Episode 4 Bake Off Creme de la Creme


Episode 4

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'Tonight on Bake Off Creme De La Creme...'

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THEY SPEAK FRENCH Come on!

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'..the French are coming...'

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Allez, monsieur. Allez, allez, allez.

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'..to take on a team from one of London's finest hotels...'

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You've got to make sure all the lines go the same way.

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Yeah, oui, oui. Excellent.

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'..and a teacher...' Oh...

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'..with two of his former pupils.'

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There you go, there's some more here.

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'There's over 300 miniatures to perfect.'

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Just one more, this one. Last one. BLEEP.

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Can we glaze that one again?

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'Three showpiece sticky toffee puddings

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'that have to be seen to be believed.'

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We're only building the Lake District, aren't we?

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'But who can convince the judges...'

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PASTRY CRUNCHES Oh, the noise.

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'..that they deserve a place in the semifinals?'

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Chef, what happened?

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'In another intense and spectacular Bake Off...'

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Beautiful!

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'..who will be...'

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Go down a bit, Helen, please.

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'..the creme de la creme?'

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What's that burning?

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Welcome, chefs, to the old library here in Welbeck Abbey

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or as we like to call it, the temple of pastry.

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Let's bring in the judges.

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'Cherish, Claire and Benoit have set two immense challenges,

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'after which just one of these three teams will be guaranteed

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'a place in the semifinal.'

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Chefs, we are starting today with the miniatures.

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Now, this is to test your precision when producing high-volume,

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small, fine pastries.

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Three different types, 36 of each,

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108 in total.

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And each individual pastry across every batch must be identical.

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You have three hours. Best of luck.

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Your time starts now.

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'In the first challenge, the teams will have to make

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'batches of handcrafted, geometric and layered miniatures.

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'This morning's layered miniature is the Saint Marc.'

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A Saint Marc slice has a layer of chocolate

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and vanilla cream or mousse,

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sandwiched with joconde sponge

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and usually soaked with liqueur

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and finished with a caramel top.

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The right proportion of the cream, the mousse

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in the sponge is crucial.

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You need to build it in such a way that they balance with each other.

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Time management is so important in making a Saint Marc.

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First, you have to bake your sponge,

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then you have to make your chocolate mousse, you set it

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and then you follow up by the cream and, lastly, sponge.

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So time management, time management, time management.

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'In the first kitchen, managing to find enough time to practise

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'creating a perfect Saint Marc has been a bit of an issue.'

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How are we doing, Team Sajeela? Are we all right?

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How are we doing, Sam? Yeah, not too bad.

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All under control? Oh, yes.

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Is this actually a day off work for you?

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I think it's Sajeela's holiday so...

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This is your holiday? Holiday, yeah.

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You've taken holiday to compete in this competition. Yes.

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This isn't my idea of a holiday. Yeah.

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Originally from Sri Lanka, Sajeela is now a premier pastry chef

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at one of the most exclusive hotels in the world -

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The Hilton on London's Park Lane.

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From his award-winning kitchen, he's enlisted 28-year-old James

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and 22-year-old Sam.

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We are like a family so we joke, we have a good time

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and the same time, we create amazing pastries.

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Just the buzz you get from just being in the kitchen

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when you're on a busy service, getting through it

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with absolutely no issues, it's just a brilliant feeling.

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Sajeela and the Park Lane boys are the most prolific team

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on this year's Creme De La Creme.

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Their kitchen regularly turns out over 2,500 desserts a day.

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What we do here is in massive volumes so 36 pieces each,

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really confident, yeah. Yeah, I mean... Are we?

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We're very confident. Yeah! OK!

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For their 36 Saint Marcs,

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they're making a traditional light almond joconde sponge,

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a fresh vanilla cream

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but with their experience of high-volume production,

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they've scheduled the time to take a risk

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with their chocolate mousse layer.

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We're doing an actual classic chocolate mousse.

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So we're not actually adding any cream at all into this mousse.

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We're just going to have it with a whipped egg white instead.

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It gives just a different texture,

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it's a lot smoother when it's set, basically, with the cream.

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Oh, my God. Yeah. So, OK.

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Time plan. So this is the time plan?

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Yes. Look at that.

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So this is all time management, this is structure,

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this is how organised and controlled Sajeela's team are.

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In the next kitchen...

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A little bit nervous, as you'd think, but, yeah, yeah, pretty good.

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Captain Mark had to sweet talk his team members into joining him.

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INTERVIEWER: Is it going to be a different dynamic

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to what you're used to because you're former pupils of Mark's?

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THEY LAUGH

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Helen and Samantha attended Squires Cookery School in Surrey,

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where Mark is a teacher.

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They don't think they're good enough and that's the first thing

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they said to me on the phone is,

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"Do you think we're good enough to do it?"

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It's like, "Of course you are."

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I haven't originally come from a pastry background,

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I only changed a couple of years ago.

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I was working in an office environment.

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Helen has risen to pastry chef

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at one of Glasgow's most prestigious restaurants in just two years

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and Sam, after just four years' experience,

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was crowned Junior Champion at the World Chocolate Masters.

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One, two, three? We're in it to win it!

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Oh, thanks, guys(!)

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THEY LAUGH

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Employing their chocolate skills,

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they've decided to rework the Saint Marc,

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adding an extra layer of joconde sponge made with chocolate,

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a task Mark has assigned to Samantha.

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I just need to get it as flat as possible

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before I put it in the oven.

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What kind of chocolate do you have in there?

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I've used an 80% African chocolate

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because when we did the research for the Saint Marc,

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we actually found out that St Marc was from Africa.

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So I've used an 80% African chocolate...

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What do you mean he's from Africa?

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Talk to me about the story of the Saint Marc then.

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I don't really know too much detail about the story

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but I know that originally Marc, St Marc was from Africa.

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Ah, St Marc, the actual saint. Yeah, the guy.

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The guy, not the cake.

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But you'll see the guy in a little while as well

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because I'm actually going to put him on my Saint Marcs.

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Very good. You brought me back to my Christian kind of roots there, yeah?

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Whilst Mark has left Samantha in charge of his team's Saint Marcs,

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in the final kitchen, there's a different strategy.

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We're kind of making a little bit of everything for each dessert.

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Yeah, as a team.

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Captain Sebastien leads Creme De La Creme's only all-French team.

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So we've got Laure which is my cousin.

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And this is Chris, the chef of the bakery.

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We've been here for more than 20 years so... Yeah.

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..are we French?

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I think we're still very French in terms of the heritage.

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Sebastien launched his own patisserie in central London

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four years ago, inspired by the city's taste

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for new twists on French classic pastries.

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Yes, it's more open in France, it's very traditional all the time.

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INTERVIEWER: Are you hesitant, do you think?

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Yes, we are. Oh, yeah, yeah. Yeah. Quite a bit.

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Come on!

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For their team effort Saint Marc,

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Christian is making their sponge layer.

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It's a vanilla sponge which is a...

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I mean, another word for it is joconde du genoise.

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It's a mixture of almond and icing sugar

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folded into a French meringue so this is also going to

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make the sandwich of the Saint Marc so looking forward to that.

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But that's the only traditional element of their Saint Marc.

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Instead of a set vanilla mousse layer,

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Laure will be making a Chantilly cream

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and instead of chocolate mousse,

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Christian will make a chocolate cream flavoured with rum.

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So, what kind of base do you have for the cream?

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Lovely chocolate, gooey, a smooth chocolate cream.

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Yeah, but what's the base of it?

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The gooeyness comes from the fact that it is... How do you mix it up?

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Basically what I did, I actually mixed the 70% dark chocolate

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and a 31% dark chocolate... Yeah, OK. ..just to balance the taste

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because I didn't want to use the 70% chocolate all the way along,

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otherwise it will be too strong chocolate... Yeah, yeah.

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So I want to kind of balance the taste between the vanilla

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and the chocolate that we're making so that's why...

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So you make like a ganache? You...? Yeah, some kind of ganache.

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And then after, you add some egg yolks?

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Yeah, add egg yolk and the rum, fold it in, pour it in,

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it sets very quickly...

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So the yolks, you are cooking the yolks at any stage? No, no.

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Raw? Yes, just raw. Yeah.

