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00:00Hey, Alison, it's Caramel Week.
00:01I know.
00:01I love caramel so much.
00:03In fact, I've written a little poem about caramel.
00:06It's quite a serious, steep poem.
00:08So I'm going to need to get into a special kind of place.
00:11OK, before you get into that place.
00:13I'm already in.
00:14Oh, can you come back out of that place?
00:16I'm going to give you a massive spoonful of thick caramel.
00:20You sure?
00:21It looks quite gloopy.
00:22Go for it.
00:23It's a family favorite.
00:24Mm.
00:25Mm.
00:25It's good.
00:26Caramel!
00:29It's that kind of caramel.
00:31Oh, this is so moving.
00:33It's beautiful.
00:34Caramel.
00:35It's going to push down.
00:36I think what Noel's trying to say
00:38is, welcome to the great British baker.
00:42It's quite thick, isn't it?
00:44Last time, the bakers battled bread.
00:48Woo!
00:48Go, Andy, go!
00:49Go, Andy, go!
00:50And while Dylan's signature.
00:52My goodness.
00:52I haven't been surprised by a flavor for a long time.
00:56And Showstopper proved he was a worthy star baker.
00:59Oh, I hate bread.
01:01John's week.
01:02Oh, dear.
01:03Went from bad to worse.
01:04My bagels aren't rising.
01:06Could I have a minute?
01:07Yeah.
01:08And he became the latest baker.
01:09Oh, John.
01:10To leave the competition.
01:12It was expected.
01:14This time, the bakers must conquer caramel.
01:19Caramel is my bravery.
01:21In a biscuit-based signature.
01:23Just can't get them out.
01:24A tart tatin technical.
01:26I don't know what I'm doing, to be quite honest.
01:28No, it's a hard one, Andy.
01:29And introduce a moose in a sticky Showstopper.
01:32Give me a hug.
01:32It's all right.
01:33It's all right.
01:34Who will have the sweet taste of success?
01:36You've come on leaps and bounds with your flavor.
01:39And who will come unstuck?
01:41Uh-oh.
01:54Oh, it's scary.
01:55It is funny.
01:56We're back.
01:57Caramel week this week.
01:58Caramel can go wrong so easily.
01:59It can split.
02:00It can burn.
02:01It can crystallize.
02:02We'll see after the end of the weekend
02:03whether I ever want to make caramel again.
02:04Game is on.
02:05Fight is on.
02:06And I'm ready.
02:07I'm ready.
02:24Hello, bakers.
02:25Welcome back to the tent.
02:27It's caramel week.
02:28For your caramel week signature, Paul and Prue
02:31would love you to bake a batch of caramel biscuits.
02:34Your caramel biscuits can take inspiration
02:36from a caramel classic, like the millionaire shortbread.
02:39Or in Dutch, a snoop waffle.
02:42I think it's a Stroopwafel.
02:43It's not named after Snoop Dogg.
02:45You need to make 12 delicious biscuits, either sandwiched
02:49or topped with set caramel.
02:51You have two and a half hours.
02:53On your marks.
02:53Get set.
02:54Bake.
02:57I love caramel biscuits.
02:59Don't make them very often.
03:01I don't really have caramel biscuits.
03:03I normally never have biscuits, really,
03:05unless I'm at my grandma's.
03:07It's caramel week, but obviously,
03:09incorporating caramel into a biscuit,
03:10they've got to choose their biscuit.
03:12We've got some mixed spice, some cinnamon, and some nutmeg
03:15that will go in a shortbread.
03:16It can be any kind of biscuit, but the dominant flavor
03:20must be caramel.
03:21Literally get everything ready, then we're
03:22on to the hot, molten sugar.
03:24So then the fun begins.
03:25You need to take caramel to its rich color,
03:28almost the color of my skin.
03:31The caramel must set, but not as hard as rock.
03:34And it mustn't flow out of the biscuit.
03:36If you can't pick it up, that's not a biscuit.
03:38That's more like a pudding.
03:39They need to be elegant and exquisite.
03:42There should be nothing clumsy about it.
03:46Morning, Christian.
03:47Good morning.
03:48Hello, hello.
03:48Christian, tell us all about your caramel biscuit.
03:51So I'm making stroopwafels.
03:53Stroopwafel?
03:54My own twist on a traditional stroopwafel.
03:56I am adding a layer of like a spicy nut
03:59praline in the middle as well.
04:01And the biscuit is going to be made in the waffle iron.
04:03Oh, wow.
04:04Within these waffles, Christian will
04:06be sandwiching his spicy nut praline
04:08with a caramel made with Dutch stroop.
04:11Stroop just means syrup, doesn't it?
04:13It basically is.
04:14Yeah.
04:14So a little taste of home for you today.
04:16Yeah.
04:16Let's hope I can nail it.
04:18Good luck, Christian.
04:19Thank you so much.
04:19Thanks, guys.
04:21Also doing a twist on a treat from their homeland.
04:24Inspiration is from home, from Slovakia,
04:25from children's time.
04:26Is Nelly.
04:27My father used to make me a caramel,
04:30chopped fresh walnuts and make it.
04:32And I just add a little bit chocolate biscuit to it
04:34and it's done.
04:36Putting her own spin on her dad's delicacy,
04:39Nelly will be encasing salted caramel inside chocolate
04:42and walnut biscuits.
04:44That's my biscuit dough.
04:45Do not touch, do not destroy.
04:47How dare you?
04:48I'm like a delicate cat.
04:50I'm not going to destroy anything.
04:51You know who might destroy this?
04:53Alison.
04:54She's like an enthusiastic Labrador.
04:57Just need to cool now.
04:59While their biscuit dough rests, there's
05:00no respite for the bakers.
05:02I'm just getting my lime cream together.
05:05As they need to work quickly to get all their elements
05:07cooled and set.
05:08That's my nuts.
05:10Or they risk caramel layers that won't hold their shape.
05:13I'm making a mango lime ganache.
05:16Sesame sablé biscuit.
05:18So hopefully the flavors all balance out nicely.
05:21It's not too sweet.
05:23Samaya is planning to counter the sweetness even further
05:26with a caramel flavored with hibiscus tea.
05:29Wow.
05:29My goodness.
05:30It has like a really acidic flavor.
05:32It's not like a sweet caramel.
05:34It's almost like a candy kind of.
05:35Yeah, I love the sound of this.
05:37I'm glad because I thought it is a bit of a random combination.
05:41Whichever additional flavors the bakers are adding.
05:44Raisin, cinnamon, your kind of aromatic spices
05:48work really well with it.
05:49It's crucial they compliment their caramel.
05:52I've gone for like a 54% cocoa just so it's
05:55just that happy sweet medium.
05:57So it's like a biscuit that you might find in a shop.
06:00Normally you'd get them in two fingers.
06:02But this is just going to be one finger.
06:03So it's like a chunky, just like me.
06:06I love the ideas.
06:07We all know it works.
06:08Hazelnut.
06:09You've got to get that finished looking good.
06:10Yeah.
06:12To successfully replicate his chosen chocolate bar,
06:14Andy will be hoping his chocolate balances perfectly
06:17with hazelnut, praline, and caramel.
06:20How are you?
06:20Not too bad, thank you, sir.
06:22Just one question.
06:22How on earth are you still here?
06:24I don't know.
06:24You were worried last week, weren't you?
06:26You think you could get in the final?
06:27Me and Eva.
06:29We'll go together.
06:29Yeah.
06:30What are you doing?
06:30I'm just trying to temper the chocolate.
06:32Willy Wonka town, aren't I?
06:33People call me a Willy Wonka.
06:34Do they?
06:35I think it's Wonka.
06:36I don't know.
06:36You're going out on that.
06:38I'm not going to take that.
