16x06 - Pastry Week

[bunniefuu]

The last time... Come on.

..during chocolate week
we saw amazing creations.

Tom... Well done. Stop it.

..And Jasmine received a handshake.

But someone else...

I think this piano looks beautiful
looking. It is incredible.

- Aaron. - ..obtained
their first Star Baker.

Slip ups from Toby...

It is bone dry.

..put him in the line of fire.

But it was Nadia...

Help!

..who was the fifth
baker who left the tent.

I never thought that
I would make it to week five of Bake Off.

This time the bakers are off
party during Banquet Week...

Am I doing something wrong?

I'm in hell. Oh my god.

..with a braided
savory signature....

My braiding skills are not very good.

..a gala event technically....

I doubt if they
would serve at the Met Gala.

..and beautiful, sculpted
showstoppers.

Ah!

Trauma!

Who will reach the top in patisserie?

That pastry is exceptional.

And who will succumb under the
pressure?

This feels like the most intense
thing I've ever done in my life.

The group becomes so small.

It's actually kind of sad.

No way, I meant in terms of length.

All the tall people are leaving!

Week six. We are here.

I actually
can't believe I'm still here.

But I am, and that's great.

Good luck. Good luck.

I feel so good.

I'm ready to
make, I'm ready to bake.

Everyone is nervous.

- It's Banquet Week.
- I love pastries.

I love pastries,
cakes and things like that.

It's nostalgic food, I
feel like I'm in England.

One of my
dating profiles once said:

"Know how to make seven different
types of pastries."

So.

..I feel like I have to do my best
to prove that it's really true.

Welcome back to the tent, bakers.

It may be Pastry Week ,
but you can't afford to be bland.

And you can't afford
to run out of appetite.

Otherwise, you will be brushed off.

And with that
the puns out of the way.

Now, for your Signature
Challenge today

the jurors not only want

To test your baking skills
test, as well as your hairdressing skills

because you're going to make a savory
pastry braid.

Now the judges are looking for
a crisp, crunchy, laminated pastry

With a delicious,
savory filling of your choice.

And as the name suggests,

Your dough should be shaped
of a braid.

A design so
beautiful that the judges will say,

♪ Braiding is the way, aha, aha

♪ I like, aha, aha. ♪

Yes!

I can't wait for Paul to do that!

You have two and a half hours.

On your seats.

Get ready.

Baking!

Oh my god. I'm just nervous.

I have just started
making pastries.

The trick to this challenge,
as always with puff pastry,

is the lamination.

It's Pastry Week,
which I think is one of the

the most important weeks we have

Because let's face it: if you can't make a pastry
can make it, you're not a good baker either.

I use cold
hands for my rough puff.

What we want in this challenge is:

To cut through flaky, buttery
layers to cut through

A delicious savory filling on the inside.

Traditionally, sausage meat comes beautifully
at its best in a braid.

- You don't like sausage rolls?
- I love sausage rolls.

Whatever they choose,

There should be a good, strong and well
seasoned filling in it.

- This is my Scottish
hat. - They are not for wimps.

Braiding is of
crucial.

It's all about
the braiding technique

And how you present the filling
presents.

It has to look neat and precise,
but above all, it has to taste delicious.

- Good morning, Iain. Good morning.
- Hello, Iain.

Tell us all about
your savory braid.

I make a stew sage roll.

A what?

I'm just very proud of the pun.

A stew? Stew. Stew.

We do not use
meat, but tofu and broccoli.

He's out of here.

Iain will try to win Paul over
win him over with a tofu stew,

potatoes and broccoli,

braided in dough in
the shape of an Irish claddagh ring.

What is the
little love ring?

It sounds very interesting.

The only person who impressed
impressed me in the tent

with tofu was David Schwimmer.

And you gave him a handshake.
And I gave him a handshake.

But I trust in this case
on your judgment, Iain.

Yes, yes. Good luck. Thank you.

He doesn't know what
He has to say, doesn't he? He really doesn't.

He is terrified. Bewildered.

The pastry just rested.

I just want to
get some creases in it.

You get layers
dough, butter, dough, butter.

Chill the butter layers repeatedly
between each fold...

I do two and then put it
cool, and then two more and then put it cool.

..is the only way to achieve the lamination
of the jury to achieve

will expect.

- It goes four times
into the refrigerator. - Pretty much.

And although raw puff will be
will be difficult enough to make

in the time available...

..one baker...

He is doing his best.

..makes it for himself
only more difficult.

I actually make puff pastry.

Not the best idea
To do it at this time

but I'll make it work.

Based on the first meal that
Toby made for his housemates,

A stuffing of chicken, bacon, leeks
and cheese will be in it

An intricate braid
Of puff pastry.

You can't
complete puff pastry.

You just don't have the time.

It has worked out for me in practice
succeeded, so hopefully it works.

You can't.

Well, I think it's incredibly brave.
So you get a good lamination?

Home but...

I want to leave now, because I want
you to have all the time for yourself.

Yes, I don't want excuses.

- I appreciate that immensely.
- Good luck, Toby. Thank you.

While that stands to
cooling, I am going to fry my minced meat.

You have tofu on the way.

The problem is that
you are trying to convince Paul.

But if Ross can get a
can get a handshake... David Schwimmer.

I think he was just being
feminine and Paul thought. Yes.

"Oh, David
Schwimmer, ah!" Yes.

Because. I don't have the same
persuasiveness as Schwimmer.

Like Schwimmer. Maybe so.

I'm not a Schwimmer. No.
No? I'm a Sinker.

I am...

That's it, there
you got it, we're on it!

It not only makes perfect pastry...

I have chicken and bacon.

..the jury demands
sensational flavors as well.

We have sausage meat
with dried cranberries in it.

And Lesley got her recipe from
a certain juror's cookbook.

It's a Paul
Hollywood-inspired sausage braid

Because I once made it for my father. Yes.

And he loved it, but I
didn't think I could do exactly the same thing,

So I put a gooseberry compote
in the middle of the sausage meat.

- And he doesn't?
- He doesn't, so...

- Then it's not his recipe!
- Well, it is. Sort of is.

I pimped it up a bit.

In addition to the mushrooms and
caramelized onion,

Lesley hopes that her recruit Paul's
sausage braid will adopt

to another level.

Where do these come from?
So the gooseberries come from our garden.

- I picked them yesterday morning
plucked them. - Are they?

Yes. So you got my
recipe and then you modified it.

Adapted.

- It got a little better,
Paul. - All the problems have been solved.

Well, I'll tell you later if it's better
is. Yes, I know, don't do it!

