The Great British Bake Off - Season 16 Episode 10- The Final
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00:01How far do you think you could go in this competition? Maybe tomorrow
00:04There were 12 keep telling myself nothing bad ever happens on big off
00:11I've had a man
00:15Especially not to me
00:19Now
00:21There are three don't have ever worked this fast in my whole life the winner
00:26Can I do more twirls maybe of the great British bake-off?
00:33It's gonna be so tight is wait. Oh my god. Oh my god
00:56The final last one here we go after nine weeks and 27 challenges
01:09It's so empty. It is so just three more bakes stand between our finalists and the bake-off crowds
01:15Hey, where's mine?
01:19From week one Jasmine's hardly put a foot wrong
01:22I think they look neat as a pin her command of classic flavors milk chocolate and hazelnut
01:27They're delicious flawless execution very neat precise for Jasmine an incredible work ethic has seen a scoop two handshakes
01:36And she's only the second in bake-off history
01:42Jasmine Jasmine to score five star baker wins
01:45It feels like all my hard work. It's all paid off. I would really really really love to win
01:53Like really love it
01:55Tom's creativity and eye for design
02:00It's unique. I've never seen anything quite like that before
02:02Impressed from the very beginning
02:04It's faultless
02:05Earning him two Hollywood handshakes
02:07Well done
02:08Stop it
02:09And he was the first of our finalists
02:10T to the O to the M
02:12Yes Tom
02:13To become star baker
02:14But despite a strong start
02:16His path to the final has been bumpy
02:19Flavours and textures for me
02:20Not there
02:21Sometimes struggling to achieve both style and substance
02:24It's more exciting to look at
02:26Yeah
02:27Than it is to eat
02:28He scraped through last week's semi-final
02:30There is zero chance I ever thought I was gonna be standing here in the final
02:33So I'm not even nervous
02:35I just feel so excited and lucky to be here
02:38I feel like everyone's slightly playing it safe apart from you
02:42I could die on that hill
02:43A risk taker
02:44Aaron's fondness for unusual flavours
02:46Grapefruits and mints
02:48Yuzu with a bit of pear
02:49Hasn't always hit the mark
02:51Those flavours are absolutely delicious
02:53But I don't think they go very well together
02:55But when he gets it right
02:56Yes Aaron
02:57The results are astonishing
02:59That's pretty faultless
03:00Yeah
03:02And while he took the star baker crown in chocolate week
03:05Oh my god
03:07There's another coveted bake-off accolade that's eluded him
03:10For a long time I was just daydreaming about getting the handshake
03:13But now focus is on winning
03:16Jasmine is the one to beat
03:17But I also think everyone's got an equal chance today
03:19So it could be anyone's
03:21I hope it's mine
03:23Congratulations bakers
03:28You have made it to the final of the great British bake-off
03:32Just enjoy yourselves
03:34Throw yourself into it
03:35And have a good time
03:36But try and win
03:37So for your last ever signature bake
03:42The judges would like you to bake twelve filled and iced finger buns
03:46You have to make two batches of six that differ in flavours and decoration
03:52You have two hours and forty-five minutes
03:56On your marks
03:57Get set
03:58Bake
04:00Oh my gosh
04:01It's the final ever signature bake
04:03Here we go
04:04Buckle up
04:05We're on our way
04:06I love ice buns
04:08This is so nostalgic
04:09And simple
04:10The baker's final signature challenge is an interesting one
04:14It's an ice bun
04:15Classic bakery favourite
04:17The perfect iced finger is very even in shape
04:20It's extremely light soft dough
04:23With some very smooth luxurious icing
04:26Now that sounds incredibly simple
04:28But actually to make that bread in a time is really difficult
04:33They'll have to use every single minute to rise and prove their ice fingers
04:38Because that's the secret with a good bun
04:40Yes we want all the beautiful toppings, fantastic fillings
04:44But more importantly the texture of the ice bun has to be spot on
04:48Fail that and that'll be it
04:50Morning Tom
04:51Good morning
04:52Welcome to the final
04:53Thank you so much
04:54Congratulations
04:55So tell us all about your ice buns
04:57A nice finger bun
04:58It's like a hot dog bun isn't it?
04:59It is yeah
05:00With icing on it
05:01So I thought I'd just make a hot dog
05:02So it's a peaches and cream cheese buttercream frankfurter
05:05And then some candied nuts instead of the crunchy onions
05:07Nice
05:08Tom's hot dog finger buns will be topped with a lemon icing mustard
05:12And served alongside six pina colada inspired buns
05:15Topped with a boozy rum icing
05:17Have you practiced this and did it well in the time?
05:19Yeah I've actually been super happy with how the dough's been coming out
05:22Gorgeous crumb, really soft, you press it, bounces back
05:25Well good luck Tom
05:26Thanks guys
05:27Have a good time Tom
05:28Thank you Prue
05:29While Tom spent his pre-final practices perfecting bread for his finger buns
05:34A nice bun is nothing but dough so it's super important the dough goes right
05:37Aaron spent it in A&E
05:39I can't believe you broke your toe
05:41Don't break anything today, no tumbles, no acrobatics
05:44To be honest it's so much better than it was the other day
05:47Sat there on the bed going
05:49Throw the pain away
05:50He's picking the tongues
05:51Throw it
05:52While Aaron is a little tentative on his toes
05:53While Aaron is a little tentative on his toes, he's much more confident in his finger buns
05:58Six of which he'll be flavouring with strawberry and rhubarb
06:01While the rest will be filled with a pear and yuzu compote and a hazelnut creme musseline
06:06If you have three good bakes now
06:08I know
06:09I'm just hoping to actually leave here with a handshake
06:11I might be able to organise that for you
06:13You reckon?
