0:00:02 > 0:00:04Welcome back to the Bake Off. This is the semifinal, oh, yes,
0:00:04 > 0:00:07- and four bakers remain.- You could cut the atmosphere with a knife.
0:00:07 > 0:00:10In which case I recommend serving it with a raspberry bavarois,
0:00:10 > 0:00:12candied kumquats, and a crushed nut brittle.
0:00:12 > 0:00:15- BOTH:- Welcome to the Great British Bake Off.
0:00:15 > 0:00:17- Last time... - That is one hell of a snake.
0:00:17 > 0:00:21..the bakers tackled the most tricky Technical to date.
0:00:21 > 0:00:25- Presumably the wow is when you cut into it.- It is absolutely raw.
0:00:25 > 0:00:28Chetna and Luis impressed...
0:00:28 > 0:00:30Nice bit of chocolate work on the top.
0:00:30 > 0:00:32Cheers, good health, good health.
0:00:32 > 0:00:33HE LAUGHS
0:00:33 > 0:00:38..but Richard won Star Baker for a record-breaking fourth time...
0:00:38 > 0:00:40Pretty surprising!
0:00:40 > 0:00:43..and it was Martha who had to leave the Bake Off tent.
0:00:45 > 0:00:49- Now, the four semifinalists... - Oh, God.
0:00:49 > 0:00:51..face the most exacting challenges so far.
0:00:51 > 0:00:54This is all about top-notch patisserie.
0:00:54 > 0:00:59- 20 layers?- Is he going to count all 20 in all of them?
0:00:59 > 0:01:01Don't have time.
0:01:01 > 0:01:04I think I've messed up here.
0:01:04 > 0:01:05That is bone dry.
0:01:05 > 0:01:09But who will prove they're worthy of a place in the final?
0:01:09 > 0:01:12That looks stunning when you cut into it.
0:01:12 > 0:01:14Flipping 'eck.
0:01:14 > 0:01:17I've seen pastry chefs crumble at making these things,
0:01:17 > 0:01:19let alone the bakers in the tent.
0:01:43 > 0:01:45- FRENCH ACCENT:- Zis week we have many layers.
0:01:45 > 0:01:49- It is good French, very intense. - Very complique, I love it.
0:01:49 > 0:01:52Like the filo pastry, I will peel away ze layers.
0:01:52 > 0:01:55Do not filo me, there is an injunction, don't touch.
0:01:55 > 0:01:57- It's patisserie week.- Oh, yeah.
0:01:59 > 0:02:05It's their ninth week in the Bake Off tent and only four bakers remain.
0:02:06 > 0:02:09Luis has been praised for his ingenious designs.
0:02:09 > 0:02:14It is spectacular, it's what I call a Showstopper.
0:02:14 > 0:02:18It's the semifinal and the judges are going to be super critical
0:02:18 > 0:02:21because when you're at this stage and you're fighting for a place
0:02:21 > 0:02:24in the final, then it's going to be tough.
0:02:26 > 0:02:30Chetna's sensational flavours have won her a place in the semifinal.
0:02:30 > 0:02:33It's really aromatic.
0:02:33 > 0:02:35The flavour - gorgeous.
0:02:35 > 0:02:39I think I've earned this place, so I am feeling confident, yeah.
0:02:39 > 0:02:42I really can't wait to get in and bake.
0:02:43 > 0:02:47Nancy was the first Star Baker of the series, and week after week
0:02:47 > 0:02:49she's impressed with her precision...
0:02:49 > 0:02:51What perfection.
0:02:51 > 0:02:53..and all-round baking knowledge.
0:02:53 > 0:02:54Exceptional.
0:02:54 > 0:02:57One side of me is saying "Do you know, I've done really well,
0:02:57 > 0:03:00"and it wouldn't be too bad if I left."
0:03:00 > 0:03:04There's another side saying, "Get a grip. I want to be in the final."
0:03:06 > 0:03:08Richard's natural flair for baking...
0:03:08 > 0:03:12Now, that's what I call a sauce pudding.
0:03:12 > 0:03:15- ..has won him Star Baker four times. - Amazing.
0:03:16 > 0:03:19I'd hate to kind of fall at the final hurdle.
0:03:19 > 0:03:21I think it's graft that's got me here.
0:03:21 > 0:03:24We'll see how long I can keep going for, really.
0:03:29 > 0:03:33Good morning, bakers, and welcome to your semifinal.
0:03:33 > 0:03:36- Good to see four Brits in a semifinal of anything, isn't it?- Yeah. Or just
0:03:36 > 0:03:38even get through to the qualifiers.
0:03:38 > 0:03:40So, for your Signature Challenge today,
0:03:40 > 0:03:43Mary and Paul would like you please to make baklava.
0:03:43 > 0:03:45They would like you to make two different types of baklava,
0:03:45 > 0:03:48- 24 portions in total.- Lovely.
0:03:48 > 0:03:51They can be rolled, folded or shredded in any way that you like
0:03:51 > 0:03:52to create different designs
0:03:52 > 0:03:55and you can use whatever flavours that appeal.
0:03:55 > 0:03:58You've got three and a half hours to do this. On your marks...
0:03:58 > 0:04:00- Get set...- Bake!
0:04:04 > 0:04:08Baklava is a sweet pastry which originated in the Middle East.
0:04:08 > 0:04:11Traditionally it's made with filo dough, chopped nuts
0:04:11 > 0:04:13and soaked in honey.
0:04:13 > 0:04:16I live in north London, we've got quite a big Turkish population.
0:04:16 > 0:04:20So, yeah, many shops have got baklava in it. I eat a lot of it.
0:04:20 > 0:04:24That's no indicator that mine will be any good, though.
0:04:24 > 0:04:28What we're looking for in a good baklava is a fantastic filo pastry
0:04:28 > 0:04:32with a gorgeous syrup that binds together a beautiful filling.
0:04:32 > 0:04:37If any one of those elements is not there, for me it's a no-go.
0:04:37 > 0:04:41I think a filo is one of the most difficult pastries to make.
0:04:41 > 0:04:43The most important thing is getting those wafer layers
0:04:43 > 0:04:47one on top of the other, butter in-between each one.
0:04:47 > 0:04:50This is all about top-notch patisserie -
0:04:50 > 0:04:54difficult for a professional, let alone amateurs.
0:04:57 > 0:05:00Who makes filo? Nobody makes filo.
0:05:00 > 0:05:04It's just a pain because you have to get it really, really thin,
0:05:04 > 0:05:05and how much ever you try
0:05:05 > 0:05:07you can't get it as thin
0:05:07 > 0:05:11as the ready-made because they're done by machines.
0:05:11 > 0:05:14Thing is, you read most recipe books and they all say
0:05:14 > 0:05:16"open your pack of filo up"...
0:05:18 > 0:05:20..so there's probably a reason behind that.
0:05:20 > 0:05:24Home-made filo is made from just water, flour, vinegar,
0:05:24 > 0:05:25and a little oil.
0:05:25 > 0:05:30The key to achieving the paper-thin pastry is a stretchy dough.
0:05:30 > 0:05:33You need to give it quite a heavy kneading just to stretch the gluten,
0:05:33 > 0:05:36so hopefully it will go out into a lovely beautiful
0:05:36 > 0:05:37very, very thin sheet.
0:05:38 > 0:05:41Because I'm mixing it for ten minutes, the gluten will build up
0:05:41 > 0:05:43anyway and the water will be absorbed.
0:05:45 > 0:05:47What I'm looking is for the bowl to be clean, really,
0:05:47 > 0:05:51so there's not much sticking around, so it should be pretty much
0:05:51 > 0:05:52a self-contained ball of dough.
0:05:52 > 0:05:56Chetna is the only baker who's added an extra ingredient to her dough.
0:05:56 > 0:06:01- Good morning, good morning.- Chetna, what's your twist on baklava?
0:06:01 > 0:06:05I'm doing two types of baklavas. One is brown filo with cocoa in it.
0:06:05 > 0:06:08Using cocoa and chocolate in the pastry to turn it brown,
0:06:08 > 0:06:11how do you know when it's actually baked?
0:06:11 > 0:06:14Because obviously baklava's all about the flake and the crispiness.
0:06:14 > 0:06:16Yes, yes. By eye.
0:06:16 > 0:06:18Sometimes your eyes can kid you.
0:06:18 > 0:06:21- Don't be taken in by it, just go on.- No, absolutely.
0:06:22 > 0:06:26Chetna's cocoa filo will be filled with pistachios and dark chocolate.
0:06:26 > 0:06:29She's also making masala chai baklavas coated with syrup,
0:06:29 > 0:06:32infused with Indian spiced tea.
0:06:32 > 0:06:36I think you've been very inventive and I can't wait for the results.
0:06:36 > 0:06:38- Good luck, Chetna.- Thank you.
0:06:41 > 0:06:43- WHISPERING:- Maybe I made a mistake.
0:06:45 > 0:06:47SHE SIGHS
0:06:47 > 0:06:49Oh, well.
