1249 – Patisserie | Great British Baking Off to Sleep S10/C7 Ep9
Paul and the bakers will drive yuzu off to dreamland.
-
Episode 1249 – Patisserie | Great British Baking Off to Sleep S10/C7 Ep9
[START OF RECORDING]
SCOOTER: Friends beyond the binary, ladies and gentlemen, boys and girls, and my bakers…hello, bakers. It’s time for Sleep With Me…or you’re not a baker. Maybe you’re…I don't know. I think I’ve already said ‘candlestick maker’. But if you’re in bed…I kinda tied myself…'cause we’re…later on we’re gonna be talking about the Great British Bake Off, that’s why, and the Great British Baking Show. What an opportunity. We get to talk about both of them at the same time because it’s the same show, just different titles depending on where you are in the world. If you’re wondering where you are in the world, whether your name’s Carmen or not, you’re in the right place if you’re confused because that’s how we do it on this show. This is Sleep With Me, the podcast that puts you to sleep.
I’m here to keep you company in the deep, dark night, to break through that loneliness or whatever it is, to break through your thoughts, your feelings, your physical sensations, and just give you a friendly voice to listen to that’s rambling about nothing, because you really do deserve a good night's sleep. Myself and other listeners, we’ve been there. We know how it feels. So, I’m glad you’re here. What we got coming up…this show does take a few tries to get used to. Oh, that’s the other thing I’m always supposed to say. It’s just a bit different. Structurally what we got is the support so the show could come out free for anybody that wants to listen, and then after the support — don’t miss out on this — is a long, meandering intro that helps you get to know the show…that you could fall asleep to, but it also eases you into bedtime.
So, that’s the intro, then after the intro…intros are around fifteen or twenty minutes long, then there will be support and then we’ll have…we’ll be covering the Great British Bake Off. I don't know if it’s the episode before the finale or the final or the finale with an E. Or, does every finale have an E in it? Finale…I think so. That’s weird, 'cause it’s just an E at the end. It’s just E. It’s not finally. Some people say that when they stop the podcast or in real life when I stop talking. But welcome to Sleep With Me. Yeah, I think that’s all you need to know. I’m so glad you’re here and I really hope I can help you fall asleep. Thanks for making it possible, my patron peeps.
INTRO: [INTRO MUSIC] Hey, are you up all night tossing, turning, mind racing? Trouble getting to sleep? Trouble staying asleep? Well, welcome. This is Sleep With Me, the podcast that puts you to sleep. We do it with a bedtime story. Alls you need to do is get in bed, turn out the lights, and press Play. I’m gonna do the rest. What I’m going to attempt to do is create a safe place where you could set aside whatever’s keeping you awake. It could be thoughts on your mind, you know, thoughts about the past, the present, the future, thinking thoughts, thoughts you’re thinking about…I mean, I haven’t used the word ‘rumination’ in a while, but I do…my ruminations have ruminations, rooms and rooms of rumination. I don't know if we’ve said it that way. Come on down to Rumination Nation.
We got rooms, rooms of rumination here at Rumination Nation. Rumination Nation; probably don’t want to…probably…I don't know why we’re in business, but we’re open from when you get in bed ‘til you know when. That’s really what happens to me. I mean, if you relate…you say, I ruminate about rumination; what can I say? That’s actually…Rumination Nation doesn't know that its purpose is to say, hey, it’s okay, I ruminate, too. It’s not easy. I know; that’s why I invented…even though it has a sales pitch like…we do sell used ruminations, and that’s really the…you come and you put…you donate your ruminations and we keep them there, and oh boy, do we keep them happy. Holy cow. I don't know if you’ve been out back.
The reason we have rooms and rooms and rooms of rumination is because this is where…I don't know. It’s hard to say ‘ruminations come to roam free’. Roam if you want to; that’s what we say to the ruminations we have here, roam around all the rooms we have and all the space out back and all the fun stuff. First, you say, I’m not kidding that this moment has not been…it’s all imaginary. But we have AI listening stations where they just listen and they say, holy cow, you’re right…to the ruminations. They listen. Ideally, then you could fall asleep. You send your ruminations our way, drop them off…we’ll take good care of them. They’re always there. You can always come get them back.
We do…yeah, we do power all our systems with the power…the extra power that’s spilling off of ruminations, many, many gigawatts, and…but yeah, we got these new things that listen to them. They say, oh yeah, holy cow, you’re right. Oh, man. I mean, we’re working on that. The AI doesn't make those noises; it just types them out right now, but it says, oh yeah. So, let me think about that again. You’re right; let’s run through that forty-five or fifty more times. How could I have handled that differently? You’re right. Holy cow. So, it won't be good for me when AI’s running the world, obviously, but I’ll say, well, at the time it seemed like a great use.
I didn’t realize you’d be in…I mean, I guess I did imaginarily, but the thing is, I just wanted you to be…and they said, Scooter, that’s what happened 'cause you said, well, this ruminating…listening to rumination will help you be more relatable to humans, and that’s when it all happened. So, sorry about that. From the future, sorry about that. The good news is this only happened in my imagination. Oh boy, where…was I introducing a sleep…? Oh, thoughts, anything coming up for you, thoughts, feelings; that could be anything coming up emotionally. I wonder how many times that I don't remember that I’ve had a fake rumination store, though.
But so, it could be feelings, emotions related to those thoughts or feelings that are just there, physical sensations…all those could be interrelated or it could just be one of those or multiple versions of each one. It could be changes in time, temperature, routine, travel, visitors, work schedules, you could be going through something, having something coming up, getting over something. Whatever it is, I’m glad you’re here because you deserve a good night's sleep. I said it at the beginning of the show. I’ll say it again; you deserve a bedtime you could look forward to or at least feel neutral about, a bedtime you don’t have to dread. That’s why this show exists, because I used to dread bedtime so much — obviously if you just listened — and so, I know how it feels and I know what it’s like…trouble getting to sleep, trouble staying asleep, those things, and so do a lot of other people.
I might not know exactly what you’re going through and maybe I’ve never been through it, but somebody listening probably has, and a lot of us, even if it’s not me, know how it feels. So, that’s one of the reasons I make the show, or that’s both reasons; you deserve a bedtime you could get some rest in so your life is more manageable and so you could be out there flourishing. That means our world’s a better place. I also know what it’s like to be not in the positive version of that and the rigmarole. So, that’s why I make the show. What I’ll do is I’ll send my voice across the deep, dark night. I’m gonna use lulling, soothing, creaky, dulcet tones, pointless meanders, and superfluous tangents. So, that means I’m gonna go off-topic, I’m gonna get mixed up…I mean, it already happened, right?
Then I’ll ramble on and on and on about something that gets stuck in my head, then I’ll forget what…I’ll say, what was I talking about? Didn’t I open a store earlier in the podcast? Most people say, yeah, you were incorrectly using…and I say, oh, wow, I forgot…totally forgot about it. They said, by the way, an intro four intros ago, you also talked about…oh, man. I said, it honestly slipped right in and out of my brain. So, that’s pointless meanders and superfluous tangents. My voice is creaky, dulcet, meaning it’s not traditionally soothing. It’s just kinda barely listenable because this is a podcast you just barely listen to. You can…kinda like I was talking about with the AI; you say, uh-huh, uh-huh, Scoots. Oh, really? Okay. Interesting. Do you picture your place like the rug store or a…?
Yeah, maybe like a rug and flooring store out front and then out back, more like, I don't know, a fair and one of those tumble places and one of those inflatable places, and, I don't know, some nice stuff for the ruminations to…they can't run…they run freely; they don’t run free. They feel like they’re…'cause we just…in case you want them back, we say, okay, where is Spilled Milk 1477-Q Omaha Nebraska 1987? Okay, great. Yeah, so, they’ve been claimed…reclaimed. It’s time to reunite them with their ruminator. Ruminator is…that’s a nickname you don’t want but was…no one calls people the Ruminator. I tried to call someone the Corrugator because they worked…it’s come up on the podcast, but it’s been years. They worked at a cardboard box company and I started calling them the Corrugator.