It's so much pork fat and pork meat.

And Lesley is not the only
baker who makes his own
version of a classic meat pie.

My great uncle, Aunt Pom,

someone who has made a great contribution
to my cooking experience.

One of her favorite recipes
was a giant sausage roll.

Everything she
she had, she put in the sausage meat.

I tried to imagine everything
imagine what she would have

in her pantry and
then I put all that in there.

Hoping to achieve the same taste balance
as her Aunt Pom,

Jasmine will also try to
master coarse puff pastry,

Because I've never made it before.

I would say that I gained about 95%
of my knowledge about pastry gained in

the past two days.

But we'll see.

I hope it will be
beautiful and flaky.

Am I doing something wrong?

Well, it's your recipe.
Oh, well.

Well, it's my recipe, but....

Paul said that full
puff pastry is not possible.

But we will now
on to letter fold four.

What do you do when
you get a handshake?

Paul this season
not really handing out hands.

Maybe he will be ready then.

I think he only has
a certain amount. Yes.

He is like a
snake shedding its skin,

I think if he hands out
three more out, he will die.

Toby does a big
pull because he is brave.

- My rough puff, it
looks good. - Pretty red, right?

In 2018, I moved to Hong Kong.

So this is very much inspired
by that period in my life.

To reproduce his favorite flavors from
Hong Kong,

Tom will add a crunchy
chili oil add

To minced pork in red pastry,

Braided in the shape of a
severed dragon's tail.

- Of course! Of course. - Have
you guys had this too?

It is the most delicious thing there is.

It does indeed smell delicious.

So what is in the dough?
Is there dye in it?

Yes, a little red food coloring.

There is a
bit of chili oil in it.

I'm looking forward to this. Oh, good.
Sounds good. Great.

- Still sounds
still baffling. - Yes.

Sounds like a lot of chili.

Tom is not the only
baker who finds inspiration

From where they once lived.

It's like an old family recipe.

Because Nataliia is making an adaptation
of one of Ukraine's

most famous dishes.

When you cut it, it looks
like it has melted garlic butter in it.

Inspired by chicken Kiev,
our famous delicious dish.

Nataliia's vision
on the Ukrainian classic will

a filling
of seasoned chicken thighs,

bacon, leeks and asparagus
wrapped in garlic butter.

Palatable. That sounds like an improvement
over chicken Kiev!

Prue has just made the
entire country ridiculous!

Bakers, halfway through.

Oh no.

Make that pastry puff pastry tastier than my previous one.

I got my sausage and my pastry.

I feel very happy.

Everything is folded,
this is the final roll out.

Full of puff pastry,
they said that couldn't be...

Well, I mean,
the proof is in the eating.

It could be absolutely terrible.

I need to start assembling.

I want that gooseberry flavor.

I just hope it
does not disintegrate in the flesh.

I don't know if Aunt Pom
would sprinkle the sausage in breadcrumbs

but it does
the dough from becoming soggy.

My grandparents are from Jamaica,

My grandmother used to cook
for us when we were younger.

Um, I've been known
for putting spunk in everything

but I'm going to
spiciness a little bit.

Because I don't
Don't want to k*ll them.

By balancing the levels of his curry-spiced
beef braids balanced,

Reigning star Baker Aaron hopes to make his
Grandma and Jamaica proud.

So it's a filling
of Jamaican beef burger.

- I am in heaven. Some allspice.
Yes. - Some Jamaican curry powder.

- Oh yes. Scotch bonnet.
Oh yes. - All the good stuff.

Star Baker, you've
taken me to Jamaica. Wed.

Now it's time to braid.

Stressful.

The jury expects
perfectly neat
and consistent braids.

We try
not to hide the braid,
because this is clearly a braid challenge.

I don't make
super complicated braid

Because why
should I do that to myself?

Any stretching of the strands...

Try to do this carefully
without any holes. Oops.

I want to make mine so that you can
can actually see my fillings in it.

..can cause the dough
shrink and crack in the oven.

Oh, God. I'm not
so good with my left hand.

I would say that my braiding skills
are pretty bad.

I made a braid on every second
strand made a braid

- And they drove into each other
into each other. - I really should hurry up.

I was always
the girl on the field hockey bus

To, say, braid everybody's
braid their hair, which is ironic.

A very challenging moment, in which
I push him into a claddagh ring.

It's the most beautiful braid
I've ever made in my life.

So it looks good.

Cut, cut, time. This
Must be little dragon scales.

- Looks good so far. -
Now I just need to brush it with egg quickly.

And then directly into the oven
for a certain amount of time.

Make a short prayer.

And he's in it.



She's in.

- As long as it
lasts. - As long as I have.

Bakers, you
still have half an hour.

There's really nothing I can do now,

just wait and
keep my fingers crossed.

And I hope they don't say:
"You should have just taken a big pull."

I make spiral cucumbers.

Oh, nice. This
then... For garnish?

Is this from Hong Kong?
I lived in Hong Kong, yes.

What a privilege.

It is a tremendous privilege
That my parents love traveling so much.

Really? That's
it, yes. A lot of people do that.

If I don't have a vacation booked,
I have nothing to look forward to.

- What kind of vacation
is your favorite? - Disney.

This really is a terrible piece.

Waiting for a miracle.

What is going on here?

It's not a youth club,
it's a competition.

That's the only time in my
life that I have had any authority!

Oh, Aaron, why
did we do this to ourselves?

No idea.

Why? Mind you, I'm
having a good time, and you?

Yes.

The waiting
is really terrible.

It just doesn't feel right.

It should now be an outright slaughter
should be, but it is not.

It is the best braid I have ever made.

Maybe I should have
hair for this.

I think
Alison can do it.

- Alison, can you braid
people's hair? - Here she comes.

Can I braid people's hair?

Turn around, honey, turn around?

Turn around, I'm
ready to start braiding.

Are you going to put my
put my head in the oven?

You know what, that's a
braid Paul would be proud of.

♪ I have never felt so beautiful. ♪

How much time do we have left?

Bakers, you
have five more minutes.

Looking at that oven
Looking will do nothing

but I keep
looking and it scares me.

Ah.

I get stressed because
I think it's over.

I don't know what to do.

Okay, I'm just coming out.

I think it's cooked.

I need to get this
out of the oven now.

- Oh, we have a
tear. - That's so annoying.

Yes, it's going to be exciting today.

It must go on until
the bitter end.

Oh, I don't know if
It's already finished. I don't know.

Bakers, you have one minute left.

No!

That's all.

Wow.

It is finished.

God.

Oops.

Have you seen how big Nataliia is?

