- For the signature, the bakers made a Cornish pasty. For the technical, the bakers were made six éclairs; three raspberry, and three salted caramel. For the showstopper, the bakers made a sweet tart hidden under a latticed pastry cage.
- Many of the bakers see this week, Pastry Week, when they will really show the judges their baking skills. It is also the week when they all know the cardinal rule is no soggy bottoms. For the signature, they will figuratively being heading to Cornwall as they are asked to make eight Cornish pasties. They are given free reign on shape, pastry type, and filling, the only stipulations being a minimum size for each, standardization between all eight, and the pastry needing to be crimped. Prue knows that the competitors will also have to show their cooking skills in making a flavorful filling that is not too dry and not too runny. For the technical, they are each again asked to make something familiar: six éclairs, three each of raspberry and salted caramel. Being as standard as this challenge is, Prue and Paul will be looking for how the éclairs are finished as they are meant to be high end. And for the showstopper, they each are to make a sweet tart displayed in a pastry cage. The cage may be the challenge as it must be sturdy enough to be structurally sound, yet thin enough to be able to see the tart through the structure, all the while look beautiful and taste good.—Huggo
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