0:00:02 > 0:00:04- That cloud's shaped like a bagel. - That one's like a Schichttorte.
0:00:04 > 0:00:07- There's a baguette.- Couple of cobs. - Mate, we're obsessed.
0:00:07 > 0:00:10- Welcome... BOTH:- To The Great British Bake Off.
0:00:10 > 0:00:12- BOTH:- Brioche.
0:00:12 > 0:00:15Last time, a tennis cake tantrum...
0:00:17 > 0:00:20..and a cracked Charlotte Russe...
0:00:20 > 0:00:21- It's split.- Split, is it?
0:00:21 > 0:00:24..meant a fond farewell to Mat.
0:00:24 > 0:00:27Ohh! I'm going to miss you.
0:00:27 > 0:00:30- But Tamal's game-changing game pie...- Really well done.
0:00:30 > 0:00:31Oh, the handshake!
0:00:31 > 0:00:35..and barnstorming Bavarois made him a first-time Star Baker.
0:00:38 > 0:00:40Now, it's the quarterfinal...
0:00:40 > 0:00:42I can only taste fear in my mouth right now.
0:00:42 > 0:00:47- ..and only five bakers remain. - I feel like we're a herd of gazelles.
0:00:47 > 0:00:50Mary and Paul are the lions. And they're hungry - for bakers!
0:00:50 > 0:00:51To survive the cull,
0:00:51 > 0:00:53they'll have to give it their all in the Signature...
0:00:53 > 0:00:55Ahhh!
0:00:56 > 0:00:58..strive for Technical perfection...
0:00:58 > 0:01:01I did actually see this in Mary Berry's recipe book.
0:01:01 > 0:01:03I thought, well, I'm not going to make that - that's really fiddly!
0:01:03 > 0:01:07..and build a Showstopper of a choux pastry tower.
0:01:07 > 0:01:08Ow!
0:01:08 > 0:01:12- Who will stand strong?- I think you've done a cracking job on that.
0:01:12 > 0:01:15And who will topple under the pressure?
0:01:15 > 0:01:18Oh, I'm too nervous for construction!
0:01:45 > 0:01:47- I've got a real treat for you. - Oh, great!
0:01:47 > 0:01:50- Tasty, beautiful, unmistakably French.- Is it Thierry Henri?
0:01:50 > 0:01:52No! He's still safe in my basement.
0:01:52 > 0:01:54- No, it's Patisserie Week.- Oh.
0:01:57 > 0:01:59Star Baker, that felt pretty good,
0:01:59 > 0:02:02but we're back again and the nerves are back.
0:02:04 > 0:02:06Quarterfinals - big deal! Yeah.
0:02:06 > 0:02:08Anything with the word final in it
0:02:08 > 0:02:11is a bit daunting, isn't it?
0:02:11 > 0:02:13Five of us left. There's a lot less places to hide
0:02:13 > 0:02:15now and a lot less room for error.
0:02:15 > 0:02:18I feel very fallible, oh, yeah.
0:02:19 > 0:02:21I think it's all or nothing, now.
0:02:21 > 0:02:23You have to deliver or you're out.
0:02:29 > 0:02:30Good morning, bakers.
0:02:30 > 0:02:33The following Signature Challenge has been assessed
0:02:33 > 0:02:35by the double entendre police and I'm delighted to inform you
0:02:35 > 0:02:39that this morning, Paul and Mary would love you to make cream horns.
0:02:39 > 0:02:42And there's nothing fun to say about that whatsoever.
0:02:42 > 0:02:44A cream horn is very simply a spiral of pastry
0:02:44 > 0:02:45with some cream in the middle.
0:02:45 > 0:02:48Mary and Paul would like you to make two different flavours,
0:02:48 > 0:02:5012 of each flavour,
0:02:50 > 0:02:53equalling 24 horns in total.
0:02:53 > 0:02:56You can use rough, puff or flaky pastry.
0:02:56 > 0:02:59You've got three and a half hours, bakers - on your marks...
0:02:59 > 0:03:02- Horn away.- BOTH:- Bake.
0:03:07 > 0:03:10I feel like I'm getting flashbacks from all of last week.
0:03:11 > 0:03:15I, um... I have to get some puff pastry out, whatever kind it is!
0:03:17 > 0:03:21Compared to the vol-au-vents, these cream horns are relatively easy.
0:03:21 > 0:03:24You know, there's not much that can go wrong with them.
0:03:29 > 0:03:31- PAUL:- I actually think a cream horn is quite difficult to do.
0:03:31 > 0:03:35I prefer to go down the full puff pastry route, and that'll create
0:03:35 > 0:03:38great layers of dough, butter, dough, butter, dough,
0:03:38 > 0:03:39so when you bake it,
0:03:39 > 0:03:43the moisture from the butter infuses into the dough, it pulls away
0:03:43 > 0:03:46to create steam and that's where you get the flakes in the puff pastry.
0:03:47 > 0:03:52It's very important that you fill the horn right to the bottom
0:03:52 > 0:03:55so that you enjoy it to the last mouthful.
0:03:55 > 0:03:58To get perfect ones, it does need great skill.
0:03:59 > 0:04:01I'm making rough puff pastry.
0:04:01 > 0:04:03It's very tasty, you still get that buttery texture
0:04:03 > 0:04:05and lightness of the puff pastry,
0:04:05 > 0:04:08it's just a quicker method of doing it.
0:04:08 > 0:04:12Kind of as the name suggests, you just roughly throw it together.
0:04:12 > 0:04:15The rough puff, it controls the shape a little bit better.
0:04:15 > 0:04:17That's the only reason why I chose it.
0:04:20 > 0:04:23Flora is... She's doing full puff pastry.
0:04:23 > 0:04:24She's quite clever like that.
0:04:24 > 0:04:25You haven't seen it yet, Ian.
0:04:25 > 0:04:27You really haven't seen it yet!
0:04:27 > 0:04:31Flora's not alone in opting to make full puff.
0:04:31 > 0:04:33- Good morning, Tamal.- Hiya. - Your puff pastry,
0:04:33 > 0:04:36what're you doing for that one - rough puff or full?
0:04:36 > 0:04:38- I'm doing full puff. - What flours are you using?
0:04:38 > 0:04:40- Just using plain flour. - JUST plain?- Yes.
0:04:42 > 0:04:46- What would you have done, Paul? - Mixed it with strong.- OK.
0:04:46 > 0:04:49It's worked out all right for me.
0:04:49 > 0:04:52Tamal's use of plain flour may not have impressed Paul,
0:04:52 > 0:04:55but he's hoping his fillings of lime mascarpone
0:04:55 > 0:04:58and malt and honeycomb cream will deliver on taste.
0:04:58 > 0:05:00It'll be good to see what yours turn out like.
0:05:00 > 0:05:03You're getting him full of confidence.
0:05:03 > 0:05:04We all have our preferences.
0:05:04 > 0:05:07Stop, listen - just...
0:05:07 > 0:05:08- Eyes down.- Block it out.
0:05:08 > 0:05:11You're like a racehorse - blinkers. Yeah?
0:05:11 > 0:05:14Ian is not content with doing one flavour of rough puff -
0:05:14 > 0:05:16he's making two.
0:05:16 > 0:05:20Apparently, using cocoa and pastry, things can go wrong.
0:05:20 > 0:05:23I don't know what those problems are.
0:05:23 > 0:05:26I've cooked this a couple of times at home now and it's been fine.
0:05:27 > 0:05:30Inspired by classic cake flavours,
0:05:30 > 0:05:32Ian's creating a Mont Blanc horn with a chestnut cream filling
0:05:32 > 0:05:36and a Black Forest Gateau horn containing cherries
0:05:36 > 0:05:38and kirsch, a kind of fruit brandy.
0:05:39 > 0:05:42The Black Forest Gateau one, it's going to be sort of stripy,
0:05:42 > 0:05:44both normal and chocolate.
0:05:44 > 0:05:48- Did you find it was more subdued, the chocolate one? For rise?- Um...
0:05:48 > 0:05:51- It seemed to be about the same.- OK.
0:05:51 > 0:05:55I am going to put this in the fridge for 15 minutes.
0:05:57 > 0:06:02I'm just starting my lemon curd. I'm just conscious I need to get on with
0:06:02 > 0:06:06as much stuff in between doing the laminations of the dough as possible.
0:06:08 > 0:06:11One of them is coffee and vanilla swirl
0:06:11 > 0:06:15and the other one is a brulee banana mixed in with the cream.
0:06:15 > 0:06:19- Bananas and custard... - Go lovely!- It's just...- Heaven!
0:06:19 > 0:06:22That was like a big treat for me on a Sunday.
0:06:22 > 0:06:24The flavours are going to be perfect.
0:06:24 > 0:06:27Paul's bananas seem to have the seal of approval.
0:06:27 > 0:06:31He's confident his coffee creme pat horn will also be a winner.
0:06:31 > 0:06:33Anything that you think could go wrong?
0:06:33 > 0:06:36Maybe the consistency of the creme patisserie -
0:06:36 > 0:06:37I need a lot more firmer to pipe,
0:06:37 > 0:06:39because I'll pipe them as a swirl.
