Episode 3 Bake Off Creme de la Creme


Episode 3

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Transcript


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'Tonight on Bake Off: Creme De La Creme...'

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-Keep calm.

-Keep calm and carry on.

-We know what to do.

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'..a team of artisan bakers who combine

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'their French, Italian and German pastry skills...'

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-Whoa, nice, Christophe.

-Thank you, Josua.

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'..are up against a high-end patisserie owner from Brighton

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'and his young apprentices.'

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'And a team of pastry chefs from a five-star Scottish hotel...'

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We really need to ramp it up a wee bit now.

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'..who have created desserts for world leaders.'

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Wow.

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'With tough challenges...'

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-We just need to speed up.

-I know that, Josua.

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'..and even tougher judging.'

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The sugary oil is far too high.

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It doesn't cut for me, because, in the pastry world,

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it's not acceptable.

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'At stake, a place in the semifinal.'

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150 points to play for here. I'm trying to do as much as I can.

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Mind the table, please.

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'In this extraordinary bake-off,

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'who is the creme de la creme?'

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-Ooh!

-SHE SIGHS

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-Oh!

-SHE SIGHS HEAVILY

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'The judges are about to set

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'the first of two complex challenges.'

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-Morning, chefs.

-Morning.

-Morning, morning.

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'After which just one of these teams

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'will earn a coveted place in the semifinals.'

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We start today with the miniatures.

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This is to test your precision

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when making high-volume, small, fine patisserie.

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Three different types. 36 of each.

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And each individual pastry in every batch

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must be identical.

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You have three hours to do this, guys.

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The best of luck.

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Your time starts...

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now.

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'Not only are the teams up against the clock...'

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-Keep calm.

-Good?

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'..but their professional reputations

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'are under the scrutiny of our three exacting judges -

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'Benoit Blin, Cherish Finden, and Claire Clark,

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'who have asked for 36 handcrafted delicacies,

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'36 petit gateaux

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'and 36 layered slices.

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'And, for this heat, the layered slice is all about chocolate.'

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Le Petit Antoine,

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it's a slice for the chocoholic.

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You've got a crunchy chocolate base,

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a rectangular chocolate plaque

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and, piped in between, some chocolate cream.

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The challenges they will face with the slice is making sure

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they get their croquantine base nice and crunchy.

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They've got their cream set perfectly, in order to pipe it.

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Not too set or too soft for it to stand up.

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The chocolate rectangle at the top needs to be beautiful

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and shiny and crispy.

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This is going to go everywhere.

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-SHE LAUGHS NERVOUSLY

-I can tell.

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We're feeling a little bit of pressure today,

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just to do good stuff

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and represent what we do on a daily basis very well.

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'With five-star credentials,

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Neil is the head pastry chef at the world-renowned hotel

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'Gleneagles in the Highlands of Scotland.

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'He's baked for some of the most famous folk on the planet.'

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A real highlight was to cater for eight world leaders,

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where we have the likes of George Bush and Tony Blair here.

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To be able to cook for these people was phenomenal.

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Scotland's finest - Neil, Melissa and Tomas,

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have honed their skills working at the hotel together for years.

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I think, as a team, undoubtedly, we're human

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and we are always going to have things that niggle each other.

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-Especially when we spend so much time together, like.

-Absolutely.

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It's like a family Christmas dinner, you know?

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LAUGHTER

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There's always arguments at the end of it,

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-but the next day everybody is fine.

-I think what niggles Tomas is

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people who aren't precise.

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You know, Tomas likes everything to be precise. He works with a ruler.

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He works with measurements, you know?

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And anybody who doesn't do that will always upset Tomas.

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LAUGHTER

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-How are we doing, Neil?

-We're getting on.

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We're getting on with it.

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Now, those accents, you are representing Team Scotland.

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I'm representing Team Scotland, yes.

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Melissa is Scottish and Tomas is almost Scottish now.

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-Almost Scottish?

-He's Czech.

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-You're Czech?

-Yeah, from Moravia.

-OK.

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-Melissa, how are you getting on, mate?

-I'm all right. I'm good.

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-I know, you're a little nervous, aren't you?

-A little bit, yeah.

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Don't be nervous. It's all right, mate. It's all right.

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I hope so.

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Neil and his team are relying on speciality flavour profiles,

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with their tonka bean cream, dulce blonde chocolate mousse

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and the crunch coming from the hazelnut croquant base.

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Well, that's definitely crispy.

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Mm!

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It's broken, it's overcooked.

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It's OK.

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Panic over. I'll make another one. I'll make another one.

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Did I ever tell you I love my job?

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NEIL LAUGHS

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Did I ever tell you might not have one?

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LAUGHTER

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Valeria, do you need a hand?

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It's OK. It's OK. I'll call you if I need it.

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I always believe in teamwork. Teamwork is the key,

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because you always need your team-mates to help you do everything.

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Christophe has deployed his head pastry chef, Josua,

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to handle all the delicate chocolate work.

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I love making chocolate.

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It's one of my specialities to be very exact

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and to do the fine work and to do...

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..you know, the millimetre jobs.

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If it's not quite exact, I can't live with it,

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so I have to do it again. You know?

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-Can I take this?

-Yes, go for it.

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Christophe's teamwork ethos extends well beyond the competition.

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In his London-based artisan bakery,

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he unites a world of talented patissieres.

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I've got people from Portugal, Senegal, Quebec.

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I want to show what people who come from different countries

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can do together.

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French man Christophe has enlisted German Josua

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and Italian Valeria to form a European union of pastry.

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-We could be in Brussels now, you know?

-Yes.

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and debating the new tax on emissions, but...

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-We're just going to make pastries instead.

-Yes.

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We're making pastries instead.

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Christophe's team are presenting a classic Petit Antoine,

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using chocolate in every element.

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Milk chocolate in the Chantilly cream piping,

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and dark chocolate in the croquantine base,

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dacquoise layer and mousse.

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But there's a technical problem with the mousse.

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See, you don't want any lumps, yeah?

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-CHERISH:

-What temperature do you put your chocolate to,

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before you fold in the cream?

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The chocolate was not...

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-Yeah, too hot.

-Yeah.

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Erm, and I'm trying to...

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-Save it?

-..save it, indeed.

-OK. All right.

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Now I need the cream.

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The chocolate didn't mix through evenly and is forming lumps.

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They are adding extra cream in a rescue effort.

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-Is that enough?

-Yeah, I know.

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I think it could, it is good. Just...

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just saved it.

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We had a bit of a...

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..little panic.

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But it's all under control.

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I love challenges. I always find the best of me.

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Julien, talk to me. What is happening over here?

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I am cooking a creme anglaise

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for the raspberry and manjari ganache for the Petit Antoine.

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You're making raspberry and what?

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Raspberry and Manjari.

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-It's a type of chocolate, 64%. A bit red and fruity.

-Yep.

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-With raspberry.

-OK, chocolate and raspberry.

-Yep.

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We will be going too far till we please the judges

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-with a classic Petit Antoine.

-Yeah.

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To complement the flavours of his raspberry and chocolate slice,

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Julien is making an unusual raspberry yolk to garnish the top.

