The Great Canadian Baking Show (2017–…): Season 1, Episode 5 - Best of Britain Week - full transcript
The bakers are figuratively crossing the pond called the Atlantic as it's Best of Britain week. They have two hours for the signature challenge, which is to make a traditional English trifle. The judges are looking for the multipl...
Is everything okay?
Yeah, everything's fine.
It's just
it's "Best of Britain" week,
and we've been really
looking forward to it.
I just thought you'd be
a bit more excited.
I am.
I am excited.
Oh, has Kate Middleton
not returned your texts?
I just feel like if
we were to meet up in person,
we'd become very close friends.
Yeah.
Would it help if I made you
a nice cup of tea?
Maybe.
Maybe that and eating
baked goods all week.
Yeah.
Last time,
Canada Week got dramatic.
Ugh!
Oh, wow, look at that.
I have goosebumps.
Vandana and Linda
showed off their technique.
But it was James...
That's sensational.
...who won over
the judges as Star Baker.
Yay!
And, although Julian
struggled with his donuts...
Epic fail
on my cake donuts.
...it was Jude...
It is a bit oily.
...whose time
was up in the tent.
It was my turn, guys.
It's okay.
No...
Now, the bakers
will cross the Atlantic
for Best of Britain Week.
And there is
definitely nowhere to hide.
Let's go,
let's go, let's go.
But who's next in line
for the Star Baker's crown?
These are sensational.
Mm-hm.
It was a bit
massive for me.
Just a tiny bit gigantic.
And who will be given
a royal send-off?
Oh my God, I'm so never
gonna be able to do this.
Is this the Best of Britain
or the Worst of Britain?
This is absolutely--
this is why I left that country.
Hurry up!
Pfft...
pfft, pfft.
Advertise your product or brand here
contact www.OpenSubtitles.org today
Feeling
a little pressure.
The Star Baker thing kind of,
you know, once you set a bar,
you've got to kind of...
keep to that.
So a bit of pressure today.
I've practised.
I've done all I can do
at this point, so I think
it's just a matter
of getting in the tent,
stay focused, and just
bake my heart out.
That's all I can do.
I've been to Britain
quite a bit.
I have family there,
so I just want to do a good job,
'cause I feel like if they
ever see this and I bomb it,
they'll be like,
"Didn't we teach you anything?"
I have done
tons of British baking.
Hello, bakers.
It's "Best of Britain" Week!
Which means that if this week
were the movie Notting Hill,
you would all be
a bumbling Hugh Grant,
and Bruno and Rochelle would be
the glamorous Julia Roberts.
That's definitely
one way of looking at it.
I just really
like that movie a lot.
Bakers, for your
signature challenge,
we would like you to
make a majestic trifle.
Mmm.
Bruno and Rochelle
will be looking for clearly
defined layers of sponge,
custard, cream, fresh fruit,
jelly, and booze.
Please, please, put booze
in your trifle.
You have two hours.
On your marks...
Get set...
Bake!
I've started by making
a cup of tea because, you know,
that's how we start
everything in Britain.
Make a cup of tea first.
I don't know of anybody
who has time for tea
with this challenge.
I love a great trifle.
Every single element
must be technically perfect.
We want a light. Fluffy sponge;
a gorgeous, thick,
rich custard.
Fruit, cream, jelly.
A great balance
of textures and flavours.
I haven't eaten a lot
of trifle prior to this,
but I have practised
this at home,
and I actually quite
liked it, actually.
Trifle is like
window-shopping;
you see everything
through a glass.
Every layer is well defined.
If you cannot achieve this,
then you have a mess.
Right now
I'm doing my sponge,
just 'cause that's
sort of the main thing.
And once you get that done,
the rest of the stuff
will sort of come.
The sponge is sort of like,
you have to have that.
It's a sponge, so it
needs to be light and fluffy.
Hopefully.
The sponge also
has to be just firm enough
to soak up the booze
without falling apart.
What are we doing
in terms of alcohol?
Peach schnapps.
Wowza.
Is that all right?
Well, I'm back in college,
which is great.
That's kind of it, yeah.
Good morning, James.
Good morning, hello.
How are you
feeling today?
Uh, under
a little bit of pressure.
And it's British Week;
I'm trying to avoid Brexit.
James will honour
his birth country
with his gin
and blueberry trifle,
featuring a jaconde sponge,
and an Earl Grey custard.
Okay, going in.
Now, custard.
Custard.
The traditional trifle
custard is made by mixing eggs,
sugar, and warm milk...
and then whisking vigorously.
Hi, guys.
So, tell us about
your trifle, Terri.
So basically,
what I decided to do
was sort of a play on
what I had as a kid a lot...
um, was rhubarb and custard.
Rhubarb...
It was one of
my favourite treats.
Terri's
strawberry rhubarb trifle
will feature a peach schnapps
soaked sponge
and a vanilla custard.
Now, what consistency
are you hoping for
when your custard's finished?
I want it to have
a bit of body and play to it
so it'll soak nicely
into my layers.
Creating
the perfect custard texture
requires a delicate balance.
Too much heat,
and the custard will curdle.
Avoiding
scrambled eggs is my...
'cause scrambled egg trifle,
not so nice.
Too little and the
custard won't thicken at all.
It's not really playing
along the best right now.
I'm just gonna play around
with a little bit of gelatine,
just to kind of
help things along.
Linda is helping
her custard along
with an unconventional shortcut.
I do it in the microwave
because it's quicker.
Linda's giving
her traditional
raspberry and lemon trifle
a more modern twist
by topping it with candied
Saskatoon berries and sugar art.
I've never made
custard in a microwave before.
It works.
It never curdles
in the microwave?
Nope.
One hour left,
my sweet English roses.
Ooh...
Am I your English rose?
No!
Okay.
Nope.
Yeah, that's perfect.
Looks good.
Ooh, that's a little
better done than I was...
I'm hoping the fact that
it's completely soaked in gin
is gonna hide the fact that
it's just a little bit overdone.
I see that you've cut
your sponge into strips.
Yes.
Is that how you
usually do it?
It's a cooling method.
A cooling method?
It's a cooling method,
yeah.
Would you like to
taste some sponge?
I'd love-- you know me.
I'll taste anything.
I have lots.
Will it work?
Sabrina...
That smells pretty good.
Does it?
I have some raspberry jam
go in right now.
And tell us about the
other elements of your trifle.
I just
popped out my sponge.
I'm doing a roll cake
with some lemon zest inside.
Oh, lovely.
So you're
gonna see the roll?
You'll see the rolls
all around, yeah.
Oh, nice.
Sabrina's strawberry
swirl trifle will feature
her nona's recipe
for lemon custard,
plus another key ingredient...
Is there any
other Italian component
in your trifle?
My
limoncello's in there.
I know my grandmother makes it,
but I'm a bad Italian,
and I've never made it myself.
Nona will give you
the recipe!
Nona will give me
the recipe.
Forty-five minutes, bakers.
You might want to start
focusing on your filling.
Jam, jelly, custard...
I've run out of other things
that you're putting in there,
but trifle-like stuff, so...
be trifly!
Be trifly.
The jam or jelly
in a traditional trifle
adds flavour
as well as colour
to help define the layers.
I don't think
mangos are a traditional
British flavour of trifles.
Just... just guessing
on that one, so...
Vandana's mango,
kiwi, and strawberry trifle
will be topped by mango boba,
the small tapioca balls
generally used in bubble tea.
And what are they gonna be?
Just sort of little...
They're gonna be
little surprises,
right in the middle
of the trifle.
I love everything
about this.
Great!
It's supposed to be
thicker than this.
I'm gonna try and fold
some whipped cream in,
see if that helps.
In my research,
I found some trifles that had
almost like a hard chocolate
ganache on top,
and everybody I've talked
to about it...
"Why would you put that
on a trifle?"
But I liked it,
so I'm gonna do it.
See what happens.
Julian's chocolate
ganache will top a trifle
featuring mixed berries,
pistachio custard,
and strawberry liqueur.
What do you think is
going to be the most complicated
aspect of this for you?
Getting it
together in the end.
It's gonna
come down to the last minute.
Of course it will, yes.
Fifteen minutes.
I have an existential
question for you.
Mmm!
Are you
assembling your trifle,
or is your trifle...
assembling you?
I'm gonna start.
I think.
The moment of truth...
The bakers will have to use
the little time they have left
to carefully assemble
their trifles, level by level.
I'm gonna go
sponge, custard, fruit...
and then I'm gonna
repeat that as well.
So how many layers
are we doing?
I'm aiming
for nine layers.
Cake and booze.
Cake and booze.
Cheers to a great bake.