0:06:39 > 0:06:41How are you going to obtain a thicker creme pat?
0:06:41 > 0:06:45- I've added a bit more cornstarch and put a bit more egg yolk in it.- OK.
0:06:45 > 0:06:48Nice banana-coloured shirt, as well, Paul. You look good.
0:06:48 > 0:06:50It's all in the mix.
0:06:50 > 0:06:52Paul is using classic, tried-and-tested flavours.
0:06:54 > 0:06:56As ever, Flora is going a little more avant-garde.
0:06:56 > 0:07:02I am making peach, lemon and thyme cream horns and butterscotch
0:07:02 > 0:07:06- and smoked almond.- You've chosen unusual flavours, haven't you?
0:07:07 > 0:07:09Flora is also getting arty with her toppings,
0:07:09 > 0:07:12which include caramel wafers and tuile cigars.
0:07:12 > 0:07:14I'm going for the ice cream look,
0:07:14 > 0:07:18- so they'll all sit upright on top.- Oh, right.
0:07:18 > 0:07:21I used ice cream cones covered in tinfoil at home.
0:07:21 > 0:07:25- When Madonna makes cream horns, she simply uses her bra.- Why not?
0:07:25 > 0:07:29- If you've got one of those conical bras...- You go for it.
0:07:29 > 0:07:33'Flora's not the only one taking a risk with her flavours.'
0:07:33 > 0:07:36So I'm doing rose, pistachio and white chocolate cream horns.
0:07:36 > 0:07:39It's interesting. It's such a dangerous flavour, rose.
0:07:39 > 0:07:40You can overdo it so easily.
0:07:41 > 0:07:45Nadiya's hoping that rose syrup mixed with mascarpone and whipped cream
0:07:45 > 0:07:49will provide the perfect balance for her floral-flavoured horn.
0:07:49 > 0:07:52I don't want to do another week and not produce pastry.
0:07:52 > 0:07:54It would be nice to have some puff pastry.
0:07:54 > 0:07:58- Now, if things DO go wrong, don't lose your rag.- No.
0:07:58 > 0:08:01- Bear with it and just show us what you've got.- (Quarterfinal, Nadiya.)
0:08:01 > 0:08:04- It is.- No pressure. - No pressure at all. Thank you.
0:08:10 > 0:08:12It's weird how quiet it is.
0:08:12 > 0:08:15I feel like we're a herd of gazelles that's being
0:08:15 > 0:08:17picked off one by one by lions.
0:08:17 > 0:08:19Mary and Paul are the lions.
0:08:19 > 0:08:21And they're hungry - for bakers!
0:08:21 > 0:08:25It's important not to overwork the pastry.
0:08:25 > 0:08:28So I'm doing four turns in my pastry.
0:08:29 > 0:08:31Doing too many turns will weigh down the layers,
0:08:31 > 0:08:35resulting in a closer texture and create a dense pastry.
0:08:35 > 0:08:38So I think I'm going to try and do six, maybe nine.
0:08:39 > 0:08:42Paul was saying he would have used a bit of strong flour,
0:08:42 > 0:08:46because it holds its shape a bit better.
0:08:46 > 0:08:48But I'm not having any breakages so far,
0:08:48 > 0:08:49so I think mine is working OK.
0:08:57 > 0:09:00Starting is the pain.
0:09:00 > 0:09:02No, no, no, no, no.
0:09:03 > 0:09:06The bakers must get the correct amount of overlap
0:09:06 > 0:09:08on their pastry spirals.
0:09:08 > 0:09:11Too much, and the pastry will be thick and won't cook through.
0:09:11 > 0:09:14Not enough and the horns will separate when baked.
0:09:15 > 0:09:17The biggest problem is inconsistency between them -
0:09:17 > 0:09:20I roll them up on the cones, they all look identical, to the point
0:09:20 > 0:09:23where I was taking pictures of them before they go in the oven.
0:09:23 > 0:09:25They come out and they look like they're different sizes,
0:09:25 > 0:09:27some have unravelled, some haven't...
0:09:27 > 0:09:29Which is really frustrating.
0:09:29 > 0:09:32Flora has decided not to shape her horns.
0:09:32 > 0:09:36Instead, she's preparing a wafer dough for her tuile decorations.
0:09:36 > 0:09:38I just thought I'd get the tuiles done first.
0:09:38 > 0:09:40I'm trying to do as many toppings
0:09:40 > 0:09:42that looked like ice cream as possible.
0:09:45 > 0:09:47I'm hunting for the perfect almond.
0:09:49 > 0:09:51We're getting there. Finally a few really lovely flaked almonds.
0:09:58 > 0:10:01I am a bit concerned, just because I'm just watching everybody
0:10:01 > 0:10:03do what we're supposed to be doing,
0:10:03 > 0:10:07ie cream horns and I don't want to start doing the pastry when I've
0:10:07 > 0:10:10still got these in the oven, because they'll just go over instantly.
0:10:12 > 0:10:15One tiny little tray of flaked almonds(!)
0:10:17 > 0:10:18One, two, three, four, five, six,
0:10:18 > 0:10:21seven, eight, nine, ten, eleven, twelve. Fine.
0:10:21 > 0:10:25Whether rough or full puff, the pastry must be kept cold.
0:10:25 > 0:10:29If not, the butter will melt and it won't produce its classic flake.
0:10:29 > 0:10:32- What's going on here, what're you making?- Some tuile cigars.
0:10:32 > 0:10:35You know the bit when we asked you to do the Challenge?
0:10:35 > 0:10:37The Challenge bit, the main bit? Like, the THING, the horn bit.
0:10:37 > 0:10:40- The cream horns?- Have you started that?- Yes.
0:10:40 > 0:10:43My pastry's ready, I just need to shape it, which...
0:10:43 > 0:10:46You could shape that instead of shaping the cigars.
0:10:46 > 0:10:47I could, couldn't I?
0:10:47 > 0:10:51I didn't do that and I'm not quite sure why at this moment in time.
0:10:52 > 0:10:55I've just put the cream horns in for 12 minutes.
0:10:55 > 0:10:58I will only really know when they bake whether they are OK.
0:11:11 > 0:11:13They are leaking a little bit.
0:11:15 > 0:11:17I am panicking a little bit.
0:11:19 > 0:11:22Paul said don't lose your rag, so that's what I'm going to do.
0:11:22 > 0:11:24I'm going to not lose my rag.
0:11:33 > 0:11:37You have one hour on your rough puff pastry protuberances.
0:11:37 > 0:11:40They're puffing up. They look OK.
0:11:40 > 0:11:43A little bit of butter always melts from the puff pastry anyway.
0:11:47 > 0:11:49They're not...perfect.
0:11:52 > 0:11:54Once the cream's in it, it'll hold them together.
0:11:56 > 0:12:00- Cream horns!- Are we horns up, Nadiya?- Is that what we're doing?
0:12:00 > 0:12:01We're horns up.
0:12:02 > 0:12:04They look all right.
0:12:05 > 0:12:09With 24 horns to make, they're being baked in batches.
0:12:09 > 0:12:11I'll just get these in.
0:12:12 > 0:12:16A bit behind scheduling, it's probably fair to say.
0:12:17 > 0:12:18Really thick creme pat.
0:12:18 > 0:12:21That's what I'm looking for and it'll cool down
0:12:21 > 0:12:23and thicken up more in the fridge.
0:12:23 > 0:12:27Not exactly a perfect creation, unfortunately.
0:12:30 > 0:12:33I'm not using the rose water, I'm just using rose syrup.
0:12:35 > 0:12:36I don't want them to be too strong.
0:12:41 > 0:12:45OK, bakers - just 15 minutes till you give Paul the horn.
0:12:45 > 0:12:47So let's say you've got...
0:12:47 > 0:12:5030 seconds per horn?
0:12:50 > 0:12:51- Yeah.- For fill-age.
0:12:51 > 0:12:54- Is that going to be all right? - That'll have to be, won't it?
0:12:54 > 0:12:58- Still one set in.- They need to cool. - Got to get out and cool them, yeah.
0:13:00 > 0:13:02They look like a right dog's dinner.
0:13:03 > 0:13:06I've probably made about 200 cream horns.
0:13:07 > 0:13:09If you ask me, do I like cream horns...
0:13:11 > 0:13:12..I will tell you no.
0:13:13 > 0:13:16We're going to have a little bit of kirsch in there.
0:13:17 > 0:13:21No, I can only taste fear in my mouth right now!
0:13:21 > 0:13:22Just a bit more kirsch.
0:13:23 > 0:13:28It's maybe not quite as set. It was given another two hours.
0:13:29 > 0:13:31Ahhh!
0:13:34 > 0:13:35It's thick, all right.
0:13:39 > 0:13:42I think I just need to accept that they may not be perfect.
0:13:52 > 0:13:54Oh, no!
0:14:00 > 0:14:04I think I'm going to freeze this, just to stop them...
0:14:05 > 0:14:06Ah!
0:14:06 > 0:14:07I need another freezer.
0:14:09 > 0:14:11Ah!
0:14:12 > 0:14:15- Paul? Are you needing it?- No. Go, go.
0:14:28 > 0:14:31- Ian, are you all right, mate?- No!
