0:00:02 > 0:00:04Week five, halfway through, and the tension is mounting.
0:00:04 > 0:00:06- Time to do some yoga. - Oh, what's that move?
0:00:06 > 0:00:09- It's a Battenberg in repose.- Gosh. I always like the downward baguette.
0:00:09 > 0:00:12BOTH: Welcome to The Great British Bake Off.
0:00:12 > 0:00:13- Last time...- They're humongous!
0:00:13 > 0:00:15- ..batter.- Don't look at these.
0:00:15 > 0:00:17These are not the Yorkshires you're looking for.
0:00:17 > 0:00:20An epic tale of the rise and fall of puddings.
0:00:20 > 0:00:23- They're going in the bin. - But after over-frying her bunnies...
0:00:23 > 0:00:25Oh! I might have mucked them up.
0:00:25 > 0:00:28..Kate became the fourth baker to leave the tent.
0:00:28 > 0:00:31- I feel really guilty.- No, it's fine. I had a shocking week.
0:00:31 > 0:00:35- Tossing the perfect pancake...- They are very nice, aren't they?- Yes.
0:00:35 > 0:00:39- ..and standout churros...- Thank you, Benjamina.- You've cracked it.
0:00:39 > 0:00:41..gave Benjamina her first Star Baker crown.
0:00:42 > 0:00:45- This time... - # It's getting hot in here. #
0:00:45 > 0:00:46..it's pastry.
0:00:46 > 0:00:50- One down, a million processes to go.- A Danish classic...
0:00:50 > 0:00:54- Time is running out.- ..a technical tart...- This is a disaster.
0:00:54 > 0:00:59- ..and an amusing... - Like a pizza.- ..filo Showstopper.
0:00:59 > 0:01:03- I was so calm earlier. - Oh, my word, the oven wasn't on.
0:01:25 > 0:01:27Great to have reached week five.
0:01:27 > 0:01:29Having got this far,
0:01:29 > 0:01:31I really want to get to the end now.
0:01:31 > 0:01:34I'm a friendly kind of competitive.
0:01:34 > 0:01:36I would love to get Star Baker before I leave the tent,
0:01:36 > 0:01:38which hopefully won't be for a while.
0:01:38 > 0:01:39'Having won Star Baker last week,'
0:01:39 > 0:01:42I think it does add a little bit of pressure because you don't
0:01:42 > 0:01:46want to go from the top and then just crash all the way down.
0:01:46 > 0:01:49'Last week was such a disaster that sometimes I just think,'
0:01:49 > 0:01:51"Am I worthy of being here?"
0:01:51 > 0:01:52'When you see the tent,'
0:01:52 > 0:01:56just occasionally you think of turning around and going home.
0:01:56 > 0:01:59And then you think, "No! You've got so much to do and share,
0:01:59 > 0:02:01"get on in, get it done."
0:02:02 > 0:02:05Morning, bakers. It is pastry week.
0:02:05 > 0:02:07Paul and Mary would love you, please,
0:02:07 > 0:02:12for this Signature Challenge, to make 24 breakfast pastries.
0:02:12 > 0:02:16We would like you to make two different types, that's 12 of each, and they must be Danish pastries.
0:02:16 > 0:02:21Fill them, glaze them, make them look as dainty and beautiful
0:02:21 > 0:02:23as Paul's weekend alter ego.
0:02:23 > 0:02:26You've got three and a half hours on this challenge.
0:02:26 > 0:02:28- On your marks...- Get set... BOTH:- Bake.
0:02:32 > 0:02:36Breakfast pastries, we all love them, but they mustn't forget
0:02:36 > 0:02:39the actual dough has a high proportion of butter
0:02:39 > 0:02:44and, if it melts out, the breakfast pastry is as dry as old boots.
0:02:44 > 0:02:45It's all about time management.
0:02:45 > 0:02:48They've got to get that dough ready as quickly as possible.
0:02:48 > 0:02:51Then the filling's prepared while the dough's resting
0:02:51 > 0:02:55and then, finally, prove the pastry once they've shaped it.
0:02:55 > 0:02:58Speed in the early stages of their Signature Bake is crucial.
0:02:58 > 0:03:01I've got half of my dough on my foot.
0:03:01 > 0:03:03The bakers need their basic Danish pastry dough to begin its
0:03:03 > 0:03:05first proving as soon as possible.
0:03:05 > 0:03:08It's related to puff pastry but it's much more enriched,
0:03:08 > 0:03:11so it's got eggs and sugar and, importantly, yeast.
0:03:11 > 0:03:14The pastry is kind of in-between strength and weakness,
0:03:14 > 0:03:16it's not one of the best things I do.
0:03:16 > 0:03:20For speed, last week's Star Baker, Benjamina, is making one large
0:03:20 > 0:03:23batch of dough for both her breakfast pastries.
0:03:23 > 0:03:26A peanut butter and banana pinwheel
0:03:26 > 0:03:29and a pecan swirl with maple syrup and candied bacon.
0:03:29 > 0:03:32I've actually just made up the enriched dough and it's now
0:03:32 > 0:03:34in the fridge chilling and proving.
0:03:34 > 0:03:37I really need to be good with my time on this one.
0:03:37 > 0:03:40While the rest of the bakers race to start their first prove...
0:03:40 > 0:03:43It's a little bit wetter than I usually make it,
0:03:43 > 0:03:45but it's better to be wetter than it is to be dry.
0:03:45 > 0:03:48..one baker has decided to make the start
0:03:48 > 0:03:50of this Signature Bake twice as hard.
0:03:50 > 0:03:51You're making two separate doughs,
0:03:51 > 0:03:53you're making double work for yourself.
0:03:53 > 0:03:57Jane's first dough is for her orange and cardamom pain au raisins.
0:03:57 > 0:04:00She's also making chocolate and almond Danish pastries
0:04:00 > 0:04:02with a dough flavoured with cinnamon.
0:04:02 > 0:04:05I did start making one type with just the orange and then thought,
0:04:05 > 0:04:07"Well, if I'm going to do it in two different lots,
0:04:07 > 0:04:09"I might as well do two different doughs."
0:04:09 > 0:04:10With their dough proving,
0:04:10 > 0:04:13the bakers need to quickly prepare the breakfast pastries'
0:04:13 > 0:04:15other crucial components -
0:04:15 > 0:04:18huge quantities of butter.
0:04:18 > 0:04:20The butter needs to be flat, so that it can be folded into the dough.
0:04:24 > 0:04:27My neck and my shoulders are quite sore this week.
0:04:27 > 0:04:31I'm not sure whether it's pastry-induced...
0:04:31 > 0:04:33As well as an apple and cinnamon Danish,
0:04:33 > 0:04:36Candice's love of French food has meant she's the only baker
0:04:36 > 0:04:39attempting a savoury breakfast pastry based on a croque-monsieur,
0:04:39 > 0:04:42with mushrooms and pancetta.
0:04:42 > 0:04:44You've got a bunch of thyme there, what's that?
0:04:44 > 0:04:45The thyme's going with the mushrooms,
0:04:45 > 0:04:47white sauce and a Gruyere.
0:04:47 > 0:04:50Gruyere's a good choice for cheese in the way it bakes in a pastry.
0:04:50 > 0:04:52Now, the butter that you're putting in,
0:04:52 > 0:04:53what's the proportion of butter to the dough?
0:04:53 > 0:04:56Half the amount of butter to the pastry.
0:04:56 > 0:04:59How are you going to stop the butter from bleeding out while it's baking?
0:04:59 > 0:05:00I'm trying to keep the butter really cool,
0:05:00 > 0:05:03so I'm bashing it out now while my dough rests
0:05:03 > 0:05:06and then, when it's thin and bashed out, I'm putting it in the fridge.
0:05:06 > 0:05:09- Thank you very much, Candice. - We'll leave you to bash your butter.
0:05:09 > 0:05:11Thank you very much.
0:05:11 > 0:05:15Andrew is going a little further than just bashing.
0:05:15 > 0:05:16Of course I'm measuring my butter.
0:05:16 > 0:05:21I've got to maintain a reputation as a reputable engineer.
0:05:21 > 0:05:24Andrew is precisely engineering pastries featuring his mum
0:05:24 > 0:05:26and dad's favourite fillings -
0:05:26 > 0:05:28pear and chocolate pinwheel for Mum
0:05:28 > 0:05:31and spiced date swirls for his dad.
0:05:31 > 0:05:34My dad always used to have dates in the glove box of the car when
0:05:34 > 0:05:38we were kids - I remember we used to snack away on them.
0:05:38 > 0:05:40I like to get nice, neat corners on the butter -
0:05:40 > 0:05:43if that means a little bit of hand fudging, that's fine with me.
0:05:43 > 0:05:46So, I'm going to get that in the fridge.
0:05:46 > 0:05:49Every minute the butter chills and the dough proves...
0:05:49 > 0:05:53- Five minutes.- ..should be used to prepare the Danish pastries'
0:05:53 > 0:05:57- signature fillings. - OK, now time to chop some fruits.
0:05:57 > 0:06:00I grew up in Ghana, we had lots of mangoes, pineapple
0:06:00 > 0:06:04and coconuts, so, yeah, let's call it a Ghanaian pastry.
0:06:06 > 0:06:09Selasi's transporting himself back to his childhood
0:06:09 > 0:06:11with a pineapple and coconut lattice
0:06:11 > 0:06:15and a pinwheel filled with mango, ginger and rhubarb.
0:06:15 > 0:06:17- It's an unusual combination.- Yes.
0:06:17 > 0:06:18What sort of glazes are you having?
0:06:18 > 0:06:21So the ginger and mango will have the orange and ginger glaze,
0:06:21 > 0:06:24coconut and pineapple will have a pineapple glaze,
0:06:24 > 0:06:26and then they'll have a lemon and lime drizzle.
0:06:26 > 0:06:29These sound amazing in flavours. Be careful of the texture of the
0:06:29 > 0:06:31coconut though, that it doesn't destroy it.
0:06:31 > 0:06:33- We'll love you and leave you. - That's to go.
0:06:36 > 0:06:37- Thanks, buddy.- That's all right.
0:06:37 > 0:06:41The bakers now face the toughest bit of multitasking
0:06:41 > 0:06:43that they've experienced so far.
