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Boff 2024 Episode 5
Transcript
00:00What week is it, Noel?
00:01Uh, this should give you a clue.
00:03My first is pudding, but never in flan!
00:05My second in battenburg!
00:07Also in jam!
00:09No, I meant you're the clue.
00:11You're a pastry.
00:12You don't have to get involved in some sort of elaborate riddle.
00:14Oh, I'm sorry.
00:15Yeah, well, we'll talk about it later.
00:17Welcome to the Great British Bake Off!
00:20You doing?
00:21That's Pat.
00:22He's a character actor.
00:23Put him back!
00:25Last time, it was caramel week.
00:28Ah!
00:30Georgie stuck it out over the three challenges...
00:33Oh, you're so mean!
00:34...to win her first star baker crown.
00:37Yes!
00:39Uh-oh.
00:40And while Samaya found herself in a sticky situation...
00:43I see a problem.
00:44...it was Mike who came unstuck...
00:46That's really bad.
00:47...and became the fourth baker to leave the tent.
00:50Mike, sorry.
00:52This time...
00:53You look like a proper pizza chef.
00:56It's pastry week.
00:57I thought we were making pizza.
00:59...the bakers take on tarts in the signature...
01:02Nelly's got a blowtorch!
01:04...tackle phyllo in the technical...
01:06Big sausage roll feet.
01:07Big sausage roll.
01:08...and in a shoe-stopping showstopper...
01:11Stinks of burning.
01:12...who will stand tall...
01:13This is where usually things go wrong.
01:15...and who will fall down.
01:16So fragile.
01:21Frightened, Ben.
01:22I started so well.
01:27So...
01:44It's gonna be a good week.
01:46I think some nerves are good.
01:47I was getting a bit too relaxed.
01:49Week five, pastry.
01:52I'm a northern girl.
01:53You know, there'll not be a week goes by that I don't make some form of pastry.
01:58I'm good in pastry.
02:00I say about biscuits as well, I'm good.
02:02And I wasn't.
02:03So I'm gonna be quiet.
02:06I want to, like, show Paul and Prue that I deserve to be in the competition.
02:09I mean, they obviously, like, saw something in me and gave me another chance.
02:12Pastry on a short time scale is very tricky.
02:15So I'll have to cut a few corners.
02:18Hopefully it just comes out banging.
02:28Hello, bakers.
02:29Welcome back to the tent.
02:30It's pastry week.
02:31Now, Alison, you've been with us for a while.
02:33I'm gonna give you a little test now, see if you've learned anything.
02:36Okay.
02:36Can you name the five main pastries?
02:39You've got yummy, scrummy, you've got gorgeous, lovely and delicious.
02:45Boom, you nailed it.
02:47So for your pastry week signature, the judges would like you to make 12 frangipane tarts.
02:54You can opt for the classic Bakewell tart flavours or you can come up with your own creation.
02:59Now, the judges are looking for buttery short crust pastry,
03:03beautifully baked frangipane with at least one added filling.
03:08You've got two hours to get your tart on.
03:11On your marks.
03:12Get set.
03:13Bake.
03:17Frangipane.
03:19Frangipane.
03:21Is it a pen?
03:23Bakewell tarts, I've made quite a few, not within two hours.
03:27Just need to get it all done ASAP.
03:30So straight in with the pastry.
03:34When you think of a classic frangipane tart,
03:36you think of those classic Bakewell flavours which are short crust,
03:40you've got raspberry and then almonds.
03:42Before I moved here, I'd never had one.
03:44So I started getting them on my lunch break and at first I got like a two pack
03:47and then it was a six pack and then it was a 12 pack.
03:50And you'd smash them all yourself?
03:51Oh honestly, like literally two, three a day.
03:56Important thing about short crust pastry is that it should be short.
03:59It's that it'll crumble and break very easily, that it won't be tough.
04:03So rub this into a breadcrumb, then the egg yolks, give it a bit of a rub, knead and then chill.
04:12I want the flavour, the crispness, the frangipane coming through
04:16but I also want them to look great.
04:18And thin pastry please.
04:20And that can go in the fridge now.
04:27Morning Andy.
04:28Good morning Paul, good morning Prue.
04:30Right, what are you doing for your frangipane tart?
04:32This is based on Nan's sweets, very close to my Nan.
04:36And when I used to go round there, she'd always have a bowl of sweets
04:39and I'd always go for the lime chocolates.
04:41I used to love them.
04:42Andy will combine his favourite childhood flavours of lime and chocolate
04:47with an almond and pistachio frangipane.
04:49Are you baking the frangipane and the pastry together?
04:53I'm going to blind bake for 10 minutes and then come out
04:56and then frangipane will go in 20 minutes, 22 minutes, that comes out.
05:00The curd should go on top, that goes in the fridge.
05:02You have practised this.
05:03A few times.
05:06Your pencil fell out from behind you.
05:09Sorry mate.
05:11You want a seat at Sharp now?
05:15While Andy's paying tribute to his Nan with his tarts
05:18Jill is also keeping family in mind.
05:21The only nut that my husband likes is pistachio,
05:25so to be able to persuade him to try this, I've had to use pistachios.
05:30Jill's bite-sized pistachio tarts will be topped with a blueberry compote
05:34and piped delicately with creme diplomat.
05:37And tart shells, what are you using?
05:38Tart rings.
05:40Oh, they are diddy.
05:41Well, I keep getting told off for the big ones, so we're going delicate.
05:44They're really diddy.
05:45No northern portions today.
05:46You can have two.
05:47So you're going for real finesse now, aren't you?
05:49Yeah, pretty.
05:51Jill is reimagining the classic Batewell flavours with her dinky tarts.
05:56But Georgie is taking a more traditional approach.
05:59I am making raspberry and almond frangipane tarts.
06:03Classic flavours again, nowhere to hide with this.
06:07Georgie's almond frangipane tarts will be topped with mascarpone and chantilly cream
06:12and raspberry gel.
06:14Has anything changed since you've been a star baker?
06:17Have you snubbed all the rest of the bakers?
06:20Have you won star baker?
06:21Don't talk to me if you've won star baker.
06:23Dylan, you can talk to me, everyone else.
06:26Star baker, just getting some rest.
06:29Georgie is relying on classic flavours to retain her star baker status.
06:34Blood is everywhere.
06:36But Nelly is adding a cheeky twist.
06:38It's bloody oranges, because I can say it, can I?
06:42Nelly's blood orange tarts will be filled with a hazelnut and almond frangipane
06:47and topped with Italian meringue.
06:50How good does she look today?
06:52I know, I love it.
06:53You look like someone off the Guess Who board.
06:56Big enough compliment.
06:57Who chose this lovely outfit though?
