318 "Patisserie Week" Semi-Final GBBO Collection 12 E9

[00:00:00] Hmm? Ah!

[00:00:03] Huh.

[00:00:04] Podcast to go!

[00:00:13] Hey everyone, welcome to our bonus edition of Strange Indeed dedicated to the Great British Baking Show. I'm Rima.

[00:00:19] I'm Wendy.

[00:00:20] And I'm Greg.

[00:00:21] In this episode we are covering Great British Baking Show Collection 12 Episode 9, Patisserie Week. Also semi-final week.

[00:00:30] Yes.

[00:00:32] I feel like Patisserie Week is a really good week for very late in the season.

[00:00:37] Because it has to showcase so many different elements and skills.

[00:00:45] And then everybody's just like, oh, here's how I can up my game.

[00:00:50] You know, if you had Patisserie Week like week two, you'd be like, ugh.

[00:00:54] Yeah.

[00:00:55] Crap.

[00:00:57] You'd have a bunch of poo from several people.

[00:01:02] Yeah.

[00:01:03] Yeah.

[00:01:03] And I also feel like it's a challenge that really, you have to be pretty skilled, I think.

[00:01:09] You know, I think we'd see more disasters if Patisserie Week was earlier in.

[00:01:15] Right.

[00:01:15] I think for some.

[00:01:16] Maybe not all.

[00:01:17] Maybe that's a wrong assumption to make.

[00:01:19] But I know it can be more of a difficult challenge because of the pastries and the delicacies.

[00:01:26] Well, I'll tell you what.

[00:01:27] Even.

[00:01:28] I mean, we'll get into it.

[00:01:31] Do the recap first.

[00:01:33] Because I obviously have some thoughts.

[00:01:35] I can't wait to hear those thoughts.

[00:01:38] Yeah.

[00:01:39] Quick recap of where we left off.

[00:01:42] Last week was 70s week.

[00:01:44] So Georgie.

[00:01:46] Oh, my gosh.

[00:01:46] Words are hard today.

[00:01:47] I apologize.

[00:01:48] Georgie won Starbaker last week.

[00:01:51] She had a fabulous week and came out on top.

[00:01:55] But then, unfortunately, we had to say goodbye to Aline.

[00:01:58] She just had some struggles there with her structures.

[00:02:02] Like, I think everything else, she knocked it out of the park.

[00:02:04] Her flavors are always amazing.

[00:02:05] But she definitely had some struggles with her structures.

[00:02:10] Just not being up to where she needed them to be.

[00:02:14] And, unfortunately, had to go home.

[00:02:17] So that then brought us into patisserie week.

[00:02:20] Which, yes, is always kind of one of the last remaining challenges in bake-off.

[00:02:27] So starting with our signature bake, they had to make breakfast pastries.

[00:02:32] They needed to make two batches of breakfast pastries.

[00:02:36] And they had a little bit of a special initiative this week that we haven't seen before.

[00:02:42] But they were allowed to come in and make their dough.

[00:02:45] They had an hour to get their pastries and dough ready.

[00:02:49] And then have them ready for the next day.

[00:02:51] So that way, I guess, they didn't need that additional time.

[00:02:55] So that way, they had, I guess, enough time dedicated to actually put to the pastries.

[00:03:00] Because they were talking about how difficult.

[00:03:02] Well, I think specifically the proving was the most important thing.

[00:03:07] Was to be able to give them the opportunity to prove overnight.

[00:03:13] And thank God.

[00:03:14] I mean, I think for a challenge like this, you really have to.

[00:03:18] Like, you have to give them that extra time.

[00:03:21] Right.

[00:03:21] Otherwise, you're going to have a six-hour challenge for your signature.

[00:03:28] And then a technical.

[00:03:29] And that's just too much.

[00:03:31] Yeah.

[00:03:31] Well, I feel like maybe even six hours isn't enough.

[00:03:35] Like, if the dough proved overnight.

[00:03:38] Right.

[00:03:39] Oh, man.

[00:03:40] Like, they were saying this is like the toughest challenge that they've put on bakers ever.

[00:03:46] Like, that's pretty intense.

[00:03:50] And that's just their first proof.

[00:03:52] Right.

[00:03:53] Yeah.

[00:03:54] And I think they all struggled with the signature.

[00:03:58] All of them.

[00:03:59] Yeah.

[00:03:59] All of them.

[00:04:00] It was, hey, I need time to.

[00:04:05] What was it?

[00:04:07] Like, the voiceover was every minute they spend proving is one less minute they have available to bake.

[00:04:13] I'm just like, oh, God.

[00:04:15] Everybody was underproved.

[00:04:16] Everybody.

[00:04:16] Yeah.

[00:04:17] It was either underproved and then baked at a higher temperature.

[00:04:20] So it concertinaed.

[00:04:22] Or I think that was specifically Georgie.

[00:04:25] And then Georgie did like the crazy cross lamination.

[00:04:30] That made it even.

[00:04:32] Like, I don't even know what it was supposed to look like.

[00:04:36] Right.

[00:04:37] They were really pretty.

[00:04:38] They were.

[00:04:39] Her chocolate au pons were phenomenal looking.

[00:04:44] Well, we could start by talking about Jill.

[00:04:49] She did.

[00:04:49] One of hers was sausage.

[00:04:53] And the other was banana and custard.

[00:04:57] That sausage roll.

[00:04:58] Which sounded really great.

[00:04:59] That sausage roll looked delicious.

[00:05:02] Yeah.

[00:05:03] I was a little surprised that there were no giggles when Prue said, your sausage is rather large.

[00:05:11] And I like a large sausage.

[00:05:13] I was just like.

[00:05:14] Yeah.

[00:05:14] Oh, boy.

[00:05:18] But no, it was like those sausage rolls looked really good.

[00:05:23] And oddly enough, not the one that I wanted to try the most, which is which is crazy.

[00:05:30] Oh, interesting.

[00:05:31] Interesting.

[00:05:32] Yeah.

[00:05:32] I mean, I'm normally a sausage or meat guy.

[00:05:35] Right.

[00:05:36] But.

[00:05:38] And I don't want to step away from Jill, but the Gruyere Zatar Danish that Christian said it.

[00:05:47] I was like, oh, I love me at cheese Danish.

[00:05:51] Yeah.

[00:05:51] You had me at Gruyere.

[00:05:52] Yeah.

[00:05:53] A savory, savory cheese Danish.

[00:05:56] Oh, my God.

[00:05:56] Like, that sounds.

[00:05:59] The banana and custard.

[00:06:01] And I think this is something that.

[00:06:04] I'm kind of bouncing all over the place here, but.

[00:06:08] So they each one or one of the two had to have it either filled or topped.

[00:06:13] So you had to have a filling or you had to have a topping.

[00:06:17] And I think that.

[00:06:21] I think that very specifically, like Paul called out Dylan for, hey, you're going to laminate all these and then you're going to fill it after it's baked.

[00:06:35] And I guess that Georgie had filling and then baked it with the filling in it.

[00:06:43] But I'm not sure how you would put.

[00:06:46] How you would put like a creme pat in it beforehand and then bake it.

[00:06:54] Like the chocolate I get.

[00:06:56] But a creme pat.

[00:06:58] I think it was in the center.

[00:06:59] I don't think it was like enclosed though.

[00:07:02] Right.

[00:07:02] I thought it was enclosed.

[00:07:04] Maybe it was.

[00:07:05] In the croissant.

[00:07:06] I think it was enclosed.

[00:07:08] And I don't know how she got it in there.

[00:07:11] If it was.

[00:07:13] Huh.

[00:07:13] Baked.

[00:07:14] Well, no.

[00:07:15] So Jill specifically, the custard and the banana went on top because it was the custard was on top.

[00:07:20] And then the banana, the sauteed bananas or flambéed or.

[00:07:25] What's it called when you use the blowtorch?

[00:07:28] Brulé.

[00:07:29] Brulé.

[00:07:30] Yeah, brulé.

[00:07:31] Okay.

[00:07:33] So Jill's was like that, right?

[00:07:35] It was topped.

[00:07:36] Yes.

[00:07:37] But Georgie had the chocolate inside and chocolate.

[00:07:42] Chocolate baking inside would be fine.

[00:07:45] But if you're going to put a creme pat in there, I can't.

[00:07:48] I just don't know how you would bake it long enough and not like dissolve the creme pat.

[00:07:54] I don't think.

[00:07:56] I don't think I remember seeing her put it together.

[00:07:59] You know, we see some things and we don't see everything else.

[00:08:03] And I don't recall seeing her put those together to see where.

[00:08:07] Because I think that was a big thing about Dylan's, right?

[00:08:10] That Paul kind of had a problem with was he's like, if you bake them and then you inject his filling, it was going to destroy whatever lamination that he had managed to achieve with his bake.

[00:08:25] And he's like, and he's kind of looking at him, you know, and he's like, you know, you're going to destroy that.

[00:08:29] And he's like, are you, you know, and he's, Dylan was kind of like, well, yeah, I can kind of hide it.

[00:08:33] But Paul's looking at him like, well, that's not what we would, you know, that look that Paul gave him.

[00:08:38] And I'm just like, I think I'd fall over dead if Paul looked at me like that.

