Masterclass 3 The Great British Bake Off


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As the weeks passed in the Great British Bake Off tent,

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the temperature started to rise for Britain's top amateur bakers.

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Am I showing a bit?

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Their non-stop quest for excellence to impress judges Mary Berry

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and Paul Hollywood continued.

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It is spectacular. It's what I call a showstopper.

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I certainly think the challenges this year have been tricky,

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very tricky.

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Oh, no! It's slipping off!

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There is a plumbing issue here.

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They have to be good at everything, now that is a real challenge.

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But now the tent is an oasis of calm,

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as Mary and Paul share their years of knowledge.

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Now it's down to Paul and I

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to show you our interpretation of this year's bakes.

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We're not only going to show you the technical challenges

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and how they should have been done,

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but also the signature bakes and the showstoppers.

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Coming up - Mary Berry makes a Chocolate Orange Tart

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that could take centre stage in any patisserie.

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And a majestic Swedish Princesstarta.

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Paul Hollywood shows his savoury side with some top-end

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sausage plaits and bakes sweet Kouign Amann pastries.

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Finally, Mary goes caramel crazy with a spectacular Hungarian

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showstopper - a tiered Dobos Torte.

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As the bakers hit the halfway mark, they faced Pies and Tarts week.

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Morning, bakers, and welcome back to the tent.

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For the signature challenge today, Paul and Mary would very much like

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you to make a family-sized custard tart.

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Mmm, custard.

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You can decorate them in any which way that you like.

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You've got two and a half hours on the clock, on your marks...

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Get set, bake!

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Some were looking forward to this challenge more than others.

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I love custard tarts. I normally make a custard tart on its own.

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I like eating pastry. I just don't enjoy making it, out of all

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the things that you bake, this is probably my least favourite one.

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I love making pastry,

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and rather than do a sort of bog standard custard tart,

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I want to experiment a bit.

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Mary's tart is also a bit different, with swirls of light

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and dark chocolate in a thin pastry case.

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I love a good tart. So what are you doing with your tart, then,

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what's the filling?

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It's a very rich chocolate filling,

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and then it's got little swirls with an orange and white chocolate on top.

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And the pastry has to be really, really thin,

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and the secret is when you're baking it and you take it out,

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it's got to have that wobble so it just sets.

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It's really a perfect ending to a special meal.

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So what do you need from me?

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For the pastry, I need 100g of plain flour.

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100g of plain flour coming up.

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Add 50g of cubed unsalted butter, and 50g of icing sugar.

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I use this pastry for all sorts of flans and tarts.

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It holds its shape well and it's crisp.

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Pop that in like this. Now you could do it by hand if you prefer.

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It's important to get all the butter to a breadcrumb consistency,

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otherwise you'll get lumps of fat in.

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Let's have a look at that.

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That is, if you just look at it, it looks just like fine breadcrumbs.

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Beat an egg yolk with a tablespoon of water

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and add it to the dough mix.

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And then work it.

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Get it so that it's just coming together.

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If you go on working it,

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rather like if you go on kneading it, it doesn't do it any good.

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There we are. Just turn it out onto that...

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you can see it's quite sticky,

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and then just work it together, a bit more flour there.

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So the pastry's too soft to roll out, now I'm going to put it in the fridge

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to firm up. That'll just take about half an hour or so.

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So you notice I'm flouring the actual rolling pin.

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I love a rolling pin with no sort of knobs at the end.

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A long plain one is the best.

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Then I'm going to roll this so that it stays in a round.

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So it's a matter of moving the pastry round and keeping it round.

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And the idea is to roll it out, obviously, to just a bit bigger

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than the actual case.

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That's it, and then I'm going to slip that underneath,

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and because the pastry is so thin I can see where the actual base is.

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To transport it, I was taught to roll it round the rolling pin.

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Often it falls off, it breaks in half,

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and a safer way is to pull that in like that

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and then just put that in...

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..and pull the bits up all the way round.

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With this very delicate pastry, this thin, thin pastry,

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if you rush it you'll poke your finger through the side.

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And then take the rolling pin and just go over that.

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And you've really got to go round pushing the pastry in

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so that you know that it fits tightly.

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I'm going to prick the base because it would balloon up

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and we don't want to.

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-Or docking, docking the bottom.

-Is that what you call it, docking?

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And don't you have, as a baker, you have a gadget?

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-We have a docker.

-Like nails?

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Yeah, that's right, you just run it along the pastry.

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Well, we all have a fork in the drawer,

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so that's absolutely fine and then it does need chilling at this stage

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because it will harden up the butter.

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Put the pastry case in the fridge to chill for 15 minutes.

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This will help prevent it from shrinking in the oven.

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There it is!

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It's a beautiful colour because, of course, it's the egg yolk

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-that makes it that colour.

-OK.

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Then for baking blind, over the years I've always used foil in there

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but I've tried using clingfilm and surprisingly it doesn't melt

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in the oven and you can get it tucked in to the actual corners.

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Right to the edge like that.

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Then you come to filling it, you can put baking beans,

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that's what our bakers use.

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At home, I've got a jar of macaroni that I keep using,

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in fact it's dark brown now.

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Just put those in like that, even there.

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Then just turn the clingfilm in, don't let it hang over

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because it will stick to the baking sheet.

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And that goes into the oven at 180

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and it goes in for about ten minutes.

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It's really one of those occasions when you keep your eye on it.

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What I shall be looking for is for the edge to be a pale golden brown.

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After ten minutes the ceramic beads are removed from the case,

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then it's placed back in the oven

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to bake for a further five to seven minutes.

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Another few minutes in there and the outside would have been too brown.

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So that's fine.

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Then we come to the chocolate filling,

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it's a dark chocolate filling.

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Melt 75 grams of butter

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and 115 grams of dark chocolate over a pan of hot water.

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I'm doing it in a bain marie, which is the really safe way to do it.

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You can do directly on the heat, but you've really got to watch it.

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Weigh up 55g of plain flour and 115g of golden caster sugar.

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Why golden caster?

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It's a natural sugar and it's the best,

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but you can use ordinary caster if not.

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Off the heat, and if we just tip all that in in one go

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and beat that in.

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Without the flour it will sometimes separate.

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Gradually add four whole beaten eggs until you have a smooth mixture.

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So that's absolutely smooth and perfect.

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Now, the next thing is for me to do the white chocolate mixture.

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Now white chocolate really is tricky to cook with.

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What are you looking at me like that for? Have I forgotten something?

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No! I like white chocolate.

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I love white chocolate and I'm watching how much goes in there.

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I knew it was coming.

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-Want some? White chocolate.

-White chocolate.

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Melt 25g of butter and 50g of white chocolate.

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It's a very good thing that I'm not making two tarts today

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-cos I wouldn't have enough, would I?

-Not anymore.

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Give us a bit, then, because I like it, too.

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-You have that one.

-Thank you.

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Finely grate the zest of a whole orange,

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and add 35g of caster sugar and 25g of plain flour

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and then mix them into the white chocolate.

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Add two egg yolks.

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That's it. Beat that in until it's smooth

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and it's sort of a thick almost a pouring paste.

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So, we have two mixtures here - we have the rich dark chocolate

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-main filling and then we're going to put that in on top.

-OK.

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Pour the dark chocolate mix into the pastry case

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and then pipe the white chocolate and orange in a large swirl on top.

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Aim is to use all the mixture...

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..and then you can take a cocktail stick, you can take a skewer

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and then you just sort of move it.

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That's it. Now to the baking.

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It needs to go into the oven at 180 fan

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and it is only going to take ten minutes.

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That looks OK. Now, the most important thing is that wobble.

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-Look, can you see that?