0:14:35 > 0:14:39OK, bakers - mourn the horn, in a minute, it's gawn! One minute.
0:14:50 > 0:14:52OK, bakers - that's it, time's up.
0:14:52 > 0:14:57Please move your horns to the ends of your benches.
0:15:03 > 0:15:08Paul and Mary are expecting 24 perfectly baked cream horns,
0:15:08 > 0:15:11with a filling that reaches all the way down to the bottom.
0:15:16 > 0:15:18I think they look very, very good.
0:15:18 > 0:15:21They're all the same size, you've finished them nicely.
0:15:21 > 0:15:24- Which pastry did you use? - I used a rough puff.
0:15:24 > 0:15:26Start on the top one, which is the rose.
0:15:29 > 0:15:31Nice flake.
0:15:31 > 0:15:33It's nicely baked all the way through -
0:15:33 > 0:15:35you can see all the layers in it, as well.
0:15:35 > 0:15:38To get that flake on the rough puff pastry - excellent.
0:15:38 > 0:15:42You've got the mixture right down to the bottom, and that's tricky.
0:15:44 > 0:15:49Beautiful, buttery pastry, with that hint of rose inside, as well -
0:15:49 > 0:15:52which works, but it's quite delicate.
0:15:52 > 0:15:53This is the mocha, isn't it?
0:15:53 > 0:15:54That is, yeah.
0:15:57 > 0:16:01The flavour is quite something. It's a cracker, well done.
0:16:01 > 0:16:02It's an exemplary horn.
0:16:10 > 0:16:15You've got the actual twisting of the pastry so even on every single one.
0:16:15 > 0:16:19- Mm.- The pastry looks baked, the filling looks attractive.
0:16:19 > 0:16:21I'm dying to taste it, really.
0:16:21 > 0:16:24I think I will try it with the banana one first.
0:16:28 > 0:16:31- Pastry's good. - The banana's not strong enough!
0:16:31 > 0:16:32- Really?- No!
0:16:32 > 0:16:34Angry baby Paul.
0:16:34 > 0:16:37It's so light - it needs to be pungent, you know?
0:16:37 > 0:16:38Real kick to it.
0:16:38 > 0:16:39Quite annoying.
0:16:39 > 0:16:42- I really wanted that banana and custard thing, you know?- Oh, right.
0:16:42 > 0:16:44So, what's in here? Creme patissiere.
0:16:44 > 0:16:46Creme patisserie, and it's coffee and vanilla.
0:16:46 > 0:16:48Where is it?
0:16:48 > 0:16:50No filling in the bottom of that one.
0:16:50 > 0:16:51- Did you pipe that in?- I did, yeah.
0:16:51 > 0:16:53You didn't need to thicken it up as much as that.
0:16:53 > 0:16:55Better have a banana for lunch.
0:16:55 > 0:16:58You've built me up, then, Paul, and just kicked me back.
0:17:04 > 0:17:07They're very difficult to do with a full puff.
0:17:07 > 0:17:09You can see this is puff pastry.
0:17:09 > 0:17:13You've managed to get that flakiness without strong flour.
0:17:13 > 0:17:16They're a beautiful even colour, and that's good.
0:17:16 > 0:17:19- So, this is the lime and mascarpone.- Yep.
0:17:21 > 0:17:25You can see all the layers of the puff pastry going down -
0:17:25 > 0:17:26and crispy.
0:17:29 > 0:17:32Not too complicated, and a good flavour.
0:17:34 > 0:17:37I can taste the malt.
0:17:37 > 0:17:39Very unusual to choose these, and they go.
0:17:39 > 0:17:42I think you've done a cracking job on that.
0:17:42 > 0:17:43Really have.
0:17:52 > 0:17:56There is an issue at the bottom, where it's been pouring out.
0:17:56 > 0:17:57I think they're great fun.
0:17:57 > 0:18:00It's a very nice idea to stand them all up,
0:18:00 > 0:18:01but it hasn't done you any good.
0:18:01 > 0:18:03We'll start with the peach.
0:18:03 > 0:18:04Which pastry did you choose?
0:18:04 > 0:18:07I did full puff.
0:18:07 > 0:18:10It's not flaky enough. It's almost shortcrust-like.
0:18:10 > 0:18:12- Do you understand? - I rolled it really fine.
0:18:12 > 0:18:14I thought that was what I was supposed to do!
0:18:17 > 0:18:20Could do with a little bit more peach - or have I missed it?
0:18:20 > 0:18:22I'm going to pinch over here.
0:18:23 > 0:18:27That's absolutely delicious, but it's run straight to the bottom.
0:18:29 > 0:18:32I think you attempt too many things.
0:18:32 > 0:18:35One should remember, it's cream horns,
0:18:35 > 0:18:38- and not spend too much time on the extras.- Sorry.
0:18:49 > 0:18:51You were being very ambitious -
0:18:51 > 0:18:55but very difficult to get two different pastries two bind.
0:18:55 > 0:18:58The plain rough puff and the chocolate just haven't bonded.
0:18:58 > 0:19:00There's lots of issues with the chocolate.
0:19:00 > 0:19:02Right, we'll take one, a decent one.
0:19:05 > 0:19:09This is not cutting through like crisp pastry.
0:19:11 > 0:19:12That's raw inside,
0:19:12 > 0:19:15and the chocolate one looks quite raw, as well.
0:19:15 > 0:19:16Yeah.
0:19:20 > 0:19:22- The cherry liqueur...- Yeah, mm-hm.
0:19:22 > 0:19:25- Far too much. It dominates everything.- Mm.
0:19:25 > 0:19:27The flavour is strong.
0:19:30 > 0:19:32- FLORA:- I'm completely gutted.
0:19:32 > 0:19:35You can't make rookie mistakes in the quarterfinal.
0:19:35 > 0:19:37Tick.
0:19:37 > 0:19:40I really needed to get some pastry out.
0:19:40 > 0:19:42I'm so pleased, I can't tell you how pleased I am
0:19:42 > 0:19:44to have been able to do that today.
0:19:44 > 0:19:47The pastry was much more tricky than I thought it would be.
0:19:47 > 0:19:49I really got it wrong.
0:19:54 > 0:19:56The work of a patissiere, or pastry chef,
0:19:56 > 0:19:58is seen by many to be the pinnacle of the baking profession -
0:19:58 > 0:20:02and yet, some of their delicacies have extremely humble origins.
0:20:03 > 0:20:06In late 18th-century France in the city of Nancy,
0:20:06 > 0:20:10a group of nuns sought to profit from their patisserie prowess
0:20:10 > 0:20:13by selling small almond biscuits known as macarons.
0:20:13 > 0:20:15They were dubbed the Macaron Sisters,
0:20:15 > 0:20:17and their bakes became legendary.
0:20:18 > 0:20:21Patissiere Nicolas Genot makes his macarons
0:20:21 > 0:20:24to the nuns' original recipe.
0:20:24 > 0:20:26This is the first time in 30 years
0:20:26 > 0:20:28that I'm actually going to use my modern languages degree.
0:20:28 > 0:20:30Please don't judge me - ne me jugez pas.
0:20:30 > 0:20:31IN FRENCH:
0:20:41 > 0:20:45The exact formula for the nuns' recipe is a closely-guarded secret,
0:20:45 > 0:20:49and Nicolas is the only baker on the planet who knows it.
0:21:05 > 0:21:07The macarons' popularity grew,
0:21:07 > 0:21:11and in 1930, an enterprising Parisian baker named Pierre Desfontaines
0:21:11 > 0:21:14spotted their potential.
0:21:14 > 0:21:19Smothering the bottom biscuit in glorious ganache, he then took...
0:21:19 > 0:21:21SHE GASPS ..another biscuit,
0:21:21 > 0:21:24added it on top, double-decker stylee,
0:21:24 > 0:21:27and there, the filled macaron as we know and love it,
0:21:27 > 0:21:28was born.
0:21:28 > 0:21:31Sounds like my kind of baker.
0:21:31 > 0:21:32Mm!
0:21:34 > 0:21:35Bit too small, though.
0:21:35 > 0:21:38I think we might need just to try another one.
0:21:41 > 0:21:43For Patisserie Week's Technical Challenge,
0:21:43 > 0:21:46the bakers will have to tackle another French classic.
0:21:47 > 0:21:51Quarterfinalists, what lies beneath the gingham?
0:21:51 > 0:21:55As usual, Mary and Paul, you won't be in the tent for this little bit.
0:21:55 > 0:21:59It is one of Mary's recipes, however - Mary, any pearls of wisdom?
0:21:59 > 0:22:02They should be sheer perfection.
0:22:02 > 0:22:06The sort of thing that you would find in a patisserie window.
0:22:06 > 0:22:07MEL: Off you go, Mary and Paul.
0:22:07 > 0:22:09See you in a little while.
0:22:09 > 0:22:16So, we would like you to make nine identical mokatines, OK?
0:22:16 > 0:22:19These are delicate squares of sponge,
0:22:19 > 0:22:22and they're covered in buttercream and a coffee icing.
0:22:22 > 0:22:24- You know, mokatines. You've got two hours.- Thank you.
0:22:24 > 0:22:26- On your marks...- Get set...
