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'Tonight on Bake Off Creme De La Creme...' | 0:00:02 | 0:00:04 | |
THEY SPEAK FRENCH Come on! | 0:00:04 | 0:00:06 | |
'..the French are coming...' | 0:00:06 | 0:00:07 | |
Allez, monsieur. Allez, allez, allez. | 0:00:07 | 0:00:09 | |
'..to take on a team from one of London's finest hotels...' | 0:00:09 | 0:00:12 | |
You've got to make sure all the lines go the same way. | 0:00:12 | 0:00:14 | |
Yeah, oui, oui. Excellent. | 0:00:14 | 0:00:16 | |
'..and a teacher...' Oh... | 0:00:16 | 0:00:18 | |
'..with two of his former pupils.' | 0:00:18 | 0:00:19 | |
There you go, there's some more here. | 0:00:19 | 0:00:21 | |
'There's over 300 miniatures to perfect.' | 0:00:21 | 0:00:23 | |
Just one more, this one. Last one. BLEEP. | 0:00:23 | 0:00:26 | |
Can we glaze that one again? | 0:00:26 | 0:00:27 | |
'Three showpiece sticky toffee puddings | 0:00:27 | 0:00:29 | |
'that have to be seen to be believed.' | 0:00:29 | 0:00:31 | |
We're only building the Lake District, aren't we? | 0:00:31 | 0:00:33 | |
'But who can convince the judges...' | 0:00:33 | 0:00:35 | |
PASTRY CRUNCHES Oh, the noise. | 0:00:35 | 0:00:37 | |
'..that they deserve a place in the semifinals?' | 0:00:37 | 0:00:40 | |
Chef, what happened? | 0:00:40 | 0:00:41 | |
'In another intense and spectacular Bake Off...' | 0:00:43 | 0:00:45 | |
Beautiful! | 0:00:45 | 0:00:47 | |
'..who will be...' | 0:00:47 | 0:00:48 | |
Go down a bit, Helen, please. | 0:00:48 | 0:00:49 | |
'..the creme de la creme?' | 0:00:49 | 0:00:50 | |
What's that burning? | 0:00:52 | 0:00:53 | |
Welcome, chefs, to the old library here in Welbeck Abbey | 0:01:23 | 0:01:27 | |
or as we like to call it, the temple of pastry. | 0:01:27 | 0:01:31 | |
Let's bring in the judges. | 0:01:31 | 0:01:34 | |
'Cherish, Claire and Benoit have set two immense challenges, | 0:01:34 | 0:01:38 | |
'after which just one of these three teams will be guaranteed | 0:01:38 | 0:01:41 | |
'a place in the semifinal.' | 0:01:41 | 0:01:43 | |
Chefs, we are starting today with the miniatures. | 0:01:44 | 0:01:48 | |
Now, this is to test your precision when producing high-volume, | 0:01:48 | 0:01:52 | |
small, fine pastries. | 0:01:52 | 0:01:54 | |
Three different types, 36 of each, | 0:01:54 | 0:01:58 | |
108 in total. | 0:01:58 | 0:02:00 | |
And each individual pastry across every batch must be identical. | 0:02:00 | 0:02:06 | |
You have three hours. Best of luck. | 0:02:06 | 0:02:09 | |
Your time starts now. | 0:02:09 | 0:02:12 | |
'In the first challenge, the teams will have to make | 0:02:13 | 0:02:16 | |
'batches of handcrafted, geometric and layered miniatures. | 0:02:16 | 0:02:20 | |
'This morning's layered miniature is the Saint Marc.' | 0:02:20 | 0:02:23 | |
A Saint Marc slice has a layer of chocolate | 0:02:23 | 0:02:25 | |
and vanilla cream or mousse, | 0:02:25 | 0:02:27 | |
sandwiched with joconde sponge | 0:02:27 | 0:02:29 | |
and usually soaked with liqueur | 0:02:29 | 0:02:31 | |
and finished with a caramel top. | 0:02:31 | 0:02:33 | |
The right proportion of the cream, the mousse | 0:02:33 | 0:02:36 | |
in the sponge is crucial. | 0:02:36 | 0:02:38 | |
You need to build it in such a way that they balance with each other. | 0:02:38 | 0:02:42 | |
Time management is so important in making a Saint Marc. | 0:02:42 | 0:02:45 | |
First, you have to bake your sponge, | 0:02:45 | 0:02:47 | |
then you have to make your chocolate mousse, you set it | 0:02:47 | 0:02:49 | |
and then you follow up by the cream and, lastly, sponge. | 0:02:49 | 0:02:54 | |
So time management, time management, time management. | 0:02:54 | 0:02:58 | |
'In the first kitchen, managing to find enough time to practise | 0:02:58 | 0:03:01 | |
'creating a perfect Saint Marc has been a bit of an issue.' | 0:03:01 | 0:03:05 | |
How are we doing, Team Sajeela? Are we all right? | 0:03:05 | 0:03:07 | |
How are we doing, Sam? Yeah, not too bad. | 0:03:07 | 0:03:09 | |
All under control? Oh, yes. | 0:03:09 | 0:03:11 | |
Is this actually a day off work for you? | 0:03:11 | 0:03:13 | |
I think it's Sajeela's holiday so... | 0:03:13 | 0:03:15 | |
This is your holiday? Holiday, yeah. | 0:03:15 | 0:03:17 | |
You've taken holiday to compete in this competition. Yes. | 0:03:17 | 0:03:20 | |
This isn't my idea of a holiday. Yeah. | 0:03:20 | 0:03:23 | |
Originally from Sri Lanka, Sajeela is now a premier pastry chef | 0:03:23 | 0:03:27 | |
at one of the most exclusive hotels in the world - | 0:03:27 | 0:03:29 | |
The Hilton on London's Park Lane. | 0:03:29 | 0:03:32 | |
From his award-winning kitchen, he's enlisted 28-year-old James | 0:03:32 | 0:03:36 | |
and 22-year-old Sam. | 0:03:36 | 0:03:38 | |
We are like a family so we joke, we have a good time | 0:03:38 | 0:03:42 | |
and the same time, we create amazing pastries. | 0:03:42 | 0:03:45 | |
Just the buzz you get from just being in the kitchen | 0:03:45 | 0:03:48 | |
when you're on a busy service, getting through it | 0:03:48 | 0:03:50 | |
with absolutely no issues, it's just a brilliant feeling. | 0:03:50 | 0:03:53 | |
Sajeela and the Park Lane boys are the most prolific team | 0:03:53 | 0:03:56 | |
on this year's Creme De La Creme. | 0:03:56 | 0:03:58 | |
Their kitchen regularly turns out over 2,500 desserts a day. | 0:03:58 | 0:04:03 | |
What we do here is in massive volumes so 36 pieces each, | 0:04:03 | 0:04:06 | |
really confident, yeah. Yeah, I mean... Are we? | 0:04:06 | 0:04:10 | |
We're very confident. Yeah! OK! | 0:04:10 | 0:04:12 | |
For their 36 Saint Marcs, | 0:04:12 | 0:04:14 | |
they're making a traditional light almond joconde sponge, | 0:04:14 | 0:04:17 | |
a fresh vanilla cream | 0:04:17 | 0:04:19 | |
but with their experience of high-volume production, | 0:04:19 | 0:04:22 | |
they've scheduled the time to take a risk | 0:04:22 | 0:04:23 | |
with their chocolate mousse layer. | 0:04:23 | 0:04:25 | |
We're doing an actual classic chocolate mousse. | 0:04:25 | 0:04:27 | |
So we're not actually adding any cream at all into this mousse. | 0:04:27 | 0:04:30 | |
We're just going to have it with a whipped egg white instead. | 0:04:30 | 0:04:33 | |
It gives just a different texture, | 0:04:33 | 0:04:34 | |
it's a lot smoother when it's set, basically, with the cream. | 0:04:34 | 0:04:37 | |
Oh, my God. Yeah. So, OK. | 0:04:37 | 0:04:40 | |
Time plan. So this is the time plan? | 0:04:40 | 0:04:42 | |
Yes. Look at that. | 0:04:42 | 0:04:44 | |
So this is all time management, this is structure, | 0:04:44 | 0:04:47 | |
this is how organised and controlled Sajeela's team are. | 0:04:47 | 0:04:51 | |
In the next kitchen... | 0:04:52 | 0:04:54 | |
A little bit nervous, as you'd think, but, yeah, yeah, pretty good. | 0:04:54 | 0:04:59 | |
Captain Mark had to sweet talk his team members into joining him. | 0:04:59 | 0:05:02 | |
INTERVIEWER: Is it going to be a different dynamic | 0:05:02 | 0:05:05 | |
to what you're used to because you're former pupils of Mark's? | 0:05:05 | 0:05:07 | |
THEY LAUGH | 0:05:07 | 0:05:10 | |
Helen and Samantha attended Squires Cookery School in Surrey, | 0:05:10 | 0:05:14 | |
where Mark is a teacher. | 0:05:14 | 0:05:15 | |
They don't think they're good enough and that's the first thing | 0:05:15 | 0:05:18 | |
they said to me on the phone is, | 0:05:18 | 0:05:19 | |
"Do you think we're good enough to do it?" | 0:05:19 | 0:05:21 | |
It's like, "Of course you are." | 0:05:21 | 0:05:22 | |
I haven't originally come from a pastry background, | 0:05:22 | 0:05:25 | |
I only changed a couple of years ago. | 0:05:25 | 0:05:27 | |
I was working in an office environment. | 0:05:27 | 0:05:29 | |
Helen has risen to pastry chef | 0:05:29 | 0:05:31 | |
at one of Glasgow's most prestigious restaurants in just two years | 0:05:31 | 0:05:35 | |
and Sam, after just four years' experience, | 0:05:35 | 0:05:37 | |
was crowned Junior Champion at the World Chocolate Masters. | 0:05:37 | 0:05:41 | |
One, two, three? We're in it to win it! | 0:05:42 | 0:05:45 | |
Oh, thanks, guys(!) | 0:05:45 | 0:05:46 | |
THEY LAUGH | 0:05:46 | 0:05:48 | |
Employing their chocolate skills, | 0:05:48 | 0:05:50 | |
they've decided to rework the Saint Marc, | 0:05:50 | 0:05:52 | |
adding an extra layer of joconde sponge made with chocolate, | 0:05:52 | 0:05:56 | |
a task Mark has assigned to Samantha. | 0:05:56 | 0:05:58 | |
I just need to get it as flat as possible | 0:05:58 | 0:06:00 | |
before I put it in the oven. | 0:06:00 | 0:06:01 | |
What kind of chocolate do you have in there? | 0:06:01 | 0:06:03 | |
I've used an 80% African chocolate | 0:06:03 | 0:06:05 | |
because when we did the research for the Saint Marc, | 0:06:05 | 0:06:07 | |
we actually found out that St Marc was from Africa. | 0:06:07 | 0:06:09 | |
So I've used an 80% African chocolate... | 0:06:09 | 0:06:11 | |
What do you mean he's from Africa? | 0:06:11 | 0:06:13 | |
Talk to me about the story of the Saint Marc then. | 0:06:13 | 0:06:15 | |
I don't really know too much detail about the story | 0:06:15 | 0:06:17 | |
but I know that originally Marc, St Marc was from Africa. | 0:06:17 | 0:06:20 | |
Ah, St Marc, the actual saint. Yeah, the guy. | 0:06:20 | 0:06:22 | |
The guy, not the cake. | 0:06:22 | 0:06:23 | |
But you'll see the guy in a little while as well | 0:06:23 | 0:06:25 | |
because I'm actually going to put him on my Saint Marcs. | 0:06:25 | 0:06:28 | |