06:59My sunshine.
07:00The sunshine.
07:02He loves Paris and he says, mum, you have to wear my hat.
07:06Because that's his hat.
07:07So that's my lucky hat, so I better go through, yeah?
07:11You know I'm half French, don't you?
07:12Are you?
07:13Yeah.
07:13We'll be going on holiday.
07:14Let's all go together.
07:16Why don't we all set up a life for ourselves in France?
07:19Can I get a bike?
07:20Yeah.
07:21While all the other bakers are going for fruity fillings, Dylan is taking another route.
07:26Mine is coffee and chocolate.
07:28This is going to be a welcome light break though, having chocolate.
07:31This is the only one I've seen with chocolate.
07:32Really, none of them chocolate?
07:33But mine's like a fruity chocolate, so that chocolate tastes like berries.
07:38Dylan's fruity chocolate ganache will be paired with coffee gel,
07:41sitting on top of a blackberry frangipane.
07:44Can I try it?
07:45Yeah.
07:47What do you think?
07:48Delicious.
07:49Killed it.
07:50Can you just judge us, honestly?
07:52No, I'll be the worst judge.
07:53I just like everything.
07:56Right, frangipane.
08:00To make perfect frangipane, the bakers need to mix nuts, butter, eggs and sugar
08:05into a spreadable paste.
08:07It's almost like a sponge with nuts in.
08:10It looks weird and then it gets weirder and then it gets better.
08:15And Ileane is adding a tropical twist to her frangipane.
08:19I am making a toasted coconut frangipane.
08:22I want it to taste like sunshine and to hopefully look like sunshine as well.
08:27Ileane's ambitious coconut frangipane tarts will be topped with a passion fruit mousse dome,
08:33mango gel and decorated with chantilly cream.
08:37Sounds absolutely wonderful.
08:39Good.
08:39Have you got enough time?
08:40I do.
08:41You've practiced it?
08:42Yeah.
08:43And you finished in time?
08:44I have.
08:44And they were delicious?
08:45They were.
08:45And they look perfect?
08:47Yes, actually. Yes, they did.
08:49Okay, well, just do it all again, Ileane.
08:51Okay, okay.
08:53With their frangipane finished...
08:55Hopefully it comes through nice and light.
08:57...the bakers can focus on their pastry.
09:00The start of the show.
09:01For the perfect ratio of frangipane and filling,
09:04the judges are looking for thin tart cases.
09:08My bases are a bit thicker than I would like,
09:10but I'm not going to spend time thinning them out.
09:12It's quite fiddly. It takes a while.
09:14It's a very delicate touch, yeah.
09:17That's gone a bit. Just go with it.
09:18Paul said I needed more finesse, so I'm just trimming them up a little bit.
09:23Tart's going in.
09:25Goodbye.
09:26They need to be in the oven for about 13 minutes to blind bake them.
09:31Busy, busy.
09:32Even though the bake's only just begun...
09:35Ileane?
09:36What?
09:36...there are already some problems.
09:40Don't freak, but your tart's in the oven. The wall's coming off.
09:44F***.
09:46Yeah, this is not good.
09:49I'm going home. This is supposed to be my week.
09:57Bakers, you are halfway through.
09:59You've got one hour left.
10:01I'm just remaking the pastry.
10:02They were bawling where they start to sink because I've overstretched it,
10:06and it's like, nah.
10:08I started so well.
10:10But Ileane isn't the only one to have a problem...
10:12Yeah, these aren't right.
10:14...of their blind baking.
10:16They're awful. They're like cake. Why has this happened?
10:18I've literally had to do mine again.
10:20How are you going to have time?
10:21I don't know. Like, I'm just going to try.
10:23This is so bad.
10:25They've puffed up a lot, which is not right at all.
10:27I think I had the wrong flour.
10:30I just need to remake my things real quick.
10:35While Dylan and Ileane need to start their pastries from scratch,
10:39the others are ready to bake their frangipans.
10:42So we're just going to get these out.
10:44As you can see, they are quite pre-baked.
10:46Perfect.
10:48So frangipans going in.
10:51So this is the pistachio.
10:53Green is beautiful, isn't it?
10:54Obviously, the proof is going to be in the frangipan.
11:00They're in.
11:00This is my coconut frangipan.
11:02Texture is slightly different than a regular frangipan.
11:05It's really nice.
11:06It's less, like, fine, though, because of the coconut.
11:08But it's still yummy, I hope.
11:11Topping her tarts with coconut, creme, pâtissier, meringue and raspberry gel,
11:16Samaya is hoping to make up for last week's disappointing performance.
11:21You've made it halfway through.
11:22That must have been such a relief for you.
11:24Yeah.
11:24Is it quite stressful doing this show?
11:27It's stressful when you guys come.
11:29Do you prefer me or normal?
11:32He's going to kill me.
11:33He's going to kill me.
11:34He knows that.
11:36He's making a curd now.
11:37To balance their frangipan,
11:39the bakers have been asked to make at least one additional element.
11:43This is going to be the gel and the jam.
11:45It's quite sharp.
11:47But if the flavour's too strong...
11:49OK, we're in.
11:50...it will overpower the frangipan.
11:52Jam, jam, jam.
11:54This is going to be my apricot jam.
11:55And Christiane is balancing sweet and savoury.
11:59My frangipan tarts are a cashew and black sesame frangipan.
12:06Christiane's cashew and black sesame frangipan tarts
12:09will be topped with apricot jam and apricot royal icing.
12:14Congratulations on getting to the halfway mark.
12:17I'm just happy that I've made it this far.
12:19Well, most people have got a star baker,
12:21so I'm feeling this week is your week.
12:23Let's manifest it together, like, you know, send these positive waves.
12:26Star baker, star baker, star baker, star baker, star baker.
12:31I'm going mad now.
12:32We're putting it out there.
12:33I think it's done.
12:34I think it's done now.
12:35It's done.
12:36I can chill now.
12:38Bakers, you have half an hour left.
12:41I need to bake these.
12:42That's going to take 10 minutes,
12:44then bake them again with the frangipan.
12:45I assume it's good,
12:46but I mean, honestly, it looks the same as last time.
12:49Dylan and Ileane are playing catch up.
12:51Yeah, like 30 seconds.
12:53But it's crunch time for the other bakers' tarts.
12:56On the frangipan, you want to get a nice rise to it to make it airy.
13:00Three minutes, just in case.
13:01I'm going to come out.
13:05Oh, hello.
13:06Oh, they are very delicate, aren't they?
13:08Are you happy with those?
13:09I think so.
13:10They're looking a nice colour.
13:12They are going to be a slightly more golden
13:14because of the toasted coconut.
13:17Oh, shoo, did one.
