Saisons de The Great British Baking Show (2017)

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Saison 3

15 épisodes

(15 h)

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S3 E1 • Cake

The contestants are required to make an upside-down cake for their signature bake. The bakers are given two hours to make a sponge topped with fruits of their choice. For the technical bake, Paul set the bakers the challenge of making four rum babas with cream in the middle and sliced fruits on top, to be completed in three hours. For the showstopper, the bakers were given the task of making a cake in five hours, and the cake should reveal a hidden design when cut.

Première diffusion : 30 juin 2016

S3 E2 • Bread

For the signature bake, the bakers are required to make twelve flatbreads; six with yeast, six without. They are given two and a half hours to complete the task. For the technical challenge, they have to make an eight-strand plaited loaf in two hours using a recipe from Paul. For the showstopper bake, the bakers are given four hours to make 24 bagels: 12 sweet, and 12 savory.

Première diffusion : 7 juillet 2016

S3 E3 • Tarts

The classic tarte tatin is set as the signature challenge. The tarte tatin can be sweet or savory, and has to be finished in two and half hours. Baking a treacle tart is set as the technical challenge by Mary, with the requirement that the pastry lattice on top be woven. The bakers are given two hours for the challenge. For the showstopper, the bakers are required to make a large designer fruit tart fit for a window display in less than three hours.

Première diffusion : 14 juillet 2016

S3 E4 • Desserts

The bakers are given three hours to make a torte cake (made without conventional wheat flour) as the signature bake. The torte should be more than 20 cm in diameter. Mary set crème caramel as the technical challenge, to be finished two and three-quarter hours. A four-layered meringue dessert is the showstopper challenge.

Première diffusion : 14 juillet 2016

S3 E5 • Pies

The signature bake is Wellington, which Paul specified should be at least 8 inches long and completely covered with pastry. The bakers are given three hours for the challenge. The technical challenge is to make a hand-raised pie in two and a quarter hours. This is to be made with hot water crust and molded using a dolly. The pie is left to set overnight and judged the next day. For the showstopper challenge, the bakers are required to bake a family-sized sweet American-style pie in three and a half hours.

Première diffusion : 21 juillet 2016

S3 E6 • Puddings

The bakers are challenged to make, in two hours, two different flavored sponge puddings with different accompaniments, six of each. Mary sets the Queen of Puddings as the technical challenge. For the showstopper, the bakers are required to make, in three and a half hours, one large strudel, either with sweet or savory fillings.

Première diffusion : 21 juillet 2016

S3 E7 • Sweet Dough

For the signature bake, the bakers are to bake 24 buns made from an enriched dough with yeast in three hours. The buns should be all of the same size and evenly baked. For the technical bake, the bakers are challenged to make ten jam doughnuts, using Paul's recipe, in two and a half hours. The jam doughnuts should be consistent in size, shape, jam distribution, and color. For the showstopper, the bakers each make a celebratory enriched-dough loaf. This challenge starts immediately after the technical bake, so that the dough can be proofed overnight if necessary.

Première diffusion : 28 juillet 2016

S3 E8 • Biscuits

The bakers are given two hours to make 48 crackers or crisp bread for their signature bake. They should be thin, evenly baked and crack when snapped in two. For the technical challenge, the bakers are asked to make six chocolate teacakes in two hours using Paul's recipe, a task made more difficult because the high temperature that day will not allow the chocolate to cool. For the showstopper bake, the bakers are challenged to make a gingerbread structure, which should not be a gingerbread house, in four hours.

Première diffusion : 28 juillet 2016

S3 E9 • Patisserie

For the first pâtisserie test, the bakers are required to make three type of petits fours, twelve of each. These should be small (each a single mouthful), exquisite and perfect. Mary sets the bakers to make a Fraisier cake for the technical challenge. Choux pastry gateau is set as the showstopper bake.

Première diffusion : 4 août 2016

S3 E10 • The Final

The finalists are set the task of making savory Pithivier in two and a half hours. Paul and Mary's technical challenge requires 25 Fondant Fancies. For the final showstopper, the finalists are required to make in four hours a chiffon cake based on the theme of their personal highlights of 2012. All the bakes are served at a special summer fête held on the ground of Harptree Court.

Première diffusion : 11 août 2016

S3 E11 • Masterclass Part 1