0:00:03 > 0:00:06Tonight on Bake Off Creme de la Creme...
0:00:06 > 0:00:08HE HUFFS
0:00:08 > 0:00:10..the British Armed Forces...
0:00:10 > 0:00:11This is carnage.
0:00:11 > 0:00:15'..do battle with one of the most exclusive hotels in the world.'
0:00:15 > 0:00:17- OK?- No.
0:00:17 > 0:00:19Mate, mate, mate, mate, mate.
0:00:19 > 0:00:23'..and the only all-women team in the competition.'
0:00:23 > 0:00:25- More jellies, more jellies.- Ah!
0:00:25 > 0:00:27They face gruelling challenges...
0:00:27 > 0:00:28Just be careful.
0:00:28 > 0:00:30No.
0:00:30 > 0:00:32This is really heart-in-the-mouth stuff.
0:00:32 > 0:00:34..and the toughest of judges.
0:00:34 > 0:00:36I cannot really mark that.
0:00:39 > 0:00:43Who will take their place in the semifinal
0:00:43 > 0:00:46and prove to be the Creme de la Creme?
0:00:46 > 0:00:48Why did we enter this competition, mate?
0:00:48 > 0:00:49I don't know.
0:01:18 > 0:01:21The Welbeck Estate, Nottinghamshire.
0:01:21 > 0:01:2715,000 acres of farms, forestry and historic buildings.
0:01:27 > 0:01:29For centuries, fine food has been produced here
0:01:29 > 0:01:33and today we are expecting the very finest as our search
0:01:33 > 0:01:37for Britain's best pastry chefs continues.
0:01:37 > 0:01:38Welcome, chefs.
0:01:38 > 0:01:42You are here because you are amongst the best of the best.
0:01:47 > 0:01:52The teams are being judged by three of the world's leading patissieres -
0:01:52 > 0:01:56Cherish Finden, Claire Clark and Benoit Blin.
0:01:57 > 0:01:59In one intense day of competition,
0:01:59 > 0:02:02they will set two immense challenges,
0:02:02 > 0:02:07the first of which requires incredible attention to detail.
0:02:07 > 0:02:11We are starting today with the miniatures.
0:02:11 > 0:02:13This is to test your precision
0:02:13 > 0:02:17when mass-producing high-volume fine pastries.
0:02:17 > 0:02:22Three different types, 36 of each, 108 in total.
0:02:22 > 0:02:25And you have three hours to do it.
0:02:25 > 0:02:28What's French for, "on your marks, get set, bake"?
0:02:28 > 0:02:30A vos marques,
0:02:30 > 0:02:31prets,
0:02:31 > 0:02:32partez.
0:02:32 > 0:02:34Your time starts now.
0:02:37 > 0:02:39First to the wall for the first few hours, yeah?
0:02:39 > 0:02:41Yes, Chef.
0:02:41 > 0:02:45- Those are all good?- Yeah.
0:02:45 > 0:02:49In the first challenge of each heat, the teams must make identical
0:02:49 > 0:02:54batches of handcrafted, geometric and layered miniatures.
0:02:54 > 0:02:56The layered, sliced miniature the teams have been asked to
0:02:56 > 0:03:02make in this heat is a version of the French classic, the opera.
0:03:02 > 0:03:04So, we've chosen opera aux fruits.
0:03:04 > 0:03:07It's really hard to get right.
0:03:07 > 0:03:10They have to assemble it, and that means palette knife skills.
0:03:10 > 0:03:12Each layer is going to have to set,
0:03:12 > 0:03:15and then they've got to cut it. We're wanting to see layers.
0:03:15 > 0:03:17That's what the opera aux fruits is all about.
0:03:17 > 0:03:19It's like building a house,
0:03:19 > 0:03:23and if any of those foundations are wrong, it's going to fall down.
0:03:24 > 0:03:26Be careful.
0:03:26 > 0:03:27Yes, Chef.
0:03:27 > 0:03:28- ALARM SOUNDS - What is that?!
0:03:28 > 0:03:32The alarm to get up in the morning. It's like being on a ship, isn't it?
0:03:32 > 0:03:34Certainly is, Chef.
0:03:34 > 0:03:35MILITARY DRUMBEAT
0:03:35 > 0:03:36Team captain Liam
0:03:36 > 0:03:40and his team-mates are chefs in the British Armed Forces.
0:03:40 > 0:03:44Our primary role is to feed the troops in desert locations, jungle
0:03:44 > 0:03:46or in the Falklands.
0:03:46 > 0:03:51Mass catering for 1,700 troops every day is the norm for this unit.
0:03:51 > 0:03:53It boosts the morale of the troops,
0:03:53 > 0:03:56which could eventually win the fire fight.
0:03:56 > 0:03:59But sometimes military precision is required.
0:03:59 > 0:04:01I've cooked for the Queen.
0:04:01 > 0:04:03Never got the chance to speak to her myself.
0:04:03 > 0:04:06I'm led to believe she did enjoy it, yeah.
0:04:06 > 0:04:08Despite no specialist training between them,
0:04:08 > 0:04:12they compete in pastry competitions three times a year.
0:04:12 > 0:04:15It's probably not the most expected thing from the military.
0:04:15 > 0:04:18- We are the underdog. - Pressure's on.- Oh, brilliant.
0:04:18 > 0:04:20HE CHUCKLES
0:04:23 > 0:04:26Really classical flavours with this one.
0:04:26 > 0:04:28'The military boys are layering their opera with
0:04:28 > 0:04:31'pistachio joconde sponge,
0:04:31 > 0:04:32'pistachio creme mousseline,
0:04:32 > 0:04:34'raspberry and dark chocolate ganache
0:04:34 > 0:04:36'and a raspberry glaze.'
0:04:37 > 0:04:39Andy, is this being a bit different to the day job?
0:04:39 > 0:04:41Where's your normal cooking conditions?
0:04:41 > 0:04:43Sometimes we're in the kitchen,
0:04:43 > 0:04:45sometimes we're out in the field, sometimes we're in tents.
0:04:45 > 0:04:48Guys have to go up in aeroplanes and cook in the aeroplane.
0:04:48 > 0:04:50So these guys are in the RAF, and you are...
0:04:50 > 0:04:52- I'm in the Army. - You're in the Army, OK.
0:04:52 > 0:04:54But highest rank is Andy.
0:04:54 > 0:04:55Highest rank is Andy.
0:04:55 > 0:04:57So when it goes all wrong,
0:04:57 > 0:04:59are you shirking responsibility or will you take it?
0:04:59 > 0:05:01Liam's the team captain.
0:05:01 > 0:05:03- It's Liam's fault. - It's all Liam's fault!
0:05:05 > 0:05:06In the second kitchen...
0:05:06 > 0:05:09I start to build my opera.
0:05:09 > 0:05:13We're going to play and hopefully win the game.
0:05:13 > 0:05:17..a trio of chefs from one of the most exclusive hotels in the world -
0:05:21 > 0:05:22the Savoy.
0:05:24 > 0:05:27For over a century, world leaders, royalty
0:05:27 > 0:05:30and movie stars have dined here.
0:05:30 > 0:05:32When you got some VIP people,
0:05:32 > 0:05:37you need to always give the best for them, so do something special.
0:05:38 > 0:05:42Make something nobody saw before.
0:05:42 > 0:05:45It's something that you can't really describe to work here.
0:05:45 > 0:05:48You just, like, you fall in love. That's it, you know?
0:05:48 > 0:05:50You fall in love with it.
0:05:50 > 0:05:54Team captain Felicien has exacting standards.
0:05:54 > 0:05:55My personality thing is,
0:05:55 > 0:05:58I want to do the best and if I can't do the best,
0:05:58 > 0:06:01it makes me a little bit angry.
0:06:01 > 0:06:03Who turned this down here? Did you touch?
0:06:03 > 0:06:05- No, didn't touch!- You sure?
0:06:05 > 0:06:08Yes, Fel! I didn't touch it. This fridge is not strong enough.
0:06:08 > 0:06:11Don't fight on this, keep going.
0:06:11 > 0:06:15Their opera will be layered with blueberry-flavoured joconde sponge,
0:06:15 > 0:06:18jam and yoghurt mousse.
0:06:18 > 0:06:20It'll be decorated with chocolate-shaped mountains
0:06:20 > 0:06:24and piped with clouds of mascarpone Chantilly cream.
0:06:29 > 0:06:32'Chef Loic is in charge of the chocolate mountain.'
0:06:32 > 0:06:36I love that. I don't care what you two think, I love that. I love it.
0:06:36 > 0:06:40To break chocolate, you need really a cold marble.
0:06:40 > 0:06:42That will look like nice work.
0:06:42 > 0:06:45Those guys, they will give everything they've got
0:06:45 > 0:06:48until the last drop, because they love what they are doing.
0:06:48 > 0:06:50They've got that pressure in them, which is
0:06:50 > 0:06:53really borderline emotional.
0:06:53 > 0:06:55In the third kitchen...
0:06:55 > 0:06:58- Hello, girls. Spirit is up? - The spirit is always up.
