0:00:02 > 0:00:04'Tonight on Bake Off Creme De La Creme...'
0:00:04 > 0:00:06THEY SPEAK FRENCH Come on!
0:00:06 > 0:00:07'..the French are coming...'
0:00:07 > 0:00:09Allez, monsieur. Allez, allez, allez.
0:00:09 > 0:00:12'..to take on a team from one of London's finest hotels...'
0:00:12 > 0:00:14You've got to make sure all the lines go the same way.
0:00:14 > 0:00:16Yeah, oui, oui. Excellent.
0:00:16 > 0:00:18'..and a teacher...' Oh...
0:00:18 > 0:00:19'..with two of his former pupils.'
0:00:19 > 0:00:21There you go, there's some more here.
0:00:21 > 0:00:23'There's over 300 miniatures to perfect.'
0:00:23 > 0:00:26Just one more, this one. Last one. BLEEP.
0:00:26 > 0:00:27Can we glaze that one again?
0:00:27 > 0:00:29'Three showpiece sticky toffee puddings
0:00:29 > 0:00:31'that have to be seen to be believed.'
0:00:31 > 0:00:33We're only building the Lake District, aren't we?
0:00:33 > 0:00:35'But who can convince the judges...'
0:00:35 > 0:00:37PASTRY CRUNCHES Oh, the noise.
0:00:37 > 0:00:40'..that they deserve a place in the semifinals?'
0:00:40 > 0:00:41Chef, what happened?
0:00:43 > 0:00:45'In another intense and spectacular Bake Off...'
0:00:45 > 0:00:47Beautiful!
0:00:47 > 0:00:48'..who will be...'
0:00:48 > 0:00:49Go down a bit, Helen, please.
0:00:49 > 0:00:50'..the creme de la creme?'
0:00:52 > 0:00:53What's that burning?
0:01:23 > 0:01:27Welcome, chefs, to the old library here in Welbeck Abbey
0:01:27 > 0:01:31or as we like to call it, the temple of pastry.
0:01:31 > 0:01:34Let's bring in the judges.
0:01:34 > 0:01:38'Cherish, Claire and Benoit have set two immense challenges,
0:01:38 > 0:01:41'after which just one of these three teams will be guaranteed
0:01:41 > 0:01:43'a place in the semifinal.'
0:01:44 > 0:01:48Chefs, we are starting today with the miniatures.
0:01:48 > 0:01:52Now, this is to test your precision when producing high-volume,
0:01:52 > 0:01:54small, fine pastries.
0:01:54 > 0:01:58Three different types, 36 of each,
0:01:58 > 0:02:00108 in total.
0:02:00 > 0:02:06And each individual pastry across every batch must be identical.
0:02:06 > 0:02:09You have three hours. Best of luck.
0:02:09 > 0:02:12Your time starts now.
0:02:13 > 0:02:16'In the first challenge, the teams will have to make
0:02:16 > 0:02:20'batches of handcrafted, geometric and layered miniatures.
0:02:20 > 0:02:23'This morning's layered miniature is the Saint Marc.'
0:02:23 > 0:02:25A Saint Marc slice has a layer of chocolate
0:02:25 > 0:02:27and vanilla cream or mousse,
0:02:27 > 0:02:29sandwiched with joconde sponge
0:02:29 > 0:02:31and usually soaked with liqueur
0:02:31 > 0:02:33and finished with a caramel top.
0:02:33 > 0:02:36The right proportion of the cream, the mousse
0:02:36 > 0:02:38in the sponge is crucial.
0:02:38 > 0:02:42You need to build it in such a way that they balance with each other.
0:02:42 > 0:02:45Time management is so important in making a Saint Marc.
0:02:45 > 0:02:47First, you have to bake your sponge,
0:02:47 > 0:02:49then you have to make your chocolate mousse, you set it
0:02:49 > 0:02:54and then you follow up by the cream and, lastly, sponge.
0:02:54 > 0:02:58So time management, time management, time management.
0:02:58 > 0:03:01'In the first kitchen, managing to find enough time to practise
0:03:01 > 0:03:05'creating a perfect Saint Marc has been a bit of an issue.'
0:03:05 > 0:03:07How are we doing, Team Sajeela? Are we all right?
0:03:07 > 0:03:09How are we doing, Sam? Yeah, not too bad.
0:03:09 > 0:03:11All under control? Oh, yes.
0:03:11 > 0:03:13Is this actually a day off work for you?
0:03:13 > 0:03:15I think it's Sajeela's holiday so...
0:03:15 > 0:03:17This is your holiday? Holiday, yeah.
0:03:17 > 0:03:20You've taken holiday to compete in this competition. Yes.
0:03:20 > 0:03:23This isn't my idea of a holiday. Yeah.
0:03:23 > 0:03:27Originally from Sri Lanka, Sajeela is now a premier pastry chef
0:03:27 > 0:03:29at one of the most exclusive hotels in the world -
0:03:29 > 0:03:32The Hilton on London's Park Lane.
0:03:32 > 0:03:36From his award-winning kitchen, he's enlisted 28-year-old James
0:03:36 > 0:03:38and 22-year-old Sam.
0:03:38 > 0:03:42We are like a family so we joke, we have a good time
0:03:42 > 0:03:45and the same time, we create amazing pastries.
0:03:45 > 0:03:48Just the buzz you get from just being in the kitchen
0:03:48 > 0:03:50when you're on a busy service, getting through it
0:03:50 > 0:03:53with absolutely no issues, it's just a brilliant feeling.
0:03:53 > 0:03:56Sajeela and the Park Lane boys are the most prolific team
0:03:56 > 0:03:58on this year's Creme De La Creme.
0:03:58 > 0:04:03Their kitchen regularly turns out over 2,500 desserts a day.
0:04:03 > 0:04:06What we do here is in massive volumes so 36 pieces each,
0:04:06 > 0:04:10really confident, yeah. Yeah, I mean... Are we?
0:04:10 > 0:04:12We're very confident. Yeah! OK!
0:04:12 > 0:04:14For their 36 Saint Marcs,
0:04:14 > 0:04:17they're making a traditional light almond joconde sponge,
0:04:17 > 0:04:19a fresh vanilla cream
0:04:19 > 0:04:22but with their experience of high-volume production,
0:04:22 > 0:04:23they've scheduled the time to take a risk
0:04:23 > 0:04:25with their chocolate mousse layer.
0:04:25 > 0:04:27We're doing an actual classic chocolate mousse.
0:04:27 > 0:04:30So we're not actually adding any cream at all into this mousse.
0:04:30 > 0:04:33We're just going to have it with a whipped egg white instead.
0:04:33 > 0:04:34It gives just a different texture,
0:04:34 > 0:04:37it's a lot smoother when it's set, basically, with the cream.
0:04:37 > 0:04:40Oh, my God. Yeah. So, OK.
0:04:40 > 0:04:42Time plan. So this is the time plan?
0:04:42 > 0:04:44Yes. Look at that.
0:04:44 > 0:04:47So this is all time management, this is structure,
0:04:47 > 0:04:51this is how organised and controlled Sajeela's team are.
0:04:52 > 0:04:54In the next kitchen...
0:04:54 > 0:04:59A little bit nervous, as you'd think, but, yeah, yeah, pretty good.
0:04:59 > 0:05:02Captain Mark had to sweet talk his team members into joining him.
0:05:02 > 0:05:05INTERVIEWER: Is it going to be a different dynamic
0:05:05 > 0:05:07to what you're used to because you're former pupils of Mark's?
0:05:07 > 0:05:10THEY LAUGH
0:05:10 > 0:05:14Helen and Samantha attended Squires Cookery School in Surrey,
0:05:14 > 0:05:15where Mark is a teacher.
0:05:15 > 0:05:18They don't think they're good enough and that's the first thing
0:05:18 > 0:05:19they said to me on the phone is,
0:05:19 > 0:05:21"Do you think we're good enough to do it?"
0:05:21 > 0:05:22It's like, "Of course you are."
0:05:22 > 0:05:25I haven't originally come from a pastry background,
0:05:25 > 0:05:27I only changed a couple of years ago.
0:05:27 > 0:05:29I was working in an office environment.
0:05:29 > 0:05:31Helen has risen to pastry chef
0:05:31 > 0:05:35at one of Glasgow's most prestigious restaurants in just two years
0:05:35 > 0:05:37and Sam, after just four years' experience,
0:05:37 > 0:05:41was crowned Junior Champion at the World Chocolate Masters.
0:05:42 > 0:05:45One, two, three? We're in it to win it!
0:05:45 > 0:05:46Oh, thanks, guys(!)
0:05:46 > 0:05:48THEY LAUGH
0:05:48 > 0:05:50Employing their chocolate skills,
0:05:50 > 0:05:52they've decided to rework the Saint Marc,
0:05:52 > 0:05:56adding an extra layer of joconde sponge made with chocolate,
0:05:56 > 0:05:58a task Mark has assigned to Samantha.
0:05:58 > 0:06:00I just need to get it as flat as possible
0:06:00 > 0:06:01before I put it in the oven.
0:06:01 > 0:06:03What kind of chocolate do you have in there?
0:06:03 > 0:06:05I've used an 80% African chocolate
0:06:05 > 0:06:07because when we did the research for the Saint Marc,
0:06:07 > 0:06:09we actually found out that St Marc was from Africa.
0:06:09 > 0:06:11So I've used an 80% African chocolate...
0:06:11 > 0:06:13What do you mean he's from Africa?
0:06:13 > 0:06:15Talk to me about the story of the Saint Marc then.
0:06:15 > 0:06:17I don't really know too much detail about the story
0:06:17 > 0:06:20but I know that originally Marc, St Marc was from Africa.
0:06:20 > 0:06:22Ah, St Marc, the actual saint. Yeah, the guy.
0:06:22 > 0:06:23The guy, not the cake.
0:06:23 > 0:06:25But you'll see the guy in a little while as well
0:06:25 > 0:06:28because I'm actually going to put him on my Saint Marcs.
0:06:28 > 0:06:32Very good. You brought me back to my Christian kind of roots there, yeah?