13:21Oh, fudge.
13:23It's overbaked.
13:26No.
13:32Don't hear the bloody alarm again.
13:34You're going to taste that.
13:39How long we got left?
13:40Tell me.
13:41Bakers, you have 15 minutes left.
13:45Except for you, Nelly, because you're wearing a beret.
13:47You've got an hour.
13:49I want an hour because it's taking much longer than it needs to.
13:53They're almost done, and then I can get them out and cool them.
13:55OK, I'm going to start decorating.
13:59Just getting some glaze on.
14:00There's the lime.
14:01I'm just disappointed it's burnt.
14:05That pastry just wasn't right.
14:07Some of the tart cases are a bit thick,
14:09but hopefully there's a big one that's thin.
14:13Now the fun will start, yeah?
14:16Nelly with the blowtorch, everyone.
14:18Nelly's got a blowtorch.
14:21Oh my god, I've lost my eyebrows.
14:25These are the domes on the top.
14:28It's done.
14:30I just want to put my ganache on.
14:33Such a shame.
14:34I know I've done them way better.
14:36Oh no, look, it's all coming out clumsy.
14:40Bakers, your time is up.
14:44Please step away from your frangipane tarts.
14:49What a miracle.
14:50Add some more.
14:52Oh, yours are so cute.
14:56Very sexy.
14:57It is, it is.
14:58I'm just glad I got them done.
15:00Lime's there.
15:03Chocolate's there.
15:05But burnt.
15:06Aren't they pretty?
15:08That's why it's so sad that pastry just wasn't right.
15:19The bakers' frangipane tarts will now be judged by Pru and Paul.
15:23Hello, Leon.
15:24Hello, Eileen.
15:32I do quite like the decoration, it's quite cute, but shells look terrible.
15:36Yeah, I needed to make the pastry again.
15:38They all started to collapse.
15:39All right.
15:40So it's a shortcrust pastry with a coconut frangipane, a mango and lime,
15:47gel, topped with a passion fruit mousse dome.
15:52I would have concentrated on one, you know, mango or passion fruit,
15:55because that would have come out stronger.
15:57Pastry's a little underbaked, I think.
15:59Yeah, pastry's underbaked, quite soggy, actually.
16:10They look really scrumptious, nice and shiny.
16:14So mine are chocolate and coffee almond frangipane with some blackberries.
16:21Pastry is nice and short and it's baked well, but it is chocolate and coffee.
16:25I'm not getting much of the frangipane, I really want to celebrate a frangipane.
16:29I couldn't taste frangipane at all.
16:30No.
16:38They look like you want to eat them.
16:40Yes, they do.
16:41The tarts have a raspberry jam, almond frangipane with chantilly,
16:46a mascarpone cream and raspberry gel.
16:48That's a classic Bakewell tart on its flavour.
16:51And it's really crisp.
16:52I think you've done a good job.
16:54Lovely, well done.
17:03Your Italian meringue is slightly all over the place.
17:06It's a Willy Wonka chocolate factory.
17:09It's a Willy Wonka chocolate factory.
17:11But what do they taste like?
17:13I have hazelnuts and almond frangipane with blood oranges.
17:18Blood orange is absolutely beautiful.
17:20I like the frangipane.
17:21I did get the blood orange, sweetness coming from the meringue,
17:25but your pastry is quite thick.
17:27It overwhelms some of the tart, to be honest.
17:35I think they look beautiful.
17:37Although, burnt.
17:39OK.
17:40It's a vanilla pate brisee with a toasted coconut frangipane,
17:45a coconut milk creme pate, a raspberry jelly, toasted meringue.
17:49You've managed to get the coconut to come through really well.
17:52The textures are good, it's just that it's overbaked.
17:54Yeah.
18:01I think they look all very even and I like the design.
18:04But the frangipane top, honestly, it looks like fried mushrooms or something.
18:12But let's have a look.
18:13The frangipane is filled with a little layer of apricot jam
18:16and then on top of that we've got a black sesame and cashew frangipane.
18:20The sesame's sort of not really bringing anything to the party.
18:24Cashew's sort of lost, but I mean, the flavour's OK.
18:26And the pastry is nice and crisp.
18:28I just think it looks a bit like sardine pate.
18:31Like an olfactory.
18:35Yeah.
18:42When you're piping like this, you have to be really precise.
18:45They're definitely wiggly.
18:46I thought that sort of might give my personality a cross a bit wonky and a bit sort of...
18:52I've heard some waffle, mate.
18:54But let's have a look.
18:55So my tarts are a pistachio frangipane with a lime curd and a chocolate ganache.
19:03Mm.
19:04Lime curd is delicious.
19:05Isn't it?
19:06The pistachio frangipane, delicious.
19:08Your pastry's burnt.
19:09It is overbaked, but I love the flavour and I could definitely eat a whole one.
19:13Thank you. Thanks, guys.
19:23I think they look great.
19:25They're very dinky, I love that.
19:27You could just pop one of those in your mouth.
19:28Just do it in a wanna, yeah.
19:30So they are a pistachio frangipane, a blueberry compote with creme diplomat and a pistachio crumb.
19:39I think it's really good.
19:40The first thing you taste is the fruit.
19:42Frangipane nutty taste comes in.
19:45They're delicious.
19:46The pastry's good, frangipane's good, ruby's good.
19:49I think you've done a great job with that.
19:50They taste amazing.
19:56I feel a really happy smiley and big cheesy grins.
20:00But my husband said that's the best bake that I do for this tent.
20:03So just to warn you, it's all downhill from here.
20:07It kind of hurt.
20:08Because normally I can always fall back on my flavours.
20:11To have let myself down in that pastry is just like, damn it.
20:15Lesson learned, I just have to try and move on now.
20:18Technical, who knows.
20:20Yeah, I hope it's not phyllo, because I've never made that before.
20:30The bakers could practice their frangipane tarts,
20:33but their technical challenge is a mystery shrouded in gingham.
20:40Hello there, bakers.
20:41Now for your technical challenge.
20:43This has been set by the Prince of Pastry, Mr. Paul Hollywood.
20:48Hello, Prince of Pastry.
20:49Have you got any words of wisdom?
20:51Don't underestimate the resting time.
20:54The wrestling time.
20:56The resting time.
20:57Now, as always, this challenge is judge blind.
21:00So judges, I'm going to ask you to leave the tent now.
21:02Thank you so much.
21:03Do you know where they're going?
21:04I have no idea.
21:04Prue's going to teach Paul how to do joined up handwriting.
21:08Paul would like you to bake his take on the classic Greek pie,
21:13a spanakopita.
21:14He would like you to make a spiral shaped pie
21:18with homemade phyllo pastry,
21:20packed with fragrant filling consisting of feta and spinach.
