0:00:02 > 0:00:05- Oh! Fill your lungs, mate - that is the smell of British summertime.- Mm.
0:00:05 > 0:00:08Cut grass, blossom on the trees...
0:00:08 > 0:00:10THEY SNIFF
0:00:10 > 0:00:16Oh - I'm getting adrenaline, and caramelised butter and sugar and...
0:00:16 > 0:00:20- I... I think that's your armpits I'm getting.- I do apologise.- Oh, dear.
0:00:20 > 0:00:22- Welcome... BOTH:- ..to The Great British Bake Off.
0:00:24 > 0:00:28'Last time, the bakers had to bake without gluten, dairy and sugar.'
0:00:29 > 0:00:31Icing gusset... THEY LAUGH
0:00:31 > 0:00:33I mean, can you knead a liquid?
0:00:33 > 0:00:35One ugly-looking cake.
0:00:35 > 0:00:38'Ugne had a double disaster, and went home.
0:00:39 > 0:00:43- 'Nadiya won Star Baker...' - It looks really most exciting.
0:00:43 > 0:00:45'..and broke Ian's run at the top.
0:00:46 > 0:00:49'This week, the seven remaining bakers tackle pastry...'
0:00:49 > 0:00:52It's so difficult to roll, I don't know why.
0:00:52 > 0:00:53- It's burning.- Oh, it's burning.
0:00:53 > 0:00:55The frangipane is baked to perfection.
0:00:55 > 0:00:58'..suffer the most pungent Technical Challenge so far...'
0:00:58 > 0:00:59It's like sweaty old socks.
0:00:59 > 0:01:01'..and batch-bake a retro Showstopper.'
0:01:01 > 0:01:03This is SO fiddly!
0:01:06 > 0:01:08- I cannot do 48 in five minutes. - OK. Do as many as you can.
0:01:10 > 0:01:11This is ridiculous!
0:01:11 > 0:01:13Just realised it's pastry week.
0:01:38 > 0:01:41'I did it! I got Star Baker.'
0:01:41 > 0:01:44But last week's over. It's a new week this week.
0:01:46 > 0:01:49Last week - oh, dear, dear, dear.
0:01:50 > 0:01:53I would quite like to get Star Baker. I'm going to say the words.
0:01:53 > 0:01:55Oh, God, I've jinxed it. Why did I say it?
0:01:57 > 0:01:59Good morning, bakers.
0:01:59 > 0:02:01For this morning's Signature Challenge,
0:02:01 > 0:02:04- Paul and Mary would very much like you to make a frangipane tart.- Oh.
0:02:04 > 0:02:07Now, frangipane cream, for your information,
0:02:07 > 0:02:09was named after the 16th-century Italian noblewoman
0:02:09 > 0:02:12Muzio Frangipani...
0:02:12 > 0:02:16- Nice.- ..and pastry cases after the 16th-century Italian nobleman
0:02:16 > 0:02:18Giovanni Shortcrust.
0:02:18 > 0:02:21Now - your tart must be open-top,
0:02:21 > 0:02:24it must be made of shortcrust pastry,
0:02:24 > 0:02:27and most important of all, you've got two hours on this, bakers.
0:02:27 > 0:02:29- On your marks...- Get set... - BOTH:- ..bake.
0:02:34 > 0:02:36I wouldn't say I'm king of pastry, no!
0:02:36 > 0:02:38So nervous this week.
0:02:38 > 0:02:41I just feel like I need to...
0:02:41 > 0:02:43get better.
0:02:43 > 0:02:45'I'm not feeling massively confident, really.'
0:02:45 > 0:02:46Underprepared, I think.
0:02:48 > 0:02:51To make a good short pastry you need to just bring it together,
0:02:51 > 0:02:52but not overwork it -
0:02:52 > 0:02:54then it's too rubbery cos you build up the gluten.
0:02:54 > 0:02:57You want it to break and almost melt in the mouth,
0:02:57 > 0:02:59but strong enough to hold the frangipane. It's a tricky one.
0:02:59 > 0:03:03They all SHOULD be able to make a good sweet shortcrust pastry,
0:03:03 > 0:03:07but it's a real test for them NOT to get a soggy bottom.
0:03:07 > 0:03:10The bakers all start by making their shortcrust.
0:03:11 > 0:03:14I want all the butter evenly mixed in so you don't get big lumps,
0:03:14 > 0:03:16but it should look a bit like breadcrumbs at the end.
0:03:16 > 0:03:18Like when you're making an apple crumble.
0:03:19 > 0:03:23- Are you using the machine to make your pastry?- Yeah. So much quicker.
0:03:23 > 0:03:25I don't know about that.
0:03:25 > 0:03:27Everyone's doing it! Oh, Gawd.
0:03:30 > 0:03:33A small amount of water should be added, to bring the dough together.
0:03:33 > 0:03:36Yeah, you want to be careful with your water.
0:03:36 > 0:03:39Obviously you don't want a sticky dough at the end of the day.
0:03:41 > 0:03:44To get the pastry's characteristic shortness,
0:03:44 > 0:03:47the butter and flour must be carefully rubbed in, not overworked.
0:03:49 > 0:03:52And once it comes together as a dough,
0:03:52 > 0:03:56it should be rested in the fridge to prevent the fat melting.
0:03:57 > 0:04:01Chilling this dough right now is the most important thing,
0:04:01 > 0:04:03because the last thing you want is a sticky dough
0:04:03 > 0:04:05that just goes everywhere.
0:04:09 > 0:04:11Hello, Alvin. Good morning.
0:04:11 > 0:04:13Tell us all about your frangipane tart.
0:04:13 > 0:04:16It's a simple plum frangipane tart.
0:04:16 > 0:04:18I'm making a rich sweet shortcrust pastry,
0:04:18 > 0:04:21and I'm going to put some jam on it, just a thin layer of jam,
0:04:21 > 0:04:23and then I'm going to put the frangipane on top.
0:04:23 > 0:04:26Alvin's home-made plum jam will line his pastry case,
0:04:26 > 0:04:29and he'll top it with fresh plums.
0:04:29 > 0:04:31So you haven't poached your plums,
0:04:31 > 0:04:34- you've just cut your plums and then fanned them on the top.- Yes.
0:04:34 > 0:04:36How do you fan your plums, Alvin?
0:04:36 > 0:04:39Oh, it's just arranging them on top.
0:04:39 > 0:04:40Nice.
0:04:44 > 0:04:47- Morning, Paul.- Morning, Paul. Morning, Mary.- What are you up to?
0:04:47 > 0:04:50I'm making my version of a Christmas frangipane.
0:04:50 > 0:04:56The pears are poached in orange, cinnamon, cloves, mixed spice.
0:04:56 > 0:04:59- Do you make this every Christmas, then?- I do, actually, yes.
0:04:59 > 0:05:02Paul's pears will rest within his traditional frangipane,
0:05:02 > 0:05:06glazed with apricot jam and sprinkled with sliced almonds.
0:05:06 > 0:05:09So how's it going to look when you finish the whole thing?
0:05:09 > 0:05:12You'll have the pears going round in a circular motion,
0:05:12 > 0:05:15and then I'll decorate with some icing Christmas trees in between.
0:05:15 > 0:05:17Icing Christmas trees?
0:05:17 > 0:05:20- Well, good luck. - MEL: Yeah. Can't wait to taste it.
0:05:20 > 0:05:22'Like Paul, Tamal is filling his frangipane tart
0:05:22 > 0:05:24'with festive flavours.'
0:05:24 > 0:05:25- Morning, Tamal.- Morning.
0:05:25 > 0:05:28MARY: Tamal, tell us all about your frangipane tart.
0:05:28 > 0:05:32So, I'm doing mulled wine, poached pear frangipane tart.
0:05:32 > 0:05:36So this is the wine mixture on there, so it's got red wine,
0:05:36 > 0:05:40pomegranate juice and raspberry puree in there.
0:05:40 > 0:05:42Tamal will use his reduced poaching syrup
0:05:42 > 0:05:43to glaze his frangipane,
0:05:43 > 0:05:46and he'll dot the surface with blackberries.
0:05:46 > 0:05:48I'm sort of thinking how I'm going to do it,
0:05:48 > 0:05:50cos when I've done it at home it's a really tasty syrup
0:05:50 > 0:05:53but to put on enough that you actually get the flavour,
0:05:53 > 0:05:56you ruin the effect of the tart cos you can't see the pears any more.
0:05:56 > 0:05:58And do you find this fresh fruit bleeds into the frangipane?
0:05:58 > 0:06:00Erm...
0:06:00 > 0:06:02not too much cos I only put a few of the blackberries in,
0:06:02 > 0:06:04they're just of scattered around.
0:06:04 > 0:06:06- Good luck, Tamal.- Thank you.
0:06:06 > 0:06:09- MEL: Yeah, good luck. That smells really nice.- Thank you.
0:06:11 > 0:06:16So I'm making my frangipane mix now.
0:06:16 > 0:06:18Frangipane's quite a liquid cake batter.
0:06:18 > 0:06:21MEL: Frangipane is an almond-flavoured pastry cream.
0:06:21 > 0:06:24What I've creamed together there is the butter and the sugar,
0:06:24 > 0:06:27and then it's a case of the eggs and the ground almonds there,
0:06:27 > 0:06:28and that's frangipane.
0:06:33 > 0:06:37Quite pleased. One of my guinea fowl started laying eggs.
