Aus Off S08E03
Aus Off S08E03
Category
🦄
CreativityTranscript
00:00You
00:13Last time you've got a little bit off-road
00:16Yeah, bread had our bakers in a twist
00:18I'd never say no to a twist, but Jason proved himself
00:22All of that you should be really proud of yourself and came out bread winner, but we said goodbye
00:28We've got different interpretations of what a breadstick is to Vicky
00:35This week it's back to basics week. I just usually puff up a bit more back to basics
00:41It's a little bit trickier than you think and our ten remaining bakers put their signature spin on a classic
00:48Do you say scone or scone scone while blind baking gets new meaning in the technical?
00:54I'm not giving them a method today
00:58And they go sky-high with pies in the showstopper
01:02Wow
01:25So back to basics
01:28scones
01:30puddings
01:31Pies my favorite
01:38I'm so basic. So this is my week
01:46Good morning bakers as
01:48You can see I'm here all on my own today
01:51Unfortunately Cal is not well this week
01:54We're going back to basics
01:56Which means you're going to be living in a tent telling time via the Sun and you can only eat what you can catch with
02:01your own teeth
02:04Today Rachel and Darren would like you to make your signature scones
02:10They can be sweet or savory. You must make nine identical scones and they should be served with a filling or topping of your choice
02:18Judges any tips the perfect scone should have a golden exterior and a nice and fluffy interior
02:27Be bold with the flavors you choose. I want something. I haven't tasted before
02:32Bakers you have one hour and 45 minutes to bake your signature scones judges want to help me out on your marks get set
02:48Scones are simple to me, but there's certain steps in there that if you get wrong things can go south
03:00I'm grating some cold butter into my dry ingredients
03:03Just makes it easy to rub the butter in the flour if you had warm butter
03:08Your scones will look like this in the oven
03:13Now deflate
03:15Today I'm making the binka inspired scones the binka is a traditional Filipino coconut rice cake
03:23Arvin will put a twist on the traditional Filipino delicacy with a punchy lime yuzu curd and rum mascarpone cream
03:31For the scone mix I'm using plain flour, but I'm adding desiccated coconut to get that coconut flavor
03:37I
03:44Love how you handling your dough there you got be fragile with this haven't you it's a fine balance because if you don't work it
03:50Enough it can sort of all fall apart in the oven so if you overwork it
03:54Then it's gonna be a bit tough in the middle. Yeah
03:58Adrian's taking us on holidays packing sweet pineapple and rosemary into his Hawaiian inspired scones a
04:05Savory soy sauce caramel will be topped with a salty bacon crumb. Oh my gosh
04:10You are packing in the flavor rosemary pineapple and bacon crumb
04:15I mean you're taking it to the next level now, so I'm gonna be really interested to see how you can balance all of these flavors
04:24So do you say scone or scone scone scone Rachel says scone Rachel says things differently Rachel thinks differently
04:33Yeah, it's gone. I call it a scone
04:36Molly's gone scone scone scone Jaden scone scone. Yeah, we're team scone over here every time I
04:46Say you've got some pumpkin cooking away the one thing you have to watch out especially because you are boiling your pumpkin
04:53You will get a very wet mixture. Mmm. I didn't think about that
04:58Demi's pumpkin and ginger scones are spiced with a heartwarming mix of cinnamon and nutmeg
05:03The kick from the spices will be balanced with a sweet pear compote and chantilly cream. I
05:10Probably should have baked my pumpkin
05:12Anyway, it's how I've always made it. So I'm gonna stick to my guns
05:16My grandma makes a really good sticky date pudding
05:19And I thought that that would translate well into a scone because that's also quite a classic bake
05:24Molly's sweet tribute to her grandma's recipe will be made richer with a decadent banana caramel sauce and
05:31Chantilly cream. I'm all for the sweet sweet sweet. I think we should get you as a judge. That's just perfect
05:38I would love that. Excuse me. I
05:42Really wanted to combine the traditional Australian English and French cuisines together peach melba is a French dessert made for an Australian
05:50in England
05:52Ryan's rolling out the red carpet serving his peach melba scones with a vanilla whipped cream peach jam and
05:59raspberry curd
06:01Girls because the tricky to do raspberries can be a little bit muted in flavor and color. I put it on everything
06:07It's one of my faves. I hope you like it as well. Thank you. So like it
