0:00:02 > 0:00:04- Tonight on Bake Off Creme De La Creme...- Let's go.
0:00:04 > 0:00:07..it's the fifth and final heat.
0:00:07 > 0:00:09A team from Wales who represent their country
0:00:09 > 0:00:11at the Culinary Olympics...
0:00:11 > 0:00:13My little arms can't cope.
0:00:13 > 0:00:16..take on three chefs from a fine-dining restaurant
0:00:16 > 0:00:17in Liverpool...
0:00:17 > 0:00:19Sponge is very nice, Victor.
0:00:21 > 0:00:25..and a team from Leeds united by their passion for chocolate.
0:00:25 > 0:00:27- I love you.- I love you too, mate.
0:00:27 > 0:00:28Punishing challenges...
0:00:28 > 0:00:31Puts me 15 minutes behind.
0:00:31 > 0:00:32I need to catch up.
0:00:32 > 0:00:34..and the toughest judging we've seen so far.
0:00:34 > 0:00:36I am bored.
0:00:36 > 0:00:38There's nothing else I can say. I'm bored.
0:00:38 > 0:00:42At stake, a place in the semifinals.
0:00:42 > 0:00:43Quickly. You've got two minutes.
0:00:43 > 0:00:45Who will be...
0:00:45 > 0:00:47Chocolate sauce! Chocolate sauce!
0:00:47 > 0:00:48..the creme de la creme?
0:00:50 > 0:00:52I want Mary Berry!
0:01:19 > 0:01:23Here at the Welbeck Estate on the edge of Sherwood Forest,
0:01:23 > 0:01:27we're searching for the finest pastry chefs working in the UK.
0:01:30 > 0:01:32Welcome, chefs.
0:01:32 > 0:01:34I hope you've settled in OK
0:01:34 > 0:01:35and are ready for battle.
0:01:37 > 0:01:39Judges, please.
0:01:39 > 0:01:44The teams are being judged by three of the world's leading pastry chefs,
0:01:44 > 0:01:48Cherish Finden, Claire Clark and Benoit Blin.
0:01:48 > 0:01:50- Three judges...- Morning, chefs.
0:01:50 > 0:01:53..two formidable challenges
0:01:53 > 0:01:56and only one guaranteed place in the semifinal.
0:01:58 > 0:02:01We start today with the miniatures.
0:02:01 > 0:02:02This is to test your precision
0:02:02 > 0:02:06when producing high-volume, small, fine patisserie.
0:02:07 > 0:02:10Three different types, 36 of each type,
0:02:10 > 0:02:12108 in total,
0:02:12 > 0:02:16and each pastry in every batch must be identical.
0:02:16 > 0:02:18You have three hours, chefs.
0:02:18 > 0:02:20Best of luck.
0:02:20 > 0:02:23Your time starts now.
0:02:24 > 0:02:25Let's go.
0:02:31 > 0:02:34The teams have been asked to produce a classic layered slice,
0:02:34 > 0:02:38a handcrafted pastry and a geometric petit gateau.
0:02:39 > 0:02:43This heat's petit gateau must be in the shape of a cube.
0:02:43 > 0:02:47Perhaps one of the simplest kind of shapes.
0:02:47 > 0:02:50Having said that, we will need to see precision.
0:02:50 > 0:02:52Where will the surprise come from?
0:02:52 > 0:02:56Will it come from the fact that they will use the cube in a different way
0:02:56 > 0:03:00or will they surprise us with what's inside the cube?
0:03:00 > 0:03:04I've been competing on and off for about 20 years.
0:03:04 > 0:03:06Yeah, I do always get nervous,
0:03:06 > 0:03:08but, now we've started, it's fine.
0:03:10 > 0:03:13Karl is the executive pastry chef
0:03:13 > 0:03:17at the five-star Celtic Manor Resort in Newport, South Wales.
0:03:17 > 0:03:20He's put together a team of former colleagues
0:03:20 > 0:03:23who, like him, compete for Wales.
0:03:23 > 0:03:25Amit and I are working together now
0:03:25 > 0:03:28towards the 2016 Culinary Olympics in Erfurt
0:03:28 > 0:03:30and Fi will be heading up the pastry section
0:03:30 > 0:03:31for the junior team.
0:03:31 > 0:03:33It's a really big deal to be representing Wales
0:03:33 > 0:03:35and we're really proud of it.
0:03:37 > 0:03:39- God.- Erm...
0:03:39 > 0:03:41I'll pay you both later.
0:03:41 > 0:03:42He's a calm leader.
0:03:42 > 0:03:45Yeah, he's more like a friend than a leader, I'd say, yeah.
0:03:45 > 0:03:47I think everybody thinks that just the normal chefs
0:03:47 > 0:03:49knock out all the pastries and things like that,
0:03:49 > 0:03:53whereas, no, no, there's a bunch of artists in the background.
0:03:55 > 0:03:56Oven is a little faster.
0:03:56 > 0:04:00- The ovens are faster, did you say? - Yes.
0:04:00 > 0:04:02Karl's Welsh team will be layering their cube
0:04:02 > 0:04:07with a granola crumble lemon sponge and fruit-flavoured buttercreams.
0:04:07 > 0:04:10It will be centred with a blueberry gel
0:04:10 > 0:04:13and topped with a layer of creme fraiche mousse.
0:04:13 > 0:04:18Cut the crispy edges off and give it a good brush with this.
0:04:18 > 0:04:20You have to make it moist.
0:04:20 > 0:04:22Very moist or mildly moist?
0:04:22 > 0:04:24Moist moist.
0:04:26 > 0:04:30Karl has chosen to leave the sides of his cube exposed
0:04:30 > 0:04:33so precise layering is vital.
0:04:33 > 0:04:35How many times have you practised this?
0:04:35 > 0:04:38As a full run-through,
0:04:38 > 0:04:41- twice.- Twice. And then, out of those two times,
0:04:41 > 0:04:45how many times have you completed it all in the three hours?
0:04:45 > 0:04:47- Never!- We haven't.
0:04:47 > 0:04:48- You haven't?- No.
0:04:48 > 0:04:50- Was that nervous laughter? - Yeah, nervous giggle.
0:04:50 > 0:04:53Always got a nervous giggle.
0:04:53 > 0:04:55In the next-door kitchen...
0:04:55 > 0:04:58You sure you want the whisk on that or the paddle?
0:04:58 > 0:05:01Ooh, paddle probably is better, yeah.
0:05:01 > 0:05:06Leeds-based Stephen is a chocolatier by trade.
0:05:06 > 0:05:09Me and my wife started making chocolate at home in the kitchen.
0:05:09 > 0:05:12We've literally grown it from our kitchen table
0:05:12 > 0:05:14to being served on BA first class
0:05:14 > 0:05:16and some of the finest restaurants in the country.
0:05:16 > 0:05:19Joining his team are two of the best pastry chefs
0:05:19 > 0:05:21from his extensive list of contacts.
0:05:21 > 0:05:24Are we going to say we're the dream team together?
0:05:24 > 0:05:26No, I'm not saying the dream team. It's too cheesy.
0:05:26 > 0:05:29Stefan is the head pastry chef at two upscale restaurants
0:05:29 > 0:05:31also in Leeds.
0:05:31 > 0:05:32Stefan Rose.
0:05:32 > 0:05:36My pastry name is Stefan Souffle.
0:05:36 > 0:05:40And Portuguese-born Nelson has been schooled in five-star hotels
0:05:40 > 0:05:44and Michelin-starred restaurants and joins the team from London.
0:05:44 > 0:05:47I lacked experience of restaurants
0:05:47 > 0:05:51and working with plated desserts and frozen desserts.
0:05:51 > 0:05:53They don't get a lot of chocolate exposure
0:05:53 > 0:05:56so, hopefully, we can help complement each other.
0:05:56 > 0:05:58How are we doing at the back, Nelson? You OK?
0:05:58 > 0:06:01- Very well, Thank you, Chef. - OK, Stefan, Stephen, you OK?
0:06:01 > 0:06:03- Settled in all right? - Yeah, getting there.
0:06:03 > 0:06:07- So a bit manic but...- Bit manic? - Settling in and cracking on.
0:06:07 > 0:06:09In terms of training, where did you train?
0:06:09 > 0:06:12Myself, more of a passion than a classical training.
0:06:12 > 0:06:16Yeah, so self-taught chocolatier, because I'm a chocoholic by nature.
0:06:16 > 0:06:18So you've taught yourself chocolate?
0:06:18 > 0:06:21What were you doing before your interest in chocolate took hold?
0:06:21 > 0:06:24- I was an IT consultant. - You were an IT consultant?
0:06:24 > 0:06:29Stephen's team will be layering their cube with pecan praline cream,
0:06:29 > 0:06:34yuzu jelly, pecan nut streusel and pecan sponge cake.
0:06:34 > 0:06:36It will be topped with sprayed chocolate.
0:06:38 > 0:06:40Captain Stephen has given himself
0:06:40 > 0:06:43the job of making the pecan praline cream.
0:06:43 > 0:06:45This sugar needs to go with the eggs.
0:06:45 > 0:06:47- Where's the eggs? - That's for the egg white, no?
0:06:47 > 0:06:50The eggs are in here. I've already put sugar in.
0:06:50 > 0:06:53- Have I?- What's in there? - This is pecan,
0:06:53 > 0:06:55cream, gelatine and eggs.
0:06:55 > 0:06:58- There's no sugar. We're- BLEEP.