[00:08:42] But, you know, Paul's kind of giving him this look like, well, we got to see what you're doing on the inside, right?

[00:08:49] Yeah.

[00:08:49] And if you think about it, so they've known about the challenge for a while.

[00:08:55] They've been practicing for at least a week, if not longer.

[00:08:59] And so it has to be so defeating to have practiced all week on something and then get to the table, getting ready to start.

[00:09:07] And then Paul's like, you're doing what?

[00:09:10] Are you sure?

[00:09:11] And trying to do it in two hours instead of three.

[00:09:14] Yeah.

[00:09:15] Like, I mean, it really, what it feels like is that Dylan really kind of just like once he found out he had three hours, he was like, okay, you know what?

[00:09:26] I'm just going to relax and not change anything.

[00:09:30] I'm just going to do exactly what I did before.

[00:09:33] But, you know, at one point he said, like, I think I was moving slow in like the first hour.

[00:09:38] And I don't know why.

[00:09:40] What was I doing?

[00:09:42] Right.

[00:09:45] But, yeah, so his croissants, like, you know, apparently the tastes were really good.

[00:09:53] Like the cinnamon was apparently really, really good.

[00:09:56] Like, I feel like, like, I feel like the color of the pastries all ended up being like darker than I would have anticipated being good.

[00:10:10] But I know, like, Georgie was a little bit, you know, or Paul said she scorched him.

[00:10:17] But, like, I think that even some of the other, like, even Jill's were like, I was like, why are they like bright orange?

[00:10:27] Right.

[00:10:27] And yet they were still doughy inside.

[00:10:30] So that's not good.

[00:10:32] Yeah.

[00:10:33] Yeah.

[00:10:34] That's not what they were going for.

[00:10:35] I mean, and again, I think it's the chemical composition changing of the proof that allows for you to cook it at those higher temperatures for a little bit longer.

[00:10:48] And, you know, and doesn't end up with that doughy, doughy mixture.

[00:10:58] Yeah.

[00:10:59] So I feel like I've yapped a lot.

[00:11:01] I think Georgie, it seemed like everything was going really well.

[00:11:06] And until about the end, she seemed to run out of a little bit of time.

[00:11:12] Right.

[00:11:14] And hers were a little doughy in the middle.

[00:11:18] And also, like you said, Greg, a little unevenly baked because some of them did look scorched, but then the others seemed fine.

[00:11:28] So I don't know why that would happen.

[00:11:31] It looked like there was a heat distribution in her oven because she pulled out her tray and like the back half or the back end looked burned or closer to burned.

[00:11:41] And the front end were fine.

[00:11:45] Which I know that happens, right?

[00:11:47] They're ovens.

[00:11:49] You're not complete perfectly or perfectly distributed heat.

[00:11:53] But that was it was very definitive when she pulled out that tray.

[00:12:02] I came out of the signature thinking Christian had really kind of came out on top.

[00:12:08] Yeah.

[00:12:09] My my numbers on on it were Christian one, Georgie two, Jill three and Dylan four.

[00:12:17] I think that probably.

[00:12:19] Yeah, that's probably right.

[00:12:21] I think for some reason, I thought on first watch, I was really surprised at the outcome.

[00:12:30] And I had it in my mind that Georgie hadn't done as well.

[00:12:34] But when I looked back on it on second watch, I think it was just that Georgie was in her head.

[00:12:40] And she was professing doubts and very concerned about each step.

[00:12:45] But the finished product was was great.

[00:12:49] You know, I mean, certainly flawed.

[00:12:52] But but I think her finished products came out really well.

[00:12:55] Oh, that that coffee hazelnut.

[00:12:58] And we'll one was beautiful.

[00:13:00] And two, those are some definitive flavors that are in my house.

[00:13:09] Yeah, I would agree with with that assessment.

[00:13:12] As far as like the ranking, I do think Christian, you know, I mean, they all struggled.

[00:13:18] They all seem to be underproved.

[00:13:19] They all seem to have lost either some of their lamination or maybe weren't quite as baked in the middle.

[00:13:24] So they were all I feel pretty level.

[00:13:29] But I think if if you have to look and say who came out more on top, I think Christian did a little more.

[00:13:36] And I think it was probably due to his unique flavors.

[00:13:40] You know, it's something Christian's known for is like Paul said, is kind of out of the box flavors.

[00:13:45] And they went really well together.

[00:13:46] And it was something unexpected.

[00:13:47] And it's really that's time to do something a little different.

[00:13:52] I mean, that goes well, but different and kind of out of the box.

[00:13:56] You want to kind of show your skills and give them something a little different to stand out.

[00:14:02] They like to be surprised.

[00:14:03] They do.

[00:14:04] In a good way, though.

[00:14:06] In a good way.

[00:14:07] Yeah, I think they've had some not so great surprises before in the past.

[00:14:11] That's true.

[00:14:11] A good point.

[00:14:12] Very good point.

[00:14:13] In a good way.

[00:14:14] So, I mean, and I think that's what Georgie was trying to do with her her lamination technique that she had, which I thought was really beautiful.

[00:14:22] I didn't quite understand it when she was explaining it.

[00:14:24] And then when she started to do it, I was like, oh, that's interesting.

[00:14:27] And then when I saw the finished product, I was like, oh, that's really beautiful.

[00:14:30] And she had a point.

[00:14:31] She's like, I have to do something to kind of stand out a little bit.

[00:14:34] And, you know, you do.

[00:14:36] You have to kind of push yourself or, you know, get recognized to get through to the finals.

[00:14:45] So I would agree with that assessment.

[00:14:47] It does make me wonder, though, that with not her failure, but with the issues that she had, did the cross lamination and the goal, like the lofty goal of that actually show in the finished product?

[00:15:10] Like, if it's still doughy in the middle, are you getting that cross lamination?

[00:15:16] Like, is it better?

[00:15:18] Is the texture more defined?

[00:15:20] Or did you waste that time because it wasn't cooked in the middle?

[00:15:26] Did you just lose any advantage you would have had had you done correctly?

[00:15:31] Yeah.

[00:15:31] It's like doing a, you know, it's like doing a, you know, triple back Lutz or whatever.

[00:15:38] Okay, sure.

[00:15:39] It's harder, but only if you land it, do you get credit for it.

[00:15:43] And I didn't hear anything besides at the beginning of the signature with regard to, oh, that's like, I didn't hear Paul or Prue or anybody say, oh, that cross lamination is fantastic or whatever.

[00:15:58] It was just a matter of, oh, this is, this is, you know, these are your issues.

[00:16:03] Okay, cool.

[00:16:05] Well, that was a waste of goddamn time.

[00:16:07] Right.

[00:16:09] And sometimes it is.

[00:16:11] Sometimes they, they, they really try to shoot for the, I don't, I'm not saying these bakers in particular, I'm just saying in general, uh, bakers on bake off sometimes get themselves in quite a pickle by, oh, I'm going to do this extra special technique or this extra special thing.

[00:16:23] And I mean, we've seen it fail, not that this was a complete failure, but yeah, like you said, was it maybe a little bit of a time waster if she had put that time to something else?

[00:16:34] She had proved them more with regular lamination and had them great.

[00:16:38] Right.

[00:16:39] If there's one thing we, we learn from bake off is like the proving time, right?

[00:16:44] You know, that proving time will get you every time.

[00:16:47] Of course they're, they're under such a time limit.

[00:16:51] Of course.

[00:16:52] You know, and Dylan was like, was it, was it the signature when he's, he's like, is it true that Paul can do this in this time allotted?

[00:16:58] You know, what is he?

[00:16:59] He's the magic man.

[00:17:01] And then he like popped in front of the camera and that was really funny.

[00:17:03] Oh, so funny.

[00:17:04] That little shot in front of the camera.

[00:17:05] I laughed so hard.

[00:17:06] Um, I love that they left that in there.

[00:17:08] Yeah.

[00:17:09] Yeah.

[00:17:09] But, but yeah.

[00:17:10] And I'm like, well, you know, Paul's got how many years on you kid, you know?

[00:17:14] So, but, um, but yeah, so there is the time thing.

[00:17:18] If they start running behind you, I'm just not going to get that proving time.

[00:17:20] But boy, if there's one thing I ever learned, if I'm baking some, I'm like, you make sure you leave in enough time to prove.

[00:17:26] Yes.

[00:17:27] Um, one thing we haven't mentioned yet.

[00:17:30] And I, before we move on from the signature, I definitively want to mention it.

[00:17:34] Um, Christian's other flavor, which was the saffron rhubarb that like, I did not discover

[00:17:43] rhubarb until like maybe 10 years ago.

[00:17:46] And I am still not convinced that it like of its, the good goodness, like the good qualities

[00:17:56] of it.

[00:17:57] Um, but I also have not had like full cooked rhubarb mixed in with, you know, with something.

[00:18:05] So I've, you know, it's, it's always been like a strawberry rhubarb pie and it's typically,

[00:18:11] you know, mixed together very well.

[00:18:14] Um, but, uh, getting a, getting a chunk of rhubarb and whatever tang that is.

[00:18:21] I'm interested to try that.

[00:18:25] They liked it.

[00:18:27] Mm-hmm.

[00:18:27] Yeah.

[00:18:28] I mean, I think that was well-deserved because that was, it looked very, very good.