Very good. You brought me back to my Christian kind of roots there, yeah? | 0:06:28 | 0:06:32 | |
Whilst Mark has left Samantha in charge of his team's Saint Marcs, | 0:06:34 | 0:06:39 | |
in the final kitchen, there's a different strategy. | 0:06:39 | 0:06:43 | |
We're kind of making a little bit of everything for each dessert. | 0:06:43 | 0:06:47 | |
Yeah, as a team. | 0:06:48 | 0:06:49 | |
Captain Sebastien leads Creme De La Creme's only all-French team. | 0:06:51 | 0:06:55 | |
So we've got Laure which is my cousin. | 0:06:55 | 0:06:59 | |
And this is Chris, the chef of the bakery. | 0:06:59 | 0:07:01 | |
We've been here for more than 20 years so... Yeah. | 0:07:01 | 0:07:05 | |
..are we French? | 0:07:05 | 0:07:06 | |
I think we're still very French in terms of the heritage. | 0:07:06 | 0:07:09 | |
Sebastien launched his own patisserie in central London | 0:07:09 | 0:07:12 | |
four years ago, inspired by the city's taste | 0:07:12 | 0:07:15 | |
for new twists on French classic pastries. | 0:07:15 | 0:07:18 | |
Yes, it's more open in France, it's very traditional all the time. | 0:07:18 | 0:07:22 | |
INTERVIEWER: Are you hesitant, do you think? | 0:07:22 | 0:07:24 | |
Yes, we are. Oh, yeah, yeah. Yeah. Quite a bit. | 0:07:24 | 0:07:26 | |
Come on! | 0:07:26 | 0:07:27 | |
For their team effort Saint Marc, | 0:07:27 | 0:07:30 | |
Christian is making their sponge layer. | 0:07:30 | 0:07:32 | |
It's a vanilla sponge which is a... | 0:07:32 | 0:07:34 | |
I mean, another word for it is joconde du genoise. | 0:07:34 | 0:07:37 | |
It's a mixture of almond and icing sugar | 0:07:37 | 0:07:38 | |
folded into a French meringue so this is also going to | 0:07:38 | 0:07:41 | |
make the sandwich of the Saint Marc so looking forward to that. | 0:07:41 | 0:07:44 | |
But that's the only traditional element of their Saint Marc. | 0:07:46 | 0:07:49 | |
Instead of a set vanilla mousse layer, | 0:07:49 | 0:07:51 | |
Laure will be making a Chantilly cream | 0:07:51 | 0:07:54 | |
and instead of chocolate mousse, | 0:07:54 | 0:07:56 | |
Christian will make a chocolate cream flavoured with rum. | 0:07:56 | 0:07:59 | |
So, what kind of base do you have for the cream? | 0:07:59 | 0:08:01 | |
Lovely chocolate, gooey, a smooth chocolate cream. | 0:08:01 | 0:08:03 | |
Yeah, but what's the base of it? | 0:08:03 | 0:08:05 | |
The gooeyness comes from the fact that it is... How do you mix it up? | 0:08:05 | 0:08:08 | |
Basically what I did, I actually mixed the 70% dark chocolate | 0:08:08 | 0:08:11 | |
and a 31% dark chocolate... Yeah, OK. ..just to balance the taste | 0:08:11 | 0:08:14 | |
because I didn't want to use the 70% chocolate all the way along, | 0:08:14 | 0:08:17 | |
otherwise it will be too strong chocolate... Yeah, yeah. | 0:08:17 | 0:08:19 | |
So I want to kind of balance the taste between the vanilla | 0:08:19 | 0:08:22 | |
and the chocolate that we're making so that's why... | 0:08:22 | 0:08:24 | |
So you make like a ganache? You...? Yeah, some kind of ganache. | 0:08:24 | 0:08:27 | |
And then after, you add some egg yolks? | 0:08:27 | 0:08:29 | |
Yeah, add egg yolk and the rum, fold it in, pour it in, | 0:08:29 | 0:08:31 | |
it sets very quickly... | 0:08:31 | 0:08:32 | |
So the yolks, you are cooking the yolks at any stage? No, no. | 0:08:32 | 0:08:35 | |
Raw? Yes, just raw. Yeah. | 0:08:35 | 0:08:36 | |
At this point here, we are at 25 minutes into cooking? | 0:08:44 | 0:08:47 | |
Yeah, maybe we shouldn't look at that, we might be behind. | 0:08:47 | 0:08:49 | |
James' says, "25 minutes in, clean," here, James, is it? | 0:08:49 | 0:08:53 | |
Well, you've got to add that in. There you go, spot-on. | 0:08:53 | 0:08:55 | |
Sajeela, 25 minutes in and you're on schedule, mate. Yes. | 0:08:55 | 0:08:59 | |
The second miniature the teams must find the time to make | 0:08:59 | 0:09:02 | |
is a crisp breakfast pastry invented 400 years ago | 0:09:02 | 0:09:07 | |
by the monks of Salerno, Italy. | 0:09:07 | 0:09:09 | |
The Sfogliatelle, also known as the lobster tail. | 0:09:09 | 0:09:12 | |
What I'm looking for is that beautiful lobster tail shape | 0:09:12 | 0:09:16 | |
with beautiful thin layers and a lot of crunch when you bite into it. | 0:09:16 | 0:09:20 | |
And the different flavours, of course. | 0:09:20 | 0:09:23 | |
The pastry chef will have to stretch it very thin | 0:09:23 | 0:09:26 | |
and it will require a lot of skill to actually roll it afterwards, | 0:09:26 | 0:09:29 | |
cut it and bake it correctly. | 0:09:29 | 0:09:31 | |
If any of those elements are missing, | 0:09:31 | 0:09:33 | |
then it's missing the point and the Sfogliatelle | 0:09:33 | 0:09:36 | |
will not be there any more, you know? | 0:09:36 | 0:09:38 | |
James is going to start doing the dough for the Sfogliatelle. | 0:09:38 | 0:09:42 | |
We've naturally found, well, with a lot of practice, | 0:09:42 | 0:09:44 | |
that the drier you have the dough, | 0:09:44 | 0:09:46 | |
it will not come together right in the bowl | 0:09:46 | 0:09:48 | |
unless you leave it in there for half an hour so if you bring it | 0:09:48 | 0:09:50 | |
together by hand and then you can get it to rest a lot quicker. | 0:09:50 | 0:09:53 | |
But considering a few weeks ago I didn't even know the name of it, | 0:09:53 | 0:09:55 | |
I wouldn't say I'm an expert. | 0:09:55 | 0:09:57 | |
The Park Lane boys will fill their Sfogliatelle | 0:09:57 | 0:09:59 | |
with ricotta infused with rum and mixed with orange zest and raisins. | 0:09:59 | 0:10:04 | |
We've got the dough on for the Sfogliatelle, | 0:10:04 | 0:10:06 | |
I've just got it resting there. The dough on for the what? | 0:10:06 | 0:10:08 | |
The dough for the "svoyatelly". | 0:10:08 | 0:10:10 | |
"Svoyatelly?" I think it's "svoyatelly", I don't know. | 0:10:10 | 0:10:12 | |
That's what I'm going with. "Svoyatelly, mate." | 0:10:12 | 0:10:15 | |
Chef Benoit, what's it called? Sfogliatelle. | 0:10:15 | 0:10:18 | |
Sfoglia-TEL-le! | 0:10:18 | 0:10:19 | |
Sfoglia-TEL-le! | 0:10:19 | 0:10:20 | |
See, this is the difference between being like a chef and a pastry chef. | 0:10:20 | 0:10:24 | |
It's not like making a pizza dough where you just pull it | 0:10:24 | 0:10:27 | |
and shape it, this has got to be wafer-thin, hasn't it? | 0:10:27 | 0:10:29 | |
Oh, yes. And stretchy. | 0:10:29 | 0:10:30 | |
I wouldn't have put it on my priorities of things to try | 0:10:30 | 0:10:33 | |
but now we're doing it, we're giving it a good go so... | 0:10:33 | 0:10:36 | |
'Over in the Cookery School...' | 0:10:36 | 0:10:38 | |
Oops. Sorry. | 0:10:38 | 0:10:39 | |
'..they're reinventing again.' | 0:10:39 | 0:10:41 | |
I've got to get it so thin on this | 0:10:41 | 0:10:42 | |
and then I'm going to stretch it on the table. | 0:10:42 | 0:10:45 | |
And try not crack it. | 0:10:45 | 0:10:46 | |
Their Sfogliatelle filling will be a classic ricotta, | 0:10:46 | 0:10:49 | |
semolina and orange zest | 0:10:49 | 0:10:51 | |
but their crisp pastry shell will be twice as hard to perfect. | 0:10:51 | 0:10:55 | |
Knock-knock, Mark, and Mark's team. Can I come in? Hi. Hi. | 0:10:55 | 0:10:58 | |
Don't worry, I'm not going to put an apron on. | 0:10:58 | 0:11:00 | |
I'm not going to help you. Oh, why not? | 0:11:00 | 0:11:03 | |
Well, because one, I don't know what... It's not a competition(!) | 0:11:03 | 0:11:06 | |
..on earth is that? What's going on here? | 0:11:06 | 0:11:08 | |
I'm doing a cinnamon and an orange flavoured | 0:11:08 | 0:11:10 | |
so there'll be alternate colours going down. | 0:11:10 | 0:11:13 | |
Wait, you're doing different flavour layers of pastry? Yeah. | 0:11:13 | 0:11:15 | |
OK. OK... | 0:11:15 | 0:11:17 | |
I think it's hard enough making one type, | 0:11:17 | 0:11:19 | |
let alone two different types of flavour | 0:11:19 | 0:11:21 | |
so there is a lot going on here. Yeah, there is, but I love the buzz, | 0:11:21 | 0:11:25 | |
you know, I love getting into it. | 0:11:25 | 0:11:26 | |
There is an amazing atmosphere in here. | 0:11:26 | 0:11:28 | |
It's the concentration, it's the trying to talk to you | 0:11:28 | 0:11:31 | |
and do this at the same time. Yeah, yeah, yeah. | 0:11:31 | 0:11:34 | |
So I keep throwing spanners in the works by asking you questions... | 0:11:34 | 0:11:37 | |
That's all right, you carry on. | 0:11:37 | 0:11:38 | |
What time are we supposed to finish this Sfogliatelle by? | 0:11:38 | 0:11:41 | |
You've got 15 minutes, it should be done. Let's go, then. | 0:11:41 | 0:11:43 | |
'The Park Lane boys and the Cookery School are relying on a pasta maker | 0:11:44 | 0:11:48 | |
'to roll their pastry dough thin enough | 0:11:48 | 0:11:51 | |
'to produce the Sfogliatelle's signature crunch.' | 0:11:51 | 0:11:54 | |
You need to go as thin as possible. | 0:11:54 | 0:11:56 | |
I mean, that's going to be stretched out by hand again | 0:11:56 | 0:11:58 | |
so it's got to be, like, nearly see-through. | 0:11:58 | 0:12:00 | |
'But over in France...' | 0:12:00 | 0:12:02 | |
Are you ready? No, no, no. | 0:12:02 | 0:12:03 | |
'..a team approach means they can do things a little differently.' | 0:12:03 | 0:12:06 | |
THEY SPEAK IN FRENCH | 0:12:06 | 0:12:11 | |
Come on! | 0:12:15 | 0:12:16 | |
Yeah, baby. | 0:12:16 | 0:12:17 | |
It's a little bit tricky to work with. | 0:12:19 | 0:12:21 | |
I saw on Sebastien's table the technique I've seen in the Italians. | 0:12:22 | 0:12:28 | |
Yes. They stretch that pastry over the table to kind of really get | 0:12:28 | 0:12:32 | |
