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Welcome to Welbeck Abbey and our first semifinal. | 0:00:02 | 0:00:04 | |
Across the heats, we were introduced | 0:00:04 | 0:00:07 | |
to the art and craft of fine pastry | 0:00:07 | 0:00:09 | |
as practised by some of Britain's best pastry chefs. | 0:00:09 | 0:00:12 | |
Now the judges want these chefs to take their work to the next level. | 0:00:12 | 0:00:17 | |
Tonight on Creme de la Creme... | 0:00:17 | 0:00:19 | |
Oh, my God. | 0:00:19 | 0:00:20 | |
We've got one hour left. | 0:00:20 | 0:00:22 | |
..the Armed Forces are back. | 0:00:22 | 0:00:24 | |
Come on, boys. Keep pushing. | 0:00:24 | 0:00:25 | |
Having won their heat, they now face the might of Marks & Spencer's... | 0:00:25 | 0:00:29 | |
I'll leave you with Graham and his guns. | 0:00:29 | 0:00:33 | |
..and one of the finest hotels in London. | 0:00:33 | 0:00:35 | |
-We're ahead of time. -Yeah, we rushed it. | 0:00:35 | 0:00:37 | |
But in this first semifinal, two challenges... | 0:00:37 | 0:00:40 | |
These look lush, mate. | 0:00:40 | 0:00:41 | |
..will feel like four. | 0:00:41 | 0:00:43 | |
We said this one was going to be hard one, didn't we? | 0:00:43 | 0:00:45 | |
There's twice as many miniatures to deliver... | 0:00:45 | 0:00:47 | |
Quick, quick, quick, quick, quick. | 0:00:47 | 0:00:49 | |
..and epic show pieces... | 0:00:49 | 0:00:51 | |
Ah... | 0:00:51 | 0:00:52 | |
..that will push chocolate work to its limit... | 0:00:52 | 0:00:55 | |
Chocolate, quick. That's enough. That's enough. | 0:00:55 | 0:00:57 | |
..and feature 300 exquisite individual confections. | 0:00:57 | 0:01:02 | |
Chef, they're really soft. | 0:01:02 | 0:01:03 | |
They're no good, Andy. | 0:01:03 | 0:01:05 | |
There's a place in the final at stake. | 0:01:05 | 0:01:07 | |
Mamma Mia. You have ten minutes. | 0:01:07 | 0:01:08 | |
Oh, my God! | 0:01:08 | 0:01:10 | |
Which one of these three teams... | 0:01:10 | 0:01:12 | |
Help, help. | 0:01:12 | 0:01:13 | |
..could go on to become the Creme de la Creme? | 0:01:13 | 0:01:16 | |
-What's happened to the oven? -Oh, mate... -I hate this challenge. | 0:01:16 | 0:01:19 | |
It's the night before the first semifinal. | 0:01:47 | 0:01:49 | |
For the first time in the competition, the teams | 0:01:51 | 0:01:54 | |
are facing a miniatures test that they have to prepare for in advance. | 0:01:54 | 0:01:58 | |
They're also facing being asked to make more miniatures | 0:02:01 | 0:02:05 | |
than ever before. | 0:02:05 | 0:02:06 | |
Welcome, chefs. Great to have you back. | 0:02:06 | 0:02:09 | |
As usual, we start with the miniatures. | 0:02:09 | 0:02:12 | |
The judges want to see and taste your finest breakfast pastries - | 0:02:12 | 0:02:17 | |
croissant, brioche and Danish. | 0:02:17 | 0:02:20 | |
But because it's the semifinal, | 0:02:20 | 0:02:22 | |
the judges want you to make even more of them. | 0:02:22 | 0:02:25 | |
144 pastries. | 0:02:25 | 0:02:27 | |
You have three hours. | 0:02:27 | 0:02:29 | |
Best of luck, chefs. Your time starts now. | 0:02:29 | 0:02:34 | |
Right, guys, let me know what you're doing. | 0:02:34 | 0:02:36 | |
-Keep in contact the whole time, yeah? -Yes, Chef. | 0:02:36 | 0:02:39 | |
Three hours, | 0:02:39 | 0:02:40 | |
three breakfast pastries professionals call Viennoiserie - | 0:02:40 | 0:02:43 | |
croissant, brioche and Danish. | 0:02:43 | 0:02:46 | |
The judges want the teams to deliver 48 of each - | 0:02:46 | 0:02:49 | |
24 classic and 24 of the team's own twists on these breakfast champions. | 0:02:49 | 0:02:55 | |
-Is that for both those, yeah? -Yeah. | 0:02:55 | 0:02:57 | |
They're all working with the basic doughs that they prepared | 0:02:57 | 0:03:00 | |
and rested overnight. | 0:03:00 | 0:03:02 | |
The critical point of this competition is making sure | 0:03:02 | 0:03:05 | |
you allow each of your Viennoiserie | 0:03:05 | 0:03:06 | |
to prove and bake. | 0:03:06 | 0:03:08 | |
All of that will take anything | 0:03:08 | 0:03:10 | |
between one and a half hours and two hours. | 0:03:10 | 0:03:12 | |
So that means crucially, you need to be able to finish | 0:03:12 | 0:03:15 | |
and roll everything within the first one hour, one hour 15 minutes. | 0:03:15 | 0:03:19 | |
Will everything be proved on time to be baked? | 0:03:19 | 0:03:22 | |
That is the big question mark at the moment. | 0:03:22 | 0:03:24 | |
-First turns in the pastry, Chef. -Thank you. | 0:03:24 | 0:03:27 | |
All the teams have begun by preparing the most famous | 0:03:27 | 0:03:30 | |
breakfast pastry of all, the croissant. | 0:03:30 | 0:03:33 | |
Croissants seem simple, but they're not. | 0:03:33 | 0:03:35 | |
It's all about lamination. | 0:03:35 | 0:03:37 | |
You need to create layers of dough and butter. | 0:03:37 | 0:03:39 | |
They need to be rolled together, turned, and folded, | 0:03:39 | 0:03:43 | |
and that process needs to be repeated several times. | 0:03:43 | 0:03:46 | |
To create separate, wafer-thin layers of the butter and dough, | 0:03:46 | 0:03:49 | |
the teams need to factor in time to chill the butter between every fold. | 0:03:49 | 0:03:53 | |
It's a bit thick, but... | 0:03:53 | 0:03:55 | |
The chefs are going to have to be careful | 0:03:55 | 0:03:57 | |
not to squash those layers together. | 0:03:57 | 0:03:59 | |
This is really important to the texture of the croissant. | 0:03:59 | 0:04:03 | |
Hand rolling stuff, a lot of...sore muscles. | 0:04:03 | 0:04:07 | |
You fold your butter to get more layers. | 0:04:07 | 0:04:10 | |
As the layers cook, they sort of produce a bit of steam | 0:04:10 | 0:04:12 | |
and allow it to rise up. | 0:04:12 | 0:04:14 | |
-How does it feel? -Feels all right. Feels excellent. | 0:04:15 | 0:04:19 | |
Huge quantities of breakfast Viennoiserie | 0:04:19 | 0:04:22 | |
shouldn't be a problem for Sajeela, James and Sam. | 0:04:22 | 0:04:25 | |
At work at the five-star Hilton Park Lane, | 0:04:25 | 0:04:28 | |
breakfast is served to a huge number of guests. | 0:04:28 | 0:04:31 | |
When we create things, we always need to create | 0:04:31 | 0:04:33 | |
up to 1,000, 1,200. | 0:04:33 | 0:04:36 | |
Sajeela's journey to one of Britain's busiest pastry | 0:04:36 | 0:04:39 | |
kitchens began over 40 years ago in Sri Lanka. | 0:04:39 | 0:04:43 | |
I always helped my mum to cooking | 0:04:43 | 0:04:45 | |
and I never thought about I'd end up as a pastry chef. | 0:04:45 | 0:04:48 | |
I did my apprentice working with the different hotels. | 0:04:48 | 0:04:51 | |
Different chefs, you always learn something. | 0:04:51 | 0:04:54 | |
One of the most valuable lessons he's learnt... | 0:04:54 | 0:04:56 | |
This is how organised Sajeela's team are. | 0:04:56 | 0:04:59 | |
..is that time management is crucial. | 0:04:59 | 0:05:02 | |
Everything is going on time. | 0:05:02 | 0:05:03 | |
And it was meticulous planning that helped his team | 0:05:03 | 0:05:06 | |
triumph in their heat. | 0:05:06 | 0:05:08 | |
Wow, wow, wow. | 0:05:08 | 0:05:10 | |
Very, very sexily done. | 0:05:10 | 0:05:12 | |
This time, Sajeela and the Park Lane boys have carefully planned | 0:05:13 | 0:05:17 | |
the croissant twist, | 0:05:17 | 0:05:18 | |
filled with an orange | 0:05:18 | 0:05:19 | |
and dark chocolate ganache | 0:05:19 | 0:05:21 | |
to accompany the classic. | 0:05:21 | 0:05:23 | |
I'm going to start the cutting croissant. | 0:05:23 | 0:05:25 | |
Sam going to start his brioche rose | 0:05:25 | 0:05:28 | |
and I'm going to start the Danish twist. | 0:05:28 | 0:05:31 | |
So that's the plan. | 0:05:31 | 0:05:32 | |
I'm buzzing, me. | 0:05:32 | 0:05:34 | |
In the next kitchen... | 0:05:34 | 0:05:36 | |
Oh, God, I'm sweating. | 0:05:36 | 0:05:38 | |
God, it's hot, isn't it? | 0:05:38 | 0:05:40 | |
Whoo! | 0:05:40 | 0:05:41 | |
A reasonable amount of practice. | 0:05:41 | 0:05:43 | |
Just about getting these early turns in the croissant here. | 0:05:43 | 0:05:46 | |
That will really make or break us, I think. Keep pressure on. | 0:05:46 | 0:05:49 | |
I know, Chef. Don't need to tell me. | 0:05:49 | 0:05:51 | |
Reaching the semifinal is a remarkable achievement for a team | 0:05:51 | 0:05:54 | |
who haven't worked in a restaurant or hotel kitchen for years. | 0:05:54 | 0:05:58 | |
The key differences from what | 0:05:58 | 0:05:59 | |
I do now compared to what I've | 0:05:59 | 0:06:01 | |
done historically in my career is | 0:06:01 | 0:06:03 | |
it's more about product design rather than creating dishes | 0:06:03 | 0:06:06 | |
that I'd eat normally straight away. | 0:06:06 | 0:06:07 | |
James and Graham invent desserts for supermarkets shoppers. | 0:06:07 | 0:06:11 | |
Makiko designs celebration cakes for private clients. | 0:06:11 | 0:06:14 | |
Their lack of day-to-day kitchen experience... | 0:06:14 | 0:06:16 | |
-Sorry, mate, I've just -BLEEP -it all up. | 0:06:16 | 0:06:18 | |
..saw them come last in the first challenge in their heat. | 0:06:18 | 0:06:21 | |
I felt like I'm in a car crash. | 0:06:21 | 0:06:23 | |
But their daring creativity... | 0:06:23 | 0:06:25 | |
No, no, no. Don't touch it. Don't touch it. | 0:06:25 | 0:06:27 | |
Move that box, Chef. That box. | 0:06:27 | 0:06:29 | |
..saw this team of inventors pull off a spectacular comeback... | 0:06:29 | 0:06:33 | |
Wow! | 0:06:33 | 0:06:34 | |
You just got a wow from Benoit. | 0:06:34 | 0:06:36 | |
..and they're innovating again with their speciality croissant, | 0:06:36 | 0:06:39 | |
daring to reimagine a kouign-amann, | 0:06:39 | 0:06:42 | |
a round bread-like cake | 0:06:42 | 0:06:43 | |
from Brittany, | 0:06:43 | 0:06:44 | |
using croissant dough, | 0:06:44 | 0:06:46 | |