0:06:49 > 0:06:50Can't think about that right now.
0:06:52 > 0:06:54- Good morning, Luis. - Good morning, all right?
0:06:54 > 0:06:56So, what have you decided to do for your baklavas?
0:06:56 > 0:06:59First one is a rose and barberry flavour.
0:06:59 > 0:07:02I'm actually making them in small muffin trays
0:07:02 > 0:07:06and I'm using a star cutter to cut out my filo, so I'll be making
0:07:06 > 0:07:11four stars for every hole, and the filo comes out
0:07:11 > 0:07:14and you keep rotating them and you get like a flower,
0:07:14 > 0:07:16and they're a container for the syrup.
0:07:16 > 0:07:19So I've just put a slight slant on it.
0:07:19 > 0:07:23As well as his flower-shaped baklavas, Luis is rolling cashews,
0:07:23 > 0:07:28almonds and grated carrot in pastry drizzled with saffron syrup.
0:07:28 > 0:07:30How many layers are you putting into that?
0:07:30 > 0:07:32Well, I do a strip of filo about 33cm long.
0:07:32 > 0:07:34- One strip?- About.
0:07:34 > 0:07:37And because you roll it you end up with lots of layers inside.
0:07:37 > 0:07:40You're all very organised, you've got your four lots here.
0:07:40 > 0:07:44- That is for my filo pastry. - Get pulling!
0:07:44 > 0:07:47Wow, that's Mary's motto.
0:07:47 > 0:07:48Thank you very much.
0:07:48 > 0:07:51I'm off to keep an eye on her - she's in pulling mode.
0:07:54 > 0:07:57Traditionally, baklava fillings are dry
0:07:57 > 0:08:00but Nancy has never been one for tradition.
0:08:00 > 0:08:02I make muesli, anyway,
0:08:02 > 0:08:06and I thought muesli might go into baklava quite nicely.
0:08:06 > 0:08:09I've had to soak the oats first which makes it a bit sticky
0:08:09 > 0:08:12but if I don't soak the oats it's nearly inedible.
0:08:13 > 0:08:16- Morning.- Morning, Nancy.- I know you've been practising filo pastry
0:08:16 > 0:08:19but is it part of your regular repertoire?
0:08:19 > 0:08:21No, I can't say it is, no.
0:08:21 > 0:08:24I really think that nobody has made it before.
0:08:24 > 0:08:28- I didn't really know what baklava was.- That's all right, we're honest.
0:08:28 > 0:08:30- It's something you wear when you're doing a bank job.- Yeah.
0:08:30 > 0:08:34But anyway, one I'm going to call a breakfast baklava,
0:08:34 > 0:08:37the other one, I've called this coffee and chocolate.
0:08:37 > 0:08:39Nancy's adding honey to her coffee and chocolate baklavas,
0:08:39 > 0:08:42then orange syrup. She's drizzling apple syrup
0:08:42 > 0:08:44on her breakfast baklavas.
0:08:44 > 0:08:46It's interesting what you've picked,
0:08:46 > 0:08:49but it comes down to the shape and the carrier of how you're going to
0:08:49 > 0:08:52bring those flavours through. So what shapes are you going to be doing?
0:08:52 > 0:08:56- This lot is going to be layered and then cut into triangles.- OK.
0:08:56 > 0:08:59This one I'm going to roll and then squash up
0:08:59 > 0:09:01and then cut those into 12.
0:09:01 > 0:09:04- So, you're going to bake them in there concertinaed up?- Yes.
0:09:04 > 0:09:06All right, lovely. sounds interesting.
0:09:10 > 0:09:12- Hello, Richard.- Morning.- Morning.
0:09:12 > 0:09:14So, what stage are you up to with your baklavas?
0:09:14 > 0:09:17I'm just preparing my fillings. I'm chopping some crystallised ginger
0:09:17 > 0:09:19to go into one of mine. I've also toasted some nuts off.
0:09:19 > 0:09:21And your second one?
0:09:21 > 0:09:24- My other one is going to be a pistachio and rose one.- Classic.
0:09:24 > 0:09:27To complement his pistachio and rose baklavas, Richard's making
0:09:27 > 0:09:31walnut and almond ones, with a cinnamon and orange syrup.
0:09:31 > 0:09:33You're doing the concertina baklava
0:09:33 > 0:09:35and then you're doing the straight round?
0:09:35 > 0:09:38Yep, I'm going to make a great big long tube with blitzed pistachios
0:09:38 > 0:09:40and whole pistachios in it as well.
0:09:40 > 0:09:43Yeah, it's all about getting that... very thin layers,
0:09:43 > 0:09:46that's what baklava is all about, and a good bake.
0:09:46 > 0:09:48Be truthful, have you ever made filo before?
0:09:48 > 0:09:52I've never made filo before. All of my friends, they all thought
0:09:52 > 0:09:55I was mad when I said I was making filo, they all use shop-bought.
0:09:55 > 0:09:57Good luck, Richard.
0:10:00 > 0:10:02SHE MUTTERS TO HERSELF
0:10:02 > 0:10:03..50 grams of chocolate chips.
0:10:05 > 0:10:08I'm fascinated to see the diversity we've got in flavours,
0:10:08 > 0:10:12and I think baklava is one of those things which can be very tricky.
0:10:12 > 0:10:14How many people actually make filo pastry?
0:10:14 > 0:10:18Chetna is the only one who's doing two different filo pastries.
0:10:18 > 0:10:22I'm a bit unsure about the chocolate one, how it's going to turn out.
0:10:22 > 0:10:25I think it alters the dough and it alters the bake.
0:10:25 > 0:10:28I think Chetna's very brave. Now, Richard's gone down the classic route
0:10:28 > 0:10:32but he's doing the concertina one which you scrunch up.
0:10:32 > 0:10:35You've got to make sure all the little creases are equal,
0:10:35 > 0:10:37it's quite tricky to do.
0:10:37 > 0:10:40Moving onto Nancy, I'm not sure what muesli's going to bring to the party.
0:10:40 > 0:10:41It'll be rather interesting.
0:10:41 > 0:10:44I think it'll get good texture from the oats.
0:10:44 > 0:10:47Luis over there, he's cutting out stars
0:10:47 > 0:10:49so that he gets a sort of flower-like effect.
0:10:49 > 0:10:52The question is, is it baklava? I'm not sure.
0:10:52 > 0:10:55I quite like the idea and for me I think I'm going to enjoy it.
0:10:55 > 0:10:58We've got four fantastic semifinalists,
0:10:58 > 0:10:59it's going to be a fascinating one.
0:11:02 > 0:11:04It is very quiet.
0:11:04 > 0:11:05Everyone's just got their heads down
0:11:05 > 0:11:08trying to get on with this, to be honest.
0:11:08 > 0:11:11The key to a fine and flaky baklava is wafer thin pastry,
0:11:11 > 0:11:14but it needs to be handled with care.
0:11:14 > 0:11:19I'm looking to get four squares that size, out of this piece.
0:11:19 > 0:11:23And the trouble is the thinner you go, the more delicate it gets
0:11:23 > 0:11:26and soon splits.
0:11:26 > 0:11:29I'm aiming to get this flipping massive,
0:11:29 > 0:11:32I think is the technical term.
0:11:32 > 0:11:34You just start to see the worktop through it
0:11:34 > 0:11:37and I think that certainly is as thin as I can get it, anyway.
0:11:37 > 0:11:40- Goes like skin, doesn't it, after a while?- Yeah.
0:11:40 > 0:11:44I could just pop this on my face and I'd look 20 again.
0:11:44 > 0:11:47Do you know how much I want to pop this on my face now?
0:11:47 > 0:11:49I am. I'm not going to. I am...
0:11:49 > 0:11:51not going to.
0:11:55 > 0:11:59OK, bakers, halfway through. Halfway through.
0:11:59 > 0:12:01It's starting to dry.
0:12:01 > 0:12:03I need to move a bit faster.
0:12:03 > 0:12:07The fragile sheets of filo can be stacked, folded
0:12:07 > 0:12:09or rolled around the filling.
0:12:10 > 0:12:13This is looking all right, isn't it? I'm quite happy with this one.
0:12:16 > 0:12:18These flowers are really intricate.
0:12:18 > 0:12:22I could have probably made something simpler but I chose not to.
0:12:22 > 0:12:26I'm obviously building up my layers of filo and then layering each layer
0:12:26 > 0:12:30with butter, so that's one, two, three, yep.
0:12:32 > 0:12:34With less than two hours left,
0:12:34 > 0:12:38the semifinalists need to crack on with the next 12.
0:12:38 > 0:12:4112 done, 12 more to go.
0:12:41 > 0:12:43This is the second batch. The carrot just gives them
0:12:43 > 0:12:46a bit of sweetness and also a bit of moisture inside.
0:12:46 > 0:12:50This is chocolate and coffee. I'm just putting some honey in it.
0:12:52 > 0:12:54So, I'm working with my chocolate filo.
