0:00:02 > 0:00:05'Tonight on Bake Off: Creme De La Creme...'
0:00:05 > 0:00:08- Keep calm.- Keep calm and carry on. - We know what to do.
0:00:08 > 0:00:10'..a team of artisan bakers who combine
0:00:10 > 0:00:13'their French, Italian and German pastry skills...'
0:00:13 > 0:00:16- Whoa, nice, Christophe. - Thank you, Josua.
0:00:16 > 0:00:20'..are up against a high-end patisserie owner from Brighton
0:00:20 > 0:00:21'and his young apprentices.'
0:00:24 > 0:00:28'And a team of pastry chefs from a five-star Scottish hotel...'
0:00:28 > 0:00:30We really need to ramp it up a wee bit now.
0:00:30 > 0:00:33'..who have created desserts for world leaders.'
0:00:33 > 0:00:34Wow.
0:00:34 > 0:00:36'With tough challenges...'
0:00:39 > 0:00:41- We just need to speed up. - I know that, Josua.
0:00:41 > 0:00:43'..and even tougher judging.'
0:00:43 > 0:00:45The sugary oil is far too high.
0:00:45 > 0:00:48It doesn't cut for me, because, in the pastry world,
0:00:48 > 0:00:49it's not acceptable.
0:00:51 > 0:00:54'At stake, a place in the semifinal.'
0:00:54 > 0:00:57150 points to play for here. I'm trying to do as much as I can.
0:00:57 > 0:00:59Mind the table, please.
0:00:59 > 0:01:01'In this extraordinary bake-off,
0:01:01 > 0:01:04'who is the creme de la creme?'
0:01:04 > 0:01:06- Ooh! - SHE SIGHS
0:01:06 > 0:01:07- Oh! - SHE SIGHS HEAVILY
0:01:34 > 0:01:36'The judges are about to set
0:01:36 > 0:01:39'the first of two complex challenges.'
0:01:39 > 0:01:42- Morning, chefs. - Morning.- Morning, morning.
0:01:42 > 0:01:44'After which just one of these teams
0:01:44 > 0:01:47'will earn a coveted place in the semifinals.'
0:01:49 > 0:01:52We start today with the miniatures.
0:01:52 > 0:01:54This is to test your precision
0:01:54 > 0:01:58when making high-volume, small, fine patisserie.
0:01:58 > 0:02:02Three different types. 36 of each.
0:02:02 > 0:02:05And each individual pastry in every batch
0:02:05 > 0:02:07must be identical.
0:02:07 > 0:02:10You have three hours to do this, guys.
0:02:10 > 0:02:12The best of luck.
0:02:12 > 0:02:14Your time starts...
0:02:14 > 0:02:15now.
0:02:17 > 0:02:20'Not only are the teams up against the clock...'
0:02:20 > 0:02:22- Keep calm.- Good?
0:02:22 > 0:02:25'..but their professional reputations
0:02:25 > 0:02:28'are under the scrutiny of our three exacting judges -
0:02:28 > 0:02:32'Benoit Blin, Cherish Finden, and Claire Clark,
0:02:32 > 0:02:36'who have asked for 36 handcrafted delicacies,
0:02:36 > 0:02:38'36 petit gateaux
0:02:38 > 0:02:40'and 36 layered slices.
0:02:43 > 0:02:46'And, for this heat, the layered slice is all about chocolate.'
0:02:47 > 0:02:49Le Petit Antoine,
0:02:49 > 0:02:51it's a slice for the chocoholic.
0:02:51 > 0:02:54You've got a crunchy chocolate base,
0:02:54 > 0:02:56a rectangular chocolate plaque
0:02:56 > 0:02:59and, piped in between, some chocolate cream.
0:02:59 > 0:03:03The challenges they will face with the slice is making sure
0:03:03 > 0:03:06they get their croquantine base nice and crunchy.
0:03:06 > 0:03:09They've got their cream set perfectly, in order to pipe it.
0:03:09 > 0:03:13Not too set or too soft for it to stand up.
0:03:13 > 0:03:15The chocolate rectangle at the top needs to be beautiful
0:03:15 > 0:03:17and shiny and crispy.
0:03:17 > 0:03:19This is going to go everywhere.
0:03:19 > 0:03:20- SHE LAUGHS NERVOUSLY - I can tell.
0:03:20 > 0:03:22We're feeling a little bit of pressure today,
0:03:22 > 0:03:24just to do good stuff
0:03:24 > 0:03:27and represent what we do on a daily basis very well.
0:03:30 > 0:03:31'With five-star credentials,
0:03:31 > 0:03:35Neil is the head pastry chef at the world-renowned hotel
0:03:35 > 0:03:37'Gleneagles in the Highlands of Scotland.
0:03:39 > 0:03:43'He's baked for some of the most famous folk on the planet.'
0:03:43 > 0:03:46A real highlight was to cater for eight world leaders,
0:03:46 > 0:03:49where we have the likes of George Bush and Tony Blair here.
0:03:49 > 0:03:53To be able to cook for these people was phenomenal.
0:03:53 > 0:03:56Scotland's finest - Neil, Melissa and Tomas,
0:03:56 > 0:04:00have honed their skills working at the hotel together for years.
0:04:03 > 0:04:06I think, as a team, undoubtedly, we're human
0:04:06 > 0:04:09and we are always going to have things that niggle each other.
0:04:09 > 0:04:12- Especially when we spend so much time together, like.- Absolutely.
0:04:12 > 0:04:14It's like a family Christmas dinner, you know?
0:04:14 > 0:04:15LAUGHTER
0:04:15 > 0:04:17There's always arguments at the end of it,
0:04:17 > 0:04:19- but the next day everybody is fine. - I think what niggles Tomas is
0:04:19 > 0:04:20people who aren't precise.
0:04:20 > 0:04:24You know, Tomas likes everything to be precise. He works with a ruler.
0:04:24 > 0:04:26He works with measurements, you know?
0:04:26 > 0:04:29And anybody who doesn't do that will always upset Tomas.
0:04:29 > 0:04:31LAUGHTER
0:04:33 > 0:04:34- How are we doing, Neil? - We're getting on.
0:04:34 > 0:04:36We're getting on with it.
0:04:36 > 0:04:39Now, those accents, you are representing Team Scotland.
0:04:39 > 0:04:41I'm representing Team Scotland, yes.
0:04:41 > 0:04:44Melissa is Scottish and Tomas is almost Scottish now.
0:04:44 > 0:04:46- Almost Scottish?- He's Czech.
0:04:46 > 0:04:48- You're Czech? - Yeah, from Moravia.- OK.
0:04:48 > 0:04:50- Melissa, how are you getting on, mate?- I'm all right. I'm good.
0:04:50 > 0:04:53- I know, you're a little nervous, aren't you?- A little bit, yeah.
0:04:53 > 0:04:56Don't be nervous. It's all right, mate. It's all right.
0:04:56 > 0:04:58I hope so.
0:04:58 > 0:05:01Neil and his team are relying on speciality flavour profiles,
0:05:01 > 0:05:05with their tonka bean cream, dulce blonde chocolate mousse
0:05:05 > 0:05:08and the crunch coming from the hazelnut croquant base.
0:05:10 > 0:05:12Well, that's definitely crispy.
0:05:13 > 0:05:14Mm!
0:05:14 > 0:05:16It's broken, it's overcooked.
0:05:19 > 0:05:21It's OK.
0:05:21 > 0:05:25Panic over. I'll make another one. I'll make another one.
0:05:25 > 0:05:27Did I ever tell you I love my job?
0:05:27 > 0:05:28NEIL LAUGHS
0:05:28 > 0:05:30Did I ever tell you might not have one?
0:05:30 > 0:05:31LAUGHTER
0:05:33 > 0:05:34Valeria, do you need a hand?
0:05:34 > 0:05:37It's OK. It's OK. I'll call you if I need it.
0:05:37 > 0:05:40I always believe in teamwork. Teamwork is the key,
0:05:40 > 0:05:44because you always need your team-mates to help you do everything.
0:05:44 > 0:05:47Christophe has deployed his head pastry chef, Josua,
0:05:47 > 0:05:49to handle all the delicate chocolate work.
0:05:49 > 0:05:51I love making chocolate.
0:05:51 > 0:05:54It's one of my specialities to be very exact
0:05:54 > 0:05:56and to do the fine work and to do...
0:05:58 > 0:06:00..you know, the millimetre jobs.
0:06:00 > 0:06:03If it's not quite exact, I can't live with it,
0:06:03 > 0:06:06so I have to do it again. You know?
0:06:06 > 0:06:08- Can I take this?- Yes, go for it.
0:06:10 > 0:06:14Christophe's teamwork ethos extends well beyond the competition.
0:06:14 > 0:06:16In his London-based artisan bakery,
0:06:16 > 0:06:18he unites a world of talented patissieres.
0:06:19 > 0:06:23I've got people from Portugal, Senegal, Quebec.