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At this point here, we are at 25 minutes into cooking?

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Yeah, maybe we shouldn't look at that, we might be behind.

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James' says, "25 minutes in, clean," here, James, is it?

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Well, you've got to add that in. There you go, spot-on.

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Sajeela, 25 minutes in and you're on schedule, mate. Yes.

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The second miniature the teams must find the time to make

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is a crisp breakfast pastry invented 400 years ago

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by the monks of Salerno, Italy.

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The Sfogliatelle, also known as the lobster tail.

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What I'm looking for is that beautiful lobster tail shape

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with beautiful thin layers and a lot of crunch when you bite into it.

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And the different flavours, of course.

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The pastry chef will have to stretch it very thin

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and it will require a lot of skill to actually roll it afterwards,

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cut it and bake it correctly.

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If any of those elements are missing,

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then it's missing the point and the Sfogliatelle

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will not be there any more, you know?

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James is going to start doing the dough for the Sfogliatelle.

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We've naturally found, well, with a lot of practice,

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that the drier you have the dough,

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it will not come together right in the bowl

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unless you leave it in there for half an hour so if you bring it

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together by hand and then you can get it to rest a lot quicker.

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But considering a few weeks ago I didn't even know the name of it,

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I wouldn't say I'm an expert.

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The Park Lane boys will fill their Sfogliatelle

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with ricotta infused with rum and mixed with orange zest and raisins.

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We've got the dough on for the Sfogliatelle,

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I've just got it resting there. The dough on for the what?

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The dough for the "svoyatelly".

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"Svoyatelly?" I think it's "svoyatelly", I don't know.

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That's what I'm going with. "Svoyatelly, mate."

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Chef Benoit, what's it called? Sfogliatelle.

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Sfoglia-TEL-le!

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Sfoglia-TEL-le!

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See, this is the difference between being like a chef and a pastry chef.

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It's not like making a pizza dough where you just pull it

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and shape it, this has got to be wafer-thin, hasn't it?

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Oh, yes. And stretchy.

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I wouldn't have put it on my priorities of things to try

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but now we're doing it, we're giving it a good go so...

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'Over in the Cookery School...'

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Oops. Sorry.

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'..they're reinventing again.'

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I've got to get it so thin on this

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and then I'm going to stretch it on the table.

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And try not crack it.

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Their Sfogliatelle filling will be a classic ricotta,

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semolina and orange zest

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but their crisp pastry shell will be twice as hard to perfect.

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Knock-knock, Mark, and Mark's team. Can I come in? Hi. Hi.

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Don't worry, I'm not going to put an apron on.

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I'm not going to help you. Oh, why not?

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Well, because one, I don't know what... It's not a competition(!)

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..on earth is that? What's going on here?

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I'm doing a cinnamon and an orange flavoured

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so there'll be alternate colours going down.

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Wait, you're doing different flavour layers of pastry? Yeah.

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OK. OK...

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I think it's hard enough making one type,

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let alone two different types of flavour

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so there is a lot going on here. Yeah, there is, but I love the buzz,

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you know, I love getting into it.

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There is an amazing atmosphere in here.

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It's the concentration, it's the trying to talk to you

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and do this at the same time. Yeah, yeah, yeah.

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So I keep throwing spanners in the works by asking you questions...

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That's all right, you carry on.

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What time are we supposed to finish this Sfogliatelle by?

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You've got 15 minutes, it should be done. Let's go, then.

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'The Park Lane boys and the Cookery School are relying on a pasta maker

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'to roll their pastry dough thin enough

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'to produce the Sfogliatelle's signature crunch.'

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You need to go as thin as possible.

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I mean, that's going to be stretched out by hand again

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so it's got to be, like, nearly see-through.

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'But over in France...'

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Are you ready? No, no, no.

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'..a team approach means they can do things a little differently.'

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THEY SPEAK IN FRENCH

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Come on!

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Yeah, baby.

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It's a little bit tricky to work with.

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I saw on Sebastien's table the technique I've seen in the Italians.

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Yes. They stretch that pastry over the table to kind of really get

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the thinness to be not transparent, not translucent, but not far.

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Everything they are doing here is on the money so far

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and the Sfogliatelle, I can't wait to taste it.

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It's supposed to be very thin like...

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like a paper, you know?

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Sebastien's team's paper-thin, hand-pulled Sfogliatelle

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will be filled with ricotta and semolina,

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flavoured with lemon, cinnamon

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and candied orange peel.

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Once stretched, the pastry should be brushed with melted lard and rolled.

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The idea is, we're going to roll it into this one as well

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for a bit of a thicker roll and then we're going to just let it rest

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in the fridge just to let the lard set to make it quite firm.

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How are we doing, Chef? MARK: All right, I think.

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All right? I think it's the best one I've made so far.

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This is, this is the best one you've made?

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Well, at the moment, until I burn them probably, we'll see.

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TOM LAUGHS

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OK, pastry chefs, you're halfway through.

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You have one and a half hours remaining.

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'In the final 90 minutes, the teams' to-do list should be daunting.'

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Please don't start singing Peter Andre in front of me.

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Hey, Sam, you don't sing, Sam? Hm? Sam, where's your song?

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Oh, mate, I ain't got time to sing.

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'The priority is layering their Saint Marcs.'

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The layers are building up so we clearly have three

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so it'll be interesting to see how deep it gets.

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'The teams need enough time for the layers to chill completely

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'before they can be carved into slices.'

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Do you know what I'm looking for now? Hold on...

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LAUGHTER

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I'm looking for your time sheet. So where are we? We are...

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We're about halfway through. Yeah.

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"Clean chocolate rings." Yes. Where's the chocolate rings?

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Chocolate rings, I need to cut now,

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I'm doing the chocolate rings with the tempered chocolate.

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OK, so are we a little bit behind schedule?

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A little bit behind, yeah. OK.

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'Sajeela and his boys need to make up some time if they're going to

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'complete their third miniature,

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'a dome-shaped Petit Gateau.'

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We're looking for 36 identical domes with a shiny glaze.

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When we cut them open, we want to see different layers

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and different textures.

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The skill set here is about the formation of the dome

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and the layers and the textures inside.

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All the different layers are going to take different times to set

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and then if it's not set, the glaze isn't going to go right.

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I'm making the apple mousse for the dome.

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What did you have in your mousse?

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It's got gelatine, green apple, caster sugar,

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egg yolk, whole eggs and butter.

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You... It's more like a cream, thick cream. Yeah.

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Sebastien's mousse made with Granny Smiths

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will sit on the sable biscuit base,

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have an apple tatin insert and will be decorated

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with a coloured white chocolate glasage and chocolate stalk.

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They're going to use apple as the core of the dome

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which is kind of working with the shape, actually.

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I suspect, but I don't know for sure,

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that we're going to look at an apple eventually

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towards the finished produce and the shape will help that.

0:15:360:15:39

'The judges will expect to see multiple layers

0:15:400:15:43

'and textures inside the Petit Gateau.

0:15:430:15:46

'Inserts need to be made and set

0:15:460:15:48

'so that they can be placed inside the mousse.'

0:15:480:15:51

It's four layers altogether now.

0:15:510:15:53

Mousse, cremeux... Cremeux. ..fudge and a Florentine.

0:15:530:15:55

And a Florentine, you're going to cut individually and put it on?

0:15:550:15:58

Round here, on the base. Nice.

0:15:580:16:00

Sajeela's chocolate ganache will sit inside a dome of blood orange mousse

0:16:000:16:05

that'll be glazed and decorated with tempered chocolate rings.

0:16:050:16:10

'But whilst Sajeela adds a single insert into his domes...

0:16:100:16:14

'..over in the Cookery School...'

0:16:150:16:17

Sorry, I forgot we're BLEEP the fridge. That's all right.

0:16:170:16:20

'..they've learnt how to insert too.'

0:16:200:16:22

What are you up to? What are you making?

0:16:220:16:23

Oh, I've got loads of things going just now.

0:16:230:16:25

I've had a little look through that recipe... Uh-huh.

0:16:250:16:28

..and I've got to be honest, there looks like

0:16:280:16:30

there's a huge amount going on there.