0:22:26 > 0:22:28- BOTH:- ..and bake!
0:22:32 > 0:22:33What?!
0:22:33 > 0:22:36The bakers have been given just the ingredients,
0:22:36 > 0:22:39and a pared-down version of the recipe.
0:22:39 > 0:22:42I did actually see this in Mary Berry's recipe book.
0:22:42 > 0:22:44Did I read it? No.
0:22:44 > 0:22:46I thought, "Well, I'm not going to make that. That's really fiddly."
0:22:46 > 0:22:47Didn't read it.
0:22:47 > 0:22:50No, I haven't heard of mokatines before, no.
0:22:50 > 0:22:52So, a bit at a loss with this, really.
0:22:54 > 0:22:57First of all, they've got to make a true genoise,
0:22:57 > 0:23:00and the raising agents are purely the eggs, that are whisked.
0:23:00 > 0:23:02Got buttercream in the middle, hasn't it?
0:23:02 > 0:23:04- So, if I cut this down there... - It has.
0:23:04 > 0:23:06..each layer's exactly the same.
0:23:06 > 0:23:08It's all about precision.
0:23:08 > 0:23:12The fondant icing has got to be just the right consistency
0:23:12 > 0:23:14to make a pool in the middle.
0:23:14 > 0:23:16Too much, it'll run down the side.
0:23:16 > 0:23:18Too little and it won't reach the edges.
0:23:18 > 0:23:22I think we've brought the patisserie into the Bake Off tent,
0:23:22 > 0:23:23and I think that's a great challenge.
0:23:23 > 0:23:26Let's hope that they do something as perfect as those.
0:23:30 > 0:23:33So, the first line is, make a genoise sponge.
0:23:33 > 0:23:34Helpful(!)
0:23:34 > 0:23:38The genoise is a light, delicate sponge that's tricky to get right,
0:23:38 > 0:23:41as it contains no chemical raising agent.
0:23:41 > 0:23:44So, the rise in it comes from whisking the eggs and the sugar
0:23:44 > 0:23:48until they've increased in volume.
0:23:50 > 0:23:52No, I haven't made genoise before, actually.
0:23:52 > 0:23:54That's one thing I haven't made.
0:23:54 > 0:23:56Should have done, but I haven't.
0:23:56 > 0:23:59So whipping up the eggs, putting some air into it.
0:23:59 > 0:24:01Hopefully that's how it's meant to be done,
0:24:01 > 0:24:02but, again, I'm not too sure.
0:24:02 > 0:24:04I made a genoise last week.
0:24:04 > 0:24:06So I know how to make a genoise sponge.
0:24:06 > 0:24:09It's really important to get the egg really light.
0:24:09 > 0:24:10Really not too sure.
0:24:10 > 0:24:13It is a bit of guesswork on this, really.
0:24:13 > 0:24:15I don't think this is going to go well for me, I think.
0:24:15 > 0:24:18I don't feel like I'm very good at making cake.
0:24:18 > 0:24:22It's like - well, that's a bit of a fundamental flaw, I would say,
0:24:22 > 0:24:25but, you know - somehow I've managed to get away with it so far.
0:24:26 > 0:24:28You do the number eight in the eggs,
0:24:28 > 0:24:33and then if it sits there for more than three seconds then it's ready.
0:24:35 > 0:24:38Really don't know what I'm doing here.
0:24:38 > 0:24:41Everyone seems to be warming their butter up.
0:24:41 > 0:24:45Of all the sponges not to have made, it would be genoise, wouldn't it?
0:24:45 > 0:24:48I'm just folding the flour into my eggs,
0:24:48 > 0:24:52and trying not to lose too much of the air.
0:24:55 > 0:24:56I'm just going to make a sponge -
0:24:56 > 0:24:59I mean, whether it's the right one, I really don't know.
0:25:09 > 0:25:10I think that's OK.
0:25:13 > 0:25:15Completely wrong. I know it is.
0:25:15 > 0:25:16Cos it's not proper genoise.
0:25:19 > 0:25:23They've not specified a baking time. Predictable of them.
0:25:23 > 0:25:26I think it's going to need a good half an hour, at least.
0:25:30 > 0:25:33Good - so, hopefully nothing goes wrong with the sponge.
0:25:33 > 0:25:37Definitely going to jinx it with that, aren't I?
0:25:37 > 0:25:40The heat from the oven will cause the air in the cake mix to expand,
0:25:40 > 0:25:42giving the genoise its rise.
0:25:42 > 0:25:44Just bake at 160 degrees.
0:25:45 > 0:25:48If the bakers haven't incorporated enough air,
0:25:48 > 0:25:51their sponge won't get the perfect height that Mary's looking for.
0:25:54 > 0:25:57- A sponge is in. - Does it look genoise?
0:25:57 > 0:25:58Er...
0:25:58 > 0:25:59No.
0:25:59 > 0:26:02No, it's going to be a sponge of some description,
0:26:02 > 0:26:04but it's not going to be what I want it to be,
0:26:04 > 0:26:06which is gutting. But never mind.
0:26:06 > 0:26:08You never know.
0:26:08 > 0:26:11We've had some pretty interesting turnarounds on Bake Off before,
0:26:11 > 0:26:13and this might be one of them.
0:26:14 > 0:26:16There's an hour and 20 minutes remaining.
0:26:22 > 0:26:24It's a guessing game today.
0:26:24 > 0:26:26A few minutes more.
0:26:29 > 0:26:30I think that's OK.
0:26:30 > 0:26:32Damn it, Ian, yours looks good.
0:26:32 > 0:26:34Dare I say it,
0:26:34 > 0:26:35I think I've cooked a cake.
0:26:35 > 0:26:37I think it's all right.
0:26:48 > 0:26:51Mine is looking not very good.
0:26:51 > 0:26:55I'm glad it's getting lots of decoration and things on top,
0:26:55 > 0:26:56to sort of neaten it up a bit.
0:26:59 > 0:27:03Which is the nearest exit out of the room? That's what I'm thinking!
0:27:16 > 0:27:18It's raw.
0:27:23 > 0:27:24HE SIGHS
0:27:26 > 0:27:28Don't know what I'm going to do.
0:27:30 > 0:27:33Mary's mokatines require three different types of icing -
0:27:33 > 0:27:36a fondant topping, a piped creme au beurre mocha
0:27:36 > 0:27:39and a coffee buttercream for the centre.
0:27:39 > 0:27:42Very light sponge - this is tough.
0:27:43 > 0:27:45We'll do that again.
0:27:45 > 0:27:49With an hour to go, Paul's having to make another cake from scratch.
0:27:50 > 0:27:53Is it geno-easy? Or geno-difficult?
0:27:53 > 0:27:55FLORA LAUGHS
0:27:55 > 0:27:57- Very good strained laugh. - Good, strong.
0:27:59 > 0:28:01IAN: I've been weighing out the icing,
0:28:01 > 0:28:04making sure there's exactly the same amount in each square.
0:28:04 > 0:28:07I'm going all out to win the Technical.
0:28:13 > 0:28:15- TAMAL:- My sponge is so under-risen.
0:28:15 > 0:28:18Maybe mine will go in the window of a French patisserie
0:28:18 > 0:28:19that's maybe a bit down on its luck -
0:28:19 > 0:28:22they've been through some tough times, but...
0:28:22 > 0:28:24plucky little guys, they keep on going.
0:28:27 > 0:28:30- So, the other one's in? - The other one's in, it's...
0:28:30 > 0:28:32- At this stage of the game, it's very difficult.- It is, yeah.
0:28:32 > 0:28:34Sometimes the Technical Challenges
0:28:34 > 0:28:36do just say really glib things like "make a cake".
0:28:36 > 0:28:38I've always said, it's one of those - you mess it up,
0:28:38 > 0:28:42it's so close to the end, now, that's game over, really.
0:28:44 > 0:28:47Coating the sides of the cakes with buttercream,
0:28:47 > 0:28:49and dipping them in the nuts.
0:28:49 > 0:28:52This is so fiddly, it's unbelievable.
0:29:02 > 0:29:04Flat, that's how it's looking.
0:29:04 > 0:29:06Same as before.
0:29:11 > 0:29:14- That's it.- It's cooked, it's cooked, mate - come on, let's be positive.
0:29:14 > 0:29:16It's hardly light and fluffy!
0:29:18 > 0:29:22(Just put a lot of icing on it, and a lot of nuts.)
0:29:24 > 0:29:29Bakers, time to start your screams - just 15 minutes on your mokatines!
0:29:30 > 0:29:31Nowhere near enough.
0:29:31 > 0:29:32Um....
0:29:32 > 0:29:34Cutting it fine.
0:29:34 > 0:29:36Pipe tiny rosettes, yeah.
0:29:38 > 0:29:41It is looking like the picture that I saw in the book,
0:29:41 > 0:29:42which is bizarre!
0:29:43 > 0:29:46It could all rest on the placing of the icing.
0:29:48 > 0:29:50- FLORA:- God, they're such a mess.
0:29:54 > 0:29:56Coat them in the almond nibs.
0:29:58 > 0:30:00Flood the icing across the top of each cake.