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It's finishing touches like this that pastry chefs are all about.

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Usually, in the industry, you say a good pastry chef

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can easily be a chef, but a chef...

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cannot easily be a pastry chef.

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It doesn't work the other way around.

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Julien is the second French patisserie owner

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captaining a team in today's heat.

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His high-end shop is in Brighton

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and he's chosen 21-year-old George

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and 25-year-old Sian for his team.

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What we do in my kitchen...

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there's not five ways to do certain things.

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There's only one. Like, my way or, you know...

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-the way...

-LAUGHTER

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..the way of the recipe, basically.

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-It just needs to be, like, five millimetres from the edges.

-Yep.

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Yeah? So it doesn't come out.

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LAUGHTER

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-Yeah.

-Hope so.

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No, food is life. Food is...

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-..happiness.

-Yeah.

-Yeah.

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'Our speciality are'

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French macaroon.

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We take classic flavours, classic combinations

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and we give them a little bit of a twist.

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So these macaroon masters should be right at home

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with the second set of miniatures -

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36 Macaroon Religious.

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Constructed and decorated to look like nuns or priests.

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Macaroons Religious, you've got to do two sizes of macaroons

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and then you've got to stack them on top of each other

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and pipe in-between, so it's like a double whammy.

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The teams will need to make enough macaroon batter to pipe out

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144 shells in total, and that's a lot of batter.

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I'm looking for confident piping and exact sizing.

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You know, everything has got to be precise, precise, precise.

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We do about 5,000 a week at work.

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We should be all right with the macaroons.

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What flavour is that, blackcurrant?

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-Er, no. We only choose purple.

-Yep.

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Cos some of the priests, you know, wear purple or red.

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So you stick to the religious aspect of the Religious?

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-Yeah.

-Whoa. OK.

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Julien will use lemon Chantilly cream

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to decorate his purple macaroons,

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which will be filled with a chocolate and hazelnut mousse.

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Are you not worried that purple...

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..and hazelnut and lemon,

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the colour is not actually going to affect inside, is it?

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It's more like a play on words, in a way, yeah?

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Er, yeah. It's just to have, you know,

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a more modern version of the religious look.

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Yeah, but purple and hazelnut...

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-There is no connotation there.

-No.

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Josua, look at that colour. Beautiful.

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-Yeah.

-Beautiful.

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Well, it looks like I've chosen the right shirt for the day,

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because the Religious is purple.

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And it's a re-occurring theme with another team as well.

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-Morning, Chef.

-Good morning.

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So I'm quite intrigued. What is that?

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It's my macaroon mix.

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I want it purple, very dark purple.

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-Nice. I'm intrigued to see what you come up with today.

-Thank you.

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Christophe's Macaroon Religious

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will be filled with blackcurrant and vanilla mousseline cream

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and a blackcurrant jelly insert.

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The issue with macaroons is the mix.

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If you get it too soft,

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or too hard, it will not be the right consistency.

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And the baking.

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It's, er, always daunting.

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Over in the Scottish kitchen, Neil and Tomas are keeping it natural.

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There's no food colouring in their macaroons.

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I think the macaroons are the hardest one to do,

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because macaroons are completely hand-piped.

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I will struggle, you know? To have the same sizes.

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So it will be a big challenge for me.

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Tomas will be calling upon his precision skills

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to pipe the two sets of macaroons,

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the larger of which he will fill

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with an apple jelly and caramel chocolate.

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We need to get them in quite soon, Tomo.

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-I will pipe it now.

-We really need to ramp it up a wee bit now.

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I think they're going to be nice. It's a good mix, so...

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Whoa, nice, Christophe.

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Thank you, Josua.

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So we need to start seeing some macaroons in quite soon.

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Pastry chefs, we are halfway through.

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You have one-and-a-half hours remaining.

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'With Tomas's macaroons finally hitting the oven,

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'there's one last miniature for the teams to tackle...

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'the Petit Gateau Pyramid.

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'Identical and highly finished and decorated,

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'they need to look just as good on the inside.'

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When I cut open this mini gateau,

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I want to be surprised.

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I want to see multilayers of filling, texture,

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I want different tastes.

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Surprise me, chef.

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All three teams are using moulds to try and attain the perfect pyramid.

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What I'm looking for is four very clean finished sides.

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Please make it special for me.

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Going in.

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I'm just preparing a crispy base.

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How are you? How are you, Josua? Are you OK?

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-I'm all right. I'm all right.

-Everything is good?

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-A little bit under pressure.

-Yes.

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I wonder why(!)

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'Over in Julien's kitchen,

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'youngsters George and Sian have been given a chance to shine

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'with the petit gateau.'

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'Me and Sian had probably the most influence on that pyramid.'

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Julien had his ideas and things

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and me and Sian kind of put our twist on it.

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Does that need a little bit longer on that side?

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Yeah, turn...turn this.

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-Ooh!

-SHE SIGHS

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-SHE SIGHS HEAVILY

-Oh, my God!

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Nothing, nothing happened.

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BENOIT EXHALES

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One of the main flavours of George and Sian's pyramid

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will be balsamic vinegar.

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OK.

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I really like sharp things in food,

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so I like my vinegars and everything to cut through.

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George's balsamic jelly should complement

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the strawberry compote inside the pyramid,

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as well as the array of extra flavours,

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the team are packing into this mini gateau.

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There is a lot going on -

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kirsch, tonka beans, vanilla,

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strawberry, balsamic vinegar.

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-Yes.

-Do I miss any?

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-Lemon.

-And lemon?

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-SHE LAUGHS

-Six. Six different flavours.

-Yes.

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Let's hope they complement each other,

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because they could go in all directions.

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'They look like a very well-drilled team.

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'They are using a huge selection of flavours'

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to try to achieve maximum impact.

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All of these could be extremely interesting,

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but it could also lead to disaster.

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Neil's team are sticking to just one key flavour for their pyramids.

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I'm basically going to flavour the sponge with strawberry.

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Using a frozen strawberry puree.

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It's 90% puree, 10% sugar.

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We find it gives all of our recipes very consistent results,

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so that works very well for us.

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With frozen puree in the sponge and mousse layers,

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and dried strawberries in the base,

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Neil is playing it safe in a bid for flavour consistency.

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I'm so passionate about produce and where they come from.

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I don't understand why he's not using fresh strawberries.

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In Christophe's European kitchen,

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fresh ingredients are on the menu.

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-CHERISH:

-I love it when you start making your own plum puree

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and I can actually...

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I can actually taste it in my mind now.

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-Mm!

-Nice?

-Yeah.

-Very good.

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Christophe's final miniature will feature alternating layers

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of their plum puree

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and a vanilla Bavarois cream.

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The difficulty is the chilling, the blast chilling.

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To have the layers all set

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and frozen when needed.

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The more time they have to set, the easier they will be to demould.

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Erm, just vanilla.

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And gelatine, yeah.

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BLEEP.

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-Are they a bit bigger than normal?

-Shouldn't be.

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Finally, half an hour behind the other teams,

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their pyramids are ready for the freezer.

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TIMER BEEPS

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Julien knows better than most

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what a well-baked macaroon should look like.