0:12:54 > 0:12:58When I made these baklavas at home, it was slightly more difficult
0:12:58 > 0:13:01to roll it really, really thin.
0:13:04 > 0:13:06I'm slightly intrigued, and if I'm honest,
0:13:06 > 0:13:09a little bit worried about how you're going to roll this.
0:13:09 > 0:13:11Luckily, I've got myself a sheet to roll it with,
0:13:11 > 0:13:14so hopefully I'm going to get it started by hand
0:13:14 > 0:13:17and then pick the sheet up and it should roll up perfectly.
0:13:17 > 0:13:22Oh, nice. Good work with the gingham! That is beautiful.
0:13:22 > 0:13:24Ta-da!
0:13:24 > 0:13:26What are you making?
0:13:26 > 0:13:28In no way is that legal.
0:13:28 > 0:13:30In no way can we allow that to be shown on television.
0:13:30 > 0:13:32It's going to be cut up into little pieces.
0:13:32 > 0:13:34In what way does that make it better?
0:13:34 > 0:13:37Bake-lavas, you've got an hour on your baklava.
0:13:37 > 0:13:39They're probably OK.
0:13:39 > 0:13:41Those are nicely brown.
0:13:45 > 0:13:48while the final batch bakes, the next stage is the syrup
0:13:48 > 0:13:51which binds together the pastry and the filling.
0:13:51 > 0:13:56I'm looking for a fairly thick pouring syrup because too thin
0:13:56 > 0:13:59and it just drenches the pastry and makes it soggy.
0:13:59 > 0:14:02Oh, it smells amazing, the masala chai.
0:14:02 > 0:14:06I have got strong flavours but they should like it.
0:14:06 > 0:14:08I think I've messed up here.
0:14:08 > 0:14:12The honey and the chocolate have sort of boiled up
0:14:12 > 0:14:15and come up through the middle. Nightmare.
0:14:15 > 0:14:19Some baklava you find is very pale, some has got a lot of colour on it.
0:14:19 > 0:14:22I'm sure that there will be a colour card that you have to put on
0:14:22 > 0:14:25and Paul will know what it is and I don't. I'll find out soon.
0:14:34 > 0:14:35I'm warming to that young man.
0:14:35 > 0:14:38I don't know who he is or why he keeps turning up to the tent
0:14:38 > 0:14:41but there's something about him.
0:14:41 > 0:14:42Inscrutable.
0:14:44 > 0:14:46Yeah, I'm really happy with these, yeah.
0:14:46 > 0:14:47But I'm worried about the other one.
0:14:53 > 0:14:54I'll be all right if I can get this done
0:14:54 > 0:14:57in the next ten minutes or so, should be OK.
0:14:59 > 0:15:02I'm a little bit worried about this second batch.
0:15:02 > 0:15:06My only saving grace is that they've got to be gooey anyway,
0:15:06 > 0:15:07and they need a crispy top.
0:15:09 > 0:15:11I've got a crispy top.
0:15:11 > 0:15:13OK, bakers, one minute to complete your sheets.
0:15:20 > 0:15:22Oh, God, I'm making a right pig's ear of this.
0:15:27 > 0:15:29They don't look too bad, do they?
0:15:32 > 0:15:34Just slightly on the edge of delirious at the moment.
0:15:45 > 0:15:46They lack finesse.
0:15:51 > 0:15:53OK, bakers, that's it.
0:15:53 > 0:15:57Move away from the baklavas, please. Chet, stop drizzling.
0:15:57 > 0:15:59Luis! Luis!
0:15:59 > 0:16:00HE LAUGHS
0:16:00 > 0:16:01I'm done.
0:16:19 > 0:16:21They look very pale.
0:16:21 > 0:16:24Traditionally, it should be quite a rich golden brown.
0:16:24 > 0:16:26Go for the muesli first.
0:16:26 > 0:16:27It's holding itself quite well,
0:16:27 > 0:16:30the syrup is binding everything together.
0:16:30 > 0:16:34I like that the moment the knife touched that,
0:16:34 > 0:16:37you got the crisp crunch which I expect from baklava.
0:16:37 > 0:16:40I think it tastes good, the texture is there, you've got the crisp
0:16:40 > 0:16:43on the bottom and the top and the middle. Right.
0:16:43 > 0:16:45Those look a little bit soggy,
0:16:45 > 0:16:48but you do want that nice sticky glaze on top.
0:16:48 > 0:16:51You can see a couple of layers in there.
0:16:53 > 0:16:55It's a really nice strong coffee taste to it.
0:16:55 > 0:16:58I think the flavours are good. Overall, you've got what baklava is.
0:16:58 > 0:17:01- And you have been very original. - Thank you.
0:17:09 > 0:17:15- Now, these baklava cups...- Yes. - ..as opposed to baklava.- They are.
0:17:15 > 0:17:16The question is, is it baklava?
0:17:16 > 0:17:20I looked up lots of different baklavas and I had seen ones
0:17:20 > 0:17:24like that where they'd used the filo to make a container for the filling.
0:17:24 > 0:17:27When I initially look at it, it doesn't look like baklava.
0:17:27 > 0:17:28But it's meticulously done.
0:17:32 > 0:17:35- That is bone dry.- OK.
0:17:35 > 0:17:39And I'm not actually getting all the layers, either.
0:17:39 > 0:17:41Right, let's look at these.
0:17:41 > 0:17:45You should have several layers of the very, very thin filo
0:17:45 > 0:17:48- before you roll it up.- Sure. - You've just got one layer
0:17:48 > 0:17:51and it looks a little bit on the thick side.
0:17:51 > 0:17:56- The flavours are great, but the pastry is just wrong.- OK.
0:18:03 > 0:18:05They look the classic baklava shape.
0:18:05 > 0:18:08Let's have a look at this one on the top, then.
0:18:10 > 0:18:11It cut well there.
0:18:11 > 0:18:15You've left sensibly the pistachio nuts in nice big pieces.
0:18:15 > 0:18:16Now, I like that.
0:18:16 > 0:18:19The flavour is delicious, very traditional, you've got it bang on.
0:18:19 > 0:18:22I think that's a winner and I love all the layers.
0:18:22 > 0:18:24Right, let's have a look at this one.
0:18:24 > 0:18:26You have got the great concertina, great flavour.
0:18:26 > 0:18:29It's under-baked slightly, such a shame,
0:18:29 > 0:18:31because the flavour of both of them are excellent.
0:18:40 > 0:18:42- They look a bit heavy.- OK.
0:18:42 > 0:18:44But they are all perfectly formed.
0:18:44 > 0:18:46The colour's good.
0:18:52 > 0:18:55I'm missing the layers because normally when you eat baklava
0:18:55 > 0:18:59you've got all this syrup oozing out and I've just got the syrup
0:18:59 > 0:19:01on the top which in turn makes it a little bit dry.
0:19:01 > 0:19:06It's because the pastry layers are so thick that it can't penetrate.
0:19:06 > 0:19:09Now, moving onto the chocolate ones. Interesting for a baklava.
0:19:11 > 0:19:13- It's predominantly filling.- OK.
0:19:13 > 0:19:15I'm not getting the layers.
0:19:15 > 0:19:20- The taste of it is delicious but the layers are just not there.- OK.
0:19:20 > 0:19:24I just feel so proud to be here and whatever happens, no,
0:19:24 > 0:19:25I do not want to go home.
0:19:27 > 0:19:31I like things to look nice but I thought it was a bit like
0:19:31 > 0:19:33trying to display 12 bread rolls.
0:19:33 > 0:19:36That's how it felt for me,
0:19:36 > 0:19:39in that they weren't a thing of beauty, particularly,
0:19:39 > 0:19:44and I don't really like it, baklava, at all.
0:19:44 > 0:19:47I was expecting tough judging and I got tough judging.
0:19:47 > 0:19:51So, as long as I feel as though I've done my best and I've presented
0:19:51 > 0:19:56something that looked good, you know, then that's a positive for me.
0:19:56 > 0:19:59I feel happy with where I've got to, not to say that I'm complacent
0:19:59 > 0:20:03and I'm happy to go, but I feel pretty vindicated.
0:20:03 > 0:20:06I came in here thinking I was all right at baking and, yeah,
0:20:06 > 0:20:09I think I probably am all right at baking, aren't I?
0:20:12 > 0:20:15After a rocky morning, the pressure is on each semifinalist
0:20:15 > 0:20:17to excel in the next bake.
0:20:20 > 0:20:24Hello, bakers, welcome to your semifinal Technical Challenge.
0:20:24 > 0:20:27Now, this is one of Paul's recipes.
0:20:27 > 0:20:30- Paul, any words to say for the bakers?- Good luck.
0:20:30 > 0:20:33- Thank you. And now go. - Are you going to keep me?
0:20:33 > 0:20:37No, Mary, I'd like to keep you but the traditions and conventions
0:20:37 > 0:20:40- of the show say we must now turn you away.- Off she goes.- Off she goes.
0:20:40 > 0:20:43So, bakers, you will be baking a Schichttorte.