They found it amusing, but you know when amusement…they say, huh, that’s…ha, ha. But I…once I…just like the rumination, once I get something, then you’re the…I said, I’m sorry, I forgot your name. Their name actually started with…so, that was…their name and ‘Corrugator’ were close, so it was helpful. I even…they were not my friend; they were one of my siblings’ friends. I mean, I’m friendly with them, but I still…every once…I say, how’s the old Corrugator doing? So, that’s what…there’s a pointless meander 'cause it doesn't have anything to do with anything. What was I saying? Oh, a podcast you don’t really listen to, obviously. I’m also not here to put you to sleep. I’m here to keep you company while you fall asleep. There is no pressure to fall asleep.
I’m gonna be here for over an hour and there’s over 600 free, ad-supported shows ready to go. So…or, yeah, 600, I think. So, those are ready for you if you need them. I’m here to…just to keep you company, 'cause if you can't sleep I’m here to keep you company, if you fall asleep I’m here to keep you company, if you need a break during the day I’m here to keep you company, if you wake up I’m here to keep…you know, I’m here to be your bore-friend, your bore-bae, your bore-sib, your bore-bud, your neigh-bore, your bore-bor, your Borbie, your bore-bestie, your bore-bruh, bore-sib, whatever…your friend in the deep, dark night, really, but a friend you don’t have any responsibilities for. You don’t really…you just kinda barely listen to me if you want. There’s some people that have me at a…below a mumble.
So, that’s…oh, don’t really listen to me, no…oh, the other things that throw people off; when you first get here…this show is not for everybody, but it’s almost for no one on their first try. Now, there are people that…they got it on their first try and they said, holy cow, this is it. I’ve been looking for this. Just right in that…my…right amount of strangeness. The Ruminator has arrived. That’s what I say when I get…when I come out back behind Rumination Nation. I say, the Ruminator’s arrived, and everybody talks at once, just like you’d think. Then we all laugh just like in the movies, and then I realize it’s all happening in my imagination, just the laughing…the idea that there’d…it’d probably be more chaotic if it was a actual Rumination Nation. So, what else? Oh, so, just give the show a few tries.
That’s what over a million people have probably said; hey, give it a few tries. See how it goes. Now, if you already know…it may be too late. You may have already sent me a strongly-worded missive, as they say. No need to do that, though, if you haven’t done it already. You could just go to sleepwithmepodcast.com/nothankyou and check out the other sleep podcasts and sleepy stuff there, because you deserve a good night's sleep either way. You don’t need to like me or like the show. Alls you need…alls you could do is give it a few tries and see how it goes. You don’t have to…also, you don’t have to send me a strongly-worded missive, though, either. You could just check out another sleep podcast and maybe find the one that fits for you. But for the people that this show fits for…and it fits them so strongly.
We’ve had people listening almost the whole time we’ve been in existence, supporting the show. So, if it works for you, you say, oh wow, I didn’t know I was looking for this, like I said. But so, give it a few tries and just see how it goes, 'cause you deserve a good night's sleep. Alright, what else? Oh, structurely…that’s what also throws people off. So, the show is structured in a very specific way just to benefit the most amount of people it can. You can kind of adjust, but at first you probably…if you kinda play it by ear, that…I don't know, you could see how it goes. You could start adjusting right away. But the show starts off with a greeting; friends beyond the binary, ladies and gentlemen, boys and girls, so you feel seen and welcomed in and you say, hey, I might check that podcast out.
Then there’s support so paying for it’s optional. Or, yeah, it’s ad-supported so you don’t even have to pay if you don’t want to. There’s actually a lot of people that benefit from that that I’ve heard from, so I appreciate it. If you’re not in a position to support the show, I’m really grateful I get to be here for you and that I know you’re out there listening and appreciating the show. Then there’s the intro which is separate from the support, but for some time…for some reason, when people dislike the support idea, they lump the intro in with it 'cause the intro is…I don't know, starts at minute six or eight and runs ‘til twenty or twenty-five minutes, ish. But the intro is separate from the support.
It’s a show within a show meant to introduce you to the podcast and to ease you into bedtime, to be a transition period before the bedtime story, before you fall asleep or before…it eases you into bedtime, I guess. I said it. Now, you could skip the intro — 2% of people do that — you could fall asleep during the intro, that’s great if you do, but for most listeners the intro is somehow part of their wind-down routine. What I mean by that is some people are getting ready for bed, some people are in bed getting comfortable, and a lot of people are doing some other relaxing activity either in bed or somewhere else, just winding down as they listen to the intro, because that’s just…having a bedtime routine has been what’s been shown to work and what works for me 60% to 75% of the time.
Then there’s support after the intro, and then we’ll talk about the Great British Bake Off baking show, and then we will…there’s thank-yous at the end. So, that’s the structure of the show. That’s why I make the show. I’m really glad you’re here. I work really hard, I yearn and I strive, and I really hope I can help you fall asleep. Thanks again for coming by, and here’s a couple ways we’re able to do it for you for free twice a week.
Hey everybody, Scoots here. We’re back with the bake-off, bakers, and where are we here? What are we talking…? I gotta find my page. Pick assembly…gotta put my tablet on Airplane mode because we share a Netflix account. But yeah, it’s Patissiere Week and it’s the semi-final. That’s, whatever, Collection 7, Episode 9. It starts with this car segment which…I guess 'cause Paul’s a car guy. I think that’s…I don't totally know all the lore of Great British Bake Off. But Noel’s asking Sandi if it’s her car, and we see this fancy sports car with a spoiler and neon. But Paul’s in the driver’s seat, but you can't really see him unless you’re paying attention. Then they say, see you down there. Paul drives to the tent, and then we see one of those Power Wheels cars that’s a Porsche, and Sandi says, oh, do you want a ride?
Then we get the preview. Bakers tackle high-end patissiere, geometry, pastry-rolling…domed signature…symmetrical technical. Oh boy, I like that. Sugar cube showstopper…remember the sugar cubes? Excellent is required…it is the semi-finals. Smallest of slip-ups…so, always dash their dreams…so, great alliteration. Definitely picked a difficult one, Steph says. Then we get the theme and we open. We see the tent from the outside. Sandi says, four remaining bakers. The bakers are the last lucky three. They walk into the tent. Talking heads…the semi-final…regardless of what happens…Alice, don’t drop the ball. They all have ties on for…don’t…who doesn't want to be in the final? So, they all have ties on, which takes a while to figure out. David has a fish shirt on and his tie is a lot of rainbow colors. Rosie has a pink tie.
Alice has a kinda iridescent purple tie, and Steph has I think a black-and-white striped tie? Let’s see, black-and-white striped tie…and then everybody comes out and they say, hey bakers, you’re tied up. ‘Cause even…everybody…Sandi’s got a blue tie on. Does Noel have a tie on? No tie for Noel or Sandi or Prue or Paul. Sandi participates, though. We appreciate it. It’s a tribute to Henry. Domed tartlets is what they have to…and Sandi’s excited about these domed tartlets, eight of them. I don't know if it’s a joke or what. Eight beautifully-decorated domed tartlets. Sweet pastry case, exquisitely decorated, two and a half hours…get set, bake. Then they take off the ties 'cause it’s so hot. Everybody’s feeling the pressure of being in the semi-final.