0:16:300:16:31

Yeah, it's all under control.

0:16:310:16:33

'As well as a double-layered raspberry coulis and cream insert,

0:16:330:16:37

'there's vanilla mousse, pistachio dacquoise,

0:16:370:16:39

'fresh raspberries, crystallised pistachios

0:16:390:16:42

'and a coloured white chocolate glaze,

0:16:420:16:44

'containing a secret weapon.'

0:16:440:16:46

Oh, what's that, Helen?

0:16:460:16:48

It's some metallic sparkle for the glaze.

0:16:480:16:51

Metallic sparkle so like to give a little silver sheen, is it?

0:16:510:16:54

To give a shine in the glaze, yes.

0:16:540:16:55

Everyone likes a little bit of bling.

0:16:550:16:57

The bling, we love the bling.

0:16:570:16:59

'45 minutes remaining to complete 108 miniatures.'

0:17:030:17:08

You just need to score...

0:17:080:17:11

'Having rested, the Sfogliatelle dough needs to be cut and shaped.'

0:17:120:17:17

Quick, eh?

0:17:170:17:18

You've rolled them up, loads and loads of layers. Yeah.

0:17:180:17:21

Then you're slicing and then you're gently...

0:17:210:17:23

From the centre, with my thumbs, just gently teasing it out

0:17:230:17:26

so we get the layers.

0:17:260:17:28

So we're getting a cone that's been pushed out.

0:17:280:17:30

And then are you going to put the filling inside

0:17:300:17:32

and then bake them like that? That's it, yeah.

0:17:320:17:35

That guy is doing layers, different colours.

0:17:350:17:37

He's doing different colours.

0:17:390:17:41

You have to fill them until they're almost full.

0:17:450:17:48

If you don't fill them enough, when they cook, they look extremely flat.

0:17:480:17:51

So you need to really fill them to give them the nice curve on the top

0:17:510:17:54

to get the shape that you're looking for.

0:17:540:17:56

I hope they're going to be all the same size. It's not easy.

0:17:560:17:59

We're nearly there, I'm worried about this mousse

0:17:590:18:01

and this glass sugar. Yes, my chocolate hasn't set yet.

0:18:010:18:04

So, got about half an hour, 40 minutes to get it done.

0:18:040:18:08

Is this for baking straightaway or leave it for a rest a bit or...?

0:18:080:18:11

No, straight in, straight in.

0:18:110:18:13

OK, pastry chefs, 30 minutes remaining.

0:18:220:18:25

Can you check how the ones in the freezer are?

0:18:420:18:45

Here you go, there's some more here.

0:18:500:18:52

We need to get these ones glazed now.

0:18:540:18:55

Have you got enough? I don't know.

0:18:550:18:57

I made 40 because...in case when you're working with it,

0:19:020:19:05

it can get damaged, you know, so you need to have a backup plan.

0:19:050:19:08

'But Sajeela and the boys might need more than one backup plan.'

0:19:100:19:14

SAJEELA SIGHS

0:19:140:19:16

BLEEP soft as BLEEP.

0:19:290:19:30

'Despite all their careful timings...'

0:19:350:19:38

You can't even cut that.

0:19:380:19:39

'..the mousse layers on their Saint Marc haven't set.'

0:19:390:19:42

What's happened? Both of the mousses are just starting to really

0:19:490:19:53

lose the structure on the...

0:19:530:19:55

Your Saint Marc, not quite set.

0:19:550:19:58

Are the judges going to be able to notice it?

0:19:580:20:01

Can you notice it?

0:20:010:20:03

Yeah.

0:20:030:20:04

I'll let you get on because I know you need to get this chilled.

0:20:040:20:07

Cheers. Good luck, James.

0:20:070:20:09

I'll leave your time schedule here.

0:20:090:20:13

OK. I'll tell you how long we have, four minutes.

0:20:130:20:17

OK, pastry chefs, that is ten minutes remaining.

0:20:170:20:21

You have ten minutes.

0:20:210:20:22

Oh...

0:20:220:20:25

No, they've opened up a little bit.

0:20:250:20:27

Make sure all the lines go the same way.

0:20:270:20:29

Yeah, yeah. Oui, oui. Excellent. Saint Marcs already caramelised?

0:20:290:20:32

No, they're not even cut up, mate. OK, OK.

0:20:320:20:34

(One, two, three, four, five, six...)

0:20:340:20:36

Can I ask you to portion the Saint Marcs

0:20:360:20:38

cos you can do it a lot quicker? OK.

0:20:380:20:41

Oh, man, that's so soft.

0:20:450:20:47

OK, OK, it's coming. It's good, it's good, it's good.

0:20:500:20:52

'To give their chocolate cream as much time as possible to set...'

0:20:540:20:58

Please, please come up, please.

0:20:580:21:02

'..the all-French brigade have left slicing

0:21:050:21:08

'their Saint Marcs as late as possible.'

0:21:080:21:10

Are you going to be OK for time? I think so. Think so?

0:21:150:21:17

Go for it, go for it.

0:21:230:21:24

BLEEP. It's melting, mate.

0:21:240:21:26

BLEEP. Can we glaze that one again?

0:21:290:21:31

I'm ready to go, Helen, when you're ready.

0:21:310:21:33

We need ten more. Ten more? Ten more.

0:21:330:21:35

How many are you cutting in one round? 11.

0:21:370:21:39

That's not enough. Come on, let's go. We can do it, we can do it.

0:21:390:21:42

Take them up, Helen, because they're yours.

0:21:430:21:46

Yeah, coming through.

0:21:460:21:47

Bring up what you've got, bring up what you've got.

0:21:470:21:49

Just one more, this one, last one. That's it, last one on and let's go.

0:21:490:21:53

Allez, monsieur. Allez, allez, allez.

0:21:550:21:58

Oh, no. That was a disaster.

0:21:580:21:59

OK, guys, that is it. Time is up.

0:21:590:22:02

GIRLS LAUGH

0:22:040:22:06

Yes, that was really hard.

0:22:060:22:08

What's that burning?

0:22:080:22:09

It's the sugar.

0:22:110:22:12

Oh...

0:22:150:22:16

Trust us to set a fire at the end.

0:22:170:22:20

Over 300 cakes and pastries made in just three hours.

0:22:250:22:30

But what will three of the best pastry chefs

0:22:300:22:32

in the world make of the miniatures?

0:22:320:22:34

Sajeela's team have served a traditional Saint Marc slice

0:22:390:22:43

with a cream-based chocolate mousse, vanilla cream and joconde sponge.

0:22:430:22:48

Chef, what happened? You did not hit the brief.

0:22:510:22:54

It's only 32 slice... Yeah. ..over here. I know.

0:22:540:22:58

What a disappointment.

0:22:580:22:59

The precision is just not there.

0:22:590:23:02

When I look at this slice over here,

0:23:020:23:04

I can see 3.2 centimetres

0:23:040:23:07

and when we go to this slice, you've got about 2.5.

0:23:070:23:11

That is not acceptable. Yeah. Precision is so important.

0:23:110:23:16

What happened? It's not frozen enough to cut.

0:23:160:23:19

You can see the first ones where we've got a really nice, clean cut.

0:23:190:23:22

We're happy with that.

0:23:220:23:23

I mean, obviously we would've expected them all to be like that.

0:23:230:23:26

CHERISH: Mm. I love the sponge.

0:23:280:23:30

It's so moist, you can taste the Amaretto that comes in just nicely.

0:23:300:23:34

Your chocolate mousse is softer than your vanilla mousse on top.

0:23:340:23:38

You've not quite got the right amount of gelatine

0:23:380:23:40

or the right amount of chocolate.

0:23:400:23:42

For me, one little criticism on the Saint Marc,

0:23:420:23:45

it's meant to be very well caramelised at the top

0:23:450:23:48

and it's not.

0:23:480:23:49

Sajeela's team's Sfogliatelle is filled with ricotta,

0:23:510:23:54

orange zest, rum and raisins.

0:23:540:23:58

This is the one I was really looking forward to taste.

0:23:580:24:01

The regularity and the shape and the baking, it looks pretty good.

0:24:010:24:05

PASTRY CRUNCHES

0:24:050:24:07

Oh, the noise! Oh, the noise!