21:26You have two hours and 30 minutes.
21:28On your marks.
21:29Get set.
21:30Bake.
21:33Never made one, never eaten one.
21:36No idea.
21:37Spanakopita.
21:39Sounds like something you go to the dumpsters for.
21:42So, Paul, spanakopita.
21:45It's basically spinach feta in a phyllo parcel.
21:47Phyllo's all about being thin.
21:49It's about the layers.
21:51The longer they rest it, the easier it is to work with.
21:53Allows it to be rolled out very, very thin.
21:57I imagine they have to get the moisture levels right inside.
22:00You need to pat dry the spinach just to take out some of that excess water.
22:05If you don't, then the whole thing will be soggy underneath.
22:08And the bake is critical.
22:09Now, 45 minutes minimum till it's nice and brown.
22:12Look at all those layers.
22:14Isn't that wonderful?
22:17Feta, spinach.
22:18It's just beautiful.
22:19It's just beautiful.
22:21Now, although that goes beautifully together,
22:24crispiness that comes from the phyllo is the real test.
22:27We don't want a soggy bottom.
22:29No, we do not.
22:32I mean, the instructions are quite detailed.
22:35Make the pastry dough and knead.
22:38Making phyllo is like a lost art.
22:40Nobody does it anymore.
22:42Have you ever made phyllo pastry before?
22:43No, never.
22:44God, Andy, we're in trouble, aren't we?
22:46Oh, no.
22:47Taxi for one.
22:48Oh, that's a sling whistle there.
22:51You want to kind of like build up the gluten a little bit.
22:53So I am giving it a good knead.
22:56If you don't, you're not going to get it to stretch.
22:57It will just tear.
22:59Don't underestimate the resting time.
23:01Resting time.
23:02I'm sorry.
23:05It's only a phyllo pastry.
23:07What can go wrong?
23:09While the dough is resting, make the filling.
23:11Seasoning to taste.
23:13So I'm just sautéing the onions, the garlic.
23:16I mean, I would put in four cloves, but it's just two.
23:18And I don't want my knoll to kind of like fly away because it's too garlicky.
23:23900 grams of spinach leaf.
23:25Are they mad?
23:26It's like a Cyprus Hill video over there.
23:30I've seen they obviously want it wilted
23:32because they want as little moisture in the dough as possible.
23:34So I blanched mine first.
23:37So much water.
23:38Just soak the pie.
23:39Yeah, that's actually really drying up because it's starting to crisp up.
23:42I'm going to add the feta cheese.
23:44What do you feel like in that berry?
23:45A little bit sexy?
23:47Is it? I don't know.
23:48Strong?
23:49No, no, no.
23:49Oui, oui, oui, oui, oui.
23:50Very French, you know.
23:52I'm trying to, but that's just a game.
23:53You know, that's just the cover.
23:55Are you working undercover?
23:56You're not even in this competition, are you?
23:57No, I'm not.
23:58I'm just, you know, I'm watching you.
24:00I'm watching you.
24:01They're getting close again.
24:02I'm going to have to go to a new show.
24:05They nearly got me in Taskmaster.
24:08Bakers, you are halfway through.
24:11Oh, God.
24:12If I push it, it doesn't come back.
24:15So it's rested for long enough.
24:16I'm just going to divide it into five equal amounts.
24:20Take one ball and flatten it into a rough rectangle using the rolling pin.
24:25Pass the pastry through the pasta machine until you have a long, thin length of pastry.
24:29I'm so scared.
24:32Oh, wait, that's actually really fun.
24:36It's pretty cool.
24:37I want this.
24:38But I already said to my husband, I want ice cream maker.
24:40My birthday is going to be expensive for him this year.
24:43I'm not sure if this is right, you know.
24:45It's really thin.
24:47Careful handling of this super thin pastry is key.
24:51It says that it wants to be 90 by 18.
24:53So I'm just stretching it.
24:55Too many holes.
24:56Whoopsie-daisy.
24:57And the filling will leak out.
24:59I have never done this before.
25:00Are you joking?
25:01You look like a proper pizza chef.
25:04If only we were making pizza.
25:06I'm going to start that again.
25:08Oh, no.
25:09If the bakers spend too long rolling and re-rolling...
25:13Not happy with that.
25:14...they risk running out of baking time.
25:16What is going on?
25:18Because we're rushing the process.
25:19Right.
25:20While Andy and Jill struggle with layering up their filo...
25:23It's just very thin and fiddly, and it doesn't like me.
25:26...the rest of the bakers can move on to adding their filling.
25:31It's the right length, but it's not the right width.
25:35Gently bring all of the pastry over.
25:39Don't know what I'm doing.
25:40So I'm completely winging this.
25:41You look so tense.
25:43I am. I have no clue what I'm doing.
25:45The secret is nobody knows what's going on.
25:47Nobody.
25:49Correction, nobody apart from Paul knows what's going on.
25:51Yeah.
25:52As you roll, you pull.
25:54So slide it in, but maybe I'll just go like this.
25:58Just sprinkle it with the sesame seeds.
26:00Probably bake it for, I think, half an hour to 45 minutes.
26:05So it says bake at 180, but I put the oven on 190.
26:08I'm a daredevil like that.
26:11I'm just all fingers and arms, aren't I?
26:14Can't afford to do this again.
26:16Oh, and I've just done that wrong.
26:18We'll get it through, and then we'll do it again.
26:23Bakers, you've got half an hour left.
26:25Oh, my G.
26:26Half an hour.
26:27My big sausage roll thing, big sausage roll.
26:30I feel for him.
26:31If you can get it in, then it won't be nearly as bad as it could have been.
26:33You'll be fine, you'll be fine.
26:35I am proper putting this.
26:38I hate you.
26:40It'll come out at the very last minute, I think.
26:42I'll keep an eye on it, but I think it's going to need every minute.
26:44It's got probably a few more that it hasn't.
26:48It's lost a bit of definition.
26:49You can see it, but it's kind of like molded into one.
26:52Mine is like really small, like it should be wider.
26:55I'm a bit concerned about some people because they just put it in.
26:59I have it 20 minutes and it's white.
27:01It's not even gold yet.
27:06I love it.
27:07We're ready.
27:08Are you two re-enacting Barbie?
27:11I am Barbie girl in the Barbie world, na-na-na-na.
27:16Only people in pink over here.
27:17Yeah.
27:19I don't think I've got enough time, so I've just cranked up the oven a little bit.
27:23Banging it up just to get a bit of color on there.
27:27I definitely need to go higher.
27:30Turn the oven up again because I just want it to be nice and crisp on the top.
27:33I really don't want it to be too hot.
27:35It's going in till the end.