0:06:43 > 0:06:46- Get a good banana flavour. - Whilst making their fillings...
0:06:46 > 0:06:48Get it nice and crispy.
0:06:48 > 0:06:51..they also have to begin the vital process of pastry lamination...
0:06:51 > 0:06:53Oh, you're on your folds already?
0:06:53 > 0:06:58- Oh, my God.- ..layering their chilled butter between their proved dough.
0:06:58 > 0:07:02Maybe I'm rushing. This is my second dough.
0:07:02 > 0:07:04If I've measured this right,
0:07:04 > 0:07:06this should cover two thirds of my pastry.
0:07:08 > 0:07:10It's not how it should be, but, oh, well.
0:07:10 > 0:07:12It's important that no butter comes through,
0:07:12 > 0:07:15- so I'm just going to pinch it together.- Seal the edges.
0:07:18 > 0:07:20So, I've just done a standard envelope fold,
0:07:20 > 0:07:23so like you would fold a letter.
0:07:23 > 0:07:26I'm doing a book turn, which is probably different to what
0:07:26 > 0:07:30a lot of the other bakers are doing, but I get more layers quicker.
0:07:30 > 0:07:31There.
0:07:31 > 0:07:34One down, a million processes to go.
0:07:35 > 0:07:39I'm going to cook the apple and I'm using oranges and lemons,
0:07:39 > 0:07:41and it absolutely lifts the apple.
0:07:41 > 0:07:46Val needs to find the time to perfect her pecan and maple syrup
0:07:46 > 0:07:50pinwheels, as well as her apple and sultana-topped cinnamon swirls.
0:07:50 > 0:07:53You're doing a cinnamon swirl and you're going to top it with apple,
0:07:53 > 0:07:55so it's not in it then?
0:07:55 > 0:07:58It's on it. So I use a spoon and make a little well in it,
0:07:58 > 0:08:01- so the apple sits in the middle. - Does it not fall off?
0:08:01 > 0:08:04- No, it doesn't.- Well, it's sort of in it as well as on it.
0:08:04 > 0:08:07- In it and on it. And I have my secret weapon with me.- Oh, hello.
0:08:07 > 0:08:10- Dental floss.- What on earth are you going to do with that?
0:08:10 > 0:08:14You have your dough, and then you make a loop and you pull it.
0:08:14 > 0:08:16You get a nice, clean cut.
0:08:16 > 0:08:19- You're the first person we've had who's flossed her pastry.- Yes.
0:08:19 > 0:08:22I want the judges to be able to taste each element.
0:08:22 > 0:08:25There's some ground ginger, cinnamon and some nutmeg in there
0:08:25 > 0:08:27and I don't want it to kind of overwhelm the Danish,
0:08:27 > 0:08:30because that's happened in the past with my bread and Mary didn't
0:08:30 > 0:08:32appreciate the amount of chilli that I put in there.
0:08:32 > 0:08:36Rav's banking on a classic pecan, walnut and maple plait
0:08:36 > 0:08:39and cinnamon swirls with simple lemon icing.
0:08:39 > 0:08:41I hope they're not too disappointed that I haven't been too
0:08:41 > 0:08:43creative with my flavours.
0:08:46 > 0:08:48This is my second turn,
0:08:48 > 0:08:51so I'm getting this out to 50 by 20 centimetres.
0:08:51 > 0:08:55The butter has broken up a little bit, which is interesting.
0:08:55 > 0:08:56We'll go with it.
0:08:59 > 0:09:02Oh, we've got butter. Put some flour on there
0:09:02 > 0:09:05cos you do not want your butter leaking out or it's going to
0:09:05 > 0:09:06ruin your layers.
0:09:06 > 0:09:10There should be 27 layers, so I think three turns,
0:09:10 > 0:09:11but I get confused.
0:09:11 > 0:09:14There is a formula to work out how many layers you'll get.
0:09:14 > 0:09:16Layers of lamination equals F,
0:09:16 > 0:09:18which I think is the number of folds,
0:09:18 > 0:09:21plus one to the power of how many times you turn.
0:09:21 > 0:09:24That'll give you the layers.
0:09:24 > 0:09:25I've got three at the moment,
0:09:25 > 0:09:30so, when I fold it again, I'll have nine. I can do three times three.
0:09:30 > 0:09:32Third one will be 27.
0:09:32 > 0:09:34I've done another book turn,
0:09:34 > 0:09:37which is where I'll get four times that many layers.
0:09:37 > 0:09:39Benjamina, that's two. How's your bacon?
0:09:39 > 0:09:43Oh, no. I need some more bacon.
0:09:43 > 0:09:46Little bit annoyed. I was ahead when I put it in.
0:09:46 > 0:09:49Just putting in my pancetta,
0:09:49 > 0:09:51can't really beat bacon and mushroom for breakfast.
0:09:51 > 0:09:54But the flavours could be good and the pastry could be rubbish.
0:09:54 > 0:09:58- HE SINGS:- Da-da-da.- Tom's breakfast choices are a little healthier.
0:09:58 > 0:10:00I want this quite crisp
0:10:00 > 0:10:02because it's going to get some moisture
0:10:02 > 0:10:03from the cooking pastry anyway.
0:10:03 > 0:10:06Tom's granola will be rolled into his spirals and he's making
0:10:06 > 0:10:09square turnovers filled with creme patissiere,
0:10:09 > 0:10:12blended with another almost-healthy option.
0:10:12 > 0:10:14Wheat biscuits with creme pat?
0:10:14 > 0:10:17Now, that's going to be very different.
0:10:17 > 0:10:19The flavour's quite similar to when you get to the end of your
0:10:19 > 0:10:22bowl of cereal and you drink the milk, but I've added a bit of
0:10:22 > 0:10:25vanilla to this, just to make it a little bit more classic as well.
0:10:25 > 0:10:27OK, sounds interesting.
0:10:27 > 0:10:29As you say in the breakfast cereal world, Cheerio.
0:10:29 > 0:10:32I'm leaving the tent guys, it's been really great.
0:10:34 > 0:10:35This is my final turn.
0:10:38 > 0:10:42I'm just squashing down to try and get the butter a bit even.
0:10:42 > 0:10:46Going to do another book turn now, so I should get even more layers.
0:10:46 > 0:10:50One hour remaining to make 24 Danish pastries.
0:10:50 > 0:10:52# Doo-bee-doo-be-doop-doop. #
0:10:52 > 0:10:55In order to give the pastry the maximum time to rest...
0:10:55 > 0:10:57I've only got two minutes till something happens, so...
0:10:57 > 0:10:59You've got two minutes and 24 seconds, actually.
0:10:59 > 0:11:02..the bakers should leave shaping and filling
0:11:02 > 0:11:03until the last possible minute.
0:11:03 > 0:11:06So, these will be my apple roses.
0:11:06 > 0:11:08But every minute they aren't shaping and filling...
0:11:08 > 0:11:11Now, dough, just make sure that's all right.
0:11:11 > 0:11:13..is a minute they won't have for baking.
0:11:13 > 0:11:18- 50 minutes.- How many?- 5-0.- 5-0, OK.
0:11:18 > 0:11:21I'm pretty pleased with how the pastry's come out.
0:11:21 > 0:11:25I'm making the pinwheels. You get a beautiful, crisp point,
0:11:25 > 0:11:27but the middle will be nice and soft.
0:11:27 > 0:11:29Success second time round.
0:11:29 > 0:11:32I kept an eye on it, I watched it like a hawk.
0:11:32 > 0:11:34Somehow, time has escaped me.
0:11:34 > 0:11:36- It looks like origami. - It does look like origami.
0:11:36 > 0:11:39You fold it over, so you end up with a little...
0:11:39 > 0:11:42Hang on, you've totally lost me there already.
0:11:42 > 0:11:46Just take one side over underneath, the other side over the top and
0:11:46 > 0:11:50then I'm just going to put the bechamel on top in the gap.
0:11:50 > 0:11:52Would you call that a little lattice or a...?
0:11:52 > 0:11:54I have no idea what you'd call it, really.
0:11:54 > 0:11:57- Jane's open pocket. Jane's... - Yeah, my kids have discovered that.
0:11:57 > 0:11:59- MEL LAUGHS - Yeah, I bet they have.
0:12:03 > 0:12:05Should have an hour of proving.
0:12:05 > 0:12:07Bless them, they're going to have ten minutes.
0:12:07 > 0:12:10I don't actually know if Paul likes peanut butter,
0:12:10 > 0:12:11he didn't say he disliked it.
0:12:11 > 0:12:14I just want to make sure I get it edge to edge
0:12:14 > 0:12:15cos I don't want any gaps.
0:12:19 > 0:12:21Want to make sure I don't coil it too tight
0:12:21 > 0:12:23cos I want to give it room to grow.
0:12:27 > 0:12:311, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
0:12:31 > 0:12:34- Might even get a bonus one out. - How's the pastry flossing going?
0:12:34 > 0:12:37- Immensely clean. - Have you found any cavities or...
0:12:37 > 0:12:40- Um...- ..all clear?- All clear.
0:12:40 > 0:12:42Oh, it does work, doesn't it?
0:12:42 > 0:12:45It's not too badly compressing the layers together,
0:12:45 > 0:12:47so hopefully I'll still get that lamination.
0:12:47 > 0:12:49Can you have too much chocolate filling? Possibly not.
0:12:58 > 0:13:02I'm just going to have to do the other ones really quickly.
0:13:02 > 0:13:05Bakers, just 30 minutes left for grievous BUTTERLY harm.
0:13:05 > 0:13:09- Just 30 minutes. - Time is running out.
0:13:09 > 0:13:12You're not going to plait all those bits, are you?
0:13:12 > 0:13:15- This is what I do, I fold it over like this.- I know what it is -
0:13:15 > 0:13:16it's a plattice.
0:13:16 > 0:13:18It's a half plait, half lattice.
0:13:18 > 0:13:20It's a little bit like a pastry cigar, isn't it?
0:13:23 > 0:13:24That'll do.
0:13:30 > 0:13:32Cool, next one.
0:13:34 > 0:13:36My frangipane's melting and escaping.
0:13:36 > 0:13:38They're looking a bit messy in there.
0:13:38 > 0:13:42- Candice, I don't in any way want to alarm you...- Hmm?
