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In the first quarter-final challenge, the bakers had to make twenty-four cream horns, twelve of each flavour, using either puff, rough puff or flaky pastry, in 3 + 1 ⁄ 2 hours. Mary Berry's recipe for nine mokatines was set as the technical challenge.
For their technical challenge, the bakers were required to prepare, in 1 + 1 ⁄ 2 hours, six floating islands using Mary Berry's recipe. For the show-stopper, the bakers were set the task of making twenty-four petit fours , twelve biscuit based, twelve sponge based, to be finished in three hours.
Dame Mary Rosa Alleyne Hunnings [3] DBE (née Berry; born 24 March 1935) is an English food writer, chef, baker and television presenter.After being encouraged in domestic science classes at school, she studied catering at college.
Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.
The signature challenge asked the bakers to produce a hearty family pie using either a rough puff or flaky pastry, in 2 + 1 ⁄ 2 hours. For the technical challenge, the bakers were asked to bake a batch of 6 miniature pork pies (using a hot water crust pastry) in 2 + 1 ⁄ 2 hours, using Paul Hollywood's recipe. It was a 2-day bake challenge ...
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The final four bakers began the week by baking 12 crème brûlées with the flavors of their choice in two hours. Next in the technical, bakers tested their skills in Mary Berry's French recipe œufs en neige, or "eggs in snow". The judges looked for six perfectly poached meringues and crèmes anglaise.