Episode 6 Bake Off Creme de la Creme


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Welcome to Welbeck Abbey and our first semifinal.

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Across the heats, we were introduced

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to the art and craft of fine pastry

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as practised by some of Britain's best pastry chefs.

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Now the judges want these chefs to take their work to the next level.

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Tonight on Creme de la Creme...

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Oh, my God.

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We've got one hour left.

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..the Armed Forces are back.

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Come on, boys. Keep pushing.

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Having won their heat, they now face the might of Marks & Spencer's...

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I'll leave you with Graham and his guns.

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..and one of the finest hotels in London.

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-We're ahead of time.

-Yeah, we rushed it.

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But in this first semifinal, two challenges...

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These look lush, mate.

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..will feel like four.

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We said this one was going to be hard one, didn't we?

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There's twice as many miniatures to deliver...

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Quick, quick, quick, quick, quick.

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..and epic show pieces...

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Ah...

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..that will push chocolate work to its limit...

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Chocolate, quick. That's enough. That's enough.

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..and feature 300 exquisite individual confections.

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Chef, they're really soft.

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They're no good, Andy.

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There's a place in the final at stake.

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Mamma Mia. You have ten minutes.

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Oh, my God!

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Which one of these three teams...

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Help, help.

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..could go on to become the Creme de la Creme?

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-What's happened to the oven?

-Oh, mate...

-I hate this challenge.

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It's the night before the first semifinal.

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For the first time in the competition, the teams

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are facing a miniatures test that they have to prepare for in advance.

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They're also facing being asked to make more miniatures

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than ever before.

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Welcome, chefs. Great to have you back.

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As usual, we start with the miniatures.

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The judges want to see and taste your finest breakfast pastries -

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croissant, brioche and Danish.

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But because it's the semifinal,

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the judges want you to make even more of them.

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144 pastries.

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You have three hours.

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Best of luck, chefs. Your time starts now.

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Right, guys, let me know what you're doing.

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-Keep in contact the whole time, yeah?

-Yes, Chef.

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Three hours,

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three breakfast pastries professionals call Viennoiserie -

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croissant, brioche and Danish.

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The judges want the teams to deliver 48 of each -

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24 classic and 24 of the team's own twists on these breakfast champions.

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-Is that for both those, yeah?

-Yeah.

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They're all working with the basic doughs that they prepared

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and rested overnight.

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The critical point of this competition is making sure

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you allow each of your Viennoiserie

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to prove and bake.

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All of that will take anything

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between one and a half hours and two hours.

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So that means crucially, you need to be able to finish

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and roll everything within the first one hour, one hour 15 minutes.

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Will everything be proved on time to be baked?

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That is the big question mark at the moment.

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-First turns in the pastry, Chef.

-Thank you.

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All the teams have begun by preparing the most famous

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breakfast pastry of all, the croissant.

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Croissants seem simple, but they're not.

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It's all about lamination.

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You need to create layers of dough and butter.

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They need to be rolled together, turned, and folded,

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and that process needs to be repeated several times.

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To create separate, wafer-thin layers of the butter and dough,

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the teams need to factor in time to chill the butter between every fold.

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It's a bit thick, but...

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The chefs are going to have to be careful

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not to squash those layers together.

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This is really important to the texture of the croissant.

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Hand rolling stuff, a lot of...sore muscles.

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You fold your butter to get more layers.

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As the layers cook, they sort of produce a bit of steam

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and allow it to rise up.

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-How does it feel?

-Feels all right. Feels excellent.

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Huge quantities of breakfast Viennoiserie

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shouldn't be a problem for Sajeela, James and Sam.

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At work at the five-star Hilton Park Lane,

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breakfast is served to a huge number of guests.

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When we create things, we always need to create

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up to 1,000, 1,200.

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Sajeela's journey to one of Britain's busiest pastry

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kitchens began over 40 years ago in Sri Lanka.

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I always helped my mum to cooking

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and I never thought about I'd end up as a pastry chef.

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I did my apprentice working with the different hotels.

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Different chefs, you always learn something.

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One of the most valuable lessons he's learnt...

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This is how organised Sajeela's team are.

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..is that time management is crucial.

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Everything is going on time.

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And it was meticulous planning that helped his team

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triumph in their heat.

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Wow, wow, wow.

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Very, very sexily done.

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This time, Sajeela and the Park Lane boys have carefully planned

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the croissant twist,

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filled with an orange

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and dark chocolate ganache

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to accompany the classic.

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I'm going to start the cutting croissant.

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Sam going to start his brioche rose

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and I'm going to start the Danish twist.

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So that's the plan.

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I'm buzzing, me.

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In the next kitchen...

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Oh, God, I'm sweating.

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God, it's hot, isn't it?

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Whoo!

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A reasonable amount of practice.

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Just about getting these early turns in the croissant here.

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That will really make or break us, I think. Keep pressure on.

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I know, Chef. Don't need to tell me.

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Reaching the semifinal is a remarkable achievement for a team

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who haven't worked in a restaurant or hotel kitchen for years.

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The key differences from what

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I do now compared to what I've

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done historically in my career is

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it's more about product design rather than creating dishes

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that I'd eat normally straight away.

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James and Graham invent desserts for supermarkets shoppers.

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Makiko designs celebration cakes for private clients.

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Their lack of day-to-day kitchen experience...

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-Sorry, mate, I've just

-BLEEP

-it all up.

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..saw them come last in the first challenge in their heat.

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I felt like I'm in a car crash.

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But their daring creativity...

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No, no, no. Don't touch it. Don't touch it.

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Move that box, Chef. That box.

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..saw this team of inventors pull off a spectacular comeback...

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Wow!

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You just got a wow from Benoit.

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..and they're innovating again with their speciality croissant,

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daring to reimagine a kouign-amann,

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a round bread-like cake

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from Brittany,

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using croissant dough,

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sugar and sea salt.

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Now, making croissants, have you done that many a time before?

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Haven't made them for years.

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-We've had to relook at our old skills

-Retrain.

-Retrain.

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I'm not going to make an assumption, Graham, but I imagine

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it's going back 20-odd years before we were in the pastry section.

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Actually it's going back about...25.

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-25 years?

-25 years, yeah.

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So to do it by hand, for three hours,

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is a bit of a challenge, I won't lie to you.

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OK, well, listen, I'll leave you with Graham and his guns.

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-Cheers, Chef.

-Good luck and we'll see you in a bit.

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In the final kitchen...

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-Boys, keep pushing.

-Do it hard, guys. Get these laminations in.

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..Liam is leading the only team

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making croissants with standard butter.

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The butter seems really hard. Doesn't seem to be rolling out.

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Seems to be breaking up.

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The other teams are using professional pastry butter

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with a higher fat and lower water content.

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How's your croissant dough?

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Not great, mate.

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But there's never been much call for breakfast

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Viennoiserie on the battlefield.

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It's very hard to go from the field

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to the fine dining element of things.

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When it comes to pastry, these semifinalists were only ever

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taught the basics in the Armed Forces.

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I definitely think we are going to be classed as an underdog,

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as military chefs are not going to be expected

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to have the same skill level.

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Liam, Andy and Ian were given just the standard three weeks

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military training for all aspects of dessert making.

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But despite a lack of formal patisserie tuition...

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It's delightful. It's like a sensation in your mouth.

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-..this self-taught unit...

-No.

-..won their heat...

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-Come on, Andy.

-I can only go as fast as that, mate.

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..through sheer determination.

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Love all these coppers and gold.

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Chocolate is dark and you've really brought some light into it.

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They're hoping to bring some light

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to their speciality croissant

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with edible flowers

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and blueberry and almond cream.

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But it's the classic that's already causing them problems.

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Mate, you need to roll them thinner.

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I'm going to have to, mate, as I'm not having them go out

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-BLEEP

-rough, mate. It's about looking the same, isn't it?

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So one across there. One across there.

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-All the way up to the top.

-Yep.

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Make sure you get a nice stretch there to get your curve, mate.

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-Yeah, will do.

-And then when you're rolling, gently on the back skin,

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you might just put a little bit of flour down.

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Sort of roll and twist them out then just a little pinch there,

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-mate, to hold them. All right?

-Chef.

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All the croissants need to be rolled and shaped quickly...

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This is taking far too long.

