0:00:02 > 0:00:04Four bakers remain, two boys, two girls,
0:00:04 > 0:00:05all ready to tackle the semifinal.
0:00:05 > 0:00:09- I'm semi-hysterical.- I'm semi-excited.- Let's get the semis on.
0:00:09 > 0:00:12- Welcome... BOTH:- ..to the Great British Bake Off.
0:00:12 > 0:00:16- Last week, the bakers tackled patisserie.- Why won't it pipe?
0:00:16 > 0:00:20Nadiya was awarded Star Baker for the second time.
0:00:20 > 0:00:22Well done.
0:00:22 > 0:00:26And despite Flora's underwhelming overembellishments...
0:00:26 > 0:00:29- I think you attempt too many things. - Sorry.
0:00:29 > 0:00:31..it was Paul whose problematic patisserie
0:00:31 > 0:00:34saw him leave the tent in the quarterfinals.
0:00:34 > 0:00:36- Unlucky, buddy.- Cheers, Paul.
0:00:36 > 0:00:37Now the four remaining bakers
0:00:37 > 0:00:41face a semifinal dedicated to the trickiest of ingredients.
0:00:41 > 0:00:45- Chocolate.- Nothing good coming out of that oven this afternoon.
0:00:45 > 0:00:47- And they're in for a shocking... - What?!
0:00:47 > 0:00:51- ...Bake Off first.- Will you remind me to breathe?- Never bake again.
0:00:52 > 0:00:56But who will prove they're worthy of a place in the final?
0:00:56 > 0:00:57Oh, God, they're really burnt.
0:01:00 > 0:01:03That was stressful. I'd sooner have another baby.
0:01:03 > 0:01:04I really would.
0:01:24 > 0:01:26AS FORREST GUMP: Life is like a box of chocolate.
0:01:26 > 0:01:29NORMAL VOICE: You never know what you're going to get.
0:01:29 > 0:01:30Chocolate?
0:01:30 > 0:01:32It's chocolate week.
0:01:33 > 0:01:37It's week nine, and out of the 12 bakers who started,
0:01:37 > 0:01:40only four have made it this far.
0:01:40 > 0:01:42With one Star Baker title to his name,
0:01:42 > 0:01:46Tamal has impressed with his creativity and stunning flavours...
0:01:46 > 0:01:49- That's fantastic.- Thank you. - Oh, the handshake!- Thank you.
0:01:49 > 0:01:51..but has struggled with his timings.
0:01:51 > 0:01:54- Tamal...- What?- Less than a minute now. Come along.- Grr!
0:01:54 > 0:01:57It would be amazing if I managed to complete a bake on time
0:01:57 > 0:01:59without the stress.
0:01:59 > 0:02:01It's not really my style, is it?
0:02:01 > 0:02:03Flora's bakes are always beautiful,
0:02:03 > 0:02:06but she has a tendency to stray from the brief
0:02:06 > 0:02:08and place style over substance.
0:02:08 > 0:02:12Just forget about the amaretti. It doesn't add anything to it.
0:02:12 > 0:02:13I've been criticised a lot
0:02:13 > 0:02:16for things that take away from the brief.
0:02:16 > 0:02:20I'm trying not to distract too much this week, but improve.
0:02:20 > 0:02:23Nadiya overcame her troubles with Technicals...
0:02:23 > 0:02:26Last place... Whose is this?
0:02:26 > 0:02:28..and has grown in confidence,
0:02:28 > 0:02:32impressing with her artistic flair and bold use of flavours.
0:02:32 > 0:02:34The flavour is quite something.
0:02:34 > 0:02:38If I go back nine weeks, I didn't think that I would be here now.
0:02:38 > 0:02:40I just have to remember and think back
0:02:40 > 0:02:43how I got through those nerves and being at the bottom,
0:02:43 > 0:02:45and I just have to remember that and say,
0:02:45 > 0:02:48"Look, you're here. Look how far you've come."
0:02:48 > 0:02:50Ian's precision, ingenuity
0:02:50 > 0:02:53and unusual and exquisite home-grown flavourings...
0:02:53 > 0:02:56Interesting that you're using rosemary.
0:02:56 > 0:02:59..have earned him three Star Baker titles.
0:03:00 > 0:03:01Well done.
0:03:01 > 0:03:03So, my daughter said,
0:03:03 > 0:03:06"I don't think you're good enough to win it or anything."
0:03:06 > 0:03:09But it's like, well, you know, we're down to the last four.
0:03:09 > 0:03:11You know, playing the numbers game,
0:03:11 > 0:03:14things are looking pretty reasonable.
0:03:14 > 0:03:17But, unfortunately, there's some pretty talented people in there.
0:03:17 > 0:03:19So, you know, don't want to get ahead of myself.
0:03:24 > 0:03:25Good morning, bakers.
0:03:25 > 0:03:29Or should I say... semifinalists? Well done.
0:03:29 > 0:03:34Now, today, very exciting. It's the thing I love most in the world.
0:03:34 > 0:03:37- Guinea pigs?- No. Chocolate.
0:03:37 > 0:03:41We'd very much like you to make a chocolate tart this week.
0:03:41 > 0:03:44Now, the pastry can be any kind of pastry you want,
0:03:44 > 0:03:45as long as it's chocolate-flavoured.
0:03:45 > 0:03:49The filling can be anything you want, as long as it's chocolate-flavoured.
0:03:49 > 0:03:51And you can use any decoration you want,
0:03:51 > 0:03:53although my betting is that you'll use chocolate.
0:03:53 > 0:03:57You've got two-and-a-half hours to go cocoa-loco.
0:03:57 > 0:03:58- On your marks.- Get set.- Bake!
0:04:03 > 0:04:07Let's not say semifinals. Just easier not to say it.
0:04:07 > 0:04:10Just another day, it's just another chocolate tart.
0:04:10 > 0:04:14It's only slightly horribly tense. I think everyone's quite nervous.
0:04:18 > 0:04:22This is the semifinal now. There is no room for error.
0:04:22 > 0:04:25If they make an error in making the chocolate tart at this point,
0:04:25 > 0:04:28it can prove fatal going into the final.
0:04:28 > 0:04:29You have to be on it.
0:04:29 > 0:04:31Chocolate tart. Sound very simple.
0:04:31 > 0:04:36But it's got to be immaculate, it's got to be a superb flavour.
0:04:36 > 0:04:40It's got to taste brilliant. It's not as easy as it sounds.
0:04:43 > 0:04:45I'm just making a sweet shortcrust,
0:04:45 > 0:04:50but basically swapping some of the flour for cocoa.
0:04:50 > 0:04:53I think the addition of cocoa to pastry is a bit of a nightmare.
0:04:53 > 0:04:57You'd think adding a dry ingredient into a fairly dry mixture
0:04:57 > 0:04:58would be fine.
0:04:58 > 0:05:02But, unfortunately, it's not as plain sailing as it appears.
0:05:02 > 0:05:04I think when you add the cocoa powder,
0:05:04 > 0:05:07it does become a little bit more brittle.
0:05:07 > 0:05:09So, I think that's the worry.
0:05:10 > 0:05:12The trick to making perfect chocolate pastry
0:05:12 > 0:05:16is adding just enough liquid to counteract the dryness of the cocoa
0:05:16 > 0:05:19and bind all of the ingredients together.
0:05:21 > 0:05:24The little white flecks in this are ground oats.
0:05:25 > 0:05:27- Morning, Tamal.- Hiya. Morning.
0:05:27 > 0:05:29Right, tell us all about your chocolate tart.
0:05:29 > 0:05:32The basis for my chocolate tart was an American recipe.
0:05:32 > 0:05:33You've got the chocolate filling
0:05:33 > 0:05:36which is quite a dense chocolaty filling, quite rich.
0:05:36 > 0:05:38And then on top of that is a layer of raspberry coulis,
0:05:38 > 0:05:40just a thin layer.
0:05:40 > 0:05:42After struggling with time last week,
0:05:42 > 0:05:45Tamal has opted for a minimalist chocolate tart.
0:05:45 > 0:05:48He'll decorate it modestly with a layer of crushed pecan praline,
0:05:48 > 0:05:51and he's making just the one filling.
0:05:51 > 0:05:55It's always very difficult with chocolate to know when it's done,
0:05:55 > 0:05:56because it's dark already.
0:05:56 > 0:05:59- Yeah.- You've been practising? - I have been practising.
0:05:59 > 0:06:02I'm going to do exactly the same as I've done at home and hope for the best.
0:06:02 > 0:06:04- Good luck.- Thank you.