06:41And it's not just Andy basing his bake on a chocolate classic.
06:44So my biscuits are based on my favorite chocolate and peanut
06:47bar.
06:48They were always my favorite growing up.
06:50I used to eat like five in a row.
06:52Georgie will be combining peanut butter, nougat,
06:55and shortbread with a chopped peanut caramel
06:57in an attempt to capture the flavor of a childhood favorite.
07:01They're moreish, though, aren't they?
07:02Yeah.
07:03Oh my gosh.
07:03They need to be moreish.
07:04Moreish, though, aren't they?
07:05Yeah.
07:05Oh my gosh.
07:06They need to get that level of peanut right.
07:08Because we know what they are.
07:10Yeah.
07:10But I'm feeling you've got this.
07:11Oh, I hope so, Alison.
07:12You have.
07:13You have.
07:13Let's get this in the fridge.
07:15As various elements are going into set.
07:18I prefer chocolate to temper in room temperature.
07:21But probably will have to go in the fridge.
07:23Various doughs are coming out for baking.
07:25You basically just put a little ball in.
07:27And then you bake it for about a minute.
07:29All going in the oven.
07:32So that's going in for 20 minutes at 180.
07:36Right, I need to get onto the caramel.
07:38That's the big element.
07:39Whether the bakers make a dry caramel or choose to add water.
07:43Some people are making wet.
07:44Some will be doing dry.
07:45This one is dry, but it's easier to burn because you've not
07:47got the water in there.
07:48They will need to display patience
07:50until the time is just right.
07:52Caramel is about bravery.
07:54If you stop it too early, you don't get the caramel flavor.
07:57Because as you heat it, it builds different compounds.
08:00But if you take it too far, then you burn it.
08:02And any stirring or whisking can cause it to crystallize.
08:05Which means starting all over again.
08:07You do definitely have to watch it.
08:09Like, because it's starting to bubble now.
08:11But not all the sugar has dissolved.
08:13So allowing it to reach the perfect color.
08:15It's holding your nerve to get it to that stage.
08:18Because it can quite easily, within 30 seconds, burn.
08:21Is the only way to achieve the distinctive flavor.
08:24Normally, you rely on color.
08:25But obviously, because my caramel is bright pink,
08:27I have to take the temperature.
08:28So I find 120 is good because I want
08:30the hibiscus to come through.
08:32And it's not just Samaya adding ambitious flavors.
08:35I'm making the pineapple caramel.
08:36As reigning star baker, Dylan, is giving his a citrus kick.
08:41I've got this really fancy pineapple juice.
08:43Like on the back, it says, enjoy a moment to savor my creation.
08:47So I trust that.
08:49Sounds pretty good.
08:49Dylan's pineapple caramel will sit inside an oat biscuit
08:52casing, which will be topped with lime cream and a tuile
08:56in an attempt to impress the judges.
08:58Way more intimidated and imprudent than Paul.
09:00Are you?
09:00Yeah, 100%.
09:01That's interesting.
09:02Because she's the only Michelin star chef I've ever met.
09:04She told me a funny story about that.
09:06When they didn't get a Michelin star
09:07and they thought they should have, she rang them up and said,
09:09why don't you give me a Michelin star?
09:11And they said something like, your bread wasn't up to scratch.
09:14That's how she met Paul.
09:16Do you know what?
09:17It would have been so beautiful if it was Paul.
09:19He probably wasn't born.
09:22Happy with it.
09:23Just taking it off the heat.
09:24Starting to get there now, so that's really good.
09:26I'm going to add the cream in there.
09:28But not all the bakers are as content with their caramel.
09:31I'm not sure about this.
09:32Kind of like lost all of the moisture.
09:34I made that rookie mistake of stirring it a little bit
09:36at the beginning.
09:37And Ileane needs her caramel to be the centerpiece
09:40of a well-loved classic.
09:42I'm doing like Florentine rounds,
09:44but I don't know if I'm going to use this.
09:46Ileane will be mixing her caramel
09:48with a Florentine filling of sultanas, candied orange
09:51peel and almonds, provided she can get her caramel right.
09:56Sacked off the other one.
09:57I'm just making a dry caramel.
09:58I tried.
09:59I can say I tried.
10:00But actually, better the devil you know.
10:01Hopefully it works.
10:03And Ileane may not be the only baker back to square one.
10:06Suddenly make lumpy.
10:08I don't know why.
10:09I'm not happy.
10:10I think I'm going to do it again.
10:11I got to leave it, pack a plan, eat it.
10:14But I'm going to the new one.
10:15So let's do it again.
10:18My darling bakers, you are halfway through.
10:21This recurring nightmare.
10:24I had a nightmare.
10:25I wasn't in like Bake Off the other day.
10:27You are.
10:28You are in Bake.
10:31That wasn't a nightmare.
10:33I love Dylan's laugh.
10:34He's like the best, isn't he?
10:36I'm giving them out.
10:38Got them out just in time.
10:40Well, they're overbaked, or how I would like them to be.
10:43But if I make them again now, it will never set in time.
10:46I want it to be quite firm so it holds itself together
10:49underneath the caramel.
10:50Mike's orange zest biscuits will form
10:52the base of a chocolate orange millionaire shortbread,
10:55decorated with lilac flowers for a taste of home.
10:58Flowers from the farm, I literally
10:59was picking them yesterday afternoon on the way here.
11:02And these are my dad's favorites.
11:04We always, always, always make them on the farm.
11:06And it's also due to parental preference
11:08that Jill is making her adaption of the same rich bake.
11:11So it's Brazil nut and raisin.
11:13For my mum's favorite caramels and toppings
11:16that we used to buy at every Mother's Day, so this is her.
11:19Jill's millionaire shortbread will
11:21see syrupy milk chocolate topping a caramel of raisins
11:25and Brazil nuts as a tribute to her mum.
11:27I love the sound of this.
11:30My mother's favorite nut was Brazil nut.
11:33That was my mum's favorite as well.
11:35My favorite.
11:35What is it?
11:36I do love it, yeah.
11:37Mum's and one old dad.
11:40Dry caramel's working fine.
11:41So I just need it to finish melting completely
11:44and then mix it in.
11:46It's better, it's better, it's better.
11:48Look at this.
11:49It's the sort of stuff you like doing?
11:50Oh yeah, every day, you know, I just wake up in the morning,
11:53let me do some caramel and fluff it around.
11:56I have such a passion, I hate it.
11:58Those look wonderful, don't they?
11:59Oh, thank you.
12:00So how do you get the caramel inside then?
12:02You cut them in two and then you put it in between
12:05and then you sandwich them and that's it.
12:06You are killing it.
12:07Not only do you look good, your food looks good.
12:10Tastes good.
12:11Most important, isn't it?
12:14So I'm just about to start pouring my caramel
12:17onto my over-baked biscuits.
12:21Bakers, you only have 30 minutes left.
12:23I need a moat in there.
12:24I'd like to have the Florentine filling
12:26double the amount of biscuit.
12:27I'm just sandwiching them together.
12:30Caramel's like air bubbles in it for some reason.
12:32I don't want it over full, otherwise
12:34it's going to look really messy when you add the top on.
12:37Look at this, Jackson Pollock.
12:38It really is.
12:39Game changer.
12:41You're going to be the game changer of baking?
12:43I don't know.
12:44They look a bit Pollocks.
12:50They definitely need to go in the fridge.
12:52I'm going to put it in the freezer
12:53because I want 10 minutes, at least really,
12:56to get them all out.
12:57Just going to leave them in there for a minute.
12:59I mean, it will be fine, but it's just like, oh.
13:04Bakers, you have 10 minutes left.
13:07I want to wait until as late as possible.
13:09I need to get them out of the mold and we'll decorate them.
13:12I hope they're tidied.