0:06:37 > 0:06:41I haven't baked with guinea fowl eggs for many, many years.
0:06:41 > 0:06:44So I hope they're OK. Nothing like now to find out.
0:06:48 > 0:06:51Hello, Ian. What are you up to this morning?
0:06:51 > 0:06:54I'm making a pear and raspberry frangipane.
0:06:54 > 0:06:57- OK.- So fairly...you know, fairly conventional, I think.
0:06:57 > 0:07:01When I go on holiday to France, that's what I love to get.
0:07:01 > 0:07:04Ian's adding Calvados to his Francophile frangipane,
0:07:04 > 0:07:08and he'll glaze it with a reduced pear, star anise and lemon syrup.
0:07:08 > 0:07:12I suppose my little twist of the day is I'm using my guinea fowl eggs.
0:07:12 > 0:07:14MEL: Oh, these are guinea fowl!
0:07:14 > 0:07:18MARY: I was looking at these, they look like pheasant eggs.
0:07:18 > 0:07:20How many guinea fowl have you got, Ian?
0:07:20 > 0:07:21Three adults now...
0:07:21 > 0:07:24and one little chick that's about two weeks old.
0:07:24 > 0:07:25What's her name?
0:07:25 > 0:07:28We haven't named them yet. The kids have named the chick...
0:07:28 > 0:07:29(Mary!)
0:07:29 > 0:07:32HE LAUGHS Could be Mary?
0:07:34 > 0:07:37I'm just toasting the almonds, just to give them a bit of flavour.
0:07:37 > 0:07:39Otherwise they don't taste of anything in there.
0:07:39 > 0:07:41And mine is quite a subtle...
0:07:41 > 0:07:43There's no strong flavours in mine.
0:07:44 > 0:07:46- Good morning, Nadiya.- Morning.
0:07:46 > 0:07:49Nadiya, tell us all about your frangipane tart.
0:07:49 > 0:07:52So I'm making a bay-leaf Rong tea and pear tart.
0:07:52 > 0:07:53MEL: What's wrong with the tea?
0:07:53 > 0:07:55- Everything's RIGHT with the tea. - "Wrong tea"?
0:07:55 > 0:07:58- Rong means colour.- Ah...
0:07:58 > 0:08:02Nadiya will thicken her Bengali bay-leaf-infused Rong tea
0:08:02 > 0:08:05with arrowroot, and use it as a glaze.
0:08:05 > 0:08:07I can't wait to see what this tastes like.
0:08:07 > 0:08:09- It's very subtle.- Right.
0:08:09 > 0:08:10- Thank you.- Thank you.
0:08:12 > 0:08:14It's definitely a gamble doing subtle flavours.
0:08:14 > 0:08:18Unlike Nadiya's flavours, Mat's tart is far from subtle.
0:08:18 > 0:08:21- Hello, Mat.- Good morning! - Right - pineapple,
0:08:21 > 0:08:24- this is interesting. Tell us all about your frangipane tart.- OK.
0:08:24 > 0:08:28- So today I'm making a pina colada frangipane tart.- Of course you are.
0:08:28 > 0:08:30To create the cocktail's tropical tang,
0:08:30 > 0:08:32Mat's mixing his frangipane with
0:08:32 > 0:08:35pineapple, coconut and one other essential ingredient.
0:08:35 > 0:08:39So this is the rum. Are you using just a little bit of this?
0:08:39 > 0:08:42Yeah, not all of that. It depends how badly it goes.
0:08:42 > 0:08:44Might resort to it at the end, but, yeah, not all of that.
0:08:44 > 0:08:46Will it put us in a bit of a...mood?
0:08:46 > 0:08:50Well, the sun's out, you have your rum and pineapple - that's the idea.
0:08:50 > 0:08:51Fingers crossed!
0:08:55 > 0:08:58Start rolling it out...
0:08:58 > 0:09:01It's got to have a nice sort of pliable consistency to it -
0:09:01 > 0:09:04not too brittle but not too loose.
0:09:04 > 0:09:07It's a forgiving pastry, in that it doesn't tear.
0:09:10 > 0:09:14I'm having a problem with rolling it, actually. It's sticking on the bench.
0:09:16 > 0:09:18So I thought I'd put something underneath it.
0:09:27 > 0:09:29I'm going to try this...
0:09:32 > 0:09:36Flora, Alvin, Mat and Tamal are all blind-baking their pastry.
0:09:38 > 0:09:41If you blind-bake it first, it means that
0:09:41 > 0:09:44the pastry's less likely to get soggy with the filling.
0:09:45 > 0:09:47I read once that you should blind-bake things,
0:09:47 > 0:09:48that's why I'm doing it.
0:09:48 > 0:09:51I don't think it's like a baker's instinct kicking in, I think it's
0:09:51 > 0:09:55just a fear of wanting to change something that you vaguely know.
0:09:59 > 0:10:03Paul, Nadiya and Ian have chosen NOT to blind-bake.
0:10:05 > 0:10:08For a frangipane tart, I don't think you do blind-bake.
0:10:08 > 0:10:11But, erm...we shall find out.
0:10:11 > 0:10:14If I blind-bake, any pastry that's above the frangipane,
0:10:14 > 0:10:16it looks burnt, it doesn't look very nice.
0:10:16 > 0:10:18And I've done it without it, and it doesn't need it.
0:10:21 > 0:10:24Mine's really dark in colour...
0:10:24 > 0:10:26- Hello, Flora.- Morning.
0:10:26 > 0:10:28- Flora, that was quick!- Speedy.
0:10:28 > 0:10:30MARY: So you've baked this blind...
0:10:30 > 0:10:34Yeah. I'm just doing egg white on top, just to seal it completely.
0:10:35 > 0:10:38Flora's tart will be topped with an apricot jam glaze
0:10:38 > 0:10:39and rosemary icing.
0:10:39 > 0:10:42Amaretti biscuits will adorn the outside.
0:10:42 > 0:10:45You've had a bit of a shrink back there, haven't you?
0:10:45 > 0:10:46When did you trim that?
0:10:46 > 0:10:49- Er, I trimmed it before it went in. - Why?
0:10:49 > 0:10:51I'm always a bit scared of waste.
0:10:51 > 0:10:54Doesn't it waste a lot of pastry when you have it hanging over?
0:10:54 > 0:10:58Yeah, but we want it to be as neat and as squared-off as possible.
0:10:58 > 0:11:01It's only shrunk inwards, it hasn't shrunk down.
0:11:01 > 0:11:03MEL: You're not going to serve it in the tin,
0:11:03 > 0:11:07- so you won't know there's been a shrink back.- No.- What's the problem?
0:11:07 > 0:11:09- Thank you very much. - FLORA LAUGHS
0:11:16 > 0:11:19So I'm just egg-washing the base...
0:11:19 > 0:11:22It makes a sort of glaze, which then when you pop it back in the oven
0:11:22 > 0:11:25it's basically another line of defence
0:11:25 > 0:11:27against having a soggy bottom.
0:11:27 > 0:11:30MEL: While Mat and Tamal are giving their pastry the second part
0:11:30 > 0:11:33of its bake before filling, Alvin's only just getting his in the oven.
0:11:38 > 0:11:41I've wasted about seven minutes there rolling the pastry.
0:11:41 > 0:11:43There was no leeway for me.
0:11:43 > 0:11:45So...I'm worried.
0:11:45 > 0:11:48I'm worried. But, erm... I'm just going to carry on.
0:11:49 > 0:11:53One hour to go. The bakers need to get their tarts filled
0:11:53 > 0:11:55and allow enough time for the final bake.
0:11:55 > 0:11:58I've put almonds on the bottom just to help with some of the moisture
0:11:58 > 0:12:01on the bottom of the pastry, because it's not blind-baked.
0:12:01 > 0:12:03Look how much it's shrunk!
0:12:03 > 0:12:05It's about half the size it went in.
0:12:05 > 0:12:07Oh, no. The pineapple takes up most of that.
0:12:14 > 0:12:17Design is a bit of a generous word to be using for this.
0:12:17 > 0:12:20This is...modern splodging! HE LAUGHS
0:12:22 > 0:12:25It has to be pretty, because I'd like it to be pretty.
0:12:25 > 0:12:29Yeah, I probably am a bit concerned with the aesthetic.
0:12:29 > 0:12:32And I probably should concentrate on baking, but... Oh, well.
0:12:39 > 0:12:41Right. Going in.
0:12:45 > 0:12:47Bakers, half an hour
0:12:47 > 0:12:51before I huff and I ruff-puff your pastry concoctions down.
0:12:54 > 0:12:55I'm thinking...
0:12:55 > 0:12:59if I have less than half an hour, I'm going to put less frangipane.
0:12:59 > 0:13:02That will mean I will actually serve them something that's cooked.
0:13:02 > 0:13:05It's not going to be full - but it's cooked. So hopefully it'll work.
0:13:06 > 0:13:07(Come on.)
0:13:09 > 0:13:12These are my amaretti biscuits
0:13:12 > 0:13:15that I'm maybe going to put on the outside of the tart,
0:13:15 > 0:13:18I'm not convinced if I should or shouldn't yet.
0:13:22 > 0:13:23Come on. Come on.
0:13:30 > 0:13:32(What's the temperature...?)
0:13:33 > 0:13:35(Ridiculous...)
0:13:38 > 0:13:41OK, bakers, you've got ten mins on your frange.