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Nice, round shape.

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Something smooth on top

0:18:010:18:03

and then a small foot of the meringue underneath.

0:18:030:18:07

They are good, they are nice, yeah.

0:18:070:18:09

Neil, what do you think?

0:18:130:18:15

I think they look beautiful.

0:18:150:18:18

This is the colour I was looking for. And the shape.

0:18:200:18:23

Yeah, very nice. A nice little foot.

0:18:230:18:25

-You think you are a pastry chef, are you?

-Maybe. Maybe.

0:18:250:18:28

Half an hour remaining, guys.

0:18:310:18:32

You have 30 minutes.

0:18:320:18:34

Let's see, let's see, let's see.

0:18:360:18:38

Sorry.

0:18:390:18:41

Pipe thin like this.

0:18:410:18:43

We're running out of time.

0:18:430:18:44

No, just pipe thin like this.

0:18:440:18:46

Yeah? Just pipe thinner.

0:18:470:18:49

Let's go.

0:18:520:18:54

-You just need to speed up.

-I know that, Josua.

0:18:540:18:57

Right, guys, we are assembling and stuff.

0:18:570:18:58

Cutting now.

0:18:580:18:59

Oh, I'm getting scared now.

0:19:010:19:03

Let's get the machine ready to airbrush.

0:19:050:19:07

You got time to glaze them?

0:19:210:19:23

-We need to glaze them, they look like

-BLEEP.

0:19:230:19:26

Yeah. OK. Rock and roll.

0:19:260:19:29

This is going to be bad, to be honest.

0:19:290:19:31

GEORGE SIGHS

0:19:310:19:32

'For the second time in the miniatures round,

0:19:430:19:45

'Christophe's team have an emergency.

0:19:450:19:48

'Last time, it was their chocolate mousse.

0:19:480:19:50

'Now, it's the milk chocolate Chantilly cream.'

0:19:500:19:52

-Antoine won't be ready.

-Why?

0:20:010:20:04

Cos we don't have cream.

0:20:040:20:05

It looks like European relations are beginning

0:20:110:20:13

to break down in that kitchen.

0:20:130:20:15

It just over-whipped and it just...

0:20:170:20:20

In fact, I don't like to serve something that is not as good,

0:20:200:20:22

so I'm just going to try and change it.

0:20:220:20:24

Five minutes remaining. You have five minutes.

0:20:240:20:28

'Each team has to plate up 36 Petit Antoine...'

0:20:280:20:32

It would help if I didn't have a shaky hand, though.

0:20:320:20:35

-I'm so sorry.

-Oh, it's all right.

0:20:350:20:37

'..36 pyramids...'

0:20:390:20:40

BLEEP!

0:20:430:20:44

-SHE LAUGHS

-Sorry.

0:20:440:20:45

'..and 36 Macaroon Religious.'

0:20:500:20:53

All professionally finished and identical.

0:21:000:21:02

Wow.

0:21:080:21:09

Pastry chefs, get everything up to the tables, please.

0:21:110:21:14

SHE LAUGHS

0:21:160:21:17

Five, four,

0:21:200:21:21

three, two

0:21:210:21:24

one.

0:21:240:21:25

That is it, guys.

0:21:250:21:26

That is the end of the miniatures test.

0:21:280:21:30

Yep.

0:21:330:21:34

324 miniatures made in just three hours.

0:21:410:21:45

The teams will now have their work judged

0:21:480:21:50

by three of the world's finest pastry chefs.

0:21:500:21:53

Julien's classic Petit Antoine has a crunchy base,

0:21:570:22:01

with raspberry and chocolate ganache, dark, tempered chocolate

0:22:010:22:05

and a Chantilly cream, topped by a raspberry yolk.

0:22:050:22:08

So, looking at the Petit Antoine,

0:22:100:22:12

-the piping is fairly plain.

-Mm-hm.

0:22:120:22:14

With the Petit Antoine, normally, it's little dots.

0:22:140:22:17

Yeah, it should have been dots, but we were going to be out of time.

0:22:170:22:20

So...

0:22:200:22:21

Ooh-la!

0:22:210:22:22

Yes! So we've got a liquid kind of texture here.

0:22:220:22:26

And you are supposed to eat the lot together, or...?

0:22:260:22:29

Yeah, yeah.

0:22:290:22:30

It does sing...to me.

0:22:330:22:36

It's lovely.

0:22:360:22:38

I think the chocolate that you've selected you've thought about

0:22:380:22:41

and the flavour profiles work really well with the raspberry.

0:22:410:22:44

That's a good start.

0:22:440:22:45

Julien's Macaroon Religious are coloured purple to represent

0:22:460:22:50

the ceremonial robes of a priest.

0:22:500:22:52

They contain a hazelnut liqueur and chocolate mousse,

0:22:520:22:55

crushed caramelised hazelnuts

0:22:550:22:57

and are finished off with a lemon Chantilly cream.

0:22:570:23:00

They look enormous!

0:23:000:23:02

Did you want them to be that size?

0:23:020:23:04

We should have done them a little bit smaller.

0:23:040:23:06

-Your piping, as well, could have been neater.

-Mm-hm.

0:23:060:23:09

Wow, it's so big, I'm not sure how I'm going to attack this.

0:23:090:23:12

Whoa.

0:23:140:23:16

I'm really confused.

0:23:220:23:25

I see a purple macaroon...

0:23:250:23:27

but I can taste lemon...

0:23:270:23:29

and something nutty.

0:23:290:23:31

Neither of those flavours relate to the colour.

0:23:310:23:34

No.

0:23:340:23:36

BENOIT SIGHS

0:23:360:23:37

I know what you tried to do.

0:23:370:23:38

You brought the story to us and that's a great idea,

0:23:380:23:41

but food colouring, you know, if you don't have to put in...

0:23:410:23:44

it's not a bad thing.

0:23:440:23:46

-CHERISH:

-I like the crunch, the hazelnut in between.

0:23:460:23:48

I think that gives...

0:23:480:23:50

another dimension to the macaroon,

0:23:500:23:52

so well done.

0:23:520:23:53

Julien's pyramid has a tonka bean shortbread base,

0:23:560:23:59

topped by a lemon Madeleine sponge,

0:23:590:24:01

vanilla and kirsch diplomat cream,

0:24:010:24:04

strawberry compote and a balsamic jelly.

0:24:040:24:07

It's glazed with white chocolate.

0:24:070:24:09

OK. Have you finished fiddling about with everything here?

0:24:190:24:21

-LAUGHTER

-Yes.

-Yes?

0:24:210:24:23

Shall we move on? I'm just asking. I'm just asking the questions.

0:24:230:24:26

When you've finished fiddling, shall we move onto the pyramid?

0:24:260:24:29

Yes, Chef.

0:24:290:24:30

I'm looking for very nice, straight lines.

0:24:300:24:33

And they look very clumsy.

0:24:330:24:35

Beside the fact that the finishing is really on the rough side,

0:24:410:24:44

the strawberry and balsamic works together.

0:24:440:24:46

This is one of the classics.

0:24:460:24:47

But you've got too much balsamic, it's killing me.

