0:00:03 > 0:00:06As the weeks passed in the Great British Bake Off tent,
0:00:06 > 0:00:10the temperature started to rise for Britain's top amateur bakers.
0:00:10 > 0:00:12Am I showing a bit?
0:00:12 > 0:00:16Their non-stop quest for excellence to impress judges Mary Berry
0:00:16 > 0:00:18and Paul Hollywood continued.
0:00:18 > 0:00:22It is spectacular. It's what I call a showstopper.
0:00:22 > 0:00:24I certainly think the challenges this year have been tricky,
0:00:24 > 0:00:25very tricky.
0:00:25 > 0:00:28Oh, no! It's slipping off!
0:00:28 > 0:00:29There is a plumbing issue here.
0:00:29 > 0:00:33They have to be good at everything, now that is a real challenge.
0:00:33 > 0:00:36But now the tent is an oasis of calm,
0:00:36 > 0:00:40as Mary and Paul share their years of knowledge.
0:00:40 > 0:00:42Now it's down to Paul and I
0:00:42 > 0:00:46to show you our interpretation of this year's bakes.
0:00:46 > 0:00:48We're not only going to show you the technical challenges
0:00:48 > 0:00:50and how they should have been done,
0:00:50 > 0:00:53but also the signature bakes and the showstoppers.
0:00:53 > 0:00:57Coming up - Mary Berry makes a Chocolate Orange Tart
0:00:57 > 0:01:00that could take centre stage in any patisserie.
0:01:01 > 0:01:04And a majestic Swedish Princesstarta.
0:01:06 > 0:01:09Paul Hollywood shows his savoury side with some top-end
0:01:09 > 0:01:15sausage plaits and bakes sweet Kouign Amann pastries.
0:01:15 > 0:01:19Finally, Mary goes caramel crazy with a spectacular Hungarian
0:01:19 > 0:01:22showstopper - a tiered Dobos Torte.
0:01:48 > 0:01:53As the bakers hit the halfway mark, they faced Pies and Tarts week.
0:01:53 > 0:01:56Morning, bakers, and welcome back to the tent.
0:01:56 > 0:02:00For the signature challenge today, Paul and Mary would very much like
0:02:00 > 0:02:04you to make a family-sized custard tart.
0:02:04 > 0:02:05Mmm, custard.
0:02:05 > 0:02:09You can decorate them in any which way that you like.
0:02:09 > 0:02:11You've got two and a half hours on the clock, on your marks...
0:02:11 > 0:02:14Get set, bake!
0:02:14 > 0:02:17Some were looking forward to this challenge more than others.
0:02:17 > 0:02:21I love custard tarts. I normally make a custard tart on its own.
0:02:21 > 0:02:25I like eating pastry. I just don't enjoy making it, out of all
0:02:25 > 0:02:29the things that you bake, this is probably my least favourite one.
0:02:29 > 0:02:30I love making pastry,
0:02:30 > 0:02:34and rather than do a sort of bog standard custard tart,
0:02:34 > 0:02:37I want to experiment a bit.
0:02:37 > 0:02:41Mary's tart is also a bit different, with swirls of light
0:02:41 > 0:02:44and dark chocolate in a thin pastry case.
0:02:45 > 0:02:49I love a good tart. So what are you doing with your tart, then,
0:02:49 > 0:02:50what's the filling?
0:02:50 > 0:02:52It's a very rich chocolate filling,
0:02:52 > 0:02:57and then it's got little swirls with an orange and white chocolate on top.
0:02:57 > 0:03:00And the pastry has to be really, really thin,
0:03:00 > 0:03:04and the secret is when you're baking it and you take it out,
0:03:04 > 0:03:07it's got to have that wobble so it just sets.
0:03:07 > 0:03:11It's really a perfect ending to a special meal.
0:03:11 > 0:03:12So what do you need from me?
0:03:12 > 0:03:15For the pastry, I need 100g of plain flour.
0:03:15 > 0:03:18100g of plain flour coming up.
0:03:18 > 0:03:24Add 50g of cubed unsalted butter, and 50g of icing sugar.
0:03:24 > 0:03:28I use this pastry for all sorts of flans and tarts.
0:03:28 > 0:03:31It holds its shape well and it's crisp.
0:03:31 > 0:03:35Pop that in like this. Now you could do it by hand if you prefer.
0:03:35 > 0:03:39It's important to get all the butter to a breadcrumb consistency,
0:03:39 > 0:03:41otherwise you'll get lumps of fat in.
0:03:41 > 0:03:43Let's have a look at that.
0:03:44 > 0:03:48That is, if you just look at it, it looks just like fine breadcrumbs.
0:03:51 > 0:03:53Beat an egg yolk with a tablespoon of water
0:03:53 > 0:03:55and add it to the dough mix.
0:03:56 > 0:03:58And then work it.
0:04:00 > 0:04:03Get it so that it's just coming together.
0:04:03 > 0:04:04If you go on working it,
0:04:04 > 0:04:08rather like if you go on kneading it, it doesn't do it any good.
0:04:08 > 0:04:13There we are. Just turn it out onto that...
0:04:13 > 0:04:16you can see it's quite sticky,
0:04:16 > 0:04:19and then just work it together, a bit more flour there.
0:04:23 > 0:04:26So the pastry's too soft to roll out, now I'm going to put it in the fridge
0:04:26 > 0:04:31to firm up. That'll just take about half an hour or so.
0:04:38 > 0:04:42So you notice I'm flouring the actual rolling pin.
0:04:42 > 0:04:46I love a rolling pin with no sort of knobs at the end.
0:04:46 > 0:04:49A long plain one is the best.
0:04:49 > 0:04:53Then I'm going to roll this so that it stays in a round.
0:04:53 > 0:04:59So it's a matter of moving the pastry round and keeping it round.
0:04:59 > 0:05:03And the idea is to roll it out, obviously, to just a bit bigger
0:05:03 > 0:05:05than the actual case.
0:05:07 > 0:05:11That's it, and then I'm going to slip that underneath,
0:05:11 > 0:05:18and because the pastry is so thin I can see where the actual base is.
0:05:18 > 0:05:22To transport it, I was taught to roll it round the rolling pin.
0:05:22 > 0:05:24Often it falls off, it breaks in half,
0:05:24 > 0:05:29and a safer way is to pull that in like that
0:05:29 > 0:05:31and then just put that in...
0:05:33 > 0:05:36..and pull the bits up all the way round.
0:05:36 > 0:05:40With this very delicate pastry, this thin, thin pastry,
0:05:40 > 0:05:43if you rush it you'll poke your finger through the side.
0:05:43 > 0:05:47And then take the rolling pin and just go over that.
0:05:48 > 0:05:52And you've really got to go round pushing the pastry in
0:05:52 > 0:05:54so that you know that it fits tightly.
0:05:54 > 0:05:57I'm going to prick the base because it would balloon up
0:05:57 > 0:05:59and we don't want to.
0:05:59 > 0:06:02- Or docking, docking the bottom. - Is that what you call it, docking?
0:06:02 > 0:06:04And don't you have, as a baker, you have a gadget?
0:06:04 > 0:06:06- We have a docker. - Like nails?
0:06:06 > 0:06:08Yeah, that's right, you just run it along the pastry.
0:06:08 > 0:06:11Well, we all have a fork in the drawer,
0:06:11 > 0:06:15so that's absolutely fine and then it does need chilling at this stage
0:06:15 > 0:06:17because it will harden up the butter.
0:06:18 > 0:06:22Put the pastry case in the fridge to chill for 15 minutes.
0:06:22 > 0:06:25This will help prevent it from shrinking in the oven.
0:06:25 > 0:06:27There it is!
0:06:27 > 0:06:30It's a beautiful colour because, of course, it's the egg yolk
0:06:30 > 0:06:31- that makes it that colour.- OK.
0:06:31 > 0:06:36Then for baking blind, over the years I've always used foil in there
0:06:36 > 0:06:40but I've tried using clingfilm and surprisingly it doesn't melt
0:06:40 > 0:06:45in the oven and you can get it tucked in to the actual corners.
0:06:45 > 0:06:47Right to the edge like that.
0:06:47 > 0:06:50Then you come to filling it, you can put baking beans,
0:06:50 > 0:06:52that's what our bakers use.
0:06:52 > 0:06:56At home, I've got a jar of macaroni that I keep using,
0:06:56 > 0:06:58in fact it's dark brown now.
0:06:58 > 0:07:02Just put those in like that, even there.
0:07:02 > 0:07:06Then just turn the clingfilm in, don't let it hang over
0:07:06 > 0:07:08because it will stick to the baking sheet.
0:07:08 > 0:07:12And that goes into the oven at 180
0:07:12 > 0:07:14and it goes in for about ten minutes.
0:07:14 > 0:07:17It's really one of those occasions when you keep your eye on it.
0:07:17 > 0:07:22What I shall be looking for is for the edge to be a pale golden brown.
0:07:24 > 0:07:27After ten minutes the ceramic beads are removed from the case,
0:07:27 > 0:07:29then it's placed back in the oven
0:07:29 > 0:07:32to bake for a further five to seven minutes.
0:07:33 > 0:07:36Another few minutes in there and the outside would have been too brown.
0:07:36 > 0:07:37So that's fine.
0:07:37 > 0:07:39Then we come to the chocolate filling,
0:07:39 > 0:07:41it's a dark chocolate filling.
