33:28two different flavours, so that's 12 of each.
0:33:28 > 0:33:32Now these eclairs should be made from choux pastry, obvs.
0:33:32 > 0:33:34They should be eclair-shaped, please,
0:33:34 > 0:33:37but that is where the restrictions end.
0:33:37 > 0:33:40- It's freestyle after that, OK?- Wow.
0:33:40 > 0:33:42You can decorate them any way in which you wish.
0:33:42 > 0:33:44- No way?- Yes, you can!
0:33:44 > 0:33:46- Way?!- Absolutely! - It's like the '60s all over again!
0:33:46 > 0:33:49- Absolutely, second summer of love! - It's free eclair love! Good lord!
0:33:49 > 0:33:52You've got four hours to create this Showstopper, so on your marks...
0:33:52 > 0:33:53- Get set!- Bake!
0:33:57 > 0:34:00It's certainly nice to be doing a Showstopper
0:34:00 > 0:34:03and not panicking like I have done for the past few weeks.
0:34:03 > 0:34:04Tricky one today, really -
0:34:04 > 0:34:08I think the choux pastry is difficult at the best of times.
0:34:08 > 0:34:12I think there is a lot more pressure now to do more interesting things,
0:34:12 > 0:34:16which is why I've taken a bit more of a risk.
0:34:18 > 0:34:21They've got four hours in this particular Showstopper challenge
0:34:21 > 0:34:24to produce 24 eclairs - that's plenty of time to see
0:34:24 > 0:34:27some great innovation and fantastic creativity.
0:34:27 > 0:34:30If they can't produce a good eclair in that time,
0:34:30 > 0:34:32they shouldn't be in that tent.
0:34:32 > 0:34:36Choux pastry, of course, is unlike any other pastry
0:34:36 > 0:34:38because it's cooked in a pan.
0:34:38 > 0:34:41The all-important part is the baking.
0:34:41 > 0:34:47That perfect eclair has a dry inside as well as looking perfect outside.
0:34:50 > 0:34:53Pushing the boat out, Kate, Luis and Chetna
0:34:53 > 0:34:55have chosen to flavour their choux pastry.
0:34:55 > 0:34:58- Morning.- Hello, Chetna.
0:34:58 > 0:35:01So it looks as though you're making a chocolate choux.
0:35:01 > 0:35:03Yes, just to add a bit of colour
0:35:03 > 0:35:06and it does give a tiny bit of flavour to it.
0:35:06 > 0:35:08With the yellowy mango filling in it,
0:35:08 > 0:35:11on top I'm making a caramel chocolate icing,
0:35:11 > 0:35:15and then I'm going to have little pieces of mango
0:35:15 > 0:35:16and then on top of that
0:35:16 > 0:35:20I'm going to have a little shake of caramel sugar.
0:35:20 > 0:35:24To accompany her complex chocolate choux,
0:35:24 > 0:35:27Chetna will make lemon meringue eclairs.
0:35:27 > 0:35:31So I'm doing a lemon curd and then I'm going to mix it with
0:35:31 > 0:35:34some cream and then I'm going to make Italian meringue.
0:35:34 > 0:35:38And then raspberries, I'm debating whether to put it underneath
0:35:38 > 0:35:43the lemon curd so that when you bite it, you can taste the raspberry.
0:35:43 > 0:35:46You're being very ambitious, you've got rather a lot going on.
0:35:46 > 0:35:48- Yes.- Good luck. - Well done, Chetna, see you.
0:35:48 > 0:35:51I'm making a Neapolitan eclair,
0:35:51 > 0:35:55so I'm doing a chocolate choux with a strawberry mousse inside.
0:35:55 > 0:35:58You can't use too much cocoa in the choux,
0:35:58 > 0:36:00because it prevents it rising so well.
0:36:00 > 0:36:02Like Chetna, Kate's also making flavoured choux -
0:36:02 > 0:36:05chocolate choux for her Neapolitan eclairs
0:36:05 > 0:36:07and basil choux for her lemon meringue ones.