This is gonna be a shot.
My worry is
running out of time.
Five minutes, bakers.
Five minutes remain.
So this is
the mango boba,
so I'm just gonna put a few...
a few in there.
Don't make a mess...
Don't make a mess...
I'm trying, obviously,
to have the perfect swirl
on the outside.
I think, for now, it's working.
I don't know if
it's what a trifle's
supposed to be like,
but it seems nice to me.
One minute, one minute!
Okay, let's go, let's go,
let's go, let's go, let's go!
Time is up,
my crown jewels!
Step back,
and think of England!
Chin-chin.
Each of the trifles
will now be judged
by Bruno and Rochelle.
I like the trifle
to tell me what it's made of.
And here you can see
every single component of it,
so that's beautiful.
It's hideous
to have to ruin this.
Sorry.
You know, right away,
you can see the rhubarb
to bring a lot of brightness.
Then you get the vanilla cream.
I just love that
balance of flavours.
Thank you.
It's delicious.
The only thing I would say
is, texturally,
the custard could've been
a wee tiny bit thicker.
Yeah.
Look at this height
with this lovely sugar work.
Oh, it's just beautiful.
So this microwave custard,
I was sceptical,
but I have to say, the
consistency's quite perfect
for trifle.
Your custard
was so delicious.
I would have loved to have
more berries with it
to create that beautiful
contrast, sour and creamy.
Thank you.
Well done
on the jellyroll.
It looks gorgeous.
There is a lot of
limoncello in this.
The flavours
are spectacular.
The lemon, the cake,
the cream, the berries...
it's like burst after
burst after burst.
Every element of this
is really well done.
Thank you.
You should be proud.
Thank you.
That's lethal.
That's what that is.
It's really good!
That is a lethal weapon.
I'm not seeing
too many repeat layers,
which is one of the things
that define a trifle,
so we're just gonna
have to go digging.
It's not
got the lightness
that I would've expected.
The flavour's great, though.
You know,
for your custard, you put...
you put gelatine, no, inside?
I was worried
that it wasn't gonna set.
It does leave
something in the mouth.
I think your custard would have
worked without the gelatine.
Yeah.
Next time,
no shortcut, Julian.
Fair enough.
I can see all
the elements in here.
I can see the repetition.
Does it look a little
rushed, perhaps?
Yes...
But I'm hoping
it's gonna taste amazing.
I think your sponge
is a bit over-baked.
The fact
that you have folded cream
through the Earl Grey custard,
I know why you did it,
just to bulk up the
structure a little bit,
but it actually works.
Dare I say it...
...ugly but delicious?
Again?
"Ugly but delicious"
seems to be my recurring theme.
It could be
your thing, that's okay!
Happy!
Look at the detail.
Did you use a ruler
to place them properly
at the right spots?
I love the mango boba.
They just look so pretty.
You can definitely taste
the mango in your custard.
Has a nice consistency to it.
The sponge
is so light and airy.
It's just got that
perfect flavour.
Well done.
Thank you very much.
Thank you.
Thank you.
Trifle, who knew
someone from the Prairies
can make a trifle?
So apparently
ugly but delicious again.
I'd rather be
ugly and delicious
than, like... beautiful
and yucky-tasting.
I tried to pull the wool
over their eyes, but they...
they called me out.
Welcome back.
This Best of Britain technical
challenge is for your eyes only,
so Bruno and Rochelle,
not to be rude,
but we are exiling you
to the colonies.
Stiff upper lip, you'll be back
to judge this baking blindly.
Pip pip, ducky.
Cheerio!
Okay!
All right.
Today's technical
challenge is brandy snaps.
Oh my God!
Oh, God.
These charmingly named,
delicately rolled cookie crisps
are filled with a sweet
whipped cream.
They are
a tricky treat to master,
so this one is all about
precision and timing.
Fortunately,
you only have to make 20...
in an hour and a half.
Oh, man, this is bad.
On your marks...
Get set...
Bake!
Here we go.
I've never seen, eaten,
or have any idea
what a brandy snap is.
I've had loads of them,
but I would never
attempt to make them.
No one makes brandy snaps.
You buy brandy snaps in a little
packet if you really want them.
It kind of
sounds like a cannoli.
Sort of.
But I don't know.
We have 90 minutes
to make 20 brandy snaps.
Eeeh...
Just read the recipe
and hope for the best.
That's kind of
what I'm going for.
Using the...
oh my God,
I'm so never gonna
be able to do this.
Brandy snaps.
Look at those beauties.
Delicate, elegant.
They look simple
but they are not.
They're fragile,
they're crispy, they're light,
they're buttery.
And the cream is the perfect
accompaniment to fill them.
Where are they
going to stumble?
The bakers are gonna
have to find their rhythm
working with the oven, because
they really can only bake
two or three at a time before
they have to pull them out,
have them at
the right temperature
so that they can roll them.
There's gonna be tears.
Burned fingers.
Burned fingers
for sure.
Okay.
So...
measure out butter,
sugar, syrup,
into small saucepan.
The brandy snap's
lacy biscuit
begins with a mixture of melted
butter, sugar, and corn syrup.
And that has to be over
low heat, 'cause that will burn.
'Cause it's sugar.
About
10 to 12 minutes.
I put my timer for 12 minutes.
I am not taking this off
until it's 12 minutes.
So I don't see
any sugar crystals left.
Let it cool slightly,
about two to three minutes.
Okay, let's
give it two minutes.
Once it has cooled,
bakers complete the mixture
by adding sifted flour,
ginger, and lemon juice,
blending until
there are no clumps.
I know what the end
product should look like,
but the intermediate stages,
not so sure about.
Bake
three cookies at a time
about 10 centimetres apart.
I think that's
about 10 centimetres.
Okay, I'm just gonna
put this in there,
and see what happens.
Oh, God.
Watch it and time it.
That's I'm doing.
Pfft...
Pfft, pfft.
We are halfway, bakers!
Make it snappy
on those brandy snaps!
Halfway!
Hurry up!
Is this the best of Britain
or the worst of Britain?
This is absolutely--
this is why I left that country.
It's frustrating
when you don't know
what you're looking for, and it
doesn't give you a time.
Oh, God, I don't know.
Bakers will have
to use their intuition
to get the bake time right.
I think it
might be working.
Once they've
figured out their first batch,
the bakers will have to keep
a steady assembly line going...
Right, let's
put that over there.
...rotating biscuits
in and out of the oven
three by three.
Once they're done, the bakers
will have to work quickly
to roll the biscuits
while they're still hot.
That is quite hot.
Too hot.
There's gonna be
a lot of swearing, I'm sorry.
If the biscuits are
either under- or over-cooked,
they'll be impossible to roll.
They look
a little soft to me.
That doesn't look right.
Okay.
That is gonna crack.
I hate brandy snaps.
Bakers,
you have 30 minutes.
I'm doing
my cookie dough again.
I don't have enough.
Do it again.
It's gonna be tight.
Why do they
take so long to cook?
They're not
spreading out very well.
Doesn't seem to be
working for me.
I have a feeling
you're doing very well.
Oh, I hope so, but
the sizes are all different.
But it's fine.
As long as I get 20 on.
That's all I care about.
Crappy, crappy,
not so crappy,
not so bad... crappy.
The judges will be
expecting uniform size
and colour.
Sure, that
looks dark enough.
Kind of similar.
And they won't
accept less than 20 snaps.
How many more
do you have left?
I only have
13 so far, so...
Yeah, I'm just trying to
keep my cool here.
Just trying to keep making
these better!
I've noticed... that your
voice has risen an octave!
Yeah, yeah.
I'm gonna take that
as a sign for me to just
give you a little time
and maybe revisit.
Okay, thank you, Dan.
Cause that's
10, 13, 16, 19.
It'll be close if I can do...
I'm gonna
try to go for 20,
but I don't think I'll make it.
I have seven in there.
That's all I need.
How many do you have?
Oh my God.
What?
Not enough.
Fifteen minutes, bakers!
I would make a joke,
but the tension in here is...
um, sort of suffocating.
Yeah.
Aah!
Hot brandy snap on my finger!
Hi, Linda.
Is this the closest you've
come to snapping, my love?
Yup, this is as close
as I've come to snapping.
Finally,
the rolled biscuits are filled
with a whipped cream
that packs a little punch.
I like Grand Marnier.
Why not?
Put it all in there.
It ain't
gonna pretty piping.
I'm telling you that.
I'm just gonna try to
stuff these as fast as I can.
One minute left, bakers.
One minute left.
Let's go,
let's go, let's go.
They're
very inconsistent,
weird-looking things.
Three, two, one...