0:07:41 > 0:07:43Melt 75 grams of butter
0:07:43 > 0:07:48and 115 grams of dark chocolate over a pan of hot water.
0:07:48 > 0:07:52I'm doing it in a bain marie, which is the really safe way to do it.
0:07:52 > 0:07:55You can do directly on the heat, but you've really got to watch it.
0:08:00 > 0:08:06Weigh up 55g of plain flour and 115g of golden caster sugar.
0:08:06 > 0:08:08Why golden caster?
0:08:08 > 0:08:11It's a natural sugar and it's the best,
0:08:11 > 0:08:13but you can use ordinary caster if not.
0:08:13 > 0:08:18Off the heat, and if we just tip all that in in one go
0:08:18 > 0:08:20and beat that in.
0:08:20 > 0:08:24Without the flour it will sometimes separate.
0:08:24 > 0:08:28Gradually add four whole beaten eggs until you have a smooth mixture.
0:08:29 > 0:08:34So that's absolutely smooth and perfect.
0:08:34 > 0:08:38Now, the next thing is for me to do the white chocolate mixture.
0:08:38 > 0:08:42Now white chocolate really is tricky to cook with.
0:08:42 > 0:08:45What are you looking at me like that for? Have I forgotten something?
0:08:45 > 0:08:47No! I like white chocolate.
0:08:47 > 0:08:50I love white chocolate and I'm watching how much goes in there.
0:08:51 > 0:08:53I knew it was coming.
0:08:53 > 0:08:56- Want some? White chocolate. - White chocolate.
0:08:56 > 0:09:00Melt 25g of butter and 50g of white chocolate.
0:09:01 > 0:09:04It's a very good thing that I'm not making two tarts today
0:09:04 > 0:09:07- cos I wouldn't have enough, would I?- Not anymore.
0:09:07 > 0:09:09Give us a bit, then, because I like it, too.
0:09:09 > 0:09:11- You have that one. - Thank you.
0:09:14 > 0:09:17Finely grate the zest of a whole orange,
0:09:17 > 0:09:22and add 35g of caster sugar and 25g of plain flour
0:09:22 > 0:09:25and then mix them into the white chocolate.
0:09:25 > 0:09:27Add two egg yolks.
0:09:27 > 0:09:30That's it. Beat that in until it's smooth
0:09:30 > 0:09:33and it's sort of a thick almost a pouring paste.
0:09:34 > 0:09:40So, we have two mixtures here - we have the rich dark chocolate
0:09:40 > 0:09:43- main filling and then we're going to put that in on top.- OK.
0:09:43 > 0:09:47Pour the dark chocolate mix into the pastry case
0:09:47 > 0:09:52and then pipe the white chocolate and orange in a large swirl on top.
0:09:52 > 0:09:57Aim is to use all the mixture...
0:09:58 > 0:10:03..and then you can take a cocktail stick, you can take a skewer
0:10:03 > 0:10:05and then you just sort of move it.
0:10:09 > 0:10:11That's it. Now to the baking.
0:10:11 > 0:10:15It needs to go into the oven at 180 fan
0:10:15 > 0:10:17and it is only going to take ten minutes.
0:10:21 > 0:10:25That looks OK. Now, the most important thing is that wobble.
0:10:25 > 0:10:29- Look, can you see that? - Yeah.
0:10:29 > 0:10:31It's got a wobble and that means that
0:10:31 > 0:10:34it is cooking with the residual heat.
0:10:34 > 0:10:38So you leave that to get just between cold and lukewarm
0:10:38 > 0:10:43and then you can serve it and you leave it in the tin to firm up.
0:10:43 > 0:10:44This looks very professional.
0:10:44 > 0:10:47I like that word "professional." You don't often say that about me.
0:10:47 > 0:10:49I do. All the time.
0:10:56 > 0:11:00This is my orange chocolate custard tart.
0:11:00 > 0:11:03- Are you ready for a taste? - Absolutely. More eat, less talk.
0:11:04 > 0:11:07This should still be soft.
0:11:07 > 0:11:10Can you see that just holds its shape?
0:11:10 > 0:11:13And the pastry is beautifully thin.
0:11:17 > 0:11:20- Can you taste the orange? - Mm.
0:11:20 > 0:11:25You don't need a very big slice, it is very indulgent, very rich.
0:11:25 > 0:11:29It's delicious. It really is delicious. Nice one, Mary.
0:11:33 > 0:11:36And now Paul's top tip for shaping bread rolls.
0:11:38 > 0:11:41I'm going to show you how to make three simple shaped rolls.
0:11:41 > 0:11:46First of all, divide your dough into three equal pieces.
0:11:46 > 0:11:51And again divide those in half to make six pieces.
0:11:51 > 0:11:53Place your four to one side
0:11:53 > 0:11:56and work on these two. We're going to make round rolls.
0:11:56 > 0:12:01Make a cage over the top and simply spin it onto the bench.
0:12:01 > 0:12:04Notice I have no flour,
0:12:04 > 0:12:06because I get grip off the table.
0:12:06 > 0:12:07If you put flour on the table it just skids.
0:12:07 > 0:12:12So just roll it, and there you have two beautiful rolls.
0:12:12 > 0:12:16The other two roll, them out as if you're making an iced bun,
0:12:16 > 0:12:17into fingers.
0:12:17 > 0:12:20Grab one, roll that one out,
0:12:20 > 0:12:23taper the ends slightly turn it into a knot.
0:12:25 > 0:12:28Repeat the process with the next one, just roll it out,
0:12:28 > 0:12:30taper the ends slightly
0:12:30 > 0:12:33and simply turn it into a knot.
0:12:33 > 0:12:36The third one is a little bit more complicated.
0:12:36 > 0:12:41Start off the same way with the knot, roll it out to a finger,
0:12:41 > 0:12:44and then roll this one out slightly more than you did with the knot,
0:12:44 > 0:12:47just taper the ends out,
0:12:47 > 0:12:50the letter C with the tail,
0:12:50 > 0:12:56in through the hole, twist, and out the other side again.
0:12:56 > 0:13:01Same again with the other one, just roll it out, taper the ends,
0:13:01 > 0:13:04the letter C with a tail,
0:13:04 > 0:13:07in through the hole, twist, and out the other side.
0:13:07 > 0:13:10And there you have it. A basic round roll,
0:13:10 > 0:13:13two knots and two one-stand plaits.
0:13:15 > 0:13:20Family Favourites made way for European Epics in week six.
0:13:20 > 0:13:25Mary and Paul would like you, please, to make a Swedish traditional cake
0:13:25 > 0:13:30called Princesstarta, which means "Princess Cake."
0:13:30 > 0:13:33Princesstarta is a very complex cake,
0:13:33 > 0:13:37so complex, in fact, that ABBA wrote SOS shortly after sampling it.
0:13:37 > 0:13:40I do believe we have two and a quarter hours. On your marks.
0:13:40 > 0:13:43- Get set... - And bake!
0:13:44 > 0:13:47This was one of the toughest Technical Challenges
0:13:47 > 0:13:48of the series so far.
0:13:48 > 0:13:50Oh, my goodness.
0:13:50 > 0:13:54I've never heard of it, I've never seen it, I've never eaten it.
0:13:54 > 0:13:58Not a clue, not a Scooby-Doo.
0:13:58 > 0:14:00SHE EXHALES
0:14:01 > 0:14:03That is quite something.
0:14:04 > 0:14:08The simple elegant facade of Mary's Princesstarta
0:14:08 > 0:14:11belies its complex interior.
0:14:11 > 0:14:16So, Mary, this was your Technical Challenge, the Princesstarta.
0:14:16 > 0:14:18Now, why did you pick that as a challenge?
0:14:18 > 0:14:21It's an interesting cake. It's a Genoise
0:14:21 > 0:14:24and you cut it in three layers and you have interesting fillings.
0:14:24 > 0:14:28They start off with creme patissiere and raspberry jam,
0:14:28 > 0:14:33and then you have layers of cream mixed with a creme patissiere
0:14:33 > 0:14:38and then a dome of cream and then over the top, marzipan.
0:14:38 > 0:14:41But not marzipan as we know it,
0:14:41 > 0:14:43it's a beautiful pale green.
0:14:43 > 0:14:48And usually in the centre - a rose, a moulded rose, and that's where
0:14:48 > 0:14:51you come in because I know you're very good at moulding roses.
0:14:51 > 0:14:53OK, so where do we start then?
0:14:53 > 0:14:56We start by making the creme patissiere.
0:14:56 > 0:14:59Warm 600mls of milk in a pan.
0:15:01 > 0:15:04Then scrape out the seeds of a vanilla pod
0:15:04 > 0:15:06and add them to the milk along with the pod.
0:15:06 > 0:15:09Also, you can use vanilla paste,
0:15:09 > 0:15:11you can use vanilla extract...
0:15:11 > 0:15:14Separate six egg yolks.
0:15:14 > 0:15:17I've got a double yolker here, Mary. Are you classing that as two?
0:15:17 > 0:15:20I think, yes, take it as two. That's very lucky.
0:15:20 > 0:15:25And weigh up 100g of caster sugar and 50g of cornflour.
0:15:25 > 0:15:28You just tip that straight into the egg yolks.
0:15:28 > 0:15:32We've got the six egg yolks, the sugar, the cornflour
0:15:32 > 0:15:35and I'm going to put those on fast speed
0:15:35 > 0:15:37to just get a bit of volume going.