13:14One need a minute.
13:16Oh, god.
13:17I've over chilled and I can't get them out of the tins.
13:21Oh, no.
13:22They're cracking.
13:23Just can't get them out.
13:24This is going to be a nightmare.
13:26The cream looks so ugly.
13:27And that's because of the lime juice that's been added.
13:30I'm trying to escape, but it's there.
13:32There we go.
13:33That'll do.
13:33That's enough, isn't it?
13:36I'm just adding some nice dark chocolate lines.
13:39Concentrate.
13:40Concentrate.
13:42They're all cracking.
13:43I'm gutted.
13:44I really am gutted with these.
13:46Air bubble.
13:47I'm so, so grateful you have no idea.
13:50Bakers, you've got one minute left.
13:52Are you serious?
13:53Have I got enough?
13:56What, are they UFOs?
13:58I have to just use the broken ones.
14:00It's not good.
14:04Nice finish.
14:07It's OK.
14:07One left.
14:08One left.
14:09Bakers, your time.
14:11Oh, my God.
14:12Is up.
14:16How do we do it?
14:17Please step away from your caramel creations.
14:21Thank you so much.
14:23Oh, my God.
14:26Done.
14:27Do the same for me, I'm sure.
14:28I would.
14:29I'll never have time.
14:31It's judgment time for the bakers' caramel biscuits.
14:35Hi, Mike.
14:36Hello, hello.
14:42I do think they look quite nice on the top.
14:44I don't like the bulging on the side of the caramel,
14:46because they should be nice and neat.
14:48I actually over chilled it a bit and couldn't
14:50get them out of the tin.
14:52The caramel's got a lovely orange colour to it.
14:54I think it's a bit too sweet.
14:55I think it's a bit too sweet.
14:56I think it's a bit too sweet.
14:57I think it's a bit too sweet.
14:59The caramel's got a lovely orange flavour to it,
15:00and the chocolate is nice.
15:01I just think the shortbread could have
15:03been thinner and crispier.
15:05And that would have set it off then.
15:07It could be a little bit crisper, but really,
15:08I think it tastes lovely.
15:09Thank you, guys.
15:10Thank you very much.
15:11Just work on your bowels.
15:18I think they look really attractive.
15:20I would find it impossible not to buy those.
15:25Your thin layer of praline takes away from too much caramel.
15:28And you've got the waffles really crisp.
15:30Beautiful.
15:31It's a good eat, that.
15:32The flavour of the praline with the caramel is delicious.
15:35Well done.
15:35Thank you very much.
15:37It's hot.
15:44I have to say, I think they look absolutely exquisite.
15:46Thank you, lovely.
15:47They do look very, very good.
15:51I love the Florentini candied orange taste.
15:54Really lovely.
15:54You do get that sensation of a Florentine.
15:57I think you've made a very original biscuit.
15:59Flavours are fantastic.
16:00I think they're a little triumph.
16:02Thank you so much.
16:02Well done.
16:11Amazing looking, aren't they?
16:12Yeah, they look like Star Trek creatures.
16:14Yeah.
16:15Just like me.
16:18I want to taste it.
16:18Oh, no.
16:19That doesn't look good.
16:20I'm not quite sure what it is.
16:22Texture's a bit too stodgy for me.
16:24OK.
16:24It's quite hard work.
16:25But the walnut flavour is fantastic.
16:35It's a good finish on these.
16:36I think they look really good.
16:39I really like the flavour.
16:40Hazelnut comes through really nicely.
16:42And actually, the choice of chocolate's clever,
16:44because it balances beautifully with the inside,
16:46which is full of texture.
16:47It is.
16:48Good flavour.
16:49My mouth's still watering once more.
16:51Fantastic.
16:52Thanks, Billy.
16:52Thank you, sir.
16:53Cheers.
16:55Wow.
16:56Blimey.
17:05Fascinating.
17:06Look at the little canopy.
17:08Oh, my goodness.
17:08It's so crumbly.
17:10And it's delicious.
17:11Yeah, thanks.
17:12Love the flavours, yeah.
17:14It's the citrus kick just lightens it all up.
17:17It's quite Moorish, actually.
17:18You want to go back for more.
17:19I think flavour-wise, texture-wise, you're spot on.
17:22It's just the overall look.
17:23It's like a UFO convention.
17:25It is.
17:33They're pretty.
17:34It's the sort of thing you see in a bakery.
17:36I mean, they could have done with half that, to be honest.
17:38Northern portions again, Paul.
17:40Granted.
17:40It's certainly unusual.
17:42And I do like it.
17:43There's a slight bitterness to the caramel.
17:45And I think that with the fruit and nut.
17:47Yeah, I really like that.
17:48It's a millionaire's shortbread.
17:49That's a borderline billionaire's shortbread
17:51with all that stuff in there.
17:56It's not really set, is it, as a caramel?
17:58I genuinely don't know what I'm doing.
18:00Like a jam.
18:00By the look of them, though, they're unusual.
18:02I think they're very elegant and very exotic.
18:08The mango is there.
18:09It's not strong, but it's there.
18:10And hibiscus gives a little bit of tartness to it.
18:13So overall, the flavours are amazing in your mouth.
18:15It's just that something went wrong with that caramel.
18:17It's altogether too soft.
18:19Yeah.
18:26Struggle getting them out of the moulds.
18:29You've lost a few, haven't you?
18:30Yeah.
18:30Well, the ones that did get out are really neat and nice.
18:33So precise and elegant.
18:36And you know what?
18:37I don't like peanut butter, but that is delicious.
18:40Oh, thank you.
18:41I think the beautiful delicacy of the chocolate
18:43balanced with the peanut and the nougat running through it.
18:46I think it's a lovely caramel biscuit.
18:49I can't do it, because, uh, you've wrecked a few here.
18:52Oh, Paul, second time's the charm.
18:54Paul, second time he's done that to me now.
18:58Very good.
18:59Very clever.
19:00Well done.
19:01I can't believe he did that to me again.
19:03I was going to give you a handshake,
19:05but he could not with those three.
19:07But like, just knowing that it was that good is enough for me.
19:12Paul thought the shortbread could have been crisper.
19:14So I was like, well, that's fine.
19:16It definitely wasn't overbaked, but they
19:17didn't like my bulge, which is a bit personal comment,
19:20but you know.
19:22My caramel just turned to liquid for some reason.
19:25I feel like this is the first time I really
19:27need to do well in the other challenges if I want to stay.
19:35The bakers were able to practice their biscuits,
19:38but the technical is a complete caramel mystery.
19:44Hello, bakers.
19:45Welcome back to the tent.
19:46It's time for your technical challenge.
19:48Who set that technical challenge, I hear you say?
19:50Well, to quote Spandau Ballet, I know this much as prue.
19:55Prue, have you got any words of advice for our lovely bakers?
19:58This challenge is all about timing and temperature.
20:02As ever, this challenge will be judged blind,
20:04so we're going to have to ask these two to leave the tent.
20:09Prue Leaf would love you to make a pear tart tatin.
20:12Now, the judges are looking for a crisp, flaky, rough puff
20:15pastry with a perfectly caramelised pear topping.
20:19They would also love you to make a caramelised walnut
20:22ice cream to go alongside.
20:24You have three hours.
20:26On your marks.
20:27Get set.
20:29Bake.
20:31Oh, bloody hell.
20:33Good luck.
20:34Salt over the shoulder.
20:35Every word they kept saying, I was like, oh, god,
20:37it's getting worse.
20:38Pear, walnuts, tart tatin, ice cream.
20:44Pear tart tatin.
20:46It is caramel week, so we've got the bakers
20:49making caramel twice for the tart tatin
20:51and a walnut caramel ice cream.
20:53Wow, what a marriage that is.