0:13:41 > 0:13:44Ten, frange, obvs.
0:13:46 > 0:13:47Oh, no...
0:13:49 > 0:13:51Oh, it's like, two minutes...
0:13:55 > 0:13:57- I'm going to take it out. - Are you?- Yeah.
0:13:57 > 0:14:00- Bottling it, are you?- Going for underdone rather than overdone
0:14:00 > 0:14:02this time. Mix it about a bit.
0:14:07 > 0:14:10Dark on a couple of edges, but it's all right.
0:14:10 > 0:14:12- Well, hello there.- No!
0:14:12 > 0:14:14Oh, it's burning. Slightly burnt on the side...
0:14:14 > 0:14:15FLORA GASPS
0:14:15 > 0:14:18Oh, my God. I did not see that happening.
0:14:18 > 0:14:20Maybe a little trim...
0:14:24 > 0:14:25Yes, Paul!
0:14:25 > 0:14:26HE WHISTLES
0:14:34 > 0:14:36I really don't know if I should put my amaretti on or not.
0:14:36 > 0:14:39I think they're going to think my pastry's a bit dark.
0:14:39 > 0:14:41I might put it on to cover it up.
0:14:50 > 0:14:52Bakers, you've got one minute
0:14:52 > 0:14:55before you know if you've gone down the frangi-pan.
0:14:56 > 0:14:57I'm going to take it out.
0:15:09 > 0:15:11OK, bakers, that's time up.
0:15:11 > 0:15:14Move your tarts, please, to the end of your benches.
0:15:21 > 0:15:23'Paul and Mary will be expecting tempting tarts
0:15:23 > 0:15:27'of crisp golden shortcrust, filled with mouthwatering frangipane
0:15:27 > 0:15:29'and full-flavoured fruit.'
0:15:32 > 0:15:35For me, it's lacking a glaze.
0:15:35 > 0:15:37The reason why you put a glaze on is to cover up essentially
0:15:37 > 0:15:40the dried pears, because they look so bad sitting on the top.
0:15:40 > 0:15:43I tried to put it on, but it kind of disappeared in.
0:15:46 > 0:15:48That's not a crispy base.
0:15:48 > 0:15:51- When you don't blind-bake, it tends to be a lot more delicate.- Yes.
0:15:51 > 0:15:54Crumbly. You want that rigidity from the base to crack through
0:15:54 > 0:15:58- before you hit the frangipane.- The filling is just right, the balance.
0:15:58 > 0:16:01You're getting a nice jam at the bottom, and the pears are done.
0:16:01 > 0:16:04Overall, I think it looks unfinished.
0:16:10 > 0:16:13The appearance is really, really lovely.
0:16:13 > 0:16:17It's very professional, you sliced those pears perfectly evenly.
0:16:19 > 0:16:21- Oh, bit of a soggy bottom there.- No!
0:16:23 > 0:16:25It is quite an aromatic flavour.
0:16:25 > 0:16:27But the baking of the frangipane is perfect.
0:16:27 > 0:16:30It's perfumed, it's subtle and I like it.
0:16:30 > 0:16:34But the pastry definitely is not done underneath.
0:16:40 > 0:16:42It does look good, it's quite effective.
0:16:45 > 0:16:47The pastry is a little bit doughy.
0:16:47 > 0:16:51It's a nice flavour, I would say it's pineapple frangipane.
0:16:51 > 0:16:53- SUE:- You're not getting the rum?- No.
0:16:53 > 0:16:54It's quite bland.
0:17:01 > 0:17:03They look a bit of a mess.
0:17:03 > 0:17:07Just forget about the amaretti, doesn't add anything to it.
0:17:11 > 0:17:13Absolutely delicious.
0:17:13 > 0:17:17Because it's fresh apricots, it's quite sharp, which I like.
0:17:17 > 0:17:19Don't think the rosemary adds to it at all.
0:17:19 > 0:17:21I think it's overbaked.
0:17:21 > 0:17:23- I think you blind-baked it slightly too long.- OK.
0:17:23 > 0:17:26It is overbaked, but it isn't bitter and it isn't burnt.
0:17:26 > 0:17:28It IS burnt and it IS bitter.
0:17:28 > 0:17:30Thank you very much indeed.
0:17:30 > 0:17:32I tell you who's bitter...
0:17:36 > 0:17:38That looks stunning.
0:17:43 > 0:17:46Oh, it's done, but it could have done with a little bit longer,
0:17:46 > 0:17:49just to put a bit of colour on there.
0:17:49 > 0:17:51The inside is a lovely texture.
0:17:51 > 0:17:54It looks the part. I like it as a tart.
0:17:54 > 0:17:55OK, thank you.
0:18:02 > 0:18:06You have made a beautiful pattern of your plums on the top.
0:18:06 > 0:18:09The pastry looks a little overbaked.
0:18:09 > 0:18:11- You probably overbaked on the blind-bake.- Right.
0:18:11 > 0:18:14Or overbaked on the end one, but the chances are, if you'd overbaked
0:18:14 > 0:18:17on the end one, your frangipane would be baked, but it isn't.
0:18:17 > 0:18:19Sorry.
0:18:19 > 0:18:21(It's wrong...)
0:18:21 > 0:18:22Hmm.
0:18:22 > 0:18:24Your base is far too thick.
0:18:24 > 0:18:26I'm so sorry.
0:18:26 > 0:18:28Your plums aren't cooked, either.
0:18:28 > 0:18:31Timing is your nemesis, Alvin.
0:18:31 > 0:18:33Timing issues, timing issues.
0:18:39 > 0:18:40It is a bit chaotic on the top.
0:18:40 > 0:18:43It should be all fanning out beautifully, symmetrical,
0:18:43 > 0:18:44but it's not.
0:18:47 > 0:18:50Nicely baked. It's solid, it's perfect.
0:18:51 > 0:18:54That tastes beautiful.
0:18:54 > 0:18:56The pastry is thin, it's crisp.
0:18:56 > 0:19:00Frangipane is baked, as well, to perfection.
0:19:00 > 0:19:03I think the whole thing is a classic frangipane. Spot on.
0:19:03 > 0:19:05Messy top, tidy bottom!
0:19:05 > 0:19:06Thank you.
0:19:08 > 0:19:11Yeah, I'm really, really pleased with that.
0:19:11 > 0:19:14They liked the flavours, said it was a bit of a mess on top,
0:19:14 > 0:19:16which it was, but it's me,
0:19:16 > 0:19:19so it is always going to be a bit of a mess.
0:19:19 > 0:19:22Amaretti disaster.
0:19:22 > 0:19:25Again, just trying to do something different and it didn't pay off.
0:19:25 > 0:19:28I've been raised to always move forward, move on.
0:19:28 > 0:19:31My dad is a retired general in the Army, and...
0:19:33 > 0:19:35..failure is not an option. You need to carry on.
0:19:35 > 0:19:38You'll never see me throwing the towel in and calling it a day
0:19:38 > 0:19:39and walking away from it.
0:19:41 > 0:19:43- SUE:- Pastry triumphs and tribulations
0:19:43 > 0:19:45are not the sole preserve of the Bake Off tent.
0:19:45 > 0:19:48Let me introduce you to the good people of Denby Dale,
0:19:48 > 0:19:51who've taken pastry, pies in particular,
0:19:51 > 0:19:53to a whole new dimension.
0:19:54 > 0:19:58Since the 18th century, this northern town has been celebrating
0:19:58 > 0:20:02as only a Yorkshireman knows how - with behemoth baking.
0:20:02 > 0:20:06In 1846, the oppressive Corn Laws, which kept the price of grain high
0:20:06 > 0:20:10and left the poor struggling to pay for bread, were finally axed.
0:20:10 > 0:20:13So how did they celebrate the repeal of the Corn Laws?
0:20:13 > 0:20:16By making a ginormous pie, of course.
0:20:16 > 0:20:20I'd have had a disco, I'm telling you. A pie?! Who has a pie?
0:20:20 > 0:20:23Sadly, the celebration with the eight-foot-wide pie was cut short
0:20:23 > 0:20:26when Joseph Pease, the master of ceremonies, fell into it
0:20:26 > 0:20:29and nearly drowned.
0:20:29 > 0:20:32Following the tragedy, it took Queen Victoria's Golden Jubilee
0:20:32 > 0:20:36to inspired Denby Dalers to once again take up their spoons.
0:20:36 > 0:20:38Now, Chris, I have to say, you've brought me here
0:20:38 > 0:20:41under false promises. I was expecting an enormous pie
0:20:41 > 0:20:43and all I've got is a rather lovely barren field.
0:20:43 > 0:20:46Well, there is pie here. Sadly for you, it's buried without a marker.
0:20:46 > 0:20:50- Why did they bury it? - They buried it because it was off.
0:20:50 > 0:20:52So presumably, this is an absolute disaster.
0:20:52 > 0:20:54They're never going to make any more pies again.
0:20:54 > 0:20:57Absolutely not, no. They had a very good run.
0:20:57 > 0:20:59There were two or three more, at least until we got to 1928.
0:20:59 > 0:21:02- What happened in 1928? - It got stuck in the oven.
0:21:02 > 0:21:06Chris, surely now people are saying, "Stop making pies!"
0:21:06 > 0:21:09No, in 1964, we were baking again.
0:21:09 > 0:21:12Large enough to feed 30,000 people,
0:21:12 > 0:21:14this was Denby Dale's biggest pie yet.