0:15:41 > 0:15:46The colour of that, it's a thick creamy mixture and I'm going to add
0:15:46 > 0:15:50the hot milk here that's beautifully steamy and hot.
0:15:50 > 0:15:56One thing I've got to do is just gently to fish out that vanilla pod,
0:15:56 > 0:15:59and I'm going to pour that down the side.
0:15:59 > 0:16:02Now, I've put the hot milk
0:16:02 > 0:16:06into the cold eggs and sugar and cornflour.
0:16:06 > 0:16:08If I'd done it the other way round,
0:16:08 > 0:16:12I could well have overcooked the egg.
0:16:12 > 0:16:13Then into the pan...
0:16:15 > 0:16:19..and what I've got to do now is to cook off the cornflour
0:16:19 > 0:16:22and I've got to be fairly gentle to do that.
0:16:22 > 0:16:24Stirring all the time,
0:16:24 > 0:16:27I can feel it now getting much thicker.
0:16:27 > 0:16:29Nearly there.
0:16:29 > 0:16:33When it's thickened, stir in 50g of butter.
0:16:33 > 0:16:35I wouldn't normally add butter, either.
0:16:35 > 0:16:38It just enriches it and it's lovely.
0:16:38 > 0:16:42So that's it, the butter's just melting into it.
0:16:45 > 0:16:48I'm going to pour it into a bowl, cover it.
0:16:48 > 0:16:50Cover it with this I've just made you, Mary.
0:16:50 > 0:16:53Thank you very much for that. I would normally put clingfilm
0:16:53 > 0:16:57and let it touch the actual creme patissiere,
0:16:57 > 0:17:00and then it wouldn't get a skin, but I'm certainly going to use yours.
0:17:00 > 0:17:03And as you'll see it's the most lovely consistency.
0:17:04 > 0:17:06Now, pop your lid on there.
0:17:08 > 0:17:11- The next thing to make is the jam. - Right.
0:17:11 > 0:17:13Weigh up 200g of fresh raspberries
0:17:13 > 0:17:17and 175g of jam sugar.
0:17:17 > 0:17:20- That has added pectin if you've got it.- There you go.
0:17:20 > 0:17:24Heat gently until the sugar has melted and the fruit has softened.
0:17:25 > 0:17:29Add about two tablespoons of water and bring to the boil
0:17:29 > 0:17:30until it's a jam consistency.
0:17:32 > 0:17:35Then pour it into a bowl and allow it to cool and set.
0:17:35 > 0:17:39That's it, I've now got to make a Genoise sponge.
0:17:39 > 0:17:43Whisk up 150g of caster sugar with four large eggs.
0:17:46 > 0:17:51Then weigh up 75g of cornflour and 75g of plain flour.
0:17:53 > 0:17:58That has whisked up into a lovely foam.
0:17:58 > 0:18:00So that just leaves an impression
0:18:00 > 0:18:04and it then quickly sinks back in there.
0:18:04 > 0:18:08Add one level teaspoon of baking powder to the flour.
0:18:08 > 0:18:10That goes in there.
0:18:10 > 0:18:13..and sift it into the mix.
0:18:13 > 0:18:16And around the outside and cut through the middle.
0:18:18 > 0:18:22When the flour is incorporated, pour in 50g of butter.
0:18:22 > 0:18:25The butter is melted but it's absolutely cold.
0:18:25 > 0:18:28You'll see it's still quite thick.
0:18:28 > 0:18:31What I do is I pour it round the edge,
0:18:31 > 0:18:35and then again with a gentle folding action it will go in.
0:18:35 > 0:18:38If you do it when it's warm, it'll drop.
0:18:38 > 0:18:41If you put it in too quickly, it'll drop.
0:18:41 > 0:18:42I've lined the tin
0:18:42 > 0:18:47and that's a 23cm greased tin lined with non stick paper.
0:18:47 > 0:18:49I don't do it from a great height
0:18:49 > 0:18:53because we would lose the air bubbles, and so down there..
0:18:53 > 0:18:58And I've set the oven for 160 fan
0:18:58 > 0:19:02and this will take about 25 or 30 minutes.
0:19:09 > 0:19:12COW MOOS
0:19:12 > 0:19:15Now, can you make a me a rose out of some paste?
0:19:15 > 0:19:19- You can now buy this sugar paste. - OK.- Tell me how you do it.
0:19:19 > 0:19:21You basically get your sweet paste,
0:19:21 > 0:19:24roll that out in a ball in your hand, flatten it down into a circle
0:19:24 > 0:19:27and then you simply roll it up to make a little coil for the middle
0:19:27 > 0:19:29and then you put all the petals around that and you build it all up.
0:19:29 > 0:19:32You need to get gradually bigger as the flower opens up
0:19:32 > 0:19:34so it starts to look a bit more like a rose.
0:19:34 > 0:19:36It is simple but just a bit fiddly.
0:19:36 > 0:19:40- And, of course, you can get it in all colours now, can't you?- Absolutely.
0:19:40 > 0:19:41So this is for a petal?
0:19:41 > 0:19:44This is for a petal. Just roll it into a ball in your hands,
0:19:44 > 0:19:46make sure it's nice and smooth.
0:19:46 > 0:19:49Pinch it until it's thin, it's got to be thicker at the bottom,
0:19:49 > 0:19:50thin at the top.
0:19:50 > 0:19:53And then find out where your last one finished, which is there,
0:19:53 > 0:19:55overlap it slightly, and then pull it round.
0:19:55 > 0:19:59They always look so professional. I haven't done much modelling.
0:19:59 > 0:20:01Right, I've got some cream here
0:20:01 > 0:20:05and 600ml of double cream,
0:20:05 > 0:20:07and whisking that until it's whipped.
0:20:14 > 0:20:17You've really got to be very careful when whipping cream,
0:20:17 > 0:20:19it's got to just hold peaks.
0:20:19 > 0:20:22If you overwhip it you get butter.
0:20:22 > 0:20:27Making all the individual elements had sent our bakers into a spin
0:20:27 > 0:20:29but the main challenge was yet to come.
0:20:29 > 0:20:31"Spread a thin layer of creme pate..."
0:20:31 > 0:20:32"Over the base of the first sponge."
0:20:32 > 0:20:35It's just not going to happen, is it?
0:20:35 > 0:20:38- Pipe a border around it. - The border looks good.
0:20:38 > 0:20:39Looks like a circular border.
0:20:39 > 0:20:42- Any enjoyment in this, Luis? - No, not really.- OK.
0:20:42 > 0:20:46I'm quite far behind. "Fold half of this into that."
0:20:46 > 0:20:49Certainly haven't got time to measure.
0:20:49 > 0:20:52"Spread a third of this mixture over the jam."
0:20:52 > 0:20:54This is such a complicated recipe.
0:20:54 > 0:20:56It says put the third sponge on top.
0:20:56 > 0:20:59Oh, no! No, it's just slipping off.
0:20:59 > 0:21:01"Cover the sides with cream."
0:21:01 > 0:21:04"Smooth into a domed top."
0:21:04 > 0:21:07Nice princess-y curve there.
0:21:07 > 0:21:11I'm going to make a dome and freeze the top layer.
0:21:11 > 0:21:13Am I showing a bit?
0:21:13 > 0:21:15I won't have time to finish it, to be honest.
0:21:16 > 0:21:19With Mary's step by step instructions,
0:21:19 > 0:21:23the final assembly needn't be quite so daunting.
0:21:23 > 0:21:27Got my creme patissiere, jam - which has set beautifully -
0:21:27 > 0:21:29and I've got the whipped cream.
0:21:29 > 0:21:32There's my Genoise, absolutely stone-cold.
0:21:32 > 0:21:36Ideally at home make it the day before.
0:21:36 > 0:21:39Take a long serrated knife and carefully cut the sponge
0:21:39 > 0:21:42into three even slices.
0:21:42 > 0:21:46Place the first slice on a serving plate, and spread a thin layer
0:21:46 > 0:21:48of the creme patissiere on top.
0:21:48 > 0:21:51Then pipe a ring around the outside.
0:21:51 > 0:21:53Putting a ridge round the outside
0:21:53 > 0:21:58means that the jam doesn't run over the side.
0:21:58 > 0:22:01Spread the jam within the creme patissiere border.
0:22:01 > 0:22:04It is quite a thick layer of jam.
0:22:04 > 0:22:06Take half of the whipped cream,
0:22:06 > 0:22:09fold it into the remaining creme patissiere,
0:22:09 > 0:22:13and then take a third of the mixture to cover the jam.
0:22:13 > 0:22:14Perfect.
0:22:14 > 0:22:19Then we need the next layer and it's always easier to sort of get
0:22:19 > 0:22:23it level at the edge there, on top like that.
0:22:23 > 0:22:26Spread the remaining creme patissiere and cream mixture
0:22:26 > 0:22:31over the cake, before laying the final sponge.
0:22:31 > 0:22:35Now we've got to cover the sides and the top with cream.
0:22:35 > 0:22:41Smooth a thin layer of cream on the sides before piling the rest on top,
0:22:41 > 0:22:43carefully shaping it into a dome.
0:22:45 > 0:22:47I quite like having you on your knees.
0:22:50 > 0:22:51Are you happy with that?
0:22:51 > 0:22:55I'm very happy with it and thank you for giving the finishing touches.
0:22:57 > 0:22:59- Into the fridge? - Into the fridge.
0:23:02 > 0:23:04- Time to make the marzipan. - OK.
