0:00:02 > 0:00:04- Semi.- Finals.- Drama.- Jeopardy. - Excitement!- Tension.- Bakers!
0:00:04 > 0:00:06- Passion!- Are.- We.- Going.- To.- Do.
0:00:06 > 0:00:08- This.- Whole.- Link.- Like.- This?
0:00:08 > 0:00:09- Yes.- Good.
0:00:09 > 0:00:11- Welcome.- To.- The.- Great. - British.- Bake.- Off.
0:00:11 > 0:00:13Last time...
0:00:13 > 0:00:17- Oh, what?- ..Bake Off turned back the clock to Tudor Week.
0:00:17 > 0:00:20Looks really healthy, doesn't it? Lovely lot of fat.
0:00:20 > 0:00:22- There was even a spot of jousting. - The...um...
0:00:22 > 0:00:24Ahem...jousting pole...
0:00:24 > 0:00:26Really that should have gone on the hand(!)
0:00:26 > 0:00:28After getting lost in a marzipan maze...
0:00:28 > 0:00:30The cake feels quite doughy.
0:00:30 > 0:00:33..it was Benjamina who became the eighth baker to leave the tent...
0:00:33 > 0:00:34It's so much fun being in there,
0:00:34 > 0:00:36and it's so much fun baking with everyone.
0:00:36 > 0:00:40..and Candice was awarded Star Baker for the third time.
0:00:40 > 0:00:41BIRDSONG
0:00:41 > 0:00:44Now, it's the semifinal and only four bakers remain.
0:00:44 > 0:00:46We can do this, guys.
0:00:46 > 0:00:47We can really do this.
0:00:47 > 0:00:50We're so close, and to go home today would be
0:00:50 > 0:00:52really, really disappointing.
0:00:52 > 0:00:54You're nervous that any small thing that goes wrong
0:00:54 > 0:00:56could be your last day in the tent.
0:00:56 > 0:01:00It's scary, yeah - it's the last one that someone goes home...
0:01:00 > 0:01:03Because the next time, someone will be the winner.
0:01:03 > 0:01:07I had a dream I made it to the final and I baked in a dress.
0:01:07 > 0:01:09So, if I make it to the final this week,
0:01:09 > 0:01:11then it looks like I'm going to have to be baking in a dress!
0:01:11 > 0:01:14Just three patisserie challenges...
0:01:14 > 0:01:16- Bake, bake, bake! - It's just not cooking!
0:01:16 > 0:01:19'..stand between THEM...' Selasi, are you scared for the first time?
0:01:19 > 0:01:22- Yeah... - '..and a place in the final.'
0:01:22 > 0:01:24- The more we say it to ourselves, Jane...- It will be...
0:01:24 > 0:01:26BOTH: ..absolutely fine.
0:01:45 > 0:01:48IN FRENCH:
0:02:01 > 0:02:04The Signature Bake awaits.
0:02:04 > 0:02:06Good luck, everybody.
0:02:07 > 0:02:09- ANDREW:- (Good luck!)
0:02:14 > 0:02:17Bonjour, boulangers et boulangeres.
0:02:17 > 0:02:20Welcome to your semifinal.
0:02:20 > 0:02:22Huge congratulations for getting this far,
0:02:22 > 0:02:25but listen up - to get a place in the final,
0:02:25 > 0:02:29today you're going to have to embrace your French side.
0:02:29 > 0:02:32Paul and Mary would love you to make
0:02:32 > 0:02:3524 savoury Palmiers.
0:02:35 > 0:02:38So, we'd like you to make two different styles and flavours,
0:02:38 > 0:02:40so that's 12 of each,
0:02:40 > 0:02:42and we'd like FULL puff pastry.
0:02:42 > 0:02:43None of your rough-puff
0:02:43 > 0:02:46or your "ever so tough-puff" or "I've made it in the buff-puff".
0:02:46 > 0:02:49Now, bakers, you've got three hours - trois heures -
0:02:49 > 0:02:52- on your marks... - Get set and... BOTH:- Bake!
0:02:56 > 0:02:58Semifinal.
0:02:59 > 0:03:01It's just so empty in here.
0:03:01 > 0:03:04I don't think I've been quite as nervous as this, actually.
0:03:04 > 0:03:06I feel a bit queasy!
0:03:07 > 0:03:09I've never made Palmiers before,
0:03:09 > 0:03:11but it should be all right.
0:03:11 > 0:03:14A perfect Palmier, you should be able to see the layers of the
0:03:14 > 0:03:17puff pastry all the way through.
0:03:17 > 0:03:18Palmier tends to be quite flat.
0:03:18 > 0:03:23If it's too thick, then it becomes something else. It becomes a pastry.
0:03:23 > 0:03:27The skill is how they incorporate the flavour.
0:03:27 > 0:03:29No good putting great bulky things in the pastry,
0:03:29 > 0:03:30it'll ruin the layers.
0:03:30 > 0:03:32Whatever flavours you're going to add, add little,
0:03:32 > 0:03:34but it's got to pack a punch.
0:03:34 > 0:03:36The final is just down the road now,
0:03:36 > 0:03:38this is the time you've got to smash it.
0:03:38 > 0:03:41I do enjoy making pastry. It's just sometimes
0:03:41 > 0:03:44things in the tent go differently to how you expect.
0:03:44 > 0:03:48The key to Palmiers is a successful puff pastry, which first
0:03:48 > 0:03:52requires the bakers to create pliable dough from flour and water.
0:03:52 > 0:03:57I've used a mix of strong flour and ordinary plain flour.
0:03:57 > 0:03:58The strong plain flour,
0:03:58 > 0:04:02you've got more gluten in, so it gives you more flexibility.
0:04:02 > 0:04:06Paul I think uses all strong plain flour, I think, in his recipe.
0:04:07 > 0:04:11So I've kind of...hedged my bets and gone somewhere down the middle.
0:04:11 > 0:04:13I've just used plain flour, yeah?
0:04:13 > 0:04:15I'm just doing what I do at home!
0:04:15 > 0:04:19I'm just trying to work this to a nice smooth consistency,
0:04:19 > 0:04:21before bashing out my butter,
0:04:21 > 0:04:23which will then hopefully create the layers.
0:04:23 > 0:04:26- Morning, Candice. - Good morning!- Hello!
0:04:26 > 0:04:30- So, are you using strong flour?- I'm using half strong, half plain flour.
0:04:30 > 0:04:33- Come on, is she...- He's being very quiet, which always worries me.
0:04:33 > 0:04:36Here's the expert, come on - tell us. Is it a good idea?
0:04:36 > 0:04:37- Old perma-tan.- I'll tell you later.
0:04:38 > 0:04:41For her two savoury flavours,
0:04:41 > 0:04:44last week's Star Baker Candice is combining garlic mushrooms
0:04:44 > 0:04:47with sweet cured bacon to fill heart-shaped Palmiers,
0:04:47 > 0:04:49and caramelised red onion chutney
0:04:49 > 0:04:52with walnuts and blue cheese for her second.
0:04:52 > 0:04:54You've got a lot of things going on inside the Palmier.
0:04:54 > 0:04:56Are you blitzing it or chopping it?
0:04:56 > 0:04:59Not blitzing it, just cutting all the ingredients up quite small.
0:04:59 > 0:05:01It just gives it a little bit of bite.
0:05:01 > 0:05:04- How thick are these going to be? - Just over half an inch thick.
0:05:04 > 0:05:06- Quite thick, then. - They've worked at home,
0:05:06 > 0:05:09so I'm getting a nice crisp and nice layers.
0:05:09 > 0:05:11- No-one wants soggy Palmiers. - NO-ONE wants soggy Palmiers.
0:05:11 > 0:05:15- No!- Look forward to it, then, Candice.- Thank you very much.
0:05:16 > 0:05:20I'm not worried, actually. They've been all right at home.
0:05:20 > 0:05:23I think Candice and Jane are the ones to beat this week.
0:05:23 > 0:05:25I don't know if Selasi feels the same.
0:05:25 > 0:05:26The girls have been really, really,
0:05:26 > 0:05:29really, really, really, really, really, really strong.
0:05:31 > 0:05:33- Morning, Jane.- Good morning.
0:05:33 > 0:05:36- What've you got? Is this the dough before the butter's gone in?- Yes.
0:05:36 > 0:05:39I'm doing one with a sort of flower shape...
0:05:39 > 0:05:42So it's got a fold like that and then a fold like that, and then
0:05:42 > 0:05:46that's got pesto in it and that's got sun-dried tomato paste in.
0:05:46 > 0:05:50- A sort of puffy hand?- Sort of a puffy flower, I like to think!
0:05:51 > 0:05:55To go with her pesto and sun-dried tomato flower-shaped Palmier,
0:05:55 > 0:05:58garden designer Jane is also making elephant ear-shaped Palmiers
0:05:58 > 0:06:00filled with black olive tapenade,
0:06:00 > 0:06:02with goat's cheese and Parma ham.
0:06:02 > 0:06:05The last batch I made this week
0:06:05 > 0:06:07failed spectacularly, really -
0:06:07 > 0:06:11all the butter leaked out and it was as tough as old boots.
0:06:11 > 0:06:13Feeling it here, today. Butterflies!
0:06:13 > 0:06:16The key to getting your puff right is chilling - I need
0:06:16 > 0:06:21to work really quickly, cos I want to have at least an hour for baking.
0:06:23 > 0:06:25It's more crumbly than it is at home.
0:06:25 > 0:06:27Hopefully it'll get better as I...
0:06:27 > 0:06:29combine the layers.
0:06:30 > 0:06:33The pastry will need a series of chills, rolls,
0:06:33 > 0:06:37turns and folds to create the lamination.
0:06:37 > 0:06:40Can't see any butter coming through, which is a bonus.
0:06:42 > 0:06:43This is...
0:06:44 > 0:06:46..not looking great.