0:24:470:24:50

You get to that beautiful diplomat cream

0:24:500:24:52

with the combination of vanilla and tonka bean.

0:24:520:24:54

Then, all I can taste is balsamic, balsamic, balsamic.

0:24:540:24:58

I don't taste the strawberry any more.

0:24:580:25:00

It's completely hidden.

0:25:000:25:02

I have a little bit of concern

0:25:020:25:05

with the gelatine that is floating in my mouth.

0:25:050:25:07

And, when I saw you working,

0:25:070:25:09

there was lumps and bumps of...gelatine.

0:25:090:25:13

For that, Chef...

0:25:130:25:14

..yellow card from me,

0:25:160:25:17

because, in the pastry world, it's not acceptable.

0:25:170:25:20

I would not serve this pastry out of my kitchen.

0:25:200:25:23

No doubt with the flavour and texture, love it.

0:25:230:25:26

It's the diplomat that has gelatine in there.

0:25:260:25:29

-But not on mine.

-CLAIRE:

-Not on mine, either.

0:25:290:25:31

-It was floating around.

-OK.

-OK.

0:25:310:25:33

-Well, you...

-You have eagle eyes, Cherish.

0:25:330:25:35

-You see everything.

-Nothing can get away from me is what I say.

0:25:350:25:37

-I dissect everything.

-You dissect everything.

-Yes.

0:25:370:25:40

But love the texture, love the taste, well done.

0:25:400:25:42

Thank you.

0:25:430:25:44

OK.

0:25:580:25:59

-Hi, guys.

-Hello.

0:25:590:26:01

Christophe's traditional Petit Antoine has a classic crunchy base,

0:26:020:26:07

topped by dark chocolate mousse,

0:26:070:26:10

fine tempered chocolate

0:26:100:26:12

and an unintentionally plain Chantilly cream.

0:26:120:26:14

We only have 29.

0:26:160:26:18

Erm...

0:26:180:26:19

we over-whipped our Chantilly.

0:26:190:26:22

OK.

0:26:220:26:23

-We didn't have the time to actually plate up the right amount.

-OK.

0:26:230:26:26

However...

0:26:260:26:28

the little piping of your cream,

0:26:280:26:29

even if it wasn't the milk chocolate cream that you wanted,

0:26:290:26:32

-is very beautiful. So we've got nice, even blobs.

-Thank you.

0:26:320:26:36

Good piping skills.

0:26:360:26:38

I can see that the tempering on the chocolate is actually well done.

0:26:380:26:41

You get a real cocoa powdery flavour more than chocolate flavour.

0:26:470:26:52

You get the taste, cos it can be quite bitter

0:26:520:26:53

-at the back of your throat.

-Mm-hm.

0:26:530:26:55

And it's really hitting there quite strongly.

0:26:550:26:57

So I can't actually taste the flavour profiles

0:26:570:27:00

of the chocolate that you did use.

0:27:000:27:02

Christophe's Macaroon Religious contains blackcurrant

0:27:030:27:06

and vanilla mousseline cream,

0:27:060:27:09

a blackcurrant jelly insert,

0:27:090:27:11

and is finished with delicate white chocolate.

0:27:110:27:14

I like it.

0:27:180:27:19

-Ah!

-It's...

-I'm pleased.

0:27:190:27:21

-It's a sigh of relief there.

-Wow.

-LAUGHTER

0:27:210:27:24

The colour combination is very sexy.

0:27:240:27:27

Amazing piping skills. It's very uniform.

0:27:270:27:30

I don't see this quite often, but well done.

0:27:300:27:32

Thank you.

0:27:320:27:33

I love it, love it, love it. I think this looks like the habit.

0:27:370:27:40

-It is.

-You know?

-That's the idea?

-Is that the idea?

0:27:400:27:42

-Oh, of course.

-Well, well done, because that was well depicted.

0:27:420:27:45

I like the crispy exterior

0:27:450:27:48

and it's moist in the internal layer.

0:27:480:27:50

And, as for the jelly,

0:27:500:27:51

I like it a little bit more acid.

0:27:510:27:55

Tangy, so I suggest you put a bit of lemon,

0:27:550:27:58

a bit of citrus acid,

0:27:580:28:00

to balance up the sweetness and the sourness.

0:28:000:28:03

One thing you shouldn't do is listen to what she said -

0:28:030:28:06

-put more lemon or citric acid.

-LAUGHTER

0:28:060:28:09

It's blackcurrant, it's killing me! It's very acid.

0:28:090:28:12

You know? It's killing me in a good way.

0:28:120:28:14

-It tastes like currant.

-It's lovely.

0:28:140:28:15

-CHERISH:

-But I'm entitled to have my own opinion!

0:28:150:28:18

You are entitled, but I am talking to Christophe.

0:28:180:28:20

LAUGHTER

0:28:200:28:21

You've got the punch of flavour there. I am happy.

0:28:210:28:23

Thank you.

0:28:230:28:24

Christophe's pyramid has a lemon Madeleine sponge

0:28:260:28:29

layered with fresh plum compote

0:28:290:28:32

and vanilla bavarois cream.

0:28:320:28:33

It's finished with white chocolate.

0:28:330:28:36

I find it a little bit plain.

0:28:360:28:38

I see that the bases are actually a little bit on the rough side.

0:28:380:28:41

I would have loved, as you were using a mould,

0:28:410:28:44

to get something extremely sharp.

0:28:440:28:46

OK.

0:28:470:28:48

I like your bavarois.

0:28:500:28:51

So clean on my palate, it just wipes off.

0:28:510:28:55

There is no fat that sits on my palate. Love it.

0:28:550:28:58

But I would like to taste plum.

0:28:580:29:00

Chef, I saw you cooking it. I was so excited!

0:29:000:29:02

I said, "Yes! Somebody is making some fresh puree".

0:29:020:29:06

But the taste is not up to my standard. Sorry, Chef.

0:29:060:29:09

OK?

0:29:170:29:18

The last half an hour I found extremely stressful.

0:29:180:29:21

-OK?

-Yeah, yeah, of course.

0:29:210:29:23

Listen, the next challenge, we do better.

0:29:230:29:25

-Yes, yes, yes.

-Yeah?

0:29:250:29:26

-Hi, guys.

-Hi.

-Hello.

-Hi.

0:29:290:29:31

Neil's team present a Petit Antoine with a classic crunchy base,

0:29:330:29:37

a white chocolate caramel mousse,

0:29:370:29:40

dark tempered chocolate and a tonka cream.

0:29:400:29:42

When I look at the chocolate decoration,

0:29:460:29:48

there is some with a circle, but some without.

0:29:480:29:52

Unfortunately, we broke the ones with the circle.

0:29:520:29:55

They were a lot more fragile,

0:29:550:29:56

so, rather than put nothing on it at all,

0:29:560:29:58

-we used the bottom base.

-Yeah.

0:29:580:30:00

What do you want me to taste, Chef, when you create this?

0:30:040:30:06

Caramel, tonka and nuts.

0:30:060:30:08

I can taste the tonka but I could not taste the rest of the slice.