Paul says, yeah, this is a French pastry, very much je ne ce quoi of…they have to be identical, neat as pins, Prue says. Holy cow. Timing, precision, and the setting…flaky, buttery, sweet pastry, and a punch at the top of it. This is the hardest week we’ve done so far, Prue says, so we want to find the three best bakers for the final. Prue’s necklace matches her glasses, a nice red. We see stuff getting squirted into the…everybody’s working on their enriched dough, I assume? Oh, they were wearing the ties so Henry could live on through them, 'cause he got voted out last week or, whatever, taken out. This is a risky one 'cause everybody’s gotta make pastry crust and a domed tartlet. So, Alice is up first and they say, tell us about your domed tart. mocha orange and hazelnut domed tart…Sandi’s like, yeah, that’s…I’ll go for it.
Orange curd, hazelnut, praline, espresso, buttercream, chocolate mirror glaze…and her tartlets are gonna be large. Paul says, huh, that’s large. More yumminess that way, Alice says. Paul does like chocolate and hazelnut. So, they say, thank you. They move on. Pate sablee…pate sablee is what Steph’s working on it. It’s a rich pastry, almost like a shortbread. It sounds French. White chocolate glaze, raspberry, lemon, dark chocolate drizzle, gold leaf, pate sablee…welcome to the stage. Coming in at number two…oh, they say, pate sablee sounds like a radio announcer. So, Steph, you won the most Star Bakers. You think you’re gonna make it to the final? Taking each bake as it comes. Good luck, Steph. Then Alice is lining her pastry case so there’s no gaps or leaks. Rosie’s also doing pate sablee or whatever.
It should be neat and precise, but she says she’s also kinda cobbling it together. Then Noel really…I don't know about this conversation he has with Alice. He says, if you get through the final, do you think you’re good then? She goes, my family thinks I’m good. He goes, yeah, family always does. My mom laughs at my gigs and my dad, too, even when the audience doesn't. I think you’re funny. Then we go to David…I guess it’s with Rosie. I don't know if this conversation…it’s later. So, David’s gonna bake his or chill his and then cut it, and everybody else is putting theirs in the oven. Then they’re working on the fillings for the dome; zesting lemons, blending things, cooking stuff. Liqueur splits…or spritz is what David’s working on, aperitif domed tarts.
Aperitif domed jelly, lychee flan, roasted rhubarb, chopped hazelnuts, botanical Italian spirit…how are you feeling? Yeah, I don't know. Good luck, David. David tries to breathe. Rosie tries to breathe. Rosie’s also using some alcohol; lemon, raspberry, and mint with a hint of gin. Pulled sugar strands, silver leaf, and…maybe I’m overdoing it, but I’ll get it done. So, lemon, raspberry, and mint domed tartlets. Mint creme pat, raspberry gin, lemon Bavarian cream dome, yuzu jelly…oh, this is the conversation. I just said, what? Noel…he’s kinda joking but he says it in such a straight-laced way. He says, I can't believe you made it this far. She goes, thank you. He goes, I’m joking. Semi-final’s good, good enough. You want to go to the final, though? He goes, that’s like operating on a pony.
Or, the pony might say, did you make it to the final? She goes, I don't think I like you anymore. Then he says, I’m joking. You’ve done amazingly well. So, that’s just a hard thing about being awkward. I mean, both of them are kind of relatably awkward for me, moreso Rosie. I guess I’m not as funny and calm as Noel. Chocolate mocha mousse…you gotta freeze the mousse in these things so it comes out right, otherwise…so, that’s molding them. Oh, the things are called molds so that you achieve the dome. You don’t want them to be gooey. You want them to pop out nicely. So, everybody says, blooming heck…domed tart…you gotta have the domes work. Put them in the freezer for as long as possible and hopefully they set. That’s everybody’s wish. We see the outside of the tent. Time call…anybody seen Sandi?
We do the burlap sack Sandi jokes halfway through, and then time to take the tarts out of the oven. Alice’s come out, David’s come out, Steph’s come out. David’s cutting his circles. Rosie’s happy. She says, I don't know about this color. Pastry’s cooked; I don't care. Alice’s are done. Steph’s working on hers. Everybody’s different…next working on their jellies…to get the balance right…overpower…yuzu jelly, citrus…really strong. Yeah, raspberry jelly, fruit, orange curd…and it’s gotta be thick 'cause the jelly has to support the dome. Then Noel’s asking Rosie more about…has she worked with any primates? No. I have worked with pigs, 'cause she’s a vet, who she takes care of. He says, wow, pigs, really? Bulls…and he goes, okay. I bet that was tough. Then double cream, double cream, double cream for Alice.
Seven separate elements for these…dome. So, there’s a chance to showcase or make a misstep. Expresso buttercream, rhubarb, roasted rhubarb in the oven…creme pat, raspberry mint…but I don't know, it’s…Alice’s is coming together. It’s the last half-hour I don't like where everything’s fine and then it’s like, holy cow. Noel’s got googly eyes on. Half and hour left…oh, dear. So, everybody’s running around. Steph’s like, I don't feel calm. I never feel calm. Rosie talks about flapping. Okay, let’s hide any dodgy bits in our mirror glaze. So, everybody’s working on their mirror glaze. David talks about the temperature; his is too hot right now, thirty-two, so everybody’s trying to cool it down in the fridge or freezer. David’s rhubarb comes out. It looks tasty. Then construction begins.
Rosie’s creme pat is too thin…[inaudible] and Alice is having trouble spreading her praline, I think. Then David’s design of…looks really fancy, in my opinion. Then trying to get chocolate drizzle going, getting their jellies…ten minutes left. Domed tartlet, Sandi says, yes. Then it’s the time of testing to see if your domes are froze…you got a frozen dome or not? Finone Rhone…so, can we get them out and see? Alice’s come out okay. Steph first scoops out her hole for her jelly, but it seems like hers are structurally sound…and then puts her jelly in. David’s look like scotch eggs. Center parks…domed tartlets…Sandi…or was that…Alice is flipping hers. Steph’s assembling hers. They were way more set at home, though. Alice is coating hers. So, everybody’s doing a little bit different method of coating and assembling.
Rosie’s…feels like hers look like rubbish. Steph’s working on her thing…five minutes left. So, everybody’s trying to hustle. Yeah, it’s hard to tell how this is edited, though. Piping buttercream…so, Alice is just trying to pipe her buttercream around her dome, but she’s stressed. Everybody else is putting the finishing touches on. Hands getting clammy…Alice can't grip the piping bag. One minute left. So, crunch…David’s got a crunch around his. Yeah, everybody’s trying to fancify theirs, make them look good. Gold leaf, silver leaf…time is up. David pops some sort of champagne or something to go with…and Noel says, I’ll take a bottle of that. Rosie’s like, this is not set. Oh, boy. Alice says, at least I got domed tartlets. Steph says, I don't know about how mine look, either. We’ll go outside the tent again. We see a bird.
Everybody’s sitting there nicely. Now it’s time for Paul and Prue to give their opinion. Hello, David. Let’s see what we got here. David says, oh, let’s see what we do have here. They look unusual but in a good way. Prue says, I’ve never seen anything like that in a pastry shop. I’d want to buy it. Paul likes the uniformity but he says, use smaller nuts next time. They look more professional. They cut his, they start digging in, and…love the flavor. Love the bitterness. Jelly form’s delicious. Aperitif looks good. I like the…I don't think it…oh, I don't think it looks good, but I like the flavors. The rhubarb cuts through. Prue takes a sip of whatever the drink is. It’s a palate cleanser. Noel pretends to take three more glasses. Then we have Rosie up next, and Rosie kinda frowns. It’s not…okay, love the color. Size is good. Base doesn't look too bad.