[00:18:32] And the, uh, the description of the tartness of the rhubarb made me go, hmm, I am now salivating.

[00:18:41] All right.

[00:18:41] Yeah.

[00:18:42] Probably a good, good sign.

[00:18:46] I would say so.

[00:18:49] All right.

[00:18:50] Well, let's talk about the technical challenge, which for this challenge was an opera cake.

[00:18:55] Um, they had to make this gato opera, AKA the opera cake.

[00:19:01] They were looking for even layers, uh, with, um, this many layered cake and featured coffee,

[00:19:06] chocolate ganache, um, with its layers of, uh, jaconde sponge.

[00:19:10] Um, looked yummy.

[00:19:13] Yeah.

[00:19:13] Yeah.

[00:19:13] And with more coffee, more coffee flavored things.

[00:19:16] Yeah.

[00:19:16] It did look really good.

[00:19:17] The chocolate on top looked amazing.

[00:19:20] Yeah.

[00:19:20] It was eight layers.

[00:19:22] Um, I thought it was funny.

[00:19:23] They said it was set by patisserie Paul.

[00:19:26] It was great.

[00:19:29] And they all did really well.

[00:19:31] I thought, I thought, um, when I saw the cake and it's completed form, you know, where

[00:19:39] Paul and pro are tasting it.

[00:19:40] I was like, wow, that looks like it would be really hard to make all those layers, but

[00:19:45] they all did really well.

[00:19:46] I thought they looked really good and none of, you know, there were no big flaws.

[00:19:51] Of course they have to rank it, but I didn't.

[00:19:53] I didn't think anybody like, you know, normally the technical, you usually have somebody who

[00:19:58] really doesn't do great.

[00:20:00] And I don't, I thought they all did decently.

[00:20:03] Well, so this is what I wanted to talk about with regard to the technical.

[00:20:09] I'll tell you what, you put this out in week two or week three, this is a delicate thing.

[00:20:15] And, you know, just Paul talking about, um, oh, you, you know, in order to avoid the

[00:20:22] smear, you have to use a hot knife to cut.

[00:20:24] I mean, and Georgie, you know, you mentioned that she was trimming the sides.

[00:20:31] I was just like, man, like you would end up with, you know, if you had, you know, nine

[00:20:36] or 10 of these, um, you would end up, you know, half of them would be smeared because

[00:20:42] it's not something that, you know, I mean, apparently nobody in the tent had made one before.

[00:20:47] Right.

[00:20:48] Yeah.

[00:20:48] And, uh, I mean, it sounded delicious, but then the very bare instructions, if you don't

[00:20:56] know what a creme au bear is, um, oh, that's just French buttercream.

[00:21:02] Mm-hmm.

[00:21:04] Instead of, you know, what is it?

[00:21:05] Instead of a rising agent, there's just egg whites that you're, and then Georgie is like

[00:21:10] looking at whatever everybody else is doing and Christian and Dylan are just like, yep.

[00:21:15] And this is how you whip, you know, you whip all egg whites by themselves.

[00:21:18] And then you get it.

[00:21:20] And then Noel's like, so you made that there and then you're making this here and then

[00:21:26] you're going to mix them together.

[00:21:27] But why would you do that?

[00:21:29] I thought it was a really good function of that to explain why the, you know, why you

[00:21:34] needed to do those things.

[00:21:37] Um, yeah.

[00:21:38] And I thought that Georgie really got in her head and she was just having trouble with,

[00:21:47] and I don't even, I don't think it was that the directions weren't clear or anything.

[00:21:51] I think, you know, it's just one of those things where, you know, you're under the clock,

[00:21:57] you know, you're under the gun, you got to do this.

[00:22:01] And all of a sudden, like your reading comprehension is gone.

[00:22:05] And I think she was just really struggling.

[00:22:08] And I'm, I was, it was sweet the way, um, Alison and Noel both seemed to help her.

[00:22:15] And I noticed on the top of the instructions, the, um, they showed the instruction sheet for

[00:22:22] a second and it said like, don't get input from any other bakers on this in very big

[00:22:29] letters.

[00:22:30] Oh, wow.

[00:22:31] And I wondered if that was new because we, I guess maybe the technical is different than

[00:22:38] the other bakes because we do see them helping each other, but maybe in the technical, you're

[00:22:43] just not allowed to do that.

[00:22:47] Um, yeah.

[00:22:48] But you definitely see them looking around like, what are they doing?

[00:22:51] I don't know what I'm doing.

[00:22:54] Yeah.

[00:22:54] Not keeping their eyes on their own paper sometimes.

[00:22:56] Yeah.

[00:22:56] Kind of looking around like, what are they doing?

[00:22:58] Yeah.

[00:22:58] Are they doing that technique?

[00:23:00] Like I've never done that.

[00:23:01] So what are they doing?

[00:23:02] Yeah.

[00:23:02] You'll see that sometimes, which how can you stop that?

[00:23:07] You know, they're all in this.

[00:23:08] So I, I, it's probably the looking like sometimes it'd be like, oh, they're still mixing or

[00:23:12] they've already got theirs going in the oven and I'm still over here mixing or something.

[00:23:18] So I feel like you can't, you can't eliminate that entirely, but I, I think for sure it would

[00:23:23] be like, do you know how to make this kind of sponge?

[00:23:26] I've never made this, you know, probably can't go so far as to that.

[00:23:30] But you know, I, but I think, and you're right.

[00:23:33] I think when you're under the pressure and I know Georgie was already, I think being really

[00:23:37] hard on herself during the signature.

[00:23:40] And then, so going into the technical, I think she was already a little in that headspace

[00:23:44] and I totally could see where she would have made that mistake where there was the break

[00:23:51] in the page.

[00:23:52] And it looked like right in the middle of that, like the ingredients for the sponge,

[00:23:57] there's that break and like, oh, by the way, you also need these things.

[00:24:00] Like it was a continuation.

[00:24:02] That's not how you would, I mean, unless you just really stopped to read it thoroughly beforehand

[00:24:07] or something and caught it as you're just going through there step-by-step, it would make,

[00:24:13] you know, I don't know.

[00:24:14] For me anyway, if I'm reading something like that, a break in the page and different lettering

[00:24:19] tells me that it's something different, right?

[00:24:21] Like you're, that's like the next step or, or something separate.

[00:24:25] So it made sense to me why she made that, you know, that oversight there.

[00:24:30] And I felt so terrible for her.

[00:24:31] And I was like, I was like, oh my gosh, is she really going to quit?

[00:24:35] Like, it made me curious, like what, how far do they let them go where they're just like,

[00:24:40] that's it, I'm done, I quit.

[00:24:41] And I'm like, oh, do they just take that back?

[00:24:45] Okay, you're done.

[00:24:49] You know, think about that before you can just, you know.

[00:24:52] And they, and they, they edited it together so that it looked like all of the other bakers

[00:25:00] were like glancing over in concern.

[00:25:02] Yeah.

[00:25:03] And, and I, I, you could, you could take that whenever like, oh, something loud happened.

[00:25:08] Oh, I mean, and you, you look, uh, and it wouldn't necessarily have been that, but they

[00:25:13] did edit it together so that it was very specifically like, oh, they all are noticing

[00:25:18] that she's starting to lose her shit.

[00:25:22] Um, and, uh, but, uh, yeah, I mean, when she was like, that's it, I'm just going to stand

[00:25:29] here and then just stand here till it's done.

[00:25:33] That's what it's like.

[00:25:35] It's so hard to watch.

[00:25:37] Yeah.

[00:25:37] I loved at the end as she was like, you know, after Allison talked with her and she was like,

[00:25:43] I was just going to stand here till I was done.

[00:25:45] What was wrong with me?

[00:25:47] I love that she, yeah, exactly.

[00:25:50] I love that she had a good sense of humor about it later.

[00:25:53] Like once Allison and I love that.

[00:25:54] I'm like you, Wendy.

[00:25:55] I just thought that was awesome.

[00:25:57] I just, I want a big hug from Allison.

[00:26:00] Like she just looks like she is just a great pep talk person and, and try to get help, like

[00:26:07] help you move into a good mind space in the, in just like a big Allison hug just seems like

[00:26:13] the most warm thing ever.

[00:26:15] So I would, I would love that.

[00:26:17] I would just love like to summon her and say, can I just please get a hug?

[00:26:19] That sounds like an amazing thing right now.

[00:26:21] Feeling kind of down right now.

[00:26:24] So I love that.

[00:26:25] I thought that was a beautiful moment that she went over there and helped her, you know,

[00:26:29] kind of pull out of that.

[00:26:30] But then I also loved later when Georgie was joking about it, when she's just like, you

[00:26:35] know, kind of mocking herself, like just going to stand here and not present anything.

[00:26:39] I was like, good for you, Georgie.

[00:26:41] I was so happy for her that she, you know, turned that around.

[00:26:44] Cause I thought I was sitting there.

[00:26:45] I was like, no, do not just stand there.

[00:26:47] And like, even if you completely wreck it, like even if your sponge is completely ruined

[00:26:54] and it's not going to be right, please don't not present something like at least carry on.