0:06:04 > 0:06:06I hope it's not too simple.
0:06:06 > 0:06:10I think if it's tasty, that's what they'll be looking for the most.
0:06:10 > 0:06:12- Good morning.- Morning.
0:06:12 > 0:06:15Right, can you tell us all about your chocolate tart?
0:06:15 > 0:06:17So, I'm going to have... It's a dark chocolate pastry,
0:06:17 > 0:06:20and then I have the passion fruit layer, it'll be like a custard,
0:06:20 > 0:06:22and then I'll have a milk chocolate mousse
0:06:22 > 0:06:24and then a dark chocolate ganache.
0:06:24 > 0:06:26What are we expecting when we look at it?
0:06:26 > 0:06:29There'll be quite a lot of decoration on top.
0:06:29 > 0:06:32There'll be some jellies and some chocolate work.
0:06:32 > 0:06:36True to form, Flora is going all out on the decoration.
0:06:36 > 0:06:39She'll top her triple-layered tart with macarons.
0:06:40 > 0:06:42Semifinals!
0:06:42 > 0:06:46And I've probably given myself too much to do already, but, oh...
0:06:55 > 0:06:58Just want to get this pastry as thin as possible
0:06:58 > 0:07:01without it completely breaking apart.
0:07:04 > 0:07:06This is for the macaroons.
0:07:06 > 0:07:10I'm just going to get them piped, and once they're out and drying,
0:07:10 > 0:07:12I'm going to roll out my pastry.
0:07:12 > 0:07:15- Good morning.- Good morning, good morning.- Morning, Ian.
0:07:15 > 0:07:17What have you got up your sleeve for us today?
0:07:17 > 0:07:22So, I'm doing a bay-infused salted caramel sauce on chocolate pastry.
0:07:22 > 0:07:26Bay-infused caramel? What do you think that brings to the table?
0:07:26 > 0:07:29It just sort of brings a slight sort of, I don't know,
0:07:29 > 0:07:31sweetness and floral element to it.
0:07:31 > 0:07:35Once again, Ian's relying on his home-grown herbs
0:07:35 > 0:07:37to set his tart above the rest.
0:07:37 > 0:07:40- I think you're going to have to get a move on.- Of course. Definitely.
0:07:40 > 0:07:42Thank you.
0:07:42 > 0:07:46The pastry's feeling quite good, actually. It's about as it should be.
0:07:51 > 0:07:54I've had issues with the pastry just not being very pretty.
0:07:54 > 0:07:57So, I make sure that it's one whole piece
0:07:57 > 0:08:00when I'm laying the pastry into the tray.
0:08:01 > 0:08:04There may need to be a bit of patchwork, but that's fine.
0:08:04 > 0:08:06Shortcrust was made for patchwork.
0:08:06 > 0:08:10- Good morning, Nadiya.- Morning. - Nadiya, tell us all about your tart.
0:08:10 > 0:08:13So, I'm doing a chocolate tart with chocolate pastry
0:08:13 > 0:08:16and then it's going to have a layer of salted caramel and peanut,
0:08:16 > 0:08:20and then a layer of chocolate mousse and peanut.
0:08:20 > 0:08:22Nadiya will make her own peanut butter
0:08:22 > 0:08:24to flavour her chocolate mousse
0:08:24 > 0:08:27and she's covering it with a chocolate ganache.
0:08:27 > 0:08:31I'm going to decorate it with some truffles covered in peanut powder.
0:08:31 > 0:08:33Peanut powder - that's interesting.
0:08:33 > 0:08:36I'm going to use something called tapioca maltodextrin,
0:08:36 > 0:08:41which is a starch, which, essentially, it can take on fats.
0:08:41 > 0:08:43What I do is, at home, anything that I buy that's a fat,
0:08:43 > 0:08:45I always put a bit of that in
0:08:45 > 0:08:47just to make it into a powder and see how it tastes.
0:08:47 > 0:08:49- You're a bit of a scientist. - You're in the wrong job.
0:08:49 > 0:08:52- Could you make that into a powder? - We don't want Mary into a powder.
0:08:52 > 0:08:53Thank you very much.
0:08:53 > 0:08:56- Everyone needs a sprinkle of Mary. - Have you finished?- Yes.
0:08:56 > 0:08:59- She's furious now. - You just get on with that.
0:08:59 > 0:09:02God! Can you imagine? That's what she suggested!
0:09:02 > 0:09:05No, let's not turn Mary into a powder.
0:09:10 > 0:09:15With her pastry in the oven, Flora moves on to her first layer.
0:09:15 > 0:09:19I have the passion fruit layer, which will be a bit like a custard.
0:09:19 > 0:09:22If it's overbaked, it'll go like scrambled eggs.
0:09:23 > 0:09:26Ian, Nadiya and Tamal are using caramel
0:09:26 > 0:09:29to bring sweetness to their tarts.
0:09:29 > 0:09:32I'm just making the caramel now for the pecan praline.
0:09:32 > 0:09:33That worked fine twice at home
0:09:33 > 0:09:35and then I had one batch that just crystallised.
0:09:35 > 0:09:37Just like eating caster sugar, basically.
0:09:37 > 0:09:42Because what I'm doing is so simple, everything has to be done properly.
0:09:42 > 0:09:45Tamal will use his praline to make a pecan brittle
0:09:45 > 0:09:48which will add texture to the top of his tart.
0:09:48 > 0:09:52Nadiya's salted caramel will cover her pastry base.
0:09:52 > 0:09:55I'm using rock salt for my salted caramel so that it's not all salt,
0:09:55 > 0:09:58you get bursts of saltiness when you bite into it.
0:09:58 > 0:10:01I really like salted caramel, but I've done it before
0:10:01 > 0:10:04where it's really salty and it's kind of been...
0:10:04 > 0:10:07It just becomes savoury.
0:10:07 > 0:10:10She's also adding ground peanuts for extra crunch.
0:10:10 > 0:10:12So far, so good.
0:10:12 > 0:10:15Like Nadiya, Ian's flavouring his caramel with salt,
0:10:15 > 0:10:18but he's using fine salt rather than rock salt.
0:10:18 > 0:10:21It's just trying to get the balance right with the salt.
0:10:21 > 0:10:25Because it can easily be overwhelmingly sweet, this tart.
0:10:27 > 0:10:29Oh, that's a lovely colour.
0:10:29 > 0:10:31See, pray and the praline will happen. Perfect.
0:10:37 > 0:10:39I can't really tell when it's baked when you're blind baking.
0:10:39 > 0:10:42I'm just going from the fact that it's kind of had ten minutes
0:10:42 > 0:10:45and that's what I've always done at home.
0:10:45 > 0:10:48Looks about right. It's not burnt.
0:10:49 > 0:10:51The bakers are halfway through.
0:10:52 > 0:10:54That's the passion fruit custard.
0:10:56 > 0:10:58Got the caramel sauce here.
0:11:01 > 0:11:04This is my salted caramel and peanut layer.
0:11:04 > 0:11:07I'm going to stick it in the freezer for about ten minutes.
0:11:07 > 0:11:10It does look slightly dense.
0:11:10 > 0:11:12Now you see why it needs the raspberry
0:11:12 > 0:11:14to lighten it up a little bit.
0:11:14 > 0:11:16With their first layers complete,
0:11:16 > 0:11:19Nadiya and Flora get to work on their decoration.
0:11:26 > 0:11:29I'm just starting on the chocolate filling.
0:11:35 > 0:11:38I'm just aware that everyone else looks much busier than me.
0:11:38 > 0:11:41Maybe I should have done a tiered chocolate tart.
0:11:41 > 0:11:43I think it's because I've got Flora behind me
0:11:43 > 0:11:46and she's making about six billion different elements to hers.
0:11:46 > 0:11:47So, it's like, oh...
0:11:47 > 0:11:49I should probably be just concentrating on a tart
0:11:49 > 0:11:53and that's it, not venturing into other minefields.
0:11:53 > 0:11:56But I always do.
0:12:02 > 0:12:03Sorry.
0:12:09 > 0:12:12Maybe slightly over-set it.
0:12:12 > 0:12:17But, hopefully, the freezer will prevent any further cooking.
0:12:17 > 0:12:19I'm praying.
0:12:30 > 0:12:35I'm so aware of how good it has to be that it's just painful now.
0:12:47 > 0:12:49That's that done.
0:12:49 > 0:12:51- Ohh.- No snooping.
0:12:56 > 0:12:58Bakers, half an hour. That was tart.
0:13:05 > 0:13:07I think the raspberry balances it out nicely,
0:13:07 > 0:13:09so hopefully they'll like it as well.