0:06:23 > 0:06:26I want to show what people who come from different countries
0:06:26 > 0:06:28can do together.
0:06:28 > 0:06:31French man Christophe has enlisted German Josua
0:06:31 > 0:06:37and Italian Valeria to form a European union of pastry.
0:06:37 > 0:06:39- We could be in Brussels now, you know?- Yes.
0:06:39 > 0:06:43and debating the new tax on emissions, but...
0:06:43 > 0:06:45- We're just going to make pastries instead.- Yes.
0:06:45 > 0:06:47We're making pastries instead.
0:06:47 > 0:06:50Christophe's team are presenting a classic Petit Antoine,
0:06:50 > 0:06:52using chocolate in every element.
0:06:52 > 0:06:54Milk chocolate in the Chantilly cream piping,
0:06:54 > 0:06:57and dark chocolate in the croquantine base,
0:06:57 > 0:06:59dacquoise layer and mousse.
0:07:01 > 0:07:04But there's a technical problem with the mousse.
0:07:06 > 0:07:08See, you don't want any lumps, yeah?
0:07:08 > 0:07:11- CHERISH:- What temperature do you put your chocolate to,
0:07:11 > 0:07:13before you fold in the cream?
0:07:13 > 0:07:14The chocolate was not...
0:07:14 > 0:07:16- Yeah, too hot.- Yeah.
0:07:16 > 0:07:19Erm, and I'm trying to...
0:07:19 > 0:07:21- Save it?- ..save it, indeed. - OK. All right.
0:07:22 > 0:07:24Now I need the cream.
0:07:24 > 0:07:27The chocolate didn't mix through evenly and is forming lumps.
0:07:27 > 0:07:30They are adding extra cream in a rescue effort.
0:07:32 > 0:07:35- Is that enough?- Yeah, I know.
0:07:35 > 0:07:37I think it could, it is good. Just...
0:07:37 > 0:07:38just saved it.
0:07:40 > 0:07:41We had a bit of a...
0:07:43 > 0:07:44..little panic.
0:07:44 > 0:07:47But it's all under control.
0:07:47 > 0:07:49I love challenges. I always find the best of me.
0:07:54 > 0:07:56Julien, talk to me. What is happening over here?
0:07:56 > 0:07:58I am cooking a creme anglaise
0:07:58 > 0:08:01for the raspberry and manjari ganache for the Petit Antoine.
0:08:01 > 0:08:03You're making raspberry and what?
0:08:03 > 0:08:04Raspberry and Manjari.
0:08:04 > 0:08:07- It's a type of chocolate, 64%. A bit red and fruity.- Yep.
0:08:07 > 0:08:09- With raspberry.- OK, chocolate and raspberry.- Yep.
0:08:09 > 0:08:11We will be going too far till we please the judges
0:08:11 > 0:08:13- with a classic Petit Antoine. - Yeah.
0:08:15 > 0:08:18To complement the flavours of his raspberry and chocolate slice,
0:08:18 > 0:08:22Julien is making an unusual raspberry yolk to garnish the top.
0:08:24 > 0:08:28It's finishing touches like this that pastry chefs are all about.
0:08:28 > 0:08:31Usually, in the industry, you say a good pastry chef
0:08:31 > 0:08:33can easily be a chef, but a chef...
0:08:33 > 0:08:36cannot easily be a pastry chef.
0:08:36 > 0:08:38It doesn't work the other way around.
0:08:40 > 0:08:42Julien is the second French patisserie owner
0:08:42 > 0:08:45captaining a team in today's heat.
0:08:45 > 0:08:47His high-end shop is in Brighton
0:08:47 > 0:08:50and he's chosen 21-year-old George
0:08:50 > 0:08:53and 25-year-old Sian for his team.
0:08:53 > 0:08:55What we do in my kitchen...
0:08:55 > 0:08:58there's not five ways to do certain things.
0:08:58 > 0:09:01There's only one. Like, my way or, you know...
0:09:01 > 0:09:03- the way... - LAUGHTER
0:09:03 > 0:09:05..the way of the recipe, basically.
0:09:05 > 0:09:08- It just needs to be, like, five millimetres from the edges.- Yep.
0:09:08 > 0:09:11Yeah? So it doesn't come out.
0:09:13 > 0:09:14LAUGHTER
0:09:14 > 0:09:17- Yeah.- Hope so.
0:09:17 > 0:09:19No, food is life. Food is...
0:09:19 > 0:09:21- ..happiness.- Yeah.- Yeah.
0:09:22 > 0:09:24'Our speciality are'
0:09:24 > 0:09:25French macaroon.
0:09:25 > 0:09:28We take classic flavours, classic combinations
0:09:28 > 0:09:31and we give them a little bit of a twist.
0:09:31 > 0:09:34So these macaroon masters should be right at home
0:09:34 > 0:09:36with the second set of miniatures -
0:09:36 > 0:09:3836 Macaroon Religious.
0:09:38 > 0:09:43Constructed and decorated to look like nuns or priests.
0:09:43 > 0:09:46Macaroons Religious, you've got to do two sizes of macaroons
0:09:46 > 0:09:49and then you've got to stack them on top of each other
0:09:49 > 0:09:53and pipe in-between, so it's like a double whammy.
0:09:53 > 0:09:56The teams will need to make enough macaroon batter to pipe out
0:09:56 > 0:10:00144 shells in total, and that's a lot of batter.
0:10:00 > 0:10:03I'm looking for confident piping and exact sizing.
0:10:03 > 0:10:07You know, everything has got to be precise, precise, precise.
0:10:09 > 0:10:13We do about 5,000 a week at work.
0:10:13 > 0:10:16We should be all right with the macaroons.
0:10:16 > 0:10:17What flavour is that, blackcurrant?
0:10:17 > 0:10:21- Er, no. We only choose purple.- Yep.
0:10:21 > 0:10:24Cos some of the priests, you know, wear purple or red.
0:10:24 > 0:10:27So you stick to the religious aspect of the Religious?
0:10:27 > 0:10:29- Yeah.- Whoa. OK.
0:10:30 > 0:10:33Julien will use lemon Chantilly cream
0:10:33 > 0:10:35to decorate his purple macaroons,
0:10:35 > 0:10:38which will be filled with a chocolate and hazelnut mousse.
0:10:38 > 0:10:40Are you not worried that purple...
0:10:42 > 0:10:44..and hazelnut and lemon,
0:10:44 > 0:10:46the colour is not actually going to affect inside, is it?
0:10:46 > 0:10:48It's more like a play on words, in a way, yeah?
0:10:48 > 0:10:51Er, yeah. It's just to have, you know,
0:10:51 > 0:10:54a more modern version of the religious look.
0:10:56 > 0:10:59Yeah, but purple and hazelnut...
0:10:59 > 0:11:01- There is no connotation there.- No.
0:11:03 > 0:11:06Josua, look at that colour. Beautiful.
0:11:06 > 0:11:08- Yeah.- Beautiful.
0:11:08 > 0:11:11Well, it looks like I've chosen the right shirt for the day,
0:11:11 > 0:11:14because the Religious is purple.
0:11:14 > 0:11:17And it's a re-occurring theme with another team as well.
0:11:17 > 0:11:19- Morning, Chef.- Good morning.
0:11:19 > 0:11:21So I'm quite intrigued. What is that?
0:11:21 > 0:11:23It's my macaroon mix.
0:11:23 > 0:11:26I want it purple, very dark purple.
0:11:26 > 0:11:30- Nice. I'm intrigued to see what you come up with today.- Thank you.
0:11:30 > 0:11:32Christophe's Macaroon Religious
0:11:32 > 0:11:35will be filled with blackcurrant and vanilla mousseline cream
0:11:35 > 0:11:38and a blackcurrant jelly insert.
0:11:38 > 0:11:40The issue with macaroons is the mix.
0:11:40 > 0:11:41If you get it too soft,
0:11:41 > 0:11:46or too hard, it will not be the right consistency.
0:11:46 > 0:11:47And the baking.
0:11:47 > 0:11:51It's, er, always daunting.
0:11:51 > 0:11:55Over in the Scottish kitchen, Neil and Tomas are keeping it natural.
0:11:55 > 0:11:58There's no food colouring in their macaroons.
0:11:58 > 0:12:00I think the macaroons are the hardest one to do,
0:12:00 > 0:12:02because macaroons are completely hand-piped.
0:12:02 > 0:12:06I will struggle, you know? To have the same sizes.
0:12:06 > 0:12:08So it will be a big challenge for me.
0:12:08 > 0:12:11Tomas will be calling upon his precision skills
0:12:11 > 0:12:13to pipe the two sets of macaroons,
0:12:13 > 0:12:15the larger of which he will fill
0:12:15 > 0:12:18with an apple jelly and caramel chocolate.
0:12:18 > 0:12:21We need to get them in quite soon, Tomo.
0:12:21 > 0:12:23- I will pipe it now.- We really need to ramp it up a wee bit now.