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These aren't going to get proved now.

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..to allow as much time in an industrial prover as possible

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before they're baked.

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We should really have these in by now,

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so we're going to have to move...fast.

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How long will it take to prove this?

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We're banking on about anywhere between an hour 15

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and an hour and a half.

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An hour and a half. How long will it take to bake?

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To bake, about 25 minutes.

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So you need to have made your croissants within the first hour

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in order for it to be baked within three hours. Correct?

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More or less, yeah.

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So we are slightly over.

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It's likely that proving time will be rushed a little bit, yeah?

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Rushed a little bit, yeah.

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As well as ensuring there's enough time to prove their croissants...

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Get these in the prover.

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..the teams have to prepare the second set of breakfast pastries -

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brioche, including a classic creme Parisienne.

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La Creme Parisienne is not just about the brioche,

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it's also about its filling, creme patissiere.

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It needs to be firm enough, but creamy.

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Too liquid, it boils away and you've got nothing left inside

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and it goes flat. Get it too firm, you lose the creaminess.

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It's called creme Parisienne, creamy texture.

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-How's your creme pat looking, mate?

-Just waiting on that to come up.

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Not get it on a bit of a higher temperature

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or rather just take time on it?

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I just don't want it to go over, mate, that's all.

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Yeah, but we also need it done ASAP.

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Chef, it's hot. Happy?

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-Yeah, spot-on, mate.

-It's going straight in the chiller now.

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As well as the filling for their creme Parisienne,

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Army sergeant Andy is also

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in charge of their brioche a tete,

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filled with hazelnut

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and milk chocolate truffle.

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This is what you're making here?

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This is what we've got going on.

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Andy's just made the centres, filled them in...

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Almost our take on a Nutella brioche.

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With that nice hazelnut flavour and, you know,

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taking people back to some childhood memories.

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This is like a classic brioche.

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So you've gone for your own take on it.

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Made them once before in my life.

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All three of us, we only ever made them once.

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The croissant once, the Danish once, the brioche once.

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-So has Andy. So has Ian.

-And that was in what, basic training?

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In basic training, yeah.

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You do all three in the same day and then that's it.

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But we did do a bit of research into how they want it, so...

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-Do we need that one, Andy?

-Eh?

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We're one down now, mate.

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Man down, man down.

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-Ruined one.

-Medic! Medic!

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Over with the inventors...

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Hello, Makiko. How are you doing, my dear?

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So that's the brioche dough?

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Brioche dough, yeah. I put... I add almond powder.

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I made caramelised hazelnuts over there,

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so I'm just going to crush it,

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but it was a little bit too dry so I decided to put

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chocolate creme pat inside and then praline on top, then make a crown.

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-And it's already shaped?

-No, no.

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INDISTINCT

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Not that quick!

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How long does it take to prove?

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I don't know.

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Makiko is making her brioche crowns

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without a mould and has developed

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a way of making a chocolate

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creme patisserie filling

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to give the buns shape.

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She's frozen it in 24 half spheres

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and will now have to wrap brioche dough around every one.

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-INDISTINCT

-A little bit behind.

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Keep going.

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Over on Park Lane...

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Just egg washing the creme Parisiennes before I go

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and put them in the prover.

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..whilst James is already finishing the classic,

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it's Sam who's responsible for the speciality brioche.

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All the apples need to be cut the same size,

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they all need to have the exact same amount of apples, which is

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seven for me.

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All needs to be rolled to the same thickness.

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Any slight change in any of them and they're not going to look the same.

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It seems like you're very comfortable doing it.

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I've been trying to make this for a while, before even

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the competition started, just practising with different dough.

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This is the whole creation of Sam.

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Caramelised Braeburn apple pieces

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and poached slices for petals

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will fill Sam's apricot glazed brioche rose.

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I really like the way Sam is putting the filling in where

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he used two type of different apple,

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two different cooking techniques.

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And I like the way that he rolled it up and put it into the dish

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so I imagine that the end result will be very pretty.

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-This is the last bit?

-Yeah.

-OK.

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Pastry chefs, that is half-time!

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You have had one and a half hours.

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You have another one and a half hours left.

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Reset timer, Chef. 90 minutes.

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Whilst completing their brioche and proving their croissants...

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-OK, Chef?

-Yes.

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..the teams need to use the same type of laminated dough

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they used for the croissants to make 48 Danish pastries...

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It's tight is this, isn't it?

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..including 24 classic pinwheels.

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Most important thing about the Danish pastry is the taste.

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And, of course, do not go over the top or too big, too crazy.

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This is a breakfast item.

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Sajeela, you want these off?

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No a bit more, bit more.

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At the heart of Sajeela's team's pinwheel are poached apricots

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and pistachio.

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Their speciality Danish began life

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a little further afield

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than Park Lane.

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How are we doing?

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-Everything going on time.

-Good.

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So, I'm doing the Sri Lankan twist.

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I like your Sri Lanka twist.

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Actually I learned the twist back home, so I thought, "Let's do

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"that twist" because it's very rare people do that.

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Are you going to put anything on top?

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Yes, I'm going to make mousseline.

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-Mousseline?

-Yep.

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So I'm going to pipe mousseline

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-and I'm going to garnish with a raspberry.

-Nice.

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Everyone else is just, like, having a laugh.

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The inventors have dreamt up an ambitious pinwheel with rhubarb

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compote, Grand Marnier custard, burnt fresh orange and gold leaf.

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I know you probably know this,

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but try and go a wee bit thinner with the next one.

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They've also committed to making 24 flower-shaped speciality Danish

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filled with brandy-soaked apricots and topped with a sugar glaze.

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How we looking, Chef?

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Not ideal, Chef, to be fair.

0:15:180:15:20

So we need butter on the rhubarb, we need to split the creme pats up,

0:15:200:15:23

flavour them, and make sugar icing, yeah?

0:15:230:15:25

When do we have to go in the oven?

0:15:250:15:27

I don't know, probably need 25 minutes to go in the oven.

0:15:270:15:29

We said this one was going to be the hard one, didn't we?

0:15:290:15:32

-You know what I mean?

-Yep.

0:15:320:15:34

And it's not just the inventors that are struggling.

0:15:340:15:37

-How you doing? Did you pull it back?

-Hm.

0:15:370:15:39

-Gently, gently, gently. Easy, easy.

-Not that easy though.

0:15:390:15:42

No, mine ain't. Mine's like patchwork.

0:15:420:15:44

Along with a peach and raspberry pinwheel,

0:15:440:15:47

the Armed Forces are the only team attempting a Danish swirl,

0:15:470:15:50

filled with soaked raisins and golden sultanas.

0:15:500:15:54

You put brown sugar in between?

0:15:550:15:57

Brown sugar. I blitzed down some of the raisins to make the paste.

0:15:570:16:00

Do you soak them in anything?

0:16:000:16:01

Yes, I macerated them overnight in orange juice, blood orange,

0:16:010:16:05

zest of oranges, a little bit of lemon.

0:16:050:16:07

-Pain aux raisin?

-Ah, sort of.

0:16:070:16:11

Time's running out to deliver 144 breakfast pastries.

0:16:160:16:21

How many more do you need to do?

0:16:210:16:23

-Ah, over halfway.

-Over half left?

0:16:230:16:25

Over halfway. Just ten more.

0:16:250:16:28

The teams will have to plan the final hour

0:16:280:16:30

down to the last minute...

0:16:300:16:31

-How you getting on, Bear, how's it looking?

-Halfway, Chef.

0:16:310:16:34

..to give their pastries the maximum possible time to prove...

0:16:340:16:38

Right, do you want me...? I'll do one, you do one.

0:16:380:16:41

..whilst ensuring there's enough remaining time

0:16:410:16:44

to bake, cool and decorate.

0:16:440:16:47

First tray on to prove, Chef.

0:16:470:16:48

Egg wash. We need the egg wash.

0:16:480:16:50

The crown has to be egg washed.

0:16:500:16:52

Right, shall we do that?

0:16:520:16:53

-We're just

-BLEEP

-about. We've got one hour left.

0:16:540:16:56

I need to break away for two just to check that croissant.

0:16:560:16:59

Up on the right.

0:17:010:17:03

Yes, perfect, mate. Take it out.

0:17:030:17:05

Beautiful.