06:14Yeah on the dark web
06:15It's the look-alike
06:17You meet him in Ali at midnight and he just goes
06:21In his bid for the elusive Hollywood handshake
06:24I live in hope
06:25Aaron is aiming for buns with a light fluffy texture
06:28It's just a simple bread dough with an egg yolk and some butter
06:31It's like a really light brioche
06:33But Tommy's having issues with his dough
06:35It's definitely feeling on the dry side
06:37First proof can do wonder so
06:39Let's hope and pray
06:41I'm going to prove for about 45 minutes
06:44I'm going to prove that for as long as I can
06:47Normally I want to do 45 minutes
06:49But I really need to need time for the second proof
06:52I've just got to do the same as I did in bread week
06:54And then it should be okay
06:56With a bread week win behind her
06:58Jasmine's hoping to impress again with finger buns
07:01Flavoured with strawberry and lemon
07:03And apricot and white chocolate
07:05The final regardless of your five times star baker
07:09Is actually a great leveller
07:10It's like the final at Wembley
07:11Whichever team turns up is going to win
07:13I feel like I need to bring it this week
07:15Yeah
07:17With the first proof well underway
07:19Bread is rising
07:20The baker's focus has turned to fillings
07:23This is going to be a peach buttercream
07:24This is going to be the frankfurter that sits inside of the bun
07:27And while a classic finger bun is a study of simplicity
07:30Come on
07:31Prue and Paul will be expecting flavours worthy of a final
07:34This is my apricot jam
07:36I've looked over the last ten weeks
07:38I've seen what flavours that the judges have enjoyed
07:41And bringing them back to the tent
07:43Have you got any surprises for us this week?
07:44You should always go your own way, don't you?
07:46Pear and hazelnut
07:47Splashy yuzu juice
07:48That's bold
07:49I've got a good feeling about you
07:51Don't get my hopes up, Noel
07:52Why not?
07:53Dare to dream
07:55That is true
07:56You should always dare to dream
07:57I'm a child
07:59It's always been determined to do everything
08:01Shabeet
08:02It's not one night and fork in sight
08:04You ate with your hands
08:06Brassbirds have taught him resilience
08:08And I always taught him that
08:10You follow your dreams
08:12And he has
08:13He's gone for it
08:14So that's where he gets his determination from
08:17His mum
08:21And Aaron has never given up on his dream of entering the tent
08:24First applied, I think it was 2017
08:26And I applied the year after
08:28And as the years went on
08:29I just didn't think I had the skill
08:31But I always trusted that I had the tenacity to actually try
08:35Aw, I'm so proud babe
08:36Thank you
08:37I've had so much encouragement from my friends and family
08:40Who want me to succeed and do well
08:44And follow something which I'm really passionate about
08:47What would it mean to him to win?
08:51Everything
08:52Because it's been six, seven years in the making
08:56Erm, I think it would be everything
08:58Hopefully Aaron will believe in Aaron like we do
09:02Yes
09:03If he were to win
09:04Finally be like yes
09:05Yes
09:06I am good
09:07You never know
09:08If you believe
09:09Don't think believing is enough
09:10I think it's going to taste good
09:12It's going to look good
09:13And a little bit of originality
09:15Yeah, a little bit of you
09:16A little bit of you
09:17Well, not you, a little bit of me
09:18It shows a little bit of me you've gone wrong somewhere
09:21Okay
09:22With the first proof pushed as far as they dare
09:25I don't know why I'm feeling nervous
09:26Because I did well in bread week
09:28But it's just stressing me out this week
09:30The bakers face a race to shape their buns
09:33It's definitely not going to be the nicest dough in the world
09:35But we just have to keep moving
09:37So I'm just folding them in to get the ball
09:40From here I'll roll it out into fingers
09:42But with finger buns size matters
09:45Too long and thin
09:46And they won't have the height the judges expect
09:48Come on, let's go
09:50But short and fat
09:51And they'll lack that classic elegant finger shape
09:54Oh, look at your little ice buns
09:56Looking beautiful
09:57Thank you very much
09:58But one baker
09:59What are you looking at?
10:00I literally don't understand what has happened
10:02Has other concerns
10:03Look at that
10:04Like that should just be really soft
10:06Something else has happened there
10:11I think I know what one of the problems is
10:19I put citric acid instead of salt into the dough
10:23Oh Alison, they just look really similar
10:25And I just wasn't paying enough attention
10:27Oh no Tom
10:28I just thought that's salt there obviously
10:29Then I suddenly thought
10:30Oh do you think your family are proud of you?
10:32And then I was like
10:33No, don't say that now when I've made a mistake
10:34I need to keep
10:35But you've got to remember
10:36They're still proud of you no matter what the outcome
10:37No, yes
10:38Look at you Tom
10:39Look at you man
10:40You are something to be proud of
10:42Stop it
10:44Growing up my relationship with food has been interesting
10:47Because I knew I was gay from a really young age
10:51Which meant I had quite a lot of time to learn how to hide it
10:54Baking was the one thing that I would allow myself to indulge in
10:57That felt I was able to be myself
11:00But what started as a form of escapism soon became an obsession
11:04Once he's got a passion for something he gives it his full intensity
11:07And that's him and I think he's found a way to deal with issues in life
11:13Despite having quite extreme anxiety
11:16He is stuck at it
11:17And it's really showed me that our Tom
11:20He could do anything he turns his hand to now
11:22And that as a mum just makes me prouder than anything I could possibly imagine
11:27Love you to death
11:28Cheers
11:29Cheers
11:30Love you Tom
11:31Cheers
11:32Baking for him was like a solace
11:34And Bake Off has definitely been this opportunity to show his creativity
11:38And be super proud of it
11:40I think he's so lucky that he's got a support network around him
11:43Just to help him on his way
11:46Yeah, just so incredibly proud of him
11:50I think making such a rookie mistake I can like feel my imposter syndrome kicking in
11:54Feeling like I shouldn't be here in the final
11:56And I've got to put that out of my head and just keep moving
11:59Bakers, you are halfway through your final signature
12:03While finger buns are left to rest for their second proof
12:06Leave them in for as long as I feasibly can
12:09They have to be in the oven in the next 30-40 minutes
12:13The bakers toil on
12:14Right, next up
12:15With their fillings and frostings
12:17Now I'm moving on to my crampette
12:19What's happening? That looks like dog sick
12:21No, you have a way with words, have you ever been told that?
12:24If they said to you, you can't win, but you've got to choose who wins
12:28Yeah, who would you choose? Who would you like best?
12:31Well, it's like having kids here, I feel like you can't have a favourite
12:34You definitely can
12:36Do you think you're the favourite in your family?
12:39No, my brother, actually you're my sister
12:41Well, you're third
12:42I'm...