sugar and sea salt. | 0:06:46 | 0:06:47 | |
Now, making croissants, have you done that many a time before? | 0:06:47 | 0:06:50 | |
Haven't made them for years. | 0:06:50 | 0:06:52 | |
-We've had to relook at our old skills -Retrain. -Retrain. | 0:06:52 | 0:06:55 | |
I'm not going to make an assumption, Graham, but I imagine | 0:06:55 | 0:06:57 | |
it's going back 20-odd years before we were in the pastry section. | 0:06:57 | 0:07:00 | |
Actually it's going back about...25. | 0:07:00 | 0:07:04 | |
-25 years? -25 years, yeah. | 0:07:04 | 0:07:06 | |
So to do it by hand, for three hours, | 0:07:06 | 0:07:08 | |
is a bit of a challenge, I won't lie to you. | 0:07:08 | 0:07:10 | |
OK, well, listen, I'll leave you with Graham and his guns. | 0:07:10 | 0:07:13 | |
-Cheers, Chef. -Good luck and we'll see you in a bit. | 0:07:13 | 0:07:17 | |
In the final kitchen... | 0:07:17 | 0:07:19 | |
-Boys, keep pushing. -Do it hard, guys. Get these laminations in. | 0:07:19 | 0:07:22 | |
..Liam is leading the only team | 0:07:22 | 0:07:24 | |
making croissants with standard butter. | 0:07:24 | 0:07:26 | |
The butter seems really hard. Doesn't seem to be rolling out. | 0:07:26 | 0:07:29 | |
Seems to be breaking up. | 0:07:29 | 0:07:30 | |
The other teams are using professional pastry butter | 0:07:30 | 0:07:33 | |
with a higher fat and lower water content. | 0:07:33 | 0:07:35 | |
How's your croissant dough? | 0:07:35 | 0:07:37 | |
Not great, mate. | 0:07:37 | 0:07:38 | |
But there's never been much call for breakfast | 0:07:38 | 0:07:41 | |
Viennoiserie on the battlefield. | 0:07:41 | 0:07:43 | |
It's very hard to go from the field | 0:07:43 | 0:07:45 | |
to the fine dining element of things. | 0:07:45 | 0:07:47 | |
When it comes to pastry, these semifinalists were only ever | 0:07:47 | 0:07:50 | |
taught the basics in the Armed Forces. | 0:07:50 | 0:07:52 | |
I definitely think we are going to be classed as an underdog, | 0:07:52 | 0:07:55 | |
as military chefs are not going to be expected | 0:07:55 | 0:07:57 | |
to have the same skill level. | 0:07:57 | 0:07:59 | |
Liam, Andy and Ian were given just the standard three weeks | 0:07:59 | 0:08:03 | |
military training for all aspects of dessert making. | 0:08:03 | 0:08:06 | |
But despite a lack of formal patisserie tuition... | 0:08:06 | 0:08:09 | |
It's delightful. It's like a sensation in your mouth. | 0:08:09 | 0:08:12 | |
-..this self-taught unit... -No. -..won their heat... | 0:08:12 | 0:08:16 | |
-Come on, Andy. -I can only go as fast as that, mate. | 0:08:16 | 0:08:19 | |
..through sheer determination. | 0:08:19 | 0:08:21 | |
Love all these coppers and gold. | 0:08:21 | 0:08:23 | |
Chocolate is dark and you've really brought some light into it. | 0:08:23 | 0:08:26 | |
They're hoping to bring some light | 0:08:26 | 0:08:28 | |
to their speciality croissant | 0:08:28 | 0:08:30 | |
with edible flowers | 0:08:30 | 0:08:31 | |
and blueberry and almond cream. | 0:08:31 | 0:08:33 | |
But it's the classic that's already causing them problems. | 0:08:33 | 0:08:36 | |
Mate, you need to roll them thinner. | 0:08:36 | 0:08:38 | |
I'm going to have to, mate, as I'm not having them go out | 0:08:38 | 0:08:40 | |
-BLEEP -rough, mate. It's about looking the same, isn't it? | 0:08:40 | 0:08:43 | |
So one across there. One across there. | 0:08:43 | 0:08:46 | |
-All the way up to the top. -Yep. | 0:08:46 | 0:08:48 | |
Make sure you get a nice stretch there to get your curve, mate. | 0:08:48 | 0:08:51 | |
-Yeah, will do. -And then when you're rolling, gently on the back skin, | 0:08:51 | 0:08:54 | |
you might just put a little bit of flour down. | 0:08:54 | 0:08:56 | |
Sort of roll and twist them out then just a little pinch there, | 0:08:56 | 0:08:59 | |
-mate, to hold them. All right? -Chef. | 0:08:59 | 0:09:01 | |
All the croissants need to be rolled and shaped quickly... | 0:09:05 | 0:09:08 | |
This is taking far too long. | 0:09:08 | 0:09:10 | |
These aren't going to get proved now. | 0:09:10 | 0:09:12 | |
..to allow as much time in an industrial prover as possible | 0:09:12 | 0:09:16 | |
before they're baked. | 0:09:16 | 0:09:17 | |
We should really have these in by now, | 0:09:17 | 0:09:19 | |
so we're going to have to move...fast. | 0:09:19 | 0:09:21 | |
How long will it take to prove this? | 0:09:21 | 0:09:22 | |
We're banking on about anywhere between an hour 15 | 0:09:22 | 0:09:25 | |
and an hour and a half. | 0:09:25 | 0:09:27 | |
An hour and a half. How long will it take to bake? | 0:09:27 | 0:09:29 | |
To bake, about 25 minutes. | 0:09:29 | 0:09:30 | |
So you need to have made your croissants within the first hour | 0:09:30 | 0:09:34 | |
in order for it to be baked within three hours. Correct? | 0:09:34 | 0:09:36 | |
More or less, yeah. | 0:09:36 | 0:09:37 | |
So we are slightly over. | 0:09:37 | 0:09:40 | |
It's likely that proving time will be rushed a little bit, yeah? | 0:09:40 | 0:09:44 | |
Rushed a little bit, yeah. | 0:09:44 | 0:09:45 | |
As well as ensuring there's enough time to prove their croissants... | 0:09:47 | 0:09:50 | |
Get these in the prover. | 0:09:50 | 0:09:52 | |
..the teams have to prepare the second set of breakfast pastries - | 0:09:52 | 0:09:55 | |
brioche, including a classic creme Parisienne. | 0:09:55 | 0:09:59 | |
La Creme Parisienne is not just about the brioche, | 0:09:59 | 0:10:02 | |
it's also about its filling, creme patissiere. | 0:10:02 | 0:10:05 | |
It needs to be firm enough, but creamy. | 0:10:05 | 0:10:08 | |
Too liquid, it boils away and you've got nothing left inside | 0:10:08 | 0:10:11 | |
and it goes flat. Get it too firm, you lose the creaminess. | 0:10:11 | 0:10:14 | |
It's called creme Parisienne, creamy texture. | 0:10:14 | 0:10:18 | |
-How's your creme pat looking, mate? -Just waiting on that to come up. | 0:10:19 | 0:10:22 | |
Not get it on a bit of a higher temperature | 0:10:22 | 0:10:24 | |
or rather just take time on it? | 0:10:24 | 0:10:25 | |
I just don't want it to go over, mate, that's all. | 0:10:25 | 0:10:27 | |
Yeah, but we also need it done ASAP. | 0:10:27 | 0:10:29 | |
Chef, it's hot. Happy? | 0:10:29 | 0:10:34 | |
-Yeah, spot-on, mate. -It's going straight in the chiller now. | 0:10:34 | 0:10:37 | |
As well as the filling for their creme Parisienne, | 0:10:37 | 0:10:40 | |
Army sergeant Andy is also | 0:10:40 | 0:10:41 | |
in charge of their brioche a tete, | 0:10:41 | 0:10:43 | |
filled with hazelnut | 0:10:43 | 0:10:44 | |
and milk chocolate truffle. | 0:10:44 | 0:10:45 | |
This is what you're making here? | 0:10:45 | 0:10:47 | |
This is what we've got going on. | 0:10:47 | 0:10:48 | |
Andy's just made the centres, filled them in... | 0:10:48 | 0:10:50 | |
Almost our take on a Nutella brioche. | 0:10:50 | 0:10:53 | |
With that nice hazelnut flavour and, you know, | 0:10:53 | 0:10:55 | |
taking people back to some childhood memories. | 0:10:55 | 0:10:58 | |
This is like a classic brioche. | 0:10:58 | 0:11:00 | |
So you've gone for your own take on it. | 0:11:00 | 0:11:04 | |
Made them once before in my life. | 0:11:04 | 0:11:05 | |
All three of us, we only ever made them once. | 0:11:05 | 0:11:07 | |
The croissant once, the Danish once, the brioche once. | 0:11:07 | 0:11:10 | |
-So has Andy. So has Ian. -And that was in what, basic training? | 0:11:10 | 0:11:12 | |
In basic training, yeah. | 0:11:12 | 0:11:14 | |
You do all three in the same day and then that's it. | 0:11:14 | 0:11:16 | |
But we did do a bit of research into how they want it, so... | 0:11:16 | 0:11:19 | |
-Do we need that one, Andy? -Eh? | 0:11:19 | 0:11:22 | |
We're one down now, mate. | 0:11:22 | 0:11:24 | |
Man down, man down. | 0:11:24 | 0:11:26 | |
-Ruined one. -Medic! Medic! | 0:11:26 | 0:11:28 | |
Over with the inventors... | 0:11:29 | 0:11:30 | |
Hello, Makiko. How are you doing, my dear? | 0:11:30 | 0:11:32 | |
So that's the brioche dough? | 0:11:32 | 0:11:34 | |
Brioche dough, yeah. I put... I add almond powder. | 0:11:34 | 0:11:37 | |
I made caramelised hazelnuts over there, | 0:11:37 | 0:11:39 | |
so I'm just going to crush it, | 0:11:39 | 0:11:40 | |
but it was a little bit too dry so I decided to put | 0:11:40 | 0:11:42 | |
chocolate creme pat inside and then praline on top, then make a crown. | 0:11:42 | 0:11:47 | |
-And it's already shaped? -No, no. | 0:11:47 | 0:11:50 | |
INDISTINCT | 0:11:50 | 0:11:51 | |
Not that quick! | 0:11:51 | 0:11:52 | |
How long does it take to prove? | 0:11:52 | 0:11:54 | |
I don't know. | 0:11:54 | 0:11:55 | |
Makiko is making her brioche crowns | 0:11:55 | 0:11:57 | |
without a mould and has developed | 0:11:57 | 0:11:59 | |
a way of making a chocolate | 0:11:59 | 0:12:01 | |
creme patisserie filling | 0:12:01 | 0:12:02 | |
to give the buns shape. | 0:12:02 | 0:12:04 | |
She's frozen it in 24 half spheres | 0:12:05 | 0:12:09 | |
and will now have to wrap brioche dough around every one. | 0:12:09 | 0:12:13 | |
-INDISTINCT -A little bit behind. | 0:12:13 | 0:12:15 | |
Keep going. | 0:12:19 | 0:12:20 | |
Over on Park Lane... | 0:12:22 | 0:12:24 | |
Just egg washing the creme Parisiennes before I go | 0:12:24 | 0:12:27 | |
and put them in the prover. | 0:12:27 | 0:12:28 | |
..whilst James is already finishing the classic, | 0:12:28 | 0:12:30 | |
it's Sam who's responsible for the speciality brioche. | 0:12:30 | 0:12:34 | |
All the apples need to be cut the same size, | 0:12:34 | 0:12:36 | |
they all need to have the exact same amount of apples, which is | 0:12:36 | 0:12:39 | |
seven for me. | 0:12:39 | 0:12:40 | |
All needs to be rolled to the same thickness. | 0:12:40 | 0:12:43 | |