0:20:43 > 0:20:45- What?- A Schichttorte.
0:20:45 > 0:20:48- Well, they might make a good one, you don't need to say that.- I know.
0:20:48 > 0:20:52Listen, it's a little German tricky patisserie, OK?
0:20:52 > 0:20:55We don't know anything about it, we don't know how to make it
0:20:55 > 0:20:56but all I do know is thus -
0:20:56 > 0:21:01you have two hours in which to make your Schichttorte.
0:21:01 > 0:21:04- On your marks... - Get set... BOTH:- Bake!
0:21:07 > 0:21:10As usual, it's something that we've never heard of...
0:21:10 > 0:21:11I've never heard of, anyway.
0:21:11 > 0:21:14Schichttorte. Schichttorte.
0:21:14 > 0:21:20A Schichttorte is a German layered cake and there are a lot of layers.
0:21:20 > 0:21:2220 layers?!
0:21:22 > 0:21:24SHE LAUGHS
0:21:24 > 0:21:26Only 20 layers to do.
0:21:28 > 0:21:33The number of layers isn't the only unusual thing about a Schichttorte.
0:21:33 > 0:21:35"Preheat the grill..."
0:21:37 > 0:21:41It's a grilled cake. That's going to be the tricky thing.
0:21:41 > 0:21:43I've never ever grilled a cake.
0:21:48 > 0:21:50Gosh.
0:21:50 > 0:21:55What the bakers have got to do is make a simple batter,
0:21:55 > 0:22:00and then inside the tin put a layer of the sponge in there,
0:22:00 > 0:22:02and then they pop it under the grill.
0:22:02 > 0:22:06We've asked them to do light, dark, light, dark, all the way through.
0:22:06 > 0:22:10What we're testing them on is a bit of concentration skills.
0:22:10 > 0:22:11Cos don't forget there's 20 layers.
0:22:11 > 0:22:15And that's an hour of watching a grill.
0:22:15 > 0:22:17- Would you like to see inside? - I would like to.
0:22:17 > 0:22:21- Now, that cut through like butter. - It does indeed.
0:22:23 > 0:22:27That is quite amazing. They're wafer thin.
0:22:27 > 0:22:30And that's what we're looking for, we're looking for something
0:22:30 > 0:22:32that screams consistency.
0:22:32 > 0:22:36You can see aeration in each layer even though the layers are
0:22:36 > 0:22:39so thin, it's not heavy in any way.
0:22:39 > 0:22:42I do hope that they achieve the same as this.
0:22:45 > 0:22:47It's a fairly standard cake mix.
0:22:47 > 0:22:50It says to cream together the butter and sugar, so that's what I'm doing
0:22:50 > 0:22:53and while that's happening I'm just separating my eggs.
0:22:53 > 0:22:56"Add the lemon and vanilla." Got those.
0:22:56 > 0:23:00"Add the egg yolks, add the flours and add the egg whites."
0:23:00 > 0:23:03So I'm just making sure that'll be whisked up, then I'll do those.
0:23:03 > 0:23:05Should work.
0:23:05 > 0:23:07"Now add the egg whites."
0:23:10 > 0:23:13Don't want to knock too much air out. I'm not going to mix any more
0:23:13 > 0:23:18because this seems quite a good batter-y consistency.
0:23:19 > 0:23:21That's it.
0:23:21 > 0:23:23- WHISPERING:- I think that looks all right.
0:23:23 > 0:23:25I don't know what anyone else is doing.
0:23:28 > 0:23:31This looks OK.
0:23:31 > 0:23:34- She's a bit competitive, is old Chetna.- What?
0:23:34 > 0:23:37HE LAUGHS
0:23:37 > 0:23:40I've mixed up my mixture. Very wet, isn't it?
0:23:40 > 0:23:44I'm going to work out exactly how much each individual pancake weighs
0:23:44 > 0:23:47and hope for the best, really.
0:23:48 > 0:23:5150 grams a layer, that's not much.
0:23:52 > 0:23:55That can't be right, can it?
0:23:55 > 0:23:57I don't know, love. It doesn't look enough, does it?
0:23:57 > 0:23:59Well, that's better.
0:23:59 > 0:24:01Spread it out with the old spatch.
0:24:01 > 0:24:03Such a small amount of batter.
0:24:03 > 0:24:06Bit like making a pancake, I suppose.
0:24:06 > 0:24:07Yeah, yeah, yeah...
0:24:09 > 0:24:10"Grill until light golden,
0:24:10 > 0:24:12"add more mixture and grill until dark golden."
0:24:12 > 0:24:15So that's how you've got to go light, dark, light, dark.
0:24:15 > 0:24:18Paul's recipe doesn't state what temperature
0:24:18 > 0:24:22or for how long the bakers should grill each layer.
0:24:22 > 0:24:24I've just put it on high.
0:24:24 > 0:24:26Because I think if it's about browning the top,
0:24:26 > 0:24:28there's no thickness in it at all.
0:24:32 > 0:24:34I'm not timing it, to be honest, on the layers.
0:24:34 > 0:24:37I'm just doing it by eye.
0:24:40 > 0:24:44It's not golden. Maybe they need longer than we think.
0:24:45 > 0:24:49I don't know what the temperature of the grill should be or...
0:24:49 > 0:24:51SHE SIGHS
0:24:51 > 0:24:54I've got the grill on full whack,
0:24:54 > 0:24:57so it should be pretty hot in there.
0:24:57 > 0:24:59We'll see. Crikey.
0:25:03 > 0:25:05I think that's sort of golden.
0:25:06 > 0:25:09It's cooking, it's cooking. Yes!
0:25:13 > 0:25:16"Add more mixture and grill until dark golden."
0:25:16 > 0:25:19So I've done the light golden, now I'm going to do dark golden.
0:25:19 > 0:25:23"Continue until you have 20 layers alternating in colour."
0:25:23 > 0:25:24OK, that's done.
0:25:30 > 0:25:33It's taking ages to cook and at this rate
0:25:33 > 0:25:35I'm never going to do it in time.
0:25:35 > 0:25:38I've done the first layer for five minutes
0:25:38 > 0:25:41so what I'm going to do is do the second layer for seven minutes.
0:25:43 > 0:25:47So I should get a darker brown.
0:25:55 > 0:25:56SHE EXHALES
0:26:00 > 0:26:02Dark golden.
0:26:02 > 0:26:05I think that's number three.
0:26:05 > 0:26:08I'm just writing down which layer I'm on
0:26:08 > 0:26:10because it's 20 layers, light/dark, light/dark,
0:26:10 > 0:26:14and if you didn't write it down you'd just completely lose track.
0:26:14 > 0:26:20Light, dark, light, dark, light, dark.
0:26:20 > 0:26:23So that's number three, right. So this is number four.
0:26:23 > 0:26:26That's light.
0:26:26 > 0:26:28- GERMAN ACCENT:- OK, my little darlings, you have one hour left
0:26:28 > 0:26:31and you will be very punctual because we are so efficient!
0:26:31 > 0:26:33You have one hour.
0:26:33 > 0:26:36I'm going to have to get my skates on.
0:26:36 > 0:26:39That's going to take ages, 20 layers.
0:26:39 > 0:26:42Should I whack up the temperature?
0:26:49 > 0:26:53Schichttorte might be a new concept to our bakers in the tent,
0:26:53 > 0:26:55but it actually comes from a very old tradition in Germany
0:26:55 > 0:27:00called Baumkuchen, which is the pride and joy of one small town.
0:27:02 > 0:27:05Hansestadt Salzwedel is known for beautiful buildings.
0:27:05 > 0:27:10It's part of Germany's Timber-frame Road which stretches nearly 3,000km.
0:27:10 > 0:27:14But it's also known as Baumkuchen Town.
0:27:14 > 0:27:19Baumkuchen is the most difficult of the traditional German cakes to make.
0:27:19 > 0:27:21The name itself means "tree cake"
0:27:21 > 0:27:25and it's the ultimate test of a German baker's skills.
0:27:25 > 0:27:27Unlike the domestic version of this,
0:27:27 > 0:27:30which the bakers are struggling with under a grill,
0:27:30 > 0:27:32Baumkuchen are cooked on a spit.
0:27:33 > 0:27:37This bakery uses an original recipe from 1807 with a batter mixture
0:27:37 > 0:27:42of flour, butter, sugar and around 40 eggs per cake.
0:27:42 > 0:27:45This is a great place to be,
0:27:45 > 0:27:47sandwiched between two beautiful Baumkuchen,
0:27:47 > 0:27:51here in the nexus of Baumkuchen production,
0:27:51 > 0:27:56where patisserie meets rotisserie in a very beautiful way.
0:27:56 > 0:28:00Oh, this is the Queen of Baumkuchen, Saskia I.
0:28:00 > 0:28:03I think she'd make a lovely bride for Prince Harry, don't you?
0:28:05 > 0:28:09Hennig's Bakery produce around 20 Baumkuchen a day.
