Noel Fielding: "The judges would like you to make a batch of twelve perfectly baked custard creams.
Your custard creams should be made with a short, buttery biscuit and imprinted with that classic custard cream design. And they should be filled with a custard buttercream."
Paul Hollywood: "Custard creams? I think this is a great technical challenge, but do you think it's too simple?"
Prue Leith: "It's not that simple. It's actually easy to go wrong. I think the most common problem will be people not chilling their biscuit dough enough. It needs to go into the oven really cold. If it's a slightest bit warm, the butter will start to melt and you'll lose the definition and the shape. And the next most common problem will be not getting the buttercream (crème au beurre) properly chilled. It's all about chilling and timing."
Paul Hollywood: (tastes) "It holds together beautifully. Beautiful custard flavor, but there's a lovely snap to it as well on the mouth."
How the Contestants Performed