Any slight change in any of them and they're not going to look the same. | 0:12:43 | 0:12:47 | |
It seems like you're very comfortable doing it. | 0:12:47 | 0:12:50 | |
I've been trying to make this for a while, before even | 0:12:50 | 0:12:53 | |
the competition started, just practising with different dough. | 0:12:53 | 0:12:57 | |
This is the whole creation of Sam. | 0:12:57 | 0:12:59 | |
Caramelised Braeburn apple pieces | 0:12:59 | 0:13:02 | |
and poached slices for petals | 0:13:02 | 0:13:04 | |
will fill Sam's apricot glazed brioche rose. | 0:13:04 | 0:13:08 | |
I really like the way Sam is putting the filling in where | 0:13:08 | 0:13:12 | |
he used two type of different apple, | 0:13:12 | 0:13:15 | |
two different cooking techniques. | 0:13:15 | 0:13:17 | |
And I like the way that he rolled it up and put it into the dish | 0:13:17 | 0:13:20 | |
so I imagine that the end result will be very pretty. | 0:13:20 | 0:13:24 | |
-This is the last bit? -Yeah. -OK. | 0:13:24 | 0:13:26 | |
Pastry chefs, that is half-time! | 0:13:30 | 0:13:32 | |
You have had one and a half hours. | 0:13:32 | 0:13:34 | |
You have another one and a half hours left. | 0:13:34 | 0:13:37 | |
Reset timer, Chef. 90 minutes. | 0:13:37 | 0:13:40 | |
Whilst completing their brioche and proving their croissants... | 0:13:41 | 0:13:44 | |
-OK, Chef? -Yes. | 0:13:44 | 0:13:46 | |
..the teams need to use the same type of laminated dough | 0:13:46 | 0:13:49 | |
they used for the croissants to make 48 Danish pastries... | 0:13:49 | 0:13:52 | |
It's tight is this, isn't it? | 0:13:52 | 0:13:54 | |
..including 24 classic pinwheels. | 0:13:54 | 0:13:57 | |
Most important thing about the Danish pastry is the taste. | 0:13:57 | 0:14:01 | |
And, of course, do not go over the top or too big, too crazy. | 0:14:01 | 0:14:05 | |
This is a breakfast item. | 0:14:05 | 0:14:07 | |
Sajeela, you want these off? | 0:14:07 | 0:14:09 | |
No a bit more, bit more. | 0:14:12 | 0:14:14 | |
At the heart of Sajeela's team's pinwheel are poached apricots | 0:14:14 | 0:14:18 | |
and pistachio. | 0:14:18 | 0:14:19 | |
Their speciality Danish began life | 0:14:19 | 0:14:21 | |
a little further afield | 0:14:21 | 0:14:22 | |
than Park Lane. | 0:14:22 | 0:14:24 | |
How are we doing? | 0:14:24 | 0:14:25 | |
-Everything going on time. -Good. | 0:14:25 | 0:14:26 | |
So, I'm doing the Sri Lankan twist. | 0:14:26 | 0:14:29 | |
I like your Sri Lanka twist. | 0:14:29 | 0:14:32 | |
Actually I learned the twist back home, so I thought, "Let's do | 0:14:32 | 0:14:35 | |
"that twist" because it's very rare people do that. | 0:14:35 | 0:14:38 | |
Are you going to put anything on top? | 0:14:38 | 0:14:40 | |
Yes, I'm going to make mousseline. | 0:14:40 | 0:14:42 | |
-Mousseline? -Yep. | 0:14:42 | 0:14:43 | |
So I'm going to pipe mousseline | 0:14:43 | 0:14:44 | |
-and I'm going to garnish with a raspberry. -Nice. | 0:14:44 | 0:14:47 | |
Everyone else is just, like, having a laugh. | 0:14:50 | 0:14:53 | |
The inventors have dreamt up an ambitious pinwheel with rhubarb | 0:14:53 | 0:14:57 | |
compote, Grand Marnier custard, burnt fresh orange and gold leaf. | 0:14:57 | 0:15:02 | |
I know you probably know this, | 0:15:02 | 0:15:04 | |
but try and go a wee bit thinner with the next one. | 0:15:04 | 0:15:06 | |
They've also committed to making 24 flower-shaped speciality Danish | 0:15:06 | 0:15:11 | |
filled with brandy-soaked apricots and topped with a sugar glaze. | 0:15:11 | 0:15:16 | |
How we looking, Chef? | 0:15:16 | 0:15:18 | |
Not ideal, Chef, to be fair. | 0:15:18 | 0:15:20 | |
So we need butter on the rhubarb, we need to split the creme pats up, | 0:15:20 | 0:15:23 | |
flavour them, and make sugar icing, yeah? | 0:15:23 | 0:15:25 | |
When do we have to go in the oven? | 0:15:25 | 0:15:27 | |
I don't know, probably need 25 minutes to go in the oven. | 0:15:27 | 0:15:29 | |
We said this one was going to be the hard one, didn't we? | 0:15:29 | 0:15:32 | |
-You know what I mean? -Yep. | 0:15:32 | 0:15:34 | |
And it's not just the inventors that are struggling. | 0:15:34 | 0:15:37 | |
-How you doing? Did you pull it back? -Hm. | 0:15:37 | 0:15:39 | |
-Gently, gently, gently. Easy, easy. -Not that easy though. | 0:15:39 | 0:15:42 | |
No, mine ain't. Mine's like patchwork. | 0:15:42 | 0:15:44 | |
Along with a peach and raspberry pinwheel, | 0:15:44 | 0:15:47 | |
the Armed Forces are the only team attempting a Danish swirl, | 0:15:47 | 0:15:50 | |
filled with soaked raisins and golden sultanas. | 0:15:50 | 0:15:54 | |
You put brown sugar in between? | 0:15:55 | 0:15:57 | |
Brown sugar. I blitzed down some of the raisins to make the paste. | 0:15:57 | 0:16:00 | |
Do you soak them in anything? | 0:16:00 | 0:16:01 | |
Yes, I macerated them overnight in orange juice, blood orange, | 0:16:01 | 0:16:05 | |
zest of oranges, a little bit of lemon. | 0:16:05 | 0:16:07 | |
-Pain aux raisin? -Ah, sort of. | 0:16:07 | 0:16:11 | |
Time's running out to deliver 144 breakfast pastries. | 0:16:16 | 0:16:21 | |
How many more do you need to do? | 0:16:21 | 0:16:23 | |
-Ah, over halfway. -Over half left? | 0:16:23 | 0:16:25 | |
Over halfway. Just ten more. | 0:16:25 | 0:16:28 | |
The teams will have to plan the final hour | 0:16:28 | 0:16:30 | |
down to the last minute... | 0:16:30 | 0:16:31 | |
-How you getting on, Bear, how's it looking? -Halfway, Chef. | 0:16:31 | 0:16:34 | |
..to give their pastries the maximum possible time to prove... | 0:16:34 | 0:16:38 | |
Right, do you want me...? I'll do one, you do one. | 0:16:38 | 0:16:41 | |
..whilst ensuring there's enough remaining time | 0:16:41 | 0:16:44 | |
to bake, cool and decorate. | 0:16:44 | 0:16:47 | |
First tray on to prove, Chef. | 0:16:47 | 0:16:48 | |
Egg wash. We need the egg wash. | 0:16:48 | 0:16:50 | |
The crown has to be egg washed. | 0:16:50 | 0:16:52 | |
Right, shall we do that? | 0:16:52 | 0:16:53 | |
-We're just -BLEEP -about. We've got one hour left. | 0:16:54 | 0:16:56 | |
I need to break away for two just to check that croissant. | 0:16:56 | 0:16:59 | |
Up on the right. | 0:17:01 | 0:17:03 | |
Yes, perfect, mate. Take it out. | 0:17:03 | 0:17:05 | |
Beautiful. | 0:17:05 | 0:17:07 | |
We're not doing 32, just do the right amount, | 0:17:09 | 0:17:11 | |
because we're too much near the edge. | 0:17:11 | 0:17:13 | |
Right, we've got to make a hole in the top here. | 0:17:23 | 0:17:25 | |
The hard part's where you get all these out of them, whatever happens. | 0:17:25 | 0:17:29 | |
Going in. | 0:17:29 | 0:17:30 | |
That can go in the prover. | 0:17:32 | 0:17:34 | |
You OK? | 0:17:42 | 0:17:44 | |
Hey? | 0:17:44 | 0:17:45 | |
-You're fine. -Tired. | 0:17:47 | 0:17:48 | |
Yeah? Tough at the top. | 0:17:48 | 0:17:51 | |
Can that go any faster than that, no? | 0:17:51 | 0:17:53 | |
-BLEEP -mate, what's going on there? | 0:18:03 | 0:18:06 | |
What's happened to the oven? | 0:18:06 | 0:18:08 | |
What's happened to the oven? | 0:18:08 | 0:18:10 | |
-Ah, mate! There's -BLEEP -butter everywhere. I mean everywhere. | 0:18:11 | 0:18:16 | |
-Can I put it in here? -Yeah, just put it all together. | 0:18:28 | 0:18:30 | |
Just get it all in. | 0:18:30 | 0:18:31 | |
We're ten minutes behind. How many minutes have we got? | 0:18:31 | 0:18:34 | |
Pastry chefs, that's half an hour remaining. | 0:18:34 | 0:18:37 | |
Pass. | 0:18:37 | 0:18:39 | |
Pass. Quick, quick, quick, quick, quick. Quick. | 0:18:39 | 0:18:42 | |
-Timer. -Yep, let's see. | 0:18:42 | 0:18:44 | |
What is going on with this oven? | 0:18:44 | 0:18:46 | |
Quick, quick. | 0:18:46 | 0:18:48 | |
We need to just bake the last two items. That's it. | 0:18:48 | 0:18:51 | |
We're ahead of time. | 0:18:51 | 0:18:52 | |
-Yeah, we -BLEEP -rushed it. | 0:18:52 | 0:18:54 | |
Quick! | 0:18:54 | 0:18:55 | |
Shut the door, shut the door. | 0:18:57 | 0:18:58 | |
Put it in there. | 0:19:02 | 0:19:03 | |
That's it. | 0:19:05 | 0:19:06 | |
Put this in the second one. | 0:19:09 | 0:19:11 | |
-Yeah. -21 minutes left. | 0:19:11 | 0:19:14 | |
21, 35 seconds. | 0:19:14 | 0:19:16 | |
How we looking? | 0:19:17 | 0:19:19 | |
-Too much in the oven now. -What? -Too much in the oven. | 0:19:19 | 0:19:21 | |
I'm just piping the mousseline into my twist. | 0:19:24 | 0:19:27 | |
Well, just going to be looking at taking the croissants out, get | 0:19:44 | 0:19:47 | |
the beurres going in and just sort of garnishing up to finish off now. | 0:19:47 | 0:19:51 | |
On the side there, Chef. | 0:19:54 | 0:19:56 | |
Right, I'll finish these off. | 0:19:56 | 0:19:57 | |
Well done, Graham. Two oranges here. | 0:19:57 | 0:19:59 | |
Mamma mia, seriously happy about that! | 0:20:02 | 0:20:06 | |
So, little berry, two berries like that. | 0:20:06 | 0:20:08 | |
Doesn't have to be exact, mate. | 0:20:08 | 0:20:09 | |
Oh, my God. These look lush, mate. | 0:20:09 | 0:20:12 | |
Right, gold leaf. Tweezers - Maki, you got tweezers? | 0:20:12 | 0:20:15 | |
Now we're just waiting for the croissants to come out now. | 0:20:15 | 0:20:18 | |
Hey, hey, hey. | 0:20:21 | 0:20:22 | |
Ten minutes left, pastry chefs. | 0:20:32 | 0:20:34 | |
Right, let's finish strong and clean, lads, yeah? | 0:20:34 | 0:20:37 | |
-Yes, Chef. -How long're them croissants going to be, mate? | 0:20:37 | 0:20:40 | |
Er, six more? | 0:20:40 | 0:20:41 | |
You have ten minutes, so I'm not worried. | 0:20:41 | 0:20:45 | |
-Is that all of them? -Two more. | 0:20:45 | 0:20:48 | |
Need to turn it. | 0:20:48 | 0:20:49 | |
This look all right, mate? | 0:20:57 | 0:20:58 | |