0:17:050:17:07

We're not doing 32, just do the right amount,

0:17:090:17:11

because we're too much near the edge.

0:17:110:17:13

Right, we've got to make a hole in the top here.

0:17:230:17:25

The hard part's where you get all these out of them, whatever happens.

0:17:250:17:29

Going in.

0:17:290:17:30

That can go in the prover.

0:17:320:17:34

You OK?

0:17:420:17:44

Hey?

0:17:440:17:45

-You're fine.

-Tired.

0:17:470:17:48

Yeah? Tough at the top.

0:17:480:17:51

Can that go any faster than that, no?

0:17:510:17:53

-BLEEP

-mate, what's going on there?

0:18:030:18:06

What's happened to the oven?

0:18:060:18:08

What's happened to the oven?

0:18:080:18:10

-Ah, mate! There's

-BLEEP

-butter everywhere. I mean everywhere.

0:18:110:18:16

-Can I put it in here?

-Yeah, just put it all together.

0:18:280:18:30

Just get it all in.

0:18:300:18:31

We're ten minutes behind. How many minutes have we got?

0:18:310:18:34

Pastry chefs, that's half an hour remaining.

0:18:340:18:37

Pass.

0:18:370:18:39

Pass. Quick, quick, quick, quick, quick. Quick.

0:18:390:18:42

-Timer.

-Yep, let's see.

0:18:420:18:44

What is going on with this oven?

0:18:440:18:46

Quick, quick.

0:18:460:18:48

We need to just bake the last two items. That's it.

0:18:480:18:51

We're ahead of time.

0:18:510:18:52

-Yeah, we

-BLEEP

-rushed it.

0:18:520:18:54

Quick!

0:18:540:18:55

Shut the door, shut the door.

0:18:570:18:58

Put it in there.

0:19:020:19:03

That's it.

0:19:050:19:06

Put this in the second one.

0:19:090:19:11

-Yeah.

-21 minutes left.

0:19:110:19:14

21, 35 seconds.

0:19:140:19:16

How we looking?

0:19:170:19:19

-Too much in the oven now.

-What?

-Too much in the oven.

0:19:190:19:21

I'm just piping the mousseline into my twist.

0:19:240:19:27

Well, just going to be looking at taking the croissants out, get

0:19:440:19:47

the beurres going in and just sort of garnishing up to finish off now.

0:19:470:19:51

On the side there, Chef.

0:19:540:19:56

Right, I'll finish these off.

0:19:560:19:57

Well done, Graham. Two oranges here.

0:19:570:19:59

Mamma mia, seriously happy about that!

0:20:020:20:06

So, little berry, two berries like that.

0:20:060:20:08

Doesn't have to be exact, mate.

0:20:080:20:09

Oh, my God. These look lush, mate.

0:20:090:20:12

Right, gold leaf. Tweezers - Maki, you got tweezers?

0:20:120:20:15

Now we're just waiting for the croissants to come out now.

0:20:150:20:18

Hey, hey, hey.

0:20:210:20:22

Ten minutes left, pastry chefs.

0:20:320:20:34

Right, let's finish strong and clean, lads, yeah?

0:20:340:20:37

-Yes, Chef.

-How long're them croissants going to be, mate?

0:20:370:20:40

Er, six more?

0:20:400:20:41

You have ten minutes, so I'm not worried.

0:20:410:20:45

-Is that all of them?

-Two more.

0:20:450:20:48

Need to turn it.

0:20:480:20:49

This look all right, mate?

0:20:570:20:58

Need a little bit more colour. That's not bad, is it?

0:20:580:21:02

-BLEEP

-compared to what I've been doing, mate.

0:21:020:21:04

Two minutes, two minutes, two minutes. They're not quite cooked.

0:21:040:21:08

Shut.

0:21:080:21:10

-First row is done.

-Get the last two out, guys, come on.

0:21:110:21:13

Just need one more minute to cool and then I'm going to get out.

0:21:150:21:18

One minute remaining. Let's start getting everything up, please.

0:21:180:21:21

Get them out, get them up.

0:21:210:21:22

You all right, mate?

0:21:240:21:25

Right, you've got seconds.

0:21:280:21:29

Let's get them on.

0:21:290:21:31

Five, four...

0:21:310:21:33

-Go, go, go.

-..three...

0:21:330:21:35

-Steady, steady.

-..two, one...

0:21:350:21:38

That is it, chefs.

0:21:390:21:41

-Well done, guys.

-Well done.

0:21:440:21:45

Could you make any more smoke in here, please?

0:21:450:21:48

LAUGHTER

0:21:480:21:49

Over 400 handmade breakfast pastries in just three hours,

0:21:550:22:00

but which team has taken a step closer to the final?

0:22:000:22:04

I actually think everyone is probably feeling edgy about this one.

0:22:180:22:22

Alongside the Park Lane boys' classic croissant

0:22:250:22:28

is a croissant twist

0:22:280:22:30

filled with an orange and dark chocolate creme patissiere.

0:22:300:22:33

I've been wanting to do this for the past hour.

0:22:340:22:37

IT CRACKLES

0:22:370:22:39

Ah, did you hear that?

0:22:390:22:40

I like the crispiness, I like the flakiness of your croissant.

0:22:400:22:44

Oh, look at... Hear the sound.

0:22:450:22:47

Oh-ho-ho!

0:22:470:22:49

Wow.

0:22:490:22:51

-Is that a sigh of relief?

-Oh, yeah, definitely.

0:22:510:22:53

I think you did a very good job.

0:22:530:22:55

-You can see the lamination.

-Yeah.

0:22:550:22:57

-Mmm!

-Thank you, thank you so much.

0:23:000:23:02

-Very nice.

-Thank you.

0:23:020:23:04

-BENOIT:

-Your creation is a bit of a let-down.

0:23:040:23:06

This, you know, as...

0:23:060:23:08

Huh?

0:23:080:23:09

I also don't like the texture of the creme pat. It's too starchy.

0:23:090:23:14

Their brioche creme Parisienne is joined by a brioche rose

0:23:160:23:19

flavoured with apple, cinnamon and apricot.

0:23:190:23:23

This one is very light.

0:23:230:23:25

This one is slightly heavier, which tells me

0:23:250:23:28

some will be fuller than others with the creme patissiere.

0:23:280:23:31

Bit of a shame. Tasting-wise...

0:23:310:23:33

Not bad. Not bad, flavour-wise.

0:23:370:23:38

Looking at the rose, they definitely look like a flower.

0:23:380:23:41

Really, really pretty.

0:23:410:23:43

Some are slightly taller than others and the bake is slightly uneven.

0:23:430:23:47

I do find the flavour a little bland.

0:23:510:23:53

So I don't think maybe you chose the right apple,

0:23:530:23:55

cos there's no tartness there either, to balance it.

0:23:550:23:58

For their two Danish pastries, an apricot and pistachio pinwheel

0:23:580:24:02

and a Sri Lankan-inspired raspberry and mousseline twist.

0:24:020:24:06

The colours are so striking.

0:24:060:24:08

I'm thinking, "Wow, yeah, really want one of those".

0:24:080:24:11

You poached your apricots, but you didn't overcook.

0:24:150:24:18

You cooked it just right.

0:24:180:24:19

The raspberries, I think I would have liked them

0:24:190:24:22

to be a little bit more glazed.

0:24:220:24:23

It needs a little bit more sweetness.

0:24:230:24:25

I know.

0:24:360:24:37

Alongside the Inventors' classic croissant,

0:24:400:24:43

is a kouign-amann laid with salt, sugar and butter.

0:24:430:24:47

They're all looking rather under-proved and therefore flat.

0:24:470:24:50

OK, so I can see now that it's cut, I've got no aeration at all.

0:24:540:24:58

It's completely solid.

0:24:580:24:59

Because that's a French speciality, technically, this one, kouign-amann.

0:25:010:25:05

I do like the flavour. A good combination of sweetness to salt.

0:25:090:25:13

A good caramelised flavour on the whole.

0:25:130:25:15

As a kouign-amann, it's actually not bad,

0:25:150:25:17

because the kouign-amann itself is not flaky.

0:25:170:25:19

So you kind of help yourself doing this.

0:25:190:25:22

But, you will lose on the croissant.