0:21:14 > 0:21:17The pressure was on to get this bake right.
0:21:17 > 0:21:19- REPORTER:- How does it feel to be key man
0:21:19 > 0:21:21for the biggest pie in the world?
0:21:21 > 0:21:23Well, I think it's a big responsibility
0:21:23 > 0:21:26and it's such delicate stuff to deal with, to keep fresh.
0:21:26 > 0:21:29It can soon go sour, can gravy.
0:21:29 > 0:21:32At last, they met with success and spurred on.
0:21:32 > 0:21:36In 1988, Denby Dalers decided to celebrate 200 years
0:21:36 > 0:21:41of giant pie-making by attempting to bake a world-record-breaking pie.
0:21:41 > 0:21:44The 1988 effort did indeed break the world record
0:21:44 > 0:21:48for the biggest meat and potato pie, and the villagers finally received
0:21:48 > 0:21:50the recognition they so richly deserved.
0:21:53 > 0:21:56'Baking a record-breaking pie is no mean feat.
0:21:56 > 0:22:00'But at least the bakers of Denby Dale knew what they were making.'
0:22:04 > 0:22:06Bakers, welcome to your Technical Challenge.
0:22:06 > 0:22:10Now, this is a recipe close to Paul's heart...
0:22:10 > 0:22:13just nestling underneath the chest hair.
0:22:13 > 0:22:16Now, Paul and Mary, of course, with all due respect,
0:22:16 > 0:22:18- you're not needed for this bit, so...- Goodbye.
0:22:18 > 0:22:19...off you pop.
0:22:19 > 0:22:24Paul and Mary would very much like you to make...flaounes.
0:22:24 > 0:22:27It's a cheese-filled pastry made in Cyprus
0:22:27 > 0:22:29to celebrate the end of Lent.
0:22:29 > 0:22:32You've got two hours on the flaounes clock.
0:22:32 > 0:22:34- On your marks...- Get set, flaouna!
0:22:34 > 0:22:36- TAMAL:- What is this?
0:22:38 > 0:22:42Not in a million years have I heard of this recipe at all.
0:22:42 > 0:22:44Never heard of them, never heard of them!
0:22:44 > 0:22:48- It sounds like an airline. - It sounds like...- "Fly flaounes!"
0:22:48 > 0:22:51- It's the way you say it, it sounds like an insult. Flaounes.- Flaounes!
0:22:51 > 0:22:54I've made these a few times...
0:22:54 > 0:22:56No, not really! Never heard of it.
0:22:58 > 0:23:01I don't think they would've heard of these before.
0:23:01 > 0:23:03They wouldn't have heard of them. I haven't heard of them.
0:23:03 > 0:23:05They look absolutely delicious,
0:23:05 > 0:23:07but why did you choose them as a challenge?
0:23:07 > 0:23:10What I'm trying to do is test them on different levels.
0:23:10 > 0:23:15One is the cheese filling inside and two is the dough on the outside.
0:23:15 > 0:23:18It's got two flavourings in there as well.
0:23:18 > 0:23:21One is mastica and one is mahlepi.
0:23:21 > 0:23:26- Have you explained to them what to do with those?- No.
0:23:26 > 0:23:29I think that's totally unfair. It is the toughest challenge yet.
0:23:29 > 0:23:31Great, isn't it?
0:23:35 > 0:23:38The filling has got the cheeses in it, the semolina,
0:23:38 > 0:23:39it's got yeast in it.
0:23:39 > 0:23:42The instructions for the ingredients are...
0:23:42 > 0:23:44"Make the filling with all of the ingredients,
0:23:44 > 0:23:47"apart from the baking powder, and then rest."
0:23:47 > 0:23:49'Before tackling the pastry element,
0:23:49 > 0:23:51'the bakers must first prepare the filling.'
0:23:51 > 0:23:53There's a lot of cheese going in this.
0:23:53 > 0:23:55It'll do nothing for my figure!
0:23:55 > 0:23:56It's got sultanas in it,
0:23:56 > 0:23:58a bit of cheesy sweetness going on there.
0:23:58 > 0:24:01I mean, sultanas with cheese, you know, it's pretty odd.
0:24:03 > 0:24:07FLORA: It just feels wrong, the whole thing feels wrong.
0:24:07 > 0:24:10So I'm just going to mix it together with my hands.
0:24:10 > 0:24:12"Cover it and rest it," it says.
0:24:12 > 0:24:15Rest it down there in the proving drawer.
0:24:15 > 0:24:17Pastry next. Right, that's what we're here for.
0:24:20 > 0:24:24So it doesn't give any instructions about how to make the pastry.
0:24:24 > 0:24:26This is not like any pastry I've heard of.
0:24:26 > 0:24:29'The pastry has two very unusual ingredients.'
0:24:29 > 0:24:31- Urgh!- Mahlepi...
0:24:31 > 0:24:33Mahlepi, if that's how you pronounce it.
0:24:33 > 0:24:37Mahlepi is ground pits of the sour cherry.
0:24:37 > 0:24:39- NADIYA:- Mastic, I've never heard of that,
0:24:39 > 0:24:42I don't even know what that is used for.
0:24:42 > 0:24:45I've used that in a bathroom a few times, like, putting things together.
0:24:45 > 0:24:47I've never used it in baking.
0:24:48 > 0:24:51I have no idea what this is. No idea.
0:24:51 > 0:24:54'A popular spice in Greek and Cypriot cuisine,'
0:24:54 > 0:24:57'mastic is a crystallised tree resin with an unmistakable...'
0:24:57 > 0:24:59Ugh!
0:24:59 > 0:25:00'..pine aroma.'
0:25:00 > 0:25:02It's nasty!
0:25:02 > 0:25:04Oh! Oh...
0:25:04 > 0:25:08That's like some industrial-strength cleaner.
0:25:08 > 0:25:10It's like eating sand!
0:25:10 > 0:25:13'And there's something else which makes this pastry special.'
0:25:13 > 0:25:16I've never made a pastry with yeast in it...
0:25:16 > 0:25:20which makes it feel so much more like bread than it does pastry.
0:25:20 > 0:25:24I assume they want it to be a bit biscuit-like in texture.
0:25:24 > 0:25:29Don't know, maybe it's like filo. Is it like filo? I don't know.
0:25:33 > 0:25:35They haven't told you whether to knead or not.
0:25:35 > 0:25:37Says, "Make the pastry, then rest."
0:25:37 > 0:25:39Pastry's not something you normally knead,
0:25:39 > 0:25:42but it's something that you've got to make sure everything is combined.
0:25:42 > 0:25:43'If the pastry is overworked,
0:25:43 > 0:25:46'it will become tough and brittle and could break.'
0:25:46 > 0:25:48Can't make up my mind.
0:25:48 > 0:25:50My instincts say to knead it a little bit.
0:25:50 > 0:25:52It's a good little workout, actually.
0:25:54 > 0:25:57Just realised it's pastry week and not bread week.
0:26:01 > 0:26:04'The bakers have just one hour remaining.'
0:26:04 > 0:26:07"Add the baking powder to the filling, divide into 12."
0:26:07 > 0:26:09Baking powder...
0:26:09 > 0:26:11"Divide pastry into 12 and roll into squares."
0:26:12 > 0:26:15How big these babies are meant to be, I'm not too sure.
0:26:20 > 0:26:22They're not exactly square.
0:26:22 > 0:26:24I've been looking around constantly.
0:26:24 > 0:26:25Help me cheat!
0:26:25 > 0:26:28After last week's thick pittas I did,
0:26:28 > 0:26:31I'm going to try and roll them a bit thinner.
0:26:31 > 0:26:34Not getting any clues from this lot.
0:26:39 > 0:26:41Oh...stupid Technical.
0:26:42 > 0:26:46So we've got to coat one side of the pastry with the sesame seeds.
0:26:50 > 0:26:51The question is - which side?
0:26:51 > 0:26:55Sesame is on the inside, just because I thought there's no way
0:26:55 > 0:26:57it's going to stick to the outside.
0:26:57 > 0:26:59I'm going to go for the other side. Yeah.
0:26:59 > 0:27:03"Then you put the filling in the centre of each square
0:27:03 > 0:27:04"and fold over the edges..."
0:27:04 > 0:27:06"Leaving the centres exposed."
0:27:08 > 0:27:10But then you get a really thick layer of pastry.
0:27:10 > 0:27:12That doesn't seem very pleasant.
0:27:15 > 0:27:17Really?
0:27:17 > 0:27:19You've just got to guess.
0:27:19 > 0:27:21No, it can't be.
0:27:21 > 0:27:23That looks quite nice.
0:27:23 > 0:27:28Sorry to all of Cyprus if I'm ruining a lovely national dish.
0:27:28 > 0:27:31Decisions, decisions - all of them wrong.
0:27:32 > 0:27:35'Paul's recipe doesn't state how long to bake for.'
0:27:35 > 0:27:38I guess these should bake for sort of...I don't know...
0:27:38 > 0:27:41half an hour or something like that?
0:27:44 > 0:27:46Come on!
0:27:48 > 0:27:51I hope it's right. I hope I interpreted it right.
0:27:51 > 0:27:53It's all in the hands of the oven now.
0:28:00 > 0:28:02Well, they're in.
0:28:02 > 0:28:03That's pretty relaxing, all in all.
0:28:05 > 0:28:06Has everyone got theirs in the oven?
0:28:06 > 0:28:07Yeah.