0:23:04 > 0:23:09So, if you can start to weigh out 400g of ground almonds.
0:23:10 > 0:23:14Then add 150g of caster sugar
0:23:14 > 0:23:17and 250g of icing sugar.
0:23:17 > 0:23:19Icing and caster, that's unusual.
0:23:19 > 0:23:22Well, it gives it a very nice texture.
0:23:23 > 0:23:25Add two beaten eggs.
0:23:26 > 0:23:30Then a teaspoonful of almond extract.
0:23:30 > 0:23:33It gives a really lovely flavour.
0:23:35 > 0:23:40And all you do is work it until everything has come together.
0:23:41 > 0:23:44Add a touch of green food colouring,
0:23:44 > 0:23:46and work it into the marzipan.
0:23:51 > 0:23:54For our bakers, creating the smooth, flawless blanket of marzipan
0:23:54 > 0:23:58should have been the final hurdle.
0:23:58 > 0:24:01But in some cases it was the last straw.
0:24:01 > 0:24:05I think if I try and cover it all in one go it'll just squidge,
0:24:05 > 0:24:08so I'm going to wrap this round the side.
0:24:08 > 0:24:09Does it look like a hat?
0:24:17 > 0:24:18This is a shame.
0:24:19 > 0:24:22But with a little bit of know-how,
0:24:22 > 0:24:26this penultimate stage isn't so intimidating.
0:24:26 > 0:24:30I took the precaution of actually measuring the amount I would need
0:24:30 > 0:24:33on a piece of string to go over the top of the dome
0:24:33 > 0:24:35- and down the other side. - OK.
0:24:35 > 0:24:38But even so I shall make it that much bigger.
0:24:38 > 0:24:44It's very easy to cut it off at the bottom but it's not easy to mend it.
0:24:47 > 0:24:50- Do you want me to do it, Mary? Are you all right?- Yes, please.
0:24:50 > 0:24:52While you're just finishing that,
0:24:52 > 0:24:56- I'm going to get the cake from the fridge.- OK.
0:24:58 > 0:25:01How we doing? That must be about right now, isn't it?
0:25:06 > 0:25:08- I think we're all right.- OK.
0:25:08 > 0:25:12Carefully lay the blanket of marzipan over the whole cake...
0:25:12 > 0:25:14If I put it that way...
0:25:16 > 0:25:18..and gently smooth it over the dome.
0:25:19 > 0:25:22Cut off the excess and then, using more whipped cream,
0:25:22 > 0:25:25pipe little rosettes around the bottom.
0:25:25 > 0:25:27This just smartens the whole thing up.
0:25:29 > 0:25:32There we are, now we come to the chocolate decoration.
0:25:32 > 0:25:35Some nice little swirly bits round the top
0:25:35 > 0:25:39and that's just melted chocolate, nothing else.
0:25:39 > 0:25:40Now we need the rose.
0:25:40 > 0:25:43- Here, if you want to mark where you're going to put it.- Please, yeah.
0:25:43 > 0:25:45Make a little hole for it to go in.
0:25:47 > 0:25:52That looks lovely. I think I can say it's OUR princess cake.
0:25:52 > 0:25:55- That's nice.- Thanks for your help. - Good joint effort.
0:26:00 > 0:26:02- This is our princesstarta. - I think it looks great,
0:26:02 > 0:26:04- looks really good. - Go on, get your knife in.
0:26:06 > 0:26:08Like a hot knife through butter.
0:26:10 > 0:26:12Whoa-oh!
0:26:12 > 0:26:15- Are you thinking...? - Is that big enough?- Yes!
0:26:15 > 0:26:18Once the tarta is made, it should be kept in the fridge,
0:26:18 > 0:26:21because all that cream needs to firm up,
0:26:21 > 0:26:24and, once you've taken a few slices out of it, back in the fridge.
0:26:24 > 0:26:28- What do you think? - Mmm, delicious. The...
0:26:28 > 0:26:33The jam, the creme pat, the cream, the marzipan, hello!
0:26:33 > 0:26:37- The almond that it brings to that... - Mmm.- ..is just delicious.
0:26:37 > 0:26:38I'm off to Sweden this Christmas, Mary,
0:26:38 > 0:26:40if all the cakes are like this.
0:26:43 > 0:26:45Week 7 was all about pastry.
0:26:46 > 0:26:50Now Mary and Paul would like you to bake, please,
0:26:50 > 0:26:53some savoury pastry parcels.
0:26:53 > 0:26:55You've got an hour and three quarters.
0:26:55 > 0:26:58- Very much on your marks... - Get set...- Bake!
0:26:58 > 0:27:01Each baker went for a slightly different pastry.
0:27:01 > 0:27:05I'm using ghee instead of butter or oil.
0:27:05 > 0:27:09And it just kind of makes it slightly flaky.
0:27:09 > 0:27:10From the familiar...
0:27:10 > 0:27:14For this one, I'm making a puff pastry, just because...
0:27:14 > 0:27:16I think it's nice, it fills out.
0:27:16 > 0:27:18It looks lovely when it comes out the oven.
0:27:18 > 0:27:22- ..to the more unusual.- I don't know what this pastry comes under.
0:27:23 > 0:27:26It's a pastry made specially for this.
0:27:26 > 0:27:29Paul's savoury parcels are a lattice of puff pastry
0:27:29 > 0:27:32filled with mushrooms, black pudding and sausage meat.
0:27:34 > 0:27:37Savoury parcels, do you remember that challenge, Mary?
0:27:37 > 0:27:38- The Signature Challenge? - I do indeed.
0:27:38 > 0:27:42A few of them did do rough puff and a lot of them did shortcrust pastry.
0:27:42 > 0:27:47Now, I'm going to be using a cheat's puff pastry
0:27:47 > 0:27:50and I'm going to be making MY sausage plait.
0:27:50 > 0:27:52You can look at it from two angles, really.
0:27:52 > 0:27:54It's either a poor man's beef Wellington
0:27:54 > 0:27:56or it's a posh sausage roll.
0:27:56 > 0:27:59I would go for a posh sausage roll any time.
0:28:00 > 0:28:04To make the pastry dough, weigh up 600g of plain flour.
0:28:04 > 0:28:07- You're making quite a lot of pastry, aren't you?- Yeah.
0:28:07 > 0:28:10100g of unsalted butter and a pinch of salt.
0:28:12 > 0:28:16I'll just break this in. While I'm doing that, Mary,
0:28:16 > 0:28:21could you pop to the fridge for me and bring me out 200g of cold butter
0:28:21 > 0:28:25- to be...- In excess to that? - To be grated.- OK.- Yes, please.
0:28:25 > 0:28:29I'm just going to crumb this down and rub this into the flour.
0:28:29 > 0:28:32- Er, it's in the freezer, Mary, sorry.- I thought you said fridge.
0:28:32 > 0:28:34I did say fridge, I'm sorry, I made a mistake.
0:28:34 > 0:28:36Don't rub it in, like I'm doing with the butter into the flour.
0:28:36 > 0:28:39It's not very often that you make... Well, it's not very often that
0:28:39 > 0:28:42- you ADMIT to making a mistake. - That's very true.
0:28:42 > 0:28:43Right.
0:28:43 > 0:28:47That's 250 there and I actually need 200g of it.
0:28:47 > 0:28:50So if you just grate most of it and we leave a little bit back.
0:28:50 > 0:28:52Now what I'm going to add to this now is some liquid.
0:28:52 > 0:28:55So pour some water in, get my hand in there.
0:28:56 > 0:28:59- KNIFE SLAMS Oh!- Easy.
0:28:59 > 0:29:01- It's frozen solid! - I know, I said grate all of it,
0:29:01 > 0:29:03and we'll just leave a little bit of it back.
0:29:03 > 0:29:06Right, I'm going to add some more water.
0:29:06 > 0:29:07Now, you can see at the moment,
0:29:07 > 0:29:10but I've still got quite a bit of flour there to work in.
0:29:11 > 0:29:14A little bit more water to pick up the last of that flour,
0:29:14 > 0:29:16tip it onto the bench.
0:29:17 > 0:29:19Just going to bring it together.
0:29:21 > 0:29:23Do you know one of the little secrets I used to do
0:29:23 > 0:29:25- when making puff pastry...? - I'm all for your little secrets.
0:29:25 > 0:29:29Don't tell anybody, we used to put our flour in the freezer
0:29:29 > 0:29:32- before we made the puff pastry, or indeed the fridge.- That's clever!
0:29:32 > 0:29:35It keeps the dough really cold, so, when you add the butter,
0:29:35 > 0:29:39it remains colder for longer, so you can laminate more, fold more.
0:29:39 > 0:29:40That is a really good tip!
0:29:40 > 0:29:43And it helps to speed it up and make sure...
0:29:43 > 0:29:45And get Mary to grate it, cos it's a jolly difficult job.
0:29:45 > 0:29:47- Yeah, you do need a Mary in the kitchen, though.- Yeah.
0:29:47 > 0:29:51- How cold is that butter? Is it really cold?- How cold is it? Listen.
0:29:51 > 0:29:53- LOUD TAPPING - Good! Well, in that case,
0:29:53 > 0:29:55I'm going to put it straight into the dough.
0:29:55 > 0:29:57Now I'm going to roll this into a rough rectangle...
0:30:00 > 0:30:03..and the pastry's just been brought together, so it's still quite loose.
0:30:03 > 0:30:06It's short, it breaks quickly, it hasn't got all the gluten
0:30:06 > 0:30:08been worked in it even though it is plain flour.