0:06:34 > 0:06:39Whilst Mark has left Samantha in charge of his team's Saint Marcs,
0:06:39 > 0:06:43in the final kitchen, there's a different strategy.
0:06:43 > 0:06:47We're kind of making a little bit of everything for each dessert.
0:06:48 > 0:06:49Yeah, as a team.
0:06:51 > 0:06:55Captain Sebastien leads Creme De La Creme's only all-French team.
0:06:55 > 0:06:59So we've got Laure which is my cousin.
0:06:59 > 0:07:01And this is Chris, the chef of the bakery.
0:07:01 > 0:07:05We've been here for more than 20 years so... Yeah.
0:07:05 > 0:07:06..are we French?
0:07:06 > 0:07:09I think we're still very French in terms of the heritage.
0:07:09 > 0:07:12Sebastien launched his own patisserie in central London
0:07:12 > 0:07:15four years ago, inspired by the city's taste
0:07:15 > 0:07:18for new twists on French classic pastries.
0:07:18 > 0:07:22Yes, it's more open in France, it's very traditional all the time.
0:07:22 > 0:07:24INTERVIEWER: Are you hesitant, do you think?
0:07:24 > 0:07:26Yes, we are. Oh, yeah, yeah. Yeah. Quite a bit.
0:07:26 > 0:07:27Come on!
0:07:27 > 0:07:30For their team effort Saint Marc,
0:07:30 > 0:07:32Christian is making their sponge layer.
0:07:32 > 0:07:34It's a vanilla sponge which is a...
0:07:34 > 0:07:37I mean, another word for it is joconde du genoise.
0:07:37 > 0:07:38It's a mixture of almond and icing sugar
0:07:38 > 0:07:41folded into a French meringue so this is also going to
0:07:41 > 0:07:44make the sandwich of the Saint Marc so looking forward to that.
0:07:46 > 0:07:49But that's the only traditional element of their Saint Marc.
0:07:49 > 0:07:51Instead of a set vanilla mousse layer,
0:07:51 > 0:07:54Laure will be making a Chantilly cream
0:07:54 > 0:07:56and instead of chocolate mousse,
0:07:56 > 0:07:59Christian will make a chocolate cream flavoured with rum.
0:07:59 > 0:08:01So, what kind of base do you have for the cream?
0:08:01 > 0:08:03Lovely chocolate, gooey, a smooth chocolate cream.
0:08:03 > 0:08:05Yeah, but what's the base of it?
0:08:05 > 0:08:08The gooeyness comes from the fact that it is... How do you mix it up?
0:08:08 > 0:08:11Basically what I did, I actually mixed the 70% dark chocolate
0:08:11 > 0:08:14and a 31% dark chocolate... Yeah, OK. ..just to balance the taste
0:08:14 > 0:08:17because I didn't want to use the 70% chocolate all the way along,
0:08:17 > 0:08:19otherwise it will be too strong chocolate... Yeah, yeah.
0:08:19 > 0:08:22So I want to kind of balance the taste between the vanilla
0:08:22 > 0:08:24and the chocolate that we're making so that's why...
0:08:24 > 0:08:27So you make like a ganache? You...? Yeah, some kind of ganache.
0:08:27 > 0:08:29And then after, you add some egg yolks?
0:08:29 > 0:08:31Yeah, add egg yolk and the rum, fold it in, pour it in,
0:08:31 > 0:08:32it sets very quickly...
0:08:32 > 0:08:35So the yolks, you are cooking the yolks at any stage? No, no.
0:08:35 > 0:08:36Raw? Yes, just raw. Yeah.
0:08:44 > 0:08:47At this point here, we are at 25 minutes into cooking?
0:08:47 > 0:08:49Yeah, maybe we shouldn't look at that, we might be behind.
0:08:49 > 0:08:53James' says, "25 minutes in, clean," here, James, is it?
0:08:53 > 0:08:55Well, you've got to add that in. There you go, spot-on.
0:08:55 > 0:08:59Sajeela, 25 minutes in and you're on schedule, mate. Yes.
0:08:59 > 0:09:02The second miniature the teams must find the time to make
0:09:02 > 0:09:07is a crisp breakfast pastry invented 400 years ago
0:09:07 > 0:09:09by the monks of Salerno, Italy.
0:09:09 > 0:09:12The Sfogliatelle, also known as the lobster tail.
0:09:12 > 0:09:16What I'm looking for is that beautiful lobster tail shape
0:09:16 > 0:09:20with beautiful thin layers and a lot of crunch when you bite into it.
0:09:20 > 0:09:23And the different flavours, of course.
0:09:23 > 0:09:26The pastry chef will have to stretch it very thin
0:09:26 > 0:09:29and it will require a lot of skill to actually roll it afterwards,
0:09:29 > 0:09:31cut it and bake it correctly.
0:09:31 > 0:09:33If any of those elements are missing,
0:09:33 > 0:09:36then it's missing the point and the Sfogliatelle
0:09:36 > 0:09:38will not be there any more, you know?
0:09:38 > 0:09:42James is going to start doing the dough for the Sfogliatelle.
0:09:42 > 0:09:44We've naturally found, well, with a lot of practice,
0:09:44 > 0:09:46that the drier you have the dough,
0:09:46 > 0:09:48it will not come together right in the bowl
0:09:48 > 0:09:50unless you leave it in there for half an hour so if you bring it
0:09:50 > 0:09:53together by hand and then you can get it to rest a lot quicker.
0:09:53 > 0:09:55But considering a few weeks ago I didn't even know the name of it,
0:09:55 > 0:09:57I wouldn't say I'm an expert.
0:09:57 > 0:09:59The Park Lane boys will fill their Sfogliatelle
0:09:59 > 0:10:04with ricotta infused with rum and mixed with orange zest and raisins.
0:10:04 > 0:10:06We've got the dough on for the Sfogliatelle,
0:10:06 > 0:10:08I've just got it resting there. The dough on for the what?
0:10:08 > 0:10:10The dough for the "svoyatelly".
0:10:10 > 0:10:12"Svoyatelly?" I think it's "svoyatelly", I don't know.
0:10:12 > 0:10:15That's what I'm going with. "Svoyatelly, mate."
0:10:15 > 0:10:18Chef Benoit, what's it called? Sfogliatelle.
0:10:18 > 0:10:19Sfoglia-TEL-le!
0:10:19 > 0:10:20Sfoglia-TEL-le!
0:10:20 > 0:10:24See, this is the difference between being like a chef and a pastry chef.
0:10:24 > 0:10:27It's not like making a pizza dough where you just pull it
0:10:27 > 0:10:29and shape it, this has got to be wafer-thin, hasn't it?
0:10:29 > 0:10:30Oh, yes. And stretchy.
0:10:30 > 0:10:33I wouldn't have put it on my priorities of things to try
0:10:33 > 0:10:36but now we're doing it, we're giving it a good go so...
0:10:36 > 0:10:38'Over in the Cookery School...'
0:10:38 > 0:10:39Oops. Sorry.
0:10:39 > 0:10:41'..they're reinventing again.'
0:10:41 > 0:10:42I've got to get it so thin on this
0:10:42 > 0:10:45and then I'm going to stretch it on the table.
0:10:45 > 0:10:46And try not crack it.
0:10:46 > 0:10:49Their Sfogliatelle filling will be a classic ricotta,
0:10:49 > 0:10:51semolina and orange zest
0:10:51 > 0:10:55but their crisp pastry shell will be twice as hard to perfect.
0:10:55 > 0:10:58Knock-knock, Mark, and Mark's team. Can I come in? Hi. Hi.
0:10:58 > 0:11:00Don't worry, I'm not going to put an apron on.
0:11:00 > 0:11:03I'm not going to help you. Oh, why not?
0:11:03 > 0:11:06Well, because one, I don't know what... It's not a competition(!)
0:11:06 > 0:11:08..on earth is that? What's going on here?
0:11:08 > 0:11:10I'm doing a cinnamon and an orange flavoured
0:11:10 > 0:11:13so there'll be alternate colours going down.
0:11:13 > 0:11:15Wait, you're doing different flavour layers of pastry? Yeah.
0:11:15 > 0:11:17OK. OK...
0:11:17 > 0:11:19I think it's hard enough making one type,
0:11:19 > 0:11:21let alone two different types of flavour
0:11:21 > 0:11:25so there is a lot going on here. Yeah, there is, but I love the buzz,
0:11:25 > 0:11:26you know, I love getting into it.
0:11:26 > 0:11:28There is an amazing atmosphere in here.
0:11:28 > 0:11:31It's the concentration, it's the trying to talk to you
0:11:31 > 0:11:34and do this at the same time. Yeah, yeah, yeah.
0:11:34 > 0:11:37So I keep throwing spanners in the works by asking you questions...
0:11:37 > 0:11:38That's all right, you carry on.
0:11:38 > 0:11:41What time are we supposed to finish this Sfogliatelle by?
0:11:41 > 0:11:43You've got 15 minutes, it should be done. Let's go, then.
0:11:44 > 0:11:48'The Park Lane boys and the Cookery School are relying on a pasta maker
0:11:48 > 0:11:51'to roll their pastry dough thin enough
0:11:51 > 0:11:54'to produce the Sfogliatelle's signature crunch.'
0:11:54 > 0:11:56You need to go as thin as possible.
0:11:56 > 0:11:58I mean, that's going to be stretched out by hand again
0:11:58 > 0:12:00so it's got to be, like, nearly see-through.
0:12:00 > 0:12:02'But over in France...'
0:12:02 > 0:12:03Are you ready? No, no, no.
0:12:03 > 0:12:06'..a team approach means they can do things a little differently.'
0:12:06 > 0:12:11THEY SPEAK IN FRENCH
0:12:15 > 0:12:16Come on!
0:12:16 > 0:12:17Yeah, baby.
0:12:19 > 0:12:21It's a little bit tricky to work with.
0:12:22 > 0:12:28I saw on Sebastien's table the technique I've seen in the Italians.
0:12:28 > 0:12:32Yes. They stretch that pastry over the table to kind of really get
0:12:32 > 0:12:36the thinness to be not transparent, not translucent, but not far.