0:30:00 > 0:30:02HE SIGHS
0:30:02 > 0:30:03- TAMAL:- Never made a fondant icing.
0:30:03 > 0:30:05Oh...
0:30:05 > 0:30:06Is it meant to look...?
0:30:07 > 0:30:11Mary's recipe doesn't say how to make the fondant icing,
0:30:11 > 0:30:13but it needs to be just the right consistency
0:30:13 > 0:30:15to pour on top of the sponge and set in time.
0:30:18 > 0:30:20Ooh...
0:30:24 > 0:30:26Wow, why is it so stringy?
0:30:26 > 0:30:28I need to freeze that, pronto.
0:30:31 > 0:30:36I think this is probably the worst day of baking to date.
0:30:39 > 0:30:41I'll never give up, I never give up.
0:30:41 > 0:30:43Throw my dolly out the pram a couple of times,
0:30:43 > 0:30:44but I never give up!
0:30:52 > 0:30:55Right, bakers, one minute.
0:30:55 > 0:30:59- Tamal!- What?- Less than a minute, now - come along.- OK.
0:30:59 > 0:31:02- Can you give me a second?- No, Tamal.
0:31:02 > 0:31:03Argh!
0:31:03 > 0:31:05It's now 40-something seconds.
0:31:05 > 0:31:06Why won't it pipe?!
0:31:14 > 0:31:15Oh, that's so bad.
0:31:17 > 0:31:18OK, bakers, that's time,
0:31:18 > 0:31:21so if you'd like to bring your bakes up to the gingham altar
0:31:21 > 0:31:23and pop them behind the photo of yourself, thank you.
0:31:36 > 0:31:39MARY: So, bakers, what are looking for?
0:31:39 > 0:31:44Well-risen genoise, creme au beurre piped beautifully,
0:31:44 > 0:31:46and a good flow of icing in the middle.
0:31:46 > 0:31:48- PAUL:- Start on this one.
0:31:48 > 0:31:50- The fondant icing should be shiny... - Yeah.
0:31:50 > 0:31:52..and a little bit more runny.
0:31:52 > 0:31:54The piping is not good.
0:31:55 > 0:31:57We have got filling in the middle, yeah.
0:31:57 > 0:32:00It's about equal to the sponge.
0:32:00 > 0:32:02Yes - it's a well-risen sponge.
0:32:04 > 0:32:07- It's a very good flavour.- OK.
0:32:07 > 0:32:10Moving on to the next one - these look all round much, much neater.
0:32:10 > 0:32:12The pipe work is very good.
0:32:12 > 0:32:13Good bit of height, don't you think?
0:32:13 > 0:32:15Yep, very good.
0:32:15 > 0:32:16Let's have a look.
0:32:16 > 0:32:18Good layer, as well, in the middle.
0:32:23 > 0:32:26- Really very nice indeed.- Yeah. - Good genoise.
0:32:26 > 0:32:28- Well done, that's good. - Yeah, nice and light.
0:32:28 > 0:32:33- Right.- Here we have a genoise that hasn't risen very well.
0:32:33 > 0:32:36- Yeah, it's quite flat, that, isn't it?- It's flat.
0:32:36 > 0:32:37Let's have a look.
0:32:37 > 0:32:40Oh, dear, it's solid when you cut into it.
0:32:40 > 0:32:41Icing hasn't set.
0:32:42 > 0:32:44It's almost raw.
0:32:47 > 0:32:49It's like rubber.
0:32:49 > 0:32:52Good flavour of coffee from the icings.
0:32:52 > 0:32:54And that's it, really.
0:32:55 > 0:32:57What happened with the icing here?
0:32:59 > 0:33:04- On...- There's been icing halfway up - nothing on the bottom, there.
0:33:04 > 0:33:06The fondant icing is too runny.
0:33:06 > 0:33:08The way that they've cut the sponge,
0:33:08 > 0:33:10you've got a really thick layer at the bottom,
0:33:10 > 0:33:12and a very thin layer at the top.
0:33:12 > 0:33:16- But the bottom layer looks as though it's a good genoise.- Mm.
0:33:17 > 0:33:19Mm, it is a good genoise.
0:33:19 > 0:33:21Right.
0:33:21 > 0:33:24The creme au beurre has been done in a shell pattern,
0:33:24 > 0:33:28and perhaps sometimes we've got a few little rosettes -
0:33:28 > 0:33:29but we did ask for rosettes.
0:33:29 > 0:33:31The resistance on that sponge...
0:33:33 > 0:33:36Even though the icing on this one hasn't set,
0:33:36 > 0:33:40it has not soaked too much into the genoise.
0:33:40 > 0:33:43I think the genoise was slightly over-baked, as well, actually,
0:33:43 > 0:33:45which is why you've got that tension breaking into it.
0:33:48 > 0:33:49Mary and Paul must now decide
0:33:49 > 0:33:52which baker has achieved the perfect mokatine.
0:33:57 > 0:33:58In fifth place...
0:34:00 > 0:34:07This genoise is very thin, and the icing has run off the top.
0:34:07 > 0:34:09In fourth place is this one.
0:34:09 > 0:34:10Tamal.
0:34:10 > 0:34:14It was the overall bleeding of the icing on top of the top sponge.
0:34:14 > 0:34:15And in third place...
0:34:15 > 0:34:21The top is very runny. We asked for rosettes and we got shells.
0:34:21 > 0:34:24In second place is this one.
0:34:24 > 0:34:27The genoise was fantastic. Well done.
0:34:27 > 0:34:29And in first place...
0:34:29 > 0:34:30What a joy!
0:34:30 > 0:34:32APPLAUSE
0:34:33 > 0:34:37Very neat piping, good icing,
0:34:37 > 0:34:40good height to your sponge - well done.
0:34:40 > 0:34:41Thank you.
0:34:43 > 0:34:45Technicals don't feel like my Achilles heel any more.
0:34:45 > 0:34:48It's almost like - I feel like I'm having an out of body experience -
0:34:48 > 0:34:50I feel like I didn't even do any of that,
0:34:50 > 0:34:53I feel like, "I didn't do that - who gave you that first?"
0:34:54 > 0:34:58I'm pretty nervous about tomorrow, because today's been so average.
0:34:58 > 0:35:01I was really hoping that I could sort of up the ante.
0:35:01 > 0:35:03I thought that went very well.
0:35:03 > 0:35:05HE LAUGHS
0:35:05 > 0:35:07Weren't expecting that, were you?!
0:35:10 > 0:35:12No, that was a complete disaster.
0:35:12 > 0:35:15Still got one more to go tomorrow. Better just bake your heart out,
0:35:15 > 0:35:17and see what you can come up with.
0:35:22 > 0:35:27Just one challenge stands in the way of the bakers and the semifinal.
0:35:27 > 0:35:29Going into Showstopper day,
0:35:29 > 0:35:32there is certainly one person who's looking very, very strong.
0:35:32 > 0:35:33Nadiya.
0:35:33 > 0:35:37MARY: I mean, she was top in both of the challenges.
0:35:37 > 0:35:39And to dominate it in the quarterfinals the way she has done,
0:35:39 > 0:35:42first and first, that's never happened before.
0:35:42 > 0:35:44But on the other hand, the unflappable Paul -
0:35:44 > 0:35:46he's a good baker...
0:35:46 > 0:35:49And yet unable to make a genoise.
0:35:49 > 0:35:51He hadn't got that knowledge - and I'm amazed,
0:35:51 > 0:35:53because he has such skill.
0:35:53 > 0:35:55Flora, she's in a very precarious position
0:35:55 > 0:35:56if she has a bad day today.
0:35:56 > 0:35:59You can slip down coming into the quarterfinals,
0:35:59 > 0:36:01- I think the pressure gets to them. - Yeah.- Yes.
0:36:01 > 0:36:02I think they do struggle.
0:36:02 > 0:36:05We'll see what happens. Showstopper day - let it commence.
0:36:09 > 0:36:13Morning, all. Now, so far, your bakes have been dainty and petite -
0:36:13 > 0:36:15now we would like you to go large.
0:36:15 > 0:36:20Paul and Mary would like you to create a religieuse a l'ancienne.
0:36:20 > 0:36:24- Mm!- Now, this is a choux mountain
0:36:24 > 0:36:26in the shape of a nun.
0:36:26 > 0:36:30We want her to be at least three tiers of eclairs -
0:36:30 > 0:36:33we also would love her to be freestanding.
0:36:33 > 0:36:37- No dowelling, please...- No. - ..and decorated with buttercream.
0:36:37 > 0:36:41- You've got four hours on the clock - on your marks...- Get set...
0:36:41 > 0:36:42- BOTH:- ..bake!
0:36:45 > 0:36:46- PAUL:- I do need it to go well.
0:36:46 > 0:36:48It's a construction - that's what it comes down to,
0:36:48 > 0:36:50and obviously the flavour in there, as well,
0:36:50 > 0:36:53so there's a lot of elements to get right, on this. Not easy.
0:36:53 > 0:36:56The religieuse a l'ancienne is a tower of eclairs
0:36:56 > 0:36:58stacked on top of one another,
0:36:58 > 0:37:01each tier supported by a shortcrust pastry disc.
0:37:01 > 0:37:03I'm absolutely dreading this one.