the thinness to be not transparent, not translucent, but not far. | 0:12:32 | 0:12:36 | |
Everything they are doing here is on the money so far | 0:12:36 | 0:12:39 | |
and the Sfogliatelle, I can't wait to taste it. | 0:12:39 | 0:12:42 | |
It's supposed to be very thin like... | 0:12:42 | 0:12:45 | |
like a paper, you know? | 0:12:45 | 0:12:46 | |
Sebastien's team's paper-thin, hand-pulled Sfogliatelle | 0:12:46 | 0:12:50 | |
will be filled with ricotta and semolina, | 0:12:50 | 0:12:53 | |
flavoured with lemon, cinnamon | 0:12:53 | 0:12:55 | |
and candied orange peel. | 0:12:55 | 0:12:56 | |
Once stretched, the pastry should be brushed with melted lard and rolled. | 0:12:57 | 0:13:02 | |
The idea is, we're going to roll it into this one as well | 0:13:07 | 0:13:10 | |
for a bit of a thicker roll and then we're going to just let it rest | 0:13:10 | 0:13:12 | |
in the fridge just to let the lard set to make it quite firm. | 0:13:12 | 0:13:15 | |
How are we doing, Chef? MARK: All right, I think. | 0:13:15 | 0:13:17 | |
All right? I think it's the best one I've made so far. | 0:13:17 | 0:13:20 | |
This is, this is the best one you've made? | 0:13:20 | 0:13:22 | |
Well, at the moment, until I burn them probably, we'll see. | 0:13:22 | 0:13:24 | |
TOM LAUGHS | 0:13:24 | 0:13:26 | |
OK, pastry chefs, you're halfway through. | 0:13:26 | 0:13:29 | |
You have one and a half hours remaining. | 0:13:29 | 0:13:32 | |
'In the final 90 minutes, the teams' to-do list should be daunting.' | 0:13:32 | 0:13:36 | |
Please don't start singing Peter Andre in front of me. | 0:13:40 | 0:13:43 | |
Hey, Sam, you don't sing, Sam? Hm? Sam, where's your song? | 0:13:43 | 0:13:47 | |
Oh, mate, I ain't got time to sing. | 0:13:47 | 0:13:50 | |
'The priority is layering their Saint Marcs.' | 0:13:50 | 0:13:52 | |
The layers are building up so we clearly have three | 0:13:57 | 0:14:00 | |
so it'll be interesting to see how deep it gets. | 0:14:00 | 0:14:03 | |
'The teams need enough time for the layers to chill completely | 0:14:03 | 0:14:06 | |
'before they can be carved into slices.' | 0:14:06 | 0:14:09 | |
Do you know what I'm looking for now? Hold on... | 0:14:09 | 0:14:12 | |
LAUGHTER | 0:14:12 | 0:14:14 | |
I'm looking for your time sheet. So where are we? We are... | 0:14:14 | 0:14:17 | |
We're about halfway through. Yeah. | 0:14:17 | 0:14:20 | |
"Clean chocolate rings." Yes. Where's the chocolate rings? | 0:14:20 | 0:14:24 | |
Chocolate rings, I need to cut now, | 0:14:24 | 0:14:25 | |
I'm doing the chocolate rings with the tempered chocolate. | 0:14:25 | 0:14:28 | |
OK, so are we a little bit behind schedule? | 0:14:28 | 0:14:30 | |
A little bit behind, yeah. OK. | 0:14:30 | 0:14:31 | |
'Sajeela and his boys need to make up some time if they're going to | 0:14:31 | 0:14:34 | |
'complete their third miniature, | 0:14:34 | 0:14:36 | |
'a dome-shaped Petit Gateau.' | 0:14:36 | 0:14:39 | |
We're looking for 36 identical domes with a shiny glaze. | 0:14:39 | 0:14:42 | |
When we cut them open, we want to see different layers | 0:14:42 | 0:14:45 | |
and different textures. | 0:14:45 | 0:14:47 | |
The skill set here is about the formation of the dome | 0:14:47 | 0:14:50 | |
and the layers and the textures inside. | 0:14:50 | 0:14:52 | |
All the different layers are going to take different times to set | 0:14:52 | 0:14:55 | |
and then if it's not set, the glaze isn't going to go right. | 0:14:55 | 0:14:58 | |
I'm making the apple mousse for the dome. | 0:15:00 | 0:15:02 | |
What did you have in your mousse? | 0:15:02 | 0:15:04 | |
It's got gelatine, green apple, caster sugar, | 0:15:04 | 0:15:07 | |
egg yolk, whole eggs and butter. | 0:15:07 | 0:15:09 | |
You... It's more like a cream, thick cream. Yeah. | 0:15:09 | 0:15:13 | |
Sebastien's mousse made with Granny Smiths | 0:15:14 | 0:15:17 | |
will sit on the sable biscuit base, | 0:15:17 | 0:15:19 | |
have an apple tatin insert and will be decorated | 0:15:19 | 0:15:23 | |
with a coloured white chocolate glasage and chocolate stalk. | 0:15:23 | 0:15:26 | |
They're going to use apple as the core of the dome | 0:15:26 | 0:15:29 | |
which is kind of working with the shape, actually. | 0:15:29 | 0:15:31 | |
I suspect, but I don't know for sure, | 0:15:31 | 0:15:34 | |
that we're going to look at an apple eventually | 0:15:34 | 0:15:36 | |
towards the finished produce and the shape will help that. | 0:15:36 | 0:15:39 | |
'The judges will expect to see multiple layers | 0:15:40 | 0:15:43 | |
'and textures inside the Petit Gateau. | 0:15:43 | 0:15:46 | |
'Inserts need to be made and set | 0:15:46 | 0:15:48 | |
'so that they can be placed inside the mousse.' | 0:15:48 | 0:15:51 | |
It's four layers altogether now. | 0:15:51 | 0:15:53 | |
Mousse, cremeux... Cremeux. ..fudge and a Florentine. | 0:15:53 | 0:15:55 | |
And a Florentine, you're going to cut individually and put it on? | 0:15:55 | 0:15:58 | |
Round here, on the base. Nice. | 0:15:58 | 0:16:00 | |
Sajeela's chocolate ganache will sit inside a dome of blood orange mousse | 0:16:00 | 0:16:05 | |
that'll be glazed and decorated with tempered chocolate rings. | 0:16:05 | 0:16:10 | |
'But whilst Sajeela adds a single insert into his domes... | 0:16:10 | 0:16:14 | |
'..over in the Cookery School...' | 0:16:15 | 0:16:17 | |
Sorry, I forgot we're BLEEP the fridge. That's all right. | 0:16:17 | 0:16:20 | |
'..they've learnt how to insert too.' | 0:16:20 | 0:16:22 | |
What are you up to? What are you making? | 0:16:22 | 0:16:23 | |
Oh, I've got loads of things going just now. | 0:16:23 | 0:16:25 | |
I've had a little look through that recipe... Uh-huh. | 0:16:25 | 0:16:28 | |
..and I've got to be honest, there looks like | 0:16:28 | 0:16:30 | |
there's a huge amount going on there. | 0:16:30 | 0:16:31 | |
Yeah, it's all under control. | 0:16:31 | 0:16:33 | |
'As well as a double-layered raspberry coulis and cream insert, | 0:16:33 | 0:16:37 | |
'there's vanilla mousse, pistachio dacquoise, | 0:16:37 | 0:16:39 | |
'fresh raspberries, crystallised pistachios | 0:16:39 | 0:16:42 | |
'and a coloured white chocolate glaze, | 0:16:42 | 0:16:44 | |
'containing a secret weapon.' | 0:16:44 | 0:16:46 | |
Oh, what's that, Helen? | 0:16:46 | 0:16:48 | |
It's some metallic sparkle for the glaze. | 0:16:48 | 0:16:51 | |
Metallic sparkle so like to give a little silver sheen, is it? | 0:16:51 | 0:16:54 | |
To give a shine in the glaze, yes. | 0:16:54 | 0:16:55 | |
Everyone likes a little bit of bling. | 0:16:55 | 0:16:57 | |
The bling, we love the bling. | 0:16:57 | 0:16:59 | |
'45 minutes remaining to complete 108 miniatures.' | 0:17:03 | 0:17:08 | |
You just need to score... | 0:17:08 | 0:17:11 | |
'Having rested, the Sfogliatelle dough needs to be cut and shaped.' | 0:17:12 | 0:17:17 | |
Quick, eh? | 0:17:17 | 0:17:18 | |
You've rolled them up, loads and loads of layers. Yeah. | 0:17:18 | 0:17:21 | |
Then you're slicing and then you're gently... | 0:17:21 | 0:17:23 | |
From the centre, with my thumbs, just gently teasing it out | 0:17:23 | 0:17:26 | |
so we get the layers. | 0:17:26 | 0:17:28 | |
So we're getting a cone that's been pushed out. | 0:17:28 | 0:17:30 | |
And then are you going to put the filling inside | 0:17:30 | 0:17:32 | |
and then bake them like that? That's it, yeah. | 0:17:32 | 0:17:35 | |
That guy is doing layers, different colours. | 0:17:35 | 0:17:37 | |
He's doing different colours. | 0:17:39 | 0:17:41 | |
You have to fill them until they're almost full. | 0:17:45 | 0:17:48 | |
If you don't fill them enough, when they cook, they look extremely flat. | 0:17:48 | 0:17:51 | |
So you need to really fill them to give them the nice curve on the top | 0:17:51 | 0:17:54 | |
to get the shape that you're looking for. | 0:17:54 | 0:17:56 | |
I hope they're going to be all the same size. It's not easy. | 0:17:56 | 0:17:59 | |
We're nearly there, I'm worried about this mousse | 0:17:59 | 0:18:01 | |
and this glass sugar. Yes, my chocolate hasn't set yet. | 0:18:01 | 0:18:04 | |
So, got about half an hour, 40 minutes to get it done. | 0:18:04 | 0:18:08 | |
Is this for baking straightaway or leave it for a rest a bit or...? | 0:18:08 | 0:18:11 | |
No, straight in, straight in. | 0:18:11 | 0:18:13 | |
OK, pastry chefs, 30 minutes remaining. | 0:18:22 | 0:18:25 | |
Can you check how the ones in the freezer are? | 0:18:42 | 0:18:45 | |
Here you go, there's some more here. | 0:18:50 | 0:18:52 | |
We need to get these ones glazed now. | 0:18:54 | 0:18:55 | |
Have you got enough? I don't know. | 0:18:55 | 0:18:57 | |
I made 40 because...in case when you're working with it, | 0:19:02 | 0:19:05 | |
it can get damaged, you know, so you need to have a backup plan. | 0:19:05 | 0:19:08 | |
'But Sajeela and the boys might need more than one backup plan.' | 0:19:10 | 0:19:14 | |
SAJEELA SIGHS | 0:19:14 | 0:19:16 | |
BLEEP soft as BLEEP. | 0:19:29 | 0:19:30 | |
'Despite all their careful timings...' | 0:19:35 | 0:19:38 | |
You can't even cut that. | 0:19:38 | 0:19:39 | |
'..the mousse layers on their Saint Marc haven't set.' | 0:19:39 | 0:19:42 | |
What's happened? Both of the mousses are just starting to really | 0:19:49 | 0:19:53 | |
lose the structure on the... | 0:19:53 | 0:19:55 | |
Your Saint Marc, not quite set. | 0:19:55 | 0:19:58 | |
Are the judges going to be able to notice it? | 0:19:58 | 0:20:01 | |
Can you notice it? | 0:20:01 | 0:20:03 | |
Yeah. | 0:20:03 | 0:20:04 | |