0:12:34 > 0:12:37I think they're going to be nice. It's a good mix, so...
0:12:37 > 0:12:40Whoa, nice, Christophe.
0:12:40 > 0:12:41Thank you, Josua.
0:12:56 > 0:12:59So we need to start seeing some macaroons in quite soon.
0:13:09 > 0:13:12Pastry chefs, we are halfway through.
0:13:12 > 0:13:15You have one-and-a-half hours remaining.
0:13:19 > 0:13:22'With Tomas's macaroons finally hitting the oven,
0:13:22 > 0:13:26'there's one last miniature for the teams to tackle...
0:13:26 > 0:13:29'the Petit Gateau Pyramid.
0:13:29 > 0:13:31'Identical and highly finished and decorated,
0:13:31 > 0:13:34'they need to look just as good on the inside.'
0:13:34 > 0:13:36When I cut open this mini gateau,
0:13:36 > 0:13:39I want to be surprised.
0:13:39 > 0:13:43I want to see multilayers of filling, texture,
0:13:43 > 0:13:44I want different tastes.
0:13:44 > 0:13:46Surprise me, chef.
0:13:46 > 0:13:50All three teams are using moulds to try and attain the perfect pyramid.
0:13:50 > 0:13:55What I'm looking for is four very clean finished sides.
0:13:55 > 0:13:59Please make it special for me.
0:13:59 > 0:14:00Going in.
0:14:02 > 0:14:05I'm just preparing a crispy base.
0:14:05 > 0:14:07How are you? How are you, Josua? Are you OK?
0:14:07 > 0:14:10- I'm all right. I'm all right.- Everything is good?
0:14:10 > 0:14:11- A little bit under pressure.- Yes.
0:14:11 > 0:14:12I wonder why(!)
0:14:15 > 0:14:16'Over in Julien's kitchen,
0:14:16 > 0:14:20'youngsters George and Sian have been given a chance to shine
0:14:20 > 0:14:22'with the petit gateau.'
0:14:22 > 0:14:25'Me and Sian had probably the most influence on that pyramid.'
0:14:25 > 0:14:27Julien had his ideas and things
0:14:27 > 0:14:30and me and Sian kind of put our twist on it.
0:14:30 > 0:14:32Does that need a little bit longer on that side?
0:14:32 > 0:14:34Yeah, turn...turn this.
0:14:37 > 0:14:40- Ooh! - SHE SIGHS
0:14:40 > 0:14:41- SHE SIGHS HEAVILY - Oh, my God!
0:14:43 > 0:14:45Nothing, nothing happened.
0:14:48 > 0:14:49BENOIT EXHALES
0:14:49 > 0:14:51One of the main flavours of George and Sian's pyramid
0:14:51 > 0:14:53will be balsamic vinegar.
0:14:53 > 0:14:55OK.
0:14:55 > 0:14:58I really like sharp things in food,
0:14:58 > 0:15:01so I like my vinegars and everything to cut through.
0:15:09 > 0:15:11George's balsamic jelly should complement
0:15:11 > 0:15:14the strawberry compote inside the pyramid,
0:15:14 > 0:15:16as well as the array of extra flavours,
0:15:16 > 0:15:19the team are packing into this mini gateau.
0:15:19 > 0:15:20There is a lot going on -
0:15:20 > 0:15:23kirsch, tonka beans, vanilla,
0:15:23 > 0:15:25strawberry, balsamic vinegar.
0:15:25 > 0:15:26- Yes.- Do I miss any?
0:15:26 > 0:15:28- Lemon.- And lemon?
0:15:28 > 0:15:31- SHE LAUGHS - Six. Six different flavours.- Yes.
0:15:31 > 0:15:33Let's hope they complement each other,
0:15:33 > 0:15:35because they could go in all directions.
0:15:35 > 0:15:37'They look like a very well-drilled team.
0:15:37 > 0:15:39'They are using a huge selection of flavours'
0:15:39 > 0:15:41to try to achieve maximum impact.
0:15:41 > 0:15:44All of these could be extremely interesting,
0:15:44 > 0:15:46but it could also lead to disaster.
0:15:47 > 0:15:52Neil's team are sticking to just one key flavour for their pyramids.
0:15:52 > 0:15:55I'm basically going to flavour the sponge with strawberry.
0:15:55 > 0:15:57Using a frozen strawberry puree.
0:15:57 > 0:16:00It's 90% puree, 10% sugar.
0:16:00 > 0:16:03We find it gives all of our recipes very consistent results,
0:16:03 > 0:16:05so that works very well for us.
0:16:05 > 0:16:08With frozen puree in the sponge and mousse layers,
0:16:08 > 0:16:10and dried strawberries in the base,
0:16:10 > 0:16:14Neil is playing it safe in a bid for flavour consistency.
0:16:14 > 0:16:18I'm so passionate about produce and where they come from.
0:16:18 > 0:16:21I don't understand why he's not using fresh strawberries.
0:16:23 > 0:16:25In Christophe's European kitchen,
0:16:25 > 0:16:27fresh ingredients are on the menu.
0:16:29 > 0:16:33- CHERISH:- I love it when you start making your own plum puree
0:16:33 > 0:16:35and I can actually...
0:16:35 > 0:16:37I can actually taste it in my mind now.
0:16:37 > 0:16:40- Mm!- Nice?- Yeah.- Very good.
0:16:40 > 0:16:44Christophe's final miniature will feature alternating layers
0:16:44 > 0:16:46of their plum puree
0:16:46 > 0:16:48and a vanilla Bavarois cream.
0:16:48 > 0:16:51The difficulty is the chilling, the blast chilling.
0:16:51 > 0:16:53To have the layers all set
0:16:53 > 0:16:55and frozen when needed.
0:16:57 > 0:17:01The more time they have to set, the easier they will be to demould.
0:17:17 > 0:17:19Erm, just vanilla.
0:17:23 > 0:17:24And gelatine, yeah.
0:17:31 > 0:17:32BLEEP.
0:17:39 > 0:17:42- Are they a bit bigger than normal? - Shouldn't be.
0:17:42 > 0:17:45Finally, half an hour behind the other teams,
0:17:45 > 0:17:47their pyramids are ready for the freezer.
0:17:50 > 0:17:51TIMER BEEPS
0:17:55 > 0:17:56Julien knows better than most
0:17:56 > 0:17:59what a well-baked macaroon should look like.
0:17:59 > 0:18:01Nice, round shape.
0:18:01 > 0:18:03Something smooth on top
0:18:03 > 0:18:07and then a small foot of the meringue underneath.
0:18:07 > 0:18:09They are good, they are nice, yeah.
0:18:13 > 0:18:15Neil, what do you think?
0:18:15 > 0:18:18I think they look beautiful.
0:18:20 > 0:18:23This is the colour I was looking for. And the shape.
0:18:23 > 0:18:25Yeah, very nice. A nice little foot.
0:18:25 > 0:18:28- You think you are a pastry chef, are you?- Maybe. Maybe.
0:18:31 > 0:18:32Half an hour remaining, guys.
0:18:32 > 0:18:34You have 30 minutes.
0:18:36 > 0:18:38Let's see, let's see, let's see.
0:18:39 > 0:18:41Sorry.
0:18:41 > 0:18:43Pipe thin like this.
0:18:43 > 0:18:44We're running out of time.
0:18:44 > 0:18:46No, just pipe thin like this.
0:18:47 > 0:18:49Yeah? Just pipe thinner.
0:18:52 > 0:18:54Let's go.
0:18:54 > 0:18:57- You just need to speed up. - I know that, Josua.
0:18:57 > 0:18:58Right, guys, we are assembling and stuff.
0:18:58 > 0:18:59Cutting now.
0:19:01 > 0:19:03Oh, I'm getting scared now.
0:19:05 > 0:19:07Let's get the machine ready to airbrush.
0:19:21 > 0:19:23You got time to glaze them?
0:19:23 > 0:19:26- We need to glaze them, they look like- BLEEP.
0:19:26 > 0:19:29Yeah. OK. Rock and roll.
0:19:29 > 0:19:31This is going to be bad, to be honest.
0:19:31 > 0:19:32GEORGE SIGHS
0:19:43 > 0:19:45'For the second time in the miniatures round,
0:19:45 > 0:19:48'Christophe's team have an emergency.
0:19:48 > 0:19:50'Last time, it was their chocolate mousse.
0:19:50 > 0:19:52'Now, it's the milk chocolate Chantilly cream.'
0:20:01 > 0:20:04- Antoine won't be ready.- Why?
0:20:04 > 0:20:05Cos we don't have cream.
0:20:11 > 0:20:13It looks like European relations are beginning
0:20:13 > 0:20:15to break down in that kitchen.
0:20:17 > 0:20:20It just over-whipped and it just...
0:20:20 > 0:20:22In fact, I don't like to serve something that is not as good,
0:20:22 > 0:20:24so I'm just going to try and change it.