0:06:58 > 0:07:01- For the mousse?- Yeah.- You need to whisk the eggs and the sugar first.
0:07:01 > 0:07:03- Until they're pale and fluffy. - Yeah, that's right.
0:07:03 > 0:07:05And then add this to it, yeah?
0:07:05 > 0:07:08Forgetting to whip the egg whites with the sugar first
0:07:08 > 0:07:10is going to take valuable time to fix.
0:07:11 > 0:07:13In the third kitchen...
0:07:13 > 0:07:14I'm making the chocolate mousse
0:07:14 > 0:07:19which is going to be as a layer for our gateau
0:07:19 > 0:07:23and Victor's making pistachio and mint flavour sponge
0:07:23 > 0:07:25and Simon's making our base.
0:07:25 > 0:07:29Tomas's culinary journey began a long way from Liverpool,
0:07:29 > 0:07:31the city he now calls home.
0:07:31 > 0:07:33I was born in Slovakia.
0:07:33 > 0:07:36Ever since a little boy, I was raised around food
0:07:36 > 0:07:38because my dad, he had a restaurant.
0:07:38 > 0:07:41Always loved eating, always loved trying different things
0:07:41 > 0:07:43and playing with the different flavours.
0:07:43 > 0:07:44I fell in love with pastry
0:07:44 > 0:07:48when I first moved in Liverpool seven and a half years ago.
0:07:48 > 0:07:52Tomas has assembled a team of pastry colleagues from Panoramic 34,
0:07:52 > 0:07:54a fine-dining restaurant
0:07:54 > 0:07:58which sits 300 feet above the famous Liverpool docks.
0:07:58 > 0:08:01This is Victor and this is Simon.
0:08:01 > 0:08:04And we work together for about a year and half
0:08:04 > 0:08:06and we just work together great as a team.
0:08:06 > 0:08:09I'm from Liverpool, Tomas is from Slovakia
0:08:09 > 0:08:11and Victor's from the Dominican Republic,
0:08:11 > 0:08:14so that brings a lot of different backgrounds
0:08:14 > 0:08:15and skill-sets to the table.
0:08:15 > 0:08:17We are a strong team
0:08:17 > 0:08:20because we are together every day.
0:08:20 > 0:08:21We work very well as a team
0:08:21 > 0:08:24because we are friends even outside of work.
0:08:27 > 0:08:30We're all going to work together and do the gateau.
0:08:30 > 0:08:33Get that done because that needs to be chilled so we need to get that...
0:08:33 > 0:08:35That our first job to get out the way.
0:08:35 > 0:08:39Tomas's team layering back up with mint and pistachio-flavoured sponge
0:08:39 > 0:08:41and chocolate mousse.
0:08:41 > 0:08:43It will be sprayed in dark chocolate
0:08:43 > 0:08:46and garnished with a pistachio tuile.
0:08:46 > 0:08:47Sponge is very nice, Victor.
0:08:53 > 0:08:57With the sponge a hit, they move on to the chocolate mousse.
0:08:57 > 0:08:58We're a little bit under pressure.
0:08:58 > 0:09:02In an ideal world, it would take probably at least two to four hours
0:09:02 > 0:09:05to set properly and we only have three hours to finish product
0:09:05 > 0:09:07so it's important to go in the blast freezer.
0:09:08 > 0:09:10Over with the Leeds boys...
0:09:10 > 0:09:13OK, let's try and rescue this.
0:09:13 > 0:09:16..Nelson is fixing Stephen's praline cream.
0:09:16 > 0:09:18Managed to rescue that.
0:09:19 > 0:09:21Top man. Thank you.
0:09:21 > 0:09:25- How are you on your stuff? - On my stuff? I'm behind.
0:09:25 > 0:09:26I have to catch up.
0:09:26 > 0:09:28The gel's not set.
0:09:28 > 0:09:32They'd planned on layering their cube with a yuzu jelly
0:09:32 > 0:09:33but it's failed to set.
0:09:36 > 0:09:38We've just got the flavour. Let's go with the flavour, OK?
0:09:40 > 0:09:41It'll soak through.
0:09:41 > 0:09:43It's fine, Stephen.
0:09:43 > 0:09:44Open the blast freezer.
0:09:48 > 0:09:49Down there.
0:10:02 > 0:10:04Now I need to catch up my stuff.
0:10:08 > 0:10:11The second miniature the teams have been asked to deliver
0:10:11 > 0:10:13is a coconut dacquoise slice.
0:10:13 > 0:10:16Dacquoise is a type of meringue.
0:10:16 > 0:10:20It's soft on the inside, slightly chewy and crisp on the outside.
0:10:20 > 0:10:23We want to experience all of these textures.
0:10:23 > 0:10:26Perfect dacquoise slice must be constructed
0:10:26 > 0:10:28with pinpoint precision.
0:10:28 > 0:10:32A cross-section should reveal clean straight lines
0:10:32 > 0:10:34so knife skills are key.
0:10:34 > 0:10:38Dacquoise is traditionally made with ground almonds or ground hazelnuts.
0:10:38 > 0:10:40We're asking them to make it with coconut.
0:10:40 > 0:10:42Now, this is harder.
0:10:42 > 0:10:45If you don't cook the coconut dacquoise correctly,
0:10:45 > 0:10:48you end up with tiny little bits of coconut between your teeth.
0:10:48 > 0:10:50It's really unpleasant.
0:10:50 > 0:10:52So this is in the dacquoise.
0:10:52 > 0:10:55It's got some beautiful classic pina colada flavours,
0:10:55 > 0:10:57so we have pineapple, rum, coconut.
0:10:57 > 0:11:00Classic, you know? Taste of the tropical.
0:11:00 > 0:11:03The lads from Leeds are making their dacquoise
0:11:03 > 0:11:05with two layers of coconut meringue,
0:11:05 > 0:11:08a pineapple cremeux and a coconut mousse.
0:11:08 > 0:11:12It'll be topped with a pineapple and rum jelly.
0:11:12 > 0:11:14OK, dacquoise is going in the oven, guys.
0:11:19 > 0:11:23Amit is in charge of the dacquoise for the team from Wales.
0:11:23 > 0:11:26He's decided to risk making two different baked layers,
0:11:26 > 0:11:30a coconut joconde and a coconut dacquoise.
0:11:31 > 0:11:33So, I need to make the sponge as quick as possible
0:11:33 > 0:11:37and then get these baked, cooled,
0:11:37 > 0:11:42so it's cool enough to layer up later on.
0:11:42 > 0:11:46His dacquoise will be layered with the two sponges, a coconut mousse,
0:11:46 > 0:11:50a mango ganache and a coconut ganache.
0:11:50 > 0:11:52It will be glazed with dark chocolate
0:11:52 > 0:11:54and topped with Swiss meringues.
0:11:56 > 0:11:59But baking under competition conditions
0:11:59 > 0:12:01can cause the simplest of mistakes.
0:12:02 > 0:12:04OK?
0:12:04 > 0:12:05Erm...
0:12:08 > 0:12:10It's OK.
0:12:11 > 0:12:13Adding the wrong ingredient
0:12:13 > 0:12:15means Amit must start the mango ganache again.
0:12:18 > 0:12:21Probably puts me 15 minutes behind.
0:12:21 > 0:12:25But I have to do miracles now.
0:12:25 > 0:12:27Come on.
0:12:27 > 0:12:28I need this to work.
0:12:30 > 0:12:32Victor from the Liverpool kitchen
0:12:32 > 0:12:35is adding a splash of colour to his dacquoise.
0:12:35 > 0:12:36This is the plain one, this coconut.
0:12:36 > 0:12:40I just put the colour, yellow and white, yellow and white.
0:12:42 > 0:12:45Their dacquoise will be layered with a passion fruit bavarois,
0:12:45 > 0:12:50chocolate cremeux, coconut mousse and the multicoloured sponge.
0:12:50 > 0:12:54You pipe one layer of white and followed by yellow, white, yellow,
0:12:54 > 0:12:57so, when you cut it through, I already can imagine in my mind
0:12:57 > 0:12:59that you will look really, really nice.
0:12:59 > 0:13:02But they need to move a bit faster.
0:13:02 > 0:13:05You know, I like to see dimension, I like to see a bit of dynamo,
0:13:05 > 0:13:07I like to see a bit of passion.
0:13:07 > 0:13:09At the moment, it's very slow and calm.
0:13:12 > 0:13:15Pastry chefs, that is half-time.
0:13:15 > 0:13:17You have one and a half hours remaining.
0:13:22 > 0:13:25With the petit gateaux cubes and the dacquoise slices
0:13:25 > 0:13:27setting in the blast chiller,
0:13:27 > 0:13:31the teams turn to their third and final miniature,
0:13:31 > 0:13:34a hand-crafted Breton fruit tart.
0:13:34 > 0:13:38A sable shortbread base topped with the chef's own choice of fruit.
0:13:38 > 0:13:41Fruit that you choose has to be in season.
0:13:41 > 0:13:44The combination of the tart and the fruit
0:13:44 > 0:13:47will make a perfect Breton fruit tart.
0:13:48 > 0:13:53The Breton's sable base must be crumbly and light
0:13:53 > 0:13:57and its slightly salty flavour should complement the sweet fruits.
0:13:57 > 0:14:02I like a perfect-cooked pastry which is golden brown.
0:14:02 > 0:14:06Can you imagine eating a doughy piece of pastry that is undercooked?
0:14:06 > 0:14:09I will have stomach upset.
