0:00:02 > 0:00:05This is the competition chefs like me have been looking forward to.
0:00:05 > 0:00:0715 teams of top pastry chefs,
0:00:07 > 0:00:11a stern test of their skill and creativity
0:00:11 > 0:00:14and the most respected judges in the business.
0:00:14 > 0:00:17Add to that one of the Britain's grandest stately homes,
0:00:17 > 0:00:21top-notch kitchens and the finest ingredients and we have ourselves
0:00:21 > 0:00:24a mouthwatering contest to look forward to.
0:00:27 > 0:00:30I couldn't have earned Michelin stars without
0:00:30 > 0:00:33a team of incredible pastry chefs to bring a spectacular end
0:00:33 > 0:00:36to the meals I serve but, as a hot kitchen chef,
0:00:36 > 0:00:39it's a whole other world and it fascinates me.
0:00:39 > 0:00:41OK, service, please.
0:00:41 > 0:00:43So, to help me unearth the magic
0:00:43 > 0:00:46and find the nation's finest pastry chefs I've turned to the best
0:00:46 > 0:00:49head patissiers working in Britain today.
0:00:49 > 0:00:52Benoit Blin from the two Michelin starred, Le Manoir Aux Quat'Saisons
0:00:52 > 0:00:54in Oxfordshire.
0:00:54 > 0:00:57Pastry, from its taste, from its texture,
0:00:57 > 0:01:00from the way it looks, from all the work that goes into it
0:01:00 > 0:01:03and the moment you share it with somebody.
0:01:03 > 0:01:06You put it on a plate, you give it to somebody and there is the wow!
0:01:06 > 0:01:09The multi-award-winning Cherish Finden,
0:01:09 > 0:01:13executive pastry chef at the five-star Langham in London.
0:01:13 > 0:01:16It's all about precision. We measure everything.
0:01:16 > 0:01:19You can't have a good meal without dessert.
0:01:19 > 0:01:22Dessert is the grand finale of the whole meal.
0:01:22 > 0:01:25And Claire Clark, MBE, pastry consultant
0:01:25 > 0:01:29and supplier to some of the finest restaurants and hotels in the world.
0:01:29 > 0:01:32It comes from your heart. It comes from within.
0:01:32 > 0:01:36It's all about what you give and it takes years to learn the techniques.
0:01:36 > 0:01:39I think it's wonderful that the spotlight is being
0:01:39 > 0:01:40shone on the pastry chefs.
0:01:40 > 0:01:43People are going to be amazed at what they can do.
0:01:43 > 0:01:45'We're going to set teams from all over the country
0:01:45 > 0:01:47'some incredible baking challenges...'
0:01:47 > 0:01:49Everything under control?
0:01:49 > 0:01:51- Not really.- Not really.
0:01:51 > 0:01:55'...using jaw-dropping techniques that home bakers can only dream of.'
0:01:55 > 0:01:58They'll perfect thousands of exquisite miniatures
0:01:58 > 0:02:03and construct towering showpieces that have to be seen to be believed.
0:02:03 > 0:02:05- Why do we do this idea, mate? - I don't know.
0:02:05 > 0:02:11Precision baking, stunning results and a whole new level of judging.
0:02:11 > 0:02:14Too much work is going on in there and we don't taste half of it.
0:02:14 > 0:02:15I only get one flavour.
0:02:15 > 0:02:18This is not home baking, chef.
0:02:18 > 0:02:21I want Mary Berry!
0:02:21 > 0:02:25- Tonight, this epic search begins. - Calm, I'm going to stay calm.
0:02:25 > 0:02:28One team features three of the youngest pastry chefs
0:02:28 > 0:02:29in the country...
0:02:29 > 0:02:32People might underestimate us because of our age.
0:02:32 > 0:02:35Their rivals have invented some of the bestselling
0:02:35 > 0:02:36supermarket desserts in Britain.
0:02:36 > 0:02:39How confident are you with the solidity of your dessert?
0:02:39 > 0:02:42- Very confident.- And an elite unit from the city of London...
0:02:42 > 0:02:44- How far in are we?- I don't know.
0:02:44 > 0:02:48..that have honed their dazzling skills in secret restaurants
0:02:48 > 0:02:51none of us will ever enter.
0:02:51 > 0:02:53Got to get this right.
0:02:53 > 0:02:55But which team will win this heat...
0:02:55 > 0:02:58Don't touch it, don't touch it, I've got it. Move that box.
0:02:58 > 0:03:01..and qualify for the semifinals?
0:03:01 > 0:03:05- Keep going, keep going, keep going. - In this incredible Bake Off...
0:03:05 > 0:03:08- Specs, specs, specs! - ..who is the creme de la creme?
0:03:08 > 0:03:11I'm just a little bit nervous now that I'm going to put
0:03:11 > 0:03:13something on and it's going to collapse.
0:03:14 > 0:03:16I need a drink.
0:03:43 > 0:03:45To find the country's finest pastry chefs,
0:03:45 > 0:03:48we've come to one of the finest stately homes in Britain.
0:03:49 > 0:03:52The Welbeck estate in Nottinghamshire
0:03:52 > 0:03:54is the ancestral home of the Dukes of Portland.
0:03:54 > 0:03:56For over 250 years,
0:03:56 > 0:04:00it's hosted stunning banquets for the nobility and royalty.
0:04:00 > 0:04:04It's the perfect home for the grandest Bake Off yet.
0:04:04 > 0:04:07What would happen if, instead of home bakers,
0:04:07 > 0:04:09it was teams of top professional pastry chefs
0:04:09 > 0:04:14in purpose-built kitchens doing tough tests of their skills?
0:04:14 > 0:04:16Well, we're about to find out.
0:04:16 > 0:04:18In one intense day of competition,
0:04:18 > 0:04:22Cherish, Claire and Benoit will set two immense challenges
0:04:22 > 0:04:27and the first requires incredible attention to detail.
0:04:27 > 0:04:31Welcome, chefs. We start today with the miniatures.
0:04:31 > 0:04:34This is to test your precision when producing high volume
0:04:34 > 0:04:36small, fine pastries.
0:04:36 > 0:04:40Three different types, 36 of each.
0:04:40 > 0:04:46108 in total and every pastry in each batch must be identical
0:04:46 > 0:04:48and you have three hours.
0:04:48 > 0:04:51Your time starts now.
0:04:53 > 0:04:55We brought the miniature test to illustrate
0:04:55 > 0:04:58what a pastry chef has to deliver every day.
0:04:58 > 0:05:01Beautiful pastries in numbers.
0:05:01 > 0:05:04In the first challenge of each heat, the teams will have to make
0:05:04 > 0:05:08batches of handcrafted geometric and layered miniatures.
0:05:08 > 0:05:10This morning's layered miniature
0:05:10 > 0:05:13is an exquisite French classic, the framboisier.
0:05:13 > 0:05:17Framboise means raspberry in French and the framboisier is
0:05:17 > 0:05:21the perfect challenge for them to show us their abilities to layer.
0:05:21 > 0:05:24They will have to work on the time management to make sure that
0:05:24 > 0:05:28all their layers are beautifully set, including their mousses
0:05:28 > 0:05:31and I want absolute precision in the slicing and cutting.
0:05:31 > 0:05:32In the first kitchen,
0:05:32 > 0:05:36the framboisier layers have unconventional foundations.
0:05:36 > 0:05:39We've done a very different base to the framboisier.
0:05:39 > 0:05:42We've used a breakfast cereal, like a puffed wheat cereal,
0:05:42 > 0:05:45done with honey, and binded together with white chocolate.
0:05:45 > 0:05:47We've taken quite a few risks.
0:05:47 > 0:05:49There's no point coming here and playing it safe.
0:05:49 > 0:05:52Neil and his team are the secret agents of the pastry world.
0:05:52 > 0:05:55They work for a company called Restaurant Associates,
0:05:55 > 0:05:59operating fine dining rooms that are hidden inside the skyscrapers
0:05:59 > 0:06:00of the city of London.
0:06:00 > 0:06:03Not many people know we exist,
0:06:03 > 0:06:06that big companies have got restaurants inside
0:06:06 > 0:06:07for their clients.
0:06:07 > 0:06:11Their mission is to execute Michelin quality desserts for people who
0:06:11 > 0:06:15are so wealthy or so private that they want to dine in total secrecy.
0:06:15 > 0:06:17Half the time we don't even know who's in the room.
0:06:17 > 0:06:19It may be better that way, to be honest.
0:06:19 > 0:06:23'The secret chefs' framboisier has layers of puffed wheat, raspberry
0:06:23 > 0:06:26'mousse, pistachio frangipan and a creamy Swiss meringue.'
0:06:26 > 0:06:29Neil's team, are we OK? How are we doing there, Alice?
0:06:29 > 0:06:31- We're doing good, thank you. - Good, thank you, yeah.
0:06:31 > 0:06:34Is there any way that you're working together or not working together?
0:06:34 > 0:06:37Yes, we've taken each challenge on our self,
0:06:37 > 0:06:38but we are also helping, like myself
0:06:38 > 0:06:41and Paula are helping Alice do certain elements for her dish.
0:06:41 > 0:06:44- You've separated each job to each different chef?- Yeah.
0:06:44 > 0:06:45And you've all worked together?
0:06:45 > 0:06:48We work for the same company so we're sort of spread across London.
0:06:48 > 0:06:50Paula and Alice didn't know whichever beforehand
0:06:50 > 0:06:52so it's been a big learning curve.
0:06:52 > 0:06:54- So you've brought them together?- Yeah.
0:06:54 > 0:06:59- Kind of like a dating agency for pastry chefs?- Don't say better.
0:06:59 > 0:07:01'And in the next kitchen...'
0:07:01 > 0:07:02Ben, as soon as that's done,
0:07:02 > 0:07:05jump straight on the yoghurt mousse, right?
0:07:05 > 0:07:06We're all making certain elements.