0:30:080:30:13

Neil's Macaroon Religious contains caramel chocolate

0:30:160:30:19

and apple jelly and white-chocolate ganache...

0:30:190:30:22

..the flavours of toffee apple.

0:30:230:30:25

In terms of proportion, they look pretty even.

0:30:250:30:28

-There is no food colouring in this one...

-No.

-No.

0:30:280:30:31

..which I admire because, personally, there is

0:30:310:30:33

nothing wrong with a macaroon which is plain in colour.

0:30:330:30:37

Extremely sweet. All I can sense is sugar.

0:30:430:30:47

Of course, macaroon, being already sweet, plus the toffee-apple

0:30:470:30:50

flavour inside, which hasn't been fresh enough...

0:30:500:30:53

I would have perhaps preferred the apple jelly to be of a raw apple.

0:30:530:30:57

I see what you're trying to do but the sugar level is far too high.

0:30:570:31:00

It's hiding everything.

0:31:000:31:02

Neil's pyramid has a crispy rice base, strawberry sponge,

0:31:040:31:09

strawberry mousse and buttercream.

0:31:090:31:12

It's finished with white chocolate.

0:31:120:31:14

When you present something, they need to all be facing the same way

0:31:160:31:20

because I can't see the uniformity.

0:31:200:31:22

The colour contrast for me is very dull.

0:31:220:31:25

It doesn't say, "Come on, let's come and have a look, what is happening?"

0:31:250:31:28

It's, like, from far I look at it, it's just quite dull.

0:31:280:31:32

I do like your texture.

0:31:390:31:41

It's perfectly executed, your pastry base,

0:31:410:31:43

I just would have liked a little bit more of it.

0:31:430:31:46

The overall taste is sweetness.

0:31:460:31:48

Now, I know, Neil, you used puree.

0:31:480:31:50

I really would have liked to have seen fresh strawberries

0:31:500:31:52

-being used.

-OK, guys, do some points, come on.

0:31:520:31:55

-Thank you, Chef. Thank you.

-Thank you.

0:31:550:31:58

-The balsamic's good, I know.

-The balsamic's so good.

0:32:070:32:11

The final verdict in all the challenges in Creme De La Creme

0:32:110:32:14

will be based on points awarded by the judges.

0:32:140:32:17

OK, chefs.

0:32:190:32:21

Each judge it going to score each of your batches of pastry

0:32:210:32:24

a score out of ten.

0:32:240:32:26

So that's a possible score of 90 that's available.

0:32:260:32:29

A low score in this first challenge could make winning the heat

0:32:310:32:34

and progressing to the semifinals impossible.

0:32:340:32:38

Judges, can I have your scores, please?

0:32:380:32:41

We're going to start the scoring with Julien's team.

0:32:460:32:50

For Julien's Petit Antoine...

0:32:500:32:52

..you scored 16.

0:32:530:32:55

For the Macaroon Religious...

0:32:560:32:58

..ten.

0:33:000:33:01

For your pyramid, ten.

0:33:020:33:04

That gives your team, Julien,

0:33:040:33:07

a total for the miniatures test

0:33:070:33:09

of 36.

0:33:090:33:11

'Damning results for both Julien's macaroons and petit gateau.'

0:33:110:33:15

'It's not the start they'd hoped for.'

0:33:180:33:20

OK, Christophe, your team.

0:33:230:33:24

17 points for the layered slice.

0:33:260:33:28

For your macaroon, the very impressive 22.

0:33:310:33:34

Good stuff, team.

0:33:340:33:35

For the pyramid, the petit gateau,

0:33:360:33:39

14.

0:33:390:33:41

That gives your team

0:33:410:33:43

a total of 53 points.

0:33:430:33:45

Well done.

0:33:450:33:46

'A high-scoring Macaroon Religious and respectable marks all-round

0:33:460:33:50

'takes Christophe's team into the lead.'

0:33:500:33:53

For Neil's Petit Antoine,

0:33:560:33:59

13.

0:33:590:34:00

For the Macaroon Religious,

0:34:010:34:04

14.

0:34:040:34:05

And, finally, for the pyramid, the petit gateau,

0:34:090:34:13

12 points and a total of 39 points for your miniatures test.

0:34:130:34:19

'Neil's team has done just enough to take second place.'

0:34:190:34:23

Christophe, your team is in the lead with 53.

0:34:240:34:27

Well done, all of you, this morning. You look exhausted.

0:34:330:34:36

Why don't you go and get a break

0:34:360:34:38

and come back this afternoon for the showpiece?

0:34:380:34:41

The pressure is on.

0:34:430:34:45

The pressure is on because we have a lead but only a small lead.

0:34:450:34:49

-Very well done.

-Thank you.

-Everyone could win today. It's not finished.

0:34:490:34:53

-Congratulations.

-Thank you.

0:34:530:34:55

I thought we would get more on our flavours.

0:34:550:34:57

I think maybe we dreamed a little bit too big.

0:34:570:35:01

-Were not, we're not, no, no, no.

-Not at all.

-We are not unhappy.

0:35:040:35:07

-We're not unhappy.

-Hopefully we can redeem ourselves.

0:35:070:35:09

The second and final challenge is on such a grand scale that

0:35:150:35:19

the night before the heat...

0:35:190:35:21

Stop, cool, done.

0:35:210:35:22

..teams were given a golden hour to prepare any elements

0:35:220:35:26

that need to chill or set.

0:35:260:35:29

Come on, Joshua, it's not hot.

0:35:290:35:30

It's not hot at all, Joshua, it's just cold.

0:35:300:35:33

They'll be constructing a complex and stunning showpiece dessert.

0:35:340:35:39

Julien, do you want this finer for the crumble?

0:35:390:35:41

And, with so many points on offer, it could turn this heat on its head.

0:35:410:35:46

Well done. Do you know what? We've done no mistakes so far.

0:35:460:35:50

OK, so at the halfway point,

0:35:530:35:55

Christophe's in the led by 14 points but that's not too much, is it?

0:35:550:35:58

There is plenty of space there for the other guys to catch up

0:35:580:36:01

and they are very, very level.

0:36:010:36:03

We've seen people come back before now.

0:36:030:36:06

14 marks is not huge, it's easily done.

0:36:060:36:07

The others, they've got to come with everything they've got

0:36:070:36:10

and throw everything at the battle. So it's all about performance.

0:36:100:36:14

What are we looking for this afternoon? Safety out of the window.

0:36:140:36:17

None of that any more. We're looking for risks, yeah?

0:36:170:36:20

Yes, definitely. I'm looking for something that will amaze me.

0:36:200:36:23

Where I say, "Wow,"

0:36:230:36:24

when I look at it. The structure is right, the colour is right,

0:36:240:36:28

the flow is right.

0:36:280:36:30

Yeah, definitely looking for something to wow me for today.

0:36:300:36:34

-Keep calm.

-Keep calm and carry on.

-You know what to do.

0:36:340:36:36

-Keep calm and carry on.

-Let's just do one thing at a time.

0:36:360:36:39

Welcome back, chefs. It's now time for the showpiece -

0:36:390:36:43

a visually stunning dessert that takes its inspiration

0:36:430:36:47

from a popular British pud.