20:55It's a cheat's puff pastry.
20:56The whole point in any puff pastry
20:58is getting the lamination right.
21:00So they have to get on with it, because we've
21:02given them frozen butter.
21:03But if they let it sit on the side,
21:05by the time they've rolled and folded it, it'll be melted.
21:08It just turned into a short crust.
21:09Yes.
21:10Arrange the pears beautifully.
21:12And then they need to bake it until the pastry
21:14is a good, proper dark colour.
21:16OK, Prue, would you like a slice?
21:18I would.
21:19Help yourself to a blob of ice cream.
21:25Oh, wow.
21:25The pear's beautifully cooked.
21:26The lamination and flake in that pastry is delicious.
21:29Caramelisation is perfect.
21:31It's not overdone.
21:32It's not bitter.
21:33You're almost toffee-like.
21:35It's delicious.
21:36Just need a little glass of Armagnac to go with it.
21:39Can we get some Armagnac, please?
21:42Here we go.
21:42First step for the ice cream, make a smooth creme anglaise.
21:45I don't know all these fresh names, you know?
21:47For me, it is a castanet.
21:49So I'm going to heat up my milk and my creme,
21:52and then I'm peeling pears.
21:54Hello.
21:55How many ta-ta-ta-tas are there in ta-ta-ta-tan?
21:58I literally looked up ta-tan last night.
22:00Is that what you lot do?
22:02Trying to second guess what the technical might be?
22:03I try and guess.
22:04I don't know why you lot listen to him.
22:06You know he's a horse, not a baker.
22:07He's a plumber.
22:10I've scalded the creme and milk with the vanilla.
22:13Now I'm putting it over the eggs and sugar.
22:15You don't want it very thick.
22:16Oh, God.
22:18I have split the custard.
22:20I'm going to sieve it again.
22:21I think it'll be there.
22:23Pour the cold creme anglaise into the machine
22:26and churn to ice cream.
22:27The ice cream is on.
22:29It's churning.
22:30I might start making my rough puff.
22:33Old-fashioned way, rub the butter into the flour.
22:36There's two quantities of butter.
22:37One is for incorporating into the actual dough,
22:40and the other one is in between the layers
22:42to laminate it roughly.
22:44What happens is the butter melts, it creates these air pockets,
22:46and as soon as it hits a hot oven...
22:48What's going on here? Oh, you're doing the rough puff.
22:50I can't be bothered with this business.
22:52I know, it's a hard one, isn't it? It's a lot of time, though.
22:55I've got loads of time. I'm going to dance, probably, you know?
22:57Yeah, you want to dance? Yeah, I want to dance.
22:59Dirty dancing?
23:01Will you lift me up or I lift you up?
23:04I'll do you. Come on, let's go.
23:05Let me just get used to it.
23:06Health and safety!
23:08Go.
23:10No!
23:12I just want a hug.
23:16So, I'll start the first roll.
23:18You want to keep the butter as cold as you can.
23:20Need cold hands.
23:21Don't want to get that butter warm,
23:23because it's just going to turn into, like, a brioche-y dough.
23:25My butter is definitely no longer frozen.
23:27It's becoming smeared.
23:29Put it in the fridge, and then we'll do another later.
23:32OK, I'll make the praline.
23:34There's going to be a dry caramel.
23:36It's getting a bit of colour, but I want the sugar to melt.
23:38I need to make sure I don't burn the sugar.
23:41That's really caramelising lovely.
23:43It's hard, isn't it, caramel?
23:45Oh, it's always a bit tricky.
23:46How do you know when that's done?
23:48You're doing this all by eye, aren't you?
23:49It just looks like a golden colour, doesn't it?
23:51Science, isn't it?
23:52I mean, it is, yeah.
23:54It's gone a bit dark, I think, but it'll have to do.
23:56We'll add the walnuts to the caramel.
23:58It needs to solidify.
24:00Nicely done.
24:03I've made you a cup of tea. Oh, thank you.
24:05Can I bake this biscuit for you?
24:06Oh, it's so kind. It's a little bit over-proofed.
24:10Bakers, you are halfway through!
24:12What?
24:14So, I'm going to go back to my pastry.
24:16Do another turn of my rough puff.
24:18Last turn.
24:21Ooh, that's nice.
24:23Just before the ice cream is firm, add the walnut praline.
24:26So, I've left some bits really chunky.
24:28The ice cream's all right.
24:30It definitely needs to go in the freezer now.
24:33OK, and now I'm starting the caramel for my pears.
24:37So, back to the hot sugar.
24:39It is caramel week. Who would have thought it?
24:41The colour is going OK.
24:43Keep it moving.
24:45Is that too much?
24:46Ooh, let's see if I can recover it.
24:48Oh, now I put it too low.
24:49Once this caramel is ready, it says add the pear halves.
24:53We get these pears in.
24:54Lovely job, Lee.
24:55And get those nice and soft.
24:56Is it?
24:57Might have just gone this too far, no?
24:59Scares me to death, this stuff.
25:01Got a bit of molasses in there.
25:02More flavour, you know what I mean?
25:05Bakers, you have half an hour left.
25:08Uh-oh.
25:09We're about there with them pears.
25:11Carefully pour some caramel out of the pan into a heatproof jug.
25:15Decoratively arrange pears cut side up in the pan.
25:19I've just decided to do, like, kind of a flower shape, I suppose.
25:22And then add the pastry.
25:24Now the question is, what's that pastry going to be like?
25:26If it's going to puff up, it's going to be a surprise.
25:29I'm going in. This is it.
25:31Oh, it might be a bit short.
25:33It's in.
25:36Right. I'm going to do 20 minutes.
25:39I hope the amount of time we have left is about the amount of time
25:41it takes to cook a pear tartare pan.
25:43There's nothing else I can do now, so we must gather round and pray.
25:48Bakers, you have 15 minutes left.
25:51Thanks, Alison.
25:53Just want to keep the old caramel on the go.
25:55I'm just trying to keep it warm and failing miserably.
25:58This is leftovers.
25:59We could throw this at someone, couldn't we?
26:01I shouldn't get it yet.
26:05Oh, bingo!
26:07Boom, para, sub, bam, bam.
26:09HE GASPS
26:11You didn't need that, did you? Yes, I did.
26:13Oh, my God.
26:15Ah!
26:16What are we going to do? Have we got time to make some more?
26:18Yes, we do. Right, I'll get a broom.
26:20It's all good.
26:22If I'm going to go home, he will drive me home on push car.
26:33I'm leaving it in as long as possible.
26:36I see some layers, so thank God.
26:38Bakers, you've got five minutes left.
26:41OK, right, I'm going to come out now.
26:43I am gay.
26:45SHE LAUGHS
26:50One, two, three.
26:53Heard a thud.
26:54HE IMITATES GUNFIRE
26:58Come on.
27:02Perfect.
27:03I don't think it's baked quite enough.
27:05Might be a little bit dark.
27:07Bakers, you've got one minute left.
27:09Finally pour over the remaining caramel.
27:12I make new sauce.
27:13Might feel a little dark.
27:14Look, some of my pastry came off.
27:16I'm really pleased with this.
27:18I agree, ma.
27:19Three bowls.
27:20Just go with the good old scoop.
27:23Bakers, your time is up.
27:26Please bring your pear tart tatins down to the front
27:29and place them behind your photographs on the gingham table.
27:35Well done, everyone.
27:37I feel sick.
27:41Prue and Paul are looking for a tart tatin
27:43that has beautifully crisp and laminated pastry,
27:46perfectly caramelised pears
27:48alongside a smooth caramel walnut ice cream.
27:51And they have no idea whose is whose.
27:55Start with this one.
27:56I've got molasses all over it.
27:57But I must say the pears are nicely arranged.
28:00What, much flake in there?