0:20:24 > 0:20:28Five minutes remaining. You have five minutes.
0:20:28 > 0:20:32'Each team has to plate up 36 Petit Antoine...'
0:20:32 > 0:20:35It would help if I didn't have a shaky hand, though.
0:20:35 > 0:20:37- I'm so sorry.- Oh, it's all right.
0:20:39 > 0:20:40'..36 pyramids...'
0:20:43 > 0:20:44BLEEP!
0:20:44 > 0:20:45- SHE LAUGHS - Sorry.
0:20:50 > 0:20:53'..and 36 Macaroon Religious.'
0:21:00 > 0:21:02All professionally finished and identical.
0:21:08 > 0:21:09Wow.
0:21:11 > 0:21:14Pastry chefs, get everything up to the tables, please.
0:21:16 > 0:21:17SHE LAUGHS
0:21:20 > 0:21:21Five, four,
0:21:21 > 0:21:24three, two
0:21:24 > 0:21:25one.
0:21:25 > 0:21:26That is it, guys.
0:21:28 > 0:21:30That is the end of the miniatures test.
0:21:33 > 0:21:34Yep.
0:21:41 > 0:21:45324 miniatures made in just three hours.
0:21:48 > 0:21:50The teams will now have their work judged
0:21:50 > 0:21:53by three of the world's finest pastry chefs.
0:21:57 > 0:22:01Julien's classic Petit Antoine has a crunchy base,
0:22:01 > 0:22:05with raspberry and chocolate ganache, dark, tempered chocolate
0:22:05 > 0:22:08and a Chantilly cream, topped by a raspberry yolk.
0:22:10 > 0:22:12So, looking at the Petit Antoine,
0:22:12 > 0:22:14- the piping is fairly plain.- Mm-hm.
0:22:14 > 0:22:17With the Petit Antoine, normally, it's little dots.
0:22:17 > 0:22:20Yeah, it should have been dots, but we were going to be out of time.
0:22:20 > 0:22:21So...
0:22:21 > 0:22:22Ooh-la!
0:22:22 > 0:22:26Yes! So we've got a liquid kind of texture here.
0:22:26 > 0:22:29And you are supposed to eat the lot together, or...?
0:22:29 > 0:22:30Yeah, yeah.
0:22:33 > 0:22:36It does sing...to me.
0:22:36 > 0:22:38It's lovely.
0:22:38 > 0:22:41I think the chocolate that you've selected you've thought about
0:22:41 > 0:22:44and the flavour profiles work really well with the raspberry.
0:22:44 > 0:22:45That's a good start.
0:22:46 > 0:22:50Julien's Macaroon Religious are coloured purple to represent
0:22:50 > 0:22:52the ceremonial robes of a priest.
0:22:52 > 0:22:55They contain a hazelnut liqueur and chocolate mousse,
0:22:55 > 0:22:57crushed caramelised hazelnuts
0:22:57 > 0:23:00and are finished off with a lemon Chantilly cream.
0:23:00 > 0:23:02They look enormous!
0:23:02 > 0:23:04Did you want them to be that size?
0:23:04 > 0:23:06We should have done them a little bit smaller.
0:23:06 > 0:23:09- Your piping, as well, could have been neater.- Mm-hm.
0:23:09 > 0:23:12Wow, it's so big, I'm not sure how I'm going to attack this.
0:23:14 > 0:23:16Whoa.
0:23:22 > 0:23:25I'm really confused.
0:23:25 > 0:23:27I see a purple macaroon...
0:23:27 > 0:23:29but I can taste lemon...
0:23:29 > 0:23:31and something nutty.
0:23:31 > 0:23:34Neither of those flavours relate to the colour.
0:23:34 > 0:23:36No.
0:23:36 > 0:23:37BENOIT SIGHS
0:23:37 > 0:23:38I know what you tried to do.
0:23:38 > 0:23:41You brought the story to us and that's a great idea,
0:23:41 > 0:23:44but food colouring, you know, if you don't have to put in...
0:23:44 > 0:23:46it's not a bad thing.
0:23:46 > 0:23:48- CHERISH:- I like the crunch, the hazelnut in between.
0:23:48 > 0:23:50I think that gives...
0:23:50 > 0:23:52another dimension to the macaroon,
0:23:52 > 0:23:53so well done.
0:23:56 > 0:23:59Julien's pyramid has a tonka bean shortbread base,
0:23:59 > 0:24:01topped by a lemon Madeleine sponge,
0:24:01 > 0:24:04vanilla and kirsch diplomat cream,
0:24:04 > 0:24:07strawberry compote and a balsamic jelly.
0:24:07 > 0:24:09It's glazed with white chocolate.
0:24:19 > 0:24:21OK. Have you finished fiddling about with everything here?
0:24:21 > 0:24:23- LAUGHTER - Yes.- Yes?
0:24:23 > 0:24:26Shall we move on? I'm just asking. I'm just asking the questions.
0:24:26 > 0:24:29When you've finished fiddling, shall we move onto the pyramid?
0:24:29 > 0:24:30Yes, Chef.
0:24:30 > 0:24:33I'm looking for very nice, straight lines.
0:24:33 > 0:24:35And they look very clumsy.
0:24:41 > 0:24:44Beside the fact that the finishing is really on the rough side,
0:24:44 > 0:24:46the strawberry and balsamic works together.
0:24:46 > 0:24:47This is one of the classics.
0:24:47 > 0:24:50But you've got too much balsamic, it's killing me.
0:24:50 > 0:24:52You get to that beautiful diplomat cream
0:24:52 > 0:24:54with the combination of vanilla and tonka bean.
0:24:54 > 0:24:58Then, all I can taste is balsamic, balsamic, balsamic.
0:24:58 > 0:25:00I don't taste the strawberry any more.
0:25:00 > 0:25:02It's completely hidden.
0:25:02 > 0:25:05I have a little bit of concern
0:25:05 > 0:25:07with the gelatine that is floating in my mouth.
0:25:07 > 0:25:09And, when I saw you working,
0:25:09 > 0:25:13there was lumps and bumps of...gelatine.
0:25:13 > 0:25:14For that, Chef...
0:25:16 > 0:25:17..yellow card from me,
0:25:17 > 0:25:20because, in the pastry world, it's not acceptable.
0:25:20 > 0:25:23I would not serve this pastry out of my kitchen.
0:25:23 > 0:25:26No doubt with the flavour and texture, love it.
0:25:26 > 0:25:29It's the diplomat that has gelatine in there.
0:25:29 > 0:25:31- But not on mine. - CLAIRE:- Not on mine, either.
0:25:31 > 0:25:33- It was floating around.- OK.- OK.
0:25:33 > 0:25:35- Well, you... - You have eagle eyes, Cherish.
0:25:35 > 0:25:37- You see everything.- Nothing can get away from me is what I say.
0:25:37 > 0:25:40- I dissect everything. - You dissect everything.- Yes.
0:25:40 > 0:25:42But love the texture, love the taste, well done.
0:25:43 > 0:25:44Thank you.
0:25:58 > 0:25:59OK.
0:25:59 > 0:26:01- Hi, guys.- Hello.
0:26:02 > 0:26:07Christophe's traditional Petit Antoine has a classic crunchy base,
0:26:07 > 0:26:10topped by dark chocolate mousse,
0:26:10 > 0:26:12fine tempered chocolate
0:26:12 > 0:26:14and an unintentionally plain Chantilly cream.
0:26:16 > 0:26:18We only have 29.
0:26:18 > 0:26:19Erm...
0:26:19 > 0:26:22we over-whipped our Chantilly.
0:26:22 > 0:26:23OK.
0:26:23 > 0:26:26- We didn't have the time to actually plate up the right amount.- OK.
0:26:26 > 0:26:28However...
0:26:28 > 0:26:29the little piping of your cream,
0:26:29 > 0:26:32even if it wasn't the milk chocolate cream that you wanted,
0:26:32 > 0:26:36- is very beautiful. So we've got nice, even blobs.- Thank you.
0:26:36 > 0:26:38Good piping skills.
0:26:38 > 0:26:41I can see that the tempering on the chocolate is actually well done.
0:26:47 > 0:26:52You get a real cocoa powdery flavour more than chocolate flavour.
0:26:52 > 0:26:53You get the taste, cos it can be quite bitter
0:26:53 > 0:26:55- at the back of your throat.- Mm-hm.
0:26:55 > 0:26:57And it's really hitting there quite strongly.
0:26:57 > 0:27:00So I can't actually taste the flavour profiles
0:27:00 > 0:27:02of the chocolate that you did use.
0:27:03 > 0:27:06Christophe's Macaroon Religious contains blackcurrant
0:27:06 > 0:27:09and vanilla mousseline cream,
0:27:09 > 0:27:11a blackcurrant jelly insert,
0:27:11 > 0:27:14and is finished with delicate white chocolate.
0:27:18 > 0:27:19I like it.