0:13:42 > 0:13:4323 minutes to go.
0:13:43 > 0:13:47- Thank very much.- OK? Just to put that into perspective.
0:13:50 > 0:13:53One more minute, pushing it.
0:13:53 > 0:13:56- How long do they need in the oven? - 20 minutes.
0:13:56 > 0:13:5720 minutes. OK, you're fine.
0:13:57 > 0:14:00That gives you three minutes to play with.
0:14:05 > 0:14:08- Hello, darling.- Hello. - How many have you got to do?
0:14:08 > 0:14:12A lot. I've still got 12 that are raw, I've got 12 in the oven.
0:14:12 > 0:14:14- 12 that are raw?! - 12 that aren't cooked yet.
0:14:14 > 0:14:16- OK, and how long do they need? - About 20 minutes.
0:14:16 > 0:14:19- OK, you've got about 20 minutes. - Yeah.
0:14:19 > 0:14:22They're going in...I think...
0:14:22 > 0:14:24although I have no space.
0:14:24 > 0:14:26Upper bunk looking good.
0:14:27 > 0:14:31Lower bunk also looking good.
0:14:31 > 0:14:33I'm going to put three trays in, just so I get something.
0:14:37 > 0:14:40I just spilt cheese everywhere.
0:14:40 > 0:14:41They are in.
0:14:41 > 0:14:45It's the usual position, sat in front of the oven, praying.
0:14:45 > 0:14:47Cook faster, please.
0:14:47 > 0:14:50- How's it going, Candice? - Well, they're in.
0:14:50 > 0:14:53Overdone. The others aren't cooked though, that's the problem.
0:14:57 > 0:14:59How much longer have we got?
0:14:59 > 0:15:03OK, bakers, you've got five minutes for your Danish to make a killing.
0:15:03 > 0:15:05Oh, we're going to be tight on this.
0:15:05 > 0:15:08They're not going to be cooked. They're not going to be cooked.
0:15:09 > 0:15:14I've only got 11 in there, I've just realised. That's left over.
0:15:14 > 0:15:16So...fun times ahead.
0:15:18 > 0:15:19Coming out.
0:15:33 > 0:15:34Have not got time.
0:15:34 > 0:15:38Oh, the butter is not even for real right now. Leaking everywhere.
0:15:38 > 0:15:40Oh, dear.
0:15:46 > 0:15:51- OK, bakers, this Danish saga is over.- There you go, 12.
0:15:52 > 0:15:55- I'm shaking.- Oh, please, God.
0:15:59 > 0:16:01Fire!
0:16:01 > 0:16:04I think someone put some butter in the bottom of my oven.
0:16:16 > 0:16:19- So, Val, have we got 12? - Yes, 12 of each.
0:16:27 > 0:16:30What we'll do is we'll start with the pinwheel.
0:16:30 > 0:16:34The bake underneath looks a bit pale. Let's have a quick look.
0:16:34 > 0:16:36You've got a little bit of a flake, it's gone a bit doughy there
0:16:36 > 0:16:38where you put the filling, but that's quite normal.
0:16:38 > 0:16:41They're a very good buttery flavour,
0:16:41 > 0:16:43but they're a little bit underdone underneath.
0:16:43 > 0:16:46I actually like them a little bit softer in the middle.
0:16:46 > 0:16:49- Really? - Yes, it's how our family like them,
0:16:49 > 0:16:51they like them a bit softer in the middle.
0:16:52 > 0:16:55The problem is, when you push a hole in the middle, it falls through.
0:16:55 > 0:16:57I was too energetic today, I thought,
0:16:57 > 0:17:00"Oh, bother, I pushed right through."
0:17:02 > 0:17:05That apple, you've just got the right amount of spice,
0:17:05 > 0:17:07but sad that it all falls apart.
0:17:11 > 0:17:14They're a lovely inviting colour, but, if you look in here,
0:17:14 > 0:17:16it's not quite done.
0:17:18 > 0:17:21I don't know that the rhubarb adds to the mango.
0:17:21 > 0:17:23I'm not really getting a lot of ginger coming through,
0:17:23 > 0:17:25but I'm certainly not getting the almond.
0:17:25 > 0:17:29Well done for using fresh pineapple and fresh coconut,
0:17:29 > 0:17:31- the flavours really come through. - Thank you.
0:17:35 > 0:17:37This is going to be fascinating.
0:17:40 > 0:17:45Dry as a bone. With granola on top of that, wow.
0:17:45 > 0:17:48A pastry should be buttery when you taste it
0:17:48 > 0:17:53and the butter's gone. Absolutely raw layers all the way through.
0:17:53 > 0:17:56- Do you know what? I'm not going to. - It's fine.
0:17:56 > 0:17:57It's such a shame.
0:18:08 > 0:18:10I think the overall plaiting looks good.
0:18:10 > 0:18:12I think the colour's OK. How many have you got of these?
0:18:12 > 0:18:17- Um, 12 of the cinnamon swirls.- Yeah.
0:18:17 > 0:18:21- 11 of the...- 11 plaits. - There's 11 plaits.
0:18:23 > 0:18:25They're bone dry,
0:18:25 > 0:18:28so what you're left with is a bread with some bits in it.
0:18:28 > 0:18:30Can't get any flavour from them.
0:18:31 > 0:18:33The nut filling in there...
0:18:35 > 0:18:37- ..is delicious.- OK.
0:18:41 > 0:18:42If my dad had kept
0:18:42 > 0:18:45dates in our glove box, there would have been uproar.
0:18:45 > 0:18:47In 1970s Leatherhead, there would have been uproar.
0:18:47 > 0:18:49Good lamination all the way through,
0:18:49 > 0:18:51you can't see any gaps in there at all.
0:18:51 > 0:18:53Immensely tempting, beautiful colour.
0:18:53 > 0:18:56These look more biscuit-y because they've been cut very thinly.
0:18:56 > 0:18:59Hm. You'd want a bit of height in the Danish itself.
0:19:05 > 0:19:06Unbearable silence.
0:19:06 > 0:19:12For me, the flavour is very good, but it's just all too close.
0:19:12 > 0:19:14If it was thicker, you would have had a proper Danish pastry.
0:19:14 > 0:19:18You got away with it. Right, it's a lovely colour on the top.
0:19:20 > 0:19:24That pear and the creme patissiere, absolutely delicious.
0:19:24 > 0:19:27Pear and creme pat are beautiful together, the chocolate's just
0:19:27 > 0:19:31overwhelmed it for me. And it is too thin - you need to have it thicker.
0:19:31 > 0:19:32Apart from that, perfect.
0:19:32 > 0:19:35- Thank you.- Absolutely perfect. - Thanks.
0:19:45 > 0:19:46Did you prove these
0:19:46 > 0:19:47before they went in the oven?
0:19:47 > 0:19:49I actually didn't have time to prove them.
0:19:49 > 0:19:51That's why they've ended up like that. It hasn't grown,
0:19:51 > 0:19:54you pop them into a hot oven, the yeast will explode and then throw
0:19:54 > 0:19:56all the butter out, which is exactly what's happened.
0:19:56 > 0:19:59Did you notice that, on the tray, there was butter?
0:19:59 > 0:20:02- Oh, yeah, there was lots. - Sadly, it is raw in the middle.
0:20:02 > 0:20:06- Didn't give yourself enough time and it was all rushed.- Hm.
0:20:06 > 0:20:07Ha.
0:20:07 > 0:20:11The banana and the peanut is just mad.
0:20:12 > 0:20:15- Mad - good?- I do like it.- OK.
0:20:15 > 0:20:17I've just never had anything like it before. It's bizarre.
0:20:17 > 0:20:20I think it works in a Danish, if it was baked properly.
0:20:20 > 0:20:23- Maple and the bacon.- And the bacon.
0:20:23 > 0:20:26Again, quite raw. All the butter's just left.
0:20:26 > 0:20:29Lovely colour around the outside, you've got a nice bit of depth.
0:20:29 > 0:20:31Great flavour, really is beautiful.
0:20:31 > 0:20:33That's a shame. I think both your fillings are beautiful,
0:20:33 > 0:20:35but your pastry needs a lot of work.
0:20:35 > 0:20:38- Yeah.- Who was Star Baker last week? - Benjamina.
0:20:38 > 0:20:39I don't know, was it?
0:20:46 > 0:20:49- That's the ideal pastry right there. - Can you eat that one then, please?
0:20:49 > 0:20:54Um... All of these, love the colour and, actually the lamination looks
0:20:54 > 0:20:56pretty good as well, but you've overfilled them.
0:20:56 > 0:20:58Yes, I did.
0:20:58 > 0:21:00That is how I'd expect it to look inside.
0:21:00 > 0:21:02Quite irregular, you can see the lamination,
0:21:02 > 0:21:04it's baked all the way through.
0:21:07 > 0:21:10Gosh, you've got the flavour right, it's delicious.
0:21:10 > 0:21:12You've got very good distribution of the fruit -
0:21:12 > 0:21:14orange is definitely coming through beautifully.
0:21:14 > 0:21:16Let's have a look at this.
0:21:16 > 0:21:19Good bake, nice and brown underneath, crispy as well.
0:21:22 > 0:21:24- I think the flavour is delicious. - Oh, thank you, thank you.
0:21:24 > 0:21:28- You've shown us that you can make a very good pastry.- Thank you.
0:21:42 > 0:21:45The savoury ones look pretty good - nice shape.
0:21:45 > 0:21:47You've lost a little bit of butter out of there
0:21:47 > 0:21:50but, actually, it's well-baked all the way through.
0:21:52 > 0:21:55- I think the flavour of the filling's delicious.- Thank you.
0:21:55 > 0:21:57However, the pastry itself is very dry...
0:21:57 > 0:22:00- OK.- ..and that's because you rushed it and the butter's poured out.
0:22:00 > 0:22:02Right, let's try these sweet ones.
0:22:02 > 0:22:07How pretty these are, a very original formation of the apple.
0:22:10 > 0:22:12These are absolutely delicious.
0:22:12 > 0:22:16Beautifully crispy, it's so pretty on the top.
0:22:16 > 0:22:18I'm dying to have it, but it's a pity it's not quite done.
0:22:18 > 0:22:20Yeah, I just needed a little bit longer.
0:22:20 > 0:22:23Could you explain to me why you have a pile of six?