Hands off the snaps!
Time is up!
Woo, boy!
Bakers, please your
snaps up to the gingham altar,
and place them
behind your photo.
You know the deal.
Okay, number one.
At first glance, they look
fairly uniform,
so let's taste them.
The cream
has good flavour...
The lace, it's lacking some of
the holes we're looking for.
Baker number two.
That
lovely lacy effect
is exactly what we were
looking for.
Very crispy.
Cream has great flavour.
Very good.
Baker number three.
A lot of
them are cracked.
Very crunchy.
Cream has a nice texture.
Maybe slightly under-whipped.
Baker number four.
Mine was a bit too brittle.
It didn't crisp
they way we want.
It's quite brittle.
I think the biggest challenge
for this baker was
not getting the mixture right
in the first place.
In the rolling,
some challenges again.
It was quite chewy,
so it wasn't baked long enough.
So, last but not least, they're
all fairly consistent in size,
which is really impressive.
Yeah.
Unfortunately these
really are under-baked.
Bruno and Rochelle
will now reveal
their overall assessment,
by ranking the brandy snaps
from bottom to top.
In sixth place...
Who is this?
Julian.
Inconsistent in size.
Some were under-cooked.
Not enough.
In fifth place...
Vandana.
They were very
consistent in size,
but they were just not
nearly baked enough.
In fourth place...
Linda.
Some were darker than others.
The rolling was
an issue as well.
In third place...
James.
Well done.
A little bit on the messy side,
but they tasted really good.
Well done.
In second place...
Terri.
This close.
We were just looking
for the lace texture.
In first place...
Sabrina.
Okay!
I was not
expecting that at all.
I think everybody saw on my face
how shocked I was.
We got that beautiful
laciness, the light crispiness,
great cream.
Overall, well, well, well done.
Congratulations.
Thank you.
I still
don't understand
what happened in there.
And that's nothing
like a cannoli!
Nothing.
Oh, that was terrible.
But I'm gonna bring it tomorrow.
My "A" game.
It's feeling like
the Best of Britain week
is bringing out the both
the best and the worst
in some of our bakers.
It is.
Who's looking like
they might be in the running
for Star Baker this week?
Sabrina is certainly
looking very good.
She also delivered
a fantastic trifle
and she came first
in the technical challenge.
Vandana, she did struggle
a bit this week
with the technical challenge,
but her trifle was excellent.
Talk to me about Terri.
Her trifle was good.
Great flavours, and I think
she surprised herself
with how well she did
in the technical challenge.
Linda is someone
who has been unshakable,
and this technical challenge
shook her to the core.
But we cannot
underestimate Linda.
So who really needs to wow
you in this next showstopper?
Well, the two Mr. J's.
Julian...
And James.
James really needs to bring some
finesse to the next challenge.
Some attention to detail.
I think that might come down
to his time management.
Julian needs to work
more on his execution.
Work on his technique.
Focus on the details.
So it's safe to say there's
a lot riding on this challenge.
Yeah.
Bakers, I would love
for you to close your eyes
and visualize a high tea
at Downton Abbey.
Now I'd like you to imagine
cooking that high tea
for two judges who will
analyse every bite.
Sound fun?
Mm!
For this quintessentially
British tradition,
Bruno and Rochelle
would like you make a mixture
of sweet and savoury delights.
Eighteen pieces, to be exact,
featuring at least
three different creations.
And remember,
taste is everything.
Presentation is everything,
and so is overall theme.
So basically just think of
all the things,
and then just do them.
My sweet bakers, we have
four hours on the clock.
On your marks...
Get set...
Bake!
I'm happy.
Anything to get away
from technical bakes,
I'm good with it.
I'm very new
to this high tea thing,
but I've seen it.
I've done a lot
of studying for this.
Hopefully it pays off.
High tea.
So British.
So Victorian.
Yet today we want to see
something different.
We want to see them
think outside the box.
So, for my tea,
I am going back in time
to a period in history where
the British were in India.
The whole idea with
high tea was that it was always
very, very elegant.
We don't want big,
enormous portions.
It's quality, not quantity.
I have a military
precision timing plan for today,
which is going to be
followed by the minute.
The bakers must create
three different baked goods,
six pieces of each,
for their 18-item tea trays.
There's probably about 30
components in total to my tea.
Yeah, scary right?
No problem.
Managing their time
will be today's
biggest challenge.
It's always good
when you have an Italian recipe,
'cause there's never, ever,
ever an amount of time
that you have to cook it for.
Agh, Nona.
It's the bread
and pastry doughs
that must be tackled first.
Choux pastry
can be a little finicky,
so I figured I should
start with it.
That way, if it doesn't work,
I can start again.
Soda bread in the oven.
Tragically, it doesn't
stay that colour.
That's such a beautiful colour,
but it just looks like
bread when it's done.
James' beet soda
bread will form the base
of a Wensleydale cheese
and pear relish sandwich.
A raspberry Bakewell tart
and an orange whiskey cheesecake
will round out
his British tea tray.
And what
inspired you today?
These are all kind of
childhood flavours for me.
James, we really want
you to up the presentation.
Gonna try hard with that.
High tea is meant
to be a bridge between lunch
and dinner...
...starting with
something savoury.
We raise lots of
Bison in Alberta.
It's a very nice meat.
It's a very lean meat.
What are these about?
This is what's gonna be
my open faced sandwich,
so I'm gonna pile
a bunch of stuff on this.
Ah!
I'm making bacon toppers.
I wanted to do a moose, but
I think he might be too big,
so I might have to just stick
with the whales and the loons.
It's my own smoked
mackerel that I caught
before I came to the show,
and smoked myself.
The kids love to catch them,
and I like to smoke them,
so it works out.
Julian's kids
also like
the sweet East Coast flavours
featuring in his high tea:
a Newfoundland blueberry grunt
and salted caramel apple tarts.
His savoury component will be
a smoked mackerel pate
served in Romano cheese cups.
You know
what a Romano cup is?
It's, uh, grate Romano
cheese into a circle,
put it in the oven,
and then form it into a cup.
Nice.
What are you doing here?
These are gonna be
whiskey and orange cheesecakes
on an oatmeal base.
Delish.
Oh, those are cute.
Yeah, these
are called the Sandesh.
Are they cookies?
It's not a cookie.
It's actually, it's kind of
more like a... truffle.
I'm making
my peaches.
But they're not actual peaches.
They just look like peaches.
Everything else actually
has peach in them.
It's fine.
Sabrina will pair
her faux-peach amaretti cookies
with seared peach
and Prosciutto crostini,
and cone-shaped
scones
filled with peach jam
and mock Devonshire cream.
So your scones
are shaped like a cone?
Like a cone.
I'll be wrapping them
around metal cones.
Scone cones?
Scone cones.
Wow.
Yeah, and then
filling them up.
So I'm hoping I can
impress you guys
like I did the last two bakes.
Linda's also hoping
to impress with her scones.
I brought scones
for my very first audition.
That's what got me here.
So these better be good, hey?
No pressure,
no pressure.
Linda's goat cheese
basil scones
will form part of her
Albertan High Tea,
accompanied
by salted caramel
chocolates and
mini Yorkshire puddings
with bison and
Saskatoon berry sauce.
How you gonna get
the moistures and the fat
into such a lean meat?
I have bacon fat.
When in doubt...
Bacon fat.
...bacon fat.
Mm-hm.
Brilliant.
We are halfway, bakers.
Two hours remain.
We also have some
complimentary tea and coffee.
Any takers?
Tea for six?
No one's listening.
So, my
blind baked pie shell.
Let's see how this looks.
Okay, five minutes
without the beans
just to dry that bottom
up a little bit.
We don't want soggy bottoms.
I'm just starting
on my second bake,
so I still have quite
a lot to do still.
The savoury side
of Vandana's Maharaja high tea
will be a
rice-and-chickpea-based Dhokla.
Her sweet elements will be
a delicate milk truffle
called Sandesh,
and Gujiya, dumplings
stuffed with nuts and spices
that are then deep-fried.
I'm just looking for
a nice, golden colour.
Sweet and deep fried.
Vandana, what is this?
What is that?
That's the filling
for the fried ones.
You want to try it?
Yeah.
Just go for it.
You can use your hands.
You like it?
You like it?
That's delicious.
Mmm!
He just took the bowl!
The other bakers
are also infusing their efforts
with unique personal touches.
I have my dumplings
for my blueberry grunt
in the pan,
and right now they're steaming.
I don't wanna lift the lid
because I want to keep the steam
in to help them cook.
In case there's anybody
from Newfoundland watching,
I don't them to see
how bad they are.
Shout out to Newfoundland.
