It’s pastry week at ‘GBBO’ HQ and the pressure’s on as the quality of their suet, choux and puff will determine who makes the quarter final.

As the last man standing in an otherwise oestrogen-fuelled bake off tent, Glen needed to prove himself after the unravelling kannelbullen episode in week six’s sweet dough showstopper. He managed to scrape through the signature bake, despite taking a blowtorch to his suet pudding and burning a crater onto its surface, after disguising his pudding's charred exterior with tightly-spun sugar twirls and a healthy dose of Armagnac.

He was then forced to restart the technical challenge – making eight religieuse, translated as ‘nun’, or one profiterole resting on another – after chucking his eggs into his choux instead of delicately beating them one by one into the batter. Although his crème pâtissière was far too runny and spewed over his toppling nuns, he came in third, salvaged by his shining halos of chocolate ganache and only moderately sloppy piping work.

Criticised repeatedly for prioritising style over substance – with past creations including a ‘James and the Giant Peach’ latticed pie and a Victoria sandwich cake shaped like, err, a giant sandwich – Frances redoubled her efforts this week with her figgy roll-y poly suet pudding, receiving unanimous praise for its springy texture.

Inspired by French singer Édith Piaf and displayed on vinyl records, her framboise creams horns, sheet music mille-feuille and bass clef palmiers finally managed to marry flavour with invention and she was (deservedly) crowned this week’s star baker.

Alas, it all went pear-shaped for Glen. Taking the controversial decision to use the inverted puff method for his pastry, rolling his dough inside the butter instead of butter inside the dough, frankly his efforts were doomed from the start. The judges were unconvinced as they swept past his workstation, with Paul pronouncing his flavour combinations ‘simple’. Ouch.

After icing his first layer like he was plastering with a trowel, Glen’s massive mille-feuille became the elephant in the room. And the judging was even uglier. The hefty cinnamon flavour in one puff offering made Paul grimace and even when sliced his passion fruit mille-feuille had the elegance of a breeze block, making Glen the seventh baker to hang up his piping bag.

We don’t know about you, but Tuesday nights always get us thinking about the baked goodies we can whip on the weekend, which is why we've compiled week 7-inspired pastry recipes for your delectation. If you’re feeling nostalgic for an old-fashioned pud but can’t quite stomach spotted dick, we’ve got plenty of easy recipes to take you back to the school dining hall, like these chocolate and ginger melting puddings. For the expert baker, who knows their shortcrust from their choux, try these chocolate choux buns or our strawberry and raspberry profiteroles.

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