0:24:070:24:09

PASTRY CRUNCHES Oh! Mm-hm. Mm!

0:24:090:24:13

Sounds good. I've got goose bumps now, yeah? Yes!

0:24:130:24:16

They are plummy, they are crispy, the inside is yummy. Yep.

0:24:160:24:22

It's full of raisins and rum,

0:24:220:24:24

it's different than what you would get in Napoli but it works.

0:24:240:24:27

Yeah, really, really good.

0:24:270:24:30

The Park Lane boys' dome has a Florentine base,

0:24:300:24:33

a chocolate fudge sponge, orange mousse

0:24:330:24:36

and a chocolate cremeux.

0:24:360:24:38

Your chocolate's a little bit thick for your decor,

0:24:380:24:41

it could be a little bit finer.

0:24:410:24:42

Wow, guys.

0:24:450:24:46

I wasn't disappointed. SAJEELA: Oh, thanks so much.

0:24:460:24:49

Impressive, look at that! Beautiful layering.

0:24:490:24:52

And do you know,

0:24:520:24:53

I heard that crunch as I got through to the bottom.

0:24:530:24:55

Great layering techniques.

0:24:550:24:57

Yeah, really, really good. I like it. Thank you.

0:24:570:25:00

The Cookery School's Saint Marc has two layers of chocolate joconde

0:25:100:25:14

with a creme Chantilly mousse, dark chocolate mousse

0:25:140:25:18

and topped with a vanilla cream sponge.

0:25:180:25:20

It looks good, I have to say.

0:25:210:25:23

Normally the Saint Marc has two even layers.

0:25:230:25:26

Here, there may be more chocolate than vanilla,

0:25:260:25:28

will that affect the taste of the dessert?

0:25:280:25:30

I'm worried about it a little bit.

0:25:300:25:32

Too heavy for my liking.

0:25:370:25:39

I can't finish the whole slice... No?

0:25:390:25:41

..because it is just too dense for my liking.

0:25:410:25:43

This is a little bit of what I was expecting, too much chocolate.

0:25:430:25:46

The chocolate mousse felt very dry, very stiff.

0:25:460:25:49

It's not too much of an issue

0:25:490:25:50

if you've got the cream above which is a little bit lighter.

0:25:500:25:53

In this case, you've got a lot of claggy chocolate.

0:25:530:25:55

The flavour is on the money, though.

0:25:550:25:57

I've got the Amaretto, I've got the chocolate,

0:25:570:25:59

it's just I don't have any of that cream on the top,

0:25:590:26:01

it's just a bit short.

0:26:010:26:03

My question will be, do you really need to put

0:26:030:26:05

an extra chocolate joconde in the middle?

0:26:050:26:08

For Mark's team's second pastry,

0:26:090:26:11

they've made an orange and cinnamon double pastry layer Sfogliatelle

0:26:110:26:16

with an orange zest and ricotta filling.

0:26:160:26:18

I was so interested to see you doing two layers and everything,

0:26:180:26:22

put so much effort into it but looking at them now, Chef... Yeah.

0:26:220:26:26

Bit chewy? Bit chewy.

0:26:320:26:33

Really hard work to eat that.

0:26:350:26:36

Do you think that dough was a little on the thick side? Yeah.

0:26:360:26:39

They've opened up a little bit.

0:26:390:26:41

Those layers have got to be so super thin to make it crisp. Yeah.

0:26:410:26:45

One good thing, though, I loved your use of two oranges.

0:26:450:26:48

The flavour inside the filling is really good.

0:26:480:26:50

I get that little bit of bitterness from the candied fruit

0:26:500:26:54

and the sweeter orange tones from the zests.

0:26:540:26:57

Mark's team have served a raspberry and pistachio dome

0:26:570:27:01

with a vanilla and mascarpone mousse

0:27:010:27:03

and a raspberry jelly and cremeux filling.

0:27:030:27:07

Wow, Chef! What can I say?

0:27:070:27:09

The first look is, "Wow!" in terms of the colour.

0:27:090:27:12

MARK: Thank you. CHERISH: But when I look closer,

0:27:120:27:14

I am just a little bit disappointed that it's not well-glazed

0:27:140:27:18

and the way you put the nuts is not quite uniform as well.

0:27:180:27:22

And when I look at the chocolate pieces,

0:27:220:27:24

I would like a bit more finesse, you know? Very thin.

0:27:240:27:28

I like it to be more uniform.

0:27:280:27:29

Wow, love the slice, love the layering.

0:27:300:27:34

I like the components, you have got five components inside this,

0:27:370:27:41

fantastic!

0:27:410:27:42

Love it, love it, love it.

0:27:420:27:44

I like the pistachio, you eat and then you can feel it's so moist,

0:27:440:27:48

it's so nice, it's very crunchy and it all just melts in my mouth.

0:27:480:27:53

However, if you could just add a little bit of acid,

0:27:530:27:56

it would just balance it.

0:27:560:27:58

For me, the sugar level is too high.

0:27:580:28:00

That's why you need acidity. Otherwise, it looks good. Thanks.

0:28:000:28:03

Thank you.

0:28:030:28:04

LAUGHTER

0:28:060:28:07

Oh, God.

0:28:170:28:19

Sebastien's team's Saint Marc is filled with a chocolate cream

0:28:200:28:24

and instead of a set vanilla mousse layer,

0:28:240:28:27

they've piped whipped Chantilly cream.

0:28:270:28:29

You've obviously had some issues today.

0:28:290:28:31

I haven't got the right amount of Saint Marcs... Uh-huh.

0:28:310:28:35

..and they're not standing up. What happened?

0:28:350:28:39

We have an issue with the time, I think.

0:28:390:28:41

We had to rush at the last minute and try to make it anyway.

0:28:410:28:45

I love the chocolate.

0:28:470:28:49

It's got real strength to it, it's really powerful

0:28:490:28:51

but it's working with the cream as well. Mm-hm.

0:28:510:28:54

It's just blending, harmonising together.

0:28:540:28:57

The sponge is lovely and light, nicely imbibed,

0:28:570:28:59

it's a shame you didn't get the effect you'd like

0:28:590:29:02

but the flavours are very good.

0:29:020:29:03

CHERISH: It's a little bit sweet for my liking

0:29:030:29:06

and a last comment is that the sponge, for me, is a little bit dry.

0:29:060:29:10

SEBASTIEN: OK.

0:29:100:29:11

It is not a Saint Marc. OK.

0:29:110:29:12

So normally they are slightly lighter

0:29:120:29:15

so normally there is a whipped cream on both elements

0:29:150:29:18

or at least the chocolate base is a bit firmer. OK.

0:29:180:29:20

I think there might have been, it might have been

0:29:200:29:22

helping you if you would've chosen a different recipe for that.

0:29:220:29:25

Maybe, yeah.

0:29:250:29:26

Sebastien's team have filled their handcrafted Sfogliatelle

0:29:280:29:32

with lemon and ricotta.

0:29:320:29:35

In terms of the size, I'm actually a little bit disappointed.

0:29:350:29:38

In terms of those sizes, it's a bit big.

0:29:380:29:41

They are a little bit flat as well, if I may say.

0:29:410:29:44

In my mind, when I look at it the way you do, I thought that

0:29:520:29:54

this would be so crispy when I bite it down,

0:29:540:29:57

it just break in my mouth... No, but it did not.

0:29:570:30:00

It is not as crunchy as I imagined it to be

0:30:000:30:04

and also the filling, I think it's very doughy.

0:30:040:30:06

SEBASTIEN: OK. They do look a little pale.

0:30:060:30:08

If it had gone a little bit longer in the oven,

0:30:080:30:10

would've got a little bit extra crunch from it.

0:30:100:30:12

The technique, though, was really good.

0:30:120:30:15

Sebastien's team has served an apple mousse dome

0:30:160:30:19

with a layer of tarte tatin in the centre

0:30:190:30:22

and it's covered in a white chocolate glaze.

0:30:220:30:25

I was expecting the dome to perhaps look like the top of an apple.

0:30:250:30:28

Then I look at that, I'm not sure I'm seeing any apple whatsoever.