0:06:58 > 0:06:59THEY LAUGH
0:06:59 > 0:07:01And the smile is always there.
0:07:01 > 0:07:03..are captain Kumiko,
0:07:03 > 0:07:04Jennie and Anais.
0:07:06 > 0:07:10The other teams might underestimate us,
0:07:10 > 0:07:13but I think sex and age doesn't matter in this industry.
0:07:16 > 0:07:19Kumiko works at the chic La Patisserie Des Reves in London,
0:07:19 > 0:07:23where she manages a team of four pastry chefs, including Anais.
0:07:24 > 0:07:27Joining them is their friend, Jennie,
0:07:27 > 0:07:31who works as a chef de partie at the Royal Albert Hall.
0:07:31 > 0:07:34- A little bit clumsy from time to time.- A little bit!
0:07:34 > 0:07:35JENNIE LAUGHS
0:07:35 > 0:07:38- I think I... We'll be fine. - Well, we'll practise a lot,
0:07:38 > 0:07:42so you know exactly what you're doing, so there's no room for error!
0:07:43 > 0:07:46Kumiko has delegated the intricate task
0:07:46 > 0:07:49of building the opera to Jennie.
0:07:49 > 0:07:51I'm in a panic. I'm so sorry. I'll calm down and the minute.
0:07:51 > 0:07:53Yeah, just calm down. You'll be fine.
0:07:53 > 0:07:57It will have multiple layers of pistachio joconde
0:07:57 > 0:07:58and cherry buttercream,
0:07:58 > 0:08:00a layer of chocolate ganache,
0:08:00 > 0:08:03and will be finished with a chocolate glaze.
0:08:03 > 0:08:05Ah, I think the sponge is looking quite good.
0:08:05 > 0:08:08I've got a nice, flat layer. It's the height I want it to be.
0:08:08 > 0:08:09So I'm quite happy.
0:08:11 > 0:08:12Oh, no.
0:08:14 > 0:08:16Oh, no, I've made a hole in this one.
0:08:19 > 0:08:20Anyone got a brush? Brush?
0:08:20 > 0:08:21Pastry brush?
0:08:21 > 0:08:24- Yes, pastry brush.- Ahhh!
0:08:24 > 0:08:25Yay!
0:08:25 > 0:08:27Are you going to promise to give it them back, though?
0:08:27 > 0:08:30- I can't promise.- Oh-ho-ho-ho! - I promise, I promise!
0:08:30 > 0:08:34It might be a fake pastry brush, and all the bristles might fall out.
0:08:34 > 0:08:35Who knows? It could be sabotage.
0:08:37 > 0:08:39'Once the operas are built...'
0:08:39 > 0:08:41Very pretty, very pink.
0:08:41 > 0:08:42We're the girlie team.
0:08:42 > 0:08:44The girlie team?
0:08:45 > 0:08:48'..they're put in the freezer to set.'
0:08:48 > 0:08:53The more layers they have, the longer it will take.
0:08:53 > 0:08:55If we can get them to set on time.
0:08:55 > 0:08:58That is a massive issue for us today.
0:08:58 > 0:09:00It will be a last-minute slice, I think.
0:09:00 > 0:09:03We'll jump on together. We'll be there, we'll be all right.
0:09:03 > 0:09:05It'll be good. We have to have to crack on now.
0:09:11 > 0:09:14The second miniature the teams must produce is a petit gateau
0:09:14 > 0:09:17in the shape of a sphere.
0:09:18 > 0:09:23In this sphere I would like to see texture, texture, texture.
0:09:23 > 0:09:30Multiple internal layer, explosion of flavour and top-notch decorating.
0:09:30 > 0:09:35This is the professional challenge. It has to be perfect finish.
0:09:35 > 0:09:38How we doing, pastry special forces?
0:09:38 > 0:09:40I'm obviously getting a bit pushed now for time.
0:09:40 > 0:09:43Ian's working on the geometric petit gateau spheres.
0:09:43 > 0:09:46Right, starting to get really messy, guys.
0:09:46 > 0:09:49Looks a little messy and a little disorganised.
0:09:49 > 0:09:52I can't imagine Cherish would be happy to see that.
0:09:52 > 0:09:54The military team's sphere has a white chocolate
0:09:54 > 0:09:58and lemon mousse shell, filled with lemon and poppy seed sponge,
0:09:58 > 0:10:01mascarpone and a lemon gel.
0:10:01 > 0:10:03It'll be decorated with mini meringues.
0:10:03 > 0:10:04Chef?
0:10:07 > 0:10:10Just delightful. Such a sensation in your mouth.
0:10:11 > 0:10:14In Team Kumiko's kitchen...
0:10:14 > 0:10:17This is white chocolate that I melted.
0:10:17 > 0:10:19I added some purple cocoa butter
0:10:19 > 0:10:21just to make it a light purple colour,
0:10:21 > 0:10:24and these are going to be the case for our spheres.
0:10:24 > 0:10:26Anais is making the biscuit insert.
0:10:26 > 0:10:30As well as their sable Breton biscuit,
0:10:30 > 0:10:32they're filling their spheres with a yogurt mousse
0:10:32 > 0:10:34and cassis insert.
0:10:34 > 0:10:39It'll be wrapped in a tempered chocolate shell with a cassis glaze.
0:10:39 > 0:10:41So you're going to stick them together?
0:10:41 > 0:10:43No join, so it's a perfect sphere?
0:10:43 > 0:10:45Yeah, that's what we're hoping for.
0:10:45 > 0:10:48Before Kumiko can join the two halves together,
0:10:48 > 0:10:50they'll need to set.
0:10:50 > 0:10:52Well, hopefully it sets in time.
0:10:54 > 0:10:55In the next kitchen...
0:10:55 > 0:10:58- So, add slowly.- Yes, Fel.
0:10:58 > 0:11:00..Felicien's team from the Savoy
0:11:00 > 0:11:03are creating a sphere with a tropical twist.
0:11:03 > 0:11:07My main sphere is with yuzu and mango mousse.
0:11:07 > 0:11:10The sphere will sit on a chocolate sable biscuit
0:11:10 > 0:11:12and be filled with a mango-glazed mousse
0:11:12 > 0:11:14And a ball of jasmine ganache.
0:11:18 > 0:11:20Like this?
0:11:20 > 0:11:23No! No! Not going to have enough time.
0:11:24 > 0:11:25Yes, Fel(!)
0:11:28 > 0:11:30Using all their five-star nous,
0:11:30 > 0:11:34they've sourced a mould they hope will give them an edge.
0:11:34 > 0:11:38Wow! I saw Savoy using a fully round mould.
0:11:38 > 0:11:42I'm so excited to see that, because it will be a perfect finish.
0:11:42 > 0:11:44But there is risk,
0:11:44 > 0:11:47because it will take longer to set.
0:11:47 > 0:11:49If the mousse doesn't set in time,
0:11:49 > 0:11:52they will not be able to unload the mousse for the case.
0:11:52 > 0:11:54Fingers crossed it's going to be frozen.
0:11:54 > 0:11:57So you're going to be taking deep breaths right to the last minute?
0:11:57 > 0:11:58OK.
0:12:02 > 0:12:04OK, pastry chefs,
0:12:04 > 0:12:06that is half-time.
0:12:06 > 0:12:10You have one and a half hours remaining.
0:12:10 > 0:12:13With their spheres and opera slices chilling...
0:12:13 > 0:12:14We need to put back in the freezer.
0:12:14 > 0:12:18- OK. The opera 's too soft. It's going back in the freezer. - Yeah, yeah.
0:12:18 > 0:12:21..the teams' attention turns to the handcrafted miniature...
0:12:25 > 0:12:26..the babka knot.
0:12:27 > 0:12:31So the babka knot has to contain a filling.
0:12:31 > 0:12:32We are looking for the perfect knot
0:12:32 > 0:12:35so their handcrafting skills will be tested.
0:12:35 > 0:12:38The babka knots must be identical.
0:12:38 > 0:12:39This is a tricky process,
0:12:39 > 0:12:43as the chefs are plaiting with miniature ropes of dough.
0:12:43 > 0:12:45So it needs to be fermented enough
0:12:45 > 0:12:47to have a beautiful, typical bread flavour.
0:12:47 > 0:12:49So you're making the babka knots right now?
0:12:49 > 0:12:51- Where's the dough, proving?- Yep.
0:12:51 > 0:12:54Those are nearly done, yep.
0:12:54 > 0:12:58It's vital the dough is given enough time to prove.
0:12:58 > 0:13:00Kumiko has left Anais in charge.
0:13:00 > 0:13:03I've got 45 minutes. I will do the knots, and I will do...
0:13:03 > 0:13:06So you've got the responsibility of tying the knots?
0:13:06 > 0:13:07- Yeah.- Yeah.
0:13:07 > 0:13:09Inside the pastry will be
0:13:09 > 0:13:10a raspberry compote
0:13:10 > 0:13:12and a butter made from matcha,
0:13:12 > 0:13:14a Japanese green tea.