-Yeah.

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It's got a wobble and that means that

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it is cooking with the residual heat.

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So you leave that to get just between cold and lukewarm

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and then you can serve it and you leave it in the tin to firm up.

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This looks very professional.

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I like that word "professional." You don't often say that about me.

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I do. All the time.

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This is my orange chocolate custard tart.

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-Are you ready for a taste?

-Absolutely. More eat, less talk.

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This should still be soft.

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Can you see that just holds its shape?

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And the pastry is beautifully thin.

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-Can you taste the orange?

-Mm.

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You don't need a very big slice, it is very indulgent, very rich.

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It's delicious. It really is delicious. Nice one, Mary.

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And now Paul's top tip for shaping bread rolls.

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I'm going to show you how to make three simple shaped rolls.

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First of all, divide your dough into three equal pieces.

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And again divide those in half to make six pieces.

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Place your four to one side

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and work on these two. We're going to make round rolls.

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Make a cage over the top and simply spin it onto the bench.

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Notice I have no flour,

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because I get grip off the table.

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If you put flour on the table it just skids.

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So just roll it, and there you have two beautiful rolls.

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The other two roll, them out as if you're making an iced bun,

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into fingers.

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Grab one, roll that one out,

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taper the ends slightly turn it into a knot.

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Repeat the process with the next one, just roll it out,

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taper the ends slightly

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and simply turn it into a knot.

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The third one is a little bit more complicated.

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Start off the same way with the knot, roll it out to a finger,

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and then roll this one out slightly more than you did with the knot,

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just taper the ends out,

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the letter C with the tail,

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in through the hole, twist, and out the other side again.

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Same again with the other one, just roll it out, taper the ends,

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the letter C with a tail,

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in through the hole, twist, and out the other side.

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And there you have it. A basic round roll,

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two knots and two one-stand plaits.

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Family Favourites made way for European Epics in week six.

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Mary and Paul would like you, please, to make a Swedish traditional cake

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called Princesstarta, which means "Princess Cake."

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Princesstarta is a very complex cake,

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so complex, in fact, that ABBA wrote SOS shortly after sampling it.

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I do believe we have two and a quarter hours. On your marks.

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-Get set...

-And bake!

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This was one of the toughest Technical Challenges

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of the series so far.

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Oh, my goodness.

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I've never heard of it, I've never seen it, I've never eaten it.

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Not a clue, not a Scooby-Doo.

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SHE EXHALES

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That is quite something.

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The simple elegant facade of Mary's Princesstarta

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belies its complex interior.

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So, Mary, this was your Technical Challenge, the Princesstarta.

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Now, why did you pick that as a challenge?

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It's an interesting cake. It's a Genoise

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and you cut it in three layers and you have interesting fillings.

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They start off with creme patissiere and raspberry jam,

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and then you have layers of cream mixed with a creme patissiere

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and then a dome of cream and then over the top, marzipan.

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But not marzipan as we know it,

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it's a beautiful pale green.

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And usually in the centre - a rose, a moulded rose, and that's where

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you come in because I know you're very good at moulding roses.

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OK, so where do we start then?

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We start by making the creme patissiere.

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Warm 600mls of milk in a pan.

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Then scrape out the seeds of a vanilla pod

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and add them to the milk along with the pod.

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Also, you can use vanilla paste,

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you can use vanilla extract...

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Separate six egg yolks.

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I've got a double yolker here, Mary. Are you classing that as two?

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I think, yes, take it as two. That's very lucky.

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And weigh up 100g of caster sugar and 50g of cornflour.

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You just tip that straight into the egg yolks.

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We've got the six egg yolks, the sugar, the cornflour

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and I'm going to put those on fast speed

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to just get a bit of volume going.

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The colour of that, it's a thick creamy mixture and I'm going to add

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the hot milk here that's beautifully steamy and hot.

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One thing I've got to do is just gently to fish out that vanilla pod,

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and I'm going to pour that down the side.

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Now, I've put the hot milk

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into the cold eggs and sugar and cornflour.

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If I'd done it the other way round,

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I could well have overcooked the egg.

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Then into the pan...

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..and what I've got to do now is to cook off the cornflour

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and I've got to be fairly gentle to do that.

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Stirring all the time,

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I can feel it now getting much thicker.

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Nearly there.

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When it's thickened, stir in 50g of butter.

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I wouldn't normally add butter, either.

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It just enriches it and it's lovely.

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So that's it, the butter's just melting into it.

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I'm going to pour it into a bowl, cover it.

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Cover it with this I've just made you, Mary.

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Thank you very much for that. I would normally put clingfilm

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and let it touch the actual creme patissiere,

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and then it wouldn't get a skin, but I'm certainly going to use yours.

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And as you'll see it's the most lovely consistency.

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Now, pop your lid on there.

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-The next thing to make is the jam.

-Right.

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Weigh up 200g of fresh raspberries

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and 175g of jam sugar.

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-That has added pectin if you've got it.

-There you go.

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Heat gently until the sugar has melted and the fruit has softened.

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Add about two tablespoons of water and bring to the boil

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until it's a jam consistency.

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Then pour it into a bowl and allow it to cool and set.

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That's it, I've now got to make a Genoise sponge.

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Whisk up 150g of caster sugar with four large eggs.

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Then weigh up 75g of cornflour and 75g of plain flour.

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That has whisked up into a lovely foam.

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So that just leaves an impression

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and it then quickly sinks back in there.

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Add one level teaspoon of baking powder to the flour.

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That goes in there.

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..and sift it into the mix.

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And around the outside and cut through the middle.

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When the flour is incorporated, pour in 50g of butter.

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The butter is melted but it's absolutely cold.

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You'll see it's still quite thick.

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What I do is I pour it round the edge,

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and then again with a gentle folding action it will go in.

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If you do it when it's warm, it'll drop.

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If you put it in too quickly, it'll drop.

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I've lined the tin

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and that's a 23cm greased tin lined with non stick paper.

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I don't do it from a great height

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because we would lose the air bubbles, and so down there..

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And I've set the oven for 160 fan

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and this will take about 25 or 30 minutes.

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COW MOOS

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Now, can you make a me a rose out of some paste?

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-You can now buy this sugar paste.

-OK.

-Tell me how you do it.

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You basically get your sweet paste,

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roll that out in a ball in your hand, flatten it down into a circle

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and then you simply roll it up to make a little coil for the middle

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and then you put all the petals around that and you build it all up.

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You need to get gradually bigger as the flower opens up

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so it starts to look a bit more like a rose.

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It is simple but just a bit fiddly.

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-And, of course, you can get it in all colours now, can't you?

-Absolutely.

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So this is for a petal?

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This is for a petal. Just roll it into a ball in your hands,

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make sure it's nice and smooth.

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Pinch it until it's thin, it's got to be thicker at the bottom,

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thin at the top.

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And then find out where your last one finished, which is there,

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overlap it slightly, and then pull it round.

0:19:530:19:55

They always look so professional. I haven't done much modelling.

0:19:550:19:59

Right, I've got some cream here

0:19:590:20:01

and 600ml of double cream,

0:20:010:20:05

and whisking that until it's whipped.

0:20:050:20:07

You've really got to be very careful when whipping cream,

0:20:140:20:17

it's got to just hold peaks.

0:20:170:20:19

If you overwhip it you get butter.

0:20:190:20:22

Making all the individual elements had sent our bakers into a spin

0:20:220:20:27

but the main challenge was yet to come.

0:20:270:20:29

"Spread a thin layer of creme pate..."

0:20:290:20:31

"Over the base of the first sponge."

0:20:310:20:32

It's just not going to happen, is it?

0:20:320:20:35

-Pipe a border around it.