0:37:03 > 0:37:05It's designed to be an eye-catching
0:37:05 > 0:37:07and impressive centrepiece to a party,
0:37:07 > 0:37:11which means it needs to stand for a number of hours without collapsing.
0:37:12 > 0:37:15The last practice I did for the whole thing
0:37:15 > 0:37:17looked beautiful for about five minutes,
0:37:17 > 0:37:20and then just made a gentle topple down.
0:37:21 > 0:37:24What we're looking for is a structural marvel
0:37:24 > 0:37:26being baked to perfection.
0:37:26 > 0:37:29Inside must be filled beautifully with the flavour of their choice -
0:37:29 > 0:37:31the flavour must come through.
0:37:31 > 0:37:35The eclairs have to be strong and crisp.
0:37:35 > 0:37:39If they're underbaked, haven't been dried out, they'll bend,
0:37:39 > 0:37:41which would be ghastly.
0:37:41 > 0:37:44It's the last chance for them to impress us
0:37:44 > 0:37:46to get through to the semifinals.
0:37:46 > 0:37:49All eclairs start with a choux pastry,
0:37:49 > 0:37:52which produces a light and airy bun.
0:37:52 > 0:37:53To succeed in this challenge,
0:37:53 > 0:37:57the bakers must find a way to reinforce their eclairs.
0:37:57 > 0:37:59- Morning, Tamal.- Hello, morning.
0:37:59 > 0:38:02What sort of flour have you used in your eclairs?
0:38:02 > 0:38:06- I'm using strong bread flour for my...- Do you approve of that?- Yeah.
0:38:06 > 0:38:08- So, it's structurally pretty sound. - Yeah.
0:38:08 > 0:38:09And what flavours are you having?
0:38:09 > 0:38:11I'm doing a mango and passion fruit creme pat.
0:38:11 > 0:38:13- A classic.- Yeah.
0:38:13 > 0:38:14You're playing safe!
0:38:15 > 0:38:19Tamal's also gone for a pistachio creme pat and raspberry filling.
0:38:19 > 0:38:21He's hoping his strong flour
0:38:21 > 0:38:24is another safe bet to keep his choux tower upright.
0:38:24 > 0:38:27I've done one full timed run, which was like a beginning thing,
0:38:27 > 0:38:29and I didn't do it in the time, but it all stood up.
0:38:29 > 0:38:33I've rewritten my method, and hopefully that will work.
0:38:33 > 0:38:38Like Tamal, Ian's also using passion fruit as one of his flavours.
0:38:38 > 0:38:42I'm calling it a nun with hidden passions.
0:38:42 > 0:38:44It'd be great if I could tell some exciting story
0:38:44 > 0:38:47about a nun with hidden passion I met on my travels somewhere,
0:38:47 > 0:38:50but, um... no, nothing as exotic as that.
0:38:51 > 0:38:53Ian's nun, on the other hand, IS exotic,
0:38:53 > 0:38:57with fillings of cardamom and coffee, and pistachio with vanilla.
0:38:57 > 0:38:59Hidden among these
0:38:59 > 0:39:02are eclairs containing a passion fruit creme pat.
0:39:02 > 0:39:03What flour are you using?
0:39:03 > 0:39:06I'm using very strong flour.
0:39:06 > 0:39:09- Very strong flour.- Very strong flour. I just need that rigidity.
0:39:09 > 0:39:11It's quite a rough thing - it can make it quite brittle
0:39:11 > 0:39:13at the same time as making it strong.
0:39:13 > 0:39:15- Mm-hm.- It depends how you bake it, really.
0:39:15 > 0:39:17You're quite a scientist, aren't you?
0:39:17 > 0:39:19- This is my kind of challenge. - I can see that!
0:39:19 > 0:39:21Kind of thinking through all the various elements of it.
0:39:21 > 0:39:23The ruler's out, it's all good.
0:39:23 > 0:39:24- Good luck, mate.- Thank you.
0:39:27 > 0:39:29I read somewhere, if, when you lift the choux,
0:39:29 > 0:39:32you get a good V on the spatula, like that,
0:39:32 > 0:39:34you've got enough egg in it.
0:39:34 > 0:39:37If it's too runny, then it'll make it balloon too much,
0:39:37 > 0:39:39so... And we don't want that.
0:39:41 > 0:39:42That's good.
0:39:43 > 0:39:45I'm using half plain and half strong flour.
0:39:45 > 0:39:48I've always found that just a little bit of strong flour
0:39:48 > 0:39:50helps to strengthen it a touch.
0:39:51 > 0:39:52For her fillings,
0:39:52 > 0:39:55Flora's chosen a coconut creme pat for one eclair.
0:39:55 > 0:39:59The other will contain vanilla creme pat with a lime and basil curd.
0:40:00 > 0:40:02How high do you think this will be?
0:40:02 > 0:40:04It's been around about there when I've done it at home.
0:40:04 > 0:40:08- A Dalek, essentially.- A Dallick? - Yes!- Yes, a Davros.
0:40:08 > 0:40:09- What's a Dallick?- A Dalek.
0:40:09 > 0:40:11- Oh, a Dalek! - From Doctor Who, a Dalek.
0:40:11 > 0:40:13- You're saying it in Gaelic. - Gaelic? A Gaelic Dalek?
0:40:13 > 0:40:14A Daelic.
0:40:17 > 0:40:18Unlike the others,
0:40:18 > 0:40:22Nadiya and Paul have chosen not to go with strong flour.
0:40:22 > 0:40:24- Morning!- Morning, Paul, morning, Mary.
0:40:24 > 0:40:27The flavours are going to be vanilla banana.
0:40:27 > 0:40:29- Banana?- Banana again!- Banana again.
0:40:29 > 0:40:31Is it going to be mega banana-ey?
0:40:31 > 0:40:34This is going to be banana-tasting, I guarantee.
0:40:34 > 0:40:37Paul's banana eclairs will be topped with a red cherry glaze.
0:40:37 > 0:40:41He's making a raspberry and basil filling for his other eclair,
0:40:41 > 0:40:43iced with a chocolate fondant.
0:40:43 > 0:40:44Everything under control -
0:40:44 > 0:40:46let's just hope we get that banana flavour.
0:40:46 > 0:40:47And make sure the creme pat doesn't curdle,
0:40:47 > 0:40:50- otherwise we'll have banana splits. - HE CHUCKLES
0:40:53 > 0:40:56I'm using a star nozzle to pipe,
0:40:56 > 0:40:59just to help with the construction of them.
0:40:59 > 0:41:02- IAN:- It's the corrugation that gives strength to the structure.
0:41:02 > 0:41:06I'm hoping that that principle extends to the eclair.
0:41:10 > 0:41:12- Morning, Nadiya.- Morning. - What flavours are you doing?
0:41:12 > 0:41:15I'm doing bubble gum and peppermint cream.
0:41:15 > 0:41:17How are you getting that bubble gum flavour?
0:41:17 > 0:41:19- Bubble gum essence.- Oh, this is going to take me right back.
0:41:19 > 0:41:21I absolutely love candy and sweets,
0:41:21 > 0:41:23and these are my two favourite flavours.
0:41:23 > 0:41:25It puts a smile on your face!
0:41:25 > 0:41:28- Yeah, it's quite nostalgic. - It puts a smile on your face.
0:41:28 > 0:41:31Nadiya's the only baker not using a fruit flavour
0:41:31 > 0:41:35in any of her fillings - instead, her candy-inspired choux buns
0:41:35 > 0:41:39will be topped with bubble gum icing and a peppermint fondant glaze.
0:41:39 > 0:41:42- Can't wait to try that bubble gum. - Thank you!
0:41:49 > 0:41:52All of the bakes today, they have to be slightly overdone, than under,
0:41:52 > 0:41:56because if they're under, you just run the risk of them becoming soft.
0:41:56 > 0:41:59Soft, in terms of construction, it's a no-go.
0:41:59 > 0:42:00Right...
0:42:00 > 0:42:02- IAN:- It's quite a juggling act.
0:42:02 > 0:42:04There's sort of the taste, the texture
0:42:04 > 0:42:06and the strength and the structure.
0:42:06 > 0:42:08And I don't want to have a pile of eclairs,
0:42:08 > 0:42:11I want to have tower of them.
0:42:20 > 0:42:24- FLORA:- I'm a bit concerned about the flavours and the fillings.
0:42:24 > 0:42:28The lime curd is probably what I would say I'm most concerned about.
0:42:28 > 0:42:30I haven't practised it with the creme pat.
0:42:35 > 0:42:37They will taste bananas today.
0:42:37 > 0:42:40A few extra for luck, going in there.
0:42:40 > 0:42:44Definitely going to give you a stronger flavour, blitzing it.
0:42:44 > 0:42:46Might even put banana essence in.
0:42:46 > 0:42:48Is that a risk?
0:42:48 > 0:42:50This is strong stuff, it really is.
0:42:51 > 0:42:54Having the fresh stuff's probably always better.
0:42:54 > 0:42:56Some quite nice, juicy passion fruit.
0:42:58 > 0:42:59This tastes like bubble gum.
0:43:01 > 0:43:03Oh, yeah.