0:14:09 > 0:14:11This is going in the base of the sable biscuits.
0:14:11 > 0:14:14So I've got vanilla pod, orange zest
0:14:14 > 0:14:19and a little bit of thyme just to add a bit more to the base flavours.
0:14:20 > 0:14:23Onto their herb-infused sable base,
0:14:23 > 0:14:26Karl's team are adding a creme chiboust
0:14:26 > 0:14:30topped with summer berries, strawberry and passion fruit gels,
0:14:30 > 0:14:33all served with a pipette of Pimm's.
0:14:34 > 0:14:38By tinkering with the traditional sable ingredients,
0:14:38 > 0:14:39they're going out on a limb.
0:14:44 > 0:14:45With something else.
0:14:45 > 0:14:47- Thyme! Oh, yeah.- It's really strong.
0:14:49 > 0:14:50Nice.
0:14:50 > 0:14:53Over with Tomas and the Liverpool lads...
0:14:53 > 0:14:54Pastry need to be moulded.
0:14:54 > 0:14:56They're just going in the blast freezer now,
0:14:56 > 0:15:00just for five, ten minutes so I can work with it straight away.
0:15:01 > 0:15:04They'll fill their handcrafted sable bases with orange-infused
0:15:04 > 0:15:07diplomat cream and assorted berries.
0:15:07 > 0:15:09It will be coated in a bitter orange glaze
0:15:09 > 0:15:12and sprinkled with almond streusel.
0:15:12 > 0:15:15The sable base, Victor's doing the pastry cream for it.
0:15:15 > 0:15:17I've got the glazes going on now,
0:15:17 > 0:15:19so we're getting on with it.
0:15:19 > 0:15:21In the next kitchen...
0:15:21 > 0:15:23200g of egg yolk, the sugar as well.
0:15:23 > 0:15:25So we're going to cream it till it's nice and fluffy. OK?
0:15:25 > 0:15:30..Nelson's guiding Stephen through the mousse recipe for their fruit tart.
0:15:30 > 0:15:32Sorry, Nelson, which one do you want me to do?
0:15:32 > 0:15:34What am I doing? Which recipe?
0:15:34 > 0:15:36- 200g of egg yolks.- OK.
0:15:38 > 0:15:41They're creating a Breton tart layered with fig and blackberries
0:15:41 > 0:15:44and a mascarpone and black pepper mousse.
0:15:46 > 0:15:49For a uniform batch of sable bases, Nelson weighs each piece
0:15:49 > 0:15:54of dough individually, before rolling and baking them.
0:15:54 > 0:15:58Whereas Welsh lass Ffion is saving time by creating
0:15:58 > 0:16:01large blocks which will be hand-cut after baking.
0:16:02 > 0:16:05We're just pressing the finger, giving it a little edge
0:16:05 > 0:16:07so it's easier for us to fill the tart.
0:16:08 > 0:16:11And Tomas, captain of the Liverpool team,
0:16:11 > 0:16:13is taking a gamble with timing
0:16:13 > 0:16:17to impress the judges, shaping each base by hand.
0:16:17 > 0:16:20We're going to do our very best to shape them all the same.
0:16:20 > 0:16:21Tomas's team, oh, my word.
0:16:21 > 0:16:24I am worried.
0:16:24 > 0:16:25Very laid-back.
0:16:25 > 0:16:28- They're chilled. - They're a bit chill.- Very chilled.
0:16:28 > 0:16:31We will see what is the end result.
0:16:31 > 0:16:34Karl's team, what is your thought about them?
0:16:34 > 0:16:36They seem to be in a panic.
0:16:36 > 0:16:39You know, they're all over the place.
0:16:39 > 0:16:41Well, I've been observing Stephen's team,
0:16:41 > 0:16:44and it looks like pressure is building up.
0:16:44 > 0:16:50Panic is starting to hit and the work organisation is crumbling.
0:16:50 > 0:16:53Having said that, there is some lovely pecan nut
0:16:53 > 0:16:56and chocolate flavour I am dying to taste.
0:16:56 > 0:16:59- I saw that too. Yeah.- Yum, yum. - Yum, yum, yum. It smells good.
0:17:02 > 0:17:04OK, pastry chefs.
0:17:04 > 0:17:07You have half an hour remaining.
0:17:07 > 0:17:09That is 30 minutes.
0:17:14 > 0:17:15How are we doing, Victor?
0:17:15 > 0:17:19- A little bit busy now. - A little bit busy now.
0:17:19 > 0:17:21The pace has picked up a little bit in this kitchen.
0:17:21 > 0:17:23Are you going to be done in time, are you going to be ready?
0:17:23 > 0:17:27Well, we are going to have to make a few changes in our plan, but...
0:17:27 > 0:17:30- You're going to have to make in you changes in your plan?- Yeah.
0:17:30 > 0:17:32I mean, there was going to be coconut decoration,
0:17:32 > 0:17:36and we were going to spray the gateaux, but it's not going to happen, not enough time.
0:17:36 > 0:17:38It's still going to be amazing though, isn't it, Simon?
0:17:38 > 0:17:41- Yeah, of course.- Yeah? - Positive thinking, that's the way.
0:17:41 > 0:17:45With all the teams' sable bases in the oven...
0:17:45 > 0:17:46Watch your biscuits in there, Fi,
0:17:46 > 0:17:49because that oven seems to be browning quite harshly.
0:17:49 > 0:17:53..they begin the final assembly of their petit gateaux cubes.
0:17:59 > 0:18:00But with no time to spray them,
0:18:00 > 0:18:05the Liverpool lads have had to come up with an alternative plan.
0:18:05 > 0:18:09They should be sprayed with cocoa butter and chocolate to give
0:18:09 > 0:18:13a chocolate finish, but we've had to leave that bit off.
0:18:13 > 0:18:15- No time to do it.- No time to do it.
0:18:24 > 0:18:26This is part of the garnish for the cube.
0:18:26 > 0:18:30I'm going to roll them up into little cylinders and wrap them in silver leafs,
0:18:30 > 0:18:32so they look like a little individual Fruit Pastille wrapped up.
0:18:32 > 0:18:36It's a bit weird to look at to eat because you think you're eating silver foil, but it's all right.
0:18:36 > 0:18:39- It looks like you're eating silver foil.- Yeah.
0:18:39 > 0:18:40Way to start your dessert.
0:18:43 > 0:18:45You seem quite controlled and calm.
0:18:45 > 0:18:47I'm all right. I'm just a good actor.
0:18:47 > 0:18:49The other two are doing quite a good job of acting
0:18:49 > 0:18:51that they're UNDER pressure.
0:18:51 > 0:18:54- Guys, you're OK, yeah? - Yeah, I'm all right.- You're fine?
0:18:54 > 0:18:56It's all good.
0:18:56 > 0:18:59I'm using the J-cloth just to put all the prepared fruit on to,
0:18:59 > 0:19:01so then all the excess moisture from the fruit can go on to there
0:19:01 > 0:19:05and it doesn't go all over my tarts and make my sable soggy.
0:19:05 > 0:19:07Nothing worse than a soggy sable.
0:19:08 > 0:19:10Pastry chefs, you have 10 minutes left.
0:19:21 > 0:19:23- Oh,- BLEEP.- Huge air bubble.
0:19:24 > 0:19:25Just go with it.
0:19:28 > 0:19:34That mishap from the first hour
0:19:34 > 0:19:35cost me this 15, 20 minutes,
0:19:35 > 0:19:40which is very crucial for doing a nice finish on a product.
0:19:40 > 0:19:41But that's how it is.
0:19:54 > 0:19:56Just go, go, go, go.
0:19:59 > 0:20:03- Oh, man.- You OK?- It doesn't work. - It doesn't work?
0:20:03 > 0:20:04Guys, just get something done.
0:20:16 > 0:20:19Oh, it's always just at the end. It's the time element.
0:20:19 > 0:20:21If we had no time limit we'd be fine.
0:20:32 > 0:20:34Everything onto the presentation tables.
0:20:34 > 0:20:37Ten, nine, eight,
0:20:37 > 0:20:41seven, six, five,
0:20:41 > 0:20:43four, three,
0:20:43 > 0:20:45two,
0:20:45 > 0:20:46one.
0:20:48 > 0:20:49That is it, guys.
0:20:52 > 0:20:55Well done, boys. Well done.
0:20:55 > 0:20:56I'm not happy.
0:20:57 > 0:21:00That was tough. That was tough.
0:21:01 > 0:21:04Everyone was on the back foot today, I think.
0:21:04 > 0:21:06Presentation nowhere near where we hoped for,
0:21:06 > 0:21:09but we run out of time and we had to put something out.
0:21:09 > 0:21:11We thought we'd got off to a good start,
0:21:11 > 0:21:14but one or two things just went a little bit sideways.
0:21:17 > 0:21:21Over 300 intricate miniatures made in just three hours.
0:21:21 > 0:21:24And now the teams will have their work judged by three
0:21:24 > 0:21:28of the most respected and exacting pastry chefs in the world.
0:21:28 > 0:21:33The judges asked you to make 36 coconut dacquoise,
0:21:33 > 0:21:3536 Breton fruit tartlets
0:21:35 > 0:21:40and 36 petit gateaux in the shape of a cube.
0:21:40 > 0:21:42Shall we see if you've delivered?
0:21:46 > 0:21:51Tomas's team have served a coconut dacquoise with a chocolate cremeux,
0:21:51 > 0:21:55coconut mousse, passion fruit and a mascarpone cream.