-The border looks good.

0:20:350:20:38

Looks like a circular border.

0:20:380:20:39

-Any enjoyment in this, Luis?

-No, not really.

-OK.

0:20:390:20:42

I'm quite far behind. "Fold half of this into that."

0:20:420:20:46

Certainly haven't got time to measure.

0:20:460:20:49

"Spread a third of this mixture over the jam."

0:20:490:20:52

This is such a complicated recipe.

0:20:520:20:54

It says put the third sponge on top.

0:20:540:20:56

Oh, no! No, it's just slipping off.

0:20:560:20:59

"Cover the sides with cream."

0:20:590:21:01

"Smooth into a domed top."

0:21:010:21:04

Nice princess-y curve there.

0:21:040:21:07

I'm going to make a dome and freeze the top layer.

0:21:070:21:11

Am I showing a bit?

0:21:110:21:13

I won't have time to finish it, to be honest.

0:21:130:21:15

With Mary's step by step instructions,

0:21:160:21:19

the final assembly needn't be quite so daunting.

0:21:190:21:23

Got my creme patissiere, jam - which has set beautifully -

0:21:230:21:27

and I've got the whipped cream.

0:21:270:21:29

There's my Genoise, absolutely stone-cold.

0:21:290:21:32

Ideally at home make it the day before.

0:21:320:21:36

Take a long serrated knife and carefully cut the sponge

0:21:360:21:39

into three even slices.

0:21:390:21:42

Place the first slice on a serving plate, and spread a thin layer

0:21:420:21:46

of the creme patissiere on top.

0:21:460:21:48

Then pipe a ring around the outside.

0:21:480:21:51

Putting a ridge round the outside

0:21:510:21:53

means that the jam doesn't run over the side.

0:21:530:21:58

Spread the jam within the creme patissiere border.

0:21:580:22:01

It is quite a thick layer of jam.

0:22:010:22:04

Take half of the whipped cream,

0:22:040:22:06

fold it into the remaining creme patissiere,

0:22:060:22:09

and then take a third of the mixture to cover the jam.

0:22:090:22:13

Perfect.

0:22:130:22:14

Then we need the next layer and it's always easier to sort of get

0:22:140:22:19

it level at the edge there, on top like that.

0:22:190:22:23

Spread the remaining creme patissiere and cream mixture

0:22:230:22:26

over the cake, before laying the final sponge.

0:22:260:22:31

Now we've got to cover the sides and the top with cream.

0:22:310:22:35

Smooth a thin layer of cream on the sides before piling the rest on top,

0:22:350:22:41

carefully shaping it into a dome.

0:22:410:22:43

I quite like having you on your knees.

0:22:450:22:47

Are you happy with that?

0:22:500:22:51

I'm very happy with it and thank you for giving the finishing touches.

0:22:510:22:55

-Into the fridge?

-Into the fridge.

0:22:570:22:59

-Time to make the marzipan.

-OK.

0:23:020:23:04

So, if you can start to weigh out 400g of ground almonds.

0:23:040:23:09

Then add 150g of caster sugar

0:23:100:23:14

and 250g of icing sugar.

0:23:140:23:17

Icing and caster, that's unusual.

0:23:170:23:19

Well, it gives it a very nice texture.

0:23:190:23:22

Add two beaten eggs.

0:23:230:23:25

Then a teaspoonful of almond extract.

0:23:260:23:30

It gives a really lovely flavour.

0:23:300:23:33

And all you do is work it until everything has come together.

0:23:350:23:40

Add a touch of green food colouring,

0:23:410:23:44

and work it into the marzipan.

0:23:440:23:46

For our bakers, creating the smooth, flawless blanket of marzipan

0:23:510:23:54

should have been the final hurdle.

0:23:540:23:58

But in some cases it was the last straw.

0:23:580:24:01

I think if I try and cover it all in one go it'll just squidge,

0:24:010:24:05

so I'm going to wrap this round the side.

0:24:050:24:08

Does it look like a hat?

0:24:080:24:09

This is a shame.

0:24:170:24:18

But with a little bit of know-how,

0:24:190:24:22

this penultimate stage isn't so intimidating.

0:24:220:24:26

I took the precaution of actually measuring the amount I would need

0:24:260:24:30

on a piece of string to go over the top of the dome

0:24:300:24:33

-and down the other side.

-OK.

0:24:330:24:35

But even so I shall make it that much bigger.

0:24:350:24:38

It's very easy to cut it off at the bottom but it's not easy to mend it.

0:24:380:24:44

-Do you want me to do it, Mary? Are you all right?

-Yes, please.

0:24:470:24:50

While you're just finishing that,

0:24:500:24:52

-I'm going to get the cake from the fridge.

-OK.

0:24:520:24:56

How we doing? That must be about right now, isn't it?

0:24:580:25:01

-I think we're all right.

-OK.

0:25:060:25:08

Carefully lay the blanket of marzipan over the whole cake...

0:25:080:25:12

If I put it that way...

0:25:120:25:14

..and gently smooth it over the dome.

0:25:160:25:18

Cut off the excess and then, using more whipped cream,

0:25:190:25:22

pipe little rosettes around the bottom.

0:25:220:25:25

This just smartens the whole thing up.

0:25:250:25:27

There we are, now we come to the chocolate decoration.

0:25:290:25:32

Some nice little swirly bits round the top

0:25:320:25:35

and that's just melted chocolate, nothing else.

0:25:350:25:39

Now we need the rose.

0:25:390:25:40

-Here, if you want to mark where you're going to put it.

-Please, yeah.

0:25:400:25:43

Make a little hole for it to go in.

0:25:430:25:45

That looks lovely. I think I can say it's OUR princess cake.

0:25:470:25:52

-That's nice.

-Thanks for your help.

-Good joint effort.

0:25:520:25:55

-This is our princesstarta.

-I think it looks great,

0:26:000:26:02

-looks really good.

-Go on, get your knife in.

0:26:020:26:04

Like a hot knife through butter.

0:26:060:26:08

Whoa-oh!

0:26:100:26:12

-Are you thinking...?

-Is that big enough?

-Yes!

0:26:120:26:15

Once the tarta is made, it should be kept in the fridge,

0:26:150:26:18

because all that cream needs to firm up,

0:26:180:26:21

and, once you've taken a few slices out of it, back in the fridge.

0:26:210:26:24

-What do you think?

-Mmm, delicious. The...

0:26:240:26:28

The jam, the creme pat, the cream, the marzipan, hello!

0:26:280:26:33

-The almond that it brings to that...

-Mmm.

-..is just delicious.

0:26:330:26:37

I'm off to Sweden this Christmas, Mary,

0:26:370:26:38

if all the cakes are like this.

0:26:380:26:40

Week 7 was all about pastry.

0:26:430:26:45

Now Mary and Paul would like you to bake, please,

0:26:460:26:50

some savoury pastry parcels.

0:26:500:26:53

You've got an hour and three quarters.

0:26:530:26:55

-Very much on your marks...

-Get set...

-Bake!

0:26:550:26:58

Each baker went for a slightly different pastry.

0:26:580:27:01

I'm using ghee instead of butter or oil.

0:27:010:27:05

And it just kind of makes it slightly flaky.

0:27:050:27:09

From the familiar...

0:27:090:27:10

For this one, I'm making a puff pastry, just because...

0:27:100:27:14

I think it's nice, it fills out.

0:27:140:27:16

It looks lovely when it comes out the oven.

0:27:160:27:18

-..to the more unusual.

-I don't know what this pastry comes under.

0:27:180:27:22

It's a pastry made specially for this.

