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All right everybody. Scoots here.

3:46

It's Italian week and great

3:48

British bake off collection five,

3:50

uh, uh, or

3:52

series I forget what season

3:55

it was. Uh, episode seven.

3:58

And oh boy, This episode

4:01

was H-O-T-E, why

4:04

do I want to say E? H-O-T hot.

4:08

So let's run through my notes and then we'll

4:10

run through the episode. We'll run through my notes

4:12

again. Toss

4:15

up, goes up. Oh,

4:17

Sandy tossing pizza dough

4:20

does not come down. Then

4:22

it does, so it'll pay off. Hot and

4:25

tent, a proven

4:27

H-E double hockey. Sticks,

4:31

but not moving first even.

4:33

First ever Italian week. What

4:37

is a star set? Valley

4:41

of the Cakes Kings. Stacy

4:45

can't get rid of M.

4:48

Liam crack on. Yan,

4:52

book carp for Baker. Book

4:56

carp for Baker. Bonjour,

5:00

Bakers. So that

5:02

must be the talking head sequence. Eat,

5:05

what is a cenite? Italian

5:09

pony. Oh, that's

5:11

like Italian play on the Italian stallion.

5:13

18 Cino. 18

5:17

C-N-O-I. Three

5:23

fillings. 18, what is this

5:26

called? They're not cannellini

5:28

beans. Canolis,

5:31

I spelled cannoli, C-E-N. I

5:36

see I gotta close. C-A,

5:39

if I'm giving, if I called

5:41

it shorthand, it would be C-E

5:45

mound, mound-O slash slash

5:47

with a dot. Like

5:50

does kind of get to cannoli. Three

5:53

fillings, tube internal information.

5:58

No. So,

12:00

pasta clock, halfway done, pasta

12:03

roll and thin, light, one

12:06

millimeter's the lamb's going for. If

12:09

it's too thick, it's too thick or

12:12

something. Steven

12:14

rules or it gets stony.

12:18

Cut it, roll it up. It's

12:20

hot, like you could go for a

12:22

child's paddling pool right now. Everybody

12:26

layers their clothes because they're going to be

12:28

frying in oil. In the fryers,

12:30

things go. Sophie points

12:32

out you gotta seal your

12:34

edges. You end up with a poppadom, which

12:37

other people end up with, Liam

12:39

and Kate folding

12:41

up. Paul, Prue,

12:44

Paul and Prue are sitting

12:46

and watching. Liam,

12:51

like Stadler, oh, like Stadler

12:54

and Walorf. And

12:57

says, oh, dear, block

12:59

the Sven. Steven,

13:02

good bubbles. Prue

13:06

watches Stacy close, smashing,

13:09

flings, 15 minutes filling, not as

13:12

thick. Stacy,

13:17

distraction, you shake,

13:19

Jan shaking. Steven

13:22

lost a shell, Nolan,

13:24

Stacy. I'm

13:26

gonna come in, you go out. Like he

13:28

goes in to talk to her, she leaves.

13:31

Steven watches the deep fryer. Stacy

13:33

has a mix up with the raspberries.

13:36

And time's up, sweating rags. Everybody's

13:40

wiping their brow, basically.

13:43

Flames drive, carrocs.

13:47

Floomers drove canoles. Something,

13:51

I don't know. Something

13:53

down your canoles. Stacy,

13:58

is that not meant to be? Bubbles

14:00

good. Tiramisu

14:03

and cheesecake good, but doughy.

14:07

Chewy, underdone, like

14:10

Hollywood fingers. Noel

14:12

says to Bob Paul. Liam,

14:15

great shell, bubble, pouring

14:17

out. It's

14:20

lemony delicious, or

14:22

something delicious. Can't read my writing. I

14:25

think it's a lemon cheesecake. Very good,

14:27

sensational. Steven,

14:30

bubbles perfect, love the flavor.

14:33

Uncutters lovely. Unctious,

14:37

I think, Peru says. Very

14:39

sharp lemon, Paul even rubs his

14:42

jaw. Delivers,

14:44

very good, sharp. And

14:48

bubbles, question mark, flat and thin.

14:51

Nice tartness, too tender, shells

14:53

let you down. Kate,

14:58

they say not identical. You

15:00

have some bubbles, little disappointed.

15:02

Lemon cello's all

15:04

right, delicious. Then

15:08

for Sophie, they say, wow, this lemon

15:10

lime and ginger is good. I think

15:12

I prefer this. Mm, what Peru says.

15:16

It works, very good,

15:18

not sloppy, heaven. Then

15:21

they joke about Paul's spray tan. Then

15:24

we do talking head sequence. Then

15:28

we have Italian music. Everybody comes

15:30

in with sunglasses. Liam cracks up.

15:33

Signore, Peru, baking

15:36

bambinos. Lemon,

15:40

tart, nor'el, micro

15:42

gloss. Definitely

15:45

not, none of that's right. I

15:48

have no idea any of those words. Baking

15:52

bambinos, but basically they're gonna

15:54

make this classic thing, pizza

15:57

margarita, infonare. Ann

20:01

says it's boot camp for bakers. Sophie

20:03

says they love Italy, hopefully I still

20:05

will. Bonjour,

20:07

bakers. Nol shows off

20:09

his pizza shirt. Italian, stallion, more

20:11

of a pony. Fried

20:16

pastry tubes. AKA

20:21

canoles. You

20:23

have to make 18, three

20:25

fillings, identical. No mismatches. You

20:28

have two and a half hours in fonare.