0:28:09 > 0:28:13Head baker Maik Suske has been making them since he was 15.
0:28:13 > 0:28:16- Will you show me how to make one, Maik?- Yes.
0:28:16 > 0:28:18- You make four of these.- OK.
0:28:18 > 0:28:22And the fourth. OK.
0:28:22 > 0:28:24Brilliant. Oh!
0:28:26 > 0:28:29- You must...- Right, so it's ready to start.
0:28:29 > 0:28:35So, those original rings make the shape of the Baumkuchen, OK.
0:28:38 > 0:28:41- Shall we try together, Maik?- Yes.
0:28:41 > 0:28:43Brilliant. Sideways.
0:28:43 > 0:28:48This is very much like Patrick Swayze and Demi Moore in the film Ghost.
0:28:48 > 0:28:51Something quite beautiful going on here.
0:28:51 > 0:28:55Nice, it's like a dance. Baumkuchen dance.
0:28:55 > 0:28:57Amazing.
0:28:59 > 0:29:01The cake takes 24 hours to cool down
0:29:01 > 0:29:04and then is covered in fondant icing or chocolate.
0:29:06 > 0:29:11Now, Maik, I've eaten a lot of cake in my time but I think even 11 kilos
0:29:11 > 0:29:14might be a bit too... Actually, no, we'll get it in hand luggage.
0:29:14 > 0:29:15Come on, to the airport.
0:29:23 > 0:29:28Back in the tent, time is running out to complete the Schichttorte.
0:29:28 > 0:29:32I am panicking because I've got half an hour left.
0:29:34 > 0:29:36I've got still ten layers to go.
0:29:36 > 0:29:40I am up to number 16.
0:29:40 > 0:29:41I've lost count of layers.
0:29:41 > 0:29:44I'm trying to get ahead so I'm trying to work in-between
0:29:44 > 0:29:47these layers. All right, get these glazes done, then.
0:29:47 > 0:29:50I've just read the instructions for chocolate glaze
0:29:50 > 0:29:54and they're quite clear, it says "make the chocolate glaze".
0:29:54 > 0:29:56SHE GIGGLES
0:29:56 > 0:29:58Very precise.
0:29:58 > 0:30:01I think the term for making a chocolate glaze is winging it
0:30:01 > 0:30:05because...just throw it all in and hope it turns into a glaze.
0:30:05 > 0:30:07Because it's got butter in it and golden syrup,
0:30:07 > 0:30:12it's probably a pouring glaze that you pour... Oh!
0:30:12 > 0:30:16That you pour over and then it'll set.
0:30:17 > 0:30:21But if the glaze isn't cooled to the correct temperature, it won't set.
0:30:21 > 0:30:25I remember reading somewhere, if you're doing a glaze, it's usually
0:30:25 > 0:30:30around 30 degrees when you pour it on and it's just nagging me at the
0:30:30 > 0:30:33back of my head, so if it's nagging me I need to listen to the voice.
0:30:33 > 0:30:34TIMER BEEPS
0:30:37 > 0:30:40I think the layers are going to be determined by how much stuff
0:30:40 > 0:30:43I've got left but, strictly speaking, I've got four left to do
0:30:43 > 0:30:45but I don't think I'll have enough.
0:30:45 > 0:30:47This is number 19.
0:30:50 > 0:30:53Don't have a lot of time.
0:30:56 > 0:30:59I might not get 20.
0:30:59 > 0:31:01Who's counting?
0:31:01 > 0:31:04As if. He's going to be counting, all right.
0:31:04 > 0:31:06I don't think he's going to take it apart.
0:31:06 > 0:31:08He'll cut it, Richard.
0:31:08 > 0:31:11If he cuts it, he won't see 20 layers in mine.
0:31:13 > 0:31:15- Luis, I'm excited.- 20.- 20!
0:31:15 > 0:31:18- We're in, we're done, let's get it in there.- Boom!
0:31:18 > 0:31:23I may as well do 18 and then have time to glaze it and stuff.
0:31:23 > 0:31:27I've got 17 minutes left, so now I've got six layers to go.
0:31:27 > 0:31:28Don't have time.
0:31:30 > 0:31:32- Good, that looks great.- That will do.
0:31:32 > 0:31:36Look at that, it rises very much just to nearly
0:31:36 > 0:31:38the top of the tin in a perfect way.
0:31:38 > 0:31:39Right.
0:31:43 > 0:31:44It's pretty good, isn't it?
0:31:48 > 0:31:51Oh, dear. I know how it feels.
0:31:51 > 0:31:52That's what happens to me every night
0:31:52 > 0:31:55after I take my trousers off, thank goodness for that.
0:31:55 > 0:31:56So you've got 20 layers?
0:31:56 > 0:31:59No, I haven't got 20, I've got 18.
0:31:59 > 0:32:01Are you worried that you haven't got the last two?
0:32:01 > 0:32:03I can't really help it, I've got no time.
0:32:03 > 0:32:06No, just go with what you've got, absolutely.
0:32:08 > 0:32:10For the chocolate to sit smoothly on the top
0:32:10 > 0:32:12the cake should be sealed with an apricot glaze.
0:32:14 > 0:32:18This is apricot jam, usually used for sticking stuff on cakes.
0:32:18 > 0:32:21I'm hoping it'll be used for sticking the...
0:32:21 > 0:32:23sticking the glaze on.
0:32:23 > 0:32:27You coat it in the jam and I think it stops crumb coming out
0:32:27 > 0:32:29and affecting your glaze.
0:32:29 > 0:32:33Funf Minuten, meine lieblings. Five minutes.
0:32:36 > 0:32:39The temperature, I wouldn't say is ideal for decorating. I'd more
0:32:39 > 0:32:43say it was an absolutely atrocious temperature for decorating.
0:32:45 > 0:32:50It's probably a cake that you actually don't do the sides,
0:32:50 > 0:32:52but there you go.
0:33:00 > 0:33:01SHE SIGHS
0:33:03 > 0:33:05It's gone very quiet.
0:33:07 > 0:33:09There's so much to do, who's going to talk?
0:33:09 > 0:33:11One minute on the Schichttorte.
0:33:30 > 0:33:33End it! Das ist alles.
0:33:33 > 0:33:37Please bring the 20 layers up to the gingham.
0:33:43 > 0:33:46Mary and Paul are looking for 20 alternate layers,
0:33:46 > 0:33:49a glossy glaze and decorative vanilla icing.
0:33:51 > 0:33:52We're going to start with this one.
0:33:52 > 0:33:54It's got a lovely shine on the icing.
0:33:54 > 0:33:59The vanilla looks OK. There's not much chocolate down the side here.
0:34:03 > 0:34:05You can definitely see the layers. Right.
0:34:05 > 0:34:07Oh, he's actually counting them.
0:34:09 > 0:34:11Is he going to count all 20 in all of them?
0:34:11 > 0:34:13I need to brace myself.
0:34:14 > 0:34:1718 layers on that one. Chocolate hasn't quite set.
0:34:21 > 0:34:23It's a good taste.
0:34:23 > 0:34:27Still warm, that's why the icing is dripping down a little bit.
0:34:27 > 0:34:30Let's move onto number two. I like the decoration on the top.
0:34:30 > 0:34:33Its got a lovely glaze, it's a good height,
0:34:33 > 0:34:35I think it's a very professional finish.
0:34:35 > 0:34:37Let's have a look inside.
0:34:39 > 0:34:40Very, very good layers.
0:34:41 > 0:34:44And, of course, they have got the light
0:34:44 > 0:34:47and the dark all the way up which looks very beautiful.
0:34:47 > 0:34:51It's got 20. I just hope it tastes good.
0:34:51 > 0:34:52Nice flavour.
0:34:52 > 0:34:53Very impressive.
0:34:53 > 0:34:56Now, this one's had some issues.
0:34:56 > 0:34:58Lop-sided, not much chocolate down the side.
0:35:00 > 0:35:01I'm getting 17 on that one.
0:35:03 > 0:35:06The bottom sponge is a hard crust.
0:35:06 > 0:35:08See how over-baked it is there?
0:35:08 > 0:35:10The flavour's OK
0:35:10 > 0:35:13but I think there was issues with the sponge on that one.
0:35:13 > 0:35:15Right, finally the last one.
0:35:15 > 0:35:16I quite like the webbing on the top.
0:35:16 > 0:35:18Lovely shine on that.
0:35:19 > 0:35:22Interesting alternate layers.
0:35:22 > 0:35:24There are 20 but they are very, very thin.
0:35:24 > 0:35:27And that is in mixing the cake.
0:35:27 > 0:35:29But the layers are there and it's got a nice shine on it.
0:35:33 > 0:35:36In fourth place, is this one. Who's that?
0:35:36 > 0:35:37Me.
0:35:37 > 0:35:39It was dropping to one side
0:35:39 > 0:35:42and I think we only had about 17 layers.
0:35:42 > 0:35:44In third place is this one.
0:35:44 > 0:35:48You didn't get the required layers, you just never got the height.
0:35:48 > 0:35:49And in second place, who's that?