0:27:230:27:26

Paul's savoury parcels are a lattice of puff pastry

0:27:260:27:29

filled with mushrooms, black pudding and sausage meat.

0:27:290:27:32

Savoury parcels, do you remember that challenge, Mary?

0:27:340:27:37

-The Signature Challenge?

-I do indeed.

0:27:370:27:38

A few of them did do rough puff and a lot of them did shortcrust pastry.

0:27:380:27:42

Now, I'm going to be using a cheat's puff pastry

0:27:420:27:47

and I'm going to be making MY sausage plait.

0:27:470:27:50

You can look at it from two angles, really.

0:27:500:27:52

It's either a poor man's beef Wellington

0:27:520:27:54

or it's a posh sausage roll.

0:27:540:27:56

I would go for a posh sausage roll any time.

0:27:560:27:59

To make the pastry dough, weigh up 600g of plain flour.

0:28:000:28:04

-You're making quite a lot of pastry, aren't you?

-Yeah.

0:28:040:28:07

100g of unsalted butter and a pinch of salt.

0:28:070:28:10

I'll just break this in. While I'm doing that, Mary,

0:28:120:28:16

could you pop to the fridge for me and bring me out 200g of cold butter

0:28:160:28:21

-to be...

-In excess to that?

-To be grated.

-OK.

-Yes, please.

0:28:210:28:25

I'm just going to crumb this down and rub this into the flour.

0:28:250:28:29

-Er, it's in the freezer, Mary, sorry.

-I thought you said fridge.

0:28:290:28:32

I did say fridge, I'm sorry, I made a mistake.

0:28:320:28:34

Don't rub it in, like I'm doing with the butter into the flour.

0:28:340:28:36

It's not very often that you make... Well, it's not very often that

0:28:360:28:39

-you ADMIT to making a mistake.

-That's very true.

0:28:390:28:42

Right.

0:28:420:28:43

That's 250 there and I actually need 200g of it.

0:28:430:28:47

So if you just grate most of it and we leave a little bit back.

0:28:470:28:50

Now what I'm going to add to this now is some liquid.

0:28:500:28:52

So pour some water in, get my hand in there.

0:28:520:28:55

-KNIFE SLAMS Oh!

-Easy.

0:28:560:28:59

-It's frozen solid!

-I know, I said grate all of it,

0:28:590:29:01

and we'll just leave a little bit of it back.

0:29:010:29:03

Right, I'm going to add some more water.

0:29:030:29:06

Now, you can see at the moment,

0:29:060:29:07

but I've still got quite a bit of flour there to work in.

0:29:070:29:10

A little bit more water to pick up the last of that flour,

0:29:110:29:14

tip it onto the bench.

0:29:140:29:16

Just going to bring it together.

0:29:170:29:19

Do you know one of the little secrets I used to do

0:29:210:29:23

-when making puff pastry...?

-I'm all for your little secrets.

0:29:230:29:25

Don't tell anybody, we used to put our flour in the freezer

0:29:250:29:29

-before we made the puff pastry, or indeed the fridge.

-That's clever!

0:29:290:29:32

It keeps the dough really cold, so, when you add the butter,

0:29:320:29:35

it remains colder for longer, so you can laminate more, fold more.

0:29:350:29:39

That is a really good tip!

0:29:390:29:40

And it helps to speed it up and make sure...

0:29:400:29:43

And get Mary to grate it, cos it's a jolly difficult job.

0:29:430:29:45

-Yeah, you do need a Mary in the kitchen, though.

-Yeah.

0:29:450:29:47

-How cold is that butter? Is it really cold?

-How cold is it? Listen.

0:29:470:29:51

-LOUD TAPPING

-Good! Well, in that case,

0:29:510:29:53

I'm going to put it straight into the dough.

0:29:530:29:55

Now I'm going to roll this into a rough rectangle...

0:29:550:29:57

..and the pastry's just been brought together, so it's still quite loose.

0:30:000:30:03

It's short, it breaks quickly, it hasn't got all the gluten

0:30:030:30:06

been worked in it even though it is plain flour.

0:30:060:30:08

-Have you finished that yet, Mary?

-There you are, look.

0:30:080:30:11

What have you got there? Lovely, I'll take that. Thanks very much.

0:30:110:30:16

So you covered two thirds of the dough and then what you do is

0:30:160:30:21

you fold over half of the butter with the dough.

0:30:210:30:25

Flatten it down and I tend to pinch the sides a little bit as well

0:30:250:30:28

just to stop it spewing out too much and then over again.

0:30:280:30:32

OK? Just pinch it down a little bit, rub it in the flour,

0:30:320:30:35

now just tap it, because what that does is

0:30:350:30:39

equalise the butter inside the dough.

0:30:390:30:42

And again, you want to roll it to around 10-12mm thick.

0:30:420:30:47

Lovely, the butter's just softening up now.

0:30:480:30:51

Now I'm happy, that's out of one initial ten and then a second.

0:30:540:30:58

-So is that two?

-Yes.

-What I do...

0:30:580:31:00

-You put your knuckles in, don't you?

-I do. I do that.

0:31:000:31:03

-You've ruined my dough now, Mary.

-You might forget

0:31:030:31:05

that you've done it twice, you might think it's more.

0:31:050:31:08

Now, in 2014, there's an easier way.

0:31:080:31:11

You just go like that.

0:31:110:31:13

Well, I haven't always got a waterproof pen to hand.

0:31:130:31:16

-Don't you?

-My knuckle is always here.

0:31:160:31:18

-Well, that's true.

-Put that in the fridge.

0:31:180:31:20

Now I've got my dough in there.

0:31:230:31:24

-We're going to leave that to chill down.

-Right.

0:31:240:31:26

Right, in the meantime, we're just going to work on the filling now.

0:31:260:31:29

Now, I've got mushroom lined underneath the sausage meat.

0:31:290:31:32

So over there, I've got some chestnut mushrooms.

0:31:320:31:34

If you could pass them over to me, please.

0:31:340:31:36

And I've got a little bit of thyme there as well.

0:31:360:31:39

Place 300g of mushrooms,

0:31:390:31:41

a handful of thyme and pinch of salt in a food processor

0:31:410:31:44

and blitz until finely chopped.

0:31:440:31:47

The thing is, with the mushroom, it carries a lot of moisture.

0:31:480:31:51

Now that's going to be sitting at the bottom of my puff pastry.

0:31:510:31:54

I don't want any soggy bottom on my pastry.

0:31:540:31:56

So I'm going to tip all this mixture into a dry pan

0:31:560:31:59

and just dry this mixture up, OK?

0:31:590:32:02

While the mushrooms are cooking, thinly slice two red onions.

0:32:020:32:06

And I don't want any comments how you can do this

0:32:060:32:08

ten times quicker than me. I do have all my fingers.

0:32:080:32:11

Turn the cooked mushrooms onto a plate

0:32:110:32:14

and, in the same pan, add a splash of sunflower oil,

0:32:140:32:18

a knob of butter, two teaspoons of brown sugar and the onions.

0:32:180:32:23

Cook on a low heat for about 20 minutes

0:32:230:32:26

until they are soft and sweet.

0:32:260:32:28

Once the unions have caramelised,

0:32:290:32:31

add about a tablespoon of sherry vinegar,

0:32:310:32:34

then take them off the heat to cool.

0:32:340:32:36

Can we prepare 300g of sausage meat, please, Mary?

0:32:390:32:43

Now, I love a good pork sausage, but if you want to use venison,

0:32:430:32:47

or you want to use any other type of sausage, you can.

0:32:470:32:50

-There they are.

-Thank you.