12:43Third favourite
12:44You're the favourite
12:45No, no, no, no, no
12:46Cos I'm like middle child, I just get forgotten about it
12:48Now she's the star
12:50I'm the first child
12:51Oh, that checks out
12:52That checks out
12:53As a second child, you know, she was often ignored
12:57So I would literally lift her out of the pushchair, put her on the floor
13:00And she would go off and find things to do
13:02Always very determined
13:05I guess a part of that determination comes from obstacles and challenges that she's faced
13:11Growing up with alopecia, it's been really hard to see myself as good enough
13:19But my resilience to kind of get up and just keep going has grown so much
13:23Because I don't want to ever not do something because of my alopecia
13:27Because then it's almost won
13:29Thank you
13:30And Jasmine's needed every bit of determination and grit
13:33As she's juggled being in the tent while sitting her medical exams
13:36I have just been amazed at how hard she's worked
13:39Because it has really been quite a sacrifice
13:42Just absolutely focused on her baking and her medical exams
13:46To Jasmine
13:47To Jasmine
13:48To Jasmine
13:49Woo
13:50I am unbelievably proud of her
13:52Of how far she's come
13:53And whatever happens in the final, she's triumphed
13:56Yeah
13:57Yeah
13:58These are proved
14:00Need 50 minutes to bake, cool and decorate
14:04I feel like I'm on time
14:05They've proved
14:06We'll have buns so we can put stuff inside
14:08And versus where I was five minutes ago
14:10That feels like a real win
14:11There's just one hour left
14:13Okay
14:14I'm going in
14:15These are gonna literally bake for like 10 to 12 minutes
14:17Great
14:18They're going in
14:19Now I need icing
14:21This is rum for the pina coladas
14:23This is the mustard
14:24I am gonna make it a little bit thicker
14:26It just needs to hold the shape of like a mustard
14:29I'm making water icing
14:30But I'm not doing water, I'm doing lemon
14:32It's just quite sweet
14:33The lemon takes the edge off it
14:35Oh, I wish they were taller
14:37Tom, are yours really flat?
14:39Yeah, but that's because I've messed up my dough
14:41Mine feels so flat
14:42Oh my gosh, they look amazing, Aaron
14:45I just think the way it's expanded here
14:47Perhaps it needed proving longer
14:49I could just be being hypercritical
14:51Oh, that's so sad
14:52They're nowhere near as domed as they should be
14:54But at least we've got something to put things in
14:56They're looking a bit flat
14:57But then making bread for Paul is just always scary
15:00Bakers, you've got 15 minutes left
15:03Keep going
15:04Okay, icing
15:05This is not my most glamorous work
15:07I tried every implement at home
15:09And it was the one that worked best
15:11This is the peaches and cream buttercream frankfurter
15:15Ah
15:16Should have worked out a better way of doing this
15:18Mustard icing, let's go
15:20And I know it's not a typical ice bun
15:23I just couldn't find a way to make them look neat
15:26This icing, it's just impossible to make it ever look good
15:29Trying to keep a steady hand in these last few minutes
15:31Is near impossible
15:33I think he will say they're slightly under-proved
15:36But he's on top
15:37Tiny bits of mint, transform the bake
15:40Bakers, your time is up
15:45Please step away from your iced buns
15:48Can't complain that much
15:50It's edible
15:53It's judgement time for the finalists and their iced finger buns
15:59Hi Tom
16:00Hello, how are you doing?
16:01Hi Tom
16:06The bread looks awful
16:07Yeah, I'm really not happy with the bread
16:08But I love the decoration
16:10Okay
16:11We have the pina colada finger buns
16:12Which are a pineapple gel with a coconut creme pack
16:15And then some rum icing on the top
16:18I really like the flavour, I think the rum is a little too dominant
16:22Yeah
16:23Bread is definitely tough
16:24Your bread is awful
16:25I think instead of salt, I put citric acid in
16:27Do you know if that would have any impact?
16:29Yeah, it would certainly slow it up
16:30Yeah, yeah
16:31The activation of the yeast
16:32Okay
16:33And then we have top dog finger buns
16:35Which are a peach and cream cheese buttercream
16:38With cream cheese icing on the top
16:44The peaches and cream are lovely
16:46The flavours in that are beautiful
16:47Stunning, but I'm really struggling with that bread
16:49Chunky little monkeys aren't they?
16:54They really are
16:55They really are
16:56Okay
16:57The green ones are pear and hazelnut
17:00I love the filling
17:03The pear comes through nicely
17:05And I like the bread because it's quite soft
17:07It's softish
17:08And it's too tight, it needs to open up a little bit more
17:11I've got a nut
17:12It's hazelnut in there
17:13It is, it's nice though
17:14That's what makes the cream taste so good
17:17Yeah, nice flavour
17:18Nice flavour
17:19Okay
17:20The pink ones are rhubarb and strawberry
17:22With a vanilla creme mousseline
17:26Rhubarb's work beautifully well, aren't they?
17:27And the creme pat works beautifully well
17:29The issue is the bread is just too hard
17:31Okay
17:32Nice flavours
17:33Appreciate it
17:34Thank you, Ryan
17:35Thank you
17:36Yeah, very good
17:39The shape looked good
17:40But it looked quite flat
17:42You've lost a bit of height on that
17:43You may have knocked some air out of it
17:45But I like the toppings
17:46Right, let's have a look
17:47Let's have a look
17:48They have strawberry jam and then a lemon cream
17:54I love the soft dough
17:56Yeah, I've got a mouthful of mint
17:57That works really nicely
17:58It's got strawberry
17:59Very strawberry, it's lovely
18:00Yeah, it is, it's really nice
18:02Shall we taste the apricot one?
18:03Oh yeah, yeah
18:04The orange ones have an apricot jam and a white chocolate creme diplomat
18:07That is absolutely delicious
18:11It's got a nice zing to that apricot
18:13But the creme diplomat is so luxurious and silky smooth
18:15It works really nicely with it
18:17Yeah, I think you've done a decent job with that Jasmine
18:20Well done
18:21Thank you
18:23I am proud that I managed to produce that in the time
18:26Get it to where I wanted it to be
18:28It wasn't perfect, but I'm just perfectionist
18:30And I need to get it with myself
18:32Of course I would have loved to have smashed it out of the park
18:35But it's the last one
18:36And I'm not coming away feeling like I've done terribly
18:39You know, I definitely feel like I've let myself down
18:42I know that when I've made those at home
18:44They're great
18:45But that doesn't matter when you get into the tent
18:47Like the only thing that matters is being able to replicate it in there
18:52With their signature finished
18:54The bakers now face one last gingham shrouded mystery challenge
19:00Hello bakers, welcome back to the tent
19:02It's time for your technical challenge
19:04And this one has been set for you by the high priest of patisserie, Prue Leaf
19:08Prue, have you got any words of advice for our finalists?