Need a little bit more colour. That's not bad, is it? | 0:20:58 | 0:21:02 | |
-BLEEP -compared to what I've been doing, mate. | 0:21:02 | 0:21:04 | |
Two minutes, two minutes, two minutes. They're not quite cooked. | 0:21:04 | 0:21:08 | |
Shut. | 0:21:08 | 0:21:10 | |
-First row is done. -Get the last two out, guys, come on. | 0:21:11 | 0:21:13 | |
Just need one more minute to cool and then I'm going to get out. | 0:21:15 | 0:21:18 | |
One minute remaining. Let's start getting everything up, please. | 0:21:18 | 0:21:21 | |
Get them out, get them up. | 0:21:21 | 0:21:22 | |
You all right, mate? | 0:21:24 | 0:21:25 | |
Right, you've got seconds. | 0:21:28 | 0:21:29 | |
Let's get them on. | 0:21:29 | 0:21:31 | |
Five, four... | 0:21:31 | 0:21:33 | |
-Go, go, go. -..three... | 0:21:33 | 0:21:35 | |
-Steady, steady. -..two, one... | 0:21:35 | 0:21:38 | |
That is it, chefs. | 0:21:39 | 0:21:41 | |
-Well done, guys. -Well done. | 0:21:44 | 0:21:45 | |
Could you make any more smoke in here, please? | 0:21:45 | 0:21:48 | |
LAUGHTER | 0:21:48 | 0:21:49 | |
Over 400 handmade breakfast pastries in just three hours, | 0:21:55 | 0:22:00 | |
but which team has taken a step closer to the final? | 0:22:00 | 0:22:04 | |
I actually think everyone is probably feeling edgy about this one. | 0:22:18 | 0:22:22 | |
Alongside the Park Lane boys' classic croissant | 0:22:25 | 0:22:28 | |
is a croissant twist | 0:22:28 | 0:22:30 | |
filled with an orange and dark chocolate creme patissiere. | 0:22:30 | 0:22:33 | |
I've been wanting to do this for the past hour. | 0:22:34 | 0:22:37 | |
IT CRACKLES | 0:22:37 | 0:22:39 | |
Ah, did you hear that? | 0:22:39 | 0:22:40 | |
I like the crispiness, I like the flakiness of your croissant. | 0:22:40 | 0:22:44 | |
Oh, look at... Hear the sound. | 0:22:45 | 0:22:47 | |
Oh-ho-ho! | 0:22:47 | 0:22:49 | |
Wow. | 0:22:49 | 0:22:51 | |
-Is that a sigh of relief? -Oh, yeah, definitely. | 0:22:51 | 0:22:53 | |
I think you did a very good job. | 0:22:53 | 0:22:55 | |
-You can see the lamination. -Yeah. | 0:22:55 | 0:22:57 | |
-Mmm! -Thank you, thank you so much. | 0:23:00 | 0:23:02 | |
-Very nice. -Thank you. | 0:23:02 | 0:23:04 | |
-BENOIT: -Your creation is a bit of a let-down. | 0:23:04 | 0:23:06 | |
This, you know, as... | 0:23:06 | 0:23:08 | |
Huh? | 0:23:08 | 0:23:09 | |
I also don't like the texture of the creme pat. It's too starchy. | 0:23:09 | 0:23:14 | |
Their brioche creme Parisienne is joined by a brioche rose | 0:23:16 | 0:23:19 | |
flavoured with apple, cinnamon and apricot. | 0:23:19 | 0:23:23 | |
This one is very light. | 0:23:23 | 0:23:25 | |
This one is slightly heavier, which tells me | 0:23:25 | 0:23:28 | |
some will be fuller than others with the creme patissiere. | 0:23:28 | 0:23:31 | |
Bit of a shame. Tasting-wise... | 0:23:31 | 0:23:33 | |
Not bad. Not bad, flavour-wise. | 0:23:37 | 0:23:38 | |
Looking at the rose, they definitely look like a flower. | 0:23:38 | 0:23:41 | |
Really, really pretty. | 0:23:41 | 0:23:43 | |
Some are slightly taller than others and the bake is slightly uneven. | 0:23:43 | 0:23:47 | |
I do find the flavour a little bland. | 0:23:51 | 0:23:53 | |
So I don't think maybe you chose the right apple, | 0:23:53 | 0:23:55 | |
cos there's no tartness there either, to balance it. | 0:23:55 | 0:23:58 | |
For their two Danish pastries, an apricot and pistachio pinwheel | 0:23:58 | 0:24:02 | |
and a Sri Lankan-inspired raspberry and mousseline twist. | 0:24:02 | 0:24:06 | |
The colours are so striking. | 0:24:06 | 0:24:08 | |
I'm thinking, "Wow, yeah, really want one of those". | 0:24:08 | 0:24:11 | |
You poached your apricots, but you didn't overcook. | 0:24:15 | 0:24:18 | |
You cooked it just right. | 0:24:18 | 0:24:19 | |
The raspberries, I think I would have liked them | 0:24:19 | 0:24:22 | |
to be a little bit more glazed. | 0:24:22 | 0:24:23 | |
It needs a little bit more sweetness. | 0:24:23 | 0:24:25 | |
I know. | 0:24:36 | 0:24:37 | |
Alongside the Inventors' classic croissant, | 0:24:40 | 0:24:43 | |
is a kouign-amann laid with salt, sugar and butter. | 0:24:43 | 0:24:47 | |
They're all looking rather under-proved and therefore flat. | 0:24:47 | 0:24:50 | |
OK, so I can see now that it's cut, I've got no aeration at all. | 0:24:54 | 0:24:58 | |
It's completely solid. | 0:24:58 | 0:24:59 | |
Because that's a French speciality, technically, this one, kouign-amann. | 0:25:01 | 0:25:05 | |
I do like the flavour. A good combination of sweetness to salt. | 0:25:09 | 0:25:13 | |
A good caramelised flavour on the whole. | 0:25:13 | 0:25:15 | |
As a kouign-amann, it's actually not bad, | 0:25:15 | 0:25:17 | |
because the kouign-amann itself is not flaky. | 0:25:17 | 0:25:19 | |
So you kind of help yourself doing this. | 0:25:19 | 0:25:22 | |
But, you will lose on the croissant. | 0:25:22 | 0:25:24 | |
Their creme Parisienne is joined by a chocolate | 0:25:27 | 0:25:30 | |
and hazelnut brioche bun with a hazelnut praline crown. | 0:25:30 | 0:25:33 | |
The creme patissiere inside, too much. | 0:25:36 | 0:25:38 | |
Too much steam creates that pocket at the top and makes it a bit heavy. | 0:25:38 | 0:25:43 | |
So less is more. | 0:25:43 | 0:25:45 | |
Looking at the colour, I quite like the bake from the brioche over here. | 0:25:45 | 0:25:49 | |
I'm not too sure with the chocolate custard that you put in. | 0:25:55 | 0:25:59 | |
It's very dense and heavy. | 0:25:59 | 0:26:01 | |
Their Danish pastries are a rhubarb and Gran Marnier custard pinwheel | 0:26:02 | 0:26:07 | |
and an apricot-and-custard-filled flower. | 0:26:07 | 0:26:10 | |
With your pinwheel, which was the main task, we've lost the shape. | 0:26:11 | 0:26:15 | |
Perhaps you've rolled your dough a little thick. | 0:26:15 | 0:26:18 | |
Bon, before I even start, | 0:26:21 | 0:26:23 | |
what can you see? | 0:26:23 | 0:26:24 | |
I can see raw. | 0:26:24 | 0:26:26 | |
Raw. | 0:26:26 | 0:26:27 | |
So to taste that even is going to be a bit tricky. | 0:26:29 | 0:26:32 | |
Yeah, there's no excuse. | 0:26:32 | 0:26:33 | |
And then we can look at the pinwheel as well. | 0:26:33 | 0:26:35 | |
This one is a little bit more. | 0:26:35 | 0:26:36 | |
-Everything compact together. You've got a disaster. -Yes, yeah. | 0:26:36 | 0:26:39 | |
It's a shame, because the flavour could have worked well. | 0:26:43 | 0:26:47 | |
The Armed Forces have paired their classic croissant | 0:26:54 | 0:26:57 | |
with one filled with blueberry and almond cream. | 0:26:57 | 0:27:00 | |
I've saw a lot of smoke coming out of the oven there | 0:27:00 | 0:27:03 | |
and kind of a burning smoke. | 0:27:03 | 0:27:05 | |
We think it's possibly the butter, | 0:27:05 | 0:27:06 | |
because we've not used pastry butter, we've used proper butter. | 0:27:06 | 0:27:09 | |
The pastry butter is slightly drier, | 0:27:09 | 0:27:11 | |
there is more fat and therefore less water. | 0:27:11 | 0:27:13 | |
So if you use normal butter, | 0:27:13 | 0:27:14 | |
there's all the chances for it to leak a little bit more. | 0:27:14 | 0:27:17 | |
Having said that, they look pretty uneven. | 0:27:17 | 0:27:20 | |
The problem when you've got big ones and small ones | 0:27:20 | 0:27:22 | |
is they all cook different. | 0:27:22 | 0:27:23 | |
Some may be a little drier than others. | 0:27:23 | 0:27:25 | |
Well, it does taste butter, | 0:27:30 | 0:27:32 | |
shame you didn't have a little bit more lift. | 0:27:32 | 0:27:35 | |
The little blueberry one, it's almost one block now. | 0:27:35 | 0:27:38 | |
It makes it a little bit difficult to eat. | 0:27:38 | 0:27:40 | |
Having said that, on both counts, you've got crispiness. | 0:27:40 | 0:27:43 | |
The blueberry and the crispiness work. | 0:27:43 | 0:27:46 | |
Their creme Parisienne is joined by a brioche a tete, | 0:27:47 | 0:27:50 | |
filled with chocolate and hazelnut. | 0:27:50 | 0:27:53 | |
Your creme Parisienne has lost the filling inside. | 0:27:53 | 0:27:57 | |
So all I'm getting is quite a dry brioche. | 0:27:57 | 0:27:59 | |
This is very enjoyable. It's salty, it's chocolaty, it's praline. | 0:28:02 | 0:28:07 | |
The flavour and the texture | 0:28:07 | 0:28:08 | |
are as good as it gets, | 0:28:08 | 0:28:10 | |
so on this base, well done. | 0:28:10 | 0:28:11 | |
Thank you very much. | 0:28:11 | 0:28:13 | |
Finally, they've made a peach and raspberry pinwheel | 0:28:13 | 0:28:16 | |
and a raisin swirl. | 0:28:16 | 0:28:19 | |
It's not quite uniform as I like them to be. | 0:28:19 | 0:28:22 | |
And I think it's a bit undercooked for my liking as well. | 0:28:22 | 0:28:25 | |
It's a good jaw exercise. | 0:28:30 | 0:28:32 | |
I have to chew, and I chew, and I'm still chewing. | 0:28:32 | 0:28:36 | |
It should be crispy, flaky when I bite in and moist in there. | 0:28:36 | 0:28:41 | |
And come to the swirl over here, I think it's undercooked again. | 0:28:41 | 0:28:45 | |
It is very doughy in the centre. | 0:28:45 | 0:28:47 | |
But saying that, I quite like the texture. | 0:28:47 | 0:28:50 | |
-Thank you very much. -Cheers, Chef. | 0:28:50 | 0:28:52 | |
-Well, that was brutal. -Yeah. | 0:28:56 | 0:28:57 | |
The judges will now award each pastry a mark out of 30. | 0:29:01 | 0:29:05 | |
A strong total score from this morning's challenge | 0:29:05 | 0:29:08 | |
could be a big step towards a place in the final. | 0:29:08 | 0:29:11 | |
James' team. | 0:29:13 | 0:29:15 | |
For the croissants... | 0:29:15 | 0:29:18 | |
Nine points. | 0:29:18 | 0:29:19 | |
For the brioche... | 0:29:20 | 0:29:22 | |
Ten points. | 0:29:22 | 0:29:24 | |
For the Danish... | 0:29:24 | 0:29:26 | |
Nine points. | 0:29:26 | 0:29:28 | |