28:03Pastry's lost its lamination.
28:04The caramel's just gone too far.
28:06Burnt.
28:07Ice cream's OK.
28:08A lovely flavour.
28:09Next one.
28:10This is a nicer colour.
28:11You can see the lamination.
28:13Do you know, I think it could have had a little longer in the oven.
28:16Lovely creamy ice cream.
28:17Yeah, it is nice and creamy.
28:19Pretty good.
28:20This one looks too dark again.
28:21Very dark.
28:22Wow.
28:23There's a bit of lamination on there.
28:25It's burnt. You can taste it.
28:27I think the caramel went too far on both of them.
28:29On both, yeah, for sure.
28:31Moving on.
28:32This looks pale.
28:33But I like the way the fanning of the pears have been done.
28:37Good lamination, though.
28:38Hmm?
28:39The problem is, there's not much of a taste of caramel
28:41because it's not been taken far enough.
28:43Ironically, it's all in the ice cream.
28:44Ice cream's lovely.
28:45I quite like the colour of this one, but is it too much?
28:49There's a bit of lamination, but it's not the best, is it?
28:51It's not, no.
28:52It's more like a shortcrust.
28:53I'm not sure about that.
28:55I'm not getting great flavour from that.
28:58Moving on to this one.
28:59This looks quite dairy.
29:00It's just a little bit longer, perhaps, in the oven for this.
29:04Caramel needs to be a tiny bit darker.
29:06Pastry needs another five minutes.
29:08But it's very pleasant.
29:09It's a good ice cream.
29:10This looks a nice colour.
29:11And the pastry looks nice and crispy.
29:13I love the way it's been put to bed properly.
29:15Yes.
29:16A bit of lamination on the side.
29:20Both of the flavours are great.
29:21And it's a very nice ice cream.
29:22It's just very good flavour.
29:24This looks nice, too.
29:25I like this.
29:26I don't mind it catching you.
29:27You expect that.
29:28It's got a lovely flavour to that one.
29:31A lovely caramel flavour to it.
29:33That's lovely as well.
29:34It's nice and creamy.
29:35I think this is quite a success, this one, isn't it?
29:38It is.
29:39It's quite nice.
29:40Lovely.
29:41Moving on.
29:42This looks a bit pale.
29:43Very pale.
29:44Really doughy middle.
29:45Mm.
29:46Yeah.
29:47It's definitely underbaked.
29:49The flavour of the caramel's not bad, but it's underbaked.
29:51I like the ice cream.
29:53Prue and Paul will now rank the tarts from bottom up.
29:57In ninth place, we have this one.
29:59Andy, both the caramels went too far, so it's a bit bitter and overbaked.
30:05In eighth spot, we have this one.
30:06Whose is this?
30:07Jill.
30:08It's too bitter.
30:09Far too bitter and too thin.
30:12And then in seventh place, we've got this one.
30:14Mike, it's underbaked.
30:17Nellie is sixth, Dylan is fifth, and Helene is fourth.
30:21Third place, we have this one.
30:24This is a really nicely arranged tartatin.
30:27Sumayra, it looks so appetising.
30:30In second spot, this one.
30:34Christiane, you had the caramel balance perfect with the ice cream and a pretty good tartatin.
30:39Well done.
30:40So this means that Georgie, you're the winner.
30:46A really good day.
30:49Just really hope it goes into tomorrow as well.
30:52Really do.
30:53It isn't great, is it?
30:55It's not bottom, but the people that were lower than me had really, really great signatures.
31:01Disappointed in all honesty.
31:03If I can turn it out tomorrow, hopefully that'll be enough.
31:13Caramel week, my favourite week.
31:14Paul, you were dipped in caramel at birth.
31:17What do you...
31:18How do you think it went?
31:20Overall, the technical challenge wasn't particularly good.
31:23Most of them took the sugar too far, so it was almost black.
31:26But one or two of them didn't take the caramel far enough.
31:28So who do you think needs to be worrying a little bit now?
31:31You know, you've got to look over the two challenges.
31:33I think Mike's in trouble and I also think Nellie.
31:35When you're looking at it on the other side of the coin, I think the people in line for
31:38Starbaker, I think Dylan's done well again.
31:41I thought Georgie's done well and Christiane's done really well.
31:44That changed obviously after the show started, but with caramel week, they've got to concentrate
31:47now to get a rich golden brown, not black.
31:50Like your hands.
31:51Yeah.
31:53That's a high level of brown.
31:54It's too far.
31:55It's gone.
31:56And this is meringue.
31:57That's ridiculous.
32:06Welcome back to the Tent Bakers for your Showstopper Challenge.
32:10Now there are many kinds of mousse in the world.
32:12There's hair mousse.
32:13There's Mickey mousse.
32:14There's mousse tea, who recorded Sex Bomb with Tom Jones.
32:17He's my favourite mousse.
32:18But the mousse that the judges would like you to concentrate on today is a caramel mousse
32:23cake.
32:24Now your caramel mousse cake must be complete with spectacular sugar work decoration.
32:31It must have at least two caramel based components.
32:35Now you've got four and a half hours for this one.
32:38Which seems way too long, but that's fine.
32:39I'll have a little ziz in my coffin.
32:41On your marks.
32:42Get set.
32:43Bake.
32:45OK.
32:46Right.
32:47Let's go.
32:48I don't really like mousse cakes.
32:51It seems fancy on the outside, but it's not all of that.
32:54I can make a really good one at home.
32:57Who knows what the curse of the tent will do to me today?
33:00Today's Showstopper Challenge is a celebration of caramel.
33:04But because obviously it's the Great British Bake Off, we want a baked element.
33:08And that comes in the form of realistically a sponge.
33:11I think with a mousse cake, you want a light sponge, not stodgy.
33:15I really love making a chiffon.
33:16It's a really, really light, lovely sponge.
33:19And the mousse part is the tricky bit, because we want it really light and moussey, but stiff
33:25enough to keep its shape and in no way to be rubbery or solid.
33:30Now the introduction of caramel to a mousse, you want a strong color on that caramel to
33:35be able to produce the flavor inside the mousse.
33:38That's what we're looking for.
33:39And it melts in the mouth.
33:40This is completely out of my comfort zone.
33:42But you know, we'll see the end result.
33:45Decoration is key.
33:46And we're asking for sugar work.
33:48So caramelizing it, spinning it, and creating a beautiful design on the top.
33:52I want to see something that I've never seen before.
33:55And it tastes absolutely divine.
34:00With sponge ingredients mixing...
34:02I'm going to make the caramel for the caramel mousse.
34:05In order for the bakers to mix their mousse with their caramel...
34:08This needs to cool a little bit before adding the cream.
34:11...it's straight to the main event.
34:13There's so much in this cake.
34:14Morning, Georgie.
34:15Hello.
34:16Someone won the technical, didn't they?
34:18And very nearly got a handshake.
34:20Yeah, the disappearing handshake.
34:22So are we going to have perfection today?
34:25I really hope so.
34:26I'm making chocolate cake.
34:27Here's a nut praline.
34:29Is it full of tin?
34:30Pretty.
34:31With that.
34:32And then a salted caramel mousse around the side.
34:35Wow.
34:36Georgie's salted caramel mousse will surround her sweet layers
34:39and be topped with a white chocolate mirror glaze,
34:42sprouting an isomalt rose.
34:44I think this sounds great.
34:45That's about balanced with your recipe and how sweet it's going to be.
34:48But you have salted caramel, so that will dull it down a little bit.
34:51You could get a star baker if you have a good one.
34:53I'm not thinking about that.
34:55For yesterday.
34:59Oh, you're so mean!
35:03But good luck for today.
35:05Thank you, thank you.
35:07While Georgie opts for a single rose...
