Host: "The judges would like you to make twelve identical patisseries using Pate au Saverin, which is a yeasted enriched dough. Your savarin can be any shape or flavor you like, but once baked, should be soaked in a syrup of your choosing. This is the semi final, kids. So the judges are looking for high end, and they want an exquisite finish. You have 2 hours and 45 minutes. "

On your marks, get set, bake. We're in the semi final. This is pretty awesome. Stressed. I would very much doubt that many home bakers do patisserie. It's not something I've really done before. This, the hardest challenges. It's neat, it's exquisite, it's elegant. Some people may not know what a savarin is, but think rumbarbar. That base is a savarin. It's a yeasted and rich dough, baked and cooked in a mold. Emmy says savarin, and I go savarin. We're doing the old savarins this week, haven't we? Shove them in the oven. The old savarin. It's all about the proving. The softness of the sponge and beautiful, delicate flavors. That's what patisserie is all about. Almost the worst challenge is they're baking in a heat wave, which means that proving times will probably be shorter. So they ought to watch that. It's gonna be interesting to see who really steps up to the plate and creates something that deserves its place in a patisserie anywhere in the world.