0:32:510:32:53

You need to take all the skin off and pop it in the bowl,

0:32:530:32:55

because into that we're going to add 100g of black pudding,

0:32:550:32:59

which I'm just going to cut up into rough cubes.

0:32:590:33:02

-You've taken the skin off that?

-The skin's already come off, yeah.

0:33:020:33:05

There's the black pudding in there as well, that richness coming

0:33:060:33:09

from the black pudding is going to be delicious with the sausage.

0:33:090:33:13

So what I'd like to do now is give my puff pastry a few turns.

0:33:130:33:17

The secret to a good puff pastry is to keep it cold.

0:33:170:33:21

The chilled, thin layers of butter stay separate from the dough,

0:33:210:33:24

which allows the pastry layers to puff when baked.

0:33:240:33:27

If you keep the folds all the same thickness,

0:33:270:33:29

it means your lamination will all be equal.

0:33:290:33:31

Now, wrap this up, let this chill down for another half an hour.

0:33:340:33:38

And we should be able to prepare

0:33:380:33:40

-a little sausage plait, Mary.

-Good, good.

0:33:400:33:43

Now I've folded this... Here we go. ..four times.

0:33:440:33:49

-That says three.

-OK, four.

0:33:500:33:53

You've just stabbed all the lamination on there!

0:33:530:33:56

In the fridge.

0:33:560:33:57

This is the beautiful dough that we've made.

0:34:020:34:05

It's nice and cool.

0:34:050:34:06

I'm going to take it out.

0:34:090:34:11

Quite long, so I can get my 12 sausage plaits from this.

0:34:110:34:15

Divide the dough into a dozen rectangles.

0:34:170:34:20

It's important to keep them cool,

0:34:220:34:24

so put half in the fridge whilst working on the first six.

0:34:240:34:28

Start with the filling.

0:34:290:34:30

Put a little bit of that mushroom down the middle.

0:34:300:34:33

Use a spoon, if you wish.

0:34:330:34:35

You like doing things with your hands.

0:34:350:34:37

I do, my dad always said, if he saw me using one hand for instance,

0:34:370:34:41

doing rolling a dough of any description, he'd say,

0:34:410:34:44

"Son, I'm only paying half your wages this week."

0:34:440:34:47

"Why?" "You're only using half your hands."

0:34:470:34:48

-I've seen you do the rolls like that two at a time.

-That's right!

0:34:480:34:53

Next, divide the sausage meat and black pudding mixture equally,

0:34:530:34:57

and place on top of the mushrooms.

0:34:570:34:59

And we'll put a little bit of the onion on the top.

0:34:590:35:02

This is the easy bit.

0:35:040:35:05

I tell you what, you're doing the plaiting, I'm not.

0:35:050:35:08

PAUL LAUGHS

0:35:080:35:09

To start each plait,

0:35:110:35:13

first remove a small wedge of pastry from each corner.

0:35:130:35:17

-So you take out that little V, leaving a fin at each end.

-Yeah.

0:35:170:35:21

-That's right, so the fin goes over...

-Right.

0:35:210:35:25

-..and over, like so.

-Right.

0:35:250:35:27

So then you cut them all the way down, same on the other side.

0:35:270:35:31

-Right up to the sausage.

-As close as you can get to the sausage meat.

0:35:310:35:35

-Right.

-And then, basically fold over the edges...

0:35:370:35:41

-Oh, I see.

-..all the way as far as they can go.

0:35:410:35:43

So it'll hold it in place, and, again,

0:35:430:35:46

the last couple, and that one on top of that one.

0:35:460:35:49

Seal it down and you end up with something

0:35:490:35:52

that looks like it's been plaited or lattice work

0:35:520:35:56

all over the top.

0:35:560:35:58

Once you've plaited them all,

0:35:580:36:00

brush with a beaten egg and scatter them with sesame seeds.

0:36:000:36:03

Drizzle that all over the top.

0:36:030:36:06

No need to use toasted ones,

0:36:060:36:08

cos those are going to be toasted in the oven.

0:36:080:36:10

So there you have it -

0:36:100:36:11

12 little soldiers going to go straight into the oven.

0:36:110:36:14

-What temperature?

-180, 180 fan.

0:36:150:36:18

-How long will they take?

-About half an hour.

0:36:200:36:22

-We'll keep an eye on them.

-Absolutely, I'm starving.

0:36:220:36:25

While Paul plaited his parcels,

0:36:280:36:31

most of our bakers chose a different technique.

0:36:310:36:34

That's one hell of a twist you've got going on there.

0:36:340:36:36

You're going to do the twist and it goes like this.

0:36:360:36:39

-You are the king of crimping.

-Ha-ha! Thanks, Mel.

0:36:400:36:43

Senor Luis, how do you say "to crimp" in Spanish?

0:36:430:36:46

-Crimpar?

-Crimpar!

-Crimpar?!

-Crimpara!

0:36:460:36:49

Look at them, Mary.

0:36:540:36:56

A bit hot still, so they need to just rest on there for a bit.

0:36:560:36:58

And then, we'll pop them onto a tray and we'll try them a bit later.

0:36:580:37:01

-I love the way the sausage is peeking out of the corner.

-Mmm.

0:37:010:37:05

They haven't bled too much, they've bled a little, but that's normal.

0:37:050:37:08

-They look wonderful.

-Mmm, smell delish.

0:37:080:37:10

So there you have it, Mary!

0:37:140:37:16

A sausage plait made with my cheat's puff pastry.

0:37:160:37:19

Oh, yes!

0:37:190:37:21

See the black pudding inside there? A little bit of caramelised onion,

0:37:210:37:25

then you can see that mushroom underneath.

0:37:250:37:27

Mmm!

0:37:300:37:32

All these flavours coming through!

0:37:320:37:34

Sheer heaven, I'm going to have another bite.

0:37:340:37:36

You can taste the thyme as well, can't you?

0:37:360:37:39

I liked your description of it.

0:37:390:37:41

It's a poor man's beef Wellington or a posh sausage roll.

0:37:410:37:44

Whatever it is, I like it.

0:37:440:37:46

It's delish.

0:37:460:37:47

And now, Mary has a nifty little tip to show you.

0:37:500:37:53

Here's a very quick way

0:37:550:37:56

of separating the yolks and the whites of an egg.

0:37:560:38:00

It's so simple, you won't believe it.

0:38:000:38:01

You just take a bottle and this is a clean water bottle

0:38:010:38:06

and squeeze it, so that the air comes out,

0:38:060:38:08

then put it on top of the egg and suck it up.

0:38:080:38:10

So squeeze out, then put it on top of the egg

0:38:100:38:14

and it slips up there like that.

0:38:140:38:17

And then, you just put it into the bowl.

0:38:170:38:19

And it works every time. To get it out, sometimes,

0:38:190:38:22

it needs to give it a little push, so again.

0:38:220:38:25

And to the last one.

0:38:330:38:34

That's it! In the bottom.

0:38:370:38:39

So, for people who are nervous about separating eggs,

0:38:390:38:43

this couldn't be an easier way.

0:38:430:38:45

Having survived the pastry signature,

0:38:490:38:51

the technical challenge pushed the bakers' knowledge to its limits.

0:38:510:38:55

Now, Paul and Mary would like you to make...

0:38:550:38:58

-a kouign amann. Yeah, we don't know what it is either.

-No idea!

-OK.

0:38:580:39:02

-Apparently, it's a traditional Breton pastry.

-Oh!

0:39:020:39:06

They want you to shape 12 individual kouign amann

0:39:060:39:10

and you've got 3½ hours on the clock to do that.

0:39:100:39:14

-All the very best.

-Kouign amann!

0:39:140:39:15

-On your marks...

-Get set...

0:39:150:39:17

-SHE SQUEAKS:

-Bake!