0:13:12 > 0:13:15No, no, I never look forward to facing Paul. Never.
0:13:15 > 0:13:17He scares me witless.
0:13:19 > 0:13:24I'm looking for a beautifully smooth mirrored surface
0:13:24 > 0:13:27that you can kind of see your own reflection in.
0:13:27 > 0:13:29Ohh.
0:13:29 > 0:13:31It's just not coming together.
0:13:32 > 0:13:36It's on now and there's very little I can do about it.
0:13:38 > 0:13:41OK, bakers, 15 minutes till your ganache hits my gnashers.
0:13:41 > 0:13:4315 minutes.
0:13:53 > 0:13:56I'm going to coat my truffles in a peanut butter powder.
0:13:56 > 0:14:00Will turn Paul into powder if he doesn't put me through to the final.
0:14:03 > 0:14:06I could be finished before the time is up.
0:14:09 > 0:14:11It's rather delicate work, this bit.
0:14:13 > 0:14:15Ian's is really classy. I wish I'd done a mirror glaze.
0:14:22 > 0:14:25Hard. Could be my last Signature.
0:14:27 > 0:14:29Why am I shaking?
0:14:33 > 0:14:36OK, bakers, tart time is up.
0:15:04 > 0:15:07- You've gone for a simple finish. - Mm-hm.
0:15:07 > 0:15:11And providing that everything else is right, it'll be good.
0:15:11 > 0:15:12The pastry on the outside is lovely.
0:15:12 > 0:15:15You've got it right into all the corners.
0:15:15 > 0:15:19But I think we need to have a look inside to see how this holds.
0:15:20 > 0:15:23Lovely thin pastry, I can see.
0:15:23 > 0:15:26And a good layer of your chocolate mixture.
0:15:35 > 0:15:41I love the contrast of textures, because we've got crisp pastry,
0:15:41 > 0:15:44we've got a crunchy top and we've got a smooth middle.
0:15:47 > 0:15:50I'm trying to debate whether I like it or not. Um...
0:15:54 > 0:15:57No, I do like it. If you hadn't put that coulis on the top,
0:15:57 > 0:15:59it'd be too much, I couldn't eat it.
0:15:59 > 0:16:02- But the fact that that's on the top makes it a great tart.- Well done.
0:16:02 > 0:16:04- Thank you.- Thank you, Tamal.
0:16:13 > 0:16:16Quite attractive. You've got a lovely mirror on there.
0:16:16 > 0:16:20You've got a nice thin crust. It looks good. I love that shine.
0:16:20 > 0:16:22Oh, it cuts well.
0:16:29 > 0:16:32It's rich, it's creamy.
0:16:32 > 0:16:36Once this is all assembled, you really can't taste the bay leaf.
0:16:36 > 0:16:39- I don't like the caramel underneath. - OK. Mm-hm.
0:16:39 > 0:16:41I think if you'd left it pure caramel,
0:16:41 > 0:16:43- you would have been better off. - Right.
0:16:43 > 0:16:46You're king of flavours and I think you missed a trick there.
0:16:46 > 0:16:47- OK.- Thank you.
0:16:58 > 0:17:01Well, the appearance is very attractive.
0:17:01 > 0:17:03I love your twirls on the top.
0:17:03 > 0:17:06I'm a little bit concerned about the thickness of the pastry.
0:17:06 > 0:17:09But let's have a look at it and see what it's like.
0:17:13 > 0:17:15It's holding together really well.
0:17:21 > 0:17:23I like it.
0:17:23 > 0:17:25I like it and I'm not a peanut fan.
0:17:30 > 0:17:31Ohh!
0:17:33 > 0:17:35Well done, Nadiya. That is fantastic.
0:17:35 > 0:17:38The peanut butter coming through is not overwhelming,
0:17:38 > 0:17:40it's not stodgy, which it could be.
0:17:40 > 0:17:44I love the crunch at the bottom as well from the salted caramel.
0:17:44 > 0:17:47- Spot-on. Well done.- Thank you.
0:17:50 > 0:17:53Handshake! I got a handshake! That's cool.
0:18:00 > 0:18:03I think the overall decoration does look very attractive.
0:18:03 > 0:18:06I just hope it tastes as good as it looks.
0:18:06 > 0:18:09You haven't got much of a shine on your ganache.
0:18:09 > 0:18:11Maybe you got it a little bit warm.
0:18:11 > 0:18:14- Cuts well, though. - It does cut well. Great layers.
0:18:14 > 0:18:18Really distinctive colours which you see. Very well done.
0:18:26 > 0:18:30It has split, your passion fruit base, hasn't it?
0:18:30 > 0:18:32- I thought it had, yeah.- Quite badly.
0:18:32 > 0:18:33But it's light
0:18:33 > 0:18:37and the kick of tartness that comes from the passion fruit is fantastic.
0:18:37 > 0:18:39You've gone to the trouble of making macarons as well.
0:18:43 > 0:18:45If you're going to do a macaron, do it properly.
0:18:45 > 0:18:46MEL GASPS
0:18:46 > 0:18:50- Not good.- No?- It's overbaked. Dry as a bone.
0:18:50 > 0:18:54But the overall appearance and the flavours are good
0:18:54 > 0:18:55and your pastry is crisp.
0:18:55 > 0:18:58- Thank you, Flora. - Thank you.- Thank you.
0:19:02 > 0:19:04I mean, it wasn't a complete disaster,
0:19:04 > 0:19:08but for a semifinal Signature, it was pretty catastrophic.
0:19:08 > 0:19:10I mean, Nadiya got a handshake.
0:19:10 > 0:19:12They liked it!
0:19:12 > 0:19:14Paul and Mary liked it, so...
0:19:14 > 0:19:18And I got a lingering handshake. Happy days!
0:19:18 > 0:19:20Mary liked it. Paul did his...
0:19:20 > 0:19:23"Oooh, I'm not sure. Do I like it?
0:19:23 > 0:19:25"Yeah, it's all right."
0:19:25 > 0:19:28I do feel a bit deflated. Paul didn't like that caramel.
0:19:28 > 0:19:32I mean, it's the semifinals. Everything has to be tickety-boo.
0:19:32 > 0:19:36But that wasn't. So, yeah, that's a bit of a worry.
0:19:43 > 0:19:47Bakers, welcome to the Technical Challenge.
0:19:47 > 0:19:49Now, as it's semifinal week,
0:19:49 > 0:19:52Paul and Mary have something rather special up their sleeves.
0:19:52 > 0:19:54It's a Mary recipe.
0:19:54 > 0:19:55Now, Paul and Mary, as you know,
0:19:55 > 0:19:58we ask you to leave the tent during the Technical Challenge,
0:19:58 > 0:19:59so off you pop.
0:19:59 > 0:20:00Bye-bye.
0:20:00 > 0:20:04Now, bakers, because this Technical Challenge is so quick,
0:20:04 > 0:20:07we're going to stagger your start times.
0:20:07 > 0:20:11So, I'm going to be asking three of you to leave the tent.
0:20:11 > 0:20:13As you all get called in one by one,
0:20:13 > 0:20:16we'll let you know what that challenge is.
0:20:16 > 0:20:19So, Tamal, Ian and Nadiya, could you please leave the tent?
0:20:19 > 0:20:21- What?!- Off you pop.- Thanking you.
0:20:21 > 0:20:23Don't go!
0:20:23 > 0:20:26It's all gone a little bit Lord Of The Flies, hasn't it?
0:20:26 > 0:20:29- See you shortly.- Oh, my God.
0:20:29 > 0:20:32OK, Flora, Mary and Paul, please,
0:20:32 > 0:20:34would like you to make a chocolate souffle.
0:20:34 > 0:20:37You've got 1 hour and 15 minutes on the clock.
0:20:37 > 0:20:40- On your marks.- Get set. - BOTH:- Bake!
0:20:56 > 0:21:01This is the least funny thing I've ever done in my entire life.
0:21:01 > 0:21:03Oh, goodness.
0:21:03 > 0:21:07It says absolutely nothing in front of me. There is nothing helpful.
0:21:07 > 0:21:11Number one, make a chocolate creme patissiere. OK.
0:21:11 > 0:21:14Number two, make a meringue. Number three, make a souffle.
0:21:14 > 0:21:16I have never made a souffle in my life before.
0:21:20 > 0:21:22That looks amazing.
0:21:22 > 0:21:25So, why have you picked a chocolate souffle as a Technical Challenge?