0:36:07 > 0:36:12So I'm using Greek basil, which is a bit punchier in flavour.
0:36:12 > 0:36:16I'm making a lemon curd mousse filling for the lemon meringue.
0:36:16 > 0:36:20There's a lot to do, I really need to get a wiggle on.
0:36:20 > 0:36:21- Hello, Nancy.- Morning.
0:36:21 > 0:36:23Can you tell us about your two eclairs, please?
0:36:23 > 0:36:27Yes, I'm going to do a salmon and horseradish eclair,
0:36:27 > 0:36:31- topped with sesame seeds.- It'd be lovely to have something savoury.
0:36:31 > 0:36:34I've got smoked salmon and poached salmon
0:36:34 > 0:36:37and then I've got some fresh horseradish.
0:36:37 > 0:36:38Can I have a look at the horseradish?
0:36:38 > 0:36:41I've never seen horseradish like that. Did you grow that, Nancy?
0:36:41 > 0:36:44Brought the horseradish from my garden.
0:36:44 > 0:36:49Nancy is the only baker to attempt both a savoury and sweet eclair.
0:36:49 > 0:36:52She will stir a home-made raspberry jam through creme patissiere
0:36:52 > 0:36:55to create the filling for her raspberry ripple eclairs.
0:36:55 > 0:36:59Are you using the same choux for both or are you changing it round?
0:36:59 > 0:37:03I've tried a savoury choux and a sweet choux, one for each.
0:37:03 > 0:37:06And to be honest with you, I couldn't tell the difference.
0:37:06 > 0:37:09So I'm making one batch of pastry and I'll use it for both.
0:37:09 > 0:37:11Thank you very much, Nancy.
0:37:11 > 0:37:14So I've just added the flour
0:37:14 > 0:37:18and cocoa powder to the butter-water mixture.
0:37:18 > 0:37:20And I have to just beat it for two minutes
0:37:20 > 0:37:23so the rawness of the flour will get cooked.
0:37:25 > 0:37:27So that's made like one ball now.
0:37:27 > 0:37:29So I'm going to pour that into a bowl.
0:37:29 > 0:37:33The main challenge for a choux pastry is knowing when it's done.
0:37:33 > 0:37:36In the words of my dad, not too thick and not too wet, basically.
0:37:36 > 0:37:38And you've got to do it by eye.
0:37:38 > 0:37:41If you pick it up on a spatula and drop it
0:37:41 > 0:37:44and you get a V then that's when it's meant to be done.
0:37:44 > 0:37:47Today, I am making some lavender and blueberry eclairs,
0:37:47 > 0:37:50and some rose and raspberry eclairs.
0:37:50 > 0:37:53You get a little bit more adventurous, really.
0:37:53 > 0:37:56I wouldn't have made lavender custard this time last year.
0:37:56 > 0:38:00'In addition to lavender, Richard will make a rose custard.
0:38:00 > 0:38:03'He's hoping that he can nail those delicate floral flavours.'
0:38:03 > 0:38:06- Hey, Richard, how you doing? - Not bad, not bad.
0:38:06 > 0:38:08I can't help but notice, Richard, that you've brought
0:38:08 > 0:38:11a little bit of your day job on to today's bake.
0:38:11 > 0:38:13- Oh...yeah. - Are you advertising?
0:38:13 > 0:38:16I was a bit bored, so I thought I'd build a set of stairs.
0:38:16 > 0:38:18- So this is your first eclair stair? - Yes, the eclair stair.
0:38:18 > 0:38:21It's actually going to be recycled into a chicken stair
0:38:21 > 0:38:22when I get home.
0:38:22 > 0:38:25My dad keeps chickens and I'm going to turn it into a chicken ladder.
0:38:25 > 0:38:27Making them walk upstairs to bed? Don't they have wings?
0:38:27 > 0:38:30Can't they just fly?