0:36:470:36:49

Lemon meringue pie. Three different components -

0:36:490:36:53

pastry, lemon, and meringue. You must use these elements.

0:36:530:37:00

However, the design is entirely up to you.

0:37:000:37:04

The showpiece, in its structure, design, a feast for the eyes

0:37:040:37:09

and stomach as well.

0:37:090:37:10

It must feed 36 guests and, of course,

0:37:100:37:14

we'll be looking at the way you plate it up.

0:37:140:37:16

This is all about reinvention.

0:37:160:37:19

Taking something ordinary and making it extraordinary.

0:37:190:37:23

150 points available,

0:37:230:37:25

so there is plenty of room to make up lost ground, guys.

0:37:250:37:29

You now have three hours to complete your showpiece.

0:37:290:37:33

Chefs, your time starts now.

0:37:330:37:36

This isn't on.

0:37:400:37:41

At 170.

0:37:410:37:43

A showpiece is an eye-catching spectacle,

0:37:480:37:52

the main focus of a fine dining room.

0:37:520:37:54

Do you want it thinner than that or is that OK?

0:37:540:37:56

Yeah, thinner.

0:37:560:37:58

-Way thinner than that?

-Yeah, a half of that.

0:37:580:38:01

The teams must balance high concept and design without losing sight

0:38:010:38:05

of the traditional pudding's characteristics.

0:38:050:38:08

Just a little bit.

0:38:080:38:10

It needs to taste lemon. They can bring other flavour to it

0:38:100:38:14

but the core flavour of this challenge will have to be a lemon.

0:38:140:38:17

I need to have a picture of a lemon meringue when I finish with it.

0:38:170:38:20

We were delighted to find out how many points the showpiece was

0:38:220:38:25

worth because hopefully we're going to get some.

0:38:250:38:28

Second place is fine but if we could just try

0:38:280:38:30

and bridge that gap a wee bit, that would be even better.

0:38:300:38:33

Neil and his team are creating a tower of abstract sugar work.

0:38:330:38:38

Beneath this will sit four large lemon-meringue entremets.

0:38:380:38:41

Lemon-curd tubes will sit on top of a yuzu mallow and biscuit base,

0:38:410:38:46

with the addition of a whole host of flavoured curds and gels.

0:38:460:38:51

We've got orange gel, orange and Grand Marnier.

0:38:510:38:53

And we have cassis and we've got avocado.

0:38:530:38:56

For the pastry element,

0:38:560:38:58

the team have chosen a sweet Breton biscuit base.

0:38:580:39:02

I don't know if the judges will like it.

0:39:020:39:04

That's for someone who's got a sweet tooth, you know?

0:39:050:39:10

It's also a lot more richer in butter as well.

0:39:100:39:13

It's a lot more crumbly and we had very good

0:39:130:39:15

feedback from our own guests with that, so hopefully we'll do well.

0:39:150:39:19

I'm quite scared now to use the sugar.

0:39:220:39:25

-OK?

-Hmm?

-OK?

-Good, yeah.

0:39:250:39:27

Christophe's team are playing it safe

0:39:270:39:29

and sticking to one main flavour.

0:39:290:39:32

We are doing a very soft lemon mousse, and when that's set

0:39:320:39:36

we will fill it up with lemon curd and Italian meringue.

0:39:360:39:41

I always believe things should taste the way they should be.

0:39:410:39:44

So what's very important is that it tastes like lemon-meringue pie.

0:39:440:39:48

Obviously, the look, it's up to us, so we're going to change the look.

0:39:480:39:52

Christophe's team will create marbled sugar platforms to

0:39:520:39:56

display 36 domes, which will be packed full of lemon flavours.

0:39:560:40:01

And for a little theatre,

0:40:010:40:03

he has devised a novel way to use the leftover lemons.

0:40:030:40:07

I'm going to fill two squeezy bottles with the raspberry coulis

0:40:070:40:12

and hide them in the lemon,

0:40:120:40:15

so I can squeeze some raspberry coulis from the lemon.

0:40:150:40:20

Julien's team are the only ones making a traditional pastry

0:40:280:40:31

pie case for their desserts.

0:40:310:40:34

-How are we doing, Team Julien, we OK?

-Yeah.

0:40:340:40:36

-Yeah, all good.

-Perfect.

-Perfect.

0:40:360:40:39

Sian, talk to me, what's happening over here?

0:40:390:40:41

This is the tonka bean sweet paste.

0:40:410:40:43

It's flavoured slightly but I think it gives it a really nice flavour

0:40:430:40:48

-that complements the lemon curd we'll be putting into it later.

-OK.

0:40:480:40:51

And we've got an ice cream as well, is that right?

0:40:510:40:54

-It's a sorbet, churning at the moment.

-OK.

0:40:540:40:56

It's raspberry, rose and lychee sorbet.

0:40:560:40:59

Rose and lychee is a beautiful flavour combination.

0:40:590:41:01

It goes really well with lemon.

0:41:010:41:04

Team Julien's showpiece will feature a flock of sorbet

0:41:040:41:07

and lemon meringue pie swans.

0:41:070:41:09

Adding hazelnuts for extra bite, sorbet swans for their complementary

0:41:090:41:13

flavour and, to top it off, and enormous blown-sugar bird.

0:41:130:41:17

-Hi, Julien.

-Hello.

0:41:190:41:21

-I see you've got some poured sugar.

-Yes.

-Some pulled sugar.

-Yup.

0:41:210:41:24

-Can we expect anything else?

-We should have a blown-up swan.

0:41:240:41:29

Blown sugar for the body and a brand-new trick of mine

0:41:290:41:33

-for the wings.

-A brand-new trick? Oh.

0:41:330:41:35

Is that a technique you've learned somewhere or...?

0:41:350:41:37

-No, it's something I created last week.

-OK. Interesting.

0:41:370:41:41

-Well, I shall wait to see your new technique.

-Exactly.

0:41:410:41:44

All teams have chosen to work with molten sugar

0:41:450:41:48

for their sculptural elements.

0:41:480:41:50

It's very, very hot.

0:41:500:41:52

I've got three sets of gloves on and it's not enough.

0:41:520:41:55

They're not heatproof gloves, they're just to avoid fingerprints.

0:41:550:41:59

Pulled sugar can be sculpted by hand into delicate shapes

0:42:030:42:06

with a high gloss.

0:42:060:42:08

The more fiddly it is, the more likely it is to break.

0:42:080:42:10

-BLEEP.

-There we go. I broke one already.

0:42:130:42:15

Poured or cast sugar is made in a mould

0:42:180:42:20

and gives the showpiece structure and strength.

0:42:200:42:23

I'm putting a little bit of gold powder on this

0:42:230:42:26

and I'm just giving it a little lick with the blowtorch.

0:42:260:42:29

It almost explodes it out a little bit.

0:42:290:42:31

Julien is using his new technique to create the wings of his swan,

0:42:330:42:37

hand-painting layers of molten sugar onto a silicon mat.

0:42:370:42:41

We wanted to have something elegant or really

0:42:410:42:44

classic in shape for this classic dessert.