0:07:06 > 0:07:08I've got Ben working on the pistachio sponge
0:07:08 > 0:07:10for the framboisier.
0:07:10 > 0:07:12Cooking needs to be nice and chilled, relaxed.
0:07:12 > 0:07:14It's going to come out in our food, as well, hopefully.
0:07:14 > 0:07:17At just 27, Reece is one of the youngest head pastry chefs
0:07:17 > 0:07:18in the world.
0:07:18 > 0:07:21I'm always conscious of it when I meet other pastry chefs...
0:07:21 > 0:07:22'Service, please, Lucas.'
0:07:22 > 0:07:25..cos it is quite a young age, but, honestly, I don't care.
0:07:25 > 0:07:29From his kitchen in the five-star Grove Hotel in Hertfordshire,
0:07:29 > 0:07:31he's put together a team of young guns.
0:07:31 > 0:07:3525-year-old Ben and 21-year-old Lauren.
0:07:35 > 0:07:38They are the youngest team in this year's Creme De La Creme.
0:07:40 > 0:07:43- We'll find out.- There might be...
0:07:43 > 0:07:46- This could be the last time we...- A few tears.
0:07:46 > 0:07:48Yeah, there might be a few tantrums,
0:07:48 > 0:07:50a couple of diva antics going on.
0:07:50 > 0:07:54The young guns' framboisier will see Greek yoghurt and honey mousse,
0:07:54 > 0:07:56raspberry and lavender jam
0:07:56 > 0:07:59and raspberry cream layered between three of Ben's pistachio sponges.
0:07:59 > 0:08:02We are a young team. I'd say it will give us an advantage
0:08:02 > 0:08:05just because people might underestimate us because of our age.
0:08:05 > 0:08:08The chefs in the final kitchen might be older,
0:08:08 > 0:08:10but they too started very young.
0:08:10 > 0:08:13My grandmother was certainly one of the most talented cooks
0:08:13 > 0:08:16I ever worked with, so, yeah, she really inspired me
0:08:16 > 0:08:18to take up this as a job, really, you know.
0:08:18 > 0:08:22I fancied a job with long hours and no money, so that ticked the bill.
0:08:22 > 0:08:24Despite his grandmother's influence,
0:08:24 > 0:08:26James's career could have been very different.
0:08:26 > 0:08:29I left school and I was going to be an accountant
0:08:29 > 0:08:31and I was waiting for an accountancy course.
0:08:31 > 0:08:34I needed a little bit of part-time work. I called my local hotel.
0:08:34 > 0:08:38They were looking for a leisure club attendant or a chef.
0:08:38 > 0:08:42I can't swim so I've been a pastry chef now for around 20 years.
0:08:42 > 0:08:44James has pulled together a team of inventors.
0:08:44 > 0:08:46Makiko is a former colleague
0:08:46 > 0:08:49and the multiple award-winning cake designer.
0:08:49 > 0:08:52Graham is one of the leading pastry innovators in the country.
0:08:52 > 0:08:55Together they develop and test desserts for Marks & Spencer.
0:08:55 > 0:08:58Having a real scientific knowledge of the products you're
0:08:58 > 0:09:01working with, it really allows you to bend the rules a little bit.
0:09:01 > 0:09:04The inventors' framboisier will be made by Graham.
0:09:04 > 0:09:08So I'm doing layers of ganache, mousseline of raspberry again
0:09:08 > 0:09:13and then we are covering it with a mirror glaze.
0:09:13 > 0:09:16On top of the mirror glaze will be a handcrafted white chocolate tube
0:09:16 > 0:09:19filled with a vanilla cheesecake mousse.
0:09:19 > 0:09:20The four layers of ganache
0:09:20 > 0:09:24and mousseline will rest on just one layer of light coconut dacquoise.
0:09:24 > 0:09:28Now I just need to make sure that every layer is actually set.
0:09:28 > 0:09:31Graham will have to use a blast freezer to rapidly cool each
0:09:31 > 0:09:32layer before he can add the next.
0:09:32 > 0:09:34Cos if you don't, you cut it,
0:09:34 > 0:09:37if one of the layers isn't completely set, it's gone.
0:09:37 > 0:09:40It's finished. So you have to make sure it's frozen.
0:09:40 > 0:09:41So this is pretty good.
0:09:41 > 0:09:45I've been training on a domestic home freezer
0:09:45 > 0:09:48so this hopefully will be all right.
0:09:51 > 0:09:54The handcrafted miniature the teams have been asked to deliver is
0:09:54 > 0:09:57a classic choux buns known as a Paris-Brest.
0:09:57 > 0:10:00This traditionally is a choux pastry ring
0:10:00 > 0:10:02filled with praline cream and covered in almonds.
0:10:02 > 0:10:04To make them all identical,
0:10:04 > 0:10:07first of all they've got to pipe them exactly.
0:10:07 > 0:10:09And then they've got to bake them.
0:10:09 > 0:10:10They can lose their shape in the oven
0:10:10 > 0:10:13and they've got to be dry on the outside. They've got to be crisp.
0:10:13 > 0:10:15There's a lot to think about.
0:10:15 > 0:10:17You can't hide anything with the Paris-Brest.
0:10:17 > 0:10:19What you see is what you get.
0:10:19 > 0:10:21- You all right?- Yeah.
0:10:21 > 0:10:23To ensure their Paris-Brest is crisp,
0:10:23 > 0:10:26the inventors have turned to Makiko.
0:10:26 > 0:10:30So I pipe one centimetre diameter piping nozzle and, on top,
0:10:30 > 0:10:33I'm piping seven millimetre piping tube.
0:10:33 > 0:10:36Their innovative take begins with a double layer of choux pastry,
0:10:36 > 0:10:39then there's another choux ring that will be placed inside.
0:10:39 > 0:10:42It will be filled with a flaked almond praline flavoured
0:10:42 > 0:10:43with espresso coffee.
0:10:43 > 0:10:46This is a pastry that everybody understands.
0:10:46 > 0:10:49Everyone's eaten chocolate eclair. I've made choux pastry.
0:10:49 > 0:10:51When you get chocolate eclairs in a supermarket,
0:10:51 > 0:10:53they're quite often soggy or little bit soft.
0:10:53 > 0:10:56There's a trick between getting choux pastry that's a bit
0:10:56 > 0:10:59boring and floppy and one that's really actually well cooked.
0:10:59 > 0:11:02To avoid sogginess, softness, we put plenty of crunch on top.
0:11:02 > 0:11:05'Makiko's developed a paste containing almond,
0:11:05 > 0:11:08'vanilla and sea salt to bake on top of her choux.'
0:11:08 > 0:11:14When it's cooked, the inside melts so the form, the shape of the rings.
0:11:14 > 0:11:17So this is like an extra pastry trick that you're going to use
0:11:17 > 0:11:21to make sure that your choux pastry is definitely going to be crunchy?
0:11:21 > 0:11:22Yes.
0:11:22 > 0:11:25'A crunchy topped choux is also a mission
0:11:25 > 0:11:27'for our secret chefs of the city.'
0:11:27 > 0:11:29We've got two types of cream inside.
0:11:29 > 0:11:31We have the creme puffs plus the mousse.
0:11:31 > 0:11:34These, we want crispy to give a crunchy bite.
0:11:34 > 0:11:38Paula's made a coffee crunched that professionals call craquelin
0:11:38 > 0:11:40with nibs of cocoa and sugar.
0:11:40 > 0:11:43It will top a Paris-Brest filled with praline mousse
0:11:43 > 0:11:46and an espresso coffee creme patissiere.
0:11:46 > 0:11:50As it melts in the oven, the craquelin should form a crisp shell.
0:11:50 > 0:11:53Can you put 250 for me, please?
0:11:53 > 0:11:57I'm a bit concerned because it's very uneven, the way she cuts it.
0:11:57 > 0:12:01She cuts it with no love. I need passion, I need love in the team.
0:12:01 > 0:12:04I could not see that, so, for me, as a professional chef,
0:12:04 > 0:12:07it has to be perfect evenness throughout.
0:12:09 > 0:12:12With Makiko and Paula's choux baking...
0:12:12 > 0:12:15- What's the face?- Nervous!
0:12:15 > 0:12:18..our young guns are still piping.
0:12:18 > 0:12:21- Better to get something up than nothing, though.- Yeah.
0:12:21 > 0:12:23Topping their choux with traditional almonds,
0:12:23 > 0:12:26they're aiming to deliver crunch inside
0:12:26 > 0:12:27with a crushed hazelnut brittle,
0:12:27 > 0:12:32contrasting a creamy rum-based caramel that's far from traditional.
0:12:32 > 0:12:34So this is our banana caramel that we're making
0:12:34 > 0:12:36to put inside of the Paris-Brest.
0:12:36 > 0:12:39It's just one of the other textures we've got going on in there.
0:12:39 > 0:12:41Let's go.
0:12:41 > 0:12:44We knew that the Paris-Brest can be done halfway through.
0:12:44 > 0:12:46We're not too worried about being behind.
0:12:46 > 0:12:48Pastry chefs! That is half-time.
0:12:48 > 0:12:51You have one and a half hours remaining.
0:12:51 > 0:12:54'Paris-Brest baking and most framboisier layers chilling...'
0:12:54 > 0:12:57So this is just a raspberry mousse.
0:12:57 > 0:13:00'..the teams have made a start on their third miniature,
0:13:00 > 0:13:02'petit gateau cylinders.'
0:13:02 > 0:13:06I expect the professional chefs to be like a mad scientist,
0:13:06 > 0:13:09be creative, be innovative.
0:13:09 > 0:13:13Surprise me with ingredients that I've never tasted before
0:13:13 > 0:13:16whether you use a jelly, a creme brulee, a dacquoise,
0:13:16 > 0:13:18a financier.
0:13:18 > 0:13:22I think the cylinder is such a great challenge, as well.
0:13:22 > 0:13:27It has to be so beautiful that it is telling me to eat me, eat me.
0:13:27 > 0:13:29How are we doing, Team James? What's going on?