[00:27:00] And, you know, uh, so I was glad that she, she did turn that around and I know she got

[00:27:06] last in the technical, but again, I, I, I think that, like you said, Wendy, they were

[00:27:12] all really good, but at the end of the day, they do have to kind of rank them, you know,

[00:27:17] in a certain way.

[00:27:18] So I think they were all pretty even.

[00:27:20] And I think very specifically Dylan did have the most even layers and the coffee level was

[00:27:30] punchy enough that they, like, I think that there was a definitive taste differential

[00:27:37] between, um, I think that Christian had, as had good coffee flavor, but the, the layers

[00:27:46] weren't quite even.

[00:27:48] I think Jill had good layers, but the coffee was, I mean, she's flavored coffee to taste.

[00:27:56] What?

[00:27:56] I can't taste coffee.

[00:27:57] That was, that was pretty comical.

[00:28:00] Um, and I, I just, I think that, that that's, I think he was definitively without having tasted

[00:28:07] it, um, the, the best.

[00:28:10] Um, but I think that everybody had decent components to what they were doing.

[00:28:17] Uh, no, nobody turned in a complete and utter, you know, shit show.

[00:28:22] Yeah.

[00:28:22] Right.

[00:28:25] So yeah, that, that was a technical.

[00:28:27] So again, uh, Dylan came out, uh, first Jill, second Christian, third and Georgie fourth,

[00:28:33] uh, in the technical, which can be important, especially now when we're looking at, you

[00:28:39] know, you're in the semifinals and everyone, either everyone's doing really well or, uh,

[00:28:44] you know, they're all having mistakes and they're really looking at all the things to,

[00:28:48] to try to come up with who's, who's going to be eliminated, who, who might be star Baker.

[00:28:54] So now, now the technicals really start to count, uh, for something.

[00:28:59] Yeah, I agree.

[00:29:01] Yeah.

[00:29:02] So funnily enough, if you look at like, and it's easy to do with four, right.

[00:29:08] Um, but if you look at the, Hey, lowest score is doing the best, right?

[00:29:14] So number one through number four.

[00:29:16] Um, so after the technical Christian or Christian has a four, uh, Jill has a five.

[00:29:27] Dylan has a five and Georgie has a six.

[00:29:31] Hmm.

[00:29:33] So it's not like somebody did really well in both.

[00:29:37] It was, they're all, you know, two points apart from top to bottom.

[00:29:42] Um, and like, there's not like somebody who was number one and number two.

[00:29:47] Uh, and I get, they don't actually rank, but based on, you know, what we had talked

[00:29:51] about.

[00:29:52] So you're like, okay, so yeah, it again, again, comes down to the showstopper and,

[00:29:59] uh, and boy, did they deliver.

[00:30:02] Yes.

[00:30:03] Let's talk about the showstopper because I couldn't take my eyes off.

[00:30:09] I just thought they were absolutely beautiful.

[00:30:11] Um, so the showstopper, they were tasked to make fruit shaped on Treme's.

[00:30:18] Um, there had to be tricky.

[00:30:21] I just kept looking at these, like, how the heck are they, even though I'm watching them,

[00:30:24] I'm literally watching them put together.

[00:30:25] And I'm like, just, how are you doing that?

[00:30:27] There's just, it was just amazing.

[00:30:28] So they had to make 12 fruit shaped Entremets presenting them in a creative way.

[00:30:34] And they were going to be tested on their flavors as well as their flair.

[00:30:39] So Prue, you know, it was like, if you're going to make a tangerine Entreme, then it

[00:30:44] should look like a tangerine.

[00:30:46] It should taste like a tangerine.

[00:30:47] So quite a challenge, uh, for, for our bakers.

[00:30:51] But before we jump into the bakers, I have one question that has to do with, um, our Boston

[00:30:57] trip, uh, a ways back.

[00:30:59] And y'all stopped.

[00:31:00] I was thinking the same thing.

[00:31:01] Me too.

[00:31:01] Okay.

[00:31:02] Yeah.

[00:31:03] Okay.

[00:31:03] I'm right there with you.

[00:31:05] Thank you.

[00:31:06] That's where my mind went when they were saying Entreme.

[00:31:08] And then as I'm seeing them, the bakers put them together and how they're produced.

[00:31:12] And I'm like, did we have an Entreme?

[00:31:14] Is that what we had in Boston?

[00:31:16] I think we absolutely did.

[00:31:17] Yeah.

[00:31:18] This beautiful apple shaped Entreme.

[00:31:20] Yeah.

[00:31:20] When you guys opened up that box, cause, cause both of you went to go get it.

[00:31:24] I was showing up a little later and y'all opened that box.

[00:31:27] I was like, that looks like a freaking apple.

[00:31:29] It was like the one of the most beautiful apples I've ever seen in my life.

[00:31:31] Yeah.

[00:31:32] The geometric apple.

[00:31:33] It was stunning.

[00:31:33] And I didn't know what to expect when we got it.

[00:31:36] Like.

[00:31:36] Yeah.

[00:31:37] I didn't know if it was apple inside or, you know, but it wasn't obviously it was just

[00:31:43] like this and it was amazing.

[00:31:44] It tasted.

[00:31:46] I'm not even sure.

[00:31:47] Did it taste like apple?

[00:31:48] It did.

[00:31:49] Cause it was, it was, it was apple mousse.

[00:31:51] It was apple mousse.

[00:31:52] And then they had the, uh, the not granola, but like the graham cracker in the middle,

[00:31:58] like just like, you know, like Christiane had like the layer of basil jam or whatever.

[00:32:04] Um, but yeah, it was, it was the foam, uh, the apple flavored foam.

[00:32:11] And then I think there might have been a little bit of apple in the middle along with

[00:32:16] like almost like an apple crumble center.

[00:32:20] And I thought, I felt the exact same way.

[00:32:22] I was like, Oh, this is this.

[00:32:24] That was an entremé.

[00:32:26] Okay.

[00:32:27] Yeah.

[00:32:28] I had no, at the time I had no idea.

[00:32:30] I mean, it was delicious.

[00:32:31] And I'm like, whatever this is, it's delicious.

[00:32:33] It's beautiful.

[00:32:34] But I don't know.

[00:32:35] I'm just not educated in, you know, French patisserie at all.

[00:32:40] Um, I mean, I love seeing it and hearing about it, but I'm not enough, not enough to know,

[00:32:44] uh, that that's what it was.

[00:32:45] But immediately when they started making these, I was like, I think that's what we had.

[00:32:50] Um, how amazing a little throwback there.

[00:32:53] We've got a beautiful picture of that.

[00:32:54] I know we shared that way back, uh, after that trip posted it on our, our page.

[00:32:58] If y'all want to see that beautiful little work of art, it is, uh, on our page back,

[00:33:03] back there.

[00:33:04] If you want to scroll through.

[00:33:05] It's funny because I was actually in Boston last Sunday with Jill and we were walking down

[00:33:11] Newbury street and, or maybe street with whatever that section of town is.

[00:33:16] I was like, I feel like that bakery's around here somewhere.

[00:33:20] I kind of, uh, I don't, didn't, we didn't have time to like go hunt it down or whatever,

[00:33:25] but, um, but I very specific.

[00:33:27] I was like, I was walking through.

[00:33:27] I was like, is it down there?

[00:33:29] I know it was down below.

[00:33:31] It was like one of the lower levels of shops.

[00:33:34] Yeah.

[00:33:34] I remember it, but I couldn't find it for the life of me.

[00:33:37] I'm sure.

[00:33:38] Oh yeah.

[00:33:38] I mean, but it was, I was, yeah, that was, that was a, that was a great experience.

[00:33:43] And to be able to share with you guys was, was fantastic.

[00:33:46] Yeah.

[00:33:46] And that little place that we sat and ate, that was really nice too.

[00:33:51] Yeah.

[00:33:52] Yeah.

[00:33:52] Next to the park.

[00:33:53] Yeah.

[00:33:53] It was awesome.

[00:33:54] It was a great trip all around.

[00:33:56] Oh yeah.

[00:33:57] For sure.

[00:33:58] Yeah.

[00:33:58] So awesome.

[00:33:59] One of my highlights.

[00:34:01] Definitely.

[00:34:01] My life.

[00:34:05] I agree.

[00:34:05] I agree that that was in fact an entremé, um, even if we didn't know it.

[00:34:10] Yes.

[00:34:11] Didn't know it at the time, but now I think we can confirm, but that's, yeah,

[00:34:15] that's where my brain went.

[00:34:16] And I was like, I'm going to talk to you guys about it and just see if I'm,

[00:34:20] you know, I'm way off, off here.

[00:34:22] So we can say that we've had one.

[00:34:24] Yeah.

[00:34:26] And I just like with the way they described it, when they said what it was,

[00:34:33] I was really amazed and at what the outcomes were.

[00:34:37] Like I would never have thought that's what they would end up putting out.

[00:34:42] It was amazing.

[00:34:43] They were, they were all just absolutely exquisite and sounded delicious.

[00:34:49] Yeah.

[00:34:50] I mean, the, the fact that like,

[00:34:54] I do think that Jill kind of suffered from the thickness of her mirror glaze.

[00:35:00] Um, and the fact that the definition didn't come through nearly as much as,

[00:35:06] as everybody else, because I'll tell you what, those blackberries, the lemons,

[00:35:10] the sour apples, the avocado, the orange, like all of them looked exactly like those fruits.