0:30:08 > 0:30:11- Have you finished that yet, Mary? - There you are, look.
0:30:11 > 0:30:16What have you got there? Lovely, I'll take that. Thanks very much.
0:30:16 > 0:30:21So you covered two thirds of the dough and then what you do is
0:30:21 > 0:30:25you fold over half of the butter with the dough.
0:30:25 > 0:30:28Flatten it down and I tend to pinch the sides a little bit as well
0:30:28 > 0:30:32just to stop it spewing out too much and then over again.
0:30:32 > 0:30:35OK? Just pinch it down a little bit, rub it in the flour,
0:30:35 > 0:30:39now just tap it, because what that does is
0:30:39 > 0:30:42equalise the butter inside the dough.
0:30:42 > 0:30:47And again, you want to roll it to around 10-12mm thick.
0:30:48 > 0:30:51Lovely, the butter's just softening up now.
0:30:54 > 0:30:58Now I'm happy, that's out of one initial ten and then a second.
0:30:58 > 0:31:00- So is that two?- Yes.- What I do...
0:31:00 > 0:31:03- You put your knuckles in, don't you?- I do. I do that.
0:31:03 > 0:31:05- You've ruined my dough now, Mary. - You might forget
0:31:05 > 0:31:08that you've done it twice, you might think it's more.
0:31:08 > 0:31:11Now, in 2014, there's an easier way.
0:31:11 > 0:31:13You just go like that.
0:31:13 > 0:31:16Well, I haven't always got a waterproof pen to hand.
0:31:16 > 0:31:18- Don't you? - My knuckle is always here.
0:31:18 > 0:31:20- Well, that's true. - Put that in the fridge.
0:31:23 > 0:31:24Now I've got my dough in there.
0:31:24 > 0:31:26- We're going to leave that to chill down.- Right.
0:31:26 > 0:31:29Right, in the meantime, we're just going to work on the filling now.
0:31:29 > 0:31:32Now, I've got mushroom lined underneath the sausage meat.
0:31:32 > 0:31:34So over there, I've got some chestnut mushrooms.
0:31:34 > 0:31:36If you could pass them over to me, please.
0:31:36 > 0:31:39And I've got a little bit of thyme there as well.
0:31:39 > 0:31:41Place 300g of mushrooms,
0:31:41 > 0:31:44a handful of thyme and pinch of salt in a food processor
0:31:44 > 0:31:47and blitz until finely chopped.
0:31:48 > 0:31:51The thing is, with the mushroom, it carries a lot of moisture.
0:31:51 > 0:31:54Now that's going to be sitting at the bottom of my puff pastry.
0:31:54 > 0:31:56I don't want any soggy bottom on my pastry.
0:31:56 > 0:31:59So I'm going to tip all this mixture into a dry pan
0:31:59 > 0:32:02and just dry this mixture up, OK?
0:32:02 > 0:32:06While the mushrooms are cooking, thinly slice two red onions.
0:32:06 > 0:32:08And I don't want any comments how you can do this
0:32:08 > 0:32:11ten times quicker than me. I do have all my fingers.
0:32:11 > 0:32:14Turn the cooked mushrooms onto a plate
0:32:14 > 0:32:18and, in the same pan, add a splash of sunflower oil,
0:32:18 > 0:32:23a knob of butter, two teaspoons of brown sugar and the onions.
0:32:23 > 0:32:26Cook on a low heat for about 20 minutes
0:32:26 > 0:32:28until they are soft and sweet.
0:32:29 > 0:32:31Once the unions have caramelised,
0:32:31 > 0:32:34add about a tablespoon of sherry vinegar,
0:32:34 > 0:32:36then take them off the heat to cool.
0:32:39 > 0:32:43Can we prepare 300g of sausage meat, please, Mary?
0:32:43 > 0:32:47Now, I love a good pork sausage, but if you want to use venison,
0:32:47 > 0:32:50or you want to use any other type of sausage, you can.
0:32:51 > 0:32:53- There they are.- Thank you.
0:32:53 > 0:32:55You need to take all the skin off and pop it in the bowl,
0:32:55 > 0:32:59because into that we're going to add 100g of black pudding,
0:32:59 > 0:33:02which I'm just going to cut up into rough cubes.
0:33:02 > 0:33:05- You've taken the skin off that? - The skin's already come off, yeah.
0:33:06 > 0:33:09There's the black pudding in there as well, that richness coming
0:33:09 > 0:33:13from the black pudding is going to be delicious with the sausage.
0:33:13 > 0:33:17So what I'd like to do now is give my puff pastry a few turns.
0:33:17 > 0:33:21The secret to a good puff pastry is to keep it cold.
0:33:21 > 0:33:24The chilled, thin layers of butter stay separate from the dough,
0:33:24 > 0:33:27which allows the pastry layers to puff when baked.
0:33:27 > 0:33:29If you keep the folds all the same thickness,
0:33:29 > 0:33:31it means your lamination will all be equal.
0:33:34 > 0:33:38Now, wrap this up, let this chill down for another half an hour.
0:33:38 > 0:33:40And we should be able to prepare
0:33:40 > 0:33:43- a little sausage plait, Mary. - Good, good.
0:33:44 > 0:33:49Now I've folded this... Here we go. ..four times.
0:33:50 > 0:33:53- That says three.- OK, four.
0:33:53 > 0:33:56You've just stabbed all the lamination on there!
0:33:56 > 0:33:57In the fridge.
0:34:02 > 0:34:05This is the beautiful dough that we've made.
0:34:05 > 0:34:06It's nice and cool.
0:34:09 > 0:34:11I'm going to take it out.
0:34:11 > 0:34:15Quite long, so I can get my 12 sausage plaits from this.
0:34:17 > 0:34:20Divide the dough into a dozen rectangles.
0:34:22 > 0:34:24It's important to keep them cool,
0:34:24 > 0:34:28so put half in the fridge whilst working on the first six.
0:34:29 > 0:34:30Start with the filling.
0:34:30 > 0:34:33Put a little bit of that mushroom down the middle.
0:34:33 > 0:34:35Use a spoon, if you wish.
0:34:35 > 0:34:37You like doing things with your hands.
0:34:37 > 0:34:41I do, my dad always said, if he saw me using one hand for instance,
0:34:41 > 0:34:44doing rolling a dough of any description, he'd say,
0:34:44 > 0:34:47"Son, I'm only paying half your wages this week."
0:34:47 > 0:34:48"Why?" "You're only using half your hands."
0:34:48 > 0:34:53- I've seen you do the rolls like that two at a time.- That's right!
0:34:53 > 0:34:57Next, divide the sausage meat and black pudding mixture equally,
0:34:57 > 0:34:59and place on top of the mushrooms.
0:34:59 > 0:35:02And we'll put a little bit of the onion on the top.
0:35:04 > 0:35:05This is the easy bit.
0:35:05 > 0:35:08I tell you what, you're doing the plaiting, I'm not.
0:35:08 > 0:35:09PAUL LAUGHS
0:35:11 > 0:35:13To start each plait,
0:35:13 > 0:35:17first remove a small wedge of pastry from each corner.
0:35:17 > 0:35:21- So you take out that little V, leaving a fin at each end.- Yeah.
0:35:21 > 0:35:25- That's right, so the fin goes over...- Right.
0:35:25 > 0:35:27- ..and over, like so.- Right.
0:35:27 > 0:35:31So then you cut them all the way down, same on the other side.
0:35:31 > 0:35:35- Right up to the sausage.- As close as you can get to the sausage meat.
0:35:37 > 0:35:41- Right.- And then, basically fold over the edges...
0:35:41 > 0:35:43- Oh, I see. - ..all the way as far as they can go.
0:35:43 > 0:35:46So it'll hold it in place, and, again,
0:35:46 > 0:35:49the last couple, and that one on top of that one.
0:35:49 > 0:35:52Seal it down and you end up with something
0:35:52 > 0:35:56that looks like it's been plaited or lattice work
0:35:56 > 0:35:58all over the top.
0:35:58 > 0:36:00Once you've plaited them all,
0:36:00 > 0:36:03brush with a beaten egg and scatter them with sesame seeds.
0:36:03 > 0:36:06Drizzle that all over the top.
0:36:06 > 0:36:08No need to use toasted ones,
0:36:08 > 0:36:10cos those are going to be toasted in the oven.
0:36:10 > 0:36:11So there you have it -
0:36:11 > 0:36:1412 little soldiers going to go straight into the oven.
0:36:15 > 0:36:18- What temperature? - 180, 180 fan.
0:36:20 > 0:36:22- How long will they take? - About half an hour.
0:36:22 > 0:36:25- We'll keep an eye on them. - Absolutely, I'm starving.
0:36:28 > 0:36:31While Paul plaited his parcels,
0:36:31 > 0:36:34most of our bakers chose a different technique.
0:36:34 > 0:36:36That's one hell of a twist you've got going on there.
0:36:36 > 0:36:39You're going to do the twist and it goes like this.
0:36:40 > 0:36:43- You are the king of crimping. - Ha-ha! Thanks, Mel.
0:36:43 > 0:36:46Senor Luis, how do you say "to crimp" in Spanish?
0:36:46 > 0:36:49- Crimpar?- Crimpar! - Crimpar?!- Crimpara!
0:36:54 > 0:36:56Look at them, Mary.
0:36:56 > 0:36:58A bit hot still, so they need to just rest on there for a bit.