0:06:46 > 0:06:48- Morning, Andrew.- Morning. - Morning.- So?
0:06:51 > 0:06:54Er, so my puff pastry isn't going quite to plan.
0:06:54 > 0:06:56- What's happened, do you think? - I think it might be a little dry.
0:06:56 > 0:07:00- What flour are you using? - I'm using plain flour.
0:07:00 > 0:07:03Andrew's making elephant ear-shaped Palmiers, filled with roasted
0:07:03 > 0:07:05red peppers and goat's cheese.
0:07:05 > 0:07:07And, as a nod to his love of music,
0:07:07 > 0:07:10he'll shape his second Palmiers into treble clefs, which will be
0:07:10 > 0:07:12flavoured with a blend of fresh herbs and breadcrumbs.
0:07:12 > 0:07:15When you say breadcrumbs, they're fresh white breadcrumb?
0:07:15 > 0:07:19- Yes, there's the breadcrumbs.- No, those are raspings. Those are dried.
0:07:19 > 0:07:21So you're saying your pastry might be a bit dry,
0:07:21 > 0:07:23- and then you've got breadcrumbs. - DRIED breadcrumbs.
0:07:23 > 0:07:25- Dried... I'm not going to argue with you, Mary!- Good luck, Andrew.
0:07:25 > 0:07:27Cheers, thank you.
0:07:28 > 0:07:30I'm losing confidence by the second in this,
0:07:30 > 0:07:32but trying to remain optimistic.
0:07:33 > 0:07:35I'm just failing at the moment.
0:07:37 > 0:07:38With their dough chilling,
0:07:38 > 0:07:41the bakers turn their attention to their fillings.
0:07:42 > 0:07:45She's very quiet over there today, isn't she?
0:07:46 > 0:07:48Bit focused.
0:07:48 > 0:07:49I can hear you whispering!
0:07:49 > 0:07:52Just a bit of rivalry going on here!
0:07:52 > 0:07:54This is going to be my salmon fillet.
0:07:54 > 0:07:58I'm going to cook it first just to get the liquid out of it.
0:08:00 > 0:08:04- Morning, Selasi.- Morning.- Tell us all about your...- Palmiers. Um...
0:08:04 > 0:08:07- I'm making... - He's finishing my sentences for me!
0:08:07 > 0:08:09Getting ahead of himself!
0:08:09 > 0:08:12That's what I was going to ask you, but go on!
0:08:12 > 0:08:15I'm doing a classic Palmier, which will be about 1 cm thickness
0:08:15 > 0:08:18and then the second one will be a butterfly.
0:08:18 > 0:08:21Selasi is hoping his butterfly-shaped Palmiers
0:08:21 > 0:08:24filled with piccante peppers, red onion and sun-dried tomatoes,
0:08:24 > 0:08:28and elephant ear-shaped Palmiers crammed with chilli-infused salmon,
0:08:28 > 0:08:31pesto and creme fraiche will whet the judges' appetites enough
0:08:31 > 0:08:33to book his place in the final.
0:08:33 > 0:08:36I'm just wondering whether it's all going to stay crisp.
0:08:36 > 0:08:39- It should be all right. - Look at the great grin on his face!
0:08:39 > 0:08:42You're obviously very confident, I'm just waiting for the result.
0:08:42 > 0:08:44- He's winging it! - Dude, you are winging it!
0:08:48 > 0:08:52It just doesn't look like puff pastry. I can't use it.
0:08:52 > 0:08:53Ruddy disaster.
0:08:55 > 0:08:56What can I do?
0:08:59 > 0:09:04An hour gone. Bakers, two hours left. It's two hours.
0:09:04 > 0:09:06Are you doing me out of a job, mate?!
0:09:06 > 0:09:09- This is all I had!- Sorry!
0:09:09 > 0:09:12I was like the speaking clock, but with puns, that's all we had!
0:09:12 > 0:09:14Do you want us to come and bake for you?
0:09:14 > 0:09:16Is that what you want, Selasi?!
0:09:16 > 0:09:19- Want a quarter turn, want a book turn, mate?- Yeah, we can do that.
0:09:19 > 0:09:22It's over. I'm absolutely furious with you.
0:09:22 > 0:09:26An hour into the bake, and Andrew's decided to take the gamble -
0:09:26 > 0:09:28to restart his pastry from scratch.
0:09:28 > 0:09:30I'm just going to have to work quickly,
0:09:30 > 0:09:33try and take a couple of short cuts.
0:09:33 > 0:09:34I'm not going to give up.
0:09:34 > 0:09:36- Are these your secret notes?- Yeah.
0:09:38 > 0:09:40Mm, interesting. Week seven...
0:09:40 > 0:09:42Wear mulberry lip...
0:09:42 > 0:09:44- Where's your lipstick, by the way? - It's all come off!
0:09:44 > 0:09:47- Candice, that's a worry. Can I help you, please? Come on.- Gosh, OK.
0:09:47 > 0:09:51Because you without lipstick is not right. I'm sorry.
0:09:51 > 0:09:53- It's semifinal, you can't let yourself down.- I can't.
0:09:53 > 0:09:56- OK, there?- Yeah. It'll be rushed, but I'll get there.
0:09:56 > 0:09:58So I did the first one uber-quick,
0:09:58 > 0:10:00and then I did two and three together.
0:10:00 > 0:10:01I might skip the last one, actually.
0:10:01 > 0:10:04- Make sure you chill it before you bake it, though.- Yeah, yeah.
0:10:04 > 0:10:07It's going to go in the freezer. I'm going to try and pull it back.
0:10:09 > 0:10:10OK, bakers - one hour left.
0:10:10 > 0:10:13Which reminds me, it's time for my next turn.
0:10:16 > 0:10:18Again, you don't want too much filling,
0:10:18 > 0:10:21just enough so the judges can
0:10:21 > 0:10:23actually taste the filling.
0:10:23 > 0:10:26I do think you have to be fairly generous with the filling.
0:10:26 > 0:10:29Otherwise you don't get all the flavours.
0:10:29 > 0:10:30So this is an egg wash,
0:10:30 > 0:10:34which is going to stick my breadcrumbs to my pastry.
0:10:34 > 0:10:37Let's get the folds right. It's a complicated folding process.
0:10:39 > 0:10:40So then you go that way...
0:10:43 > 0:10:45..and then...that way.
0:10:45 > 0:10:49In hindsight, I wouldn't have picked such a complicated shape.
0:10:49 > 0:10:52In hindsight, I would have done a lot of things differently!
0:10:52 > 0:10:56But we'll just keep calm and carry on,
0:10:56 > 0:10:57cos that's the British thing to do.
0:11:00 > 0:11:03I'll cut it in just under centimetre slices.
0:11:05 > 0:11:08I don't want it too thin, cos then I'd lose the filling.
0:11:08 > 0:11:12- So, um, do you want to win, Selasi? - I really want to win.
0:11:12 > 0:11:13I really want to get to the final.
0:11:13 > 0:11:18- Are you feeling pressure from your family, as well?- Yeah.
0:11:18 > 0:11:20I need to make them proud. I can't let them down.
0:11:20 > 0:11:23- Are you about to cry, Selasi?- Nah!
0:11:23 > 0:11:26We'll leave the crying to Andrew.
0:11:26 > 0:11:29He was looking a little bit teary earlier, I have to say.
0:11:29 > 0:11:33- I'm glad he's sorted it out now. So that's good.- Yeah. He's good.
0:11:33 > 0:11:36Although, you don't want him to sort it out TOO well,
0:11:36 > 0:11:38I'm just putting that in there.
0:11:39 > 0:11:41I'm relieved I redid the pastry.
0:11:41 > 0:11:44Cos at least I think this is laminated.
0:11:44 > 0:11:47This is my second set, I'm just rolling in my nuts.
0:11:47 > 0:11:49As it's getting closer to baking,
0:11:49 > 0:11:51I'm beginning to feel a bit worried about it again.
0:11:51 > 0:11:54I'm just making them into a butterfly.
0:11:54 > 0:11:58The sooner the bakers get their Palmiers into the oven, the sooner
0:11:58 > 0:12:02they can tell how successful their pastry lamination has been.
0:12:02 > 0:12:04I'm just going to do my first batch.
0:12:05 > 0:12:09She's always ahead of the game, isn't she? Always!
0:12:09 > 0:12:11Set the timer for about 8 minutes.
0:12:13 > 0:12:16- OK...- All good in the oven? - I think so, they're in.
0:12:16 > 0:12:18- Yeah?- Nothing I can do now.
0:12:18 > 0:12:20They're all in.
0:12:23 > 0:12:25Have you got a second batch to go in? Another batch to go in?
0:12:25 > 0:12:28No, I've basically got four trays in!
0:12:28 > 0:12:31- Do you think you'll be last boy standing?- Too early to say.
0:12:31 > 0:12:33He's hard to beat, Selasi. I mean, if you think...
0:12:33 > 0:12:35You want to be the only cock in the hen coop, mate.
0:12:35 > 0:12:38I mean, on a pure Darwinian level.
0:12:38 > 0:12:40If it had to come to that, I'm afraid...
0:12:40 > 0:12:42Sorry, Selasi!
0:12:42 > 0:12:44Oh!
0:12:44 > 0:12:47The face of an angel - underneath it, he's vicious!
0:12:50 > 0:12:53- These smell good, don't they? - Mm, they smell nice.
0:12:53 > 0:12:55Yeah, they're looking all right.
0:12:55 > 0:12:58That was almost a DVD workout video we did, then.
0:12:58 > 0:12:59A-a-nd...
0:13:02 > 0:13:05Come on, little Palmiers.
0:13:05 > 0:13:07- The next few minutes... - Bake, bake, bake.
0:13:07 > 0:13:11..will reveal if the bakers have achieved the required lamination.
0:13:11 > 0:13:12I just haven't been sleeping.