27:36It's coming out with 30 seconds left.
27:38I mean...
27:40How long do we have left?
27:41Bakers, you've got one minute left.
27:44Let's do this.
27:48Well, it's got more color than I thought it would.
27:51It looks nice.
27:51I just want to see the bottom.
27:52Voila!
27:54Not golden enough.
27:55Not cooked enough.
27:56Oh, mate, that bottom looks...
27:57I don't know.
27:58I don't know.
27:59I don't know.
27:59I don't know.
28:00I don't know.
28:00I don't know.
28:01I don't know.
28:01I don't know.
28:02I don't know.
28:02I don't know.
28:03I don't know.
28:03I don't know.
28:04The bottom looks scrumdiddlyumptious.
28:07Bakers, your time is up.
28:14Please bring your spanakopitas down to the table and place them behind your photographs.
28:20It looks amazing.
28:21Cheers.
28:22I'd love for it to get a tiny bit more color.
28:24I didn't get it in quick enough.
28:26Paul and Prue are looking for crisp golden phyllo pastry
28:34and a perfectly seasoned spinach and feta filling.
28:39Let's start with this one.
28:43It looks a bit soggy.
28:45You know, you really have to squeeze the spinach to get all the moisture out of it.
28:49Otherwise, it'll sog up the pastry.
28:51The length of that's not bad.
28:53It's lost a little bit of definition on it.
28:56It's quite wet inside.
28:57Yeah, and the trouble is the bottom pastry doesn't cook then.
29:01Yeah.
29:03But it's very delicious.
29:05It's not bad that for a filling.
29:06It's just the pastry is very, very wet.
29:09Moving on to this one.
29:10Yeah, you've got some definition here, which is good, but it's not quite long enough.
29:13It's got a good color on it though.
29:15Yeah, and it's crunchy.
29:20That is delicious.
29:22Nicely balanced seasoning.
29:23It's good though because it's got a nice flake on it and it's not wet.
29:26I like that one.
29:28This one's a bit pale.
29:29Needed longer in the oven.
29:31The definition is there.
29:33See, it's still wet inside.
29:37But that is delicious.
29:39Moving on.
29:39This is very small.
29:40Color's very uneven.
29:42Needed longer in the oven, this.
29:44That is really soggy, isn't it?
29:46And the trouble is that the layers then all stick together.
29:48It actually tastes quite nice, but it's not what we're looking for.
29:51Okay, moving on.
29:53It's just started coloring and I think they've ran out of time.
29:55Just pulled it out of the oven.
29:57Rolling wasn't very good.
29:58That's a big fat bit.
29:59That's a very thin bit.
30:01Needs much longer in the oven.
30:03Still wet inside.
30:07The lemon level's quite high.
30:09Moving on.
30:10This isn't too bad.
30:11There's a bit of definition here.
30:13Yeah, a little bit longer in the oven.
30:15Nice flakes.
30:18The flavor's not bad.
30:20It's a nice color, that one.
30:21That's a good color.
30:23A little bit wet.
30:24It could be down to the spinach.
30:27Nice flavor.
30:27Lovely.
30:28Excellent flavor.
30:31Needed to be another loop on the outside of that, really.
30:34Struggled with the length of that one.
30:36The color's not bad.
30:38This has got a nice flavor.
30:40Bit soggy underneath, but very nice.
30:43Right.
30:44The judges will now rank the spanakopitas.
30:47I think we both loved the flavor.
30:49From worst to best.
30:51So, in eighth place, we have this one.
30:53Who is this?
30:55Jill.
30:55It's underbaked, so it's pretty wet underneath.
31:00In seventh spot, we have this one.
31:01Andy, too small.
31:03Needs to be much bigger.
31:04In sixth place is Georgie.
31:06Fifth place is Ilyin.
31:08Samaya is fourth.
31:10And Nelly is third.
31:12And then in second place...
31:16Who is that?
31:18Christian.
31:19It could have stayed in the oven a little longer,
31:21but the pie...
31:22Delicious.
31:23And in first place, we have this one.
31:26Dylan.
31:27Not exactly perfect, but you did have great flavors and great textures.
31:31It's well done.
31:32Well done.
31:34When Prue ate it, it was just like, that's delicious.
31:37That was the best reaction in the world for me when people eat my food.
31:40Always the bridesmaid, never the bride.
31:42This is my third time coming second.
31:47That didn't go well, did it?
31:48From hero to zero.
31:50Our feet are going to have to bribe them with a lot of money.
31:54Although looking at Paul's cars, I don't think he needs it.
32:05Okay, so we've had the signature and we've had the technical,
32:08but I'm no clearer as to who's doing well and who's doing bad.
32:11I know, it's really extraordinary, isn't it?
32:14You've got Gilla did really well in the signature
32:16and didn't do so well in the text, she was last.
32:19You have Dylan that did okay-ish on the signature,
32:23but won the technical, so there's a bit of that going on.
32:26And then we have Andy and Eileen, they're the ones who are in trouble.
32:30I mean, you've got Christian as well, who didn't do too well in the signature
32:34and yet came second in the technical.
32:35So what we've ended up with is a huge pool of people in the middle.
32:38What you're trying to say is it's all down to the show star again.
32:41It's exciting that we say this.
32:44Why do we bother with the signature and technical anymore?
32:49Hello, bakers, welcome back to the tent.
32:58It's time for your showstopper challenge.
33:00The judges would like you to produce a paddy breast centrepiece
33:04complete with edible stand.
33:07Paul and Prue would love you to make a highly decorated gâteau
33:11consisting of a large choux pastry ring
33:14and at least one custard-based filling.
33:17This will be a challenge for all of us.
33:19For you guys, it will be to make the thing.
33:21And for Noel and I, it will be not to giggle every time we hear the word breast.
33:26I don't think Paul's going to make it.
33:27We've lost.
33:28You have four hours.
33:30On your marks.
33:31Get set.
33:33Bake.
33:35I have made Paris breasts quite a few times before this, actually, which is surprising.
33:41I've made choux pastry, I've made eclairs and I've made fitted rolls and things like that,
33:44but I've never made the big choux rings.
33:47The Paris breast is a choux pastry ring filled with praline creme mousseline.
33:52Just about the breasts.
33:54And was created in 1910 to celebrate a famous cycle race between Paris and breast.
34:01So what I can make out is at the end of it,
34:03the bakers would bring out this Paris breast
34:07and have depicted it to look like a cycle wheel.
34:09I know I could be quite easily mistaken for a French geezer,
34:12but I don't speak the lingo.
34:16The choux itself is all about that crispiness on the outside
34:19and you want that slight fluffiness on the inside, but not too soft
34:23because you're going to fill that with a mousseline, a praline, a cream.