0:25:220:25:24

Their creme Parisienne is joined by a chocolate

0:25:270:25:30

and hazelnut brioche bun with a hazelnut praline crown.

0:25:300:25:33

The creme patissiere inside, too much.

0:25:360:25:38

Too much steam creates that pocket at the top and makes it a bit heavy.

0:25:380:25:43

So less is more.

0:25:430:25:45

Looking at the colour, I quite like the bake from the brioche over here.

0:25:450:25:49

I'm not too sure with the chocolate custard that you put in.

0:25:550:25:59

It's very dense and heavy.

0:25:590:26:01

Their Danish pastries are a rhubarb and Gran Marnier custard pinwheel

0:26:020:26:07

and an apricot-and-custard-filled flower.

0:26:070:26:10

With your pinwheel, which was the main task, we've lost the shape.

0:26:110:26:15

Perhaps you've rolled your dough a little thick.

0:26:150:26:18

Bon, before I even start,

0:26:210:26:23

what can you see?

0:26:230:26:24

I can see raw.

0:26:240:26:26

Raw.

0:26:260:26:27

So to taste that even is going to be a bit tricky.

0:26:290:26:32

Yeah, there's no excuse.

0:26:320:26:33

And then we can look at the pinwheel as well.

0:26:330:26:35

This one is a little bit more.

0:26:350:26:36

-Everything compact together. You've got a disaster.

-Yes, yeah.

0:26:360:26:39

It's a shame, because the flavour could have worked well.

0:26:430:26:47

The Armed Forces have paired their classic croissant

0:26:540:26:57

with one filled with blueberry and almond cream.

0:26:570:27:00

I've saw a lot of smoke coming out of the oven there

0:27:000:27:03

and kind of a burning smoke.

0:27:030:27:05

We think it's possibly the butter,

0:27:050:27:06

because we've not used pastry butter, we've used proper butter.

0:27:060:27:09

The pastry butter is slightly drier,

0:27:090:27:11

there is more fat and therefore less water.

0:27:110:27:13

So if you use normal butter,

0:27:130:27:14

there's all the chances for it to leak a little bit more.

0:27:140:27:17

Having said that, they look pretty uneven.

0:27:170:27:20

The problem when you've got big ones and small ones

0:27:200:27:22

is they all cook different.

0:27:220:27:23

Some may be a little drier than others.

0:27:230:27:25

Well, it does taste butter,

0:27:300:27:32

shame you didn't have a little bit more lift.

0:27:320:27:35

The little blueberry one, it's almost one block now.

0:27:350:27:38

It makes it a little bit difficult to eat.

0:27:380:27:40

Having said that, on both counts, you've got crispiness.

0:27:400:27:43

The blueberry and the crispiness work.

0:27:430:27:46

Their creme Parisienne is joined by a brioche a tete,

0:27:470:27:50

filled with chocolate and hazelnut.

0:27:500:27:53

Your creme Parisienne has lost the filling inside.

0:27:530:27:57

So all I'm getting is quite a dry brioche.

0:27:570:27:59

This is very enjoyable. It's salty, it's chocolaty, it's praline.

0:28:020:28:07

The flavour and the texture

0:28:070:28:08

are as good as it gets,

0:28:080:28:10

so on this base, well done.

0:28:100:28:11

Thank you very much.

0:28:110:28:13

Finally, they've made a peach and raspberry pinwheel

0:28:130:28:16

and a raisin swirl.

0:28:160:28:19

It's not quite uniform as I like them to be.

0:28:190:28:22

And I think it's a bit undercooked for my liking as well.

0:28:220:28:25

It's a good jaw exercise.

0:28:300:28:32

I have to chew, and I chew, and I'm still chewing.

0:28:320:28:36

It should be crispy, flaky when I bite in and moist in there.

0:28:360:28:41

And come to the swirl over here, I think it's undercooked again.

0:28:410:28:45

It is very doughy in the centre.

0:28:450:28:47

But saying that, I quite like the texture.

0:28:470:28:50

-Thank you very much.

-Cheers, Chef.

0:28:500:28:52

-Well, that was brutal.

-Yeah.

0:28:560:28:57

The judges will now award each pastry a mark out of 30.

0:29:010:29:05

A strong total score from this morning's challenge

0:29:050:29:08

could be a big step towards a place in the final.

0:29:080:29:11

James' team.

0:29:130:29:15

For the croissants...

0:29:150:29:18

Nine points.

0:29:180:29:19

For the brioche...

0:29:200:29:22

Ten points.

0:29:220:29:24

For the Danish...

0:29:240:29:26

Nine points.

0:29:260:29:28

And a total of 28 points for your miniatures round.

0:29:280:29:31

Sajeela's team.

0:29:330:29:35

For your croissants...

0:29:350:29:37

19 points.

0:29:370:29:39

For your brioche...

0:29:390:29:41

18 points.

0:29:410:29:42

For your Danish...

0:29:440:29:46

that's another 18 points.

0:29:460:29:48

And that gives you a grand total

0:29:480:29:51

of 55 points for your miniatures round.

0:29:510:29:54

It's a huge lead for Sajeela.

0:29:540:29:56

But can Liam catch him?

0:29:570:29:59

Liam.

0:29:590:30:01

For the croissants...

0:30:010:30:03

16.

0:30:030:30:04

For the brioche...

0:30:050:30:08

17.

0:30:080:30:09

For the Danish...

0:30:100:30:11

13.

0:30:130:30:15

And gives you a grand total

0:30:150:30:17

of 46 for your miniatures.

0:30:170:30:19

Sajeela, you and your team are out front with 55 points.

0:30:200:30:26

Well done, guys.

0:30:260:30:27

-Nine points.

-We can make up nine.

-I can deal with that.

0:30:270:30:30

We're still a little bit disappointed, because we wanted just

0:30:310:30:34

a little bit more of a lead just to give you that bit of a comfort zone,

0:30:340:30:38

and now we just know we're fighting for everything.

0:30:380:30:41

We're very new to the breakfast pastry.

0:30:410:30:43

To be able to hold our own in the company

0:30:430:30:46

of Marks and Spencer's and Hilton...

0:30:460:30:48

Feeling chuffed, really.

0:30:480:30:49

We were placed third after the first round in the first heat,

0:30:490:30:53

but we came back and won that heat.

0:30:530:30:54

So I don't see why we can't do that again today.

0:30:540:30:58

Well, we're addicted to stress, aren't we?

0:30:580:31:00

One challenge remaining,

0:31:020:31:03

and with a place in the Grand Final at stake,

0:31:030:31:06

the teams didn't waste a minute of yesterday's golden hour,

0:31:060:31:10

preparing for their most important showpiece yet.

0:31:100:31:13

-That's the kirsch stock syrup going on now, Chef.

-Thank you.

0:31:130:31:16

Liam's team are only a few points away and everything is to play for.

0:31:160:31:20

There's no doubt that this afternoon they have to come back,

0:31:200:31:23

hell and leather, and throw everything they've got

0:31:230:31:25

at the kitchen, really to show what they can make.

0:31:250:31:27

And Sajeela's team wasn't the strongest on the showpiece,

0:31:270:31:30

so I think that gives them an advantage as well.

0:31:300:31:32

They have a little lead, but it's not necessarily their strength

0:31:320:31:35

-that they're coming to this afternoon?

-Yep.

0:31:350:31:37

-James' team is a little bit more tricky.

-27 points behind.

0:31:370:31:39

-27 points.

-He's way behind,

0:31:390:31:42

but we've seen that the showpiece is their creative moment.

0:31:420:31:45

That's their strength.

0:31:450:31:47

This time, they might do the same again.

0:31:470:31:49

But saying that, 27 is a hard push.

0:31:490:31:51

27 points off you guys?

0:31:510:31:53

Easy!

0:31:530:31:54

Welcome back, chefs.

0:32:000:32:02

It's time for the showpiece.

0:32:020:32:04

The judges want you to create a chocolate container that

0:32:040:32:08

holds at least 90 confections of three different types.

0:32:080:32:12

30 nougat, 30 pate de fruit and 30 dipping chocolate.

0:32:120:32:18

We want to be intrigued with the flavour, texture and colour.

0:32:180:32:22

I'm looking for exemplary chocolate and fine sugar work skills,

0:32:220:32:27

but don't forget style and creativity.