0:28:09 > 0:28:11I hate you. I hate all of you.
0:28:11 > 0:28:13I mean, I love my fellow bakers.
0:28:18 > 0:28:22Bakers, that's ten minutes and this little bird will have FLAOUNES.
0:28:28 > 0:28:30"During cooking, reduce the temperature...
0:28:30 > 0:28:32"to make them golden brown."
0:28:32 > 0:28:35I might have turned the temperature up and not down.
0:28:37 > 0:28:38They don't need to know that.
0:28:45 > 0:28:47Mine is so like pizza!
0:28:47 > 0:28:48Cypriot pizza.
0:28:50 > 0:28:52Top one is going to be raw.
0:28:52 > 0:28:55I underestimated how long it was going to take to shape them.
0:28:55 > 0:28:57They do look like they're going to be very neat ones, though.
0:28:57 > 0:29:01- Yeah, they look really neat. - That's what they want, neat and raw.
0:29:04 > 0:29:07Bakers, you have flao-una minutes.
0:29:07 > 0:29:10- One?- That's it.- That's that, then.
0:29:16 > 0:29:17Please bake.
0:29:31 > 0:29:33OK, bakers, time's up for the cheesy Cypriot parcels.
0:29:33 > 0:29:36Please bring them up
0:29:36 > 0:29:38and leave them on the gingham table.
0:29:40 > 0:29:44Paul and Mary are looking for 12 identical flaounes
0:29:44 > 0:29:46with a thin crust and a high dome shape.
0:29:58 > 0:30:01Right, shall we start over here, Mary?
0:30:02 > 0:30:05Now, straight away, what we're looking for
0:30:05 > 0:30:07is sesame seed on the outside.
0:30:07 > 0:30:10You have the square, you have the cheese filling,
0:30:10 > 0:30:13but there's no sesame seeds and it's too flat.
0:30:13 > 0:30:16Actually, the interior doesn't look too bad.
0:30:16 > 0:30:17It smells like a flaouna.
0:30:19 > 0:30:22- Tastes like a flaouna, too.- Mm.
0:30:22 > 0:30:26Problem is, they don't look like flaounes.
0:30:26 > 0:30:29Right, move onto the next one. This looks more like a flaouna.
0:30:30 > 0:30:32It's got a good colour.
0:30:32 > 0:30:35It's just too flat.
0:30:35 > 0:30:36Tastes very nice.
0:30:38 > 0:30:41Mm. It does taste good.
0:30:41 > 0:30:43Right, let's move onto these pizzas.
0:30:46 > 0:30:48Oh, dear. It's not encased at all.
0:30:48 > 0:30:50It's a deconstructed flaouna.
0:30:50 > 0:30:54- Lots of sesame seeds, though. - Yes. Underneath.
0:30:58 > 0:30:59It tastes fine.
0:30:59 > 0:31:02It's just that the pastry hasn't come over the top
0:31:02 > 0:31:04and got that fold in.
0:31:04 > 0:31:06Now, these are a bit more like it, if I'm honest.
0:31:06 > 0:31:10There's sesame seed on the outside. It's folded correctly, too.
0:31:10 > 0:31:12And a lovely shine from the glaze.
0:31:12 > 0:31:15They're not bad. Not bad at all.
0:31:15 > 0:31:17Right, moving on.
0:31:17 > 0:31:21There is sesame seed on the outside, sesame seed on the bottom.
0:31:22 > 0:31:26- And it's very thick there.- It needs to be rolled out much thinner.
0:31:28 > 0:31:31- Tastes all right. - Tastes like a flaouna.
0:31:31 > 0:31:34Right, these are almost like crowns.
0:31:34 > 0:31:36And they're a little bit haphazard shape.
0:31:36 > 0:31:39Because it's a yeasted dough, I think they've pulled it.
0:31:39 > 0:31:42It's a little bit undercooked, this one, I think.
0:31:42 > 0:31:44And the glaze is a bit patchy.
0:31:46 > 0:31:49It does need a little bit longer in the oven. Right, moving on.
0:31:51 > 0:31:54- Interesting.- Cornish flaounes. - It is a Cornish flaouna.
0:31:54 > 0:31:57You've got the height there. You've got the bubble coming out the top,
0:31:57 > 0:32:01- which is good, but the shape's all wrong.- They've got it all even.
0:32:01 > 0:32:03And that lovely colour underneath.
0:32:03 > 0:32:07'Mary and Paul will now rate the flaounes from seven to one.'
0:32:07 > 0:32:11In seventh place is...this one. Whose is this?
0:32:12 > 0:32:14The sesame seeds weren't there.
0:32:14 > 0:32:16Did you put the baking powder in all together as well?
0:32:16 > 0:32:20- I did but I flattened out the cheese.- You need it to be high.
0:32:21 > 0:32:25And in sixth place, these were just open and flat.
0:32:25 > 0:32:29'In fifth place is Paul, and in fourth, Nadiya.'
0:32:29 > 0:32:32And in third place is...this one.
0:32:32 > 0:32:34Whose is this? Pretty good.
0:32:34 > 0:32:38- You got the nice height, you just got the fold all wrong.- Yeah.
0:32:38 > 0:32:40In second place...
0:32:42 > 0:32:45You've got the fold right here and a little bit flat.
0:32:45 > 0:32:48A beautiful colour and plenty of sesame seeds.
0:32:48 > 0:32:53And in first place is this one. Whose is this?
0:32:53 > 0:32:57The overall look of that could just about pass as a flaouna.
0:32:57 > 0:33:00- Well done, Mat.- OK, Cheers. - MEL: Well done, Mat.
0:33:00 > 0:33:03APPLAUSE
0:33:03 > 0:33:05That was a turn up for the books, wasn't it?
0:33:05 > 0:33:07Bad morning, better afternoon,
0:33:07 > 0:33:09so...yeah, one balances out the other a little bit.
0:33:09 > 0:33:12I said the words, didn't I? I said I wanted it.
0:33:12 > 0:33:15Sounded cocky and the universe beat me back down.
0:33:15 > 0:33:18Get in your place!
0:33:18 > 0:33:21It's a disappointing day. It's a really disappointing day.
0:33:34 > 0:33:38What impression do you get overall as to who's doing well this weekend?
0:33:38 > 0:33:41What's really difficult, and more so this year than any other year,
0:33:41 > 0:33:44they go from the top down to the bottom and vice versa on every
0:33:44 > 0:33:47challenge, so to actually judge it is getting harder and harder.
0:33:47 > 0:33:49I mean, Mat, his frangipane tart was very bland,
0:33:49 > 0:33:52and then come the Technical, there he is right at the top.
0:33:52 > 0:33:55Someone like Flora, the ideas are there.
0:33:55 > 0:33:59But she's got to do what we ask her to do and forget all the extras.
0:33:59 > 0:34:01Who do you think's in trouble?
0:34:01 > 0:34:03It's Alvin, because he was down there in the Signature
0:34:03 > 0:34:06because it just wasn't baked, and in the Technical, he was sixth.
0:34:06 > 0:34:08Alvin has really got to pull up his socks.
0:34:08 > 0:34:10So, Alvin is in trouble.
0:34:10 > 0:34:14- What needs to happen for him to be saved?- A miracle.
0:34:14 > 0:34:15If Alvin has a great day today,
0:34:15 > 0:34:18I mean an unbelievable day today, you never know.
0:34:18 > 0:34:21- Anything could happen. - Anything could happen in the tent.
0:34:21 > 0:34:23- I'm excited, are you? - I'm on tenters.
0:34:23 > 0:34:26I won't sleep for the rest of the day, which is unlike me.
0:34:29 > 0:34:33Good morning, Magnificent Seven. Now, Showstopper day.
0:34:33 > 0:34:37Paul and Mary, please, would love you to tackle
0:34:37 > 0:34:40that classic of the 1970s,
0:34:40 > 0:34:43the star of thousands of drinks parties.
0:34:43 > 0:34:45They would like you, please, to make vol-au-vents.
0:34:45 > 0:34:49They'd like you to make your own puff pastry from scratch
0:34:49 > 0:34:51and two different types of vol-au-vents.
0:34:51 > 0:34:5524 of each, which makes, by my mathematics, 48.
0:34:55 > 0:34:59Now, I'm off to get into my Bri-nylon boob tube
0:34:59 > 0:35:01- and my terry towelling hot pants. - Hello, sailor.
0:35:01 > 0:35:04In the meantime, you've got three hours and 45 minutes
0:35:04 > 0:35:07while I get the white wine warming nicely.
0:35:07 > 0:35:09- On your marks.- Get set.- Bake!
0:35:14 > 0:35:16I don't think we ever had any dinner parties when I was young.
0:35:16 > 0:35:19I don't know if my mum would have ever made vol-au-vents.
0:35:19 > 0:35:23It wasn't the sort of thing done in my house!
0:35:23 > 0:35:25I'm old enough, unlike some of the rest in the tent,
0:35:25 > 0:35:27to remember vol-au-vents!
0:35:27 > 0:35:30Of the '70s, the late '70s, '80s.
0:35:30 > 0:35:32And normally, in them days, it was egg mayonnaise.
0:35:32 > 0:35:34At the moment, I'm just going to mix the dough.
0:35:34 > 0:35:36I'm doing the dough for the pastry itself.
0:35:36 > 0:35:39Brand-new day, brand-new challenge, so going to give it a good go.