And a total of 28 points for your miniatures round. | 0:29:28 | 0:29:31 | |
Sajeela's team. | 0:29:33 | 0:29:35 | |
For your croissants... | 0:29:35 | 0:29:37 | |
19 points. | 0:29:37 | 0:29:39 | |
For your brioche... | 0:29:39 | 0:29:41 | |
18 points. | 0:29:41 | 0:29:42 | |
For your Danish... | 0:29:44 | 0:29:46 | |
that's another 18 points. | 0:29:46 | 0:29:48 | |
And that gives you a grand total | 0:29:48 | 0:29:51 | |
of 55 points for your miniatures round. | 0:29:51 | 0:29:54 | |
It's a huge lead for Sajeela. | 0:29:54 | 0:29:56 | |
But can Liam catch him? | 0:29:57 | 0:29:59 | |
Liam. | 0:29:59 | 0:30:01 | |
For the croissants... | 0:30:01 | 0:30:03 | |
16. | 0:30:03 | 0:30:04 | |
For the brioche... | 0:30:05 | 0:30:08 | |
17. | 0:30:08 | 0:30:09 | |
For the Danish... | 0:30:10 | 0:30:11 | |
13. | 0:30:13 | 0:30:15 | |
And gives you a grand total | 0:30:15 | 0:30:17 | |
of 46 for your miniatures. | 0:30:17 | 0:30:19 | |
Sajeela, you and your team are out front with 55 points. | 0:30:20 | 0:30:26 | |
Well done, guys. | 0:30:26 | 0:30:27 | |
-Nine points. -We can make up nine. -I can deal with that. | 0:30:27 | 0:30:30 | |
We're still a little bit disappointed, because we wanted just | 0:30:31 | 0:30:34 | |
a little bit more of a lead just to give you that bit of a comfort zone, | 0:30:34 | 0:30:38 | |
and now we just know we're fighting for everything. | 0:30:38 | 0:30:41 | |
We're very new to the breakfast pastry. | 0:30:41 | 0:30:43 | |
To be able to hold our own in the company | 0:30:43 | 0:30:46 | |
of Marks and Spencer's and Hilton... | 0:30:46 | 0:30:48 | |
Feeling chuffed, really. | 0:30:48 | 0:30:49 | |
We were placed third after the first round in the first heat, | 0:30:49 | 0:30:53 | |
but we came back and won that heat. | 0:30:53 | 0:30:54 | |
So I don't see why we can't do that again today. | 0:30:54 | 0:30:58 | |
Well, we're addicted to stress, aren't we? | 0:30:58 | 0:31:00 | |
One challenge remaining, | 0:31:02 | 0:31:03 | |
and with a place in the Grand Final at stake, | 0:31:03 | 0:31:06 | |
the teams didn't waste a minute of yesterday's golden hour, | 0:31:06 | 0:31:10 | |
preparing for their most important showpiece yet. | 0:31:10 | 0:31:13 | |
-That's the kirsch stock syrup going on now, Chef. -Thank you. | 0:31:13 | 0:31:16 | |
Liam's team are only a few points away and everything is to play for. | 0:31:16 | 0:31:20 | |
There's no doubt that this afternoon they have to come back, | 0:31:20 | 0:31:23 | |
hell and leather, and throw everything they've got | 0:31:23 | 0:31:25 | |
at the kitchen, really to show what they can make. | 0:31:25 | 0:31:27 | |
And Sajeela's team wasn't the strongest on the showpiece, | 0:31:27 | 0:31:30 | |
so I think that gives them an advantage as well. | 0:31:30 | 0:31:32 | |
They have a little lead, but it's not necessarily their strength | 0:31:32 | 0:31:35 | |
-that they're coming to this afternoon? -Yep. | 0:31:35 | 0:31:37 | |
-James' team is a little bit more tricky. -27 points behind. | 0:31:37 | 0:31:39 | |
-27 points. -He's way behind, | 0:31:39 | 0:31:42 | |
but we've seen that the showpiece is their creative moment. | 0:31:42 | 0:31:45 | |
That's their strength. | 0:31:45 | 0:31:47 | |
This time, they might do the same again. | 0:31:47 | 0:31:49 | |
But saying that, 27 is a hard push. | 0:31:49 | 0:31:51 | |
27 points off you guys? | 0:31:51 | 0:31:53 | |
Easy! | 0:31:53 | 0:31:54 | |
Welcome back, chefs. | 0:32:00 | 0:32:02 | |
It's time for the showpiece. | 0:32:02 | 0:32:04 | |
The judges want you to create a chocolate container that | 0:32:04 | 0:32:08 | |
holds at least 90 confections of three different types. | 0:32:08 | 0:32:12 | |
30 nougat, 30 pate de fruit and 30 dipping chocolate. | 0:32:12 | 0:32:18 | |
We want to be intrigued with the flavour, texture and colour. | 0:32:18 | 0:32:22 | |
I'm looking for exemplary chocolate and fine sugar work skills, | 0:32:22 | 0:32:27 | |
but don't forget style and creativity. | 0:32:27 | 0:32:30 | |
You can build your structure with height or out with width. | 0:32:30 | 0:32:35 | |
It's time for you to impress us though, | 0:32:35 | 0:32:37 | |
if you want to book your place in the final. | 0:32:37 | 0:32:39 | |
Each judge can award up to 50 points for your showpiece, | 0:32:39 | 0:32:42 | |
so there's plenty for you to make up any lost ground. | 0:32:42 | 0:32:46 | |
You now have three hours to complete | 0:32:47 | 0:32:49 | |
and present your chocolate showpiece. | 0:32:49 | 0:32:52 | |
Your time starts now. | 0:32:52 | 0:32:55 | |
-Pan of water's going on, Bear. -Yes, Chef. | 0:32:58 | 0:33:00 | |
For the semifinal, | 0:33:00 | 0:33:02 | |
the showpiece challenge will be even harder to pull off. | 0:33:02 | 0:33:05 | |
Three separate confections, 30 of each. | 0:33:05 | 0:33:09 | |
And all of them served | 0:33:09 | 0:33:10 | |
in a structure crafted entirely from chocolate. | 0:33:10 | 0:33:13 | |
What's a good showpiece for a competition like this one? | 0:33:13 | 0:33:16 | |
There is no formula. | 0:33:16 | 0:33:17 | |
You need to know confidently | 0:33:17 | 0:33:19 | |
that you will be able to achieve what you want. | 0:33:19 | 0:33:21 | |
People who will take risks | 0:33:21 | 0:33:23 | |
are the ones which are likely to not deliver. | 0:33:23 | 0:33:25 | |
As we've seen so far, even during the heats, | 0:33:25 | 0:33:27 | |
in the semifinal, you have to really find that just balance | 0:33:27 | 0:33:31 | |
between risk-taking | 0:33:31 | 0:33:34 | |
and compromise for strategy. | 0:33:34 | 0:33:37 | |
Our design concept is show time. | 0:33:40 | 0:33:42 | |
We're going a bit lights, camera, action. We're going all bells and whistles. | 0:33:42 | 0:33:46 | |
The star of our show, she's going to have some beautiful feathers | 0:33:46 | 0:33:48 | |
around her head and she's going to be quite dramatic. | 0:33:48 | 0:33:51 | |
We've got our little mannequin that's going to be | 0:33:51 | 0:33:53 | |
on the stage, up front, and that stage will house our chocolates. | 0:33:53 | 0:33:56 | |
If we want to get in the final, we know we've got to bring it. | 0:33:56 | 0:33:58 | |
So we're doing absolutely everything we can about that. | 0:33:58 | 0:34:01 | |
The inventor's towering tribute | 0:34:01 | 0:34:03 | |
to the golden age of show business | 0:34:03 | 0:34:04 | |
will also feature a chocolate stage, | 0:34:04 | 0:34:07 | |
which will house their coconut | 0:34:07 | 0:34:09 | |
and passion fruit pate de fruit, | 0:34:09 | 0:34:10 | |
pistachio and cherry confit nougat | 0:34:10 | 0:34:13 | |
and their dipped chocolates | 0:34:13 | 0:34:14 | |
with hazelnut, cherry | 0:34:14 | 0:34:15 | |
and balsamic vinegar. | 0:34:15 | 0:34:18 | |
-You know what you've got to do? -We do. | 0:34:18 | 0:34:20 | |
How many times have you put this together before? | 0:34:20 | 0:34:22 | |
-The showpiece itself? -Yeah. -The whole thing? -Yeah. | 0:34:22 | 0:34:24 | |
We haven't put together the chocolate passage, that's the same as we did last showpiece - | 0:34:24 | 0:34:28 | |
that's what we do. We designed the whole thing in card, | 0:34:28 | 0:34:31 | |
we cast everything out of card and moulds, | 0:34:31 | 0:34:33 | |
then we make our own silicone moulds to make all the pourings. | 0:34:33 | 0:34:36 | |
Yesterday's mainly about pouring chocolate, pouring passage, | 0:34:36 | 0:34:39 | |
pouring sugar into those moulds that we've designed. | 0:34:39 | 0:34:41 | |
So you've done all of this work, but you've never actually | 0:34:41 | 0:34:44 | |
-put it all together before as a piece? -No... | 0:34:44 | 0:34:46 | |
-..but we have done it in card. -Hats off to you. -Yep. | 0:34:46 | 0:34:49 | |
Good luck, guys! | 0:34:49 | 0:34:50 | |
It worked well for us last showpiece and | 0:34:50 | 0:34:52 | |
we hope it's going to bode well for us today. | 0:34:52 | 0:34:54 | |
Yeah, why change a formula? Why change a working formula? | 0:34:54 | 0:34:56 | |
(Oh, my God!) | 0:34:56 | 0:34:58 | |
The Park Lane boys are a little more prepared. | 0:35:01 | 0:35:04 | |
I think we've probably done it five or six times. | 0:35:04 | 0:35:06 | |
We're doing a Japanese chest of drawers with a Japanese fan, | 0:35:06 | 0:35:10 | |
a bonsai tree from sugar and then a little lucky yellow cat that they | 0:35:10 | 0:35:13 | |
have that just says, "Good luck," in Japanese on it. | 0:35:13 | 0:35:16 | |
Their delicately patterned | 0:35:16 | 0:35:18 | |
Japanese bureau will be | 0:35:18 | 0:35:19 | |
constructed from French dark chocolate | 0:35:19 | 0:35:21 | |
and its drawers will be filled with apple pate de fruit, | 0:35:21 | 0:35:24 | |
mango and papaya nougat, | 0:35:24 | 0:35:26 | |
and lemon grass chocolate truffles. | 0:35:26 | 0:35:29 | |
On the prep day, we managed to pour all of our frame for the main, | 0:35:29 | 0:35:31 | |
sort of, structure of it, so today it's just a case of cleaning | 0:35:31 | 0:35:34 | |
all the edges and then sticking the whole thing together. | 0:35:34 | 0:35:37 | |
Despite all their careful preparation... | 0:35:37 | 0:35:39 | |
Just so you know, that chocolate is seriously blooming, like, massively. | 0:35:39 | 0:35:44 | |
-You're joking? -No, no, no. | 0:35:44 | 0:35:46 | |
..their chocolate has bloomed, creating cloudy white | 0:35:46 | 0:35:49 | |
imperfections on what should be a shiny surface. | 0:35:49 | 0:35:52 | |
-Got a massive bloom on it. -Where? | 0:35:52 | 0:35:55 | |
Like, right on the front. | 0:35:55 | 0:35:56 | |
Common causes of blooming are incorrect tempering | 0:35:56 | 0:35:59 | |
or exposure to moisture. | 0:35:59 | 0:36:00 | |