0:13:12 > 0:13:16I lie awake, tossing and turning, worried about my bakes.
0:13:16 > 0:13:19It's ridiculous.
0:13:19 > 0:13:20TIMER BEEPS
0:13:21 > 0:13:25If this goes wrong, it's going to be the thing that sends me home.
0:13:25 > 0:13:30We're all right. The butter's not leaking out, like it did midweek.
0:13:30 > 0:13:32I've got the lamination, which is good.
0:13:32 > 0:13:34I just want them to be cooked!
0:13:34 > 0:13:36Want to get the next batch in.
0:13:40 > 0:13:41Aaah!
0:13:41 > 0:13:44- I've just lost three of my Palmiers!- Oh, Jane!
0:13:44 > 0:13:45Five-second rule.
0:13:47 > 0:13:51Semifinalist bakers, you have 15 minutes left.
0:13:54 > 0:13:56Come on, hold together.
0:13:56 > 0:14:00I'm a bit worried about my second batch.
0:14:02 > 0:14:04Oh!
0:14:04 > 0:14:05Are you OK?
0:14:08 > 0:14:10- You all right?- Yeah.
0:14:10 > 0:14:12I'll be all right.
0:14:14 > 0:14:18I'm amazed they've laminated with that time. Absolutely gobsmacked.
0:14:18 > 0:14:19These are raw.
0:14:22 > 0:14:24Just don't want to dish up raw pastry.
0:14:29 > 0:14:33- You OK, you manage to save them? - They need to COOK.
0:14:34 > 0:14:35Just not cooking.
0:14:37 > 0:14:38I'm pleased with them.
0:14:38 > 0:14:41I have got a little bit of onion spillage, but I'm OK with that.
0:14:41 > 0:14:44Just cook, little Palmiers. Cook!
0:14:44 > 0:14:48They're fine, they'll be absolutely fine. They will be. Completely.
0:14:48 > 0:14:51- The more we say it to ourselves, Jane...- It will be...
0:14:51 > 0:14:52- BOTH:- It'll be absolutely fine.
0:14:55 > 0:14:59- Selasi, is this is the first time you've been less than calm?- Yeah.
0:14:59 > 0:15:03- There's a lot of patrolling from you today.- Very!- Yeah?- Yeah.
0:15:04 > 0:15:07- Are you scared for the first time? - Yeah.
0:15:08 > 0:15:11- So I'll probably be taking them out 30 seconds...- Really?
0:15:11 > 0:15:13- So right to the wire?- Yeah.
0:15:14 > 0:15:16Two minutes on the clock, bakers.
0:15:16 > 0:15:17Two minutes.
0:15:17 > 0:15:19Come on, oven - do your stuff.
0:15:21 > 0:15:22Another minute.
0:15:27 > 0:15:29One minute, out - in the basket.
0:15:30 > 0:15:32No problem. Hm!
0:15:32 > 0:15:34Really pleased with the pastry.
0:15:37 > 0:15:40Fire those off. I think they're just about done. Just about.
0:15:43 > 0:15:4430 seconds.
0:15:49 > 0:15:52They're going to have to come out, aren't they? There's nothing for it.
0:15:52 > 0:15:54They're not crisp enough at all.
0:15:54 > 0:15:56Definitely undercooked.
0:15:56 > 0:15:59Look at that poor little one. He's going to spot that, isn't he?
0:15:59 > 0:16:02- Ten...- Neuf...- Huit.
0:16:02 > 0:16:04- Sept.- Six.- Cinq.
0:16:04 > 0:16:08- Quatre.- Trois.- Deux.
0:16:08 > 0:16:09BOTH: C'est fini.
0:16:11 > 0:16:14Right, gang - move your baskets to the ends of your benches, please.
0:16:17 > 0:16:20Mary and Paul have asked for 24 Palmiers with two different
0:16:20 > 0:16:22savoury flavours and shapes,
0:16:22 > 0:16:26both with clearly defined layers and perfectly cooked pastry.
0:16:35 > 0:16:39- MEL:- They look like frogs. They're lovely!- Right, there you go, Mary.
0:16:39 > 0:16:40Let's try one of these.
0:16:40 > 0:16:42I'll get the pesto bit.
0:16:44 > 0:16:47They're not quite done, but very good flavour.
0:16:47 > 0:16:50When you use pesto and sun-dried tomatoes,
0:16:50 > 0:16:54they are steeped in oil, which is likely to go into the pastry.
0:16:54 > 0:16:56Right. And this is the tapenade.
0:16:59 > 0:17:03I think the flavour is perfect, um, REALLY good, but again,
0:17:03 > 0:17:06same problem - they're a little bit soggy when you get inside.
0:17:16 > 0:17:19The mushroom one, great shape, great colour - quite thick.
0:17:20 > 0:17:22PASTRY CRUNCHES
0:17:22 > 0:17:23Oh, good sound!
0:17:23 > 0:17:26It's something I'd like for breakfast,
0:17:26 > 0:17:28with bacon - they taste good,
0:17:28 > 0:17:31they're a good colour and they're beautifully crispy.
0:17:31 > 0:17:33Let's move on to the caramelised onion - there's so much filling
0:17:33 > 0:17:35in there, it's bursting out.
0:17:35 > 0:17:36Is that a pastry or is it a Palmier?
0:17:36 > 0:17:39I can't really tell because there's so much filling in there.
0:17:39 > 0:17:41- You've lost the definition.- Mm.
0:17:45 > 0:17:49The pastry is beautifully flaky, they're a nice flavour,
0:17:49 > 0:17:52but I cannot see the shape of the Palmier.
0:17:52 > 0:17:55I think it tastes... One of the best things I've had for a long time.
0:17:55 > 0:17:59- But unfortunately, I wouldn't class it as a Palmier.- Oh, OK.
0:18:08 > 0:18:11- It needed longer in the oven, for sure.- Yeah.
0:18:15 > 0:18:18I was a little worried your salmon flavour wouldn't come through,
0:18:18 > 0:18:23in fact it has. But it's only the outside that's crisp.
0:18:23 > 0:18:26It's a bit untidy cos you're dealing with something that's quite rough,
0:18:26 > 0:18:28coarse. You're going to lose the shape of the Palmier,
0:18:28 > 0:18:31which is what's happened on a few of these, such as that one.
0:18:31 > 0:18:34- And they are underbaked.- Yeah.
0:18:34 > 0:18:38I rather like this shape. It's a bit different. What's happened there?
0:18:38 > 0:18:39It's not good, it's very soggy.
0:18:40 > 0:18:42These are very...
0:18:42 > 0:18:44As I look inside, they're very raw.
0:18:44 > 0:18:46Not just underbaked -
0:18:46 > 0:18:49that is raw in the middle, there. Not baked at all.
0:18:50 > 0:18:53- Flavour's great, though. - Thank you.- Flavour's good.
0:19:00 > 0:19:01They're beautifully displayed.
0:19:01 > 0:19:05Underwear drawer, socks and then... bras underneath, probably.
0:19:05 > 0:19:07Did you have a second go at your pastry?
0:19:07 > 0:19:11Yes, I started my second batch of puff about an hour in,
0:19:11 > 0:19:14- so I was quite pushed for time. - But you've managed it!
0:19:14 > 0:19:16Yeah, just about pulled it off, hopefully.
0:19:16 > 0:19:19- OK, this is the herb one with the breadcrumb, yeah?- Yes.
0:19:19 > 0:19:23You've got a good colour of bake there. We've got quite a few layers.
0:19:23 > 0:19:25Mm!
0:19:25 > 0:19:27I like the flavour.
0:19:27 > 0:19:29It's not very buttery, though.
0:19:29 > 0:19:32Nice and crisp, though, especially the crumb outside,
0:19:32 > 0:19:35which you thought was going to dry... It hasn't dried it out,
0:19:35 > 0:19:38it's given a nice original finish to it.
0:19:38 > 0:19:42- Right, this is the goat's cheese one, wasn't it?- Yes.- This is crispy.
0:19:42 > 0:19:43PASTRY CRUNCHES
0:19:43 > 0:19:45Now, that's much crispier than this one.
0:19:45 > 0:19:47You can see all the layers,
0:19:47 > 0:19:50see the crispness, and then you get the intense flavour in the middle.
0:19:50 > 0:19:53I love these, these are very, very good. You've got away with this.
0:19:53 > 0:19:56- Well done.- Thank you. - Well done, Andrew.
0:19:58 > 0:20:00I'm just chuffed and relieved...
0:20:00 > 0:20:04I mean, Paul saying, "Yeah, you got away with that" - I really did!
0:20:04 > 0:20:05I've been in that tent long enough
0:20:05 > 0:20:09to know that those ovens don't cook as fast as mine do at home.
0:20:09 > 0:20:11Why don't I learn?
0:20:11 > 0:20:13She did say the pastry was beautifully flaky - that's
0:20:13 > 0:20:16a nice comment coming from Mary Berry. I hope it's enough.
0:20:16 > 0:20:18I just need to kill it in the Technical.
0:20:18 > 0:20:20One semifinal bake down,
0:20:20 > 0:20:23two to go, and it's a lot to play for.
0:20:23 > 0:20:25Got to do it.
0:20:25 > 0:20:27Let's do it, Selasi - talk to yourself!
0:20:27 > 0:20:29SHEEP BLEAT
0:20:32 > 0:20:35One challenge down, two to go...
0:20:38 > 0:20:41..before Paul and Mary decide which baker is heading home
0:20:41 > 0:20:43and which three will make it to the final.
0:20:45 > 0:20:48Bakers, for your Patisserie Week challenge,
0:20:48 > 0:20:51we have a little something set by Monsieur Paul.
0:20:51 > 0:20:53Before we ask you to leave, Paul, any words of advice?
0:20:53 > 0:20:55Remember it's the semifinals,
0:20:55 > 0:20:58so it's not only got to taste good, it's got to look good, too.