I'll let you get on because I know you need to get this chilled. | 0:20:04 | 0:20:07 | |
Cheers. Good luck, James. | 0:20:07 | 0:20:09 | |
I'll leave your time schedule here. | 0:20:09 | 0:20:13 | |
OK. I'll tell you how long we have, four minutes. | 0:20:13 | 0:20:17 | |
OK, pastry chefs, that is ten minutes remaining. | 0:20:17 | 0:20:21 | |
You have ten minutes. | 0:20:21 | 0:20:22 | |
Oh... | 0:20:22 | 0:20:25 | |
No, they've opened up a little bit. | 0:20:25 | 0:20:27 | |
Make sure all the lines go the same way. | 0:20:27 | 0:20:29 | |
Yeah, yeah. Oui, oui. Excellent. Saint Marcs already caramelised? | 0:20:29 | 0:20:32 | |
No, they're not even cut up, mate. OK, OK. | 0:20:32 | 0:20:34 | |
(One, two, three, four, five, six...) | 0:20:34 | 0:20:36 | |
Can I ask you to portion the Saint Marcs | 0:20:36 | 0:20:38 | |
cos you can do it a lot quicker? OK. | 0:20:38 | 0:20:41 | |
Oh, man, that's so soft. | 0:20:45 | 0:20:47 | |
OK, OK, it's coming. It's good, it's good, it's good. | 0:20:50 | 0:20:52 | |
'To give their chocolate cream as much time as possible to set...' | 0:20:54 | 0:20:58 | |
Please, please come up, please. | 0:20:58 | 0:21:02 | |
'..the all-French brigade have left slicing | 0:21:05 | 0:21:08 | |
'their Saint Marcs as late as possible.' | 0:21:08 | 0:21:10 | |
Are you going to be OK for time? I think so. Think so? | 0:21:15 | 0:21:17 | |
Go for it, go for it. | 0:21:23 | 0:21:24 | |
BLEEP. It's melting, mate. | 0:21:24 | 0:21:26 | |
BLEEP. Can we glaze that one again? | 0:21:29 | 0:21:31 | |
I'm ready to go, Helen, when you're ready. | 0:21:31 | 0:21:33 | |
We need ten more. Ten more? Ten more. | 0:21:33 | 0:21:35 | |
How many are you cutting in one round? 11. | 0:21:37 | 0:21:39 | |
That's not enough. Come on, let's go. We can do it, we can do it. | 0:21:39 | 0:21:42 | |
Take them up, Helen, because they're yours. | 0:21:43 | 0:21:46 | |
Yeah, coming through. | 0:21:46 | 0:21:47 | |
Bring up what you've got, bring up what you've got. | 0:21:47 | 0:21:49 | |
Just one more, this one, last one. That's it, last one on and let's go. | 0:21:49 | 0:21:53 | |
Allez, monsieur. Allez, allez, allez. | 0:21:55 | 0:21:58 | |
Oh, no. That was a disaster. | 0:21:58 | 0:21:59 | |
OK, guys, that is it. Time is up. | 0:21:59 | 0:22:02 | |
GIRLS LAUGH | 0:22:04 | 0:22:06 | |
Yes, that was really hard. | 0:22:06 | 0:22:08 | |
What's that burning? | 0:22:08 | 0:22:09 | |
It's the sugar. | 0:22:11 | 0:22:12 | |
Oh... | 0:22:15 | 0:22:16 | |
Trust us to set a fire at the end. | 0:22:17 | 0:22:20 | |
Over 300 cakes and pastries made in just three hours. | 0:22:25 | 0:22:30 | |
But what will three of the best pastry chefs | 0:22:30 | 0:22:32 | |
in the world make of the miniatures? | 0:22:32 | 0:22:34 | |
Sajeela's team have served a traditional Saint Marc slice | 0:22:39 | 0:22:43 | |
with a cream-based chocolate mousse, vanilla cream and joconde sponge. | 0:22:43 | 0:22:48 | |
Chef, what happened? You did not hit the brief. | 0:22:51 | 0:22:54 | |
It's only 32 slice... Yeah. ..over here. I know. | 0:22:54 | 0:22:58 | |
What a disappointment. | 0:22:58 | 0:22:59 | |
The precision is just not there. | 0:22:59 | 0:23:02 | |
When I look at this slice over here, | 0:23:02 | 0:23:04 | |
I can see 3.2 centimetres | 0:23:04 | 0:23:07 | |
and when we go to this slice, you've got about 2.5. | 0:23:07 | 0:23:11 | |
That is not acceptable. Yeah. Precision is so important. | 0:23:11 | 0:23:16 | |
What happened? It's not frozen enough to cut. | 0:23:16 | 0:23:19 | |
You can see the first ones where we've got a really nice, clean cut. | 0:23:19 | 0:23:22 | |
We're happy with that. | 0:23:22 | 0:23:23 | |
I mean, obviously we would've expected them all to be like that. | 0:23:23 | 0:23:26 | |
CHERISH: Mm. I love the sponge. | 0:23:28 | 0:23:30 | |
It's so moist, you can taste the Amaretto that comes in just nicely. | 0:23:30 | 0:23:34 | |
Your chocolate mousse is softer than your vanilla mousse on top. | 0:23:34 | 0:23:38 | |
You've not quite got the right amount of gelatine | 0:23:38 | 0:23:40 | |
or the right amount of chocolate. | 0:23:40 | 0:23:42 | |
For me, one little criticism on the Saint Marc, | 0:23:42 | 0:23:45 | |
it's meant to be very well caramelised at the top | 0:23:45 | 0:23:48 | |
and it's not. | 0:23:48 | 0:23:49 | |
Sajeela's team's Sfogliatelle is filled with ricotta, | 0:23:51 | 0:23:54 | |
orange zest, rum and raisins. | 0:23:54 | 0:23:58 | |
This is the one I was really looking forward to taste. | 0:23:58 | 0:24:01 | |
The regularity and the shape and the baking, it looks pretty good. | 0:24:01 | 0:24:05 | |
PASTRY CRUNCHES | 0:24:05 | 0:24:07 | |
Oh, the noise! Oh, the noise! | 0:24:07 | 0:24:09 | |
PASTRY CRUNCHES Oh! Mm-hm. Mm! | 0:24:09 | 0:24:13 | |
Sounds good. I've got goose bumps now, yeah? Yes! | 0:24:13 | 0:24:16 | |
They are plummy, they are crispy, the inside is yummy. Yep. | 0:24:16 | 0:24:22 | |
It's full of raisins and rum, | 0:24:22 | 0:24:24 | |
it's different than what you would get in Napoli but it works. | 0:24:24 | 0:24:27 | |
Yeah, really, really good. | 0:24:27 | 0:24:30 | |
The Park Lane boys' dome has a Florentine base, | 0:24:30 | 0:24:33 | |
a chocolate fudge sponge, orange mousse | 0:24:33 | 0:24:36 | |
and a chocolate cremeux. | 0:24:36 | 0:24:38 | |
Your chocolate's a little bit thick for your decor, | 0:24:38 | 0:24:41 | |
it could be a little bit finer. | 0:24:41 | 0:24:42 | |
Wow, guys. | 0:24:45 | 0:24:46 | |
I wasn't disappointed. SAJEELA: Oh, thanks so much. | 0:24:46 | 0:24:49 | |
Impressive, look at that! Beautiful layering. | 0:24:49 | 0:24:52 | |
And do you know, | 0:24:52 | 0:24:53 | |
I heard that crunch as I got through to the bottom. | 0:24:53 | 0:24:55 | |
Great layering techniques. | 0:24:55 | 0:24:57 | |
Yeah, really, really good. I like it. Thank you. | 0:24:57 | 0:25:00 | |
The Cookery School's Saint Marc has two layers of chocolate joconde | 0:25:10 | 0:25:14 | |
with a creme Chantilly mousse, dark chocolate mousse | 0:25:14 | 0:25:18 | |
and topped with a vanilla cream sponge. | 0:25:18 | 0:25:20 | |
It looks good, I have to say. | 0:25:21 | 0:25:23 | |
Normally the Saint Marc has two even layers. | 0:25:23 | 0:25:26 | |
Here, there may be more chocolate than vanilla, | 0:25:26 | 0:25:28 | |
will that affect the taste of the dessert? | 0:25:28 | 0:25:30 | |
I'm worried about it a little bit. | 0:25:30 | 0:25:32 | |
Too heavy for my liking. | 0:25:37 | 0:25:39 | |
I can't finish the whole slice... No? | 0:25:39 | 0:25:41 | |
..because it is just too dense for my liking. | 0:25:41 | 0:25:43 | |
This is a little bit of what I was expecting, too much chocolate. | 0:25:43 | 0:25:46 | |
The chocolate mousse felt very dry, very stiff. | 0:25:46 | 0:25:49 | |
It's not too much of an issue | 0:25:49 | 0:25:50 | |
if you've got the cream above which is a little bit lighter. | 0:25:50 | 0:25:53 | |
In this case, you've got a lot of claggy chocolate. | 0:25:53 | 0:25:55 | |
The flavour is on the money, though. | 0:25:55 | 0:25:57 | |
I've got the Amaretto, I've got the chocolate, | 0:25:57 | 0:25:59 | |
it's just I don't have any of that cream on the top, | 0:25:59 | 0:26:01 | |
it's just a bit short. | 0:26:01 | 0:26:03 | |
My question will be, do you really need to put | 0:26:03 | 0:26:05 | |
an extra chocolate joconde in the middle? | 0:26:05 | 0:26:08 | |
For Mark's team's second pastry, | 0:26:09 | 0:26:11 | |
they've made an orange and cinnamon double pastry layer Sfogliatelle | 0:26:11 | 0:26:16 | |
with an orange zest and ricotta filling. | 0:26:16 | 0:26:18 | |
I was so interested to see you doing two layers and everything, | 0:26:18 | 0:26:22 | |
put so much effort into it but looking at them now, Chef... Yeah. | 0:26:22 | 0:26:26 | |
Bit chewy? Bit chewy. | 0:26:32 | 0:26:33 | |
Really hard work to eat that. | 0:26:35 | 0:26:36 | |
Do you think that dough was a little on the thick side? Yeah. | 0:26:36 | 0:26:39 | |
They've opened up a little bit. | 0:26:39 | 0:26:41 | |
Those layers have got to be so super thin to make it crisp. Yeah. | 0:26:41 | 0:26:45 | |
One good thing, though, I loved your use of two oranges. | 0:26:45 | 0:26:48 | |
The flavour inside the filling is really good. | 0:26:48 | 0:26:50 | |
I get that little bit of bitterness from the candied fruit | 0:26:50 | 0:26:54 | |
and the sweeter orange tones from the zests. | 0:26:54 | 0:26:57 | |
Mark's team have served a raspberry and pistachio dome | 0:26:57 | 0:27:01 | |
with a vanilla and mascarpone mousse | 0:27:01 | 0:27:03 | |
and a raspberry jelly and cremeux filling. | 0:27:03 | 0:27:07 | |
Wow, Chef! What can I say? | 0:27:07 | 0:27:09 | |
The first look is, "Wow!" in terms of the colour. | 0:27:09 | 0:27:12 | |
MARK: Thank you. CHERISH: But when I look closer, | 0:27:12 | 0:27:14 | |
I am just a little bit disappointed that it's not well-glazed | 0:27:14 | 0:27:18 | |
and the way you put the nuts is not quite uniform as well. | 0:27:18 | 0:27:22 | |
And when I look at the chocolate pieces, | 0:27:22 | 0:27:24 | |
I would like a bit more finesse, you know? Very thin. | 0:27:24 | 0:27:28 | |
I like it to be more uniform. | 0:27:28 | 0:27:29 | |
Wow, love the slice, love the layering. | 0:27:30 | 0:27:34 | |
I like the components, you have got five components inside this, | 0:27:37 | 0:27:41 | |
fantastic! | 0:27:41 | 0:27:42 | |
Love it, love it, love it. | 0:27:42 | 0:27:44 | |