0:30:280:30:31

Mm. The glaze looks very dull. The glaze was too cold, yeah.

0:30:310:30:35

The edges are really rough.

0:30:350:30:37

I can't wait to actually try to look inside.

0:30:370:30:39

OK. So there's clearly chocolate.

0:30:420:30:45

Yeah. So you wanted it purposely to be firm.

0:30:450:30:47

Why, should it be lighter and nicer, yeah?

0:30:470:30:50

OK, let's see what's inside.

0:30:510:30:52

I'm lost a bit in translation here. OK.

0:31:000:31:03

Yeah, I know it's made of apple. Yep.

0:31:030:31:05

I've got in the tatin, the apple texture,

0:31:050:31:08

it's building up a lot of sugar in my mouth. OK.

0:31:080:31:11

I feel a lot of sweetness. I don't know what you guys think?

0:31:110:31:14

Well, we're in the UK,

0:31:140:31:16

we are some of the best producers of apples in the world. Yeah.

0:31:160:31:21

There are hundreds of varieties, all with different textures,

0:31:210:31:25

different flavours. Yeah, of course.

0:31:250:31:27

You know, it would have been nice just to see you use some of those.

0:31:270:31:31

OK.

0:31:310:31:32

TRANSLATION:

0:31:370:31:38

TRANSLATION:

0:31:400:31:42

'The final result of this heat will be based on points

0:31:490:31:52

'awarded by the judges.

0:31:520:31:53

'The team with the most after both tests

0:31:530:31:56

'are guaranteed a place in the semifinal.'

0:31:560:31:59

Each judge will mark each pastry a score out of ten.

0:31:590:32:03

So that is a possible 30 points available,

0:32:030:32:06

90 in total.

0:32:060:32:08

Now, we'll start the scoring with Sebastien's team.

0:32:080:32:11

For your Saint Marc...

0:32:130:32:14

7 points.

0:32:140:32:16

For your Sfogliatelle...

0:32:160:32:18

15 points.

0:32:180:32:20

For your domes...

0:32:200:32:21

12 points.

0:32:210:32:23

That gives you a grand total of 34.

0:32:230:32:26

'Thanks to a disastrous Saint Marc,

0:32:260:32:28

'it's a poor start for the French chefs.'

0:32:280:32:31

We'll move on to Mark's team.

0:32:320:32:34

For the Saint Marc...

0:32:340:32:36

15 points.

0:32:360:32:38

For the Sfogliatelle...

0:32:380:32:41

that's 12 points.

0:32:410:32:43

And for the Petit Gateau Domes...

0:32:430:32:45

19 points.

0:32:450:32:47

That gives your team a grand total

0:32:470:32:50

of 46 points.

0:32:500:32:52

'Mark's Cookery School takes the lead.

0:32:520:32:55

'But can the Park Lane boys catch them?'

0:32:550:32:58

For Sajeela's Saint Marc...

0:32:580:33:01

13 points.

0:33:010:33:03

Now, for the Sfogliatelle...

0:33:030:33:05

23 points.

0:33:050:33:07

'Sajeela now needs 11 more points to take the lead from Mark.'

0:33:070:33:12

Now, finally, for the Petit Gateau...

0:33:120:33:16

19 points.

0:33:160:33:18

That gives you a total score of 55 for your miniatures.

0:33:180:33:22

Sajeela,

0:33:240:33:25

your team is in the lead.

0:33:250:33:26

Mark, you're close behind and,

0:33:260:33:29

Sebastien, you've got it all to play for.

0:33:290:33:31

Why don't you dust yourself down, get on a break

0:33:310:33:34

and come back this afternoon with a fighting spirit?

0:33:340:33:37

Go on, guys. Well done, chefs. Well done, guys. Well done.

0:33:370:33:41

I couldn't believe we came out on top, to be honest.

0:33:450:33:48

With the last sort of 30 minutes, we were really struggling

0:33:480:33:50

with obviously being able to cut the Saint Marcs or anything.

0:33:500:33:53

Well done, guys. Job well done.

0:33:530:33:54

SEBASTIEN: 'I think we should catch up this afternoon.'

0:33:540:33:57

We've got it all to play for. Chris? Yeah, absolutely.

0:33:570:33:59

Feeling confident? Yeah, feeling confident. Good. Yeah.

0:33:590:34:02

MARK: 'It's only nine points so, you know, we could do it.'

0:34:020:34:04

We will do it. We can do it. We have to. We can do it.

0:34:040:34:07

Carry on fighting.

0:34:070:34:09

Game on now.

0:34:090:34:11

The scale of the final challenge is so huge

0:34:110:34:14

that the night before the heat began,

0:34:140:34:16

the teams were given a golden hour to prepare any elements

0:34:160:34:19

that needed chilling or setting.

0:34:190:34:22

Mark, have you got work for me?

0:34:220:34:23

Er, no.

0:34:230:34:25

There are so many points at stake...

0:34:250:34:27

THEY SPEAK IN FRENCH

0:34:270:34:30

..that a guaranteed place in the semifinals

0:34:300:34:32

is still within everyone's grasp.

0:34:320:34:34

Can you just have a look at my honeycomb?

0:34:340:34:38

How do you think this morning's gone? Sajeela's team?

0:34:380:34:40

They're in the lead but it wasn't all hunky-dory.

0:34:400:34:43

I think their Saint Marc was showing weaknesses there.

0:34:430:34:46

I'm not sure if they've got the skill really to back it up.

0:34:460:34:49

Second half will be very interesting.

0:34:490:34:50

What do we make of Mark's team? I like Mark's team

0:34:500:34:53

and I think we're going to see some really delicate, little touches.

0:34:530:34:56

He had difficulty with his Sfogliatelle this morning

0:34:560:34:59

so I'm not sure.

0:34:590:35:01

Sebastien and his team, they are behind

0:35:010:35:02

but there is such a huge amount of points available

0:35:020:35:05

this afternoon that they should be able to pull something back.

0:35:050:35:07

Well, I think they need a bit of more communication

0:35:070:35:10

and time management.

0:35:100:35:11

For me, I just noticed when it started going a little bit wrong,

0:35:110:35:14

they started resorting to talk to each other in French.

0:35:140:35:16

Is that a bad sign when you start talking French?

0:35:160:35:18

For British people, it may be.

0:35:180:35:20

THEY LAUGH

0:35:200:35:22

Welcome back, chefs.

0:35:250:35:27

It's now time for the showpiece.

0:35:270:35:29

You have to create a visually stunning showpiece dessert

0:35:290:35:33

that takes its inspiration from a popular British pudding.

0:35:330:35:37

This is all about reinvention, taking the ordinary

0:35:370:35:40

and making it the extraordinary.

0:35:400:35:42

Claire, what dessert have you taken as a starting point

0:35:420:35:45

for the chefs today?

0:35:450:35:47

Well, it's another one of my favourites.

0:35:470:35:49

Sticky toffee pudding.

0:35:490:35:51

Really interested to see how you turn this around.

0:35:510:35:54

The design, shape, presentation

0:35:540:35:57

and decoration of the dessert are your choice.

0:35:570:36:00

You will be asked to serve your dessert for 36 portions

0:36:000:36:05

on a base no bigger than 90 centimetres square

0:36:050:36:09

and for the height, the sky is the limit.

0:36:090:36:12

Chefs, your time starts now.

0:36:120:36:15

THEY SPEAK IN FRENCH

0:36:150:36:19

'Bringing the sticky toffee pudding into fine dining

0:36:190:36:22

'requires an eye for spectacular design...'

0:36:220:36:25

Behind you!

0:36:250:36:26

'..and an ability to balance the core flavours and textures

0:36:260:36:29

'with some unexpected additions.'

0:36:290:36:32

What makes a great sticky toffee pudding is dates,

0:36:320:36:35

brown sugar, molasses, as in treacle,

0:36:350:36:38

they can go to town on everything else

0:36:380:36:40

but I want the flavours

0:36:400:36:42

and at least a third has got to be sponge in there,

0:36:420:36:46

because that is the main element.

0:36:460:36:47

Not going to be hanging around here, are you? No.

0:36:470:36:50

'On Park Lane, responsibility for the sponge has fallen to James.'