0:38:30 > 0:38:31- Hello, Martha.- Hello.
0:38:31 > 0:38:33So have you made eclairs much before?
0:38:33 > 0:38:37For my AS coursework, we did a whole portfolio on desserts.,
0:38:37 > 0:38:39we had to pick one and then develop it.
0:38:39 > 0:38:42And I chose profiteroles, so it's the same pastry.
0:38:42 > 0:38:44So I've written about 8,000 words about different developments
0:38:44 > 0:38:46of profiteroles, which is just ridiculous.
0:38:46 > 0:38:49- You wrote a dissertation on choux? - Pretty much, yeah.
0:38:49 > 0:38:52What are you doing for your eclairs? What are your two eclairs?
0:38:52 > 0:38:55I'm doing a rhubarb and custard eclair with some candied rhubarb
0:38:55 > 0:39:00on the top and a creme pat and rhubarb compote in the inside.
0:39:00 > 0:39:03And then I'm doing a maple syrup and bacon eclair.
0:39:03 > 0:39:05Martha's American breakfast theme eclairs
0:39:05 > 0:39:09will be filled with maple syrup creme patissiere
0:39:09 > 0:39:12and topped with nougat and bacon sprinkles.
0:39:12 > 0:39:15Sometimes you get quite an overwhelming flavour of bacon,
0:39:15 > 0:39:18- which... - It shouldn't be overwhelming,
0:39:18 > 0:39:19it should just be a little...
0:39:19 > 0:39:23It's basically it's a maple and pecan eclair with little bits of
0:39:23 > 0:39:25- candied bacon just for saltiness. - OK.
0:39:30 > 0:39:33So I'm going to let it cool in the bag
0:39:33 > 0:39:36so that it holds its shape when I pipe it.
0:39:36 > 0:39:39Oh, gosh, it's so important for me to do well today,
0:39:39 > 0:39:41very, very important.
0:39:44 > 0:39:48So I'm going to pipe them and then they're ready for baking.
0:40:06 > 0:40:10I'm just spraying them with a bit of sunflower oil,
0:40:10 > 0:40:13because I think it helps them rise a bit more evenly.
0:40:25 > 0:40:30Water just creates a bit of steam when you first put them in.
0:40:30 > 0:40:34There's one that's wide, and the rest are fine.
0:40:34 > 0:40:37You've just got to look at them - if they grow then they're done.
0:40:37 > 0:40:39If they don't then they're not.
0:40:43 > 0:40:48A good eclair, for me, would be not doughy.
0:40:48 > 0:40:51Light and airy and lots of space inside to fill.
0:40:54 > 0:40:57I think they're fairly uniform. Apart from that one.
0:40:57 > 0:41:00Halfway through, and with two hours remaining, the bakers need to
0:41:00 > 0:41:05leave their choux to cool and focus on fillings.
0:41:05 > 0:41:08I'm doing a maple syrup creme pat and just a custard one
0:41:08 > 0:41:10for the custard and rhubarb ones,
0:41:10 > 0:41:12because obviously creme pat is custard.
0:41:14 > 0:41:19I'm just measuring out my rose water for my second custard.
0:41:19 > 0:41:21It's another one you have to be really sparing on,
0:41:21 > 0:41:23because once again I'm doing another custard
0:41:23 > 0:41:25that could taste like soap if I put too much in.
0:41:29 > 0:41:32Luis, Nancy and Richard are making fruit jams
0:41:32 > 0:41:35to cut through the flavour of their sweet fillings.
0:41:35 > 0:41:37Luis, what are you up to at the moment?
0:41:37 > 0:41:39I'm just making different fillings -
0:41:39 > 0:41:41one of them is going to be blueberry cheesecake,
0:41:41 > 0:41:45so the bottom of the eclair has got a strip of blueberry jam in.
0:41:45 > 0:41:48And the other one is going to be peanut butter and Jell-o,
0:41:48 > 0:41:51and it's a strawberry jam running underneath it.