Where is it?

Should slide down along the baking sheet.

Oh, my.

Oi, ai,

I have to
just throw it out.

Bakers, your time is up.

Please go
away from your pastries.

Look, quick assembly.

It's so good. Well done.

I hope it's all cooked.

- It smells
wonderful here. - Sure does.

We just have to wait and see.

Pssst!

I made Jamaica proud.

- I'm happy about it.
- It feels like an accomplishment.

Now I need Paul to put me
Put me in my place. Take me down.

It's time to review the savory
pastries from the bakers.

Hello, Hi, Lesley.
Are you doing well?

Yes, thank you very much.

I think this looks wonderful.

Thanks. Beautiful
color. Good texture too.

The cranberries are
mixed with the sausage meat,

then you have
the gooseberry compote,

a layer of onions and
then the mushrooms on the bottom.

I really like that.

The interior is beautiful.

You do get everything in there.

But it would be nice if
the dough was a little thicker

To give you more flakes.

That's my only criticism.

Lesley, that gooseberry layer
Is a bit of genius

because it
lifts the whole thing up.

It is an elaborate family cake.

- Thank you.
- Well done. Thank you.

I love the color.

I like the design.

You lost a little bit there.
It's split and broken.

- Let's see. Yes. - It is
a pork sausage roll

with fermented chili

And soybean flavor in it.

The taste is delicious
and I like the texture.

I like it.

I find that the amount of herbs
and spices are good.

I don't like your pastries.

It's not cooked.

You have lamination, but that gets
lost due to moisture.

- Yes, yes, fine. -
Thank you, Tom. Well done, Tom.

Great. Thanks, guys.

It is very beautiful to watch.

I think the baking is delicious with it.

You can see the lamination.

It's covered for the most part, but
it's so neat that you can get away with it.

Well, if only sausage rolls
would taste like this,

I would eat more sausage rolls.

I like that very much,
because it's balanced.

The level of spice is perfect.

You have something that, that is actually
very good.

The whole thing looks beautiful.

- I really love it.
- I can't stop.

Well done. Thank you.

I think it looks nice.

First of all, you could have
could have braided it.

Second, you needed a much
stronger color.

Oh, it's all seeping out. Oh.

Oh, look. There
is where the garlic butter is.

- Yes, it looks...
- out

The pastry tastes good

but it's not cooked.

Yes, because there is so much
liquid in it,

you have to bake it almost TOO long

because you know, right
at the bottom,

It gets a little soggy.

In terms of taste, I do
nice. Thank you.

I think the pastries and
the overall setting,

has not really been a success.

Thank you very much.

You have some lamination -

Although with a big haul you would
would expect double.

Right. You have completely lost the definition
Of a braid completely lost.

But I like the color.
Let's see, shall we?

So the flavors in it are

chicken, bacon, leeks and cheddar.

You might get a little
bored with it...

. fast.

The dough rose a little.
But not enough.

I would have liked to have seen it a little lighter
seen, a little more flakes.

Okay, okay.

I love it. I could
certainly be able to eat more of it than Paul

and it's very tasty with
the cranberry sauce. With the cranberry.

I should have
put something in it, right?

- Yes. Actually, you
should have. - Yes, yes.

I like the idea.

You have some lamination there

but the color is a
slightly uneven.

Yes, the stuffing
is a little loose.

- It's an Irish stew.
- Yes. Yes. Of course it's loose.

The tofu gets a little lost in it.

Hmm, that's fine.

But there's not much flavor to it.

You need a bigger punch
to make that work.

I absolutely love it.

Beautiful lamination.

All these vegetables together,
and the tofu, are absolutely delicious.

Well, we can go, right?
That's really good. Yeah.

I'll leave you guys alone.

See you guys.

Thanks.

- You totally
well done. - Well done, honey.

That weave is fantastic.

Really very good.

That is a
wonderful piece of cake.

Stays beautifully together.

Yes. Oh, is that for me?

Thank you very much.

Delicious. Is that so?

It's really delicious.

Wow.

That's wonderful, Aaron.

It's really good.

The heat is perfect. The
Pastry is delectable.

But it's a little too uncooked.

That's just the annoying thing.

It holds up well,

Full of flavor, good to braid.

Amazing. Well done.
Simply delightful.

You have made Jamaica proud.

I love that.
I eat that for lunch. Well done.

Thanks.

I want you to save
for me to save for my lunch.

Keep that piece for me.

Thanks.

Cheers, guys. Thank you.

Five extra minutes
Could have made the difference

Between a handshake or not.

They liked it, yes.

I feel good. I feel good.

Since I had been told
that it was an impossible task,

I think the pastries
actually quite tasty.

If I were to
would do this again, I would absolutely

- put the cranberry sauce
in it. - Live and learn.

I was really pleasantly surprised

that they said
that the flavors were perfect.

I feel like I made Aunt Pom proud.

That is probably one of the
most negative feedback I've ever had

but equally completely honest

and just yummy things that I
can now take with me to my next baking session.

Most of all, I would love to beat
Toby on a technical level.

And then, frankly
frankly, go home satisfied.

The bakers were able to practice their pastry braiding
practice

But they have no idea what awaits them
to face during the Technical Challenge.

Bakers, it's time
for your Technical Challenge.

This was placed by the
Pied Piper himself,

Mr. Paul Hollywood!

Paul, all the beautiful words of wisdom that
can come up like a waterfall

Out of your filthy dirty mouth?

You must be neat and precise

For this recipe to work properly.

So, that's clear.

As always
this challenge judged blind

So, judges, it was a pleasure,

no chore.

So for this challenge,

Paul would love it
if you baked his version of the classic,

the gala cake.

Why is it called "the gala cake"?

Because you eat them
eat them at bingo, Noel.

That is a historical fact.

The jury would love it if you

a spectacular rectangular pork pie,

made with a
rich crust of hot water.

Also, the classic row of eggs should
run through the middle.

You have three hours for this.

On your marks ... af...

..baking!

I don't know what it is.

My reaction is shocked.

Everyone has the same ingredients

and a very simple recipe from Paul.

I've never made a crust out of hot water before

And I've never made a pork pie.

At least I know how to cook eggs.

I would never eat one

But I would love to go to a gala.

I doubt if they
would serve at the Met Gala.

Paul, party cake?

It reminds me of when I went to see my grandmother.

She used to really like gala cake.

It is a classic pastry filled
with meat and eggs in the center.

And then we asked them to make a
piccalilli.

Making crust dough with hot
water is quite simple -

made with lard and hot water -

but you have to get the
timing right.