20:32

So they get to work. Ciao

20:36

Bellissimo, Stacy says, respecting

20:38

Italian food. Tube

20:42

of deep fried pastry ricotta sweet

20:44

mixture, Bruce says, just to

20:46

make it harder, you got to do three

20:48

fillings, but you got to get that shell

20:50

right according to Paul. Golden brown, bubbles, it's

20:54

characteristic of cannoli. Luscious

20:57

filling, can't run out, eat it without

20:59

a mess. But

21:01

it is hot, but it's hot in Palermo.

21:03

You can go up to 45 degrees, so

21:05

no excuses. Liam's

21:08

making his dough. Steven

21:11

and Jan are adding vinegar.

21:13

Oh, and somebody else,

21:16

Sophie, 160 grams. Can't

21:20

make a sticky mess, though. They

21:22

go to Liam, tell us about your cannoli.

21:24

It's me doing me or

21:26

something. Narcissistic cannoli.

21:30

My friends say I have a cheesy humor,

21:33

so I'm making a cheesecake cannoli, I

21:35

eat a lot of Turkish food, so I'm doing a baklava.

21:38

Just doing me, that's his thing. Just

21:41

doing me, cannoli. Marshmallow

21:43

and dark chocolate from

21:46

camping. So

21:48

he's got some flavors. And

21:51

yes, I've been going through impulses. He

21:54

does the high voice. Steven

21:57

every week is Italian week. family

22:00

in Italy, grandfather's Italian, but

22:04

he can't help me today, so I never saw

22:06

him make cannoli. Coffee and

22:08

hazelnuts, almond praline and chocolate,

22:10

lemon curd and chocolate. He's

22:14

using it, he's doing his lemons.

22:18

He's got some Italian lemons. Stacy,

22:22

what are you doing, jam rollie

22:24

cannoli? Hold the pole. So

22:27

she's doing custard and

22:30

raspberry, lemon cheesecake, white

22:32

chocolate and something else. New

22:35

twist with the cocoa inside

22:37

the shell. Oh, you're gonna know they're done,

22:39

we went through that. Bruce got a nice

22:42

blue watch face that goes, I like that.

22:44

I just noticed that. Everything

22:47

goes in the fridge. Probably more fridge

22:49

space now that there's less baker's. The

22:52

excellent, something, cannoli,

22:55

excellent. Marshmallow,

23:00

pistachios, Kate's Italian cocktail

23:02

cannoli. He

23:06

drank the lemon cell right out of the

23:08

bottle. A

23:10

happy hour, lemon cello, Campari

23:13

and orange, and then

23:15

the espresso martini one. Not

23:19

too much alcohol to overwhelm though. Sandy

23:22

says, yeah, had a bad night with

23:25

an espresso cocktail. And

23:28

yeah, there's the flavors. Oh,

23:32

Jan's doing amaretto rose, mint lime,

23:34

honey and amaretto and passion fruit

23:36

and vanilla. Also doing

23:38

cocoa powder in the dough. How

23:42

are you gonna get your bubbles? Oh

23:44

yeah, but I'm also relying on instinct.

23:48

Two Mississippi on Prusolook, I think.

23:52

So then we go Steven, he's working

23:54

on his base. Stacy's working on her

23:56

stickener. Liam's

23:58

getting his... Recart

24:00

everybody's doing the rec at a basic

24:02

suffer so fee. Stephen

24:05

says i don't play around with classic

24:07

said. Same

24:09

with case she's kind of know

24:12

don't mess around with the classic

24:14

she's really draining her rec. Sophie

24:18

says you know what you can stand out you know.

24:22

No rec at a classic with

24:24

a twist amarado almonds ginger lemon

24:27

lime cream and chocolate and hazelnuts.

24:31

And they say in a canola ball

24:33

says she was a textures nicer. Canola

24:37

it's got rec at a does it have to be.

24:40

Could you make apple pie with pair

24:42

be unusual. Could

24:45

do it in italy using

24:48

gelatin as well or gelatin. Yeah

24:51

to thinking it up you know. Pasta

24:54

clock halfway through everybody's

24:56

hot. Time

24:59

doesn't change more

25:01

rolling out is going on. Pasta

25:05

roller. And

25:09

make it in a nice. To

25:13

balancing act. Know

25:16

what i'm doing. Go

25:18

ahead this is not i could not be patient

25:21

chef. Two thin bubbles

25:23

won't appear you gotta follow the rules you

25:25

don't get stung. According

25:27

to steven so

25:29

he rolls this up on his form

25:31

we get some outside shots we get

25:34

some shots everybody warm. When

25:36

we're get some line on the child's

25:38

paddling pool everyone should be worst in

25:40

their heads in the fridge. All

25:44

in person down on a table then

25:47

everybody has to put layers on because it's gonna

25:49

be so hot. Don't

25:52

want to get splashed more

25:55

rolling let's do it into the fryers

25:57

out of the front you know out

25:59

of the. hand into the fryer. Stephen's

26:03

got his watch, he's timing things. Just

26:05

hope they don't separate.

26:07

Sophie just wears a sleeve. She

26:10

has some sort of apron sleeve

26:13

which is probably smart too so she doesn't get

26:15

too warm. Some come

26:17

off the mold because they didn't seal

26:19

them like Sophie just said earlier. Tough

26:24

to tell if they're done with

26:26

the cocoa and

26:29

deep frying, doing it by

26:31

the color, everything okay. And so

26:35

this is not good and one

26:38

broke. That looked good. It

26:41

is really hot. I could block the sun.