0:12:36 > 0:12:39Everything they are doing here is on the money so far
0:12:39 > 0:12:42and the Sfogliatelle, I can't wait to taste it.
0:12:42 > 0:12:45It's supposed to be very thin like...
0:12:45 > 0:12:46like a paper, you know?
0:12:46 > 0:12:50Sebastien's team's paper-thin, hand-pulled Sfogliatelle
0:12:50 > 0:12:53will be filled with ricotta and semolina,
0:12:53 > 0:12:55flavoured with lemon, cinnamon
0:12:55 > 0:12:56and candied orange peel.
0:12:57 > 0:13:02Once stretched, the pastry should be brushed with melted lard and rolled.
0:13:07 > 0:13:10The idea is, we're going to roll it into this one as well
0:13:10 > 0:13:12for a bit of a thicker roll and then we're going to just let it rest
0:13:12 > 0:13:15in the fridge just to let the lard set to make it quite firm.
0:13:15 > 0:13:17How are we doing, Chef? MARK: All right, I think.
0:13:17 > 0:13:20All right? I think it's the best one I've made so far.
0:13:20 > 0:13:22This is, this is the best one you've made?
0:13:22 > 0:13:24Well, at the moment, until I burn them probably, we'll see.
0:13:24 > 0:13:26TOM LAUGHS
0:13:26 > 0:13:29OK, pastry chefs, you're halfway through.
0:13:29 > 0:13:32You have one and a half hours remaining.
0:13:32 > 0:13:36'In the final 90 minutes, the teams' to-do list should be daunting.'
0:13:40 > 0:13:43Please don't start singing Peter Andre in front of me.
0:13:43 > 0:13:47Hey, Sam, you don't sing, Sam? Hm? Sam, where's your song?
0:13:47 > 0:13:50Oh, mate, I ain't got time to sing.
0:13:50 > 0:13:52'The priority is layering their Saint Marcs.'
0:13:57 > 0:14:00The layers are building up so we clearly have three
0:14:00 > 0:14:03so it'll be interesting to see how deep it gets.
0:14:03 > 0:14:06'The teams need enough time for the layers to chill completely
0:14:06 > 0:14:09'before they can be carved into slices.'
0:14:09 > 0:14:12Do you know what I'm looking for now? Hold on...
0:14:12 > 0:14:14LAUGHTER
0:14:14 > 0:14:17I'm looking for your time sheet. So where are we? We are...
0:14:17 > 0:14:20We're about halfway through. Yeah.
0:14:20 > 0:14:24"Clean chocolate rings." Yes. Where's the chocolate rings?
0:14:24 > 0:14:25Chocolate rings, I need to cut now,
0:14:25 > 0:14:28I'm doing the chocolate rings with the tempered chocolate.
0:14:28 > 0:14:30OK, so are we a little bit behind schedule?
0:14:30 > 0:14:31A little bit behind, yeah. OK.
0:14:31 > 0:14:34'Sajeela and his boys need to make up some time if they're going to
0:14:34 > 0:14:36'complete their third miniature,
0:14:36 > 0:14:39'a dome-shaped Petit Gateau.'
0:14:39 > 0:14:42We're looking for 36 identical domes with a shiny glaze.
0:14:42 > 0:14:45When we cut them open, we want to see different layers
0:14:45 > 0:14:47and different textures.
0:14:47 > 0:14:50The skill set here is about the formation of the dome
0:14:50 > 0:14:52and the layers and the textures inside.
0:14:52 > 0:14:55All the different layers are going to take different times to set
0:14:55 > 0:14:58and then if it's not set, the glaze isn't going to go right.
0:15:00 > 0:15:02I'm making the apple mousse for the dome.
0:15:02 > 0:15:04What did you have in your mousse?
0:15:04 > 0:15:07It's got gelatine, green apple, caster sugar,
0:15:07 > 0:15:09egg yolk, whole eggs and butter.
0:15:09 > 0:15:13You... It's more like a cream, thick cream. Yeah.
0:15:14 > 0:15:17Sebastien's mousse made with Granny Smiths
0:15:17 > 0:15:19will sit on the sable biscuit base,
0:15:19 > 0:15:23have an apple tatin insert and will be decorated
0:15:23 > 0:15:26with a coloured white chocolate glasage and chocolate stalk.
0:15:26 > 0:15:29They're going to use apple as the core of the dome
0:15:29 > 0:15:31which is kind of working with the shape, actually.
0:15:31 > 0:15:34I suspect, but I don't know for sure,
0:15:34 > 0:15:36that we're going to look at an apple eventually
0:15:36 > 0:15:39towards the finished produce and the shape will help that.
0:15:40 > 0:15:43'The judges will expect to see multiple layers
0:15:43 > 0:15:46'and textures inside the Petit Gateau.
0:15:46 > 0:15:48'Inserts need to be made and set
0:15:48 > 0:15:51'so that they can be placed inside the mousse.'
0:15:51 > 0:15:53It's four layers altogether now.
0:15:53 > 0:15:55Mousse, cremeux... Cremeux. ..fudge and a Florentine.
0:15:55 > 0:15:58And a Florentine, you're going to cut individually and put it on?
0:15:58 > 0:16:00Round here, on the base. Nice.
0:16:00 > 0:16:05Sajeela's chocolate ganache will sit inside a dome of blood orange mousse
0:16:05 > 0:16:10that'll be glazed and decorated with tempered chocolate rings.
0:16:10 > 0:16:14'But whilst Sajeela adds a single insert into his domes...
0:16:15 > 0:16:17'..over in the Cookery School...'
0:16:17 > 0:16:20Sorry, I forgot we're BLEEP the fridge. That's all right.
0:16:20 > 0:16:22'..they've learnt how to insert too.'
0:16:22 > 0:16:23What are you up to? What are you making?
0:16:23 > 0:16:25Oh, I've got loads of things going just now.
0:16:25 > 0:16:28I've had a little look through that recipe... Uh-huh.
0:16:28 > 0:16:30..and I've got to be honest, there looks like
0:16:30 > 0:16:31there's a huge amount going on there.
0:16:31 > 0:16:33Yeah, it's all under control.
0:16:33 > 0:16:37'As well as a double-layered raspberry coulis and cream insert,
0:16:37 > 0:16:39'there's vanilla mousse, pistachio dacquoise,
0:16:39 > 0:16:42'fresh raspberries, crystallised pistachios
0:16:42 > 0:16:44'and a coloured white chocolate glaze,
0:16:44 > 0:16:46'containing a secret weapon.'
0:16:46 > 0:16:48Oh, what's that, Helen?
0:16:48 > 0:16:51It's some metallic sparkle for the glaze.
0:16:51 > 0:16:54Metallic sparkle so like to give a little silver sheen, is it?
0:16:54 > 0:16:55To give a shine in the glaze, yes.
0:16:55 > 0:16:57Everyone likes a little bit of bling.
0:16:57 > 0:16:59The bling, we love the bling.
0:17:03 > 0:17:08'45 minutes remaining to complete 108 miniatures.'
0:17:08 > 0:17:11You just need to score...
0:17:12 > 0:17:17'Having rested, the Sfogliatelle dough needs to be cut and shaped.'
0:17:17 > 0:17:18Quick, eh?
0:17:18 > 0:17:21You've rolled them up, loads and loads of layers. Yeah.
0:17:21 > 0:17:23Then you're slicing and then you're gently...
0:17:23 > 0:17:26From the centre, with my thumbs, just gently teasing it out
0:17:26 > 0:17:28so we get the layers.
0:17:28 > 0:17:30So we're getting a cone that's been pushed out.
0:17:30 > 0:17:32And then are you going to put the filling inside
0:17:32 > 0:17:35and then bake them like that? That's it, yeah.
0:17:35 > 0:17:37That guy is doing layers, different colours.
0:17:39 > 0:17:41He's doing different colours.
0:17:45 > 0:17:48You have to fill them until they're almost full.
0:17:48 > 0:17:51If you don't fill them enough, when they cook, they look extremely flat.
0:17:51 > 0:17:54So you need to really fill them to give them the nice curve on the top
0:17:54 > 0:17:56to get the shape that you're looking for.
0:17:56 > 0:17:59I hope they're going to be all the same size. It's not easy.
0:17:59 > 0:18:01We're nearly there, I'm worried about this mousse
0:18:01 > 0:18:04and this glass sugar. Yes, my chocolate hasn't set yet.
0:18:04 > 0:18:08So, got about half an hour, 40 minutes to get it done.
0:18:08 > 0:18:11Is this for baking straightaway or leave it for a rest a bit or...?
0:18:11 > 0:18:13No, straight in, straight in.
0:18:22 > 0:18:25OK, pastry chefs, 30 minutes remaining.
0:18:42 > 0:18:45Can you check how the ones in the freezer are?
0:18:50 > 0:18:52Here you go, there's some more here.
0:18:54 > 0:18:55We need to get these ones glazed now.
0:18:55 > 0:18:57Have you got enough? I don't know.
0:19:02 > 0:19:05I made 40 because...in case when you're working with it,
0:19:05 > 0:19:08it can get damaged, you know, so you need to have a backup plan.
0:19:10 > 0:19:14'But Sajeela and the boys might need more than one backup plan.'
0:19:14 > 0:19:16SAJEELA SIGHS
0:19:29 > 0:19:30BLEEP soft as BLEEP.
0:19:35 > 0:19:38'Despite all their careful timings...'
0:19:38 > 0:19:39You can't even cut that.
0:19:39 > 0:19:42'..the mousse layers on their Saint Marc haven't set.'
0:19:49 > 0:19:53What's happened? Both of the mousses are just starting to really
0:19:53 > 0:19:55lose the structure on the...
0:19:55 > 0:19:58Your Saint Marc, not quite set.
0:19:58 > 0:20:01Are the judges going to be able to notice it?
0:20:01 > 0:20:03Can you notice it?
0:20:03 > 0:20:04Yeah.
0:20:04 > 0:20:07I'll let you get on because I know you need to get this chilled.
0:20:07 > 0:20:09Cheers. Good luck, James.