0:13:29 > 0:13:31Talk me through what's happening.
0:13:31 > 0:13:33We're just about to start the chocolate.
0:13:33 > 0:13:35What's the flavour profiles you're putting together?
0:13:35 > 0:13:38Lap sang tea in my parfait, which gives it that smoky flavour.
0:13:38 > 0:13:40So smoked flavour in the chocolate parfait.
0:13:40 > 0:13:42We've then got a sweet miso sauce with some soy,
0:13:42 > 0:13:44and yuzu ganache in the fridge.
0:13:44 > 0:13:46So you've got tea, miso...
0:13:46 > 0:13:48- Yuzu.- ..yuzu.
0:13:48 > 0:13:50So then you're getting that kind of citrusy acidity going on there.
0:13:50 > 0:13:54As a hot kitchen chef, they sound like all the sorts of flavours you
0:13:54 > 0:13:57use with lots of savoury items, that smoking flavour, that miso flavour,
0:13:57 > 0:14:01that salty element that comes along and that works well with chocolate?
0:14:01 > 0:14:04I think as long as you've got bitterness in there.
0:14:04 > 0:14:05We got 63% fat content in there,
0:14:05 > 0:14:07so it's going to be quite nice and bitter.
0:14:07 > 0:14:10- There is a lot going on here. - I'd best crack on.- OK.
0:14:10 > 0:14:13Is that a pastry chef terms for clear off, yeah? Yeah.
0:14:13 > 0:14:15I'm going!
0:14:15 > 0:14:18Smoked chocolate parfait, ganache flavoured with the Japanese
0:14:18 > 0:14:22citrus fruit yuzu and a crunchy peanut butter feuilletine biscuit
0:14:22 > 0:14:25will being cased in a metallic looking chocolate cylinder.
0:14:25 > 0:14:27This is our copper powder
0:14:27 > 0:14:29and we're putting it on top here, a tempered chocolate.
0:14:29 > 0:14:32Because we're putting it onto a little acetate band,
0:14:32 > 0:14:34when the chocolate starts to crystallise it will
0:14:34 > 0:14:37adhere to the acetate band and that should give us
0:14:37 > 0:14:40a perfect shine through with the chocolate.
0:14:42 > 0:14:45I'm just squeezing it in here to try and make my cylinders
0:14:45 > 0:14:50as perfect as possible, which is no mean feat, I can assure you.
0:14:50 > 0:14:53Just sealing off the chocolate to make sure there is
0:14:53 > 0:14:55a seal there when I unwrapped the acetate,
0:14:55 > 0:14:58so it is one continuous cylinder rather than
0:14:58 > 0:15:01a strip of chocolate that's just been bent round.
0:15:01 > 0:15:04Inside Neil's carefully sealed cylinders will be a chocolate
0:15:04 > 0:15:07caramel mousse and a mango and passion fruit brulee.
0:15:07 > 0:15:10Both sandwiched between finely cut discs of a French classic
0:15:10 > 0:15:13he's delegated to Alice.
0:15:13 > 0:15:16I'm making a dacquoise, which is a light coconut sponge
0:15:16 > 0:15:18to go in our cylinders.
0:15:18 > 0:15:20Dacquiose sponge should be incredibly light
0:15:20 > 0:15:23as it contains no flour, just egg white, sugar
0:15:23 > 0:15:25and, in this case, desiccated coconut.
0:15:25 > 0:15:29I'm doing all the sponges, doing a bit of everything, really.
0:15:29 > 0:15:32And then, in the end, everyone's going to help me hopefully.
0:15:32 > 0:15:35The young guns won't be tempering any chocolate,
0:15:35 > 0:15:39concentrating again on the flavours of their fillings.
0:15:39 > 0:15:41I'm just making orange and chilli curd
0:15:41 > 0:15:44- that's going to go in the petit gateau.- Orange and chilli?- Yeah.
0:15:44 > 0:15:48- Is that a flavour profile that works well together?- We think so.
0:15:48 > 0:15:51We're having it with chocolate, as well so orange and chocolate go
0:15:51 > 0:15:54and orange and chilli go and chilli and chocolate go.
0:15:54 > 0:15:57With a base of brownie and a tuille biscuit insert,
0:15:57 > 0:15:59they'll be piping layers of chocolate
0:15:59 > 0:16:01and Szechuan pepper cream,
0:16:01 > 0:16:04orange and chilli curd and a sharp orange mousse.
0:16:04 > 0:16:06Once set in the mould,
0:16:06 > 0:16:09they plan to spray each cylinder with a cocoa butter glaze.
0:16:09 > 0:16:12We forgot to actually bring something with us. Our own moulds.
0:16:12 > 0:16:15Oh, so you actually forgot your cylinder moulds?
0:16:15 > 0:16:17So what we did is, we was up late last night making them
0:16:17 > 0:16:19ourselves out of acetate.
0:16:19 > 0:16:22- It was a team bonding exercise... - Uh-huh.
0:16:22 > 0:16:24..and now it's all become apparent to the guys,
0:16:24 > 0:16:26but I had it all pre-planned up here.
0:16:26 > 0:16:28Yes, so you did this on purpose?
0:16:28 > 0:16:30- Yeah.- We're waiting for plan B?
0:16:30 > 0:16:31- Yes.- OK.
0:16:31 > 0:16:33ALARM SOUNDS
0:16:33 > 0:16:36That's the official plan B warning sign.
0:16:38 > 0:16:41I'm just starting the second layer of the petit gateau.
0:16:41 > 0:16:43There's a coconut sponge in the bottom.
0:16:43 > 0:16:47Then I'm putting the dark chocolate and caramel mousse on top.
0:16:47 > 0:16:50All right, on the same tray, get the orange curd, as well.
0:16:50 > 0:16:52Reece's young team have taken a risk.
0:16:52 > 0:16:55They need the mousse to set inside their home-made cylinders
0:16:55 > 0:16:57before the petit gateau can be glazed.
0:16:57 > 0:16:59That's our critical point.
0:16:59 > 0:17:01If we fall behind on them timings,
0:17:01 > 0:17:05then we could be in trouble for the rest of the day.
0:17:05 > 0:17:06The third stage will be to put
0:17:06 > 0:17:10the sphere of frozen brulee in the middle.
0:17:10 > 0:17:13Neil's team, they look actually quite organised.
0:17:13 > 0:17:16My concerns, though, being overcooked.
0:17:16 > 0:17:17It's looking dark.
0:17:17 > 0:17:19It hasn't risen.
0:17:19 > 0:17:22I'm a bit concerned with James's cylinder.
0:17:22 > 0:17:25There is so much going on. We have peanut. We've had yuzu.
0:17:25 > 0:17:28Dark chocolate. I may be wrong. I might like it.
0:17:28 > 0:17:32He works a little bit messy, especially with the chocolate work.
0:17:32 > 0:17:35You can see it goes a little bit everywhere
0:17:35 > 0:17:38but hopefully we'll see some nice finished produce in the end.
0:17:38 > 0:17:41Oh, no, I've just been covered.
0:17:41 > 0:17:45Reece's team has been clean and tidy throughout the whole task.
0:17:45 > 0:17:48I mean, I'm wondering if they're doing.
0:17:48 > 0:17:50I've seen lovely technique, great piping skills,
0:17:50 > 0:17:53great levelling skills.
0:17:53 > 0:17:55- They've got one speed.- Yes.
0:17:55 > 0:17:59It's like they are floating through the day.
0:18:00 > 0:18:05Pastry chefs, you have half an hour remaining.
0:18:05 > 0:18:08This is all BLEEP.
0:18:14 > 0:18:17Reece's handmade moulds are too large for his recipe.
0:18:17 > 0:18:18OK, put those in the freezer.
0:18:18 > 0:18:21And they don't have enough mousse to fill them.
0:18:21 > 0:18:24Put those in the freezer. Start weighing out more mousse.
0:18:27 > 0:18:30I'm making holes and putting coffee cream inside.
0:18:32 > 0:18:34I got plenty.
0:18:34 > 0:18:37I'm just blow torching my framboisier moulds
0:18:37 > 0:18:40to release the mousse from it.
0:20:01 > 0:20:04Ben's second mousse is a different colour to his first.
0:20:13 > 0:20:15I need some...
0:20:15 > 0:20:19Can you go away cos I'm BLEEP about to lose it!
0:20:19 > 0:20:22And Graham's framboisier still hasn't set.
0:20:22 > 0:20:25Sorry, mate, I've just BLEEP it all up.
0:20:25 > 0:20:27There's not a lot I can do about it.
0:20:27 > 0:20:31- Lauren, ice as quick as you can, yeah?- Yeah.- My little pocket rocket.
0:20:31 > 0:20:34Pastry chefs, you've got five minutes.
0:20:42 > 0:20:44I'm with you in two minutes.
0:20:44 > 0:20:46Those are terrible, man.
0:20:46 > 0:20:48I feel like crying.
0:21:04 > 0:21:07- You've cut more than we need, haven't you...- Yes.
0:21:07 > 0:21:09..cos I'm running out of meringues?
0:21:16 > 0:21:19- Guys, you have 45 seconds.- Let's go, let's go, let's go, let's go.
0:21:23 > 0:21:24Right, can we do the sponge?
0:21:24 > 0:21:28- Quick, quick, quick, let's do it. - We need to get one more row in.
0:21:33 > 0:21:36- Just put it on the end or something. Middle?- Specs, specs, specs.
0:21:36 > 0:21:38There's a raspberry missing off one.
0:21:38 > 0:21:42OK, pastry chefs, that is it. Time is up. Stop what you're doing.
0:21:42 > 0:21:45Take them off, take them off, take them off.
0:21:45 > 0:21:48- Take them off, take them off, take them off.- All done, Alice?
0:21:48 > 0:21:50All done, Paula?
0:21:53 > 0:21:55Oh, this is so embarrassing.