0:32:270:32:30

You can build your structure with height or out with width.

0:32:300:32:35

It's time for you to impress us though,

0:32:350:32:37

if you want to book your place in the final.

0:32:370:32:39

Each judge can award up to 50 points for your showpiece,

0:32:390:32:42

so there's plenty for you to make up any lost ground.

0:32:420:32:46

You now have three hours to complete

0:32:470:32:49

and present your chocolate showpiece.

0:32:490:32:52

Your time starts now.

0:32:520:32:55

-Pan of water's going on, Bear.

-Yes, Chef.

0:32:580:33:00

For the semifinal,

0:33:000:33:02

the showpiece challenge will be even harder to pull off.

0:33:020:33:05

Three separate confections, 30 of each.

0:33:050:33:09

And all of them served

0:33:090:33:10

in a structure crafted entirely from chocolate.

0:33:100:33:13

What's a good showpiece for a competition like this one?

0:33:130:33:16

There is no formula.

0:33:160:33:17

You need to know confidently

0:33:170:33:19

that you will be able to achieve what you want.

0:33:190:33:21

People who will take risks

0:33:210:33:23

are the ones which are likely to not deliver.

0:33:230:33:25

As we've seen so far, even during the heats,

0:33:250:33:27

in the semifinal, you have to really find that just balance

0:33:270:33:31

between risk-taking

0:33:310:33:34

and compromise for strategy.

0:33:340:33:37

Our design concept is show time.

0:33:400:33:42

We're going a bit lights, camera, action. We're going all bells and whistles.

0:33:420:33:46

The star of our show, she's going to have some beautiful feathers

0:33:460:33:48

around her head and she's going to be quite dramatic.

0:33:480:33:51

We've got our little mannequin that's going to be

0:33:510:33:53

on the stage, up front, and that stage will house our chocolates.

0:33:530:33:56

If we want to get in the final, we know we've got to bring it.

0:33:560:33:58

So we're doing absolutely everything we can about that.

0:33:580:34:01

The inventor's towering tribute

0:34:010:34:03

to the golden age of show business

0:34:030:34:04

will also feature a chocolate stage,

0:34:040:34:07

which will house their coconut

0:34:070:34:09

and passion fruit pate de fruit,

0:34:090:34:10

pistachio and cherry confit nougat

0:34:100:34:13

and their dipped chocolates

0:34:130:34:14

with hazelnut, cherry

0:34:140:34:15

and balsamic vinegar.

0:34:150:34:18

-You know what you've got to do?

-We do.

0:34:180:34:20

How many times have you put this together before?

0:34:200:34:22

-The showpiece itself?

-Yeah.

-The whole thing?

-Yeah.

0:34:220:34:24

We haven't put together the chocolate passage, that's the same as we did last showpiece -

0:34:240:34:28

that's what we do. We designed the whole thing in card,

0:34:280:34:31

we cast everything out of card and moulds,

0:34:310:34:33

then we make our own silicone moulds to make all the pourings.

0:34:330:34:36

Yesterday's mainly about pouring chocolate, pouring passage,

0:34:360:34:39

pouring sugar into those moulds that we've designed.

0:34:390:34:41

So you've done all of this work, but you've never actually

0:34:410:34:44

-put it all together before as a piece?

-No...

0:34:440:34:46

-..but we have done it in card.

-Hats off to you.

-Yep.

0:34:460:34:49

Good luck, guys!

0:34:490:34:50

It worked well for us last showpiece and

0:34:500:34:52

we hope it's going to bode well for us today.

0:34:520:34:54

Yeah, why change a formula? Why change a working formula?

0:34:540:34:56

(Oh, my God!)

0:34:560:34:58

The Park Lane boys are a little more prepared.

0:35:010:35:04

I think we've probably done it five or six times.

0:35:040:35:06

We're doing a Japanese chest of drawers with a Japanese fan,

0:35:060:35:10

a bonsai tree from sugar and then a little lucky yellow cat that they

0:35:100:35:13

have that just says, "Good luck," in Japanese on it.

0:35:130:35:16

Their delicately patterned

0:35:160:35:18

Japanese bureau will be

0:35:180:35:19

constructed from French dark chocolate

0:35:190:35:21

and its drawers will be filled with apple pate de fruit,

0:35:210:35:24

mango and papaya nougat,

0:35:240:35:26

and lemon grass chocolate truffles.

0:35:260:35:29

On the prep day, we managed to pour all of our frame for the main,

0:35:290:35:31

sort of, structure of it, so today it's just a case of cleaning

0:35:310:35:34

all the edges and then sticking the whole thing together.

0:35:340:35:37

Despite all their careful preparation...

0:35:370:35:39

Just so you know, that chocolate is seriously blooming, like, massively.

0:35:390:35:44

-You're joking?

-No, no, no.

0:35:440:35:46

..their chocolate has bloomed, creating cloudy white

0:35:460:35:49

imperfections on what should be a shiny surface.

0:35:490:35:52

-Got a massive bloom on it.

-Where?

0:35:520:35:55

Like, right on the front.

0:35:550:35:56

Common causes of blooming are incorrect tempering

0:35:560:35:59

or exposure to moisture.

0:35:590:36:00

Either the fat or the sugar crystallises,

0:36:000:36:03

leaving telltale white marks on the surface of the chocolate.

0:36:030:36:06

There's nothing we can do about it now.

0:36:060:36:08

-We're going to decorate over?

-Yeah, we'll do something.

0:36:080:36:12

But Sajeela's team aren't the only ones.

0:36:120:36:15

-See what I mean about all this chocolate?

-Yeah, yeah.

0:36:150:36:18

You can see that at the back of that though, eh?

0:36:180:36:20

You could see it was bloomed.

0:36:200:36:21

And the Armed Forces have seen Creme de la Creme's

0:36:210:36:24

most extreme case of the bloom yet...

0:36:240:36:26

Blooming the chocolate isn't really what you aim to do.

0:36:260:36:30

Tell you what, that is banging.

0:36:300:36:32

..but they've done it on purpose.

0:36:320:36:34

We've poured the chocolate in the mould, we've squiggled it

0:36:340:36:37

around and hopefully that bit bloomed, so it looks like maple.

0:36:370:36:41

Their aiming to make their chocolate container look like real wood.

0:36:410:36:44

It is a little bit dangerous, because you can mess up

0:36:440:36:47

the crystallisation in it and then your chocolate won't be tempered,

0:36:470:36:50

so you won't be working with hard chocolate -

0:36:500:36:52

but we've managed to do it so far.

0:36:520:36:55

The Armed Forces wood-like chocolate

0:36:550:36:56

will form an ornate jewellery box

0:36:560:36:58

filled with apricot

0:36:580:37:00

and pistachio nougat,

0:37:000:37:01

pear and sour apple pate de fruit

0:37:010:37:04

and dipped chocolates,

0:37:040:37:05

layered with ganache,

0:37:050:37:07

cherry jam and marzipan.

0:37:070:37:09

Wow, these look amazing!

0:37:090:37:10

And what's the story behind it?

0:37:100:37:12

-The inspiration behind for this one, Chef?

-Yeah.

0:37:120:37:14

It actually came from my grandad.

0:37:140:37:16

He met my grandma... After a few months of them dating, he actually

0:37:160:37:19

-made her a jewellery box himself...

-Oh, wow!

0:37:190:37:21

..and we managed to get pictures of it.

0:37:210:37:23

It's almost, sort of, a nod to my nan and grandad.

0:37:230:37:25

What a heart-warming story.

0:37:250:37:27

We've gone for some touching the heart strings today.

0:37:270:37:29

Yeah, yeah, yeah. I'm not sure that it'll work on the judges -

0:37:290:37:32

it's still got to taste nice and work well, I'm sure.

0:37:320:37:34

-We can do that as well.

-It's worth a swerve, isn't it? It's worth a try.

0:37:340:37:37

And timescale wise, you've got enough time to get all of that done?

0:37:370:37:40

On our practice, we were 34 seconds under.

0:37:400:37:43

How many? Sorry, did you say seconds or minutes?

0:37:430:37:45

-34 seconds under.

-34 seconds?!

-Yeah.

0:37:450:37:48

Nothing like pushing yourself, Chef!

0:37:510:37:53

-And how many times have your practised it?

-Twice.