0:21:25 > 0:21:29Because I reckoned it was one of the most difficult things to make
0:21:29 > 0:21:33and they were at the stage that we've really got to challenge them hard.
0:21:33 > 0:21:37We're looking for a well risen, level souffle.
0:21:37 > 0:21:40Now, it should be a little bit softer in the middle.
0:21:40 > 0:21:43It's like a mousse in the middle. It's perfect.
0:21:43 > 0:21:45- They've got to make a creme pat, a chocolate creme pat...- Exactly.
0:21:45 > 0:21:48..and then on the other hand, whisk up some egg whites,
0:21:48 > 0:21:51and they've got to be both exactly the right consistency to come
0:21:51 > 0:21:54- together to allow for this souffle to rise.- Exactly.
0:21:54 > 0:21:58They can go wrong by not mixing it right from the first place.
0:21:58 > 0:22:01If they fold it in too much, it won't rise.
0:22:01 > 0:22:04If they fold it in too little, you'll have big flecks
0:22:04 > 0:22:08of beaten egg white, like little pieces of uncooked meringue in it.
0:22:08 > 0:22:09Not good.
0:22:09 > 0:22:12That's delicious. It melts in the mouth.
0:22:12 > 0:22:14All the little bubbles in there, all the chocolate,
0:22:14 > 0:22:15just bursts in your mouth.
0:22:15 > 0:22:18Let's just hope we get some beautiful souffles,
0:22:18 > 0:22:20- just like this one.- We shall see.
0:22:27 > 0:22:32It says, "Bake for 40 to 50 minutes," so I need it to go in the oven...
0:22:34 > 0:22:35Well, with 40 to 50 minutes left,
0:22:35 > 0:22:38cos you need to serve it pretty much immediately, don't you?
0:22:38 > 0:22:41It has to come out then. Oh, my God!
0:22:41 > 0:22:44Will you remind me to breathe?
0:22:48 > 0:22:52- I tell you, I've never been so happy to see you.- Lovely to be here!
0:22:52 > 0:22:55Ian - Paul and Mary would very much like you to make
0:22:55 > 0:22:59a chocolate souffle. You've got one hour and 15 minutes.
0:22:59 > 0:23:01- On your mark.- Get set.- And bake.
0:23:01 > 0:23:03HE INHALES SHARPLY
0:23:03 > 0:23:05Right.
0:23:05 > 0:23:10I kind of thought this one might rumble my lack of knowledge, but...
0:23:10 > 0:23:12This is just to get the meringue started,
0:23:12 > 0:23:16so six large egg whites and 40g of caster sugar, which I'll put in.
0:23:16 > 0:23:19MEL: In order for the meringue and creme patissiere to combine
0:23:19 > 0:23:20at the exact point,
0:23:20 > 0:23:24the bakers will have to make both elements simultaneously.
0:23:28 > 0:23:29My mind's gone blank.
0:23:29 > 0:23:31I'm just trying to remember how to even make a creme pat.
0:23:33 > 0:23:35HE SIGHS
0:23:35 > 0:23:37Which I'm...
0:23:37 > 0:23:39I just can't remember anything.
0:23:39 > 0:23:41I'm... I'm going to...
0:23:46 > 0:23:47I think I know what I'm...
0:23:52 > 0:23:55This is for the creme pat. Creme pat is a posh way of saying "custard".
0:23:55 > 0:23:58I've never made a chocolate creme pat.
0:24:05 > 0:24:09- Ian, how goes it?- I can't even remember how to make a creme pat.
0:24:09 > 0:24:11- You've made one on Bake Off before. - Yeah, exactly. I know.
0:24:11 > 0:24:15- I've just got to get a grip and remember how to do it.- OK.
0:24:15 > 0:24:18Do I put the cocoa in there now? I just don't know.
0:24:32 > 0:24:36OK, Nadiya - Paul and Mary would love you, please,
0:24:36 > 0:24:39to make a chocolate souffle.
0:24:39 > 0:24:41You've got one hour and 15 minutes on the clock.
0:24:41 > 0:24:44- On your marks.- Get set. - BOTH: Bake.
0:24:48 > 0:24:51I've never made one. I have never made one.
0:24:51 > 0:24:53Why have I never made a souffle? Oh, wait.
0:24:53 > 0:24:55Because they're a pain to make.
0:25:00 > 0:25:04I'm just trying to cool the creme pat down.
0:25:04 > 0:25:06I just think if I add it to the egg whites
0:25:06 > 0:25:09when it's still really hot, it's just going to do something dodgy.
0:25:09 > 0:25:13I've no idea if it's correct. I'm just going to...
0:25:13 > 0:25:16Instinct is telling me, "Don't add this when it's really, really hot."
0:25:16 > 0:25:19Trying to make the creme pat.
0:25:19 > 0:25:22If it's too hot, it'll cook the egg whites.
0:25:22 > 0:25:24But if it's not hot enough...
0:25:27 > 0:25:29I'll take it to as long as it cooks the flour out
0:25:29 > 0:25:33and then I'm thinking I'm going to make my meringues.
0:25:33 > 0:25:36But that's really hot, so why would I put hot with meringues?
0:25:36 > 0:25:38It'd just melt everything.
0:25:38 > 0:25:43So I think I'm going to whisk this until it's light...I think.
0:25:49 > 0:25:54- Tamal - Paul and Mary would love you to make a chocolate souffle.- OK.
0:25:54 > 0:25:55You've got an hour and 15 minutes.
0:25:55 > 0:25:58- On your marks.- Get set. - BOTH: Bake.
0:26:03 > 0:26:04Never made a souffle before.
0:26:04 > 0:26:06Definitely never made a chocolate one, so...
0:26:06 > 0:26:08awesome!
0:26:08 > 0:26:10You know what? I'm always the last one,
0:26:10 > 0:26:13so it's kind of fitting that I'm the last one to come into the tent.
0:26:13 > 0:26:15I'll be the last one to finish as well, so...
0:26:17 > 0:26:18- SUE:- The trick to a good souffle
0:26:18 > 0:26:21is getting the consistency of the creme patissiere correct.
0:26:21 > 0:26:26Too thin and it will sink, too thick and it won't rise.
0:26:26 > 0:26:28FLORA: I really don't know how thick it has to be.
0:26:30 > 0:26:33It's not massively thick for a creme pat.
0:26:33 > 0:26:36Maybe if the creme pat's too thick, it won't rise up.
0:26:39 > 0:26:41A creamy consistency here.
0:26:42 > 0:26:45I'm going to strain it through a sieve.
0:26:58 > 0:27:00You know what? It's not going to sieve, it's so thick.
0:27:07 > 0:27:10So there's baking parchment and string for a collar
0:27:10 > 0:27:13and I think what that does is it stops the outside cooking
0:27:13 > 0:27:17too quick, so it cooks it more evenly throughout.
0:27:17 > 0:27:19I think that's what happens.
0:27:19 > 0:27:21- Do you need these paperclips? - I don't know why they're in there.
0:27:21 > 0:27:24- Did they give you those? - They gave those.- Paperclips? - They're in there.
0:27:24 > 0:27:26I don't quite know why.
0:27:26 > 0:27:28What, for filing your souffle?
0:27:28 > 0:27:32Yeah, for filing it away in the folder that says,
0:27:32 > 0:27:33"Never bake again."
0:27:35 > 0:27:38Sorry. That was just... Jekyll and Hyde moment.
0:27:38 > 0:27:40Sorry. I'm OK. It's all fine.
0:27:43 > 0:27:46Stiff enough not to fall out of the jug thing.
0:27:46 > 0:27:47That looks about right.
0:27:49 > 0:27:50MEL: The souffle will only rise
0:27:50 > 0:27:54if the egg whites are stiff enough to trap the air, and they must be gently
0:27:54 > 0:27:58folded in - just enough to fully combine with the creme patissiere.
0:27:59 > 0:28:02Persevere. It's fine. It'll be OK.
0:28:04 > 0:28:07So, the meringue's going to be a lot looser than the creme pat,
0:28:07 > 0:28:11which is where the skill of the folding comes in, how you do it.
0:28:12 > 0:28:15If that makes a souffle, I think I'll eat my hat.
0:28:20 > 0:28:22Oh, my God. It really is going to rise a lot, isn't it?
0:28:22 > 0:28:24Look, that's... Oh!
0:28:26 > 0:28:28I don't know. It just...
0:28:28 > 0:28:31It just looks way too sloppy. I don't think it's going to rise.
0:28:36 > 0:28:38It's got white specks in it, which it shouldn't really,
0:28:38 > 0:28:42but I'm running out of time so I'm going to just get it in.