I heard a rumour that you
were making animals out of ham.
I might have been.
Ham-imals.
Do you like that?
I like that, yeah.
I didn't do a pig, though,
'cause that felt wrong.
Yeah.
Yeah.
Terri's bacon toppers
will add a meaty spin
to the traditional butter tart.
She'll also be serving
sweet potato fritters
and cherry blossom
pistachio eclairs.
I'm trying to do a tea
today that would be if I could
have tea one more
time with my Nan,
so I did a bunch of flavours
that remind me of
going to their house.
I'm going back
to what I do at home.
I'm just enjoying myself
instead of being stressed,
'cause that doesn't
help me, so...
That's why we're here.
To have some fun.
Yeah, exactly.
One hour,
"tea"-totallers, one hour.
Come on.
That's done,
that's done...
We've got an hour, so I'm like
about half an hour behind.
I'm working on
my fritters right now.
Will I have them
as pretty as I planned?
That's sort of the X-factor
I'm facing right now.
Brutal.
Romano cups are
just not working.
I think it's okay.
It's not as crispy
as we'd like it.
I'm gonna
re-do my scones.
I just mixed everything
together and I shouldn't have.
But the butter's
escaping through.
I've been watching
what's been going on.
Yes.
As an outsider,
a little lovely elegant disk...
I'm just saying.
I was thinking
that as well.
If you're struggling...
there's options.
There is options.
I trust you.
It's gonna happen.
I'm just gonna deny
that I was ever gonna do bowls
and run with it.
Bakers,
you have 10 minutes,
which means it is high-time
for you to put your
finishing touches
on your high tea.
The judges will be
looking for tea trays that look
as good as they taste.
Attention to detail
is essential.
Just trying to make
it all look pretty.
You have to pretend
it's good, right?
That filling is...
It's all right?
Yeah.
All right.
Could these be
what I think they are?
Yes, they could.
Mini Yorkshire puds.
Puddings, yes.
Oh!
They're beautiful.
I'm just
letting them cool,
and then I'm gonna
put them on there.
One minute!
Sixty seconds to higher tea!
Put your kettle to the metal!
That was good.
Thanks.
Yeah, B+.
Why did I pick
this stupid little stand
that isn't big enough
for what I have on it?
All right, bakers,
time is up!
"Steep" away from your high tea!
I needed a bigger plate.
Yay!
The judges will now
sample each high tea
to help decide
who will be Star Baker,
and who will be going home.
Sabrina, if you wouldn't
mind bringing your high tea
to the front.
Oh, boy, I'm nervous.
This thing is almost
bigger than me.
So, for the sandwich,
we have prosciutto, arugula...
Brie, and then
home-made bread.
It's very good.
I would have put more peach.
More peach?
Yeah.
Okay.
I love it.
Well presented.
Beautiful.
Okay, peach scone cone.
It's just lovely.
The peach is beautiful.
The scone is a delicate texture.
Well done, beautiful.
Thanks.
So these are
your peach amaretti.
My only comment about these
is I hope there's more.
I've never seen such
beautiful cookies, to be honest.
Well done.
Thank you.
These are sensational.
Just on first glance,
everything is on the larger size
except maybe the tea tray.
Yes.
Yeah, it was the wrong
choice of tray.
So, high tea we
generally start with savoury,
so...
The creaminess of the cheese
and the pear chutney
work so beautifully together.
It's a gorgeous combination.
Okay.
So your Bakewell cake...
The bottom is a bit
under-cooked.
You can see it's
almost translucent.
Okay, cheesecake time.
It's a bit
slightly over-cooked...
Okay.
...but the combination
with the oranges is fantastic.
Overall, we're always looking
to get a bit more refinement
in the details and the size.
Thank you.
So, the
sweet potato fritters...
The Sriracha mayo,
and the creamy avocado
work so beautifully
with the yam.
Now, I love your
design of the little duck.
I've never seen
bacon cut that way.
There is bacon in
the bottom of that butter tart.
That is delicious.
Thank you.
The grand finale.
The grand finale.
The cherry
blossom eclairs.
My only comment
just on the visual,
if we're talking about
proportion of size,
I do think this is erring on
too big for a high tea.
I think your eclair
shell could have used
a bit more baking.
It's a bit on the soft side.
The filling,
I was a little concerned,
was going to be
sickly overkill-sweet,
but it isn't.
Thank you.
Lemon, goat cheese,
and basil scones.
It does taste
very, very good.
Those flavours
together are a perfect marriage.
Beautiful.
And then we have your bison
Yorkshire puddings.
I think the bison
would have been better
to cook a whole piece
and kind of shave it.
The meat feels a bit too dry.
Let's see
the chocolates.
That's sensational.
Beautiful, oozy chocolate.
Well done.
Thank you.
Thank you so much.
So this is
the smoked mackerel pate?
On Romano crisp.
Crisp?
Not cups?
We'll call it crisp.
Crisp.
Mm...
Great smoking.
It's very nice.
Very tasty.
It's not pretty.
So this is a blueberry grunt?
The blueberry compote
is exceptional.
However, the cake part
is a bit too dense.
Salted caramel
apple tart.
Is there a reason
you've left them in the...
I like the rustic look.
They're
a little tricky to get out,
because that caramel
has now set.
So had you taken them out
when they were still warm,
they might've come out clean.
Mmm...
It didn't look so pretty,
but it tasted amazing.
Julian, you've got some
really lovely flavours here.
They work well together.
I feel like some of your
techniques have let you down.
Vandana.
Vandana,
once again you wow us
with wonderful colour
and great presentation.
Thank you.
It's India
on the high tea.
Okay, so I'm
gonna try the dhokla now.
It's layer after layer
of different flavours
that blend together very well.
That is incredible.
Thank you.
So, here we have
your sparkly gujiya.
That's delicious.
The pastry's perfect.
The filling's lovely and rich.
I love the cardamom.
It's subtle.
Now the Sandesh?
Yeah.
The presentation
of these is just beautiful.
It's got that
sort of crumbly sweetness
that a good butter frosting has,
but it doesn't have any of
the residual fake sweetness.
I think you've done
a spectacular job.
Thank you.
Namaste.
Namaste, namaste.
I think this was
such an exciting challenge.
We were taken all around
the world today.
From India
to Britain to Italy...
to the Maritimes.
Dare I say it, who do
we have to worry about today?
Oh, the boys.
You know, James,
he's from Britain.
He knows all of the traditional
elements that go in a high tea.
It was a bit
massive for me.
Just a tiny bit gigantic.
Let's move on to Julian.
His flavours are there.
The technical part
is not there yet.
Who's circling
Star Baker for you two?
Clearly,
Sabrina and Vandana.
I think Vandana was flawless.
Those flavours were
bursting, bright...
And Sabrina too,
she had an exceptional
signature bake.
Her trifle was also divine.
And she came number one
in the technical challenge.
Okay, so here's
my burning question.
Was Vandana's trifle
and high tea
enough to mitigate
the fact that she
didn't excel in the technical?
In fact, she came
second to last.
We could have
a long debate about it.
We have
a lot to talk about.
The title this week
goes to someone
who has just delighted us
with their beautiful
presentations
and their very
surprising flavours.
Congratulations...
Vandana.
Yay!
Well done.
So that means I have
to deliver the bad news.
Pfft.
As we know, each week we
have to say goodbye to someone,
and this week,
I'm sorry to say,
that person is...
Julian.
Sorry.
Well done.
I knew it was
gonna be me this week.
I didn't have a great week,
and everybody else did amazing.
So sorry.
I'm very proud.
I did something that I normally
would never have done...
like, even to apply,
and, uh, to make it this far,
for me, was a huge success.
For Julian to be
leaving at week five,
there's nothing
to be ashamed of.
At this stage
of the competition,
he's against very talented,
seasoned bakers,
and it came down to
very little details.
Well done, well done.
Thank you.
Vandana really
challenged the idea
of the traditional high tea,
and I love that about her.
She just made it extraordinary.
I took
a huge risk, and yeah,
the fact that I got Star Baker,
I'm pretty happy with that.
It means a lot, for sure.
James?
Thanks.
I'm glad to
have made it through,
because it would have been
really embarrassing
to be sent home
on Best of Britain week.
"Relieved" would be
the best way to describe it.
Next time,
the bakers battle it out
in the quarter-finals.
No pressure, guys.
No pressure.
They'll roll their way
through a festive signature...
Did that not turn out?
Someone forgot
to put the butter in it.
...get tied up in
knots with a tricky technical...
These
are taking forever.
Come on, cook, cook,
cook, cook, cook, cook, cook.
...and test
their building skills...