26:43

That'd be great. I'll put a call into

26:45

the moon. Thank you. And

26:49

making bubbles. Stephen's look really

26:51

bubbly like... And

26:56

Stacy's working hard. Stephen's working

26:58

on his fillings. Anne's

27:02

working on her fillings. Espresso,

27:05

chocolate, lemon, cheesecake. It's all

27:08

coming together with 15 minutes.

27:11

No one's filling yet but this is just an edit you know.

27:13

Then piping bags

27:15

are getting ready and

27:18

hot liquid. The top

27:21

speed, you know, everybody's rushing.

27:23

Kate's had some issue with

27:25

something. Jan's shaking a bit.

27:28

One short 10 minutes. People

27:32

are feeling the pressure here. Stephen's

27:36

making one more. Stacy I'm

27:38

coming in. Oh, we're going out. She's putting

27:40

hers in the fridge. Tube

27:42

fell off. Stephen's upset. Everybody's

27:44

trying to get the finishing

27:47

touches on. But

27:49

one minute left. 60 seconds. Make

27:51

it count. You can do it.

27:55

Stephen's got to do one more. They

27:57

just took out. Stacy had a little

27:59

mix up. up so she's stressed and

28:03

everything's coming together slowly

28:05

times up everybody's

28:08

hot oh so hot

28:11

Stacy's upset my look at

28:14

mass get some outside shots

28:16

a drone shot now

28:19

they face a judgment of palm brew hi

28:21

Stacy okay

28:24

what's going on with these they're mixed

28:26

up yeah I put some raspberries on

28:28

the wrong ones okay it's tiramisu

28:31

one great

28:37

flavors chocolate ones would be

28:39

good but it's too doughy

28:43

chewy it's underdone pastry

28:46

dough started off brown so it's difficult

28:48

to tell when it's fried enough and

28:52

you can rename them Hollywood

28:55

fingers Liam

28:58

just doing me great

29:00

shell beautiful bubbles the marshmallow flows

29:03

out a little bit too much

29:07

not a great choice for filling

29:09

lemony ones delicious very good stacios

29:12

walnuts ricotta sensational

29:15

cheers steven

29:19

bubbles are perfect

29:22

they bite into it love

29:24

the flavor proline good maka

29:27

unctuous lovely and lemon

29:31

curd ball very sharp rubs

29:33

his jaw it is sharp

29:35

proof says delicious Italian lemons

29:37

and so well done yan

29:41

cannoli cocktails they look

29:43

flat not much activation

29:45

pastry sin nice tartness

29:49

in this rose one amaretto

29:54

fell part pastry

29:57

is too tender shouldn't squish that

29:59

hard fell to pieces. Coco

30:02

Fool doing a thinking it was ready. Kate Happy

30:05

Hour cocktail cannoli.

30:07

They're not identical. Some

30:10

are shorter. Bubbles.

30:14

Then they put in an espresso

30:16

martini one. Not very alcoholic. I'm

30:18

disappointed. Thought there would be more.

30:21

Lemon cello. Alcohol's

30:23

all right. Negroni. Orangy.

30:26

Ricotta. Delicious. Then

30:30

they go to Sophie's. Lemon lime ginger.

30:32

I hope we went through the flavors.

30:36

She said, I just prefer the mascarpone.

30:38

It's gonna be interesting. See

30:41

how it's said and everything. So they cut

30:43

it. Everybody else is watching. Real test here.

30:46

Ball bites in. Pro

30:49

bites in. Nothing to say.

30:51

Ball thinks, okay, hmm. Doesn't

30:54

pour down. It holds good. Might

30:57

have converted me. It's not sloppy. Bruce

31:00

says, omen amoretto is heaven.

31:02

We got

31:04

a dryness coming through. Three

31:06

very good cannolis. If I was on

31:09

the Istris Sicily I'd be happy. And

31:12

then Noel says, maybe you could just

31:14

spray tan in that color. Thank you

31:16

very much. We see some ducks and

31:19

ducklings. Sophie's like, that went

31:21

better than I thought. Stephen

31:23

was happy that he played

31:25

with his jaw. Sands feeling the

31:27

pressure. Every challenge counts. Stacey very,

31:30

very stressful. Then

31:32

we have everybody with their

31:34

bakes. Sunglasses. Sunglasses come off.

31:37

Liam cracks up. It

31:39

shall bakers. Signore a

31:42

pro. Baking

31:44

bambinos. That's what I couldn't.

31:47

Judges, I'm gonna have to ask you to

31:49

leave the tent. Paul's

31:52

in a mime class. Bruce

31:54

working on a novel. Italian

31:56

classic pizza. Margarita

31:58

perfectly hour and a half

32:01

only in fonare. Okay I

32:04

don't know what a pizza is

32:06

in a William Jokes. Bread, cheese

32:08

on top, what source could happen.