0:29:03 > 0:29:06I'm not even going to look in the oven.
0:29:06 > 0:29:09There's nothing good coming out of that of this afternoon.
0:29:16 > 0:29:17That was stressful.
0:29:18 > 0:29:20Oh, my God! I would sooner...
0:29:20 > 0:29:24I would sooner have another baby. I really would.
0:29:34 > 0:29:37- SUE:- In 45 minutes, the bakers must open the door
0:29:37 > 0:29:41and present the souffle for the second semifinal judging.
0:29:51 > 0:29:53MEL: As always on the Technical Challenge,
0:29:53 > 0:29:56Mary and Paul will blind-taste the bakes.
0:29:56 > 0:30:01OK, baker one, your souffle time is over. I'm coming to get it.
0:30:07 > 0:30:09MARY WHISPERS
0:30:15 > 0:30:17This looks interesting. It's not very flat, though,
0:30:17 > 0:30:21and this comes down to the texture of the creme pat with the meringue.
0:30:21 > 0:30:23- It's holding up well. - It is holding up well.
0:30:23 > 0:30:27It's got a good colour on it. Now, that's lovely. It's well baked.
0:30:27 > 0:30:28- It does look good, doesn't it? - It does.
0:30:33 > 0:30:36- Nice flavour.- Very good flavour.
0:30:36 > 0:30:39I don't think it's been mixed enough but it is baked beautifully.
0:30:39 > 0:30:42- Good result.- Yeah.- Good rise.- Mm.
0:31:00 > 0:31:02- Thank you very much indeed. - MEL: Good luck. Enjoy.
0:31:02 > 0:31:08This hasn't got much rise on it, because that should be up here.
0:31:08 > 0:31:10Not as much height as the first one.
0:31:10 > 0:31:14But they have incorporated every bit of the meringue.
0:31:14 > 0:31:16- Good consistency. - It's a good consistency.
0:31:19 > 0:31:21It's a lovely flavour and texture.
0:31:23 > 0:31:27- It's just over-folded, which means you lose volume.- Yeah.
0:31:41 > 0:31:44- Lots of meringue in this. You see the white meringue?- Mm.
0:31:44 > 0:31:47All the way through it. Look at all that meringue in there.
0:31:47 > 0:31:50- There's loads of it. See? - Not quite mixed in.
0:31:52 > 0:31:53It's quite bad, that.
0:31:55 > 0:31:58- It tastes absolutely fine.- Mm.
0:31:58 > 0:32:00OK.
0:32:00 > 0:32:03- It looked horrible. - You think so?- Yeah.
0:32:19 > 0:32:23- We've got a good rise there. - The height is not bad.
0:32:23 > 0:32:27- It's badly split, though.- And there are some flecks.- Let's have a look.
0:32:27 > 0:32:30- It's holding up well.- It is, yeah.
0:32:33 > 0:32:38There are a few flecks on the top but it isn't... It's all right inside.
0:32:42 > 0:32:46It's a good flavour. The texture's very sponge-like, isn't it?
0:32:46 > 0:32:49- It's very light. - It's beautifully light.
0:32:49 > 0:32:50OK.
0:32:58 > 0:33:02MEL: Whose souffle rose highest in Mary and Paul's expectations?
0:33:07 > 0:33:09OK. In fourth place...
0:33:09 > 0:33:13is this one. Whose is this? Nadiya.
0:33:13 > 0:33:15What we can see is the lumps of meringue.
0:33:15 > 0:33:17I think this comes down to
0:33:17 > 0:33:20the actual way you've introduced the meringue into the mixture.
0:33:20 > 0:33:22A little bit first, to slacken down the creme pat,
0:33:22 > 0:33:24and then you fold the rest of it in.
0:33:24 > 0:33:27So, in third place...
0:33:27 > 0:33:31This was less risen than the rest.
0:33:31 > 0:33:34The flavour was there but what had happened is,
0:33:34 > 0:33:39you had over-mixed it and therefore we didn't get the rise.
0:33:39 > 0:33:41In second place is this one.
0:33:41 > 0:33:43A lot of flecks, though, still,
0:33:43 > 0:33:45but you managed to get the height in your meringue
0:33:45 > 0:33:49and you can tell that because it's still sitting on the top. Well done.
0:33:50 > 0:33:53So all that remains is first here.
0:33:53 > 0:33:57Flora, we had a good rise and when we delved inside,
0:33:57 > 0:34:01it was a lovely texture and a lovely flavour.
0:34:01 > 0:34:03You've done well. Well done.
0:34:05 > 0:34:08Number one! And in the semifinals.
0:34:08 > 0:34:13I will take that very nicely, thank you very much.
0:34:13 > 0:34:15I felt well out of my comfort zone in that
0:34:15 > 0:34:17but I got something that was edible.
0:34:17 > 0:34:20I wasn't last, so I'm pleasantly surprised.
0:34:20 > 0:34:24I just thought, "Oh, if I can just not come last, that would be nice."
0:34:24 > 0:34:26So, yeah, to come second...
0:34:26 > 0:34:28Pat myself on the back today.
0:34:29 > 0:34:30SHE SIGHS
0:34:39 > 0:34:41Just didn't want to come last. Er...
0:34:45 > 0:34:48It's just standing out for the wrong reasons.
0:34:48 > 0:34:50I know I'm going to go home.
0:34:50 > 0:34:53I'm going to do the best Showstopper I can, but...
0:34:53 > 0:34:55I don't think I'm going to...
0:34:55 > 0:34:57I think it's going to be...
0:35:02 > 0:35:05Would you say, Paul, that it's quite difficult to call who
0:35:05 > 0:35:09- the three finalists are going to be this year?- I think yes.
0:35:09 > 0:35:13I think over the two challenges, Ian is in the weakest position.
0:35:13 > 0:35:15He didn't do particularly well in the Signature
0:35:15 > 0:35:17and he was third in the Technical.
0:35:17 > 0:35:19When you look at the other three, they've all moved around.
0:35:19 > 0:35:21I mean, Nadiya was last in the Technical but, for me,
0:35:21 > 0:35:24she was right up there in the Signature.
0:35:24 > 0:35:26I think Tamal and Flora are sort of in the middle.
0:35:26 > 0:35:28I think a lot of it depends on the Showstopper.
0:35:28 > 0:35:32Mary, this is inconceivable - that Ian, who won Star Baker
0:35:32 > 0:35:36three times in a row could be in the trouble in the semifinals.
0:35:36 > 0:35:39Well, Ian's got to do well but, indeed, so has everybody else.
0:35:47 > 0:35:51Morning, bakers. Welcome to your semifinal Showstopper day.
0:35:51 > 0:35:55Now, I don't know about you - I have not eaten enough chocolate...
0:35:55 > 0:35:57- Oh, no.- ..this weekend, OK?
0:35:57 > 0:36:01Today, Paul and Mary would like you all to create
0:36:01 > 0:36:05a stunning and delicious chocolate centrepiece.
0:36:05 > 0:36:08Now, this centrepiece has got to be three-dimensional.
0:36:08 > 0:36:10You have to make your own moulds and your own stencils.
0:36:10 > 0:36:13It needs to have a biscuit element and use any chocolate you like,
0:36:13 > 0:36:16as long as you feature white chocolate.
0:36:16 > 0:36:20This is your last bake before three of you hit the finals.
0:36:20 > 0:36:23We wish you the very, very, very best of luck.
0:36:23 > 0:36:24You've got four hours on your challenge.
0:36:24 > 0:36:27- On your marks.- Get set. BOTH: Bake.
0:36:31 > 0:36:34I'll be honest - not done it to time at home.
0:36:34 > 0:36:35That's why I'm nervous.
0:36:38 > 0:36:41I'm just here, I'm just going to do another bake.
0:36:41 > 0:36:43And I'm just going to concentrate on that.
0:36:44 > 0:36:49I think this needs to go brilliantly, otherwise I am in...
0:36:49 > 0:36:51a lot of trouble.
0:36:52 > 0:36:55My hands are already shaking. I'm feeling really nervous.
0:36:55 > 0:36:57Really nervous.
0:37:01 > 0:37:04This is their last chance to get into the final next week.
0:37:04 > 0:37:07What we're looking for is detail, precision,
0:37:07 > 0:37:10exquisite artistry, using chocolate.
0:37:10 > 0:37:14There's no doubt about it that chocolate is tricky to work with.
0:37:14 > 0:37:18But there's no excuse - we still want a very spectacular
0:37:18 > 0:37:21centrepiece at the end of it, so they're going to have to work at it.