0:22:23 > 0:22:25I'm just taking them home for my family.
0:22:25 > 0:22:27- That is absolutely fine. - The family...
0:22:27 > 0:22:28Do you not get fed at home?
0:22:28 > 0:22:32- Well, they'll love these. Is that all right?- Of course it is.
0:22:32 > 0:22:34- I've depleted your basket, sorry. - Thank you, Candice.
0:22:34 > 0:22:36- You're very welcome. Thank you. - Will you please leave?
0:22:36 > 0:22:38They love a savoury puff, I'm sorry.
0:22:40 > 0:22:43'I'm really glad I took that gamble with the savoury.'
0:22:43 > 0:22:45A little bit weird paid off, maybe.
0:22:45 > 0:22:48'Better than I dared to hope for.'
0:22:48 > 0:22:53Mary's comments were lovely, Paul's comments were...astounding.
0:22:53 > 0:22:56Slightly disappointed, if I'm honest,
0:22:56 > 0:22:59especially at something that would have been really easy to change if
0:22:59 > 0:23:01I'd have known about the thickness of them.
0:23:04 > 0:23:05'Saying that the pastry's raw'
0:23:05 > 0:23:07probably is the worst thing they could say,
0:23:07 > 0:23:09that it's not even cooked.
0:23:09 > 0:23:11But they did eat it, so it wasn't that raw.
0:23:11 > 0:23:13I'd like to pretend that I can draw a line under it -
0:23:13 > 0:23:16I probably won't. I'll probably go away and brood for a little while.
0:23:16 > 0:23:18I'm not looking forward to the technical.
0:23:18 > 0:23:22I can't be last in the technical for a third week in a row.
0:23:22 > 0:23:25After a morning filled with breakfast pastries,
0:23:25 > 0:23:30the bakers now face an afternoon baking an ultimate tea-time classic.
0:23:33 > 0:23:38OK, bakers, welcome to your pastry Technical Challenge.
0:23:38 > 0:23:40Now, Mary has set this challenge for you today.
0:23:40 > 0:23:41Any words of advice, Mary?
0:23:41 > 0:23:46I want sheer perfection, so please keep your cool.
0:23:46 > 0:23:49- Right, off you pop, my darlings. - See you back for judging.
0:23:49 > 0:23:50The things I could tell you about them.
0:23:50 > 0:23:57Right, Paul and Mary would very much like you to make a Bakewell tart.
0:23:57 > 0:23:59And the clue is in the title.
0:23:59 > 0:24:01You've got to bake WELL,
0:24:01 > 0:24:04- not bake badly...- No. - ..bake well a tart.
0:24:04 > 0:24:07You've got two and a half hours on this Bakewell tart challenge.
0:24:07 > 0:24:09- On your marks.- Get set. - BOTH:- Bake.
0:24:13 > 0:24:14I've never made a Bakewell tart.
0:24:14 > 0:24:16I kind of know what it should look like.
0:24:16 > 0:24:20It was my nan's favourite thing to make, really.
0:24:20 > 0:24:22I have made Bakewell tarts before.
0:24:22 > 0:24:23I quite like Bakewell tarts.
0:24:26 > 0:24:29It is a Great British classic.
0:24:29 > 0:24:31Some of them have struggled in technical challenges in the past,
0:24:31 > 0:24:34but I think everybody should know what a Bakewell tart
0:24:34 > 0:24:35should look like.
0:24:35 > 0:24:38They really should and, I mean, they know about baking blind.
0:24:38 > 0:24:42Most of them will have made frangipane in some form before,
0:24:42 > 0:24:45they'll have done cakes with feather icing before,
0:24:45 > 0:24:48it's putting all those skills together in one item.
0:24:48 > 0:24:50Well, obviously, yours looks great.
0:24:50 > 0:24:53So you've got a beautiful layer of icing, great frangipane...
0:24:53 > 0:24:57- No soggy bottom. Let's have a look. - No soggy bottom there, Mary.
0:24:57 > 0:24:59And a really thin layer of pastry.
0:24:59 > 0:25:01It's beautiful, the almond flavour,
0:25:01 > 0:25:03tartness coming from the jam,
0:25:03 > 0:25:07- crispiness from the base underneath. - Hmm. Oh, so good.
0:25:07 > 0:25:10- Well done, Bezza. - What was that about your diet?
0:25:14 > 0:25:17Oh, yeah, there's not very many instructions here.
0:25:17 > 0:25:19First step is - "Make a jam."
0:25:19 > 0:25:22I'm just softening the raspberries first.
0:25:22 > 0:25:25Second instruction - "Make a sweet shortcrust pastry."
0:25:25 > 0:25:27I think there are people in the room who know how to make
0:25:27 > 0:25:29a Bakewell tart, who have made it before.
0:25:29 > 0:25:33I think the winners would be the...aged.
0:25:33 > 0:25:36I'm sure someone like Val has made a Bakewell tart before.
0:25:36 > 0:25:38Looking over, she seems quite determined.
0:25:38 > 0:25:39That's the pastry made.
0:25:39 > 0:25:41It's just going into the fridge for half an hour now.
0:25:41 > 0:25:44The instructions say, "Make a frangipane."
0:25:44 > 0:25:47- MUTTERS:- How do you make a frangipane?
0:25:47 > 0:25:49I've never made a frangipane before.
0:25:49 > 0:25:51I'm just doing it in the order that it is in the recipe.
0:25:51 > 0:25:54It's a bit creative, I'm going to just kind of go with my gut.
0:25:54 > 0:25:57But one baker has been going with their gut since the technical
0:25:57 > 0:25:59challenge started.
0:25:59 > 0:26:01SHE GASPS
0:26:01 > 0:26:04I only thought there was one sheet and I've baked for the
0:26:04 > 0:26:08first 15, 20 minutes with that sheet.
0:26:08 > 0:26:11- Gosh.- Everything I've done, I've guessed.
0:26:11 > 0:26:13So, rhetorical question - have you ever made a Bakewell tart before?
0:26:13 > 0:26:17Yes. I make a different one and I make it every week.
0:26:17 > 0:26:19- You make a Bakewell tart every week? - Yeah.
0:26:19 > 0:26:24It feels really old-school, yeah. It's, like, retro kind of baking.
0:26:24 > 0:26:28- It's just classic and classy... - Yeah.- ..not old.
0:26:28 > 0:26:30Classic and classy.
0:26:30 > 0:26:32- Classic and classy.- There we go.
0:26:34 > 0:26:37- You're only allowed one teaspoon of almond.- Ta-da!
0:26:37 > 0:26:40- I'd have put two in. - Of course you would, Val.
0:26:40 > 0:26:43- What's a recipe for if not to just totally ignore?- Yeah.
0:26:43 > 0:26:45Good pastry, I think.
0:26:45 > 0:26:48What do they say? "Line the tin with pastry."
0:26:48 > 0:26:50I think Bakewell tarts have a thin pastry.
0:26:50 > 0:26:52We're looking for about pound coin sickness.
0:26:52 > 0:26:56I made it a bit thicker because I wanted to be able to get it
0:26:56 > 0:26:58out of the flan dish.
0:26:58 > 0:27:01Don't want a soggy bottom, so I'm just trying to make sure there are
0:27:01 > 0:27:02no gaps, there are no holes.
0:27:02 > 0:27:05I think, when Mary said she was looking for perfection,
0:27:05 > 0:27:08the pastry case is going to be the thing that you see around the side.
0:27:08 > 0:27:10She said, "Keep it cool,"
0:27:10 > 0:27:14so, I'm going to, literally, get this back in the fridge.
0:27:14 > 0:27:16I'm going to chill it down again.
0:27:17 > 0:27:21"Make an icing, colour a small amount of icing pink, ice the top,
0:27:21 > 0:27:24"decorate with traditional feather design."
0:27:24 > 0:27:26I don't think Mary wants the pink icing neon.
0:27:26 > 0:27:28- Is that pink or red? - BENJAMINA LAUGHS
0:27:32 > 0:27:35So, next it says - "Bake."
0:27:35 > 0:27:37So, I'm going to blind bake it.
0:27:37 > 0:27:39I wouldn't normally bake it blind.
0:27:39 > 0:27:42I'm just going to bake it a short while blind - five minutes.
0:27:46 > 0:27:4890 minutes remaining.
0:27:48 > 0:27:51It's not cooked yet, but I want to just take that off now.
0:27:51 > 0:27:56This may be a bit on the thick side and a bit on the chewy side.
0:27:56 > 0:27:57Coming out.
0:27:57 > 0:28:00I'm happy with it, it's got a nice colour to it.
0:28:00 > 0:28:01Edges have come away a little bit.
0:28:01 > 0:28:03Well, that's not ideal.
0:28:03 > 0:28:05I perhaps didn't pierce it quite enough.
0:28:05 > 0:28:08"Fill the pastry case."
0:28:08 > 0:28:10It doesn't say what with.
0:28:10 > 0:28:13I know it's raspberry jam on the bottom and then the frangipane
0:28:13 > 0:28:15on top, and then the icing.
0:28:15 > 0:28:18Yeah, yeah. Yeah?
0:28:18 > 0:28:19Quite nostalgic for me, this.
0:28:19 > 0:28:22Have I not shown you my picture? Me and my nanny.
0:28:22 > 0:28:24- Oh, you've got your nan's glasses on.- Yeah.
0:28:24 > 0:28:27- What about her Bakewell?- It was a really, really good Bakewell.
0:28:27 > 0:28:30It was weird cos mum texted me this morning saying,
0:28:30 > 0:28:31"Your nan would be really proud."
0:28:31 > 0:28:35- I feel...- Ohh.- Yeah, so...- Ohh.
0:28:35 > 0:28:38- We'll channel the nan.- I am. - Channel the spirit of the nan.
0:28:38 > 0:28:40Go on, Margaret.
0:28:40 > 0:28:42Bakers, I don't want to put you in a frangi-panic,
0:28:42 > 0:28:44but you've only got an hour left.
0:28:44 > 0:28:45I don't think I've rushed it.
0:28:45 > 0:28:49I'm now going to pipe on my frangipane mix.
0:28:49 > 0:28:50I'm not going to hit you, honestly.
0:28:50 > 0:28:54It doesn't matter. At this stage, it would almost come as a blessing.