[00:35:17] Yeah.

[00:35:18] I really liked hers.

[00:35:20] I, I was surprised.

[00:35:22] Yeah.

[00:35:22] I'm not saying they weren't good.

[00:35:23] I was just saying that, that I think she suffered a little bit because the, the, uh,

[00:35:28] the moose, the frozen moose was in fact textured like a strawberry, but the mirror glaze was so

[00:35:34] thick that you couldn't see that definition.

[00:35:37] Right.

[00:35:37] You couldn't see like those seeds, like strawberry seeds.

[00:35:40] Yeah.

[00:35:40] That's true.

[00:35:41] Yeah.

[00:35:41] I was wondering if, if maybe she was like, Oh, I'll just toss a couple of not, not pepper,

[00:35:47] but you know, something on there to give it maybe a couple of poppy seeds or something like that to

[00:35:51] give it the texture that, and I'm not saying that would have saved her.

[00:35:55] I'm just saying that that might have given a little bit more of that illusion.

[00:36:01] I think Jill, if, when I first watched this episode, I was like, Oh, Jill got robbed.

[00:36:08] That shouldn't have happened.

[00:36:09] But then when I went back and watched it a second time, I was like, okay, she did struggle in the

[00:36:16] other two more than I had remembered.

[00:36:20] And I think she also suffered from, she played it a little too safe maybe.

[00:36:27] And, and she, she was admitted that patisserie was not her strong point.

[00:36:34] And so I think it, it probably wasn't anything she put out.

[00:36:39] It's just that like, they were so amazed with Dylan and Christian's, you know, what they put out.

[00:36:48] Yeah.

[00:36:49] And I think, I think that very specifically, and again, I, I'm not going to say that hers was safe.

[00:36:57] I think that it was maybe less complex.

[00:37:00] Yes.

[00:37:01] But that's what I mean.

[00:37:02] Yeah.

[00:37:02] It was, it was, I like, and they, they did say like, Oh, you know, she's a little bit going a

[00:37:07] little bit safe.

[00:37:08] I was like, I did just, I have to disagree with the safeness.

[00:37:13] It didn't look safe.

[00:37:14] Those, those chocolate covered strawberry entrepays looked amazing.

[00:37:19] They looked exactly as you would get them from a, from a, you know, from a chocolate shop that,

[00:37:26] like with the, the, the, the almost like piping or whatever she did to the chocolate, it looked

[00:37:32] phenomenal.

[00:37:33] Um, but I think, I do think the idea that she only had one style that she made and she just

[00:37:42] went from strawberry to chocolate covered strawberry and everybody else had two specifically different

[00:37:50] flavors.

[00:37:51] Yeah.

[00:37:51] Um, and then you did have a couple of those extra fancy elements between Christian's, uh,

[00:37:58] lemon shortbread tree with the individual leaves, which was phenomenal.

[00:38:03] Um, and then the, the avocado pit or stone, um, that Dylan did.

[00:38:10] Yeah.

[00:38:11] And then, uh, and then Georgie, uh, the, the one, the texture of the blueberries and the

[00:38:18] lemon looked amazing.

[00:38:21] That was the one that looked most like what we had where it was a texture.

[00:38:27] Like Dylan's actually looked like an avocado, which to me was bonkers, but I know it really

[00:38:34] was like, I don't even know how you do that.

[00:38:37] And I watched him do it.

[00:38:38] Yeah.

[00:38:38] But, but the spray that, that, that, uh, Georgie put on, they kind of gave it like a bit

[00:38:44] of a textured matte finish.

[00:38:46] Um, it, I, I think that that, I think that those are the specific things that again, didn't

[00:38:56] do Jill in, but just the other people, the other bakers exceeded her.

[00:39:05] Yeah.

[00:39:06] I, I agree.

[00:39:07] I, I mean, obviously what she did was exquisite and beautiful and also tasted amazing.

[00:39:14] You know, Prue said she wanted to gobble all of them up.

[00:39:17] So I think that's a really great compliment, but I do think that as far as what the other

[00:39:23] bakers put out, they just a little more there, you know, with the, like you said, with the,

[00:39:29] the, those finishing touches, uh, on, on some of those fruits, as well as making two different

[00:39:35] ones.

[00:39:36] Cause she had the strawberries where everyone else had two different, um, types of fruits

[00:39:42] that they were doing.

[00:39:44] Uh, so, but I mean, she, she still did amazing.

[00:39:46] I think for, uh, a challenge that she knew she probably wasn't going to do very well.

[00:39:52] And I think that she, I think she kind of knew that and she had such a great attitude.

[00:39:58] Oh, you know, about it.

[00:40:00] And that's, that's the thing, right?

[00:40:01] Is that each one of the other bakers had very specific challenges that they had to overcome.

[00:40:09] Um, and if she played it quote unquote safe and she did these very well and they had any,

[00:40:18] any one of those didn't turn out amazing.

[00:40:22] She's in.

[00:40:23] Yeah.

[00:40:24] Right.

[00:40:24] Absolutely.

[00:40:25] Right.

[00:40:26] Yeah.

[00:40:26] I'm not saying it was, she didn't lay it up, but yeah, as in golf where, you know,

[00:40:31] you say, Hey, I'm going to, I'll just, I'll, I'll take par.

[00:40:33] And so everybody else just birdied or eagled, you know, and, and that, and that's just the

[00:40:38] way that it is sometimes.

[00:40:39] Right.

[00:40:40] You, you do the thing that you know that you can do.

[00:40:44] And so other people take risks and succeed and that, and a lot of the time they don't

[00:40:51] succeed.

[00:40:51] And then you are able to get into, you know, whatever it is, but yeah.

[00:40:56] Yeah.

[00:40:56] And it looked like it was touch and go for a little, like I was worried for Georgie there

[00:41:00] for a little bit when she had frozen her, her mousse.

[00:41:05] And so she was trying to press her little sponges and she couldn't press because her

[00:41:09] mousse was frozen.

[00:41:10] And I was just like, Oh no.

[00:41:12] Uh, but somehow, I mean, again, we only can see what they present us when they, when they

[00:41:19] edit somehow, she still got it to look and taste amazing and presented, you know, beautifully.

[00:41:25] So, you know, whatever she did worked, but I was just like, Oh my gosh, you know, somebody

[00:41:30] might flop.

[00:41:30] And then here's Dylan running around with his avocados.

[00:41:33] The two about fell off the thing.

[00:41:34] And I'm like, Oh my gosh.

[00:41:37] Oh my, that was so stressful.

[00:41:39] Oh, and then that one orange where he dumped it in the sink.

[00:41:43] They just throw them like throwing things around, like pulling a cake out of the oven.

[00:41:47] And they're just like, and you know, here's me like gingerly treating my things.

[00:41:55] I know.

[00:41:56] Even in my small kitchen, I can't even like just make it from this, the stove to like,

[00:42:01] just delicately turn around to my counter to like put my baking sheet or just whatever

[00:42:05] it is down.

[00:42:06] Like I'm, I'm going to trip.

[00:42:07] I'm going to fall on some, or I'm going to lean it too far to the side.

[00:42:11] Something bad's going to happen.

[00:42:12] And just my little pivot that I have to do much less what they're doing.

[00:42:16] Well, going back to Boston, right?

[00:42:19] When we were doing grilled cheeses, these are grilled cheeses.

[00:42:23] They're not for competition.

[00:42:25] They're just like, we were wildly careful to not drop things or move things or whatever.

[00:42:32] And like, and these, they're just like, I'm like, Oh my God, what are you guys doing?

[00:42:39] You're driving me bonkers here.

[00:42:41] Just watching you guys.

[00:42:45] Grilled cheeses are really good too.

[00:42:46] Greg, just got to tell you again.

[00:42:48] Thank you.

[00:42:53] But yeah, they, they, I'm just like, Oh my gosh, somebody's going to lose a couple

[00:42:57] of fruit.

[00:42:57] You know, you have to, cause they had to make 12 and Dylan was short because he had just

[00:43:05] thrown that one in the sink.

[00:43:07] And he even said, he's like, I don't know why I did that.

[00:43:09] I could have still used that.

[00:43:10] Yeah.

[00:43:12] Well, apparently he had, I mean, and again, editing magic, I get it.

[00:43:16] But like, they're like, he'll put this back in the freezer.

[00:43:19] You have five minutes left.

[00:43:20] What?

[00:43:21] Five minutes left?

[00:43:23] It's just.

[00:43:24] It's so stressful.

[00:43:25] Yeah.

[00:43:26] It's stressful just to watch.

[00:43:27] I know.

[00:43:29] I really could feel like Noel and Allison when he's like, Noel's like, it's so tense.

[00:43:36] Like I can't hardly breathe.

[00:43:37] And I'm like, when I, when he said that, I kind of checked in with myself and I'm like,

[00:43:41] I'm, I'm holding my breath.

[00:43:43] Like.

[00:43:44] That's one of the notes.

[00:43:46] I made is that the show.

[00:43:49] And I don't mean this as a criticism, but the show this week did not feel as light and

[00:43:55] jokey as it normally does because the stakes are so high.

[00:43:59] They've worked so hard and come so far.

[00:44:02] And this is it.