06:11You
06:19Bakers you are halfway through your bakes halfway
06:25When you're putting scones you have to be really careful not to twist if you twist it
06:30You can cause the scone to rise on evenly so tucked it from the grandma
06:37While he's cutting scones the traditional way
06:39Elliot's maple pecan scones will be anything but a sweet strawberry compote will be complemented by a salty surprise
06:48What's happening here? I've mixed this recipe up. So I've used some muscovado sugar to give it some depth
06:54I've used some whole wheat flour as well and
06:57some bacon on the top
07:00Somewhat bacon on the top
07:06My
07:11Scones are just resting in the fridge. So I'll leave them in there for about 15 minutes
07:16I'm doing a ginger scone. I'm using quite a few different types of ginger black candy ginger
07:21Also ginger powder also grated fresh ginger as well
07:26Jason will complement the kick from all that ginger with a sweet vanilla chantilly cream and tangy passion fruit curd
07:33The curds nice and thick
07:36So this is just gonna smooth it out
07:43I am making law based utility which in English is blueberry jam
07:49No matter the language Melissa's making a classic the blueberry jam will cut through the lemon flavored scones
07:56This is based off of my memories of tasting blueberry jam for the first time in high school in Norway
08:01Every time we come here we learn something new about you
08:04Yeah, I've been around the world quite a fair bit. So high school in Norway uni in the u.s. Now I live in Australia
08:09This is a very spy backstory. I had to change my identities every single time
08:20This takes a lot of whiskey and yes, I do feel the burn on my arm right now. I
08:30Went to a lavender farm once in Tasmania and I had the best scone
08:34And I love acai bowl after a run on a Sunday morning
08:37Purple acai powder will give color to the zesty lemon curd on top of Lorena's lavender scones sweetened by a mascarpone cream
08:46I'm about halfway and my curd it smells really good
08:52I'm making my
08:54Version of a Queensland rainforest plum scone everything in Australia is named as it looks
09:00This is a gum tree that smells like strawberries
09:03Strawberry gum a sweet strawberry gum syrup and a lemon myrtle whipped cream will offset the Davidson plum in the scones
09:13Davidson plums quite tart, but when you bring the tartness down of the Davidson plum, it does reveal a very unique and really delicious flavor
09:22It is my lucky whisk
09:26This is the soy sauce caramel smells so good
09:33Got half an hour left bakers. Is that it? Yeah, you told me time calls are hard. That is so
09:40It's really
09:45I'm just giving them a bit of an egg wash. So they have a lovely shine
10:04I'm ready. I'm so happy with them
10:10They're not perfect, hopefully they taste
10:20The cream melting five minutes remaining bakers five minutes remaining
10:33Oh
10:35My gosh, here we go bakers
10:40ten nine eight
10:43seven six five four three
10:49two one
10:56Thank you, well done run
10:58Oh, yeah, this is basic for Darren and Rachel not basic for me
11:12Well, they remind me of a cream tea in England
11:19Molly I love that caramel. You've got a wonderful date aroma in your scones and the texture is fantastic
11:29I
11:32Lia looks really fancy. I
11:38Was questioning the bacon, but I think it really adds to it
11:42It's certainly a unique take on a classic
11:45I think one thing which would have been easier is if you'd incorporated bacon into the scone
11:51But otherwise, I mean you've really nailed it in terms of texture and the flavor
11:58What you've done here, it's really pretty I
12:04Love that flavor. It's bold but then it's kind of a lovely ride afterwards
12:09I really love the vibrancy and sourness of that Davidson plums delicious
12:16It's very purple
12:19I
12:23Feel curd is so smooth that lovely lemon really shines
12:27But I think the color kind of tricks my brain when it's really tangy in a lemon
12:31And then I've kind of got this other color going on, but I wouldn't have bothered doing that
12:37I'd love the fact that you haven't done round scones. You've done your own shape
12:43The crumb on that scone
12:47So soft and tender you've nailed the combination of flavors, I think it's just one too many
12:54I would have ditched the rosemary. I don't think you need it
12:56The pineapple is so sweet and chunky and that caramel. It's just awesome
13:03I just so desperately would like to see
13:08Oh
13:14You've got some really nice spice balance and those little chewy bits of ginger inside a fantastic
13:21But you used pumpkin puree and that has had effect on your scone. It is dense
13:28They look a little bit on the shore side