-Twice.

0:37:530:37:56

In the practice, I wasn't there having a little chat, was I?

0:37:560:37:59

-Now we're losing time.

-Now we're losing time,

0:37:590:38:01

but we've only been talking for 34 seconds, so it's all right.

0:38:010:38:03

-So we're off now.

-So, yeah... We'll let you get going.

0:38:030:38:07

Cheers, Chef.

0:38:070:38:08

Bringing the egg whites up for the nougat.

0:38:110:38:13

Almost at temperature, and that will be going on.

0:38:130:38:15

Nougat begins as a mixture of beaten egg whites, hot sugar and honey.

0:38:150:38:20

Do you want to start cutting the filling for the nougat?

0:38:200:38:23

All right, Chef, thank you.

0:38:230:38:24

Once the nuts and fruit are added,

0:38:240:38:27

it needs to be chilled until it's set.

0:38:270:38:30

It's a process that James' team began during yesterday's prep hour.

0:38:300:38:35

So you made the nougatine yesterday?

0:38:350:38:36

Yesterday, yes, it's nice and set now.

0:38:360:38:38

So this is perfect for getting exact same shapes, exactly the same size?

0:38:380:38:43

So Cherish doesn't get her ruler out.

0:38:430:38:45

Then we compress it as well, if it's overnight.

0:38:450:38:47

So we've got a weight on top, so we compress it and we get a nice...

0:38:470:38:49

-So it's got these beautiful colours floating through it.

-Yeah.

0:38:490:38:52

-All suspended really nicely.

-Yep.

0:38:520:38:54

And what flavours have you got in there?

0:38:540:38:56

We've got nuts - pistachio, hazelnuts, colours.

0:38:560:38:59

So we kept it simple, so that all the colour

0:38:590:39:01

comes out from the inside.

0:39:010:39:03

I just want to separate these first.

0:39:030:39:06

Sajeela also set his nougat overnight.

0:39:060:39:09

I put dried mango, dried pineapple and some nuts as well.

0:39:090:39:12

He's attempting to make this traditionally French

0:39:120:39:15

confection work with his Japanese theme.

0:39:150:39:18

I'm making agar jelly, so I cut thin slices

0:39:180:39:20

and arrange on top of the nougat.

0:39:200:39:22

We are doing a nougat that looks like a sushi.

0:39:220:39:25

And the nougat looks pretty rough. So worried, worried.

0:39:250:39:29

Are they eating gradually all the little advanced points

0:39:290:39:33

they had with the first part of this competition?

0:39:330:39:36

Is that going to be enough this afternoon to stay ahead?

0:39:360:39:39

Not sure.

0:39:390:39:41

As well as the nougat, there are 60 more individual confections to make.

0:39:420:39:47

I can see you've got two different ganaches there.

0:39:470:39:49

-Yes, chilli and kirsch ganache...

-Yeah.

0:39:490:39:52

..and inside we've got induction of balsamic vinegar

0:39:520:39:55

and sugar and it is white chocolate ganache

0:39:550:39:57

with hazelnut and at the bottom

0:39:570:40:00

feuilletine, milk chocolate feuilletine, yeah.

0:40:000:40:02

Hey, you've got a lot of flavours and textures.

0:40:020:40:05

All truffles are going to match to our theme -

0:40:060:40:09

so it's a Japanese, Asian flavour of lemon grass truffle.

0:40:090:40:13

There should be a bit of lemon grass kick.

0:40:130:40:15

This flavour is really unique.

0:40:150:40:17

But Sajeela's not the only one risking something different.

0:40:170:40:20

I'm actually quite intrigued. What are you doing over here?

0:40:200:40:23

Why do you need a sponge?

0:40:230:40:24

This is for our dipped chocolate.

0:40:240:40:26

Andy is attempting a dipped chocolate with nine layers.

0:40:280:40:32

The sponge is bit dry. Is that how you want it to be?

0:40:320:40:34

Yes, because I want to brush it with kirsch,

0:40:340:40:36

so I want it to take on the kirsch for the flavour

0:40:360:40:38

but I don't want it to compromise the actual sponge itself.

0:40:380:40:41

So we have, sponge, ganache, sponge, cherry jam

0:40:410:40:44

-and finish with a cherry marzipan.

-OK, interesting.

0:40:440:40:47

Liam is doing very well for his container,

0:40:500:40:53

to contain the confection.

0:40:530:40:55

Whereas, I'm a bit worried about Andy because I'm still seeing him

0:40:550:41:00

building the body for the dipping chocolate.

0:41:000:41:04

So I am actually a little bit concerned that the end product

0:41:040:41:07

might not be as sharp as I'm looking for.

0:41:070:41:11

-Are you all right, Andy, yeah?

-Yes, I'm good, Chef.

0:41:110:41:13

-Staying concentrated good, yeah?

-Yes, Chef.

0:41:130:41:15

Nice, even cutting and that mate. You've done an amazing job.

0:41:150:41:18

-Don't ruin it right at the end, yeah?

-I won't, Chef.

0:41:180:41:21

Just as they did with their nougat,

0:41:260:41:28

the inventors and the Park Lane boys

0:41:280:41:30

began making their pate de fruit in the prep hour.

0:41:300:41:33

I'm building up the small, mini green apple.

0:41:340:41:37

For my recipe, I like to keep it softer, not too hard.

0:41:370:41:40

So if I set it overnight, this gives me the right texture.

0:41:400:41:44

Pate de fruit are made with a precise combination of boiling

0:41:440:41:47

sugar, pectin and fruit puree.

0:41:470:41:51

Make sure you get that sugar spot-on, Andy, yeah?

0:41:510:41:54

Blow them away with that flavour, bud.

0:41:540:41:56

You know you can do it and it's a hard recipe, so concentrate, mate.

0:41:560:41:59

Yes, Chef.

0:41:590:42:01

-It's another task on Andy's list.

-Andy!

-Chef.

0:42:010:42:05

-Where are you?

-Trying to find my knife.

0:42:050:42:07

You're 107, mate. You're going over 107.

0:42:070:42:10

Sugar temperature is key to a pate de fruit's texture.

0:42:100:42:13

Thing is, mate, are you getting the reading from the bottom of the pan?

0:42:130:42:17

Cooked too high, and they'll be too hard to chew.

0:42:170:42:20

But too low and they'll be soft and shapeless.

0:42:200:42:24

That's your problem, Andy.

0:42:240:42:26

Now she's dropped well below 100.

0:42:260:42:29

What about the nougatine, where's that?

0:42:290:42:30

-I'm just about to cut it, it's in there.

-Is it? How's that now?

0:42:300:42:35

Well done, mate.

0:42:350:42:37

I'm making a bonsai tree out of sugar.

0:42:390:42:42

Now I'm going to pour sugar, I'm going to make a tree, branches

0:42:420:42:45

coming off, and then I'm going to pour green sugar into dry ice.

0:42:450:42:48

The sugar goes through all the gaps in the dry ice

0:42:480:42:51

and makes, sort of, a bush effect.

0:42:510:42:54

I have to carve a ballerina.

0:42:540:42:56

Hopefully, it won't look too crap.

0:42:560:42:58

How long do you reckon she'll take you?

0:42:580:43:01

A good five minutes, mate.

0:43:010:43:03

Makes me nervous when Benoit comes around,

0:43:030:43:05

especially when I'm doing my sugar.

0:43:050:43:07

He just doesn't give anything away.

0:43:070:43:09

He just looks and you're just like,

0:43:090:43:12

"Is this just completely rubbish or... What is he thinking?"

0:43:120:43:15

Get her sprayed up, mate, lacquered up, get a bit of colour on her.

0:43:160:43:19

Get them down and then we'll go in.

0:43:190:43:22

So this is the central column.

0:43:220:43:24

So this is one big chunk of about

0:43:240:43:27

25 kilos of chocolate moulded in a pipe.

0:43:270:43:30

There's nothing I can do about it now.

0:43:310:43:33

Hopefully, he's going to like it. You just never know.

0:43:330:43:36

Just keep motoring, mate.

0:43:370:43:39

This is risk, yeah, but, you know, without risk...

0:43:430:43:48

there's no fun, so...

0:43:480:43:49

You know, we're here to do the risky business and that's...

0:43:490:43:54

You know, we're behind, you know?