32:10

Table talk, well everybody thinks

32:13

this is easy, Bruce says, but yeah you got

32:15

to get it right, you got to stretch it

32:17

because you want it really thin, no rolling

32:19

pin, a bit

32:22

of throwing in a traditional way. Got

32:24

the colors, Margarita Basel

32:27

at the end, you got to get

32:29

it cooked,

32:32

crisp on the outside, soft in

32:35

the middle, another drone shot,

32:38

everybody's working on their

32:41

dough, knead, not

32:44

really sure, everybody's like okay, margarice

32:48

thin in Italian and

32:51

bellissimo means beautiful, crocante

32:54

means crispy, and

32:57

everybody's waiting kneading their dough, it's

33:00

so hot they might not need

33:02

a proving drawer, setting their timers,

33:04

Liam you're playing a video game,

33:06

tomato sauce, it just

33:09

says make it, so everybody's trying to

33:11

figure out what goes into it, garlic,

33:13

lemon juice, then

33:16

they kiss Liam, Stacy

33:19

not sure on the garlic, tomatoes,

33:22

everybody puts it in their frying pan,

33:24

lemon juice, Wendy had

33:26

the lemon juice at the end and then

33:29

put some sugar in to balance it out,

33:32

Stacy's not sure on

33:34

the flavor, Kate has

33:36

to get a little

33:41

like tape on her

33:44

finger, everybody's looking, she's

33:46

laughing, she comes back, Nolan and

33:50

Sandy are there to cheer her up, Baker's

33:54

here halfway through, pizza delivery

33:56

time, Leaning Tower of pizza,

33:58

okay. And

34:01

a shape and toss 30 centimeter

34:03

base. Gotta get

34:05

that right. No rolling pin.

34:07

What? Sneaky

34:09

Peru. Course there's

34:11

no rolling pin. Freehand. That's

34:15

the point of the tossing, right? But

34:18

could fall. They tried a

34:20

peer pressure. Liam and toss in his. Steven's

34:24

flattened us out. Sophie's

34:26

doing hers with by hand.

34:29

Okay, come on Liam. Toss it. He's

34:32

like, okay. He does it twice, but

34:34

he's like, no way, dude. Stacy's

34:37

doing it. Jan actually tries, but

34:40

actually makes sure I have to

34:42

reprove it, which is not good.

34:46

Because it takes up a lot more time. Everybody,

34:51

Jan's having fun with the tossing because

34:53

she had to reprove her bread. It

34:57

overworked. Okay,

34:59

then another shot. 30

35:02

minutes field drinking water. Still overheating.

35:06

Yeasted flatbreads called pizza. 30

35:08

minutes to finish your pizza. Here

35:11

we go. Mataril

35:14

should be torn in my opinion.

35:18

A little bit of basil on top. But

35:22

Liam's the one person that says I gotta put it in

35:24

later. Then you gotta get

35:26

your pizza in the oven. But

35:28

you should have decorated it on the peel. But

35:31

I don't

35:34

know, Liam gets his in, no problem.

35:39

Or maybe that's 10 minutes. Sophie's

35:42

got in. Kate is,

35:45

does not get in. Stuck

35:47

on the peel. And

35:50

it falls apart. Everything comes off

35:53

beyond a disaster. 15

35:58

minutes left. Everybody,

36:00

Jan's like, okay, you can do it.

36:02

She's still rolling hers out. So

36:06

she's 30 centimeters, but again,

36:08

she does makes the same

36:11

mistake and doesn't decorate

36:13

it before she puts it on the peel. So

36:17

she has trouble getting hers off. Everybody's

36:21

still talking about the heat. Liam's

36:23

pizza looks really good. And

36:27

Stacy's looks good, but, and Steven's

36:29

looks good. Sophie's

36:31

looks good. Jan and

36:34

Kate's are having issues. And

36:37

stuff comes out of the oven. Some people

36:40

put their basil on after it came out,

36:42

but not in the oven. Stick

36:44

them behind your photo, be proud. Kate's

36:47

wants hers in the bin. And

36:51

see, Paul and Prue want to see

36:53

a classic margarita. So

36:56

they start with the Liam's. Very

36:59

nice cooked on the bottom. It

37:02

passes a hang test. Tastes

37:06

good, beautiful flavor, well flavored

37:08

dough. Nice pizza. Sophie's

37:12

a little thick, more English, rather

37:16

than Italian. Got

37:18

some tang, nice tomato, not bad at

37:20

all. Then Kate, a little bit of

37:22

a disaster. Got trouble

37:25

getting in the oven, basically. So

37:28

not really cooked all the way. Then

37:31

Stacy's, they say, Matt's role's chopped up

37:33

too much. So it's lost in

37:35

the passata. And

37:37

it's a little thick, under-seasoned, not

37:40

exciting. Steven,

37:42

this looks good, looks good, round,

37:45

nice basil, nice char on the

37:47

edge. And flavors

37:49

of their, tomatoes good. Then

37:52

they go to Jan's, that one's under-baked, under-cooked,

37:56

and, but overall you

37:59

could eat most of them. and then they do the

38:01

judging. Kate's got

38:03

second appeal and

38:06

undercooked misshapen. Stacy

38:09

for Sophie's third. It was tricky

38:11

between first and second and second

38:14

spasillium. Well done.

38:17

Very good. Nice pizza

38:20

and that leaves Stephen wonderful

38:23

right amount. Scant topping. Flavor

38:25

lovely. Well done. Everybody

38:28

applauds. Okay. It went off in tuition.

38:30

Liam says I can get in the

38:33

pizza business. Kate's like, yeah

38:37

well I went wrong and I didn't

38:39

go to plan. Got to

38:42

keep myself safe. We see

38:44

an outside shot. We see

38:46

a moss, a flower. We see the

38:48

bakers walking in for the next day.

38:50

Last chance for a winning impression on

38:52

Paul and Peru. Showstopper. One more attempt

38:55

to keep your place in the tent.