0:20:09 > 0:20:13I'll leave your time schedule here.
0:20:13 > 0:20:17OK. I'll tell you how long we have, four minutes.
0:20:17 > 0:20:21OK, pastry chefs, that is ten minutes remaining.
0:20:21 > 0:20:22You have ten minutes.
0:20:22 > 0:20:25Oh...
0:20:25 > 0:20:27No, they've opened up a little bit.
0:20:27 > 0:20:29Make sure all the lines go the same way.
0:20:29 > 0:20:32Yeah, yeah. Oui, oui. Excellent. Saint Marcs already caramelised?
0:20:32 > 0:20:34No, they're not even cut up, mate. OK, OK.
0:20:34 > 0:20:36(One, two, three, four, five, six...)
0:20:36 > 0:20:38Can I ask you to portion the Saint Marcs
0:20:38 > 0:20:41cos you can do it a lot quicker? OK.
0:20:45 > 0:20:47Oh, man, that's so soft.
0:20:50 > 0:20:52OK, OK, it's coming. It's good, it's good, it's good.
0:20:54 > 0:20:58'To give their chocolate cream as much time as possible to set...'
0:20:58 > 0:21:02Please, please come up, please.
0:21:05 > 0:21:08'..the all-French brigade have left slicing
0:21:08 > 0:21:10'their Saint Marcs as late as possible.'
0:21:15 > 0:21:17Are you going to be OK for time? I think so. Think so?
0:21:23 > 0:21:24Go for it, go for it.
0:21:24 > 0:21:26BLEEP. It's melting, mate.
0:21:29 > 0:21:31BLEEP. Can we glaze that one again?
0:21:31 > 0:21:33I'm ready to go, Helen, when you're ready.
0:21:33 > 0:21:35We need ten more. Ten more? Ten more.
0:21:37 > 0:21:39How many are you cutting in one round? 11.
0:21:39 > 0:21:42That's not enough. Come on, let's go. We can do it, we can do it.
0:21:43 > 0:21:46Take them up, Helen, because they're yours.
0:21:46 > 0:21:47Yeah, coming through.
0:21:47 > 0:21:49Bring up what you've got, bring up what you've got.
0:21:49 > 0:21:53Just one more, this one, last one. That's it, last one on and let's go.
0:21:55 > 0:21:58Allez, monsieur. Allez, allez, allez.
0:21:58 > 0:21:59Oh, no. That was a disaster.
0:21:59 > 0:22:02OK, guys, that is it. Time is up.
0:22:04 > 0:22:06GIRLS LAUGH
0:22:06 > 0:22:08Yes, that was really hard.
0:22:08 > 0:22:09What's that burning?
0:22:11 > 0:22:12It's the sugar.
0:22:15 > 0:22:16Oh...
0:22:17 > 0:22:20Trust us to set a fire at the end.
0:22:25 > 0:22:30Over 300 cakes and pastries made in just three hours.
0:22:30 > 0:22:32But what will three of the best pastry chefs
0:22:32 > 0:22:34in the world make of the miniatures?
0:22:39 > 0:22:43Sajeela's team have served a traditional Saint Marc slice
0:22:43 > 0:22:48with a cream-based chocolate mousse, vanilla cream and joconde sponge.
0:22:51 > 0:22:54Chef, what happened? You did not hit the brief.
0:22:54 > 0:22:58It's only 32 slice... Yeah. ..over here. I know.
0:22:58 > 0:22:59What a disappointment.
0:22:59 > 0:23:02The precision is just not there.
0:23:02 > 0:23:04When I look at this slice over here,
0:23:04 > 0:23:07I can see 3.2 centimetres
0:23:07 > 0:23:11and when we go to this slice, you've got about 2.5.
0:23:11 > 0:23:16That is not acceptable. Yeah. Precision is so important.
0:23:16 > 0:23:19What happened? It's not frozen enough to cut.
0:23:19 > 0:23:22You can see the first ones where we've got a really nice, clean cut.
0:23:22 > 0:23:23We're happy with that.
0:23:23 > 0:23:26I mean, obviously we would've expected them all to be like that.
0:23:28 > 0:23:30CHERISH: Mm. I love the sponge.
0:23:30 > 0:23:34It's so moist, you can taste the Amaretto that comes in just nicely.
0:23:34 > 0:23:38Your chocolate mousse is softer than your vanilla mousse on top.
0:23:38 > 0:23:40You've not quite got the right amount of gelatine
0:23:40 > 0:23:42or the right amount of chocolate.
0:23:42 > 0:23:45For me, one little criticism on the Saint Marc,
0:23:45 > 0:23:48it's meant to be very well caramelised at the top
0:23:48 > 0:23:49and it's not.
0:23:51 > 0:23:54Sajeela's team's Sfogliatelle is filled with ricotta,
0:23:54 > 0:23:58orange zest, rum and raisins.
0:23:58 > 0:24:01This is the one I was really looking forward to taste.
0:24:01 > 0:24:05The regularity and the shape and the baking, it looks pretty good.
0:24:05 > 0:24:07PASTRY CRUNCHES
0:24:07 > 0:24:09Oh, the noise! Oh, the noise!
0:24:09 > 0:24:13PASTRY CRUNCHES Oh! Mm-hm. Mm!
0:24:13 > 0:24:16Sounds good. I've got goose bumps now, yeah? Yes!
0:24:16 > 0:24:22They are plummy, they are crispy, the inside is yummy. Yep.
0:24:22 > 0:24:24It's full of raisins and rum,
0:24:24 > 0:24:27it's different than what you would get in Napoli but it works.
0:24:27 > 0:24:30Yeah, really, really good.
0:24:30 > 0:24:33The Park Lane boys' dome has a Florentine base,
0:24:33 > 0:24:36a chocolate fudge sponge, orange mousse
0:24:36 > 0:24:38and a chocolate cremeux.
0:24:38 > 0:24:41Your chocolate's a little bit thick for your decor,
0:24:41 > 0:24:42it could be a little bit finer.
0:24:45 > 0:24:46Wow, guys.
0:24:46 > 0:24:49I wasn't disappointed. SAJEELA: Oh, thanks so much.
0:24:49 > 0:24:52Impressive, look at that! Beautiful layering.
0:24:52 > 0:24:53And do you know,
0:24:53 > 0:24:55I heard that crunch as I got through to the bottom.
0:24:55 > 0:24:57Great layering techniques.
0:24:57 > 0:25:00Yeah, really, really good. I like it. Thank you.
0:25:10 > 0:25:14The Cookery School's Saint Marc has two layers of chocolate joconde
0:25:14 > 0:25:18with a creme Chantilly mousse, dark chocolate mousse
0:25:18 > 0:25:20and topped with a vanilla cream sponge.
0:25:21 > 0:25:23It looks good, I have to say.
0:25:23 > 0:25:26Normally the Saint Marc has two even layers.
0:25:26 > 0:25:28Here, there may be more chocolate than vanilla,
0:25:28 > 0:25:30will that affect the taste of the dessert?
0:25:30 > 0:25:32I'm worried about it a little bit.
0:25:37 > 0:25:39Too heavy for my liking.
0:25:39 > 0:25:41I can't finish the whole slice... No?
0:25:41 > 0:25:43..because it is just too dense for my liking.
0:25:43 > 0:25:46This is a little bit of what I was expecting, too much chocolate.
0:25:46 > 0:25:49The chocolate mousse felt very dry, very stiff.
0:25:49 > 0:25:50It's not too much of an issue
0:25:50 > 0:25:53if you've got the cream above which is a little bit lighter.
0:25:53 > 0:25:55In this case, you've got a lot of claggy chocolate.
0:25:55 > 0:25:57The flavour is on the money, though.
0:25:57 > 0:25:59I've got the Amaretto, I've got the chocolate,
0:25:59 > 0:26:01it's just I don't have any of that cream on the top,
0:26:01 > 0:26:03it's just a bit short.
0:26:03 > 0:26:05My question will be, do you really need to put
0:26:05 > 0:26:08an extra chocolate joconde in the middle?
0:26:09 > 0:26:11For Mark's team's second pastry,
0:26:11 > 0:26:16they've made an orange and cinnamon double pastry layer Sfogliatelle
0:26:16 > 0:26:18with an orange zest and ricotta filling.
0:26:18 > 0:26:22I was so interested to see you doing two layers and everything,
0:26:22 > 0:26:26put so much effort into it but looking at them now, Chef... Yeah.
0:26:32 > 0:26:33Bit chewy? Bit chewy.
0:26:35 > 0:26:36Really hard work to eat that.
0:26:36 > 0:26:39Do you think that dough was a little on the thick side? Yeah.
0:26:39 > 0:26:41They've opened up a little bit.
0:26:41 > 0:26:45Those layers have got to be so super thin to make it crisp. Yeah.
0:26:45 > 0:26:48One good thing, though, I loved your use of two oranges.
0:26:48 > 0:26:50The flavour inside the filling is really good.
0:26:50 > 0:26:54I get that little bit of bitterness from the candied fruit
0:26:54 > 0:26:57and the sweeter orange tones from the zests.
0:26:57 > 0:27:01Mark's team have served a raspberry and pistachio dome
0:27:01 > 0:27:03with a vanilla and mascarpone mousse
0:27:03 > 0:27:07and a raspberry jelly and cremeux filling.
0:27:07 > 0:27:09Wow, Chef! What can I say?
0:27:09 > 0:27:12The first look is, "Wow!" in terms of the colour.
0:27:12 > 0:27:14MARK: Thank you. CHERISH: But when I look closer,
0:27:14 > 0:27:18I am just a little bit disappointed that it's not well-glazed
0:27:18 > 0:27:22and the way you put the nuts is not quite uniform as well.
0:27:22 > 0:27:24And when I look at the chocolate pieces,
0:27:24 > 0:27:28I would like a bit more finesse, you know? Very thin.
0:27:28 > 0:27:29I like it to be more uniform.
0:27:30 > 0:27:34Wow, love the slice, love the layering.
0:27:37 > 0:27:41I like the components, you have got five components inside this,
0:27:41 > 0:27:42fantastic!
0:27:42 > 0:27:44Love it, love it, love it.