0:36:500:36:53

The guys are obviously working on all the showpiece stuff

0:36:530:36:56

and I'm pretty much going to be making the actual dessert itself so,

0:36:560:37:00

yeah, a lot of things are on me here.

0:37:000:37:02

Sajeela and Sam will be making a giant toffee tower

0:37:020:37:05

from brandy snaps and sugar work.

0:37:050:37:07

James' desserts will be at the base

0:37:070:37:09

and his classic date sponge is the only traditional element

0:37:090:37:13

to their sticky toffee showpiece.

0:37:130:37:15

What's going on here?

0:37:150:37:17

I'm making a vanilla mousse which we're going to set

0:37:170:37:21

and put in a caramelised plum jelly into the centre.

0:37:210:37:25

Is there going to be a sponge element in there?

0:37:250:37:27

We've got a sticky toffee sponge.

0:37:270:37:28

You haven't completely removed the sticky toffee idea?

0:37:280:37:31

No, no, no. You need to keep that.

0:37:310:37:32

That's the one thing you should definitely keep.

0:37:320:37:34

'Staying true to the sticky toffee pudding...'

0:37:340:37:36

OK.

0:37:360:37:38

'..could ensure Sajeela's team maintain their lead.'

0:37:380:37:41

We have really practised this task

0:37:410:37:43

and everything is going on time, perfect.

0:37:430:37:45

'And over in the Cookery School...'

0:37:450:37:47

I've made a sponge which is just in the oven.

0:37:470:37:49

'..they're hoping to catch them with a similar approach.'

0:37:490:37:52

I'm just doing the sticky toffee dessert.

0:37:520:37:55

OK, have you got any dates in there? Date jam. Date jam, ooh, OK.

0:37:550:37:59

And dates in the sponge as well.

0:37:590:38:00

OK, I'm feeling a little bit more confident there.

0:38:000:38:03

'But with it all to do...'

0:38:030:38:05

The mousse, please.

0:38:050:38:06

'..Team France are gambling.'

0:38:090:38:11

I'm making the black treacle dacquoise,

0:38:110:38:14

it's like a black treacle biscuit.

0:38:140:38:16

I'm going to fold in the rest of this to create some air in it

0:38:160:38:19

so it's nice and spongy.

0:38:190:38:20

Christian is folding in extra meringue to create

0:38:200:38:23

a hybrid dacquoise biscuit base for three large desserts,

0:38:230:38:27

topped with an apricot and date compote

0:38:270:38:29

and caramel mousse.

0:38:290:38:30

And they'll surround an ornate blown-sugar flamingo.

0:38:300:38:35

Er, this'll go up like that, only on stands.

0:38:350:38:39

So I'll be piping it around rings and then bake them off.

0:38:390:38:42

They've gone for dacquoise but dacquoise is like an almond meringue

0:38:420:38:46

so it's not very spongy then after, it's a white chocolate,

0:38:460:38:49

caramelised white chocolate kind of mousse.

0:38:490:38:51

Are we going to see the sticky toffee pudding in this element?

0:38:510:38:54

I'm worried that we might actually miss the brief on this.

0:38:540:38:58

'With bases headed for the oven...'

0:39:000:39:02

Shall I pour the rest of that mix in?

0:39:020:39:04

Just give it a little shake so it tries to stay even.

0:39:040:39:07

'..and mousses and toppings setting, the teams can begin preparing

0:39:070:39:11

'their decorative elements in earnest.'

0:39:110:39:14

Right, let's go.

0:39:140:39:15

'The Cookery School's centrepiece display

0:39:160:39:18

'requires a huge amount of chocolate work.'

0:39:180:39:21

Mark, do you want me to put the soil out to cool over here?

0:39:210:39:23

Just be careful of my chocolate bits.

0:39:230:39:26

'And there's a reason why there's

0:39:260:39:27

'a young chocolate champion in the team...'

0:39:270:39:29

I do most of the chocolate elements,

0:39:290:39:31

I think because the girls trust me a bit.

0:39:310:39:33

'..because Samantha's old teacher Mark

0:39:330:39:35

'has won the UK Chocolate Masters twice.'

0:39:350:39:38

How are we doing, Mark's team? Are we all right? Yeah.

0:39:380:39:41

That looks, erm...

0:39:410:39:43

That looks interesting. What is it?

0:39:430:39:46

It's going to be a chocolate tree. So what are you doing now?

0:39:460:39:48

You're moulding... I'm just blitzing the chocolate

0:39:480:39:51

so we can create a little bit of heat that just melts it.

0:39:510:39:53

So it can stay quite firm.

0:39:530:39:54

So I'm starting the trunk but starting the branches

0:39:540:39:57

because they've got to set a little bit while we build it up.

0:39:570:39:59

So you're slowly layering it up. Yeah.

0:39:590:40:01

What's the end result going to look like?

0:40:010:40:03

It's going to be the Lake District. Oh, I see.

0:40:030:40:06

OK. OK. Now, let me get this, only I know where this is going.

0:40:060:40:10

Sticky toffee pudding originates from the Lake District.

0:40:100:40:13

Absolutely, from Ullswater.

0:40:130:40:15

'Mark's tree will loom over 36 individual desserts

0:40:150:40:19

'with a date sponge and vanilla cream,

0:40:190:40:21

'encased in a creamy toffee mousse.

0:40:210:40:24

'Each one will come with its own nip of local Lake District whisky.'

0:40:240:40:28

Is there going to be any lake? Yeah, caramel lake.

0:40:280:40:31

A caramel lake? Yeah.

0:40:310:40:32

Caramel lake, chocolate tree... Signpost.

0:40:340:40:37

So got little mushroom tops here, the little stalks there.

0:40:370:40:41

And this massive block of polystyrene.

0:40:410:40:45

Yeah, so we're going to have steps, chocolate steps

0:40:450:40:48

and that's what the dessert's going to be on.

0:40:480:40:50

We've got little bits of dry ice

0:40:500:40:51

so it's like the morning dew of the Lake District.

0:40:510:40:55

Oh, my God, this is massively adventurous, this, isn't it?

0:40:550:40:58

This really is pushing the boat out.

0:40:580:40:59

You're just staying silent and working with your chocolate. Yeah.

0:40:590:41:02

Head down, working hard. What are we going to be like for timescale,

0:41:020:41:05

is it going to be all right? Yeah, it'll be all right.

0:41:050:41:07

Yeah. All right. It's no bother. No bother.

0:41:070:41:09

We're only building the Lake District. It's a daily job.

0:41:090:41:12

Just creating it, yeah. Yeah.

0:41:120:41:14

Park Lane and Team France are planning to master a huge

0:41:150:41:19

quantity of sugar work.

0:41:190:41:21

The sugar is going to be heated up and then coloured

0:41:210:41:23

and then poured onto various pieces,

0:41:230:41:27

then cooled down again.

0:41:270:41:29

Then we're going to assemble it

0:41:290:41:31

and use it to form the structure.

0:41:310:41:33

Two thermometers, two pans on - you look like a bit of a scratch DJ.

0:41:330:41:37

Wicked, innit? Wiki-wicked!

0:41:370:41:40

So, sugar work for you -

0:41:400:41:41

this is going to get up to a certain temperature - what degree?

0:41:410:41:44

This is for the base, so anything over 172, I'm happy with.

0:41:440:41:49

So we're on 160... Not far off.

0:41:490:41:52

170... 174, 173!

0:41:520:41:55

I'll get out of the way.

0:41:550:41:56

I would be very careful, this is very hot.

0:41:560:41:58

I will be very careful, don't worry, Chef.

0:41:580:42:02

You're getting me all nervous, now. Mate, I wouldn't worry about me.

0:42:020:42:05

I'm here watching and learning.

0:42:050:42:07

It's bubbling quite a lot more than I expected, but it should be fine.

0:42:080:42:12

If you do get bubbles in it, you can run it over with a blowtorch.

0:42:120:42:16

As you can see -

0:42:160:42:17

most of the air bubbles are pretty much gone, now.

0:42:170:42:21

So it's a clear, wonderfully looking,

0:42:210:42:23

copper-like glazed finish to it.

0:42:230:42:24

Exactly. Like stained glass, isn't it? Yeah, exactly.