I don't understand how
this is holding up right now.
...with a
showstopping gingerbread.
I've never
seen anything like it.
But who will earn
their place in the semi final?
We need a miracle.
Yeah, everything's fine.
It's just
it's "Best of Britain" week,
and we've been really
looking forward to it.
I just thought you'd be
a bit more excited.
I am.
I am excited.
Oh, has Kate Middleton
not returned your texts?
I just feel like if
we were to meet up in person,
we'd become very close friends.
Yeah.
Would it help if I made you
a nice cup of tea?
Maybe.
Maybe that and eating
baked goods all week.
Yeah.
Last time,
Canada Week got dramatic.
Ugh!
Oh, wow, look at that.
I have goosebumps.
Vandana and Linda
showed off their technique.
But it was James...
That's sensational.
...who won over
the judges as Star Baker.
Yay!
And, although Julian
struggled with his donuts...
Epic fail
on my cake donuts.
...it was Jude...
It is a bit oily.
...whose time
was up in the tent.
It was my turn, guys.
It's okay.
No...
Now, the bakers
will cross the Atlantic
for Best of Britain Week.
And there is
definitely nowhere to hide.
Let's go,
let's go, let's go.
But who's next in line
for the Star Baker's crown?
These are sensational.
Mm-hm.
It was a bit
massive for me.
Just a tiny bit gigantic.
And who will be given
a royal send-off?
Oh my God, I'm so never
gonna be able to do this.
Is this the Best of Britain
or the Worst of Britain?
This is absolutely--
this is why I left that country.
Hurry up!
Pfft...
pfft, pfft.
Advertise your product or brand here
contact www.OpenSubtitles.org today
Feeling
a little pressure.
The Star Baker thing kind of,
you know, once you set a bar,
you've got to kind of...
keep to that.
So a bit of pressure today.
I've practised.
I've done all I can do
at this point, so I think
it's just a matter
of getting in the tent,
stay focused, and just
bake my heart out.
That's all I can do.
I've been to Britain
quite a bit.
I have family there,
so I just want to do a good job,
'cause I feel like if they
ever see this and I bomb it,
they'll be like,
"Didn't we teach you anything?"
I have done
tons of British baking.
Hello, bakers.
It's "Best of Britain" Week!
Which means that if this week
were the movie Notting Hill,
you would all be
a bumbling Hugh Grant,
and Bruno and Rochelle would be
the glamorous Julia Roberts.
That's definitely
one way of looking at it.
I just really
like that movie a lot.
Bakers, for your
signature challenge,
we would like you to
make a majestic trifle.
Mmm.
Bruno and Rochelle
will be looking for clearly
defined layers of sponge,
custard, cream, fresh fruit,
jelly, and booze.
Please, please, put booze
in your trifle.
You have two hours.
On your marks...
Get set...
Bake!
I've started by making
a cup of tea because, you know,
that's how we start
everything in Britain.
Make a cup of tea first.
I don't know of anybody
who has time for tea
with this challenge.
I love a great trifle.
Every single element
must be technically perfect.
We want a light. Fluffy sponge;
a gorgeous, thick,
rich custard.
Fruit, cream, jelly.
A great balance
of textures and flavours.
I haven't eaten a lot
of trifle prior to this,
but I have practised
this at home,
and I actually quite
liked it, actually.
Trifle is like
window-shopping;
you see everything
through a glass.
Every layer is well defined.
If you cannot achieve this,
then you have a mess.
Right now
I'm doing my sponge,
just 'cause that's
sort of the main thing.
And once you get that done,
the rest of the stuff
will sort of come.
The sponge is sort of like,
you have to have that.
It's a sponge, so it
needs to be light and fluffy.
Hopefully.
The sponge also
has to be just firm enough
to soak up the booze
without falling apart.
What are we doing
in terms of alcohol?
Peach schnapps.
Wowza.
Is that all right?
Well, I'm back in college,
which is great.
That's kind of it, yeah.
Good morning, James.
Good morning, hello.
How are you
feeling today?
Uh, under
a little bit of pressure.
And it's British Week;
I'm trying to avoid Brexit.
James will honour
his birth country
with his gin
and blueberry trifle,
featuring a jaconde sponge,
and an Earl Grey custard.
Okay, going in.
Now, custard.
Custard.
The traditional trifle
custard is made by mixing eggs,
sugar, and warm milk...
and then whisking vigorously.
Hi, guys.
So, tell us about
your trifle, Terri.
So basically,
what I decided to do
was sort of a play on
what I had as a kid a lot...
um, was rhubarb and custard.
Rhubarb...
It was one of
my favourite treats.
Terri's
strawberry rhubarb trifle
will feature a peach schnapps
soaked sponge
and a vanilla custard.
Now, what consistency
are you hoping for
when your custard's finished?
I want it to have
a bit of body and play to it
so it'll soak nicely
into my layers.
Creating
the perfect custard texture
requires a delicate balance.
Too much heat,
and the custard will curdle.
Avoiding
scrambled eggs is my...
'cause scrambled egg trifle,
not so nice.
Too little and the
custard won't thicken at all.
It's not really playing
along the best right now.
I'm just gonna play around
with a little bit of gelatine,
just to kind of
help things along.
Linda is helping
her custard along
with an unconventional shortcut.
I do it in the microwave
because it's quicker.
Linda's giving
her traditional
raspberry and lemon trifle
a more modern twist
by topping it with candied
Saskatoon berries and sugar art.
I've never made
custard in a microwave before.
It works.
It never curdles
in the microwave?
Nope.
One hour left,
my sweet English roses.
Ooh...
Am I your English rose?
No!
Okay.
Nope.
Yeah, that's perfect.
Looks good.
Ooh, that's a little
better done than I was...
I'm hoping the fact that
it's completely soaked in gin
is gonna hide the fact that
it's just a little bit overdone.
I see that you've cut
your sponge into strips.
Yes.
Is that how you
usually do it?
It's a cooling method.
A cooling method?
It's a cooling method,
yeah.
Would you like to
taste some sponge?
I'd love-- you know me.
I'll taste anything.
I have lots.
Will it work?
Sabrina...
That smells pretty good.
Does it?
I have some raspberry jam
go in right now.
And tell us about the
other elements of your trifle.
I just
popped out my sponge.
I'm doing a roll cake
with some lemon zest inside.
Oh, lovely.
So you're
gonna see the roll?
You'll see the rolls
all around, yeah.
Oh, nice.
Sabrina's strawberry
swirl trifle will feature
her nona's recipe
for lemon custard,
plus another key ingredient...
Is there any
other Italian component
in your trifle?
My
limoncello's in there.
I know my grandmother makes it,
but I'm a bad Italian,
and I've never made it myself.
Nona will give you
the recipe!
Nona will give me
the recipe.
Forty-five minutes, bakers.
You might want to start
focusing on your filling.
Jam, jelly, custard...
I've run out of other things
that you're putting in there,
but trifle-like stuff, so...
be trifly!
Be trifly.
The jam or jelly
in a traditional trifle
adds flavour
as well as colour
to help define the layers.
I don't think
mangos are a traditional
British flavour of trifles.
Just... just guessing
on that one, so...
Vandana's mango,
kiwi, and strawberry trifle
will be topped by mango boba,
the small tapioca balls
generally used in bubble tea.
And what are they gonna be?
Just sort of little...
They're gonna be
little surprises,
right in the middle
of the trifle.
I love everything
about this.
Great!
It's supposed to be
thicker than this.
I'm gonna try and fold
some whipped cream in,
see if that helps.
In my research,
I found some trifles that had
almost like a hard chocolate
ganache on top,
and everybody I've talked
to about it...
"Why would you put that
on a trifle?"
But I liked it,
so I'm gonna do it.
See what happens.
Julian's chocolate
ganache will top a trifle
featuring mixed berries,
pistachio custard,
and strawberry liqueur.
What do you think is
going to be the most complicated
aspect of this for you?
Getting it
together in the end.
It's gonna
come down to the last minute.
Of course it will, yes.
Fifteen minutes.
I have an existential
question for you.
Mmm!
Are you
assembling your trifle,
or is your trifle...
assembling you?
I'm gonna start.
I think.
The moment of truth...
The bakers will have to use
the little time they have left
to carefully assemble
their trifles, level by level.
I'm gonna go
sponge, custard, fruit...
and then I'm gonna
repeat that as well.
So how many layers
are we doing?
I'm aiming
for nine layers.
Cake and booze.
Cake and booze.
Cheers to a great bake.
This is gonna be a shot.
My worry is
running out of time.
Five minutes, bakers.
Five minutes remain.
So this is
the mango boba,
so I'm just gonna put a few...
a few in there.