0:21:55 > 0:21:58So the slice. Well, we've got the right quantity.
0:21:58 > 0:22:00It's a little bit plain in colour.
0:22:00 > 0:22:02Perhaps you would expect to see
0:22:02 > 0:22:05a little bit more eye-catching elements.
0:22:05 > 0:22:07Shall we get on and taste then, guys?
0:22:13 > 0:22:15The dacquoise's texture is quite nice,
0:22:15 > 0:22:18except for the fact I've got little bits of coconut
0:22:18 > 0:22:20sticking to my teeth.
0:22:20 > 0:22:23Taste-wise, I think it's just good, nothing more.
0:22:23 > 0:22:27- Queen of Tart, Claire Clark, shall we move on to the tart?- Exactly.
0:22:27 > 0:22:29I like my royal titles.
0:22:29 > 0:22:33Their Breton tart is filled with orange-infused diplomat cream,
0:22:33 > 0:22:36mixed berries and sprinkled with an almond streusel.
0:22:36 > 0:22:38Well, Tomas.
0:22:38 > 0:22:40It was lovely to see you actually handcrafting.
0:22:40 > 0:22:45It's a handcraft challenge, and that's exactly what you did.
0:22:49 > 0:22:52Do you know, that's a really good sable Breton.
0:22:52 > 0:22:54It's crumbly,
0:22:54 > 0:22:56it has a lovely butter texture.
0:22:56 > 0:22:58Sable...a bit basic.
0:23:03 > 0:23:08'Their petit gateaux cube is filled with mint and pistachio-flavoured sponge,
0:23:08 > 0:23:11'chocolate mousse and coated in a dark chocolate.'
0:23:11 > 0:23:13Cherish, what do you make of the cubes visually?
0:23:13 > 0:23:17As for the glaze, it is not quite well-finished.
0:23:17 > 0:23:20I can see that the corner of it has not been covered by the glaze.
0:23:20 > 0:23:24It looks a bit clumsy, so I was thinking just use a palette knife,
0:23:24 > 0:23:28scrape it so that it looks nice and covers the four corners as well.
0:23:32 > 0:23:36- What is the name of your pastry? - Mint and pistachio gateaux.
0:23:36 > 0:23:39But when you put mint, especially in the first word,
0:23:39 > 0:23:41I expect to taste mint.
0:23:41 > 0:23:44It has to be, "Wow, chocolate and mint is very refreshing.
0:23:44 > 0:23:46"I really want to eat that."
0:23:46 > 0:23:49I'm bored. There is nothing else I can say. I'm bored.
0:23:49 > 0:23:52You know, guys, you have done something which is OK,
0:23:52 > 0:23:55but that's not why you came all the way down from Liverpool.
0:23:55 > 0:23:59You came here to show us, you know, the passion of a pastry chef
0:23:59 > 0:24:00- and what else you can do.- Yeah.
0:24:00 > 0:24:02OK then, judges.
0:24:02 > 0:24:04- Thank you very much. - Thank you very much.
0:24:24 > 0:24:27We can see three different characters in the kitchen,
0:24:27 > 0:24:28three different ways of working,
0:24:28 > 0:24:31and some are struggling more than others,
0:24:31 > 0:24:33without saying anybody in particular.
0:24:33 > 0:24:35THEY LAUGH
0:24:35 > 0:24:38Amit, you seemed to have a bit of a morning, didn't you?
0:24:38 > 0:24:41I had a...not a very good day today.
0:24:42 > 0:24:45Karl's team have used mango, lime and chocolate flavours
0:24:45 > 0:24:48in their coconut dacquoise slices.
0:24:48 > 0:24:51So in terms of precision, I would expect you to use a ruler
0:24:51 > 0:24:55and not cut free-handed.
0:24:55 > 0:24:57I like it that little bit more uniform.
0:24:57 > 0:25:02You have to eat it with a knife and fork, though, not your ruler.
0:25:02 > 0:25:07- On the whole, when I eat it, it's just a little bit heavy.- OK.
0:25:07 > 0:25:10And if you can cut down on the sugar content
0:25:10 > 0:25:13that would be even better to make them perfectly.
0:25:13 > 0:25:14Thank you.
0:25:14 > 0:25:15Claire?
0:25:15 > 0:25:19I can't taste mango, I can't taste lime, I can't taste coconut.
0:25:19 > 0:25:22The only flavour profile I get coming from that is the chocolate.
0:25:22 > 0:25:26- OK.- You've put too much work on you.
0:25:26 > 0:25:27Yes.
0:25:27 > 0:25:30- Too much work is going on in there and we don't taste half of it.- Yeah.
0:25:30 > 0:25:32Less is more.
0:25:33 > 0:25:36Their Breton fruit tart has a vanilla,
0:25:36 > 0:25:38orange and thyme-flavoured base,
0:25:38 > 0:25:40a creme chiboust, summer berries,
0:25:40 > 0:25:42fruit gels and a pipette of Pimm's.
0:25:42 > 0:25:45You went for a safe sable,
0:25:45 > 0:25:47I would have wished for perhaps a little bit more
0:25:47 > 0:25:49of the handcrafted side.
0:25:49 > 0:25:51So what do we do with the...?
0:25:51 > 0:25:54- We dip it all over?- Give it a squeeze over, yeah.- Squeeze over.
0:25:56 > 0:26:01The Brittany shortbread is very heavy, very claggy.
0:26:01 > 0:26:02It's not a Brittany shortbread.
0:26:02 > 0:26:04It may be the recipe of Brittany shortbread,
0:26:04 > 0:26:06but I don't think you've cooked it properly.
0:26:06 > 0:26:09The problem when you do big blocks of things, they don't...
0:26:09 > 0:26:13the gases inside haven't got a chance to lift anything up.
0:26:13 > 0:26:14It's not baked enough.
0:26:14 > 0:26:16What do you think, you guys?
0:26:16 > 0:26:20You were so patient when you put all this together, it looked beautiful.
0:26:20 > 0:26:23But you compromised on the taste.
0:26:23 > 0:26:25OK. Shall we move onto the cube?
0:26:27 > 0:26:32Karl's open-sided cube is layered with a granola crumble lemon sponge,
0:26:32 > 0:26:36a blueberry buttercream and a ginger and poppy seed buttercream.
0:26:36 > 0:26:39You've done something with the cube which is, you know, the idea of
0:26:39 > 0:26:42the geometric shape is to try to explore the shape
0:26:42 > 0:26:44and take it somewhere else.
0:26:44 > 0:26:47I like the idea that you haven't stuck to the easy path.
0:26:47 > 0:26:50It took several phone calls to a science and a maths teacher...
0:26:50 > 0:26:54to ask if it counted as a geometric cube.
0:26:56 > 0:26:59But I noticed at the last minute that, you know,
0:26:59 > 0:27:01you're pressing for time,
0:27:01 > 0:27:05you still managed to pipe every each individual very nicely.
0:27:05 > 0:27:08- Well done for that.- Thank you. - You can't rush Karl.
0:27:08 > 0:27:10You can't rush Karl.
0:27:13 > 0:27:19Karl, the sponge is so tight and chewy.
0:27:19 > 0:27:22I even have to use a knife to cut through it.
0:27:22 > 0:27:24Sponge should be light and airy.
0:27:24 > 0:27:27The only flavour I get is white chocolate.
0:27:27 > 0:27:28Even, you know,
0:27:28 > 0:27:32there should be a certain amount of acidity coming from your blueberry.
0:27:32 > 0:27:37So all your lovely skills have kind of paled into insignificance
0:27:37 > 0:27:39because the taste hasn't delivered.
0:27:39 > 0:27:41She said it all.
0:27:41 > 0:27:44- Cherish?- We need taste, chef.
0:27:48 > 0:27:50- Oh,- BLEEP.
0:27:56 > 0:27:58Benoit, over to you.
0:27:58 > 0:28:00I find the way you worked this morning was a bit hectic,
0:28:00 > 0:28:03and I can see that also in the result of your pastry.
0:28:03 > 0:28:06Stephen's team have created a pina colada dacquoise
0:28:06 > 0:28:09from coconut meringue, pineapple cremeux,
0:28:09 > 0:28:13coconut mousse and a pineapple and rum jelly.
0:28:13 > 0:28:16I think the little bit of meringue, the purple, the little cubes
0:28:16 > 0:28:21of pineapple actually do indicate what's inside, so that's quite nice.
0:28:25 > 0:28:27I do get the pina colada flavour,
0:28:27 > 0:28:30so that is coming through.
0:28:30 > 0:28:34I get the coconuts, the lime, the pineapple.
0:28:35 > 0:28:37However, there's no texture,
0:28:37 > 0:28:39so everything's soft.
0:28:39 > 0:28:43You know, dacquoises are supposed to give a crunch on the outside
0:28:43 > 0:28:45and be slightly chewy, and yours is just soft.
0:28:45 > 0:28:48Saying that, I really like the texture of the mousse.
0:28:48 > 0:28:51What I'm not so keen on is the level of sweetness.
0:28:51 > 0:28:53It comes almost to your throat there.
0:28:53 > 0:28:56But the glaze....
0:28:56 > 0:28:59- HE WHISTLES - That's good.- It's a good flavour.- Yeah, good.
0:28:59 > 0:29:02Their miniature fruit tarts are layered with fig,
0:29:02 > 0:29:05blackberries and a mascarpone and black pepper mousse.