Either the fat or the sugar crystallises, | 0:36:00 | 0:36:03 | |
leaving telltale white marks on the surface of the chocolate. | 0:36:03 | 0:36:06 | |
There's nothing we can do about it now. | 0:36:06 | 0:36:08 | |
-We're going to decorate over? -Yeah, we'll do something. | 0:36:08 | 0:36:12 | |
But Sajeela's team aren't the only ones. | 0:36:12 | 0:36:15 | |
-See what I mean about all this chocolate? -Yeah, yeah. | 0:36:15 | 0:36:18 | |
You can see that at the back of that though, eh? | 0:36:18 | 0:36:20 | |
You could see it was bloomed. | 0:36:20 | 0:36:21 | |
And the Armed Forces have seen Creme de la Creme's | 0:36:21 | 0:36:24 | |
most extreme case of the bloom yet... | 0:36:24 | 0:36:26 | |
Blooming the chocolate isn't really what you aim to do. | 0:36:26 | 0:36:30 | |
Tell you what, that is banging. | 0:36:30 | 0:36:32 | |
..but they've done it on purpose. | 0:36:32 | 0:36:34 | |
We've poured the chocolate in the mould, we've squiggled it | 0:36:34 | 0:36:37 | |
around and hopefully that bit bloomed, so it looks like maple. | 0:36:37 | 0:36:41 | |
Their aiming to make their chocolate container look like real wood. | 0:36:41 | 0:36:44 | |
It is a little bit dangerous, because you can mess up | 0:36:44 | 0:36:47 | |
the crystallisation in it and then your chocolate won't be tempered, | 0:36:47 | 0:36:50 | |
so you won't be working with hard chocolate - | 0:36:50 | 0:36:52 | |
but we've managed to do it so far. | 0:36:52 | 0:36:55 | |
The Armed Forces wood-like chocolate | 0:36:55 | 0:36:56 | |
will form an ornate jewellery box | 0:36:56 | 0:36:58 | |
filled with apricot | 0:36:58 | 0:37:00 | |
and pistachio nougat, | 0:37:00 | 0:37:01 | |
pear and sour apple pate de fruit | 0:37:01 | 0:37:04 | |
and dipped chocolates, | 0:37:04 | 0:37:05 | |
layered with ganache, | 0:37:05 | 0:37:07 | |
cherry jam and marzipan. | 0:37:07 | 0:37:09 | |
Wow, these look amazing! | 0:37:09 | 0:37:10 | |
And what's the story behind it? | 0:37:10 | 0:37:12 | |
-The inspiration behind for this one, Chef? -Yeah. | 0:37:12 | 0:37:14 | |
It actually came from my grandad. | 0:37:14 | 0:37:16 | |
He met my grandma... After a few months of them dating, he actually | 0:37:16 | 0:37:19 | |
-made her a jewellery box himself... -Oh, wow! | 0:37:19 | 0:37:21 | |
..and we managed to get pictures of it. | 0:37:21 | 0:37:23 | |
It's almost, sort of, a nod to my nan and grandad. | 0:37:23 | 0:37:25 | |
What a heart-warming story. | 0:37:25 | 0:37:27 | |
We've gone for some touching the heart strings today. | 0:37:27 | 0:37:29 | |
Yeah, yeah, yeah. I'm not sure that it'll work on the judges - | 0:37:29 | 0:37:32 | |
it's still got to taste nice and work well, I'm sure. | 0:37:32 | 0:37:34 | |
-We can do that as well. -It's worth a swerve, isn't it? It's worth a try. | 0:37:34 | 0:37:37 | |
And timescale wise, you've got enough time to get all of that done? | 0:37:37 | 0:37:40 | |
On our practice, we were 34 seconds under. | 0:37:40 | 0:37:43 | |
How many? Sorry, did you say seconds or minutes? | 0:37:43 | 0:37:45 | |
-34 seconds under. -34 seconds?! -Yeah. | 0:37:45 | 0:37:48 | |
Nothing like pushing yourself, Chef! | 0:37:51 | 0:37:53 | |
-And how many times have your practised it? -Twice. -Twice. | 0:37:53 | 0:37:56 | |
In the practice, I wasn't there having a little chat, was I? | 0:37:56 | 0:37:59 | |
-Now we're losing time. -Now we're losing time, | 0:37:59 | 0:38:01 | |
but we've only been talking for 34 seconds, so it's all right. | 0:38:01 | 0:38:03 | |
-So we're off now. -So, yeah... We'll let you get going. | 0:38:03 | 0:38:07 | |
Cheers, Chef. | 0:38:07 | 0:38:08 | |
Bringing the egg whites up for the nougat. | 0:38:11 | 0:38:13 | |
Almost at temperature, and that will be going on. | 0:38:13 | 0:38:15 | |
Nougat begins as a mixture of beaten egg whites, hot sugar and honey. | 0:38:15 | 0:38:20 | |
Do you want to start cutting the filling for the nougat? | 0:38:20 | 0:38:23 | |
All right, Chef, thank you. | 0:38:23 | 0:38:24 | |
Once the nuts and fruit are added, | 0:38:24 | 0:38:27 | |
it needs to be chilled until it's set. | 0:38:27 | 0:38:30 | |
It's a process that James' team began during yesterday's prep hour. | 0:38:30 | 0:38:35 | |
So you made the nougatine yesterday? | 0:38:35 | 0:38:36 | |
Yesterday, yes, it's nice and set now. | 0:38:36 | 0:38:38 | |
So this is perfect for getting exact same shapes, exactly the same size? | 0:38:38 | 0:38:43 | |
So Cherish doesn't get her ruler out. | 0:38:43 | 0:38:45 | |
Then we compress it as well, if it's overnight. | 0:38:45 | 0:38:47 | |
So we've got a weight on top, so we compress it and we get a nice... | 0:38:47 | 0:38:49 | |
-So it's got these beautiful colours floating through it. -Yeah. | 0:38:49 | 0:38:52 | |
-All suspended really nicely. -Yep. | 0:38:52 | 0:38:54 | |
And what flavours have you got in there? | 0:38:54 | 0:38:56 | |
We've got nuts - pistachio, hazelnuts, colours. | 0:38:56 | 0:38:59 | |
So we kept it simple, so that all the colour | 0:38:59 | 0:39:01 | |
comes out from the inside. | 0:39:01 | 0:39:03 | |
I just want to separate these first. | 0:39:03 | 0:39:06 | |
Sajeela also set his nougat overnight. | 0:39:06 | 0:39:09 | |
I put dried mango, dried pineapple and some nuts as well. | 0:39:09 | 0:39:12 | |
He's attempting to make this traditionally French | 0:39:12 | 0:39:15 | |
confection work with his Japanese theme. | 0:39:15 | 0:39:18 | |
I'm making agar jelly, so I cut thin slices | 0:39:18 | 0:39:20 | |
and arrange on top of the nougat. | 0:39:20 | 0:39:22 | |
We are doing a nougat that looks like a sushi. | 0:39:22 | 0:39:25 | |
And the nougat looks pretty rough. So worried, worried. | 0:39:25 | 0:39:29 | |
Are they eating gradually all the little advanced points | 0:39:29 | 0:39:33 | |
they had with the first part of this competition? | 0:39:33 | 0:39:36 | |
Is that going to be enough this afternoon to stay ahead? | 0:39:36 | 0:39:39 | |
Not sure. | 0:39:39 | 0:39:41 | |
As well as the nougat, there are 60 more individual confections to make. | 0:39:42 | 0:39:47 | |
I can see you've got two different ganaches there. | 0:39:47 | 0:39:49 | |
-Yes, chilli and kirsch ganache... -Yeah. | 0:39:49 | 0:39:52 | |
..and inside we've got induction of balsamic vinegar | 0:39:52 | 0:39:55 | |
and sugar and it is white chocolate ganache | 0:39:55 | 0:39:57 | |
with hazelnut and at the bottom | 0:39:57 | 0:40:00 | |
feuilletine, milk chocolate feuilletine, yeah. | 0:40:00 | 0:40:02 | |
Hey, you've got a lot of flavours and textures. | 0:40:02 | 0:40:05 | |
All truffles are going to match to our theme - | 0:40:06 | 0:40:09 | |
so it's a Japanese, Asian flavour of lemon grass truffle. | 0:40:09 | 0:40:13 | |
There should be a bit of lemon grass kick. | 0:40:13 | 0:40:15 | |
This flavour is really unique. | 0:40:15 | 0:40:17 | |
But Sajeela's not the only one risking something different. | 0:40:17 | 0:40:20 | |
I'm actually quite intrigued. What are you doing over here? | 0:40:20 | 0:40:23 | |
Why do you need a sponge? | 0:40:23 | 0:40:24 | |
This is for our dipped chocolate. | 0:40:24 | 0:40:26 | |
Andy is attempting a dipped chocolate with nine layers. | 0:40:28 | 0:40:32 | |
The sponge is bit dry. Is that how you want it to be? | 0:40:32 | 0:40:34 | |
Yes, because I want to brush it with kirsch, | 0:40:34 | 0:40:36 | |
so I want it to take on the kirsch for the flavour | 0:40:36 | 0:40:38 | |
but I don't want it to compromise the actual sponge itself. | 0:40:38 | 0:40:41 | |
So we have, sponge, ganache, sponge, cherry jam | 0:40:41 | 0:40:44 | |
-and finish with a cherry marzipan. -OK, interesting. | 0:40:44 | 0:40:47 | |
Liam is doing very well for his container, | 0:40:50 | 0:40:53 | |
to contain the confection. | 0:40:53 | 0:40:55 | |
Whereas, I'm a bit worried about Andy because I'm still seeing him | 0:40:55 | 0:41:00 | |
building the body for the dipping chocolate. | 0:41:00 | 0:41:04 | |
So I am actually a little bit concerned that the end product | 0:41:04 | 0:41:07 | |
might not be as sharp as I'm looking for. | 0:41:07 | 0:41:11 | |
-Are you all right, Andy, yeah? -Yes, I'm good, Chef. | 0:41:11 | 0:41:13 | |
-Staying concentrated good, yeah? -Yes, Chef. | 0:41:13 | 0:41:15 | |
Nice, even cutting and that mate. You've done an amazing job. | 0:41:15 | 0:41:18 | |
-Don't ruin it right at the end, yeah? -I won't, Chef. | 0:41:18 | 0:41:21 | |
Just as they did with their nougat, | 0:41:26 | 0:41:28 | |
the inventors and the Park Lane boys | 0:41:28 | 0:41:30 | |
began making their pate de fruit in the prep hour. | 0:41:30 | 0:41:33 | |
I'm building up the small, mini green apple. | 0:41:34 | 0:41:37 | |
For my recipe, I like to keep it softer, not too hard. | 0:41:37 | 0:41:40 | |
So if I set it overnight, this gives me the right texture. | 0:41:40 | 0:41:44 | |
Pate de fruit are made with a precise combination of boiling | 0:41:44 | 0:41:47 | |
sugar, pectin and fruit puree. | 0:41:47 | 0:41:51 | |
Make sure you get that sugar spot-on, Andy, yeah? | 0:41:51 | 0:41:54 | |
Blow them away with that flavour, bud. | 0:41:54 | 0:41:56 | |
You know you can do it and it's a hard recipe, so concentrate, mate. | 0:41:56 | 0:41:59 | |
Yes, Chef. | 0:41:59 | 0:42:01 | |
-It's another task on Andy's list. -Andy! -Chef. | 0:42:01 | 0:42:05 | |
-Where are you? -Trying to find my knife. | 0:42:05 | 0:42:07 | |
You're 107, mate. You're going over 107. | 0:42:07 | 0:42:10 | |
Sugar temperature is key to a pate de fruit's texture. | 0:42:10 | 0:42:13 | |
Thing is, mate, are you getting the reading from the bottom of the pan? | 0:42:13 | 0:42:17 | |
