The Great British Bake Off - Season 16 Episode 07- Meringue Week
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00:00Jasmine was on a roll over all three challenges and landed her third star baker crown.
00:06It's a hat trick.
00:07Jasmine!
00:09Aaron's plans might have fallen apart.
00:12It's broken.
00:13But...
00:13I don't know what to do without me!
00:16It was Natalia's baking swan song.
00:18Natalia.
00:19In the tent.
00:21I love you boys.
00:22You're so nice.
00:24This time, a bake-off first.
00:27One, and two, and three.
00:28Herang week.
00:29This isn't the stress I've been in my life.
00:31Challenging the bakers with the stickiest of signatures.
00:34Yuck.
00:35Squeaky bum time for a minute.
00:36A technical that splits the pack.
00:38Could everyone leave the tent except for Ian?
00:41And a staggering showstopper.
00:43Oh, God, I feel sick.
00:44Who can keep their cool?
00:46Oh, my God, that looks good.
00:48And who will suffer in the temperature of the tent?
00:51I'm screaming inside.
00:52Can't you hear it?
00:53Like, help me!
00:54I'm screaming inside.
01:01I'm screaming inside.
01:02I'm screaming inside.
01:03Oh, my God.
01:04I'm screaming inside.
01:04first ever meringue week yeah what goes
01:19crack crack no idea a morangetang
01:23so happy to be here i would love this week to be the week of consistency
01:29but meringue is a friend to nobody it's the one thing where if it's not
01:33completely perfect it's completely wrong one of the amazing things about this
01:37competition is that each week you have a completely new slate whatever's gone
01:41before you just have to like bring your best game again a little bit of
01:44delirium can be good in the tent because you just keep moving and you don't
01:48overthink things i think a lot of people's practices haven't gone well
01:51mine included my kitchen was something else it was meringue everywhere so i've
01:55been covered in it dogs covered in it they're like oh it's been a sticky wake
02:01hello bakers welcome back to the tent i've got some very exciting news it's
02:08the first ever meringue week i was gonna say that i'm sorry i got a little bit
02:12excited due to public demand and demand from paul hollywood we're dedicating a
02:18whole week to that sweet eggy goodness some people call merengue it looks like
02:24clouds taste like heaven now for your signature challenge today the judges
02:28would love you to make 12 mini meringue pies your pies should be made with a
02:34buttery shortcrust pastry with a tasty filling and an exquisite meringue topping
02:40you have two hours on your marks and get served bake
02:44what am i doing what am i doing a bit stressed about the time
02:50it's only two hours today which is so annoying
02:52the signature challenge our bakers have to face are 12 meringue pies the ring topping is the
02:57critical thing so the bakers can choose whichever meringue they wish obviously you've got swiss you
03:03have italian and then you have french i just want a really stable stiff one today
03:06for me the perfect meringue pie it has really crisp history we want that snap the crack and
03:14the beautiful butteriness to come through it's sort of my go-to sweet shortcrust pastry recipe and it
03:19doesn't normally let me down they can put anything they like in the filling so the obvious thing
03:23would be some kind of fruit curd but they could put frangipane in there they could put a set custard
03:29in there you don't want it to be too gluey it needs to be firm so that there's a contrast with the
03:35soft meringue yeah the kind of thing that if i can execute well today they do start to look on the
03:40professional side of baking we've got six amazing bakers and we want them to show off what they can do
03:45and this is the classic way of doing it it's a tiny little thing but it's very difficult to do
03:49morning jasmine morning hello jasmine tell us all about your meringue pie triple star baker
03:57have you had a handshake as well yeah wow you've smashed all the record you should leave now really
04:03quick while you're ahead so i'm gonna be making passion fruit and raspberry meringue tarts perfect
04:10jasmine's hoping a tangy passion fruit curd and fresh raspberries in a sweet shortcrust pastry case
04:17topped with swiss meringue might win her another accolade give her a handshake now get it out the way
04:22with no she's never going to get another handshake and she's never going to get another star baker
04:26my money's on jasmine thank you jasmine thank you but there's stiff competition when it comes to
04:33citrus curd i'm making a lemon and raspberry tart with a meringue topping i've practiced it quite a
04:39bit there's been lemon tarts flying everywhere adorned with raspberries and edible flowers leslie's
04:45italian meringue will top a sweet short crust case filled with a raspberry gel and a classic lemon curd
04:50custard or curd cooked curd yeah is it quite nice and sharp it is sharp yeah because you've got the
04:56raspberry coming through as well good luck leslie thank you does anyone want to take over to create
05:03the most exquisite and tasty pies i'm using chestnut flour in my pastry for extra flavor a delicious
05:09buttery pastry is essential so we have a pot to create for the partlets to avoid it being tough
05:16when baked means delicate handling and keeping cool it's going straight in the freezer gonna chill out for 15
05:24minutes hello hello you're just prancing about harder than it looks what i do who's at hardest to get
05:30banter out yeah tobes when he's in the zone aaron he's all right with banter you're always good value
05:36you're the banter king oh stop it you got a mullet as well that elevates everything so i'm just chopping
05:43up my apples ready to stew them in a moment all the bakers have opted for fruity fillings it's passion
05:50fruit curd so lots of passion fruit choice is designed to cut through meringue sugary sweetness
05:55could i get a bigger soup it's hilarious for his filling software engineer ian's thoroughly
06:06researched bake-off history since season one anyone that has used rhubarb hasn't gone home
06:11and this has stayed true for 15 seasons because they love rhubarb topped with italian meringue
06:16ian's pats ukraine case will be filled with a baked almond frangipan blackberries and a double
06:21dose of lucky rhubarb with a smooth compote and decorative batons you're not doing rhubarb are you
06:27yeah what kind of tent is this do you not like rhubarb no do you have like a little absolutely not
06:33do you want me to vomit over your bake i'll be a first ian's not the only one opting for my least