13:30But I do like the shiny glaze on top and I can see that candy ginger
13:35So you've got that ginger fire in there and the passion fruit, which is so kind of aromatic
13:42Really smart thinking with the combination of flavors. It is a little bit dry, but overall
13:49I think you've done a great job. Thank you so much
13:53It's very simple but very elegant at the same time
13:56Melissa really nice texture on that scone
13:58The flavor in your scones. Oh the blueberry with the lemon. The lemon is so bright. Thank you
14:07Love that you've got all of these big pieces of dried peach inside
14:13The scones just a little dry, but you have a nice texture
14:16The raspberry curd is really nice and smooth, but the flavors just a little bit muted for me
14:26I love that you always bring in your flavors from the Philippines to us
14:35How do you feel Darren do you like it?
14:40You've got your I love it so much I can't talk face I
14:45Love those and in combination with that very light mascarpone chantilly cream
14:50They're perfect might just walk off with that meet me too. Well, then come on guys
14:57Thank you so much. Thank you
15:00I'm very happy that I was able to represent the Filipino flavors and put my own spin on what a classics coin
15:08Can be I could have added a little bit extra raspberry into the curd, but I put you something that I'm quite proud of
15:21You
15:29Bakers it's technical challenge time
15:33Today's technical bake has been designed by the man who holds the world record for cutest backflip ever Darren purchase
15:42Darren any advice for our bakers don't get in a scramble and
15:48Little wobble
15:51Okay judges, it's time for you both to head off. Good luck. Good luck guys
15:58Now that they're gone I can share with you, but Darren would like you to make his chocolate tart
16:04Darren's tart has a smooth shiny chocolate filling is decorated with berries and edible flowers all tucked inside a sweet shortcrust pastry base
16:14Coincidentally sweet shortcrust pastry base is also what I call Rachel, but only in private
16:21Bakers you have two and a half hours to make Darren's chocolate tart on your marks get set bake
16:31Okay, I have made lots of chocolate crystal tarts, I'm actually quite excited
16:51And the method is four words make Darren's chocolate tart and that's instructions for today
16:58Thanks, Dazza
17:00It's gonna keep us myself hashtag. What would Dazza do?
17:09This is my chocolate tart Wow look at that
17:13It's so beautiful every baker should have a pastry tart in their repertoire
17:18Do you know what that's why I'm not giving them a method today
17:22There's only a couple of components here your tart shell
17:25it has to be thin and cooked to golden brown and the filling needs to be silky smooth I
17:34Can't wait to try it. Okay
17:38Wow that chocolate is so
17:41Smooth the trick is always to get that consistency in the chocolate cream
17:46So we're looking for that little jiggle that little wobble while the tart is in the oven
17:50That's the time to take it out if you overcook it of course
17:55You're gonna have a granular texture from the eggs, and then you get that wonderful crunch of the pastry
18:01It's nice and crispy all the way through we haven't got some thick bits and then some thin bits
18:05So there's a real fine line, and I'm really interested to see which Baker knows where that line is I
18:12I
18:15Need to get the shortcrust pastry made first
18:17And I need to get it straight in the fridge because that needs resting for half an hour
18:24That can hang out in the fridge
18:29I usually follow recipes to the letter, so it's definitely out of my comfort zone with no recipe
18:35I see that you've added some steps
18:38Yes, I always need steps, I love that you have done this this is fantastic
18:44You should present this with the time. You know what exactly I'll be like Darren. Here's how you actually make it
18:54Okay, it's ready
18:59It feels like a nice pastry
19:01So hopefully I've made it correctly you still want to be able to put a filling in with it
19:06So it's quite thin, but not too thin that it'll break 12 to 13 mil for me personally
19:20Usually when I'm blind baking
19:22Shortcrust I do like 10 to 15 minutes with the beads, but I think you have to bake it again with the custard
19:29So I'm gonna slightly under bake my crust so that it doesn't overcook when I then put the custard in
19:36Now we're gonna go in for 10 minutes
19:43Bakers you have how far I lower myself into a bathtub before I realize the water is definitely too hot get out of there
19:51Halfway you are halfway through your bait
19:55With their tart shells blind baking focus turns to making the chocolate filling