For half an hour, try to capture as much
capture as much color as possible.

Then lower it for an hour.

- Too hot, it collapses
Collapse. - Too cold, it bursts. Yes.

What will be fascinating to me
will be is,

Will they remember to make the
hole in the top?

Because meat creates steam

And it has to go somewhere.

If they don't,
it will explode -

and the stuffing, it
runs right out.

I must say,
this one is really beautiful

because it has
an even color.

You want a golden yellow color, like this one.

They should also
decorate

With these beautiful leaves.

Okay Prue, I'm going to
a slice.

It looks old-fashioned

and I like the fact
that it looks really gooey

but pink.

That's wonderful, you know.

It has such a
deep flavor

Those come from the spices,
the meat and the egg.

Tastes really like meat.

It's like the best pork sausage.

My husband loves gala cake

But I wonder if it's
mostly the older generation that eats them.

And I also count myself among
the older generation.

The first thing you should
do is prepare the pork filling.

I have bacon,
shoulder and loin.


I think this is the mincer,

I hope this is the meat grinder.

This is the meat grinder.

Let's do this.

I have never used this before.

I don't even know if I'm doing this
right. It's like a horror movie.

No idea what
the texture should be.

Hello how are you?

Um, yes.

Do you struggle with meat? Yes.

Have you already stopped eating meat?

Eight years.

I seem to be a vegetarian,
but I'm not.

I would have
have assumed as well.

I have a vegan slant.

Okay, the mince is ready.

I am now adding all the other
different flavors.

Ground nutmeg, fine salt

and a tablespoon of
chopped sage.

Have you ever made a gala cake?

No.

I believe you did that once, in your sleep.

Maybe so.

Did you also
sleepwalked?

I remember
once woke up somewhere by accident.





The filling is ready

but now I make
the dough with the hot water.

This is the flour for my dough.

There is butter. My lard is boiling.

I wish I could fix this lard.

Boiling water gives the water crust
its soft, pliable texture

It looks a bit like
a warm Play-Doh-like texture.

..but the longer the bakers
handle their dough,

the cooler it gets

And the greater the chance
that it will tear.

If it gets too cold, it starts
it dries out and cracks a bit.

I'm just going to roll it.

I just have to start doing this soon.

I actually don't want to be too thin

but thick enough to hold the padding
hold without cracking.

I think it's done.

How do you clothe a look like this?

I don't want it to be too thin

But you want stability,

You want power
- like Theresa May.

Wasn't that a
great time for the country?

This is a nightmare.

How is your gala cake?

Shortcrust dough with warm
water is not for me.

Fine.

I was just at Paul's cabin

and he ate
your Jamaican platy.

And then he didn't eat
his real lunch not.

- What was his real
lunch? - Stuffed potato.

I would eat your beef dish any day.

Are we still talking
about the braids? Yes we are.

"Add stuffing, including
traditional boiled eggs."

Should the eggs
so through the middle?

It feels sneaky to hide an
hiding an egg in a cake.

Okay, it's full of meat.

"Cover with a puff pastry sheet with egg."

How do you smooth a cake?

Shrinking. Shrinking.

I have no idea how to squeeze the
top of this to squeeze shut.

I don't know
where the shrinkage should come from.

Tom, when was the last time you had
eaten a nice piece of pork pie?

By the way, yesterday I ate
Toby's pork pie.

Did you?
We were playing golf. Yes.

- And how was it? -
Smaller than we expected.

Wow.

I'm just going to make some decorations.

I'm going to cut off some leaves,
so it looks nice.

There are nine
leaves on it, three of each.

I thought it was enough
to look decorative.

So beautiful.

That looks absolutely incredible.

It looks like there is
a hedge growing out of the top.

Thank you, Toby.

I don't think an
air hole is needed, but maybe it is.

Pork pie has a hole in the top.

I just make two,
so the steam can escape.

It is critical that the steam released
during the baking of their gala cakes is dissipated.

I want it to look really nice

But do I want form over function?

Yes, let's add a hole.

Without a place to escape,

their pastries get soggy.

I feel like something is missing.

Or worse, it will tear.

I didn't make a steam hole.

I think it will be fine.

I didn't.

I just put it that way.

That's in.

Let's see
how long it needs to bake.

Says: "Bake, lowering the
oven temperature halfway down."

Which part? Who knows!

Wow.

Can I just say something, Noel?

You are the apple

To my cake!

Bakers, you are halfway there.

Oh, that's stress-inducing.

"Make the picca... lilli."

Piccalilli.

No idea what a piccalilli is.

Although it
does sound very English.

"Piccalilly." "Piccalilly."

"Salt the shallot,
cauliflower, beans and zucchini -

"let stand for a while before rinsing."

"Put 50 ml
vinegar in a small bowl,

"Add the mustard powder and
the flour and mix into a paste."

It's really yellow.

I've never heard of piccalilli
and I'm 52. I'm embarrassed.

It's rather shocking
That you've never heard of it.

- I've never
heard anyone say it. - Where are you from?

Saturn.

Therefore.

Let's see.

I just don't know how long I
to bake it before I can shorten it.

I don't remember how
late I put mine in

but I reduced it to 160.

I haven't lowered my temperature
down yet.

I'm going to do it soon.

How much time do we have left?

Bakers, you have...

♪ One

♪ Another hour. ♪

So beautiful.

I just turned the
temperature lower.

- That smells so
nice. - What is it? Piccalilli.

I thought that was made up.

It feels like
something that you might

had just after the w*r.

Children in shorts,
with chestnuts, going,

"Oh, go on, governor.

"Give us a little piccalilli."

Okay, let's check.

We are looking for an internal
temperature of 75 degrees.

We still have
rise a few degrees.

I'd rather cook
overcooked than undercooked.

It is cooked

But is the dough cooked?

Aaron, will you take yours?

Hm! I'm going to trust my gut.

I think I'm going to
five more minutes to try.

I don't know what to do.

Help me!

Just a matter of waiting and seeing.

Put your head back, honey.

So, how long do we have to
wait for this? Until it's ready.

Oh.

Okay, get off me. Yes.

Bakers, you have 15 minutes left.

Oh my God.

Coming out of the closet.

This is my moment.

Too bad it's not browner.

If it is even slightly underbaked, I lose.

It's above


My goodness,
the juice is running out from underneath.

Oops!

I'm going to trust my intuition
and say it's done.

Now it needs to cool for a while,

and then take it out
and pray that it stays together.

Bakers, you have
five more minutes.

Oh my god.

How do you take it off?

I can't even get it off.

So these can go up?

Oh, terrified!

