Patisserie

For the signature bake, the semi-finalists were given 2 hours to bake a layered mousse cake, with the judges seeking a light sponge and a rich mousse. In the technical challenge, the bakers were asked to bake 12 identical Iced Fingers to be filled with cream and jam, using Paul Hollywood's recipe. For the showstopper, the bakers were asked to produce a selection of three different pastries using the same laminated pastry dough — which must be crisp on the outside and soft on the inside — for all three.