0:43:05 > 0:43:07They're looking good. Yeah, I'm happy with that.
0:43:07 > 0:43:09Just going to turn the temperature right down now,
0:43:09 > 0:43:12and then put the spoon in the door,
0:43:12 > 0:43:14just to try and get all the moisture out.
0:43:17 > 0:43:18OK, bakers,
0:43:18 > 0:43:20the abbey bell is tolling,
0:43:20 > 0:43:25and it's saying two hours till your Sister Mary Eclairs
0:43:25 > 0:43:27needs to be back in the abbey.
0:43:30 > 0:43:31Pleased with them so far.
0:43:31 > 0:43:34They should make for quite sturdy construction.
0:43:34 > 0:43:36They're fine.
0:43:37 > 0:43:39I tap them, just to make sure that they're hollow,
0:43:39 > 0:43:42and to make sure that they're cooked all the way through,
0:43:42 > 0:43:44and they're not going to collapse.
0:43:44 > 0:43:47They feel strong, but light at the same time.
0:43:47 > 0:43:50- Well done, Paul!- So, it's... - It's gone well, hasn't it?
0:43:50 > 0:43:53- It's not over till it's over. - I know it's not over yet.
0:43:53 > 0:43:57- It's not over till it's over. - It's not over till the big nun sings.
0:43:57 > 0:43:59- TAMAL:- So, this is the shortcrust pastry
0:43:59 > 0:44:02that's going to make up the discs that go between the tiers for this.
0:44:02 > 0:44:06They've got a lot to carry on their little pastry shoulders.
0:44:06 > 0:44:08Big responsibility, guys!
0:44:18 > 0:44:19This your first nun?
0:44:19 > 0:44:22- No, she's my eighth nun. - Gosh, you get through 'em.
0:44:22 > 0:44:26- I've had a few nun disasters, some nun landslides.- OK.
0:44:26 > 0:44:28Some nun explosions.
0:44:28 > 0:44:30I'm just dreading construction.
0:44:33 > 0:44:35Is it bonne, or are we bricking it? ALARM BEEPS
0:44:35 > 0:44:38- Bricking it - yeah, exactly. - Bricking it.
0:44:38 > 0:44:40- I might put them on the back here. - OK.- Can you excuse me?
0:44:40 > 0:44:43- Yeah, no, absolutely fine.- Mm-hm.
0:44:43 > 0:44:44(Bricking it.)
0:44:47 > 0:44:49He bigger ones are starting to get soft.
0:44:49 > 0:44:52It's not what I wanted.
0:44:52 > 0:44:53Soft is not good.
0:44:56 > 0:44:58I can't taste which one's which of mine.
0:44:59 > 0:45:01That's coconut...
0:45:01 > 0:45:03I think.
0:45:03 > 0:45:04In just 40 minutes,
0:45:04 > 0:45:08Mary and Paul are expecting to see five choux pastry masterpieces...
0:45:08 > 0:45:11Agh! Time, time, time.
0:45:11 > 0:45:12..and with all the components now made,
0:45:12 > 0:45:18everything rests, quite literally, on the strength of the eclairs.
0:45:18 > 0:45:21Oh, I'm too nervous for construction!
0:45:22 > 0:45:26- NADIYA:- This is my glue, yeah. Sugar water and glucose.
0:45:26 > 0:45:28SHE SIGHS
0:45:28 > 0:45:30This one, it's just... Ooh!
0:45:30 > 0:45:33I'm not looking forward to this bit.
0:45:33 > 0:45:34I'm trying to avoid it!
0:45:49 > 0:45:50It's a serious nun.
0:45:52 > 0:45:54Oh, my hands are shaking now!
0:45:54 > 0:45:56Stop shaking, stop shaking.
0:45:57 > 0:45:59(Please hold, please hold.)
0:46:06 > 0:46:07Hey! Get back.
0:46:21 > 0:46:23Ow!
0:46:23 > 0:46:25So hot, it's unreal.
0:46:36 > 0:46:38Ooh!
0:46:38 > 0:46:39Come on.
0:46:40 > 0:46:44The sugar syrup is really crystallising.
0:46:44 > 0:46:4620 minutes to go.
0:46:47 > 0:46:49Keep going, keep going.
0:46:54 > 0:46:56- TAMAL:- This is my second batch of caramel.
0:46:56 > 0:46:58It's really frustrating, cos I was nearly there.
0:46:59 > 0:47:01Come on!
0:47:18 > 0:47:21- TAMAL:- I'm going to be so glad when this stupid nun thing is done!
0:47:30 > 0:47:32- PAUL:- Piping's not brilliant.
0:47:32 > 0:47:34How can I change that? How can I change that?
0:47:37 > 0:47:39Oh!
0:47:41 > 0:47:42Icing sugar everywhere!
0:47:49 > 0:47:51It'll stiffen up the icing sugar.
0:47:51 > 0:47:52Hopefully it's worked.
0:47:53 > 0:47:55Right, I don't want to make a HABIT of this, guys,
0:47:55 > 0:47:58but you've got one minute left. One minute.
0:48:04 > 0:48:05I'm nearly there.
0:48:10 > 0:48:12- PAUL:- No, no, don't do this to me.
0:48:18 > 0:48:21Please put your constructions at the end of your benches.
0:48:21 > 0:48:23Time is up.
0:48:23 > 0:48:25(That was so stressful!)
0:48:26 > 0:48:28It's up, and it's standing.
0:48:28 > 0:48:32The bakers have a two-hour lunch break before they're judged.
0:48:32 > 0:48:34Light steps, light steps.
0:48:34 > 0:48:37Their creations, if made correctly, should remain standing.
0:48:37 > 0:48:40But, with a place in the semifinal at steak,
0:48:40 > 0:48:42any collapse could be disastrous.
0:49:07 > 0:49:08Tamal, please bring up your nun.
0:49:21 > 0:49:23MARY: Well done, it's holding up.
0:49:23 > 0:49:25The piping is a little bit haphazard,
0:49:25 > 0:49:28but it's beautifully detailed.
0:49:28 > 0:49:31OK, we have raspberry and pistachio.
0:49:32 > 0:49:34I hope it's not overbaked.
0:49:37 > 0:49:38No, it's fine.
0:49:38 > 0:49:40The flavours are lovely. Sharp.
0:49:40 > 0:49:42In these sort of things, you really want something
0:49:42 > 0:49:45that's going to punch you between the teeth, and it does.
0:49:45 > 0:49:47Mango and passion fruit - hello.
0:49:47 > 0:49:48This SHOULD work.
0:49:49 > 0:49:50And it does.
0:49:50 > 0:49:52Quite difficult for these things to stand up, you know -
0:49:52 > 0:49:55- and you used strong flour, didn't you?- Yeah, strong flour,
0:49:55 > 0:49:58and I baked the eclairs longer than I would do normally.
0:49:58 > 0:50:00- I like it.- Well thought through.
0:50:00 > 0:50:02- Well done, Tamal.- Thank you.
0:50:12 > 0:50:13Here you go, Paul.
0:50:13 > 0:50:15Erm... It has collapsed, though.
0:50:15 > 0:50:17It's meant to stand up for some time.
0:50:17 > 0:50:20At the end of the day, something like this,
0:50:20 > 0:50:22would normally last three or four hours
0:50:22 > 0:50:25before it even went to a party to be broken into, you know?
0:50:25 > 0:50:28- The colours are fascinating. - You've got good piping on it.
0:50:28 > 0:50:31Trying the bubble gum, Mary?
0:50:31 > 0:50:32I will be brave.
0:50:32 > 0:50:35The choux pastry is actually nice and soft.
0:50:35 > 0:50:38It's got a lovely bake on it, actually, when you look underneath.
0:50:41 > 0:50:43That's bubble gum, isn't it?!
0:50:43 > 0:50:46That is potent and the icing's very good.
0:50:46 > 0:50:48I'm afraid it's not quite my favourite.
0:50:48 > 0:50:50Now, the green one is obviously the peppermint, OK.
0:50:56 > 0:50:58The actual cream inside's fine, and the choux bun is OK,
0:50:58 > 0:51:01but I just think the flavourings are slightly over the top.
0:51:01 > 0:51:06Good creme patissiere, good choux buns, almost stayed up -
0:51:06 > 0:51:08the two flavourings, both too strong for me.
0:51:18 > 0:51:19Paul, can I give you a hand?
0:51:19 > 0:51:20Yes, please, yeah.
0:51:31 > 0:51:35So, we know you had a problem, and it didn't hold up.
0:51:35 > 0:51:38- Obviously we can see they've collapsed.- Mm.
0:51:38 > 0:51:40The colour of the choux pastry looks good,
0:51:40 > 0:51:41but I think that's part of the problem.
0:51:41 > 0:51:44- It's so light... - Right.- ..that it can't support it.
0:51:44 > 0:51:48- The actual piping is a little bit haphazard.- Mm.
0:51:48 > 0:51:50But everything else I think's good.
0:51:50 > 0:51:51Very good, in fact.
0:51:51 > 0:51:54I think you've done the icing particularly well.
0:51:54 > 0:51:56You've got a high shine on it.
0:51:56 > 0:51:58This is a banana one, isn't it?