0:13:14 > 0:13:16It will be brushed with syrup
0:13:16 > 0:13:19and sprinkled with dehydrated raspberries.
0:13:19 > 0:13:21My jam is liquid.
0:13:21 > 0:13:22That's way too liquid.
0:13:22 > 0:13:26The only things I change is I put the sugar and the...
0:13:26 > 0:13:28- The raspberry together.- Yeah.
0:13:28 > 0:13:30It draws the moisture out. You shouldn't have put it.
0:13:30 > 0:13:32Oh! Don't think about that.
0:13:34 > 0:13:36It's so hard in here, the pressure.
0:13:36 > 0:13:39I lost it earlier on and Benoit just went...
0:13:39 > 0:13:40Ah!
0:13:40 > 0:13:42In the military kitchen...
0:13:42 > 0:13:43Just shaping the babka knot.
0:13:43 > 0:13:45You done this before, practised it?
0:13:45 > 0:13:47Just a couple of times.
0:13:47 > 0:13:50They were laughing there about practising a lot!
0:13:50 > 0:13:52Oh, maybe not!
0:13:52 > 0:13:55Here, we've got some toasted pecans.
0:13:55 > 0:13:57They're combining the pecans with
0:13:57 > 0:13:59a salted caramel mixture.
0:13:59 > 0:14:02Once baked, it'll be washed in a vanilla glaze.
0:14:04 > 0:14:06- This one?- Yep, cheers.
0:14:06 > 0:14:08The two others are bringing to their team captain
0:14:08 > 0:14:11a spoon of whatever recipe to taste.
0:14:11 > 0:14:14I think they want to show a well-drilled organisation,
0:14:14 > 0:14:19so it'll be interesting to see what impact it will have on the result.
0:14:20 > 0:14:21In the hotel team's kitchen,
0:14:21 > 0:14:26captain Felicien has asked Loic to make the babka knots.
0:14:26 > 0:14:28I've got 15 minutes to shape it.
0:14:28 > 0:14:30He is making his dough with lemon zest
0:14:30 > 0:14:33and filling it with a raspberry puree jam.
0:14:33 > 0:14:37It will be brushed in a clear glaze and sprinkled with extra lemon zest.
0:14:41 > 0:14:44You rolled it into these beautiful little shapes.
0:14:44 > 0:14:47Yes, like a wheat shape, it's going to look like wheat.
0:14:47 > 0:14:50It's going to look like wheat? But not tied in a knot?
0:14:50 > 0:14:51Not really.
0:14:56 > 0:14:59Have you seen him actually knot the babka knot?
0:14:59 > 0:15:01That is certainly a conversation we need to have
0:15:01 > 0:15:02when we are going to be tasting.
0:15:02 > 0:15:06As a professional chef, I think they should pick up on this.
0:15:06 > 0:15:07I am very disappointed.
0:15:11 > 0:15:17OK, pastry chefs, you have half an hour, that is 30 minutes, remaining.
0:15:17 > 0:15:19- Guys, we've got half an hour.- What?
0:15:20 > 0:15:23The Armed Forces chefs are using melted chocolate
0:15:23 > 0:15:26to join their spheres together.
0:15:26 > 0:15:27How are we doing for time?
0:15:27 > 0:15:31It's just impossible, because I have got to get 36 done.
0:15:31 > 0:15:34Not completely under control, not at the point we want to be at.
0:15:37 > 0:15:39Just assembling the spheres.
0:15:41 > 0:15:46The biscuits, there is more than we wanted. I tried to grate it down.
0:15:46 > 0:15:48- We all good, girls?- Yep.- Yep.
0:15:55 > 0:15:58- Everything under control? - Not really.- Not really.
0:15:59 > 0:16:03OK. 'Felicien's spheres are still setting in the freezer.'
0:16:03 > 0:16:06We start to have some problems with time, because the freezer
0:16:06 > 0:16:09is not powerful enough and it's going to be really borderline.
0:16:18 > 0:16:20I'm a bit nervous,
0:16:20 > 0:16:24because I want everything to be exactly the same size when I cut it.
0:16:24 > 0:16:26Just try.
0:16:26 > 0:16:28'If the opera slices are not identical,
0:16:28 > 0:16:30'the chefs will be marked down.'
0:16:30 > 0:16:32- This is the tricky bit, yeah?- Yeah.
0:16:32 > 0:16:34It makes me feel a little bit nervous inside,
0:16:34 > 0:16:36so I don't know how you feel.
0:16:40 > 0:16:43- Do it now.- I can't, it's not set.
0:16:43 > 0:16:45You're not going to have enough time.
0:16:45 > 0:16:46- BLEEP- sake.
0:16:46 > 0:16:50Cutting a straight line into a half-frozen opera is not easy,
0:16:50 > 0:16:53but Liam has no choice.
0:16:53 > 0:16:56Very nervous at the minute. Fingers crossed.
0:17:13 > 0:17:15FELICIEN:
0:17:19 > 0:17:20- No.- Yes.
0:17:28 > 0:17:31But the opera slice is the least of Felicien's worries.
0:17:31 > 0:17:36The sphere is not frozen, so... now I'm going to go to check.
0:17:36 > 0:17:38- You OK?- Just getting... - Little bit under pressure.
0:17:38 > 0:17:40Under pressure, yeah.
0:17:40 > 0:17:42So this sphere has been a nightmare,
0:17:42 > 0:17:44now we're just hoping everything sets up.
0:17:44 > 0:17:45Ooh, ah, uh.
0:17:45 > 0:17:47WHIRRING
0:17:48 > 0:17:49It's disgusting.
0:17:50 > 0:17:52BLEEP. Oh...
0:17:54 > 0:17:57The glaze is wrong, it's not the right consistency.
0:17:57 > 0:18:02So we are quickly adding more gelatine.
0:18:02 > 0:18:04Hope that it gets thicker and then I can glaze,
0:18:04 > 0:18:07but I'm not sure I have enough time.
0:18:07 > 0:18:09That is ten minutes remaining.
0:18:09 > 0:18:13We haven't got time, so I'm doing it the traditional way.
0:18:13 > 0:18:15- Just throwing it on with a ladle. - Literally.
0:18:15 > 0:18:17We should be fine, we should be fine.
0:18:17 > 0:18:20You've swerved two disasters, no sinking Titanic.
0:18:20 > 0:18:23Sinking Titanic would be not having the products up.
0:18:25 > 0:18:29- But Felicien's team ARE sinking. - The sphere is not frozen.
0:18:31 > 0:18:35- If it's too soft...- We're not going to be able to present it actually.
0:18:38 > 0:18:41OK, pastry chefs, you have five minutes remaining.
0:18:44 > 0:18:46One!
0:18:46 > 0:18:48Mm-hmm...
0:18:48 > 0:18:49OK, we have one minute.
0:18:53 > 0:18:55We can show the judges our idea,
0:18:55 > 0:18:57but we know we didn't have enough time.
0:19:15 > 0:19:18OK, pastry chefs, time is up.
0:19:27 > 0:19:28- Oh,- BLEEP.
0:19:28 > 0:19:30That looks really good, well done.
0:19:30 > 0:19:32Was it all right?
0:19:32 > 0:19:33Well done, girls.
0:19:33 > 0:19:36- Oh, my gosh.- Well done.
0:19:48 > 0:19:53Row upon row of cakes and pastries made in just three hours.
0:19:53 > 0:19:56Now the teams will have their work judged by three
0:19:56 > 0:19:59of the finest pastry chefs in the world.
0:20:24 > 0:20:28Kumiko's opera slice is layered with cherry buttercream,
0:20:28 > 0:20:32pistachio joconde sponge and dark chocolate ganache.
0:20:35 > 0:20:37We talked about the importance of the layering,
0:20:37 > 0:20:39and we can't really see even layers.
0:20:39 > 0:20:41And you didn't use your skill
0:20:41 > 0:20:43of levelling it with the palette knife,
0:20:43 > 0:20:44and it unfortunately shows.
0:20:46 > 0:20:49You need to cut the cake to perfection.
0:20:49 > 0:20:51I'm going to pick this piece over here.
0:20:51 > 0:20:54Which measures about 3.5.
0:20:54 > 0:20:58And we're going to measure this piece over here.
0:20:58 > 0:21:00And it is three centimetres.
0:21:00 > 0:21:02It's 0.5 different.
0:21:02 > 0:21:07If you give about 0.1 different, I can accept that. 0.5 different?
0:21:07 > 0:21:09It's not quite acceptable.
0:21:09 > 0:21:13- You ARE a professional. - Can I have five minutes?
0:21:17 > 0:21:21- Come here, mate.- Sorry. - 0.1 would have been all right.
0:21:21 > 0:21:24- Sorry, it's my fault. - No, it's not that, it's just...
0:21:27 > 0:21:28I'm sorry, come on.
0:21:28 > 0:21:29LAUGHTER
0:21:29 > 0:21:31It's really not...
0:21:31 > 0:21:33SHE SNIFFLES
0:21:35 > 0:21:36We are professionals, we are
0:21:36 > 0:21:38really proud of what we do every day.