19:11You guys have got the skill
19:13Have you got the delicacy?
19:16As ever this challenge will be judged blind
19:18So we're going to have to ask these two to do one
19:21So for your technical challenge
19:23Prue would love you to make a tower of exquisitely decorated white chocolate and lemon madeleines
19:30Your madeleines should be made with a bourre noisette and filled with lemon curd
19:36But they also have to have that characteristic hump
19:39You've got two hours and fifteen minutes on your marks
19:42Get set
19:43Get set
19:44Back
19:47Final technical baby
19:49Oh god no
19:51Have you read the method?
19:52There's no instructions
19:54The actual method just says to make a madeleine tower
19:57Oh my goodness
19:58I have to make a tower of madeleines
20:00We've never made a madeleine
20:04I see we've brought the traditional British summertime weather today
20:07I know
20:08But the final technical Prue and it's madeleines
20:10What I like about this is it's a kind of party twist to make a celebration tower
20:16I think it looks great
20:17Need 31 madeleines all together
20:19And they've got to stuff them with lemon curd
20:21Yeah
20:22And the icing is melted chocolate
20:23Got a lovely golden colour, hasn't it?
20:25Yes, and it's got a proper hump on it
20:27Yeah, it has
20:28The most important thing is to get the batter chilled
20:31What makes things rise well is a shock of the heat
20:34So if you cool your batter and it's going into a hot oven
20:38It accentuates that shock
20:40Ah
20:42That is good
20:43The chocolate is enough to ice every mouthful
20:45But it's not too thick
20:46You've got that lightness in the sponge
20:48Then you get that zing from the curd itself
20:50It's going to be interesting to see how our bakers deal with this
20:53Get this right, this could win them the baker
20:58I'm going to start the
21:00I should be able to say this
21:01That's why I'm not going to speak in French
21:02It's basically just brown butter
21:03I want to make sure I don't burn this butter
21:05I just want it browned nicely
21:07I basically cook it until it smells nutty
21:10Looks good, smells good
21:12Right, let me put the zest in here
21:15It's your last technical
21:18It must feel good
21:19I actually like the technicals
21:20Do you?
21:21Even though I can be rubbish at them, I still enjoy doing them
21:24But these have got firsts and I haven't had firsts yet
21:26Have you never had a first?
21:27Second
21:28Today is the day
21:30Today is the day
21:32Brown butter now is in the fridge to chill
21:34Right, I'm going to get my batter together as quick as possible
21:37Because you need enough time to rest in the fridge
21:39A madeleine's light fluffy texture comes from whisking air into eggs and sugar
21:44Before carefully folding in flour
21:46I'm using a metal spoon because apparently that deflates it less
21:49Delicious brown butter
21:51Knock out that air and the baker's madeleines could end up flat as a pancake
21:55Everything is now in there, I'm going to beat the batter for a while
21:58So I feel like there's a lot of sneaky little booby traps in this technical
22:03I just don't want to be lost
22:05I'll get it into piping bags and into the freezer
22:07But I want it to be cool because that's how you get the hump
22:12While Tom and Aaron chill
22:14Okay, I've filled up my moulds
22:16I think I'm going to go in
22:17Jasmine's wasting no time hitting the heat
22:20I'm going to start with ten minutes at 180
22:22Right, lemon curd
22:23Juice of two large lemons
22:25Two large eggs beaten and 75 grams of pasta sugar
22:28Stopping this from the scrambled eggs
22:30I'll add the butter at the end
22:31Oh, that's okay
22:32That's curdy
22:33So I just want to get a call
22:34Okay, let's have a look
22:36I just have no idea what makes the hump
22:39I'm hoping the mould just magically creates it
22:41I think I should start baking a cake batter
22:44I really want to leave them to rest for longer
22:46But isn't there all the time
22:48What's this?
22:50This goes with my outfit
22:51It's lovely
22:53That's how I call Paul
22:54Paul Paul
22:56He comes running out naked
23:00Bit thick
23:01Aaron doesn't have his madeleines in you
23:04I don't know, it's freaking me out
23:05I'm like, why am I further ahead than Aaron?
23:09Bakers, you are halfway through
23:11You're doing so well
23:12Keep going
23:13Okay, let's take these out
23:15Oh, there's no hump
23:17That's some flat madeleines
23:19I don't want the hump
23:21I'm gonna try again
23:24Maybe I was meant to chill them before
23:26Oh
23:27That's why
23:28Yeah, they look a bit messy
23:29But they're going in the oven now
23:31I'm going to bake them for 12 minutes
23:33I think my batter was right
23:34I think I just need to chill it before it goes in the oven
23:37Come on, you can do this
23:38Yeah, okay, come on
23:39You know what?
23:40These don't take that long to bake
23:41They only take like 10-15 minutes
23:42You can redo them
23:43And you've always got them anyway
23:44So you've got nothing to lose
23:45That's what I'm thinking
23:46I've got nothing to lose
23:47I'll grab it by the pink horn
23:48No hump has made an appearance yet
23:52They're really like fluffy
23:55It's less hump
23:56More a cup bump
23:58Let's have a look at what's going on
23:59There's nothing in the oven
24:00No, no, no, they're in the fridge
24:01I'm not saying we're competitive
24:04But I'm just waiting to see if you get to hump
24:06No hump
24:07Okay, come on Jasmine
24:09The adrenaline that is going through my veins right now
24:12Is excessive for baking
24:13Time to take them out
24:14That's so annoying
24:17A dome but not a hump
24:19I'm going in
24:20Go on little bad boys
24:22Go on hump
24:23Right
24:24My next day is just to pipe them with lemon crude
24:27We're just kind of going in
24:29And then coming out
24:30Hello there
24:31We are the hump police
24:32And we've come to check out your humps
24:34There it is
24:35There's the hump
24:36I mean in an ideal world
24:37I'd have a big massive hump
24:38In an ideal world
24:39We'd all have a big massive hump
24:41Not a single hump
24:44That is really sad
24:45I feel demoralised
24:47Bakers, you've got half an hour left
24:49We love you
24:50And your madeleines
24:51Decorate your madeleines to form an ombre design
24:54How do we do an ombre design?