0:27:19 > 0:27:21- Ah!- It's...- I'm pleased.
0:27:21 > 0:27:24- It's a sigh of relief there.- Wow. - LAUGHTER
0:27:24 > 0:27:27The colour combination is very sexy.
0:27:27 > 0:27:30Amazing piping skills. It's very uniform.
0:27:30 > 0:27:32I don't see this quite often, but well done.
0:27:32 > 0:27:33Thank you.
0:27:37 > 0:27:40I love it, love it, love it. I think this looks like the habit.
0:27:40 > 0:27:42- It is.- You know? - That's the idea?- Is that the idea?
0:27:42 > 0:27:45- Oh, of course.- Well, well done, because that was well depicted.
0:27:45 > 0:27:48I like the crispy exterior
0:27:48 > 0:27:50and it's moist in the internal layer.
0:27:50 > 0:27:51And, as for the jelly,
0:27:51 > 0:27:55I like it a little bit more acid.
0:27:55 > 0:27:58Tangy, so I suggest you put a bit of lemon,
0:27:58 > 0:28:00a bit of citrus acid,
0:28:00 > 0:28:03to balance up the sweetness and the sourness.
0:28:03 > 0:28:06One thing you shouldn't do is listen to what she said -
0:28:06 > 0:28:09- put more lemon or citric acid. - LAUGHTER
0:28:09 > 0:28:12It's blackcurrant, it's killing me! It's very acid.
0:28:12 > 0:28:14You know? It's killing me in a good way.
0:28:14 > 0:28:15- It tastes like currant.- It's lovely.
0:28:15 > 0:28:18- CHERISH:- But I'm entitled to have my own opinion!
0:28:18 > 0:28:20You are entitled, but I am talking to Christophe.
0:28:20 > 0:28:21LAUGHTER
0:28:21 > 0:28:23You've got the punch of flavour there. I am happy.
0:28:23 > 0:28:24Thank you.
0:28:26 > 0:28:29Christophe's pyramid has a lemon Madeleine sponge
0:28:29 > 0:28:32layered with fresh plum compote
0:28:32 > 0:28:33and vanilla bavarois cream.
0:28:33 > 0:28:36It's finished with white chocolate.
0:28:36 > 0:28:38I find it a little bit plain.
0:28:38 > 0:28:41I see that the bases are actually a little bit on the rough side.
0:28:41 > 0:28:44I would have loved, as you were using a mould,
0:28:44 > 0:28:46to get something extremely sharp.
0:28:47 > 0:28:48OK.
0:28:50 > 0:28:51I like your bavarois.
0:28:51 > 0:28:55So clean on my palate, it just wipes off.
0:28:55 > 0:28:58There is no fat that sits on my palate. Love it.
0:28:58 > 0:29:00But I would like to taste plum.
0:29:00 > 0:29:02Chef, I saw you cooking it. I was so excited!
0:29:02 > 0:29:06I said, "Yes! Somebody is making some fresh puree".
0:29:06 > 0:29:09But the taste is not up to my standard. Sorry, Chef.
0:29:17 > 0:29:18OK?
0:29:18 > 0:29:21The last half an hour I found extremely stressful.
0:29:21 > 0:29:23- OK?- Yeah, yeah, of course.
0:29:23 > 0:29:25Listen, the next challenge, we do better.
0:29:25 > 0:29:26- Yes, yes, yes.- Yeah?
0:29:29 > 0:29:31- Hi, guys.- Hi.- Hello.- Hi.
0:29:33 > 0:29:37Neil's team present a Petit Antoine with a classic crunchy base,
0:29:37 > 0:29:40a white chocolate caramel mousse,
0:29:40 > 0:29:42dark tempered chocolate and a tonka cream.
0:29:46 > 0:29:48When I look at the chocolate decoration,
0:29:48 > 0:29:52there is some with a circle, but some without.
0:29:52 > 0:29:55Unfortunately, we broke the ones with the circle.
0:29:55 > 0:29:56They were a lot more fragile,
0:29:56 > 0:29:58so, rather than put nothing on it at all,
0:29:58 > 0:30:00- we used the bottom base.- Yeah.
0:30:04 > 0:30:06What do you want me to taste, Chef, when you create this?
0:30:06 > 0:30:08Caramel, tonka and nuts.
0:30:08 > 0:30:13I can taste the tonka but I could not taste the rest of the slice.
0:30:16 > 0:30:19Neil's Macaroon Religious contains caramel chocolate
0:30:19 > 0:30:22and apple jelly and white-chocolate ganache...
0:30:23 > 0:30:25..the flavours of toffee apple.
0:30:25 > 0:30:28In terms of proportion, they look pretty even.
0:30:28 > 0:30:31- There is no food colouring in this one...- No.- No.
0:30:31 > 0:30:33..which I admire because, personally, there is
0:30:33 > 0:30:37nothing wrong with a macaroon which is plain in colour.
0:30:43 > 0:30:47Extremely sweet. All I can sense is sugar.
0:30:47 > 0:30:50Of course, macaroon, being already sweet, plus the toffee-apple
0:30:50 > 0:30:53flavour inside, which hasn't been fresh enough...
0:30:53 > 0:30:57I would have perhaps preferred the apple jelly to be of a raw apple.
0:30:57 > 0:31:00I see what you're trying to do but the sugar level is far too high.
0:31:00 > 0:31:02It's hiding everything.
0:31:04 > 0:31:09Neil's pyramid has a crispy rice base, strawberry sponge,
0:31:09 > 0:31:12strawberry mousse and buttercream.
0:31:12 > 0:31:14It's finished with white chocolate.
0:31:16 > 0:31:20When you present something, they need to all be facing the same way
0:31:20 > 0:31:22because I can't see the uniformity.
0:31:22 > 0:31:25The colour contrast for me is very dull.
0:31:25 > 0:31:28It doesn't say, "Come on, let's come and have a look, what is happening?"
0:31:28 > 0:31:32It's, like, from far I look at it, it's just quite dull.
0:31:39 > 0:31:41I do like your texture.
0:31:41 > 0:31:43It's perfectly executed, your pastry base,
0:31:43 > 0:31:46I just would have liked a little bit more of it.
0:31:46 > 0:31:48The overall taste is sweetness.
0:31:48 > 0:31:50Now, I know, Neil, you used puree.
0:31:50 > 0:31:52I really would have liked to have seen fresh strawberries
0:31:52 > 0:31:55- being used. - OK, guys, do some points, come on.
0:31:55 > 0:31:58- Thank you, Chef. Thank you. - Thank you.
0:32:07 > 0:32:11- The balsamic's good, I know. - The balsamic's so good.
0:32:11 > 0:32:14The final verdict in all the challenges in Creme De La Creme
0:32:14 > 0:32:17will be based on points awarded by the judges.
0:32:19 > 0:32:21OK, chefs.
0:32:21 > 0:32:24Each judge it going to score each of your batches of pastry
0:32:24 > 0:32:26a score out of ten.
0:32:26 > 0:32:29So that's a possible score of 90 that's available.
0:32:31 > 0:32:34A low score in this first challenge could make winning the heat
0:32:34 > 0:32:38and progressing to the semifinals impossible.
0:32:38 > 0:32:41Judges, can I have your scores, please?
0:32:46 > 0:32:50We're going to start the scoring with Julien's team.
0:32:50 > 0:32:52For Julien's Petit Antoine...
0:32:53 > 0:32:55..you scored 16.
0:32:56 > 0:32:58For the Macaroon Religious...
0:33:00 > 0:33:01..ten.
0:33:02 > 0:33:04For your pyramid, ten.
0:33:04 > 0:33:07That gives your team, Julien,
0:33:07 > 0:33:09a total for the miniatures test
0:33:09 > 0:33:11of 36.
0:33:11 > 0:33:15'Damning results for both Julien's macaroons and petit gateau.'
0:33:18 > 0:33:20'It's not the start they'd hoped for.'
0:33:23 > 0:33:24OK, Christophe, your team.
0:33:26 > 0:33:2817 points for the layered slice.
0:33:31 > 0:33:34For your macaroon, the very impressive 22.
0:33:34 > 0:33:35Good stuff, team.
0:33:36 > 0:33:39For the pyramid, the petit gateau,
0:33:39 > 0:33:4114.
0:33:41 > 0:33:43That gives your team
0:33:43 > 0:33:45a total of 53 points.
0:33:45 > 0:33:46Well done.
0:33:46 > 0:33:50'A high-scoring Macaroon Religious and respectable marks all-round
0:33:50 > 0:33:53'takes Christophe's team into the lead.'
0:33:56 > 0:33:59For Neil's Petit Antoine,
0:33:59 > 0:34:0013.
0:34:01 > 0:34:04For the Macaroon Religious,
0:34:04 > 0:34:0514.
0:34:09 > 0:34:13And, finally, for the pyramid, the petit gateau,
0:34:13 > 0:34:1912 points and a total of 39 points for your miniatures test.