Don't make a mess...
Don't make a mess...
I'm trying, obviously,
to have the perfect swirl
on the outside.
I think, for now, it's working.
I don't know if
it's what a trifle's
supposed to be like,
but it seems nice to me.
One minute, one minute!
Okay, let's go, let's go,
let's go, let's go, let's go!
Time is up,
my crown jewels!
Step back,
and think of England!
Chin-chin.
Each of the trifles
will now be judged
by Bruno and Rochelle.
I like the trifle
to tell me what it's made of.
And here you can see
every single component of it,
so that's beautiful.
It's hideous
to have to ruin this.
Sorry.
You know, right away,
you can see the rhubarb
to bring a lot of brightness.
Then you get the vanilla cream.
I just love that
balance of flavours.
Thank you.
It's delicious.
The only thing I would say
is, texturally,
the custard could've been
a wee tiny bit thicker.
Yeah.
Look at this height
with this lovely sugar work.
Oh, it's just beautiful.
So this microwave custard,
I was sceptical,
but I have to say, the
consistency's quite perfect
for trifle.
Your custard
was so delicious.
I would have loved to have
more berries with it
to create that beautiful
contrast, sour and creamy.
Thank you.
Well done
on the jellyroll.
It looks gorgeous.
There is a lot of
limoncello in this.
The flavours
are spectacular.
The lemon, the cake,
the cream, the berries...
it's like burst after
burst after burst.
Every element of this
is really well done.
Thank you.
You should be proud.
Thank you.
That's lethal.
That's what that is.
It's really good!
That is a lethal weapon.
I'm not seeing
too many repeat layers,
which is one of the things
that define a trifle,
so we're just gonna
have to go digging.
It's not
got the lightness
that I would've expected.
The flavour's great, though.
You know,
for your custard, you put...
you put gelatine, no, inside?
I was worried
that it wasn't gonna set.
It does leave
something in the mouth.
I think your custard would have
worked without the gelatine.
Yeah.
Next time,
no shortcut, Julian.
Fair enough.
I can see all
the elements in here.
I can see the repetition.
Does it look a little
rushed, perhaps?
Yes...
But I'm hoping
it's gonna taste amazing.
I think your sponge
is a bit over-baked.
The fact
that you have folded cream
through the Earl Grey custard,
I know why you did it,
just to bulk up the
structure a little bit,
but it actually works.
Dare I say it...
...ugly but delicious?
Again?
"Ugly but delicious"
seems to be my recurring theme.
It could be
your thing, that's okay!
Happy!
Look at the detail.
Did you use a ruler
to place them properly
at the right spots?
I love the mango boba.
They just look so pretty.
You can definitely taste
the mango in your custard.
Has a nice consistency to it.
The sponge
is so light and airy.
It's just got that
perfect flavour.
Well done.
Thank you very much.
Thank you.
Thank you.
Trifle, who knew
someone from the Prairies
can make a trifle?
So apparently
ugly but delicious again.
I'd rather be
ugly and delicious
than, like... beautiful
and yucky-tasting.
I tried to pull the wool
over their eyes, but they...
they called me out.
Welcome back.
This Best of Britain technical
challenge is for your eyes only,
so Bruno and Rochelle,
not to be rude,
but we are exiling you
to the colonies.
Stiff upper lip, you'll be back
to judge this baking blindly.
Pip pip, ducky.
Cheerio!
Okay!
All right.
Today's technical
challenge is brandy snaps.
Oh my God!
Oh, God.
These charmingly named,
delicately rolled cookie crisps
are filled with a sweet
whipped cream.
They are
a tricky treat to master,
so this one is all about
precision and timing.
Fortunately,
you only have to make 20...
in an hour and a half.
Oh, man, this is bad.
On your marks...
Get set...
Bake!
Here we go.
I've never seen, eaten,
or have any idea
what a brandy snap is.
I've had loads of them,
but I would never
attempt to make them.
No one makes brandy snaps.
You buy brandy snaps in a little
packet if you really want them.
It kind of
sounds like a cannoli.
Sort of.
But I don't know.
We have 90 minutes
to make 20 brandy snaps.
Eeeh...
Just read the recipe
and hope for the best.
That's kind of
what I'm going for.
Using the...
oh my God,
I'm so never gonna
be able to do this.
Brandy snaps.
Look at those beauties.
Delicate, elegant.
They look simple
but they are not.
They're fragile,
they're crispy, they're light,
they're buttery.
And the cream is the perfect
accompaniment to fill them.
Where are they
going to stumble?
The bakers are gonna
have to find their rhythm
working with the oven, because
they really can only bake
two or three at a time before
they have to pull them out,
have them at
the right temperature
so that they can roll them.
There's gonna be tears.
Burned fingers.
Burned fingers
for sure.
Okay.
So...
measure out butter,
sugar, syrup,
into small saucepan.
The brandy snap's
lacy biscuit
begins with a mixture of melted
butter, sugar, and corn syrup.
And that has to be over
low heat, 'cause that will burn.
'Cause it's sugar.
About
10 to 12 minutes.
I put my timer for 12 minutes.
I am not taking this off
until it's 12 minutes.
So I don't see
any sugar crystals left.
Let it cool slightly,
about two to three minutes.
Okay, let's
give it two minutes.
Once it has cooled,
bakers complete the mixture
by adding sifted flour,
ginger, and lemon juice,
blending until
there are no clumps.
I know what the end
product should look like,
but the intermediate stages,
not so sure about.
Bake
three cookies at a time
about 10 centimetres apart.
I think that's
about 10 centimetres.
Okay, I'm just gonna
put this in there,
and see what happens.
Oh, God.
Watch it and time it.
That's I'm doing.
Pfft...
Pfft, pfft.
We are halfway, bakers!
Make it snappy
on those brandy snaps!
Halfway!
Hurry up!
Is this the best of Britain
or the worst of Britain?
This is absolutely--
this is why I left that country.
It's frustrating
when you don't know
what you're looking for, and it
doesn't give you a time.
Oh, God, I don't know.
Bakers will have
to use their intuition
to get the bake time right.
I think it
might be working.
Once they've
figured out their first batch,
the bakers will have to keep
a steady assembly line going...
Right, let's
put that over there.
...rotating biscuits
in and out of the oven
three by three.
Once they're done, the bakers
will have to work quickly
to roll the biscuits
while they're still hot.
That is quite hot.
Too hot.
There's gonna be
a lot of swearing, I'm sorry.
If the biscuits are
either under- or over-cooked,
they'll be impossible to roll.
They look
a little soft to me.
That doesn't look right.
Okay.
That is gonna crack.
I hate brandy snaps.
Bakers,
you have 30 minutes.
I'm doing
my cookie dough again.
I don't have enough.
Do it again.
It's gonna be tight.
Why do they
take so long to cook?
They're not
spreading out very well.
Doesn't seem to be
working for me.
I have a feeling
you're doing very well.
Oh, I hope so, but
the sizes are all different.
But it's fine.
As long as I get 20 on.
That's all I care about.
Crappy, crappy,
not so crappy,
not so bad... crappy.
The judges will be
expecting uniform size
and colour.
Sure, that
looks dark enough.
Kind of similar.
And they won't
accept less than 20 snaps.
How many more
do you have left?
I only have
13 so far, so...
Yeah, I'm just trying to
keep my cool here.
Just trying to keep making
these better!
I've noticed... that your
voice has risen an octave!
Yeah, yeah.
I'm gonna take that
as a sign for me to just
give you a little time
and maybe revisit.
Okay, thank you, Dan.
Cause that's
10, 13, 16, 19.
It'll be close if I can do...
I'm gonna
try to go for 20,
but I don't think I'll make it.
I have seven in there.
That's all I need.
How many do you have?
Oh my God.
What?
Not enough.
Fifteen minutes, bakers!
I would make a joke,
but the tension in here is...
um, sort of suffocating.
Yeah.
Aah!
Hot brandy snap on my finger!
Hi, Linda.
Is this the closest you've
come to snapping, my love?
Yup, this is as close
as I've come to snapping.
Finally,
the rolled biscuits are filled
with a whipped cream
that packs a little punch.
I like Grand Marnier.
Why not?
Put it all in there.
It ain't
gonna pretty piping.
I'm telling you that.
I'm just gonna try to
stuff these as fast as I can.
One minute left, bakers.
One minute left.
Let's go,
let's go, let's go.
They're
very inconsistent,
weird-looking things.
Three, two, one...
Hands off the snaps!
Time is up!
Woo, boy!
Bakers, please your
snaps up to the gingham altar,
and place them
behind your photo.
You know the deal.