-DEEP VOICE: Bake!

0:39:170:39:19

With only a few basic ingredients, this little-known pastry

0:39:190:39:23

is as technically challenging to make as it is to pronounce.

0:39:230:39:27

It's called "coug-an aman", is it?

0:39:270:39:30

-Yes, yes, yes!

-SHE LAUGHS

0:39:300:39:32

How do you pronounce it? Koi?

0:39:320:39:34

-Queen-a-man.

-Queen-a-man!

-Queen-a-man.

0:39:340:39:37

Queen... Queen-a-man, queen-a-mon?

0:39:370:39:41

Paul's kouign amann are perfect muffin-sized folds

0:39:430:39:46

of yeasted pastry, butter and sugar.

0:39:460:39:50

That was a difficult technical challenge.

0:39:500:39:53

Kouign amann, I'd never heard of them.

0:39:530:39:55

It was picked as a technical challenge,

0:39:550:39:57

because we wanted to find out if the bakers knew about lamination.

0:39:570:40:01

It's the putting the butter in the dough and folding it

0:40:010:40:04

and folding it and folding it.

0:40:040:40:06

But I'll show you how to do it properly.

0:40:060:40:08

Could you weigh me up 300g of strong bread flour, please?

0:40:080:40:12

-300g?

-Yes, please. Did you like them, Mary?

0:40:120:40:15

I thought they were absolutely delicious.

0:40:150:40:17

Could you give me 5g of the instant yeast, please?

0:40:170:40:20

-I've put that on one side.

-Keep that to one side,

0:40:220:40:24

so it doesn't come into contact directly with the salt,

0:40:240:40:26

cos it can retard the dough.

0:40:260:40:28

-That's it.

-And 5g of salt as well, please.

0:40:280:40:30

-On the other side?

-On the other side, thank you.

0:40:300:40:33

Now, I've got 25g of melted butter.

0:40:330:40:36

-Now you should have some water over there, Mary.

-I have.

0:40:360:40:39

Well, I'm going to put 200ml in to this dough.

0:40:390:40:42

So I'm going to start off with the melted butter inside,

0:40:420:40:46

put a little splash of the water in there straight from the tap.

0:40:460:40:50

-Wouldn't most people use warm water?

-Most people would,

0:40:500:40:53

but this goes back to books written, you know, in 1840,

0:40:530:40:57

the Good Housekeeping guides, which always says, when making dough...

0:40:570:41:00

-HIGH-PITCHED:

-"You must use warm water."

0:41:000:41:02

And then, in 1840, it was quite...

0:41:020:41:03

most people didn't know really how bakers baked.

0:41:030:41:06

You know, when you brought your first book out(?)

0:41:060:41:09

No comment.

0:41:090:41:10

So, at this stage, it's a fairly simple dough?

0:41:120:41:14

This stage, basically normal dough with a little bit of butter in it.

0:41:140:41:17

Now, a little bit of flour,

0:41:170:41:20

and then, you've just got to knead this for about four, five minutes.

0:41:200:41:24

So, you've got to work through the dough to build up the gluten,

0:41:240:41:27

cos, if you look at that, it looks slightly mottled. So what you do

0:41:270:41:30

is work through that until the dough becomes nice and smooth

0:41:300:41:34

and it'll get smoother and smoother and smoother.

0:41:340:41:37

Pop that in there,

0:41:370:41:40

and this is just going to be rested outside in ambient temperature.

0:41:400:41:44

Realistically, it has to be above 18 degrees.

0:41:440:41:47

So this is just going to be put to the side and left to rest.

0:41:470:41:51

Even at this early stage,

0:41:520:41:54

the bakers were struggling to understand the recipe.

0:41:540:41:58

I just don't really know what it's meant to be like.

0:41:580:42:00

My dough feels quite sticky.

0:42:000:42:02

I've never made a pastry with yeast before. First time for everything!

0:42:020:42:05

My instinct is that I shouldn't work it too much.

0:42:050:42:09

Looking for stretchy elastic dough

0:42:090:42:13

and the wetness will go the more you...the more you knead it.

0:42:130:42:17

And any frustrations the bakers might have been feeling

0:42:180:42:21

were unleashed on 250g of butter.

0:42:210:42:25

I think a bit of butter bashing reduces the tension, doesn't it?

0:42:250:42:29

This is Paul Hollywood if he hates my kouign amann!

0:42:310:42:34

-SHE GIGGLES

-It'll be him if I come last!

0:42:340:42:37

Now look at that, Mary.

0:42:390:42:41

That's my risen dough.

0:42:410:42:43

And you see the way it's ballooned?

0:42:430:42:44

The yeast has basically been active.

0:42:440:42:46

Munching on all the goodness inside the dough, and then

0:42:460:42:50

releasing carbon dioxide, which is why it balloons up like that.

0:42:500:42:52

So what we're going to do is release this.

0:42:520:42:54

A little bit of flour...

0:42:540:42:56

I'm going to roll this out into a square.

0:42:570:42:59

Once the dough is squared off, add the 250g of cold, flattened butter.

0:42:590:43:04

Into the square at diagonals, OK?

0:43:040:43:06

Now I've got this extra bit of dough here. So they're going

0:43:060:43:09

to be folded into the middle. It looks a bit like an envelope.

0:43:090:43:13

Tapped down, this way, up and down.

0:43:130:43:18

You're just going to roll out the dough and fold it.

0:43:180:43:22

Turn, over a third, and then over a third.

0:43:220:43:26

Now that needs to go back into the fridge to chill down,

0:43:260:43:30

to harden that butter again, cos it's so thin, it's softened up.

0:43:300:43:34

Just like Paul's puff pastry recipe,

0:43:340:43:36

the folding begins to build up layers within the dough,

0:43:360:43:39

a process that needs to be repeated twice more,

0:43:390:43:42

chilling the dough thoroughly between each stage.

0:43:420:43:45

If getting to this point had perplexed some of the bakers,

0:43:480:43:51

the crucial stage in Paul's recipe was still to come -

0:43:510:43:55

when to add the sugar.

0:43:550:43:57

Part seven of the method is a little bit ambiguous.

0:43:570:44:00

Adding sugar between one of the layers.

0:44:000:44:03

Or every layer? Being one?

0:44:030:44:06

I don't know, it's really confusing.

0:44:060:44:08

I reckon it's not the last layer,

0:44:080:44:10

and it's not the first layer, it'll be the middle layer.

0:44:100:44:13

-I don't think it matters, to be honest.

-You don't think it matters?

0:44:130:44:16

-Don't tell Paul!

-It's this precision upon which a technical bake rests.

0:44:160:44:19

-Is this your last one?

-This is it. We're going to put the sugar in now,

0:44:220:44:25

fold it for the last time and then we can use it.

0:44:250:44:27

So would you mind, while I'm rolling this out,

0:44:270:44:30

weighing up 100g of caster sugar, please?

0:44:300:44:32

If you put sugar in too early,

0:44:330:44:35

the sugar basically just melts straight into the dough,

0:44:350:44:38

which is why you put it in now and not any earlier.

0:44:380:44:41

Sprinkle the sugar down the middle.

0:44:470:44:49

Run the rolling pin over the sugar,

0:44:500:44:53

then fold the dough for the third and final time.

0:44:530:44:57

Roll it out to a 40 x 30cm rectangle and then divide it into 12 squares.

0:44:570:45:03

What I've got here is the muffin trays that we gave

0:45:030:45:05

all the bakers, which are basically just greased.

0:45:050:45:08

What we're going to do is fold over the corners first into each other,

0:45:080:45:11

and then in, and then pick up the parcel like that

0:45:110:45:15

and basically just drop it into

0:45:150:45:18

the tin, like that. OK?