0:21:38 > 0:21:40We are quite hard on ourselves as pastry chefs...
0:21:40 > 0:21:42- Yeah.- ..cos we always want things to be perfect.
0:21:42 > 0:21:46- A little tear doesn't kill anybody. - It just shows that we care.
0:21:46 > 0:21:49- CHERISH:- That's good, that is the spirit.
0:21:49 > 0:21:51- Let me cut yours.- OK.
0:21:54 > 0:21:56I do really like the chocolate that you have used,
0:21:56 > 0:21:59it does complement the cherry, it really does.
0:21:59 > 0:22:00Your lovely buttercream,
0:22:00 > 0:22:03it was working with the time challenge you had, because going
0:22:03 > 0:22:05with very light texture mousses and so on
0:22:05 > 0:22:07would have been extremely difficult to get right.
0:22:07 > 0:22:10With buttercream, you were on the money. It's nice in flavour.
0:22:10 > 0:22:11Well done.
0:22:15 > 0:22:18Their petit gateau is filled with a Sable Breton biscuit,
0:22:18 > 0:22:22cassis insert and yoghurt mousse.
0:22:22 > 0:22:23It's wrapped in a cassis glaze.
0:22:25 > 0:22:27So, the glaze. What went wrong?
0:22:27 > 0:22:29Cos I saw you playing with the spray gun there...
0:22:29 > 0:22:31- Yeah, my gosh, it was tough. - ..going all over the shop.
0:22:31 > 0:22:33They are not uniform enough.
0:22:33 > 0:22:36- I think you know that, you don't need us to tell you.- We do.
0:22:42 > 0:22:44I think the blackcurrant is kicking.
0:22:44 > 0:22:46Really, when you put a flavour like blackcurrant,
0:22:46 > 0:22:50you expect it to be there, and it is. The yoghurt mousse?
0:22:50 > 0:22:52That might have been slightly over-whipped,
0:22:52 > 0:22:55because I feel little fat crystals on my tongue.
0:22:59 > 0:23:05The babka knot is made with a matcha tea butter and a raspberry compote.
0:23:05 > 0:23:09In terms of the visual, I can see there is definitely a knot,
0:23:09 > 0:23:11which was in the brief, so well done for that.
0:23:17 > 0:23:20It is very wet, almost like liquid.
0:23:20 > 0:23:23So I am assuming it probably wasn't supposed to be like that, right?
0:23:23 > 0:23:27- No, more like a jam.- It should have been a jam.- Yep.- Yeah?
0:23:28 > 0:23:31But bread, to me, is my heart and soul,
0:23:31 > 0:23:34and the texture of that dough is beautiful.
0:23:34 > 0:23:37Really, really good. This was fermented correctly.
0:23:37 > 0:23:40I can see hair on your babka knot, two pieces of hair.
0:23:40 > 0:23:42- Oh, my gosh. - Oh, my God.
0:23:42 > 0:23:45I am a bit concerned, because it is a no-no for hair.
0:23:45 > 0:23:48- TEAM MEMBER: It's the brush! CLAIRE:- Pastry brush. - BENOIT:- It's a brush.
0:23:48 > 0:23:49I know it's from the brush,
0:23:49 > 0:23:51I do understand that it's from the brush,
0:23:51 > 0:23:55but if this could have reached my customer, they would not know.
0:23:55 > 0:24:00- Anything that you serve should not have hair...- No, of course not.
0:24:00 > 0:24:02..brush, any foreign article in your product.
0:24:02 > 0:24:05'Was that the pastry brush they borrowed from Felicien's team?'
0:24:08 > 0:24:10(Oh, God.)
0:24:24 > 0:24:27Felicien's team has created an opera layered with
0:24:27 > 0:24:29blueberry joconde sponge,
0:24:29 > 0:24:32wild blueberry jam and a blueberry yoghurt mousse.
0:24:32 > 0:24:34It's finished off with white chocolate
0:24:34 > 0:24:36and mascarpone Chantilly cream.
0:24:39 > 0:24:42My God, when I looked at this piece of pastry I say,
0:24:42 > 0:24:44"Wow, I want to eat it."
0:24:44 > 0:24:48And when I saw, Loic, how you temper the chocolate, I said that...
0:24:48 > 0:24:50"I like the way he tempers chocolate, it's very sexy."
0:24:50 > 0:24:54He move around, he scrape it - love the way you work.
0:24:54 > 0:25:00I am not completely in harmony with my dear colleague and judge.
0:25:00 > 0:25:01What, you didn't find Loic sexy?
0:25:01 > 0:25:03No.
0:25:03 > 0:25:06The brief was saying you need to have a layered cake,
0:25:06 > 0:25:09but at the moment, we see nothing.
0:25:09 > 0:25:12You have gone to the trouble to pipe the cream to cover the layers.
0:25:12 > 0:25:15Kind of really disappointed that I can't see the layering.
0:25:22 > 0:25:26I'm not getting the blueberry, but the yoghurt is coming through.
0:25:26 > 0:25:29With the cocoa, the chocolate, it actually works quite well.
0:25:29 > 0:25:32It's not overly sweet, there is a lovely crunch to it.
0:25:32 > 0:25:34It is really, really nice, thank you.
0:25:38 > 0:25:42Their one and only sphere is served with yuzu and mango mousse,
0:25:42 > 0:25:46a chocolate Sable biscuit and jasmine ganache.
0:25:46 > 0:25:49It's coated in white chocolate and a mango glaze.
0:25:49 > 0:25:52So we have one sphere, one sphere for the judges to try.
0:25:52 > 0:25:56Is it fair to taste only one? We were asking clearly for 36.
0:25:56 > 0:25:58There was really nothing for us to do,
0:25:58 > 0:26:01except wait for the pastry to freeze.
0:26:01 > 0:26:04And you kind of, like, feel helpless.
0:26:04 > 0:26:08When you come to a competition, time management is so important.
0:26:08 > 0:26:11You need to move like Formula 1.
0:26:11 > 0:26:14- LAUGHTER - Lewis Hamilton, there we go!
0:26:14 > 0:26:19- OK, so I'm going to open it carefully in half.- CHERISH:- Wow.
0:26:19 > 0:26:22- CLAIRE:- That looks good from here.
0:26:27 > 0:26:33That is an explosion in my mouth of mango flavour. Amazing!
0:26:33 > 0:26:38Just hit every single surface of the inside of my mouth.
0:26:38 > 0:26:41Completely, 100%... I know what it is.
0:26:42 > 0:26:44So, Benoit, you happy, it tastes great?
0:26:44 > 0:26:47Yeah, it tastes great, but it's meaningless to me.
0:26:47 > 0:26:50We were expecting 36 pastries, we got only one to share between three,
0:26:50 > 0:26:52so I cannot really mark that.
0:26:58 > 0:27:02The babka knot has a lemon zest dough filled with raspberry jam,
0:27:02 > 0:27:04all covered in a lemon glaze.
0:27:04 > 0:27:09As you guys are French, do you understand the word "knots"?
0:27:09 > 0:27:14- Yes.- So what is a knot to you? - A knot is something you...- Tie.
0:27:14 > 0:27:16- Yeah, tying.- Tie together.
0:27:16 > 0:27:19Now, we can ask you - is that tied together?
0:27:19 > 0:27:21It's not a knot, not...
0:27:21 > 0:27:24So it's not a knot, it's a knot which is not a knot.
0:27:24 > 0:27:25We take a bit too much risk.
0:27:33 > 0:27:37Those really under-proved.
0:27:37 > 0:27:40You can see there's hardly any aeration at all.
0:27:40 > 0:27:45It's almost like eating a biscuit as well, it's quite dry.
0:27:45 > 0:27:48It's too heavy and too doughy for my liking.
0:27:48 > 0:27:52And when I eat it, it's quite gummy in my palate as well.
0:27:55 > 0:27:58Just frustrating. Just completely frustrating.
0:28:03 > 0:28:04Mmm.
0:28:14 > 0:28:19Liam's team have served an opera with pistachio joconde sponge,
0:28:19 > 0:28:23raspberry ganache, pistachio creme mousseline and chocolate.
0:28:25 > 0:28:29Guys! What happened to the military precision? Look at it, look.
0:28:29 > 0:28:32A little thin, a little thick, uneven all the way through.
0:28:32 > 0:28:35They need all to be looking uniform.
0:28:35 > 0:28:37I'm actually a little bit disappointed
0:28:37 > 0:28:39with your cutting skill.
0:28:48 > 0:28:52When you use raw pistachio, it is very nutty when you get it raw,
0:28:52 > 0:28:54but as soon as you crush it down and mix it up with other things,
0:28:54 > 0:28:56it is a very mild flavour,
0:28:56 > 0:28:59it kind of loses a little bit of its personality.
0:29:05 > 0:29:08Their petit gateau sphere is filled with mascarpone,
0:29:08 > 0:29:12white chocolate, lemon mousse, sponge and curd.
0:29:13 > 0:29:16Was it done in two parts? I saw you working with...