0:42:440:42:46

Pastry chefs, you now have one hour, that is one hour remaining.

0:42:530:42:57

Christophe's domes need adequate time to set in the freezer.

0:43:010:43:04

Let's go.

0:43:060:43:07

Lemon meringue pie will be ready in 20 minutes.

0:43:100:43:13

If they're not ready, we're going to be in trouble.

0:43:130:43:15

As does the lychee, rose and raspberry sorbet for Julien's team.

0:43:150:43:20

-How is the sorbet?

-It's not frozen.

0:43:200:43:23

It's still really, really, really soft.

0:43:230:43:26

I'm a bit worried about the sorbet because I don't know how that's going to hold up.

0:43:260:43:29

And it's red, I didn't see the flavour,

0:43:290:43:31

but I don't know how that's going to tie in with the lemon.

0:43:310:43:34

While waiting for their domes to set,

0:43:340:43:37

Christophe and his team create some pulled-sugar decorations.

0:43:370:43:40

Christophe's team is not showing the sugar skill which I'm looking for.

0:43:420:43:47

They are using little curls over a little brush, which is

0:43:470:43:50

beautiful and elegant but very simple to achieve.

0:43:500:43:53

Altogether more complex, Julien is pumping air

0:43:560:43:59

into a length of heated sugar to create a delicate, hollow swan.

0:43:590:44:03

We need to nail it. Pfft.

0:44:060:44:09

All it needs now are its fragile wings.

0:44:100:44:13

George, I need your help.

0:44:140:44:16

-Slowly, slowly.

-Go lower, go lower.

0:44:220:44:25

-I can roll out my left hand and roll the mat off.

-OK, yeah.

0:44:250:44:29

Yeah?

0:44:290:44:30

Slowly.

0:44:330:44:34

Phew, uhh!

0:44:380:44:41

Heart-in-the-mouth stuff that, weren't it?

0:44:410:44:44

Don't want to do that again. I'll come out of the way.

0:44:440:44:46

My heart hasn't started again.

0:44:460:44:49

A bit of a nerve-racking moment that, weren't it?

0:44:490:44:52

Well, you know, it's now or never.

0:44:520:44:54

Melissa's blowing sugar, too.

0:44:560:44:58

She's seen Julien's stunning swan and is upping her game.

0:44:580:45:02

Just... 150 points to play for here, I'm trying to do as much as I can.

0:45:020:45:06

When all the poured sugar is set,

0:45:080:45:10

the delicate job of construction begins.

0:45:100:45:13

No need. No, no, Christophe, please, don't go.

0:45:200:45:23

Because you need to tell me now if it's straight, OK?

0:45:230:45:25

I'm going on the other side.

0:45:250:45:27

Sorry.

0:45:270:45:28

Just the meringue is not going to be frozen now, I don't think.

0:45:280:45:31

-Is it straight?

-Yeah.

-Hm?

-Yeah.

0:45:310:45:35

-Melissa.

-Yes?

-Like that?

-Er...

0:45:360:45:40

-..yes.

-It's not the best.

-Er, should it be further over?

0:45:420:45:45

I'm running the risk of breaking it.

0:45:450:45:47

-I can do that.

-No, you stand and hold it.

0:45:480:45:51

Neil's team is doing a very good job.

0:45:530:45:55

They have a poured sugar,

0:45:550:45:57

they have the pulled sugar and they have casting as well.

0:45:570:46:00

So a lot of technique has been put into their showpiece.

0:46:000:46:04

Meringue pie, we need to glaze them now.

0:46:040:46:06

We need to think about glazing the meringue pie.

0:46:060:46:08

I know, but they're not ready.

0:46:080:46:10

-OK, is it set?

-No.

-Is it set?

-No.

-It's not set?

-No.

0:46:100:46:14

Neil's team have the opposite problem.

0:46:180:46:21

Tomas is struggling to get their frozen tubes of lemon curd

0:46:210:46:24

out of the moulds...

0:46:240:46:25

You just need to rea-eally rock on, Tommy.

0:46:260:46:30

..all 36 of them.

0:46:300:46:31

We have been lucky. I think they have been set.

0:46:390:46:44

Just on time.

0:46:440:46:45

OK, chefs, that's five minutes. You've got five minutes remaining.

0:46:480:46:52

This is what I call blown sugar.

0:46:560:46:58

All right, I've got a dirty finger.

0:47:000:47:02

I'm not touching that.

0:47:040:47:05

-Yup.

-Yeah?

0:47:090:47:11

Do you want to start cutting the curds up with a vengeance?

0:47:160:47:19

Do you want to neck it or wing it?

0:47:260:47:28

Tommy, 100mph with that.

0:47:290:47:31

-Josua, mind the table, please.

-Sorry.

0:47:360:47:39

Just... Seriously, this stand is not very straight, OK?

0:47:390:47:42

Two more.

0:47:460:47:48

Easy. Who's doing this again? Give me a heart attack.

0:47:520:47:56

Josua, breathe in, breathe out.

0:47:570:48:00

Five, four,

0:48:030:48:06

three, two, one.

0:48:060:48:09

Hallelujah.

0:48:090:48:10

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

0:48:100:48:13

-Thank you.

-It's OK, Chef. Thank you.

0:48:160:48:18

-I think we played it safe.

-What?

-I think we played it too safe.

0:48:180:48:22

Oh, wow, look at their swan!

0:48:400:48:42

There's obviously been an issue.

0:48:580:49:00

Is sorbet a good thing to put on a display on a buffet?

0:49:000:49:04

It depends how long they're going to stay there.

0:49:040:49:07

If you've got the showpiece, a display showpiece...

0:49:080:49:11

So you've got 36 of your guests,

0:49:110:49:14

stand up with their plate, come, help themselves

0:49:140:49:17

and expect nothing to have happened to the sorbet.

0:49:170:49:19

There is some good elements. There is some cast sugar here.

0:49:190:49:23

You know, within three hours, it's not easy to do blown sugar.

0:49:230:49:26

You've got a pulled-sugar wing and the flower, even though

0:49:260:49:30

the concept of building your flower

0:49:300:49:33

is relatively simple, it's effective.

0:49:330:49:35

Oh!

0:49:350:49:36

Oh, no. Oh, my God.

0:49:380:49:39

-We're not going to mark any off that.

-No, no.

-Thank you.

0:49:410:49:45

I'm pleasantly surprised.

0:49:550:49:57

Your lemon tart has got a lovely zing to it, it's really tangy,

0:49:580:50:02

zingy, full of flavour.

0:50:020:50:05

And your pastry is well-cooked.

0:50:050:50:08

I would say thick but it is well-cooked. It's nicely baked.

0:50:080:50:11

I would like to see more innovation in the plated dessert.

0:50:110:50:16

It's the innovation challenge

0:50:160:50:18

and your innovation is to put the sorbet next to it.

0:50:180:50:22

Is it?

0:50:220:50:23

Because that's a lemon meringue pie...

0:50:230:50:26

-..as it is.

-This plate of dessert, I would not remember it.

0:50:260:50:30

Jesus Christ.