0:35:50 > 0:35:52That was nearly up there,
0:35:52 > 0:35:54we reckon there were 20 layers there, well done.
0:35:54 > 0:35:55Thank you.
0:35:55 > 0:35:57In first place, Luis.
0:35:57 > 0:36:00Well done. The layers were all there, nice and even.
0:36:00 > 0:36:03And the decoration on top was good, pretty faultless.
0:36:03 > 0:36:04Thank you.
0:36:09 > 0:36:13That just shows you that anything can happen here.
0:36:13 > 0:36:17Never heard of it, never made one before, came first.
0:36:17 > 0:36:19I've never baked a cake under a grill before.
0:36:19 > 0:36:21No idea.
0:36:21 > 0:36:22'I've only done toast under a grill.'
0:36:22 > 0:36:26So, yeah, I'm quite pleased with the outcome, actually.
0:36:26 > 0:36:27Cor, it was a bit of a chore, wasn't it?!
0:36:27 > 0:36:29'Yeah. I'll take second'
0:36:29 > 0:36:32and run away happily and never ever cook that ever again.
0:36:34 > 0:36:36'I am worried because'
0:36:36 > 0:36:39my morning didn't go to plan and, you know,
0:36:39 > 0:36:45I came fourth right now, so everything really rests on tomorrow.
0:36:45 > 0:36:48I won't be sleeping well tonight.
0:36:54 > 0:36:56After a good afternoon for the men,
0:36:56 > 0:36:58the women have some catching up to do.
0:36:58 > 0:37:01Everything rests on the Showstopper.
0:37:01 > 0:37:05Good morning, bakers. And welcome to your last bake before the finals.
0:37:05 > 0:37:09Now, today Paul and Mary would like you to make entremets.
0:37:09 > 0:37:10They're very, very small
0:37:10 > 0:37:14and fine cakes that would grace the window of a French patisserie.
0:37:14 > 0:37:18The judges would very much like you to make two different types,
0:37:18 > 0:37:2012 of each.
0:37:20 > 0:37:23You've got five hours on the bakery clock. On your marks...
0:37:23 > 0:37:24- Get set.- Bake.
0:37:26 > 0:37:29This complex bake will test the semifinalists on their design
0:37:29 > 0:37:32skills and their time management.
0:37:32 > 0:37:35It is top-end stuff, and it does look amazing.
0:37:37 > 0:37:39If I can do it.
0:37:45 > 0:37:49This is really the high-end of patisserie.
0:37:49 > 0:37:53I want to see how many skills and techniques they can show us.
0:37:53 > 0:37:57Each entremets has to be a work of art,
0:37:57 > 0:38:02it just has to have such a polish and a finish, that is
0:38:02 > 0:38:04better than they've done in any challenge before.
0:38:06 > 0:38:09We're looking for precision, we're looking for beauty,
0:38:09 > 0:38:12we're looking for elegance in beautiful small cakes.
0:38:14 > 0:38:17I've seen pastry chefs crumble at making these things,
0:38:17 > 0:38:19let alone the bakers in the tent.
0:38:25 > 0:38:28For each little entremets, the bakers need to use a variety of
0:38:28 > 0:38:32techniques to create layer upon layer of different textures and flavours.
0:38:33 > 0:38:35- Morning, Luis.- Morning.
0:38:35 > 0:38:37Luis, what have you chosen as your two entremets?
0:38:37 > 0:38:42I'm making a pomegranate and pistachio cake which is pistachio
0:38:42 > 0:38:48sponge and it's got a layer of a pomegranate molasses cream inside.
0:38:48 > 0:38:52The second one I'm doing a cherry and chocolate entremets, and when you
0:38:52 > 0:38:57cut through it you'll see the cherry centre perfectly in the middle.
0:38:57 > 0:39:00The cherry centre will be surrounded with chocolate mousse
0:39:00 > 0:39:02on a shortbread base.
0:39:02 > 0:39:06To top his pistachio cake, Luis is creating a novel pomegranate jelly.
0:39:06 > 0:39:08You've got a long time to do this
0:39:08 > 0:39:12but where do you see the problems are going to be for you?
0:39:12 > 0:39:16Jellies are tricky, trying to get them from the mould
0:39:16 > 0:39:19perfectly onto the top of a round cake is a bit fiddly.
0:39:19 > 0:39:22Working with mousse is fiddly as well, especially in a hot tent.
0:39:22 > 0:39:25- All right, buddy, good luck.- All right, cool. Thank you very much.
0:39:25 > 0:39:27- Good luck, Luis.- Thank you.
0:39:27 > 0:39:31Nancy is also incorporating jelly into her entremets.
0:39:33 > 0:39:36So the first thing I've got to do is get the jellies made,
0:39:36 > 0:39:39and then get both of these in the freezer
0:39:39 > 0:39:42and then I can concentrate on the mousses.
0:39:47 > 0:39:48Good morning, Nancy.
0:39:48 > 0:39:49Morning, Paul. Morning, Mary.
0:39:49 > 0:39:51Tell us about both of them.
0:39:51 > 0:39:54Right, I'm doing a lime mousse with a chocolate biscuit at the bottom,
0:39:54 > 0:39:56passion fruit jelly.
0:39:56 > 0:40:00- Oh!- And then the raspberry one is almond sponge at the bottom,
0:40:00 > 0:40:05then a layer of mousse, then a layer of verbena jelly,
0:40:05 > 0:40:10then another layer of mousse and then a dark chocolate glaze.
0:40:10 > 0:40:12Nancy's adding mint to her verbena jelly
0:40:12 > 0:40:14and decorating with raspberries.
0:40:14 > 0:40:17Her lime and passion fruit entremets are coated
0:40:17 > 0:40:19with a white chocolate glaze.
0:40:19 > 0:40:21I always find that slightly disappointing
0:40:21 > 0:40:24because you've got the chocolate, the green and the yellow.
0:40:24 > 0:40:27Actually, the colours would look quite fascinating
0:40:27 > 0:40:29but you've covered the whole thing in white chocolate.
0:40:29 > 0:40:31Yep.
0:40:31 > 0:40:33Are we seeing the layers?
0:40:33 > 0:40:35No, the whole thing will be glazed.
0:40:35 > 0:40:37I thought, for me, entremets is when you cut through,
0:40:37 > 0:40:39when you see the layers.
0:40:39 > 0:40:41From the outside you don't see anything.
0:40:41 > 0:40:43You should, yeah... Well, I dunno.
0:40:43 > 0:40:46Those glazes are going to be difficult, particularly
0:40:46 > 0:40:50the white chocolate one because it's temperamental and it's a warm day.
0:40:53 > 0:40:55Kermit in a liquidiser.
0:40:55 > 0:40:56HE LAUGHS
0:40:56 > 0:40:58These will be dots on the sponge,
0:40:58 > 0:41:02then I'm going to cover it with another colour of sponge, as well.
0:41:03 > 0:41:06- Hi, Richard.- Hi, Paul.
0:41:06 > 0:41:07What is that?
0:41:07 > 0:41:10This is the sponge layer for one of my entremets,
0:41:10 > 0:41:13I'm doing a grapefruit almond and vanilla one.
0:41:13 > 0:41:15This will be the sponge that encases a grapefruit mousse.
0:41:15 > 0:41:17- Grapefruit.- Yes.
0:41:17 > 0:41:20Interesting flavour, can be quite refreshing, you can
0:41:20 > 0:41:21lose the flavour though quite quickly.
0:41:21 > 0:41:24I know, you lose the flavour out of the mousse quite easily.
0:41:24 > 0:41:28I've had to boost it up quite hard but I've done this as a kind
0:41:28 > 0:41:33of comparison to my other entremets which is a hazelnut latte one.
0:41:33 > 0:41:36Richard's making chocolate sponge and Italian coffee buttercream for
0:41:36 > 0:41:38his hazelnut entremets.
0:41:38 > 0:41:42His grapefruit ones have a grapefruit mousse, topped with grapefruit jelly.
0:41:42 > 0:41:46Here you've got the natural outside of your lovely spotted sponge,
0:41:46 > 0:41:48are you putting anything round the sides of your other one?
0:41:48 > 0:41:51No, hopefully, I'm going to leave them open so you can see some
0:41:51 > 0:41:54lovely crisp layers as you go... Hopefully they'll be crisp.
0:41:54 > 0:41:57- Good luck, mate. I want to see that grapefruit come through.- Me, too.
0:41:57 > 0:41:58- Good luck.- Thanks.
0:42:01 > 0:42:03- Good morning, Chetna. - Morning, Chets.
0:42:03 > 0:42:04Morning.
0:42:04 > 0:42:06So, what are you up to?
0:42:06 > 0:42:10I'm doing my first entremets first. It's chocolate, orange
0:42:10 > 0:42:12and hazelnut entremets.
0:42:13 > 0:42:16So in the bottom I've got a hazelnut dacquoise,
0:42:16 > 0:42:20then on top of that is feuillantine praline paste, chocolate.