Bottom off.

You lift the sides out, so to speak.

I don't know.

I can't get mine out!

Oh, God!

It leaks.

I hate pork patties.

God, my heart is racing.

This is honestly like a puzzle.

Bakers, you have one minute left.

Why is it so hard to say this?

Stressful.

Hey, it's out!

A delicious cake.

Well, it's out and it's still there.

Bakers, your time is up.

Please bring your gala cakes
please bring to the table

and place
them behind your photos.

Tom, your color...

...is peng.

It is time to welcome back our dear
jurors again.

Hello!

Paul and Prue are on
looking for a golden brown crust dough

and a perfectly seasoned
filling of pork and egg.

Let's start with number one.

This one is not so good.

This is not cooked.

There is no hole in that. Yes.

Steam will not have escaped.

I wanted it flooded with leaves

With one hole in the middle.

Let's see. Thin pastry.

And the egg is right in the middle.

The egg is in the middle,
that's good.

Looks pretty cooked
looking, doesn't it?

That tastes good.

Yes, it tastes fine.

Piccalilli. The cauliflower
is quite large.

Good, sharp
vinegar. Moving on to number two.

It's as if two different
people have pinched it -

one on one side
and one on the other side.

Yes, there is a small hole.

More leaves could have been included.

- The egg looks good
looking. - The dough is delicious.

The dough is nice and thin.

You also see bacon
in it.

The piccalilli looks nice and
small, the parts.

That one is sweet, though.

I like the look of this one,
it's well baked.

But this is what happens
When there is no hole in it.

The liquid has to go somewhere.

The pastries are delicious.

It is neatly done.

Yes, the egg is in the middle.

It could use some more
seasoning.

The piccalilli are all different,
but they are all delicious.

This is a bit of chaos.

Yeah. Wow, look
how much liquid comes out of there.

The dough is a little thick.

Yes. But the meat does taste good.

You get pork
and bacon with it.

Furthermore, the shrinkage is
not bad at all.

The dough is firm. And there
There are many holes in it.

There are quite
some holes in it.

So it should be fine.

The egg is in the middle.

That tastes good,
doesn't it?

- Mmm, very beautiful.
- Yes, it's beautiful. Mm.

I like this one, but
the leaves are too small.

I don't
mind, but there is no hole -

that's where the
steam got stuck. Yes.

But it's really
soggy and that's a shame.

And it was also soggy outside.

Ha, it certainly is!

It's a little sporadic with the leaves.

There is a small
hole at the top.

It looks beautiful, though.

The dough is quite thick and has
become very soggy again.

It's pretty
salty. You taste the bacon.

This is delicious. Very crunchy.

There are some nice,
little bits in there.

Okay, this is going to be interesting.

The judges will now rate the gala cakes
now judge from worst to best.

Okay, in seventh
spot is this one.

Who does this belong to?

It's mine.

Aaron. The dough was really thin.

Yes.

Sorry.

In sixth place we have this one.

Tom, it didn't look so good

and the dough is a little
too thick, but it tasted delicious.

Nataliia is ranked fifth,

Toby is fourth
and Lesley third.

And in second place...

..we have this one.

Iain, this looks really wonderful.

My only
complaint is shrinking.

It really is a delicious gala cake.

And in first place is this one.

Jasmine.

Well done.

Generally, you have all the boxes checked,

you had the holes in the top,
you had the leaves,

neatly folded - well done.

The last thing I did
before I put my cake in the oven

Make the holes at the top.

I feel like this has transformed the cake from a soggy
cake to first place.

The dough was thin.

The egg was in the middle.

There was shrinkage.

But it was still bad.

I'm not going to a gala
After I eat that cake.

Today may be the worst
day I've ever had in the tent,

but tomorrow
everything is still uncertain.

I have to
just do my best.

- That looks...
- out

Come on, guys. Come on.

I bet you both love pastry week

with a little savory

also there.

It's a bit of a relief.
A treat, yes.

You say,

but yesterday you hardly
anything to eat. You thought.

He is on a diet.

Yes. I think it was the pork patties.

You didn't want to look
look like a pork pie, Paul?

Can we talk about Aaron?

I thought that was great.

Why didn't you shake hands with him?

Aaron's was a little too moderately fried.

It took a little longer.

Yes, but does
it really matter that much?

I mean, you ate it for lunch.

You know why we are here.
It's really very important.

You are absolutely
right. It is Banquet Week.

You have to say that Jasmine
is pretty consistent on this point.

Yes, and have been for a few weeks.

She has the potential
to go far.

Yes. But then
You have to get Lesley in there, too,

which has been consistent so far. Yes.

It all depends
on the Showstopper.

So the danger zone
- do we say Tom?

Yes. We usually talk
about Tom at the top.

I know, it's crazy.

But the pastry was not good.

We have now reached the point
that all errors,

You begin to fall away.

The proof is Nataliia. Yes.

For the last few weeks
she's been struggling. Yes.

She should really try her best today.

She has to be sharp.

No errors. Yes. Just pressing the
button, you know?

This
is Bake Off, you
never know what's going to happen.

I mean, I could go next week.

Ha! Who knows?

We can all dream, dear reader.

Oh!

Hello, Bakers.

Welcome back to the tent.

It's time for your
Pastry Showstopper Challenge.

Paul and Prue would
would like you to create this

a visually stunning, sculpted cake.

You can use any kind of dough,

but the judges will be looking
looking for great flavors

and great textures.

Your cake should
Have a decorative theme

and have a beautifully
shaped pastry.

If any of
you have forgotten what

a visually stunning
sculpted cake looks,

Here's Alison with a brief reminder.

We were a little concerned that
the joke came across as a little sexist,

We are now going to turn it around.

For those of
you who have forgotten what

a visually stunning
sculpted cake looks,

Here's Noel with a reminder.

Yes!

He is a real model!

Wow. Who wants Prue? No, I do.

Prue is a lady. I'll do it.

For those of
you who have forgotten what

a visually stunning
sculpted cake looks,

Here's the lady with a reminder.

Yes, hey!

Paul is going to do this.

Ah, you have four hours.

On your seats.

Ready. Bake!

Oh my god.

I'm going to make three
portions of dough.

You have to
make because of the image.

There are bound to be some
nerve-racking moments.

What I have discovered in
have discovered in practice

is that time can just
run away with you.

Today's Showstopper challenge is
a highly sculpted, decorated cake

And we would like to tell a
story behind this.

Here we dig into the
life of the bakers

And being a little curious.

I actually
not even say it on camera

Because then I
that I have been secret for years.