0:29:05 > 0:29:10I can see that they are quite uniform, and the figs,
0:29:10 > 0:29:12you slice it very nicely.
0:29:17 > 0:29:20There is nothing to excite my palate, there is
0:29:20 > 0:29:23nothing to say, "Eat me, you know. I'm really tasty."
0:29:23 > 0:29:26There's no excitement, chef. No excitement at all.
0:29:26 > 0:29:29I do have to agree with Cherish on the taste.
0:29:29 > 0:29:31I wanted to try it, thought it looked lovely,
0:29:31 > 0:29:33it just didn't deliver.
0:29:33 > 0:29:36The blackberry and the fig, a combination made in heaven.
0:29:36 > 0:29:38But the pepper is just killing me now.
0:29:38 > 0:29:42So if there is one rule with pastry, you don't want to kill your guest.
0:29:42 > 0:29:44OK, thank you.
0:29:44 > 0:29:47Their petit gateaux combines pecan praline cream,
0:29:47 > 0:29:51pecan nut streusel and a pecan and yuzu sponge.
0:29:51 > 0:29:57Unfortunately it looks like we've got quite a few holes and damaged cubes.
0:29:57 > 0:29:59It might not be coming from the moulding,
0:29:59 > 0:30:01but it might have been coming from the handling
0:30:01 > 0:30:04and perhaps the panic you all seemed to enjoy...
0:30:05 > 0:30:07..towards the end of the session.
0:30:07 > 0:30:10- Obviously, clearly, issues with the spray gun?- Yes.
0:30:10 > 0:30:14We put this one to the side, but hopefully, they taste beautiful.
0:30:18 > 0:30:23When you started, I say, "Oh, that's going to rock," because I can smell
0:30:23 > 0:30:27roasted nuts and pecan nuts and it kind of goes everywhere.
0:30:27 > 0:30:29- A beautiful pastry smell. - That's my favourite.
0:30:29 > 0:30:30- CHERISH:- Mm. - Yeah, bravo.
0:30:30 > 0:30:33After that, usual, fantastic flavour.
0:30:33 > 0:30:35I'm sure my Asian colleague here will agree,
0:30:35 > 0:30:39but the rest is kind of uncertain, unsure.
0:30:39 > 0:30:40It's not a bad thing to eat,
0:30:40 > 0:30:44but there is quite a way to take it to where we want it to be, OK?
0:30:44 > 0:30:45Thank you, Chef.
0:30:45 > 0:30:49So, that little square of chocolate tastes beautiful.
0:30:49 > 0:30:52It's a single estate organic plantation chocolate.
0:30:52 > 0:30:55Well, it's very nice, so I thought we'd finish on a good positive
0:30:55 > 0:30:58and the attention, the last little touch was noticed.
0:30:58 > 0:31:01- I have to agree with you.- Oh!
0:31:01 > 0:31:05This is well tempered and very tasty.
0:31:05 > 0:31:06- Thank you, Chef.- Whay!
0:31:08 > 0:31:12That might just be the toughest judging we've seen yet.
0:31:13 > 0:31:15That was, like, ravaged.
0:31:15 > 0:31:18Utterly and absolutely destroyed.
0:31:18 > 0:31:22The final result in Creme De La Creme is based on points awarded
0:31:22 > 0:31:23by the judges.
0:31:23 > 0:31:25It's like walking into a firing squad.
0:31:25 > 0:31:29The team with the most points at the end of both challenges
0:31:29 > 0:31:31is guaranteed a place in the semifinal.
0:31:33 > 0:31:36Now, each of the judges are going to award
0:31:36 > 0:31:39each of your batches of pastry a mark out of ten.
0:31:39 > 0:31:44So that is a possible 90 points available for your miniatures.
0:31:44 > 0:31:47Tomas, we'll start with your team.
0:31:47 > 0:31:5012 for your cube-shaped petit gateau.
0:31:51 > 0:31:53Onto the Breton fruit tart...
0:31:56 > 0:31:57And then, finally...
0:31:58 > 0:32:00..for the coconut dacquoise
0:32:00 > 0:32:02and a grand total of 39
0:32:02 > 0:32:04for your miniatures round.
0:32:04 > 0:32:08'Despite being commended on their hand-crafted Breton tart,
0:32:08 > 0:32:12'this is a rocky start for Tomas' team.'
0:32:12 > 0:32:14Karl, 13 for the cube.
0:32:17 > 0:32:2014 for the Breton fruit tart.
0:32:21 > 0:32:24The total of 11 for the coconut dacquoise.
0:32:26 > 0:32:30And a grand total for the Miniatures Test of 38 for your team, Karl.
0:32:32 > 0:32:33'A harsh critique of the flavours
0:32:33 > 0:32:35'across all three miniatures
0:32:35 > 0:32:38'leaves Karl's team one point behind Tomas'.'
0:32:39 > 0:32:41So, for Stephen's team...
0:32:41 > 0:32:4512 for your cube-shaped petit gateau.
0:32:45 > 0:32:47For the Breton fruit tart,
0:32:47 > 0:32:49a total of...
0:32:50 > 0:32:54'Stephen now needs at least 14 points from his dacquoise slice
0:32:54 > 0:32:56'to win the Miniatures Test.'
0:32:56 > 0:32:59For Stephen's coconut dacquoise...
0:33:00 > 0:33:02..the total of...
0:33:02 > 0:33:03So, at the end of the miniatures,
0:33:03 > 0:33:06inching out just in the front,
0:33:06 > 0:33:07with a score of 44,
0:33:07 > 0:33:09is Stephen and your team.
0:33:09 > 0:33:12- Well done, chefs. STEPHEN:- Well done.
0:33:12 > 0:33:13It was quite a testing morning, that.
0:33:13 > 0:33:17You deserve a bit of a break. Why don't you go and take five?
0:33:17 > 0:33:19- (Come on!)- Thank you, Chef.
0:33:19 > 0:33:21'The judges look for perfection
0:33:21 > 0:33:23'and there was no pleasing them this morning.'
0:33:25 > 0:33:27I feel pretty gutted, to be honest. Pretty crushed.
0:33:27 > 0:33:29- I thought it was better than that. - Yeah.
0:33:29 > 0:33:30There were so many mistakes
0:33:30 > 0:33:33and so many things that we didn't finish the way that we wanted.
0:33:33 > 0:33:35We're pleased we're in the lead, but it's a narrow lead,
0:33:35 > 0:33:37so we know we've got to keep our heads down and focus.
0:33:37 > 0:33:39We are ready for it
0:33:39 > 0:33:43because it's our only chance to impress the judges now.
0:33:44 > 0:33:48The second and final test is on such a grand scale
0:33:48 > 0:33:50that the day before the heat began...
0:33:50 > 0:33:52Right, have we got a timer for two minutes?
0:33:52 > 0:33:55..the teams were granted a golden hour to make any elements
0:33:55 > 0:33:57that needed to be chilled or set.
0:33:59 > 0:34:04All three teams are constructing ambitious chocolate showpieces.
0:34:04 > 0:34:05Lovely!
0:34:05 > 0:34:11And with just six points separating them, the competition is wide open.
0:34:14 > 0:34:17Now, judges, some harsh scoring there, some low ones.
0:34:17 > 0:34:19Not very impressed with this morning at all.
0:34:19 > 0:34:20- CHERISH:- No. - No.
0:34:20 > 0:34:24No. I think there was good techniques and good flavours,
0:34:24 > 0:34:26but in all sorts of different things.
0:34:26 > 0:34:28So, where technique was high, flavour was low.
0:34:28 > 0:34:31- Where flavour was high, technique was low.- ..Was low.
0:34:31 > 0:34:34They are not investing the right time for the right job.
0:34:34 > 0:34:36D'you think when entering a competition like this
0:34:36 > 0:34:38it's a completely different mind-set
0:34:38 > 0:34:40from the day-to-day working practices and processes?
0:34:40 > 0:34:42They need to readdress their time management
0:34:42 > 0:34:45and the strategy to win this competition.
0:34:45 > 0:34:48We need lots of positive energy and loads of really good,
0:34:48 > 0:34:50mad pastry skills going on this afternoon,
0:34:50 > 0:34:52and huge impacts of flavour.
0:34:52 > 0:34:55Yeah, plenty of skills, plenty of skills, plenty of skills.
0:34:55 > 0:34:57Well, let's hope they come back this afternoon
0:34:57 > 0:34:59with plenty of skills.
0:35:05 > 0:35:08Welcome back, chefs. It's now time for the Showpiece.
0:35:08 > 0:35:12This is where you take something ordinary and make it EXTRAORDINARY.
0:35:13 > 0:35:15Benoit.
0:35:15 > 0:35:20The starting point for your showpiece is chocolate cheesecake.
0:35:20 > 0:35:25We want you to create a display which will bring the cheesecake
0:35:25 > 0:35:28at the centre of a fine-dining experience.
0:35:28 > 0:35:32The dessert should feed 36.
0:35:32 > 0:35:34Please surprise and wow me.
0:35:34 > 0:35:36Good luck, chefs.
0:35:36 > 0:35:39Now, you had one hour yesterday to do some basic prep work.
0:35:39 > 0:35:44You now have a further three hours to complete your showpiece.
0:35:44 > 0:35:47Your time...starts now.
0:35:49 > 0:35:51OK, there's the chocolate, Stephen.
0:35:53 > 0:35:57For the Showpiece, we've asked them to reinvent the chocolate cheesecake.