0:35:41 > 0:35:43We've given them plenty of time to do it,
0:35:43 > 0:35:45but the trickiest part is making the puff pastry.
0:35:45 > 0:35:49We want a good rise, we want it nice and straight, with all equal colour.
0:35:49 > 0:35:51I love vol-au-vents,
0:35:51 > 0:35:54providing they're beautifully cooked, lovely light pastry,
0:35:54 > 0:35:57beautiful layers and well-filled.
0:35:57 > 0:35:59Lots of filling.
0:36:00 > 0:36:04'Puff pastry's light and flaky texture is made by creating
0:36:04 > 0:36:08'layers of butter and pastry in a series of folds.'
0:36:08 > 0:36:11So, this is my pastry mix.
0:36:11 > 0:36:14At the moment, just flour and water.
0:36:14 > 0:36:17I'm going to get that sort of fully combined and get it to chill down
0:36:17 > 0:36:19in the fridge before I add the butter as another layer,
0:36:19 > 0:36:24and then start the process of folding my puff pastry.
0:36:24 > 0:36:25'Once the pastry's chilling,
0:36:25 > 0:36:28'the bakers can concentrate on the butter layer.'
0:36:28 > 0:36:30I need to break the butter down - there's two blocks.
0:36:30 > 0:36:33Got to fold them together, break them down, get them to the shape
0:36:33 > 0:36:35that I need, ready to go into parts of pastry.
0:36:37 > 0:36:41The main thing with puff pastry is that the butter stays really cold,
0:36:41 > 0:36:45so the pastry and the butter are both the same temperature,
0:36:45 > 0:36:47so that when they meet they don't melt.
0:36:47 > 0:36:50If the butter all melts, there's no rise in the dough at all
0:36:50 > 0:36:55and you just get a kind of fairly nice circle of stodge.
0:36:55 > 0:36:58'When the butter has reached the desired shape and depth,
0:36:58 > 0:36:59'it's then encased in the pastry.'
0:36:59 > 0:37:01It's important you seal everything
0:37:01 > 0:37:04so there is no butter sort of exposed.
0:37:04 > 0:37:07'Then it's rolled and folded.'
0:37:07 > 0:37:11The secret to this was to keep everything really neat and form edges
0:37:11 > 0:37:14to be straight so everything's sort of folded together nicely.
0:37:14 > 0:37:16'The pastry then needs to be chilled.
0:37:16 > 0:37:19'This process should be repeated several times.
0:37:19 > 0:37:23'More folds means more layers and better puff.'
0:37:23 > 0:37:25You want the dough to roll easily so you don't need to use too
0:37:25 > 0:37:28much pressure, because the more pressure you use, the more
0:37:28 > 0:37:31you're pushing the butter into the dough,
0:37:31 > 0:37:33which, again, messes up the layering.
0:37:33 > 0:37:35I need to get the lamination of the pastry right.
0:37:35 > 0:37:38If I'm going to perform well today, it's got to be that.
0:37:38 > 0:37:42The rest is just a bonus but the lamination needs to be perfect.
0:37:44 > 0:37:46- Hello, Ian. - Good morning, good morning.
0:37:46 > 0:37:50I am very impressed with the way you've kept your ends straight.
0:37:50 > 0:37:53- Very neat, very Ian.- Yeah. Mm-hmm!
0:37:53 > 0:37:57- You should get a wonderful rise from it.- I really hope so.
0:37:57 > 0:37:58These have been my nemesis.
0:37:58 > 0:38:01They've been the thing I've been dreading the most.
0:38:01 > 0:38:03What kind of vol-au-vents are you making?
0:38:03 > 0:38:05So, I'm making a mushroom vol-au-vent,
0:38:05 > 0:38:07three mushroom vol-au-vents,
0:38:07 > 0:38:09with just regular horse chestnuts and porcini,
0:38:09 > 0:38:11- and then some truffle oil on top. - Ooh!
0:38:11 > 0:38:13- How delicious.- With some lemon and thyme in there as well.- Yes.
0:38:13 > 0:38:17- And the other one?- And the other one, this is my risk for the week.
0:38:17 > 0:38:21This is my scallop one, with some squid ink in there.
0:38:21 > 0:38:23'Ian will add bacon and vermouth
0:38:23 > 0:38:26'to his black scallop and squid ink vol-au-vents.'
0:38:26 > 0:38:29- Is there anything that's worrying you?- I spoke to my wife
0:38:29 > 0:38:31the night before last. I left her some of this filling.
0:38:31 > 0:38:33She said, "Ian, I don't like it."
0:38:33 > 0:38:36- You can't tell me that now! - I mean, it is daring.- Yeah, I mean,
0:38:36 > 0:38:38jet-black food is a little bit risque.
0:38:40 > 0:38:42I don't want to sort of manipulate it too much.
0:38:42 > 0:38:45You know, you don't want the butter to get too warm.
0:38:45 > 0:38:49I'm going to wrap these up and I'll put them in the freezer.
0:38:49 > 0:38:50Just for 10, 15 minutes.
0:38:55 > 0:38:57Just get that in the freezer.
0:38:57 > 0:39:00My vol-au-vents are...just remind myself.
0:39:00 > 0:39:02I'm doing a garlic and chilli prawn
0:39:02 > 0:39:06marinated on risotto, with a pea puree underneath,
0:39:06 > 0:39:08and then I'm doing a sweet one,
0:39:08 > 0:39:12which is my take on the '70s, '80s trifle.
0:39:12 > 0:39:15'Paul's trifle-inspired vol-au-vents will be layered with creme pat,
0:39:15 > 0:39:19'raspberry coulis and cream, with a fresh raspberry sitting on top.'
0:39:22 > 0:39:24This is unreal, innit?
0:39:24 > 0:39:25THUNDER RUMBLES
0:39:25 > 0:39:27That's horrendous.
0:39:27 > 0:39:31It's jolly cold, so it's a perfect day for making pastry.
0:39:33 > 0:39:36Just adds some drama to the occasion, doesn't it?
0:39:36 > 0:39:38Biblical pastry.
0:39:41 > 0:39:44'Creating perfect puff is a tricky enough challenge for the bakers.
0:39:44 > 0:39:47'But, true to form, Flora is pushing herself
0:39:47 > 0:39:49'by adding another element to her pastry.'
0:39:49 > 0:39:53I am just doing my second dough, which will be the chocolate one.
0:39:53 > 0:39:56- A chocolate one?- Ooh!- How are you incorporating the chocolate?
0:39:56 > 0:39:59- I've never seen her so excited! - Well, it is quite different.
0:39:59 > 0:40:00It is quite different.
0:40:00 > 0:40:04'Flora's chocolate puff pastry will be filled with chocolate ganache
0:40:04 > 0:40:06'and topped with hazelnut and praline.
0:40:06 > 0:40:10'Her savoury canapes will be filled with asparagus and Parma ham.'
0:40:10 > 0:40:12How does the chocolate react with the puff pastry
0:40:12 > 0:40:16- when you're baking it? - The cocoa powder can affect
0:40:16 > 0:40:19the actual puff but I've managed to get it to work twice,
0:40:19 > 0:40:23so I hope that it happens for me today.
0:40:29 > 0:40:33'Not only do Paul and Mary want to see light, layered pastry,
0:40:33 > 0:40:35'they also want fillings that are flavoursome
0:40:35 > 0:40:38'and transform the vol-au-vents into the perfect canape.'
0:40:40 > 0:40:43I'm sort of doing a his'n'hers vol-au-vent.
0:40:43 > 0:40:44So, one for my wife.
0:40:44 > 0:40:47I asked what she'd like in the vol-au-vent
0:40:47 > 0:40:49and she wanted smoked trout and horseradish,
0:40:49 > 0:40:51and then I worked out what I was going to have,
0:40:51 > 0:40:55and I was going to have...almost like a full English breakfast vol-au-vent.
0:40:55 > 0:40:58'Mat's full English vol-au-vents will contain sausage and bacon,
0:40:58 > 0:41:00'and be topped with a quail's egg.'
0:41:00 > 0:41:03It's a fancy sort of dinner party vol-au-vent,
0:41:03 > 0:41:06and then one just from a caff. That's the look I'm going for.
0:41:06 > 0:41:09'While Mat opts for traditional British flavours,
0:41:09 > 0:41:12'Nadiya is drawing on her Bengali roots to impress.'
0:41:12 > 0:41:16So, I am doing a Bengali korma vol-au-vent
0:41:16 > 0:41:18with a poached quail's egg on top,
0:41:18 > 0:41:21and I'm doing a cod and clementine vol-au-vent.
0:41:21 > 0:41:23- Cod and clementine?- Yeah.
0:41:25 > 0:41:28'Nadiya's cod recipe will use the peel of two small clementines,
0:41:28 > 0:41:31'while her Bengali chicken korma is spiced with cardamom, cinnamon,
0:41:31 > 0:41:33'star anise and cloves.'
0:41:33 > 0:41:35What made you choose these?
0:41:35 > 0:41:38These are my mum and my grandma's recipes.
0:41:38 > 0:41:39When my mum was little,
0:41:39 > 0:41:43my mum would eat the clementines and my grandma would keep the peel,
0:41:43 > 0:41:45wondering what she could possibly do with it,
0:41:45 > 0:41:47and that is what she came up with.
0:41:47 > 0:41:49And that is an unbelievably - for me, anyway,
0:41:49 > 0:41:53and I hope you guys like it - but it is such an amazing combination.