0:27:44 > 0:27:48I like the pistachio, you eat and then you can feel it's so moist,
0:27:48 > 0:27:53it's so nice, it's very crunchy and it all just melts in my mouth.
0:27:53 > 0:27:56However, if you could just add a little bit of acid,
0:27:56 > 0:27:58it would just balance it.
0:27:58 > 0:28:00For me, the sugar level is too high.
0:28:00 > 0:28:03That's why you need acidity. Otherwise, it looks good. Thanks.
0:28:03 > 0:28:04Thank you.
0:28:06 > 0:28:07LAUGHTER
0:28:17 > 0:28:19Oh, God.
0:28:20 > 0:28:24Sebastien's team's Saint Marc is filled with a chocolate cream
0:28:24 > 0:28:27and instead of a set vanilla mousse layer,
0:28:27 > 0:28:29they've piped whipped Chantilly cream.
0:28:29 > 0:28:31You've obviously had some issues today.
0:28:31 > 0:28:35I haven't got the right amount of Saint Marcs... Uh-huh.
0:28:35 > 0:28:39..and they're not standing up. What happened?
0:28:39 > 0:28:41We have an issue with the time, I think.
0:28:41 > 0:28:45We had to rush at the last minute and try to make it anyway.
0:28:47 > 0:28:49I love the chocolate.
0:28:49 > 0:28:51It's got real strength to it, it's really powerful
0:28:51 > 0:28:54but it's working with the cream as well. Mm-hm.
0:28:54 > 0:28:57It's just blending, harmonising together.
0:28:57 > 0:28:59The sponge is lovely and light, nicely imbibed,
0:28:59 > 0:29:02it's a shame you didn't get the effect you'd like
0:29:02 > 0:29:03but the flavours are very good.
0:29:03 > 0:29:06CHERISH: It's a little bit sweet for my liking
0:29:06 > 0:29:10and a last comment is that the sponge, for me, is a little bit dry.
0:29:10 > 0:29:11SEBASTIEN: OK.
0:29:11 > 0:29:12It is not a Saint Marc. OK.
0:29:12 > 0:29:15So normally they are slightly lighter
0:29:15 > 0:29:18so normally there is a whipped cream on both elements
0:29:18 > 0:29:20or at least the chocolate base is a bit firmer. OK.
0:29:20 > 0:29:22I think there might have been, it might have been
0:29:22 > 0:29:25helping you if you would've chosen a different recipe for that.
0:29:25 > 0:29:26Maybe, yeah.
0:29:28 > 0:29:32Sebastien's team have filled their handcrafted Sfogliatelle
0:29:32 > 0:29:35with lemon and ricotta.
0:29:35 > 0:29:38In terms of the size, I'm actually a little bit disappointed.
0:29:38 > 0:29:41In terms of those sizes, it's a bit big.
0:29:41 > 0:29:44They are a little bit flat as well, if I may say.
0:29:52 > 0:29:54In my mind, when I look at it the way you do, I thought that
0:29:54 > 0:29:57this would be so crispy when I bite it down,
0:29:57 > 0:30:00it just break in my mouth... No, but it did not.
0:30:00 > 0:30:04It is not as crunchy as I imagined it to be
0:30:04 > 0:30:06and also the filling, I think it's very doughy.
0:30:06 > 0:30:08SEBASTIEN: OK. They do look a little pale.
0:30:08 > 0:30:10If it had gone a little bit longer in the oven,
0:30:10 > 0:30:12would've got a little bit extra crunch from it.
0:30:12 > 0:30:15The technique, though, was really good.
0:30:16 > 0:30:19Sebastien's team has served an apple mousse dome
0:30:19 > 0:30:22with a layer of tarte tatin in the centre
0:30:22 > 0:30:25and it's covered in a white chocolate glaze.
0:30:25 > 0:30:28I was expecting the dome to perhaps look like the top of an apple.
0:30:28 > 0:30:31Then I look at that, I'm not sure I'm seeing any apple whatsoever.
0:30:31 > 0:30:35Mm. The glaze looks very dull. The glaze was too cold, yeah.
0:30:35 > 0:30:37The edges are really rough.
0:30:37 > 0:30:39I can't wait to actually try to look inside.
0:30:42 > 0:30:45OK. So there's clearly chocolate.
0:30:45 > 0:30:47Yeah. So you wanted it purposely to be firm.
0:30:47 > 0:30:50Why, should it be lighter and nicer, yeah?
0:30:51 > 0:30:52OK, let's see what's inside.
0:31:00 > 0:31:03I'm lost a bit in translation here. OK.
0:31:03 > 0:31:05Yeah, I know it's made of apple. Yep.
0:31:05 > 0:31:08I've got in the tatin, the apple texture,
0:31:08 > 0:31:11it's building up a lot of sugar in my mouth. OK.
0:31:11 > 0:31:14I feel a lot of sweetness. I don't know what you guys think?
0:31:14 > 0:31:16Well, we're in the UK,
0:31:16 > 0:31:21we are some of the best producers of apples in the world. Yeah.
0:31:21 > 0:31:25There are hundreds of varieties, all with different textures,
0:31:25 > 0:31:27different flavours. Yeah, of course.
0:31:27 > 0:31:31You know, it would have been nice just to see you use some of those.
0:31:31 > 0:31:32OK.
0:31:37 > 0:31:38TRANSLATION:
0:31:40 > 0:31:42TRANSLATION:
0:31:49 > 0:31:52'The final result of this heat will be based on points
0:31:52 > 0:31:53'awarded by the judges.
0:31:53 > 0:31:56'The team with the most after both tests
0:31:56 > 0:31:59'are guaranteed a place in the semifinal.'
0:31:59 > 0:32:03Each judge will mark each pastry a score out of ten.
0:32:03 > 0:32:06So that is a possible 30 points available,
0:32:06 > 0:32:0890 in total.
0:32:08 > 0:32:11Now, we'll start the scoring with Sebastien's team.
0:32:13 > 0:32:14For your Saint Marc...
0:32:14 > 0:32:167 points.
0:32:16 > 0:32:18For your Sfogliatelle...
0:32:18 > 0:32:2015 points.
0:32:20 > 0:32:21For your domes...
0:32:21 > 0:32:2312 points.
0:32:23 > 0:32:26That gives you a grand total of 34.
0:32:26 > 0:32:28'Thanks to a disastrous Saint Marc,
0:32:28 > 0:32:31'it's a poor start for the French chefs.'
0:32:32 > 0:32:34We'll move on to Mark's team.
0:32:34 > 0:32:36For the Saint Marc...
0:32:36 > 0:32:3815 points.
0:32:38 > 0:32:41For the Sfogliatelle...
0:32:41 > 0:32:43that's 12 points.
0:32:43 > 0:32:45And for the Petit Gateau Domes...
0:32:45 > 0:32:4719 points.
0:32:47 > 0:32:50That gives your team a grand total
0:32:50 > 0:32:52of 46 points.
0:32:52 > 0:32:55'Mark's Cookery School takes the lead.
0:32:55 > 0:32:58'But can the Park Lane boys catch them?'
0:32:58 > 0:33:01For Sajeela's Saint Marc...
0:33:01 > 0:33:0313 points.
0:33:03 > 0:33:05Now, for the Sfogliatelle...
0:33:05 > 0:33:0723 points.
0:33:07 > 0:33:12'Sajeela now needs 11 more points to take the lead from Mark.'
0:33:12 > 0:33:16Now, finally, for the Petit Gateau...
0:33:16 > 0:33:1819 points.
0:33:18 > 0:33:22That gives you a total score of 55 for your miniatures.
0:33:24 > 0:33:25Sajeela,
0:33:25 > 0:33:26your team is in the lead.
0:33:26 > 0:33:29Mark, you're close behind and,
0:33:29 > 0:33:31Sebastien, you've got it all to play for.
0:33:31 > 0:33:34Why don't you dust yourself down, get on a break
0:33:34 > 0:33:37and come back this afternoon with a fighting spirit?
0:33:37 > 0:33:41Go on, guys. Well done, chefs. Well done, guys. Well done.
0:33:45 > 0:33:48I couldn't believe we came out on top, to be honest.
0:33:48 > 0:33:50With the last sort of 30 minutes, we were really struggling
0:33:50 > 0:33:53with obviously being able to cut the Saint Marcs or anything.
0:33:53 > 0:33:54Well done, guys. Job well done.
0:33:54 > 0:33:57SEBASTIEN: 'I think we should catch up this afternoon.'
0:33:57 > 0:33:59We've got it all to play for. Chris? Yeah, absolutely.
0:33:59 > 0:34:02Feeling confident? Yeah, feeling confident. Good. Yeah.
0:34:02 > 0:34:04MARK: 'It's only nine points so, you know, we could do it.'
0:34:04 > 0:34:07We will do it. We can do it. We have to. We can do it.
0:34:07 > 0:34:09Carry on fighting.
0:34:09 > 0:34:11Game on now.
0:34:11 > 0:34:14The scale of the final challenge is so huge
0:34:14 > 0:34:16that the night before the heat began,
0:34:16 > 0:34:19the teams were given a golden hour to prepare any elements
0:34:19 > 0:34:22that needed chilling or setting.
0:34:22 > 0:34:23Mark, have you got work for me?
0:34:23 > 0:34:25Er, no.
0:34:25 > 0:34:27There are so many points at stake...
0:34:27 > 0:34:30THEY SPEAK IN FRENCH
0:34:30 > 0:34:32..that a guaranteed place in the semifinals
0:34:32 > 0:34:34is still within everyone's grasp.
0:34:34 > 0:34:38Can you just have a look at my honeycomb?
0:34:38 > 0:34:40How do you think this morning's gone? Sajeela's team?
0:34:40 > 0:34:43They're in the lead but it wasn't all hunky-dory.
0:34:43 > 0:34:46I think their Saint Marc was showing weaknesses there.
0:34:46 > 0:34:49I'm not sure if they've got the skill really to back it up.
0:34:49 > 0:34:50Second half will be very interesting.