0:45:180:45:20

Obviously if you're going to make these at home you have to

0:45:200:45:23

use them straight away cos of the sugar in there

0:45:230:45:25

but you could fold and then freeze it,

0:45:250:45:27

and when you want to use it, bring it back to temperature.

0:45:270:45:29

Then sugar it and use it straight away.

0:45:290:45:32

You don't want the sugar to melt.

0:45:320:45:34

Leave them to rest at room temperature for half an hour

0:45:340:45:37

and then sprinkle with sugar and bake at 200 degrees fan

0:45:370:45:41

for 30-40 minutes until golden brown.

0:45:410:45:43

-Ooh, can you smell them, Mary?

-What a colour!

0:45:480:45:52

They've all really puffed up, haven't they?

0:45:520:45:54

They look absolutely delicious.

0:45:540:45:55

We'll leave them in there for a couple of minutes and release them

0:45:550:45:58

-and pop them on a wire.

-Ooh! Can't wait.

0:45:580:46:01

There they are, Mary - Kouign Amann.

0:46:100:46:12

Oh, look at the pastry inside, it just flakes.

0:46:120:46:15

-Talk about crisp!

-I know.

-Oh, lovely.

0:46:150:46:17

Worth all that extra work, I think, of cooling and chilling

0:46:190:46:23

-and folding.

-They are beautiful.

0:46:230:46:25

-And it's a matter of getting sugar in the right place.

-Yeah.

0:46:250:46:28

-Bit more tea I think, Mary.

-Mm.

0:46:280:46:30

-You bring them, I'll put the kettle on.

-Done.

0:46:300:46:34

The final challenge each week was the Showstopper,

0:46:390:46:43

where the oven gloves came off and the bakers didn't hold back.

0:46:430:46:47

Now, I have to say, today is pretty epic.

0:46:470:46:50

Mary and Paul would very much like you, please, to create

0:46:500:46:55

a contemporary version of the Hungarian dobos torte,

0:46:550:46:59

which is traditionally

0:46:590:47:01

-a multi-layered sponge cake topped with caramel slices.

-Mm.

0:47:010:47:05

So we'd like you to make a cake of at least two tiers,

0:47:050:47:08

with the emphasis on sugar work and all things caramel.

0:47:080:47:13

-You've got five hours.

-On your marks...

-Get set...

-BOTH:

-Bake!

0:47:130:47:16

This rather lengthy challenge

0:47:160:47:18

allowed the bakers' imagination to run wild.

0:47:180:47:21

From caramel castles and chocolate chess,

0:47:230:47:26

to the more abstract.

0:47:260:47:28

Mary's dobos torte is no less impressive.

0:47:290:47:32

12 layers of sponge covered in caramel buttercream

0:47:320:47:35

and praline pieces.

0:47:350:47:37

It's a caramel extravaganza.

0:47:370:47:40

Dobos torte was one of the most difficult Showstopper challenges.

0:47:400:47:45

Traditionally dobos torte is one tier - we made it double tier.

0:47:450:47:50

-It really is a showstopper.

-OK, better get cracking, then.

0:47:500:47:53

I'm going to start off by making the caramel buttercream.

0:47:530:47:56

Can I have 800 grams of granulated sugar?

0:47:560:48:00

Can be caster but most people have granulated.

0:48:000:48:03

That's lovely. And 100ml of water.

0:48:040:48:07

It doesn't matter if it's a bit over,

0:48:070:48:09

it just means that you've got to do a bit more evaporation.

0:48:090:48:11

So in goes the water and then the sugar as well.

0:48:110:48:15

Now, this does take time, but the whole idea is to dissolve the sugar.

0:48:180:48:22

You do it very, very slowly. When it's all dissolved and clear

0:48:220:48:25

and there's no sort of gritty bits at the bottom,

0:48:250:48:28

then you boil it until... You don't need a thermometer,

0:48:280:48:31

you just need to look at it

0:48:310:48:34

until it's a deep straw colour.

0:48:340:48:37

The key to making caramel is a pan that's spotlessly clean.

0:48:370:48:41

Any impurities might make the sugar solution crystallise.

0:48:410:48:45

And for perfect results, it's best to use a heavy

0:48:450:48:48

stainless steel pan for even heat distribution.

0:48:480:48:52

So I'm stirring this all the time so that it's not bubbling,

0:48:520:48:56

until the sugar has naturally melted out.

0:48:560:49:00

It's a long job.

0:49:000:49:01

Now that has become clear, there are no gritty bits at the bottom,

0:49:010:49:06

so that is now bubbling away gently

0:49:060:49:10

and it's got to be the right colour.

0:49:100:49:12

It should be a deep straw colour.

0:49:120:49:14

That's ready, that's caramel, and I'm going to pour that...

0:49:140:49:18

Whoops! We'll do it right here.

0:49:180:49:20

Now, that is a heatproof bowl.

0:49:200:49:23

-If you put it in anything else, it could crack.

-Yep.

0:49:230:49:26

In goes 400ml of cream.

0:49:260:49:29

In that goes, and it goes bubbling up...

0:49:290:49:32

..and that cools it down.

0:49:330:49:35

Then give that a stir so that it's all beautifully smooth.

0:49:350:49:39

And it is very, very hot. Keep children out of the way.

0:49:410:49:45

And you leave that to get quite cold.

0:49:450:49:48

Time to make the sponges.

0:49:480:49:50

I've got to make six large ones, that's 20cm, and six 15cm small ones.

0:49:500:49:56

And so I've marked them out on non-stick paper,

0:49:560:50:00

put them ready on the baking sheets.

0:50:000:50:02

And I do six at a time because the oven has got three shelves

0:50:020:50:06

and I can do them at that time.

0:50:060:50:08

For the sponges, crack eight eggs in a bowl

0:50:080:50:11

and then weigh up 350 grams of caster sugar

0:50:110:50:14

and mix them together until ribbon stage.

0:50:140:50:17

So, whisked until it will leave an impression.

0:50:170:50:20

On it goes.

0:50:200:50:22

Takes much longer when you've got a large amount of mixture in.

0:50:240:50:28

Then gradually sift in 300 grams of self-raising flour.

0:50:320:50:37

Wait a minute, not all at once. That's it.

0:50:370:50:40

If you put it all in at once, you can't get it in smoothly.

0:50:400:50:43

-Bit more, please. HIGH-PITCHED VOICE:

-So you're going round the outside

0:50:430:50:46

-and cut through the middle!

-You're absolutely right, come on.

0:50:460:50:49

And preferably in the bowl, not round the outside!

0:50:490:50:51

-I'm doing it!

-Right, that's it.

0:50:510:50:54

You just need to go on mixing until you see no little pockets of flour.

0:50:540:50:59

So that looks absolutely fine to me.

0:50:590:51:02

Ladle the cake mix onto each of the templates.

0:51:020:51:05

It's got to go just inside the ring

0:51:050:51:08

cos it does spread slightly.

0:51:080:51:10

And you continue doing this, as I say, three trays at a time.

0:51:100:51:14

Most ovens you can get three in.

0:51:140:51:17

Tiny bit more round the edge there.

0:51:170:51:19

It's got to be level, otherwise you'll find that you'll burn the side

0:51:190:51:24

or there will be a little bit browner.

0:51:240:51:25

It needs great precision with baking, it's going to be baked

0:51:250:51:30

180 degrees fan, 8-10.

0:51:300:51:33

But really it's a good idea to keep looking towards

0:51:330:51:37

the end of those last minutes.

0:51:370:51:39

I put the top layer in last

0:51:430:51:45

cos that's the hottest position in the oven.