[00:44:03] Like this, these are the finals.

[00:44:06] So I, I definitely felt the stress and the tension in the tent.

[00:44:11] Well, and they didn't have a comical opening.

[00:44:14] Yeah.

[00:44:14] They didn't have like a welcome to the great British baking show off, whatever.

[00:44:20] And I was just like, Oh, when I watched it the first time, I was like, Oh, I don't remember

[00:44:23] what that was.

[00:44:24] I'm looking forward to watching it again.

[00:44:26] When I watched the second time, I was like, Oh, I don't remember what it was.

[00:44:28] Cause it wasn't there.

[00:44:29] All right.

[00:44:30] Fair enough.

[00:44:32] Yeah.

[00:44:32] And they've had good ones this year too.

[00:44:34] So, you know, a little bit of a, a little bit of a bummer, but I get it.

[00:44:38] It's, it's finals and all the time goes, goes to that, but they've had some, I thought really

[00:44:42] funny ones this year.

[00:44:43] So telling you that seventies one was the best.

[00:44:46] Yeah.

[00:44:46] That was good.

[00:44:47] It's really good.

[00:44:49] Was this year?

[00:44:50] Was this the first one of this one?

[00:44:52] Is this the bar?

[00:44:53] Was that the Barbie one?

[00:44:55] The, the opening of the first one.

[00:44:57] I think the first, first episode.

[00:44:59] And that was goofy, but very comical.

[00:45:01] Mm-hmm.

[00:45:02] Yeah.

[00:45:03] Prue is, uh, you know, weird Barbie.

[00:45:06] Yeah, weird Barbie.

[00:45:06] It was just everything.

[00:45:09] Yeah.

[00:45:11] Oh, so, so as far as these fruit, uh, entremets, uh, Jill had her strawberries, which we've talked

[00:45:19] about.

[00:45:19] Georgie had blackberries and lemons, which just looked amazing and flavors that I love, but

[00:45:27] I, I, her lemons, I think I would have really wanted to try.

[00:45:31] She had limoncello in there, which big fan.

[00:45:35] Uh, Paul seemed to really like it too.

[00:45:37] That, that looked very yummy.

[00:45:40] Um, in the, yeah.

[00:45:42] And the other, and the blackberry had whiskey, like the Welsh whiskey.

[00:45:46] Um, I did, I absolutely thought of Gemma, um, when she was, you know, yelling and, and

[00:45:53] Welsh, um, at the end of the, at the end, she's like, the Welsh are still in it.

[00:46:00] Pretty good.

[00:46:01] Shout out to our friend Gemma.

[00:46:03] Yes.

[00:46:05] Um, and then Dylan's avocados and oranges, you know, we've talked about his, his, even

[00:46:11] the, the, the pit inside the avocados.

[00:46:14] I mean, this dude, he just, I don't know how he does it.

[00:46:19] Like, dude, you're 20.

[00:46:20] How, how, how are you doing this?

[00:46:23] Thoughtful and ambitious.

[00:46:25] A chocolate shoe bun covered in caramel.

[00:46:30] Um, and I mean, I just, I mean, it sounds delicious.

[00:46:34] Um, but here's, here's the thing that throws me a little bit, right?

[00:46:38] I'm not a huge avocado fan and to make an avocado mousse.

[00:46:45] I'm like, Oh God, I just don't know that I would enjoy that.

[00:46:49] But then apparently he mixed in pistachio flavoring with it.

[00:46:53] And I do enjoy pistachio flavor and texture.

[00:46:59] I think you have to try it because, um, at Epcot in, in the, you know, how they have the

[00:47:05] world showcase with all the countries in Mexico, there's this famous avocado margarita, which

[00:47:11] doesn't sound good.

[00:47:12] Right.

[00:47:13] But it's amazing.

[00:47:14] And it's like this green creamy drink, which doesn't look that appealing, but it works

[00:47:22] somehow.

[00:47:23] That's all I can tell you is it works and it's delicious.

[00:47:27] And it's the same thing.

[00:47:28] Like I do like avocado and, and, um, but still I wouldn't think I would like that, like avocado

[00:47:37] mousse.

[00:47:37] It's not something you'd think of, but I bet it's really good.

[00:47:40] I mean, I'm sure, I'm sure that it, that it was delicious.

[00:47:46] Um, but avocado are not like eggs for me.

[00:47:49] They're not like, but mousse is a little bit.

[00:47:52] Not really up my alley because of the, the light fluffy texture.

[00:47:57] Um, but I mean, I'd be very, especially the, between the, the pit and the, the, the pistachio

[00:48:07] are just like, Oh, and I thought that I think it was funny that crew was like, I feel like

[00:48:12] I'm like, it messes with your mind because I feel like I'm, Oh, I have to eat some of

[00:48:16] this avocado skin.

[00:48:17] Yeah.

[00:48:18] Right.

[00:48:18] Yeah.

[00:48:19] It's not actually skin, but man, it really does feel like I am.

[00:48:23] It really looked like, I mean, they showed closeups of that, that we really got in and

[00:48:29] they do often with many bakes, but you really got to see that texture of those avocados and

[00:48:34] oranges and Georgie in like Georgie's blackberries and lemons.

[00:48:37] And it was just stunning how close they look like real fruit.

[00:48:43] I mean, and his, his orange and white chocolate, um, like almost like a marmalade on the inside.

[00:48:51] Oh God.

[00:48:51] Like that sounded phenomenal as well.

[00:48:55] All that citrus.

[00:48:56] I love it.

[00:48:58] Same.

[00:48:59] Same.

[00:48:59] And then Christian's lemons and apples, which Prue said was staggeringly beautiful and his

[00:49:08] flavors, you know, they, they really loved.

[00:49:10] And Paul said he created something really elegant, which a lot of praise.

[00:49:17] You can't get much better.

[00:49:18] And he had the extra mile and had that tree.

[00:49:20] That tree was really beautiful.

[00:49:22] Kind of, you know, really putting that presentation, you know, over the top, which you got to have.

[00:49:27] So, okay.

[00:49:29] So the lemon was, you know, lemon mousse, but then the, the line of basil gel and bergamot.

[00:49:40] And I didn't quite get what bergamot is.

[00:49:43] I know that I've spelled it before, but I'm not sure like what flavor that is.

[00:49:49] Do you guys know?

[00:49:52] Is it like a nougat or something?

[00:49:54] And I could be completely off.

[00:49:57] I don't like, I, I, I guess I could Google it.

[00:50:00] Yeah.

[00:50:02] But, but like they even said it in it.

[00:50:04] I was like, oh, okay.

[00:50:05] I can't remember it.

[00:50:08] Basil gel.

[00:50:10] Basil doesn't sound good, but I love basil.

[00:50:13] Yeah.

[00:50:13] I love it.

[00:50:14] I love, I put it in everything.

[00:50:16] Give me a caprese salad any day.

[00:50:19] Yeah.

[00:50:19] Yeah.

[00:50:20] Like I usually have a basil plant in my house and outside and I'm always picking off of those

[00:50:26] and throwing it in anything I think will be okay.

[00:50:29] But, um, I would have liked the opportunity to try that because I think Christian is, was

[00:50:37] kind of the dark horse in all of this.

[00:50:39] Like he started out kind of slow, but has built up and he's always had very inventive,

[00:50:47] ambitious flavor profiles.

[00:50:49] It's funny.

[00:50:49] I was actually going, I went back and listened to, uh, to us.

[00:50:53] Um, and I think it was week two, which I thought was pastry week.

[00:50:59] Um, and that was when he had the, uh, the puppet show and the little rotating thing.

[00:51:07] And, and like even there he had like, and then I think for Halloween, he did like a stained

[00:51:13] glass window.

[00:51:14] And I mean, he's really got some strong techniques and then you mix that with the, the challenging

[00:51:22] flavors or the, not necessarily challenging, but like the, the flavors that challenge the

[00:51:27] norms.

[00:51:28] Um, I think he's, he's got a real shot at wowing people in the final.

[00:51:37] I agree.

[00:51:38] But I did want to, I wanted to address the, his base, which was the pistachio d'acqua biscuit.

[00:51:47] And I, I want to try that.

[00:51:51] Like all of his things were on those.

[00:51:53] And I was like, Oh my God, like that, that sounds delicious.

[00:51:57] Give me some pistachio shortbread.

[00:52:00] Yep.

[00:52:01] Yum.

[00:52:02] That's dumb.

[00:52:03] I love pistachio.

[00:52:04] I remember, um, when I thought I didn't like pistachio and I didn't really care for baklava.

[00:52:11] I went and had pistachio baklava somewhere and I was like, okay, I've changed my mind about

[00:52:17] both those things.

[00:52:18] Cause it was like the most amazing thing ever.

[00:52:23] Nice.

[00:52:24] Yeah.

[00:52:26] Well, I looked at Bergamo because you know, we have to, um, so it is a citrus fruit with a

[00:52:33] sharp tart and acidic flavor.

[00:52:35] Um, they said the taste has a strong citrus flavor with a sour zing.

[00:52:40] Some say it tastes like a cross between a lemon and a lime.

[00:52:45] Huh.

[00:52:46] And, and it says it's not eaten fresh because it's extremely sour.

[00:52:50] Instead, the rind or zest is used to extract essential oils.