0:41:51 > 0:41:54Luis will decorate his American-themed eclairs
0:41:54 > 0:41:57with candied pecans and peanut brittle.
0:41:57 > 0:41:59Now your blueberry jam there,
0:41:59 > 0:42:02it looks as though it's a blueberry jelly. Have you sieved that?
0:42:02 > 0:42:05I have sieved it a little bit, yes, it is smooth.
0:42:05 > 0:42:07I have to see how the flavours go together,
0:42:07 > 0:42:08there are quite a lot of them.
0:42:08 > 0:42:11- All right, mate, good luck. Interesting flavours.- Cool.
0:42:11 > 0:42:14I'm reducing down my raspberries and my blueberries at the moment.
0:42:14 > 0:42:18I think the fruits work quite well with the rose and the lavender.
0:42:18 > 0:42:21I'd like to think I'm traditional, but with a contemporary twist.
0:42:21 > 0:42:23THEY LAUGH
0:42:23 > 0:42:29- That's all right, in't it?! I am! - You DEFINITELY are.
0:42:29 > 0:42:32The bakers' eclairs will all need a clever twist
0:42:32 > 0:42:35to catch the eye of the judges.
0:42:35 > 0:42:38We do have a big variety of eclairs set out for us today,
0:42:38 > 0:42:41and they are...four hours is quite a long challenge.
0:42:41 > 0:42:43We expect to see something that's going to really stand out.
0:42:43 > 0:42:45Three of them are doing chocolate,
0:42:45 > 0:42:47that's going to be fascinating to see.
0:42:47 > 0:42:49Kate's doing the same thing as Chetna as well,
0:42:49 > 0:42:51they're both doing that lemon meringue eclair.
0:42:54 > 0:42:57Can't believe Chetna's making the same one as me.
0:42:57 > 0:42:59Unusual, because it's such an unusual thing,
0:42:59 > 0:43:01I've never seen it anywhere.
0:43:01 > 0:43:05The race is now on to assemble their showstopping eclairs.
0:43:05 > 0:43:09So that I get the same in each one, I'm weighing the filling
0:43:09 > 0:43:11as it goes in, because you just can't see what's going on.
0:43:16 > 0:43:18My creme pat is a bit too runny
0:43:18 > 0:43:21and I don't really know what to do about that.
0:43:21 > 0:43:24I think I might have left it out of the fridge for a bit too long,
0:43:24 > 0:43:26or maybe it wasn't thick enough to begin with,
0:43:26 > 0:43:28or maybe I put too much cream into it.
0:43:28 > 0:43:32This is the strawberry mousse.
0:43:32 > 0:43:34So I'm taking strawberry,
0:43:34 > 0:43:36I am mixing it into the cream.
0:43:44 > 0:43:46Do you suffer in any way, Chetna, from tinnitus?
0:43:46 > 0:43:48- What's that?- Ringing in the ears.
0:43:49 > 0:43:51- SHE LAUGHS - Yes or no.
0:43:51 > 0:43:53- No.- Good, because I'm about to shout.
0:43:53 > 0:43:56Bakers! Half an hour left, thank you!
0:43:56 > 0:44:00- God, is it half an hour left?! - Yes! Look at you go.
0:44:00 > 0:44:02- Shall I shout again so you go even faster?- No, I can't!
0:44:02 > 0:44:0415 minutes to go, bakers!
0:44:04 > 0:44:06- No, stop!- I'm joking, I'm just playing with you.
0:44:06 > 0:44:08I might make a maple cream instead,
0:44:08 > 0:44:09cos it's too runny for me to put inside.
0:44:09 > 0:44:12It's just going to ooze out. I really don't want that to happen.
0:44:23 > 0:44:25The creme pat dilemma has really made me pushed for time.
0:44:25 > 0:44:28I think I was going to be pushed for time anyway
0:44:28 > 0:44:31and it's made it really... It's going to be really difficult for me
0:44:31 > 0:44:32to finish on time, I think.