0:41:53 > 0:41:56'Like Nadiya, Alvin's also using his childhood memories
0:41:56 > 0:41:59'as inspiration for one of his vol-au-vents' fillings.'
0:41:59 > 0:42:02Chicken a la king is obviously an American dish,
0:42:02 > 0:42:03and being in the Philippines,
0:42:03 > 0:42:07we sort of get this recipe from them, so I grew up with it.
0:42:07 > 0:42:10It brings back memories - Mum making it in a big case and stuff,
0:42:10 > 0:42:12so it's quite good.
0:42:12 > 0:42:15'Alvin's other vol-au-vents will be his version of salmon en croute,
0:42:15 > 0:42:18'using smoked salmon, creme fraiche and dill.'
0:42:19 > 0:42:22There's a lot going on in there to get into that small vol-au-vent,
0:42:22 > 0:42:25- isn't it?- Yes, I'm not going to put everything in,
0:42:25 > 0:42:26but I made some for me later.
0:42:26 > 0:42:28I'm going to be standing very close to you
0:42:28 > 0:42:31because I know there's going to be an awful lot left over.
0:42:31 > 0:42:34- Thank you, Alvin.- Thank you.
0:42:34 > 0:42:36'The fillings are a key part of this challenge,
0:42:36 > 0:42:40'so Tamal's chosen a recipe that has been close to his heart for years.'
0:42:40 > 0:42:42This is basically inspired by a sandwich that I had
0:42:42 > 0:42:45a few years ago. It was top two sandwiches of my life.
0:42:45 > 0:42:47It was a pork sandwich and they fried the meat with the fennel
0:42:47 > 0:42:50and the rosemary, and I think about that sandwich quite a lot.
0:42:50 > 0:42:52'Tamal's pulled pork vol-au-vents
0:42:52 > 0:42:54'will be matched in flavour by his second filling,
0:42:54 > 0:42:57'which will be spicy chicken and coriander.'
0:43:01 > 0:43:03It's definitely got chilli in it!
0:43:05 > 0:43:06OK, bakers, you're halfway through
0:43:06 > 0:43:08your three-and-three-quarter-hour challenge,
0:43:08 > 0:43:14which means you've got one hour, 52 and a half minutes remaining.
0:43:14 > 0:43:18It's looking good. I can see the butter lamination inside, so...
0:43:18 > 0:43:20What you don't want to see is butter being in there,
0:43:20 > 0:43:24because it means it hasn't amalgamated with the dough.
0:43:24 > 0:43:27That's not a good thing for puff.
0:43:27 > 0:43:29Look at my butter. Why is it so lumpy?
0:43:32 > 0:43:36- My butter looks a bit mottled, like it's chunks.- Yeah, so's mine.
0:43:36 > 0:43:38Because I've tried to get it to cool quickly,
0:43:38 > 0:43:40the butter's just frozen so fast,
0:43:40 > 0:43:43when I've gone to roll it, it's just broken up into pieces.
0:43:45 > 0:43:49- There's quite a lot of, um...- Lumps?
0:43:49 > 0:43:51- It's a bit like a cellulite-y thigh. - It is.
0:43:51 > 0:43:53Nadiya's has gone the same.
0:43:53 > 0:43:55Um...I don't know, it's all right.
0:43:55 > 0:43:57Are you feeling the presh with the puff?
0:43:57 > 0:44:00This isn't ideal but, yeah, I think I'll be all right.
0:44:00 > 0:44:02That's what they're getting now, anyway.
0:44:02 > 0:44:03I haven't got time to start again.
0:44:05 > 0:44:08I'm making a second batch. I just need it to work.
0:44:09 > 0:44:12There's time, there's always time.
0:44:12 > 0:44:14'Once the bakers have got their hard-earned layers,
0:44:14 > 0:44:16'they need to keep them.'
0:44:16 > 0:44:18So, this cutting is very important.
0:44:18 > 0:44:20The crucial bit to it, I think, really.
0:44:20 > 0:44:22If I sort of cut like that, then grease it,
0:44:22 > 0:44:23the butter will lock the sides
0:44:23 > 0:44:25and then it will not rise above me.
0:44:25 > 0:44:28It's those little things, I think, that if you focus on it,
0:44:28 > 0:44:30you'll be rewarded in the end.
0:44:30 > 0:44:3314, 15.
0:44:33 > 0:44:36I'm under pressure because we're running out of time
0:44:36 > 0:44:38and they're not even in the oven yet, let alone filled.
0:44:40 > 0:44:42OK, bakers, you've got an hour to go
0:44:42 > 0:44:45before the vol-au-vents buffet will be served.
0:44:45 > 0:44:48One hour before the vol-au-vents buffet will be served.
0:44:48 > 0:44:50Thanking you.
0:44:50 > 0:44:55I am rushing, so I need to just stop and just calm down
0:44:55 > 0:44:59and just do this, because I will just mess it up otherwise.
0:45:01 > 0:45:02Ah, this is so fiddly.
0:45:10 > 0:45:12I'm all right at the moment, yeah.
0:45:12 > 0:45:14I'm just sort of trucking on, you know what I mean? It's, um...
0:45:14 > 0:45:17I'd prefer they came out of this - the cutter - a little bit easier.
0:45:21 > 0:45:24I'm putting a sheet of silicone on top of all the vol-au-vents.
0:45:24 > 0:45:28This just helps them to rise evenly.
0:45:29 > 0:45:30These are going in.
0:45:40 > 0:45:42I'll just put the wire rack on top.
0:45:42 > 0:45:44The idea is to stop them rising too far.
0:45:45 > 0:45:47If they rise that far, I'll be jolly happy.
0:45:47 > 0:45:51Anyway, that's 20 in, so that's good. I'm on the way.
0:45:51 > 0:45:53NADIYA GROANS
0:45:56 > 0:45:59'Mary and Paul will want to see a perfect batch of vol-au-vents
0:45:59 > 0:46:03'from each baker - well-risen, uniform and vertical.'
0:46:03 > 0:46:05They're not going straight, which I knew they would
0:46:05 > 0:46:08because I've had to rush it. Which is not good.
0:46:08 > 0:46:09Melting.
0:46:11 > 0:46:13I didn't chill them before I put them in
0:46:13 > 0:46:15because I'm running out of time.
0:46:29 > 0:46:31Well, there's some vol-au-vents.
0:46:31 > 0:46:33Oh, my God.
0:46:33 > 0:46:35- They look all right?- They're perfect.
0:46:45 > 0:46:48This is disaster. This is not good.
0:46:48 > 0:46:51Look at Mat's. Like straight soldiers.
0:46:51 > 0:46:54Mine look like they've been drinking.
0:46:54 > 0:46:56I've now got to take out 48 middles, though.
0:46:56 > 0:46:58One.
0:46:58 > 0:47:00Two.
0:47:00 > 0:47:01I'll keep you up to date, yeah?
0:47:01 > 0:47:06My pastry's just melting away in the oven. It's not rising very much.
0:47:06 > 0:47:08Oh, it's not looking very good.
0:47:11 > 0:47:14OK, bakers, 15 minutes left
0:47:14 > 0:47:17before Puff Daddy comes to judge.
0:47:17 > 0:47:21I've still got to rebake the breakfast ones. Oh, that's not good.
0:47:21 > 0:47:24- I've still got lots to do.- They're not straight but I'd rather have
0:47:24 > 0:47:26something on there, filled, than nothing at all.
0:47:26 > 0:47:28I've got so many piping bags on the go.
0:47:28 > 0:47:31I need to make sure I'm putting the right one in.
0:47:34 > 0:47:38- Nadiya, my love?- Yes? - Just a thought.- Yeah?
0:47:38 > 0:47:43Worth trying to put some filling, even if it's just on there,
0:47:43 > 0:47:47- just so you've got something to show. - I cannot do 48 in five minutes.
0:47:47 > 0:47:49OK, well, do as many as you can in five minutes.
0:47:49 > 0:47:53Right, going in with a finger. This is ridiculous!
0:48:00 > 0:48:01It's a bit black, isn't it?
0:48:03 > 0:48:06Terrible. That's how they're looking.
0:48:06 > 0:48:08It's hard to pick, they're all so hideously deformed.
0:48:10 > 0:48:11Come on, come on, come on.
0:48:13 > 0:48:15Better hide the ugly one, eh?
0:48:15 > 0:48:18I'm going to give them everything I said I would, just deconstructed.
0:48:36 > 0:48:39OK, bakers, the Showstopper has been stoppered.
0:48:40 > 0:48:42Vol-au-vents at the end of the bench.
0:49:05 > 0:49:07They look amazing.
0:49:07 > 0:49:10The puff, the height that you've got from it, the lamination,
0:49:10 > 0:49:12the shape, the bake.
0:49:13 > 0:49:16It all looks fantastic and great size as well.
0:49:21 > 0:49:22- Flavours are gorgeous.- Good.
0:49:22 > 0:49:24Well thought out, actually, and well baked.
0:49:24 > 0:49:27And I promise you, the egg yolk is beautifully runny,
0:49:27 > 0:49:30it's dripping down my hand.
0:49:30 > 0:49:31Delicious.
0:49:31 > 0:49:35The horseradish with the smoked trout, the blend is beautiful.
0:49:35 > 0:49:39They're delicate, they're really good, strong flavours.
0:49:39 > 0:49:41You've done two excellent vol-au-vents.