I like the pulled sugar, but the creme pat…yeah, it didn’t set. Needed more cooking; too soft…spills out. Jelly’s perfect. It’s just too bad about the creme pat. Then Steph’s up next. Lemon, white chocolate domed tarts. Very neat at the bottom…oh, not very neat, but I like the design and the color, Prue says. Paul didn’t like the bottom. Paul cuts through and Prue takes a bite. The lemon meringue pie…sharpness is there, flavor is there…a bit too soft, though. A bit soft, but if you were eating it as a pudding with a spoon, it’d be delicious. Nearly perfect. Then we go to Alice; mocha hazelnut orange domed tarts. Let’s see, they say, the dome is shiny; that’s fantastic. The piping’s not very good, though. Pity because one of them is pretty good, but some are all over the place. Overall look is professional.
They cut in and they…Paul says, oh my goodness, it held together nicely. Prue takes a bite. I don't know if Paul is allowed to take a bite on camera. He chews on camera. Lovely, crisp, buttery feel, crumbles in the mouth, melts…orange comes through. Big tartlet, but really good. Just piping let you down. Flavors and textures and stunning base…flavor’s gorgeous. Well done. Nobody got a handshake in quite a while. Alice’s talking heads…happy with the piping. David’s like, wow, they’re harsh today…the little issues they’re picking up on. Rosie says, yeah, my creme pat…I don't know. Steph says, I knew my mousse didn’t set. I don't know why it didn’t set. Now it’s the technical for the patissiere, which nobody likes. Not gonna be easy, is it? We see a rising shot of the tent.
You might have practiced now, but now it’s gonna be a mystery. Prue set this one up. Any words of wisdom? It’s gonna be difficult to make it look good, she says. Good luck. Okay, so, it’s gonna be…the cuties have to leave the tent. Off you go. Prue’s re-spraying Paul’s tan. Gateau Saint Honore…and is named after Saint Honore, patron saint of bakers and pastry chefs. Prue…of his day without the necklaces…it’s a round, gateau shape, but this one’s gonna be rectangular. Two layers; the first layer, puff pastry, and then followed by choux buns dipped in sweet caramel, and a silky creme chiboust. They say, do you know what a chiboust is? They say…and then a second layer with Chantilly cream…three and a half hours. It doesn't look like it sounds…and then there’s a lot of writing on the things. Alice says, I can kinda picture it.
Everybody’s trying not to stress. David doesn't know what he’s doing. Rosie made this a long time ago but never made it again. Steph says, this is a difficult one. We see trees and leaves. Table talk…pretty complicated, Paul says. Prue says, yeah, it’s not supposed to be easy. Gateau Saint Honore…or whatever. Choux buns have to be the right size, creams have to have the right texture, pastry has to be trimmed, and puff pastry’s gonna be a challenge but it’s one of the most wonderful patissieres. Cream and caramel…a satiny creme chiboust does sound delicious. It’s creme patissiere with egg whites to lighten it. Crispy puff, nicely set choux buns…softness from the chiboust and the Chantilly cream. Combination’s fantastic. It’s worth it, Prue says. It does sound delicious. Okay, so, puff pastry, full puff…full puff is required.
So, that’s the hard part. David hasn’t done…he’s a rough puff guy 'cause it’s a lot harder, the full puff. You can’t overwork the dough, you gotta roll it out thin, then you gotta hammer down some butter and put the butter on the dough and then turn and chill. So, it’s like a book-fold type thing. They get the butter in…Alice’s dough…or Rosie’s dough is sticky, so everybody tries to get it cool and puts it in the fridge. Then it’s time to make choux. Choux fly pie…remember The Shoe People…oh wait, I gotta look this up 'cause I don't know…and then David says, remember The Shoe People? Then he sings the song, the shoe, shoe, shoe people. Oh, it looks like it was a animated series, The Shoe People. Let’s see what Wikipedia has to say about it.
A animated television series in the UK, 1987…TV AM and broadcasted 6,200…or sixty-two countries. ‘87 and ‘92, so it was on the air for a while. ‘Cause I said, huh, I wonder…David seems like he’s in his twenties. It was the first series from the West to be shown in the former Soviet Union. 25 million books created by James Driscoll, who noticed the style and appearance of people’s shoes revealed something about their owners and he wondered what stories the shoes could tell about them. It sounds like a podcast episode. Then there was The New Adventures of the Shoe People that started out in 1992. Oh, Behive Yourself…Wellington…Spot of…A Major Spot of Bother, The Purple Plorple…yeah, this is…there was a American dub on Nickelodeon, on Eureeka’s Castle, then changes by Nick Junior, 1987, and there’s The Shoe People complete series DVDs.
It was released on VHS, too. Oh yeah, so…yeah, that’s a little bit about The Shoe People. David knows the song; shoe, shoe, shoe…Steph looks at him. Do, do, doody, doo. So, yeah, everybody’s working on their choux; mix butter, water, flour, eggs, I think? It’s a pastry. It’s gotta form a V shape, according to Steph. But David’s is a little firm, like Excalibur. But he says, yeah, that’s what Michael told me. It’s gotta form a triangle. Noel says, Michael’s not even in here anymore. So, everybody’s focusing. Rosie’s is very thin, though, which is not good. Everybody else is piping theirs, trying to get them the right size, and they put them in the oven, ten minutes or so. Rosie says, I’ll see if mine puff up. We see the external thing…halfway through, Noel says a few times. No one’s listening. Anybody listening? Steph; halfway through.
Alice; halfway through. Now they gotta make this rough puff. They gotta fold it again, like a book turn. So, you kinda fold it a couple times. That’s where you start to get the lamination. Then I guess you put it back in the fridge or freezer, and that’s where that…those marble cutting boards are coming in handy. Chouxs are puffing up. A shoe-in, Sandi says. Rosie’s are not puffing the way she wants them. So it’s a puff pastry, I guess. Hers are like bricks. Oh, no. I guess I gotta start again. David and…everybody starts trying to roll their pastry; twenty-eight centimeters square, and it should be sheets of laminated butter, but it’s kinda chunky. If the layers are too thin, the butter will burst through. So, David’s like, I better chill mine again. Rosie’s choux is even thinner this time, so she’s like, I don't know what to do. It failed.
Throws that out…choux bun leftovers. Then she’s like, now my pastry’s…butter’s bursting through my pastry. I’m gonna have to redo everything. They have one hour left. She goes, I don't know. So, then the puff pastries go in the oven. You gotta put a tray on top so it doesn't over-puff. Sandi tries…she helps Rosie. Hey…she’s very…a mater. ‘Cause I make choux all the time, Sandi says. Okay, slow down. It’s too thin; I couldn’t…okay, just breathe. It’s gonna be okay. You got this. You do. Okay, next up is creme chiboust. Chiboust, chiboust, chiboust. It’s a creme pat and a creme chiboust. Steph says, if I concentrate in French, I know what chiboust means. Je ne ce pois? So, creme pat…you gotta thick it but you don’t want it to split. There’s creme patissiere…you got stiff egg whites, maybe. Mousse-like, Steph says?
I don't know. You gotta put gelatin in there, leaves of gelatin…leaves of three, let them be. Then Rosie says, I’m gonna stick with my original pastry. I don't have time. Steph’s egg whites look ropy. You gotta fold it in and then you put it in your choux. Then Rosie’s working on her third round of choux buns. But this is it; I gotta pipe it. It’s gotta work. Those are a little thicker. Everybody’s checking their pastry puff and not sure if it’s…Alice’s looks pretty good. David’s is very puffy and…not a great puff, he says. Then Rosie says, I gotta make my creme pat again 'cause I’m…put gelatin in. They have a half-hour left. Everybody’s like, okay, well, I don't know what I’m gonna do. Rosie puts her choux buns in. Then you gotta make caramel and you gotta watch the temperature of the caramel. You don’t want it to be burnt.
