Host: "Okay, for your semi final signature, the judges would like you to bake two batches of six elegantly decorated cream horns."
"Your horns should consist of a laminated pastry cone, finished, filled with a delectable creamy filling. Each batch should have at least two complementary fillings. You have two hours and 45 minutes to give us the horn.
Prue Leith: "It's the semi final. And it's patisserie week. We're looking for finesse, delicacy, great flavors, and the signature challenge is cream horns. This is a really difficult challenge. We want to see perfect, rough puff pastry."
Paul Holluywood: "One of the problems with the heat is keeping that butter cold. If they don't, it will infuse into the dough and you'll end up pouring butter all over the baking tray, and none will go in the pastry itself. And it's the steam from the melting butter that creates these beautiful layers."