38:58

Table talk. Stephen

39:00

smashed it. He had the best pizza

39:02

so he's coming back. Liam

39:06

is vying for Stephen at

39:08

the top. Stronger and stronger. Sophie

39:12

who's in trouble. Kate,

39:15

Jan, Jan's in real

39:17

trouble. Stacy's kind of

39:19

in the middle and

39:21

Stephen says she's like a John

39:23

Mac in a row of baking.

39:26

So I guess she has even more of a temper

39:28

than they show on there. And when

39:31

you get flustered to make mistakes and

39:34

they say okay welcome to your second day

39:36

here in Sennelie, Italy. Your showstopper. The judges

39:38

want you to make shell shaped sovietelli.

39:43

Sovietelli. Sovietelli.

39:45

Sovietelli. Like

39:48

rustling leaves, flaky pastries. 24.

39:50

They supposed to look like

39:52

lobster tails. Four and

39:54

a half hours in finare. So everybody

39:56

gets to work here. 50 grams of

40:00

sugar, you got to do well today, quarterfinal.

40:05

So if you tell you

40:07

it was developed 200 years ago, it's

40:10

like a filo pastry akin to a

40:12

lobster tail, cracks in your mouth should

40:14

have luscious filling, 12 of one flavor,

40:17

12 of another. The

40:21

biggest mistake is not building layers, they'll

40:24

fall apart. It's a very delicate process.

40:27

And Paul, Paul Proulx, this

40:29

is a tough one, probably the most complex

40:32

we've ever done. Stephen

40:35

says you got to leave this

40:37

to the pros. So he's just

40:39

boiling his lemons for an hour,

40:42

he's Sicilian lemon marmalade, chocolate and

40:44

orange. And they

40:46

say, what's the hardest part? He goes, get

40:49

in the flare of those leaves. You know,

40:52

I've researched it. People say, don't bother

40:54

if you don't have three days, you

40:57

have three hours. Complex

40:59

challenging. And

41:01

Stephen even gets mad, he goes, you picked it,

41:03

don't laugh at Paul or Proulx. And Sophie's making

41:07

her, everybody's putting

41:11

semolina and ricotta, folding

41:14

into the chocolate. He ends up,

41:18

tell us about our Soviet tellies

41:20

from trips to Canada, Women's World

41:23

Cup, these lemon blueberry scones we

41:25

would eat. And the

41:27

other one's going to have bacon dust, bacon

41:30

praline. How can

41:33

we go to Canada? Well, my wife was

41:35

offered a job there, but we're Londoners through

41:37

and through. Liam's

41:40

also doing a maple pecan, but

41:42

he's going to skip the bacon

41:44

since he's already doing it. He

41:46

switched it up. He's got a

41:48

unique fake ice display. So

41:51

he's ready for that. His granddad

41:53

used to love her seafood to restaurants.

41:56

So he goes, I like having a

41:58

personal aspect. Stacy

42:00

starts on the pasta machine, which

42:02

you gotta do to make 24 salvia til

42:05

you need 14 meters of pastry, like

42:08

a flat, flat pastry. Labor

42:12

intensive, if it tears, you gotta

42:14

start over. It's

42:16

gonna be a beast, can't be rushed.

42:19

Liam's like, yeah, you okay? Then

42:22

you have to roll it up, that's what forms

42:24

the leaves, spreading lard over

42:26

it to get the flaky crunch. Stretching

42:30

it out to make a massive sausage.

42:34

So you gotta gently stretch it if you

42:37

make a hole. Oh boy, takes

42:40

hours and hours. Massive technical show

42:42

stopper, Bruce says, this is hard.

42:45

And they say, have you had this

42:47

before, Kate? She goes, no, I've heard

42:50

about it though. So she does dark

42:52

chocolate and hazelnuts and lemon and tahini,

42:54

so savory one, huh? She

42:56

says, I gotta take a risk. Prue

42:59

likes that, she nods. Sophie's

43:02

doing a mango and passion fruit and

43:04

then a cherry almond chocolate. And

43:08

just wanna get the pastry right. Then they

43:10

say, Stacy, your pastry is starting to look

43:13

like underwear. And

43:15

they have a laugh, so, so,

43:17

so, so if you tell a

43:19

citrus and sultanas and then praline

43:21

cream, already made the praline. So

43:24

crumb pad, I'm gonna put some crumb

43:27

pad in there, some choux pastry to

43:30

puff up and fill it. But

43:33

it could be tough with this heat in

43:35

the oven and the timing. They should practice

43:37

it 10 times and nine times it did

43:39

not work. Two

43:42

hours in, it's still hot, very Italian.

43:46

Temperature at 40 degrees. Rising

43:50

heat, sticky, not great for

43:52

making stuff, for

43:55

rolling wafers and pasta. Butters

43:59

melting. ruining

44:01

pastry, some is

44:03

beyond repair, splitting

44:06

and hot, but Sophie's like a

44:09

machine. And then

44:11

Stacy talks about it. You know school they

44:13

always said I didn't concentrate, I had potential,

44:15

I said that's like me. Stacy

44:18

and I are similar. And you

44:20

have to start cutting

44:22

your pasta, Steven's measuring his out, moment

44:25

of truth as you cut it to see if you have the

44:28

layers, which is

44:30

what they call that, I don't know,

44:33

I forgot, lamination. Lamination is baker

44:35

talk from multiple layers, they're talking

44:38

about it now. No lamination and

44:40

not good, ugly Italian says. They

44:45

say okay, do these look like lobster

44:47

tails? Well I have a pet lobster,

44:50

nothing to see here. Then Stacy's

44:53

filling her choux pastry one, and

44:56

you want to make sure they're

44:58

even in size, not uneven,

45:00

don't talk to me about your salim.