0:44:32 > 0:44:35Bakers, you've got ten minutes left to polish your choux.
0:44:40 > 0:44:42Come on, shard, please.
0:44:42 > 0:44:45Richard, honestly, I haven't even filled them yet.
0:44:57 > 0:44:59I feel under a massive amount of pressure.
0:45:03 > 0:45:05Argh!
0:45:09 > 0:45:12I keep misplacing my things. Scissors, scissors, scissors...
0:45:23 > 0:45:24- Richard?- Yeah.
0:45:24 > 0:45:26Can you break up my nougat into small squares?
0:45:26 > 0:45:30It's on right there. Oh, my goodness, these are awful.
0:45:30 > 0:45:32Looks a total mess.
0:45:36 > 0:45:40Nothing like putting a hot strawberry in chocolate.
0:45:44 > 0:45:46What do you want where?
0:45:46 > 0:45:48One on each is fine, thanks so much, you guys.
0:45:48 > 0:45:52OK, bakers, this choux-stopper is over.
0:45:52 > 0:45:55That's enough, move yourselves away, shoo!
0:45:56 > 0:46:00Terrible, absolutely terrible, I'm a goner. I'm so a goner.
0:46:14 > 0:46:18I think the flavours are all right. I'm just keeping my fingers crossed.
0:46:22 > 0:46:23Nancy, do you need a hand?
0:46:23 > 0:46:24No, I'll be fine.
0:46:28 > 0:46:30I think the whole presentation is simply beautiful,
0:46:30 > 0:46:33and you take immense care in what you do.
0:46:33 > 0:46:35Let's start with savoury.
0:46:35 > 0:46:38It's very light, delicate and crispy.
0:46:39 > 0:46:44I must say I'd like a little more seasoning, but it is very good.
0:46:44 > 0:46:46Baked well, great filling.
0:46:46 > 0:46:51So this one, bit soggy underneath, but it's holding itself quite well.
0:46:53 > 0:46:55I do like them. They're a bit sickly.
0:46:55 > 0:46:57You've got a lot of sweetness on the top.
0:46:57 > 0:46:59Yeah, you're that far from perfection.
0:46:59 > 0:47:01Exactly, it's just the adjustment of the filling.
0:47:10 > 0:47:13I think they've got a decent shine on them,
0:47:13 > 0:47:15I just think the topping's let you down a bit.
0:47:15 > 0:47:19They look to me, every one the same size, which is quite a feat.
0:47:19 > 0:47:21I think we'll try the blueberry one first.
0:47:21 > 0:47:23It's packed full of filling,
0:47:23 > 0:47:26got a nice shell around the outside - a good bake.
0:47:26 > 0:47:28You haven't over-lavendered.
0:47:28 > 0:47:31Let's have a look at the raspberry and the rose.
0:47:31 > 0:47:33It's got a nice crisp again.
0:47:36 > 0:47:39I think the rose is perfect, the hint of the rose is good,
0:47:39 > 0:47:41it's not overwhelming.
0:47:44 > 0:47:49I hope I've done enough to survive, but my gut feeling is it's 50/50.
0:47:51 > 0:47:53Do you know, looking at those, it's a party.
0:47:53 > 0:47:58You've managed to get them all an even length, six inches.
0:47:58 > 0:48:00You're very good with precision.
0:48:00 > 0:48:02- I think, Luis, they look amazing. - Thank you.
0:48:02 > 0:48:05There's so much going on, but it's clean, it's sharp.
0:48:05 > 0:48:07Let's start with this one.
0:48:09 > 0:48:11- I think it's incredible. - Wow, thank you.
0:48:11 > 0:48:14You were going for the peanut butter and jam and you've got that.
0:48:14 > 0:48:16It is different - I like that, I like different.
0:48:16 > 0:48:17Let's try this one, shall we?