34:28It must be a very light, creamy filling inside
34:32because what you don't want is a stodgy creme patissiere.
34:36They have to make a stand, which is also edible.
34:39Now, they could use a biscuit to be nice and strong.
34:44They could use chocolate, could use anything they want,
34:46but it's about celebrating the Paris breast.
34:49The last thing we want are these stands to collapse
34:52and the Paris breast just fall all over the floor.
34:55That would be a disaster.
34:59Hello, Jill.
35:00Hello there.
35:01Hello.
35:01So Jill, tell us all about your Paris breast.
35:04This one is finally for my dad.
35:06So he made a fantastic lemon meringue pie.
35:09It's one of the first things I remember baking with him.
35:11So this one's for him.
35:12I love the idea because I'm a big fan of lemon meringue pie.
35:15Choux pastry with cream and lemon, what more could you want?
35:20Jill's Paris breast will be filled with lemon creme mousseline and lemon curd
35:25and topped with Italian meringue, all sitting on an orange biscuit stand.
35:30It's strong, it's stable, it's worked every time I've practised it.
35:37While Jill is going for a traditional biscuit base stand,
35:40Samaya is going for a more intricate design.
35:43So my stand's going to be made out of croquant
35:45and it's going to be inspired by the tree of life and art nouveau.
35:50This is going to be fascinating.
35:53Samaya's almond biscuit stand will hold a Paris breast
35:56filled with passion fruit mousseline, topped with dark chocolate ganache.
36:01I've got a bones pick from you.
36:02All right.
36:03I don't know what you're saying.
36:04Alison basically said to me that you said to her she was your favourite.
36:09Yeah, I did.
36:13Really?
36:14What's Alison do?
36:14I thought it was obvious.
36:16Brutal.
36:17It's fine because Dylan's my favourite.
36:19OK.
36:20We've all got our favourites, haven't we?
36:21Yeah.
36:21But we have to learn to get on with each other.
36:24If you want.
36:28Previously, in favour for his flavours.
36:30That looks really grim at the moment.
36:32It looks like a swamp.
36:33Dylan might have his work cut out to impress the judges today.
36:37So mine has got tea in it.
36:39So it's got matcha.
36:42All his favourite things, yeah.
36:43What don't you actually like about matcha?
36:45It's quite dry on the mouth.
36:46Because they make grades of matcha as well.
36:48So ceremonial grade and then the...
36:50Are you using ceremonial grade?
36:51Yeah, I am using ceremonial grade.
36:53I like your extra-ness.
36:55Dylan will serve a matcha creme diplomat and a roasted green tea mousseline
37:00and will construct a black sesame nougatine stand.
37:04Right, can I just tell you something?
37:05Samaya reckons that she likes Alison better than me, yeah?
37:09Yeah.
37:09And I said, yeah, but Dylan likes me better than Alison.
37:12Yeah.
37:12Is that true?
37:15That was too long, that pause.
37:16Well, the thing is...
37:16It was too long, that pause.
37:18Was it?
37:19While Dylan is going high-end with his flavours.
37:22So I'm doing a pecan mousseline.
37:25Christiane has got grand ambitions for the humble pecan nut.
37:29I want to be the next Nigella.
37:31And you know how she says my kruvave.
37:33So I've got pecan.
37:39Christiane's pecan and orange powdery breast will sit on an almond nougatine stand
37:44and be filled with orange creme mousseline and pecan praline mousseline.
37:48The pecan praline, the pee-pee.
37:52Oh no, that sounds weird.
37:53No, let's not say that.
37:54That's not what I'm doing, sorry.
37:57Now I'm gonna do the choux pastry for the brust.
38:01The first stage of making choux pastry is to combine milk, water, butter and flour.
38:07It should come together as like a smooth paste.
38:10It's like mashed potato.
38:11This means that this is good.
38:13That means it's good?
38:13Yeah, the film.
38:14Do you want some?
38:15Okay.
38:17Tasty.
38:19If the bakers are happy that their choux batter has been cooked out,
38:24it's critical that they add the right amount of eggs.
38:28Basically, when it's done, it will hang in like a V-shape.
38:31I'm the only one doing it by hand.
38:33I prefer it because I know the texture.
38:35If it's too dry, it'll crack when baked.
38:39Do what I don't, or I sort them out.
38:40If it's too wet, it won't rise.
38:43That's pretty good, actually.
38:45So maybe it's a bit thinner than I'd like,
38:47but there's nothing I can do now, so it's fine.
38:51There's three rings.
38:52One will go just inside and then one on top.
38:54And then we're gonna dust it with some nuts.
38:57Now it's in.
38:58It's about to go in the oven.
38:59I've just got to cover it with my hazelnuts, almonds.
39:03Ileane's going for a regal look with her nut-packed parry breast.
39:07The idea is that it's quite like a chaotic crown.
39:11Ileane's parry breast crown will be filled with hazelnut creme diploma
39:16and a dark chocolate ganache and hazelnut praline.
39:19Sitting upon a golden chocolate stand,
39:22the design is a nod to her favourite TV series.
39:25It's like a crown of nuttiness.
39:26Like it's supposed to be for the Mad Queen from Game of Thrones.
39:30You're not allowed to say that.
39:32I don't know.
39:33Absolutely, loads of times.
39:34Watch this, Game of Thrones.
39:39Nothing happens.
39:40Nothing happens.
39:41Oh my God.
39:44My beautiful bakers, you are halfway through.
39:50It's risen, it's risen.
39:52It's risen, it's risen lovely.
39:55All I'm doing is just drying this out now to allow the steam to come out of it.
40:00If the bakers take their shoe out of the oven too quickly,
40:03it will cause it to collapse.
40:05It had a lot of rise and then something's happened.
40:07Oh dear.
40:08Just have to go with it.
40:09The thing is, they won't notice the rise too much on that
40:10because it's going to become a cream.
40:12But leaving it in too long...
40:14I think it's slightly catching.
40:16...will cause the parry breast to overbake.
40:19Stinks of burning.
40:20I'm going to have to do another one.
40:22I'm definitely going to do that again.
40:24I don't know what happened, but it's not a circle.
40:26But Christiane's parry breast has given him a unique problem.
40:30I don't think I'm going to be using this.
40:32I'm going to get rid of this.
40:35Straight in the bin.
40:38I'm going to do two shoe rings and I'll pick the best one.
40:41Three of the bakers need to pipe their parry breast mixture again.
40:45It's a bit thicker this time.
40:46It's not doing anything to it.
40:48Get in.
40:49Goodbye.
40:50But Nelly has got more shoe pastry to pipe than anyone else.
40:54Now we're going to do it for the stand.
40:56Just a little dot.