0:43:540:43:57

Seeing how everyone else is coming together.

0:44:020:44:04

-I haven't even looked, mate.

-I've only just looked.

0:44:040:44:06

I was just, sort of, building all the individual elements

0:44:060:44:09

right now for the box that we're going to assemble.

0:44:090:44:12

One drawer done, Chef, ready for lacquering.

0:44:120:44:15

We're sticking the whole main structure now.

0:44:150:44:18

How is the pate de fruit, Andy?

0:44:180:44:21

Just about to check it in a second, Chef.

0:44:210:44:23

Go a bit...

0:44:230:44:25

-It's a bit kinked over this way.

-Is it a bit kinky? I'd take it off.

0:44:250:44:28

-It's hard to see. No, no, it's fine.

-Is it kinky?

-No, it's fine.

0:44:280:44:30

-It's hard to see because of the way it runs down.

-It looks kinky here.

0:44:300:44:34

-Andy?

-Chef.

-When do you need your chocolate?

0:44:370:44:41

As soon as I've cut the fruit. The mix isn't exactly how I'd like it.

0:44:410:44:44

I would have liked it to have been a lot firmer than what it is.

0:44:440:44:47

It's got to have another central piece on top of it as well yet,

0:44:470:44:50

so...it's a big one.

0:44:500:44:53

-Oh, I just noticed how

-BLEEP

-fragile it is.

0:44:530:44:55

Go all the way in, as far as you can go.

0:44:580:45:00

That's as far as you should go.

0:45:000:45:04

Chef, I'm going to have to boil them by hand. They're really soft.

0:45:040:45:07

-What the

-BLEEP?

0:45:080:45:11

Apple done.

0:45:150:45:16

They're no good, Andy.

0:45:160:45:19

Two out of three ain't bad.

0:45:190:45:21

-OK?

-Yeah, go on.

0:45:230:45:24

That's facing outwards.

0:45:270:45:29

Are you on the edge?

0:45:290:45:30

Can you line me up to where I have to be, Bear?

0:45:300:45:33

There.

0:45:330:45:34

Hold it exactly there.

0:45:340:45:36

Just let's not build it any more, because we need to move it as well.

0:45:380:45:41

-So we're going to pick it up, yeah?

-OK, let's go.

0:45:410:45:44

Whoa, guys - you're going to bend this if you lift it like that.

0:45:440:45:47

Just from the polythene... Cellophane. I'm going to lift it from this.

0:45:470:45:50

Yes, excellent, excellent. That's it.

0:45:500:45:52

Voila!

0:45:520:45:53

Whoa!

0:45:530:45:56

Maki, chocolate - quick. That's enough, that's enough.

0:45:560:46:00

-All right, you need to put something over here, yeah?

-Yeah.

0:46:000:46:02

Follow me.

0:46:020:46:04

-Yeah?

-Sorry. Where do you want it?

-Just there, just there.

0:46:040:46:09

-Where you going to take it...?

-That's it, yeah.

0:46:090:46:12

Ready? Let's go, let's go.

0:46:130:46:16

Excellent, excellent.

0:46:160:46:18

Let's go, let's go, let's go.

0:46:180:46:20

-Wait.

-Wait!

-I'm going to just put it straight in the middle.

0:46:200:46:23

Spin the Perspex round.

0:46:230:46:25

Hold the door, yeah. Three, two...

0:46:270:46:31

..one.

0:46:310:46:34

-Really?

-You got the door...?

-BLEEP...

0:46:350:46:38

..because I can't get in.

0:46:380:46:41

Andy, get round me.

0:46:410:46:44

Easier said than done, mate.

0:46:440:46:46

Bear, you need to reverse in.

0:46:460:46:48

All right, so we need to spin here.

0:46:480:46:52

-You all right, you got the door?

-Andy, go around the front.

0:46:540:46:57

Careful on that circle.

0:47:000:47:01

That's it.

0:47:030:47:05

It make me very nervous standing near here.

0:47:050:47:08

With a bit of luck, it won't fall.

0:47:080:47:10

-Andy, I need them petit fours, mate.

-You can take them.

0:47:100:47:14

-Beautiful, Maki, beautiful.

-Oh...

0:47:140:47:16

Pastry chefs, you have one minute.

0:47:160:47:19

We love stress!

0:47:190:47:20

Coming in back. Careful around the box now, guys.

0:47:200:47:22

Soon as you've got your stuff, move out.

0:47:220:47:25

Let's just spray the hell out of it all, yeah?

0:47:250:47:29

Wait, wait, wait, wait, wait, wait, wait, wait.

0:47:300:47:34

That is it, pastry chefs, your time is up.

0:47:400:47:43

Put the drawer down there.

0:47:430:47:44

Put the pate de fruits in there, yeah?

0:47:440:47:46

I ain't sure now, me.

0:47:560:47:59

Yeah.

0:48:120:48:14

Oh, it was an experience, relax.

0:48:260:48:29

What do you want?

0:48:290:48:31

Just going to get dressed up on national TV(!)

0:48:310:48:34

It looks as though it's unfinished.

0:48:480:48:50

Looking at the face, I think it looks a bit scary.

0:48:500:48:53

It's like Friday the 13th in a way.

0:48:530:48:56

What happened to the drawer?

0:48:560:48:58

We've obviously had a bit of a drawer malfunction there

0:48:580:49:00

but did have one solid piece of stage in front with the stage

0:49:000:49:03

lights here to exposure our petit fours on the inside.

0:49:030:49:07

You were trying to illustrate theatre and drama,

0:49:070:49:10

I think you got drama.

0:49:100:49:11

Definitely, it looks like you suffered from that drama

0:49:110:49:14

and the piece reflects that, unfortunately.

0:49:140:49:16

We definitely had a bit of drama in the last hour, didn't we, Graham?

0:49:160:49:19

We certainly did.

0:49:190:49:20

I can taste that there's some confit fruits in there

0:49:260:49:30

with your glazed cherries, so they all add up very nicely.

0:49:300:49:33

-Slightly undercooked for me.

-Yeah, it's a bit sticky.

0:49:330:49:36

Just slightly, did you dry your egg after you put your sugar in?

0:49:360:49:39

Normally, you use the torch to dry it out or you take

0:49:390:49:41

the sugar a little bit more.

0:49:410:49:43

And perhaps a tad too many nuts inside.

0:49:430:49:45

OK, shall we move on to the pate de fruits?

0:49:450:49:48

Uh-oh.

0:49:500:49:52

Uh-oh.

0:49:530:49:55

Very sticky, very elastic.

0:49:570:49:59

It tastes of passion fruit, that's good.

0:49:590:50:01

It just means the coconut element is actually nice at the beginning

0:50:010:50:04

-but then the passion fruit takes over.

-Yep.

0:50:040:50:07

Let's move on to the chocolate.

0:50:070:50:08

I like the shape.

0:50:080:50:09

I do think your tempering is a little off.

0:50:090:50:11

They could be much shinier.

0:50:110:50:13

And when you were dipping them, your chocolate was quite thick.

0:50:130:50:16

So I've cut mine already in half, so we can see.

0:50:160:50:18

It looks very nice. It's very interesting.

0:50:180:50:20

I've got two different types of ganache.

0:50:200:50:22

-I think you said they were cherry and white chocolate.

-Yep.

0:50:220:50:26

So I can see your chocolate cherry is just a little bit on the thick side.

0:50:260:50:29

So again, a little bit of cocoa butter, make it more fluid,

0:50:290:50:33

easier to dip and a thinner coating.

0:50:330:50:36

Mmm, I like that.

0:50:360:50:40

Beautiful smooth texture, just melts away in the mouth.

0:50:400:50:43

Really strong, very pleasant taste of cherry.

0:50:430:50:46

The white chocolate adds a little bit of sweetness, but feuilletine

0:50:460:50:49

gives the texture and the balsamic vinegar -

0:50:490:50:52

just getting as an aftertaste.

0:50:520:50:54

It's a very pleasant chocolate for me.

0:50:540:50:56

I like to have a little bit more of the jelly with the balsamic

0:50:560:50:59

because it's so tasty, so I just want to have a bit more

0:50:590:51:02

so that it balances up the sweetness.

0:51:020:51:04

Samurai Sajeela.

0:51:360:51:38

Samurai James.