0:34:50 > 0:34:53What do we make of Mark's team? I like Mark's team
0:34:53 > 0:34:56and I think we're going to see some really delicate, little touches.
0:34:56 > 0:34:59He had difficulty with his Sfogliatelle this morning
0:34:59 > 0:35:01so I'm not sure.
0:35:01 > 0:35:02Sebastien and his team, they are behind
0:35:02 > 0:35:05but there is such a huge amount of points available
0:35:05 > 0:35:07this afternoon that they should be able to pull something back.
0:35:07 > 0:35:10Well, I think they need a bit of more communication
0:35:10 > 0:35:11and time management.
0:35:11 > 0:35:14For me, I just noticed when it started going a little bit wrong,
0:35:14 > 0:35:16they started resorting to talk to each other in French.
0:35:16 > 0:35:18Is that a bad sign when you start talking French?
0:35:18 > 0:35:20For British people, it may be.
0:35:20 > 0:35:22THEY LAUGH
0:35:25 > 0:35:27Welcome back, chefs.
0:35:27 > 0:35:29It's now time for the showpiece.
0:35:29 > 0:35:33You have to create a visually stunning showpiece dessert
0:35:33 > 0:35:37that takes its inspiration from a popular British pudding.
0:35:37 > 0:35:40This is all about reinvention, taking the ordinary
0:35:40 > 0:35:42and making it the extraordinary.
0:35:42 > 0:35:45Claire, what dessert have you taken as a starting point
0:35:45 > 0:35:47for the chefs today?
0:35:47 > 0:35:49Well, it's another one of my favourites.
0:35:49 > 0:35:51Sticky toffee pudding.
0:35:51 > 0:35:54Really interested to see how you turn this around.
0:35:54 > 0:35:57The design, shape, presentation
0:35:57 > 0:36:00and decoration of the dessert are your choice.
0:36:00 > 0:36:05You will be asked to serve your dessert for 36 portions
0:36:05 > 0:36:09on a base no bigger than 90 centimetres square
0:36:09 > 0:36:12and for the height, the sky is the limit.
0:36:12 > 0:36:15Chefs, your time starts now.
0:36:15 > 0:36:19THEY SPEAK IN FRENCH
0:36:19 > 0:36:22'Bringing the sticky toffee pudding into fine dining
0:36:22 > 0:36:25'requires an eye for spectacular design...'
0:36:25 > 0:36:26Behind you!
0:36:26 > 0:36:29'..and an ability to balance the core flavours and textures
0:36:29 > 0:36:32'with some unexpected additions.'
0:36:32 > 0:36:35What makes a great sticky toffee pudding is dates,
0:36:35 > 0:36:38brown sugar, molasses, as in treacle,
0:36:38 > 0:36:40they can go to town on everything else
0:36:40 > 0:36:42but I want the flavours
0:36:42 > 0:36:46and at least a third has got to be sponge in there,
0:36:46 > 0:36:47because that is the main element.
0:36:47 > 0:36:50Not going to be hanging around here, are you? No.
0:36:50 > 0:36:53'On Park Lane, responsibility for the sponge has fallen to James.'
0:36:53 > 0:36:56The guys are obviously working on all the showpiece stuff
0:36:56 > 0:37:00and I'm pretty much going to be making the actual dessert itself so,
0:37:00 > 0:37:02yeah, a lot of things are on me here.
0:37:02 > 0:37:05Sajeela and Sam will be making a giant toffee tower
0:37:05 > 0:37:07from brandy snaps and sugar work.
0:37:07 > 0:37:09James' desserts will be at the base
0:37:09 > 0:37:13and his classic date sponge is the only traditional element
0:37:13 > 0:37:15to their sticky toffee showpiece.
0:37:15 > 0:37:17What's going on here?
0:37:17 > 0:37:21I'm making a vanilla mousse which we're going to set
0:37:21 > 0:37:25and put in a caramelised plum jelly into the centre.
0:37:25 > 0:37:27Is there going to be a sponge element in there?
0:37:27 > 0:37:28We've got a sticky toffee sponge.
0:37:28 > 0:37:31You haven't completely removed the sticky toffee idea?
0:37:31 > 0:37:32No, no, no. You need to keep that.
0:37:32 > 0:37:34That's the one thing you should definitely keep.
0:37:34 > 0:37:36'Staying true to the sticky toffee pudding...'
0:37:36 > 0:37:38OK.
0:37:38 > 0:37:41'..could ensure Sajeela's team maintain their lead.'
0:37:41 > 0:37:43We have really practised this task
0:37:43 > 0:37:45and everything is going on time, perfect.
0:37:45 > 0:37:47'And over in the Cookery School...'
0:37:47 > 0:37:49I've made a sponge which is just in the oven.
0:37:49 > 0:37:52'..they're hoping to catch them with a similar approach.'
0:37:52 > 0:37:55I'm just doing the sticky toffee dessert.
0:37:55 > 0:37:59OK, have you got any dates in there? Date jam. Date jam, ooh, OK.
0:37:59 > 0:38:00And dates in the sponge as well.
0:38:00 > 0:38:03OK, I'm feeling a little bit more confident there.
0:38:03 > 0:38:05'But with it all to do...'
0:38:05 > 0:38:06The mousse, please.
0:38:09 > 0:38:11'..Team France are gambling.'
0:38:11 > 0:38:14I'm making the black treacle dacquoise,
0:38:14 > 0:38:16it's like a black treacle biscuit.
0:38:16 > 0:38:19I'm going to fold in the rest of this to create some air in it
0:38:19 > 0:38:20so it's nice and spongy.
0:38:20 > 0:38:23Christian is folding in extra meringue to create
0:38:23 > 0:38:27a hybrid dacquoise biscuit base for three large desserts,
0:38:27 > 0:38:29topped with an apricot and date compote
0:38:29 > 0:38:30and caramel mousse.
0:38:30 > 0:38:35And they'll surround an ornate blown-sugar flamingo.
0:38:35 > 0:38:39Er, this'll go up like that, only on stands.
0:38:39 > 0:38:42So I'll be piping it around rings and then bake them off.
0:38:42 > 0:38:46They've gone for dacquoise but dacquoise is like an almond meringue
0:38:46 > 0:38:49so it's not very spongy then after, it's a white chocolate,
0:38:49 > 0:38:51caramelised white chocolate kind of mousse.
0:38:51 > 0:38:54Are we going to see the sticky toffee pudding in this element?
0:38:54 > 0:38:58I'm worried that we might actually miss the brief on this.
0:39:00 > 0:39:02'With bases headed for the oven...'
0:39:02 > 0:39:04Shall I pour the rest of that mix in?
0:39:04 > 0:39:07Just give it a little shake so it tries to stay even.
0:39:07 > 0:39:11'..and mousses and toppings setting, the teams can begin preparing
0:39:11 > 0:39:14'their decorative elements in earnest.'
0:39:14 > 0:39:15Right, let's go.
0:39:16 > 0:39:18'The Cookery School's centrepiece display
0:39:18 > 0:39:21'requires a huge amount of chocolate work.'
0:39:21 > 0:39:23Mark, do you want me to put the soil out to cool over here?
0:39:23 > 0:39:26Just be careful of my chocolate bits.
0:39:26 > 0:39:27'And there's a reason why there's
0:39:27 > 0:39:29'a young chocolate champion in the team...'
0:39:29 > 0:39:31I do most of the chocolate elements,
0:39:31 > 0:39:33I think because the girls trust me a bit.
0:39:33 > 0:39:35'..because Samantha's old teacher Mark
0:39:35 > 0:39:38'has won the UK Chocolate Masters twice.'
0:39:38 > 0:39:41How are we doing, Mark's team? Are we all right? Yeah.
0:39:41 > 0:39:43That looks, erm...
0:39:43 > 0:39:46That looks interesting. What is it?
0:39:46 > 0:39:48It's going to be a chocolate tree. So what are you doing now?
0:39:48 > 0:39:51You're moulding... I'm just blitzing the chocolate
0:39:51 > 0:39:53so we can create a little bit of heat that just melts it.
0:39:53 > 0:39:54So it can stay quite firm.
0:39:54 > 0:39:57So I'm starting the trunk but starting the branches
0:39:57 > 0:39:59because they've got to set a little bit while we build it up.
0:39:59 > 0:40:01So you're slowly layering it up. Yeah.
0:40:01 > 0:40:03What's the end result going to look like?
0:40:03 > 0:40:06It's going to be the Lake District. Oh, I see.
0:40:06 > 0:40:10OK. OK. Now, let me get this, only I know where this is going.
0:40:10 > 0:40:13Sticky toffee pudding originates from the Lake District.
0:40:13 > 0:40:15Absolutely, from Ullswater.
0:40:15 > 0:40:19'Mark's tree will loom over 36 individual desserts
0:40:19 > 0:40:21'with a date sponge and vanilla cream,
0:40:21 > 0:40:24'encased in a creamy toffee mousse.
0:40:24 > 0:40:28'Each one will come with its own nip of local Lake District whisky.'
0:40:28 > 0:40:31Is there going to be any lake? Yeah, caramel lake.
0:40:31 > 0:40:32A caramel lake? Yeah.
0:40:34 > 0:40:37Caramel lake, chocolate tree... Signpost.
0:40:37 > 0:40:41So got little mushroom tops here, the little stalks there.
0:40:41 > 0:40:45And this massive block of polystyrene.
0:40:45 > 0:40:48Yeah, so we're going to have steps, chocolate steps
0:40:48 > 0:40:50and that's what the dessert's going to be on.
0:40:50 > 0:40:51We've got little bits of dry ice
0:40:51 > 0:40:55so it's like the morning dew of the Lake District.
0:40:55 > 0:40:58Oh, my God, this is massively adventurous, this, isn't it?
0:40:58 > 0:40:59This really is pushing the boat out.
0:40:59 > 0:41:02You're just staying silent and working with your chocolate. Yeah.
0:41:02 > 0:41:05Head down, working hard. What are we going to be like for timescale,
0:41:05 > 0:41:07is it going to be all right? Yeah, it'll be all right.
0:41:07 > 0:41:09Yeah. All right. It's no bother. No bother.