0:48:22 > 0:48:25You've really cracked it. It's very difficult
0:48:25 > 0:48:28to keep the jam from making the base soggy,
0:48:28 > 0:48:31and you've achieved that.
0:48:31 > 0:48:33You have nailed it on all counts. Well done, Luis.
0:48:33 > 0:48:35I'm flattered, thank you very much.
0:48:39 > 0:48:43It's all right, but it's not perfect.
0:48:43 > 0:48:46And I had to do perfect today.
0:48:53 > 0:48:56- We'll try the lemon meringue one first.- OK.
0:48:56 > 0:48:58Got a good amount of filling in there.
0:49:00 > 0:49:05The lemon filling's very good. I wouldn't know there was basil there.
0:49:05 > 0:49:09- Oh, really? It comes very late on. - I've got the basil.- Yay!
0:49:09 > 0:49:11It's interesting with that wave of basil at the end,
0:49:11 > 0:49:14- it works quite well.- I've had a second piece and I can't get it.
0:49:14 > 0:49:17Couple of hours' time, you'll be on the bus on the way home, Mary.
0:49:17 > 0:49:20The chocolate ones are a mess from start to finish, really.
0:49:20 > 0:49:23Some of them are baked more than others,
0:49:23 > 0:49:27the shard hasn't really worked, the result looks a little bit messy.
0:49:27 > 0:49:31- I totally agree. - The strawberry filling is too runny,
0:49:31 > 0:49:34it's coming out as a runny, whipped cream.
0:49:34 > 0:49:38- It does all work together, it just looks a mess.- Yep, thank you.
0:49:47 > 0:49:50I think they look a lovely display.
0:49:50 > 0:49:52You've got 13 as well.
0:49:53 > 0:49:54- Have I?- Oh, good.
0:49:54 > 0:49:56Thanking you!
0:49:56 > 0:49:58That's my wages sorted.
0:50:00 > 0:50:02It's got a nice sharpness to it.
0:50:02 > 0:50:04I think the eclair probably could have done with
0:50:04 > 0:50:06a couple more minutes, but I'm being picky, that's what I do.
0:50:06 > 0:50:08The flavour inside is fantastic,
0:50:08 > 0:50:11and the Italian meringue on top is lovely.
0:50:11 > 0:50:12Now, chocolate one.
0:50:14 > 0:50:17The actual choux pastry with the chocolate is very good.
0:50:17 > 0:50:21- It really is.- So unusual to have mango and chocolate,
0:50:21 > 0:50:24you feel it's very indulgent.
0:50:24 > 0:50:26But overall, two different types of eclairs,
0:50:26 > 0:50:29very well thought out and well-executed.
0:50:29 > 0:50:31- Well done.- Thank you. - Thank you, Chetna.
0:50:36 > 0:50:38The last ten minutes were just crazy.
0:50:38 > 0:50:42I thought at one point I wouldn't get anything on plates.
0:50:48 > 0:50:51Where do I start? I don't think they look good at all.
0:50:51 > 0:50:54Let's see what they taste like. Let's try this one.
0:50:54 > 0:50:56It falls apart very, very easily.
0:50:59 > 0:51:01The flavour of the rhubarb and custard's coming through.
0:51:01 > 0:51:04It tastes of rhubarb and custard, and it's good.
0:51:04 > 0:51:08And these little twirls, I do like the inventive idea.
0:51:08 > 0:51:11Right, let's try one of these.
0:51:15 > 0:51:18Yeah, I was going to make a maple creme patissiere,
0:51:18 > 0:51:21but I think again it was too much cream and it was too runny
0:51:21 > 0:51:24to put in, so I just whipped up a maple cream very quickly.
0:51:27 > 0:51:30The filling's too weak, it needs to be stiffened up.
0:51:30 > 0:51:34The bacon, it should crumble, it doesn't go.
0:51:34 > 0:51:36It doesn't really work for me.
0:51:41 > 0:51:44- Chin up.- It's fine.