20:02The filling it's like a custard I
20:05Have heated up the
20:08Cream and the milk and egg mixture to like not boiling but like quite warm and we continue whisking
20:15So I do not make
20:18scrambled eggs
20:20Oh
20:31Check that out yeah, I'm just gonna leave that to the side. I'm pretty happy with that to be honest I
20:37Just strained it that just makes sure that there was a nice smooth consistency
20:42whoops I
20:44Did it too low, but that's fine. I'm just gonna turn it up a little bit
20:47It's just gonna wait for that to turn and then I really need to get going half an hour to go bakers half an hour
20:54to go
20:56So scared I'm gonna drop it
21:01I'm just gonna go for it
21:03Give it a little peepee peepee pee. I think it looks pretty good, and it will have more time in the oven with the custard
21:09in it anyway
21:11Oh
21:16Sexy speak to me chocolate tart with no recipe let's talk
21:27I'm trying to well a get all of the air bubbles out and they
21:31Make the top nice and shiny so I don't want any of those swoopy bits. I'm going in the oven
21:42I think I'm gonna bake it for maybe 15 minutes
21:49Because we're baking it in its shell as opposed to pre baking it and then pouring it in
21:53I think that will give us that wobble that Darren was hinting towards
21:57Darren totally meant that we need to be dancing the wobble
22:00What's for baking this okay? I'll keep all of my wobbling to my tarts thing okay cool fine
22:06I
22:11Think is you have one
22:14Quarter of an hour to go one quarter of an hour to go
22:18You liked that right all good. No. It's just really close to get it cooked in time
22:24Took too long just uh I
22:29Think it's almost there what was good
22:32It's coming now
22:35Quite happy with that, okay, this is the part where we decide if I have tart or not
22:47I'm just reading the one bit in the recipe
22:52Mixed berries and edible flowers placed across one quarter of the tart in a new crescent moon shape
22:59Where do I want to put strawberries?
23:03Baker's five minutes remaining
23:06Okay
23:09Okay perfect. Oh, yeah, that's done in
23:16All right Jason come on come on come on
23:19Ten nine eight seven six five four three two one
23:42Please bring your chocolate tarts up to the table
23:50Oh
23:58Bakers
24:02How'd you like the recipe
24:07Okay first one here
24:10Looks pretty good. The chocolate tart mix has gone right to the top. It looks beautiful
24:19That
24:22Chocolate filling it's really well made
24:24Unfortunately, there's not enough of it and that's because the tart base is just a little bit thick
24:29But otherwise it tastes delicious and there's beautiful decoration
24:33Let's try the second one
24:36I'm just looking there. The pastry is a little bit raw underneath here
24:41The
24:48Chocolate filling has that lovely rich chocolate flavor, but it's slightly set, you know, it's a bit thicker
24:55We were missing the wobble. Oh
24:59My goodness the shine on this
25:03That chocolate filling it's sensational it's been cooked to perfection
25:09Really nice and smooth, but the base is a little bit thicker than I would have done it myself
25:17Baker's done a good job with the golden color on the top case
25:24Great flavor on that chocolate filling number five
25:32With the chocolate cream, it's overcooked which has given it just a texture in my mouth
25:37Which I don't quite like when I made my first chocolate tart, I did something similar to this and I had a recipe
25:45Number six
25:49I'm feeling a nice crispy crunch from the edge of that tart shell there
25:57Decadent chocolate really great flavor. It's nice and dense. It's nice and rich
26:03Wow, look at that shine
26:06The pastry is nice and thin
26:13That is so smooth
26:16Unbelievably silky really melts in your mouth. Yeah, this is fantastic
26:20And get that crunch on the outside and I've got a really smooth decadent chocolate tart there
26:26on to number eight
26:31The pastry has a golden color seems to be perfect on the outside
26:36a
26:38Great chocolate flavor in that chocolate filling probably a couple of minutes too far in the oven
26:45So the Baker here has done a good job with getting that color on the edge of the pastry case here
26:51The pastry base itself is quite thick
26:57Because the pastry stick the Baker couldn't get enough chocolate cream in there
27:01It has gone quite hard on to the last one number ten
27:04I think out of all of the pastry cases today. It is really thin on the edge
27:16That chocolate cream is fantastic. It's really well done. It's not perfect. Maybe one minute over
27:24The judges will now rank the Bakes from 10th place to first
27:31In 10th position
27:33Who's is this?