0:51:450:51:47

Freeform batch-baking calls for precision and accuracy...

0:51:520:51:57

See, you have to get a bit of a production line going of a layer in.

0:51:570:52:01

They bake very, very quickly and they can get a bit crisp.

0:52:010:52:03

A batch out. You need, obviously, a lot of layers to make a cake.

0:52:030:52:07

Cut them, get the next ones in...

0:52:070:52:09

..which Luis took to another level.

0:52:090:52:12

-This is like your in-tray of sponge, isn't it?

-It is.

0:52:120:52:15

-In-tray, out-tray. You like all this, the organisation bit, don't you?

-I do.

0:52:150:52:18

-You do.

-I do.

-I know you do!

-I know!

0:52:180:52:20

Six of them are still in the oven. The ones that we did earlier

0:52:230:52:26

are over there behind you. Let's get those out.

0:52:260:52:30

They should be with very little colour and a nice even colour.

0:52:320:52:37

They're not perfectly round. We're going to trim them

0:52:370:52:40

to be absolutely round. Leave those just to get cold on the paper,

0:52:400:52:44

and then we come to the buttercream.

0:52:440:52:47

We started off by making the caramel, which should be cold by now.

0:52:470:52:51

-It is.

-And we've got to incorporate the butter.

0:52:510:52:54

Beat 450 grams of butter...

0:52:570:52:59

..add the caramel cream and mix it in stages.

0:53:010:53:04

That's it. It's a lovely smooth consistency,

0:53:070:53:11

just perfect for spreading all those layers.

0:53:110:53:15

Next on the agenda is the praline, which I'm going to make

0:53:150:53:18

from almonds and caramel.

0:53:180:53:20

Weigh up 75 grams of flaked almonds

0:53:200:53:22

and scatter onto a non-stick surface.

0:53:220:53:25

And we'll just pour the caramel over that.

0:53:250:53:28

For this second caramel, gently heat up 300 grams

0:53:280:53:32

of granulated sugar with six tablespoons of water.

0:53:320:53:35

I'm going to dip hazelnuts into the mixture.

0:53:360:53:41

The safest way to do this is to push a cocktail stick into each nut.

0:53:410:53:47

You're not eating THOSE nuts as well?

0:53:470:53:49

-I love nuts, Mary.

-I know that.

0:53:490:53:51

That looks perfect to me. How about you?

0:53:510:53:54

-That looks good.

-And then...

0:53:540:53:57

tip that over the top.

0:53:570:53:59

I'm keeping this last little bit, and then you take these

0:54:000:54:04

and you dip them in like that and then stand them up on here.

0:54:040:54:09

When working with so much caramel,

0:54:090:54:12

it was inevitable that the bakers had the odd sticky moment.

0:54:120:54:17

-KATE:

-You have to wait till it gets to exactly the right temperature.

0:54:170:54:20

-NANCY:

-Me pulled nuts are rubbish!

0:54:230:54:25

Argh! It's totally...

0:54:250:54:28

OK, I need another saucepan.

0:54:280:54:30

And some bit off more than they could chew.

0:54:300:54:33

I think it's going to look a little bit slapdash but something is always better than nothing.

0:54:330:54:38

Now we come to the assembly.

0:54:390:54:41

So I find it best to do it actually on the dish.

0:54:410:54:44

I've got my caramel buttercream here.

0:54:440:54:48

I've got a little job for you while I'm doing this.

0:54:480:54:50

-Remember we made that praline?

-Yep.

0:54:500:54:52

It needs to be broken up into small pieces

0:54:520:54:55

because as I'm assembling the two tiers,

0:54:550:54:58

-I'm going to put round the outside of each broken up pieces of that.

-OK.

0:54:580:55:02

So I'll start to assemble this.

0:55:020:55:05

On top of the first sponge,

0:55:050:55:07

spread over an even layer of the caramel butter cream.

0:55:070:55:10

Then add another disc of sponge and more buttercream,

0:55:100:55:14

building up the cake layer by layer.

0:55:140:55:16

There we are, we're nearly there!

0:55:160:55:18

One tier, all right?

0:55:180:55:22

Yeah.

0:55:230:55:24

Repeat the whole process for the second tier

0:55:240:55:26

and smother the outside with buttercream.

0:55:260:55:30

That looks pretty good to me.

0:55:300:55:32

Then decorate the sides with the praline pieces.

0:55:320:55:35

Around the edge of the first tier,

0:55:350:55:37

pipe 16 rosettes with the remaining buttercream

0:55:370:55:40

and place a caramel hazelnut on each one.

0:55:400:55:43

-Then I have to do eight on top.

-Lovely.

0:55:430:55:48

Paul, we're on the homeward straight.

0:55:480:55:50

-Just the caramel to make. 100 grams...

-Another caramel?

0:55:500:55:53

Another one. It's only our third(!)

0:55:530:55:56

100 grams of sugar, so this is quicker to make, smaller amount.

0:55:560:56:00

And a couple of tablespoonfuls of water.

0:56:000:56:04

-Are you going to have a lie-down, then?

-Yup!

0:56:050:56:08

-Bread takes longer to make than this, you know.

-I know.

0:56:080:56:11

You only have to work at it for a couple of minutes at a time.

0:56:110:56:14

I know, but I've kept you busy.

0:56:140:56:16

When the caramel is ready, pour it over the final sponge.

0:56:160:56:20

Trim the edges with an oiled knife

0:56:220:56:24

and divide into eight pieces to decorate the top.

0:56:240:56:27

We then put them in like that,

0:56:280:56:30

standing up all the way round.

0:56:300:56:32

That looks pretty good, that, Mary.

0:56:330:56:35

That's a nice showstopper, that.

0:56:350:56:39

It does take time to do but it's very worthwhile,

0:56:390:56:42

and, remember, at home you can just do one tier

0:56:420:56:45

like the traditional dobos torte.

0:56:450:56:47

It's worth a go.

0:56:470:56:48

Let's see if I can get this knife through those 12 layers AND caramel.

0:56:540:56:58

Is that big enough for you, Mary?

0:57:020:57:03

I think maybe we should share it. Wow! Look at those layers!

0:57:030:57:07

-Can I give you a little bit of this?

-I'll take the top bit, yeah.

0:57:070:57:10

It's delicious, the moisture coming from that sponge.

0:57:130:57:16

But the caramel lifting it all up as well. I think it's amazing.

0:57:160:57:19

Well worth it.

0:57:190:57:21

Fantastic cake.

0:57:210:57:22

I really do hope that people actually go ahead and bake some of these bakes that we've done today.

0:57:220:57:27

They're quite involved but hopefully they've learnt a few of the tips

0:57:270:57:31

and tricks that we've tried to teach them over the last hour.

0:57:310:57:34

And next time we've got a load more.

0:57:340:57:36

-Oh, yes. Onward and upward, Mary.

-Quite right.

0:57:360:57:40

Next time, Mary and Paul share their favourite bakes

0:57:420:57:45

from the final few weeks of the series.

0:57:450:57:48

This is the last of our masterclasses this year,

0:57:480:57:51

and the bakes that Mary and I have chosen

0:57:510:57:53

I think are a little bit challenging.

0:57:530:57:55

They look pretty good, don't they?

0:57:550:57:57

-Look at that.

-That is sheer perfection.

0:57:570:58:00

Judging is one thing, but at heart, I love showing people how to bake

0:58:000:58:05

so they can achieve the same results at home.

0:58:050:58:08

Join us next time for The Great British Bake Off Masterclass.

0:58:080:58:13

-I think it's a great way of going out on a high, Mary.

-Exactly.

0:58:130:58:17

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