0:28:57 > 0:28:59I knew there was going to be an issue.
0:28:59 > 0:29:01See, what I didn't want was for the jam to mix with the frangipane
0:29:01 > 0:29:03and that's exactly what's happened here.
0:29:03 > 0:29:05OK, it's time to bake.
0:29:05 > 0:29:09I'm going to start off with about 15 minutes.
0:29:09 > 0:29:12I'm glad I got it in early - it's taking ages to cook.
0:29:14 > 0:29:16RAV SIGHS
0:29:16 > 0:29:20It's not looking very baked, but I'm not actually sure what the
0:29:20 > 0:29:22top of it's meant to look like when it's baked.
0:29:22 > 0:29:23Not enough time.
0:29:24 > 0:29:26It's not cooking as...
0:29:28 > 0:29:30Oh, my word, the oven wasn't on.
0:29:30 > 0:29:33- Ohh.- What happened? - The oven's not on.
0:29:33 > 0:29:35- CANDICE:- What have you done? - My oven's off.- No.
0:29:35 > 0:29:37- What?! - RAV:- Oh, no.
0:29:37 > 0:29:40That's unfortunate. I've been sat here for 15 minutes doing nothing.
0:29:44 > 0:29:47Just 20 minutes remaining.
0:29:47 > 0:29:48It's rising.
0:29:48 > 0:29:50I like it gooey. It's just about cooked,
0:29:50 > 0:29:52so I'm going to start fanning it.
0:29:52 > 0:29:54Is mine the only one out?
0:29:54 > 0:29:56I think she knows exactly what she's doing.
0:29:56 > 0:29:58I'll be surprised if she doesn't come first.
0:29:58 > 0:30:00It's coming out. It needs to cool down.
0:30:00 > 0:30:02I don't have time.
0:30:02 > 0:30:05- There we go.- I'm kind of assuming it'll now firm up.
0:30:05 > 0:30:07We're going to go with that.
0:30:08 > 0:30:09Hm...
0:30:09 > 0:30:12A quick waft. It's never going to be cool!
0:30:12 > 0:30:14We only need it to be cool enough to get the icing on.
0:30:14 > 0:30:16We don't need it to be fully cooled down yet.
0:30:16 > 0:30:19Just going to have to go for it, I'm afraid.
0:30:19 > 0:30:22Benjamina, my love, time very much of the essence now.
0:30:22 > 0:30:23Oh, come on.
0:30:26 > 0:30:28Ooh, there she blows.
0:30:28 > 0:30:30My hands are shaking.
0:30:30 > 0:30:31- Jane, cover your ears.- Why?
0:30:31 > 0:30:34OK, bakers, that's five minutes!
0:30:34 > 0:30:36- It's not working. - Far too hot to be putting it on.
0:30:39 > 0:30:41Gosh! It's all falling apart!
0:30:41 > 0:30:44Bakewell tart is still hot. It's setting the icing.
0:30:44 > 0:30:46Right, it's coming out.
0:30:46 > 0:30:47It's definitely melting.
0:30:48 > 0:30:50It's going to have to go on hot.
0:30:52 > 0:30:54It's kind of collapsing.
0:30:54 > 0:30:56Urgh!
0:30:57 > 0:30:59What a state!
0:30:59 > 0:31:00Stop. Just stop, Tom.
0:31:00 > 0:31:02This is a disaster.
0:31:02 > 0:31:04This couldn't have gone much more wrong.
0:31:07 > 0:31:08OK, bakers. Time's up.
0:31:08 > 0:31:10Oh, my God!
0:31:10 > 0:31:11I'm missing a whole side!
0:31:11 > 0:31:16Time to bring your Bakewells up to the chequered altar, please.
0:31:16 > 0:31:17It's awful!
0:31:17 > 0:31:19Pop them behind the photo of yourselves.
0:31:19 > 0:31:20You know the drill.
0:31:23 > 0:31:26'Paul and Mary are looking for a crispy pastry case,
0:31:26 > 0:31:30'clearly defined layers of jam, frangipane, and feathered icing.'
0:31:33 > 0:31:36- Right, shall we start with this one then, Mary?- Mm.
0:31:36 > 0:31:38Ooh, it cuts well. It's a nice crispy bottom.
0:31:38 > 0:31:40There's a layer of jam.
0:31:40 > 0:31:43There is a layer of frangipane, which has risen up at the side.
0:31:44 > 0:31:46It's a good flavour, too.
0:31:46 > 0:31:48Moving on, there is feathering on the top.
0:31:48 > 0:31:51- Good colour on the pastry. - Base is done OK.
0:31:51 > 0:31:53And also, the pastry is the same thickness
0:31:53 > 0:31:56on the bottom and up the sides.
0:31:56 > 0:31:59It's neat enough, but the frangipane isn't quite done
0:31:59 > 0:32:01and too much jam for me.
0:32:01 > 0:32:03We've got a good colour in the pastry here.
0:32:03 > 0:32:06The feathering is very, very close together,
0:32:06 > 0:32:08so you don't get quite the effect
0:32:08 > 0:32:11when you pull the cocktail stick through.
0:32:11 > 0:32:14Pastry's good underneath. Nice and strong, Mary.
0:32:14 > 0:32:16- Good flavour.- Tastes OK.
0:32:16 > 0:32:19But the icing was put on while it was still warm.
0:32:19 > 0:32:21Right, let's move on to number four.
0:32:21 > 0:32:24Oh, dear. It's still on the base as well. Collapsed.
0:32:24 > 0:32:26This is just goo.
0:32:27 > 0:32:31- There's a little bit too much jam, but it's a beautiful jam.- Mm.
0:32:31 > 0:32:35Moving on, it is baked, it is whole, looks quite thick.
0:32:35 > 0:32:38A layer of jam, frangipane. You've got all the elements there.
0:32:38 > 0:32:40It's still very warm, isn't it?
0:32:40 > 0:32:43And of course, if you put that on warm,
0:32:43 > 0:32:45you've had to put quite a lot of icing on there
0:32:45 > 0:32:48in order to cover the whole thing.
0:32:48 > 0:32:50This one hasn't got finished on the icing.
0:32:50 > 0:32:51Probably cos they thought,
0:32:51 > 0:32:53"I'm not putting it on cos it's too hot."
0:32:53 > 0:32:55If I cut there, you look at that and go,
0:32:55 > 0:32:58"Actually, that's not too bad." Nicely baked underneath.
0:32:58 > 0:33:00Yeah. Taste is very good,
0:33:00 > 0:33:01but we haven't got any icing on the top.
0:33:01 > 0:33:03It's not on the top.
0:33:03 > 0:33:06Right, moving on to this one. At least the icing's nice and level.
0:33:08 > 0:33:09No feathering.
0:33:09 > 0:33:12But we have a very good example of lovely, thin pastry,
0:33:12 > 0:33:14beautifully baked.
0:33:14 > 0:33:15Moving on to the last one -
0:33:15 > 0:33:18I reckon you could stand on that, Mary, and it wouldn't break.
0:33:18 > 0:33:21- It's holding its own, as you would say.- It is.
0:33:21 > 0:33:24Right. There's your soggy bottom, Mary.
0:33:24 > 0:33:26We had to wait a while for it.
0:33:26 > 0:33:29The last one, yeah. And that pastry is raw.
0:33:31 > 0:33:34Mary and Paul will now rate the Bakewell tarts
0:33:34 > 0:33:36from the worst to the best.
0:33:36 > 0:33:38In eighth place is this one.
0:33:38 > 0:33:40That's me again.
0:33:40 > 0:33:43Tasted OK, but looking like that, you just can't present it.
0:33:43 > 0:33:45In seventh place, whose is this?
0:33:45 > 0:33:48Your frangipane is running off the plate
0:33:48 > 0:33:50and the pastry is rather thick.
0:33:50 > 0:33:52MEL: In sixth place is Andrew,
0:33:52 > 0:33:54fifth, Benjamina,
0:33:54 > 0:33:56and fourth place, Tom.
0:33:56 > 0:33:57And in third place...
0:33:58 > 0:34:01We had a good pastry here. It was holding together.
0:34:01 > 0:34:03In second place is this one.
0:34:03 > 0:34:05Whose is this?
0:34:06 > 0:34:09- The pastry's OK. Watch the jam and the layers.- Yeah.
0:34:09 > 0:34:12But there is distinctive feathering in there and it is fairly level.
0:34:12 > 0:34:15- And in first place... - THEY APPLAUD
0:34:15 > 0:34:17Beautiful crust, good feathering,
0:34:17 > 0:34:21the right proportion frangipane to raspberry jam
0:34:21 > 0:34:23and when we cut it, it held together.
0:34:23 > 0:34:25- Well done.- Thank you.
0:34:25 > 0:34:28'I would love to have made a Bakewell tart as good as my nan.
0:34:28 > 0:34:29'She's probably having'
0:34:29 > 0:34:32a little bit of a laugh, going, "What are you doing, Candice?!"
0:34:32 > 0:34:35First place - that extra experience carries you through
0:34:35 > 0:34:36with some of these things.
0:34:36 > 0:34:40I don't feel very good about it. I took mine out a bit too soon.
0:34:40 > 0:34:42Really got to work hard tomorrow
0:34:42 > 0:34:45and hope that will compensate for a soggy bottom.
0:34:45 > 0:34:47Last for the third week in a row.
0:34:47 > 0:34:50It's not a good place to be, really.
0:34:50 > 0:34:53A miracle has to happen tomorrow for me to get through!
0:34:53 > 0:34:55Tomorrow, I'll be checking my oven.
0:35:01 > 0:35:05Pastry week seems to have divided the pack yet again.
0:35:05 > 0:35:08It's the girls at the top. Jane has been right up there.
0:35:08 > 0:35:10Candice, she's done well.
0:35:10 > 0:35:13I think those two have pulled away and are in line for Star Baker.
0:35:13 > 0:35:15I think the people in trouble are Benjamina...
0:35:15 > 0:35:17Who, of course, was Star Baker last week
0:35:17 > 0:35:19and has had a bit of a nightmare.
0:35:19 > 0:35:21I think she got flustered and she got behind.
0:35:21 > 0:35:23I worry about, I think, Val.
0:35:23 > 0:35:25Tom in the Signature, it wasn't good at all.