27:36Melissa. Can I have the recipe now?
27:42Unfortunately the filling had a little bit of graininess in it. In ninth position, who's is this?
27:48Jaden. The pastry was just a little bit too thick. In eighth place
27:53Jason. In seventh place, Demi. In sixth position, Lorena. In
27:59Fifth position, Molly. In fourth place,
28:03Ryan. In third place,
28:06Elliot. In second place
28:10Who's is this? Arvind. Well done. Which of course means in first place
28:23Thank you
28:25Almost the perfect chocolate tart. Well done. I'd say thank you for a great recipe, but there was none
28:32Thanks for a great list of ingredients
28:36This technical was so tricky without a method and I nailed it. So proud
28:42This was completely out of my comfort zone. No recipe. Yikes
28:55Bakers
29:00Welcome to your back to basics showstopper
29:03Today, you'll be taking a classic bake and upscaling it into a spectacular work of art
29:10Rachel and Darren would like you to make a pie scraper
29:14They actually wanted a real skyscraper
29:16But the council rejected it because Darren wanted a 17-foot story billboard of his face down one side
29:26A pie scraper is a vertical gravity-defying stacked pie or pies
29:31Your pies can have a sweet or savory filling and should reach a height of at least 25 centimeters, which is about
29:39that high on Rachel
29:44Bakers you have four and a half hours to create your pie scrapers. On your marks, get set, bake!
29:55Big ball for a big bake
29:59Never have I ever stacked pies. Pies are meant to be very like
30:04Chuck them together, eat them with a scoop of ice cream, but not today
30:10So they've had a good grounding in back to basics week so far
30:13Who do you think's gonna do well today? Well, look Arvind did these
30:17Beautiful scones in a signature bake. The texture of the scone was just delightful. And then there's Adrian
30:24When I'm doing this large of a batch, sometimes we'll get a little full and sometimes we just need a little encouragement to stay
30:30within our means
30:32Came first in the technical and that's his second first. So he's really flying
30:38Elliot, what do you reckon they're talking about?
30:40I think they're talking about when Darren was a kid. He was a really good kid. He was a really good kid
30:46I think they're talking about when Darren was a boy soprano
30:50He still is, isn't he? Apparently
30:53Who's not doing so well?
30:56Jaden. In the signature, his scones, they were a sight and flavour combo, but they didn't have the right texture
31:02Then there's Melissa. In the technical, she came last. For her to do really well in this
31:07She's gonna have to use her baking instincts and creativity
31:11It's quite important for me today to put on a good showstopper, so I've set myself a bit of a flavour challenge
31:20My dough's looking really good. So I'm just rolling it to get it nice and thin
31:28I'll join you. Yeah, good
31:32We could start like a band. A percussion band
31:35A band
31:40Melissa, what's that? That's so green. So I am making a green pie crust, which is made green by matcha powder
31:48Melissa's pie scraper will depict the ancient great Zimbabwe ruins
31:52Two chocolate and salted caramel pecan pies with a green matcha crust will create a mountain topped with the sweet crust ruin
32:00The experiment here is combining a salted caramel to try and clutch through the sweetness of the pecan pie itself
32:06Because pecan pie tends to be very sweet
32:09It's a very classic American dessert and I've realised the Australian palate is not as sweet as the American palate
32:15For sure. Melissa, do you think it's true that Aussies aren't as sweet as Americans?