0:29:16 > 0:29:20- I made it in two parts.- I see there is a bit of a sealing issue.
0:29:28 > 0:29:32I'm going to tell you, this is the nicest thing I have eaten so far.
0:29:32 > 0:29:35The lemon flavours are just phenomenal.
0:29:35 > 0:29:37Not only are they phenomenal,
0:29:37 > 0:29:42I am getting different hints of lemon, different strengths of lemon.
0:29:44 > 0:29:48The handcrafted babka knot is made with a toasted pecan
0:29:48 > 0:29:52and salted caramel filling and covered in a vanilla glaze.
0:29:53 > 0:29:57Great shaping! Look at that shaping, amazing shaping, love it.
0:29:57 > 0:30:00- Shall I cut yours?- Thank you, Chef.
0:30:00 > 0:30:01Ooh!
0:30:06 > 0:30:11The dough is very, very heavy and it's very dry and it's very tight.
0:30:11 > 0:30:12I just did not like it at all.
0:30:14 > 0:30:16Instead of a proper kneading and a proper proving,
0:30:16 > 0:30:20you've got something which clags in your mouth and sticks.
0:30:20 > 0:30:22And that is not very pleasing.
0:30:22 > 0:30:27However, I love that saltiness, nuttiness, caramel-ey flavour,
0:30:27 > 0:30:29it's delicious.
0:30:37 > 0:30:40Results in Creme de la Creme are based on points
0:30:40 > 0:30:42awarded by the judges.
0:30:42 > 0:30:46The team with the most points after both challenges is guaranteed
0:30:46 > 0:30:48a place in the semifinal.
0:30:48 > 0:30:53Each judge will award each pastry a score out of ten.
0:30:53 > 0:30:55So that is 90 points available.
0:30:57 > 0:31:00A low score for their miniatures could ruin
0:31:00 > 0:31:02a team's chances of progressing in the competition.
0:31:07 > 0:31:08I know.
0:31:12 > 0:31:14Now, we are going to start...Felicien's team.
0:31:14 > 0:31:17And for your opera aux fruits...
0:31:17 > 0:31:20The judges awarded you 11 points for your opera.
0:31:21 > 0:31:23And now the spheres.
0:31:24 > 0:31:27Four points for your spheres, Felicien.
0:31:29 > 0:31:31The babka knot...
0:31:31 > 0:31:3211 points.
0:31:33 > 0:31:37And that is a grand total of 26 points for your Miniatures Test.
0:31:38 > 0:31:42'Only presenting one sphere has cost Felicien's team dearly.'
0:31:46 > 0:31:50To Liam's team, your opera aux fruits.
0:31:50 > 0:31:53The judges awarded you 15 points.
0:31:55 > 0:31:58For your petits gateaux...
0:31:58 > 0:31:5918.
0:31:59 > 0:32:01And lastly...
0:32:01 > 0:32:0414 for the babka knots.
0:32:04 > 0:32:09And a grand total of 47 for your Miniatures Test.
0:32:09 > 0:32:13'A full complement of miniatures leaves Liam's military boys
0:32:13 > 0:32:16'a commanding 21 points ahead of Felicien's team.
0:32:18 > 0:32:20'Can Kumiko's team beat them both?'
0:32:22 > 0:32:24Kumiko, your opera aux fruits.
0:32:24 > 0:32:26The judges awarded you 18 points.
0:32:28 > 0:32:31The petit gateau sphere...
0:32:31 > 0:32:3213.
0:32:32 > 0:32:35'A score of 17 for their babka knot
0:32:35 > 0:32:37'would put Kumiko's team out in front.'
0:32:41 > 0:32:44Finally, the babka knot.
0:32:44 > 0:32:4517 points.
0:32:46 > 0:32:51Kumiko, your team is in the lead. Only just, mind.
0:32:51 > 0:32:54Guys, you've deserved yourself a well-earned break.
0:32:54 > 0:32:56Go on, off you go. Come on, dismissed.
0:33:00 > 0:33:04- I think overall the judges are very harsh.- Yes!
0:33:04 > 0:33:05They're terrifying.
0:33:05 > 0:33:08We are in first position, but the boys are right on our tail,
0:33:08 > 0:33:12so we can't let that, you know, throw us off our game.
0:33:12 > 0:33:14We need to give it all we've got.
0:33:14 > 0:33:18Trailing by one point, if we can only make it up, we'll take over.
0:33:21 > 0:33:25We just didn't choose the right strategy
0:33:25 > 0:33:27because for everybody, it is the same.
0:33:27 > 0:33:29Everybody working in a hot kitchen.
0:33:29 > 0:33:31I really hope we can score a lot more.
0:33:31 > 0:33:34Yeah, impress the judge and why not be first?
0:33:39 > 0:33:43The second and final test is on such an extraordinary level,
0:33:43 > 0:33:48- the day before the heat began... - It is taking forever.
0:33:48 > 0:33:52..the teams were granted a golden hour to prepare any elements
0:33:52 > 0:33:55that needed to be chilled or set.
0:33:55 > 0:33:57Chef?
0:33:57 > 0:34:01They'll be creating an ambitious and spectacular showpiece dessert.
0:34:01 > 0:34:03- Ah!- Pipe!
0:34:03 > 0:34:06And with even more points up for grabs,
0:34:06 > 0:34:10there's no telling who will be top of the leaderboard by the end.
0:34:10 > 0:34:13Who do you think could shine this afternoon?
0:34:13 > 0:34:15I think Makiko is doing such a good job.
0:34:15 > 0:34:17All the pressures is on her.
0:34:17 > 0:34:21- Liam's team. - Shows immense discipline.
0:34:21 > 0:34:23They just need to go that little notch up.
0:34:23 > 0:34:26And then Felicien is quite a way behind with 26.
0:34:26 > 0:34:28Felicien's team is a little bit in trouble,
0:34:28 > 0:34:32- but it's not over until it's over. - I really believe in them.
0:34:32 > 0:34:35The skill that I saw this morning was phenomenal.
0:34:35 > 0:34:38Only need to work on their time management.
0:34:38 > 0:34:41In the competition, anything can happen.
0:34:49 > 0:34:51Welcome back, chefs.
0:34:51 > 0:34:54Your second task for today is the showpiece,
0:34:54 > 0:35:00that takes its inspiration from a popular British home-made pudding.
0:35:00 > 0:35:02It's the trifle.
0:35:02 > 0:35:05It was my first cultural shock, really, as to
0:35:05 > 0:35:08when I joined the UK 20 years ago.
0:35:08 > 0:35:11Let me explain what I faced.
0:35:11 > 0:35:15A very boozy, over-soaked sponge with a cheap custard
0:35:15 > 0:35:19and some fruit jelly. I seriously hope you can do better.
0:35:19 > 0:35:22There is 50 points available from each judge.
0:35:22 > 0:35:25So that means there are plenty of points to make up for any
0:35:25 > 0:35:27earlier disappointments.
0:35:27 > 0:35:30You now have three hours to get this job done.
0:35:30 > 0:35:34Chefs, your time starts now.
0:35:34 > 0:35:37Right. Come on then, guys. Smash it out. Yes, Chef.
0:35:37 > 0:35:43A showpiece dessert is the pinnacle of the pastry chefs' craft.
0:35:43 > 0:35:45Gently.
0:35:45 > 0:35:49It needs elegance, drama, and an element of surprise.
0:35:49 > 0:35:51It must take one's breath away.
0:35:51 > 0:35:54- You are not leaving any chance to go wrong this time, yeah?- No.
0:35:54 > 0:35:56- Well done.- I don't want. - That's my man.
0:35:56 > 0:35:59I wish I had a French accent.
0:35:59 > 0:36:02And every one of the team's 36 servings need flavours
0:36:02 > 0:36:06and textures that must be tasted to be believed.
0:36:06 > 0:36:09Trifle to me is a very simple dish.
0:36:09 > 0:36:14It's what British food is for a French man.
0:36:14 > 0:36:17Oh...!
0:36:17 > 0:36:21They will have to work very hard to inspire me with it.
0:36:21 > 0:36:22The showpiece element,
0:36:22 > 0:36:26what we've decided to do is we did a lot of research on the construction
0:36:26 > 0:36:28of trifle and we went right back to
0:36:28 > 0:36:34when it was first originated in 1576 and we've tried incorporating
0:36:34 > 0:36:38as many flavours as we could from the years of it constructing.
0:36:38 > 0:36:42Liam's team is creating their trifle using flavours past and present.
0:36:44 > 0:36:48Strawberry jelly, Genoese sponge, custard
0:36:48 > 0:36:51and sherry syrup will work alongside ingredients used
0:36:51 > 0:36:55over 400 years ago, such as macaroons and ginger.
0:36:55 > 0:36:59Their towering chocolate showpiece represents the different
0:36:59 > 0:37:03ways in which the trifle has been constructed over the centuries.
0:37:03 > 0:37:07Nuts and bolts and iron girders and they're all made of chocolate.