0:42:240:42:27

Need to have absolutely no bubbles.

0:42:270:42:30

None. OK?

0:42:300:42:31

Oh!

0:42:310:42:32

It's set in the middle.

0:42:340:42:35

Blimey.

0:42:350:42:37

Oui.

0:42:370:42:38

Why?

0:42:450:42:47

Do you know why? Why does it do that? I don't know.

0:42:500:42:54

CHERISH: I have a little bit of concern.

0:42:550:42:57

Crystallisation is a no-no

0:42:570:42:59

in the sugar world.

0:42:590:43:01

When you boil sugar, your pan has to be absolutely so clean.

0:43:010:43:05

Any impurity will cause crystallisation

0:43:050:43:08

and when you're boiling your sugar, it's

0:43:080:43:10

so crucial that you have to take a clean brush and you have to

0:43:100:43:13

wash down the crystallise that's formed on the side of the pan.

0:43:130:43:17

Any crystal that formed before

0:43:170:43:19

it went in the pan will cause crystallisation.

0:43:190:43:21

Sajeela has chosen a technique never seen before

0:43:260:43:29

in this year's Creme De La Creme.

0:43:290:43:31

The brandy snap is a very risky task because it's not like sugar

0:43:310:43:35

and chocolate. He's building with giant brandy snaps.

0:43:350:43:38

You need to bake the right temperature,

0:43:380:43:41

then you need to wait for the right temperature to mould it

0:43:410:43:45

the shape you like.

0:43:450:43:47

Traditionally, for the sticky toffee pudding,

0:43:470:43:49

normally you put a brandy snap basket with ice cream on the side.

0:43:490:43:53

That's why I took the idea to use the brandy snap as a showpiece.

0:43:530:43:57

Whilst Sajeela is trying to remain traditional,

0:43:570:44:00

Sebastien's patissieres are adding another one of their twists.

0:44:000:44:05

OK, you've got your compote of dates and... Yes. ..apricot mousse.

0:44:050:44:10

And the whole lot will be glazed with caramel? Yes.

0:44:100:44:13

So where is the sticky toffee...?

0:44:130:44:16

You've got the dates in there, black treacle...

0:44:160:44:20

So you've gone a little bit French with the dacquoise, hein?

0:44:200:44:25

Yes, kind of! You took the sticky toffee out...

0:44:250:44:28

To make an English... A French dacquoise!

0:44:280:44:30

And you brought the dacquoise back in. Absolutely, Chef. OK.

0:44:300:44:33

That's what we're trying to make. A new dessert. Good luck with that.

0:44:330:44:36

Thank you, Chef.

0:44:360:44:37

Right, Mark - I'm ready to start painting.

0:44:410:44:44

These are little rocks we're putting on our showpiece.

0:44:500:44:53

We're putting some soil on and bits like that.

0:44:530:44:56

Pulling sugar is my thing. I know!

0:44:570:45:00

I'm going to make five flowers,

0:45:000:45:02

kind of like a lily.

0:45:020:45:04

That's not too bad, you see - you get some sheen, a little bit.

0:45:070:45:10

Well done.

0:45:100:45:11

I've got goose bumps.

0:45:110:45:12

This is the artist side of my profession and it's very

0:45:120:45:16

impressive to see a young lad like Sam, a young British lad

0:45:160:45:20

like Sam being able to actually give it a crack and hopefully show us

0:45:200:45:24

and blow us away with some beautiful sugar work.

0:45:240:45:27

For his showpiece,

0:45:270:45:29

Sebastien is risking the hardest sugar work technique there is.

0:45:290:45:33

What are you blowing now? A bird.

0:45:340:45:36

What kind of bird? A flamingo. Nice.

0:45:360:45:39

I'm going to blow it a little bit,

0:45:390:45:41

we should see something like a ball, you know.

0:45:410:45:43

Slowly. The time is going to be a bit... Yes, definitely.

0:45:450:45:49

You have to be very quick.

0:45:560:45:58

Once blown, the hot,

0:45:580:45:59

moulded sugar must be cooled rapidly

0:45:590:46:02

or it will wilt out of shape.

0:46:020:46:04

Ah!

0:46:040:46:05

Just couldn't get it right, you know, because of the heat.

0:46:100:46:13

So I hope this one is going to be all right.

0:46:130:46:15

Have you worked with sugar for long?

0:46:150:46:17

Years before. Like, ten years ago.

0:46:170:46:20

I stopped - I shouldn't have stopped.

0:46:200:46:22

How long have you rehearsed the sugar work? Two weeks.

0:46:220:46:25

OK, so you haven't done it for ten years,

0:46:250:46:27

and in two weeks, you're back to square one!

0:46:270:46:30

Trying again.

0:46:300:46:32

OK, that's a challenge, but... It's good.

0:46:320:46:35

I'm worried that they've taken a little bit more on

0:46:370:46:39

than they can actually chew.

0:46:390:46:41

Blown sugar is not pulled enough, so it's full of little lumps.

0:46:420:46:46

I think they are blowing it a little too warm,

0:46:460:46:48

so they're struggling to get as even a shape as he wants to.

0:46:480:46:52

They've had to cook sugar to do the base -

0:46:520:46:54

the first batch has completely crystallised.

0:46:540:46:57

No, no, no, no. And that's the problem with cooked sugar.

0:46:580:47:02

It's different from chocolate work, it's not a skill you can grab

0:47:020:47:05

after two or three goes -

0:47:050:47:06

you have to really understand the matiere itself.

0:47:060:47:09

It's not a skill they've practised long enough.

0:47:090:47:12

Pastry chefs, you have half an hour remaining.

0:47:140:47:17

It's going to be the basket to fill my brandy snap cubes.

0:47:180:47:22

We'll put a flower on here, sugar flower, for four baskets.

0:47:220:47:25

I'm nearly done. I've got about ten more to make.

0:47:260:47:29

Beautiful!

0:47:330:47:34

Go down a bit, Helen, please.

0:47:380:47:39

You can hold them, Sam, it's fine.

0:47:440:47:45

Push it forward.

0:47:450:47:47

That's it. Push, push, push - stop, stop, stop!

0:47:490:47:52

Caramel and black treacle glaze.

0:47:550:47:56

Why is it not coming out?

0:47:590:48:01

Do you want me to snip, and you de-mould?

0:48:020:48:04

I'm not happy with the way that's coming off.

0:48:090:48:11

The frozen jelly has almost a layer of frost on it,

0:48:110:48:14

so then when you put it onto a mousse and it defrosts, you

0:48:140:48:19

almost get a small layer of water, which is why it's starting to slide.

0:48:190:48:22

That is five minutes remaining.

0:48:220:48:25

You have five minutes. Going to be OK.

0:48:250:48:28

Just putting everything together, now.

0:48:280:48:31

Careful, careful.

0:48:390:48:40

I broke one of the BLEEP leaves.

0:49:050:49:07

Five, four, three,

0:49:100:49:13

two, one.

0:49:130:49:15

That is it, chefs. Time is up.

0:49:150:49:18

Look at the state of this place!

0:49:240:49:25

Bomb's gone off. Yep!

0:49:270:49:29

Yep! It looks fine.

0:49:420:49:44

What are you thinking, Chef?

0:49:480:49:50

I don't know what to think.

0:49:530:49:55

No, let's hope it doesn't. Let's hope it doesn't!

0:50:070:50:09

Ah! Aaahh! That is nice.

0:50:250:50:27

NOW I understand a bit more.

0:50:270:50:29

It's come alive, eh? Yes, it's come alive.

0:50:290:50:31

It's a big chunk.

0:50:350:50:37

It's, er...

0:50:370:50:38

How can I describe that?

0:50:380:50:40

It's not exactly what I would have expected.

0:50:400:50:43

Everything is flat and very cubic.

0:50:430:50:45

I applaud you for the workmanship that you put in.

0:50:450:50:49

I can see the stone, I can see the flower,

0:50:490:50:51

I can see the mushrooms and the sign.

0:50:510:50:53

However, less is more, Chef.

0:50:530:50:55

Less is more.

0:50:550:50:57

Do you sprinkle the pipette over, or...? No, you... Suck it up first?