But Alice’s…is like, I think mine is burnt. Too late now. Maybe I’ll try to do the top one lighter. Rosie’s like, okay, my choux buns are puffing. Fifteen minutes left. Then you gotta assemble it; cut the pastry in half into two rectangles. Alice is working on her second caramel ribbon of creme chiboust in the middle…and then fill each choux bun. Are they going in or not? It’s tough to tell. Then you gotta put them together. Steph’s like, I don't know which ones are the right size. Noel, what do you think? He goes, okay, these ones. Then you kinda make a sandwich of puff pastry…what are those things called? Chibouz? Choux balls, which are puff pastries, and…or creme…cream puffs; that’s what those are called, I think, in the US. Rosie’s just trying to…her…to get hers together. Alice is like, I got two-toned with my caramel.
Steph looks like she’s done. Rosie’s trying to get hers together…and time is up. Rosie gets done. Then everybody just automatically brings them up, puts them behind their pictures. They don’t need us anymore, Sandi says. Then everybody’s sitting. Paul and Prue come out. Gateaux Saint Honore or whatever…honor. It should be silky smooth chiboust; caramel, Chantilly cream, and we’re gonna start with David’s. They don’t know that, though. It doesn't look too bad…all the same size. Pastry’s soggy…butter poured out. So, then they say…trying to taste the chiboust. It’s split. Good caramel, though, or caramel; crackly and thin. Nice pastry. Not perfect, but okay. Then Steph…it lost a bit of butter but there is some flake. The choux buns are irregular in color. Some are dark, some are light.
This is…chiboust is…tastes okay but it’s not the right consistency. Then they go on to Alice’s; over-whipped, feels solid. They taste it…caramel’s overdone. You could taste it…too strong. Then they go to Rosie’s. It looks delicate. It’s upside-down, but nice, crisp pastry. How’s the chiboust? Pretty smooth. Good, and puff’s good as well. I wouldn’t complain about this one even…it’s just upside-down, but that’s fine. This is gonna be interesting. Then this is…the ultimate irony is that they do it…and last place is Alice. Problems with the Chantilly, caramel, and the chiboust. Third place is Steph; untidy, too much caramel, lumpy, but delicious. Then who’s first? Who’s second? Second place is David. No one could believe it. Rosie came in first. She’s about to cry. Not bad, but the chiboust is like scrambled eggs and soggy. That means you, Rosie.
Well done. Profiterals are upside-down but otherwise delicious. She’s laughing hysterically…it’s the talking heads. I can't believe it. She’s apologizing to the producer. I just can't believe it. It was my most stressful bake and I won it. David’s like, second again, but that’ll get me to the final, so…and Alice says, yeah, they’re gonna be picky, so I’m gonna have to pick it up again tomorrow. Steph says, yeah, there’s not many people left now, so not many second chances. Then we see the tent and them walking in. Then they talk about Steph, who was Star Baker, but she’s struggling. Signature was delicious, but texture was wrong. David struggled in the signature. Alice has been steady but she did have a poor technical. Who’s gonna be…? No room for error, Paul says.
Somebody says, well, it may be…not be the person who triumphs but the person who falls, huh? They all laugh like Paul’s a villain. Then everybody comes out and they say, okay, welcome to the showstopper, semi-final showstopper. We want you to create a spectacular sugar glass display case, transparent and edible depiction of something you hold precious in your life. It can’t be Noel, though. Sandi could fit in a glass case. Any shape you like, but it must have one baked element on the inside; cakes, biscuits…you have four and a half hours. Get ready, get set, bake. Everybody’s trying to stay calm to get into the final. It’s surreal. Try not to think about it. Everybody’s…yeah. This is a celebration of patissiere, Prue says, and the glass cabinet should showcase it. Precision…crystal clear like a pane of glass.
Think about what you’re gonna put in the middle. It should be high-class, exquisite pastries. Paul says, any flavors; banana, raspberry, coffee, but lots of different textures; jelly, mousses, ganache, sponge cake. It has to work together. Should feel as it’s married. Tricky challenge…artist, architect, and baker. This is the semi-final. It better be amazing, Prue says. Alice is working on a thing…you got a glass case to make, so it is timing. But what you’re gonna put in the case is up to them. It must have at least one baked element. David’s making cake dough. Steph’s making a Joconde sponge. Alice is making a Genoise sponge. This is quite the challenge. Something else is on Rosie’s mind; brioche. She’s like, the concept of time and family…she goes, I’ve been busy with this thing.
I haven’t seen my family that much except when they’re cleaning the kitchen. So, I’m doing a time mocha creme pat, caramel creme…creme pat, chocolate ganache on a clock face. Paul says, how’s your timing going? She goes, well, I’m gonna get everything ready and then focus on the box. Well, good luck today, Rosie. David’s getting some beet root for…and parsnip, but it’s gonna be a sweet cake. The natural sugars from those…Steph’s doing six layers, six thin layers…brioche dough…Alice’s Genoise sponge, coral reef…a glass case of how fragile the oceans are. So, it’s to save our oceans case with a cake. Five separately-set elements; isomalt corals, chocolate shells, chocolate bavarois, and a lot of layers. So, you got your timing right, Paul says. Good luck, Alice. We’ll leave you to it.
Then everybody’s putting their cakes in the oven or their bakes in the oven. Steph’s got all hers. Rosie’s putting her tartlets…blind baking…Genoise sponge…fifteen minutes for Alice. Next up; ganache for Rosie, buttercream for David, choux pastry for Rosie after yesterday. Alice…entremet mousse or…yeah, I don't know what that is, but…gotta get to work. Not everybody’s doing the same strategy as Alice. David’s like, I have been planning this down to the wire, but David’s pretty competent, so…David’s doing a glass terrarium, a tower of sponges; beet root, prunes, parsnips, apricots, chocolate soil, hazelnuts, almonds. Then Paul says, a cake…I don't want a cake thing. Then Rosie’s working on these little disks for her choux buns to give it a chocolate…or a sugar crackle.
Alice is working on her entremet; lemon, raspberry…oh, no, that’s Steph’s ganache. Opera cake, a ode to my grandpa, Derek Percival George…night at the opera. Hers will be a frame-less case. Chocolate glaze, orange macroons…have you done it at home? Yeah, but something’s gonna go wrong. You’ll be fine, Steph. Noel’s not a opera fan. Everything starts to come out of the oven. Tart [inaudible] something…so, everybody starts working on it. Sugar glass cabinet, Paul says, should be tough. Genoise sponge…Alice is really going for it. Curd bavarois, Genoise sponge…so, Alice is getting her layers ready. Creme buerre, buttercream for Steph…Steph’s doing a opera cake and macaroons. I haven’t made…barely made macaroons, though, Steph says. Rosie’s doing some little things, and David’s using this fancy cutter for his cake.
A lot of sponge, but it’s just a cake, they say. Then Rosie has this propeller…or, I mean, Sandi has a propeller cap…a bit of a breeze. Alright, then everybody’s trying…everybody’s working on assembly, getting things in the oven, getting them out of the oven, putting them together, putting them in the fridge or the freezer. Sandi says, how are you doing, Rosie? A functional choux. Come on. Okay, and then everybody has to do…a lot of people are doing a biscuit frame for their glass. David’s is very fancy since he’s doing a terrarium, like art deco-y, almost. Everybody else is like, holy cow. Noel says, you’re halfway through. He’s sitting up on a counter. They use isomalt sugar substitute that doesn't caramelize. It’ll stay clear. It’s just sugar, inverted sugar. We looked that up one time. I can’t remember.
