With only six bakers left in the tent the stakes are getting higher, and this week they face pastry. First, the bakers battle to bring the old fashioned suet pudding up to date with some mean roly-poly puddings. After a tough technical challenge to make 8 delicate choux buns filled with crème patissiere, the bakers reach the showstopper, and must make three different types of perfectly puffed pastries.