35:10I've been wanting to bring a tree into a baker at some point in my life.
35:14..Andy's cake will be in full bloom.
35:16We're going to have a tree coming out the middle,
35:18finished with candy floss as the branches.
35:21And it's apple-flavoured candy floss, a bit of fun.
35:23My daughter loves candy floss.
35:24Yeah, nice.
35:25Hoping to blossom after a disappointing technical,
35:28Andy's isomalt tree will be sheltering layers of chocolate cake,
35:32almond dacquoise and banana caramel.
35:35It's like a banoffee. It's a banoffee pie.
35:37Do you know what? Without realising, it is a banoffee pie.
35:40Nothing wrong with that.
35:41While Andy may not have realised the similarities...
35:44I love banoffee pie.
35:46You can't really call it baking,
35:48but it's one of the first things I learned how to make.
35:51Samaya is very conscious of the inspiration
35:53behind her caramel mousse cake.
35:55My two caramel elements are going to be
35:58a caramelised banana sponge cake
36:01and a caramelised date molasses mousse.
36:04Oh, yeah, there's three, actually.
36:06And a banana pecan fudge.
36:08Alongside her caramel,
36:10Samaya is planning to top some of her favourite flavours
36:13with decoration inspired by one of her favourite artists.
36:16The whole overall decoration is inspired by this glass artist
36:20called Dale Chihuly,
36:22who makes these, like, really cool sculptures and chandeliers.
36:25It looks like one of your necklaces.
36:27Nice idea, yeah.
36:29I just want to do well,
36:30because I was kind of disappointed in my signature.
36:32Good luck, Samaya. Thank you. Thank you.
36:34Right, I've got to get to my sponge in the oven.
36:36I need to bake it.
36:38I need time to get it cool and everything.
36:40So, 180.
36:42With the sponges going in...
36:44This is going to go in for 35 minutes.
36:46..the mousse caramel's cooling.
36:48I'm going to transfer it to a heatproof bowl
36:50and leave it to cool to room temperature.
36:52It's time for the second batch of caramel for their other elements.
36:55So, I'm now starting the caramel inserts.
36:58This will be the banana caramel.
37:00And with so many layers to contend with,
37:02the bakers need them to set quickly.
37:05I put gelatine in because it needs to set.
37:07I don't want to put in too much, otherwise it will ruin the set.
37:11I've got to make hazelnut praline,
37:13and I'm trying to make honeycomb.
37:15I've got some golden syrup and some sugar in there.
37:18So, I'd like to dedicate my cake to my work colleague Meg,
37:20who's holding the fork for me. This is her favourite.
37:23Jill has adapted her popular sticky toffee recipe
37:26to include caramel mousse and a decorative trio of praline shards,
37:30caramel drip and honeycomb.
37:32Do you remember when you could buy honeycomb at school?
37:34Yeah, dentists will hate this, yeah.
37:37Villains just flying out everywhere. Villain again.
37:41Our generation, have we got any teeth left? I'll never know.
37:45Find a maid of whispers.
37:48As Jill dedicates her cake to her workmate,
37:51Nelly also has someone special in mind.
37:54My husband is my inspiration,
37:56because he always believes in me, and I don't,
37:59and he thinks I'm the most amazing woman, and I don't.
38:02I hope it's going to look nice, because that would be disastrous
38:05if it doesn't look nice, because it's dedicated for him.
38:08Nelly will be sandwiching two mousses between a toffee chocolate sponge,
38:12and after two underwhelming challenges,
38:14is hoping to do both herself and her husband proud.
38:18He's the best husband you can ever imagine. Really? Yeah.
38:21So I want to know, how did you meet your husband?
38:24Oh, he wasn't that romantic. He was. Where did he meet you?
38:27Kebab shop.
38:29Did you? Yeah. A kebab shop? Yeah.
38:32That's perfect. What's wrong with that? That's romantic, man.
38:35Everyone loves a kebab.
38:37So this is the cream for my mousse.
38:40I want it to be soft peaks.
38:41We're just getting to the crucial part,
38:43where we have to bring all the mousse together.
38:45Creating a light and fluffy caramel mousse is a delicate operation.
38:49I'm going to whisk some caramel into it.
38:51If not properly incorporated, it will form lumps and an uneven texture.
38:56Just folding this mousse through now, just trying to keep it airy.
39:00And if the caramel hasn't cooled enough, it will melt the cream.
39:04That's the best temperature, I think. It's perfect.
39:07Why are you always putting caramel in jugs?
39:09You know I throw jugs on the floor.
39:11Are you not having it? I'll stand here.
39:13No. No. Go away.
39:16This is important.
39:19I'm replacing the water in the caramel with espresso.
39:22Mike has opted to give his caramel mousse a caffeine kick.
39:26So the little cinema that Matt and I always go to in Bath,
39:29they do a popcorn salted caramel espresso martini.
39:32It's my favourite drink in the world.
39:34So it's inspired by that.
39:36I mean, it sounds great. Coffee and caramel really work well together.
39:39They do. They're wonderful. Good. I'm glad to hear that.
39:41I love the fact you're making it in popcorn as well.
39:43You get the smell of a cinema later when you're popping the popcorn.
39:46Popcorn spikes will protrude from praline mascarpone,
39:49atop Mike's cocktail-inspired cake of coffee sponge and coffee caramel mousse.
39:55I've split my cream. Oh, that's really bad.
39:58I overwhipped the cream. It's totally split.
40:01Let's just start all of that again.
40:03As Mike remakes his mousse...
40:05It's a mousse cake. I can't afford not to remake this.
40:08..not for the first time this week.
40:10The caramel's too hot, the cream's too cold.
40:12Nothing's working.
40:13Illeane is having caramel complications.
40:16It's just splitting. I split my cream.
40:18I have to make the caramel again.
40:20I really need that mousse in the fridge,
40:22but if I can't get it done, it can't go in.
40:26Illeane's caramel mousse and white chocolate mousse
40:29are to be paired with a pistachio ganache and feuilletine
40:32before being crowned with an isomalt tiara and gold pistachio jewels.
40:36My caramel's not working.
40:38Come here. Can we give you a hug? It's all right. It's all right.
40:41We can get through this.
40:42How can I pick you back up?
40:44Shall we have a dance? No, that's not done.
40:46Shall we have a sing? No.
40:48We've got loads of time. Yeah. Four and a half hours.
40:51Well, I don't have four and a half hours now.
40:53Well, no, we don't.
40:54This reminds me.
40:55Bakers, you are halfway through!
41:00But once this caramel's done, that'll be it.
41:02Don't get upset. It is what it is, yeah?
41:05I think it's done. Yeah, it's done.
41:07Yeah, OK, it's coming out now.
41:10It's not burnt, don't worry.
41:12With sponges and mousses chilling before assembly...
41:15You've got your baked elements, you've got your cooled elements,
41:18and then it all needs to cool and sap.
41:20..the bakers can make their additional elements
41:22to complement their caramel.
41:24This is the feuilletine.
41:25That seems to be what all the pastry chefs are doing at the minute,
41:28is adding this into their pastries and entremets,
41:30so that's what I'm doing.
41:31So this is the beginnings of my lemon gel.
41:33So I'm using zamalfi lemons,
41:34because they naturally don't have as much bitterness in the pith.
41:37When I went to the Amalfi Coast, they just took one from a tree,
41:39they cut it up in segments and gave me one to eat,
41:41and it was like eating a lemon Haribo.
41:43They're so good, like, unbelievable.
41:45Dylan's lemon gel will sit inside an isomalt lemon
41:48with a liquid honey caramel and Greek yoghurt mousse,
41:51and he needs cake between a set honey caramel
41:54and ginger-soaked almond sponge,
41:56giving a flavour profile of lemon, honey and ginger.