0:36:58 > 0:37:01And then, we'll pop them onto a tray and we'll try them a bit later.
0:37:01 > 0:37:05- I love the way the sausage is peeking out of the corner.- Mmm.
0:37:05 > 0:37:08They haven't bled too much, they've bled a little, but that's normal.
0:37:08 > 0:37:10- They look wonderful. - Mmm, smell delish.
0:37:14 > 0:37:16So there you have it, Mary!
0:37:16 > 0:37:19A sausage plait made with my cheat's puff pastry.
0:37:19 > 0:37:21Oh, yes!
0:37:21 > 0:37:25See the black pudding inside there? A little bit of caramelised onion,
0:37:25 > 0:37:27then you can see that mushroom underneath.
0:37:30 > 0:37:32Mmm!
0:37:32 > 0:37:34All these flavours coming through!
0:37:34 > 0:37:36Sheer heaven, I'm going to have another bite.
0:37:36 > 0:37:39You can taste the thyme as well, can't you?
0:37:39 > 0:37:41I liked your description of it.
0:37:41 > 0:37:44It's a poor man's beef Wellington or a posh sausage roll.
0:37:44 > 0:37:46Whatever it is, I like it.
0:37:46 > 0:37:47It's delish.
0:37:50 > 0:37:53And now, Mary has a nifty little tip to show you.
0:37:55 > 0:37:56Here's a very quick way
0:37:56 > 0:38:00of separating the yolks and the whites of an egg.
0:38:00 > 0:38:01It's so simple, you won't believe it.
0:38:01 > 0:38:06You just take a bottle and this is a clean water bottle
0:38:06 > 0:38:08and squeeze it, so that the air comes out,
0:38:08 > 0:38:10then put it on top of the egg and suck it up.
0:38:10 > 0:38:14So squeeze out, then put it on top of the egg
0:38:14 > 0:38:17and it slips up there like that.
0:38:17 > 0:38:19And then, you just put it into the bowl.
0:38:19 > 0:38:22And it works every time. To get it out, sometimes,
0:38:22 > 0:38:25it needs to give it a little push, so again.
0:38:33 > 0:38:34And to the last one.
0:38:37 > 0:38:39That's it! In the bottom.
0:38:39 > 0:38:43So, for people who are nervous about separating eggs,
0:38:43 > 0:38:45this couldn't be an easier way.
0:38:49 > 0:38:51Having survived the pastry signature,
0:38:51 > 0:38:55the technical challenge pushed the bakers' knowledge to its limits.
0:38:55 > 0:38:58Now, Paul and Mary would like you to make...
0:38:58 > 0:39:02- a kouign amann. Yeah, we don't know what it is either.- No idea!- OK.
0:39:02 > 0:39:06- Apparently, it's a traditional Breton pastry.- Oh!
0:39:06 > 0:39:10They want you to shape 12 individual kouign amann
0:39:10 > 0:39:14and you've got 3½ hours on the clock to do that.
0:39:14 > 0:39:15- All the very best. - Kouign amann!
0:39:15 > 0:39:17- On your marks...- Get set...
0:39:17 > 0:39:19- SHE SQUEAKS:- Bake! - DEEP VOICE: Bake!
0:39:19 > 0:39:23With only a few basic ingredients, this little-known pastry
0:39:23 > 0:39:27is as technically challenging to make as it is to pronounce.
0:39:27 > 0:39:30It's called "coug-an aman", is it?
0:39:30 > 0:39:32- Yes, yes, yes! - SHE LAUGHS
0:39:32 > 0:39:34How do you pronounce it? Koi?
0:39:34 > 0:39:37- Queen-a-man. - Queen-a-man!- Queen-a-man.
0:39:37 > 0:39:41Queen... Queen-a-man, queen-a-mon?
0:39:43 > 0:39:46Paul's kouign amann are perfect muffin-sized folds
0:39:46 > 0:39:50of yeasted pastry, butter and sugar.
0:39:50 > 0:39:53That was a difficult technical challenge.
0:39:53 > 0:39:55Kouign amann, I'd never heard of them.
0:39:55 > 0:39:57It was picked as a technical challenge,
0:39:57 > 0:40:01because we wanted to find out if the bakers knew about lamination.
0:40:01 > 0:40:04It's the putting the butter in the dough and folding it
0:40:04 > 0:40:06and folding it and folding it.
0:40:06 > 0:40:08But I'll show you how to do it properly.
0:40:08 > 0:40:12Could you weigh me up 300g of strong bread flour, please?
0:40:12 > 0:40:15- 300g?- Yes, please. Did you like them, Mary?
0:40:15 > 0:40:17I thought they were absolutely delicious.
0:40:17 > 0:40:20Could you give me 5g of the instant yeast, please?
0:40:22 > 0:40:24- I've put that on one side. - Keep that to one side,
0:40:24 > 0:40:26so it doesn't come into contact directly with the salt,
0:40:26 > 0:40:28cos it can retard the dough.
0:40:28 > 0:40:30- That's it. - And 5g of salt as well, please.
0:40:30 > 0:40:33- On the other side? - On the other side, thank you.
0:40:33 > 0:40:36Now, I've got 25g of melted butter.
0:40:36 > 0:40:39- Now you should have some water over there, Mary.- I have.
0:40:39 > 0:40:42Well, I'm going to put 200ml in to this dough.
0:40:42 > 0:40:46So I'm going to start off with the melted butter inside,
0:40:46 > 0:40:50put a little splash of the water in there straight from the tap.
0:40:50 > 0:40:53- Wouldn't most people use warm water? - Most people would,
0:40:53 > 0:40:57but this goes back to books written, you know, in 1840,
0:40:57 > 0:41:00the Good Housekeeping guides, which always says, when making dough...
0:41:00 > 0:41:02- HIGH-PITCHED: - "You must use warm water."
0:41:02 > 0:41:03And then, in 1840, it was quite...
0:41:03 > 0:41:06most people didn't know really how bakers baked.
0:41:06 > 0:41:09You know, when you brought your first book out(?)
0:41:09 > 0:41:10No comment.
0:41:12 > 0:41:14So, at this stage, it's a fairly simple dough?
0:41:14 > 0:41:17This stage, basically normal dough with a little bit of butter in it.
0:41:17 > 0:41:20Now, a little bit of flour,
0:41:20 > 0:41:24and then, you've just got to knead this for about four, five minutes.
0:41:24 > 0:41:27So, you've got to work through the dough to build up the gluten,
0:41:27 > 0:41:30cos, if you look at that, it looks slightly mottled. So what you do
0:41:30 > 0:41:34is work through that until the dough becomes nice and smooth
0:41:34 > 0:41:37and it'll get smoother and smoother and smoother.
0:41:37 > 0:41:40Pop that in there,
0:41:40 > 0:41:44and this is just going to be rested outside in ambient temperature.
0:41:44 > 0:41:47Realistically, it has to be above 18 degrees.
0:41:47 > 0:41:51So this is just going to be put to the side and left to rest.
0:41:52 > 0:41:54Even at this early stage,
0:41:54 > 0:41:58the bakers were struggling to understand the recipe.
0:41:58 > 0:42:00I just don't really know what it's meant to be like.
0:42:00 > 0:42:02My dough feels quite sticky.
0:42:02 > 0:42:05I've never made a pastry with yeast before. First time for everything!
0:42:05 > 0:42:09My instinct is that I shouldn't work it too much.
0:42:09 > 0:42:13Looking for stretchy elastic dough
0:42:13 > 0:42:17and the wetness will go the more you...the more you knead it.
0:42:18 > 0:42:21And any frustrations the bakers might have been feeling
0:42:21 > 0:42:25were unleashed on 250g of butter.
0:42:25 > 0:42:29I think a bit of butter bashing reduces the tension, doesn't it?
0:42:31 > 0:42:34This is Paul Hollywood if he hates my kouign amann!
0:42:34 > 0:42:37- SHE GIGGLES - It'll be him if I come last!
0:42:39 > 0:42:41Now look at that, Mary.
0:42:41 > 0:42:43That's my risen dough.
0:42:43 > 0:42:44And you see the way it's ballooned?
0:42:44 > 0:42:46The yeast has basically been active.
0:42:46 > 0:42:50Munching on all the goodness inside the dough, and then
0:42:50 > 0:42:52releasing carbon dioxide, which is why it balloons up like that.
0:42:52 > 0:42:54So what we're going to do is release this.
0:42:54 > 0:42:56A little bit of flour...
0:42:57 > 0:42:59I'm going to roll this out into a square.
0:42:59 > 0:43:04Once the dough is squared off, add the 250g of cold, flattened butter.
0:43:04 > 0:43:06Into the square at diagonals, OK?
0:43:06 > 0:43:09Now I've got this extra bit of dough here. So they're going
0:43:09 > 0:43:13to be folded into the middle. It looks a bit like an envelope.
0:43:13 > 0:43:18Tapped down, this way, up and down.
0:43:18 > 0:43:22You're just going to roll out the dough and fold it.
0:43:22 > 0:43:26Turn, over a third, and then over a third.
0:43:26 > 0:43:30Now that needs to go back into the fridge to chill down,
0:43:30 > 0:43:34to harden that butter again, cos it's so thin, it's softened up.
0:43:34 > 0:43:36Just like Paul's puff pastry recipe,
0:43:36 > 0:43:39the folding begins to build up layers within the dough,
0:43:39 > 0:43:42a process that needs to be repeated twice more,
0:43:42 > 0:43:45chilling the dough thoroughly between each stage.