0:41:09 > 0:41:12We're only building the Lake District. It's a daily job.
0:41:12 > 0:41:14Just creating it, yeah. Yeah.
0:41:15 > 0:41:19Park Lane and Team France are planning to master a huge
0:41:19 > 0:41:21quantity of sugar work.
0:41:21 > 0:41:23The sugar is going to be heated up and then coloured
0:41:23 > 0:41:27and then poured onto various pieces,
0:41:27 > 0:41:29then cooled down again.
0:41:29 > 0:41:31Then we're going to assemble it
0:41:31 > 0:41:33and use it to form the structure.
0:41:33 > 0:41:37Two thermometers, two pans on - you look like a bit of a scratch DJ.
0:41:37 > 0:41:40Wicked, innit? Wiki-wicked!
0:41:40 > 0:41:41So, sugar work for you -
0:41:41 > 0:41:44this is going to get up to a certain temperature - what degree?
0:41:44 > 0:41:49This is for the base, so anything over 172, I'm happy with.
0:41:49 > 0:41:52So we're on 160... Not far off.
0:41:52 > 0:41:55170... 174, 173!
0:41:55 > 0:41:56I'll get out of the way.
0:41:56 > 0:41:58I would be very careful, this is very hot.
0:41:58 > 0:42:02I will be very careful, don't worry, Chef.
0:42:02 > 0:42:05You're getting me all nervous, now. Mate, I wouldn't worry about me.
0:42:05 > 0:42:07I'm here watching and learning.
0:42:08 > 0:42:12It's bubbling quite a lot more than I expected, but it should be fine.
0:42:12 > 0:42:16If you do get bubbles in it, you can run it over with a blowtorch.
0:42:16 > 0:42:17As you can see -
0:42:17 > 0:42:21most of the air bubbles are pretty much gone, now.
0:42:21 > 0:42:23So it's a clear, wonderfully looking,
0:42:23 > 0:42:24copper-like glazed finish to it.
0:42:24 > 0:42:27Exactly. Like stained glass, isn't it? Yeah, exactly.
0:42:27 > 0:42:30Need to have absolutely no bubbles.
0:42:30 > 0:42:31None. OK?
0:42:31 > 0:42:32Oh!
0:42:34 > 0:42:35It's set in the middle.
0:42:35 > 0:42:37Blimey.
0:42:37 > 0:42:38Oui.
0:42:45 > 0:42:47Why?
0:42:50 > 0:42:54Do you know why? Why does it do that? I don't know.
0:42:55 > 0:42:57CHERISH: I have a little bit of concern.
0:42:57 > 0:42:59Crystallisation is a no-no
0:42:59 > 0:43:01in the sugar world.
0:43:01 > 0:43:05When you boil sugar, your pan has to be absolutely so clean.
0:43:05 > 0:43:08Any impurity will cause crystallisation
0:43:08 > 0:43:10and when you're boiling your sugar, it's
0:43:10 > 0:43:13so crucial that you have to take a clean brush and you have to
0:43:13 > 0:43:17wash down the crystallise that's formed on the side of the pan.
0:43:17 > 0:43:19Any crystal that formed before
0:43:19 > 0:43:21it went in the pan will cause crystallisation.
0:43:26 > 0:43:29Sajeela has chosen a technique never seen before
0:43:29 > 0:43:31in this year's Creme De La Creme.
0:43:31 > 0:43:35The brandy snap is a very risky task because it's not like sugar
0:43:35 > 0:43:38and chocolate. He's building with giant brandy snaps.
0:43:38 > 0:43:41You need to bake the right temperature,
0:43:41 > 0:43:45then you need to wait for the right temperature to mould it
0:43:45 > 0:43:47the shape you like.
0:43:47 > 0:43:49Traditionally, for the sticky toffee pudding,
0:43:49 > 0:43:53normally you put a brandy snap basket with ice cream on the side.
0:43:53 > 0:43:57That's why I took the idea to use the brandy snap as a showpiece.
0:43:57 > 0:44:00Whilst Sajeela is trying to remain traditional,
0:44:00 > 0:44:05Sebastien's patissieres are adding another one of their twists.
0:44:05 > 0:44:10OK, you've got your compote of dates and... Yes. ..apricot mousse.
0:44:10 > 0:44:13And the whole lot will be glazed with caramel? Yes.
0:44:13 > 0:44:16So where is the sticky toffee...?
0:44:16 > 0:44:20You've got the dates in there, black treacle...
0:44:20 > 0:44:25So you've gone a little bit French with the dacquoise, hein?
0:44:25 > 0:44:28Yes, kind of! You took the sticky toffee out...
0:44:28 > 0:44:30To make an English... A French dacquoise!
0:44:30 > 0:44:33And you brought the dacquoise back in. Absolutely, Chef. OK.
0:44:33 > 0:44:36That's what we're trying to make. A new dessert. Good luck with that.
0:44:36 > 0:44:37Thank you, Chef.
0:44:41 > 0:44:44Right, Mark - I'm ready to start painting.
0:44:50 > 0:44:53These are little rocks we're putting on our showpiece.
0:44:53 > 0:44:56We're putting some soil on and bits like that.
0:44:57 > 0:45:00Pulling sugar is my thing. I know!
0:45:00 > 0:45:02I'm going to make five flowers,
0:45:02 > 0:45:04kind of like a lily.
0:45:07 > 0:45:10That's not too bad, you see - you get some sheen, a little bit.
0:45:10 > 0:45:11Well done.
0:45:11 > 0:45:12I've got goose bumps.
0:45:12 > 0:45:16This is the artist side of my profession and it's very
0:45:16 > 0:45:20impressive to see a young lad like Sam, a young British lad
0:45:20 > 0:45:24like Sam being able to actually give it a crack and hopefully show us
0:45:24 > 0:45:27and blow us away with some beautiful sugar work.
0:45:27 > 0:45:29For his showpiece,
0:45:29 > 0:45:33Sebastien is risking the hardest sugar work technique there is.
0:45:34 > 0:45:36What are you blowing now? A bird.
0:45:36 > 0:45:39What kind of bird? A flamingo. Nice.
0:45:39 > 0:45:41I'm going to blow it a little bit,
0:45:41 > 0:45:43we should see something like a ball, you know.
0:45:45 > 0:45:49Slowly. The time is going to be a bit... Yes, definitely.
0:45:56 > 0:45:58You have to be very quick.
0:45:58 > 0:45:59Once blown, the hot,
0:45:59 > 0:46:02moulded sugar must be cooled rapidly
0:46:02 > 0:46:04or it will wilt out of shape.
0:46:04 > 0:46:05Ah!
0:46:10 > 0:46:13Just couldn't get it right, you know, because of the heat.
0:46:13 > 0:46:15So I hope this one is going to be all right.
0:46:15 > 0:46:17Have you worked with sugar for long?
0:46:17 > 0:46:20Years before. Like, ten years ago.
0:46:20 > 0:46:22I stopped - I shouldn't have stopped.
0:46:22 > 0:46:25How long have you rehearsed the sugar work? Two weeks.
0:46:25 > 0:46:27OK, so you haven't done it for ten years,
0:46:27 > 0:46:30and in two weeks, you're back to square one!
0:46:30 > 0:46:32Trying again.
0:46:32 > 0:46:35OK, that's a challenge, but... It's good.
0:46:37 > 0:46:39I'm worried that they've taken a little bit more on
0:46:39 > 0:46:41than they can actually chew.
0:46:42 > 0:46:46Blown sugar is not pulled enough, so it's full of little lumps.
0:46:46 > 0:46:48I think they are blowing it a little too warm,
0:46:48 > 0:46:52so they're struggling to get as even a shape as he wants to.
0:46:52 > 0:46:54They've had to cook sugar to do the base -
0:46:54 > 0:46:57the first batch has completely crystallised.
0:46:58 > 0:47:02No, no, no, no. And that's the problem with cooked sugar.
0:47:02 > 0:47:05It's different from chocolate work, it's not a skill you can grab
0:47:05 > 0:47:06after two or three goes -
0:47:06 > 0:47:09you have to really understand the matiere itself.
0:47:09 > 0:47:12It's not a skill they've practised long enough.
0:47:14 > 0:47:17Pastry chefs, you have half an hour remaining.
0:47:18 > 0:47:22It's going to be the basket to fill my brandy snap cubes.
0:47:22 > 0:47:25We'll put a flower on here, sugar flower, for four baskets.
0:47:26 > 0:47:29I'm nearly done. I've got about ten more to make.
0:47:33 > 0:47:34Beautiful!
0:47:38 > 0:47:39Go down a bit, Helen, please.
0:47:44 > 0:47:45You can hold them, Sam, it's fine.
0:47:45 > 0:47:47Push it forward.
0:47:49 > 0:47:52That's it. Push, push, push - stop, stop, stop!
0:47:55 > 0:47:56Caramel and black treacle glaze.
0:47:59 > 0:48:01Why is it not coming out?
0:48:02 > 0:48:04Do you want me to snip, and you de-mould?
0:48:09 > 0:48:11I'm not happy with the way that's coming off.
0:48:11 > 0:48:14The frozen jelly has almost a layer of frost on it,
0:48:14 > 0:48:19so then when you put it onto a mousse and it defrosts, you
0:48:19 > 0:48:22almost get a small layer of water, which is why it's starting to slide.
0:48:22 > 0:48:25That is five minutes remaining.
0:48:25 > 0:48:28You have five minutes. Going to be OK.
0:48:28 > 0:48:31Just putting everything together, now.
0:48:39 > 0:48:40Careful, careful.
0:49:05 > 0:49:07I broke one of the BLEEP leaves.
0:49:10 > 0:49:13Five, four, three,
0:49:13 > 0:49:15two, one.
0:49:15 > 0:49:18That is it, chefs. Time is up.
0:49:24 > 0:49:25Look at the state of this place!
0:49:27 > 0:49:29Bomb's gone off. Yep!
0:49:42 > 0:49:44Yep! It looks fine.
0:49:48 > 0:49:50What are you thinking, Chef?
0:49:53 > 0:49:55I don't know what to think.