06:39favorite filling that is five parts rhubarb to one part strawberry i would say this whole tart to me
06:46is like a balance between sour and sweet tom's tangy rhubarb and strawberry curd will be in a
06:52short cross pastry case topped with stem ginger swiss meringue he'll blow torch rather than bake
06:57i don't like torch meringue i think it's too sticky yes you're adding this stem ginger the ginger itself
07:04the liquid so i make the swiss meringue then i'll add four tablespoons of that syrup i just find it
07:09cuts through the sweetness a little bit i'm gonna be fascinated to see how that stem ginger comes
07:12through i will try and make it definitely come through it's looking good i just want to cover
07:17it with clean film and put it in the fridge now this is my blackcurrant compost which is going to
07:22go underneath the blackcurrant filling aaron's pairing blackcurrants with a chestnut filling
07:26it looks vile for his take on a french classic so i had a montblanc tart in paris i do like the
07:33montblanc i think that's such a gorgeous thing and it had some like blackcurrants in it and i felt
07:38it wasn't fruity enough so essentially i've done the same thing just inverted the chestnut cream for
07:43the blackcurrants aaron's almost montblanc pies will have a short crust pastry case toasted yuzu and
07:49blackcurrant meringue a blackcurrant compote and crema along with the bait's traditional
07:54chestnut cream filling i'm very suspicious i mean i think chestnuts are lovely it'll be interesting
08:00well i hope you like it i hope i like it you're inventing something new they fear change don't worry
08:05yeah it's very unnerving smell on that it's just perfect toby's also taking a risk so i'm making
08:13mini meringue apple pies with candied walnuts with an inventive illusion bake it's all going so well
08:21when's it gonna start going wrong his short crust pies will contain apple walnut and vanilla custard
08:27they'll be topped with a lattice of piped meringue that gives the illusion of a woven pastry lid
08:33it is meant to be meringue tart yes is there enough meringue i'm gonna dome the top of it as well so
08:38it looks like a very full apple pie how very um halloween look forward to it good good thank you
08:44siri thanks i feel like that's your favorite holiday of the year my birthday
08:47guys i've got to do a time call but there's no allison ian quick come over it's your first time
08:55tell them they've got an hour left beggars you have an r left perfect yeah better than allison
09:03so pastry's been in the fridge about 20 minutes i'm gonna get it out now and fill my tarts
09:09in those black gloves holding that knife you look quite sinister yeah i know feel sinister today we've
09:14got to move fast all right i'm going to whilst most are blind baking so i'm going to do 15 minutes
09:19on the blind bake and then take the beads out ian's the exception i'm doing a baked filling in mine
09:25it's very traditional frangipan they're going to need to be in the oven for 20 minutes i'm like so
09:32nervous about those times but let's see get on in come on let's get your meringue on
09:38so let's merengue one and two and three come join me no chance let's meringue together come on joey
09:50bum bum bum bum bum bum join me i'm so sorry to this point but it's absolutely not happening
09:54join me how do i merengue bum bum bum bum bum join me bum bum bum bum bum bum i knew you'd join
10:00i just need to make my meringue projecting the merengue in favor of meringue the baker starts on the
10:13critical sweet eggy topping sugar syrups for the meringue and you get the 18. they can make any
10:19style of meringue they choose i didn't know there were different types of meringues until about
10:23five days ago jasmine and tom are making swiss heating egg whites and sugar before whisking
10:30the whole mix it's like rubbing your tummy and patting your head the other bakers have
10:34opted for italian which is essentially making a sugar syrup and then pouring that into your
10:40egg whites 116.5 perfect adding anything extra to either it's brown because it's supposed to
10:46look like pastry so i've dyed it it's a delicate balance as too much liquid can destabilize the
10:52mix now add the flavors in four tablespoons of the stem ginger oh yeah that's the stuff
11:00you've got half an hour left
11:04the edges are cooked the base is not completely cooked so this is going to be a very stressful
11:12delicate operation i think
11:13less paste more feed it's going back in i'm just going to do five and then check it because i need
11:22to get this show on the road now we wait do you rather be a raspberry or blackberry raspberry name
11:28a fruit and i'll do an impression okay okay okay blueberry okay okay mango oh that's a bad one
11:34mango is hard actually well i love that
11:40um okay if the judge is expecting deliciously crisp pie cases you're baking the bakers must time the
11:47exact moment to take them out i think they're okay these ones too soon and they risk their bakes being
11:53pale and soggy we get them like two minutes longer i'm liking this peach today i could see a meringue in
11:59this color has anyone in your family tried this no so paul and prue will be the first people to try your
12:05meringue it's very rogue oops these need to come out of the oven
12:13i think they look right actually happy with that they look pretty good but the real test now is going
12:17to be if these come out of the walls come on come on pastry's done okay right they just need to chill
12:24for two seconds longer i think i'm going okay i think i've got like 20 minutes maybe right because
12:29you have 15 minutes whoa right i am literally like to the wire now i'm gonna start assembling good
12:36a lot to do oh my god my hands so it's gonna be raspberry then the curd now we're getting rhubarb on
12:43big spoon big spoon look at you go you can wield a piping bag i don't fear the piping bag no
12:49really taking too long to do this this is chaos but it's gonna get covered in my right this is the
12:55most precise thing i have ever done in my life i won't believe that this is just about the height of my
13:00artistic talent i think oh i forgot to put the walnuts in how did i forget that what a silly boy
13:09i'm just gonna try pressing a few in just try icing over the top bakers you've got five minutes left
13:18gosh gosh gosh blow torch that meringue
13:25crew said she doesn't like a lot of char i'm just gonna go light i'd want a bit of caramelization
13:30but i don't want it to be burned oh wow these are great bakers you have one minute left
13:35one minute that is stressful these are lemon fabina from my garden okay