0:20:58 > 0:21:02Paul, I think you've got an appointment at Banalities'R'Us,
0:21:02 > 0:21:04just over there! If you'd like to pop off...
0:21:04 > 0:21:05Mary, we'll see you later.
0:21:05 > 0:21:08Now, for your Technical Challenge, Paul and Mary would like you
0:21:08 > 0:21:11to make, please, one high-end Savarin.
0:21:11 > 0:21:14It is all-singing, all-dancing, we've got chocolate and syrup
0:21:14 > 0:21:18and caramel and yeast - yes, yeast.
0:21:18 > 0:21:20- You've got 2½ hours on this challenge.- On your marks...
0:21:20 > 0:21:22Get set. BOTH: Bake.
0:21:24 > 0:21:25This is kind of unknown territory.
0:21:27 > 0:21:29I've heard of a Savarin.
0:21:29 > 0:21:31I'm just trying to picture it in my head.
0:21:31 > 0:21:36Savarin is a round, yeasty cake thing that you then soak with syrup.
0:21:36 > 0:21:38I'm not sure.
0:21:38 > 0:21:41I've heard of it before, but I don't think I've made it.
0:21:43 > 0:21:46Paul, why did you choose the Savarin?
0:21:46 > 0:21:49Savarin's quite a tricky thing to do. It's basically a yeasted cake.
0:21:49 > 0:21:51Now, it's all down to the proving -
0:21:51 > 0:21:54if they take it too early, it won't reach the top of the mould.
0:21:54 > 0:21:58If they take it too late, it'll balloon and mushroom over the side.
0:21:58 > 0:22:00You'll note from this one, it's perfect.
0:22:00 > 0:22:03- You see all the little marks from the top of the tin?- Yeah.
0:22:03 > 0:22:06That's the level it should be at and that's what we'll be looking for.
0:22:06 > 0:22:08And then it's about the liquor.
0:22:08 > 0:22:12When we cut into this, we want to see it moist all the way through.
0:22:13 > 0:22:15Look at that, Mary!
0:22:15 > 0:22:17What a beautiful, even texture.
0:22:17 > 0:22:20You see the way the moisture's dropped all the way down the cake?
0:22:20 > 0:22:23Absolutely evenly from the top to the bottom.
0:22:23 > 0:22:25The Chantilly cream...
0:22:25 > 0:22:29The vanilla complements the bit of orange booze in it, it's lovely.
0:22:29 > 0:22:32Do you know, I think our bakers have been very lucky today.
0:22:32 > 0:22:35Here they are having a rich dough to rise -
0:22:35 > 0:22:38it'll rise beautifully in this gorgeous weather.
0:22:41 > 0:22:4510 g of yeast, half a teaspoon of salt...
0:22:45 > 0:22:48Never put the yeast and salt together,
0:22:48 > 0:22:50cos the salt kills the yeast.
0:22:50 > 0:22:52At least I know that one!
0:22:52 > 0:22:55I'm going to treat it like I would an enriched dough.
0:22:55 > 0:22:59So I've got my flour, sugar,
0:22:59 > 0:23:01yeast, salt, eggs...
0:23:03 > 0:23:06I'm hoping that an all-in-one method will be fine.
0:23:06 > 0:23:08Just melted my butter slightly down,
0:23:08 > 0:23:10just to make a batter,
0:23:10 > 0:23:13and when I make a batter, I always melt my butter.
0:23:14 > 0:23:19Totally making this up! Just trying to think how I'll combine these.
0:23:19 > 0:23:20I thought maybe I'd whip it,
0:23:20 > 0:23:23but I think I'm going to go with my dough hook.
0:23:23 > 0:23:27- Because that's what I would use for dough.- Using a whisk attachment.
0:23:27 > 0:23:29I want it to be quite smooth.
0:23:30 > 0:23:33I'm using a mixer and I'm folding the ingredients in,
0:23:33 > 0:23:34I'm not beating it too much.
0:23:36 > 0:23:39It's a cake. So you don't want to over-beat the mix or the cake mix
0:23:39 > 0:23:41or it goes a bit rubbery.
0:23:43 > 0:23:44I've changed my attachment.
0:23:44 > 0:23:48The dough hook just wasn't working out in terms of mixing.
0:23:48 > 0:23:52So I think we're going to leave that. Let the yeast do its thing.
0:23:52 > 0:23:55Probably leave it out for 40 minutes...?
0:23:55 > 0:23:5845 minutes...?
0:23:58 > 0:24:00In this heat, half an hour. With luck.
0:24:00 > 0:24:02Just says, "Leave to rise".
0:24:02 > 0:24:04"Make the syrup."
0:24:06 > 0:24:08Full stop.
0:24:08 > 0:24:11300 g of caster sugar. Juice of a lemon.
0:24:11 > 0:24:16150 mill of water, and 100 mill of orange liqueur.
0:24:16 > 0:24:18Funnily enough,
0:24:18 > 0:24:21the recipe doesn't say anything about how thick it should be.
0:24:21 > 0:24:24I want it so that it's going to absorb in.
0:24:24 > 0:24:28I think it should be fairly thin, so that it penetrates through.
0:24:28 > 0:24:30And then the next thing is...
0:24:30 > 0:24:33Make a 7 cm oval disc with the plain chocolate.
0:24:33 > 0:24:37How on earth do you draw a 7 cm oval?
0:24:38 > 0:24:39Is that right?
0:24:40 > 0:24:43I think it's almost like a label.
0:24:43 > 0:24:47- FRENCH ACCENT:- Do not use sticky labels! We use "chocolat"!
0:24:48 > 0:24:52- It's really, really warm in here. - It's quite intense, isn't it?
0:24:52 > 0:24:53HE PANTS
0:24:53 > 0:24:57I think it's going to be hard for the chocolate to set properly.
0:24:57 > 0:25:00That's good. Thank you.
0:25:00 > 0:25:02(Keep that.)
0:25:04 > 0:25:07It's not as neat as I would like.
0:25:07 > 0:25:10"Fill the Savarin tin with butter and leave for a second rise."
0:25:12 > 0:25:14I'm going to pour this in.
0:25:14 > 0:25:18My second prove's about 20 minutes, and I'm trusting it to then
0:25:18 > 0:25:20puff up a bit more in the oven.
0:25:20 > 0:25:22"Make caramel shards."
0:25:22 > 0:25:24Going to try a bit of caramel, then,
0:25:24 > 0:25:26because you know how good I am at caramel!
0:25:27 > 0:25:30Last time I made caramel it didn't go too well, but I've been
0:25:30 > 0:25:34very careful to sift my sugar and clean the pan beforehand.
0:25:34 > 0:25:37I've got my dreaded caramel to make.
0:25:38 > 0:25:39That's not good.
0:25:40 > 0:25:42It's crystallised.
0:25:42 > 0:25:44Is that going to turn? Is it? Is it?
0:25:44 > 0:25:47I think I'm going to have to make another lot of caramel.
0:25:47 > 0:25:51You take your eye off it for a second and...it burns.
0:25:54 > 0:25:57It's done it again! So, let's try it AGAIN.
0:25:57 > 0:26:00One, two...
0:26:00 > 0:26:03Pour, and then I'll shard afterwards.
0:26:03 > 0:26:05- Andrew's caramel... - Andrew's done it, I know.
0:26:05 > 0:26:08- Look at Andrew's caramel.- I know, I know. Don't get obsessed with him.
0:26:08 > 0:26:10(He's obsessed with you, Jane.
0:26:10 > 0:26:13(He is. You're all he talks about.)
0:26:13 > 0:26:15SHE LAUGHS
0:26:15 > 0:26:17Pop this in the tin now.
0:26:17 > 0:26:21That's been proving for 50 minutes, and it has easily doubled in size.
0:26:23 > 0:26:27Just going to try and level it a little bit.
0:26:27 > 0:26:29I'm going to see how that gets on with 30 minutes.
0:26:29 > 0:26:32SHEEP BLEAT
0:26:33 > 0:26:35- What's going in there? - White chocolate.- Good.
0:26:35 > 0:26:38- And this is for piping the word "Savarin"?- Yes.
0:26:39 > 0:26:41Which kind of makes me a bit nervous.
0:26:41 > 0:26:45You only get one chance at piping, so it's kind of do or die.
0:26:48 > 0:26:51Oh, this is very, very delicate stuff.
0:26:56 > 0:26:58You've got a squashed N.
0:26:58 > 0:27:00No-one wants a squashed N.
0:27:04 > 0:27:07- Yes, my friend.- We're getting there, aren't we?- Yes, my friend.
0:27:07 > 0:27:09Aw, thanks.
0:27:09 > 0:27:11I may have just got chocolate on you, and I'm so sorry.
0:27:11 > 0:27:13I really hope you haven't.
0:27:13 > 0:27:14No, we're good.
0:27:16 > 0:27:17If I don't go in now...
0:27:17 > 0:27:19Otherwise it'll never,
0:27:19 > 0:27:21ever get cooked and cooled.
0:27:21 > 0:27:24How long do we go for, do we go for 20 minutes?
0:27:24 > 0:27:28I'm going to give it 25 minutes, but I'll check it before then.
0:27:29 > 0:27:31"Prepare the fruit.
0:27:31 > 0:27:34"Orange segments, mango, kiwi, strawberries, pomegranate,
0:27:34 > 0:27:36"blueberries and raspberries."
0:27:36 > 0:27:40I'm going to cut my fruit in various shapes and sizes...
0:27:40 > 0:27:42select the best...
0:27:44 > 0:27:47I'm just cutting out segments of orange,
0:27:47 > 0:27:51attempting to do it much more neatly than I would at home.
0:27:51 > 0:27:54Bakers, halfway through on your Sava...
0:27:55 > 0:27:57The first proof was an hour, the second is 15 minutes,
0:27:57 > 0:28:00but it's rather large. And it will grow more.