0:35:57 > 0:35:59- KARL:- Put that oven on for me, will you, please?
0:35:59 > 0:36:01Of course, the taste is the most important,
0:36:01 > 0:36:04but we mustn't lose sight of the fact that this dessert must be
0:36:04 > 0:36:07special enough for a fine-dining restaurant.
0:36:10 > 0:36:12- STEPHEN:- Yeah, I've got a problem with this already.
0:36:12 > 0:36:14After this morning's low scores,
0:36:14 > 0:36:18none of the teams can afford to play it safe.
0:36:18 > 0:36:19- Can I ask for a favour, Stef?- Yep.
0:36:19 > 0:36:22Can you just hold it while I try... Cos it's melting.
0:36:22 > 0:36:24To book their place in the semifinal,
0:36:24 > 0:36:26they'll need to create a showpiece
0:36:26 > 0:36:29that looks and tastes out of this world.
0:36:30 > 0:36:32- TOMAS:- How are you doing, Si? - All right.
0:36:32 > 0:36:33- You OK?- Got the sauce.
0:36:33 > 0:36:36- Remember please to put the hazelnuts on for me, OK?- Yeah.
0:36:40 > 0:36:43For their showpiece, chocolatier Stephen and his team
0:36:43 > 0:36:47are taking their inspiration from the birthplace of chocolate.
0:36:47 > 0:36:51We are doing Aztec chocolate cheesecake.
0:36:51 > 0:36:53Chocolate was worshipped by the Aztecs,
0:36:53 > 0:36:57so we want to celebrate the chocolate and the cheesecake.
0:36:59 > 0:37:00They're creating a cheesecake
0:37:00 > 0:37:02from Peruvian chocolate mousse,
0:37:02 > 0:37:03cream cheese
0:37:03 > 0:37:06and a chocolate sable base.
0:37:06 > 0:37:07It'll be presented with decorative
0:37:07 > 0:37:09symbols of Aztec culture,
0:37:09 > 0:37:12cast from tempered chocolate.
0:37:12 > 0:37:14I'm mainly working on the structural elements of the display.
0:37:14 > 0:37:17Nelson's going to concentrate on the cake,
0:37:17 > 0:37:18we'll all come together to decorate it.
0:37:21 > 0:37:23I'm making the cheesecake...
0:37:23 > 0:37:29First we start with the biscuit, which is...a chocolate sable Breton.
0:37:34 > 0:37:37Tomas and the Liverpool lads have also travelled back in time.
0:37:37 > 0:37:40They're paying tribute to ancient Greece.
0:37:40 > 0:37:44The concept of your cheesecake design - what is it?
0:37:44 > 0:37:48There is evidence that it's been served to athletes
0:37:48 > 0:37:50in the first Olympic Games.
0:37:50 > 0:37:53Athletes ate cheesecake at the Olympic Games?
0:37:53 > 0:37:59So it was in 776 years before Christ.
0:37:59 > 0:38:02I think athletes' eating habits have changed a little since then.
0:38:02 > 0:38:05This Olympic-inspired showpiece will feature
0:38:05 > 0:38:07a chocolate lyre perched on a plinth.
0:38:07 > 0:38:11The cheesecake will combine a chocolate cream cheese filling,
0:38:11 > 0:38:14hazelnut sponge and chocolate soil.
0:38:14 > 0:38:17I'm making the cheesecake filling.
0:38:17 > 0:38:19So, I've got a bowl of chocolate there
0:38:19 > 0:38:20and I've got some creamed sugar.
0:38:20 > 0:38:22That's going to come up to boil,
0:38:22 > 0:38:24then that's going to go into the chocolate.
0:38:24 > 0:38:26I'm just cooking out the eggs now with some sugar,
0:38:26 > 0:38:27over a pan of boiling water.
0:38:27 > 0:38:31And then I'll fold it all together with the cream cheese at the end.
0:38:33 > 0:38:35- Can you just give this a bit of a mix, Amit?- Yeah.
0:38:35 > 0:38:37And finally, Karl and Team Wales...
0:38:37 > 0:38:38My little arms can't cope!
0:38:38 > 0:38:42..whose showpiece has a less dramatic story.
0:38:42 > 0:38:47The actual design of it doesn't actually represent anything.
0:38:47 > 0:38:49It just came out of my head one day.
0:38:49 > 0:38:52I was tinkering in work, I made one shape and then...
0:38:53 > 0:38:57..made another shape and it all eventually just tied in together.
0:38:57 > 0:38:59And then once we had the shapes,
0:38:59 > 0:39:01worked out how to make it taste good.
0:39:01 > 0:39:02They're making a white chocolate
0:39:02 > 0:39:04and mascarpone cheesecake
0:39:04 > 0:39:05with an orange jelly
0:39:05 > 0:39:07and ginger beer centre.
0:39:07 > 0:39:09Their deconstructed streusel base
0:39:09 > 0:39:12will be served in a chocolate bowl,
0:39:12 > 0:39:14flanked with wings of sugar.
0:39:14 > 0:39:17And we're creating four multi-layered terrines.
0:39:17 > 0:39:19Amit is making the chocolate spheres,
0:39:19 > 0:39:21which is going to hold the streusel crumb at the end.
0:39:21 > 0:39:23Ffion has started making
0:39:23 > 0:39:26the actual chocolate cheesecake flavoured terrines.
0:39:28 > 0:39:31How we doing, Karl and Team Wales? Are we doing OK?
0:39:31 > 0:39:34- Pressing buttons and beeping. - That's what we do best!
0:39:34 > 0:39:36That's what you do best? Press buttons and beep!
0:39:36 > 0:39:38Amit, how are you? How are you feeling about this afternoon?
0:39:38 > 0:39:41I'm doing very good. I'm better this time than in the morning.
0:39:41 > 0:39:44Tell me exactly what it is you're doing? You're making a sphere?
0:39:44 > 0:39:46I'm making a chocolate sphere and using it as a bowl
0:39:46 > 0:39:47to put the crumble in...
0:39:47 > 0:39:51So not as the base? You're properly taking cheesecake to another level?
0:39:51 > 0:39:53Yes.
0:39:53 > 0:39:54In the Leeds kitchen,
0:39:54 > 0:39:57captain Stephen is creating the chocolate showpiece.
0:39:57 > 0:40:00- NELSON:- It's looking good, guys. - Thank you.
0:40:00 > 0:40:03After the trials of this morning's test,
0:40:03 > 0:40:07the chocolatier is now on safer ground.
0:40:07 > 0:40:09This is your time to shine, isn't it? Bit of chocolate...
0:40:09 > 0:40:11I couldn't wait for this afternoon, so...
0:40:11 > 0:40:13I'm just carving something out of chocolate.
0:40:13 > 0:40:15Yeah, a big chocolate snake. What we got going on?
0:40:15 > 0:40:17So, we've got a sundial Aztec calendar.
0:40:17 > 0:40:21The sun - which they worship - is going to sit...like here.
0:40:21 > 0:40:23And the cheesecake itself, are they going to be, like,
0:40:23 > 0:40:26individual portions or is it, like, one big cheesecake?
0:40:26 > 0:40:29No, it's the Amazon rainforest, it's a temple, so it's one...
0:40:29 > 0:40:30One big cheesecake, 36 portions.
0:40:30 > 0:40:31You'll look into the rainforest
0:40:31 > 0:40:34and the sculpture will be above it - Aztec sundial.
0:40:34 > 0:40:36And this is where all your experience in IT comes in.
0:40:36 > 0:40:38- STEPHEN LAUGHS - Cheers, mate.
0:40:41 > 0:40:43Got my hot dog sausages.
0:40:43 > 0:40:48It's milk chocolate, ginger and... something - panna cotta?
0:40:48 > 0:40:50- What's the other thing? - Milk chocolate, ginger beer.
0:40:50 > 0:40:52Ginger beer, that's the one, I remember now.
0:40:52 > 0:40:55So pre-set. They're going in the blast chiller now.
0:40:55 > 0:40:57Um, so we can put the next layer on.
0:40:57 > 0:40:59We're just trying to get all the cooking out the way
0:40:59 > 0:41:02cos we're going to be doing a lot of chocolate work,
0:41:02 > 0:41:05so we want the temperature to be as cold as we can in here.
0:41:05 > 0:41:08We can switch everything off once we've got all the cooking done.
0:41:18 > 0:41:21Oops... Almost.
0:41:23 > 0:41:25So, that's going to be the petals for your flower?
0:41:25 > 0:41:28- The petals, that's right.- I've seen that technique before, you guys.
0:41:28 > 0:41:29- Nice one, yeah. - Technique, technique!
0:41:29 > 0:41:33Moulded chocolate is delicate to work with at the best of times...
0:41:33 > 0:41:36- AMIT:- I need to fix the piece, it's broken, really.
0:41:38 > 0:41:40- KARL:- Smaller fingers, yeah?
0:41:40 > 0:41:42..but in the heat of competition it's another story.
0:41:42 > 0:41:45- Don't break, don't break! - AMIT CHUCKLES NERVOUSLY
0:41:47 > 0:41:50- STEPHEN:- I'm going hardcore now. - NELSON:- OK, great.
0:41:51 > 0:41:53This is cocoa butter - coloured cocoa butter.
0:41:53 > 0:41:56Get this to set and then we're going to polish it with some ice water.
0:41:56 > 0:41:58- So that polishes the cocoa butter... - Yes.
0:41:58 > 0:42:00..and with the water, compact the cocoa butter
0:42:00 > 0:42:02- and get the beautiful, shiny... - Yes, exactly.