0:42:20 > 0:42:24Then there's a milk chocolate cream, then there's an almond sponge,
0:42:24 > 0:42:28then there is an orange custard.
0:42:28 > 0:42:31- Anything else?- And then there's going to be caramelised oranges.
0:42:31 > 0:42:34Hang on a minute, can we just start from the bottom?
0:42:34 > 0:42:36I'm losing the will here.
0:42:36 > 0:42:40Chetna's ambitious chocolate and orange entremets have six layers.
0:42:40 > 0:42:44She's also making cappuccino cakes with a cocoa sponge,
0:42:44 > 0:42:47coffee syrup and coffee flavoured cream.
0:42:47 > 0:42:49- I think you have a lot going on. - Yes, lots going on.
0:42:49 > 0:42:53I hope you remember which layer goes where because I'm a bit muddled.
0:42:53 > 0:42:57It sounds good but it's all about getting those layers set.
0:42:57 > 0:42:58- Good luck, Chetna.- Thank you.
0:42:59 > 0:43:03Mary and Paul are testing the bakers' ability to juggle numerous
0:43:03 > 0:43:07techniques, under intense time pressure.
0:43:07 > 0:43:10I think there's 10 or 11, if I've got enough time,
0:43:10 > 0:43:12different processes.
0:43:12 > 0:43:14So it'll be fairly difficult.
0:43:14 > 0:43:16Too many things going on.
0:43:16 > 0:43:20But I knew that when I chose it so it's not like...
0:43:20 > 0:43:22I knew what I was getting into.
0:43:24 > 0:43:27Running the two entremets hand in hand at the moment
0:43:27 > 0:43:31so while one thing's doing, the next one's setting up cooling or...
0:43:31 > 0:43:34Yeah, I'm just trying to keep up with both of them.
0:43:34 > 0:43:36How many processes? You got a mousse?
0:43:36 > 0:43:42Two mousses, biscuits, sponge, two glazes, two jellies,
0:43:42 > 0:43:44chocolate pieces.
0:43:44 > 0:43:46Out of fingers, done, done. We're done.
0:43:46 > 0:43:48All right, raspberry mousse.
0:43:48 > 0:43:49Three sheets of gelatine.
0:43:49 > 0:43:53The bakers need to prioritise the layers which need to set.
0:43:53 > 0:43:57My mousse is egg yolks whisked over a hot bath,
0:43:57 > 0:44:00and then fold in chocolate, fold in cream
0:44:00 > 0:44:05and I add gelatine, as well, to set it because it's so hot in here.
0:44:05 > 0:44:09You've got a danger of it melting when you push it out of its mould.
0:44:09 > 0:44:12This is quite runny, but I've had to put
0:44:12 > 0:44:15a lot of grapefruit into it to achieve the grapefruit flavour,
0:44:15 > 0:44:20so it'll set, it's just whether or not it makes the sponge go manky.
0:44:20 > 0:44:23When the mousse is set, it'll be quite robust,
0:44:23 > 0:44:26you'll be able to cut through it and it'll hold.
0:44:27 > 0:44:30I'm just going to whack these in the freezer now, just give them
0:44:30 > 0:44:32half an hour.
0:44:32 > 0:44:34OK, bakers, halfway through.
0:44:34 > 0:44:37This is the orange cream and I'm going to let it set
0:44:37 > 0:44:38because that's one done.
0:44:38 > 0:44:40Are you staying on time?
0:44:40 > 0:44:42Am I on time? I don't know.
0:44:42 > 0:44:46I don't know whether I'm Arthur or Martha this afternoon.
0:44:46 > 0:44:49- That's it.- That's got a nice colour on it.
0:44:53 > 0:44:54Ah!
0:44:54 > 0:44:59Silly. Yep, it's done.
0:45:03 > 0:45:08It's ridiculous but that green makes me so happy. I can't even tell you.
0:45:08 > 0:45:11I feel like I should rub some calamine lotion onto this.
0:45:11 > 0:45:13Yeah, they look a bit angry, don't they?
0:45:13 > 0:45:16To soothe the pox.
0:45:16 > 0:45:18With two hours to go,
0:45:18 > 0:45:21Luis is making the top layer for his chocolate mousse.
0:45:21 > 0:45:24Chocolate and cherries are one of my favourite things to put
0:45:24 > 0:45:27together, so that was always a good starting point.
0:45:27 > 0:45:30Nancy's concentrating on the bottom of her raspberry ones.
0:45:30 > 0:45:33These are my sponges, and I'm handling it really
0:45:33 > 0:45:39when it's a bit too hot but I've got to, cooling time is a luxury.
0:45:39 > 0:45:43I'm making the creme cappuccino which is a custard mousse.
0:45:43 > 0:45:45So I'm making like a coffee custard.
0:45:45 > 0:45:48Everything's got cream of some shape or form,
0:45:48 > 0:45:49so with the heat, that's my worry.
0:45:52 > 0:45:55Richard is making buttercream for his hazelnut mocha entremets.
0:45:57 > 0:45:59There's a lot of butter goes into this.
0:45:59 > 0:46:03I'm hoping that it will become nice and glossy and smooth and I'll
0:46:03 > 0:46:07be able to spread it on my entremets with no particular problem.
0:46:07 > 0:46:09SHE EXHALES
0:46:20 > 0:46:22I'm just assembling one of my entremets.
0:46:27 > 0:46:30I just overheard Luis say he's assembling one of his entremets.
0:46:34 > 0:46:36Nowhere near there.
0:46:36 > 0:46:40Nancy's the only baker ambitiously making two different glazes.
0:46:40 > 0:46:45This is a white chocolate glaze, so I've got white chocolate,
0:46:45 > 0:46:50condensed milk, gelatine, sugar water and glucose.
0:46:50 > 0:46:52And this makes a thick pouring glaze.
0:46:52 > 0:46:55I think my biggest stress is going to be my glaze has not been
0:46:55 > 0:46:56cooled enough.
0:46:56 > 0:46:59If they're too warm, they'll probably just run off.
0:47:02 > 0:47:05Creme cappuccino is ready so I'm going to pipe it.
0:47:06 > 0:47:09Then put it in the fridge to set. It does need some time to set.
0:47:13 > 0:47:14Right, into the freezer.
0:47:19 > 0:47:22FRENCH ACCENT: Bakers, you have ze demi heure left for ze entremets.
0:47:22 > 0:47:24Half an hour left on your entremets.
0:47:27 > 0:47:29I'm really pleased with these
0:47:29 > 0:47:32because the stress of trying to get a mousse to set... Flippin' 'eck!
0:47:36 > 0:47:37It is not set.
0:47:46 > 0:47:47Nope, it's not set.
0:47:47 > 0:47:49I should put them in the freezer.
0:47:57 > 0:48:01This is the mascarpone cream stage. It's all gone on,
0:48:01 > 0:48:04it's looking fairly flat. I might just scrape a few edges off.
0:48:09 > 0:48:12That is beautiful.
0:48:12 > 0:48:15Oh! It's a pure calorie soup.
0:48:15 > 0:48:16Mmm!
0:48:18 > 0:48:20Look, my hands are shaking.
0:48:20 > 0:48:24I'm feeling the pressure of cutting them right, damn right I am.
0:48:24 > 0:48:27What you have to do with the jellies is to get them out of the mould,
0:48:27 > 0:48:31it's just heat the case of the mould to just loosen them.
0:48:33 > 0:48:35If you leave it in the hot water too long,
0:48:35 > 0:48:38the jelly will completely go back to liquid form.
0:48:38 > 0:48:42If it's not in there long enough it won't come out the mould.
0:48:42 > 0:48:43Are you happy, Chets?
0:48:43 > 0:48:45I am happy, but I've just opened the other one
0:48:45 > 0:48:48and that's not set so it's gone back in the freezer.
0:48:48 > 0:48:51- And they're the ones coming out of the moulds, aren't they?- Yes.
0:48:51 > 0:48:53And they can't go "pfft!" on a semifinal Showstopper?
0:48:53 > 0:48:55I'm just going to stick this back in the fridge,
0:48:55 > 0:48:57I don't want this melting too.
0:48:57 > 0:48:59This is done and dusted.
0:49:17 > 0:49:21There's chocolate going everywhere! Oh, dear.
0:49:21 > 0:49:23Dear, dear, dear.
0:49:24 > 0:49:25Bakers, one minute to go,
0:49:25 > 0:49:28one minute to go on your semifinal Showstopper.
0:49:41 > 0:49:43OK, that's it, the bake's over, bakers.
0:49:43 > 0:49:46Step away from your entremets s'il vous plait.
0:49:47 > 0:49:49Chocolate everywhere.
0:50:04 > 0:50:06It takes a lot of guts to be able to show all the layers.
0:50:06 > 0:50:08Thank you.
0:50:08 > 0:50:11I think the finish is very good, can't wait to get inside.
0:50:11 > 0:50:14Right, we'll try the hazelnut.
0:50:16 > 0:50:19I can see every layer, every flavour.