13:47bakers your time is up please step away from your meringue pies
13:55just hit so big yeah
13:57like i'm going i forgot the walnuts it's creepy bum time for a minute the one thing that didn't
14:03fully go to plan there is that that meringue does look a little bit thinner and stickier oh my lord
14:08these are beautiful i don't know if i've cooked mine enough
14:20the baker's mini meringue pies now face the judgment of paul and prue hello tom hello hi tom
14:25they are as neat as a pin i'd like to see a little bit more of a flash of color to the meringue i feel
14:37like i heard prue say she doesn't like toasted meringue what i don't like is unbaked meringue
14:41so this is a rhubarb and strawberry meringue tart with a stem ginger swiss meringue on the top you
14:56know that meringue has a really lovely flavor it's still disgusting texture the tartness that comes from
15:03the base is nice the overall flavor balance with the meringue the strawberry comes through beautifully and
15:08it's not overly sweet actually no it's lovely fantastic
15:18pastry looks a little pale to me so we've got a sweet short cross pastry with a raspberry gel
15:26and then we've got a lemon filling and a italian meringue then lemon curd is absolutely delicious
15:33but it is too thick it's just too gloopy that yeah it's too gluey okay the rangs lovely set well
15:39cuts well yeah i think the flavor combinations of all three balances with the sharpness from the
15:43lemon care it's just for me your pastry is overworked okay i think it needs a little bit longer in the
15:47oven as well yeah
15:54yeah i i like these don't they look beautiful nice and crisp pastry holding nicely so my meringue pies have
16:02some fresh raspberries in them and then a passion fruit curd and then a swiss meringue on top
16:07mmm absolutely perfect crisp pastry really strong passion fruit a little bit of raspberry
16:14and creamy meringue it's really good pastries well baked the passion fruit comes through really nice
16:19it's nice and sharp balancing with the raspberries and then the sweetness on top so well done thank you
16:24well they certainly look interesting they're not all identical your blowtorch is all over the place
16:50you've got parts here which just aren't touched at all okay you have black currant compote a black
16:55currant filling some chestnut cream and then it lightly flavored you zoom around that's beautiful
17:00and the reason is the tartness against the sweetness and your pastry is fantastic i would
17:04have liked a bit more of the chestnut but the combination is lovely if i saw them in a pastry shop
17:09i would want to buy one well done aaron thank you very much thank you
17:12love the look of them these are rhubarb and blackberry tarts with a frangipan rhubarb compote
17:24vanilla italian meringue and rhubarb batons you know yeah and it's very complicated but it's absolutely
17:29beautiful everything goes together really well it's lovely thank you i like the tartness that's coming
17:35from that with the frangipan it's baked beautifully i do get the tartness from the rhubarb but not necessarily
17:40the flavor overall i think it's a decent though very good thank you thank you
17:49they look absolutely lovely such a clever idea to make them look like little apple pies with the
17:56meringue so it's a sweet short crust then there's a custard in the base stewed apples candy walnuts and
18:03meringue it's lovely and sharp and the pastry is just delicious and i like the meringue
18:10wow thank you the reason why i like it is because the tarts and the apple the texture
18:19inside there as well we know that's meringue but actually it's not overly sweet it's delicious and
18:24i've never seen that before well the pantry is lovely oh wow that couldn't have gone any better i don't
18:31think they actually gave me any critique at all i don't know how i feel about the left-handed handshake
18:36situation i don't know what it means mood in my camp is disappointment after that one because this is
18:41meringue week and that meringue was the worst i've ever made a bit disappointed that the textures were
18:46wrong and the pastry is a little bit under but i sort of knew that
18:52the bakers were able to prepare for their signature bake
18:56but the technical challenge will be a meringue based mystery
18:59hello bakers welcome back to the tent it's time for your technical challenge and today your
19:07technical challenge has been set for you by the king of meringue paul hollywood now paul we know
19:12you're a font of meringue based knowledge have you got any advice for our bakers you get one shot at this
19:18you make a mistake on that that's it okay as ever our technical challenge will be judged blind so
19:24we're gonna have to ask the king and queen of meringue to exit the tent hurry up guys we've got
19:29some exciting news for our bakers guys for your technical challenge we're about to unleash on you
19:36a staggered start time and a staggered finish time check this out could everyone leave the tent except for
19:43ian why oh my goodness gracious great balls of fire ian the judges would love you to make four perfectly
19:53risen souffles your souffles need to be made with a raspberry italian meringue base served alongside
20:02a leaf-shaped twill you've got one hour on your marks get set bake good luck ian thank you guys
20:12make eight curved leaf shaped wheels i'll put the sugar and butter together and i'll put in the egg white
20:17and then i'll put in the flour easy oh that looks like a raspberry souffle before we talk about it
20:25you need to tuck in while it's at its full height tell me what you think well it looks wonderful wow
20:33that is beautiful it is an italian meringue method what they go do is make a puree with the raspberries
20:38once they've done that then they need to make almost a sticky jam meanwhile you also have your egg whites
20:44whisk in to soft peak if they take it to stiff peak it's going to be quite lumpy and quite rough
20:51now your bacon is for about 20 minutes if they don't get their timings right and they run out of
20:55bake time the chances are it's not going to have the full height the baker's got an hour for this
20:59challenge and we're staggering their start we can taste them fresh from the oven start off with the
21:03twills to get that out the way they have rolling pins so when it comes out the twills can be lifted and
21:08placed over and it gently folds this seems so simple that there are a hundred things that could go
21:13wrong this is evil why am i here by myself you're the first man on the moon and do i get any special