0:49:41 > 0:49:44- Well done.- Thank you very much. - Thank you.
0:49:48 > 0:49:51- They look a little bit under-baked. - It looks anaemic.- Mm-hm.
0:49:51 > 0:49:55- You've got the layers there, but they're a bit tilted.- Yes.
0:49:56 > 0:49:59You can see right down the bottom, it's raw.
0:50:01 > 0:50:03Right, let's check the sweet one.
0:50:05 > 0:50:08- The flavours are coming through. - It's a lovely creme pat.
0:50:08 > 0:50:11- They just look hideous. - Yes, I agree there, yeah.
0:50:17 > 0:50:20Your savoury ones look a picture.
0:50:24 > 0:50:26Those are very delicious.
0:50:26 > 0:50:30I don't think you've got the rise of your pastry.
0:50:30 > 0:50:35- They're little bit heavy.- But it's neat and the filling is beautiful.
0:50:35 > 0:50:39- Right.- The chocolate ones, they've risen in the beautiful flakes.
0:50:44 > 0:50:46Quite dense again for a puff pastry, the chocolate,
0:50:46 > 0:50:50but the flavour is stunning. It's even better than the savoury.
0:50:50 > 0:50:54I think they're brilliant. You were exceptionally brave to do it.
0:50:54 > 0:50:57- Thank you.- And we haven't got any extra things stuck on the side.
0:50:57 > 0:50:58Well done.
0:51:06 > 0:51:08They are a bit of a mess, aren't they?
0:51:08 > 0:51:11They do look a little bit pale, bit topsy-turvy, but well filled.
0:51:11 > 0:51:14Let's have a look at this one.
0:51:17 > 0:51:21Quite a good bake underneath, look. It's a lovely flavour.
0:51:21 > 0:51:23As a canape, I think it really works.
0:51:23 > 0:51:25That coriander chicken is delicious.
0:51:25 > 0:51:27Next one is pulled pork.
0:51:27 > 0:51:29The filling is delicious.
0:51:29 > 0:51:33- I thought it was going to be dry, it wasn't dry.- Two fantastic flavours.
0:51:33 > 0:51:36They taste good, they don't look too good.
0:51:45 > 0:51:48They are a bit irregular. I didn't expect that.
0:51:48 > 0:51:50Most of them have risen fairly straight.
0:51:50 > 0:51:53They're a little squat in size.
0:51:53 > 0:51:56The mushroom ones look a little bit over-baked.
0:51:56 > 0:51:58Truffle oil with the mushrooms, though, is delicious.
0:51:58 > 0:52:00The filling is very good.
0:52:00 > 0:52:02But the scallop and the ink look interesting.
0:52:02 > 0:52:06I ran out of time, so didn't get a chance to garnish them,
0:52:06 > 0:52:09- so they look a little, um... - Look plain.- Look a bit black. Mmm.
0:52:09 > 0:52:14- I think the black ink with that is... It's not good.- No, OK.
0:52:14 > 0:52:17They're all very neat, but that's not Ian, really.
0:52:17 > 0:52:19We haven't got your style.
0:52:29 > 0:52:31- Oh, dear.- Yeah.
0:52:31 > 0:52:34I'm sorry, they weren't obviously supposed to be presented like that.
0:52:34 > 0:52:37Is this the pastry you made initially or is it the second lot?
0:52:37 > 0:52:40- It was my second lot.- This is why you ran out of time.- Yeah.
0:52:40 > 0:52:43And once you run out of time, to try
0:52:43 > 0:52:45and laminate a dough when the butter is trying to melt
0:52:45 > 0:52:49and you try to rush it and bring it out and then the butter just leaves
0:52:49 > 0:52:52the pastry, which is why you end up with these massive gaps.
0:52:52 > 0:52:55It's very sad that it has all toppled over and so forth.
0:52:55 > 0:52:57You've got wonderful layers there.
0:52:57 > 0:53:02- The pastry was properly made, but you needed to chill it.- But...
0:53:03 > 0:53:05..the fillings look fascinating.
0:53:09 > 0:53:11It's so annoying.
0:53:11 > 0:53:15The cod and the clementine together, that is stunning.
0:53:15 > 0:53:19- The korma...- I'm not, as you know, a very spicy person
0:53:19 > 0:53:23- and it really is absolutely scrumptious.- It tastes amazing.
0:53:23 > 0:53:26And I was a bit worried, thinking, "Would you have that cold
0:53:26 > 0:53:29- "in a canape?" But, actually, yeah, you would.- It's lovely.
0:53:29 > 0:53:32And we can see that you can make the puff pastry,
0:53:32 > 0:53:33because the layers are there.
0:53:33 > 0:53:37- It just... It didn't get chilled in time.- Thank you very much.
0:53:44 > 0:53:47Overall, they don't look too bad.
0:53:47 > 0:53:51They look lovely and colourful, those. And these are well garnished.
0:53:51 > 0:53:53But they look quite raw here in the middle.
0:53:53 > 0:53:56Did you notice that on a few of them when they were coming out?
0:53:56 > 0:53:58Er, to be honest, no, I did not.
0:54:01 > 0:54:05- Goes back to dough when I push it. - Yeah. Oh, sorry.
0:54:06 > 0:54:08That is a shame.
0:54:09 > 0:54:12I like that filling. I've tried that filling before.
0:54:12 > 0:54:14- The flavour's good. - The filling is delicious.
0:54:14 > 0:54:17I think your pastry is better baked on this one.
0:54:17 > 0:54:20- I'm not getting much flavour throughout that.- Sorry.
0:54:20 > 0:54:23But I'd say the flavour on that is delicious.
0:54:23 > 0:54:25Thank you. Thank you. Sorry about that.
0:54:35 > 0:54:37BIRDSONG
0:54:40 > 0:54:43I actually think one of the stars of today was Mat.
0:54:43 > 0:54:45I mean, look at them, they're perfect
0:54:45 > 0:54:47and the flavours were stunning
0:54:47 > 0:54:49and he even got his yolk runny too.
0:54:49 > 0:54:53What a relief that Flora just made what she was asked to make.
0:54:53 > 0:54:56Who's had chocolate puff pastry before?
0:54:56 > 0:54:58But she had confidence in it and it worked.
0:54:58 > 0:55:01Mary and I have got a few ideas for Star Baker,
0:55:01 > 0:55:04but I think when it comes to the person who has to go,
0:55:04 > 0:55:05I think it is between two.
0:55:05 > 0:55:08And I think we have to sit down and try and figure out
0:55:08 > 0:55:13over the three challenges, who has baked the better.
0:55:13 > 0:55:17Did Alvin do enough to save himself?
0:55:25 > 0:55:29Well done, bakers. Who knew that puff could be so tough?
0:55:29 > 0:55:32So, I've got the very nice job this week -
0:55:32 > 0:55:37Star Baker goes to somebody whose vol-au-vents today
0:55:37 > 0:55:41are as tall and proud as the baker himself.
0:55:41 > 0:55:44Mat, you are this week's Star Baker. Well done.
0:55:46 > 0:55:47Thank you.
0:55:51 > 0:55:54I've drawn the short cheese straw.
0:55:56 > 0:56:00With great regret, the person who is leaving us this week...
0:56:03 > 0:56:04..is Alvin.
0:56:06 > 0:56:07Alvin, you cherub.
0:56:10 > 0:56:13Being in the tent, it taught me how to be resilient.
0:56:13 > 0:56:17I feel like I'm leaving the tent a better man, a different man.
0:56:17 > 0:56:18- Well done, mate.- Thank you, sir.
0:56:18 > 0:56:21'It was unfortunate that Alvin had to go,'
0:56:21 > 0:56:23but the Showstopper to save him really had to be fantastic
0:56:23 > 0:56:25and it just wasn't good enough.
0:56:25 > 0:56:28Nadiya, who's also in the drop zone,
0:56:28 > 0:56:32but the flavours were honestly some of the best stuff I've ever had.
0:56:32 > 0:56:34I can't believe I made it through.
0:56:34 > 0:56:35I thought I was going home.
0:56:35 > 0:56:39I am so grateful that I'm here. I'm so grateful.
0:56:40 > 0:56:41Yes!
0:56:41 > 0:56:43'Mat has improved beyond belief.'
0:56:43 > 0:56:47His Showstopper was really stunning.
0:56:47 > 0:56:48It's great, innit?
0:56:48 > 0:56:51The biggest surprise is Mary Berry double-punched me
0:56:51 > 0:56:53in the stomach when she congratulated me!
0:56:53 > 0:56:54That's a surprise.
0:56:55 > 0:56:56Little bit winded.
0:56:58 > 0:57:02Next time - the tent turns Victorian...
0:57:02 > 0:57:04Oh, my God.
0:57:04 > 0:57:07..as the remaining six bake recipes from the past...
0:57:07 > 0:57:09I've filled it too much.
0:57:09 > 0:57:11..go overboard with decoration...
0:57:11 > 0:57:13Queen Victoria would be proud.
0:57:13 > 0:57:14Agh!
0:57:14 > 0:57:16..and get to grips with old-fashioned techniques...
0:57:16 > 0:57:18I mean, it can't be that hard, right? It's a cake.
0:57:18 > 0:57:21'..which turn even the tent's toughest to jelly.'
0:57:21 > 0:57:25Don't let a fondant tennis court be the end of you.
0:57:25 > 0:57:27HE EXHALES