0:37:24 > 0:37:26- Good morning.- Morning.
0:37:26 > 0:37:29Tamal, tell me what you've chosen as your chocolate centrepiece.
0:37:29 > 0:37:31So, I'm making a bell tower.
0:37:31 > 0:37:33So there are three tiers to it
0:37:33 > 0:37:35and I'm making two different types of biscuit.
0:37:35 > 0:37:37The sides are made of a vanilla shortbread,
0:37:37 > 0:37:41coated in chocolate with piped chocolate on it as well,
0:37:41 > 0:37:43and then the other four sides are made out of
0:37:43 > 0:37:45just pure tempered chocolate panels
0:37:45 > 0:37:47with some piping on those as well.
0:37:47 > 0:37:51Tamal will top his tower with chocolate pillars and a bell.
0:37:51 > 0:37:53They'll sit on a star anise biscuit
0:37:53 > 0:37:56and he'll use white chocolate to adorn the walls.
0:37:56 > 0:37:59I know what I think's going to be the trouble with it.
0:37:59 > 0:38:02Which is going to be the tricky bit that we'll have to watch out for?
0:38:02 > 0:38:04It's all been tricky getting it done in the time,
0:38:04 > 0:38:05cos there's quite a lot.
0:38:05 > 0:38:07I want to get the biscuits done as quickly as possible,
0:38:07 > 0:38:09then get on to doing all the chocolate work.
0:38:09 > 0:38:11- Good luck, mate.- Thank you.
0:38:15 > 0:38:18Like Tamal, Flora has decided that biscuit will play a key role
0:38:18 > 0:38:20in her centrepiece.
0:38:20 > 0:38:22- Morning, Flora.- Morning.
0:38:22 > 0:38:25- Morning, Flora.- Can you tell us all about your chocolate creation?
0:38:25 > 0:38:28I am making the cocoa carousel.
0:38:28 > 0:38:31So I've got a hexagonal pecan shortbread,
0:38:31 > 0:38:34- chocolate and pecan shortbread, that I'm doing...- That sounds good.
0:38:34 > 0:38:38..for the centre of the carousel, and then the roof is going to be
0:38:38 > 0:38:41a chocolate-and-puffed-rice mixture that I'm going to put
0:38:41 > 0:38:45into a cone and that will shape the roof, just cos it's much lighter.
0:38:45 > 0:38:47So the base will be a chocolate cake as well.
0:38:47 > 0:38:50I think it's a bit of a challenge - you're making a cake and a biscuit.
0:38:50 > 0:38:52To complete her centrepiece, Flora will make
0:38:52 > 0:38:56white chocolate ganache horses to sit inside the carousel.
0:38:56 > 0:38:59You've got a horse mould, so they're all going to go round the outside?
0:38:59 > 0:39:02- They'll be stuck into sticks. - You bought that?- I made it.
0:39:02 > 0:39:05- You made that?- I made it. I know. - How did you make that, Flora?
0:39:05 > 0:39:09- A lot of time spent...- Is that a dog?- Oh, come on!- It's not a dog.
0:39:09 > 0:39:11- Oh, come on. I mean, look at it. - It's not.
0:39:11 > 0:39:13- Look at the legs - that's not dog's legs.- Look at the head!
0:39:13 > 0:39:15It's a "dorse".
0:39:15 > 0:39:18She's a clever girl - she's going to make it look like a horse. Come on.
0:39:18 > 0:39:19- Good luck, Flora.- Thank you.
0:39:23 > 0:39:25Oh, I'm nervous!
0:39:25 > 0:39:28Nadiya's gone for a different interpretation of the brief -
0:39:28 > 0:39:30focusing on a sculptural element,
0:39:30 > 0:39:32with the biscuits playing a supporting role.
0:39:32 > 0:39:35- This looks fascinating. - Yeah, what's going on?
0:39:35 > 0:39:37Tell us all about your chocolate creation.
0:39:37 > 0:39:42So, I am making a chocolate peacock with marshmallow, like,
0:39:42 > 0:39:44puffed rice crispy biscuit base.
0:39:44 > 0:39:46The peacock will be sitting on a log
0:39:46 > 0:39:49and so I'm going to temper some chocolate and make,
0:39:49 > 0:39:50sort of, edible chocolate bits,
0:39:50 > 0:39:53and I'm going to make individual tail feathers that will go
0:39:53 > 0:39:54all the way up here,
0:39:54 > 0:39:58and I'm going to put little cinder eggs inside the nest.
0:39:58 > 0:40:01- A bit like honeycomb? - Yeah, a little bit.- Ah, nice.
0:40:01 > 0:40:03Nadiya's peacock will be covered
0:40:03 > 0:40:05in a form of edible blue modelling chocolate,
0:40:05 > 0:40:07made from melted candy and glucose.
0:40:07 > 0:40:10Her cinder biscuits will be covered in white chocolate
0:40:10 > 0:40:13and sit in a tempered chocolate nest.
0:40:13 > 0:40:15- I'm going to be fascinated to see how it turns out.- Yeah.
0:40:15 > 0:40:18- Are you going to be able to do this in the time?- I do hope so.
0:40:20 > 0:40:22- Good morning, Ian.- Good morning. - Good morning.
0:40:22 > 0:40:25Ian, tell me what you've chosen as your chocolate centrepiece.
0:40:25 > 0:40:28It's one of the more complicated ones, this one.
0:40:28 > 0:40:30We're making a chocolate well today.
0:40:30 > 0:40:32It's going to be cast in here out of chocolate.
0:40:32 > 0:40:35Then this is going to make a handle
0:40:35 > 0:40:38on the end of which is going to be a little bucket,
0:40:38 > 0:40:41which is going to go down into the well.
0:40:41 > 0:40:43What's the water going to be made of?
0:40:43 > 0:40:45A mixture of white chocolate, a bit of milk,
0:40:45 > 0:40:47bit of cream and a bit of lemon flavour as well.
0:40:47 > 0:40:50- It will be melted chocolate at the bottom?- A cold chocolate drink.
0:40:50 > 0:40:54Ian's well will be surrounded by a circle of shortbread biscuits.
0:40:54 > 0:40:57- Have you made this before, Ian? - I have, yes.- Did it go well?
0:40:57 > 0:40:59The first attempt took me four days,
0:40:59 > 0:41:01but that included making all the moulds.
0:41:01 > 0:41:04- Will it work when you turn the handle?- It should do.
0:41:04 > 0:41:05Good luck, mate.
0:41:10 > 0:41:13God, they're really burnt.
0:41:13 > 0:41:16I worried about it being underdone and being too weak,
0:41:16 > 0:41:18but I've overcompensated a bit.
0:41:18 > 0:41:21It is a pecan and chocolate shortbread.
0:41:23 > 0:41:26It's going to be the sort of support for the roof,
0:41:26 > 0:41:27so it's pretty fragile,
0:41:27 > 0:41:30which is why I'm an idiot, I bet it's going to break.
0:41:30 > 0:41:33While Tamal and Flora concentrate on their biscuits,
0:41:33 > 0:41:37Nadiya prepares her candy and glucose modelling chocolate.
0:41:37 > 0:41:39She'll use a melted version of the same mixture
0:41:39 > 0:41:41in blue and green to pipe her tail feathers.
0:41:41 > 0:41:44It gets brittle as it cools down,
0:41:44 > 0:41:47so it's just trying to work with it quite quickly.
0:41:47 > 0:41:50With so many elements to each centrepiece,
0:41:50 > 0:41:52speed is of the essence for all the bakers.
0:41:52 > 0:41:56I'm making two different biscuits. This is one of them.
0:41:56 > 0:42:00It's my shortbread. Obviously I want something that tastes nice.
0:42:01 > 0:42:05This is the base of the carousel, it's just quite a tall cake.
0:42:05 > 0:42:10I've done two full assemblies and they've been OK.
0:42:10 > 0:42:14You know, it could always change, that's the worrying thing.
0:42:14 > 0:42:17With the bakers all interpreting the brief in different ways,
0:42:17 > 0:42:20the one unifying factor is chocolate.
0:42:20 > 0:42:23To create a shiny and glossy finish,
0:42:23 > 0:42:25the bakers will have to temper their chocolate.
0:42:27 > 0:42:29This is how I temper my chocolate.
0:42:29 > 0:42:30I melt it over a bain-marie,
0:42:30 > 0:42:33get it to a temperature where everything is melted,
0:42:33 > 0:42:36then you put in ready-made tempered blocks of chocolate in
0:42:36 > 0:42:39and keep stirring it until you get it down to the temperature
0:42:39 > 0:42:40that you can work with it.