0:34:19 > 0:34:23'Neil's team has done just enough to take second place.'
0:34:24 > 0:34:27Christophe, your team is in the lead with 53.
0:34:33 > 0:34:36Well done, all of you, this morning. You look exhausted.
0:34:36 > 0:34:38Why don't you go and get a break
0:34:38 > 0:34:41and come back this afternoon for the showpiece?
0:34:43 > 0:34:45The pressure is on.
0:34:45 > 0:34:49The pressure is on because we have a lead but only a small lead.
0:34:49 > 0:34:53- Very well done.- Thank you.- Everyone could win today. It's not finished.
0:34:53 > 0:34:55- Congratulations.- Thank you.
0:34:55 > 0:34:57I thought we would get more on our flavours.
0:34:57 > 0:35:01I think maybe we dreamed a little bit too big.
0:35:04 > 0:35:07- Were not, we're not, no, no, no. - Not at all.- We are not unhappy.
0:35:07 > 0:35:09- We're not unhappy.- Hopefully we can redeem ourselves.
0:35:15 > 0:35:19The second and final challenge is on such a grand scale that
0:35:19 > 0:35:21the night before the heat...
0:35:21 > 0:35:22Stop, cool, done.
0:35:22 > 0:35:26..teams were given a golden hour to prepare any elements
0:35:26 > 0:35:29that need to chill or set.
0:35:29 > 0:35:30Come on, Joshua, it's not hot.
0:35:30 > 0:35:33It's not hot at all, Joshua, it's just cold.
0:35:34 > 0:35:39They'll be constructing a complex and stunning showpiece dessert.
0:35:39 > 0:35:41Julien, do you want this finer for the crumble?
0:35:41 > 0:35:46And, with so many points on offer, it could turn this heat on its head.
0:35:46 > 0:35:50Well done. Do you know what? We've done no mistakes so far.
0:35:53 > 0:35:55OK, so at the halfway point,
0:35:55 > 0:35:58Christophe's in the led by 14 points but that's not too much, is it?
0:35:58 > 0:36:01There is plenty of space there for the other guys to catch up
0:36:01 > 0:36:03and they are very, very level.
0:36:03 > 0:36:06We've seen people come back before now.
0:36:06 > 0:36:0714 marks is not huge, it's easily done.
0:36:07 > 0:36:10The others, they've got to come with everything they've got
0:36:10 > 0:36:14and throw everything at the battle. So it's all about performance.
0:36:14 > 0:36:17What are we looking for this afternoon? Safety out of the window.
0:36:17 > 0:36:20None of that any more. We're looking for risks, yeah?
0:36:20 > 0:36:23Yes, definitely. I'm looking for something that will amaze me.
0:36:23 > 0:36:24Where I say, "Wow,"
0:36:24 > 0:36:28when I look at it. The structure is right, the colour is right,
0:36:28 > 0:36:30the flow is right.
0:36:30 > 0:36:34Yeah, definitely looking for something to wow me for today.
0:36:34 > 0:36:36- Keep calm.- Keep calm and carry on. - You know what to do.
0:36:36 > 0:36:39- Keep calm and carry on. - Let's just do one thing at a time.
0:36:39 > 0:36:43Welcome back, chefs. It's now time for the showpiece -
0:36:43 > 0:36:47a visually stunning dessert that takes its inspiration
0:36:47 > 0:36:49from a popular British pud.
0:36:49 > 0:36:53Lemon meringue pie. Three different components -
0:36:53 > 0:37:00pastry, lemon, and meringue. You must use these elements.
0:37:00 > 0:37:04However, the design is entirely up to you.
0:37:04 > 0:37:09The showpiece, in its structure, design, a feast for the eyes
0:37:09 > 0:37:10and stomach as well.
0:37:10 > 0:37:14It must feed 36 guests and, of course,
0:37:14 > 0:37:16we'll be looking at the way you plate it up.
0:37:16 > 0:37:19This is all about reinvention.
0:37:19 > 0:37:23Taking something ordinary and making it extraordinary.
0:37:23 > 0:37:25150 points available,
0:37:25 > 0:37:29so there is plenty of room to make up lost ground, guys.
0:37:29 > 0:37:33You now have three hours to complete your showpiece.
0:37:33 > 0:37:36Chefs, your time starts now.
0:37:40 > 0:37:41This isn't on.
0:37:41 > 0:37:43At 170.
0:37:48 > 0:37:52A showpiece is an eye-catching spectacle,
0:37:52 > 0:37:54the main focus of a fine dining room.
0:37:54 > 0:37:56Do you want it thinner than that or is that OK?
0:37:56 > 0:37:58Yeah, thinner.
0:37:58 > 0:38:01- Way thinner than that? - Yeah, a half of that.
0:38:01 > 0:38:05The teams must balance high concept and design without losing sight
0:38:05 > 0:38:08of the traditional pudding's characteristics.
0:38:08 > 0:38:10Just a little bit.
0:38:10 > 0:38:14It needs to taste lemon. They can bring other flavour to it
0:38:14 > 0:38:17but the core flavour of this challenge will have to be a lemon.
0:38:17 > 0:38:20I need to have a picture of a lemon meringue when I finish with it.
0:38:22 > 0:38:25We were delighted to find out how many points the showpiece was
0:38:25 > 0:38:28worth because hopefully we're going to get some.
0:38:28 > 0:38:30Second place is fine but if we could just try
0:38:30 > 0:38:33and bridge that gap a wee bit, that would be even better.
0:38:33 > 0:38:38Neil and his team are creating a tower of abstract sugar work.
0:38:38 > 0:38:41Beneath this will sit four large lemon-meringue entremets.
0:38:41 > 0:38:46Lemon-curd tubes will sit on top of a yuzu mallow and biscuit base,
0:38:46 > 0:38:51with the addition of a whole host of flavoured curds and gels.
0:38:51 > 0:38:53We've got orange gel, orange and Grand Marnier.
0:38:53 > 0:38:56And we have cassis and we've got avocado.
0:38:56 > 0:38:58For the pastry element,
0:38:58 > 0:39:02the team have chosen a sweet Breton biscuit base.
0:39:02 > 0:39:04I don't know if the judges will like it.
0:39:05 > 0:39:10That's for someone who's got a sweet tooth, you know?
0:39:10 > 0:39:13It's also a lot more richer in butter as well.
0:39:13 > 0:39:15It's a lot more crumbly and we had very good
0:39:15 > 0:39:19feedback from our own guests with that, so hopefully we'll do well.
0:39:22 > 0:39:25I'm quite scared now to use the sugar.
0:39:25 > 0:39:27- OK?- Hmm?- OK?- Good, yeah.
0:39:27 > 0:39:29Christophe's team are playing it safe
0:39:29 > 0:39:32and sticking to one main flavour.
0:39:32 > 0:39:36We are doing a very soft lemon mousse, and when that's set
0:39:36 > 0:39:41we will fill it up with lemon curd and Italian meringue.
0:39:41 > 0:39:44I always believe things should taste the way they should be.
0:39:44 > 0:39:48So what's very important is that it tastes like lemon-meringue pie.
0:39:48 > 0:39:52Obviously, the look, it's up to us, so we're going to change the look.
0:39:52 > 0:39:56Christophe's team will create marbled sugar platforms to
0:39:56 > 0:40:01display 36 domes, which will be packed full of lemon flavours.
0:40:01 > 0:40:03And for a little theatre,
0:40:03 > 0:40:07he has devised a novel way to use the leftover lemons.
0:40:07 > 0:40:12I'm going to fill two squeezy bottles with the raspberry coulis
0:40:12 > 0:40:15and hide them in the lemon,
0:40:15 > 0:40:20so I can squeeze some raspberry coulis from the lemon.
0:40:28 > 0:40:31Julien's team are the only ones making a traditional pastry
0:40:31 > 0:40:34pie case for their desserts.
0:40:34 > 0:40:36- How are we doing, Team Julien, we OK?- Yeah.
0:40:36 > 0:40:39- Yeah, all good.- Perfect.- Perfect.
0:40:39 > 0:40:41Sian, talk to me, what's happening over here?
0:40:41 > 0:40:43This is the tonka bean sweet paste.
0:40:43 > 0:40:48It's flavoured slightly but I think it gives it a really nice flavour
0:40:48 > 0:40:51- that complements the lemon curd we'll be putting into it later.- OK.
0:40:51 > 0:40:54And we've got an ice cream as well, is that right?
0:40:54 > 0:40:56- It's a sorbet, churning at the moment.- OK.
0:40:56 > 0:40:59It's raspberry, rose and lychee sorbet.
0:40:59 > 0:41:01Rose and lychee is a beautiful flavour combination.
0:41:01 > 0:41:04It goes really well with lemon.
0:41:04 > 0:41:07Team Julien's showpiece will feature a flock of sorbet
0:41:07 > 0:41:09and lemon meringue pie swans.