0:35:25 > 0:35:28We know that Rav's capable of delivering really good flavours.
0:35:28 > 0:35:31Pastry has not, so far, been his forte.
0:35:31 > 0:35:33I think Rav is really in trouble.
0:35:33 > 0:35:36I think he's struggled for the last couple of weeks now.
0:35:43 > 0:35:47Morning, bakers. Hearty welcome to Showstopper day.
0:35:47 > 0:35:49Paul and Mary would very much like you to make
0:35:49 > 0:35:5348 filo pastry amuse-bouches.
0:35:53 > 0:35:58One savour batch, please. One sweet batch. 24 in each.
0:35:58 > 0:36:01- But the fillings must be delicious. - Of course!
0:36:01 > 0:36:03Who'd make an un-delicious filling on a Bake Off?!
0:36:03 > 0:36:05- Exactly! - You've got four hours.
0:36:05 > 0:36:07- On your marks...- Get set... Bake!- Bake!
0:36:10 > 0:36:14Filo pastry is notoriously difficult to make.
0:36:14 > 0:36:16I've made it a couple of times in the past
0:36:16 > 0:36:17and it hasn't always turned out right.
0:36:17 > 0:36:21First time I made filo pastry was about 35 years ago.
0:36:21 > 0:36:25And I thought, "This is no joke!" And I never made it again!
0:36:25 > 0:36:28Filo pastry is difficult, but it's not impossible.
0:36:28 > 0:36:30It's about stretching that dough.
0:36:30 > 0:36:33The trick is to get it wafer, wafer-thin,
0:36:33 > 0:36:36so that when you hold it up, you can almost see through it.
0:36:36 > 0:36:37Now, that's just the filo.
0:36:37 > 0:36:40This isn't a main course - this is amuse-bouche.
0:36:40 > 0:36:43We've got to be bite-size and I know I've got a big mouth,
0:36:43 > 0:36:45but I'm talking inch and a half max.
0:36:45 > 0:36:48It's actually quite a basic dough recipe.
0:36:48 > 0:36:50But it's all in the way that you work it
0:36:50 > 0:36:52and the amount of time that you allow it to rest.
0:36:52 > 0:36:54Rav's planning to find a whole hour
0:36:54 > 0:36:57to rest the dough for his Chinese prawn tartlets
0:36:57 > 0:36:59and his spiced white chocolate samosas.
0:37:00 > 0:37:02I still think I am going home.
0:37:02 > 0:37:05It would be nice if I can somehow survive.
0:37:05 > 0:37:07- Good morning, Val. - Good morning, Paul.
0:37:07 > 0:37:10Tell us all about your filo amuse-bouches.
0:37:10 > 0:37:13I'm going into the Christmas season a bit early.
0:37:13 > 0:37:16Val's making goat's cheese and caramelised onion tartlets,
0:37:16 > 0:37:17which will be delivered
0:37:17 > 0:37:20along with Santa's sacks filled with boozy mincemeat.
0:37:20 > 0:37:24How are you going to be doing this? As a cup? As a parcel?
0:37:24 > 0:37:26The savoury is going to be as a cup.
0:37:26 > 0:37:29It will be two mouthfuls. I'm hoping that will be OK.
0:37:29 > 0:37:32When you say two mouthfuls, Val, what size are we talking?
0:37:32 > 0:37:35- Not Yorkshire gobfuls.- OK.
0:37:36 > 0:37:41Jane's also aiming for something a little more refined than a gobful.
0:37:41 > 0:37:43I'm wrapping filo around these.
0:37:43 > 0:37:46They've got to be neat, so they mustn't unravel
0:37:46 > 0:37:49and they mustn't look raggedy round the top and the bottom.
0:37:49 > 0:37:53Jane's making Roquefort, walnut and fig parcels
0:37:53 > 0:37:56and morello cherry and chocolate truffle-filled filo cones.
0:37:56 > 0:37:58Her dough will need to be the perfect consistency
0:37:58 > 0:38:00to wrap around her moulds.
0:38:00 > 0:38:04If it's too sloppy, it shrinks and then it looks horrible.
0:38:04 > 0:38:06It's all about getting the texture of this right
0:38:06 > 0:38:08to get the finish of these right.
0:38:08 > 0:38:10Whilst Jane and most of the other bakers
0:38:10 > 0:38:12are hoping to keep their dough firm...
0:38:12 > 0:38:13It feels amazing.
0:38:13 > 0:38:16..Tom and Andrew prefer things a little...wetter.
0:38:16 > 0:38:19My filo is quite a slack mix, I find it easier to stretch.
0:38:19 > 0:38:22It comes with its downfalls, but I prefer it.
0:38:22 > 0:38:26Andrew's slack dough will encase spicy squash and chorizo
0:38:26 > 0:38:29and will also be the foundation of his take on a classic baklava.
0:38:29 > 0:38:31When it cools, it does firm up.
0:38:31 > 0:38:34It's not quite this liquidy when it comes to stretching it.
0:38:35 > 0:38:39Baklava is the very reason that the tricky filo pastry exists...
0:38:40 > 0:38:43..and perfecting it is a 700-year-old royal calling.
0:38:43 > 0:38:47It's was in the 13th century in the Ottoman sultan's kitchens
0:38:47 > 0:38:50that the royal chefs developed filo
0:38:50 > 0:38:52and in this bakery in north London,
0:38:52 > 0:38:54they're still making it the very same way.
0:38:54 > 0:38:56This is amazing.
0:38:56 > 0:39:00It's like a sort of hospital, in a good way.
0:39:00 > 0:39:01How are you doing, Ahmet?
0:39:01 > 0:39:04- Very good.- Nice to meet you. - Nice to meet you too.- I'm Mel.
0:39:04 > 0:39:06- Listen, can I get stuck in?- Sure.
0:39:06 > 0:39:08Following a traditional recipe called yufka,
0:39:08 > 0:39:10which in Turkish means "fragile",
0:39:10 > 0:39:14multiple sheets of pastry are wrapped onto a long rolling pin
0:39:14 > 0:39:18and stretched out before being separated, floured and rolled again.
0:39:18 > 0:39:22- It's like muslin, isn't it? - It is not ready yet.- Really?
0:39:22 > 0:39:26- When it is ready, I can see through. - Oh, really?- Yeah.
0:39:26 > 0:39:29- How do I start?- Just try.
0:39:29 > 0:39:30SHE CHORTLES
0:39:30 > 0:39:33You're getting there, don't worry.
0:39:33 > 0:39:34Well done.
0:39:34 > 0:39:36It's gone wrinkly.
0:39:36 > 0:39:39- That's OK.- No, it's not good.
0:39:39 > 0:39:42The process of creating filo was such a skill
0:39:42 > 0:39:44that the number of sheets became a sign of wealth,
0:39:44 > 0:39:48with grand households demanding a minimum of 100 layers.
0:39:48 > 0:39:52Looking for exciting ways to serve the pastry,
0:39:52 > 0:39:54baklava was created by the sultan's kitchen,
0:39:54 > 0:39:57sandwiching pistachio between the filo
0:39:57 > 0:39:58before sprinkling it with butter.
0:39:58 > 0:40:01The baklava is sliced and baked.
0:40:01 > 0:40:05This process now, you're putting this amazing syrup on the top...
0:40:05 > 0:40:07- Yeah.- ..to create the baklava disco
0:40:07 > 0:40:09and is that just sugar and water in there?
0:40:09 > 0:40:13- Yes.- How much sugar do you actually get through a month?- Two tonnes.
0:40:13 > 0:40:14That's a lot of sugar, Ahmet.
0:40:14 > 0:40:17As the Ottoman Empire grew,
0:40:17 > 0:40:20the sultan captured slaves to become part of his army.
0:40:20 > 0:40:21Every Ramadan,
0:40:21 > 0:40:24the royal kitchen prepared hundreds of trays of baklava
0:40:24 > 0:40:26carried on poles with knotted clothes
0:40:26 > 0:40:29in what was known as the Baklava Procession.
0:40:29 > 0:40:32This sweet delicacy was a gift for their service
0:40:32 > 0:40:36and by accepting this tribute, they pledged loyalty to the sultan
0:40:36 > 0:40:37and to their taste buds.
0:40:37 > 0:40:40The Ottoman Empire crumbled in 1922.
0:40:40 > 0:40:43Luckily, the baklava didn't and can still be found
0:40:43 > 0:40:46wherever the sultan's influence had spread.
0:40:46 > 0:40:48Talking of which, this is quite a spread, guys.
0:40:48 > 0:40:50I ordered ten trays?
0:40:50 > 0:40:52Lovely, thanks. One, two, three, four.
0:40:52 > 0:40:54Yeah, just put the others down there. That's great.
0:40:57 > 0:40:59Having chosen to make a wet filo dough...
0:40:59 > 0:41:02It's going to rest for at least half an hour.
0:41:02 > 0:41:05..Tom is also taking a gamble with his fillings.
0:41:05 > 0:41:07My flavours are risky, especially the savoury one,
0:41:07 > 0:41:09but I always want to just push it.
0:41:09 > 0:41:12In his filo cups, Tom will combine strips of sirloin steak
0:41:12 > 0:41:15with a spicy chocolate mousse
0:41:15 > 0:41:17and wine-poached pears with ginger.
0:41:17 > 0:41:20- That's meat? - That's meat in cocoa powder
0:41:20 > 0:41:21with a little bit of chilli powder.
0:41:21 > 0:41:23I thought those were very flat brownies.
0:41:23 > 0:41:25When it comes out, what are you going to do with it?
0:41:25 > 0:41:27It'll be very thinly sliced,
0:41:27 > 0:41:29so you should get the nice char on the outside
0:41:29 > 0:41:31and the beautiful pink middle.
0:41:31 > 0:41:34- Yeah.- You've really thought this all through.- Yeah.
0:41:34 > 0:41:37Just giving it a good squeeze together to make sure I can kind of
0:41:37 > 0:41:40see the distribution and see if I need a bit more sausage.
0:41:40 > 0:41:43It's good to get your hands in and give your sausages a good squeeze.
0:41:43 > 0:41:46Candice is aiming for a taste of Scotland
0:41:46 > 0:41:48with her sausage and black pudding apples,
0:41:48 > 0:41:50paired with banoffee and whisky cups.