I like the pistachio, you eat and then you can feel it's so moist, | 0:27:44 | 0:27:48 | |
it's so nice, it's very crunchy and it all just melts in my mouth. | 0:27:48 | 0:27:53 | |
However, if you could just add a little bit of acid, | 0:27:53 | 0:27:56 | |
it would just balance it. | 0:27:56 | 0:27:58 | |
For me, the sugar level is too high. | 0:27:58 | 0:28:00 | |
That's why you need acidity. Otherwise, it looks good. Thanks. | 0:28:00 | 0:28:03 | |
Thank you. | 0:28:03 | 0:28:04 | |
LAUGHTER | 0:28:06 | 0:28:07 | |
Oh, God. | 0:28:17 | 0:28:19 | |
Sebastien's team's Saint Marc is filled with a chocolate cream | 0:28:20 | 0:28:24 | |
and instead of a set vanilla mousse layer, | 0:28:24 | 0:28:27 | |
they've piped whipped Chantilly cream. | 0:28:27 | 0:28:29 | |
You've obviously had some issues today. | 0:28:29 | 0:28:31 | |
I haven't got the right amount of Saint Marcs... Uh-huh. | 0:28:31 | 0:28:35 | |
..and they're not standing up. What happened? | 0:28:35 | 0:28:39 | |
We have an issue with the time, I think. | 0:28:39 | 0:28:41 | |
We had to rush at the last minute and try to make it anyway. | 0:28:41 | 0:28:45 | |
I love the chocolate. | 0:28:47 | 0:28:49 | |
It's got real strength to it, it's really powerful | 0:28:49 | 0:28:51 | |
but it's working with the cream as well. Mm-hm. | 0:28:51 | 0:28:54 | |
It's just blending, harmonising together. | 0:28:54 | 0:28:57 | |
The sponge is lovely and light, nicely imbibed, | 0:28:57 | 0:28:59 | |
it's a shame you didn't get the effect you'd like | 0:28:59 | 0:29:02 | |
but the flavours are very good. | 0:29:02 | 0:29:03 | |
CHERISH: It's a little bit sweet for my liking | 0:29:03 | 0:29:06 | |
and a last comment is that the sponge, for me, is a little bit dry. | 0:29:06 | 0:29:10 | |
SEBASTIEN: OK. | 0:29:10 | 0:29:11 | |
It is not a Saint Marc. OK. | 0:29:11 | 0:29:12 | |
So normally they are slightly lighter | 0:29:12 | 0:29:15 | |
so normally there is a whipped cream on both elements | 0:29:15 | 0:29:18 | |
or at least the chocolate base is a bit firmer. OK. | 0:29:18 | 0:29:20 | |
I think there might have been, it might have been | 0:29:20 | 0:29:22 | |
helping you if you would've chosen a different recipe for that. | 0:29:22 | 0:29:25 | |
Maybe, yeah. | 0:29:25 | 0:29:26 | |
Sebastien's team have filled their handcrafted Sfogliatelle | 0:29:28 | 0:29:32 | |
with lemon and ricotta. | 0:29:32 | 0:29:35 | |
In terms of the size, I'm actually a little bit disappointed. | 0:29:35 | 0:29:38 | |
In terms of those sizes, it's a bit big. | 0:29:38 | 0:29:41 | |
They are a little bit flat as well, if I may say. | 0:29:41 | 0:29:44 | |
In my mind, when I look at it the way you do, I thought that | 0:29:52 | 0:29:54 | |
this would be so crispy when I bite it down, | 0:29:54 | 0:29:57 | |
it just break in my mouth... No, but it did not. | 0:29:57 | 0:30:00 | |
It is not as crunchy as I imagined it to be | 0:30:00 | 0:30:04 | |
and also the filling, I think it's very doughy. | 0:30:04 | 0:30:06 | |
SEBASTIEN: OK. They do look a little pale. | 0:30:06 | 0:30:08 | |
If it had gone a little bit longer in the oven, | 0:30:08 | 0:30:10 | |
would've got a little bit extra crunch from it. | 0:30:10 | 0:30:12 | |
The technique, though, was really good. | 0:30:12 | 0:30:15 | |
Sebastien's team has served an apple mousse dome | 0:30:16 | 0:30:19 | |
with a layer of tarte tatin in the centre | 0:30:19 | 0:30:22 | |
and it's covered in a white chocolate glaze. | 0:30:22 | 0:30:25 | |
I was expecting the dome to perhaps look like the top of an apple. | 0:30:25 | 0:30:28 | |
Then I look at that, I'm not sure I'm seeing any apple whatsoever. | 0:30:28 | 0:30:31 | |
Mm. The glaze looks very dull. The glaze was too cold, yeah. | 0:30:31 | 0:30:35 | |
The edges are really rough. | 0:30:35 | 0:30:37 | |
I can't wait to actually try to look inside. | 0:30:37 | 0:30:39 | |
OK. So there's clearly chocolate. | 0:30:42 | 0:30:45 | |
Yeah. So you wanted it purposely to be firm. | 0:30:45 | 0:30:47 | |
Why, should it be lighter and nicer, yeah? | 0:30:47 | 0:30:50 | |
OK, let's see what's inside. | 0:30:51 | 0:30:52 | |
I'm lost a bit in translation here. OK. | 0:31:00 | 0:31:03 | |
Yeah, I know it's made of apple. Yep. | 0:31:03 | 0:31:05 | |
I've got in the tatin, the apple texture, | 0:31:05 | 0:31:08 | |
it's building up a lot of sugar in my mouth. OK. | 0:31:08 | 0:31:11 | |
I feel a lot of sweetness. I don't know what you guys think? | 0:31:11 | 0:31:14 | |
Well, we're in the UK, | 0:31:14 | 0:31:16 | |
we are some of the best producers of apples in the world. Yeah. | 0:31:16 | 0:31:21 | |
There are hundreds of varieties, all with different textures, | 0:31:21 | 0:31:25 | |
different flavours. Yeah, of course. | 0:31:25 | 0:31:27 | |
You know, it would have been nice just to see you use some of those. | 0:31:27 | 0:31:31 | |
OK. | 0:31:31 | 0:31:32 | |
TRANSLATION: | 0:31:37 | 0:31:38 | |
TRANSLATION: | 0:31:40 | 0:31:42 | |
'The final result of this heat will be based on points | 0:31:49 | 0:31:52 | |
'awarded by the judges. | 0:31:52 | 0:31:53 | |
'The team with the most after both tests | 0:31:53 | 0:31:56 | |
'are guaranteed a place in the semifinal.' | 0:31:56 | 0:31:59 | |
Each judge will mark each pastry a score out of ten. | 0:31:59 | 0:32:03 | |
So that is a possible 30 points available, | 0:32:03 | 0:32:06 | |
90 in total. | 0:32:06 | 0:32:08 | |
Now, we'll start the scoring with Sebastien's team. | 0:32:08 | 0:32:11 | |
For your Saint Marc... | 0:32:13 | 0:32:14 | |
7 points. | 0:32:14 | 0:32:16 | |
For your Sfogliatelle... | 0:32:16 | 0:32:18 | |
15 points. | 0:32:18 | 0:32:20 | |
For your domes... | 0:32:20 | 0:32:21 | |
12 points. | 0:32:21 | 0:32:23 | |
That gives you a grand total of 34. | 0:32:23 | 0:32:26 | |
'Thanks to a disastrous Saint Marc, | 0:32:26 | 0:32:28 | |
'it's a poor start for the French chefs.' | 0:32:28 | 0:32:31 | |
We'll move on to Mark's team. | 0:32:32 | 0:32:34 | |
For the Saint Marc... | 0:32:34 | 0:32:36 | |
15 points. | 0:32:36 | 0:32:38 | |
For the Sfogliatelle... | 0:32:38 | 0:32:41 | |
that's 12 points. | 0:32:41 | 0:32:43 | |
And for the Petit Gateau Domes... | 0:32:43 | 0:32:45 | |
19 points. | 0:32:45 | 0:32:47 | |
That gives your team a grand total | 0:32:47 | 0:32:50 | |
of 46 points. | 0:32:50 | 0:32:52 | |
'Mark's Cookery School takes the lead. | 0:32:52 | 0:32:55 | |
'But can the Park Lane boys catch them?' | 0:32:55 | 0:32:58 | |
For Sajeela's Saint Marc... | 0:32:58 | 0:33:01 | |
13 points. | 0:33:01 | 0:33:03 | |
Now, for the Sfogliatelle... | 0:33:03 | 0:33:05 | |
23 points. | 0:33:05 | 0:33:07 | |
'Sajeela now needs 11 more points to take the lead from Mark.' | 0:33:07 | 0:33:12 | |
Now, finally, for the Petit Gateau... | 0:33:12 | 0:33:16 | |
19 points. | 0:33:16 | 0:33:18 | |
That gives you a total score of 55 for your miniatures. | 0:33:18 | 0:33:22 | |
Sajeela, | 0:33:24 | 0:33:25 | |
your team is in the lead. | 0:33:25 | 0:33:26 | |
Mark, you're close behind and, | 0:33:26 | 0:33:29 | |
Sebastien, you've got it all to play for. | 0:33:29 | 0:33:31 | |
Why don't you dust yourself down, get on a break | 0:33:31 | 0:33:34 | |
and come back this afternoon with a fighting spirit? | 0:33:34 | 0:33:37 | |
Go on, guys. Well done, chefs. Well done, guys. Well done. | 0:33:37 | 0:33:41 | |
I couldn't believe we came out on top, to be honest. | 0:33:45 | 0:33:48 | |
With the last sort of 30 minutes, we were really struggling | 0:33:48 | 0:33:50 | |
with obviously being able to cut the Saint Marcs or anything. | 0:33:50 | 0:33:53 | |
Well done, guys. Job well done. | 0:33:53 | 0:33:54 | |
SEBASTIEN: 'I think we should catch up this afternoon.' | 0:33:54 | 0:33:57 | |
We've got it all to play for. Chris? Yeah, absolutely. | 0:33:57 | 0:33:59 | |
Feeling confident? Yeah, feeling confident. Good. Yeah. | 0:33:59 | 0:34:02 | |
MARK: 'It's only nine points so, you know, we could do it.' | 0:34:02 | 0:34:04 | |
We will do it. We can do it. We have to. We can do it. | 0:34:04 | 0:34:07 | |
Carry on fighting. | 0:34:07 | 0:34:09 | |
Game on now. | 0:34:09 | 0:34:11 | |
The scale of the final challenge is so huge | 0:34:11 | 0:34:14 | |
that the night before the heat began, | 0:34:14 | 0:34:16 | |
the teams were given a golden hour to prepare any elements | 0:34:16 | 0:34:19 | |
that needed chilling or setting. | 0:34:19 | 0:34:22 | |
Mark, have you got work for me? | 0:34:22 | 0:34:23 | |
Er, no. | 0:34:23 | 0:34:25 | |
There are so many points at stake... | 0:34:25 | 0:34:27 | |
THEY SPEAK IN FRENCH | 0:34:27 | 0:34:30 | |
..that a guaranteed place in the semifinals | 0:34:30 | 0:34:32 | |
is still within everyone's grasp. | 0:34:32 | 0:34:34 | |
Can you just have a look at my honeycomb? | 0:34:34 | 0:34:38 | |
How do you think this morning's gone? Sajeela's team? | 0:34:38 | 0:34:40 | |
They're in the lead but it wasn't all hunky-dory. | 0:34:40 | 0:34:43 | |
I think their Saint Marc was showing weaknesses there. | 0:34:43 | 0:34:46 | |
I'm not sure if they've got the skill really to back it up. | 0:34:46 | 0:34:49 | |
Second half will be very interesting. | 0:34:49 | 0:34:50 | |
What do we make of Mark's team? I like Mark's team | 0:34:50 | 0:34:53 | |
and I think we're going to see some really delicate, little touches. | 0:34:53 | 0:34:56 | |
He had difficulty with his Sfogliatelle this morning | 0:34:56 | 0:34:59 | |
so I'm not sure. | 0:34:59 | 0:35:01 | |