41:59Is this for people with colds?
42:01I have a cold right now.
42:03Yeah, so I thought it was pretty good.
42:05Well, it looks like it's got some lemon in it.
42:07Yeah, I really wanted the lemon to be, like, zippy.
42:10As opposed to bungle.
42:11I don't get that joke.
42:12It's fine, it's for the older people.
42:14Yeah, OK.
42:15Dylan, I think it sounds wonderfully ambitious,
42:18but I have every faith you'll pull it off.
42:20It's very you.
42:21Yeah?
42:22Yeah, I think so, yeah.
42:23Wicked.
42:24While Dylan uses lemons from Italy...
42:26I'm just making the lime gelée.
42:28..Christian is using limes from his garden.
42:31I got some lemon trees from Italy,
42:33and then I was in the garden centre and I saw a lime tree,
42:36so we've got a little lime tree now, so it's really cute.
42:39His lime gelée and a caramel insert
42:41will sit within his two mousses on a shortbread base,
42:44all beneath a tropical beach and large isomalt wave.
42:48Coconut and lime go well together,
42:50so it's a nicely balanced flavour.
42:52An almond crunch on the bottom.
42:54Get this ready.
42:55With all elements on course for assembly...
42:57This is my cucumber-banana fudge.
43:00I think that's done.
43:01..Illeane and Mike need to successfully produce a caramel mousse.
43:05I finally managed to get some type of caramel mousse.
43:08And it's going in, cos I'm not doing anything else.
43:11I've just checked my mousse and it has definitely split.
43:15I do have time to make it again, but that's really not a good thing,
43:18that the caramel mousse of my caramel mousse cake is really bad.
43:23Bags, can you sort me out here? What's going on?
43:26No, no, no, don't point it there.
43:29Cos you have one hour left.
43:31Can you do it at the back, not the front?
43:33At the back.
43:34I can just start getting it all together, to be honest.
43:36My mousse is set.
43:38Now try to put it in the centre.
43:40It's all right, we got it, we got it, we there, we there.
43:43Oh, God, that's really bad.
43:45In a mousse cake, I don't think you need that much cake.
43:48..with the final layers being added.
43:50I put the layers in.
43:51This is just a little bit of excess mousse, just to seal it then.
43:54We're going back in.
43:55..and all elements going in to chill.
43:57In the fridge, put our fingers together and hope it sets.
44:00The bakers can now fully concentrate
44:02on their spectacular sugar work decoration.
44:05This is isomalt, so it's a form of caramel.
44:08I'm going to make a rose out of this.
44:10So I'm just making random isomalt pieces
44:13and then I'm going to, like,
44:14conjoin each one into little, like, arrangements.
44:17What's this? This is my tree.
44:19That's going to look beautiful.
44:20I used to be able to talk to trees when I was young.
44:23Did you? Yeah, but I didn't like what they were saying.
44:27I just want to make sure when I get the lemon on it looks good
44:30and then I'll be happy.
44:31I'm loving this popcorn machine.
44:33It's so tasty.
44:35And that's the thing, like,
44:36these even taste good with nothing on them at all.
44:38Really good, but I want sugar and butter.
44:40I mean, I'm about to cover it in caramel, so...
44:42Oh, are you? Yeah, you are.
44:44Yeah.
44:45Making waves, as I always do.
44:48I mean, what's a showstopper without a bit of drama in it?
44:51This crown's for Prue. Is it?
44:53You know what, she says much harsher things than Paul.
44:56It's a really nice voice. She's so harsh.
44:58You don't notice, then later on you go...
45:00That is absolutely disgusting. Oh, my God, she's lacerate.
45:03Not worth the calories, and you're like...
45:06Do the one in a row.
45:07All right, well, I've watched you cover peanuts and gold dust.
45:10They're actually pistachios.
45:11This is time I'll never get back.
45:16Bye!
45:18Bakers, you have ten minutes left.
45:21Right, let's get the cake out, shall we?
45:23Oh, this is frustrating.
45:26It's going to be all right.
45:27It's going to come out fine, isn't it?
45:29Come on.
45:31Oh, no, I've just cracked it a bit.
45:35How you doing, Mike? Do you need a hand? Are you all right?
45:37Maybe a round of applause?
45:40More!
45:42It's really bumpy.
45:43Just going to get the glaze on it.
45:45My mirror glaze is quite thick, but I can't undo it now.
45:49Look at this. It's lovely, Jill.
45:50Is this for your showstopper, or have you lost your mind?
45:53I've just lost my mind.
45:55My husband said, just don't put too much, just make it simple.
45:58See creatures that are kind of washing up.
46:02I'm going to make a nice little arrangement on the side of my cake.
46:06It's like I'm doing a giant caramel jigsaw puzzle.
46:10I'm just going to stick my lemon on top.
46:12How long have we got left?
46:13Bakers, you've got one minute left.
46:16Oh, my God, I'm so shaky.
46:19The apple in that is flipping fantastic.
46:23I think it's going to look OK, just don't taste it.
46:28I'm really happy with it all, I love it.
46:32I'm going to get my claretion head on.
46:35Please stay up.
46:38Bakers, your time is up.
46:42Please step away from your caramel mousse cakes.
46:47Yeah, it looks good, I'm happy. Actually, it looks nice.
46:50Oh, that looks so good.
46:52I never want to see caramel again.
47:00It's judgement time for the bakers' caramel mousse cakes.
47:04Nelly, would you like to bring up your showstopper, please?
47:14It's very elegant, it's lovely.
47:17It looks very professional, to be honest.
47:19Yeah, it looks really good. I mean, it's so neat.
47:22I think the inside looks just as elegant as the outside.
47:25Let's try the taste.
47:28I mean, I think it's absolutely delicious.
47:30The flavour is so satisfying and so lovely.
47:32They make your mouth water.
47:34Toffee, did you say? Yeah.
47:35It almost comes across as being slightly coffee-like,
47:37but it's beautiful.
47:38Well, if you want a coffee, it's coffee.
47:40I agree with you.
47:41The white chocolate mousse really is delicious.
47:44It pours over your mouth and that's perfect for this.
47:47Oh, thank you. Really well done.
47:54Looks great.
47:56I love the way, I love the decoration, it's very elegant.
47:59Great-looking cake.
48:00That's one thick layer of caramel.
48:05I like the sharpness.
48:07It's like the lime jelly.
48:08It's got a hell of a kick to it and it works beautifully well.
48:11The lime jelly is just wonderful and the caramel mousse is perfect.
48:15If it was a gooey caramel, that would have been delicious.
48:18Thank you very much, Christian. Thank you very much, thank you.
48:26An isomalt explosion.
48:28Yeah.
48:29I like the decor, I like the colour, but I see a problem.
48:33Too much gelatin. Too much gelatin, yeah.
48:35That's like rubber.
48:39Sumayya, it's a bit disappointing because the textures are wrong.
48:42OK.
48:43The date molasses mix is too soft and gloopy.
48:47The cake is a bit stodgy.
48:49Is it?
48:50If it was more mousse, then you would have got that lightness
48:53to balance it.
48:54You needed to really keep all those layers much, much thinner
48:58and celebrate the mousse more. Yeah.
49:06It looks quite nice, I'm just not sure about the crown.
49:09The ramming it in. Yeah, the ramming it in of the crown.
49:12It's not as neat as it could be.
49:14I really think you needed a bigger sponge layer, yeah.
49:17The pistachio just sort of sits there and doesn't really do anything.
49:20Everything else works together.
49:22I think your mousse is particularly good,
49:24but the whole thing, I think it could have been neater.
49:27Thank you. Thank you.
49:34Go on, it's wonderful. I love it, I think it's brilliant.
49:37I think the design is fantastic. It looks lovely.
49:40Let's open it up.