0:43:48 > 0:43:51If getting to this point had perplexed some of the bakers,
0:43:51 > 0:43:55the crucial stage in Paul's recipe was still to come -
0:43:55 > 0:43:57when to add the sugar.
0:43:57 > 0:44:00Part seven of the method is a little bit ambiguous.
0:44:00 > 0:44:03Adding sugar between one of the layers.
0:44:03 > 0:44:06Or every layer? Being one?
0:44:06 > 0:44:08I don't know, it's really confusing.
0:44:08 > 0:44:10I reckon it's not the last layer,
0:44:10 > 0:44:13and it's not the first layer, it'll be the middle layer.
0:44:13 > 0:44:16- I don't think it matters, to be honest.- You don't think it matters?
0:44:16 > 0:44:19- Don't tell Paul!- It's this precision upon which a technical bake rests.
0:44:22 > 0:44:25- Is this your last one?- This is it. We're going to put the sugar in now,
0:44:25 > 0:44:27fold it for the last time and then we can use it.
0:44:27 > 0:44:30So would you mind, while I'm rolling this out,
0:44:30 > 0:44:32weighing up 100g of caster sugar, please?
0:44:33 > 0:44:35If you put sugar in too early,
0:44:35 > 0:44:38the sugar basically just melts straight into the dough,
0:44:38 > 0:44:41which is why you put it in now and not any earlier.
0:44:47 > 0:44:49Sprinkle the sugar down the middle.
0:44:50 > 0:44:53Run the rolling pin over the sugar,
0:44:53 > 0:44:57then fold the dough for the third and final time.
0:44:57 > 0:45:03Roll it out to a 40 x 30cm rectangle and then divide it into 12 squares.
0:45:03 > 0:45:05What I've got here is the muffin trays that we gave
0:45:05 > 0:45:08all the bakers, which are basically just greased.
0:45:08 > 0:45:11What we're going to do is fold over the corners first into each other,
0:45:11 > 0:45:15and then in, and then pick up the parcel like that
0:45:15 > 0:45:18and basically just drop it into
0:45:18 > 0:45:20the tin, like that. OK?
0:45:20 > 0:45:23Obviously if you're going to make these at home you have to
0:45:23 > 0:45:25use them straight away cos of the sugar in there
0:45:25 > 0:45:27but you could fold and then freeze it,
0:45:27 > 0:45:29and when you want to use it, bring it back to temperature.
0:45:29 > 0:45:32Then sugar it and use it straight away.
0:45:32 > 0:45:34You don't want the sugar to melt.
0:45:34 > 0:45:37Leave them to rest at room temperature for half an hour
0:45:37 > 0:45:41and then sprinkle with sugar and bake at 200 degrees fan
0:45:41 > 0:45:43for 30-40 minutes until golden brown.
0:45:48 > 0:45:52- Ooh, can you smell them, Mary? - What a colour!
0:45:52 > 0:45:54They've all really puffed up, haven't they?
0:45:54 > 0:45:55They look absolutely delicious.
0:45:55 > 0:45:58We'll leave them in there for a couple of minutes and release them
0:45:58 > 0:46:01- and pop them on a wire. - Ooh! Can't wait.
0:46:10 > 0:46:12There they are, Mary - Kouign Amann.
0:46:12 > 0:46:15Oh, look at the pastry inside, it just flakes.
0:46:15 > 0:46:17- Talk about crisp!- I know.- Oh, lovely.
0:46:19 > 0:46:23Worth all that extra work, I think, of cooling and chilling
0:46:23 > 0:46:25- and folding.- They are beautiful.
0:46:25 > 0:46:28- And it's a matter of getting sugar in the right place.- Yeah.
0:46:28 > 0:46:30- Bit more tea I think, Mary.- Mm.
0:46:30 > 0:46:34- You bring them, I'll put the kettle on.- Done.
0:46:39 > 0:46:43The final challenge each week was the Showstopper,
0:46:43 > 0:46:47where the oven gloves came off and the bakers didn't hold back.
0:46:47 > 0:46:50Now, I have to say, today is pretty epic.
0:46:50 > 0:46:55Mary and Paul would very much like you, please, to create
0:46:55 > 0:46:59a contemporary version of the Hungarian dobos torte,
0:46:59 > 0:47:01which is traditionally
0:47:01 > 0:47:05- a multi-layered sponge cake topped with caramel slices.- Mm.
0:47:05 > 0:47:08So we'd like you to make a cake of at least two tiers,
0:47:08 > 0:47:13with the emphasis on sugar work and all things caramel.
0:47:13 > 0:47:16- You've got five hours.- On your marks...- Get set...- BOTH:- Bake!
0:47:16 > 0:47:18This rather lengthy challenge
0:47:18 > 0:47:21allowed the bakers' imagination to run wild.
0:47:23 > 0:47:26From caramel castles and chocolate chess,
0:47:26 > 0:47:28to the more abstract.
0:47:29 > 0:47:32Mary's dobos torte is no less impressive.
0:47:32 > 0:47:3512 layers of sponge covered in caramel buttercream
0:47:35 > 0:47:37and praline pieces.
0:47:37 > 0:47:40It's a caramel extravaganza.
0:47:40 > 0:47:45Dobos torte was one of the most difficult Showstopper challenges.
0:47:45 > 0:47:50Traditionally dobos torte is one tier - we made it double tier.
0:47:50 > 0:47:53- It really is a showstopper. - OK, better get cracking, then.
0:47:53 > 0:47:56I'm going to start off by making the caramel buttercream.
0:47:56 > 0:48:00Can I have 800 grams of granulated sugar?
0:48:00 > 0:48:03Can be caster but most people have granulated.
0:48:04 > 0:48:07That's lovely. And 100ml of water.
0:48:07 > 0:48:09It doesn't matter if it's a bit over,
0:48:09 > 0:48:11it just means that you've got to do a bit more evaporation.
0:48:11 > 0:48:15So in goes the water and then the sugar as well.
0:48:18 > 0:48:22Now, this does take time, but the whole idea is to dissolve the sugar.
0:48:22 > 0:48:25You do it very, very slowly. When it's all dissolved and clear
0:48:25 > 0:48:28and there's no sort of gritty bits at the bottom,
0:48:28 > 0:48:31then you boil it until... You don't need a thermometer,
0:48:31 > 0:48:34you just need to look at it
0:48:34 > 0:48:37until it's a deep straw colour.
0:48:37 > 0:48:41The key to making caramel is a pan that's spotlessly clean.
0:48:41 > 0:48:45Any impurities might make the sugar solution crystallise.
0:48:45 > 0:48:48And for perfect results, it's best to use a heavy
0:48:48 > 0:48:52stainless steel pan for even heat distribution.
0:48:52 > 0:48:56So I'm stirring this all the time so that it's not bubbling,
0:48:56 > 0:49:00until the sugar has naturally melted out.
0:49:00 > 0:49:01It's a long job.
0:49:01 > 0:49:06Now that has become clear, there are no gritty bits at the bottom,
0:49:06 > 0:49:10so that is now bubbling away gently
0:49:10 > 0:49:12and it's got to be the right colour.
0:49:12 > 0:49:14It should be a deep straw colour.
0:49:14 > 0:49:18That's ready, that's caramel, and I'm going to pour that...
0:49:18 > 0:49:20Whoops! We'll do it right here.
0:49:20 > 0:49:23Now, that is a heatproof bowl.
0:49:23 > 0:49:26- If you put it in anything else, it could crack.- Yep.
0:49:26 > 0:49:29In goes 400ml of cream.
0:49:29 > 0:49:32In that goes, and it goes bubbling up...
0:49:33 > 0:49:35..and that cools it down.
0:49:35 > 0:49:39Then give that a stir so that it's all beautifully smooth.
0:49:41 > 0:49:45And it is very, very hot. Keep children out of the way.
0:49:45 > 0:49:48And you leave that to get quite cold.
0:49:48 > 0:49:50Time to make the sponges.
0:49:50 > 0:49:56I've got to make six large ones, that's 20cm, and six 15cm small ones.
0:49:56 > 0:50:00And so I've marked them out on non-stick paper,
0:50:00 > 0:50:02put them ready on the baking sheets.
0:50:02 > 0:50:06And I do six at a time because the oven has got three shelves
0:50:06 > 0:50:08and I can do them at that time.
0:50:08 > 0:50:11For the sponges, crack eight eggs in a bowl
0:50:11 > 0:50:14and then weigh up 350 grams of caster sugar
0:50:14 > 0:50:17and mix them together until ribbon stage.
0:50:17 > 0:50:20So, whisked until it will leave an impression.
0:50:20 > 0:50:22On it goes.
0:50:24 > 0:50:28Takes much longer when you've got a large amount of mixture in.
0:50:32 > 0:50:37Then gradually sift in 300 grams of self-raising flour.
0:50:37 > 0:50:40Wait a minute, not all at once. That's it.
0:50:40 > 0:50:43If you put it all in at once, you can't get it in smoothly.
0:50:43 > 0:50:46- Bit more, please. HIGH-PITCHED VOICE:- So you're going round the outside
0:50:46 > 0:50:49- and cut through the middle! - You're absolutely right, come on.
0:50:49 > 0:50:51And preferably in the bowl, not round the outside!
0:50:51 > 0:50:54- I'm doing it!- Right, that's it.