0:28:00 > 0:28:01I think I'm going to go in.
0:28:03 > 0:28:07I'll just look at 25 minutes and then keep an eye out.
0:28:07 > 0:28:0920 minutes to start with.
0:28:13 > 0:28:16It's looking absolutely huge.
0:28:16 > 0:28:18I'm glad I put it in the oven early.
0:28:18 > 0:28:20Cos it means hopefully I can at least get it cool.
0:28:23 > 0:28:27- Go.- She's always on time!
0:28:28 > 0:28:31Major concern is getting this Savarin cooked,
0:28:31 > 0:28:34cos it is taking slightly longer than anticipated.
0:28:35 > 0:28:37Wow-ee.
0:28:41 > 0:28:43Still not dark enough.
0:28:47 > 0:28:50I think it's cooked.
0:28:50 > 0:28:53Everyone is like, apart from me at the moment.
0:28:53 > 0:28:57"And then use all the syrup - soak the warm Savarin". I read it.
0:28:57 > 0:29:00I am going to...brush the top...
0:29:01 > 0:29:03It hopefully melts and goes into it.
0:29:03 > 0:29:07Then I'm going to turn it out, do this around the sides...
0:29:08 > 0:29:10Oh, Jane, that looks good!
0:29:17 > 0:29:20This is going to be one sticky Savarin.
0:29:23 > 0:29:24Wow-ee!
0:29:25 > 0:29:26Smells amazing!
0:29:28 > 0:29:30Yeah, I think that's cooked.
0:29:34 > 0:29:36I'm going to try turning this out.
0:29:44 > 0:29:47It's not quite taken the top of the rim...
0:29:49 > 0:29:5215 minutes, bakers. 15 minutes.
0:29:54 > 0:29:57Gives me enough time to just... towel down Selasi.
0:30:02 > 0:30:04Thank you.
0:30:06 > 0:30:09It will come as no surprise to anybody
0:30:09 > 0:30:12that I'm having another go at caramel!
0:30:13 > 0:30:16A lot of it is coming out the bottom.
0:30:18 > 0:30:20I'm waiting for my cake to cool.
0:30:20 > 0:30:23It felt a bit warm. I can't risk it with the cream, I really can't.
0:30:25 > 0:30:26Unfortunately that is still warm.
0:30:26 > 0:30:28Going to put this in the freezer for two minutes.
0:30:33 > 0:30:35Come along, caramel, do me a favour.
0:30:35 > 0:30:39Bakers, it never Sava-rins, it always Sava-pours.
0:30:39 > 0:30:41Five minutes left.
0:30:41 > 0:30:43Actually, no, I need to fill it.
0:30:44 > 0:30:46I think I could be shard-less.
0:30:50 > 0:30:52That's crystallised.
0:30:52 > 0:30:54How is it everybody can make caramel and I can't?
0:30:56 > 0:30:58Going to go for some sort of star arrangement,
0:30:58 > 0:31:00and I'll do mango radially coming outwards,
0:31:00 > 0:31:02fill the gaps with strawberries and raspberries,
0:31:02 > 0:31:04caramel shards go in...
0:31:04 > 0:31:07Still trying to think how I'm going to decorate it, actually.
0:31:11 > 0:31:14The cream's melting, it's so hot.
0:31:14 > 0:31:16Keep the cream as cold as possible...
0:31:23 > 0:31:24How long have we got?
0:31:24 > 0:31:25A minute now, bakers, one minute.
0:31:33 > 0:31:34Five seconds...
0:31:37 > 0:31:41OK, bakers, time's up for the yeasted ring of doom.
0:31:41 > 0:31:42Step away.
0:31:42 > 0:31:44Bring them up, please, and put them behind your photos
0:31:44 > 0:31:47for the judging to commence.
0:31:47 > 0:31:51Mary and Paul are looking for a well proved and baked Savarin,
0:31:51 > 0:31:54perfectly penetrated with orange syrup,
0:31:54 > 0:31:57decorated with fresh fruit and a handwritten chocolate label.
0:32:03 > 0:32:05We've got a bit of melting going on with the cream,
0:32:05 > 0:32:06but I think we can allow that, Mary.
0:32:06 > 0:32:08Did you really say that?
0:32:08 > 0:32:09Are you starting to be really nice?
0:32:09 > 0:32:11Right.
0:32:11 > 0:32:13Start with this one. The decoration isn't bad,
0:32:13 > 0:32:15there's a bit of sugar work in there.
0:32:15 > 0:32:17The problem with this, for me, it's the colour,
0:32:17 > 0:32:19it's overdone. And it's under-proved.
0:32:19 > 0:32:23You don't get a lot of definition. If you prove it correctly,
0:32:23 > 0:32:27it fills the mould, and therefore you get a better shape.
0:32:27 > 0:32:29- But let's get inside and see.- OK.
0:32:34 > 0:32:36It's quite close-structured.
0:32:36 > 0:32:38And therefore, to penetrate that far down
0:32:38 > 0:32:40the liquor's going to find it difficult cos it's
0:32:40 > 0:32:43so tight at the top. But - what does it taste like?
0:32:46 > 0:32:48Actually, it HAS got down there.
0:32:48 > 0:32:49It's got a little bit down there.
0:32:49 > 0:32:52- They've written "Savarin" beautifully...- Yep.
0:32:52 > 0:32:54..and that's difficult in this heat, isn't it?
0:32:54 > 0:32:56OK, move on.
0:32:56 > 0:32:58We have a very similar problem here,
0:32:58 > 0:33:01it's under-proved, and again the bake is too strong.
0:33:01 > 0:33:03It's slightly overdone, probably by five minutes.
0:33:03 > 0:33:06Now, the decoration, I think, is good
0:33:06 > 0:33:10and they've bothered to take the membrane off the orange,
0:33:10 > 0:33:14- which gives a nice finesse to it. - Let's see what it's like inside.
0:33:23 > 0:33:25That bit was soaked beautifully.
0:33:25 > 0:33:27It's gone in the bottom where they've soaked it,
0:33:27 > 0:33:30poured it down, and it's drawn into the bottom of the cake,
0:33:30 > 0:33:32but actually, bang in the middle, there's nothing.
0:33:32 > 0:33:34Right. Moving on to the next one.
0:33:34 > 0:33:37Now, it's inconsistent in colour.
0:33:37 > 0:33:39It's almost like it wasn't mixed properly,
0:33:39 > 0:33:41so you've got a light bit and a dark bit.
0:33:41 > 0:33:45But the decoration, they've got the "Savarin" on the top,
0:33:45 > 0:33:46but for me they've just chopped up an orange
0:33:46 > 0:33:49and dumped it on the top. They haven't even segmented it.
0:33:49 > 0:33:51No, the membrane's all round the orange, isn't it?
0:33:56 > 0:33:59You can see the top there where it's gone down to about here.
0:33:59 > 0:34:02That's very visible that it's only soaked in the top.
0:34:05 > 0:34:07There's nothing in the middle.
0:34:07 > 0:34:09OK. Move on to the last one.
0:34:09 > 0:34:12Now, actually, I love the colour of this.
0:34:12 > 0:34:14It's slightly under-proved, and you can see where it hasn't
0:34:14 > 0:34:16shaped into the moulds at the bottom.
0:34:16 > 0:34:18But the colour is perfect.
0:34:18 > 0:34:20- Mind you, the shards...- But...
0:34:20 > 0:34:23- ..have crystallised.- Yes.
0:34:23 > 0:34:25The "Savarin"'s been written well, it's neat, it's tidy,
0:34:25 > 0:34:28it's uniform, but I think we need to look into it as well.
0:34:28 > 0:34:30Let's have a look.
0:34:33 > 0:34:36It looks as though it hasn't quite gone through to the middle again.
0:34:36 > 0:34:38Mm.
0:34:40 > 0:34:42- Plenty on the outside.- Mm.
0:34:45 > 0:34:47There is a little bit in the middle.
0:34:47 > 0:34:48OK...
0:34:50 > 0:34:53But which of our semifinalists has baked the perfect Savarin?
0:34:54 > 0:34:57So, in fourth place...
0:34:57 > 0:35:00It's a little bit overbaked, and the orange has not had
0:35:00 > 0:35:03its membrane removed.
0:35:03 > 0:35:05In third place is this one.
0:35:05 > 0:35:08Too dark, just overbaked. Again, quite tight inside as well.
0:35:08 > 0:35:10It just needed more proving.
0:35:10 > 0:35:11In second place...
0:35:13 > 0:35:14..this one.
0:35:14 > 0:35:18Good caramel, a little bit overbaked still.
0:35:18 > 0:35:20And in first place is this one.
0:35:20 > 0:35:22- Well done, Jane.- Well done, Jane.
0:35:22 > 0:35:25The colour on this is perfect. That's exactly the colour
0:35:25 > 0:35:28it should be. Decoration was very good.
0:35:28 > 0:35:29Oh, wow!
0:35:31 > 0:35:33How did I do that? How did I do that?
0:35:33 > 0:35:35That's disappointing.
0:35:35 > 0:35:37I nailed it as well.
0:35:37 > 0:35:40Had I done well in this Technical, I think I'd be all right,
0:35:40 > 0:35:42but coming last is very risky.
0:35:42 > 0:35:46Today, from the depths of despair, I feel like I'm soaring
0:35:46 > 0:35:49on a bit of a high. Today's actually been quite a good one.
0:35:49 > 0:35:51I did my best, I really did my best in that.
0:35:51 > 0:35:53It's still all to play for tomorrow.
0:35:53 > 0:35:56It's a long challenge, a lot to do, a lot to prove tomorrow.
0:36:01 > 0:36:03(We can really do this.)
0:36:03 > 0:36:06So, two quite fiendish challenges. Who did well?
0:36:06 > 0:36:10Andrew and Jane were above the others. And surprise, surprise,
0:36:10 > 0:36:13because he made his puff pastry again.