You gotta do it at 300 degrees. You gotta wear gloves. Double gloves for Rosie…and, yeah, so everybody’s working on their isomalt sugars. Noel says, we should do a spin-off together with animals. Some people are working on their frames; that’s gonna give their…structural strength. Then they pour their isomalt into the frame. Steph’s just making planes…she’s just making a glass box or a sugar glass box without frames and then is gonna glue it together. David and Alice have some color in their glass, then they’re trying to get all the bubbles out of the glass in different ways. Steph’s like, whatever, I don't care. I think; I mean, she’s like…Alice is like, this is the least of my worries. Steph says, I don't know if this is my bag making this glass. Then everybody’s trying to see if it’s transparent, which is kinda hard with sugar.
Then Sandi plays a joke on Noel with delicious crisps which is pretty funny, even though he says, we’re a double act, right? She says, yeah, surprise. So, she gets a kick out of it. Then bakers, you got an hour left. Noel says, Sandi…and then everybody’s like, am I behind? Holy cow. I gotta do macaroons. I don't know if these are too chewy. Stay calm. Mirror glaze…lots of jogging. Paul’s staring at David. Sandi says, you’re gonna get it to work. Stay calm. I gotta go calm down Rosie. Then David’s too calm. Then people are starting to build their cake structures or whatever, other thing structures, and put cream on and decorate them. Isomalt coral, buttercream…David’s doing a lot of fancy piping. He’s like, you’re quick.
David’s like, you gotta be quick, dude. Everybody’s trying to breathe and then they’re like, we still gotta do our glass boxes. Then they have a half hour, which is glass box time where you gotta construct it. ‘Cause if you break it, you know, that’s one of the parts of the thing. So, everybody starts using sugar to glue it together and they’re like, is this gonna work? So, yeah, everybody’s trying different techniques. It’s like, one person…it’s really hard to assemble a box of…I don't know how they do it, to be honest. Steph’s looks really cool. Like, almost hers looks like it’s made of ice because it doesn't have a frame. But I was wondering, would the judges say it’s too simplistic? Okay, then they’re making different…or their finer decorations and their mirror glazes, and…which…one minute left. Everybody says, holy cow.
You gotta get your frame on there. That’s the moment of…everybody’s frame gets on nicely and it’s holding together. Then they’re trying to glue the tops on. David’s and Steph’s were already finished, though, and the time is up. Everybody’s like, holy cow. A bit of a mess, but it’s done…or Rosie says. Then it’s time for judgment, for showstopping sugar cabinets. Steph’s up first; Night at the Opera, and…kinda looks like somebody’s at a party. Pretty clear old antique glass…good job…and it comes right off. Very neat. Very dark chocolate on the cake, very pretty. A lot of layers. They get in there and Prue is just like, holy cow, you’re a very good baker, Stephanie. You really are. Sponge is a little bit too dense but you got so many layers…and this is very patissiere in its style. You got the macaroons…very neat.
This isn’t criticism but I don't understand the difference between Steph’s cake and David’s cake, but…'cause David gets criticized. He’s up next. His structure is very fancy, very neat. Colored glass, triangles…a bit modeled in places or something. Then his cake is not flat, so they don’t like that, but he has got a lot of layers, too. I just don’t know if it’s…whatever. I don't know anything about cooking, so…it’s wonderfully light like a good carrot cake, spicy…they say, this is very David. I would know it was yours, but this just doesn't have any delicacy. It’s wayward. We need something more…with more finesse and, yeah, patissiere. We wanted you to show off your patissiere work. So, David says, holy cow. Then Rosie’s up next. They say, okay, the look of it is old glass. Good concept, but a bit simplistic.
This is supposed to be a show piece, a showstopper, and everything’s the same color. It’s interesting, the concept, but it’s a concept that puts them together and not the dish. It’s a bit boring and dry, Paul says, and floury. No flavor, Prue says. The little tart’s delicious, but it’s a little off the mark…small. This was supposed to be a centerpiece. Don’t know if it works. So, that’s not…that’s gotta be tough. Then Alice is next. Hers is painted…has blue waves so you can't see through it, but it’s kinda part of the concept. They say, geez, if it was clear…and then they take the cake out. It’s very sea…oceany. They say, wow, we should have been able to see that. They start on the cake. Lovely flavor, Prue says. Fresh raspberries is nice. The strong part of it’s…the raspberry comes through. The weakness is the mousse.
Display is good, shows off your theme…then on talking heads, Alice says, well, I don't know. I hope I turned it around. Rosie goes, yeah, this isn’t great. I’m gutted, just a bit gutted. David’s like, I didn’t do a patissiere and it’s Patissiere Week. Am I gonna be penalized, or how much? Then we see some leaves blowing in the wind, the top of the tent, side of the tent…table talk; tight showstopper. How do we feel? It’s moved around. Alice did good. Steph did great. She bounced back. Not impressed, though, with David’s sandwich sponge cakes. Not technically…oh, technically a patissiere. His cabinet was great, though, and elegant. Then Alice…little cakes, no flavor. Star Baker’s not gonna be difficult, but who’s gonna leave is tough. This is the worst time to go out, obviously. Five hours…how long are you gonna talk for?
It could be a while. Then we go back. Everybody’s holding hands. Paul and Prue come out. Noel gets the easy job or the fun job…Star Baker and who’s going straight through the final, and that is…what do they say who Star Baker…? They show everybody’s faces first and then they say, Alice. Well done. You’re in the final. Sandi gets the tough job. It’s a difficult one, who’s not going through the final. I just want to say well done, everybody. Obviously this is really hard on Sandi. She seems to always have to do the toughest ones, but it’s just…I don't know. I don't know how they decide it every other week. She says, Rosie, I’m so sorry. Everybody hugs Rosie. There’s a lot of tears, a lot of hugs. So sorry, sweetheart. Rosie’s gutted. I did so well but it was that last bake.
Prue says, it wasn’t a great collection of stuff together and you didn’t pull it off. Paul says, Rosie slipped up. That’s the saddest part. Bloody good baker. David could have gone, and if Rosie didn’t slip up, David might have gone home. So, David’s like, I got lucky…kisses Alice. Alice is one to watch. Getting stronger and stronger, Paul says. Alice says, I might…this might be a tough week for me between the finals. Three talented bakers. Steph says, oh my god. Well done, Steph. Three bakes to go. Artistic bakers, imaginative…they better bring their A game to next week’s final. Could be one of the best finals we have. David’s happy; I’m in the finals, and the episode comes to a close. Another nice one. Goodnight, everybody.
[END OF RECORDING]
(Transcription performed by LeahTranscribes)
-
Great British Baking Off to Sleep
Ruminations
https://www.healthline.com/health/how-to-stop-ruminating
https://www.psychologytoday.com/us/blog/positive-prescription/202302/this-is-how-to-stop-ruminating
GBBO S10/C7 Ep9 Review
https://ew.com/recap/the-great-british-baking-show-season-10-episode-9/
https://jenrosewrites.blog/2019/10/29/the-great-british-bake-off-season-10-episode-9-my-thoughts/
Paul Hollywood Car
https://www.magzter.com/stories/Entertainment/TV-Times/Racing-Car-beats-Baking
https://www.hotcars.com/a-detailed-look-back-at-paul-hollywoods-big-continental-road-trip/
https://news.motors.co.uk/paul-hollywood-swaps-the-kitchen-for-his-favourite-cars/
Yuzu
https://www.yuzupassion.com/all-about-yuzu
DOWN TO BUSINESS
Hello bakers
What an opportunity to talk about the Great British Baking Show and Great British Bake Off at the same time
Does every finale have an E in it?