40:58And she's taking inspiration for her shoe stand from not so far away.
41:03I'm inspired by the day, how I feel and what I feel.
41:05So I'm inspired by this tree.
41:07So it's going to look like a tree trunk with flowers around.
41:11I never put it together, you know.
41:13It's a close turn.
41:14Look forward to it.
41:15Me too, me too.
41:16If Nelly can work it all out,
41:18her parry breast will be filled with pistachio praline cream and raspberry jam.
41:23And her entire stand will be made of profiteroles packed with coconut cream.
41:29Look, this girl is Cuculala.
41:30Cuculala?
41:32Look.
41:32What's Cuculala mean?
41:34Is that a Slovakian?
41:34Me.
41:35A Slovakian.
41:35No, it's what I made up, you know.
41:39Guys, I've got an announcement to make.
41:42Nelly is Cuculala.
41:46They already knew.
41:47They knew.
41:48Lemon pastry cream next.
41:51Paul and Prue have asked for the parry breasts to be filled with at least one custard-based filling.
41:56Making a passion fruit creme mousseline.
41:58So I'm just whipping some cream and then I'll add the matcha to this.
42:01This is the pistachio butter.
42:03It's just going into the creme de fleur.
42:06Georgie's drawing inspiration from her Italian heritage.
42:09When I was in Italy once, I had a pistachio cannoli.
42:12Obsessed.
42:14Oh, the creaminess of the pistachio.
42:16I absolutely love it.
42:18Georgie's pistachio and raspberry parry breast will be filled with creme de fleur
42:23and sit on stacked sponge cakes wrapped with a chocolate collar.
42:27So this is the sponge to get it in, get it cooled.
42:31Let's get going.
42:34This is gold, this stuff.
42:35This is the governor.
42:37So I'm just adding in pecan paste.
42:40Andy's pecan flavoured parry breast is a tribute to his glory days.
42:45My parry breast is based on a bar of chocolate that my partner Nicky used to get me
42:50when we first started going out.
42:52And then we're going to have a pecan mousseline inside.
42:56A what?
42:56Mousseline.
42:57Pecan mousseline.
42:58Mousseline.
42:58Mousseline.
42:59I thought he was a dictator.
43:02You know what I mean with the lemon cream.
43:04Andy's pecan and date mousseline parry breast will sit on a stand made of toffee.
43:11So one sheet of this will be wrapped around and we'll be moulding it by hand.
43:15With toffee.
43:17It sounds precarious but it's sticking up, it'll be all right.
43:20I'm going to mug it to one side and no one's allowed to look at it, touch it,
43:23poke it because it is so brittle.
43:27Bakers, you only have one hour left.
43:31Don't want to know, don't want to know.
43:34I mean it's not amazing but this is more what it'd look like at home as well.
43:38That one looks a lot better.
43:40I don't know, this shape is probably better.
43:42I'll just see which one, I've got options.
43:45Now I'm literally making my stand.
43:48So that's nice toffee.
43:50You've got to work so quick with it because it can get quite brittle.
43:54More choux then?
43:55Yeah, more choux, more choux and more is coming.
43:58Have you got more choux here?
43:59Yeah.
44:00Oh it's very precarious, I'm going to do another one.
44:03I'm doing another one.
44:06Right, the cake needs to be stacked now.
44:09So I have to work really fast here.
44:12So it's supposed to look like a flower.
44:16These need to be straight.
44:18Please stay.
44:21Does it look like a tree trunk?
44:23Not yet.
44:27It's great but it's not structurally strong enough.
44:30And then it's moment of truth when we mould on.
44:35I don't think this is going to work.
44:37I've just got to wait and see.
44:40So fragile.
44:43Let's get it on.
44:49This is where usually things go wrong.
44:51Oh, I put too much chocolate on it.
45:04Oh fudge.
45:11I've had it, I'm done.
45:13I just need to take a breath.
45:18No, that ain't going to work.
45:21How long have we got?
45:22Bakers, you have 10 minutes left.
45:26I need to just go, go, go, go, go.
45:28Right, forget about that, we've got to get this done.
45:30Vamp it up.
45:31So I just need to assemble my Paris bread.
45:34It looked all right at one point in the oven.
45:36Now that it's out, it just looks awful.
45:38Just going to pipe this up.
45:39With pistachio cream, in between going to go raspberries.
45:44I'm trying to get as much possible to look like it has a lot of height.
45:48This isn't as set as I wanted it.
45:49It's going to just splodge down.
45:55It's got to stay.
45:57Done.
45:58Bakers, you've got one minute left.
46:01I think this should be started, right?
46:03Seriously concerned that these are going to break as soon as I put this on.
46:09How are you?
46:10This is not a good time to be speaking.
46:12Please move.
46:15Okay, that's going to last like all of 10 seconds.
46:20I'm not going to move it now.
46:23Can't put any touches on it.
46:25Just going to go bang.
46:28Bakers, your time is up.
46:34It is definitely going to snap the legs
46:36and it's going to squish the things underneath.
46:42It's all right, come on.
46:43Come on, babe.
46:45Well done, slightly precariously placed.
46:49So, Paul and Prue have asked for a choux pastry ring
47:01with a creamy filling and an edible stand which must support the patty breast.
47:07Ileane, would you like to bring up your showstopper?
47:09Only if you help me.
47:10No pressure.
47:11I'm taking this off.
47:12Okay.
47:15Hello.
47:16What you should have is like that,
47:18but between all of the standing and the time.
47:20I've got like a crack there, you can see.
47:22Oh, yeah.
47:23So, I'll put it back directly on there for you.
47:38I think it looks country baking shop and very sophisticated at the same time.
47:43It's a shame it didn't hold up.
47:46Let's have a look inside, shall we?
47:48We've got a choux pastry filled with a hazelnut creme diplomat,
47:53white chocolate and vanilla praline,
47:54and then just a little bit of dark chocolate ganache.
47:58Beautiful.
48:00Oh, and when you get a bit of praline in there, it's wonderful.
48:05And that with actually a well-baked choux ring, it is very, very good.
48:09Well done.
48:19That stand looks amazing, doesn't it?
48:22The stand is amazing from a construction point of view.
48:25The actual Paris breast looks quite small for the amount of filling it's got.
48:29Did it rise properly?
48:30It was a pain with the rise.
48:31I wish it had risen better.
48:33Will this take a little bit of weight, will it, if I cut onto it?
48:35It's all right.
48:38I'm panicking.
48:41I have the matcha creme diplomat and some pecan praline.
48:47It's not strong.
48:48No.
48:49Even though I'm not a huge fan of matcha, it works for me.
48:52I just think there needs to be more choux to balance it.
49:03The stand is exceptional.
49:04The detail on it is incredible.
