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