0:51:380:51:40

Samurai Sam.

0:51:400:51:41

Erm... I'm not quite sure what to say, guys!

0:51:450:51:49

Do we bow? What do we do?

0:51:490:51:51

-Whatever you fancy.

-Konnichiwa.

0:51:510:51:54

I love your theatre and I love your drama.

0:51:540:51:57

So it's very well themed all together.

0:51:570:51:59

Even your choice of print is quite Japanese.

0:51:590:52:02

I think sometimes the simplest thing is the most difficult thing

0:52:020:52:05

because what we're looking for is perfection.

0:52:050:52:08

Here we can see all your marks where it hasn't come

0:52:080:52:11

away from your acetate and there's quite a few finger prints.

0:52:110:52:14

It's nice and shiny here but it's very dull here,

0:52:140:52:18

so there's inconsistencies.

0:52:180:52:20

Even though it's a simple form of sugar, Sam, it is also nicely done.

0:52:200:52:25

OK, here we go, drawer one.

0:52:270:52:29

Drawer two.

0:52:290:52:31

Visually, great colours, so that's very pleasant.

0:52:340:52:37

Your nougat's really undercooked.

0:52:410:52:43

It's very soft, very sticky, very difficult to handle.

0:52:430:52:46

-I like the texture of the apple.

-OK, thank you.

-I like the size.

0:52:540:52:58

The only thing is that I can't tell that is an apple

0:52:580:53:01

unless I look at the design.

0:53:010:53:04

I would have loved to have a fresher apple flavour.

0:53:040:53:07

-But the texture...

-Yeah, the texture's spot-on.

-Spot-on.

0:53:070:53:09

OK, thank you.

0:53:090:53:10

-SAJEELA:

-It's a lemongrass-flavoured truffle, there.

0:53:130:53:17

I like the texture of your ganache, it feels quite smooth.

0:53:170:53:20

Just enough for it to melt quickly onto my palate

0:53:200:53:23

and then dissolve straight away.

0:53:230:53:25

Well, is it me or just lemon grass is completely gone there?

0:53:250:53:28

-No, no

-lemon grass. I've got an intense, strong chocolate.

0:53:280:53:33

So overall, a nice chocolate experience, but no lemon grass.

0:53:330:53:38

Oh, mate, that was properly, properly horrible.

0:53:470:53:49

You never know, we're nine points ahead.

0:53:490:53:52

No, no chance, mate.

0:53:520:53:53

It's not yet over.

0:53:530:53:55

-ALL:

-Aww!

0:54:010:54:03

What a picture!

0:54:030:54:05

The story behind this is my grandad made my nan a jewellery box

0:54:050:54:09

after they'd been dating for a few months and we've basically

0:54:090:54:12

tried replicating the jewellery box that he made for my nan.

0:54:120:54:16

Ah, there is the jewellery.

0:54:160:54:19

I find that this story is very romantic.

0:54:190:54:22

-Love the whole concept, well done.

-Thank you very much.

-Cheers, chefs.

0:54:220:54:26

Before we start, I think we can look at the balance between them.

0:54:260:54:29

One starts very small, medium and very big.

0:54:290:54:32

We had a little issue with the pate de fruit, so that should be

0:54:320:54:35

bigger and the dipped chocolate should be a little bit smaller.

0:54:350:54:38

Should we taste? Nougat...

0:54:380:54:40

Being very sweet, the apricot cuts through it.

0:54:420:54:45

The downside, it's a little undercooked,

0:54:450:54:48

so you got something extremely chewy and sticky.

0:54:480:54:51

Should we move to the next one, perhaps, yeah?

0:54:510:54:54

It's really soft.

0:54:540:54:56

So pate de fruit should have some structure to it.

0:54:560:54:58

It's just, sort of, disintegrating,

0:54:580:55:00

so it's very hard to actually eat it.

0:55:000:55:02

The flavour's there, definitely,

0:55:020:55:04

it just hasn't got the appearance a normal pate de fruit should have.

0:55:040:55:08

The dipped chocolate...

0:55:080:55:10

The finish is not precise for me

0:55:100:55:12

and I think that it is cut a bit too chunky and clumsy for my liking.

0:55:120:55:17

You've chosen to take lots of different layers and then cut it.

0:55:170:55:21

There's no way after that you're going to be able to cover

0:55:210:55:24

it neatly and dip it in chocolate.

0:55:240:55:26

I can taste a lot of grainy sugar,

0:55:260:55:29

something that is not cooked well or the sugar has not been dissolved.

0:55:290:55:32

For me, I like to get some acid in it, but there isn't...

0:55:320:55:36

The lemon juice... Or just a touch, to balance the sweetness.

0:55:360:55:40

(We messed up too much on that.)

0:55:470:55:50

(Not bad for four days learning how to do it, though.)

0:55:500:55:53

150 points are on offer for the showpiece.

0:55:540:55:58

The team with the highest total score from both challenges

0:55:580:56:01

will get a place in the Grand Final,

0:56:010:56:03

and the highest scoring runner-up from the two semifinals will

0:56:030:56:07

also go through on a wild card.

0:56:070:56:09

I can now reveal the scores.

0:56:100:56:13

James' team, the judges scored you...

0:56:130:56:17

When added to your score from the miniatures,

0:56:220:56:25

gave you a grand total of 103.

0:56:250:56:28

'Only half marks for their showpiece.

0:56:280:56:31

'The inventor's time in Creme de la Creme could be coming to an end.'

0:56:310:56:36

Liam, the judges scored you...

0:56:360:56:40

That gives you a grand total of 129 points.

0:56:460:56:51

'But has Liam done enough?

0:56:520:56:55

'Sajeela must now score 75

0:56:550:56:57

'to guarantee his team's place in the Grand Final.'

0:56:570:57:00

Sajeela, the judges scored you...

0:57:020:57:04

When added to this morning's score, gives you a grand total

0:57:180:57:22

of 137 points and takes you into the final.

0:57:220:57:26

-We did it again!

-The final!

0:57:270:57:30

Oh, mate!

0:57:320:57:33

Congratulations, boys.

0:57:360:57:39

Seriously, I have no words.

0:57:390:57:41

I don't think we know what just happened.

0:57:410:57:43

No, really don't know!

0:57:430:57:44

Honestly, after seeing what the other guys put up,

0:57:440:57:47

we were like, "There's no way we're going to hold that lead."

0:57:470:57:50

-Well done, mate.

-Cheers, mate.

-Yeah.

-Cheers.

0:57:500:57:52

I think we've done all right. We're very happy to get in the semifinal.

0:57:520:57:55

I think we could have done things better today, but we couldn't

0:57:550:57:58

have worked any harder, we couldn't have put any more effort in,

0:57:580:58:01

so we've got to be happy with that.

0:58:010:58:02

You would have nailed that down,

0:58:020:58:04

because nine points is not much, is it?

0:58:040:58:07

We can take a lot away from today,

0:58:070:58:08

we came first in the showpiece challenge, which again is an achievement in itself.

0:58:080:58:12

We've given ourselves a good score

0:58:120:58:13

and a good chance of getting to the final. Hopefully, it's not over.

0:58:130:58:16

We're going to start practising tomorrow, straight away.

0:58:180:58:20

Oh, mate!

0:58:200:58:22

How is that even possible?

0:58:220:58:24

Next time...

0:58:270:58:28

Move it, move it, shake it.

0:58:280:58:30

..it's the second semifinal.

0:58:300:58:32

-How you doing for time?

-It's going to be tight.

0:58:320:58:34

The Europeans are back...

0:58:340:58:35

I've got something in the oven, something in the mixer

0:58:350:58:38

-and something on the stove.

-..to take on the boys from Leeds...

0:58:380:58:40

-Careful, yeah? They have to be perfect.

-I know.

0:58:400:58:42

..and the cookery school.

0:58:420:58:44

-They're going to say it's too harsh.

-Not if you blow them.

0:58:440:58:46

Which team will secure their place in the final...

0:58:460:58:49

Too much butter. Something wrong with the recipe.

0:58:490:58:51

-..and a chance to win...

-Come on, guys, decor, decor.

0:58:510:58:54

..Bake Off Creme de la Creme?

0:58:540:58:55

Oh, I forgot to press the timer!

0:58:550:58:57

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