0:37:07 > 0:37:10Everything's made out of chocolate. The main piece of it is actually
0:37:10 > 0:37:13the curly bit over there which is coming out from yesterday's
0:37:13 > 0:37:16- prep time.- What are the risks with something being a metre high?
0:37:16 > 0:37:19The maths of whether it was going to be too front heavy,
0:37:19 > 0:37:21whether it was going to collapse. The balance.
0:37:21 > 0:37:24Make sure the line of gravity was right through the centre.
0:37:24 > 0:37:28So mathematicians, physicists and pastry chefs.
0:37:28 > 0:37:30We're trying our best.
0:37:30 > 0:37:34Liam's Armed Forces boys are only one point behind the leaders.
0:37:34 > 0:37:38Their chocolate sculpture could be the difference between winning
0:37:38 > 0:37:40and going home.
0:37:40 > 0:37:44Every time I touch it, there's every likelihood it'll get damaged.
0:37:44 > 0:37:47Of course, we're taking a risk.
0:37:47 > 0:37:50We don't have a back up.
0:37:50 > 0:37:53- You need to be careful because that's going to go.- Yeah.
0:37:53 > 0:37:56Just be careful.
0:37:56 > 0:38:01- The other team is doing nuts and bolts. All men.- The boys over there.
0:38:01 > 0:38:05- All men. Here, little daisies. - Yeah, pretty girlie things.
0:38:05 > 0:38:07Pretty girlie things.
0:38:07 > 0:38:10I won't go near that because I'm not like a pretty girl.
0:38:10 > 0:38:13OK, mate, presentation. Tell me what it's going to be.
0:38:13 > 0:38:16The whole idea is that the main components of the trifle
0:38:16 > 0:38:19looks like a terracotta pot, but you can actually eat the whole thing.
0:38:19 > 0:38:22Kumiko's English country garden will feature
0:38:22 > 0:38:2436 edible plant pot trifles
0:38:24 > 0:38:26made of pear compote,
0:38:26 > 0:38:27gin sponge,
0:38:27 > 0:38:30elderflower jelly, pear mousse,
0:38:30 > 0:38:32and a cream anglaise.
0:38:32 > 0:38:33It will be served on a bed
0:38:33 > 0:38:35of chocolate soil and flowers,
0:38:35 > 0:38:38with a watering can of quince coulis.
0:38:38 > 0:38:40- You are one point in the lead. - I know! One point...
0:38:40 > 0:38:42One point is all it takes to win.
0:38:42 > 0:38:46One point is nothing, though, and the guys are right on our tail.
0:38:46 > 0:38:48It's still anyone's game.
0:38:49 > 0:38:53'Kumiko has asked Anais to make a start on the chocolate flowers
0:38:53 > 0:38:54'for the showpiece.'
0:38:54 > 0:38:55Anais, Anais.
0:38:57 > 0:38:59THEY SPEAK FRENCH
0:39:16 > 0:39:18Team Felicien are also going green.
0:39:18 > 0:39:20We're going to make like a...
0:39:20 > 0:39:23a mini version of a Japanese garden.
0:39:24 > 0:39:26Their Japanese-inspired trifle
0:39:26 > 0:39:29will have a matcha sponge and mousse,
0:39:29 > 0:39:31and a ring of cherry jelly.
0:39:31 > 0:39:35It will sit within a garden of chocolate rocks and bonsai trees.
0:39:35 > 0:39:39A sugar river will twist its way under a chocolate bridge
0:39:39 > 0:39:41and through a bed of chocolate soil.
0:39:41 > 0:39:44Japanese-inspired old English trifle.
0:39:44 > 0:39:47- Made by French and Bulgarian people. - Made by French and Bulgarian...!
0:39:47 > 0:39:49- It's a multinational trifle.- Yes.
0:39:49 > 0:39:52'While Felicien takes charge of the trifle...
0:39:56 > 0:39:59'..Irina and Loic are given the dirty work.'
0:40:00 > 0:40:03We're making some rocks made of chocolate
0:40:03 > 0:40:05to fit in our Japanese garden theme.
0:40:05 > 0:40:08The fact there's a balloon with Happy Birthday written on it
0:40:08 > 0:40:10is no relevance to what we're trying to achieve?
0:40:10 > 0:40:12- Not really, that's what we found. - OK, OK.
0:40:12 > 0:40:15'After the first challenge, they're in last place.'
0:40:15 > 0:40:17How are you feeling after this morning?
0:40:18 > 0:40:22I think we feel motivated to really give our best.
0:40:22 > 0:40:26This morning was wrong, but we're going to get 150 points from the judges.
0:40:26 > 0:40:29You're going to get 150? That's what I like to hear.
0:40:29 > 0:40:31We can make it, and we will make it.
0:40:31 > 0:40:34- Make sure you put my hairdryer back when you're finished with it. - Of course I will!
0:40:35 > 0:40:38- Oh, sorry... I think it's your hair...- Oh, yeah!
0:40:38 > 0:40:39LAUGHTER
0:40:41 > 0:40:43They really decided to take it all by the horn
0:40:43 > 0:40:45and give everything they've got.
0:40:45 > 0:40:47I think they're proud of the company they're working for.
0:40:47 > 0:40:49Why should they leave the competition today?
0:40:49 > 0:40:51Everything is to play for, of course.
0:40:51 > 0:40:53In Kumiko's kitchen...
0:40:54 > 0:40:56..they're sticking to the basics.
0:40:56 > 0:40:59Trifle's a trifle at the end of the day, you know, you've got
0:40:59 > 0:41:02to have the custard, you've got to have the jelly, and sponge...
0:41:02 > 0:41:03Ten, 20, 30... Fingers crossed.
0:41:05 > 0:41:09But there's one vital ingredient to be added to the sponge.
0:41:09 > 0:41:10So what alcohol are you using?
0:41:10 > 0:41:14- We've got gin and elderflower soaked sponge, and we love booze.- Yup.
0:41:14 > 0:41:17- So... - LAUGHTER
0:41:17 > 0:41:18The British love their booze
0:41:18 > 0:41:23in the trifle, but the type of alcohol that they choose,
0:41:23 > 0:41:26and the amount they put in, is so important.
0:41:26 > 0:41:28I'm just testing it to see if it got enough gin in.
0:41:28 > 0:41:32- Might need a little extra kick. Gin!- I'd want more gin.
0:41:32 > 0:41:35- I'd want more gin. Let's add more gin.- Mmm. Yeah.
0:41:35 > 0:41:36Are we OK, chefs?
0:41:38 > 0:41:39Of course we are.
0:41:39 > 0:41:42Now the booze is out, everything is OK.
0:41:42 > 0:41:45We have a sherry-soaked sponge. Pedro Ximenez.
0:41:45 > 0:41:47- Yeah, Pedro Ximenez, yeah. - We've gone for a boozy one.
0:41:49 > 0:41:51With their sponge soaked in sherry,
0:41:51 > 0:41:54the military boys turn to the other trifle classics...
0:41:56 > 0:41:57Custard.
0:41:57 > 0:41:59If I spill it, we're all going down as one.
0:42:01 > 0:42:02And strawberry jelly.
0:42:02 > 0:42:05It's quite a traditional trifle.
0:42:05 > 0:42:06Yeah.
0:42:09 > 0:42:12Felicien, on the other hand, is bending the rules.
0:42:13 > 0:42:16He's curling his jelly around the outside.
0:42:16 > 0:42:18So, it's a jelly, but...
0:42:18 > 0:42:20slightly different.
0:42:23 > 0:42:25The jelly has been set using agar,
0:42:25 > 0:42:28so it will hold the trifle in place when it comes out of the mould.
0:42:33 > 0:42:35Once the trifles have been assembled,
0:42:35 > 0:42:37the teams must get them into the freezer
0:42:37 > 0:42:40so they have time to set.
0:42:40 > 0:42:42Get that in the chiller as fast as we can.
0:42:42 > 0:42:45So we can hopefully un-mould. That's our biggest risk.
0:42:45 > 0:42:49Pastry chefs, you have one hour remaining. That's one hour.
0:42:50 > 0:42:53- Let's really push on, now, guys, yeah?- BOTH: Yes, Chef.
0:42:56 > 0:43:00All of the teams are building their showpieces out of chocolate.
0:43:00 > 0:43:03So that is some magic clever spray that's happening there?
0:43:03 > 0:43:06Freeze spray, so it just shocks the chocolate into place.
0:43:06 > 0:43:09So it's kind of like just blowing on really ice-cold air.
0:43:09 > 0:43:11- That's it, chef, yeah.- How are we looking on sturdiness?
0:43:12 > 0:43:14Just done. Wouldn't touch it just yet.
0:43:14 > 0:43:16So, your structure is going to sit on there, yeah?
0:43:17 > 0:43:22Liam's team must mount their one metre tower onto the base.
0:43:22 > 0:43:23A very nerve-racking moment.
0:43:23 > 0:43:26In practice before, shelves have collapsed.
0:43:26 > 0:43:28Things break, and...
0:43:28 > 0:43:29That's pretty much it.