0:50:07 > 0:50:09No, let's hope it doesn't. Let's hope it doesn't!
0:50:25 > 0:50:27Ah! Aaahh! That is nice.
0:50:27 > 0:50:29NOW I understand a bit more.
0:50:29 > 0:50:31It's come alive, eh? Yes, it's come alive.
0:50:35 > 0:50:37It's a big chunk.
0:50:37 > 0:50:38It's, er...
0:50:38 > 0:50:40How can I describe that?
0:50:40 > 0:50:43It's not exactly what I would have expected.
0:50:43 > 0:50:45Everything is flat and very cubic.
0:50:45 > 0:50:49I applaud you for the workmanship that you put in.
0:50:49 > 0:50:51I can see the stone, I can see the flower,
0:50:51 > 0:50:53I can see the mushrooms and the sign.
0:50:53 > 0:50:55However, less is more, Chef.
0:50:55 > 0:50:57Less is more.
0:50:57 > 0:51:01Do you sprinkle the pipette over, or...? No, you... Suck it up first?
0:51:01 > 0:51:03Yes. I would probably do it after.
0:51:03 > 0:51:05The alcohol is Lake District whisky.
0:51:11 > 0:51:13I'm a little disappointed.
0:51:13 > 0:51:16It actually tastes really good, but it hasn't got the flavour
0:51:16 > 0:51:18profiles that are dominant that should be there.
0:51:18 > 0:51:22I hardly got any date flavour in there at all.
0:51:22 > 0:51:24Nice dessert to eat.
0:51:24 > 0:51:25If I was to eat it blind,
0:51:25 > 0:51:28would that remind me of a sticky toffee pudding?
0:51:29 > 0:51:33Judges? Not for me. I admire, though, the try.
0:51:33 > 0:51:35LOVE the whisky, oh, my word!
0:51:35 > 0:51:38If you can have more, I would take a couple more with me!
0:51:38 > 0:51:41I think it is really nice, because it's so sweet.
0:51:41 > 0:51:44What happens when you take the whisky, it balances it up.
0:51:44 > 0:51:46Cherish is just helping herself to another whisky -
0:51:46 > 0:51:48I'll grab your books!
0:52:17 > 0:52:20The uniformity of your gateaux is lovely.
0:52:20 > 0:52:22They're clean around the bottoms
0:52:22 > 0:52:26and you've got a nice thin glaze on there and they're shiny.
0:52:27 > 0:52:30I've got to give you credit for trying the art of sugar,
0:52:30 > 0:52:34but I think we lost a little bit the volume and the shape.
0:52:34 > 0:52:36Is that the third one you've blown?
0:52:36 > 0:52:38Yes. It was very hot this afternoon.
0:52:38 > 0:52:40It wasn't hot.
0:52:40 > 0:52:42When I've asked you if you had a fan or anything to try to
0:52:42 > 0:52:46cool down the sugar, you were using cooling spray...
0:52:46 > 0:52:47I was a little bit shocked,
0:52:47 > 0:52:51because you create a thermic shock on the sugar.
0:52:51 > 0:52:53Although you're trying to cool it down,
0:52:53 > 0:52:55you're also making it a lot weaker.
0:52:55 > 0:52:58Therefore...the bird itself
0:52:58 > 0:53:01is having difficulties to stay standing up.
0:53:08 > 0:53:11This is so far removed... from a sticky toffee pudding,
0:53:11 > 0:53:14it's no longer a sticky toffee pudding.
0:53:14 > 0:53:17There's no date sponge, I can taste passion fruit
0:53:17 > 0:53:19and I can taste sweetness and caramel and that is all.
0:53:19 > 0:53:23If there are dates with the apricots, I really can't taste it.
0:53:23 > 0:53:28We've lost the dacquoise effect to create a spongy effect.
0:53:28 > 0:53:31Mixing it up with the apricot kind of lost the date effect,
0:53:31 > 0:53:34which you were trying to do, and I'm saying with a little bit more
0:53:34 > 0:53:37work on it, you could have actually cracked it.
0:53:37 > 0:53:39With being very innovative.
0:53:39 > 0:53:43It is a French version... Attempt!
0:53:43 > 0:53:45..to a sticky toffee pudding.
0:53:54 > 0:53:56Well, we did the best... you know, we can.
0:54:13 > 0:54:15Do you need another lighter, mate? Smells amazing.
0:54:15 > 0:54:18Toffee smoke. Is it toffee smoke?
0:54:18 > 0:54:20THEY COUGH
0:54:20 > 0:54:23You might want to turn it off, before you smoke out your judges!
0:54:23 > 0:54:25I think that's enough, no? Yep!
0:54:25 > 0:54:27You've certainly got...
0:54:27 > 0:54:29Got wow factor!
0:54:29 > 0:54:30We meant to go in small bursts,
0:54:30 > 0:54:32I think we got a bit excited on that one!
0:54:32 > 0:54:35Wow, wow, wow.
0:54:35 > 0:54:37You make me look where I want to look
0:54:37 > 0:54:40and you flow down... and finish off with the curl.
0:54:40 > 0:54:42It's very clean, it's very sharp
0:54:42 > 0:54:45and it's very, very sexily done.
0:54:51 > 0:54:54I'm really pleased to see the proportion of sponge to mousse.
0:54:54 > 0:54:57I'm a little disappointed with your layering
0:54:57 > 0:55:00and the top part of your mousse, because it's not quite even.
0:55:00 > 0:55:03Yes, it's not great innovation there. We've got crunch, we've got
0:55:03 > 0:55:07jelly and all that, but flavours are pretty neutral. And for the jelly...
0:55:07 > 0:55:12I cannot taste anything at all. A great attempt
0:55:12 > 0:55:13on pulled sugar.
0:55:13 > 0:55:17It's not there yet, it's not perfect, but you gave it a go.
0:55:17 > 0:55:20It's a start, you're a young lad. Keep doing it.
0:55:28 > 0:55:30Yep.
0:55:30 > 0:55:31We'll see.
0:55:36 > 0:55:39Jesus Christ! That's some serious business!
0:55:39 > 0:55:41That's some serious business!
0:55:42 > 0:55:46Concept, presentation, taste, technique
0:55:46 > 0:55:49and delivery of the sticky toffee pudding brief will see
0:55:49 > 0:55:53the judges award each team a score out of 50.
0:55:54 > 0:55:57The team with the highest total score for the day will go
0:55:57 > 0:56:00through to the semifinal, as will the highest-scoring
0:56:00 > 0:56:03runner-up across all the heats.
0:56:05 > 0:56:08I have the judges' scores here.
0:56:08 > 0:56:10We'll start with Sebastien and your team.
0:56:10 > 0:56:13The judges scored you...
0:56:18 > 0:56:21When added to the score from the miniatures test,
0:56:21 > 0:56:23gives you a grand total of 78.
0:56:23 > 0:56:27'It's another low score for Sebastien's team.
0:56:28 > 0:56:30'But will Mark's team fare better
0:56:30 > 0:56:32'than they did in the first challenge?'
0:56:32 > 0:56:34The judges scored you...
0:56:41 > 0:56:45That gives you a grand total of 139.
0:56:45 > 0:56:49'A high-scoring showpiece has put the semifinals
0:56:49 > 0:56:51'within reach of Mark's team.
0:56:53 > 0:56:57'Sajeela's showpiece will need to score 85 to beat them to it.'
0:56:57 > 0:56:58The judges awarded you...
0:57:05 > 0:57:09When added to your score from the miniatures test, it gives you
0:57:09 > 0:57:10a grand total...
0:57:12 > 0:57:13..of 144.
0:57:15 > 0:57:16Which means, Sajeela,
0:57:16 > 0:57:18your team are the winners
0:57:18 > 0:57:20and you are through to the semifinal!
0:57:20 > 0:57:22Congratulations, guys!
0:57:26 > 0:57:29Well done, chefs! Well done, chief.
0:57:29 > 0:57:30Well done, well done, well done!
0:57:30 > 0:57:32'I couldn't believe it.'
0:57:32 > 0:57:34Honestly, when they were saying the scores,
0:57:34 > 0:57:37I was trying to calculate it in my head and I was looking at Sam,
0:57:37 > 0:57:40"You're good with maths, come on, tell me."
0:57:40 > 0:57:43Then he realised and it was like, "Oh, my God, no way!"
0:57:43 > 0:57:45You won the afternoon.
0:57:45 > 0:57:49Did we? Yeah, 89-93.
0:57:50 > 0:57:52We wanted to show the judges what we could do
0:57:52 > 0:57:54and I think we did the best that we can.
0:57:54 > 0:57:57So we're going to go away feeling happy.
0:57:57 > 0:57:58Chefs... Thank you, Tom.
0:57:58 > 0:58:00Nice to meet you.
0:58:01 > 0:58:03'It's not like what we do every day.
0:58:03 > 0:58:06'No. But it's been amazing. And...'
0:58:06 > 0:58:08really spurred us on to try...
0:58:08 > 0:58:13We'll come back next year! Yeah, definitely. Learn more skills...
0:58:13 > 0:58:15Keep on going.
0:58:15 > 0:58:19We did a great job and we practised a lot.
0:58:19 > 0:58:22Yeah, hard work. And it's paid off.
0:58:22 > 0:58:25I'm on holiday, so... Yes.
0:58:25 > 0:58:27It's a very happy holiday!
0:58:35 > 0:58:39Next time, a team of Welsh pastry wizards...
0:58:39 > 0:58:43Don't break, don't break! ..take on a crew of chocoholics from Leeds.
0:58:43 > 0:58:46What can I do with this flower that's going to improve it?
0:58:46 > 0:58:47Chocolate sauce, chocolate sauce!
0:58:47 > 0:58:50And an international trio from Liverpool.
0:58:50 > 0:58:52Positive thinking, that's the way.
0:58:52 > 0:58:54Up for grabs... You carry this - it's heavy!
0:58:54 > 0:58:58..a place in the semifinal and the chance to be...
0:58:58 > 0:59:00the creme de la creme.
0:59:00 > 0:59:02There is one rule with pastry -
0:59:02 > 0:59:04you don't want to kill your guest.