45:02

And Ann

45:06

says I got to do this no matter

45:08

what. And who

45:10

knows, I can always step in for

45:13

you, put your apron on. She goes

45:16

that's nice you. Let me see outside

45:18

shots, still warm. Steven

45:21

has his on ice bath to keep

45:23

them cool. Kate's like mine are melting

45:25

as I'm putting them together. Stacy's

45:28

like this is melting, very

45:31

frustrating. Liam's

45:33

having trouble putting this together. Paul's

45:36

watching him, he's watching

45:38

me on the one I messed up, gotta be

45:40

kidding me. He goes go look at

45:42

my other ones in the fridge, come on man

45:44

please. And he's

45:46

such a wind-up merchant. Then Paul's standing

45:49

behind him messing with him. We see

45:51

birds and the bees, 30 minutes, an

45:53

Italian. Yann's

45:56

falling behind, puts hers

45:58

in the freezer. Not worth

46:01

the calories, this is a paranoid. So

46:04

if he says, you know, we don't want

46:06

Prus saying that, everything

46:09

goes in the oven. 15,

46:13

20 minutes says if that cooks, the

46:15

layers will spread apart.

46:19

Everybody's like, oh boy. And

46:22

16 minutes left to put

46:24

them in the oven for Yan. Everybody

46:27

else is watching their ovens, no

46:29

lamination. No lamination, I'm not

46:32

laminated. Noel says, it's not the end of

46:34

the world, I'm having a great time. Everybody's

46:37

watching, Stacy doesn't want to look at

46:39

her, she's worried. 10

46:43

minutes, not

46:45

enough time for Yan to get hers done.

46:48

She says, oh God, no. Everybody's

46:52

checking how to stay the year, putting the

46:54

gloves on, taking it out of the oven,

46:57

so Stephen's come out, Liam's come out, Stacy's

46:59

come out. And

47:02

I don't even know what I'm looking

47:05

for. Crappy Itali Stacy says, shoe pastry

47:07

puff too much, very

47:09

depressing. Kate

47:12

says, I don't know, my filling does taste

47:14

great, Stacy says, I have the best filling.

47:17

Then she's trying to put hers in the thing.

47:20

Everybody's watching her for like a two minutes sequence,

47:23

trying to inject her filling and saying,

47:25

come on and getting stressed. At least

47:27

shoes are cooked, Yan says. Pastry

47:30

cream leaking out, shooting

47:33

out, peruse watching, shaking her

47:36

head. That's the

47:38

only reason I did the shoe pastry, so I put the

47:40

crumb pat inside of it. Three,

47:42

two, one, one minute left. Yan's

47:45

are still in the oven, at least

47:48

on the edit. Putting

47:51

on an extra icing sugar for Stacy to

47:53

try to cover it up. And

47:57

everybody's upset and that's the

48:00

end. Steven Sighs, let's

48:03

have an espresso martini. Let's

48:05

get out of this hot tent.

48:07

So they sit outside breathing and

48:10

talking and sweating. And

48:12

then we go back for the judging.

48:16

But he's sitting with their

48:18

presentations, judgment time. The judges

48:20

come out and

48:22

Liam goes first. He's got his

48:24

nice presentation. And

48:27

they say, that's very creative. We love

48:29

that. You know, lobster

48:31

tails. Nice,

48:34

amazing to look at. He

48:36

smiles, inconsistent in size. Great

48:39

lamination, great layers. Pecan

48:43

and maple's delicious. Orange

48:46

comes through on the other one. Elevant

48:49

achievement. Steven's

48:51

up next. His are in

48:54

the baskets. And

48:56

they zoom out from those. And they

48:58

say, geez, these are a proper

49:01

showstopper. Lobster tail, lamination style.

49:03

And Steven says, come on

49:06

substance. Style box ticked. They

49:09

open his up. They

49:12

say, okay, and substance. So

49:14

Steven's happy. Delicious

49:17

ginger, lemons, really

49:19

Italian. Flaking, pastry's

49:22

perfect. Authentic.

49:25

You could sell them in Italy. And

49:27

Sophie's up. Classics.

49:32

Great lamination. Classic lobster

49:34

tail. Intricate.

49:40

Cherry's good. Nice bitterness

49:42

that works. Like

49:45

cursed leaves. Chewing

49:47

it, you get quite a showstopper. Then

49:52

Kate's flavor fusion. Disappointed

49:54

in the way they look. This

49:58

is supposed to be a proper showstopper present. It

50:00

doesn't look like you're proud of them. Brown

50:03

brom with the lamination, look like they've

50:05

been sat on. Hazelnut

50:08

and chocolate, tahini

50:11

and lemon's quite pleasant. If you close

50:13

your eyes, you'd say this is great.

50:17

Yan goes, not

50:20

getting much lamination. Maple

50:24

and bacon's flavor's lovely.

50:26

Consistency's quite doughy. Crumpet,

50:29

these are quite raw, blueberry. You're

50:31

disappointed, in a way we're disappointed

50:33

too, bit of a mess, total

50:35

mess. Stacy goes,

50:37

and they look at hers and

50:41

they say, Sovietinis,

50:46

lamination's poor, too

50:48

much icing sugar.