0:50:22 > 0:50:24It's delicious, chocolate works well,
0:50:24 > 0:50:27the nuts coming through there are beautiful.
0:50:27 > 0:50:30That is extremely good.
0:50:30 > 0:50:34I love that crisp base, it really is very exciting to eat.
0:50:34 > 0:50:36Let's have a look at the dotted one.
0:50:39 > 0:50:41Very neat, very subtle colours.
0:50:41 > 0:50:45I could do with a little more flavour in the mousses.
0:50:45 > 0:50:49Grapefruit is very difficult to convey in something like that.
0:50:49 > 0:50:52But your consistency is perfect.
0:50:52 > 0:50:55What a professional selection you've done for us.
0:51:03 > 0:51:04These are interesting.
0:51:04 > 0:51:08- There is a problem with the chocolate not going all the way down to the bottom.- It's too warm.
0:51:08 > 0:51:10Yep. These, I'm not so sure about.
0:51:10 > 0:51:14I think the decoration's not particularly striking,
0:51:14 > 0:51:17so what we'll do is we'll start with this fella.
0:51:21 > 0:51:24That looks stunning when you cut into it.
0:51:24 > 0:51:26I do like that little square, looks pretty good.
0:51:29 > 0:51:32It's a lovely texture, you've balanced it beautifully.
0:51:32 > 0:51:35It's refreshing, and I think you've done well with that.
0:51:35 > 0:51:38- Thank you.- Right, let's have a look at this one.
0:51:41 > 0:51:44The chocolate and the lime really work well together.
0:51:44 > 0:51:46The sharpness of the fruit comes through. I just think
0:51:46 > 0:51:50the appearance on both of them has fallen a bit low for your standard.
0:51:58 > 0:52:02Luis, I think they look really sensational.
0:52:02 > 0:52:03They look very elegant.
0:52:03 > 0:52:06Right, I think we'll start with the pomegranate.
0:52:07 > 0:52:10You've got your definite layers there.
0:52:12 > 0:52:13I love the flavour.
0:52:13 > 0:52:16The pomegranate jelly is delicious, I would have liked to have
0:52:16 > 0:52:19seen the sponge a little bit thinner, it works, though.
0:52:19 > 0:52:21Right. Let's try the cherry and chocolate.
0:52:28 > 0:52:32The rich chocolate married with the sourness of the cherries, works.
0:52:32 > 0:52:35That's a very, very good little entremets.
0:52:35 > 0:52:36Thank you very much.
0:52:36 > 0:52:39You've got a perfect glaze on the top, I think just well done.
0:52:39 > 0:52:40Thank you very much.
0:52:48 > 0:52:50Now, these I'm looking forward to.
0:52:50 > 0:52:53I like your chocolate work on the top,
0:52:53 > 0:52:55they look bulbous with the weight of the top.
0:52:58 > 0:53:00Wow, that's got a kick to it, hasn't it?!
0:53:00 > 0:53:02It's the most beautiful cappuccino, lovely.
0:53:02 > 0:53:05It is very good, could have been a bit neater
0:53:05 > 0:53:07but the flavours you've got in that are fantastic.
0:53:07 > 0:53:09- Well done.- Thank you. - This one looks all right.
0:53:09 > 0:53:14I would have liked a lighter colour. As you see your layers,
0:53:14 > 0:53:17I'm missing some because the colours is all blended.
0:53:17 > 0:53:18It's quite split on the top.
0:53:21 > 0:53:23I was expecting tons and tons of flavour.
0:53:23 > 0:53:25There is a tang of orange right at the end
0:53:25 > 0:53:27but then it's more like a chocolate cream sponge.
0:53:27 > 0:53:32I'm losing the orange because what I'm getting is a chocolate cake
0:53:32 > 0:53:36mixture all the way down and you're so good on your flavours normally.
0:53:41 > 0:53:45What a cracking semifinal. I mean, what results.
0:53:45 > 0:53:47Who has impressed you, then, this weekend?
0:53:47 > 0:53:51I think Luis has done some amazing flavours.
0:53:51 > 0:53:54The Showstopper, he did all right actually, that sour cherry
0:53:54 > 0:53:56and chocolate was delicious. I thought
0:53:56 > 0:53:58the sponge on the larger one was too thick.
0:53:58 > 0:54:01When you look at it in comparison with Richard's where he's
0:54:01 > 0:54:03gone to the trouble of putting the polka dot all the way round
0:54:03 > 0:54:06the outside of the sponge, that's the sort of thing which
0:54:06 > 0:54:08really sends it off the rails and makes it exquisite.
0:54:08 > 0:54:12I think that Richard has done perfection over there,
0:54:12 > 0:54:17I mean, his layers are so clear and distinct.
0:54:17 > 0:54:19So the men have done well,
0:54:19 > 0:54:24do you think the ladies have matched them this semifinal?
0:54:24 > 0:54:26Nancy was third on the Technical
0:54:26 > 0:54:29so she let herself go slightly on the Technical, and these
0:54:29 > 0:54:32really don't look as good as they should and she said that herself.
0:54:32 > 0:54:34They do look a little bit uneven.
0:54:34 > 0:54:37I thought Chetna missed it slightly on the Showstopper.
0:54:37 > 0:54:40I was disappointed in the chocolate and orange
0:54:40 > 0:54:42because you're not getting layers.
0:54:42 > 0:54:45It's the semifinal, one of them will be sadly leaving us
0:54:45 > 0:54:49today and at the moment you're looking at Nancy
0:54:49 > 0:54:51and Chetna in a bit of trouble.
0:54:57 > 0:55:00Bakers, I've got the great job this week, because they did
0:55:00 > 0:55:04finally, after much wrangling, manage to pick a Star Baker.
0:55:04 > 0:55:09Now, this week's star baker, well, it's such a new experience
0:55:09 > 0:55:12to say this, I don't even know how I'm going to phrase it.
0:55:12 > 0:55:14But let's just say this person
0:55:14 > 0:55:16knocks the spots off everyone else this week.
0:55:16 > 0:55:19Richard, congratulations, well done, you're Star Baker.
0:55:19 > 0:55:21- Fifth time.- Well done.
0:55:23 > 0:55:25I feel really sad to have to do this,
0:55:25 > 0:55:30losing somebody in the semifinal is always awful for all of us.
0:55:30 > 0:55:36And I'm really sorry to say that the person who will not be
0:55:36 > 0:55:37joining us next week is...
0:55:39 > 0:55:41..Chetna.
0:55:42 > 0:55:44'I will take away so much,'
0:55:44 > 0:55:47such amazing memories and friends
0:55:47 > 0:55:49and so much knowledge.
0:55:49 > 0:55:52'It's one of the best experiences of my life.'
0:55:52 > 0:55:56Chetna's a very good baker but she didn't quite find her form this
0:55:56 > 0:55:59'week and today she just didn't have'
0:55:59 > 0:56:02the panache that the others had.
0:56:02 > 0:56:07She was, unfortunately, the weakest one but in a very strong pack.
0:56:07 > 0:56:10Richard's attention to detail is the reason why he got Star Baker.
0:56:10 > 0:56:13'You can hardly believe those builder's hands have produced'
0:56:13 > 0:56:16such delicate results.
0:56:16 > 0:56:19I wasn't expecting to be Star Baker, I was expecting to not go.
0:56:19 > 0:56:21'Finish line's in sight, I reckon I've got'
0:56:21 > 0:56:23a chance of winning.
0:56:23 > 0:56:25'I'm a finalist,'
0:56:25 > 0:56:26me!
0:56:28 > 0:56:32'I am absolutely speechless, I can't get my head round it.'
0:56:32 > 0:56:35And I keep crying and I don't do crying.
0:56:35 > 0:56:36'Never in my'
0:56:36 > 0:56:37wildest dreams.
0:56:40 > 0:56:42Sorry.
0:56:45 > 0:56:49My family are going to be...gosh...so excited that
0:56:49 > 0:56:51I've got to the final.
0:56:52 > 0:56:55Next time, it's the final.
0:56:55 > 0:56:56You only get one go.
0:56:56 > 0:56:58I'm not happy with that.
0:56:58 > 0:57:00And the three remaining bakers...
0:57:00 > 0:57:02- Not putting you off, am I? - No not at all.
0:57:02 > 0:57:05..face their last three challenges.
0:57:05 > 0:57:07It's just one panic after another, isn't it?
0:57:07 > 0:57:09But who will bake their way to glory?
0:57:09 > 0:57:11I would vote for Richard.
0:57:11 > 0:57:13That's this weekend up the Swanee.
0:57:13 > 0:57:14I'd put my money on Luis to win.
0:57:14 > 0:57:16I've definitely gambled with time.
0:57:16 > 0:57:19If I had to choose one, I'd definitely pick Nancy.
0:57:19 > 0:57:21My hands won't keep still because they're too nervous.
0:57:21 > 0:57:23Who is it going to be?
0:57:23 > 0:57:29The winner of the Great British Bake Off 2014 is...