0:22:00 > 0:22:05Over 300 cakes and pastries made in just three hours and now,
0:22:05 > 0:22:07for the first time, the teams will have their work
0:22:07 > 0:22:11judged by three of the finest pastry chefs in the world.
0:22:30 > 0:22:34Neil's team of secret chefs have served a framboisier with
0:22:34 > 0:22:38a puffed wheat and white chocolate base, a raspberry jelly,
0:22:38 > 0:22:43rose mousse, pistachio frangipan and Swiss meringue bulbs.
0:22:44 > 0:22:47You hit the brief. Internal multiple layers.
0:22:47 > 0:22:50You have actually six different types of component in just
0:22:50 > 0:22:52one little slice of cake.
0:22:59 > 0:23:01Mmm.
0:23:01 > 0:23:05Raspberry, raspberry, that's good. That's the brief.
0:23:05 > 0:23:08The frangipan is lost in the middle. I lost the pistachio.
0:23:08 > 0:23:11I like the combination of texture.
0:23:11 > 0:23:14I'm not sure I like the Sugar Puffs. They are little chewy.
0:23:14 > 0:23:17I'm not convinced that it harmonises with the rest of it
0:23:17 > 0:23:20but I do love the raspberry flavours as Benoit said.
0:23:20 > 0:23:23It's really strong and it comes through.
0:23:23 > 0:23:26Their Paris-Brest is filled with praline mousse, a coffee creme
0:23:26 > 0:23:30patissiere and topped with a coffee and cocoa nib craquelin.
0:23:30 > 0:23:31It looks a little rough.
0:23:31 > 0:23:35I was looking for a little bit more neatness overall and more appeal.
0:23:38 > 0:23:41I like the coffee flavour. It's strong and it's dominant.
0:23:41 > 0:23:44I love the crunch. I would say it hasn't helped your choux pastry.
0:23:44 > 0:23:47The weight of the crumble on top has prevented
0:23:47 > 0:23:49it from being of light as it normally should be.
0:23:49 > 0:23:52It's kept it down during the rising in the oven.
0:23:52 > 0:23:55I can feel a little bit of that bitterness of the choux pastry
0:23:55 > 0:23:57being slightly overcooked.
0:23:57 > 0:24:00The petit gateau was filled with a chocolate caramel mousse,
0:24:00 > 0:24:04mango and passion fruit curd and a coconut dacquoise.
0:24:04 > 0:24:07They are round, they are level, they are clean, they are sharp.
0:24:07 > 0:24:11Love your choice of colours. They do reflect what's inside.
0:24:16 > 0:24:18Love the texture of your mousse.
0:24:18 > 0:24:20I could not really get the mango
0:24:20 > 0:24:24and the passion flavour that you're trying to put together.
0:24:24 > 0:24:27Unfortunately, there's not enough balancing texture inside,
0:24:27 > 0:24:29so we've got a lot of chocolate mousse
0:24:29 > 0:24:33and just the thinnest little layer of the coconut dacquoise.
0:24:33 > 0:24:36There is one problem really, which troubles me,
0:24:36 > 0:24:39and it's eating the coconut dacquoise.
0:24:39 > 0:24:43I'm still, as I speak, fight with little bits of coconut.
0:24:43 > 0:24:46Maybe the balance of your recipe has far too much of it,
0:24:46 > 0:24:49or it's not cooked enough, yeah, because it's still there?
0:24:49 > 0:24:52It's going to be there certainly for a little while.
0:25:01 > 0:25:03- Chaps.- Hi.
0:25:03 > 0:25:06Reece's team of young guns have made a framboisier with three
0:25:06 > 0:25:09layers of pistachio sponge, raspberry and lavender jam,
0:25:09 > 0:25:12Greek yoghurt mousse and raspberry cream.
0:25:12 > 0:25:14The hangman's noose.
0:25:16 > 0:25:19It's so precise looking. Even your decoration on top.
0:25:19 > 0:25:23- All the pistachio nuts are facing the same way.- Thank you.
0:25:28 > 0:25:31- Claire, you're pondering.- Hmm.
0:25:31 > 0:25:33It's a good ponder.
0:25:33 > 0:25:37A real kick of raspberry flavour with really good acidity.
0:25:37 > 0:25:40I'm getting more flavour of pistachio from the pistachio
0:25:40 > 0:25:42- on top than I am from the sponge...- OK.
0:25:42 > 0:25:45..and I think the sponge is a little bit on the tight side.
0:25:45 > 0:25:47But I see why you got a tighter kind of texture
0:25:47 > 0:25:50because you've got a very clean cut, which is a compromise you had to
0:25:50 > 0:25:54make to really get a neat slice, but the raspberry flavours are there.
0:25:54 > 0:25:57It's not far.
0:25:57 > 0:26:00Their Paris-Brest is filled with hazelnut creme mousseline,
0:26:00 > 0:26:04a rum and banana caramel ganache and hazelnut brittle.
0:26:04 > 0:26:08Precision is so important in the pastry kitchen.
0:26:08 > 0:26:12I would like you to pipe a little bit more uniform
0:26:12 > 0:26:14because I can see a lot of shapes.
0:26:16 > 0:26:18Oh!
0:26:19 > 0:26:24- That's how it's meant to be.- That's how they eat it in France, isn't it?
0:26:24 > 0:26:28It's a different word than the Paris-Brest.
0:26:28 > 0:26:31The banana, the rum, it's not Paris-Brest any more.
0:26:31 > 0:26:35It's a different race. We've gone exotic. We've gone Brazil, whatever.
0:26:35 > 0:26:38And the part I like the most is the little crunchy caramel
0:26:38 > 0:26:41and nutty flavour in it. I like it. Thank you.
0:26:41 > 0:26:45The banana, the caramel, they just dance on my palate.
0:26:45 > 0:26:48The rum, I like it just a little bit more.
0:26:48 > 0:26:50A little bit more booze?
0:26:50 > 0:26:52With just a little bit more booze.
0:26:52 > 0:26:57Inside their petit gateau is a chocolate brownie, a sesame
0:26:57 > 0:27:01and walnut tuille, an orange mousse and an orange and chilli curd.
0:27:01 > 0:27:04You're telling me now, from the visual point of view, that the
0:27:04 > 0:27:08top part here and the bottom part is the same orange mousse?
0:27:08 > 0:27:10- So we did have a slight problem with this.- A huge problem.
0:27:10 > 0:27:13If we could serve it in the dark, it might be better.
0:27:13 > 0:27:15That's a good answer.
0:27:19 > 0:27:21Mmm.
0:27:21 > 0:27:23Lovely texture.
0:27:23 > 0:27:25It's an explosion of flavour.
0:27:25 > 0:27:29Not sure I share all your enthusiasm. I do like the flavours.
0:27:29 > 0:27:31If I had my eyes closed,
0:27:31 > 0:27:33I wouldn't know the chocolate brownie was there.
0:27:33 > 0:27:35Your mousse is beautiful and light
0:27:35 > 0:27:37- and I agree it's got a lovely orange flavour.- Lovely.
0:27:37 > 0:27:40What a shame that you couldn't actually finish it off.
0:27:40 > 0:27:43When you first started this morning, you went like on a jolly,
0:27:43 > 0:27:46as if you were on holiday, or if you were at home.
0:27:46 > 0:27:49This afternoon, if you don't pull it out of your backside,
0:27:49 > 0:27:52you're going to be stuck here and not finish this afternoon.
0:27:52 > 0:27:56You guys have amazing work here but you need to shift the gearbox.
0:27:56 > 0:27:57Chef.
0:28:11 > 0:28:15The framboisier reimagined by James's team of inventors
0:28:15 > 0:28:18has a coconut sponge base, raspberry jelly,
0:28:18 > 0:28:23ganache and is topped with white chocolate and cheesecake mousse.
0:28:23 > 0:28:28The great quality of a pastry chef is working organised and clean
0:28:28 > 0:28:31and I'm sorry to say that this morning you disappointed me.
0:28:31 > 0:28:34Chef, what happened to your uniform?
0:28:34 > 0:28:36I felt like I'm in a car crash.
0:28:36 > 0:28:39We just got a little bit disorganised and that's why
0:28:39 > 0:28:40we ended up where we were.
0:28:40 > 0:28:43That's a problem I expect you to solve this afternoon
0:28:43 > 0:28:45and really work on for me.
0:28:45 > 0:28:47Following on this, looking at the slice,
0:28:47 > 0:28:51- is it meant to be shorter at the base than at the top?- No, it's not.
0:28:51 > 0:28:55So you couldn't actually trim what's on the top?
0:28:55 > 0:28:58I had to get the 36 out.
0:28:58 > 0:29:01But you haven't got 36. You've got 34 now, you know that?
0:29:01 > 0:29:04You've counted them, no? There's 34 there.
0:29:10 > 0:29:15OK, good news. It does taste a lot better than it looks.
0:29:15 > 0:29:17- It's a shame it wasn't set enough. - Yeah.
0:29:17 > 0:29:20So I will say a little accident this morning
0:29:20 > 0:29:22- but you can recover from it.- Yes.
0:29:22 > 0:29:24I like the bottom layer
0:29:24 > 0:29:27but I don't really get the mascarpone tube that you put on top.
0:29:27 > 0:29:30It is so fatty on my palate.
0:29:30 > 0:29:32And, because the chocolate is so thick,
0:29:32 > 0:29:35- when I eat it, it's a bit sweet on the top for my liking.- OK.
0:29:37 > 0:29:41Their Paris-Brest contains a coffee mousse-filled choux ring,
0:29:41 > 0:29:45vanilla crunch, almond praline and caramelised hazelnuts.
0:29:45 > 0:29:48These are looking clean. They're looking sharp.
0:29:48 > 0:29:52They're looking regular. This is what I'm looking for.
0:29:52 > 0:29:56I just want to see the formulation of layers.
0:29:56 > 0:29:57Yes, it's lovely.
0:29:57 > 0:30:01So nice when you cut it open it's not just a single ring.