0:36:13 > 0:36:14- I know.- But it worked.
0:36:14 > 0:36:18Jane and Candice, I'd put them actually equal in the Signature,
0:36:18 > 0:36:21and the reason for that is Jane's were not baked.
0:36:21 > 0:36:23Mary doesn't entirely agree with you by the looks of it.
0:36:23 > 0:36:25Well, I was going to say that Candice,
0:36:25 > 0:36:28when you actually looked at them, you couldn't see the
0:36:28 > 0:36:32definition of the layers of Palmier because she had so much filling.
0:36:32 > 0:36:35It's fair to say that Selasi's butterflies were raw.
0:36:35 > 0:36:40Selasi is really going to have to pull up his socks.
0:36:40 > 0:36:43One show-stopping bake now stands between these four bakers
0:36:43 > 0:36:45and a place in the final.
0:36:47 > 0:36:51Good morning, semifinalist bakers and welcome to your semifinal
0:36:51 > 0:36:55Showstopper Day. Now, listen up. Today, Paul and Mary
0:36:55 > 0:36:59would love for you to make 36 fondant fancies.
0:36:59 > 0:37:01Two different types of fondant fancy -
0:37:01 > 0:37:05genoise sponge, buttercream and fondant, all made from scratch.
0:37:05 > 0:37:08You have four and a half hours on this challenge.
0:37:08 > 0:37:12- FRENCH ACCENT: On your mark... - Get set...- And bake.
0:37:15 > 0:37:1936 individual fondant fancies, four and a half hours.
0:37:19 > 0:37:20Yeah - walk in the park.
0:37:20 > 0:37:22Time really is a challenge today.
0:37:22 > 0:37:25It's very important for me to nail this Showstopper.
0:37:25 > 0:37:27I have to nail it.
0:37:27 > 0:37:33I want to see shop-standard fondant fancies.
0:37:33 > 0:37:36It may look easy, cos you think it's just a sponge and fondant,
0:37:36 > 0:37:39but each component part has to be perfect.
0:37:39 > 0:37:42I want to see flat sides, I want to see them beautifully smooth,
0:37:42 > 0:37:44I want to see them glossy.
0:37:44 > 0:37:48The real difficulty is the genoise sponge, because
0:37:48 > 0:37:50in the real world you'd make them the day before
0:37:50 > 0:37:53so the sponge is firmed up.
0:37:53 > 0:37:56Their sponge is coming out of the oven, cooled
0:37:56 > 0:37:57and then cut.
0:37:57 > 0:38:02It'll be so difficult to get neat, sharp shapes.
0:38:02 > 0:38:04We want sheer perfection.
0:38:06 > 0:38:09Genoise isn't my sponge of choice, for sure.
0:38:09 > 0:38:10I do have to get this right.
0:38:10 > 0:38:13If it doesn't go right, I'll make it again.
0:38:13 > 0:38:18I've just chosen flavours, really, that the kids love.
0:38:18 > 0:38:22So I'm doing a pistachio sponge with a raspberry curd
0:38:22 > 0:38:24and a raspberry buttercream.
0:38:24 > 0:38:27Jane will cut her pistachio sponge into heart shapes,
0:38:27 > 0:38:30before filling with a raspberry curd and covering with raspberry fondant.
0:38:30 > 0:38:34Her second fancies will use lemon curd to add zest to her sponge.
0:38:34 > 0:38:36- Hello, Jane. - Good morning, Jane.- Morning.
0:38:36 > 0:38:39Tell us a little bit about how you're doing the fondant.
0:38:39 > 0:38:43- I dip using my potato masher.- Nice.
0:38:43 > 0:38:45Are you a pourer? You're a dipper then, not a pourer.
0:38:45 > 0:38:46I'm a dipper.
0:38:46 > 0:38:49Are you a dipper, dunker or pourer, Mary?
0:38:49 > 0:38:53- I think I'm a pourer.- Pourer.- But I think that's quite a clever idea.
0:38:53 > 0:38:57You've got to do well on the last Showstopper.
0:38:57 > 0:39:00Good advice from Paul. Do well, don't do badly.
0:39:00 > 0:39:02Do well.
0:39:03 > 0:39:07This is the final challenge, to get to the final, so...
0:39:07 > 0:39:10everyone's sort of ready to bring their A-game.
0:39:10 > 0:39:15This one is going to be kind of Victoria sponge-inspired...
0:39:15 > 0:39:17So it's going to be a vanilla genoise,
0:39:17 > 0:39:20raspberry jam and a vanilla buttercream.
0:39:20 > 0:39:22Andrew's Victoria sandwich fancies may be simple,
0:39:22 > 0:39:25but together with his chocolate and coffee fancies,
0:39:25 > 0:39:28he's hoping to create a philharmonic fondant orchestra of cakes,
0:39:28 > 0:39:31decorating each of his 36 fondant fancies
0:39:31 > 0:39:33with sheet music and bow ties.
0:39:33 > 0:39:34There is a musical theme to this,
0:39:34 > 0:39:37I'm calling these my philharmonic fondants.
0:39:37 > 0:39:39I'm going to do orchestra players and then a choir,
0:39:39 > 0:39:41with sheet music behind.
0:39:41 > 0:39:43I've not done this to time at home.
0:39:43 > 0:39:47A lot of elements, so the quicker I can get this sponge done...
0:39:47 > 0:39:51The shallower the cake tins, the quicker the sponges will bake...
0:39:51 > 0:39:54So all I'm going to do with this is just gently tilt it.
0:39:54 > 0:39:56..allowing more time for cooling,
0:39:56 > 0:39:58coating and then covering with fondant icing.
0:39:59 > 0:40:01It's fine. It's just going in.
0:40:10 > 0:40:12I think some of the other bakers are using Swiss roll tins,
0:40:12 > 0:40:16so theirs are going to cook and cool quicker than mine.
0:40:16 > 0:40:17I didn't even consider doing that,
0:40:17 > 0:40:21I got this idea of making a couple of big ones in my head,
0:40:21 > 0:40:23and I haven't wavered from that path.
0:40:23 > 0:40:27First batch in the oven, ten minutes. That's it.
0:40:27 > 0:40:29And I need to do my second batch.
0:40:35 > 0:40:36- Hi, Candice.- Hello.
0:40:36 > 0:40:40Your two genoise, are they exactly the same recipe?
0:40:40 > 0:40:42No, one of them is a chocolate genoise,
0:40:42 > 0:40:45and the other one is an almond-flavoured genoise.
0:40:45 > 0:40:48Candice is hoping to book HER place in the final
0:40:48 > 0:40:50with a chocolate praline fondant fancy,
0:40:50 > 0:40:54and a cherry Bakewell-inspired fancy, decorated with lilac-coloured
0:40:54 > 0:40:58icing, and a liqueur-soaked cherry surprise in the middle.
0:40:58 > 0:41:00- This are your cherries.- Yep.
0:41:00 > 0:41:02How are you going to thicken that?
0:41:02 > 0:41:04I didn't want it any thicker than that.
0:41:04 > 0:41:06Because what I do is actually put the cherries in whole
0:41:06 > 0:41:08into the middle, with a little bit of the juice,
0:41:08 > 0:41:10and the juice soaks into the sponge.
0:41:10 > 0:41:12So this will go into that hole...
0:41:12 > 0:41:15- Yeah.- ..and the juice will go down like a drizzle?
0:41:15 > 0:41:18- Yes. But not a huge amount, so it doesn't saturate the sponge.- Right.
0:41:18 > 0:41:21- The thing is, you've got to get it finished on time.- Yeah.
0:41:21 > 0:41:23- Bonne chance.- Merci beaucoup!
0:41:26 > 0:41:30They're always telling me I do too much, but, yeah, semifinal!
0:41:32 > 0:41:33That looks good.
0:41:35 > 0:41:36Not ready yet.
0:41:39 > 0:41:41- Hello, Selasi.- Good morning.
0:41:41 > 0:41:44Now, you've never had a great Technical Challenge.
0:41:44 > 0:41:46Yeah. I know it!
0:41:46 > 0:41:48- Now, coming into the Showstopper... - Yeah.
0:41:50 > 0:41:53- ..I want you to do well, mate. - Cheers.- I really do.
0:41:53 > 0:41:57Selasi's hoping to do well by going small and delicate
0:41:57 > 0:42:00with his lime and ginger-flavoured fancies,
0:42:00 > 0:42:03and vanilla and raspberry Prosecco velvet fancies,
0:42:03 > 0:42:05with a bright pink sponge.
0:42:05 > 0:42:08Fascinating colour. Little bit of...
0:42:08 > 0:42:11- Oh, no, I just did that, just to check that.- Oh, right, you did that.
0:42:11 > 0:42:13It's a bit of a split.
0:42:13 > 0:42:14Did you sieve your flour?
0:42:14 > 0:42:17I never really sieve my flour, even at home.
0:42:17 > 0:42:18If you don't sieve your flour,
0:42:18 > 0:42:23- sometimes you get pockets of flour...- Yeah.- ..in the genoise.
0:42:26 > 0:42:28- Thanks, Selasi. - Thank you.- Thank you.
0:42:32 > 0:42:36I'm making my sponge again, cos...
0:42:36 > 0:42:37Mary made a comment.
0:42:37 > 0:42:41"You didn't sieve your flour." That means she's going to be looking
0:42:41 > 0:42:44for air pockets, so that's why I'm doing it again.
0:42:44 > 0:42:47I've lost a little time, but that's a risk I'm willing to take.
0:42:48 > 0:42:51An hour of the bake has already gone.
0:42:52 > 0:42:53I'm going to leave that for five minutes
0:42:53 > 0:42:55then whack it in the freezer.
0:42:55 > 0:42:57It's about getting everything chilled down in time.
0:42:57 > 0:42:59This looks so much better.