32:19Because I've told you so many times you look amazing in the morning
32:22I
32:26Had a teacher
32:28And I think it must have been year eight
32:30She looked me dead in the eyes and said you will never be a pastry chef because your hands are too hot
32:36And look at me now
32:38Adrian's building a campfire made of four stacked apple pies
32:42Choux bun rocks and chocolate logs topped with orange swiss meringue flames
32:48The orange kind of makes it feel a bit festive and christmasy as well. So I don't know it's just it's so nice
32:56Funny
32:58Do you need a hand? Yes, please. It's a bit greasy by now
33:02Yeah, thank you. Um today i'm going to make a pie scraper in honor of my papa. Oh wonderful
33:10Lorena's making a carousel from two mixed berry and mango pies
33:14It will be decorated with a lattice top and prancing unicorns
33:18When I was younger, my papa made my mum a full carousel that span around. I just gotta hope it stays up
33:24You have to make sure the structure is very strong because Darren loves a carousel. He's gonna get on it. He gets very excited
33:37Let's go
33:40Okay, let's go for 20
33:45Okay
33:47Now start on this
33:50I'm poaching my pears whole instead of
33:54In in pieces because if you cut them and poach them you might end up with very mushy pears
34:00The poached pears will top two almond sweet crust pies filled with frangipane and cream cheese
34:06It will portray the filipino custom of bayanihan
34:10Bayanihan is the community helping each other
34:13traditionally, it is illustrated by
34:17People gathering to help a family move house. So they are literally
34:21Lifting the house
34:23From the original location to the next location. So is your design, uh a house being lifted by people
34:30Yes, that's amazing
34:33I think this will resonate for Darren because every morning we all have to lift him
34:37And carry him to the shed he won't walk all the bakers will pitch in just ring a bell we'll all come up
34:52Oh yummy check that out
34:54We have bar cuts where we come from
34:56So we have platforms that keep us dry during the wet season and then traditionally we'd sit under there and we'd share our food together
35:03Jaden's bark hut will be made of three yellow peach and kwandong pies
35:08Short crust totem poles will hold up the hut
35:12I'm, really focusing on having a really cooked filling because I really don't want this fly scraper to fall apart on me
35:23Bakers you are halfway through your bakes. Do you have two hours and 15 minutes to go? Okay, this should be okay
35:31There's so many beads in there
35:35We have pie
35:38Oh, no
35:42My dough is like raw, I don't think my power's working
35:48It's always my biggest nightmare i'm not giving up elliot, can I use your oven? Yeah, you can. Okay. I got this
35:55So
35:58Thanks
36:01I'm using hot water crust pastry today because it holds in the filling of any pie
36:06So when the pork's cooking it's like letting out its juices making that pastry super super delicious
36:13Elliot will make four square gala pies consisting of pork and eggs
36:18His central station will be complete with arched entryways and clocks
36:23Central station of sydney is one of the first places I arrived to when I came to australia
36:29I'm, sure darren and rachel growing up in england will have had a fair share of pork pies
36:33So it'll be interesting to see what they think of it
36:44It's looking good the curd looks really smooth and I think that pastry is nice and thin and fairly golden
36:52A zesty blood orange curd and raspberry coulis will fill molly's pie scraper, which is a pot of gold at the end of a rainbow
37:01Because the curd has a lot of egg in it. Then when I bake it, it'll kind of set like a bit of a custard
37:07hopefully
37:13How are you going
37:15It smells like christmas. Oh
37:17It does smell like christmas. I can smell family fights
37:21People arriving late sibling rivalry. Oh, no, but that actually that's more accurate for me
37:30Ryan's christmas tree will have three layers of fruit mince pies topped with a pecan flavored shortcrust tree
37:38My feeling's looking great. It's nice and caramel. So we've got some butter and some brown sugar in there together in a gooey goodness
37:44Yes
37:48Yum jason that smells so good. Thanks. You're like it's about time
37:56Two indian chicken curry pies will create jason's lotus pond pie scraper
38:01The filling gets a kick from fresh ginger curry leaves and chili
38:07My granddad was in world war ii. He was stationed in india
38:11And that's where he met my grandma
38:14They fell in love and moved to australia, so I decided to show her some love and do an indian pie
38:25Going in
38:34You have an hour left you have an hour left you have an hour left
38:38Whoa
38:40I've got to start on my decorations. I am pushing it
38:45Demi's pie will tell the story of the three little pigs one for each of her tiered pork pies
38:52That's kind of linking to my teaching in the early childhood
38:57And the feeling yeah, that's right. That's right the story. Where's the wolf?