0:51:51 > 0:51:55So in front of me here are these amazing American-style
0:51:55 > 0:51:58almost like hot dog eclairs that Luis made.
0:51:58 > 0:52:00He pulled himself right back up, didn't he?
0:52:00 > 0:52:02I think Luis did phenomenally well.
0:52:02 > 0:52:04The flavour, the texture, the rise.
0:52:04 > 0:52:07He was seriously down there, in serious trouble,
0:52:07 > 0:52:09and I think he's done extremely well.
0:52:09 > 0:52:11Mary, do you think he's done enough?
0:52:11 > 0:52:14I think he's done enough, and it was a spectacular finish.
0:52:14 > 0:52:15He had a great day at the office.
0:52:15 > 0:52:18Unfortunately Martha experienced the reverse, didn't she?
0:52:18 > 0:52:20She was doing all right with the signature,
0:52:20 > 0:52:24she came third in the technical, so she was sitting quite comfortably.
0:52:24 > 0:52:27And then today, she comes up with that, which is a disaster.
0:52:27 > 0:52:32The icing, the bacon, so there was a lot of issues with it.
0:52:32 > 0:52:35But... She wasn't in danger but I think she certainly
0:52:35 > 0:52:37put herself into a little bit of trouble.
0:52:37 > 0:52:38Do you think Chetna's safe, Mary?
0:52:38 > 0:52:42I think Chetna's safe, her chocolate eclair there, very special.
0:52:42 > 0:52:45And her lemon meringue tasted so good.
0:52:45 > 0:52:49Kate didn't fare particularly well in either the signature
0:52:49 > 0:52:52- or the technical.- She always seems as though she's confident,
0:52:52 > 0:52:56she's full of smiles, but it wasn't so good today.
0:52:56 > 0:52:58I mean, her lemon meringue, I couldn't taste the basil
0:52:58 > 0:53:02- and I still can't taste the basil. - Still nothing?- Nothing?!- Nothing.
0:53:02 > 0:53:05And the chocolate one as you bit it, it dropped all over the place.
0:53:05 > 0:53:08I think she struggled this weekend, when you look at the whole picture.
0:53:08 > 0:53:11And I think she's in a bit of trouble, yes.
0:53:11 > 0:53:15What about Nancy? You said she was quite close to perfection.
0:53:15 > 0:53:17The amount of flavour that's gone into that salmon,
0:53:17 > 0:53:19she needed the seasoning just to lift it up.
0:53:19 > 0:53:22So she was very close from getting it absolutely bang on.
0:53:22 > 0:53:24She needs to taste her bakes, doesn't she?
0:53:24 > 0:53:27- I think so.- As she goes along. - Has this put her up a notch?
0:53:27 > 0:53:29She came from second in the technical,
0:53:29 > 0:53:33and based on that, being up there again too, I think she's quite safe.
0:53:33 > 0:53:35Richard had a cracking start yesterday.
0:53:35 > 0:53:37How did today compare, Mary?
0:53:37 > 0:53:41Over the years of Bake Off, we've had real problems with lavender
0:53:41 > 0:53:44and rose, and he got those subtle flavours, er...
0:53:44 > 0:53:49but the decoration isn't exactly dazzling, is it?
0:53:49 > 0:53:52- He came first in Technical. - First in Signature.
0:53:52 > 0:53:54- Yeah, he did the first one-one. - He did very well.
0:53:54 > 0:53:57So the bakers are all very, very good -
0:53:57 > 0:53:59is it hard to distinguish between them at this point?
0:53:59 > 0:54:04One SINGLE mistake can get you crashing out of Bake Off,
0:54:04 > 0:54:07which, really we've never been in that situation before,
0:54:07 > 0:54:08when the whole group are so good.
0:54:08 > 0:54:12And when they do make a mistake, it's highlighted.
0:54:12 > 0:54:13Do you know who might be going?
0:54:13 > 0:54:16- Mmm.- Mmm. I do.