0:41:09 > 0:41:13Adding hazelnuts for extra bite, sorbet swans for their complementary
0:41:13 > 0:41:17flavour and, to top it off, and enormous blown-sugar bird.
0:41:19 > 0:41:21- Hi, Julien.- Hello.
0:41:21 > 0:41:24- I see you've got some poured sugar. - Yes.- Some pulled sugar.- Yup.
0:41:24 > 0:41:29- Can we expect anything else? - We should have a blown-up swan.
0:41:29 > 0:41:33Blown sugar for the body and a brand-new trick of mine
0:41:33 > 0:41:35- for the wings. - A brand-new trick? Oh.
0:41:35 > 0:41:37Is that a technique you've learned somewhere or...?
0:41:37 > 0:41:41- No, it's something I created last week.- OK. Interesting.
0:41:41 > 0:41:44- Well, I shall wait to see your new technique.- Exactly.
0:41:45 > 0:41:48All teams have chosen to work with molten sugar
0:41:48 > 0:41:50for their sculptural elements.
0:41:50 > 0:41:52It's very, very hot.
0:41:52 > 0:41:55I've got three sets of gloves on and it's not enough.
0:41:55 > 0:41:59They're not heatproof gloves, they're just to avoid fingerprints.
0:42:03 > 0:42:06Pulled sugar can be sculpted by hand into delicate shapes
0:42:06 > 0:42:08with a high gloss.
0:42:08 > 0:42:10The more fiddly it is, the more likely it is to break.
0:42:13 > 0:42:15- BLEEP.- There we go. I broke one already.
0:42:18 > 0:42:20Poured or cast sugar is made in a mould
0:42:20 > 0:42:23and gives the showpiece structure and strength.
0:42:23 > 0:42:26I'm putting a little bit of gold powder on this
0:42:26 > 0:42:29and I'm just giving it a little lick with the blowtorch.
0:42:29 > 0:42:31It almost explodes it out a little bit.
0:42:33 > 0:42:37Julien is using his new technique to create the wings of his swan,
0:42:37 > 0:42:41hand-painting layers of molten sugar onto a silicon mat.
0:42:41 > 0:42:44We wanted to have something elegant or really
0:42:44 > 0:42:46classic in shape for this classic dessert.
0:42:53 > 0:42:57Pastry chefs, you now have one hour, that is one hour remaining.
0:43:01 > 0:43:04Christophe's domes need adequate time to set in the freezer.
0:43:06 > 0:43:07Let's go.
0:43:10 > 0:43:13Lemon meringue pie will be ready in 20 minutes.
0:43:13 > 0:43:15If they're not ready, we're going to be in trouble.
0:43:15 > 0:43:20As does the lychee, rose and raspberry sorbet for Julien's team.
0:43:20 > 0:43:23- How is the sorbet?- It's not frozen.
0:43:23 > 0:43:26It's still really, really, really soft.
0:43:26 > 0:43:29I'm a bit worried about the sorbet because I don't know how that's going to hold up.
0:43:29 > 0:43:31And it's red, I didn't see the flavour,
0:43:31 > 0:43:34but I don't know how that's going to tie in with the lemon.
0:43:34 > 0:43:37While waiting for their domes to set,
0:43:37 > 0:43:40Christophe and his team create some pulled-sugar decorations.
0:43:42 > 0:43:47Christophe's team is not showing the sugar skill which I'm looking for.
0:43:47 > 0:43:50They are using little curls over a little brush, which is
0:43:50 > 0:43:53beautiful and elegant but very simple to achieve.
0:43:56 > 0:43:59Altogether more complex, Julien is pumping air
0:43:59 > 0:44:03into a length of heated sugar to create a delicate, hollow swan.
0:44:06 > 0:44:09We need to nail it. Pfft.
0:44:10 > 0:44:13All it needs now are its fragile wings.
0:44:14 > 0:44:16George, I need your help.
0:44:22 > 0:44:25- Slowly, slowly.- Go lower, go lower.
0:44:25 > 0:44:29- I can roll out my left hand and roll the mat off.- OK, yeah.
0:44:29 > 0:44:30Yeah?
0:44:33 > 0:44:34Slowly.
0:44:38 > 0:44:41Phew, uhh!
0:44:41 > 0:44:44Heart-in-the-mouth stuff that, weren't it?
0:44:44 > 0:44:46Don't want to do that again. I'll come out of the way.
0:44:46 > 0:44:49My heart hasn't started again.
0:44:49 > 0:44:52A bit of a nerve-racking moment that, weren't it?
0:44:52 > 0:44:54Well, you know, it's now or never.
0:44:56 > 0:44:58Melissa's blowing sugar, too.
0:44:58 > 0:45:02She's seen Julien's stunning swan and is upping her game.
0:45:02 > 0:45:06Just... 150 points to play for here, I'm trying to do as much as I can.
0:45:08 > 0:45:10When all the poured sugar is set,
0:45:10 > 0:45:13the delicate job of construction begins.
0:45:20 > 0:45:23No need. No, no, Christophe, please, don't go.
0:45:23 > 0:45:25Because you need to tell me now if it's straight, OK?
0:45:25 > 0:45:27I'm going on the other side.
0:45:27 > 0:45:28Sorry.
0:45:28 > 0:45:31Just the meringue is not going to be frozen now, I don't think.
0:45:31 > 0:45:35- Is it straight?- Yeah.- Hm?- Yeah.
0:45:36 > 0:45:40- Melissa.- Yes?- Like that?- Er...
0:45:42 > 0:45:45- ..yes.- It's not the best. - Er, should it be further over?
0:45:45 > 0:45:47I'm running the risk of breaking it.
0:45:48 > 0:45:51- I can do that. - No, you stand and hold it.
0:45:53 > 0:45:55Neil's team is doing a very good job.
0:45:55 > 0:45:57They have a poured sugar,
0:45:57 > 0:46:00they have the pulled sugar and they have casting as well.
0:46:00 > 0:46:04So a lot of technique has been put into their showpiece.
0:46:04 > 0:46:06Meringue pie, we need to glaze them now.
0:46:06 > 0:46:08We need to think about glazing the meringue pie.
0:46:08 > 0:46:10I know, but they're not ready.
0:46:10 > 0:46:14- OK, is it set?- No.- Is it set?- No. - It's not set?- No.
0:46:18 > 0:46:21Neil's team have the opposite problem.
0:46:21 > 0:46:24Tomas is struggling to get their frozen tubes of lemon curd
0:46:24 > 0:46:25out of the moulds...
0:46:26 > 0:46:30You just need to rea-eally rock on, Tommy.
0:46:30 > 0:46:31..all 36 of them.
0:46:39 > 0:46:44We have been lucky. I think they have been set.
0:46:44 > 0:46:45Just on time.
0:46:48 > 0:46:52OK, chefs, that's five minutes. You've got five minutes remaining.
0:46:56 > 0:46:58This is what I call blown sugar.
0:47:00 > 0:47:02All right, I've got a dirty finger.
0:47:04 > 0:47:05I'm not touching that.
0:47:09 > 0:47:11- Yup.- Yeah?
0:47:16 > 0:47:19Do you want to start cutting the curds up with a vengeance?
0:47:26 > 0:47:28Do you want to neck it or wing it?
0:47:29 > 0:47:31Tommy, 100mph with that.
0:47:36 > 0:47:39- Josua, mind the table, please.- Sorry.
0:47:39 > 0:47:42Just... Seriously, this stand is not very straight, OK?
0:47:46 > 0:47:48Two more.
0:47:52 > 0:47:56Easy. Who's doing this again? Give me a heart attack.
0:47:57 > 0:48:00Josua, breathe in, breathe out.
0:48:03 > 0:48:06Five, four,
0:48:06 > 0:48:09three, two, one.
0:48:09 > 0:48:10Hallelujah.
0:48:10 > 0:48:13That is it, pastry chefs, the time is up.
0:48:16 > 0:48:18- Thank you.- It's OK, Chef. Thank you.
0:48:18 > 0:48:22- I think we played it safe. - What?- I think we played it too safe.
0:48:40 > 0:48:42Oh, wow, look at their swan!
0:48:58 > 0:49:00There's obviously been an issue.
0:49:00 > 0:49:04Is sorbet a good thing to put on a display on a buffet?
0:49:04 > 0:49:07It depends how long they're going to stay there.
0:49:08 > 0:49:11If you've got the showpiece, a display showpiece...
0:49:11 > 0:49:14So you've got 36 of your guests,
0:49:14 > 0:49:17stand up with their plate, come, help themselves
0:49:17 > 0:49:19and expect nothing to have happened to the sorbet.
0:49:19 > 0:49:23There is some good elements. There is some cast sugar here.
0:49:23 > 0:49:26You know, within three hours, it's not easy to do blown sugar.
0:49:26 > 0:49:30You've got a pulled-sugar wing and the flower, even though
0:49:30 > 0:49:33the concept of building your flower
0:49:33 > 0:49:35is relatively simple, it's effective.