[00:52:55] Um, I guess it's used in Earl gray tea, um, used in cooking and baking.

[00:52:59] Oh, Earl gray tea.

[00:53:00] That's what he was saying that it, that it tasted like.

[00:53:02] Huh.

[00:53:03] Well, I love that.

[00:53:04] I love, and I do, I like, I don't really care for coffee flavored stuff that much, but I've

[00:53:10] had some chai and some tea and things like that flavored.

[00:53:14] I like that.

[00:53:15] Mm hmm.

[00:53:16] Yeah.

[00:53:18] Yeah.

[00:53:18] I mean, I, I'm definitely interested.

[00:53:21] I mean, and you know, in Britain tea.

[00:53:24] So, uh, everybody'd be like, oh yeah, Earl gray.

[00:53:28] That's, that's what I'm tasting right now.

[00:53:32] I thought all of the things that they made to put their entremes in all looked really great.

[00:53:40] The tree.

[00:53:41] Um, Georgie did a braided chocolate basket.

[00:53:46] That was just amazing.

[00:53:47] What did Dylan do?

[00:53:48] Oh, he did the nougatine basket.

[00:53:51] Yeah.

[00:53:52] Great.

[00:53:53] Yeah.

[00:53:54] And it wasn't like it broke on one side.

[00:53:57] Like you, you did have a piece missing from it or something.

[00:54:00] It looked like on the side.

[00:54:01] So it looked a little, a little incomplete, but I don't know if they noticed or he got

[00:54:06] really docked for that or anything, but yep.

[00:54:09] He had a little basket.

[00:54:10] And Jill did a big cookie, right?

[00:54:13] Everything was on a cookie.

[00:54:15] That had the key shapes.

[00:54:17] The key.

[00:54:17] Yeah.

[00:54:18] Yeah.

[00:54:19] So they all like went that extra mile, I guess.

[00:54:24] Right.

[00:54:24] And I thought those were really nice.

[00:54:25] I did think Georgie's was the one that pleased me the most.

[00:54:28] It was so perfect looking and it looked like a wicker basket.

[00:54:33] Yeah, it really did.

[00:54:36] Crazy.

[00:54:37] Threw that on the side.

[00:54:39] So yeah, let me just whip up this basket real quick.

[00:54:41] Yeah.

[00:54:42] Just, just stunning the amount of talent.

[00:54:48] These folks have just beautiful, beautiful ideas and how they're able to execute them.

[00:54:54] I'm like, I could think of something really great, but it's going to look like just a pile

[00:54:58] of dough on my kitchen counter.

[00:55:02] Yeah.

[00:55:05] All right.

[00:55:06] Anything else to say about the showstoppers?

[00:55:11] I think I have said all of the things.

[00:55:15] So I think.

[00:55:15] Yeah, I think.

[00:55:16] I think I have said all the things.

[00:55:18] Okay.

[00:55:19] So this week, Christiane was not the bridesmaid.

[00:55:26] He actually was Starbaker.

[00:55:28] His first Starbaker.

[00:55:30] That's right.

[00:55:31] I mean, if you're going to peak, then now's the time.

[00:55:33] Yep.

[00:55:34] Yeah.

[00:55:35] Yeah.

[00:55:37] Absolutely.

[00:55:39] So yep.

[00:55:39] Christiane got Starbaker in this week's challenges.

[00:55:43] And then unfortunately, Jill had to go home.

[00:55:48] But she, like I said earlier, had a really great attitude about it.

[00:55:52] She was like, it's totally fine.

[00:55:54] I'm so okay with this.

[00:55:56] And she got a nice consolation prize in one of those mixing bowls.

[00:56:01] Yeah.

[00:56:01] She got a lavender bowl.

[00:56:03] Yep.

[00:56:05] And I think she was excited to have come so far.

[00:56:08] She really, I think, was worried about patisserie week because she said it's not common up in the northern regions.

[00:56:17] And we've heard her talk about being a northern girl all season.

[00:56:22] And that really helped her in a lot more of the more rustic bakes that she had.

[00:56:28] So it's real sad.

[00:56:32] I think she started out not, she was kind of quiet and she wasn't as noticed as some of the others.

[00:56:40] But little by little, she really came out of her shell and showed us what she had.

[00:56:44] Yeah.

[00:56:45] Yeah, she did.

[00:56:46] She always quite enjoyable, always had a good attitude and always funny.

[00:56:53] Yep.

[00:56:54] And I still feel like it's anybody's game.

[00:56:56] It really is.

[00:56:57] I think that anybody could do it.

[00:57:01] Yeah.

[00:57:02] I think any one of them, right?

[00:57:05] Georgie Christian or Dylan.

[00:57:07] Yeah.

[00:57:07] Any one of them has every capability of doing so.

[00:57:11] I think what's going to happen is we're either going to get, as I mentioned earlier, one of them will fall down.

[00:57:21] Or one of these risks or a number of these risks will pay off.

[00:57:26] Right.

[00:57:29] And I think that, I don't think it will be clear, but I do think that it will be a matter of, oh, this person went the extra, extra mile.

[00:57:43] Or this person tried to bit off more than they could chew or messed something up or something like that.

[00:57:49] And that's why they didn't make it.

[00:57:53] Right.

[00:57:53] Well, I thought it was really interesting because I'm sure it might come into play for the finals.

[00:57:59] Like, I think it was something while they were talking around the table was, you know, because they always seem to be so close each challenge because they're just like, you know, like you were saying, Greg, oh, just got to come down to the showstopper again.

[00:58:10] But they had talked about we might have to go back to previous bakes and challenges, right?

[00:58:17] Like, if it's that close, we're going to have to think kind of.

[00:58:19] You talked about that last week or a week before last week.

[00:58:21] Yeah.

[00:58:21] Yeah.

[00:58:22] Yeah.

[00:58:22] yeah you called that out so i was like oh well here they're kind of confirming it

[00:58:26] yeah i do think they kind of consider that like what kind of season has this person had when it

[00:58:32] comes down to minuscule differences between folks yeah when which of you walked first

[00:58:43] right

[00:58:47] that's true that's funny

[00:58:51] all right yeah i think i think it was great i can't wait can't wait for next week to see uh

[00:58:58] see what what we get from there so uh so it looks like next week um

[00:59:06] we'll have the finals um they said signature scones afternoon tea and tiered celebration cakes

[00:59:14] so that'll be fun oh man that sounds yeah amazing you will have 12 hours for each challenge

[00:59:23] i'm sure they wish they did yeah they do they do tend to give them more time in the finals

[00:59:28] to really like perfect uh so they do get a little bit more uh leeway but that's funny if if only

[00:59:37] all right i do want to go ahead and i do want to uh say so we discussed it uh last week uh with the

[00:59:44] banoffee pie and i said that i would take on the challenge that's right of creating a banoffee pie

[00:59:51] and so this was like the first from scratch thing i've ever made wow congratulations thanks uh it it

[01:00:01] it was just as difficult as funny i was looking at the i was looking at the the thing online uh the

[01:00:08] recipe online and it's a difficulty needs skill and i was like well crap i mean that's a very relative

[01:00:16] term still i have skill um but so yeah i made my my first short crust pastry from hand um and you know

[01:00:28] i uh made the caramel or caramel cream or i don't know if caramel just always has cream in it or if

[01:00:37] i don't know but i made that i think i may have burned it a little bit and then um and this took me

[01:00:46] because i like did the crust um during the day and then did the fillings at night the filling and

[01:00:56] topping at night so it was for me it was like a 10 hour challenge wow yeah 15 minute one um but it

[01:01:04] was funny because it says like oh you know uh time 35 minutes i was like oh you're you're high like

[01:01:12] 35 minutes um but uh the oh time to prepare it you mean yeah oh sure yeah it's like what

[01:01:20] yeah you're insane um right maybe paul hollywood you know after he's made a thousand banoffee pies

[01:01:28] maybe that would take him that long but um but so when i was going to to whip the cream i don't

[01:01:35] have like a mixer because first thing i've ever really baked and outside of like apple pies and

[01:01:41] so i was like manually doing it with a whisk so just in this bowl sitting in front of the tv

[01:01:47] watching something i was just like whip whip whip whip whip i mean i swear it was like 15 to 20

[01:01:52] minutes of me whipping this and i was like is this ever gonna happen maybe you might need to get a

[01:01:58] mixer yeah and uh and so like and then if like then i was like oh wait i'm stiff peaks oh my gosh

[01:02:08] it actually did that by hand oh wow wow that's that's hard that's hard great like i was very

[01:02:16] specifically i was like when it said like to crumble the butter and or the butter into the

[01:02:21] into the dry stuff until you have small flakes i was like i do not have the hand and wrist strength

[01:02:29] because by the end my my hands were sore yeah i'm trying to do it but it was it was pretty pretty

[01:02:36] cool i tried to make a cake on vacation and um i didn't have a hand mixer at the rental that we were

[01:02:46] at and i was like how hard could it be it's hard it's hard it is it is i learned that's achievable

[01:02:56] just hand mixing golly well the the pictures that you showed greg i mean it looked stunning and

[01:03:05] it looked delicious i would definitely try it oh yeah i mean it was i it was not i don't think i