0:50:360:50:38

Oh, I like that.

0:51:000:51:02

I have to say, from you just squeezing that lemon,

0:51:020:51:05

it's a beautiful aroma.

0:51:050:51:07

It's a nice touch before I taste it.

0:51:070:51:09

When I stand at every corner of the room, I can see this showpiece.

0:51:110:51:15

It catches my attention.

0:51:150:51:18

The colour, dimension, you've got the flow

0:51:180:51:22

and I can see every pastry being present very nicely.

0:51:220:51:26

Now I look at the skill, how much skill do you have?

0:51:260:51:31

All I can see is poured sugar.

0:51:310:51:34

It looks a bit minimalist.

0:51:340:51:36

We wanted something simple, elegant...

0:51:360:51:38

-You definitely got that right.

-..with bright colours

0:51:380:51:42

and we wanted to show lemon pie can look something totally different.

0:51:420:51:46

We find the meringue inside the dessert, then?

0:51:460:51:48

-Of course.

-Certainly.

-Certainly, yes.

0:51:480:51:50

-So it tastes lemon.

-HE WHISTLES

0:51:530:51:55

All the way lemon curd. Does it make me think of lemon meringue pie?

0:51:550:51:59

Yes, it does.

0:52:010:52:02

Do I like it?

0:52:050:52:06

It's a little bit too much acidity, not enough freshness.

0:52:080:52:12

What could I say?

0:52:130:52:16

Too much gelatine, for a start.

0:52:160:52:18

And then I would like just a touch more coulis

0:52:180:52:23

because I think it enhances the flavour.

0:52:230:52:25

When you squeezed this in, it's absolutely beautiful

0:52:250:52:29

and you brightened my day by just a simple touch to the dessert.

0:52:290:52:34

Thank you for that.

0:52:340:52:36

Hm?

0:52:420:52:43

Yeah.

0:52:480:52:49

Hi, guys. Hi.

0:52:500:52:52

Wow, Chef, you keep my eyes very busy.

0:53:020:53:06

I was looking left, right, up, down. There is

0:53:070:53:10

a lot of technique on your sugar piece.

0:53:100:53:13

Melissa, you did a very good job.

0:53:130:53:16

So, Neil, there's also an added bit of theatre that you want to

0:53:160:53:19

-put here, isn't there?

-We've made an aromatic lemon tea,

0:53:190:53:22

so you just get a little breath of lemon air.

0:53:220:53:25

(That looks beautiful.)

0:53:260:53:27

-Mmm!

-It's good.

0:53:280:53:30

-I can smell lemon.

-Nice smell.

0:53:300:53:33

Mmm, I like it.

0:53:350:53:37

Definitely not minimalist.

0:53:370:53:39

We've got one table minimalist, yours - almost the opposite.

0:53:390:53:43

You used quite a bit of skill - casted sugar, blown sugar,

0:53:430:53:49

pulled sugar here.

0:53:490:53:51

Not in great quantity, but what you've tried to show

0:53:510:53:54

is your abilities, perhaps, to push it a bit further.

0:53:540:53:57

The lemon curd, it melts in my mouth, it's quite tangy.

0:54:120:54:16

It is innovative in a way but there's too much on your plate.

0:54:160:54:19

My palate is confused with what I'm eating.

0:54:190:54:22

You've got avocado, blackcurrant, yuzu.

0:54:220:54:26

It's too much, Chef.

0:54:260:54:28

In your case, less is more.

0:54:280:54:30

You're showing good skills, it's just the flavours

0:54:310:54:34

are not marrying all together.

0:54:340:54:36

THEY WHISPER

0:54:480:54:50

Which of the teams has done enough to earn themselves

0:54:500:54:53

a place in the semifinal?

0:54:530:54:55

For your showpiece,

0:54:570:54:59

each judge will award your team a possible score out of 50.

0:54:590:55:04

When added to the score from this morning's test,

0:55:050:55:07

the team with the highest points goes through to the semifinal.

0:55:070:55:11

Judges, can I have your scores, please?

0:55:130:55:15

OK, chefs.

0:55:230:55:24

Julien, for your team and the showpiece, the judges scored...

0:55:250:55:31

That's a total of 56 points for the showpiece.

0:55:370:55:41

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

0:55:410:55:44

of 92.

0:55:440:55:47

'For their ambitious showpiece, it's not the score they were hoping for.'

0:55:470:55:51

Christophe, the judges scored you...

0:55:540:55:57

That is a total of 77 points for your showpiece and,

0:56:040:56:08

added to this morning, gives you a grand total

0:56:080:56:12

of 130 points.

0:56:120:56:14

'A solid score puts Christophe's team in the lead.'

0:56:160:56:19

Finally, Neil, the judges scored you...

0:56:210:56:24

That is a total of 80 points for your showpiece.

0:56:320:56:35

And a grand total

0:56:360:56:38

of 119.

0:56:380:56:40

Which means that, Christophe, your team is the winner

0:56:410:56:44

-and you automatically go through to the semifinals.

-I can't believe it.

0:56:440:56:48

-Congratulations, guys.

-Thanks.

-Thank you. Thank you, guys.

0:56:480:56:51

Well done.

0:56:510:56:52

Well done, well done. Well done, Chef.

0:56:540:56:57

-Thank you.

-Well done, guys.

-Thank you.

-Well done.

0:56:570:57:00

-We did it!

-Yes!

-We did it, yes.

0:57:000:57:03

I can't believe it.

0:57:030:57:05

-Five.

-Well done.

-Well done.

0:57:050:57:08

Teamwork. Team effort.

0:57:080:57:09

You guys have won the afternoon, yeah? So well done for that, yeah?

0:57:110:57:15

We're feeling upbeat

0:57:150:57:16

and we're not too embarrassed to go back to Scotland.

0:57:160:57:18

You did Scotland proud.

0:57:180:57:21

-Very well done. Very well done.

-Thank you.

-Well deserved.

0:57:210:57:23

It's something you dream of and it just happened,

0:57:230:57:26

so we worked really hard for it and it's amazing.

0:57:260:57:30

Thank you, thank you.

0:57:300:57:33

Happy that it's over. Probably we'll debrief later...

0:57:330:57:36

around a bottle of wine.

0:57:360:57:37

'Next time...'

0:57:420:57:43

Everybody likes a little bit of bling.

0:57:430:57:45

The bling, we love the bling.

0:57:450:57:47

-'..a cookery school...'

-Go down a bit, Helen, please.

0:57:470:57:50

'..are up against a five-star London hotel...'

0:57:500:57:53

-You've taken holiday to compete in this competition?

-Yeah.

0:57:530:57:55

-'..and a team from the home of fine patisserie...'

-Beautiful.

0:57:550:57:58

'..France.'

0:57:580:58:00

-What are you blowing now?

-A bird.

-What kind of bird?

-Flamingo.

-Nice.

0:58:000:58:04

But who will take the next semifinal place?

0:58:040:58:07

And could one of these three teams go on to be the Creme De La Creme?

0:58:080:58:12

BENOIT COUGHS

0:58:120:58:13

-You certainly...

-I think that's enough.

0:58:130:58:15

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