0:50:570:51:01

Yes. I would probably do it after.

0:51:010:51:03

The alcohol is Lake District whisky.

0:51:030:51:05

I'm a little disappointed.

0:51:110:51:13

It actually tastes really good, but it hasn't got the flavour

0:51:130:51:16

profiles that are dominant that should be there.

0:51:160:51:18

I hardly got any date flavour in there at all.

0:51:180:51:22

Nice dessert to eat.

0:51:220:51:24

If I was to eat it blind,

0:51:240:51:25

would that remind me of a sticky toffee pudding?

0:51:250:51:28

Judges? Not for me. I admire, though, the try.

0:51:290:51:33

LOVE the whisky, oh, my word!

0:51:330:51:35

If you can have more, I would take a couple more with me!

0:51:350:51:38

I think it is really nice, because it's so sweet.

0:51:380:51:41

What happens when you take the whisky, it balances it up.

0:51:410:51:44

Cherish is just helping herself to another whisky -

0:51:440:51:46

I'll grab your books!

0:51:460:51:48

The uniformity of your gateaux is lovely.

0:52:170:52:20

They're clean around the bottoms

0:52:200:52:22

and you've got a nice thin glaze on there and they're shiny.

0:52:220:52:26

I've got to give you credit for trying the art of sugar,

0:52:270:52:30

but I think we lost a little bit the volume and the shape.

0:52:300:52:34

Is that the third one you've blown?

0:52:340:52:36

Yes. It was very hot this afternoon.

0:52:360:52:38

It wasn't hot.

0:52:380:52:40

When I've asked you if you had a fan or anything to try to

0:52:400:52:42

cool down the sugar, you were using cooling spray...

0:52:420:52:46

I was a little bit shocked,

0:52:460:52:47

because you create a thermic shock on the sugar.

0:52:470:52:51

Although you're trying to cool it down,

0:52:510:52:53

you're also making it a lot weaker.

0:52:530:52:55

Therefore...the bird itself

0:52:550:52:58

is having difficulties to stay standing up.

0:52:580:53:01

This is so far removed... from a sticky toffee pudding,

0:53:080:53:11

it's no longer a sticky toffee pudding.

0:53:110:53:14

There's no date sponge, I can taste passion fruit

0:53:140:53:17

and I can taste sweetness and caramel and that is all.

0:53:170:53:19

If there are dates with the apricots, I really can't taste it.

0:53:190:53:23

We've lost the dacquoise effect to create a spongy effect.

0:53:230:53:28

Mixing it up with the apricot kind of lost the date effect,

0:53:280:53:31

which you were trying to do, and I'm saying with a little bit more

0:53:310:53:34

work on it, you could have actually cracked it.

0:53:340:53:37

With being very innovative.

0:53:370:53:39

It is a French version... Attempt!

0:53:390:53:43

..to a sticky toffee pudding.

0:53:430:53:45

Well, we did the best... you know, we can.

0:53:540:53:56

Do you need another lighter, mate? Smells amazing.

0:54:130:54:15

Toffee smoke. Is it toffee smoke?

0:54:150:54:18

THEY COUGH

0:54:180:54:20

You might want to turn it off, before you smoke out your judges!

0:54:200:54:23

I think that's enough, no? Yep!

0:54:230:54:25

You've certainly got...

0:54:250:54:27

Got wow factor!

0:54:270:54:29

We meant to go in small bursts,

0:54:290:54:30

I think we got a bit excited on that one!

0:54:300:54:32

Wow, wow, wow.

0:54:320:54:35

You make me look where I want to look

0:54:350:54:37

and you flow down... and finish off with the curl.

0:54:370:54:40

It's very clean, it's very sharp

0:54:400:54:42

and it's very, very sexily done.

0:54:420:54:45

I'm really pleased to see the proportion of sponge to mousse.

0:54:510:54:54

I'm a little disappointed with your layering

0:54:540:54:57

and the top part of your mousse, because it's not quite even.

0:54:570:55:00

Yes, it's not great innovation there. We've got crunch, we've got

0:55:000:55:03

jelly and all that, but flavours are pretty neutral. And for the jelly...

0:55:030:55:07

I cannot taste anything at all. A great attempt

0:55:070:55:12

on pulled sugar.

0:55:120:55:13

It's not there yet, it's not perfect, but you gave it a go.

0:55:130:55:17

It's a start, you're a young lad. Keep doing it.

0:55:170:55:20

Yep.

0:55:280:55:30

We'll see.

0:55:300:55:31

Jesus Christ! That's some serious business!

0:55:360:55:39

That's some serious business!

0:55:390:55:41

Concept, presentation, taste, technique

0:55:420:55:46

and delivery of the sticky toffee pudding brief will see

0:55:460:55:49

the judges award each team a score out of 50.

0:55:490:55:53

The team with the highest total score for the day will go

0:55:540:55:57

through to the semifinal, as will the highest-scoring

0:55:570:56:00

runner-up across all the heats.

0:56:000:56:03

I have the judges' scores here.

0:56:050:56:08

We'll start with Sebastien and your team.

0:56:080:56:10

The judges scored you...

0:56:100:56:13

When added to the score from the miniatures test,

0:56:180:56:21

gives you a grand total of 78.

0:56:210:56:23

'It's another low score for Sebastien's team.

0:56:230:56:27

'But will Mark's team fare better

0:56:280:56:30

'than they did in the first challenge?'

0:56:300:56:32

The judges scored you...

0:56:320:56:34

That gives you a grand total of 139.

0:56:410:56:45

'A high-scoring showpiece has put the semifinals

0:56:450:56:49

'within reach of Mark's team.

0:56:490:56:51

'Sajeela's showpiece will need to score 85 to beat them to it.'

0:56:530:56:57

The judges awarded you...

0:56:570:56:58

When added to your score from the miniatures test, it gives you

0:57:050:57:09

a grand total...

0:57:090:57:10

..of 144.

0:57:120:57:13

Which means, Sajeela,

0:57:150:57:16

your team are the winners

0:57:160:57:18

and you are through to the semifinal!

0:57:180:57:20

Congratulations, guys!

0:57:200:57:22

Well done, chefs! Well done, chief.

0:57:260:57:29

Well done, well done, well done!

0:57:290:57:30

'I couldn't believe it.'

0:57:300:57:32

Honestly, when they were saying the scores,

0:57:320:57:34

I was trying to calculate it in my head and I was looking at Sam,

0:57:340:57:37

"You're good with maths, come on, tell me."

0:57:370:57:40

Then he realised and it was like, "Oh, my God, no way!"

0:57:400:57:43

You won the afternoon.

0:57:430:57:45

Did we? Yeah, 89-93.

0:57:450:57:49

We wanted to show the judges what we could do

0:57:500:57:52

and I think we did the best that we can.

0:57:520:57:54

So we're going to go away feeling happy.

0:57:540:57:57

Chefs... Thank you, Tom.

0:57:570:57:58

Nice to meet you.

0:57:580:58:00

'It's not like what we do every day.

0:58:010:58:03

'No. But it's been amazing. And...'

0:58:030:58:06

really spurred us on to try...

0:58:060:58:08

We'll come back next year! Yeah, definitely. Learn more skills...

0:58:080:58:13

Keep on going.

0:58:130:58:15

We did a great job and we practised a lot.

0:58:150:58:19

Yeah, hard work. And it's paid off.

0:58:190:58:22

I'm on holiday, so... Yes.

0:58:220:58:25

It's a very happy holiday!

0:58:250:58:27

Next time, a team of Welsh pastry wizards...

0:58:350:58:39

Don't break, don't break! ..take on a crew of chocoholics from Leeds.

0:58:390:58:43

What can I do with this flower that's going to improve it?

0:58:430:58:46

Chocolate sauce, chocolate sauce!

0:58:460:58:47

And an international trio from Liverpool.

0:58:470:58:50

Positive thinking, that's the way.

0:58:500:58:52

Up for grabs... You carry this - it's heavy!

0:58:520:58:54

..a place in the semifinal and the chance to be...

0:58:540:58:58

the creme de la creme.

0:58:580:59:00

There is one rule with pastry -

0:59:000:59:02

you don't want to kill your guest.

0:59:020:59:04

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