0:30:01 > 0:30:04- Thank you very much.- I'm going to pay you a compliment, Makiko.
0:30:04 > 0:30:07This is baked really, really well. This is how we like it.
0:30:07 > 0:30:09I don't like the pastry to be too dry.
0:30:09 > 0:30:13It is crunchy on the outside, moist on the inside. I love it.
0:30:13 > 0:30:16Flavour wise, I think you can taste the hazelnut and the coffee,
0:30:16 > 0:30:19but it's very, very, very light.
0:30:19 > 0:30:23The petit gateau is filled with smoked chocolate parfait,
0:30:23 > 0:30:27peanut butter feuilletine, yuzu ganache and miso sauce.
0:30:29 > 0:30:33I can see that the seam is not properly joined
0:30:33 > 0:30:37and I also can see cracks in each individual cylinder.
0:30:39 > 0:30:43When I cut it open, I love the way that all that yuzu filling
0:30:43 > 0:30:46oozed out onto my plate, so I think it was a real wow moment.
0:30:46 > 0:30:48I really love the taste.
0:30:48 > 0:30:52The combination of the 63% acidic chocolate together with
0:30:52 > 0:30:55the yuzu tastes beautiful.
0:30:55 > 0:30:59The only comment that I have is that I would usually...
0:31:00 > 0:31:02And this is how I would break it
0:31:02 > 0:31:05and I only can taste your chocolate mousse,
0:31:05 > 0:31:09but if I could have put my cylinder this way and when I eat it,
0:31:09 > 0:31:14wow, it's amazing because I have every element on the fork.
0:31:15 > 0:31:17Thank you.
0:31:25 > 0:31:29The final result in Creme De La Creme is based on points
0:31:29 > 0:31:31awarded by the judges.
0:31:31 > 0:31:34The team with the most points after both tests are guaranteed
0:31:34 > 0:31:36a place in the semifinal.
0:31:38 > 0:31:43Each judge is going to award each pastry batch a mark out of ten.
0:31:43 > 0:31:47That's a total of 90 points available for your miniatures.
0:31:47 > 0:31:50'A low score now could make progressing in the competition
0:31:50 > 0:31:53'impossible.'
0:31:58 > 0:32:01We're going to start the scoring with James's team.
0:32:01 > 0:32:03For James's framboisier...
0:32:05 > 0:32:07..you score 10.
0:32:07 > 0:32:11For the Paris-Brest...
0:32:11 > 0:32:1319.
0:32:13 > 0:32:15For your petit gateau...
0:32:15 > 0:32:1717,
0:32:17 > 0:32:20and an overall score for your miniatures round
0:32:20 > 0:32:22of 46.
0:32:22 > 0:32:25Despite the innovation, a failed framboisier has led to
0:32:25 > 0:32:29a less than ideal start for James's team.
0:32:30 > 0:32:32Will Reece fare any better?
0:32:33 > 0:32:36For Reece's team's framboisier
0:32:36 > 0:32:38you score a total of 21.
0:32:38 > 0:32:42For the Paris-Brest, 18.
0:32:42 > 0:32:45And for the petit gateau, 10.
0:32:47 > 0:32:49You score a grand total of 49.
0:32:49 > 0:32:53'A damning verdict on their unfinished petit gateau
0:32:53 > 0:32:56'leaves Reece's team just three points ahead of James's.
0:32:56 > 0:32:59'Can Neil's team beat them both?'
0:32:59 > 0:33:04For Neil's team's framboisier, 20 points.
0:33:04 > 0:33:07For the Paris-Brest, 15.
0:33:08 > 0:33:11'Neil now needs 15 points for his petit gateau
0:33:11 > 0:33:15'to beat Reece and James and win the miniatures challenge.'
0:33:16 > 0:33:18And finally, for the petit gateau...
0:33:20 > 0:33:21..16.
0:33:21 > 0:33:24And, Neil, your team is in the lead.
0:33:24 > 0:33:26Only just, mind.
0:33:26 > 0:33:30But with a total of 51. Guys, what an incredible start.
0:33:30 > 0:33:31Deep breaths.
0:33:31 > 0:33:35Take a break and come back this afternoon. Well done, chefs.
0:33:35 > 0:33:36Dismissed.
0:33:38 > 0:33:40I was sort of wishing numbers to come out
0:33:40 > 0:33:43because I was adding it up as it was going along and I'm like,
0:33:43 > 0:33:45"We only need that now and we'll be in the lead."
0:33:45 > 0:33:48- Were you that reasoned?- Yeah.
0:33:48 > 0:33:51- I didn't have a clue what was going on.- Still a bit nervous.
0:33:51 > 0:33:53Still too much to play for.
0:33:53 > 0:33:56The fact that we are so close in points makes it even more nervous.
0:33:58 > 0:34:01Had a few hurdles. Tripped over a few hurdles. Stuff does go wrong.
0:34:01 > 0:34:03It doesn't mean we need to run around,
0:34:03 > 0:34:05throw ingredients around or on ourselves.
0:34:05 > 0:34:08Some of the other teams have come out
0:34:08 > 0:34:11and it looks like they've been to war in there.
0:34:11 > 0:34:15You know, it's hard to take when you know what you can produce
0:34:15 > 0:34:17and you don't produce it.
0:34:17 > 0:34:21- Right, done.- It's only six. - Second one.
0:34:21 > 0:34:24- Yes, exactly.- All put to bed. All forgotten, all finished.
0:34:24 > 0:34:28The day's second and final challenge is on such a grand scale that
0:34:28 > 0:34:30evening before the heat began...
0:34:30 > 0:34:32Why won't the scales turn on?...
0:34:32 > 0:34:36..the teams were given a golden hour to prepare any elements that
0:34:36 > 0:34:39needed to be chilled or set overnight.
0:34:39 > 0:34:41I would make them a little bit thicker.
0:34:41 > 0:34:44They'll be constructing a complex and stunning centrepiece dessert...
0:34:44 > 0:34:4615 apple leaves, yeah?
0:34:46 > 0:34:48..and there's so many points on offer
0:34:48 > 0:34:50it could turn this heat on its head.
0:34:50 > 0:34:52How close is this?
0:34:52 > 0:34:55Five points between the three teams, which is nothing.
0:34:55 > 0:34:58So everything is to play for this afternoon definitely.
0:34:58 > 0:35:01Looking forward to seeing a little bit of grandiose in what's
0:35:01 > 0:35:03come up in their preparation.
0:35:03 > 0:35:05Neil's team, out in front deservedly so
0:35:05 > 0:35:07or is it a little bit against the run of play?
0:35:07 > 0:35:09They deserve to be where they are
0:35:09 > 0:35:11and they look like a very well drilled kitchen.
0:35:11 > 0:35:13They're playing safe at the moment.
0:35:13 > 0:35:15They're getting half marks for everything across the board,
0:35:15 > 0:35:19which means they're showing good skills but not exceptional skills.
0:35:19 > 0:35:21Reece's team, the framboisier was beautiful.
0:35:21 > 0:35:24They just didn't quite have time to finish their cylinder.
0:35:24 > 0:35:28James's team is a bit weak compared to Reece's team.
0:35:28 > 0:35:30They are not as refined.
0:35:30 > 0:35:33They have the skill but they kept their eyes off the ball
0:35:33 > 0:35:36and that really grinds my gear.
0:35:36 > 0:35:39So if Reece's team and James's team managed to complete the task,
0:35:39 > 0:35:41they're going to get higher points?
0:35:41 > 0:35:45- I'm not sure about James's team, but Reece's team, definitely.- Yeah.
0:35:51 > 0:35:55Welcome back, chefs. It's time for the showpiece.
0:35:55 > 0:35:58The judges want you to create a visually stunning showpiece
0:35:58 > 0:36:02dessert that takes its inspiration from a popular British pudding.
0:36:02 > 0:36:04This is all about taking something ordinary
0:36:04 > 0:36:07and turning it into the extraordinary.
0:36:07 > 0:36:10I would like you to reinvent apple crumble and custard.
0:36:10 > 0:36:15I'm excited to see what new idea you bring to your showpiece.
0:36:15 > 0:36:19We need you to showcase your artistic side using all
0:36:19 > 0:36:21the best pastry chef skills,
0:36:21 > 0:36:24sugar work, chocolate work, moulding,
0:36:24 > 0:36:28carving, modelling to make your design truly exceptional to look at.
0:36:28 > 0:36:32However, it's really important that you keep the link
0:36:32 > 0:36:36between your showpiece and the humble apple crumble and custard.
0:36:36 > 0:36:40This test is worth up to 50 points from each judge
0:36:40 > 0:36:43so there's plenty of room there to make up some lost ground.
0:36:43 > 0:36:47You now have three hours to present your showpiece.
0:36:47 > 0:36:48Good luck.
0:36:48 > 0:36:51Your time...starts...now.
0:36:56 > 0:37:00Let's go. You left me hanging. You left me hanging. I can't believe it.
0:37:04 > 0:37:05That'll be good.
0:37:05 > 0:37:08Right, guys, I want to work really clean, yeah?
0:37:11 > 0:37:15A showpiece dessert is the pastry kitchen's highest calling.
0:37:15 > 0:37:18Paula, it will get blown off the tray.
0:37:18 > 0:37:20It needs stunning visual impact
0:37:20 > 0:37:23to bring a touch of magic to a fine dining room.
0:37:23 > 0:37:26- Have you got the thermometer, chef? - The sugar one is in here.
0:37:26 > 0:37:30And every one of the 36 servings that the teams must deliver
0:37:30 > 0:37:33need to have flavours and textures that must be tasted to be believed.
0:37:33 > 0:37:36Running around a little bit more this afternoon?
0:37:36 > 0:37:39- Just kicking it up a gear, Chef. - Gone into second gear.
0:37:39 > 0:37:42- Are we in third gear yet? - Third, maybe fourth.
0:37:42 > 0:37:45Third or maybe fourth, nice. OK, talk me through it.
0:37:45 > 0:37:46What's the design concept?