Okay, number one.
At first glance, they look
fairly uniform,
so let's taste them.
The cream
has good flavour...
The lace, it's lacking some of
the holes we're looking for.
Baker number two.
That
lovely lacy effect
is exactly what we were
looking for.
Very crispy.
Cream has great flavour.
Very good.
Baker number three.
A lot of
them are cracked.
Very crunchy.
Cream has a nice texture.
Maybe slightly under-whipped.
Baker number four.
Mine was a bit too brittle.
It didn't crisp
they way we want.
It's quite brittle.
I think the biggest challenge
for this baker was
not getting the mixture right
in the first place.
In the rolling,
some challenges again.
It was quite chewy,
so it wasn't baked long enough.
So, last but not least, they're
all fairly consistent in size,
which is really impressive.
Yeah.
Unfortunately these
really are under-baked.
Bruno and Rochelle
will now reveal
their overall assessment,
by ranking the brandy snaps
from bottom to top.
In sixth place...
Who is this?
Julian.
Inconsistent in size.
Some were under-cooked.
Not enough.
In fifth place...
Vandana.
They were very
consistent in size,
but they were just not
nearly baked enough.
In fourth place...
Linda.
Some were darker than others.
The rolling was
an issue as well.
In third place...
James.
Well done.
A little bit on the messy side,
but they tasted really good.
Well done.
In second place...
Terri.
This close.
We were just looking
for the lace texture.
In first place...
Sabrina.
Okay!
I was not
expecting that at all.
I think everybody saw on my face
how shocked I was.
We got that beautiful
laciness, the light crispiness,
great cream.
Overall, well, well, well done.
Congratulations.
Thank you.
I still
don't understand
what happened in there.
And that's nothing
like a cannoli!
Nothing.
Oh, that was terrible.
But I'm gonna bring it tomorrow.
My "A" game.
It's feeling like
the Best of Britain week
is bringing out the both
the best and the worst
in some of our bakers.
It is.
Who's looking like
they might be in the running
for Star Baker this week?
Sabrina is certainly
looking very good.
She also delivered
a fantastic trifle
and she came first
in the technical challenge.
Vandana, she did struggle
a bit this week
with the technical challenge,
but her trifle was excellent.
Talk to me about Terri.
Her trifle was good.
Great flavours, and I think
she surprised herself
with how well she did
in the technical challenge.
Linda is someone
who has been unshakable,
and this technical challenge
shook her to the core.
But we cannot
underestimate Linda.
So who really needs to wow
you in this next showstopper?
Well, the two Mr. J's.
Julian...
And James.
James really needs to bring some
finesse to the next challenge.
Some attention to detail.
I think that might come down
to his time management.
Julian needs to work
more on his execution.
Work on his technique.
Focus on the details.
So it's safe to say there's
a lot riding on this challenge.
Yeah.
Bakers, I would love
for you to close your eyes
and visualize a high tea
at Downton Abbey.
Now I'd like you to imagine
cooking that high tea
for two judges who will
analyse every bite.
Sound fun?
Mm!
For this quintessentially
British tradition,
Bruno and Rochelle
would like you make a mixture
of sweet and savoury delights.
Eighteen pieces, to be exact,
featuring at least
three different creations.
And remember,
taste is everything.
Presentation is everything,
and so is overall theme.
So basically just think of
all the things,
and then just do them.
My sweet bakers, we have
four hours on the clock.
On your marks...
Get set...
Bake!
I'm happy.
Anything to get away
from technical bakes,
I'm good with it.
I'm very new
to this high tea thing,
but I've seen it.
I've done a lot
of studying for this.
Hopefully it pays off.
High tea.
So British.
So Victorian.
Yet today we want to see
something different.
We want to see them
think outside the box.
So, for my tea,
I am going back in time
to a period in history where
the British were in India.
The whole idea with
high tea was that it was always
very, very elegant.
We don't want big,
enormous portions.
It's quality, not quantity.
I have a military
precision timing plan for today,
which is going to be
followed by the minute.
The bakers must create
three different baked goods,
six pieces of each,
for their 18-item tea trays.
There's probably about 30
components in total to my tea.
Yeah, scary right?
No problem.
Managing their time
will be today's
biggest challenge.
It's always good
when you have an Italian recipe,
'cause there's never, ever,
ever an amount of time
that you have to cook it for.
Agh, Nona.
It's the bread
and pastry doughs
that must be tackled first.
Choux pastry
can be a little finicky,
so I figured I should
start with it.
That way, if it doesn't work,
I can start again.
Soda bread in the oven.
Tragically, it doesn't
stay that colour.
That's such a beautiful colour,
but it just looks like
bread when it's done.
James' beet soda
bread will form the base
of a Wensleydale cheese
and pear relish sandwich.
A raspberry Bakewell tart
and an orange whiskey cheesecake
will round out
his British tea tray.
And what
inspired you today?
These are all kind of
childhood flavours for me.
James, we really want
you to up the presentation.
Gonna try hard with that.
High tea is meant
to be a bridge between lunch
and dinner...
...starting with
something savoury.
We raise lots of
Bison in Alberta.
It's a very nice meat.
It's a very lean meat.
What are these about?
This is what's gonna be
my open faced sandwich,
so I'm gonna pile
a bunch of stuff on this.
Ah!
I'm making bacon toppers.
I wanted to do a moose, but
I think he might be too big,
so I might have to just stick
with the whales and the loons.
It's my own smoked
mackerel that I caught
before I came to the show,
and smoked myself.
The kids love to catch them,
and I like to smoke them,
so it works out.
Julian's kids
also like
the sweet East Coast flavours
featuring in his high tea:
a Newfoundland blueberry grunt
and salted caramel apple tarts.
His savoury component will be
a smoked mackerel pate
served in Romano cheese cups.
You know
what a Romano cup is?
It's, uh, grate Romano
cheese into a circle,
put it in the oven,
and then form it into a cup.
Nice.
What are you doing here?
These are gonna be
whiskey and orange cheesecakes
on an oatmeal base.
Delish.
Oh, those are cute.
Yeah, these
are called the Sandesh.
Are they cookies?
It's not a cookie.
It's actually, it's kind of
more like a... truffle.
I'm making
my peaches.
But they're not actual peaches.
They just look like peaches.
Everything else actually
has peach in them.
It's fine.
Sabrina will pair
her faux-peach amaretti cookies
with seared peach
and Prosciutto crostini,
and cone-shaped
scones
filled with peach jam
and mock Devonshire cream.
So your scones
are shaped like a cone?
Like a cone.
I'll be wrapping them
around metal cones.
Scone cones?
Scone cones.
Wow.
Yeah, and then
filling them up.
So I'm hoping I can
impress you guys
like I did the last two bakes.
Linda's also hoping
to impress with her scones.
I brought scones
for my very first audition.
That's what got me here.
So these better be good, hey?
No pressure,
no pressure.
Linda's goat cheese
basil scones
will form part of her
Albertan High Tea,
accompanied
by salted caramel
chocolates and
mini Yorkshire puddings
with bison and
Saskatoon berry sauce.
How you gonna get
the moistures and the fat
into such a lean meat?
I have bacon fat.
When in doubt...
Bacon fat.
...bacon fat.
Mm-hm.
Brilliant.
We are halfway, bakers.
Two hours remain.
We also have some
complimentary tea and coffee.
Any takers?
Tea for six?
No one's listening.
So, my
blind baked pie shell.
Let's see how this looks.
Okay, five minutes
without the beans
just to dry that bottom
up a little bit.
We don't want soggy bottoms.
I'm just starting
on my second bake,
so I still have quite
a lot to do still.
The savoury side
of Vandana's Maharaja high tea
will be a
rice-and-chickpea-based Dhokla.
Her sweet elements will be
a delicate milk truffle
called Sandesh,
and Gujiya, dumplings
stuffed with nuts and spices
that are then deep-fried.
I'm just looking for
a nice, golden colour.
Sweet and deep fried.
Vandana, what is this?
What is that?
That's the filling
for the fried ones.
You want to try it?
Yeah.
Just go for it.
You can use your hands.
You like it?
You like it?
That's delicious.
Mmm!
He just took the bowl!
The other bakers
are also infusing their efforts
with unique personal touches.
I have my dumplings
for my blueberry grunt
in the pan,
and right now they're steaming.
I don't wanna lift the lid
because I want to keep the steam
in to help them cook.
In case there's anybody
from Newfoundland watching,
I don't them to see
how bad they are.
Shout out to Newfoundland.
I heard a rumour that you
were making animals out of ham.
I might have been.
Ham-imals.
Do you like that?
I like that, yeah.
