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