0:37:46 > 0:37:48It's really important, I think, for there to be
0:37:48 > 0:37:52- a connection between your dessert and where you get it from.- Right.
0:37:52 > 0:37:54- So where do you get your apples from? An apple tree.- Yeah.
0:37:54 > 0:37:56So you have to go and pick your own apples
0:37:56 > 0:37:59and then that's the interactive part of the dish.
0:37:59 > 0:38:01Where I come from that's called scrumping.
0:38:01 > 0:38:05'Reece's team are making glazed apple-shaped desserts filled with
0:38:05 > 0:38:08'apple and caramel mousse on a disc of Sable Breton
0:38:08 > 0:38:10'and a sprinkling of chocolate soil.
0:38:10 > 0:38:14'The apples will be displayed on a tower of white chocolate tree trunk
0:38:14 > 0:38:15'slices and their inspiration
0:38:15 > 0:38:18is the garden of the hotel where they work.'
0:38:18 > 0:38:19The Grove have been on the phone.
0:38:19 > 0:38:21There's a tree missing. Is that right?
0:38:21 > 0:38:24Yeah, there's a tree that's a couple of hundred years old...
0:38:24 > 0:38:27- You haven't cut it down?- No, no, we've got some of it with us here.
0:38:27 > 0:38:29This is from a 100-year-old apple tree?
0:38:29 > 0:38:31Yes, so that's where we drew the inspiration from.
0:38:31 > 0:38:34Right, I'll leave you to kick it up to fourth. Crack on, chaps.
0:38:34 > 0:38:35I'll see you later on.
0:38:35 > 0:38:38'If they can move fast enough, our young guns might just
0:38:38 > 0:38:42'pull off a showpiece that'll move them from second to first place.'
0:38:42 > 0:38:45Hopefully, none of the other teams will have anything like us.
0:38:45 > 0:38:47It would be good to see something different.
0:38:47 > 0:38:51This is a solid piece of chocolate that we've cast as this shape
0:38:51 > 0:38:54and this is going to be the main part of the tree, which is
0:38:54 > 0:38:56going to emulate an apple tree.
0:38:56 > 0:39:00Neil's tree will be sculpted from 6kg of dark chocolate.
0:39:00 > 0:39:03Falling from it will be apples made from a set roasted apple
0:39:03 > 0:39:07and caramel mousse filled with elderflower-infused diced apple,
0:39:07 > 0:39:09a vanilla brulee sphere
0:39:09 > 0:39:12and a juniper-flavoured German crumble called streusel.
0:39:12 > 0:39:13It makes me feel a bit anxious,
0:39:13 > 0:39:16cos we really don't know what we're giving them.
0:39:16 > 0:39:19We will only see if it's actually worked when the dessert has been
0:39:19 > 0:39:21presented to the judges and they cut it in half.
0:39:21 > 0:39:24The secret chefs of the city face a tense afternoon.
0:39:24 > 0:39:28- Will they be able to hang on to their lead?- How's the apple mousse?
0:39:28 > 0:39:31The apple mousse is in the fridge. I'm just waiting on the streusel.
0:39:31 > 0:39:33- OK, you're not going to set it too much?- Huh?
0:39:33 > 0:39:36- You're not going to set the mousse too much?- No, I'm not.- OK.
0:39:36 > 0:39:38Despite spectacular plans,
0:39:38 > 0:39:42the cornerstone of this showpiece could rest on one decision.
0:39:42 > 0:39:45- What kind of apple are you using? - Golden delicious.- Really?
0:39:45 > 0:39:48- So it's all based on golden delicious?- Yes.
0:39:48 > 0:39:51Because the golden delicious typically taste sweet
0:39:51 > 0:39:52and very mild in flavour.
0:39:52 > 0:39:55And also, in terms of colour, it's fairly pale.
0:39:55 > 0:39:56What apple are you using?
0:39:56 > 0:39:59Myself and Alice both like the taste and texture from pink lady,
0:39:59 > 0:40:02especially what we were doing with it. We were just getting a better
0:40:02 > 0:40:05flavour from when they were cooked in the caramel.
0:40:05 > 0:40:07- Are those Bramley?- Bramleys, yes.
0:40:07 > 0:40:09For me, it's the only apple you should use for apple crumble.
0:40:09 > 0:40:11My grandmother made it exactly this way.
0:40:11 > 0:40:13OK, talk to me about your crumble, quickly.
0:40:13 > 0:40:15Inside, we're going to have some apple puree
0:40:15 > 0:40:18with a little bit of roast fennel, just a touch.
0:40:18 > 0:40:19- Very, very light.- OK.
0:40:19 > 0:40:22We've made a little Calvados and creme fraiche parfait,
0:40:22 > 0:40:23which we've got in the freezer.
0:40:23 > 0:40:25A little financier with brown butter.
0:40:25 > 0:40:27And it all comes back into an apple shape?
0:40:27 > 0:40:30The shape of an apple, and served inside the chocolate apple.
0:40:30 > 0:40:34James's fairytale-inspired showpiece will feature a sugar work princess
0:40:34 > 0:40:35standing over a metre tall.
0:40:35 > 0:40:37The apple she'll be surrounded by
0:40:37 > 0:40:40are an experiment in temperature and texture.
0:40:40 > 0:40:44Crisp white tempered chocolate filled with a warm sabayon custard,
0:40:44 > 0:40:47frozen Calvados parfait and a room temperature
0:40:47 > 0:40:49bramley and fennel puree.
0:40:49 > 0:40:53The bramley is likely to be acidic and full of apple flavour.
0:40:53 > 0:40:55He's touched my heart
0:40:55 > 0:40:58because he's putting a little bit of Calvados inside, which is Normandy.
0:40:58 > 0:41:01Normandy is where I come from.
0:41:01 > 0:41:02That's going to be great,
0:41:02 > 0:41:05and they are going to build an apple with crumble inside. I can't wait.
0:41:05 > 0:41:09'After this morning's disastrous framboisier, responsibility
0:41:09 > 0:41:12'for making the giant sugar worker princess has fallen to Graham.'
0:41:12 > 0:41:14You had a bit of a bumpy ride this morning.
0:41:14 > 0:41:16I had a nightmare, let's be honest.
0:41:16 > 0:41:20I'm just going to concentrate and redeem myself, you know.
0:41:20 > 0:41:23'Graham's warmed a mix of sugar, glucose and water under a heat lamp
0:41:23 > 0:41:27'which he can then pull to form the elements of the showpiece.'
0:41:27 > 0:41:29I'm going to pull branches and stems and things like that.
0:41:29 > 0:41:32Pulled sugar work is something that you're fairly skilled at?
0:41:32 > 0:41:35I'm OK at sugar, chocolate, all that sort of stuff.
0:41:35 > 0:41:37I'm also good at patisserie as well,
0:41:37 > 0:41:39but it just didn't happen this morning in fairness.
0:41:39 > 0:41:43'Two hours to go and the final showpiece test.'
0:41:43 > 0:41:46I am making the Sable Breton bases for our apples to sit on.
0:41:46 > 0:41:49'Sable Breton is a crumbly French shortbread from Brittany
0:41:49 > 0:41:51'traditionally made with sea salt.'
0:41:51 > 0:41:53It's sort of like a crumbly base.
0:41:53 > 0:41:55We've chosen the Sable Bretons.
0:41:55 > 0:41:59It's got a better taste to it, as well, with the texture you want.
0:41:59 > 0:42:01I'm rolling up my speculoos biscuit,
0:42:01 > 0:42:03a lightly spiced brown sugar biscuit.
0:42:03 > 0:42:04I think it's German, actually.
0:42:04 > 0:42:07Quite crisp, almost cracker-like in terms of its texture.
0:42:07 > 0:42:10- It should be quite crumbly. - What's the crumble part?
0:42:10 > 0:42:13- The crumble is this one.- OK. - Juniper.- Juniper crumble?
0:42:13 > 0:42:16'Neil's team have added dried ground juniper berries
0:42:16 > 0:42:18'to their German streusel.'
0:42:18 > 0:42:21- Very autumny flavours goes very well.- Yeah.
0:42:21 > 0:42:24Judges have definitely got to like that, haven't they?
0:42:24 > 0:42:28Well, going by this morning, we don't know what they like, really.
0:42:28 > 0:42:32Well, you're in the lead. You're in the lead. You're in the lead.
0:42:32 > 0:42:36'As well as the components for their apple crumble,
0:42:36 > 0:42:40'many presentation elements have to be made according to how much time
0:42:40 > 0:42:42'they'll need to cool or set.'
0:42:42 > 0:42:45- It's leaking.- Keep it calm, Maki.
0:42:45 > 0:42:48I'm going to put the white chocolate over the top
0:42:48 > 0:42:49which will set the frame almost
0:42:49 > 0:42:52and then we'll be pouring the tempered chocolate in the middle,
0:42:52 > 0:42:56so this will create the bark effect around the outside of the logs.
0:42:56 > 0:42:58So this is the shape of the princess.
0:42:58 > 0:43:02Graham began working on presentation in last night's prep hour.
0:43:02 > 0:43:06Using a hybrid royal icing professionals call pastillage.
0:43:06 > 0:43:08This is royal icing with gelatine in it
0:43:08 > 0:43:10and it's got titanium dioxide in it.
0:43:10 > 0:43:13It makes it go pure white and it just sets quite concrete.
0:43:16 > 0:43:19Oh, my God!
0:43:21 > 0:43:25Don't worry, it's fine. I'll sort it. It's all right, I'll fix it.
0:43:27 > 0:43:29Slightly annoying.
0:43:29 > 0:43:33As well as tempering giant slabs of chocolate for their tree...
0:43:33 > 0:43:38I'm going to use a digital spirit level so each base is level.
0:43:38 > 0:43:40..Neil's team use their prep time to make
0:43:40 > 0:43:42and chill their roasted apple mousse.
0:43:42 > 0:43:45On the bottom, we have roasted apple mousse.