0:49:35 > 0:49:36Oh!
0:49:38 > 0:49:39Oh, no. Oh, my God.
0:49:41 > 0:49:45- We're not going to mark any off that.- No, no.- Thank you.
0:49:55 > 0:49:57I'm pleasantly surprised.
0:49:58 > 0:50:02Your lemon tart has got a lovely zing to it, it's really tangy,
0:50:02 > 0:50:05zingy, full of flavour.
0:50:05 > 0:50:08And your pastry is well-cooked.
0:50:08 > 0:50:11I would say thick but it is well-cooked. It's nicely baked.
0:50:11 > 0:50:16I would like to see more innovation in the plated dessert.
0:50:16 > 0:50:18It's the innovation challenge
0:50:18 > 0:50:22and your innovation is to put the sorbet next to it.
0:50:22 > 0:50:23Is it?
0:50:23 > 0:50:26Because that's a lemon meringue pie...
0:50:26 > 0:50:30- ..as it is.- This plate of dessert, I would not remember it.
0:50:36 > 0:50:38Jesus Christ.
0:51:00 > 0:51:02Oh, I like that.
0:51:02 > 0:51:05I have to say, from you just squeezing that lemon,
0:51:05 > 0:51:07it's a beautiful aroma.
0:51:07 > 0:51:09It's a nice touch before I taste it.
0:51:11 > 0:51:15When I stand at every corner of the room, I can see this showpiece.
0:51:15 > 0:51:18It catches my attention.
0:51:18 > 0:51:22The colour, dimension, you've got the flow
0:51:22 > 0:51:26and I can see every pastry being present very nicely.
0:51:26 > 0:51:31Now I look at the skill, how much skill do you have?
0:51:31 > 0:51:34All I can see is poured sugar.
0:51:34 > 0:51:36It looks a bit minimalist.
0:51:36 > 0:51:38We wanted something simple, elegant...
0:51:38 > 0:51:42- You definitely got that right. - ..with bright colours
0:51:42 > 0:51:46and we wanted to show lemon pie can look something totally different.
0:51:46 > 0:51:48We find the meringue inside the dessert, then?
0:51:48 > 0:51:50- Of course.- Certainly. - Certainly, yes.
0:51:53 > 0:51:55- So it tastes lemon. - HE WHISTLES
0:51:55 > 0:51:59All the way lemon curd. Does it make me think of lemon meringue pie?
0:52:01 > 0:52:02Yes, it does.
0:52:05 > 0:52:06Do I like it?
0:52:08 > 0:52:12It's a little bit too much acidity, not enough freshness.
0:52:13 > 0:52:16What could I say?
0:52:16 > 0:52:18Too much gelatine, for a start.
0:52:18 > 0:52:23And then I would like just a touch more coulis
0:52:23 > 0:52:25because I think it enhances the flavour.
0:52:25 > 0:52:29When you squeezed this in, it's absolutely beautiful
0:52:29 > 0:52:34and you brightened my day by just a simple touch to the dessert.
0:52:34 > 0:52:36Thank you for that.
0:52:42 > 0:52:43Hm?
0:52:48 > 0:52:49Yeah.
0:52:50 > 0:52:52Hi, guys. Hi.
0:53:02 > 0:53:06Wow, Chef, you keep my eyes very busy.
0:53:07 > 0:53:10I was looking left, right, up, down. There is
0:53:10 > 0:53:13a lot of technique on your sugar piece.
0:53:13 > 0:53:16Melissa, you did a very good job.
0:53:16 > 0:53:19So, Neil, there's also an added bit of theatre that you want to
0:53:19 > 0:53:22- put here, isn't there? - We've made an aromatic lemon tea,
0:53:22 > 0:53:25so you just get a little breath of lemon air.
0:53:26 > 0:53:27(That looks beautiful.)
0:53:28 > 0:53:30- Mmm!- It's good.
0:53:30 > 0:53:33- I can smell lemon.- Nice smell.
0:53:35 > 0:53:37Mmm, I like it.
0:53:37 > 0:53:39Definitely not minimalist.
0:53:39 > 0:53:43We've got one table minimalist, yours - almost the opposite.
0:53:43 > 0:53:49You used quite a bit of skill - casted sugar, blown sugar,
0:53:49 > 0:53:51pulled sugar here.
0:53:51 > 0:53:54Not in great quantity, but what you've tried to show
0:53:54 > 0:53:57is your abilities, perhaps, to push it a bit further.
0:54:12 > 0:54:16The lemon curd, it melts in my mouth, it's quite tangy.
0:54:16 > 0:54:19It is innovative in a way but there's too much on your plate.
0:54:19 > 0:54:22My palate is confused with what I'm eating.
0:54:22 > 0:54:26You've got avocado, blackcurrant, yuzu.
0:54:26 > 0:54:28It's too much, Chef.
0:54:28 > 0:54:30In your case, less is more.
0:54:31 > 0:54:34You're showing good skills, it's just the flavours
0:54:34 > 0:54:36are not marrying all together.
0:54:48 > 0:54:50THEY WHISPER
0:54:50 > 0:54:53Which of the teams has done enough to earn themselves
0:54:53 > 0:54:55a place in the semifinal?
0:54:57 > 0:54:59For your showpiece,
0:54:59 > 0:55:04each judge will award your team a possible score out of 50.
0:55:05 > 0:55:07When added to the score from this morning's test,
0:55:07 > 0:55:11the team with the highest points goes through to the semifinal.
0:55:13 > 0:55:15Judges, can I have your scores, please?
0:55:23 > 0:55:24OK, chefs.
0:55:25 > 0:55:31Julien, for your team and the showpiece, the judges scored...
0:55:37 > 0:55:41That's a total of 56 points for the showpiece.
0:55:41 > 0:55:44When added to this morning's score, gives you a grand total
0:55:44 > 0:55:47of 92.
0:55:47 > 0:55:51'For their ambitious showpiece, it's not the score they were hoping for.'
0:55:54 > 0:55:57Christophe, the judges scored you...
0:56:04 > 0:56:08That is a total of 77 points for your showpiece and,
0:56:08 > 0:56:12added to this morning, gives you a grand total
0:56:12 > 0:56:14of 130 points.
0:56:16 > 0:56:19'A solid score puts Christophe's team in the lead.'
0:56:21 > 0:56:24Finally, Neil, the judges scored you...
0:56:32 > 0:56:35That is a total of 80 points for your showpiece.
0:56:36 > 0:56:38And a grand total
0:56:38 > 0:56:40of 119.
0:56:41 > 0:56:44Which means that, Christophe, your team is the winner
0:56:44 > 0:56:48- and you automatically go through to the semifinals.- I can't believe it.
0:56:48 > 0:56:51- Congratulations, guys.- Thanks. - Thank you. Thank you, guys.
0:56:51 > 0:56:52Well done.
0:56:54 > 0:56:57Well done, well done. Well done, Chef.
0:56:57 > 0:57:00- Thank you.- Well done, guys. - Thank you.- Well done.
0:57:00 > 0:57:03- We did it!- Yes!- We did it, yes.
0:57:03 > 0:57:05I can't believe it.
0:57:05 > 0:57:08- Five.- Well done.- Well done.
0:57:08 > 0:57:09Teamwork. Team effort.
0:57:11 > 0:57:15You guys have won the afternoon, yeah? So well done for that, yeah?
0:57:15 > 0:57:16We're feeling upbeat
0:57:16 > 0:57:18and we're not too embarrassed to go back to Scotland.
0:57:18 > 0:57:21You did Scotland proud.
0:57:21 > 0:57:23- Very well done. Very well done. - Thank you.- Well deserved.
0:57:23 > 0:57:26It's something you dream of and it just happened,
0:57:26 > 0:57:30so we worked really hard for it and it's amazing.
0:57:30 > 0:57:33Thank you, thank you.
0:57:33 > 0:57:36Happy that it's over. Probably we'll debrief later...
0:57:36 > 0:57:37around a bottle of wine.
0:57:42 > 0:57:43'Next time...'
0:57:43 > 0:57:45Everybody likes a little bit of bling.
0:57:45 > 0:57:47The bling, we love the bling.
0:57:47 > 0:57:50- '..a cookery school...' - Go down a bit, Helen, please.
0:57:50 > 0:57:53'..are up against a five-star London hotel...'
0:57:53 > 0:57:55- You've taken holiday to compete in this competition?- Yeah.
0:57:55 > 0:57:58- '..and a team from the home of fine patisserie...'- Beautiful.
0:57:58 > 0:58:00'..France.'
0:58:00 > 0:58:04- What are you blowing now?- A bird. - What kind of bird?- Flamingo.- Nice.
0:58:04 > 0:58:07But who will take the next semifinal place?
0:58:08 > 0:58:12And could one of these three teams go on to be the Creme De La Creme?
0:58:12 > 0:58:13BENOIT COUGHS
0:58:13 > 0:58:15- You certainly... - I think that's enough.