[01:03:11] like i said i think i burned the caramel a little bit but i'm eating the crap out of it um my kids

[01:03:17] were not as big a fan oh kate in particular spat out her banana when she got to it she was like

[01:03:24] i don't want to anymore but i'm sorry no i mean it's fine yeah i had more for me

[01:03:32] although now i do have still have half of a super rich banoffee pie yeah i'm like

[01:03:38] it's not that i don't want to eat it but man i'm gonna it's a lot yeah it's a lot it's very rich

[01:03:44] um but man i i i now want to taste like i don't want to say a real one but uh i want to taste like

[01:03:53] a professionally made one because i want to see what the difference is right well nice nicely done

[01:04:01] i say and um good for you for trying something a little out of your comfort zone and doing something

[01:04:08] now it'll just kind of encourage you to do something it does now i'm the next challenge i don't think i'm

[01:04:14] going to make uh i don't think i'm going to make uh whatever they made with the egg whites what was

[01:04:20] that not that wasn't the deck while that was the in this in this episode it was a jacan jacan

[01:04:27] i'm not going to make a jacan i'll i might try like a genois which looked good it did look good

[01:04:33] it does look good um nice light sponge like that opera cake i was like yeah that looks good that nice

[01:04:41] it does budgie chocolate on the top

[01:04:45] and i don't know if i've ever had creme patte i guess i probably have and didn't know it right

[01:04:54] yeah i imagine yeah yeah i'm in the same boat i probably have but yeah just didn't know it again

[01:05:01] i had a fruit-shaped entremé and didn't know that's right that was and now now a year plus

[01:05:07] what two years later or something now yeah what we what we had we can say oh i've had a fruit

[01:05:12] entremé have you well yes i'm i'm food cultured yeah i know what that is um well and and you're doing

[01:05:20] some baking yourself wendy it looks like you you shared some some things that we're coming up on

[01:05:26] the holiday season yeah that means we're baking right i try to make my mother-in-law's fudge or

[01:05:31] something like it but like i've made it and it's been amazing and then i make it like and i'm telling

[01:05:37] you i make it so precisely like i'm sifting the ingredients i'm making sure they're measured

[01:05:43] exactly the timing is right i use a thermometer and like one out of three times it comes out and

[01:05:50] the other two it just doesn't and it either turns into like something that you need to drill

[01:05:55] to drill out a piece which my husband and my dad gladly will do or it comes out like like it just

[01:06:05] never hardens and so it's really tasty chocolate glop um so i think that happened again today it

[01:06:17] didn't quite come out i i haven't tried it since i put it in the fridge but i could just tell by the

[01:06:22] texture that it wasn't gonna set right so yeah i have faith i have faith it's gonna do just fine

[01:06:29] when you take it out it's gonna it's gonna it's gonna pull through for you okay chocolate miracle

[01:06:35] we'll see yeah a little chocolate miracle yeah but i'm sure it'll taste good so you know that's all

[01:06:41] that matters like when it comes out gluey like that my husband will just like dish it over vanilla

[01:06:46] ice cream that sounds pretty good sounds pretty good to me yeah yeah nothing wrong with that

[01:06:54] all right um so like i said next week we're going to cover um episode 10 uh the finals yeah really

[01:07:05] looking forward to that it should be quite entertaining i'll always love the finals we get to see everyone

[01:07:10] come back we get to see families uh of the of the finalists so really exciting to see everyone come

[01:07:18] together and celebrate um and see what everyone's been up to and see what see what they come up with

[01:07:25] yeah in that final episode so if you'd like to write in or leave us a message you can find all of

[01:07:32] our contact information at podcastica.com write in and show us some pictures what everyone else is out

[01:07:37] there baking absolutely gives me inspiration i love to see in here i i really want to do something

[01:07:43] too but i'm kind of like oh i'm gonna make this thing and be stuck with this big pie or cake or

[01:07:50] something and i'm like what are we gonna do with this whole thing and i don't have enough family to

[01:07:53] like give it to so um kind of holds me back a little bit but i would love to see and hear what everyone

[01:07:58] else is doing so um hope you hope you write in and let us know or let us know what you think about

[01:08:03] um these episodes of bake off if you've watched and what you think about the finale

[01:08:08] while you're there be sure to check out our other shows what's coming up i don't even know what is

[01:08:16] coming up i feel like i'm out of the loop i know that they're facing or cobra kai just came out

[01:08:22] oh oh i'm embarrassed i should probably know that because i'm on that

[01:08:31] and that's netflix right so they're all out at once well this last season they are doing something

[01:08:38] a little different they took this final season and they're breaking it into three parts so part one

[01:08:46] has already aired so those first five episodes are there or actually they're all there i i'm on week

[01:08:53] by week right we're doing netflix and we do week by week with cobra kai um but part one already came

[01:08:58] out part two just came out a few weeks ago so uh and then part three comes out sometime in 2025 we

[01:09:05] don't have the dates uh they haven't confirmed but i think jason is is guessing it's going to be uh

[01:09:13] spring 2025 only because they were holding off releasing that new karate kid movie that ralph

[01:09:20] ralph machio is doing that comes out in may 2025 so if if they were waiting for cobra kai to wrap to

[01:09:27] release that we're kind of thinking it'll be like springtime uh for uh the last five episodes so

[01:09:33] the first 10 are out right now we just uh did um episode seven um well and i feel like when i when

[01:09:44] it popped up in my feed i thought it was another daryl dixon one because it was like in french or

[01:09:49] spanish or being something else like oh yeah okay no i don't i don't i don't i haven't watched

[01:09:56] any of the daryl dixon so i'm like oh wait this is cobra kai oh okay yeah i really gotta go back and

[01:10:02] finish that or not finish but i think it's really thrown a lot of people off because of how they've

[01:10:07] um sectioned it out like that because we haven't really gotten a whole lot of feedback and usually

[01:10:12] we get right quite a lot of engagement uh you know because a lot of people really love this show

[01:10:18] and i'm just like i bet it's probably throwing people off they're you know because of how they

[01:10:23] they've broken it out and stuff so that's just my guess maybe people aren't just really watching

[01:10:28] right now i don't know um or they're not listening to us i don't know hope that's not true but yeah

[01:10:33] cobra kai we're we're we're on uh part two of that so definitely check that out uh myself jason and rich

[01:10:40] we have a really fun time talking about that um what else what else is we just found out that

[01:10:48] yellow jackets is coming back february 14th so we're definitely going to do a recap episode versus

[01:10:56] um you know hopes and thoughts for the next episode sometime in january but that's still a ways off

[01:11:07] yeah but that's exciting yeah i'm psyched for that yeah i know you are but after you do that uh and

[01:11:15] check out our other shows uh go subscribe and uh leave a review for strange indeed um what what do

[01:11:20] you have coming up uh on strange indeed next i know that i've got a couple of hopefuls that you're

[01:11:25] going to cover but uh send them my way because i don't know i'm telling you dark tower is what

[01:11:32] mike flanagan's but our tower is what i'm i'm looking forward to and i know that's probably a

[01:11:36] couple years off but uh oh yeah i'd say i haven't even heard anything in in a little while um uh on

[01:11:43] that i don't know we'll have to early for black mirror i love black mirror i do too i love black

[01:11:50] mirror i don't know what we're gonna do yeah just in in in this weird kind of limbo right now where

[01:11:56] shows are kind of you know coming and going and then everything comes all at once yeah and

[01:12:02] then you're busy for you know two years trying to catch up and then you're like oh okay yeah yeah

[01:12:08] yeah i'm glad yellow jackets is coming out in february because i was worried that everything would

[01:12:13] come out in the summer or the spring so that's good at least it's a little earlier i suspect

[01:12:20] handmaid's tale will be summer but that still hasn't been released just sometime in 2025 and then the

[01:12:29] last of us is coming out also we think early 2025 but we don't know for sure yeah we still don't know

[01:12:35] i know yeah i'm excited very excited for that uh well excited and i don't know because i know what

[01:12:42] happens or at least as far as the game stuff anyway yeah well i've not played two uh so like a

[01:12:49] and i i have barely finished one so i've heard amazing things about two but it's an amazing game

[01:12:59] to play to be fair i thought that they did an amazing job with season one and adding extra stuff in

[01:13:05] especially with the non joel pov joel or la pov stuff like yeah the the interviews and the

[01:13:15] and like the the stuff in nepal no was it nepal i can't remember what country it was but

[01:13:24] um the stuff the the origination of the of the fungus all of that was so super super cool

[01:13:33] and great that that they included it yeah they did a fantastic job absolutely fantastic job and the

[01:13:41] game the second game part two it's just it's absolutely beautiful and i'm really excited for

[01:13:46] them to to put that uh on on film as well um i i think they've i think they'll do a beautiful job

[01:13:53] so really excited for that um but yeah it'd be really great if people could just release dates

[01:13:59] just give you a heads up allow you to plan a little bit you know but we don't get that so

[01:14:06] so we'll see i honestly have no idea what we'll be doing after this if anything but

[01:14:11] you know we'll be sure to uh let folks know what's coming for sure so yeah check out check all of that

[01:14:17] out though on podcastica.com a lot of great stuff out there we got a lot of great friends putting out

[01:14:22] a lot of great material go give them some support great on your marks get set

[01:14:32] bake

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