0:43:01 > 0:43:04I'm a bit behind, cos I had to make my sponge again.
0:43:12 > 0:43:13Right, going in.
0:43:17 > 0:43:20Now, this is a good moment, this is like an '80s pop video, isn't it?
0:43:20 > 0:43:22Suddenly it's all very, very Ultravox.
0:43:22 > 0:43:24- Who needs a smoke machine?- I know.
0:43:24 > 0:43:28- And I've just breathed most of that in, thanks for that(!)- Yeah, me too!
0:43:28 > 0:43:29Sorry!
0:43:29 > 0:43:31This is going to be my buttercream
0:43:31 > 0:43:33that's going in the vanilla fondants...
0:43:33 > 0:43:36I'm going to divide this in between two, and oomph up the lemon in one
0:43:36 > 0:43:38and add some raspberry to the other.
0:43:38 > 0:43:42The second batch is going to be lime and ginger genoise sponge.
0:43:43 > 0:43:45Mary's watching. Make sure...
0:43:47 > 0:43:48..I'm doing it right.
0:43:48 > 0:43:52So now, hopefully, she won't be looking for air pockets.
0:43:52 > 0:43:54This is the semifinal.
0:43:54 > 0:43:59You know, there's a certain look of dedication on everybody's faces.
0:43:59 > 0:44:03I think fondant fancies is a fantastic challenge for a semifinal.
0:44:03 > 0:44:05These are very, very flimsy.
0:44:05 > 0:44:08You can see just they're very fiddly little items.
0:44:08 > 0:44:11I mean, the heart-shaped one can be quite tricky.
0:44:11 > 0:44:14Because of the bend on the top of the heart, where it comes in,
0:44:14 > 0:44:17creates a crease, if you're not straight,
0:44:17 > 0:44:19that shows up a huge amount of problems.
0:44:19 > 0:44:22So I'll be looking to see how neat those hearts are going to be.
0:44:26 > 0:44:28Second one is good, I'm happy with that.
0:44:29 > 0:44:33As the other bakers' final sponges are ready to come OUT of the oven...
0:44:33 > 0:44:35- Sponge has actually risen! - SHE LAUGHS
0:44:36 > 0:44:39..Selasi's is only just going in.
0:44:43 > 0:44:46I'm really, really behind. But I'll be all right.
0:44:46 > 0:44:50Bakers, as I said to Idris Elba last weekend,
0:44:50 > 0:44:53you have two and a quarter hours to tickle my fancy.
0:44:53 > 0:44:55Halfway through, bakers.
0:44:55 > 0:44:58The ones you buy in the shop don't have anything in the middle.
0:44:58 > 0:45:00So these are like a nice little hidden surprise.
0:45:00 > 0:45:03To achieve a perfect finish on their fondant icing, the bakers
0:45:03 > 0:45:07must first cover their sponges with an even crumb coat of buttercream.
0:45:07 > 0:45:09It's fiddly. I don't like this bit.
0:45:09 > 0:45:11The first two are fun,
0:45:11 > 0:45:15and the remaining 34 are an exercise in endurance.
0:45:15 > 0:45:18My buttercream is going to go in the hole in the middle,
0:45:18 > 0:45:21and not on the outside or on the top.
0:45:21 > 0:45:24Because I found that just so time-consuming.
0:45:24 > 0:45:28They may be mini cakes, but this is a massive job.
0:45:28 > 0:45:31I'm giving them a reasonable bit of individual attention,
0:45:31 > 0:45:33until I'm roughly happy with their appearance.
0:45:33 > 0:45:36But if I perfected each one, I could spend double the time on each one.
0:45:36 > 0:45:38Which I don't have.
0:45:38 > 0:45:41Say you spent five minutes on each one,
0:45:41 > 0:45:43that's three hours.
0:45:43 > 0:45:45There's a lot to get done.
0:45:45 > 0:45:47I don't think I'll ever make these again.
0:45:50 > 0:45:53Can I just say, I'm loving your fondant straddle.
0:45:53 > 0:45:56You're going to end up with thighs of steel.
0:45:56 > 0:45:57You are anchoring in there, mate.
0:46:00 > 0:46:01Come on, CB.
0:46:02 > 0:46:07This is not a comfortable position or activity.
0:46:07 > 0:46:10I've got a bit of stamina.
0:46:10 > 0:46:12I'm the baking athlete.
0:46:13 > 0:46:15Bakers, you'll find out
0:46:15 > 0:46:17if your fondant fancies are fantastic enough for the final
0:46:17 > 0:46:18in half an hour.
0:46:18 > 0:46:20Always time for a cup of tea.
0:46:20 > 0:46:21Half an hour, bakers.
0:46:23 > 0:46:25I'm going to start dipping them in...
0:46:25 > 0:46:27This is a critical part of the bake.
0:46:27 > 0:46:29And pour...
0:46:29 > 0:46:32Pouring the fondant will reveal who has achieved the smooth sides
0:46:32 > 0:46:34that Mary and Paul are looking for.
0:46:34 > 0:46:37My coating technique is trying to make sure that the whole thing
0:46:37 > 0:46:41is covered, and then it travels nicely down the sides.
0:46:41 > 0:46:43Hi, Mary. You all right?
0:46:46 > 0:46:49Did you ever think, when you were growing up, that one day you
0:46:49 > 0:46:53would be making tiny, pastel pink sponge cubes to entertain people?
0:46:53 > 0:46:55To entertain people!
0:46:55 > 0:46:58There is a danger that you might end up with little bits of sponge
0:46:58 > 0:47:02in your fondant, but it's a risk worth taking, to be honest.
0:47:02 > 0:47:04Phew!
0:47:04 > 0:47:06I'm feeling the pressure, I am feeling the pressure.
0:47:08 > 0:47:13This is the pale green that's going over my lemon fondants.
0:47:13 > 0:47:15There we go. Round two.
0:47:15 > 0:47:17These are my lime ones.
0:47:17 > 0:47:21They're better than the vanilla ones, I think. So much better.
0:47:21 > 0:47:23But there's nothing I can do now.
0:47:25 > 0:47:29This definitely gets very repetitive.
0:47:29 > 0:47:30They're all covered.
0:47:30 > 0:47:35So I've got all my elements, it's just the decorating.
0:47:35 > 0:47:36Oopsie.
0:47:37 > 0:47:39I'm not happy with them.
0:47:39 > 0:47:41They're definitely not perfect!
0:47:42 > 0:47:44But...I will finish it.
0:47:47 > 0:47:51Bakers, that's 15 minutes on your resplendent fondants.
0:47:51 > 0:47:53I haven't got my decorations done.
0:47:53 > 0:47:57Still doesn't give me enough time, but...we can try it.
0:47:57 > 0:47:59But - let's get all with some decoration on.
0:47:59 > 0:48:01This is the almond buttercream.
0:48:09 > 0:48:11- Breathe. - Breathing, breathing, breathing!
0:48:11 > 0:48:13- And...breathe... - This is a speed thing.
0:48:13 > 0:48:14Three, six, nine, ten.
0:48:14 > 0:48:1511, 12, 13, 14...
0:48:15 > 0:48:17Two, four, six, eight, ten, 12...
0:48:17 > 0:48:19This is actual insanity.
0:48:23 > 0:48:25Semifinalists, five on your fondant fancies.
0:48:25 > 0:48:28Five minutes on your fondant fancies.
0:48:28 > 0:48:30(So messy! They're so messy!)
0:48:30 > 0:48:34I'm still going to present something. We don't give up.
0:48:34 > 0:48:36In my household.
0:48:36 > 0:48:37SHE GASPS
0:48:43 > 0:48:44It's OK. It's OK.
0:48:49 > 0:48:50Think, CB, think.
0:48:55 > 0:48:57I can't do any more now, so...
0:48:57 > 0:49:00that is how it will have to be.
0:49:00 > 0:49:02This is manic. Absolutely manic.
0:49:09 > 0:49:14Fondant and fanciable semifinalists...
0:49:14 > 0:49:16the bake's over. Step away from your bakes, please.
0:49:19 > 0:49:20My fondant is just oozing.
0:49:28 > 0:49:31Candice, do you want to bring your Showstopper up?
0:49:36 > 0:49:39- MARY:- It's a very nice display.
0:49:39 > 0:49:41You chose to do an awful lot of work,
0:49:41 > 0:49:43and looks as though it's worked out.
0:49:43 > 0:49:46I think the praline ones, with the nuts on the end, look quite nice.
0:49:46 > 0:49:48A little bit messy at the bottom,
0:49:48 > 0:49:49they could have done with tidying up.
0:49:49 > 0:49:51It was just time at the end, yeah.
0:49:51 > 0:49:53So let's try the praline ones first.
0:49:58 > 0:50:01Now, that DOES look exciting when you cut inside.
0:50:01 > 0:50:04A lovely surprise there in the middle.
0:50:04 > 0:50:06A beautiful, textured sponge,
0:50:06 > 0:50:09and the right amount of fondant round the outside.
0:50:14 > 0:50:16There's nowt wrong with that!
0:50:16 > 0:50:20- The flavours all go well together. - Thank you.- It's beautiful.
0:50:20 > 0:50:22- I think your textures are spot on. - Thank you very much.
0:50:22 > 0:50:24Looks pretty good. Right...
0:50:25 > 0:50:27- Well, that's soft.- Ooh!
0:50:29 > 0:50:31It's neat...
0:50:31 > 0:50:33I was really worried, when you were putting that sponge in,
0:50:33 > 0:50:37with all the runny liquid round the outside. But you clever girl,
0:50:37 > 0:50:41it has not bled into the genoise sponge.
0:50:41 > 0:50:43Let's see what it tastes like.
0:50:43 > 0:50:46It's a beautiful genoise, actually. The flavours are fantastic.
0:50:46 > 0:50:50You've made two cracking fondant fancies.