21:20treatment because of this i'm gonna wash your hair later that would genuinely be a dream when's
21:25everyone else coming in hello hello hi this is so funzo but you're gonna really enjoy this toby the
21:35judges would love you to make four perfectly risen souffles your souffle should be made from a raspberry
21:42italian meringue base and served alongside a leaf-shaped tuile you've got one hour on your marks get set bake
21:51oh my goodness me i have never made a souffle at least we have a recipe i wouldn't say full but
21:59it's a recipe i'm just gonna have to wing it it says curved i don't know if that means these are
22:04just curved leaves or if i have to curve them myself oh i feel like i need to move faster
22:09come on then leslie les you're gonna smash this one okay leslie the judges would love you to make four
22:16perfectly risen souffles on your marks get set bake i'm really trying hard not to be stressed because
22:24i think when you're stressed you start panicking is this good for smearing i think that's a good
22:30schmearer i'm not a massive fan of souffle i like food with substance what's your favorite dessert apple pie
22:36ice cream custard and then clotted cream on top of that ice cream custard and clotted yeah go big or go
22:44home
22:47i'm literally going to put that in for a couple of minutes as soon as they're golden brown i'll take
22:52them out come on aaron on your marks get set bake i have actually made two players before i have never
23:01made this wheel before jasmine on your mark get set bake i find the staggered starts really unnerving
23:12it's the waiting i just don't like it what a weird challenge can you be having a good little look
23:19tom on your marks get set bake first impressions souffle never made one honestly a bit confused
23:31baking twills is a fine art they look like twills they're definitely not the neatest ones go under
23:37they'll be soggy and unpleasant to eat um so they're a bit pale but they are what they are but if over
23:43baked they'll snap when curled oh a bit brown and i don't think they're gonna curve very well
23:52no i cooked them for too long so i'm just gonna go again
23:55so next step is make a smooth raspberry puree using 25 grams of the caster sugar while other
24:03bakers move on i just blitz the raspberries with sugar and i'm just sieving the seeds leslie's
24:10spending time baking new twills second time lucky i'm screaming inside can't you hear it like help me
24:19i have to make an italian meringue souffle base with the remaining sugar and the raspberry puree
24:23i am going to add some sugar to this and then bring it to a syrup 200 grams remaining from the 225
24:29grams of cast sugar with the remaining sugar so how much remaining sugar do we have 430 grams that's
24:36a lot of sugar so i need to get that up the temp your face when i said souffle i mean what a picture
24:42never made one i moved into this flat once right and i became obsessed with it i bought all the ramekins
24:47and everything and i am like a professional souffle maker do you want to make these for me no i don't know
24:52about this one though i don't know about this one so i'm just starting to separate my eggs this is
25:00for the italian meringue to cook the egg whites properly the syrup has to be 116 degrees i need
25:06it to get to 120 degrees celsius in fact to perfect this recipe the syrup should reach 114 degrees this
25:13needs to get a couple degrees higher this is 111 yeah do you know what that's done 120 okay while to
25:20achieve the airy texture the judges expect bloody hell this is stressful the meringue should be whisked
25:25to soft peaks and no further like medium medium peaks right or when baked the souffles risk being
25:32lumpy and curdled i'm sort of aiming for stiff peaks that's stiff peaks already not sure what it's meant
25:38to be but it's stiff hours now right i'm just filling these i have no idea how high they're meant to be
25:44this is the most stress i've been in my life whenever i've seen souffle it's always got like
25:49perfectly level edges i feel like it should be perfect let's see the delicate dish requires up to
25:5820 minutes baking all right so let's set a timer for 10 minutes well i'll bake them for as long as i've
26:04got going too late the bakers run the risk of serving the judges a raw mixture hopefully they'll be done in
26:10time yeah i'm going in i'm going to leave them in to the very last minute so now we wait
26:20ian you have 10 minutes left i mean they look like souffles but i don't know how long i'm meant to
26:25beg them for stressful do you like souffles i love eating souffles all about the rise isn't it it's all
26:32about the rise if they don't rise it's game over and they've risen so much i mean these are big boys
26:39oh my god they are insanely tall they're not going to be dumb they're going to be raw oh my god
26:50i feel like i need to take them out 15 minutes feels right oh my god wow ian those are taller than you
26:58baker number one i'm coming to get your bake right now as always it's great the technical bait will be
27:05judge blind madam monsieur the height's quite good it's got a decent size
27:16that's very very sweet too sweet and not enough ross i think the main mistakes in my hair
27:21it's a very good texture for souffle very fluffy like a cloud the twirls look great it's a nice color
27:27that actually that interpretation is fine for me i agree they're coming out number two i'm coming
27:33to get your bike they're really tall but they do look like they're coming down a tiny bit now
27:37enjoy it's wheels baked well that's super is quite flat it's not as high as it should be
27:47higher than that i think they're taking me meringue to the wrong stage they need to take it to soft beat
27:54not stiff beat because it makes it lumpy the raspberry levels are good but it's just too flat
27:59yep they're gonna be raw wow i've got it never mind baker number three i'm coming to get your bake
28:10i'll be really gentle with them as well oh my goodness oh dear you might want to just put it
28:16straight in the bin well look it's like liquid yeah it's not baked long enough yeah
28:22it's over whipped so that the white would not incorporate properly and the twirls are thick as
28:31how they're all different colors yeah those aren't good bacon number four i'm coming to get you
28:44so your card did decline but don't worry i'll sort that out thank you very much it's got a bit of height
28:50to this not as much as should be there it's not quite as set as i expected it to be a little bit
28:57wet in the middle which is why sunk of it flavor wise it's okay it's quite lumpy and these wheels are