0:41:50 > 0:41:52How have you got on with your filo pastries?
0:41:52 > 0:41:55I'm actually using a pasta machine to roll it through.
0:41:55 > 0:41:58A girl after my own heart, you see. Not too much work.
0:41:58 > 0:42:00Have you got enough black pudding?
0:42:00 > 0:42:03You know what, I'm not sure, actually. What do you think?
0:42:03 > 0:42:04Feel the weight of that, Mary.
0:42:06 > 0:42:08You're only making 24, you know.
0:42:08 > 0:42:12This is my plantain, so it will be quite sweet
0:42:12 > 0:42:15and that will balance out with the chilli and the saltiness.
0:42:15 > 0:42:18Benjamina's fried plantain will be blended with spinach
0:42:18 > 0:42:22for her filo samosas to go with her pear cups with creme patissiere
0:42:22 > 0:42:23flavoured with chai tea.
0:42:23 > 0:42:25- Where does the influence come from? - I'm Nigerian.
0:42:25 > 0:42:28- We eat this with everything. - Do you?
0:42:28 > 0:42:30I thought, make it a bit more sophisticated,
0:42:30 > 0:42:32an amuse-bouche, so, yeah.
0:42:32 > 0:42:35- SHE LAUGHS - My mum will be happy to see it.
0:42:36 > 0:42:41I'm making my coffee creme pat, so it's got egg yolks, sugar,
0:42:41 > 0:42:43milk, vanilla...
0:42:44 > 0:42:45..coffee.
0:42:45 > 0:42:49Selasi's coffee cream cups will be topped with a single praline
0:42:49 > 0:42:52and his savoury will have individual spears of asparagus
0:42:52 > 0:42:54wrapped in Parma ham and filo.
0:42:54 > 0:42:56Simplicity is good.
0:42:56 > 0:42:58Simplicity is very good.
0:42:58 > 0:43:00But once the fillings have been prepared...
0:43:00 > 0:43:02I know this is saying it a bit too early,
0:43:02 > 0:43:04but I might actually have some time to spare.
0:43:04 > 0:43:07..this Showstopper gets rather complicated.
0:43:08 > 0:43:11To deliver the filo's classic crispiness...
0:43:11 > 0:43:12..from the middle.
0:43:12 > 0:43:15..the bakers will have to stretch their delicate rested dough
0:43:15 > 0:43:17as thinly as possible.
0:43:17 > 0:43:19That's got some little lumps of flour in it,
0:43:19 > 0:43:20which is a bit annoying.
0:43:20 > 0:43:22And they can use any technique they like.
0:43:22 > 0:43:25My method of stretching is to just put it over my knuckles.
0:43:25 > 0:43:27Probably change halfway through.
0:43:27 > 0:43:30I'm going to roll it out as thin as I can using the rolling pin
0:43:30 > 0:43:32and when I can't roll it out any more with the rolling pin,
0:43:32 > 0:43:34I'll start stretching it with my hands.
0:43:34 > 0:43:36Like a pizza.
0:43:36 > 0:43:38The thing is, it tears quite easily.
0:43:38 > 0:43:41This is an idea I got off of the internet.
0:43:41 > 0:43:43It's just a piece of broom handle.
0:43:43 > 0:43:45Clean, brand-new.
0:43:45 > 0:43:46If you pull it and stretch it
0:43:46 > 0:43:48and then stretch it onto the rolling pin,
0:43:48 > 0:43:50it helps to stretch it, apparently.
0:43:50 > 0:43:53I'll try anything to get this stuff thin.
0:43:59 > 0:44:00That's not thin enough.
0:44:00 > 0:44:04It was hurting my shoulder to roll out so much,
0:44:04 > 0:44:06so I thought I'd give it a go
0:44:06 > 0:44:09and I was actually really pleased with how it turned out.
0:44:09 > 0:44:11It is almost the right thickness.
0:44:11 > 0:44:14Let's see if you can read a bottle of alcohol through it.
0:44:14 > 0:44:17- Yeah, you can almost, can't you? - It is time-consuming.
0:44:17 > 0:44:20- MEL:- But once the bakers think their filo is thin enough...
0:44:20 > 0:44:21Nice and thin.
0:44:22 > 0:44:25..the Showstopper gets even harder to handle.
0:44:26 > 0:44:28It's awful.
0:44:29 > 0:44:31It's fiddly and foldy.
0:44:31 > 0:44:33The bakers need to create
0:44:33 > 0:44:36tiny, bite-sized, identical amuse-bouches...
0:44:36 > 0:44:38That still seems a bit wide.
0:44:38 > 0:44:41..with the most delicate pastry there is...
0:44:41 > 0:44:44It is being uncooperative at the moment.
0:44:44 > 0:44:46..48 times.
0:44:46 > 0:44:49I am putting butter in-between each layer
0:44:49 > 0:44:52so that the layers crisp up and stay separate.
0:45:08 > 0:45:10I've never heard the tent this quiet.
0:45:10 > 0:45:12Everyone's just on it,
0:45:12 > 0:45:15cos we know time has not been our friend in this tent.
0:45:16 > 0:45:1845 minutes remaining.
0:45:18 > 0:45:20- I'm very jealous of that pastry. - Why's that?
0:45:20 > 0:45:23- It's a lot better than my pastry. That's beautiful.- Thanks.
0:45:23 > 0:45:29My savoury - rolling them into sort of ball shapes.
0:45:31 > 0:45:32There is a bit of a danger,
0:45:32 > 0:45:34filling it with a slightly wet filling,
0:45:34 > 0:45:35that it can come through.
0:45:35 > 0:45:37As you can see on some of the earlier ones,
0:45:37 > 0:45:40they've fallen victim to that, but I'm going to bake them anyway.
0:45:41 > 0:45:43A wing and a prayer.
0:45:45 > 0:45:49Or not, as the case may be.
0:45:49 > 0:45:51For six minutes, they are there, then I will check it.
0:45:53 > 0:45:54Sorry!
0:45:58 > 0:45:59Oh! Argh!
0:46:01 > 0:46:03OK, bakers, you've got half an hour left on this.
0:46:03 > 0:46:05They look done.
0:46:06 > 0:46:07Got a nice colour to them.
0:46:07 > 0:46:09I think they're done. Nice.
0:46:13 > 0:46:15That was meant to happen.
0:46:15 > 0:46:17I'm looking for it to be medium rare/rare.
0:46:17 > 0:46:21- Val, how's it going, my lovely?- Awful!
0:46:21 > 0:46:25- No, why?- Yes! Because look at that disaster.
0:46:25 > 0:46:29- Ooh.- It's so fine. I didn't put enough cornflour between it.
0:46:29 > 0:46:31Have you seen any John Carpenter films?
0:46:35 > 0:46:37Damn!
0:46:37 > 0:46:40Right, I'm just going to take these out now.
0:46:41 > 0:46:45I left my cherry jam in there to cool and I've actually frozen it.
0:46:45 > 0:46:47I was so calm earlier.
0:46:47 > 0:46:50Bakers, five minutes left on your mighty bouches.
0:46:50 > 0:46:52- Five minutes left. - I'm going to put these in.
0:46:52 > 0:46:56These are better baked than not baked. In.
0:46:56 > 0:46:57It's gone medium rare.
0:46:57 > 0:46:59This is a medium rare, but that'll be fine.
0:46:59 > 0:47:01No-one's going to spit that out, put it that way.
0:47:01 > 0:47:05They're looking really nice. I'm quite pleased with them.
0:47:05 > 0:47:09This is the final push. I've got my final samosas in the oven.
0:47:09 > 0:47:13Look, it's just going like that.
0:47:13 > 0:47:14This is messy.
0:47:18 > 0:47:20Better get these on a board.
0:47:20 > 0:47:22There, I'm actually done.
0:47:22 > 0:47:23Still got a few minutes to spare.
0:47:25 > 0:47:28- Do you need a hand, Jane?- Could you? Thank you so much, Selasi.
0:47:37 > 0:47:38Nope, not ready.
0:47:43 > 0:47:45OK, bakers, that's it, time's up.
0:47:45 > 0:47:49- Candice, stop fiddling. - Leave your balls alone.
0:47:49 > 0:47:51- There you go.- It felt crisp.
0:47:51 > 0:47:53I left it in there a lot longer than I would have.
0:47:53 > 0:47:54Oh, what a mess.
0:47:55 > 0:47:57Wow, I'm going home.
0:47:58 > 0:47:59Oh, well.
0:48:06 > 0:48:08It's judgment time for the filo amuse-bouches.
0:48:16 > 0:48:19They're the right size. They look appetising.
0:48:19 > 0:48:20Let's try one of these, then.
0:48:25 > 0:48:28The plantain, such a nice flavour inside.
0:48:28 > 0:48:29It tastes delicious.
0:48:29 > 0:48:32- That little bit of heat in there as well.- Bit of chilli.
0:48:32 > 0:48:33It's just enough.
0:48:37 > 0:48:39That's good. Lovely combination.
0:48:39 > 0:48:42The flavours of the chai come through beautifully with the pear.
0:48:42 > 0:48:45- Nice and crispy on the shell. I like them.- Thank you.
0:48:45 > 0:48:47- MEL:- Are you all right there? - Yeah.
0:48:47 > 0:48:48Whoo-whoo!
0:48:57 > 0:49:00It's got the asparagus and the meat and that's pretty much it, really.
0:49:00 > 0:49:01It's quite dry.
0:49:05 > 0:49:07All those flavours - a beautiful marriage.
0:49:07 > 0:49:09The cases should have a bit more butter,
0:49:09 > 0:49:12just to make it that gorgeous golden-brown colour.
0:49:19 > 0:49:21Because they're so tiny,
0:49:21 > 0:49:24you've got to get some very piquant flavour in there
0:49:24 > 0:49:26and you've got it.
0:49:26 > 0:49:28Move on to these.
0:49:30 > 0:49:34A deconstructed baklava is what you have there. It tastes beautiful.
0:49:34 > 0:49:35Oh, thank you.
0:49:42 > 0:49:45It just looks a bit, in Mary's words...
0:49:45 > 0:49:46ALL: "Informal."
0:49:46 > 0:49:48It's gone on a night out, I think.
0:49:48 > 0:49:49Yeah.