Cooked too high, and they'll be too hard to chew. | 0:42:17 | 0:42:20 | |
But too low and they'll be soft and shapeless. | 0:42:20 | 0:42:24 | |
That's your problem, Andy. | 0:42:24 | 0:42:26 | |
Now she's dropped well below 100. | 0:42:26 | 0:42:29 | |
What about the nougatine, where's that? | 0:42:29 | 0:42:30 | |
-I'm just about to cut it, it's in there. -Is it? How's that now? | 0:42:30 | 0:42:35 | |
Well done, mate. | 0:42:35 | 0:42:37 | |
I'm making a bonsai tree out of sugar. | 0:42:39 | 0:42:42 | |
Now I'm going to pour sugar, I'm going to make a tree, branches | 0:42:42 | 0:42:45 | |
coming off, and then I'm going to pour green sugar into dry ice. | 0:42:45 | 0:42:48 | |
The sugar goes through all the gaps in the dry ice | 0:42:48 | 0:42:51 | |
and makes, sort of, a bush effect. | 0:42:51 | 0:42:54 | |
I have to carve a ballerina. | 0:42:54 | 0:42:56 | |
Hopefully, it won't look too crap. | 0:42:56 | 0:42:58 | |
How long do you reckon she'll take you? | 0:42:58 | 0:43:01 | |
A good five minutes, mate. | 0:43:01 | 0:43:03 | |
Makes me nervous when Benoit comes around, | 0:43:03 | 0:43:05 | |
especially when I'm doing my sugar. | 0:43:05 | 0:43:07 | |
He just doesn't give anything away. | 0:43:07 | 0:43:09 | |
He just looks and you're just like, | 0:43:09 | 0:43:12 | |
"Is this just completely rubbish or... What is he thinking?" | 0:43:12 | 0:43:15 | |
Get her sprayed up, mate, lacquered up, get a bit of colour on her. | 0:43:16 | 0:43:19 | |
Get them down and then we'll go in. | 0:43:19 | 0:43:22 | |
So this is the central column. | 0:43:22 | 0:43:24 | |
So this is one big chunk of about | 0:43:24 | 0:43:27 | |
25 kilos of chocolate moulded in a pipe. | 0:43:27 | 0:43:30 | |
There's nothing I can do about it now. | 0:43:31 | 0:43:33 | |
Hopefully, he's going to like it. You just never know. | 0:43:33 | 0:43:36 | |
Just keep motoring, mate. | 0:43:37 | 0:43:39 | |
This is risk, yeah, but, you know, without risk... | 0:43:43 | 0:43:48 | |
there's no fun, so... | 0:43:48 | 0:43:49 | |
You know, we're here to do the risky business and that's... | 0:43:49 | 0:43:54 | |
You know, we're behind, you know? | 0:43:54 | 0:43:57 | |
Seeing how everyone else is coming together. | 0:44:02 | 0:44:04 | |
-I haven't even looked, mate. -I've only just looked. | 0:44:04 | 0:44:06 | |
I was just, sort of, building all the individual elements | 0:44:06 | 0:44:09 | |
right now for the box that we're going to assemble. | 0:44:09 | 0:44:12 | |
One drawer done, Chef, ready for lacquering. | 0:44:12 | 0:44:15 | |
We're sticking the whole main structure now. | 0:44:15 | 0:44:18 | |
How is the pate de fruit, Andy? | 0:44:18 | 0:44:21 | |
Just about to check it in a second, Chef. | 0:44:21 | 0:44:23 | |
Go a bit... | 0:44:23 | 0:44:25 | |
-It's a bit kinked over this way. -Is it a bit kinky? I'd take it off. | 0:44:25 | 0:44:28 | |
-It's hard to see. No, no, it's fine. -Is it kinky? -No, it's fine. | 0:44:28 | 0:44:30 | |
-It's hard to see because of the way it runs down. -It looks kinky here. | 0:44:30 | 0:44:34 | |
-Andy? -Chef. -When do you need your chocolate? | 0:44:37 | 0:44:41 | |
As soon as I've cut the fruit. The mix isn't exactly how I'd like it. | 0:44:41 | 0:44:44 | |
I would have liked it to have been a lot firmer than what it is. | 0:44:44 | 0:44:47 | |
It's got to have another central piece on top of it as well yet, | 0:44:47 | 0:44:50 | |
so...it's a big one. | 0:44:50 | 0:44:53 | |
-Oh, I just noticed how -BLEEP -fragile it is. | 0:44:53 | 0:44:55 | |
Go all the way in, as far as you can go. | 0:44:58 | 0:45:00 | |
That's as far as you should go. | 0:45:00 | 0:45:04 | |
Chef, I'm going to have to boil them by hand. They're really soft. | 0:45:04 | 0:45:07 | |
-What the -BLEEP? | 0:45:08 | 0:45:11 | |
Apple done. | 0:45:15 | 0:45:16 | |
They're no good, Andy. | 0:45:16 | 0:45:19 | |
Two out of three ain't bad. | 0:45:19 | 0:45:21 | |
-OK? -Yeah, go on. | 0:45:23 | 0:45:24 | |
That's facing outwards. | 0:45:27 | 0:45:29 | |
Are you on the edge? | 0:45:29 | 0:45:30 | |
Can you line me up to where I have to be, Bear? | 0:45:30 | 0:45:33 | |
There. | 0:45:33 | 0:45:34 | |
Hold it exactly there. | 0:45:34 | 0:45:36 | |
Just let's not build it any more, because we need to move it as well. | 0:45:38 | 0:45:41 | |
-So we're going to pick it up, yeah? -OK, let's go. | 0:45:41 | 0:45:44 | |
Whoa, guys - you're going to bend this if you lift it like that. | 0:45:44 | 0:45:47 | |
Just from the polythene... Cellophane. I'm going to lift it from this. | 0:45:47 | 0:45:50 | |
Yes, excellent, excellent. That's it. | 0:45:50 | 0:45:52 | |
Voila! | 0:45:52 | 0:45:53 | |
Whoa! | 0:45:53 | 0:45:56 | |
Maki, chocolate - quick. That's enough, that's enough. | 0:45:56 | 0:46:00 | |
-All right, you need to put something over here, yeah? -Yeah. | 0:46:00 | 0:46:02 | |
Follow me. | 0:46:02 | 0:46:04 | |
-Yeah? -Sorry. Where do you want it? -Just there, just there. | 0:46:04 | 0:46:09 | |
-Where you going to take it...? -That's it, yeah. | 0:46:09 | 0:46:12 | |
Ready? Let's go, let's go. | 0:46:13 | 0:46:16 | |
Excellent, excellent. | 0:46:16 | 0:46:18 | |
Let's go, let's go, let's go. | 0:46:18 | 0:46:20 | |
-Wait. -Wait! -I'm going to just put it straight in the middle. | 0:46:20 | 0:46:23 | |
Spin the Perspex round. | 0:46:23 | 0:46:25 | |
Hold the door, yeah. Three, two... | 0:46:27 | 0:46:31 | |
..one. | 0:46:31 | 0:46:34 | |
-Really? -You got the door...? -BLEEP... | 0:46:35 | 0:46:38 | |
..because I can't get in. | 0:46:38 | 0:46:41 | |
Andy, get round me. | 0:46:41 | 0:46:44 | |
Easier said than done, mate. | 0:46:44 | 0:46:46 | |
Bear, you need to reverse in. | 0:46:46 | 0:46:48 | |
All right, so we need to spin here. | 0:46:48 | 0:46:52 | |
-You all right, you got the door? -Andy, go around the front. | 0:46:54 | 0:46:57 | |
Careful on that circle. | 0:47:00 | 0:47:01 | |
That's it. | 0:47:03 | 0:47:05 | |
It make me very nervous standing near here. | 0:47:05 | 0:47:08 | |
With a bit of luck, it won't fall. | 0:47:08 | 0:47:10 | |
-Andy, I need them petit fours, mate. -You can take them. | 0:47:10 | 0:47:14 | |
-Beautiful, Maki, beautiful. -Oh... | 0:47:14 | 0:47:16 | |
Pastry chefs, you have one minute. | 0:47:16 | 0:47:19 | |
We love stress! | 0:47:19 | 0:47:20 | |
Coming in back. Careful around the box now, guys. | 0:47:20 | 0:47:22 | |
Soon as you've got your stuff, move out. | 0:47:22 | 0:47:25 | |
Let's just spray the hell out of it all, yeah? | 0:47:25 | 0:47:29 | |
Wait, wait, wait, wait, wait, wait, wait, wait. | 0:47:30 | 0:47:34 | |
That is it, pastry chefs, your time is up. | 0:47:40 | 0:47:43 | |
Put the drawer down there. | 0:47:43 | 0:47:44 | |
Put the pate de fruits in there, yeah? | 0:47:44 | 0:47:46 | |
I ain't sure now, me. | 0:47:56 | 0:47:59 | |
Yeah. | 0:48:12 | 0:48:14 | |
Oh, it was an experience, relax. | 0:48:26 | 0:48:29 | |
What do you want? | 0:48:29 | 0:48:31 | |
Just going to get dressed up on national TV(!) | 0:48:31 | 0:48:34 | |
It looks as though it's unfinished. | 0:48:48 | 0:48:50 | |
Looking at the face, I think it looks a bit scary. | 0:48:50 | 0:48:53 | |
It's like Friday the 13th in a way. | 0:48:53 | 0:48:56 | |
What happened to the drawer? | 0:48:56 | 0:48:58 | |
We've obviously had a bit of a drawer malfunction there | 0:48:58 | 0:49:00 | |
but did have one solid piece of stage in front with the stage | 0:49:00 | 0:49:03 | |
lights here to exposure our petit fours on the inside. | 0:49:03 | 0:49:07 | |
You were trying to illustrate theatre and drama, | 0:49:07 | 0:49:10 | |
I think you got drama. | 0:49:10 | 0:49:11 | |
Definitely, it looks like you suffered from that drama | 0:49:11 | 0:49:14 | |
and the piece reflects that, unfortunately. | 0:49:14 | 0:49:16 | |
We definitely had a bit of drama in the last hour, didn't we, Graham? | 0:49:16 | 0:49:19 | |
We certainly did. | 0:49:19 | 0:49:20 | |
I can taste that there's some confit fruits in there | 0:49:26 | 0:49:30 | |
with your glazed cherries, so they all add up very nicely. | 0:49:30 | 0:49:33 | |
-Slightly undercooked for me. -Yeah, it's a bit sticky. | 0:49:33 | 0:49:36 | |
Just slightly, did you dry your egg after you put your sugar in? | 0:49:36 | 0:49:39 | |
Normally, you use the torch to dry it out or you take | 0:49:39 | 0:49:41 | |
the sugar a little bit more. | 0:49:41 | 0:49:43 | |
And perhaps a tad too many nuts inside. | 0:49:43 | 0:49:45 | |
OK, shall we move on to the pate de fruits? | 0:49:45 | 0:49:48 | |
Uh-oh. | 0:49:50 | 0:49:52 | |
Uh-oh. | 0:49:53 | 0:49:55 | |
Very sticky, very elastic. | 0:49:57 | 0:49:59 | |
It tastes of passion fruit, that's good. | 0:49:59 | 0:50:01 | |
It just means the coconut element is actually nice at the beginning | 0:50:01 | 0:50:04 | |
-but then the passion fruit takes over. -Yep. | 0:50:04 | 0:50:07 | |
Let's move on to the chocolate. | 0:50:07 | 0:50:08 | |
I like the shape. | 0:50:08 | 0:50:09 | |
I do think your tempering is a little off. | 0:50:09 | 0:50:11 | |
They could be much shinier. | 0:50:11 | 0:50:13 | |
And when you were dipping them, your chocolate was quite thick. | 0:50:13 | 0:50:16 | |
So I've cut mine already in half, so we can see. | 0:50:16 | 0:50:18 | |
It looks very nice. It's very interesting. | 0:50:18 | 0:50:20 | |
I've got two different types of ganache. | 0:50:20 | 0:50:22 | |
-I think you said they were cherry and white chocolate. -Yep. | 0:50:22 | 0:50:26 | |
So I can see your chocolate cherry is just a little bit on the thick side. | 0:50:26 | 0:50:29 | |