49:44Timber.
49:47It's a lovely, light mousse, really soft and delicious.
49:51You know, I think you could have left the dacquoise out.
49:54I think it tastes amazing, I'll be honest with you. Really?
49:57The banana level is perfect, the mousse is perfectly set,
50:00it's just that dacquoise layer has gone too soggy.
50:03The decoration is apple-flavoured candy floss.
50:06The apple comes through really nice, doesn't it? It does, doesn't it?
50:09It is truly, truly horrible, that flavour.
50:15But I tell you what, I'll forgive it all because that is so good.
50:19Oh, thank you so much. Well done.
50:26It's definitely a caramel cake, you can see that from here.
50:29I'm not subtle, am I?
50:31I like the look of it, I think it's quite fun.
50:33I like the fact that you've stuck to the caramel colour.
50:36It really advertises what it is.
50:38The overall flavour is definitely a sticky toffee pudding.
50:41I think your mousse is a little bit too thick, but great flavours.
50:44For me, it's too sweet, the mousse. OK.
50:46But actually, I like the spice, it lifts it.
50:49Overall, I like it, yeah.
50:58It's a great festive cake. It does look like a Christmas cake.
51:01I love making a Christmas cake.
51:04If I was buying this in a shop and I asked for a mousse cake,
51:07I would think, where's the mousse?
51:09A mousse cake has to be half mousse, at least.
51:12It would have been nice to have something to finish off around the outside.
51:15What a lovely tiramisu cake it is.
51:17Are we going to risk a bit of the popcorn?
51:19Oh, please do, that's my favourite thing I've ever made.
51:22Is it? Yeah.
51:24Even for me, it's really sweet.
51:27For me, it's all too sweet.
51:29I like the overall flavour, it just reminds me of tiramisu.
51:32And for that, it's sort of OK.
51:34I'll take that.
51:42Well, it certainly looks very professional and eye-catching, I'd say.
51:46I do think it's a bit small.
51:48We asked for something impressive for a gathering.
51:51It could have been a bit bigger.
51:54I'm impressed that the fruit in stayed crisp,
51:56and I think the cake is very good.
51:58The texture's lovely, the flavours are there.
52:00Yeah. It's certainly caramel, and you do get the caramel.
52:03I just think that fruiting layer takes over the whole thing.
52:06Because it's small, it's made more of an impact.
52:08If it was a bigger cake and you kept the same thickness, it would have been fine.
52:11The idea is there that it's a good starter.
52:14I'd like to see the next one.
52:16I don't think there's going to be a third again.
52:20Thank you very much, Geordie. OK, thanks.
52:24That's quite pretty. It's a shame we didn't hold well together.
52:27Yeah. You can see what you're going for.
52:29It's quite small, isn't it? You think?
52:31Yeah, cos you've got to pack a lot into something that's that small.
52:36And it's amazingly packed with flavour.
52:39Bloody hell, Dylan. Right there, innit?
52:41I'm happy to be punched in the face by a lemon. Yeah?
52:44I think your flavours are amazing.
52:46You've come on leaps and bounds with your flavour.
52:49I would even say you're the flavour king.
52:51You're very clever with your flavours.
52:53Delicate as well in the way that you bake,
52:55which is quite unusual to get the two together.
52:57Well done. Cheers. Thank you.
52:59Flavour king is cool. I'm happy with that.
53:01But this is one of my favourite things I've ever made visually.
53:04So, yeah, I'm really annoyed about the crack.
53:06It wasn't amazing, so I kind of don't know where I stand with it, really.
53:10They didn't pick up on my mousse being split.
53:12I think they had a lot of the mascarpone,
53:14but, yeah, they basically said I'd made a tiramisu, not a mousse cake.
53:17I had nothing to say about my taste.
53:19I had nothing to say about my taste. That was actually good.
53:22So, yeah, I know I'm going to go home.
53:25Yeah.
53:33Well, this is quite tricky.
53:35The showstoppers, they were OK, but they weren't brilliant.
53:38It makes judging really difficult to see who's going to go home.
53:41I thought you both spoke about Nelly's in a way that was...
53:44I think Nelly saved herself. Nelly's not going home.
53:47Christiane's was really good, right?
53:49Yeah, it was. It tasted lovely.
53:51You could not have sold that with a solid layer of caramel on the bottom.
53:54You could sell this for money, couldn't you?
53:56You could sell that, but not as a mousse cake.
53:58As Paul said, it was a tiramisu.
54:00It just had a smear of mousse in between the layers.
54:03Someone who normally bakes really, really well is Samaya.
54:06I mean, it looked incredible.
54:08I thought it was going to be fantastic.
54:10I mean, you were really disappointed with that.
54:12Unfortunately, neither the texture nor the flavour were any good.
54:15It tasted wonderful, as we normally have.
54:17As did his signature. His showstopper was amazing, but cracked.
54:20So he's nearly there,
54:22but I would still put him in line for Starbaker, along with Georgie,
54:25because Georgie won the technical and did really well
54:28with those little peanut fingers that she made.
54:30So at the moment, I would say in line for Starbaker
54:33is either Dylan or Georgie. Yeah.
54:35And going home between Samaya and Mike
54:40is going to create a stare either way,
54:42but we've got to look at it over the three challenges
54:45and see who we think is going to do better going forward.
54:48You can make me Starbaker and send Noel home. Yeah.
54:51Can I flip it round, Noel, you're Starbaker,
54:53and I'll send you home?
54:55Can I take that punch? Yeah.
55:08Well done, bakers, for getting through Caramel Week.
55:11You've done so, so well.
55:13Now, as the Caramel Queen,
55:15I have the wonderful job of announcing Starbaker this week.
55:19So the Starbaker this week is...
55:26..Georgie.
55:28Yes!
55:33Unfortunately, that leaves me with the real horrible job.
55:37This was very close as well,
55:39but the person who's leaving us this week is...
55:46..Mike.
55:48Sorry.
55:54I feel it was my time to go.
55:56Just this little farmer who does a bit of baking in the kitchen
55:59and everyone else is just so incredible.
56:01I feel like the quality of what everyone else is doing
56:04is just breathtaking.
56:06And, yeah, I'm just going to miss everyone.
56:08Oh, God!
56:09I never want to bake again. I'm just going to miss you guys.
56:12That's why I'm sad.
56:14One thing my mum said to me was, don't cry.
56:18A bit better next week. Yeah, hopefully.
56:20I'm really happy, but I'm really sad at the same time.
56:23Mike was genuinely the heart of the group.
56:25He's a good friend as well.
56:27You can do things with baking that I couldn't even dream of doing.
56:30It was really close between Samaya and Mike,
56:33and Samaya just pipped him on two of the three challenges.
56:36It was a shame.
56:37He's a great guy and a fantastic baker.
56:39I'm looking forward to visiting his farm shop.
56:41Georgie, well done. Well done.
56:44So good.
56:45Star Baker's just crazy.
56:47I honestly didn't think I was going to do it,
56:49but it does mean a lot.
56:50I've always been self-conscious about my baking.
56:52I need to get a bit more confidence in myself,
56:54and it just shows I can do it.
56:57Next time, it's pastry week.
56:59It's just very thin and fiddly, and it doesn't like me.
57:02The bakers tackle tarts in the signature.
57:05It's got a blowtorch!
57:08Filofilo in the technical.
57:10Big sausage roll. Big sausage roll.
57:12And in a shoe showstopper.
57:14Stinks of burning.
57:15Who will rise up?
57:16This is where usually things go wrong.
57:18And who will fall down?
57:20So fragile.
57:23Straight in the bin.
57:25I started so well.
57:27Are you a star baker in the making?
57:30If you'd like to apply for the next series of Bake Off,
57:33visit my channel for.com forward slash take part.