0:42:02 > 0:42:05- ..and smooth it all out.- Yes.
0:42:05 > 0:42:06Mm.
0:42:06 > 0:42:09- TOMAS:- We get the base in, we get it done, it goes back in the fridge,
0:42:09 > 0:42:11so it's more solid to build on, OK?
0:42:11 > 0:42:14- Yeah.- We'll try to build it a little differently
0:42:14 > 0:42:15than we would normally, OK?
0:42:29 > 0:42:32- BLEEP!- I'm having trouble balancing this.
0:42:43 > 0:42:44Very hot.
0:42:46 > 0:42:47- STEPHEN:- OK?
0:42:52 > 0:42:54- Whoa! I'll get it.- Thank you.
0:42:54 > 0:42:57- Thank you, Chef.- Did I just turn up at the wrong moment?
0:42:57 > 0:42:59- No...- It's kind of what happens...
0:42:59 > 0:43:01It's, like, when I'm near computers, they break,
0:43:01 > 0:43:03and it's also the same thing that happens
0:43:03 > 0:43:06when I turn to a pastry section, everything kind of goes wrong!
0:43:06 > 0:43:09But it's all been going right this afternoon, yeah?
0:43:09 > 0:43:11- Yes.- Yes. - Can you get the fridge, please?
0:43:11 > 0:43:14- Yes.- Smart... - So this is your Aztec sundial?
0:43:14 > 0:43:17This is the sundial, a celebration of the circles, the sun
0:43:17 > 0:43:19and then the celebration of the cocoa pod.
0:43:19 > 0:43:20OK, come on over.
0:43:25 > 0:43:26To impress the judges,
0:43:26 > 0:43:29the teams must showcase high-end skills and techniques.
0:43:30 > 0:43:36- Is it too hot? - It's OK. I've done it before.
0:43:36 > 0:43:39Both Tomas and Karl are creating spun sugar for their showpiece.
0:43:39 > 0:43:41Faster, faster.
0:43:41 > 0:43:44- Come on, rapido!- Rapido! - HE LAUGHS
0:43:45 > 0:43:47And with just an hour to go,
0:43:47 > 0:43:49the teams are beginning to bring their elements together.
0:43:49 > 0:43:51Aah!
0:43:51 > 0:43:53- STEPHEN:- Ready? - NELSON:- Central, are we?
0:43:53 > 0:43:55Yep. Wait, no, turn a little bit.
0:43:55 > 0:43:58- Yep, got it central. It's... It's there.- Yeah?
0:43:58 > 0:44:00- It's there, it's there.- OK. - The wood's not right.
0:44:13 > 0:44:15- Hold it.- Got it.
0:44:17 > 0:44:18Good.
0:44:18 > 0:44:20- KARL:- Amit? - Yes.
0:44:20 > 0:44:22- D'you reckon you'll be done in ten minutes?- Yes.
0:44:22 > 0:44:23Honestly?
0:44:23 > 0:44:24- I think...- BLEEP!
0:44:24 > 0:44:27That's gone, cracking.
0:44:28 > 0:44:30- Keeping holding there, don't let go. - Not letting go.
0:44:30 > 0:44:32Especially keep it there.
0:44:32 > 0:44:33How about that? Yeah?
0:44:33 > 0:44:35Something like that, yeah.
0:44:37 > 0:44:40Pastry chefs, 30 minutes remaining.
0:44:47 > 0:44:48OK.
0:44:54 > 0:44:56What am I doing? Am I carrying it, or...
0:44:56 > 0:44:58- You carry it. It's heavy.- Right, OK.
0:45:02 > 0:45:04- VICTOR:- We used the gold spray.
0:45:04 > 0:45:06I know, but it's not going to cover up
0:45:06 > 0:45:08the fingerprints and everything.
0:45:26 > 0:45:27I should have built a bigger base.
0:45:29 > 0:45:31STEPHEN LAUGHS
0:45:32 > 0:45:35- NELSON:- Have a quick look, guys. - STEFAN:- That's cool.
0:45:35 > 0:45:37The only thing... Yeah, and then just the milk chocolate, yeah?
0:45:37 > 0:45:40- TOMAS:- A little bit bigger pieces of gold. Just put...
0:45:40 > 0:45:44Stef, I've not... I've made the gaps too big.
0:45:54 > 0:45:56- Did you do a top? - Yeah, that's the top there.
0:45:56 > 0:45:57- Have you cut it?- Yeah.- A big hole?
0:45:57 > 0:45:59- Yeah, yeah, yeah. - Good man, good man. I love you.
0:45:59 > 0:46:01- I love you too, mate. - LAUGHTER
0:46:03 > 0:46:07Pastry chefs - five minutes. You've got five minutes left.
0:46:09 > 0:46:10This is so risky...
0:46:11 > 0:46:14- STEFAN:- Look at this, it's so delicate.
0:46:19 > 0:46:20- Yeah?- Yeah.- Turn around.
0:46:23 > 0:46:25That's it...
0:46:25 > 0:46:28Take all the scraps away, please, first, yeah?
0:46:41 > 0:46:43- Do you want some flowers on here as well, or just...?- Yeah.
0:46:43 > 0:46:46Everything you've got to bring out the colour.
0:46:46 > 0:46:48- NELSON:- Guys... - STEFAN:- That looks great, Nelson.
0:46:48 > 0:46:50Remember, Claire likes it glittery.
0:46:51 > 0:46:54- What position do we want it? - STEPHEN:- No, no, no, no...
0:46:54 > 0:46:56- No?- Just go like this.
0:46:59 > 0:47:01Hope for the best.
0:47:02 > 0:47:05- NELSON:- Be careful when you blow the chocolate.
0:47:05 > 0:47:06Sorry, sorry, sorry.
0:47:11 > 0:47:13- AMIT:- Well done, very nice.
0:47:13 > 0:47:15What can I do to this flower that's going to improve it?
0:47:15 > 0:47:17- TOMAS:- Just let's get these gold leaves on,
0:47:17 > 0:47:20otherwise it's going to look stupid.
0:47:20 > 0:47:23- Ten seconds! - Chocolate sauce! Chocolate sauce!
0:47:23 > 0:47:24- 9, 8...- Leave it, leave it.
0:47:24 > 0:47:27- ..7, 6, 5... TOMAS:- Don't pour it over.
0:47:27 > 0:47:32- ..4, 3, 2, 1... - Right to the top of it, yeah?- Yeah.
0:47:32 > 0:47:36That is it, guys. Step away from the tables.
0:47:38 > 0:47:41- That's stunning, guys, that is... That's the dog's- BLEEP.
0:47:45 > 0:47:47Sorry about that, I was not at my best today, I don't know why...
0:47:52 > 0:47:53Three exhausting hours...
0:47:55 > 0:47:57150 points now on offer...
0:48:00 > 0:48:03First to be judged is Tomas' team.
0:48:19 > 0:48:22There is a little story behind our showpiece as well.
0:48:22 > 0:48:26There is evidence that during the first Olympic Games
0:48:26 > 0:48:27they were served to athletes.
0:48:27 > 0:48:30I consider myself quite a food historian
0:48:30 > 0:48:32and I didn't know that, so that's very interesting
0:48:32 > 0:48:35and I like the way that you've picked up the theme.
0:48:35 > 0:48:36The finishing touches are a bit rough
0:48:36 > 0:48:39and I know you tried to spray it to hide some of it...
0:48:39 > 0:48:43Yeah, I think you guys have been in a rush and it shows.
0:48:43 > 0:48:45The little thing that I have to point out,
0:48:45 > 0:48:50I am not too sure the portion size will be enough to feed 36.
0:48:50 > 0:48:55This cake is for 32 people and we've prepared different cakes for you,
0:48:55 > 0:48:58for presentation, for our judges, which are these little spheres.
0:48:58 > 0:49:01The teams were asked to deliver visual impact
0:49:01 > 0:49:06in their showpieces as a whole and as individual servings.
0:49:06 > 0:49:08I like the way you've plated up your dessert.
0:49:08 > 0:49:11It's very clean where I focus on
0:49:11 > 0:49:14and I like this sugar tuile, well done.
0:49:19 > 0:49:20I like your combination.
0:49:20 > 0:49:24Now, the only downside that I will say is that I wish you'd put
0:49:24 > 0:49:27a little bit more chocolate cheesecake in there.
0:49:27 > 0:49:29I agree. It just needs more.
0:49:29 > 0:49:31It's fairly dry.
0:49:31 > 0:49:36You have to go with an axe to really cut through the shell.
0:49:36 > 0:49:39The other thing which is bugging me also, you said,
0:49:39 > 0:49:41"Oh, for judges, we've done you three little domes,"
0:49:41 > 0:49:43which is nice, you want to please us.
0:49:43 > 0:49:46But we have to serve 36 guests -
0:49:46 > 0:49:49are they lesser important than we are?
0:49:49 > 0:49:52Because they won't have that thick chocolate shell for a start.
0:49:52 > 0:49:54Maybe it's a bonus for them.
0:49:54 > 0:49:59I...appreciate how much effort you've put into this showpiece
0:49:59 > 0:50:03and I really enjoyed watching your work this afternoon.
0:50:03 > 0:50:04- Well done.- Thank you.
0:50:24 > 0:50:25- BENOIT:- Hi, guys. - Hiya.
0:50:35 > 0:50:37Judges, are you happy - visual?