So again, a little bit of cocoa butter, make it more fluid, | 0:50:29 | 0:50:33 | |
easier to dip and a thinner coating. | 0:50:33 | 0:50:36 | |
Mmm, I like that. | 0:50:36 | 0:50:40 | |
Beautiful smooth texture, just melts away in the mouth. | 0:50:40 | 0:50:43 | |
Really strong, very pleasant taste of cherry. | 0:50:43 | 0:50:46 | |
The white chocolate adds a little bit of sweetness, but feuilletine | 0:50:46 | 0:50:49 | |
gives the texture and the balsamic vinegar - | 0:50:49 | 0:50:52 | |
just getting as an aftertaste. | 0:50:52 | 0:50:54 | |
It's a very pleasant chocolate for me. | 0:50:54 | 0:50:56 | |
I like to have a little bit more of the jelly with the balsamic | 0:50:56 | 0:50:59 | |
because it's so tasty, so I just want to have a bit more | 0:50:59 | 0:51:02 | |
so that it balances up the sweetness. | 0:51:02 | 0:51:04 | |
Samurai Sajeela. | 0:51:36 | 0:51:38 | |
Samurai James. | 0:51:38 | 0:51:40 | |
Samurai Sam. | 0:51:40 | 0:51:41 | |
Erm... I'm not quite sure what to say, guys! | 0:51:45 | 0:51:49 | |
Do we bow? What do we do? | 0:51:49 | 0:51:51 | |
-Whatever you fancy. -Konnichiwa. | 0:51:51 | 0:51:54 | |
I love your theatre and I love your drama. | 0:51:54 | 0:51:57 | |
So it's very well themed all together. | 0:51:57 | 0:51:59 | |
Even your choice of print is quite Japanese. | 0:51:59 | 0:52:02 | |
I think sometimes the simplest thing is the most difficult thing | 0:52:02 | 0:52:05 | |
because what we're looking for is perfection. | 0:52:05 | 0:52:08 | |
Here we can see all your marks where it hasn't come | 0:52:08 | 0:52:11 | |
away from your acetate and there's quite a few finger prints. | 0:52:11 | 0:52:14 | |
It's nice and shiny here but it's very dull here, | 0:52:14 | 0:52:18 | |
so there's inconsistencies. | 0:52:18 | 0:52:20 | |
Even though it's a simple form of sugar, Sam, it is also nicely done. | 0:52:20 | 0:52:25 | |
OK, here we go, drawer one. | 0:52:27 | 0:52:29 | |
Drawer two. | 0:52:29 | 0:52:31 | |
Visually, great colours, so that's very pleasant. | 0:52:34 | 0:52:37 | |
Your nougat's really undercooked. | 0:52:41 | 0:52:43 | |
It's very soft, very sticky, very difficult to handle. | 0:52:43 | 0:52:46 | |
-I like the texture of the apple. -OK, thank you. -I like the size. | 0:52:54 | 0:52:58 | |
The only thing is that I can't tell that is an apple | 0:52:58 | 0:53:01 | |
unless I look at the design. | 0:53:01 | 0:53:04 | |
I would have loved to have a fresher apple flavour. | 0:53:04 | 0:53:07 | |
-But the texture... -Yeah, the texture's spot-on. -Spot-on. | 0:53:07 | 0:53:09 | |
OK, thank you. | 0:53:09 | 0:53:10 | |
-SAJEELA: -It's a lemongrass-flavoured truffle, there. | 0:53:13 | 0:53:17 | |
I like the texture of your ganache, it feels quite smooth. | 0:53:17 | 0:53:20 | |
Just enough for it to melt quickly onto my palate | 0:53:20 | 0:53:23 | |
and then dissolve straight away. | 0:53:23 | 0:53:25 | |
Well, is it me or just lemon grass is completely gone there? | 0:53:25 | 0:53:28 | |
-No, no -lemon grass. I've got an intense, strong chocolate. | 0:53:28 | 0:53:33 | |
So overall, a nice chocolate experience, but no lemon grass. | 0:53:33 | 0:53:38 | |
Oh, mate, that was properly, properly horrible. | 0:53:47 | 0:53:49 | |
You never know, we're nine points ahead. | 0:53:49 | 0:53:52 | |
No, no chance, mate. | 0:53:52 | 0:53:53 | |
It's not yet over. | 0:53:53 | 0:53:55 | |
-ALL: -Aww! | 0:54:01 | 0:54:03 | |
What a picture! | 0:54:03 | 0:54:05 | |
The story behind this is my grandad made my nan a jewellery box | 0:54:05 | 0:54:09 | |
after they'd been dating for a few months and we've basically | 0:54:09 | 0:54:12 | |
tried replicating the jewellery box that he made for my nan. | 0:54:12 | 0:54:16 | |
Ah, there is the jewellery. | 0:54:16 | 0:54:19 | |
I find that this story is very romantic. | 0:54:19 | 0:54:22 | |
-Love the whole concept, well done. -Thank you very much. -Cheers, chefs. | 0:54:22 | 0:54:26 | |
Before we start, I think we can look at the balance between them. | 0:54:26 | 0:54:29 | |
One starts very small, medium and very big. | 0:54:29 | 0:54:32 | |
We had a little issue with the pate de fruit, so that should be | 0:54:32 | 0:54:35 | |
bigger and the dipped chocolate should be a little bit smaller. | 0:54:35 | 0:54:38 | |
Should we taste? Nougat... | 0:54:38 | 0:54:40 | |
Being very sweet, the apricot cuts through it. | 0:54:42 | 0:54:45 | |
The downside, it's a little undercooked, | 0:54:45 | 0:54:48 | |
so you got something extremely chewy and sticky. | 0:54:48 | 0:54:51 | |
Should we move to the next one, perhaps, yeah? | 0:54:51 | 0:54:54 | |
It's really soft. | 0:54:54 | 0:54:56 | |
So pate de fruit should have some structure to it. | 0:54:56 | 0:54:58 | |
It's just, sort of, disintegrating, | 0:54:58 | 0:55:00 | |
so it's very hard to actually eat it. | 0:55:00 | 0:55:02 | |
The flavour's there, definitely, | 0:55:02 | 0:55:04 | |
it just hasn't got the appearance a normal pate de fruit should have. | 0:55:04 | 0:55:08 | |
The dipped chocolate... | 0:55:08 | 0:55:10 | |
The finish is not precise for me | 0:55:10 | 0:55:12 | |
and I think that it is cut a bit too chunky and clumsy for my liking. | 0:55:12 | 0:55:17 | |
You've chosen to take lots of different layers and then cut it. | 0:55:17 | 0:55:21 | |
There's no way after that you're going to be able to cover | 0:55:21 | 0:55:24 | |
it neatly and dip it in chocolate. | 0:55:24 | 0:55:26 | |
I can taste a lot of grainy sugar, | 0:55:26 | 0:55:29 | |
something that is not cooked well or the sugar has not been dissolved. | 0:55:29 | 0:55:32 | |
For me, I like to get some acid in it, but there isn't... | 0:55:32 | 0:55:36 | |
The lemon juice... Or just a touch, to balance the sweetness. | 0:55:36 | 0:55:40 | |
(We messed up too much on that.) | 0:55:47 | 0:55:50 | |
(Not bad for four days learning how to do it, though.) | 0:55:50 | 0:55:53 | |
150 points are on offer for the showpiece. | 0:55:54 | 0:55:58 | |
The team with the highest total score from both challenges | 0:55:58 | 0:56:01 | |
will get a place in the Grand Final, | 0:56:01 | 0:56:03 | |
and the highest scoring runner-up from the two semifinals will | 0:56:03 | 0:56:07 | |
also go through on a wild card. | 0:56:07 | 0:56:09 | |
I can now reveal the scores. | 0:56:10 | 0:56:13 | |
James' team, the judges scored you... | 0:56:13 | 0:56:17 | |
When added to your score from the miniatures, | 0:56:22 | 0:56:25 | |
gave you a grand total of 103. | 0:56:25 | 0:56:28 | |
'Only half marks for their showpiece. | 0:56:28 | 0:56:31 | |
'The inventor's time in Creme de la Creme could be coming to an end.' | 0:56:31 | 0:56:36 | |
Liam, the judges scored you... | 0:56:36 | 0:56:40 | |
That gives you a grand total of 129 points. | 0:56:46 | 0:56:51 | |
'But has Liam done enough? | 0:56:52 | 0:56:55 | |
'Sajeela must now score 75 | 0:56:55 | 0:56:57 | |
'to guarantee his team's place in the Grand Final.' | 0:56:57 | 0:57:00 | |
Sajeela, the judges scored you... | 0:57:02 | 0:57:04 | |
When added to this morning's score, gives you a grand total | 0:57:18 | 0:57:22 | |
of 137 points and takes you into the final. | 0:57:22 | 0:57:26 | |
-We did it again! -The final! | 0:57:27 | 0:57:30 | |
Oh, mate! | 0:57:32 | 0:57:33 | |
Congratulations, boys. | 0:57:36 | 0:57:39 | |
Seriously, I have no words. | 0:57:39 | 0:57:41 | |
I don't think we know what just happened. | 0:57:41 | 0:57:43 | |
No, really don't know! | 0:57:43 | 0:57:44 | |
Honestly, after seeing what the other guys put up, | 0:57:44 | 0:57:47 | |
we were like, "There's no way we're going to hold that lead." | 0:57:47 | 0:57:50 | |
-Well done, mate. -Cheers, mate. -Yeah. -Cheers. | 0:57:50 | 0:57:52 | |
I think we've done all right. We're very happy to get in the semifinal. | 0:57:52 | 0:57:55 | |
I think we could have done things better today, but we couldn't | 0:57:55 | 0:57:58 | |
have worked any harder, we couldn't have put any more effort in, | 0:57:58 | 0:58:01 | |
so we've got to be happy with that. | 0:58:01 | 0:58:02 | |
You would have nailed that down, | 0:58:02 | 0:58:04 | |
because nine points is not much, is it? | 0:58:04 | 0:58:07 | |
We can take a lot away from today, | 0:58:07 | 0:58:08 | |
we came first in the showpiece challenge, which again is an achievement in itself. | 0:58:08 | 0:58:12 | |
We've given ourselves a good score | 0:58:12 | 0:58:13 | |
and a good chance of getting to the final. Hopefully, it's not over. | 0:58:13 | 0:58:16 | |
We're going to start practising tomorrow, straight away. | 0:58:18 | 0:58:20 | |
Oh, mate! | 0:58:20 | 0:58:22 | |
How is that even possible? | 0:58:22 | 0:58:24 | |
Next time... | 0:58:27 | 0:58:28 | |
Move it, move it, shake it. | 0:58:28 | 0:58:30 | |
..it's the second semifinal. | 0:58:30 | 0:58:32 | |
-How you doing for time? -It's going to be tight. | 0:58:32 | 0:58:34 | |
The Europeans are back... | 0:58:34 | 0:58:35 | |
I've got something in the oven, something in the mixer | 0:58:35 | 0:58:38 | |
-and something on the stove. -..to take on the boys from Leeds... | 0:58:38 | 0:58:40 | |
-Careful, yeah? They have to be perfect. -I know. | 0:58:40 | 0:58:42 | |
..and the cookery school. | 0:58:42 | 0:58:44 | |
-They're going to say it's too harsh. -Not if you blow them. | 0:58:44 | 0:58:46 | |
Which team will secure their place in the final... | 0:58:46 | 0:58:49 | |
Too much butter. Something wrong with the recipe. | 0:58:49 | 0:58:51 | |
-..and a chance to win... -Come on, guys, decor, decor. | 0:58:51 | 0:58:54 | |
..Bake Off Creme de la Creme? | 0:58:54 | 0:58:55 | |
Oh, I forgot to press the timer! | 0:58:55 | 0:58:57 |