29:03too thick bacon number five i'm coming for your bake
29:11i can see from here that the biscuits are all different shapes but actually they taste amazing
29:15the color's amazing too they're decent twirls are good these do not look good it's all
29:21how soft that is yeah it's liquid i should say it's good yeah the flavor's everything going for it
29:28bacon number six i'm coming to get your bike they're dropping already thank you so much
29:33this is your last dish enjoy thank you the problem with this is obviously the height it looks quite rough
29:44it's too sweet i'm not properly risen no it's not it's dropping really quick isn't it as well
29:50these are under baked but it's not very good great grainy actually pale flat i can't see what's going for it
29:57it was so brutal the judges will now rank the souffles from worst to first in sixth place we have this
30:07one leslie it was under baked yeah in fifth spot we have this one tom i did think it was slightly
30:14underbaked you didn't get much height to it either jasmine is fourth and toby's third and in the second
30:20place we have this one it's mine aaron nicely set and quite well risen pretty good job
30:27which means in first place we have this one you had the hardest spot so well done the raspberry
30:36flavor was there but it was balanced by the sugar however what i did like with the twills and the
30:40height that you got how do i get first i'll take it yeah you put 230 grams too much sugar in
30:49what i thought i'd say juice the remaining sugar i'd say confidence is low going into tomorrow if i'm
30:55going to be here next week i need to bring a superstar game that wasn't great i don't think i'll make
31:02another souffle no here we go the first ever meringue week have you enjoyed it yeah i loved it i like
31:15meringue you like anything sweet what about toby's apple pie i think he did a good job i thought it was
31:21pastry on top he deserved the handshake though didn't he and why did jasmine get a left-handed
31:25handshake it wasn't quite as good as toby's so a left-handed one is not as good you just make it up
31:31as you go along i do yeah but jasmine deserved it and weirdly on the other side of the fence we had
31:35leslie and rossi flay it was just too soft and flat she's in big trouble tom's in trouble on his
31:40signature i was a bit concerned about the meringue it was too gloopy that's the perfect example of what i
31:45don't like about torched meringue let's talk about ian because ian did quite well in the technical
31:50didn't he he won he did i described that as quite well ian's was really really sweet he got away with
31:59it because the rigidity of the meringue itself but i think overall toby's done well and i think aaron's
32:04up there as well and jasmine we are getting to the creme de la creme of bakers now though aren't we
32:09quarterfinals next week and i think at that point we are beginning to sort of hone down on who's going
32:14to be in the file it's week seven i hope so unless you've been asleep the whole time
32:26welcome back to the tent bakers i hope you're all still enjoying those meringue wheat vibes bum bum bum
32:32hey those vibes aren't over kids because it's time for your meringue showstopper challenge the judges
32:38would love you to create a beautifully decorated vacheran glacé so named because of its resemblance to
32:46an alpine cheese traditionally your vacheran should consist of an exquisite meringue shell containing yummy
32:53ice cream so it looks like a cheese tastes like an ice cream so much better that way around exactly you
32:59have four and a half hours on your marks and get set bike i need to get everything starting super
33:08quick it seems like loads of time but it goes in the flesh let's split some eggs today's showstopper
33:14challenge is a vacheran glacé a vacheran is basically a cocoon of meringue over an ice cream i've never had a
33:21vacheran in my life so my perfect vacheran at least a third of it will be meringue and the other two thirds
33:27sorbet and ice cream those two flavors must go together and they must go with the meringue they've
33:32got to get the recipe right when you put it in your mouth the flavor should really pop if it isn't right
33:37they're going to be in a world of trouble got that feeling of impending doom i'm traumatized from trying
33:41this at home and it having no flavor at all we expect the meringue to be baked long and slow and that
33:47will create a hard meringue and will be very stable if they bake it for less it might look good but
33:53guarantee this thing will crack and it will fall apart i'm not feeling confident about this i never
33:57feel confident with meringue with the showstopper we always want some height to it and be a bit
34:02extravagant and extraordinary you want to see something that's hugely elaborate decorative most of
34:07all i wanted to have classic flavors good meringue and beautiful ice cream if the bakers do this correctly
34:15this will be unbelievable hi tom good morning how are we doing tell us all about your vacheran
34:23glace me and my family always have to go mushroom foraging so today i'm making a set mushroom you
34:29have the banana sponge banana ice cream and you'll have a banana and hazelnut dulce de leche in there
34:35after underperforming yesterday tom's going bananas with a giant mushroom wrapped in swiss meringue
34:40his fungi will have a detachable white chocolate and coffee italian meringue top so that you can
34:46essentially lift the meringue off in case you don't like a non-baked meringue it does sound really
34:51good okay flavors combinations yeah structurally is it quite sound maybe um let's see how we get on
34:58good luck babe thanks guys have a good one in this immense challenge a lot of meringue today
35:04who'd have thought for meringue week the bakers can once again make any meringue they choose
35:08this is a swiss meringue that i'm making i'm literally doing a french meringue but to ensure its
35:13stability it's essential they follow their recipe perfectly i've used 150 grams of pasta sugar and 300
35:21grams of egg white we're gonna check consistency of this it doesn't do anything when you turn it upside down
35:29it kind of does do something i'm not gonna do that for too long i'm not happy with this something not
35:35right with it i should give it another go you got it les you got it to create the show-stopping
35:42vacheran glacé that judges expect so i'm gonna pipe a scallop shell is it scallop or scallop the
35:49bakers must conjure up really cool little piping nozzle i have here sort of looks like corrugated metal