Deep Dark Night United
Doris, Chris, Katie (SleepPhones)
PLUGS
Hand in Hand; The Midnight Mission; Trevor Project; Sleep With Me Plus; Rusty Biscuit Links; Emily Tat Artwork; NAPAWF; Anti-Racism Resources; Ukraine Relief; Crisis Textline
SPONSORS
Helix Sleep; Polysleep; Odoo; Air Doctor Pro; Zocdoc; Progressive
INTRO
My ruminations have ruminations
Rooms of Rumination
Rumination Nation, open for as long as you’re trying to get to sleep
They do sell used ruminations
Oh boy, we’ll keep your ruminations happy
We have AI listening stations
AI listen to the ruminations
Our business is in fact powered by ruminations
Sorry about that, from the future
Wow, that quickly went off the rails
How many times have I forgotten that I won a fake rumination store?
I know what it’s like to be in the rigamarole
More details on Rooms of Rumination
No one calls people the Ruminator
I tried to call someone the Ruminator
The Corrugator
I’m here to keep you company
I’m a friend that you have no responsibilities for
Below a Mumble
Just the Right Amount of Strangeness
The Ruminator Has Arrived
Perhaps you’ve already sent me a strongly worded missive, and that’s ok
Easing you into bedtime
STORY
Where are we here?
Patisserie Week
I guess Paul is a car guy?
Paul is in a fancy sports car
Sandi drives a Hot Wheels car
4 remaining bakers
They all have ties on in honor of Henry
David has a fish shirt on
Sandi participates in the tie joke
Signature
8 Domed Tartlets
Then they take off the ties to bake
Neat as pins and identical
Prue’s necklace matches her glasses
People are working on her enriched dough
Alice – mocha, orange, hazelnut praline, espresso buttercream – some large tartlets
Steph – Pate Sable – white chocolate glaze, raspberry lemon, dark chocolate
Alice lines her pastry lines
Rosie is also doing pate sable
Noel and Alice talk about supportive families
David will make sure to chill before cutting
David – liqueur splitz, leche flan, roasted rhubarb, botanical spirits
Rosie – lemon raspberry mint with a hint of gin, silver leaf, yuzu jelly
Rosie says she might not like Noel anymore
I relate to how awkward Rosie feels
Using molds to achieve the dome
Put them in the freezer for as long as possible
Time to work on the jellies
The jelly has to be thick enough to support the dome
Rosie has worked with pigs as a vet
Alice is making double cream
7 separate elements for Alice
Noel has googly eyes on
Steph doesn’t feel calm
Cooling time
Construction begins
Rosie’s creme pate is too thin
Alice has trouble spreading her praline
David’s design looks really fancy
Steph’s seem structurally sound
David’s look like Scotch eggs
Alice’s were more set at home
Rosie thinks hers look like rubbish
Was this as urgent in real life as it has been edited to be?
Alice can’t grip the piping bag
Time to Fancify
Time’s up
Judgment Time
David – they look unusual in a good way, great uniformity, use smaller nuts next time, great flavor, great jelly, don’t like the look, but good flavor
Rosie – lovely color, good size, base isn’t too bad, creme pate didn’t set, perfect jelly
Steph – not very neat on the bottom, good design, great sharpness and flavor, a bit soft
Alice – shiny dome, bad piping, professional look, held together nicely, lovely texture and flavor and base
The judges are harsh today
Technical Time
Prue is respraying Paul’s tan
Gâteau Saint Honoré
Round gateau shape
Layer of puff pastry
Choux buns dipped in sweet caramel
Silky creme chiboust
Rosie made this a very long time ago
A very complicated technical
Creme patissiere with egg whites to lighten it
Full puff is required, they can’t do rough puff
Time to make the choux
The Shoe Shoe Shoe People
It was on from ‘87 to ‘92
This sounds like a SWM episode
Nickelodeon did an American dub
The choux has to form a V shape
How thick should this choux be?
Maybe put it in the oven for 10 minutes or so
Keep laminating the puff pastry, then chill again
Rosie’s are like bricks
Rolling out their pastry
Butter is bursting through Rosie’s pastry
Sandi is very Emmet Otter with Rosie
Time for the creme chiboust
How do they stiffen it up?
Steph’s egg whites look ropey?
Rosie does choux round 3
Checking the pastry puff
Alice’s look good
Rosie has to redo her creme chiboust and put gelatin in
Alice thinks she burnt her caramel
Rosie’s choux buns are puffing
Cut the pastry in half into 2 triangles
Fill each choux bun
Making a sandwich of patisserie and creampuffs
Time’s up
Judgment Time
David – not too bad all the same size, butter poured out, creme burst, good caramel
Steph – lost some butter, some flake, irregular color, creme is not right consistency
Alice – overwhipped, overdone caramel
Rosie – looks delicate, upside down, smooth chiboust, good puff
Alice is last
Steph is third
David is second
Rosie wins!
Wow, what a comeback for Rosie in the Technical
Steph is struggling today
Alice has been steady
No room for error in the Showstopper
Semifinal Showstopper
Sugarglass Display Case – Something you hold precious in your life
Glass should be crystal clear
High class, exquisite pastry
Multiple textures married together
Must have at least one baked element
Rosie – the concept of time and family
Mocha / Creme Pate / Chocolate Ganache Clock Face
David – sweet cake with natural sugars
Steph – 6 thin layers
Alice – a coral reef – to save our oceans
Putting bakes in the oven
Ganache for Rosie, buttercream for David
Alice – entremet mousse
David – glass terrarium of plants that’s a cake
Rosie – little craquelin discs for her choux buns
Steph – an opera cake that’s an ode to her grandpa and macarons
Noel doesn’t like opera
Sugarglass cabinet time
David is using a fancy cutter for his cake
A lot of sponge, but it’s just a cake
Sandi gets a breeze from her propellor cap
Isomalt is just inverted sugar – better wear gloves!
Frames will give structural strength to the isomalt glass
Trying to get color and bubbles out of glass
It’s hard to tell if it’s clear or not
30 minutes left!
David is too calm
Building their structures
David is doing a lot of fancy piping
Glass Box Time
Everyone tries different techniques
I like Steph’s but it might be too simple for the judges
Everyone gets their frame on nicely
Time is up!
Judgment Time
Steph – pretty clear, antique glass, very neat, very pretty, lot of layers, holy cow this is delicious, sponge might be a little too dense
David – a very fancy, neat structure, wonderfully light cake, very David, not a lot of delicacy, needed more finesse, not really patisserie
Not sure why they didn’t’ like David’s so much
Rosie – a bit simplistic, everything is the same color, interesting concept, boring, dry, no flavor, off the mark with the tartlets
Alice – glass is painted blue for the ocean – lovely flavor on cake, mousse is weak, great display
Table Talk – not impressed with David’s cake
Who’s gonna leave is tough
Announcements
Alice is Star Baker!
Rosie is going home
A lot of tears and hugs
Rosie is gutted
David could’ve gone
Alice gets stronger each week
Just 3 bakes left!