0:42:40 > 0:42:43The right temperature is between 30 and 32 degrees,
0:42:43 > 0:42:46depending on whether it's dark or milk chocolate.
0:42:46 > 0:42:49The slightest error in temperature control and the chocolate will
0:42:49 > 0:42:53not be shiny and could end up with a grainy texture.
0:42:53 > 0:42:57Yes, it's still rising too quickly. I'll let them sit for a wee minute.
0:42:57 > 0:43:00It's such a narrow margin for things to go well.
0:43:00 > 0:43:03It feels a little bit daunting at times.
0:43:03 > 0:43:06I've brought my own thermometer from home,
0:43:06 > 0:43:09so I've got two of them, just to double check.
0:43:09 > 0:43:12I won't really know for sure until it's set
0:43:12 > 0:43:14whether it was tempered properly.
0:43:14 > 0:43:18Ian, there's chocolate in the microwave, chocolate on the hob,
0:43:18 > 0:43:20chocolate in the proving drawer, I am surrounded.
0:43:20 > 0:43:24There's chocolate everywhere. So now it's the big pour.
0:43:24 > 0:43:28- That looks beautifully shiny. - Yes, it looks good at the moment.
0:43:28 > 0:43:32Yeah, I'm a little bit worried. I need about 60.
0:43:32 > 0:43:33Each tail feather is made of
0:43:33 > 0:43:37two different colours of modelling chocolate and topped with a dragee.
0:43:37 > 0:43:40They'll be set on a layer of tempered dark chocolate.
0:43:40 > 0:43:43Does the semifinal feel different to all the other...?
0:43:43 > 0:43:45Well, nobody is really talking to each other,
0:43:45 > 0:43:47there's lots of occasional glances,
0:43:47 > 0:43:50like, "Oh, no, they're doing that!" and things.
0:43:50 > 0:43:53Which is unsettling me somewhat.
0:43:53 > 0:43:54I keep changing nozzles
0:43:54 > 0:43:57because the chocolate's setting and blocking it off.
0:43:57 > 0:44:00This doesn't look like a rushed job at all(!)
0:44:04 > 0:44:10I'm just making the white chocolate truffle mixture for the horses.
0:44:10 > 0:44:12I'm just adding a bit of brandy.
0:44:12 > 0:44:15I always think booze and white chocolate are good.
0:44:18 > 0:44:20I'm running short on time, to be honest.
0:44:20 > 0:44:22These are my little eggs.
0:44:26 > 0:44:28I've totally forgotten how to do a shortbread.
0:44:32 > 0:44:35They've chilled and I'm just coating them now.
0:44:35 > 0:44:37They're not bad.
0:44:39 > 0:44:41That's the beginnings of the peacock's tail.
0:44:41 > 0:44:44I had to pick something where you have to do 500 feathers(!)
0:44:44 > 0:44:48Bakers, the next hour of your life is going to be chocca.
0:44:48 > 0:44:50- I can do this.- One hour.
0:44:57 > 0:45:00I'm just trying to rush and it's just not working.
0:45:00 > 0:45:03I've just got to take my time. God, chill out!
0:45:03 > 0:45:05This is pretty much it in terms of detail
0:45:05 > 0:45:08and now I'm going to start the assembly.
0:45:08 > 0:45:12I'm a bit cautious of the fact that everything just looks all right.
0:45:12 > 0:45:16I think maybe, for a semifinal,
0:45:16 > 0:45:18things should be looking pretty good, should they not?
0:45:21 > 0:45:25OK, I need to relax because my hands are shaking and I need to just stop.
0:45:30 > 0:45:33I want a nice glassy finish which, to my pleasant surprise,
0:45:33 > 0:45:35it appears to be.
0:45:40 > 0:45:44This is just tempered chocolate, ice-cold sugar syrup.
0:45:44 > 0:45:49This looks more like a bit of a nest, a bit twiggy, a bit messy.
0:45:49 > 0:45:51I am pretty worried about the time,
0:45:51 > 0:45:54I'm about an hour behind where I want to be.
0:45:54 > 0:45:59Yeah, not great. I just need to push and push and push until the end.
0:45:59 > 0:46:03The bakers have 30 minutes to complete their centrepieces.
0:46:04 > 0:46:07I do need to get a shift on, definitely.
0:46:07 > 0:46:09Oh, come on, that's not funny.
0:46:09 > 0:46:12Not even remotely entertaining.
0:46:14 > 0:46:16I think that's precarious enough.
0:46:18 > 0:46:20Oh, please, don't, not now.
0:46:22 > 0:46:23I think this is probably
0:46:23 > 0:46:26the messiest piping I've ever done in my life.
0:46:26 > 0:46:29Oh, this is the end of me right here.
0:46:31 > 0:46:34Perhaps I was a little bit too ambitious on this one.
0:46:38 > 0:46:39Anybody got any free hands?
0:46:41 > 0:46:44Right, if you can just hold those two there, please.
0:47:13 > 0:47:18OK, bakers, the chocolate factory is closed. Down tools, please.
0:47:33 > 0:47:36- Tamal, if you'd like to bring yours up now.- Thank you.
0:47:52 > 0:47:56This is very impressive... as I walked into the tent.
0:47:56 > 0:47:58When you're close up, it doesn't look as good as
0:47:58 > 0:48:02when you're standing back here, but the whole thing is very effective.
0:48:02 > 0:48:06I think the idea was sound enough.
0:48:06 > 0:48:10If you're going to pipe, make sure the lines are straight.
0:48:10 > 0:48:14- The darkness coming around the edge of the biscuit.- They were overdone.
0:48:14 > 0:48:16But I just think the attention to detail,
0:48:16 > 0:48:19some of this work down here, the joining together,
0:48:19 > 0:48:22the whole thing, I'm not convinced that it's neat enough.
0:48:23 > 0:48:26The tempering of the chocolate is very good.
0:48:26 > 0:48:27It's got a lovely shine on it.
0:48:35 > 0:48:37A good bake on the shortbread.
0:48:37 > 0:48:40It's got a good crumble on it, it melts in the mouth.
0:48:40 > 0:48:43The star anise is tasting well, it's beautifully crisp,
0:48:43 > 0:48:45it's holding up and it's well baked.
0:48:45 > 0:48:48The flavours you've got coming through are excellent,
0:48:48 > 0:48:51but at the end of the day, it could have been neater.
0:48:58 > 0:49:00Ian, can you manage your well?
0:49:21 > 0:49:25Very contemporary. I like what you've done with the well,
0:49:25 > 0:49:27to build the well, it's quite solid.
0:49:27 > 0:49:29I think you get full marks for originality.
0:49:29 > 0:49:32I don't think I'll ever see a well like this again.
0:49:32 > 0:49:34We asked for something spectacular,
0:49:34 > 0:49:36we've certainly got something spectacular.
0:49:36 > 0:49:39I think I'm going to go down for some white chocolate.
0:49:39 > 0:49:40Oh!
0:49:41 > 0:49:46- It's going in.- Oh, that is amazing!
0:49:46 > 0:49:48The bucket goes...
0:49:49 > 0:49:52Oh, come on, everyone can sort the crankshaft.
0:49:56 > 0:50:00I think we'll try one of these biscuits in the white chocolate.
0:50:02 > 0:50:06I think the biscuits are lovely, crumbly. Lots of flavour.
0:50:06 > 0:50:08That is beautiful shortbread.
0:50:08 > 0:50:11Shortbread should taste buttery.
0:50:11 > 0:50:13It does. It's a first-rate one.
0:50:13 > 0:50:16I could go on dipping it in there, but I'm not going to.
0:50:16 > 0:50:17The lemon oil,
0:50:17 > 0:50:20who's thought of putting lemon oil in chocolate before?
0:50:20 > 0:50:22But I wanted to see more piping,
0:50:22 > 0:50:25a little bit of fretwork around the outside.
0:50:25 > 0:50:29We needed to see more skills of your chocolate work.
0:50:29 > 0:50:31- Yeah, hm.- You know, don't you?
0:50:31 > 0:50:33As ever, timing was an issue for me.
0:50:33 > 0:50:36Where all your time is spent up was tempering the chocolate
0:50:36 > 0:50:38and pouring it into the mould and waiting for these things to set.
0:50:38 > 0:50:41- Yeah.- Your flavours are good, and that's what we're after as well.
0:50:41 > 0:50:43- Good, thank you. - Your flavours are good.
0:50:43 > 0:50:46My question is, is there enough work in there?
0:50:53 > 0:50:56Flora, do you need a hand with your carousel?