The entire structure must
be at least 30 cm high.

We don't allow them to make the structure
out of anything else

Except for the dough they use for
their cake.

Right.

It will be very wobbly
when I put it together,

but I made a
lots of dowels made of dough,

which worked every time
I practiced it worked.

Hopefully it will work out today.

A sweet cake is
all about one hero flavor

With various other textures
as support.

The bakers could use anything,

but they must all be balanced.

They must love whiskey!

For me, it's about design,
about engineering,

It is mainly about
the baking quality.

We have some great
bakers in the tent

and they must be able to convey the skill of that
artist be able to convey

To make their sculpted cake look fantastic
looking.

Good morning, Tom. Good morning! Hello, Tom.

What have you decided to do
with your sculpted cake?

I decided to make four
in a row in cake form.

Ah, yes. Oh, I love that game.

The flavors in it are inspired
by my Danish grandmother's roots

And it's Risalamande,
which is Danish rice porridge.

- Rice and almonds.
- An incredible dish, yes.

So it's a kind of
reinterpretation of those flavors

In the shape of a cake.

In addition to his playable game
of four in a row,

In Tom's Danish Pie

of puffed rice
and almond cream,

There will also be another
game to be played.

There are a
lot of shaved almonds in it

and then
there is one whole almond in it.

If you get the whole almond in
your portion, you win a prize.

This is your kind of thing,

but today everything is
at stake, so...

You have everything to
play. ..do what you're good at.

What am I good at?
Everything. You're good at baking.

Okay. I'm going for it.

And Tom is not the only baker who takes inspiration
draws from his grandparents.

If you translate the last name
of my grandparents,

It will look like a swan.

And my grandfather passed away,

so my cake is dedicated to them.

Nataliia's cake of raspberry jelly,

pistachio praline and
cream diplomat

will be crowned with her tribute

To the love between
Grandma and Grandpa Swan.

My hands are already tired. Haha.

I'm in hell. Darlings, you have...

You have to
take this out of the bag

Because this is
today for your grandfather, right?

- Yes, yes. - We have
enough time - four hours?

I think so. I have no problem with time, so....

Ah, honey. Let's do it!

I have spent the last


Whatever pastries the bakers choose
for this challenge,

It should have a texture that melts
in the mouth and is flaky.

As for the pastry,
we just make a sweet crust pastry

because I want
it keeps its shape well.

But also strong enough
are for their sculptures

Not to collapse on the cake underneath.

It is structurally solid
enough to use it for this purpose.

But it's still delicious to eat.

My cake is called Nobody Gnomes.

Nice.

It is based on
the story with me and my friend

where we used to move the gnome
her mother's gnome through the garden.

Ah, yes.

I think she will
will figure it out when she sees this.

Oh dear. You're in trouble, mate.

You're in
trouble. Really.

She is also scary.

This time Aaron moved the gnome
from his friend's mother

on a bridge, on top of a cake

stuffed with jasmine rice custard,

ginger jam and a peach gel topping.

Look how fast you are going!

I'm a little stressed today.

They liked your signature
nice, so it's good.

I don't know, that pork pie
was terrible.

Well, it's w*r fodder, right?

Kids in shorts
from the 1950s eat that too, right?

And lard rolls.

Because everyone is healthy now.

If you were to go to a Generation
Z would go and would go,

"Would you like a pork pie
with egg in it?"

They said, "Argh! Trauma."

I'm making a roller coaster cake.

I used to work in an amusement park

And there was a goat named Milly

and I spent an entire summer
spent taming this goat.

One day I thought I had done it

and then she took about
four steps backwards

And just rammed me in my knee.

So yes, this is an ode to Milly.

Goat Milly gets her own hut

under Toby's roller coaster,

which will drop to

a cake of burnt honey custard,

burr reduction

And a mascarpone-chantilly.

I love the taste. The
just sounds fantastic.

But will it structurally
get it right?

It's... It's gone through
gone through many versions of this.

So it started as a loop.

Then I went for a turn,

But in the end
I decided to just go straight anyway.

That's a good idea. Exactly.

Good luck, Tobes. Thank you.

You do realize
that if a goat rams you,

that is actually
a sign of affection.

- Really? No, I'm
just kidding. - They hate you.

It didn't feel that way.

He absolutely hates you.

This is my cherry compote.

So it's cherry,
lemon juice, sugar, kirsch.

Compensating for any
acidity and sweetness

within their chosen tastes
will be crucial

On the bakers' chances of success.

Burnt honey custard,
it's quite sweet,

which is why
I do the blackberry reduction -

To kind of
cutting through it.

I have a secret.

And in an effort to find the right
balance...

Raspberry flavor.

..Nataliia and Aaron....

A few drops, I think.

..have chosen to enhance their flavors
enhanced even further.

That's jasmine extract.

I still want it to be
a flavor that you can recognize

against the sourness of the
peach and the warmth of the ginger.

And for her pie filling...

I poached pears
in a load of orange juice,

lemon juice and almond liqueur.

..Jasmine borrows another familiar
family recipe.

My cousins have
a garden with pear trees and apple trees,

and one of my
cousins always makes this cake.

This is my version of his
chocolate, pear and frangipane cake.

Jasmine's poached pears
Will be between the layers

Of chocolate frangipane,

Under a pear tree that blooms
through chocolate-colored earth.

You are
totally Star Baker.

- Whoa, whoa, whoa. - Can
you please just calm down?

I have a huge to-do list.

Look at your handwriting.

You really are becoming a doctor!

It's not so bad.

- "- Stewed pity party.
- Chloe frangipane..."

Choco frangipane!

"Making lobsters." Making lobsters?

"Make Jesus."
I don't make lobsters.

And then it just says "earth."

It is a beautiful poem.

Good luck.

I have a lot of templates here.

The bakers have to make sure
that their pastries are beautifully sculpted

is structurally solid
enough to maintain its shape.

With a game like four in a row,

You make a lot of
holes in a piece of dough

And that can be quite scary.

It's a little unnerving.

But Aaron's bridge...

This dough feels very soft.

..is already at risk
collapse.

I'm not sure
if I made this dough right.

I put in an egg white.

This makes it a lot softer than
the version I used for my cake.

I think I
have to do it again.

Shall I do it again?

Yes.

I have to do it again.

Hopefully I can
get this finished in time.

Bakers, you are halfway there.

You have two more hours.

Is it four o'clock today?

Yes. Not four and a half hours?

It is four o'clock.

I thought it was a
challenge of four and a half hours

and it's not, it's four.

That's not very good,
so I just have to hurry.

Noel, what should I do now?