Sebastien and his team, they are behind | 0:35:01 | 0:35:02 | |
but there is such a huge amount of points available | 0:35:02 | 0:35:05 | |
this afternoon that they should be able to pull something back. | 0:35:05 | 0:35:07 | |
Well, I think they need a bit of more communication | 0:35:07 | 0:35:10 | |
and time management. | 0:35:10 | 0:35:11 | |
For me, I just noticed when it started going a little bit wrong, | 0:35:11 | 0:35:14 | |
they started resorting to talk to each other in French. | 0:35:14 | 0:35:16 | |
Is that a bad sign when you start talking French? | 0:35:16 | 0:35:18 | |
For British people, it may be. | 0:35:18 | 0:35:20 | |
THEY LAUGH | 0:35:20 | 0:35:22 | |
Welcome back, chefs. | 0:35:25 | 0:35:27 | |
It's now time for the showpiece. | 0:35:27 | 0:35:29 | |
You have to create a visually stunning showpiece dessert | 0:35:29 | 0:35:33 | |
that takes its inspiration from a popular British pudding. | 0:35:33 | 0:35:37 | |
This is all about reinvention, taking the ordinary | 0:35:37 | 0:35:40 | |
and making it the extraordinary. | 0:35:40 | 0:35:42 | |
Claire, what dessert have you taken as a starting point | 0:35:42 | 0:35:45 | |
for the chefs today? | 0:35:45 | 0:35:47 | |
Well, it's another one of my favourites. | 0:35:47 | 0:35:49 | |
Sticky toffee pudding. | 0:35:49 | 0:35:51 | |
Really interested to see how you turn this around. | 0:35:51 | 0:35:54 | |
The design, shape, presentation | 0:35:54 | 0:35:57 | |
and decoration of the dessert are your choice. | 0:35:57 | 0:36:00 | |
You will be asked to serve your dessert for 36 portions | 0:36:00 | 0:36:05 | |
on a base no bigger than 90 centimetres square | 0:36:05 | 0:36:09 | |
and for the height, the sky is the limit. | 0:36:09 | 0:36:12 | |
Chefs, your time starts now. | 0:36:12 | 0:36:15 | |
THEY SPEAK IN FRENCH | 0:36:15 | 0:36:19 | |
'Bringing the sticky toffee pudding into fine dining | 0:36:19 | 0:36:22 | |
'requires an eye for spectacular design...' | 0:36:22 | 0:36:25 | |
Behind you! | 0:36:25 | 0:36:26 | |
'..and an ability to balance the core flavours and textures | 0:36:26 | 0:36:29 | |
'with some unexpected additions.' | 0:36:29 | 0:36:32 | |
What makes a great sticky toffee pudding is dates, | 0:36:32 | 0:36:35 | |
brown sugar, molasses, as in treacle, | 0:36:35 | 0:36:38 | |
they can go to town on everything else | 0:36:38 | 0:36:40 | |
but I want the flavours | 0:36:40 | 0:36:42 | |
and at least a third has got to be sponge in there, | 0:36:42 | 0:36:46 | |
because that is the main element. | 0:36:46 | 0:36:47 | |
Not going to be hanging around here, are you? No. | 0:36:47 | 0:36:50 | |
'On Park Lane, responsibility for the sponge has fallen to James.' | 0:36:50 | 0:36:53 | |
The guys are obviously working on all the showpiece stuff | 0:36:53 | 0:36:56 | |
and I'm pretty much going to be making the actual dessert itself so, | 0:36:56 | 0:37:00 | |
yeah, a lot of things are on me here. | 0:37:00 | 0:37:02 | |
Sajeela and Sam will be making a giant toffee tower | 0:37:02 | 0:37:05 | |
from brandy snaps and sugar work. | 0:37:05 | 0:37:07 | |
James' desserts will be at the base | 0:37:07 | 0:37:09 | |
and his classic date sponge is the only traditional element | 0:37:09 | 0:37:13 | |
to their sticky toffee showpiece. | 0:37:13 | 0:37:15 | |
What's going on here? | 0:37:15 | 0:37:17 | |
I'm making a vanilla mousse which we're going to set | 0:37:17 | 0:37:21 | |
and put in a caramelised plum jelly into the centre. | 0:37:21 | 0:37:25 | |
Is there going to be a sponge element in there? | 0:37:25 | 0:37:27 | |
We've got a sticky toffee sponge. | 0:37:27 | 0:37:28 | |
You haven't completely removed the sticky toffee idea? | 0:37:28 | 0:37:31 | |
No, no, no. You need to keep that. | 0:37:31 | 0:37:32 | |
That's the one thing you should definitely keep. | 0:37:32 | 0:37:34 | |
'Staying true to the sticky toffee pudding...' | 0:37:34 | 0:37:36 | |
OK. | 0:37:36 | 0:37:38 | |
'..could ensure Sajeela's team maintain their lead.' | 0:37:38 | 0:37:41 | |
We have really practised this task | 0:37:41 | 0:37:43 | |
and everything is going on time, perfect. | 0:37:43 | 0:37:45 | |
'And over in the Cookery School...' | 0:37:45 | 0:37:47 | |
I've made a sponge which is just in the oven. | 0:37:47 | 0:37:49 | |
'..they're hoping to catch them with a similar approach.' | 0:37:49 | 0:37:52 | |
I'm just doing the sticky toffee dessert. | 0:37:52 | 0:37:55 | |
OK, have you got any dates in there? Date jam. Date jam, ooh, OK. | 0:37:55 | 0:37:59 | |
And dates in the sponge as well. | 0:37:59 | 0:38:00 | |
OK, I'm feeling a little bit more confident there. | 0:38:00 | 0:38:03 | |
'But with it all to do...' | 0:38:03 | 0:38:05 | |
The mousse, please. | 0:38:05 | 0:38:06 | |
'..Team France are gambling.' | 0:38:09 | 0:38:11 | |
I'm making the black treacle dacquoise, | 0:38:11 | 0:38:14 | |
it's like a black treacle biscuit. | 0:38:14 | 0:38:16 | |
I'm going to fold in the rest of this to create some air in it | 0:38:16 | 0:38:19 | |
so it's nice and spongy. | 0:38:19 | 0:38:20 | |
Christian is folding in extra meringue to create | 0:38:20 | 0:38:23 | |
a hybrid dacquoise biscuit base for three large desserts, | 0:38:23 | 0:38:27 | |
topped with an apricot and date compote | 0:38:27 | 0:38:29 | |
and caramel mousse. | 0:38:29 | 0:38:30 | |
And they'll surround an ornate blown-sugar flamingo. | 0:38:30 | 0:38:35 | |
Er, this'll go up like that, only on stands. | 0:38:35 | 0:38:39 | |
So I'll be piping it around rings and then bake them off. | 0:38:39 | 0:38:42 | |
They've gone for dacquoise but dacquoise is like an almond meringue | 0:38:42 | 0:38:46 | |
so it's not very spongy then after, it's a white chocolate, | 0:38:46 | 0:38:49 | |
caramelised white chocolate kind of mousse. | 0:38:49 | 0:38:51 | |
Are we going to see the sticky toffee pudding in this element? | 0:38:51 | 0:38:54 | |
I'm worried that we might actually miss the brief on this. | 0:38:54 | 0:38:58 | |
'With bases headed for the oven...' | 0:39:00 | 0:39:02 | |
Shall I pour the rest of that mix in? | 0:39:02 | 0:39:04 | |
Just give it a little shake so it tries to stay even. | 0:39:04 | 0:39:07 | |
'..and mousses and toppings setting, the teams can begin preparing | 0:39:07 | 0:39:11 | |
'their decorative elements in earnest.' | 0:39:11 | 0:39:14 | |
Right, let's go. | 0:39:14 | 0:39:15 | |
'The Cookery School's centrepiece display | 0:39:16 | 0:39:18 | |
'requires a huge amount of chocolate work.' | 0:39:18 | 0:39:21 | |
Mark, do you want me to put the soil out to cool over here? | 0:39:21 | 0:39:23 | |
Just be careful of my chocolate bits. | 0:39:23 | 0:39:26 | |
'And there's a reason why there's | 0:39:26 | 0:39:27 | |
'a young chocolate champion in the team...' | 0:39:27 | 0:39:29 | |
I do most of the chocolate elements, | 0:39:29 | 0:39:31 | |
I think because the girls trust me a bit. | 0:39:31 | 0:39:33 | |
'..because Samantha's old teacher Mark | 0:39:33 | 0:39:35 | |
'has won the UK Chocolate Masters twice.' | 0:39:35 | 0:39:38 | |
How are we doing, Mark's team? Are we all right? Yeah. | 0:39:38 | 0:39:41 | |
That looks, erm... | 0:39:41 | 0:39:43 | |
That looks interesting. What is it? | 0:39:43 | 0:39:46 | |
It's going to be a chocolate tree. So what are you doing now? | 0:39:46 | 0:39:48 | |
You're moulding... I'm just blitzing the chocolate | 0:39:48 | 0:39:51 | |
so we can create a little bit of heat that just melts it. | 0:39:51 | 0:39:53 | |
So it can stay quite firm. | 0:39:53 | 0:39:54 | |
So I'm starting the trunk but starting the branches | 0:39:54 | 0:39:57 | |
because they've got to set a little bit while we build it up. | 0:39:57 | 0:39:59 | |
So you're slowly layering it up. Yeah. | 0:39:59 | 0:40:01 | |
What's the end result going to look like? | 0:40:01 | 0:40:03 | |
It's going to be the Lake District. Oh, I see. | 0:40:03 | 0:40:06 | |
OK. OK. Now, let me get this, only I know where this is going. | 0:40:06 | 0:40:10 | |
Sticky toffee pudding originates from the Lake District. | 0:40:10 | 0:40:13 | |
Absolutely, from Ullswater. | 0:40:13 | 0:40:15 | |
'Mark's tree will loom over 36 individual desserts | 0:40:15 | 0:40:19 | |
'with a date sponge and vanilla cream, | 0:40:19 | 0:40:21 | |
'encased in a creamy toffee mousse. | 0:40:21 | 0:40:24 | |
'Each one will come with its own nip of local Lake District whisky.' | 0:40:24 | 0:40:28 | |
Is there going to be any lake? Yeah, caramel lake. | 0:40:28 | 0:40:31 | |
A caramel lake? Yeah. | 0:40:31 | 0:40:32 | |
Caramel lake, chocolate tree... Signpost. | 0:40:34 | 0:40:37 | |
So got little mushroom tops here, the little stalks there. | 0:40:37 | 0:40:41 | |
And this massive block of polystyrene. | 0:40:41 | 0:40:45 | |
Yeah, so we're going to have steps, chocolate steps | 0:40:45 | 0:40:48 | |
and that's what the dessert's going to be on. | 0:40:48 | 0:40:50 | |
We've got little bits of dry ice | 0:40:50 | 0:40:51 | |
so it's like the morning dew of the Lake District. | 0:40:51 | 0:40:55 | |
Oh, my God, this is massively adventurous, this, isn't it? | 0:40:55 | 0:40:58 | |
This really is pushing the boat out. | 0:40:58 | 0:40:59 | |
You're just staying silent and working with your chocolate. Yeah. | 0:40:59 | 0:41:02 | |
Head down, working hard. What are we going to be like for timescale, | 0:41:02 | 0:41:05 | |
is it going to be all right? Yeah, it'll be all right. | 0:41:05 | 0:41:07 | |
Yeah. All right. It's no bother. No bother. | 0:41:07 | 0:41:09 | |