0:50:56 > 0:50:58No, it's all right, thank you.
0:51:14 > 0:51:18I like it. I do like it. I just think it's a bit...
0:51:18 > 0:51:19wonky.
0:51:20 > 0:51:23All your chocolate has a sort of bloom on it.
0:51:23 > 0:51:28We haven't got a nice, glossy shine. It's a very flat finish.
0:51:28 > 0:51:30Shall we try lifting that?
0:51:30 > 0:51:33- Does that come off? - Yeah. It'll cut through.
0:51:38 > 0:51:40Very good.
0:51:40 > 0:51:42Very good! Let's have a look at this.
0:51:44 > 0:51:47- (They're great, aren't they?) - How much cocoa did you put in there?
0:51:47 > 0:51:50Four teaspoons of cocoa and 200g of dark chocolate.
0:51:52 > 0:51:54I mean, I can taste the cocoa,
0:51:54 > 0:51:57but I can also taste a bit of rising agent as well.
0:51:57 > 0:52:02Ahem-hem, we can taste the raising agent a little bit too much.
0:52:02 > 0:52:05- Underneath this roof, you have puff rice.- Yeah.
0:52:07 > 0:52:10The fairground is closed for the day.
0:52:10 > 0:52:13- Oh, no!- Wow.- I'm sorry. Sorry.
0:52:13 > 0:52:16Sorry. SNIGGERING
0:52:16 > 0:52:19- It's a bit crumbly!- Yeah!- It's all right, we've caught it and eaten it.
0:52:19 > 0:52:23Normally when you do something like this, it binds together.
0:52:23 > 0:52:26- That ain't binding together, that's just...- No.
0:52:26 > 0:52:27It was more for the shape.
0:52:27 > 0:52:29Right.
0:52:29 > 0:52:33- Erm, it's crumbly, it's quite bitter...- It is.
0:52:33 > 0:52:36..but on the other hand, it's very impressive when we look at it.
0:52:36 > 0:52:38It looks very exciting, it looks fun,
0:52:38 > 0:52:41but it doesn't taste as good as it looks.
0:52:41 > 0:52:42Sorry.
0:52:47 > 0:52:50- Nadiya, do you want a hand with your peacock?- I should be OK.
0:53:05 > 0:53:09The overall effect is really very beautiful.
0:53:09 > 0:53:12It has a lovely, flowing, feathered tail.
0:53:12 > 0:53:17It shows a lot of skill and I think you've done it very well.
0:53:18 > 0:53:22I think it's, erm, it's a great piece of art.
0:53:22 > 0:53:25It looks in proportion and neat.
0:53:25 > 0:53:28There's not one piece you haven't thought of and made it look good.
0:53:28 > 0:53:32The nest is very clever. The detail on this thing is very good as well.
0:53:32 > 0:53:34I want to see if it tastes as good as it looks.
0:53:38 > 0:53:40It's still got it's crunch. It's good.
0:53:42 > 0:53:44It's effective and it tastes good, too.
0:53:44 > 0:53:46And what about the biscuit element?
0:53:50 > 0:53:55It's fun. It tastes good, it's sweet, it's firm, it's holding together.
0:53:55 > 0:53:57I think the whole thing is very effective.
0:53:57 > 0:54:00It looks good and it tastes good. Thank you, Nadiya.
0:54:00 > 0:54:01Thank you.
0:54:07 > 0:54:10So, the semifinalists have completed their three challenges.
0:54:10 > 0:54:14There's an awful lot riding on this for them. What do you think?
0:54:14 > 0:54:16When you look at Tamal, for instance,
0:54:16 > 0:54:18one of his biscuits was slightly burnt.
0:54:18 > 0:54:20The others were fine, the shortbread was fine.
0:54:20 > 0:54:22Tempering the chocolate was exceptional.
0:54:22 > 0:54:24- It was just a little bit messy.- Yeah.
0:54:24 > 0:54:27But I think he's in a very safe area.
0:54:27 > 0:54:31I think Tamal's done really well. I think Nadiya's done really well.
0:54:31 > 0:54:33Although she was last in the Technical, she dominated
0:54:33 > 0:54:37in the Signature, I felt, and she dominated again on the Showstopper.
0:54:37 > 0:54:40I thought the design was good, very clever, very artistic,
0:54:40 > 0:54:43and the textures and flavours, in each one of the criteria,
0:54:43 > 0:54:45the biscuits and white chocolate was very good.
0:54:45 > 0:54:51Ian had a lot to do today to, kind of, claw back some of what he needed.
0:54:51 > 0:54:55He did something very, very spectacular. It worked.
0:54:55 > 0:54:57Ian was very neat...
0:54:57 > 0:55:00but was there enough work in it? Four hours' work?
0:55:00 > 0:55:04I think there was a lot of templates involved, a lot of moulds involved.
0:55:04 > 0:55:07He took a lot of the chocolate up to temperature, poured it in,
0:55:07 > 0:55:08left it to set.
0:55:08 > 0:55:11He could have shown us a little bit more skill and a bit more
0:55:11 > 0:55:14variation with the white chocolate,
0:55:14 > 0:55:17but what he did, he did very, very well.
0:55:17 > 0:55:22Now, you see, Flora, she worked very hard on all the parts of it, but
0:55:22 > 0:55:26when you break it down and you taste it, it is a huge disappointment.
0:55:26 > 0:55:29The only thing that tasted all right was the horse.
0:55:29 > 0:55:32I think we're looking at Ian and Flora
0:55:32 > 0:55:34- for leaving the Bake Off at this stage.- Hm.
0:55:34 > 0:55:35It's tricky.
0:55:48 > 0:55:50Bakers, I've got the good job.
0:55:50 > 0:55:56I'm going to announce who this semifinal Star Baker is.
0:55:56 > 0:55:59It's a majestic Star Baker who has
0:55:59 > 0:56:03dominated in two of the challenges particularly,
0:56:03 > 0:56:06using a common theme of the pea -
0:56:06 > 0:56:10peanut, and then we had a peacock.
0:56:10 > 0:56:14Nadiya, you're the semifinal Star Baker. Well done. Well done.
0:56:14 > 0:56:16APPLAUSE
0:56:18 > 0:56:20SHE SIGHS
0:56:20 > 0:56:22I have the more onerous task this week.
0:56:22 > 0:56:25It's always very, very difficult to do this on semifinal week.
0:56:25 > 0:56:29As Mel said, you've all worked incredibly hard
0:56:29 > 0:56:33and this was an extremely close call.
0:56:33 > 0:56:37It's with real sadness and regret I have to announce that the person
0:56:37 > 0:56:39not joining us for the final...
0:56:40 > 0:56:43..is Flora.
0:56:43 > 0:56:44I'm so sorry, darling.
0:56:44 > 0:56:47Come and do hugs. Deep hugs.
0:56:48 > 0:56:52I am gutted, of course I am, but in the same respect,
0:56:52 > 0:56:54I feel so, so honoured.
0:56:54 > 0:56:57I feel very privileged to have got this far,
0:56:57 > 0:57:02so... What a fantastic nine weeks.
0:57:02 > 0:57:04Amazing.
0:57:04 > 0:57:09'Flora's time has come because she always wants the extra twirl'
0:57:09 > 0:57:14on the top, but she really needed to concentrate on her flavours.
0:57:14 > 0:57:16To get through to the semifinal, it's a big thing,
0:57:16 > 0:57:19and I think she's done as much as she can.
0:57:20 > 0:57:24Nadiya deserves to be in the final and she deserves to be Star Baker.
0:57:24 > 0:57:27She's really picked two bakes that are quite tricky to do,
0:57:27 > 0:57:30and got it spot-on at the right time.
0:57:30 > 0:57:32I made it to the finals.
0:57:32 > 0:57:35CHEERING ON PHONE
0:57:35 > 0:57:37PHONE: They just heard you!
0:57:37 > 0:57:39- That's the kids! - Oh, my God. Well done, Nadiya.
0:57:39 > 0:57:41Sorry. It should have been me.
0:57:41 > 0:57:44- Don't weep, you big soft...!
0:57:44 > 0:57:46CHATTER
0:57:48 > 0:57:51I feel like I've got through on the skin of my teeth today.
0:57:51 > 0:57:56I really thought that was it, I'm, erm... You know, I'm going home.
0:57:57 > 0:58:00I can't really believe it. I'm an actual finalist.
0:58:00 > 0:58:02I kind of want to start working now!
0:58:02 > 0:58:04I kind of don't want to go to bed.
0:58:07 > 0:58:10Next time, it's the final.