49:06I do think it looks lovely and I saw it before it had begun to...
49:10Yeah, it has leaked out, yeah.
49:12The Paris breast creme diplomat with pistachio,
49:15raspberry gel, white chocolate ganache with pistachio.
49:19I like the pistachio in there.
49:21Blends well with the raspberry.
49:22Your choux is slightly overbaked.
49:24It's just a little bit dry.
49:25I want to taste the cake.
49:26There's raspberry creme inside as well.
49:29Well, that's better than the top.
49:30Oh, but chocolate tastes delicious with it too.
49:33Really good.
49:40It is neat.
49:42There's elegance to that, but I do think it looks quite short.
49:45It's just a small mushroom.
49:49The small profiteroles are with coconut creme
49:53and the Paris breast is with pistachio praline creme,
49:58raspberry jam and creme.
50:01That is a very lovely collection of fillings,
50:04but the underside of your choux is perfectly baked.
50:07On the inside, there's a whole layer of doughy underbaked.
50:11Coconut choux buns are delicious.
50:13Your flavours are great, the choux is not so great.
50:16Okay.
50:25I think the stand is so elegant and it looks like baroque wrought iron.
50:31Let's have a look, shall we?
50:32So inside, we've got a little layer of pecan, praline,
50:36orange liquor, framousseline, the praline, cremousseline.
50:41I think the flavours are fantastic.
50:43The choux is okay, but that main orange mousseline running through it is just not right.
50:49It's too thick, but that one is absolutely perfect.
50:51The praline is nice, yeah.
51:04I think it looks amazing.
51:05I mean, the detail on there is incredible.
51:07That's a very clever idea.
51:09It's a passion fruit mousseline and a dark chocolate ganache.
51:14Well, that filling is just absolutely perfect.
51:17It's very, very strong passion fruit.
51:20I love it.
51:21I do think the choux is overbaked.
51:23Yeah.
51:23But because of that, it's managed to keep its rigidity as well.
51:27Yeah.
51:27Overall, I think you've done a great job of the design and the flavours are great.
51:39So, what happened with the base?
51:43My first batch went, it just shattered.
51:47It was always going to be a little bit tricky with essentially sugar.
51:51So, my peri-breast is date caramel, i.e. pecan, mousseline, mousseline,
52:00and it's toffee with pecans and chocolate.
52:02The bake on that ring is very good.
52:05Really?
52:05I'm not getting a punch from the flavour.
52:07I like the flavour.
52:09I do think the mousseline is a little too soft.
52:13Right, yeah.
52:25I love the simplicity of this.
52:27Yeah.
52:28Because you're celebrating what's on the top and actually what is on the top
52:31is one of the best looking peri-breasts in here.
52:35Yeah, beautiful.
52:37So, now it just has to taste great.
52:41The peri-breast has a lemon creme mousseline,
52:44a lemon and thyme curd and topped with an Italian meringue.
52:55It tastes absolutely divine.
52:57The filling is very lemony and sharp.
53:00Of course, the meringue whirls on top are very sweet.
53:03Combination is lovely.
53:05I think the biscuits look great.
53:06Can I?
53:10Lovely.
53:11Well done.
53:12Shoe is delicious, filling's delicious.
53:14Love the piping on the top.
53:15I think you've done a great job.
53:16Well done.
53:18Thank you, Jill.
53:21I'm pleased with the show but using toffee wasn't the best of ideas.
53:26I don't know what to do.
53:27Can't bribe them anymore.
53:28I've run out of money.
53:30I felt I was kind of precariously placed pre-show stopper
53:34and now there's a chance that you kind of could have clawed it all the way back.
53:38I didn't get the handshake and the signature but I've got a pole clap.
53:41I feel pretty safe.
53:42I don't take it for granted anymore.
53:44I remember at the start I was like, oh, I didn't get a star big.
53:49Now I'm like, I just want to stay.
53:57Well, it looked to me that you two thoroughly enjoyed those showstoppers.
54:01I loved this challenge and I thought they did really, really well.
54:05For me, Jill, I rated her one of the top ones in the showstopper today
54:09and obviously she was, for me, the top one in the signature.
54:12Although she came last in the technical, for me she's dominated two of the three
54:17and that naturally puts her in line for star baker.
54:20And what is so interesting is Shamaya,
54:23who last week was so close to going home, is now in line for star baker.
54:27Isn't that wonderful?
54:28I mean, that's the glory of bake-off.
54:31It looked incredible.
54:32As always, her flavours were fantastic.
54:34Let's talk about Andy because when it came to you, it was incomplete.
54:38It's a bad design and you could actually say the same about Ileane
54:42because she couldn't actually bring us with the Paris Brest on the top.
54:45Both the people whose stands fell apart,
54:48Ileane and Andy are both in line for going home, yeah.
54:52All I'm going to say, guys, is I'm so glad that none of us
54:56were laughing at the word Brest throughout the whole of that.
55:02What on bakers?
55:06He survived pastry week and I've got the great job this week
55:11of announcing which one of you will be star baker.
55:15And the person who's star baker this week is...
55:24Jill.
55:31Well done.
55:34Now, unfortunately, I've got the terrible job of announcing
55:37who's going to be leaving the tent today.
55:39So, the baker leaving the tent today is...
55:50Andy.
55:57How's it all been, mate?
55:58All right.
55:59Hello, Willy.
56:00Just sad, you know.
56:02I've had such a fantastic time.
56:05I've had so many laughs, but that's the standard.
56:09Come to mama.
56:11Come to mama.
56:13Say la vie.
56:15So proud of you.
56:17Are you proud of yourself?
56:19You should be.
56:20Oh, it's so sad to see Andy go.
56:22I mean, I adore the guy, but he just didn't have a good week.
56:27Well done, Jill.
56:29Jill's always remained in a very safe position until the last few weeks,
56:33and today she sort of stepped out from the pack,
56:36and I expect better things from her going forward.
56:42I'm going to have to phone Steve.
56:44Hello.
56:45Star baker!
56:50Absolute legend.
56:54Oh, I'm so proud of you.
56:57Giddy.
56:59Giddy kipper, as my mother would say right now.
57:03Next week, it's autumn time in the tent.
57:06That's how we gonna do it.
57:08I don't even know what to say.
57:09With a warming signature.
57:11So steamy.
57:12An obscure technical.
57:14Do people like this, Jill?
57:15Yes, the people do like this, Dylan.
57:17And a stunning showstopper.
57:18One hell of a baker.
57:21We'll have them all fearing the fall.
57:25Oh, good God.
57:26Are you okay?
57:28Are you a star baker in the making?
57:30If you'd like to apply for the next series of Bake Off,
57:33visit channel4.com forward slash take part.