39:01It'll be there. Do we have to dress up as wolves?
39:03Oh
39:13I'm just gonna get some glue to stick the decorations on
39:17This is going to be my rocks my coal
39:21They're going to surround the campfire
39:23So
39:32Fine bake done
39:33um
39:34I am feeling
39:36A little bit edgy about the time
39:39I don't yet have a pie
39:41Now i'm just gonna catch up and feel confident
39:46Bakers half an hour remaining
39:50Oh delish
39:53So
39:58That's perfect
40:01I have to get this in the oven
40:06That'll help that's okay
40:12Bakers you have 10 minutes remaining
40:16Let's get those pies stacked and away we go
40:23So
40:31We can do this totally fine five minutes remaining bakers five minutes remaining
40:40Making my swiss meringue. I sort of wanted to wait towards the end so it had as much volume as possible
40:45um, however
40:47This is very close to the end
40:53This is 37 centimeters high
41:03Why am I doing this to myself
41:10Are you gonna help with anything? Yeah, that'd be great one minute to go bakers
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41:36Hands off your pies scrapers and well done
41:41Wow
41:44No one breathed at all
41:53Congratulations
42:02Congratulations bakers on your gravity defying pie scrapers
42:06So
42:18Hey molly, hi
42:19I love how you created this really dynamic construction. You really feel like the gold is coming out over the rainbow
42:27So
42:32I always find blood orange quite a hard
42:35Flavor to get really vibrant but in combination with the raspberry it works really well
42:41You manage to keep that kind of tang you want
42:44And I think it's a real credit to you that this is actually standing up and it's not going anywhere at all because the filling
42:50Is soft it's probably too soft, but it's really delicious and you've presented us something that is fun
42:56And it's so creative. Thank you
43:00Jason this looks amazing. I love how you've recreated the lotus pond. You've got beautiful color. Thank you
43:15I might have to do the eyes as well
43:19I can't do your eyes darren
43:21But I wish I could that filling oh my goodness
43:25It's really juicy and the flavor you've created so aromatic, but it's not too spicy
43:31Pastry wise it's baked nice and golden brown. So it's really crispy
43:37I think your grandma would be so proud of you. It's so divine. Thank you
43:43Arvin this is joyful mate. It really is
43:46The construction I mean you have used a sweet cross pastry and sweet cross pastry is
43:54Notoriously difficult to handle
43:57Look at that your pastry frangipane cream cheese filling and the pear on top
44:09That is delicious that pastry it's got such a great color the flavor coming through is really great
44:16The pears for me were perfect
44:18I like that. They have a little bite to it. I am moving soon
44:22So if these people just want to give me their number it'd be very helpful
44:28It's not really a vertical pie because it's been held up by some dowels, but it's pretty fancy tart work
44:36So
44:40The flavors of the filling are really beautiful, but I think it's missing a bit of like syrupyness
44:47I love your tart shell. It's nice and tender
44:49It's not too tough just a few small tweaks and this would be absolutely fantastic. The smell is really
44:57Delicious that's very intoxicating
44:59It does look a little bit messy in places some of that pastry on the edge there has been overcooked
45:12The caramel has this beautiful glossy shine
45:15And it is super buttery in your mouth the combination of the dark chocolate the matcha and the pecan
45:20It's a little bit bitter. It just doesn't quite work for me
45:24Adrian you just blow me away with your creativity. It's really quite impressive. Thank you
45:31Let's taste
45:41You've done apple pie
45:43Amped the flavor is fantastic. I get all of that apple. It's so fantastic
45:49The flavor is fantastic. I get all of that apple. It's so fabulous. I mean the pastry
45:56Crumbles in your mouth. It's got that lovely buttery flakiness you want from a pie pastry
46:02I just absolutely love this. Thank you
46:07I definitely get the three little piggies story here and the colors with the decoration it is you
46:19That filling is delicious