50:51

Normal years looks good. Citrus

50:54

and raisin, the filling's

50:56

good. Right degree of sweetness. Very

51:01

runny for a crumpet. You were too

51:03

ambitious and it burst out. And then

51:05

you got some raw dough. But I

51:08

know you were trying something difficult, but

51:10

everyone's in the same boat, sorry. She

51:13

goes, I agree. Then we zoom

51:15

up, we go to another shot of

51:18

fields and

51:20

flowers and the tent.

51:23

We go to table talk. Old money, it was close

51:25

to 100 degrees in the tent. It

51:28

was the hottest you worked. Hong Kong

51:30

in July, un-air conditioned. Paul

51:32

says, I worked in a bakery, 50

51:34

degrees in shorts. Also says,

51:36

I was a fire juggler on a volcano, but

51:39

I got on with it. Okay,

51:41

who's on top? Steven, Sophie, we're

51:43

skillful. Liam was a little tardy

51:46

in size. Lamination

51:48

though. So

51:50

one of them, who is in the danger

51:52

zone? Yan, she didn't achieve

51:55

any lamination. Undercooked, heap of

51:57

things, wrong, struggled all weekend.

51:59

And Kate is

52:01

there as well, hideous, Stacey,

52:04

not worth the calories, my ultimate

52:06

test. And

52:09

then we go out, everybody's nervous, we

52:11

get zooms on people's faces, they walk

52:13

out, and

52:15

Sandy does the announcing fan test,

52:17

she's trying to be really cheery.

52:20

She gets to get Star Baker,

52:22

this is a really tough challenge.

52:24

I get to do pleasure, Star

52:26

Baker, person who draws the flavors

52:28

bursting into our mouths, laminate

52:32

perfection, Star Baker's Steven,

52:34

everybody claps. And

52:37

this was a hard one for me, this loss,

52:39

this was one of my favorite people. And

52:43

Noel has a terrible job of announcing it,

52:45

it just feels like somebody I actually know

52:47

in my personal life. So

52:50

I was rooting for her the whole time. So

52:53

I guess I'd say I'm gutted because

52:56

Yann has to go home, we'll always

52:58

have Basil the veg, okay, Stacey thought

53:00

it was me, Prus says I know

53:02

you did, it was close, there's a

53:04

lot of hugs. Yann says

53:06

I'm amazed at how far it came,

53:09

difficult, tough, amazing experience, it's

53:11

been the best. Makes

53:14

me emotional, so

53:17

sorry, it's okay. Little

53:19

adventure, totally wonderful. Orianne

53:21

Prus says everybody loved her, nobody

53:24

wants to see her go. Kate's

53:27

still in shock, she says I'm super

53:29

excited but upset for Yann. Stacey's

53:33

gobsmacked, gobsmacked, I almost

53:35

fainted, shocked to

53:38

my core, Steven well done style

53:40

and substance, floating on that cloud

53:42

again. And

53:45

I think, Liam

53:47

says I got all the, so

53:49

far, it's mad, mad, he says

53:51

mad like five or six times,

53:55

one, two, three, four, five, or

53:57

six, four, five, and

53:59

then. Sophie's

54:03

proud and shocked. And

54:07

then let's just run through my

54:09

notes here. Matt, flower world on

54:11

the last chance to show stop

54:13

or one more attempt to keep

54:15

place in the tent. Table talk,

54:18

Stephen come back. Liam and Sophie

54:20

spot on. Kate Yan,

54:22

trouble. Stacy, John

54:25

McEnroe. Hot

54:29

temperature, rise, fluster, more

54:32

fluster. Bonjourno,

54:34

shell shape, this loft

54:36

leaf. This

54:39

is in perfectly flaky, four

54:41

and a half hours in

54:43

fonare. It came to

54:45

lobster tail, 12 and 12, milkshake

54:49

to not building layers.

54:52

Even Paul struggled, most

54:54

complex, leave it to

54:56

professionals. Boil lemons

54:59

for four hour marmalade, getting

55:03

that flare of leaves three days

55:05

to bottom. Don't

55:08

smile, you picked it, Stephen

55:10

says. Sophia Telly, tell

55:12

us. Yan, women's world

55:15

cup, lemon blueberry scones, maple

55:17

bacon, Londoners through. Liam

55:21

switches it up, orange

55:23

rum raisin, fake ice

55:26

lobster tails, grandfather delivery

55:28

personal. Stacy,

55:30

machine, 14 meters of destiny, no

55:32

tax, no taxi. Labor

55:38

intensive, can't be rushed, fun

55:40

leaves. Spread

55:43

the lard, stretch it out, one measure,

55:48

sand sing, why

55:51

not technical show stopper, purely

55:54

hearsay, lemon and tahini,

55:56

oh, risk a prunad.

56:01

Sophie, cherry almond chocolate

56:03

underpants, citrus

56:05

and sultanas, praline

56:08

cream, extra

56:11

shoe paste inside.

56:14

9 out of 10 did not. 2

56:17

hours in hot 40 degree,

56:19

rising heat, sticky, butter

56:22

melting. Sophie

56:24

was machine. Stacy

56:27

talking about schools and teachers.

56:31

And moment of truth,

56:33

start shaping. Wheel of

56:35

lamination, fake talk,

56:38

multiple layers going on.

56:41

Pet lobster, Sophie talking

56:43

to self. Yan,

56:46

aware your apron. Won't

56:52

on my parking, hot

56:54

ice bath melting. Heck,

56:57

makeshift Paul. Catch

56:59

Liam flop, look in

57:02

fridge. Such a windup

57:04

merchant. Liam,

57:08

lots, not

57:10

worth the calories. Don't

57:13

want to get that from Peru.