We're only building the Lake District. It's a daily job. | 0:41:09 | 0:41:12 | |
Just creating it, yeah. Yeah. | 0:41:12 | 0:41:14 | |
Park Lane and Team France are planning to master a huge | 0:41:15 | 0:41:19 | |
quantity of sugar work. | 0:41:19 | 0:41:21 | |
The sugar is going to be heated up and then coloured | 0:41:21 | 0:41:23 | |
and then poured onto various pieces, | 0:41:23 | 0:41:27 | |
then cooled down again. | 0:41:27 | 0:41:29 | |
Then we're going to assemble it | 0:41:29 | 0:41:31 | |
and use it to form the structure. | 0:41:31 | 0:41:33 | |
Two thermometers, two pans on - you look like a bit of a scratch DJ. | 0:41:33 | 0:41:37 | |
Wicked, innit? Wiki-wicked! | 0:41:37 | 0:41:40 | |
So, sugar work for you - | 0:41:40 | 0:41:41 | |
this is going to get up to a certain temperature - what degree? | 0:41:41 | 0:41:44 | |
This is for the base, so anything over 172, I'm happy with. | 0:41:44 | 0:41:49 | |
So we're on 160... Not far off. | 0:41:49 | 0:41:52 | |
170... 174, 173! | 0:41:52 | 0:41:55 | |
I'll get out of the way. | 0:41:55 | 0:41:56 | |
I would be very careful, this is very hot. | 0:41:56 | 0:41:58 | |
I will be very careful, don't worry, Chef. | 0:41:58 | 0:42:02 | |
You're getting me all nervous, now. Mate, I wouldn't worry about me. | 0:42:02 | 0:42:05 | |
I'm here watching and learning. | 0:42:05 | 0:42:07 | |
It's bubbling quite a lot more than I expected, but it should be fine. | 0:42:08 | 0:42:12 | |
If you do get bubbles in it, you can run it over with a blowtorch. | 0:42:12 | 0:42:16 | |
As you can see - | 0:42:16 | 0:42:17 | |
most of the air bubbles are pretty much gone, now. | 0:42:17 | 0:42:21 | |
So it's a clear, wonderfully looking, | 0:42:21 | 0:42:23 | |
copper-like glazed finish to it. | 0:42:23 | 0:42:24 | |
Exactly. Like stained glass, isn't it? Yeah, exactly. | 0:42:24 | 0:42:27 | |
Need to have absolutely no bubbles. | 0:42:27 | 0:42:30 | |
None. OK? | 0:42:30 | 0:42:31 | |
Oh! | 0:42:31 | 0:42:32 | |
It's set in the middle. | 0:42:34 | 0:42:35 | |
Blimey. | 0:42:35 | 0:42:37 | |
Oui. | 0:42:37 | 0:42:38 | |
Why? | 0:42:45 | 0:42:47 | |
Do you know why? Why does it do that? I don't know. | 0:42:50 | 0:42:54 | |
CHERISH: I have a little bit of concern. | 0:42:55 | 0:42:57 | |
Crystallisation is a no-no | 0:42:57 | 0:42:59 | |
in the sugar world. | 0:42:59 | 0:43:01 | |
When you boil sugar, your pan has to be absolutely so clean. | 0:43:01 | 0:43:05 | |
Any impurity will cause crystallisation | 0:43:05 | 0:43:08 | |
and when you're boiling your sugar, it's | 0:43:08 | 0:43:10 | |
so crucial that you have to take a clean brush and you have to | 0:43:10 | 0:43:13 | |
wash down the crystallise that's formed on the side of the pan. | 0:43:13 | 0:43:17 | |
Any crystal that formed before | 0:43:17 | 0:43:19 | |
it went in the pan will cause crystallisation. | 0:43:19 | 0:43:21 | |
Sajeela has chosen a technique never seen before | 0:43:26 | 0:43:29 | |
in this year's Creme De La Creme. | 0:43:29 | 0:43:31 | |
The brandy snap is a very risky task because it's not like sugar | 0:43:31 | 0:43:35 | |
and chocolate. He's building with giant brandy snaps. | 0:43:35 | 0:43:38 | |
You need to bake the right temperature, | 0:43:38 | 0:43:41 | |
then you need to wait for the right temperature to mould it | 0:43:41 | 0:43:45 | |
the shape you like. | 0:43:45 | 0:43:47 | |
Traditionally, for the sticky toffee pudding, | 0:43:47 | 0:43:49 | |
normally you put a brandy snap basket with ice cream on the side. | 0:43:49 | 0:43:53 | |
That's why I took the idea to use the brandy snap as a showpiece. | 0:43:53 | 0:43:57 | |
Whilst Sajeela is trying to remain traditional, | 0:43:57 | 0:44:00 | |
Sebastien's patissieres are adding another one of their twists. | 0:44:00 | 0:44:05 | |
OK, you've got your compote of dates and... Yes. ..apricot mousse. | 0:44:05 | 0:44:10 | |
And the whole lot will be glazed with caramel? Yes. | 0:44:10 | 0:44:13 | |
So where is the sticky toffee...? | 0:44:13 | 0:44:16 | |
You've got the dates in there, black treacle... | 0:44:16 | 0:44:20 | |
So you've gone a little bit French with the dacquoise, hein? | 0:44:20 | 0:44:25 | |
Yes, kind of! You took the sticky toffee out... | 0:44:25 | 0:44:28 | |
To make an English... A French dacquoise! | 0:44:28 | 0:44:30 | |
And you brought the dacquoise back in. Absolutely, Chef. OK. | 0:44:30 | 0:44:33 | |
That's what we're trying to make. A new dessert. Good luck with that. | 0:44:33 | 0:44:36 | |
Thank you, Chef. | 0:44:36 | 0:44:37 | |
Right, Mark - I'm ready to start painting. | 0:44:41 | 0:44:44 | |
These are little rocks we're putting on our showpiece. | 0:44:50 | 0:44:53 | |
We're putting some soil on and bits like that. | 0:44:53 | 0:44:56 | |
Pulling sugar is my thing. I know! | 0:44:57 | 0:45:00 | |
I'm going to make five flowers, | 0:45:00 | 0:45:02 | |
kind of like a lily. | 0:45:02 | 0:45:04 | |
That's not too bad, you see - you get some sheen, a little bit. | 0:45:07 | 0:45:10 | |
Well done. | 0:45:10 | 0:45:11 | |
I've got goose bumps. | 0:45:11 | 0:45:12 | |
This is the artist side of my profession and it's very | 0:45:12 | 0:45:16 | |
impressive to see a young lad like Sam, a young British lad | 0:45:16 | 0:45:20 | |
like Sam being able to actually give it a crack and hopefully show us | 0:45:20 | 0:45:24 | |
and blow us away with some beautiful sugar work. | 0:45:24 | 0:45:27 | |
For his showpiece, | 0:45:27 | 0:45:29 | |
Sebastien is risking the hardest sugar work technique there is. | 0:45:29 | 0:45:33 | |
What are you blowing now? A bird. | 0:45:34 | 0:45:36 | |
What kind of bird? A flamingo. Nice. | 0:45:36 | 0:45:39 | |
I'm going to blow it a little bit, | 0:45:39 | 0:45:41 | |
we should see something like a ball, you know. | 0:45:41 | 0:45:43 | |
Slowly. The time is going to be a bit... Yes, definitely. | 0:45:45 | 0:45:49 | |
You have to be very quick. | 0:45:56 | 0:45:58 | |
Once blown, the hot, | 0:45:58 | 0:45:59 | |
moulded sugar must be cooled rapidly | 0:45:59 | 0:46:02 | |
or it will wilt out of shape. | 0:46:02 | 0:46:04 | |
Ah! | 0:46:04 | 0:46:05 | |
Just couldn't get it right, you know, because of the heat. | 0:46:10 | 0:46:13 | |
So I hope this one is going to be all right. | 0:46:13 | 0:46:15 | |
Have you worked with sugar for long? | 0:46:15 | 0:46:17 | |
Years before. Like, ten years ago. | 0:46:17 | 0:46:20 | |
I stopped - I shouldn't have stopped. | 0:46:20 | 0:46:22 | |
How long have you rehearsed the sugar work? Two weeks. | 0:46:22 | 0:46:25 | |
OK, so you haven't done it for ten years, | 0:46:25 | 0:46:27 | |
and in two weeks, you're back to square one! | 0:46:27 | 0:46:30 | |
Trying again. | 0:46:30 | 0:46:32 | |
OK, that's a challenge, but... It's good. | 0:46:32 | 0:46:35 | |
I'm worried that they've taken a little bit more on | 0:46:37 | 0:46:39 | |
than they can actually chew. | 0:46:39 | 0:46:41 | |
Blown sugar is not pulled enough, so it's full of little lumps. | 0:46:42 | 0:46:46 | |
I think they are blowing it a little too warm, | 0:46:46 | 0:46:48 | |
so they're struggling to get as even a shape as he wants to. | 0:46:48 | 0:46:52 | |
They've had to cook sugar to do the base - | 0:46:52 | 0:46:54 | |
the first batch has completely crystallised. | 0:46:54 | 0:46:57 | |
No, no, no, no. And that's the problem with cooked sugar. | 0:46:58 | 0:47:02 | |
It's different from chocolate work, it's not a skill you can grab | 0:47:02 | 0:47:05 | |
after two or three goes - | 0:47:05 | 0:47:06 | |
you have to really understand the matiere itself. | 0:47:06 | 0:47:09 | |
It's not a skill they've practised long enough. | 0:47:09 | 0:47:12 | |
Pastry chefs, you have half an hour remaining. | 0:47:14 | 0:47:17 | |
It's going to be the basket to fill my brandy snap cubes. | 0:47:18 | 0:47:22 | |
We'll put a flower on here, sugar flower, for four baskets. | 0:47:22 | 0:47:25 | |
I'm nearly done. I've got about ten more to make. | 0:47:26 | 0:47:29 | |
Beautiful! | 0:47:33 | 0:47:34 | |
Go down a bit, Helen, please. | 0:47:38 | 0:47:39 | |
You can hold them, Sam, it's fine. | 0:47:44 | 0:47:45 | |
Push it forward. | 0:47:45 | 0:47:47 | |
That's it. Push, push, push - stop, stop, stop! | 0:47:49 | 0:47:52 | |
Caramel and black treacle glaze. | 0:47:55 | 0:47:56 | |
Why is it not coming out? | 0:47:59 | 0:48:01 | |
Do you want me to snip, and you de-mould? | 0:48:02 | 0:48:04 | |
I'm not happy with the way that's coming off. | 0:48:09 | 0:48:11 | |
The frozen jelly has almost a layer of frost on it, | 0:48:11 | 0:48:14 | |
so then when you put it onto a mousse and it defrosts, you | 0:48:14 | 0:48:19 | |
almost get a small layer of water, which is why it's starting to slide. | 0:48:19 | 0:48:22 | |
That is five minutes remaining. | 0:48:22 | 0:48:25 | |
You have five minutes. Going to be OK. | 0:48:25 | 0:48:28 | |
Just putting everything together, now. | 0:48:28 | 0:48:31 | |
Careful, careful. | 0:48:39 | 0:48:40 | |
I broke one of the BLEEP leaves. | 0:49:05 | 0:49:07 | |
Five, four, three, | 0:49:10 | 0:49:13 | |
two, one. | 0:49:13 | 0:49:15 | |
That is it, chefs. Time is up. | 0:49:15 | 0:49:18 | |
Look at the state of this place! | 0:49:24 | 0:49:25 | |
Bomb's gone off. Yep! | 0:49:27 | 0:49:29 | |
Yep! It looks fine. | 0:49:42 | 0:49:44 | |
What are you thinking, Chef? | 0:49:48 | 0:49:50 | |
I don't know what to think. | 0:49:53 | 0:49:55 | |