35:54an elaborately sculpted meringue decoration how you feeling
36:00not in control i feel uh yeah i feel great i detect some sarcasm it's all gonna go in the oven
36:08soon but i need to pipe my tree first yeah these are meant to be fern leaves do they look like a dock
36:13leaf maybe i should have done pearls in the middle of it morning jasmine i gather that your restaurant
36:19i say is going to be a seashell so i'm gonna do a shell with pistachio ice cream stracciatella ice
36:26cream and strawberry ice cream and your three ice creams how are you freezing them so i've got these
36:32moles which i'll freeze them in so then they'll turn out and be a similar kind of shape in addition to a
36:38trio of ice creams jasmine's stepping outside her comfort zone with an art deco french meringue
36:43seashell with pistachio praline struts are you confident about today no this is this is this
36:49going to be your weak link this is as we're just going to crack and fall apart
36:56it's as far as i can get it with the time i've got left it's better than the last lot oh gosh i need
37:02to make sure that they're going to be structurally sound so i'm just filling in little gaps but i'm
37:07pretty much good to go on these again i'm going in achieving the perfect meringue they're going to be
37:12a friend hour and a half means baking low and slow okay i would love it to bake for seven hours
37:18really slowly in an aga but i don't have that all that time i'm coloring my rang but i'm just doing
37:23it in the bags as it comes out you get like a ruffle i need to get my ice creams churning next the
37:29baker's turn to their vacheran glacés icy fillings so these are the two custard bases you have a banana
37:34ice cream and then a cinnamon ice cream making multiple frozen elements oh yeah so that's my chocolate
37:40custard base it's crucial their flavors complement each other perfectly so i am making mango sorbet
37:47and coconut gelato let's pray to the meringue gods right let's start churning i'm going to pop the
37:53basil window curd hopefully the judges will like the flavors a sorbet sorbet i'll leave that to
37:59churn till it's done morning aaron good morning tell us all about your vacheran glacé mine's called
38:05kitsune sundae a what kitsune sundae right it's a japanese fox spirit it's essentially a fox only
38:11with nine tails as opposed to a cat with nine lives beneath an intricate fox figure from japanese folklore
38:19aaron's concealing a key lime and lemongrass sorbet and a smooth stem ginger ice cream i love ice cream
38:26are you the sort of person who'll watch tv and go through the whole box i'm the type of person who will
38:30open the tub have four spoons to put it back i couldn't live with you babes i'm telling you i
38:34can make you any flavor ice cream that you want to that's true i could live with you so that's my
38:39coffee sorbet in there strong espresso but i feel like you need that with the dark chocolate because
38:44i want it almost to taste like a mocha morning good morning tell us about your rash round lassé i want
38:52to cast your minds back about a decade ago there was another fella called ian from belfast on beg off his
38:59back alaska didn't didn't go too well and he served it in a bin
39:06back in series five one of the most iconic bake-off moments of all time
39:12saw another ian from belfast no no no no no consign his bait to the bin ian ian ian you have to
39:19present you look at how you can present it come judging his flavors were never tasted so where's your
39:26sponge in there we could have tested that do you remember i remember so seeing as i'm the other ian
39:33from belfast this is going to be a bin with the same flavors that he did his back the last brilliant
39:39ian's italian meringue vacheran glacé pays homage to series five ian's flavors with espresso sorbet dark
39:46chocolate ice cream sesame praline and vanilla chantilly cream so you're finally going to put bin
39:51gate to bed yeah my sorbet is churning already well it's good because ian's didn't really set
39:56and that was part of the problem good luck here with their first frozen filling churned looks like
40:02it's set like a dream to get a second made in time the bakers can't chill now i'm not good at
40:09multitasking so i generally find this moment in any bake quite difficult i'm just going to simp this one
40:14more time because i really want the pistachio ice cream to be smooth wait you've got to hold this
40:18flat that's not going to work it's quite small that's it isn't it i'm going to go borrow one
40:22from tom okay it's not really going through tom's provided holes are too small i'm going again
40:29that's oh this has been an absolute fiasco i thought you were good now i'm going to make coconut
40:36gelato unlike the rest of the bakers toby is not using milk or cream because i was lactose intolerant
40:42when i was a kid i thought i'm going to try and make this whole thing lactose free his basharang
40:46glacé celebrates a trip to south america one of my really good friends is colombian we went and
40:51stayed at his family home and in the garden there's this beautiful mango tree so every morning we
40:57would go out and pick fresh mango so it's my ode to that beneath the meringue mango tree toby's packing
41:03in mango sorbet macerated mango and a coconut ice cream along with a coconut caramel whipped cream
41:10so my little lactose intolerant friend doing ice cream when did you find out you were lactose
41:16intolerant when i was a baby so i grew up on goat's milk goats get bad rap don't they i guess because
41:20the devil has the form of a goat and the old clippity cloppity i'm getting turned on i know
41:28makers you're halfway through you got two hours and 15 minutes left oh i don't know whether to up my
41:36oven temperature this should please you today because there's a lot of baked meringue so we
41:40shouldn't get the whinging that we got yesterday oh it's still soft it should be hard and it's just
41:46not it's really weird i don't know why it's not it's exactly the same as i've done it at home
41:51what amount have you used i've used 150 grams of pasta sugar and 300 grams of egg whites it's the
42:00other way around it's double sugar i mean that's what i've done yeah yeah so great now you can just
42:04redo it i just need to get it done if she can crack her swiss meringue leslie's bake will be inspired
42:11by an upcoming family celebration my daughter got engaged at christmas i hope i'm the wedding cake
42:18maker i figured i better start practicing just in case leslie's vacherang glacé wedding cake will be