46:22Really great amount of seasoning your pastry apart from the little burnt edges is spot-on. Thanks
46:29It is very festive. It's so colorful. It's so fun, but I think you've kind of got pies on a cake stand
46:36which is just
46:38Not really in the spirit of the brief
46:46Ho ho ho
46:49Yeah
46:52That's the taste of christmas you've managed to capture all those
46:56Spices the filling itself still has that lovely juiciness to it
47:01But I think you need to just start thinking about what the brief is and how you can really step it up
47:09Marina, we heard that you had a electrical fault and therefore lost a lot of time
47:14But you have done an excellent job the horses are there like in a carousel and the filling looks really inviting
47:25You have made a very jammy filling you can see here look it's super glossy
47:30Thanks the pastry in some places. It's a little bit rough a little bit of an uneven bake, especially on certain sides
47:38I think the oven was just a little bit too hot
47:40But I think you've done a really good job in getting something up. Thank you
47:43Marina, I don't know if this helps at all, but I have to tell people I had an electrical fault
47:50So, uh
47:51I'm, very impressed. Well done. Thank you
47:55Wow, this looks fantastic
47:57I love the detail that you've got on the clock there
48:01I am just in awe of how well this is standing up. Let's see that egg. Mm-hmm
48:07Mm-hmm
48:12Wow, look at that. It's fantastic
48:21That is smashing
48:23Good texture in the pork. It's a lovely level of moisture in there
48:28Uh, the egg slightly overcooked, but these are really small details
48:33The pastry you've got that crunch on the outside, but it's still tender and that flakiness you want well done
48:40Thank you so much
48:46Who wants tea please? Thank you
48:50Back to basics week. How do you think it went?
48:53I think we really got to see the baker's level of technical skill
48:59Yeah, we did with a
49:01Basic you just have to get it spot on. Yeah, and you know, nothing is truer than a scone
49:07You know, that's one of the most basic things there is
49:10How do you think the showstopper went who performed well? I mean, are they?
49:15He really gets flavors his bakes. I think they taste better because they've all got a story behind them
49:23And adrian with his campfire
49:26I mean how creative so creative with that beautiful apple cinnamon orange and ginger filling it was absolutely delicious
49:33Who are some of the bakers we're worried about?
49:35Well, melissa is one. She came
49:38Last in the technical. I mean her showstopper was slightly burnt the flavors that match her
49:45Pecan chocolate
49:46I don't think it works. No this week. She struggled with some of those basics ryan as well
49:52He really needs to step it up what he did tonight just fell a little bit short
49:56If you don't keep up you're gonna get left behind
49:59You need to think smart. You need to think quick. I mean we saw that with lorena today. Yeah, she fought on our toes
50:07She kept on going
50:09You have to do that. Yeah, just unfortunately what she put up at the end
50:14It didn't look as good as some of the others. We've got a difficult decision to make. Yeah
50:22Well done bakers on an incredible week in the shed
50:30Tonight I have the wonderful job of delivering the great news of who is star baker this baker's creative
50:37Cheeky approach has taken them from strength to strength and there is nothing basic about their joyful presence in the shed
50:45this week's star baker is
50:48adrian
50:52Good job
50:55Bakers tonight we faced an interesting dilemma
51:00Fairness and an even playing field is really important to us
51:05Today because of an electrical fault lorena didn't have that opportunity
51:12So for that reason tonight none of you are going home
51:21Thank you
51:25Thank you
51:28In that same spirit of fairness it means that next week
51:33Two of you will be leaving us, but that's not tonight. Well done adrian
51:45I'm so excited. I just I can't believe it. I just cannot believe it
51:52Adrian's bake was on fire and that showstopper was fantastic. So creative and really delicious
52:04Well done
52:15You