0:50:50 > 0:50:53They don't LOOK so brilliant, but they're stunning.
0:50:53 > 0:50:55- Thank you.- Thank you.
0:50:55 > 0:50:56Thank you very much.
0:51:03 > 0:51:04It's very dainty.
0:51:04 > 0:51:06They're quite small as well,
0:51:06 > 0:51:08- if I'm honest. - I didn't want to do a big one,
0:51:08 > 0:51:11because I've had a problem with big bakes in the past.
0:51:11 > 0:51:14You've got a lovely shine on the butterflies.
0:51:14 > 0:51:17But it's a bit of a matt finish with the flowers.
0:51:17 > 0:51:23And the genoise is peeking through where the icing isn't even.
0:51:23 > 0:51:25OK. Let's try this top one.
0:51:25 > 0:51:26This is the...?
0:51:26 > 0:51:29Vanilla pink velvet with white chocolate icing.
0:51:35 > 0:51:38I'm not madly excited by the flavour.
0:51:38 > 0:51:39I know it's white chocolate,
0:51:39 > 0:51:43but it's not really coming through to me. It's just very, very sweet.
0:51:43 > 0:51:45It's VERY sweet.
0:51:45 > 0:51:47I think the sponge is baked to perfection,
0:51:47 > 0:51:49- if I'm honest, I think the sponge is fantastic.- Cheers.
0:51:49 > 0:51:51It's not particularly good fondant,
0:51:51 > 0:51:53it's just sweetness with a great sponge inside.
0:51:55 > 0:51:57Right. Let's try the butterfly.
0:51:57 > 0:51:59Can you remind us of this one again?
0:51:59 > 0:52:03- And that's lime and ginger.- Lime and ginger.- Maybe don't try the icing.
0:52:03 > 0:52:06- Don't try the icing! - It's too sweet.- It's too sweet.
0:52:08 > 0:52:11- They're quite thin, aren't they? - Yeah.
0:52:11 > 0:52:13There's very little sponge here...
0:52:13 > 0:52:15The sweetness is there.
0:52:15 > 0:52:18But then the tang coming in is beautiful.
0:52:18 > 0:52:20That's a potent lime, that.
0:52:20 > 0:52:22It's lovely, it's not as sweet as the last one.
0:52:22 > 0:52:23Thanks, Selasi.
0:52:30 > 0:52:33The biggest fault is obviously all the crumb has come on the outside,
0:52:33 > 0:52:35so when you poured the fondant on, it's going to crumble,
0:52:35 > 0:52:38it's gone to the side, and you can see every single crumb.
0:52:38 > 0:52:39I know.
0:52:39 > 0:52:43But it's important for them to look very smart and tempting.
0:52:43 > 0:52:45All right, we'll start with the hearts.
0:52:47 > 0:52:48Let's have a look.
0:52:48 > 0:52:49- MEL:- Lovely.
0:52:49 > 0:52:51SHE SIGHS WITH RELIEF
0:52:51 > 0:52:53Very neat. Sponge looks good.
0:52:53 > 0:52:57Marzipan, buttercream, and then that's the raspberry...?
0:52:57 > 0:52:59That's the curd, yeah, the raspberry curd.
0:53:04 > 0:53:08Very good rise on your genoise as well.
0:53:08 > 0:53:09The flavours go well together,
0:53:09 > 0:53:14- but it's just so sad you didn't put something on the outside.- Yes.
0:53:14 > 0:53:16Now, lemon should win.
0:53:16 > 0:53:20- Cos it's bit of a favourite of both Mary's and mine, actually.- Hope so!
0:53:23 > 0:53:26Now, the lemon's coming through.
0:53:26 > 0:53:28But, you see, it needs something sharp,
0:53:28 > 0:53:31because a fondant fancy is so sweet.
0:53:31 > 0:53:34So if you have something sharp, it just brings it all together.
0:53:34 > 0:53:36It's a shame. The top looks good,
0:53:36 > 0:53:38just the side's let you down a little bit.
0:53:38 > 0:53:40- Yeah.- But the flavours are good, the flavours are good.- Sorry.
0:53:46 > 0:53:48The presentation is stunning.
0:53:48 > 0:53:53Both of them, you've gone simple, which, in a way, is a good idea.
0:53:53 > 0:53:57You're got a good finish on the fondant of the coffee ones.
0:53:57 > 0:54:02As we come down, the jam is pouring out of the lower ones.
0:54:03 > 0:54:07Have you got buttercream on the outside before you put
0:54:07 > 0:54:09- the fondant on?- Yes, I did.
0:54:09 > 0:54:10It was maybe a little thin in places,
0:54:10 > 0:54:12which is probably why you can see the jam.
0:54:12 > 0:54:15I think what we'll do is we'll start with the vanilla...
0:54:21 > 0:54:23Good jam, good sponge, good flavour.
0:54:23 > 0:54:25Sharp and to the point.
0:54:25 > 0:54:27Textures are excellent.
0:54:27 > 0:54:29Let's try this mocha one.
0:54:29 > 0:54:30Cuts well.
0:54:34 > 0:54:37There's a little bit too much buttercream for me.
0:54:37 > 0:54:39In a way, wise, to get that lovely finish,
0:54:39 > 0:54:43but when you come to eat it, it's a little bit too buttery.
0:54:43 > 0:54:44Textures are good.
0:54:44 > 0:54:47The mocha coming through works really well, actually.
0:54:50 > 0:54:52Which one took your fondant fancy, Mary,
0:54:52 > 0:54:53which was your favourite today?
0:54:53 > 0:54:57Well, Candice, I have never tasted better flavours.
0:54:57 > 0:54:59She really pushed the boat out.
0:54:59 > 0:55:01If it was tidier around the side,
0:55:01 > 0:55:03she would have done much better on appearance.
0:55:03 > 0:55:06Andrew did incredibly well on the first day.
0:55:06 > 0:55:09Has this challenge lived up to expectations?
0:55:09 > 0:55:13He's done very well with this challenge. Because he went simple.
0:55:13 > 0:55:14He's up for Star Baker,
0:55:14 > 0:55:17I think Candice has to be up there as well. Selasi...
0:55:17 > 0:55:19What can you say about Selasi?
0:55:19 > 0:55:21Those are a little bit basic.
0:55:21 > 0:55:25And of course, they are just a little bit clumsy.
0:55:25 > 0:55:29Jane had a bit of an issue with her tidiness, didn't she, Mary?
0:55:29 > 0:55:33She didn't coat the outsides with buttercream.
0:55:33 > 0:55:34And really, when you look at them,
0:55:34 > 0:55:37they're very, very lumpy round the outside.
0:55:47 > 0:55:49Bakers, I've got the great job.
0:55:49 > 0:55:54I get to announce which one of you is to be Star Baker this week.
0:55:54 > 0:55:58I may not be Mystic Meg, but I read your Palmier,
0:55:58 > 0:56:03and I saw that your Savarin was going to be incroyable,
0:56:03 > 0:56:06and your fondant fancies were going to be fantastique.
0:56:06 > 0:56:09Mystery Star Baker, mystery no more, you are...
0:56:12 > 0:56:15- ..Andrew.- Yeah!- Well done. - Well done!
0:56:15 > 0:56:18- Well done, Andrew. - THEY APPLAUD
0:56:18 > 0:56:20I have the less pleasant task this week.
0:56:20 > 0:56:23And I know that this is a really hard week for anyone to leave.
0:56:23 > 0:56:28And so it's with real, incredible sadness that this week...
0:56:28 > 0:56:29we say goodbye to...
0:56:31 > 0:56:33..Selasi.
0:56:33 > 0:56:36- Who we just love!- We love.
0:56:36 > 0:56:38I'm using this as an excuse to get very, very close to you, Selasi.
0:56:38 > 0:56:41- I want to get closer.. - Get off, get off him!
0:56:41 > 0:56:43- Aw!- Selasi!
0:56:43 > 0:56:46It's a massively great achievement, personally and for my family
0:56:46 > 0:56:48for getting this far in the semifinals.
0:56:48 > 0:56:49Come on, bring it in again. He's mine.
0:56:49 > 0:56:52It's been absolutely... yeah, amazing, splendid.
0:56:52 > 0:56:54Splendid. Loved it all.
0:56:54 > 0:56:57No-one's more sad than me to say goodbye to Selasi.
0:56:57 > 0:57:00What a character, what a baker.
0:57:00 > 0:57:02I'm very proud of Selasi, I think he's a great baker.
0:57:02 > 0:57:04And he'll carry on doing it, you know.
0:57:04 > 0:57:08I don't have words, I really don't. I could cry, actually!
0:57:08 > 0:57:11And I haven't being close to crying all day!
0:57:11 > 0:57:14- Welcome to the final. - Thank you so much.
0:57:14 > 0:57:17I'm so proud of myself. So happy!
0:57:17 > 0:57:19Feels absolutely incredible to be in the final.
0:57:19 > 0:57:22And to get Star Baker as well, I really wasn't expecting that.
0:57:22 > 0:57:23Yes!
0:57:24 > 0:57:27Ten weeks ago, 12 bakers entered the tent.
0:57:28 > 0:57:30Come into the Mel/Sue sandwich.
0:57:30 > 0:57:31One by one...
0:57:31 > 0:57:33- Michael.- ..we bid them farewell.
0:57:33 > 0:57:36- I reached my limit. - I knew it was coming.
0:57:36 > 0:57:38- Tom.- Benjamina.
0:57:38 > 0:57:40I'd have loved to be in the final, but we can't all go.
0:57:40 > 0:57:42Now, just three remain.
0:57:42 > 0:57:43Right, calm down now.
0:57:43 > 0:57:46But who will be crowned the winner
0:57:46 > 0:57:49of The Great British Bake Off 2016?
0:57:49 > 0:57:50The winner is...
0:57:50 > 0:57:52SHEEP BLEAT