I don't know,
what if we put that in?

I know. I'm going to bake this blind
before I put in the stuffing

So it doesn't get soggy.

This is the phase where
so many things happen.

In addition to their blind baking,

The bakers must get their sculpted
pastries into the oven.

I must hurry.

I feel stressed.

I have some time to
catching up with the new forms.

And finish the filling for when
the pie bases arrive on the table.

This is the whiskey cream that
I'm going to put on my pecan pie.

And as for their tastes,

Two bakers chose
the same cake.

Pecan pie is a big favorite,

and then
me the bee theme.

My granddaughter
Mabel, she loves bees,

So it is a small tribute to her.

Lesley's pecan pies
are glazed with honey

for her pastry bees

and stacked on top of each other

with decorated
honeycomb-shaped pastries.

I use sand dough.

Um, it's pretty robust,
so I hope it holds up.

I have to stack
lots of them on top of each other.

And Iain hopes
also on his pecan pie

is not in a precarious position.

So this will be the story
of how the Giant's Causeway

in the north
of Ireland arose.

So it will be the giants
- Finn McCool and Benandonner -

throwing rocks at each other.

The story is that Finn
thinks the Scottish giant is too big

to hit him, so
he dresses up as a baby.

And the Scottish
giant comes up and says:

"That's a big baby."

"If the baby is that big
is, how big is Finn?"

And he is
so scared that he runs away

All the way back to Scotland.

Great!

Iains giants
Will throw pastry stones

To create the Giant's Causeway

On pecans,
walnuts and Irish whiskey

tarts with whiskey cream.

Sounds great. You are particularly
good at painting and decorating.

Yes, making it look beautiful.

I love the idea of
the Chantilly cream is great.

And we get a
good amount of whiskey in it. Yes.

That timer is for
this little base station.

Okay.

There is
so much in and out of the oven.

Boesch, boom, bosch.

I wanted them all baked by now.

It's going to be tight, but I might be able to
get it out of the bag.

I just need to focus right now
on Milly.

Everybody is
pretty panicked, aren't they?

Yes, we must act quickly today. Why?

It's Banquet Week.
Banquet is tricky, you know?

And also when it
involves structural pastry.

"What are you most
afraid of, Tom?" "Structural cakes."

Structural
Pastry and Paul Hollywood.

You need to go outside more often.

Yes, I know!

Bakers, you only have one hour left!

Oh my God!

Fun and games.

My cake goes in.

Place the pears on top and
then the frangipane filling.

So I just add
my custard to my cake.

Oy! Right.



Also form in the oven.

I want to have time to cook my forms

and I'm afraid that
they won't be cool enough

That I can put together myself.

Maybe he's just a little anemic.

I need to get things
get things in order.

- Start assembling.
- Let's do this.

Okay, a little
painting with our Lesley.

Look, what do
you think? Amazing.

I absolutely love
of it, huh? It's better than mine,

You may do the rest yourself if you wish.

You must be having
really have a good day,

but this is by far the
messiest I've ever made.

- Wow! Who are these guys?
- I love them. Two giants.

Who is this little bubba?

One of the giants dressed
as a baby.

What a sentence.

I'm going to pass this on.

I don't have much time to let it harden.

Toby, do you think
you'll get it done in time?

I have at this
absolutely no idea at the moment.

I really have to
build a lot of things.

- Okay. Well, go for it.
- You gotta be quick, man. Yeah.

My cake should be almost out of
the oven.

Let's take her with us.

I pull out my cake.

Come on. Go away.

- No, no, no. I was...
sorry. - Oh, was I the cake?

Yes, you were the cake.

I love being the tart.

Oh, PIEP!

How long do we have?

Bakers, you
still have 15 minutes!

I have to do in 15
minutes to do a lot.

You can do a lot in 15 minutes.

Yes.

I want longer,
but I'm going to take the risk.

If you get the whole almond
get it, you are the winner.

Pretend that you
only saw one go, okay?

We begin by building the scene.

- I'm just
worrying about everything. - I don't have time

- Now I have to put everything together
together. - I am so behind.

Lesley, looks beautiful.

Every time the
floor moves, it wobbles.

This is so stressful.

- I just have to set it straight
put it upright. - Make a short prayer.

Oh! Ah-ha-ha-ha-ha!

Okay. How long do we have?

Bakers, you
have five more minutes.

Oh, it feels like
there's not enough time.

My chocolate soil is kind of
hot, but maybe I'll throw it on there.

You know what? I
am just going to set it straight.

If this breaks down, I'm screwed.

Oh, cool! Finn McCool.

No matter how stressful
is, you can always hear Iain

I am enjoying myself. I'm
always in a hurry at the end of a Showstopper,

but this one feels extra rushed.

It's broken.

Bakers, you have one minute left.

Squeaky butt time!

It is up, but it is wobbly.

Panic moment.

Oh, BLEEP. Nerves!

Until the last moment.

I don't think I've ever
been this tight.

- I just have to
keep going. - It's going to break down.

I just had my cake pan
cracked when I moved it.

This feels like the most intense
thing I've ever done in my life.

Bakers, your time is up.

Please get
away from your showstoppers.

Oh!

- You did everything
what you could. - Well done, bakers.

It's on.

Oh, please don't fall now.

- Oh my God!
- That's very thin indeed.

It's...

The sculpted cakes of the bakers
will now be faced

Paul and Prue's verdict.

Tom, it's time for your Showstopper.

It should be playable
if you want to try it.

The counters are
made of the same shortbread.

I like the design. I think
it smart. It really works.

It's like good architecture
- it's amazing, though

so simple. Oh, look!

So it's a cherry compote,
an almond cream pate,

puffed rice, Chantilly cream
and shaved almonds.

Remember: if you get a whole
almond, you win the game.

- I love that.
- I could eat a lot of it.

There is nothing more delicious
than fruit, custard and delicious pastries.

Yes!

Oh, I don't believe it!

I really like that.

The sourness of the cherries
works well with

the custard and the toasted
almonds on top.

It really lifts you up and you
want to go back for more.

Tom is back in the tent.

Whew!

Did you break off
broken off the top?

The gnome decided to
to cut down some trees.

I like the proportions of it
beautiful, and also the depth.

And then it's wonderful to use this
as a lake to use.

It's a jasmine custard tart
with ginger jam and peach gel.

The jasmine scent is pretty
spicy, isn't it?

Did you put extract in
put in? I did.

You shouldn't have done that.
It's rather flowery.

It is not unpleasant,

But I also would have liked
tasted the ginger.

I like it
Because it's strange to me,

- it's new. - But
I couldn't eat much of it.