0:52:04 > 0:52:08- You put some banana extract in there. - I did put three extra drops in.
0:52:08 > 0:52:11Bit artificial, but the banana's coming through.
0:52:11 > 0:52:14It's OK. It's not going to blow your mind, but I think it's OK.
0:52:25 > 0:52:27I saw it going, and I lifted it -
0:52:27 > 0:52:30I was not confident in it staying any longer.
0:52:30 > 0:52:31The bake on them looks OK.
0:52:31 > 0:52:35You've got reasonable piping, they're all the same length.
0:52:37 > 0:52:39Is this one lime and basil?
0:52:39 > 0:52:41Not getting either.
0:52:42 > 0:52:43Are you sure you put it in?
0:52:43 > 0:52:46Yeah, I did about seven limes.
0:52:46 > 0:52:48Not coming through. Let's try this one.
0:52:51 > 0:52:54I get the creaminess of the white chocolate in that, but that's it.
0:52:54 > 0:52:55- No coconut either?- No.
0:52:57 > 0:52:59- Sorry.- Thank you very much, Flora. - Sorry.
0:53:07 > 0:53:08It's holding up.
0:53:08 > 0:53:12It would look fine for a celebration.
0:53:14 > 0:53:17The coffee is really lovely.
0:53:17 > 0:53:19- Coffee and cardamom.- Mm.
0:53:19 > 0:53:20- Really good.- Good!
0:53:20 > 0:53:23They enhance each other quite well. I never thought of that before.
0:53:23 > 0:53:26- Spot on. Nice and tart passion fruit.- Mm-hm.
0:53:26 > 0:53:28I was a bit worried, initially, about the choux buns,
0:53:28 > 0:53:31- but I don't think there's any other way around this.- No.
0:53:31 > 0:53:33You had to create something that was going to be stable...
0:53:33 > 0:53:35- Yeah.- ..and hold flavour.
0:53:36 > 0:53:37Very good.
0:53:43 > 0:53:45You pair of fiends.
0:53:45 > 0:53:48- This was a really difficult challenge, wasn't it?- Yeah.
0:53:48 > 0:53:49I think coming into this challenge
0:53:49 > 0:53:52we had four people that were potentially in trouble.
0:53:52 > 0:53:54- Tamal, Flora, Paul and Ian.- Yeah.
0:53:54 > 0:53:56Overall, Ian and Tamal have actually saved themselves.
0:53:56 > 0:53:59I think strong flour was always going to be the way forward,
0:53:59 > 0:54:01because it had more rigidity to hold up the weight that it did.
0:54:01 > 0:54:04And the flavours on both of those guys' were very good.
0:54:04 > 0:54:06- We had a bit of a flavour explosion...- Oh, dear.
0:54:06 > 0:54:07..in this corner here.
0:54:07 > 0:54:10Those two flavours - big mistake.
0:54:10 > 0:54:13Nadiya's bake was very good, the choux pastry was very good.
0:54:13 > 0:54:15Bearing in mind she'd raced ahead,
0:54:15 > 0:54:18and was all set for Star Baker, does this slightly change things?
0:54:18 > 0:54:23It doesn't really change it so much, because she's shown us other skills.
0:54:23 > 0:54:25It's a really difficult position for us,
0:54:25 > 0:54:28because what we've actually got to do is move someone
0:54:28 > 0:54:31we thought originally was going to be in trouble today,
0:54:31 > 0:54:32which was Tamal,
0:54:32 > 0:54:35into the possibility of being the Star Baker, along with Nadiya -
0:54:35 > 0:54:38and then Ian, I think, saved himself,
0:54:38 > 0:54:39so I think he's moved middle ground.
0:54:39 > 0:54:42On the other side of the coin, there, you've got Flora and Paul,
0:54:42 > 0:54:44who are in a bit of trouble.
0:54:44 > 0:54:48I was really disappointed in Flora's, because it should taste of lime.
0:54:48 > 0:54:50Paul's flavours are in abundance -
0:54:50 > 0:54:52but you only liked 50% of them, it's fair to say.
0:54:52 > 0:54:55You got the banana flavour, but it was a bit artificial.
0:54:55 > 0:54:57We're going to get together in a minute
0:54:57 > 0:54:59and have a full discussion about everything.
0:54:59 > 0:55:01- Let's put the kettle on, then. - We should, probably.
0:55:01 > 0:55:04- You might need something stronger. - Hip flask, Mary? Same as usual?
0:55:04 > 0:55:05Let's get on to that.
0:55:11 > 0:55:14Quarterfinalists, I'm as pleased as punch -
0:55:14 > 0:55:16I've got the really nice job, this week,
0:55:16 > 0:55:18of telling you who Star Baker is.
0:55:18 > 0:55:25Now, this person absolutely nailed it yesterday,
0:55:25 > 0:55:27and they provided us today
0:55:27 > 0:55:32with the most vivid, Day-Glo nun I've ever experienced in my life.
0:55:32 > 0:55:34This week's Star Baker goes to Miss Nadiya.
0:55:34 > 0:55:36APPLAUSE
0:55:36 > 0:55:37Well done.
0:55:41 > 0:55:47I'd like everybody to stay in this tent every single week...
0:55:47 > 0:55:49and it's with total personal sadness...
0:55:51 > 0:55:55..that I have to announce that leaving us today...
0:55:55 > 0:55:56is Paul.
0:55:56 > 0:55:59- That's fine. - What a champion dude you are, sir.
0:55:59 > 0:56:01Come on, guv'nor.
0:56:01 > 0:56:03That's OK.
0:56:03 > 0:56:04Ohh!
0:56:04 > 0:56:06Right from the beginning, I was in this to win it.
0:56:06 > 0:56:08I've had some real fantastic highs -
0:56:08 > 0:56:10- I've had some really bad lows! - HE CHUCKLES
0:56:10 > 0:56:13I've had some really bad bakes - but that's the nature of it,
0:56:13 > 0:56:16you're not going to come in here and just bake everything to perfection.
0:56:16 > 0:56:18Really gutted, mate.
0:56:18 > 0:56:19I knew it was me.
0:56:19 > 0:56:21That bullet had my name written on it -
0:56:21 > 0:56:24it was so, so not fair that Paul went.
0:56:24 > 0:56:26- Unlucky, buddy.- Cheers, Paul. - Unlucky, mate.
0:56:26 > 0:56:29MARY: This really wasn't Paul's weekend.
0:56:29 > 0:56:33His genoise didn't go too well - he should have known that.
0:56:33 > 0:56:34Paul was in a very difficult position
0:56:34 > 0:56:37coming into the Showstopper - he really had to blow our minds,
0:56:37 > 0:56:39and, unfortunately, he didn't do that,
0:56:39 > 0:56:41and that's why Paul had to go.
0:56:41 > 0:56:44I hope your taste buds recover. I'm so sorry!
0:56:44 > 0:56:49That means that I am coming back to participate in the semifinals!
0:56:49 > 0:56:50Yes!
0:56:50 > 0:56:53Nadiya won the first two challenges coming into today.
0:56:53 > 0:56:56She did let herself down on that Showstopper,
0:56:56 > 0:56:59but when we looked at the choux bun and the filling,
0:56:59 > 0:57:00they actually tasted fine.
0:57:00 > 0:57:05Nadiya was Star Baker because yesterday she had a fantastic day -
0:57:05 > 0:57:07top of both challenges.
0:57:07 > 0:57:11Today she made good eclairs, but, oh, those flavours weren't so good.
0:57:11 > 0:57:13I've had good fun, it's been brilliant.
0:57:13 > 0:57:14OK? You owe me a pint.
0:57:14 > 0:57:16I owe you such a big pint!
0:57:16 > 0:57:18Yeah, I'm going to make genoise again,
0:57:18 > 0:57:20and I'll make sure I know how to make the damn thing.
0:57:21 > 0:57:23Live to fight another day!
0:57:23 > 0:57:24Yay!
0:57:24 > 0:57:26I really didn't think that was going to happen
0:57:26 > 0:57:28after yesterday morning's dog's dinner.
0:57:28 > 0:57:30I'm so excited, I could streak down this river.
0:57:30 > 0:57:32Yeah, that's how excited I am.
0:57:34 > 0:57:36SHE SIGHS
0:57:36 > 0:57:39Next time, it's the semifinals...
0:57:39 > 0:57:41My hands are shaking.
0:57:41 > 0:57:44This is the least funny thing I've ever done.
0:57:44 > 0:57:46..and the bakers must get to grips with chocolate...
0:57:46 > 0:57:48Ian, there's chocolate in the microwave,
0:57:48 > 0:57:50chocolate on the hob, chocolate in the proving drawer.
0:57:50 > 0:57:53'They face a technical challenge that's out of the ordinary...'
0:57:53 > 0:57:55We're going to stagger your start times.
0:57:55 > 0:57:58'..and then show off with a centrepiece
0:57:58 > 0:58:00'that will earn them a place in the final.'
0:58:00 > 0:58:03Perhaps I was a little bit too ambitious on this one.
0:58:03 > 0:58:05Anyone got any free hands?
0:58:09 > 0:58:12There's nothing good coming out of that oven this afternoon.