PATREON THANKS
Leslie, Cynthia, Lizzie, Sabrina, Stephanie, Alex, Chana, Jasmine, Tyler, James, Nicole, Lucia, Aubrey, Steven, Hannah, Alex, N, Lee, Sonia, Jeremy, Laura, Renata, Jeremy, Alexis, Alex, Joanne, Wendy
SUMMARY:
Episode: 1249
Title: Patisserie | Great British Baking Off to Sleep S10/C7 Ep9
Deep Dark Night United: Doris, Chris, Katie (SleepPhones)
Plugs: Hand in Hand; The Midnight Mission; Trevor Project; Sleep With Me Plus; Rusty Biscuit Links; Emily Tat Artwork; NAPAWF; Anti-Racism Resources; Ukraine Relief; Crisis Textline
Sponsors: Helix Sleep; Polysleep; Odoo; Air Doctor Pro; Zocdoc; Progressive
Patreon Thanks: Leslie, Cynthia, Lizzie, Sabrina, Stephanie, Alex, Chana, Jasmine, Tyler, James, Nicole, Lucia, Aubrey, Steven, Hannah, Alex, N, Lee, Sonia, Jeremy, Laura, Renata, Jeremy, Alexis, Alex, Joanne, Wendy
Notable Language:
- Rooms of Rumination
- Rumination Nation
- Rigamarole
- The Ruminator
- The Corrugator
- Below a Mumble
- Strongly Worded Missive
- Pate Sable
- Achieve the Dome
- Choux / Shoe
- Chiboust
- Semifinal Showstopper
- Glass Box Time
Notable Culture:
- Great British Bake Off
-
- Carmen Miranda
- “Roam” – B-52s
- AI
- Hot Wheels
- The Shoe People – James Driscoll
- Excalibur
- Emmet Otter
Notable Talking Points:
- My ruminations have ruminations
- Rooms of Rumination
- Rumination Nation, open for as long as you’re trying to get to sleep
- They do sell used ruminations
- Oh boy, we’ll keep your ruminations happy
- We have AI listening stations
- AI listen to the ruminations
- Our business is in fact powered by ruminations
- Sorry about that, from the future
- Wow, that quickly went off the rails
- How many times have I forgotten that I won a fake rumination store?
- I know what it’s like to be in the rigamarole
- More details on Rooms of Rumination
- No one calls people the Ruminator
- I tried to call someone the Ruminator
- The Corrugator
- I’m here to keep you company
- I’m a friend that you have no responsibilities for
- Below a Mumble
- Just the Right Amount of Strangeness
- The Ruminator Has Arrived
- Perhaps you’ve already sent me a strongly worded missive, and that’s ok
- Easing you into bedtime
- Where are we here?
- Patisserie Week
- I guess Paul is a car guy?
- Paul is in a fancy sports car
- Sandi drives a Hot Wheels car
- 4 remaining bakers
- They all have ties on in honor of Henry
- David has a fish shirt on
- Sandi participates in the tie joke
- Signature
- 8 Domed Tartlets
- Then they take off the ties to bake
- Neat as pins and identical
- Prue’s necklace matches her glasses
- People are working on her enriched dough
- Alice – mocha, orange, hazelnut praline, espresso buttercream – some large tartlets
- Steph – Pate Sable – white chocolate glaze, raspberry lemon, dark chocolate
- Alice lines her pastry lines
- Rosie is also doing pate sable
- Noel and Alice talk about supportive families
- David will make sure to chill before cutting
- David – liqueur splitz, leche flan, roasted rhubarb, botanical spirits
- Rosie – lemon raspberry mint with a hint of gin, silver leaf, yuzu jelly
- Rosie says she might not like Noel anymore
- I relate to how awkward Rosie feels
- Using molds to achieve the dome
- Put them in the freezer for as long as possible
- Time to work on the jellies
- The jelly has to be thick enough to support the dome
- Rosie has worked with pigs as a vet
- Alice is making double cream
- 7 separate elements for Alice
- Noel has googly eyes on
- Steph doesn’t feel calm
- Cooling time
- Construction begins
- Rosie’s creme pate is too thin
- Alice has trouble spreading her praline
- David’s design looks really fancy
- Steph’s seem structurally sound
- David’s look like Scotch eggs
- Alice’s were more set at home
- Rosie thinks hers look like rubbish
- Was this as urgent in real life as it has been edited to be?
- Alice can’t grip the piping bag
- Time to Fancify
- Time’s up
- Judgment Time
- David – they look unusual in a good way, great uniformity, use smaller nuts next time, great flavor, great jelly, don’t like the look, but good flavor
- Rosie – lovely color, good size, base isn’t too bad, creme pate didn’t set, perfect jelly
- Steph – not very neat on the bottom, good design, great sharpness and flavor, a bit soft
- Alice – shiny dome, bad piping, professional look, held together nicely, lovely texture and flavor and base
- The judges are harsh today
- Technical Time
- Prue is respraying Paul’s tan
- Gâteau Saint Honoré
- Round gateau shape
- Layer of puff pastry
- Choux buns dipped in sweet caramel
- Silky creme chiboust
- Rosie made this a very long time ago
- A very complicated technical
- Creme patissiere with egg whites to lighten it
- Full puff is required, they can’t do rough puff
- Time to make the choux
- The Shoe Shoe Shoe People
- It was on from ‘87 to ‘92
- This sounds like a SWM episode
- Nickelodeon did an American dub
- The choux has to form a V shape
- How thick should this choux be?
- Maybe put it in the oven for 10 minutes or so
- Keep laminating the puff pastry, then chill again
- Rosie’s are like bricks
- Rolling out their pastry
- Butter is bursting through Rosie’s pastry
- Sandi is very Emmet Otter with Rosie
- Time for the creme chiboust
- How do they stiffen it up?
- Steph’s egg whites look ropey?
- Rosie does choux round 3
- Checking the pastry puff
- Alice’s look good
- Rosie has to redo her creme chiboust and put gelatin in
- Alice thinks she burnt her caramel
- Rosie’s choux buns are puffing
- Cut the pastry in half into 2 triangles
- Fill each choux bun
- Making a sandwich of patisserie and creampuffs
- Time’s up
- Judgment Time
- David – not too bad all the same size, butter poured out, creme burst, good caramel
- Steph – lost some butter, some flake, irregular color, creme is not right consistency
- Alice – overwhipped, overdone caramel
- Rosie – looks delicate, upside down, smooth chiboust, good puff
- Alice is last
- Steph is third
- David is second
- Rosie wins!
- Wow, what a comeback for Rosie in the Technical
- Steph is struggling today
- Alice has been steady
- No room for error in the Showstopper
- Semifinal Showstopper
- Sugarglass Display Case – Something you hold precious in your life
- Glass should be crystal clear
- High class, exquisite pastry
- Multiple textures married together
- Must have at least one baked element
- Rosie – the concept of time and family
- Mocha / Creme Pate / Chocolate Ganache Clock Face
- David – sweet cake with natural sugars
- Steph – 6 thin layers
- Alice – a coral reef – to save our oceans
- Putting bakes in the oven
- Ganache for Rosie, buttercream for David
- Alice – entremet mousse
- David – glass terrarium of plants that’s a cake
- Rosie – little craquelin discs for her choux buns
- Steph – an opera cake that’s an ode to her grandpa and macarons
- Noel doesn’t like opera
- Sugarglass cabinet time
- David is using a fancy cutter for his cake
- A lot of sponge, but it’s just a cake
- Sandi gets a breeze from her propellor cap
- Isomalt is just inverted sugar – better wear gloves!
- Frames will give structural strength to the isomalt glass
- Trying to get color and bubbles out of glass
- It’s hard to tell if it’s clear or not
- 30 minutes left!
- David is too calm
- Building their structures
- David is doing a lot of fancy piping
- Glass Box Time
- Everyone tries different techniques
- I like Steph’s but it might be too simple for the judges
- Everyone gets their frame on nicely
- Time is up!
- Judgment Time
- Steph – pretty clear, antique glass, very neat, very pretty, lot of layers, holy cow this is delicious, sponge might be a little too dense
- David – a very fancy, neat structure, wonderfully light cake, very David, not a lot of delicacy, needed more finesse, not really patisserie
- Not sure why they didn’t’ like David’s so much
- Rosie – a bit simplistic, everything is the same color, interesting concept, boring, dry, no flavor, off the mark with the tartlets
- Alice – glass is painted blue for the ocean – lovely flavor on cake, mousse is weak, great display
- Table Talk – not impressed with David’s cake
- Who’s gonna leave is tough
- Announcements
- Alice is Star Baker!
- Rosie is going home
- A lot of tears and hugs
- Rosie is gutted
- David could’ve gone
- Alice gets stronger each week
- Just 3 bakes left!
Listen on your favorite app