42:25home to lemon and basil ice cream strawberry and mess vanilla ice cream and be adorned with swiss
42:30meringue swans and ruffles you all right leslie yeah i'm a little bit stressed what are you stressed
42:35about my meringue didn't work i read the recipe ran the wrong way have you got time to cook it and
42:41everything probably not but i'm gonna get some out anyway listen we gotta keep fighting boys keep
42:46fighting bakers you've got one hour left yeah you drink that leslie hydrate hydrate hydrate everything's
42:56done it's just gotta assemble and hope that the meringues don't crack you got this man hopefully
43:00let's do your mustache while we're here yeah go on tie me up right here we go i am absolutely
43:08petrified petrified just baked meringue is incredibly fragile getting them off is going to be interesting
43:15brands don't really like temperature change and before the bakers can begin building their vacherang
43:20glacés these are my meringues all go inside the structures they face the nerve-wracking task i can hear
43:26like cracking of freeing their meringues crack here crack here cracks there without breaking them
43:35oh my days i'm literally shaking oh come on please stay together come on
43:44there's a lot of cracks here hopefully i can glue this all back together
43:47is anyone else going badly oh this business is so stark
43:50oh so this is one of the most stressful things gonna try again hopefully i can get this one
43:59off in one piece it's cracked a lot what i might do is pour white chocolate onto it
44:04and hopefully the chocolate will solidify that's my backup plan
44:07let's go that was tense while most undertake repairs
44:19ha that did not work meringue meringue meringue meringue i'm just covering this in white chocolate so that
44:25the ice cream doesn't make it all go soggy leslie's forced to accelerate her low and slow bake time
44:31i've just turned it up to 200 just hoping that it'll give it a little blast that it needs how long have
44:36we got please don't say half hour bakers you've got 30 minutes left let's make the showstopper of dreams
44:43i'm trying not to panic i think we need to make a bloody veteran as the clock ticks down ice cream
44:49the bakers attempt the tricky task of building up everything when i assemble it needs to be frozen
44:54cold otherwise the ice cream will melt they didn't have tins in the size that i needed so i need to
45:00cut this it's so hard if i have something that's standing and edible that is honestly a win i can't
45:07deal with the mess i'm staying positive today i'm not going to let it get me down bring it on
45:14sorry hey so my whipped cream i've just got some vanilla and ginger syrup so this is the coconut
45:20caramel cream this is my nervy moment so this is me making the mushroom head i do feel like it's
45:27coming together now but it is what it is okay so now i'm making my pistachio praline i'm icing ice
45:32cream and everything is collapsing but it is fine because it's gonna go back to the freezer bakers you
45:38got 15 minutes left it never ends never end i'm gonna get them up and just hope they're setting off
45:44i'm gonna torch this italian meringue next oh they're a little bit soft it's not had quite long enough in
45:50the oven oh that's just cracked as soon as i put it on why is lips black it is black food coloring
45:56powder and lustre dust oh i need to wash myself after this these do look very rustic i suppose i
46:04just gotta trust myself are these the sides of the bin these are the sides of the bin well it's the
46:08sort of old tin beaten up yeah yeah it needs character yeah it's the sort of bin the top cat
46:14wood sleeping right exactly oh that's a good reference oh you need to know which bin you're
46:20creating this is chaos gosh look at that right what should i do what should i do what should i do
46:26right let's glue it up i've tried my best today it was a silly little wearer i was going to sample
46:32it in the freezer the chocolate's not stuck it together can i request some setting spray let me
46:36just add the nose oh my god my hands are shit somehow i want to use these to support the shell
46:44and around the side over here press boss that's ones where the batch that had an accident they flew
46:50off but i'm just going to cover it with fruit life save on that bakers you got one minute left
46:56come on bakers you've got this it's gonna be down to the wire oh god i feel sick
47:00it's like a bin lid is it the cleanest no hate that it's wonky on top but maybe they won't notice
47:08that much bakers that is it your time is up is there a good angle for it look on the bright side
47:17i've never got to make a bashering glass again in my life that is incredible tom it's pristine
47:23oh don't catch me like this i know the meringue's not great i'm just feeling super relieved that
47:30it's done not allowed to cry on telly oh sorry
47:47the baker's vashran glacis now face the judgment of pru and paul jasmine please bring
47:53up your vasharan glass eye the ice cream looks pretty well set the bacon on the shell looks
48:07good it's a shame about this crack here let's see if i can get in there so it's a scallop shell
48:12lined with white chocolate and with pistachio ice cream stracciatella and then strawberry ice cream on
48:16top i'm absolutely salivating the french meringue has been dried out quite nicely clever with the
48:24white chocolate i'm glad you did that i think it would have destabilized the meringue otherwise the
48:29ice creams all taste delicious and distinctly different overall i think you've done a very
48:34very good job it's very neat very jasmine well done thank you i like what you've done to it because
48:47it's got a slightly ethereal look to it all being one colour there are a few cracks in the tail but
48:52it's still very beautifully done it's a baked french vanilla meringue there is some ginger ice cream
48:58key lime and lemongrass sorbet and a vanilla shanty cream wow wow oh well done
49:10i love the ginger but i think the meringue is too toffee-ish that meringue down at the bottom is quite
49:16solid i think it's the weight has just become compressed the lime and the ginger for me they
49:21clash a little bit individually they're beautiful really nice flavors i think overall you've done a great
49:26job and i just think it's so a brave and b elegant to have done it all in white
49:36the overall look i think is amazing so this is an espresso italian meringue on the top we've got some
49:41baked layers of swiss meringue banana cake and it's cinnamon ice cream banana ice cream and then there's a
49:46layer of a caramelized banana dulce de leche with some hazelnuts in there as well there we go