I didn't do a pig, though,
'cause that felt wrong.
Yeah.
Yeah.
Terri's bacon toppers
will add a meaty spin
to the traditional butter tart.
She'll also be serving
sweet potato fritters
and cherry blossom
pistachio eclairs.
I'm trying to do a tea
today that would be if I could
have tea one more
time with my Nan,
so I did a bunch of flavours
that remind me of
going to their house.
I'm going back
to what I do at home.
I'm just enjoying myself
instead of being stressed,
'cause that doesn't
help me, so...
That's why we're here.
To have some fun.
Yeah, exactly.
One hour,
"tea"-totallers, one hour.
Come on.
That's done,
that's done...
We've got an hour, so I'm like
about half an hour behind.
I'm working on
my fritters right now.
Will I have them
as pretty as I planned?
That's sort of the X-factor
I'm facing right now.
Brutal.
Romano cups are
just not working.
I think it's okay.
It's not as crispy
as we'd like it.
I'm gonna
re-do my scones.
I just mixed everything
together and I shouldn't have.
But the butter's
escaping through.
I've been watching
what's been going on.
Yes.
As an outsider,
a little lovely elegant disk...
I'm just saying.
I was thinking
that as well.
If you're struggling...
there's options.
There is options.
I trust you.
It's gonna happen.
I'm just gonna deny
that I was ever gonna do bowls
and run with it.
Bakers,
you have 10 minutes,
which means it is high-time
for you to put your
finishing touches
on your high tea.
The judges will be
looking for tea trays that look
as good as they taste.
Attention to detail
is essential.
Just trying to make
it all look pretty.
You have to pretend
it's good, right?
That filling is...
It's all right?
Yeah.
All right.
Could these be
what I think they are?
Yes, they could.
Mini Yorkshire puds.
Puddings, yes.
Oh!
They're beautiful.
I'm just
letting them cool,
and then I'm gonna
put them on there.
One minute!
Sixty seconds to higher tea!
Put your kettle to the metal!
That was good.
Thanks.
Yeah, B+.
Why did I pick
this stupid little stand
that isn't big enough
for what I have on it?
All right, bakers,
time is up!
"Steep" away from your high tea!
I needed a bigger plate.
Yay!
The judges will now
sample each high tea
to help decide
who will be Star Baker,
and who will be going home.
Sabrina, if you wouldn't
mind bringing your high tea
to the front.
Oh, boy, I'm nervous.
This thing is almost
bigger than me.
So, for the sandwich,
we have prosciutto, arugula...
Brie, and then
home-made bread.
It's very good.
I would have put more peach.
More peach?
Yeah.
Okay.
I love it.
Well presented.
Beautiful.
Okay, peach scone cone.
It's just lovely.
The peach is beautiful.
The scone is a delicate texture.
Well done, beautiful.
Thanks.
So these are
your peach amaretti.
My only comment about these
is I hope there's more.
I've never seen such
beautiful cookies, to be honest.
Well done.
Thank you.
These are sensational.
Just on first glance,
everything is on the larger size
except maybe the tea tray.
Yes.
Yeah, it was the wrong
choice of tray.
So, high tea we
generally start with savoury,
so...
The creaminess of the cheese
and the pear chutney
work so beautifully together.
It's a gorgeous combination.
Okay.
So your Bakewell cake...
The bottom is a bit
under-cooked.
You can see it's
almost translucent.
Okay, cheesecake time.
It's a bit
slightly over-cooked...
Okay.
...but the combination
with the oranges is fantastic.
Overall, we're always looking
to get a bit more refinement
in the details and the size.
Thank you.
So, the
sweet potato fritters...
The Sriracha mayo,
and the creamy avocado
work so beautifully
with the yam.
Now, I love your
design of the little duck.
I've never seen
bacon cut that way.
There is bacon in
the bottom of that butter tart.
That is delicious.
Thank you.
The grand finale.
The grand finale.
The cherry
blossom eclairs.
My only comment
just on the visual,
if we're talking about
proportion of size,
I do think this is erring on
too big for a high tea.
I think your eclair
shell could have used
a bit more baking.
It's a bit on the soft side.
The filling,
I was a little concerned,
was going to be
sickly overkill-sweet,
but it isn't.
Thank you.
Lemon, goat cheese,
and basil scones.
It does taste
very, very good.
Those flavours
together are a perfect marriage.
Beautiful.
And then we have your bison
Yorkshire puddings.
I think the bison
would have been better
to cook a whole piece
and kind of shave it.
The meat feels a bit too dry.
Let's see
the chocolates.
That's sensational.
Beautiful, oozy chocolate.
Well done.
Thank you.
Thank you so much.
So this is
the smoked mackerel pate?
On Romano crisp.
Crisp?
Not cups?
We'll call it crisp.
Crisp.
Mm...
Great smoking.
It's very nice.
Very tasty.
It's not pretty.
So this is a blueberry grunt?
The blueberry compote
is exceptional.
However, the cake part
is a bit too dense.
Salted caramel
apple tart.
Is there a reason
you've left them in the...
I like the rustic look.
They're
a little tricky to get out,
because that caramel
has now set.
So had you taken them out
when they were still warm,
they might've come out clean.
Mmm...
It didn't look so pretty,
but it tasted amazing.
Julian, you've got some
really lovely flavours here.
They work well together.
I feel like some of your
techniques have let you down.
Vandana.
Vandana,
once again you wow us
with wonderful colour
and great presentation.
Thank you.
It's India
on the high tea.
Okay, so I'm
gonna try the dhokla now.
It's layer after layer
of different flavours
that blend together very well.
That is incredible.
Thank you.
So, here we have
your sparkly gujiya.
That's delicious.
The pastry's perfect.
The filling's lovely and rich.
I love the cardamom.
It's subtle.
Now the Sandesh?
Yeah.
The presentation
of these is just beautiful.
It's got that
sort of crumbly sweetness
that a good butter frosting has,
but it doesn't have any of
the residual fake sweetness.
I think you've done
a spectacular job.
Thank you.
Namaste.
Namaste, namaste.
I think this was
such an exciting challenge.
We were taken all around
the world today.
From India
to Britain to Italy...
to the Maritimes.
Dare I say it, who do
we have to worry about today?
Oh, the boys.
You know, James,
he's from Britain.
He knows all of the traditional
elements that go in a high tea.
It was a bit
massive for me.
Just a tiny bit gigantic.
Let's move on to Julian.
His flavours are there.
The technical part
is not there yet.
Who's circling
Star Baker for you two?
Clearly,
Sabrina and Vandana.
I think Vandana was flawless.
Those flavours were
bursting, bright...
And Sabrina too,
she had an exceptional
signature bake.
Her trifle was also divine.
And she came number one
in the technical challenge.
Okay, so here's
my burning question.
Was Vandana's trifle
and high tea
enough to mitigate
the fact that she
didn't excel in the technical?
In fact, she came
second to last.
We could have
a long debate about it.
We have
a lot to talk about.
The title this week
goes to someone
who has just delighted us
with their beautiful
presentations
and their very
surprising flavours.
Congratulations...
Vandana.
Yay!
Well done.
So that means I have
to deliver the bad news.
Pfft.
As we know, each week we
have to say goodbye to someone,
and this week,
I'm sorry to say,
that person is...
Julian.
Sorry.
Well done.
I knew it was
gonna be me this week.
I didn't have a great week,
and everybody else did amazing.
So sorry.
I'm very proud.
I did something that I normally
would never have done...
like, even to apply,
and, uh, to make it this far,
for me, was a huge success.
For Julian to be
leaving at week five,
there's nothing
to be ashamed of.
At this stage
of the competition,
he's against very talented,
seasoned bakers,
and it came down to
very little details.
Well done, well done.
Thank you.
Vandana really
challenged the idea
of the traditional high tea,
and I love that about her.
She just made it extraordinary.
I took
a huge risk, and yeah,
the fact that I got Star Baker,
I'm pretty happy with that.
It means a lot, for sure.
James?
Thanks.
I'm glad to
have made it through,
because it would have been
really embarrassing
to be sent home
on Best of Britain week.
"Relieved" would be
the best way to describe it.
Next time,
the bakers battle it out
in the quarter-finals.
No pressure, guys.
No pressure.
They'll roll their way
through a festive signature...
Did that not turn out?
Someone forgot
to put the butter in it.
...get tied up in
knots with a tricky technical...
These
are taking forever.
Come on, cook, cook,
cook, cook, cook, cook, cook.
...and test
their building skills...
I don't understand how
this is holding up right now.
...with a
showstopping gingerbread.
I've never
seen anything like it.
But who will earn
their place in the semi final?
We need a miracle.