24:56From the French word for shaded
24:58Ombre is a gradual blend of colour
25:00So I just want to get a good rose colour on this
25:02And just adjust the colour as I put the chocolate into the mould
25:04With 31 madeleines the bakers must calculate how many of each shade they'll need
25:09Seven, six, five, four, three
25:11That's not enough
25:12Get the maths wrong
25:13Maybe get Ata on the bottom
25:15And they can kiss their ombre goodbye
25:17Might just do two colours
25:18Dark pink to light pink
25:19Oh my gosh
25:20I've got to fill them
25:21How long do I have left?
25:23You have 15 minutes left
25:25Oh my days
25:26I'm going to put both the shades of chocolate into the mould and squish the madeleine in
25:30I don't think you need too much
25:32Right, switch to a different colour
25:34Wait, oh my god
25:35Oh my god
25:36I've just realised dark pink at the base to pale pink at the top
25:39They mean of the tower
25:41They don't mean of the madeleine
25:43Oh no
25:44I'm going to keep going
25:45This is a mess
25:46That's done
25:48Put the freezer to set hard
25:50So I've done seven dark pink
25:52I need two more of these ones
25:54Come on, come on
25:55I'm going to cool that super quickly
25:57Do you know what, I'm just going to start now
26:00Oh my god
26:02Right, let's go
26:03Fast-paced baby
26:04Stop falling off
26:06Oh, come on
26:08That looks terrible
26:10I have no idea if this is what it's meant to look like
26:12And I wanted them to be quite neat, but it's not going to happen
26:16Bakers, you've got one minute left
26:18Oh my god, I thought this part would be quite easy
26:20I've lost track of which colours which
26:23Do all 30 of us have to be on here
26:25Come on Jasmine
26:27This is the most stress I've had in the technical
26:29I've finished
26:30I mean, it's a tower of madeleines
26:32It's alright
26:33Hope for the best
26:34Finish the tower with a ribbon
26:36Bakers, your time is up
26:38Oh the ribbon
26:40Please bring your madeleine towers and place them behind your photos
26:44Forgot the ribbon
26:45I thought the ombre was meant to be on the madeleines
26:48Yours are beautiful
26:49It's like little presents
26:50Well done team
26:51We're in five
26:52Last technical
26:53Paul and Prue are expecting three towers fit for a final
26:57Maybe 31 lemon curd filled madeleines
27:00Iced in a pink to white chocolate ombre design
27:05Okay, let's start with this one
27:07Overall it's not bad, it's quite neat
27:08I think the ribbon would have been prettier on the top really
27:11Yeah, it's a bit of a sort of VA that'll do
27:12I think all the madeleines are there
27:14And they look pretty good
27:15But the whole point is ombre
27:17Interesting interpretation
27:18Yeah, some of the chocolate's broken through
27:20Yeah, the few holes in there
27:21It's very thin
27:22Yeah, not enough chocolate
27:23Yeah
27:24The bake on the madeleine doesn't look too bad
27:26Does it have a hump?
27:27A slight hump
27:28I think it may have been over whipped
27:30Yeah, they're all quite flat
27:31There's a nice squeeze of curd
27:34A nice lemony flavour
27:36Lemon comes through lovely
27:38Moving on to these
27:39There's been a serious issue with the chocolate
27:41Very thin
27:42Though they have got the sort of ombre
27:44The style right
27:45It's just not all necessarily in the right place
27:47The ribbons
27:48The ribbons seem to have defeated them all actually
27:51Yeah, the easiest bit
27:52There's not much of a hump in there either
27:54But the bake looks good
27:55They've got the right degree of browning
27:57There's a lot of curd in this
27:59Gosh, yes
28:02It tastes nothing but lemon curd
28:04Moving on
28:05This is a bit of a mess
28:06Yeah, the chocolate's pretty terrible
28:08And they haven't got a required number
28:10They all taste absolutely delicious
28:14But there's no hump
28:15In fact, there's a depression
28:17Is it underbaked?
28:18Yeah, it is
28:19Okay
28:20Paul and Prue will now rank the madeleine towers
28:23From worst to first
28:24In third place we have this one
28:26Who is that?
28:27Jasmine
28:28You didn't have enough chocolate
28:30You didn't have a hump
28:32It's a bit of a mess
28:33But of course they taste absolutely delicious
28:36In second spot we have this one
28:38Who is this?
28:40Aaron
28:42The actual shading was pretty good
28:44It's a shame they went the other way around
28:46The sponge was alright
28:47She had a decent amount of lemon curd
28:48And they're probably a little bit too much lemon curd
28:50Okay
28:51Which means
28:52Tom
28:53Congratulations
28:54Your interpretation was really interesting
28:56They are all absolutely delicious
28:58And Tom's yours was particularly delicious
29:00Thank you so much
29:03Nice
29:04Can't believe it
29:05So I've won that
29:06I'm very happy
29:07I was a little bit sad
29:08When they gave Aaron second
29:09Well his looked incredible
29:11Why?
29:14Can't believe I've never once got a first in Santa Claus
29:17But tomorrow I'm coming to compete
29:20For that lovely little cake stand
29:22That would look so good
29:23Next to my gold fruit bowl at home
29:24Anyway
29:25That was not my finest moment in the tent
29:27But
29:28I think if I was going into tomorrow
29:30Feeling comfortable
29:31I might have become complacent
29:33So actually it's a bit of a kick up the bomb
29:39There's just one more challenge left in this year's Bake Off
29:42See you guys on the other side
29:44Shia
29:46Shia
29:47Shia
29:48Shia
29:49Jas
29:50Would you say it's pretty even stephens at the moment?
