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