0:43:45 > 0:43:48We have a juniper streusel on top of that
0:43:48 > 0:43:52and then more apple mousse to hold it all together.
0:43:52 > 0:43:54The extra apple mousse should ensure that both halves
0:43:54 > 0:43:58of their fallen apples can meet with a flawless join.
0:43:58 > 0:44:00We're not going to have enough.
0:44:00 > 0:44:04But their recipe hasn't produced the volume they were expecting.
0:44:04 > 0:44:06- Neil...- Yes.- ..I want you to make a decision.
0:44:06 > 0:44:08I'm going to run out of mousse.
0:44:08 > 0:44:10Do you want me to fill it with streusel to bulk it?
0:44:10 > 0:44:13- As long as they are roughly the same height.- Yes.
0:44:13 > 0:44:15- It doesn't need to be right to the top.- No, no, no.
0:44:15 > 0:44:19- We can't cover with the mousse, can we?- Yeah. Put mousse on top.
0:44:19 > 0:44:22We just need to make sure it's no higher than the mould.
0:44:22 > 0:44:25We've got to get this right, otherwise we're BLEEP.
0:44:25 > 0:44:27This is the caramel mousse that we made yesterday.
0:44:27 > 0:44:30The core of our apple, essentially, and these are little pips inside.
0:44:30 > 0:44:33Reece's caramel cores will eventually be surrounded by
0:44:33 > 0:44:35Ben's golden delicious apple mousse.
0:44:35 > 0:44:37In my mousse there's going to be apple puree,
0:44:37 > 0:44:40Instagel and a pro-mousse, so it's like a powder,
0:44:40 > 0:44:43so it sets a lot quicker than normal gelatine and then whipped cream
0:44:43 > 0:44:46and we're going to get that in to the moulds with our caramel mousse.
0:44:46 > 0:44:49The main thing that could go wrong today is our apple mousses.
0:44:49 > 0:44:52They might not freeze in time so then we can dip them.
0:44:56 > 0:44:57No?
0:45:00 > 0:45:03It's the second time Ben has been caught out with colouring...
0:45:03 > 0:45:05I added a little bit too much food colouring.
0:45:05 > 0:45:08..and it could set the team back massively.
0:45:08 > 0:45:09I'm going to start that again.
0:45:11 > 0:45:14- HE GROANS - BLEEP! BLEEP!
0:45:18 > 0:45:20- How far in are we?- I don't know.
0:45:20 > 0:45:23Pastry chefs, you have one hour left.
0:45:23 > 0:45:25Don't add any colour to it at all.
0:45:25 > 0:45:27- I'll add the colour if we need it.- Yeah.
0:45:27 > 0:45:29Doesn't look like sugar, does it?
0:45:29 > 0:45:33Graham is going to attempt to repair his broken princess...
0:45:34 > 0:45:36..by first melting his pastillage...
0:45:36 > 0:45:37I don't know how brave I am.
0:45:37 > 0:45:40- You're brave in an unbrave kind of way, yeah?- Yeah.
0:45:40 > 0:45:42..then creating his own edible glue.
0:45:42 > 0:45:45The adhesive is sugar, so you boil some sugar, dip it in...
0:45:49 > 0:45:52How confident are you with the solidity of your structure?
0:45:54 > 0:45:55Very confident.
0:45:55 > 0:45:58We've got ahold of some leaves off an apple tree
0:45:58 > 0:46:00and we've brushed the back of the leaf to get the vein,
0:46:00 > 0:46:02so when we peel the actual real leaf off,
0:46:02 > 0:46:04we should have a leaf made out of chocolate.
0:46:04 > 0:46:07We're then going to brush it with some greens, some bronzes,
0:46:07 > 0:46:10to make it look a bit like an autumn tree.
0:46:10 > 0:46:13So, here, I'm just making some of the petals that are going to
0:46:13 > 0:46:15go around the tree. We've got to make 108.
0:46:15 > 0:46:17Lauren, keep going, you're doing a great job.
0:46:17 > 0:46:19- Shame your head chef can't- BLEEP- keep up.
0:46:21 > 0:46:24Yeah. No. Half an hour.
0:46:24 > 0:46:28So, the mousse, second time around, luckily, is the right colour.
0:46:28 > 0:46:30One all-lace apple...
0:46:30 > 0:46:32Makiko has created a pastillage apple
0:46:32 > 0:46:34for Graham's towering princess.
0:46:34 > 0:46:35Stress.
0:46:35 > 0:46:38- You all better pray.- Want some help?
0:46:38 > 0:46:40No help, just let me get it on.
0:46:40 > 0:46:44No, no, don't touch it, don't touch it. I've got it, I've got it.
0:46:44 > 0:46:47- Move that box, Chef.- What box, this box?- That box, that...
0:46:48 > 0:46:50GRAHAM INHALES DEEPLY
0:46:50 > 0:46:53- Well done.- Ah!- Well done...
0:46:53 > 0:46:54- Neil?- Yes.
0:46:54 > 0:46:58In 40 seconds, the mousses will have been in for half an hour.
0:46:58 > 0:47:01Gloves... Gloves.
0:47:03 > 0:47:06That's cos you blew into the glove, Alice.
0:47:06 > 0:47:08- You put moisture in the glove. - Right, well, it's my own fault then.
0:47:08 > 0:47:11- Yeah.- Just turn it upside down. You need to turn it upside...
0:47:11 > 0:47:13This is the two halves of our apple mousse.
0:47:13 > 0:47:15- Now plugged in...- It's right here.
0:47:15 > 0:47:18They need to be... moulded back together,
0:47:18 > 0:47:21so we're just introducing a tiny bit of heat to the mousse,
0:47:21 > 0:47:23just to make it tacky.
0:47:23 > 0:47:25- Nice and quick, Ben, yeah? - Yes, Chef.
0:47:25 > 0:47:28- Ben's second mousse might be the right colour...- All right?
0:47:28 > 0:47:31..but it hasn't had enough time to set.
0:47:31 > 0:47:33They're not coming out as nice.
0:47:33 > 0:47:36- Go and put them back in. Let's build all of this...- Yeah.
0:47:36 > 0:47:37..then we've got that.
0:47:37 > 0:47:40- When it gets to half an hour, then we'll do it.- Yeah.
0:47:44 > 0:47:47Three hours to do something like this, this is extreme.
0:47:47 > 0:47:49You need to be brave.
0:47:51 > 0:47:55This is our tower structure, this is what the dessert will sit on.
0:47:55 > 0:47:58- No-one touch the table, yeah? - So, how far are you away, Chef?
0:47:58 > 0:48:00- 16 minutes left, 16 minutes. - 16, I'm there.
0:48:00 > 0:48:02OK, I'm going to start making the sabayon.
0:48:02 > 0:48:05Sabayon is essentially an aerated sauce, so a bit like a custard.
0:48:05 > 0:48:08We'll whisk our eggs and sugar till they're cooked - ribbon stage -
0:48:08 > 0:48:10then I'm going to add some cream and my Calvados itself.
0:48:10 > 0:48:12So, it should be served just warm.
0:48:12 > 0:48:14I'm going to start taking these apples out.
0:48:14 > 0:48:16So, this is an electric spray gun.
0:48:16 > 0:48:19We've made a mixture of white chocolate, cocoa butter,
0:48:19 > 0:48:22and we're going to spray our apples with green white-chocolate spray.
0:48:22 > 0:48:25This will give it a sort of velvet look on the outside of the apple.
0:48:25 > 0:48:27I'm just going to start building desserts.
0:48:27 > 0:48:30We've got our apple compote, our puree, our little friands.
0:48:30 > 0:48:33Our parfait blackcurrant fluid gel to give us that lovely sharpness.
0:48:33 > 0:48:35And there are speculaas to go on top.
0:48:35 > 0:48:37We're going to dip it in a green pectin glaze,
0:48:37 > 0:48:39so it actually gets the shine of a fresh apple.
0:48:39 > 0:48:42Did you think we need to dip them twice to try and cover it a bit?
0:48:42 > 0:48:43- Two minutes.- Two minutes.
0:48:43 > 0:48:45- Two and a half minutes. - Two and a half.
0:48:45 > 0:48:48- Get it on, carry on, carry on. - Only six.
0:48:48 > 0:48:51Six on each one - five on the first one and one on the plate.
0:48:51 > 0:48:53Whoa, whoa - we need to spray red on those.
0:48:53 > 0:48:54No, no, leave them there now.
0:48:54 > 0:48:56It's just some red cocoa butter,
0:48:56 > 0:48:59just to emulate the Pink Lady apple that we've used.
0:48:59 > 0:49:01I know that I'll put something
0:49:01 > 0:49:03on this and it's going to collapse, so...
0:49:05 > 0:49:08- Better to have something up than nothing at all, yeah?- Mm-hm.
0:49:08 > 0:49:11You have one minute remaining, guys.
0:49:11 > 0:49:15- Whoa, whoa, whoa!- Come on, guys, keep going, keep going, keep going.
0:49:17 > 0:49:20These piping bags don't like pressure.
0:49:20 > 0:49:22- Oh!- Alice...
0:49:23 > 0:49:26Leave it, leave it. Put it on and leave it.
0:49:26 > 0:49:27The leaf.
0:49:27 > 0:49:29You can't stick it back on. No, don't.
0:49:29 > 0:49:32You need to stick it on with liquid chocolate.
0:49:32 > 0:49:33It's not just going to float there.
0:49:36 > 0:49:40Please, give me a break. Just this once, for today?
0:49:40 > 0:49:42Five...
0:49:42 > 0:49:44- four... - Just clean up, clean, clean, clean.
0:49:44 > 0:49:45three...
0:49:45 > 0:49:47two...
0:49:47 > 0:49:48one.
0:49:50 > 0:49:51Cool.
0:49:51 > 0:49:54Whatever happens now, it doesn't matter. That was good.
0:50:08 > 0:50:10Mm, that's very good.
0:50:16 > 0:50:18Their tree needs a bit of TLC.