29:51I would yeah
29:52Jasmine was considerably better than the other two in the signature
29:56But in the technical she was in third place
29:58A leader's certainly diminished
29:59certainly diminished her nose down yeah she's got a nose in front he wants this today he's always
30:06been good on flavor his adventurous potentially he could upset the apple cart because tom made an
30:12elementary mistake you need salt in a bread i mean it's textbook error isn't it but then he won the
30:17technical what's crazy is this going to be all down to this last bake if you look at the three
30:22of them and the style of their baking tom to have the finish when it comes to structure then you put
30:27it on jasmine and aaron's have the flavor so if we could create one person out of the three of them
30:32it would be the perfect baby yeah quite you do have the perfect baby paul hollywood nice to meet you
30:44welcome back to the tent bakers this is your last ever challenge so for your showstopper challenge
30:51the judges would love you to create an elegant and sophisticated table cake there should be
30:57grand centerpiece cakes measuring at least 1.2 meters in length that's about twice the size of
31:04paul hollywood it's probably three times actually maybe four the judges are looking for great flavor
31:10and exquisite decoration this is your last chance to impress the judges you can do this good luck
31:16you've got four hours and 30 minutes for the last time on your marks get set bake let's do it
31:25oh let's go it's the final vibes double mixer it's 100 necessary with the sheer volume of cake 1.2 meters i
31:35have never baked anything anywhere remotely on this scale right now i feel really calm like i'm in the
31:41zone i know how to do this the baker's finals showstopper challenge i'm really looking forward
31:46to a table top centerpiece this is the biggest cake ever baked on bake off we're asking them to make
31:54a 1.2 meter cake it's a lot of sponge it's going to be a real challenge because they've got to get all
32:01those cakes baked and cooled it's all about my tasking today we want great texture on the sponge
32:08fantastic fillings and it's going to look good and i want to see a proper tabletop masterpiece this is
32:13probably the most important challenge of the entire 10 weeks for the final to rest on one cake it's
32:21terrifying really good morning jasmine your final challenge describe to us your showstopper it's a summer
32:30celebration cake i'm going to have three layers of the bottom and top layer will be a cardamom sponge
32:35and then the middle one will be almond and raspberry in between those two layers there'll be a lemon
32:39mascarpone cream i would recognize that as jasmine yeah hang on there's no pistachio in it i was so
32:48with the bake-off crown within touching distance jasmine's going all out with a cake celebrating her
32:53favorite bake-off flavors she'll recreate her cardamom sponge from week one with an almond and raspberry
32:58sponge filled with lemon mascarpone cream and covered in swiss meringue buttercream i've looked
33:03back over the last 10 weeks look to different things i've learned and really enjoyed doing the
33:07ones that got the best marks and the ones got the most comments that's what i'm doing it's not a
33:12madeleine i think you'll be all right i'm not making a madeleine anytime soon while jasmine's cake is
33:18packed with bold flavors i love using cardamom i'm putting quite a lot in i want you to be able to taste
33:23the cardamom properly aaron's planning something a little more subtle this is about darjeeling tea
33:28which i'm going to grind the champagne of teas they call it it's a delicate a lot of the things
33:32i've made have featured tea and what better way to use tea than the champagne of tea for the final of
33:38the great british baker aaron will add delicate darjeeling to both his sponge and apricot compote
33:44filling and her cover his cakey and american buttercream to create a green pastel ombre effect with green
33:49leaf twills chocolate and sugar paste flowers and decorative piping to finish so i feel like you're
33:54staying true to your brand botanical and tea it's also going to be sweet biscuity caramelly sometimes
34:01you need lots of different components to make something tasty but you do need a hero flavor
34:05otherwise paul cries i don't know what my hero flavor is today he loves saying hero flavor doesn't
34:10he maybe he sees himself as a hero he is a hero have you seen the meerkat adverts oh i have i don't
34:16think i've ever seen him as happy as when he goes simple put him in the room with meerkats and a
34:21cape on he's dreaming maybe i should have made a meerkat cake oh my god he would have loved that
34:28okay so fold fold it might be too late for a meerkat redesign but the bakers must wow the judges with
34:36perfect sponge this is a cardamom sponge they are going to bake for 20 minutes at 180 degrees jazz your
34:43cardamom smells gorgeous and to successfully make and bake enough for a 1.2 meter cake
34:49it's about 42 liters of sponge will require perfect planning and the ability to manage two ovens
34:55simultaneously also i need 12 tins so i'm going to bake it in two batches of six got two more cardamom to
35:02do there's just so much to keep a track of that's the challenge today can we get it cooked can we get it
35:06cooled this requires pace oh oh my god it also requires precision because i don't have time to
35:13be redoing anything oh oh god i've broken the bowl i need to do another batch i've lost about 30 minutes
35:27no it's not great right now i'm on to making cake too it's my almond and raspberry cake while jasmine
35:32makes a start on another of her bake off success stories i love doing chocolate week and making
35:37my financiers i'm making my almond and raspberry cake in tribute to that tom's going in search of
35:43redemption in week six i did a raspberry white chocolate and basil tart it was one other element
35:48away from being really delicious today we are revisiting those flavors and doing them justice tom
35:53will soak layers of delicate chiffon sponge with raspberry and basil syrup sandwich in a tropical mango
35:58and passion fruit ganache packed with fresh raspberries and he'll bring his cake to life
36:02with bright green moss to create his path to the tent lined with a chocolate beehive edible flowers and a
36:08raspberry and basil jelly recreation of the iconic bake-off chocolate cake now the big statement that
36:14we've had with you over the last few weeks is style and substance you need to nail both absolutely you
36:20certainly have the skills it's just as you've managed not to screw it up good luck mate thanks guys see you
36:26later come on it's like having a facial that is all the cardamom cakes up he's going in as jasmine's
36:35final batch of sponge enters the oven and the last of tom's exit sponges look lovely risen nicely i have
36:42to just keep up the pace now and not slow aaron's remade his batter but he's on the back foot how are you
36:49darling broke a bowl what a glass one full of cake mix oh gosh um this is the biggest cake you've ever made
36:56right yes and i'm behind throw it off that's what i do i throw that off and then we continue
37:03just keep going make curd this is the biggest card i've ever made by quite a long way
37:10white chocolate tropical ganache mango passion fruit and lemon i can't believe i'm still making sponges
37:15oh my god i am your cake i'm one big lemon the next sponges are in now i'm just going to prepare