0:54:16 > 0:54:19- And do you have somebody in mind for Star Baker?- Yes.- I do.
0:54:19 > 0:54:22Well, we'll leave you be. You can discuss that.
0:54:22 > 0:54:25- We'll reconvene. - Ooh, I've just got basil!
0:54:42 > 0:54:47Bakers! Who thought choux could be so emotional?
0:54:47 > 0:54:51I'm delighted to say that today's Star Baker
0:54:51 > 0:54:55is not just a pastry perfectionist,
0:54:55 > 0:54:58but also makes a bespoke mitred stepladder
0:54:58 > 0:55:01upon which his best bakes can rest.
0:55:01 > 0:55:05The inventor, the pioneer of the eclair stair,
0:55:05 > 0:55:08today's Star Baker is Richard. Well done.
0:55:08 > 0:55:10APPLAUSE
0:55:11 > 0:55:14I feel a bit like the angel of doom today, I'm afraid.
0:55:14 > 0:55:19It gets very difficult, and Paul and Mary said that there's
0:55:19 > 0:55:26so little between you now, this has been a very, very tricky decision.
0:55:26 > 0:55:29But I'm afraid we have to say goodbye to somebody
0:55:29 > 0:55:34and the person that won't be joining us on Bake Off next time is...
0:55:38 > 0:55:41Kate. We're very sorry to say goodbye.
0:55:41 > 0:55:43Mel-Sue sandwich.
0:55:43 > 0:55:46You've been magnificent. Magnificent.
0:55:46 > 0:55:50Gutted, absolutely gutted.
0:55:50 > 0:55:54I'm overwhelmingly pleased to have done it.
0:55:54 > 0:55:57I'll never stop baking, obviously I'll never stop baking,
0:55:57 > 0:56:00but I might not bake tomorrow.
0:56:00 > 0:56:02And I might not even bake the next day.
0:56:05 > 0:56:08Kate was in a very difficult position coming into
0:56:08 > 0:56:10today's challenge and I thought that overall,
0:56:10 > 0:56:12Martha was in a much stronger position,
0:56:12 > 0:56:13certainly coming into today,
0:56:13 > 0:56:17and I think she just did enough, and that's why Kate had to go.
0:56:21 > 0:56:24I'm so surprised - I cannot believe I'm still here.
0:56:24 > 0:56:26I think it must have been the closest decision yet.
0:56:26 > 0:56:29Obviously, I've always cared about it but I never thought
0:56:29 > 0:56:32I would care about it to the point where I would cry over an eclair.
0:56:32 > 0:56:35It's quite strange. But I did, I did cry over an eclair!
0:56:35 > 0:56:38Do you think your chickens need stairs?
0:56:38 > 0:56:41They do, I treat them well.
0:56:41 > 0:56:44It really is very unusual at this stage
0:56:44 > 0:56:48to be Star Baker three times over. But Richard's done it.
0:56:49 > 0:56:51I like making my family proud.
0:56:51 > 0:56:54It's always nice to go home and tell the kids that Daddy won.
0:56:54 > 0:56:56I just got to try and not let it get on top of me, really,
0:56:56 > 0:57:00so yeah, lots and lots of fun but lots and lots of practice this week.
0:57:03 > 0:57:05'Next time, it's the quarterfinals.'
0:57:05 > 0:57:08It takes, like, one bad bake to make you go home.
0:57:08 > 0:57:10It is absolutely raw.
0:57:10 > 0:57:14'And the bakers are risking their all in a fruity signature.'
0:57:14 > 0:57:17It's a dangerous thing to do.
0:57:17 > 0:57:19'Stretching themselves in the technical.'
0:57:19 > 0:57:21We're getting good length, aren't we?
0:57:21 > 0:57:23How much length do you want?!
0:57:23 > 0:57:26'And hitting the spot with their showstopping doughnuts.'
0:57:26 > 0:57:27Oh-ho-ho!