0:49:49 > 0:49:51Secondly, they're too big.
0:49:51 > 0:49:53A 50p piece is what you need to be looking at.
0:49:57 > 0:49:59The meat is a lovely flavour.
0:49:59 > 0:50:02I don't know that I recognise it's chocolate, but it's good.
0:50:02 > 0:50:05For me, it doesn't go. It's too bitter.
0:50:05 > 0:50:06This is the sweet one.
0:50:10 > 0:50:13Even though it's so pale, it's beautifully crisp.
0:50:13 > 0:50:15You can feel the pears, the texture,
0:50:15 > 0:50:18but the ginger just overwhelms everything.
0:50:18 > 0:50:20A little bit disappointed, if I'm honest.
0:50:30 > 0:50:31These look fantastic.
0:50:31 > 0:50:35You were very brave to do something totally different with filo pastry.
0:50:35 > 0:50:37However, that's not an amuse-bouche.
0:50:37 > 0:50:39- It's too big.- Oh, OK.
0:50:39 > 0:50:42I do like the look of these. The size is good, they feel crispy.
0:50:48 > 0:50:50It's absolutely delicious.
0:50:50 > 0:50:52The overwhelming flavour is the Roquefort,
0:50:52 > 0:50:53which is not a bad thing.
0:50:53 > 0:50:55You do get the cured meat in there as well.
0:50:55 > 0:50:57Right, choose your weapon, Mary.
0:51:02 > 0:51:04- They taste amazing.- OK. - I don't need to eat that.
0:51:04 > 0:51:07All the flavour was in my mouthful, that's it. That is wasted.
0:51:07 > 0:51:09I'm getting the chocolate,
0:51:09 > 0:51:10I'm getting the cream, getting the cherry.
0:51:10 > 0:51:12It's all in that one mouthful.
0:51:12 > 0:51:14It's absolutely beautiful, but just too much of it.
0:51:14 > 0:51:16Oh, OK, thank you.
0:51:28 > 0:51:31Sadly, there are only 12 mincemeat parcels.
0:51:31 > 0:51:33The rest were still in the oven.
0:51:33 > 0:51:35Time management was probably an issue.
0:51:35 > 0:51:37Overall, they're too big.
0:51:43 > 0:51:44No.
0:51:44 > 0:51:45They're underdone.
0:51:45 > 0:51:49The onion has seeped into the pastry and not cooked.
0:51:49 > 0:51:52OK, let's have a look at the sweet one.
0:51:52 > 0:51:54It's very thick. Straight away, you can feel that.
0:51:54 > 0:51:57- Wow, OK.- I know.
0:51:57 > 0:51:59This really does look more like shortcrust pastry
0:51:59 > 0:52:01than filo, I'm afraid.
0:52:01 > 0:52:03- Filling's good. - The only decent thing to eat on it.
0:52:03 > 0:52:05I think I agree.
0:52:05 > 0:52:07Excellent filling, but the pastry's too thick.
0:52:20 > 0:52:23First of all, I think they look fantastic.
0:52:23 > 0:52:24They're all the same size,
0:52:24 > 0:52:27the way it's been displayed, ten out of ten.
0:52:27 > 0:52:29- Thank you very much. - Let's get tasting.
0:52:29 > 0:52:32Sausage meat, black pudding and apple.
0:52:36 > 0:52:38You've managed to carry through flavours in there
0:52:38 > 0:52:40and in the shape that you were trying to create
0:52:40 > 0:52:43and get it crispy as well is extremely difficult.
0:52:43 > 0:52:45That's spot-on, that. That's really nice.
0:52:45 > 0:52:46Thank you very much.
0:52:46 > 0:52:47Right, banoffee.
0:52:50 > 0:52:53That's scrumptious. It really is lovely.
0:52:55 > 0:52:57Again, thank you very much.
0:52:57 > 0:52:59- That is delicious.- Thank you.
0:52:59 > 0:53:01(Star Baker!)
0:53:03 > 0:53:05(Well done!)
0:53:05 > 0:53:06(Brilliant!)
0:53:21 > 0:53:24They look beautifully proportioned, good colour.
0:53:24 > 0:53:27All they've got to do now is taste good.
0:53:27 > 0:53:30I hope they taste good, mate, cos they do look good.
0:53:30 > 0:53:32- This is the prawn Chinese-style, isn't it?- Yes.
0:53:32 > 0:53:34Straight in.
0:53:40 > 0:53:44That's just the sort of surprise I like before a meal.
0:53:44 > 0:53:45They taste beautiful.
0:53:47 > 0:53:50For my sweet, I've got spiced white chocolate and hazelnut samosas.
0:53:53 > 0:53:55Those, too, beautifully proportioned,
0:53:55 > 0:53:58good flavour, lovely.
0:53:58 > 0:54:00- Thanks.- Well done, Rav.- Thanks.
0:54:08 > 0:54:13We started with Jane and Candice ahead of the pack. Still the case?
0:54:13 > 0:54:16Candice, those banoffees, they were to die for
0:54:16 > 0:54:18and, of course, Jane's done very well.
0:54:18 > 0:54:20Her flavours were so good.
0:54:20 > 0:54:22Rav came into the last challenge in a bit of trouble,
0:54:22 > 0:54:24but these are beautiful.
0:54:24 > 0:54:27Has he done enough? He was way down, wasn't he?
0:54:27 > 0:54:31To be honest, I think both Benjamina and Rav have both done enough.
0:54:31 > 0:54:33The two people left are Val and Tom.
0:54:33 > 0:54:35Val's were far too big.
0:54:35 > 0:54:38But the worst thing is we only had half of what we asked for
0:54:38 > 0:54:40and they're raw.
0:54:40 > 0:54:43Tom, there's no shape to them, but the flavour's just way off base.
0:54:43 > 0:54:45Are you thinking along the same lines?
0:54:45 > 0:54:49- We're agreeing totally.- Are you? - Mm-hm.- That's a first.
0:54:49 > 0:54:51And I'm going to race you to one of Benjamina's triangles.
0:54:53 > 0:54:56- I thought you were taking those home.- Not any more.
0:55:04 > 0:55:06Bakers, what a weekend.
0:55:06 > 0:55:10I get the great job - I get to announce Star Baker.
0:55:11 > 0:55:14Star Baker this week took the high road
0:55:14 > 0:55:16while others perhaps took the lower road.
0:55:16 > 0:55:20Goodness, gracious, great balls of pig -
0:55:20 > 0:55:22- Candice, you're our Star Baker. MEL:- Whoo!
0:55:22 > 0:55:24APPLAUSE
0:55:26 > 0:55:29Now, my job gets harder every week,
0:55:29 > 0:55:32but as you know, we can't take everyone into next week,
0:55:32 > 0:55:36so the person not coming with us is...
0:55:43 > 0:55:44..Val.
0:55:45 > 0:55:48Come on, Val.
0:55:48 > 0:55:49I've reached my limit.
0:55:49 > 0:55:52I love Val, her character was fantastic in the tent.
0:55:52 > 0:55:55She really buoyed everybody up every week.
0:55:55 > 0:55:57'A great baker, without a shadow of a doubt,
0:55:57 > 0:55:58'but this was not her week.'
0:55:58 > 0:56:01Who are you going to have to torment you now?
0:56:01 > 0:56:03- LAUGHING:- You did well, though.
0:56:03 > 0:56:05When I chatted to her afterwards, she said,
0:56:05 > 0:56:09"I've so enjoyed being here, but that's as far as I can go."
0:56:09 > 0:56:14When you bake, you always bake for a reason
0:56:14 > 0:56:16and you're giving it to people,
0:56:16 > 0:56:20so you make it the best you can and you make it with love.
0:56:20 > 0:56:23Whenever I make anything, I stir love into it,
0:56:23 > 0:56:25I knead love into it,
0:56:25 > 0:56:28so when I present it, it's special.
0:56:30 > 0:56:34I'm not unhappy. I've had a great time with some great people.
0:56:34 > 0:56:38And - phew! - I didn't expect it.
0:56:38 > 0:56:42I didn't expect to ever get here,
0:56:42 > 0:56:45never mind be on it.
0:56:45 > 0:56:47Val was just a really positive presence in the tent.
0:56:47 > 0:56:50She'd come up with little games for us to play in-between bakes.
0:56:50 > 0:56:53Today, she was reading a 1977 shopping receipt
0:56:53 > 0:56:55and having us guess the prices.
0:56:55 > 0:56:59I think if Val had got all 48 out, I think it'd be me going.
0:56:59 > 0:57:01Got a little bit of survivor syndrome, I think, this week.
0:57:01 > 0:57:03I'm like the comeback kid, it seems.
0:57:03 > 0:57:05Whenever something goes wrong,
0:57:05 > 0:57:07there's always something that goes right.
0:57:07 > 0:57:09I wasn't surprised that Candice won Star Baker.
0:57:09 > 0:57:12I'd have put my life savings on it.
0:57:12 > 0:57:13I haven't got any.
0:57:13 > 0:57:15Ah! Well done!
0:57:15 > 0:57:16I thought it was Jane's, I really did.
0:57:16 > 0:57:20That's amazing. It means a lot, it really, really does.
0:57:20 > 0:57:22- Next time... - Grr!
0:57:22 > 0:57:23..the bakers get green-fingered...
0:57:23 > 0:57:25I wish I'd chosen fresh flowers now.
0:57:25 > 0:57:27..in the first-ever botanical week.
0:57:27 > 0:57:30- Tastes like elderflowers. - I just can't tell any more.
0:57:30 > 0:57:31But will their meringue pies...
0:57:31 > 0:57:32Good, makes you go...
0:57:32 > 0:57:34..leave a bitter taste?
0:57:34 > 0:57:36That's a little bit too soft.
0:57:36 > 0:57:39Will anyone bake a technically perfect herby bread?
0:57:39 > 0:57:40That is not cooked.
0:57:40 > 0:57:42- And who will blossom... - I've got no chance.
0:57:42 > 0:57:44..in the floral cake Showstopper...
0:57:44 > 0:57:46- It's beautiful. - Absolutely cracked it.
0:57:46 > 0:57:49- ..in the closest... - It's not cooked, man.
0:57:49 > 0:57:50..Bake Off yet?
0:57:50 > 0:57:53I've never been so stressed about dough in my life.