37:23my apricots i've created a brew darjeeling tea so that you rehydrate with some of that flavor and
37:29aroma all the cakes are baked raspberry ones are looking good i'm happy with them okay this is my
37:35buttercream i'm doing american buttercream american buttercream
37:42it's just butter and sugar very simple buttercream but there's nothing simple about jasmines
37:48i'm doing swiss marine buttercream gives a really nice smooth finish but the thing is these butter
37:53creams take ages to make these are the last two batches while aaron waits for his final cakes to bake
37:59tom and jasmine push on with decorations i'm gonna make some caramel shards some meringue kisses oh god
38:07those look delicious have you made your jelly yeah i have and i started my green sponges my green moss
38:13you could win this by simply walking over there and i'm just assembling over there honestly over there
38:21kick his toe kick his toe is that your gear over there that's my gear so i'm about to start assembling my
38:27cakes and i'm just getting these ready for my moss and breathe and breathe big time and breathe
38:37bikers we are halfway through oh we're halfway through darlings if you do well you'll get a
38:43hand shake if you don't do it won't be worth the calories
38:50come on team this is my american buttercream it's whipped up really nicely let's actually just start
38:56assembling these as tom starts building that sponge is moist aaron's still baking i'm gonna
39:03give it five more minutes struggling oh i don't know what to do now i'm gonna put this in and jasmine's
39:08swiss meringue buttercream come on is missing the butter it's gonna be so tight this is the cake soak
39:17raspberry and basil syrup the speed of you tom just need to keep moving now i'm not stopping you
39:22guys great i'm moving all around you you're flowing that's all of this sponge is done the only thing
39:27i have to bake other than this is tweeels i do however want these cakes cool asap i need to get
39:34these cakes assembled kick one done three more to go if i can stack them in 10 minutes ice them in 10
39:42minutes this feels completely impossible hello jasmine would you like another handshake he's got
39:48no hand look he's lost his hand from all your handshakes now i'm going to start filling my cakes
39:54this is my apricot i'm just a little concerned about how sweet the ganache is actually you know what
39:59lemon juice this is lemon curd cream all the elements are good i want lots of raspberries hello hello
40:06such luscious hair beautiful hair oh tom how's it going my darling yeah yeah good this is like a really
40:12key stage now where i love that you guys are here i don't know if i've ever worked this fast in my
40:19whole life oh i need the gel it's actually nuts it's the added pressure of all of the people not just
40:28paul and pru are going to try this cake and it's only just occurred to me
40:34yeah bakers you've got one hour left an hour into the freezer final cake okay let's go i'm not
40:45there yet but i'm getting there you got it tom come on baby oh that is coming on gorgeous go on aaron
40:51this is my last cake but i need to do decorations oh do you know what my moss that's a good color oh
41:01that's little meringue kisses this is caramel i'll break this up and then i'll stick it in
41:07now we turn four little cakes into one long cake that's straight that's straight just want to
41:12be able to ice it yeah i'm going for the ombre effect it's age to beige this is when the swiss
41:18meringue buttercream comes into play because it's so easy to get on my dad's a posterer so maybe he
41:23would be proud of this maybe that's where i get my cake making skills from i feel like a construction
41:27worker what do i need now what do i need now could i have a blue torch please let's go baby
41:35there's something lovely about ending where i started just shoving green moss
41:40into a cake this is the texture going on bakers you have half an hour left half an hour to impress
41:47i'm gonna impress you now i'm moving onto my twioles very very quickly path is almost there come on
42:00yes bro that's amazing thank you gotta break this
42:06oh my god that's not good guys it is raining the thunder is happening it's kind of like
42:13who's gonna win who is gonna win once i finish this i'm gonna make some flowers
42:25oh my days look at these decorations i mean that says jasmine to me that's what i wanted i want a
42:33little bit of me on a cake you've surpassed yourself i think i'm gonna try and make a chocolate flower but
42:37i don't know if it will set in time oh no beehive oh god i don't have time for this bakers you've got
42:4510 minutes left right come on flowers these are all edible flowers all delicious just keep adding and
42:53adding and adding and then it comes to life they're so fragile can i do more twioles maybe they're lilies
42:59my mom's favorite flower is lilies almost there come on i have really got to move now breathe jasmine
43:09come on keep moving bakers you've got one minute left okay what have i forgotten strawberries
43:16i'm just going to put a few chopped apricots on top just for color one beehive is there
43:23i'm feeling happy this is how i hoped it would look tom that looks epic
43:35okay bakers your time is up please step away from your showstopper it's done it's done oh my god i could
43:47cry
43:56they love each other
44:05the winner of this year's bake-off will be announced at a very special garden party
44:10and despite the inclement weather the field is full of friends family and their newfound baking besties
44:17i'm just happy to see everyone i'm happy to see all the bakers again it's been really nice to be
44:22reunited so uh yeah we can actually properly celebrate which is great it feels nice to come
44:27back again it's weird you're so used to seeing just a few people here now there's all this it's so nice
44:33come back and not having dress of bacon i'm really happy right now so hard to say who i'd want to win
44:44because i love them so much all three of them since day one my favorite and i think is the winner is tom
44:52aaron always have something surprise so he may be surprises he may win
45:00tom and aaron are just something else but jasmine has been consistently
45:05jasmine it's time for your showstopper i might need some help we've got yeah
45:21i'm not strong enough for this me too it's a lot of cake it's a lot of cake okay
45:28well i have to say i think it looks really beautiful your little meringue kisses are all
45:39lovely with their pastel colors i do like the way you've used the curve in there to give it that
45:44natural texture as well okay let's see what it looks like inside the top and bottom layer a
45:50cardamom sponge and in the middle one is raspberry and almond it's a lemon mascarpone cream with some
45:55more fresh raspberries inside
46:07flavor of the cake is absolutely lovely definitely cardamom but it's not overwhelming the cardamom works
46:12really well with the almond and raspberry in the middle and the lemon is subtle overall you've
46:17got a very delicate cake i think it's absolutely beautiful great job jasmine well done thank you
46:26big sigh of relief
46:33yes jazzy
46:36so you deserved it aaron would you like to bring up your showstopper please team effort got it oh my
46:44gosh it's so heavy it's so heavy you're right yeah i'm good
46:47i like the size of it i like the component parts these little parts look lovely on the top