0:50:18 > 0:50:20Could use our watering can.
0:50:42 > 0:50:46I don't think it quite has enough height. It's a bit sparse.
0:50:46 > 0:50:48It's very stagnant.
0:50:48 > 0:50:51Level one, level two, level three, level four, level five
0:50:51 > 0:50:53- and I'm looking at the same thing. - Yeah.
0:50:53 > 0:50:56That lovely chocolate flour, it's not an apple tree.
0:50:56 > 0:50:59Also, they are a bit disconnected with what you are trying to do.
0:51:09 > 0:51:12I'm getting an apple flavour from the glaze, but not from the mousse.
0:51:12 > 0:51:16I would say it's more of an acidity than a pronounced apple flavour.
0:51:16 > 0:51:20- OK.- Do I find a crumble in that dessert?
0:51:21 > 0:51:23I don't think so.
0:51:23 > 0:51:26Obviously, there is no place for the sable breton to expand,
0:51:26 > 0:51:28so it stays within your rubber mould,
0:51:28 > 0:51:32and it's stayed very stiff and you lose the crumbly effect.
0:51:32 > 0:51:35- Thank you, guys.- Thanks, Chef.
0:52:16 > 0:52:19There's little impact of any height.
0:52:19 > 0:52:21You need to look down to see the visual impact.
0:52:21 > 0:52:25Really flat, it's like a carpet of apples.
0:52:25 > 0:52:28The apples have fallen from the tree, I get that.
0:52:28 > 0:52:30The apples - I see the lines on the outside as well.
0:52:30 > 0:52:32I've seen you trying to smooth it down.
0:52:32 > 0:52:35Yeah, we didn't get the volume from the mousse,
0:52:35 > 0:52:38so the moulds weren't filled as much as they should have been.
0:52:39 > 0:52:42Not a huge apple flavour at all.
0:52:42 > 0:52:45I know the Pink Lady is very fragrant
0:52:45 > 0:52:46and it's quite a delicate flavour...
0:52:46 > 0:52:48I think it's just got lost,
0:52:48 > 0:52:51especially as you've added the caramel tones in there.
0:52:51 > 0:52:53But I do like the elderflower element.
0:52:53 > 0:52:55The custard inside...
0:52:56 > 0:53:00..very nice. Creamy, runny... Not enough of it.
0:53:00 > 0:53:02Maybe a little bit more of your compressed apple,
0:53:02 > 0:53:04with more crumble, a bit more custard,
0:53:04 > 0:53:06then you have a different dessert.
0:53:06 > 0:53:09I'm actually quite surprised that the crumble in there
0:53:09 > 0:53:11is still quite crunchy.
0:53:11 > 0:53:14Saying that, the mousse - too much gelatine in it.
0:53:14 > 0:53:17Look, when I move this, this is still moving.
0:53:17 > 0:53:20The brief, you interpreted quite well...
0:53:22 > 0:53:25..but there is another two or three layers where you can bring
0:53:25 > 0:53:27a good idea to a great idea.
0:53:49 > 0:53:53- Wow.- Visual impact - we just got a "wow" from Benoit.
0:53:53 > 0:53:55There is a lot of finesse in the apple
0:53:55 > 0:54:00and it give good credit to the woman you are trying to represent.
0:54:00 > 0:54:03All these very fine pieces really make it look very feminine
0:54:03 > 0:54:04and princess-like.
0:54:04 > 0:54:07This little apple, I thought, was very intricate.
0:54:07 > 0:54:09I was hoping that you'd make a couple more
0:54:09 > 0:54:11hanging down from the tree.
0:54:11 > 0:54:13Instead of making three OK pieces,
0:54:13 > 0:54:16I wanted to create just one really delicate one.
0:54:16 > 0:54:19And I think we took some learnings from this morning,
0:54:19 > 0:54:21that we wanted to get the piece out well.
0:54:24 > 0:54:28I'm asking you how to serve the rest of the dessert
0:54:28 > 0:54:32because I've got a small apple shell, but they are big globs.
0:54:32 > 0:54:35So, you could take it to the table, you could have a bit of interaction
0:54:35 > 0:54:37with the sabayon and scooping out and serving.
0:54:37 > 0:54:39Is it not going to look a little bit messy?
0:54:39 > 0:54:42I think in a larger one, it certainly would be more challenging.
0:54:42 > 0:54:45- So, it's very dramatic in a way...- Yes.
0:54:45 > 0:54:48..but in terms of serving, maybe a little awkward?
0:54:48 > 0:54:50- Yeah.- The Bramley apple is definitely there.
0:54:50 > 0:54:53Speculaas brings the spice element.
0:54:53 > 0:54:56I'm not sure if I taste the blackberry, as such,
0:54:56 > 0:54:58because the Bramley is very strong.
0:54:58 > 0:55:01Should have the Bramley apple been cut with another variety
0:55:01 > 0:55:03to lower the acidity a little bit?
0:55:03 > 0:55:06- But...I've got the apple crumble. - Yeah, thank you.
0:55:06 > 0:55:09I love the Bramley apple, I love the tartness of it.
0:55:09 > 0:55:12I don't think you even need the blackberry.
0:55:12 > 0:55:15I'm a little disappointed at the thickness of your shell
0:55:15 > 0:55:17cos it could be part of the dessert,
0:55:17 > 0:55:20but it's a little bit thick for me to tackle.
0:55:20 > 0:55:22The chocolate is not well tempered as well.
0:55:22 > 0:55:25There is no snap, there is no gloss to it.
0:55:25 > 0:55:30Overall, design concept - gorgeous float, lots of techniques...
0:55:30 > 0:55:33I think you've got all the elements of the apple crumble,
0:55:33 > 0:55:35so you've delivered on your dessert as well.
0:55:35 > 0:55:37Well done.
0:55:41 > 0:55:44THEY BREATHE HEAVILY
0:55:54 > 0:55:58Concept, presentation, taste, technique
0:55:58 > 0:56:01and delivery of the apple crumble brief
0:56:01 > 0:56:05will see the judges award each team a score out of 50.
0:56:05 > 0:56:08The team with the highest total score for the day
0:56:08 > 0:56:10will go through to the semifinal,
0:56:10 > 0:56:15as will the highest scoring runner-up across all the heats.
0:56:17 > 0:56:20Chefs, I can now reveal the results.
0:56:21 > 0:56:24Reece, we'll start with your team.
0:56:25 > 0:56:27The judges awarded you...
0:56:33 > 0:56:35When added to this morning's score,
0:56:35 > 0:56:39that gives you a grand total of 117 points.
0:56:39 > 0:56:43'With scores in the low 20s from all three judges,
0:56:43 > 0:56:45'it gives James's team
0:56:45 > 0:56:48'a possible lifeline back into the competition.'
0:56:48 > 0:56:50James, the judges awarded you...
0:56:58 > 0:57:03Which gives you a grand total of 140 points.
0:57:03 > 0:57:05'It's a strong recovery.'
0:57:08 > 0:57:13'But can Neil's team hold on for a guaranteed place in the semifinal?'
0:57:13 > 0:57:15The judges awarded you...
0:57:20 > 0:57:21And finally...
0:57:24 > 0:57:26When added to your score this morning,
0:57:26 > 0:57:28it gives you a grand total...
0:57:29 > 0:57:31..of 131 points.
0:57:31 > 0:57:33Which means today's winners
0:57:33 > 0:57:35are James's team.
0:57:37 > 0:57:41James, you go through to the semifinal. Congratulations, guys.
0:57:41 > 0:57:42MAKIKO LAUGHS
0:57:45 > 0:57:46Well done...
0:57:46 > 0:57:49The only thing that's got us through is our camaraderie
0:57:49 > 0:57:51and our team spirit, and I think that showed in buckets
0:57:51 > 0:57:54in the second half today and I'm very proud of that.
0:57:54 > 0:57:56- Bloody well done, guys. - Thank you very much.
0:57:56 > 0:57:58- You know, it's never over until it's over, yeah?- Thank you very much.
0:57:58 > 0:58:01- Graham, there is the semifinal to look forward to.- Yes, absolutely.
0:58:01 > 0:58:04- So, we need to take on board everything!- Yeah, yeah.
0:58:04 > 0:58:07We are delighted that we've taken on guys
0:58:07 > 0:58:09who are currently in the industry and we've won.
0:58:09 > 0:58:11You can accelerate that by at least tenfold by the time
0:58:11 > 0:58:14we get to the semi, so we need to pick ourselves up and go again.
0:58:14 > 0:58:16I was pretty sure they had it, to be quite honest,
0:58:16 > 0:58:18after seeing what they'd produced.
0:58:18 > 0:58:21We were trying to throw some apples at it, but we missed.
0:58:21 > 0:58:22LAUGHTER
0:58:22 > 0:58:24- You look disappointed. - Mm, it could have gone better,
0:58:24 > 0:58:27but I'm overall happy with this experience.
0:58:27 > 0:58:28- How old are you?- 25.
0:58:28 > 0:58:30Ah, he's still a baby. A baby.
0:58:30 > 0:58:33It's going to come. Not if, but when, yeah?
0:58:33 > 0:58:35Thank you, Chef.
0:58:35 > 0:58:37'Next time...'
0:58:37 > 0:58:38- BLEEP!- No.
0:58:38 > 0:58:41- 'The British Armed Forces...' - This is carnage.
0:58:41 > 0:58:44'..do battle with one of the finest hotels in the world...'
0:58:44 > 0:58:46- OK?- No.- No, we're not OK?
0:58:46 > 0:58:49'..and the only all-women team in the competition...'
0:58:49 > 0:58:52I imagine that them three judges are worse than your teachers.
0:58:52 > 0:58:55Oh, my God, by, like, 100 times worse.
0:58:55 > 0:58:57'In this incredible Bake Off...'
0:58:57 > 0:59:01It's not acceptable. You are a professional.
0:59:01 > 0:59:03'..who will be the creme de la creme?'