0:43:31 > 0:43:34- All right, onto there, yeah? - It's a delicate operation.
0:43:36 > 0:43:40Shall we get it level? Need to be careful.
0:43:40 > 0:43:41Fu...
0:43:42 > 0:43:44- No, no, no. - Right, we need to get it back down.
0:43:44 > 0:43:46- Back down.- Get it down.
0:43:46 > 0:43:50- Lie it back down, the shelf's coming off.- All right, put that back on.
0:43:50 > 0:43:52Do you know, it doesn't feel tempered at all.
0:43:52 > 0:43:54Because it's so warm in here, it's melting the chocolate,
0:43:54 > 0:43:56so it's not holding anything.
0:43:56 > 0:43:58We've had a little bit of a problem.
0:43:58 > 0:44:01So we're just going to re-scrape,
0:44:01 > 0:44:03re-temper some chocolate,
0:44:03 > 0:44:05and start again.
0:44:05 > 0:44:07'In the next door kitchen...'
0:44:07 > 0:44:09This looks like breakfast cereal.
0:44:09 > 0:44:11- Exactly.- It's breakfast cereal in white chocolate.
0:44:11 > 0:44:13It's breakfast cereals in white chocolate.
0:44:15 > 0:44:17'Felicien's team from the Savoy are assembling
0:44:17 > 0:44:20'their Japanese-inspired showpiece.'
0:44:20 > 0:44:22- So, this bonsai, it's made of chocolate?- Yes.
0:44:24 > 0:44:26That's very skinny.
0:44:28 > 0:44:32This one will be the river for our Japanese garden.
0:44:32 > 0:44:35- What is it?- Kind of like lollipop. - Kind of like a lollipop?
0:44:35 > 0:44:37- It is edible?- Yeah.
0:44:37 > 0:44:40Now, we're going to play a bit with the white.
0:44:40 > 0:44:42Makes it look like white-water rapids.
0:44:42 > 0:44:45Makes me want to get in a little kayak
0:44:45 > 0:44:47and have a little paddle down it.
0:44:48 > 0:44:51- Well done, chief.- It's not me, it's all the team.- It's a team.
0:44:51 > 0:44:55- Yeah, yeah, teamwork.- Live and die as one team.- Yeah, yeah, yeah.
0:44:55 > 0:44:58'While Felicien's team are right back in contention,
0:44:58 > 0:45:00'in Kumiko's kitchen...'
0:45:00 > 0:45:03- Can you just try un-moulding that pot?- It's very soft.
0:45:04 > 0:45:05Leave it in longer.
0:45:05 > 0:45:07..their trifles are nowhere near set.
0:45:07 > 0:45:09We'll check the trifle again.
0:45:09 > 0:45:10Give it 20 minutes.
0:45:12 > 0:45:15Getting a bit to the rushing stage. We are behind on this, now.
0:45:15 > 0:45:17All right, we ready to go again?
0:45:17 > 0:45:20The Armed Forces team have repaired their showpiece...
0:45:20 > 0:45:23- Reckon it's going to work? - I hope so.- A bit more sturdy, yeah?
0:45:23 > 0:45:26- ..and are ready to mount it again. - Very nervous at the minute.
0:45:27 > 0:45:29- Moment of truth.- Yeah.
0:45:29 > 0:45:31Aw.
0:45:34 > 0:45:35Nope. That's both gone.
0:45:40 > 0:45:43- Right, come on. Come on, lads. - Need to scrape off and start again.
0:45:43 > 0:45:47Pastry chefs, you have half an hour.
0:45:47 > 0:45:49That is 30 minutes remaining.
0:45:51 > 0:45:54This is carnage.
0:45:54 > 0:45:57Whilst Liam's lads start over...
0:45:57 > 0:45:58Not how we wanted it.
0:45:58 > 0:46:01- Come on, Andy.- Yeah, I can only go as fast as that, mate.
0:46:01 > 0:46:04..Kumiko's English country garden...
0:46:04 > 0:46:05Edible soil.
0:46:05 > 0:46:08Not too neat like that. I want it messy.
0:46:11 > 0:46:14..and Felicien's Japanese garden...
0:46:14 > 0:46:18- So that's going to be the stand for the trifle.- ..are taking shape.
0:46:20 > 0:46:22This is a little bridge.
0:46:23 > 0:46:26Multiple pieces of chocolate, like dark, white, and milk.
0:46:27 > 0:46:30It's going to be the support for our trees.
0:46:31 > 0:46:32Just getting everything ready.
0:46:34 > 0:46:37- But there's one thing missing. - It's not frozen.
0:46:39 > 0:46:43- We just miss the trifle.- OK. - It's still in the freezer.
0:46:43 > 0:46:46Same issue as this morning, the blaster freezer.
0:46:46 > 0:46:52- So your trifle might not be set? - (Yeah.)- Mate, mate, mate, mate.
0:46:52 > 0:46:54Felicien is in a bit of pain here for his team.
0:46:54 > 0:46:57His trifle doesn't seem to be able to set.
0:46:57 > 0:46:59It's a 50-50 call by the looks of it.
0:47:04 > 0:47:06And they're not the only ones in trouble.
0:47:06 > 0:47:09That's not going to come out. Stop, stop.
0:47:09 > 0:47:11- It's not going to come out. - I think it will.
0:47:11 > 0:47:12No, that's too liquid, no.
0:47:13 > 0:47:15Their trifles haven't set.
0:47:15 > 0:47:17Can't get them out.
0:47:17 > 0:47:19- I know.- No way.
0:47:19 > 0:47:20Yeah way.
0:47:20 > 0:47:22New plan B, guys.
0:47:22 > 0:47:26They've no choice but to leave them in their moulds.
0:47:26 > 0:47:30It's a big disappointment. It would have been much more impressive to have the plant pot shape.
0:47:30 > 0:47:32I'm sure you girls will be able to pull it out of the bag.
0:47:32 > 0:47:33We'll go and cry after.
0:47:33 > 0:47:34No, no tears, no tears! LAUGHTER
0:47:34 > 0:47:36There's no need for tears.
0:47:39 > 0:47:41How are we doing, special forces?
0:47:41 > 0:47:43- Not so good? - All the shelves collapsed.
0:47:43 > 0:47:45- All the shelves collapsed?- Yeah.
0:47:46 > 0:47:49- Is it still going to be the same design shape?- It's less showy.
0:47:49 > 0:47:52- Liam, are you still happy? - Not 100% happy right now.
0:47:53 > 0:47:56All of that massive work, it must have been a heartbreaker.
0:47:56 > 0:47:57- Just a touch, Chef.- Just a touch.
0:47:58 > 0:48:02The pressure these guys must be under right now, I dread to think.
0:48:04 > 0:48:08Ten minutes remaining. You have ten minutes.
0:48:08 > 0:48:11- Ooh.- OK. Are we OK?- No.
0:48:11 > 0:48:15- No, we're not OK.- Trifle is not set. - Can we repair it?- We going to try.
0:48:15 > 0:48:16We'll spray it.
0:48:22 > 0:48:24We're winging it.
0:48:24 > 0:48:27When I was doing my A-levels, I did a whole project on trifle.
0:48:27 > 0:48:29It's come back to haunt me.
0:48:29 > 0:48:32Except this time, them three judges are worse than your teachers.
0:48:32 > 0:48:34Oh, my God, like, 100 times worse.
0:48:34 > 0:48:36Have you got a timescale to sort that piece out?
0:48:36 > 0:48:39Erm, I couldn't give you one exactly at this moment.
0:48:40 > 0:48:42You have about five minutes,
0:48:42 > 0:48:44about five minutes to make this OK.
0:48:45 > 0:48:48What do I do, Chef? We've got five minutes. I need to take them out.
0:48:48 > 0:48:49(Oh, my God.)
0:48:49 > 0:48:53This is really heart-in-the-mouth stuff, this is last-minute.
0:48:53 > 0:48:54Proper nervy.
0:48:54 > 0:48:57As soon as I can have that across here, can I get it across, mate?
0:48:58 > 0:49:01- You reckon that is going to hold, now, do you?- I hope so, mate.
0:49:01 > 0:49:02Fingers crossed, now.
0:49:03 > 0:49:05Careful.
0:49:05 > 0:49:07- Just be careful.- Oh,- BLEEP.
0:49:21 > 0:49:23One minute.
0:49:23 > 0:49:25One minute remaining.
0:49:25 > 0:49:27I need that, ASAP. Yes, Chef.
0:49:27 > 0:49:30- You going to be all right on your own? Yeah?- Be careful. Fu...
0:49:32 > 0:49:34Be careful, because that's going to go.
0:49:36 > 0:49:37Why did we do this idea, mate?
0:49:37 > 0:49:39I don't know.
0:49:40 > 0:49:41Macarons.
0:49:41 > 0:49:43I need them now.
0:49:43 > 0:49:45- Why did we enter this competition, mate?- I don't know.
0:49:45 > 0:49:48- I want more jellies, I want more jellies.- Oh... Aah!
0:49:55 > 0:49:58OK, pastry chefs, that is it.