49:50it's beautiful yeah right beautiful very strong banana all your layers are delicious and they all
50:04work really well together i think you've done a great job producing all those flavors in that one
50:08tower of strata love the top tastes amazing especially with the coffee that is really surprising to me
50:15because i mean that's just torch meringue but it tastes absolutely delicious congratulations those
50:21flavors are amazing
50:26the way it looks is really so neat and lovely i like the colors it's very bake-off it's very pastel
50:33right so we have a mango sorbet coconut ice cream it's a macerated mangoes and a mango salted
50:41caramel whipped cream it's always delicious really good very light and summery i think it's beautiful
50:50it's like having a pina colada i'm just not nipple deep in a pool we can be if you like but the rang's
50:56well baked everything else i think works quite well together it's lovely very nice really delicious
51:01good job terby well done it's the second time a bin's been put towards us well it looks absolutely
51:15wonderful and it looks like quite a grubby bin that's been kicked around a lot it's been through
51:20the ringer so this is a dark chocolate ice cream with a black sesame prowling on top and an espresso sorbet
51:27and just some vanilla chantilly on top of that and there's a swiss meringue outside that is a very
51:33strong flavored chocolate ice cream it needs to be eaten with the meringue because it's not really
51:39sweet i love the design but don't like the coffee and i don't like the chocolate really it's too strong
51:46i would question flavor combination those were originally ian's flavors i'm not trying to pass the buck
51:52so i'll turn around and go ian i really didn't like it mate i'm so sorry
52:02i'm happy that you put bingate to bed thank you guys
52:12it's quite informal it's sort of put on to resemble a wedding cake yeah that's what i was going for
52:19well you know i love it i think it looks very fresh so my vacheron glacé is a vanilla lemon curd
52:27and basil ice cream layered with a strawberry eating mess ice cream oh my god that looks good
52:34if i went to a wedding and i got a serving like that i think there was more than fair
52:38the batter actually works quite nice the strawberry comes through nicely as well that is so delicious
52:50this is great
52:54your meringue is a little bit chewy needs to be baked a little bit more it works because i mean you've got
53:00chantilly cream you've got cards you've got ice cream you're thinking who cares but this is the
53:06bake-off we are looking for good meringues otherwise great flavors the meringue was chewy but we sort
53:13of know that he said it weren't baked i was like no you know the flavors were good and paul really
53:18enjoyed it so that's a win for me i'm really pleased with how that went paul said it reminded him of
53:23sipping a pina colada and not sure if he invited me to get in a pool with him it didn't go incredibly
53:27well i hope i get the company points i've just committed to the bit maybe i've committed to the
53:32bit a bit too much
53:41i've never seen you looking so happy you were munching down the ice cream they'd love to have
53:46an ice cream in the hot tent you two have got such a difficult job i know people don't realize how hard
53:51it is aren't they artistic this lot they really are i think tom's pulled himself up again that was
53:57really clever what he did with all the multi-layers and jasmine had another good day i mean the cracks
54:01in her to show stop were almost the only thing wrong with it i thought leslie struggled a little
54:05bit the flavors were incredible the problem was the meringue was just too chewy but if i had to eat
54:10a plate full of it i would go for that one personally i would have gone for toby's i love the flavor
54:15with that mango and coconut was delicious he's had a good week hasn't he yeah what about aaron the
54:20problem was he had a stemmed ginger ice cream and then he had key lime as well those two were really
54:24fighting against each other a little bit i bet you didn't think he was going to be eating a bean
54:28today did you no ian from belfast on both counts interesting flavor combinations the chocolate was
54:34really punchy and the sort of espresso sorbet didn't quite work for me the sorbet absolutely
54:40let him down not his best work was it his work well no that's the point it's very clever very clever
54:47but he did do well in technical but i would say he's joined leslie in potentially going but when
54:53it comes to star baker i think it is between toby and jasmine hello bakers well done meringue week was a
55:08success i've got the great job this week of announcing the star baker and the star baker this week is toby
55:24unfortunately i've got the sad job of letting incredible baker go this week so the baker leaving
55:33the tent this week is leslie yeah i know oh don't be kind do you know what i knew it was coming it's
55:48sort of like ripping the plaster off thank you so much for the experience it's been amazing i'm really
55:53sorry to see leslie go it's a remarkable woman in a way she's my ideal kind of baker she's just really
55:59having a good time that's what bake-off's about it's been a dream of mine to actually do this it's
56:04like a lifetime achievement i've got over halfway i've had a blast well done tobes thanks well done
56:11mate thanks very much had a good job there yeah thanks hello guess what babes star baker yeah
56:22toby winning star bacon he was sort of sniffing at it for a couple of weeks actually they had a handshake
56:27in the signature third in the technical and a very strong showstopper a well-deserved star baker
56:32how'd you feel oh well can't believe it i had a blinder this week feels great i hope i can keep it up
56:40oh gosh dessert week next week go on bye love you though so tough now because everyone's good even
56:46just saying that there's only five of us left fills my stomach with a bit of anxiety margin for error is
56:51just like getting smaller and smaller next time it's gross it's hot enough in dessert week the
56:58quarterfinals don't panic now panic see a scorched signature it's punchy an old school technical oh
57:06oh my god oven drama and a gravity-defined showstopper and we can't make another joiner who will stand
57:13tall in the tent i think it looks absolutely magnificent i think it's amazing and who come
57:18come on come on come out we'll have a wobble the person who is leaving us this week is
57:33so
57:36so
57:40so
57:46you
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