0:50:37 > 0:50:41I am quite impressed with the work you've put into the entremets
0:50:41 > 0:50:47and from far, you actually draw me in to look at your entremets.
0:50:47 > 0:50:50So, there is quite a bit of intricate work here,
0:50:50 > 0:50:52with a bit of swirls of... pulled sugar?
0:50:52 > 0:50:53- Yep.- Who's done the pulled sugar?
0:50:53 > 0:50:56I done the coils, Amit done the horns.
0:50:56 > 0:51:00You had a chocolate cheesecake as a brief and you went orange,
0:51:00 > 0:51:04kumquat, ginger beer... Is there a reason?
0:51:04 > 0:51:07They were all flavours that matched chocolate.
0:51:07 > 0:51:12Amit, it reminds me of a very used cannonball that could probably
0:51:12 > 0:51:14take out the whole of Wales with the amount of chocolate
0:51:14 > 0:51:16that you've used to produce it.
0:51:16 > 0:51:19- Just, if you're going to use it as your main focus...- Yes.
0:51:19 > 0:51:23..it needs to be really clean and neat and tidy.
0:51:23 > 0:51:24Cherish, anything else?
0:51:24 > 0:51:29I was quite impressed because I think that if you served the judges
0:51:29 > 0:51:32with three different pieces, wherever you cut,
0:51:32 > 0:51:33we will all get the same.
0:51:39 > 0:51:41Hmm...
0:51:42 > 0:51:44In terms of orange flavour...
0:51:44 > 0:51:47The brownie, a little sticky at the bottom,
0:51:47 > 0:51:49there's a bit of chocolate in there,
0:51:49 > 0:51:52but if I eat that blind and I don't see the brief,
0:51:52 > 0:51:56I'm a million miles away from the chocolate cheesecake
0:51:56 > 0:51:59I thought you were asked to do.
0:51:59 > 0:52:00Cheesecake lady?
0:52:02 > 0:52:07It's not for me at all. It's really rubbery and coarse.
0:52:07 > 0:52:09The ginger beer piece going through it,
0:52:09 > 0:52:13I don't taste ginger beer and it's really gelatinous and chewy, sorry.
0:52:13 > 0:52:17You did not heed the brief because I could not taste cheese at all.
0:52:17 > 0:52:22I just want to add, I think we've been relatively nice.
0:52:22 > 0:52:26It's really short of what we were expecting, which...
0:52:26 > 0:52:29which would have come with fire and blaze,
0:52:29 > 0:52:32but on this occasion, the only flame we see
0:52:32 > 0:52:34is those two little things there.
0:52:34 > 0:52:35Thank you.
0:52:41 > 0:52:43- I want Mary Berry!- Huh?
0:52:43 > 0:52:46I want Mary Berry!
0:52:50 > 0:52:55Ah, well. Sorry, guys. Seemed like a good idea at the time.
0:53:13 > 0:53:16I like its height. I actually like the colours.
0:53:16 > 0:53:17Although they're all dark,
0:53:17 > 0:53:21the dark and the gold, I think, work well together.
0:53:21 > 0:53:22And this is the...
0:53:22 > 0:53:24- This is an Aztec sword for cutting the cake.- Aztec sword...
0:53:24 > 0:53:26- Oh, I see!- You might struggle with it a little bit, but...
0:53:26 > 0:53:29- LAUGHTER - It's not cricket? - No, it's not cricket, not cricket.
0:53:29 > 0:53:31But there are a lot of fingerprints here.
0:53:31 > 0:53:34To get this piece balanced at the very end was really difficult.
0:53:34 > 0:53:36- Maybe gloves next time.- Maybe.
0:53:39 > 0:53:41Thank you.
0:53:43 > 0:53:45I do like the textures, I have to say.
0:53:45 > 0:53:49I think the textures are lovely, they are very light, very fluffy.
0:53:49 > 0:53:52I love the taste of the chocolate, I love the crunch.
0:53:52 > 0:53:54On the whole, I think it eats really well.
0:53:54 > 0:53:57The ONLY thing is - I don't taste cheese any more.
0:53:57 > 0:54:01If I taste the cheese on its own, I can taste cheese.
0:54:01 > 0:54:04But if I taste it as a whole, it is lost
0:54:04 > 0:54:07and it is being camouflaged by the chocolate.
0:54:07 > 0:54:08I've got no problem with that.
0:54:08 > 0:54:12For me, my biggest concern here is not so much the cake,
0:54:12 > 0:54:14it's the way you serve it.
0:54:14 > 0:54:17Cos I haven't got a pretty dessert, I've got a slice of this
0:54:17 > 0:54:20and you're going to lose points because you haven't actually done
0:54:20 > 0:54:22a plated dessert, as such.
0:54:22 > 0:54:23- Thank you, guys.- Thank you, Chef.
0:54:27 > 0:54:29- Great job, guys.- Yeah.
0:54:30 > 0:54:32It's a shame about the presentation.
0:54:32 > 0:54:37For your showpiece, each judge will be awarding your team
0:54:37 > 0:54:40a possible score out of 50.
0:54:41 > 0:54:44When added to the scores from this morning's test,
0:54:44 > 0:54:47the team with the highest points is the winner
0:54:47 > 0:54:51and automatically goes through to the semifinal.
0:54:52 > 0:54:54I can now reveal the results.
0:54:56 > 0:54:59Tomas, the judges scored you...
0:55:06 > 0:55:09And when added to this morning's score,
0:55:09 > 0:55:13gives you a grand total of 112.
0:55:13 > 0:55:17'It's a respectable score for Tomas' team.
0:55:17 > 0:55:19'Trailing after this morning's challenge,
0:55:19 > 0:55:22'Karl's team now need some decent scores of their own.'
0:55:22 > 0:55:25Karl, the judges scored you...
0:55:32 > 0:55:35Which gives you a grand total of 99 points.
0:55:36 > 0:55:39'For a skilled team, it's not been their day.
0:55:39 > 0:55:41'Stephen's team need to score
0:55:41 > 0:55:43'half marks or better
0:55:43 > 0:55:46'to secure their place in the semifinal.'
0:55:46 > 0:55:47The judges scored you...
0:55:56 > 0:56:00That gives you a grand total of 125.
0:56:00 > 0:56:03Which means, Stephen, your team is the winner
0:56:03 > 0:56:05and you are through to the semifinals.
0:56:05 > 0:56:06Congratulations.
0:56:08 > 0:56:09- STEPHEN:- Nice one, guys.
0:56:11 > 0:56:12- Well done, guys. - Thank you very much.
0:56:12 > 0:56:14Really excited to get through.
0:56:14 > 0:56:17I was confident with what we were producing there.
0:56:17 > 0:56:20I knew the flavours were good, I knew the chocolate was good.
0:56:20 > 0:56:22Commiserations, eh? That was very close.
0:56:22 > 0:56:26In terms of your work here, you need to take it to the next level.
0:56:26 > 0:56:27- ALL:- Yeah. - It's too safe there.
0:56:27 > 0:56:28Yeah, OK.
0:56:28 > 0:56:30- TOMAS:- Thank you very much.
0:56:30 > 0:56:32You should be very proud of yourselves, come back next year.
0:56:32 > 0:56:35You shouldn't feel down about the fact that you haven't
0:56:35 > 0:56:37perhaps achieved what you want.
0:56:37 > 0:56:39For me, you've lost a lot of time
0:56:39 > 0:56:42- doing things which didn't score points.- Yeah.
0:56:42 > 0:56:43- Does that make sense? - Thanks very much.
0:56:43 > 0:56:45Even if we didn't make it to the final,
0:56:45 > 0:56:47we thought we'd get through the first round,
0:56:47 > 0:56:48we thought we had the skills.
0:56:48 > 0:56:51But unfortunately, on the day, it wasn't to be.
0:56:51 > 0:56:53We're gutted that we didn't go through
0:56:53 > 0:56:55and we didn't qualify for the next round,
0:56:55 > 0:56:57but we've got a lot to learn from this
0:56:57 > 0:57:00and it's been a great experience - that's why we've been here.
0:57:00 > 0:57:03Already thinking of, "What can we do for the next round?"
0:57:03 > 0:57:04because we've got to take what we've done,
0:57:04 > 0:57:06learn from the judges' criticism
0:57:06 > 0:57:09and go out there and give it our best shot.
0:57:11 > 0:57:12Next time...
0:57:12 > 0:57:13I'm sweating!
0:57:13 > 0:57:14..the first semifinal.
0:57:14 > 0:57:17- We need to- BLEEP- motor, we've got one hour left.
0:57:17 > 0:57:18The Armed Forces are back...
0:57:18 > 0:57:21- Let me know what you're doing, keep in contact the whole time, yeah? - Yes, Chef!
0:57:21 > 0:57:23..against the inventors from M&S.
0:57:23 > 0:57:25- Is it a bit kinky? I'll take it off. Is it kinky?- Hard to see.
0:57:25 > 0:57:27No, it looks kinky, yeah.
0:57:27 > 0:57:29And the five-star London Hilton...
0:57:29 > 0:57:31Mamma mia! You have ten minutes.
0:57:31 > 0:57:33It's one step closer...
0:57:33 > 0:57:35- Help, help, help! - It's all gone wrong.
0:57:35 > 0:57:37..to a place in the final...
0:57:37 > 0:57:38- BLEEP!- What's going on there?
0:57:38 > 0:57:39..of Creme De La Creme.
0:57:39 > 0:57:41Samurai Sajeela...