0:49:58 > 0:50:00Time is up.
0:50:00 > 0:50:04- It's OK, it's OK.- The worst bit's coming.- Well done!
0:50:04 > 0:50:05It's OK. It's OK.
0:50:05 > 0:50:07- The worst bit's coming. - Well done.
0:51:00 > 0:51:03We can eat everything in the garden?
0:51:03 > 0:51:04Not everything.
0:51:04 > 0:51:07The terracotta pots were supposed to be unmolded.
0:51:07 > 0:51:09And are we going to have to eat inside?
0:51:09 > 0:51:12Yeah, you'll have to eat it like a trifle, I'm afraid.
0:51:12 > 0:51:13I want to do this.
0:51:13 > 0:51:14I hope it works.
0:51:14 > 0:51:17You should be able to pour it. Be a bit patient with it.
0:51:17 > 0:51:19Oh, look at that!
0:51:19 > 0:51:22- Do you want a little bit? - Oh, lovely.- Into your spoon.
0:51:22 > 0:51:24Look at that!
0:51:24 > 0:51:25It's fun.
0:51:26 > 0:51:29I love the flavour of the quince jelly.
0:51:29 > 0:51:31- It's a really underused English fruit.- Yeah.
0:51:31 > 0:51:33I do have to say, though,
0:51:33 > 0:51:36the texture of the mousse is a little bit gelatinous.
0:51:36 > 0:51:38I can't taste the liqueur.
0:51:38 > 0:51:40Jenny always says, "It could always use more gin.
0:51:40 > 0:51:43- "It could always use more gin." - Jenny is spot on.- Yeah.
0:51:43 > 0:51:45- BENOIT:- There are technical issues.
0:51:45 > 0:51:49I could see this potentially done properly being a great dessert.
0:52:02 > 0:52:03Aha.
0:52:27 > 0:52:29Well...
0:52:29 > 0:52:30You've come back.
0:52:30 > 0:52:32You're back in the race now.
0:52:32 > 0:52:34Visually, it's very elegant.
0:52:34 > 0:52:35Very pretty.
0:52:35 > 0:52:39Would I have thought we could move the trifle into Japan,
0:52:39 > 0:52:41an Asian country?
0:52:41 > 0:52:44You know, I'm a bit surprised, but it's a good surprise.
0:52:46 > 0:52:47Is this jelly on the outside?
0:52:47 > 0:52:49Yes. Everything is edible.
0:52:49 > 0:52:53The river we did with sugar,
0:52:53 > 0:52:54the tree with chocolate.
0:52:59 > 0:53:03For sure, I can eat the whole slice because the mousse is just so light.
0:53:03 > 0:53:07And then the acidity from the cherry, it just combines together.
0:53:07 > 0:53:09Beautiful, for me.
0:53:09 > 0:53:13I could have the whole lot, and feel as light as before I started.
0:53:13 > 0:53:15So that's a very light dessert.
0:53:15 > 0:53:18Trifle usually isn't, so...
0:53:18 > 0:53:23It's a new concept of a trifle and I like the way it goes.
0:53:23 > 0:53:24I'm too British.
0:53:24 > 0:53:27It's more like an entremet than a trifle.
0:53:27 > 0:53:30But the special thing for me about it was the jelly on the outside.
0:53:30 > 0:53:33It was a real surprise and it's very innovative.
0:53:33 > 0:53:36You went back fighting.
0:53:36 > 0:53:39As I would expect from any pastry chef and especially a French one.
0:53:39 > 0:53:42- Well done.- Well done, Chef. - Thank you.
0:53:53 > 0:53:54Wow.
0:54:14 > 0:54:16So that's the construction,
0:54:16 > 0:54:20so that's the story of the trifle for the chocolate work.
0:54:20 > 0:54:23- How was it for you? - We hit some real problems.
0:54:23 > 0:54:24Real big problems.
0:54:24 > 0:54:27All the shelves fell off, everything came off twice.
0:54:27 > 0:54:30- Only twice? - Stop telling him that?
0:54:30 > 0:54:32Not bad. I think it's great.
0:54:32 > 0:54:35I love the curvaceous shape. It's very voluptuous.
0:54:35 > 0:54:38And I like the way that it's kind of masculine but it's feminine as well.
0:54:38 > 0:54:41Lots of curves and then you've got those nuts
0:54:41 > 0:54:44and bolts stuck right in the middle of it.
0:54:44 > 0:54:47It's a bit Yin and a bit Yang.
0:54:47 > 0:54:48I love the colours.
0:54:48 > 0:54:51Love all these coppers and golds.
0:54:51 > 0:54:55Chocolate's dark and you've really brought some light into it.
0:55:00 > 0:55:03You can sense the flavour of the strawberry quite well.
0:55:03 > 0:55:04- And the sherry. - And the sherry, yeah.
0:55:04 > 0:55:07It's a good choice of sherry.
0:55:07 > 0:55:10It's definitely there, but it's not overpowering.
0:55:10 > 0:55:17However, I do like my filling to be more flavoursome in the macarons.
0:55:17 > 0:55:21- The macarons are perhaps your letdown.- Yes.
0:55:21 > 0:55:24You haven't got that typical almond kind of flavour.
0:55:24 > 0:55:25It's slightly too sweet.
0:55:25 > 0:55:27- But well done.- Well done, Chef.
0:55:29 > 0:55:30Cheers, Chef.
0:55:35 > 0:55:37Just fingers crossed now.
0:55:37 > 0:55:39Humble military chef.
0:55:39 > 0:55:41To be on this stage...
0:55:41 > 0:55:45To be on this stage with the likes of Felicien and Kumiko,
0:55:45 > 0:55:47it's an honour.
0:55:50 > 0:55:52For your showpiece desserts,
0:55:52 > 0:55:57each judge will award your team a possible score out of 50.
0:55:57 > 0:56:00When added to the score from this morning's test, the team with
0:56:00 > 0:56:04the most points automatically goes through to the semifinal.
0:56:11 > 0:56:14Pastry chefs, I have the scores.
0:56:15 > 0:56:16Kumiko.
0:56:18 > 0:56:21In your showpiece, the judges awarded you...
0:56:29 > 0:56:32Which gives you a total of 64 points
0:56:32 > 0:56:35and when added to this morning's scores for the miniatures,
0:56:35 > 0:56:39gives you a grand total of 112 points.
0:56:39 > 0:56:42'A low score for Kumiko's team
0:56:42 > 0:56:46'has left the door wide open for Felicien's team.
0:56:46 > 0:56:48Felicien, the judges awarded you...
0:56:57 > 0:57:01Which gives you a grand total of 91 points for your showpiece
0:57:01 > 0:57:03and when added to your score from this morning,
0:57:03 > 0:57:07gives you a grand total of 117.
0:57:08 > 0:57:10'It's a strong recovery.
0:57:12 > 0:57:15'But will it be enough to halt the advance of the military
0:57:15 > 0:57:18'and seal a place in the semifinal?'
0:57:18 > 0:57:20The judges awarded you...
0:57:30 > 0:57:31And finally...
0:57:35 > 0:57:39Which gives you a total of 95 points and then when added
0:57:39 > 0:57:42to your score from the miniatures, gives you a grand total
0:57:42 > 0:57:44of 142.
0:57:44 > 0:57:47That means you're today's winners.
0:57:47 > 0:57:48Congratulations, guys.
0:57:48 > 0:57:51You now have a place in the semifinal.
0:57:51 > 0:57:53Well done, guys.
0:57:56 > 0:57:59Absolutely unbelievable.
0:57:59 > 0:58:02Couldn't actually describe it in words right now.
0:58:02 > 0:58:05- Phenomenal.- What a feeling!
0:58:05 > 0:58:07- Well done.- Cheers, Chef. - Thank you, Chef.
0:58:07 > 0:58:10I'm not going to give you a kiss, but there we go.
0:58:10 > 0:58:12To show people that we can compete at this level
0:58:12 > 0:58:16and we can stand shoulder to shoulder with these guys
0:58:16 > 0:58:17is absolutely phenomenal.
0:58:17 > 0:58:20A phenomenal achievement.
0:58:20 > 0:58:21Well done.
0:58:21 > 0:58:23Semifinals, boys, let's go! Let's get ready!
0:58:29 > 0:58:31Can we take the aprons off?
0:58:31 > 0:58:32Next time...
0:58:32 > 0:58:34A macaroon master...
0:58:34 > 0:58:35We do about 5,000 week.
0:58:35 > 0:58:36Wow.
0:58:36 > 0:58:39..takes on a team from a Scottish five-star hotel...
0:58:39 > 0:58:42We just need to really rock on, Tommy.
0:58:42 > 0:58:44..and a team of European bakers.
0:58:44 > 0:58:47Mind the table, please. You'll give me a heart attack.
0:58:47 > 0:58:48..in our tensest heat yet.
0:58:50 > 0:58:51Oh, my God.
0:58:51 > 0:58:52Who will be...
0:58:52 > 0:58:54the creme de la creme?
0:58:54 > 0:58:55Ooh!