No, let's hope it doesn't. Let's hope it doesn't! | 0:50:07 | 0:50:09 | |
Ah! Aaahh! That is nice. | 0:50:25 | 0:50:27 | |
NOW I understand a bit more. | 0:50:27 | 0:50:29 | |
It's come alive, eh? Yes, it's come alive. | 0:50:29 | 0:50:31 | |
It's a big chunk. | 0:50:35 | 0:50:37 | |
It's, er... | 0:50:37 | 0:50:38 | |
How can I describe that? | 0:50:38 | 0:50:40 | |
It's not exactly what I would have expected. | 0:50:40 | 0:50:43 | |
Everything is flat and very cubic. | 0:50:43 | 0:50:45 | |
I applaud you for the workmanship that you put in. | 0:50:45 | 0:50:49 | |
I can see the stone, I can see the flower, | 0:50:49 | 0:50:51 | |
I can see the mushrooms and the sign. | 0:50:51 | 0:50:53 | |
However, less is more, Chef. | 0:50:53 | 0:50:55 | |
Less is more. | 0:50:55 | 0:50:57 | |
Do you sprinkle the pipette over, or...? No, you... Suck it up first? | 0:50:57 | 0:51:01 | |
Yes. I would probably do it after. | 0:51:01 | 0:51:03 | |
The alcohol is Lake District whisky. | 0:51:03 | 0:51:05 | |
I'm a little disappointed. | 0:51:11 | 0:51:13 | |
It actually tastes really good, but it hasn't got the flavour | 0:51:13 | 0:51:16 | |
profiles that are dominant that should be there. | 0:51:16 | 0:51:18 | |
I hardly got any date flavour in there at all. | 0:51:18 | 0:51:22 | |
Nice dessert to eat. | 0:51:22 | 0:51:24 | |
If I was to eat it blind, | 0:51:24 | 0:51:25 | |
would that remind me of a sticky toffee pudding? | 0:51:25 | 0:51:28 | |
Judges? Not for me. I admire, though, the try. | 0:51:29 | 0:51:33 | |
LOVE the whisky, oh, my word! | 0:51:33 | 0:51:35 | |
If you can have more, I would take a couple more with me! | 0:51:35 | 0:51:38 | |
I think it is really nice, because it's so sweet. | 0:51:38 | 0:51:41 | |
What happens when you take the whisky, it balances it up. | 0:51:41 | 0:51:44 | |
Cherish is just helping herself to another whisky - | 0:51:44 | 0:51:46 | |
I'll grab your books! | 0:51:46 | 0:51:48 | |
The uniformity of your gateaux is lovely. | 0:52:17 | 0:52:20 | |
They're clean around the bottoms | 0:52:20 | 0:52:22 | |
and you've got a nice thin glaze on there and they're shiny. | 0:52:22 | 0:52:26 | |
I've got to give you credit for trying the art of sugar, | 0:52:27 | 0:52:30 | |
but I think we lost a little bit the volume and the shape. | 0:52:30 | 0:52:34 | |
Is that the third one you've blown? | 0:52:34 | 0:52:36 | |
Yes. It was very hot this afternoon. | 0:52:36 | 0:52:38 | |
It wasn't hot. | 0:52:38 | 0:52:40 | |
When I've asked you if you had a fan or anything to try to | 0:52:40 | 0:52:42 | |
cool down the sugar, you were using cooling spray... | 0:52:42 | 0:52:46 | |
I was a little bit shocked, | 0:52:46 | 0:52:47 | |
because you create a thermic shock on the sugar. | 0:52:47 | 0:52:51 | |
Although you're trying to cool it down, | 0:52:51 | 0:52:53 | |
you're also making it a lot weaker. | 0:52:53 | 0:52:55 | |
Therefore...the bird itself | 0:52:55 | 0:52:58 | |
is having difficulties to stay standing up. | 0:52:58 | 0:53:01 | |
This is so far removed... from a sticky toffee pudding, | 0:53:08 | 0:53:11 | |
it's no longer a sticky toffee pudding. | 0:53:11 | 0:53:14 | |
There's no date sponge, I can taste passion fruit | 0:53:14 | 0:53:17 | |
and I can taste sweetness and caramel and that is all. | 0:53:17 | 0:53:19 | |
If there are dates with the apricots, I really can't taste it. | 0:53:19 | 0:53:23 | |
We've lost the dacquoise effect to create a spongy effect. | 0:53:23 | 0:53:28 | |
Mixing it up with the apricot kind of lost the date effect, | 0:53:28 | 0:53:31 | |
which you were trying to do, and I'm saying with a little bit more | 0:53:31 | 0:53:34 | |
work on it, you could have actually cracked it. | 0:53:34 | 0:53:37 | |
With being very innovative. | 0:53:37 | 0:53:39 | |
It is a French version... Attempt! | 0:53:39 | 0:53:43 | |
..to a sticky toffee pudding. | 0:53:43 | 0:53:45 | |
Well, we did the best... you know, we can. | 0:53:54 | 0:53:56 | |
Do you need another lighter, mate? Smells amazing. | 0:54:13 | 0:54:15 | |
Toffee smoke. Is it toffee smoke? | 0:54:15 | 0:54:18 | |
THEY COUGH | 0:54:18 | 0:54:20 | |
You might want to turn it off, before you smoke out your judges! | 0:54:20 | 0:54:23 | |
I think that's enough, no? Yep! | 0:54:23 | 0:54:25 | |
You've certainly got... | 0:54:25 | 0:54:27 | |
Got wow factor! | 0:54:27 | 0:54:29 | |
We meant to go in small bursts, | 0:54:29 | 0:54:30 | |
I think we got a bit excited on that one! | 0:54:30 | 0:54:32 | |
Wow, wow, wow. | 0:54:32 | 0:54:35 | |
You make me look where I want to look | 0:54:35 | 0:54:37 | |
and you flow down... and finish off with the curl. | 0:54:37 | 0:54:40 | |
It's very clean, it's very sharp | 0:54:40 | 0:54:42 | |
and it's very, very sexily done. | 0:54:42 | 0:54:45 | |
I'm really pleased to see the proportion of sponge to mousse. | 0:54:51 | 0:54:54 | |
I'm a little disappointed with your layering | 0:54:54 | 0:54:57 | |
and the top part of your mousse, because it's not quite even. | 0:54:57 | 0:55:00 | |
Yes, it's not great innovation there. We've got crunch, we've got | 0:55:00 | 0:55:03 | |
jelly and all that, but flavours are pretty neutral. And for the jelly... | 0:55:03 | 0:55:07 | |
I cannot taste anything at all. A great attempt | 0:55:07 | 0:55:12 | |
on pulled sugar. | 0:55:12 | 0:55:13 | |
It's not there yet, it's not perfect, but you gave it a go. | 0:55:13 | 0:55:17 | |
It's a start, you're a young lad. Keep doing it. | 0:55:17 | 0:55:20 | |
Yep. | 0:55:28 | 0:55:30 | |
We'll see. | 0:55:30 | 0:55:31 | |
Jesus Christ! That's some serious business! | 0:55:36 | 0:55:39 | |
That's some serious business! | 0:55:39 | 0:55:41 | |
Concept, presentation, taste, technique | 0:55:42 | 0:55:46 | |
and delivery of the sticky toffee pudding brief will see | 0:55:46 | 0:55:49 | |
the judges award each team a score out of 50. | 0:55:49 | 0:55:53 | |
The team with the highest total score for the day will go | 0:55:54 | 0:55:57 | |
through to the semifinal, as will the highest-scoring | 0:55:57 | 0:56:00 | |
runner-up across all the heats. | 0:56:00 | 0:56:03 | |
I have the judges' scores here. | 0:56:05 | 0:56:08 | |
We'll start with Sebastien and your team. | 0:56:08 | 0:56:10 | |
The judges scored you... | 0:56:10 | 0:56:13 | |
When added to the score from the miniatures test, | 0:56:18 | 0:56:21 | |
gives you a grand total of 78. | 0:56:21 | 0:56:23 | |
'It's another low score for Sebastien's team. | 0:56:23 | 0:56:27 | |
'But will Mark's team fare better | 0:56:28 | 0:56:30 | |
'than they did in the first challenge?' | 0:56:30 | 0:56:32 | |
The judges scored you... | 0:56:32 | 0:56:34 | |
That gives you a grand total of 139. | 0:56:41 | 0:56:45 | |
'A high-scoring showpiece has put the semifinals | 0:56:45 | 0:56:49 | |
'within reach of Mark's team. | 0:56:49 | 0:56:51 | |
'Sajeela's showpiece will need to score 85 to beat them to it.' | 0:56:53 | 0:56:57 | |
The judges awarded you... | 0:56:57 | 0:56:58 | |
When added to your score from the miniatures test, it gives you | 0:57:05 | 0:57:09 | |
a grand total... | 0:57:09 | 0:57:10 | |
..of 144. | 0:57:12 | 0:57:13 | |
Which means, Sajeela, | 0:57:15 | 0:57:16 | |
your team are the winners | 0:57:16 | 0:57:18 | |
and you are through to the semifinal! | 0:57:18 | 0:57:20 | |
Congratulations, guys! | 0:57:20 | 0:57:22 | |
Well done, chefs! Well done, chief. | 0:57:26 | 0:57:29 | |
Well done, well done, well done! | 0:57:29 | 0:57:30 | |
'I couldn't believe it.' | 0:57:30 | 0:57:32 | |
Honestly, when they were saying the scores, | 0:57:32 | 0:57:34 | |
I was trying to calculate it in my head and I was looking at Sam, | 0:57:34 | 0:57:37 | |
"You're good with maths, come on, tell me." | 0:57:37 | 0:57:40 | |
Then he realised and it was like, "Oh, my God, no way!" | 0:57:40 | 0:57:43 | |
You won the afternoon. | 0:57:43 | 0:57:45 | |
Did we? Yeah, 89-93. | 0:57:45 | 0:57:49 | |
We wanted to show the judges what we could do | 0:57:50 | 0:57:52 | |
and I think we did the best that we can. | 0:57:52 | 0:57:54 | |
So we're going to go away feeling happy. | 0:57:54 | 0:57:57 | |
Chefs... Thank you, Tom. | 0:57:57 | 0:57:58 | |
Nice to meet you. | 0:57:58 | 0:58:00 | |
'It's not like what we do every day. | 0:58:01 | 0:58:03 | |
'No. But it's been amazing. And...' | 0:58:03 | 0:58:06 | |
really spurred us on to try... | 0:58:06 | 0:58:08 | |
We'll come back next year! Yeah, definitely. Learn more skills... | 0:58:08 | 0:58:13 | |
Keep on going. | 0:58:13 | 0:58:15 | |
We did a great job and we practised a lot. | 0:58:15 | 0:58:19 | |
Yeah, hard work. And it's paid off. | 0:58:19 | 0:58:22 | |
I'm on holiday, so... Yes. | 0:58:22 | 0:58:25 | |
It's a very happy holiday! | 0:58:25 | 0:58:27 | |
Next time, a team of Welsh pastry wizards... | 0:58:35 | 0:58:39 | |
Don't break, don't break! ..take on a crew of chocoholics from Leeds. | 0:58:39 | 0:58:43 | |
What can I do with this flower that's going to improve it? | 0:58:43 | 0:58:46 | |
Chocolate sauce, chocolate sauce! | 0:58:46 | 0:58:47 | |
And an international trio from Liverpool. | 0:58:47 | 0:58:50 | |
Positive thinking, that's the way. | 0:58:50 | 0:58:52 | |
Up for grabs... You carry this - it's heavy! | 0:58:52 | 0:58:54 | |
..a place in the semifinal and the chance to be... | 0:58:54 | 0:58:58 | |
the creme de la creme. | 0:58:58 | 0:59:00 | |
There is one rule with pastry - | 0:59:00 | 0:59:02 | |
you don't want to kill your guest. | 0:59:02 | 0:59:04 |