46:58but it looks a little bit rushed and that's down to the piping this slightly unusual piping around it
47:06that was my design choice so it's quite interesting that you guys do you know i really like the design
47:11and i like the colors i agree that the bits that are not quite perfect but it's really interesting
47:18this darjeeling i'm looking forward to the flavors of the sponge is darjeeling and then
47:23the filling is a jammy apricot compact with darjeeling tea and toasted milk buttercream
47:30the darjeeling does come through but i'm struggling to find a proper hero flavor the apricot is just not
47:41strong enough i actually like the flavor very much it's quite delicate but the cake is a little dry
47:48it's over baked sponge thank you
47:55you got it yeah i've got it
48:00thank you tom are you ready for your show stuffer i'm ready shall i come now is it a free man
48:11operation i've got allison's been in the gym oh it's quite heavy whoa what a cake okay
48:22wow well i have to say i think it looks absolutely stunning i love the famous bake-off cake is there a
48:36missing raspberry take it off there we go perfect that's how it should be i really like it i like the
48:42moss i like the whole thing the way it's been designed is impeccable looks absolutely wonderful
48:49it's a question of how it tastes yes so we've got three layers of raspberry chiffon sponge they
48:55are soaked in basil and raspberry soaking syrup with a little bit of lemon juice as well and then
49:00we have the passion fruit mango and lemon ganache and there's some fresh raspberries inside of that
49:05ganache as well
49:16tom that tastes amazing you get the raspberry you get mango it's just wonderful
49:24great job tom uh the chiffon is particularly nice but it has constantina down at the bottom
49:30okay because of the weight of all the sponges flavor wise it's fantastic it's light on the
49:34palette the american buttercream works really nicely as well and then the tropical fruits and
49:38then the raspberry so there's a lot going on in there but you've managed to balance it all as well
49:43tom i don't think you could have improved on this cake
49:47you have the style and finally you have the substance
49:50the substance great job thank you so much guys thank you oh for you well done mate you can't do
49:59any better than that smash that is so much
50:08that was like the worst feedback because it's just enough to give me that little bit of hope
50:14it's like a tease it's just enough to make me think maybe i know that i won't win today evidently was
50:30not my day but it was theirs and they've both worked so hard whichever one has it really really deserve it
50:36i have no idea what's gonna happen now i just have this feeling that they liked it but they didn't
50:43love it tom's they loved it to be honest i have no idea so i don't know what to think
50:50oh my gosh i'm gonna go oh my god as the bakers are reunited with their loved ones
51:13you just got straight for the cake paul and prue have a massive decision to make
51:19three huge cakes three incredible bakers i've never seen bigger cakes than that in my life
51:25i thought ian was going to jump out of one of them yeah i think overall the standard was pretty
51:29good yeah but aaron struggled a little i felt for aaron because as soon as you said his sponge
51:35was a bit dry he knew yeah but we are nitpicking here yeah it's still an amazing cake it's just
51:41unfortunate he's in a tent with the other two yes tom's garden oh fantastic conceptually
51:48it was so clever he iced it didn't you know the path to bake off the flavor from his cake was
51:53stunning and of course the look of it style and substance came hand in hand would you say tom and
51:59jasmine's cake were on a par i think they were i mean jasmine's cake was cardamom that's a punchy
52:04thing to do in a final yeah she managed to get the level of cardamom smack on the nose it's going to be
52:10really really difficult both did pretty well faultless cakes yeah to pick the winner is you
52:16know there's a lot of onus on those now to pick the right person yeah and i will sit and have
52:19another cup of tea yeah and we'll sit down another slice of cake and another slice of cake
52:23guys it's been so real the dream team come on let's go i'm going the i'm going the fair
52:33and have they decided yeah they've decided oh my god
52:37hello firstly thank you all for coming and we now ask our three finalists to step forward
52:53big round of applause for tom jasmine and aaron
53:04what a final it has been all three of you should be very proud of yourselves however there can only be
53:12one winner around here the winner of the great british bake-off 2025 is
53:23one winner if you give the winner of the great british bake-off 2025 is
53:32Oh
54:02Oh my goodness, I am so I am just overjoyed
54:20When I was in the middle of exams and trying to bake while I was trying to learn all my stuff
54:24And it's been so much right I've done it and I'm just like so
54:29Unbelievably happy
54:34You are so amazing and to have done it with such an awesome group of people
54:41Every single thing
54:46When it comes to Jasmine you don't want anything but the best way because she does what she does so well and
54:52She did that she deserved it. I can't feel bad for not winning again
54:56It's that powerhouse of a pocket-sized baker
55:0110 out of 10 12 out of 10 happy she has just been so flawless throughout there was no other way that could have gone today
55:09The thing about Jasmine is she has been steady the whole way through almost unheard of to be so consistent and so good
55:16She's an extraordinary girl. It was not one way we thought
55:20She could go through it not once that's unusual and to win five star bakers and then win over all that's never happened before
55:26She's done an incredible job all the way through the bake-off this year
55:30And she is a worthy winner and she is the best one we've seen for quite a while actually
55:36I want to say to myself when I don't think I'm gonna be able to do something when I don't have faith in myself that I just should give it a try and
55:43try and try again and
55:47Something great might happen. You never know
55:52When we walk
55:54Down the street
55:56We don't care
55:58We see you and me
56:01Rizki
56:03Yeah
56:12I've got a new client today
56:22Hello
56:23All the way from Essence
56:24Sometimes we're up
56:26Sometimes we're down
56:28But our feet are always on the ground
56:32We always laugh
56:34Don't have to cry
56:36And this is the reason why
56:40We got love
56:42Love
56:43Power
56:44It's the greatest power of them all
56:48And we got love
56:50Love
56:51Power
56:52And together
56:53We got love
56:54Power
56:55And together
56:56We got love
56:58Power
56:59Power
57:00Power
57:01It's the greatest power in all
57:03We got love
57:05Power
57:06Power
57:07Power
57:08Power
57:09It's the greatest power in all
57:11We got love
57:13Love
57:14Power
57:15Power
57:16Power
57:17And together
57:18We can't fall
57:19We can't fall
57:26Are you a star baker in the making?
57:28If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part
57:481
57:50To do
57:511
57:52To do
57:531
57:54To do
57:552
57:561
57:58To do
57:582
57:592
58:002
58:012
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58:042
58:062
58:072
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58:113
58:126
58:134
58:148
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58:165
58:176
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