57:17

In oven music,

57:19

15 to 20 minutes, come

57:21

on babies. Yan, just don't

57:23

know. Kate

57:25

laying on flavors by oven,

57:28

laying on floor by oven.

57:30

Yan, no lamination. I'm

57:33

not laminate, I'm having a good time.

57:36

Waiting size, 10 minutes. Yan,

57:39

no time to bake out

57:41

of the oven. Music,

57:44

stressful gig, crapatelli,

57:47

dimsy. Filling

57:49

tastes great, get in.

57:52

Everyone watches Stacy. At

57:55

last, yours are cooled. Distant

57:58

to distant. to distant, one

58:01

minute left. Out

58:04

of the hot tent,

58:06

outside everyone talking, stressed,

58:08

sitting, then sitting inside.

58:11

Full judgment time.

58:14

Liam, smile, morning

58:17

delivery, insulation

58:19

in size,

58:21

good lamination, delicious,

58:24

flavor-lovely, hell of an

58:27

achievement. Steven

58:29

proper, showstopper style box,

58:31

ticked and substance delivers,

58:33

pastry so perfect, well

58:35

done. Sophie,

58:37

great lamination, classic lobster

58:40

tail, nice bitterness, crisp

58:43

beliefs, quite a showstopper. Kate,

58:47

disappointed in look, laminates,

58:49

probable sat-on, tahini and

58:52

lemon, quite pleasant. Yan,

58:55

not much lamination, flavor-lovely,

58:57

quite doughy, dough raw,

59:01

we are a disappointed mess. Stacy,

59:05

prue, laminating, poor, too

59:07

much sugar, like

59:12

filling, everyone is in

59:14

the same boat. Table

59:17

talk, closes in to

59:19

old money, 100

59:21

degrees, prue, Hong Kong in

59:23

July. Sophie, Steven,

59:26

good place, skillful,

59:28

Liam, little tardy on

59:31

size, danger zone, Yan,

59:34

struggled all weekend. Kate

59:37

as well, Stacy, not worth

59:39

the calories, utilized

59:43

tear. Weight

59:45

stress, here's Sunday

59:47

first, trying

59:50

to be cheery, Star

59:52

Baker, Steven, Noel, leaving

59:54

us, Yan, says

59:57

oh my God, she says that before he says

59:59

who. leaving. Jan,

1:00:01

I'm sorry, we will always

1:00:03

have Basil the veg. Stacey

1:00:07

thought it was me, saw it

1:00:10

on your face. So yeah, this

1:00:12

was again, just a rough week

1:00:14

for me because I was really

1:00:16

rooting for Jan.

1:00:19

I mean, this is one, you know,

1:00:22

I'm rooting for everybody, but Jan and Liam

1:00:25

are my, I mean, you know, I

1:00:27

like Stephen, Sophie, Kate, Stacey reminds me

1:00:29

of my sister a little bit. So,

1:00:31

but Jan,

1:00:35

Liam, and then, oh,

1:00:38

you're wanting me to read everybody. I

1:00:42

mean, if my opinion of who I feel

1:00:44

closest to, you're like rooting for the

1:00:46

most, Liam, but she's

1:00:48

not on anymore. Stephen, Kate,

1:00:52

Sophie, Stacey,

1:00:56

but you know, that's not who,

1:00:59

that's based on how I feel,

1:01:01

not exactly who I think

1:01:03

is the best. So I'm rooting for,

1:01:06

which is always different. Because it's like

1:01:08

in sports, if you root just for

1:01:10

the best, the team you stall was

1:01:12

the best. It's different than team you

1:01:14

feel you're rooting for. So

1:01:17

yeah, I'm sorry to lose Jan,

1:01:19

but you know,

1:01:21

we'll be back next week. Good night, everybody. I hope

1:01:23

you're in a bed of pillowy

1:01:27

Italian pastry. Good night.

1:01:30

I want to thank everybody who

1:01:32

became a patron recently. I want

1:01:34

to thank Nigel, Blake, and Mike.

1:01:36

Thank you. Thanks. Thanks. Thanks. And

1:01:38

good night. Natasha, Thot, and Logan.

1:01:40

Thank you. Thanks. Thanks. Good night.

1:01:42

Stephanie, Steven, and Rosalyn. Thank you.

1:01:44

Thanks. Thanks. And good night. Melissa,

1:01:47

Logan, and Isaac. Thank you. Thanks.

1:01:49

Thanks. Good night. May

1:01:52

Amanda and Ed. Thank you.

1:01:54

Thanks. And good night. Margaret,

1:01:56

Julie, and Emma. Thank you.

1:01:58

Thanks. Thanks. Good night. Warren

1:02:00

Shelby and Em Thank

1:02:03

you. Thanks. Thanks a night. Good

1:02:05

night. Connemara Danielle

1:02:07

and Leany. Thank you. Thanks. Thanks.

1:02:09

Good night Allison

1:02:11

Tracy and Charlie. Thank you. Thanks.

1:02:13

Thanks. Thanks. Good night Hal

1:02:16

Emily and Quinn. Thank you. Thanks.

1:02:18

Thanks. Thanks. Good night Shemeika

1:02:21

Ryan and Ray. Thank you.

1:02:23

Thanks. Thanks. Thanks. Good night.

1:02:26

Hope Benny and Amanda Thank

1:02:29

you. Thanks. Thanks. Good night and Laura Lee

1:02:31

sin and thank you. Thanks. Thanks and good

1:02:33

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1:02:36

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