But well done. Thank you.

It is so detailed. And so clever.

It's a great little work of art,

and it has really
worked to show off

The Giant's Causeway, but it
must also taste good.

It's a pecan and walnut pie
with a whiskey-chantilly layer on top.

I never thought
I would be able to say this,

but I think there's
just a little too much booze in it.

Oh, it tastes really good,

but I think the alcohol content is
a little too high.

It overwhelms everything.

In terms of texture, I think it's
absolutely perfect.

- The pastry is wonderful.
- Thank you very much, guys.

The bees on the pastries
Are truly delectable.

It's a little skewed, isn't it?

- It is, yes. -
I had a structural problem.

But it stands upright. I like
How he stands out, really 3D.

Very artistic. Thank you.

We have
a sweet crust dough with

a pecan filling
and a honey glaze.

I had thought that
it would be very sweet, too sweet.

But somehow you've
you've managed to make sure that's not the case.

I love the deep flavor
of the pecans,

and the honey on top
is also delicious.

You have one hero taste
that works well,

And I like the design.

Although slightly overcooked.

It's a little weird,
isn't it? What happened?

I thought we had four
and a half hours for this, so

Yes, the editing
was rather rushed.

It still looks pretty neat.

True, but it is not stable.

It is a burnt honey custard,

blackberry reduction
and a mascarpone chantilly.

The burnt honey is
actually quite delicious,

Because it's not overly sweet.

Combined with blackberries
it tastes delicious.

That sand dough is actually
exceptional.

It just falls apart, wafer-thin,
melts in the mouth. Really delicious.

All the textures are
wonderful, all the flavors are good.

It is unfortunate that the
design wobbles

But that's very clever. Thanks
you, Toby. Thank you.

I think you did a very good
done. Thank you.

The height, the proportions,
the lake in which it lies.

Well, the layers look
look perfectly proportioned.

Let's see how they taste.

So pistachio praline, ganache,

raspberry filling
and cream diplomat on top.

Pistachio praline brings
sweetness,

and the raspberry provides
for the sourness.

And then the cream mixes everything
well together.

If you incorporate all the elements,
I love it.

But...
Please...

..I think your dough is a little
overworked.

It's a little too thick
at the bottom.

The dough is a little tough

and the raspberry
dominates too much for me.

It's delicious, but
I only want a small piece of it.

But it looks great
looking. Thank you very much.

- Thank you very much.
- Thank you, Nataliia. Thank you very much.

It's very professional.
Very professional.

You would expect that in any pastry shop
expect.

It's really beautiful.

It's a chocolate frangipane cake
with some poached pears in it.

Your taste is very good.

The pears are delicious, but because
it's chocolate frangipane

It gets pretty rich
And thick... And dry.

Dry. It had to have curd
or something like that in it.

A line of something flat at the base,
and then build on top of that.

I love it, the design is amazing.

It really is Jasmine. I think
it just lacks that texture.

The pastries are delicious.

The pastries are very tasty.

- Thank you, Jasmine. Thank you
well. - Thank you, Jasmine. Thank you.

They thought it looked very nice
and generally they liked the taste.

It was not perfect

but that's the way
the dough is.

This show
is really going to destroy me.

It was my own fault for being

Actually a roller coaster,
right? I asked.

I thought for a moment
I was going to cry.

I had to have a talk with myself.

They liked my
design and my taste.

But you never know
what happens next.

I am very nervous.

I would feel so much better
feel if I did better in

the technical yesterday.

All I can think about
is that I just don't want to go there.

Pastry Week was overall
overall a great success.

Yes, but no handshakes.

You're getting stingy
With those handshakes, honey.

The taste of Tom
I did like.

I think he saved himself,
because he was in big trouble.

Who else did well? In the
Showstopper today it was really exciting,

But I think you're still looking at
Lesley and Jasmine. Jasmine.

Jasmine won technically,

did really well in signature

And when you looked at the rising tree
looked, I said, "Star baker."

But unfortunately the only moisture
left in it was the pears,

and there weren't
enough pears in it.

- And Lesley is doing very
good. - Yes. So she's moving up. Yes.

She is getting stronger and stronger
and stronger and stronger.

The home baker in her is
really coming out, you know?

If Lesley and Jasmine
are there for Star Baker...? Yes.

Who is in danger?
Nataliia and Aaron, I think.

Yes, Aaron has had a bad experience
had with that taste.

He had an excerpt

And he added too many drops
to it. Two drops...

Yes... it brings you right down.

And Nataliia is there again, which is
a little worrisome.

- Can we talk about her
swan? - I mean, it's beautiful.

It did. It was just so clever.

I think it's unfortunate for
Nataliia, because she's already in

a little effort, then you go,

"Wait a minute, everyone else's
others was great, too."

Yes, yes, at the end of the day
it's a baking program. Yes.

So it is to eat.

Oh, well, I'm glad I'm not
in your shoes. Who's it going to be?

I don't know.

Who knows?

Well done, bakers. Banquet week
was exhausting, but you did it.

Well done. I have a great job

Of the announcement
of this week's Star Baker.

This week's Star Baker is...

It's a hat trick, Jasmine!

Woe!

Which means that
I have a terrible job

To announce
who is leaving us.

And it becomes
harder and harder.

You're all good
bakers, so this is really hard,

but the person who
leaves us this week is...

..Nataliia. O!

Oh! Oh! ALISON: Oh, Nataliia.

Thank you very much. PAUL: You
have done very well, Nataliia.

I am proud of myself,

and I think my
little daughter would be proud.

Thank you. NOEL: You are amazing.

And I hope I have made my country
Made me a little proud.

Oh my God, I'm going to cry!

I am glad that I met all
these wonderful people.

- I love you guys!
- You guys are so nice.

- Oh! I'm going to
cry again! - My goodness!

Well done! A hat trick.

Ah, I'm a little
speechless. I'm so happy.

I think the people
back home will be super proud.

Well, next week
I won't use anything with flowers!

I will next week
learn not to use jasmine!

But be more like Jasmine.

Next time...

I just want
a very stable, rigid one.

..A first for Bake
Off - Meringue Week ...

Let us pray to the meringue gods.

..sees delicious cakes....

They look very, very good.

..delicious soufflés....

I do have a feeling
that something is going to happen.

..and a challenging, icy
French favorite.

It looks like cheese
And tastes like ice cream.

So, whose baking...
Ooh.

..will deflate?
Wow!

And who is going to prepare it...?

What am I doing? What am I doing?

..a creative storm?

Oh my goodness, that looks good!