0:50:54 > 0:50:59You just need to go on mixing until you see no little pockets of flour.
0:50:59 > 0:51:02So that looks absolutely fine to me.
0:51:02 > 0:51:05Ladle the cake mix onto each of the templates.
0:51:05 > 0:51:08It's got to go just inside the ring
0:51:08 > 0:51:10cos it does spread slightly.
0:51:10 > 0:51:14And you continue doing this, as I say, three trays at a time.
0:51:14 > 0:51:17Most ovens you can get three in.
0:51:17 > 0:51:19Tiny bit more round the edge there.
0:51:19 > 0:51:24It's got to be level, otherwise you'll find that you'll burn the side
0:51:24 > 0:51:25or there will be a little bit browner.
0:51:25 > 0:51:30It needs great precision with baking, it's going to be baked
0:51:30 > 0:51:33180 degrees fan, 8-10.
0:51:33 > 0:51:37But really it's a good idea to keep looking towards
0:51:37 > 0:51:39the end of those last minutes.
0:51:43 > 0:51:45I put the top layer in last
0:51:45 > 0:51:47cos that's the hottest position in the oven.
0:51:52 > 0:51:57Freeform batch-baking calls for precision and accuracy...
0:51:57 > 0:52:01See, you have to get a bit of a production line going of a layer in.
0:52:01 > 0:52:03They bake very, very quickly and they can get a bit crisp.
0:52:03 > 0:52:07A batch out. You need, obviously, a lot of layers to make a cake.
0:52:07 > 0:52:09Cut them, get the next ones in...
0:52:09 > 0:52:12..which Luis took to another level.
0:52:12 > 0:52:15- This is like your in-tray of sponge, isn't it?- It is.
0:52:15 > 0:52:18- In-tray, out-tray. You like all this, the organisation bit, don't you?- I do.
0:52:18 > 0:52:20- You do.- I do.- I know you do!- I know!
0:52:23 > 0:52:26Six of them are still in the oven. The ones that we did earlier
0:52:26 > 0:52:30are over there behind you. Let's get those out.
0:52:32 > 0:52:37They should be with very little colour and a nice even colour.
0:52:37 > 0:52:40They're not perfectly round. We're going to trim them
0:52:40 > 0:52:44to be absolutely round. Leave those just to get cold on the paper,
0:52:44 > 0:52:47and then we come to the buttercream.
0:52:47 > 0:52:51We started off by making the caramel, which should be cold by now.
0:52:51 > 0:52:54- It is.- And we've got to incorporate the butter.
0:52:57 > 0:52:59Beat 450 grams of butter...
0:53:01 > 0:53:04..add the caramel cream and mix it in stages.
0:53:07 > 0:53:11That's it. It's a lovely smooth consistency,
0:53:11 > 0:53:15just perfect for spreading all those layers.
0:53:15 > 0:53:18Next on the agenda is the praline, which I'm going to make
0:53:18 > 0:53:20from almonds and caramel.
0:53:20 > 0:53:22Weigh up 75 grams of flaked almonds
0:53:22 > 0:53:25and scatter onto a non-stick surface.
0:53:25 > 0:53:28And we'll just pour the caramel over that.
0:53:28 > 0:53:32For this second caramel, gently heat up 300 grams
0:53:32 > 0:53:35of granulated sugar with six tablespoons of water.
0:53:36 > 0:53:41I'm going to dip hazelnuts into the mixture.
0:53:41 > 0:53:47The safest way to do this is to push a cocktail stick into each nut.
0:53:47 > 0:53:49You're not eating THOSE nuts as well?
0:53:49 > 0:53:51- I love nuts, Mary.- I know that.
0:53:51 > 0:53:54That looks perfect to me. How about you?
0:53:54 > 0:53:57- That looks good.- And then...
0:53:57 > 0:53:59tip that over the top.
0:54:00 > 0:54:04I'm keeping this last little bit, and then you take these
0:54:04 > 0:54:09and you dip them in like that and then stand them up on here.
0:54:09 > 0:54:12When working with so much caramel,
0:54:12 > 0:54:17it was inevitable that the bakers had the odd sticky moment.
0:54:17 > 0:54:20- KATE:- You have to wait till it gets to exactly the right temperature.
0:54:23 > 0:54:25- NANCY:- Me pulled nuts are rubbish!
0:54:25 > 0:54:28Argh! It's totally...
0:54:28 > 0:54:30OK, I need another saucepan.
0:54:30 > 0:54:33And some bit off more than they could chew.
0:54:33 > 0:54:38I think it's going to look a little bit slapdash but something is always better than nothing.
0:54:39 > 0:54:41Now we come to the assembly.
0:54:41 > 0:54:44So I find it best to do it actually on the dish.
0:54:44 > 0:54:48I've got my caramel buttercream here.
0:54:48 > 0:54:50I've got a little job for you while I'm doing this.
0:54:50 > 0:54:52- Remember we made that praline? - Yep.
0:54:52 > 0:54:55It needs to be broken up into small pieces
0:54:55 > 0:54:58because as I'm assembling the two tiers,
0:54:58 > 0:55:02- I'm going to put round the outside of each broken up pieces of that.- OK.
0:55:02 > 0:55:05So I'll start to assemble this.
0:55:05 > 0:55:07On top of the first sponge,
0:55:07 > 0:55:10spread over an even layer of the caramel butter cream.
0:55:10 > 0:55:14Then add another disc of sponge and more buttercream,
0:55:14 > 0:55:16building up the cake layer by layer.
0:55:16 > 0:55:18There we are, we're nearly there!
0:55:18 > 0:55:22One tier, all right?
0:55:23 > 0:55:24Yeah.
0:55:24 > 0:55:26Repeat the whole process for the second tier
0:55:26 > 0:55:30and smother the outside with buttercream.
0:55:30 > 0:55:32That looks pretty good to me.
0:55:32 > 0:55:35Then decorate the sides with the praline pieces.
0:55:35 > 0:55:37Around the edge of the first tier,
0:55:37 > 0:55:40pipe 16 rosettes with the remaining buttercream
0:55:40 > 0:55:43and place a caramel hazelnut on each one.
0:55:43 > 0:55:48- Then I have to do eight on top. - Lovely.
0:55:48 > 0:55:50Paul, we're on the homeward straight.
0:55:50 > 0:55:53- Just the caramel to make. 100 grams...- Another caramel?
0:55:53 > 0:55:56Another one. It's only our third(!)
0:55:56 > 0:56:00100 grams of sugar, so this is quicker to make, smaller amount.
0:56:00 > 0:56:04And a couple of tablespoonfuls of water.
0:56:05 > 0:56:08- Are you going to have a lie-down, then?- Yup!
0:56:08 > 0:56:11- Bread takes longer to make than this, you know.- I know.
0:56:11 > 0:56:14You only have to work at it for a couple of minutes at a time.
0:56:14 > 0:56:16I know, but I've kept you busy.
0:56:16 > 0:56:20When the caramel is ready, pour it over the final sponge.
0:56:22 > 0:56:24Trim the edges with an oiled knife
0:56:24 > 0:56:27and divide into eight pieces to decorate the top.
0:56:28 > 0:56:30We then put them in like that,
0:56:30 > 0:56:32standing up all the way round.
0:56:33 > 0:56:35That looks pretty good, that, Mary.
0:56:35 > 0:56:39That's a nice showstopper, that.
0:56:39 > 0:56:42It does take time to do but it's very worthwhile,
0:56:42 > 0:56:45and, remember, at home you can just do one tier
0:56:45 > 0:56:47like the traditional dobos torte.
0:56:47 > 0:56:48It's worth a go.
0:56:54 > 0:56:58Let's see if I can get this knife through those 12 layers AND caramel.
0:57:02 > 0:57:03Is that big enough for you, Mary?
0:57:03 > 0:57:07I think maybe we should share it. Wow! Look at those layers!
0:57:07 > 0:57:10- Can I give you a little bit of this? - I'll take the top bit, yeah.
0:57:13 > 0:57:16It's delicious, the moisture coming from that sponge.
0:57:16 > 0:57:19But the caramel lifting it all up as well. I think it's amazing.
0:57:19 > 0:57:21Well worth it.
0:57:21 > 0:57:22Fantastic cake.
0:57:22 > 0:57:27I really do hope that people actually go ahead and bake some of these bakes that we've done today.
0:57:27 > 0:57:31They're quite involved but hopefully they've learnt a few of the tips
0:57:31 > 0:57:34and tricks that we've tried to teach them over the last hour.
0:57:34 > 0:57:36And next time we've got a load more.
0:57:36 > 0:57:40- Oh, yes. Onward and upward, Mary. - Quite right.
0:57:42 > 0:57:45Next time, Mary and Paul share their favourite bakes
0:57:45 > 0:57:48from the final few weeks of the series.
0:57:48 > 0:57:51This is the last of our masterclasses this year,
0:57:51 > 0:57:53and the bakes that Mary and I have chosen
0:57:53 > 0:57:55I think are a little bit challenging.
0:57:55 > 0:57:57They look pretty good, don't they?
0:57:57 > 0:58:00- Look at that. - That is sheer perfection.
0:58:00 > 0:58:05Judging is one thing, but at heart, I love showing people how to bake
0:58:05 > 0:58:08so they can achieve the same results at home.
0:58:08 > 0:58:13Join us next time for The Great British Bake Off Masterclass.
0:58:13 > 0:58:17- I think it's a great way of going out on a high, Mary.- Exactly.